Friday, May 26, 2017

Carrot Kosambari Recipe-Carrot Moong Dal Salad-Karnataka Style

Kosambari is a very simple and healthy Indian salad. It is a speciality of Karnataka. It is usually made with soaked moong dal, freshly grated coconut and any sprouts or vegetables. I am a salad person and love all types of salads. This carrot kosambari is one of my favorites. Today we will learn how to make carrot kosambari following this easy recipe.

Carrot Kosambari

Carrot Kosambari-Carrot Moong Dal Salad

Carrot Kosambari

 Prep Time : 10 mins (excluding soaking time)
 Serves2-3
 Recipe CategorySalad-Carrots
 Recipe CuisineKarnataka
 Author

   Ingredients needed

   Moong Dal - 1/4 cup
   Carrot - 3/4 - 1 cup grated
   Coriander leaves - 1/4 cup finely chopped
   Fresh Coconut - 1/4 cup grated
   Lemon - 1 medium size
   Salt to taste

   For the Seasoning

   Oil - 1/2 tsp
   Mustard seeds - 1 tsp
   Red Chillies - 1-2 (optional)
   Asafoetida/hing - a pinch
   Green chilli - 1 finely chopped
   Curry leaves - a sprig


Preparations

Wash and soak moong dal (split yellow variety) for 1 hour. After 1 hour, drain the water and keep it aside.

Wash, peel the skin and grate carrots.

Grate fresh coconut and keep it aside (fresh coconut recommended).

Method

In a bowl, mix together soaked and drained moong dal, grated carrot, coriander leaves, fresh coconut and salt needed. Squeeze juice of one medium sized lemon and mix well. Taste and adjust lemon juice as you prefer.

Carrot Moong Dal Salad-Karnataka Style

Heat oil in a pan, add mustard seeds, when it splutters, add red chillies, hing, green chillies and curry leaves. Saute for a second and add the seasoning to the kosambari.

Mix well and serve carrot kosambari as an accompaniment with rice.

Check my Cucumber Kosambari and other salad-sundal recipes.

Read More »

Wednesday, May 17, 2017

Avocado Hummus Recipe-Easy Avocado Recipes

I love avocados and this creamy avocado hummus is one of my favorites. It needs just a few ingredients and is very simple to prepare. You can use this hummus as a sandwich spread or as a dip for tortilla chips or pita chips. Rich in protein and iron, it also makes a healthy snack. If you love hummus and guacamole, you will definitely love this. Today we will learn how to make Avocado hummus following this easy recipe.

Avocado Hummus-Avocado Hummus Recipe

Avocado Hummus

 Prep Time : 15 mins
 Serves:2-3
 Recipe CategorySide Dish-Dip
 Recipe CuisineInternational
 Author:

   Ingredients needed

   Ripe Avocado - 1 medium size
   Chickpeas/Garbanzo beans - 1 cup cooked
   Tahini - 1 tbsp
   Olive oil - 2 tbsp 
   Fresh Lemon Juice -1-2 tbsp
   Garlic - 1 clove (minced)
   Cumin powder - 1/2 tsp
   Salt as needed
   Pepper powder - 1/8 tsp

   For Garnishing

   Paprika powder
   Parsley or coriander leaves
   Olive oil


Preparation

If using dry chick peas, wash and soak in plenty of water overnight or for 6-7 hours. Rinse well and pressure cook with a little salt and needed water for 3 whistles. Reserve the water in which the chick pea was cooked. If using canned ones, skip this step. Just rinse it well and drain the water.

Scoop out the pulp of avocado, discard the seed and the skin. Add lemon juice, mix well and set aside.

Method

Pulse together cooked chick peas, olive oil, tahini (check tahini recipe), garlic and cumin powder until smooth. Then add avocado, salt, pepper powder and pulse again until creamy. You may add a little of the reserved water if it is too thick and pulse for a second. Adjust seasonings according to your taste. 

Drizzle more olive oil on top if desired and sprinkle with paprika powder. Garnish with finely chopped coriander leaves or parsley leaves. Enjoy avocado hummus with tortilla chips or pita chips or use it as a spread for sandwich.

Check more Avocado Recipes

Avocado Recipes

Note - You may adjust lemon juice and other seasonings according to your taste.

Don’t forget to hit the +1, Share button, Tweet button, Pin it button, if you like the post. You can follow us on Google Plus, Pinterest, Twitter, Facebook, Instagram  and Subscribe to RSS Feed to receive latest updates.

Read More »

Friday, May 12, 2017

Gooseberry Juice-Amla Juice Recipe-Nellikai Juice-Gooseberry Buttermilk

Gooseberries have innumerable health benefits. Gooseberries are rich source of vitamin C. It has nearly 20 times the vitamin C in oranges. It is high in fiber and is slightly diuretic in nature. It helps promotes hair growth and improves eyes sight. Gooseberries have anti-cancer properties and they help improve immunity. Its high antioxidants content can slow down aging. Today we will learn how to make gooseberry juice/amla juice and amla buttermilk following this easy recipe.

Gooseberry Juice-Amla Juice

Gooseberry Juice-Nellikai Juice

Gooseberry Juice

 Prep Time : 20 mins
 Yields:1 cup
 Recipe CategoryBeverages-Gooseberry
 Recipe CuisineIndian
 Author:

   Ingredients needed

   For Gooseberry Juice

   Gooseberries - 1/4 kg

   For Gooseberry Buttermilk

   Buttermilk - 1 cup
   Gooseberry juice - 1 tbsp or 2 gooseberries
   Salt to taste
   Mint and curry leaves paste - 1/2 tsp


Method

Choose ripe slightly yellowish gooseberries without any cuts or damages.

Cut it into medium sized pieces and discard the seeds.

gooseberries-amla-nellikai

Grind it using very less water to a fine paste.

Strain it and extract as much juice as possible. You can squeeze with your hands to remove even the last drop of juice.

how to make amla juice

Fresh gooseberry juice is ready.

Mix 10-15 ml of gooseberry juice with needed water or buttermilk and consume it. I usually do not add anything to the juice. But if preferred you can add a pinch of salt or honey, mix it well and drink it.

nellikai juice

How to store the gooseberry juice 

Personally I prefer to make it fresh everyday. But when you have excess gooseberries, you can prepare juice and pour the juice into ice cube trays and freeze it. Then remove the cubes and pack it in a ziploc bag and freeze it. Everyday you can mix 1 or 2 cubes in water or buttermilk and enjoy the drink. Avoid storing it in metal containers. 

nellikai juice-gooseberry buttermilk

Variations

Chop 1-2 gooseberries (2 gooseberries if smaller in size), discard the seeds. Grind it with 2 tbsp of curd, a sprig of mint and few curry leaves to a fine paste. Add 3/4 cup of water, a pinch of salt and blend it/mix it well to get mint flavored gooseberry buttermilk.

If you have green chutney with you, you can mix 1/2 tsp of green chutney to a cup of buttermilk, add 1-2 gooseberry juice ice cubes, mix well and enjoy it.

Check more Gooseberry Recipes from Padhuskitchen.

Caution

Anything in moderation will not do any harm to your health. Consuming excess of gooseberries or its juice can cause skin dryness in some people. Moreover it contains fructose, which may be harmful to your health if taken in excessive amounts.

Persons suffering from cold and cough should avoid taking amla juice.

Amla Hair Oil

Amla hair oil prevents hair fall and promotes hair growth. Check the link below to know how to prepare it.

How to make amla hair oil

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post.  Thank you!

Read More »

Sunday, May 7, 2017

Punjabi Kadhi Pakora Recipe-Kadhi Pakodi-Kadhi Recipes

Kadhi is a yogurt based Indian gravy which is usually served with rice, khichdi, parathas, jeera pulao or rotis. Vegetables or pakoras are added to the kadhis. There are many variations of this dish. Punjabi kadhis are more on the thicker side and are a little spicy. The mor kulambu prepared in Tamil Nadu is totally different. The preparation of kadhi differs from state to state. Today we will learn how to make Punjabi Kadhi Pokora following this easy recipe with step wise pictures.

Punjabi Kadhi Pakora-Pakoda Kadhi
Punjabi Pakora Kadhi with Plantain fry

Punjabi Kadhi Pakora

 Prep Time : 15 mins
 Cook Time : 20 mins 
 Serves: 5-6
 Recipe CategorySide Dish-Kadhi
 Recipe CuisinePunjabi
 Author:

   Ingredients needed

   Sour curd - 1 3/4 cup
   Gram flour/besan - 3 tbsp
   Turmeric powder - 1/4 tsp
   Salt as needed
   Water - 3 1/2 cup cups

   For the Pakoras

   Onion - 1/2 cup sliced
   Gram flour - 1/2 cup
   Turmeric powder - 1/4 tsp
   Chilli powder - as needed
   Carom seeds/ajwain - 1/4 tsp
   Coriander leaves - 2 tbsp chopped
   Salt needed
   Oil for frying

   For the Seasoning

   Oil - 2 tbsp
   Mustard seeds - 1 tsp
   Cumin seeds - 1/2 tsp
   Fenugreek seeds - 1/4 tsp
   Dry red chillies - 3-4
   Hing/asafoetida - 1/4 tsp
   Onion - 1 medium size chopped
   Garlic - 3-4 (grated/minced)
   Ginger - 1 1/2 inch piece (grated/minced)
   Curry leaves - a sprig

   Top up Seasoning

   Oil - 2 tsp
   Cumin seeds
   Red Chilli Powder

   For Garnishing

   Coriander leaves


How to make Pakoras/pakoda

In a bowl add sliced onions, salt and mix well. Let is sit for few minutes. The onions will release water. Then add chilli powder, turmeric powder, carom seeds, coriander leaves and mix well.

Add gram flour (kadalai mavu or chick pea flour) and mix everything together well.

onion pakora

Add little water and make a thick batter. Taste and adjust the seasoning as per your preferences. Add 2 tsp of hot oil as it will give soft pakoras.

Heat oil in a kadai, when oil is hot, reduce the heat to medium, drop spoonful of batter or take a little batter with your hands and drop it into the hot oil.

Fry until golden brown and crispy. Remove from oil with a slotted ladle and place it on a colander or paper towel. Repeat the process for the rest of the batter. Pakoras are ready. Keep it aside.

Onion Pakoda/pakora for kadhi

How to make Kadhi 

Take yogurt in a bowl, add besan, turmeric powder, salt needed and mix well without lumps. You can add a little green chilli paste if you want it spicy. I did not add. 

Then add water and mix well. The consistency should be a little watery.

Kadhi Preparation

how to prepare Pakora Kadhi

Heat oil in a kadai, add mustard seeds, when it splutters, add cumin seeds, fenugreek seeds, hing and red chillies.

Add onion, ginger, garlic, curry leaves and saute until onions turn translucent. 

how to make Punjabi Kadhi Pakora

Reduce the heat, add buttermilk stirring continuously. Once it starts boiling, turn the heat to medium and cook stirring continuously for 10 minutes or until the rawness of the gramflour goes. It will start thickening as it gets cooked. You can adjust the consistency of the kadhi by adding hot water if it is too thick.

pakoda kadhi

Add the prepared pakoras and cook simmered for another 5 minutes.

Punjabi Kadhi Pakora Recipe

Garnish with chopped coriander leaves.

Top up seasoning - Heat 2 tsp of oil, add cumin seeds, when it sizzles, add chilli powder and pour it over the kadhi.

Punjabi Kadhi pakora is ready to be served. Enjoy it with rice or rotis. It goes well with khichdi and jeera puloa also.

Note - Curd has to be sour for best results.

More Kadhi Recipes

Mor Kulambu from Tamil Nadu

Moru Curry from Kerala

Gujarathi Kadhi

Instant Mor Kuzhambu

Paruppu Urunadai More Kuzhambu

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!

Read More »

Friday, April 28, 2017

4 Ways to Compost Kitchen Waste at Home-How to make Organic Manure from Kitchen Waste

Composting is nature's process of recycling. Composting biodegrades organic waste into a rich soil known as compost. Composting is done by billions of microbes (bacteria, fungi) that digest the kitchen waste and turn into compost. I personally do not like to waste my kitchen waste and find satisfaction and happiness in converting my kitchen waste into manure. I use that organic manure for my small organic kitchen garden. By composting we can reduce the amount of garbage we needlessly send to the landfills for disposal. It keeps our city clean, preserves the soil, prevents air pollution and make this earth a better place to live. Nearly 60% or more of the daily waste generated in our households is made up of organic matter which can be easily converted into compost. Today I am sharing with you 4 ways to compost at home or how to make organic manure from kitchen waste all of which I am doing on a regular basis.

Segregate your household waste 

The first step to composting is segregation of waste

I have two dustbins in my home.

One is for kitchen waste (vegetable, fruit scraps, peels, egg shells, coffee grounds etc and other organic matters).

The other one is for toxic waste (glass, plastic, medicines, wrappers, used batteries etc).

I recycle newspapers, milk covers, plastic cans and glass bottles.

Tips - You can have green color dustbin for organic waste and red one for toxic waste.

What to compost? How should I compost ?

As we have seen earlier that composting is done by billions of microbes (bacteria, fungi) that digest the kitchen waste and turn into compost. These composting microorganisms, require the correct proportion of Carbon  and Nitrogen for it to do its work. Effective composting can be made with equal parts GREENS and BROWNS. Now let us move to what is GREENS and BROWNS?

Green matter = High nitrogen

Vegetable and fruit peels and scraps (except citrus fruits)
Coffee grounds
Tea bags
Flowers
Grass clippings
Egg shells (has to be crushed before adding)

Brown matter = High carbon

Dry leaves
Saw dust
Small wood chips
Straw or hay
Wood ash

What not to add 

Cooked food as it decays and gives a bad odour, so it is best to avoid adding it.
Meat, bones as it attracts rats and smells bad
Pet waste
Batteries
Diseased plants
Medicines
Plastic bags


#1. Composting Using Kambha 

I am using Kambha from Daily Dump (you can buy Kambha from Dailydump.org, it comes in different shapes and colors) which comes with ready made  holes and also it can be stacked and placed in a shady corner in the garden. It should be kept in the shade and should be protected from rain. You can cover it with a plastic sheet in case of heavy rain.

It comes in 3 units which can be stacked one on top of the other. Unit A, Unit B, Unit C and a lid.

The middle unit B is interchangeable with the top unit A. Unit A and B comes with plastic woven wire at the bottom.

The bottom Unit or Unit C is for storing the almost done compost and does not have plastic woven wire and is close at the bottom. It remains always in the bottom.

Kambha-composter-Composting Pot

First step is preparing your Kambha 

The bottom Unit C should be layered with 4 inches of dried leaves that acts like a bed for the water that gets discharged during decomposition.

Place a paper or newspaper in unit A to cover the weave. This is done to prevent waste from falling through the plastic weave to the bottom most unit C.

Then layer with dry leaves (pic below). You can also add 4 fistful of remix powder which is available in dailydump store. I did not add.    

how to compost kitchen waste

The add your organic kitchen waste. If time permits, you can shred it into smaller pieces and add as it will fasten the process of composting.

How to make organic manure from kitchen waste

Cover it with saw dust or dry leaves. We will call this "Pile". Every time you add your kitchen waste (greens), you have to cover it with dry leaves or saw dust (browns). Waste should not be visible. Then cover it with a newspaper (to prevent flies) and close it with a lid.

composting using terracotta pots

Give it a good mix using a small rake or a stick twice a week for good aeration. Add a little buttermilk or semi composted material to start off the decomposition process.

Check the moisture level every time, you mix the pile. Sprinkle a little water and mix well, if the pile is dry. Add more BROWNS, if it is wet or soggy and mix well.

Once Unit A is full, shift Unit A to the middle and bring Unit B to the top.

Start filling Unit B - follow the same process above.

When Unit B is full, empty the half done compost from Unit A to Unit C to mature. Then shift Unit A to the top and start filling it with waste following the same process above. Like this you have to interchange Unit A and Unit B. Unit C will always remain in the bottom.

It will take 2-3 months to fully compost depending on the temperature.

Once compost in Unit C is done, sieve it and use it. You can add the remains back to the Unit A or B.
A fully done compost is dark brown and smells like earth.

All your organic waste is converted into nutritious manure for plants. I call this the "black gold" which I use for my ORGANIC KITCHEN GARDEN.

compost


#2.How to compost using a plastic bucket or a pot.

You will need

Any old plastic bucket or terracotta pot

Kitchen waste and dry leaves (greens and browns)

First step is to drill two or even three rows of holes on the sides and some holes on the bottom of the bucket. Let us name this Bucket A.  Keep the bucket raised off the surface so that air can circulate underneath. This will ensure aeration and proper drainage of water. Keep a tray at the bottom of the bucket to collect the water discharged during decomposition. This water is called "leachate". It can be diluted and added to plants.

Preparing the bucket/terracotta post for composting

Line the bottom of the bucket with a layer of soil. Now add your kitchen waste (green matter) and cover it with saw dust or dry leaves (brown matter).

Add a little buttermilk or semi composted material or even a little cow dung to start off the decomposition process. Keep it covered to prevent smell and to keep off insects. You can use any old wooden board or anything to cover it.

Mix the pile once or twice a week for aeration. If you find the pile dry, sprinkle some water and mix it well. If it is soggy, add more dry leaves or saw dust and give a good mix. Make sure the pile is damp. It should not be too dry nor too wet.

Keep adding a mix of greens and browns everyday until the bucket A is full.

While Bucket A is preparing the compost, you can use another bucket (let us name it Bucket B) and repeat the same process above. Make sure to stir both Bucket A and B twice a week.

You can have a Bucket C for storing almost done compost.

It will take 45-60 days to fully compost depending on the temperature.


#3.Composting by digging a pit 

If you have space in your garden or backyard, dig a small pit and follow the same process above. Keep the pit covered to keep away pests. The same rule mentioned under "maintenance for any compost bin" applies for this also. You have to maintain the correct moisture level, turn the pile for aeration, add a mix of browns and greens. You can add cow dung to start the decomposition process.



#4.  Click the link to know about Composting by using a Holding Unit


MAINTENANCE FOR ANY COMPOST BIN or KAMBHA

I am practicing all the methods of composting mentioned above with success. Whatever your method of composting, the same rule applies for composting. Read below -

1. Food

Microbes need 2 kinds of food to do their work. Green and Browns

Every time you add kitchen waste (greens), you should cover it with dry leaves or saw dust (browns). There should be an equal mix of green matter- (nitrogen) and brown matter (carbon) for the microorganisms to their work.

2.Air

Proper aeration is ensured by turning or mixing the pile at regular intervals.

3.Water

Check the moisture level every time you mix the pile. If the pile is too dry, decomposition will not take place. Sprinkle needed water and mix the pile well evenly.

If it is too wet, the pile will have lot of maggots and also the pile will stink. So maintaining the correct moisture level is important.

Tips for faster decomposition

The smaller the pieces, the faster the decomposition. So if I find time, I will shred the vegetable and fruit scraps into smaller pieces and add  to the bin.

Add a little buttermilk or semi composted material or even a little cow dung to start off the decomposition process.

Use the organic manure/fertilizer for your plants. Let us not waste our kitchen waste and let us contribute in small ways towards reducing landfill waste, preventing air pollution and preserving the natural landscape and make this earth a safe and happy place to live. Happy Composting!!

Read More »

Tuesday, April 25, 2017

Beans Kootu-Beans Kootu Recipe-Easy Kootu Recipes

Beans kootu is a very simple Tambrahm dish which can be done in just 15-20 minutes. It can be had as an accompaniment with rice or with chapati. I have make few alterations to the recipe, so it tastes slightly different from the regular South Indian kootu. Today we will learn how to make beans kootu following this easy recipe with step wise pictures.

Beans Kootu

Beans Kootu

Beans Kootu

 Prep Time : 10 mins
 Cook Time : 15 mins 
 Serves: 2
 Recipe CategoryBeans-Kootu-Side dish
 Recipe CuisineIndian
 Author:

   Ingredients needed

   Beans - 1/4 kg/250 grams or 1 3/4 cup chopped
   Tur dal - 1/4 cup
   Tamarind - very less
   Turmeric powder - 1/2 tsp
   Hing - a pinch
   Salt to taste

   For Grinding

   Coconut - 1/4 cup
   Coriander - fistful

   For the seasoning

   Oil - 2 tsp
   Cumin seeds - 1 tsp
   Fenugreek seeds - 1/8 tsp
   Red Chillies - 3
   Curry leaves - a sprig


Preparations

Pressure cook dal with 1/4 tsp of turmeric powder for 3 whistles or until soft. Mash it well and keep it aside.

Pressure cook beans with a little salt, 1/4 tsp of turmeric powder and little water for 1 whistle. Once the pressure subsides, open the cooker and keep it aside. Alternatively, you can also steam beans or cook covered in a pan but make sure you do not overcook it.

Soak tamarind (take less than what you take for rasam) in a cup of boiling water for 20 minutes. Extract the juice and discard the pulp.

Grind coconut and coriander to a fine paste and keep it ready. (if you want it spicy, you may add a small green chilli)

We have the cooked beans, cooked dal, tamarind extract and coconut paste ready (picture below). Now making this kootu is just a breeze.

Method

Heat oil in a pan/kadai, add cumins seeds, red chillies, fenugreek seeds and curry leaves.

Once cumin seeds sizzles, add tamarind water, 1/4 tsp turmeric powder, hing and salt needed.

beans kootu with coconut

Add the beans and cook until the raw flavor of the tamarind goes or around 5-6 minutes on medium heat.

how to make beans kootu

Then add the cooked dal and the ground coconut paste. Mix well and boil on low heat for a few minutes.

Beans Kootu recipe

Remove from heat. Beans kootu is ready to be served. It goes well both with rice and chapati. 


Enjoy more Beans Recipes  and Easy Kootu Recipes from Padhuskitchen

Don’t forget to hit the +1, Share button, Tweet button, Pin it button, if you like the post. You can follow us on Google Plus, Pinterest, Twitter, Facebook  and Subscribe to RSS Feed to receive latest updates.

Read More »

Saturday, April 22, 2017

21 Easy Sandwich Recipes For Breakfast-Snacks-Lunch (Plain,Toasted Sandwiches)

Sandwiches are quick and easy to make and also very delicious, satisfying and filling. It makes a filling breakfast, can be had as a snack or as a light lunch or brunch. It can be toasted, plain or grilled. It is great for parties, picnics and for breakfast on the go. You can be packed these sandwiches in your kid's lunch box or snack box. Sandwiches doesn't have to be boring. If you are looking for sandwich ideas, find a variety of easy and delicious sandwiches below.




2. Avocado Egg Salad Sandwich (Guacamole Egg Salad Sandwich)







5. Corn Spinach Sandwich (corn palak sandwich)


6. Easy Vegetable Sandwich (special presentation for kids) 
































Find more Bread Recipes and more than 150 Breakfast Recipes

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles or Instagram today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!

Read More »