Category Archives: breakfast

Kosambari Recipe / Carrot Kosambari / Cucumber Kosambari / Vegetarian Salad – Sprig Gourmet Product Review

Standard

Kosambari is a healthy vegetarian salad, prepared by soaking split green gram or split gram in water, then combining them with vegetables, green chillies and salt. Kosambari is a famous Karnataka salad recipe originated from Udupi, which is most commonly prepared during festivals.

CLICK HERE for Navratri Recipes.

Been in Bangalore for almost few years, I have tasted this from my neighbor aunty who commonly prepares kosambari during all festivals at their home. Navratri’s are not without kosambari at their home. Following her, I have prepared two kosambari – Carrot kosambari and Cucumber kosambari.

Kosambari is also known as Koshambari, which is a healthy vegetarian salad recipe that is very easy and simple to prepare in mintues. Got products from Sprig Online Gourmet for review and Just for a twist I have substituted Six Pepper Medley powder from Sprig Gourmet instead of Green Chillies and Rosemary Lavender Sea Salt from Sprig Gourmet instead of salt.

CLICK HERE for more Vegetarian Recipes.

Lavender is my one and only favorite, the very first time tried out the flavor in food along with sea salt, absolutely delicious and more fragrant –  also a special for Navratri offering. Six Pepper Medley also had a wonderful fragnant, because of the cute little grinder over the bottle which gives out the freshly grounded powder. Give a try to this recipe…

Ingredients:

  • Cucumber – ½ no
  • Carrot – 1 no (medium size)
  • Split green gram / Paasi payaru / Mung dal – 1 cup
  • Coriander leaves – 2 stalks
  • Green chillies or Pepper Powder (Six Pepper Medley from sprig) – ½ tsp
  • Asafoetida / Hing / Perungayam – ¼ tsp
  • Grated Coconut – ¾ cup
  • Lemon juice – 2 tbsp
  • Mustard seeds – 1/ tsp
  • Curry leaves – 2 sprigs
  • Oil – 1 tsp
  • Salt (Rosemary Lavender seasalt from sprig) – ½ tsp

Making of Kosambari / Carrot Kosambari Video recipe / Cucumber Kosambari Video recipe –

Preparation:

  • Soak the split green gram / mung dal / paasipayaru in water for almost 2 hours.
  • Drain the water completely and keep it aside.
  • Peel and finely chop the cucumber into pieces.
  • Peel and finely grate the carrot into pieces.
  • If you are using green chillies, finely chop them into pieces.
  • Clean and finely chop the coriander stalks to pieces.
  • Take a 2 bowls, add half the quantity of soaked split green gram to each bowls.
  • Add cucumber, half the quantity of coriander leaves, lemon juice, grated coconut, lime juice, pepper powder or green chillies and a pinch of asafetida to a bowl. Mix it well.
  • In another bowl, add grated carrot, leftover quantity of coriander leaves, lemon juice, grated coconut, lime juice, pepper powder or green chillies and a pinch of asafetida and mix well.
  • In a small vessel or tadka, heat oil, add mustard seeds and curry leaves, wait until they crackle.
  • Pour half the quantity to each of the bowls. Mix it well.
  • Add required quantity of salt, only before you serve.
  • Serve it.

Note: Add salt to the kosambari only before serving, else it would release water and become soggy.

 

Advertisements

Creamy Garlicky Prawn Spaghetti recipe / Creamy Garlic Prawn Pasta Recipe

Standard

Creamy Garlicky Prawn Spaghetti is one such rich, creamy and delicious dish made in minutes. Already I have shared White sauce pasta and Tomato pasta, this is one more addition to my pasta collection. Creamy Garlic Prawn Pasta is liked by all the kids and so it’s being one among the finger licking dish between the kids.

Creamy Garlic Prawn Pasta recipe, Creamy Garlicky Prawn Spaghetti recipe, prawn pasta, pasta recipe, spaghetti recipe, creamy garlic prawn spaghetti recipe, garlic prawn pasta recipe, Indian seafood pasta recipe, Indian seafood recipe, tamil pasta recipe, tamil seafood recipe, tamil cuisine

Creamy Garlic Prawn Pasta recipe / Creamy Garlicky Prawn Spaghetti recipe

It is very simple, easy to prepare and its creamy nature comes from the butter, fresh cream in it. Let me share the recipe…

CLICK HERE for more Seafood recipes. Taking it to Fiesta Friday #189 hosted by Angie@thenovicegarderner.

Ingredients:

  • Pasta / Spaghetti – 200 gms
  • Green peas – 100 gms
  • Prawns – 250 gms
  • Onion – 1 o
  • Garlic – 10 cloves
  • Mixed Italian herbs – 2 tsp
  • Maida / All-purpose flour – 2 tbsp
  • Butter – 2 tbsp
  • Red chili flakes – 1 ½ tsp
  • Coriander leaves – 4 stalks
  • Salt – 1 tsp
  • Fresh cream – 150 ml

Making of Creamy Garlic Prawn Spaghetti –

Preparation:

  • Peel and finely chop the onions and garlic, clean and devein the prawns and keep it aside.
  • Boil 5 cups of water, add the spaghetti and green peas followed by a tsp of oil and ½ tsp of salt.
  • Meanwhile, heat butter in a heavy bottom vessel, wait until it melts.
  • Add the onions and garlic, cook until they turn golden brown in color.
  • Add prawns followed by salt, half the quantity of Italian herbs and red chilli flakes, cook until the prawn in half cooked.
  • Add maida / all-purpose flour, cook for a min, pour a cup of water and cook in medium flame.
  • Once the sauce starts thickening, pour the fresh cream, followed by half the quantity of coriander leaves, cook for 2 min in low flame.
  • Meanwhile drain the water from the spaghetti and green peas, add it to the sauce, sprinkle leftover Italian herbs and red chilli flakes.
  • Cook in low flame for 2 mins, remove it from fire and garnish it with the leftover coriander leaves.

Serve hot with Honey Glazed chicken.

 

Millets Modak recipe / Millets Poorna Kozhukattai recipe / Millets Kozhukatti maavu recipe

Standard

Wishing everyone a Happy Vinayagar Chaturthi

Usually all of us prepare modak or kozhukattai using rice flour, but this time thought of preparing with millets. Tried out with ragi/finger millet and kambu / pearl millet flour, it came out well, and prepared a very easy poornam with coconut and sugar. Everyone in my home liked it including my kids. So, shared the making of Millets modak dough with both Ragi or Finger millet (ragi modak dough / finger millet modak dough) and Kambu or Pearl millet (Kambu kozhukattai maavu recipe / Bajra modak dough) which will be useful for beginners, do check out the video below…

Making of Millets Modak Recipe / Millets Poorna Kozhukattai Recipe –

Millets Modak is very easy and simple to prepare, also it takes just few mins but the healthiest ones. When the whole running behind millets to stay fit and healthy, why not our Ganesha? Let us make something different but healthy and celebrate the festival.

CLICK HERE for more Vinayagar Chaturthi recipes and CLICK HERE for more Kozhukattai recipes.

Let me share the recipe…

Ingredients:

  • Kambu / Bajra / Pearl Millet Flour (store bought) – 1 cup
  • Ragi / Finger Millet flour (store bought) – 1 cup
  • Grated coconut – 1 cup
  • Sugar or Crushed Jaggery – ¾ cup
  • Cardamom powder – ½ tsp
  • Salt – 1 tsp

Making of Millets Modak / Millets Kozhukattai –

 

Preparation:

  • Dough preparation: Take the flour separately in separate bowl, add ½ tsp of salt. Boil 2 cups of water, it should form bubble (right consistency else the kozhukattai will break into pieces). Pour the water little by little to the flour, mix it with a spoon or wodden ladle, when its warm knead softly with your hands, roll it to dough and let it sit for 2 mins.
  • Meanwhile let us start preparing the stuff, mix grated coconut, sugar and cardamom powder.
  • If you don’t have mould, no issues you flatten the dough in between your plams, place the stuffing in the centre and roll it to ball or shape it to modak.
  • When you have mould, grease the mould with oil, close it, insert a small portion of dough, gently make a whole in the centre of the dough and stuff the filling to the modak and cover it. (Refer video for this stage).
  • Steam the modak for 5 mins in steamer, remove it from fire.

Serve warm.