The post Shorbet Adas- Palestine lentil soup in a Nutripot appeared first on Veenas Vegnation.
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Having decided on the recipe, the next jump was to use a new kitchen machine-the nutripot/instapot. Read the manual a couple of times-sorry asked hubby to read:). Then it was easy to assemble and to start using it. I liked that it made no noise like our pressure cooker. You can dump everything into it, switch on the particular more you want and then go on with your chores while it is getting cooked. The negatives of using this, I am not sure as yet, as I have cooked only this till now. One thing that did strike me was the minimum quantity that can be cooked. In my small pressure cooker I can cook up to 1/2 cup of pulao too but here it might not be possible.
Anyway going ahead with the recipe, first, I switched it on to saute more. Sauteed the vegetables, Then added the dal and water and spices and switched it on in the soup mode. Later with a hand blender blended everything to get a very rich, delicious nourishing red lentil soup- Shorbet Adas
Thank you, Sujata for the lovely theme.
The other soups which you can have a look are
Vegetarian Singapore Noodle Soup
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]]>I made some changes in the method of cooking. I have used a pressure cooker to cook the dish. I have used fresh peas here. If you use frozen peas, you need to thaw them before you cook.
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]]>The post Carrot Paneer Mousse-a savoury mousse appeared first on Veenas Vegnation.
]]>This exotic looking appetizer is a very easy to make. This can also be termed as a salad. I have used homemade paneer and a little of cream cheese for the white cheese lining. Weight watchers can stick to just paneer and not cream cheese. I have used two colored carrots here. The choice of vegetables is completely yours. I personally like to use black carrot in salads as it has a little salty taste. It is perfect for any savoury dish, unlike Delhi carrots which have a slightly sweet taste. I have kept the spices to a minimum in this to suit our taste palate. In this recipe, I have spoon the biscuit mixture as a base of the mousse. Since the paneer cream cheese mixture was quite creamy and thick, I have not used agar agar to set it.
This dish also reminds me of a salad in a jar that I had made a while back. This layered salad looks and tastes amazing.These dishes look very appetizing. By varying the quantity and vegetables, we can make numerous salads to suit the taste of everyone. If you are a salad person like me, then you should try this easy carrot paneer mousse
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]]>The post Carrot and Zucchini noodles with peanuts appeared first on Veenas Vegnation.
]]>Carrot and zucchini noodles. The name sounds interesting, right? Yes, it is very interesting. My daughter always says that her momma gets excited only on seeing exotic vegetables, props for her blog and of course new contraptions that will be again useful for the blog. She is very correct. I had told her to get me a spiralizer when she visits me and had forgotten about it until the day she landed her and opened her luggage. I was surprised and overwhelmed to see that she had carried only gifts to her dad, Simba and myself. She did not even bring enough clothes. And one of the gifts was this spiralizer. You can imagine how excited I was to use that.
Similarly, I have been wanting to taste black carrot, which is available in winters in north India. Last week, when hubby visited Delhi, he was kind enough to get me some black carrots. Now that I had everything, I waited for an opportunity to make zoodles. This came in the form of the theme suggested by Foodie Monday blog hop where the theme was Low-calorie food. This carrot zucchini noodle salad is my contribution to the theme. The other zucchini noodles that I had prepared earlier was Zucchini pesto noodles. Time to make lot of this zoodles.
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]]>The post Methi dal ambat-A konkani delicacy appeared first on Veenas Vegnation.
]]>Methi or fenugreek is used in most of Indian cuisine. I cook mudhe palya which is a methi dal from the state of Karnataka. I make menthiya kuzhambu which has its roots in Tamilnadu cuisine, and Tatkatli methi chi bhaji. Methi is very flavourful. Be it the seeds of the fresh leaves or even the dried leaves. Two types of fresh methi are available. The regular one and the tiny ones. I have used the microgreen variety of the methi to cook this methi dal ambat. When you use this methi, make sure you soak the leaves in a lot of water for some time, for the sand to settle down. Do not drain the leaves with water in the colander because the sand will again settle on the leaves. Instead, soak for a while, and then squeeze only the leaves and take it out. Throw away the water with the residual sand.
These microgreens are more flavourful than the regular methi greens. I have been successful in growing these greens at home too. Here is a quick video of preparing this dish, This methi dal ambat has a mixed taste. It is a combination of tanginess, with spiciness and a little sweet too. Serve it with hot rice. I must say that this is very delicious.
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]]>The post Chakotha Mor Kuzhambu- An iyengar speciality appeared first on Veenas Vegnation.
]]>Chakotha is a type of green which is available mostly in North India, Karnataka and Andhra. We in Chennai rarely get this. The other day I found some Sarson with the local vegetable vendor. I was surprised and picked it immediately. Chakotha is also called as mountain spinach and there are numerous health benefits we get from using this green. This chakotha mor kuzhambu is a typical iyengar recipe where in the greens are cooked in the yogurt coconut gravy.
Then on casually asking him if Chakotha is available, He said he has a green variety called Chakravarthy and not chakotha. I was intrigued. On asking further I found out that colloquially the name has changed to Chakravarthy. Looks like an Iyengar name.HAHA. Anyway, I picked up some bunches so that I could cook Sarson ka Saag. But the Iyengar in me wanted to make an Iyengar dish first. So I prepared our humble mor kuzhambu with this green.
Chakothna mor kuzhambu is prepared the same way as we prepare any other mor kuzhambu with greens. I prepare it with spinach, mulai keerai, venthiya keerai too. The traditional Mor kuzhambu uses ash gourd or pooshnikai.
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]]>The post Milk Masala powder appeared first on Veenas Vegnation.
]]>Spice mixes and masala powders are a necessity in every Indian Kitchen. The homemade masalas are the best because of the fresh flavour it imparts. Today I am going to show the easy way to prepare the instant milk masala powder. This powder is added to milk and served either hot or cold. We use many nuts and spices to make this masala. You can use this masala to even flavour your kheer or payasam. This masala is very similar to the thandai masala but with fewer ingredients. Make a batch of this flavourful masala and keep in an airtight box refrigerated. It has to be in the fridge as the nuts in this may turn rancid otherwise. The amount of nuts used can be varied according to one’s taste. We can change the number of spices too.
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]]>The post Kothumalli thokku / Coriander Thokku appeared first on Veenas Vegnation.
]]>Kothumalli or coriander thokku is a spicy tangy relish which is generally paired with curd rice. Since we do not add any additives, this will stay good for 2 weeks or so in the refrigerator. Fresh organically grown coriander gives a very nice flavour and taste to this dish
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]]>The post Kaddu ki Sabzi appeared first on Veenas Vegnation.
]]>Kaddu ki sabzi has a mixed taste. It has a tinge of sweetness because of kaddu or pumpkin used. The tanginess is due to the amchur powder. You have green chilly and red chilli powder to make it spicy and hot. On the whole, it is a very delicious sabzi. This side dish is mainly served in punjabi cuisine. The other pumpkin subzi which can be served with roti is Pumpkin panch poran sabzi
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]]>The post Ponk Salad/ Green jowar salad appeared first on Veenas Vegnation.
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I have tasted ponk 40 years ago. We lived in interior Karnataka then. We would be taken on a small excursion to the near by friend where jowar was grown. They would harvest it fresh and give us. They called it as Seethni. I miss those days and Vaishali helped me reliveand cherish those days. Thank you Vaishali.
This salad can be put together easily as everything in this is fresh and raw. She said we could yop with with sev to make it bhel and I will reserve it for the next time
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