Tricolor Pilaf with Avocado and Mango Raita

Today's focus is on Avocado. This is another wonder fruit with many health benefits.Its also said that, An Avocado a Day keeps the doctor away.


Some of the health benefits of Avocado :

• Prevention of Breast cancer and Prostrate cancer.
• Good for the health of your Eyes and heart.
• Helps in lowering Cholesterol.
• Prevention of Strokes.
• Known to be a Vitamin E Powerhouse.
• Excellent source of Glutathione which is an antioxidant which prevents aging,cancer and heart diseases.

For more detailed explanation of the health benefits please read here.

Avocado and Mango Raita

Ingredients :

• 1 Avocado peeled and diced
• 1 cup diced mango
• 1 Jalapeno chopped
• 1/4 cup red onion chopped
• handful of fresh Cilantro chopped
• 1 cup plain yoghurt whisked
• salt to taste

Here's a Basic Guide of How to cut and peel an Avocado.

Preparation : I Hope the following pictorial instructions are self explanatory. Just add all the ingredients in a bowl and adjust the seasoning (salt). Raita is ready to serve.

Tricolor Pilaf - Tiranga Pulao

Ingredients:

• 2 cups Basmati Rice
• 1 cup grated carrot
• 1 cup peas frozen
• 1 cup corn frozen
• handful of raisins
• 1" piece of ginger finely chopped
• 1 tsp cumin seeds
• 4-5 peppercorns
• 1/2 tsp turmeric powder
• 1 tsp chilli powder
• salt to taste
  2 tbsp Olive oil

Preparation :

• Wash and Soak 2 cups of rice in 4 cups of water. You will not need to add anymore water to make the pilaf. Just use this rice with the water. Keep this aside for around 15-20 minutes .
• Heat some oil in a pan . Add Cumin seeds. When they splutter, add peppercorns, and the freshly chopped ginger. Fry for about a minute.
• Add the raisins, grated carrot,peas and corn. Fry for a minute.Add turmeric powder, salt, red chilli powder. Then add the rice with the water which we had kept aside earlier.
• Let this cook uncovered on medium flame. Now when you see that most of the water has dried up (like 85-90%) set the stove to the lowest flame and cover the pan with a lid and cook for about 5 minutes
• Your Pilaf is ready to serve with the Avocado and Mango Raita.

* Its Tricolor/Tiranga because of the orange color of the carrot, green color of the peas and yellow of the corn.

Now its award Time :

I have been showered with this wonderful award from two of my blogpals. Kitchen Queen from Khatta Meetha Theekha. and Priya from Priyas Recipes . I appreciate their generosity and kindness. Do check out their blogs. Both of them have a wonderful collection of recipes. I do enjoy visiting them and If you have'nt done so yet..Now's a good time.

I know this post is getting so long already so instead of passing it on to each of you , my amazing and supportive readers, please feel free to accept this award and spread the happiness by displaying it at your space. Happy Blogging and Have a great weekend.

Red Cabbage Stir-Fry

Cabbage(Red/Green) is often an overlooked vegetable. But after knowing about the many health benefits maybe we could make some room for the humble Cabbage in our lives as well. It is such an abundant and inexpensive vegetable

Some benefits of including cabbage in our diet.

• They are a very good source of fiber to begin with.
• Loaded with Vitamin C, Vitamin K, Vitamin A, Vitamin B6 and Manganese.
• They have Shown to have anti-cancer properties.
• Optimize Your Cells' Detoxification / Cleansing Ability.
• Promote Gastrointestinal Health.
• Promote Women's Health.
• Peptic Ulcer Treatment.
• Red Cabbage Is Protective against Alzheimer's Disease.
• Provide significant cardiovascular benefits as well.

For more detailed information about the above mentioned health benefits, kindly read here.

Ingredients :

• 1 head of Red Cabbage chopped/shredded
• 1 cup shelled frozen peas (optional)
• 2-3 green chillies slit lenghtwise
• 4-5 curry leaves
• 1" piece of ginger finely chopped
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp cumin-cilantro powder
• 1/2 tsp mustard seeds
• salt to taste
• 2 tbsp Olive oil
• 2 tbsp lemon juice

Preparation:

1. Heat oil in a thick bottomed pan/kadai. Keep the flame on medium heat. Add the mustard seeds. When they crackle add ginger and curry leaves. Saute for about a minute and add green chillies. Add the shredded red cabbage, turmeric powder, red chilli powder,cumin-cilantro powder and salt. Mix it well.
2. Now cook this uncovered on low flame. Do not add any water. Keep stirring occasionally. When its almost cooked add the frozen peas and keep it on medium to high flame. When you see the peas are cooked . Add the fresh lemon juice and mix well.
3. Red Cabbage Stir-fry is ready to be served as a side dish with Rice and Dal or as the main dish served with hot phulkas/Roti and Raita.

Zayekedar Dal - Split Moong and Split Urad

What do split Moong dal and Split Urad dal have in common...Yeah, you got it they are both split. So I thought why not combine them both and let them be happy. I was trying to play matchmaker to the dals(lentils). Not that there's anything wrong with being Split or Single. The result was amazing, you get one Zayekedar Dal.

Ingredients :

• 3/4 cup Split Moong Dal (with the green husk/Chilka)
• 3/4 cup Split Urad Dal (with the black husk/Chilka)
• 1 red onion finely chopped
• 1 large tomato chopped
• 2-3 cloves of garlic finely chopped
• 1" piece of ginger chopped
• 1 Jalapeno pepper chopped
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp cumin-cilantro powder
• 1/2 tsp cumin seeds
• pinch of asafoetida (hing)
• salt to taste
• Oil

**You could use 2-3 small green chillies slit lengthwise instead of Jalapeno pepper.

Preparation :

1. Wash the lentils/dal and add 3-4 cups of water , turmeric powder, chopped ginger and salt. Pressure cook until cooked.
2. Heat oil in a thick bottomed pan/kadai . Add the cumin seeds, when they splutter add hing(asafoetida). Immediately add the chopped onion and garlic. Saute till they are golden brown. Add the chopped tomatoes and Pepper.Fry for about 3-4 minutes until the oil leaves the masala(or until the tomatoes are well blended). Add red chilli powder, cumin-cilantro powder. Mix well. Add the boiled dal . Bring it to a boil and let it simmer on slow flame for 2-3 minutes .
3. Your Zayekedar dal is ready to serve. Serve with rice or any Indian bread of your choice. Garnish it with fresh Cilantro leaves and serve it along with a lemon/lime wedge.
   

****This dal does have a tendency to thicken, so add more water depending on whether you are going to serve with Rice or Indian bread.

Rich and Creamy Chocolate Cake

This is a pretty quick and easy recipe. For this particular cake, I have used one of my favorite frosting- Betty Crocker Rich and Creamy Chocolate Frosting. You could use any frosting of your choice.This post is even more precious to me as the pictures have been taken by my baking buddy- my 6 year old son. Since he always is so enthusiastic about his baking projects with his mom, I did let him take the clicks for this post and I'm very proud of him. I know I'm being boastful. When it comes to kids don't we all feel so proud to see our little ones..spread their wings and try to explore the world..and through their eyes and innocent hearts..this world is a such a beautiful place.

Ingredients :

• 1 + 1/2 cup all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 2 teaspoons vanilla essence
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup milk
• 1 cup sugar
• 2 eggs

Preparation :

1. Preheat oven to 350 deg F (180 deg C). Grease a 9 inch round cake pan.
2. In a large bowl mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence
3. Add milk, vegetable oil and eggs.
4. Mix until all ingredients are blended , either by hand or by using an electric mixer at slow speed.
5. Pour into the prepared cake pan. Bake in preheated oven for about 35 to 40 minutes, until a wooden pick inserted in center comes out clean.
6. Allow the cake to cool. Then slice the cake through the middle to make two layers (easier if the cake has been in the fridge).
7. Apply the frosting and your Rich and Creamy Chocolate cake is ready.
   ***Recipe adapted from here. Here you can also find the recipe for the Frosting (If you want to make it from scratch.)

Lemon Sevai - Lemon Rice Noodles

Lemon Sevai is an easy and delicious dish to prepare. It is so versatile you could even eat it for breakfast, lunch ,dinner or just as a snack. It could be served with coconut chutney. We prefer it with Sambar or tomato rasam if its for lunch/dinner. Here in the US, Sevai could be bought at any Indian grocery store. My hubby loves to cook as well and this is his recipe.

Ingredients:

• 1/2 packet of dry Rice Sevai/Idiappam/Rice Sticks (250 gms/approx 10 oz)
• 1/4 cup Peanuts
• handful of Cashews
• 1 tsp cumin seeds
• pinch of asofoetida
• 1 tsp channa dal
• 1 tsp Urad dal
• 4-5 Curry leaves
• 1 inch piece of ginger finely chopped
• 2-3 green chillies slit lenghtwise
• 1 dry red chilli
• 1/2 tsp turmeric powder
• salt to taste
• 2 -3 tbsp lemon juice
• 2 tbsp oil

Preparation :

1. In a big pot, bring enough water to a boil and cook the Sevai until cooked (for about 5 minutes). It should be fully cooked and not Al Dente.
2. Drain the Sevai and keep it aside.
3. Heat oil in a pan and add channa dal and urad dal. Fry them for a minute and add peanuts and cashews. Fry them till they are roasted. Add cumin seeds, let them splutter. Next add ginger. Fry for a moment and then add asofoetida,curry leaves,red chilli, green chillies,turmeric powder. Keep it on low flame and add the cooked Sevai and mix it well.
   Adjust the salt (sevai does have salt in it). Then add the lemon juice and keep it on low flame for 2-3 minutes.
4. Ready to serve. We had this for dinner with hot and Spicy Rasam. This recipe serves 4.

Now Its Award Time. My Dear blogpal , Anncoo has been kind enough to shower me with this precious gift, I love your Blog Award. She's one awesome baker and chef. Her passion shows in her beautiful and wonderful creations- her cakes, cheese cakes, cup cakes, her themed birthday cakes to name a few..are to die for. As they say seeing is believing. Do check out her blog Anncoo's hobby and you'll be in love with her space..just like Moi...

Aloo Baingan Ki Subzi - Potato and Eggplant in Tomato gravy

Potato and Eggplant/Aubergine/Brinjal is an easy dish to prepare and goes well with any Indian Bread. Now Eggplant is one vegetable which I find where either people love it or just can't stand it. I belong to the category of people who can't have enough of it. How can you not fall in love with the beautiful purple color. Also I love colors and love to be surrounded by them , so you guessed it right , I'll always have Eggplants at home..though I'm the only one who eats them...sad. But I do keep on trying new recipes so my kids and my husband can eat a little more of this beautiful vegetable. So far the only recipe they love is Baingan ka Bharta..(because you really do not see any baingan..its all mashed up..poor Baingan, lost its identity by the time its on the table.) I'll soon post that recipe when I make Baingan Bharta, till then enjoy this Aloo Baingan Ki Subzi.

Ingredients:

• 6-8 small eggplants unpeeled and cubed
• 2 medium size potatoes peeled and cubed
• 1 tomato chopped
• 1 red onion finely chopped
• 2-3 green chillies slit lengthwise
• 2-3 cloves of garlic finely chopped
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp cumin-cilantro powder
• salt to taste
• 2 tbsp olive oil

Preparation:

1. Heat oil in a pan. Add the mustard seeds, when they splutter add the chopped onions and garlic. Saute till they are golden brown.
2. Add the tomatoes and slit green chillies. Fry for about 3 minutes.
3. Add the turmeric powder, red chilli powder, cumin-cilantro powder and salt. Add the diced potatoes and eggplant. Mix it well.
4. Cook covered on medium heat until the vegetables are almost cooked. (You could add a little water about 1/4 cup , many a times it will cook in the tomato gravy itself).
5. Now cook uncovered till fully cooked.
6. Ready to serve. Garnish with fresh Cilantro.

Chocolate Chip Brownies - Whole Wheat Brownies and Award

This is my 50th post. I was thinking of a recipe which would be appropriate to celebrate this small milestone and decided to bake Brownies. They are a quick and easy dessert or snack. I tried to make it healthy (I know it does have lotz of sugar and butter - but I tried to make it a bit healthier) by adding Whole wheat flour and was pleasantly surprised by the results. Recipe is adapted from here .

Ingredients :

• 1 cup whole wheat flour
• 3/4 cup unsweetened cocoa powder
• 3/4 cup butter
• 1 1/2 cups sugar
• 2 eggs
• 1 tsp baking powder
  1/2 tsp salt
• 1/4 cup buttermilk
• 1/2 cup chocolate chips

Preparation :

1. Preheat oven to 350F and grease a 9 inch square cake pan.
2. In a large bowl mix together whole wheat Flour,baking powder,salt and sugar.
3. In another bowl Blend melted butter and cocoa.
4. Add butter/cocoa mixture to the large bowl with the dry ingredients. Add the eggs. Mix well.
5. Add the Chocolate chips and buttermilk . Mix until all ingredients are blended.Pour into the prepared cake pan.
6. Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool, then cut into squares.

-----------------------And now its award time ------------------------

What perfect timing, My 50th post and an award. It make se so happy and its an humbling feeling that some of you out there read my recipes and love my blog. I am excited to receive this award from my blogpal , Faiza Ali of Faiza Ali's Kitchen who has passed this awesome 'beautiful blogger' award. Thank you so much for the generosity . She has a beautiful blog with a wonderful collection of recipes. Do check it out.

Now I would love to share this Beautiful Blogger award with all my wonderful blogpals who have motivated me with their feedback and kind words and helped me to go on. It would make me even more happy if each one of you could collect this award and display it on your beautiful blog as a thank you for being so supportive and help me celebrate my small little achievement.