Watermelon Salad w/ Lime and Minty Dressing

18 comments
When i was buying watermelon at store itself, i wanted to do something 'beyond wedges' with this Summer Fruit which is a natural instant cooler in the heat. Watermelon Wedges always reminds me my first Hydrabadi Street Food experiences during my college days. Cut Watermelon ( on the ice) used to be superb chill snack after a long journey from the college in the summer days, and the hint of Dhaniya Powder ( Coriander powder) on top gives special Hydrabadi touch which made me remember the flavor all these days. When I was introduced to this by one of friends, My First expression was Spice with Fruit Yuck!!!, and then don't know how I hooked on to it. Since then, I always loved fruits with a little kick and the recent Fruit Salad with Chat Kick I made won VJ's heart.  Okay, Okay enough of past, with out any due let me share my recipe which made this Watermelon as Wonderful Salad.  Enjoy!
Watermelon - Beyond Wedges

Ingredients:
Water Melon (medium)  1/2

Dressing:
Fresh Lime Juice - 1 tbsp
Olive Oil - 1/2 tsp
sugar - 1/2 tsp
salt - 1/4 tsp
coriander powder - 1/2 tsp
mint leaves (chopped)  1 Tbsp

How to Make It:

  1. Cut the water melon into triangle shapes. To get this shape, Cut the water melon into wedges ( as shown in the picture) and remove the bottom green hard part. 
  2. Arrange them in layers by stacking them to get like pyramid structure on a Serving Plate. 
  3. Put this in the refrigerator to get the chill effect while we make our salad dressing.
  4. In a small wide bowl, whisk together olive oil with lime juice. 
  5. Then add salt, sugar and coriander powder and give a quick stir until spices and sugar dissolves into lime juice. At the end add chopped mint leaves. That's it now the dressing is ready.

Wonderful Watermelon Salad
Take out the watermelon plate from the fridge and pour the dressing on all the slices evenly from the top. Garnish with some mint leaves, Ta Daaaa Beautiful looking watermelon salad is ready. Now chill with this summer fruit in the hot weather. Get chilll, Get Chilll .......( humming goes on) ;-) Enjoy!!!

Note:
  •  Do not pour the dressing on water melon and refrigerate, salt and spice will take out the water from your water melon makes it soggy.
  • Always add the dressing on top just before you eat or serve for this salad.

I am sending this to Full Plate Thursday @ Miz Helen's Country Cottage and Monthly Mingle Event with Salads Theme hosted by Divya's Dil Se... originated by Meeta's Monthly Mingle


take care until we meet here again
-Mythreyi

Atukula Upma / Poha ke Upma / Flattened Rice with Vegetables

8 comments
I should say I have addicted to this wonderful breakfast item when we lived in service apartment during settling time in Bangalore. I am not so good with making recipes with Atukulu ( flattened rice), as it needs some skill and patience to handle it in cooking. As they are semi processed ( from rice) these needs to be cooked with the right heat to get the right consistence. If they get boiled or overcooked they become mushy very easily. So I never put interest in making or learning any recipes with Poha all these days. But this breakfast item changed my opinion and made me to chase the recipe for it.

Whenever they made the Poha Upma, I used to eat for Breakfast, Lunch and Dinner. Yes! That's how much I loved their recipe. so One day I couldn't resist and dared to ask the Chef about the recipe. The Chef there is humble enough to share the recipe and gave some tips to cook the Poha in right direction with right consistency. So I am sharing the 'Chef Secrets' here with you... Enjoy!!!

Ingredients:
Poha - 1 cup
Turmeric - 1/2 tsp
Milk - 1 Tbsp
Lime Juice - 1 Tbsp
Salt - 1 tsp
Black Pepper  1/4 tsp
Sugar - 1/2 tsp


Carrot - 1/4 cup
Beans - 1/4 cup
onions - 1/2 medium
Tomato - 2
ginger - 1 tbsp
Green Chili - 2
Curry Leaves  - 10
Red Chilies - 4
Chana Dal - 1 tbsp
Urad Dal - 1 tbsp
Mustard Seeds - 1 tsp
Turmeric - 1/2 tsp
Ground Nuts - 1 tbsp
Oil - 1 Tbsp
Cilantro -  1 Tbsp

Method:
  1. Boil 1 cup of water and add chopped carrot and beans to it. Once they are cooked take out the vegetables from the water and keep the water.
  2. Pour the Poha into this water and let them sit for 5 minutes.
  3. Now drain the water and place Poha in a wide bowl.
  4. Add Milk, 1/2 tsp turmeric powder, salt, black pepper, lime juice and sugar to the Poha. Mix it gently and set it aside.
  5. In a Kadai, heat the oil, after 2 min, add Red Chili, Chana Dal, Urad Dal, Mustard Seeds in the same direction. Once the mustard splutters, add the curry leaves, ginger slices, green chili and Ground Nuts.
  6. After frying the Nuts for 2 min, add the Onions.Add little salt and turmeric powder and saute the onions. 
  7. Add Tomato and cook until tomato becomes soft. Add the cooked Carrot and Beans pieces. Mix all the vegetables well.
  8. Now Add the Poha mixture to the Kadai and mix it gently and well and cook for 2 or 3min.
  9. Add the Chopped Cilantro and turn off the heat.

After 5 min, serve into serving plates and garnish with some more cilantro, let your family dig into this yummilicious breakfast to start their wonderful day.

Note:
  • Adding milk, sugar and lime juice to Poha might be the secret Chef tip for this wonderful flavor. 
  • Following the time while cooking the Poha is key to get the right consistency.


take care until we meet here again
-Mythreyi

Gobi Manchuria ( with no CornStarch)

14 comments
As you know I am still settling and enjoying all the beautiful weather in Bangalore and enjoying the process of of buying basic staples and filling in my kitchen pantry. (Thanks to Hypercity, One Shop Stop). With Festivals Rush, Independence Day celebrations the 4 day long weekend (for kids) was hectic and now i can breathe some air while writing about how my mishap of forgetting to buy the cornstarch resulted in new invention of Manchuria with no Corn Starch :-). Yes you heard it right!!! as this has been tested in my kitchen and guests loved it, you can try this fusion recipe with no confusion, even when the main ingredient is missing (corn starch). :-) Here is the recipe for you Enjoy!!!


Ingredients:
Cauliflower (small) - 1 or ( 20 florets)
All Purpose Flour - 1 cup
Bread Slice - 1 ( this is vital)
Turmeric - 1/2 tsp
Garlic - 5 cloves
salt - 1 tsp
black pepper - 1/2 tsp
soy sauce - 1 tsp
oil - for frying

For Manchuria Sauce:
Ginger - 1 inch stick
Garlic - 15 cloves ( small)
Green Chili - 5 ( small)
Soy Sauce - 1 Tbsp
Red Chili Powder - 1/2 tsp
Salt - 1/2 tsp
Red Chili sauce - 1 tbsp
Sugar - 1/2 tsp ( optional)
Tomato Sauce - 1 tbsp ( ketchup)
All Purpose Flour  - 1 tbsp
Water  - 2 Tbsp
cilantro - 1/4 cup
oil - 1 tbsp

Garnish:
Curry Leaves - 10
Spring Onions
Cilantro


How I made it:

  1. Wash the cauliflower florets in salt water, drain them and microwave for 2 min and set aside.
  2. In a medium bowl mix the all purpose flour, turmeric, chopped garlic, soy sauce, salt and black pepper. Add water little by little so that it becomes like batter. Then add the crumbled bread slice to the mixture that makes it little thick. Now add the cauliflower florets and coat them well with the batter.
  3. In a Kadai heat the oil for 5 min, and then slowly drop the florets in the oil, and fry them until they become light golden color.
  4. In the same oil fry the Curry leaves for 1 min. ( just drop the leaves and take them away quickly  before they wilt, to retain the color)


Sauce:

  1. Heat the oil in non-stick pan, add the chopped garlic, ginger and green chili. Once the raw smell of garlic goes away ( you will get nice aroma of roasted garlic)
  2. Add Soy sauce, Red Chili Powder, Salt, Red Chili Sauce mix it well. Then add Tomato sauce. I like the flavor of little sweet to soften the spices in manchurian sauce, so I have added sugar. If you like it strong and spicy you can skip this.  If you have Honey handy you can add 1 tsp honey instead of sugar. 
  3. Mix in Cilantro to the sauce. Add water to it and give it a quick stir, now add the flour to make it little thick.
  4. Taste and adjust the seasonings accordingly. Now add the fried cauliflower florets to the sauce and coat them well with sauce. 
  5. Transfer it into serving plate and garnish with cilantro and fried curry leaves.


If you excuse me, I will enjoy my yum yum Gobi Manchuria while it is hot.

Now you know how the new recipe inventions happen in my kitchen, yeah Right!!!! when I miss some main ingredients on my shopping list................

Note:
 I have not added any food colors. The beautiful color is from the natural ingredients turmeric powder, red chili powder and soy sauce.


I am sending this recipe to MizHelen's Full Plate Thursday

I have linked this to These Chicks Cooked Potluck by Katie.




Happy Cooking Until we meet here again
-Mythreyi


Reposting for Events - Stuff up with Stuffed Capsicum

2 comments
I should say I am becoming lazy to write up new recipes or busy with move and kid's weekly activities in their new school. I have been scratching my head to come up with fancy dress ideas for my kids next week, at the same time becoming nostalgic with thinking about all the fancy dress costumes i wore when i was a kid ( Aha, those fun days...... Given a chance I want all of those days back), I know, I know, No Chance, Right!!, So I am taking that chance again  being involved with my kids. Enough venting about my kids fancy dress saga, coming to point, I don't want to miss my best blogger friend Archana's hosting up LGSS series this mo nth started by Vatsala. Taking this event as excuse, I would like to make my readers to recollect the recipe that I have started this new year with, presenting my Stuffed Capsicum recipe here again. No cooking hassle, just prepare the stuffing and let the Oven take care of rest of the recipe while you get ready for that potluck party tonight. No need to ask that's what i did when I made this recipe in the past for New Year Party!!! :-)


Mouthwatering...... For more step- by - step pictures, instructions and for original recipe, please check out the Stuff up with Stuffed Capsicum.



I am sending this recipe to LGSS Event hosted by Archana and started by Vatsala.










take care until we meet here again...
-Mythreyi

Red Cabbage and Banana Pepper Noodles

6 comments
Maggie is one wonder noodle pack that one can always find in my pantry. Though mostly I use Maggie Masala Flavor, I always add my style to it than routine maggie recipe. I should say these days they are coming up with more variety flavors like Pulavo, Chilli Chow, Chatpata, Sambar. But mostly I stick to Masala flavor and Chilli chow comes next. Usually i try to sneak cabbage in most of the Indo -Chineese dishes as my hubby can not notice it ( is the first reason), and sauted cabbage gives very good flavor to your Chinese version of noodles or fried rice.  Bell Pepper is another veggie that gives very good taste to your Noodles and adds lot of color.

With the excitement of finding Banana Peppers recently here in Bangalore, did not realize that I have bought so many of them, even after making Stuffed Banana Peppers there are quite a few left  in the fridge. You know now where this is going, and Yes as the title says, today I replaced the cabbage with red cabbage and bell pepper with Banana Pepper in the noodles, and the result is this Yummy looking Colorful Noodle Plate. Along with the Color, Red Cabbage and Banana Pepper gave such a crunchiness to these Noddles, this recipe won everybody's heart in my family.

Phew!!! one good use of those extra banana peppers i bought and Kids had 2 veggie servings in their plate. :-)

Red Cabbage, Banana Pepper Noodles
 Don't envy my colorful noodle plate, here is the recipe for you, Enjoy!!!

Note: Check out how i sneaked in red cabbage in Red Cabbage Bullets and in Marble Idli previously.

Ingredients:
Maggie Masala Packet - 1
Red Cabbage ( small)- 1/4
Banana Pepper  ( medium) - 3
Carrot (medium) - 1/2
White Onion - 1/4
Green chili - 1
Oil - 1 Tbsp
salt - 1/4 tsp
black pepper - 1/4 tsp

How to Make It:
  1. First take out the Noodle Block from the packet and take water in a wide bowl until the noodle block dips in water and microwave it for 3 minutes. ( at medium powder)
  2. Drain the noodles from the water and run them under the cold water so that the noodles stop cooking ( This prevents the noodles from becoming extra soft and mushed up)
  3. Heat the oil in the wok ( or wide non stick pan) and add thinly sliced onions and chili. 
  4. Cut the Red Cabbage, Banana Pepper and Carrot length wise into thin strips. add them to the wok.
  5. Add salt and black pepper and saute the vegetables gently with out breaking them up.
  6. Add the cooked Noodles to the wok and give a quick stir so that vegetables will mix into noodles.
  7. Now add the Maggie Masala to the noodles and mix it into noodles gently.


Serve into Plate and garnish with cilantro and watch your little ones dig into this yummyness.

Tips:
1. The time to Microwave your noodles depends on your microwave power. Adjust the time accordingly.
2. I always cut my vegetables into long thin strips so that they will be sync with the noodles length and makes it look perfect in your plate.
3. Do not over cook the Red Cabbage, the nice purple color changes into dark very quickly. So watch out for that when you are sauteing.
4. Adding the Masala at the end gives me the flexibility to take out some for kids before adding the masala. So kids can have less spicy version with out missing the veggie goodness in it.

I am sending this recipe to MizHelen's Full Plate Thursday

I have sent this recipe to Jabeen's IftarNights Event.






I have linked this to These Chicks Cooked Potluck by Katie.





Take Care until we meet here again
-Mythreyi