First and foremost, I wish to extend a hearty and very big thank you to one and all for your partcipation in this new monthly recipe exchange!! I am overwhelmed with the great response on our very first monthly Share and Inspire Others! Themed Recipe Exchange.
I am so excited with all the fantastic entries, that I have decided to release this post earlier that originally planned. Without further ado, herewith the December 2016 Share and Inspire Others! entries.
I am super excited to announce the theme of our very first Share and Inspire Others ! Monthly Recipe Exchange and with being December, it can be nothing other than
T’IS THE SEASON:CAKES, COOKIES AND TREATS
Please click: How to Participateshould you feel the need to refresh your memory and see the rules again.
Timeframe: December 1st – Theme will be announced and published on The Recipe Hunter blog. December 10th – Submissions need to be received via email @ firstname.lastname@example.org December 15th –Release of all entries from participants on The Recipe Hunter blog. December 20th – Promote and do a post/reblog on your own blog, linking back to the original post.
Please remember, the subject line of your email, should be marked as follows:
Ivy gourd in Hindi called as tindora/kundri/kundru. Tindora is a very healthy vegetable.I was a big fan of tindora and now my daughter too.I like to eat from my childhood.Now I make it at least once a week for my family.mostly we bought vegetables from American supermarket but few specific Indian vegetables we have to make a trip to the Indian grocery store.My husband & daughter is not keen to visit Indian grocery store.One condition they agree if I will buy tindora.Many ways to cook tindora deep fried /with curry.my family like a simple stir fry with onion as a side dish to rice,dal or chappati.
20 Ivy Gourd/Tindora/Kundri
1/2 cups onion sliced(thin)
1 tablespoon oil
1/2 teaspoon cumin seeds
1 dry red chili pepper
1/4 tsp turmeric powder
1/2 teaspoon Coriander powder
White pepper powder to taste
Red chili powder to taste
Salt to taste
Wash the ivy gourds/tindora & pat dry.slice off a tiny bit at the two ends to remove the stem and the remains of the flowers if there are any. Then slice them in half and then in fours in thin strips.Heat oil in a thick bottomed skillet. Add the dry chili pepper and the cumin seeds. When the seeds crackle add the sliced gourds to the pan along with red chili powder,turmeric powder & coriander powder cook on medium heat,once ivy gourd half cooked add sliced onion ,salt & white pepper powder. Cook until the gourds and onions are soft to bite in. The onions and the gourd might brown and that is okay.Turn off heat.It is a side dish, served along with rice and dal or Chappati.
Beetroot stirfry is a preparation where the grated vegetables are sauteed in spices and .It’s a great accompaniment to full meals and is a very hit recipe in the southern part of India Beetroot is a good source of iron and folate.It’s an easy, healthy & nutritious recipe.Being a north Indian we spend few years in a southern part of India @hyderabad.My daughter ate with rice and calls the dish as pink rice. It’s one of her favourites.she ate first at my neighbour home afterwards weekly twice she prefer to eat this vegetable either in lunch or dinner.
Beetroots – 2 grated
Bengal Gram – 2 tsp
Black Gram – 1 1/2tsp
Cumin Seeds – 1 tsp
Dry Red Chilies – 2
Curry Leaves – 2-3
Turmeric Powder – a pinch
Coriander powder 1 tsp
Salt – To Taste
Oil – 2 tsp
Onion 1 tbsp finely chopped
Wash & peel beetroot then grate it & keep aside.Heat oil in a pan and add Bengal gram ,black gram,cumin and let it splutter. Add in the curry leaves, red chilli .Fry for a minute then adding chopped onions and salt and fry till soft and tender.add turmeric powder and coriander powder fry for few seconds.then adding grated beetroot sprinkle salt and stir.cover and let the veggies cook till they are done.sprinkle some water if the moisture dries in the pan.keep on checking during intervals and sprinkle water whenever required.when the veggies are cooked well.Turn off heat & serve with rice or chappati
Tips :- preparing for small kids then adjust spices.
Bell pepper serves as a beautiful edible egg ring.It’s an easy breakfast using egg served alongside whole wheat toast or served as side dish .The bell pepper adds gorgeous color to a simple breakfast.Use any color of Bell pepper of own choice.Add cheese as a topping or seasoning with Paprika or black pepper.
Green Bell Pepper Ring 1
Olive oil or any cooking oil 1/4 tsp
Salt to taste
Black Pepper to taste
Paprika a pinch (optional)
Sprinkle a pinch of salt & black pepper & season bell pepper ring .Heat a non-stick pan put a ring on a pan if one wish can cook both sides for charred flavor or directly break an egg in a ring hole & season with salt ,black pepper & paprika.if one like egg soft, cook over low heat for 3-5 minutes, or until the eggs are cooked to preference.If one like your egg hard, break up the yolk with the skillet for even cooking. Cook 6-9 minutes, or until the eggs are cooked to preference.
Tips :- for a large family breakfast use more bell pepper rings & more no of eggs .
Peanut chutney is a delicious an accompaniment to many South Indian dishes such as Idli,dosa,medu vada.
1 Cup peanuts
1 Tbsp oil
2 1/2 Tbsp ginger finely chopped
2-3 dry red chillies
2 1/2 Tbsp tamarind pulp
1 tsp mustard seeds
10-12 curry leaves
Urad dal 1 tsp
Bengal gram (channa dal) 1 tsp
Salt to taste
Water as required
Soak urad dal & channa dal.Dry roast peanut in a pan & keep aside.using same pan add 2 tsp of oil adding dry red chilies ,soaked urad dal,channa dal & ginger saute on a med flame till it cook nice & brown.In a grinder jar adding roasted peanut,sauteed dry red chillies ,urad dal ,channa dal ,ginger & tamarind pulp.Adding little by little water to make a coarse /smooth chutney as per liking. Take out Ground paste in a bowl.add salt & check seasoning .Heat remaining oil & prepare mustard seed and curry leaf tempering & pour on top of Chutney .Mix properly !!Peanut Chutney is ready.
Tips:-After roasting de-skin of peanut is an individual choice.Increase or decrease red chilli quantity as per own taste buds.
Salan means Curry & Mirch means Chilli .It’s an authentic & traditional spicy dish of Hyderabad,India .It’s prepared with green chillies and relished along with Biryani recipes.Mirchi ka salan, or curried chilli peppers, is a popular dish made with a variety of long & spicy chillies, spices with flavours of coconut, tamarind, peanuts and sesame seeds.Serve with Biryani /rice /pulao.I am sharing my version of Mirch ka salan as my family like this curry along with biryani .Originally 15-20 Chilli are added in this Curry.
Green Chilli 4-5
Sesame seeds 2 tbsp
Peanuts 1/4 cup
Desiccated coconut 1/3 cup
Cumin seeds 1 tsp
Dry red chillies 3
Turmeric powder 1/4 tsp
Coriander powder 1 tbsp
Green Coriander leaves(chopped) 1 tbsp
Tamarind pulp 1tbsp
Oil 4 tbsp
Mustard seeds 1 tsp
Curry leaves 10-12
Salt to taste
Water 3 cups
Make a cut in green chillies then heat oil in a deep pan and fry for 3-4 minutes. Drain on tissue paper. Dry roast cumin seeds, Peanuts, sesame seeds & desiccated coconut in a pan.Grind together red chillies, peanuts, cumin seeds, Desiccated coconut, sesame seeds, garlic and ginger with enough water into a paste. Take 1 tbsp of the leftover oil in another pan and heat. Add mustard seeds and once it crackled add curry leaves and onion. Mix well and sauté till the onion becomes translucent after that add a ground paste and mix well.then Add turmeric powder & coriander powder cook mixture stir continuously till it started leaving oil then and 3-4 cups of water. Stir and cook for a 2 to 3 minutes. Add the fried green chillies, salt and tamarind pulp. Mix well and cook on medium heat for 5-10 minutes. Serve hot garnished with coriander leaves.
Tips :-one can add more green chilli as per requirement.
Fresh Grated coconut & Green coriander leaves grind ,seasoned & tempered.its an accompaniment for south Indian dishes like idli,dosa & vada
Fresh Coconut Grated 1 cup
Green coriander leaves(chopped) 1Cup
Green chilies 2-3 /as per taste bud
Bengal gram(channa dal) 1/4 cup
Salt to taste
Ginger grated 1″
mustard seeds- 1 tsp
Oil 1 tbsp
Curry leaves 4-5
Dry Red chilies 1-2
Bengal gram(channa dal) 1 tbsp
Boil a little water in a pan blanched coriander leaves for 20-30 sec.In another pan add 1 tsp oil add channa dal & saute.add green chilies & ginger then coconut fry for few sec.Transfer to grinder jar adding coriander leaves & rest of sauteed ingredients.without adding water pulse it.Later add little water & grind.For tempering add oil in a pan add mustard seeds channa dal then red chilies & finally curry leaves.then turn off a flame.take out chutney in a bowl add salt ..pour tempering on chutney & mix properly.Check seasoning.
Tips :-Adjust chili as per your own taste buds. If using frozen coconut then thaw it.
Smoked eggplant /brinjal & tomatoes mashed & seasoned.Seve as a side dish.
Large brinjal 1
Garlic clove(chopped) 3-4
Mustard oil 1 tsp
Salt to taste
Green chillies (chopped)1-2
Lemon juice for more tangy flavor (optional)1 tsp
Cilantro/green coriander leaves (optional)
Wash & dry ..roast brinjal & tomatoes.let it be cooked properly. .peel brinjal & tomatoes mashed.properly. add garlic..salt..mustard oil ..now ur baingan bharta ready.Serve as side dish