Green Peas and Sweetcorn salad

Salads are must for a healthy and balanced diet.

Ingredients:

Green Peas - 1cup

Sweetcorn - 1 cob

Red Onion(chopped) - 1/4 cup

Carrot (diced) - 1 cup

Olive oil - 1 tsp

Salt - 1/2 tsp

Salad Preparation:

Boil peas and corn. Saute the onion in oil and add the peas , corn and carrot. Add salt and stir for a minute.

Vazhaipoo Murungaikeerai poriyal

Usually i use only vazhaipoo for the poriyal but there was a little murungai keerai from our garden and i thought of adding it to the poriyal to enhance the flavour.

Ingredients:

Vazhaipoo - 1

Murungakeerai - 1/4 a bunch

Red chillies - 2

Mustard seeds - 1 tsp

Urad dhal - 1/2 tsp

Onion(Chopped) - 1/2 cup

curry leaves - 1 strand

water - 1/2 cup

Olive oil - 1 tsp

Salt - 1/2 tsp

Cooking Method:

Do the seasoning with mustard seeds and urad dhal by heating 1 tsp of olive oil in a kadai. Fry the chopped onions until it turns golden brown add red chillies , water,chopped vazhaipoo and murungaikeerai and stir fry. Finally add salt as the vazhaippo cooks faster without salt.

Vazhaipoo Kootu

Ingredients:
Moong dhal - 1 cup
vazhaipoo- 1
shallots / red onions- 1/2 cup
mustard seeds - 1/2 tsp
curry leaves - 2 strands
dried red chilli - 2
oil - 2 tsps
salt - 2 tsps

Cooking Method :
   Remove the stem from the banana flower and chop the rest. Pressure cook the moong dhal,chopped banana flower and chopped onions  by adding a cup of water in a medium flame until dhal is cooked well.
Do the seasoning with mustard seeds, saute the onions , add curry leaves and mix it with pressure cooked kootu.Add salt to taste and mix well.

Vazhaipoo Vadai

Procedure for making Vazhaipoo vadai is the same as that of Mutton Vadai i posted earlier , the only ingredient to be replaced is Vazhaipoo instead of mutton.

Vazhaipoo Vaaram (Banana Flower Week)

Surprisingly , vazhaipoos were available at a grocery store during our Birmingham visit . Though the imported ones are not as fresh as the newly picked ones available in India, itz worth buying. As i bought few of them i'm planning to make all vazhaipoo recipes this week.

Rasam

Recently we went to Lord Subramanya temple in london. They served tasty rasam as part of the meal. Couple of friends i met there has been asking how to make that style of rasam and i'm happy to post this recipe for them.

South Indian meal is not complete without rasam.Usually served after sambar. It's used for digestion as its main ingredients are cummin seeds, pepper corns and garlic.

Ingredients:

Tamarind extract(diluted) - 1 cup

Mustard seeds - 1/2 tsp

Urad dhal - 1/4 tsp

Asafoetida powder- 1 pinch

Cummin seeds - 1 tsp

Peppercorns - 1 tsp

Green chillies - 2

Ghee - 1 tsp

Turmeric powder - 1/4 tsp

Tomatoes - 2

Salt - 1/3 tsp

Garlic - 2 cloves (crushed)

Curry leaves - 2 strands

Chopped Coriander

Pre-Requsites:

Coarsely grind cummin seeds and peppercorns .

Making Rasam:

In a kadai heat 1 tsp of ghee and do the seasoning by adding urad dhal mustard seeds and asafoetida. Fry the chopped garlic and add the remaining ingredients except tomatoes and coriander. Finally chop the tomatoes and sqeeze with hands(should not grind as it would taste like tomato rasam) , add the ground cummin seeds and peppercorns boil for 10 mins. Garnish with coriander and the rasam is ready to serve.

Dual SIM phones

Working professionals tend to carry two mobile phones for personal and business related purposes. The dual SIM phones makes it easy to carry both the SIM on the same device. Initially only one SIM was allowed to be active at a time which makes the other SIM unusable. Though it helped to save some space it didn't serve the purpose. Recently some of the phone companies have introduced dual SIM phone with options of both to be active at the same time. Currently major phone companies are not supporting this facility but we can expect them to do it sooner as the demand for Dual SIM increases.

Happy Ganesh Chathurthi!

Wish u all a very Happy Ganesh Chathurthi!