Order Indian Food Online Biography
source link (google.com.pk)
Sindhi Kadhi is very delicious and nutritious. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and also can be served as a soup.
Recipe will serve 3.
Sindhi Kadhi (Vegetable in Gram Flour Gravy)Ingredients:
1/2 cup gram flour (besan)
3 tablespoons oil
1/2 teaspoon fenugreek seeds (mathi)
1/2 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
3 whole red peppers
Approx. 10 curry leaves
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder adjust to taste
1 tablespoon grated ginger
Approx. 3 tablespoons tamarind pulp (imli)
1-1/2 teaspoon salt
2 cups of mixed vegetables (I am using 8 okras slit into 2 vertically, 1/4 cup carrots sliced in rounds, 1 small potato cubed, 1/4 cup cut green beans about 1 inch longs)
Also need 1 tablespoon oil for stir-fry okra
5 cups of water
Method
Wash and dry the okra. Remove the top of the okra and stir-fry in 1 tablespoon of oil over medium high heat until they are tender. Set aside.
Heat the oil in a sauce pan over medium high heat, add fenugreek seed, and cumin seeds, as seeds crack add asafetida, red pepper, ginger, and curry leaves stir for few seconds.
Reduce the heat to medium and add besan. Roast the besan stirring continually till the besan has become golden brown and aromatic (about 4-5 minutes).
Add about 4 cups of water slowly, stirring continuously to avoid forming lumps.
Add turmeric, salt, potatoes, green beans and carrots.
After Kadhi comes to boil, lower the heat to low medium and cover the pan and let it simmer for about 8-10 minutes, until vegetables are tender. If needed add more water, this should be running consistency but not watery.
Add okra and tamarind pulp to Kadhi, after kadhi comes to boil, let it simmer for another 6-7minutes over medium low heat.
Serve hot. Sindhi kadhi taste great with rice or serve as a soup.
Sindhi Kadhi is very delicious and nutritious. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and also can be served as a soup.
Recipe will serve 3.
Sindhi Kadhi (Vegetable in Gram Flour Gravy)Ingredients:
1/2 cup gram flour (besan)
3 tablespoons oil
1/2 teaspoon fenugreek seeds (mathi)
1/2 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
3 whole red peppers
Approx. 10 curry leaves
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder adjust to taste
1 tablespoon grated ginger
Approx. 3 tablespoons tamarind pulp (imli)
1-1/2 teaspoon salt
2 cups of mixed vegetables (I am using 8 okras slit into 2 vertically, 1/4 cup carrots sliced in rounds, 1 small potato cubed, 1/4 cup cut green beans about 1 inch longs)
Also need 1 tablespoon oil for stir-fry okra
5 cups of water
Method
Wash and dry the okra. Remove the top of the okra and stir-fry in 1 tablespoon of oil over medium high heat until they are tender. Set aside.
Heat the oil in a sauce pan over medium high heat, add fenugreek seed, and cumin seeds, as seeds crack add asafetida, red pepper, ginger, and curry leaves stir for few seconds.
Reduce the heat to medium and add besan. Roast the besan stirring continually till the besan has become golden brown and aromatic (about 4-5 minutes).
Add about 4 cups of water slowly, stirring continuously to avoid forming lumps.
Add turmeric, salt, potatoes, green beans and carrots.
After Kadhi comes to boil, lower the heat to low medium and cover the pan and let it simmer for about 8-10 minutes, until vegetables are tender. If needed add more water, this should be running consistency but not watery.
Add okra and tamarind pulp to Kadhi, after kadhi comes to boil, let it simmer for another 6-7minutes over medium low heat.
Serve hot. Sindhi kadhi taste great with rice or serve as a soup.There’s nothing like a fresh salad. They are healthy and contrary to popular belief they can be quite filling and extremely satisfying! Spinach Couscous Salad is made with fresh spinach, arugula, couscous, sliced red grapes, cheese crumbles, pecans and my special house-dressing!
Serve 2.
Spinach Couscous Salad Recipe by ManjulaIngredients:
1/2 cup couscous
1 tablespoon oil
1/4 teaspoon salt
2 cups spinach, steamed removed and roughly chopped
2 cups arugula roughly chopped
1/4 cup pecans roasted and roughly chopped
1/2 cup seedless red grapes cut in half
1/2 cup pear cut into bite size pieces
3 tablespoons feta cheese crumbled
2/3 cup water
Dressing
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons sugar
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon mustard (rai) powder
1 teaspoon ginger juice*
Preparation
For dressing: add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or zester, and squeeze the juice with fingers.
Boil the water in a saucepan over medium high heat with oil and salt. Add couscous mix it, cover the pan and turn off the heat. Couscous should be ready in about 5-6 minutes, fluff couscous with a fork. Set aside.
Toss spinach, arugula, couscous, pecans, and grapes together pour the dressing over and toss, sprinkle the feta cheese.
This is a delicious and refreshing spinach and tomato salad. Adding walnuts and ginger dressing provides a creamy and tangy flavor.
This recipe will serve 4.
Spinach Salad RecipeIngredients:
About 4 cups chopped spinach
2 tomatoes
1 apple
1/4 cup feta cheese (optional)
Dressing:
1/4 cup walnuts
2 tablespoons olive oil
2 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 tablespoon ginger juice
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
About 2 tablespoons water adjust as needed
Method:
Wash the spinach and pat dry and chop them coarsely. Keep aside.
Cut the tomatoes in halves and remove the seeds, cut them in about half inch pieces.
Next peel and cut the apples in small pieces.
In a salad bowl toss the spinach, tomatoes and apples together. Keep aside.
Dressing:
Shred about 1 inch piece of ginger on fine side of shredder. Squeeze the shredded ginger between your fingers to make ginger juice.
Next blend all the dressing ingredients together. Add the water as needed otherwise dressing will be too thick.
Pour the dressing over salad, and sprinkle with feta cheese. Enjoy!
Suggested Variations:
Tomatoes can be replaced with strawberries.
Walnuts can be replaced with roasted peanuts
Recipe will serve 3.
Sindhi Kadhi (Vegetable in Gram Flour Gravy)Ingredients:
1/2 cup gram flour (besan)
3 tablespoons oil
1/2 teaspoon fenugreek seeds (mathi)
1/2 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
3 whole red peppers
Approx. 10 curry leaves
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder adjust to taste
1 tablespoon grated ginger
Approx. 3 tablespoons tamarind pulp (imli)
1-1/2 teaspoon salt
2 cups of mixed vegetables (I am using 8 okras slit into 2 vertically, 1/4 cup carrots sliced in rounds, 1 small potato cubed, 1/4 cup cut green beans about 1 inch longs)
Also need 1 tablespoon oil for stir-fry okra
5 cups of water
Method
Wash and dry the okra. Remove the top of the okra and stir-fry in 1 tablespoon of oil over medium high heat until they are tender. Set aside.
Heat the oil in a sauce pan over medium high heat, add fenugreek seed, and cumin seeds, as seeds crack add asafetida, red pepper, ginger, and curry leaves stir for few seconds.
Reduce the heat to medium and add besan. Roast the besan stirring continually till the besan has become golden brown and aromatic (about 4-5 minutes).
Add about 4 cups of water slowly, stirring continuously to avoid forming lumps.
Add turmeric, salt, potatoes, green beans and carrots.
After Kadhi comes to boil, lower the heat to low medium and cover the pan and let it simmer for about 8-10 minutes, until vegetables are tender. If needed add more water, this should be running consistency but not watery.
Add okra and tamarind pulp to Kadhi, after kadhi comes to boil, let it simmer for another 6-7minutes over medium low heat.
Serve hot. Sindhi kadhi taste great with rice or serve as a soup.
Sindhi Kadhi is very delicious and nutritious. This tangy Kadhi is made with roasted besan, (gram flour) and mix of vegetables. Traditionally it is served with rice and also can be served as a soup.
Recipe will serve 3.
Sindhi Kadhi (Vegetable in Gram Flour Gravy)Ingredients:
1/2 cup gram flour (besan)
3 tablespoons oil
1/2 teaspoon fenugreek seeds (mathi)
1/2 teaspoon cumin seeds (jeera)
1/8 teaspoon asafetida (hing)
3 whole red peppers
Approx. 10 curry leaves
1/2 teaspoon turmeric (haldi)
1/2 teaspoon red chili powder adjust to taste
1 tablespoon grated ginger
Approx. 3 tablespoons tamarind pulp (imli)
1-1/2 teaspoon salt
2 cups of mixed vegetables (I am using 8 okras slit into 2 vertically, 1/4 cup carrots sliced in rounds, 1 small potato cubed, 1/4 cup cut green beans about 1 inch longs)
Also need 1 tablespoon oil for stir-fry okra
5 cups of water
Method
Wash and dry the okra. Remove the top of the okra and stir-fry in 1 tablespoon of oil over medium high heat until they are tender. Set aside.
Heat the oil in a sauce pan over medium high heat, add fenugreek seed, and cumin seeds, as seeds crack add asafetida, red pepper, ginger, and curry leaves stir for few seconds.
Reduce the heat to medium and add besan. Roast the besan stirring continually till the besan has become golden brown and aromatic (about 4-5 minutes).
Add about 4 cups of water slowly, stirring continuously to avoid forming lumps.
Add turmeric, salt, potatoes, green beans and carrots.
After Kadhi comes to boil, lower the heat to low medium and cover the pan and let it simmer for about 8-10 minutes, until vegetables are tender. If needed add more water, this should be running consistency but not watery.
Add okra and tamarind pulp to Kadhi, after kadhi comes to boil, let it simmer for another 6-7minutes over medium low heat.
Serve hot. Sindhi kadhi taste great with rice or serve as a soup.There’s nothing like a fresh salad. They are healthy and contrary to popular belief they can be quite filling and extremely satisfying! Spinach Couscous Salad is made with fresh spinach, arugula, couscous, sliced red grapes, cheese crumbles, pecans and my special house-dressing!
Serve 2.
Spinach Couscous Salad Recipe by ManjulaIngredients:
1/2 cup couscous
1 tablespoon oil
1/4 teaspoon salt
2 cups spinach, steamed removed and roughly chopped
2 cups arugula roughly chopped
1/4 cup pecans roasted and roughly chopped
1/2 cup seedless red grapes cut in half
1/2 cup pear cut into bite size pieces
3 tablespoons feta cheese crumbled
2/3 cup water
Dressing
2 tablespoons balsamic vinegar
2 tablespoons olive oil
2 teaspoons sugar
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon mustard (rai) powder
1 teaspoon ginger juice*
Preparation
For dressing: add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or zester, and squeeze the juice with fingers.
Boil the water in a saucepan over medium high heat with oil and salt. Add couscous mix it, cover the pan and turn off the heat. Couscous should be ready in about 5-6 minutes, fluff couscous with a fork. Set aside.
Toss spinach, arugula, couscous, pecans, and grapes together pour the dressing over and toss, sprinkle the feta cheese.
This is a delicious and refreshing spinach and tomato salad. Adding walnuts and ginger dressing provides a creamy and tangy flavor.
This recipe will serve 4.
Spinach Salad RecipeIngredients:
About 4 cups chopped spinach
2 tomatoes
1 apple
1/4 cup feta cheese (optional)
Dressing:
1/4 cup walnuts
2 tablespoons olive oil
2 tablespoon balsamic vinegar
1 tablespoon lemon juice
1 tablespoon ginger juice
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
About 2 tablespoons water adjust as needed
Method:
Wash the spinach and pat dry and chop them coarsely. Keep aside.
Cut the tomatoes in halves and remove the seeds, cut them in about half inch pieces.
Next peel and cut the apples in small pieces.
In a salad bowl toss the spinach, tomatoes and apples together. Keep aside.
Dressing:
Shred about 1 inch piece of ginger on fine side of shredder. Squeeze the shredded ginger between your fingers to make ginger juice.
Next blend all the dressing ingredients together. Add the water as needed otherwise dressing will be too thick.
Pour the dressing over salad, and sprinkle with feta cheese. Enjoy!
Suggested Variations:
Tomatoes can be replaced with strawberries.
Walnuts can be replaced with roasted peanuts
Order Indian Food Online Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Order Indian Food Online Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Order Indian Food Online Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Order Indian Food Online Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Order Indian Food Online Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Order Indian Food Online Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Order Indian Food Online Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Order Indian Food Online Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Order Indian Food Online Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
Order Indian Food Online Indian Food Recipes Images Thali Menu Photography Calorie Chart Items Pictures Photos
No comments:
Post a Comment