CARROT AND ROASTED PEANUT RAITHA

Though I've tried a variety of raitha recipes, something with peanuts was little unusual and that intrigued me. I ended up preparing it the very next day for bisi bela bath and trust me it was simply superb and heavenly for this summer heat. It tastes too good that it could be eaten without any roti or rice preparation. 

A little information about peanuts wouldn't hurt. Despite their name, peanuts are not actually nuts, they are legumes. Peanuts contain mono unsaturated and polyunsaturated fats that keep the heart healthy. Peanuts are an extremely high source of plant protein. Peanuts contain high concentrations of the antioxidant polyphenols, primarily a compound called p-coumaric acid and oleic acid, that not only protect the heart but inhibit the growth of free radicals, keeping infection at bay.  Peanuts provide our body with essential vitamins, that also help in regulating metabolism, converting fat and carbohydrates into energy, and facilitating bone and tissue formation. A good source of folate, peanuts reduce the incidence of birth defects, and anemia related conditions. The number of peanuts health benefits match the number of ways it can be consumed.

Here's the recipe to yummy and healthy peanut and carrot raitha. 

INGREDIENTS

Carrot (grated) - 1

Peanuts - a handful

Curd/ Yoghurt - 2 cups

Mustard - 1/2 tsp

Cumin seeds/ Jeera- 1/2 tsp

Curry leaves- 4-5

Salt 

Oil - 1 tsp

METHOD

Mix the grated carrots, curd and keep it aside. In a pan, add the peanuts and toss for about 3-4 mins in medium heat without oil. In case you're using roasted peanuts then this step can be skipped. Add the roasted peanuts and required salt to the curd mixture and give it a good mix. In a small pan heat oil and add mustard and cumin. Once they crackle add the curry leaves, switch off the heat. Pour this over the curd mixture. Roasted peanut carrot raitha is ready to be served. Tastes good when chilled.  

YUMMY MASALA CASHEWS

We all love this crunchy nut, don't we? This delicately sweet yet crunchy and delicious cashew nut is packed with energy, antioxidants, minerals and vitamins that are essential for robust health. Here are a few health benefits of these super nuts : 

• Cashews have a lower fat content when compared to most other nuts
• They contain soluble dietary fibre 
• Contains magnesium and copper that help to strengthen bones and are good for blood flow.
• Cashews (100 gms) have almost 7 mg of iron while beetroot has only 0.8 mg.
• Cashews keep our arteries flexible, prevent plaque build up.
• Promotes bone health and traditionally used to prevent night cramps.

Source
www.whfoods.com
Rujuta Diwekar ( https://www.facebook.com/permalink.php?id=51805188423&story..)

Coming to the recipe. Its a quick evening snack and can be made in a jiffy! I have used chili powder, the same can be prepared using pepper powder too, if you prefer. 

INGREDIENTS

Whole Cashews - 20-30

Chili pwd - 1 tsp

Salt

Ghee for frying

METHOD

Heat ghee in a kadai and when hot drop the cashews. Fry until golden brown in medium flame. Before letting it to cool add the chili pwd and salt and give it a good mix. Let it cool for a few minutes and enjoy your masala cashews with hot tea. 

EASY RASAM

This rasam can be made in no time and tastes really good. Try this out when you crave for a good rasam but have only five minutes to spare. It will also be of help for starters as its very simple to make and you cannot go wrong. This also comes in handy when you're unable to prepare fresh spice powders. In fact this recipe was born as a result of power cut. I usually grind whole black pepper, cumin, coriander and garlic (coarsely) every time I prepare rasam which gives it a nice aroma and taste. Since I don't use any ready made powders for rasam or sambhar I came up with this idea. Nevertheless this also tastes good.

 INGREDIENTS

Tomato (chopped) - 1 small size

Tamarind juice* - 1 cup

Coriander powder - 1 tsp

Black pepper powder - 1 tsp 

Cumin powder/Jeera powder - 1/2 tsp 

Sambhar powder - 1/2 tsp

Turmeric powder - a pinch

Salt

Coriander leaves for garnish

For tempering

Ghee - 1 tsp 

Mustard seeds - 1/2 tsp

Cumin seeds/ jeera - 1/4 tsp

Garlic pods - 4

Curry leaves - 5

Karuvadagam* - a tiny piece

METHOD

In a bowl or vessel, add the chopped tomatoes, tamarind juice and all the masala powders. Add about 11/2 cups of water or according to your taste and add the required amount of salt. Keep this aside. Heat a kadai and add ghee, mustard seeds, cumin seeds, garlic pods, curry leaves and the karuvadagam in the same order. Once the seeds crackle and the garlic turns light brown pour the tamarind juice mixture to this and let it boil. Switch off the heat after the first boil. Let it set and transfer it to a vessel. Garnish it with coriander leaves. Simple rasam is ready to serve hot.

STEP BY STEP PICTURE

Add all the masala powders to the chopped tomato and tamarind juice. Add required salt and water.

 Crackle mustard, cumin, garlic pods, curry leaves and karuvadagam in a tsp of ghee and pour the above mixture. Let it boil.

Transfer it to a vessel and garnish with coriander leaves. 

NOTE

*Tamarind juice to be made with a small ball of tamarind in hot water

*Karuvadagam is a combination of small onion, garlic, fenugreek seeds, mustard seeds, cumin seeds and  split black gram. Combined and sun dried for days in a particular way and stored. This is used for  tempering.

 Adding karuvadagam is optional.

TOMATO AND SPROUT SALAD

I was looking to make a salad and the only ingredient I had was tomato and luckily found some sprouted green gram too! So the chef in me said why not put them together with a dash of olive oil and a pinch of pepper and salt. Here's the recipe to my tomato and sprout salad with a twist ;)

INGREDIENTS

To make a small bowl of salad for one person

Tomato - 1 (cut into 1 inch pieces)
Sprouted green gram - a handful
Rusk - 2
Olive oil - 1 tbsp
Lemon juice - 2 drops
Salt and Pepper as per taste
Chopped coriander leaves for garnish if you prefer

METHOD

Add the chopped tomato pieces and sprouted green gram to a bowl. The twist in this salad recipe is adding sweet rusk. Yes, rusk!! Break the rusk into 2 inch pieces. I've used sweet rusk here but it can be tried with any kind of rusk. Flavoured rusk may change the taste of the salad so refrain from using that unless you like it. Add the rusk pieces to the tomatoes and sprouts along with a tbsp of olive oil. Give it a good mix. Add 2 drops of lemon juice and the required salt and pepper. I've used white pepper for this salad. Garnish with chopped coriander leaves. The crunchiness of sprouted green gram and the sweetness of rusk mixed in the juice of tomato and olive oil makes it tasty. Try this simple and healthy salad and you're sure to love it.

MACARONI - MY WAY

This is how I prepare macaroni and trust me this is simply yummy. I always add garlic for the flavour if you don't prefer garlic then it can be made without it.

 INGREDIENTS

Boiled macaroni - 1 cup

Milk- 1 cup

Onions - 1 tbsp (sliced)

Garlic- 2 pods (mashed)

Flour-1 tbsp

Fresh cream- 1tbsp

Cheese (grated)- 1/2 cup

Olive oil- 1tbsp

Salt and pepper as per taste

METHOD

Mix the flour in cold milk and keep aside. It is necessary that the milk be cold to avoid lumps.

Sauté the sliced onions and garlic in olive oil till golden brown. 

Add the boiled macaroni to it, followed by the milk and flour mixture.
Add the fresh cream.

Add required salt and pepper. Mix for a minute or two and finish it off with grated cheese.
Use your favourite herb to season it.

Note
*add some salt while boiling the macaroni
*fresh or dry parsley can be used as seasoning

2 MINUTE EGG-LESS MOIST CHOCOLATE CAKE

As the title suggests, it's an egg-less cake made in 2 mins!! When ever I'm tempted to have a nice, moist chocolate cake, this recipe comes in handy. It can be made in no time and tastes yummy. This recipe gives about 2-3 pieces just enough to satisfy your temptation without making you feel guilty of having a whole cake. This recipe is also of great help when you want to make a quick dessert at home.

INGREDIENTS

All purpose flour- 4 tbsp

Cocoa pwd- 1 tbsp

Nutella- 1 tsp

Melted butter- 2 tbsp

METHOD

To a microwave safe bowl/dish add all purpose flour, cocoa pwd, nutella and melted butter. Mix well and keep on high temperature for about 2 minutes (or a minute, depending upon your oven temperature) and Voila! The moist chocolate cake is ready!