Chayote Pepper Sambhar

Need something mildly spicy but as dal?? u have to look at this dal with chayote squash...this sambhar need just crushed peppercorns to make this dal spicy..quite a healthy dal suits very much better to kids..u can prepare this sambhar with any sort of vegetables, but chayote and eggplants suits too good for this dal, also i used coconut milk n cumin seed powder to give more flavour n tastiness to this dal... This delicious chayote pepper sambhar goes to Think Spice-Think Pepper guest hosted by Divya , event started by Sunitha..on the way to My Legume Love Affair-Ninth Helping guest hosted by Laurie of Mediterranean Cooking in Alaska, event started by Susan...

1cup Chayote (chopped as small pieces)
1/2cup Cooked dal /Yellow pigeon peas
1no Onion (chopped)
1no Tomato (chopped)
1cup Coconut milk
1tsp Cumin seed powder
1tsp Lemon juice
1tsp Fresh pepper powder
2tbsp Coriander leaves
1tsp Mustard seeds+urad dal
1/4tsp Asafoetida powder
2nos Dry Red chillies
Oil
Salt

Heat enough oil n add mustard seeds, urad dal, dry red chillies n asafoetida powder, stir fry until they get fried, add the chopped onion pieces, chopped tomato pieces and saute until they get transculent n mushy, add now the chayote pieces n salt, stir them until the chayote pieces get bit cooked, now add the cooked dal, coconut milk, cumin seed powder..bring them to boil, check for salt..keep in simmer for few minutes, finally add the pepper powder, lemon juice as well as coriander leaves, give a stir n put off the stove...

Serve hot with hot steaming rice n papads!!!!

Curried Eggplant Rice - T&T from Tasty Palettes

When i saw this curried eggplant rice recipe in Suganya's Tastypalettes, i really want to give a trial to this delicious rice, as its quite simple n easy to prepare...we love these sorts of easy rice dishes and Suganya's curried eggplant rice tempted me a lot...We like it much and i followed everything as same as Suganya did and finally i just added few grated coconut to this dish..its ressemble very much as vangi bhath slightly..Thanks a lot Suganya for sharing this easy eggplant rice dish..this rice dish suits prefectly for lunch box menu too,with simple papads n chips they tastes divine n am damn sure kids will love for the sure..U can find this recipe here...This is my second entry for Tried & Tasted - Tasty Palettes guest hosted by Sweatha of Curry leaf, event started by Zlamushka...

1cup Rice (cooked)
1cup Eggplant (chopped lengthwise)
1no Onion (chopped)
1/2tsp Mustard seeds
1tbsp Channa dal
1/4tsp Turmeric powder
1tbsp Urad dal
2tsp Curry poder
2nos Green chillies
3nos Curry leaves
3tbsp Grated coconut
Salt
Oil

Heat oil n let the mustard seeds splutters, add the channa dal, urad dal n green chillies, once they get fried add the curry leavers, chopped onion n turmeric powder..add the eggplant pieces, curry powder and salt to the transculent onion, saute until the eggplants get cooked n mixed well with spices...mix the cooked rice n grated coconut..toss gently..

Serve hot with any side dishes!!!

Spinach N Dal Soup - Say Green

Spinach is a rich source of iron..A good many green vegetables contain less than 1 mg of iron for an equivalent serving. Hence spinach does contain a relatively high level of iron for a vegetable..There are three basic varieties of spinach: Savory Spinach, which is dark green in color and has curly leaves. It is sold in bunches and is commonly referred to as Bloomsdale. Flat or Smooth Leaf Spinach, has as the name suggests flat, broad and smooth textured leaves. These leaves are easier to clean than savory spinach. It is generally canned or frozen and is commonly used in processed foods. Semi-Savory Spinach has a similar texture to that of savory, however, it is easier to clean. Spinach are low in saturated fat, and very low in cholesterol. It is also a good source of niacin and zinc, and a very good source of dietary fiber, protein, vitamin A, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper and manganese...Spinach may be boiled, or steamed and may be combined with other foods or eaten on its own. Creamed spinach and lasagna are popular dishes that use sources of spinach. I prepared this dal soup with spinach n moongdal , they will ressemble slightly as we do for paruppu kadaiyal..its such a healthy dish everyone at home loved it..

2cups Spinach (chopped)
1/4cup Split moongdal
1no Onion (chopped)
1no Tomato (chopped)
3nos Garlic cloves(crushed)
1/2tsp Pepper powder
1/2tsp Cumin seed powder
1/2tsp Nutmeg powder
2tsp Butter
Few Cumin Seeds
2tbsp Cream (low fat) r1/4cup Milk

Heat two cups of water n add the washed moongdal with chopped onion pieces, chopped tomato pieces n crushed garlic cloves together, once they get cooked add the chopped spinach leaves..cook everything together for a while..add finally pepper powder, cumin seed powder, nutmeg powder n cream, bring them to boil n put off the stove.... Blend everything with a hand blender, if u need the soup watery, can add enough water as per ur need..

Heat the butter, add few cumin seeds n let them splutters, add immediately to the soup n serve hot with toasted bread!!!!

Coconut Peanut Podi/Powder

Every home have their own traditional powders to make their curries, gravies etc..Some powders r really handy while we were tired n exhausted..this coconut n peanut podi is one among them, learned from one of my friend, this coconut peanut podi goes awesome with hot steaming rice, i love to have this with rice often, i wont even drizzle ghee r oil while mixing this delicious powder...u can keep this coconut peanut podi for a month in an air tightened box, they will serve as even as Idli podi whenever u r out of stock of ur usual idli podis...even i springle this podi while preparing dosais to make them as podi dosais, also while making curries this podi will give more aromas..A perfect podi goes awesome as side dish, also as paruppu podi  for making curries...

1/4cup Urad dal
1/4cup Channa dal
1/2cup Peanuts
3/4cup Grated Coconut
5nos Red Dry chillies
1/2tsp Asafoetida powder
Salt

Dry roast dry chillies, followed by urad dal n channa dal, meanwhile roast the peanuts in microwave in high for 2 minutes, mostly they will be prefectly roasted, if not microwave again for one more minute, remove the skin...keep aside the dry roasted dals, peanuts n chillies, now dry roast the grated coconut for few minutes, finally dry roast the asafoetida powder..

Mix everything together n let them cool.. grind as bit coarse powder with enough salt...Transfer immediately to air tightened box...

Tasty Coconut Peanut Podi!!!