Instant Carrot Pickle

Eventhough Sun god is not often present here, i dont forget to make my pickles when its summer here..My DH love pickles, mostly his favourite goes for mango pickle or  lemon pickle...Sometimes i go for easy veggies pickles, my mind immediately goes for instant version, this time i prepared pickle with carrots, since my vegetable basket always have carrots..This carrot pickle is very quick and also tastes awesome with curd rice, sambar rice or along with lemon rice..Carrot pickle is one of the easiest and most economical pickles to make..With a bright beautiful orange colour, this pickle goes awesome even with rotis too..It can be eaten the same day its made, but they will stay prefect even for three or four days if they are kept in fridge..



1cup Carrots(cut as jullienes)
1tsp Chilly powder
1/4tsp Asafoetida powder
2tsp Mustard seeds+1/2tsp mustard seeds for tempering
2tsp Fenugreek seeds
2tbsp Lemon juice
2tsp Oil
Salt

Dry roast the mustard seeds, fenugreek seeds, asafoetida powder and grind as fine powder..heat oil, let splutters the mustard seeds, add immediately the carrot jullienes and saute in simmer until they get bit cooked, add immediately the red chilly powder, salt and grounded powder (as per need) and saute until the veggies gets well coated, take care not to over cook..Carrots should stay bit crunchy..finally add the lemon juice and put off the stove..

Enjoy with any sort of rice or rotis..

Quinoa & Mixed Dals Adai

I tried out recently this quinoa, mixed beans and mixed dal Adai for our dinner, this crispy adai tastes awesome with a beautiful golden brown colour tastes awesome when served with any sort of spicy chutney, this adai is definitely a protein packed dish also its one of the best and better way to sneak quinoa, most of us know very well about the nutritional value of this tiny grains and i started making delicious dishes from this grain only after starting this blog, yep i learned many new things through this blogsphere and quinoa is one among those..This adai batter doesnt need to ferment and can stay prefect for two to three days if this batter arranged in fridge...Sending to CWF-Quinoa guest hosted by Priya Mitharwal..



1cup Quinoa
1/2cup Channadal
1/2cup Toor dal
1/4cup Chickpeas/White channa
1/2cup Green moongdal
1/4cup Black eyed peas
1/2cup Urad dal
1/2cup Brown rice
4nos Dry red chillies
1tsp Fennel seeds
1tsp Ginger (grated)
Salt

Before a day soak the chickpeas, black eyed peas and green whole moong with enough water..Soak the quinoa, brown rice along with all dals for atleast 4 hours..grind the soaked dals, soaked chickpeas, blackeyed peas and whole moong along with quinoa and rice with dry red chillies & fennel seeds, grated ginger with enough water and salt as bit coarse paste...

Heat a nonstick pan...pour a ladle of this adai batter, drizzle the oil and cook on both sides until the adai get well cooked..Serve hot with spicy coconut chutney..

Parsley Coconut Chutney

Actually i prepared this chutney by accidently..Sunday i asked my hubby to get coriander leaves from the nearby chinese store, seems he picked some flat parsley leaves which ressembles quite like coriander leaves and i didnt noticed this..Yesterday we had some quinoa dosais for our dinner and i wanted to makes some spicy coriander chuntey as a side dish, but while washing the leaves i noticed that its parsley leaves and dont want to throw them away so i added them along with grated coconut,roasted gram,ginger,green chillies and prepared this chutney, which tastes awesome with crispy dosas, if u dont like the smell of raw parsley leaves, just stir fry them for few minutes before grinding..



1/4cup Parsley leaves
1/2cup Grated coconut
2nos Green chillies
2tbsp Roasted gram/Pottu kadalai
Salt
1/2tsp Grated ginger
1/2tsp Mustard seeds
few curry leaves
1/2tsp Urad dal
Oil

Grind the parsley leaves, grated coconut, green chillies,grated ginger, roasted gram with salt as bit coarse paste, transfer to a serving bowl, heat enough oil and splutter the mustard seed,urad dal, curry leaves..add this tadka to the chutney and serve immediately..

Microwave Mango & Coconut Peda

I cant say that am an expert in making pedas but i manage myself to prepare them whenever i have sudden guest or for any occasions with various variations and this time my choice went for mango and coconut peda, i prepared this pedas last weekend for an occasion which went over awesome at my friend's home, she planned her menu herself and asked me whether i can get some sweets for her, first i planned to make some gulab jamun and finally went to this pedas, coz of a tin of mango pulp and packet of dessicated coconut also coz of the ricotta cheese i bought recently, immediately i combined all these ingredients with sugar and milkpowder and prepared this cute looking pedas..Its was big hit at my friend's place and i was really happy when the whole plate vanished within few minutes..Also this pedas get ready in less than 10minutes, so u dont have any excuse to try out these beauties..




1cup Ricotta cheese(full fat)
1/2cup Dessicated coconut
1cup Sugar
1/4cup Tinned mango pulp
1cup Milk Powder(low fat)
Few almond flakes
1tbsp Butter+1tsp butter

Take a microwave bowl, add the ricotta cheese, sugar, milk powder,dessicated coconut, mango pulp,butter, stir them continously until the cheese gets well mixed, this may looks as creamy paste.. microwave in high temperature for 5 minutes cook this milk mixture, they may doubled their volume, stir them once and cook again for 4-5minutes (stir in between) until this mixture turn as bit hard..

Now transfer to a flat plate.keep aside and let them cool..once they get cooled shape them as pedas, arrange the almond flakes over them and serve.