Green Pepper Tomatillo Pachadi/Chutney

Hmm...Slow sunday morning...had time to experiment a little :-). Opened up my fridge to see what I had...green pepper and tomatillo? OK...I need to come up with a recipe out of this to eat along with dosa. I started to cut and cube the green peppers and tomatillo but still was thinking what to make out of it. Anyways, we always eat chuney/pachad with dosa's. So came up with this wonderful spicy finger-licking recipe. If you want to eat with dosa call it chutney and with rice call it pachadi.... :-))

Ingredients:

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1 medium Green pepper cubed (seeds removed)

1 small onion sliced

2 medium Tomatillo cubed

2 Green chilies chopped

2 pods Garlic

1 handful of Mint leaves and Cilantro

½ tsp Cumin seeds

¼ tsp Asafetida

a small piece of tamarind (optional)

Salt to taste

2 tsp oil

½ tsp Mustard seeds

Method:

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1. In a pan add ½ tsp oil, add cumin seeds, green chilies, onion, garlic and asafetida and fry until golden brown.

2. Add chopped Tomatillo and salt, cook it until it gets soft and the liquid is absorbed.

3. Add the mint leaves, cilantro and tamarind and stir for min. cool it.

4. Grind it in a mixer and keep aside in a bowl.

5. In another pan add rest of the oil, when it is hot add mustard seeds and when they sputter. Off the flame and mix this seasoning into the pachadi.

6. Serve this with dosa/steamed rice.

Broccoli Thoran

Broccoli (from an Italian plural of broccoli, referring to “the flowering top of a cabbage”) is a plant of the mustard/cabbage family.

Broccoli is high in vitamins C, K, and A, as well as dietary fiber; it also contains multiple nutrients with potent anti-cancer properties.

A high intake of broccoli has been found to reduce the risk of aggressive prostate cancer. Broccoli consumption has also been shown to be beneficial in the prevention of heart disease.

I started eating this wonderful vegetable only after I became pregnant. I enjoy it eating as a stir-fry or this thoran recipe which I had at a friends place, because I always feel that u need to feel good when u eat anything otherwise it would not reach your body.

Ingredients:

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1 medium Broccoli shredded finely

1 medium Onion

4 Green chilies

1 spring Curry leaves

½ inch Ginger grated/chopped finely

Salt to taste

½ tsp Turmeric powder

½ cup dry shredded Coconut (you can use freshly grated)

1 tsp Oil

1 tsp Mustard seeds

Method:

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1. Mix all the ingredients except oil and mustard seeds and keep it aside.

2. In a heavy bottomed pan add oil, once it is hot add mustard seeds, when they start to sputter add the mixed ingredients, mix well.

3. Cover and cook on medium low flame for about 5-6 mins/ until ¾th cooked.

4. Open the lid and stir well on medium flame so that the rest of the water is evaporated.

5. Serve hot with rice and curry as a side.

Crunchy Orange Muffin Cookies

Today I wanted to try my new mini muffin pan with some muffins…but I really didn’t want to bake any muffins either. Does that sound crazy….I am a bit in experimenting my kitchen. So came up with recipe where I can taste baked ingredients both as a muffin and as a cookie.

May be the idea sounds crazy but the result was way good.

(Note: you can store the batter for about a week in the fridge and use it as and when u want. These cookies/muffins stay fresh for about a week or more)

Ingredients:

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1 cup All-purpose flour

2 cups sliced Almonds, finely chopped

7 tbps butter, melted

1/3 cup of Orange juice (preferably freshly squeezed)

1 ¼ cup Sugar

Method:

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1. Mix all the ingredients and refrigerate this batter this for about 1 hour.

2. Preheat oven to 375F. 

3. Pour this batter in mini muffin pan and bake it for about 15-20 mins or until it turns golden brown.

4. It is crunchy on the outside and soft in the inside.

5. Enjoy the double taste of a muffin and a cookie in one recipe.