Instant Soup and Instant Wheat Khichdi - Day 3, BM #10

Day 3 of Blogging Marathon, Today i m Posting dinner options using Ready-made/Instant Meal Mix. When i m doing this post, my hubby asked me a question, why you chose Readymeals, dont they have instructions already written on it!!! Nice Question, i chose this topic, to get to know the instant meal we got in the market and whether they really taste good? In this process, i tried a Roti Side-dish the other day, to be honest, it was  very very bad!!!! it has got a bad chemical taste, i cudnt stand it. So, whatever i post under this topic for the Marathon, i cooked(oops, mixed) and tasted myself, only when i m satisfied i post it, and never for the sake of Posting something under the title : Instant Meal, Trust me!!!!

Dinner, the last meal of the day should be light, so i have opted for a Simple Soup and a Ready-Made Wheat Khichdi.

Instant Soup : Soup in  a Cup

Ingredients

1 Sachet of Bachelor's Cup a Soup (Golden Vegetable Flavor)

200ml Hot Water

A Dash of Pepper 

Method

• Boil Water.
• Empty the Soup Sachet into a Mug/Cup
• First add one laddle of Water and Stir well, without any lumps
• Then add 3/4th of the water and Stir Briskly.

• Check for the Soup Consistency and decide whether to add or not the remaining water.
• Enjoy your Hot Cup!!!!!

I Liked the Soup and would love to have it anytime i feel famished and cannot eat something immediately!!!! Advantage of this Soup Packet, you can have it anywhere, office, home, travelling. all you need is a cup and Hot water!!!!

Instant Wheat Khichdi

Ingredients

1 Packet of MTR Diet Delight

Method

• Just immerse the Packet/Foil in boiling water for 10-15 minutes. 

• Cut open and Serve Hot with raita or some crisps.

Wheat Khichdi too tasted good. It was very light and easy on the stomach, Didnt have the taste of readymade meal. So, Whenever you are really bored/tired to cook some dinner, Don't hesitate to try this. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Vathakuzhambu Saadam/Mixed Rice and Ready Meal Mix Sambhar - Day 2, BM #10

Day 2 of Blogging Marathon, today i m posting Lunch ideas using Ready Mix. I have cooked 2 Food Options, first one is Kalandha Saadam or Mixed Rice using a Ready-made Vathakuzhambhu Thokku/Paste. Second one is Readymade Meal Mix - Sambar Mix.

Mixed Rice/Kalandha Saadam

Ingredients

2 tbsp of Vanthakuzhambu Thokku/Paste

2 Cups of Cooked Rice

1 tbsp Gingely Oil

1 tsp mustard seeds

2 Red Chillies (long ones)

2 Sprigs of Curry Leaves

2 tsp chana Dal

2 tbsp of Roasted Peanuts (Optional)

Method

• Heat oil in a Non-stick pan, Splutter mustard seeds.
• Add chana Dal and Chillies and Curry leaves.
• Once the dal is roasted, remove the tadka from stove and pour over the Rice

• Add vanthakuzambhu Thokku/Paste to Rice and mix well.
• Garnish with Roasted Peanuts and Serve Hot with Crisps or Potato Curry.

Readymade Meal Mix : Sambhar 

Ingredients

1 measure MTR Sambhar Meal Mix

6 Measure Water

1/2 Potato, Peeled and Cubed

1 small Tomato, chopped

1 small Onion, chopped

1 red Chillie, Long Variety

1 tsp gingely oil

1/2 tsp mustard seeds

1/4 tsp methi seeds

pinch of hing

Method

• Heat a oil in a Pan. Splutter mustard seeds, add methi seeds and chillie. 
• When methi seeds change color, add chopped onion and saute.
• Add Tomato and Saute for sometime. Next add the cubed Potatoes and add Water.
• When the water starts boiling and the potatoes are Half-Cooked, add Sambhar Meal Mix and Mix well.

• Let the mixture boil for 10 minutes.
• Put of the Stove and Serve hot with Rice or as a Condiment with Hot fluffy Idlies or Crispy Dosa's.

I Liked the Mixed Rice better than the ReadyMeal Mix- Sambar. The Sambar had a Mild Sweet taste. It tasted good with Thayir Saadam/Curd Rice. I might  prefer them  as a Condiment with my Breakfast than with Rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Togari Kaalu Bhaaji Palya - A Spicy Pigeon Peas And Amaranth Mash

TOGARI KAALU BHAAJI PALYA

Every season Togari kaalu ( Pigeon Peas ) never fails to bring with it the nostalgic memories of my childhood. As children we siblings plucked, peeled and munched on the togari kaalu as we monkeyed around in our garden.

I love to cook this kaalu in as many dishes as possible as long as the season lasts.

Here is a recipe of a simple dish known as Bhaaji Palya using Togari kaalu ( Pigeon Peas ) and Dantina soppu ( Amaranth).

INGREDIENTS

LENTIL

Togari kaalu ( Pigeon peas ) - 2 cups

Tur dal - 1/2 cup

Turmeric powder - 1/4 tsp

PREPARE by washing and pressure cooking the kaalu and dal together with turmeric powder adding 1 cup of water. Keep aside.

GREENS

Dantina soppu ( Amaranth ) - 1 bunch

PREPARE by washing and chopping the amaranth along with the tender stems and keep aside. Cook the chopped amaranth adding a pinch of salt in a heavy bottomed pan without adding water. Cover and cook on low flame so that the amaranth cooks in its own juice. Once it is cooked remove lid and cook on high flame so that the excess liquid evaporates. Use the back of a ladle and mash the cooked amaranth and keep aside.

SPICY CHILLY PASTE

Green chillies - 2

Garlic pearls - 2

Fresh ginger peeled and chopped - 2 tbsps

Coriander leaves chopped - 4 tbsps

Tamarind softened by soaking in very little warm water - one small marble size

PREPARE a paste by grinding all of these ingredients together and keep aside.

SEASONING

Salt - 1 1/2 tsps

Oil - 2 tbsps

Mustard seeds - 1 pinch

Cumin seeds - 1 pinch

Broken red chillies - 2

Asafoetida - 1 pinch

Finely chopped onions - 4 tbsps

Curry leaves - a few

METHOD

1. Heat the oil in a pan and add mustard seeds.

2. When the mustard seeds splutter add the cumin seeds, broken red chillies. curry leaves and asafoetida.

3. Reduce flame and add chopped onion and saute till it becomes transparent .

4. Add the ground chilly paste and saute till it gives out a very pleasant aroma.

5. Stir in the mashed amaranth.

6. Use the back of the ladle and gently mash the cooked dal and pigeon peas mixture. Only the dal should become mushy.The cooked pigeon peas can remain as they are. Add this mixture to the seasoned amaranth.

7. Add salt and cook till all the ingredients blend well. If the bhaaji is too dry add very little water to enable uniform blending of all the ingredients. The consistency of Bhaaji Palya should be in between the consistency of a dry curry and a thick gravy.

Switch off flame and enjoy the delicious Togarikaalu Bhaaji Palya with chapaties.