Foodie Workz

Hi Friends, I am back after this wonderful break from the monotony and decided to do something quick for my lunch while I was jet lagged.  I found some carrots lying in my refrigerator and cooked up this rice dish. It was such a wonderful coincidence as the Healthy Lunch Box Ideas with the Carrot theme was going on as well.  This also put me back on track of food blogging which I probably would have procrastinated for another month.   It is no wonder this recipe goes to Healthy Lunchbox Ideas (HLI) event with CARROTS as the theme at  Sizzling Tastebuds . 3/4 cup sona masoori rice 2 medium size carrots 1 small potato peeled and cut into small pieces handful of frozen peas 1 medium size onion chopped fine 1.5 tbsp ground roasted peanuts 1" long cinnamon stick 3 cloves 5 tsp oil salt to taste Spice Powder 1 tsp Coriander seeds 1/2 tsp Cumin seeds 1 long red chilli 3 tsp grated coconut Roast the spice powder ingredients in little oil....

My dear friends, it has been a crazy time here at my end as I am getting ready to go on a long summer vacation. Between, all the shopping and packing, I decided I am not going to worry too much about posting any recipes....all this has not given me much time to sit down and draft the recipes and take any clicks. Moreover, I got this Ipad as a delayed mother's day gift....Soon I discovered that I was unable to scroll down all the recipe posts of the blogs that I follow and was also unable to scroll the post content while I am editing or creating a new post in my inbox....there was no delete key only backspace:-(  I could not upload a picture and the browser did not support the compose mode. This lovely gift was not helping me and I had to resort to my old laptop which was not becoming available to me, thanks to my daughters who claim control of it. With all these hiccups around me, I just got tired of blogging recently. I do have a couple of recent drafts without pictures and ...

1 cup steel cut oats 1/2 of an onion chopped fine 1 medium carrot 1/3 cup each of frozen beans and frozen peas 1-2 green chilies chopped small piece of ginger grated 1/2 tsp mustard seeds 1 tsp urad dal few curry leaves Heat up a spoon of oil or ghee and roast the oats till it changes color and you begin to get a nice aroma.  Keep it aside. Heat up a table spoon of oil and splutter the mustard seeds followed by urad dal.  Add the chilies and ginger and stir for 1/2 a minute.  Follow it with onions and saute it on high for a minute. Add the beans and add the carrot and peas after a minute.  Add salt just enough for the vegetables and cook covered on low to medium heat for 3 minutes.  In the meanwhile heat up about 2 cups of water and add it to the vegetables. Once it begins to bubble, add the oats and the needed salt and let it come to a nice boil.  Cover the pan with a lid and cook the oats on low heat.  It took about 20 minutes for ...

Of late, I have been trying to incorporate avocados in my food just because it is high in mono unsaturated fats which are believed to reduce cholesterol. Other than that, it is also a good source of Vitamin E and Vitamin C. While looking on the net about this, I also discovered that they are an excellent remedy for dry skin. A 1/4 cup each of avocado puree and sour cream makes a good face mask. Got to try it in winter!! Having used quite a few times in salads, I decided to use it in smoothies....this is what I made with them.... 1 big ripe mango 1 small ripe avocado 1 cup of milk 1/4 cup buttermilk sugar optional Blend all the above ingredients and serve it chill.....so delicious and yummy without any sugar. I generally do not add any extra sweetener and like to drink it as it is. The mangoes lend enough sweetness to the drink. I do not remember the kind of mango that I bought, however it was very fibrous but juicy and sweet. 3 oz of blueberries 1/2 a ripe banana 12-15 oz mi...

1 cup sprouted moth beans 1 medium potato boiled, peeled and coarsely mashed 1/2 cup of chopped frozen beans 1 medium carrot peeled and grated 1 tsp each of coriander and cumin powder 1/2 tsp garam masala powder 1/4 tsp chili powder salt to taste few sprigs of coriander leaves Cook the sprouts using very little water in the pressure cooker for 10 minutes if using the steam method or for two whistles.  Once the pressure is gone, remove and let it cool down.  Boil the potato as well along with the sprouts.  Peel and mash it up once it cools down and keep this aside. Take oil in a pan.  As soon as it becomes hot enough add the chopped beans first and saute it for a couple of minutes with a bit of salt.  Follow it with the grated carrot and cook covered on low heat for five minutes.  Once you are able to chop it up with the spatula, add the cooled sprouted moth to the vegetables.  Drain off  excess water if any before adding.  Add th...

As mentioned in my other MAITRI post, I made these onion fritters and it came out really good....it was all gone in a few minutes!!! 1/2 cup besan/gramflour 1/4 cup corn flour 1 medium onion chopped into thin 1 inch slices 3/4 tsp chili powder 1/2 tsp salt pinch of baking soda, turmeric, hing and orange food colour water for the batter oil for frying Transfer the chopped onions into a bowl, add 1/4 tsp salt and set it aside.  I did this step in the beginning thinking I will do the crispy pakoda which uses almost no water.  Later I changed my mind to do the soft pakoda variety(which is liked by all of us at home).  So,  I added all the dry ingredients in a different bowl.  To this I added 1/2 cup water and made into a thick batter.  As the onions let out some water because of the addition of salt, I added 2 tablespoon of rice flour.  I then combined this with the batter and fried them in hot oil till golden and crispy. Drop the onions into ...

This recipe goes towards MAITRI, a friendship chain created for food bloggers across N America.where a bogger sends a mystery ingredient to another blogger who then whips up something with it and blogs about it.  For more details on MAITRI, visit the blog site of Priya or Reshmi   who are behind this. As a part of this chain, I was matched with Shylaja who had sent me a packet of cornflour and a cute little bunch of decor grapes.  Eventhough I could tell right away, I made sure it was cornflour by tasting it and getting a confirmation from Shylaja.  The bunch of grapes are sitting along with my other artificial fruits on the center of the dining table. Well coming back to the food part,  I was not quite sure what to do with this flour as I am not a big fan of corn.  After about three days since I received the packet, I came upon with this idea of using them in a Dhokla.   As I decided to combine cornflour with some besan,  I was le...