Hiển thị các bài đăng có nhãn easy.. Hiển thị tất cả bài đăng
Hiển thị các bài đăng có nhãn easy.. Hiển thị tất cả bài đăng

Thứ Năm, 19 tháng 5, 2016

Guest Post Series: LOBIA SUVA BHAJI SUBZI (Sauteed Dill with Black-eyed peas) by Shobana Rao

 Hope you all found Ashwini Kamath's Piyava tambali very useful last week. This week my guest is another senior blogger whom I hold in high esteem. She is respected by all and much liked in the blogging community. She is very humble, helpful and resourceful. It is my pleasure to introduce to you Shobana Rao. She blogs @ Cooking with Shobana.Her blog has a plethora of recipes that are traditional Konkani as well as several fusion recipes. She resides in Bangalore, India.

 I am honored to have her write a guest post for me. Today, she has brought us Lobia Suva Subzi which is essentially a dish in which black-eyed peas have been cooked with Dill leaves and spices in a very flavorful manner. Do check her blog "Cooking with Shobana" for more healthy and delicious recipes.



This healthy dish of legume and greens is made as a Guest Post for my friend, Suchitra Kamath who has an interesting blog full of healthy recipes called,"Su's Healthy Living.

The main ingredients in this dish are Black Eyed Beans and Dill Leaves (called Lobia and Suva Bhaji in Hindi respectively). Dill leaves are called Shepu in Marathi/Konkani and Sabsigge Soppu in Kannada. You might be interested to know that Black Eyed Beans (also known as Black Eyed Peas) have many health benefits while Dill Leaves have a distinctive and special flavour all of their own.

You can enjoy this dish with rotis or as a side dish with the main meal.

Servings:

Ingredients:
  • Lobia ( Black Eyed Beans), 1 cup
  • Suva Bhaji ( Fresh Dill Leaves), chopped, 2 cups
  • Rai ( Mustard Seeds), 1/2 tsp
  • Jeera (Cumin Seeds), 1/2 tsp
  • Curry Leaves, a sprig
  • Green Chillies, slit, 3-4, or as per taste
  • Garlic Pods, finely chopped, 3
  • Large sized Onion, chopped, 1
  • Salt, to taste
  • Lemon juice, 2-3 tsp
  • Oil, 1 tbsp
Method:

Wash and soak the lobia overnight or for 8-10 hours

Next morning, pour out the excess water

In a pressure cooker, cook the soaked lobia in adequate water for 1-2 whistles or till done.Take care to see that the lobia does not get overcooked.Once the cooker has cooled remove the cooked lobia and keep it aside.

Heat oil in a thick-bottomed kadhai and when it gets hot add the mustard seeds.When they splutter, add the cumin seeds and when they sizzle add the curry leaves and saute for a few seconds.

Next add the slit green chillies, chopped garlic, and onion and saute till the onion becomes translucent and the garlic gives off a nice aroma.

Add the chopped dill leaves, cooked beans, salt to taste and mix well.

Cover and cook on medium flame till the dill leaves get done.

Finally add the lemon juice and mix well.

Transfer to a serving bowl.




Serve hot with rotis or rice.

Enjoy!!



I am bringing this delicious dish of Shobhana akka's to all my friends at Throwback Thursday#39, Fiesta Friday#120  and Saucy Saturdays#44! Angie's co-hosts this week are Loretta @ Safari of the Mind and Linda @ Fabulous Fare Sisters



Please do share your thoughts. Your opinion matters!

Thứ Hai, 9 tháng 5, 2016

Ice-Cream Sandwiches; Meatless Monday



Feeling hot hot hot ... That's the song that has been stuck in my mind! Well, literally, it is getting hot, with warmer temperatures here and scorching u relenting heat in India! Kids and adults alike are looking for ways to cool themselves down! What better than ice cream to cool yourself?? My daughter has been asking for ice cream sandwiches for a while now. I have been stalling her saying that when it gets warmer, I will make them for you. I don't like my kids eating cold, frozen stuff during winter for fear that they might get sick ( yes, I know that is a myth, but I  can't help being a mom). This past weekend she goes, " Mommy it is warm now. Are you going to make ice cream sandwiches now??" I replied, " of course!" Her next sentence was : can I help? I said yes and together we set out making these cute little beauties!


Well, I cannot claim much credit for the recipe. It is literally ice cream sandwiched between 2 cookies! A friend of mine helped me with the nitty-gritty. So technically this is semi-homemade. I bought the ice cream and the cookies from the store, assembled the sandwiches and stuck it back in the freezer! When my blogger friend Sonal invited recipes for a semi-homemade collective, she specifically told me that she was looking for a recipe that was fun! Now who can say "NO" to ice cream & cookies?? Very few people ( read: me!). While any kind of ice cream and cookies would do, I have used regular Chocolate chip cookies and  Double Chocolate Chip cookies with M&Ms for the cookies. I used a basic chocolate and vanilla ice cream. My daughter likes chocolate and my son likes vanilla! Also, they made for a good contrast with the cookies.




Want to use home-made chocolate chip cookies and home-made ice cream? Go ahead, and use it! It is much healthier!

Note: These treats are by no means healthy! However you can make them healthy. Here is the skinny on it! Use frozen yogurt or banana ice cream instead of the regular ice-cream. You know I always have the healthier alternative for you!


These ice cream sandwiches are super-easy and fun to make! They make for a great summer vacation activity for you to do with your kids. You can bring them with you to picnics in the park( make sure you use a cooler to transport them) and barbecues in your backyard!


Do try it, you will enjoy it just as much as my kids and I!

Servings: makes 12 medium-sized ice cream sandwiches.


Ingredients:


Ice cream: 1/2 tub of any flavor ice cream ( I used a mix of vanilla and chocolate ice cream).
Cookies: 1 box of large chocolate-chip cookies.( you may not use all as you need only 24 cookies).
Plastic Cling-wrap : to wrap the cookies.


Method:


Keep the tub of ice cream out of the freezer at room temperature for a few minutes so that the ice cream is softened a little and can be handled easily. The time period that you keep the ice cream out depends on the temperature in your area/ home. The ice cream should not become liquid/runny.

Lay out 12 cookies upside down in a single layer on a tray. Keep the cling film roll handy.

Using a small melon scooper or cookie scoop, scoop a ball of ice cream and place it on the cookie. Keep another cookie on top of the ice cream scoop and press down gently, slightly. Now cover the sandwich in a plastic cling wrap tightly and place it in a container.

Repeat this with all the rest of the cookies.

Place the container in the freezer for minimum of 2-3 hours.

To serve: remove the plastic cling wrap and serve!


Enjoy!!


I am bringing these amazing crepes to all my friends at Throwback Thursday#38Fiesta Friday#119  and Saucy Saturdays#43! Angie's co-hosts this week are Ahila @ A Taste of Sri Lankan Cuisine and Diann @ Of Goats and Greens.



Cooking made easy:


The size of the scoop of ice cream depends on the size of the cookie. The ice cream scoop should be proportional to the cookie size. Don't place too big a scoop, as when you place the cookie on top and press down, the ice cream will ooze out!!

Again, any shape/ type of cookie can be used, except that they should be big in size.

Tip for healthy living:


Food that we consume has to be healthy and balanced. Everything in moderation. Everyone is allowed to cheat/ indulge every once in a while. As long as it is in moderation and you are good most of the time. After all, we want to live our lives fully and not feel deprived!

Food for thought:


Intelligence is the ability to adapt to change. Stephen Hawking


Please do share your thoughts. Your opinion matters!