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Saturday, March 27, 2021

DRUMSTICK FLOWERS AND LOTUS STEM STIR-FRY / JEERE TAMATE MEI SWANJHRO EIN BEEHA / NO ONION NO GARLIC RECIPE


 Swanjhro ( drumstick flowers ) and Beeha (lotus stem) are a delicacy for Sindhis and are extensively used in the Sindhi Cuisine. We have a variety of dishes, main course as well as snacks with them. 
Here is a simple stir-fry with the combination of both. No onion or garlic is used in this recipe yet it is so flavourful. It can be relished with rotis or dhodho ( Sindhi style bhakri)

Ingredients:
Swanjhro / Drumstick flowers ...... 1 bowl (boiled)
Beeha / Lotus Stem ...................... 10 - 12 slices (boiled)
Tomatoes ............................. 2 (cut into pieces)
Cumin seeds........................ 1 tsp
Turmeric powder ............... 1/4 tsp
Red chilli powder .............. 1/2 tsp
Coriander powder .............. 1 tsp
Cumin powder .................. 1 tsp
Salt ................................ to taste
Oil .................................. 3-4 tbsps
Yogurt .......................... 1-2 tbsps (optional)
Coriander leaves ............ handful

Method:
1. Heat oil in a pan and addthe cumin seeds.
2. When they crackle tip in the tomatoes.
3. Saute them and cook until they are soft and mushy.
4. Now add the salt and spice powders. Stir well and add 2-3 tbsps of water and simmer.
5. Now add the boiled lotus stem pieces and saute.
6. When the oil starts to separate add the boiled drumstick flowers.
7. Saute for couple of minutes until the moisture is gone. 
8. Finally add the coriander leaves.
 

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Wednesday, March 3, 2021

VERMICELLI AND SHRIMP SALAD


 This is a very light salad perfect to go with sandwiches or barbecue dishes, a treat for sea food lovers.

This recipe is part of the "A-Z Recipe Challenge" in a facebook group wherein we bloggers come together and choose key ingredients alphabetically to make and post a dish every month. The alphabet of this month is V and I chose Vermicelli as my ingredient and made this yummy salad.

Ingredients:
Vermicelli pasta .. 2 cups (cooked)
Shrimps .............  250 gms
Celery seeds ...... 1/4 tsp (or 1 stalk of fresh celery diced)
Ice berg Lettuce .... as needed 
Mayonnaise .......... 1/4 cup or more as needed
Salt .................... to taste
Crushed black pepper ... 2 pinches.
Parmesan cheese ........... 1-2 tbsps (optional)

Method:
1. Cook the vermicelli pasta with little salt, oil until done. Drain and run under cold water. Set aside.
2. Boil the shrimps with salt, drain them and letthem cool.
3. Break the iceberg lettuve into small pieces.
4. In a large bowl mix all the ingredients. Check the seasoning. 
5. Serve it on a bed of lettuce leaves. 


Note:
You may use parsley or any other fresh herbs if you wish to.
You can also add some honey or olive oil to the salad 


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Veg Russian Salad








Monday, March 1, 2021

GREEN TOMATO CURRY / RAW TOMATO CURRY / NO ONION NO GARLIC RECIPE



This is a very nutritious curry and made without onion and garlic. You will surely love the sweet spicy and tangy flavours and it takes less than 10 minutes to prepare.

Green Tomatoes nutritional value:
These are loaded with fiber, proteins and carbohydrates which help us to maintain our blood pressure at normal and also reduce the risk of heart problems. They are also a good substitute for carrots to maintain good eye sight and keep our skin glowing.

So it is very important to include these in our diet in some form or the other. Apart from the curry you can also add them to your soups and salads, make a salsa or chutney.



Ingredients:
Green tomatoes ....... 3-4 (or as needed)
Turmeric powder ..... 1/4 tsp
Red chilli powder ..... 1/2 tsp
Salt ........................... as needed
Jaggery powder ......... 1 tsp
Coriander powder ....... 1 tsp
Garam masala ........... 1/2 tsp
Cumin powder .......... 1 tsp

For tempering:
Asafoetida ..... ...2 pinches
Cumin seeds .... 1 tsp
Mustard oil ...... 3-4 tbsps

Method:
1. Wash the tomatoes well and cut them into pieces.
2. Heat the mustard oil in a pan. Bring it to a smoking point and cool it a bit.
3. Add the asafoetida and cumin seeds.
4. When they crackle add the spice powders maintaining the flame low.
5. Give it a stir until they give out a nice aroma.
6. Add the tomato pieces.
7. Give a nice stir and increase the flame to medium.
8. Keep stirring intermittantly.
9. Half way through add the salt and jaggery powder.
10. Cover it and simmer until done. They get cooked in their own juices and no water is required.
11. It takes about 7-8 minutes for the curry to get cooked.
12. Keep the tomatoes little firm and don't over cook and make them mushy.
13. Serve with rotis / puris / khichdi


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