Cashew Dressing Recipe | Low Fat Salad Dressing Recipes | Homemade

We already saw a cashew salad dressing. Today we are going to see a slight modification to it. You can make this dressing very simply in very short span of time. It will be spiced up with some indian spices. 

It suits best with any kind of lettuce salad. I will post a salad recipe using this dressing. Mark down this recipe and try. It will be great. Recipe Source - healthyblendrecipes.com

Cashew Dressing Recipe | Low Fat Salad Dressing Recipes | Homemade

Prep Time : 60 mins	Cook Time: 10 mins
Yield: 1/2 cups	Svg Size: 1 tablespoon
Average Rating: 5 for 5	Calories per Serving: 60
Posted By: Sabari	Cuisine: Tamilnadu

Ingredients

• 1/4 cup cashews
• 1 tablespoon lemon juice
• 2 tablespoons water
• little salt
• one green chilly, minced
• coriander leaves, minced

Quick Procedure

• Soak cashews for 1 hour. 
• Take them in a blender and puree adding little water, lemon juice and salt. 
• Beat till it becomes creamy. Collect in a bowl.
• Add minced chilli and coriander to the creamy cashew paste. Mix well.
• Cashew dressing is ready.

Stepwise Pictures

Soak cashews for 1 hour. It should become very very soft. Take in a blender.

Add lemon juice, little water and salt. Puree it. Beat it till it becomes creamy.

Mince coriander and green chillies.

Add these things to creamy cashew paste. Mix well

A creamy and tasty salad dressing that suits any type of salad

Salad Recipes

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Garlic Flavored Cashew Dressing | Low Fat Salad Dressing Recipes | Homemade

A salad can be successful only with a proper dressing. When we check for the tasty dressings like mayonnaise, thousand island or ranch, they are in western taste and they are rich in calories. I am searching for some low calorie salad dressings. 

They must be tasty and suit indian taste buds. This cashew dressing idea is what I saw in dhe chef, a mallu cookery show. I picked the idea, learnt something new and tried in my own way. I will also post a salad using this dressing. Recipe Source - healthyblendrecipes.com

Garlic Flavored Cashew Dressing | Low Fat Salad Dressing Recipes | Homemade

Prep Time : 60 mins	Cook Time: 10 mins
Yield: 1/2 cups	Svg Size: 1 tablespoon
Average Rating: 5 for 5	Calories per Serving: 60
Posted By: Sabari	Cuisine: Tamilnadu

Ingredients

• 1/4 cup cashews
• 1 tablespoon lemon juice
• 2 tablespoons water
• little salt
• a pinch of lemon zest
• 1 garlic clove, minced

Quick Procedure

• Soak cashews for one hour or until they become soft.
• Take cashews, lemon juice,little water and salt in a blender. Beat it till it becomes creamy.
• Collect it in a bowl. Add minced garlic or garlic powder and lemon zest.
• Mix well. Garlic flavored Cashew Dressing is ready.

Stepwise Pictures

Soak cashews for 1 hour or until they become soft

Take cashews, lemon juice,little water and salt in a blender. Beat it till it becomes creamy.

Transfer it to a bowl.

Add minced garlic or garlic powder and lemon zest. Mix well.

A creamy and tasty salad dressing that suits any type of salad

Salad Recipes

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Instant Kambu Dosai | Pearl Millet Dosai

I have posted a fermented batter for making kambu dosai. Kambu dosai will not be tasty if you do not make it in a proper way. I just found the ratio just by a substitution method. First I used half and half of wheat flour. Then modified the recipe. After a few repeated trials, I was able to make an extra tasty kambu dosa recipe. I am sharing it today. I hope, you all like this one. But you need little more cooking time.

Instant Kambu Dosai | Pearl Millet Dosai

Prep Time : 10 mins	Cook Time: 30 mins
Yield: 7 to 9 dosas	Svg Size: 2 dosas
Average Rating: 5 for 5	Calories per Serving: 280
Posted By: Sabari	Cuisine: Tamilnadu

Ingredients

• 1/2 cup kambu maavu or peral millet flour
• 1/4 cup wheat flour
• 1/8 cup rice flour
• 1/4 tsp crushed cumin or seerakam
• a pinch of asafoetida
• 2 tablespoons finely chopped onion
• 1 tablespoon grated carrot
• chopped curry leaves and green chillies
• salt as per taste
• oil for making dosas

Quick Procedure

• Take kambu maavu, rice flour and wheat flour in a bowl. Add salt, asafoetida and  cumin seeds. Add a cup of water and mix well.
• Add grated carrot, onion, curry leaves and green chillies. Mix well. The batter should be watery. Then only it will make crispy dosas.
• It is better to use non-stick griddle for better results. Heat it and grease little oil.
• Pour the batter at sides and then fill in the center. Apply little oil at the sides. Maintain low to medium flame. Once the colour changes at top, flip it to the next side. Keep the flame as medium to high. Cook till it becomes crispy and easy to take out. 
• Make all the dosas similarly. Serve with any delicious chutney.

Stepwise Pictures

Take kambu maavu, rice flour and wheat flour in a bowl. Add salt, asafoetida and cumin seeds. Add a cup of water and mix well.

Add grated carrot, onion, curry leaves and green chillies. Mix well. The batter should be watery. Then only it will make crispy dosas.

It is better to use non-stick griddle for better results. Heat it and grease little oil. Pour the batter at sides and then fill in the center. Apply little oil at the sides. Maintain low to medium flame. Once the colour changes at top, flip it to the next side. Keep the flame as medium to high. Cook till it becomes crispy and easy to take out.

Serve it with chutney or sambar of your choice

pearl millet

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Indian Paleo Recipe #7 | Spicy Roasted Almonds

This is one tasty and healthy snack. I have read in a few articles that the health benefits of almonds increases with blanching. Whereas some articles say that it decreases. No 100% suggestion on this topic. This roasted almonds will be very tasty. Also it does not need any oil to make it. It is simply an oil less roasting. If you like almonds much and have them in more quantity at your home, try this recipe.

Spicy Roasted Almond | Pan Roasted Badam | Healthy Snack

Prep Time : 30 mins	Cook Time: 20 mins
Yield: 1 cups	Svg Size: 10 almonds
Average Rating: 5 for 5	Calories per Serving: 50 t0 70
Posted By: Sabari	Cuisine: Tamilnadu

Ingredients

• 1 cup Almond
• 1/4 tsp chilli powder
• a pinch of asafoetida or kayam
• a pinch of turmeric powder
• curry leaves
• salt as per taste
• 1/2 tsp oil

Quick Procedure

• Boil some water. Add salt and almonds. Blanch them. I mean cook them till they become partially soft.
• After blanching, cool it down. Peel the skins.
• Heat a pan. Ad skin removed almonds and roast. They become dry first. Then they will start becoming crisp. It will turn slightly golden brown in colour.
• Finally add chilli powder, turmeric powder, asafoetida, little salt and curry leaves. Saute well.
• Add very little oil. It will give a fine and glossy appearance.

Stepwise Pictures

Boil some water. Add salt and almonds. Blanch them. I mean cook them till they become partially soft. After blanching, cool it down. Peel the skins.

Heat a pan. Ad skin removed almonds and roast. They become dry first.

Then they will start becoming crisp. It will turn slightly golden brown in colour.

Finally add chilli powder, turmeric powder, asafoetida, little salt and curry leaves. Saute well. Add very little oil. It will give a fine and glossy appearance.

A healthy snack.. Tasty too.. It is addicting..

paleo recipe

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Pathiya Samayal Recipes #10 | Pasiparuppu Thuvaiyal | Siruparuppu Thuvaiyal

Some of the thuvaiyals my mom make are my favorites. I love having thuvaiyals with curd rice, rasam rice or any kind of Kanjis. I love my mom;s thuvaiyal recipes. Other than that, I love my friend Nagammai's thuvaiyal recipes. She is queen in making thuvaiyals. They come in perfect taste, colour and consistency from her kitchen. I miss all those chutneys and thuvaiyals from her. Whenever I make paruppu thuvaiyal or kadala thuvaiyal, she only comes to my mind. All because of the taste.

My mom never use mixie for making thuvaiyal. She uses only ammi. Till now she is like that. This siruparuppu thuvaiyal or pasippayaru thuvaiyal are commonly made in Tirunelveli. My mom told that she learnt most of her thuvaiyal recipes from her mother-in-law (my paati). I thought thuvaiyals is just uppu puli milaga, nothing else. But when I collected the recipe from my mom, she taught me a number of techniques and the list of varieties she knew made me excited. This one is very simple. I hope you would love this with a combination of porridge or curd rice.

Pasiparuppu Thuvaiyal | Siruparuppu Thuvaiyal | Moong Dal Thuvaiyal

Prep Time : 15 mins	Cook Time: 0 mins
Yield: 1 medium size ball	Svg Size: 1 gooseberry sized ball
Average Rating: 5 for 5	Calories per Serving: 30 to 50
Posted By: Sabari	Cuisine: Tirunelveli

Ingredients

• 1/4 cup Moong Dal
• 2 tsp grated coconut
• 2 red chillies
• 4 to 5 garlic cloves
• 1/4 tsp hing or kaayam
• curry leaves
• rock salt

Quick Procedure

• Dry roast moong dal till it gets heated up and releases a nice aroma
• Transfer it to a plate and let it cool down.
• Dry roast coconut, garlic, red chillies and curry leaves. Roast till the coconut beocme dry.
• Take moong dal, roasted coconut, garlic, red chillies and curry leaves. Add little rock salt.
• Grind it to a fine powder. If you addd water initially, it will not give a fine thuvaiyal. So powder it finely first.
• Add very little water and make it as fine thuvaiyal. Make a small round ball and it is ready for serving.

Notes

• Roast the moong dal very well. If it is not roasted well, there will be a raw smell and taste.
• If you wish to add tamarind, you could add a very little piece.

Stepwise Pictures

Dry roast moong dal till it gets heated up and releases a nice aroma

Transfer it to a plate and let it cool down.

Dry roast coconut, garlic, red chillies and curry leaves. Roast till the coconut beocme dry.

Take moong dal, roasted coconut, garlic, red chillies and curry leaves. Add little rock salt.

Grind it to a fine powder. If you addd water initially, it will not give a fine thuvaiyal. So powder it finely first.

Add very little water and make it as fine thuvaiyal. Make a small round ball and it is ready for serving

Tasty thuvaiyal ready to serve with any type of kanjis.

pathiya samayal

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Ulundham Kanji | Karuppu Ulundhu Kanji | Traditional Recipe

This is yet another recipe from my mom and my region. My mom belongs to Nagercoil and she makes most of the dishes of that style. Specially, all the kanjis. I have already posted a number of porridge or kanji recipes in my blog. All because of her. She is the one who makes only kanji as breakfast every sunday. I really wonder the variety of porridges and a wide variety of thuvaiyals. Might be it is a speciality of Nagercoil Cuisine or Nanjil Cuisine to include a number of Kanji or Porridges. They also have some apt, light and healthy side dishes to accompany. I love papada miladi the best. Also my favorite Naaranaga Oorukai or Naaranga Achar. Any kanji will become a hit, if it is given along with Naaranga Oorukai.

Now coming back to this protein rich Uluntham Kanji. It is rich in protein. It is also rich in vitamin B. It also has much fiber. Usually, they give this one to pregnant women during 2nd trimester. Also to girls who attained puberty. This is a post-puberty dish in our area. They also make ulunthu sadham. Ulunthu sadham with mutta curry or mutta aviyal is one kind of regional dish. Next time, I will post it. Today's recipe is the simple ulunthu kanji or uluntham kanji.

CHECK OUT MY OTHER PORRIDGE RECIPES
Uluntham Kanji or Urid Dhal Kanji
Samai Paal Kanji or Little Millet Porridge
Siruparuppu Kanji or Pasipparuppu Kanji or Moong Dhal Porridge

CHECK OUT THE OTHER SIDE DISHES
Papada Miladi or Appala Poriyal
Pottukadalai Thuvaiyal or Roasted Gram Thuvaiyal

Ulundham Kanji | Karuppu Ulundhu Kanji | Black Urid Dal Porridge

Prep Time : 10 mins	Cook Time: 20 mins
Yield: 5 cups	Svg Size: 1 cup
Average Rating: 5 for 5	Calories per Serving: 200
Posted By: Sabari	Cuisine: Tamilnadu

Ingredients

• 1/2 cup Black Urid Dal
• 1 cup rice
• 10 to 20 garlic cloves
• 1/4 tsp fenugreek / vendhayam
• 1/4 cup milk or coconut milk
• salt as per taste

Quick Procedure

• Wash and clean rice and urid dal.
• Boil water in a vessel. Add washed and drained rice and urid dal.
• Add garlic cloves and fenugreek or vendhayam.
• Let them get cooked soft.  Stir it then and there. Let it not get burnt at the bottom.
• Once the rice and dal gets soft and mushy, finish cooking and switch off the stove.
• Add cold milk or coconut milk. 
• Add salt at the time of serving and serve with thuvaiyal or payaru thoran.

Stepwise Pictures

Wash and clean rice and urid dal.

Boil water in a vessel. Add washed and drained rice and urid dal.

Add garlic cloves and fenugreek or vendhayam.

Let them get cooked soft. Stir it then and there. Let it not get burnt at the bottom. Once the rice and dal gets soft and mushy, finish cooking and switch off the stove.

Add cold milk or coconut milk.

Add salt at the time of serving and serve with thuvaiyal or payaru thoran.

Healthy and protein rich ulundhu kanji ready to serve.

Traditional Recipes for Health

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