November 30, 2016

Beetroot Pulissery | Beetroot Kuzhambu with Yogurt

beetroot pulissery

One thing I like the most in Nagercoil Samayal is Pulissery. Pulissery is my favorite dish. It is tangy and not that much spicy. It has a very nice flavor. Once, I had this beetroot pulissery in a wedding feast in Nagercoil. It was very tasty and superb. I loved it to the core. I loved the colour. I loved the attractive pink. I thought my kiddo will love this pulissery. And actually, she did. It went well with a cauliflower podimas. I had more pulissery and vegetables with very less rice. I felt tummy full after the lunch menu.

Other Pulissery recipes,
Thadiyangai Pulissery or White Pumpkin Pulissery
Vendakkai Pulissery or Ladies Finger Pulissery

beetroot pulissery

Beetroot Pulissery | Beetroot Kuzhambu with Yogurt

Prep Time :
Cook Time:
beetroot pulissery recipe
Yield:
3 cups
Svg Size:
1/2 to 1 cup
Average Rating:
5 for 5
Calories per Serving:
100
Posted By:
Cuisine:
Kerala

Ingredients
  • 1 small Beetroot
  • 1 cup curd
  • salt

to grind it to a paste
  • 1/4 cup grated coconut
  • 2 green chillies
  • 1/4 tsp cumin seeds
  • 1 garlic clove

for tempering | thalippu | tagka
  • 1 tsp coconut oil
  • 1/4 tsp mustard seeds
  • 1/4 tsp urid dal
  • 1 red chilli
  • few curry leaves
  • a pinch asafoetida

Quick Procedure
  • Finely chop beetroot. Wash it once. Cook beetroot adding a cup of water, till it becomes soft. 
  • Take coconut, cumin, green chillies and garlic clove in a blender and grind it. Add it to the cooked beetroot. Let it boil once. Let it cool down to a warm temperature.
  • Beat curd and add it to the cooked beetroot.
  • Heat a pan. Add mustard seeds, urid dal. Let them sputter. Add curry leaves and red chillies. Switch off the flame and add asafoetida. 
  • Add this tadka to pulissery. Let it settle for a few minutes. Pulissery is ready now.

Stepwise Pictures
Finely chop beetroot. Wash it once. Cook beetroot adding a cup of water, till it becomes soft.
prep

Take coconut, cumin, green chillies and garlic clove in a blender and grind it. Add it to the cooked beetroot. Let it boil once. Let it cool down to a warm temperature.
prep

Beat curd and add it to the cooked beetroot. Add salt too.
prep

Heat a pan. Add mustard seeds, urid dal. Let them sputter. Add curry leaves and red chillies.
prep

Switch off the flame and add asafoetida.
prep

Add this tadka to pulissery. Let it settle for a few minutes. Pulissery is ready now.
prep


Tasty, tangy and spicy side dish that can go well with samai, varagu and rice. Healthy too.
beetroot pulissery
Read More »

Roasted Cauliflower Salad with Low Calorie Dressing

low calorie salad

I told you that I am feeling hungry often. So I have started finding out various low calorie dressings. This roasted cauliflower salad is what I read in a magazine. The original dressing was thousand island dressing. It is rich in fat and calories. So I used my cashews dressing in this salad. The roasted cauliflower and sweetness of very little corn and onions blend well. It tastes awesome. It really suits Indian taste buds. This is an absolute recipe for winter. An excellent winter salad recipe.

Check out the suitable low fat dressings
Garlicky Cashews Dressing
Spicy Cashews Dressing

roasted cauliflower salad

roasted cauliflower salad

Roasted Cauliflower Salad with Low Calorie Dressing

Prep Time :
Cook Time:
roasted cauliflower recipe
Yield:
1 salad bowl
Svg Size:
1 salad bowl

Average Rating:
5 for 5
Calories per Serving:
100
Posted By:
Cuisine:
Indian

Ingredients

Quick Procedure
  • Slice cauliflower florets. You could see in the picture.
  • Heat a pan. Add little oil. Place the cauliflower florets. After few minutes, flip it. Roast it completely. Transfer it to a plate.
  • In the same pan, add corn and onion. Roast them too.
  • Cut lettuce as thin ribbons. Take them in a salad bowl.
  • Place roasted cauliflower at the top. Sprinkle corn and onions. 
  • Drizzle some cashews dressing.
  • Adding pepper and salt is your choice. You could do as per your taste. 

Stepwise Pictures
Slice cauliflower florets. You could see in the picture.
prep

Heat a pan. Add little oil. Place the cauliflower florets.
prep

After few minutes, flip it. Roast it completely. Transfer it to a plate.
prep

In the same pan, add corn and onion. Roast them too.
prep

Cut lettuce as thin ribbons.
prep

Take them in a salad bowl.
prep

Place roasted cauliflower at the top. Sprinkle corn and onions.
prep

Drizzle some cashews dressing.Adding pepper and salt is your choice. You could do as per your taste.
prep


A simple and tasty low calorie salad with low fat dressing
low calorie salad
Read More »

November 29, 2016

Spicy and Creamy Cashew Dressing | Low Fat Salad Dressing Recipe

spicy cashew dressing

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

spicy cashew dressing

Spicy and Creamy Cashew Dressing | Low Fat Salad Dressing Recipe

Prep Time :
Cook Time:
cashew salad dressing recipe
Yield:
1/2 cups
Svg Size:
1 tablespoon

Average Rating:
5 for 5
Calories per Serving:
60
Posted By:
Cuisine:
Tamilnadu

Ingredients
  • 1/4 cup cashews
  • 1 tablespoon lemon juice
  • 1 tablespoon oil
  • 2 tablespoons water
  • little salt
  • one green chilly, minced
  • coriander leaves, minced
  • 1 shallot or china vengayam, minced

Quick Procedure
  • Take cashews, lemon juice, olive oil and salt in a blender. Grind it first. Add little water and puree it. Beat it till it becomes creamy.
  • Mince chilly and coriander. Grate lemon and make lemon zest.
  • Add these things to creamy cashew paste. Mix well.
  • Extra tasty and creamy lemon and cashew dressing is ready.

Stepwise Pictures
Soak cashews for 1 hour. It should become very very soft.
prep

Take soaked cashews, lemon juice, olive oil and salt in a blender. Grind it first. Add little water and puree it. Beat it till it becomes creamy.
prep

Mince coriander and green chillies. Grate lemon and make lemon zest.

Add these things to creamy cashew paste. Mix well


A creamy and tasty salad dressing that suits any type of salad
low fat dressing
Read More »

Garlic Flavored Creamy Cashew Dressing | Low Fat Salad Dressing Recipe

creamy cashew dressing

It is winter here and I am feeling hungry more often. Only soups and salads can make a light meal. I have decided to make more salads often. A salad can be successful only witht 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 dressing. They must be tasty and suit indian taste buds. This lemon and 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

creamy cashew dressing

Garlic Flavored Creamy Cashew Dressing | Low Fat Salad Dressing Recipe

Prep Time :
Cook Time:
cashew salad dressing recipe
Yield:
1/2 cups
Svg Size:
1 tablespoon

Average Rating:
5 for 5
Calories per Serving:
60
Posted By:
Cuisine:
Tamilnadu

Ingredients
  • 1/4 cup cashews
  • 1 tablespoon lemon juice
  • 1 tablespoon oil
  • 2 tablespoons water
  • little salt
  • a pinch of lemon zest
  • 1 garlic clove, minced
  • 1 shallot or china vengayam, minced

Quick Procedure
  • Take cashews, lemon juice, olive oil and salt in a blender. Grind it first. Add little water and puree it. Beat it till it becomes creamy.
  • Mince garlic and onion. Grate lemon and make lemon zest.
  • Add these things to creamy cashew paste. Mix well.
  • Extra tasty and creamy lemon and cashew dressing is ready.

Stepwise Pictures
Soak cashews for 1 hour. It should become very very soft. Take soaked cashews, lemon juice, olive oil and salt in a blender. 
prep

Grind it first. Add little water and puree it. Beat it till it becomes creamy.
prep

Transfer it to a bowl.
prep

Mince garlic and onion. Grate lemon and make lemon zest.
prep

Add these things to creamy cashew paste. Mix well
prep


A creamy and tasty salad dressing that suits any type of salad
low fat dressing
Read More »

November 28, 2016

Smelt Fish Curry | Smelt Meen Kuzhambu

smelt fish curry

Here we have only restricted variety of fish. We have snappers (sankara meen), whiting (kilanga meen), tilapia (jilebi meen) and smelt (something similar to nethili meen). There is no option except selcting one in them. Occasionally we get king fish or vanjiram. But only occasionally. This week I bought smelt. I am sure smelt is not nethili. But the taste is almost similar as nethili or anchovies. The smelt I bought was very little in size. It is really hard to clean small smelt. But if properly cleaned, it tastes awesome. We need to take out the tail and head. We need to put some effort and clean the belly wastes. You should completely remove the black things sticking to the center bone. Use your fingers and take of the black. Then only the taste will be good. If you don;t clean it properly, there will be more bad smell. It spoils the complete fish curry.

This kuzhambu is in Tirunelveli style. We usually make most of the fresh water fishes in this style. The flavor will be really good. You can follow the same recipe for other fishes too.

smelt fish curry

smelt fish curry

Smelt Fish Curry | Smelt Meen Kuzhambu

Prep Time :
Cook Time:
recipe
Yield:
3 cups
Svg Size:
1/2 cup to 1 cup

Average Rating:
5 for 5
Calories per Serving:
90 to 150
Posted By:
Cuisine:
Tamilnadu

Ingredients
  • 250gms of cleaned smelt fish
  • 1 lemon ball sized tamarind
  • 1 tsp gingelly oil or nallennai
  • 1/8 tsp fenugreek or vendhayam
  • 1/8 tsp mustard seeds or kaduku
  • curry leaves
  • 5 to 6 shallots
  • 2 to 3 green chillies
  • 1 small tomato
  • 5 to 6 pieces of raw mango
  • salt as per taste

for grinding as a fine paste
  • 3 to 4 garlic cloves
  • 5 to 6 shallots
  • 2 tsp coriander powder
  • 1 tsp chilli powder
  • 1/4 tsp turmeric powder
  • half cup coconut

Quick Procedure
  • Finely chop onions and tomatoes. Keep everything ready. Soak tamarind and extract the juice.
  • Heat a pan. Add little oil. Add garlic and shallots. Saute till they become golden brown. Add chilli powder, coriander powder and turmeric powder. Saute once or twice and let them cool. 
  • Take them in a blender and add coconut. Grind it as a fine paste adding little water. So the coconut masala is ready.
  • Heat a pan. Add gingelly oil. Add mustard seeds, fenugreek and curry leaves. Let them sputter. Add onion and chillies. Saute till they become transparent.
  • Add tomatoes and mango. Saute till the tomato becomes soft. 
  • Add the ground coconut masala. Saute for a few minutes. Add tamarind juice and the required salt. Adjust the water level and let it boil. After it boils and the raw smell will go off. A very little oil will start floating on the top.
  • It is time to add fish. Don't use ladle after adding fish. Gently give a move. Let the fish become soft. Switch off and let it rest for 10 minutes.

Stepwise Pictures
Finely chop onions and tomatoes. Keep everything ready. Soak tamarind and extract the juice.
prep

Heat a pan. Add little oil. Add garlic and shallots. Saute till they become golden brown.
prep

Add chilli powder, coriander powder and turmeric powder. Saute once or twice and let them cool.
prep

Take them in a blender and add coconut. Grind it as a fine paste adding little water. So the coconut masala is ready.
prep

Heat a pan. Add gingelly oil. Add mustard seeds, fenugreek and curry leaves. Let them sputter. Add onion and chillies. Saute till they become transparent.
prep

Add tomatoes and mango. Saute till the tomato becomes soft.
prep

Add the ground coconut masala. Saute for a few minutes. Add tamarind juice and the required salt. Adjust the water level and let it boil. After it boils and the raw smell will go off. A very little oil will start floating on the top.
prep

It is time to add fish. Don't use ladle after adding fish. Gently give a move.
prep

Let the fish become soft. Switch off and let it rest for 10 minutes.
prep


Super tasty smelt kuzhambu, which tastes similar to nethili meen kuzhambu will be ready to serve with hot rice.
smelt fish curry
Read More »