Raja Special – healthy style

Raja special is a peanut snack famous in Mysore and Bangalore. This dish was prepared at the Sports Club and was liked by the Raja, hence the name Raja Special. I found this information in here.

There are many versions of this dish. One using roasted peanuts, another using masala peanuts or congress kadalebeeja. My health conscious aunt-cousin duo have come up with this healthy version. Here s what they do…

Ingredients

1 cup groundnuts/peanuts

2 green chillies, finely chopped ( This is going to make it very spicy, if you want it less spicy use just one)

2 tbsp corriander leaves, finely chopped

1 onion, finely chopped

2 tomatoes, finely chopped

1/2 tsp mustard seeds

a pinch of hing

juice of 1/2 lemon

1/2 tsp of oil

What to do with all this?!?

Soak the peanuts in water for 2-3 hours.
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Pressure cook the peanuts with little salt till they are soft. After it is cooked separate it from the excess water using a colander.
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In a small pan, heat oil and mustard seeds. Once the seeds crackle, add chopped green chillies. Fry it for a min and take it off heat.
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In a bowl, place the chopped onion and tomatoes.
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To this add the fried green chillies. Then, squeeze the lemon juice.
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Add the coriander leaves.
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Finally add the cooked peanuts and toss it well.
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Here is it, a tasty snack which can be enjoyed with a hot cup of tea!
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Seemebadhnekai sasve

Seemebadhnekai is also called as chayote and cho cho. Today I present yet another dish from the malnad and south canara region.
Sasve means mustard. Since the flavor of these seeds are dominant in the dish it probably borrows the name.

Ingredients
1 medium sized chayote, chopped
1 tsp mustard seeds
1 tsp oil
1/4 cup curds
1 tbsp chopped coriander leaves.
Salt to taste
For sasve paste
1 tsp mustard seeds
1 green chilli
4 tbsp grated coconut

How to go about…
Heat oil in a pan. Add mustard seeds. Once the mustard crackles, add the chopped chayote. Cook the chayote with the lid closed. Chayote cooks really fast especially if its tender.

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Grind coconut, green chilli and mustard with little water to make a smooth paste.

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Add the paste to the cooked chayote.

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Next, add the curds. Mix it well.

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Garnish it with coriander leaves. Enjoy your sasve with rice or as a salad.

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Cap – tom – corn salad

What’s in lunch box today? Let’s take a look.

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Adding to the list of salads, here is another one. Capsicum – tomato – baby corn salad

Ingredients

1 Tomato, chopped
2 baby corns, chopped
1/2 capsicum, chopped
Few leaves of mint, finely chopped
1/4 tsp of black pepper powder
Salt to taste

Next

Add all the ingredients in a mixing bowl and toss it.
Voila! You salad is ready! Sit back and crunch it away!!

Simple Radish salad

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Presenting you yet another salad. This is a crunchy, yummy salad which can be fixed in mins. It is so tasty that you’ll love it instantly.

Ingredients
2 long radish, grated
2 tbsp of grated coconut
1 tbsp of coriander leaves, finely chopped
Salt to taste

Seasoning
1 tsp of oil
1/4 tsp of mustard seeds
1 green chilli, finely chopped

Proceed like this…..
In a mixing bowl, take the radish, coriander leaves and grated coconut.
In a small pan, heat the oil. Once heated, add mustard seeds. Once they crackle, add green chilli and fry for a few seconds. Add this seasoning to the mixing bowl.
Add salt and toss it well.
Your radish salad is ready!! Simple, isn’t it?
You can eat it as is or add some curds and enjoy it!

Cucumber-Tomato-Spring Onion salad

I’m introducing yet another simple salad. One of my daughter’s favorite.

This is salad is best eaten fresh. I say this because the salt in the salad dehydrates the cucumber and tomatoes and the water from the veggies will make the salad watery. So, mix the curds just before serving!

Ingredients

1 cucumber, chopped

2 med-sized tomatoes, chopped

2-3 stalks of spring onion, finely chopped

1/2 cup curds ( This quantity can be varied depending on how dry you want your salad to be)

1/4 tsp  black pepper powder

1/4 tsp jeera/cumin seed powder

salt to taste

This is how we proceed…

Take the chopped cucumber, tomatoes, spring onions in a bowl. Here is a pic of the colorful trio when I chopped them –

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In another bowl, take the curds. To this add salt, pepper powder and jeera powder. Beat it well to get a smooth consistency.

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Add the beaten curds to the veggies and toss it. Your colorful salad is ready! You can enjoy it as it is or with any kind of rice.

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Let me know how it turns out!!

 

Simple green gram salad

My lunch usually consists of salads. This salad I think can be quite filling. Presenting you, the green gram salad…
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Ingredients

One cup green gram (sprouted)
2 med carrots, grated
1/4 cup sweet corn (optional)
2-3 tbsp freshly grated coconut
A few coriander leaves, finely chopped

For seasoning
1/2 tsp mustard seeds
A few curry leaves, finely chopped
A pinch of hing
1 tsp oil
1 green chilli, finely chopped (optional, I prefer my salads bland so I prefer to skip it)

What to do with all this??
All the ingredients mentioned ( except the ones under title seasoning) should be put into a mixing bowl. Toss it so they mix well.
Take a small pan. Place it on low flame. To this add oil. Once oil is hot, add mustard seeds. Once it crackles, add hing, curry leaves. Fry for few seconds and add it to the salad in the mixing bowl.
Give it a toss. Oops!! Forgot to mention salt. Pl do add salt to taste. And relish your healthy snack!!!