Very Very Veggy

BROCCOLI AND BABY SPINACH SALAD

broccoli -1 small head, separated into florets and blanched/ microwaved for 2 minutes.
baby spinach - 2 cups
red onion - 1 small, sliced thin
cooked chickpeas - 1 cup
sweet corn kernels - 1/2 cup
toasted almond flakes - 2 tbsp
roasted peanuts - 2 tbsp
thousand island dressing

toss all together and serve.

for dressing mix together:
light mayonnaise - 3 tbsp
ketchup - 1 tbsp
grated onion - 1 tbsp
grated bell pepper - 1 tbsp
grated gherkin - 1 tbsp
lemon juice - 1 no
salt
chilli flakes - 1 tbsp
grated hard boiled egg - 1

RED CHILLY RICE BALLS

WHAT n all needed to prepare for 2 members: :)

rice flour - 1 cup
red chilly powder - 1 tea spoon
Curry leaves - chopped to garnish
Mustard
asafoetida - 1 pinch
salt - to taste

HOW TO MAKE: :roll:

Heat 1/2 cup water, well.

Put the rice flour in the bowl and add the heated water and mix it well, add chilli powder, salt and prepare the dough, leave it for 5 mins. Now prepare small balls of the prepared dough and put all the balls in a bowl, add water in a pan and keep the bowl inside the pan, and close the pan with a lid, leave it to cook for 15 mins. After 15 mins, heat oil in a pan and add mustard, let it splutter, put all the balls and fry for 5 mins, put asafoetida and curry leaves and mix it up. Serve hot with cocunut chutney.

Try this, this is the one which I love a lot, this is perfect south indian veggie....

Will try out your recpie madhushree :) I think adding grated coconut and redchillies while seasoning will add flavour to it :)

Quote:

---

Originally Posted by Anoushka

Will try out your recpie madhushree :) I think adding grated coconut and redchillies while seasoning will add flavour to it :)

---

Oh yes, that will also be very gud... i will try it out... thx anoushka :D

Herb thogaiyal... :slurp:

Ingredients:

Coriander
Perandai - 3
Caraway leaf (oma ilai)
Vallaarai leaves
Curry leaves
Pudhina
Tomato - 2
Red chilli
Mustard
Asafoetida
Cocunut - 1 cup
Salt

Method:

Add three spoon of oil in a pan and add red chilli, fry for 1 minute and then add, perandai, coriander, oma ilai, vallaarai leaves, curry leaves, pudhina, tomoto, asafoetida fry for 2 mins to remove the raw smell/taste, remove the pan from fire. Transfer the content to a bowl to leave it for 10 mins. Keep the herb mixture aside.

Grind ripped up cocunut, then, add the herb mixture , salt
and grind it nicely. Herb Thogaiyal is 99% ready. Finally, Heat the pan and add little oil and put mustard, let it splutter and mix it with the thogaiyal. We are done now.

Serve with rice and for side dish we can opt 'More Kuzhambu/Kootu'. Good for health and good to eat.

Note: As tomato is added, no need to put tamarind. Instead of cocunut we can also have groundnut, it will add more taste.

hey wow...cooooooooool!

madhu ur red rice balls we call it

NEER SEEDAI :)

Quote:

---

Originally Posted by Shakthiprabha

madhu ur red rice balls we call it

NEER SEEDAI :)

---

we use to call it as kaara urundai, adhai apdiye english le type panniten... hahaha :lol:

Thanks Madhu, the herbal tovayal sounds healthy and nice.

Quote:

---

Originally Posted by ayeshasadique

SZECHUAN BEAN CURD

---

Quote:

---

Originally Posted by ayeshasadique

ALEECHA (Ethiopian vegetable stew)

---

thanks for these recipes...i'm gonna try it out :)...