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In one of the magazines I picked up on the flight back home there was a lovely sounding recipe for scrambled tofu. To be honest tofu and I aren't the best of friends. Considering the darn thing is nothing short of a superfood though, I grudgingly send out invitations for dinner now and then. But first thing in the morning? Could my husband and I prove to be gracious hosts? A closer look and I Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com

I am back from my trip; it was a much needed, completely relaxing vacation that I enjoyed so much I am finding it hard to get back to work! But it is the 2nd of January and I have no excuse left. So nose to the grindstone. Meanwhile here's wishing all of you a happy, healthy and peaceful 2008. I promise to get back to blogging soon.Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com

Usually this pachadi is prepared because there is left over bottle gourd lying in the refrigerator. Many a time its just a very small portion that is left and there is nothing much that can prepared with it except chutney. Today was one such day when there was just enough sorakaya aka lauki and a [...]

Thotakura Pulusu with rice I have already blogged three recipes using chauli aka amaranth greens, Thotakura Pappu (dal), Thotakura Pesarapappu (with yellow moong dal and more of a stir fry dish) and Thotakura Vepudu (stir fry). For those who love these greens, here’s a popular dish from our parts, a tangy stew, Thotakura pulusu, [...]

One of the most fascinating aspects of food blogging is the throwing open of fellow blogger kitchens, who share the same passion as me - food and cooking simple meals. Food blogging is helping me expand my culinary knowledge and learn about the multitude of cuisines our country offers - a treasure trove of delicacies [...]

Many a time, infact very often, I cook a dish (especially chicken) with the available ingredients at home and no particular recipe in mind. Trusting my instincts, take the risk and play with the ingredients (I’m sure like me there are quite a few of you who do that with your cooking more often than [...]

This month Latha is hosting WBB with combi breakfasts as the theme. Thanks to the enthusiasm and dedication of my fellow bloggers who have kept the event going despite my prolonged absence from the blogging scene. If Latha is ok with a salad in a sandwich as a combi thing, then this is my entry for her.
31st Aug is the last date for sending her entries.










Sorry about the break that just kept getting longer and longer. This is an attempt to stick to my promise of getting back before the month of August ends and it is about a refreshing & inspiring breakfast I had this morning.


Alfalfa sprouts are one the most delicate sprouts you will find in a supermarket. I don't usually find them in mine, so when I do find them, I like to bring them home. These are nutritional powerhouses belonging to the pea family. More info here. In short they are very rich in most vitamins, protein and calcium and is a commonly used tonic in homeopathic medicine.

I usually saute them for a few seconds on high heat to kill any bacteria that could be harbouring as a result of water used for sprouting and this reduces their volume considerably.



Although I have stuffed the salad in a sandwich for a hearty breakfast, you can eat the salad as it is along with a soup for a light lunch, or serve it as one of the courses for a dinner party.



Carrot - Alfalfa Sprouts Salad

Time taken - around 15 min

Serves 2 or enough stuffing for 4 sandwiches



Ingredients

2 medium carrots, scraped and shaved / grated

1 cup alfalfa sprouts

1 clove garlic, smashed and minced

1 tsp sunflower /olive oil

1/4 tsp salt

freshly ground black pepper

1 tbsp or more balsamic vinegar

few fresh basil leaves, torn

optional extra: raisins / walnuts / candied nuts



Directions

In a non stick pan, heat the oil. Saute the garlic for a few seconds.

Add the sprouts and saute on high heat for 10-20 seconds.

Toss the grated / shaved carrots in the pan and remove the contents into a bowl.

Let this cool for 5 minutes.

Season with salt and pepper, balsamic vinegar.

Toss in the torn basil and nuts if using.

Refrigerate if serving as salad.



For sandwich, spread your favourite chutney on one slice, load with the salad and eat immediately.



Carrots can be easily replaced by zucchini in this salad and fresh basil with any other fragrant herb of your choice.

I would love to send this to Greedy Gourmet for Snackshots # 6 if it is not too late already :)

(c) Nandita Iyer 2008

Pachi Kothimira Pachadi with Pesarattu Regular readers of my blog will know that I’m a huge fan of fresh coriander leaves. Pachi kothimira pachadi is a very simple recipe that is easy to make, healthy and flavorful. This authentic pachadi, one of Andhra’s raw food side dishes, makes a excellent pachadi with famed Andhra Pesarattu. This [...]

Issues that required my immediate attention and also the planning, preparation and celebration of a themed birthday party for Nehal, who turned 6 a few days ago, had me away from the blogging world and internet. I have a long email list to clear and a couple of queries that need to be answered which [...]

Yes, the plan was to make a 'dum' dish with the casserole but I realized my pantry was missing a couple of ingredients. Onions on the other hand? Never run out of them. Though authentic zunka is made with onions, I used scallions (spring onions, green onions... so many names for such a dainty looking thing!) in this recipe. The garlic/ curry leaves tadka is not common either but this is how a Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com

One look at the authentic 'vadu mangu' pickle, Punjabi vadis and dhanraj chillies in the local Indian store and my in laws were floored! Shopping for groceries became more of a treasure hunt. They took their time strolling through the store and searching every nook for an edible surprise. I'd never have noticed the packet of green pigeon peas (tuvar lilva) had my mother in law not zeroed on it. Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com

This was going to be my entry for Suganya's wonderful event, Vegan Ventures but work interfered. Breaking all blogging rules (hopefully the Union Leader will protect me!), I am still posting the recipe because it's just so delicious and easy. What's a few days here and there when good food is at stake hmm? So here are my better late than never chana kebabs. The recipe is from my sister in law (Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com