Khattey Meethey Shalgam (Sweet and Tangy Turnips)

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Hunger is the mother of a new recipe! This delicious sweet and tangy Turnip dish happened as I followed my early morning hunger cravings and it turned out scrumptious!

What went in:

Turnips, Shallot/Onion

A teaspoon urad dal

Spices: Heeng, Cumin, Coriander, Rai, Fennel seeds, Whole Green/Red chillies, Red chilli powder, salt

Mustard oil

Jaggery and lemon juice

Recipe:

Heat mustard oil. Add urad dal and let it splutter. When it turns golden brown, add a pinch of heeng and a teaspoon cumin seeds. Now add two whole green or red chillies. Add roughly chopped shallots. When shallots begin to turn brown, add peeled and chopped turnips. Let them cook on slow flame, without covering the pan. Once the turnips are almost half done, add salt, red pepper and spice mix (rai, coriander and fennel seeds). Cover and cook till completely done. Add grated jaggery and lemon juice. Turn off the heat when jaggery has melted. Sweet and tangy turnips are ready to be savoured with hot paranthas or chapatis!

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Handpainted Chest of Drawers

Add some happiness to that old piece of furniture…this one pepped up with grey, white and pink…take your pick from the color palette and go make that giveaway a keep sake!

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Easy, healthy, nutritious – homemade pasta with tomatoes, baby brinjals and cottage cheese

Making pasta at home is super duper easy…cut it in simple long strips, for intricate ones get a pasta maker…

For pasta (found this recipe in a magazine) – 250 gm whole wheat flour, 1 egg, 15 ml olive oil, salt. Make a dough. Keep in refrigerator for two hours. take it out, roll it, cut it in long strips or as you like. Dust with dry flour. Let dry for 15-20 minutes. Boil water in a pan with some salt. Add pasta to boiled water. Blanch for 4 minutes. Take it out and roll it in a sauce of your choice. Sufficient for two people or two and a half maybe đŸ™‚

For tomato sauce – Olive oil, 1-2 garlic, Oregano, roughly chopped tomatoes, salt, pepper. Simmered together for 10 minutes. Or, till you know its done.

Add roasted baby brinjals to the sauce when its ready. Top it over the pasta. Add a dash of homemade cottage cheese (its delicious, light and easy to make). Sprinkle oregano and black pepper.

Eat with full health!

pasta

fruity, nutty, tangy rice and egg white salad

When there is nothing in the kitchen, there’s still something to put together a surprising lunch…

Rice, boiled egg whites, green mango, roasted peanuts, grapes, coconut, sprouts, olive oil, chilli flakes, lemon and salt…beetroot color me pink…and thank you mamma for the mint

rice and egg white salad
rice and egg white salad

Food Satori

sometimes you want to eat food when it is still in the making…sometimes you want to keep chewing the feeling of having finished a beautiful meal…

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The being of a spinach pancake
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Remnants of a beetroot evening
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Thyme and pepper collection – From The House of Potato