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Rocket tomato and feta salad is packed with flavors and taste, we enjoyed crisp rocket leaves topped with juicy sweet cheery tomatoes and olives.
Recipe Video is Updated on Vidyascooking Youtube English and Tamil Channels 😊
Ingredients:
1 Pack = 20 Cherry Tomatoes
40 Grams Rocket Leaves
2 Tbsp Sliced Black Olives
1 Tbsp Olive Bran (Juice)
1 Tsbp Lime Juice
1 Tsp Chilly Powder
1/4 Tsp Pepper Powder
1/4 Tsp Salt
1 Tbsp Oil (Olive Oil or Peanut Oil)
50 Grams Feta Cheese
Prep:
Pluck and remove the hard stems from rocket leaves. Add the rocket leaves to a pot of water and rinse it well follow this step thrice.
Once the rocket is rinsed well place it in a colander allow excess moisture to drain for 10 minutes. Spread the leaves on a towel and allow it to air dry till there is no moisture.
Wash the tomatoes and place it in a colander allow excess moisture to drain. Spread the tomatoes on a towel allow it to air dry. Chop the tomatoes into halves and reserve.
Wash a lime chop into half and squeeze the lime juice in a bowl and reserve.
I used pre sliced olives, drained the olives from salty water and reserved.
Crumble the feta cheese in a bowl and reserve.
Method:
In a small bowl add chilly powder, pepper powder, 1/4 tsp salt and oil mix well. We can use a tsp of olive juice in the dressing.
On a serving platter spread the rocket leaves in a even layer.
Start layering the rocket leaves with a even layer of chopped cherry tomatoes, followed by sliced olives.
Top the salad with dressing and crumbled feta cheese and serve...Enjoy!
Palak kichadi is a must try recipe it has to be consumed hot topped with ghee. Nutritious and healthy meal for entire family. I prepared this kichadi for lunch along with raita and papad.
Recipe Video is Posted on Vidyascooking Youtube English and Tamil Channel 😉
Palak Kichadi Ingredients:
Masala Paste:
1/4 Cup Onion
1/4 Cup Tomatoes
3 Green Chilies
1/2 Inch Ginger
4 Garlic Pods
1 Inch Cinnamon
2 Cloves
3 Cardamoms
2 Cups Spinach
2 Tsp Oil
For Masala Rice:
1 Cup Jeera Rice (Seeraga Samba Rice)
1 Cup Split Moong Dal (Mung Beans)
1 Inch Cinnamon
1 Star Anise
2 Cloves
3 Cardamoms
1/2 Cup Onions
1/2 Cup Tomato
3 Sprigs Curry Leaves
3 Green Chilies
1/4 Tsp Turmeric
1/4 Tsp Asafetida
Salt as per taste
Oil as required
Ghee as required
Prep:
Peel 2 medium size onions, rinse in water twice. Finely chop the onions and reserve.
Rinse 2 medium size tomatoes in water. Finely chop the tomatoes and reserve.
Remove the stems from green chilies and chop into half.
Peel and rinse 10 pods garlic. Chop the garlic.
Peel and rinse ginger, chop the ginger and reserve.
Pluck and remove the roots from spinach. Rinse the spinach 3 to 4 times in water. Roughly chop if needed and reserve.
Wash and soak the rice and split moong dal.
Separate 4 sprigs curry leaves from stem rinse in water and reserve.
Remove the stem from 3 green chilies, slit the chilies in the middle and reserve.
Peel and rinse equal amount garlic, roughly chop and add it to a mixerjar, grind the ginger and garlic to form a smooth paste and reserve.
Boil 6 to 7 cups water and reserve, use warm water to prepare such recipes the cooking process will be much faster.
Prepare Spinach Masala:
Heat a pan with 2 tbsp oil on medium flame.
Add cinnamon, cloves and cardamom allow the spices to splutter.
Add 1/2 the amount chopped garlic and ginger and fry it a bit.
Add half the amount chopped onions, tomatoes and chilies fry all the ingredients until onions turn transparent.
Add spinach cover then pan with lid and allow the spinach to wilt and cook down.
Once the spinach has cooked remove from flame allow it to reach room temp. Add the spinach masala to a mixer jar without adding water grind to form a smooth paste and reserve.
Method:
Heat a pressure cooker with 2 tbsp ghee and 1 tbsp oil.
Add cinnamon, star anise, cloves and cardamom allow the spices to splutter.
Add chopped garlic and fry till raw flavor reduces. Fry the garlic till light golden in color.
Add finely chopped onion, tomatoes, slit green chilies and curry leaves and fry till onions turn transparent.
Add asafetida, ginger and garlic paste and fry it till raw flavor reduces. We can add 2 tbsp water to cook down the onions till raw flavor reduces.
Drain and add the rice and moong dal to the onion masala. I measured and added 6 cups warm water stir it once.
Add coarse salt and stir well. Place the lid and whistle on high flame allow the rice to cook for 3 to 4 whistles.
Once the pressure has reduced, remove the whistle and lid from the pressure cooker. Add the palak puree mix all the the ingredients once and adjust the consistency with warm water, add salt if needed and place it on medium flame.
Cook the palak kichadi for 3 to 4 minutes on medium flame.
Remove the kichadi from flame and serve it hot topped with ghee...Enjoy!
Have you tried spring onion omelet before? If not then this is a must try recipe. We can serve this omelet anytime of the day for breakfast, lunch and dinner. This omelet pairs well with bread toast, rasam rice and pulao. Chives are shallot greens in local dialect we call shallots as sambar onions. If we cannot find chives we can use spring onions.
Recipe video is updated on Vidyascooking Youtube Channel in English and Tamil😊
Ingredients:
4 Eggs
2 Cups Chives or Spring Onions
1 Tsp Chilly powder
1/4 Tsp Pepper powder
1 Tsp Salt
2 Tbsp Oil, Butter or Ghee as per choice.
Prep:
Separate and sort the chives, remove the root ends and rinse it well in water.
Spread the chives on a towel and allow it to drain and air dry a bit.
Take a bunch of chives and finely chop it, repeat the process and chop all the chives.
Crack the eggs in a mixing bowl.
Method:
To the eggs add the chives, chilly powder, pepper powder and salt whisk well using a fork.
Heat a pan on medium flame with 2 tbsp oil.
Add the egg mixture to the pan, spread all the ingredients in a even layer with a fork and fry it on medium flame for 2 minutes.
Once the eggs have cooked and fried, using a spatula flip the eggs to the other side and fry it for 2 more minutes.
Transfer the omelet to a plate, garnish with finely chopped spring onions, sprinkle chilly powder and pepper powder, serve hot...Enjoy!
