Green Onion Dip Using Epigamia Greek Yogurt

There are many recipes for green onion dip using cream cheese or cheese. Just using epigamia greek yogurt we have much healthier dip option with the same creamy texture. This dip has a subtle onion flavor and is excellent when served with crackers, tortilla chips or carrot sticks. 

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Epigamia, in Ancient Greek, meant a way to formalize the relationship between different nations. Thus, with this cup of Greek Yogurt has applauded the marriage of a healthy lifestyle with delicious taste, using only natural ingredients(100% cows milk and culture). 

Once the yogurt is set it is strained thrice to remove excess whey water, the end product is a thick and creamy yogurt, Greek yogurt helps in easy digestion and is packed with high calcium and protein, no preservatives or artificial flavours added. One can enjoy all natural flavor yogurt tubs like mulberry, green apple, mango, strawberry, blueberry, honey banana, and vanilla flavor. 

Ingredients:

2 Tbsp Ketchup

2 Tbsp Red Chilly Sauce

2 Tbsp Mustard Sauce or 

1 Tbsp Mustard Paste

2 Tbsp Epigamia Greek Yogurt

2 Cloves Crushed Garlic

1/4 Tsp Paprika

1/4 Salt and Pepper

1 Cup Finely Chopped Spring Onion Greens

4 Tbsp Mayo

2 Tbsp Olive Oil

Method:
Pour the yogurt in a tupperware container.
Add minced garlic, salt and pepper, chilly sauce, mustard sauce, tomato ketchup, chopped green onions, mayo and 2 tbsp olive oil.
Mix all the ingredients till well combined.
Cover refrigerate the dip for 4 hours before serving.
Once the dip has chilled serve chilled...sprinkle paprika and drizzle 1 tsp olive oil serve...Enjoy 😋

One tub of epigamia yogurt is 90 grams, equivalent to 1 1/2 eggs or 2 cups cooked dhal, available at all super markets and online stores in India. 

My favorite is the plain yogurt (natural), epigamia also offers tantalizign flavours like Alphonso Mango, Strawberry, Green Apple, Vanilla, Honey Banana, and Mulberry.

Price of Epigamia Greek Yogurt in India

Priced at Rs 35 per 90 grams cup, All these flavors are natural fruit based with very less amount of sugar added. Visit http://www.epigamia.com/ for more info.

3 Burger Recipes Using Pulled Jack Fruit (Palakkai Burger Recipe)

Raw Jackfruit dishes at my house is relished without any complaints. In southern India jack fruit is considered to be auspicious, we prepare many traditional recipes using raw and ripe jackfruit. I have never tried using a jackfruit in a burger before this was my first attempt and we enjoyed all the 3 burgers. 

Many people dont know the properties of this fruit, it is rich source of vitamins, minerals, carbohydrates, electrolytes, fiber, fat and protein. Consuming jackfruit in vegetable or fruit form is equivalent to 4 rotis or 3 types of vegetables. 

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Jack fruit is easy to clean we will have to apply coconut or sesame oil to the knife and hands and start peeling the fruit or vegetable. Then chop the vegetable into large chunks and place it in large pot of water.

We can cook the jackfruit using a pressure cooker since i was preparing this pulled jack fruit burger I did not want to over cook the vegetable and used a heavy bottom pot to cook the vegetable to perfection.

To prepare 3 different burger recipes I used 650 Grams Jackfruit.
1 Vegetable Stock Cube
1 Tbsp Salt 
2 Liters Water
Heavy bottom pot.

Bring water to a rapid boil in add salt and stock cube place on low to medium flame and add jack fruit.

Keep stirring the jack fruit every 5 to 10 minutes and check if the vegetable has cooked. It took me 30 minutes to cook my jackfruit to perfection.

Once the jack fruit has cooked drain excess water using a colander and place the jack fruit back in the pot. Once the vegetable has cooled down gently pull apart the strands and reserve.

We can store the cooked jackfruit refrigerated in a airtight container upto a weeks time.

Pulled Jackfruit Tandoori Burger...

Ingredients:

200 Grams Cooked and Shredded Jackfruit

1 Tbsp Ginger and Garlic Paste

1/2 Tsp Garam Masala or Tandoori Masala

1 Tbsp Chilly Powder

1/2 Tsp Pepper Powder

1 1/2 Tbsp Dried Fenugreek or Kasoori methi

1 Large Onion Finely Chopped

Fist Full Mint and Coriander Finely Chopped

3 Burger Buns

Mayo or cheese spread

Salt as per taste

2 Tbsp Oil

Method:
Heat a wok with 2 Tbsp oil. Add the ginger and garlic paste fry till raw flavor reduces. Add the dry masalas and fry for a minute. Add the shredded jackfruit and fry in the masala for a minute on low flame. Add 2 tbsp water and salt as per taste stir all the ingredients and cook until raw flavors reduce. Place on high flame and allow the excess moisture to evaporate remove from flame and reserve.

Heat a pan or skillet. Cut the burger bun into half place on hot pan and toast on low flame add 1 tsp of oil or butter and toast until the edges turn char slightly remove from flame spread with cheese spread and fill the bun with the filling top with cabbage salad or with onions and tomato and serve hot...Enjoy 😋 

Chilly Basil Pulled Jackfruit Burger...

Ingredients:
200 Grams Cooked and Shredded Jackfruit
1 Large Onion Finely Chopped
3 Birds Eye Chilies Finely Chopped
1 Tbsp Ginger and Garlic Paste
Fist Full Mint, Coriander, Basil Leaves Washed and Finely Chopped
3 Burger Buns
Cheese Spread or Mayo
2 Tbsp Sesame or Olive Oil
Salt as per taste...

Method:
Heat a wok with 2 Tbsp oil. Add the ginger and garlic paste fry till raw flavor reduces. Add the chopped onions, basil, coriander, mint and chilies and fry for a minute. Add the shredded jackfruit and fry in the onion and basil masala for a minute on low flame. Add 2 tbsp water and salt as per taste stir all the ingredients and cook until raw flavors reduce. Place on high flame and allow the excess moisture to evaporate remove from flame and reserve.

Heat a pan or skillet. Cut the burger bun into half place on hot pan and toast on low flame add 1 tsp of oil or butter and toast until the edges turn char slightly remove from flame spread with cheese spread and fill the bun with the filling top with cabbage salad or with onions and tomato and serve hot...Enjoy 😋 

Pulled Jackfruit in BBQ Sauce...

Ingredients:
200 Grams Cooked and Shredded Jackfruit
1 Onion Finely Chopped
Fist Full of Mint and Coriander Washed and Finely Chopped
1 Tbsp Ginger and Garlic Paste
1 Tbsp Paprika
1 Tbsp Italian Seasoning 
2 Tbsp Mustard Sauce
2 Tbsp Tomato Ketchup
1/2 Tbsp Pepper Powder
2 Tbsp Worcestershire Sauce
2 Tbsp Oil
3 Burger Buns
Cheese Spread Or Mayo
Salt as per taste

Combine 1 Tbsp Paprika, 1 Tbsp Italian Seasoning , 2 Tbsp Mustard Sauce, 2 Tbsp Tomato Ketchup, 1/2 Tbsp Pepper Powder, 2 Tbsp Worcestershire Sauce, Pepper powder, paprika and italian seasoning mix well and store the sauce over night in the fridge.  

Method:
Heat a wok with 1/2 cup water and bring to a rapid boil add the sauce, ginger and garlic paste stir reduce on low flame. Occasionally keep stirring, once the sauce thickens reserve half the amount of sauce.

To the wok add the jackfruit, onion, coriander and mint alsong with 2 tbsp oil and salt as per taste stir and fry all the ingredients. Add 2 tbsp water and cook until raw flavors reduce. Place on high flame and allow the excess moisture to evaporate remove from flame and reserve.

Heat a pan or skillet. Cut the burger bun into half place on hot pan and toast on low flame add 1 tsp of oil or butter and toast until the edges turn char slightly remove from flame spread with cheese spread and fill the bun with the filling top with BBQ Sauce and cabbage salad or with onions and tomato and serve hot...Enjoy 😋 

5 Easy Cooler Recipes Using Tender Coconut Water

Hi Friends, Every year during summer I post recipes using tender coconut or iceapple. This year I planned to post cooler recipes using tender coconut water with all natural ingredients.

I have also updated these recipes on my youtube channels do visit my channel for more recipes...

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Please click here to view NIMBU NARIYAL KI SHIKANJI RECIPE

 Saffron and Passion Fruit Infused Tender-Coconut Cooler...

Ingredients:
1 Passion Fruit
2 Cups Tender Coconut Water
8 to 10 Strands Saffron
1/2 Inch Ginger Grated
2 Tbsp Lime Juice
Pinch of  Salt
1 Tbsp Diet Sugar (Optional)

Method:
In a mixing bowl scoop and add the passion fruit. Mash the fruit using back of the spoon. Add grated ginger, lime juice, pinch of salt, sugar, saffron strands and coconut water mix well till all ingredients are well combined, refrigerate for 20 minutes before serving. Once the saffron has infused in coconut water serve in a tall tumbler with ice cubes...Enjoy 😋

 Passion Fruit, Tender Coconut mojito...

Ingredients:
1 Passion Fruit
2 Cups Tender Coconut Water
Fist Full Mint Leaves
1/2 Inch Ginger Grated
2 Tbsp Lime Juice
Pinch of  Salt
1 Tbsp Diet Sugar (Optional)

Method:
In a mixing bowl scoop and add the passion fruit. Mash the fruit using back of the spoon. Add grated ginger, lime juice, pinch of salt, sugar, mint leaves and coconut water mix well till all ingredients are well combined, refrigerate for 20 minutes before serving. Once the mint has infused in coconut water serve in a tall tumbler with ice cubes...Enjoy 😋

Tender coconut water infused with basil, chilly and orange glucose...

Ingredients:
6 Cups Tender Coconut Water
Fist Full Basil Leaves
3 Tbsp Basil Seeds
1/2 Chilly Finely Chopped
2 Inch Ginger Grated (Optional)
2 Tbsp Lime Juice
Pinch of  Salt
1 Tbsp Diet Sugar (Optional)
3 Tbsp Orange Glucose or Orange Tang

Chilly Basil Infused Coconut Cooler:
In a mixing add 1/2 tsp grated ginger, lime juice, pinch of salt, sugar, 5 to 6 torn up basil leaves, chilly, 1 tbsp basil seeds and coconut water mix well till all ingredients are well combined, refrigerate for 20 minutes before serving. Once the basil has infused in coconut water serve in a tall tumbler with ice cubes...Enjoy 😋

Basil Infused Coconut Cooler:
In a mixing add 1/2 tsp grated ginger, lime juice, a pinch of salt, sugar, 5 to 6 torn up basil leaves, 1 tbsp basil seeds and coconut water mix well till all ingredients are well combined, refrigerate for 20 minutes before serving. Once the basil has infused in coconut water serve in a tall tumbler with ice cubes...Enjoy 😋

If Glucose powder is not available in your country please use orange tang powder for this recipe...

Peppy tender coconut, orange and basil infused cooler:
In a mixing add 1/2 tsp grated ginger, lime juice, pinch of salt, sugar, 5 to 6 torn up basil leaves, 1 tbsp basil seeds, 2 tbsp orange glucose powder and coconut water mix well till all ingredients are well combined, refrigerate for 20 minutes before serving. Once the basil has infused in coconut water serve in a tall tumbler with ice cubes...Enjoy 😋

Peri Peri Sweet Corn Kosambri Recipe (Southindian Style Corn Salad) #Supacorn

Kosambri is a healthy and refreshing traditional salad which is served during festivals or prepared during summer. Kosambri is normally prepared with raw mango, cucumber and soaked mung dhal (soaked split mung beans) tempered with mustard and garnished with freshly grated coconut and coriander. 

After receiving entire range of corn from supa corn I was planning to create a mashup recipe (two different flavor combinations or two completely different dishes combined is called mashup recipe). My plan was to use Peri peri masala it has always been my favorite spice blend.  Please click here to view my corn kosambri recipe posted in 2010. 

Supa Corn is oxy packed remains fresh until 9 months without refrigeration. No preservatives added. What I like about supacorn is their option to serve the corn as it is or we can add to any dish. Corn kernels cooks fast under 2 minutes. We can also consume the corn directly from the packet. Visit http://www.supafood.in/ for more info.

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Ingredients:
1 Packet Peri Peri Supa Corn
1 Packet Plain Supa Corn 
1/2 Cup Fresh Pomegranate Seeds
1 Cucumber 
1 Medium Onion
3 Carrots
2 Chilies
10 Raisins
1 Tbsp Mustard Seeds
1/2 Tsp Asafoetida
1/2 Cup Fresh Coconut
 1/2 Lime
2 Sprigs Curry Leaves
2 to 3 Sprigs Coriander Leaves
2 Tbsp Oil
Salt as per taste

Method:
Peel and wash and finely chop the veggies...carrots, onion, chilies, coriander and cucumber. Heat a pan with 1 tbsp oil on medium flame.

Add mustard seeds to the hot oil allow to splutter and reduce.
Once the mustard seeds stops spluttering add asafoetida and curry leaves fry for a second and add the sweet corn along with the peri peri masala stir and cook for a minute.

Remove the corn from flame allow the corn to reach room temperature. Add coconut to a mixer jar and grind to form grated coconut.

Once the corn has cooled to touch add the chopped veggies, Pomegranate Seeds, grated coconut, raisins and chopped chilies mix well and adjust the salt just before serving. Add lime juice and salt mix the salad well and serve...Enjoy😋

Passion Fruit Panakam Recipe

Pannakam or pannagam is normally prepared during SRI RAMA NAVAMI (Celebration of Lord Rama's Birth). We can add fruits of our choice to this drink I've used passion fruit other than banana all citrus and melon fruits can be chopped and added to this cooler recipe.  

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Ingredients:
1 Liter Luke Warm Water
2 Cups Raw Cane Sugar
1 Tbsp Grated Ginger
3 Pods Cardamom
1/4 Tsp Salt
5 Strands Saffron
3 Limes

Method:

Add raw cane sugar to luke warm water and stir till the sugar is dissolved.

Juice the limes and add to the sugar water.

Crush the cardamom pods using mortar and pestle.

Add grated ginger, salt and saffron strands mix all the ingredients till well combined.

Cover and place the mix in the fridge for and hour.

Once the lemonade has chilled scoop and add passion fruit stir well and serve chilled. Enjoy 😋

Please Click here for Musk Melon Panakam Recipe