Mini Omelette | Omelette Paniyaram

Mini omelette are yummy little omelette's which can be enjoyed as appetizer's or as a snacks. I wanted to make this dish healthy & made of mostly with egg whites & a small amount of yolk. Any addition of vegetables or spices makes this omelette more flavor.

Prep Time-10mins | Cook Time-10mins |Yields-6mini Omelettes 
Ingredients
3 Large egg whites 
1 Whole egg 
2 Tbs sun-dried tomatoes chopped
1/2 Cup diced onions 
4 Green chili's chopped
1 Tbs oil
Salt
Directions

- Whisk all the ingredients in a bowl other than oil in a bowl. 

- Heat a mini pancake pan or paniyaram pan with little oil in all the rounds. 

- Half fill the rounds with egg mixture.

- Cook them in medium heat for 3 mins or until they nicely done on the other half. 

- Rotate them with a spoon & allow the other side to cook for another 3mins.

- Switch off heat & remove them.

- Serve them with rice or along with ketchup.

Note:

- Replace egg whites with 3 full eggs.

- You can replace sun dried tomatoes with veggies like carrots, scallions...etc.

- Green chili's can be replaced with red chili powder.

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BWW #120

Sending this to Susan's BWW event which was passed to Cindystar & being hosted @ Susan of The Well-Seasoned Cook

Apple Pickle | Apple Pachadi | Pickled Granny Smith Apples

Apples are the one fruit I maintain a distance. It's kind of complicated that I like to have a apple juice but not the fruit. Even a tasty dessert with it is a no no to me. So this time when I was visiting the fruit/veggie market I thought of trying this green "Granny Smith Apples" & got a couple of them. 

The other day while I was taking to my mom she told me about my grand mom's recipe for chutney with red apples.With collaborated effort we both came out with this spicy pickle recipe.

Pickles generally ask for sourness in the recipe & granny smith apples have what a pickle needed. It's a instant pickle with couple more ingredients add to it & you can have it on the same day you made it.

Prep Time-10mins | Cook Time-5mins | Yields-6 & more servings

Ingredients

1Big granny smith apple /2cups grated apple 

2Tbs chili powder (Adjust acc. to your spice level) / kaaram

1/2Tsp turmeric powder / pasupu

2Tsp mustard seeds / avalu

1/2Tsp methi seeds / menthulu

Salt 

Seasoning
2Tbs oil

1Tsp mustard seeds 

2Red chilli's cut in equal size 

2Crushed garlic pods 
Few curry leaves

Directions

- Heat a pan with mustard & methi seeds. Roast them for 2mins.Switch off heat. Allow them to cool & grind them to smooth powder.

- Take grated apple in a bowl add turmeric,chili powder, mustard methi powder & salt.Mix them well.

- Heat pan with oil add mustard, red chili's, curry leaves & crushed garlic. Once the mustard starts jumping switch off heat.

- Mix seasoning to the apple mixture. Keep it aside for at least 1hr & let the flavors mingle.
- Serve it as a side for rice & roti.
Note:
- Instead of garlic you can flavor up with hing/asafoetida. 
- Don't grate or cut apple ahead becoz apple turns brown. So to avoid  arrange all the ingredients ahead and then come to apple.

- Adjust chilli powder.

Kimchi Egg Drop Soup

For this weeks blogging marathon I'm showcasing " Soups & Salads". Today I'm sharing a healthy soup made of egg whites. Check this Blogging Marathon page for the other Blogging Marathoners doing BM#38.

Kimchi egg drop soup is packed with nutrients & proteins that we need on a daily basis. The soup tasted delicious with fermented juices of kimchi & the broken egg whites. I made it with left over cucumber kimchi I made few weeks back. You can replace this with a store bought or any home made kimchi. 

Prep Time-10mins | Cook Time-20mins | Yields-2servings
Ingredients
1cup kimchi
3cups water
1Tbs tomato paste or 1 tomato pureed
1/2Tsp red chili pepper (Optional) 
1Tsp sugar 
salt

1egg 

Few scallions & grated carrots for garnish

Directions

- Take a vessel with water & to that add kimchi.

- Along with that add tomato paste, chili powder, sugar & salt.

- Bring it to boil & cook for 15mins or till the veggies are done. Adjust the salt, spiciness & sugar if needed.

-Now separate the egg whites in to a bowl. whisk it with a spoon & add directly to soup. 

- The egg breaks & mingles with the soup. Cook for 5mins & switch off heat. 

- Garnish with spring onion, carrots & serve it as you like.  

Note: 

- Kimchi will have sufficient spiciness to it. If needed add extra or just omit adding it.

- You can add the whole egg instead of egg whites.

I served it with a egg white omelette & roti for lunch. It was filling & good.

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Moong Dal Sprouts | How to make Moong Dal Sprouts ?

How to sprout??? Yah.. When you are thinking & trying to be healthy, sprouted beans are involved in it. Other day I was randomly checking the calorie facts of mung bean & to my surprise 1Cup of sprout beans are just 31 calories. I was jumping in joy..of-course in my head & went a head making a snack bowl for the eve.
Bean & lentils take at least 2days of time to sprout. Plan ahead if you want to snack on them. Coming to sprouting, I remember my mom making them in a cheese cloth & I have seen many tutorials with different methods. so here is how I have done.

Ingredients
1/2Cup moong beans / mung beans
Directions:
1. Soak Moong beans for 16hrs. I checked the beans after 8hrs and I could see some beans haven't puffed yet. I went ahead & soaked them for next 8hrs.

2. Drain the water & give them a good wash.

3. Now comes the sprouting part. If the bowl is small then transfer beans in to a wide bowl & close it with a lid in a way you allow a little air in to it.

4. They sprouted a little after 8hrs.

5. After another 8hrs they are fully sprouted & ready to snack on.

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Mung Sprouts Salad | Moong Sprouts Salad | Sprouts Salad

For this weeks blogging marathon I'm showcasing " Soups & Salads". Today I'm sharing a healthy sprout salad. Check this Blogging Marathon page for the other Blogging Marathoners doing BM#38.

Moong sprouts salad / Mung sprouts salad is a healthy indian style salad. Sprouts are a healthy & nutrient food. They can be made with different pulses & I chose moong bean sprouts for this salad. I made it in Indian style as I don't have to add oil in the dressing & it only needs 3 ingredients to build the flavor in salad. Check my post for how to sprout for step wise post.

Prep Time-16hrs | Cook Time-10mins | Yields-2servings
Ingredients
1Cup moong dal sprouts
1/2Cup grated carrot 
1Tbs lemon juice 
1Tsp red chili powder (Adjust accordingly)
salt
Directions 
- Steam cook mung dal for 5mins. Remove them & cool them.
- Mean while in a bowl mix carrots, lemon juice, red chili powder & salt. 
- Now add the moong sprouts to the bowl & mix them well. 
- Adjust salt & chili powder if needed. 
- Garnish as you like & enjoy this healthy salad.
Note:
- You add finely chopped onions for a crunch in the salad.
- You can mix & match veggies in this salad. So play with the combo's as you like.

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Tabbouleh | Quiona Salad | Keen-wah Salad

For this weeks blogging marathon I'm showcasing " Soups & Salads". For the First day I made Tabbouleh an arab salad for the event. Check this Blogging Marathon page for the other Blogging Marathoners doing BM#38.

Tabbouleh is a arab salad, traditionally made of bulgur wheat & mix of veggies topped with a lemon & oil dressing. I replaced bulgur with quiona & rest of the salad recipe remained the same. It is sure a healthy filling salad.

Prep Time-10mins | Cook Time-20mins | Yields-2 servings
Ingredients
1/2 Cup Quiona / Keenwah
Water 3/4 Cup water
1big roma tomato chopped in to small pieces

2Scallions chopped

1Tbs lemon juice
1Tsp black pepper (Adjust if needed more)
1Tbs olive oil
1/4cup chopped parsley
Salt
Directions
- Cook quiona with 3/4 Cup water on a stop top. Once all the water is absorbed switch off heat & close it with a lid for 10mins. Transfer the cooked quiona on to a plate and allow it to cool.
- Mean while in a small bowl add chopped tomatoes, scallions, lemon juice, black pepper, oil, salt & parsley. Mix them well. 
- Now add the quiona to the mix bowl & mix it gently. Make sure that the ingredients are mingled well.
- Adjust salt, pepper & lemon juice if needed. 
Note:
- If needed add little more of oil. But I liked it with less oil.
- Use olive oil for perfect taste. 

I served it with my afternoon lunch along with roti.

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Masala Peanuts

Masala Peanuts are a crunchy & crispy bites which can be enjoyed as a evening  snack along with your tea or coffee. To make them healthier I microwaved this goodies and they were as perfect as a deep fried one's. I shared both the versions for you all to explore & can choose the option you like. 

Prep Time-5mins | Cook Time-5mins| Yields-2servings
Ingredients 
1/4Cup besan 
2Tbs rice flour
1/2Cup peanuts
1Tsp red chili powder
1/2Tsp salt (Adjust as needed)
4Tsp water
1Garlic minced
1/2Tsp oil 
Few curry leaves 
Directions
Microwave Version: 
- In a bowl add all the above ingredients & mix them well. Adjust salt & chili powder if needed.
- Take a microwave safe bowl or on small cookie plater & apply oil to it. Now lay peanuts so that they won't touch with each other. 
- Microwave it for 2mins & shuffle them. Now microwave them for 3mins & the masala peanuts are ready. 
Deep Fried Version: 
- Take an pan with enough oil to deep fry & bring it to boiling point. 
- Add little by little of peanuts to pan and fry them crisp. 
- Remove them & lay them on a paper towel to remove extra oil. 
- Repeat the same with rest of the peanuts. 
Note:
- You might have to microwave peanuts in small batches if your are using a small bowl or plate. 

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Black & White Wednesday #118 - A Round Up

Enjoy the virtual treat & the round up of BWW#118 with wonderful Black & White pictures from my friends. 

"Unripe Grape" by Rosa of Rosa's Yummy Yums 

"Purple Sprouting Broccoli" by Simona of Briciole

"Black eyed beans" by Chitrangada Kundu of Color and Spices

"Orange Punch" by Cinzia of Cindy Star Blog

"Spices Love" by Aparna of Stories From The Mahe Coast

"Vine Tomatoes" by Me 

Sambar Powder | Sambhar Podi

Sambar powder is one of the basic spice powders where every south indian household has it in their kitchen racks. This powder recipe has different variations from region to region. I got this recipe from my mom & she makes a fresh powder of this recipe every time she makes sambar. She prefers using fresh powder to stored one because of it's flavor. She uses the same recipe when making it in bulk too.

Cook Time-10mins | Prep Time-5mins | Yields-5Tbs of powder

Ingredients 

2Tbs chana dal / senaga pappu 

2Tbs urad dal / minapappu 

2Tsp cumin

1Tsp methi

5Tbs coriander seeds

6Red chili's 

2Tbs black pepper

2Strands of curry leaves 

1Tsp hing / Asafetida

2Tbs grated dry coconut 

1Tsp oil

Directions 

- Heat pan with 1/2tsp oil & to that add chana dal & urad dal. Fry them till they change light to a little darker shade.

- Transfer them on to plate & allow them to cool. 

- Now add another 1/tsp oil to pan & rest of the ingredients other then coconut . 

- Fry them to till they are changed to a little darker shade & switch off heat & allow it to cool.

- Once they are cool enough grind them to a smooth powder along with coconut.

- Store it in a air tight container for freshness. 

Similar recipes you might like:

- Rasam Powder | Charu Podi | Saaru Podi

- Tamarind Pulp

- Ginger Garlic Paste

- Endu Kobbari Karam | Spicy Dry Coconut Powder

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