Healthy green salad in two minutes - Weight loss spinach salad recipe

Healthy green salad in two minutes - Weight loss spinach salad recipe

Ingredients :

• Fresh finely chopped spinach 2 cups
• Fresh finely chopped cucumber 2 cups
• Fresh finely chopped coriander leaves - a few

For dressing :

• Menthe hittu ( check here for the recipe )
• Chutney pudi ( check here for the yummy chutney pudi recipe )
• Olive oil or Rice bran oil or groundnut oil 1 tablespoon
• Salt to taste

Procedure :

Mix all the above ingredients in a bowl and enjoy!!!

Tomato Thokku recipe | Thakkali thokku | Spicy tangy Tomato pickle recipe in Kannada

 

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Tomato Thokku recipe | Thakkali thokku | Spicy tangy Tomato pickle recipe in Kannada

Ingredients :

• Ripe tomatoes     10-15
• Tamarind  100 gm
• Jaggery     100 gm
• Red chilli powder 1 cup
• Turmeric powder 1/2 tablespoon
• Asafoetida 1/2 teaspoon
• Jeera 1 teaspoon
• Red chillies 5-6
• Roasted mustard powder 1 tablespoon
• Roasted methi powder 3/4 tablespoon

• Curry leaves 
• Cooking oil 1 1/2 cup
• Salt to taste

Recipe video :

Procedure :

• Wash and pat dry the tomatoes completely. See that there is absolutely no water or wetness.
• In a thick bottomed kadai, dry roast the mustard seeds and methi seeds separately.
• Let them cool and grind to fine powder.
• Chop the tomatoes.
• Heat half of the oil in a thick bottomed kadai.
• Add tomatoes and cook them in low heat.
• When the tomatoes start turning soft, add tamarind and continue to cook.
• Keep stirring and cook till the tomatoes become soft and mushy and the oil separates.
• Let it cool completely.
• Once it cools down, grind it into fine paste and remove to a bowl.
• To this paste add red chilli powder, turmeric powder, ground  methi and mustard powder.
• Add salt and mix everything well.
• Again heat a thick bottomed kadai.
• Add the remaining cooking oil.
• Add mustard seeds.
• Once they splutter, add jeera and asafoetida.
• Add dry red chillies and curry leaves.
• Lower the heat and add the tomato paste.
• Add jaggery and mix well.
• Now cook for another 5 to 6 minutes over low heat.
• Once the Thokku turns aromatic, switch off the heat.
• Once it cools down, store it in an airtight jar.
• It lasts for almost a month in refrigerator or upto week otherwise.
• Enjoy with piping hot rice and ghee, with curd rice or with chapati, dosa and rotis.