Archive for August 2019

Chow Chow Thoran (Poriyal) is a delicious and easy to make side dish to have with sambar and steamed rice.

how to make Chow Chow Thoran | Chayota Stir fry

Chayota squash is low in calories and high in fiber, antioxidants and other essential nutrients especially folate (vitamin B9). Including Chayote into your daily diet helps prevent acne, cancer. Chow chow is also good for those who are pregnant or planning to get pregnant.

How to make chow chow thoran with step by step photos:

1. Wash and peel the skin of chow chow. Soon after peeling, make sure to wash chow chow and your hand too very well.

2. Heat oil in a pan. Splutter mustard seeds. Add urad dal, curry leaves and chopped onion. Saute till the onions are transparent.

3. Add turmeric and green chillies, chopped chow chow and salt. Cover and cook for 2-3 minutes. Stir occasionally to avoid burning. Add little water to help it cook. Cover and cook till tender. Switch it off.

4. Finally add grated coconut. Mix well and cover it. Serve hot.

Chow Chow Thoran

Prep Time:- 5 minutes

Cook Time:- 15 minutes

Servings:- 2 people

Ingredients:-

1 big Chow Chow, about 380 gms
2-3 tsp oil
1/4 tsp Mustard seeds
1 tsp Urad Dal
few curry leaves
1 small Onion, chopped
1/2 tsp Turmeric
1 big green chilly, Slit or chopped
1/3 cup grated coconut

Method:-

1. Wash and peel the skin of chow chow. Soon after peeling, make sure to wash chow chow and your hand too very well.

2. Heat oil in a pan. Splutter mustard seeds. Add urad dal, curry leaves and chopped onion. Saute till the onions are transparent.

3. Add turmeric and green chillies, chopped chow chow and salt. Cover and cook for 2-3 minutes. Stir occasionally to avoid burning. Add little water to help it cook. Cover and cook till tender. Switch it off.

4. Finally add grated coconut. Mix well and cover it. Serve hot.

Don’t forget to tag your creation with @flavouredgoodness or use #flavouredgoodness on Instagram. Would love to see it!

Sweet Makhanas / Gur Makhana are healthy evening snack indulgence for kids. Prepared using Phool Makhana / puffed lotus seeds and glazed with jaggery and some nuts of your choice.

Fox Nuts / Makhana / Phool Makhana are Lotus seeds grown in water. And is largely produced in northern India, mainly in Bihar. With lots of health benefits, Makhana makes up an healthy snack for kids, elders and even for people who trying for weightloss, as they are low in calories and sodium.

Makhanas are used in different Indian recipes like kheer and curries. We can also prepare sweet and savory snacks using Makhana. This is very simple though time consuming recipe. Maximum cooking time is taken for making the makhanas crunchy. But, its much worth keeping in mind its numerous health benefits.

How to make Sweet Makhana / Gur Makhana with step by step photos:

1. At first Makhanas will be soft and won't crumble easily. After roasting and stirring continuously for 15-20 minutes, it will be nice crunchy. For testing, take a makhani and press it between your thumb and index finger. It should crumble easily. Now its ready. Switch off the flame and take out from the stove.

2. Take out the makhanas in a plate. In the same pan, heat ghee and jaggery. Cook it on low flame till it completely melts.

Note : If you want to add more jaggery, melt it separately, as it tends to burn quickly, changing its taste.

3. Add the roasted makhanas immediately and mix till it is well coated with jaggery.

4. Add nuts of your choice and mix again till well coated. Switch off the flame. It will stick all together. Separate it when its still hot or you can break it with hand once cooled.

Store it in an airtight container and enjoy as and when you have cravings.

More snack recipes for kids:

Sweet Makhana / Gur Makhana

Cook Time:- 30 minutes

Ingredients:

100 gms Makhana / Puffed Lotus Seeds
1/2 cup heaped Jaggery / Gur / Sharkara
1 tbsp White / Black til ( Sesame seeds/ Ellu)
2 tsp ghee

Method:-

2. Take out the makhanas in a plate. In the same pan, heat ghee and jaggery. Cook it on low flame till it completely melts.

Note : If you want to add more jaggery, melt it separately, as it tends to burn quickly, changing its taste.

3. Add the roasted makhanas immediately and mix till it is well coated with jaggery.

4. Add nuts of your choice and mix again till well coated. Switch off the flame. It will stick all together. Separate it when its still hot or you can break it with hand once cooled. Store it in an airtight container and enjoy as and when you have cravings.