Here is a quick and easy baby potato recipe that you can have either as a starter or a side dish. Try it today!

Baby potatoes in sambar masala recipe

Ingredients

• Baby potatoes: 250g
• Mustard seeds: 1 tsp
• Oil: 1tbsp
• Sambar masala powder: 1 heaped tbsp
• Salt: as per your taste preference

Method

1. Wash the baby potatoes and place in a pressure cooker with sufficient water. Cook for not more than two whistles.
2. Once the pressure settles, drain the water and place the potatoes in a colander. You may peel the potatoes or leave the skin on. Cut each potato into two halves.
3. In a pan, heat 1 tsp oil. Add mustard seeds and let them splutter.
4. Then add the potatoes and toss around.
5. Once they have browned a bit, lower the flame and add salt and sprinkle sambar masala evenly over the potatoes. Toss around so that the masala powder coats the potatoes well. Cover the pan and let it cook for few minutes.
6. Serve hot

The post Baby potatoes sprinkled with sambar masala appeared first on Complete Wellbeing.

Traditionally Sundal is made as prasad [devotional offering] during a religious festival or ritual, but it is often had as a healthful accompaniment to meals or just as a nutritious evening snack. When made for prasad, onions are not used.

Widely sold on the streets of Tamil Nadu and served in almost all Tamil homes, especially during the festive season, Sundal is a quintessential Tamil salad. You will often find Sundal being offered in temples of Tamil Nadu—served in bowls made of dried beetel leaves or banana/palm leaves.

This vegan Sundal recipe uses sweet corn instead of the more popular chickpeas.

Sweet corn Sundal [stir-fry] recipe

Serves 2 – 3

Ingredients

• 200g sweet corn kernels
• 3 chopped green chillies
• 1 tbsp chopped ginger
• 1 tbsp grated fresh coconut or desiccated coconut
• 1 tsp split black gram [urad dal]
• A pinch of asafoetida [hing]
• ¼ tsp turmeric powder
• 1 tsp mustard seeds
• 1 tsp gingelly [sesame] oil
• 2 tbsp finely chopped mint leaves
• 2 tbsp finely chopped coriander leaves
• 1 twig of curry leaves
• Salt to taste

Preparation method

1. Boil 3 – 4 cups of water in a pan and then add sweet corn pellets and turmeric powder. Cook on low-medium flame till the sweet corn turns soft. Remove from the heat, drain the water completely and keep aside for 10 minutes.
2. Heat 1 tsp oil in a pan and temper the mustard seeds, black gram and curry leaves. Add chopped green chillies, ginger, mint leaves and coriander leaves. Stir well for a few seconds.
3. Add cooked sweet corn, asafoetida and salt to taste. Cook for 2 – 5 minutes. Add grated coconut and stir well. You can also add grated raw mango, finely chopped onion and grated carrot to enhance the flavour of this dish.

The post Healthful Sundal recipe using sweet corn appeared first on Complete Wellbeing.

Ingredients

250g lady’s fingers / okra / bhindi
Oil 1- 2 tbsp
Turmeric 1 tsp
Red chilli powder 1 tsp
Jeera powder 1 tsp
Coriander powder 1 tsp
Amchur powder ½ tsp [dry mango powder] or Juice of half lemon
Salt as your prefer

Method

1] Wash and dry the okra. It’s important to dry them before cutting, or they becomes soggy.
2] Trim both ends and then slit the okra in 4 pieces each.
3] Line the baking tray with parchment paper and preheat the oven at 180ºC for 10 minutes.
4] Place all the sliced okra over the parchment paper. At this step, I also sliced an onion and added it to the okra. Sprinkle the oil and dry spices [EXCEPT salt ] over the okra and gently mix. If you add salt before baking it becomes a sticky mess. If you’re using lemon juice in place of amchur powder then add it in the end, with the salt.
4] Bake this for 20 – 25 minutes at 180 – 200ºC. You may want to check in after 15 minutes or so, as oven temperatures vary and in some ovens the cooking time is shorter.
5] Once done the okra will look brown and slightly shrunk. Now remove from the oven, transfer to a serving bowl or tray, sprinkle with salt, mix well and serve.
6] If you want it crispier, you may transfer it to a pan [No oil needed] and toss it for 2-3 minutes on high flame. Serve immediately.

The post Oven roasted crispy bhindi/ lady’s fingers/okra appeared first on Complete Wellbeing.

Ingredients

• 200g button mushroom
• 2 tbsp garlic cloves, minced
• ⅓ cup finely chopped onions
• 2 tbsp finely chopped capsicum
• 1 tsp oil
• Grated mozzarella cheese
• Pinch of turmeric powder
• 1 tsp coriander powder
• 1 tsp chilli powder
• Salt [as per taste]

Preparation method

1. Clean the mushrooms and carefully twist the stem to remove it. Chop the stems finely.
2. Add oil to the pan. Add garlic and onions and saute till the onions turn transparent.
3. Toss in the capsicum and cook for a few minutes. Add the chopped mushroom stem, salt and all the spices. Cook until all the moisture evaporates. Leave it to cool.
4. Brush the mushroom caps with olive oil. Using a small spoon, fill each mushroom cap with the stuffing, pressing slightly to fill the caps well.
5. Preheat the oven at 180⁰ C for 10 minutes. Arrange the stuffed mushrooms on a baking tray and grill for five minutes.
6. Remove them from the oven, sprinkle some grated cheese on top and grill for another two minutes. Serve hot.

The post Cheese stuffed button mushrooms appeared first on Complete Wellbeing.