Black eye Peas Salad

For day 3 of the theme guilt free indulgence,sharing a simple and healthy salad with black eye peas.Though salads are not regular in my house,I rarely make some kind of salad/chaat with the legumes for evening snack.
While cleaning the pantry,found out a packet of black eye peas,so wanted to try a salad how I normally make with black chickpeas.For my surprise it came out so good,the addition of peanuts and almonds make it crunchy.Try this yummy and filling salad.............................

                                                              Black eye Peas Salad

    Basic Information

    Preparation time ~ 10 minutes
    Soaking time ~ 30 minutes
    Cooking time ~ 12 minutes
    Serves ~  2


Black eye peas/vellai karamani1/2 cup
Onion (finely chopped)1/4 cup
Carrot (finely chopped)2-3 tbs
Green chilly/pachamilagai2 (finely chopped)
Tomato(deseeded)2 tbs
Peanuts/verkadalai (roasted)2 tbs
Almonds/badam(roughly chopped)2 tbs
Coconut bits1 tbs
Coriander leaves/kothamalli1 tbs(chopped)
Salt1/2 tsp
Lemon juice2 tsp or as needed


  • Soak the black eye peas in the water for 30 minutes and pressure cook it for 2 whistles with water and pinch of salt in a medium flame.After the pressure subsides,drain the excess water and keep it aside.
  • In a wide bowl take the cooked black eye peas and to this add all the other ingredients and toss it well.
  • Serve it immediately.

  • Veggies such as cucumber,bell pepper,raw mango,steamed corn kernels can also be used.
  • The amount of green chilly and lemon juice can be adjusted according to personal preference .


Check out the blogging marathon page for my fellow bloggers participate in BM#53.

Mixed Vegetable and Quinoa Soup /Quinoa Soup

Coming to the day 2 recipe under the theme guilt free indulgence,I am sharing you a healthy soup made with quinoa and mixed veggies.
Quinoa is a gluten free grain which has high protein content and low glycemic index also rich source of B complex vitamins.
I made this soup in Indian way and added some rice flakes along with quinoa to give a nice consistency to the soup.The soup is on the thicker side and so filling along with some toast.We relished this soup along with some multi grain toast for our dinner.Lets move on to the recipe....................

                                                               Quinoa Soup

   Basic Information

   Preparation time ~ 10 minutes
   Cooking time ~ 25 -30 minutes
   Serves ~  2(generously) 


1/3 cup
Rice flakes/aval/flattened rice
2 tbs
Mixed veggies(carrot,beans,peas)
1/2-3/4 cup(chopped)
Onion(finely chopped)
1 (small size)
Ginger & garlic paste
1 tsp
Green chilly/pachamilagi
1/4 tsp
1 tsp
Corn flour
2 tsp
Coriander leaves
1 tbs(finely chopped)
2 tsp
Fennel seeds or cumin seeds
1/2 tsp

  • Wash the quinoa with water for couple of time and soak it in the water for 10 minutes.
  • Heat the pressure pan or cooker with oil and once it becomes hot crackle the cumin or fennel seeds.Add in the chopped onion and green chilly,saute it with a pinch of salt,for a minute or two.
  • Add in the ginger& garlic paste and fry it for a minute.Then goes in the chopped veggies and peas.Give it a mix.Now add in the soaked quinoa and rice flakes.Also add the salt and garam masala powder.
  • Add around 4 cups of water and bring it to a boil.Close the pan/cooker with the lid and cook it for 5-6 whistles in a medium flame.Put off the flame.
  • Meanwhile mix the corn flour with 1/4 cup of water.Once the pressure subsides and add the corn flour mixture to the soup and bring it to a boil without lid.Let it simmer for couple of minutes.Add the chopped coriander leaves and put of the flame.
  • Serve it warm.

  • A tsp of lemon juice can also be added after put off the flame.
  • After adding the corn flour,stir it continuously to avoid lumps .
  • Veggies of you choice can be used.

Broken Wheat Idly/Gothumai Rava Idly

Entering the first week of 53rd edition of Blogging Marathon and this week theme is going to be Guilt free indulgence.
As these days everybody is changing their food habits to lead a healthy life.One such thing is substituting the whole grains and millets in traditional recipes.
Idly is a common healthy breakfast made with rice and lentil in almost every South Indian house hold.The regular rice idly needs grinding as well as fermentation and the amount of carbohydrate is considerably more due to the amount of rice used.People who wants reduce their carbohydrate intake can substitute with whole grains and millets.
Coming to the recipe,I used the broken wheat to make this idly,you can also add 1/4 cup of oats along with broken wheat.This is an instant version and doesn't need fermentation.I  paired up the idly with two varieties of chutney and its a filling and balanced meal if its served along with a bowl of sambar.With no further delay lets move on to the recipe....................................

                                                              Broken Wheat Idly

    Basic Information

    Preparation time ~ 15 minutes
    Cooking time ~ 12 -15 minutes
    Makes ~  10  


Broken wheat1 cup
Thick Yogurt/ketti thayir3/4 cup
Ginger/inji(finely chopped)1 tsp(optional)
Green chilly/pachamilagai2 (finely chopped)
Eno fruit salt3/4 tsp
Carrot (grated)1-2 tbs(optional)
Curry leaves/karivepillai1 sprig
Coriander leaves/kothamallifor garnishing
Salt1 tsp
Oil2 tsp+1 tsp for

  For the tempering

Mustard seeds/kadugu1/2 tsp
Urad dhal/uluthamparppu1 tsp
Channa dhal/kadalaparuppu2 tsp
Asafoetida/perungayama pinch


  • Whisk the curd and set it aside.In a pan heat the oil and do the tempering with the given ingredients the add ginger,green chilly and curry leaves.Add in the broken wheat.Fry it in a medium flame till it becomes golden and a nice aroma comes out.Put off the flame and let it cool down for couple of minutes.Add it to the whisked yogurt,add salt and mix it well.

  • Adjust the consistency with water.Add in the chopped carrot and coriander leaves to it.Let it stand for 3-5 minutes.If needed add little water at this stage.Now add the eno fruit salt and mix it well.Grease the idly plate with oil and  pour the batter in each mould.Steam it for 10-12 minutes or till a tooth pick comes out clean.With the help of knife or spoon remove it from the idly plate.

  • Broken wheat Idly is ready.Serve it with sambar and chutney of your choice.

  • Don't keep the batter for a long time after adding the eno fruit salt,steam it right away to get a nice fluffy idly.
  • Here I used one day older yogurt to get a nice tangy taste.
  • If the batter is too thick add little more water to adjust the consistency.If the batter is too thin also,the idly doesn't comes out good.
  • If the broken wheat is too coarse,grind it in the blender for a minute without adding water.


Check out the blogging marathon page for my fellow bloggers participate in BM#53.

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