So many of you were asking me about the meal plan I follow for my paleo diet. So I tried putting together some dishes so that it would be helpful for those who are new to paleo. These dishes are totally vegetable based and doesn’t even include eggs.
Posts tagged CUCUMBER
This cream cheese platter along with onions and cucumber makes a great snack option for your diet or you can serve it as a side dish for your lunch or dinner. However you serve it, it is so delicious and I am sure you will go for a second helping. I could just live off with this plate for weeks. I served it along with oven roasted veggies and pumpkin soup for my lunch.
Today I will share with you one more lunch menu I made last week. To go along with rice, I made thakkali kulambu, pudalangai poriyal, vellarikkai thayir pachadi curd and gooseberry pickle. I thought I had both the gravy and poriyal in my blog, but to my surprise, I haven’t posted the recipe yet. Will be posting it soon. Today we will see how the pachadi is made. Pachadi is a Kerala dish usually made with a vegetable, coconut and curd. It goes really well with rice. I always remember mor kulambu when I try pachadi, but they are so different in preparation.
For the third day of Blogging Marathon#30 Week 1, here I come with another curd based dish. I got this recipe from my aunt and changed it according to my preferences. I also make this with banana stem. This pachadi goes very well with curd rice. You can prepare the pumpkin in advance and during the time of serving cucumber and curd are added to keep the dish fresh. White pumpkin is used in this pachadi. Add a lot of curd and you can use it as gravy too. I made this for my lunch today and had a simple yet hearty lunch. This is very easy to prepare and tasty too.
When Kalyani announced the Magic ingredients for Magic Mingle this month, which are cucumber and walnuts, the first thought which crossed my mind was salads. But that will be a very usual recipe. So I wanted to make something different. I have seen quick bread recipes using zucchini in the blog world. As cucumber resembles zucchini a lot, I decided to make a quick bread with it along with walnuts. I searched the web for any recipe and I ended up with a recipe for the bread. It had eggs and as usual I made some substitutions to make it egg free. I had 1/2 cup of sweetened whipped cream from a previous project. So I used it along with curd in this recipe as the substitute for eggs. The only thing I did wrong was to grease the tin with oil. A portion of my bread got stuck to the bottom. So it is better to grease the tin with butter instead of oil. Dust it with flour and your quick bread will not stick to the bottom. Though a part stuck to bottom, I was able to repair it. The bread was so soft and moist. The cucumber gave the moistness and the candied orange peel gave the necessary tang to the bread. Walnuts added to the crunch and totally it was a delicious bread. I also made it with Hudson Canola oil. This is the first time I am using canola oil and there was no difference in the taste. Enjoy it with a cup of coffee and you will be happy.
Today the next week of Blogging Marathon is commencing. I am posting under the theme Summer Salads. When you think of summer you can always think about mangoes. So when I thought about salad, I wanted to use mangoes in it. I combined raw mango with chickpeas and cucumber to prepare this nutritious and filling salad. I bought a jar of roasted sunflower seeds from Nilgiris recently. I used it as a topping for this salad and it gave a nice crunch to it. As the mango I used was not tangy, I used a whole lemon in the dressing. If the mango is tangy then reduce the juice accordingly.
Cilantro/ Coriander Leaves-3tbs(finely chopped)
Garlic Powder-a pinch
Purple Cabbage Leaves-2
1. Mix honey, pepper powder, cumin powder, garlic powder, cilantro and oil. Keep it aside for 15minutes.
2. Add a tsp oil in a non stick pan and saute the paneer cubes until golden. Keep it aside.
3. In the same pan, saute cubed capsicum pieces for 1 minute and keep it aside.
4. In a bowl, add paneer, capsicum and cucumber pieces.
5. Drizzle the dressing over the paneer. Sprinkle salt and give it a nice stir.
6. Line a serving bowl with the purple cabbage leaves.
7. Place the salad in the bowl and serve immediately.
For The Salad:
Black olives-4 pieces
For The Dressing:
Olive Oil-1 1/2tbs
1. Mix all the ingredients for the dressing in a bowl. Refrigerate for atleast half an hour.
2. Cut apple, carrot and cucumber into bite sized pieces.
3. Cut lettuce into thin stripes.
4. Heat 1/4tsp olive oil and add the crumbled paneer and saute until it changes colour. Add the lettuce and stir it for a minute.
5. Add this to the cut vegetables. Add salt to taste and mix well.
6. Drizzle the dressing on the salad and give it a nice mix.
7. Serve immediately.
Sending this to Srivalli’s Soups and Salad Mela.