Divyazeasyrecipes

Thayir vadai| Dahi Vada

2012-01-22T15:05:00.000+03:00

One fine day after this pongal got to make thisyummy vada. My mom makes this way and I want to share this with u all.. readand relish….

Ingredients:
For Vadai

Ulutham paruppu/ black gram dhal 1 cup

Rice 3 tbsp

Few whole pepper

Chopped green chilies 2 tsp

Cumin powder ¼ tsp

Asafetida ¼ tsp

Salt little

CurdMixture

Thayir/curd 4 cups

Scrapped coconut 2 tbsp

Green chili 1

mustard ½ tsp

asafetida little

Curry leaves few

Red chillies 3no

Garnishing : just to sprinkleon top

Red chili powder

Chat masala powder

Coriander leaves

Karaboondhi / kara sev

Method
Soakthe paruppu/dal in water for 30 to 45 minutes. Grind the Paruppu/dal along withgreen chillies, asafoetida, cumin powder and salt in wet grinder/blender addinga tablespoon of water , but do not add more water.The batter should be fluffy.Transferthe batter to a vessel and heat oil side by side, when the oil is heat enough, Wetyour palms, take a ball of the urad dhal batter and make vadai as shown in thepicture. Remove the deep fried vadais and drop them into a bowl of warm waterand place them in it for about 10 seconds. Remove and gently press betweenslotted spoons/ jalli karandi to remove the excess water. Set aside. Finish making vadais withthe rest of the remaining batter soak them in water and set aside.

Meanwhile, grind scrapped coconutand greenchili in to paste and mix it with the whiskthe thayir/curd well. In a small pan heat a teaspoon of oil and season with,mustard, asafoetida, redchillies and curry leaves. Add the seasoning and saltto the curd mixture, mix well.

now the interesting part is coming. Spread the vadais in a wide vessel ,do notplace one over the other. Pour the curd mixture evenly all over the vadas,covering them completely. Then garnish with little red chili powder, chatmasala powder and kara boondhi/ sev,corrainder leaves. It will give you awesome finish. Enjoy !!!

Kanchipuram idli | Kanjeevaram Idli

2012-01-13T16:03:00.002+03:00

Kanjeevaram idli/ kanchipuram idli is one of my favourite . My mom used to prepare this often, whenever i go to my moms place , she used to make this and i love it with idli podi or coconut chutney.Urad dhal gives us a wonderful taste, as we add curd and ginger powder,it enhance the taste of it. here the wonderful recipe for u all..Just try it once and see.

Ingredients

Rice (raw rice) 1cup

urad dhal broken 1cup

pepper powder/ jeera powder 3tsp

Asafoetida 1Pinch

Curry leaves few

Dryginger powder (sukku)3tsp

whole pepper and jeera few

Curd 2cup

Salt required amount

Ghee 2tsp

oil 2tsp

Method

Grind Rice and dhal like rawa with out water. soak over night with salt and curd.

Next day heat oil and ghee . splutter pepper and jeera together then add pepper, jeera powder and sukku powder, asafoetida and curry leaves in the batter ,now add the hot oil in it and mix well. the batter would be of normal idli batter consistency.

Now take a wide mouth bowl, apply ghee in it. pour batter to 1/2 of the vessal and now keep for 4 whistle in cooker. Take it, turn over , now cut it in cubes or desired shapes and serve it with chutney or idly powder.

Adai - Blog hop wednesday version 2.0

2012-01-11T14:59:00.002+03:00

Adai is aprotein enriched tiffin variety. Many people prepare it in many ways. I do itin a different manner. This time my partner is Jabeen .When I went thro all the recipe I saw this Adai recipe in jabeen ‘s corner with fenugreek seeds which twisted my usual preparation and I just took this recipe for our Blog hop Wednesdayevent ,tried it . Just one addition frommy side is coriander leaves. It gives a wonderful taste. Then I have a small daughter who won't munch adaiproperly. So I grind onion with the dals itself. It was yummy and tasty. Here ismy first blog hop in the year 2012.

Ingredients

BasmatiRice - 1/4 cup

ChannaDhal - 1/2 cup

Toor Dhal- 1/4 cup

YellowMoong Dhal - 1/4 cup

Urad Dhal- 1/4 cup

FenugreekSeeds - 1tbsp

Dry RedChillies - 10 no.

Corianderleaves chopped

Onion - 1chopped

Salt - asrequired

Oil forfrying adai (Apply both the sides)

Method

Soak all the ingredients exceptdried red chiilies and onion and corriander for 5 hours..

Grind the soaked rice anddhals together with dry red chillies, onion, little corrianderand salt to a smooth paste, a little thicker than our regular dosa batter.
Heat the tava. Like dosa Add 1laddle batter in the tawa and spread it like dosa. Add little corriander on topof it.. Apply oil on the side and cook well ,then turn over and cook both thesides evenly.

Serve Hot Adai with tomatochutney,coriander chutney, Avial or with pickle .

Prawn Tandoor

2012-01-06T17:07:00.002+03:00

Prawns is one of the favorite item, my daughter and myhusband likes.. I used to make many kind of styles with it. Now this is a newone which I tried myself and it was good and they liked it. The best part is I madeonly 10 no of jumbo sized prawns and it Vanished fast . hope even all my Nonveg loving friends will also like this… especially prawn lovers…

Ingredients

Jumbo sized prawns 10 no

Chicken tandoori masala 3tbsp

Pepper / jeera /sombupowder 1tbsp

Red colour a pinch

Salt to taste

Olive oil 1½ tbsp.

Method

Clean the prawns thoroughly, take a wide mouth bowl.

Add theall the other ingredients in the bowl.Add the prawns and mix well without water, the water incleaned prawns itself is enough for this.

Pre heat the oven to 250 degree and arrange the prawns inthe barbeque screws. Now cook the prawns in the oven for 45 min till it cooks well.

Now serve hot with lemon.

Mattar pulav

2012-01-04T14:49:00.000+03:00

I mostlylove pulav variety , used think of making this way many times. Peas pulav is a easy andfilling item. Goes well with any kind of side dishes, it tasted awesome withsoya sauce, when I added it in end. Here we go.

Ingredients

Raw rice / Basmathi rice 1 cup

Green peas/ matter ½ cup

Shahjeera 1tsp

Onion 2 nomedium finely chopped

Ghee andoil together 1tbsp

Garam masala1tsp

Green chili2 no ( slitted)

Coriander leaveshand full

Ginger garlicpaste 1tsp

Soya sauce 3 tsp

Water 2cups

Salt totaste

Method

Take a widemouth pan and add the oil and ghee according to your taste. Add shah jeera andfry onion. When it turns to pink add garam masala and ginger garlic paste andfry well. Now add green peas and coriander leaves. Mix well then add salt.

Now add thewater. When it starts boiling add the rice. Mix well and close the pan let itcook well for some time. Now open the lid and add soya sauce. Mix well. Switch offthe flame and close the pan keep it for some time in dum and serve hot.

Butter cake - Blog hop wednesday

2011-12-28T18:36:00.002+03:00

End of2011 and this is the last blog hop in the year 2011 so it is very special and now I wanted to post some nicerecipe from my side this week, my blog hop partner is Rinku so in Rinku's blog I was searching, first I taught to prepare my favoriterecipe shahi paneer from her blog which is book marked but I want to give all a cake for Christmas and New year together so here we go with Utterly butterly cake Butter cake…as she said it was delicious and finger licking taste.Wishing all Happy new year in advance…

Ingredients

AllPurpose Flour - 200g

DoubleAction Baking Powder - 2 tsp

GranulatedSugar - 180g

Salt - ½ tsp.

UnsaltedButter - 250g

Eggs - 4

Milk -4tbsp

VanillaEssence - 1tsp

Method

Preheatoven at 180 degree for 15 minutes.

Prepare a 22cm square bakingpan by greasing it and lining with butter paper/ parchment paper. Mix All-purposeflour, baking powder and salt. Sieve it 3 -4 times.

In a separate bowl mix thebutter and sugar. Mix it till it becomes pale yellow. Add one egg at a time andkeep mixing with a hand blender. Beat well till the mixture becomes of creamy consistency.Add the vanilla essence. Add the flour in 3-4 batches Finally add milk spoon byspoon and mix well. Transfer the mixture to the baking pan.

Tap it lightly onthe work space and distribute batter evenly. Bake for 45 minutes or until the knifeinserted comes out clean. Remove from oven and let cool. Slice and servewarm.

Methi rice - Fenugreek leaves rice

2011-12-01T13:28:00.001+03:00

Methi leaves or Fenugreek leaves are enriched with minerals like Potassium, Calcium, and Iron. 100gms of fenugreek leaves comprise only 49 calories. The leaves have good dietary fiber and are enriched with Vitamin C also. The Vitamin K from fenugreek greens are comparable to spinach.

For including this Methi leaves in our diet we need to prepare some dishes which are tastier and reachable to the kids also, cos it has a bitter taste but good for health. This tastiest recipe i got it from my friend and it was tastier . I tried it and now my daughter is also having this rice and i served this rice with Gobi 65. A wonderful tastiest dishs for all.

Ingredients

Methi leaves - 1 BUNCH ( remove only leaves and cut it)

Rice ( basmathi or raw rice)– 1 cup

Ginger Garlic paste – 1 spoon

Onions – 2 (chopped)

Tomato – 2 (chopped)

Oil – 50g

Green chill – 4 (slitted in to two halves)

Seasoning

Mustard seeds - 1/2 tsp

Channa dhal - 1 tsp

Urad dhal - 1 tsp

Jeera - 1 tsp

Red chili - 2 no

Ground nuts / Cashew nuts - few ( optional )

Method:
Heat 50g oil in a pan . Add seasoning and add ginger garlic paste and green chilli to it, fry well,Now add onion ,fry until it turns red.

Add Methi leaves ,fry little,Now add tomato, fry until it becomes soft.
Finally add cooked rice to it and salt to taste.

Note: Cashewnut , Ground nuts are according to our requirement

Sindhi Aaloo - Blog Hop Wednesday

2011-11-30T10:10:00.001+03:00

This timefor blog hop Wednesday im with Vaishali of Ribbon to pastas ….im a big fan ofher blog. Many nice and different recipes are available in her blog. I wasfirst met her in blogger marathon and I used to love all her recipe which sheused to post in marathon. Mainly love her presentation.

When I saw hername in my list I was thinking about her Sindhi aloo which attracted me inblogger marathon. Simple ,quick and tasty, but i added more red chili powder cos here at my place they need some more spicy.Now I'm posting her recipe which wasa big hit at my place. Here we go and relish her Sindhi aloo.

Ingredients

Potatoes 4nos

oil forshallow frying

Turmericpowder ½ tsp

Red chili powder ½ tsp

Aamchoor powder¼ tsp

Dhaniya powder ½ tsp

Salt totaste

Method :

Cut potatos in to cubes .Heat oil. Add potatoes.Sprinkle required amount of salt.

Fry for afew minutes.

Cover andcook on slow flame till it becomes soft.

Remove theexcess oil. Sprinkle all the given spices. Mix well.

Cover andcook for 2-3 min.

Servegarnished with coriander leaves.

Red Wheat Rawa Upma | Godumai Rawa Upma

2011-11-12T11:35:00.001+03:00

I used to love upmas, rice, rawa and even semiya upmas. I tried in wheat rawa yesterday i loved it. One of my friend used to bring this upma for lunch in school, and she told me about the kichadi recipe also, even i wanted to try out kichadi also . Soon i will post the kichadi recipe also. Thanks Lalitha ma'am for this wonderful recipe. I got red wheat rawa here in Khobar super market. It was filling and it was not very heavy also.it is healthy too. Here recipe for u all.

Ingredients

Wheat rawa 1 cup

onion 1/4 cup

green chilli (chopped) few

curry leaves few

corriander leaves few

ginger minced few

mustard seeds for tempering

urad dhal for tempering

channa dhal 1tbsp

salt to taste

boiling water 2 cups.

oil as required

Method

Take a pan, add oil,splutter mustard and urad dhal. Add green chili and ginger, then add onion fry well till onion changes it colour. now add the rawa and roast for few minutes. now add corriander and curry leaves.

Add 2 cups of water and salt. keep in sim and close the pan with the lid for some time. open the lid and stir well and leave in sim for few min. and serve hot with mango pickle.

Moong dal Fritters|Moong dal pakoda|Moong dal Vada - Blog hop wednesday

2011-11-02T13:05:00.001+03:00

This week for blog hop Wednesday. I m clubbed with Nishaof Nisha’s Kitchen where I found this yummy fritters recipe. Im a fan of moongdhal …..i love it in any form for eg. Moong dhal dosa / dhal tadka and so on. So when I went thru her blog I was happyto find this recipe and loved to try it. here we go in to the recipe.

Ingredients

Moong Dal - 1 cup (soaked in water)

Onion chopped - ½ cup

Green Ghilli chopped - 2 tsp

Ginger chopped - 1 tsp

Coriander leaves chopped – 2 tbsp

Salt to taste

Oil for deep frying

Method

Keep 1 tbsp of daland coarsely grind rest of the dal in food processor or mixie with less water.Take out the ground dal mixture and add to it the 1 tbspdal kept seperately .

Mix rest of the ingredients given and mixwell. Heat oil for deep frying. Make evenshaped ball and pat it in to regularvada shape or drop it in to desiredshape and deep fry it till golden brown.

Thts it yummy fritters are ready toserve with hot tea.

Karacha Maavu dosai / Atta Dosa/ wheat dosa - Blog Hop Wednesday

2011-09-28T14:29:00.002+03:00

This time for blog hop Wednesday I am Clubbed with Shalini of Sanctified spaces as my partner this week and I tooka lovely recipe from her blog. This recipe we all used to prepare at home. If wedon’t have any other option. My mother in law and my mother are fan of thisrecipe. They often prepare this. I prepared it first time myself by usingshalini’s proportion of ingredients. It turned out crispy also. I have seenshalini in bloggers meet, hope she remembers me.Thanks shalini for this nicerecipe, hope to see u soon in another bloggers meet. Here we go in to therecipe.

Ingredients

Wheat flour-1 cup

Rava-1 cup

Rice flour-1 cup

Water as required for making batter

Salt to taste

Onions-2or3

Jeera- 1 tbsp

Pepper-1 tsp

Coriander leaves-a handfull

Curry leaves-one or two sprigs

Ginger-a small piece finely cut

For Tadka

Mustard-1 tsp

oil

Green chillies-2 finely chopped

Method

Take a bowl and add in the wheat flour, rava (sooji) andrice flour. Pour water and make a thin paste. Cut onions, coriander leaf, curryleaf and ginger finely, add jeera and pepper,add salt .Mix well with hands .

Nowspluttered mustard and green chillies add the mustard to the batter .Mix well, Now heat the tawa and then takea ladle full of batter and swish on theleft and then in the right. It will form a lovely porous pancake.

Add in the oilin the edge. Turnover and cook for some time and Now the dosa is ready to serve.

When the readymadeidly batter is out of stock, this recipe comes to the rescue. Side dish forthis is any chutneys or idli podi.

Jalebi - ICC for month of August

2011-09-15T00:30:00.000+03:00

Jalebi isone of my favorite sweet. This is for the Indian cooking challenge for the month of August. I have not tried Jalebi myself at home. When i saw thischallenge i was happy and felt like trying it immediately. Main thing in makingjalebi is mixing the dough. We have to be careful, I prepared with great careand succeeded in my challenge. This is a real challenge for me. Here we go into the recipe. Happy to post this sweet recipe. And I’m sharing this recipe formy 102 followers and thanks for following me. And Even i share this recipe for myBlog which has crossed 200 post... thanks all for supporting me...This Jalebi is for u all... Enjoy ....

Ingredients

Allpurpose flour / Maida - 100 gm

Curds /Yoghurt - 1 cup

Limejuice - 1 tsp

Cornstarch- 30 gm

Hot oil- 1 tbsp

A largepinch of saffron color

For Sugar syrup

Sugar -1 cup

Water -½ cup

few pinch of saffron

Oil fordeep frying

Method

For mixing Batter

In abowl, take all the ingredients and whisk the curds, lime juice, flour,cornstarch, saffron color and the hot oil together to make a thick batter. Setaside to ferment overnight.

Making sugar syrup

Takesugar with water in a hard bottom vessel and heat till sugar dissolves. Stir well and Bringto a boil till you reach a light syrupy consistency. Add little saffron to it. Keep it warm.

To press out the jalebi in oil

Heat oilin a wide mouth pan and keep it over medium-low flame. Spoon batter into apiping bag or zip-top bag with one corner snipped off or oil/sauce dispenserwith a medium size nossel . Put the batter into hot oil like making murukku (bereally careful) and fry till crisp and pale golden. Now add the fried jalebisinto warm sugar syrup for a few minutes remove with a slotted spoon and servewarm.

Brinjal Fry - with special powder (Blog hop wednesday)

2011-09-14T02:30:00.000+03:00

This Blog hop Wednesdayim clubbed with Sangee vijay of Typical Indian cooking. This blog has wonderfulrecipe. I was searching for brinjal recipe that time . I got this fry deliciousone. When I saw seasame seeds in this I was attracted and instead of red chilipowder I added Sambar powder (she mentioned in her recipe. Which made the dish yumm and tasty. I reallyliked her blog and book marked many recipe to try out.

Here we go to yummybrinjal fry

Ingredients

Brinjal 500gm

Onion 1 medium(finely chopped)

Chilli powder /sambar powder 1tsp

Curry leaves few

Channa dhal 1 tbsp

Mustard seeds ½ tsp

Oil 3 tsp- 4tsp

To roast and grind(special powder)

Sesame seeds 2tsp

Dalia 1 tbsp

Jeera / cumin seeds 1tsp

Curry leaves few

Method

Cut brinjal toyour desired shape n size..keep it in water till u cook, colour will remain.

Heat a smallpan,add the dry roast ingredients given and roast for 1-2 minutes,cool it well and grind itto a fine powder and keep aside.

Heat oil in a pan, Splutter mustard seeds and add chana dal and fry till golden brown.

then add curryleaves n chopped onions, and fry for 2 minutes and add cut brinjal(drained itwell), then turmeric powder and fry for sometime Then add chilli powder and enough salt, mix well, At last add 2-3 tsp of roasted n grounded jeera powder(special powder), mix well and Switch off the stove . Brinjal is ready to servewith sambar rice or any south Indian preparation.

Rawa Idli - Home made

2011-09-10T12:27:00.000+03:00

After a long tour during Ramadan. We were craving for Indianfood and after coming home I don’t know I wanted idli for sure. But I have tosoak dhal and rice and it will take time till tomorrow . I immediately taught of rawa idli which my mom used to prepare, I immediatelychecked for ingredients and I had everything at home. So why make it late… I saidcome on I can do it. did rawa idli and enjoyed my dinner with Tomato chutney..Oh my god… Indian food is always our choice…I tried taking pics of this dishbut I got only few. will update the photos soon... Have a look..

Ingredients

Rava 1 cup

Sour Curd 1 cup

Mustard seeds ½ tsp

Jeera seeds ½ tsp

Chana dhal 1 tsp

Chopped green chilies 1 tsp (optional)

Grated ginger ½ tsp

Chopped coriander 1tsp

Curry leaves 3-4(finely chopped)

Grated carrot 3tbsp(optional)

1-2 tbsp of oil (preferablygingerly oil)

Salt to taste

Method

Heat the oil in a pan, and splutter in the mustard, jeeraand chana dal. Add the chopped coriander chilies, ginger and curry leaves. Add the rava and salt and coat in the oiluntil lightly brown. Remove everything from stove and transfer it in a container, now add the beatencurd, add water if necessary to make thick batter.leave it for 15min.

Now fill in the idli maker and steam for 8 minutes.

Serve hot with coriander chutney /idli podi/coconut chutney/tomato chutney……it goes on. Enjoy ….

Alu Paratha - Blog Hop Wednesday

2011-09-01T19:13:00.000+03:00

For blog hoppers Wednesday , I am with PriyaSreeram this successful third week and her beautiful blog is “Bon appetite” and I went thro her blog andit was really interesting lot ofcreativity and learnt a lot from her blog. So many recipe attracted me and I wasvery much attracted with Alu paratha . This is one of my favorite stuffedparathas recipe and my daughter used to love it most. She likes it with tomato sauce. In her Alu paratha ingredients was assame as I do. I just added garam masala in stuffing which she dint add. For thisWednesday post here we go to ALU PARATHA...

Ingredients

For stuffing

Boiled Potatoes – 1 big

Onions – ¼ cup

Green Chillis – 2 no (if ur kids like)

Coriander Leaves hand full

Salt as per taste

Turmeric powder – ¼ tsp

Red Chilli Powder (For the Parathas/Flat Bread)

Garam masalas

For the dough

Wheat Flour 1 cup

Refined Flour (maida) – ½ cup

Water

Little Oil

Method:

For filling

Take a wide mouth bowl and mash the boiled potatoesand mix finely chopped onions, green chili, coriander leaves along withsalt, red chilli powder, Garam masala and a pinch of turmeric powder.I also add cumin seeds along with some curry leaves sometimes.

Dough preparation:

Take the wheat flour and Maida with salt andrequired water in a bowl and knead them well. Add little oil to make it in to finedough

Parathapreparation :

Now take a small quantity of the dough, make a cupof it and keep stuffing in the centre close the dough and spread it nicely as usual chappthi usingwheat flour to dust it if sticky. Put this spread on the shallow frying pan/ tava and cook it crispier with afew drops of ghee/butter/oil.

Now the parathas are ready serve it hot with pickle/curd/which ever side dish u like...enjoy

Stuffed Vegetables Buns

2011-08-28T00:06:00.000+03:00

Stuffed buns are a very good healthy Tiffin recipe. This is a very nice healthy iftharrecipe. This was an idea of one of my friend and she gave the recipe to me and Itried it today. It was tasty and awesome. Kids will grab it and try this with small buns. Thanks to Jazeera Faizal my friend who shared this recipe with me. Very very simple recipe and easy to prepare.takes hardly 15 min to prepare.Have a look...

Ingredients

Baby Buns / Small buns – 5no

Stuffing

Potatoes – 1no (Boiled)

Carrot - 1 no (Boiled)

Beans – hand full (boiled and cut in fine pieces)

Coriander leaves few

Onion – ½ no (finely chopped)

pav baji masala – 1 tsp

Red chili powder – 1 tsp

Salt to taste

Oil or butter for toasting

Eggwhite for sealing the buns/ maida paste

Method:

This filling I used to make it when I prepare the puffs orking samosa. We can do any other filling also. Even a non veg filling likechicken, prawns can also be used… But I like only veg filling in bread andbuns.

Filling:

Heat oil in a pan; add onion and sauté till golden brown.Add the spices and salt . Mix potatoes and other vegetables and smash it well. Check for salt. Add the coriander at last. So the filling is ready.

Now stuffing :

Take the bun, cut out a semi circlein the base or side of the bun. Scoop out the bun bits little. Stuff thefilling in to it. and seal it with egg white or with maida paste. Heat a tawa,grease it and roast the bun slightly. Serve hot.
im sending this to Fasting to Feasting IV :

Green peas vadai | Pattani Vadai

2011-08-19T20:34:00.000+03:00

Manypeople make paruppu vadai for ifthar.I made peas vadai which was very tasty andhealthy also. I made with little Bengal gram dhal only compared to green peas. Mademade it with ½ cup peas which gave me 9 vadas perfectly. We can try it out withgreen peas once in a while. Today for ifthar I made Masala sundal and greenpeas vada. With congee… so have a look and give a try. I posted Masala Vadai Long back, mentioned in that about Green peas.. but now tried it out again..want to share with u all... enjoy

Ingredients

½cup Green peas (not fresh green peas)

¼cup Bengal gram Dhal

¼cup Onion chopped finely

5nored chilli

¼tsp garam masala

2tbsp Chopped coriander and curry leaves

1tsp Ani seed (sombu)

Apinch of cooking soda (if necessary)

Saltto taste

Oilfor frying Vadai

Instructions

Soakgreen peas and dhal in water for 2 hours or more than 2 hours. Drainwater completely and add red chilli tothe peas with salt. Now grind in pulse in the mixer for 4 to 5 times. Do notadd water while grinding.

Add all the other ingredients given like coriander leaves, curry leaves and aniseeds, cooking soda. Mix everything well and now makelemon size ball, flatten and deep fry in hot oil.

Serveit hot.

Im sharing this recipe with Fasting to Feasting IV :

Mattar Paneer

2011-08-17T12:10:00.002+03:00

For this week Blog hop Wednesday , I went to Ramya’s recipe index, I searched for paneerrecipe. I got this awesome recipe “Mattar Paneer “, She has a good andwonderful blog . My version of Mattar paneer was little bit different from hers. So I triedhers and it was simply superb for plainparathas which I had for dinner yesterday.

Ingredients

Green Peas/Matar – ½ cup

Paneer cubes - 100 gm

For paste

Onion – 1 chopped

Cumin seeds – ½ tsp

Cardamom – 2 no

Cloves – 2 no

Cinnamon – ½ inch piece

Black Pepper corns – 5no

Ginger garlic paste - 1 tsp

Tomato - 1 no chopped

Chilly powder - ½ tsp

Turmeric powder - ¼ tsp

Garam masala powder – 1 tsp

Garnishing

Fresh cream - 1-2 tbsp

Coriander leaves chopped - to garnish

Oil

Salt

Method

Heat oil in a pan and add cumin seeds,cardamom,cloves,cinnamon and pepper corns. Saute for few seconds. Add onions and saute well. Add ginger garlicpaste and saute well . Add tomatoes, salt, turmeric, chilly and garam masalapowder, and saute till tomatoes are soft and oil leaves the whole mass.

Switch off the stove , Allow it to cool. Grind to a smoothpaste without adding water.

Heat a little oilin a pan and saute the ground masalapaste for a few minutes. Add ½ cup ofwater and bring it to boil. Add the green pea’s .Cover and cook till green peasare almost done. Now add the paneer cubes and combine well. Cook for some time.Add fresh cream and combine well. Garnish with coriander leaves. Yummy curry isready. Enjoy with parathas or chappathi.

Check out recipes for Blog Hop Wednesday for this week " Click here "

King Samosas

2011-08-16T20:31:00.007+03:00

I used to think making of this king samosas is a bigthing and very tedious work. But when I saw this recipe in TV inspired me to dothis samosas at home. It was simple and easy. 1 ½ cup of Maida gives us nearly12 to 13 samosas. We can do it at home and we can make a healthier filling whyto get it from outside. It was easy and very tasty too. I made this for ifthar today and I felt really happy when I madeit myself. Have a look and hope u allwill surely like it.

Ingredients
Maida or all purpose flour 1 ½ cup
Butter or Dalda 1 tbsp
Cooking soda 1tsp
salt to taste
water to knead the dough

For the filling
Potatoes 2 no (boiled and diced)
Green chilies 2 to 3 (finely chopped)

Coriander leaves chopped 4tbsp
ginger garlic paste 1 tsp

Salt to taste

Oil 1 tbsp

Mix in a Separate bowlwith little water

Turmeric powder 1tsp
Coriander powder 2tsp
Red chilly powder 1tsp (according totaste)
Chat masala 1tsp (according to tase)
Cashew nuts (finely chopped ) 2 tbsp
Cumin seeds 1/2 tsp
lime juice of 1/2 lime

Oil for deep frying

Method:

For the dough
Take the maida, salt Seive well to mix evenly and take butter and cooking sodain a bowl nicely mix well till u get a nice froth . now add the flour andcrumble well u will find a crunchy effect in it..
Start adding water little by little andknead properly .Make a stiff dough and let it rest for 15 to 20 min.

Inner filling :
Heat some oil in the pan,add the cumin seeds,ginger garlic paste,greenchillies.
cashews and turmeric powder mix it welland cook for few min.The add the mixed masala which we mixed with some waterand kept ready.Now add the diced potatoes,salt and coriander leaves.sprinkle the lime juice over it. we can make any stuffing of our choice with manyvariations.

To Make Samosa
Make rolls of the dough depending on the size of samsosa we want. Roll thedough in a oval shape. Cut that ovalshape into half. Take that half apply water on edges ,take one end bend it in canter and taking other endoverlap it on the first edge making it a triangle or cone. Fill the cone withthe stuffing and seal the edges of Samosa nicely (we will get the perfect shape.we can use the spring roll sheet also. Now fry the samosas in the oil till theyturn golden brown. Enjoy the samosaswith green chutney or tomato sauce.

I want to share this recipe with the Fasting to feasting - IV

Wheat halwa | Godhumai Halwa | Tirunelveli Halwa| Indian cooking challenge

2011-08-15T00:00:00.017+03:00

Indian cooking challenge for July isreally interesting for me. I can say it is a real challenge for me, because I amnot very good in making sweets like halwa. When I saw this I was like yes come on u can do it.!!! Then therewas many option for recipe given to us, I selected lataji’s recipe ‘TIRUNELVELIHALWA’ followed her recipe carefully. As she said I used the pukka cupmeasurement and it truned out to be yummy and wonderful. I remembered my dayshaving this halwa in Coutrallam which is near tirunelveli. Thanks lataji for yourrecipe which was clean and clear. It was wonderful making this halwa "I can proudly say that i made halwa my self "!!!! :)

I used a cup whichmeasures 125ml I used 1 cup of that for measuring wheat. And Same as she said Iused three heaped measuring of the same cup for sugar and 1 ½ cup of ghee, from the samecup.

Ingredients

Whole wheat 100 grams

Sugar 450 grams

Ghee 225 grams

ForMore taste

Blanched almonds

Roasted Cashews

Cardamom powder according to taste

Saffron strands (put in milk forhalf an hour)

Method

EXTRACTINGWHEAT MILK:

Soak the whole wheat over night afterwashing. By morning it will look very clumsy with some elastic thread likeformation over the wheat.

Grind adding water in a mixer /mixie.Strain the milk using a strainer . Return the husk to the blender and grindagain by adding some more water. Strain and repeat the process till the huskloses all its gluttonous.

Let this milk-like liquidstand for few hours. A thick precipitate will deposit on the lower part and thescum will float over the excess water that was added to aid grinding. After 2to 3 hours hours, carefully remove the scum out, filter the excess water and leavethe thick milk alone. To the thick milkadd three cups of water and mix well. This will be clean and white as milk, butthicker in consistency.

SUGARSYRUP PREPARATION:

Place sugar with some water in aheavy bottomed pan on fire. Boil this down to thick syrup that forms a verystrong thread while pressed and pulled apart between the thumb and forefinger. Itwill surely take some time to reach this strong thread , we need lot ofpatience for making this halwa. Keep the nuts, cardamom and saffronready near you . Now add the blanched almonds and the wheatmilk. Stir constantly. The wheat will cook to a very transparent mass with thesugar syrup.

When the mass is thick enough we canfeel pressure while stirring continuously now time to add the saffron, cardamompowder and cashews. Keep the ghee cup near you and now add the ghee little bylittle. The ghee will first float and then mix wonderfully with the Wheat mass.

Then everything will become thickerand mixing gets really harder. We can see the lovely colour gloss on the mass.Add the rest of the ghee and mix well. Switch the fire off. Leave the Halwa onthe stove for some time. Transfer it to a bowl when cool andenjoy. you can fell that it melts while u have it.

Vegetable Puff

2011-08-09T12:59:00.002+03:00

For ifthar in the evening for breaking the fast , I waspreparing many items like Vada, bajji and bondas with congee . But it was tooboring and yesterday I prepared two types of puff. One is mixed vegetable andother is egg puff for my hubby, it came out very well. Egg puff I alreadyposted that recipe.

Mainly we used to prepare healthyand stomach filling recipe. I used all the vegetables and low fat puff pastryfor this recipe. Here I get puff pastry squares.And Ginger garlic paste I havegiven optional because few people will not like this taste. Without gingergarlic itself it was yummy. Here is the recipe for ifthar and try out. Have a pleasant day.

Ingredients

Vegetables - 1 cup(carrot, potato, peas and beans etc)

Puff pastry sheet small squares – 5no

Coriander powder- 1tsp

Chat masala – 1 tsp

Red chili powder- 1 tsp

Garam masala – 1 tsp

Onion – 2 tbsp chopped finely

Ginger garlic paste – ½ tsp (optional)

Lemon juice – 1tsp

Coriander leaves

Salt

Cumin seeds - few

Oil

Method

Wash all the vegetables and cut in small pieces and steam itin cooker or a steamer and keep it ready. Take a wide mouth pan, add oil to it then add cumin seeds, onion Sautéwell and then add ginger garlic paste ,salt ,red chili powder , sauté them then add all vegetables , corianderpowder, coriander leaves mix them then add chaat masala, at last add lemonjuice mix well. Once it is done transfer it to a plate and let it cool. TakePuff pastry Sheets make it into different shapes add stuffing into it, addlittle water to the edges and close the puff, Make little opening on the top with knife, keep it in the fridge for 5 min. Preheat the oven at 400 F and keep it for 15 min. Hot vegetable puff is ready.
Im sending this recipe to Fasting to Feasting IV By Lubna and Yasmin..

Ramadan Nonbu Congee (Vegetarian)

2011-08-03T17:26:00.005+03:00

Ramadan month means Fasting,which is compulsory for each and every Muslim who has reached theage above 7 yrs .There is a meal before dawn, which is called ‘Suhur’.In the eveningimmediately after the sunset, the Muslim should break his fast which is called‘Ifthar’, When one of you breaks fast he should do so with some dates, And inour home with the dates we used to break fast with this Conjee and vadai / sundal /Bajji/Samosas and fruit juice. For this Ramadan month and i just want to share with u all. Before i shared this recipe in Spice india online.

This Congee is very goodfor ur stomach.There are many varieties of preparing this Congee, Wecan prepare it with meat or more vegetables also. In my in-laws place they don't add meat, and im a vegetarian i don't prefer meat.This recipe i learned it from my mom in law. I miss my mom in law and my family in this Ramadan. Anyways me and my family wishing u all Ramadan Kareem.

Ingredients

Raw rice – ¾cup

Moong dhal –¼ cup

Fenugreekseeds – 1 tsp

ChoppedOnion – 3 tbsp

Chopped tomato– 1 ½ tbsp

Green chili– 2no

Corrianderleaves – Hand full

Gingergarlic paste – 1tsp

Cinnamon –1 inch

Cloves – 2no

Cardomen - 1 no

Coconutmilk (diluted )- 1 cup

Oil

Salt asrequired

Method

Soak rice, moong dhal and fenugreek together in water for10min.

Take a pressure cooker, add required amount of oiland splutter the spices. Addthe onion and fry till transparent.

Now add the tomatoes fry for a min, thenadd green chili , coriander leaves,ginger and garlic paste with the soaked rice, dhal and fenugreek. Add 4 cups fullof water and close the cooker. Cook for 3 whistle, wait till the pressure comes down. Open the cooker andadd the coconut milk.

this congee should be a bit watery so adjustthe water in congee and Cook in sim for 10 min. stir continuously. Serve hot.
Im sending this to Fasting to feasting Event by Lubna

French Fries Chat - Blog Hop Wednesdays

2011-08-03T12:44:00.002+03:00

Blog Hop Wednesday thisweek, I had a nice time seeing recipes of Vatsala – Show and tell. She has awonderful blog with new recipes. For this time I tried French fries chat, it isa new recipe for me and i had all the available ingredients with me. And mydaughter is a fan of French fries, this recipe was ultimate tasty one for her. Ihave reduced the quantity here, in her recipe she made for 3 cups; I made onlyfor 1 cup. my daughter loved this recipe, before i could take a snap of it, it went off very fast. some how with the rest of the fries i took a snap.So here we go in to recipe.

Ingredients

French fries 1 cup

Capsicum ½ cup

Onion ¼ cup

Chat masala according to taste

Chili Sauce 2tsp

Tomato Ketchup 3tsp

Soya Sauce 1tsp

Coriander leaves for garnish

Salt

Method

Mix hot French fries, capsicumand onion in a vessel.

Add salt and chat masala according to yourtaste.

Add all the sauce and mix well.

Adjust the quantity of sauce peryour taste.

It is ready to enjoy.

Puliyodharai|Tamarind rice

2011-07-30T14:43:00.006+03:00

Tamarind rice is my favorite dish. I can have it any time inthe day. i know it is universal favorite dish for all. My mom makes it well and I learned it from her. She makes it everytime when I go there. This is a traditional way of making Puliyodharai. Iyengar’smakes a different form of puliyodharai.This is what my mom makes,This will have some difference in whatothers make. I used to love this method and follow this also. Gingelly oil is ahighlight in this recipe. It gives an awesome taste and we cannot match it withany other oil. This recipe I wanted to post long back but dint get a chance. Sonow it is the time to share with all of u my mom’s puliyodharai recipe. Here it comes.

Ingredients

Rice – 3 cup

Tamarind – 1 big lemonsize

Gingerly oil – ¼ cup (Nallennai in tamil)

Channa dhal – 2 tsp

Asafoetida – ¼ tsp

Red chili – 8 nos

Curry leaves – 1 strand

Peanut – ½ cup ( optional)

Cashew nut – few (according to taste)

Mustard seeds – little

To grind

Channa dhal – 1 tbsp

Coriander seeds – 2 tbsp

Fenugreek – 1 ½ tsp

Sesame seeds – ½ tbsp

Pepper – 1 tsp

Red chilli – 7nos

Method

Preparations:
Extract tamarind juice and keep it ready.
Dry roast all the grinding ingredients each separately.And ground it to a fine powder and keep aside
Cook rice and allow it to cool. Or use left overrice.   After the rice is cool. Apply little gingerlyoil to it and mix. Add fenugreek powder and ground powder over the rice and mixwell. Keep aside.

Tamarind Paste: Heat given amount of oil in the heavy bottompan and add mustard, channa dhal, asafetida red chili. Fry till the red chilichanges it colour to little black. Now add the tamarind extract. Be careful whileadding the juice. It may hurt your hand, Add the peanut and allow it to boil well till it forms apaste like texture. Then add 2tsp of ground powder to it with salt. U can findthe oil floating on top. Switch off the flame. Allow to cool. Now Mix 2 tbsp oftamarind paste to the rice mix it with hands. Heat a little oil with ghee in a separate pan.Add little cashew nut, roast till done and curry leaves at last. Add it on the top of the rice. And haveit with appalam or papa dams.

Yummy and tasty tamarind rice is ready to serve.

Semiya Upma with mint leaves

2011-07-26T11:26:00.002+03:00

Upma is a easy andtasty breakfast or tiffin, many kids don't like upma’s , fussing, crying andmany types of acting they do to avoid eating upma. Mint leaves always make any dishattractive and improve the taste. We all used to add mint leaves in biriyani,curries and many other gravies. But I added this in the upma which I madeyesterday for my breakfast it was tasty and it was looking attractive also. So itmade my daughter feel that some masala semiya is being prepared and she tried to come nearit and tasted it. Hope u all will like it.

Ingredients

Vermicelli - 1 cup (roasted in oil/ghee)

Onion – ¼ cup (finely chopped)

Green chili – 1 no (finely chopped)

Mint leaves - 3tbsp (chopped)

Coriander leaves – 2 tbsp (chopped)

Salt to taste

Oil for seasoning

SEASONING

Mustard seeds – ¼ tsp

Urad dhal – ¼ tsp

A pinch of garammasala.

Method

Take a wide mouth pan/ non stick pan suits well. Add oil and splutter mustard / urad dhal. Addonion and green chilli sauté it well till onion changes its colour. Now add themint leaves and coriander leaves with a pinch of garam masala.

Fry well, Nowadd the roasted vermicelli / semiya. Mixwell and add the required amont of water. Close the pan andcook in sim. Main thing is to cook the semiya till it is cooked well. Switch off the flame and serve hot with sugaror pickle.

Channa Masala - 2

2011-07-19T12:11:00.001+03:00

Channa Masala is a dish which is prepared in various stylesand forms. I am a channa masala ‘s fan Iwill have it with all kind of main dish including rice. In this week I soakedchanna for making sundal for evening Tiffin. But I dintget time to make it that evening , so it was held till the next day. I cooked channa masala for chappathi the next day for lunch. Imade channa in a way that everyone will love it. It was perfect gravy and tangy.I can say it was finger licking dish. Just give a try.

Ingredients

Channa – 1 cup (soaked and cooked)

Onion – 2 (ground in to paste)

Tomato – 1 (ground in to puree)

Ginger / garlic paste – 2 ½ tsp

Garam masala – 1 tsp

Chole masala – 2 tsp

Red chili powder – 1 tsp

Tomato puree – store bought – 1 ½ tsp

Tamarind extract – 1 tbsp

Salt to taste

Butter - 1 tbsp (weight conscious – please avoid)

Oil – 1 tbsp

Aniseed – ¼ tsp

Coriander leaves for garnishing

Method:

Take a wide mouth pan. Add the oil/ butter, splutter aniseed and addthe onion paste. Fry till the oil leaves. Then add the ground tomato puree andmix both fry well. Now add the masala's given, ginger garlic paste and salt.

Mix everythingwell and add the tomato store bought puree and channa. Add the required amountof water and close the pan . Cook in sim for 3min. open the lid and add the tamarindjuice. Keep the vessel open and cook for another 3 min.when oil leaves the gravy mix it well. Check for salt.

Switch off the flame and serve hot with chappati/ parotta/ bread/ even dosa also.

Oats Upma

2011-07-18T12:26:00.008+03:00

Oats porridge is a usual breakfast I used to have always.But when few friends of mine was telling me have something else as a breakfastother than porridge, I remember my mom in law used to do adai with oats andhave. I felt like having a upma today for my breakfast, I did this as we do our usual upmaonly. Many people used to say oats is very sticky and all. So I dry roast theoats first like rawa. It was really nice and tasty. So I got another recipe formy breakfast with oats which is very healthy . Here we go.

Ingredients

Oats – 1 cup

Carrot, beans – ¼ cup

Onion – 1 medium size (chopped finely)

Vegetable masala – 1 tsp

Green chili and ginger – 1tbsp (together)

Oil – ( I used canola oil )- little for sautéing

Salt to taste

Coriander leaves and curry leaves few

Required amount of water – 1 cup

For seasoning

Mustard seeds – ½ tsp

Urad dhal- ½ tsp

Channa dhal – ½ tsp

Method

Dry roast oats till golden brown and keep aside. Take a panadd oil splutter mustard, urad dhal and channa dhal. Now add onion, green chiliand add salt.

When onion changes it colour add curry leaves , coriander leavesand all vegetables (u can add more vegetables of ur choice).

Then when the vegetables are done, add theoats and mix well. Now add little watermix well. Allow it to cook. Then add restof the water. See whether the oats is cooked nicely then remove from fire. Choppedcoriander leaves for garnishing and servehot with pickle of your choice.

Paneer Chapatti Rolls

2011-07-02T17:31:00.001+03:00

Paneer chapatti roll is a yummy and tastiest roll. I made it yesterday , it came out really nice and felt like having it again and again. I used little paneer cubes and crushed paneer also.

Ingredients

Chappathi 4 no

For gravy

Paneer cubes ¾ cup (crush few paneer and keep it separately)

Tomatos puree 4tbsp

Onion paste 5tbsp

Pav bajji masala 1tbsp

Red chili powder ½ tsp

Oil / ghee 1 tbsp
Salt to taste

Jeera for seasoning

Coriander leaves for garnishing

Method

Take oil in a heavy bottom pan, Add jeera for seasoning, then add onion paste nicely fry till it becomes little brown. Then add tomato puree fry well and add all the spices and salt. Mix well add water. Now when the gravy forms together, add paneer cubes and keep in sim. When it boils and becomes a thick mass , add crushed paneer 2 tsp and coriander leaves. Mix well. Switch off the flame.

Then take a chapatti, fill the paneer curry and roll it and serve hot for children. They will love it.

Channa Masala Sandwich With Chat Masala

2011-06-22T13:00:00.001+03:00

This is one of my usual sandwich, Whenever I prepare channa , atleast 1 or 2 tbsp will be left over and I used to make a sandwich. This happened again this week. I prepared channa masala for Dinner with chapathi, I had little left over and in the morning I made Channa Masala Sandwich. It was yummy. We usually get bread channa in our canteen when we were in school and college. This reminded me those days. It was really tasty. Kids will surely love it.

Ingredients

Bread slices - 6no

Chat masala – 2tsp (sprinkling above channa)

Oil /ghee for toasting

For channa Masala

Chick peas 1 cup

Corriander powder 2 Tbsp

Garam masala powder 1 tsp

Chilli powder 2 tsp

Onion 2 no (chopped)

Garlic pods 3no (cut in strips)

Tomato 1 no (chopped)

Oil 3 Tbsp

To Grind

Jeera (little) 1 Tbsp

Aniseeds (sombu) 1 Tbsp

Pepper corns 1 Tbsp

Salt to taste

Lemon 1 no

Coriander leaves for garnishing

Instructions

Wash the chick peas and soak it overnight for 5 or 6 hours. Grind jeeragam /Jeera ,aniseed and pepper to a fine powder....Take a pressure cooker, pour 2 tbsp of oil and put aniseed .Add onion and garlic pods sauté it till transparent...or little brown... now add the garam masala powder .Add the tomatoes. sauté till it get smashed .Add the chilli powder and ground powder (jeera,anniseed,pepper) . And add the coriander powder...mix well and add the channa .Add 1 cup of water...and salt .Close the cooker .Keep for 3 whistle, after the pressure comes down , open and add the lemon extract And keep for 2 min in sim or till it becomes thick mass .Garnish with onion and coriander leaves. Channa is ready to taste.

Now heat the tawa, take one slice of bread and keep 1 tbsp of channa masala and sprinkle chat masala little and coriander leaves. Place another slice and press it well with ur palm. When tawa is heat enough then toast it both the sides using ghee / oil.\Yummy sandwich is ready to taste.

Im sending this recipe to Sandwich mela by Srivalli

Baby Potato Fry | Potato Fry with Onion Paste

2011-06-04T09:05:00.002+03:00

Baby potatoes are kids favorite. Whenever I go for shopping I used to search for this baby potatoes. My daughter loves it. I used to buy very tiny potatoes; I make varieties with the baby potatoes. My mom makes best fries with the tiny potatoes.But this recipe is bit different , When I made this I was little bit worried whether my kid will like this or not. But she loved it and it was a great success for me.

I make usual potato fries with red chilli powder and salt will be a hit always. But with little onion paste and chili paste, it sounds different and it is a remarkable taste , which will last long. Just give it a try. It goes well with sambar and rasam rice or a best combo with chapattis also. Kids Favorite recipe.

Ingredients

Baby potatoes 300 gms

Onion and green chili paste – 2 ½ tsp (grind together – 1 onion and 1 green chili)

Red chili powder – 1 ½ - 2 tsp (according to taste)

Turmeric powder- ½ tsp

Mustard seeds – ¼ tsp

Salt to taste

Oil for frying

Method

Pressures cook the baby potatoes. Heat oil in a pan, Splutter mustard seeds and add onion paste. Fry well till the oil is separated.

Add turmeric and chili powder in oil fry and add the potatoes. Add salt. Mix well. Fry it in sim, till the potatoes become crisp. It will take longer time to become crisp. But taste matters for all of us. Enjoy the baby potato fry with chapattis or rice.

Vendaikkai Masiyal |Ladies Finger in dal curry

2011-05-29T10:49:00.002+03:00

Vendaikkai Masiyal is a simple dish. This is my favorite , my mom prepare this masiyal when ever i go . Best combination with steamed rice and potato fry. I make this often here and this is a favorite dish for my daughter too. This will not taste like sambar, but this will looks like sambar.Here i have used toor dhal, we can use moong dhal also instead of toor dhal.

Fenugreek changes its taste and this will be aromatic, I can call this masiyal as an authentic recipe. When it is prepared in Kal Satti it tastes awesome. My mom prepare all the kuzhambu varieties in Kal Satti. That gives a different taste and aroma. Simple recipe at home for a change, try it out instead of sambar and Here we go in to the recipe.

Ingredients

Vendaikkai (ladies finger) – 250gms (cut as 1inch strips)

Tomato – 1no (chopped)

Green chili – 2no

Toor dhal – ¼ cup (cooked)

Tamarind juice – ½ cup (thick)

Turmeric powder

Seasoning

Channa dhal- 1tbsp

Urad dhal – 1tsp

Mustard seeds – 1tsp

Fenugreek – 1tsp

Kuzhambhu powder – 1tsp

Oil for seasoning

Curry leaves few.

Salt to taste

Method

Fry vendaikkai in oil and keep aside. Pressure cook toor dhal . Heat oil in the pan.

Splutter mustard seeds, urad dhal, channa dhal, fenugreek . fry well till the nice aroma. Add tomato and green chili, fry well till it the tomato cooks well. Then add the ladies finger, curryleaves and cook everything to gether. Add salt, turmeric powder and kuzhambu powder. Now pour the tamarind juice and little water. Close the lid and allow to boil for 10min. till the raw flavor goes. Now add 2tbsp of toor dhal. Keep in sim for 5min. serve hot with steamed rice.

Check out the Blogging Marathoners doing BM#5 along with me

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma, PJ
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Mixed vegetable curry with cashew paste| Creamy Vegetable Sabzi

2011-05-28T11:57:00.002+03:00

Vegetable kurma is a usual thing which we prepare at home frequently. I don’t want to try out the usual one always; we should have variety in our diet so that we feel good when we eat and we can satisfy our taste buds, i think im right. I tried this sabzi once for my lunch. In my house vegetables goes only with me. I used all the available vegetables at home and prepared it for two. So that I can have it for dinner also. It was simple and easy. I tried to make it creamy so used Cashew nut paste with little milk. We can season this recipe with butter also; weight conscious people please avoid it. Here we go in to the recipe.

Ingredients

Vegetables – 1 cup (peas, potato, cauliflower, beans, carrot) Cut all in 1 inch thickness.

Cashew nut paste – 2tbsp (soak cashew nut in milk and grind it in to a thick and smooth paste)

Onion and chili paste – 3tbsp (grind 1medium size onion and 1 big green chili in to smooth paste)

Tomatoes – 1no (chop it very finely)

Red chili powder-1tsp

Turmeric powder- ½ tsp

Dhania powder-1tsp

Vegetable masala-1tsp

Ginger garlic paste- 1tsp

Sugar a pinch

Salt to taste

Coriander leaves for garnishing

Seasoning

Jeera and sombu – 1tsp

Oil/ ghee – 2tbsp or 3tbsp

Method

Heat oil in a heavy bottom pan, add jeera and sombu when it starts to splutter add the onion paste fry it till the onion turns brown, now add the tomato fry till the oil leaves the mass. Then add turmeric powder, red chilli powder, dhania powder, and vegetable masala powder.Fry well and then add ginger garlic paste, Nicely fry it in oil till the raw flavors goes well. Now add all the vegetables mix it well, add salt and little water, close the pan and cook for 10 min.

Open the pan and add the cashew nut paste and little sugar. Mix it well. Keep in sim for 5min or till the oil leaves the sides.This is a nice thick gravy which will be coated fully on the vegetables.

Serve hot with chapatti or phulkas

Gobi Manchurian (Dry)| Cauliflower Manchurian | Version 1

2011-05-27T16:53:00.001+03:00

Day 5 of Blogger Marathon by Srivalli. Today is weekend for us, so heavy lunch preparation and today I got time to prepare many items, I prepared Egg biriyani for my family and chicken drum stick for the little one. And I got time to prepare fried rice and Gobi Manchurian for me. I have tried various methodologies for preparing this awesome recipe. I mixed and match many versions and finally got my own version. This is a popular snack recipes.When it is prepared dry it runs very faster with kids. Today im posting the dry version of it.

Always I follow this trial method where i try few things myself which wil be a grand success, i know many people do it.we mostly learn this from our mother, hope im right. In my school days in our home science lab I prepared this dish first and after that I prepared once in my moms place. When my daughter started liking this dish I got some more enthusiasm for preparing Gobi Manchurian. Now im going to post my homescience record version with some difference for preparing Gobi Manchurian.

Ingredients

Cauliflower florets – 2cup

Spring onion – 1 bunch (chop finely - greens and white onion separately)

Soya sauce- 1tbsp
Ajinamoto - a pinch

Tomato sauce-2tsp

Green chili sauce – 1tsp

Garlic chopped – 2tsp

Oil for seasoning

For Batter

Maida – ½ cup

Rice flour-2 tbsp

Corn flour- ¼ cup

Salt to taste

Green chili paste –1 ½ tsp

Ginger paste- 1 ½ tsp

Cooking soda a pinch.

Oil for frying

Method

Wash the florets and put it in hot water for 10min. strain well and keep aside. Prepare the batter and heat oil for frying.

Dip the florets one by one in the batter and deep fry it till golden brown. Strain well and keep in a tissue paper. Deep fry all the florets and keep ready.

Heat oil in another pan for seasoning, Add chopped garlic in oil fry for some time. Add the spring onions, ajinamoto. Cook onion for a min, Now add the sauces given fry well. Add the deep fried florets in to this sauce, toss well. Keep in sim for a min. Serve hot .

Aloo Muttar curry | Potato And Peas Masala

2011-05-26T09:53:00.001+03:00

Aloo matter is a favorite dish which I used to order in the restaurant as side dish for many Indian breads like naan, paratha, phulkas…. Many times I think of making it myself at home. It happened once and im posting here, without any reference I made this recipe and it turned out to be the same as restaurant taste. But oil I added little less used canola oil for cooking. Cooking time comes within 30min, and serves at least 4 people.

I don’t know this little kids are really attracted to such recipe, my daughter don’t like chapatti very much. But if she has a side dish like this she loves it and eats at least 2 small sized chapatti. Even she loves gobi mutter curry which I will be posting soon. Very fast moving recipes r my daughter favorite and i love to make what ever she likes , hope even all kids like this kind of hotel recipe . I am really happy to post my favorite recipe. Here we go on to the recipe.

Ingredients

Potatoes – 3 no (boiled)

Peas – ½ cup (fresh peas or processed)

Curd- ¼ cup (beat it well)

Tomatoes – 3no chopped very finely

Spices

Coriander powder- ½ tsp

Red chilli powder – 1 ½ tsp

Garam masala- ½ tsp

Turmeric powder 1tsp

Curry powder – 1tsp

Salt to taste

Oil – 2 ½ tbsp

Grind to paste

Green chilies – 3no

Ginger 1inch

Onion – 1 no big

Coriander leaves chopped – for garnishing

Method

Boil potatoes and peas , keep it ready. Grind onion and chilli with ginger in to a fine paste.

Heat oil in a pan, add ground onion paste fry well till the oil leaves the paste. Now add red chili powder, fry well . Now add tomatoes and mix well. Cook till it is done. Add all the other spices. Fry till the raw smell goes.

Add the mashed potatoes and peas, add little water and salt. Cook in sim for 3min. then add beaten curd mixgently. Close the lid and cook in sim for 5min. Garnish with coriander leaves and serve hot.

Check out the Blogging Marathoners doing BM#5 along with me

Curry in a hurry under 30 min: Aarthi, Divya, Jayashree, Kaveri, Pavani,
Seven Days of Indian Sweets:Gayathri, Priya Suresh,
Seven Days of Microwave Meals: Monika,
Seven Days of Regional Specials:Harini, Vaishali, Suma
Seven Days of Colorful Dishes Kid's Special: Kalyani
Summer Coolers: Jayasree, Kamalika, Srivalli

Chow - Chow Dhal curry | Chow chow Paruppu kootu

2011-05-25T07:54:00.002+03:00

Main side dish in Tamil cuisine will be kootu. Mostly kootu means mixture in Tamil. I used to love all kinds of kootu with various veggies. But chow chow is one of my favorite, when I saw this veggie in a super market. I was happy, because am craving for making kootu which is my favorite.

My mom used to prepare many kinds of kootu with coconut, jeera and pepper ground to gether and it goes on. But this type is simple and she taught me this, it just took me around 20 min for preparing, I served it with hot pepper rasam and appalam. I have to thank my mom here, she made my little one also like this kootu, she have it with steamed rice, ghee and this curry. Here we got to the recipe.

Ingredients

Moong dhal – ½ cup

Chow chow – 2no (peel the skin and diced)

Turmeric powder – 1tsp

Rasam powder – 2tsp

Asafetida – ¼ tsp

Red chili – 5no

Curry leaves – few

Mustard seeds – ½ tsp

Urad dhal – ½ tsp

Oil / ghee – for seasoning

Salt to taste.

Method

Pressure cook the dhal and chow chow together with enough water and turmeric powder. Nicely mash well, and keep aside.

In a pan heat oil and ghee for seasoning, splutter mustard seeds and urad dhal, add red chilli, asafetida and curry leaves. Then add the dhal mixture, salt and rasam powder with little water. Mix well. Keep in sim and allow it to boil. Switch off the flame and change the curry in to the serving bowl and serve hot. Easy to prepare and very tasty to eat.

Check out the Blogging Marathoners doing BM#5 along with me

Aloo Masala| Poori Masal | Poori Masala| Version - 1

2011-05-24T08:02:00.004+03:00

Today is the 2^nd day of Blogger Marathon# 5 by Sri valli. Today’s recipe is favorite one for all of us, Poori masal. Im addicted to this potato masal which is given in Saravana bhavan, Chennai. There are 2 types of Masala , this version I learnt it from my mom and the other version from my MIL.

The topic which I chosen for this marathon is curry in a hurry and this recipe can be prepared really in a hurry and it takes only 15 – 20 min. My mom even prepares this masala without onion. That will also be good as we are adding ginger and green chili. This is an easier and tastier side dish for poori. The best and easiest tiffen item which I can make it with in 30min is poori and masala. This is one of the favorite Tiffin of my family. Happy to post this recipe today. Here we go on to the recipe.

Ingredients

Potato – 2no big

Green chilli – ½ tsp (minced)

Ginger – ½ tsp (grated)

Onion – ½ cup (finely chopped)

Curry leaves – few

Coriander leaves – hand full (chopped)

Mustard seeds – ½ tsp

Channa dhal – 2tsp

Urad dhal – 1tsp

Turmeric powder – 1tsp

Salt to taste

Oil for seasoning

Method

Boil the potatoes well, peel of the skin and take it in a wide bowl. Mash the potatoes with little ginger , green chili and salt. Keep it aside.

Heat oil in a pan; splutter mustard, urad dhal, and channa dhal. Fry till channa dhal turns little brown in color. Then add onion, turmeric powder, curry leaves , rest of the green chili and ginger. Fry well. Add the potatoes and add little water. Mix well. Check for the salt. When everything mix together. Remove from fire. Garnish with coriander leaves. Serve hot with poori. Enjoy.

Check out the Blogging Marathoners doing BM#5 along with me

Curry in a hurry under 30 min: Aarthi, me, Jayashree, Jayasree, Kaveri, Pavani,

Seven Days of Indian Sweets:Gayathri, Priya Suresh,

Seven Days of Microwave Meals:Monika,

Seven Days of Regional Specials:Cool Lassi(e), Harini,Vaishali ,Suma

Seven Days of Colorful Dishes Kid's Special:Kalyani

Summer Coolers:Kamalika, Srivalli

Ennai Kathirikkai Curry| Eggplant Curry in Gingerly oil | Version- 1

2011-05-23T08:08:00.009+03:00

Today Blogger Marathon - 5 and im happy to run again with my co- bloggers i have chosen curry in a hurry topic and here is my1st day post and this is my favourite recipe Ennai kathirikkai .

Eggplant / kathirrikai is one of the favorite vegetable for many people. Especially a curry with eggplant is delicious. My mom’s version of making ennai kathirikkai is different from this recipe. And I tried doing many kinds of ennai kathirikkai. A single recipe name has different Method of preparation. I can say this is my own version. Here first step is to prepare the masala powder for stuffing. And stuffing it in eggplant and cook it. then only curry preparation. Each and every person has their own preparation of this recipe. Mainly small tiny eggplant tastes really good for this curry.

I got bored up with the usual preparation of food at my place. I want to do something interesting and tasty . I prepared it day before yesterday and we enjoyed. Here is my 1^st version of Ennai kathirikkai and I will be posting the second and third soon.

Ingredients

For making curry

Eggplant (small or medium)- 7 or 8 no

Tamarind juice – 1cup (little thick)

Kuzhambu milagai thool/ powder- 1 ½ tsp

Salt to taste

Shallots (chopped) – ½ cup

Tomato chopped – ¼ cup

Garlic – 3no (chopped)

Curry leaves few

Gingerly oil – ¼ cup

For making spice powder

Channa dhal – 2tbsp

Red chili (whole) – 8no

Dhania seeds – 2tbsp

Urad dhal – 1tbsp

Scrapped coconut – 2tsp

Ani seeds – 1 tsp

Oil – 1 tsp

Little salt

For seasoning

Mustard seeds – ½ tsp

Urad dhal- ½ tsp

Red chili – 2no

Method

For spice powder, heat oil in a pan and add all the given ingredients for spice powder. Fry it well till it turns golden brown and gives good aroma. Grind it in to coarse powder. Keep aside.

Wash brinjal well and remove the stem. Make X mark or criss cross cuts on the base of brinjal. Then fill it with the spice powder fully. Then heat gingerly oil in the pan and fry brinjal well till it is cooked or soft. Do not break the brinjal, strain oil well and keep aside.

In the same oil, splutter mustard seeds, urad dhal and red chili. Add curry leaves and shallots with garlic. Fry well till it becomes golden brown. Then add tomato fry well till oil leaves. Then add salt , kuzhambu powder and 1 tbsp of ground spice powder. Fry well and add tamarind juice. Allow to boil for some time and boil in sim for another 2 min. Add the fried brinjal pieces.

Boil for two more minutes and serve hot with steamed rice.

Check out the Blogging Marathoners doing BM#5 along with me

Curry in a hurry under 30 min: Aarthi, me, Jayashree, Jayasree, Kaveri, Pavani,

Seven Days of Indian Sweets:Gayathri, Priya Suresh,

Seven Days of Microwave Meals:Monika,

Seven Days of Regional Specials:Cool Lassi(e), Harini,Vaishali ,Suma

Seven Days of Colorful Dishes Kid's Special:Kalyani

Summer Coolers:Kamalika, Srivalli

Mixed Vegetable Rice

2011-05-20T11:55:00.003+03:00

Vegetable rice is a fascinating and flavored rice with fine veggie like carrot, potato, peas, corn etc. I am a very big fan of mixed rice like tamarind rice, coconut rice, lemon rice, pulao’s etc. yesterday I was thinking of preparing this kind of recipe. Pre preparation is the must for all the rice recipes, If we miss a single ingredients the taste changes, hope everyone will agree with this.

Here for this vegetable rice I omitted garam masala. Cos if garam masala is added then it will change to biriyani type. Here we go in to the recipe and lets all enjoy the flavor of vegetables.

Ingredients

Rice (raw rice or Basmathi rice) – 1 ½ cup (semi cooked)

Vegetables – 1 - 1½ cup (peas, potato,beans, carrot, corn and cauliflower)(cut vegetables in 1 inch thickness)

Red chili powder – 1 ½ tsp

Ginger garlic paste – 1 tsp

Onion- 2no (chopped finely)

Tomato – 2 no

Green chili – 2 no (slitted)
Coriander leaves few (finely chopped)

Oil – 3tbsp

Salt to taste

Sour curd – 1 tbsp

Jeera for seasoning

Method

Cook rice with 2 cup of water and little salt in rice cooker and spread it in a wide plate and keep aside. Heat oil in a pan, add jeera , onion, sauté for 2min. till it becomes brown. Add red chili powder , salt and add veggies. Mix it well. Then add tomatoes, curd and ginger garlic paste, coriander leaves. Mix well and add little water.

Cook in sim till the mixture becomes thick. When oil leaves the mixture and becomes thick. Then switch off the flame. Now mix the rice with the vegetable mass. Sprinkle little water and close the container. Keep in sim for 2min.Then serve hot .

Tandoori Chicken | Version- 2

2011-05-19T10:27:00.002+03:00

Trying other blogger recipes is fun and I used to love it. We learn many things from many people. Yesterday I tried tandoori chicken recipe from INDIAN KHANA – Priti blog. It was nice and I want to thank her for this recipe. Mainly the Non veg cooking , I am learning lot from my fellow blogger friends blog only. I am not a non- veggie, so tasting done by my family members. It was nice trying your recipe priti.

Here im posting this recipe with a little modification done by me, I added chat masala to it with lemon juice, before serving. My family enjoyed this recipe. I am happy to share this recipe with all my friends who loves NV's. Im posting this recipe as Tried and tasted.

Ingredients

Chicken leg pieces – 3no

Ginger garlic paste- 1 ½ tbsp

Yoghurt – ¼ cup

Chicken tandoori masala – 3tbsp

Chat masala-1 tbsp (sprinkled on top)

Lemon juice- as required (before serving)

Olive oil – 2tbsp

Butter – for brushing

Salt to taste

Method

Clean the leg pieces well by adding turmeric powder to it. keep it ready.

Take a wide mouth bowl add yoghurt, chicken tandoori powder, ginger garlic paste and salt.mix it well.

Then add olive oil to the mixture. Add the chicken pieces. Marinate for overnite or 5 hours in refrigerator.

Pre heat the oven to 250 degree , keep it in grill mode. Arrange the chicken pieces in the Baking tray with a baking sheet on it. keep it and cook for 15 to 20 min on one side and turn it over .

Brush it with butter on top. Cook again for 15 to 20 min. After taking it out brush it with butter again and sprinkle chat masala on top. Squeeze lemon on it. serve hot.

Elephant foot yam shallow fry |Senai Kizhangu Varuval |Suran Fry

2011-05-18T08:21:00.002+03:00

Senai Kizhangu / Karnai kizhangu/ elephant foot yam , it goes on . Me and my daughter loves this yam which ever way it is prepared. There are many ways to prepare this yam,. This is used in most of the Kerala recipes like Avial, Masiyal and many more.
Cleaning is a must in this vegetable. I actually clean it four to five times in water. the outer skin is hard and irritable. so remove it first with a bigger knife. It cause some itching sensation in the hands. Many people are allergic to this veggie, so allergic people do not try this recipe. Many people love this veggie like me. I Know two types of varuval in yam. I learn one type from my mom and other from my mom in law. Now im posting my mom in laws recipe. This recipe source is my MIL. This is shallow fried in the heavy bottom tawa. The main taste maker in this yam fry is tamarind juice. Here we go top the recipe.

Ingredients

Elephant foot yam – 300 gms (cleaned and sliced as shown in pic)

For paste

Tamarind juice – 4tbsp (semi thickness) or to make the paste

Turmeric powder- 1tsp

Red chili powder – 2tsp

Pepper/jeera/ sombu powder – 2tsp

Salt to taste

Oil for shallow frying

Method

Remove the hard skin and slice slightly thick slices in yam.slice it as diamond square or shapes which u like. Wash it thoroughly.

Mix all the ingredients for the paste, check for salt and mix the yam in the paste. Leave it for 15 min. Take a wide shallow pan. Heat the oil for shallow frying, Fry Yam in batches. Use all the paste. Fry it till golden brown on both the sides. fry in sim. it takes longer time comparatively. Drain the oil well as this yam drinks oil like anything, drain it with a tissue. Serve hot with Sambar rice/ rasam Rice.

Pudachi Wadi | Corriander rolls | Indian Cooking Challenge for April

2011-05-15T08:36:00.003+03:00

Pudachi Wadi is a Maharashtrian recipe, Name itself makes us intresting . I have never heard of it till I saw it in Indian cooking challenge by Sri Valli for the month of April , The recipe owner is Archana of tried and tested recipes. This is my second challenge and I made this at the last moment, I mean yesterday. It was new to me and love to try it out. First I should say the recipe looked like a lengthy one. But when I started preparing it , it took me hardly 30min and it was easier and tastier too. I made it as a evening snack. Coriander lovers like me, will surely love it. Mainly the coating of tamarind paste makes this dish different. It gives a peculiar taste which attracts us.

Here Khus – Khus is not available so I made it without khus khus. But I have mentioned in the recipe. Next thing I want to share is shapes. In the main recipe she has given two types of shapes , one is like a rolls and other was like a triangle. Here I have done it in three shapes, one like a normal rolls as we make for spring rolls and other like mini samosas , and the triangular shapes. Here we go in to the recipes.

Ingredients

For making dough

Besan flour (kadala Mavu) – ¾ cup

Wheat flour – ¾ cup

Red chili powder – ½ tsp

Turmeric powder – ½ tsp

Hot oil – 3tbsp

Salt to taste

For stuffing

Washed / dried / Chopped Coriander leaves – 2 cup

Garlic cloves – 3no (chopped lengthwise finely)

Red chili powder – ½ tsp

Sugar – ¾ tsp

Onion – 1no big (finely chopped)

Ginger paste – 1tsp

Oil – 1 tbsp

Lemon juice – 2tbsp

Salt to taste

Grind

Grated / roasted coconut – 2tbsp

Khus khus – 1 tbsp

Roasted Till (yellu) – 1 ½ tbsp

Paste for applying

Tamarind juice (thick) – 2tsp

Oil – 2tsp

Garam masala – 1tsp

Method

For Outer covering

Mix all the ingredients for making the dough and keep aside.

For Stuffing

Coarsely grind the coconut mixture and keep it ready. Mean while in 1 tbsp of oil sauté the onion till soft, add the garlic and ginger paste. Sauté till the raw smell goes and turns golden brown. Switch off the flame and keep aside. Add the coriander leaves to the Sauted onion with the coconut mixture. Mix well. Add salt, sugar, lime juice and mix well. Keep it ready.

Make the paste mixture by mixing Tamarind , garam masala and oil.

Making of rolls

Make small balls out of the dough. If the dough is little sticky then apply some flour and grease hands. Take small ball and roll it like a chappathi, apply the tamarind paste in it. then keep the mixture inside. Now fold it in to the desired shaped, by overlapping the chappathi. Press it well and seal the edges.

Roast the rolls in the tawa, first one side and then the other. Keep aside. Then deep fry the rolls before serving.

Serve hot with green chutney or sweet chutney.

Green Plantain Stir-Fry| Vazhakkai Vadakal | Vazhaikai fry - 1

2011-05-14T08:03:00.003+03:00

This kind of plantain fries are interesting and tasty . And I used to make it as a side dish for vatal kuzhambu. It is not very hot like other fries. Here there is a combination of tamarind juice and this makes a special flavor in the fry. Green plantain fries are of different types and I am now going to post my first post of green plantain,

This is my mother’s recipe, she used to make it often .i can say this is an authentic recipe too. I am a fan of this fry and I am glad to share with all.

Ingredients

Green plantain ( Vazhaikkai) – 2no

Tamarind juice – 1 ½ cup (not so thick)

Salt to taste

Turmeric powder – 1 tsp

For seasoning

Mustard seeds – 1tsp

Urad dhal – 1tsp

Red chilli – 4no

Curry leaves – few

Method

Take green plantain and cut in to two halves. Peel the skin with the peeler or knife. Cut in semi circles.

Take a wide mouth pan with the tamarind juice, Add turmeric powder and salt. Add the cut green plantain. Boil for 2min or till half cook. Do not over cook. Strain the plantain well.

Take a deep curved pan, Add oil for seasoning. Splutter mustard seeds with urad dhal, curry leaf and red chili.

Add the half cooked vazhakkai, toss and mix well. Keep it in sim for about 2min. switch off the flame and serve hot.

Podi Idli Fry

2011-05-08T08:19:00.001+03:00

Idlis are everyone's favorite, mostly there will be a left over idli at home 1 or 2. Whenever left over idlis are at home. I used to make some different dishes with it. I love podi idli. I used to mix it as it is and eat. But I remember I had this kind of podi idli in a highway hotel when we were traveling to Madurai. It was awesome and felt like having another plate of it. Really irresistible taste, who ever like idli podi they will love it. Ginger powder enhances the taste, lovely color and coriander leaves gives a special aroma. Here is a wonderful left over recipe. Try out and enjoy. No Sambar or Chutney needed.

Ingredients

Idli -3no

Idli milaigai podi – 4tsp (depends on the taste)

Green Chilli chopped – 1tsp

Ginger powder – 1tsp

Onion – 1no (finely chopped)

Curry leaves few (finly chopped)

Coriander leaves (handful)

For seasoning

Mustard seeds – 1tsp

Urad dhal – ½ tsp

Salt (if necessary)

Gingerly Oil – ½ tbsp (Nallennai in tamil)

Method

Cut idli into small pieces like small cubes. Heat oil in a pan. Splutter mustard seeds and urad dhal. Add green chilli fry for a second, add onion and fry till brown. Add curry leaves, idli milaigai podi and ginger powder.

Now add the cubes of idlis and fry till whole mixture mix well. Add coriander leaves. Mix well. Check for salt. Serve hot. No side dish needed.

Spongy Vanila Cake

2011-05-06T11:53:00.001+03:00

I love tea cakes and spongy cakes in bakery. Cant forget its taste and my father used to buy it often for me and my brother. When I saw Srivalli posting sponge cake , I was very much interested in making it. Immediately I bookmarked the recipe and started collecting the necessary ingredients. Then yesterday I got time to make it. With in a hour I prepared this cake. I was very happy that it turned out really well and cake was really spongy and tasty.

I followed each and every step which was given in vallis recipe and it turned out perfect . Im happy to post it in my blog too…Thanks valli for this wonderful recipe , I leanrt a lot in mixing and baking also .My family enjoyed the cake and loved it very much.

Ingredients

All purpose flour 2cup

Icing sugar 2cup

Baking powder 2tsp

Salt to taste

Butter 1 ½ cup

Egg white 4no

Vanilla essence 1 tsp

Method

Sieve the flour along with baking powder, salt in a bowl and keep aside. Separate the egg whites and Beat well till it is foamy. Get the butter to room temperature and beat well using a spatula until it turns really soft. After the butter become soft , add the icing sugar and continue beating it , till you see the butter turning soft. When u see the butter turning soft, add half of the egg whites. Mix everything well slowly. Now take a cake making tin, Grease it with butter and dust it with flour.

Now, add the flour and gently fold it in one direction. Add the rest of the egg white mixture. At last add the remaining flour. Slowly fold everything together.

Pre-heat the oven at 190 degree C. Pour the batter into greased cake tin. Bake for about 30 – 35 min minutes till cake is done. We can use a knife to check whether the cake is done by inserting it in the center, the knife should come out clean. Invert the pan and cool it for some time .

Remove the cake from the pan once it is cooled Slice it into small pieces. Serve it with tea.

Milagu Jeeraga Rasam / Pepper and jeera rasam

2011-05-05T10:33:00.002+03:00

Rasam is a pleasant dish for all of us. Every one knows many kind of rasam like tomato, mysore and goddu rasams. My mom used to prepare pepper and jeera rasam which is hot and very tasty. She makes different kind of rasam and this is a authentic one too, I learnt it from her and this is my favorite rasam too. Last week end I had a plan of preparing thuvayal, and kootu… then I had a taught of preparing this rasam which was a best combination for both of it.Here due to climatic change, little cold, cough and fever for all.. it is a best rasam for cold also... Here is a refreshing rasam for all, try out something new.

Ingredients

To make powder

Pepper 1 tsp

Toor dhal 2tsp

Jeera seeds 1 tsp

Red chilli (whole) 5 no

Asafoedita 1 tsp

For Seasoning

Mustard seeds 1 tsp

curry leaves few

coriander leaves few

ghee and oil for seasoning

Tamarind lemon sized

salt to taste

Method

Soak tamarind in water and extract juice from it. Add asafetida and curry leaves in tamarind juice and boil till the raw smell goes.

Dry roast pepper, jeera , toor dhal, red chili and little asafetida in a pan without oil . Grind it to a fine powder.

When the tamarind extract boils well then add the powder to it. And add 1 cup of water then boil in sim for 5min. Then heat oil/ghee in a pan. Splutter mustard seeds ,curry leaves and coriander leaves and add it to the rasam.

Serve hot with steamed rice and paruppu thuvayal, paruppu kootu . it is an awesome rasam and who ever likes hot rasam will surely like this.

We can add garlic. dry roast garlic in a pan with 1tsp of oil and add it to the pepper powder before grinding.

Masala Butter Milk /Masala More

2011-05-01T08:13:00.001+03:00

Today May Day, workers special day and hope there is a cricket match in Chennai. For this hot humid day and for people who works outside in the sun loves chilled buttermilk. Either the salty version or the sweeter version (Lassi). It's lower in fat and in calories than regular milk and tastes delicious. I prepared Buttermilk with a different version where I used pepper, jeera and fenugreek. It was tastier and very nice for the weather here.

We used to drink as it is or add it with the rice and enjoy it with dried chilli. I know everyone loves that wonderful combination. In this hot season, everyone at home prepares dried chilli and enjoys it with any type of rice dishes. Here a wonderful chilled buttermilk, enjoy it.

Ingredients

Curd – 3cup

Pepper – 1tsp

Jeera - 1 tsp

Fenugreek powder – ¼ tsp

Green chili – 1no

Curry leaves – few

Coriander leaves – few

Salt to taste

Method

Mix all the ingredients except curd in a blender, Make it in to fine pieces (do not add water). Then add curd whip it once in high speed and add 1 – 2 cup of water and whip it well.

Check for salt change it in to the container and keep it in the refrigerator. Serve it chill. With rice or drink as it is.

I am Sending this recipe to the event Fun in Sun by Radhika of tickling Palate

Dates and Honey Milk Shake

2011-04-29T11:27:00.003+03:00

I am happy to post my 200th post from Saudi. So I want to share this wonderful Milk shake with all my friends.
Saudi Arabia is a home land of palm trees and dates. Here we can see fresh ripe dates. When I went for shopping this week. I saw ripe dates in the market and I used to love it as such. I bought one full box of it and I planned to make a Milk shake. Many of them love dates shake. Many times I used to think of preparing some thing new than our usual shakes like mango, sapota and even papaya. Then I tried this and it turned out yummy. I felt really happy when I had it.

Dates itself is sweeter than sugar. So I avoided sugar, and added honey instead. By adding ice cream I make the shake a little creamier and tastier. My daughter enjoyed dates shake, she was the person who asked me to keep the dates in the side of the glass while I was taking a pic.

I used low fat milk for me, and prepared it with out ice cream. Cos weight conscious . So if you are weight conscious substitute all the ingredients which is having low fat .Lovely dates and its rich taste.Try it out u will really enjoy.

Ingredients

Dates – 10 or 12 no (depends on the sweetness)

Almond – 7no

Full Fat fresh Milk – 1 ½ cup ( boiled and chilled)

Honey – 3tsp

Sugar – Add if needed.(optional)

Vanilla Icecream – 1½ Scoop

Method

Remove the seeds from the dates and chop it finely. Take a blender add the dates, almonds blend it in high speed, u will get little coarse powder of it and add ½ cup of milk,Make a smooth paste. Then add the ice cream and rest of the milk with honey.

If u need more sweetness add sugar according to taste. Here the dates itself is sweet and we r adding honey for more taste. Blend it in pulse mode. Serve chilled . As we r adding vanilla ice cream it will be more tastier and the kids will love it.

I am Sending this recipe to the event Fun in Sun by Radhika of tickling Palate

Rajma Masala / Red Kidney bean Masala

2011-04-27T08:18:00.002+03:00

Red kidney beans which is full of protein and minerals. Whenever I want to prepare a side dish with this I used to prepare DAL MAKANI. When I soaked rajma that day I taught of preparing gravy with it. It turned out so nice and we had it with rotis. I used tomato puree for making this instead of full tomato. The taste of the puree / colour and even adding pav bajji masala made it look different and I got the good taste subji with rajma.

Ingredients

Red kidney beans (Rajma) ¾ cup

Onion 1no (chopped finely)

Tomato Paste ¼ cup

Greenchili 2no (finely chopped)

Ginger garlic paste ½ tsp

Garam masala powder ½ tsp

Red chili powder 1tsp

Pav baji masala powder 1tsp

Salt to taste

Butter 1tbsp

Oil As required

Fresh cream 1 tsp

Coriander leaves for garnishing

Method

Soak the Rajma overnight and pressure cook , Heat the oil/butter in a pan and fry the onions /green chili till done and add garam masala ,add ginger-garlic paste fry till the raw flavor goes and add all the spices given and add tomato puree cook till u get a good aroma, for 3 minutes.

Add the mixture to the boiled kidney beans. Add little water and salt. Crush few rajma with ladle so that the taste increases. Close and Cook for 15 min.Garnish with Cream and coriander. Serve hot with chappati or nan or roti.

Radish Poriyal/Mullangi Poriyal

2011-04-24T10:28:00.002+03:00

Radish is one of my favorite vegetable. I used to prepare sambar and kootu with radish, I want to try out poriyal also. I remember in my mom in laws place she prepared this poriyal once for sambar, I wanted to try out my self here so I tried it, it turned out good and I had it with vatthal kuzhambu. It is a nice combo with hot dishes. Very healthy too. here we go for the recipe.

Ingredients

Radish – 2 no (grated)

Onion – 1no (chopped finely)

Green chili – 1no (minced finely)

Jeera – ½ tsp

Mustard – ½ tsp

Jeera/sombu powder – ½ tsp

Red chili powder- ½ tsp or according to taste

Salt to taste

Grated coconut – ¼ cup

Oil for seasoning

Method

Peel the outer skin of radish and make even slits with the knife and grate it finely or cut it finely. As shown.

Heat oil in a pan, Splutter jeera and mustard. Add onion and green chilli, fry well . Then add raddish, sombu jeera powder, red chili powder and salt. Sprinkle some water, close the lid. Cook for few min.

Then open the lid. Mix well. Atlast add coconut. Mix well. Serve it with puli kuzhambu/ vatthal kuzhambu or sambar rice.

Sweet Corn And Cheese Bread Balls

2011-04-21T11:08:00.001+03:00

Day before yesterday I had a big problem with the left over ingredients like corn and few bread slices, even vegetables like potato.Then finally I got this idea of making bread balls, I have tried out bread balls recipe long back, I had only 1 cup bread crumbs left. Some how made 25 bread balls successfully with the left overs. My hubby and my little is not a big fan of cutlets or bread balls, but they both liked this wonderful left over recipe. I told them after they both finished everything.

I made small balls out of it so that it goes faster than usual evening snack. By adding cheese the flavor increases and it was yummy, I wish even every one like this recipe . Some how my fridge is empty and my kitchen has to be filled now, I am off to shopping.

Ingredients

Bread slices 2no

Potato 1 no (big, boiled)

Sweet corn ½ cup (steamed or boiled)

Onion 1no (finely chopped)

Green chilli finely chopped ½ tsp

Coriander leaves Chopped ¼ cup

Grated cheese ¼ cup

Garam masala ½ tsp

Pepper/ jeera powder ½ tsp

Red chilli powder ½ tsp

Coriander powder ½ tsp for taste (optional)

Bread crumbs 1 cup

Salt to taste

Oil for deep frying

Method

Put the bread slice in water squeeze out and crumble it in a wide mouth bowl, Crumble potato with finger tips with the bread pieces , now add the corn and coriander leaves with onion and green chilli.Except bread crumbs, We should mix all the spices well with hands like a dough.

Do not add water, with the moisture of the bread and potatoes the ingredients will blend well. Fianlly add the cheese. If it is sticky just add 1 tsp of oil in hand and mix. Check for the salt .

Make even size small balls and keep it ready. if u want refrigerate for 15min. before frying , take the balls from the fridge and immediately roll the balls in the bread crumbs and deep fry it. Fry till golden brown and serve hot with tomato sauce. Easy to make with the available ingredients at home. Kids will enjoy as a evening snack.

Vegetable Fried Rice

2011-04-20T08:15:00.001+03:00

Kids love to have fried rice with tomato sauce anytime in the day or night. This is a special fried rice for me cos, my daughter made this by standing in a stool near the stove and she mixed everything and served me . I don’t know still how she got interest in making food, hope this interest continues till she becomes big.

From the beginning of the preparation( i.e. ) cutting veggie. She was beside me and was asking lot of questions like how much amount of veggie we need and why soya sauce and so many thing , when I started to prepare in stove , she said she will do, then I placed the pan on gas stove and she said she will hold it carefully and prepare, I was adding all the ingredients and she was stir frying ( we know how they mix). It was a nice experience. i took a picture of her also while she was preparing, Then when I was taking a picture of the rice which she prepared , she said , she want a smiley& her favorite spoon in the rice. Here is a wonderful recipe of my daughters favorite Fried rice, which she prepared for me.

Ingrediants.
Basmathi Rice / Raw rice 1 cup
Spring Onion 1 bunch (chop it finely)
Diced Carrots and finely chopped beans ¼ cup
Cabbage ¼ cup
Capsicum Finely chopped ¼ cup
Ajinamoto ½ tsp (optional)
White Pepper powder/ black pepper powder ½ tsp to 1 tsp (depends on taste)
Garam masala. ½ tsp
Salt as per taste
Soya Sauce 3 to 4 tsp
Caramalised Sugar syrup 1tbsp
Oil 3 tbsp
Method

Soak rice for 20 min and boil rice in water with oil. Half cook the rice and drain thoroughly and spread it in a big plate and allow to cool.

Heat oil in a broad frying pan and fry onions, carrot capsicum, cabbage. While frying vegetables add ajinamoto.and garam masala Fry in high flame for few minutes, Add the Soya sauce and add the rice, pepper and salt (if necessary). Then sprinkle little soya sauce toss and fry in high flame. Serve hot with tomato sauce / Gobi 65.

Cold Coffee / Chilled Coffee

2011-04-17T08:06:00.001+03:00

Blogger Marathon #4, Day 7, Here i serve a Cold Coffee for all Blogger -Marathoners.

Cold coffee is always favourite for Kids .I used to love cold coffee when ever i go to Coffee day in chennai. My daughter also started liking it. Here in saudi my hubby used to take her to Krispy Creame, and buy Cold coffee for her. One day she asked cold coffee at home and she started pestering me.

I just had a look at my fridge for fresh cream, thank god i had it at home then i took a blender, added all the given ingredients. But the funny part was i was not having chocolate powder or syrup, so i added boost instead. it was damn tastier and my daughter loved it. I just want to share this recipe with u all.

Ingredients

Full cream milk 2 cup(chilled)
Full fat cream / low fat cream 3 Tbsp
Sugar 2 Tbsp .
Chocolate powder / Boost /bournvita 1 - 2 Tbsp
Coffee powder 3 tsp
Ice cubes 4 nos
Instructions

Whip the cream and sugar.Add coffee powder, boost and ice cubes to the mixture and whip it nicely.

Add milk to the mixture and beat well again.Garnish with little chocolate powder on top.Serve it chill.Easy to make and tasty to drink. I can say this is an Instant Cold coffee. Chill Out....
Im Sending this recipe to the event Fun in Sun by Radhika of tickling Palates.

Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ

Kid Friendly Recipes: Suma, Priya Suresh, me

Seven Days of Soup:Ila, Smita P , Usha

Seven Days of Indian Bread: Monika,

Seven Days of Cakes: Bhagyashri

30 Minutes Meals: Archana

Seven days of Condiment: Kamalika, Srivalli

Paneer Puff

2011-04-16T08:35:00.002+03:00

Blogger marathon # 4 By Srivalli, Day 6, Favorite recipes of all kids, Puff- Paneer Puff.
Paneer recipes go well with all the kids. My daughter loves paneer always, I used to prepare paneer in many ways like paneer 65, fry and butter masala etc. One day she asked me to make puffs but she said she don’t want veg puff.
Then I got an idea to make paneer puff, this is my own masala, which really was a great success. I used capsicum instead of green chilli, because kids like capsicum taste. I taught of adding peas to it. But I was not having peas at home so I dint add it. If u like to add peas, then it will be more tastier. I think this is an Easy recipe for people who get frequent guests at home. This takes around 30min with the preparation and baking together. So here goes our paneer recipe.

Ingredients
Puff pastry sheet 2 no (cut in square size) will get 4 squares
Butter for greasing
Baking sheet 1no
Masala
Paneer Cubes 1 cup
Onion (chopped finely) ¼ cup
Capsicum (chopped finely) 2tbsp
Tomato chopped ¼ cup
Garam masala powder ½ tsp
Coriander powder 1 tsp
Red chilli powder ½ - 1 tsp (according to taste)
Pepper/ jeera /sombu powder 1tsp
Butter 1tsp
Oil as required
Salt to taste
Lemon juice 1 tsp (optional)
Egg white for final brushing 1no or Milk for brushing on the top of the pastry before baking.
Method
Add butter/ oil in pan. Add onion and capsicum fry well till the colour change to pink. Add tomato and fry well till the oil leaves then add the red chilli powder and other mentioned spices, fry well. When onion masala leaves oil, Add paneer. Mix well and crumble the paneer well using the ladle. Add salt. If u like at last add 1 tsp lemon juice. Switch off the flame. Allow to cool.

Pre heat the oven to 190 C .Take the square puff pastry. Keep it in the greased baking sheet, fill one half of pastry sheet with little masala .close it from one corners to the opposite side diagonally like shown in the pic and brush the top with little egg white. Make little opening on the top (as shown). Make other three puff pastry in the same way. Arrange it in the baking tray. Keep in the oven for around 15 -20 min.Paneer puff is ready to serve with the hot tea, enjoy…

Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ

Kid Friendly Recipes: Suma, Priya Suresh, me

Seven Days of Soup:Ila, Smita P , Usha

Seven Days of Indian Bread: Monika,

Seven Days of Cakes: Bhagyashri

30 Minutes Meals: Archana

Seven days of Condiment: Kamalika, Srivalli

Vatteppam/ Vattayappam/ IndianCooking Challenge for March

2011-04-15T15:09:00.004+03:00

This is my first post for Indian cooking challenge by Sri Valli, and im very happy to participate in this challenge. I had a very nice experience while preparing it. While the People started posting surrutai poli , it was really interesting that so many people posting the same recipe in the same day , then I mailed Sri valli that I want to join the challenge, then she made me a part of ICC group. When I came to know the next post for the month of March is Vatteappam I felt really happy, because this is very new to me and experiment also for me. The original recipe owner is Shn - Mish Mash. I prepared vettapam as idli also. It turned out good, I dint have much struggle when I was preparing this steamed cake.All the Kerala recipes are good especially sweets, love them,

Main part in preparing this is yeast and fermentation process, I used active yeast, I felt a yeasty smell while cooking and eating. So next time when I do it I shall add ¼ tsp of active dry yeast.

I had nice experience and fun preparing a new recipe, waiting for the April challenge. Here is the steamed sweet cake recipe…

Ingredients

For grinding

Raw-rice (soaked Overnite)1 cup

Grated coconut1 cup

Cooked rice 2 tbsp

Water as required for grinding

Yeast

Instant dry yeast ½ tsp

For Making Rice porridge

Coarse ground paste 2 tbsp

Water ½ to 1 cup

For Flavour

sugar ½ cup ( to taste)

Cardamom powder 1tbsp

Cashew nuts 1 tbsp

Raisins few

Ghee for frying cashew nuts

Method

Grind the soaked rice in an mixer or grinder, by adding water,Like we do in grinding idli batter. When it half ground just take the required quantity for making rice porridge, in the original recipe it was written as Thari kurukku, keep aside. Now add grated coconut . Now add the cooked rice and grind well again. Switch of the grinder.

Now take a small bowl add ½ tsp of active yeast in 1/3 cup of water with little sugar. Keep aside.

Making of rice porridge.Take a pan and add the 2tbsp of coarse ground rice and required amount of water . Boil well and keep stirring in low-medium flame till it is fully cooked and reaches the consistency of a thick paste and Switch off the stove and keep aside to cool.

When rice porridge is cool, add 4 tbsp of the porridge to the ground rice batter in grinder and run it for to blend it thoroughly with the batter. Now , add yeast mixture and blend well again.

Pour the entire batter to a steel bowl. And keep for fermenting in a warm place for about 5 -8 hours or overnight. When batter is fully fermented, add the given amount of sugar and mix .Now again let it ferment for another 1 ½ to 2 hours. (I kept it around 2 ½ hours)

Heat ghee in a small pan and roast cashew nuts till golden brown and add raisins too. Before steaming, add powdered cardamom, ghee roasted nuts and raisins to the batter. Mix thoroughly.

I made Vettapam in three ways, I used idli plates and two stainless steel cups , one big and one small.

For steaming, heat some water in a Idli cooker; Grease the cups with some ghee or oil. Pour the batter and fill half of the bowl. When the cooker starts to steam, place a plate with holes in the cooker and on top of it, gently drop the bowl with batter and close the cooker ,let it steam cook for about 20 -30 minutes in medium heat.

After about 20 minutes, remove the bowl from the cooker . check whether the vettapam is cooked nicely by inserting a knife inside or fork and if it comes out clean then vettapam is cooked nicely. I used the idli plates which has holes, so used a steaming cloth. I steamed sweet idlis like a normal idlis.

Remove the cup from the cooker and keep it cool. Now run a knife by the side of the pan and gently separate the steamed cake/vatteppam/Vattayappam from the Bowl . Shift the steamed sweet cake in a plate and cut into squares , and serve with tea/coffee.

Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ

Kid Friendly Recipes: Suma, Priya Suresh, me

Seven Days of Soup:Ila, Smita P , Usha

Seven Days of Indian Bread: Monika,

Seven Days of Cakes: Bhagyashri

30 Minutes Meals: Archana

Seven days of Condiment: Kamalika, Srivalli

Ribbon Pakoda / Nada pakoda

2011-04-14T10:05:00.002+03:00

Blogger marathon #4 , Day 4....Happy tamil new year...Putthandu Nal Vazhthukkal.
Ribbon pakodas is a un resistible snack. Instead of buying it outside from sweet stalls, why can't we make it at home ourself.This pakodas is favorite for kids too…my mom used to prepare this often when I was with them in Chennai. My daughter used to have this when she comes back from school. And ribbon pakodas can be one of the side dishes also for the meals. I used to have it with rasam sadam, sambar sadam also.even u can try it out with the meals . After coming and staying here alone I got a special interest in making such savories and store it. Here is my favorite snack for u all…..naruk morruk snack.....

Ingredients

Besan flour / Kadalai Mavvu 1 cup

Butter 3 tbsp

Salt to taste

Red chili powder 2tsp

Asafetida ½ tsp

Water to make a soft dough

Oil for deep frying

Method

Take a wide mouth bowl, Mix besan, salt , red chili powder,asafortida with butter. Crumble it nicely with the fingers. Then add water little by little and prepare a soft dough.

Heat oil in a pan, when oil is heat enough, put little dough in the press . Make ribbons in hot oil. When the hiss sound stops, strain well and remove the ribbons from the oil. This is a very good snack which can be served any time….with tea or we can have it just like that also….

Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ

Kid Friendly Recipes: Suma, Priya Suresh, me

Seven Days of Soup:Ila, Smita P , Usha

Seven Days of Indian Bread: Monika,

Seven Days of Cakes: Bhagyashri

30 Minutes Meals: Archana

Seven days of Condiment: Kamalika, Srivalli

Potato Bonda/Aloo Bonda/Urulai Kizhangu Bonda

2011-04-13T08:28:00.004+03:00

Blogger Marathon # 4, Day 3, Potato Bonda, Kids love potatoes in many forms, like French fries, bondas, samosas….it goes on…for snacks one day I prepared this aloo bonda and it vanished off so quick, at last I dint get a piece to eat. There is no age bar for bondas, it is everyone’s favorite. Once I had Bonda’s in Saravana Bhavan, Chennai, i found that they add colour, cooking soda for the batter. As im giving it to kid i avoided it , if u like to add add it . I got the perfect colour and taste when I prepared here with out colour and soda…..

Ingredients

Potatoes 2no (Big)

Seasoning

Mustard seeds 1tsp

Channa dhal (Bengal gram dhal)1 ½ Tbsp

Green chilli 1no (finely minced)

Ginger 2tsp (chopped finely)

Curry leaves 2tsp (chopped)

Coriander leaves chopped handful

Turmericpowder ½ tsp

Salt to taste

For Batter

Bengal gram flour/ Gram flour 1 cup

Rice flour 1 cup

Maida 1 tbsp

Corn flour 1 ½ tsp

Red chilli powder ½ tsp

Asafoetida a pinch

Salt to taste

Method

Boil potato, peel the skin off and mash well with green chilli and ginger, mix salt. Keep a heavy bottom pan, Add oil and splutter mustard seeds and add chana dhal, sauté till chana dhal change its colour add turmeric powder ,curry leaf and potatoes, mix well. Finally mix coriander leaves. Cool it. Nicely mix well with hands, make small even size balls.

Prepare batter for making bondas with the given ingredients , Batter should be like bajji batter .Heat oil for deep frying. Dip Potato balls in the batter , coat well and deep fry it in hot oil till golden brown, strain oil well and serve hot with coconut chutney. Kids will love it with tomato sauce.

Note :if u want to add Onion , add it when u season with Channa dhal.

Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ

Kid Friendly Recipes: Suma, Priya Suresh, me

Seven Days of Soup:Ila, Smita P , Usha

Seven Days of Indian Bread: Monika,

Seven Days of Cakes: Bhagyashri

30 Minutes Meals: Archana

Seven days of Condiment: Kamalika, Srivalli

Awards

2011-04-13T08:10:00.000+03:00

Thank u Harika of Harikas Kitchen and Smitha of My Tasty Treats

I want to share this awards with my Fellow Blogger Marathon friends

PJ , Suma, Priya Suresh, Ila, Smita P , Usha

Monika,Bhagyashri,Archana,Kamalika, Srivalli

Pepper Crakers / Pepper chips

2011-04-12T08:28:00.003+03:00

2nd Day of Blogger Marathon by Sri Valli...Here is my Daughters 2nd favorite snack....Pepper Crackers..I wanted to try this crackers long back when i was in chennai..... Yesterday I got time to do this. It is very simple and only the kneading and spreading part will be tedious. But we will enjoy that also. We can store this crackers for a week and enjoy with tea. Yesterday I made this both the ways, baking and deep frying. Both were success and my daughter loved it, even me too. I had a very good time with her making this, while kneading we played hand ball and while shaping , she shaped few crackers and said she did everything…..fun….:)

Ingredients

Maida 1 cup

Butter 3 tbsp

Baking powder 1 tsp

Pepper powder 2 ½ tsp

Salt to taste

Method

Sieve the maida with baking powder and salt. Add pepper powder and butter mix well with the fingers. Then add water little by little and knead the dough well. Keep aside for 5 min.

Then divide the dough in to 4 parts and spread the dough like chapatis and cut it in square or diamond shape.

Pre-heat the oven to 180 C . arrange the square or diamond pieces in the greased baking sheet and bake for 15min or till golden brown. Cool it. Serve with tea.

I even deep fried the diamond or square cuts , it was crispy and crunchy. Kids will love that also…..

Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ

Kid Friendly Recipes: Suma, Priya Suresh, me

Seven Days of Soup:Ila, Smita P

Seven Days of Indian Bread: Monika,

Seven Days of Cakes: Bhagyashri

30 Minutes Meals: Archana

Seven days of Condiment: Kamalika, Srivalli

Aloo Samosa / Potato Samosa

2011-04-11T11:38:00.002+03:00

Today blogger marathon #4 by Srivalli 1^st day and i am posting my daughters favorite snacks specials for this 7 days of marathon and here is the first one, Potato samosa… this stuffing she like the most she eat it as it also. This masala does not contain more of red chilli powder and the peas blend with potato makes kids to love it. When I keep this masala as a filling for samosa it becomes easy for me to make her love it and she has more than 2 samosas with tomato sauce. One of my experience, when I sit in one place and started to make samosa she will be beside me and ask for filling and even she is interested to make the folding also. It becomes easy for me to make her engage in making samosa’s. Even while frying she will put the samosa inside oil.

Ingredients

Ready made samosa strips 10 no

Filling

Boiled Potato (big) 2no (smash it well or crumble with fingers)

Green peas ¼ cup

Onion (chopped finley) ½ cup

Jeera ¼ tsp

Oil for seasoning

Vegetable masala 2tsp

Red chilli powder ½ tsp

Garam masala ½ tsp

Coriander powder 1 tsp

Coriander leaves few

Salt to taste

Method

Filling

Heat oil in pan and add jeera. Splutter for ½ minute,add onion and fry well till brown then add the fresh green peas. Add salt and other given masala. When the oil leaves the whole mass. Add potatoes, mix thoroughly well. Fry for 2 min in oil, add coriander leaves and mix. Keep aside to cool.

Take one strip of samosa strip, Make a triangular pocket in one end and stick the pocket with the maida paste. Keep little masala inside .Fold and roll the strip like we rool ribbon in triangular shape. At the end apply maida paste to the last end and stick well and prepare samosas in the same manner and keep ready. Heat oil in a pan for deep frying and when oil comes to the perfect heat for frying add 2 - 3 samosas at a time for frying. Serve hot with tomato ketchup.

Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ

Kid Friendly Recipes: Suma, Priya Suresh, Divya

Seven Days of Soup:Ila, Smita P

Seven Days of Indian Bread: Monika,

Seven Days of Cakes: Bhagyashri

30 Minutes Meals: Archana

Seven days of Condiment: Kamalika, Srivalli

Coconut Milk Veg Pulao

2011-04-09T08:12:00.003+03:00

Coconut milk is very rich and heavy also. This dish is a quick and fast making, if the ingredients are ready. I can call it a special dish ,mostly i don’t make it often….cos this is heavy and coconut milk is a fatty ingredient too… once in a while adding coconut milk in rice dishes is ok for our health. Coconut milk enhance the taste of any dish in our indian way of cooking , when I cook cocnut milk with vegetables it gives a good aroma and taste. Whoever likes coconut milk dishes will surely likes a pulao like this. I have not added water . This dish is fully cooked with coconut milk. weight concious people can substitute 2 cup of water instead of coconut milk.... :)

Ingrediants

Basmathi rice 1 cup

Onion ¼ cup (chopped finely)

Vegetables (peas, carrot and beans) ½ cup

Cut carrot and beans in to fine pieces

Ginger garlic paste 1 ½ tsp

Garam masala 1tsp

Coconut Milk 3cup (1 cup thick milk and 2 cup diluted milk)

Hand full of corriander leaves

Ghee and oil for frying.

Salt to taste.

Method

Wash and soak rice for 10 min. Fry rice in a pan with little ghee and fry till moisture absorbed.

Heat oil/ghee in a heavy bottom pan . Add onions and garam masala, fry well. Add all the vegetables and little salt. Fry for some time. Then add ginger garlic paste. And coriander leaves, fry in high flame. Add coconut milk and salt for rice... Transfer everything to the rice cooker and keep it in the cook mode when the steam starts coming add rice. When the mode changes to warm, switch off the cooker and serve hot.

Note : If there is no rice cooker we can cook it in the pan itself …….when the vegetables and coconut milk comes to boil then add the rice and cook in medium flame. And Dum it well.