Monday, October 31, 2011

Tindora Tomato Bhath

If you havent tried out tindora and tomato combo together for making out rice, you are missing a fabulous combo..Try out this flavourful one pot meal with tindora and tomatoes combination for making this great looking rice,you will definitely enjoy thoroughly this delicious rice..We just had this rice simply with a spicy potato roast,both together turned out our lunch simply filling and comforting..A fantastic one pot meal to carry easily even as a lunch box menu..Sending to Healing Foods-Coconut guest hosted by Sukanya,event by Siri..

2cups Cooked basmati rice
1/4kg Tindora (sliced lengthwise)
1no Onion (big & chopped)
4nos Tomatoes (juicy and chopped)
1tsp Ginger garlic paste
3nos Green chillies (slit opened)
1/4cup Coconut milk
1tsp Garam masala powder
1/2tsp Cumin seed powder
1/2tsp Fennel seed powder
1/2tsp Red chilly powder
1tsp Coriander powder
2nos Whole spices (bay leaves, cloves, cinnamon & cardamom)
Few mint or coriander leaves (chopped)

Heat enough oil, fry the whole spices until they turns brown, add the chopped onions,chopped tomatoes,sauté with salt until the veggies turns mushy, add the ginger garlic paste, slit opened green chillies, cook everything until the raw smell disappears...Add the sliced tindoras, cook until they get partially cooked, add the garam masala powder, red chilly powder,cumin seed powder,fennel seed powder, coriander powder..Cook everything in high flame..

Now add the coconut milk, chopped mint or coriander leaves and cook until the oil gets separates,add the cooked basmati rice to the tindora masala,toss everything gently and put off the stove..

Serve hot with raitas..

Sunday, October 30, 2011

Baked Rajma & Potato Chops

Usually i prepare this kind of veggies and beans combo for making chops as deepfried version..Seriously i want to give a try as a baked version, finally this baked version works out wonder and definitely super guilty free snacks,we just loved having this fabulous baked version chops along with ketchup for our yesterday's evening snacks..Instead of using bread crumbs, i went for rolled oats and these chops tastes fantabulous..

3nos Potatoes (cooked & mashed)
1cup Rajma beans (cooked)
1no Onion (big & chopped)
2nos Green chillies (chopped)
1/2tsp Ginger garlic paste
1tsp Garam masala powder
2tbsp Cornflour
1/2tsp Red chilly powder
Rolled oats (for crust)
Oil (for brushing)

Take the cooked rajma beans,mashed potatoes,mix well and keep aside..Heat few drops of oil, saute the chopped onions,ginger garlic paste,chopped green chillies and cook for few minutes, add this cooked veggies to the mashed beans & potato mixture, now add the garam masala powder, red chilly powder and salt, mix everything well and roll them as oval shaped chops..Preheat the oven to 350F,line the baking sheet over a baking tray, brush the baking sheet with enough oil and keep aside..

Make a paste with cornflour and water, dip the rolled chops to the corn paste,roll over the rolled oats and keep aside for few minutes..Arrange the oats crusted chops over the greased line baking sheet and bake for 20-25minutes until the crust turns goldent brown..

Serve hot with ketchup or sweet chilli sauce..

Saturday, October 29, 2011

Onion Soup

If you are searching for a quick comforting soup for your dinner, just give a try to this simply onion soup, you need just onions to prepare this super delicious soup...You doesnt need any veggies and spices to prepare this fabulous soup,i spiced up this soup with some red chilly flakes and dry parsley leaves...Serve this flavourful soup with a simple sandwich for your dinner, am damn sure you will have a super filling dinner...Today is our last day of blogging marathon, check other marathoners running this 9th blogging marathon here..Sending to Srivalli's Salad & Soup Mela & to Kalyani's GFF Event..

2cups Onions (sliced lengthwise)
3cups Vegetable broth water
1/2tsp Red chilly flakes
1tsp Dry parsley leaves
1tsp Cornflour
Salt (if needed)
Olive oil
Fried onions

Heat olive oil, saute the sliced onions with red chilly flakes, dry parsley leaves until the onions turns transculent, add the vegetable broth water,salt if needed, bring everything boil..

Meanwhile mix the cornflour with quarter cup of water as white sauce and keep aside, once the onions gets cooked,add the cornflour mixture and cook until it gets slightly thickens..Serve warm topped with fried onions and enjoy simply with a sandwich..

Friday, October 28, 2011

Kidney Beans,Eggplant & Bellpepper Rice

I prepared this quick and flavourful one pot meal long back and this recipe is sitting in my draft since a long..Usually i prepare one pot meal either with a combination of veggies but rarely along variety beans..For change i combined kidney beans, eggplants and bellpeppers to prepare this quick and delicious rice..Just serve this rice simply with fried papads or potato chips, this rice tastes super fabulous...You can carry very well this rice as lunch box menu and am damn sure everyone at home love this incredible combination..We just loved it..

2cups Basmati Rice (cooked)
1cup Kidney beans (cooked)
1no Eggplant (medium & chopped)
1no Bellpepper (chopped)
1no Onion (chopped)
2nos Tomatoes (chopped)
1tsp Red chilly powder
1tsp Garam masala powder
1/2tsp Cumin powder
2nps Bay leaves & cloves
1inch Cinnamon stick
Few curry leaves

Heat enough oil, fry the bay leaves, cloves,curry leaves and cinnamon stick until they turns brown, add the chopped onions,chopped tomatoes,cook until the onions turns transculent,tomatoes turns mushy.

Add the chopped eggplants,chopped bellpeppers, cooked rajma to the veggies, saute for few minutes, finally add the red chilly powder,garam masala powder,cumin powder,salt and saute until the veggies gets well cooked or until the oil gets separates..

Now add the cooked rice to the veggies,toss gently until everything gets well mixed..Serve hot with any sort of your favourite side dish..

Pineapple Chocolate Sauce Salad

Everyone at home love any combination of fruits salad, our favourite always goes to fruit salads served along with custard sauce, for a change i tried making a quick and delicious sliky chocolate sauce with few chocolate chunks and low fat cream for this quick chocolate sauce, i simply served this chocolate sauce with freshly chopped pinepple chunks,both together tastes incredible and absolutely divine,prefect for a chocoholic person like me..This fabulous salad vanished within few minutes once i served it...Today is our 6th day of blogging marathon,check out other marathoners running this wonderful virtual frienship chain here..Sending to Srivalli's Salads & Soups Mela..

2cups Pineapple chunks
1/4cup Chocolate (chopped)
2tbsp Low fat cream
Few melon seeds or nuts

Heat the chocolate chunks and cream together in a microwave safe bowl,mix well until they turns as a silky sauce, while serving take the pineapple chunks in a bowl,pour the already prepared chocolate sauce over the chopped pineapple chunks and sprinkle melon seeds over the pineapple salad and serve immediately..

Thursday, October 27, 2011

Mushroom & Glass Noodles Soup

We love chinese foods especially their soups, whenever i feel like having their soup, just need to walk few steps to have their delicious warm soups as we live in Chinatown, i have numerous chinese restaurants very near to my appartment, may be thats the reason i love their food very much, apart from having their soups, i also prepare or reproduce their version of soups with noodles or either with meat balls at home, my last attempt is this irresistible,comforting mushroom and glass noodles soup..A wonderful soup to enjoy while its too cold outside, this hot soup tastes super delicious,a comforting food for my sore throat and was quiet filling, we just love it...Do check out the other marathoners running blogging marathon with me here.. Sending to Srivalli's Salads & Soups Mela and to Kalyani's GFF Event.

1cup Button mushrooms (chopped)
1small packet Glass noodles
2tbsp Soya sauce
3cups Vegetable broth water
1no onion(chopped)
1tsp Grated ginger
1tsp Rice vinegar
2tbsp Sweet chilli sauce
1tbsp Dark soya sauce
Sesame oil

Heat enough oil, saute the chopped onions,grated ginger for few minutes, add the chopped mushrooms,saute again for few minutes, now add the vegetable broth water,soya sauce,rice vinegar,sweet chilli sauce,dark soya sauce and bring everything to boil, meanwhile soak the glass noodles in a warm water, once the mushrooms gets partially cooked,add the already soaked noodles to the cooking broth and put off the stove..

Serve warm with fried onions or chopped spring onions..

Wednesday, October 26, 2011

Creamy Corn & Olive Salad

My family prefer corn based salads usually for their dinner, our recent favourite is this creamy corn and olive salad, its goes for super quick preparation with simple ingredients, i just went for white onions,green olives and tomatoes along with sweet corn kernels for making this delicious salad..You can add very well cucumbers, carrots,cabbage or else fresh button mushrooms to this salad to turn them more colourful and filling, just serve this salad with bread slices, you will have a fabulous lunch or dinner with this delicious salad..Do visit other marathoners running this 9th edition of blogging marathon with me here..Sending this salad to Srivalli's Salads & Soups Mela & to Kalyani's GFF Event..

1cups Sweet corn kernels
1no Onion (big & chopped)
2nos Tomatoes (big & chopped)
20nos Green olives (seedless)
Dry herbs (as u prefer)
2tbsp Cream cheese
2tbsp Hung curd
Pepper powder

Mix the cream cheese,hung curd,salt and pepper powder and keep aside..Take the sweet corn kernels,chopped onions,chopped tomatoes,seedless green olives, dry herbs in a bowl,while serving add the already prepared dressing and serve immediately..

Tuesday, October 25, 2011

Cornmeal Rava Laddoo

Wishing you all a happy,safe and wonderful diwali friends...May this diwali festival brings you more happiness, peace and prosperity...Every year we make loads of sweets and savouries to celebrate the most famous Indian festival diwali, this year i simply prepared some cornmeal rava laddoos and moongdal ompodi to celebrate this wonderful festival...I was very much happy to prepare this quick,easy and fantastic beautiful laddoos with a combination of cornmeal and fine semolina together, cornmeal gives a wonderful yellow colour to this delicious laddoos..In case if you dont want to use ghee in this laddoos,you can skip them very well by using just warm milk or a combination of milk and ghee.

1cup Cornmeal
1cup Semolina /rava
2cups Sugar
6nos Cardamom seeds
3/4cup Ghee
Few broken cashew nuts

Grind the sugar and cardamom seeds together as fine powder, meanwhile roast the cornmeal and semolina together in a kadai until a nice aroma comes out, put off the stove and let them cool completely..

Grind this roasted cornmeal & semolina as bit coarse powder,add the sugar mixture and mix well..heat the ghee and fry the broken cashews until they turns brown

 Add the hot ghee and fried cashews to the cornmeal,semolina-sugar mixture, mix everything well and make out small balls from the mixture, you can also use more ghee or milk while making this laddoos..

Pumpkin Oats Soup

Have you ever combined pumpkin and rolled oats together in a soup, if not you should give a try to this wonderful combo, last nite i tried this incredible combo, they turned out super comforting,thick,absolutely guilt free and totally filling...With simple ingredients, this soup is a big hit at home, we just loved having this wonderful soup for our dinner..It was quite chilled outside and somewat rainy yesterday, needless to say that this soup suits prefectly to enjoy during these kind of chilled evening dinner..Its our 2nd day of blogging marathon,check out the other marathoners here , am sending this soup to Srivalli's Salad & Soup Mela & to Vardhini's Halloween Fiesta..

3cups Pumpkin (chopped)
1no Onion (big & chopped)
1/4cup Rolled oats
Pepper powder
Olive oil

Heat olive oil, saute the chopped onions,until they turns transculent..add now the chopped pumpkin,salt and pepper powder, saute for few minutes, add enough water and cook until the pumpkin gets cook well, add the rolled oats now(add water if needed),cook for few seconds and put off the stove..

Blend the soup with a hand blender and serve hot..

Monday, October 24, 2011

Cucumber Walnut Salad

Love nuts in salad, to whatever they are added they turn the dish more rich,healthy and super nutty...Here comes a simple,quick at the same time a super nutty salad with cucumber,we had this simple salad yesterday for our dinner, i prepared a simple yogurt dressing to enjoy this salad, serve them chilled during hot summer days, am damn sure that this salad will be quite refreshing and prefect..We had this salad with some grilled meats and bread toast, we just loved it...Today is our 2nd day of blogging marathon, do check out the marathoners running along with me here..

2cups Cucumber slices
1/2cup Walnuts (broken)
1/2cup Yogurt
Pepper powder
1tsp Mayonnaise

Mix the yogurt,salt,pepper powder and mayonnaise in a bowl and keep aside..while serving take the sliced cucumber,walnuts in a bowl,add the yogurt dressing as per need and serve immediately..

Sunday, October 23, 2011

Vegetable Clear Soup

Super comforting soup with plenty of mixed veggies cooked in a vegetable broth will definitely suits prefectly for a dinner when its chilled outside..Its gets ready quickly with simple ingredients and you can use any sort of veggies to prepare this wonderful bowl of soup..Love these sort of simple but yet an easy breezy soups for my dinner, serve this bowl of soup with a simple sandwich am damn sure you will have a super filling dinner...Am running again blogging marathon for a week with soups and salads as theme, so this week is gonna be full of salads or soups, am very happy to choose this theme coz most of our dinner goes always either for salads or for soups, a fabulous choice to share my versions of salads and soups which my small family enjoy atleast thrice a week..Do check out the other marathoners running this 9th edition of blogging marathon here..Sending to Srivalli's Soups & Salads Mela..

3cups Mixed Veggies (carrots, cabbage,potato,leeks,cauliflower)
3cups Vegetable stock water
1no Onion (chopped)
Olive oil
Pepper powder

Heat enough olive oil, saute the chopped onions until they turns transculent, add the veggies and cook for until the veggies get shrinks, add the vegetable stock water,salt (if needed),water and pepper powder, cook everything in simmer until the veggies get well cooked..

Serve hot with a sandwich...

Saturday, October 22, 2011

Pumpkin Oatmeal Smoothie

Do you remember my Pumpkin oatmeal bar i have posted few days back, i tried out a thick breakfast smoothie with those leftover crumbled pumpkin oatmeal bar along with mixed fruits, thick yogurt and honey...After having those delicious and healthy oatmeal bar, none at home wanted to finish some leftover crumbled bar either with milk for their breakfast or to have as a snacks, i dont want to trash those leftovers and prepared this super thick delicious smoothie with few fruits chunks, my teddies just loved it and finished immediately their smoothie when i served them for their breakfast, needless to say that this thick smoothie was quite filling,satisfying,definitely healthy and a prefect drink to enjoy when you are in hurry...We just loved it...Today is our 7th and last day of blogging marathon, do check out other marathoners running this 9th edition here, am finishing my one week of dressing up leftovers for kids as theme and from tomorrow onwards do check up my varieties of salads and soups for one more week of blogging marathon..

1cup Leftover Pumpkin Oatmeal Bar
1cup Mixed fruits (i used banana,apple and pear)
3cups Thick yogurt
Honey as per need

Take everything together in a blender and blend until they turns thick and smooth, serve chilled or immediately for your breakfast or for a lazy sunday morning brunch...

Friday, October 21, 2011

Mini Oats Idli Fry

Usually if i have leftover idli batter, i'll make them either as uthappams or else i'll make idlis and turn them as upma, for a change i tried adding coarsely grounded rolled oats to some leftover idli batter and prepared this cute looking mini idli fry yesterday for our dinner which i simply spiced up with sambar powder and garam masala powder along with onions and simple tempering..This simple idli fry was quite addictive, they turned out  super delicious and everyone at home just loved it,especially my younger son enjoyed a lot coz he started loving these mini idlis since ever he discovered this cuties in a famous Pondicherry restaurant while we were in India..Now i can feed him with anything as anything with these mini idlis..

2cups Leftover Idli Batter
1/2cup Rolled oats (grounded coarsely)
Water (if needed)
1cup Onions (chopped lengthwise)
1tsp Sambar powder
1/2tsp Garam masala powder
1tsp Mustard seeds+urad dal
Few curry leaves

Mix the grounded rolled oats to the idli batter, add water if needed and keep aside for few minutes..grease the mini idly plates with oil and pour enough idly-oats batter and steam cook for about 10minutes in idli cooker, once done remove carefully with a spoon and keep aside..

Heat enough oil,let splutters the mustard seeds,urad dal and curry leaves, add the onions and saute until they turns transculent, now add the idli,sambar powder,garam masala powder and salt, cook everything in simmer until the idlis gets well coated with the spice powder..

Serve hot!

Virtual Bridal Shower For Nithya - Sweet Corn Pulao,Cauliflower Pepper Korma & Parsi Peni

There are very few moments as cherished, as beautiful as the day you embark the new journey of life. Holding someone's hand, with dreams in heart and sparkle in the eyes. The day she started dreaming for, even before she knew its’ meaning. The day she has visualized so many times, that by now every detail is clearly itched in her mind. Yes the day a girl becomes a bride, is like no other.

Very soon one of our friends, a great blogger and a gifted photographer, is going to live her dream. And since I'm sure you read the header before reading this, you all know who am I talking about...Yes Nithya of 4th Sense Cooking is getting married this November.
Thanks to the world of connectivity, distances have become a lesser shortcoming. Though nothing can reclaim the joy of celebration in person. Yet in absence of actually being with her during her most joyous period. here we are all, united, to wish her all the best. So today we are throwing this virtual bridal shower for Nithya to express our happiness and celebrate with her.
And what could be a better way to celebrate than with food, the subject, the emotion that binds us all...So we decided to cook it up, literally and that too Nithya's own dishes from her own blog - 4th Sense Cooking. Hope she likes the recreation of her own favouite dishes and gets a taste of it through the world wide wide.

I personally met Nithya during my last trip to India, we had a wonderful blogger meet organised at Priya of Priya's Feast super cozy home..I got a fabulous opportunity to enjoy her paneer skewers she prepared specially for our meet, she is one among a bubby and very friendly person i met during this meet..

Nithya, am wishing you a wonderful happy married life with more happiness,health and wealth, am damn sure that your hubby is definitely a lucky person to get a wonderful cook,bubbly wife and incredible photographer with a beautiful innocent smile...It wasnt that much hard for me to choose three dishes from her lovely collections, i choosed immediately her sweet corn pulao,cauliflower pepper korma and parsi peni..They turned out super delicious and we enjoyed thoroughly her beautiful dishes...

Sweet Corn Pulao: 
Recipe Source : Nithya

1cup Rice
1+1/2cups Corn
1no Onion
1no Bayleaf
1/2inch Cinnamon stick
2nos Cloves
2cups Water

To Grind:
1no Tomato
1tbsp Ginger
4nos Garlic pods
1/2cup Coriander leaves
3nos Green chillies
1tsp Garam masala powder
1/4inch Cinnamon stick
2nos Cloves
10no Cashew nuts

Wash rice and soak in water for a while,meanwhile chop the onions and grind all the ingredients given under the list to grind as fine paste by adding water and keep aside..Cook the corn and keep aside.

Heat enough oil in a cooker, fry the cinnamon stick,cloves and bayleaf, add immediately the onions and saute until they become transculent, now add the grounded paste and saute for few minutes, strain the water from the rice, add the rice and cooked corn, saute again everything for few minutes, finally add enough salt and 2cups of water,cook until 2-3whistles..Enjoy the flavourful sweet corn pulao with your favourite side dish..

Cauliflower Pepper Korma:
Recipe Source: Nithya

3cups Cauliflower florets
1cup Green peas
2nos Tomato
1no Onion (large)
5nos Garlic pods
1/2inch Ginger
1tsp Pepper
1tsp Cumin
1/4tsp Chilly powder
2tsp Cornflour
1/2tsp Sugar

Cook the cauliflower and peas together, keep aside..powder the pepper and cumin seeds separately, meanwhile chop the tomatoes as small cubes and grind the ginger,garlic with onion as fine paste..

Heat enough oil,fry the tomato cubes until they turn tender, add the grounded paste and fry until the raw smell goes away, now add the cooked cauliflower and peas with pepper powder,cumin powder,chilly powder,sugar and salt, add enough water to make gravy and bring to boil..

Mix the cornflour with water and add to the gravy by stirring continously, this gives a slightly thick consistency to the gravy, serve hot with rotis or even with white rice..

Parsi Peni:
Recipe Source: Nithya

3cups Maida
1cup Powdered Sugar
1cup Milk
1/2cup Ghee
1/2cup Powdered sugar for dusting

Beat the ghee and a cup of sugar together in a bowl, add the milk and mix well..Gradually add the maida and mix well until they turn as a poori dough consistency..

Make small balls from the dough and press them with a poori press or by rolling between two greased plastic sheets, heat oil for deepfrying, drop gently the rolled pooris and fry until they get a golden brown colour, dust the fried pooris immediately with the powdered sugar and arrange in an air tigtened box, continue the process until the dough gets finished..

Yummy parsi peni is ready..

Check out other food bloggers who joined their hand with me for making this incredible virtual bridal party for Nithya:

AnamikaTaste Junction
Priya Mitharwal - Mharo Rajasthan Recipes
Priya Mahadevan - Now Serving
Priya Sreeram - Bon Appetit
Radhika - Tickling Palates
Revathy - Kaarasaaram
Sanjeeta - Different Strokes
Vardhini - Zesty Palette

Thursday, October 20, 2011

Almond Paneer Halwa

Hope most of us will be definitely either busy in purchasing for diwali or else preparing sweets or savouries to celebrate diwali..Even diwali fever started slightly in our home too..Diwali is around the corner eventhough for us its a working day, but nothing will keep away from this wonderful festival..Am planning to finish my sweets and savouries during this weekend, coming to this sweet i tried out with freshly grounded almond powder and homemade paneer to make out this halwa, they turned out super delicious and absolutely fabulous..I couldnt stopped munching them and we simply loved it...

1cup Almonds (powdered)
1/4cup Milk powder
1/2cup Paneer (scrambled)
1cup Sugar
3tbsp Ghee
1/2tsp Cardamom powder
Few melon seeds
Green food colour

Take the scrambled paneer, powdered almonds,sugar,milk powder with quarter cup of water in a heavy bottomed vessel, heat everything in a medium flame,now add the green food colour and cardamom powder.. add the ghee gradually little by little to the cooking paneer-almond mixture and cook until this mixture get off from the vessel..

Spread this halwa over a greased plate and sprinkle melons seeds as per your need, keep aside and cool completely, cut as you desire and enjoy..

Rice & Mixed Veggies Pakoda

If you bored of reheating leftover rice and eating, do give a trial to this super crispy pakodas,its tooks seriously very less time to get ready and get vanished very much quickly and easily..An interesting pakoda to finish out leftover rice, i have added few veggies and cooked chickpeas in this pakoda to feed easily my teddies, you can very well skip it and make out this pakodas simply with smashed cooked rice...Anyhow i love to add veggies in pakodas, these pakodas are quite addictive and my teddies couldnt stop enjoying these crispies with ketchup..You can also prepare these pakodas even in a paniyaram pan with less oil...Today is our 5th day of blogging marathon,do check out my other blogger buddies running this 9th edition here..

1/2cup Cooked rice (mashed)
1/2cup Mixed Veggies
1/4cup Cooked chickpeas(mashed)
2tbsp Gram flour
1tsp Ginger garlic paste
2tbsp Cornflour
1tsp Red chilly powder
1/2tsp Garam masala powder
Chopped coriander leaves
Oil for deep frying

Take the cooked rice, mixed veggies,chickpeas, gram flour, corn flour, ginger garlic paste, red chilly powder, garam masala powder and chopped coriander leaves with enough salt..Springle some water and turn everything as a thick batter..Heat oil for deep frying, make small balls from the batter and drop gently to the hot oil, fry until they turns crispy and golden brown..

Enjoy hot with a cup of coffee..

Wednesday, October 19, 2011

Remembering Jayasree - A Tribute To A Wonderful Blogger

Picture courtesy by Lata Akka

We can cross many persons everyday but some will touch your heart with their smiling face even virtually..

I still cant believe Jayasree Satish of Kailas Kitchen is no more among us...

It was a big shock for me when i came to know through FB by Aparna of My Diverse Kitchen's status that Jayasree passed away on 12th october cause of pneumonia, i couldnt able to believe it and readed her status twice to confirm it, coz Jayasree was quite active in FB with her navarathiri menus and pictures even before few days..

She was a wonderful blogger who never failed to leave her encouraging words and i never failed to visit her space..We never met really but she was someone closed to my heart,whenever i post something in my space or in FB, she never failed to leave her thoughts about it..Through her space, even a beginner in cooking can make out wonderful authentic dishes as she shared many authentic South Indian dishes with wonderful descriptions..We truly missing you Jayasree...

To honour her memory, i prepared her Soya Vaangi Bhath..

We are calling anyone who either followed her blog or knew her to join your hands with us in this tribute to Jayasree..
Visit her blog Experiments in Kailas Kitchen,choose any recipe as you wish..
Take a picture of the dish you have tried from her space..
Visit her page 'Kailas Kitchen' on facebook,post your picture there with the original recipe's link..
You can prepare as many recipes as you can,feel free to share your thoughts about Jaysree..

1cup Rice
1cup Soyachunks
2cups Eggplants (chopped)
1no Onion (chopped)
2tsp Ginger garlic paste
1tbsp Lemon
1tsp Mustard seeds+urad dal
Curry leaves

To Grind:
1no Cinnamon stick
3nos Cardamom
1tsp Poppyseeds
2tbsp Grated coconut

Dry roast all the ingredients for grind and grind a fine powder,meanwhile cook the soyachunks with enough water and squeeze out the excess of water,keep aside..Pressure cook the rice and spread in a plate,let them cool completely..

Heat a kadai,let splutters the mustard seeds,urad dal,curry leaves, saute the onion until they turns brown, add the chopped eggplants,ginger garlic chilly paste and saute until the veggies turns tender, add the soya,salt and sprinkle some water and cook in medium flame..

Add the rice,grounded masala powder, toss everything gently and put off the fire,add the lemon juice,give a quick stir and serve hot with chips or papads..

Channa Masala Dosa

Since ever i choosed dressing up leftovers for kids as this week's theme for running blogging marathon, am just breaking my head to come with kid's friendly dishes,but fortunately my small brain works out wonder...Who will say no to masala dosas, definitely not me,whenever i go to Indian restaurants here,my first ever order will be definitely masala dosas eventhough i make quite often at home..Here comes my one of the new creation with leftover channa masala i prepared yesterday for our dinner which i served along with chappathis.. There were some leftovers channa masala, usually i'll have them next day with rice,but this time for a change i prepared as filling for making these special masala dosa, i cooked those leftover channa masala again for few minutes and added few scrambled paneer to make the masala bit more thick, by god's grace they turned thick and super delicious..My teddies had a wonderful dinner with this super crispy and fantastic channa masala dosas with mixed veggies sambar...Do check out the other blogger buddies running blogging marathon with me here..

2cups Idli Batter
1cup Channa masala
1/4cup Scrambled Paneer

Bring boil the channa masala and add the scrambled paneer to them,put the flame in simmer until the channa masala gets thicken,keep aside and let them cool completely..

If the idly batter is thick, add water to turn them little bit thin..Heat a pan, brush the pan with oil..Pour a ladle of the idli batter,drizzle oil and cook on both sides..

Place enough channa masala in the middle of dosa,roll it and serve immediately with spicy chutneys or sambar..

Tuesday, October 18, 2011

Pumpkin Oatmeal Bar

I had a bowl full of leftover pumpkin puree sitting sadly in my fridge,finally i decided to make them as something for our breakfast as bars with rolled oats... These bars are great quick breakfast  for mornings if you are in hurry or else as healthy snack if you are craving something  for your evening snack, since these bars are prepared without eggs its completely eggfree, quite a filling, delicious and healthy bars,you can enjoy for the breakfast without any guilt,i completely skipped butter and used oil for making this super delicious bars..I loved having this healthy bars with a cup of coffee for both my breakfast and snacks,enjoyed thoroughly this delicious pumpkin oatmeal bar..

1cup Whole wheat flour
1+1/2cups Rolled oats
1tsp Baking soda
1/2cup Oil
1cup Pumpkin puree
1/4cup Milk
1cup Sugar or honey as u prefer
Mixed nuts
Mixed seeds

Preheat the oven to 350F,line a baking sheet over a square baking pan..Mix the flour,sugar,baking soda,oats , mixed seeds and mixed nuts in a bowl..add the oil gradually and turn them as coarse crumbs, add the pumpkin puree,milk and mix well..Press evenly into the lined baking sheet and bake for 30-35minutes in middle rack until they turns golden brown, cool them completely and cut them bars or as small bites as you desire..

Enjoy with a cup of coffee or milk...

Black-eyed Peas Potato Bonda

Its always a real pleasure to give a second life to leftovers na, actually we have to break our head to turn them as an interesting dish eventhough sometimes none at home like them, fortunately this time all my leftover creations are rocking, here comes one more recreation of leftover black-eyed peas sundal as bonda...I simply added cooked and mashed potatoes to the already tempered black -eyes peas sundal and spiced up with garam masala and chilly powder, else i went for the usual bonda batter..For my surprise, this bonda vanished within few minutes and everyone enjoyed having this crispy beauties for their snacks with green chutney and ketchup, i was really happy to create something quite different to feed my teddies for their snacks eventhough its deepfried...Do check the other bloggers running blogging marathon with me here...

1cup Black-eyes peas sundal
2nos Potatoes (large,cooked & mashed)
1/2tsp Garam masala powder
1/2tsp Chilly powder
Salt (if needed)

For bonda batter:

1/2cup Gram flour
1/4cup Rice flour
1/2tsp Baking powder
1tsp Ginger garlic paste
1/4tsp Turmeric powder
1/2tsp Red chilly powder
Oil for deep frying

Take the sundal,mashed potatoes,garam masala powder,red chilly powder and salt (if needed) in a bowl, mix them well by smashing the black-eyed peas, make them as small balls and keep aside..

Heat the oil for deep frying...Take all the ingredients for batter in a bowl,add enough water and turn as a thick batter, dip gently the already prepared balls in the batter..Drop them to the hot oil, fry until they turns golden brown, fry them as small batches..

Serve hot with green chutney or else with a cup of tea or coffee..

Monday, October 17, 2011

Microwave Roasted Chickpeas

Are you searching for a guilt free,quick,spicy and an easy breezy snacks to munch, you should definitely give a try to this super tempting roasted chickpeas..I simply prepared this highly addictive roasted chickpeas by using already cooked chickpeas, spiced up with kashmiri chilly powder, pepper powder,cumin powder,crushed garlic;fennel seed powder along with salt and a tablespoon of oil..Actually you can make the same crispy chickpeas by deepfrying too, as am becoming health nut am trying to skip deepfrying and finding out some alternative way of cooking to make my favourite deepfried snacks as this way..They turned out super crispy and i couldnt stop munching them..A fabulous snacks to enjoy without any guilt..

1cup Cooked chickpeas
1/4tsp Kashmiri red chilly powder
1/4tsp Fennel seeds powder
1/4tsp Paprika powder
1no Crushed garlic pods
1/2tsp Cumin powder
1/4tsp Pepper powder
1tbsp Oil

Mix everything well together and keep aside for half an hour...arrange as a single layer the spiced chickpeas in a microwave safe plate and cook in high power for 12-15minutes(stir in between),dont cook for a long they may turn hard, let them sit for few minutes before arranging in an air tightened box, continue the same process with the remaining spiced chickpeas..

Enjoy this crunchy munchy chickpeas with a cup of tea..

Kesari Poli

Today its our 2nd day of blogging marathon,do check my other blogger buddies running this wonderful blogging marathon with me here, am gonna a share one of my mom's signature dish whenever there were some leftover kesaris after some parties or relative's visits, she usually turn them the next day as these polis..Its been ages i had them,since this weekend we had some visits to our home i was very much busy in cooking,preparing sweets and home made chocolates for kids.. For sweets i prepared  rava kesari which everyone loved it very much, we planned to recieve 10 peoples but finally two of them couldnt able to come to our small get together, obviously few kesaris were sitting in my fridge sadly, yesterday i prepared them as this delicious polis for our evening snacks and my teddies enjoyed thoroughly having this delicious and quite addictive kesari poli..

I thought i have already posted my kesari recipe in my space but while going to the recipe index,i was surprised to see that i have nt still posted my version of rava kesari,so here comes both the kesari and kesari poli post, enjoy friends..

Rava Kesari:

1cup Roasted rava
2cups Milk
1cup Sugar
2tbsp Ghee
Few cashew nuts
1/2tsp Cardamom powder
Orange food colour

Bring boil the milk and sugar both together, gradually add the roasted rava,food colour and stir continously in medium flame until they turns thick..meanwhile heat the ghee, fry the cashew nuts until they turns slightly brown and pour the roasted cashew-ghee mixture to the cooking kesari,add the cardamom powder and stir until the kesari get off from the vessel..

Spread the kesari in a greased plate and cut as desire..

Kesari poli:

2cups Maida
2pinches Turmeric powder
1tsp Oil (for kneading)
Ghee or oil (for cooking)
2cups Leftover kesari

Knead the maida,turmeric powder,oil and salt with enough water as a soft and stiff dough,keep aside with a wet towl for few minutes..Roll out golf sized medium sized balls from the dough..Grease a plastic sheet, roll the dough and place the kesari,wrap the dough around the kesari,roll it as a round pancakes..

Heat few drops of oil or ghee, drop gently the rolled polis and cook on both sides until they get well cooked..Enjoy warm..

Sunday, October 16, 2011

Paneer Bhurji Samosa

We are starting today our 9th edition of Blogging marathon, a wonderful event started by Srivalli of Spicing Your Life, i'll be running for two weeks with two different themes, for the first week i have choosed  an incredible theme for this blogging marathon..'Dressing up leftover for kids' wat a theme na, suits well for me coz i never trash anything that much quickly and usually i turn them as a different dishes with those leftover foods..Since  this theme was to dress up leftovers for kids, this week gonna be something different from other week..I'll be posting kid's friendly dishes during this whole week of Blogging marathon..Check out the other bloggers running this blogging marathon here..

Here comes my first kid's friendly deep fried samosas with leftover paneer bhurji, i prepared this paneer bhurji saturday for our dinner to enjoy along with rotis, but finally there were some leftover paneer bhurji which i turned out as this super delicious samosas along with some cooked potatoes and chaat masala for making the filling eventhough paneer takes an important place in this filling..Needless to say this samosas was a big hit among the kids and they really enjoyed having this super crispy samosas with ketchup for their snacks.

2nos Potatoes (large & cooked)
1/2tsp Chaat masala
2cups All purpose flour
1/8tsp Baking soda

Sieve the flour,baking soda together and knead with enough water as a smooth and soft dough, cover the dough with a damp cloth for half an hour and keep aside..

Mix the paneer bhurji,cooked & mashed potatoes and chaat masala, mix everything well and keep aside

Make tiny balls from the dough, dust with  flour and roll them as circles, cut in the middle of the circles, make two demi cricles, just fold the sides to make a cone, now gently put some already paneer bhruji-potato mixture inside the cone, press the sides tightly until they gets sticks or use water to stick the edges..continue the process until the masala and dough get finished..

Heat enough oil for deepfrying, gently drop the samosas, fry until they turns golden brown,enjoy with ketchup or with a cup of tea..

Saturday, October 15, 2011

Cholafali ~~IC Challenge

I have missed last two month's Indian Cooking Challenge, coz July i was in India and in August i wasnt able to make the challenge coz of my health condition, finally everything came to order also this time i dont want miss this incredible crispy cholafali, a wonderful diwali savoury from Gujarati..Since Diwali is around the corner, its quite interesting to try out this crispy beauties for this month's challenge..Srivalli shared two versions of Cholafali, one from Latha Akka's cholafali and next one is from Preeti's cholofali..Finally i choosed Lata akka's version,the recipe goes for Mathia flour  used for making papads which is quite a hard task for us to get here but she told to replace this flour by a combination of urad dal flour and moongdal flour, i prepared myself the uraddal flour and moongdal flour at home,coz i wasnt able to go to Indian groceries,but those homemade flours suits prefectly for making this crispies..Thanks to Srivalli  for choosing this yummy crispy different savoury from Gujarat, quite a new dish for me..

2cups Gram flour
1cup Urad dal flour
1cup Moongdal flour
2tbsp Ghee
1/8tsp Baking soda
Oil for pounding the dough and rolling
Oil for deepfrying
Chilly powder + black salt as per need to sprinkle

Sieve the flours and baking soda,mix well..heat a pan and roast the salt for few minutes, add it to the flours,add the ghee and mix well..knead as a stiff dough with enough water and keep aside for few minutes..

Divide the dough as small portions and beat the dough with a pestle in a clean surface by adding few drops of oil until the dough turns elastic..roll the dough as thin discs by greasing the disc with oil,dont dust with flour..Cut as long strips and drop gently in hot oil and fry them..these deep fried cholafali have to be puffed and crispy..

Meanwhile mix the black salt and chilly powder in a bowl,sprinkle over the fried cholafali and enjoy..

Friday, October 14, 2011

Madatha Kaja

Kaja is sweet made from refined maida flour, sugar,ghee and baking soda . It is made and eaten all throughout India though it is known by different names. Kaja of Kakinada, a coastal town of Andhra Pradesh, is very famous and well known for its delicious texture and tremendous taste.The specialty of Kaja is that it is dry and smooth from the outside and full of sugar syrup, and spices on the inside and is very juicy. It melts as soon as we puts it in our mouth.Usually and traditionally these incredible sweet is prepared by  using a rice flour-ghee paste by stacking chappathis rolled with the dough and cut as small pieces, but i went for easy preparation, i rolled a large chappathi and rolled them with riceflour-ghee paste just to make small kajas, thats why mine looks as mini kajas and we could stop munching them.

2cups Maida
2tbsp Ghee
1/4tsp Baking soda
3cups Sugar
Oil for deepfrying
2tbsp Rice flour
2tsp Melted ghee
Few silvered almonds
Cardamom powder

Take the maida,ghee,baking soda in a bowl, slowly add water and knead as a soft dough,keep aside for 10minutes closed with a damp cloth..meanwhile make the sugar syrup by taking sugar and enough water in a large vessel, bring to boil and stir until the sugar syrup turns as one string consistency..Make a paste with rice flour and ghee,keep aside..

Now roll the dough as a like a single large thin chappathi..spread the riceflour paste generously over the rolled chappathi and roll them..cut and remove the edges..cut the roll as small 1 inch pieces..finish the dough the same way until they get finished..

Heat oil for deepfrying, drop gently the pieces and fry until they turn golden brown, drop immediately to the sugar syrup,wait for few minutes and remove the fried kajas from the syrup, springle some cardamom powder over the fried kajas and drop again in sugar syrup for the second time,leave them again for few minutes..Remove them from sugar syrup and arrange in a wax paper until they get cool completely..

Serve with silvered almonds..

Thursday, October 13, 2011

MW Potato Chips

Are you bored of deep fried chips,do give a trial to this incredible super crispy microwave potato chips..They gets ready within 7-8minutes in microwave oven..I used red potatoes for making this guilt free chips and loved munching them for my evening snacks, you can prepare this chips as per need but its quite a long process if you making in large quantity..You can make these incredible chips in case you dont have any side dish to enjoy along with your rice or either as an appetizier..Seriously these chips are totally addictive and super crispy.. These chips stays prefect if they are conserved in air-tightened box for more than two days..Sending to MEC-October Edition guest hosted by Pradnya,event by Srivalli..

2nos Red potatoes (peeled & sliced thin)
1tbsp Olive oil

Toss the sliced potatoes with olive oil and salt, arrange one layer of potato slices in a greased microwave safe plate and cook in high power for about 7-8minutes until they turns crispy..continue with the remaining potato slices and cook the same way until they turns crispy..

Potato Curryleaves Powder Roast

Easy breezy potato roast goes for quick preparation, even a bachelor can dish out this incredible flavourful roast,which goes awesome as side dish for any sort of variety rices, i used curryleaves spice powder and kashmiri red chilly powder to spice up this incredible super delicious roast..It takes less than 5minutes to get ready if you have some leftover already cooked potatoes or else less than 15minutes if you have to cook potatoes..No chopping,no ginger garlic paste is needed to make this super roast..A wonderful side dish to enjoy with rice or rotis..

3cups Cubed & cooked potatoes
1tsp Kashmiri red chilly powder
1tbsp Curry leaves powder (refer here)
1tsp Crushed fennel seeds
Few curry leaves

Heat enough oil, fry the crushed fennel seed and curryleaves, add the cubed potatoes, sauté for few seconds, add the chilly powder,curryleaves powder and salt, cook in simmer for few minutes until the potatoes gets well coated with the spice powder and the oil gets separates..

Serve hot..

Wednesday, October 12, 2011

Crustless Mushroom & Spaghetti Quiche

Quiche is kind of open pie prepared mostly as savoury version with most of the time with veggies or else with meats or seafoods..You can have this sort of quiche anytime of day,they can be eatern for breakfast,lunch or for dinner..They can be served very well chilled,warm along with salads or soups..Quiche is quite a famous dish here in France, most of the time these quiche goes for simple crust which i completely skipped here and prepared as healthy version just by avoiding cream and replaced the cream by low fat milk..Also i used some leftover already cooked spaghetti with finely chopped mushrooms to prepare this super delicious filling quiche..We enjoyed having this super delicious quiche for our dinner with a simple tomato and sweet corn salad, both together turned out our dinner super filling,satisfying and prefect..

1cup Button Mushrooms (chopped finely)
1cup Spaghetti (cooked & cut as small pieces)
1no Onion (large & chopped)
2cups Milk
2nos Eggs
3tbsp All purpose flour
Grated cheese (as per need)
Pepper powder
1/2tsp Dry herbs (parsley,thymn leaves)
Olive oil

Heat enough oil, saute the onions until they turns bit transculent, add the chopped mushroom,salt and pepper powder,cook for few minutes and put off the stove..Preheat the oven to 350F...meanwhile whisk the eggs,milk,flour,dry herbs in a bowl..add the cooled onion-mushroom mixture, sphagetti pieces to the whisked egg mixture and pour in a greased mould,sprinkle the grated cheese as per need..Bake for 15-20minutes in middle rack..

Serve warm with a soup or salad..

Tuesday, October 11, 2011

Kathirikkai/Eggplant Coconut Milk Pulao

I can have quick,delicious one pot meal at anytime either for my lunch or  for my dinner, love them very much..These sort of one pot meal are quite easier to prepare also its quite a fantastic way to feed anyone with  any sort of veggies mostly they dislike or with their favourite meats, this time i prepared this flavourful pulao with eggplants and rice cooked in coconut milk as a delicious pulao, as usual this pulao goes for simple ingredients and very easy to prepare,its suits tremendously as a lunch box menu. Serve this pulao with spicy potato chips,fryums or with a hard boiled egg, am damn sure that you will definitely have a fabulous meal...

2cups Basmati Rice
1cup Coconut milk
1+1/2cups Eggplants(chopped)
1no Onions (large & chopped)
3nos Green chillies (slit opened)
1tsp Ginger garlic paste
1tsp Garam masala powder
1/2tsp Red chilly powder
1tsp Coriander powder
2nos Whole spices (bayleaves, cloves,cinnamon sticks,cardamoms)

Wash and soak basmati rice with coconut milk and 2cups of water for 10minutes, cook the rice in rice cooker with the soaked coconut milk-water mixture...keep aside and let them cool completely...

Heat oil in a tawa, fry the whole spices until they turns brown, add the chopped onions,slit opened green chillies and ginger garlic paste until the onions turns transculent, add now the chopped eggplants, saute until the veggies gets half cooked..

Add the garam masala powder, red chilly powder and coriander powder and salt,cook everything in simmer,sprinkle water and cook until the veggies get well coated with the spices..Add the cooked rice to the cooked veggis and toss gently well until the rice gets well mixed..

Monday, October 10, 2011

Announcing Healthy Lunchbox Ideas - Brinjal/Aubergine

Am guest hosting one more event this month, calling food bloggers for making healthy lunchbox menus with eggplants/brinjal as this month's vegetable..This healthy lunchbox ideas was started by Kalyani of Sizzling Tastebuds in june 2011 and its been a successful event..When she was searching for this month's guest host ,i immediately said yes to guest host this wonderful event..So eggplant  aka brinjal gonna be this month's vegetable, the main reason for this wonderful event is to feed kids in healthy way for their lunch as they are quite addictive to junk foods..Kalyani says that feeding kids with healthy options is not that much easy, most moms out there face this dilemma on a daily basis until they are 12-14years old when they are able to choose, moms of schoolgoers would give anything to pack lunches that work their way healthy into kid's tummies...I totally agree with her, so friends do cook eggplants in healthy way as lunch box menu and send me through mail..

Basic rules for entries:
1)   Vegetarian dishes only (You may use egg for baking) – dishes can be any course / any cuisine with brinjal as a main ingredient.
2)    All entries must be accompanied with a link to this announcement and Kalyani's Announcement page along with a picture sized about 300 pixel
3)   Entries to be sent by Nov 10th to with HLI-Brinjal as subject. Non bloggers also welcome – they need to send the recipe directly to the above email id..
4)   Usage of logo is optional, but i'll appreciate usage of the logo to spread the word among other food bloggers.
5)  Upto 2 archived entries (entries posted earlier) allowed as long as they are UPDATE the link with both this event link and Kalyani's event announcement..

Cook anything aubergine aka eggplant aka brinjal in a healthy way and send them to my inbox before November 10th 2011..

Sunday, October 9, 2011

Spicy Curryleaves & Oatmeal Wholewheat Bread

We know very well that curryleaves added to any dish make them very much flavourful, this time i tried  making this wholewheat bread along with mixed seeds,curryleaves and oatmeal..This bread turned super healthy,absolutely flavourful,totally addictive and definitely guilt free, serve this fabulous wholewheat bread with a bowl of soup and cheese spread, your dinner will turn out super filling and comforting..If you like spicy or savoury bakes even for morning breakfast like me,this bread also tastes fabulous with jam or nutella spread for breakfast with a cup of tea or coffee..

1+1/2cups Wholewheat flour
1cup Rolled oats (grind coarsely)
1tbsp Mixed seeds (sesame seeds,flax seeds,pumpkin seeds)
Few curry leaves (chopped)
1/2tsp Chilly flakes
2tbsp Olive Oil
1tbsp Active dry yeast
1tsp Salt
1/2cup Luke warm water

Stir in the active dry yeast,salt in luke warm water, keep aside until the yeast turns foamy, meanwhile take the flour,coarsely grounded oatmeal,chopped curryleaves,mixed seeds,chilly flakes in a bowl, add gradually the foamy yeast,water if needed,olive oil and turn as a soft dough..arrange this dough in a greased bowl and keep in warm place for two hours until the dough double their volume..

Preheat the oven to 350F and arrange a baking sheet over a baking tray..Punch down the doubled dough, knead for a while,knead well as a loaf..Arrange the shaped dough in a greased loaf pan, bake for 15minutes in middle rack, turn the oven temperature to 300F and bake for 20minutes until they crust turns brown..Keep aside and let them cool completely..

Saturday, October 8, 2011

Kakarakaya/Bittergourd Pappu

If you love better bitter bittergourd like me, this thick pappu is for you..This pappu goes for easy breezy preparation, i used pressure cooker for making this healthy but super bitter pappu with moongdal and finely chopped bittergourd..Serve this pappu with some lemon pickle, am damn sure you will definitely have a wonderful lunch..Since i used yellow split moongdal for making this pappu, its quite nutritious packed with healthy stuffs in it..Actually i prepared this pappu just to finish up some leftover chopped bittergourd pieces sitting in my fridge after making some bittergourd chips, if you run out of veggies which happened to me,do give a trial to this sort of satisfying, comforting pappu just to finish those leftover chopped veggies..

1cup Bittergourd (chopped)
1/2cup Yellow split moongdal
1no Tomato(chopped)
3nos Green chillies (slit opened)
1tsp Ginger (crushed)
1/4tsp Turmeric powder
1/2tsp Mustard seeds, urad dal
1/4tsp Cumin seeds
Curry leaves
2nos Dry red chillies
1tsp Lemon juice

Take the washed moongdal, chopped bittergourd pieces,crushed ginger and slit opened green chillies in a pressure cooker with enough water and turmeric powder and cook upto 3hisses, keep aside and let them cool...Meanwhile heat enough oil, fry the mustard seeds, urad dal, cumin seeds and curry leaves..add the chopped tomatoes and saute until they gets well cooked..Add the cooked dal -bittergourd mixture with enough salt to the tomatoes and bring them to boil..finally add the lemon juice and put off the stove..

Serve hot!!

Friday, October 7, 2011

Buttery Jam Tarts~~Sweet Punch

Our this month"s Sweet Punch challenge was this simple,addictive and extremely irresistible jam tarts..Thanks a ton to Ria for choosing and sharing this yummy tarts with simple ingredients which goes for quick preparing process, this tarts are completely eggfree i really want to mention this, coz for me tart cannot be prepared without eggs, but Ria proved we can make super delicious tarts even without eggs..I prepared 8 individual tarts with the ingredients given by Ria eventhough she prepared 12 with them, i used my muffin silicon mould for making them, its doesnt helped me very much for making prefect shape,yep i was quite disappointed by the shape but tastewise these tarts turned stunning and super fabulous..Am planning to get some mini tart moulds to make out again this delicious jam tarts..

115grms Flour
60grms Butter (chilled)
1/2tsp Baking powder
4drops Chilled water
Jam as per need

Mix and sieve the flour and baking powder together, add the butter and rub it with your fingers until they turns as bread crumbs, add the water drops and mix them well...

Fill the tart moulds with this dough,spread them equally by rotating the mould, fill the tart with jam,(fill 2/3 of the dough with the jam) bake at 350F for 15mins..Let them cool completely,remove from the moulds once it gets cool completely..

Enjoy this buttery jam tarts with a cup of tea..

Thursday, October 6, 2011

Baked Mushroom & Black-eyed Peas Vada

As i told earlier, am trying to keep myself from deep fried fritters and trying nowadays baking them in oven just to skip the excess of oil, coz am planning to make some crispy murukkus and many more deep fried savouries for upcoming diwali..Yesterday i prepared this healthy mushroom and black-eyed peas vada for celebrating Ayudha pooja in a healthy way, these baked vada tastes incredible when served as side dish for rice or else simply with sweet chilly sauce or ketchup or else with spicy coconut chutney, the addition of mushroom gives a wonderful texture to this usual black-eyed peas vada and everyone at home liked this vada very much..

2cups Black-eyed peas (soaked overnite)
1/2cup Button mushrooms (chopped finely)
1no Onion (chopped)
3nos Green chillies (chopped)
1tsp Ginger (chopped)
2nos Garlic cloves (crushed)
1/2tsp Fennel seeds (crushed)
Few Curry leaves
Few Coriander leaves (chopped)
Oil for brushing

Grind the black-eyed peas coarsely without adding water, if its too hard to grind just springle few drops of add the chopped onions, chopped green chillies, ginger pieces, crushed garlic,chopped curry leaves, coriander leaves, crushed fennel seeds, chopped mushroom pieces and salt to the grounded batter..Preheat the oven to 350F,line a greased baking sheet over a baking tray and keep aside..

Make small balls from the vada batter and flatten them..Arrange the flattened vadas over the greased baking sheet,brush the top of the vadas with few drops of oil and bake for 20-25minutes until the crust turns golden brown, serve hot with any chutneys or sauces..

Wednesday, October 5, 2011

Kadalaparuppu/Channadal Masala Sundal & Rice Moongdal Kheer

Happy Ayudha Pooja and Dasara wishes friends, just now i finished my pooja and posting my today's dishes which i prepared specially for celebrating Ayudha pooja, our special menu for today goes for paruppu podi sadham,coconut rice,black-eyes peas vadas,channadal masala sundal,rice moongdal kheer and lemon rasam..Am yet to have my lunch,before having my lunch i absolutely want to post my today's post..Coming to kadala paruppu sundal, its was one of my favourite snack i never say no and love it very much, i simply prepared this sundal with some spices just to change my usual way of tempering, also coming to rice moongdal kheer,usually we make sweet pongal with both moongdal and rice, but i prepared them as kheer coz its goes for quick and easy preparation..Yep i simply prepared this kheer using pressure cooker along with condensed milk and cardamom powder with ghee and few fried cashew nuts, this combo works out tremendous for making kheer..

Kadalaparuppu /Channadal Masala Sundal:

1cup Channadal
1no Onion (chopped)
1tsp Fennel seed powder
1tsp Ginger (chopped)
3nos Garlic cloves (crushed)
1/2tsp Garam masala powder
2nos Green chillies (chopped)
1/4cup Grated coconut
Few curry leaves

Soak channadal for two hours, cook in a pan with salt and enough water until they get well cooked, strain the water and keep aside..

Heat enough oil, fry the fennel seed powder, add the chopped onions,chopped ginger pieces,crushed garlic cloves,chopped green chillies,curryleaves,alt and saute for until the onions turns transculent, finally add the garam masala,cook for few add the cooked channadal,grated coconut and toss gently everything for few minutes and put off the stove..Enjoy warm..

Rice Moongdal Kheer:

1/2cup Rice
2cups Milk
1/4cup Yellow split moongdal
1/2cup Sweetened condensed milk
1/2tsp Cardamom powder
2tsp Ghee
Few cashew nuts
Few Saffron strands
Few almond flakes

Wash and cook the rice,moongdal with a cup of milk and a cup of water upto 3 whistles, once the steam get released,add the remaining millk,sweetened condensed milk,saffron strands,cardamom powder and cook everything in simmer for few minutes,heat the ghee in a pan, fry the cashew nuts and add to the cooking kheer,put off the stove..

Serve warm topped with few almond flakes..

Tuesday, October 4, 2011

Paneer Tikka

Paneer tikka is one of my favourite starter which i never forget to order whenever we go to Indian restaurant here, i can die for this delicious starter..Prefect for a party menu, i tried making this paneer tikka in oven just to skip the shallow frying in a tawa, making this paneer tikka through oven makes the life simple and easier, you make a bunch of this skewers in oven easily and quickly,just you need to marinate cubed paneer in a mixture of spices and yogurt, bake them for 15-20minutes in a preheated oven your paneer tikka is ready to enjoy..Quite an easy and delicious starter na..

30nos Cubed Paneer
1/2tsp Red chilly powder
1/2tsp Tandoori masala powder
1/2tsp Pepper powder
3tbsp Thick yogurt
1/2tsp Crushed ajwain seeds
1/2tsp Chaat masala
Cubed capsicum (as per need)
Cubed onions (as per need)

Take the thick yogurt, all the spice powders,salt,ajwain seeds and paneer pieces,mix everything well and keep aside for three hours..Soak the skewers in water to prevent burning while baking..

Preheat the oven to 400F, arrange the paneer cubes,capsicum and onions in skewers, brush them generously with oil and bake them for 15-20minutes..

Enjoy them hot with green chutney..

Karuvepillai Vengaya Chutney/Onion Curryleaves Chutney

Today am posting our most favourite chutney, yep this onion curryleaves chutney is one of our family favourite,this chutney goes for quick and easy preparation with loads of onions and curryleaves,needless to say this chutney tastes marvellous,mildly tangy coz of tamarind and absolutely flavourful coz of both onions and curryleaves..Everyone at home can have two more idlis or dosas if i serve them this chutney, we love it that much..This weekend i prepared them to serve along with soft idlis and while going through my recipe index,i was surprised to see that i havent posted this fabulous chutney in my space,immediately i clicked this chutney..This chutney can stay for a week if they are conserved in fridge..

3nos Onions (large & chopped)
3sprigs Curryleaves
4nos Dry red chillies
1no Tamarind(blueberry size)
1tbsp Urad dal
1/2tsp Mustard seeds
Few curry leaves

Heat oil in a pan,fry the urad dal and dry red chillies until they turns brown, add the chopped onions,curry leaves,saute for few minutes until the onions turns transculent, finally add the tamarind piece,give a stir and put off the stove,keep aside and let them cool completely..

Grind them in a mixie as bit coarse paste,meanwhile heat enough oil let splutters the mustard seeds and curry leaves, add the grounded paste and cook in simmer for few minutes, put off the stove..

Serve hot with idlis or dosas..

Monday, October 3, 2011

Babycorn & Paneer Pulao With Curry Leaves

Babycorns and paneer works out wonder together to watever they are added, i never tried this combo in rice and tried them few days back..Yep this combo works super prefect and this pulao tastes fabulous with a wonderful curryleaves flavour as i added curryleaves while sauting the spices, curryleaves in this pulao enhance the flavour of this pulao, this pulao goes for quick preparation and suits prefectly as a lunch box menu or for as a main course in a party menu..Serve hot this pulao with any sort of spicy side dish, am damn sure you will have a fabulous lunch or dinner..Sending to PJ's Herbs & flowers in my platter-Curryleaves guest hosted by Anamika & to Srivalli's Kid's Delight Party finally to my own event CWS-Rice guest hosted by Reva.

2cups Rice (cooked)
1/2cup Babycorn (chopped)
1cup Paneer (cubed)
1no Onion (large & chopped)
1tsp Garam masala powder
2nos Green chillies (slit opened)
1/2tsp Red chilly powder
2sprigs Curry leaves
1no Bayleaves
1no Cinnamon stick
1/2tsp Cumin seeds

Heat enough oil, fry the bay leaves,cinnamon stick,cumin seeds,curry leaves until they turns brown, add the chopped onions,slit opened green chillies until they turns transculent, add the chopped babycorns and fry for few minutes, add the garam masala powder,red chilly powder, saute for few minutes..meanwhile fry the paneer cubes with few drop of oil in a pan and keep aside..

Add the cooked rice to the spiced veggies and toss gently everything get well mixed..finally add the fried paneer cubes to the rice,toss again and put off the stove..

Sunday, October 2, 2011

Karuveppillai/Curryleaves Chicken Roast

Curryleaves add a splendid flavour to any sort of dishes na, i never stopped adding them in most of my dishes, somehow my small family love this curryleaves chicken roast especially along with sambar and rasam rice...Grounded powder prepared with fennel seeds,curry leaves,black peppers and cumin seeds gives a wonderful flavour to this usual chicken roast and turn them more delicious...This chicken roast goes awesome with any sort of variety rices or simply with a bowl of rice or else tremendously along with some rotis..Sending to Akila's DNSW-K..

For Marination:
1/2kg chicken pieces
1/4tsp Turmeric powder
3tbsp Curd
Salt as per need

For Masala:
2nos Onions (large & chopped)
2nos Tomatoes (chopped)
1tsp Ginger garlic paste
1tsp Red chilly powder
1tsp Coriander powder
2nos Whole spices (bayleaves,cloves,cinnamon stick & cardamom)

To dry roast & grind:
1tsp Fennel seeds
1tsp Peppercorns
1/2cup Curry leaves
1tsp Cumin seeds

Marinate the chicken with turmeric powder,salt and curd for half an hour, meanwhile dry roast the ingredients given under list 'to grind' and grind as fine powder,keep aside..

Heat enough oil in a kadai,fry the whole spices,followed by chopped onions,chopped tomatoes and ginger garlic paste,cook everything until the raw smells goes away, add the marinated chicken pieces with red chilly powder and coriander powder and salt if needed, cover the kadai with a lid and cook for few minutes in medium flame, stir occasionally, finally add the grounded powder as per need and cook in simmer until the oil gets separates..

Serve hot with rice or rotis..