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Monday, January 31, 2011

Eggless Sugarless Oats & Poha Cookies

I was planning to make out some bakes using poha,eventhough i never baked anything with poha, as usual i went for my own measurements for ingredients, i wasnt wrong my cookies turned out chewy,delicious and bit crunchy..These cookies were completely egg free, sugar free as i prepared this cookies using applesauce, maple syrup and completely low fat coz of oil i used for making this cookies..These cookies are absolutely guilt free and healthy as i used flax seed meal instead of eggs..Am very happy to share this cookies with u all friends, coz my first bake with poha turned out prefectly..

Oats & Poha cookies (eggless & sugarless)

1cup Rolled oats
1/4cup Thin rice flakes
1cup All purpose flour
1tsp Flax seed meal
2tbsp Apple sauce
1tsp Baking soda
1/2tsp Baking powder
2tbsp Oil
3tbsp Maple syrup

Preheat the oven to 350F..Mix the flax seed meal in a 3tsp of luke warm water as thick paste, soak the poha in hot water until they turns soft, strain the water and mash them completely..Now in a large bowl,take the rolled oats, softened rice flakes, all purpose flour,baking soda, baking powder, meanwhile in a bowl mix together all the wet ingredients and gradually add them to the dry ingredients, turn everything as a thick paste with a spatula..Line a baking sheet over a baking tray,take a tablespoon of this sticky cookie mixture and drop gently over the baking sheet,bake for 20-25minutes until the top turns firm..

Enjoy warm..

Eggplant Masala Paratha

I prepared a simple eggplant masala with mashed eggplants, after having those mashed eggplant masala there were some leftovers and i tried out making this simple paratha using those eggplant masala...These parathas tastes marvellous and they even need anything as side dish..Its quite a different one from the usual paratha and we loved it..This paratha goes even for a simple dinner or else for lunch when served along with some pickled veggies or raitas....Do try friends, am damn sure that u guys will definitely love this different and delicious parathas...Sending to Healing Foods-Eggplants guest hosted by Kavita,event by Siri..

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Eggplant Masala Paratha

1no Large Eggplant
2nos Tomatoes (big & chopped)
1no Onion (big & chopped)
5nos Garlic cloves (minced)
1no Green chilly (chopped)
1tsp Red chilly powder
1tbsp Coriander powder
1/2tsp Turmeric powder
1/2tsp Amchur powder
1/4tsp Shahjeera
1/2tsp Cumin seeds
1/4tsp Asafoetida powder
Salt
Oil
2tbsp Coriander leaves (chopped)

Poke 2-3 holes on the eggplant and microwave in high for 5minutes,take out the eggplant and spray some oil over the eggplant, broil the eggplant in oven for 30-40minutes on turning the eggplant every 15 minutes..Take out and keep aside..let it cool, peel the skin off the eggplant and scoop out the flesh and keep aside..

Heat oil in a pan, add the asafoetida powder, cumin seeds, shahjeera and stir until the seeds crackle, add immediately the minced garlic and chopped green chillies, saute until they turns golden brown, add the chopped onions, salt and saute for few minutes..Immediately add the tomatoes, turmeric powder until the tomatoes turn mushy..Add the eggplant flesh with the coriander powder,red chilly powder and mix, cook everything in lower flame..Keep mashing the veggies, now add the amchur powder, put off the stove..Keep aside and let them cool completely..

For Paratha:
2cups Whole wheat flour
1cup Yogurt
Salt

Mix all the ingredients for paratha as a soft and smooth dough(add water if needed),keep aside for half an hour..Make 10-12medium sized balls..roll the dough as small circle,keep a small ball of the eggplant masala,close the edges of the dough,dust with enough flour and roll the dough as a paratha..Heat a tawa, drop gently the paratha,drizzle few drops of oil, cook the paratha until they get well cooked..

Enjoy warm!

Sunday, January 30, 2011

Butter Chicken / Murgh Makhani

Butter chicken or Murgh Makhani is the best and well known Indian gravy prepared by using boneless chicken pieces , this gravy can be made as hot or mild as it suits as per our palates...Butter chicken tastes great with rotis, naans or else with parottas...This butter chicken can be seen in most of the Indian restaurant menus, chicken cooked in a creamy sauce prepared using cashews,almonds, tomatoes and butter...I prepared this delicious butter chicken today for our lunch and we enjoyed having this delicious and rich butter chicken with simple rotis..Both together turned out our lunch turly marvellous..

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Butter Chicken

For marination:
4nos Chicken breast
2tbsp Yogurt
1/2tsp Ginger garlic paste
1/4tsp Red chilly powder
1/2tsp Dhania powder
1/2tsp Garam masala powder
Salt
2pinch Orange red food colour

Marinate the chicken with all the ingredients and keep aside for overnite...Either u can deep fry or bake this marinated chicken pieces, but i went for shallow frying, drain the excess of oil with a paper towel..Keep aside..

For gravy:
2nos Onions (finely chopped)
6nos Tomatoes (peeled & juicy)
1no Ginger garlic paste
2nos Green chillies
2tbsp Kasuri methi
2nos Bay leaves, cloves, cardamom,cinnamon stick
1/2tsp Shahjeera
1tsp Red chilly powder
2tsp Coriander powder
Salt
Butter
Coriander leaves (chopped)
Oil
1/4tsp Red food colour
10nos Cashews
5nos Almonds
1cup Low fat milk

Grind the cashews, blanched almonds with enough milk as fine paste..keep aside...Heat enough butter and oil, fry the whole spices, shahjeera until they turns brown, add the chopped onions,green chillies, kasuri methi,ginger garlic paste and fry until the raw smell goes away, now add the peeled & juicy tomatoes and cook until they turns mushy..add the red chilly powder, coriander powder,cook the gravy until the oil gets separates..

Immediately add the grounded milk-nuts paste,remaining milk,red food colour, the shallow fried chicken pieces and mix well and cook everything in low flame for few minutes, finally add the chopped coriander leaves and enjoy with rotis..

Saturday, January 29, 2011

Carrot & Celery Soup

While going through Ayeesha's Taste of Pearl City, i got hooked with this simple,filling,healthy and delicious carrot and celery soup, i tried it sterday for our dinner which suits tremendously for the chilled evening dinner when served along with some toasted bread slices, we enjoyed having this healthy soup..Thanks a lot to Ayeesha for sharing this delectable comforting soup..Sending to Veggie hut's Winter Warmers..

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Carrot & celery soup

1cup Carrot (chopped)
1cup Celery (chopped)
1no Onion (chopped)
1tsp Ginger (grated)
2nos Potatoes (chopped)
2cup Vegetable stock water
2tbsp Cream
Salt
Olive oil
Pepper powder

Heat the olive oil, add the grated ginger, chopped onions and sauté until the onions turns transculent, add now the potatos, cook for few minutes, then add the chopepd carrots,chopped celery and cook until the veggies get half cooked, add the vegetable stock water,salt,cook until the veggies gets well cooked...finally add the cream,pepper powder and blend as soup with a hand blender..

Enjoy warm with toasted bread slices..

Friday, January 28, 2011

Peanut & Poha Pakoda

Its quite cold here again after some sunny & rainy days, needless to say its time to enjoy some deepfried crispies when its too cold out na..We enjoyed having this crispy pakoda for our evening snacks since i felt like having something crispy coz of this chilled evening..I tried out a simple and quick pakoda with peanuts,poha and with onions, this pakoda is really very easy to prepare also at the same time tastes super crispy, i didnt stop munching them and everyone at home enjoyed having this yummy pakoda for their snacks...

Crispy Peanut & Aval Pakoda

1cup Poha/Aval/Rice flakes
1cup Peanuts
2nos Onions( chopped lengthwise)
Few curry leaves
1cup Gram flour
1/2cup Rice flour
3nos Green chillies (chopped)
1tsp Grated ginger
3nos Garlic (crushed)
1tsp Fennel seeds (crushed)
Salt
Oil for deepfrying

Soak the poha in hot water, drain the water,keep aside..Now take the peanuts, chopped onions,softened poha,gram flour,rice flour,chopped green chillies, grated ginger,curry leaves, crushed garlic,crushed fennel seeds and salt..Sprinkle some water and turn them as a thick batter..

Heat oil for deep frying, gently drop the batter to the hot oil,fry until they turns crispy,drain the excess of oil with a paper towel..Enjoy with a cup of tea or coffee..

Sprouted Moth Beans,Beets & Cucumber Salad

Recently i prepared some sprouts using moth beans/matki beans which ressembles quite like green whole moongdal, they turns out super prefect and i couldnt stop adding in my daily menus, here comes one among the salad i prepared using those sprouts with grated fresh beets and thinly sliced cucumbers which i dressed up with yogurt,salt and pepper powder, its a very simple at the same time quick salad to enjoy without any guilt.....The grated fresh beets gives a crunchiness to this salad and the cooked moth beans tastes marvellous along with beets and cucumber..Prefect for a evening dinner...We loved it..Sending to Innovative salad -Cucumber hosted by Pia..

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Sprouted Moth Beans, Beets & Cucumber salad

1no Cucumber (sliced thinly)
1cup Grated beets
1/2cup Sprouted moth beans (cooked)
1/2cup Greek yogurt
Salt
Pepper powder

Whisk the yogurt with salt and pepper powder...take the sliced cucumber,beets and sprouted moth beans in a bowl, mix the spiced yogurt dressing,give a quick stir and serve immediately..


Thursday, January 27, 2011

Instant Cornmeal & Oats Idli

If u dont have usual idly batter, definitely we go for an instant version, for a change i tried out some instant idlies using cornmeal and rolled oats, they turned out super yummy,soft,extremely tasty at the same time healthy...When served with spicy coconut chutney,this idli tastes marvellous, needless to say that this prefect looking idlies are our favourite idlies now, we loved it..Sending to Satya's Twist the Traditional - Idli..

Cornmeal & Oats Idli

1/2cup Yellow cornmeal
1/2cup Rolled oats
1cup Sour yogurt
1/2tsp Mustard seeds +urad dal
1no Green chilly (chopped)
1/2tsp Eno Salt or Baking soda
Few cashew nuts
Few curry leaves
Oil
Salt

Heat few drops of oil, let splutters the mustard seeds,urad dal..add immediately the cashew nuts, chopped green chillies,curry leaves, fry until the cashews turns brown, meanwhile mix the cornmeal,oats,sour yogurt in a bowl,add this tempered spices to them and finally add the eno salt..stir quickly and pour enough batter to the greased idli plates..Steam cook in idly cooker for 15-20minutes..

Serve with spicy chutney..

Eggplant & Sprouted Moth Beans Masala Rice

I usually make vaangibhathn whenever i feel like having rice dishes prepared with eggplants, the quite famous eggplant bhath which goes for a special spice powder,rice and eggplants... For a change i tried out making a similar masala rice using finely chopped eggplants and some cooked sprouted moth beans..I went for a simple spice powder using coriander seeds, sesame seeds, dry red chillies,cumin seeds,fenugreek seeds, peppercorns,asafoetida powder and grated coconut, once dry roasted these spices are grounded as a fine powder which give a fabulous flavour to this rice...Quite an easy masala rice goes prefectly for a lunch box menu also a completely one pot meal...To give more flavour to this delicious rice, i used caraway seeds for tempering along with bayleaves...Since i have added sprouted moth beans,needless to say that this rice is quite healthy and nutritious too..Sending this rice to CMT-Kathol guest hosted by LG, event by Jagruti & to Healing Foods-Eggplant guest hosted by Kavita..

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Eggplant & Sprouted Moth Beans Rice

2cups Cooked rice
1no Large eggplant (chopped finely)
1/2cup Cooked sprouted moth beans
2nos Onions(chopped)
2nos Green chillies (slit opened)
1/4tsp Turmeric powder
Salt
Oil
2nos Bay leaves
1/2tsp Caraway seeds
Few coriander leaves

Spice powder:
2tbsp Coriander seeds
1tbsp Sesame seeds
1tsp Cumin seeds
3tbsp Grated coconut
1tsp Peppercorns
1/4tsp Asafoetida powder
1/2tsp Fenugreek seeds

Dry roast all the ingredients given under 'spice powder' one by one and grind as fine powder,keep aside...Heat enough oil,fry the bayleaves, caraway seeds until they turns brown, add immediately the choped onions, slit opened green chillies,cook until the onions turns transculent..now add the eggplant pieces,turmeric powder, cooked moth beans, cook everything for few minutes until the eggplant pieces get half cooked..Add the already prepared spice powder as per need to the cooking veggies with salt, put the flame in simmer and cook until the veggies get completely cooked..

Add the cooked rice to the veggies, toss gently until everything get well mixed..put off the stove, garnish the rice with chopped coriander leaves..Enjoy hot with fried papads..

Wednesday, January 26, 2011

Fereni - Iranian Rice Pudding

Fereni, a famous Persian/Iranian pudding quite a popular dessert that people make for various occasions, u can serve chilled fereni as dessert, also at the same time it can be served warm when feeling sick or for sore throat.. This pudding is prepared with milk,rice flour,sugar, rose water and decorated usually with cinnamon powder and pistachios..Quite an easy dessert which gets really ready very fast and definitely a delicious dessert to enjoy, personally i loved the chilled fereni..Sending this delicious pudding to AWED-Iran guest hosted by Vanessa, event by DK..

Fereni

2cups Milk
2tbsp Rice flour
1tsp Rose water
3tbsp Sugar
Few pistachios
Cinnamon powder as per need

Heat the milk in simmer, add the rice flour, sugar, rose water to the warm milk, whisk well until the sugar gets well dissolved..Gradually increase the flame and stir continously until the pudding turns thicks...Pour this delicious pudding in a serving bowl, topped them with cinnamon powder and pistachios..

Serve warm or chilled..

No Knead Cracked Wheat, Banana & Chocolate Bread

I tried making bread using some soaked cracked wheat yesterday along with some leftover over ripen bananas and few chopped dark chocolate pieces as a no knead version, this bread tastes truly fabulous, eventhough its goes for no kneading this bread turned out super spongy...This bread suits prefectly awesome for breakfast,for brunch at the same time even for snacks..This bread doesnt need any spreads to enjoy eventhough everyone at home enjoyed having this bread along with strawberry jam and honey..Healthy bread to enjoy anytime...Sending this healthy bread to Sanjeeta's WWC-Whole Wheat in Breakfast..

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Cracket Wheat,Banana & Chocolate Bread

1cup Cracked wheat (soaked for two hours)
2cups Whole wheat flour
1no Banana (over ripen)
250grs Chocolate bar (chopped)
1tbsp Active dry yeast
1/2cup Luke warm water
1tsp Salt
1/4cup Sugar
1/4cup Apple sauce
3tbsp Cooking oil

Mix the active dry yeast in luke warm water with salt and a teaspoon of sugar,keep aside for few minutes until the yeast turns foamy..meanwhile take the cracked wheat,whole wheat flour,mashed bananas,chopped chocolate pieces in a bowl, beat the sugar,oil and apple sauce for few minutes until the sugar gets dissolved, now gradually add the wet ingredients to the dry ingredients using a spatula until everything turn as a sticky dough..

Keep dough in a warm place for two hours covered with a damp cloth, until they double their volume..Preheat the oven to 350F, grease a loaf mould and transfer the sticky dough to the mould,arrange the mould in middle rack of the oven,bake for 25-30minutes until the crust turns golden brown..

Let them cool completely and enjoy the bread with any spread..

Tuesday, January 25, 2011

Celery Oats Soup

Have you ever tried making a simple but comforting soup using celery leaves, if not please friends go through this recipe, am damn sure u never ever throw out those green leaves anymore, yep this soup is prepared using those green leaves along with rolled oats, both together turned out this soup super delicious..Definitely prefect soup to enjoy for dinner during this chilled weather..


Celery oats Soup

3cups Celery leaves(finely chopped)
1no Onion (chopped finely)
1cup Vegetable stock water
2cups Water
1/4cup Rolled oats
Olive oil
Pepper powder
Salt

Heat olive oil, sauté the chopped onions with salt until they turns transculent, add immediately the chopped celery leaves, sauté for few seconds, add immediately the vegetable stock,pepper powder and water..Cook everything until the leaves turns tender, finally add the rolled oats to the soup,put off the stove..

Serve warm!

MW Poha & Oats Laddoo

I was planning to make some quick but healthy laddoos using poha and oats since a long,but finally i prepared them sterday through microwave cooking,as its goes for quick cooking and makes the life easier when compared to the stove top cooking..This laddoos just need less than 10 minutes to get ready,also i used less ghee and used milk for rolling this healthy laddoos..

Poha & Oats Laddoo

1cup Poha/Rice flakes
1cup Rolled oats
1cup Sugar
1/4cup Milk
1tbsp Ghee
2nos Cardamom seeds
Few cashnew nuts

Take the ghee,rice flakes, rolled oats in a microwave safe bowl, heat everything for 5-6 minutes (stir in between) until the rice flakes turns crispy, now take the crispy poha,rolled oats along with sugar and cardamom seeds in a mixie,grind as bit coarse powder and keep aside..Take the cashew nuts in a plate, heat in high for 2 minutes in microwave oven until they turns slightly brown..Mix this roasted cashews to the grounded powder,springle milk and turn them as medium sized laddoos..

Enjoy this delicious laddoos anytime, conserve them in an air tightened box..

Monday, January 24, 2011

Eggplant & Snakegourd Sambhar

I tried this unusual combo for sambhar since there were some leftover snakegourd pieces and eggplants..For my surprise this combination tastes marvellous when served with hot steaming rice topped with ghee and with fried papads, we had a fabulous lunch today..This sambhar was absolutely comforting,goes awesome even along with rotis,idlies or with dosas..Sending this delicious sambhar to Healing Foods-Eggplant guest hosted by Kavita, event by Siri..

Eggplant & Snakegourd Sambhar

1no Eggplant (chopped)
1/2cup Snakegourd (chopped)
1/2cup Cooked toor dal
1no Onion (chopped)
2nos Tomatoes (ripen & juicy)
2nos Green chillies (slit opened)
1tsp Sambhar powder
1tsp Lemon juice
1/4tsp Mustard seeds
1/4tsp Urad dal
3nos Dry red chillies
1/4tsp Asafoetida powder
Curry leaves
Chopped coriander leaves

Heat enough oil, let splutters the mustard seeds, urad dal,dry red chillies and asafoetida powder, add immediately the chopped onions,chopped tomatoes, slit opened green chillies, salt,sauté everything for few minutes until the tomatoes turns mushy,now add the chopped eggplant pieces,chopped snakegroud pieces, sauté for few minutes until the veggies get half cooked..Add a cup of water, sambhar powder to the veggies,bring everything to boil,finally add the cooked toor dal to the veggies, cook until the veggies get well cooked...

Finally add the chopped coriander leaves,lemon juice to the sambhar, put off the stove..Enjoy with rice and papads..

Bulgur & Chickpeas Salad

If u r searching for a complete healthy salad, this bulgur and chickpeas salad is for u..I tried out this salad with cooked bulgur ,chickpeas and with some grated carrots,sweet corns,black olives along with few chopped coriander leaves and mint leaves for our saturday dinner..This salad tastes marvellous and sounds exactly like tabbouleh, the popular Lebanese salad prepared usually with bulgur and tomatoes..I have completely skipped the tomatoes in this salad and tried adding more veggies, this salad looks very colourful, yummy,healthy,filling and prefect to carry for picnic..We loved it..Sending this salad to MLLA#31th helping guest hosted by Simona of Briciole,event by Susan, Only Salads hosted by Prathibha, event by Pari....

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Bulgur & Chickpeas Salad

1cup Cooked bulgur
1/2cup Cooked chickpeas
1/2cup Grated carrots
1/4cup Sweet corn kernels
Few black olives
1tbsp Chopped coriander leaves
2tbsp Chopped Mint leaves
1tbsp Olive oil
1tsp Lemon juice
Salt

Mix the olive oil,lemon juice and salt together and keep aside, now take the cooked bulgur,chickpeas, grated carrots, sweet corn kernels,black olives,chopped mint & coriander leaves in a bowl, while serving add the already prepared dressing,give a quick stir and serve immediately..

Sunday, January 23, 2011

Batata Poha Vada/Potato Rice Flakes Fritters

Most of us know very well that batata vada is quite a popular Mumbai street food, i tried the same batata vada just by adding few rice flakes and turned them as batata poha vada, needless to say that this batata vada tastes marvellous for evening snacks with a cup of coffee or tea..Adding poha to the usual batata vada turned these vadas truly yummy, definitely a fabulous twist to the usual ones...Sending to Radhika's Deep Fried Snacks, Kurinji's Healthy Recipe Hunt-POha & Srivalli's Kid's Delight-Street Food....

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Batata Poha vada

2nos Potatoes (big & cooked)
1cup Poha/riceflakes
1no Onion(chopped finely)
3nos Green chillies (chopped)
1tsp Ginger (grated)
1/4tsp Mustard seeds
1/4tsp Cumin seeds
Chopped coriander leaves
Salt
Oil

For 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
Salt
Oil for deep frying

Heat enough oil,fry the mustard seeds, cumin seeds..immediately add the chopped onions, grated ginger and chopped green chillies,sauté everything for few minutes until the onions turns transculent,meanwhile soak the poha in hot water until they turns soft and drain the excess of water and keep aside..Now add the cooked and mashed potatoes,softened poha with salt to the cooking veggies,cook for few minutes..finally add the coriander leaves and put off the stove..

Heat the oil for deep frying...Take all the ingredients for batter except oil and turn as a thick batter, make small balls from the prepared potato rice flakes mixture, dip gently in the batter..Drop gently to the hot oil, fry until they turns golden brown..

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

Saturday, January 22, 2011

Carrot Masala Poha

If u searching for a quick breakfast or a simple dinner else for an easy breezy lunch, u will definitely love this quick masala poha with some grated carrots, u can add many colourful veggies to this masala poha as u desire and turn them as a super colourful dish,eventhough i went simply for some carrots...This masala poha tastes fabulous when served hot and they get ready very quickly...U can also enjoy this dish even for snack with a cup of coffee,yep they can be a prefect filling food to enjoy anytime..I used caraway seeds/Shahjeera for tempering and this seeds gives a distinct flavour to this simple masala poha.

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Carrot Masala Poha

1cup Poha/Aval/Rice flakes
1/4cup Grated carrot
1no Onion (chopped finely)
2nos Green chillies (chopped)
1/2tsp Ginger (grated)
Few Cashew nuts
1/2tsp Caraway seeds/Shah jeera
1tsp Garam masala powder
Few curry leaves
Salt
Oil

Wash the poha twice with hot water until they turns soft, drain the water with a strainer and keep aside..Heat enough oil, add the shah jeera and cashew nuts and fry it, add immediately the chopped onions, chopped green chillies, grated ginger,sauté everything for few minutes, until the onions turns transculent, now add the grated carrots,salt,garam masala powder, curry leaves, cook everything simmer until the grated carrots get half cooked...Add now the softened poha, toss gently for few minutes until everything get well mixed..

Serve hot!

Friday, January 21, 2011

Carrot,Celery N Corn Salad

A quick,simple, easy breezy salad which suits prefectly for a quick lunch along with some bread sandwiches or else for dinner along with a bowl of hot soup..This salad goes for usual veggies u can find in ur fridge, just grate some carrots, chop finely some celery ribs and add some canned sweet corn kernels, finally toss everything with a simple olive oil dressing,ur colourful and healthy salad is ready to enjoy..Sending to Only Salads guest hosted by Prathibha, event by Pari..

Carrot,celery & corn salad

1cup Grated carrots
5nos Celery ribs (chopped finely)
1/2cup Sweet corn kernels (canned)
1tbsp Olive oil
Salt
Pepper powder
1pinch Chilly flakes
1tsp Apple cider vinegar

Whisk the oil,pepper powder, salt,apple cider vinegar together in a bowl,keep aside..Take the grated carrots, chopped celery pieces, sweet corn kernels in a bowl,while serving add the olive oil dressing and enjoy immediately..

Bulgur Bisi Bele Bath

My most favourite and comforting food after hot piping rasam is this Bisi bele bath, usually i used to prepare this yummy comforting dish using rice and toor dal for a change i tried them making with bulgur and toor dal with mixed veggies for my surprise this bulgur BBB turned out marvellous,delicious,comforting,healthy and absolutely guilt free, everyone at home enjoyed this delicious Bulgur BBB with papads and chips while i enjoyed them with spicy lemon pickle...Of course a healthy food to enjoy either for lunch or for dinner and its completely wholesome and hearty coz of bulgur and dal with plenty of veggies, they tastes absolutely divine when they are served with a dollop of ghee,u can completely skip the ghee if u r a healthnut..Sending to Veggie Hut's Winter Warmers..

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Bulghur Bisi Bele Bath

1cup Bulgur
1/2cup Toor dal
2cups Mixed diced veggies (carrot,beans,zucchini,potato,chow chow,brinjal)
1/2cuo Tamarind extract
Salt
Oil
2nos Bay leaves
Few curry leaves
1no Onion (chopped finely)
2nos Tomatoes (chopped)
Few chopped coriander leaves

Bisi Bele Bath Spice Powder:
2tsp Channadal
1tsp Urad dal
2no Cinnamon stick (small pieces)
3nos Cloves
1/2tsp Fennel seeds
1/2tsp Poppy seeds
1no Cardamom
2tbsp Coriander seeds
5nos Dry red chillies
Few curry leaves
1/4tsp Fenugreek seeds
3tbsp Dessicated coconut

Heat few drops of oil, fry all the ingredients given under the list for the spice powder,one by one until a nice aroma comes out,cool and grind as fine powder..

Wash the bulgur and dal together and keep aside...Heat enough oil in a pressure cooker,add the bayleaves, curry leaves,fry them... now add the chopped onions,chopped tomatoes,cook until the onions turns transculent and tomatoes turns mushy,immediately add the veggies,salt and sauté for few miutes..now add the tamarind extract,bisi bele bath spice powder, a cup of water, cook everything for few minutes..

Stir in the washed bulgur and dal to the cooking veggies,finally add 5 cups of water,close the pressure cooker and cook for upto 3 whistles,add the chopped coriander leaves to the BBB,give a stir..Bisi bele bath should be watery..

Enjoy Bulgur BBB with chips or papads..

Thursday, January 20, 2011

Snakegourd & Channadal Stir-fry

Simple stirfry goes awesome with any sort of rice dishes..This stir fry tastes fabulous and goes for a simple preparation.. Finely chopped snakegourd pieces cooked along with channadal tastes super delicious...Even u can enjoy this delicious stir fry along with toasted bread slices..Anyhow i love to have this stir fry with rasam or else with curd rice..

Snakegourd & Channadal Stirfry

2cups Snakegourd (chopped)
1/4cup Channadal (soaked for an hour)
1no Onion (chopped)
2nos Green chillies (chopped)
1/2tsp Mustard seeds
1/4tsp Urad dal
Oil
Salt
Few curry leaves

Cook the channadal with enough water in microwave oven for 5minutes in high..drain the water and keep aside..Heat enough oil,let splutters the mustard seeds, urad dal, add the chopped onions,curry leaves sauté everything until the onions turns transculent, add the chopped green chillies and chopped snakegourd pieces,salt and cook for few minutes..Add enough water, cook until the water gets evaporates..

Serve hot with rice or rotis...

Eggless Raisins & Chocolate Breakfast Scones

Its has been a long i prepared scones for breakfast, scones are really handy,healthy,filling and when dipped in hot chocolate or coffee they tastes absolutely fabulous, everyone at home love scones specially if they are prepared with chocolates, this time i prepared this scones by adding few raisins which are quite popular for their antioxidants along with chopped dark chocolate chunks.. Also i prepared this scones completely healthy with wholewheat pastry flour and rolled oats, its completely egg free,sugar free since i went for maple syrup and apple sauce, both together turned out these scones prefectly with mild sugar, if u dont have maple syrup u can go very well for sugar or else for honey...A prefect breakfast scones to enjoy without any guilt to kick start a day..Sending this healthy scones to Akila's DIsh Name Starts With E & to Sanjeeta's WWC-Whole Wheat In Breakfast..

Visit Srivalli,Reva,Monika,PJ,Priyavaasu,Jay,Azeema,Ayeesha,Veena,Soumya,GayathriUsha for their delicious dishes as we are running blogging marathon..

Eggless Raisin & Chocolate Scones

1cup Whole wheat pastry flour
1cup Rolled oats
1/4cup Raisins or golden raisins
100grms Dark chocolate bar (chopped)
2tbsp Cooking oil
Milk for brushing
1tsp Baking powder
1/2tsp Baking soda
3tbsp Apple sauce
2tbsp Maple syrup

Preheat the oven to 350F..Take the flour,rolled oats, raisins,chopped chocolate bar,baking powder, baking soda rogether in a bowl, mix everything..meanwhile mix the oil,apple sauce and maple syrup together in a bowl,gradually add the wet ingredients to the dry ingredients and knead as a soft dough (sprinkle water if needed)..Dust the dough and roll as thick disc..Cut the disc as triangular scones..Arrange the scones over the baking sheet lined over a baking tray, brush the scones slightly with milk and bake for 20-25minutes in middle rack..

Conserve them in air tightened box and enjoy for breakfast with a cup of coffee or hot chocolate..

Wednesday, January 19, 2011

Eggplant & Jackfruit Seeds Curry With Peanut Spice Powder

Delicious curry prepared with eggplant chunks and jackfruit seeds which is simmered in gingerlly oil and spiced up with a spice powder prepared along with some spices and raw peanuts, this curry tastes marvellous when served along with hot piping rasam with rice or else curd rice...Both eggplant and jackfruit seeds works out wonder together as curry and needless to say this curry is our recent family favourite...U can also enjoy this dish along with some white rice and papads or else as side dish with rotis,the choice is urs..

Eggplant, Jackfruit Seeds with Peanut Podi curry

2cups Eggplant chunks
15nos Jackfruit seeds
1no Onion (big & chopped)
Few curry leaves
1tsp Mustard seeds+cumin seeds
Gingelly oil

Peanut spice powder:
1/4cup Raw peanuts
1tbsp Coriander seeds
5nos Dry red chillies
1tsp Channadal
1/2tsp Cumin seeds
2tsp Dessicated coconut
10nos Peppercorns

Dry roast all the ingredients except the peanuts given under 'Peanut spice powder', grind the roasted spices along with raw peanuts as fine powder, keep aside..Cook the jackfruit seeds along with water in a separate vessel until they turns bit soft, drain the water,keep aside..

Heat enough gingelly oil, let crack the mustard seeds, cumin seeds, add immediately the chopped onions,curry leaves, sauté until the onions turns transculent, chopped eggplants, cook for few minutes, now add the already cooked jackfruit seeds, peanut spice powder,salt and cook everything in simmer with lid closed until the veggies get well cooked, dont add water at all..

Delicious eggplant & jackfruit seeds curry is ready !

Sinh To Bo - Vietnamese Avocado Shake

This Vietnamese shake was sitting in my draft since a long, this shake goes for easy ingredients and very quick to prepare..This avocado shake will be very thick,creamy and rich suits prefectly to enjoy for breakfast or else for dessert after having a heavy lunch y not for a quick brunch on lazy days...Just scoop out the avocado flesh and beat along with milk and  sweetened condensed milk,thats all the shake is ready, u can add ice cubes as u desire else this thick shake tastes great without icecubes too..

Visit Srivalli,Reva,Monika,PJ,PriyaVaasu,Jay,Azeema,Ayeesha,Veena,Soumya,Usha & Gayathri wat they are cooking for blogging marathon as we guys are running for this whole month..

Sinh to bo (vietnamese avocado shake)

1no Avocado
1cup Milk
1/2cup Sweetened condensed milk
Ice cubes

Scoop the flesh of the avocado carefully, take the avocado flesh,sweetened condensed milk,milk in a blender, blend until they turns as a smooth and thick shake..

Serve in glasses with a spoon along with ice cubes if u desire..

Tuesday, January 18, 2011

Creamy Mushroom Pasta

We guys can have pastas everyday, we love it that much..I usually make a variety of pasta dish using many sort of veggies or simply with onions and eggs..This time i prepared this easy breezy pasta dish with small whole button mushrooms cooked along with sauteed onions and cream spiced up just with parsley leaves,pepper powder and salt..This creamy mushroom pasta goes awesome for a simple lunch along with grilled meats or else with french fries..Sending this creamy mushroom pasta to Presto Pasta Nights # 197 guest hosted by Girlichef,event by Ruth..

Creamy Mushroom Pasta

2cups Cooked pasta
20nos Button mushrooms or 1cup chopped mushrooms
1no Onion (big & chopped)
1tsp Parsley leaves (chopped)
Pepper powder
1cup Fresh cream (low fat)
Salt
Olive oil

Heat the olive oil, add the chopped onions and cook until they turns transculent, add the button mushrooms or chopped mushrooms,sauté for few minutes, add the pepper powder, parsley leaves, cook for few minutes..finally add the fresh cream ,salt and cook everything in simmer..Finally add the cooked pastas,toss gently until the cream and mushrooms get well mixed..

Enjoy with any sort of grilled meat or french fries..

Cabbage & Cracked Wheat Soup

Healthy soup which suits prefectly for dieting people or else for lazy dinner since this soup goes for easy preparation..Just sauté onions, shredded cabbage,washed cracked wheat,cook everything in vegetable stock water,the soup is already ready to enjoy, easy breezy soup na..This soup was quite a hearty,filling and a wholesome dish as the cracked wheat have numerous health benefits..We enjoyed having this soup sterday for our dinner,we doesnt even need anything to have along with this soup,since this soup was quite thick and truly very much filling..Needless to day that this thick soup tastes fabulous and a prefect soup of dinner y not even for lunch, the choice is urs..Definitely a comforting soup to enjoy without any guilt during this chilled weather..
Visit Srivalli,Reva,Monika;PJ,Priyavaasu,Jay,Azeema,Ayeesha,Veena,Soumya,Gayathri & Usha for their yummy dishes as we are running blogging marathon together..

Cabbage & Cracked Wheat Soup

1cup Cabbage (shredded)
1/2cup Cracked wheat
1no Onion (chopped)
2cups Vegetable stock water
1/2cup Water
Pepper powder
Salt
1tsp Olive oil

Heat olive oil in a pressure cooker, sauté the onions for a while,meanwhile wash the cracked wheat and keep aside..now add the cabbage,sauté for few second, add immediately the washed cracked wheat,salt..stir for few minutes,now add the vegetable stock water, pepper powder,water,close the pressure cooker with a lid..

Cook for 2whistles,once the steam get released,serve the hot soup in a bowl with few coriander leaves..

Monday, January 17, 2011

Eggless Pear & Oats Upside Down Cake

I usually make upside down cake with pineapple,this time i tried them as eggless version along with pears and oats..This cake tastes extremely delicious,healthy and a super yummy cake which is quite low in fat since i used yogurt and oil instead of butter...Needless to say that this cake vanished within few minutes,yep we enjoyed having them before the cake gets cool down completely..Thats y i couldnt able to get a click of the whole cake..This cake was quite easy to prepare and goes for easy ingredients too...I have completely skipped the caramel syrup usually the upside down cake goes for and prepared them simply using the sliced pears..Sending this healthy cake to Akhila's Dish Name Starts With E..

Pear Upside down oats cake

1+1/2cup All purpose flour
1/2cup Rolled oats
3/4cup Sugar
1cup Yogurt
1cup Oil
2nos Pears(sliced)
1/2cup Boiling water
1tsp Baking soda
1tsp Baking powder
1tbsp Apple cider vinegar

Preheat the oven to 350F...Line a baking sheet over a baking tray,arrange the sliced pears over the baking sheet and keep aside.. meanwhile take the all purpose flour,rolled oats and baking powder, mix and keep aside..now beat the yogurt,sugar,oil until the sugar gets well dissolved,add the baking soda and apple cider vinegar,give a whisk...Add the wet ingredients along with boiling water to the dry ingredients,mix gently with a spatula..

Pour the cake batter over the sliced pears and bake for 20-25minutes in middle rack untile a skewer inserted comes out clean..Keep aside and let them cool completely...

Enjoy with a cup of coffee...

Jeera Peas Pulao & Rajma Paneer Masala-MW Version

Easy peas pulao and delicious rajma paneer masala goes prefectly awesome for a sunday lunch or if u are lazy to cook,as these both dishes goes for easy microwave cooking..Also i wanted to prepare them quickly,thats y the peas pulao doesnt need anything to chop while the rajma masala goes for a simple onion-tomato paste for the gravy, else i went for canned rajma and frozen peas for pulao...Both together tastes absolutely delicious, also goes for easy ingredients..To give more flavour to the pulao,i deduced the quantity of cumin seeds for tempering to half and completed as a full teaspoon using shahjeera, the addition of shahjeera turned out this rice very much rich in flavour and tastes definitely more delicious than the usual jeera pulao..Microwave cooking depends upon the power of the microwave oven u r using for..

MW Jeera peas Pulao & MW Rajma Paneer masala

MW Jeera Peas Pulao:
1cup Frozen peas
2cups Basmati rice (washed & soaked for 15minutes)
1/2tsp Cumin seeds
1/2tsp Shahjeera
2nos Green chillies (slit opened)
1tsp Garam masala powder
Few mint leaves
Salt
Oil

Take enough oil in a microwave bowl along with cumin seeds & shahjeera,cook in microwave oven for a minute in high, now add the frozen peas,slit opened green chillies,garam masala powder and salt,cook everything for 5 minutes(stir in between)..now add the soaked rice along with 3cups of water,cook everything for 20-25minutes (stir twice or thrice in between) until the rice gets well cooked..Garnish with mint leaves..

MW Rajma Paneer Masala

MW Rajma Paneer Masala:
1cup Rajma (canned)
15nos Paneer cubes
1no Onion(big)
1no Tomato(big)
2nos Bayleaves, cloves
1no Cinnamon stick(small piece)
1tsp Ginger garlic paste
1tsp Coriander powder
1/2tsp Red chilly powder
1/4tsp Garam masala powder
Salt
Oil

Dice the onion & tomato..Take few drops of oil in a microwave safe bowl, add in the diced onions & tomatoes,cook everything in high for 5 minutes(stir in between),once they get cooled, grind as paste..Take enough oil in the same microwave safe bowl,add the bay leaves, cloves and cinnamon stick,cook in high for 2minutes, add now the ginger garlic paste, coriander powder,grounded onion-tomato paste, red chilly powder, garam masala powder,cook everything for 5-7minutes in high..

Meanwhile soak the paneer cubes in hot water to soften them.. Take the rajma,soaked paneer cubes to the cooking spices,cook for 5 minutes in high..Add enough water to make a thick masala,cook everything for 15-20minutes in high until the gravy turns thick..

Enjoy the hot pulao along with rajma paneer masala !

Sunday, January 16, 2011

Chickpeas & Broccoli Salad

Quick, simple and nutritious salad prepared using broccoli florets, cooked chickpeas,tomato chunks which i spiced up with chaatmasala,pepper powder, salt,few chopped mint leaves and olive oil..Its quite a delicious salad which tastes awesome at the same time crunchy coz of slightly cooked broccoli florets..For quick preparation i went for canned chickpeas, if u dont have those canned chickpeas u can definitely goes for dry chickpeas, soaked and cooked laterly..Sending to Ayeesha's Anyone Can Cook& to Only Salads guest hosted by Prathibha, event by Pari..

Check Srivalli,Monika,Reva,PJ,PriyaVaasu,Jay,Azeema,Ayeesha,VeenaSoumya for their yummy recipes as we are running blogging marathon..

Chickpeas  & Broccoli Salad

1cup Chickpeas (cooked)
20nos Broccoli florets
1no Tomato (chopped)
Few Lettuce leaves
Salt
1/4tsp Pepper powder
1/4tsp Chaat Masala
2tbsp Olive oil
1tbsp Chopped mint leaves

Mix the salt,pepper powder, chaat masala,chopped mint leaves and oil together in a bowl,keep this olive oil dressing aside..Cook the broccoli florets for 2 minutes in microwave oven with quarter cup of water, drain the water and keep aside, finally mix the cooked chickpeas, chopped tomatoes,cooked broccoli florets,lettuce leaves in a bowl,add enough oil-mint leaves dressing to the salad..

Serve immediately..

Saturday, January 15, 2011

Khandvi~~IC Challenge

Our this month's Indian Cooking Challenge goes for Khandvi, a simple but yet a delicious snacks from Gujarat, khandvi was in my to do list since a long,but somehow i wasnt able to make these yummy snacks..Finally i was really happy when Srivalli choosed Khandvi for this month's challenge, i tried out already twice and everytime we enjoyed a lot especially my daughter she loved it a lot..Thanks to Srivalli for choosing this delicious Gujarati snack...Eventhough Srivalli have given two recipes for khandvi,i choosed Lataji's Khandvi which was shared by her friend..

Khandvi

1/3cup Gramflour
1/3cup Sour curd
1cup Water
1tsp Sugar
1tsp Ginger garlic paste
1/2tsp Green chilli paste
1/4tsp Turmeric powder
1/4tsp Asafoetida powder
3tbsp Oil +1tsp Oil for tempering
1/2tsp Mustard seeds
1tbsp Sesame seeds
2tbsp Grated coconut
2tbsp Chopped coriander leaves

Grease a flat plate well and keep aside, in a bowl take the gram flour,salt,ginger garlic paste,chilli paste,beaten curd,water and mix well..Turn as thin batter, now add the sugar, asafoetida powder, turmeric powder to the thin batter..

Heat 3tbsp of oil in a thick bottom pan, pour the batter, stir continously until its turns as a semi liquid batter which will get off from the bottom of the pan..transfer immediately to the greased plate, spread the batter to a thin sheet..Once gets cool, cut as strips using knife..Roll each strip into spirals..In an another pan, heat the oil,splutter the mustard and sesame seeds, pour over the rolled khandvis, serve now with grated coconut and chopped coriander leaves..

Brown Rice Sakkarai Pongal - Pongalo Pongal

Wishing you all a happy pongal wishes!!!..After trying out a varieties of sweet and savoury pongals, am here with a delicious,healthy sweet pongal prepared with brown rice,moongdal along with jaggery..This pongal is really very quick to prepare as i went for pressure cooking the rice and dal together and finally cooking them in a jaggery syrup with cardamom powder and roasted cashew nuts,ghee...Needless to say that this pongal vanished within few minutes,yep we loved the warm sweet pongal and enjoyed  it..

Check Srivalli,Reva,Monika,PJ,Veena,PriyaVaasu,Azeema,Jay,AyeeshaSoumya for their yummy recipes as we are running blogging marathon..

Brown rice sweet pongal

1cup Brown rice
1/2cup Moongdal
1/2tsp Cardamom powder
3/4cup Jaggery
2tbsp Ghee
Few roasted cashew nuts

Cook the brown rice,moongdal together in pressure cooker with 3 cups of water upto 3 whistles, meanwhile heat the jaggery powder with quarter cup of water,turn as a thick syrup, strain this syrup and keep aside..Once the steam gets released, mix the jaggery syrup along with the cooked rice-dal mixture,cardamom powder, ghee and roasted cashew nuts,cook until the mixture gets thickens..

Enjoy warm!

Friday, January 14, 2011

Cracked Wheat & Bread Vadai

I have soaked some cracked wheat for making dosa,but coz of my laziness i didnt wanted to make them as though and finally went for this super crispy vadai which i prepared along with some soaked stale bread slices,gram flour with chopped onions,chopped green chillies, grated ginger and curry leaves..This vadai tastes extremely delicious when served along with some spicy coconut chutney, i was bit disappointed by the click anyhow i wanted to post this yummy crispy vadais..

Cracked wheat & Bread vada

1cup Soaked cracked wheat
5nos Stale bread slices (soaked)
1no Onion(chopped finely)
2nos Green chillies (chopped)
1tsp Ginger (grated)
Few curry leaves
2tbsp Gram flour
Salt
Oil for deepfrying

Take the soaked cracked wheat, soaked bread slices, chopped onions,chopped green chillies, grated ginger, gram flour,salt and curry leaves, mix everything as a thick vada batter..Heat oil for deepfrying,grease a wax paper/baking sheet, make a small ball of this vada batter, flat them over the greased wax paper/baking sheet and make a small hole (as we do for medhu vadais),now drop gently the flattened vadai to the hot oil, fry until they turns golden brown..

Enjoy with coconut chutney..

Oats Crusted Banana Blossom Cutlets

I got some fresh banana blossom from Indian store a day back while going for pongal shopping,they were quite fresh and kinda rare for us to get this much fresh veggies, needless to say immediately i picked them and i was quite happy to get them after a long as i'll always goes for tinned ones..After making some gravy with that fresh banana blossom, there were some leftovers chopped & cooked banana blossom which i turned as this healthy cutlets with rolled oats crust..They tastes awesome as side dish or for snack when served with ketchup..Sending this cutlets to Veggie for a month - Potato guest hosted by Divya, event by Priya..

Check Srivalli,Reva,Monika,PJ,PriyaVaasu,Jay,Azeema,Ayeesha,Veena&Soumya for their yummy recipes as we guys are running blogging marathon..

Oats Crusted banana blossom cutlets

3nos Potatoes (cooked & mashed)
1cup Banana blossom (chopped& cooked)
1no Onion(chopped)
2nos Green chillies (chopped)
1/2tsp Fennel seed powder
1tsp Garam masala powder
2tbsp Cornflour
1/4cup Rolled oats
Oil
Salt
Few curry leaves

Take the mashed potatoes, cooked banana blossom chunks,fennel seed powder, garam masala powder,mix everything well with salt and keep aside..heat few drops of oil, sauté the chopped onions,chopped green chillies with curry leaves, once the onions turns transculent,put off the stove..Add the cooked veggies to the potato mixture, mix everything well until they turns as a dough..make a thick white sauce with cornflour and water..

Make medium sized round shaped cutlets from the mixture,dip the cutlets in the cornflour paste and roll over the rolled oats, arrange this cutlets in fridge for an hour..Shallow fry them until the crust turns brown..

Thursday, January 13, 2011

Mint & Avocado Multigrain Paratha

I dont bother to make parathas with different combination of ingredients everyday for our dinner, yep most of our dinner goes for healthy parathas or oil-less rotis...This time i tried making a flavourful,delicious,guilt free, easy at the same time healthy paratha using few healthy flours along with rolled oats,chopped mint leaves and mashed avocado puree, adding avocado to the rotis turned them simply soft and delicious..Also to give more flavour, i went for few caraway seeds since am hosting my own event Cooking with seeds with caraway seeds as this month's special seed..Just serve this paratha with a delicious side dish like paneer butter masala or a spicy chicken kurma..
Do look at Srivalli,Reva,Monika,PJ,PriyaVaasu,Jay,Azeema,Ayeesha,Veena & Soumya for their delicious recipes throughout this month since we are running blogging marathon..

Mint & Avocado Multigrains Paratha

1+1/2cups Wheat flour
1/2cup Pearl millet flour
1/2cup Rolled oats
1/4cup Ragi flour
1/4cup Barley flour
1/4cup Soya flour
2tbsp Chopped mint leaves
1no Avocado (pureed)
1tsp Caraway seeds
Salt
Oil
1/2cup Yogurt

Take all the flours,oats,chopped mint leaves, pureed avocado,caraway seeds with enough salt, gradually add the yogurt and enough warm water to turn everything as soft and stiff dough..keep aside for half an hour,knead again and make 10-12balls from the dough..dust with flour and roll as parathas using the rolling pin..

Heat a tawa,drop gently the paratha,drizzle oil and cook on both side until the brown spots appears,serve warm with any sort of side dish..

Wednesday, January 12, 2011

Cracked Wheat & Masoordal Pongal

I tried making a simple pongal but different from the usual pongal using cracked wheat instead of rice and masoor dal instead of split moongdal, else i prepared the same way we used to make pongal, this pongal was absolutely nutritious,healthy,guiltyfree as i didnt used ghee in this recipe at the same time delicious..Serve this pongal with spicy coconut chutney,both together tastes absolutely divine..Cracaked wheat and masoordal together turned out this pongal soo tasty,do try friends u will definitely love this combo, also since i used cracked wheat in this pongal, its suits perfectly to everyone even health conscious peoples,yep they can have this yummy pongal without any hesitation..Sending this delicious savoury pongal to Sanjeeta's WWC-Whole Wheat In Breakfast..

Cracked Wheat & Masoordal Pongal

1cup Cracked wheat
1/2cup Masoordal
1tsp Ginger (grated)
1/4tsp Turmeric powder
Oil
Few peppercorns
1tsp Cumin seeds
1/4tsp Asafoetida powder
Few curryleaves
Cashew nuts

Pressure cook the cracked wheat,masoor dal,ginger,salt and turmeric powder with three cups of water upto 3 whistles,if u want bit mushy u can add more water..once the steam gets released, heat enough oil in a pan, fry the pepper corns,cumin seeds, curryleaves, cashew nuts and asafoetida powder until brown and add immediately to the cooked cracked wheat-dal mixture,cook in simmer for few seconds,put off the stove..

Serve with spicy coconut chutney..

Salad Shirazi - Persian/Iranian Cucumber & Tomato Salad

Salad Shirazi is quite a popular Persian salad which is prepared just with cucumber, tomatoes and with few chopped onions, this salad finally served with a dressing prepared with lemon juice, mint leaves, salt and pepper powder, i tried this quick and easy breezy salad sterday for our lunch, the addition of mint leaves gives a superb flavour to this salad..Its seems  Persian people serve this salad along with rice or with meat dishes.

Persian Cucumber & Tomato Salad

2cups Cucumber (peeled &cubed)
2nos Tomatoes(chopped)
1no Onion(chopped)
2tsp Lemon juice
2tsp Mint leaves
Salt
Pepper powder

Mix the cubed cucumber, chopped tomatoes,chopped onions,chopped mint leaves in a bowl,while serving add the lemon juice, salt and black pepper..mix well and serve immediately..

Tuesday, January 11, 2011

Spicy Raw Banana Fry

Its a quick,simple at the same time a delicious spicy fry which goes tremendously awesome with rasam rice or curd rice, this time i prepared this easy breezy pan fried raw bananas just by frying caraway seeds, which gives a different flavour instead of mustard seeds or cumin seeds..This fry is quite easy to prepare and get ready in less time..This yummy crispy fry goes to my event CWS-Caraway Seeds going rite now in my space..

Raw Banana Fry

2nos Raw bananas (cubed)
1/4tsp Turmeric powder
1tsp Red chilly powder
1tsp Coriander powder
Salt
Few curry leaves
Oil
1/2tsp Caraway seeds/Shahjeera

Cook the cubed raw bananas in water and turmeric powder until they turns soft,drain the excess of water and keep aside...Heat enough oil,fry the shahjeera until they turns brown, add immediately the already cooked cubed bananas,curry leaves, sauté for few minutes,now add the red chilly powder, coriander powder and salt..Stir until the spice powder gets well coated, dont sprinkle water, just cover the pan with the lid until the raw banana cubes turn crispy..

Serve as sidedish..

Nilgiri Potato Kurma

Delicious side dish which suits prefectly for rotis as well as gravy for rice, i prepared this kurma as Nilgiri kurma using spice paste prepared with mint leaves, coriander leaves, green chillies,coconut and poppyseeds..This kurma looks green in colour and tastes truly tremendous when they served with anything, u can make this kurma either with mixed veggies or with chicken or else with lamb, but i went for a simple version using potatoes..Its seems this recipe is originated from the Nilgiri tribes who make their dishes using fresh green herbs from the hills..Most of us know about Nilgiri hills, they are well known for their greeneries, fresh herbs and for their mountains..This kurma will be super spicy and hot, they goes prefect along with naan,parottas and chappathis..

Potato Kurma

3nos Potatoes (cubed)
1no Onion (chopped)
1tsp Ginger garlic paste
1no Tomato
2nos Whole spices (bayleaves, cloves, cinnamon stick,anise)
1tsp Fennel seeds
Few curry leaves
Oil
Salt

To Grind:
1/4cup Mint leaves
1/4cup Coriander leaves
3nos Green chillies
1/4cup Coconut
1tsp Peppercorns

Grind all the ingredients given under list 'to grind' everything as fine paste..Keep aside..Heat enough oil, fry the whole spices, fennel seeds,curry leaves, add immediately the chopped onions,ginger garlic paste and salt, sauté everything for few minutes until the raw smell goes away, add now the chopped tomatoes,sauté for few minutes, finally add the grounded paste, stir in for few minutes..Add the cubed potatoes, enough water, cook everything in medium flame until the veggies get cooked well..

Serve hot as side dish..

Monday, January 10, 2011

Announcing Cooking With Seeds - Caraway Seeds

Am so happy to say that successfully my own event Cooking with Seeds crossed its 12th edition..Yep i have started this event before a year and i have to say big thanks to my buddies who hosted till now this cooking with seed event..I choosed caraway seeds for this January edition,caraway or Persian cumin  is native to Europe and western Asia which is also known as Shahjeera or Kalajeera in India.  These seeds,usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone and limonene. They are used as a spice in breads, especially rye bread. Caraway is also used in liquors, casseroles, and other foods. It is also used to add flavor to cheeses. Caraway seeds, brown in color are hard and sharp to touch.Caraway seeds look very similar to cumin.Caraway is widely used as a spice for culinary purposes and for flavoring bread, biscuits, cakes and cheese. It is also used for seasoning sausages and as medicine to relief stomach ailments. Whole seeds should also be stored in a container in a cool area, as well .

Caraway seeds contains protein, fat, substantial amount of carbohydrates besides ash, calcium, phosphorus, sodium, potassium, iron, thiamine, riboflavin and niacin. It also contains vitamins C and A.The caraway seeds are beneficial in activating the glands, besides increasing the action of the kidneys.The seeds are also useful in strengthening the functions of stomach. They relieve flatulence and are useful in flatulent colic..Caraway seed oil is used orally in overcoming bad breath or insipid taste.



Wat u need to do:

1)Cook or create dishes with caraway seeds as anything(vegetarian, vegan or non-vegetarian are accepted)..

2)Many entries per person are allowed..

3)Link back ur entry to this announcement..

4)I'll accept the old entries, if they are linked with this page..

5)Using logo will be appreciated..

6)Email me to Priyasuresh09@gmail.com with subject as CWS-Caraway Seeds with following details:

Your Name:
Blog's Name:
Recipe Name:
Recipe url:
A photo of 350pixels width

Please take care to send all ur entries before 10th February 2011..

7) If u dont have blog, no problem..pls do send ur entries to the above mail address, i'll include them while doing the roundup..

Do prepare ur dishes with caraway seeds and send me through mail, really waiting to see all ur delicious entries!!!

Sun-Dried Tomatoes & Cornmeal Bread

Recently i picked a bottle of preserved sun-dried tomatoes from the supermarket, i love these sun dried tomatoes cooked with anything, sterday i tried out this easy spicy bread with cornmeal along with some chopped sun dried tomato chunks and chilly flakes, both together turned out the bread super delicious, we enjoyed having this bread with cream cheese and its tastes utterly delicious needless to say that we had a super snack sterday...This bread goes trulu for easy ingredients, a fabulous bread to enjoy anytime with any sort of spread..If u dont get or have sun dried tomatoes, u can skip that part just by adding few tomato paste..Sending this cornbread to BBD#36 - Corn'y' Breads hosted by Girlichef, event by Zorra..

We have two more buddies running blogging marathon with us, do check Srivalli,Reva,Monika,PJ,PriyaVaasu,Jay,Azeema,Ayeesha&Soumya for their delicious dishes posting during this whole month for blogging marathon..

Sundried tomatoes & cornmeal bread

2cups All purpose flour
1cup Cornmeal
6nos Sun-dried tomatoes (chopped)
1/2tsp Chilly flakes
1tbsp 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 all purpose flour,cornmeal,chopped sun-dried tomato chunks,chilly flakes in a bowl, add gradually the foamy yeast, water,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..Shape as u desire..Arrange the shaped dough over the baking sheet, bake for 20-25minutes in middle rack..Slice as u desire and enjoy with any spread..

Sunday, January 9, 2011

Cracked Wheat Sweet Pongal

After trying out sweet pongal with whole barley,here comes my next healthy version of sweet pongal with cracked wheat..Cracket wheat are naturally low in fat and absolutely free of saturated fats, cholestreol and this help to maintain a consistent weight loss, they are rich in iron;magnesium,vitamin E,vitamin B and even in antioxicants..Cracked wheat gets cook very quick and easily, to make cracked wheat, the whole raw wheat kernels are crushed down as smaller bits including the bran and germ, thats y this cracked wheat have more health benefits than the whole grain..Am sending this delicious sweet pongal to Kurinji's Pongal Feast..
Check my buddies Srivalli,PJ,PriyaVaasu,Reva,Jay,Monika,Ayeesha&Azeema as we guys are running blogging marathon for this whole month..

Cracked Wheat Sweet Pongal


1cup Cracked wheat (washed)
1/2cup Yellow moongdal(washed)
1cup Milk
3/4cup Sugar
1/2tsp Cardamom powder
1tbsp Ghee
Roasted cashewnuts
Few saffron strands

Pressure cook the cracked wheat and moongdal together with 3cups of water upto 3 whistles..Once the pressure released, add the milk,saffron strands and sugar to the cooked cracked wheat-dal mixture and along with the cooked water, cook everything in a vessel until the sweet pongal get thickens, finally add the cardamom powder, ghee and roasted cashewnuts to the pongal..

Saturday, January 8, 2011

Broccoli & Moongdal Stir-fry

Quick,healthy,nutritious and a simple stir fry with grated broccoli and moongdal..I prepared this stir fry sterday for our lunch, apart from me none at home love broccoli, thats y instead of chopping them i went for grating, so that they can have easily as side dish along with rice, this stir fry can easily go as side dish along with rotis..Sending to CMT-Side dishes guest hosted by PJ,event by Jagruti..
Do check my other bloggers Srivalli,PJ,Reva,Monika,PriyaVaasu,Jay&Azeema for their delicious recipes as we guys are running blogging marathon..

Broccoli & Moongdal Stirfry

2cups Grated broccoli
3tbsp Yellow moongdal
1no Onion(big & chopped)
2nos Green chillies(chopped)
1tsp Mustard seeds+urad dal
Few curry leaves
Salt
Oil

Soak the yellow moongdal for half an hour, heat enough oil,let splutters the mustard seeds, urad dal, add now the chopped onions,chopped green chillies,curry leaves,cook until the onions turns transculent, add the soaked moongdal,cook for few minutes in simmer along with salt..finally add the grated broccolis, sauté for few minutes in medium flame and put off the stove..Dont overcook the broccoli..

Serve warm as side dish..

Friday, January 7, 2011

Kollu/Horsegram Paruppu Adai

Am here with my recent favourite adai, yep i prepared this paruppu adai with horsegrams..Its such a guilt free, healthy and delicious adai, a prefect dish for everyone which suits incredibly for dinner or either for breakfast,especially whoever loves to enjoy dishes with horsegram..Horsegram are well known for their nutritious value, i usually add them often in my cooking,but this i tried making this adai with usual ingredients and brown rice..Adding brown rice turned out this adais more tasty,healthy as well as crispy...Do visit to check out my buddies Srivalli,Jay,Reva,Monika,Priya Vaasu,PJ & Azeema as we are running blogging marathon..

Kollu Paruppu dosai


2cups Horsegram
1/2cup Brown rice
1cup Channadal
1/2cup Toor dal
1cup Yellow split moongdal
1/2cup Urad dal
4nos Dry red chillies
1tsp Fennel seeds
Salt

Soak the horsegram for overnite and soak all dals and rice for atleast 4 hours..grind the soaked dals,rice and horsegram with dry red chillies & fennel seeds with enough water and salt with bit coarse paste...

Heat a nonstick pan...pour a ladle of this horsegram paruppu adai batter, drizzle the oil and cook on both sides until the adai get well cooked..Serve this paruppu adai with spicy coconut chutney..

Meringue Cake With Nutella Buttercream

Our this month Sweet Punch challenge goes for bakes with meringue, most of us know that meringue is prepared with egg whites, sugar with cream of tartar,my choice went for a simple meringue cake which is prepared with yellow butter cake baked directly with a meringue on the top, i prepared as per the recipe went for but instead of using whipping cream and strawberries as in the original recipe,i prepared a nutella buttercream to make a sandwich cake, they tastes terribly irresistible and my teddies loved it much, the butter cake was absolutely excellent,the technique of baking a cake batter and meringue in the same pan at the same time is quite unique, but the result was extremely delicious and while tasting this cake, u will definitely forget the efforts u put for making the beautiful meringue cake..Thanks to Sweet Punch team for choosing this delicious cake.We loved it..

Meringue cake

Cake Batter:
4nos Egg yolks
1cup Cake flour
1tsp Baking powder
1/2cup Butter
1/2cup Sugar
1tsp Vanilla extract
1/4cup Milk

Meringue Layer:
4nos Egg whites
Pinch of Salt or 1/4tsp Cream of tartar
1/3cup Sugar
1/2tsp Vanilla extract

Nutella Buttercream:
2tbsp Nutella spread
1cup Confectioner's sugar
1/4cup Butter
1tsp Milk

Beat the nutella spread,butter together until they turns soft,add the confectioner's sugar,milk and turn everything as a smooth nutella buttercream, arrange this buttercream in fridge for atleast two hours..

Preheat the oven to 350F, grease round cake pans and keep aside and sift together the flour,baking powder in a bowl and keep aside..In a bowl,beat the butter and sugar until soft, add the egg yolks one at a time, beat well after each addition, add in the vanilla extract, beat for a whole, divide the flour mixture into three and add one by one by beating well each time..now divide the batter evenly to the cake pans, set aside until the meringue layer gets ready..

In a clean bowl with a electric mixer beat the egg whites with a pinch of salt until the soft peeks form, add in the sugar and continue to whisk until stiff peaks form..divine the meringue into two and top the cake batter with the meringue,spread the meringue well over the cake..Bake for 20-25minutes in middle rack until toothpick inserted comes out clean..

Once the meringue cake gets completely cool, spread the already prepared buttercream over a cake and gently place the second cake over the buttercream,this looks like a sandwich cake,dust the cake with confectioner"s sugar generously and enjoy..U can place this meringue cake in fridge for few hours before enjoying..