Simple Vegetarian Recipes

Tomato Chutney

2011-06-27T16:39:00.000-04:00

I love this chutney.This is mom's recipe which she always make when we travel.Its great with Idli,dosa,Chappati or even rice.Great for picnic or packing lunch boxes.You can spread between two chappati and roll it out.This need a spice powder from urad dhal,fenugreek and red chilli.The spice powder made ahead and stored in fridge.

My mom used to make it thin and uses with in 2 days.Since i wanted to this to be thick,so i simmer it down till it becomes thick and stored it in fridge.It was good up to 10 days.Mom uses coconut oil for her cooking and it gives a nice aroma to this chutney.Since i want the same, i used olive oil and coconut oil in half and half.

Ingredients :

Spice Powder :
1. Urad Dhal : 3tbsp
2. Fenugreek Seeds : 2tsp
3.Red chilli : 10

Dry roast the seeds one by one and make a powder.This can be stored in fridge.

For Chutney :
1.Tomato : 5 large
2.Oil : 4 tbsp (Olive oil 2tbsp + coconut oil 2tbsp)
3.Green Chilli : 1 slit longwise
4.Hing : a pinch
5.Mustard Seeds : 1tsp
6.Jeera/Cumin : 1tsp
7.Curry Leaves : 5
8.Spice Powder : 1 1/2 tbsp
9.Jaggery : 2tbsp
10.Salt : to taste

Chop the tomoto into small pieces.
In a heavy bottom vessel,add oil with mustard and jeera.
When sizzle, add hing,green chilli and curry leaves.Add the tomoto and give a stir.
Keep in medium flame and continue to cook till it becomes salt.
Add spice powder,salt and jaggery and mix well.
Cook until the mixture becomes thick and oil leaves the side.
Check for spice, jaggery and salt.if so add more.
When its done,switch off and cool down.
Store in clean dry box.

Note :
Since the tomato splits and dance alot, keep an eye and also use a heavy deep pan.
Mom likes this on sweet side,so she adds extra jaggery where me love it little spicy and aroma of fenugreek.
If you need this to be spicy, add chilli powder.
Dont go overboard with spicy powder since it has fenugreek and turns bitter.
Use accordingly and rest of spice powder can be stored in fridge.

Beetroot Cutlet

2011-06-14T15:57:00.000-04:00

I love Deep fried snacks....though not my hubby. And since they are high in calorie i tried to make them once in a while.For satisfying evening hunger i usually do some bajji with tea.But after seeing this cutlet i knew i had to tried this out.I tried vegetable chops before from her blog and we all loved it.This time with beetroot and we loved it.My lil one was soo happy with this she asked me to make again.

Recipe Source : US Masala
Recipe Link : Beetroot Cutlet

Ingredients:
Beetroot : 2 (grated)
Potato : 2 medium(boiled and mashed)
Bell Pepper : 1/2 cut finely
Carrot : 1 grated
Ginger : 1'inch piece
Coriander Leaves : 2tbsp chopped
Coriander Powder : 1tsp
Red chilli Powder : 1tsp
Chaat Masala : 1tsp
Amchoor Powder : 1/2tsp
Hing : a pinch
Salt : as needed
Panch-phoran : 1tsp(Nigella,Cumin,Snauf,Mustard,Fenugreek seeds)
Corn Starch : 2tbsp + 1tbsp mix in 1/2 cup of water
Bread Crumbs : 1/2 cup or as needed
Oil : Deep Frying +1tbsp

In a pan, add tbsp of oil and throw in panch-phoran.When they sizzle and release their aroma add ginger and fry.Add in carrot and capsicum fry for a min.
Then add the beetroot and fry and cook for 3 mins.Add in potatoes and cook for 2mins.Add in all the powder,salt,coriander leaves and mix well.
Take off from heat and add corn start and mix.Let the mixture cool down.In a bowl mix cornstarch and water with no lumps.In another plate spead the bread crumbs.
When the mixture is cooled make a round shape and dip in corn starch and roll in bread crumbs and arrange in a plate.
Refrigerate for 1/2 hour.In a deep pan, heat oil and deep fry till golden brown.
Enjoy hot with green chutney and ketchup.

Notes :
I didnt add green chilli instead used red chilli powder
Make sure oil is hot else the cutlet will break.

This goes to Bookmarked Recipes - Tuesday hosted by Priya and Aipi

Gobi Ki Paratha(Cauliflower Stuffed Paratha)

2011-06-07T15:06:00.001-04:00

I love Parathas.Its filling,easy and you dont need a sidedish or you can go fancy by making a side dish eat it with heart content.Its goes either way.I love making this Gobi ki Paratha.When ever i have guest in home this one is on the list.Hubby is a great fan of this so is my lil one.

Ajwain gives a smoky flavor to this paratha.Cauliflower(Gobi) mingles with coriander leaves gives a nice flavor to this.Spice it up with green chilli and you dont need any sidedish.

Recipe Source : Divine Taste
Ingredients :
For Dough :
Whole Wheat Flour : 2 cups
Ajwain Seeds : 2tsp
Salt : to taste
Ghee : 2tsp
Oil : 2tsp
Water : as needed

Mix everything except water till it resembles a crumble texture.Add enough water to make a soft dough.Cover and rest.

For Stuffing :
1.Cauliflower/Gobi : 1 small size(cleaned and grated)
2.Cumin/Jeera : 1tsp
3.Ginger : 1tbsp finely grated
4.Green chilli/Red chilli Powder : 2 chopped/1tsp
5.Coriander Leaves : 2 tbsp chopped
6.Hing : a pinch
7.Cumin Powder : 1/2tsp
8.Turmeric Powder : 1/2 tsp
9.Ghee/Oil : 1tbsp

Ghee/Oil for brushing

Clean and grate the cauliflower.In a pan.add oil and cumin seeds,when sizzles lower the heat and add hing,ginger,green chilli,turmeric powder and stir for few seconds.Add in the cauliflower and turn on to medium heat.Mix everything for 3 to 4 mins.Add the coriander leaves,cumin powder,salt.Turn off and let it cool.

To make Paratha:
Knead the dough again for 2 mins and divide into 8 small lemon size balls. Roll each ball in to 1" inch round and put the stuffing and close the edges.Do this with rest of the balls.Take each ball and slowly flatten them in to medium thick flat bread.Use flour for rolling.Heat a tava in medium flame and cook the paratha till brown spots appear on both sides.Brush with ghee and enjoy!!

Notes :
I didnt add green chilli,so added red chilli powder.
Goes well with pickle and raita.

Sending to Bookmarked Recipes -Tuesday hosted by Priya and Aipi.

Mango Payasam(Kukku Rasayana) - My 100th Post!!

2011-06-02T17:02:00.000-04:00

This is my 100th post and i would like to thank all of my blogging friends.Blogging has given me lot of opportunities in cooking and connecting with new friends.Blogging has kept me occupied and also gives me immense pleasure when i try new thing from other blog..Thank you Friends and keep them coming.I like to Thank Hubby and Lil one for their support and encouragement to keep me going.This post to you all!!

This recipe comes from my native.Its special and delicious one.I hail from Udipi(Karnataka) where Krishna Mutt is famous for.Udipi is also famous for their cuisine where delicious food is for.We use coconut and jaggery extensively in our cooking.Mango being in the season, this Rasayana is made in every household if there is a special occasion.I can see Kukku Rasayana is every occasion during this season.

This is easy to make.All you need is 4 ingredients. If you have fresh coconut milk its easy to make and one delicious dessert.I made fresh coconut milk to make this and only the time it need to whip up..This need to consumed the day it is made b'coz of cocnut milk and taste great when chilled.

Ingredients :

1.Mango : 2 large(cut into very small size)

2.Fresh Coconut Milk : 2 cups

3.Jaggery : 3/4 cup

4.Cardamom Powder : 1tsp

Making Coconut Milk :

Take a coconut and break into half.Scraping with a hand scraper takes time.What i do is cut into small pieces.

Slowly and carefully cut the brown part from the pieces.Wash the pieces and blend in the mixie with 1 cup water.Keep adding water to get a smooth paste.Strain in the muslin cloth to get fresh milk.Again take the coconut with 1/2 cup of water and blend.Strain and remove seperately.

Making Rasayana :

Cut the mangoes into very small bite size pieces and mix with 1st part of milk.Its up to you if you need really thick.If its too thick add the 2nd part of squeezed milk and thin it down.Add Jaggery and Cardamom to this and mix well. Refrigerate for an hour.Serve chilled.

Traditionally this is made by squeezing the mangoes with the hand and taking the pulp out with the seed.Even the seed is added.Then the coconut milk,jaggery,cardamom powder is added and mixed.I made this as a dessert and served in single glass.

Note :

I never tried with frozen coconut, so i donno how it comes.

I normally buy coconut from local supermarket(Publix,Indian store) and ask them to break it.

You can break with the help of hammer.(Hubby does that for me)

South Indian Dal

2011-05-23T15:45:00.001-04:00

I make this dal very often which is easy and quick.It goes well with anything like some hot rice and spicy potato fry or chappati with dry subzi.Its easy to make and goes also well with coconut rice.When i am not in the mood for cooking or i need to do something quick this is the one i make.If you have boiled toor dhal in hand its easy to make.

Ingredients :
1.Toor Dhal : 1/2 cup
2.Tomato : 1(medium)
3.Ginger : 1'inch chopped
4.Green chilli : 2 slit longwise
5.Red Chilli Powder : 1tsp
6.Coriander Powder : 1tsp
7.Salt : to taste
8.Coriander Leaves : 1tbsp

For Tempering :
1.Ghee/Oil : 1tbsp
2.Mustard Seeds : 1tsp
3.Cumin Seeds : 2tsp
4.Curry Leaves : 4 to 5
5.Hing : a pinch

Pressure cook the Toor Dhal till its soft and keep aside.
In a Kadai,heat oil and do the tempering one by one.
When the curry leaves starts to sizzle,add ginger and green chilli then give a quick stir.
Add finely chopped tomato and little salt.
When tomato is soft and oil start to leave,add red chilli powder and coriander powder.
Fry for 2 mins and add cooked dal and salt to taste.
Add some water if its too thick and bring to boil.
Boil for 2 mins and trun of the heat and garnish with corinader leaves.

Serve with hot rice or chappati.
Enjoy!!

Mango Delight Smoothie

2011-05-16T17:13:00.000-04:00

In my side of the world Sun has already started to burning up.We are getting different kind of smoothies and juice to get going.This is the time of year where we can most flavorful fruit among fruits.I love the flavor,smell and everything.We just love it.

I made this mixed fruit with mango and gave a delicious taste.I also added dates instead of sugar and almond for extra kick.
Its easy and quick and enjoy!!

Ingredients :
1.Mango : 1/2 cup(chopped)
2.Apple : 1 small(chopped)
3.Banana : 1/2
4.Almonds : 4 to 5
5.Dates : 4
6.Orange Juice : 1 cup
7.Ice cubes : 1 cup

Blend everything smoothly and enjoy!!

Dal Makhani For Maitri(Friendship Chain)

2011-05-03T16:56:00.000-04:00

Everyone who is in blogging would sure know about Maitri,a friendship chain, where a blogger sends a mystery ingredients to another blogger where she cooks and blogs about it.Priya and Reshmi started this friendship chain which was inspired from Arusuvai.If you need any information head over to Priya and Reshmi blog to find and join there so its fun,cook and blog which we all love.

So here is my post about my mystery ingredients.I was matched with Rajee who sent me a wonderful ramkin,card and mystery ingredient.I got them one fine evening and was so happy to see everything with her kind words.I guessed it right away its Black Urad dhal and i knew i had to make Dal Makhani.

Dal Makhani is a famous Punjabi dish which is a mixture of lentils cooked and high in protein.In Restaurants they add loads of cream and butter to give richness to this dish.

Ingredients :

1.Black Urad Dal : 3/4 cup

2.Rajma/Kidney Beans : 1/4 cup

3.Channa Dal : 2 tbsp

4.Ginger : 1' inch

5.Green Chilli : 1 slit lenthwise.

6.Bay Leaves : 2

7.Cardamom : 1

8.Cloves : 3

9.Tomato : 2 medium

10.Turmeric Powder : 1/2 tsp

11.Coriander Powder : 1tsp

12.Red Chilli Powder : 1tsp

13.Milk : 1/2 cup

14.Coriander Leaves : to Garnish

15.Dried Kasuri Methi : to Garnish

16.Butter : 1/2 tbsp

17.Oil : 1tbsp

18.Jeera/Cumin : 1tsp

1.Wash and Soak the lentils for 6 hours or overnight.

2.Next day,wash the lentils well and add 4 cups of water,ginger,green chilli and pressure cook the dal till mushy.

3.Puree the tomato and keep aside.

4.In a kadai,heat oil and butter,add Jeera,Cardamom,Cloves,Bay Leaves.

5.When it leaves nice aroma,add tomato and mix well.

6.Close the lid till the raw smell goes and oil oozes out.Add in the Powder.

7.Fry for 2 mins and add the mashed lentil,close the lid simmer it for 15 mins.

8.Fry in between to avoid sticking to bottom.

9.Add the milk and dried kasuri methi in lower flame.

10.Cook for 5 mins and switch hot.

Serve hot with Chappati and Enjoy!!

Mixed Vegetable Stir-Fry.

2011-04-12T16:06:00.000-04:00

First,Let me say Thanks to everyone who wished me.After my tooth ache i suffered fever which made me real lazy.Was sleeping in the afternoon and was lazy on posting any recipe.Now Im back to form and doing alright.

This is a simple yet a healthy one.I love this stir fry with loads of vegetables.Ever since i saw this recipe i have been trying with different spices and love it.This is perfect with chapati,a great lunch box treat and lovely side dish.I take time to cut all the veggie in small size but if you are short on time you can easily go for frozen veggies.

Recipe Source here.

Ingredients :
1.Potato : 1 small
2.Carrot : 1
3.Beetroot : 1/2
4.Beans : about 10
5.Cauliflower : 4 to 5 florets
6.Capsicum : 1/2
7.Peas : 1/4 cup
8.Corn : 1/4 cup
9.Paneer : 1/4 cup
10.Chilli Powder/Sambar Powder : 1tsp
11.Turmeric Powder : 1/4tsp
12.Chole Masala : 1/2tsp
13.Dried Kasuri Methi : 1tsp
14.Salt : as per taste.

For Tadka :
1.Oil : 2tsp
2.Mustard Seeds : 1tsp
3.Cumin Seeds : 1tsp
4.Curry leaves : 4 to 5

1.Cut all the veggies in to bite size small square.
2.In a kadai,add oil with mustard seeds.When crackle,add cumin and curry leaves.
3.Add all the veggies and fry.
4.Add turmeric,chilli powder,chole masala and salt.
5.Sprinkle some water till its done.
6.You can leaves when its crunchy or till its fully done.I like mine fully done.
7.Add the crushed kasuri methi and mix well.
8.Garnish with coriander leaves and enjoy!!

Notes.
In original recipes,it left crunchy but i made them fully done.
You can try different spice powder.I added pav bhaji masala and came out well.
Adjust the spice level and add chilli powder.
I kept mine less,since little one likes this alot(she dont like anything spicy :))

Serve this with chappati and a cup of yogurt and its perfect meal.

Enjoy!!

Sending to Bookmarked Recipe - Tuesday by Aipi and Priya

Potato Raita(Potato in Yogurt Sauce)

2011-03-28T17:40:00.000-04:00

Last 10 days I had a bad time by having a swollen teeth which led me in pain.Now im fine and back to blogging.
Missed all of ur blogs.Since i couldnt able to do much of a cooking i was left with simple rice and some curry.My mom used to make this potato raita as a side with rasam or sambar which i totally love.I used to empty this without having any fuss and the first recipe i made before i even started cooking.

This is simple,easy and tasty raita which can be done in 5 mins.There is no need of any cooking here.Its easy and yummy.

Ingredients :
Potatoes : 1 medium
Yogurt/Curd : 1 1/2 cups
Ginger : 1' inch grated
Green Chilli : 2 cut into small pieces
Coriander Leaves : for garnish
Salt : as taste.

For temper :
1.Coconut Oil : 1tbsp
2.Mustard Seeds : 1/2tsp
3.Cumin Seeds : 1tsp
4.Red Chilli : 1 or 2
4.Curry Leaves : 5 to 6
5.Hing : a pinch

Wash the potato and wrap a tissue paper and boil in microwave for 4 to 5 mins or till its done.
Take out and gently peel the skin and mash it with a back of spoon.
Mean while mix yogurt,ginger and green chilli.
Add the mashed potato.There should be small bits left. Add salt.
In a small pan,do the tempering by adding oil,seeds.When crackle add the red chilli,curry leaves and hing.
Pour over the raita and garnish with coriander leaves.

Notes :
Do the tempering in coconut oil since it gives a nice flavor.
Go easy on green chilli as per your taste.
Do this raita 1 hour before serving since it helps flavors to ooze out from ginger and green chilli.
My mom used to serve this with rasam/sambar,a stir fry.

Enjoy!!

Recipes From US Masala(Tried and Tasted)

2011-03-19T16:19:00.001-04:00

This month tried and tasted is hosted by Priya which features USMasala.I love her blog soo much.Be it a tempting pictures or her wonderful recipes it always amazes me.So this was chance for me to try some recipes from her blog and i did.Every recipes came out perfect and it tasted awesome.

Aloo aur Matar Ki Tehari(Potato and Peas Pulav)

Since i love one pot meal i decided to try this.It came out perfect and tasted good.The only addition i did is adding some leftover channa(chickpeas).Rest are the same.

Original Recipe here.

Methi and Corn Pulav.

Another rice dish i tried today from her blog is Methi and Corn Pulav.

Paneer Tikka.

To go along, i decided to try Paneer Tikka which came out soo good.My hubby liked it alot.

Whole Wheat Stuffed Buns.

I made her Whole Wheat Stuffed Buns for a week night dinner and came out soo good.Its wholesome and filling with all the vegetables.I added some grated beetroot to the filling and it was yummy.

Also rest of recipes which i already posted.

Tawa Pulav.

Achari Paneer.

Paneer Butter Masala.

Vegetable Chops.

Sending these to Tried and Tasted - USMasala hosted by Priya and Started by Lakshmi

Carrot Halwa

2011-03-11T16:27:00.001-05:00

First I want to thank you everyone who visits me and gives me a boost to blog more.This is the day i first started blogging a year back and got wonderful friends through this.Thank You Friends.
First started as time pass now became a passion.I Thank You everyone who visit me.

Now to the recipe.Since it was a year of blogging i decided to present a sweet which i like the most.My hubby taught to me to make this and i like it soo much.Shredded carrot is fried till the raw smell is gone and then simmered with sugar and ghee.This is easy to make and a wonderful aroma from carrot and ghee.Be careful since this is soo additive.

Ingredients :
Carrot : 3 cups(Shredded)
Sugar : 1/2 cup
Honey : 3tbsp
Saffron : 1/4tsp
Ghee : 1/4 cup
Cardamom Powder : 1tsp

In a heavy wok/kadai,add a tbsp of ghee and fry the carrots till the raw smell is gone.It takes about 4 to 5 mins.If you feel it sticking,spray a tbsp of water and fry well.Add in the sugar and fry well in medium flame.
Add ghee little by little till it all comes together.Add saffron and fry till leaves the sides of the kadai.
Add cardamom and mix well.Fry cashews and raisins in ghee seperately and mix with carrot halwa.
Enjoy warm.

Have a nice weekend.

Tawa Pulav

2011-03-08T19:30:00.000-05:00

Being a lover for one pot meal.i tried this from Aipi's blog and loved it.Its easy,simple with loads of veggies a great way to finishing up the cooking and enjoy ur day.This is a famous chat food in Mumbai(Bombay).All you need is some Pav Bhaji masala to make and its good to go.We loved it with simple cucumber raita and enjoyed to the core.

I tried her recipe to the end,though omitted onion and garlic and it tasted great.
Find the recipe here and also her beautiful presentation.
Enjoy!!

Linking to
Bookmarked Recipes - Tuesday hosted by Priya and Aipi.

Tried and Tasted - USMasala hosted by Priya and started by Lakshmi.

Achari Paneer

2011-03-01T17:32:00.000-05:00

Ever Since i saw this in Aipi blog it was in my mind.I was waiting for right time and tried yesterday.It came out perfect and went really well with chappati/roti.Its easy to put together and taste great.The only change i made is omitting onion and garlic and rest i followed the same.

Recipe Source : Achari Paneer by Aipi.
Ingredients :
Paneer : 2 cups(cubed)
Tomato : 1 medium
Ginger : 1 tbsp(grated)
Panchphoran : 1tbsp(mixture of mustard,Cumin,Fennel,Fenugreek,Nigella seeds)
Oil : 2tbsp(I used Olive Oil)
Salt : as needed
Hing : a pinch
Whole Red Chilli : 2

Masala Powder :
Turmeric Powder : 1/4tsp
Red Chilli Powder : 1/2tsp
Coriander Powder : 2tsp
Garam Masala : 1tsp
Amchur Powder : 1/2tsp
Mango Pickle : 1tsp
Lemon Juice : 1tbsp
Cilantro : for Garnish

In a kadai,heat oil and add panchphoran,hing and whole red chilli.Let it fry.
Add in tomato,salt,ginger and fry until soft.
Add the powder expect pickle and fry for a minute.
Add the Paneer and pickle and stir well.
Add lemon juice and give a stir.
Adjust salt and spices and garnish with coriander leaves.
Enjoy with Chappati/roti.

Note :
Dont skip the Panchphoran since it takes the dish to a new well.
If you find the masala dry add little water to get a semi-dry gravy.

Linking to :

Bookmarked Recipes :Tuesday hosted by Priya and Aipi.

Tried and Tasted - US Masala hosted by Priya.

Chocolate Nut Bars.

2011-02-25T16:08:00.001-05:00

This is a simple and quite treat for kids or for a party.Great for giveaway gifts.Easy to make and easy to put together.I got the idea,when we visited local iskcon temple.They serve these along with prasadam.They added peanut and sesame seeds to the chocolate and made into a bar.I didnt have sesame seeds in hand so added peanuts,cashews,raisin and dates.

Ingredients :
1.Chocolate chips : 1 1/2 cup(i used Hershey)
2.Mix of nuts : 1/2(I used peanuts,cashews,raisin,dates chopped finely)
3.Butter : 2tsp

Use a dry bowl to melt the chocolate.
Keep a small plate to ready to spread.
In a double boiler method,add the chocolate chips in a dry bowl and keep stirring.Slowly the chips will melt.Mix in the nuts and slowly pour this in a plate and spread it.
Allow to cool and cut and enjoy!!

Double boiler method : In a sauce pan,add 2 cups of water and bring to boil then simmer it.Place a compelety dry kadai over the saucepan and add the chocolate chips.

Have a great weekend.

Lemon Rice

2011-02-22T15:57:00.000-05:00

This is one of the classic from south india.Be it a lunch box or a festival this will be on the list.Its easy to put together and taste great with some roasted potatoes.Born and bought up in chennai and lived there,my mom makes this as my lunch box treat and i love this.I make this every once in a while to treat my family.

Ingredients :

Rice : 2 cup(cooked)

Capsicum : 1/4 cup chopped

Green Chilli : 2 slit long wise

Ginger : 1tbsp chopped

Turmeric Powder : 1/2tsp

Lemon Juice : 2tbsp

Salt : to taste

To Temper :

Oil : 1 tbsp

Mustard : 1tsp

Jeera : 2tsp

Red Chilli : 1

Curry Leaves : 5 to 6

Hing : a pinch

In a kadai,add oil,mustard,jeera.When they crackle,add red chilli,curry leaves,hing.

Add the green chilli,ginger,turmeric powder and chopped capsicum.

Fry until the sides are brown and crisp.Add salt and lemon juice and mix well.

Add the cooked rice and mix well.Adjust the salt and lemon juice.

Garnish with fresh coriander leaves.

Be creative on adding veggies.I sometimes add cooked chickpeas.

If you are like me add fresh fenugreek leaves. :)

Goes well with roasted potatoes and sambar.

Enjoy.

On the end note,Devi passed me this beautiful award.She has great blog with wonderful recipes.Thanks dear.

The rule says to pass on to 15 bloggers.Im passing this to all my blogger friends since everyone is unique and special.Please free to pick it up.

Wheat Diamond Cuts/Thukudi

2011-02-09T15:26:00.000-05:00

I am a snack lover...i can munch on deep fry thing anytime.I love anything spicy so is my lil one.Yesterday she started her preschool and she is soo happy.She didnt even miss me and enjoyed her half a day well.Today she happily went to school and played.To make her i thought of making something.She likes crunchy sncaks and chocolates.She is not into muffins or cake even if i made with chocolate.So i thought of making these and made this,after coming back from school she is munching on these happily and me too :))

Ingredients :
Whole Wheat Flour/Atta : 1 cup
All Purpose Flour/Maida : 1/2 cup
Ajwain : 1/2tsp
Jeera/Cumin : 1tsp
Chill Powder : 1/2tsp
Salt : as per taste
Hot oil : 2tbsp
Water : as needed
Oil for deep frying.

In a bowl,mix both flour ajwain,cumin,chilli powder and salt.Mix well.
Add the hot oil and mix as it becomes small crumbs.
Add water to make a tight dough.Close with a damp towel and let rest for 15mins.
Heat oil in a wok to fry.
Pinch a lemon size ball from dough and flatten it with chappati roller.
Prick with fork and cut with knife as diamonds.
In medium flame fry the cuts till brown and remove.
Drain in a tissue paper and finish with rest of the dough.
Cool and store in a air tight container.

Note:
Since i was making for my kid,i used minimal amount of chilli powder.U can increase.
Check the oil,by dropping a piece and when it comes to surface by 2 seconds its ready.

Start munching on!!

Eggless Strawberry and Yogurt Bread.

2011-02-01T16:05:00.002-05:00

I bought a bread pan recently and i was looking for a simple recipe. Found this in DK's Chefinyou.Loved the strawberry flavor in this and goes well as tea time snack.I simple loved the crunchy walnut in this.I did couple of changes by adding banana for eggs.Its easy to put together if you have strawberry in your hands.Do check her blog for stepwise pictures.
Recipe can be find here.

Ingredients :

Dry Ingredients :
1.All purpose flour : 1 3/4 cup
2.Baking Powder : 1/2tsp
3.Baking Soda : 1/2tsp
4.Cinnamon Powder :1/4tsp
5.Salt : 1/2 tsp

Wet Ingredients :
1.Butter : 1/4 cup (Room Temperature)
2.Oil : 1/4 cup
3.Banana : 1(mashed)
4.Egg Replacer : 1 1/2 tsp + 2tbsp water
5.Yogurt : 1/2 cup
6.Demerara Sugar/Plain Sugar : 3/4 cup
7.Vanilla Extract : 1tsp(I didnt have on hand so i dint use)

Fresh Chopped Strawberry : 1 cup(about 10 to 12)
Chopped Walnut : 1 cup

1.Sift the dry ingredients in a bowl and mix well.
2.In a small blender/mixie,run the egg replacer powder with water and blend well.
3.In a bowl,add butter and sugar beat well.
4.Add the banana,yogurt,egg replacer and mix well.
5.Add the vanilla extract and mix well.
6.Combine the wet and dry ingredients.Gently mix well.
7.Add the strawberries and fold together.
8.Add the 1/2 cup of chopped walnut to the mixture and mix well.
9.Pour in to a greased loaf pan and smooth the top.I used 9" by 5" loaf pan.
10.Spread the extra walnuts on top.
11.Preheat the oven 350F and bake for 50 mins.Mine was done in 50 min.So check with your oven.
12.Cool on a wire rack and slice it and enjoy.

Notes.
I didnt want to use more banana since i want the stawberry flavor and taste.
Slice the bread after it cools down completely.
If you dont have Egg replacer simple use another banana.
I made this on a night and slice them the next morning.It was soo good as all the stawberry juices was absorbed by the bread.
It stays good and soft for me 3 days in room temperature.

Sending to Bookmarked Recipes - Tuesday event by Aipi and Priya.

Also Sending to 'Veggie/Fruit a Month - Strawberry' hosted by Pari and started by Priya

Sending to Best "Western" Dessert hosted by Priya.

Sending to Baking For Beginners - Part Two hosted by Vandana.

Methi/Fenugreek Dhal

2011-01-31T16:26:00.002-05:00

A simple,comforting yet a tasty dhal.I love fresh fenugreek leaves which you get in winter.This is a easy to make when you have already cooked toor dhal.Also a great way to sneak up some greens.

Ingredients :
1.Toor Dhal : 1/2 cup
2.Turmeric : 1/2tsp
3.Hing : a pinch
4.Oil : 1/2tsp
5.Fenugreek Leaves : 1 cup
6.Tomato : 1 medium
7.Cinnamon : 1' inch
8.Cloves : 2
9.Cardamom : 1
10.Bay leaves : 1
11.Oil/Ghee : 1tbsp
12.Jeera : 1tsp
13.Red Chilli Powder : 1tsp
14.Coriander Powder : 1tsp
15.Amchur Powder : 1tsp
16.Salt : to taste

1.Cook the toor dhal with 1 1/2 cup of water,turmeric,hing and oil in pressure cooker.
2.In a kadai,heat oil and put Jeera.When it sizzle,throw in whole garam masala and fry 30 secs.
3.Add in the fenugreek leaves and fry.Then add the tomatoes and fry until soft.
4.Add the chilly,coriander,amchur powder and mix well.
5.Add cooked dhal with salt and mix well.If its too thick add 1/4 cup of water to dilute.

Serve with Peas Pulav and enjoy!!

Coconut Rice with Fenugreek Leaves.

2011-01-24T15:51:00.001-05:00

Coconut Rice is staple in south indian home.Be it a lunch box or a special occasion,coconut rice comes in handy and easy to put together.Last week i was prepping for making coconut rice and i saw a bunch of fenugreek leaves sitting in my fridge.So decided to pair these two made a tasty rice.It came out really good my hubby who was not so fond of greens didnt have a clue and ate all up. Try this and you will be hooked.I have tried with mango rice and it came really good.

Ingredients :
1.Rice : 2 cup(cooked)
2.Coconut : 1 cup Grated(Fresh or Frozen)
3.fenugreek Leaves : 1/2 bunch(Pluck leaves wash and cut)
4.Jeera : 2tsp
5.mustard Seeds :1tsp
6.Ginger : 1tsp grated
7.Green chilli : 1 slit lenghtwise
8. Pepper Powder : 1/2tsp
9.Red Chilli : 1
10.Ghee/Oil : 1tbsp
11.Coriander Leaves : a few(for garnish)
12.Curry Leaves : a few
13.Salt : as taste

In a kadai,heat oil/ghee,add the mustard seeds,Jeera Seeds.
When it crackle,lower the heat and add the red chilli,ginger,green chill,curry leaves and asafoetida.Fry for 30 secs.
Add the fenugreek leaves and fry till it wilts.
Add the grated coconut and fry till it gives a nice aroma and add the pepper powder.
Add the rice, salt and mix well.
Adjust the salt and pepper and enjoy!!

Keep the ingredients ready when you start heating the kadai.
Best paired with roasted potatoes and chips.
I served with potatoes and dal.

Enjoy!!

Adai and Avial

2011-01-15T15:59:00.001-05:00

Happy Pongal/Sankranthi to my Fellow Blogger and Friends.

Adai and Avial is a famous south indian breakfast.It is served with avial which is a coconut based curry.It is a power packet breakfast with lots of protein.Adai is a combination of rice and dal ground together with added spices and do like a dosa.This doesnt need any fermentation hence can be made quickle.Serve up with avail which is,coconut based curry with lots of veggie and it a perfect meal.I like to add in our dinner once a week.
Adai is also can served with butter and jaggery which is a lovely combo.

Ingredients:
1.Raw Rice : 1/2 cup
2.Mix of Dal : 1 Cup(Toor Dal.Moong Dal,Channa Dal,Urad Dal)
3.Red Chilli : 2
4.Curry Leaves : 5 to 10
5.Jeera : 1tsp
6.Ginger : 1tsp Grated
7.Coconut : 1tbsp(optional)
8.Salt : as per taste

1.Wash the rice and dal,till the water runs clean seperately.
2.Soak in water upto 5 to 6 hours.
3.An hour before grinding add the red chilli and soak again.
4.Grind the dal,then rice with ginger.The batter would be little thick than dosa batter
5.Add the curry leaves,jeera,coconut and salt.Mix well
6.Heat a Dosa tava and pour a ladle of batter and spread.
7.it wont spread as much but it will spread.
8.Pour a little oil on the sides and flip it.
9.cook on the other side and enjoy.

Serve with Avial .

Note : U can use brown rice instead of white rice.I have tried that it works just fine.

Avial.

1.Veggies : 1 cup(Carrot,potato,peas,beans)
2.Turmeric : 1/2tsp
3.Salt as need
4.Thick Curd : 1/2 cup
5.Coriander Leaves : a few(Garnish)

Grind to paste :
1.Coconut : 1/4 cup
2.Jeera/Cumin : 1tsp
3.Green Chilli : 2

For Tampering :
Mustard Seeds : 1tsp
Cumin Seeds : 1tsp
Curry Leaves : 5
Coconut Oil : 2tsp

1.Cook the veggies with little salt,turmeric and water.
2.Grind the coconut,jeera and green chilli.
3.Add the ground paste and mix well.
4.Mix the curd well and add to the mixture.
5.Simmer the mixture till the heat through.
6.Add the salt and mix well.
6.Heat the oil and do the tampering and mix with Avial.

If you find the avial watery,mix 1tbsp of corn flour with water and add and boil.

I served this with tomato chutney which blogged here.

Navaratna Kurma

2011-01-04T17:25:00.001-05:00

I made this kurma couple of time and its a hit.Whenever i make stuffed paratha i sometimes make this instead of panneer based curries.This is quite easy with lots of vegetables and taste great with rice or roti.I found this recipe from Mahima's blog which i changed to suit my palatte.

I didnt add any fruits and made on to spicy side.I added few raisins when garnishing.

Ingredients :
1.Vegetables : 1 cups(Carrot,Beans,Peas,Corn,Capsicum)
2.Tomato : 1(finely Chopped)
3.Green Chilli : 1
4.Cumin : 1/2tsp
5.Cinnamon : 1'inch
6.Cloves : 2
7.Cardamom : 1
8.Bay Leaves : 1
9.Spice Powders : 1/2tsp(Red Chilly,Coriander,Garam Masala,Turmeric)
10.Milk : 1/2 cup
11.Yogurt : 2tbsp
12.Honey : 1tbsp
13.Kasuri Methi & Coriander Leaves : For Garnish
14.Raisins : a handful for garnish.
15.Salt : to taste
16.Oil : 1tbsp

Almonds : 10(soak in hot water and peel the skin)
Grind them with smooth paste.

In a pan,heat oil add jeera,cloves,cinnamon,cardamon bay leaves.Fry for 30 sec.
Add the tomatoes,green chilli and vegetables.Stir for a min.
Add the spice powder and saute for a min.
Add 1/4 cup of water and closed the pan and simmer for 5mins.
Lower the heat and add the ground paste and milk.
Add the yogurt and honey and cook for 5 mins.
Garnish with raisins,kasuri methi and Coriander leaves.
Enjoy with roti,paratha or rice.

Sending to 'Bookmarked Recipes - Tuesday' hosted by Priya and Aipi.

Celebrating New Year with Rasmalai!!

2011-01-01T22:18:00.001-05:00

Happy New Year to all my Fellow Bloggers and Friends.

We celebrated the New Year by making Rasmalai.Me and My husband made this Rasmalai by following Manjula's Kitchen Recipe.It came out really good.The only change i made is adding powdered nuts and saffron to malai.

Wishing you all a Very Happy New Year 2011.

Have Fun and Enjoy!!

Coriander Flavored Vegetable Pulav

2010-12-29T19:18:00.001-05:00

Hi Friends,How is ur holidays going on??Mine is going great with hubby in home,we are having a beautiful time.This is one such dish i came up in these days.It has the wonderful flavor of coriander and also with vegetables it tasted soo good.Its easy if you have chopped up the veggies.

Ingredients :
1.Basmati Rice : 1cup(wash and soak in water for 20 min)
2.Vegetables :1 Cup(Carrot,Peas,Potato,Beans)
3.Coriander Leaves : 1 Bunch(Trim the edge,wash and cut)
4.Green Bhilli : 2
5.Ginger : 1inch piece
6. Cardamom : 2
7.Cinnamon : 1'inch
8.Cloves : 3
9.Bay Leaves : 2
10.Red Chilli Powder : 1tsp
11.Coriander Powder : 1tsp
12.Salt : as per taste
13.Oil : 1tbsp

1.Grind the coriander leaves,chilli and ginger in to paste.Add some water to run the blade.
2.In a kadai,add oil,mustard and cumin seeds.When it crackle add the cardamom,cinnamom,cloves and bay leaves.
3.Keep in low flame and fry till gives a nice aroma,add in the veggies and fry for 2 mins.
4.Add the ground paste with chilli and coriander powder.
5.Fry till the paste is mixed well.
6.Add in the drained basmati rice,salt and fry.
7.Add two cups of water and transfer to rice cooker.
8.When done,fluff up and add a tbsp of ghee.
9.Serve hot with raita.

Sending to 'Only - Greens' event hosted by Saraswati and started by Pari.

Tomato Chutney

2010-12-21T15:03:00.001-05:00

This is a simple and easy chutney i would say.Its full of flavors from tomato and red chilli and goes well with dosa or idli.I was looking for a chutney to go with my adai dosa and remembered this from Dishesfrommykitchen.I went ahead and made this flavorful chutney which is easy to put together.

Ingredients:
1.Tomato : 2
2.Red Chilli : 2
3.Green Chilli : 1
4.Curry Leaves : 4 or 5
5.Coriander Leaves : a handful
6.Mustard seeds : 1/4tbsp
7.Ginger : a inch piece
8.Roasted bengal gram : 1tbsp
9.Salt : as taste
10.Oil : 2tsp

Grind everything into a smooth paste.
In a pan,add oil with mustard seeds.
Pour this ground mixture to the pan with little water.
When it thickens,switch off and enjoy!!

Enjoy with idli,dosa or adai like i did.
Hop over to her blog for beautiful photos and lovely presentation.

Linking to Bookmarked Recipe - Tuesday hosted by Aipi and Priya.

Apple Banana Blueberry Smoothie

2010-12-20T15:59:00.002-05:00

Love making smoothie and drinking them.This is our daily routine of having a smoothie in the evening.Since banana and apple comes all year around i use them as a base and add fruits which available in particular season.Its so versatile you can add any type of fruits with this.

Ingredients :

1.Apple : 1(chopped into pieces)

2.Banana : 1

3.Blueberry : a handful

4.Milk : 1/2 cup(I used 2%)

Blend everything in a blender to smooth and Juicy.Pour and enjoy!!

Sending to Veggie/Fruit - Banana event hosted by Aipi and started by Priya.

Also sending to Food Palette Series - White event hosted by Torveiw

Aloo Tomato Curry

2010-12-15T16:17:00.000-05:00

This is a simple curry which goes well with anything like rice,roti or poori.Its so versatile and easy you can add any vegetables to this.We had this with carrot rice.

Ingredients:
1.Tomato : 1 medium chopped
2.Potato : 2 medium(boiled and cubed)
3.Ginger : 1"inch piece
4.Chilli Powder : 1tsp
5.Rasam Powder : 1tsp
6.Pav Bhaji Masala : 1tsp
7.Cumin Seeds : 1tsp
8.Mustard Seeds : 1tsp
9.Salt : to taste.
10.Green Chilli : 1
11.Curry Leaves : a few

In a kadai,add 2tsp of oil and add cumin with mustard seeds.
When it splutter,add curry leaves,ginger,green chilli.
Add in the tomato and fry till it becomes soft.
Add all the spices and fry for a min.
Add the cubed potato with a cup of water.
Boil the mixture till eveything mix.
Add salt and adjust the spices.

Garnish with chopped coriander leaves and enjoy!!

Vegetable Chop

2010-12-07T16:52:00.001-05:00

Ever since i saw this Vegetable Chops in aipi blog,it was on my mind.Then one fine evening i tried and came out great.My hubby loved it so much he asked me to make it again.He loved the crispness on the outside and flavors on the inside.Loved making and eating.Thanks aipi.

Do check her blog for the recipe(b'coz i followed till the end) and also for beautiful picture.

Linking to Bookmarked Recipe - Tuesday by Priya and Aipi.

Enjoy and have fun.

Ash Gourd Mor Kuzhambu

2010-12-06T15:46:00.002-05:00

Hi friends,I was gone for a little over a week for a vacation in New York followed by hubby's training in Philly.Im back and i made this for our lunch with hot steamed rice.I love anything with yogurt and this is one of my favorite.

Ingredients :
Ash Gourd : 1 cup chopped
Coconut : 1/2 cup(fresh or frozen)
Yogurt/Curd : 1/2 cup
Green Chilli : 2
Tamarind : a inch piece
Fenugreek Seeds : 1tsp

For Tampering :
Coconut Oil : 2tsp
Mustard Seeds : 1tsp
Cumin/Jeera : 2tsp
Red Chilli : 1
Curry Leaves :5

1.Boil the ash gourd pieces with water till its soft.
2.Grind the coconut,green chilli and tamarind.Beat the yogurt with a whisk.
3.Add the grounded paste to ash gourd and boil it with low flame.
4.Add the fenugreek seeds,yogurt and mix well.
5.Boil the mixture till the heat through.Add salt and mix well.
6.In a seperate pan,in coconut oil,add the tampering one by one.When splutters pour in to mor kulambu and enjoy with hot rice.
Best if paired with roasted potatoes.

Sending this to Food Palette Series -White hosted by Torveiw.

Some photos i captured in my eyes and also in my camera.

Paneer Butter Masala

2010-11-23T15:37:00.001-05:00

When i saw in USMasala i knew i have to try this out.I did and came out perfect.We had this with pulav.
The original recipe is here.

Sending to Bookmarked Recipe - Tuesday hosted by Priya and Aipi.

Carrot Rice With Creamy Potato Curry

2010-11-16T16:16:00.001-05:00

My love for one pot meal or some quick meal never ends.Last weekends i was in o mood to cook regular rice.So i was searching for something different.Thats when i found this combo meal in vaishali's blog.Its soo simple and very different and came out perfect.This would be a great lunch box treat.

Carrot Rice :

Ingredients :
1. Basmati Rice : 1 cup(Soak rice for 15 min)
2. Water : 2 cups
3.Carrot : 1 cup(grated)
4.Cloves : 3
5.Cinnamon : 2 1' inch
6.Salt : as needed
7.Cabbage : 1/4 cup(chopped)
(Since i dont use onion,i used cabbage here.Ofcourse you can replace with onion.If onion use one)

In a pan,add tbsp of oil and Cumin seeds.
When it starts to splutter,add cloves cinnamon and fry for a minute.
Add cabbage and fry for 2 minute.
Add carrot and stir for a min.Add rice,water and salt.
Transfer to rice cooker and cook and fluff well.
Enjoy with Creamy Potato Curry.

Creamy Potato Curry.

1.Potato : 1(Boiled and cubed)
2.Tomato : 1 medium
3.Chilly Powder : 1tsp
4.Cumin Seeds : 1tsp
5.Sugar : 1tsp
6.Hing : a pinch
7.Salt : as per taste
8.Coconut Milk : 1 can

In a kadai,add a tsp of oil and add cumin.
When it crackle,add hing and tomatoes and fry till soft.
Add Potato,chilly powder and stir well.
Lower the heat to low and add sugar,coconut milk and salt.
Stir well but dont boil it and garnish it with Coriander leaves.
Enjoy with carrot rice.

See it soo easy and with few ingredients and done well in 1 hour.

Sending to Bookmarked Recipes - Tuesday hosted by Priya and Aipi.

Diwali Treats - Almond/Badam Halwa

2010-11-12T16:00:00.003-05:00

Following the last post i made this badam halwa for the diwali.I know about this after i got married and also my hubby's fav.This is my MIL recipe which i follow always.

Ingredients :
1.Badam : 1 cup
2.Milk : as required(around 2 cups)
3.Sugar : 3/4 cup
4.Ghee : 1/2 cup
5.Saffron : a pinch.
6.Cardamon Powder : 1tsp

1.Bring the water to boil and add the badam boil for 5 mins.
2.Remove from heat and cool down.
3.Peel the skin and grind by adding little by little milk.
4.The batter should be like a dosa batter.
5.Take heavy bottom pan,add a tbsp of ghee and the almond batter.
6.Keep in medium flame and stir often.
7.When the mixture starts to bubble add the sugar with saffron and keep stiring.
8.When the mixture becomes thick,start adding 2tbsp of ghee at a time.keep in medium low flame.
9.Once the mixture comes as a mass,also the ghee starts to ooze out stop adding ghee.
10.Add cardamon powder and stir for a min and remove from flame.
11.Cool down and enjoy this luscious sweet for any occasion.

Enjoy ur weekend.

Diwali Treats - Badusha & Yellappa

2010-11-11T16:15:00.000-05:00

Hope everyone had a wonderful Diwal.I do...I never thought i would try my hand on these treats.I did and came out perfect and tasted delicious.Sorry to post about my diwali soo late....was lazy after the festival.

Also im soo happy to tell you that Priya chose my vegetable briyani as a winner in complete my thali event.
Check about the event roundup here.
Also vegetable briyani here.

Badusha.
1.Maida : 1 cup
2.Ghee : 1/4 cup
3.Water : as needed
a pinch of cooking soda.
4.Sugar : 1 cup
5.Water : 1/4 cup
6.Cardamon Powder : 1tsp
7.Oil for deep frying.

In a bowl,mix maida,cooking soda and ghee.Rub through your hands till its crumbly.
Add little by little water and make a soft dough.Cover and keep aside for 1 hour.
Meanwhile bring sugar and water to boil to one thread consistency.Heat the oil in a deep frying pan.
Take the dough and pinch a lemon size ball and roll into a ball and flatten slightly.
Fry in the oil on both sides until brown and drain in a paper towel.
Immediately put in the sugar syrup.Leave for 5 mins.
Take down and keep in a plate.
Cool it and enjoy!!

Its a tradition in our family to make Yellappa before night of diwali.So this time i decided to try this and came out perfect.
Yellappa.
1.Raw Rice : 1/2 cup
2.Jaggery : 3/4 cup
3.Coconut : 3/4 cup (freshly grated)
4.Black sesame seeds : 1tsp
5.Oil for frying.

Soak the rice for 4 to 5 hours.
Cut the coconut into pieces and grind into smooth powder.
Grind the rice,jaggery and coconut.
Add little by little water to make smooth batter.Heat the oil.
The consistency should be little thick than dosa batter.
Check the oil by dropping a little batter.when it sizzle and it comes up its ready.
Add the sesame seeds and pour a laddle of batter.
It will sizzle and come right up.when the bottom is brown ,turn over and cook till brown.
Drain on paper towel and enjoy!!

Happy Diwali Friends.

2010-11-04T16:32:00.000-04:00

Black Eyed Peas and Potatoes Curry (T&T ChefINYou)

2010-10-28T21:42:00.000-04:00

I tried this Potato and Black Eyed Peas curry from DK's blog which came out really good.Really new and tasty one which is quite easy and pairs really well with roti.

Ingredients :
1.Potato : 1 Big
2.Black Eyed Peas : 1 cup(Soak for 6 hours)
3.Turmeric Powder : 1tsp
4.Garam Masala Powder : 1tsp
5.Bay leaves : 1
6.Cumin : 1tsp
7.Curry Leaves : a few
8.Tomato : 1 medium pureed
9.Ginger : 1" grated
10.Salt : as per taste

Grind to paste :
1.Mint : a handful
2.Coriander Leaves : a handful
3.Green chilli : 2
4.Coconut : 2tbsp(optional)

In a pan,add a tsp of oil and add cumin.When it crackles add bay leaves,ginger and curry leaves.
Add Potaotes,black eyed peas and fry for a mins.
Add tomato puree with 1 cup of water and bring to boil.
Close the lid and cook till peas is tender.
Add the ground paste and cook again for 5 mins.

Serve hot with chappati.
Enjoy!!

Sending to Tried & Tasted - Chef In You hosted by Priya started by Lakshmi.

Along with this sending,
Pav Bhaji
Gulab Jamun
Hara Bhara Paratha

Vegetable Briyani with Cucumber Mint Raita

2010-10-26T16:53:00.001-04:00

Have you been to Divine Taste.Her photos will amaze you.Her way of capturing the food and nature,its amazing.I find this briyani in her site which i tried and came out really good. The cucumber mint raita really pairs up with briyani.A perfect one pot i would say.Do check her site for wonderful recipes.Enjoy!!

Though the ingredients looks like a long list when you put together beforehand its easy.

Vegetable Briyani.

Ingredients :
1.Basmati Rice : 1 cup(Wash and soak in water for 30 mins)
2.Vegetables : 2 cup(Cauliflower,Potato,Carrot,Peas,Beans)
3.Mint : a handful
4.Yogurt : 2tbsp
5.Oil :2tbsp
6.Water : 2 cups

  Spices :
   1.Cinnamon : 1" inch
   2.Cloves : 4
   3.Bay Leaves : 2
   4.Green Cardamon : 2
   5.Black Cardamon : 1
   6.Star Anise : 1
   7.Red Chilli Powder : 1/4tsp
   8.Coriander Powder : 1/2tsp
   9.Turmeric Powder : 1/4 tsp
  10.Hing : a pinch
  11.Salt : as per taste

  Grind Together to Paste :
  1.Tomatoe : 1 medium
  2.Corinader leaves : 1/4 cup
  3.Green Chilli : 2
  4.Ginger : 1/4tsp

1.In a pan,heat oil/ghee,add in the whole spices and when they puff up add the powders(turmeric,chilli,hing)
2.Add the ground paste and fry till the oil seperates.
3.Add the vegetables and chopped mint leaves.
4.Add the yogurt and fry well.
5.Add the drained basmati rice with water and salt.
6.Switch this mixture to rice cooker and cook and fluff well.

Cucumber Mint Raita :

Ingredients :
Cucumber : 1
Mint : 1tbsp
Ginger : a pinch
Green Chilli : 1
Black Salt : 1/4tsp
Cumin Powder : 1/2tsp
Yogurt : 1cup
Salt : as needed

Grind mint,green chilli and ginger.Add little yogurt tp turn the blade.
Mix along with yogurt.
Stir in salt,black salt,cumin powder with chopped cucumber.

Enjoy with Flavorful and colorful Briyani.

Notes:
Can add Soya and paneer.

Sending to Bookmarked Recipes - Tuesday hosted by Priya and Aipi.

Also sending to Complete My Thali-Rice hosted by Priya and started by Jagruti.

Mint Thambli(Mint in Coconut Gravy)

2010-10-22T17:00:00.000-04:00

I have a addiction to yogurt.I can have anything with yogurt.I love it.Thambli is all time fav.My mom make different type and she dont worry about me eating.I can finish my rice with just thambli.Mint thambli is one of the type.Mint and pepper is paired with coconut and yogurt.With steaming hot rice its yummy and tasty.

Ingredients :
1.Mint : 1 cup(loosely packed)
2.Pepper : 1tsp
3.Coconut : 1/4 cup
4.Yogurt : 1 cup
5.Salt : as per taste

For Tempering :
1.Mustard Seeds : 1tsp
2.Cumin Seeds : 1tsp
3.Hing : a pinch
4.Red Chilli : 1
5.Curry Leaves : a few

How to Make :
1.In a pan add a tsp of oil, fry the mint and pepper till the mint leaves shrinks.
2.Cool down and grind with coconut.Add tbsp of yogurt to make it run and to a smooth paste.
3.Mix with remaining yogurt and add salt.
4.Temper with mustard,cumin,hing,chiili and curry leaves.

Enjoy with hot rice.

Perpare this 1 hour before lunch and the spicy pepper will sure tickles your tongue.

Have a great weekend.

Ghatti Paramana(Rice with Jaggery)

2010-10-20T16:27:00.000-04:00

Ghatti Paramana (Rice is cooked in milk and simmered in Jaggery with Ghee).Sorry to post this recipe late.I prepared this sweet for our Navarathri.My family in india makes this sweet and offer to god through out all the days.Its quick and easy and great for kids.

Ingredients :
Rice : 1/4 cup
Milk : 1 cup
Jaggery : 3/4 cup
Ghee : 3tbsp
Cashews : 2tbsp

How To Make :
Wash the rice well and add 1 cup of milk and pressure cook to 4 whistles.
Mean while in a bowl,add jaggery and little water and dilute.Strain the Jaggery.
Roast the cashews in a tsp of ghee.
When the pressure is down,take the rice and mash well.
In a heavy pan,add rice and jaggery and mix well in medium heat.Keep stirring.
When the mixture gets thick,add little by little ghee and it starts to leave the bottom.
Remove and garnish with roasted cashews.

Enjoy!!

Sending to CFK - Festive Foods hosted by Suma and started by Sharmi.

Also to Only - Festive Foods hosted by Preeti and started by Pari.

Pav Bhaji from Chef In You(T&T)

2010-10-19T16:17:00.002-04:00

This month tried and tasted is hosted by Priya and she chosen DK's Chef in you.I think most of us familiar with her blog.Her beautiful photos and also her way of explaining the recipe will make you want to try at that time.

I decided to try this Indian Pav and Bhaji from her blog and it came out really good.Its was soo good and yummy.We all loved it.

Indian Pav

All purpose flour : 3 cups

Active dry Yeast : 1 packet

Sugar : 2tbsp

Salt :3/4 tsp

Warm Water :1/4 cup

Milk :1-1/4 cup

Butter :3 tbsp

Mix sugar,water and yeast and keep aside for 10mins to froth.

Mix warm milk and butter.

When the yeast is active,add milk+butter mixture with salt.Mix well.

Add flour to this little by little and mix well.

Bring it to a single and soft dough.

In a floured surface,knead the dough for 10mins.

Place the dough in bowl and keep in warm place till it doubles up.

When it doubles,punch down the dough and roll into a square.

Cut into 10 pieces and roll them and place in a baking sheet.

Pop into oven and leave for 1 hour or it doubles again.

Preheat the oven to 350F and bake for 20 mins or until the tops browns.

Enjoy with butter and jam or Bhaji.

Bhaji

Potato : 1(Boiled)

Mixed Boiled Vegetables : 1 cup(Carrot,Cauliflower,Peas,Beans)

Capsicum : 1/2 cup

Tomato : 2 medium

Fennel Seeds :1tsp

Cumin Seeds : 1tsp

Green Chilli : 1

Turmeric Powder : 1/2tsp

Red chilli Powder :1/2tsp

Ginger : 1 inch (Grated)

Pav Bhaji Masala Powder : 1tbsp

Salt : as per taste

Coriander Leaves & Lemon : For Garnish

Butter : 1tbsp

Boil the Veggies in Microwave.Chop the tomatoes.

In a pan,add butter and add cumin seeds.

When crackle,add fennel seeds and tomotoes.Cook until soft.

Add capsicum,ginger,green chilli and cook.

Add all the spices,veggies and potato and mash well.

Cook for 5-10mins till the raw smells goes off and garnish with coriander leaves.

Serve with butter Pav and lemon.Enjoy.

Sending this to Bookmarked Recipe - Every Tuesday hosted by priya and aipi.

Sending to Tried and Tasted -Chef In You hosted by Priya started by Lakshmi

Tofu ChickPeas Curry

2010-10-15T19:13:00.000-04:00

Most of the the weekdays our dinner would be some type of stuffed paratha.Whenever i do paratha i try to make a curry/subzi that come quick and easy.This one comes into that kind.

Ingredients :
Tofu : 1/2 cup
Chickpeas : 1/2 cup(Soak them in water for 6 to 7 hours and pressure cooked)
Tomato : 2 medium
(Cut into half and microwave for 5 mins and cool it grind it into fine paste)
Cashews : 10
(soak in water for 30 mins and grind into smooth paste)
Chilli Powder : 2tsp
Coriander Powder : 1tsp
Garam Masala : 2tsp
Sugar/honey : 2tsp
Salt : as per taste
Kasurimethi : a pinch
Coriander Leaves : for Garnish

Since Tofu is blant, i like to marinate in spices and shallow fry.
Take the tofu and drain the water by closing them in paper towel and putting some weight.
Cut into small cubes and add chilli powder,chat masala and a tsp of oil
Mix well and leave for 15 mins.Fry in a pan with a tsp of oil.

In a kadai,heat a 2tsp of oil and add jeera.
When it crackles,add tomato puree and chilli powder with coriander powder.
Cover and cook till the oil leaves the sides.
Add the cashew paste,kasuri methi,sugar,salt.
Add tofu and chick peas bring to boil.
If the mixture is thick add little water.
Add the coriander leaves and enjoy with roti.

Have a great weekend.

Sweet Potato Vatta Kuzhambu

2010-10-12T17:15:00.001-04:00

The first time when i laid my eyes on this recipe from Mahima's blog i knew i had to give a try.My MIL makes a yummy and tasty vatta kuzhambu with dried vattal.I never came close to that.When i saw this in her blog with sweet potato i gave a shot and did came out really good.With a steaming hot rice and a tad of ghee you are good to go.It came out really good and tasty.

You can find the recipe here.
The only change i did was omitting onion.

Sending this to Bookmarked Recipe - Every Tuesday

Mushroom Fried Rice

2010-10-05T17:36:00.001-04:00

I love making one pot meal.Its easy and also quick so that i can run behind my 2 year old.I love mushroom and this is something quick and easy when you have no time to make.

Ingredients :
Basmati Rice : 1 cups(Wash and Soak the rice for 20 mins)
Mushroom : 1 1/2 cup(Chopped)
Cabbage : 1/2 cup
Peas : 1/2 cup
Mushroom Soy Sauce : 1tbsp or Soy Sauce : 1tbsp
Green Chilli Sauce :1 tbsp
Tomato Sauce : 1tbsp
Salt : as per taste
Pepper : as per your spice level.

How to Make :
1.In a pan,add a tsp of oil and add the drained rice and fry a little.
2.When you get a nice aroma, tranfer the rice to rice cooker with 2 cups of water and cook.
3.When its cool,transfer this to a plate to cool.
4.In a same pan,add 2tbsp of olive oil and add cabbage and fry well.
5.Add the mushroom and peas and fry.
6.Mushroom tends to ooze water so fry till all the water is absorbed.
7.Add all the sauce and give a fry for a minute.
8.Add salt and pepper and add the rice.
9.Mix rice well and enjoy with tomato ketchup.

Notes :
1.Frying the Basmati rice is totally optional.I like to do so the grains are seperated.Leftover rice works great too.
2.I dont use onions,that the reason i used cabbage.You can replace cabbage with onion.

Beetroot in Coconut Gravy

2010-09-28T16:48:00.000-04:00

I have been little gone for the past two weeks.Will blog often and this is what i cooked in the meantime.
I love beetroot for the color and also for the taste.And when it combines with coconut and cumin it gives a unique taste.Serve along with hot rice or chappati.Easy to prepare too.

Ingredients :
Beetroot : 1cup(Peel the skin and grate)
Extract from tamarind juice : 3tbsp

Grind to Paste :
Coconut : 1/2 cup
Jeera :2 tsp
Red Chilli : 2
Salt : as per taste

For Tampering :
Mustard Seeds : 1tsp
Cumin Seeds : 2tsp
Curry Leaves : 5
Hing :a pinch

How to Make:
1.In a kadai, add the grated beetroot along with tamarind juice.
2.Add a little water and close the lid till the beetroot gets cooks.
3.Meanwhile grind the coconut,jeera and red chilli by adding little water.
4.When the beetroot gets cooked,add the grounded paste and salt.
5.If you want the curry thin, add little water and bring to boil.
6.Switch off and give the tampering.

If you want to make spicy add another chilli to the coconut paste.

Enjoy with hot rice or chappati.

Paneer & Nuts Pulav(Bengali Royal Rice)

2010-09-13T17:30:00.001-04:00

Kurma Dasa is a Australian TV host and a Vegetarian Chef.When i saw his Bengali Royal Rice,i loved it and wanted to try it in home.I did give a try and it came out really well.I tweaked a little bit and it was awesome.

Serve with vegetable curry.

Ingredients:

Basmati Rice : 1cup(Wash and soak in water for 20mins)

Saffron :1/2 tsp(soak the saffron in warm milk)

Nutmeg Powder :1tsp

Salt : 1tsp

In a pan,add a tsp of ghee and add the drained rice and fry till aroma gets well.Add 2cups of water,saffron,nutmeg and salt.Cook till the rice is done.Transfer to a plate.

To Make Pulav :

Spices u need :

1.Jeera/Cumin Seeds : 1tsp

2.Snauf : 1tsp

3.Cinnamon : 1" inch stck

4.Cardoman : 3pods

5.Cloves : 3

6.Black Pepper Powder : 1/4 tsp

7.Red Chilli Powder :1/4tsp

8.Hing : 1/8 tsp or a pinch

9.Brown Sugar :3tbsp

1.Almonds : 3tbsp(chopped)

2.Cashews/Walnuts :3tbsp (chopped)

3.Raisins : 3tbsp(chopped)

4.Paneer : 1 cup

5.Peas : 1/2 cup(fresh or frozen)

Saute the paneer in tbsp of ghee/butter till all the sides are brown.Transfer them in a bowl of water.

In a same pan saute the nuts one by one till brown.I ran out of cashews so i used walnuts.

Add a 1tbsp of ghee and add spices 1 to 5 with hing.Fry for few seconds,add peas and paneer.

Add the pepper and chilli powder with brown sugar.Add rice and adjust the salt.

Serve with Raita or some curry.

Baked Apple Chips from My Diverse Kitchen (T&T)

2010-09-03T16:27:00.000-04:00

This month T&T was hosted by Srivalli and the chosen blog is My Diverse Kitchen and when i go through her recipes, i found this Baked Apple Chips which got me hooked.This is simple,no work (well a little) and sweet tasty chips.All you have to do is simple cut them sprinkle some sugar and pop into your oven,bake and wait.

Ingredients :
Apple : 2(wash and pat dry)
Sugar : 3tbsp
Cinnamon powder : 1/2tsp

Her Recipe calls for preheating the oven for 100F and baking for 2 hours.
My minimum oven setting is 170,so i preheated to 170F and for 1.45 hours.

Cut the apple into thin circle shape like a chips
In a baking tray,sprinkle some sugar and line the apple.
Again sprinkle some sugar and pop into oven till it becomes crisp.

Enjoy with your cup of tea,this baked chips.

Have a Great Weekend.

This goes to T&T -My Diverse Kitchen hosted by Srivalli

Sprouted Kala Channa Sundal

2010-08-27T14:55:00.001-04:00

I am on the spree in sprouting all type of legumes.When i sprouted kala channa i decided to make this simple and tasty sundal.Its a perfect snack with no guilt .

Ingredients:
1.Sprouted Kala Channa : 1 cup
2.Green Chilli : 2 slit lenghtwise
3.Cumin Seeds : 2tsp
4.Mustard Seeds : 1tsp
5.Curry Leaves : 5
6.Coriander Leaves : for Garnish
7.Coconut : 1tsp
8.Salt : as needed

Pressure cook the sprouted channa up to 3 whistle.Remove and drain the water.
In a pan,add 1tsp of oil and add mustard seeds.
When it starts to crackle,add cumin seeds curry leaves and Green chilli.
Fry for few seconds and add cooked kala channa.
Add salt and 1tsp of coconut oil fry for 5mins till everything mixed up.
Garnish with Coriander Leaves and coconut.

Adding Coconut oil is optional.It enhances the flavor.
Enjoy and have a great weekend.

This goes to MLLA # 26 hosted by Briciole and started by Susan.

Aloo Paneer Paratha

2010-08-25T15:25:00.001-04:00

I am always lookout for healthy and easy recipes.That too i need to sneak the vegetables.I find Pulav and parathas comes to rescue.I love to try different types in both.

Aloo Paneer is one of the type which is easy and at the same time healthy too.Simple side dish would do the charming.Raita and Pickle is a good choice.I added avocado to the chappati dough and it was yummy and healthy.Adding chat masala gives a nice(chat) flavor to the paratha and goes well with yogurt.

For the Chappati Dough:
Atta/Wheat Flour : 2.5 cups
Avocado : 1
Salt : a little
Water : needed to make a dough

For the Filling:
Potato : 1 large(Boiled and Smashed)
Paneer : 1 cup(crumbled)
Chilli Powder : 2tsp
Chat Masala : 2tsp
Salt : as needed
Cumin Seeds : 2tsp

How to Make:
Peel the skin from avocado and smash them with back of the spoon.
Add the flour and salt and mix everything.
It will show a crumble like mixture.
Add little by little water to make a soft dough.
Leave it for 15mins.

Mix everything in a bowl for the filling.Make a small ball and keep aside.
Take the chappati dough and pinch a ball and roll into a small circle.
Keep the filling inside and close the dough.Do the rest with the dough.
Take a dough and press gently and roll into shape of chappati.
Heat a Griddle and cook both sides until brown.

Brush some Ghee and Enjoy!!!

Variations: Adding avocado is optional.Feel free to make variation to the paratha.

Sending this to
Dish Name Start With 'A' event by Akila

Kids Menu Event by Neha

Lets Relishhh... by Jay of tasty appetite.

Purple Milkshake(Blueberry and Fig)

2010-08-20T16:49:00.001-04:00

When I posted Pulav yesterday i got lovely comments.Thank You my friends...One of my fellow blogger asked how to sprout the channa and i updated the post here.

This is power house.i would say...or purple milkshake for the kids.My lil one loved it.When my hubby bought a box of fig this time,i thought of trying this milkshakes.It came out really good.Its easy ,quick and healthy.Perfect for morning or in the evening when the kids come home from school.

Ingredients:
Blueberry : 1 cup(fresh or frozen)
Fig : 3
Milk :1 cup
Honey or sugar : 1tbsp(optional)

In a blender, blend everything together.If the mixture is thick add a 1/4 cup of water to make it smooth.
Pour it in glass and enjoy.

Sending this to

Only-Kids Delight event hosted by Pari

Sprouted Chick Peas and Carrot Pulav

2010-08-19T16:38:00.002-04:00

Another pulav from my kitchen.I love to make pulav and parathas...b'coz i can stuff vegetables in that so that my family eat and they love it.Its easy for me to make as this doesn't need any side dish of choice.A simple raita is enough.

This time i tried with sprouted channa which i soaked and sprouted a day back.So here is what i made.

Ingredients:
Basmati Rice : 1 cup(soaked in water for 15mins and drained)
Sprouted Chick Peas : 1 cup(sprouted and cooked in presure cooker upto 2 whistle)
Carrot : 1/2 cup(chop into round thin circle)
Ginger : 1" inch
Chilli Powder : 1tsp
Coriander Powder :1tsp
Salt : as per taste

Spices:
Snauf/Fennel Seeds : 2tsp
Clove : 4
Bay Leaves : 2
Pepper : 5
Cardamom : 2
Cinnamon : a small piece
Cumin Seeds : 2tsp

Coriander Leaves for Garnish

How to Sprout Chick Peas.
Soak the Chick Peas in water for Overnight.Next day morning drain the water and wrap the peas in kitchen towel or muslin cloth and leave it. The next morning it will start to sprout.Pressure Cook the sprouts to use in your recipes.

1.In a kadai.,add 2tsp of oil and add cumin seeds.
2.When it crackles,add all the spices with ginger and fry for 30secs.
3.Add the carrot and sprouted cooked channa.
4.Add chilli,salt and coriander powder.
5.Add rice and fry till the rice sticks in the bottom.
6.Add 2 cups of water and transfer to rice cooker.
7.Cook and Garnish with Coriander Leaves.

Serve Hot with Raita.Enjoy!!

Variations.
Add Green Chilli for extra spiciness.I didnt b'coz i was giving to my lil one
Its so versatile,so you can add any type of veggies.

Sending this to
Cooking with Seeds -Fennel Seeds by Priya

Kids Menu Events by Homely-food.

Only - Kids delight Event by Pari

Hara Bhara Paratha inspired from ChefInYou.

2010-08-17T15:44:00.000-04:00

When she posted this recipe,i knew im going to try this.I love to try different kind of paratha and this one was a hit in my home.My hubby and lil one loved it.Its healthy and yummy and full.This doesnt need any side dish like she says and a pickle and yogurt is all that need.

Ingredients:
For Chappati Dough:
1.Wheat Flour/Atta -2.5 cups
2.Spinach - 2 cups
3.Yogurt - 2to3 tbsp
4.Salt - as per taste

For Filling:
Boiled Potato : 1(Boiled and mashed)
Paneer : 1 cup
Capcicum : 1/2 cup(finely chopped)
Chilli Powder : 2tsp
Cumin Seeds : 2tsp
Chaat Masala : 2tsp
Salt : as needed
Coriander Leaves : a handful

For Chappati :
1.Wash the spinach and grind into smooth paste by adding yogurt.
2.To atta,add salt and ground paste and make a smooth dough.

For Filling.
1.Mash the potato and grate the paneer,
2.Mix everthing and make a small ball.

Pinch a lemon size chappati dough and roll into small circle.
Place the filling and bring the sides altogether and close it.
Do the rest with the chappati dough by adding the filling.
Now take each filled dough and press with your palm.
Roll gently to make a medium thick chappati.Dont make thin as the filling might come out.
Heat a griddle, and place it and turn once the brown spots appear.
Apply ghee/oil and serve hot with pickle and yogurt.

Head over to her site to see lovely recipes and step by step pic of this recipe.

I made a quick tomato pickle and served this with yogurt.

Enjoy!!

This goes to couple of events.

BB6-Potluck Dishes - One Hot Stove.

Bookmarked Recipes - Every Tuesday Event by Priya

Letz Relishh - Paneer by Jay

Potato and Peas Curry

2010-08-11T16:00:00.003-04:00

I had this curry long time back in a friends house.Its a simple and tasty dish.This can be accompanied with Pulav,any rice item or chappati or roti.This is a quick and also as a second side dish.I changed a little bit and came out really good.

Ingredients :
1.Tomato : 1 large.
2.Potato : 1 medium(Cut into bite size cubes)
3.Peas : a handfull(fresh or frozen)\
4.Turmeric Powder :1/2 tsp
4.Chilli Powder : 2tsp
5.Garam Masala :1 tsp
6.Coconut :1/4 fresh or frozen
7.Green Chilli : 1

For Tampering :
1.Mustard Seeds : 1tsp
2.Cumin Seeds : 2tsp
3.Curry Leaves : 5 or 6
4.Hing : a pinch

If using frozen coconut,bring to room temperature and grind together with green chilli like a paste.
Cut the tomato and potato.

1.In a kadai,add a tsp of oil add the mustard seeds.
2.When it crackles,add cumin,curry leaves and hing.
3.Add the tomato and add the spices, fry till becomes soft.
4.Add the Potato and peas and a cup of water.
5.Close the lid.Check in between.If needed water add a little.
6.When the potatoes are done,add ground coconut mixture and bring to boil.
7.Add salt and Garnish with Cilantro.

I made this watery as we like it that way.
Enjoy with Chappati or Rice.

Sending this to Healing Foods - Tomato hosted by PJ and started by Siri.

Show me your Curry hosted by Divya.

Tomato Rice

2010-08-10T16:24:00.001-04:00

Whenever i am running out of time and i go for some rice item.This time i had to prepare something before my DH comes home for lunch.Instead of making same sambar and rice,i went to tomato rice which came out really good.

I made this with the help of rice cooker.I love this rice cooker.All you have to do is dump everything and it will finish of the work.In the meantime i can play with my lil one :).... I dont want it plain so added some potato and peas.

So here you go my tasty tomato rice....

Ingredients :
Basmati Rice : 1 cup
Tomato : 1 Big
Potato : 1 small
Peas : a handfull(fresh or frozen)
Bay Leaves : 1
Chilli Powder : 2tsp
MTR Rasam Powder : 2tsp
Turmeric Powder : 1/2tsp
Salt : as per taste

For Tampering :
Mustard seeds : 1tsp
Cumin seeds : 2tsp
Curry Leaves : 5 leaves

Coriander Leaves for Garnish.

1.Soak the Basmati rice for 20 mins.
2.Meanwhile chop the tomato,potatoes.
3.In a kadai,add a tsp of oil and add mustard seeds.
4.When it crackles,add cumin seeds and curry leaves.
5.Add Bay Leaves and fry a little.
6.Add tomato,potato,peas and spices.
7.Fry till the tomato half soft.
8.Drain the water and add the rice.
9.Fry till the rice sticks to the bottom.
10.Add 2 cups of water.
11.Transfer this to rice cooker.
12.When its done,garnish with Coriander Leaves.

This goes well with Okra fry and raita.Quick and Tasty.
This recipe is mild but you can make it spicy by adding more chilli powder.

This goes to Healing Foods-Tomato hosted by PJ and Started by Siri.

Tomato Mor Kuzhambu from T&T (Veg Inspiration)

2010-08-03T15:17:00.001-04:00

BELATED HAPPY FRIENDSHIP DAY.....

Last weekend for the breakfast i was of making Dosa, thinking for what to pair with.I remembered a recipe for Tomato Mor Kuzhambu in Veg Inspiration.So i just tried it and came out really well.My hubby liked it alot.With a hot and crispy Dosa this would be a lovely combination.Its easy and quick and really tasty too....Nice combination with hot rice also.

Ingredients:

1.Tomato -2 small

2.Turmeric Powder -1/2tsp

3.Sugar-1/8 tsp

4.Salt-to taste

5.Yogurt -1 cup(whisk yogurt with little water to make smooth paste)

Grind Together:

1.Green Chill-1

2.Red Chilli-1

3.Cumin Seeds-1/2 tsp

4.Raw Rice -3/4 tsp

5.Coconut- 4tbspFresh or frozen

For Tampering:

Coconut Oil-2tsp

Mustard Seeds-1tsp

fenugreek Seeds-2tsp

Curry leaves -5 or 6 Leaves.

Garnish

1.Coriander Leaves-for Garnish

How to Make:

1.Cut the Tomatoes into half and microwave with turmeric and sugar.Cool it

2.Grind cooled tomato and coconut with chillies,cumin seeds and rice.

3.In a pan,add the ground paste and bring to boil.

4.When its heated enough,add the yogurt and lower the heat.

5.Wait till it froths and switch off.

6.When the mixture is warm add salt.

7.In a small kadai,add oil and add mustard seeds.

8.When splutters,add fenugreek seeds and fry it darkens slightly.

9.Add the curry leaves and add to the mixture.

Enjoy with Hot Rice and Dosa.

Sending this to T&T -Veg Inspiration hosted by Tastespace.

Also Tuesday-Bookmarked Recipe hosted by Priya.

Pineapple Jam in Microwave

2010-07-30T16:01:00.001-04:00

Im a Jam lover.... when my SIL introduced to eating with dosa with jam i just felt love with eating everything with Jam.I love to have jam with Dosa,idli,chappati and poori.oh i forgot and my daily toast.i love soo much and after blogging i thought of trying jam in home.So my first experiment is Strawberry Jam and already i finished it.Well for my company, my lil one shares with me.

I bought a pineapple from costco and we are not in the mood of eating.Mostly i freeze it and use with our juice.But my hubby told me to make jam with pineapple.So i did with my microwave.oh my... i think this is great way to make jam.Its easy and messy free and you dont have to sit near the stove and keep on stirring.Do try and let me know.

Ingredients :
Pineapple Puree : 3 cups
Sugar : 1.5 cups(I used 1 cup sugar and 1/2 cup light brown sugar)
Lemon Juice : 2 tbsp

If you like few pieces of chunks in your jam you can cut into small cubes and mash it with potato masher or puree the small cubes in blender to make puree.I blended them to make puree.

1.In a big wide bowl,mix puree and sugar.
2.Add the lemon Juice.
3.Pop into M/W,set for 5 mins.
4.Take out and stir.
5.Pop again and set for 20 mins and stir in between as the mixture boils overflows.
6.Keep checking and stir every 3 mins until the jam thickens.
7.When you drop the jam from a spoon,it has to come altogether.
8.Cool and store in a jar and store in fridge.

Enjoy with some toasted bread or even with chappati.

Have a nice weekend.

Sending this to PJ's MEC-Favorites and originally started by Srivalli

Also to Srivalli's 365 days of Microwave Cooking

50th Post with a Sweet!!(Gulab Jamun)

2010-07-29T16:16:00.000-04:00

Yay!! I made to my 50th post....

First of all...i want to Thank You each and everyone who visits my blog ,go through my recipes and leaving wonderful comments. These comments are making me create more recipes. My heartest thanks to all of you.THANK YOU.

Starting a blog really did change something in me.I am a homemaker and making normal cooking in day to day to life.But after starting this blog,i started trying new recipes from other blog.Starting to make more healthy meals and i am happy with this and my family.

For this 50th post i am giving you a sweet recipe which is... Gulab Jamun.Yes most loved by all ,
Gulab Jamun... loved by elders to kids...I made this Gulab Jamun and also made a Black Forrest Cake for my lil one's Birthday last weekend.

I had planned to make a cake, my hubby asked me to make another indian sweet.Every time i make,i do with MTR Gulab Jamun mix,but this time i made fully homemade.Like i said,im trying new thing.For homemade Gulab Jamun recipe where did i go...ChefInYou.I love her blog and also those lovely picture.I found her recipe of making Khova and also Gulab Jamun, made this yummy Gulab Jamun.It came out really good and tasted yummy too....You can find step by step picture in Chefinyou(Gulab Jamun)

Make your own khova when you are baking or doing some cooking,as this takes around 2 to 2.30 hours.You cant leave this as you need to stir contionously to become thick and finally khoya.

To Make Khova.

Ingredients:
Milk : 1.5 litres(full fat)

In a Non-stick pan,bring milk to boil.when it boils simmer to low to medium and keep stirring.Once in a while keep stirring until it becomes thick and becomes khoya.Store in refridgerater.It stays good for 1 week.I made this before night and used the next day to make Jamuns.

To Make Gulab Jamun.

Ingredients :
For Gulab Jamun:
Khova : 1.5cup
Maida/AP flour :1cup
Cooking soda : a pinch
Oil for frying

For Sugar Syrup:
Sugar : 3 cups
Water : 1 cups
Saffron : 1tsp
Cardamon Powder : 1tsp

In a Large pan bring sugar and water to boil.Once starts to boil add saffron and cardamon powder.
Meanwhile mix maida,khova and cooking soda.add little by little water to make smooth and soft dough.
Spread some ghee in your palm and make a small lemon size ball.
Deep fry them in oil till all sides are brown.
Toss it in sugar syrup till they are warm.

Enjoy !!!

Sending this to EFM-Sweets and Savories for Diwali Series... event hosted by srishkitchen

Eggless Oatmeal Raisin Cookie or a Biscuit

2010-07-28T14:52:00.001-04:00

It was my last weekend after lunch i was in a craving for some sweet.Also on the outside it was raining and it made me crave more.So i started searching/googling for some baked goods.I thought of making cookie,and what came to my mind is eggless oatmeal raisin cookie.I found this recipe in cdkitchen and i tweaked to my comfort and made this cookie.

As this is my first attempt in making cookie it came out as a biscuit like crispy.For the chewyness,raisin came to my help and it was good with cup of tea.Try to dip some in tea and you will be hooked.I added a tbsp of cocoa powder to give hint of chocolate flavor and it did give a flavor to the cookie.

Recipe adapted from cdkitchen

Wet Ingredients :
Butter :1/2 stick soft
Light brown sugar : 1/2 cup

Sugar :1/4 cup

Water : 1tbsp

Vinegar : 1/2 tbsp

Vanilla essence : 1/4 tsp

Dry Ingredients:

Salt : a pinch
Quick cooking oats : 1/2 cup
Raisins,:1/4 cup
AP Flour : 1/2 cup + 2 tbsp
Cocoa Powder : 1tbsp
Baking powder : 1 tspBaking soda : 1/2 tsp

1.In a bowl combine wet ingredients and whisk well.
2.In a separate bowl combine dry ingredients and add the raisin.
3.Combine the wet ingredients to dry flour and make dough.
4.preheat the oven for 350F.
5.Grease a Cookie sheet and make a small ball and flatten it.
6.Bake for 15mins or till the cookie is brown.
7.Leave room for each cookie as it spreads.

I didnt have vinegar in my hand and added yogurt,so it became little watery so cudnt able to roll as a dough.I kept a spoonful in cookie sheet.

The end result is crispy and tasty chocolaty biscuit.Have a hot cup of tea and enjoy!!!

Sweet Potato and Channa Curry

2010-07-27T16:22:00.003-04:00

This is a quiet quick and easy curry made easily.Last weekend i thought of making chole bhatura and so soaked up channa in the afternoon.I made bhatura but cudnt able to make chole as i didnt have all the spices to make perfect chole.So need some spicy yet quick tasty curry to match up with bhatura.This is really tasty goes well with roti,chappati and rice.

Ingredients :
Sweet potatoes : washed,peeled and cut into cubed
Channa : soaked in water for 5 to 6 hours and pressure cooked.
Tomatoes : 1 big or 2 small
Ginger : 1/4' inch piece
Green Chilli : 1
Chilli Powder : 2tsp
Coriander Powder : 1tsp
Turmeric Powder : 1tsp
Salt : as per taste
MTR Multipurpose Curry :2tsp
Coriander Leaves for Garnish

1.Cook the channa in the pressure cooker upto 3 whistle.
2.Grind the tomato,ginger and green chilli.
3.In a pan,add 2tsp of oil and add mustard and cumin seeds.
4.When it crackles,add grounded paste and sweet potato.
5.Add all the spices and close the lid.
6.Cook in medium heat till the mixture comes to half.
7.Add salt and channa.
8.Mash some channa and also add little water to make it gravy.
9.Adjust the spices.
10.Garnish with Coriander Leaves.

Variation:
Use whatever spice you have in your pantry like pav bhaji powder.
Dont have sweet potato,use potato.

Sending this to Side Dish Showdown hosted by cinnamonspice.

Lentil Cabbage StirFry-Inspired From Champa

2010-07-21T16:16:00.001-04:00

I got this recipe from Champa who is a wonderful cook and baker.I love all her recipes mostly cakes.When i was going through her recipe index today morning i found this stirfry.It feels like this would be a perfect sidedish for our lunch.I did tried and came out really good.With a hint of ghee and hot rice this would be my perfect combination.Thanks to Champa.

Ingredients:
Cabbage : 2 cups
Moong Dhal : 1/2 cup
Green Chilli : 2 or as per taste
Turmeric Powder :1/4 tsp
Hing : a pinch
Salt : as per taste
Coconut : 2tsp(optional)
Lemon juice (optional)
Coriander Leaves for Garnish

For Tampering:
Mustard and Cumin seeds with Curry Leaves.

1.Dry Roast the Moong dhal until lightly brown.
2.Wash and cook the moong dhal until lightly crunchy.
Can use pressure cooker or stove top.
3.Chop the cabbage.
4.In a kadai,add oil and mustard seeds.
5.When it crackles,add cumin seeds,curry leaves and hing.
6.Add chilli,cabbage and turmeric.
7.Cook until cabbage is almost done.Sprinkle some water.
8.Add the cooked dhal,salt, coconut and cook until cabbage is done.Keep in Low heat.
9.Add Lemon Juice and Garnish with Coriander Leaves.

Sending this to MLLA # 25 hosted by Siri and started by Susan.

Wheat & Oats Chappati

2010-07-20T17:08:00.000-04:00

I got this idea from priya's blog.She makes healthy and tasty recipes and blog about it everyday.So i thought of giving a try.It came out really good.To make it more healthy i added sweet potato and mint leaves.It tasted really good and healthy too.

Ingredients :

Wheat Flour : 2 cup

Oats Flour : 1 cup

Sweet Potato : half(boiled and peeled the skin)

Tomato : 1small

Mint Leaves : a handful

Chilli Powder : 1tsp

Garam Masala : 1tsp

Salt : as needed

Ghee : 1tsp

Water : as needed

Oil : 1tsp

Dont have Oats flour.Dry roast instant oats in kadai for 5mins and grind into fine powder.

Smash the boil sweet potato.

Grind the mint leaves with tomato.

1.In a bowl,add wheat flour,oats flour,potato,spices,ghee and salt.

2.Sieve the flour to combine the sweet potato and spices altogether.

3.Add the ground paste and mix.

4.Add little by little water to make a smooth dough.

5.Add oil and cover,rest for 15mins.

6.Take a small lemon size ball and roll in to a chappati.

7.Heat a griddle,cook the chappati on both sides.

8.Brush with ghee and enjoy with raita or some curry.

Notes:

Can use Green chilli too.Make spicy by adding more chilli powder.

Thai Eggplant in Tamarind Sauce

2010-07-20T15:59:00.001-04:00

When i saw this little Thai Eggplant,it reminded me of one we get in my native place Udupi.So i just picked some from indian stores and made sambar and made this gojju.It really doesnt take much time.In fact it takes less time than writing this post.

My Mom and also MIL both makes this as a side dish with rasam and rice.Its like a little accompany with rice.
Tradionally this was done by directly showing in fire in stove top and peeling the skin and combined with tamarind sauce.It gives a smokey taste to the eggplant.
I have a electric stop(coil type) so i boiled and peeled the skin and made this dish.If you have a stove top,try by showing in fire,as it will burn and peel the skin.

Ingredients:
Thai Green Eggplant : 3
Lime size tamarind : soaked in warm water.
Green Chilli : 3
Salt : as needed.
Jaggery : 1tsp

For Tampering :
Mustard and Cumin seeds with curry leaves.

For Garnish :
Coriander Leaves.

1.Cut and boil the eggplant in water till it gets cooked.
2.Cool and remove the skin and smash the eggplant.
3.In a bowl,extract the pulp from tamarind.
4.Add green chilli,eggplant,jaggery and salt and smash well
5.Tamper with seeds and curry leaves and add to the dish.
6.Garish with Coriander Leaves.
7.Enjoy with hot rice.

Notes:
Adjust the green chilli as per your taste.
This taste really good by making 1 hour before,as tamarind and green chilli leaves their taste.

Vegetable Sandwich

2010-07-14T15:46:00.002-04:00

This is my all time favorite and quite easy too.I love sandwich and this is my version when i am out of time.This has lots of veggies and with a spread of coriander chutney and cheese.yummy...I always have coriander chutney in my hand so i can use as a dip or a spread.The measurement for veggies is eyeballed so play with your veggies.

Ingredients:
1.Wheat Bread : 4 piece(can use white bread)
2.Coriander Chutney : 4tbsp
3.Cheese : 4 slice
4.Carrot : 2 Grated
5.Small Potato : 1(chopped small pieces)
6.Beans :1/4 cup(chopped small pieces)
7.Capsicum : 1/4 cup(chopped small pieces)
8.Tomato : a handful
Salt and pepper as taste

In a skillet,add a tsp of oil and add cumin seeds.
When crackles,add potato,beans and capsicum.
Fry a little,then sprinkle some water to get the veggies cooked.
Add the carrot and keep frying.
Add salt and pepper as per taste.Remove from heat.

Quick Coriander Chutney.
Cut the end part in coriander leaves and grind along with green chilli and salt.
In a pan with 2tsp of oil,fry for 5mins or till turns dark green color.

Now for sandwich:
Spread the chutney in one slice of bread and top with seasoned veggies.
In a another bread,lay a cheese slice and cover.
Toast the bread in toaster and enjoy with some ketchup.

Dont want cheese,add shredded cheese a little.
Want more spicy,add pepperjack cheese.

On its way to Healing Foods-Carrots hosted by VeggiePlatter and brain child of Siri.

Strawberry Jam- T&T from Veg Inspiration

2010-07-10T16:46:00.004-04:00

When i was going through various blog i found this Strawberry jam.It urged me to try and i did.WOW...Loved it and already finished half of the bottle.I loved it soo much.It takes 50 mins to make this jam.Its easy and im sure you all love the taste.Use fresh Strawberry to make this.I followed the recipe from VegInspiration. Thanks to her.

I'm going to make this again or try different type when i finish this one.

All you need is:
Strawberry : 1lb
Sugar : 2 cups
Lemon Juice : 2tbsp

1.Wash and blend the strawberry into smooth paste.If you like pieces in you jam add some small cubed strawberries.
2.In a heavy bottom vessel,add strawberry puree with sugar and lemon juice.
3.Bring to boil in medium heat.
4.Rest yourself in a chair near the stove and keep stirring in between.
5.After sometime,the puree will get tired and it will start to calm down.
6.You know when its done,if you take a spoonful it wont fall of quickly and sticks together.
7.Switch off and cool down and tranfer to glass jar.
Enjoy with toasted bread and butter.Yummy.....

Bubbling.....strawberry & sugar(happy)

Now they are tired...

totally tired...

and ready to taste.

Enjoy and happy weekend.

Sending this to T&T-Veg Inspiration event hosted by Taste Space.

Fruit and Nut Milkshake

2010-07-09T16:40:00.002-04:00

This is a milkshake you got to have.Its healthy as contains all the fruits and also the nuts.I make this everyday in the evening.Perfect for anytime.Quick and easy to make and healthy too.

Dont have time to cut.Use frozen fruits.Fruits like peaches,nectarine,apricot,raspberry,blackberry,mango goes really well with this milkshake.

Ingredients:
1.Apple-1 (peel the skin and cut into small pieces)
2.Strawberry-5 washed
3.Banana-1
4.blueberry-1 cup (fresh or frozen)
5.Peach-1(peel the skin and cut into small pieces)
5.Almond-a handful
6.Walnut-a handful
6.Milk-1 cup

Cut the fruits in to small pieces.
In a blender,blend all the fruits with nuts and milk.Add some water to make to blend well.
Serve chilled.

Don't want milk,add orange juice and Enjoy!!

Gujarati Osaman Dal

2010-07-07T17:35:00.003-04:00

When i made Jeera Rice i need some dal to serve with.I am a big fan of ChefInYou and she got quite a lot of recipes.I was going through her recipes and find this yummy Osaman dal which came really good and its a perfect match to Jeera rice.

This is made with masoor dal which is red in color.With a spoon of tamarind paste and jaggery and with all those tampering this tasted really yummy and tasty and quite easy too.

Though i served with Jeera Rice,can be served with Roti,Chappati or paratha.

Ingredients:

Masoor Dhal : 1 cup

Tamarind :a lemon size(soak in warm water)

Turmeric Powder : 1/2tsp

Jaggery : 2tbsp

Peanuts : a handful

Salt : as needed

For Tampering:

Mustard Seeds : 1tsp

Jeera/Cumin seeds : 2tsp

asafoetida : 1/8spoon

Curry Leaves : a few

Green Chilli : 1(slit longwise)

Coriander Leaves : a few

Dry Roast a handful of peanuts in kadai till sides are brown.Grind a little to give a crunchy powder.

Wash the masoor dal till the water is clear.

Boil the dal with 3 cups of water.

When it half boil add tamarind paste,jaggery,turmeric powder and salt.

When it fully boils add peanut.

In a another skillet,with a tsp of oil tamper with all those spices and fry a little and add to dal.

Make it spicy by adding extra green chilli.

Serve with Rice or roti and enjoy!!

Sending this MLLA#25 hosted by Siri and started by Susan.

Jeera Rice

2010-07-07T16:35:00.001-04:00

Rice cooker comes really handy when you dont have time to cook or not in a mood to cook or should i say planning dinner for friends comeover.

I made this jeera rice with dal, Aloo paratha and mutter paneer when some friends came here last weekend.This is quite simple and healthy and easy one.

Ingredients:
Basmati Rice : 1 cup(Soak the rice in water for 30 mins)
Jeera : 2tsp
Cinnamon : 1'inch piece
Cloves : 2
Bay leaves :2
Green Chilli :1
Pepper : 1tsp
Salt :as needed

In a skillet,add 1tsp of ghee and oil,add all the spices and fry for a minute.
Drain and add the basmati rice and fry till the rice sticks to the bottom.
Transfer to rice cooker with 2 cups of water and salt.
Cook till nice and fluffy.
Garnish with Coriander Leaves.

Serve with simple tadka dal and its a fullfilling meal.Enjoy!!

Mango Strawberry Icecream

2010-07-07T15:53:00.002-04:00

Last month i had problem with my laptop,so cudnt able to blog often.so what i did??i tried some recipes which i never thought i could do.Thanks to those lovely comments.

Here are some recipes i tried..

Strawberry Jam(coming laterb)

Wheat Ladoo

Coriander Leaves Chutney

Mango Icecream

This is the time to enjoy all those juicy magoes.aahhh its yummy,tasty,delicious.For me i got full of mango fans.Cut into pieces,chill and serve,that all my hubby and lil one needed.I had half a can of condensed milk,after making cake and i used one mango to make this icecream.First im not sure how this will turn out and after tasting it it was sooo yummy and tasty.I added strawberry for extra flavor.Im going to try new flavor in near future.

Its simple and easy to make all you need is wait to set

You need:

Mango:2

Strawberry:6

Half Can of Condensed Milk

Heavy Whipping Cream 8 fl oz

Peel the skin from mango and make a pulp with strawberry.

Whisk together Pulp,Condensed milk and Cream.

Set in freezer in a steel container for 2 hours.

Take out whisk again and set in again.

After 2 hours take again and whisk.

Do this process like 3 times and set for 8 hours or overnite.

Scoop out and Enjoy!!!
Top with Nuts,Blueberry or Chopped Strawberry.

Vegetable Pulav

2010-07-02T19:54:00.001-04:00

Rice cooker comes really handy when you want to cook something simple and easy or in a hurry.You can saute the veggies and rice with spices and transfer to rice cooker and that will do the rest of the work.Here comes the veg pulav which i make quite often with my rice cooker.

This dish is quite simple and easy to make.Every one have their own version of making Veg Pulav.This one is mine which i go when im not in the mood to cook(like weekends) or to make something quick.This is served with raita or some curry.I go with cucumber or tomato raita.

I like to add lot of veggies in this so when it cooks with rice,the veggies gives a nice flavor. My lil one likes to eat this pulav with those veggies.

Ingredients:
1.Basmati Rice-1 cup(Soak in water for 30mins)

Vegetables:
2.Carrot-1cup(cut into small round shape)
3.Cauliflower florets-1cup
4.Peas-1/2cup
5.Capsicum-1/2cup
6.Potato-1cup(cut into large cube)
7.Beans-1/2cup(cut into small round shape)
8.Paneer-1cup

These vegetables can be added to pulav,you can go with whatever you have in hand.

Spices:
1.Bay Leaves:2
2.Cinnamon:1" piece
3.Cloves:2
4.Cardamom:2
5.Star anise:1
6.Pepper:1/2 tsp
7.Chilli Powder:1tsp
8.Coriander Powder:1tsp

Grind Together
1.Mint Leaves:a handful
2.Coriander Leaves:a handful
3.Ginger:1tsp(shredded)
4.Green Chilli:1

1.In a skillet add 2tsp of oil,and add jeera/cumin.
2.When it crackles,add all the spices except chilli and coriander powder.
3.Fry for few seconds and add the veggies one by one excpet paneer.
4.Add the grinded paste with salt.
5.Add 2tbsp of curd with chilli and coriander powder.
6.Drain the water and add the basmati rice and fry till the rice sticks to the bottom.
7.Add 2 cups of water and adjust the salt.
8.Tranfer this to rice cooker and that will do rest of the work.
9.Fry the paneer cubes with little oil or ghee till golden brown and put in cold water.
10.Once the rice 3/4 done, drain and add paneer pieces to the rice.
11.Once done,Garnish with coriander leaves.

You can increase the spice level by 2 to 3 green chilli as i limit to one.
This goes well with raita or dal.

Im smiling when i type this,looks like my lil one is joining me in blogging..One day i was cooking she came to me asked me to come..i went with her and she kept all her letter in patio told me to take photo of those letter.
i did and she is doing more often.i will showcase those whenever i get.

Peach Watermelon Smoothie

2010-07-02T19:34:00.002-04:00

Yay!!! i got my laptop back.It had a problem ,went to store and came back fully charged.Its like i was missing something.

This one is quite simple and easy smoothie to make and also to cool you in summer.The peaches gives a nice texture to the juice.Adding sugar is optional.

Ingredients:

Watermelon :3 cups

Peach : 2cups

In a blender,blend watermelon and peach and serve chilled.

Easy and healthy.

Sending this to Sizzling Summer event going in SpicyTasty

A Short Break!!!

2010-06-25T17:40:00.002-04:00

A short break...
Having a problem with my laptop...taking a little break... Missing all your posts.. :(

7 Superfoods to Boost Your Kids Diet

2010-06-18T20:57:00.002-04:00

Just got this mail from Baby Center. Sharing with my Blogger friends.

http://www.babycenter.com/0_7-superfoods-to-boost-any-kids-diet_1745746.bc?bclink=bullet1&scid=adhoc_20100618_cobrand_tyson:3&pe=2UuWGQQ

"Superfoods" are packed full of nutrients that have wide-ranging health benefits. Some critics think it's misguided to focus on only a handful of healthy foods, but nobody argues that these foods pack a powerful nutritional punch.

Bottom line? Even if you can only wrangle one of these onto your kid's plate, you're doing good — and you may initiate a food habit that will help your child's health throughout her life.

1. Avocado

The only vegetable laced with monounsaturated "good" fats that may lower "bad" LDL cholesterol that can harm the heart, avocado is also a super source of soluble fiber, which helps stabilize blood sugar. And it's full of vitamin E, which protects your cells from free radicals.

"Try mashing avocado with a little lime or lemon juice and yogurt and using it on quesadillas or tacos — or as a dip for raw vegetables," suggests Jessica Seinfeld.

2. Blueberries

Loaded with vitamins, minerals, and antioxidants — substances that slow the body's release of chemicals that can damage cells — blueberries can help lower cholesterol, sharpen memory, and fight certain cancers. These little fruits offer big health benefits, whether fresh or frozen.

"I make a purple puree filled with blueberries and spinach that I add to tacos, burgers, pancakes, cookies, and brownies," says Missy Chase Lapine. "Wild, organic, frozen blueberries are one of the most versatile nutrient-rich foods you can disguise in dishes."

3. Oats

These mild-tasting, versatile whole grains help prevent blood sugar spikes and crashes, will keep your child feeling full, and aid in escorting bad cholesterol out of the body.

"Serve oatmeal for breakfast," says Chase Lapine. "The old-fashioned rolled oats, not the quick-cooking kind — they offer more fiber and longer-lasting energy. Cook them in milk, rather than water, and top with blueberries for a well-balanced start to the day."

4. Salmon

This cold-water fish contains healthful fats known as omega-3s that can lower the risk of heart disease. These nutrients may also help improve mood and prevent memory loss.

"Make your own fish fingers," recommends Jennifer Iserloh. "Choose wild salmon to reduce your child's exposure to toxic substances such as PCBs and mercury. Adults enjoy these lightly crumbed strips too."

5. Spinach

An excellent source of iron, calcium, and folic acid, along with vitamins A and C, spinach is great for growing bones and brains.

"This versatile vegetable has a mild flavor and cooks in a flash," notes Iserloh. "Stir it into hot soups, toss it into your tomato sauce, and tuck it into quesadillas."

6. Sweet Potatoes

Packed with vitamins B, C, and E, plus calcium, potassium, and iron, sweet potatoes are also rich in complex carbohydrates and fiber, which keeps digestion moving along properly.

"Sweet potatoes are good at preventing a sugar crash, thanks to those complex carbs," says Chase Lapine. "They also add a subtle sweetness to sneaky recipes and work hard to cut the acidity of tomato that some kids dislike in pasta sauces."

7. Yogurt

Rich in calcium and a good source of protein, yogurt helps build strong bones and teeth. It also aids in digestion and fights bad bacteria in the gut.

"Buy plain low-fat yogurt and add your own fresh or frozen fruit to it," recommends Iserloh. "That way, you'll avoid the sugar that's in flavored yogurts. It's so creamy and comforting that most kids go for it."

Vegetable Subzi

2010-06-18T16:31:00.002-04:00

This is the first Side dish i learnt after my marriage or i would say coming to US.My hubby is the one who taught me this subzi which is favorite to both of us.Its simple and quick and easy.Its goes well with rice and chappati.If you have cooked toor dhal you can make this in 20 mins.All you need is chopped veggies.I use my regular veggies and made this tasty subzi.

Ingredients:
Carrot : 1
Beans : 10
Potato : 1 small
Peas : a handful
Capsicum : 1/4 cup
Tomato : 1 small
Green Chilli : 1
Chilli Powder : 1 tsp
Garam Masala : 2 tsp
Salt : as needed
Toor dhal : 3 tbsp
Coriander Leaves : a handful (for Garnish)

For tampering:
Oil : 2tsp
Mustard seeds : 1tsp
Cumin seeds : 2tsp
Curry Leaves : 8 leaves

Chop all the veggies except tomato in to small cube or use frozen vegetable.You can alternate any veggies.
Microwave them in safe bowl for 4 mins.

1.In a Kadai or wok,add oil and mustard seeds.
2.when it starts to crackle,add cumin seeds and curry leaves.
3.Add chopped tomatoes with green chills.
4.Cook until the tomatoes becomes soft.
5.Add chilli powder and Garam Masala Powder with salt.
6.Fry for few seconds.
7.Add the veggies and cook.
8.Add cooked toor dhal and add enough water to make it right consistency.
9.In the end add chopped coriander leaves and enjoy with roti or chappati.

This goes well with rice and ghee.Add extra chilli as per your spice level.

This goes to Think Spice - Garam Masala event hosted by Sara and started by Sunita

16 Bean Minty Chappati

2010-06-16T16:53:00.003-04:00

I bought a packet of 16 bean soup mix.Made adai with these and rest of the bean mix is lying in my pantry waiting for me.I got an idea of making stuffed paratha and soaked bean mix in the afternoon.
But in the evening busy playing with my lil one,it was too late for me make dinner.So i simply added cooked bean with wheat flour and made chappati.To give a nice flavor i added mint paste.and it turned out really good.Healthy and tasty.

Ingredients:
Wheat Flour : 2 1/2 cup+a little extra for dusting
16 Bean Mix : 1 cup(cooked)
Tomato : 1 small
Mint Leaves : a handful
Cumin seeds : 1tsp
Chilli Powder : 1tsp
Garam Masala : 2 tsp
Salt : as needed
water : to knead the dough(if needed)
Ghee : 2tsp

Grind the tomatoes and mint leaves and keep aside.

Soak 1 cup of bean for 5 to 6 hours and cooked until soft.Drain the water completely from beans.
Excess water can be used to make dhal or curry.

1.In a bowl,add the cooked beans and mash with potato masher or with hand.
2.Add the wheat flour and gently mix.
3.Add the spices with salt and ghee.
4.Mix gently.
5.Slowly add little by little minty paste to the mixture and make a dough.
6.If you feel too sticky, add little flour to make a dough.
7.Let rest for 15mins.
8.Take the dough and make a small lemon size ball and flatten them in to round shape.
9.In a hot iron griddle,place the flatten chapati and cook on both side.
10.Follow with rest of the dough.
11.Brush some ghee for extra flavor and enjoy!!

Variations:You can adjust the chilli powder as your spice level also can add small green chilli.

Sending this MLLA #24 event hosted by A Little Bit of Spain In Iowa and started by Susan.

Beetroot Palya

2010-06-11T15:03:00.002-04:00

I normally make my lunch with my lil one everyday.She helps me in my kitchen like handing me veggies and spices.I cut the beetroot with a vidalia chop wizard.It gives a cute little square shape.My daughter helps me in this by giving me each piece to cut and loves to do and helps me in pressing the wizard with me :)

I tell her about the veggies i use day to day.And also about the color,shape and size.
She loves to have this in her lunch.I like to add little bit of jaggery to give sweetness to this recipe(tip from mom).Garnishing with coconut is optional.This is a simple,yet tasty side dish with rice.

Ingredients:
Beetroot : 1 Big
Green chilli : 1 slit lenghtwise
Salt : as needed
Jaggery : 1tsp
Turmeric :1/2 tsp

For Tamper:
Mustard seeds : 1tsp
Cumin/Jeera seeds : 2tsp
Curry leaves : 5 leaves
Hing : 1/4 tsp

Coconut flakes : 2tsp(for garnish)(optional)

Peel the skin and cut beetroot into small square shape(used vidalia) and microwave with little water for 4 mins.

This helps beetroot to cook fast in stove top.
1.In a skillet,add 2tsp of oil add the seeds for tampering.
2.When it crackles, add the curry leaves and hing.
3.Add beetroot with rest of the spices.
4.Give a stir and if need sprinkle water to get the beet cooked.
5.Garnish with coconut flakes

Enjoy with hot rice and sambar.You can add more chilli for spiciness

I still remember my mother used to give me this when i was little,hot rice,ghee and palya. aah it soo tasty.

Sending this to Srivalli's Kids Delight,Theme: Coloring Food

Eggless Chocolate Cake

2010-06-08T16:36:00.003-04:00

Have you visited Chef in you?? Well , You should, She is a great chef who showcase all types of recipes from around the world. Im a big fan of her recipes. The way she showcases her recipes is amazing.

I was going through her eggless baking recipes and made this Eggless chocolate cake.It came out really good and tasted yummy. I added crushed walnut to give crunchness to the cake.

I exactly followed her recipe and added 1/2 cup of walnuts.So head over to Chef in you where you can find whole lot of wonderful recipes which is healthy and vegetatrian.

My hearty and biggest thanks to her for giving such a amazing cooking website to newbie like me :)

Cabbage Peas Stir Fry

2010-06-07T17:50:00.001-04:00

This is a great way of including Legumes in your meal.I had a left over cooked Black Eyed Peas after making sundal,so i used in this cabbage stir fry.Easy,tasty and healthy side dish which goes well with rice or parathas.

Ingredients:
Cabbage : 2 cup(chopped)
Peas : 1/2 cup
Black Eye Peas : 1 cup(Cooked)
Green Chilli : 1 slit long(use more if you want spicy)
Turmeric Powder : 1tsp
Salt : as needed

Tampering :
Mustard Seeds : 1tsp
Cumin Seeds : 2tsp
Curry Leaves : 5

Coconut flakes for Garnish(Optional)

1.In a skillet, add 2tsp of oil and add seeds for tampering.
2.When it starts to splutter,add curry leaves.
3.Add Cabbage and peas with green chilli.Add turmeric powder
4.Give a stir and sprinkle some water to get cabbage cooked.
5.When cabbage is half cooked, add black eyed peas and salt.
6.When cabbage is fully cooked switch off and garnish with coconut flakes.

serve hot with rice or roti and Enjoy!!

Make spicy as you need by adding extra chillis.

Curry Leaves Thambli/Raita

2010-06-04T23:08:00.001-04:00

This one quite easy and tasty raita which goes really well with steam hot rice.My mother used to make different types of thambli and i like all of them.I Im getting all the thambli recipes(from mom) and making them.
She makes with Manathakkali keerai.It has lots of medicinal value but i dont get in US.If you happen to get, use them in this recipe.

Ingredients:
Ghee : 1tsp
Jeera/Cumin seeds : 1tsp
Pepper : 1tsp
Curry Leaves : about 15 to 18 leaves washed
Coconut : 1/4 cup
Curd : 1 cup
Salt : as needed

Cumin seeds and Mustard seeds for Tampering.

1.In a skillet,add ghee with pepper and jeera and fry a little.
2.When jeera crackles,add curry leaves and fry.
3.Fry carefully as pepper and curry leaves dances alot. :)
4.Remove from heat,cool and grind with coconut.
5.Mix with curd and add salt
Tamper with Cumin and Mustard seeds

Enjoy with steam hot rice.

Variations:
Instead of curry leaves add a handful of Mint leaves or Coriander leaves or Manathakkali keerai.

Sending this to Green Gourmet event hosted by Preeti(W'rite' food)

Tomato Cheesy Pasta

2010-06-04T19:14:00.002-04:00

Well I got this idea from Chefinyou. She is amazing. She quite got a collection of recipe. She is a great chef.I was going through her pasta recipes.When i saw Cheese macaroni and Penne all'arabiata, i thought of making macaroni but ending up making tomato cheesy pasta.I added mint to give a minty flavor.

Ingredients:
Pasta(Elbow) - 1 cup
Tomato - 3 medium size
Mint Leaves - 1 bunch
Pepper - 1tsp
Salt - 1 tsp
Italian Seasoning - 1tsp

Cheese Sauce:
All purpose flour - 2tsp
Milk - 1tbsp
Butter - 2tbsp
Cheese(any kind) - 1 cup(I used shredded mix chesse)

1.Cook the pasta as per the instruction in the box.
2.In a skillet,add 2tsp of oil and add Cumin seeds.
3.When they crackle add chopped tomato and fry.
4.The tomatoes will start to leaves water and continue to fry.
5.Add Chopped mint leaves and all the spices.
6.In a bowl.add milk and flour and mix till no lumps.
7.Heat butter in a seperate pan,add flour and cheese and mix.
8.Mix cheese sause to tomato spice mixture.
9.Add pasta and give a stir,adjust salt and spice level.
Enjoy!!!

I baked some bread pieces to give some crunchy flavor.

Sending this to Global Kadai event hosted by Indhu and started by Cilantro

Coriander Leaves Chutney

2010-05-31T13:27:00.001-04:00

Have you ever tried idli with curd and coriander leaves chutney.Also oats with curd and this chutney.Oh its sooo good i cant express the feeling.This is the recipe i got from my MIL.You can refrigerate this up to two months.You can use this as a sandwich spread and also as a raita.It even goes well with rice with some coconut oil. Well its a extra work though its worth it.

Ingredients:
Coriander leaves(Kothamalli)-4 bunch
Green Chilli-20 to 22
Tamarind-small lemon size
Hing-1/2tsp
Coconut oil-6tbsp
Canola oil-6tbsp
salt -as per needed
mustard seeds-tsp

Clean and rinse the coriander leaves in the water for 4 to 5 times. If you want you can rinse for 2 more times and cut in them into pieces.Add little by little leaves with chillies and tamarind in mixie or food processor with Hing.Do not add water.Add salt at the end and grind it into smooth paste.

In a pan add both of the oil and add the mustard seeds.When it crackles add the grounded paste and keep on frying.

It will start to boil and becomes less and less and becomes thick.It also changes color.After all the oil is sucked and the paste leaves the pan switch off and cool it and store it in a air tight container.Refrigerate it.

This can be used as a dip for samosas,cutlet etc with adding little water.Use a dry spoon to take little amount.This can be used as base for sandwich.Enjoy.

Sending this to Green Gourmet hosted by Preeti(WriteFood)

Mango Strawberry Lassi

2010-05-29T16:16:00.002-04:00

We bought mangoes last week from indian stores.Its was really sour and little raw.Couldnt know what to do and made this tasty lassi which came out really.We all like it alot.It was really good.I added sugar to make it sweet.If you have sweet mango dont go for sugar.

If you have a bunch of mangoes sitting in your fridge waiting for you go for this lassi which is tasty and super easy.

Ingredients :
Mango : 2 no
Strawberry : 5 no
Yogurt : 1 cup
Sugar : 1/4 cup
Blueberry : for topping

Peel the skin from mangoes and cut into small pieces.
Wash and cut strawberry into pieces.
In a blender or mixer,add all of them except blueberry and blend them until smooth.
Pour and serve chilled with topped blueberry.Enjoy!!!

I'm sending this to
Srivalli's Cooking 4 all seasons Thanda Mela

Uggi

2010-05-27T16:14:00.001-04:00

Uggi(Tulu)I know name sound different right!! This,i got from my MIL which Uggi is similar to Venn Pongal Consistency but the taste is totally different.My Husband is not a great fan of Venn Pongal, he always asks me to make Uggi and got this from my MIL.This is quite different and a healthy one with little sweet.Do try and let me Know.

Like Pongal this also need rice and moong dhal,but the spices are different.Cloves and Jaggery is added to make this dish sweet and tasty.

You Need:
Basmati Rice : 1 cup
Moong Dhal : 1/2 cup
Cloves : 4
Jaggery : 1 tbsp
Coconut : 2 tbsp
Salt : as needed.

Jeera seeds for tampering

Wash rice and dhal keep aside
1.In a pan add ghee and add Cumin/Jeera seeds.
2.When it crackle,add cloves and fry for few seconds.
3.Bring to low flame add rice and dhal and switch off.
4.Add coconut,jaggery and salt and mix well.
5.Add 3 cups of water and transfer to rice cooker.
6.Cook and serve hot with Puli Bajji.

Note : Like Venn Pongal,this needs to be mushy.If needed add a little water and cook again.Making little or more sweet is your choice.Add jaggery accordingly.

This goes well with Puli Bajji.

Puli Bajji

2010-05-27T16:07:00.002-04:00

Puli Bajji(Tulu)This sauce got everything!!!Sweet,spicy and sour.Its a easy one and works like a dipping sauce also.This is made with jaggery and tamarind.When i saw a event in Seduce Your Taste Buds about Think Spice-Tamarind, this one got in to my mind.This goes really well with Uggi.

Tamarind plays a main role in my kitchen,in all our Indian kitchen.From Rasam,Sambar,Vatta Kolambu,Chutney and the list goes on.A little tamarind makes coconut chutney soo tasty.

My MIL makes a wonderful Vatta Kolumbu which is soooooo good.Hot rice and vatta kolambu,it will make your day.Many recipes i got from my MIL including this Uggi with Puli Bajji.

Ingredients:
Tamarind : Lemon size ball(soaked in warm water)
Jaggery : Lemon size
Green Chilli : 1 Big(slit lenghtwise)
Ginger : 2tsp(grate it)
Curry leaves : 10 leaves(cut in small piece)
Hing : 1/2 tsp
salt : as needed.

Mustard and Cumin seeds for tampering.

Extract juice from Tamarind.

1.In a skillet add 1tbsp of ghee and add mustard seeds.
2.When it crackle add cuminseeds,curry leaves and Hing.
3.Add green chilli,ginger and fry a little.
4.Add the tamarind juice and bring to boil for 3 mins.
5.Add jaggery and salt and boil.
6.When it comes to semi liquid switch off and serve as side dish or sauce.

You can adjust the sweet and spicy by adding extra jaggery and chilli.

Im sending this PJ's Think Spice-Tamarind and Sunita's event.

Kashaya

2010-05-24T15:58:00.002-04:00

When someone got a cold in my home, this Home Remedie come in handy for me.This is quick and easy and can be given to toddlers with milk.I got this Kashaya from my MIL.

Ingrediets:

Ginger : 1/4 " piece

Pepper : 2 tsp

Jeera(Cumin) : 2 tsp

Jaggery : 2tbsp

Honey : 2tsp(Optional)

Water : 2 cup

1.Crush or coarse grind the ginger,pepper and jeera.I crushed them with bottom of tumbler(glass)

2.In a pan, add the crushed spices and add water and bring to boil for 5mins.

3.When it boils,you can smell the spices in your home.

4.When the spices are mixed well with water, add jaggery and boil again.

5.Boil till jaggery melts.

6.Strain and add honey and Serve.

7.This should be served warm.

8.For kids,Boil some milk and add half of the strained kashaya and serve.

Adding Honey is optional.

Im sending this to Radhika's, Food for Ailments and Old Age event and Sudeshna's Cook like a Bong

Chickpeas in Tomato Sauce

2010-05-19T16:38:00.003-04:00

I made this curry for Chappati which came out really good and super easy.I saoked up some Chole/Channa a while ago thinking of making Channa masala.Didnt have time and this curry came up on my mind and made it.You can use any kind of spices you have in your hand.I used Chole masala powder and MTR Multi Purpose Curry powder.So go with what you have in your spice box.This Curry was spicy and sweet.

Ingredients:
Chole/Channa :1 cup(Soak for 4 to 5 hours and Pressure Cook upto 3 whistle)
Sugar :2tspSalt : as needed
Chilli Powder : 1 tsp
Coriander Powder : 1 tsp

To Grind:
Tomato : 2 Medium Size
Ginger : a small piece
Green Chilli : 1
MTR Multi Purpose Curry Powder : 2tsp
Chole Masala : 2tsp

Mustard and Cumin Seeds for Tampering.
Coriander Leaves for Garnishing.

1.Grind the tomatoes with chilli and ginger with the powder.
2.Add 2 tsp of oil in a kadai,when its hot add the seeds for tampering and add the ground paste.
3.Give a stir and close the lid and cook for 5mins.
4.Open and add all the spices with salt and sugar and mix well and close cook again for 3 mins.
5.Add the cooked chole and mix well cook again for a min.
6.Garnish with Coriander Leaves and Enjoy!!

Note: You can add little of veggies to make extra healthy and tasty.I had a few leftover veggies and added them to this curry.(I added Cabbage,Potato,Beans)

I'm sending this recipe to couple of events going on right now.
1.My Legumes Love Affair #23 hosted by Susan.
2.Cooking With Seeds - Cumin Seeds an event hosted by Sara and started by Priya(easyntasyrecipes).

Broccoli Stuffed Paratha

2010-05-18T16:04:00.003-04:00

Being a wife and a mother, we always think how we get our loved ones to eat veggies when you have picky eaters like me.In my home,that counts to two,one is my lil angel and other is my hubby.So this time i made this stuffed paratha so i can sneak in some veggies to their diet.This came out really good and tasty.

Ingredients:
For Dough:
Wheat Flour/Atta - 2 cups
Salt - a little
Water - as need to make a dough
Some flour for Dusting.

For Stuffing:
Broccoli - 1 cup
Cauliflower - 1 cup
Carrot - 1/2 cup
Jeera - 1 tsp
Chilli powder - 1 tsp or spicy you need.
Garam Masala - 1tsp
Salt - a little
Coriander Leaves - a bunch

For Dough:
1.In a bowl mix together the flour and salt.
2.Add little by little water and make a dough like chappati dough and keep aside.

For Stuffing:
Grate the Carrot and keep aside.
Grate the Cauliflower seperately and keep aside for 10 mins.
Squeeze the water from Cauliflower
Cut the Broccoli florets into small piece and grate the bottom stem.
Cut coriander leaves.
Mix all together with spices.

Take a lemon size ball from the dough and press down with a roller to make a small circle.
Add 2 spoonful of stuffing in the middle and close it.

Do the same with rest of the dough.
Then take a closed small ball and press down gently with your hand.
And flatten them gently like a chappati.

In a iron griddle,when its hot add the flatten chappati and cook till the both sides are brown.
Brush some ghee or oil over them.

Ghee for extra flavor for me :)
Enjoy with some raita or side dish.

Sending this Sandhya's Global Kadai-Flat Breads originally from Cilantro.

Urad Dhal Idli

2010-05-14T17:30:00.001-04:00

Urad dhal and Sooji Idli
This is another type of idli i got from my mom which is good and really tasty.My mother makes this when there is a spl occasion and they used to steam this in tumbler/glass. Here i used normal idli plates to steam these idlis.We call it Kadubu(Tulu)

Ingredients:
Ural Dhal : 1cup
Rava/Sooji : 1 1/2 cup
Salt : as per needed
Water

1.Saok Urad dhal for 5 to 6 hours.
2.Grind in to smooth Batter and add the salt
3.Leave the batter for fermentation.

-->You can prepare this before hand and after fermented can stored in fridge.
When the time you prepare idli,
4.Take Rava/Sooji in dry vessel in the cooker or steamer, steam without the whistle for 15 mins.

5.Take out and when the heat is cooled down.
6.Mix well and add to Urad dhal batter.
7.Adjust the salt and leave it for 10 mins.
8.It will become thick,so add water to make a smooth batter.
9.Grease the idli plate with oil and pour the batter.
9.Steam them in steamer or cooker for 10 mins or until the fork comes out clean.

10.Serve hot with chutney or sambar or chutney podi and Enjoy!!!!

Simple Beetroot Saasime/Curry

2010-05-10T16:28:00.001-04:00

I made this Beetroot saasime/curry a while ago.This is simple and yet tasty and can be done in a minute.If you are not in the mood to cook(sometimes happen right :)) but want to do something for you and your lil one and also healthy then this one would come in handy.B'coz of the color and the taste of this dish i didnt have hard time making my lil one to eat.
Here it comes,

Ingredients:
Beetroot : Big 1
Tamarind Lemon size : soaked in warm water
Fenugreek Seeds/Methi Seeds :1 tsp
Salt : as per taste
Coriander Leaves for Garnish

Mustard and Cumin Seeds for tampering with Curry Leaves.

Method :
1.Grate the Beetroot and set aside.
2.Squeeze the tamarind juice.
3.In a Heavy bottom vessel,add the beetroot,tamarind juice,salt and fenugreek seeds with a little water.
4.Bring to boil.
5.If its too thick and starts to stick to the bottom add just enough water.
6.Boil it, till the beetroot is done.
7.Tamper with seeds and curry leaves.
8.Garnish with coriander leaves.

Serve hot with rice or roti.
Fenugreek seeds, tamarind juice really gives a nice flavor and taste to this dish.
This one is off to couple of events going on right now.
1.Susan's TheWellSeasonedCook is hosting My Legume Love Affair #23

2.Kitchen Samraj is hosting a Twenty-20 Cooking Event

Mint Mushroom Pulav

2010-05-06T17:22:00.001-04:00

Mint Mushroom Pulav

After making mint chutney,i had mushroom in my fridge so i made this.I made this in my rice cooking, it was easy to make.

Ingredients:
Basmati Rice:1 cup
Water:2 cups
Mushroom:1 cup
Capsicum:1/2 cup(Cut into long pieces)
Peas:1/2cup
Mint Leaves:a handful
Coriander Leaves:a handful
Bay Leaves:2 leaves
Cinnamon: a small piece
Cloves:3

Cardamon:2
Red Chilli Powder:2 tsp
Salt:as per taste
Coriander Leaves for Garnish.

Jeera(Cumin) and Mustard Seeds for tampering

-->I used frozen mushroom,fresh mushroom works well too.
-->Wash and Soak the Basmati Rice in water for 15mins.
-->Cut the mint and coriander leaves into small chunks.

1.In a Heavy bottom pan, add a tbsp of oil and add Jeera and Mustard Seeds for tampering.
2.When it starts to crackle add Bay Leaves,Cloves,Cinnamon and Cardamon.
3.Fry for few seconds and add Mushroom, Peas and Capsicum.
4.Add the leaves,salt and chill powder.
4.Fry till all the water from the mushroom absorbed.
5.Drain the water and add the rice and fry till the rice sticks to the bottom.
6.Switch off and add 2 cups of water.
7.Transfer to rice cooker and cook till the rice is done.

Note: If you dont have a rice cooker, you can cook the rice in the same pan.Add the water and close the lid and fry in between till the rice is done.

I find frying the rice with the veggies gives a nice flavor to the Pulav.

Garnish with coriander leaves and Enjoy with raita

Tomato Mint Chutney

2010-05-06T16:00:00.002-04:00

Tomato Mint Chutney

Last week i was in minty mood or i have to say minty cooking.I made mint chutney,mint mushroom pulav and mint chappati.I clicked on these so will post later.I made this chutney without coconut and it was really good.

Ingredients:
Tomato:a small one chopped
Mint Leaves: 2 handful
Red Chilli:1(as per taste)
Mustard seeds:1tsp
salt:as per taste

Jeera and Mustard Seeds for tampering.

In a skillet add a 1tsp of oil and add tomoto, mint leaves and red chilli.
When the leaves become soft switch off and let it cool.
Grind them with mustard seeds and add the salt.
Tamper it with jeera and mustard seeds and Enjoy!!

This goes well with Idli and Dosa
I'm sending this recipe to Twenty-20 Cooking Event hosted by Kitchen Samraj.

Lemon Saaru/Rasam

2010-05-06T15:29:00.002-04:00

Here is the another kind of Saaru/Rasam which i make often in my home.This can be done easily and its good when you have cold or fever.With little ghee and steaming hot rice this goes heavenly in your throat.Have a roasted potatoes as side dish and i would call it as Comfort food. :)

Ingredients:
Small Tomato:1
Green Chilli: 1(as spicy)
Ginger:a small piece
Half of the Lemon
Boiled Toor dhal -1/4 cup

Jeera and Mustard seeds for tampering with curry leaves.

1.In a pan add oil(Ghee for extra flavor) and add jeera and mustard leaves
2.When it started to crackle add curry leaves and add the tomatoes and green chilli and fry a little.
3.When tomatoes starts to become soft add little water and add ginger.
4.When it starts to boil, add toor dhal and bring to boil.
5.Add salt as per taste.
6.If its too thick add water and bring to liquid consistensy.
7.Add the half of the lemon juice and garnish with coriander leaves.

Serve hot with rice and some spicy roasted potatoes and Enjoy!!!

Note:In this Saaru/Rasam Ghee with Jeera(Cumin Seeds) gives a nice flavor,so dont forget to add.

I'm sending this recipe to Cooking With Seeds - Cumin Seeds hosted by Sara and Started by Priya

Fenugreek Raita

2010-04-30T16:17:00.002-04:00

Fenugreek Seeds Raita(English) or Mentha Thambli(Tulu)

Raita, which is my favorite.I love all types of raita like potatoes,mint etc.My mom used to make these often b'coz i like them.She does different types like pepper,cumin,fenugreek and with mint leaves.She also makes with veggies like potatoes,okra and capsicum.Thought of making this.Its quick and simple to make.

Ingredients:
Fenugreek seeds:1tsp
Coconut:1/2 cup(Fresh or frozen)
Green chilli:1
Curd:1 cup
Salt:as per taste
Coriander Leaves: a few
Mustard and Cumin seeds for tampering with curry leaves.

1.Dry roast the fenugreek until slight brown.
2.Grind the roasted seeds with coconut and green chilli.
3.Add little by little water to make a smooth paste
4.Mix with the curd and add salt.
Tamper with seeds and curry leaves with little oil and add to the raita.
Garnish with leaves.

Enjoy with Hot rice or Roti.

This one is rushing to Twenty-20 Cooking Event hosted by Kitchen Samraj.

Chitranna

2010-04-28T15:42:00.001-04:00

Chitranna with Semage.

Whenever i do Semage, i like to make this chitranna b'coz my husband love to have this.Its easy and simple and can be made in a jiffy.

Ingredients:
Semage-1 cup
Tamarind: a small lemon size(soak in warm water)
Jaggery: a lemon size
Sambar powder-1/2 tbsp
Salt-as per taste
Coriander leaves for garnish
Oil-1tsp and coconut oil-1 tsp
Mustard and Jeera seeds with curry leaves for tampering.

1.In a pan tamper the seeds with the oil.
2.Add the tamarind juice and jaggery.Bring up to boil
3.Add the sambar powder and salt.
4.Add the semage and be gentle when mixing
5.Garnish with Coriander leaves
Serve hot and enjoy.

Variation:
This can be made with rice also by adding roasted peanuts,cashews.Adding shredded coconut in the end would do great.

Semage(Rice Noodles)

2010-04-27T16:07:00.001-04:00

Rice Noodles(English) or Idiyappam(Tamil) or Semage(Tulu).

Semage is similar to Idiyappam with little change in it.In Semage, making the rice flour dough and steam it and then pressed it with idiyappam press.

Ingredients:
Rice flour:2 cups
Water:2cups
Salt:as per taste
Oil-1tsp

How to:
1.In a large pan add the water and bring to boil.
2.When it comes to boil add salt and oil.Turn of the heat.
3.Add the rice flour and sieve through.
4.Check the dough by taking the dough in your hand and make a lemon size ball.Be carefull it will be hot.
5.In idli steamer add all the balls and steam it for 10 mins.
6.Fill the idiyappam press till half way b'coz of the dough is hot and carefully press.

7.Continue with rest of the balls.
8.In a seperate plate lay the Semage in a wet muslin cloth or thin cotton cloth.Close it.

When ready to serve you its easy to lift each semage.
Serve with sweet coconut milk or Chitranna and enjoy.

Tomato Saaru/Rasam

2010-04-26T15:20:00.001-04:00

95,400
Yes,that the number i got when i searched for tomato rasam in Google.Each and everyone have their own version of making this rasam.This is my version.
Saaru, yes in tulu.I have to say my hubby's is favorite.I do make different kinds but this one is his favorite.This is simple and quick and goes well with rice and ghee.

Ingredients:
Small Tomato-2
Green Chilli-1
Tamarind-Small lemon size(soak in warm water)
Toor dhal-a handful(pressure cooked)
Rasam Powder-1tbsp(MTR works good too)
Salt-as per taste
Jaggery-1tsp
Turmeric Powder-1/2tsp
Coriander leaves-for Garnish
Jeera and Mustard seeds with Curry leaves for Tampering

1.Cut the tomato and with a little water boil it.Can do in microwave in a safe bowl for 4mins.
2.Cool it and peel of the skin and smash it with potato masher or grind it a little.
3.In a pan with this mixture add the tamarind juice,salt,turmeric powder and jaggery.
4.Bring the mixture to boil and add the boiled toor dhal.
5.When it boils add the rasam powder and boil it.
6.If the mixture is thick add enough water to make flowing consistency.
7.Keep it in low flame and boil it until the froth comes up.
8.Garnish with coriander leaves
9.Tamper with mustard and jeera seeds with little oil.

Note: If you dont have boiled toor dhal in handy you can omit that step.
Serve hot with rice and ghee and Enjoy!!!

Sabudana Black Peas Cutlet.

2010-04-19T14:35:00.001-04:00

Once i made paratha for the lunch some leftover black peas was sitting in my fridge.When i visited india back in November 2009 i remember eating sabudana cutlet in one place in bangalore.It was going on my mind. I heard this is made during fasting or in Ekadasi.So i soaked some sagu/sabudana in the water.It should be soaked for 2 to 3 hours.

Ingredients:
Sabudana/Sagu: 1 cup (Soaked for 2 to 3 hours)
Black Eyed Peas: 1/2 cup
Coriander Powder-1 teaspoon
Green chilli-1 (cut into small pices)
Coriander Leaves-1 Handful
Garam masala powder-1 teaspoon
salt as per taste
Bread crumbs: to roll the patties.
If you want spicy add some chilli powder too.

Take the sabudana and drain all the water and tied it in the muslin cloth for 30 to 1 hour.
Add all the ingredients.Make it like a cutlet shape
It is difficult to get a desired shape if the paste is moist.
Add some boiled and mashed potatoes to the mixture and make patties.
Roll this patties in Bread crumbs and fry them in oil.
To avoid frying you can just frying them in griddle with little oil and turning both sides brown
Enjoy with Green chutney and Tomato sauce

Again I'm sending this My Legume Love Affair going on right now in Ruchika cooks on the catagory snack
While you are there check her recipes too.

Host lineup for this event is Susan.

Black Eyed Peas Paratha

2010-04-19T13:39:00.001-04:00

Happy Vishu and Happy Tamil New Year to all.

Whenever i make something different recipe and i just take a photo and store it. Will do the posting later. That how this recipe comes.One day i soaked black eyed peas thought of making sundal as a evening snack.I boiled it and it boiled too much.So didnt make it.I stored in the fridge.Next day for the lunch thinking of making paratha and when i saw this peas got the idea of making black eyed peas paratha.This would make a nice main course.

here it comes,
Ingredients:
Wheat flour:2 cups and some for dusting
Black eyed peas:1 cup
Tomato-small(Grind to smooth paste)
Jeera-1 teaspoon
salt-as per taste
Ghee or oil-1 teaspoon
Chilli powder-1 teaspoon
Coriander powder-1 teaspoon
water to make the dough

1.Mash well the black eyed peas.
2.In a bowl add the wheat flour,ghee and salt.
3.Sieve through the flour, add the mashed peas and mix throughly
4.Add the tomato paste with rest of spices and mix gently.
5.Add little by little add water to make a dough.
6.Make a nice dough and set aside for 15 mins.
7.Take a lemon size ball and flat them like a chappati.
8.Heat a griddle and cook until brown on both sides.
Serve hot with raita or side dish

Enjoy.

This recipe is running to the event hosted by Ruchika cooks and host lineup by Susan

My Legume Love Affair is going on right now through April 30th
See the details in Ruchika Cooks and Susan

Rava Idli

2010-04-11T19:07:00.001-04:00

This is another recipe which i often make in my home to get all the vegetables we need.Its quick and easy to make.This wont need any side dish like sambar b'coz itself has a great taste.Even this makes a good lunch box and also for picnic time.

Ingredients:
Rava-2 cups
Curd:1 cups
Carrot:1 cup Shredded
Beans-1/2 cup(cut in to small piece)
Peas-1/2 cup
Potato-1small chopped into small pieces
Tomato-1/2 cup
Ginger-1tbsp
Green Chilli-as per the taste(cut them into small pieces)
Curry leaves-a few(cut them into small pieces)
Coriander leaves-a bunch(cut them into small pieces)
salt as per taste

Mustard and Jeera seeds for tampering.

Take a dry vessel and put the rava and steam it for 15 to 20 mins in pressure cook without the whistle.
Take out and cool it.

Meanwhile chop all the veggies and in a pan with a little oil and add the mustard and jeera seeds.
When it crackles add the ginger,green chilli and curry leaves.
Add potatoes and beans and sprinkle some water and keep frying.
Later add all other ingredients and mix well.
Switch off from the flame.
In a separate bowl add rava and curd and mix well.
Add some water and mix well to a batter consistency.
Add the veggies and adjust the salt.
Leave it for 15 mins.
It will become thick so add water to get a flowing consistency.
Grease the idli plate and pour the batter and steam them till 10 to 15mins.
Insert a fork in to idli so that it comes out clean.

Serve with chutney powder and enjoy!!!!
This batter can be made before hand and refrigerate so that can used in busy morning for a steaming hot idli.

Vegetable Semiya

2010-04-08T15:06:00.001-04:00

I love semiya!! Who woundn't right!! I tried different types.But nothing ever tasted good for me or for my hubby.When i was in india my MIL made this simple vegetable semiya which was so good and tasty. Its has loads of vegetables.Its easy too.So here comes the recipe..

Ingredients:
Semiya:2 cups
Water-4 cups
Cabbage:2 handful
Carrot: 1
Beans-1/2 cup
Small potato:1
Capsicum:1/2 cup
peas:1/2 cup
Turmeric powder-1/2 tbsp
sambar powder:1tbsp
salt: as per taste
Green chilli: as per taste(I added 1)
Coriander leaves: for garnish

Jeera and Mustart leaves with curry leaves for tampering.

Chop all the veggies and in a bowl with little water MW them for 5mins.Make sure the veggies are boiled or keep them again for 1 or 2 mins.
In a kadai add 1tbsp of oil and fry the semiya till it turns brown.Keep on frying or else it will burn.
Take the semiya out and add a little oil and tamper them with jeera and mustard leaves.
When it crackle add the curry leaves and add the veggies right away.Add the turmeric powder and salt.
Add 4 cups of water and close with a lid.When it start to boil adjust the salt and add the semiya with sambar powder.
Keep on stirring till all the water is absorbed by semiya.
Garnish it with coriander leaves.
Add 1tbsp ghee for extra flavor.

Enjoy!!!
This same method goes well with Rava/Sooji.