Allam Pachadi.

Ginger is peeled and chopped up. It is then ground into paste along with green chiles, tamarind and jaggery. This chutney is condensed with huge flavors. So use sparingly. Serve tasty ginger chutney with idly, dosa, utappam, etc…
Makes: around 1/2 Cup of Tasty Ginger Chutney.

Ingredients:

• Ginger 6 – 8 inch Piece
• Green Chiles 2 – 3
• Jaggery 2 – 3 inch Block
• Tamarind 5 inch Piece
• Salt to taste
• Oil 1 tsp

Method of preparation:

Soak tamarind in little bit of hot water for sometime.
Peel, wash and roughly chop ginger.
Remove stems, wash and slice the green chiles.
Mash jaggery to make it easier for grinder to grind.

Heat oil in a pan on medium heat, add green chiles.
Fry for couple of seconds, add ginger, fry briefly and remove from heat.

Cool the mixture for couple of minutes and grind it along with jaggery, tamarind and salt.
When the mixture becomes thick paste, remove the ginger chutney onto a bowl.
Serve ginger chutney with idli, dosa, utappam, roti etc..
Notes: Make sure not to over fry the ginger.

Source: Talimpu

Some green tomatoes were sitting in my fridge since few days which i picked from Indian groceries,i bought them specially for making kootu with them, eventhough i wanted to make something different, while searching something new with green tomatoes through google i got hooked to this green tomato sabji from Aarti's Corner which she prepared these green tomatoes simply with onions and spices, this recipe sounds truly new for me where she have added jaggery... While going through her intro about this recipe, i came to know that this bhaaji is a Maharashtrian dish which her mom prepare quite often whenever she get this tomatoes from the market, i dont want to miss the chance to taste this delicious sabji and tried it immediately, this bhaaji tastes super delicious with a tangy taste and mild sweet taste, i served them as side dish along with rotis,both together works out wonder..This green tomato sabji's goes to PJ's inbox as she is hosting this month's Flavors of Maharashtra,event by Nayna and to Priya's & Aipi's Bookmarked Recipes..

Ingredients:

• 5nos Green tomatoes (chopped)
• 1no Onion(big & chopped)
• 1tsp Mustard seeds
• 1tsp Cumin seeds
• 1tsp Red chilly powder
• 2tbsp Jaggery
• Salt
• 1/4tsp Turmeric powder
• OIl

Method:
Heat oil, let splutter the mustard and cumin seeds, add the onions and saute until they turns trasnculent, add the chilly powder and turmeric powder,cook for few seconds, add immediately the chopped green tomatoes,saute for few minutes,finally add the salt and jaggery,cook everything in simmer until the veggies get well cooked..

Serve hot with rotis..

Source: Priya's Easy N Tasty Recipes

Crispy dosas with spicy coconut chutney are always my H's favourite eventhough he loved variety chutneys to enjoy along with his dosas...I tried out making a batter using quinoa and brown rice along with urad dal and fenugreek seeds which i kept for fermentation and enjoyed these healthy crispy dosas for our sunday's dinner...None will find out that these dosas are prepared with quinoa and brown rice, yep they turned out extremely crispy and ressembles quite like our usual dosas...Believe me or not we had a great dinner and enjoyed having these crispy dosas which turned almost like paper roast..This dosa goes to RC's Dosa Month..

Ingredients:

• 1cup Quinoa
• 1cup Brown rice (long grain)
• 1/2cup Urad dal (deskinned)
• 1/2tsp Fenugreek seeds
• Salt

Method:
Wash and soak the quinoa and brown rice together and urad dal along with fenugreek seeds separatly for 4hours..Grind the urad dal,fenugreek seeds as smooth batter in a grinder with enough water, take off the batter in a vessel,now grind the soaked quinoa and brown rice together as bit coarse paste with the soaked water,mix both urad dal batter and quinoa-brown rice paste together with enough salt..Keep aside for fermentation..

Heat the nonstick pan, pour a ladle of this fermented batter, spread them as a dosa and drizzle some oil.. cook on both sides until they get cooked..Serve hot with any spicy coconut chutney..

Source: Priya's Easy N Tasty Recipes

I have never tried making muffins with grapefruits and some grapefruits were sitting sadly since few days in my fruits basket, immediately i squeezed out their juice and grated their zest which i used in my super fluffy muffins for our snacks with oats, chocolate chips and whole wheat flour without eggs but not vegan as i used butter,milk and yogurt in this beautiful muffins..I can definitely say that i have given a second life to those mildly sour and bitter grapefruits...The picture itself says how tasty those beautiful muffins na...We enjoyed these cute looking muffins for our snacks with a cup of tea...

Ingredients:

• 1+1/2cups Whole wheat flour
• 1/2cup Rolled oats
• 1tsp Grapefruit zest
• 1/4cup Grapefruit juice
• 1cup Yogurt
• 1/4cup Milk
• 1tsp Baking powder
• 1/2tsp Baking soda
• 1/4cup Butter
• 3/4cup Sugar
• 1tsp Vanilla extract
• 1/4cup Chocolate chips

Method:
Preheat the oven to 350F..Sieve the flour with baking soda and baking powder, add the rolled oats and chocolate chips to the flour and keep aside...Meanwhile beat together the butter and sugar until they soft mixture, add the grapefruit juice,grapefruit zest,yogurt and vanilla extract, beat until everything get well mixed,finally add the milk and give a stir..

Now add gently the dry ingredients to the wet ingredients,mix well with a spatula, dont overmix the batter,else ur muffins will turns hard..Pour enough batter in greased muffins tray and bake for 15-20minutes..

Enjoy warm with a cup of tea..

Source: Priya's Easy N Tasty Recipes

Some dosas doesnt need fermentation and gets ready to make some crispy dosas immediately...I tried out making non fermentation dosas with horsegram (kollu) and with mixed dals for our dinner sterday which ressembles quite like paruppu adais..This dosas turned out super delicious,healthy,definitely guilt free if u use non stick pan to make them,yep they doesnt even need a single drop of oil if u make ur dosas in non stick pans..Serve this dosas with some spicy chutney for ur dinner or breakfast,u will completely fallen in love with this healthy dosas..Eventhough this dosas doesnt need fermentation, u need to soak the horsegram and dals for atleast 4 hours..We loved this healthy dosas and am gonna make quite often with different variations in future..This dosas goes to RC's Dosa Month..

Ingredients:

• 1cup Parboiled rice
• 1/2cup Horsegram
• 1/2cup Toordal
• 1/4cup Urad dal
• 1/2cup Channadal
• 1/4cup Moongdal
• 4nos Garlic cloves
• 1tsp Fennel seeds
• 5nos Dry red chillies
• Salt

Method:
Soak the rice and dals together for 4 hours along with dry red chillies and fennel seeds...Grind the soaked rice and dals in grinder with crushed garlic cloves and salt with enough water as bit coarse batter,keep the batter in room temperature..

Make dosas in non stick pan or in a hot tawa,drizzled with oil,cooked on both sides until they turns crispy and well cooked..

Source: Priya's Easy N Tasty Recipes

If u are searching for a simple and quick desserts for ur sudden guests or for ur sweet tooth,u have to give a trial definitely to these rose syrup coconut balls which is prepared along with rose water and sweet condensed milk..This tiny cute balls takes less minutes to get prepared and also get vanished within few hours...I couldnt stop munching them,yep they were quite addictive...Its completely ghee free so perfect for our sweeth tooth...Sending this cute balls to MM-Think Pink guest hosted by Sarah of Maison Cupcake,event by Meeta k..

Ingredients:

• 2cups Dessicated coconut
• 1cup Sweetened condensed milk
• 1tbsp Rose syrup
• 1tsp Rose water
• 1/2tsp Cardamom powder

Method:
Bring boil the sweetened condensed milk with rose syrup and rose water in a nonstick pan, add immediately the dessicated coconut,cook everything until the mixture get off from the pan,finally add the cardamom powder and put off the stove..

While the mixture is still warm,makes medium sized balls from the mixture and roll over some dessicated coconut,arrange them in an airtightened box..Enjoy..

Source : Priya's Easy N Tasty Recipes

Last week we had a wonderful climate,its wasnt neither too cold nor too hot, since yesterday the climate is getting worst and its rainy here..I simply prepared this super spongy pancakes yesterday for our snacks as we guys are craving something for chocolate and enjoyed a lot with maple syrup..Actually i was thinking to make some pancakes without oats but while going through my pantry, i got a not even half a packet of puffed rice..Immediately i decided to make pancakes with those puffed rice,i soaked them in buttermilk and grounded as fine paste which later i mixed with dark chocolate powder and whole wheat flour along with honey and baking soda..These pancakes were extremely spongy and delicious, since i used non stick pan they were completely oilfree..Wat an interesting and guilt free pancakes na,needless to say am very proud to create this wonderful looking pancakes and we loved it for our snacks..Obviously am sending this yummy pancakes to Ivy's Creative Concoctions & to Kurinji's HRH-Puffed Rice..

Ingredients:

• 1cup Puffed rice
• 1cup Wholewheat flour
• 2tbsp Honey
• 1/4tsp Baking soda
• 1cup Buttermilk
• 3tbsp Dark chocolate powder
• A pinch salt
• Oil or butter for cooking

Method:
Soak the puffed rice in buttermilk for an hour, grind the soaked puffed rice with buttermilk as fine paste, take the paste in a bowl,add the honey,wholewheat flour,baking soda,dark chocolate powder,salt...stir until they turns as bit thick batter, heat a non stick pan,gently drop enough batter for pancakes,drizzle oil or butter if needed,cook on both sides until they get well cooked..

Serve warm with maple syrup or nutella spread..

Source: Priya's Easy N Tasty Recipes

Ingredients :

• Crab -- 1 pound ,cleaned
• Onion -- 1/4 cup , julienned
• Tomato -- 1no. , chopped
• Turmeric Powder -- 1/4 tsp
• Red chilli powder -- 1/2 tsp ( acc to taste )
• Coriander Powder -- 3 tsp
• Thick tamarind pulp -- 2 tsp
• GG paste -- 2 tsp
• Salt -- to taste

To toast :

• Peppercorns -- 1 tsp
• Fennel seeds -- 3/4 tsp
• Cumin seeds -- 1 1/2 tsp

To grind :

• Coconut -- 1/3 cup
• Onion -- 1/4 cup ( shallots -- 3 small nos. )

For Seasoning :

• Sesame oil -- 2 tsp
• Cooking oil -- 2 tsp
• Fennel seeds -- 1/2 tsp
• Curry leaves -- a sprig

Method :

Dry roast the peppercorns, fennel seeds and cumin seeds and grind along with coconut and onions and make a fine paste. Heat a wide kadai with both the oil . Do the seasoning with fennel seeds and curry leaves. Add the chopped onions and scald well for a minute. Drop in the GG paste and saute until it starts sticking. Add the salt while adding onions. Throw in the chopped tomatoes , cook until the tomatoes disintegrates. Now add the turmeric powder , red chilli powder ,coriander powder and saute for 30 seconds.Add the crab now and scald well. Pour in the tamarind mixture and add a cup of water. Let the kulambu boil for few minutes. Finally add theground paste in the boiling kulambu and mix well. Let the whole mixture be in the heat and let it boils for 5 to 10 minutes / until cooked. Serve hot with rice ..

Happy eating guys,

Source: Kitchen Secrets

I know i went missing here for a month. I needed the break from this webworld, now i can say proudly that iam not addicted to blog or FB or WEB in total :) apart from funny thoughts flooded, i gave treat to my Depression, by making these Eggless Chocolate Muffins. This is Superb eggless recipe, suggested by Sharmilee. Its Easy, you will know when you prepare it.

Recipe Copied from my Eggless Moist Chocolate Cake
its a Fool Proof Recipe I tell You.

Baking Time : 25-30 mins, Yields 18 muffins.

How to Prepare Eggless Chocolate Muffins?

Wet Ingredients:

• Cold Water - 1 and half cup
• White Vinegar - 1 and half tbsp's
• Brown Sugar (or) Sugar - 1 cup
• Oil - 6 tbsp's
  

Mix the above Wet ingredients in a bowl together. Let the Sugar Dissolve well.

Dry Ingredients:

• All Purpose Flour / Maida - 1 and half cupCocoa Powder - 1/4 cup
• Baking Soda - 1/2 tsp
• Salt - a small pinch
  

Sift the flour and cocoa powder along with the salt and baking soda for atleast 3 times,

So that no lumps of cocoa powder / all purpose flour are there and also the baking soda is mixed well with the flour.

Mix the Dry Ingredients along with the wet ingredients and stir slowly. make sure no lumps are formed in the mix.

Pre-Heat the Oven to 180c and line the Muffin tray with Muffin Liners.

Pour the mix on to the Muffin tray and bake it for 25 mins exactly. Check whether muffins are baked, by insering a toothpick in the centre of a muffins, it should come out clean, else bake for another 5 mins.

Remove the Muffins from the tray and cool them on wire wrack. Let them cool down for 10 minutes.

Put the Muffins in Refrigerator for about 2 hrs and serve chilled.

To make Icing:

Mix the Icing sugar (5 tbsp's) with warm water (1 tbsp) and beat well. spread the icing over the muffins and serve.
Notes:

Lemon Juice can be uses instead of White Vinegar.

Brown sugar works perfect than Plain Sugar.

I feel cooling the muffins makes it taste better.

Source : Home Cook's Receipes

As a kid, I always thought that orange masoor daal was magical. The pretty orange color used to change into yellow when this daal was cooked. and for this magical reason, I used to request mom to use masoor daal often. :-D

Masoor Daal Ambat Varan

Ingredients

• 3/4 cup masoor daal
• salt to taste
• 2 tsp jaggery
• 1/2 tsp tamarind pulp (ready made)
• 1 tsp roasted cumin power

Tempering

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
• 1 sprig curry leaves
• 1 tbsp chopped onion

Grind coarsely or use mortar and pestle

• 2 tbsp cilantro/coriander leaves
• 1 tbsp fresh coconut
• 2-3 green chilies (more or less per required heat level)
• 1/2" ginger
• 2 cloves garlic
  

Suggested Accompaniment

• Ghee/Toop/Clarified butter
• Plain rice
• Pickle
  

Method
1. Pressure cook masoor daal. Mash it lightly and set aside.
2. Heat oil in a saucepan. Add mustard seeds, asafoetida , curry leaves sprig and turmeric powder.
3. As the seeds splutter, add chopped onion. Saute for till the onion is soft.
4. Now add coarsely ground paste and cumin powder . Saute for 2 minutes.
5. Add 1/4 cup water. Let it simmer for 5 minutes.
6. Add cooked daal, salt, jaggery, tamarind pulp and 2 cups water.
7. Bring to a rapid boil. Switch the gas to low. Let it simmer for 12 minutes.
8. Serve hot with plain rice & ghee.

Note -
1. 3-4 kokum petals can be substituted instead of tamarind pulp.
2. Toor daal can be used instead of masoor daal.
3. You can also add 1 chopped tomato if you like.
4. This recipe is vegan by itself. But it is enjoyed with a spoonful of clarified butter/toop/ghee.

Source: Enjoy Indian Food

Menthikura Idli.

Fenugreek leaves are cleaned, washed and wilted in oil seasoned with whole spices. The mixture is then mixed with idli batter and poured into idli moulds. The idli is then steamed till done. Serve fenugreek leaves idli with spicy idli powder or with sambar or with coconut chutney.
Makes: around 4 Fenugreek Leaves Idli.

Ingredients:

• Idli Batter 1 Cup
• Fenugreek Leaves 1/4 Cup Packed
• Green Chile 1
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Oil 1 tsp

Method of preparation:

Separate fenugreek leaves and thoroughly wash them.
Remove stems, wash and finely chop green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, fenugreek leaves and salt.
Fry till fenugreek leaves wilt and remove from heat.

In a bowl, add the idli batter, above fenugreek mixture and salt (if necessary).
Mix thoroughly and keep aside.

Grease idli moulds with few drops of ghee.
Spread few tablespoons of batter in each idli mould.
Place the idli stand in steamer.
Steam the idli for around 8 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve fenugreek leaves idli with spicy idli powder or with sambar or with coconut chutney.
Notes: Make sure idli is steamed well before removing from heat.

Source: Talimpu

Chama Dumpala Putnala Pappu Vepudu.

Arbi / Taro Root is pressure cooked as a whole till soft which aids in easy removal of its skin. Cooked Arbi is then chopped up and fried in little oil along with spices. Roasted Gram / Dalia is finely ground and added to the fried taro root along with spice powders. Serve taro root fry with dalia powder over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Taro Root with Dalia Powder.

Ingredients:

• Taro Root 4 Medium
• Roasted Gram / Dalia 5 Tbsps
• Red Chili Powder 1/2 tsp
• Turmeric Powder a Pinch
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Wash arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till soft.
Strain the arbi and once they are warm enough to handle, remove the skin and chop them into big chunks.
Grind roasted gram into fine powder along with red chile powder and salt using a spice blender.

Heat oil in a nonstick pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped taro root/arbi and fry them till they are golden brown around the edges.
Then stir in ground dalia powder and salt (if necessary).
Cook on low flame for a minute or two and remove from heat.
Serve taro root fry with dalia powder over plain steamed rice and dollop of ghee.
Notes: Make sure arbi is cooked right. Overcooking makes them mushy and unusable.

Source: Talimpu

Minty Green Tea.

If using green tea leaves, they are added to hot water to release their flavor. Mint leaves are also added to hot water along with sweetener. Serve fresh minty green tea hot or cold.
Makes: 1 Cup of Minty Green Tea.

Ingredients:

• Dried Green Tea Leaves 1 Tbsp
• Fresh Mint Leaves 5 – 6
• Honey to Taste

Method of preparation:

Wash mint leaves under fresh water.
Tear mint leaves if they are very big.

Bring to boil around a big cup of water.
When water comes to boil, remove from heat.
Place mint leaves in serving cup.
Add green tea leaves in a strainer.
Place the strainer on top of serving cup.
Pour the hot water over the tea leaves and press the leaves a little to release its flavor.
Add honey to taste and stir well.
Serve minty green tea hot or cold.
Notes: Make sure to adjust mint leaves according to taste.

Source: Talimpu

Instant Cabbage Dosa.

Cabbage is roughly chopped and ground into paste along with green chiles. The ground cabbage is then mixed with rice flour and spices and made into a batter. The cabbage dosa batter is then poured onto a hot flat pan and cooked till done. Serve instant cabbage dosa instantly as it is or with coconut chutney.
Makes: around 4 Instant Cabbage Dosas.

Ingredients:

• Cabbage 1/4 of Small Head
• Rice Flour 1/2 Cup
• Green Chiles 1 – 2
• Cumin Seeds 1/4 tsp
• Salt to Taste
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Remove outer leaves, wash and roughly chop cabbage.
Remove stems, wash and slice the green chiles.
Grind cabbage and green chiles into paste adding little water if required.

In a mixing bowl, mix together rice flour, cabbage green chile mixture, cumin seeds, curry leaves and salt.
Pour around a cup of water and make it into somewhat thin batter.

Heat a pan on medium heat.
When pan gets hot, pour a ladle full of cabbage dosa batter in circular motion.
Don’t disturb the batter once it hits the pan.
Simmer for a minute, drizzle few drops of oil around the edges of dosa.
When dosa turns golden brown, turn the dosa on other side.
Fry the dosa on medium high heat for a minute.
Remove the cabbage dosa on to a plate.
Repeat the same with remaining batter.
Serve instant cabbage dosa instantly as it is or with coconut chutney.
Notes: Make sure dosa is cooked well before removing from heat.

Source: Talimpu

Cauliflower Rasam.

Cauliflower is grated up and boiled in water along with moong dal. Oil is tempered with spices and added to the rasam as a final step. Serve cauliflower rasam with steamed rice and dollop of ghee.
Makes: around 2 Cups of Cauliflower Rasam.

Ingredients:

• Cauliflower 1/4 of Small Head
• Moong Dal 1/4 Cup
• Green Chiles 1 – 2
• Ginger 1 inch Piece
• Turmeric Powder 1/8 Pinch
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Asafoetida a Big Pinch
• Curry Leaves 5
• Oil 1 tsp

Method of preparation:

Remove outer leaves, wash the cauliflower and grate the cauliflower.
Remove stems, wash and slice the green chiles.
Peel, wash and finely chop the ginger.

Bring to boil a cup of water, add washed moong dal and turmeric powder.
Boil till moong dal becomes just transparent.
Add around a cup of water, green chiles, ginger, cauliflower, curry leaves and salt to the pot.
Boil for around 10 minutes or until cauliflower is cooked.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above rasam.
Boil the rasam for another minute and remove from heat.
Serve cauliflower rasam with steamed rice and dollop of ghee.
Notes: Make sure moong dal is cooked well before adding cauliflower to the pot.

Source: Talimpu

Boondi is prepared with besan/gram flour. The batter made with besan is passed through a perforated spatula before hitting the oil. It forms small balls. The deep fried boondi is then coated with sugar syrup for sugar boondi.
Makes: around 2 Cups of Sugar Boondi.

Ingredients:

• Besan/ Senagapindi 1 Cup
• Water 3/4 Cup
• Sugar 1 Cup
• Currants a Handful

Method of preparation:

In a mixing bowl, mix besan and water together into smooth batter without any lumps.

Heat oil in a wok on medium high heat.
Use a perforated big spatula to shield the oil.
Pour the batter onto the perforated big spatula to fill it up.

Make sure to very slightly tap the perforated spoon to let the batter fall through the holes and into the oil.
Stop when the wok is filled with boondi.
Let the boondi fry and turn a light golden in color.
With help of a skimmer, remove the fried boondi onto absorbent paper before they turn brown.
Repeat the process until all the besan batter is finished.

Prepare the sugar syrup by heating sugar and around half cup of water on medium high flame.
Let the sugar completely melt in the water and turn into syrup.
The syrup is done when its thick and forms a thin thread when pressed between fingers.
Remove the sugar syrup from heat, add cardamom powder.
You can also test the syrup by taking a tbsp of it into a bowl and seeing how it turns out when it cools down.
Drop all the boondi into the syrup along with currants and let it the sugar syrup coat all the boondi.
Mix thoroughly and the boondi helps cools down the syrup completely and syrup starts to turn white.
Store sugar boondi in a tight jar and serve when necessary.
Notes: Make sure not to over fry the boondi.

Source: Talimpu

I used to make parathas with veggies but never with mixed veggies and barley flour...I tried out this healthy and nutritious paratha using both barley flour and wholewheat flour for our yesterday breakfast..This parathas tastes marvellous along with simple coconut chutney at the same time y not along with paneer mattar, also its one of a best way to sneak veggies, in this paratha i used simply grated veggies like carrot,cabbage,radish,broccoli and zucchini....Needless to say this parathas goes to WWC-Barley guest hosted by me,event by Sanjeeta..

Ingredients:

• 2cups Whole wheat flour
• 1cup Barley flour
• 1cup Grated mixed veggies (carrot,radish,zucchini,broccoli & cabbage)
• 1tsp Ajwain seeds
• Salt
• Oil

Method:

Add enough salt to the veggies and keep aside for few minutes coz zucchini,cabbage & radish will definitely leaves some water, drain the water and add the veggies to the wholewheat flour,barley flour,ajwain seeds, gradually add the water left by the veggies and water,salt (if needed),knead everything as a soft dough,keep aside for half an hour...Make medium sized balls from the dough,dust with enough flour and roll as slightly thick circles..Drop gently the flattened paratha over a hot tawa,drizzle the oil,cook on both sides until they gets well cooked..

Enjoy with coconut chutney..

Source: Priya's Easy N Tasty Recipes

I love variety rasams even everyday with or without any side dish..I never stopped trying many different variations and we loved this garlic cabbage rasam which i prepared two days back for our lunch..For my surprise this rasam tastes truly fabulous when served simply served with lemon pickles and papads..I prepared this rasam using cooked moongdal and usual rasam powder along with sauteed cabbage and garlic..Do try friends, u will definitely love this combination in rasam..I usually add lemon juice instead of tamarind in rasam incase if u dont have lemon juice,no problem u can definitely add tamarind juice in ur rasam..

Ingredients:

• 1/2cup Cooked moongdal
• 1/4cup Cabbage (chopped)
• 4nos Garlic cloves (crushed)
• 1no Tomato(crushed)
• 1tsp Rasam powder
• 1/2tsp Lemon juice
• Few curry leaves
• 1tsp Mustard seeds+urad dal
• 2nos Dry red chillies
• 1/4tsp Asafoetida powder
• 1tbsp Coriander leaves(chopped)
• Oil
• Salt

Method:
Take the cooked moongdal,crushed tomato,rasam powder in a bowl,add enough water and keep aside...Now heat enough oil in a pan,fry the mustard seeds, urad dal,curryleaves,dry red chillies, asafoetida powder..Add immediately the crushed garlic,fry until they turns brown,add now the chopped cabbage,salt,cook everything for few minutes until the cabbage turns soft..Now add the already prepared dal-tomato mixture to the cooking cabbages (add salt if needed) and once it starts boiling put off the stove, add the chopped coriander leaves,lemon juice and serve hot..

Source: Priya's Easy N Tasty Recipes

As i told earlier i used partially cooked wheat grains for making this salad, which i cooked completely as we cook the pastas, this salad goes for simple,quick and easy breezy ingredients..Yep this salad need some lettuce leaves, black raisins, cooked wheat,grated carrots and some thinly grated sour green apples...Just serve this salad with yogurt dressing before ur lunch or for dinner with toasted bread slices, this salad is quite healthy,filling also at the same time refreshing..The sourness of green apple will be completely masked by the grated carrot and raisins..Enjoy this salad which tastes marvellous with mild sweetness and sourness together anytime of the day..Sending this salad to Pia's Innovative Salad -Apple,Strawberry or Pineapple..

Ingredients:

• Few lettuce leaves
• 1no Green apple (sliced or grated thinly)
• 1/4cup Grated carrots
• 1cup Cooked wheat
• Raisins as per need

Method:
Take the lettuce leaves, sliced or grated green apples, grated carrots,cooked wheat and raisins in a bowl,add the yogurt dressing,mix well and serve immediately..

Source: Priya's Easy N Tasty Recipes

I crossed this delicious and interesting moru curry at Nandini's Food Page,apart from roast i never tried making anything with taro root, i tried this curry long back and its sitting in my draft since a long, i prepared this chembu moru curry already twice,everytime its a big hit at home..Serve with moru curry with hot steaming rice and pickles,u will definitely love this wonderful moru curry...This curry goes to Priya's & Aipi's Bookmarked Recipes..

Ingredients:

• 5nos Chembu/taro root/seppankizhangu
• 1cup Curd
• 1/4tsp Chilly powder
• 1/2tsp Turmeric powder
• Salt
• 1/2tsp Mustard seeds
• 1/4tsp Fenugreek seeds
• 1no Dry red chillies
• 1sprig Curryleaves
• Oil

To grind:

• 1/3cup Coconut
• 1tsp Cumin seeds
• 2no Green chillies

Method:
Peel the taro roots and cut them as medium sized bites, cook them in enough water with salt,chilly powder and turmeric powder until they turn tender but not mushy..Meanwhile grind the coconut,green chillies, cumin seeds with some water and thick paste, add this paste to the cooking taro roots..put the flame in simmer,now add the curd,cook for few seconds...

Heat enough oil, fry the mustard seeds, fenugreek seeds, curry leaves and dry red chillies, add this tempered spices to the cooking curry,put off the stove..Serve hot with rice..

Source: Priya's Easy N Tasty Recipes

Its always fun to make no knead bread coz they need just mixing nothing more than that, u dont need to spend ur precious time on kneading for hours for making this bread..Yesterday i went for this no knead bread using some crushed garlic and sun dried tomatoes for making this healthy whole wheat bread,which i spiced up with some flax seeds, crushed red chilly flakes and dry herbs like parsley and thymn..This bread turned out super prefect and truly very flavourful coz of those crushed garlic cloves, when served along with a soup needless to say that this bread slices tastes super fabulous also along with cheese spread ,my teddies enjoyed having this savoury bread for their snacks...Since this bread goes for whole wheat flour,its completely healthy even for diabetic people, definitely a guilt free bread since its doesnt go for butter,sugar coz i used olive oil and honey...Obviously this bread is going to BBD#38 - No Knead Bread guest hosted by Cindystar..

Ingredeints:

• 4cups Whole wheat flour
• 4nos Garlic cloves (well crushed)
• 1/4cup Sundried tomatoes (finely chopped)
• 2tsp Active dry Yeast
• 1tbsp Honey
• 1/4cup Olive oil +1/2tsp for brushing
• 1tbsp Flax seeds
• 1/2tsp Thymn leaves(dry)
• 1/2tsp Parsley leaves(dry)
• 1tsp Dry red chilly flakes
• 2cups Luke warm water
• 1tsp Salt

Method:
Take the whole wheat flour,crushed garlic cloves, finely chopped sundried tomatoes,flax seeds (leave some seeds for topping),thymn leaves, parsley leaves, dry red chilly flakes in a bowl,meanwhile mix the water,olive oil,honey,salt and yeast, stir until the yeast gets mixed, immediately add the wet ingredients to the dry ingredients with a spatula, the dough will be extremely sticky, transfer the dough to a greased bowl,sit in warm place for two hours until they get doubled their volume..

Preheat the oven to 350F..Transfer the dough to the greased loaf pan, brush the top with olive oil,springle some flax seeds and bake for 10minutes at 350F and 20 minutes at 300F until the crust turns golden brown..

Take off from the oven and enjoy with soups or with cream cheese..

Source: Priya's Easy N Tasty Recipes

Who will say no to puffed rice balls, its one of the important and traditional sweets prepared for every Karthigai Deepam with jaggery or either with sugar..My favourite balls, i love this puffed rice balls very much..This weekend i picked a packet of puffed rice and tried making with honey instead of jaggery syrup or sugar, this balls tastes too delicious prefect as the same we do with jaggery syrup...My teddies didnt stop munching them and these balls vanished within few hours...Am sending this healthy puffed rice balls to Kurinji's HRH-Puffed Rice...

Ingredients:

• 2cups Puffed rice
• 1/2cup Honey
• 1tbsp Cardamom powder

Method:

Bring boil the honey with cardamom powder and stir continously,once the honey turns thick,put off the stove and add immediately the puffed rice..Either u can spread this puffed rice-honey mixture in a greased plate and slice as bars or roll them balls when they still warm..

Enjoy!

Source: Priya's Easy N Tasty Recipes

Since i tried out artichoke in my cooking, i got hooked completely to this wonderful veggies, i tried out making a side dish to serve along with rice using canned artichoke, potato and mushroom, definitely the addition of potato and mushroom turned out this simple masala truly delicious and everyone at home loved this masala when i served them with rice and sambhar...Simple but yet a delicious dish to enjoy even along with rotis..Sending to Healing Foods - Artichoke guest hosted by Vanessa,event by Siri..

Ingredients:

• 1cup Artichoke hearts (canned & chopped)
• 2nos Potatoes (cubed)
• 1cup Mushrooms (chopped)
• 1no Onion (big & chopped)
• 1no Tomato (chopped)
• 1tsp Ginger garlic paste
• 1/2tsp Cumin powder
• 1tsp Chilly powder
• 1tbsp Coriander powder
• Salt
• Oil
• 1/2tsp Fennel seeds
• Few curry leaves

Method:
Heat enough oil, fry the fennel seeds, curry leaves until they turns brown, add the chopped onions,chopped tomatoes,ginger garlic paste,sauté until the veggies turns mushy and the raw smell gets off...add the chopped artichoke hearts and chopped mushrooms, sauté for few seconds, add immediately the cubed potatoes, salt..Cook everything in simmer..Add the cumin powder, chilly powder,coriander powder,stir gently for few seconds until the veggies gets well coated...Springle some water and cook in simmer until the veggies get well cooked..

Serve hot as side dish along with rice or rotis..

Source: Priya's Easy N Tasty Recipes

If u searching for a quick,easy and oil-less snacks,u have to give a trial to this flavourful garlicky puffed rice mixture, also its takes very less time to get ready..Definitely a spicy,guilt free snack to enjoy without any hesitation...I prepared a box of this spicy mixture today for our weekend snacks..Yep after having some sweet muffins for our snacks its time to munch some spicy stuffs...Actually mixture goes for deepfried items while this mixture goes for less oil,yeah just for frying some roasted channa dal,peanuts and tempering this mixture...Obviously sending this mixture to Kurinji's HRH-Puffed Rice..

Ingredients:

• 1/4cup Roasted channa dal/pottukadalai
• 1/2cup Peanuts
• 3cups Puffed rice
• 2nos Dry red chillies
• Few curry leaves
• 4nos Garlic cloves (crushed)
• 1/4tsp Turmeric powder
• 1tbsp Chilly powder
• Salt
• 1tbsp Oil

Method:
Heat the oil, fry the peanuts until they turns crispy,take them out and fry the roasted channadal to the same oil until they turns brown,keep them aside..To the same oil, fry the garlic cloves,curry leaves and dry red chillies until they turns brown,put the flame in simmer and immediately add the turmeric powder,chilly powder and salt to them,fry for few seconds, add now the already fried dal and peanuts,sauté for few seconds..put off the stove..

Now mix this spiced dals & peanuts to the puffed rice..toss gently until everything gets well mixed..Arrange them in a air tightened box and munch them without any guilt..

Source: Priya's Easy N Tasty Recipes

Am an addict to citrus flavoured bakes while my family members are quite opposite to me, its quite hard to for me to avoid my fav citrus flavoured bakes, somehow i managed myself to make this eggless lemon poppyseeds muffins sterday, my kids enjoyed having this yummy muffins for their snacks while my H doesnt even want to have a bite..I enjoyed having this delicious spongy muffins with my kids for my snacks also for my breakfast with a cup of warm milk,for the first time i tried making this muffins with poppyseeds which i picked after a long hesitation needless to say we loved the addition of poppyseeds in this spongy muffins...U may see more bakes with poppyseeds quite often in my space...These muffins goes to Heather's BSI-Lemon..

Ingredients:

• 2cups All purpose flour
• 1/2cup Sugar
• 1/4cup Butter
• 1/4cup Oil (sunflower or canola)
• 1cup Buttermilk
• 2tbsp Lemon juice
• 1tsp Lemon zest
• 1tsp Baking powder
• 1tsp Baking soda
• 1tsp Vanilla extract
• 2tsp Poppy seeds

Method:
Preheat the oven to 350F..Sieve the flour with baking soda and baking powder,add the poppy seeds and keep aside...Beat the sugar,butter and oil until the sugar gets well dissolved, immediately add the buttermilk,lemon juice,lemon zest and vanilla extract, whisk everything well..

Gradually add the dry ingredients to the wet ingredients, mix it well with a spatula,batter will be quite thick but dont overmix the batter,else ur muffins will turn hard...Drop enough batter to the silicon muffin tray and bake for 20-25minutes until a skewer inserted comes out clean..

Enjoy with a cup of tea..

Source : Priya's Easy N Tasty Recipes

Kanda Bhaji or else Khekda bhaji are made from onions, these crunchy fritters are prepared using besan and onion and its quite famous in Maharashtra...These bhajis are prefect when its rainy or chilled evening snacks, these crunchy bhajis tastes marvellous for evening snacks when served along with a cup of tea...Eventhough this onion bhajis ressembles quite like our pakodas, its has a fabulous taste coz of ajwain seeds and coriander seed powder are used in this bhajis..Am sending this kanda bhaji's to Flavors of Maharashtra guest hosted by PJ,event by Nayna..

Ingredients:

• 1cup Besan flour
• 2nos Onions (chopped lengthwise)
• 1tsp Red chilly powder
• 1/2tsp Coriander powder
• 1tsp Ajwain seeds
• 1/4tsp Baking powder
• 1/4tsp Turmeric powder
• Salt
• Oil for frying

Method:
Mix the flour,chilly powder, coriander powder, ajwain seeds,baking powder,turmeric powder and salt,make a thick batter with enoug water, heat oil for deep frying, dip gently the sliced onions to the batter,drop them to the hot oil..fry until they turns golden brown and drain the excess of oil with a paper towel..

Serve with ketchup..

Source: Priya's Easy N Tasty Recipes

Sometimes a simple curry may turn our lunch or dinner absolutely wonderful na, this simple snakegroud stir fry is one among those simple stir fry which goes prefect along with sambar or rasam at the same time one of my favourite side dish which my mom never failed to feed us atleast once in a week, i still remember whenever we go to our grandma's village, we guys go with our grandma to pluck fresh snakegourds from her backyard and prepare this simple stir fry with loads of freshly grated coconut...This stir fry makes me nostalgic and am sending this dish to Gayathri's Walking Through The Memory Lane..

Ingredients:

• 2cups Snakegourd (chopped)
• 1no Onion (chopped)
• 3nos Green chillies (slit opened)
• 1/4cup Freshly grated coconut
• 1tsp Mustard seeds+urad dal
• 1/2tsp Cumin seeds
• Few curry leaves
• Salt
• Oil

Method:
Heat enough oil,let splutters the mustard seeds, urad dal and cumin seeds, add now the chopped onions,slit opened green chillies and curry leaves, sauté until the onions turns transculent...immediately add the chopped snakegourd and salt,stir for few minutes in high flame and put the flame in simmer,springle some water, cover the pan with lid, stir occasionally until the veggies get cooked..Finally add the grated coconut,cook for few seconds and put off the stove..

Serve hot with rice..

Source: Priya's Easy N Tasty Recipes

Serve rotis,naans or kulchas with this aloo mattar anytime, i can sit and eat without saying 'NO', anything with potatoes and green peas are always my favourite..I prepared this yummy aloo mattar gravy few days back which i served with my Paneer Barley Paratha, both together turned out super delicious..This aloo mattar goes fabulous as side dish even along with ghee rice or mildly spiced vegetable pulao when served hot....This aloo mattar goes for a simply preparation quite like paneer matar and this gravy goes for onion tomato based masala..I used baby potatoes and fresh green peas for making this wonderful looking gravy..

Ingredients:

• 1/2kg Baby potatoes (cooked & peeled)
• 1cup Green peas
• 1no Onion (chopped)
• 2cups Tomato puree (store bought)
• 1/2tsp Sugar
• 1tsp Ginger garlic paste
• 1tsp Cumin seeds
• 2nos Bayleaves
• 1tsp Red chilly powder
• 1tbsp Coriander powder
• 1tsp Garam masala powder
• 1/4cup Cream
• Oil
• Salt
• Chopped coriander leaves

Method:
Heat enough oil, fry the cumin seeds,bayleaves then add the chopped onions,garlic ginger paste and sauté until the raw smell goes away, add the green peas,cook for few seconds, add now the tomato puree, garam masala,coriander powder, red chilly powder,sugar and salt..cook everything in low flame for few minutes..meanwhile in a pan,heat few drops of oil, fry the cooked baby potatoes for few minutes until they turns crispy..

Add now the cream, fried potatoes cook in low flame until the oil gets separates from the gravy, add the chopped coriander leaves and serve with chapathis,rotis or naan...

Source: Priya's Easy N Tasty Recipes

This recipe has a long follower list and hope the fever runs thro'. At first, I saw this recipe from Pazham Pappadam Payasam and bookmarked .. But ,over the days I almost forgot until Priya posted few days ago . Her picture was so sumptuous that made everyone drool ,including me. Savi also tried the same recipe and told it's sold out.. Immediately , off to market and bought some tender legs , though am a seafood lover and hates chicken.. Seriously , I must say, it was mind blowing.. .. Yummylicious..

Ingredients :

• Chicken drum sticks -- 5 pieces
• Red chilly powder -- 1 tbsp
• Coriander powder -- 1 tsp
• Chicken masala powder -- 1 tsp, ( I used eastern brand )
• Turmeric powder -- ¼ tsp
• Garam masala -- ¼ tsp
• Salt -- to taste
• Lime juice -- 1 tsp
• Water --2 tbsp
• Oil -- as needed for shallow frying

Other Ingredients :

• Ginger a small piece
• Garlic -- 1 clove
• Sliced onions --½ cup, ( optional )
• Curry leaves -- few leaves
  

Method :

Clean and make some slits here and there on the chicken drumsticks and keep aside.Prepare a marinade using th ered chilli powder, coriander powder , lime juice, garam masala, Salt , turmeric powder and chicken masla powder using 2 tbsp of water. Rub this marinade on the drumsticks and leave overnite or atleast min 2 hrs.

Heat a kadai with oil and fry the ginger ,garlic ,curry leaves . Saute well. Followed by thinly sliced onions and saute. Finally add the marinated drumsticks and scald well. Cook the drumsticks in medium low heat for 10 minutes so that the meat inside cooks well and outer layer turns crispy..

Happy eating guys

Source: Kitchen Secrets

ZuNka is a simple dry dish made with the vegetable of your choice and chick pea flour. You need more oil than usual to make sure that chickpea flour gets well roasted.

Kobi Cha ZuNka
Cabbage-Chickpea Flour Stir fry

Ingredients

• 1 small cabbage, finely shredded about 12 oz
• Salt
• 1/2 tsp chili powder
• 1/2 tsp sugar
• 1 cup besan/chickpea flour
• 1 tbsp oil
  

Tempering

• 1 1/2 tbsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida
  

Garnish

• 2 tbsp cilantro/coriander leaves, chopped
• 1 tsp lemon juice
  

Method
1. Heat oil in a nonstick kadai or a wok. Add mustard seeds, asafoetida and turmeric powder.
2. As the seeds splutter, add cabbage. Saute for 5 minutes.
3. Cover and let it cook.
4. After getting cooked, add salt, sugar, chili powder. After adding salt, cabbage may water a little. Let that water evaporate.
5. Now sprinkle besan/chickpea flour, a spoonful at a time, while stirring the cabbage mixture. The cabbage will absorb the besan.
6. After adding all the besan, add 1 tbsp oil. Saute on a low flame till the zunka becomes dryish and besan turns golden and appears cooked.
7. Stir in lemon juice and cilantro.

Note -

1. I like to use less oil and hence I used 1 1/2 Tbsp + 1 tbsp for getting the best taste at the cost of less oil. But more oil you can add, better the taste will be. So choice is yours. I generally use nonstick kadai for making this bhaji.
2. If made with less oil, this ZuNka tends to get very dry. If you are going to serve with chapati, use little yogurt as an accompaniment. In that case, it's no longer vegan!

Source: Enjoy Indian Food

Club Sandwich is a toasted sandwich but what makes it special is three breads instead of the usual two. I love to order this sandwich along with a cup of tea or coffee. You can also request the whole wheat bread (which goes by brown bread in Mumbai). That's what I generally do when I have it at one of my favorite places - Tea Center at Resham Bhavan.

Club Sandwich - Serves 2

Ingredients

• 6 slices of bread
• 1 boiled potato, peeled & cut into thin circles
• 1 red but very firm tomato, cut into thin circles (Make sure to remove seeds)
• 1 small cucumber, peeled and cut into thin circles
• 2 slices of cheese
  
• 1 recipe sandwich chutney
  
• butter/oil as needed
  

Method

1. Butter the bread slices.

2. Place bread slices with buttered side down in the sandwich maker.

3. Spread chutney, tomato, cucumber.

4. Place another bread slice on top.

5. Add potato and cheese slices

6. Place third bread on top. Spread some butter on the outer side.

7. Toast in the sandwich maker till ready

8. Serve with a tooth pick holding the sandwich along with tomato ketchup and hot cup of tea or coffee

Note -

1. In United States, I use Pepperidge Farm's very thin bread slices to make this sandwich. If using those, make sure that tomatoes are very firm otherwise it will make the sandwich soggy.

2. You can spread green chutney on all the breads to make it spicy or do not use green chutney to make it mild.

Source: Enjoy Indian Food

Yet another cake for my son's birthday celebration in his kindergarten. I followed Ria's lace border technique for this cake & it came out absolutely perfect. Everyone is surprised to believe it's a homemade cake. It looks really cute & taste simply delicious. Happy to see my son had fun with his friends & teachers arround. Happy Birthday to U my dear :)

Ingredients :

For the sponge :

1. Eggs - 4 nos (Medium)
2. Sugar - 150 gms
3. Vanilla essence - 1 tsp
4. All purpose flour - 100 gms
5. Baking powder - 1 tsp
6. Cornflour - 50 gms

For the Marcarpone filling :

1. Mascarpone - 100 gms
2. Whipping cream - 200 ml
3. Vanilla essence - 1 tsp
4. Icing / Powdered sugar - 3 to 4 tbsp (to ur sweet tooth)
5. Sliced strawberries

For the lace border :

1. Semi-sweet or Milk chocolate - 1 bar
2. Caramalized almond flakes for decorating
3. Chocolate flakes for decorating
4. Sliced strawberries for decorating

Method :

For the sponge :

1. Grease the baking pan & preheat the oven about 180 C.

2. Put eggs in a mixing bowl and whisk until foamy. Mix together the sugar & vanilla essence.

3. Mix together the flour, baking powder & cornflour & whisk into the egg mixture on the lowest setting. Transfer the sponge into the greased baking pan & bake it for 25 mins or until done.

4. Allow the cake to cool & cut them horizantally into three layers.

To make the Mascarpone filling :

5. Combine together the mascarpone cheese, whipping cream, vanilla essence & icing sugar. Whisk the cream to almost stiff.

For Lace border :

6. Melt the chocolate & transfer it to the piping bag. Measure the cake & cut the parchment paper accordingly. Now create your design & pattern over the parchment paper. Allow it to set for a while.

Arranging the cake :

7. Put the bottom layer on a cake platter, spread the mascarpone filling on top, then put the next layer on top, press down lightly and spread the filling & arrange the sliced strawberries on it. Finally, put the top layer on top & press lightly.

8. Now coat the top and sides of the cake with a thin, even layer of the cream.

9. Decorate the almond flakes, sliced strawberries & chocolate flakes on the cake.

10. Before the chocolate becomes hard wrap the chocolate lace border arround the cake & refrigerate it. Gently peel the parchment paper once set.

Happy baking :)

Source: Cooking With Swapna

Spring Vegetable Dosa.

Vegetables like carrot, cabbage, bell pepper are finely chopped and seasoned with salt. Dosa batter is prepared with urad dal and rice flour. The batter is made into somewhat thin dosa and layered with chutney and then with prepared spring vegetables mix. Once the dosa is cooked and is in light golden in color, it is removed from heat and served with any chutney.
Makes: around 10 Spring Vegetable Dosa.

Ingredients:

• Urad Dal 1/2 Cup
• Rice Flour 1 Cup
• Green Chiles 1
• Salt to taste
• Oil as required

For One Serving:

• Ginger Chutney 1 Tbsp
• Cabbage (grated) 2 Tbsps
• Green Bell Pepper 1 Tbsp
• Carrot (grated) 1 Tbsp
• Onion (chopped) 1 Tbsp

Method of preparation:

Remove stem, wash and finely chop green chile.
Peel and finely chop the onion.

Soak urad dal in water for around 3 hours.
Refresh the urad dal in fresh water and grind it into fine paste adding enough water.
Remove the urad dal onto a mixing bowl, add rice flour and salt.
Mix everything thoroughly and keep covered in a dark place for 6 – 8 hours.
In a mixing bowl, mix together all the vegetables and season the mixture with salt.

Heat a flat pan on medium – high heat.
Pour a ladle full of fermented dosa batter and spread with back of the ladle in circular motion into thin dosa.
After a few seconds, layer the dosa with a Tbsp of ginger chutney.
Layer the dosa with few tablespoons of the prepared spring vegetables mixture.
Pour around quarter tsp of oil around the dosa and fry till it turns golden brown in color.
Carefully remove the dosa from heat.
Repeat the same with remaining batter.
Also, store any leftover dosa batter covered in a refrigerator for couple more days.
Serve spring vegetable dosa with any chutney of your choice.
Notes: Make sure the dosa is made thin else cook on other side

Source: Talimpu

I was breaking my head for our today's dinner, coz none at home wanted to have salads or either soups,finally i decided to prepare this quick and simple easy breezy upma with shredded cabbage and puffed rice..This upma gets ready within few minutes, also vanish within few minutes too...Crunchy cabbage and puffed rice together tastes super marvellous..Just enjoy this upma with some coconut chutney or either with sugar, the choice is urs..This upma goes to Kurinji's HRH-Puffed Rice..

Ingredients:

• 1cup Cabbage (shredded)
• 3cups Puffed rice
• 1/4tsp Turmeric powder
• 3nos Green chillies (slit opened)
• 1no Onion (big & sliced lengthwise)
• 1tsp Ginger (grated)
• 1/2tsp Mustard seeds
• 1/2tsp Urad dal
• 1/2tsp Channadal
• 2nos Dry red chillies
• Few curry leaves
• Salt
• Oil

Method:
Heat enough oil, let splutters the mustard seeds, urad dal,channadal,dry red chillies..Fry the dry red chillies until brown, add now the sliced onions,grated ginger,curry leaves and slit opened green chillies,sauté until the onions turns transculent,immediately add the shredded cabbage,turmeric powder and salt, cook for few seconds (we need crunchy cabbage so dont cook for a long),meanwhile just wash the puffed rice and strain in a colander..

Add now the washed puffed rice to the veggies, toss everything gently..Serve hot with chutney..

Source: Priya's Easy N Tasty Recipes

I prepared myself low fat paneer using skimmed milk powder at home, paneer prepared with milkpowder tastes exactly as we get from the fullfat milk...I prepared making this paratha using those low fat paneer cooked like paneer bhurji,which i added to barley and wheat flour to make some delicious parathas,this parathas doesnt even need any side dishes to enjoy eventhough everyone at home had it with side dish,yep we loved this paratha and served along with aloo mattar, which i'll be posting soon, so stay tuned...Obviously this parathas goes to WWC-Barley for Breakfast guest hosted by myself,event by Sanjeeta & to my own event CWS-Wheat guest hosted by Suma..

Ingredients:

• 1cup Paneer (scrambled)
• 1no Onion (chopped)
• 3nos Green chillies (chopped)
• 1tsp Garam masala powder
• 1/4tsp Ajwain seeds
• Few curry leaves
• Salt
• 1tbsp Oil
• 2cups Wheat flour
• 1cup Barley flour
• 1cup Yogurt
• Salt
• Oil for cooking

Method:
Heat a tablespoon of oil, fry the ajwain seeds and curry leaves, add immediately chopped onions,chopped green chillies until they turns brown, add the scrambled paneer, garam masala powder and salt,cook in simmer until the paneer get well coated with spices..Keep aside and let them cool..

Take the wheat flour,barley flour, already prepared paneer bhurji in a bowl, add enough salt (take care not to add more salt coz we have already added salt in paneer bhurji),gradually add the yogurt and turn as soft and smooth dough,keep aside for half an hour..Make 10-12medium sized balls from the dough,dust with enough flour and roll as circles..

Heat a tawa, drop the rolled parathas,drizzle oil and cook on both sides until they get well cooked,enjoy hot with any sort of side dishes..

Source: Priya's Easy N Tasty Recipes

A simple yet my favourite one pot meal is this mango rice. U can make this rice in no time , ofcourse u can use any other veggie ( which gives flavour to the rice when cooked ) rice following the same method . I's so happy to make this rice when VJ said he is gonna eat outside , I know, u guys must be thinking, what ..?! Yep, again the same fact, he hates mango. Before my baby A , I used to make two seperate meals, one for me and the other for VJ , But now, I hardly find time to make one quick set of meal, ohh yeah, he is keeping my hands full, all day.. :) . At the same time I grab every single opportunity to make my tummy happy by making such kinda quickie yet delicous n flavourful meal..

Ingredients :

• Cooked rice -- 2 cups ( preferable Basmati )
• Grated raw mango -- 3/4 cup ( acc to ur taste )
• Cashews -- a handful
• Peanuts / Groundnuts -- a handful
• Turmeric Powder -- a pinch
• Salt -- to taste
• Green chillies -- 2 no, slit opened
  

For Seasoning :

• Ghee -- 1 tsp
• OIl -- 2 tsp
• Mustard seeds -- 1/2 tsp
• Channa dhal -- 1 tbsp
• Urad dhal -- 1 tbsp
• Cumin seeds -- 1/2 tsp
• Dry red chillies -- 1 no , broken to halves
• Hing -- a pinch
• Curry leaves -- a sprig

Method :

Take a wide bottomed kadai and pour the oil and ghee together. Add the mustard seeds once the oil is hot and let them crack. Then add the hing . Now add the cumin seeds and fry them. Later add channa and urad dal and fry them in the medium low heat until they turn golden. Add the peanuts and cashewsd as well. Fry them till they turns crisp. Now add the dry red chillies and mix them well in the oil. Drop in the grated mango along with the green chillies and turmeric powder and saute them for 2 minutes. By the time, all the juice from the raw mango must have been gone . Now add the required salt and mix well. Slowly add the rice and combine well with the mango masala. Serve hot with Sago Fryums ..

Happy eating guys,

Source: Kitchen Secrets

Ingredients :

Shortcake :

• 2 cups all-purpose flour
• 5 tbsp granulated sugar
• 2 tsp baking powder
• 1/3 cup butter , cold, cut into slices
• 1/8 tsp salt
• 1/2 cup heavy cream ( u may add few more tbsp of cream if the situation demands )

For Filling :

• 1 pound strawberries, stemmed and quartered
• 40 gms icing sugar for strawberries

Whipped Cream :

• 1 cup heavy cream, chilled
• 50 gms sugar
• 1 tsp vanilla extract
• 1/2 tsp freshly grated lemon zest (optional)

Method :

For Filling :

• Mix strawberries with 3 tablespoons sugar and refrigerate / keep it aside for 10 to 20 minutes to let them get juicy..

For Shortcake :

• Preheat the oven to 425degrees F.
• In a large mixing bowl, combine the flour, baking powder, salt and sugar together. Now add the cold butter pieces to the flour and rub it in with your fingers.. At this stage, the mixture will resemble like an oatmeal. Add heavy cream and mix until just combined. Do not overwork the dough any point . Divide them into big equal balls and place on a lined baking sheet , 3 inches apart.
• Gently pat them a bit till they are an inch height. Bake them for 15 to 18 mts ( ovens may vary ) / until the shortcake top turns pale golden brown.
• Remove the shortcake from the baking sheet and place on a rack to cool slightly. Cut each piece in half horizontally using a serrated knife.

Note :

• U may not need the entire quantity of full heavy cream to make a stiff dough / just combined.
• So make sure not to dump all the cream at once , use as per need.
• Ovens may vary, So keep an eye on ur shortcake after 15 minutes , Actually I overbaked my shortcake a bit.

For Whipped cream :

• Using an electric beater beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

To assemble :

• Spoon some of the strawberries with their juice onto each shortcake bottom/ base .
• Top with a generous dollop of whipped cream and then place the shortcake top. Spoon more strawberries over the top / on the sides and serve.

Happy eating guys,

Source: Kitchen Secrets

This Thandai mixture has following ingredients -
1. Dry edible rose petals
2. Char Magaj seeds
3. Almonds
4. Pistachios
5. White Peppercorns
6. Black Peppercorns
7. Cloves
8. Green Cardamoms
9. Fennel seeds
10. Poppy seeds

Method -
1. Powder all the ingredients together in a dry spice grinder. Store in an airtight bottle in the fridge.

Source: Enjoy Indian Food

Throwing potatoes together with some spices is a favorite backup plan for any Indian home cook. When you travel through the various states of India, along with landscapes, spices and taste change. Simple potato curry takes this form in my MIL's kitchen.

Rasawala Bataka
Potato Curry

Ingredients

• 4 medium potatoes, boiled, peeled, cut into pieces, approx. 3 1/2 cups
• 1/2 cup green peas (optional) - I used frozen variety
• 2 tsp coriander cumin seed powder
• 1/2 tsp chili powder
• 1 tsp pavbhaji masala (optional)
• 1 tsp sugar
• 3-4 kokums, rinsed
• salt to taste

Tempering

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 tsp asafoetida
• 1 tsp green chili-ginger paste

Suggested Accompaniments

• Rotlis or Theplas
• Chundo or Athanu (Pickle)
• Roasted papads
• Lemon wedges

Method
1. Heat oil in a saucepan.
2. Add all the tempering ingredients except paste. Add paste after mustard seeds sizzle. Saute for 1 minute.
3. Add potatoes. Fry for 30 seconds. Add 2 cups water. Add green peas if using.
4. Add all powders, sugar, kokum & salt. Bring to boil.
5. Switch gas to low. Simmer for 10-15 minutes.
6. Switch off the gas. Cover and set aside for 5 minutes.
7. Serve with hot rotlas or theplas with lemon wedges and roasted papads.

Note -
1. This is the basic recipe. It can be made many different ways. Use raw potatoes instead of boiled ones. Use a little tomato ketchup instead of kokum. Use chopped tomato instead of kokum. Use onion in tempering. Throw some boriya chilies in the tempering. Though pav-bhaji masala is not the part of the traditional recipe, it adds an extra kick to the simple recipe.

Source: Enjoy Indian Food

Its always fun baking cake with kids especially for special occasions. My little prince turning 4 started his day by baking his cake, candle blowing & finally cake cutting. Perfect chocolate cake with chocolate ganache and apricot flavour. Sacher torte the most popular german cake & that was his birthday cake as well. It taste simply delicious with fresh cream.

Ingredients :

1. Semi-Bitter chocolate - 200 gms
2. Sugar - 150 gms plus 5 tbsp
3. Eggs - 8 nos
4. Butter - 150 gms
5. Vanilla extract - 1 tsp
6. A pinch of salt
7. All purpose flour - 150 gms
8. Baking powder - 1 tsp
9. Powdered sugar - 30 gms
10. Apricot preserve / Jam - 250 gms
11. 300 gms semi bitter chocolate

Method :

1. Preheat the oven at 180 C. Melt the 200 gms chocolate over water. Keep aside.

2. Seperate the egg yolks & whites.

3. Combine the butter, sugar, salt, vanilla extract & egg yolks till creamy and fluffy. Add the melted chocolate & mix.

4. Sieve the flour & baking powder together.

5. Gently fold the flour mixture to the chocolate mixture.

6. Whisk the egg whites with powdered sugar till soft peaks. Gently fold them to the cake mixture. Grease the baking pan & bake the cake for 45 mins or until done.

7. Heat the apricot preserve & filter it.

8. Meanwhile cool the cake & divide it equally. Apply the warm apricot preserve in the middle & over the cake. Refrigerate the cake for 2 hours.

9. Now melt the 300 gms chocolate with 5 tbsp of butter. Pour the chocolate ganache over the cake & spread it over the sides. Allow it cool.

Ready to serve.

Source: Cooking With Swapna