Awards

Today i am with my Awards.

Akheela of Torviewtoronto has shared this The versatile Award ..Thank you Akheela for sharing this lovely award with me.. I would like to share this award with all my blogger friends ..Dear friends please accept this Award..

 

And

Nithu from Nithu's kitchen has shared this Thank you card for participating in her Best Out of waste event.Thank you nithu for this lovely card.

Milagu Kuzhambu ( Pepper curry)

Ingredients

 Pepper   : 2 tbsps
Coriander seeds  : 1 tbsp
Toor dal   : 1 tsp
Curry leaves  : 1/2 cup
Tamarind      : small lemon size
Gingelly oil   : 1 tbsp
Red chilly    : 1
Mustard
Salt
Asafotida
Turmeric powder

Method

Soak tamarind in water for 15 mins
Dry roast pepper, coriander seeds, toor dal,red chilly, curry leaves and grind with soaked tamarind along with water to a smooth paste.
Heat gingelly oil in a pan ,add mustard seeds and asafotida.
Add the paste , salt, turmeric powder and 1/2 cup of water.
Keep the stove in medium flame and allow to boil till it becomes semi solid. 
Serve with plain rice with ghee.
This can be stored in a clean container for minimum 15 days.

This picture goes to Divya's Show me Your Refrigerator Event 

Oats & Dates Peda

Ingredients

Oats   : 1 cup
Dates  : 10 pieces
Jaggery grated : 3/4 cup
Butter            : 1/2 tbsp
Cardamom powder : 1 tsp
Cashewnuts

Method

Heat butter, roast oats till it becomes light brown colour and powder it.
Soak the dates in milk for 4 hrs and grind it along with milk to a smooth paste.
Take a heavy bottomed pan, add oats powder, dates paste, grated jaggery,cardamom powder  and mix throughly and stir them continously for 5 mins .
Switch off the flame ,let this cool for 30 mins.
When the mixture cooled down, take a small portion, make balls and flattern it on your palm ,arrange cashewnuts over them and serve.

150th Post - Mango Shrikhand

Hello My Dear Friends ,I am reaching my 150th post today... Thanks a lot for your love and support ... I think the main achievement is i got Many lovely Friends through this.. So to celebrate this wonderful time I made this Mango Shrikhand .. This is for you Friends...  

Ingredients

Mango pulp  : 3/4 cup
Yogurt          : 1 cup
Sugar            : 1/2 cup
Saffron
Cardamom
Cahewnuts
Raisins

Method

Drain the water from yogurt by tying it in a cloth and hang it for 2 hours.
Mix drained yogurt, mango pulp and sugar .
Add more sugar if needed.
Add cardamom powder, saffron and mix well.
Garnish with raisins, cashewnuts and refrigerate for 2 to 3 hrs before serving.

Finger Sandwich

Sending this to MM - Event hosted by sara's corner started by meeta

Ingredients

Wheat bread   : 4 slices
Chopped onion  : 1/2 cup
Chopped tomato  : 1/4 cup
Grated carrot        : 1/4 cup
Chopped capsicum : 1/4 cup
Chopped garlic     : 1 tsp
Chilly flakes          : 1 tsp
Grated cheese       : 2 tbsps
Coriander leaves    : 1 tbsp
Basil                      : 1 tsp
Salt

Method

Cut the bread slices into two pieces.
Combine chopped onion, tomato, grated carrot,capsicum , garlic ,chilly flakes,coriander leaves ,salt,crushed basil and mix well.
Spread mixture over the bread slice ,sprinkle grated cheese on it, toast it in the preheated oven till the cheese melts - just a couple of minutes.
Take it out and serve hot with tomato sauce.

Ulundu (Urad dal) Kanji with sprouted fenugreek

This kanji is very easy to prepare and easy to digest.. This is a recipe cooked without oil and very very good for health especially for sick people and cooking time is very less. Sending this to priya's think spice - Think fenugreek originally started by sunitha and Priya's let's sprout Event and also to kid's menu event by Neha

Ingredients

Rice  : 1 cup
Urad dal  : 1/2 cup
Sprouted fenugreek seeds  : 1 tbsp
Garlic       : 5 pods
Grated coconut : 1/2 cup
Cumin seeds     : 1/2 tsp
Salt

Method

Wash rice and dal ,put in a pressure cooker ,add sprouted  fenugreek,garlic,coconut,cumin seeds and salt. 
Add 5 cups of water and mix well.
Pressure cook till 5 whistles.
Mash well  and it should be in semi solid consistency.
Serve hot with any thuvayal and papad.

Pav Bhaji with moong dhal sprouts

Sending this to Priya's let's sprout event

Ingredients

Sprouted moong dal ; 1 cup
Peeled and cubed potato        : 1
Chopped carrot       : 1/2 cup
Chopped onion       : 1/2 cup
Chopped tomatoes  : 1/2 cup
Green chillies           : 2
Ginger - garlic paste : 1 tbsp
Pav bhaji masala       : 1 tbsp
Chilly powder          : 1 tbsp
Lemon juice             : 1 tbsp
Salt
Oil
Turmeric powder
Coriander leaves 

Pav buns     : 6
Butter          : 3 tbsps 

Method

Add a tsp of oil in a pressure cooker ,add chopped onions,chopped green chillies and fry.
Add ginger - garlic paste and fry well.
To this add chopped tomatoes, salt, turmeric powder, pav bhaji masala, chilli powder and stir well for few mins.
Now add cubed potato, carrot, the sprouts and mix well.
Close the lid and pressure cook till 3 whistles.
When it is cooled open and add coriander leaves , lemon juice and mash .( don't make it into paste.)

Then slit the bun into two. ( like a book)
Heat a flat pan,add  1 tbsp butter and rub the bun for few mins .
Serve hot with bhaji..

Carrot Pulao

Sending this to suma's Healing food- carrot event

Ingredients

Grated carrot     : 1 cup
Basmati rice       : 1 cup
Chopped onion  : 1/2 cup
Green chillies     : 4
Ginger - garlic paste  : 1 tsp
Cinnamon          : 1/2 inch
Cardamom         : 2
Cloves               : 4
Bayleaves          : 2
Pepper              : 1/2 tsp
Coriander leaves  : 2 tbsp
Ghee                   : 2 tsp
Salt

Method

Wash and soak rice for 10 mins.
Heat 1tsp ghee add 1/2 of the masalas ( cinnamon, cardamom,cloves, 1 bayleaves,pepper) and fry until the spices puff up.
Add rice and fry for just 2 mins.
Add 1 1/2 cups of water ,salt and let the rice cook.
Heat remaining 1 tsp ghee in a pan and add the remaining masalas ,chopped onion , chopped green chillies,ginger-garlic paste and fry  until translucent.
Add grated carrot ,salt and cook till done.
Add cooked and cooled rice and mix well.
Turn off the flame, garnish with coriander leaves.
Serve hot with any raita.

Microwave 5 in 1 Halwa

This is the first time i prepared this 5 in 1 Halwa.. With simple 5 ingredients which we have always in hand, it tastes amazing... 

Ingredients

Oats        :  1 cup
Wheat flour  :  1 cup
Bread           : 1 slice
Banana          : 1
Milk            : 1 cup
Sugar          : 1 1/2 cups
Ghee           : 2 tbsps
Cardamaom : 3
Cashewnuts : few

Method

Grind oats,wheat flour,banana, bread ,cardmom with milk to a smooth paste.
Add ghee in microwave safe bowl, and the paste ,cook in microwave high till it forms like dough. ( keep stir in between)
Add sugar ,mix well and cook again for 10 mins till it forms like a single lump.
Garnish with cahewnuts and serve hot.

Mor Kuzhambu

Ingredients

Yogurt     : 1 cup
Grated coconut : 1/2 cup
Coriander seeds : 2 tnsp
Channa dal        : 1 tbsp
Green chillies    : 4
Cumin seeds     : 1/4 tsp
Chopped ladies fingers  : 1/2 cup
Coconut oil      : 1 tbsp
Salt
Curry leaves
Asafotida


Method

Soak coriander seeds, cumin seeds, green chillies, channa dal for 1/2 an hour and grind with grated coconut to a smooth paste.
Add coconut paste to yogurt/curd , whisk well, cook over low heat ,string continously to prevent curdling.
Add salt and when it starts boiling, immediately switch off the flame.
Heat coconut oil in a pan , add mustard seeds, curry leaves, asafotida one by one.
Then add chopped ladies finger and fry till chnages its colour and add to the kuzhambu.
Seve with plain rice.

Mango Jam

Ingredients

Mango pulp  : 1 cup
Sugar           : 3/4 cup
Citric acid    : a pinch
Cardamaom powder : 1/4 tsp

Method

Mix mango pulp and sugar , cook on medium heat.
String continiously.
After 15 mins the mixture will come together like halwa.
At that point add cardamom powder, switch off the flame and Add citric acid.
Let it cool completely and store in sterilized bottle/container.
This jam can stay for 1 year..

Vegetable Momo

Sending this to cooking Escapades steamy kitchen event

Ingredients

For dough
Maida    : 1 cup
Salt
Water

For filling
Chopped Mixed vegetables : 1 cup ( carrot,cabbage, green peas)
Chopped onion                  : 1/2 cup
Chopped garlic                  : 1 tbsp
Chopped green chilly         : 1 tbsp
Pepper powder                  : 1 tsp
Soya sauce                        : 1 tsp
Oil
Salt

Method

Mix maida,salt and knead to a stiff dough with water .
Heat oil in pan ,put chopped garlic and fry for few mins.
Add chopped onion,green chilly and stir .
Add chopped vegetables and let it cook for 8 to 10 mins
Put pepper powder, salt ,soya sauce and mix and remove from fire.
Roll out medium size chapptti's from dough .
Use a cutter or glass to cut out the rounds of dough.
Take one round of dough, add a spoonful of filling in the center .
Fold all around the edges and seal .
Steam the momos for 10 mins.
Serve with tomato sauce.

Torrijas - Spanish Bread Pudding ( Eggless)

Sending this to AWED-Spain guest hosted by priya event by DK

Ingredients

Bread slices : 4
Milk            : 1/2 cup
Vanilla essence : 1/2 tsp
Sugar               : 1/4 cup
Cinnamon powder : 1/4 tsp
Honey                  : 2 tbsps
Oil                       : 1 tbsp


Method

Mix milk,sugar, vanilla essense , cinnamon powder and keep aside.
Dip the slices of bread in milk mixture and toast in a pan until golden brown.
Place the torrijas on a serving plate and pour honey over it.
Serve immediately with any fresh fruit.
I served with fresh cherries..

Leftover Rava upma to Rava Fingers

Sending this to PJ 'S Scrumptious delight from leftovers event

Ingredients

Leftover Rava upma  : 1 cup
Corn flour                 : 1 tbsp
Bread crumbs            : 1/2 cup
Oil


Method

Dissolve corn flour in water and mix well.
Mix Rava upma with little hot water , make a dough , spread it on a flat plate and cut into strips.
Take a rava strip ,dip it in the corn flour mixture , roll it on bread crumbs and deep fry in hot oil till golden brown.
Serve hot with tomato sauce.

Sothi Kuzhambu

Sending this to Ayeesha's Iftar Moments event

Ingredients

Chopped vegetables   : 2 cups( carrot,potato,beans,durmstick, green peas,cauliflower)
Chopped onion          : 3/4 cup
Chopped tomato       : 1/2 cup
First coconut milk(Thick)    : 1 cup
Second coconut milk(Thin) : 3 cups
Green chillies             : 3 nos
Chopped Ginger         : 1 tbsp
Cooked moong dal     : 1/2 cup
Coriander leaves         : 1/4 cup
Lemon juice                : 1 tbsp
Salt

Method

Grind ginger & green chillies to fine paste and keep aside.
Put chopped vegetables, chopped onions in second coconut milk and let it boil.
When vegetables are half cooked ,add chopped tomatoes and cook till vegetables are soft. 
Add cooked moong dal, ginger-green chilly paste,salt and mix well.
Add first/thick coconut milk ,gently mix to prevent curdling.
When sothi boils again switch off flame, add lemon juice and coriander leaves.
Mix and serve with plain rice or Idiyappam..

Sending this to suma's side dishes from India event

Sago Bagala Bath

Sending this to CWS- Sago guest hosted by Nilou of kitchen samraj started by priya 

Ingredients

Sago           : 2 cups
Curd/yogurt : 11/2 cups
Green chilly  : 1
Red chilly     : 1
Mustard seeds : 1 tsp
Cashew nuts    : 1 tbsp
Raisins            : 1 tbsp
Water              : 31/2 cups
Oil                  : 1 tsp
Salt
Coriander leaves
Curry leaves 

Method

Wash and soak sago in 31/2 cups of water and cook in pressure cooker till done.
Heat oil in a pan and temper it with mustard seeds, curry leaves, chopped green chilly and red chilly .
Add it to the cooked sago.
Add yogurt ,salt and mix well.
Then add raisins and cashewnuts and chopped coriander leaves and serve.
 

Gobi Paratha

Sending this to Sara's party Treat event

Ingredients

Wheat flour : 2 cups
Cleaned & grated cauli flower : 11/2 cups
Finely chopped coriander leaves : 1 cup
Cumin seeds                              : 1 tbsp
Green chillies ( deseeded)           : 3 (chopped)
Salt


Method

Mix grated cauli flower, Coriander leaves, cumin seeds, green chillies, salt and keep aside.
Knead wheat flour adding salt and required water to firm dough and let it rest for 1/2 an hour.
Take a lemon sized ball from dough for each paratha and stuff 2 tbsps of cauli flower mixture in the center.
Make into round shape and roll it out .
Some of the filling may come out but that's really tastes great for me.
Cook the parathas with little oil on hot tawa until both sides are golden brown .
Serve with any side dish or tomato sauce.

Tomato pasta

Ingredients

Cooked pasta    : 1 cup
Chopped onion  : 1/2 cup
Chopped Tomatoes  : 1/2 cup
Tomato sauce           : 1/4 cup
Chopped capsicum   : 1/2 cup
Chopped Garlic        : 1 tbsp
Red chilly powder    : 1 tbsp
Butter                       : 1 1/2 tbsps
Salt
Coriander leaves

Method

Heat butter in pan ,add garlic and onion and saute till the onion turns transparent
Add chopped tomatoes,chopped capsicum and mix well.
Put tomato sauce, red chilly powder , salt and cook till the mixture thickens.
Add cooked pasta and let it cook for 2 mins.
Garnish with coriander leaves and serve hot.

Coriander chutney in 2 minutes

Yesterday for dinner i was too lazy to do chapathis. So i thought of making dosas.. for side dish i have a bunch of coriander leaves in my fridge..i prepared this chutney in no time and really it was awesome.. perfect match for dosa i think.. 

Ingredients

Coriander leaves   : 2 cups
Idly milagai podi   : 3 tbsps
Tamarind paste     : 1/4 tsp

Method

Wash coriander leaves thoroughly and allow the water to drain.
Grind coriander leaves, idly milagai podi and tamarind paste to a paste by adding little water.
If necessary add little salt.
Serve with dosa or idly.

Beetroot stuffed Paratha

Ingredients

For the dough

Wheat flour : 1 cup
Salt
Enough water to make dough

For filling

Grated beetroot  : 1 cup
Finely chopped onion : 1/4 cup
Red chilly powder    ; 1 tsp
Garam masala powder : 1 tsp
Jeera powder               : 1/2 tsp
Coriander leaves          : 1/4 cup
Jeera                           : 1/4 tsp
Salt
Oil


Making dough

Mix flour ,salt and add enough water to make a firm dough and knead well for 5 to 6 mins and keep aside.

Making the filling

Heat oil in a kadai add jeera, chopped onion and fry well.
Then add grated beetroot and stir.
Put red chilly powder, garam masala powder , jeera powder, salt and fry.
When beetroot half cooked add coriander leaves, switch off the flame and let it cool.

Method

Divide dough into approximately 5 - 6 portions.
Dust 1 ball with flour and roll .
Place the beetroot filling in the center of the dough ,seal it and roll into a ball.
Roll to make a round or square paratha.
Cook the paratha on a hot tawa , when both sides are cooked ,add a little oil and cook till parathas turns golden brown.
Serve with any side dish of your choice ..

Mixed Vegetables & noodles soup

Ingredients

Finely chopped Mixed vegetables   : 1 cup( carrot,beans, cabbage, capsicum)
Crushed Noodles                                        : 1/2 cup
Butter                                            : 1 tbsp
Corn flour                                     : 2 tbsps
Milk                                              : 1/2 cup
Pepper                                          : 1 tbsp
Grated cheese                                : 1 tsp
Salt

Method

Heat the butter in a pan and fry corn flour for few minutes.
Slowly add milk and mix continiously.
Add chopped vegetables and crushed noodles and let it cook till it is done.
If necessary add  little water.
Put salt and pepper powder and mix well.
Serve it hot topped with grated cheese.

Sending this to Kid's menu event by Neha

Potato Gold coin

 

Sending this to sara's party treats event

Ingredients

Bread slices    : 8

Boiled & mashed potato  : 1 cup

Chopped onion               : 1/2 cup

Red chilly powder           : 1 tbsp

Garam masala powder     : 1 tsp

Coriander leaves             : 1/4 cup

Corn flour                      : 2tbsps

Salt

Oil

Method

Cut rounds from the bread slices using a cutter or a lid and keep aside.

Mix mashed potato, chopped onion, coriander leaves, red chilly powder, garam masala powder, salt and mix well and keep aside.

Mix corn flour in water to make a mixture of dropping consistency, but light thick enough to coat the bread.

Place 1 tbsp of potato mixture in one bread circular piece, cover with another bread piece ,slightly press it and dip it in the flour mixture and deep fry in hot oil on a medium flame till golden brown.

Repeat the same with the remaining bread slices.

Serve hot with tomato ketch up.

Mixed veg Sandwich with white Sauce

Ingredients

Wheat bread slices   : 10
Chopped onion        : 1/2 cup
Chopped vegetables : 1 cup ( carrot,cauli flower,Green peas,beans,capsicum)
Chopped garlic        : 2 tbsps
Pepper powder        : 2 tbsps
Butter                      : 1 tbsp
Maida                      : 1 tbsp
Milk                         : 1 cup
Grated cheese           : 2 tbsps
Coriander leaves       : 1/4 cup

Method

Steam cook the vegetables and keep aside.
Heat 1 tbsp butter in a pan, add chopped garlic and fry.
Put chopped onion and stir.
Add 1 tbsp maida, fry lightly and then slowly add milk and stir till it becomes thick.
Add steamed vegetables and mix well.
Put salt and pepper powder now and mix well.
Finally add grated cheese,coriander leaves and keep aside.
Apply this mixture between two bread slices and press gently.
Toast it in a tawa or in toaster & serve hot with tomato sauce.

Potato & peas Kurma

Ingredients

Boiled potato   : 2
Boiled green peas   : 1 cup
Grated coconut      : 1/2 cup
Green chillies          : 4
Chopped onion       :3/4 cup
Chopped tomatoes  : 1/2 cup
Cashewnuts             : 2 tsbps
Poppy seeds : 1 tbsp
Cardamom                : 2
Ginger -garlic paste    : 1 tbsp
Cinaamon
Cloves
Fennel seeds
Oil
Salt
Coriander leaves

Method

Soak poppy seeds,cashewnuts and cardamom for 1/2 an hour.
Grind coconut gratings, green chilly, soaked cashewnuts to a fine paste.
Heat oil in a kadai add cinnamon,cloves and fennel seeds .
When it is slightly fried add chopped onion .
Add chopped tomato and stir .
Add ginger -garlic paste, salt and mix well.
Put coconut paste and saute for 3 mins .
Add boiled potato and boiled green peas and mix well.
Add 1/4 cup water and let it cook.
When it starts boiling switch off the flame .
Garnish with coriander leaves and serve with rotis or parathas.

Carrot peel & palm fruit /nungu /ice apple peel soup

Yesterday i prepared this soup with soft & tender palm fruit / nungu.. Soup came out well with creamy texture & wonderful taste. 

Ingredients

Carrot peel   : 1 cup
Tender palm fruit/nungu peel   : 1 cup
Milk             : 1 cup
Garlic          : 3 pods
Pepper powder  : 1 tbsp
Coriander leaves 
Salt
Oil

Method

Heat oil in a pan ,stir fry chopped garlic for 2 mins and let it cool.
Grind carrot peels, palm fruit peels along with sauted garlic to a smooth paste.
Heat kadai, pour the paste ,milk, add pepper powder and salt to it.
Let it boil for 3 mins and garnish with coriander leaves.
Serve hot.

Sending this to nithu's Best out of Waste