Fruit Skewers

sending this to  Sara's party treats event

Ingredients

 Fruits         : 1 cup ( papaya, banana, guava, orange and grapes)
 Honey        : 2 tbsp

Method

Wash and cut the fruits into bite size pieces.
Take a tooth pick and arrange the fruits one by one.
Arrange the skewers on a plate and drizzle honey on it and serve for your kid's party.

Channa Masala

 

sending this to " MLLA 21" guest hosted by Mirch Masala  and Srilekha's " EFM - Theme parathas - gravies/ curries series and also to veggieplatter's delicious dals event

Ingredients

Channa          : 1 cup ( soaked overnight and cooked)
Onion            : 2 ( pureed)
Tomatoes      : 3 ( pureed)
Ginger - garlic paste : 1 tbsp
Chilli powder  : 1 tsp
Coriander powder  : 1 tsp
Garam masala powder : 1 tsp
Turmeric powder     : 1/4 tsp
Jeera                       : 1/4 tsp
Oil
Salt
Coriander leaves

Method

Heat oil in a kadai put jeera .
Then add pureed onion and pureed tomato and ginger- garlic paste and fry well.
Add salt and 1/4 tsp of sugar and mix well.
Now add the dry masalas one by one.
Mix well and let it fry for 5 mins in oil.
Now add the cooked channa to the masala.
Slightly smash the channa and add coriander leaves.
Serve with channa battura.

Channa Batura

 

Sending this to Srilekha's " EFM-Theme Parathas - gravies/curries series"

Ingredients

Maida         : 1 cup

Curd          : 1/4 cup

Salt            : to taste

Sugar        : 1 pinch

Oil

Method

Mix maida,curd, salt and sugar and make a dough.

Keep aside the dough for 2 hours.

Round even sized balls.Flatten the balls to puri

Deep fry this in oil till the poori pops fully and then remove it from the frying pan.

Serve with channa masala.

Rava Bonda

 

I am sending this to PJ's scrumptious delights from leftovers event

Ingredients

Rava          : 1/2 cup
Idly mavu (batter)  : 3/4 cup
Onions             : 1 chopped
Green chillies    : 3
coriander leaves
Salt
oil

Method

Mix rava, idly flour, salt, onions, coriander leaves without water.
Heat oil.
Take a ball  and deep fry it
Remove from the frying pan after the balls become golden in colour.

Serve with coconut chutney.

Dal Fry

 

Sending this to Srilekha's " EFM - Theme - parathas - gravies/ curries series" and also to veggieplatter's delicious dals event

Ingredients

1 cup  moong dal

1cup  Masoor dal

1 cup Chopped onion

1 cup Tomatoes  (chopped)

4 tsp Garlic chopped

2 tsp Ginger (chopped)

1 tsp Green chillies (chopped)

1 tsp garam masala

Red chilly powder

Turmeric powder

Coriander powder

Cumin seeds(Jeera)

Salt to taste

Ghee

Method

 

Put ghee in a cooker add jeera, onion till turns brown.

Then add tomatoes, garlic, ginger , green chillies and all spices.

Now add both dals to it.

Add required water and salt

Close the lidof the cooker .

After 4 whistles switch off the fire.

Serve hot with jeera rice and roti.

Papaya Halwa

Sending this to Nive's celebrating sweets - Halwa event

Ingredients

Papaya pulp           : 1 cup

Sugar                     : 1/2 cup

Ghee                     : 1 tbsp

Method

Cook papaya on low heat till very soft.
Add sugar and continue to cook till it begins to leave the sides.
Add ghee and mix well.
Serve hot or cold.

Naan

 

Sending this to Srilekha's "EFM -Theme- parathas-gravies/curries series"

Ingredients

Maida          :  1 cup
Dried yeast   : 1/4 tsp
Sugar           : 1 tsp
Curd            : 1/4 cup
Salt


Method

Dissolve yeast in warm water and set aside for 20 mins
Mix sugar,salt and maida.
Make a hole in the flour mixture and pour curd and yeast mixture.
Knead into a dough  ,cover with a wet cloth and allow to double in size - about 3 hrs.
Don't knead the dough again.
Divide the balls into 6 portions and roll it into a thick round in shape like rotis.
Heat tawa , place the naan on it.
When you see the bubbles appear, turn to the other side  and increase the flame to high , flip the naan and place onto the open flame.
The naan now balloon up and now turn to the other side.
If needed smear the naans with butter.
Serve with any side dish.

Guava Ice cream/ Sorbet

 

sending this to sharmi's CFK Event

 

Ingredients

Guava           :   5
Sugar            : 5 tbsps
Cherries        : 5
Banana         : 1

Method

Cut the guavas in half and scoop out the seeds.
In a mixie jar put guava, banana, sugar and grind until smooth.
Add chopped cherries to it.
Place this mixture in Freezer for 45 mins.
Serve chilled.

Sending this to " Lets celebrate with colours"
 Event By Asankhana
And Shama Nagarajan"s "Family"s Favourite Food " Event

Mint pulao

Ingredients

Cooked rice          : 1 cup
Stems plucked and washed mint leaves   : 1 cup
Onion                      : 1
 green chillies           :3
Green peas              : 1/2 cup
Ginger- garlic paste  : 1 tbsp
Cardamoms           : 2
Cinnamon              : 1
Cloves                   : 2
Ghee                     : 2 tbsp
Salt

Method

Grind  mint leaves, green chillies, ginger- garlic paste  to a fine paste.
Heat ghee in a kadai , when it is hot add cinnamon,cloves. cardamom then the chopped onions and green peas.
Stir well and now add the ground mint paste.
Saute well until the mint changes the colour and add salt to it.
Now add the cooked rice and mix well.
Remove from fire and serve with any raita.

Rumali Roti

sending this to srilekha's "EFM-Theme -paratha and gravies/curries series

Ingredients

Maida          : 1 cup
Wheat flour  : 1 cup
Oil               : 2 tbsp
Salt             : to taste

Method

Mix All the ingredients .
Knead into  a soft dough using water.
Keep aside for 1/2 an hour.
Take a small ball and roll as thin as possible.
Invert a deep tawa or iron pan on gas burner.
When hot spread the roti on the inverted tawa and let it cook.
When black spots appears on the roti remove from flame and fold like a handkerchief and serve with any side dish of your choice.

Aloo Navabi

This is a very tasty recipe with less ingredients.

sending this to srilekha's " EFM - Theme - parathas- gravies/ curries series"

Ingredients

Potato ( boiled)    : 5
Red chillies  : 5
Tomato sauce   : 2 tbsps
Coriander seeds   : 1 tbsp
Ginger - garlic paste  : 1tbsp
Garam masala powder  : 1 tbsp
Cumin seeds                : 1 tsp
Green chilly                 : 1
Coriander leaves
Salt
Oil

Method

Soak red chillies in hot water for half an hour
Heat oil in a pan shallow fry the boiled, chopped potatoes separately .
Grind the soaked red chillies, coriander seeds, ginger-garlic paste and garam masala.
Remove potatoes from pan and keep aside.
Heat the remaining oil in the pan, add jeera and chopped green chilly.
Then add ground masala and stir well.
Put tomato sauce and salt.
After 5 mins add fried potatoes and mix well.
Garnish with coriander leaves.

Trifle Pudding

Sending this to Sara's Party treat event

Ingredients

Sponge cake    : 1( cubes)

Mixed fruit pieces   : 1 cup (here  i used papaya, banana, orange )

Mixed fruit jam       : 2 tbsps( mix with lukewarm water)

Custard powder     : 2 tbsp

Milk                      : 2 cups

Sugar                    : 3 tbsps

Chopped nuts       : 2 tbsps

Method

Prepare custard as per the instructions in the pocket.

In a large bowl, first layer with half of the cubed cake, then chopped fruits,chopped nuts, jam syrup and custard and repeat the same process again.

Top off with solid mixed fruit jam.

Refregerate for 3 hrs  and serve chilled.

Corn -Capsicum Pulao

l

sending this to Erbeincucina's Healing foods capsicum and also to priya's veggie/fruit a month event : corn  

Ingredients

Rice            : 1 cup
Sweet corn ( cooked with little salt)   : 1 cup
Capsicum    : 1
Onion         : 1
Pepper powder  : 1 tsp
Bay leaves        : 1
Ghee               : 1 tbsp
Green chillies   : 2
Salt
Coriander leaves

Method

Wash, soak the rice  for 10 mins and cook  with water in 1: 1/2 ratio .
Heat ghee in a pan put bay leaves, chopped green chillies and onion and saute well.
Then add capsicum and corn, mix well.
Now add salt and pepper powder and stir well.
Then add cooked rice and mix well.
Garnish with coriander leaves.
Serve with any raita of your choice.

Vegetable Cutlet

Ingredients

Potato         - 5 (boiled & mashed)
Grated carrots  - 1/2 cup
Boiled french beans ( chopped finely)- 1/4 cup
Grated ginger   - 1 tsp
Chilly powder   - 1 tsp
Garam masala powder  - 1 tsp
Bread crumbs    - 1/2 cup
Corn flour         - 2 tbsp
Salt
Oil

Method

Mix mashed potato, beans , carrot,ginger, red chilly powder, garam masala powder, salt
and knead to a smooth dough.
Dissolve corn flour in water
Take a ball from potato mixture, flatten it to a desire shape, dip in corn flour water, roll in bread crumbs.
Heat oil, deep fry the cutlets until golden brown.
Serve with tomato sauce.

Jeera Rice

Ingredients

Rice           : 1 cup
Jeera          : 2 tbsp
Bay leaves : 1
Ghee         : 3 tbsp
Salt       
Water       : 2 cups

Method

Wash & soak rice for 1/2 an hour
Heat ghee in a pressure pan, fry bay leaves and jeera.
When the jeera starts popping add soaked rice and stir
Add 2 cups of water and salt, close the lid and let the rice cooked.
Serve with dal.

Papaya Banana Smoothie

Sending to "Serve me some- summer smoothies"
Ingredients

Papaya    - 1 cup
Banana   - 1
Milk         -1 cup
Honey      - 2 tbsp

Method

Combine milk, papaya and banana in a blender .
Blend until smooth.
Pour to a serving glass and mix honey.
Serve chilled

Sweet Potato Sambar

Ingredients

Toor dal      - 1 cup
Tamarind   - lemon size
Sweet potato  - 3
Sambar powder   - 3 tbsp
Salt
Asafotida
Mustard
Oil
Curry leaves

Method
Wash and cook toor dal in a pressure cooker.
Cut the sweet potatoes and let it boil in tamarind water along with sambar powder and salt.
Add cooked toor dal .
Heat oil, season with mustard, asafotida and curry leaves and add to the sambar.
Garnish with coriander leaves.
Serve with rice.

French Beans Dry curry

Ingredients

Beans( chopped)    -  1 cup
Coconut              - 1/2 cup
Red chilly         - 2
Salt
Oil
Curry leaves
Urad dal

Method
Heat oil in a pan, season with mustard, urad dal, red chillies and curry leaves.
Add chopped beans, mix well.
Add salt and 1/2 cup water.
When beans cooked add coconut.
Serve with rice.

Seasame chutney

 

Sending this to " Cooking with seeds" by sourashtrakitchen

Ingredients

Seasame      - 2 tbsp
Coriander seeds   - 1 tbsp
Red chillies          - 3
Salt

Method

Dry fry the seasame,red chilly and coriander separately.
Add salt and grind to  a smooth paste.
Serve with idly or dosa.

Mixed Vegetable Sabzi

Sending this to CoL -Leftover Delicacies 

And also to Healthnut Challenge by yasmeen

Ingredients

Mixed vegetables       - 2 cups ( i used carrot, beans, peas, potato, cauli flower, baby corn,red cabbage, white cabbage, brocolli)
 Onion                - 2
Red chilli powder    - 1 tbsp
Oil
Mustard
Salt
Curry leaves

Method

Chop  the vegetables
Chop the onion
Heat oil in a kadai, add mustard, curry leaves, onion and saute well.
Add the vegetables, salt and let it cook for 5 nins
Now add chilli powder and mixwell.
Serve with rice.

Vegetable Briyani

Ingredients

Rice       - 1 cup
Mixed vegetables  - 1 cup( carrot, beans, peas, potato, cauli flower)
Coconut milk       - 1 1/2 cup
Onion                 - 2
Tomato               - 2
Ginger-garlic paste - 2 tbsp
Green chillies      - 5
Bay leaves
Cinnamon
Cardamom
Cloves
Ghee
Salt
Coriander leaves
Mint leaves


Method

Wash & soak rice for 10 mins .
Chop the vegetables .
Grind tomatoes separately.
Grind 1 onion,1/2 of the coriander leaves, 1/2 of the mint leaves and green chillies
Heat ghee in a pressure pan,put bay leaves,cinnamon,cardamom,cloves, chopped onion,ginger-garlic paste, ground paste , salt in this order and saute well.
Now add tomato juice,soaked rice  and mix well.
Close the lid,wait for 1 whistle and reduce the flame , cook for 10 mins.
Garnish with rest of the coriander leaves and mint leaves.
Serve with any raita.

Sarkarai Pongal

Sending this to Priya's CWS - Cardamom seeds Event and also to priya's JFI - Wedding Feast series

Ingredients

Raw Rice  -1 cup
Moong Dal  - 1Tsp
Jaggery       - 2 cups
Ghee           - 3 tbsp
Cashewnuts  - 2 tsp
Cardamom powder  - 1 tsp

Method

Pressure cook rice and moong dal with in the ratio of 1:4 & leave 7-8 whistles and mash it.
Add 1/2 cup hot  water to jaggery and filter it.
Boil the jaggery and when it reaches the thick consistency add the mashed rice,cardamom powder and stir well.
Fry cashews in 3 tbsp of ghee and add to the sarkarai pongal and mix well.

Mixed Vegetable Kurma

Sending this to srilekha's  "EFM - Parathas Gravies/ curries series" and also to Healthnut Challenge by yasmeen

Ingredients

Mixed vegetables    - 2 cups ( carrot,cauli flower, beans,peas, potato)
Onion         - 2
Tomato       - 2
Ginger- garlic paste - 2 tbsp
Cinnamon    - 1 piece
Cardamom   - 2
Cloves      - 3
Coconut  - 1 cup
Cashewnuts  - 2 tbsp
Khuskhus    - 1 tbsp
Green chillies  -  4
Salt
Oil
Coriander leaves

Method
Cook the vegetables.
Soak khuskhus, cashewnuts and cardamom for 1/2 an hour .
Grind Coconut, green chillies with soaked cashew mixture to a very smooth paste.
Heat oil in a kadai ,add cinnamon, cloves onions and stir well.
Then add tomato ,ginger-garlic paste, salt and fry for sometimes.
Now add the ground coconut mixture and cooked vegetables.
Let it boil for 5 mins and garnish with coriander leaves.
Serve with chapathi or poori or any pulaos.

Thiruvathirai Special Kootu (Thalagam)

Ingredients

Plantain   - 1
Yellow pumpkin - 1 piece
White pumpkin  - 1 piece
Yam                  -  1 piece
Potato                - 2
Colocasia          - 10
Sweet potato    - 1
Toor dal       - 1 cup
Tamarind    - 1 lemon size
Turmeric powder
Sambar powder - 2 tbsp
Salt
Oil
Mustard
Curry leaves


Dry roast & grind to a smooth paste

Coriander seeds      - 2 tbsp
Channa dal               - 1 tsp
Grated coconut        - 1 cup
Red chillies              - 5

Method

Cook toor dal in a pressure cooker.
Soak tamarind in water and squeeze out the extract.
Add all the chopped vegetables to the tamarind water and cook with salt, turmeric powder and sambar powder.
Add ground paste and toor dal to the vegetables.
Season with mustard and curry leaves.
Serve with Thiruvathira Kali.

Green Chutney

Ingredients

Coriander leaves        - 1 cup
Green chilly                - 2
Tamarind                   - small piece
Salt
Oil
Mustard
Asafotida
Curry leaves

Method

Grind washed coriander leaves, green chillies, tamarind and salt to a fine paste with using little water.
Heat oil in a kadai, put mustard,curry leaves and asafotida.
Pour this tempering over the chutney , mix well and serve.

Coconut Chutney

Ingredients

Coconut       - 1 cup
Fried gram dal -1/4 cup
Green chilly     - 3
Mustard
Oil
Curry leaves
Salt
Asafotida

Method

Put coconut, dal, green chilly and salt in a blender with little water and grind to make a smooth paste.
Heat oil in a kadai, add mustard , curry leaves and asafotida.
Pour this tempering over the chutney,mix well and serve with idly or dosa.

Peas Pulao

 

Sending this to Mirch masala for " MLLA -21"

Ingredients

Rice         - 1 cup
Peas        - 3/4 cup (Frozen or soaked)
Onion     - 1
Ghee       - 2 tbsp
Cinnamon  - 2
Cardamom - 2
Cloves        - 4
Bay leaves  - 2
Ginger- Garlic paste  - 1 tbsp
Salt
Coriander leaves
Mint leaves

Method

Soak rice for 10 mins and drain it.
Heat ghee in a pressure pan or rice cooker, put bay leaves, cinnamon, cardamom,cloves, onions and ginger-garlic paste one by one in this order.
Stir well till onions become transparent.
Fry the peas (here i used soaked peas )  and drained rice
Then add 1 1/2 cups of water and required salt.
Cook until done,add coriander leaves and mint leaves and serve with any kurma and raita.

Adai Recipe

Ingredients

Boiled rice      -  1 1/4 cup
Toor dal         - 1 cup
Channa dal    - 1 cup
Urad dal        - 1 tbsp
Red chillies    - 8
Onion            - 2
Grated Coconut         - 1/2 cup
Salt
Curry leaves

Method 

Wash and Soak rice and dal separately and grind together coarsely with salt and red chillies.
Add grated, chopped onion and curry leaves.
Heat dosa tawa, pour 1 ladle of batter and spread as round.
Put oil on sides and cook both sides till crispy.
Serve with any side dishes like butter, jaggery, avial or idly milagai podi.

Mysurpa(k)

Sending this to priya's JFI - Wedding feast series

 

Sending this to srishkitchen's diwali series event

Ingredients

Besan flour   - 1 cup
Ghee            - 2 cups
Sugar          - 2 cups
Water         - 1/2 to 3/4 cup

Method

Dry fry the besan flour for just 1 min and add 1 tsp ghee,mix well and keep aside.
Mix sugar and water, let them boil till the sugar reaches 1 string consistency.
Then pour ghee and besan flour little by little into the sugar syrup and stir well.
Make sure the flame is in simm position and stir continously.
When the mixture starts thicken and slightly turned to the golden colour and leaves the sides of the pan immediately pour to the greased plate , and cut into desired shape.

Soya Chunks Dry curry

Ingredients

Soya chunks     - 1 cup
Coconut             - 1/2 cup
Red chilly powder  - 1 tbsp
Turmeric powder    - 1/2 tsp
Saunf                     - 1 tsp
Cardamom            -  2
Cinnamon             - 2
Curry leaves
Oil
Mustard
Salt

Method

Boil soya chunks with 1/2 tsp salt & turmeric powder.
Squeeze the water & grind coarsely.
Grind coconut,saunf, cardamom, cinnamon and red chilly powder to a coarse powder and mix with soya chunks and keep aside.
Heat a pan ,put oil and season with mustard and curry leaves.
Then add soyachunks mixture ,salt and stir well.
Serve with rice or chapathis.

Thiruvathirai Kali

Ingredients

Raw Rice    - 1 cup
Moong Dal   - 1/4 cup
Jaggery powdered   - 1 1/2 cups
Water          - 2 1/2 cups
Coconut        - 1/2 cup
Ghee            - 2 tbsp
Cashewnut
Cardamom 

Method

Roast rice and moong dal separately & grind both together in mixi to a coarse powder
Dissolve jaggery in 2 1/2 cups of water & strain.
Take a cooker vessel ,add jaggery water, coconut and 1tsp ghee & let it boil.
Then slowly add rice-dal powder, close the cooker lid and  wait for 2 whistles, then switch off the flame.
Fry cashews in rest of the ghee, add cardamom powder,mix well & serve with Thiruvathirai Special Kootu.