Eggless Tiramisu - Absolutely Delish

Tiramisu, delicious Itlaian dessert..quite famous all over the world..made with mascarpone cheese, lady's finger biscuits n whipping cream this dessert is usually prepared by adding eggs, in my version i have completely skipped the eggs n prepared just with eggless cake, cream, coffee n cheese..The name tiramisù means "pick-me-up", referring to the two caffeine-containing ingredients, espresso and cocoa...can prepared tiramisu with strawberries, raspberries, also with different fruits, but i have prepared the traditional tiramisu...its really a delicious dessert, but one thing while having this delicious dessert, u should n't think about the weight, coz of cheese n cream this dessert is quite a heavy dessert any how its worth to try n enjoy every spoon of this creamy cheesy dessert friends..

1cup Heavy Whipping cream
1/2cup Sugar
2slices Eggless vanila cake
1+1/2cup Mascarpone cheese
1cup Cold coffee
2tbsp Dark chocolate powder

Chill the whipping cream and bowl by keeping in freezer for few minutes, whisk the whipping cream until it reaches stiff peaks with a electric hand mixer.

Put the cheese, sugar in a bowl n whisk it for a while, now fold the whipped cream to the cheese mixture, just brush the cake with cold coffee n turn both sides, dont soak for a long, they will turn mushy..Arrange the cake in a rectangular baking pan..

Put half of the cheese mixture on the caje,apply the second layer of cake and remaining cheese, sift the chocolate powder over the cream cheese, cover in a plastic wrap n place the pan in fridge, keap atleast for 2hours..

While serving springle a bit of chocolate power n serve it immediately..

Besan N Methi Paratha - Nutritious Flat Bread

Besan Paratha is highly nutritious gram flour bread popular in Punjabi cuisine..The paratha was first conceived in ancient Punjab (which now forms eastern-Pakistan and northern India), but soon became popular all over South Asia and is now available in every South Asian region..A paratha can be eaten simply with a blob of butter spread on top but it is best served with pickles and yoghurt, or thick spicy curries of meat and vegetables. Some people prefer to roll up the paratha into a tube and eat it with tea, often dipping the paratha into the tea..I have added frozen methi leaves instead of coriander leaves as the recipe from here says, also i skipped onion else i followed the same, we enjoyed having this healthy nutritious flat bread with Mango thokku (grated mango pickle), spicy side dish n thick curd..This is my entry for RCI-Haryana, guest hosted by EC of Simple Indian Food, event started by Lakshmi of Veggie Cuisine...also to Garnishing Tips N Technique for Indian foods by Food Fanatic..goes even to JFI-Wheat guest hosted by Roma, event started by Indira...

1/2cup Besan (Gram Flour)

1cup Wheat flour

1 tsp Red Chili Powder
1/2 tsp Turmeric Powder
4 pinches Asafetida
1/2 tsp Cumin seeds
Handful of Methi leaves
1/4cup All purpose flour for dusting
Salt to taste
Ghee or oil

Mix all the ingredients except ghee or oil in a bowl n leave them aside for half an hour...divide the dough into equal portions, dust the dough balls with all purpose flour while rolling instead of wheat flour, coz wheat flour will get burned while cooking the parathas and roll them as circles..drizzle half a tsp of oil r ghee n cook the paratha on both sides until they get cooked well..

Serve the Besan and methi paratha with pickles r curds!! Nutritious Flat bread na!!!

Goes to Original Recipes by Lore of Culinarty...

Tarte Aux Pommes Normande/Normandy Apple Tart

French people's one of the most favourite dessert is Apple tart, they are prepared in many ways with so many variety of apples...Sometimes it had a mixture of applesauce and ground almond with a buttery layer of thinly sliced appples...other times, it had apple wedges or thin apple slices that were baked with a rich and inviting custard that could bring comfort to any cloudy day. In this Normandy apple tart i used low fat cream with eggs n sugar, a custard like preparation,this is very tastiest fruit tart and quite a best n worthy simple dessert...U may find so many variations of preparation , this is my way of preparaing Normandy Apple tart, i have already posted simple version of Apple Tart using applesauce.

2nos Golden Apples
1no Pastry sheet
1cup Low fat cream
1/2cup Sugar +1tsp Sugar
2nos Eggs
1tsp Vanilla extract

Place the pastry sheet in a tart mould and pick them with fork to make small dots, now slice very thinly the apples, arrange this sliced apples over the pastry sheet, meanwhile whisk together the cream, eggs and sugar with vanilla extract together also preheat the oven to 350F, pour this cream mixture over the arranged apple slices, springle 1tsp of sugar over the apple slices, this helps for caramelising the apples while baking, bake the tart in middle rack of the oven for 30 minutes...

Let them cool, cut the tart as small triangles n enjoy, this tart will taste delicious if u serve them chilled!!!

Eggless Banana, Chocolate Chips N Cinnamon Cake

I have already tried Banana N Chocolat Cake for S&SB challenge, here is my eggless version of chocolate and banana cake with a teaspoon full of cinnamon powder to give them more flavour, initially i want to try this cake as vegan version,but i have added a cup of milk to grind along with my bananas which makes the banana puree more creamy, also i used apple cider vinegar for this cake instead of white distilled vinegar which i bought recently while doing my weekend shopping, one more delicious cake from my kitchen.. again its needless to say its really worthy to try this delicious cake, which vanished within few hours once i arranged in air tightened box, my kids loved them like anything..am happy to try this cake with cinnamom, which makes the cake more delicious and flavoursome!!!.. As i used vinegar in this cake, this yummy cake goes to Egg Substitute-Vinegar by Madhu of Eggless Cooking...

2cups All purpose flour
1cup Sugar
2nos Bananas
1cup Milk
1/2cup Canola oil
2tsp Butter (room temperature)
1tsp Cinnamon powder
1tsp Baking powder
1tsp Baking Soda
1tbsp Apple cider vinegar
1/4cup Chocolate chips

Mix baking powder, baking soda, cinnamom powder and all purpose flour together n keep aside...whisk now sugar, canola oil, butter all together until they turns soft n fluffy...meanwhile make a puree with banana n milk in a blender...add the banana puree to the sugar-oil mixture and beat well...now add the vinegar followed by dry ingredients..mix everything well and add finally the chocolate chips into the cake batter, keep aside few chocolate chips to springle over the cake batter..Preheat the oven at 350F..

Grease a cake pan, pour the batter and springle the chocolate chips over the cake batter, bake in middle rack for 30 minutes..let them cool n slice them as u desire...

Yummy cake!!!

On the way to Eating With the Seasons by Maninas...

Paruppu Urundai Kuzhambu/Lentils Dumplings In Tamarind Gravy

Paruppu Urundai Kuzhambu is just the steamed lentils dumplings cooked in tamarind gravy, this steamed dumplings absorbs the tangy taste of tamarind gravy n tastes really delicious..this is my mom's signature dish, she used to prepare whenever we feel like having something tangy without any special side dish coz this lentils dumplings goes very well as even side dish for any rice dishes, splly for rasam n curd rice, we used to call this gravy as 2 in 1 gravy when we were kids...This Kuzhambu tastes really divine after a day as side dish for idlies, dosas also for rotis...Needless to say this is one of my favourite dish.

For Lentils Dumplings:
1cup Channa dal
1no Onion chopped
2nos Green chillies chopped
1/2tsp Fennel seeds
1/4cup Grated coconut
1tsp Ginger pieces
1/4tsp Salt
5nos Curry leaves

For Gravy:
1cup Tamarind juice
1no Onion chopped
1no Tomato chopped
5nos Garlic cloves (crushed)
1tsp Redchilly powder
1tsp Coriander powder
1/4cup Coconut milk
1/2tsp Mustard seeds+fenugreek seeds
Curry leaves
Salt
Oil

Soak the channa dal in water for atleast 2hours...wash thoroughly n grind the soaked channa dal with fennel seeds n salt  into coarse paste, add the chopped onion pieces,chopped green chilly pieces, ginger pieces, curry leaves and grated coconut, mix everything well with ur fingers, take a small portion and roll them as small lemon size, finish everything as small lemon size balls, meanwhile heat a cup of water in pressure cooker n place the lemon sized channadal balls over a plate and steam cook as we do for idlies upto 10 minutes..
Keep aside n let them cool..

Heat enough oil in a kadai, add the mustardseeds n fenugreek seeds, let them splutters, add the onion pieces, crushed garlic,curry leaves n tomato pieces , saute everything until they get cooked, add the tamarind juice with redchilly powder, coriander powder and salt (dont add much salt,as we have already added salt in the dumplings, if salt is not enough can also add them before putting off the stove),once they starts boiling add the coconut milk n put in simmer..let them boil for few minutes, add the steam cooked dumplings to the boiling tamarind gravy, cook everything for 10 minutes, check for salt and put off the stove...

Serve hot with hot steaming rice n fried papads!!

Cauliflower, Broccoli N Pasta Clear Soup

Filling, high in fiber, and low in calories, cauliflower is a great food for reducing your waistline, says Dr. Barry Sears in his book The Top 100 Zone Foods. Weighing in at only 25 calories, a cup of florets contains 100% of the recommended daily allowance for vitamin C, one-third of the RDA for folate, and a nice serving of potassium and vitamin B6. These nutrients all work to protect your heart. Cauliflower also contains bioflavonoids, indoles, and other chemicals that protect against cancer.To retain the flavor of cauliflower and minimize nutrient loss, cook it rapidly by boiling or steaming. Overcooking cauliflower diminishes the nutrients significantly. Broccoli contains some 3% of protein and is one of the richest vegetable sources of calcium, iron and magnesium. Moreover, broccoli is very rich in vitamins A and C, exceeding even oranges in the concentration of the latter. I prepared this clear soup by adding mini shell pasta to make the soup as a complete filling soup for dinner, i didnt used not even a single drop of oil r butter,its really a healthy soup..This delicious soup goes to JFI-Cauliflower guest hosted by Mythreyee of Paajaka, event started by Indira of Mahanandi, also goes to SWC:Soups guest hosted by Neha of Tasty Recipes, event started by Lakshmi....

1cup Cauliflower florets
1/2cup Broccoli florets
1/2cup Mini shell pasta r any other pasta
1/2tsp Pepper powder
1/4tsp Cumin powder
1/2tsp Dry parsley
2cups Vegetable Stock
1/4cup Corn flour
Salt

Wash thoroughly n add the both florets in a luke warm water n let them sit for few minutes...Heat the vegetable stock with a cup of water n add the cauliflower n broccoli florets and cook until the florets turns tender, add the pepper powder, cumin powder and salt..meanwhile cook in microwave the mini shell pasta with enough water until they cook a bit, dont cook them until they gets well cooked, just cook for 2minutes in high temperature is sufficiently enough..drain the excess of water n keep aside..

Make a watery paste with cornflour and water, add this paste to the cooking soup n stir until they turns correct constitency..add the cooked pasta, dry parsley leaves n give a stir, put off the stove...

Soup is ready to serve!!!!

As i used pasta, am sending this clear soup to Vegan-Italian by Vaishali of HolyCow..on the way to Eating with Seasons by Maninas...

French Flan

Flan is a tart made with milk n egg with a pastry sheet, this is one of the famous french dessert..very easy to prepare..french flan will ressembles same as egg tarts prepared by Asian peoples, u can also give a twist by adding chocolate chips, fruits like apricots, plums etc too, this is one of very delicious dessert can be served very well after lunch as dessert, also as healthy evening snacks with a cup of coffee, usually this flan is prepared with creams,eggs n milk, but i prepared them with eggs and milk and completely skipped the addition of creams,kids will love this...This delicious creamy flan goes to AWED-French by DK of Culinary Bazaar...

1 no Pastry sheet
3/4ml Milk
1/4cup Sugar(can increase r decrease)
4 nos Eggs
2tbsp All purpose flour
1tsp Vanilla essence

Grease a baking pan n arrange the pastry sheet, just prick the pastry sheet with a fork ..roll the border of the pastry sheet n press them well with a fork..

Now need to make the flan cream..bring the milk to boil with 1 tsp of vanilla essence n stir them continously...put off the stove,meanwhile take a large bowl n beat together the sugar n eggs until they turns soft n fluffy, now add the flour to the egg mixture..n beat it for a while...add the boiled milk to the egg n flour mixture...stir it well..keep aside for a while..Preheat the oven at 400F..

Pour the flan cream into the pastry sheet n bake them for 40 minutes, keep an eye coz the temperature n baking time may change according to the oven..insert a toothpick to the flan n if its came out clean the flan is done..Keep aside n let them cool...

French flan is ready to serve..serve chilled..

Vegan Pineapple Cake

For the first time am preparing cakes with vinegar, Madhuram of Eggless Cooking announced again a event to replace the eggs with vinegar, i never tried cake with vinegar i googled before to know more about bakes using vinegar, finally i tried out this simple cake with pineapple pieces n they turned out really delicious n prefect...everyone at home loved it and i was really happy to bake this delicious pineapple cake as vegan, ..This delicious cake goes to Egg Substitute-Vinegar by Madhu of Eggless Cooking...This cake is definitely a keeper, sure gonna come up with different variations...

2cups All purpose flour
3/4cup Sugar
1/2cup Canola oil
1cup Pineapple Juice
1tbsp Vinegar
1tsp Baking Soda
1tsp Vanilla extract
1cup Pineapple pieces
2tbsp Powdered sugar

Whisk sugar, canola oil, pineapple juice together until the sugar gets dissolved, mix together all purpose flour, baking soda n keep aside...now add the vinegar, vanilla extract to the whisked oil n sugar mixture, mix everything together, gradually add the flour with baking soda and beat everything until they turns a smooth batter, add the pineapple pieces i used the canned one, can also use fresh pineapple pieces...mix again everything n keep aside...Preheat the oven at 350F..

Grease a cake mould, pour the cake batter n bake them in middle rack for 30 minutes..Let them get cooled, before serving springle few powdered sugar over the cake..

Delicious, Eggless also Vegan Cake!!!!

Vazhaipoo Vadai/Banana Flower Vadai

Vazhaipoo Vadai!!!Prefect starter with channa dal n banana flower, its one of the authentic Tamilnadu delicious starter..Banana flower have lots of health benefits..Flower growth is started from the true stem that is underground, 9-12 months after implanting the banana plant. The inflorescences (flower stalks) grow through the center of the pseudo stem and then flowers develop in clusters and coil around the main axis.In this recipe, i prepared the banana flower by removing the stamen, chopped the florets n soaked them in buttermilk to avoid decoloration..Delicious starters!!..

1no Banana flower
1+1/2cups Channa dal
1no Onion chopped
2nos Green chillies
1tsp Ginger pieces
2nos Garlic pods crushed
1/2tsp Fennel seed powder
1cup Butter milk
3nos Curry leaves chopped
3tsp Coriander leaves chopped
Salt
Oil

Soak channa dal for atleast 2 hours, now we need to clean and chop the banana flower florets, remove the stamen, chop the florets and soak them in buttermilk mixed with enough water to avoid the decoloration..meanwhile wash the dal n grind the dal coarsely..now add the chopped onion, chopped green chillies, ginger pieces, crushed garlic, chopped curry leaves, coriander leaves, fennel seed powder and finally drain the butter milk water from the florets and add the florets, mix everything with enough salt..

Heat the oil for deep frying..take a golf ball size from the dough, flatten it in your palms n drop gently one by one in the hot oil...fry until they turn brownish on both sides..drain the excess of oil in a paper towel..

Serve hot!!!

Sweet Corn Vegetable Soup

Sweet corn vegetable soup,really relishing soup with plenty of vitamins..good while its rainy r cold... a very good soup for dinner..i used cabbage, carrot n corn kernels to make this delicious and colourful soup..if u r suffering from cold, this soup will really soothe ur suffering throat..its really a worth trying soup with colourful vegetables...this soup goes to SWC:Soups guest hosted by Neha of Tasty recipes, event started by Lakshmi ...

1 cup Cabbage chopped
1/2cup Carrot chopped
2nos Green chilli
1cup Fresh Corn kernel
1no Vegetable stock cube
3cups Water
2tbsp Soyasauce
1/2tsp Pepper powder
2tsp Corn flour
Salt
1tsp Cilantro leaves chopped

Take a heavy bottomed pan,pour the 3 cups of water n let them heat, once they start boiling add the chopped carrot pieces, chopped cabbage pieces, with the vegetable stock cube can also vegetable stock water instead of vegetable stock cube..cook until the vegetables r slightly cooked, close the pan with the lid...

Add the corn kernels with the cooked vegetables n cut the chillies into small pieces also add them with the cooked vegetables,add the soyasauce, pepper powder n cook them until the vegetables r well cooked..add salt if needed...make a thin batter with water n corn flour n add them to the boiling soup..put off the stove..


Delicious Soup!!!!

Apricot N Banana Smoothie

Apricot has high mineral content, that makes it beneficial in cases of anemia, tuberculosis, asthma, bronchitis, and toxemia.Apricot is high in vitamin A, that is why it is very helpful in the removal of skin pimples and other skin disorder.Apricot contain lycopene, this substance can help prevent cancer and help to protect LDL cholesterol from oxidation, which may help prevent heart disease.Apricot, a wonderful diet food, providing a large amount of healthful nutrition to the body as well as keeping down caloric intake, as they are very low in calories as compared to other fruits..i love apricot, those small orange colour fruits r very sweet, tasty n fit well for making fruits salads as well as for juices..Tried out as smoothie with banana....

5nos Apricot (medium size)
1no Banana
2 cups Chilled milk
1/4cup Sugar

Take a blender, cut the banana into small pieces as well as apricots, i didnt peel the apricots, if u dont like u can peel them..add the banana pieces, apricot pieces, chilled milk n sugar... blend them well for a while..add the ice cubes to the smoothie, i didnt strain the blended juice...can also add 2 scoops of vanilla icecream while serving..

Creamy Delicious Smoothie!!!

Chayote Pappu With Mom's Special Sambhar Powder

Some of my mom's sambhar dishes depends upon her spice powder she used to prepare herself at home, she used to make greengram sambhar with roasted coriander seeds, grated coconut n fenugreek seeds, while she make sambar with veggies, she used to grind few spices with grated coconut..she use to prepare loads of spice powder to make her sambhars quite differently, this sambhar powder is quite special which she used to prepare while making thick sambhars which goes awesome with hot steaming rice, pongals n idlies...this is one of the special spice powder which i learned from my mom..I thought of making sambhar with chayote sterday, finally i prepared them as thick sambhar using my mom's special sambhar powder for a twist...Chayote suits prefectly to prepare this thick sambhar as they has a mild taste, similar to a cucumber or zucchini. Being high in vitamin C, the chayote is low in calories, low in sodium, contains no cholesterol, and is a good source of fiber. The chayote is also versatile vegetable, they can be prepared as so many dishes...

Sambhar Powder:
1/4cup Coriander seeds
2tsp Fenugreek seeds
5nos Dry red chillies
1/2tsp Asafoetida powder

Dry roast the corianderseeds, fenugreek seeds n red chillies in simmer for few minutes, add the asafoetida powder before putting off the stove and give a stir..keep aside n let them cool..grind these roasted spices in a blender n conserve them in an air tightened box, they stay for a month or more than a month in fridge...

Chayote Pappu:
1/2cup Toordal (cooked)
2tsp Mom's Sambhar powder
1no Onion chopped
1no Chayote chopped
1no Tomato chopped
2nos Green chillies
3nos Curry leaves
1tsp Lemon juice
1/2tsp Mustard seeds+Urad dal
1/4tsp Cumin seeds
Salt
Oil

Heat the oil in a vessel, add the mustard seeds, urad dal n cumin seeds, let them splutters..add the chopped onion pieces, tomato pieces, slit opened green chillies n saute everything until they turns mushy, add the chopped chayote pieces, saute until they turns tender..add the cooked toor dal to the veggies with enough water n salt, bring them to boil..now add the 2tsp of the sambhar powder, cook until the veggies get well cooked, add the curry leaves, lemon juice n put off the stove..

Delicious N flavoursome Chayote Pappu!!!!

On the way to Colors Of Taste-Powders: Podi's for Rasams and Sambhars by Smithe of Kadumanga..

Pumpkin Crème Brûlée N Beautiful Token Of Gratitude

I prepared pumpkin crème brûlée during halloween and i have completely forgotten to post this delicious dessert, am posting today coz this créme suits for two awesome events and am very happy to post this delicious dessert...crème brûlée is burnt cream in english is a dessert consisting of a rich custard base topped with a layer of hard caramel, created by caramelizing sugar under a boiler or any other intense heat source, or by pouring cooked caramel on the top of the custard, they r usually served cold in individual ramekins...the custard base is normally flavoured with just vanilla, but it can be enhanced with chocolate, liqueur, y not with fruits...This crème brûlée is quite a famous dessert in France after créme caramel..i used pumpkin puree to prepare this delicious dessert n its quite a easy dessert too...

1/2cup Pumpkin puree
3nos Yellow yolks
1/2cup Sugar
1/2cup Milk
1/2cup Low fat cream
1tsp Vanilla extract
2tbsp Packed brown sugar

Take a large bowl and whisk the yellow yolks with vanilla extract for a while, add the sugar n beat again until they turns soft n fluffy, add the milk,pumpkin puree followed by the creme and beat again everything for a while..keep aside for half an hour...meanwhile preheat the oven at 160°C, take a large vessel and pour luke warm water n keep aside..

Pour the pumpkin creme in 4 ramekins, keep them in the vessel with luke warm water n cook them for 25 minutes in middle rack of the oven..springle half a tsp of brown sugar over the cooked creme and broil them until the sugar turns brown, this happens very quickly..

Delicious Pumpkin Créme Brûlée!!!!

Yasmeen,Vidhya,Akal's Saappadu passed me this beautiful award, this sweet award was designed by Yasmeen..i feel really very proud n honoured to get this from u all dear..

Am very glad to pass this award to all my blogger friends, who were all very supportive for continuing me in this blogsphere..:)

Microwave Jackfruit N Almond Kheer

One more microwave kheer with fruits from my kitchen, this time i have added almond nuts to make my kheer more tasty and yummy...this kheer turned out really fantastic for me eventhough i have no idea about they gonna be..i have created this kheer myself with almonds n tinned jackfruits coz its kinda hard to get fresh jackfruits here, its such a delicious kheer with superb flavour and nutty taste...As this delicious kheer is prepared in microwave, it goes to MEC:Puddings guest hosted by Jayasree of Kailas Kitchen, event started by Srivalli, on the way to AFAM-Jackfruit guest hosted by LG of Taste of Mysore, event started by Maheswari...

1/2cup Jackfruit pieces
1cup Milk
10nos Whole almond nuts
1/4cup Sugar
2pinch Cardamom powder
Few strands Saffron
2tbsp Jackfruit pieces

I used blanched almond nuts for this kheer..if not using hotwater u can peel the skin of almonds, use the blanched nuts for this kheer..heat both almond n half a cup of milk together for 2 minutes in medium temperature,keep aside n let them cool...blend the milk, almond nuts n jackfruit pieces into fine paste...take this paste in a microwave bowl with saffron strands n sugar, heat in medium temperature for 2 minutes, give a stir, and again reheat for 3 more minutes..

Serve hot, garnish with the pinch of cardamom powder n jackfruit pieces..

On the way to EFM-Microwave oven series by Srilekha..

Potato Bread - Prefect For Soups

Whenever i bake a bread, sometimes they turns as disaster and sometimes prefectly...This time needless to say my potato bread turns excellent also they tastes delicious coz of slightly mashed potato pieces, fried onions, rolled oats etc...I didnt went through any cookbook r googled to make this bread, i prepared myself with simple ingredients presents at home, initially i didnt have much confident and thought this bread will surely gonna turn as disaster, Oh my god when the dough doubled their volume and until they got baked i was really very happy about this bread..we enjoyed this bread with salted butter with a bowl of soup..This is my entry for BBD#17 - Bread And Potatoes guest hosted by Lien of Notitie Van Lien..

1cup All purpose flour
1cup Wheat Pastry flour + 1/2cup for dusting n kneading
1/2cup Rolled oats
1tbsp Active dry yeast
1tsp Sugar
1tsp Salt
1/4cup Milk(lukewarm)
1/2cup Luke warm water
2nos Boiled potatoes (mashed)
1/4cup Fried onions (storebought)
1tbsp Dry parsley leaves
1tsp Pepper powder
1/4cup Olive oil

Mix together the luke warm water and luke warm milk, add the active dry yeast, sugar and salt, let them sit together for 5 minutes until the yeast turns foamy..

In a large vessel add the all purpose flour, wheat pastry flour, rolled oats, boiled potatoes, fried onions, parsley leaves, pepper powder, pour the foamy yeast also add the olive oil and knead them as dough, initially its will be quite sticky..springle wheat flour and knead them as dough...grease a vessel with few drops of olive oil n place the dough..arrange them in a warm place until they double their volume r atleast for an hour..

Knead again after an hour with enough flour, i used the loaf pan mould to make my bread, can use any mould as u desire, grease the loaf pan and place the dough inside, pat them with wheat flour n arrange again in warm place for another one hour..meanwhile preheat the oven at 350F, arrange the loaf pan in the middle rack n bake for 40 minutes r until they bread turns prefectly brown...let the bread cool for atleast 15 minutes n slice them as per ur need..

Serve them with butter or simply with soup.. Delicious n Tasty bread...

On the way to Susan's Yeastspotting ...

Mango Lassi

Lassi is a traditional North Indian smoothie, based with yogurt..Lassi can be prepared either simply as sweetened version with yogurt and sugar or with fruits, here is one of such smoothie with mango pulp..which is really a refreshing smoothie, prefect while its too hot...i used kesar mango pulp to prepare this lassi, coz its kinda hard to find fresh mangoes now, tinned mango pulp suits prefect to prepare as lassi too....This is my entry for RCI-Haryana guest hosted by EC of Simple Indian foods, event started by Lakshmi, also on the way to FIC-Orange guest hosted by Aparna of My Diverse Kitchen, event started by Sunshinemom of Tongue Ticklers...

1cup Mango pulp
1cup Yogurt
1/4cup Milk
1/4cup Water
1tbsp Honey or Sugar
Icecubes

Blend together mango pulp, honey or sugar, milk, water , yogurt and ice cubes..blend well for few seconds until they turns frothy...

Serve them chilled!!!!

Shrimps in Hot Garlic Sauce

Shrimps in Hot garlic sauce, was a prefect chinese sauce but i changed according to my taste, by adding few indian spices..they tastes delicious and goes prefect with hot steaming rice or with chinese style of fried rice..i love chinese foods much, its really very easy to prepare usually also need less time to prepare delicious chinese dishes...

20 nos Shrimps
2 nos Onions
10 clove Garlic
1/4cup Soyasauce
1/4cup Green chilli sauce
1/2cup Tomato ketchup
3tsp Vinegar
1tsp Paprika powder r kashimiri chilli powder
1+1/2nos Chicken stock cubes r 1/2 tsp of ajinamoto
2nos Red chillies
2tsp Corn fllour
1tsp Sugar
Oil
2tsp Chives
Salt

Wash n remove the skin of the shrimps but keep the tails intact..cut the onions lengthwise,cut the garlic into small pieces.Heat oil in a pan..now add red chillies n sauté them...then add the garlic pieces n stir them until they turns slightly red, add the shrimps pieces n stir them for 3 r 4mintues they will turns slightly red, add the onions with the shrimp pieces n stir them for 3 mintues, dont stir them for a long.. they should be crunchy..

Now add the chilly sauce, soyasauce, ketchup, paprika,sugar, vinegar with shrimps..stir them for a while..add chicken stock with them..if u dont have chicken stock can very well replace with  MSG(ajinamoto) ..stir them n add 2 cups of water n add salt as per taste, can add more r less water its upto ur taste, if u need more gravy add more water, n let them cook for 10 minutes. Mix corn flour n a small quantity of water to make a thick batter..add this batter to the gravy n stir them until they turns thick.

Shrimps in Hot Garlic Sauce is ready and garnish with chives!!!

Gobi, Butterbeans N Mint Kurma/Gravy

Mint kurma, is quite a flavoursome gravy prepared with coconut, bunch of mint leaves and few spices, roasted together n grounded them as fine paste, cooked up with a cup of few veggies...this kurma goes prefectly as side dish for rice, rotis..its such a lovely dish, even kids with love much, for a change i just added few pressure cooked butter beans to this kurma as i bought recently a packet of dry butter beans....Butter Beans come in two varieties: a large plump white bean which originated in Peru, also know as Lima Bean; and a smaller bean from Mexico. Butter Beans have a mild flavour and a buttery, mushy texture. Butter Beans are popular in soups and casseroles.Nutritionally, butter beans are an excellent source of fibre, a source of protein and contains many other important vitamins and minerals. They are low in total fat and are gluten free, as i used butter beans in this delicious mint kurma this post goes to My Legume Love Affair - Eighth Helping by Susan of The Well Seasoned Cook...also to JFI-Cauliflower guest hosted by Paajaka, event started by Indira...

1cup Cauliflower florets
1no Carrot (pieces)
1no Potato (pieces)
1/2cup Butter beans ( pressurecooked)
1no Onion (chopped)
2nos Whole spices( bayleaves, cloves, cinnamon sticks)
Oil
Salt

To Grind:
1/2cup Grated Coconut
1tsp Garam masala
1tbsp Ginger pieces
5nos Garlic cloves
2nos Green chillies
2tbsp Roasted gram
1tsp Fennel seeds
1tsp Black peppercorns

1bunch Mint leaves

Heat few drops of oil n add the fennel seeds, black peppercorns, ginger pieces n garlic cloves n fry them for few minutes, keep aside..add now the mint leaves n grated coconut , fry until the mint leaves shrinks..take everything together in a food processor n blend everything as fine paste, keep aside..

Heat enough oil n add the whole spices, fry them until they turn brown..add the chopped onion n saute until they turns transparent, add the carrot pieces, followed by potato pieces n cauliflower pieces, add enough salt n cook in simmer, add the grounded paste, cooked butterbeans n saute everything in simmer for 10minutes..add enough water to make them as gravy, bring them to boil n cook until the veggies get well cooked...

Serve hot with rice, rotis etc!!!

Microwave Oats-Mango Kheer

No need to say about oats and their healthy benefits..here in this recipe, i tried to mix together mango and rolled oats to prepare this delicious kheer, as usual i used tinned kesar mango pulp for this recipe and tried as microwave version instead of making over stove top..its hardly need few minutes to prepare and also quite healthier than anyother kheer coz of oats which is really rich in proteins etc...This yummy kheer goes to MEC:Puddings guest hosted by Jayashree of Kailas Kitchen, event started by Srivalli..also on the way to FIC-Orange guest hosted by Aparna of My Diverse Kitchen, event started by Sunshinemom of Tongue Ticklers...

1/4cup Rolled oats
1cup Milk
1/2cup Mango puree
1/4cup Condensed milk (sweetened)
1tsp Mango Essence
Few Almond flakes
1tsp Butter

Heat butter and rolled oats together in a microwave bowl for 1 minute in high temperature...add the milk, mango puree n condensed milk to the hot rolled oats, give a stir and keep again for 2 minutes in medium temperature...mix everything well and now add the mango essence, cook again for 2 more minutes in high temperature, at this stage the rolled oats might have got cooked, if not continue to cook for one more minutes...as usual i didnt used sugar in this kheer coz of mango puree which contains already sugar, also coz of sweetned condensed milk, if u really need more sugar u can add sugar as per ur need...

Serve hot garnished with almond flakes!!

This kheer goes to EFM: Microwave Oven Series by Srilekha..

Yogurt-Mayo Dip

I love mayonnaise, but they r very rich in calorie so i usually give them a twist by adding thick yogurt and will prepare them as dip for my french fries etc...this one is really a delicious dip n easiest one, can prepare them within few minutes if u have thick greek yogurts in ur fridge..just few ingredients and ur yogurt mayo dip will be ready...this dip was in my draft since a long, finally i thought of posting today coz its seems Ramya of Mane Adige closing today her Chutney/Dip Mania, am rushing to send this delicious dip to her lovely event...

1/4cup Thick yogurt
2tbsp Mayonnaise
1tsp Soya sauce
1/4tsp pepper powder
1/2tsp Any dry herbs

Mix everything together for a while and serve as dip for french fries, or any other appetiziers, also as sauce for salads, they goes awesome with any sort of salads too...

Creamy dip prefect for appetiziers n salads!!!

Microwave Mini Shell Pasta Kheer

Since i started blogging, my microwave oven is serving much more than few months back, i usually use them just to make hot water or else to reheat sauces etc..now its really serving much better than before and am really preparing almost everything using my microwave oven..My valentine's day special dessert was this microwave minishell pasta kheer coz my husband fond for kheers..also prepared chocolate fondant cake for valentine's day, will post them soon..This microwave pasta kheer turned out very easy, delicious as dessert for our today's special lunch..Sending this delicious pasta kheer to Jyoti's Pasta Party

1/4cup Mini shell pasta
1cup Milk
10nos Cashewnut pieces
1/2cup Condensed milk (sweetened)
1/2tsp Cardamom powder
Few strands Saffron

Heat a cup of water with pinch salt in microwavebowl n add the mini shell pasta..cook it for approximately 2 minutes in high temperature and drain the excess of water...now heat 1/4cup of milk and cashew nuts together for 2 minutes in medium temperature, grind them as fine paste...meanwhile heat together condensed milk n remaining milk for 3 minutes with saffron strands in medium temperature in microwave n keep aside...i didnt add sugar as they tastes prefect for us, if u need more sugar can add it now n stir until the sugar get dissolved...

Add now the grounded cashew-milk paste to the hot milk n condensed milk mixture, stir them for few minutes and atlast add the already cooked pasta ..heat again in high temperature for 3 minutes, give a stir inbetween if needed...finally add the cardamom powder n serve hot...

Delicious Pasta Kheer...Am damn sure its really quite easy n yummy dessert for everyone!!

On the way to EFM: Microwave Oven Series by Srilekha..

Vegetable Bread Balls - Kid's Friendly Snack

When i saw this vegetable bread balls at Divya's Blog, i really want to try them, its quite simple n wat all u need is just few bread slices and vegetables, for a change i just added some grated paneer as i have cheese lovers at home...prefect kid's friendly snacks, everyone at home loved this delicious balls much and its was big hit at home..

10 nos Bread slices
4nos Potatoes
1no Carrot
1/2 cup Green peas
1no Onion( chopped)
1/4cup Grated paneer
1tsp Garam masala powder
2nos Green chillies (chopped)
1/4 tspGinger (chopped)
2tbspCoriander leaves
Salt
Oil for deep frying

Boil the potatoes and mash them coarsely..cook together the chopped carrot pieces n green peas until tender, heat the oil n saute the onion until transparent and add the ginger, green chilly pieces n garam masala powder n toss gently for a while..put off the stove and add the potato, cooked green peas, cooked carrots, grates paneer n salt..mix well n make a small sized balls out of the potato mixture..

Dip the ends of the bread slice n press it well with your palms to squeeze out the excess of water..shouldnt spoil the shape of the bread slices, place the potato mixture inside n fold the bread slices over the potato mixture n give the shape as balls...do the same with the remaining bread slices n deep fry them...

Serve them hot with tomato ketchup..kid's will surely love this delicious balls...

Mutton Kola Urundai/Minced Mutton Meat Balls

Are u searching for something tasty, delicious also non vegetarian, u should go for this delicious appetizier with chopped mutton meat!!! Mutton Kola urundai or Minced mutton meat balls with spices which is deep fried in oil are served as appetizier for parties also goes perfect as side dish for a sunday meal..this is one of my mom's signature dish..which she used to prepare almost every sunday when we were kids...now its my kid's favourite and prepare them usually as appetizier for parties..last sunday we celebrated my hubby's birthday a bit earlier, i prepared this meat balls for appetizier..

1/2kg Minced mutton
10nos Shallots (chopped finely)
3nos Garlic cloves (crushed)
3nos Curry leaves (chopped finely)
2tbsp Coriander leaves
1tsp Chilli powder
1tsp Garam masala powder
2tbsp Roasted channadal powder ( dhalia powder)
1tsp Fennel seed
1/2tsp Coriander powder
1tsp Poppy seeds
Salt
Oil for deep frying

Wash thoroughly the minced mutton meat with turmeric powder and drain the water...squeeze out the excess of water...grind together garam masala powder, poppyseeds, fennel seed into fine powder..keep aside...

In a large bowl, add the minced meat, grounded spice powder, chopped shallots, crushed garlic, chopped curry leaves, coriander leaves, coriander powder, chilli powder, salt n roasted channadal powder and mix everything with ur fingers until everything got well mixed..make a golf ball size balls out of this spiced minced mutton meat..

Heat the oil for deep frying, once the oil is hot, drop the minced meat balls one by one n fry them until they turns brown..

Serve them hot as an appetizier..

Chicken Nuggets

Chicken Nuggets is a paste of chicken which is coated with batter n breadcrumbs..Fast-food restaurants typically deep-fry their nuggets in oil. Oven baking is the usual method of preparation at home...No need to go to fast food to have chicken nuggets try them out at home, kids will love this n easiest one to prepare..

1 cup Chicken breast pieces
1/2 tsp Pepper powder
1/2tsp Any herbs (as ur preference its optional)
1/2cup Bread crumbs
Salt as per taste
3tbsp Corn flour
Oil for deep frying

Cut the chicken breast pieces into small pieces... take a food processor , add the chicken pieces, pepper powder, any herbs as ur wish n salt as per ur taste n grind them well....


Meanwhile prepare a thin batter with corn flour n water in a plate...make small balls with grounded mix.. roll them in the cornflour batter n roll them well every side in bread crumbs, make any shape as ur prefer...flat the nuggets well, else while frying they may turn round balls...Fry as deep frying until they turns brownish colour..serve them hot with ketchup, barbecue sauce..

Kids will enjoy for the sure...

Velouté De Poireaux/Leeks N Potato Creamy Soup

Leeks are vegetables that are closely associated with onions and garlic. They are part of the same "family" of plants, known as the Alliaceae family.The leaf of a leek would form a light green, tight cylinder of sheaths. These may be used in cooking to prepare soups and salads. They may be eaten raw or cooked.The lower leaf portion and bulb of one cup of raw leeks would provide the body with 54 calories, 13 grams of carbohydrates, 1 gram of protein and 18 milligrams of sodium.Leeks and potatoes goes prefect for soup and this soup will be very tasty and creamy...This delicious soup goes to No Croutons Required -Potato Challenge, this month challenge is soup with potato or salad with potatoes, by Holler of Tinned Tomatoes, as this velouté de poireaux fits prefectly for french cuisine, this goes to AWED - French by DK...

1+1/2cup Leeks pieces
2nos Potato pieces
1no Onion chopped
1/1tsp Pepper powder
1cup Vegetable Stock water
2tsp Olive oil
1/2cup Low fat cream
Salt

Heat the olive oil n saute the chopped onion until they turns transculent, add the leeks and potato pieces, saute everything for a while..once the vegetables are bit cooked, add the vegetable stock water, salt, pepper powder..cook everything in simmer with lit closed...put off the stove once the veggies get cooked well, add the low fat cream to the cooked veggies...blend them as soup with hand blender...

Serve hot!!!

On the way to Eating With The Season - February by Maninas...

Mango Kesari

Mango kesari, one more fruit kesari from my kitchen..earlier i prepared kesari with pineapple and here is kesari with mango, i recently bought a tin of Kesar Mango pulp and i tried this dessert..i love mango flavour much n this kesari was really delicious with mango flavour..initially i was quite freaky to try with mango pulp, but i want to give a try..this tasty dessert was quite a hit at home and they vanished within few hours..This delicious kesari goes to FIC Orange Guest hosted by Aparna of My Diverse Kitchen, event started by Sunshinemom of Tongue Ticklers..

1cup Roasted Rava
1/2cup Mango pulp
1/2cup Milk
1cup Water
1tsp Mango Essence
1/2cup Sugar
Pinch Salt
1/4tsp Orange food colour
1/4cup Ghee r Butter
Few Cashew pieces
1tsp Cardamom powder (optional)

Bring boil the mango pulp with milk,water and sugar...stir until the sugar get dissolves, add the pinch salt, mango essence and also the food colour to the boiling mango-sugar water..meanwhile melt the ghee r butter, keep the flame in simmer..add the roasted rava to the boiling mango-sugar water n stir it until the rava gets cooked n the kesari gets off from the bottom of the vessel...fry the cashew nuts in the hot ghee n pour the hot ghee over the cooked rava with fried cashew nuts n turn well until the ghee gets well mixed..

Serve hot!!

Methi N Soyachunks Pulao With Cucumber Raitha

I hardly get fresh methi leaves in Indian grocery store..while doing my shopping this weekend at Indian grocery i fallen in love to those greeny methi leaves and picked a bunch of this healthy leaves, back home my mind was thinking about parathas, gravies and side dishes with methi leaves..but finally methi pulao was in my list since long..Green Methi leaves contains fair amount of vitamin A, B, and iron. It is used for reducing blood sugar level and blood pressure. Boiling leaves in water and drinking the same, relieves of throat, chest and stomach disorders. It is also effective in curing asthma, cough and indigestion.consume fenugreek leaves regularly to keep your respiratory system, nervous system, reproductive system and neuromuscular system in a good condition.Consuming fenugreek leaves which are a rich source of iron is highly beneficial for those suffering from anemia.Health benefits of methi seeds and leaves are quite long.. I prepared this healthy methi pulao with few soyachunks and served with cucumber raitha...This beautiful and healthy dishes goes to Made For Each Other  By Rathna of Asvadha...

Methi N Soyachunks Pulao:
2cups Basmati Rice (cooked)
2nos Bayleaves, cloves, cinnamon sticks, cardamom
1no Onion (chopped)
1no Tomato (chopped)
20nos Soyachunks
1small bunch Methi Leaves (washed n chopped)
1no Green chilly ( slit opened)
Salt
Oil

To Grind:
1inch Ginger piece
4nos Garlic pods
2tbsp Grated Coconut
1tsp Garam masala
1tsp Black peppercorns + cumin seeds
1tsp Fenne seeds
2nos Green chillies


Grind everything from the list 'To Grind' as fine paste n keep aside, meanwhile bring boil some water with salt n cook the soyachunks until their double the volume, drain the excess of water, immediately squeeze out the water  n keep aside...heat enough oil  in a large kadai...add the whole spices n fry them until they turns brown...add the chopped onion n tomato pieces n saute them with enough salt until they turns  mushy...meanwhile if u would have prepared the rice earlier bring it to room temperature , r if u would have prepared them just before making this dish, transfer them to a large plate n let them cool... add the grounded paste to the veggies n stir in simmer for few minutes..now add the cooked soyachunks and chopped methi leaves to the masala....
 
Stir them continously until the oil get separates, now just mix the cooked rice to the masala n toss them gently until they get well mixed..Add the coriander leaves n put off the stove..
 
Healthy n Delicious Methi n Soyachunks Pulao is ready!!!
 
Cucumber Raitha:
1/2no Cucumber (grated)
1cup Thick Curd
Salt
1/2tsp Green chillies( chopped)
Few Tomato pieces
 
Mix everything together n serve it as side dish... can also add chopped onions to this raitha...
 
Made for Each Other na!!!

Bokchoy N Flagelot Beans, Tomato Soup

Bok Choy, famous chinese cabbage which gets easily cooked and  used usually for stir fries also served with rice with soyasauce,Important health benefits that have been associated with consuming bok choy include its abilities to aid in healthy digestion. It is high in vitamin A, vitamin C, beta-carotene, calcium and dietary fiber. The leafy vegetable is lowfat, low calorie, and low carb, and also contains potassium and vitamin B6. Some of the vitamins found in bok choy are also powerful antioxidants, making this tasty cabbage an extremely healthy treat..Bok choy is also an excellent source of folic acid, and can also contain other healthful nutrients like iron...i wanted to try them as soup with my already soaked n freezed flagelot beans..sterday its was rainy n am suffering from cold..i felt like having some hot steaming soup with some vegetables and with flagelot beans..i prepared this soup with bokchoy, carrots, corn kernels n flagelot beans cooked in fresh tomato puree with few spice powder, really a nourishing soup for cold weather..This Delicious soup goes to My Legume Love Affair - Eight Helping event by Susan of The Well-Seasoned Cook...

1cup Bokchoy (chopped)
1/2cup Carrot pieces
1/4cup Cornkernels
1/4cup Flagelot Beans (cooked)
1no Onion (chopped)
3nos Tomatoes
1/4tsp Cumin seed powder
1/4tsp Nutmeg powder
1/2tsp Pepper powder
Salt
2tsp Olive oil

Grind the tomatoes as puree and keep aside, heat the olive oil n saute the chopped onion until they turns transculent, add the carrot pieces, flagelot beans and corn kernels, stir everything for few minutes, add the chopped bok choy n just toss for a while, dont let them to shrink..add the grounded tomato puree with enough salt, pepper powder, cumin seed powder and nutmeg powder..n bring them to boil, can add water to the tomato puree as per ur need..keep the flame in simmer n cook until the veggies get well cooked..

Serve hot with toasted bread slices!!!

Eggless Cranberries N Cornmeal Cake - Prefect Breakfast

My Last but not least cake with egg replacer powder which goes to Egg Replacement Event - Egg Replacer Powder by Madhu's Eggless Cooking..yep i finished the whole box of egg replacer powder..Yahoooooo!!! am happy and very proud that i really enjoyed preparing really a lovely bunch of baked goodies through this egg replacer powder and also all my bakes turned really fabulous except my banana biscotti which turned out really a disaster..Coming to this cranberries n cornmeal cake, they tasted really awesome, i used my heart shaped rameqins for making this cake...

1/2cup Cornmeal
1/2cup All purpose flour
3tsp Egg replacer powder + 4tbsp Warm water
1/4cup Butter
1/4 cup Canola oil
1/2cup Sugar
1tsp Baking powder
1/4cup Cranberries (dry)
Pinch of salt

Whisk butter, canola oil n sugar together until they turns soft..make paste with egg replacer powder + warm water n add this paste to the soften sugar-butter mixture, beat again well..mix together cornmeal, all purpose flour, salt and baking powder, keep aside...add the flour mixture gradually to the already beatened mixture n fold gently until they get well mixed..add the cranberries n keep aside few cranberry pieces to garnish the top of the cake while baking..

Preheat the over for 350F..grease the rameqins r cake mould and pour the cake batter..garnish the batter with cranberry pieces and arrange the mould in middle shelf of oven and bake for 30 minutes r until the skewer come out clean...

Prefect Breakfast Cake goes awesome with hot coffee!!!

Eggless Banana N Chocolate Chips Muffins

After baking banana n chocolate bread with eggs, i was thinking to prepare almost the same but as eggless n also as muffins, coz since i started baking with egg replacer powder, i didnt prepared anything as muffins, thought of making muffins this time for Madhu's Egg Replacement Event-Egg Replacer Powder event, i prepared muffins with banana n chocolate chips..as i told before dunno y this egg replacer powder pulled me to come up with different bakes and with different combination, needless to say that everyone at home are enjoying almost everyday these eggless bakes for their snacks and am also enjoying to prepare..

1/2cup All purpose flour
1/2cup Wheat Pastry flour
3tsp Egg replacer powder+4tbsp Warm water
3/4cup Sugar
1/2cup Butter (room temperature)
1/2cup Milk
3nos Bananas (mashed)
1/4cup Chocolate chips
1tsp Baking powder
1/4tsp Baking soda
Powdered sugar n few banana pieces

Whisk together butter n sugar together until they turn soft n fluffy..mix together egg replacer powder n warm water n add this thick paste to butter-sugar mixture n beat again for few minutes, add the mashed banana puree with baking powder n baking soda , whisk again..at this stage, the batter will be very hard to whisk...add the flours n milk n beat until the batter turns soft n get well mixed...now fold gently the chocolate chips..meanwhile preheat the oven for 300F, i used my silicon muffin mould to prepare, so i didnt grease..

Pour the batter and bake the muffins in middle shelf for 30 minutes or until they turns golden brown r until the skewer come out clean...springle powdered sugar n garnish the muffins with few banana pieces..

Delicious, tasty n flavoursome muffins, prefect for breakfast too!!!

Crêpes With Strawberry Jam - Famous French Pancakes

Crêpes are thin pancakes that can be filled either with vegetables fillings r with jams, nutella n fruits...If u would have visited Paris, u might have saw the roadside shops n their famous crêpes..each n every historical places surely would have these crêpes vendeurs, who prepare this pancakes in front of u n serve hot with chocolate fillings , jams r just with sugar..Last tuesday, French people celebrated the festival of crêpes..these pancakes will ressemble similar to our maida dosas...we love this pancakes and i prepared them saturday..

1cup All purpose flour
1no egg
1+1/2cup Milk
1tsp Vanilla essence
2tsp Butter (melted)
1/4cup Sugar (optional)
Oil r butter for making crêpes

Whisk everything together until they turn smooth, the batter should be bit watery...heat a skillet r pan, drizzle few drops of oil r melted butter, pour a ladle full of batter in the center of the pan , move the pan in clockwise until the batter cover the entire bottom..cook until they turns lightly golden n cook another side for few minutes..

Transfer to a plate n fill the crêpes with strawberry jam r anything else as u desire, roll them either as triangles r as cylinderic.. can conserve them in fridge for 3 days n heat in microwave whenever u need for.

Carrot Paruppu Usili

One of the health benefits of carrots is well known: the carrot is rich in beta-carotene, which the body stores and converts to vitamin A as it is needed.Vitamin A deficiency leads to poor vision; thus, the age-old parental advice concerning the benefits of carrots to good vision can be scientifically supported..The compound that makes carrots and other vegetables orange is called "carotene", named aptly after the carrot.Carrots are also a very good source of dietary fiber, vitamin C, vitamin K, folate and manganese, and a good source of vitamin B6, pantothenic acid, iron, potassium and copper. This is one of the easiest way to make out paruppu usili with carrot n dals...u doesnt need to steam cook the dal batter..i saw this recipe from one Tamil magazine n got hooked with this easiest way of preparing paruppu usili with carrot..This healthy n protein packed side dish goes to FIC - Orange guest hosted by Aparna of My Diverse Kitchen, event started by Sunshinemon of Tongue Ticklers...

4nos Carrots
1no Onion chopped
2nos Green chillies chopped
1/4tsp Mustard seeds
3nos curry leaves
Oil
Salt

For Paruppu Usili:
1/4cup Toor dal
Handful of Channa dal
2no Green chillies
pinch Asafoetida powder

Wash n soak the dals for an hour..chop the carrots as any shape as u desire n keep aside...grind all the ingredients together for paruppu usili n keep aside..heat the oil n add the mustard seeds n let them splutters, add the chopped onion pieces,curry leaves n chopped green chillies, saute together until the onions turns transculent..add grounded dal n saute in simmer..after few minutes they will get stick to the pan n will be very hard to turn them, break them with the spatula..put off the stove n keep aside..

Steam cook the carrot with enough salt..add the cooked carrots to the already cooked dals n toss everything gently..

Serve as side dish for any rice dish!!

Eggless Pineapple N Ricotta Cheese Cake

One of the benefits of pineapple is that it helps to build healthy bones. Pineapples are rich in manganese, a trace mineral that is needed for your body to build bone and connective tissues. The benefits of pineapple when you have a cold or cough are the same as the benefits of orange juice, but there is an additional benefit of pineapple. Bromelain, which is found in pineapples, has been found to help suppress coughs and loosen mucus. The obvious benefits of pineapple are all the vitamins and minerals the fruit is loaded with. Its nutrients include calcium, potassium, fiber, and vitamin C. In addition it is low in fat and cholesterol...It is regulates the gland and found to be helpful in cases of goiter(enlargement of the thyroid gland).Fresh pineapple juice is also used in removing intestinal worms.Fresh pineapple juice has been used to combat diptheria and other infections of the throat or other parts of the body...i bought a pineapple n prepared juice with it, there were few pineapple slices left in fridge n a box of ricotta cheese, none want to eat the pineapple slices for salad, so i just mixed both to prepare as cake with egg replacer powder and cornmeal...This eggless pineapple and ricotta cheese cake goes to Egg Replacement Event - Egg Replacer Powder by Madhuram of Eggless Cooking...

1/2cup All purpose flour
1/2cup Cornmeal
1/2cup Ricotta cheese
1/2cup Canola oil
3/4cup Chopped Pineapple Chunks
3/4cup Sugar
1tsp Baking powder
3tsp Egg Replacer Powder +4tbsp Warm Water
Few Almond Flakes

Mix both egg replacer powder n warm water together as thick paste...beat ricotta cheese, sugar, canola oil together until they turn soft n fluffy..mix together the cornmeal, allpurpose flour n baking powder together n keep aside, add now the thick paste of egg replacer powder to the cheese-sugar mixture, beat well for few minutes..add gradually the flour-cornmeal mixture n turn as cake batter, add the chopped pineapple chunks to the cake batter n fold gently...

Preheat the oven at 350F, grease a cake pan r use the silicon mould, once again i used my silicion hearty shaped cake mould for this cake, pour the cake batter n springle the almond flakes, bake the cake in middle rack for 30minutes r until the skewer come out clean...

Delicious Eggless Pineapple N Ricotta Cheese Cake!!

On the way to Love Is In Air (Heart Shaped Foods) by Bindiya also to Cooking With Luv For Luv Event by Priyanka of Asankhana....also to Original Recipe by Lore of Culinarty

Onion Focaccia And Some Awards

Focaccia is quite popular in Italy and is usually seasoned with olive oil and herbs, topped with onion, cheese and meat, or flavored with a number of vegetables. Focaccia doughs are similar in style and texture to pizza doughs consisting of high-gluten flour, oil, water, salt and yeast. It is typically rolled out or pressed by hand into a thick layer of dough and then baked in a stone-bottom or hearth oven. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread. I prepared focaccia with slightly sauted onions n garlic, they taste too delicious..Sending this delicious bread to Vegan-Italian event by Vaishali of HolyCow.... also goes to Yeast Spotting by Susan..

3cups All purpose flour

2tsp Active dry yeast
1tsp Salt
1tsp Sugar
1 1/4cup Warm water
4tbsp Olive Oil (shaping,greasing, for drizzling)
1pinch Salt (for topping)
1no Onion chopped
3nos Garlic crushed

Mix the sugar, salt n yeast in luke warm water n let them sit for 5 minutes.. meanwhile take the all purpose flour in a mixing bowl n add the foaming yeast, mix everything well, its will be stickly at this point, transfer the them to lightly floured surface n knead for a while until they turn soft dough..

Coat a deep bowl with olive oil n place the soft dough also brush with more oil, cover it n let it rise for 1 hour in a warm place..After an hour it will almost doublez the size...put the dough in a round baking pan..mix both the dry basil leaves with 1tsp of olive oil n keep aside..Apply few drops of oil to the baking pan n press the dough to flatten them n let them sit again for 1 hour..Meanwhile heat a tsp of oil n saute well chopped onion n crushed garlic pieces together until they turns transculent, keep aside..

The dough will again rise n double in size..press the dough with ur fingertips n drizzle some oil..just spread the sauted onion n garlic pieces over the dough..Preheat the oven to 475F n place the baking pan in middle rack n bake for 15 minutes r else until the dough turns slightly brown..

Serve them with cream cheese, salads etc...Excellent for dinner r breakfast sandwich...

Malar Gandhi , Varsha Vipins n Adlak's Kitchen passed me good chat blog award, thanks a ton dears..am honoured..

Varsha Vipins n Adlak's Kitchen passed me Cute Emerald award n once again thanks dear...Am passing this both awards to my all bloggers friends...

Microwave Brownies

I have prepared already brownies in oven, for the first time i did brownies in microwave, its hardly took 15 minutes n they turned out really prefect as we do in oven...even a kid can prepare this microwave brownies with a help of a elder one..i used my hearty shaped silicon cake mould to prepare this delicious chocolate brownies with plenty of walnuts...On the way to My Favourite Things Event-Love Is In The Air by Bindiya, Lets Go Nuts - Walnuts ANd Pecans by Aquadaze anf finally to Cooking with Luv for Luv by Priyanka of Asankhana... Can prepare this delicious choco brownies, even if u have sudden guests at home, why not for a birthday party, just prepare this awesome brownies n give a surprise to ur beloved ones...

1cup All purpose flour
100gms Dark Chocolate
2nos Eggs
3/4cup Sugar
1cup Margarine
1tsp Baking powder
1/4cup Chopped Walnut pieces

Beat together sugar n eggs until they turns soft n fluffy...melt both chocolate n margarine together in microwave bowl until the chocolate get well melted, add this chocolate mixture to the already beaten egg mixture n beat for a while, add the all purpose flour with baking powder..mix everything well n add finally the walnut pieces..

Grease the microwave cake mould r Silicon mould n pour the brownies batter, cook them in high temperature for 3 minutes, batter will raise at this moment, just arrange the batter with spatula n microwave cook again for 5 minutes...give a press and again n microwave for 12 minutes...

Delicious Yummy Brownies...

Also goes to EFM: Microwave Oven Series by Srilekha..