Announcing Cooking With Seeds-Fennel Seeds

Successfully my event calling for Cooking With Seeds going to enter its 8th announcement, actually Silpa of Anita's Kitchen wanted to host this month's event but unfortunately its seems she was bit busy with her new job, even i mailed her few days back asking about this month's event, till now i didnt get any mails from her, so thought of hosting this month's theme by myself, eventhough i'll be in break for few days, am happy to host this event after a long..So friends this month's seeds is going to be fennel seeds..

Fennel Seeds (Sauf) are very effective for digestive problems. These seeds can be chewed upon or had as a tea decoction for beneficial effects upon the stomach. In India, these are routinely chewed upon after meals to aid in digestion after a rich meal while acting as a herbal mouth freshener.Fennel seeds often provide quick and effective relief from many digestive disorders. They help to overcome gas, cramps, acid indigestion, and many other digestive tract maladies.Also these fennel seeds are very important in making many dishes in India, yea i cant prepare kurma or non vegetarian dishes without fennel seeds, my pantry always have a bottle of fennel seeds which i ground as fine powder often even for making masala with veggies or with meats, hope to see many delicious dishes prepared with fennel seeds for this month's event....Do send ur dishes prepared with fennel seeds, both vegetarian and non vegetarian dishes are welcome..




Wat u need to do:

1)Cook or create dishes with fennel seeds as anything(vegetarian, vegan or non-vegetarian are accepted)..

2)Many entries per person are allowed..

3)Link back ur entry to this announcement..

4)I'll accept the old entries, if they are linked with this page..

5)Using logo will be appreciated..

6)Email me to Priyasuresh09@gmail.com with subject as CWS-Fennel Seeds with following details:

Your Name:
Blog's Name:
Recipe Name:
Recipe url:
A photo of 350pixels width

Please take care to send all ur entries before 31th August 2010..

7) If u dont have blog, no problem..pls do send ur entries to the above mail address, i'll include them while doing the roundup..

Do prepare ur dishes with fennel seeds and send me through mail, really waiting to see all ur delicious entries!!!

Drumstick Leaves & Oats Parathas & A Break

Our most awaited vacation gonna start from tomorrow, we will be leaving earlier tomorrow morning to our summer vacation destination, needless to say that am waiting eagerly for this break and am damn sure i'll definitely enjoy this break, no cooking, washing and mobing for few days..Am very much excited and i'll meet u all after 15days friends, dont forget to send ur entries to my ongoing event..Will definitely check my mails once am back from the vacation..Before leaving for vacation, i wanted to post this healthy,nutritious parathas with drumstick leaves and oats which i prepared today for our dinner, finally i finished my frozen drumstick leaves by using them in parathas..Healthy parathas to enjoy without any guilt and we loved it..Sending to Vegetable Marathan-Drumstick guest hosted by Ruchikacooks and to Global Kadai-Indian Flavoured Flat Bread guest hosted by Sandhya, event by Cilantro and to Neha's Kid's Menu..



2cups Wheat flour
1cup Oats (grounded)
1/2cup Drumstick leaves
1tsp Ajwain seeds
1tsp Cumin seed powder
Salt
Oil
1cup Yogurt

Mix the wheat flour, grounded oats, drumstick leaves, ajwain seeds and cumin seed powder in a large bowl,add the salt,water (if needed) and yogurt,knead everything as soft and smooth dough..Let them sit for few minutes..make medium sized balls with the dough and roll as circles..

Heat a tawa, once its hot, gently drop the rolled circles and drizzle few drops of oil, cook on both sides until they get cooked...Serve immediately with any sort of side dishes...

Microwave Cabbage & Drumstick Leaves Stirfry

I often make simple stir fries with any sort of veggies either with dals or simply with a combination of many veggies..Since we are leaving tomorrow for vacations, am very busy in cleaning and finishing veggies before leaving for our long waited trip..There were some leftover chinese cabbage which i used for making rotis and curries and i wanted to finish it as something different along with drumstick leaves..This simple stir fry tastes too delicious also easy and quick to get ready eventhough i prepared them in microwave oven..Healthy side dish to enjoy along with rice or with parathas..I enjoyed having this healthy stir fry along with rasam rice, both together tastes fabulous and i truly enjoyed having this fabulous side dish..




2cups Cabbage (chopped)
1/2cup Drumstick leaves
1no Onion (chopped)
2nos Green chillies (slit opened)
1tsp Mustard seeds, urad dal & channadal
2tbsp Grated coconut
Oil
Salt

Heat enough oil in a microwave safe bowl for 2 minutes in high, add the mustard seeds, urad dal and channadal, heat again for 5minutes in high until the spices turned brown, add the chopped onions and slit opened green chillies, salt to the tempered spices and cook for 5minutes (stir twice) in high in microwave oven, now add the cabbage and drumstick leaves,give a stir and cook for 15minutes (stir thrice in between) until the veggies get cooked.. Finally add the grated coconut, give a stir and serve hot as side dish...

Sweet Corn, Beans & Soya Chunks Rice

Yesterday i got a bag of tender french beans from farmer's market, usually i prepare them as stir fries or simple as steamed cooked beans..Its has been a long i prepared one pot meal and i tried this sweet corn,beans and soya chunks combination for making out an easy breezy rice and served along with papads and boiled eggs..We enjoyed having this fabulous rice for our lunch and even my H loved it who hardly love corn and soya chunks in his food..With simple ingredients, this rice tastes too awesome also its suits prefect as a lunch box menu and am damn sure that even kids will love this droolworthy rice..Sending this delectable rice to A Veggie/Fruit For A Month-Corn guest hosted by Akheela, event by Priya and to Umm's Iftar Moments..



1/2cup Sweet corn
2cups Cooked rice
1/2cup Green beans (chopped)
1/4cup Soya chunks
1no Onion (big & chopped)
1tsp Garam masala powder
2nos Green chillies (slit opened)
1/2tsp Pepper powder
2tbsp Soya sauce
2tbsp Coriander leaves (chopped)
Salt
Oil
3nos Bay leaves
1/2tsp Cumin seeds

Cook the soya chunks in hot water with salt until they double their volume, drain the water and squeeze out the excess of water, keep aside..

Heat enough oil, fry the bay leaves and cumin seeds, add immediately the chopped onions, saute until they turns transculent, add the chopped beans,sweet corn and soya chunks to the onions, saute everything for few minutes, now add the garam masala powder, pepper powder,slit opened green chillies and soya sauce, cook everything in high flame until the veggies get half cooked..

Add the cooked rice and chopped coriander leaves to the veggies, toss everything gently until the veggies and rice get well mixed.. Serve hot with papads and boiled eggs..

Cabbage Roti & Oats Coconut Chutney

I bookmarked long back this cabbage roti and oats coconut chutney at Usha's Veg Inspirations, yesterday i got an opportunity to try out these both dishes for our dinner, i used chinese cabbages to make these rotis which turned out the dough bit sticky eventhough they tasted very delicious and crunchiness of the cabbage turned out this rotis more delicious..Coming to the oats coconut chutney, i didnt even opened my mouth before serving this oats coconut chutney to my family with cabbage rotis, none found out the secret ingredient until i revealed that i used oats in this chutney, I tempered this chutney with mustard seeds, urad dal and curry leaves  while Usha didnt went for this ,else i prepared them exactly as she went for..This oats coconut chutney is going to be a keeper for me and thanks to usha for sharing these both delectable and healthy dishes...Sending this both dishes to T&T-Veg Inspirations guest hosted by Saveur..



Cabbage Roti:
3cups Whole wheat flour
1+1/2cups Cabbage (finely chopped)
2tbsp Flax seed meal
1tsp Chilli powder
1/2tsp Ajwain seeds
1/2tsp Caraway seeds
1/2tsp Coriander powder
3/4tsp Cumin powder
Salt
Water
Oil for cooking

Mix the whole wheat flour, cabbage, flax seed meal along with all spices, add water little by little until they turns a smooth dough, keep aside for 15minutes, knead again the dough by adding few more flour as this dough tends to be bit sticky..make medium sized balls from the dough and roll them as rotis..

Heat a pan, drop the rolled rotis, drizzle few drops of oil and cook on both sides until they get well cooked..



Oats Coconut Chutney:
2tbsp Urad dal
2tbsp Channa dal
1/2cup Quick cooking oats
3/4cup Grated coconut
4no Green chillies
Few curry leaves
Salt
1/2tsp Mustard seeds+urad dal

Dry roast the urad dal and channa dal one by one until they turns well roasted, dry roast the quick cooking oats for few minutes, dry roast curry leaves in the same pan and keep aside...Grind coarsely the oats, roasted dals and curry leaves, add the grated coconut, green chillies with enough water and grind as bit coarsely paste, finally heat some oil, fry the mustard seeds, urad dal and curry leaves..add this tempered spices to the chutney and enjoy along with cabbage rotis...

Watermelon, Sago & Carrot Kheer

My cooking experience with watermelon white rinds finally ended to a sweet kheer, i simply prepared this delicious kheer by pressure cooking watermelon rinds with sugar and carrot puree cooked along with sago pearls..Am very proud to say that this kheer is one of my invention and am very happy that this kheer turned out very fantastic and delicious..One more new kheer gonna be prepared often in my kitchen...Can you believe it that this kheer is prepared within few minutes?? yea they hardly need very less time and the cooking process doesnt need long hours to prepare and i enjoyed making and having this droolworthy kheer..



1cup Watermelon white rinds (finely chopped)
2nos Carrots( pressure cooked & pureed)
1/2cup Sago
1cup Sugar
2cups Milk
1tsp Cardamom powder
Few almond flakes

Pressure cook the chopped watermelons and half a cup of sugar for 3hisses, meanwhile cook the sago in enough water until they turn transculent, add the pureed carrots, milk, remaining sugar, cook everything in simmer until the sugar get dissolved, finally add the cooked watermelon rinds along with cardamom powder..cook everything again for few minutes..Put off the stove..

Serve topped almond flakes...

Dahi Sago & Soya Kheema Cutlet

Dahi cutlets are always our family favourites, whenever i prepare them they will get vanished with few hours..This time i tried making some sago cutlet along with some leftover soya kheema i prepared for our yesterday's lunch, i combined the soaked sago and already prepared soya kheema along with some cooked and smashed potatoes to make out some delicious cutlets..This cutlet tastes fabulous, delicious also very easy to prepare, once i pan fried these cutlets i soaked them in a tempered buttermilk topped with tangy and sweet tamarind chutney, we enjoyed having this delicious dahi sago and soya kheema cutlet for our evening snacks..A fantastic snacks to enjoy while its too hot, everyone relished each and every spoon of this yummy dahi sago and soya kheema cutlet..




1cup Soya Kheema (prepared exactly as here)
1/2cup Sago (soaked for 2hrs)
2nos Potatoes (cooked)
1no Onion(chopped)
2nos Green chillies (chopped)
Few curry leaves
1tsp Garam masala powder
1/2tsp Fennel seed powder
1/4tsp Ginger (crushed)
1/4cup Bread crumbs
Salt
Oil for shallow frying

For Dahi:
2cups Buttermilk
1tsp Mustard seeds, urad dal
1tsp Grated ginger
Curry leaves
Few spoons of sweet tamarind chutney
Few Chilly powder
Few Chaat masala

Combine the soya kheema, cooked potatoes, soaked sago, garam masala powder, fennel seed powder, bread crumbs in a large bowl, meanwhile heat few drops of oil and saute the chopped onions, chopped green chillies, crushed ginger and curry leaves until the onions turns transculent..Add this cooked veggies along with the already prepared sago-soya kheema mixture..Mix everything well along with enough salt, make small balls from this mixture and keep aside..Heat the oil for shallow frying,drop gently the already prepared patties and fry on both sides in medium flame until the crust turns golden brown...

Meanwhile let fry the mustard seeds, urad dal, grated ginger, curry leaves in hot oil and keep aside, beat the buttermilk and add the tempered spices and salt, mix well..take this tempered buttermilk in a shallow bowl and drop gently the cutlets..pour the tamarind chutney and springle chilly powder and chaat masala over the soaked cutlets and let them sit in fridge atleast for an hour..

Enjoy!

Sweet Rice Flour Puttu

My mom used to prepare this sweet puttu often when we were kids, she makes these puttu even for breakfast or else for snacks..This puttu was one of my favourite dish which hardly needs raw rice, sugar, a teaspoon of ghee, cardamom powder and grated fresh coconuts..This dish gets ready in very less time and my mom prepare her rice flour herself at home but grinding soaked and slightly dried raw rice which she used to steam cook in pressure cooker and finally add the remaining ingredients when the steamed rice flour were still warm and serve us immediatley..But i prepared this rice flour puttu using the store bought rice flour by roasting them and steam cooking the rice flour, this method is really handy, quick, easy also very simple to make out this delicious rice puttu..Sending this steam cooked rice puttu to Bergamot's Steamy Kitchen Event and Sharmi's Let's Munch:Light Tea Time Snacks...



2cups Rice flour
1cup Sugar
1tsp Cardamom powder
Salt
Water as per need
1cup Grated coconut
1tsp Ghee

Roast the rice flour in a pan for few minutes..Sprinkle enough water and salt to the rice flour little by little, you should be able to form balls at the same time you should able to crumble it back..Steam cook this flour for 20 minutes in pressure cooker..Take the flour and transfer to a big plate, smash if they are some lumps, add the sugar, cardamom powder, ghee, grated coconut and mix everything well using a wooden spatula....

Serve immediately..

Healthy Porridge Mix-For Diet

Porridge are quite a healthy, filling breakfast dish which is usually prepared with oats cooked in milk and served along with nuts,fruits or else simply with honey..My version of porridge goes for a powder prepared with sprouted green gram,sprouted horsegram, sago,quinoa, oats, barley,flaxseeds, wheat,ragi and brown rice..This porridge mix is really very handy and very filling breakfast porridge for people who were dieting..Adding horsegram to this porridge mix turned out this mix as an interesting porridge coz horsegram are very much adviced to the peoples whoever wanted to reduce their weight, usually this porridge mix goes for nuts like almonds and cashews which i skipped completely in this mix...U can cook this porridge mix with milk or water by adding honey or sugar, my choice goes for water and honey, its such a filling breakfast sometimes i dont even feel tired or hungry for long hours..



1cup Sprouted green gram
1cup Quinoa
2cups Sprouted horsegram
1/4cup Sago
1/2cup Barley
1/2cup Brown rice
1cup Wheat
1cup Rolled oats
1/4cup Flaxseeds
1/2cup Whole ragi

Dry the sprouted green gram and sprouted horsegram in sun or over a thick towel for overnite..once everything gets dry, dry roast all the ingredients given for making the porridge mix one by one until a nice aroma comes, keep aside and let them cool completely...Grind this roasted grains as fine powder, sieve the powder, grind again until all the grains get finished and conserve them in air tightened bottle..

Making Porridge:
2tbsp Porridge mix
1cup Water/milk
Honey/Sugar

Bring boil the water or milk, add the porridge mix, mix well without lumps, finally add the honey or sugar and enjoy for breakfast...

Instant Wheat Rava,Carrot & Oats Idli

Most of our evening dinner goes for salads, soups or Indian foods like adais and dosas apart from idilies coz steamed cooked dishes are not that much welcome,yeah none at home love idlies, after a long hesitation and discussion everyone at home said 'Yes' to some steamed cooked soft fluffy idlies..Instead of making idli batter and fermentation i went for this instant version of healthy idlies with wheat rava,grated carrots and rolled oats for making this soft and healthy idlies..I served this cute soft and healthy idlies along with spicy coconut chutney, for my surprise even my hubby enjoyed having this beautiful, cute looking idlies..



1cup Wheat rava/cracked wheat
1cup Rolled oats
1/4cup Grated carrots
2nos Green chillies (chopped)
1tsp Ginger (grated)
1tsp Eno salt
1cup Sour curd
1tsp Mustard seeds, urad dal +channa dal
2tbsp Coriander leaves (chopped)
Few curry leaves
Salt
Oil

Take the cracked wheat, rolled oats, grated carrots, chopped green chillies,chopped coriander leaves, grated ginger, sour curd with enough salt in a bowl, mix everything well, meanwhile heat enough oil, let crack the mustard seeds, urad dal and channa dal, add the curry leaves finally and drop gently this tempered spices to the already prepared batter, mix well...finally add the eno salt and water to turn the batter as thick idly batter... Grease the idli moulds with oil and pour the idli batter in the moulds, steam cook for 10 minutes in idli cooker..

Enjoy this fluffy idlies with coconut chutney...

Sprouted Kala Channa, Corn & Bread Vada

As told in most of my previous posts, i wont trash anything that much easily and here we cant live without having breads for our breakfast, needless to say the number of stale breads sit sometimes in my bread bag to get cooked, this vada is also prepared with stale bread which happen quite in my kitchen, this time i used some leftover sprouted kala channa and sweet corns to make out this delicious, crispy eventhough its deepfried, somewat healthy vadas for our snacks before few days back, we enjoyed this crispy beauties simply with ketchup for our snacks with a cup of tea, both together works out wonder for our evening snacks..This sprouted channa and corn give a different taste and crunchiness to this simple but yet a quick, easy and delicious crispy vadas....



1/2cup Sweet corn kernels
1cup Sprouted Kala channa (pressure cooked)
6nos Stale bread slices
2tbsp Rice flour
3nos Green chillies (chopped finely)
Few curry leaves
1tsp Fennel seeds
1tsp Ginger (minced)
Salt
Oil

Keep few sweet corns and cooked kala channa aside and ground the remaining sweet corns and kala channa as bit coarse paste, grind the stale bread as fine powder, take the grounded paste together add the rice flour,chopped green chillies, curry leaves, fennel seeds, minced ginger with enough salt and water as vada batter..

Heat oil for deepfrying, make a small ball from the batter, flatten them as we for medhu vadas and make a small hole in the middle and drop gently to the hot oil, fry on both sides until the vada get well cooked..

Serve hot with ketchup..

Watermelon & Sprouted Fenugreek Pappu

Quick ,healthy and easy dals or pappu are always my favourite, one among those pappu is this watermelon rind and sprouted fenugreek pappu, i prepared this delicious, healthy as a diabetic friendly pappu which is quite a complete food when served along with cooked cracked wheat;rotis or with hot steaming rice..The bitterness of sprouted fenugreek is completely masked by the watermelon white rinds i used in this pappu, both watermelon rinds and sprouted fenugreek works out wonder and i spiced this pappu simply with rasam powder, pepper powder and lemon juice...Fabulous comforting food when served along with papads and lemon pickle, we loved it..




1cup Toor dal (cooked)
2cups Watermelon white rinds (chopped finely)
1/2cup Sprouted fenugreek seeds
1no Onion (chopped)
1no Tomato (chopped)
1tbsp Rasam powder
1/4tsp Turmeric powder
1tsp Pepper powder
1tsp Mustard seeds,urad dal +cumin seeds
1/4tsp Asafoetida powder
3nos Dry red chillies
Few curry leaves
1tsp Lemon juice
Salt
Oil

Heat enough oil in a pressure cooker and saute the chopped onions and tomato chunks until they turned mushy, add immediately the watermelon rinds, sprouted fenugreek seeds, saute until the watermelon rinds turns soft..now add the rasam powder, pepper powder, salt and cooked dal along with turmeric powder and enough water, bring everything to boil..Close the pressure cooker and cook until the veggies get well cooked..

In a small pan, heat a tsp of oil and let splutters mustard seeds, urad dal, cumin seeds, dry red chillies, asafoetida powder, curry leaves, add this tempered spices to the cooking pappu..finally add the lemon juice and put off the stove..

Serve hot with rice along with papads or pickles or else with rotis..

Sprouted Moong, Sprouted Black-eyed Peas & Drumstick Leaves Dosa

The name of this dosa sounds very interesting also long at the same time na?? yeah this dosa is prepared with sprouted moong, sprouted black eyed peas and drumstick leaves which doesnt need fermentation also its very healthy and nutritious...I'll be leaving for vacation next weekend for two weeks, everyone at home waiting eagerly for this two weeks of vacation, so before leaving to vacation am trying to clean my freezer and fridge, while going through my freezer i got a bag of drumstick leaves which i have frozen two months back and also some sprouted black eyed peas which i sprouted and arranged in freezer before few months..Immediately i wanted to make something for our dinner with these frozen leaves and sprouted peas along with freshly sprouted whole moong beans which i sprouted two days back..I just soaked half a cup of brown rice for two hours and prepared this healthy dosa batter using sprouted moong, sprouted black-eyed peas and drumstick leaves, we enjoyed this dosa with Oats coconut chutney which i prepared from Usha of Veg Inspirations, we loved having this crispy dosa with healthy chutney..Do try this combo friends, u will definitely enjoy having this dosa for the sure..



2cups Sprouted whole moong
1cup Sprouted black-eyes peas (thawed)
1/2cup Brown rice (soaked for two hours)
1/2cup Drumstick leaves
2nos Green chillies
1tbsp Ginger (minced)
Salt

Grind as a bit coarse paste with sprouted whole moong, sprouted black-eyes peas, brown rice, drumstick leaves, green chillies and minced ginger with enough salt..

Heat a pan or tawa, pour a ladle of this dosa batter, spread the batter as circles, drizzle few drops of oil and cook on both sides until they get well cooked...serve hot with spicy chutneys...

Pan Con Tomate-Spanish Tomato Bread

Pan con tomate is one among the tapas served in a party menu or either as appetiziers everywhere in Spain, this bread sounds similar as the garlic bread, which goes for garlic cloves, ripen tomatoes prepared with salt and some olive oil.. Easy breezy tapas to enjoy anytime also very much flavourful bread i have ever enjoyed..This pan con tomate is one of the simplest, most widely eaten and most famous dishes from Cataluna, a region in Spain..Coming to the tomato bread , its simply prepared with toasted bread or toasted french baguettes and it can be eaten by itself or else served along with cheese, ham or sausage, but we enjoyed having simply without any cheese or meats...

Few bread slices or baguette slices

2nos Large ripen tomatoes 

3nos Garlic cloves

Olive oil

Salt

If u r using baguette, slice the pieces horizontally as few inches long...Toast the bread in a bread toaster, once u take them out, rub the slices with garlic cloves, slice the tomatoes in the middle as half pieces and rub these tomato pieces over the garlic rubbed side of the bread...drizzle few olive oil over the slice and springle salt to taste..U can serve along with cheese, chorizo sausage or with Serrano ham..

Serve immediately..

Sago Vadai

Crispy sago vadais are always welcome when its comes to evening snacks, i love this simple, quick and crispy vadais which get ready very soon and also get vanish within few minutes...Just dip this crispy vadais in some spicy coconut chutney or in ketchup and enjoy it...We enjoyed having this sago vadais, my H enjoyed each and every bite of this vadais..I have prepared this crispy vadais long back, sometimes eventhough we dont want to make anything special for evening snacks,few events going on this blogsphere will pull us to make some delicious crispy beauties like this sago vadais..

1 cup Sago (soaked for 4hrs)
1no Onion (chopped)

3tbsp Peanuts (powdered coarsely)

3nos Potatoes (cooked)
2tbsp Rice flour

1/4tsp Cumin seeds

Few Curry leaves

3nos Green chillies (finely chopped)

1/2tsp Red chilli powder

Salt

Oil

Mash the potatoes..add the soaked sago, rice flour,mashed potatoes,chopped onions and mix well, now add cumin seeds, red chilli powder, peanuts,curry leaves and salt, mix everything well..Heat enough oil for deep frying, makes small balls from the dough, flatten them in ur palms and drop gently to the hot oil, deep fry until they turns crispy..

Enjoy with ketchup or any spicy chutney..

Watermelon Rind Roti

When summer is around, we guys couldnt stop buying watermelons, once they get finished either me or my H will definitely get them from the nearby chinese store, where we get tiny but very sweet seedless watermelons, after having the sweet watermelon chunks, immediately my H will cut the leftover white rinds and arrange in a plastic box so that i can cook them whenever i need to make something with those white rinds..I have prepared gravies and halwa with those white rinds of watermelon but this time here comes a roti which i saw in Usha's Veg Inspirations and immediately i wanted to try them, i prepared this rotis two days back and served with mixed veggies kurma for our dinner, this roti was really amazing, tasty, healthy at the same time none at home found out the secret ingredient i used in this rotis, when i told that i used some finely grated watermelon white rind in this rotis, they were surprised and enjoyed having this roti...Thanks to Usha for sharing this healthy roti and its gonna be often present in our menu...I followed the same process as Usha went for making this rotis, eventhough i have added few ajwain seeds to give more flavour to this beautiful rotis.



3cups Wheat flour
1cup Watermelon white rinds (finely grated)
1/2cup Carrot (grated)
1tsp Red chilli powder
1tsp Cumin powder
1/2tsp Coriander powder
1/2tsp Cumin seeds
1/2tsp Ajwain seeds
Salt

In a large bowl, add the wheat flour, chilli powder, coriander powder, cumin powder,cumin seeds and ajwain seeds and mix well, add the grated watermelon rinds and grated carrots, mix well into the dough and knead with enough water (if needed) as a smooth, stiff and non sticky dough..Let them sit for few minutes..makes medium sized balls with the dough and roll as circles..

Heat a tawa, once its hot, gently drop the rolled circles and drizzle few drops of oil, cook on both sides until they get cooked...Serve immediately with any sort of side dishes...

Kiwi Pops

While its too hot, everyone at home love to have ice creams or else sorbets, two days back while its was too hot here i prepared this simple, creamy and delicious pops using kiwi fruits, thick cream along with agave syrup..This pops is really very quick to prepare also easy at the same time, its quite quick to prepare and after few hours, these pops are ready to relish..With few ingredients, an easy breezy delicious pops get ready to enjoy anytime, even a small kid with an adult's help can make out this pops very easily...Needless to say everyone at home enjoyed having this pops and its one of the easiest way to feed picky eaters who ever never like kiwi fruits in their diet as kiwi have numerous health benefits and they are extremely healthy..



2cups Kiwi chunks
3tbsp Double cream or fat free cream
Agave syrup or sugar as per need

Blend everything as thick puree..pour this puree in popsicle moulds, kulfi moulds or plastic cups and arrange them in freeze..When the pops get partially firm, insert a popsicle stick in the middle of these pops and arrange in freezer until they get completely frozen..

Run warm water over the moulds to remove the pops and serve immediately...

Microwave Wheat Bread Upma

Dunno wat about u all, but my pantry is always filled with breads and buns, coz everyone at home like to have a simple bread toast served either with jam or nutella or simply with butter along with hot coffee or chocolate..Before we used to buy white breads and have them usually for breakfast, since i started enjoying healthy and fibre rich foods, i changed even my white bread slices to whole wheat bread slices, my teddies like bread as upma and i do prepare often in stove top, for the first time i wanted give a try in microwave oven...Yesterday, i prepared this simple bread upma with some leftover wheat breads in microwave oven coz it was too hot here and its completely a hard task for me to cook something especially for our dinner, so i prepared this simple bread upma for our sterday's dinner in less than 30minutes through microwaven oven and we enjoyed along with ketchup also with a simple tomato salad..



6nos Whole wheat bread slices (cubed)
1no Onion (big & chopped finely)
2nos Green chillies (slit opened)
1tsp Ginger (minced)
1tsp Mustard seeds+urad dal
1/2tsp Channadal
3nos Dry red chillies
1/4tsp Asafoetida powder
1/4tsp Turmeric powder
Curry leaves
Oil
Salt

Heat enough oil in a microwave safe bowl for 2 minutes in high, add the mustard seeds, urad dal, channa dal, dry red chillies, asafoetida powder to the oil and cook again in microwave oven for 5minutes in high until the dals turns golden brown..now add the chopped onions, minced ginger, slit opened green chillies, curry leaves and cook everything again in high for 10 minutes (stir in between)along with turmeric powder and salt...finally add the cubed bread chunks, toss everything gently until they get well mixed with the spices, cook everything again for 10minutes in high (stir in between)..

Serve with ketchup or spicy chutneys..

Eggplant With Bell Pepper Curry - T&T from Veg Inspirations

While am going through Usha's Veg Inspirations, i got hooked with this simple and delicious curry with eggplants and bellpeppers..I love this combination is curries and i do prepare many curries with these both veggies, but Usha's curry looks very easy,simple also quick to prepare..I prepared this curry today for our lunch and served along with rasam..Both together tastes too delicious and we enjoyed having this curry, i have just added a teaspoon of coriander powder to this curry else i followed the same way as the original recipe went for this curry..



2cups Eggplants (cut lengthwise)
1no Green pepper (cubed)
1no Onion (big & chopped finely)
2nos Tomatoes (chopped finely)
1tsp Cumin seeds
2nos Green chillies (cut lengthwise)
1inch Ginger (minced)
1tbsp Coriander powder
1/4tsp Turmeric powder
1/2tsp Garam masala powder
Salt
Oil

Heat enough oil, add the cumin seeds and fry until brown along with green chillies..add the chopped onions and saute till transparent, add the minced ginger, turmeric powder,coriander powder, garam masala and stir for few minutes..now add the tomatoes and saute until the tomatoes turns until soft and mushy, add the cubed bell peppers, eggplants chunks and salt..stir everything well..Close the pan with a lid and cook in simmer until the veggies get well cooked..

Serve hot as side dish with rotis or rice..

Sprouted Kala Channa & Oats Dosa

My experience making foods with home made sprouts goes this time to a healthy, nutritious and delicious crispy dosas, this crispy dosa goes for our usual way of making batter and u have to leave them for fermentation overnite, the next day the batter is ready to make these crispy healthy dosas...I have added some rolled oats to make this batter to turn them even more healthier, this dosas suits prefectly for any ages..Simple, healthy dosas which turn out really super crispy and i served this dosa along with spicy coconut chutney and both together works out wonder and we had a healthy dinner yesterday...



1+1/2cups Sprouted kala channa
1+1/2cups Brown rice
1/2cup Parboiled rice
1/2cup Rolled oats

1cup Urad dal
1/2tsp Fenugreek seeds
Salt

Soak the brown rice and parboiled rice together for 4hours, wash and soak the urad dal and fenugreek seeds alone for 4hours too, soak the rolled oats for an hour...Grind the soaked urad dal and fenugreek seeds as a smooth paste, grind again the sprouted chickpeas along with soaked brown ricesoaked oats and par boiled rice with water until bit coarse paste..Mix the smooth urad dal batter along with bit coarse chickpeas-rice batter with enough salt..Let them sit a nite for fermentation..

Heat a non stick pan, pour a ladle of this sprouted kala channa batter, spread them as dosa, drizzle few drops of oil..Cook on both sides until they get well cooked..Serve hot with spicy coconut chutney..

Pineapple Granita

After a better bitter chutney, here comes my recent favourite granita with pineapple chunks, most of us would have know that granita is low caloric refreshing frozen dessert, its usually prepared with fresh fruits, lemon juice and sugar and its really very easy to prepare, also its doesnt need any ice cream maker, whenever i feel like having this low caloric dessert i do them with any sort of fruits...I prepared this pineapple granita before two days and its suits prefectly for our today's lunch dessert as it was too hot here..Fantastic granita to enjoy without any guilt and am sending this granita to Yasmeen's Tropical Temptations..



3cups Pineapple chunks(chopped)
1/2cup Sugar
2tbsp Lemon juice
1/2cup Water

Combine the sugar and water in a blender and blend until the sugar dissolves,add the chopped pineapple chunks and lemon juice and continue to blend until smooth, strain the juice..pour the mixture in a stainless steel box and freeze for 3hours..scrape with a fork and freeze again for 5 hours or overnight..

Remove the mixture from the freezer and let sit for few minutes, scrape the mixture with a fork and serve in a bowl..Enjoy !!

Fenugreek Sprouts & Garlic Chutney

When Krishnaveni posted her fenugreek sprouts chutney, i immediately wanted to prepare them, as i have recently sprouted few cups of fenugreek seeds, but i want to make this chutney with some roasted garlic cloves and more fenugreek sprouts, thats the way my family i can feed them something healthy also they wont blame me for this bitter chutney... I have prepared this chutney along with tamarind paste, dry red chillies with half a cup of fenugreek sprouts and garlic..For my surprise, this chutney tastes tremendous along with dosas and everyone at home enjoyed having this spicy chutney..Am so happy to see even my little one enjoyed with dosas who doesnt like anything bitter loved this chutney..The garlic cloves masked completely the bitterness of the fenugreek sprouts and i have to say a big thanks to Krishnaveni for sharing this healthy chutney, this sprouts with garlic chutney is going to be as a usual chutney in our menu anytime..



1/2cup Fenugreek sprouts
1cup Garlic cloves
5nos Dry red chillies
1tbsp Urad dal
1no Tamarind (blueberry size)
Few curry leaves
Salt
3tbsps Gingelly oil

Heat a tablespoon of gingelly oil, fry the urad dal,dry red chillies until they turn brown, now add the garlic cloves, tamarind piece, curry leaves, fenugreek sprouts and fry until a nice aroma comes from the garlic..Take everything in a mixie jar, add enough salt, remaining gingelly oil and water (if needed), grind everything a bit coarse paste..

Enjoy with idlis, dosas..sending to Think Spice-Think Fenugreek guest hosted by Priya..

Gobi Tikka Wrap

Am a person who loves very much quick, filling and simple sandwiches or wraps, i do often whenever i feel like lazy to cook or either if i have loads of work to finish..I have bookmarked this droolworthy gobi tikka rolls at Sushma's space few months back..Sushma have many beautiful dishes in her space, especially her wraps makes me always hungry whenever i go through her blog, when i saw her clicks i immediately got hooked to this simple but yet a delicious gobi tikka wraps which tastes tremendously delicious at the same time its very quick to get ready, we guys loved this delicious wraps for our yesterday's picnic, we carried with us along with some simple fruit salads, this wraps suits prefectly for a picnic eventhough i did few changes when compared to the original recipe where Sushma used sour cream which i replaced with cream cheese also i didnt used dry mint leaves she mentioned in her marination which i completely skipped as i didnt have those dry mints however we enjoyed having these beautiful wraps and we loved it, thanks a ton to Sushma for sharing with us this beautiful wraps..



30nos Cauliflower florets (chopped finely)
1/2cup Sour cream or cream cheese
1cup Lettuce (finely chopped)
3nos Tortillas
Oil
1tsp Soyasauce
1tbsp Tomato Ketchup

For Marination:
4tbsp Greek style yogurt
1tsp Ginger garlic paste
1tsp Garam masala powder
1tsp Red chilly powder
1tsp Corn flour
Salt
1pinch Orange food colour

Marinate the cauliflower florets with all the ingredients given in the list for marination, mix everything well and let them sit for half an hour, now heat enough oil in a pan, add the marinated cauliflower florets and cook in medium flame until they turns almost dry, add the soya sauce, tomato ketchup to the cooking veggies..saute until the masala turns dry...keep aside..

Heat the tortillas in a non stick pan on both sides...now gently spread the sour cream or cream cheese, put the cauliflower tikka filling topped with lettuce leaves, roll the tortillas as wraps and enjoy..Serve warm or cold..

Microwave Watermelon Halwa

For the first time, i prepared a simple but a delicious halwa with the watermelon white rinds which we usually throw out, i prepared this easy breezy halwa in microwave oven... This halwa took less than 40 minutes to get ready and u wont stop having this droolworthy halwa...We love halwas with carrots very much but this halwa with watermelon rind was quite similar like the carrot halwa,yeah we relished each and every spoon of this yummy halwa and it vanished within less time when they were still warm...Am damn sure if u try this halwa once, u wont ever throw out the watermelon white rind anymore...With simple ingredients, this halwa tastes toooo delicious...



2cups Watermelon white rinds (finely grated)
1/2cup Milk powder
1cup Sugar
1tbsp Cardamom powder
2tbsp Ghee
Few orange food colour
Few almond flakes

Take the grated watermelon white rinds in a microwave safe bowl, cook in high for 20minutes in microwave oven (stir thrice in between) until the watermelon rinds get half cooked, now add the milk powder, sugar, ghee and orange food colour, mix everything well and cook again for 10minutes in microwave oven in high (stir twice),finally add the cardamom powder,cook for 5minutes, give a stir..

Garnish with almond flakes and enjoy warm..

Sweet Potato & Sago (Javvarusi) Kheer

Have you ever prepared kheer using cooked sweet potatoes??? if u didnt yet, its not late at all, yeah i tried this gorgeous, yummyilicious kheer with cooked sweet potato and sago pearls..This kheer gets ready very quickly also at the same time this kheer tastes incredibly delicious, i can say that this kheer is one of the best kheer i have never prepared..Just pressure cook the sweet potatoes and blend as a smooth paste with enough milk and sugar and finally add this paste to the cooking sago, thats the way this delicious kheer gets ready in very less time...With a beautiful and a pleasant orange colour, this kheer was one of our recent favourite..



2cups Sweet potato chunks (pressure cooked)
1/2cup Sago
3/4cup Sugar
Few Saffron strands
1cup Unsweetened condensed milk
1tsp Cardamom powder
Few Cashew nuts (fried)
Almond flakes

Grind the pressure cooked sweet potato chunks with sugar and condensed milk as smooth paste, meanwhile cook the sago with enough water until they get half cooked, add immediately the grounded paste cook until the kheer turns thick and the sago gets cooked well, stir continously else the cooked sago gets stick to the bottom of the vessel, now add the cardamom powder, saffron strands, fried cashew nuts and almond flakes...

Enjoy warm or cold..

Sprouted Moong & Oats Kunukku

Kunukku is a savoury snacks which is usually prepared with a special batter made with variety of dals..Kunukku, when served along with chutney is a delicious savoury snack also at the same time its a healthy snacks eventhough its deep fried ...This time i prepared this fabulous, crispy and nutritious kunukku with sprouted whole moong beans along with rolled oats..Yesterday its was rainy and cloudy day, we felt like having something as deep fried snacks to enjoy with some hot tea for our snack but as usual i have sprouted some whole moong recently and i was really planning to make some deep fried snacks with those sadly sitting moong sprouts, finally i prepared a simple batter using sprouted moong beans,oats,brown rice along with onions, grated coconut,green chillies and chopped ginger for making these crispy beauties..



2cups Sprouted whole moong
1cup Rolled oats
1/2cup Brown rice
1no Onion (chopped)
1/4cup Grated coconut
3nos Green chillies (chopped)
1tsp Ginger (chopped)
Few curry leaves
Salt
Oil for deepfrying

Soak brown rice for an hour and the rolled oats for half an hour...Grind sprouted moong, soaked oats, soaked brown rice,grated coconut with green chillies and chopped ginger as coarse paste, now add the chopped onions, few curry leaves and salt, mix everything well..

Heat the oil for deep frying, make small balls from the batter and fry them until the dropped balls turns golden brown, drain the excess of oil..Enjoy with spicy coconut chutney...

Kara Sev~~IC Challenge

Our this month's Indian Cooking Challenge is the famous Kara Sev, its has been ages i had these crispies coz i dont have the laddle specially used for making this savoury snacks...Through this challenge, i was able to make some by using pastry bag with round nozzle, yea am managing myself with the kitchen gadgets i have rite now along with me..This challenge went completely really very prefect and easy coz this kara sev is one of the Indian snacks which is quite easy to prepare and this sev get ready in very less time and will definitely get vanished also with less time too...Already i have prepared twice these crispies at home and each time they get vanished quickly...I absolutely want to buy the special laddle for making this kara sev during my next trip to India, coz this sev are really worth to try...This challenge went for two types of making these crispies, i choosed the first method since its sounds exact as my mom do when i was kid..

2+1/2cups Gram Flour 

1cup Rice flour 

1/2tsp Chilli powder

1tsp Black pepper coarsely powdered 

2+1/2tsp Ghee

1pinch Cooking soda 

2nos Garlic pods (crushed)

Salt 

Oil

Sieve both gram flour and rice flour together in a bowl,add chilli powder, pepper powder, salt, crushed garlic, ghee, cooking soda.

Mix thoroughly with hands. It should look like bread crumbs. Divide the dough into 4 portions.

Take a portion of this mixture, sprinkle water, knead as soft dough.Heat oil for deep frying in a kadai, use a kara sev ladle or Sev maker. Put some dough on that and rub directly into oil... Deep fry in oil , drain excess oil. Store this in an airtight container.

PS:If u are using pastry bag with round nozzle, just pipe them in a greased plate and gently drop them in hot oil..

Announcing Let's Sprout - A New Event

Sprouting is a practice of soaking and draining and then rinsing seeds at regular intervaks until the sprouts comes out or either by using jars for making fresh sprouts, i usually make sprouts twice a month with fenugreek seeds, chickpeas, lentils etc and i'll use them often in my cooking...Seeds are packed with nutrients, sprouted seeds are even better. As each grows, proteins, enzymes, vitamins and other nutrients increase whilst becoming more bioavailable. At the same time toxins and enzyme inhibitors are reduced, increasing digestibility...Sprouts grown at home and harvested at the dinner table are the freshest food you’ll ever eat. They wont have lost vitamins like shop bought vegetables or have travelled round the world. They will be organically grown, full of life and energy also sprouting is ridiculously cheap...Jars are traditionally used for sprouting, free and easy to find.. Use them for sprouts that don’t need light, avoid overfilling them to counter bad drainage and poor air circulation and for the same reason don’t use a lid, cover the top in a piece of muslin instead and invert jar to drain..This is how i make sprouts and its absolutely easy to makes fresh sprouts at home anytime..This event is to bring out how to make sprouts and sharing with everyone or either cooking with sprouts and adding them quite often in our daily menu..Do cook anything with sprouts and send them..

Wat u need to do:

1)Cook and create dishes with sprouts as anything(vegetarian, vegan or non-vegetarian are accepted)..

2)Many entries per person are allowed..

3)Link back ur entry to this announcement..

4)I'll accept the old entries, if they are linked with this page..

5)Using Logo will be appreciated..

6)Email me to Priyasuresh09@gmail.com with subject as Let's Sprout with following details:

Your Name:
Blog's Name:
Recipe Name:
Recipe url:
A photo of 350pixels width

Please take care to send all ur entries before 15th August 2010..

7) If u dont have blog, no problem..pls do send ur entries to the above mail address, i'll include them while doing the roundup..

Do prepare ur dishes with sprouts and send me through mail, really waiting to see all ur healthy entries!!!

Vegetarian Soccer Pizza

First time am making vegetarian pizza at home that too with asparagus and mushrooms with home made pizza sauce and just with cheese, coz its never happens as we love to have anytime pizzas with meats and sausages...I was planning to make something for Niloufer's Soccer Mania, finally using some asparagus, i prepared the toppings for this pizza as soccer ball pattern, eventhough this pizza doesnt looks exactly like soccer ball, i was somewat happy to send this post to Nilou's event, hope she will accept this vegetarian soccer pizza..I wanted to prepare my pizza base somewat healthy and finally i prepared the pizza base with oats and all purpose flour along with active dry yeast, this pizza base tastes extremely delicious also very simple to prepare..We enjoyed having this delectable pizza for our sterday's evening dinner with a simple cucumber salad and we loved it..



Pizza Base:
2cups All purpose flour
1cup Rolled oats
1tbsp Active dry yeast
1tsp Salt
1tsp Sugar
2tbsp Olive oil

Add the active dry yeast, salt and sugar in a cup of luke warm water,mix well and keep aside until the yeast turns foamy...In an another large bowl take the flour, rolled oats, make a well in the centre and add the foamy yeast mixture along with olive oil, knead everything as a soft and stiff dough..arrange in a greased bowl, keep in a warm place for two hours or until they doubled the size..

Once they doubled, punch down the dough and roll them as medium sized discs..arrange this disc over a baking sheet lined in a baking tray..

Pizza toppings:
1cup Button mushrooms
10nos White asparagus (steam cooked)
1cup Home made pizza sauce
1tsp Oregano
1cup Grated cheese

Preheat the oven to 350F..Spread the pizza sauce to the rolled discs, arrange the asparagus as shown in the picture, mix the oregano along with mushrooms , springle over the pizza base finally springle the grated cheese over the veggies..Bake this vegetarian pizza in the middle rack for 20-25minutes until the cheese melts..

Enjoy warm with simple salads..

Sprouted Kala Channa & Kasuri Methi Rice

After a long hesitation, this weekend i soaked black channa for making some sprouts...Successfully i sprouted half a kg of kala channa beans and pressure cooked for making some curries..After enjoying delicious channa masala with those sprouted kala channa, finally i prepared this simple, delicious and easy breezy rice for our today's lunch..This healthy rice need very less time to get ready but its really very nutritious as well as delicious goes prefectly for lunch box menu..Kasuri methi in this sprouted channa rice turned out this rice more prefect and none will find out the presence of kasuri methi in this rice until u reveal the secret ingredient..Best and better way to add bitterness to our daily menu as they are very healthy for our health..Am damn sure this healthy rice gonna be a keeper and am gonna prepare this sort of rice with some variations often, finally i got some better way to finish my huge bottle of kasuri methi sitting since a long in my pantry..



1cup Sprouted kala channa (pressure cooked)
2cups Cooked basmati rice
3tbsp Kasuri methi
1no Onion (chopped)
3nos Green chillies (slit opened)
1tsp Ginger garlic paste
1tsp Garam masala powder
1/2tsp Pepper powder
1/2tsp Cumin powder
1/4tsp Turmeric powder
2nos Whole spices (Bay leaves, cloves and cinnamon sticks)
Salt
Oil
Few curry leaves

Heat enough oil, fry the whole spices until they turns brown, add the chopped onions, ginger garlic paste and saute until the onions turns transculent and the raw smell goes away..now add the pressure cooked sprouted kala channa,slit opened green chillies and curry leaves, saute for few minutes..finally add the garam masala powder, turmeric powder, pepper powder, kasuri methi and cumin powder with salt, fry for few minutes, add a half cup of water bring everything to boil and cook until the water gets evaporates..

Now add the cooked rice to the cooking veggies, toss everything gently until the rice get well mixed...Enjoy this delicious rice with papads or boiled eggs...

Mixed Veggies & Sago Cutlet

Sometimes i used to prepare snacks with watever left in my fridge, thats the way i prepared this mixed veggies and sago cutlet, i soaked sago earlier for making some Sago Pepper Bonda and they were some leftover soaked sago, with which i finally wanted to make some snacks for our sunday evening, while going through my fridge there were few leftover veggies like carrot, cauliflower, broccoli,french beans..Immediately my mind went for a mixed veggies cutlets, however i finally decided to make out this sago and mixed veggies combo for making these crispies, this cutlet tastes fantastic along with ketchup also as usual its very simple and quick..I used the bread crumbs directly along with the sago and mixed veggies mixture instead of making a crust with them..Its really very tasty, easy and crispy snacks to enjoy..



2cups Mixed Veggies (pressure cooked)
2nos Potatoes (pressure cooked)
1/2cup Sago (soaked for 2 hrs & strained)
1no Onion (chopped)
2nos Green chillies (chopped)
Few curry leaves
1tsp Garam masala powder
1/2tsp Fennel seed powder
1/4tsp Ginger (crushed)
1/4cup Bread crumbs
Salt
Oil for shallow frying

Combine the cooked mixed veggies, cooked potatoes, soaked sago, garam masala powder, fennel seed powder, bread crumbs in a large bowl, meanwhile heat few drops of oil and saute the chopped onions, chopped green chillies, crushed ginger and curry leaves until the onions turns transculent..Add this cooked veggies along with the already prepared sago-mixed veggies mixture..Mix everything well along with enough salt, make small balls from this mixture and keep aside..

Heat the oil for shallow frying,drop gently the already prepared patties and fry on both sides in medium flame until the crust turns golden brown...Enjoy with ketchup for evening snacks..

Ciabatta - An Italian Bread

In Italy, cibatta means slipper which leads many people to call this bread as slipper bread..Ciabatta bread was invented by Italian bread bakers and become very popular throughout the rest of the world, this bread have a very distinct flavor and its very versatile bread to enjoy with anything from appetizier to sandwich..I love ciabatta bread and we buy it for our sandwich, before starting making this ciabatta bread at home i went through my baking books..Finally i got hooked with a simple oval shaped ciabatta bread and immediately i prepared them, i was really nervous about the dough as they got stuck with all over my finger and had a great time to shape it...Once baked this bread was excellent, i can say that its really worth to try out this beautiful bread at home..



3cups White strong flour (i used the white bread flour)
2tsp Active dry yeast
1tsp Sugar

1tbsp Salt
3tbsp Olive oil
Salt
Extra flour to sprinkle

Take the yeast, sugar in a cup of luke warm water in a small bowl and stir well...Leave in a warm place until th e yeast mixture turns foamy..Take 2 cups of flour and salt in a bowl, make a well in the centre and add the frothy yeast mixture, olive oil, stir everything well with a wooden spatule, this dough will be extremely sticky and it will be quite wet at this stage, shape the dough and place in a clean bowl, cover the bowl with a damp tea towel and leave in warm place for 4 hours..

Stir in the remaining cup of flour and mix well the flour to the doubled dough, scrape the side of the bowl, cover with plastic wrap and place in warm place for an hour..Springle a large baking tray with flour, dont punch the dough but carefully arrange them over the floured baking tray, make a oval dough, springle again the flour over the dough, cover with a plastic wrap and leave for 30 minutes aside..

Preheat the oven to 210C, place a container full of ice water on the base of the oven, bake the ciabatta for 30minutes,until the crust turns golden brown,dont forget to remove the water container after about 20minutes, the loaf cooked sounds halllow when tapped, ur ciabatta is ready to enjoy..

Churros - Spanish Fritters

Spain won their first world cup and am very happy for them eventhough am not a great fan of Spain...Yesterday while everyone gets ready to watch out the final match, i prepared this Spanish fritters to munch while watching the match..Churros, sometimes referred as a Spanish doughnut or else fried dough pastry based snack..These churros originated in Spain and they are also popular in Latin America, France, Portugal, Morocco, the United States, Australia, and Spanish-speaking Caribbean islands. There are two types of churros in Spain. One is thin and usually knotted while the other one especially popular in Madrid, is long and thick. They both are normally eaten for breakfast dipped in hot chocolate or for snacks springled with sugar.Churros are typically fried until they become crunchy, and then are sprinkled with sugar. The surface of a churro is ridged due to having been piped from a churrera, a syringe with a star-shaped nozzle. Churros are generally shaped as straight, curled or spirally twisted.

Like pretzels, churros are often sold by street vendors, who often will fry them freshly on the street stand and sell them hot. In Spain, Mexico, and Argentina, they are available in cafes for breakfast, although they may be eaten throughout the day. Oten eaten while warm and sprinkled with sugar or drizzled with honey,they are quick and easy to make.For making my churros, i used the pastry bag with star nozzle and i piped directly these churros directly in hot oil, we enjoyed having this incredible fried doughnuts simply sprinkled with sugar, next time am gonna prepare a chocolate sauce to enjoy along with...



1cup All purpose flour
1/4tsp Baking powder
1cup Water
1tbsp Oil
Salt
Oil of deep frying
Sugar to sprinkle

Mix the flour and baking powder, keep aside..Heat the water with oil and salt, bring them boil..immediately add the flour mixture and stir until its turns as a dough, take care that the dough shouldnt be watery..take enough dough in a pastry bag with star nozzle..Meanwhile heat the oil for deep frying, once the oil is hot squeeze out the dough in the hot oil either as long strips or curled strips..Fry until they turns golden brown..

Roll the fried churros in sugar or springle enough sugar over the fried churros..Enjoy warm..

Sago Pepper Bonda

I rarely prepared fritters with sago, coz apart from kheer or puddings with sago none at home love anything with them...With lots of hesitation, i prepared sterday this simple and crispy bonda for our evening snacks with already soaked sagos, idly batter along with crushed pepper and cumin seeds finally mixed along with rice flour, this bonda is quite easy to prepare apart from the soaking time, its completely very quick to get ready within few minutes..With coconut chutney, this sago pepper bonda is definitely a fantastic evening snacks or an appetizier in a party menu..



1cup Sago (soaked for two hours)
1cup Idly batter
2tbsp Rice flour
1tsp Peppercorns
1/2tsp Cumin seeds
Salt
Few curry leaves
Oil for deepfrying

Crush the peppercorns and cumin seeds in a mortar & pestle...Drain the excess of the water from the saoked sago, take this soaked sago along with idly batter,rice flour, crushed peppercorns, cumin seeds, salt and curry leaves, mix everything well, heat enough oil for deep frying, once the oil is hot drop gently the sago-idly batter mixture with a teaspoon, fry on both sides until they turns golden brown..

Serve hot with coconut chutney..

Healing Foods -Onions Roundup

Everytime i announce an event, my foodie blogger friends never hesitate to cook up and bring me many droolworthy dishes, yeah its happened again for this Healing Foods-Onion event..i got many beautiful, creative and droolworthy dishes for this event and i have to say a big thanks to all my blogger friends for sending me more than 100entries, i can say that when i announced this event i thought i'll be getting more than 100entries and i wasnt wrong, thanks to each and everyone who contributed their beautiful entries to turn out this event a big hit..My sincere thanks to Siri of Siri's Corner for give me this great opportunity to host this beautiful event..Here we go for the roundup friends, i have prepared this roundup as two categories, one with vegetarian dishes and the another one with non-vegetarians..U have loads of choice to prepare many delectable foods with onions now..


Vegetarian Entries:


1)Mexican Salad & Toasted Sandwich Rolls from Nayna of Simply.food..
2)Spring Onion Rings & Pyaz Ki Sabji from Shobha of Food Mazaa...
3)Coconut and Almond Chutney from Umm Mymoonah of Taste Of Pearl City..
4)Mysore Masala Bonda & Dal Powder-Tomato Sambhar from Asha of Foodie's Hope..
5)Mushroom Masala & Grilled Bread Rings from Deepa of Hamaree Rasoi..
6)Mushroom, Peas Curry With Yogurt Tomato Gravy from Usha of Veg Inspirations..
7)Sabz Jaipuri (Vegetable Jaipuri), Bharwa Shimla Mirch (Stuffed Bell Peppers), Palak Wale Masala Chawal (Curried Spinach Rice), Baigan Bharta (Mashed & Baked Eggplants in Spices) & Sabut Masoor Ki Sabzi (Whole Brown Lentils Curry) from Priya (Yallanpantula) Mitharwal of Mharo Rajasthan's Recipes..
8)Brinjal in Coconut Milk Masala, Pyaaz ki Sabzi, Spring Onions Bhurji & Simple Dal from Nandini of Nandini's Food Page..
9)Vegetable Jaipuri from Sayali Shah of Treat Your Tongue..
10)Methi Paneer from Richa of Richas Kitchen..
11)Onion-Tomato-Red Chilly Chutney, Bi Colir Patty, Sweet Corn, Carrot & Paneer Korma, Bittergroud Stifry , Corn, Mushroom & Carrot Stirfry, Sweet N Spicy Lentil-Scallion Stir fry, Kala Channa Curry & Pav Bhaji from Sanyukta Gour of Creative Sanyukta.
12)Spring Onion Flatbread(Leeli Dungli Na Thepla) from Meera of Enjoy Indian Food..
13)Onion Thokku & Mixed Vegetable Pickle from Padhu of Welcome to PadhusKitchen..
14)Carrot, Tomato With Oats Soup,Crispy Cabbage Onion Pakodas& Mutter Paneer from Aruna Manikandan of Veggie Paradise..



15)Dosa Batter Bonda, Radish Greens Kootu, Whole Green Moong Ragi Idiyappam & Corn & Green Onion Rice from Nithu Bala of Nithu's Kitchen..
16)Spinach Feta Rolls from Priya Srinivasan of En Veetu Kitchen..
17)Masaledaar Appe (Spicy Mini Appams) from Apu of Annarasa-Essence of Food..
18)Onion Tomato Sambal from Akheela of Torviewtoronto..
19)Aliyar Sambal & Onion N Lemon Sambal from Niloufer Riyaz of Kitchen Samraj..
20)Chilled Summer Salad & Panchmisheli Tarkari (Bengali Style Mixed Veg) from Sayantani of A Homemaker's Diary..
21)Mini Pissaladiére-Style Onion Pies from Vanessa of Sweet Artichoke..
22)Onion Salad/Fita Satani from Peanutts of Chillies and Lime..
23)Ullipaya Karam(Sweet Onion Chutney With Green Chilles, Tamarind & CIlantro) from Kalva of Curry In Kadai..
24)Dosa With Onion Chutney & Onion Pakoda or Onion Fritters from Gayathri of Gayathri-Heaven on Spoon..
25)Greek Roasted Red Pepper and Feta Cheese Dip (Htipiti) from Janet of The Taste Space..
26)Onion Blossom from Lizy Solanki of Hot N Steamy Foods..
27)Vengaya Adai/Lentil Crepes Filled With Sauteed Red Onions from Preeti of Write Food..
28)Spring Onion Bhaji, Chinese Puff Roll & Vegetable & Spring Onion Spirals from Sushma Mallya of Authentic Food Delights..
29)Onion Sambar from Jyoti V of Panchpakwan..
30)Paneer Potato Podimas, Milagu Jeeraga Sambhar, Garlic Small Onion Thokku & Potato Fry from Menaga of Sashiga..
31)Onion Paratha & Onion Puffs from Ps of Spicy turnovers..
32)Vengaya Rasam (Onion Rasam) & Low Fat Onion Bread Pudding from Krishnaveni of Krishnaveni's Kitchen..
33)Shallot (Ulli) Sambar from Nisha of Look Who's Cooking Too..
34)Kandyachi Bhakri/Onion Bhakri & Bharlelya Kandyachi Bhaji/Stuffed Onion Curry from Rachana of Sizzle N Spice..
35)Vazhuthanenga/Eggplant Theeyal from Suja sugathan of Kitchen Corner..



36)Onion Paratha from Nivedita of Nivedita's Kitchen..
37)Pearl Onions Thokku from Lata Raja of Flavours and Tastes..
38)Onion Samosa , Onion Pakodas, Kunukku from Sripriya of Srikar's Kitchen..
39)Fried Onion Rings from Valarmathi of Simple and Yummy Recipes..
40)Onion Dosa & Onion Soup from Suma Gandlur of Veggie Platter..
41)Onion Pepper Samosa & Pepper Kuzhambu from Priti of Indian Khana..
42)Onion Chutney from Jay of Tasty Appetite..
43)Ulli Mulaku Chammanthi (Pearl Onions & Dry Chillies Dip) from Dershana of The Footloose Chef..
44)Cabbage, Potato Onion Fritter, Raw Banana Tikka, Yummy Okra Masala , Spicy Mushroom Curry & Spinach Mushrool Pulao from Satyasree of Super Yummy Recipes..
45)Whole Lentils Dal from Divya of Dil Se..
46)Caramelized Onions With Basil from Graziana of Erbe In Cucuiana (Cooking With Herbs)..
47)Paneer and Capsicum Stir fry from Vidhya of Akshaypatre Recipes..
48)Tawa Pulao & Palak Channa from Kalyani & Gayathri Rajamani of Adiruchi..
49)Capsicum Carrot Chutney from Shree of Shreez Experiments..
50)Paruppu Rasam , Soya Chunks Masala, Mixed Vegetable Curry & Plantain and Eggplant Roast from Shabitha Karthikeyan of My Home Kitchen..
51)Quinoa Chickpeas Pulav, Avocado Focaccia , Eggplant Curry in Onion Coconut Sauce, Penne With Minty Almond Sauce & Savoury Onion Tart from Champa of Versatile Vegetarian Kitchen..
52)Onion Rava Dosa & Burmese Cucumber Onion Salad from Denny of Oh Taste N See..
53)Simple Onion Curry For Mouth Ulcers from Sarawathi Iyer of Sara's Corner..
54)Vegetable Toast and Grilled Cheese Toast With Avocado Batter, Mint and Cilantro Stalks Pulao, Avocado and Kasoori Methi Rice, Spinach Chutney, Quinoa Tabouleh, Greens and Bean RIce With Ground Sambar Paste & Classic Panipuri Vs Pita Pockets from Kiran of Sumadhura..
55)Ridgegroud Peels & Spring Onions Chutney, Tangy Shallots & Pepper Gravy, Mixed Veggies Pepper Rice & Ragi & Spring Onion Pakodas from Priya of Priya's Easy N Tasty Recipes..

Non Vegetarian Entries:



1)Chicken Do Pyaza, Seyala Machi (Sindhi) & Keema Kofta Curry from Shobha of Food Mazaa..
2)Egg Theeyal from Asha of Foodie's Hope..
3)Lemon Pepper Chicken & Flavourful Chicken Biryani from Sanyukta Gour of Creative Sanyukta..
4)Thalapakattu Biryani from Jay of Tasty Appetite..
5)Varutharacha Kozhi Curry/Chicken in Roasted Coconut Gravy from Lissie of Salt and Spice..
6)Egg Bhurji From Him from Swathi of Zesty South Indian Kitchen..
7)Egg Biryani from Deepa of Hamaree Rasoi..
8)Mutton Urandai Kuzhambu from Menaga of Sashiga..
9)Spicy Stuffed Squids from Sudha of Malaysian Delicacies..
10)Spring Onion and Chicken Tray Bread from Umm Mymoonah of Taste of Pearl City..
11)Kozhi Varatiyath from Shifa Firoz of Sugar 'n' Spice..
12)Spicy Prawn Curry With Duck Egg from Sangeetha of Sangi's Food World..
13)Tuna Stuffed Onions from Krishnaveni of Krishnaveni's Kitchen..
14)Bean Sprouts Chicken & Egg Omelette Masala Rice from Priya of Priya's Easy N Tasty Recipes..


Non-blogger Mukta send two entries:

1)Low fat Dal Tadka:
Ingredients
Toor Dal                     1 Cup
Turmeric                     1 /4 tsp
Oil/Vegan Butter          Just enough to coat the non-stick pan
Cumin Seeds               1 tsp
Onion chopped            1
Grated Ginger             1/2 tsp
Garlic Cloves               3 minced
Red Chili Powder         1/2 tsp
Garam Masala             1/2 tsp
Coriander Powder        1 tsp
Cumin Powder             1 tsp
Water                         As required (Please check the procedure)
Salt                            As per taste

Cook Toor Dal with 3 cups of water and turmeric. Add more water if necessary.Heat a not-stick pan and coat with vegan butter/oil. I used Smart Balance Light Vegan Butter.Add cumin seeds. Once the seeds turn brown and crackle, add chopped onions. Turn the flame on medium and sauté for 2 minutes till the onions start to get brown. Add grated ginger and garlic. Sauté for a minute. Add 1/4 cup of water little by little and sauté on medium flame till the water boils. Cover and cook till the onion turns soft and brown. Keep stirring in between. Add more water if required.Add chili powder and garam masala.Add this mixture to the cooked dal and mix well. Bring dal to boil stirring in between on a medium flame.Once it comes to boil, add coriander and cumin powders. Cover partially and cook for 2-3 minutes.Add salt.Serve with Rice/Chapati or enjoy it just as a lentil soup.
2)Corn Mushroom & Green Pepper Subzi:
Mukta prepared this subzi from Vishali's Corn, Mushroom & Green Pepper Subzi..with some variations, using 2 big fresh tomatoes also mukta used 1 green and 1 yellow bell pepper, frozen peas instead of corn, also this subzi is completely fat free by sauteing onion, ginger, garlic in water.

Update:
Here comes three entries of Niloufer Riyaz of Kitchen samraj which i have forgotten to add in this roundup, am soo sorry Nilou..

Paruppu Adai,Vadai & Vengaya Parotta from Niloufer of Kitchen Samraj.

Hope u enjoyed the roundup, if i would have left any of ur entries, pls do let me know friends...Big thanks again to my friends who send me their beautiful entries for this event...