Flaxmeal Tomato Paratha

I rarely buy storebought pasta sauce prepared basically with tomatoes and Italian herbs, my H bought his favourite tomato pasta sauce a few days back. After enjoying his favourite sauce with pastas,there were some leftover which none at home want to have with anything, i tried out making this paratha using that leftover tomato sauce along with flax seed meal and dry methi leaves, for my surprise this parathas turned out super delicious ,aromatic coz of all those Italian herbs and dry methi leaves and definitely healthy coz of flax seed meal.We had a wonderful dinner with these parathas and spicy coconut chtuney,needless to say we just loved it.



2cups Whole wheat flour
1tbsp Flax seed meal
1/2cup Tomato sauce (storebought one)
1tbsp Kasuri methi
Salt
Oil for cooking
All purpose flour for dusting

Take the whole wheat flour,flax seed meal,tomato sauce,kasuri methi and salt in a vessel, knead everything as soft and smooth dough,add water if needed for kneading,keep aside the dough for half an hour...Make 10-12medium sized balls from the dough,dust the dough and roll as circular discs with the rolling pin..

Heat a tawa,drop gently the rolled parathas,drizzle oil and cook on both sides until the parathas get well cooked..Enjoy with spicy chutney or kurmas..

Apple & Raisins Clafoutis

Clafoutis is a baked french dessert usually prepared with cherries arranged in a greased bowl and covered with thick flan like batter, dusted with powdered sugar these baked desserts are served usually warm...Anyhow these baked desserts can be also prepared depending upon the fruit seasons,yep they can be prepared with prunes,pears, apples,cranberries or else with blackberries..My version of clafoutis goes for apples and dried black raisins, both together turned out this clafoutis delicious..Also instead of using all purpose flour for making the batter i used whole wheat flour which turned out this clafoutis more healthier than the usual one.



3nos Eggs
2nos Apples (peeled and cubed)
2tbsp Dry black raisins
2tbsp Whole wheat flour
1tsp Vanilla extract
1cup Milk
1/2cup Low fat cream
Butter for greasing the pan
4tbsp Sugar

Preheat the oven to 400F..Beat the eggs,sugar,salt until the mixture turns slightly pale, add immediately the low fat cream,milk,vanilla extractwhisk for few seconds, now add the flour and mix well..

Grease a tart pan or ramekins with butter eventhough i used tart pan, arrange the cubed apples,raisins as per need, pour the clafoutis batter over the fruits and bake for 15minutes..Cut the clafoutis as u desire in case if u prepared them in tart pan and serve..

I served this warm clafoutis topped with maple syrup, we enjoyed each and every bite of this delicious clafoutis..

Strawberry Jam & Coconut Fudge-My 1,500th Post

My blog baby is only two years and 5months old,but today i reached my 1,500th post am soo excited and i have no words to explain how happy i am...Nothing is possible without my blogger buddies non stop encouraging comments and continous supports by visiting my blog baby...I can say so many beautiful things happened to me after coming to this wonderful blogsphere..I won so many beautiful events, obviously my first cookbook i got for my book shelf is from this fabulous blogsphere..Even two days back, i won a contest by great Indian chef Sanjeev Kapoor, have no words to explain how happy i am..Coming to this strawberry jam and coconut fudge, i tried out making this easy breezy fudge few days back for my friend's kid's birthday party as the theme for the party is sweets with fruits..Initially i wanted to make some pannacotta which was completely easy and quick for me, finally my friend proposed me to make some Indian sweets which coconut..After a discussion and hesitation, i tried adding some strawberry jam to our usual coconut fudge...This fudge was a big hit among kids, obviously it was one of the best dessert,all the kids loved at the birthday party..



3cups Dessicated coconut
1cup Milk
1+1/2cup Sugar
1tbsp Cardamom powder
1tsp Ghee
4tbsp Strawberry jam
3tbsp Almond powder

Cook the dessicated coconut and milk until the milk get absorbed completely by dessicated coconut and keep aside...Take the sugar in a pan, add enough water to cover the sugar, bring to boil and cook until the sugar syrup gets two string consistency, add the dessicated coconut, strawberry jam, almond powder and cardamom powder and cook until the mixture turns thick,transfer the mixture to the greased bowl..keep aside until the fudge gets cool..

Slice the fudge as desire and enjoy!!

Instant Sweet Mango Pickle

Quick pickle which gets ready in less time and also vanish within few minutes too..This sweet mango pickle suits prefectly as a side dish for rotis or along with curd rice, seriously am an addict to this sweet mango pickle actually this pickle is one of mom's signature dish which i havent prepared since a long.. This weekend, my next door friend visited us with a mild sweet and sour mango which her brother carried for her from Africa..I thanked her a lot for giving me a chance to cook this wonderful mango pickle, as am craving since a long..Coming to this pickle, u just need few shallots, jaggery,red chilly powder and some grounded mustard seeds and fenugreek seeds..Ur sweet pickle gets ready to relish, i'll surely recommand u to get mildly sweet mangoes but not the firm green mangoes to make this pickle...Sending to JFI-Re Run Mango guest hosted by Satya.



1no Mango (big & cubed)
1/2cup Jaggery
1tsp Red chilly powder
1tsp Mustard seeds+1/4tsp Mustard seeds for tempering
1/2tsp Fenugreek seeds
10nos Shallots (chopped)
Oil
Salt

Dry roast the mustard seeds and fenugreek seeds for few seconds, grind a fine powder and keep aside..Heat enough oil, let splutter the mustard seeds, add immediately the chopped shallots and sauté until they turns transculent, now add the cubed mango bites,red chilly powder and salt,cook for few minutes, immediately add enough water,jaggery and cook until the mangoes get well cooked, finally add the spice powder,give a stir and put off the stove..

Once the pickle gets cooled, conserve them in air tightened box
 and enjoy..

MW Zucchini Moru Curry

I got some fresh zucchinis sterday when i went to farmer's market as they were dead cheap and i picked few for making out some stir fries or soup, finally i prepared today this simple,quick and easy curry with whisked curd and a grounded paste with grated coconut,cumin seeds and green chillies which i prepared easily using microwave oven..Grated zucchini gets cooked easily in microwave oven,which helped a lot for making this curry as they get ready very quickly..This delicious moru curry goes to Srivalli's MEC-Curries & Gravies..Pls do check ur microwave oven power before cooking, coz the cooking time varies according to ur microwave oven power..

1cup Grated zucchini

1+1/2cups Whisked curd

1/4cup Grated coconut

1tsp Cumin seeds

2nos Green chillies

A pinch Turmeric powder

1/2tsp Mustard seeds

1/2tsp Urad dal

2nos Dry red chillies

Few curry leaves

Oil

Salt

Heat enough oil in microwave bowl for a second, add the mustard seeds, urad dal,curry leaves and dry red chillies, cook for 2-3minutes in high..meanwhile grind the grated coconut,cumin seeds and green chillies as fine paste with enough water..Once the tempered spices turns brown, add the grated zucchini, cook for 3 minutes in high (stir twice)..

Add the grounded paste,turmeric powder,salt to the cooked zucchini,give a stir and cook for 5-7minutes in high (stir in between)..Finally add the whisked curd to the veggies, give a stir and cook for 1-2minutes..Serve immediately with rice and spicy fried potatoes..

Yellow Moong Dal Tadka/Cherupayar Parippu Curry

Nothing will beat a thick dal served with hot steaming rice topped with ghee and pickles, wat a comforting food na..I usually make simple dals using toor dal or either with  toor dal and moongdal together, never tried out a simple dal just with split moongdal, i got this recipe from Nag's Edible Garden which sounds quite easy and interesting coz i never tried making dals  with ginger in tempering spices i usually go for crushed garlic cloves, the addition of ginger pulled me to try out this dal for our sterday lunch and we guys enjoyed having this easy breezy dal with rice for lunch and with dosas for our dinner..Thanks to Nags for sharing this delicious dal..Obviously this dal goes to Jayasri's Blogger's Marathon - Edible Garden..



1cup Split moongdal
1no Tomato(chopped)
2nos Green chillies (slit opened)
1/4tsp Turmeric powder
Salt

For Tempering:
1/2tsp Mustard seeds
1/2tsp Cumin seeds
1/2tsp Grated ginger
2nos Red chillies
Few curry leaves
A pinch Asafoetida powder
Oil

Cook the dal with enough water with turmeric powder, greenchillies and chopped tomatoes for 3 whistles in pressure cooker,once the steam get released mash the dal little bit and keep aside..Meanwhile heat enough oil in a pan, add all the ingredients given for tempering and fry, once they get well fried add this tempered spices and salt to the cooked dal..

Enjoy with rice and spicy pickles or papads..

Sugarfree & Eggless Kiwi Muffins

Am allergic to kiwi fruits and i cant have them as salad or juices,if i wish to enjoy this fruit either i have to cook or make some  bakes with this vitamin rich fruits, thats y i tried making out this muffins with flax seeds and rolled oats as sugarfree at the same as eggless version after a long hesitation...This muffins turned out super marvellous, spongy at the same time prefect to enjoy anytime of the day, they goes prefect with a cup of coffee for breakfast, as dessert for lunch and with a cup of milk for snacks, u have so many choice to enjoy this healthy muffins..Its suits prefectly for any aged peoples since i used maple syrup for making muffins instead of sugar...Sending to my own event CWS-Flax seeds guest hosted by Priya...



3nos Kiwis
2cups All purpose flour
1cup Rolled oats
1cup Yogurt
1tsp Baking powder
1/2tsp Baking soda
1/2cup Oil
1tbsp Flax seed meal
1/2cup Maple syrup

Preheat the oven to 350F..Take the yogurt,oil,maple syrup in a bowl and whisk until everything get well mixed..Mix the flax seed meal with 3 tbsp of luke warm water and keep aside, peel the kiwi's skin,chop them as small bites and mash the kiwi chunks..Now mix the flour,rolled oats, baking soda, baking powder,mashed kiwi chunks in an another bowl and gradually add the whisked mixture and flax seed meal to the dry ingredients and mix everything well..

Pour enough batter to the muffins mould and bake them in middle tray for 20-25minutes or until a skewer inserted comes out clean..Once these muffins get cooled, enjoy them without any guilt with a cup of coffee or tea..

Quick N Easy Ghee Rice

Most of us will try to make easy breezy dishes whenever we feel so lazy to cook up na, sometimes its happens to me..Fortunately some of our blogger buddies have best and quick recipes to try and taste, while going through Nag's Edible Garden,i got hooked to this easy ghee rice which was totally quick and easy to get ready..Immediately i tried making them for our Sunday's lunch and served along with fried chicken drumsticks, both together turned out lunch super filling and fabulous,thanks a ton to Nags for sharing this easy at the same time rich and delicious ghee rice, its truly very quick and we loved it..This ghee rice goes directly to Jayasri's Blogger's Marathon - Edible Garden..



1cup Basmati rice
1+1/2cups Water
2tbsp Ghee
1no Onion(chopped)
2nos Cardamom
2nos Cloves
10nos Peppercorns
1tsp Ginger garlic paste
Chopped mint leaves

Wash and soak the basmati rice for 15minutes..Heat the ghee in a pan, fry the cardamoms,cloves,peppercorns and chopped onions for few seconds, add immediately the ginger garlic paste and stir until the raw smell goes away, now add the soaked rice, fry for few seconds and add the water, transfer the rice to rice cooker..

Once the rice gets cooked, add the chopped mint leaves and serve with raitas or any spicy side dish..

Mango & Chickpeas Rice

Am a great fan of this tangy and delicious mango rice, its has been ages i prepared them coz none at home love this tangy rice apart from me..After a long hesitation and discussion, my DH said Yes to my favourite mango rice, finally i prepared this rice with some chickpeas for our today's lunch..For my surprise everyone loved this rice which i served along with spicy fried potatoes..I had a fabulous lunch today, this mango rice truly goes for an easy and quick preparation, a prefect lunch box menu to enjoy too..Sending this rice to JFI Rerun - Mango hosted by Satya and to MLLA#32 guest hosted by Sandhya,event by Susan & to Twist The Tradition - Pulihora..



2cups Cooked rice
1/2cup Grated mango
1/2cup Cooked chickpeas
1/2tsp Mustard seeds+Urad dal
Few curry leaves
1/4tsp Asafoetida powder
1/4tsp Turmeric powder
2nos Green chillies (slit opened)
2nos Dry red chillies
1tsp Ginger (grated)
Salt
Oil

Heat enough oil, let splutters the mustard seeds,urad dal and asafoetida powder..fry the dry red chillies, curry leaves, slit opened green chillies, grated ginger for few seconds, add the grated mango pieces,cooked chickpeas for few minutes along with turmeric powder and salt..Finally add the cooked rice,toss everything gently and put off the stove..

Serve with fried spicy potatoes...

Brown Rice Masala Dosa

Whenever we guys goes to Saravana Bhavan in Paris, we order immediately their sambhar vada and masala dosa, yep those both dishes are truly addictive and we love it..Actually i was craving for some masala dosa since a long and with some leftover Brown Rice Idli Batter i prepared this delicious masala dosa..Since the batter is already ready to enjoy i just went for making a easy breezy potato masala to serve along with this crispy dosas...We enjoyed having this delicious,crispy at the same time filling dinner with coconut chutney..Sending to WWC-Brown Rice For Dinner guest hosted by Siri, event by Sanjeeta & Charitha's B for Breakfast..



For potato masala:
1no Onion (chopped)
2nos Potato(cooked)
1/2tsp Ginger (grated)
1no Green chilly (chopped)

1/4tsp Turmeric powder
1/2tsp Mustard seeds + cumin seeds
Oil
Salt

Heat oil in a pan, add the mustard seeds n cumin seeds n let them crack..add the chopped onion, chopped green chilly, grated ginger,turmeric powder n stir for a while, add the cooked potato pieces and stir them for few minutes, add enough salt and toss everything well until the oil get separates...keep aside and let them cool..

For Dosa:
2cups Brown rice idli batter
1/4cup Water

If u batter is thick, just add water to make them little bit thin..Heat a pan, brush the pan with oil..Pour a ladle of the brown rice idli batter,drizzle oil and cook on both sides..

Place a tablespoon of potato masala in the middle of dosa,roll it and serve immediately with spicy chutneys..

Flax Seeds & Mixed Greens Paratha

I dont bother to make parathas even everyday but i know my DH wont be happy if i make them often, eventhough i never fail to make parathas thrice or twice in a week for our dinner, i can say that its quite an obligation for my better half, the fun part is my teddies and myself can have any sort of parathas anytime even without side dishes...Coming to this paratha, while going through my fridge i was surprised to see some mint leaves were sitting since two days, i planned immediately to turn them as parathas along with some frozen drumstick leaves, frozen spinach leaves and with whole flax seeds, this paratha turned out super delicious dish...Sending to Pj's Herbs & Flowers In My Platter & Charitha's B for Breakfast..



3cups Wheat flour
1/2cup Yogurt
1/4cup Drumstick leaves(thawed)
1/4cup Spinach leaves (thawed)
1tbsp Mint leaves (chopped)
1tbsp Flax seeds
Salt
Oil for cooking

Take the wheat flour,mixed green leaves, flax seeds, salt in a bowl, add gradually enough warm water and yogurt and knead until a smooth and stiff dough forms. Make small balls from the dough,dust them with flour and roll as medium size disc..Heat a griddle,gently drop the rolled parathas,drizzle few drops of oil and cook on both side until they gets well cooked..

Enjoy with any side dish.

Peanut Murukku

Who will say no to deep fried crunchy munchy murukkus?? definitely none at home, instead of buying them from stores even its sometimes time consuming i dont bother to make them at home..Yesterday i prepared this murukku using grounded peanut paste, which i soaked for making some gravy with them, but finally since everyone at home doesnt wish to have the gravy with peanuts, i deskinned the soaked peanuts and grounded them as paste for making this murukku, these murukkus turned out super delicious,crispy and a prefect snacks...We loved this yummy crispy murukkus with mild peanut flavour...Apart from removing the skin of the soaked peanuts,this murukku goes for an easy preparation..



1cup Peanuts (soaked & skin removed)
2cups Gram flour
1+1/2cups Rice flour
1tbsp Butter (room temperature)
2tbsp Sesame seeds
1/2tsp Asafoetida powder
Salt
Oil for deep frying

Grind the peanuts with a cup of water as fine paste, meanwhile take the gram flour,rice flour,butter, sesame seeds, asafoetida powder and salt in a large bowl, mix everything for a while,now add the grounded paste and water to turn them as soft and smooth dough..

Take the murukku press with star nozzle or ribbon pakoda nozzle..drop gently enough dough in the murukku press... Meanwhile heat the oil for deepfrying, either u can squeeze out directly the murukku dough to the hot oil or u can make small sized murukkus using a greased plate..I squeezed out the dough directly to the hot oil, cook until the bubbles gets off..Drain the murukkus with paper towel and enjoy with a cup of tea or coffee..

Flax Seeds,Onion & Garlic Chutney

A simple,quick,spicy and prefect pair for crispy dosas is this delicious onion and garlic chutney, with some chopped onions, garlic, red chillies and few flax seeds this chutney is truly a prefect side dish to enjoy without any guilt..Just sauté the veggies and grind them as bit coarse paste with enough salt and serve them immediately in case if u dont want to temper them or u can temper them using gingelly oil..We loved this chutney with Tomato, Wheat rava & Brown rice Adai both together turned out our dinner healthy and filling..



2nos Onions (medium size & chopped)
15nos Garlic cloves
1tbsp Flax seeds
4nos Dry red chillies
1tbsp Coriander seeds
Salt
1tbsp Gingelly oil
1/4tsp Mustard seeds
1/4tsp Urad dal
Few curry leaves

Heat few drops of oil, fry the coriander seeds, flax seeds,dry red chillies, garlic cloves until they turns brown, add the onions to the same pan,fry for few minutes..Now grind everything with enough salt and water until they turns as thick coarse paste..Heat enough gingelly oil, let splutters the mustard seeds, urad dal and fry curry leaves, add this tempered spices to the chutney and serve along with dosas or idlies..

Tomato,Wheat Rava & Brown Rice Adai

Am happy to say that i won 25$ amazon gift card from Healing Food-Eggplant went on at Kavita's space last month, thanks to Siri and Kavita for ur sweet gesture friends, u guys made my day..I love instant version of making idlies or dosas,anyhow sometimes we can make dishes without fermentation..This wonderful looking healthy adais goes for an easy preparation and doesnt need fermentation..Just leave the batter in room temperature for few hours and ur batter is ready to make these yummy adais...Actually i came across this healthy adai recipe through a friend who doesnt have any idea where she got this recipe from, finally i went for making this adai which goes for wheat rava,brown rice and tomatoes, but my small mind doesnt want to make this adai without oats, so i have added half a cup of rolled oats to the already prepared batter to turn them more healthier..When served with spicy chutney this adai tastes truly marvellous and suits prefectly for breakfast and dinner..Sending this healthy adai's to CWF-Tomato guest hosted by Sanyukta,event by Kiran..



1cup Wheat rava
1cup Brown rice
1/2cup Rolled oats
2nos Tomatoes
1tsp Ginger (grated)
2nos Green chillies (chopped)
Salt
Oil for cooking

Soak the wheat rava, brown rice together for three hours with enough water, grind the soaked wheat rava,brown rice,tomatoes, grated ginger,chopped chillies,with enough water in a wet grinder until they turn as bit coarse thick paste, add enough salt and take the batter in a vessel, now add the rolled oats directly to the batter and keep aside for 2-3hours..

Heat a tawa or a griddle, grease it with few drops of oil, pour a ladle of this adai batter, spread them as a medium size adai,drizzle the oil, cover it with a lid and cook in medium flame..once the top of the adai gets cooked, turn the adai and cook well..Serve hot with any spicy chutney..

Foolish Bread

I got this foolish bread recipe through British Food which i wanted to try out immediately and prepared making this bread friday, this bread goes for a starter dough which u have to make before a day, this bread turned out super prefect,very much like a bakery bread we get here..This foolish bread turned out dense, slightly chewy with a prefect crust...This bread slices suites awesome to serve along with sounds, ideal for making sandwiches and y not a for a toast..We guys enjoyed having this bread for our breakfast with butter and jam along with a cup of coffee and for snacks with nutella spread..This bread is quite easy to prepare if u have prepared ur starter dough before a day..Also the original recipe says that no one seems to know y this bread is called as Foolish Bread, even i dont care coz we loved this bread, no matter about the name at all na..




Starter:
1+1/2cups White flour
1/2tsp Dry yeast
2/3cup Warm water

Bread:
2cups White flour
1/2cup Luke warm water
1 +1/4 tsps Dry yeast
2tsp Salt

Place the flour and yeast into a large mixing bowl, add the water, stirring until a wet dough is formed. Cover with a lid and leave overnight...

Next day,place the flour in a large mixing bowl..Add the water and yeast and sprinkle the salt around the edge of the flour.Add the starter dough. Stir well all the ingredients until they turns as little bit sticky dough.

Once the kneading is complete,arrange the dough in greased bowl and cover with a towel and leave in a warm place for one hour .Remove the dough from the bowl and shape into a round, flat disc. Place on a greased baking sheet. Cover with a cloth and leave in a warm, but not hot place for another hour. The dough should have doubled in size.

Preheat the oven to 450F..Once the dough is doubled, take a very sharp knife and lightly slash the surface of the dough two or three times diagonally make sure you only slash the surface, not cutting down into the dough. Bake for 15 minutes. Turn the oven down to 425°F and bake for 25 minutes until the crust turns golden brown. The bread is ready when it sounds hollow when tapped on the base.

CWS - Caraway Seeds Roundup

I know am so late in posting this roundup coz of some busy works and blogging marathon..Thanks to my blogger friends for contributing their beautiful dishes with caraway seeds..I enjoyed  preparing this beautiful roundup, each and every dish with caraway seeds looks absolutely marvellous..I prepared this roundup as vegetarian and non-vegetarian categories, so friends just go through this roundup and enjoy..Am damn sure this roundup gonna be a real feast to eyes.

1)Green Peas Poori & Menghil from Raji of My Dairy Of Good Food..

2)Bharwan Bhindi from Monika of Sin A Mon..

3)Cornmeal Bread from Ayeesha of Taste Of Pearl City..

4)Veg Ghee Rice from Jaleela of Cook Book Jaleela..

5)Mushroom Masala from Usha of My Spicy Kitchen..

6)Eggplant & Sprouted Moth Beans Masala Rice,Eggplant Masala Paratha,Carrot Masala Poha,Mint & Avocado Multigrain Paratha,Potato & Jackfruit Seed Tomato Gravy & Shahjeera Baby Potato Roast from me..

1)Seekh Kabab from Hasna of Kachuss Delights..

2)Murgh Tariwala from Tahemeen of Not So Gourmet..

3)Ground Chicken & Vegetable Pulao from Usha of My Spicy Kitchen..

4)Chicken Roast, Murgh Makhani & Murgh Musallam from me...

Thanks a lot to all ur contributions friends, dont forget to send ur beautiful dishes with flax seeds to this month's CWS going at Priya Mitharwal's space..

Tomato & Ginger Rasam

Today its quite chilling here,dunno when the sun god gonna come back, needless to say am so lazy to cook..Thats y our today's lunch goes for this delicious,comforting,easy breezy, tangy and gingery rasam...This rasam tastes marvellous with spicy potato roast or egg roast which suits prefectly for this chilled weather...Definitely a delicious rasam to enjoy anytime..Sending to CWF-Tomato guest hosted by Sanyukta,event by Kiran..



1/4cup Cooked toordal
2nos Tomatoes (ripen & juicy)
1tsp Peppercorns
1tsp Cumin seeds
1tsp Coriander seeds
1tbsp Ginger (chopped)
1no Tamarind (blueberry size)
Few curry leaves
1/4tsp Mustard seeds
2nos Dry red chillies
1/4tsp Asafoetida powder
1/4tsp Cumin seeds
Salt
Oil

Dry roast the peppercorns, coriander seeds, cumin seeds..grind as fine powder..Now grind the tomatoes and ginger as fine paste..take the grounded paste, spice powder,salt,tamarind,cooked toor dal, add enough water..mix everything well..

Heat enough oil, fry the mustard seeds, dry red chillies, cumin seeds,curry leaves and asafoetida powder, add this tempered spice to the already prepared rasam, bring boil,cook for 2 minutes and put off the stove..

Brown Rice Idli

I tried for the first time brown rice for making idlies, eventhough i used these brown rice for making many dishes and bakes...I completely skipped the white rice in this idly batter and tried out using brown rice and whole urad dal with some fenugreek seeds, these idlies turned super fluffy,soft eventhough they werent completely bright white in colour (usually in our home town idlies are compared to jasmin flower), the picture itself says it na..Otherwise we didnt find out any difference between the usual idly and this brown rice idly,when served with thick vegetable sambhar,this fluffy idlies tastes super delicious and filling...Am gonna skip completely the idly rice for making idly for the upcoming days.



2cups Brown rice
1/2cup Whole urad dal (without skin)
1/2tsp Fenugreek seeds
Salt

Wash and soak the brown rice and whole urad dal with fenugreek seeds separately for atleast 4 hours, grind as bit coarse slightly thick batter with enough water in a grinder and add enough salt, mix well and keep it for fermentation, the next day while making idlies, give a stir to the fermented batter and pour enough fermented idly batter to the greased idly plates and cook in idly cooker for 10-15minutes..

Serve this healthy idlies with any sort of spicy chutneys or sambhar..

Creamy Herbed Farfalle

Farfalle is quite known as bow tie pastas, i do buy often coz my lil one loves this pasta soo much, today i prepared this simple,delicious,quick and creamy herbed pasta for our lunch and served along with some cucumber salad and grilled chicken thighs actually my kids fond always to this creamy pastas whenever we go for Italian restaurants i tried myself to recreate this creamy yummy pasta with dried herbs...This creamy herbed pasta goes for few tsp of dried herbs like parsley,basil,thymn cooked along with onions and low fat cream,if u dont have these herbs, u can add any herbs as u desire to this dish..Sending this filling and comforting pasta dish to Presto Pasta Nighte - 201 guest hosted by Pia and to Srivalli's Kid's Delight guest hosted by Champa ..



250grms Cooked farfalle
1cup Low fat milk
1no Onion (chopped)
1/2tsp Dry parsley leaves
1/4tsp Dry thymn leaves
1/2tsp Dry basil leaves
Pepper powder
Salt
Olive oil
Few grated cheese

Heat olive oil, sauté the chopped onions until they turns transculent, add immediately the cream,dry herbs and bring everything to boil, add now the pepper powder,salt and cooked paste, stir for few minutes and serve hot topped with grated cheese..

Enjoy with salad or grilled meats..

British Flapjacks

British Flapjacks is a sort of cookies which looks almost like granola bar prepared using oats, golden syrup,packed brown sugar,butter...This cookies are truly addictive with rich buttery flavour and with a mild sweetness..As like most of the British desserts, this flapjacks doesnt need lot of sugar to be delicious, they are really a prefect treat to enjoy anytime at the same time very hearty..Usually flapjacks are used be triangular in shape, but i wanted to make them quite different and went for a diamond shape, no matter about the shape na..Wat we all need is to munch this healthy cookies rite, also i have added some black dried raisins to this flapjacks..



2+1/4cups  Quick cooking oats
1/2cup Butter
1/2cup Packed brown sugar
1/4cup Golden syrup
Few dry black raisins
Pinch of salt

Preheat the oven to 350F, take the butter, brown sugar and golden syrup in a saucepan, stir continously until the butter melts,the sugar gets dissolved, remove the sauce pan from the heat, add the oats,salt and stir until the oats gets well coated..Transfer this mixture to a greased square pan, bake for 20-25minutes until the top turns golden..

Once get cooled, cut into triangles or watever shape u wish for..Enjoy with a cup of tea..

Batata Humman - Microwave Version

Batata Humman is a delicious curry prepared with potatoes,coconut and tomatoes, this dish is quite famous in Mangalore and prefect side dish to serve along with paratha,rotis,pulkhas also along with rice..I came across this dish at great chef Sanjeev Kapoor's space which sounds absolutely easy for me since i was searching something new to serve along with rotis for our tonite's dinner..I prepared this delicious side dish using microwave oven as this dish goes truly for a simple preparation..Its tooks less than half an hour in microwave oven anyhow the cooking time depends upon the power of ur microwave oven..The addition of the coconut oil enhance the flavour of this beautiful dish and we guys completely fallen in love with this curry....Sending this curry to Srivalli's MEC-Curries & Gravies..



4nos Potatoes (skinned & cubed)
1cup Coconut (grated)
5nos Dry red chillies
3nos Tomatoes
1tsp Tamarind pulp
1/2tsp Asafoetida powder
2tsp Coconut oil

Cook the cubed potatoes with a cup of water in high temperature for 10minutes in microwave safe bowl..once the potatoes turns soft, strain the water and keep aside..Dry roast the dry red chillies for 3 minutes, grind now the grated coconut, roasted dry red chillies and tamarind pulp,asafoetida powder and grind as bit coarse paste..Now take the cooked potatoes, grounded paste, tomatoes, half a cup of water and cook for 15 minutes in high temperature until the curry turns thick..finally add the coconut oil,give a stir..

Enjoy this super delicious batata humman along with rotis..

Leek Chutney/Thuvaiyal

Have you ever prepared anything as Indianised version of chutney or side dish using Leeks?? if not just go throw this interesting spicy as well as mildly tangy chutney with leeks...My H love crispy dosas and he always need two or three side dishes to enjoy either idli or dosas...Sometimes i have to break my head to cook up something new of else revisited chutney to serve him happily, this time i prepared this delicious chutney or thuvaiyal using leeks,ginger,garlic,coriander seeds, curry leaves,red chillies and tamarind..Needless to say this thuvaiyal tastes marvellous as side dish for dosas,with sambhar rice and i loved it..Sending to Healing Foods-Ginger & Garlic guest hosted by Sara, event by Siri.



1cup Leeks (chopped finely)
1tbsp Ginger (chopped)
6nos Garlic cloves
1tbsp Coriander seeds
Few curry leaves
4nos Dry red chillies
1no Tamarind (blueberry size)
Salt
Oil
1/2tsp Mustard seeds
1/4tsp Urad dal
Few curry leaves

Heat few drops of oil, fry the chopped ginger, garlic cloves, dry red chillies, coriander seeds and curry leaves until they turns brown, take them in a mixie, now add the chopped leeks to the same pan and fry until they shrinks a bit...Take this sauteed leeks along with the fried spices,tamarind, grind as bit coarse paste with enough salt and water..

Meanwhile heat enough oil, let splutters the mustard seeds, urad dal and curry leaves, add this temperd spices to the grounded paste, mix well and serve as side dish..

Peanut Mango Sundal

It has been ages i prepared sundal with peanuts, this peanut sundal with mango brings me loads of beautiful memories, especially our Pondicherry beach sundal..Yesterday i soaked some groundnuts for making this sundal and prepared it today for our snacks along with grated mango..A mild tangy sundal to enjoy along with a cup of tea,both together turns out our snack truly great.



2cups Raw groundnuts (soaked overnite)
1/4cup Grated mango
1/2tsp Mustard seeds
1/2tsp Urad dal
2nos Dry red chillies
Few curry leaves
1/4tsp Asafoetida powder
Salt
Oil

Pressure cook the soaked groundnuts with enough water and salt for upto 3 whistles,once the steam get released, drain the cooked water and keep aside..Heat enough oil, fry the mustard seeds,urad dal,dry red chillies,curry leaves and asafoetida powder, add immediately the cooked groundnuts and grated mango,sauté for few minutes and put off the stove..

Enjoy with a cup of tea..

Gujarati Dal From Sukham Ayu~~ IC Challenge

Eventhough Srivalli choosed bit late our this month Indian Cooking Challenge i can definitely say it was an excellent choice, yep she went for an easy,delicious,comforting,interesting and truly a new dal which goes for dried dates and my favourite veggies yam and drumstick, i tried out twice this dal and they tastes truly tremendous along with rice and crispy dosas eventhough i loved them with rotis..This dal tastes absolutely quite different from the usual dal, this dal is choosed from Prathibha and Jigyasa's second book called Sukham Ayu, thanks a lot ladies without u guys i never would have tasted this delicious dal...Actually this dish called for dried dates,kokum,yam and drumsticks but i never get here those dried dates and kokam and finally prepared this delicious dal with pitted dates and used tamarind extract instead of kokum also deduced the quantity of jaggery used in this dal,else i followed exactly as the original recipe went for..



3/4cup Toor dal
1/2tsp Turmeric powder
Oil
1tbsp Tamarind extract
1/4tsp Jaggery
4nos Pitted dates (chopped)
2nos Drumsticks(cut as pieces)
Few raw groundnuts
5nos Yam (cubed)
3nos Green chillies (slit opened)
1tsp Ginger (grated)
1tsp Coriander powder
1/2tsp Roasted cumin powder
1/4tsp Garam masala
Few coriander leaves
Salt

For Tempering:
1tsp Ghee
1/2tsp Mustard seeds
1/4tsp Fenugreek seeds
1/4tsp Cumon seeds
2nos Dry red chillies
A pinch Asafoetida powder
Few curry leaves

Wash and cook the toor dal with enough water, turmeric powder and oil in pressure cooker for 3 whistles, once the pressure gets released, churn the dal well...In a heavy bottomed pan transfer the dal,add the cubed yam, drumstick pieces,pitted and chopped dates, groundnuts,slit opened green chillies, jaggery,tamarind extract,salt,coriander powder, cumin powder along with enough water and cook in medium flame until the veggies get well cooked..

Finally temper all the spices in ghee and add to the cooking dal,cook for few minutes..put off the stove, now add the garam masala and chopped coriander leaves..Enjoy with rice,rotis or with dosas...

Potato Murukku

Deepfried snacks are quite welcome that too when the temperature goes under 0°c.. we had a rainy weekend and i tried out making some crispy deepfried crispies for our snacks, this time i wanted to make some murukku coz i have nt prepared these deepfried beauties since deepavali also i wished to prepare them quite different from the usual murukku..I got hooked to this potato murukku at Raji's Rak's Kitchen as this recipe went just for rice flour,cooked potatoes,butter and salt which sounds absloutely easy for me and tried out this sunday,needless to say the whole batch i prepared vanished within few hours and am gonna make some again this coming weekend..Thanks to Raji for sharing this delicious potato murukku with us,which goes for easy preparation..Sending to Jayasri's Blogger's Marathon - Rak's Kitchen..

Check Srivalli,Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, PJ, Priya Mahadevan, Pavani, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena wat they cooked for our last day blogging marathon..



2cups Rice flour
1no Potato (big & cooked)
1tsp Cumin seeds
1/4tsp Asafoetida powder
1/4cup Butter (room temperature)
Oil
Salt

Grind the cooked potato with butter and enough water as fine paste, take the rice flour,cumin seeds, asafoetida powder, salt in a large bowl,gradually add the grounded paste,water and knead as soft and smooth dough..Heat enough oil of deepfrying..

Gently drop enough dough in a murukku press with star nozzle or three holes nozzle and squeeze out the dough in a greased plate,drop gently to the hot oil and cook until the bubbles gets off from the oil, drain the murukkus in paper towel and arrange in air tightened box...

Rose Créme Caramel

Happy Valentine's Day Friends!!!!! Créme caramel is a custard dessert prepared with cream,eggs,milk and sugar topped with caramel syrup which is quite opposite to the créme brulée...Its usually cooked in bain marie in oven or on a stove in pressure cooker..I tried out this créme caramel using rose syrup for Valentine's day and we enjoyed having this delicious dessert for our lunch with simple ghee rice and paneer butter masala..This dessert is quite a quick and easy dessert to enjoy anytime..



2nos Eggs
1cup Low fat cream
1cup Milk
2tbsp Sugar

1tbsp Rose syrup

For caramel syrup:
2tbsp Sugar
2tbsp Water

In a heavy bottom pan, mix the sugar and water,bring to boil and cook until the bubbles turns lightly brown in colour, swirl the pan and dont stir..Pour the caramel carefully to 4 ramekins or in medium bowl..

Preheat the oven to 350F..Whisk the eggs, milk,cream,sugar and rose syrup together well, pour in the ramekins with caramel..take a large vessel,pour enough water and arrange the ramekins, bake for 20-25minutes in middle rack..arrange the baked créme caramel in fridge atleast for 6hours..Gently run a knife around inside the mould, invert the ramekins over a dessert plate and serve immediately..I just topped some chocolate vermicelli over the créme caramel..Enjoy!

Grapefruit Rice

Two days back, i got some grapefruits for making some fruit salads, but unfortunately they were very tangy and none at home wanted to have them either as salad or as juice..Finally i went for making this rice which i got from Sailaja's Grapefruit Rice, fortunately her recipe helped me a lot and those tangy grapefruits turned out as delicious super tangy rice..A prefect lunch when served along with potato fries, thanks to Sailaja for sharing this great recipe..we loved it a lot..

Check out Srivalli,Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, PJ, Priya Mahadevan, Pavani, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena as we guys are running blogging marathon...



2cups Cooked rice
1cup Grapefruit juice
1/2tsp Mustard seeds
1tsp Urad dal
1tsp Channadal
1/2tsp Ginger (grated)
3nos Green chillies(slit opened)
Few cashew nuts
Curry leaves
1/4tsp Asafoetida powder
1/2tsp Turmeric powder
Salt
Oil

Heat enough oil, fry the mustard seeds, urad dal,asafoetida powder,curry leaves,channadal, green chillies, cashew nuts, curry leaves and turmeric powder..Add the grapefruit juice to the pan and put off the stove immediately..Now add the tempered juice as per need and salt to the cooked rice..

Enjoy with spicy side dish..

Manpasand Chicken

I was searching for a different chicken dish as i dont want to make the usual chicken curry for our sunday's special lunch.. While going through Srivalli's Cooking 4 All Seasons i got hooked to this manpasand chicken as this chicken dish was quite different from wat we usually prepare, while going through the recipe i was quite surprised to see the addition of poppy seed powder and cashew powder which sounds truly interesting for me..I dont want to miss to cook up this delicious chicken curry and tried out making today for our sunday lunch...Thanks a lot to Srivalli for sharing this yummy chicken manpasand and everyone at home relished this chicken curry..This curry goes fabulous along with rasam..



1/2kg Chicken (cute as medium sized)
2nos Onions
2nos Tomatoes
1tsp Ginger garlic paste
1tbsp Chilly powder
1/4tsp Turmeric powder
1tsp Coriander powder
1/2tsp Garam masala powder
1/2tsp Fennel seed powder
2tsp Poppy seeds(roasted & powdered)
2tsp Coconut paste
1tsp Cashew (grounded as powder)
Few curry leaves

Heat enough oil in a heavy bottomed pan, saute the onions until they turns transculent, add the ginger garlic paste, fry until the raw smell goes away, add the chicken pieces, curry leaves,chopped tomatoes,cook in high flame until the chicken gets cooked,add the turmeric powder, salt,chilly powder, coriander powder and cook in simmer for few minutes..Add the garam masala, fennel seed powder, poppy seed powder, cashew powder,saute for few minutes..add half cup of water,cook for few minutes..

Finally add the coconut paste and cook until the chicken gets well cooked..Enjoy hot with rice...

Tomato Kosthu

I came across this easy breezy delicious tomato kosthu at Raji's Raks Kitchen..I tried out yesterday this delicious tomato kosthu for our dinner and served this beautiful kosthu along with crispy dosas,both together turned out our dinner absolutely divine..This gravy truly goes for simple preparation, actually i do these sort of gravy but somehow this tomato kosthu is kinda different wat we prepare usually, anyhow i followed as Raji went for this delicious gravy and we loved it..Personally i felt this kosthu go prefectly even along with pooris,rotis and rice..Sending to Jayasri's Blogger's Marathon - Rak's Kitchen..

Do check my other bloggers Srivalli,Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, PJ, Priya Mahadevan, Pavani, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena wat they are cooking,as we are running blogging marathon..



1/2cup Cooked moong dal
3nos Tomatoes (chopped)
2nos Onions (chopped finely)
5nos Green chilies (slit opened)
1/4tsp Turmeric powder
1/4tsp Sugar
Salt
Few curry leaves
Few coriander leaves
1/2tsp Mustard seeds
1/2tsp Urad dal
Oil

Heat enough oil, let splutters the mustard seeds, urad dal, add the curry leaves,slit opened green chillies and chopped onion and cook until the onions turns transculent, add the chopped tomatoes, turmeric powder and salt,cook until the tomatoes turns mushy..Add now the cooked mashed dal and enough water, boil for few minutes..Finally add the coriander leaves,sugar and put off the stove..

Serve hot with soft idly or crispy dosas..

Brinjal Semi Dry Curry/Kathirikai Poriyal

Hope most of us will totally agree with me regarding chopping the onions, i hate to chop these veggies..but unfortunately most of Indian dishes goes usually for chopping onions..Few months back while going through Raji's Rak's Kitchen, i got hooked with so many dishes eventhough the simplicity of this brinjal semi dry curry attracted me immediately coz this curry doesnt go for chopping onions or tomatoes apart from brinjals, i tried out making this simple,quick and delicious brinjal poriyal today for our lunch..Thanks to Raji for sharing this delicious and easy brinjal poriyal,which turned out super delicious..Sending to Jayasri's Blogger's Marathon - Rak's Kitchen..

Do visit my buddies Srivalli,Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, PJ, Priya Mahadevan, Pavani, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena for their delicious dishes as we guys are running blogging marathon..



2nos Brinjals (big&cubed)
2tsp Sambar powder
1tsp Tamarind extract
1/4tsp Turmeric powder
2tbsp Oil
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curry leaves

To Grind:
1/4cup Grated coconut
1tsp Jeera
5nos Shallots

Grind all the ingredients given under the list 'to grind' with enough water as bit coarse paste, heat the oil in a pan,let splutters the mustard seeds, urad dal, add immediately the cubed brinjal pieces,sauté for few minutes, add the grounded paste, sambar powder,tamarind extract, turmeric powder and salt..mix well and cook in simmer for few minutes, stir in between until the veggies get well cooked..

Once the veggies gets cooked, enjoy with rice as side dish..

English Pancakes

English Pancakes are similar to french crepes but not lacy in appearance, this pancakes goes for three ingredients and the batter will be runny and forms a thin layer on the bottom of the pan when the pan is tilted..It forms some bubbles during cooking which results to a pale colour pancakes, they are usually served with lemon juice and sugar drizzled with golden syrup or with savoury stuffing and eaten as main course...I tried out this easy pancakes sterday for our breakfast which is served with lemon juice,sugar and golden syrup..A few days back i picked this golden syrup from Indian stores without any knowledge, now i know how to use and make dishes with this golden syrup..



1cup All purpose flour
2nos Eggs
2cups Milk
Pinch of Salt
Oil for cooking
Lemon juice as per need
Sugar as per need
Golden syrup

Mix the all purpose flour, eggs and milk with salt as a thin batter, heat few drops of oil in a pan, pour a laddle of this pancake batter,tilt the pan to form pancakes..cook until the pancake turns lightly golden and cook another side for few minutes..

Drizzle the lemon juice, sprinkle the sugar, roll the pancakes and drizzle the golden syrup while serving..

Tawa Paneer Pulao

Tawa paneer pulao,the name itself makes me hungry, i have bookmarked this simple,delicious,super tempting pulao at Padma's Plantain Leaf before a year, u know some blogger buddies are truly close to ur heart eventhough we never ever met them personally, one among those buddy is Padma, she never failed to encourage me with her beautiful comments and i love going through her space coz of her versatile cooking..As i told before its time to cook and taste many of my bookmarked recipes which were sitting since a long in my draft, i have to say a big thanks to Padma for sharing this wonderful one pot meal..We enjoyed having this tempting pulao sterday for our lunch, we guys are paneer lovers so anything with paneer goes directly to our favourite list, our new addition to that favourite list is this Tawa Paneer Pulao..




1cup Paneer (cubed)
1cup Green capsicum (cubed)
1no Onion (chopped)
2nos Tomatoes (chopped)
1tsp Ginger garlic paste
1tsp Red chilly powder
2tsp Dry methi leaves
2cups Cooked Basmati Rice
1/2tsp Garam masala powder
1/4tsp Turmeric powder
2nos Whole spices (bay leaves,cloves,cardamom & cinnamon stick)
Oil
Salt
Few curry leaves

To Roast & Grind:
1tbsp Coriander seeds
1tsp Cumin seeds

Dry roast the coriander seeds and cumin seeds and grind as powder..;Heat enough oil in a large kadai, fry the whole spices,curry leaves..add immediately the chopped onions,ginger garlic paste and sauté until the onions turns transculent, add immediately chopped tomatoes,cook until the turns mushy..now add the cubed capsicum along with red chilly powder, garam masala powder,turmeric powder and dry methi leaves, cook for few minutes, now add the cubed paneer to the cook veggies..Stir for few minutes until the oil get separates..

Immediately add the cooked rice, grounded powder and toss gently until everything get well mixed..Enjoy warm with any sort of side dish or raitas..

Shahjeera Baby Potato Roast

Baby potatoes roast prepared simply with onions and usual spice powder which i tempered with shah jeera, needless to say the addition of shahjeera give a fabulous flavour to this roast and this baby potato roast goes fabulous along with any sort of rice dishes...This delicious roast goes for a simple preparation and tastes sooo delicious..This shah jeera baby potato roast goes to my event CWS-Caraways Seeds..



20nos Baby potatoes (cooked & peeled)
2nos Onions (chopped)
1tsp Shahjeera
1tsp Red chilly powder
1tbsp Coriander powder
1tsp Fennel seed powder
Salt
Oil
Few curry leaves

Heat enough oil, fry the shahjeera and curry leaves, add immediately the chopped onions,salt and sauté until the onions turns transculent..add the already cooked potatoes,sauté for few minutes..Add all the spice powder,cook everything in simmer until the potatoes get well coated and the oil gets separates..

Enjoy warm as side dish..

Best Recipes I Have Blogged in 2010

Am almost to hit my 1,500 posts soon and its definitely hard to choose coz almost all the recipes i posted here are definitely tasted and approved by my family and by my near relatives..Anyhow i wanted to choose best among the best recipes for sending to Smitha's wonderful event calling Best Recipes I Blogged or Blog about in 2010 for her first blog anniversary...Thanks a ton to Smitha for this unique event,as we food bloggers have to choose our best recipe out of all the recipes we have posted or tasted in 2010..I have choosed my most favourite 3 recipes to send and here comes..

Rosogollar Payesh:

An elegant dessert prepared with rasgullas, a Bengali delicacy..I rarely heard people saying no to Bengali sweets which is quite often prepared by using paneer or milk based..Enjoying this delicious sweet when they were still warm was absolutely marvellous and i never forget how tasty these rosogollar payesh were..

Chicken Kofta Kurma:

If u are a meat lovers that too chicken meat lovers, this kurma is definitely a real feast for u..This delicious kurma goes tremendously as side dish with anything,even with a toasted bread..Its a excellent versatile side dish to enjoy anytime of the day..

Chandrakala:

I prepared this half moon shaped sweets thats y they are called as chandhrakala for a deepavali festival, its quite a famous and a delightful sweets which rarely peoples makes coz these sweets needs loads of time to get ready,with a rich filling usually prepared with khoya and nuts, needless to say how fabulous they were ..These sweets turned out super prefect for me, whenever i saw this click my sweet tooth craves for this delicious sweets..

Hope these best recipes are definitely a real feast to ur eyes friends..

Cabbage Potato Curry

I have bookmarked this unique combination of curry which sounds very interesting at Harini&Jaya's Tamalapaku quite a long back, needless to say that i never tried combining cabbage and potatoes together in curry..This curry goes for a simple preparation and with a mild gingery flavour this curry tastes truly fabulous when served along with rotis or rice..i loved making sandwiches using this curry sterday for our dinner, yep we had this curry for lunch along with sambhar and for dinner we enjoyed the left over curry along with toasted bread slices as sandwich..Thanks to Harini for sharing this simple,quick,delicious and beautiful curry..Sending to Healing Food-Ginger & Garlic guest hosted by Sara, event by Siri..

Do check my blogger buddies Srivalli,Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, PJ, Priya Mahadevan, Pavani, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena for their delicious recipes as we guys are running blogging marathon..



2cups Cabbage
1cup Potatoes (cubed)
1/4tsp Turmeric powder
1tbsp Ginger (chopped)
2tbsp Grated coconut
3nos Green chillies
1tsp Cumin seeds
Few coriander leaves
Salt
Oil
1tbsp Mustard seeds, urad dal,channadal

Heat enough oil and let splutters the mustard seeds,urad dal and channa dal, add immediately the chopped potatoes and salt,cook for few minutes,meanwhile grind the ginger,coconut,green chillies, cumin seeds and coriander leaves as bit coarse paste..

Now add the chopped cabbage, turmeric powder to the cooking potatoes,sauté everything for few minutes, add now the grounded paste, stir for few seconds, springle some water and cook until the veggies gets well cooked..

Enjoy hot with rotis or rice dishes..

Flax Seeds Bread Rolls

Flax seeds bread rolls suits prefectly to enjoy along with a bowl of vegetable soup for dinner or either for breakfast with butter,jam or with nutella spread,tastes marvellous with a cup of hot tea, i can also say definitely that these bread rolls also suits excellent for making sandwiches..These bread rolls goes for a easy ingredients also healthy at the same time..Beautiful looking rolls are quite healthier coz of the flax seeds i used in them..These bread rolls are completely egg free also at the same time vegan..Sending to CWS-Flax Seeds guest hosted by Priya and to Akila's DNSW - F and finally to Pari's Only Cooking With Bread..




4cups Bread flour or Wheat flour
2tsp Flax seeds
2tsp Active dry yeast
1cup Luke warm water
3tbsp Olive oil
1tsp Salt
1tsp Sugar

Add the active dry yeast to the luke warm water with sugar and salt, mix everything well and let them sit in a warm place for 5minutes until the yeast turns foamy..Mix together the bread flour, flax seeds,add gradually the foamy yeast, olive oil (add water in needed) and turn everything as soft and stiff dough..grease a bowl and place the dough, let it sit for an hour in a warm place..

After an hour the dough would have doubled their volume, punch down the dough and make out 6-8medium size balls,meanwhile line a baking sheet over a baking tray, roll them well as dinner rolls and place them over the lined baking sheet, let them sit again for half an hour in a warm place covered with a towel...Preheat the oven to 350F for few minutes and arrange the baking tray in the middle rack..Bake for 25-30minutes or until the crust turns brown..

Serve warm!!

Wheat Rava/Broken Wheat Bisi Bele Bath

Hope many of us would have know about the blogging marathon, yep after running whole month of January  this time we guys are going to run for 7 days of blogging marathon, this time we were more than twenty bloggers to join our hands to make this 7days blogging marathon a big success..Srivalli proposed few themes for this 7 days blogging marathon, my choice went immediately to recipes from other blogs, so that i can finish up atleast 7 of my bookmarked recipes which were sitting since a long..Do check my other fellow bloggers  Azeema,Bhagi , Champa , Sowmya , Gayathri Anand, Gayathri Kumar, Harini , Jay, Minu , Meena , Pavani , Padma , PJ, Priya Mahadevan , PriyaVaasu,Rujuta , Saraswathi , Santosh, Savitha, Shobana, Smitha, Srivalli , Suma, Usha, Veena as we are running blogging marathon for another 6 more days..

After making bisi bele bath with bulgur,here comes one more healthy version of Bisi Bele Bath which i crossed before few months back while going through Latha's A Peek into My Kitchen which is bookmarked immediately..Making out this delicious,healthy, filling dish which is quite famous in Karnataka,needless to say with broken wheat this BBB is definitely a healthier version to enjoy without any guilt, we guys enjoyed having this yummy and wholesome dish for our yesterday's lunch along with spicy potato fry and fried papads, everything together turned out lunch absolutely divine...To give more health benefits to this bisi bele bath i prepared my BBB spice powder with flax seeds and usual spices..Tastewise the addition of flax seeds doesnt change anything,but healthwise needless to say that this dish is truly healthier than the usual BBB also i have completely skipped the cashews she used in the dish....



2cups Broken wheat/Wheat Rava/Dalia
1cup Toor dal
2cups Mixed Veggies
1no Onion (chopped)
1tsp Tamarind paste
2tbsp Bisi Bele Bath powder
Salt
Oil
Few curry leaves
1/2tsp Mustard seeds
1/4tsp Asafoetida powder
1/4tsp Turmeric powder
Ghee

Flax Seed BBB Powder:
2tsp Channadal
1tsp Urad dal
1tbsp Flax seeds
2no Cinnamon stick (small pieces)
3nos Cloves
1/2tsp Fennel seeds
1/2tsp Poppy seeds
1no Cardamom
2tbsp Coriander seeds
5nos Dry red chillies
Few curry leaves
1/4tsp Fenugreek seeds
3tbsp Dessicated coconut

Heat few drops of oil, fry all the ingredients given under the list for the spice powder,one by one until a nice aroma comes out,cool and grind as fine powder..

Pressure cook the broken wheat and toor dal together with 6cups of water upto three whistles, heat enough oil,let splutter the mustard seeds, asafoetida powder..add the chopped onions,fry until the onions turns transculent, add the veggies,cook until they turns tender..now add the tamarind paste, turmeric powder,salt and curry leaves with enough water..Bring boil and cook for few minutes, finally add the bisi bele bath powder,cook few minutes..

Finally add the cooked broken wheat and dal mixture,combine well and cook for few minutes again..finally top the hot BBB with ghee and enjoy with any spicy side dish..

English Muffins

English muffin is a small,round and flat shaped yeast leavened bread almost dusted either with flour or with cornmeal which is usually served toasted or sliced horizontally served along with butter and jam..These muffins are eaten as snack or as a part of meal for breakfast or for snacks in United Kingdom or in Ireland..I tried making this famous english muffins today at home and they turned out super prefect, my teddies enjoyed having this english muffins with nutella spread while i enjoyed having butter and jam..We loved it..Sending to AWED-British guest hosted by Reva,event by DK and Pari's Only Cooking With Bread..



4cups All purpose flour
1no Egg
1/4cup Butter (melted)
1tsp Salt
1tbsp Sugar
1+1/2tsp Active dry yeast
1cup Luke warm milk

Mix the active dry yeast ,sugar and salt to the luke warm milk and keep aside,until the yeast turns foamy, meanwhile take the flour, egg, melted butter and gradually add the foamy yeast,water to the flour and knead everything as a smooth dough..Keep aside in a greased bowl for 2 hours..

Once the dough double their volume, punch down the dough and roll as a thick disc, using a cookie cutter cut the dough as small circles,dust the circles with flour..arrange them over a baking sheet lined over a baking tray,cover the muffins with a damp cloth for an hour.. Bake in middle rack for 25-30minutes until they crust turns brown..

Serve with butter,jam or nutella...

Eggless Easy Chocolate Cake

During this weekend i was supposed to bake a chocolate cake for one of my friend's birthday who doesnt eat eggs at all, if u asked me how to bake cakes without eggs before two years, i would have definitely say i dont know,but today i can cook or bake anything as egg free or vegan, i learned so many beautiful things through this blogsphere... Am very proud to say that if i dont have eggs at home, i can prepare a beautiful cake using many egg subsitutes like tofu,egg replacer,baking soda with vinegar or else with flax seed meal, i prepared this dark chocolate cake for my friend as egg free cake using flax seed meal, this super moist and spongy cake was a  big hit and we had a super duper birthday party this weekend..



2cups All purpose flour
1cup Sugar
200grms Chocolate bar (broken as pieces)
1cup Low fat cream or yogurt
1/2cup Butter (room temperature)
1tsp Baking soda
1tsp Baking powder
2tbsp Flax seed meal
6tbsp Hot water
Confectioner's sugar (for dusting)

Preheat the oven to 350F..Beat the butter,sugar until they turns smooth,meanwhile sieve the flour with baking soda and baking powder and keep aside..mix the flax seed meal to the hot water as thick paste and keep aside...Now add the low fat cream to the smooth butter-sugar mixture and beat for a while, melt the chocolate pieces in microwave oven with a tablespoon of water..now add the flax seed paste,melted chocolate, whisk everything well until they get well mixed..

Gradually add the sieved flour, give a stir with a spatula, dont whisk..Pour this cake batter in a greased round mould,bake for 20-25minutes in middle rack until the skewers inserted comes out clean..Dust the cake while serving..

Black Raisins Slices With Spiced Apple Syrup

Our this month's Sweet punch challenge is this slices with fruits,actually these bakes is prepared with black currants and apple juice, since none at home like black currants i went for black raisins which i bought recently and they were abundant,after a long hesitation i went for making this bake using black raisins and spiced apple syrup..This slices were totally light,fluffy and truly delicious..Thanks to Divya for this choosing this delicious bakes..



Spiced Apple Syrup:
175grms Black Raisins
1no Cinnamon stick
1cup Apple juice

Black Raisins Slices:
3/4cup Plain flour
1+1/2tsp Baking powder
3nos Eggs
3/4cup Sugar
1/2cup Butter
1tsp Vanilla extract

Heat the apple juice with black raisins,cinnamon stick,bring boil...put off the stove and keep this syrup for overnite..Strain the syrup and keep aside (dont throw the black raisins)..

Preheat the oven to 350F..Beat the butter and sugar together until they turns soft, add the eggs,vanilla extract, beat well...gradually add the flour and baking powder and turn as a smooth batter, add half of the black raisins to the batter and pour the batter to the greased rectangular mould, top the batter with the remaining black raisins..Bake in middle rack for 20-25minutes..Meanwhile boil the syrup until they turns thick..

Serve the slices with spiced apple syrup, enjoy!

Chicken Roast

Most of our sunday's special is almost dishes prepared with chicken, am trying to cook variety of chicken dishes and while going through my space, i cant able to see my most favourite chicken roast, this time i tried prepared the same chicken roast by using shahjeera which gives a distinct flavour to this delicious and spicy chicken roast..We enjoyed having this spicy chicken roast with bok choy kootu,both together turned out our sunday lunch marvellous...




2cups Chicken pieces
1cup Onion (chopped)
2nos Tomatoes(chopped)
1tsp Garlic paste
1tsp Ginger paste
1tsp Fennel seed powder
3/4tsp Garam masala powder
1/4tsp Turmeric powder
1tsp Red chilly powder
1/2tsp Pepper powder
1/2tsp Shahjeera
1/4cup Yogurt
2nos Bay leaves,cloves,cinnamon sticks
2tbsp Coriander leaves (chopped)
Salt
Oil

Heat enough oil and add the whole spices,shahjeera, fry until they turns brown.. add the chopped onions, chopped tomatoes, ginger paste, garlic paste and stir everything for a while until the onions turns transculent and raw smells disappears, add the chicken pieces with enough salt and stir for a while..now add the fennel seed powder, garam masala powder, redchilly powder,pepper powder and stir again,finally add the yogurt to the cooking chicken pieces, cook in medium flame with lid closed and stir occasionally..

Cook well until the chicken pieces get well cooked and the oil get separates, add the chopped coriander leaves and put off the stove..