Announcing Kid's Delight-Eggless & Vegan Bakes

We all would have had or having hard time in feeding our teddies with healthy foods, eventhough they never says no to junk foods..Am very happy to host Srivalli's beautiful Kid's Delight, the concept of this event is to feed our teddies with healthy foods..For this month's kid's delight, i choosed eggless and vegan bakes as theme..Before entering to this wonderful blogsphere, i always run behind the eggs for making my baked goodies, slowly i learned from other fellow blogger buddies how to skip eggs in our bakes and how to replace them..Now i can bake tons of eggless and vegan bakes without any hesitation..Thanks to Srivalli for letting me hosting this beautiful event..

You can replace the famous eggs with silken tofu,yogurt,buttermilk,baking soda, fruits puree,white vinegar or fruits based vinger like apple cider vinegar,egg replacer powder..Do prepare your eggless and vegan bakes from today and do post them in your space..Dont send me your entries through email simply link them to the linky tools i have posted in the end of this announcement..

You need to do:
1)Bake anything as eggless or vegan,eggs are not allowed,entries are accepted from today to 15th March 2012..
2)Post as many bakes as you can in your blog from today onwards..many entries per person are allowed..
3)Link back your entry to this announcement page and Srivalli's announcemnt page..
4)I'll accept the old entries, if they are reposted with this page link..
5)Using Logo is very much appreciated..
6)Please take care to send all your delicious entries before 15th march 2012..
7) If you dont have blog, no problem..pls do send your entries to my  mail address Priyasuresh09@gmail.com, i'll include them while doing the roundup..

Vennai Puttu

Some tradtional recipes doesnt need any introduction specially when its comes from your grandma's kitchen..Vennai puttu is one among those tradtional sweet dish prepared very frequently at my grandma's place..For this month's Indian cooking challenge,Srivalli asked me to share something, i didnt even took a minute to share my most favourite vennai puttu,to be honest am yet to post this traditional sweet in my space..Its time to share this super yummy silky puttu which ressembles quite like pudding prepared with grounded raw rice paste with jaggery syrup,flavoured with cardamom powder,sliced coconut chunks and cooked channadal...

1cup Raw rice
1/2cup Grated jaggery
1/2tsp Cardamom powder
2tbsp Shredded or sliced fresh coconut pieces
1/4cup Cooked channadal
Few cashew nuts

Soak the raw rice for three hours,grind as fine paste (its should reassembles like idli batter) with half cup of water, meanwhile make a jaggery syrup with jaggery and quarter cup of water, strain the syrup and keep aside..

Bring boil 2cups of water in a heavy bottomed vessel, now add the grounded rice paste and cook in medium flame until the rice paste gets well cooked (don't stop stirring,stirring is very much important,you need a strong and helping hand for stirring continuously) now add the jaggery syrup,cooked channadal,cardamom powder, give a stir and cook until it turns as mass and gets off from the vessel,finally add the coconut pieces,give a stir and put off the stove..finally pour this thick mass of rice-jaggery paste to a greased plate, arrange the fried cashew nuts over the prepared vennai puttu,let them gets cool completely..

Slice it as per need and enjoy with a cup of tea..
 

MW Spicy Potato Wedges

I have rarely saw peoples saying 'no' to Potatoes, we love potatoes in any form..My vegetable basket never failed to have this incredible vegetable and i cook atleast once a week this vegetable either as roast or curries..Since i had some leftover already cooked potatoes, i thought of making a quick and simple spicy potato wedges through microwave oven few days back for our lunch..This simple,quick and easy breezy potatoes goes for super quick preparation and suits prefectly to enjoy simply with ketchup even for a chilled evening snacks..Sending to  MEC guest hosted by Veena,event by Srivalli..

2nos Cooked potatoes (cut as wedges)
1tsp Red chilly powder
1/2tsp Fennel seed powder
1tsp Rice flour
Salt
Oil

Take the potato wedges in a bowl, add the red chilly powder, fennel seed powder,rice flour,salt and oil, toss everything gently until the wedges gets well coated with the spice powder (springle water if needed)..

Brush a microwave safe plate with enough oil, arrange the spiced wedges in single layer,cook in high power for a minute, turn the wedges and cook again for 2minutes until the potatoes wedges turns crispy..

Serve as snacks with your choice of sauces..

Masala Corn Rice

For this month's Bloghop Wednesdays, i was paired with Pradnya of Pumpkin Farm..Pradnya's space wasnt that much unknown for me, we are blogging marathoners and we never stopped encouraging both by visiting our spaces constantly since ever we started blogging marathon together..She shares variety of dishes and many innovative as well as fusion dishes, i was always amazed to see the way she prepare her dishes with loads of creativity and innovation..Its was bit difficult for me to decide and cook from her space  as she have a lovely and huge collections of yummy dishes.. For this month's bloghop, finally i decided to make a quick one pot meal from her with corn as main ingredients,as corn is the star ingredient of this month's CWS guest hosted by Shylaja..For my surprise, this corn masala rice goes for pav bhaji masala and usual spices we usually use for our daily cooking..Thanks to Pradnya for sharing this super delicious and quick rice, we just loved it..

1cup  Rice (washed and soaked for 15minutes)
1cup Corn kernels
1no Onion (chopped)
1no Tomato (chopped)
1cup Green bellpepper (cubed)
1tsp Pav bhaji masala
1/2tsp Red chilly powder
1tsp Butter
Salt
Oil

Heat enough oil, add the onions and saute until they turns transculent, add the tomatoes, cook for few more minutes, now add the cubed bellpeppers and corns,saute everything together..

Add the pav bhaji masala,red chilly powder and salt to the veggies, saute for few seconds, now add the rice,stir well, add two cups of water and cook everything in simmer until the rice gets well cooked..

Add the butter to the cooked corn rice and serve with papads or any kind of spicy side dish..

Brussels Sprout Thoran

Its been ages i cooked brussels sprout,few days back i picked a packet of those tiny brussels sprout from my farmer's market, while bloghopping i got hooked to Achu Amma's Brussels sprout thoran and i could stop myself to make this yummy thoran..Thanks to Reena for sharing this super quick,delicious and healthy thoran, we just loved having this thoran with hot piping rasam rice..Seriously its a best and better way to sneak this healthy brussels sprout..

2cups Brussels sprouts (grated)
1no Onion (chopped)
2nos Green chillies (chopped)
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curry leaves
1/4cup Grated coconut
Oil
Salt

Heat enough oil, let splutters the mustard seeds, urad dal,green chillies and curry leaves, now add the chopped onions and cook until the onions turns transculent..Add the grated brussels sporut with turmeric powder and salt, cook in simmer until the veggies get cooked..

Finally add the grated coconut,cook for few minutes and put off the stove..Enjoy with rice and any sort of gravy..

Sweet Corn & Paneer Rice

One pot meals makes our life easier,my family loves any kind of variety rice..So i can easily feed everyone at home with any kind of veggies as one pot meal, this time i simply prepared this super delicious quick rice with paneer cubes and sweet corn kernels..This rice goes for a quick preparation, i didnt even used onions,tomatoes or ginger garlic paste, i prepared quickly a spice powder with a variety of spices and used this freshly grounded spice powder to spice up this quick and simply flavourful rice..Serve this tempting rice with fried papads or chicken masala, am damn sure that both together works out wonder..Sending my own event CWS-Corn guest hosted by Shylaja of South Indian Recipes..

2cups Cooked basmati rice
1/2tsp Cumin seeds
1/2tsp Ajwain seeds
1/2cup Sweet corn kernels
1cup Paneer (cubed)
Few curry leaves
Salt
Oil

To grind:
1tsbp Coriander seeds
1tbsp Channa dal
1tbsp Urad dal
2nos Dry red chillies
1no Cinnamon stick
1tsp Peppercorns
1tsp Fennel seeds

Dry roast the spices given under the list 'to grind' and grind as fine powder,keep aside..

Heat enough oil,fry the cumin seeds,ajwain seeds and curry leaves, add immediately cubed paneer and fry for few minutes,now add the sweet corn kernels,cook for few seconds..Add the already grounded spice powder and salt to the cooking veggies..Put the flame in simmer and cook everything for few minutes..

Finally add the already cooked rice,toss everything gently until the rice get well mixed..Serve hot with papads or chicken masala..

Chettinad Mutton Kurma

Chettinad cuisine is famous for their use of a variety of spices, the dishes are hot and pungent with fresh ground masalas, this chettinad style mutton kurma is also prepared with a variety of spices, this kurma goes awesome as side dish with rice also with idlies, dosais, rotis...We had this fingerlicking mutton kurma simply with fried papads for our weekend lunch and just enjoyed it. Try this super tempting kurma at home either with chicken or with mushrooms for vegetarian version,am damn sure everyone at home will definitely love this flavourful and delicious kurma for their sunday lunch..

1/2kg  Mutton (chopped as medium pieces)
1cup Yogurt
1tbsp Coriander powder
1/4tsp Turmeric powder

Salt

Marinate the mutton pieces with yogurt,turmeric powder and coriander powder with enough salt atleast for 6hours or overnite..Pressure cook the marinated mutton pieces with the marination upto 3hisses..keep aside

2nos Whole spices (bayleaves, cinnamon sticks, cloves, cardamom)
2nos Onions (chopped)
2nos Tomatoes (chopped finely)
1tsp Ginger paste
1tsp Garlic paste
Mint leaves (chopped)
Salt
 Oil

To Grind:
5nos Dry red chillies
1tsp Cumin seeds
1tsp Fennel seeds
1tsp Peppercorns
1tbsp Poppyseeds
10nos Shallots
1/4cup Grated coconut
5nos Curry leaves

Grind all the ingredients from the list to grind as fine thick paste and keep aside...heat the oil and fry the whole spices until they turns brown, add immediately the chopped onions, chopped tomatoes, ginger-garlic paste and saute everything until the raw smell goes away..

Add now the cooked mutton pieces to the veggies,cook everything for 5minutes, now add the grounded paste and cook everything in simmer until the oil gets separates, add enough water and cook everything until the mutton pieces get well cooked,finally add the mint leaves and put off the stove...serve hot..

Kaya Achinga Payar Thoran/Raw Banana & Long Beans Stir fry

My love for Kerala foods pulled me to try this super delicious,quick and a wonderful stir fry..Yep this quick and tasty stir fry goes for raw banana and long yard beans, seriously i never tried this combo together till now..This stir fry tastes absolutely perfect when served along with a bowl of rice and rasam and have a fabulous coconut oil flavour since i prepared this stir fry using coconut oil for tempering..I loved having this thoran with rice porridge,both together turned out my yesterday's lunch simply awesome and super filling..

1no Raw banana (cubed)
1cup Long yard beans (chopped as medium sized pieces)
1no Onion (chopped)
1/4tsp Turmeric powder
1/4cup Coconut
1/2tsp Cumin seeds
2nos Green chillies
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curry leaves
Coconut Oil
Salt


Cook separately both cubed raw banana pieces and chopped beans with enough water and turmeric powder,once they get partially cooked put off the stove and drain the excess of water,keepa side..

Heat enough oil in a pan, let splutters the mustard seeds, curry leaves..add the chopped onions,cook until the onions turns transculent, meanwhile grind the grated coconut,cumin seeds and green chillies as coarse paste..

Now add the cooked raw banana cubes and cooked long yard beans pieces to the cooking veggies and finally add the grounded coarse paste to them..cook for few minutes and put off the stove..Serve hot with rice..

Ginger & Almond Chocolate Fudge

I love fudge, eventhough i tried out a variety of fudges i never thought of making chocolate fudge with crystallized ginger pieces along with sliced almonds in my fudge,thanks to Kalyani of Sizzling Tastebuds as she choosed ginger and almonds as main ingredients our this month's MM challenge..Seriously am very excited and thrilled to try out this ginger and almond chocolat fudge today, its tastes simply fabulous and apart my younger son everyone at home enjoyed having them  for their snacks while my hubby packed few fudges to share with his friends in his office, we guys literally fallen in love with this irresistible fudge,needless to say that there is no leftover and i was planning to make some as soon as possible...Sending to Kalyani's Magic Mingle#2..

1cup Sweetened condensed milk
1cup Dark chocolate chips or chocolate bar
1tbsp Crystallized ginger (chopped as small pieces)
2tsp Butter
1/2cup Chopped Almonds

In a heavy sauce pan, melt the chocolate chips,condensed milk,butter,ginger pieces and stir continously..remove the pan and add the chopped almond nuts.

Spread the mixture over a baking sheet and keep aside until the mixture get cooled, arrange them in fridge for atleast 2 hours or until firm..Cut as squares and enjoy it..

Corn Idli Upma

I was breaking my head for our yesterday's dinner, coz none at home wanted to have salads or either soups,finally i decided to prepare this quick and simple easy breezy upma with canned sweet corns and leftover idlis..This upma gets ready within few minutes, also vanish within few minutes too...Crunchy mildly sweet corn kernels gives a wonderful taste to this simple dish prepared with leftover idlis..Just enjoy this upma with some coconut chutney or either with sugar, the choice is yours...Sending my own event CWS-Corn guest hosted by Shylaja of South Indian Recipes..

5nos Idli
1/2tsp Mustard seeds
1tsp Channadal
1/2tso Urad dal
Few curry leaves
1no Onion (big & chopped)
1/2cup Sweet corn kernels
2nos Green chillies (slit opened)
1/2tsp Grated ginger
A pinch Asafoetida powder
1/4tsp Turmeric powder
Salt
Oil

Take the idlis in a mixie jar, give a quick pulse to get a coarse mixture of idli..Heat enough oil, fry the mustard seeds, channadal,urad dal,curry leaves, asafeotida powder,add immediately the chopped onions,slit opened green chillies and curry leaves, saute until the onions turns transculent..

Now add the pulsed idlis,sweet corn kernels,turmeric powder and salt, cook everything simmer for few minutes, serve warm..

MW Jeera Paneer Pulao

If you would have asked me to cook something through microwave oven before few years ago, i would have told definitely, sorry i dont know anything to cook up with it, but now i can make any sort of dishes through the microwave oven,somehow this blogworld pulled me to try many different dishes through microwave oven... Two days back, i prepared this quick,easy breezy and definitely a delicious pulao simply with jeera and paneer cubes for our lunch, i simply spiced this pulao with freshly grounded pepper powder..Serve this pulao with a rich side dish, am sure this pulao tastes marvellous..This yummy pulao suits prefectly for a get together or as lunch box menu..Sending to SYF&HWS-Cumin seeds guest hosted by Anusha, event by Anu,Let's Cook - Pulao hosted by Kokila & MEC guest hosted by Veena,event by Srivalli..

2cups Basmati rice (washed & soaked for 15minutes)
1cup Paneer (cubed)
1tsp Cumin seeds
1tsp Pepper Powder
Salt
Oil

Take enough oil in a microwave bowl along with cumin seeds,cook in microwave oven for a minute in high.

Now add the cubed paneer pieces,salt and pepper powder,cook everything for 5 minutes(stir in between).

Add the soaked rice along with 3cups of water,cook everything for 20-25minutes (stir twice or thrice in between) until the rice gets well cooked..

Serve hot with any spicy side dish..

Raw Banana Fritters/Vazhakka Bajji

Its too cold here, thought of making something to munch with a cup of tea, i finally prepared raw banana fritters the famous vazhakka bajji as am craving since a long..These crispy beauties suits prefectly for snacks, enjoyed having them with a cup of tea and coconut chutney..Such an easy and tasty fritters even kids will love to have them with their favourite sauces..

When you visit the beach, you wont miss the food stalls serving this hot raw banana bajjis to their customers,these bajjis are quite famous and common in Pondicherry beach, after the beach sundal...Am really missing all those days.
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1no Raw banana/Vazhakkai(sliced lengthwise)
1/2cup Gram flour
1/4cup Corn flour
1/4cup Rice flour
1/4cup Idly batter
1/2tsp Fennel seed powder
1tsp Red chilly powder
Salt
Oil

Mix the gram flour, corn flour, rice flour, fennel seed powder, red chilly powder, idly batter, salt and add enough water and turns as thick batter, heat the oil for deep frying, dip the raw banana slices to the prepared batter,drop them to the hot oil and deep fry them until they turns golden brown..

Fry them in batches and serve with spicy coconut chutney or with ketchup

Sprouted Green Moongdal & Corn Dosa

Have you even combined both sprouted green moongdal and corn kernels together for making a non fermented dosa batter, if not you should definitely give a trial..I tried out today this dosa for our dinner, needless to say that this dosa sounds and tastes exactly like the famous 'pesarattu', a green moongdal based dosa famous in Andhra..The addition of fresh corn kernels doesnt changed the taste and the texture of this dosa..We had a nutritious and super crispy dosas for our dinner along with spicy coconut chutney...If you dont have fresh corn kernels,dont worry you can use very well the canned sweet corn kernels or frozen corn kernels available in market..Sending  my own event CWS-Corn guest hosted by Shylaja of South Indian Recipes,Sending to SYF&HWS-Cumin seeds guest hosted by Anusha, event by Anu & Jyoti's Healthy & Hearty..

2cups Sprouted whole moongdal
1/2cup Fresh corn kernels or canned sweet corn kernels
1/4cup Parboiled rice (soaked for an hour)
2nos Green chillies
1tsp Ginger (grated)
1tsp Cumin seeds
Salt

Grind together the sprouted moongdal,soaked parboiled rice,corn kernels along with green chillies,grated ginger,cumin seeds and salt as bit coarse paste with enough water.

Heat a non stick pan,pour a laddle of dosa batter to the hot pan, spread the dosa batter gently as a circular disc,drizzle some oil and cook on both sides until the dosa gets well cooked..

Serve hot with any sorts of spicy chutneys..

Cabbage & Corn Soup

Weather is getting chilled here and we need absolutely warm soups to keep us warm atleast for our evening dinner..Yesterday i prepared this super satisfying warm soup with cabbage and corn for our dinner..Serve this soup with a sandwich or some meat with bread slices, your dinner will be definitely super filling...We had this soup with a home made vegetarian pizza and both turned out dinner super prefect..If you are dieting,this soup will be definitely helpful for you, do give a trial and you will definitely love this..Sending to my own event Healthy Diet-Warm Soups, Jyoti's Healthy & Hearty & to my own event CWS-Corn guest hosted by Shylaja of South Indian Recipes..

3cups Cabbage (chopped roughly)
1cup Sweet corn kernels
1no Onion
1/2tsp Pepper powder
1/2tsp Dry Parsley
3cups Vegetable Stock
1cup Water
Olive oil
Salt

 Heat the olive oil,add the chopped onions,saute until the onions turns transculent,add the chopped cabbages,saute for few minutes,now add the sweet corn kernels,cook for few more minutes..Add the vegetable stock,water,salt and cook until the veggies get cooked, add the pepper powder and dry parsley, give a stir and put off the stove...

Soup is ready to serve!!!!