Saturday, January 31, 2009

Eggless Oats,Cranberries N Chocolate Chips Cookies

Eggless Oats, Cranberries N chocolate chips cookies with orange rinds tastes really marvellous also this cookies r extremely easy and they will vanish also very easy..while i started preparing these cookies, i wanted to make cookies just with all purpose flour n oats with dried cranberries, but at last i added few chocolate chips to the dough..they r eggless n also vegan coz i used just canola oil n egg replacer powder..

1cup All purpose flour
1cup Rolled oats
3/4cup Canola oil
1/2cup Sugar
1/2cup Packed brown sugar
3tsp Egg replacer powder +4tbsp Warm water
1/4cup Dry cranberries
1/4cup Chocolate chips
1tsp Vanilla essence
1tsp Ginger powder
1/4cup Orange rinds
1/2tsp Baking soda

Whisk canola oil, sugar, brown sugar, egg replacer powder paste together in a bowl until the sugar get dissolved...meanwhile mix the all purpose flour, oats, baking soda, ginger powder, dry cranberris n chocolate chips together...add the dry ingredients little by little to the oil n sugar paste n turn them as dough, add the orange rinds n vanilla essence n knead again everything well...

Preheat the over at 300F, line a baking sheet in baking tray, make small balls from the dough n place them over the baking sheet, just flat them with fork...leave spaces between each unbaked cookies, bake them for 30 minutes r until they turn brown...

Delicious Cookies with awesome flavours!!!

Friday, January 30, 2009

Chettinad Karuvepillai (Curryleaves) Karakuzhambu

I love having chettinad dishes very much, here comes one more dish another authentic gravy from chettinad, i came across this gravy here, i did few changes with this gravy, they turned out really awesome.. we enjoyed having this delicious curryleaves kuzhambu with fried papads..needless to say how delicious they r!!..the original recipe was made by sauting the curry leaves, while sauting they may lose certain important vitamins, its better to use fresh curryleaves also i used shallots instead of usual onions...Curryleaves r very good for hair n usually helps for stopping hair falling, its has been recommended to take daily the few curryleaves which can help to reduce hair falling.

1cup Tamarind juice
20nos Shallots
1no Tomato chopped
5nos Garlic cloves
1/2tsp Mustard seeds
1/2tsp Cumin seeds
2tbsp Gingelly oil

To Grind:
7nos Red chillies
1tbsp Toor dal
1tsp Black peppercorns
1tsp Cumin seeds
1tbsp Dessicated coconut
1tbsp Raw rice
3/4cup Fresh Curry leaves
1tbsp Coriander seeds

Dry roast all the ingredients from the list 'To Grind' one by one slowly except the curry leaves...grind all the roasted spices with curry leaves into fine paste...keep aside..

Heat the gingelly oil in a kadai, add the mustard seeds n cumin seeds n let them splutters,saute  the shallots, chopped tomatoes n garlic together until the oil get separates..add the tamarind juice to the kadai with enough salt, once they starts boiling add the grounded paste to it, cover the kadai with lid n keep in simmer n cook until the oil separates from the gravy also the gravy turns thicks..

Delicious Karuvepillai Karakuzhambu is ready, enjoy with hot steaming rice with fried papads!!!!

Spicy Plantain Fritters

Shallow fried plantain fritters, my husband's favourite.. this weekend we went to Indian grocery to buy our indian vegetables, dals n rice..these greeny plantains caught my attention as they looked really very good n i took two of them, back home i want to prepare my husband's fav either plantain chips r plantain fritters, finally i decided to prepare this delicious, spicy plantain frittes n served with dal n rasam...quite a tasty, simple n spicy side dish, plantains r low in sodium and rich in vitamin A , potassium n fiber, they have similar nutritional content as bananas..As this plantain fritters r my husband's favourite , this spicy fritters goes to Alka's beautiful event called Just For You also goes to Think Spice - Think Twice: Mastic gum or Fennel Seeds guest hosted by Ivy of Kopiaste, event started by Sunitha

1no Plantain
1/4tsp Turmeric powder
1tsp Fennel seeds
3nos Garlic cloves
1tsp Red chilly powder
1tsp Rice flour
Oil for shallowfrying

Blend both fennel seeds n garlic cloves together in a blender or mixie, until they turns fine paste...peel the skin of plantains n cut them in circular shape..take the plantain pieces in a large bowl, add the grounded paste, turmeric powder, rice flour, red chilly powder n salt n mix everything together with ur fingers, just springle few drops of water , until the spices get well mixed with the plantain pieces...leave them aside for atleast an hour, i usually prepare them overnite n conserve them in fridge...

Heat the oil for shallow fry n drop the plantain pieces one by one n fry them until they turn brown n well fried..

Spicy plantain fritters!!!

Thursday, January 29, 2009

Eggless Dates &Maple Syrup Apple Cake

Recently i bought in Indian Grocery a bottle of Lion's Dates syrup, just to make my morning breakfast a bit healthy rather than having coffee, as usual finally i have once a week the dates syrup with my hot milk,half of the bottle was still laying in my pandry, i really wanted to finish the dates syrup as something delicious,i tried this eggless apple cake with dates syrup n maple syrup by reducing sugar...initially i was a bit confused to use dates syrup for this cake but my curiousity pulled me to prepare this apple cake with dates n maple syrup...also i added half a cup of grated apple pieces to the batter made the cake more delicious by adding cinnamon powder...This eggless cakes vanished within few minutes n finished it as today's breakfast...My husband who doesnt like to have cake for breakfast picked two pieces to have with his coffee, am very happy to see this apple cake turned out quite delicious n also healthy...i made this cake with my heart shaped cake pan, just for my beloved family with healthy stuffs in it.

1cup All purpose flour
3/4cup Yellow cornmeal
1/4cup Oatmeal
3tsp Egg replacer powder +4tbsp Warm water
3/4cup Canola oil
1/2cup Sugar
1/4cup Lion's Date syrup
1/4cup Maple Syrup
1tsp Baking powder
1/2tsp Cinnamon powder
1/2cup Grated apple
Few apple cubes
2tbsp Sugar powder

Preheat the oven at 350F....beat oil, sugar, date syrup, maples syrup together for a while, make a thick paste with egg replacer powder n warm water n add them too..beat everything well, mix the flour, oatmeal n cornmeal together n keep aside.. Add the mixed flours with baking powder n cinnamon powder to the oil, sugar n syrup mixture, beat everything for a while until they turns soft batter with a hand mixer, add the grated apple pieces to the batter too...

Grease the cake mould n pour the batter, just springle few apple cubes over them n bake them in middle rack for 35-40 minutes...take the mould out from the oven n let them cool... springle powdered sugar over the cake n serve them...

Healthy Eggless Dates & Maple syrup Apple Cake!!

Baked Chickpeas Vada

U might have crossed recently deep fried chickpeas vada also some baked vadas, here comes my baked version of chickpeas vada with onions, fennel seeds, cloves, green chillies etc...this baking version of vada takes quite a few minutes...for me it took hardly half an hour n i prepared them almost 20 vadas at a time, i just brushed them with oil n bakes them in baking sheet, which avoids the vadas to get stick n also they turned them prefectly brown n well cooked, they tasted delicious too...

1cup Dry chickpeas
1no Onion chopped
1tbsp Fennel seeds
1no Ginger piece (small)
3nos Cloves
2nos Green chillies
2tbsp Coriander leaves chopped
Oil for brushing

Soak the chickpeas overnite r atleast for 6hours...Grind coarsely the soaked chickpeas in a blender with fennel seeds, cloves n ginger pieces.. add the chopped onion, chopped chilly pieces,chopped coriander leaves to the chickpeas batter with enought salt..preheat the oven for a baking sheet over a baking tray...take a small ball from the batter n flat them in ur palms ...brush the baking sheet with oil, place the flattened vada, leave spaces between them..bake them by turning on both sides with a wooden spatula upto 25-30 minutes r until they turns brown on both sides..

Serve them hot with any chutneys!!!!

On the way to Healthy Bite by Rachana of The Gourmet Launchpad

Wednesday, January 28, 2009

Tomato Barley Soup

Barley contains high levels of dietary fiber and selenium (a type of antioxidants). Recent studies showed that a diet high in beta-glucan from barley helps lower blood LDL cholesterol (the bad cholesterol). Barley may also help stabilize blood glucose levels, which may benefit people with diabetes.Barley was used by ancient civilizations as a food for humans and animals, as well as to make alcoholic beverages. In addition, barley water has been used for various medicinal purposes since ancient times. In this soup i used barley water to prepare the soup instead of vegetable broth which makes this soup much healthier..

3nos Tomatoes (chopped)
1no Carrot (chopped)
2nos Potatoes (chopped)
1/2cup Barley
1no Onion (chopped)
3nos Garlic crushed
1/2tsp Pepper powder
1/4tsp Cumin powder
1/2tsp Nutmeg powder
1tsp Olive oil

Dry roast the barley few minutes n add 2cups of water, cook them in simmer until they turn soft...drain the barley water n keep aside...heat the olive oil, add the crushed garlic, chopped onion n saute until transculent, add the chopped carrots, chopped potatoes n chopped tomatoes...toss everything well for a while, now add the barley water to the semi cooked veggies with pepper powder,salt,cumin powder n nutmeg powder...cook them in simmer until the veggies get cooked well...

Blend them as soup with hand blender...serve the soup with cooked barley..

Eggless Smarties N Walnut Cookies

When i bought the egg replacer powder, i wished to try almost all bakes as soon as possible n i was really very curious how they gone to be turned with the egg replacer powder..As usual am very much excited to prepare bakes with this egg replacer powder n tried scone, bread, cookies also am gonna try muffins for this weekend, u know wat  its almost everyday my kids come back home after the school asking wat their mom would have done today for their snacks, they were really happy to find all these eggless delicious bakes for their snacks instead of usual snacks..Yesterday i prepared this eggless cookies with walnut  n smarties, it was a big hit at home..Smarties are a colourful sugar-coated chocolate confectionary popular in Europe..smarties can be replaced very well with M&M's.

1cup All purpose flour
1cup Whole wheat flour
1/2cup Sugar
1/2cup Packed brown sugar
3tsp Egg Replacer Powder +4tbsp Warm water
1/2cup Canola oil
1/2tsp Baking soda
1tsp Baking powder
2tbsp Butter ( room temperature)
1/4cup Walnut pieces
20nos Smarties

Make a soft cream with sugar, brown sugar, butter n canola oil,also the thick paste of egg replacer powder mixed with warm water, meanwhile sieve both all purpose flour n whole wheat flour with baking powder and baking soda..add gradually the dry ingredients with smarties n walnuts pieces to the creamy butter n sugar mixture, knead them slowly as soft dough...line a baking sheet over a baking tray...preheat the oven at 350F..take a small ball from the dough n flat them with ur palms n place them over the baking sheet..leave some space between the unbaked cookies..

Bake them for 30minutes r until they turns brown...let them cool n arrange them in air tightened box...

Delicious Eggless Cookies!

Channa N Paneer Masala

Channa n Paneer masala will ressembles quite like green peas paneer masala, i prepared quite similarily to matar paneer one of the famous side dish for parathas n an addict to paneer,i can have anything with paneer, i combined  both paneer n channa together as they are rich in proteins n they r really healthy too..this spicy channa n paneer masala is really very easy to prepare n delicious side dish too..This delicious masala dish goes to JFI-Chickpeas guest hosted by Something Foodie...

1/2cup Cooked channa
1cup Paneer cubes
3nos Tomatoes
1no Onion chopped
3nos Cloves
1inch Cinnamon stick
3nos Garlic cloves
1tsp Red chilly powder
1/2tsp Pepper powder
1tsp Coriander powder
1/2cup Coconut milk
1/2tsp Cumin seeds
2tbsp Chopped coriander leaves

Chop the onion n  tomato as small pieces, keep aside few tomato pieces n grind rest of the tomato pieces as puree with cloves, garlic n cinnamon stick..heat few drops of oil n fry the paneer cubes for a while..add the paneer cubes to warm water...

Heat the oil in a pan, add the cumin seeds n let them splutters, add the chopped tomato,onion n saute them until they turns mushy, add the spiced tomato puree with salt, coriander powder, pepper powder n red chilly powder, cook them in simmer, after a while, add the cooked channa n fried paneer cubes with the coconut milk..bring it to boil n cook again in simmer for a few minutes..

Garnish with chopped coriander leaves, serve hot with rotis!!

Tuesday, January 27, 2009

Thai Red Curry Glass Noodle Soup

Thai soups r always delicious, i have seen this soup in a Thai cookbook, this soup was quite bit spicy n very delicious, also creamy coz of coconut milk, initially the original recipe is with shrimps and vegetables, i skipped as usual the shrimps in this soup ..Its kinda hard to find out vegetarian recipes in thai cuisine, sometime we will be happy to see vegetarian dishes but the ingredients they used to prepare that particular dish will contain either fish sauce r shrimp paste, i hardly came across vegetarian recipes, needless to say that i skipped the meat r seafood they used to prepare thai dishes.. .this spicy glass noodle soup will be very prefect while its very cold and this spicy glass noodle soup goes to AWED - Thai by DK of Culinary Bazaar..

1small pack Bean threads/glass noodles
1cup Coconut milk
3nos Garlic crushed
1tbsp Lemongrass (small rings)
1tsp Galangal chopped
2tsp Thai red curry paste
3nos Lime leaves (chopped)
1cup Carrots,mushrooms, chinese cabbage pieces
1tsp White pepper powder
2tbsp Soya Sauce
1tbsp Sesame oil

Soak the bean threads/glass noodles in cold water for 10 minutes until they get softened... drain the water n keep aside, heat the sesame oil n add the chopped galangal, small rings of lemon grass n crushed garlic n fry for a while...add immediately the vegetables one by one n toss gently..meanwhile mix the red curry paste, soya sauce n coconut milk together n pour this to the tossed vegetables..bring them to boil, add the softened glass noodles after a while n cook in simmer.. put off the stove n garnish the soup with white pepper powder n chopped lime leaves...

Hot n Delicious Soup!!!

Coconut Poha

One more entry for MBP - Easy Breezy Breakfast guest hosted by EC, event started by Coffee..i have seen this coconut poha at Suma'sVeggie Platter ..This easy breezy breakfast need just few minutes to prepare n its quite easy, u doesnt need to chop vegetables r sauting them etc, just wat u need is thick poha n tempering ingredients... as Suma told the addition of coconut makes the poha more delicious... This delicious poha also goes to Aquadaze's Lets Go Nuts event as this recipe is made with peanuts..Also on the way to FIC - Yellow event by Sunshinemom of Tongueticklers ..

1cup Thick Poha
1/4cup Grated Coconut
1/2tsp Mustard seeds n Channa dal
1no Dry red chilli
1/4cup Peanuts
1/4tsp Turmeric powder
3nos Curry leaves

Wash thoroughly the rice flakes with water, drain the excess of water n keep aside, heat the oil n add the mustard seeds, channa dal, peanuts,turmeric powder n dry red chilly n fry until they turns brown, add the softened poha with enough salt n toss everything gently for a while...

Serve hot!!

Monday, January 26, 2009

Eggless Cornmeal Cranberries Scones

Cornmeal (ground maize) is an excellent source of iron, zinc, B vitamins and magnesium. Along with sago, quinoa, buckwheat, rye, barley, oats, tapioca and cassava, it can provide a useful wheat alternative if you feel you have a wheat intolerance. Cornmeal flour can be used to make bread or muffins. A coarser grind is also used to make polenta, a popular Italian dish. Cornmeal and polenta can be stored in airtight container in the refrigerator for upto 3 months and can be frozen for 6 months.Cranberries are actually a type of acidic berries that are rich in vitamin C and believed to contain excellent infection fighting properties. This eggless cornmeal cranberries scones goes to Egg Replacement Event - Egg Replacer Powder by Madhuram..

2cups All purpose flour
1cup Cornmeal
3tbsp Vegetable Shortening
1cup Sugar
3tsp Egg Replacer Powder +4tbsp Warm water
1/4cup Cranberries
1tsp Baking powder
1/2tsp Baking soda
2tbsp Canola Oil
2tsp Milk

Beat vegetable shortening, canola oil n sugar together until soft n fluffy, make a paste with egg replacer powder n warm water..mix together all purpose flour, cornmeal, baking soda n baking powder..add the flour to the sugar mixture also the egg replacer powder paste n the cranberries too n knead them as soft dough, can springle water if needed to knead as dough...preheat the oven at 350F..

Take a baking tray n place a baking sheet springle all purpose flour , now place the dough n roll with rolling pan, brush the dough with milk n cut the dough as triangles..bake them for 20-25minutes until they turn brown..

Delicious Scones, best for breakfast!!!!

Shallots N Redchillies Chutney

Shallots are much better for cooking than normally onions, especially for those who are not keen on the strong onion flavour, shallots are much sweeter than onions and the body can digest them much easier. As the shallot is actually the bulb of the plant, often the top leafy part can go to waste and be thrown away, but these are full of vitamins (these green are known as scallions), and can be used in salads or cooked in other ways. The shallot itself is very high in vitamin C, potassium, fibre, folic acid, calcium, iron and is also a good source of protein, which makes it especially good for vegetarians and vegans...Shallots contain two types of sulphur compounds Allypropyldisulphine (APDS) and flavoniods such as quercetin. People who consume a lot of flavoniods have been shown to have a reduced chance of developing cancer, heart disease and diabetes, due to the wonderful antibacterial properties they process. As an added benefit they are also anti-inflammatory, antiviral, and anti-allergenic.

30nos Shallots
5nos Redchillies (can decrease also)
1/2no Tomatoes
5nos Garlic
3tbsp Gingelly oil
1/4tsp Mustard seeds
3nos Curry leaves

Heat few drops of gingelly oil , saute shallots, redchillies, tomato pieces, garlic for 5 minutes, grind into coarse paste with enough salt, this chutney will be very spicy..heat again the rest gingelly oil n add mustard seeds n curry leaves n let them splutters...add them to the hot chutney..

Serve them as side dish for Idlies n dosas!!!!

Sunday, January 25, 2009

Potato, Rava Savoury Pancakes

Recently i heard about potato dosa through one of my friend, she said that she prepared instantly n they tasted awesome, while she told about potato dosa i really want to prepare them something quite different with buttermilk, potato n rava...i really want to prepare them as dosa, but finally i prepared them as pancakes n served them hot spicy kurma...they tasted delicious...On the way to Eating With The Season: February by Maninas...

2nos Potatoes (cooked )
1cup Rice flour
3/4cup Roasted rava
1tsp Cumin seeds
2tbsp Chopped coriander leaves
1cup Yogurt

Grind potatoes, rice flour with yogurt in a blender, now add the roasted rava, cumin seeds n chopped coriander leaves with enough water n keep aside for half an hour...heat a tawa, pour a ladle of pancake batter n drizzle few drops of oil n cook until the both sides get well cooked...

Serve hot with any side dish!!!

Saturday, January 24, 2009

Eggless Persimmon, Ragi n Oats Cookies

The best way of enjoying Persimmon, the healthy fruit is by eating it fresh. It is also use as ingredient when making cakes, desserts, pies and ice cream. At home, you can add persimmon slices to salads or puree them to make smoothies, jellies, a topping for pancakes, or use it as a flavoring for yogurt. It can also be mixed with other fruits to create a fruit salad.Actually i googled to know how to prepare cookies with this healthy i bought ragi flour i just added them while making cookies, initially i want to make cookies just with ragi but finally as usual i add rolled oats also this cookie is eggless coz i used egg replacer powder, its such a healthy also delicious cookies everyone at home loved it much...

1cup Ragi
1cup Rolled Oats
1/2cup All purpose flour
1/2cup Persimmon puree
3tbsp Vegetable Shortening
1/2cup Sugar
1tsp Baking powder
1/4tsp Baking soda
1/4cup Packed Brown sugar
3tsp Egg Replacer Powder+4tbsp Warm water
1/4cup Raisins
1/4cup Milk

Mix the egg replacer powder n 4tbsp warm water into thick paste.Beat both sugar, packed brown sugar n vegetable shortening until soft..add now the persimmon puree,baking powder, baking soda, raisins and finally add the ragi flour, rolled oats n all purpose flour with milk n knead into soft dough..

Preheat the oven at a baking sheet over a baking tray...take a small ball from the dough n flatten them with ur palms, if they r sticky just grease ur the unbaked cookies over the baking sheet, leave some spaces between the unbaked cookies n bake them upto 25-30minutes...

Delicious Eggless Persimmon, Ragi n Oats Cookies!!!!

Vegan Broccoli, Sprouted Moongdal Spicy Fusilli Pasta

Need something spicy also vegan, u should give a trial to this pasta with broccoli n sprouted moongdal...we love pasta with any sort of sauce, but Vaishali of Holycow announced a event called Vegan Italian , she was asking to prepare something as vegan that is without cheese, cream, without meat n butter etc...i prepared this fusilli pasta with olive oil  without butter r cream..Its quite a healthy dish n everyone at home loved this tasty past dish...Also am sending this pasta to Jyoti's Pasta Party..

2cups Cooked fusilli pasta
1no Onion chopped
1cup Tomato puree
1/2cup Broccoli florets
1/4cup Sprouted Moongdal
3nos Garlic pods(crushed)
1/2tsp Dry Thym leaves
1/2tsp Pepper powder
1/2tsp Paprika powder
2tsp Olive oil

Heat the olive oil in a kadai, add the crushed garlic pods n chopped onion pieces n saute them until the onion turns add the tomato puree, sprouted moongdal with pepper powder, dry thym leaves n paprika powder..bring them to boil, keep in simmer n cook for a while...meanwhile saute the broccoli with few drops of olive oil in a pan , keep aside..broccolis should be add the cooked pasta to the cooking tomato sauce n toss them, finally add the already sauted broccolis n put off the stove..

Serve hot !!!

Friday, January 23, 2009

Eggless Cornmeal, Orange N Cranberries Loaf

Cornmeal is a flour grounded from dried corn n its a common staple food..There a few varieties of corn meals... Steel ground yellow cornmeal, common mostly in the United States, has the husk and germ of the maize kernel almost completely removed. It is conserved almost indefinitely if stored in an airtight container in a cool, dry place...Stone ground cornmeal retains some of the hull and germ, lending a little more flavor and nutrition to recipes. It is more perishable, but will store longer if refrigerated. However it too can have a fairly long shelf life of many months if kept in a reasonably cool place. It can also be used for cornmeal cakes...White cornmeal is more traditional in Africa. It is also popular in the Southern United States for making cornbread. For the first time am baking something with cornmeal, to make them more tasty n flavoursome is just added orange juice, orange rinds n dried cranberries....

2cups All purpose flour
1cup Cornmeal
1cup Sugar
3tsp Egg replacer powder + 4tbsp Warm water
1tsp Baking powder
1/2tsp Baking Soda
1/2cup Orange Juice (fresh)
1tbsp Orange rinds
3tbsp Vegetable shortening
1/4cup Cranberries

Beat both vegetable shortening, sugar until soft n fluffy, gradually add the egg replacer powder mixed with warm water, baking powder ,baking soda, orange juice, orange rinds..meanwhile preheat the oven at 350F..finally add the all purpose flour, cranberries n cornmeal...beat everything well into a soft batter, pour the batter to a greased loaf pan, springle few cranberries pieces over the batter..arrange the loaf pan in the middle rack n bake for 30-35 minutes r until the toothpick come out clean...

Loaf them as per ur wish n serve them with hot coffee!!!!

Thai Green Pineapple Curry - Hot n Sweet Curry

Am very much excited to post this recipe coz i prepared this pineapple curry similar to which i had few days back in Thai Restaurant...i just went through a Thai Cookbook and got hooked with this hot n sweet curry....i served this thai pineapple curry with thai jasmin rice... actually this dish is with chicken, but i skipped the chicken n added carrot, capsicum, bamboo shoot pieces...This is a quick easy thai curry dish which is bit sweet n very spicy, i became addicted to this dish..also i used storebought green curry paste to prepare this dish so needless to say how easier the dish is....This dish goes to AWED-Thai by DK..

1/2cup Pineapple pieces
1/2cup Carrot pieces
1/2cup Green bellpepper pieces
1/4cup Bamboo shoots
1no Onion chopped(lengthwise)
1tbsp Soya sauce
2tbsp Green Curry paste
3/4cup Coconut milk
3nos Garlic pods
1no Thai red chilly
1tbsp Sesame Oil

Pound both thai red chilly n garlic pods together..Heat the sesame oil in wok r kadai, now add the pounded chilly n garlic, fry them until the flavours come out, add immediately the chopped lengthwise onion, followed by carrot n bamboo shoots..saute everything for a while, add the pineapple pieces n saute with soyasauce, green curry paste at last add the green bell pepper pieces, vegetables should be crunchy..dont cook them for a long, add the coconut milk n cook them just for few minutes, put off the stove..Hardly this dish will take 15 to 20 minutes...

Serve over the cooked rice n enjoy !!!!.

Thursday, January 22, 2009

Vegetable Ven Pongal

Pongal, while saying the name itself makes me a great addict to pongal with sambar, as i have picky eaters at home its really a hard task for me to prepare pongal with black peppercorns, they hate those healthy black peppercorns to the core, once i saw this vegetable ven pongal recipe in a magazine and loved the way they omitted blackpeppercorns by adding pepper powders n vegetables, its was in my mind since a long n never tried them, adding vegetables to pongal, a quite interesting way to feed everyone who doesnt like vegetables easily n i prepared them with carrot, french beans n frozen wonder they vanished within few hours, with sambhar they tasted awesome n delicious...

1cup Raw Rice
1/2cup Split Moongdal
1tsp Grated Ginger
1cup Chopped Vegetables ( Carrot, french beans, frozen Peas)
1/4cup Ghee
1/2tsp Cumins seeds
1/4tsp Pepper powder
10nos Cashew nuts
5nos Curry leaves

Wash both Rice with split moongdal together n add three cups of water n pressure cook with grated ginger n salt upto 3 hisses.. Meanwhile heat the ghee in a kadai, add the cumin seeds, curry leaves n cashew nuts n fry them until they turns brown, add immediately the chopped vegetables with pepper powder n 1/4tsp salt (beware we have already added salt in rice)..n saute them for a while, close with lid n keep the flame in simmer, let them cook for a while..the vegetables should be cooked but not mushy..

Once the pressure is released, again mix well the rice n moongdal n add the vegetables directly to the pressure cooker n toss them well until the vegetables get well mixed...

Serve hot with Sambhar r chutney of ur choice...

This Delicious n Colourful Pongal goes to: Festive Food - Makar Sankranti by Priti of Indian Khana
Harest The Festival Of Rice by Sudeshna

Microwave Spicy Channa

Its rainy n too cold here, i tried this spicy channa in microwave as we really need something to munch with hot coffee, this spicy channa suits really for the winter season and a prefect snacks, here i used my cooked left over channas, next time i gonna try with tinned chickpeas, if u need something very quick for snacks better to try this microwave spicy channa, its such a protein packed snacks n also easy to do..i tried this method just to avoid oil and just used 1tsp of oil to prepare this spicy snacks...On the way to JFI - Chickpeas guest hosted by Something Foodie...

1/2cup Cooked channa
1/4tsp Red chilly powder
1tsp Oil

Pat dry the cooked channa with a paper towel n take them in a bowl...Add the red chilly powder, enough salt n oil to the channa n mix them well, let them marinated for few minutes..Arrange the marinated channas as single layer in a microwave plate n heat them in high temperature for 5 minutes, continue again for another 5 minutes..mine is done within 10 minutes..time may varies according to ur microwave..

Spicy Channa is ready to munch..Finish them within a day!!!

Goes to EFM: Microwave Oven Series by Srilekha..

Wednesday, January 21, 2009

Bread Poha

While i was searching for something easy breezy breakfast, i saw this Bread Poha at DEESHA 's Blog...i was really surprised to see such a easy breakfast also i tried them out immediately..needless to say they vanished within few minutes eventhough i tried them with my leftover bread slices..everyone at home liked it a lot n i again started making this poha for evening dinner as my last one asked me again to prepare this delicious easy bread poha whoz almost fallen in love with this bread poha...Thanks a lot DEESHA for this awesome, quick breakfast, which was really a big hit here at home..its really a fantastic dish within few minutes..This bread poha goes to MBP - Easy Breezy Breakfast guest hosted by EC n event by Coffee...

5nos Bread slices (cut them as squares)
10nos Shallots chopped
1no Green chilli chopped
1/4tspTurmeric powder
1/4tsp Mustard seeds
Salt n Oil

Heat oil in a large pan n add the mustard seeds, let them splutters..add the green chillies, turmeric n onions n saute everything until the onions turns transculent, add the bread squares n salt, toss everything well n cook until the bread turns little crispy...

Enjoy with ketchup !!!!

This Bread poha also goes to Just For You Event by Alka as i prepared again this poha for my little one who loved this bread poha very much, even i took this picture while i prepared for the second time..

Homemade Rasam Powder

We r Rasam family!! everyone at home love rasam , store bought rasam powder wont stay for a while for us..i usually prepare rasam powder once a month n they will finish quite within a month too..i follow each n every steps to prepare this powder as my mom used to do..this is my mother's version of rasam powder, mostly peoples used to prepare rasam powder dals n spices but my mom used to add fenugreek seeds and curry leaves to give a fantastic aroma to this powder n we follow this method since a long...This homemade rasam powder goes to Colors of Taste Powders event by Smitha of Kadumanga..

1+1/2cup Coriander seeds
1/2cup Black peppercorns
1/2cup Cumin seeds
1tbsp Toor dhal
1tbsp Channa dhal
1/4tsp Fenugreek seeds
5nos Dry Red chillies
3sprigs Curryleaves
1tsp Turmeric powder

Dry roast one by one everything without oil in simmer except the turmeric powder..let them cool n grind as bit coarse powder with turmeric powder...conserve them in air tightened bottle..serve them as per ur need..
1/2tsp of this rasam powder is largely enough to prepare a bowl of rasam...

Tuesday, January 20, 2009

Rose Syrup Jello - Click Red

Jellies r always my fav desserts...Nothing will beat homemade jellies na!!!..i just want to prepare something red for this month Click - Red event by Jai N Bee of Jugalbandi..i thought making something with rose syrup as jelly which may suits prefectly the event n prepared this easy jelly at home...i used agar agar powder instead of gelatin powder n needless to say they tastes wonder with rose flavour...

2tbsp Rose syrup
1tbsp Agar Agar powder
1cup water
2tsp Sugar
(Few drops) Rose water

Bring boil sugar n agar agar powder n keep in simmer until the sugar n agar agar powder get dissolved...put off the stove, add the rose syrup n rose water n stir again well...pour the rose syrup in  ice cubes tray n arrange them in fridge for atleast 2 hours..

Scoop out the jelly n serve them!!!!!

Chettinad Tomato Kurma

 Chettinad cuisine is famous for its use of a variety of spices, the dishes are hot and pungent with fresh ground masalas, this tomato kurma also prepared with a variety of spices too, this kurma goes awesome as side dish with rice, also with idlies, dosais, rotis...i loved this bit tangy tomato kurma simply with fried papads..just enjoyed it..sure if u try this tomato kurma am damn sure that u wont stop having them, quite a delicious dish!!!!!..

5nos Tomatoes chopped (big)
1no Onion chopped
2nos Bay leaves
1/2tsp Cumin seeds + fennel seeds
2tbsp Coriander leaves chopped

To Grind:
8nos Cashew nuts
1/2cup Grated coconut
3nos Garlic pods
1/2tsp Fennel seeds
1tsp Poppy seeds
3nos Green chillies
2nos Cloves
1inch Cinnamon stick
5nos Shallots

Grind everything as fine paste for list ' To Grind' n keep aside...heat oil in a kadai, add the bay leaves, cumin seeds n fennel seeds n fry them until they turns brown..add the chopped onion pieces n stir them for a while, add the chopped tomato pieces to the already cooked onion n saute them until they turn mushy...add the grounded paste now with enough salt , bring them to boil with enough water n cook in simmer for few minutes...once the oil gets slightly separates from the gravy, put off the stove n garnish the gravy with chopped coriander leaves....

Delicious Chettinad Tomato Kurma!!!!

Monday, January 19, 2009

Thai Corn Pudding

I came across this thai dessert here n when i saw the ingredients i was excited coz i was having everything at home, immediately i tried it out..its was really delicious, when i tasted i realized that i have already had this awesome thai dessert once in thai restaurant..i was happy to prepare this dessert at home myself easily n quickly...Am sending this delicious Thai Corn Pudding to AWED - Thai event by DK....

1cup Frozen Corn kernels
1cup Water
2tbsp Sugar
2tsp Tapioca flour
2tbsp Coconut cream ( do not shake the can of coconut mik before opening, spoon out the thick cream on top)
pinch of Salt

Bring boil water, sugar n corn kernels together... make a fine paste with tapioca flour n water, once the sugar get dissolved, add this paste to the corn n stir it continously until they get thick..mix the coconut cream n salt together n bring boil over low heat, put off the stove..

Serve chilled this sweet corn topped with coconut cream...

Microwave Aloo Paneer Masala

Recently i learned from one of my friend, how to cook potatoes in microwave very easily, she just prepared potatoes very prefectly as we cook steamed potatoes in vessels r in pressure cookers..her's easy method of preparing potatoes through microwave made me to try this masala in microwave, they really turned out awesome, we had this masala with grilled bread toast with thai cucumber salad sterday for dinner, needless to say how delicious they r..i added grated paneer to this masala, which made the masala more delicious , as i prepared them in microwave n also with paneer, do i need to say that this amazing masala dish goes to MEC - Paneer guest hosted by Rak's Kitchen, event started by Srivalli , also am sending to FIC - Yellow event by Sunshinemom of Tongueticklers...

2nos Potatoes
1/2cup Grated Paneer
1no Onion chopped
1tsp Green chilli pieces
1/4tsp Ginger pieces
1/4tsp Turmeric powder
1/2tsp Mustard seeds+cumin seeds
1tsp Coriander leaves chopped
1tsp Oil

Wash thoroughly the potatoes n cut them as small medium pieces, put them in ziplock bags, makes small holes on the ziplock bags r punch them with sharp knife n cook them in high temperature for 5 this time they will get well cooked, remove the skin n mash them slightly..take a microwave bowl, add the oil , mustard seeds with cumin seeds n fry them in high temperature for 2 minutes, add the chopped onion, ginger pieces with salt n turmeric powder again for add the cooked potatoes, grated paneer, chopped chilly pieces n mix everything well , keep again for 10 minutes in medium temperature.. garnish the masala with chopped coriander leaves..

Serve them hot with grilled breads, also as side dish for pooris n rotis...

Channa Pulao N An Award

I prepared channa pulao, just for my daughter who loves channa, green peas a lot..she loves anything with channa and she was asking me to prepare peas briyani are else channa pulao..with a great pleasure i did this pulao as Sunday special with chicken fry for her as she asked since long...This pulao is quite easy n such a protein packed dish, everyone at home love this specially my daughter, as i prepared this delicious pulao for my sweet little heart, this awesome pulao goes to Alka's Just For U Event and also to JFI - Chickpeas guest hosted by Something Foodie...

2cups Cooked Basmati Rice
3/4cup Cooked chickpeas
2nos Whole spices
1no Onion (chopped)
1no Tomato (chopped)
Oil +ghee

To Grind:
1inch Ginger pieces
4nos Garlic pods
2tbsp Grated Coconut
1tsp Garam masala
2nos Green chillies
2nos Dry Red chillies
1/2bunch Coriander leaves

Grind everything from the list 'To Grind' as fine paste n keep aside...heat enough oil with salt in a large kadai...add the whole spices n fry them until they turns brown...add the chopped onion n tomato pieces n saute them with enough salt until they turns mushy...meanwhile if u would have prepared the rice earlier bring it to room temperature , r if u would have prepared them just before making this dish, transfer them to a large plate n let them cool... add the grounded paste to the veggies n stir in simmer for few minutes n add the cooked channa to the masala...

Stir them continously until the oil get separates, now just mix the cooked rice to the masala n toss them gently until they get well mixed..

Serve hot with any side dishes...

Am very happy to receive Lemonade award from Varsha Vipins , Sudeshna , Vibaas,Sanctified SpacesVij thanks a lot n am honoured dears...

I like to share this award with my blogger's friends, this award goes to Happy cook , Mahima ,Ramya ,Cham, Divya ,Viji ,Rekha ,Curry Leaf ,PG,Keerthana,Kitchen Flavours,Adlak's Kitchen ..

Sunday, January 18, 2009

Thai Spicy Cucumber Salad

I love thai dishes,doesnt know why so?? may be living in chinatown!! haha..i wanted to prepare something for DK's AWED-Thai event and my choice was to prepare thai dishes quite simple n easy one, while i was searching for preparing i came across this spicy delicious cucumber salad here...this cucumber salad tempted me a lot n i tried immediately, i just skipped shallots..this salad was really refreshing, simple n easiest one too....

1cup Cucumber pieces
1tsp Thai Red chilly pieces
1tsp Chopped Coriander leaves

For Dressing:
2tbsp Vinegar
1/2tsp Sugar

Mix vinegar, sugar and salt in a pan, bring to a boil, strain and allow to cool. Add cucumber pieces, coriander leaves and chili pieces just before serving and add the vinegar mixture.

Serve them as salad with any Thai dish!!!

Creamy Vegetable Soup

If you are craving for something really creamy with plenty of vegetables, this soup will suits prefect to ur tastebuds...kinda easy soup with carrots, mushrooms, french beans n corn kernels, this soup is rich in vitamins n real nourishing soup for everyone..i just add a cup of milk to give a creamy aspect to this delicious soup..This soup goes to Lisa's No Croutons Required - Vegetable Soups...

2cups Carrots,french beans,cornkernels,mushrooms, capsicum pieces
1/2cup Milk
1+1/2cups Vegetable Broth
1no Onion chopped
2tbsp Coriander leaves
2tsp Corn flour
2tsp Olive oil

Heat oil n add the chopped onions, stir it until they turns transculent..add all the veggies n cook until they turns bit tender, just add the vegetable broth, bring it to boil..keep in simmer n cook until the veggies get well cooked...mix both the milk n corn flour n pour this to the cooked veggies..stir until they get a bit thick...

Serve hot n garnish with coriander leaves...

Saturday, January 17, 2009

Microwave Tandoori Paneer

Are you searching for something tasty not spending more time in frying also very fast??? u should try this tandoori paneer, i just was thinking wat to prepare for MEC - Paneer host by Rak's Kitchen, event started by Srivalli, this tasty appetizier came to my mind, but i never tried tandoori paneer ever before, as am curious n very interested to prepare this tandoori paneer i just went through as my mind was thinking for...intially i was planning to prepare this tandoori paneer with bell peppers, but am out of stock so i prepared with spices n marinated them for few hours n prepared them in microwave, u wont believe that it just took 5 minutes for me to make this tandoori paneer also they vanished within few minutes, even ppls at home didnt let me to take this pic..goes to Healthy Bite by Rachana of The Gourmet Launchpad..

1cup Paneer chunks
1/2tsp Red chilly powder
1/4tsp Cumin seed powder
1/4tsp Pepper powder
1tbsp Oil

Take a bowl n add everything together, mix everything n keep them in fridge for 2 hours...arrange those marinated paneer chunks in a microwave plate in single layer n prepare them in high temperature for 5 minutes...

Delicious Tandoori Paneer!!!!

On the way to Sunday Snacks - Hot n Spicy by Pallavi

Channa N Veggies Salad

Channa (Chickpeas) provide an excellent source of molybdenum. They are a very good source of folic acid, fiber, and manganese. They are also a good source of protein, as well as minerals such as iron, copper, zinc, and magnesium. As a good source of fiber, garbanzo beans can help lower cholesterol and improve blood sugar levels. This makes them a great food especially for diabetics and insulin-resistant individuals. When served with high quality grains, garbanzo beans are an extremely-low-fat, complete protein food. They have a delicious nutlike taste and buttery texture. They provide a good source of protein that can be enjoyed year-round and are available either dried or canned. Channa salad , one of my fav salad with fresh veggies tossed with olive oil, salt n pepper powder...

1/2cup Channa ( soaked n cooked)
1/4cup Cucumber pieces
Few tomato pieces
1/4cup Grated carrot
1tsp Chopped coriander leaves
Pepper powder
Olive Oil

Mix the salt, pepper powder n oil together...add the channa n also the fresh vegetables together n toss with salt, pepper n Olive oil...serve them as salad...tinned channa also suits prefectly for this salad, but i like to use the dry chick peas..

Prefect Salad for any season!!!

On the way to JFI - Chickpeas host by Something Foodie..

Friday, January 16, 2009

Aloo Peas Masala Sandwich

Aloo n peas masala, one of my favourite combo also goes prefect as side dish r else as filling for choice of sandwiches r quite indian style n i love this aloo green peas masala sandwich...they need just few minutes to prepare n very good even after a day..prefect for picnic n also for dinner with some salads...This tasty sandwich goes to Bayleaf's Bread Mania Event by Sindhura...

4nos Bread Slices
1no Onion (chopped)
1no Potato(cooked)
1/4cup Frozen green peas
1/2tsp Ginger (grated)
1/4tsp Garam masala powder
1no Green chilly (chopped)
1/2tsp Mustard seeds + cumin seeds

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 n stir for a while, add the cooked potato pieces, frozen green peas n stir them for few minutes, add enough salt n garam masala powder n toss everything well until the oil get separates...

Take teaspoon of this masala n spread over the bread slice n serve as sandwich..

Cheese Oatmeal Bread

I was planning to prepare bread with oats since long back...also this month Bread baking is with cheese..i prepared this bread with grated emmental cheese so this is prefect for BBD#16 - Bread With Cheese host by Temperance of High on the hog..actually i have seen Cheese Bread at Sowmya's Creative Saga, i followed some from that recipe n also replaced egg with egg replacer powder...she prepared this bread with wheat flour, bread flour n semolina, i replaced wheat flour n semolina with oatmeal..this bread is quite healthy n also very tasty with any spread...

Egg Replacer powder, thought i wont able to find out this powder but i found this replacer powder at organic shops...i was very happy to find them as Madhuram announced to prepare this month bakes with egg replacer powder, this bread suits prefectly to her unique event n interesting one , so this bread goes to Egg Replacement Event - Egg Replacer Powder ....

2cups Bread flour / All purpose flour
1cup Oatmeal
1/2cup Emmental cheese(grated)
1/2tsp Pepper powder
2tsp Egg replacer powder +2tbsp Warm water
2tbsp Olive oil
1tbsp Active dry yeast
1/2cup Luke warm water
1/2tsp Sugar
1/2tsp Salt

Add the active dry yeast, sugar , salt n luke warm water together in a bowl, mix everything well n keep aside for 5 minutes...Take a large bowl add the bread flour, oatmeal, cheese, pepper powder,egg replacer paste(mix the powder with warm water), add the foaming yeast to the bowl n mix everything well with ur fingers also add the olive oil to them n knead until they turn soft dough..cover it n keep in warm place for an hour r else until they double their volume..

Punch down the dough n place them in a greased loaf pan , again leave them in a warm place for another one hour until they double their volume...Preheat the oven at 350F n bake the bread in middle rack for 40 minutes r until the toothpick come out clean..

Healthy Oatmeal Cheese bread is ready!!!

On the way to Yeast Spotting by Susan..

Thursday, January 15, 2009

Broccoli & Dals Kootu

Broccoli is source of Vitamin C & A..The first thing that you should be aware of is that broccoli is a real powerhouse when it comes to vitamins. Not only does it include a large dose of vitamin C and vitamin A, it also has a healthy heaping of calcium, fiber, and folic acid. Broccoli is source of Calcium,you'll also find that it is an important source of calcium, which can help you build strong bones, control high blood pressure and contribute to the fight against colon cancer. You'll also find that broccoli is instrumental when it comes to a reduced risk for serious conditions including heart disease, cancers and even cataracts. SInce long i wanted to prepare something spicy with broccoli n i prepared this kootu with channadal n whole green gram...Tasty kootu goes prefect with any spicy side dish with hot rice..

1cup Broccoli florets
1/4cup Channadal
1/4cup Whole greengram
1no Onion (chopped)
1no Tomato (chopped)
2nos Green chillies (slit opened)
1/4tsp Mustard seeds
1/4tsp Cumin seeds
2nos Dry Red chillies
1/4tsp Asafoetida powder
1/4cup Grated Coconut
1tsp Ginger (chopped)
3nos Curry leaves

Soak greengram overnite in water..pressure cook channadal n soaked green grams upto 3hisses...Heat oil in a kadai, add the mustard seeds, cumin seeds,dry red chillies n asafoetida powder n let them splutters, add the chopped onion,chopped ginger n chopped tomatoes n cook until they get well cooked...meanwhile heat a tsp of oil n add the broccoli florets to the hot oil n fry them in simmer until they turns tender...keep aside..

Now add the cooked dals to the cooked onion n tomatoes pieces with green chillies..add enough water n salt,bring them to boil n let them cook for a while..finally add the already fried broccolis, curry leaves n grated coconut n just bring them boil n put off the stove..

Serve hot!! goes prefect with rotis too...

On the way to My Legume Love Affair - Seventh Helping host by Srivalli, Event started by Susan ...

Mango N Tapioca Pearls Kheer

Need a easy n tasty kheer!!! here comes the mango n tapioca pearls kheer, they need just few minutes n they will turn the most favourite kheer to everyone as they have superb mango flavour, its just a real feast for mango lovers n also for dessert lovers...i prepared this mango kheer with tinned mango kesar pulp, i just want to give a trial for pongal and also bit worried as i used tinned mango pulp, for my surprise they were really more tasty n delicious as we prepare with fresh ripe mangoes...they hardly need few minutes n ur kheer will be very tasty even if they r served hot r chilled...This Kheer goes to Garnishing tips n Techniques for Indian Foods by Food Fanatic

1cup Mango pulp
1/4cup Tapioca Pearls
1/2cup Almond milk
1/2cup Sugar
Few Cashew nuts
1tbsp Ghee
Almond Flakes for garnishing

Cook tapioca pearls with enough water until they get cooked..add the mango pulp, almond milk, sugar n stir them continously until the sugar get dissolved...meanwhile heat the ghee n fry the cashew nuts, add this to the hot kheer..i didnt add cardamom powder n mango essence to this kheer...garnish the kheer with few almond flakes...

Serve hot r chilled as per ur wish!!!

This delicious kheer goes to FIC - Yellow by Sunshinemom of Tongueticklers..
                                           Festive Food - Makar Sankranti by Priti of Indian Khana
                                           Recipes For The Rest Of Us - Desserts host by Varsha , event started by Ramki ...

Wednesday, January 14, 2009

Sakkarai Pongal - Happy Pongal

First of all Wishing you all a happy pongal..There are several way to prepare sweet pongal, my mom's special is rice n moongdal with jaggery...this is my favourite sweet pongal..i just added saffron to give colour n didnt change anything, i prepared them as my mom used to prepare always...Sending to Rice/Wheat sweets & Diabetic friendly sweets by Mythreyee of Paajaka...

1cup Raw rice
1/4cup Split Moongdal
Few Saffron Strands
1/4cup Jaggery powder
1tbsp Cardamom powder
2tbsp Ghee
Few Cashew nuts

Wash thoroughly both raw rice n split moongdal together, pour four cups of water , jaggery, saffron strands n pressure cook them upto 3 hisses...keep aside n let them steam release..meanwhile fry the cashew nuts in hot ghee n keep aside, add the cardamom powder to the cooked pongal n fried cashew nuts n hot ghee n toss them gently..

Serve hot n enjoy every spoon!!!

Sending to FIC - Yellow by Sunshinemom of Tongueticklers
                 My Legume Love Affair - Seventh Helping host by Srivalli , event started by Susan ..
                 Harvest - The Festival Of Rice by Sudeshna of Bengali Cuisine ..
                 Festive Food - Makar Sankranti by Priti of Indian Khana...

Tuesday, January 13, 2009

Radish Pakodas

Are you scratching ur head wat to do with leftover radish pieces??.. u might love this awesome pakodas coz they r prepared with grated radish pieces n channadal...i have seen them recently in a book n got tempted to try  this dish with radishes.. this pakodas r really very tasty,crispy, handy also very good snacks n none will find out the ingredients u have used for this pakodas specially ppls who dont like radish at all...u can also prepare them as vadais, but i like the crispiness of pakodas i prepared them as pakodas instead of comes the recipe..

1cup Radish( grated)
1cup Channadal (soaked)
2tbsp Rice flour
1no Onion chopped
2nos Green chillies chopped
2nos Garlic pods (crushed)
1/2tsp Fennel seed powder
5nos Curry leaves

Grind coarsely the soaked channadal, add the grated radish pieces,rice flour, chopped onion, chopped green chillies, crushed garlic pods n powdered fennel seed with enough salt n curry leaves.. bring everything as dough...meanwhile heat the oil for deepfrying n drop the dough as small dumplings r just springle dough as we with onion pakodas...fry them until they turn brown..fry them in small batches n in medium high flame..

Crispy Radish Pakodas!!!!

Sending to My Legume Love Affair - Seventh Helping host by Srivalli, event started by Susan ..
                 Sunday Snacks - Hot n Spicy by Pallavi

Pineapple Kesari

Its quite a real feast for fruit lovers...Pineapple kesari, i never wanted to try coz of pineapple, am not a great fan of pineapples n everyone at home too..i was quite freaky to try this kesari with pineapple coz here now its not season for pineapples but we r able to get them from farmer's market n they r bit sour, if i prepare them as juice r cake none will love to have them,i prepared them as kesari coz my husband like anything in Kesari, i didnt used tinned pineapple pieces to prepare this kesari...they turned out really awesome n every the bit soured pineapple chunks made this kesari really tasty n delicious...

1cup Roasted Rava
2cups Water
1cup Sugar
1/2cup Pineapple chunks
1/2tsp Lemon Yellow food colour
1tsp Cardamom powder
1pinch Salt
1/4cup Ghee
Few Cashew nuts

Bring boil the water with sugar n pineapple chunks, let them cook until the chunks get cooked a add the lemon yellow food colour, salt, roasted rava, cardamom powder n cook until the water evaporates...meanwhile fry the cashew nuts in hot ghee n keep aside, melt slowly in simmer the ghee n pour little by little the hot ghee over the kesari..finish the ghee n add the fried cashew nuts..put off the stove..

Serve hot..can store them in fridge for two r three days..heat the kesari in microwave oven n serve them hot..

Sending to FIC - Yellow by Sunshinemom of Tongueticklers..
                 Recipes For the Rest Of Us - Dessert host by Varsha, event started by Ramki ..

Monday, January 12, 2009

Beetroot Channadal Stir-fry

Beetroot vegetable is a good tonic food for health. It contains carbohydrates, mainly in the form of sugar, and it has a little protein and fat. Beet is taken in a variety of ways. The skin should be removed before use. The leaves, like all green vegetables, should be cooked with a small amount of water and for only a short time. The fresher the beets, the better the flavour and the quicker they cook. It contains sodium, potassium, phosphorus, calcium, sulphur, chlorine, iodine, iron, copper, vitamin B1, B2, C and P. The cellulose content of the beet acts as a bulk residue, increases peristalsis. Its regular use thus prevents habitual constipation. A decoction of the beet root is highly valuable in chronic constipation and haemorrhoids...This is simple stir fry usually i prepare at home, everyone at home love this..on the way to Eating with the Season event by Maninas...

1cup Beetroot pieces
1/4cup Channa dal
1/2tsp Redchilly powder
1/4tsp Coriander powder
1/2tsp Mustard seeds+urad dal
1/4cup Grated coconut
2nos Curry leaves
1tbsp Oil

Soak channa dal for half an hour..cook until they turn tender..heat oil in a pan, add the mustard seeds n urad dal n let them splutters, add the beetroot pieces, curry leaves n cooked channadal n stir them for a while, add the red chilly powder, coriander powder n salt..stir everything for a while, add half a cup of water to the vegetables n toss everything until the water get evaporates...add the grated coconut pieces n put off the stove...

Serve them as side with any rice dishes...

Saturday, January 10, 2009

Lentils With Chicken Sausage

Lentils with sausage a typical french food, we usually have them for dinner whenever i bored to prepare dinner also quite healthy to everyone..a very good dinner , good while dieting...with toast bread slices this lentils with chicken sausage tastes very delicious...

2cups Lentils (dry)
10 nos Chicken sausages
1no Onion(chopped)
2nos Carrot (chopped)
1/2tsp Pepperpowder
Salt as per need
Oil as per need

Soak the lentils overnite r atleast for 5 hours.. heat oil in pressure cooker n add the chopped onion n stir it until they turns transculent, add the carrot pieces to the onion , cut the chicken sausage into three small equal pieces n add the sausage pieces to the carrot n onion mixture, n stir it n cook for a while..

Add the already soaked horsegram n close the pressure cooker with the lid..stir it occasionally..after a while add the pepper powder n salt as per need with one cup of water n cook them with the lid closed for 15 minutes in simmer..put of the stove..

Serve hot with toasted bread slices...Healthy n also good while dieting..

On the way to My Legume Love Affair - Seventh Helping host by Srivalli, event started by Susan

Mozzarella Cheese Sticks

Mozzarella Cheese Sticks, made with mozzarella Cheese, its a cheesy, tasty appetizier for kids n adultes, can be also a starters r else evening snacks with ketchup...Whoever loves cheese will fall in love with this cheese sticks..Mozzarella cheeses r soft, quick melting n really tastiest one..everyone at home like this cheesy sticks n quite simple to prepare them too..

1 no Mozzarella cheese
1/2cup Corn flour
1/4cup Bread crumbs
1/2tsp Pepper powder
Salt as per taste
Oil for deep frying

Cut the mozzarella as long thick them with a paper towel to absorb excess of water..mix water with corn flour, pepper powder n salt as per taste as thick paste ..take the mozzarella pieces n dip them well until they r well coated with the corn flour batter . Now roll them in bread crumbs.. roll them well so that they will take a shape similar to cheese dip them once more in corn flour mix n roll once again in bread crumbs..they will have double coating n ready to fry..before frying keep atleast half an hour in fridge.

Heat oil in a pan.. oil should be very hot, fry the cheese sticks until they turn slightly brownish colour, dont fry them for a long else the cheese will melt n will stick with other cheese sticks too..

Cheese Sticks r ready to eat, serve them hot with ketchup r can also eat without any sauce..

 Kids will love this n will be very tasty while they r hot, cheese will melt in our mouth..

On the way to Cooking For Kids by Sharmi of Neivedyam ...

Friday, January 9, 2009

Triple - Flours Murukku

Winter season need always something crunchy for snacks n our traditional murukkus goes awesome with hot coffee for this comes, my version of  murukku prepared with three flours that is besan flour, rice flour n soya flour...recently i bought soyaflour to prepare my roti n parathas as more healthy, i didnt found any difference after adding soyaflour and they are quite healthy..for a twist i added to try my murukku with soyaflour, while making the murukkus the soya flour didnt change the crispyness, colour , taste..i am happy to try this murukku with soyaflour..

1cup Besan flour
1cup Rice flour
1/2cup Soya flour
2tbsp Vegetable Margarine r butter (melted)
1/4cup Sesame seeds
1tsp Fennel seeds
5nos Garlic pods
1tsp Red chilly powder

Grind both fennel seeds n garlic pods together into fine paste..add a cup of water to this fine paste n strain the water, we r going to use this water for the dough..take a large bowl, siever the three flours together...add the red chilly powde, sesame seeds n melted margarine r butter n with the fennel - garlic water, knead everything together into soft dough, can also add extra water if its not sufficient...

Heat the oil for deep frying in medium high flame..Take the muruku press, here i used thenkuzhal nozzle.. can use any sort of nozzle for making this murukku..take a small portion from the muruku dough, squeeze out over the hot oil n fry both sides until they turn brown...drain the excess of oil in paper towel..

Store them in air-tightened box n munch them whenever u need...