Thursday, April 30, 2009

Channadal N Coconut Kheer

I love this channadal kheer with grounded coconut, one of my favourite desserts my mom used to do often whenever our sweet tooth reclaims for, this is such a easy dessert with cooked channadal simmered in jaggery syrup and cooked along with grounded coconut paste..I did few days back this delicious kheer when i recieved my guests for a lunch...after a delicious meal its always a pleasure to have something delicious and this delicious channadal kheer tastes yummy, a prefect dessert for anyone who loved dals in their desserts...This delicious kheer goes to MLLA-Tenth Helping guest hosted by Coco Cooks, event started by Susan...also goes to Srivalli's Mithai Mela...

1+1/2cup Bengal gram (channadal)
3/4cup Jaggery
1/4cup Sweetened condensed milk
1/4cup Grated Coconut
Few Cashew nuts
1tsp Ghee

Soak the bengal gram for half an hour, pressure cook until the dals turns soft.. meanwhile grind the grated coconut as coarse paste also make a syrup with jaggery and 1 cup of water.. strain the jaggery water (sometimes the jaggery may contains some undesirable things like tiny stones, muds) boil the jaggery water and add the cooked channa dal, condensed milk..mash slightly the channa dal while cooking, finally add the coarse coconut paste and cook until they turns slightly thick..

Fry cashewnuts in the ghee and add the nuts to the kheer, also garnish the kheer with any nuts as u desire..serve hot r chilled!

Egg Kurma & Egg Masala

Eggs are rich in proteins and its a healthy also nutritious food, its plays a main role for many food preparations also used as home remedy for skin and hair care..Eggs are rich in vitamin A, B12 and D..its contains high level of sulphur, amino acids and proteins, but doesnt contains highly saturated fat..Food preparation with eggs are always quite easy to do also u have many options with eggs, they can be served very well from breakfast to dinner...Egg is also an important ingredients for protecting our eyesight coz its contains vitamin A & D..Due to sulphur content, its protects and helps the growth of our nails, eggs are known as to aid the developement of brain and improve the functions of nervous system...egg white and egg yolk are well known for facial skin and hair, a mask of beaten raw egg applied to the hair, give moisture to the hair and prevents dryness, breakage..its makes the hair smooth and shiny..a mask of egg yolk applied to the face makes the skin smooth and fresh appearance...Eggs are always handy for me.. simple omelette toegg biriyani i love anything with eggs, here is my version of egg kurma and egg masala which i make often when i was bored to cook as they are quick to prepare..

4nos Boiled eggs
1no Onion (chopped)
1no Tomato (chopped)
1tsp Ginger garlic paste
2nos Green chillies (slit opened)
2nos Whole spices
2tbsp Coriander leaves

To Grind:
1/4cup Coconut (grated)
1tsp Fennel seeds
2tsp Poppy seeds
3nos Dry red chillies
1tsp Coriander seeds

Grind everything from the list 'To Grind' as fine paste with enough water, heat oil in a pan and add the whole spices, fry them until they turns brown, add the chopped onions, chopped tomatoes, ginger garlic paste, salt and saute everything until the raw smells goes on, add the slit opened green chillies and add finally the grounded paste and saute for few seconds, add enough water and bring them to boil, keep in simmer..make a small cross on both edges of the egg and drop gently in the gravy, cook for few minutes..add the coriander leaves and put off the stove..

Serve hot with rice or rotis!

3nos Boiled eggs
1no Onion (chopped)
1no Tomato (chopped)
2nos Garlic cloves (crushed)
1/2tsp Fennel seed powder
1tsp Red chilly powder
1tbsp Coriander leaves

Heat enough oil and add the chopped onion pieces, chopped tomato pieces, crushed garlic cloves and fennel seed powder and saute everything until the onion turns transculent and the tomatoes turns mushy..add the red chilly powder and salt , springle few water and cook for few seconds, meanwhile cut the eggs as two pieces..drop the halved eggs to the cooking masala and toss gently until the water get disappears, add finally the chopped coriander leaves and put off the stove..

Serve as sidedish for any rice dishes!

Wednesday, April 29, 2009

Microwave Cashew Rice

I never tried cooking rice in microwave, after googling and reading loads of rice dishes been prepared in microwave pulled me really to try out this simple cashew rice...this cashew rice ressembles very much in between jeera rice and ghee rice, thought of preparing simple jeera rice i soaked rice for 15 minutes and started preparing the spices etc, but finally i added a cup of store bought coconut milk and slit opened green chillies and few cashew nuts while cooking, which made this rice more delicious than wat i tried to do..I was very happy to prepare this rice through microwave coz its really needs almost 20 minutes to prepare..we had this cashew rice with paneer jalfrezi for our sterday's lunch, just loved it!!!!..My last entry to MEC-Nuts guest hosted by Mythreyee of Paajaka, event by Srivalli also to CFK-Rice guest hosted by Trupti of Recipe Center, event by Sharmi n Lets Go Nuts guest hosted by Poornima, event by Aquadaze...

1cup Basmati Rice
1cup Coconut milk
1cup Water
1tsp Cumin seeds
20nos Cashew pieces
3tbsp Ghee
1no Onion (chopped)
1tsp Ginger garlic paste
2nos Green chillies (slit opened)
2tbsp Coriander leaves (chopped)

Wash and soak the rice with coconut milk and water for 15 minutes, take a microwave bowl, add the ghee, cashew pieces and jeera and microwave for 1 minutes, now add the chopped onion,ginger garlic paste, slit opened green chillies and cook again for 1 minutes, stir in between and cook again for two more minute...add now the soaked rice along with water&coconut milk and with enough salt, stir everything and microwave for 15 minutes..stir in between every 5 minutes, while the last 5 minutes make sure the rice is cooked r not, if not u can cook as ur need...mine took 20 minutes...add the coriander leaves and serve hot!

Prefect with Paneer jalfrezi !! also sending to WYF-Quick Meal by EC of Simple Indian Food..

Potato N Olive Quiche

In French cuisine, Quiche is a baked dish which is prepared with pastry crust, also with a base of custard made from eggs, milk or either with cream..Quiche is an open pie which doesnt contain a pastry covering,u can also prepare quiche without eggs just by making a custard base with cream or milk and with grated cheese, this quiche can be eaten warm but commonly eaten cold, this pie suits prefectly for a typical summer picnic..Quiche can be served with salad for lunch while for dinner with soup, its a complete food...They can be either prepared with meats, vegetables or simply with grated cheese..My version of quiche is with potatoes, black olives, chicken chunks, mozzarella cubes prepared with a custard made with cream, i skipped completely the egg as i prepared this quiche with chicken chunks..This is my 2nd entry to AFAM-Olives guest hosted by Me, event started by Maheswari...

1no Pastry sheet
2nos Potatoes
10nos Black olives
1/2cup Chicken chunks
1cup Low fat cream
1/4tsp Dry Thyme
1/4tsp Pepper powder
1/2cup Mozzarella pieces

Place the pastry sheet in the tart mould, pick the sheet with a fork, keep aside...Slice the potatoes as thin rounds, arrange the potato pieces over the sheet one by one, now springle the chicken chunks..meanwhile preheat the oven to 350F..also add the black olives to the pastry sheet...Mix together the cream, dry thyme, pepper powder and salt, beat everything as creamy custard..pour the custard over the veggies and springle evenly the mozzarella pieces over the veggies..

Bake the quiche for 20-25minutes in middle rack or until the crust turns brown...keep aside and let them cool..Cut them as wedges and serve simply with any salads..

Tuesday, April 28, 2009

Microwave Kaju Peda

U know wat, One cashew tree produces between 200 and 300 cashew nuts in a year.The cashew nut is a popular snack, and its rich flavor means that it is often eaten on its own, lightly salted or sugared.Cashews are good body builder..Cashew has no cholesterol,they helps maintain healthy gums and teeth also an energizing food. Cashew contains healthy monounsaturated fat that promotes good cardio-vascular health, because mono unsaturated fats reduce high triglyceride levels which are associated with increased risk for heart disease and they are rich in copper and magnesium. Cashew is rich in antioxidants that help in the elimination of free radicals that may cause some cancer.Cashews spoil quickly at room temperature and should be refrigerated. If refrigerated in a tightly sealed container, they will keep for six months or up to a year if frozen.Here is a microwave version of making peda using cashew powder, milk powder and sugar without butter r ghee, this yummy peda needs just 2 minutes to prepare in Microwave and they tastes really delicious...

1cup Cashew powder
1/2cup Milk powder
2tsp Water
3/4cup Sugar
Few pistachios (garnishing)

Take a wide microwave bowl...add the cashew powder, milk powder, water and sugar together and mix with a spatula, microwave for 2 minutes in high, stir in between..Keep aside and let it cool..

Now it will looks like soft chappathi dough, roll r shape them as u desire..Garnish the pistachio..

Thai Carrot Soup

Carrot, one of the healthu benefits of this healthy vegetable is well known as they contains sufficient amount of beta-carotene, which our body needs and converts to vitamin A, which we need for our good vision..i love soups specially if it cold and rainy, yesterday its was rainy here after a hot week..while googling i have completely fallen in love with this Thai Carrot Soup which seems really quick and need few ingredients that u can find out in your fridge, i tried out this yummy gorgeous carrot soup for our dinner, needless to say how they tastes, its was really tasty with a combination of ginger and garlic flavours together..i never thought that i can prepare easily this thai soup, coz thai cuisines always need for certain spices which may be quite hard to find out..Anyone can prepare this thai carrot soup at home as we need just ginger, garlic, soyasauce,onions, carrots,cooked rice and vegetable broth for making this soup..Easy na!..This gorgeous carrot soup goes to Its Vegan World-Thai guest hosted by Priya of Akshayapaatram, event started by Vaishali...Also going to Sanghi's FIL-Carrot, am gonna dedicated this soup coz i prepared this delicious carrot soup to my entire family as we love healthy soups much for dinner...

2cups Carrot (chopped)
1no Onion( chopped)
3nos Garlic(minced)
1tbsp Garlic (grated)
3cups Vegetable stock water
1/4cup Cooked rice
1tsp Redchilly flakes
1/4tsp Pepper powder
1tbsp Soyasauce
2tbsp Coriander leaves
1tbsp Sesame Oil

Heat the sesame oil and add the chopped onion pieces, minced garlic, grated ginger and carrots and saute for few minutes, add the vegetable stock water and keep in simmer..cook until the carrot pieces gets cooked well...drain a cup of cooked water and puree the cooked veggies with cooked rice,salt, soyasauce, coriander leaves,redchilly flakes and pepper powder as smooth or bit chunky paste..add finally the cooked water to the puree and turn it as soup as u desire(thinner r thicker)..

Serve it hot r chilled!

Monday, April 27, 2009

Thenga Manga Pattani Sundal/Yellow Peas Sundal

Pondicherry beach, nothing will replace pondicherry beach and one of the best place u will surely watch out everyday whenever u go around the city if u r born and brought up in pondicherry...The beaches are the best place to relax in Pondicherry.The 1500 metre long beach that borders the town on the eastern side and an ideal place for swimming and sun bathing. There are two historical monuments on the beach.. One is the 4m tall statue of Mahatma Gandhi and the other is the War Memorial, built by the French in commemoration of the soldiers who died in the First World War. The Light House which stands 29m high and is over than 150 years old. This yellow peas sundal brings me loads of marvellous memories, i still remember an old man who used to sell this thenga manga pattani sundal near to Pondicherry Mairie every evening, we just love his sundal and whenever we go to the beach my dad used to buy for us...This is my mom version of beach sundal, i do often for our evening snacks which i prepared after a long for today's snacks..

1cup Yellow peas(dry)
1tbsp Oil
1/2tsp Mustard seeds+Urad dal
1no Onion (chopped)
2no Green chillies(chopped)
2nos Garlic clove (crushed)
1tsp Ginger (grated)
1/4tsp Asafoetida powder
1no Dry red chilly(broken as 2)
5nos Curry leaves
1/4cup Coconut(grated)
1/4cup Raw mango (chopped)
1tbsp Coriander leaves (chopped)

Soak the yellow peas overnite r atleast for 6 hours....pressure cook upto 1 whistle with enough salt, drain the cooked water and keep aside...heat the oil in a kadai, add the mustard seeds, urad dal, red chilli pieces, asafoetida powder and let them splutters, add immediately the chopped onion, grated ginger, crushed garlic cloves, curry leaves and stir until the onions turns transculent, add the cooked yellow peas, toss gently for a while and add finally the grated coconut, chopped raw mango pieces and chopped coriander leaves..cook everything in simmer for a while until everything get well mixed..put off the stove..

Serve hot r cool as evening snacks!..This sundal goes to Pallavi's Sunday Snacks-Chaat/Indian Street Food..

Kathirikkai Kosthu/Kothsu

Kathirikkai Kosthu or Kothsu,this side dish is very famous in Chidambaram, Mayavaram and also in Tanjore district, its a special dish in certain communites around Tanjore district..Its a tangy n spicy side dish made with brinjal n tamarind paste. Very good side dish with dosais, Idlies..This is one of my grandma's signature dish..There are various way to prepare this delicious kosthu, which is one of the traditional tamilian side dish for their morning breakfast, this is how my grandma, my mom used to prepare..

1+1/2cups Brinjal pieces
1no Tamarind (berry size)
1no Onion(chopped)
1/4tsp Mustard seed
1/2 tsp Urad dal
1/2tsp Channa dal
1/4 tsp Turmeric powder
2 tsp Oil
3 nos Curry leaves
2tbsp Cilantro leaves(chopped

To Grind:

3 nos Red chilli
2 tsp Coriander seeds
1tsp Moong dal
2tbsp Grated coconut

Cook the brinjal pieces in pressure cooker r in a pan with 1/4 cup of water if its in pressure cooker, else add little more water if u r cooking them in pan, until they cook well..grind them without extracting the water in food processor coarsely..keep aside. Grind all the ingredients under the list 'To grind' into a coarse powder..

Heat oil in a pan, add the mustard seeds, channa dal n urad dal, let them splutters..saute the onions until it turns transculent..extract the tamarind juice from the tamarind and keep aside.. once the onions r transculent add the tamarind juice and turmeric powder,let them boil until the raw smell disappears,add the brinjal puree n roasted spices to the tamarind mix..keep the flame in simmer once u add brinjal puree, add salt, curry leaves and cilantro leaves, stir them occasionally...Kathirikkai kosthu shouldnt be neither like sambar n nor like chutney..dont cook a long they may turn easily as chutney, so that its will tastes sour..

Delicious Brinjal Kothsu is ready!

Am sending this traditional side dish to South Indies by Deesha of Vegetable Platter, she is asking all her blogger friends to send south indian dishes where she is going to showcasing recipes from 4 Southern States...

Sunday, April 26, 2009

Microwave Almond Fudge

Since i have seen Almond fudge at Ramya's Passion for Cooking - Memory Archieved, my taste buds were longing to taste those chocolate treats, today i prepared this delicious fudge in microwave oven as the original recipe goes for stove top which needs few minutes to make this fudge, needless to say that microwave need just 5 minutes to prepare everything and this fudge turned out really very delicious and yummy, everyone at home couldnt able to wait until these delicios fudge get cooled in fridge, they want to taste this once i finished making..even i was relishing the spatula which i used to mix the fudge once i took the microwave bowl out from the microwave oven..It was sooooo yum!!, Thanks a lot Ramya for sharing this easy fudge, we loved it..

1/2cup Sweetened Condensed Milk
1no Chocolate bar (chopped)
2tbsps Butter
1/4tsp Salt
1tsp Vanilla Essence
1/4cup Almonds(chopped)
Almond flakes (garnishing)

Take the condensed milk and butter in a large microwave bowl, cook in high for 1minute, mix both and add the chopped chocolate pieces, salt and vanilla essence, mix everything with a spatula and cook in high temperature for 2 minutes, take the bowl out from the oven mix everything and keep again for a minute, meanwhile line a baking sheet r aluminim foil in a plate r baking pan..mix the chopped nuts, pour the fudge over the pan or plate, springle the almond flakes over the fudge and keep in fridge, let it set for half an hour..

Serve cool or in room temperature!

Watermelon N Avocado Milkshake

Watermelons can be round, oblong or spherical in shape and feature thick green rinds that are often spotted or striped. Watermelon is an excellent source of vitamin C and vitamin A...watermelon is 92% water by weight,because this food has a higher water content and lower calorie content than many other fruits (a whole cup of watermelon contains only 48 calories), it delivers more nutrients per calorie,an outstanding health benefit..Having watermelon while summer will really help to keep ur body in good condition..avocados r also known as butter r alligator pears..The avocado is very popular in vegetarian cuisine, making an excellent substitute for meats in sandwiches and salads because of its high fat content. Avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K...mostly avocados r used to prepare the famous Mexican dip Guacamole. Making shakes out of this both fruits was really refreshing, they are absolutely prefect for summer and this both shakes goes to Refreshing Drinks, an event by Anu of Chandrabhaga and to 15 minutes Cooking event by Mahimaa, on the way to Priti's Summer Treat...

1 cup Watermelon pieces(seedless)
1/4cup Condensed sweetened milk
1+1/2 cups Water
1/2 Vanilla extract
Ice cubes

Add watermelon pieces, condensed milk, water n vanilla extract together in a food processor, beat well for a need to drain the shake..serve them immediately with ice cubes....prepare them always fresh, dont keep them in fridge..

1cup Avocado (pulp)
2cups Chilled milk
2tsp Sugar
1/2tsp Vanilla extract
Ice cubes

Choose ripe avocado for making this shake..cut the avocado into two.. with a large spoon, scoop out the avocado pulp and put them in a blender... add the chilled milk, sugar,vanilla extract n beat them well..serve with ice cubes..

Delicious both watermelon and avocado shakes are ready to have!...Watermelon milkshake goes to AFAM-Melons guest hosted by Ashwini, event started by Maheswari..On the way to Srivalli's Mithai Mela...

Saturday, April 25, 2009

Thai Tofu Green Curry

Looking for a simple thai style green curry with tofu, u should definitely try this tofu green curry which needs very less time to cook and really tickle ur palettes...i prepared this tofu green curry with store bought green curry paste which made this dish so simple and yummy, u can also prepare the green curry paste at home by mincing the ingredients and stirring them together..Simple curry with panfried tofu pieces, with red and green bell peppers, galangal , kaffir lime leaves simmer with coconut milk...This delicious green curry tastes really delicious with hot thai jasmine rice and this curry is vegan since i used tofu,coconut milk and vegetarian stock to make this curry, while the original recipe goes for chicken stock and chicken pieces.This is my one more entry to Its Vegan World-Thai guest hosted by Priya of Akshayapaatram, event by Vaishali...

1cup Tofu pieces
1cup Red n Green bell peppers
1tsp Soyasauce
1tbsp Green curry paste
1/4cup Vegetable stock
1/2cup Coconut milk
2nos Kaffir lime leaves
1no Galangal(medium size piece)
3nos Green onions
1no Red thai chilli
3nos Garlic cloves
Sesame oil
Sesame seeds for garnishing

Pound together the green onions, thai red chilli and garlic cloves into a coarse paste.. heat a pan and drizzle few drops of sesame oil, fry the tofu pieces until they get slightly brown , keep aside...Heat a tbsp of sesame oil in the same pan and add the coarse paste of onion-chilli, fry until for few minutes, add the vegetable stock, galangal piece, kaffir lime leaves, green curry paste, soya sauce, sugar and bring them to boil..keep in simmer..

Now add the pan fried tofu pieces, green and red bell pepper pieces to the simmering vegetable broth,cook for 5 minutes and finally add the coconut milk to the curry and cook for few minutes..garnish with sesame seeds.

Serve hot with hot steaming jasmine rice!

Chickpeas Curries -T&T From Lisa's Kitchen

We all know very well about Lisa's Kitchen, coz Aparna of My diverse kitchen choosed Lisa's food blog for Tried & Tasted for this month of april, event by Zlamushka...While looking for chickpeas dishes, i really got confused and really want to try all Lisa's chickpeas curries coz everything looks really fabulous..finally i prepared two chickpeas dishes, once with potato and other with coconut sauce...i loved both her chickpeas dishes coz they were really easy to prepare also very delicious,splly chickpeas with coconut sauce i prepared this chickpeas dish as bit spicy and finally we had it with beets parathas which goes awesome as side dish for those parathas...Thanks a lot Lisa for sharing these delicious dishes...

I prepared my chickpeas with coconut sauce bit spicy else i followed the same as Lisa's Chickpeas With Coconut Sauce...

Delicious chickpeas and potato curry, u can check Lisa's Spicy Chickpeas and Potato Curry, an excellent curry ... Thanks a lot Lisa, we really enjoyed ur chickpeas curries for lunch and also for dinner along with my rotis!

Friday, April 24, 2009

Chilled Sesame Udon Salad

There  are many kinds of noodles in Japan, udon are white and the thickest noodles, these noodles are made by kneading wheat flour , salt and water...Dried udon, boiled udon and fresh udon noodles are available at stores, to cook udon noodles we just need 2 minutes with hot boiling water..Udon can be eaten hot or cold and can be prepared in many ways as stir fry, soups also as cold salads...cold udon salads are really refreshing and popular in summer...This udon noodles salad with sesame seasoning is among the cold salads with udons, usually this udon noodles are garnished with grated ginger, nori(seaweed) etc but i prefer with sesame seeds and sesame dressing, which needs only 5 minutes and a very easy salad, prefect when served chilled...This is my second entry to AWED-Japanese guest hosted by Lavi of Home Cook's Recipes, event started by DK..

1packet Fresh Udon Noodles (500gms)
3tbsp Sesame oil
1/2tsp Lemon juice
1/2tsp Ginger (grated)
3tbsp Soya sauce
2tbsp Coriander leaves (chopped)
2tbsp Sesame Seeds (dry roasted)
Salt( as per need)
Pepper powder

Cook the fresh udon noodles in boiling water for 2 minutes, drain the excess of water..meanwhile make the sesame dressing by adding the sesame oil, lemon juice, soya sauce, chopped coriander leaves, salt, pepper powder,grated ginger and sesame seeds in a large bowl..once the cooked udon noodles get cooled, add the sesame dressing and toss the noodles gently with wooden spatula until the noodles get well coated..

Serve chilled r in room temperature!

This chilled udon noodles are really very refreshing to have while its too hot, this salad goes to Priti's Summer Treat ...

Thai Chilled Lychee Coconut Soup

Lychee chilled soup is one of the easiest dessert i never ever prepared at home, its such a delicious dessert once served they will tempt us to finish them immediately also its a vegan dessert..fresh or tinned lychees suits prefectly to prepare this yummy soup, u can also add any fruits as u desire to make out this chilled soup, i crossed this delicious chilled coconut soup in a cookbook which really tempted me a lot and i tried immediately once i came back home with tinned lychee coz its not yet the peak season to get the fresh lychee here...This dessert is definitely a keeper for us, am gonna try soon with fresh lychee and mango..This dessert need hardly not even 10 minutes coz this desserts was prepared with tinned lychee, tinned coconut milk, sugar and a pinch of salt..Quite a easy thai dessert and fabulous dessert when served chilled...This delicious lychee coconut soup goes to Vegan World-Thai guest hosted by Priya of Akshayapaatram, event started by Vaishali...On the way to Srivalli's Mithai Mela...

1tin Lychee in syrup
1tin Coconut milk
1/2cup Sugar (can also decrease)
pinch Salt

Prepare this dessert before an hour, if u want to serve it after a lunch or dinner... Drain the lychee, we dont want the syrup..Take a bowl add the lychee, coconut milk, sugar and salt..mix everything well until the sugar gets dissolved.. keep in fridge for an hour.

Delicious Chilled Lychee Coconut Soup!!!!!!!

On the way to Mahimaa's 15minute Cooking event...

Thursday, April 23, 2009

Egg Puffs N Vegetable Puffs

Puffs, when i tasted first time while i was schooling in India i didnt liked puffs much..i never choosed puffs whenever we go to bakeries, but once i came here i really started missing our bakery visits coz its was quite hard to find our Indian stuffs here..nowadays everything has been changed, Gare du nord/La chapelle in Paris have now loads of bakeries and sweet stalls (similar to Little India in Singapore)the fabulous place where u can find all Indian dishes, groceries etc , now we dont miss any indian dishes rite now..when i was a learning cooking i thought making puffs at home was a hard task for novices like me, i never ever thought that puffs are quite easier if u have puff pastry sheets, which turns ur puffs prefect as u buy in shops..Now i do prepare puffs within few minutes with puff pastry sheets and here comes puffs with eggs and mixed vegetable...Egg puffs goes to Event for Eggs by Sudeshna of Here I Cook..

1no Puff Pastry Sheet

For Egg Masala:
4nos Eggs
1no Onion (chopped)
1tsp Garlic-ginger paste
1/4tsp Fennel seed powder
1tsp Red chilly powder
1/4tsp Garam masala powder

For Vegetable Masala:
1no Cooked potatoes cubes
1cup Mixed vegetables pieces (carrot, green beans, green peas)
(all other ingredients as same as for egg masala)

Heat enough oil in a kadai and add the chopped onion, ginger garlic paste and fennel seed powder, saute everything for few minutes, until the raw smell disappears..cut the eggs as two pieces and add the egg pieces to the kadai with red chilly powder and garam masala powder and salt, toss gently and keep the flame in simmer, springle few drops of water and cook until the masala gets well coated to the egg pieces..keep aside and let them cool..Preheat the oven at 300F,Cut the puff pastry sheet as triangles, place the egg masala in the centre of the pastry sheet, just join the three ends of the pastry sheet..arrange the unbaked puffs on a baking sheet and bake for 20-25minutes..Just enjoy the egg puffs hot!

Just follow as same as egg puffs, while adding egg pieces u need to add vegetables except the potato pieces and saute everything for a while and add finally the cooked cubes the vegetables and baking the vegetable puffs are same as egg masala!!

Enjoy egg r vegetable puffs with hot tea r coffee!

Yennai Kathirikkai Kuzhambu N An Award

Yennai Kathirikkai Kuzhambu , this delicious brinjal in oily gravy dish is one my grandma's signature dish...she used to prepare this gravy with fresh brinjals which she have already picked from her garden, usually she make this gravy out with green brinjals which turn this kuzhambu more delicious...But this gravy need almost 1/4th cup of gingelly oil to prepare and this gravy stay really good for a week, if u have some leftover of this gravy which never happen coz this tangy delicious gravy will surely disappear after a day, this gravy goes awesome with hot steaming rice and fried papads, nothing will beat this combo...this tangy gravy goes to Grammathu Kaimannam, event by Shama of Easy2Cook Recipes..

8nos Brinjals
1+1/2cups Tamarind extract
10nos Pearl onions r shallots
1no Tomato
1tsp Red chilli powder
2tsp Coriander powder
1tsp Cumin seeds
1/4cup Grated coconut
1/2tsp Mustard seeds
1/2tsp Fenugreek seeds
1/4cup Gingelly oil
5nos Garlic cloves
5nos Curry leaves

Add the redchilli powder, coriander powder, salt to the tamarind extract, keep aside... make a fine paste with tomatoes pieces, grated coconut and cumin seeds with enough water and keep aside...just cut the shallots r pearl onions as two pieces while the brinjals into quarter and soak in water..

Heat the gingelly oil in a kadai, add the mustard seeds, fenugreek seeds, garlic cloves,curry leaves and let them crack, add the brinjal pieces, saute till the brinjal gets half cooked, now add the tamarind extract, grounded paste and let it boil...Cover the kadai with lid and keep in simmer for few minutes, switch off the stove once u can see the oil on the top of the gravy..

Serve hot with rice and papads!

Varunavi,Pooja,Priya Sriram,Prathibha,Shama and Suparna shared a lovely award with me, thanks a lot my friends its really very encouraging also am excited..

The rules:
1) Add the logo of the award to your blog.
2) Add a link to the person who awarded it to you.
3) Nominate at least 7 other blogs (Only if you like)
4) Add links to those blogs on your blog.
5) Leave a message for your nominees on their blog.

I want to share this award to all my blogger friends, coz i love them all and their blogs..feel free to pick this award friends!

Wednesday, April 22, 2009

Zucchini Scrambled Eggs

Zucchinis are low caloric vegetables, they are very versatile...they will get easily cooked with any other meat or with is my version of making out scrambled eggs with zucchini, its one of the easiest way to insert zucchinis in our menu, whoever love omelettes will surely fallen in love with this delicious, easy scrambled eggs with zucchini...this scrambled eggs can be served as sidedishes, also as filling for sandwiches y not with ketchup just as snacks for kids...This delicious scrambled eggs tastes damn delicious if they are served hot..This goes to Event for Eggs an event by Sudeshna of Here I Cook,whos celebrating her first blog anniversary with egg dishes...

1no Zucchini(grated)
1no Onion(grated)
3 nos Egg
3nos Green chilli(chopped)
pinch Turmeric powder
1/4tsp Pepper powder
3tsp Oil
2nos Curryleaves

Beat the eggs with turmeric powder and salt, keep aside..add the grated zucchini, chopped gren chillies, pepper powder to the beaten eggs..Here i didnt fried the onion, as i grated the onion i added them directly with the beaten eggs, if u dont like u can fry ur onions with few drops of oil and add the fried onions to the beaten eggs, no need of frying the zucchini pieces coz they will get cooked very easily..

Add the grate onions, curry leaves to the eggs and beat everything welll ofr few minutes..Heat oil in a pan..when the oil is hot, add this egg mix n scrambled them with a spatula...

Zucchini scrambled eggs are ready to eat!!!!

Tuesday, April 21, 2009

Tapioca (Maravallikizhangu) Medhu Vadai

Tapioca roots are highly rich in carbohydrates also these roots are gluten free, and nearly protein free...making vadai out of this delicious tapioca roots is one of the best snacks which my grandma used to do whenever we go to our grandma's village..My grandma's village is very much near to Tindivanam, its a cute little village which is still in Villupuram district brings me loads of beautiful memories..This medhu vadai is one of my favourite snacks from my grandma, i want to post this delicious snacks which makes me nostalgic for Shama's event, where she is asking her blogger friends for Village of the easiest way to insert tapiocas in our dishes..none will find out the difference between usual medhuvadai..Tasty medhuvadai goes to Grammathu Kaimanam a fabulous event by Shama of Easy2cook..

1 cup Urad dal
2 cups Tapioca(maravallikizhangu)grated
1 cup Chopped onion
3 nos Green chili(chopped)
1/2 tsp Fennel seed powder
1/2tsp Ginger grated
4 nos Curry leaves
2tbsp Coriander leaves
Salt as per taste
Oil for deep frying

Soak urad dal atleast for 2 hours, meanwhile grated tapioca finely and keep aside,grind urad dal just sprinkle some water will helps to grind, while the urad dal is half grounded(never add more water even its hard to grind) add the grated maravallikizhangu to the urad dal..this will help to grind evenly both urad dal n maravallikizhangu, let them grind for a while..take off the vada batter in a large bowl..

Add finely chopped onions, green chillies pieces,curry leaves, chopped cilantro leaves, ginger, fennel seed powder, salt n mix everything together..heat oil in a pan, take a small ball out of the batter n make them as vadai, make a small hole in the middle of the vadai n pour it in hot oil, do them as batches..

Tasty n crispy Tapioca(Maravallikizhangu) medhu vadai is ready to serve...

If the batter is slightly watery, can add a tablespoon of rice flour..
Make sure that oil should be very hot...

Monday, April 20, 2009

Yakisoba ( Soba Noodles With Vegetables N Tofu)

Japanese foods, its quite a new cuisine for me to try out...I never tried or had japanese dishes until Lavi was asking her blogger friends to come up with Japanese dishes..As am curious to know more about japanese cuisine, i went through google and completely got hooked with delicious and easy japanese dish, i was really happy to introduce this fabulous cuisine to my family who also loved having these delicious noodles...i went to asian store with my list to try out japanese dishes...its was really interesting to went through many japanese noodles also their spices, sauces etc...I bought a packet of japanese soba noodles and back home i tried out this yummy fried noodles with plenty of colourful veggies and pan fried first japanese dish itself turned out marvellous and we loved it...This yakisoba noodles is my first entry to AWED-Japanese guest hosted by Lavi of Home Cook's Recipes, event started by DK...

500gms Soba noodles
1no Onion(slices)
1/2cup Carrots (juliennes)
1/2cup Red bell pepper (sliced)
1/2cup Sugar snaps
1tbsp Ginger (chopped)
3nos Garlic( minced)
1/3cup Soya sauce
1/3cup Rice vinegar
1cup Baby bokchoy(chopped) r any other greens
1/2cup Tofu cubes
1tsp Sugar
Sesame oil

In a small bowl, put soy sauce, rice vinegar and sugar, stir them well until the sugar gets dissolved, set aside. Boil water in a pan,put the noodles in the boiling water and cook for about 8 minutes, until they are tender...drain water from the noodles and rinse them with cold water.

Heat the sesame oil in a wokand add the onion slices to the heated oil, cook for few minutes, add the ginger, garlic, carrot, sugar snaps, baby bokchoy and saute for few minutes again until the veggies get tender...Meanwhile heat few drops of sesame oil in a pan and fry the tofu cubes on both sides, keep add the redbellpepper pieces with the already cooked noodles to the wok n saute everything for few pour the sauce over the veggies and noodles, cook the noodles for few minutes in simmer with lid closed...

Transfer the noodles to a serving platter and garnish the noodles with chopped green onions (optional) serve hot!

I have been to Lourdes for past two days, am very sorry friends for not visiting ur blogs and commenting, we had a great trip to this historical place, here is a picture of my visit to Lourdes in South France...

Sunday, April 19, 2009

Orange Ginger Lemonade

Orange ginger lemonade, i can say that this is one of our family's fav, this lemonade is quite a easy drink which u can prepare almost daily while its too hot by making out with different flavours with mango, strawberry etc...This is a refreshing drink with loads of vitamins and slight gingery flavour...this lemonade goes to Refreshing Drinks by Anu sriram of Chandrabhaga also am sending to Priti's Summer Treat..

2cups Fresh orange juice
1/4cup Lemon juice
2tbsp Ginger piece
1/2cup Sugar
1cup Water
pinch Salt

Bring boil the water with sugar and ginger pieces...keep aside n leave it for half an hour, strain the gingery sugar syrup.. add now the fresh orange juice, lemon juice to the sugar syrup..add enough water as per ur need to lemonade..

Stir everything well and serve with crushed ice and lemon slices!

On the way to Srivalli's Mithai Mela..

Friday, April 17, 2009

Chilled Tomato Soup

Tomatoes are rich in not just one vitamin but three. Vitamins A, B and C can be found in tomatoes as well as beta-carotene, fiber and anti-oxidants. Tomatoes lower cholesterol levels which lowers the risk of chronic heart disease, and they also promote healthy skin.Another plus for the tomato is its versatility. Tomatoes can be enjoyed so many ways. Even if a person doesn’t like to eat tomatoes raw,  they still like as tomato sauces and enjoy pizza, spaghetti or even tomato juice.Tomatoes are full of the nutrient, Lycopene,a vital anti-oxidant that helps guard against breast, prostate, pancreatic, intestinal and other cancer...Here is my chilled tomato soup which needs hardly few minutes to prepare with simple ingredients...this chilled tomato soup goes to No Croutons Required by Holler of Tinned Tomatoes..Holler has asked all the participants to come up with a birthday menu for their entry for April..its quite fun and i enjoyed preparing my birthday menu..Holler this is for u!!

As starters,I would like to serve: Palak Onion Pakodas, Tandoori Paneer
As first course, my chilled tomato soup, Channa & Veggies Salad
As Meal: Coriander n Soyachunks Pulao, Tofu Manchurian,Butter Naan, Hyderabadi Paneer 65..
As desserts: Cantaloupe Granita,Apple N Sago Kheer and Kulfi...of course, there will be surely Champagne for everyone;)

1cup Tomato pieces
1/4cup Potato pieces
2cups Vegetable stock water
1/4tsp Pepper powder
1tsp Olive oil

Heat the olive oil in a pan , saute the tomato pieces and potato pieces for few minutes.. add the vegetable stock water and bring it to boil, keep in simmer.. cook until the veggies gets cooked ,keep aside...blend the cooked veggies with a hand blender..keep in fridge for an hour..

Serve chilled!!

Baked Strawberry Pancakes - T&T From Lisa's Kitchen

Lisa's Kitchen, a wonderful chef with loads of delicious droolworthy dishes...Lisa had a sufficient collection of vegetarian recipes from different part of world..while searching a simple dish from Lisa's blog, i have completely fallen in love with this baked strawberry pancakes...i tried out immediately as a packet of strawberries were laying in my fridge, this baked pancakes need just few ingredients which we have usually at home except the strawberries...these pancakes are soft nd creamy, i love this pancakes much. u can see Lisa's baked strawberry pancakes here,i did few changes in her pancakes, i used whole wheat flour and deduced the all purpose flour instead of a cup of all purpose flour;also canola oil instead of butter also added few tsp of strawberry jam and i completely skipped the sugar coz of jam i used in this pancakes, which turned my baked pancakes slightly rose in colour...This is my entry to T&T-Lisa's Vegetarian Kitchen guest hosted by Aparna of My Diverse Kitchen, event started by Zlamushka...

1/2cup Whole wheat flour
1/2cup All purpose flour
3tbsp Strawberry jam
1tsp Vanilla
1cup Strawberries(chopped)
4eggs (separates)
1cup Milk
1/4cup Canola oil
Icing sugar

Heat the oven to 425F, grease the cake pan with few drops of canola oili used the cake pan for making this bakes pancakes..keep aside..

Beat the egg white until stiff, in an another bowl, beat together the yellow yolks with milk, flours, canola oil, strawberry jam and vanilla..fold gently the egg whites to the batter..pour the pancake batter in the greased pan and arrange the chopped strawberries on top..Bake for 15 minutes until the pancakes turn brown...remove from the over, let them cool.

Serve them with icing sugar! On the way to Srivalli's Mithai Mela..

Eggless Orange N Chocolatechips Cake

I fond always for citrus cakes, but unfortunately my family doesnt like lemony baked goodies which am craving since a long, to change their opinion about citrus baked goodies i tried out this eggless orange cake with chocolate chips just to tempt them to have and to taste this delicious citrus bakes...U know wat, my H didnt wait until the cake get cooled, he sliced immediately once the cake came out from the oven, he enjoyed  tasting this delicious orange cake.. needless to say the marvellous aroma while baking..i cant believe even now that this cake was vanished within few i gonna try lemon cake, hope my family will love again those citrus bakes...this orange cake is eggless coz i used yoghurt instead of eggs, an egg substitute and this cake goes to Egg Substitute-Yoghurt/Buttermilk, an awesome event by Madhuram of Eggless Cooking..Sorry couldnt post the whole picture of this delicious orange cake, i took my piece of cake as picture coz the whole cake was almost disppeared within a hour after baking, coz my H who didnt even let the cake get cooled, he had the cake almost hot!!lol.. On the way to Srivalli's Mithai Mela...

2cups All purpose flour
1cup Corn flour
1+1/2cups Sugar
1cup Orange juice
1cup Yoghurt
1cups Canola oil
2tbsp Orange rinds
1/4tsp Orange food colour
1tsp Baking powder
1/2tsp Baking soda
1/4cup Chocolate chips

Preheat the oven at 350F...mix together the all purpose flour, corn flour, baking soda, baking powder in a large vessel...beat together the sugar, yoghurt, canola oil, orange juice with orange food colour until everything turns soft...add gradually the dry ingredients until the cake batter turns soft...fold gently the orange rinds and chocolate chips...grease a cake pan and pour the cake batter...arrange the cake mould in the middle rack and bake for 35-40minutes r until the skewer come out it completely!

Slice the orange cake as u desire!!

Thursday, April 16, 2009

Coriander N Soyachunks Pulao

Coriander leaves act as stimulants and tonics for the stomach, strengthening its functions as well as promoting digestion. Coriander juice, when mixed with a pinch of turmeric powder, serves as an effective remedy against pimples, blackheads and dry skin. Cilantro is good for treating nausea and intestinal gas and is also a good source of dietary fiber. Coriander are good to provide effective protection against urinary tract infections. Coriander keeps health problem at bay, by helping lower bad cholesterol and raise good cholesterol. Cilantro leaves are good source of iron and magnesium...Initially i want to prepare simple rice with coriander leaves but finally i prepared coriander pulao with soyachunks...i love soyachunks very much, i used to add soyachunks in gravies with veggies but rarely in rice dishes..

2cups Cooked Basmati rice
1no Onion (chopped lengthwise)
1no Tomato (chopped finely)
2nos Green chillies(slit opened)
1tsp Ginger paste
1tsp Garlic paste
2nos Whole spices (bay leaves, cloves, cinnamon sticks)
1/4cup Soyachunks
To Grind:
1cup Coriander leaves (chopped)
1/4tsp Cumin seeds
1tbsp Peppercorns
2tbsp Grated coconut

Cook soyachunks in hot water with enough salt until they double their volume, drain the water and squeeze out the excess of water, keep aside.. grind all the ingredients under the list 'To Grind' into fine paste and keep aside...Heat enough oil and add the bayleaves, cloves, cinnamon sticks, fry until they turn brown..add the chopped onion, chopped tomatoes with ginger and garlic paste, saute everything until the raw smell disappears,now add the cooked soyachunks, slit opened green chillies and saute for few minutes... add the grounded paste, salt n cook until the oil get separates..

Add the cooked rice immediately to the coriander paste and toss gently until the rice get well mixed...Serve hot with any spicy side dishes!!

Italian Flatbeans Paruppu Usili

Italian flat beans are a form of bean with broad and flattened pods, they ressembles lik green beans but they are larger and flatter than green beans, like other beans italian beans come in two forms, the first green bean form is eaten whole, pod and all, the green beans form will be crispy, crunchy with a mild beany flavour, overcooked itlian flat beans will get mushy and dull in flavour, the second form is the dried one, italian beans are allowed to mature on the vine, so that the pods can be split to reveal dried beans, the beans are sometimes called as Romanao beans and they have high nutritional value, which require a long cooking time...I usually buy fresh italian flat beans at farmer's market, this time i want to prepare as paruppu usili with these flat italian beans, they turned out marvellous and we loved it much..Can try paruppu usili with cabbage, cluster beans, french beans, carrots etc...protein packed healthy side dish goes prefectly with rice dishes...

2cups Italian flat beans (chopped)
1no Onion (chopped)
1/4tsp Mustard seeds+Urad dal
2nos Green chillies(slit opened)
3nos Curry leaves
2tbsp Grated coconut

For Usili:
1cup Channa dal + toor dal
2nos Red chillies
1no Green chillies
1pinch Asafoetida powder
1tsp Ginger (chopped)

Soak the dals for 2 hours, drain the dals well and take the dals with green chillies an read chillies with salt, asafoetida powder in a mixer, grind them coarsely, add the ginger to the paste...dont grind them as smooth paste, in a steamer without whistle, steam the grounded mixture from about 10 minutes, once cooled , crumble it well with your hands..

Heat enough oil in a pan, add the mustard seeds, urad dal..let them crack, add the chopped onion and slit opened green chillies and curry leaves, saute until the onion turns transculant, add the chopped italian flat beans, saute for few minutes in simmer with enough salt until the beans get cooked (italian beans get easily cooked if they are cooked in simmer with lid closed), add the scrambled dal to the cooked italian beans and cook everything in medium high flame for 5 minutes, finally add the grated coconut and toss gently..

Serve hotas side dish for any rice dishes!!

Wednesday, April 15, 2009

Beets N Kalonji Masala Rice

Red beets are high in carbohydrates and low in fat and it is an excellent source of folic acid. It is loaded with antioxidant that helps the body against heart disease, certain cancer especially colon cancer and even birth defects. Betacyanin is the pigment that gives beets their red color..this pigment is absorbed into the blood corpuscles and can increase the oxygen-carrying ability of the blood. Don't throw away the green leafy tops as they can be cooked like spinach and are also rich in beta-carotene, folic acid, chlorophyll, potassium, vitamin C, and iron.Kalonji seeds are about the same size as sesame seeds, they have a more triangular instead of oval shape.They can be added to traditional indian flatbread, any type of curry and to dal...I prepared this simple rice with kalonji seeds and beets..this delicious rice dish goes to Think Spice- Think Kalonji guest hosted by Dee of Ammalu's Kitchen, event started by Sunitha also to CFK-Rice guest hosted by Trupti of Recipe Center, event by Sharmi..

1cup Beetroot pieces
1no Onion (chopped)
2nos Green chillies(slit opened)
4nos Curry leaves
1/2tsp Coriander powder
1/2tsp Garam masala powder
1tsp Nigella seeds(kalonji)
2tbsp Grated coconut
2cups Cooked Basmati Rice

Heat enough oil in a pan, add the nigella seeds n let them crack, add the chopped onion pieces, slit opened green chillies, curry leaves with enough salt until the onions turns transculent, now add the beetroot pieces with coriander powder and garam masala powder, cook everything in simmer, springle some water and cook until the beets pieces get cooked..

Add the cooked basmati rice to the already cooked beets and toss gently until everything get well mixed, serve hot with papads!!

On the way to Single Serving Recipes event by Sahaja of Spicy Rasam!

Kulfi - My 500th Post

Waa hoo!!!! My 500th post !!!, am gonna celebrate this 500th post with delicious kulfi....Kulfi is a popular flavoured frozen dessert of the India made from milk. In taste, texture and preparation, it shares commonalities with ice cream.Kulfi was traditionally prepared by evaporating sweetened and flavored milk by slow cooking, with almost continued stirring to keep milk from sticking to the bottom of the vessel and burning, till its volume was reduced to half, thus thickening it, increasing its fat, protein and lactose density. Additionally, it gets its peculiar taste due to caramelization of lactose and sugar due to long and slow cooking process. Nowadays kulfis are prepared with sweetened condensed milk with sugar and nuts, i prepared kulfis last week with whole milk , the prefect traditional way.

1 litre Whole milk
1+1/4cup Sugar
1cup Cashews
1tsp Cardamom (powdered)
2tbsp Custard powder

Boil the milk with sugar in a pan with large surface, it will help to boil the milk faster ...stir it well continously with heavy flame...once its starts boiling keep simmer..Add cardamom powder in the milk n stir it well...meanwhile prepare finely chopped r smashed cashews (put cashews in a ziploc bag n smash it with heavy weight lid) dont grind in blender it will powder the cashews..

Keep scrapping off the milk-skin from the sides and bottom of the pan every few minutes and putting it back in the simmering milk...coz this skin gives a rough texture to the kulfi..add 3tbsp of water to the custard powder n dissolve it..add this to the simmering milk,can use corn flour instead of custard powder...this mix will give thickness to the milk...stir until the milk turn as condensed cool it..

Take a kulfi mould n put a small quantity of smashed cashew pour the cooled kulfi condensed milk in it...Put some more smashed cashews in the top too..close the mould with lid...freeze it for a whole nite r whole day...

To serve take out the moulds from the freezer, just a quick wash in hotwater ,use the edge of a tea spoon to pull out the kulfis into the plate...

Can add almond nuts, pista nuts, hazel nuts etc instead of cashew nuts....
Custard powder will give a yellowish colour to the simmered milk....can use corn flour very well to turn the milk thicky..
If there is no kulfi moulds...can use small cups else any coned shaped containers!

On the way to Lets go Nuts-Cashew guest hosted by Poornima of Tasty Treats, event started by Aquadaze...Also goes to Srivalli's Mithai Mela..

Tuesday, April 14, 2009

Apple N Sago Kheer

Kheer is a dessert based with milk, sugar and with rice, vermicelli, tapioca pearls etc, usually while its a new year or any other indian festivals, we Indians used to offer God a simple kheer or paayasam, today for Tamil New year i prepared this milk based apple and sago kheer with masal vadai. Simple kheer with finely chopped apple pieces and cooked sago with saffron, this kheer tastes really very delicious and yummy, everyone at home relished this delicious kheer.

2cups Apples pieces(golden)
1/2cup Sago/tapioca pearls
2cups Milk
1cup Sweetned condensed milk
2pinch Saffron strands
10nos Cashew pieces + pistachio pieces
1tsp Cardamom powder
1tsp Ghee

Cook the sago pearls in pan with hot water until they turns half cooked, drain the cooked sago n keep aside...heat the milk in heavy bottomed pan, once they starts boiling add the apple pieces and sago, keep the flame in simmer and cook until the apple pieces get well cooked, now add the condensed milk, saffron strands to the cooked apple pieces,stir for a while... as we are adding condensed milk, its doesnt need sugar at all coz the condensed milk are very much sweetened, in case if u dont have condensed milk add sugar to ur kheer...

Fry the cashew nuts with a tsp of ghee until they get roasted...add the ghee,cardamom powder and roasted cashew nuts to the apple kheer; cook for few minutes and put off the stove..garnish the kheer with pistachio pieces...

Serve hot r cold!!!

Monday, April 13, 2009

Cornflour Halwa

 Happy Tamil New Year To U All & Ur Family               

After trying halwa with wheat flour and maida flour, i tried out halwa with corn flour...cornflour, is the starch of the corn grain..cornflour is also used as a thickening agent in soups and liquids. As the starch is heated by the liquid, the molecule chains unravel, allowing them to collide with other starch chains to form a mesh - thus slowing the movement of water molecules. This results in thickening of the liquid, be it soup, stock or other culinary liquids. Cornflour halwa tastes delicious also very quick to make out, its ressembles quite like maida halwa..

1cup Corn flour
2cups Sugar
3cups Water
1/4 cup Ghee r butter
2tsp Cardamom powder
2pinch Food colour
10nos Cashew nuts r almond nuts
1pinch Salt

Dry roast the cornflour in simmer for few seconds, take a heavy bottomed pan, mix together cornflour , sugar,salt n water everything nicely without any lumps .

Heat the pan with the corn flour mix (it will ressembles like water)n stir it continously, after a while u may notice that they will start cooking and a transparent layer will appear while u take out ur this stage keep the flame in simmer, add the pinches of food colour n stir them continously..

After a while they turns completely as jelly as shown in picture, be alert coz it will happens really very fast, add cardamom powder, ghee to the cornflour jelly..after few minutes they will turn as a dough n get off from the bottom of the vessel..add the cashew nuts r almond nuts, if u r using cashew nuts fry them with little ghee before adding, for almond nuts chop them n add directly to the halwa..put off the stove, grease a plate n pour the halwa to the plate, let them cool for atleast one hour.

Cut them into small pieces...Delicious Corn flour halwa is ready to serve...Can keep in fridge for 3 days...

Cantaloupe Granita

A cantaloupe doesn't have the smooth sheen of a honeydew or the artistic green striations of a watermelon. It's a homely fruit, like kiwi and coconut, that hides its sweet nature under a rough exterior. Cantaloupes, along with other melons, are mostly water to start with about 94%,so they're definitely low in calories. Half of a small cantaloupe has only 60 calories, but that doesn't mean they're nutritionally empty, though. They're packed with vitamins along with flavor. Cantaloupe is a fruit high in beta carotene. Beta carotene is converted by your body into Vitamin A which helps vision, particularly night vision. Cantaloupe is high in Vitamin C, boosting immunities to a wide range of diseases.I tired out granita with canteloupe cubes weekend, coz it was very hot here, this granita turned out marvellous also tasty n low in calories..absolutely delicious while its too hot, this is my entry to My Favourite Things Event-Frozen Desserts guest hosted by Aquadaze of Served with Love, event by Bindiya ...

4cups Cantaloupe cubes
1cup Sugar
1/2cup Water
2tbsp Lemon juice

Make a syrup by adding sugar and water, stir the syrup until the sugar get dissolved and the syrup become clear, cool and keep aside...

Blend the cantaloupe cubes, sugar syrup, lemon juice until smooth, strain the juice...pour the juice in a shallow container and freeze for 3 hours, scrape the mixture with a fork until its turns fluffy, freeze again, scrape again the granita before serving..

On the way to AFAM-Melons guest hosted by Ashwini, event by Maheswari...

Mixed Veggies N Olive Salad

Refreshing salad with black olives...simple salad with cooked potatoes,few cucumber pieces, grated carrots, boiled corn kernels and black olives dressed with olive oil dressing...prefect for lunch also for dinner!!! potato is a versatile vegetable, rich in carbohydrate prepared in loads of variety way while carrot is rich in beta -carotene, which he body stores and converts to vitamin A, benefits of carrots is good for vision which proved scientifically....One cup of corn provides 18.4% of the daily recommendation of fiber. Its high fiber content is one of the biggest benefits of corn. Fiber has been shown to help lower cholesterol levels and help reduce the risk of colon cancer...Olives are concentrated in monounsaturated fats and a good source of vitamin E.Olives are also very light foods contain low calories, but at the same time very filling..This is my entry for Madhuri's Serve me some...Salads..

2nos Potatoes cubes(cooked)
1/4cup Grated carrots
1/4cup Cornkernels
20nos Black olives
1/4cup Cucumber pieces

Olive oil dressing:
1/2tsp Dry parsley leaves
2tbsp Olive oil
1/4tsp Pepper powder

Whisk together everything for olive oil dressing with a fork and keep aside... take a large bowl, add the cooked potato cubes, grated carrots,cornkernels, black olives an cucumber pieces...add the olive oil dressing befor serving the salad..

Enjoy the delicious salad!

Sunday, April 12, 2009

Lemon Rice

Lemon rice is one of my favourite rice dish...everyone will agree with me that this delicious yellow rice tastes delicious and bit tangy, prefect to take with us for long journey as they stay for a mom add a few teaspoon of spice powder prepared with fenugreek and asafoetida powder which mixing the rice..also she used to fry few peanuts n cashewnuts to make the lemon rice a bit rich, from my side i used to add butter while preparing the tempering which gives a delicious taste to the rice,u can also avoid adding butter while tempering but personally i wish to add butter for a yummy flavour...This delicious yellow rice goes to Flavoured Rice-Indian by Smitha of Kadumanga..She was asking all the blogger friends to send Indian Flavoured rice before 15th april...

1/2cup Fresh lemon juice
2cups Cooked rice

For tempering:
1/4tp Mustard seeds
1/4tsp Urad dal
1/4tsp Channa dal
1tsp Ginger pieces (minced finely)
2nos Green chillies (slit opened)
3nos Dry red chillies
30nos Peanuts
6nos Curry leaves
3tbsp Oil+1tbsp butter
1/2tsp Turmeric powder

For Spice Powder
1tbsp Fenugreek seeds
1/2tsp Asafoetida powder

Mix the already cooked rice with lemon juice and salt, (add lemon juice as ur need) heat the oil and butter (i used to add butter to make the rice more tasty, u can omit it also) and add all the ingredients from the list for tempering except turmeric powder to the hot oil and fry until everything turns brown, add finally the turmeric powder, take care not to burn the turmeric powder...add this tempered spices to the rice, now dry roast the ingredients for spice powder in a pan ,grind into fine powder...mix the rice with tempered ingredients and with a teaspoon of spice powder...mix everything well with a spatula...

Tasty Lemon Rice is Ready!!

Saturday, April 11, 2009

Aval/Poha Kesari

Flattened rice also called beaten rice is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when added to liquid, whether hot or cold, as they absorb water, milk or any other liquids. The thicknesses of these flakes vary between almost translucently thin to nearly four times thicker than a normal rice grain.Flattened rice can be eaten raw by immersing it in plain water or milk, with salt and sugar to taste, or lightly fried in oil with nuts, raisins, cardamoms, and other spices.Poha, flatten rice flakes as kesari, its really very easy and delicious kesari, i prepared today as our dessert for my relatives who came today for lunch,its was a big hit and everyone relished it..this kesari suits prefectly for festivals too..this poha kesari tastes utterly delicious and replace very well the usual rawa kesari...This is my 2nd entry for CFK-Rice guest hosted by Trupti of Recipe Center, event by Sharmi. also goes to Srivalli's Mithai Mela....

1cup Poha/aval (thin)
1/2cup Milk
1cup Water
3/4cup Sugar
Pinch Salt
1/2tsp Yellow food colour
1tsp Cardamom powder
2tbsp Ghee
1tsp Butter
10nos Cashew nuts

Heat the butter and fry the poha until they get roasted, keep aside...Bring boil milk, water, food colour and sugar, once they starts boiling put the flame in simmer and add gradually the roasted poha little by little and stir well , keep the flame in medium high also add the cardamom powder n cook until they get off from the bottom of the vessel, meanwhile heat the ghee in a pan , fry the cashew nuts until they turn slightly brown, add this hot ghee n cashew immediately to the poha kesari, stir well...put off the stove..

Serve hot!