Tuesday, June 30, 2009

Rava Laddoo~~Indian Cooking Challenge

Life is full of challenges rite na!!!! cooking challenges makes me always happy and i give up rarely cooking challenges..If the cooking challenges goes for Indian dishes who will leave this great opportunity, i immediately want to join along my other fellow bloggers to Srivalli's Indian Cooking Challenge.. And this month challenge was a trail challenge and Srivalli choosed Rava Laddoo..Usually we Tamilians prepare rava laddoo by grinding pan roasted rava and sugar with hot ghee, but Srivalli's rava laddoo was completely different from wat we do, using milk is very new to me and grated coconut too...Rava laddoo always goes for few ingredients also they are really very easy, needless to say this rava laddoo is also very easy and i didnt find much difference from mine...we loved it...Voila from this month onwards we are going to enjoy making out delicious indian dishes for this indian cooking challenge and am eagerly waiting for further challenges to enjoy preparing and having, since some of our indian dishes are yet to try in my to do list and this challenge gonna be a wonderful opportunity for peoples like me to enjoy preparing many different indian dishes...

Rava / Semolina - 1 cup
Sugar - 1 cup
Ghee - 25 gms
Milk - 25 ml
Cardamom powder - a pinch
Cashew nuts - 10 whole nuts
Raisins - 10 nos
Grated fresh coconut - 25 gms

Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins. Once the raisins balloon up, remove. Then roast the grated coconut. Remove once done. Keep all these aside.

Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.
In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder. Then add the sugar. Mix well.

Then slowly add the warm milk into the bowl. Check if you are able to gather as balls. When you find that milk added is enough to get you laddos, transfer it back to the kadai and cook in sim for 2 mins. Mix well and then cover it and let it rest for 2 mins. Then immediately make balls or laddoos.

Enjoy the delicious rava laddoooss!!!!

Baked Chickpeas N Bread Rolls

Searching anything for evening snacks or an appetiziers as low fat version also nourishing and yummy dish with less oil and baked in oven??U have to give a trial to this delicious rolls i have prepared with chickpeas and bread slices, u can very well prepare with canned chickpeas too...Its such a easy and fulfilling snacks suits prefect for everyone, these rolls can be served very well with ketchup or else with hot chilly sauce...Garbanzo beans well known as chickpeas have a delicious nut like taste and buttery texture, they are rich and good source of protein, they are available as dried or canned so that they can be enjoyed year round...Its such a versatile legume and one of the main ingredients in many Middle Eastern and Indian dishes such as hummus, falafels and many indian curries...Chickpeas can be black, green, red and brown in colour and the most known colour is the beige one..This rolls needs few drops of oil for baking and this tastes fabulous...Am gonna try next time as kofta curries with this combination, coz once i prepared this bread rolls they disappeared within few minutes...They tastes divine if they are served hot...Voila, am sending this baked version of rolls to Madhuram's Low Fat Baking Event and to AFAM-Bellpeppers guest hosted by me, event started by Maheswari, also am sending this delicious chickpeas rolls to Sunday Snacks-Spill the beans guest hosted by Priya of Akshayapaatram...

1cup Chickpeas (soaked overnite and cooked)
3nos Bread slices
1no Onion (chopped finely)
1/4cup Bellpeppers (chopped finely)
1/4tsp Garam masala powder
1/2tsp Chilly powder
1/4tsp Fennel seed powder
2tbsp Coriander leaves (chopped)
1tbsp Oil

Heat a tsp of oil and saute the chopped onions until they turns transparent...Smash the cooked chickpeas and dip the bread slices in water,squeeze out the excess of water and smash it.. Take both the smashed chickpeas, bread slices with sauteed onions, garam masala powder, chilly powder, chopped bell peppers, fennel seed powder , coriander leaves and salt..mix everything well and make out medium size rolls, meanwhile preheat the oven at 250F..

Arrange a baking sheet over a baking tray, brush the baking sheet with oil, place the rolls over the greased baking sheet one by one by leaving spaces between each rolls..Brush the rolls with few drops of oil and bake for 30 minutes by turning the roll on both sides until they turn slightly brown..

Serve hot with any hot n spicy sauce!!

Monday, June 29, 2009

Khobz ( Moroccan Wholewheat Bread)

Moroccan bread is called khobz, and is characterized by a round, somewhat-flat shape and a slightly coarse texture. Although often referred to as flatbread, Moroccan bread is often a full inch thick when baked. The disc shape allows for lots of crust, which is ideal for dipping and scooping up tagines, salads and other Moroccan dishes.Khobz can be prepared with all purpose flour, semolina flour or else with whole wheat flour..This khobz i have prepared at home is one of the delicious, soft and healthy moroccan bread in which i have added a teaspoon of anise seeds and quarter cup of sesame seeds, which enhance the flavour and make out the bread to tasty...We enjoyed having this bread with our vegetable soup also with nutella spread for snacks...I enjoyed making this bread, since its really works out our fingers and palms to make out this bread too soft and smooth...This bread goes straight to IAVW-Moracco guest hosted by Lavi, event started by Vaishali,Madhuram's Low Fat Baking Event, also goes to Think Spice-Think Sesame seeds guest hosted by Pj, event started by Sunita and finally to Susan's Yeast Spotting...

2cups Whole wheat flour
1tsp Anise seeds
1/4cup Sesame seeds
1/2tsp Salt
1/2tsp Sugar
2tbsp Olive oil
1/2tbsp Dry active yeast
1+1/2cups Warm water

Mix together the flour, salt, anise seeds, sesame seeds,sugar, yeast with ur fingers, slowly add the warm water and olive oil, slowly turn the flour as dough, knead slowly for 15minutes until they turns very soft and smooth...Divide the dough as two equal dough...flatten the dough and keep in a warm place covered with a towel for 45 minutes..if you touch the surface the uncooked dough will comes back, now the dough is ready to bake...springle some flour over the baking tray and arrange the raised dough over the flour, poke the dough with fork..

Preheat the oven at 400F, arrange the baking tray in the middle of the oven and bake the bread for 30-40minutes..

Enjoy the freshly baked bread!

Sunday, June 28, 2009

Eggless Oats,Cornmeal N Orange Scones

Its quite a long, i prepared scones at home..today i prepared scones with oats, cornmeal and with grated orange zest as eggless also low fat version...Scone is a bread like biscuit, it is made with wheat,oatmeal usually with baking powder as leavening egent...The scone is doughier than American biscuit and frequently includes raisins, currants, date, and also with nuts..This scone can also prepared as savoury varieties with cheese, onion etc..Scones sold commercially are usually round in shape. When prepared at home, they take various shapes including triangles, rounds and squares.Coming to my eggless and low fat scones, i replaced the egg with apple sauce and i just used 3tablespoon of canola oil, this scones turned out prefect also healthy and really tasty with a crunchy texture coz of cornmeal i used in this delicious scones..Am sending this eggless scones to Madhuram's Low Fat Baking Event also sending to EFM June-Breakfast & Variety Rices by Srilekha...

2cups Quick cooking oats
1/2cup Cornmeal
1/2cup All purpose flour
1tsp Baking powder
1/2tsp Baking soda
1/4cup Sugar
3tbsp Grated orange rinds
1/4cup Almondnuts (chopped rougly)
1/2cup Applesauce
3tbsp Canola oil

Mix together quick cooking oats, cornmeal, all purpose flour, baking powder, baking soda, sugar,grated orange rinds, apple sauce, canola oil and chopped almond nuts and turn everything as dough....Dust the dough with few spoons of all purpose flour..roll the dough with a rolling pin as a thick disc..with a knife cut the disc into 8 wedges..

Transfer the wedges to a cookie sheet,leave atleast few space between the scones, meanwhile preheat the oven to 425F..brush the tops of the scones with canola oil...bake them for 20 minutes r until they get slightly browned...

Let them cool..serve them with coffee r tea..simply with any spreads..

Saturday, June 27, 2009

Sesame N Baby Bokchoy Stir-fry

Sesame seeds is the seed of an annual herb and this sesamim indicum that is sesame seeds grows well in hot climates, this sesame seeds are most commonly produced seed..The yellowish, red or black seeds are used in bread products, also in stir-fries.. Sesame seed has been enjoyed by humans since the dawn of civilization..it is used in breads, candies, main dishes as a garnish on pasta and vegetables and for its oil content..Sesame seeds have a nut-like and mild flavour..Chinese cuisine goes always for sesame seed oil and toasted sesame seeds for their noodles, stir fries etc..Here is one among stir-fry i have prepared with baby bokchoy and sesame seed oil with toasted sesame seeds..its really very easy to toast sesame seeds, place them in a pan and stir over medium heat for a minute or two until they turn brown lightly..This simple stir fry tastes delicious and goes utterly delicious with hot steaming rice also this dish needs hardly 5 minutes to prepare..This easy and healthy stir-fry goes to Think Spice-Think Sesame Seeds guest hosted by Pj of Seduce your tastebuds, event started by Sunita...

10nos Baby Bokchoy(cut lengthwise)
2tsbp Sesame oil
2tbsp Toasted sesame seeds
1no Onion (chopped lengthwise)
1tsp Ginger pieces
2tbsp Dark Soya sauce
1tbsp Green chilly sauce
1tsp Rice Vinegar

Heat the sesame oil and add the ginger pieces and chopped onions, stir until the onion turns slightly tender, add the bokchoy pieces to the onion and just give a stir, add immediately the soya sauce, rice vinegar, green chilly sauce and stir fry until the boychoy turns tender, put off the stove, finally add the toasted sesame seeds to the bok choy stir fry and give a stir...

Serve hot with hot rice!

Friday, June 26, 2009

Spinach Mini-Dosas & Vegetable Kurma

Spinach is a leaf vegetable which grown in the temperate regions of the world. It is green in color and is a good source of iron and calcium. There are three main types of the vegetable: Savoy, smooth leaf and semi-savoy. Savoy has dark green, crinkly and curly leaves and is the most common type available in supermarkets. Smooth leaf has smooth, broad leaves that make it easier to clean than the savoy variety. This type is usually grown for use in canned and frozen spinech and soups. Semi-savoy is a hybrid with slightly crinkled leaves and the same texture as savoy, but it is not so tricky to clean.I do often prepare dishes with spinach greens from dals to stir fries but never tried to make breakfast dishes with spinach green, after a long hesitation i added few spinach leaves grinded with green chillies, ginger pieces and coriander leaves to the left over idly batter to make out as spinach dosas, i prepared as mini dosas and the little ones at home like it much with vegetable kurma..even for my surprise, everyone at home liked much this green dosas..

Spinach Mini-Dosas:
2cups Left over idly batter
1cup Spinach leaves (chopped)
1tsp Ginger pieces
2nos Green chillies
3tbsp Coriander leaves (chopped)

Grind together the chopped spinach leaves, ginger pieces, green chillies and chopped coriander leaves into fine paste, add this paste to the idly batter and add a quarter cup of water and mix everything well..heat a non stick pan, grease the pan with oil and paper towel or with a slice of onion..now pour a spoonful of batter and turn in clockwise to small circles..drizzle few drops of oil around and flip the other side and cook well..Serve hot..

Vegetable Kurma:
2cups Mixed Vegetables (potatoes, carrots, green peas)
1no Onion (chopped)
2nos Tomato (chopped)
2nos Whole spices (cloves, cinnamon stick, bayleaves, cardamom)
1tsp Ginger paste
1tsp Garlic paste
Few mint leaves

To Grind:
1/4cup Grated coconut
1tsp fennel seeds
1/2tsp Cumin seeds
1tsp Peppercorns
2tbsp Coriander leaves
1/2tsp Garam masala powder
4nos Green chillies
1cup Yogurt

Grind everything from the list 'To Grind' as fine paste and keep aside...heat enough oil and add the whole spices, fry them until they turns brown, add the chopped onion pieces, tomato pieces, garlic paste, ginger paste and cook everything until the oil get separates, add immediately the mixed vegetable and saute everything until the veggies turns bit tender...add the already grounded paste to the veggies and stir everything well, add enough salt to the gravy also add enough water to the gravy as per ur need..cook everything in medium flame until the veggies get well cooked..finally add the mint leaves and put off the stove..

Serve hot as side dish with hot spinach dosas!!!!..

Pickled Green Chillies

I am not a chilli person, but i love anything as spicy and hot...but this pickled green chillies is not that much spicy coz i have had them in chinese restaurant long back since that day i thought that i should give a try to prepare my own green chillies at home...I tried making out this pickled green chillies at home last weekend as i bought few  fresh green chillies from Indian grocery...This pickled green chillies suits prefectly when u go for pastas, noodles and for soups to enhance the flavour also to give spicyness to those dishes...U can also have with steamed vegetables as a perfect accompaniment..U can keep this pickled green chillies in cool place or u can store very well in refrigerator..If u think that these pickled green chillies might be very hot, u can deseed the green chillies also u can chop them  very well..i didnt deseeded my green chillies and just loved having this hot and spicy pickled green chillies with my dishes...

10nos Green chillies
1/4cup White rice vinegar or white vinegar
1tsp Sugar
1/2tsp Salt

Bring water to boil and add the green chillies, let them cook until the flavours comes out, put off the stove and pass immediately the cooked green chillies to cold water, bring boil together the rice vinegar, salt and sugar and add the cooked green chillies to the vinegar and put off the stove...Leave it for atleast 3hours aside before serving, if its too vinegary, stir a spoon of sugar to the pickled green chillies..


Thursday, June 25, 2009

Microwave Stuffed Vegetable Idli With Tomato Sambhar

Microwave Stuffed vegetable Idli!!! yeah i did today for our dinner with idli batter and with some left over masalas to give them a second chance to have them for our dinner....I didnt bought microwave idli moulds to prepare this easy microwave idli, i greased a shallow bowl and used those greased bowl to cook these microwave idlis...I poured already prepared idli batter to half of the bowl and added few spoons of some left over masalas which i prepared for making out samosas for snacks and covered again with few spoons of idli batter...I cooked this bowl filled with idli batter and masala for 5 minutes in high, and the final result was a soft and fluffy stuffed idlis...We enjoyed having this easy dinner with tomato sambhar which i do often for our dinner if our dinner goes for idli and dosas...This tomato sambhar suits wonderful with pongal and pooris, tangy tomato sambhar with onions, green chillies and cooked dal was a prefect pair for this microwave stuffed vegetable idli...

Microwave Stuffed Vegetable Idli:

2cups Idli Batter
1/2cup Any leftover masalas
Few drops of Oil

Grease a bowl and pour the idli batter to half of the bowl, add a tablespoon of masala, pour again the idli batter to cover the masala, cook in microwave for 5 minutes in high..insert a toothpick to check whether the idli is well cooked, if its come out clean, the idli is prefectly cooked..

Tomato Sambhar:

1cup Cooked dal
1no Onion (chopped)
2nos Tomatoes (chopped finely)
3nos Green chillies (slit opened)
2nos Garlic cloves (crushed)
1/4tsp Mustard seeds
1/4tsp Urad dal
1/4tsp Cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
1/2tsp Lemon juice
2tbsp Chopped coriander leaves

Heat enough oil and add the mustard seeds, urad dal, cumin seeds, dry red chillies and asafoetida powder and let them splutters, add the chopped onions, chopped tomatoes, slit opened green chillies and crushed garlic cloves, saute everything until the onions turns transculent...add the cooked dal with enough water and salt..cook until the oil gets separates, finally add the lemon juice and chopped coriander leaves and put off the stove..

Enjoy the delicious tomato sambhar with microwave stuffed vegetable idli!!!!

Strawberry Maple Syrup Salad

Are you searching for a simple salad with strawberries and also delicious with a secret ingredient called for maple syrup  instead of honey, this salad is definitely one of the tastiest salad and also quick, easy, refreshing also nourishing salad with strawberry chunks soaked almost in maple syrup..I kept a bowl of strawberry chunks in a bowl and proposed my family to serve themselves to enjoy with strawberry chunks, they have added the maple syrup as per their need and my H prepared his bowl of strawberries which was completely submerged in maple syrup..This salad can suits very well for picnics since they can be prepared instantly with maple syrup..Voila!!!this easy strawberry salad with maple syrup goes directly to Happy Cook's Strawberry Feast...

1/2kg Strawberries (chopped as pieces)
Maple Syrup

Take the strawberrie pieces in a bowl and drizzle the maple syrup as per need, or else u can very well soak the strawberries with abondant of maple syrup for half an hour and keep in fridge, serve chilled..Enjoy this delicious and easy salad...

Wednesday, June 24, 2009


Bhel puri is a puffed rice dish with potatoes and a tangy tamarind chutney..its a type of chaat particularly identified with Mumbai beach...Bhelpuri is prepared across India with many different names...The ingredients include diced boiled potatoes, tamarind and dates chutney,with sev, chopped onions, chopped tomatoes etc..Bhelpuri was originally from Gujarat and its a fast food item, later they got merged with mumbai culture and became synonymous with Mumbai..There are two popular chutneys are used to prepare this bhelpuri, one is dark sweet chutney made mainly with dates and tamarind and the another one is spicy green chutney made with coriander leaves and green chillies...I went once to Mumbai, but i have tasted few mumbai chaat foods since am a great fan of chaat foods.

2cups Puffed rice
1cup Sev
1/2no Red onion(chopped finely)
1/2no Tomato (chopped finely)
2no Potatoes (boiled and chopped)
1/4cup Cucumber pieces
1/4tsp Chaat Masala
1/2tsp Sweet chutney (tamarind and dates chutney)
1/2tsp Spicy green chutney (coriander n green chilly chutney)

Mix everything in a large bowl and serve immediately in a small snacks plates... else the juice from tomatoes, cucumber may turns this bhel puri soggy..Enjoy!!!

Strawberry N Chocolate Chips Sorbet

Strawberry and Chocolate chips sorbet is a frozen blend of pureed strawberries with few chocolate chips, sugar with a light and refreshing taste and soft even they are slightly grainy..Sorbet is a french word for sherbet and is made with fresh fruit juices or purees, sugar, water and sometimes with lemon or lime juice..Sorbets become very popular in 19th and early 20th century when they were served as a palate cleanser between the courses..Today they are sometimes served between the courses, but very much often they are served for desserts...Fruit sorbets are really very light and refreshing which goes for only fruit purees, water, sugar and lime juice, the water and sugar are combined to a makes a sugar syrup which is chilled and then added to the fruit purees.. U can very well use fresh or frozen strawberries to make out this sorbet...I have added few chocolate chips to change the usual strawberry sorbet, frozen chocolate chips makes this sorbet bit rich and more tasty while having...Needless to say am sending this strawberry sorbet to Happy Cook's Strawberry Feast....

2cups Fresh Strawberry puree
3/4cup Sugar
1/4cup Water
1tbsp Lime juice
1/4cup Chocolate chips

Add the sugar and water in a small sauce pan, heat the pan in simmer and stir until the sugar gets dissolved, keep aside and let the syrup get cooled , place the syrup in fridge until they are completely chilled...Take the strawberry puree, lime juice together in a bowl and add gradually the chilled sugar syrup, stir well... finally add the chocolate chips, give a stir and pour the strawberry puree in a stainless steel container and arrange in freezer...

When the sorbet is completely frozen , remove from the freezer..let the sorbet stand in room temperature until they are partially thawed to be served...


Tuesday, June 23, 2009

Alu Fry - T&T From Hooked On Heat

Have you ever tried adding whole fennel seeds, whole coriander seeds and dry fenugreek leaves in ur potato dish?? may be some of us, but i never did till when i came across this delicious potato fry in Meena's Hooked on heat blog, i just loved the flavours that meena have added to make out this delicious alu fry...She didnt went for loads of spices, just with fennel seeds, coriander seeds, cumins seeds and usual spice powders she prepared this droolworthy alu fry...This alu fry suits very much with sambhar rice, rasam rice also with curd rice as side dish...I loved this alu fry very much and i have already prepared twice this delicious alu fry, which is our favourite now..Check out Meena's Alu fry with simple ingredients...Adding fenugreek leaves give a distinct flavour to this alu fry and its really very quite new to me..Voila !!! this delicious alu fry goes straight to T&T-Hooked on Heat guest hosted by KC of Kits Chow, event started by Zlamushka...

2cups Potatoes (diced and boiled)
3/4cup Chopped onions
1tsp Cumin seeds
1tsp Coriander seeds
1/2tsp Fennel seeds
1/4tsp Turmeric powder
3/4tsp Red chilly powder
1tbsp Dry Fenugreek leaves

Heat enough oil and add the cumin seeds, coriander seeds, fennel seeds, let them splutters..add immediately the chopped onion and fry until they turns transculent..Add the boiled potatoes with red chilly powder, turmeric powder and salt...Fry in simmer until the oil get separates...finally add the dry fenugreek leaves and toss gently...cook for few seconds and put off the stove..

Enjoy the alu fry with any sort of rice dishes!!!

Moroccan Batbout

Batbout is another famous moroccan bread which will be quite soft and chewy bread, Its a pita like bread which can be very well stuffed with vegetable fillings as well as meat fillings...its also suits prefectly for making sandwiches...U can prepare these batbout breads as medium sized breads also as very small batbouts... this batbout can be served very well for breakfast with butter, jam and chocolate spreads..while the very small batbouts as appetiziers with any dips...Batbout are usually prepared with active yeast, semolina flour, all purpose flour or with wheat flour instead of all purpose flour ....Moroccans called this batbout as bread eventhough these batbouts are not baked  in oven but they are prepared in stove top..Yeah!!!!this batbouts ressembles very much like our parathas.U can keep batbout very well as fresh for two days at room temperature. They can be freeze well, and can be heated in a microwave directly from the freezer. Just be careful not to overheat them or else they will dry out very soon.This delicious and soft Moroccan bread goes to IAVW-Moracco guest hosted by Lavi, event started by Vaishali also sending to EFM June- Breakfast & Variety rice series by Srilekha...

2cups All purpose flour
1+1/2cup Semolina flour
1tbsp Active dry yeast
1tbsp Sugar
1tbsp Salt
1+1/4cup Water(luke warm)
2tbsp Olive oil

Mix the yeast with quarter cup of luke warm water , sugar and salt...let it sit for 5 minutes until they turns foamy.. Mix together the semolina flour and all purpose flour, make a well and add the foaming yeast ,oil, water to form a dough..the dough should be soft but not sticky...knead the dough for few minutes and divide the dough as 5-6 medium sized balls , roll each ball into thin circles, arrange the rolled dough in a clean and dry towel and leave to rise  for 1 hour..after an hour the rolled dough would have doubled their volume..

Heat a lightly oiled iron skillet or non stick pan, cook the batbout on turning several times, cook in simmer for few minutes until they turns golden brown on both sides and arrange in wire rack to get cool a bit...batbout can be served bit warm too..

Enjoy the batbouts with any sort of dips and spreads!!!

Monday, June 22, 2009

Mixed Vegetable N Paneer Tomato Rice

As usual i have prepared this rice with loads of colourful veggies which were laying in my fridge , with few chunks of paneer cheese but simmered in freshly pureed tomato sauce..Usually i used to prepare these sort of variety rice since its really very quick, fulfilling, delicious,also suits prefectly as lunch box menu also healthy since this sort of rice goes for variety of veggies, so needless to say this sort of mixed vegetable rice attracts very easily picky eaters who doesnt like veggies at all...this is my way to feed my familly members, since i have picky eater at home also when i serve this sort of variety rice , sometimes i wont even prepare any side dish...So its really very easily to finish all our left over veggies laying in our fridge, also now am adding soya chunks to my variety rice or else paneer chunks just to make much more delicious!!...

2cups Basmati Rice (cooked)
2cups Mixed Vegetables (carrots, bellpeppers,babycorn pieces,beans,greenpeas)
1/2cup Paneer cubes
1no Onion (sliced lengthwise)
3nos Tomatoes (chopped roughly)
1tsp Cumin seeds
1/2tsp Garam masala powder
1tsp Red chilly powder
1/2tsp Cumin seed powder
1/4tsp Pepper powder
2tbsp Coriander leaves

Heat enough oil and add the cumin seeds, let them splutters..add the onion slices and saute until its turns transculent, now add the mixed vegetables and stir with red chilly powder, cumin seed powder, pepper powder, garam masala powder, coriander leaves with enough salt...meanwhile grind the chopped tomatoes as puree..heat few drops of oil in a small pan and shallow fry the paneer cubes until they turns golden brown, keep aside...once the veggies are half cooked, add the freshly grounded tomato puree and cook everything in medium high flame until the oil get separates...Finally add the cooked rice and fried paneer cubes to the cooking veggies , toss gently until everything get well mixed..

Serve hot!!

Sunday, June 21, 2009

Ginger-Chilli Shrimp - T&T from Hooked On Eat

Its kinda hard to quit Meena's Hooked On Heat if u go for a quick walk through her blog..I used to go to her blog whenever i have few hours to sit before my system...she have a tremendous collections of delicious vegetarian and non-vegetarian dishes...With her eyecatching clicks, all her dishes makes us more hungry and am damn sure that her clicks will pull us to make out her yummy dishes...I prepared this Ginger-Chilli Shrimps last week and serve with hot steaming basmati rice, needless to say that we just loved having this fabulous spicy shrimps..In this recipe, i have reduced the spicyness in this recipe as the original recipe goes for since my family members arent great fan of hot dishes..So when comparing to Meena's Spicy Shrimps, my dish will definitely looks little spicy...However it was really a great pleasure to enjoy this hot and spicy shrimp dish...Voila am sending this shrimp dish to Tried & Tasted From Hooked On Heat guest hosted by Kits Chow, event started by Zlamushka...Enjoy the hot and spicy yummyy shrimp...

20nos Shrimps (big)
1no Onion( big &sliced finely)
1tbsp Ginger (chopped finely)
1tbsp Tomato paste
2tbsp Soya Sauce
1tbsp Lime juice
1/4tsp Turmeric powder
1/2tsp Red chilly powder
1/2tsp Redchilly flakes
3tbsp Sesame oil
2tbsp Green onions(chopped)

Marinate the shrimps with turmeric, chilly powder and lime juice for 20minutes, fry in bit oil until the shrimps turns crispy...Heat the oil,saute the ginger pieces and now add the onion slices and saute until they turns tender ..add the chilly flakes, salt, tomato paste and soyasauce and stir-fry for a few minutes until the oil gets separates, add the fried shrimp and stir fry again for few minutes, cook until everything blend together...

Garnish the ginger chilli shrimps with chopped green onions and serve with hot rice!!!

French Pancakes(Crêpes) Stuffed With Strawberries

Crêpes the famous french pancakes are made by pouring a thin liquid batter into a hot frying pan or flat circular hot plate, often with a trace of butter or oil on the pan's surface. The batter is spread evenly over the cooking surface of the pan or plate either by tilting the pan or by distributing the batter with an offset spatula.
Common savoury fillings for meal crêpes include: cheese, asparagus, ham, spinach, eggs, ratatouille, mushrooms, artichoke in certain regions, and various meat products.When sweet, they can be eaten as dessert. They can be filled with various sweet toppings, often including Nutella spread, sugar granulated or powdered, maple syrup, lemon juice, whipped cream, fruit spreads and sliced soft fruits.Here is my version of serving my french pancakes with strawberry chunks marinated with few teaspoons of Strawberry jam and few tablespoons of whipping cream, I dont think nothing will beat when compared to this delicious dessert also fulfilling snacks for school returning kids..

10nos Crêpes (French pancakes)
15nos Fresh Strawberries
3tsps Strawberry Jam
2tbsps Whipping cream

Chop the strawberries as medium size chunks, marinated the strawberry chunks with strawberry jam and keep aside for half an hour...While serving arrange the marinated strawberry chunks over the cooked crêpes and pipe out the whipping cream over the strawberry chunks...

Serve immediately and Enjoy!!!

Saturday, June 20, 2009

Chilly Chicken

Chilly Chicken- one more hot and spicy dish with marinated chicken pieces with bell pepper pieces...This is such a delectable dish with chicken pieces and also one of my favourite dish which i do prepare often, sometimes i do prepare this chilly chicken by preparing a batter with cornflour n egg and while sometimes i do prepare by marinating the chicken chunks with sauces,chilly powder, ginger pieces, garlic pieces,flour by stir frying those marinate chicken chunks..This chilly chicken is my second version that is i didnt deepfried the chicken chunks with batter, but as stir fry the chicken chunks by marinating with all sauces, spices and flour...Chicken and bell pepper pieces together makes this delicious chilly chicken more delicious, tasty and yummy...This delicious chilly chicken suits prefectly for rice dishes, rotis and chappatis...just love this chilly chicken like anything, a real feast for chicken lovers...Voila, this chilly chicken goes directly to Viki's The Potluck-Chicken also to AFAM-Bell peppers hosted by me, event by Maheswari...

2cups Chicken chunks
2nos Onion (chopped as dices)
1tbsp Ginger (crushed)
5nos Garlic cloves (minced)
2nos Green chillies (chopped finely)
2nos Bell peppers (sliced lengthwise)
1/2tsp Redchilly powder
2tbsp All purpose flour
2tbsp Soyasauce
1tbsp Rice vinegar
Few coriander leaves

Mix the flour, chilly powder, soya sauce, vinegar, ginger pieces,green chilli pieces garlic pieces and salt..add the chicken pieces to this marination and marinate it for atleast 4hours in fridge..heat the oil in a fry pan and add the onion, saute till they turns slightly golden, now add the marinated chicken pieces, capsicum pieces and saute in low heat for few minutes until the chicken get cooked...garnish with coriander leaves and serve..

Serve hot!!!

Mango N Dates Syrup Juice

Mango and Dates Syrup Juice, i can definitely say that i have created this juice  with store bought dates syrup..since i had a bottle full of Lion's Dates Syrup which i bough few days back from Indian grocery also a few mangoes left in my fridge which i bought last week i combined both this incredible ingredients to make out this flavourful also healthy drink which suits prefectly for everyone, instead of sugar i have added a teaspoon of iron rich dates syrup...Instead of making bakes with my sweet mangoes, i simply prepared this mango juice to change the usual way of making out juices...U can very well replace the dates soaked with honey instead of dates syrup, if u r not able to get dates syrup from groceries...Obviously this delicious drink goes to Srivalli's Mango Mela...

1cup Fresh Mango chunks
1tbsp Lion's Dates Sryup
Ice Cubes

Blend together the fresh mango chunks, dates syrup and ice cubes...Serve immediately and enjoy the healthy and fresh juice!!

Savoury Sesame N Spinach Buns

Sesame seeds contain sesamin and sesamolin, substances that is believed to prevent high blood pressure and protect the liver against damage.Sesame seed is a good source of Vitamin E, that is why it can help strengthen the heart and the nervous system.Half cup of sesame seeds contains 3 times more calcium than half cup of whole milk.Unhulled sesame seeds can be stored in an airtight container in a cool, dry, dark place. Once the seeds are hulled, they are more prone to rancidity, so they should then be stored in the refrigerator or freezer.Add sesame seeds into the batter the next time you make homemade bread, muffins or cookies.Combine toasted sesame seeds with rice vinegar, tamari and crushed garlic and use as a dressing for salads, vegetables and noodles.We know very well that spinach have loads of health benefits, I prepared spicy and delicious savoury buns with frozen spinach, crushed garlic, red chilly flakes, quick cooking oats, sesame seeds, flax seeds, store bought fried onions...Its such a healthy and delicious spinach buns suits prefectly even when u go for picnics, this savoury buns can be served with herbed creamy cheese for a quick dinner with any sort of soups...We enjoyed having this sesame and spinach buns with cheese and salad filling..

1+1/2cups Whole wheat pastry flour
1/2cup Quick Cooking oats
1cup All purpose flour
2tbsp Olive oil
1tbsp Flax seeds
2tbsp Sesame seeds
3/4cup Spinach (frozen)
2tsp Redchilly flakes
1/4cup Fried onion
1tbsp Crushed garlic cloves
1tsbp Active dry yeast
1tsp Salt
1/2tsp Sugar

Combine in a cup of luke warm water, the active dry yeast, salt and sugar..let it sit for 5 minutes..Take the all purpose flour, whole wheat pastry flour, quick cooking oats, flax seeds, sesame seeds, frozen and thawed spinach, redchilly flakes, fried onions, crushed garlic cloves, olive oil and mix everything well..gradually add the foamy yeast with half a cup of luke warm water, knead as dough...dust the dough with enough flour and knead for few minutes until its turns soft..arrange the dough in a greased bowl , let it sit for an hour in a warm place..

Once the dough doubled their volume, make 6balls from the dough and roll them as buns...Arrange the buns in a baking sheet and let it sit again for an hour...Brush the buns with olive oil and springle the sesame seeds over the buns...Preheat the oven for 350F..

Arrange the unbaked buns in middle rack of the oven and bake for 30 minutes or until the buns turns golden brown...Enjoy the savoury buns!

Friday, June 19, 2009

Mushroom, Spinach N Tomato Soup

Mushrooms have been used for thousands of years both as food and for medicinal purposes. They are often classified as a vegetable or a herb, but they are actually fungi.Mushrooms are an excellent source of potassium, a mineral that helps lower elevated blood pressure and reduces the risk of stroke.Mushrooms are a rich source of riboflavin, niacin, and selenium.The latest findings show that white button mushrooms can reduce the risk of breast cancer and prostate cancer. An extract of white button mushrooms decreased cell proliferation and decreased tumor size in a dose-dependent manner.Spinach is a bundle of nutrients and has numerous health benefits. Flavoniods is a compound in spinach, which has anti oxidant and anti cancer properties. Spinach helps in lowering blood pressure due the presence of magnesium. Vitamin K, which is important for maintaining bone health, is also available in spinach. Moreover, spinach protect against heart disease. Vitamin C in spinach provides anti-inflammatory benefits. Spinach can give smarter brain and better eyesight due to its richness in vitamins..While tomato is very rich in essential minerals, It is a good source of potassium, chromium, manganese, dietary fiber, copper, magnesium, phosphorous and iron.Tomatoes contain lycopene, which is known for its antioxidant properties. It also has cancer-preventing properties and helps prevention of heart diseases. Tomato is a good source of fiber, which reduces high cholesterol levels and for maintaining blood sugar levels. I have combined these three delicious veggies to prepare this delicious soup since it was quite a long i prepared soup with spinach.. Its a prefect soup of dinner also a prefect starter before lunch...

1cup Button mushrooms
1cup Spinach (chopped )
1/2cup Tomato pieces(chopped)
1cup Vegetable stock water
1no Onion (chopped)
3nos Garlic cloves (crushed)
1/2tsp Nutmeg powder
1/2tsp Pepper powder
3/4tsp Ginger powder
2tbsp Corn flour
1tsp Cream
Olive oil

Heat few drops of olive oil, add the chopped tomato pieces, chopped spinach and saute until the spinach shrinks,tomatoes turns mushy..keep aside..add the quarter cup of vegetable stock to the cooked tomatoes and spinach , grind everything as coarse puree..

Now heat enough oil and add the chopped onions, crushed garlic cloves, saute until the onions turns transculent...add the button mushrooms (i used the tiny button mushrooms, so i didnt chopped the mushrooms, u can very well chop the mushrooms) and stir for few minutes...now add the already grounded puree to the cooking mushrooms, all the spice powder and also the remaining vegetable stock..add enough water if needed..cook everything in simmer, make a thin paste with cornflour and water..add this corn flour paste to the cooking soup until they turns thick..put off the stove...

Before serving, garnish a teaspoon of cream and enjoy the hot soup!!!

Mushroom N Cheese Focaccia

Focaccia is a style of bread made popular in Italy, and spreading around the world wherever Italian settlers and traders have formed communities. The bread is relatively flat, usually quite plain inside, but topped with olive oil and herbs, and occasionally with sliced olives on top. A range of varieties of focaccia exist, and in the 21st century new varieties have been created due to the versatility of the basic recipe.focaccia is slightly different in that the loaf does rise slightly so is not a traditional unleavened bread, and the focaccia recipe is mostly unknown in the Middle East, yet has a history of being prepared in Turkey, Greece, Italy, France, and Spain.Focaccia is no longer strictly the preseve of Italian communities, nowadays it can be found in almost all bakeries and supermarkets. With a wide variety of seasonings, focaccia bread makes a very tasty sandwich bread, and is frequently served with cheese fillings.I have already prepared Olive Basil Focaccia and Onion Focaccia and here comes my another focaccia bread with chopped mushrooms and grated emmental cheese..

3cups All purpose flour
1tbsp Active dry yeast
1tsp Salt
1tsp Sugar
1 +1/4cup Warm water
5tbsp Olive Oil (shaping,greasing)
15nos Button mushrooms (chopped)
1/2cup Cheese (grated)

Mix the sugar, salt n yeast in luke warm water n let them sit for 5 minutes.. meanwhile take the all purpose flour in a mixing bowl n add the foaming yeast, mix everything well, its will be stickly at this point, transfer them to lightly floured surface n knead for a while until they turn soft dough..

Coat a deep bowl with olive oil n place the soft dough also brush with more oil, cover it n let it rise for 1 hour in a warm place..After an hour it will almost doubled the size...Grease few drops of oil to the baking pan n press the dough to flatten them, springle the chopped mushrooms over the dough and let them sit again for 1 hour..

The dough will again rise n double in sizen now springle the grated cheese over the dough....Preheat the oven to 475F, place the baking pan in middle rack n bake for 20 minutes r else until the dough turns slightly brown..

Serve them with cream cheese, salads etc...Excellent for dinner r breakfast sandwich...Am sending this focaccia to Susan's Yeast Spotting...

Thursday, June 18, 2009

Microwave Swiss Müesli

Swiss müesli is a prefect breakfast and also healthy breakfast for early risers, late risers and big or light eaters..Fresh muesli is made with fresh oat, fresh fruits of the season, seeds such as sunflower seeds and other valuable nutritious seeds, hazel nuts and walnuts, honey or brown sugar and fresh milk - and sometimes fresh yoghurt or whipped cream.Dr. Bircher-Benner was the first to serve this cereal at his Zurich clinic in the late 19th and early 20th centuries. He used a balanced, close to vegetarian diet including cereals, fruit, vegetables and nuts- to heal his patients. He changed the way people ate in the 19th century.Swiss Müesli goes for chopped or grated apple pieces,hazel nuts or almond nuts and dried fruits..I prepared this swiss müesli in microwave since its need just 5minutes to prepare and also very fulfilling and nutritious breakfast with healthy stuffs...Am sending this delicious and healthy breakfast to MEC-Breezy Breakfast guest hosted by Simran of Bombay foodie, event started by Srivalli...Also to AWED-Swiss guest hosted by Sweatha, event started by DK, finally to EFM June- Breakfast & Variety RIce by Srilekha...

3cups Quick Cooking Oats or rolled oats
1/2cup Apple (grated)
3tbsp Almond flakes
2tbsp Dry cranberries
2tbsp Raisins
2tsp Packed brown sugar
2cups Milk
1/2tsp Butter

Melt the butter in a microwave bowl for a minute in high, add the grated apple to the butter and cook for 2 minutes, finally add the milk to the grated apple pieces and cook again for 3 minutes in high..take out the microwave bowl, add the quick cooking oats, almond flakes, cranberries, raisins, sugar...Mix everything well and keep aside for few minutes... finally i have added few pieces of tutty fruity pieces to the soaked oats...

Serve as breakfast!!!

Chilly Paneer

Paneer is the most famous and common South Asian Cheese..It is an unaged, acid-set, non-melting farmer cheese made by curdling heated milk with lemon juice or with vinegar..the paneer doesnt have salt and also they are very rich in protein..Paneer is completely lacto-vegetarian. Paneer is a source of protein for Hindu vegetarians.Coming to recipe, i prepared paneer cubes by shallow frying instead of making a batter with maida, cornflour and egg..i skipped all these steps and prepared simply by shallow frying the paneer cubes until they turns golden brown...As i skipped few steps to make this chilly paneer, this dish need hardly few minutes to prepare and they tastes prefect and delicious..Anything with paneer is my favourite and i just love this chilly paneer with hot steaming rice...we enjoyed this chilly paneer sterday for our lunch...

2cups Paneer cubes
1no Onion(chopped lengthwise)
5nos Garlic cloves (minced)
1cup Bellpepper pieces (red, green)
2tsp Chilly Sauce
2tsp Tomato sauce
2tsp Soya sauce
1tbsp Rice vinegar
1/2tsp Salt
2tbsp Sesame oil
2tbsp Chopped green onions

Heat few drops of sesame oil, add the paneer cubes and fry on both sides until they turns golden brown..add the chopped onions, garlic cloves, saute for few minutes..add immediately the bell pepper pieces, soya sauce, rice vinegar, salt, chilly sauce, tomato sauce and give a stir...cook in medium high flame until the bell peppers turns slightly tender...add now the shallow fried paneer cubes and give a stir...cook everything for 2 minutes and put off the stove..

Garnish the chilly paneer with chopped green onions..Serve hot!!!

Wednesday, June 17, 2009

Strawberry Shortcake

Shortcake is a sweet biscuit which ressembles very much like breads...shortcake is typically made with flour, sugar, baking powder, salt,butter, milk and sometimes with eggs... Shortcakes are prepared by adding the wet ingredients with the dry ingredients until they turn moist as wet batter, the wet batter can be dropped with a spoonful of batter to a baking sheet or poured in a loaf pan and baked until they get baked...The most famous dessert made with shortcake is strawberry shortcake...Strawberry shortcakes are prepared usually with sliced strawberries mixed with sugar,whipped cream...My version of strawberry shortcake is really quite easiy and need very less time to prepare..i skipped the egg part and prepared this shortcake simply with flour,butter, milk and baking powder with sugar...Am sending this easy eggless Strawberry Shortcake to Happy Cook's Strawberry Feast...am sending this shortcakes to Madhuram's Low Fat Baking Event...

1cup All purpose flour
1tsp Baking powder
2tbsp Sugar
3tbsp Butter
1/2cup Milk
10nos Strawberries chunks
1tbsp Sugar
2tbsp Whipping cream

Add the sugar and strawberry chunks together and keep aside for few minutes..Whip the cream until it holds a soft peak..cover and refrigerate for few minutes...

Preheat the over to 425F..in a bowl combine the flour, baking powder, sugar and mix, add the small cubes of butter and mix until they turns as coarse meal...transfer the mixture to a large bowl and make a well, pour the milk..with a fork stir everything gently, dont stir for a long...grease a cake pan and flour it, pour the batter and bake of 10 minutes or until risen and golden brown...remove from the pan and slice the biscuit as u desire...arrange few strawberries and whipping cream as ur desire and serve it!!

Khobz Dyal Smida (Moroccan Semolina Bread)

Khobz Dyal Smida, is it easy to pronounce the name of dish???lol..i enjoyed pronouncing the name and also enjoyed making this delicious and spongy semolina bread, as i told before am posting the famous semolina bread that i have prepared earlier, which i enjoyed with my eggplant dip...Moroccan cuisine have various numbers of breads and the moroccan women used to prepare their bread daily and early in the morning...One among those bread is this khobz dyal smida...Semolina is called as smida, pronounced as Smeeda in Moroccan Arabic...Moroccan cuisine is very much famous for their dish prepared with semolina..Semolina is used to make pasta, couscous and also for making flavourful and chewy bread.. This Semolina bread, is very much easy to prepare, this bread suite prefect for sandwiches,breakfast, tea time snacks or with tagines and stews....The more semolina used in this bread makes the bread more chewy and yellow in colour, i prepared this semolina bread as the recipe i found here says....i did the same way as the recipe post goes for...Needless to say that am sending this semolina bread to IAVW-Moracco guest hosted by Lavi, event started by Vaishali, also this bread goes to Madhuram's Low Fat Baking Event...

2cups Semolina flour
1+1/2cups All purpose flour+2tbsp Flour for dusting
1tbsp Sugar
1tbsp Salt
1tbsp Active dry yeast
3tbsp Olive oil
1tsp Coarse semolina
1+1/2cups Luke Warm water

Take a cup of luke warm water and add the yeast, salt and sugar..mix well and let it stands for 5 minutes until the yeast turns foamy...Mix the semolina flour, white flour and take the flours in a large vessel, make a well in the centre of the flours and add the foamy yeast..Add the oil and warm water to the flour and mix everything well with ur fingers..

Turn everything as dough, dust the dough with flour and starts kneading the dough..the dough must be soft but not sticky, knead them for 10 minutes, put the soft dough in a greased bowl and arrange the bowl in a warm place for an hour..After an hour the dough will surely doubled their volume...now divide the dough as two equal dough and shape them as circular discs...dust the dough with coarse semolina, place the dough over a baking sheet and 1eave them again for half an hour in a warm place...

Now preheat the oven to 435F (225°c)..poke the dough with a fork and bake the bread for 20 minutes in middle rack until the bread are nicely coloured and sound hollow when tapped...Transfer the bread to a rack and let it cool..

Slice the bread as per ur need and enjoy!!!! Also sending this bread to Susan's Yeast Spotting...

Tuesday, June 16, 2009

Swiss Chocolate Fondue

The recipe for ‘Fondue’ came from Switzerland. The name is French but the dish originated in ‘Switzerland’. The Swiss are fond of all fondues but especially of cheese fondue, which is had with crusty bread especially in the winters to keep off the cold. Many explanations was given for why a French name was given for a Swiss dish have been discussed. Various people have come up with different explanations. The chefs have their own glossary which says Fondue means simply ‘to melt’ in French..Seems the Swiss are very poor at naming their dishes and only good at making the finest and best cheese in the world. Initially i want to try swiss cheese fondue, but once i saw the chocolate fondue i really got hooked with this fondue and tried out at home..We had with marshmallows, u can serve very well with any sort of fruits.We just enjoyed this chocolate fondue sterday...Am sending this swiss chocolate fondue to AWED-Swiss guest hosted by Sweatha, event by DK..

2cups Chocolate pieces (chopped roughly)
1/2cup Cream
1tbsp Vanilla Essence

Melt the chocolate pieces along with the cream and vanilla essence in thick bottomed pan over low hear stirring continuously till it comes to a boil and then reduce the flame and keep stirring for another 5 minutes. Then remove the pan from the flame and allow the mixture to cool a bit, then pour it into a fondue pot or ceramic dish and serve.

Serve with any sort of fruit pieces or marshmallows!!!

Microwave Poached Egg With Cheese

A poached egg is an egg that has been cooked by poaching in wate...the egg is cracked into a pan of simmering water and simmered until the egg white has mostly solidified, but the yolk remains soft. The 'perfect' poached egg has a runny yolk, with a hardening crust n no raw white remaining..Fresh eggs will yield the best results... Broken into simmering water, the white will stay clinging around the yolk, and the egg results in cooked albumen and runny yolk. To prevent dispersion of the white of the egg, a small amount of vinegar may be added to the boiling water. Dipping the eggs into cold water for a few seconds immediately after taking them out of the boiling water prevents over-cooking. Several cuisines include eggs poached in soup or broth and served in the soup. In parts of central Colombia, a popular breakfast item is eggs poached in a scallion broth with milk, known as changua..Also here in France, peoples used to have poached eggs with grilled bread slices for their breakfast with cup of coffee...I tried out poached eggs as microwave version with few grated cheese and green onions...This microwave poached egg take hardly 2 minutes and its a super duper breezy breakfast if u really in hurry also with many healthy stuffs together...Voila!! am sending this MW poached eggs to MEC-Breezy Breakfasts guest hosted by Simran of Bombay Foodie, event by Srivalli...

1no Egg
1tbsp Chopped green onions
1tbsp Grated cheese
1/4tsp Melted butter

Grease a ramekin or small bowl with melted butter and add the water, now add the egg with pinch of salt n pepper..sprinkle the grated cheese and chopped green onions over the egg and cook in high for 2minutes in microwave oven,take off the poached egg from the ramekin and serve immediately with toasted bread slices..


Monday, June 15, 2009

Rösti -Swiss Potato Pancake

Rösti is a swiss dish which is prepared mainly with potatoes, this dish originated as a common breakfast eaten by the farmers in the Canton of Bern, but today it is eaten all over Switzerland, also in many places...many of the swiss people consider this potato pancake as national dish than considering it as breakfast dish...Rösti is made with potatoes which are grated and depending on the frying technique, possibly mixed with some butter or fried in oil later. The grated potatoes are then shaped into rounds or patties, which come in different sizes usually measuring between 3-12 cm in diameter and 1-2 cm thick. Often the Rösti is simply shaped inside of the frying pan. They are most often shallow fried but can also be baked in the oven. Although the basic Rösti consists of nothing but potato, a number of additional ingredients are sometimes added, such as bacon, onions, cheese, apples or fresh herbs. This is often considered to be a regional touch.When Sweatha announced for AWED-Swiss, i went on searching for some swiss dishes, i just loved this potato pancake much since its quite easy , simple and also cheesy...also am sending this swiss potato pancake to AWED-Swiss guest hosted by Sweatha , event by DK also sending to EFM June- Breakfast and Variety rice series by Srilekha...

5nos Potatoes (big)
1no Onion (chopped)
1/4cup Cheese (grated)

Cook the potatoes with enough salt and water until they get half cooked, drain the hot water and put immediately to cold water, peel the skin and grate the potatoes...Heat enough oil and saute the onions with enough salt in simmer until they turns transculent, dont let them burn...add the grated potatoes to the sauteed onion, mix well... now flatten the potatoes as a cake in the pan, cook in low heat for about 15 minutes...until the base get crips, turn on to a plate, springle now the cheese over the uncooked side...drizzle few oil and again add the potato cake cook, until it get well cooked the other side...


Mango Jelly

Jelly is a dessert item. Jelly can come in different taste choices, or flavors, depending on what fruit or artificial flavor. Jelly is a cold and solid food that is normally made from hot water and powder. I always fond for jelly and i just love fruity jellies  also i do prepare often by making out with fresh juice which i used prepare at home..its was quite a long i was really craving for mango jelly and this weekend i got a huge opportunity to buy alphonso mangoes from Indian groceries which is quite expensive also very rare here...I dont want to miss this great mangoes by having them directly without making out as jelly..i prepared this mango jelly at home with agar agar powder instead of gelatin powder which is well known as china grass, if u have gelatin u can use it very much to make out this delicious jelly..Am sending this simple yet a delicious dessert to Srivalli's Mango Mela...

1cup Thick mango puree
1/4cup Sugar
1/4tsp Mango Essence (optional)
1tbsp Agar Agar powder
1/4cup Water
1tsp Confection's sugar +chocolate powder

Heat the water and add the agar agar powder, whisk until they get well dissolved...Meanwhile mix together the mango puree, sugar and mango essence in a blender, pour immediately the agar agar water and give a stir...pour this mango puree in any bowl or silicon mould and keep in fridge for 2 hours...

While serving springle confection's sugar and chocolate powder over the jelly and serve it!!!!

Sunday, June 14, 2009

Methi Leaves Rasam

Fenugreek or Methi is grown as greeny leafy vegetables and  for its seeds, Fenugreek are used both as herbs also as spice in India...both the plant and the seeds are considered of having immense medicinal valuces, the plant is eaten as salad and cooked as stir fries, curries etc..one among the popular dish with methi leaves is Methi Saag, This fenugreek is cultivated worldwide, this plant contain ample composition of protein, starch, sugars, mminerals, oil, vitamins... Apart from culinary use, Fenugreek are used as medicine since the ancient ages in Inida, The traditional uses of fenugreek in ancient medicines include bronchial problems, general body pain, skin problems...Fenugreek is a lesser know spice from the pea family and these leaves have much milder flavor than the seeds, tasting somewat like a blend of fennel and celery..Now coming to this methi leaves rasam, few days back i bought a bunch of methi leaves from Indian grocery thought of making dal with methi leaves...finally i finished those green leaves as rasam..It tastes too good and delicious..i think making rasam with methi leaves is quite a prefect way to enjoy the full health benefits of this green leaves...Am sending this methi leaves rasam to CFK-Leafy Greens guest hosted by Pavani of Cook's Hideout, event started by Sharmi...

1cup Methi leaves (chopped)
1no Tomato(crushed)
2nos Garlic cloves (crushed)
1tsp Lemon juice
1tbsp Homemade Rasam Powder
1cup Cooked dal water
1/2cup Water
1/2tsp Mustard seeds+cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
2tsp Coriander leaves (chopped)

Take the cooked dal water, crushed garlic cloves, crushed tomatoes, home made rasam powder, water with enough salt together in a bowl ....heat enough oil and add the mustard seeds, cumin seeds, dry red chillies and asafoetida powder and let them fry..add immediately the chopped methi leaves and saute until they shrinks..now add the dal-spice water..once they starts bubbling, keep in simmer and cook for 2 minutes, finally add the lemon juice and chopped coriander leaves and put off the stove..

Serve hot with rice and  any spicy side dishes!

Saturday, June 13, 2009

Moroccan Lentils Tagine

Lentils are good for us!!!!... They are low in fat, calories and sodium, and are high in complex carbohydrates, fiber and protein. And, they have no cholesterol. Lentils can be an important source of iron, especially for women, whose iron needs are greater. Eating lentils with foods highly rich in Vitamin C  such as tomatoes, green pepper, broccoli and citrus fruits, helps the body absorb the iron more effectively. Lentils also provide potassium, especially important for people taking medications for heart disease and hypertension. Potassium is also thought to help lower blood pressure and reduce the risk for strokes.Versatile lentils are diet food. In addition to being low calorie , they are also filling and satisfying because they are high in fiber and complex carbohydrates. Here is a delicious moroccan dish with lentils and veggies....This dish is quite flavourful, tasty and nourishing coz of lentils and all the spice powders i used in this moroccan dish..Tagine is a type of dish found in North African cuisines of Algeria, Morocco and Tunisia, which is named after the special pot in which it is cooked, the traditional tagine pot is made entirely with a heavy clay which is painted or glazed, its consists of two parts: a base which is flat and ciruclar with low sides and a large cone like cover which rests inside the base while cooking, after cooking the base of tagine can be taken to the table for serving, i served this dish in my medium sized tagine pots  ..Am sending this lentils tagine to IAVW-Moracco guest hosted by Lavi's of Home Cook Recipes, event started by Vaishali...

3cups Lentils (soaked for an hour)
2cups Vegetable stock water
2nos Onions (chopped)
3nos Tomatoes (chopped)
5nos Garlic cloves (minced)
1tbsp Cumin powder
1tbsp Paprika powder
1/2tsp Pepper powder
2tsp Tomato paste
1/4cup Bellpeppers (chopped finely)
2tbsp Parsley leaves (chopped)
2tsp Coriander leaves (chopped)
3tbsp Olive oil

Heat the olive oil and add  the minced garlic cloves, followed by chopped onions, chopped tomatoes..saute everything for few seconds, add immediately the soaked lentils, tomato paste, cumin powder, paprika powder,pepper powder, salt , chopped bell peppers, chopped parsely leaves and coriander leaves and give a stir, add now the vegetable stock water and cook everything with lid closed until the lentils get well cooked..its very important to soak lentils before so that the cooking time will be very less...

Serve hot with moroccon breads!!! 

Friday, June 12, 2009

Zaalouk (Moroccan Eggplant Dip)

Moroccan cuisine is quite like our Indian cuisine with their different spice mix and flavourful dishes....I do love moroccan cuisine coz of moroccan people living in France, i often prepare the famous moroccan dish couscous other than that i was quite a novice in moroccan cooking...I got a real opportunity to try loads of moroccan dishes coz of Lavi of Homecook Recipes, since she was hosting IAVW event as theme Moroccan...Am very happy and enjoy cooking moroccan dishes since few days..i even asked few of my moroccan friends to teach me simple dishes they do prepare as their daily menu, one among those dishes this zaalouk is quite a flavourful and delicious dip served usually with moroccan breads or else with grilled meats or BBQ dishes...To serve this moroccan eggplant dip i prepared moroccan semolina bread, which suits prefectly and also tastes really delicious with this dip....Will post soon the moroccan semolina bread which is prepared already twice, coz everyone at home loved the semolina bread...Coming to this dip am sending this Zaalouk to IAVW-Moraco guest hosted by Lavi of Home Cooks Recipes, event started by Vaishali....

1no Eggplant(big)
2nos Tomatoes
3nos Garlic cloves (crushed)
1tbsp Lemon juice
2tbsp Olive oil
1tsp Paprika powder
1tbsp Cumin powder
1/2tsp Pepper powder
2tbsp Coriander leaves (chopped)

Wash and peel the skin of eggplant, cut the eggplant as small cubes..cook the eggplant cubes with enough water and salt for 15 minutes and drain the excess of water...chop the tomatoes finely...meanwhile heat the olive oil and add the crushed garlic cloves saute for seconds...now add the chopped tomatoes, cooked eggplant cubes, paprika powder, cumin seed powder, pepper powder and salt, cook in simmer, smash the veggies while cooking...Cook until the veggies get well cooked..finally add the lemon juice n chopped coriander leaves, give a stir and put off the stove...

Serve as dip!!!!!!

Mango N Almond Sorbet

Sorbet is a frozen dessert made from sweetened water flavoured with iced fruit typically juice or puree, chocolate, wine or with liqueur....The difference between a sorbet and granita is  sorbet will have a crunchier texture because of the freezing process. Once the liquid freezes, it forms  large-size crystals, which should not be present in sorbet because of continous stirring. while granita is also often sharded with a fork to give an even crunchier texture than sorbet when served.The sorbet is a french word and sorbets are served in Paris streets by the end of 17th century, then spread to England and to rest of Europe..Sorbets can be prepared with any sort of fruit juices or purees.....I prepared quite a delicious sorbet with mango puree, sugar, almond flakes and lemon juice for a trial, since a long i was planning to try out sorbet with some fruits,i tried out my first ever  sorbet with mango and almond flakes, needless to say how delicious and refreshing they are...Voila!!! my first sorbet with mango turned out extraordinary and fabulous!!! Am sending this mango and almond sorbet to Mansi's SHF- Fruits & Nuts and to Srivalli's Mango Mela....

2cups Thick Mango Puree
1/2cup Sugar
2tbsp Lemon juice
2tbsp  Almond flakes +few for garnishing

Whisk together the mango puree and sugar, until the sugar gets dissolves...add immediately the lemon juice and mix again finally add the almond flakes to the puree ...pour this thick mango puree in a stainless steel box and keep in freezer, after an hour stir the mango puree and keep again in freezer...Keep stirring twice or thrice for an hour...before serving, take out the frozen sorbet and keep in fridge for few minutes...

Serve the mango sorbet as scoops and garnish with few almond flakes!!!

Thursday, June 11, 2009

Jeera Alu - T&T From Hooked On Heat

Jeera Alu, i almost fallen for this delicious dish with potatoes..i love potatoes as anything, while browsing through Meena's Hooked On Heat her clicks tempted me a lot and i spend almost an hour...I just loved the simplicity of this delicious and flavourful potatoes fried with cumin seeds..Thanks Meena for this spicy potato roast with cumins, we enjoyed this spicy dish with rasam and hot steaming rice...This dish gonna take a special place in our weekly menu...Am sending this jeera alu to Tried & Tasted -Hooked on Heat guest hosted byKC of Kits Chow, event started by Zlamushka...U can find Meena's Jeera Alu here...

3nos Potatoes
1tbsp Cumin seeds
3/4tsp Red chilly powder
1/4tsp Turmeric powder

Cut the potatoes as cubes, heat the oil and add the cumin seeds and let them splutters, add the cubed potatoes and cook in simmer for few minutes..add the red chilly powder, turmeric powder and salt..springle some water and cook until the potatoes get well cooked..

Serve hot with rice and any gravies!