Tuesday, July 14, 2009

Small Break...

Hi Friends...

Am leaving for a small break as summer vacations and i'll be back after few days..Will definitely miss all ur yummy posts and also am very sorry for not commenting to all your posts...I'll try to schedule few posts if possible..

Happy Summer Vacations!!!!

Sunday, July 12, 2009

Black-eyed Peas Sundal

Black eyed peas belong to legume family and they are really healthy when they are pressured and seasoned makes a prefect evening snack items for everyone, this black eyed peas are low in fat, contains no cholesterol and also low in sodium...They are high in potassium, fiber and iron...healthy black eyed peas sundal are really fulfilling, protein packed snacks also definitely a delicious snacks...My mom used to prepare various varieties of sundals with many dry legumes like yellow peas, cow peas, blackeyed peas etc..my favourite goes always to yellow peas sundal and black-eyed peas sundal..Am sending this simple but yet a healthy sundal to Sunday Snacks-Spill the bean guest hosted by Priya of Akshayapaatram, also goes to MLLA-13th helping guest hosted by Sunshinemom, event started by Susan, finally sending to CFK-Evening Snacks guest hosted by Divya of Dil Se, event started by Sharmi...

1/2cup Black-eyed peas
1/4tsp Ginger (finely chopped)
1/4tsp Mustard seeds
1/4tsp Urad dal
1/4tsp Asafoetida powder
5nos Curry leaves
1/4tsp Salt
2tbsp Grated coconut

Soak black-eyed peas overnite, next day rinse in cold water and pressure cook with salt upto one whistle and switch off..Dont over cook, it might turn very mushy...Heat the oil and add the mustard seeds, urad dal, asafoetida powder,finely chopped ginger and curry leaves, fry for few seconds and add the cooked black eyed peas...finally add the grated coconut to the seasoned black eyed peas and put off the stove..

Enjoy the healthy sundal!!

Friday, July 10, 2009

Eggless Whole Wheat Cinnamon Rolls

Finally i baked today Eggless version of cinnamon rolls...I prepared it as a healthy version with whole wheat flour without preparing completely with all purpose flour, i decreased the quantity of all purpose flour and increased the quantity of whole wheat flour..To receive benefit from the wholesomeness of wheat it is important to choose wheat products made from whole wheat flour rather than those that are refined and stripped of their natural goodness. Whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion..whole wheat flour is not the main ingredients of baked goods, as it adds a certain heaviness which prevents them from rising as well as white flour, this is the reason i have added less quantity of all purpose flour in this cinnamon rolls..Coming to this cinnamon rolls its a eggless version but not the vegan, since i used melted butter to the dough which turns this cinnamon rolls too delicious...We enjoyed having this cinnamon rolls for our evening snacks...Yummy cinnamon rolls goes straight to Madhuram's Whole Grain Eggless Baking Event (Wheat) and to  Susan's Yeastspotting hosted by Nick of Imafoodblog...

2+1/2cups Whole wheat flour
1cup All purpose flour
1/4cup Melted butter
1tbsp Active dry yeast
1tbsp Sugar
1tsp Salt
1+1/2cups Luke warm water
2tbp Cinnamon powder
2tbsp Brown packed sugar
2tsp Butter
3tbsp Confectioner's sugar

In a small bowl, add the active yeast, sugar and salt in luke warm water , give a stir and keep aside, let it sit for 5 minutes until it turns foamy...take together the whole wheat flour, all purpose flour and melted butter.

Gradually add the foamy yeast to the flours and 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..

Flatten the dough with a rolling pin and brush the butter over the flattened dough and springle the packed brown sugar, cinnamon powder over the dough..roll the dough as a loaf...

Slice the dough as thick or thin slices as u desire...Arrange those slices over a greased baking mould..cover it with a plastic wrap and let it sit again for an hour until they double their volume..Preheat the oven to 350F..arrange the baking pan in the middle rack and bake the uncooked rolls for 25-30minutes until its turn golden brown..let them cool..

Serve with confectioner's sugar.

Eggless N No Bake Mango Cheesecake

My last attempt of making out eggless and no bake cheesecake was quite a big hit with strawberries..while making out Eggless Strawberry Cheesecake i also wanted to try out another cheesecake with mango puree...I followed the same process but instead of trying out the cheesecake completely with cheese, i prepared this cheesecake with ricotta cheese and hung curd which was quite a delicious combination and also very creamy...Everyone at home loved this eggless and no bake mango cheesecake...Real feast for mango lovers, this incredibly delicious mango cheesecake was so light and creamy coz of the hung curd and ricotta cheese i used for this flavourful cheesecake, this mango cheesecake vanished within few minutes, even i wasnt able to click the whole mango cheesecake...

2cups Hung curd
1cup Ricotta cheese
2cups Mango puree (canned)+4tbsp Mango puree (for serving)
1/4cup Sugar
2tbsp Agar Agar powder/gelatin powder
1/4cup Water
30nos Plain biscuits (for crust)
2tbsp Butter

Grind the plain biscuits as bread crumbs, keep aside...melt the butter in a heavy bottomed pan and add the grounded biscuits to the melted butter(biscuits which i used have enough sugar so i didnt add any sugar)..stir well until the butter get well mixed..press the mixture over a spring form pan..keep the crust in fridge for few minutes until they sets well...

Whisk the ricotta cheese and sugar in a large bowl until they get well mixed, add gradually the hung curd..add little by little the canned mango puree to the curd & cheese mixture and mix again...now heat the 1/4cup of water and add the agar agar powder, stir until they get dissolved, keep aside until they get slightly cool...pour the agar agar water into the cheese and mango mixture, mix once again well... pour this cheese mixture over the already prepared biscuits crust, keep in fridge for atleast overnite r for 12 hours..While serving, serve the mango cheesecake with mango puree...


Thursday, July 9, 2009

Tomato Masala Rice

Searching for something easy, fulfilling and delicious simple masala rice?? u should definitely love this yummy, flavourful rice dish with fresh tomato puree...Initially i want to try this combo with simple ingredients and i was really craving for something delicious, easy and simple rice dish with tomatoes...This tomato masala rice suits amazingly as lunch box menu and kids will definitely love this flavourful rice with boiled eggs or else simply with potato chips...To prepare this delicious tomato masala rice , wat all u need is already cooked basmati rice with chopped onions, fresh tomato puree, garam masala powder, slit opened green chillies and pepper powder, yea u need just these few ingredients...Am sending this rice dish to CFK-Healthy Lunch Boxes guest hosted by Neha of Tasty Recipes, event started by Sharmi..

2cups Cooked Basmati rice
1no Onion (chopped)
1/2cup Fresh tomato puree
3nos Green chillies (slit opened)
1tsp Garam masala powder
1/2tsp Pepper powder
1/2tsp Cumin seeds
Few mint leaves

Heat enough oil and add the cumin seeds, lets it cracks..add immediately the chopped onions, slit opened green chillies and saute until the onions turns transculent..now add the fresh tomato puree, garam masala powder, pepper powder , chopped mint leaves with enough salt and cook in medium high flame until the oil gets separates...

Now add the already cooked rice to tomato paste and toss gently everything until the rice and tomato paste gets well combined..

Serve with eggs or potato chips!

Oats N Mango Mousse Delight

Healthy dessert with rolled oats and mango mousse which is quite a yummy dessert and hardly needs less ingredients to prepare this yummy light also delicious dessert...I prepared this mango mousse with fresh mango puree from sweet mangoes i got from Indian groceries, if its not possible for u, u can definitely goes for canned mango puree which suits prefectly to prepare this mango mousse too , condensed milk and cream mixed together with few drops of mango essence and the sugar from the condensed milk is largely sufficient for this mango mousse...This mango mousse is completely different one from wat i prepared already as eggless version..A real feast and truly a delightful dessert for mango lovers...I didnt stop having this yummy dessert and i have added few spoons of microwave roasted rolled oats to the mango mousse and finally to turn this dessert more crunchy i have added almond flakes and dry fruits..

1/4cup Rolled oats
1tbsp Butter

Mango Mousse:
1/4cup Fresh mango puree
1/4cup Sweetened condensed milk
3tbsp Fresh cream
2drops Mango essence
Few almond flakes
Few dry fruits (i used dry cranberries)

Mix together mango puree, condensed milk, fresh cream and mango essence in a blender, keep in fridge for an hour..meanwhile mix together rolled oats and butter in a microwave safe bowl and cook in high for 3 minutes until the rolled oats turns crisps...

While serving, pour few tablespoons of mango mousse and add the roasted rolled oats over them,springle few almond flakes and dry fruits continue the same process until the mousse and the roasted oats get finished..

Enjoy this delicious and healthy also creamy dessert!

Wednesday, July 8, 2009

Whole Greengram Kunukku

Kunukku are prepared usually with lentils and its such a delicious, crispy fritters from lentils they tastes amazing for snacks with coconut chutney or simply with tomato ketchup, my mom used to prepare this delectable kunukku even with leftover adai batter by adding more onions, chopped green chillies and crushed ginger to the leftover batter and this kunukku will ressembles quite similar as pakodas..Kunukkus are quite a easy fritters prepared basically with soaked lentils and rice, for a change i tried out kunukkus with dry whole green grams,soaked overnite which i have grounded as bit coarse batter in a blender and finally added chopped onions, green chillies and ginger pieces and deep fried in oil...U can also add handful of finely chopped vegetables to this kunukku to make them more delicious...These sorts of deep fried snacks are always welcome with evening tea while its winter or rainy..This delicious, crispy kunukkus goes directly to Sunday Snacks-Spill the beans guest hosted by Priya of Akshayapaatram and MLLA-13th helping guest hosted by Sunshinemom, event started by SusanCFK-Evening Snacks guest hosted by Divya of Dil Se, event started by Sharmi...

2cups Whole green gram (soaked overnite)
1/2cup Chopped onion
3nos Greenchillies (chopped)
2tbsp Grated coconut
1tsp Grated ginger
Few curry leaves
Oil for deepfrying

Grind the already soaked green gram with grated coconut without water as bit coarse batter..in a large bowl, combine together the grounded batter, chopped onion, chopped green chillies, grated ginger, curry leaves and salt..Heat the oil for deepfrying..

Drop a teaspoon full of batter to the hot oil and fry them until they turn golden brown, drain the excess of oil with paper towel and serve hot with coconut chutney or else with ketchup..

Enjoy !!

Brinjal N Peanut Curry

Brinjal and peanut together as curry, i gave a trial to this delectable combination since i was thinking a few days back when i have tasted brinjals stuffed with sesame seed powder, instead of stuffing the brinjals i thought of preparing this dish by adding directly the roasted and coarsely grounded peanuts to the curry...Initially i was quite anxious about my family coz my H doesnt like brinjals that much and coming to peanuts in curries that cant be exist according to him...I always want to try many different combinations since like the creativity in cooking, even with simple ingredients...I prepared this brinjal and peanut curry with fingers crossed and served with hot rice and tomato pappu for yesterday's lunch...Oh my god, he loved it, wat a pleasant surprise when he said 'hey this brinjal curry tastes too good with peanuts', needless to say how i would have been happy coz i dont like trash my creative works..hehe!! I enjoyed having this delicious combination which was really tasty and a prefect pair for rice dishes, i can definitely say that one of the best curry i have prepared with brinjals..

10nos Purple brinjals
1no Onion (chopped)
5nos Garlic cloves (minced)
1tsp Ginger (crushed)
3/4tsp Red chilly powder
1/2cup Roasted Peanuts
1/2tsp Mustard seeds+Urad dal
1/4tsp Cumin seeds
Few curry leaves

Cut the brinjals as medium size slices lengthwise..meanwhile in a blender, grind coarsely the roasted peanuts and keep aside...Heat enough oil and add immediately mustard seeds, urad dal, cumin seeds and let them splutters, add the chopped onion, minced garlic and crushed ginger immediately, saute everything until the onions turns transculent, now add the brinjal slices, salt and stir until the brinjals turns tender..add the red chilly powder to the cooking brinjal slices and cook everything in simmer until the oil get separates from brinjal curry(dont add water while cooking, keeping in simmer itself will cook the brinjals well), finally add the grounded peanut and curry leaves, give a stir and put off the stove...

Serve hot as side dish for rice and rotis!

Tuesday, July 7, 2009

Black-eyed Peas N Veggies Salad

Black-eyed peas provide a number of nutrients, are a rich source of fiber and can be used in a number of recipes. For vegetarians, such beans can provide a needed source of iron. No matter how you choose to prepare them, black-eyed peas can be a wonderful supplement to your healthy eating plan.Black-eye peas contain several types of phytochemicals. They are rich in lignans, which may play a role in preventing osteoporosis, heart disease, and certain cancers. The flavonoids in beans may help reduce heart disease and cancer risk. Phytosterols, also in legumes, help reduce blood cholesterol levels. One of the best way to consume this sort of fibre rich legumes is to have as salads with colourful fresh veggies such as bell pepper, lettuce leaves, cucumber, chopped onions, tomato pieces etc...I prepared this simple salad with cooked black-eyed peas and some veggies as salad for our lunch today...I served this salad with basil dressing where i used dry basil leaves instead of fresh basil leaves, u can also try to add fresh basil leaves, this delicious salad goes to MLLA-13th helping  guest hosted by Sunshinemom, event started by Susan...

1cup Black-eyed peas (soaked and cooked in pressure cooker)
1no Onion (chopped)
1no Tomato (chopped)
1/4cup Red bellpepper (chopped)
1/2cup Cucumber (chopped)

Basil Dressing:

1tbsp Dry basil leaves
1/4tsp Sugar
1tbsp Olive oil
1/4tsp Pepper powder
1no Garlic cloves (crushed)

In a medium bowl, combine together the cooked black eyed peas, chopped onion, chopped tomatoes, chopped cucumber pieces, chopped red bell pepper pieces and add all the ingredients from the list for basil dressing..mix everything well and let them side for atleast 1hour...

Serve as salad!

Microwave Oats Halwa

If u have sudden visits or u need to prepare quite a delicious also healthy halwa, u should definitely give a try to this microwave oats halwa which hardly needs less than 15 minutes in microwave oven, wat all u need is rolled oats, condensed milk or either milk and sugar, nuts and cardamom powder...I have prepared stove top Oats Halwa quite a long back, again sterday i prepared this microwave oats halwa coz i had a sudden visit from my relatives since its summer vacation..I love oats and i always stock quick cooking oats and rolled oats in my pantry which are really handy and very much versatile...Enjoy the healthy and easy microwave oats halwa, am damn sure that kids will definitely relish this halwa..personally i enjoyed having this halwa and this halwa is one of the best and easiest way to prepare desserts with oats...Am sending this microwave oats halwa to MEC-Protein Rich Foods guest hosted by Ramya , event started by Srivalli...

1cup Rolled oats
1/2cup Condensed milk or 1cup of milk +1/2cup Sugar
1/2cup Water (if u r using condensed milk)
2tsp Ghee
Few chopped nuts
1tsp Cardamom powder

Heat a teaspoon of ghee in microwave safe bowl for a minute in high, add the rolled oats to the hot ghee and cook for 4minutes in high, those rolled oats will get well roasted at this time...add gradually the condensed milk, water, remaining ghee and cardamom powder or milk and sugar with cardamom powder and cook in high for 5 minutes, give a stir and cook again for 3 minutes in high, until the oats get cooked well and while stirring the cooked oats will get off from the bowl, stir well and finally add the chopped nuts..grease a plate and pour the halwa to the greased paste, cut them as any shape as u desire..

Enjoy the delicious oats halwa!

Monday, July 6, 2009

Kesar Mango Kulfi

We all know very well about Kulfi, its a famous indian ice cream prepared either with fresh milk cooked in simmer until they get thickened or else with condensed milk with sugar, nuts and corn flour or sometimes with custard powder, i prepared this refreshing mango kulfi two days back coz its too hot here and i really need something refreshing as icecreams to enjoy for desserts while its hot...I used canned mango pulp to prepare this delicious kulfi since its doesnt need either cooking or heating..This mango kulfi hardly need few minutes to prepare and u will really surprised to see or enjoy the softness of this kulfi while having...This kesar mango kulfi is prepared with delicious mango pulp mixed with condensed milk whisked with few tsp of sugar eventhough both the canned mango pulp and condensed milk have sufficient sugar, i personally felt adding sugar and with few strands of saffrons which make this kulfi very flavourful, rich in colour and quarter cup of heavy cream to turn this kulfi soft and smooth..Am sending this refreshing mango kulfi to Srivalli's Mango Mela...

2cups Mango pulp (tinned)
1/2cup Sweetened condensed milk
2tsp Sugar
1/2tsp Saffron strands
1/4cup Heavy cream
Any nuts (chopped)

Combine together mango pulp, sweetened condensed milk, sugar (u can very well omit sugar), together and whisk until the sugar get dissolved...add gradually the heavy cream and saffron strands, whisk again until the mixture turns soft and smooth, now add the chopped nuts and give a stir...pour into kulfi moulds or small containers and freeze for 6hours..Let sit the moulds for 5minutes in the counter before unmoulding and serving..


Saturday, July 4, 2009

Vangi Bhath-T&T from Asha's Foodie's Hope

Vangi Bhath, famous Karnataka rice dish with brinjals, cooked rice and spice powder specially made for preparing rice....I usually go for store bought vangi bhath spice powder and quite easy to prepare these brinjam spice rice...I was really searching to prepare this vangi bhath with home made spice powder since a long, when i went through Asha's Foodie's Hope i saw this vangi bhath rice dish, which Ashakka prepared with her home made powder and i really got hooked with this yummy dish which i find here, also we know very well the Ashakka comes always with her beautiful clicks which really makes us hungry whenever we go to her blog, i love to go through her blog whenever i sit in front of my system..i really love her way of presentation and her enthu to prepare delicious and fabulous thali dishes...I always admire her cooking skills where u may see loads of Indian dishes to international dishes...I really miss her posts but fortunately her blog was been selected for the event of Tried & Tasted of this month..Thanks a lot Ashakka for posting this vangi bhath dish, we really enjoyed having this delicious vangi bhath with home made spice powder, this rice dish goes straight to Tried & Tasted - Foodie's Hope guest hosted by Ashwini, event started by Zlamushka, also am sending to Sanghi's FIL-Brinjals and finally goes to EFM June-Breakfast & Variety rices by Srilekha...

2cups Rice (cooked)
2cups Eggplants (cubed)
1/4cup Tamarind juice
1tbsp Sesame seeds
1/2tsp Fenugreek seeds
1+1/2tbsp Oil
1/2tsp Mustard seeds
1tsp Channa dal
1tsp Urad dal
2nos Dry red chillies
10nos Cashewnuts pieces

Vangi Bhath Powder:
1/4cup Grated coconut
1tsbp Coriander seeds
1tbsp Channa dal
1tbsp Urad dal
2nos Dry red chillies
1/2tsp Asafoetida powder

Dry roast all the ingredients for the vangi bhath powder and ground them as fine powder, keep aside..Heat the oil and fry the eggplants and salt until the eggplants get cooked, keep aside..Heat a tsp of oil and add the mustard seeds, urad dal, channa dal,fenugreek seeds, sesame seeds, curry leaves, red chillies and cashew nuts, once they get well fried add the tamarind juice and cook until its get thick..add now the grounded spice powder, keep in simmer until the oil gets separates, add now the already cooked eggplant cubes, salt and cook until eggplants are tender, put off the stove..mix the rice gently without breaking rice, adjust the salt if needed...

Serve hot!

Friday, July 3, 2009

Baked Masala Vadai

Crispy masala vadai are my all time favourite, i can have them anytime even after a day..just love it, but the only thing i used to think always whenever preparing masala vadai is to give a trial as baked version, i prepared yesterday my envy of making out masala vadais as baking instead of deepfrying..I didnt find much difference between the deepfried one with baked masala vadais, for my taste buds they both tastes too good, coz these vadais were also with crispy exterior and soft and spongy interior as the deepfried vadais..Baking masala vadais is quite a simple method..preheat the oven and flatten the masala vadai batter in our palms, place them over a greased baking sheet and bake them for 25minutes thats it..really simple na!! Its was too hot here and cooking seems kinda hard since two days..i definitely say that baking masala vadais made my day really very easy since i didnt stay in front of hot pan for deepfrying this crispy vadais which is quite hard when its too hot...Obivously this baked masala vadais goes to Madhu's Low Fat Baking Event, also goes to MLLA-13th helping guest hosted by Sunshinemom, event started by Susan..

1cup Channadal (soaked for 2hours)
1no Onion (chopped)
2nos Green chillies (chopped)
1tsp Ginger (chopped)
1/4tsp Fennel seeds (crushed)
5nos Curry leaves
 Few Coriander leaves (chopped)
Oil for greasing

Drain the excess of the water from the channadal and grind grind the dal coarsely without adding water, if its too hard to grind just springle few drops of water..now add the chopped onions, chopped green chillies, ginger pieces, chopped curry leaves, coriander leaves, crushed fennel seeds with enough salt to the grounded batter and mix everything well..Preheat the oven to 400F...

Grease a baking sheet with oil and arrange over a baking tray..make small balls from the vada batter and flatten them as small masala vadais and place one by one over the baking sheet..Bake for 25-30 minutes until they turns brown...

Enjoy the crispy and fat free vadais!!

Thursday, July 2, 2009

Eggless Mango Mousse

Mousse is a form of creamy dessert typically made with cream and eggs, but classically french peoples use only egg yolks, egg whites, sugar and chocolate or with pureed fruits..My version of mousse is eggless but not less flavourful definitely a rich dessert, where i replaced egg yolks and egg whites with cream and agar-agar powder.. Agar agar powder is quite an important ingredient to make out this creamy mango mousse dessert, if u r nt able to get agar agar powder u can definitely goes to gelatin powder...Agar agar powder gives a lovely texture to hold the mousse and the cream provides the delicious fluffy texture, while having this dessert it will just melt in your mouth...

2cups Fresh Mango puree
1/2cup Sugar
1cup Heavy cream
2tsp Agar agar powder or Gelatin powder
Few chocolate pieces

Heat in simmer , both the sugar and heavy cream until the sugar gets dissolved...gradually add the agar agar powder to the simmering cream and sugar until the agar agar powder gets dissolved..Finally add the fresh mango puree to the cream and put off the stove..

Pour the mango puree to cups or ramequins and refrigerate for an hour until the mousse gets set..Garnish each cup with few chocolate pieces and serve immediately..


AFAM -Bell Peppers Roundup

Friends!!!i can definitely say that i have been submerged with loads of entries and  very much happy for hosting this AFAM-Bell peppers for the month of June, it was a 'BIG HIT'..Thanks a lot to all participants who have send loads of droolworthy dishes with bell peppers..I got 77 entries for this AFAM from snacks to International cuisines,have u ever heard about Bellpepper halwa, u will definitely like it.. i never expected that this AFAM gonna be such a big hit..Once again i must say a big thanks to Maheswari for this event, i really enjoyed preparing this roundup which was eventhough a long process...Here we go for the roundup....

Snacks & Breakfast:

1)Bell Pepper Rings from Pooja of Pooja's Kitchen..
2)Vegetable Gold Coins from Saranya S of Saranya's Kitchen..
3)Baked Chickpeas N Bread Rolls from Priyasuresh of Priya's Easy N Tasty Recipes..
4)Bell pepper and Carrot Rava Idly from Aarthi of Aarthis Kitchen..;
5)Paneer Tikka Rolls from Pooja of My Experience With Cooking...
6)Vegetable Rava Upma from Shama of Easy 2 Cook Recipes...
7)Red Bellpepper Paratha from Rekha of PlantainLeaf...

Bell Pepper Rice Dishes: 

1) Capsicum Rice & Capsicum Black Channadal Carrot Rice from Shama of Easy 2 Cook Recipes..
2)Capsicum Rice from Anupama Sankaran of From my kitchen to yours..
3)Mixed Vegetable N Paneer Tomato Rice & Potato N Bell pepper Masala Rice from Priyasuresh of Priya's Easy N Tasty Recipes...
4)Capsicum Masala Rice & Capsicum Carrot Rice from Kavitha & Gayathri of Kavithavin Kaivannam..
5)Roasted Potato, Chickpea and Bell pepper rice & Sweet Corn and Bell pepper Fried Rice from Aarthi of Aarthis Kitchen..
6)Capsicum Rice from Padma of Padma's Recipes..
7)Vegetable Pulao from Lissie of Salt and Spice..

Bell Pepper Dry Curries & Raithas:

1)Quick Bellpepper Curry & Bell pepper Raitha from Muskaan & Sadhana of A2Z Vegetarian Cusine..
2)Chappathi Fry,Idli Fry,Potato Capsicum Fry & Stuffed Capsicum Masala from Padma of Padma's Recipes..
3)Stuffed Green Pepper from Sweta Uchil of Bonne Nutrition..
4)Bell Pepper Stir Fry from Sonal of Rajasthani Thali..
5)Veggie Stuffed CapsiPotato Capsicum Peas Curry & Stuffed Capsicum Curry from Kavitha & Gayathri of Kavithavin Kaivannam..
6)Simi Raita from Preeti of Khaugiri...
7)Simla Mirchicha Jhunakaa from Sujata of Mere Chulhe Se..
8)Spiced Crumbled Paneer from Rekha of PlantainLeaf..
9)Panner Peshawari from Saritha of My Kitchen's Aroma..
10)Aloo Capsicum Fry & Stuffed Capsicum Salan from Kavya Naimish of Kavya's Kitchen..
11)Kadhai Paneer & Baingan Bharta with Bell pepper from Indrani of Appyayan..
12)Kadai Paneer & Alu Capsicum from Srilakshmi of Annapurna..
13)Capsicum Thoran from Jisha of Kerala Recipes..
14)Chilly Paneer from Priyasuresh of Priya's Easy N Tasty Recipes..

Bell pepper Gravies & Chutneys:

1)Capsicum Tofu Masala,Capsicum Curry & Capsicum Chutney from Shama of Easy 2 Cook Recipes..
2)Capsicum Masala & Stuffed Capsicum in Spicy Gravy from Srilakshmi of Annapurna..
3)Capsicum Chutney from Ashwini of Ashwini's Spicy Cusine..
4)Capsicum GravyCapsicum Peas GravyCapsicum Chutney from Padma of Padma's Recipes..
5)Capsicum Chana Dal Curry from Lubna Karim of Yummy Food..
6)Capsicum & Baby Corn Curry from Sia of Monsoon Spice..
7)Red Pepper Chutney from Ramya Bala of Ramyacooks..
8)Tomato Capsicum Chutney from Kavitha & Gayathri of Kavithavin Kaivannam..
9)Mint Harissa from Yasmeen of Health nut..
10)Red Bellpepper N Peanut Chutney from Priyasuresh of Priya's Easy N Tasty Recipes..
11)Ishtu-Traditional Potato Stew of Kerala from Pooja of My Experience with Cooking...
12)Capsicum Chutney from Sowmya of Creatice Saga..

Bell Pepper & Chicken Curries:

1)Capsicum Chicken Masala from Anupama Sankaran of From my kitchen to yours..
2)Chilly Chicken from Preeti Singh of Shail..
3)Chilly Chicken from Priyasuresh of Priya's Easy N Tasty Recipes..
4)Pepper Chicken Fry from Padma of Padma's Recipes..
5)Kung Pao Chicken from Pooja of My Experience with Cooking..
6)Chicken Strips in Capsicum Sauce from Happy Cook of My Kitchen Treasures..

Bell pepper Dessert:

1)Bell pepper Halwa from Hari Chandana of Indian Cuisine..

Bell peppers in International Cuisines:

1)Moroccan Couscous & Low Fat Sacoury Scones from Madhuram of Eggless Cooking..
2)Tortilla Roll-ups from Srilakshmi of Annapurna..
3)Homemade Veggies Pizza & Cheesy Bell pepper Swirls from Parita of Parita's World..
4)Bell pepper Pie by Ivy of Kopiast..to Greek Hospitality..
5)Spicy Macaroni in Tomato Bell pepper Sauce from Aqua of Served With Love..
6)Pasta from Saranya S of Saranya's Kitchen..
7)Rotini Bell pepper (Pastas) from Pavithra of Dishes from My Kicthen..
8)Black Bean Veggie Burger from Muskaan & Sadhana of A2Z Vegetarian Cuisine..
9)Cheese & Bell pepper Mini Rostis from Sweath of Tasty Curry Leaf..
10)Eggplant & Roasted Red Pepper Sandwich from Pavani of Cook's Hide out..

Voila, if have missed any of ur entries, pls let me..Enjoy friends!!!!!!!!

Eggless Oats, Coconut N Dates Cookies

I never tried adding dessicated coconuts while making cookies, for the first time i tried adding coconuts to my cookies..As usual i prepared this eggless cookies with quick cooking oats, and i prepared a thick paste with pitted dates which i soaked overnite in maple syrup and honey and finally grinded as thick dates paste which suits prefectly for making out the cookies with less sugar also i used sweetened apple sauce for eggs, i can also say that this cookies are vegan as i didnt used any dairy products to make out this cookies...These cookies suits very much for kids and adults since they are prepared with two tablespoon of canoila oil.. its such a fulfilling and fibre rich cookies, everyone at home liked much and the little ones at home had this nutritious cookies for breakfast with their hot chocolate...These gorgeous and healthy cookies were terribly crunchy coz of quick cooking oats , while the dessicated coconut i used turned out this cookies more delicious and the home made dates paste made these cookies more healthy...Needless to say that am sending this eggless and vegan cookies goes to Madhu's Low Fat Baking Event also sending to Lets go nut - Coconut guest hosted by Pj, event started by Aquadaze..

2cups Quick cooking oats
1/2cup Whole wheat flour
4tbsp Homemade dates paste
1/4cup Dessicated coconut
1tsp Baking powder
2pinch Baking soda
1/4cup Sweetened apple sauce
1tbsp Sugar
2tbsp Canola oil

Mix together the quick cooking oats, whole wheat flour, baking powder, baking soda and sugar in a large bowl, make a well and add the apple sauce, homemade dates paste, dessicated coconut and oil..mix everything with ur finger until they turns as dough...Meanwhile preheat the oven at 350F..

Line a baking sheet over a baking tray...drop a scoop of the dough over the baking sheet, leave some space between the cookies...bake them for 25minutes..Let them cool for few minutes and enjoy muching these healthy cookies..

Homemade Dates Paste:
20nos Pitted Dates
1/2cup Maple syrup +honey

Soak the pitted dates with maple syrup and honey for atleast 8hours or overnite, grind them as fine paste and arrange them in an air tightened box or bottle, can use these paste for making out any bakes.... can also add few spoons while preparing juices with seasonal fruits...

This dates paste is really handy and healthy!

Wednesday, July 1, 2009

Baked Potato N Soya Kheema Samosas

Samosas, famous Indian snacks which is triangular in shape and served with chutneys...Samosa is the fried and stuffed pastry which is generally prepared with a filling of spiced potatoes, onion, peas, minced meat or sometimes with fresh paneer..For a change i have prepared my samosa filling with potates and soyachunks grounded as kheema ,with wat i prepared the masala and spiced with red chilly powder and garam masala powder , cumin seed powder etc, instead of making samosas with maida dough i prepared these delicious samosas with spring roll pastry sheet which i got from frozen section which was quite simple to prepare easily these samosas and also suits prefect for baking...Samosas become popular in many countries especially frozen samosas..U can find very easily frozen samosas in indian groceries if u r living in abroad..Baking is a healthier way to indulge these samosas than frying them in hot oil..I do prepare often samosas as baking version as i go for spring roll pastry sheet...This bakes potato n soya kheema samosas goes straight to Madhuram's Low Fat Baking Event...

8nos Spring roll pastry sheet
1/2cup Potato N Soya Kheema Masala

Cut the spring roll pastry sheets as long strips..place a tablespoon of potato and soya kheema masala directly over the sheets n fold them as triangles as we do for samosas...Preheat the oven at 350F..Grease a baking sheet with few drops of oil, brush each samosas with oil and arrange one by one over the greased baking sheet and bake of 20 minutes by turning on both sides until they turn slightly brown...

Serve them hot !!!

Potato N Soya Kheema Masala:

3nos Potatoes (boiled and cubed)
1/4cup Soya chunks (cooked and grounded)
1noo Onion (chopped)
1/2tsp Red chilly powder
1/4tsp Cumin seed powder
1/4tsp Garam masala powder
1tsp Oil
2tbsp Coriander leaves (chopped)

Heat the oil and add the chopped onions, saute until they turns transparent, add the cubes potatoes and grounded soya kheema with red chilly powder, cumin powder, garam masala powder and salt, toss everything gently and cook in simmer for few minutes and finally add the chopped coriander leaves and put off the stove...

A prefect filling for samosas, parathas etc!!!

Chocolate Orange Drizzle Loaf Cake - S&SB Challenge

Chocolate Orange Drizzle Loaf Cake, this month Sweet and Simple Bakes challenge goes to this spongy loaf cake... its such a delicious, spongy and moist loaf cake and both chocolate and orange combination together makes this loaf cake awesome and this moisty orange loaf cake tastes marvellous...I love any sort of citrus flavour sponge cake,but none at home love these sort of citrus flavour cake, but this cake was completely different and everyone at home loved this spongy and moist cake..while this sponge cake has orange zest running through the cake which is soaked after baking in a orange syrup prepared with fresh orange juice and sugar, which makes a moist crumb and finally a chocolate topping to finish this delicious cake..I never baked this sort of moist cake and this cake tastes really fantastic which is definitely a keeper for me and am gonna try this cake with different flavour and different fruits..Coming to this orange flavour moist loaf cake, this yummy orange loaf cake goes to Rosie & Maria's Sweet and Simple Bakes Challenge....

For the Cake:
175g (6 oz) softened butter
175g (6 oz) caster (super fine) sugar
3 large eggs, at room temperature
Finely grated zest of 2 oranges
175g (6 oz) self-raising flour, sifted
2 tbsp milk

For the orange syrup:
Juice of 1 orange
100g (4 oz) granulated sugar

For the topping:
50g (2 oz) dark chocolate or milk chocolate – your choice
Sprinkles of choice (optional)

You will need a 900g (2 lb) loaf tin – greased with a little butter and lined with greaseproof paper or non-stick baking paper.

Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.

For the cake:
In a mixing bowl, add the butter and sugar and beat together until light and fluffy in appearance. Add the eggs, one at a time, and beat well until fully incorporated. Add the orange zest, flour and milk and fold in gently with a spatula or large metal spoon. Turn into the prepared tin, smooth the top of the mixture and bake in the oven on middle shelf 35 -45 minutes or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool in the tin. When cool make little holes in the cake with a skewer, (this is important for pouring the syrup onto the cake to ensure the syrup soaks in fully.)

For the Orange syrup:
Put the orange juice and granulated sugar into a pan and heat gently until the sugar has dissolved. Bring to the boil and boil for a couple of minutes. Pour over the top of the cake. When all the juice has soaked in, carefully remove the cake from the tin.

For the chocolate topping:
Melt the chocolate by placing a heatproof bowl over a saucepan of barely simmering water. Once the chocolate has melted, pour over the top of the cake. Either smooth the top over with a spatula or make a little pattern with the prongs of a fork. Add sprinkles if desired, leave chocolate to set before cutting into the cake.