Monday, May 31, 2010

Raspberry & Oats Smoothie

In the earlier post i have told that my DH surprised me sterday with a glass of healthy, delicious and refreshing smoothie for my breakfast, here is that gorgeous smoothie which he prepared for me and he took the pic since am pestering him to make out something specially for me for Priti's event..I have bought a bag of frozen raspberries long back and i told my hubby that am gonna make some shake with oats for a sunday breakfast quite a long back, seems he got hooked with my idea of making of smoothies with raspberries and oats and finally he prepared sterday for our breakfast which he served me specially..Am so proud of him and this smoothie is an excellent breakfast smoothie, definitely a best and better booster to start a day also suits prefectly to beat the heat..

Raspberry & Oats Smoothie

1cup Raspberries (frozen)
2tbsp Quick Cooking Oats
1cup Yogurt
1/2cup Milk
Honey or Maple syrup as per need

Blend together the frozen raspberries, oats, yogurt, milk and honey or maple syrup per need as thick smoothie, serve immediately with ice cubes or chilled..

My H topped the smoothie with oats and garnished with a strawberry..So cute na!!

Sunday, May 30, 2010

Chettinad Mutton Briyani - Pressure Cooker Method

Most of our sunday's goes for special menu, today we guys are celebrating Mother's Day here, no doubt the day started very special today with a raspberry& oats smoothie prepared by my DH,bread toast with jam prepared by my princess as breakfast, both surprised me by waking me with these beautiful breakfast menu..No words to express how happy i am today, so i planned today to give an enormous treat to my sweet family by making out our favourite Chettinad Mutton Briyani, which i usually prepare in a kadai and finish by putting them in dum (in oven)..This time i wanted them to prepare in pressure cooker since they need very less time and the briyani will get ready in few minutes served along with cucumber and watermelon raita,this briyani tastes marvellous and we loved it..I went through Solai Aunty's  Chettinad Mutton Briyani and i prepared exactly the same way she prepared her briyani..Thanks Aunty for this beautiful dish..

Mutton briyani

1/2kg Mutton pieces
1tbsp Chilly powder
1tsp Turmeric powder
1tsp Ginger garlic paste
Curry leaves
3cups Basmati rice
1cup Thick curd
2nos Onions(chopped finely)
3nos Tomatoes(chopped)
1tsp Fennel seeds
2nos Whole Spices (bay leaves, cloves, cardamoms, cinnamonstick)
Mint +Coriander leaves (chopped)

To Grind:
3nos Dry red chillies
4nos Green chillies
15nos Shallots
1tsp Fennel seeds
5nos Cloves
3no Cardamom
2nos Cinnamon stick
1inch Ginger pieces
15nos Garlic
1/2cup Mint leaves

Heat a tsp of oil in a pressure cooked, fry the ginger garlic paste for few minutes, add immediately the mutton pieces saute for few minutes, add the chilly powder and turmeric powder, mix well and add salt and enough water to the sauteed mutton pieces, pressure cook for three whistles..Wash thoroughly the basmati rice, drain the excess of water, heat a kadai with ghee, fry the basmati rice in simmer until the rice turns shiny..keep aside

Meanwhile grind all the ingredients given in the list 'to grind' as fine paste..keep aside..Once the pressure get released, strain the mutton pieces and keep the mutton cooked water aside..Now heat a big pressure cooked with enough oil+ghee, fry the whole spices,fennel seeds until brown, add immediately the chopped onions, chopped tomatoes, saute for few minutes, now add the grounded masala,salt and saute until the raw smells goes away..add the mutton pieces,chopped mint and coriander leaves and cook everything well in simmer..

Measure the already cooked mutton water along with thick curd to make 4+1/2cups..pour this cooked mutton water-curd mixture to the cooking masala, bring this to boil..add the already prepared rice now to the boiling masala..close the cooker, once the pressure comes put the weight, keep the stove in low flame and cook for 10minutes (dont wait for the whistle)..Switch of the stove..once the pressure get released, mix gently and garnish with coriander leaves..

Serve hot with any raitas!!

Saturday, May 29, 2010

Spicy Cheese N Cumin Palmiers & Mega Winner Of FF7SL Series

When Radhika of Food For 7 Stages Of Life send me an email with subject as Congratulation, i was bit nervous to open the mail and finally when i saw that am the mega winner of the FF7SL series, no words to express my joy and happiness , totally surprised to know that am the winner of FF7SL series, an awesome event went for several months with different themes..Whenever my foodie bloggers announce an event, i'll definitely try to send two or three entries to their event, its has been a ritual for me since i started my space..Thanks a ton to Radhika for this beautiful event and to the other winners of these series.. Am honoured to be a part of this beautiful event and am sooo happy..

I have prepared this palmiers with grated mozzarella cheese, cumin powder and red chilly flakes before a month, this recipe was sitting in my draft and finally i wanted to post them today as i wanted to send my few entries to my own event, guest hosted by Sara as cumin seeds as this month's seed..This palmiers is quite easy to prepare and a prefect snacks to enjoy..We loved having this spicy version of palmiers for our snacks and the cumin seed powder i used changed completely the taste of this palmiers..


1no Puff pastry sheet
1/4cup Grated mozzarella cheese
1/2tsp Cumin seed powder
1/2tsp Red chilly flakes
1/4tsp Dry parsley leaves

Roll the pastry sheet and springle the mozzarella cheese, dry parsley leaves, cumin seed powder,red chilly flakes and salt , fold on both sides to bring both edges to the middle and form like a log, arrange in freezer for 15minutes..Preheat the oven to 400F, cut the log as small pieces and arrange over a baking sheet lined over a baking tray, arrange the tray in the middle rack and bake for 12-15minutes..

Enjoy this cheesy palmiers when they were still warm...

Friday, May 28, 2010

Spicy Soya Kheema Pasta

Everyone at home can have pastas everyday, they fond that much to this Italian dish, i do prepare as many version using cream, meats or simply with veggies..Here is one of my version of enjoying pasta with an Indian touch, by making out kheema with soyachunks and finally sauting the already cooked pastas in this spicy soya kheema...Easy breezy pasta get ready with less time and this soya kheema pasta tastes fantastic when served warm also as a salad by adding veggies to this soya kheema pasta when served chilled...Soya kheema is a vegetarian kheema as its suits prefectly for vegetarians and its looks quite like the minced meats..This soya kheema can be served even as a side dish along with rotis, also as filling in buns or rotis..U can add green peas or veggies to make out as soya veggies kheema, yea this kheema is definitely versatile and can prepare them as so many varieties of dishes..I add this soya granules in many dishes and everyone at home love this healthy and nutritious granules..Do try friends u will definitely love this..

Soya Kheema Pasta

250grms Pasta (any type & cook as per instructions)
1cup Soya chunks
1no Onion (chopped finely)
2nos Tomatoes (chopped)
1tbsp Ginger garlic paste
1/2tsp Turmeric powder
1tsp Chilly powder
1/2tsp Garam masala powder
1/4tsp Cumin powder
1/2tsp Fennel seed powder
2nos Whole spices (bayleaves, cloves, cinnamon stick)
Curry leaves or Coriander leaves as per need

Cook the soyagranules in water until they doubled their volume..drain the water and squeeze out the excess of water..Heat enough oil, fry the whole spices and add the chopped onions, chopped tomatoes and ginger garlic paste, saute everything well until the onions turns transculent..meanwhile grind the already cooked soya chunks as slightly coarse...Now add the grounded soya chunks,cumin powder, fennel seed powder, turmeric powder, chilly powder, garam masala powder and salt to the cooking veggies, put the flame in simmer, cook until the oil get separates..Finally add the cooked pasta, coriander leaves or curry leaves, toss everything gently and cook for few minutes simmer...put off the stove..

Serve immediately !!

Thursday, May 27, 2010

Jackfruit Smoothie

Smoothies, these thick shakes are prefect to beat the heat, it has been a long i had smoothies with jackfruits, i often try to get either frozen jackfruits chunks or canned jackfruits pieces to make out either salads or simply for desserts drizzled with honey...We love these jackfruit that much, i prepared this simple but delicious smoothie which tastes awesome, this jackfruit smoothie wasnt that much strong in flavour either too sweet but very refreshing and absolutely prefect for hot summer...This time i used frozen jackfruit pieces for making out this beautiful smoothie..

Jackfruit Smoothie

1/2cup Jackfruit (chopped)
2cup Yogurt
1/2cup Milk
Maple syrup as per need
Ice cubes

Take the chopped jackfruit, yogurt, milk and maple syrup in a blender, blend everything as thick smoothie..serve immediately with ice cubes..


Lemon Pickle - Pressure Cooker Method

I rarely prepare pickles at home, before whenever we go to India or Indian groceries i'll pick atleast 4 or 5 bottles of variety pickles as my H love to have sambar rice or curd rice with pickles..Few years ago, lemon pickle wasnt that much easy and possible for me to prepare at home without hot summer, as i have been brought by seeing my mom used to keep her jar full of salted lemon pieces in the sun to get ready as pickles..But once i came here to Paris, sunny days are less when compared with cold and wintery days..Its quite a tough task to make those delicious tangy lemon pickles as the traditional way,i was pestering my mom to find out an alternative way to make out these pickles finally through my mom i learned this pressure cooker method for making out our favourite lemon pickles with less time at home..This pressure cooker method need just few minutes and the pickles will get ready to enjoy immediately, eventhough i prefer them to enjoy after two or three days...I prepared this spicy pickles yesterday at home and i wanted to share with you all friends..Sending this pickle to CMT-Pickle guest hosted by Nivedita, event by Jagruti..


6nos Lemons
1/4cup Red chilly powder
1tsp Mustard seeds

To roast & grind:
1tsp Mustard seeds
1tsp Fenugreek seeds
1/2tsp Asafoetida powder

Wash and pressure cook the lemons in a vessel without adding water upto two whistles..once the steam get released, let them get cooled completely and slice the lemons as small pieces..Add the red chilly powder and salt, toss until the lemon quarters get well coated..

Meanwhile dry roast all the ingredients given under the list 'to roast and grind', grind as fine powder...Heat enough oil, let splutters the mustard seeds, add immediately the already prepared spiced lemon quarters and grounded powder..cook until they get thickens, put off the stove...

Let them get cool completely and conserve them in a bottle..Enjoy this home made pickles anytime..

Wednesday, May 26, 2010

Eggless Whole Wheat Banana Muffins

Healthy banana muffins which suits prefectly for a lazy morning breakfast and for a simple evening snacks..I prepared these muffins today with whole wheat flour, rolled oats,almond powder, mashed banana puree, this muffins are low fat, eggless at the same time they were really soft,moist and tasty...This muffins vanished within few minutes, that too we loved having them when these muffins were still warm..Quick muffins suits prefect to carry even for picnics or for lunch box...A fabulous kid's friendly snack..

Banana Muffins

1+1/2cups Whole wheat flour
1/2cup Rolled oats
1+1/2tsp Baking powder
1/4tsp Baking soda
1/2cup Brown sugar
1/4cup Oil
3nos Bananas (mashed)
1/2cup Milk
1/4cup Almond powder

Preheat the oven to 350F..Take the whole wheat flour, rolled oats,baking powder, baking soda, almond powder in a bowl, mix the mashed banana,oil,sugar and milk with a wooden spoon in a another bowl until the sugar gets dissolved..gently fold the dry ingredients to the wet ingredients, dont overmix the batter else the muffins will turn hard..Spoon the batter to the muffin tins springle few oats on the top and bake for 20-25minutes until a toothpick inserted in the center comes out clean..Let them cool..

Enjoy warm!!

Melktert - South African Milk Tart

Melktert is a traditional tart of South Africa eventhough they have their origin from the Dutch which is quite easy and delicious tart to enjoy anytime, this milk tart is a sweet pastry crust containing a creamy filling made usually with milk, flour, sugar and eggs...The eggs used in this tart give a light texture and a stronger milk flavour to this tart and this recipe goes for a custard prepared already in stove top and then baked in the crust in oven..Some used to springle cinnamom powder while others goes for powdered sugar and cinnamon powder together..This melktert suits prefects for a party menu also a fabulous dessert..We enjoyed having this tart and i prepared them from the scratch eventhough for the crust u can go for storebought pastry sheet...

Melktert - South African Milk Tart

For Crust:
2cups Flour
1no Egg
1/4cup Sugar
100grs Butter
1/2tsp Baking powder

Whisk the butter and sugar until they turns fluffy, add the flour,baking powder, salt and mix everything with fingers until they turns moist and crumbled like dough..mix in the beaten egg and turn everything as soft dough,close with a kitchen towel and arrange in fridge for an hour..

For Filling:
750ml Milk
2tsp Butter
2tbsp Cornflour
1tbsp Sugar
1cup Sugar
3nos Eggs
Sugar and cinnamon powder for topping

Melt the butter in milk over medium heat.. beat the eggs, sugar and vanilla and gradually add the cornflour, whisk everything well..Add slowly the hot milk to the egg mixture, stir continously to avoid eggs from scrambling, mix everything well...Cook this milk-egg mixture in simmer over the stove top until this mixture gets thick..put off the stove and let this mixture get cooled (stir in between)..


Preheat the oven to 350F, roll the dough with rolling pin in a floured surface, line the tart mould with a baking sheet, arrange the rolled dough over the lined sheet and prick the dough with a fork..Now pour the egg mixture into the tart shell, sprinkle the surface with sugar and cinnamon powder and bake for 30minutes in middle rack..

Serve chilled!!

Tuesday, May 25, 2010

Drumstick, Brinjal & Jackfruit Seeds Curry

We get even in winter the jackfruit seeds in Indian groceries, but it has been a long i bought them, this time i picked half kg of this jackfruit seeds and i wanted to make them some stir fry by cooking along with brinjal chunks and drumstick pieces..This is one of my mom's signature dish and she used to prepare this combination very often when i was kid..I wont say that i dont get Indian veggies rarely here, but we guys goes rarely to Indian groceries coz my H dont like the Indian groceries at all, he can go to any mall to get anything but purchasing at Indian groceries is quite an hard task for him, so we guys try to go atleast twice a month eventhough we are just living quite near to Indian groceries...I prepared this curry yesterday for our lunch and this curry goes prefectly awesome with rasam, i can just live with this curry and rasam everyday just love it that much..Delicious stir fry goes awesome even just along with rice and papads.

Brinjal, Drumsticks & Jackfruit seed Poriyal

1/4kg Brinjal (sliced lengthwise)
25nos Jackfruit seeds (cooked)
2nos Drumsticks (chopped as medium sized pieces)
1no Onion (chopped finely)
2nos Tomatoes (chopped)
1tsp Mustard seeds+Cumin seeds
1tsp Chilly powder
1/2tsp Coriander powder
Curry leaves

To Grind:
3tbsp Grated coconut
1tsp Cumin seeds
1tsp Poppy seeds

Grind all the ingredients given in the list to grind as fine paste with enough water..Heat enough oil, let crack the mustard seeds and cumin add the chopped onions,curry leaves and chopped tomatoes, saute until the onions turns add the drumsticks pieces, already cooked jackfruit seeds, cook for few minutes, add the chopped brinjal pieces, saute until they get shrinks a bit..

Finally add the chilly powder, coriander powder, salt and grounded paste to the veggies, cook everything in medium flame with lid closed, until the veggies get well cooked..

Serve hot with rice..

Baked Quinoa Patties

If u searching for a quick, simple,healthy, filling and a nutritious snacks or side dish, do give a try to this baked version of quinoa patties prepared along with cooked potatoes, chopped spinach and sauteed bellpeppers...This patties tastes fabulous along with ketchup for snacks also as side dish when served along with any rice dishes..This patties get ready within few minutes and this baked version is completely a guilt free dish and anyone can enjoy them without any hesitation..Easy breezy patties will get vanished within few minutes and adding quinoa turned them more healthier also i used quinoa flakes for the crust which turned out more crisper the outer crust...Sending this patties to CWF-Quinoa guest hosted by Priya Mitharwal..

Baked Quinoa Patties

2nos Potatoes (big & cooked)
1/2cup Spinach (chopped)
1/2cup Bellpeppers (chopped)
1/2cup Quinoa (cooked)
2nos Green chillies (chopped)
1no Onion( chopped)
2tbsp Coriander leaves (chopped)
1/2tsp Garam masala powder
1/4cup Quinoa flakes

Heat few drops of oil and saute the chopped onions along with chopped green chillies until the onions turns transculent, finally add the chopped bellpeppers and chopped spinach, saute everything until the veggies gets shrinks...Meanwhile take the cooked potatoes, cooked quinoa in a bowl along with coriander leaves, salt,garam masala powder..Now add the sauteed veggies to the potatoes, mash everything well and make them as medium sized patties..Preheat the oven to 350F..Roll over the quinoa patties and arrange over a greased baking sheet lined over a baking tray..

Once the quinoa-potato mixture get finished, bake the patties in oven in middle rack for 15-20minutes until the crust turns crisp and golden brown..

Serve warm with ketchup or as side dish!

Monday, May 24, 2010

Apple Paniyaram

We are having a long weekend this week, yeah even today its not a working day and had a brunch coz of late wake up, its really very fun to have a long weekend with a bright sunny day..We guys planned to go for picnic since its already hot and sunny..Before leaving, i wanted to post this easy breezy paniyaram, which i prepared sterday for our evening snacks with some grated apples and applesauce,with whole wheat flour and almond powder...This apple paniyaram tastes super delicious, an elegant snack which is quite very easy and get ready within few minutes, everyone at home enjoyed this apple paniyaram simply as they are already goes for sugar and especially kids love this fantastic and cute paniyarams...Sending to Akila's Dish Name Starts With A..

Apple Paniyaram

1cup Whole wheat flour
1/2cup Grated apples
1/2cup Almond powder
3tbsp Applesauce
1/4tsp Baking powder
1/2cup Buttermilk
3tbsp Sugar
1/4tsp Cardamom powder

Take the whole wheat flour, almond powder, sugar, cardamom powder,grated apples, apples sauce along with baking powder in a bowl, add gradually the buttermilk, until they turn as a thick batter..

Heat the paniyaram pan with few drops of oil, pour a tablespoon of this batter, cook everything in simmer until they get well cooked on both sides by turning them..Serve hot..

Sunday, May 23, 2010

Prawn & Mint Pulao

Our sunday special goes for this green mint pulao cooked along with prawns..We love seafoods, been born and brought up in seashore city my favourite seafood always goes to prawns, i love to add some prawns even while cooking some veggies stir fries, but nowadays am trying to control myself to add prawns in my stir fries and trying to add oats to make them more healthier..Coming to this delicious, spicy  seafood pulao goes for simple ingredients , its get ready within few minutes.. While cooking the aroma of this pulao itself tempts and makes everyone hungry, this pulao is one of our family favourite which i usually prepare simply with tomatoes but this time since i had a bunch of mint leaves i prepared them as mint flavoured prawn pulao, i served this delicious pulao along with simple cucumber raita and everyone at home enjoyed it much..

Prawn & Mint Pulao

1/4kg Prawns (cleaned)
2cups Basmati rice
2nos Onion (chopped)
3cups Coconut milk
2nos Whole spices (bayleaves, cloves, cinnamon stick & cardamom)
1/4tsp Turmeric powder
1tsp Garam masala powder

To Grind:
1cup Mint leaves
5nos Garlic cloves
1inch Ginger (chopped)
3tbsp Grated coconut
5nos Green chillies

Soak rice for 15 minutes,drain the water and keep the rice in a colander, meanwhile grind all the ingredients given in the list 'To Grind' with enough water as fine paste...Heat enough oil in the pressure cooker and fry the whole spices, add the onions saute until they turns transculent, now add the ground masala,turmeric powder, garam masala powder and fry until the raw smell goes away..

Add the prawns saute everything for few minutes...finally add the coconut milk and bring to boil..add the rice and salt and cook everything in pressure cooker with lid closed, cook in simmer for few minutes until the rice get well cooked....

Serve hot with any raitas...

Saturday, May 22, 2010

Yardlong Beans Thoran

It has been ages i had the yardlong beans as any dish, today we went to Indian groceries, i saw these green fresh yardlong beans laying silently, i picked immediately as its kinda hard for us to get these sort of green veggies rarely nowadays, needless to say that am so happy to buy these yardlong beans as i love them as thoran, this veggies get ready really quick and the thoran with these veggies tastes awesome with any rice dish, eventhough my favourite goes for rasam rice, both rasam and this thoran tastes prefectly delicious and for me its one of my comforting food...This yardlong beans are known as asparagus beans,snake beans also as chinese long beans, this a climbing plant which produce long pods can be measure 14to 30inches..Yard-long beans belong to the same plant family as the blackeyed peas. In fact, in parts of China the bean is allowed to mature until full-fledged peas are produced in the pod. Yard-longs have a flavor similar to but not as sweet as that of a green beans, with hints of its black-eyed-pea lineage. The texture of the pod is more pliable and not as crisp as that of a green bean. Yard-long beans are most often cut into 2-inch lengths and sautéed or stir fried. Overcooking will make them mushy. These beans are rich in vitamin A and contain a fair amount of vitamin C.

Yardlong Beans Thoran

1/4kg Yardlong beans (chopped)
1no Onion (chopped)
2nos Green chillies (slit opened)
1/2tsp Mustard seeds+Urad dal
Few curry leaves

To Grind:
3tbsp Grated coconut
3nos Dry red chillies
1tbsp Cumin seeds

Cook the chopped yardlong beans in microwave safe bowl with enough salt and 1cup water for 10minutes in high in microwave oven..drain the excess of water and keep aside...meanwhile grind the coconut, dry red chillies and cumin seeds as coarse paste..Heat enough oil and add the mustard seeds,curry leaves and urad dal, let them splutters..add  the chopped onions and slit opened green chillies, sauté until the onions turns transculent, now add the grounded coarse paste cook it for few minutes...finally add the already cooked yardlong beans and salt, cook everything in simmer..

Serve hot as side dish!

Friday, May 21, 2010

Cracked Wheat & Jackfruit Kheer

Cracked wheat is a wheat product made from whole raw wheat kernels which are crushed or cut into smaller pieces.Because cracked wheat is made from whole wheat berries, it carries a great deal of nutrition and fiber since it includes the fiber and nutrient rich outer bran and germ of the wheat. For this reason, it is often added to healthy diets, especially those eaten by people who are concerned about heart health...Many people use it as a base, like couscous, serving vegetables or meats alongside it. It can also be used in grain pilafs in which many recipes for multi-grain pilaf call for cracked wheat, since it is fluffy and flavorful. Many people also include cracked wheat in multi-grain bread, pancakes, and other grain dishes. My usual purchasing in Indian groceries goes automatically for whole wheat flour, cracked wheat, barley meal etc...I fond always for the jackfruits, but its really hard to find them  fresh, so i'll go for canned one..I prepared this simple but healthy cracked wheat and jackfruit kheer sterday, coz its quite a special day for me and my H..This flavourful kheer tastes excellent at the same time, its very quick to prepare...

Cracked Wheat & Jackfruit Kheer

1/4cup Cracked wheat
2cups Milk
1/4cup Sweetened condensed milk
1/2cup Jackfruit (chopped)
10nos Saffron strands
1tsp Cardamom powder
Few almond flakes & Pistachios

Heat the milk,saffron strands and sweetened condensed milk together, meanwhile wash the cracked wheat, drain the excess of water using a strainer, add this washed cracked wheat to the boiling milk,put immediately the flame in simmer, cook until the cracked wheat get cooked..add immediately the chopped jackfruits, cardamom powder, cook everything for few minutes..Put off the stove..

Serve warm, garnished with almond flakes and pistachios..

Thursday, May 20, 2010

MW Celery & Quinoa Soup

I love to enjoy soups or salads for our usual dinner, its quite a simple way to enjoy veggies instead of sauting ,frying etc..I usually go for simple soups, sometimes i prepare a bowl of soup specially for me while others at home have enjoy french fries and roasted chickens, i wont say that am dieting but having soup for dinner been almost a routine for me..This celery and quinoa soup was one among those easy breezy soup i prepared yesterday for our dinner, we enjoyed this celery and quinoa soup along with some toasted bread slices, this soup is a complete food which is quite filling, healthy also delicious,the addition of quinoa turned out this soup more healthier and we enjoyed having this fabulous soup for dinner..

Celery & Quinoa Soup

2cups Celery stem
2nos Potatoes (chopped)
1no Onion(chopped)
1tbsp Olive oil
1/4cup Red Quinoa

Cook quinoa with a half cup of water and salt in a microwave safe bowl for 10minutes high in microwave oven..In a another bowl, add the olive oil and chopped onions cook everything for 5 minutes until the onion turns transculent (stir in between)..Add the celery pieces and chopped potatoes to the onions, cook for 5 minutes finally add enough water, salt and pepper powder cook in high for 15minutes (stir in between)..Take the bowl out, blend as soup with a hand blender..Reheat the soup along with already cooked quinoa for 3minutes in high..

Serve warm along with toasted breads or any grilled meat..

Vegan Apple & Hazelnut Muffins

Apples, its has been a long i had fresh apple chunks, coz of my allergic problem i couldnt eat them directly, i have to cook them either as tarts or as applesauce or in cakes..Its really a big problem for me to go through farmer's markets during spring, i have to ask the vendor to choose the fruits or veggies coz of my allergic problem, yea wat to do its gonna be almost three years am suffering from this allergic problems, anyhow once the spring go away, i can enjoy very much the summer..Last week my H got a bag of red apples, after preparing some applesauce there were still some cute red apples laying in my fruits basket, my babies enjoyed them as salads somehow still two apples were sitting sadly..Finally i ended them as muffins using olive oil instead of butter along with whole wheat pastry flour and hazelnut powder as i got a pack of hazelnut powder which was sitting in my pantry since a long too..This is how i prepared this apple muffins with hazelnut powder to give them a fabulous flavour and nutty aspect to this usual apple muffins...

Apple Muffins

2cups Whole wheat pastry flour
1/2cup All purpose flour
1/2cup Hazelnut powder
1/2cup Sugar
1/2tsp Cinnamon powder
1cup Apples (grated)
1tsp Flax seed powder
1tsp Baking powder
1/2cup Olive oil
1/2cup Hot water

Mix the whole wheat pastry flour,hazel nut powder,all purpose flour with cinnamon powder and baking powder in a large bowl.. Preheat the oven to 350F...Now mix the olive oil, flax seed powder,grated apples and sugar, whisk everything well until the sugar gets well dissolved finally add the hot water and give a stir...fold the wet ingredients to dry ingredients using a spatula or a wooden spoon, dont over mix..Fill the greased muffin pan with the muffin batter and bake the muffins for 20-25minutes in middle rack..

Enjoy warm!!

Wednesday, May 19, 2010

Mint & Babycorn Pasta Pulao

Our's today lunch was this Indianized version of pasta dish..I prepared them very much similar like our pulao but instead of rice i used the whole wheat macaroni pastas..When my H called me from his office to know how am doing coz of my allergic problem, he asked me wat i prepared for lunch? thinking that he will order something for me as home delivery, i told that i prepared some pulao with pasta, he started laughing and was almost surprised when i told him how i prepared this pasta pulao..Immediately he started worrying that am spending more time in cooking than taking rest.. Wat can i do, am not a person who sit in idle and i want always to keep me busy and finally my H asked me keep him a plate of this pulao for his dinner,fingers crossed hope he will love this pasta pulao..But we guys enjoyed this pasta pulao for ou lunch when i served them with some baked potato patties crusted with quinoa..Both together turned out lunch super healthy and filling..

Mint & Babycorn Pasta Pulao

250grs Pasta (cooked al dente)
1no Onion (chopped)
1no Tomato(chopped)
10nos Babycorn (sliced as strips)
1/2tsp Fennel seeds

To Grind:
1/2cup Mint leaves
1no Green chillies
2nos Dry red chillies
5nos Garlic cloves
1inch Ginger pieces (chopped)
2tbsp Coconut
1/2tsp Garam masala powder
5nos Peppercorns

Grind all the ingredients together as fine paste given in the list 'To grind'..Meanwhile heat enough oil, let crack the fennel seeds, add immediately the chopped onions, chopped tomatoes and saute until the tomatoes turns mushy and the onions turns trasnculent, add the stripped babycorns and saute for few seconds, immediately add the grounded paste and cook everything in simmer until the oil gets separates..

Finally add the already cooked pastas to the cooking masala, toss everything gently and cook for few minutes in simmer..Serve hot garnished with some almond flakes..

Sprouted Chickpeas & Brown Rice Dosa

My regular readers know that i usually used to prepare my sprouts at home atleast twice or thrice a month..This time i have prepared a dosa batter with sprouted chickpeas and brown rice..Yes am trying to use more brown rice in my dishes and using less the usual white rice..Before few months back, i tried out a batter just with chickpeas, rice and urad dal at home,we liked it, so finally i thought of making the same batter with brown rice and sprouted chickpeas this time and prepared oil-less dosas using non stick pan..This dosas turned out truly fabulous, crispy at the same time,they were super nutritious too..We enjoyed this crispy dosa with spicy coconut chutney, both together turned out our dinner awesome and we loved it.

Sprouted Channa Dosa

2cups Sprouted Chickpeas
1+1/2cups Brown rice
1/2cup Parboiled rice
1cup Urad dal
1/2tsp Fenugreek seeds

Soak the brown rice and parboiled rice together for 4hours, wash and soak the urad dal and fenugreek seeds alone for 4hours too...Grind the soaked urad dal and fenugreek seeds as a smooth paste, grind again the sprouted chickpeas along with soaked brown rice and par boiled rice with water until bit coarse paste..Mix the smooth urad dal batter along with bit coarse chickpeas-rice batter with enough salt..Let them sit a nite for fermentation..

Heat a non stick pan, pour a ladle of this sprouted chickpeas batter, spread them as dosa..Cook on both sides until they get well cooked..Serve hot with spicy coconut chutney..

Tuesday, May 18, 2010

Sukku Kuzhambu/Dry Ginger Gravy

Sukku or dry ginger have enormous medical values and this kuzhambu is definitely a healthy and comforting food whenever anyone at home have severe cold or cough...My mom used to make out this sukku kuzhambu  when its rainy and this kuzhambu tastes absolutely divine when its cold out,this gravy makes me nostalgic.. i just love this kuzhambu with papads..Its has been a long i prepared this sukku kuzhambu and today i prepared for our lunch since am not feeling good coz of the recent climate changes..Delicious gravy tastes awesome even after a day and with loads of medical values this gravy is truly a home remedy for colds,cough also protect against the respiratory and digestion infections...

1+1/2cups Tamarind extract or 1tbsp Tamarind paste
10nos Shallots (cut as two)
1/2no Tomatoes (crushed)
1/2tsp Chilly powder
3tbsp Gingelly oil
1/2tsp Mustard seeds
1/4tsp Urad dal
1/4tsp Fenugreek seeds
Few curry leaves

To Grind:
1no Dry ginger (big piece)
1tsp Cumin seeds
1tsp Peppercorns
2tsp Coriander seeds

Dry roast all the ingredients given in the list 'To grind' until they turn golden brown..keep aside, let them cool...Grind as fine powder and keep aside..If u r using tamarind paste, make a tamarind juice with enough water..

Heat the gingelly oil, add the mustard seeds, urad dal, fenugreek seeds and curry leaves, fry everything until they turn brown, add the shallots,chopped tomatoes and saute until they turns transculent..meanwhile add the already prepared powder, chilly powder and salt to the tamarind extract..Add this spiced tamarind extract to the cooking veggies and let them cook in medium flame for few minutes until the oil gets separates..put off the stove..

Serve hot with rice!!

Spicy & Tangy Garlic Chutney

Garlic chutney goes awesome with any sort of dosas or idlies, my mom have her usual version of making out this chutney...She always prepare her garlic chutney with garlic cloves,dry red chillies and tamarind pieces..My version of this chutney is quite different from her version, i have already prepared my version of garlic chutney here with curry leaves..I prepared yesterday my mom's version of garlic chutney for our dinner...This chutney goes prefect as side dish for any kind of dosas and its quite spicy and tangy; myself and my H enjoyed having along with our dosa...Since its my mom's version of chutney which i learned from her when i was doing my college, its one among my inital cooking experience which i never ever forget to prepare whenever we feel like having something spicy..

Spicy Garlic Chutney

25nos Garlic cloves
7nos Dry red chillies
1no Tamarind pieces (blueberry size)
2tbsp Gingelly oil

Heat few drops of oil, fry the dry red chillies and tamarind piece, keep aside..In the same pan, fry the garlic cloves until they turns golden brown...Take everything in a mixie jar along with gingelly oil, salt and enough water and grind a bit coarse paste...

Serve with any sort of dosas or idlies..

Monday, May 17, 2010

Wheat Rava & Brown Rice Dosa

We had a long weekend this week and i was quite lazy to prepare our dinner, finally i went for something easy, healthy at the same time a guilt free dosa to enjoy with a spicy chutney...I soaked wheat rava,oats along with brown rice, grounded together and prepared as dosa immediately, this dosa batter doesnt need go for fermentation..This wheat rava and brown rice dosa suits prefectly for diabetic patients and with any side dish, this dosa awesome both for breakfast and dinner..Everyone at home enjoyed this dosa with spicy coconut chutney, i prepared this dosa in a nonstick pan, thats how i avoid the addition of oil for making out these dosas and am preparing this dosa often nowadays, as its need just the soaking and grinding time else its a simple and easy breezy dish.


2cups Wheat Rava
1cup Brown Rice
1/2cup Rolled oats

Wash and soak the wheat rava and brown rice for 3 hours together..Soak the rolled oats for half an hour separately..grind everything together as bit coarse batter with enough salt...

Heat the nonstick pan, pour a ladle of this batter, spread them as a dosa.. cook on both sides until they get cooked..Serve hot with any spicy chutney..

Palak Bread Kofta Curry

I cant stop using stale bread in my cooking nowadays, before  i usually prepare home made bread crumbs by grilling them and grinding them as bread crumbs, i have a huge bottle of bread crumbs now and i dont want to make out more bread crumbs for few months, so i have found some alternative dishes where i can use those stale bread instead of throwing, one among those dish is this palak bread kofta curry...I prepared this bread kofta with stale bread slices along with potatoes also instead of deep frying, i prepared them in paniyaram pan, which needs few drops of oil and finally cooked everything in a spinach gravy spiced with ginger garlic paste, onion,spinach & tomato puree with spice powders, we enjoyed having this kofta curry with our rotis for dinner and we just loved it, this green kofta curry tastes fabulous, healthy as well as prefect for also aged people..


For Bread Koftas:
6nos Bread slices (soaked and squeezed)
2nos Potatoes
1no Onions (chopped)
2nos Green chillies (chopped)
2tbsp Mint leaves (chopped)

Heat few drops of oil, saute the chopped onions with salt, cook until the onions turns transculent, take the bread slices, potatoes, sauteed onions, chopped green chillies and chopped mint leaves in a bowl, mix everything, meanwhile heat the paniyaram pan, heat few drops of oil, take a small ball from the mixture, roll it a bit as round balls and drop gently to the paniyaram pan, cook on both sided until they get well fried..Continue the process until the mixture gets finished..Keep aside the bread koftas..

For Spinach Curry:
1small bunch Spinach leaves
1no Onion (chopped)
1no Tomato (chopped)
1tsp Ginger garlic paste
1tsp Coriander powder
1/2tsp Cumin seed powder
3/4tsp Red chilly powder
1/2tsp Cumin seeds

Cook the cleaned and chopped spinach leaves with half a cup of water in microwave oven for 5 minutes in high..meanwhile heat few drops of oil, saute the onions and tomato pieces and cook until they get well cooked..Let them cool and grind the cooked spinach leaves and sauteed veggies together until they turns as a smooth paste.

Heat enough oil, let crack the cumin seeds, add the ginger garlic paste, saute until the raw smell goes off, add the grounded paste along with enough water,coriander powder, cumin seed powder and red chilly powder with enough salt, cook in simmer for few minutes, finally add the already prepared bread koftas to the spinach gravy and cook again for few minutes..put off the stove..

Serve hot with rotis..

Sunday, May 16, 2010

MW Okra & Oats Sabji

If u searching something which get ready within few minutes as side dish for ur rotis, u should definitely give a try to this simple, quick, nutritious, healthy and prefect side dish for rotis..This sabji is definitely a delicious dish in which i combined rolled oats to give them more taste, as it my way of adding healthy stuffs even in a simple sabji..Adding oats to the side dish like this, will definitely go for less oil and the rolled oats gets crispy once they get cooked along with veggies... Its one of my secret of cooking to increase the quantity of dishes whenever i have less veggies to cook for..With a 3/4cup of chopped veggies and rolled oats, u will get approximately a whole cup of sabji, also its quite a best way to add oats in our menu, anyhow the cooking time depends upon the microwave oven u r using for..

Okra & Oats Sabji

2cups Okra (chopped)
1no Onion (chopped)
1no Tomato (chopped)
3/4tsp Red chilly powder
1/4cup Rolled Oats
1/2tsp Cumin seed powder
1/2tsp Cumin seeds for tempering
1/4tsp Turmeric powder
1/2tsp Coriander powder
Few curry leaves
1tbsp Oil

Heat the oil along with cumin seeds in high for 2minutes in microwave safe bowl in microwave oven, add immediately the chopped onions, chopped tomatoes, curry leaves with salt and cook for 5 minutes in high (stir in between) add the chopped okra pieces to the veggies cook for 3minutes in high, take out the bowl and add the red chilly powder, cumin seed powder, turmeric powder, coriander powder (check for salt),stir well..cook again everything in high for 5 minutes until the veggies get well cooked, finally add the rolled oats to the almost cooked veggies, stir well and cook for 3minutes..

Serve hot as side dish with rotis..

Saturday, May 15, 2010

Ras Malai~~Indian Cooking Challenge

Ras Malai, my most favourite desserts which i can eat anytime..When Srivalli announced this month"s Indian Cooking Challenge, i opened my mail very eagerly wat she choosed for this month, when i saw its was ras malai i was really excited to prepare my favourite milk sweet...I prepared ras malai yesterday evening, and served everyone at home after our dinner, my whole bowl of ras malai vanished within few minutes, everyone at home literally relished the bowl i served the rasmalai, they turned out prefect and very truly enjoyed each and every spoon of this droolworthy rasmalai...I didnt have any difficulties to prepare this rasmalai as i followed each and every steps given by Srivalli..


3litres Milk
3tbsp Vinegar
5cups Water
16Tbsp Sugar ( 8 for sugar syrup& 8 for milk syrup)
8nos Saffron strands
1/4cup Pista (chopped)
1tsp Maida flour
2nos Cardamom (crushed)

Boil two Litres of milk and let it cool. Refrigerate the milk for 12 hours. The next day or after 12 hours, remove the thick layer of skin formed over the milk. Now boil the milk, when the milk boils, add vinegar. wait for a minute or two, the paneer will start floating on top and the whey water will stay on the bottom of the vessel. Line a muslin or a cotton cloth over a bowl, filter the paneer and pour 2 cups of water on it, to remove the sourness of vinegar and then tie it well and let it hang on for one hour, till the whey water drops out completely..

Remove the paneer, knead for 5 minutes, add the maida flour to the paneer and make small balls..In a pressure cooker, add the three cups of water and 8tbsp sugar, bring it boil, add the paneer balls one by one and close the lid..cook in simmer for 15 minutes, tha balls will become double in size..Press gently to avoid the excess sugar syrup..

While preparing the sugar syrup, start making the milk syrup by boiling the milk to get reduced to half of the quantity.. add the sugar, saffron strands and crushed cardamom to the milk, mix everything well, and put the paneer balls to the milk syrup..Cool it completely and serve chilled topped with pistas..

Friday, May 14, 2010

CWS-Cardamom Seeds Roundup

No words to express how happy i am while preparing this CWS- Cardamom seeds roundup..I have to say a big thanks to my foodie blogger friends for their huge support by sending their delicious entries for April's CWS event...When i choosed cardamom seeds for CWS, i know i wont be disappointed and thats absolutely true..Yeahh i got approximately more than 180 entries including mine for this event, i enjoyed preparing this roundup friends...Thanks a ton to all my friends for being a part of this beautiful roundup, a special thanks to few of my friends who have send more than 5 entries...Lets start with kheers and finish with ice creams..Hope u will enjoy these virtual treats definitely...



1)Tender Coconut Kheer, Sheer Brunj & Aval/Atukulu Payasam from Nandini of Nandini's Food Page..
2)Rice N Dal Payasam & Semiya & Sago Payasam from SathyaSridhar of Samayal Corner..
3)Pineapple-Almond Kheer from Suma Gandlur of Veggie Platter..
4)Pumpkin Payasam from Premalatha Aravindhan of Prema's Thaligai..
5)Kadala Parippu Prathamana/Channadal Payasam from Swathi of Zesty South Indian Kitchen..
6)MW Pumpkin Kheer from PS of Spicy Turnovers..
7)Urad Kheer from Priya of Priya's Feast..
8)Vermicelli Kheer from Padhu of Welcome To Padhus Kitchen..
9)Sabudana/Sago Kheer from Kanchan of Personal Tadka..
10)Shevaiyaan Kheer from SS of SS Blogs here..
11)Poori Payasam & Moongdhal Payasam from Nithu Bala of Nithu's Kitchen..
12)Pal Payasam from Neethu Binoi of Kitchen Express..
13)Makhane Ki Kheer from Priya (Yallapantula)Mitharwal of Mharo's Rajasthan's Recipes..
14)Rajma Kheer & Gothumai Ravai/Cracked Wheat Kheer from Niloufer Riyaz of Kitchen Samraj..
15)Quinoa Kheer & Whole Moong Kheer from Kiran of Sumadhura..
16)Cocoa & Saffron Vermicelli Pudding & Bulgur Wheat Pudding from Cool Lassi (e) of Pan Gravy Kadai Curry..
17)Semiya Payasam from Padma of Padma's Recipes..
18)Palada/Rice Ada Kheer & Kadala Pradhaman/Kheer from Prani of Pranis Kitchen..
19)Sheer Kurma from Jaleela of Samayal Attakasangal..
20)Khus Khus Kheer/Ghasa Ghasa Payasam from Jayasri of Samayalarai-Cookingisdivine..
21)Cabbage & Almond Kheer & MW Strawberry Kheer from Priya of Priya's Easy N Tasty Recipes..



1)Panagam from Smitha of Smitha's Spicy Flavours..
2)Cardamom Flavour Tea from Valarmathi of Simple and Yummy Recipes..
3)Apple, Almond & Cardamom Milk Shake from Madhu of Ruchii..
4)Panagam & Masala Tea from Menaga of Sashiga..
5)Chai -East African Tea from Nithu Bala of Nithu's Kitchen..
6)Mango Lassi from Smitha of Smitha's Spicy Flavours..
7)Mango Milkshake from Sweatha of Tasty Curry leaf..
8)Masala Chai from Neethu Binoi of Kitchen Express..
9)Carrot Masala Milk from Pavithra Srihari of Binge On Veg..
10)Chikoo Milkshake & Kesariya Thandai from Priya (Yallapantula)Mitharwal of Mharo Rajasthan's Recipes..
11)Ginger N Cardamom Tea from Niloufer Riyaz of Kitchen Samraj..
12)Strawberry Lassi from Priti of Indian Khana..
13)Pumpkin Punch from Dershana of The Footloose Chef..
14)Almond Milkshake from Sanyukta Gour(Bayes) of Creative Sanyukta..
15)Cardamom Ginger Tea from Jaleela of Samayal Attakasangal..
16)Shaah-Somalian Spiced Tea & Cardamom Flavoured Pear Smoothie from Priya of Priya's Easy N Tasty Recipes..

17)Pear Smoothie from Suma Gandlur of Veggie Platter..



1)Aapam & Red Rice Puttu from SathyaSridhar of Samayal Corner..
2)Jaggery Dosa from Meena Krishnan of Dakshin..
3)Sweet Barley Congee from Cool Lassi(e) of Pan Gravy Kadai Curry..
4)Keema idly from Priya Srinivasan of En Veetu Kitchen..
5) Tandoori Bread Masala from Priya of Priya's Easy N Tasty Recipes..

Rice Dishes:

Rice Dishes

1)Peas Pulao/Peas Fried Rice from Smitha of Smitha's Spicy Flavours..
2)Spicy Channa Rice & Coconut Milk Pilaf from SathyaSridhar of Samayal Corner..
3)Ghee Rice & Mixed Vegetable Curry & Soya & Vegetable Pulao from Srividhya of Vidhu's Kitchen..
4)Sweet Corn & Methi Pulao from Pavithra Srihari of Binge on Veg ..
5)Corn & Methi Pulao from Lissie of Salt and Spice..
6)Sprouts Pulao from Menaga of Sashiga..
7)Vegetable Briyani from Nithu Bala of Nithu's Kitchen..
8)Corn Capsicum (Brown) Rice from Priya Srinivasan of A Healthier Me..
9)Bottlegourd & Tomato Rice from Kiran of Sumadhura..
10)Mixed Veggie Pilaf from Cool Lassi(e) of Pan Gravy Kadai Curry..
11)Kothamalli Pudina Rice, Arisi Paruppu Sadham, Tomato Rice/Biryani, Carrot Rice, Vegetable Biryani& Ghee Rice from Padma of Padma's Recipes..
12) Pulav/Polao from Kamalika of Silence Sings..
13)Peas Pulao & Mushroom Biryani from Shabitha of My Home Kitchen..
14)Rajma & Eggplant Pulao, Coriander & Babypotato Pulao & Babycorn Pulao from Priya of Priya's Easy N tasty Recipes..



1)Oyster Mushroom Kuruma & Black Channa Curry/Kadala Curry from SathyaSridhar of Samayal Corner..
2)Butter Paneer Masala from Nandini of Nandini's Food Page..
3)Navratan Korma from Jyoti of The Veggie Hut..
4)Cabbage and Chickpea Kurma from Madhu of Ruchii..
5)Vegetable Curry from Kalai of My Recipes Diary..
6)Cardamom Flavoured Capsicum Kurma from NS of My Experiments With Food..
7)Coconut Milk Gravy from Nithu Bala of Nithu's Kitchen..
8)Vada Curry from Srividhya of Vidhu's Kitchen..
9)Tomato Gravy from Shabitha of My Home Kitchen..

Spice Powder & Soup:

Spice powder & Soup

1)Tea Masala from Nayna of
2)Goda Masala from Nandini of Nandini's Food Page..
3)Nyonya Curry Powder from Sudha of Malaysian Delicacies..
4)Carrot,Cardamom & Tomato Soup from Sweatha of Tasty Curry leaf..

Sweet & Savouries:

Sweets & Savouries 1

1)Kesari Baath from Smitha of Smitha's Spicy Flavours..
2)Carrot Halwa With Milk Powder N Evaporated Milk & Rasmalai from Silpa of Anita's Kitchen..
3)Pal Poli, Sarkarai Pongal, Thiruvathirai Kali, Wheat Halwa, Malpua, Akkaravadisal & Green Peas Balls from Srividhya Ravikumar of Vidhu's Kitchen..
4)Vegan Chocolate Mousse from Vanessa of Sweet Artichoke..
5)Bread Halwa from Priya Srinivasan of En Veetu Kitchen..
6)Koeksisters-South African Dessert from SathyaSridhar of Samayal Corner..
7)Carrot Halwa from PS of Spicy Turnovers..
8)Sweet Vermicelli from Nayna of Simply .food..
9)Carrot Halwa With Nuts (Microwave) from Nandini of Nandini's Food Page..
10)Coconut Idiyappam,Ragi Idiyappam, Sweet Idly, Gulab Jamun, Pal Kozhukattai & Sakkarai Pongal from Nithu Bala of Nithu's Kitchen..
11)Olaiyappam (Sweet Idly), Tapioca Sweet Puttu, Oats Payasam, Carrot Halwa, Oats Laddu, Pineapple Kesari, Peda from Menaga of Sashiga..
12)Stuffed Pancakes from Premalatha Aravindhan of Prema's Thaligai..

Sweet & Savouries 2

13)Sweet Khabeesa With Qahwa from Heni of Simplicity's Table by the sea..
14)Cardamom Mango Pannacotta from Yasmeen of Healthnut..
15)Amrakand from Jyoti of Panchpakwan..
16)Vermicelli Kesari & Kozhukatta from Neethu Binoi of Kitchen Express..
17)Shahi Tukra from Aruna Manikandan of Veggie Paradise..
18)Banana Halwa from Shri of Tiffin Carrier/Antic/que's..
19)Gulpavate-The Rustic Laddoo from Sp &Mj of Turmeric N Spice..
20)Pineapple Halwa from Sonal Agarwal of Palate corner..
21)Rava Kesari from Nandini of Nandini's Food Page..
22)Shrikhand from Nayna of
23)Barfi from Jagruti of Joy of Cooking..
24)Ethakka Curry & Jalebi from Suhaina Rasheed of My Singapore Kitchen..
25)MW Matta Rice/Aval Laddu & Suyyan from Niloufer Riyaz of Kitchen Samraj..
26)Mango Shrikhand from Janet of Taste Space..
27)Kesar Mava Peda & Mango Trifle from Cookin Foodie of 365 Days of Eating..
28)Opputtu/Coconut Poli from Mahi of Mahi's Kitchen..

Sweet & Savouries 3

29)Rava Paniyaram from Manju Rajender of Life is Beautiful..
30)Cardamom Crepes With Yogurt Strawberry Filling & Puran Poli from Cool Lassi(e) of Pan Gravy Kadai Curry..
31)Gajar Ka Halwa from Priya of Indian Food Court..
32)White Chocolate Cardamom Mousse With Speculous from Happy Cook of My Kitchen Treasures..
33)Coconut Burfi, Rawa Kesari & Pineapple Kesari from Padma of Padma's Recipes..
34)Kalakand With Pine Nuts & Without Nuts from Srimathi of Few Minute Wonders..
35)Semolina Dessert (Suji Ka Halwa) & Gajar Ka Halwa from Sanyukta Gour (Bayes) of Creative Sanyukta..
36)Rave Unde (Rava Laddoo), Besan Laddoo, Ricotta Cheese Doodh Peda & Ragi Banana Paniyaram from Champa of Versatile Kitchen..
37)Pal Kozhukattai & Sweet Appam from Shabitha of My Home Kitchen...

sweet 4

38)Pooran Poli from SathyaSridhar of Samayal Corner..
39)Carrot & Cabbage Halwa from Priya of Priya's Easy N Tasty Recipes..



1)Carrot, Pineapple Cake With Mascarpone Frosting from Swathi of Zesty South Indian Kitchen..
2)Dil Pasand Dinner Rolls from SathyaSridhar of Samayal Corner..
3)Eggless Cardamom & Cinnamon Shortbreads from Vanessa of Sweet Artichoke..
4)Quinoa & Strawberry Muffins from Harini-Jaya of Tamalapaku..
5)Coconut Cookies from SathyaSridhar of Samayal Corner..
6)Vegan Mango Cake from Jayasri of Samayalarai-Cookingisdivine..
7)Cashew and Cardamom Cookies from Umm Mymoonah of Taste of Pearl City..
8)Nankhatai from Meena Krishnan of Dakshin..
9)Cardamom Flavored, Eggless Chocolate Chips Muffins from Suma Gandlur of Veggie Platter..
10)Dummadai-Rava Cake from Niloufer Riyaz of Kitchen Samraj..
11)Coconut Cardamom Cookies from Sowmya of Creative Saga..
12)Nankhatai (Eggless Cookies) from Sanyukta Gour(Bayes) of Creative Sanyukta.
13)Sourdough Banana Loaf With Almond Butter, Eggless Cardamom Cookies, Mango Bread, Vegan Almond Cookies, Multigrain Banana Bread, Mango Mini Muffins, Pear Spice Muffins, Date Cake With Coconut, Coconut Almond Cookies & Dry Fruits Cookies from Champa of Versatile Kitchen..

Non Vegetarian Dishes:

Non Vegetarian

1)Mutton Biryani,Lamb Kuruma & Chicken Biryani from SathyaSridhar of Samayal Corner..
2)Nyonya Chicken Curry from Sudha of Malaysian Delicacies..
3)Green Peppercorn Chicken Curry & Chicken Biryani from Nandini of Nandini's Food Page..
4)Elachi Chicken from Shobha of Food Mazaa..
5)Saag Chicken/Spinach Chicken, Phulkopi Diya Mangsho/Cauliflower Chicken & Hilsa Fish With Coconut Milk/ Narkolar Dhudh Diya llish Machh from Kamalika of Silence Sings..
6)Coriander Chicken Dry & Mutton Chops from Shabitha of My Home Kitchen..
7)Chettinad Mutton Chukka & Madras Mutton Briyani from Priya of Priya's Easy N Tasty Recipes..

Ice Creams:

Ice creams

1)Pista Kulfi Ice Cream from Suhaina Rasheed of My Singapore Kitchen..
2)Saffron-Cardamom Ice Cream from Nayna of

Non Blogger Entries:
1)Mukta J Navarange share with us a Vegan Masala Chai..
Vegan Masala Chai

Water: ¾ th cup
Soy Milk: ¼ th cup (can use Vanilla/plain/Low Fat )
Sugar: 1 tbsp (as per taste)
Green Cardamom pods: 2 - 3 (open the pods, use both skin and seeds)
Black Peppercorns: 2-3
Fresh Grated Ginger: ½ tsp (can adjust)
Tea Bags: 2
1.Take water in a vessel. Put the heat on medium
2.Add sugar, grated ginger, Cardamom seeds and skin, Black Pepper, Cloves.
3.Tear the tea bags and add the loose tea leaves.
4.Increase the heat and bring this mixture to boil.
5.Simultaneously heat the soy milk in a microwave for 20 seconds or on a stove top in a separate vessel.
6.Add the hot soy milk to the cup. Strain the tea mixture over the soy milk.

Do not mix tea mixture and soy milk otherwise soy milk will curdle.
2) Preeti Gaonkar share her Cardamom Shrikhand (Usually called Elaichi Shrikhand)
yogurt - 2 cups (made from whole milk)
sour cream - 1/2 cup
sugar - 1 cup
Green Cardamom powder - 2 tsp
Add yogurt into a muslin cloth, tie a knot and put it in fridge, leave it for 6 to 8 hrs or overnight. So, the next day all the water goes out of yogurt and you get thick yogurt. With a whisk beat this yogurt till you get a smooth paste. To this add sour cream, powdered sugar and Cardamom powder. Mix well and is ready to serve with chapati or puri. In case if you are not keeping yogurt in fridge, the next day yogurt will be little sour, that time you can reduce the qunatity of sour cream or increase the qunatity of sugar.

Thanks Friends, if i would have left any of ur entries, pls do let me know...This month's Cooking With Seeds is going on Sara's Corner as cumin seeds as this month's seeds..Dont forget to send ur entries..

Vegan Herbed Sesame & Cumin Seeds Braided Bread

I dont bother to make fresh bread loaves at home..I was quite familiar with bread baking nowadays at home and its quite like a game for me to make different variations in my home made breads, this time i tried this braided bread by adding sesame seeds and cumin seeds to give a zing to my usual herbed bread..This braided bread goes terrible prefect along with a cheese spread when served with a bowl of comforting warm soup..My family enjoyed each bite of this scrumptious bread and almost half of the bread vanished when they were still warm with cheese spread, we loved that much...Cumin seeds add a fabulous flavor to this bread and the dried parsley leaves i used in this bread goes awesome along with sesame and cumin seeds combo..I can say that this bread is also vegan as i used olive oil to prepare this bread and its completely egg free, a prefect bread even for vegetarian & vegan friends...

Herbed Sesame & Cumin Braided Bread

3cups Bread flour/All purpose flour
2tbsp Sesame seeds
1tbsp Cumin seeds
1tbsp Active dry yeast
1cup Luke warm water
1/4cup Olive oil
1tsp Salt
1/2tsp Sugar
1tbsp Dry parsley leaves

Add the active dry yeast to the luke warm water with sugar and salt, let them sit in a warm place for 5minutes, until the yeast turns foamy..Meanwhile mix together the bread flour, cumin seeds, sesame seeds, dry parsley leaves in a large bowl, add gradually the foamy yeast with olive oil and turn everything as soft and stiff dough..Grease a bowl and place the dough, let it sit for two hour in a warm place..

Preheat the oven to 350F,line a baking sheet over a baking tray, just grease slightly the baking sheet with olive oil..punch the dough down,divide them into 3 portions... roll them well to form as smooth balls..Roll each ball as thin ropes..braid the ropes together, press the dough nicely the both ends..Place the braided loaf on a greased baking sheet, brush them simply with olive oil....Bake them for 25-30 minutes until the crust turns brown..Let them cool for few minutes before serving...

Enjoy with any spread!!

Thursday, May 13, 2010

Prawn Pickle

Its quite a known pickle in my hometown and each and every family have their own version of making out this prawn pickle, some will go for ginger garlic paste while other will go for just garlic cloves and special spice powder prepared with cumin seeds,mustard seeds and fenugreek seeds..Learned from my mom, this pickle is one of my all time favourite, a real feast for seafood lovers..This pickle stay for more than two to three months, if they are conserved properly..My way of making out this pickle is definitely quite an easy way to prepare this spicy, mouthwatering pickle... This pickle goes awesome with any dish, we love to have for our breakfast along with idlies or dosas and for lunch along with rasam or sambar..This pickle can also suits prefectly as a spread over breads and its a real feast for spicy lovers...While we were kid, my mom used to prepare this spicy pickle with freshy bought prawns, which is quite a dream for me since i dont get that much easily fresh prawns here, anyhow we get fortunately variety of frozen prawns..My mom is an expert in making this pickles which i learned after getting married, she usually prepare almost 4or 5bottles full of this pickle whenever she do and those bottles will definitely get finished before a month..We love that much..


1/2kg Prawn
3tbsp Ginger garlic paste
1cup Garlic cloves
6nos Green chillies
2tbsp Red chilly powder
1tsp Turmeric powder
2tbsp Mustard seeds+1tsp Mustard seeds for tempering
3tbsp Fenugreek seeds
3tbsp Cumin seeds
1/4litre Oil
1/2cup Vinegar

Clean the prawns and marinate the cleaned prawns with turmeric powder and salt for few minutes.. Heat the oil, fry the prawns until they turn bit crispy, fry the garlic cloves and green chillies in the same oil and keep aside..

Dry roast the mustard seeds, fenugreek seeds, cumin seeds until they turns brown, grind them as fine powder..Fry the mustard seeds for tempering in the oil, add the ginger garlic paste and stir continously until the raw smell goes away..meanwhile mix the grounded powder,salt along with red chilly powder and vinegar..pour this mixture to the oil and stir until the oil gets separates...Add the already fried prawns, garlic cloves, green chillies ..Cook everything in simmer until the paste turn thicker..Put off the stove..

Let them get cool completely..Conserve them in bottle and consume anytime..

Egg Chappathi Noodles

Its has been a long i have bookmarked this chappathi noodles dish at Pavithra's Vegetable Chappathi Noodles, weekend i prepared some chappathis and there were some leftovers chappathis which i usually used give for snacks along with nutella spread and serve everyone at home for snacks...but this time i dont want to make the same..i prepared this chappathi noodles as by Pavi's instructions, by cutting the chappathis as thin strips and cooked along with veggies like carrots, bellpeppers, broccolis as indianized version finally by adding eggs ..It was a big hit at home and we loved it much, Thanks a ton to Pavithra for sharing this beautiful dish...I can say definitely i never ever fail to prepare this beautiful dish whenever there were some leftover chappathis as this fabulous noodles...

Egg Chappathi Noodles

8nos Chappathis (cut as strips)
1no Onion (sliced)
1/4cup Carrots (julienned)
1/4cup Broccoli(small florets)
1cup Capsicum (julienned)
1/2tsp Garam masala powder
1tsp Red chilly powder
1/4tsp Pepper powder
1/2tsp Cumin seed powder
3nos Eggs (beatened)
2tbsp Coriander leaves (chopped)
Sesame oil

Heat sesame oil, add the sliced onions and saute for few seconds, add the julienned carrots,broccoli florets and saute for few minutes, the veggies should be crunchy, add the chappathi strips along with garam masala powder, red chilly powder, pepper powder, cumin seed powder with enough salt and cook again for few minutes..meanwhile heat few drops of oil in an another pan, cook the beatened eggs as scrambled eggs, keep aside... finally add the julienned capsicums, saute for few minutes, now add the already prepared  scrambled eggs to the chappathi noodles..toss well everything..

Add the coriander leaves to the noodles, serve hot with ketchup..

Wednesday, May 12, 2010

Baklazhanaya Ikra -Russian Eggplant Caviar

Baklazhanaya Ikra, a popular vegetarian spread prepared specially with large eggplants and this dish ressembles tastewise quite like our Indian Baingan Bharta..This caviar is prepared simply by grilling eggplants in oven from which their flesh is taken and prepared along with onions, canned tomatoes, fresh tomatoes, salt and pepper powder..Chopped tomatoes brings them a beautiful colour and this Russian eggplant spread tastes fabulous simply when served along with any bread eventhough Russians goes for their famous rye bread...This spread take an important role in most of Russian home, as this eggplant caviar is known well in Russia as the Poor Man's Caviar..


1no Eggplant(large)
1cup Onion chopped
6tbsp Olive oil
1tsp Garlic (chopped finely)
2no Tomatoes (large & chopped)
1/2tsp Sugar
Pepper powder
Lemon juice

Preheat oven to 425 degrees...Bake the eggplant on the middle rack for about an hour, turning it over once or twice untill the eggplants turn soft..Meanwhile, cook the onions in 4 tablespoons of the olive oil in medium heat untill they are soft but not brown...Add the garlic and cook for few minutes, put off the stove...Remove the skin of the egplant with a sharp knife, then chop the pulp finely as a puree..

Add this pureed eggplant to onions and stir in the tomatoes, sugar, salt and pepper powder...Heat the remaining olive oil in the pan in medium heat and pour in the eggplant mixture.Bring to a boil, stir constantly, then turn the heat to low, cover the pan and simmer for an hour.

Remove the cover and cook for another half-hour, stirring from time to time, until the mixture turns thicks.. add the lemon juice as per taste, give a stir...Transfer the mixture to a bowl...

Serve with bread..

Eggless Quinoa & Strawberry Cookies

Strawberries are coming now everywhere as here its spring, its a peek season for strawberries and we dont get tired for picking a basket of this sweet berries from the farmer's market, which are packed with vitamin A & C,folic acid and iron..While quinoa is a super food loaded with fiber,essential fatty acids like omega 3 & omega 6..This power grain are my favourite grains and i couldnt stop making bakes, main courses, salads etc..Here is a simple, delicious, eggless and healthy cookies which i prepared few days back, this cookies tastes awesome and we enjoyed having them bit warm and the small batch i have prepared vanished within few minutes...To make them more healthier i have added oats along with flour to prepare this cookies..

Quinoa & Strawberry Cookies

1/2cup Cooked Quinoa
1cup All purpose flour
1cup Rolled oats
1/2cup Strawberries (chopped)
1/2tsp Vanilla extract
1tsp Baking powder
1/4cup Sugar
5tbsp Butter (room temperature)
1/2cup Buttermilk

In a small bowl, beat the sugar, butter until they turns soft, add gradually the vanilla extract, butter milk and keep aside..Meanwhile combine the cooked quinoa, all purpose flour, rolled oats, chopped strawberries and baking powder together, mix well...add gently the wet ingredients to the dry ingredients, mix everything well..

Preheat the oven to 350F, line a baking sheet over a baking tray...make a small ball from the mixture and arrange over the baking sheet, bake them in middle rack of the oven for 20-25minutes...

Enjoy warm!!

Tuesday, May 11, 2010

Draniki - Russian Potato Pancakes

Draniki, a delicious potato pancakes which ressembles quite like potato latkes or hash browns..This is a easy breezy pancakes which can be ready within few minutes and the difficult part of making out this pancakes is to grate the potatoes else this is easy pancakes to enjoy without any guilt...This Russian pancakes goes for grated potatoes,flour,baking powder and buttermilk, u can add egg to this pancakes, which i didnt used in this pancakes..How u seen ,u just need very less ingredients to prepare this droolworthy draniki..Some peoples used to grated onions to their draniki which i completely skipped in this recipe, coz already grating potatoes made me tired and i dont want to grate again onions for this pancakes..Sending this delectable draniki, potato pancakes from Russia goes to AWED-Russia guest hosted by RV of  Food for 7Stages of Life, event by DK...


5nos Potatoes (peeled & grated)
2tbsp All purpose flour
1/2cup Buttermilk
1/4tsp Baking soda

Take the grated potatoes along with all purpose flour, salt, buttermilk, baking soda, (can also add eggs if needed) in a large bowl, mix everything well and this mixture turns bit thick to pour..Heat enough oil, pour a small ladle of this potato mixture, cook on both sides until they turns golden brown..

Serve draniki with sour cream or apple sauce..

Sprouted Yellow Peas Curry

Last week i managed somehow to make sprouts with channa and yellow peas at home..After making out some sundals for our snacks, there were some leftover sprouted yellow peas which i wanted to finish soon but as gravy..I prepared this simple but a delicious and quick curry which goes awesome as side dish along with rotis, parathas and y not with rice...This curry goes for a puree prepared with onions and tomatoes with spices like coriander seeds, cumin seeds, fennel seeds, grated coconut..This curry get ready quickly and ready to serve immediately...I have pressure cooked the sprouted yellow peas upto a hiss and cooked immediately along with the masala...Delicious, nutritious, healthy also a fabulous curry to enjoy with any dishes..

Sprouted Yellow Peas Curry

2cups Sprouted Yellow peas (cooked upto a hiss)
2nos Onions (chopped)
2nos Tomatoes (chopped)
1tsp Ginger garlic paste
3nos Green chillies (slit opened)
1/2tsp Red chilly powder
1tsp Garam masala powder
1tbsp Coriander seeds
1tsp Cumin seeds
1/2tsp Fennel seeds
1/4cup Grated coconut
2tbsp Coriander leaves (chopped)
Cumin seeds for tempering

Heat few drops of oil, fry the coriander seeds, cumin seeds, fennel seeds and grated coconut one by one, finally to the same pan add the chopped onions, chopped tomatoes, slit opened green chillies and saute until the veggies get well cooked..Grind all these ingredients together as fine paste and keep aside..

Heat again enough oil in a pan, let crack the cumin seeds, add immediately the ginger garlic paste, fry until the raw smells goes away, add immediately the grounded paste and cook for few minutes until the oil gets separates, add enough salt,water, garam masala powder and redchilly powder to the cooking masala, bring everything to boil..Finally add the already cooked sprouted yellow peas to the masala, cook everything for few minutes..Put off the stove and garnish this curry with chopped coriander leaves..

Serve immediately with rotis or rice!