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Monday, November 30, 2009

Bagel Crostini

Ingredients
Large Bagel-1
Any herb-1/8tsp
(I used basil)
Melted butter-4tsp
Parmesan cheese-1/4tsp Method
Cut the bagel into half,then cut into thin circles.Mix all above ingredients together.Brush it on top of each circles.Place it on a baking tray,do not over lap them.Bake it at 350 deg c for 5 minutes or till brown.Keep watching it,otherwise it can get burnt very fast if unnoticed.Cool & store it in an air tight container.This is an easy tea time snack........
Courtesy:Ellie

Thursday, November 26, 2009

Soya Manchurian

Ingredients for the sauce
Tomato Ketchup-6tsp
Soya sauce-3tsp
Red chilly sauce-1/2tsp
Ginger & Garlic paste-1/4tsp
Chopped onions-1/4
Green chillies chopped-2
Chopped spring onion -1 bunch
Salt to taste
Oil-2tsp
1tsp of Corn flour diluted in little water
Ingredients for frying
Soya chunks-40nos.
(soak in hot water & squeeze out the water)
Salt to taste
Red or yellow food colour-little
Ginger & Garlic paste-1/4tsp
(or chopped)
Chilly powder-1/4tsp
Maida-4tsp
Corn flour-2tsp
Oil-to deep fry
Method
Marinate the soya chunks with ginger & garlic paste,salt,food colour & chilly powder for 10 minutes.Add maida & corn flour, sprinkle very little water mix till all the soya chunks are coated well.Deep fry them till golden brown & keep it aside.Heat oil in a pan saute onion,green chillies,ginger & garlic paste,spring onion till light brown.Add all the sauces & the diluted corn flour.Cook for 2 more minutes & switch off the gas.Add the fried soya chunks mix it well & garnish it with spring onions & serve.












Wednesday, November 25, 2009

Tomato Chutney

Ingredients
Chopped small Roma tomatoes-3
Chopped onion-2tbsp
Garlic chopped-2
Tamarind-a small piece(optional)
Salt to taste
Tempering
Oil-1tsp
Mustard,Jeera,Urad dhal-little
Red chilly powder-1/4tsp
Method
Heat 1/2 tsp of oil & fry tomatoes,garlic & onion till transparent & mashed.Add salt,cool & grind to a smooth paste.Temper it.This can be served with any tiffin.




Tuesday, November 24, 2009

Bitter Gourd Chips


Ingredients
Pavakai(Bitter gourd)-2
(cut into thin circles)
Salt to taste
Hing-little
Turmeric powder-little
Coriander powder-1/2 tsp
Red chilly powder-1/2tsp
Besan-2tsp
Oil-to fry
Method
Mix all above ingredients together except besan & leave it aside for 10 minutes.Add besan to the marinated mixture & mix it well till all sides are coated.Water is not required,if needed sprinkle very little water.Heat oil in a pan & shallow or deep fry in batches till crisp & brown on all sides.



Lentil Dosa



Ingredients
American lentil-1/2 cup
(raw brown lentils)
Rice-1 cup
(I used Idly rice)
Green chillies-1
Ginger-a small piece
Salt to taste
Jeera-1tsp
Oil-to make dosa
Method
Soak rice & lentil together for 3 hrs.Then grind it to a semi coarse batter along with salt,ginger & green chillies.Mix jeera,heat a tawa & prepare dosa as usual.Serve it hot with any chutney
Note:This is an instant dosa,there is no need for fermentation.

Monday, November 23, 2009

Wheat Flour & Spaghetti Squash Halwa




Ingredients
Whole wheat flour-1/2 cup
Grated spaghetti squash-2 cups
Milk-1 cup
Sugar-1/2 cup
(or more if you want sweet)
Ghee-8tsp
Nuts & raisins fried in ghee-little
Saffron(optional)-little
Cardamom powder-1/2tsp
Method
Pour ghee in a pan add squash & wheat flour,keep frying in medium flame till raw smell disappears & turns light brown in colour.Pour milk & sugar, in low flame cook it till it leaves the sides of the pan.Add nuts,saffron & cardamom powder,mix it well.Serve it hot or warm.

Award


Thanks Esai Selvi for giving this lovely award, would love to share with all my friends.....

Sugar Coated Nuts


I had some left over sugar syrup of the jamoon,didn't want to waste it.My friend's mom gave me an idea for this recipe.........Really wonderful & my kids who hates nuts finished the whole bowl.My daughter took this as her snack to school.You can also use the ready made rasagolla syrup in the tins which we usually throw.I haven't measured the ingredients for this recipe,please excuse....


Ingredients
Any left over sugar syrup
(I used gulab jamoon syrup)
Mixed nuts cut into half of your choice
(walnut,almond,cashew nut,pecan)
Method
Pour the syrup in a non stick pan & let it boil.
When its almost 1 & 1/2 string consistency,add the nuts & keep mixing till it becomes dry & forms a sugar coating on all nuts.
Switch off the stove.Put it in a plate to cool & then store it.


Saturday, November 21, 2009

Pattinam Pakoda Recipe / Patnam Pakoda Recipe / Pattanam Pakoda Recipe

images for Pattinam Pakoda Recipe / Patnam Pakoda Recipe / Pattanam Pakoda Recipe
Patnam Pakoda
Ingredients
Powdered pottukadalai-1 cup
(split roasted gram)
Rice flour-1/2 cup
Ginger & Garlic paste-1/4tsp
Coarsely Powdered fennel seeds-1/2tsp
Chopped onion-a hand full
Curry leaves-little
Chopped green chillies-little
Hing-a pinch
Salt to taste
Oil-to deep fry
Method
Mix all above ingredients together in a bowl.
Sprinkle water little by little & start mixing till you can make small balls out of the mixture.
Make small tight balls &keep it aside.Heat oil in a pan ,gently drop the ball.
Deep fry them in medium flame till golden brown on all sides.
Serve it with tea or coffee.

Courtesy:TV show.....

Thanks for visiting !




Friday, November 20, 2009

Baked Herbed Eggs




Ingredients
Eggs-3
Parmesan cheese-1/2tbsp
Rosemary-1/8tsp
Basil-1/8tsp
Italian seasoning-1/8tsp
Parsley-1/8tsp
Grated garlic-1
Salt & Pepper to taste
Butter to grease the dish
Method
Break the eggs carefully into a bowl without breaking the yolks.Keep it aside.Mix all the herbs,garlic,seasonings & cheese together.Grease an oven proof dish & heat it in the oven till hot,take it out & pour the eggs slowly into it.Now sprinkle the herb cheese mixture on top.Broil it at 350 deg C till top is brown. Serve it with bread.



Thursday, November 19, 2009

Award


Thanks PreethVijay for giving this beautiful award......I am so thrilled because each day I open my mail box I have an award waiting for me to grab.I thank all the friends who is kind to remember me & I am so honoured.Kindly friends please accept this award......

Spaghetti Squash Gratin

Ingredients
Spaghetti squash shredded-1 cup
(Microwave it for 3 minutes or steam it )
Salt & pepper to taste
Pasta sauce-2tbsp
Parmesan cheese-to sprinkle on top
Italian seasoning-little
Olive oil-1tsp
Topping
Bread crumbs-2tsp
(Italian style)
Melted butter-1tsp
(mix both ingredients together)
Method
In a bowl mix squash,seasoning,oil & sauce.Grease a oven proof dish put the mix in it.Sprinkle the Parmesan cheese.Sprinkle the topping mixture evenly on top.Broil it at 300 deg.C for 3 to 4 minutes or till the top is slightly brown.Serve it hot.



Wednesday, November 18, 2009

Award

Thanks Sangeetha for the nice gift, I would love to celebrate this today because its my 475th post........I would love to share it with other fellow bloggers.Kindly accept it.

Grapefruit Rice

I plucked lot of grapefruit from by apartment complex.Today I tried making a rice with the juice.It was really great.It was tasting a bit like Narthangai rice/sadam.


Ingredients
Grape fruit juice-1 cup
(I used the yellow flesh fruit not the pink)
Salt to taste
Cooked rice-1 cup
(grains separate)
Tempering
Oil-5tsp
Mustard-1tsp
Urad dhal-1 & 1/2 tsp
Channa dhal-1tsp
Chopped green chillies-2
Grated ginger-1/2tsp
Peanuts-a hand full
Curry leaves-little
Turmeric powder-little
Hing-1/4tsp
Jeera-1/2tsp
Method
Heat oil in a pan temper it.Add grape fruit juice, salt & turmeric powder & switch off the gas.In a kadai add the rice & required quantity of the juice mixture & mix it well.Stir till its dry.Serve it with potato chips & pickle.
Note:The tempered juice mixture can be stored in fridge & can be mixed with rice any time.

Spaghetti Squash Cheela


Ingredients
Besan-1/2 cup
Grated spaghetti squash-1/2 cup
Green chillies chopped-1
Chopped onion-1tbsp
Salt & pepper to taste
Ajwain-little
Red chilly powder-a pinch
Chat masala-a pinch
Coriander leaves-little
Oil-to fry
Method
Mix all above ingredients together.Pour water & make a batter (dosa batter consistency).Heat a tawa smear oil & pour a ladle of batter .Spread it nicely,pour oil & cook it both sides till brown in colour on both sides.Serve it hot with any chutney or raita.

Tuesday, November 17, 2009

Prize

I am very happy to receive the lovely tote bag in my mail this evening,henceforth planning to say goodbye to plastic covers & take this for my grocery shopping.....

I am very happy to let you all know that my blog was randomly selected as the winner of this week's Foodie Blogroll Tote Bag Giveaway !!!!!!!!!!!! Also my blog will be featured all this month on the Foodie blogroll contests page.Thanks a lot for being a part in the Community....

Award


Thanks Sangeetha for sharing this beautiful award,I would like to share it with all my fellow bloggers.......Kindly everyone pick it up.

Spaghetti Squash Pulao

Ingredients
Grated spaghetti squash-1 cup
Rice-1 & 1/2 cup
Salt to taste
Turmeric powder-1/4tsp
Ginger & Garlic paste-1/2tsp
Tomato-1/2(optional)
Chopped spring onions-1 bunch
Slit long green chillies-3
Mint leaves-20
Lime juice-2tsp
Tempering
Oil-4tsp,Ghee-1tsp
Cloves-3
pepper-5
Cardamom-3
Bay leaf-1
Jeera-1/2tsp
Shajeera-1/2tsp
Cinnamon stick-a small piece
Method
Heat ghee & oil in a pan temper it.Fry the spring onions,green chillies,tomato & ginger/garlic paste till light brown.Add the grated squash,salt & turmeric powder,fry for a minute.Add the rice & water.Cook it till done.Mix the lime juice & serve it with any gravy or raita.

Monday, November 16, 2009

Apple Palkova Recipe

Apple Palkova
Ingredients
Grated big red apples-2
(skin & seeds removed)
Sugar-2 & 1/2 tbsp
Ricotta cheese-1 cup
Ghee-2tsp
Cardamom powder & Saffron-little
Chopped nuts-little
(almond & pistachio)
Method
Heat ghee in a non stick pan & fry the grated apples till water evaporates.
Add the ricotta cheese,cardamom powder,sugar & saffron.Keep cooking till its dry & leaves the sides of the pan (like a soft dough consistency).
Put it in a greased plate & spread the nuts on top,press it nicely.
Cool & cut into desired shapes.

Thanks for visiting !

Award


Thanks sarah Naveen for passing on this beautiful award,I would love to share this with my other fellow bloggers.Kindly please accept this....

Sunday, November 15, 2009

More kuzhambu(Iyengar style)

Ingredients cook in water & keep it aside
Pumpkin chopped-2 cups
Salt to taste
Hing-1/2tsp
Turmeric powder-1/2tsp
Other ingredients
Beaten curd-1 & 1/2 cup
Water to dilute it
Roasted in 1/2tsp of oil & ground to a smooth paste
Coriander seeds-1 & 1/2 tsp
Channa dhal-1 & 1/2 tsp
Red chillies-4
Coconut-3tsp
Methi-1/2tsp
Thoor dhal-3tsp(soaked,do not fry.Just grind it along with the above ingredients)
(I used masoor dhal)
Tempering
Oil-3tsp,Mustard-1tsp,Curry leaves-little,Red chillies-2
Method
Mix the ground paste with the diluted curd.Heat oil in a pan temper it.Pour the curd mixture & the vegetable & boil it for 8 to 10 minutes or till the raw smell disappears.Garnish it with curry leaves.Serve it with rice
Courtesy:theyumblog with a slight change.




Saturday, November 14, 2009

Award


Thanks Pavithra for passing the award to us.I would like to share it with other friends too......

Friday, November 13, 2009

Gulab Jamoon

Ingredients
Milk powder-1/2 cup
Maida-2tbsp
Ghee-1tbsp
Curd-1 & 1/2tbsp
Baking soda-1/4tsp
Oil-to fry
Sugar syrup
Sugar-1 & 1/2 cup
Water-1 & 1/2 cup
Cardamom powder-1/4tsp
Rose essence-a drop
Saffron-a pinch
Method
Mix maida,milk powder,baking soda & ghee,add curd little by little & mix till you form a soft dough.Cover & rest it for 10 minutes.Grease your palms & make small round ball.Heat oil & deep fry them in medium flame.Keep rotating while frying for even colour on all sides.On the other side boil the syrup ingredients together for 3 minutes,switch off & add the rose essence.Add the fried balls to the hot syrup,cover & leave it for 1 hour for it to soak nicely.Serve it with some chopped nuts sprinkled on top (optional).
Courtesy:sangeetha subash with some small change.

Thursday, November 12, 2009

Methi Chicken Kheema

Ingredients
Chopped onion-1/2
Chopped tomato-1/2
Chicken kheema-1 cup
Curd-3tsp
Frozen chopped methi leaves -1 cup
Ginger & Garlic paste-1tsp
Any meat /Garam masala powder-1tsp
Red chilly powder-1tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Salt to taste
Tempering
Oil-4tsp,Jeera-1tsp,Bay leaf-1
Method
Heat oil in a pan temper it.Fry onions till light brown colour.Now add ginger & garlic paste,methi,tomato & all dry powders & fry till oil separates the pan. Add the curd,chicken & very little water & cook it till done.Serve it with roti or rice.

Cauliflower Carrot Pickle / Gajar Gobhi Achaar / Gajar Gobi Pickle Recipe

Cauliflower Carrot Pickle recipe / Gajar Gobhi Achaar recipe / Gajar Gobi Pickle Recipe
Cauliflower Carrot Pickle
Ingredients
Cauliflower-2 cups
(cut into small pieces)
Chopped carrot-1 cup
Sliced garlic-6
Chopped jalapeno chilly-4
(seeds removed)
Lime juice-1/4 cup
Salt to taste
Red chilly powder-3tsp
Turmeric powder-1/2tsp
Dry roasted & powdered
Mustard-3tsp
Methi-1tsp
Tempering
Oil-1/2 cup
Mustard-1tsp
Jeera-1tsp
Red chillies-4
Hing-1/2tsp
Curry leaves-little
Method
Take a clean bowl & mix all the above ingredients & the dry roasted powder together.
Heat oil in a pan & temper it,cool the tempering & pour it into the bowl,mix and keep it outside overnight.
Next day put it in a dry jar & store it in fridge.
Your crunchy cauliflower & carrot pickle is ready to serve.

Thanks for visiting !








Wednesday, November 11, 2009

Lotus Stem & Channa Dhal Kurma

Ingredients pressure cooked
Chopped lotus stem-1 cup
Channa dhal-1/3 cup
Salt to taste
Red chilly powder-1tsp
Ingredients roasted in 1/2tsp of oil & ground to a smooth paste
Pepper-10
Cardamom-1
Cloves-2
Cinnamon-a small bit
Poppy seeds-1tsp
Coconut-1tbsp
Fennel seed(somph)-1/2tsp
Jeera-1/4tsp
Ginger & garlic paste-1/2tsp
Tempering
Oil-2tsp
Mustard-1tsp,Curry leaves-little
Method
Mix the ground masala to the pressure cooked ingredients & give a nice boil.Temper it.Serve it hot with rice.

Tuesday, November 10, 2009

Gulab-E-Aab

Ingredients
Milk-300ml
Crumbled ricotta cheese-2tsp
(or use khoya or rasamalai or kalakandh)
Blanched & chopped pistachio & almonds-1tsp
Crushed saffron-a pinch
Sugar-1 & 1/2tsp
Rose syrup-1tsp
Method
I took 2tbsp of ricotta cheese & microwaved it in high for 2 minutes till all water has evaporated & dry.Cool & crumble it.In a glass pour milk,mix sugar,khoya & syrup.Garnish it with saffron & blanched nuts.Serve it cold.Saffron & khoya gives a great taste for this dish.............
Courtesy:Lata

Monday, November 9, 2009

Batura recipe / Bhatura Recipe / Bhature Recipe

Batura recipe / Bhatura Recipe / Bhature Recipe
Bhatura
Ingredients
Maida-2 cups
Salt to taste
Curd-2tbsp
Sooji/Rawa-2tbsp
Baking powder-1/2tsp
Sugar-1tsp
Oil-to fry
Water required quantity to knead the dough
Method
Mix all above ingredients together.Pour water & make a soft dough.Cover it with a wet cloth & keep it for 4hrs.Take small balls & roll it out into thick round pooris.Heat oil (oil should be really hot)fry each baturas both sides till light golden colour & puffs up well.Serve it with Chole/channa or any gravy of you wish.
Courtesy:Sangeetha.




Anchovy Chips

Ingredients
Dry Anchovies-1 cup
Salt to taste
Red chilly powder-1 & 1/2 tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Curry leaves-little-Oil 10 tsp
Method
Remove the heads off the fish.Wash it nicely so that there is no sand.Add all dry ingredients & marinate for 10 minutes.Heat oil add curry leaves & the fish.Fry it in very low flame till crisp & brown on all sides.You can store it outside for more than 3 days.Goes very well with rasam rice.




Kollu Masiyal Recipe / Horse Gram Masiyal Recipe

images for Kollu Masiyal Recipe / Horse Gram Masiyal Recipe
Kollu Masiyal
Ingredients
Kollu-1 cup
(soaked overnight)
Salt to taste
Turmeric powder-1/4tsp
Coriander leaves-little
Tempering
Hing-1/4tsp
Jeera-1tsp
Curry leaves-little
Oil-1tsp
Ingredients to grind
Oil-1tsp
Urad dhal-1tsp
Channa dhal-1tsp
Pepper-1/2tsp
Coriander seeds-1tsp
Garlic-3
Onion-1tbsp
Curry leaves-little
Methi seeds-1/4tsp
(Fry in oil till light brown colour,cool & grind to a smooth paste)
Method
Pressure cook kollu with turmeric powder & salt.
Cool the dal & blend in a mixi just till the dal breaks into two.
Heat oil temper it with above ingredients.
Pour the ground masala into the tempering & the mashed kollu.
Give a nice boil till everything is combined.Switch off the stove
Garnish it with coriander leaves,serve it with hot rice.

Thanks for visiting !



Sunday, November 8, 2009

Vepampoo (Neem Flower) Podi

Ingredients
Vepampoo-2tbsp
Urad dhal-1tbsp
Channa dhal-1tbsp
Pepper-1tsp
Jeera-1/2tsp
Coriander seeds-1/2tsp
Red chillies-1
Hing-1tsp
Salt to taste
Method
Dry roast all above ingredients separately.Cool & dry grind it to a semi smooth powder.Mix some podi & melted ghee or oil in hot rice & eat.

Thursday, November 5, 2009

Sago/Sabudana Ladoo

Ingredients
Sago/Sabudana-1/2 cup
Roasted peanuts-1/3 cup
Roasted pottukadalai-1/4 cup
(roasted split chickpeas)
Light brown sugar-3/4 cup
(you can also use sugar,add according to your sweetness)
Cardamom powder-1/2tsp
Milk-1/4 cup or little less just for binding
Method
Dry roast sago till it slightly changes its colour.Cool & powder it to a fine powder.Powder peanuts & pottukadai.Mix everything together.Sprinkle milk little by little & make balls.
Note:If using ghee for binding then can be stored outside,other wise store it in fridge.Do not use the nylon sago,use the regular big milk white sago.This tastes better.



Wednesday, November 4, 2009

Award


Thanks Sangeetha for sharing the wonderful Award.Passing it on to all my fellow bloggers!!!!!!!!!!!!! Enjoy

Idly Milagai Podi

Ingredients
Urad dhal-1/2 cup
Channa dhal-1/2 cup
Sesame seeds-1/8 cup
Red chillies-1/2 cup
Rice-1tbsp
(I used long grain)
Salt to taste
Hing-1tsp
Garlic-2 (optional)
Method
Dry roast urad,channa dhal,sesame seeds,rice & red chillies separately till light brown.Add hing & garlic.Cool the mixture completely grind it with salt to a coarse powder.Store it in an air tight container.

Couscous Curd Bath

Ingredients
Couscous-1/2 cup
Water-1 cup
Salt to taste
Coriander leaves-little
Curd required quantity
Tempering
Oil-1tsp
Mustard-1/2tsp,Urad dhal-1/4tsp
Hing a pinch
Chopped green chillies-1 small
Grated ginger-1/4tsp
Method
Boil water with salt,add the couscous cover & cook it till done in low flame.Cool & mix curd.Temper it & garnish it with coriander leaves.I like to serve it cold.........

Award

Celebrating my 45oth post with an Award.Thanks Rashmi for giving this beautiful Award to me.

I would like to share it with each & every friend!!!!!!!!!!!!!! Please accept it.

Tuesday, November 3, 2009

Shrimp Tomato Thokku

Ingredients
Frozen shrimp-40
Chopped onion-1/2
Chopped garlic-6
Curry leaves-little
Chopped tomato big-2
Red chilly powder-1tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp
Salt to taste
Roasted jeera powder-1/2tsp
Tamarind paste-1/4tsp
Garam masala-1/4tsp(optional)
Tempering
Oil-4tsp
Mustard-1/2tsp,Methi-1/4tsp
Method
Heat oil in a pan temper it.Fry onion & curry leaves till light brown.Add dry ingredients tamarind paste,tomato & shrimp.Cover & cook till masala is dry & shrimp is cooked.Garnish it with coriander leaves & serve it as a side dish.

Stuffed Yellow Jalapeno

Ingredients
Yellow Jalapeno-4
(cut into half ,remove seeds)
Grated cheese -for garnish
Bread crumbs-for coating
Melted butter-to pour a spoon on top
Left over potato & peas masala filling
(or any filling of your choice)
Oil to smear on the bottom of each jalapeno
Method
Apply oil at the base of each jalapeno.Fill it up with potato & peas masala.Roll the top portion in bread crumbs.Pour a spoon of melted butter on top.Broil it at 375 deg.C for 10 minutes or till brown on both sides.Put some grated cheese on top while still hot.Serve it with ketchup.