Yellow Corn Meal Idly Manchurian

Ingredients
Left over corn meal idly cubed/mini idly-2 cups
Salt to taste
Oil-2tsp
Cubed onion-1/4
Cubed capsicum-1/4
Chopped spring onions-a hand full
Ginger & Garlic paste-1/2 tsp
Red chilly sauce-1/2 tsp
Soy sauce-1tsp
Ketchup-1tbsp
Yellow food colour-a pinch
(optional)
Method
Heat oil in a pan fry onion,capsicum ,ginger & garlic paste till slightly cooked but still crisp.Add the sauces & idly.Saute well & before serving sprinkle chopped spring onion & serve hot.

Grapefruit Pickle

Ingredients
Chopped grape fruit -1

Salt -1tbsp

Turmeric powder-1/2tsp

Lime juice of 1 big lemon

Red chilly powder-2tsp

Tempering

Sesame oil-8tsp

Mustard-1tsp

Hing-1/2tsp

Sliced garlic-2

Method

Mix salt,lime juice,grapefruit,turmeric powder & chilly powder in a jar & leave it the whole day.Next day heat oil in a pan temper it.Cool it well & mix it with the grapefruit mixture.Store it in fridge.Excellent with curd rice.This tasted like the Narthangai pickle,but a little more bitter.....

Tutti Frutti Cake Recipe / Simple Tutti Frutti Cake Recipe

Today is my son's Birthday,made this cake for him...

Tutti Frutti Cake

Version - 1 click HERE

Version - 2

Ingredients

Maida-2 cups
Butter-1 & 1/4 cup
Sugar-1 & 1/4 cup
Milk-2/3 cup
Eggs-3
Baking powder-2tsp (heaped)
Vanilla essence-1 & 1/2 tsp
Salt-1/2 tsp
Tutti frutti-1/2 cup

Method

Sieve maida, salt and baking powder mix in the tutti frutti & keep it aside.

Cream sugar, butter & essence till doubles. add the eggs one by one & beat it well. 

Add the milk and maida mixture alternatively and fold it till well combined.

Pour the batter into a greased baking dish and bake it at 350 deg. for 45 minutes or till done.

Cool completely cut and enjoy!

Courtesy: Sinfulcurry with a slight change.........

Vellai Paniyaram Recipe / Chettinad Special Vellai Paniyaram Recipe / Vella Paniyaram Recipe

Vella Paniyaram 

Ingredients

Sona masoori rice -1/2 cup

Urad dhal-1tbsp

Salt to taste

Sugar a pinch

Milk -1/8 cup

Cooking soda -a pinch (optional)

Oil - to shallow fry

Vella Paniyaram

Method

Soak rice & dal together for 2 hours , grind it with salt, sugar & milk to a fine smooth batter.

Add cooking soda if using and very little water to make a semi thick dosa batter consistency, fermentation is not needed for this batter.

Heat oil in a kadai while hot pour a ladle of batter in the middle. Spoon the hot oil over the paniyaram until it floats on top.

Flip and allow it to cook for one minute and remove. place it on a kitchen tissue to remove excess oil from the vella paniyaram.

Enjoy it with spicy milagai chutney.

Thanks for visiting !

Sweet Potato Paratha

Ingredients

Whole wheat flour-1 cup

Mashed sweet potato-1/2 cup

Salt to taste

Curry powder-1/2tsp

Chilly powder-1/2tsp

Black sesame seeds-1tsp

Oil to make parathas

Method

Mix all above ingredients together.Sprinkle very little water & make a soft dough.Roll it out into slightly thick circles.Cook it on tawa applying oil on both sides till done.Serve it hot with raita or any side dish.

Sesame Bean Sprouts

Ingredients

Bean sprouts-2 cup

Salt & Pepper to taste

Soy sauce-1tsp

Roasted sesame seeds-1/2tsp

Chopped onion-2tsp

Chopped garlic-4

Sesame oil-1tsp

Method

Heat oil in a pan fry onion & garlic till light brown.Mix the sauce & seasoning.Quickly toss the bean sprouts & sesame seeds & serve it immediately.

Note:Do not over cook as it has to remain crunchy.

Steamed Collard Leaf

Ingredients for filling

Besan-1/2 cup

Salt to taste

Red chilly powder-3/4tsp

Coriander powder-1/2 tsp

Garam masala-1/8tsp

Jeera-1tsp

Cooking soda-a pinch

Lime juice-2tsp

Chopped coriander leaves-2tsp

Sugar-a pinch

(I didn't use)

(Add water & make a thick paste with the above ingredients)

Other ingredients

Collards leaf-2

(vein removed at the back,for easy to fold the leaf)

Tempering

Oil-1tsp

Mustard-1tsp

Hing-little

Curry leaves-little

Grated coconut for garnish

Method

Place the leaf on a board(back ward facing up).Spread a thin layer of the mixture evenly on the leaf.Place another leaf on top & repeat it.Slowly roll it tightly like a log.Steam this till done.Slightly cool it & cut into circles.Heat oil in a pan temper it,add the cut circles & carefully saute for 2 minutes.Garnish it & serve.

Awards

Lovely Awards from simplysensationalfood & Creative Sanyukta.Thanks a lot, friends please feel free to pick it up from me...........

Bean Sprout & Snow Peas Soup

Ingredients
Stock/Broth/water-3 cups

(I used chicken broth)

Sliced carrots-a hand full

Snow peas-a hand full

Bean sprout-1 cup

Bean threads(vermicelli) cooked-little

Chopped onion-2tsp

Chopped garlic-1

Olive oil-1tsp

Salt & Pepper to taste

Chilly paste-1/4tsp

Soy sauce-2tsp

Chicken flavour bouillon(cubes)-a pinch

Method

Heat oil in a pan fry onion & garlic till light brown.Add the vegetables,bean sprouts,chilly paste,seasoning & stock.Cook it till vegetables are almost cooked.Garnish it with bean threads & serve it hot.

Onion Paratha

Ingredients dry roasted & powdered

Coriander seeds-1tsp

Ajwain-1/4tsp

Jeera-1/2tsp

Fennel seeds-1/2tsp

Other ingredients

Whole wheat flour-2 cups

Salt to taste

Crushed onion-1/2

Red chilly powder-1tsp

Curd-2tsp

Oil to cook parathas

Method

Mix all above ingredients together.Make a soft dough by adding very little water.Take small balls roll it out into circles.Heat a tawa & cook it both sides with little oil till done.Serve it with any side dish or raita.