Bread & Egg Kothu Masala

Ground to a smooth paste
Coconut-3tsp
Poppy seeds-1tsp
Almonds-5
Tempering
Oil-3tsp
Mustard-1tsp,Fennel seeds-1 & 1/2tsp,Curry leaves-little
Other ingredients
Whole wheat bread-6 slices
(slightly toasted in tawa & cut into small cubes)
Scrambled eggs-3nos
Salt to taste
Garam masala-1/2tsp
Chilly powder-1/4tsp
Turmeric powder-1/8tsp
Chopped onion-1/4
Chopped tomato-1
Chopped capsicum-1/4
Ginger & Garlic paste-1tsp
Chopped mint & coriander leaves-3tsp
Slit green chillies-4
Method
Heat oil in a pan temper it.Fry onions till light brown,add the tomato,green chillies,capsicum,ginger & garlic paste fry till raw smell goes off.Add all the dry masalas & the ground paste,fry for 2 minutes.Pour enough water for the gravy.Cook it in medium flame till its cooked & gravy is semi thick.Now add the scrambled eggs & bread,toss it well till the bread absorbs the gravy.Switch off the gas & garnish with mint & coriander leaves.Serve hot with ketchup.

Carrot Rasam

Ingredients to be pressure cooked
Chopped carrot-1

Tomato-1
Tamarind-a small piece
Masoor dhal or Thoor dhal-1tbsp
(I used masoor dhal)
Salt to taste
Turmeric powder-1/8tsp
(Cool & blend it to a smooth liquid)
Ingredients to be coarsely crushed
Jeera &Pepper-each 1tsp
Green chillies-1
Curry leaves-5
Garlic-3
Tempering
Oil-1tsp
Mustard-1/2tsp
Hing-1/4tsp
Garnish
Coriander & curry leaves-little
Method
Heat oil in a pan & temper it.Pour the ground ingredients,blended carrot liquid & enough water.Just give a boil & garnish it.Serve it with plain rice or drink it like soup.

Strawberry Lemonade

Ingredients
Fresh strawberry-6
Lemon-1

(squeeze out the juice)

Salt-a pinch
Sugar-1tsp or more
Jaljeera-1/2tsp
Ginger -a small piece
Method
In a blender blend all above ingredients together with water.Filter it & serve it cold.

Corn Raita

Ingredients ground to a smooth paste

Coriander leaves-3tsp

Green chillies-1
Ginger-a very small piece
Boiled corn-1tsp
Salt to taste
Other ingredients
Beaten curd-1&1/2 cup
Boiled corn-1/2 cup
Jeera powder-1/8tsp
Chat masala-1/8tsp
Method
Mix all above ingredients together & serve it cold.

Apple Sauce Lassi

Ingredients

Apple sauce-1

(Mott's natural apple sauce,no sugar added- 3.9 oz)
Fresh curd-1 cup
Cardamom powder-a pinch
Sugar-1 tsp or as per your taste
Saffron -for garnish
Method
Blend all above ingredients together.Garnish it with saffron & serve it cold.

Sweet Potato Boorelu

Stuffing ingredients

Boiled & mashed sweet potato-3

Sugar-2tbsp(add accordingly to the sweetness of the potato)
Chopped almonds fried in 1tsp of ghee-3tsp
Cardamom powder-1/2tsp
Ingredients for the outer covering
Rice-1 cup
Urad dhal-1/2 cup
Salt little
Other ingredients
Oil-to deep fry
Method
Soak rice & urad dhal together for 2 hrs.Grind it to a smooth thick batter(Like Idly batter).Mix salt & keep it aside.Mix all the stuffing ingredients together,shape it into small balls.Heat oil in a pan,take each ball dip it in the rice/urad dhal batter(ball should be fully coated with the batter).Put it in hot oil & deep fry it till cooked crisp & golden brown on all sides.Serve it hot.

Chicken Kheema Paratha / Kheema Paratha - Stuffed Kheema Paratha Recipe - Paratha Recipes

Chicken Kheema Paratha

Ingredients for stuffing

Chicken kheema-1 cup
Salt & pepper -to taste
Garam masala-1/4tsp
Crushed onion-1/4
Crushed ginger & garlic-1tsp
Crushed green chillies-1
Chopped mint & coriander leaves together-2tsp
Turmeric powder-1/8tsp
Oil-1tsp
Jeera powder-1/2tsp
Amchur powder / Dry mango powder -2pinch

Covering ingredients

Whole wheat flour-1 cup
Salt to taste
(Mix flour,1tsp of oil & salt, pour little water & knead it to a soft semi tight dough)
Oil-to cook paratha

Method

Heat oil in pan add onion, green chilies & fry till light brown.

Add mint, coriander leaves, crushed ginger & garlic & fry for 2 more minutes.

Add the chicken kheema & all dry ingredients, fry till its cooked & dry. keep the filling aside.

Take a small ball of dough & roll it like a small poori. take some filling place it in the center.

Cover the dough to seal it well , roll it out into a semi thick paratha.

Cook it on a hot tawa till light brown on all sides with little oil smeared and cooked well.

Serve it hot with any raita.

Thanks for visiting !

Sago Vada /Sabudana Vada / Sago Wada / Sago Patties / Maharashtrian Style Sabudana Vada /Javvarisi Vadai / Tapioca Fritters Recipe

Sabudana Vada

Ingredients

Boiled & mashed potatoes-3 small or 2 big

Sago/Sabudana(big variety)-1 cup
(Soak in water for 2 hour, remove excess water/drain & keep it for 1 hour in a bowl,it should be dry & soaked well.Sprinkle water in intervals for the sago to get blotted.When pressed between your fingers the sago should mash easily.Then this is the right consistency)

Powdered peanut-1/2 cup

Cumin seeds-1tsp
Grated ginger - 1/2 tsp

Salt to taste

Chilly powder-3/4tsp

Chopped coriander leaves-a hand full

Oil-to deep fry

Sago Vada

Method

Mix all above ingredients together in a bowl.
Make small tight balls & flatten it.
Heat oil & deep fry them in medium high heat till light golden brown on both sides & crisp.
Once you slide the vada into the hot oil do not flip immediately,wait for a minute and then turn it over otherwise the vadas will break
Serve it with any kind of dip.
Note:
a) Use only the white big variety,the tiny kind will not work out for this recipe.
b) Make sure the sago is well soaked & there is no hardness in the sago.Even after frying you can feel hardness in each bite.This step is very important
c) Sago quality differ so soaking time may vary.
d) Green chilly can be added instead of chilly powder.
e) While frying the oil should be medium high.
f) Make sure the mixture has no moisture otherwise you can't form tight balls.If it has moisture add a teaspoon of any flour to remove excess moisture.

Thanks for visiting !

Lettuce & Split Moonghdhal Pappu

Ingredients

Split green moongh dhal-1 cup

Chopped lettuce leaves-1 small bunch

Turmeric powder-1/4tsp

Salt to taste

Dry roast & make a smooth paste

Pepper-5

Jeera-1/4tsp

Coriander seeds-1/4tsp

Red chillies-2

Curry leaves-5Garlic-1

Coconut-2tbsp

Tempering

Oil-1tsp

Mustard-1tsp

Hing-1/2tsp

Method

Pressure cook lettuce,dhal & turmeric powder till soft.Mash it slightly.Add the ground paste,salt & give a boil.Temper it & serve it with hot rice.

Tamatar Ka Salan

Ingredients for masala

Onion cubed-1/2

(sauteed in 1tsp of oil till light pink)

Coriander seeds-1/2tbsp

Sesame seeds-1 & 1/2 tbsp

Poppy seeds-1tsp

Peanuts-1/8 cup

Red chilly powder-2tsp

Ginger & Garlic paste-1/4 tbsp

Methi seeds-less than 1/8tsp

Turmeric powder-1/4tsp

(In a mixi grind all above ingredients to a smooth paste with little water)

Other ingredients

Roma tomatoes-6

(make a cross on top & fry it in 2 tsp of oil till slightly roasted on all sides)

Tamarind juice semi thick-1 cup

Salt to taste

Curry & Coriander leaves-little

Tempering

Oil-1/2 cup

(You can reduce the oil if you are diet conscious)

Jeera-1tsp

Method

Heat oil in a pan temper it.Add the ground masala & cook it in medium flame till oil separates the pan.Now add the salt,tamarind juice & enough water for the gravy,cook till it is thick.Add the tomatoes give a boil,switch off the gas & garnish it with curry & coriander leaves.Excellent with pulao, plain rice or roti.

Kobbari Pachadi /Coconut Pachadi /Andhra Style Coconut Chutney Recipe

Grind below ingredients to a coarse paste

Coconut bits-1/2 cup

Green chillies-5
(You can also add red chillies instead of green chillies)

Dry roast urad dhal till light golden brown-2tsp

Salt to taste

Curry leaves-1tsp

Tempering

Oil-3tsp

Mustard-1tsp,Urad dhal-1/2tsp,Jeera/cumin-1/2tsp

Red chillies-1

Curry leaves-little

Hing-1/2tsp

Method

Heat oil in a pan & temper it.Pour this into the ground paste,mix & serve it with hot rice.

Corn Bread Rolls

Stuffing Ingredients

Grated fresh corn-2 cups

Boiled,mashed potato-1

Curry powder-1/2tsp

Salt to taste

Garam masala-1/4tsp

Chopped mint & coriander leaves-little

Turmeric powder-little

Chopped onion-1/2

Green chillies chopped-2

Amchur powder-a pinch

(dry mango powder)

Ginger & garlic paste-1/2 tsp

Other Ingredients

Oil-to deep fry

Bread slices-12

(I used whole wheat bread)

Method

Heat 1tsp of oil & fry onion till its transparent.Add ginger & garlic paste,green chillies,grated corn & all dry ingredients.Fry till corn is well cooked.Switch off the gas & mix in the potato,mint & coriander leaves.Cool & make small balls & keep it aside.Wet the bread slices with very little water,squeeze out excess water by pressing it with your palm.Place a ball of filling in the middle of the bread ,cover it & make a tight ball.Heat oil in a pan & deep fry it till golden brown on all sides in medium flame.Serve it hot with any dip.

Almonds In White Kurma

Tempering

Oil-3tsp

Cloves-2

Cardamom-3

Bay leaf-1

Cinnamon-a small piece

Fennel powder-1/4tsp

Turmeric powder-little

Shajeera-1/8tsp

Other ingredients

Chopped onion-1/4

Slit green chillies-4

Coriander leaves-little

Blanched almonds-a hand full

Salt to taste

Ingredients ground to a smooth paste

Poppy seeds-1tsp

Coconut-2 tsp

Curd-1tbsp

Almonds-5

Pottukadalai(roasted gram dhal)-2tsp

Method

Heat oil in a pan & temper it.Add onion,green chillies,almonds & salt,fry till light brown.Pour the ground paste,add required amount of water.Cook the gravy till raw smell goes off & its thick.Switch off the gas,garnish it with coriander leaves & serve it hot with rice.

Stuffed Kataifi

Today I am celebrating My Blog's 2nd Birthday.I thank each & everyone for making this a success & for your encouragement & support.

Ingredients
Loosened Kataifi pastry, thawed -1/2 packet
(Kataifi is a Middle Eastern pastry made from shredded phyllo dough)
Melted butter-1/2 cup
Filling
Chopped dates-15
Chopped almonds,cashew nuts,walnuts,pistachio-each a handful
Cinnamon powder-1/8tsp
Sugar-4tsp
( mix everything together )
Syrup
Honey -3/4 cup
Sugar-2 cups
Water-2 & 1/2 cups
Cinnamon powder-less than 1/8tsp
Lemon juice-1tbsp
(Add all the ingredients in a pan and bring to a boil, then simmer over medium heat for 15 minutes. Keep the syrup hot until your Kataifi has cooled from the oven )
Method
Grease a baking tray with butter.Spread a thick layer of the kataifi pastry.Pour 1/2 of the butter evenly on top of the pastry.Sprinkle the filling generously on top,again put the remaining pastry to cover the nuts.Pour the remaining butter evenly on the pastry.Bake it at 350 deg. for 30 minutes or till top is slightly golden brown.While still warm pour the hot syrup on top,let it spread evenly.Cool,cut & serve it.

Stuffed Bhindi

Stuffing ingredients
Red chilly powder-1 tbsp
Coriander powder-1tsp
Roasted jeera powder-1tsp
Turmeric powder-1/2tsp
Salt to taste
Dessicated coconut powder-1 & 1/2tbsp
Besan-2tbsp
Chopped coriander leaves-2tsp
Amchur powder-1/8tsp

(dry mango powder)
Sesame seeds-1tsp
Oil-1tsp
(mix all the above ingredients in a bowl & keep it ready)
Other ingredients
Bhindi(Okra/Lady's finger)-35
(cut the head & make a deep slit)
Tempering
Oil-8tsp
Curry leaves-little
Hing-1/2tsp
Method
Carefully stuff some mixture into the bhindis without breaking the slits.Heat oil in a pan & temper it.Arrange the bhindis inside the pan add the left over stuffing if any on top.Sprinkle very little water ,cover & cook it in slow flame till masala is well cooked & bhindis are soft on all sides.Serve it with roti.

Chicken Kheema Mutter

Ingredients

Chicken kheema-2 cups

(ground chicken)

Frozen peas-1 cup

Chopped tomato-2

Chopped onion-1/4

Chopped green chillies-2

Curry & Coriander leaves- little

Ginger & Garlic paste-1 tsp

Salt to taste

Turmeric powder-1/4tsp

Chilly powder-1/4tsp

Tempering

Oil-2tsp

Shajeera-1/2tsp

Dry roast & powder

Pepper-1/2tsp

Poppy seeds-1tsp

Cloves-5

Cardamom-3

Cinnamon-a small piece

Fennel seeds-1/2tsp

Method

Heat oil in a pan temper it.Add onion & green chilies fry it till light brown.Add the ginger/garlic paste & tomato,fry till well mashed.Add the dry powders,salt,peas & kheema,sprinkle some water cover & cook it till done.Add the ground powder,curry & coriander leaves,fry till oil separates the pan.Serve it with roti or rice.

Apple-Cinnamon Upside-Down Cake

Today I am celebrating my 8ooth post.......Enjoy!!!!!!!!!!!

Ingredients for base
Red apple-3 medium size
(slice & toss it with 1tsp of lime juice)
Brown sugar-1/2 cup(less 2tsp)
Butter-2tbsp
Batter
Maida(All purpose flour) -1 & 1/2 cup
Baking powder-1 & 1/2 tsp
Salt-1/2 tsp
Cinnamon powder-1/2tsp
Sugar-1/2 cup
Egg-2
Vanilla essence-1tsp
Milk-1/2 cup
Method
Grease a 9''round cake pan with 2tbsp of butter & sprinkle the brown sugar on top.Arrange the apples on top.Sieve flour, baking powder, salt, and cinnamon keep it aside.Cream butter with sugar until light and fluffy. Add eggs and vanilla essence beat until incorporated. With mixer on low speed, alternately add the flour mixture and the milk,mix till blended.Pour the batter on top of the apples & bake at 350 degree for 45 minutes or till done.Cool completely before cutting.

Courtesy: Martha Stewart

Tofu Paratha

Ingredients
Whole wheat flour-2 cups

Crumbled firm tofu-1 cup

Salt to taste

Red chilly powder-1tsp

Coriander powder-1/2tsp

Turmeric powder-1/4tsp

Kastoori methi-3tsp

Black sesame seeds-1tsp

Curd-1tbsp

Oil-to cook paratha

Method

Mix all above ingredients together.Sprinkle some water & knead it to a soft dough.Take a small ball, roll it out into thick circles.Cook on a tawa with little oil brushed on both sides till done.Serve it with raita or any side dish.

Channa Pulao

Ingredients ground to a smooth paste

Onion-2tbsp

Tomato-1

Salt to taste

Turmeric powder-1/8tsp

Coriander powder-1/2tsp

Green chillies-3

Mint-a handful

Poppy seeds-1/2tsp

Coconut-1tbsp

Garam masala-1/4tsp

Ginger & garlic paste-1/2tsp

Other ingredients

Channa-1 cup

(soaked overnight)

Basmati rice-1 cup

Water-2 cups

Tempering

Oil-4tsp

Ghee-2tsp

Cashew nuts-8(optional)

Jeera & Shajeera-1/4tsp each

Cinnamon-a small bit,Cloves-2,Cardamom-1,Bay leaf-1

Method

Heat oil & ghee in a pan & temper it.Add the ground masala & fry it till raw smell disappears & oil separates the pan.Add the rice,channa & water,cook it till done.Serve hot with raita.

Red BellPepper Cutney Recipe / Capsicum Chutney Recipe / Side dish for Idli & Dosa

Ingredients

Red bell pepper (Capsicum) chopped-1 big
Chopped onion-1/2
Red chilly paste-2tsp
Dessicated coconut-2tsp
Tamarind paste-1tsp
Salt to taste
Tempering
Oil-2tsp
Mustard & Uraddhal-each-1/2tsp
Hing-1/4tsp
Curry leaves-little
Red chillies-2
Jeera-1/4tsp
Method
Heat 1tsp of oil in a pan fry above ingredients till raw smell goes off.Cool & grind it to a smooth paste.Temper it.Serve with any tiffin or use as dip.

Thanks for visiting !

Dry Chinta Chiguru(Tender Tamarind Leaves) Puliyohara/Puliyodharai

Ingredients dry roasted & powdered

Coriander seeds-1tsp

Channa dhal-1tsp

Mustard-less than 1/8tsp

Methi seeds-15

Sesame seeds-1tsp

Hing-1/4tsp

Other ingredients

Dry chinta chiguru coarsely powdered-5tsp

(dry tender tamarind leaves)

Salt to taste

Turmeric powder-1/2tsp

Chopped onion-1tbsp

Slit green chillies-4

Curry leaves-little

Cooked rice-2 cups

Tempering

Oil-3tsp

Mustard-1/2tsp,Urad & Channa dhal-each 1 tsp,Jeera-1/4tsp

Peanuts-a handful

Method

Heat oil in a pan temper it.Add onion,green chillies,chinta chiguru & curry leaves saute for a minute.Add the cooked rice & the ground powder & mix it well & serve it hot.

Iceberg Lettuce Thogayal

Ingredients
Shredded iceberg lettuce-10 oz pck

Oil-1tsp

Channa,Urad dhal-each 1 tsp

Jeera-1tsp

Garlic -2

Curry leaves-little

Red chillies-3

Hing-a pinch

Tamarind paste-2tsp

Salt to taste

Desicated coconut-3tsp

Method

Heat oil in a pan & fry all above ingredients except lettuce till light brown.Switch off the gas & add the lettuce & mix it well in the heat.Cool & grind it to a smooth paste.Serve it with hot rice or any tiffin.

9 Beans & Oats Adai (Lentil Crepes)

Ingredients

9 beans soup mix (soaked over night)-1/2 cup

(It contained pinto beans,navy beans,black beans,black eye bean,small red beans,split peas,lentils,great northern beans,barley )

Brown rice-1/4 cup

Oats-1/4 cup

(I used quick oats)

Salt to taste

Red chillies-3

Curry leaves-1tsp

Coconut-2tsp

Onion chopped-2tsp

Hing-a pinch

Ginger-a small piece

Oil to cook the adai.

Method

Soak rice,chillies & oats for 2 hrs.Grind all above ingredients together to a semi coarse batter.Heat a tawa pour a ladle of batter,spread it.Pour oil around it,cook it both sides till crisp.Serve it with any chutney.

Instant Cranberry Pickle

Ingredients dry roasted slightly & powdered
Methi-1/8tsp
Mustard-1tsp
Tempering
Oil-1/3 cup
Mustard-1/4tsp
Jeera-1/8tsp
Uraddhal-1/4tsp
Hing-little
Curry leaves-little
Red chillies-2
Other ingredients
Fresh cranberry-1 cup
(cut into halves)
Salt to taste
Red chilly powder-1tbsp
Lime juice-3tsp
Sliced garlic-4
Method
Take a bowl & mix all above ingredients together.Heat oil & temper it.Pour the hot tempering on top of the above mixture.Mix it well & serve it the next day.Store it in fridge.

Beetroot & Choc Chip Muffins

Wish you all a Happy 2011..................

Ingredients
Maida-1 & 1/2 cup
Cocoa powder-1/3 cup
Baking powder-3tsp
Sugar-1 cup
Oil-1/2 cup
Eggs-2
Milk-1 cup
Beetroot pulp-1 cup
(got the pulp from extracting the juice from the juicer)
Cinnamon powder-1tsp
All spice powder-1/2 tsp
Chocolate chips-1/2 cup
Method
Sieve maida,spices,cocoa powder & baking powder,keep it aside.Beat eggs,milk,sugar & oil,slowly add the dry ingredients & beetroot pulp.Lastly add the chocolate chips ,mix it well.Pour it in a greased muffin tins & bake it till done in 180deg.c.
Courtesy:coffeemuffins.com

Cranberry Puliyohara/Puliyodharai/Puliyogare/Cranberry Rice

Ingredients

Fresh cranberries-12 oz pck

(cut into halves)

Salt to taste

Red chilly powder-1/2tsp

Hing-1/4tsp

Brown sugar-1tsp

Tempering

Oil-15tsp

Mustard-1tsp

Channa dhal & Urad dhal-1 & 1/2 tsp each

Jeera/cumin-1/2tsp

Peanuts-a handful

Curry leaves-a hand full

Turmeric powder-1/2tsp

Chopped green chillies-6

Ingredients fried in 1/2tsp of oil & make a smooth powder

Channa dhal-1tsp

Coriander seeds-1tsp

Dessicated coconut-1tsp

Methi seeds-less than 1/8tsp

Hing-a pinch

Sesame seeds-1 & 1/2 tsp

Method

Pour oil in a pan & temper it.Add the cranberry,salt,hing,brown sugar & red chilly powder,cook it in low flame till mashed up & oil separates the pan.Switch off the stove,add the ground powder & mix it well.Cool & store this in fridge.Take 2 or 3tsps mix it with rice & serve it.

Award

Thanks Kitchenboffin & Simplysensationalfood for sharing this beautiful X'Mas gift to me.I would love to share it with all my blog. friends.Feel free to pick it up from me..

To accept this award, there are 4 rules:*

1. Thank the person who gave you the award:
2. Share seven things about yourself
3. Pass the award on to blogger you have recently discovered and who you think are fantastic.
4. Contact the bloggers you picked and let them know about the award.

Here are seven things about myself...
a) I live in USA(Arizona)
b) Married & having 2 kids.Son-14 & 1/2yrs old,Daughter-8yrs old.
c)Love to cook,eat & feed people.
d)Best place in my house is my Kitchen.
e)My favorite Colour-Yellow,Food-Biriyani.
f)I don't like to travel much,love to spend more time at home.
g)Hobbies are watching tamil & telugu movies

Mississippi Mud Bars

Ingredients
Melted butter-1/2 cup
Brown sugar-3/4 cup
Maida-1 cup
Egg-1
Vanilla essence-1tsp
Salt-1/4tsp
Baking soda-1/2tsp
Chopped walnuts-1 cup
White chocolate chips-4oz
Dark chocolate chips-4oz
Method
Beat butter,sugar,essence & egg.Slowly add the maida,salt,baking soda & mix it well.Add 1/2 of the both chocolate chips & walnuts.Pour it on a greased square/rectangle tray.Bake it at 350 deg. for 20 minutes or till its light brown colour & cooked.While hot sprinkle the remaining chocolate chips on top,leave it to melt. Swirl chocolates with a knife to marbleize. Sprinkle remaining 1/2 cup walnuts & press it slightly. Cool in pan until firm, then cut into bars.
Courtesy:cookingontheside

Raw Red Chillies & Garlic Chutney

Ingredients

Small garlic-10

Red chillies-3

Curry leaves-1 sprig

Coriander leaves-1tbsp

Tamarind paste-1tsp

Salt to taste

Sesame oil-2tsp

Method

Make a smooth paste out of all above ingredients except oil.Mix the oil with the paste & serve it with any tiffin.

Walnut Chutney

Ingredient ground to a smooth paste

Walnuts-a handful

Roasted bengal gram dhal/Pottukadalai-a handful

Coriander leaves-a handful

Salt to taste

Green chillies-3

Ginger(optional)-a small piece

Tempering

Oil-2tsp

Mustard,Uraddhal-each-1/4tsp

Hing-little

Curry leaves-little

Red chillies-1

Method

Dilute the ground chutney to the required consistency.Temper it,mix & serve with any tiffin.

Sweet Basil Pesto On Wheat Spaghetti & Sauted Vegetables

Ingredients for pesto

Sweet basil leaves-1 & 1/2 cup

Olive oil-1/4 cup

Pecan -a handful

Salt & Pepper to taste

Garlic-2

Parmesan cheese-1/8 cup

Lime juice-1tsp

(blend everything in a food processor to a coarse paste.Don't add water,store in fridge.always make sure there is olive oil floating on top of pesto to retain its colour))

Other ingredients

Cooked whole wheat spaghetti

Some mushroom,sliced onion & steamed broccoli sauteed in 1tsp of oil with some pepper,salt & Italian seasoning

Method

Mix required amount of pesto with the spaghetti & serve it with sauteed vegetables.Before serving sprinkle some Parmesan cheese on top.Serve it hot.

Cornmeal Tomato Dosa

Ingredients

Fine cornmeal-1/2 cup

Long grain rice-1/2 cup

Red chillies-3

Thoor dhal-1/8 cup

Tomato-2

Grated coconut-1tbsp

Jeera-1/8tsp

Curry leaves-little

Salt to taste

Oil-to make dosa

Method

Soak cornmeal,rice & thoor dhal together for 4 hrs.Grind it to a smooth batter along with other ingredients(no fermentation required)mix salt.Make dosa as usual.

Quinoa & Mixed Vegetable Paniyaram

Ingredients
Left over pakora batter

(quinoa & mixed vegetables)

Besan -1 or 2 spoon

Rice flour-2 spoons

Cooking soda-2 pinch

Water to dilute

Method

Pour water & dilute the above ingredients to a semi thick pouring consistency.Heat a paniyaram pan pour some oil in the holes.Pour a ladle of batter cook it both sides till brown.Serve it with any spicy chutney.

Cracked Wheat Podi

Ingredients
Cracked wheat-1/8 cup

Urad dhal-1tsp

Channa dhal-1tsp

Coriander seeds-2tsp

Jeera-1/2tsp

Red chillies-3

Salt to taste

Hing-1tsp

Black sesame seeds-2tsp

Garlic-2

Method

Dry roast all above ingredients one by one till light brown.Cool, add salt & make a smooth powder.Take required quantity mix it with hot rice with little ghee & eat.

Mango Shrikandh / Mango Shrikhand Recipe / Mango Shrikand Recipe - Mango Recipes

Mango Shrikhand

Ingredients

Ripe sweet mangoes -2

(remove the pulp and make a puree)

Sugar - to taste

(add according to the sweetness of the fruit)

Cardamom powder -1tsp

Sour cream -16oz can

( You can add thick hung curd or Greek Yoghurt)

Cubed mangoes & saffron strings few for garnish

Chopped pistachio and almonds - 2 tsp

Method

Whisk the curd well add the sugar,cardamom powder and mango pulp,gently mix till well combined.

Garnish with nuts,cubed mangoes & saffron strings.
Serve cold!

Thanks for visiting !

Potato Murukku

Ingredients
Rice flour-2 cups
Salt to taste
Hing-1/4tsp
Chilly powder-1/2 tsp
Jeera-1 & 1/2 tsp
Boiled potato-1
Butter softened-1/4 cup
Water-required amount to make a soft dough
Oil-to deep fry
Method
Grind potato,salt,little water & butter to a smooth paste.In a bowl add all above ingredients, to this add the potato mixture.Pour water little by little & make a soft dough.Heat oil in a pan,fill the dough in the murukku press & press it in the hot oil.Cook it both sides in medium flame till crisp & light brown in colour.Drain it on kitchen towel,cool & store it in air tight container.
Courtesy:Rakskitchen with a slight change in ingredient & name of the dish.........

Rice Flakes & Cornmeal Ladoo

This year coming up with a different sweet for Diwali.An unique sweet with cornmeal.Hope you all will love it.

Ingredients

Rice flakes/Poha/Aval-1/2 cup

(slightly dry roasted,do not burn it)

Fine ground yellow cornmeal -1/2 cup

(Slightly dry roasted & powdered)

Desiccated coconut-5tsp

(Slightly dry roasted)

Sugar-1 cup

Cardamom-6

Fried nuts in 3tsp of ghee-1tbsp

Warm ghee-required amount for binding

(I used warm milk for binding)

Method

Powder rice flakes,cornmeal,cardamom & sugar to a semi smooth powder.Add the fried nuts,sprinkle warm milk or ghee little by little & shape it into round balls.

Note:If using milk store it in fridge for better shelf life.