Quinoa Carrot Pulao

Ingredients
Quinoa-1 cup
(washed & soaked in 2 cups of water for 10 minutes)
Salt to taste
Grated carrot-1/2 cup
Mint leaves chopped-3tsp
Green chillies chopped-1
Onion chopped-1/4
Tomato chopped-1/4
Tempering
Oil-2tsp
Jeera-1/8tsp
Cloves,cardamom-1 each
Cinnamon-a small piece
Method
Heat oil in a pan temper it.Fry onion,mint,tomato,carrot & chillies till light brown.Add the washed quinoa,salt & water.Cover with a lid and cook it till done in medium low flame.Serve it with raita..

Masala Fried Fish

Grind masala to a smooth paste

Green chillies-2

Pepper-1/2tsp
Red chilly powder-1/2tsp
Salt to taste
Turmeric powder-1/4tsp
Cinnamon stick-a small piece
Cloves-2
Fennel seeds-1/4tsp
Curry leaves-2tsp
Ginger & Garlic paste-1tsp
Yellow food colour(optional)-a pinch
Other ingredients
Fish fillets-3
(I used Tilapia)
Oil-to fry
White rawa/sooji/semolina to coat the fish
Curry leaves-little
Method
Apply the ground masala both sides of the fish.Marinate it for 10 minutes.Slightly dust it with rawa.Heat a non stick pan add the curry leaves & then the fish.In very low flame cook the fish till crisp & golden brown on all sides.

Raw Onion,Tomato & Garlic Chutney - A Quick Chutney Recipe

Ingredients

Crushed onion -1/2

Crushed medium sizetomatoes-2

Crushed garlic -1

Salt to taste

Chilly powder-1/2tsp

( add more or less according to your taste)

Sesame oil -6tsp

Method

Mix all above ingredients together. in a bowl.

Serve it with idly or dosa.

Note:

This chutney is very raw if you don't like the raw taste then add hot oil and mix.

Thanks for visiting!

Masoor Dhal Podi

Ingredients
Oil-1tsp
Masoor dhal-2tbsp
( YOU CAN REPLACE THOOR/THUR DHAL INSTEAD OF MASOOR DHAL)
Red chillies-3
Hing-1/8tsp
Salt to taste
Jeera-1/2tsp
Coconut-1tbsp
Garlic-1
Method
Heat 1tsp of oil & fry dhal,jeera.garlic,hing,red chillies & coconut till light brown in colour.Cool & dry grind with salt to a semi smooth powder.Store it in a jar,best served with hot rice.

Shrimp/Prawn Dry Fry

Ingredients for marination
Shrimp-1 pound
Salt to taste
Red chilly powder-1/2tsp
Turmeric powder-1/4tsp
Coriander powder-1tsp
Garam masala-1/2tsp
Ginger & Garlic paste-1/2tsp
Tamarind juice-1tbsp
(marinate the shrimp with above ingredients for 30 minutes)
Tempering
Oil-1tbsp
Mustard-1tsp
Fennel seeds-1tsp
Curry leaves-little
Sliced onion-1/4
Method
Heat oil in a pan temper it.Once onion is slight golden brown add the shrimp with the marinate.In medium low flame fry it for 10minutes, till dry & cooked.Garnish it with coriander leaves & serve.

Sri Rama Navami

Happy Sri Rama Navami !!!!!

Sprouted Vendhaya Kulambu / Sprouted Methi Gravy / Vendhaya Kuzhambu Recipe

Vendhaya Kulambu

Ingredients

Sprouted methi/fenugreek seeds/Vendhayam-1/2 cup

Tamarind juice(light)-1 cup

Coconut milk(light)-1/2 cup

Chopped onion-3tbsp

Chopped garlic-2

Salt to taste

Home made sambar powder-1tsp

Turmeric powder-little

Hing-1/4tsp

Curry leaves-little

Tempering

Oil-6tsp

Mustard-1/4tsp,Jeera-1/4tsp,Urad dhal-1/8tsp

Method

Heat oil in a pan temper it with above ingredients.
Add the onions,garlic & curry leaves fry till light brown.
Add the dry ingredients fry for 2 minutes,pour the tamarind juice,coconut milk & sprouted methi.
In low flame cover & cook till raw smell disappears & methi is cooked.
Serve it hot with plain rice.

Thanks for visiting !

Giveaway

Very happy to win this beautiful 3D puzzle from Akheela. Iam sure my daughter is going to love this.thanks once again to the organizer.Happy blogging friends.

Nandu (Crab) Masala

Ingredients

Blue crabs-4

Chopped onion-1

Chopped tomato-1
Salt to taste
Coriander leaves-little
Tempering
Oil-5tsp
Jeera-1/2tsp
Cinnamon-a small piece
Ingredients ground to a smooth paste
Red chilly powder-1/2tsp
Coriander powder-1tsp
Poppy seeds-1tsp
Turmeric powder-1/2tsp
Grated coconut-3tsp
Ginger & Garlic paste-1tsp
Fennel seeds-1tsp
Pepper-1/2tsp
Cloves,Cardamom-each 1
Garam masala-1/4tsp(optional)
Method
Heat oil in a pan temper it.Fry onion till light brown,add the tomatoes & salt,fry till its mushy.Add the ground masala & fry till oil separates the pan.Put the crabs,pour some water,cover & cook it till masala is dry.Garnish it with coriander leaves & serve it with plain rice.

Easy Yellow Rice /Turmeric Rice

Ingredients
Ghee-1/3tsp
Mustard-1/2tsp
Curry leaves-few
Salt to taste
Turmeric powder-1/8tsp
Basmati rice-1/2 cup
Water-1 cup
Method
Heat ghee in a pan temper it with mustard & curry leaves.Fry the washed rice for a minute.Add salt ,turmeric powder & water.
Cook the rice till done.Serve it with any side dish you like.

Courtesy:Maayeka

Thanks for visiting!

Avocado & Carrot Raita

Ingredients
Mashed avocado-1
Grated carrots-1/2 cup
Salt to taste
Pepper powder-to taste
Roasted & powdered jeera/cumin powder-1/2tsp
Black salt-a pinch
Beaten thick curd-1 & 1/2 cups
Lime juice-1tsp
Method
Mix all above ingredients & serve it cold.

Stuffed Cheese Poori

Stuffing
Grated cheese-1/4 cup
Chopped coriander leaves-1tbsp
Salt & Pepper to taste
(Mix it all in a bowl)
Dough
Whole wheat flour-1 cup
Salt to taste
Red chillies powder-a pinch
Water to knead the dough
Other ingredients
Oil-to deep fry
Method
Make a soft tight dough with the above ingredients.Roll out the dough to a thin big circle.By using cutters cut to desired shapes.Keep a teaspoon of the filling inside.Close it with another poori on top.Seal it well so that the filling doesn't come out.Heat oil in a kadai & deep fry these poories till light golden brown & crisp on both sides.Serve it hot.

Green Dhokla / (Khaman Dhokla Recipe)

Ingredients ground to a smooth paste
Coriander leaves-a handful
Spinach leaves-12
Green chillies-1
Ginger -a very small piece
Ingredients
Besan-1 cup
White rawa/sooji-1 & 1/2tbsp
Water-3/4 cup
Sugar-1 & 1/2tsp
Salt-1tsp
Lime juice-1tbsp
Eno fruit salt-1 & 1/2tsp
Tempering
Oil-3tsp
Mustard-1tsp
Jeera-1/2tsp
Hing-1/4tsp
Sesame seeds-1tsp
Green chillies-1
Curry leaves-little
Garnish
Shredded fresh coconut-1tbsp

Method
In a bowl mix all above ingredients (except Eno) together to make a smooth batter.Just before steaming mix in the eno.Mix it well into the batter ,you can see already the batter has raised.Immediately pour into a greased plate & steam it for 8 minutes or till done.Heat oil in a pan & temper it.Pour it on top of the steamed dhokla & sprinkle the coconut.Cool completely & cut into pieces & serve it with coriander chutney.

Chocolate & Walnut Fudge

Happy 4th birthday to sailajakitchen.com.Stepping into its 5th year.Thanks to one & all...

Ingredients
Condensed milk-1 (14 oz) tin
Chocolate chips-1(12 oz )packet
Butter-5tbsp
Milk powder-1/2 cup
Vanilla essence-1tsp
Slightly roasted & chopped walnuts-3/4 cup
Sugar-1tsp
Method for the White layer
Line a tray with an aluminium foil & keep it ready.Mix 1/4 of the condensed milk,milk powder,2tbsp of butter & sugar.Cook it in microwave for 1 minute.Add essence mix it well & keep it for another 10 seconds(till it forms a soft ball).Pour it on the tray & spread it evenly.
Method for the Chocolate layer
Mix remaining condensed milk,walnuts,3tbsp of butter & chocolate chips.Cook it in the microwave for 4 minutes(mix it in every 1 minute interval) till it forms a soft sticky mixture.Pour it on top of the white layer & level it well.Let it cool completely(you can also keep it in fridge for 1 hour).Turn the fudge upside down & peel of the foil carefully.Cut into desired shape.
Courtesy:mykitchenaroma,followed only the ingredients cooking method is done in microwave instead of double boiler..

Methi/Fenugreek Leaves And Tofu Fry

Ingredients blend to a smooth paste
Chopped boiled onion-1
Chopped tomato-1
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Green chillies-1
MDH kitchen king masala-1/2tsp
Cloves-1,Cardamom-1,Cinnamon-a small piece
Ginger & Garlic paste-1/2tsp
Tempering
Oil-4tsp
Jeera/cumin seeds-1tsp
Other ingredients
Cubed firm tofu-2 cups
Frozen methi/fenugreek leaves-2 cubes
Salt to taste
Method
Heat oil in a pan & temper it.Add the ground paste & in medium flame fry the masala till oil separates the pan.Add the methi leaves,tofu, very little water & salt,cook till the gravy is dry.Serve it with roti or jeera rice.

Tofu Butter Masala/Makhani Recipe (Restaurant Style)

Ingredients ground to a smooth paste
Roma tomatoes-3
Onion-2tbsp
Green chillies-1
Ginger-a small piece
Soaked cashew nut-1tsp
Tempering
Butter-2tbsp
Oil-1tsp
Cardamom powder-1/2tsp
Cloves-2
Cinnamon -a small piece
Other ingredients
Cubed firm tofu(14oz pck)-1
(slightly tossed in oil till light brown on all sides)
Red chilly powder-1/2tsp
MDH Kitchen king masala-1tsp
Salt to taste
Sugar-a pinch
Roasted jeera powder-1/2tsp
Kastoori methi-1 & 1/2tsp
Coriander powder-1/2tsp
Table cream-2tbsp
Milk-1 cup
Method
Heat oil & butter in a pan temper it.Add the ground masala,kastoori methi & all dry powders & fry till oil separates the pan.Pour the milk & little water ,cook the gravy till thick & raw smell disappears.Add the tofu & cook for 2 more minutes.Switch off the stove & garnish it with little cream & kastoori methi.Serve it with roti,naan or pulao.
Note: You can replace paneer in place of tofu in this dish.

Cream Of Tomato Soup

Ingredients
Ready made tomato puree-1/2 cup
Salt & Pepper to taste
Fresh basil-1tsp
Chopped carrot-1/4 cup
Dry parsley-1/2 tsp
Butter-2tsp
Chopped onion-3tsp
Chopped garlic-1
Heavy cream-1/4 cup
Water to dilute- required amount
Method
Heat butter in a pan saute onion,garlic,basil,parsley,carrot & seasonings for 2 minutes.Add the tomato puree & once cooled blend it to a smooth liquid.Filter the mixture,add water to required thickness.Heat the soup, adjust the seasoning,once switched off the gas add in the cream mix & serve it hot.

Oats Fish Pakora / Fish Pakoras/ Fish Fritters Recipe / Desi Battered Fish / Fish Pakoras Recipe

Ingredients marinated for 30 minutes
Boneless fish fillets cut into small pieces-25
(i used Tilapia)
Salt to taste
Red chilly powder-1tsp
Coriander powder-1/2tsp
Turmeric powder-1/4tsp
Ajwain /Carom seeds-2 pinches
Besan/Gram flour-8tsp
Baking soda-a pinch
(optional)
Water required amount to make a semi thick batter
Other ingredients
Oil-to deep fry
Ingredients for coating
Quick oats required amount
Method
Take a bowl & mix all the marinate ingredients together except the baking soda,leave it for 30 minutes.
Mix the baking soda only when you are ready to fry the fish,do not add it before.
Heat oil in a pan,roll each fish cubes into the oats.Deep fry them till golden brown on all sides in medium flame.
Before serving sprinkle some chat masala & serve it with any dip you desire.

Note:You can see in the picture some are fried plain,without the oats....

Thanks for visiting !

Eggless Sponge Cake with Tutti Fruity / Eggless Sponge Cake / Eggless Cake Recipe

Ingredients
Maida(All purpose flour)-1 & 1/2 cup
Sugar-3/4 cup
Baking powder-1 & 1/4tsp
Baking soda-1/2tsp
Salt a pinch
Thick curd-1 cup
Cooking oil-1/2 cup
(I used canola oil)
Vanilla essence-2tsp
Tutti fruity & raisins-together1 & 1/2tbsp(Optional)
(Recipe doesn't say)
Method
Pre. heat the oven to 300deg.Sieve maida & salt together & mix the fruits,keep it aside.Dissolve the sugar in curd by mixing it gently.Add the baking soda & baking powder,mix leave it to froth for 3 minutes.Pour the oil in this curd mixture & slowly keep adding the maida.Mix it well & pour the batter into a greased baking pan.Bake it at 300 deg. for 40 minutes or till done.Cool completely,cut & serve
Inspired by cookcurrynook

Parsley Paratha

Ingredients
Wheat flour-2 cups
Chopped fresh parsley-1 cup
Salt to taste
Red chilly powder-1/2tsp
Sesame seeds-1tsp
Water required amount to knead the dough
Oil-to cook the parathas
Method
Make a soft dough with above ingredients.Cover the dough & rest it for 10 minutes.Divide the dough into small balls,roll them out to a semi thick circles.Heat a tawa/griddle & cook the chapathi/paratha with little oil smeared on both sides till its light brown.Serve it hot with any side dish you want.

Toffee Bars

Ingredients for the bottom layer
Melted butter-1 cup(2 sticks)
Light brown sugar-1 cup
Vanilla essence-2tsp
Salt-1/2tsp
Maida/All purpose flour-2 cups
Topping ingredients
Chopped and toasted almonds-1 cup
Semi sweet chocolate chips-12oz pack
Method
Pre.heat oven to 350. deg.Beat butter & sugar till light & fluffy.Add the essence,salt & flour,mix it until its incorporated.Spread this mixture on a square pan which is lined with an aluminium foil on sides & bottom.Bake till 20 minutes or till the short bread is golden brown.Remove from oven & immediately sprinkle the chocolate chips on top,Keep this in the hot oven just the chocolate to melt,remove from oven spread it using a knife on top of the shortbread.Sprinkle the nuts on top,press it a bit.Cool completely & cut into squares.
Inspired by joyofbaking

Quinoa Adai / Red Quinoa Adai / Drumstick Quinoa Adai / Murungai Keerai Adai

Quinoa Adai

Ingredients

Red quinoa - 3/4 cup
Sona masoori rice - 1/4 cup
Channa dal -1/4 cup
Thur dal -1/4 cup
Yellow moongh dal - 1/4 cup
Ginger-a very small piece
Chopped drumstick leaves - 1/2 cup
Red chillies-4
Chopped curry leaves-little
Chopped onion - a handful ( optional)
Salt to taste
Hing - 1/2tsp
Grated coconut - 2 tbsp
Oil -required amount to cook adai

Method

Wash & soak quinoa, rice,red chillies,ginger & dals together for 3 hours.
Grind it to a semi thick coarse batter, transfer the batter into a bowl.
Do not add too much water while grinding.
Add hing,grated coconut,salt,chopped curry leaves and drumstick leaves,mix well.
Fermentation is not needed.
Heat a tawa pour a ladle of batter spread it to a semi thick circle.
Pour oil around & cook it till crisp & brown on both sides.
Serve hot!
Thanks for visiting !

Homemade Ginger & Garlic Paste

Ingredients
Skin peeled & chopped fresh ginger -1 & 1/2 cup
Fresh garlic -1 & 1/2 cup
(I usually don't remove the skin)
Salt -1 & 1/2tsp
Oil-6tsp
Turmeric powder-1tsp
Method
Grind all above ingredients together without water to a smooth paste.Mix the oil to this mixture,put it in a container & store it in fridge.Your homemade ginger & garlic paste is ready.
Note: By this way you can store it more than a month,still looks & smells fresh.

Red Bell Pepper/ Capsicum Chutney

Ingredients
Red bell pepper/Capsicum-1
Chopped onion-1/4
Chopped tomato-1
Red chillies-1
Salt to taste
Curry leaves-4
Tempering
Oil-2tsp
Jeera,Mustard & Uraddhal-each-1/4tsp
Curry leaves-little
Red chillies-1
Method
Heat 1tsp of oil & fry above ingredients together,till raw smell disappears.Cool & grind to a smooth paste.Heat oil in a pan temper it.Pour it on the chutney ,mix & serve with any tiffin.

Aglio e Olio

Ingredients

Whole wheat thin spaghetti-a small bunch

(Cooked with little oil & salt)

Salt & Pepper to taste

Chopped garlic-3

Chopped ripe red chillies-2

Olive oil-2tsp

Dry parsley-1tsp

Method

Heat oil in a pan fry the chillies & garlic till nice flavor comes out.Switch off the stove add the spaghetti,seasoning & parsley.Toss it well & serve it hot.

Simple Mushroom & Red Bell Pepper Fry

Ingredients
Mushroom (8oz pck)-1
Chopped red bell pepper(Capsicum)-1 small
Chopped onion-1/2
Chopped tomato-1
Salt to taste
Curry powder-1tsp
Ginger & Garlic paste-1/2tsp
Curry leaves -to garnish
Oil-3tsp
Method
Heat oil in a pan saute onion & curry leaves till light brown.Add the tomato,mushroom,bell pepper,ginger & garlic paste fry till raw small disappears.Add the dry masala powders,sprinkle very little water.Cover & cook till dry.Serve it with roti...

Khara Buns / Savoury Buns

Ingredients
Maida/all purpose flour-1 cup
Wheat flour-1/2 cup
Dry yeast-1tbsp
Warm milk-1/4 cup + 1tbsp
Warm water-1/4 cup + 1tbsp
Olive oil-1/8 cup
Sugar-1/2 tbsp
Salt-3/4 tsp
Chopped garlic-1tbsp
Chopped coriander leaves-1 tbsp
Chilly flakes-1tbsp
Method
Mix the flours,chilly flakes,salt,garlic & coriander leaves in a wide bowl.Mix the sugar & yeast in warm milk & water,keep it for 5 minutes.Now pour this mixture into the flour,add oil & knead it to a soft dough.apply some oil on top of the dough,cover it with a wet cloth & leave it for 1 hour.Punch the raised dough.Form it into small balls & place it on a greased tray.Brush the top with some milk & sprinkle some sesame seeds(optional).Bake these buns at preheated oven for 12 minutes at 325 deg. or till done.Remove from oven & brush the warm buns with butter & serve.
Courtesy:Rakskitchen...

Badam/Almond Burfi In Microwave

Ingredients
Badam/Almonds-1/2 cup
(soak it in hot water for 30 minutes,then remove the skin)
Milk-3/4 cup
Sugar-1 cup
Saffron-little
Ghee-3tsp
(add 1 or 2 tsp of ghee to your burfi, if you think its getting dry)

Method
Grind badam with milk to a smooth paste.Pour this in a microwave safe bowl,add the sugar &saffron.Cook this mixture in microwave for total 13 minutes.For every 2 minutes remove,mix & keep it again.After 10 minutes,(for remaining 3 minutes)remove the bowl add 1tsp of ghee mix & cook again & remove it for every 1 minute & mix (3 times).The mixture will look like a soft dough.Grease a plate spread this evenly,cut it while still warm....

Note: Each microwave power is different,the time of cooking may vary.

Happy Halloween

Ingredients used are -Apples & Cereal bits.

When witches go riding
and black cats are seen,
the moon laughs and whispers,
'tis near Halloween

Wishing you a Happy Halloween

Quinoa Murukku

Ingredients
Rice flour-1 & 1/2 cup
Slightly dry roasted & powdered quinoa-1/2 cup
Besan-1/2 cup
Salt to taste
Red chilly powder-1/2tsp
Cumin seeds-1 tsp
Hing-1tsp
Water-required amount to make a soft dough
Hot oil-1tbsp
Oil-to deep fry

Method

Pour water little by little & make a soft dough with all above ingredients.Heat oil in a pan,fill some dough in the murukku press/mould.Press directly into the hot oil.Deep fry in medium flame till light brown on all sides & crisp .Remove on a kitchen paper. Cool & store in a air tight container.

Brown Rice Vermicelli Upuma /Brown Rice Semiya Upma / Semiya Upma - South Indian Breakfast Recipe

Brown Rice Semiya Upma

Ingredients to temper
Oil-4tsp
Mustard,Urad dhal,Channa dhal-each 1tsp
Jeera/cumin-1/4tsp
Red chillies-4
Peanuts-a handful
Curry leaves-little
Chopped onion-1/2
Chopped tomato-1
Salt to taste
Other ingredients
Brown rice vermicelli-300gms packet
(cook it according to the direction on the pack)
Coriander leaves for garnish
Method
Heat oil in a pan and temper it with above ingredients.
Fry the onion & tomato till light brown.Reduce the heat & add the vermicelli & salt.Toss it well ,garnish it with coriander leaves.
If you wish you can also squeeze some lime juice after switching off the flame.
Mix & serve it hot with pickle or chutney.

Click HERE for Semiya Vegetable Upma

Semiya Vegetable Upma

Thanks for visiting !

Pear & Mint Raita

Ingredients
Chopped pear-1
(do not use too ripe pear)
Chopped mint leaves-10
Beaten curd-1 cup
Salt & Pepper to taste
Roasted & powdered jeera/cumin-1tsp
Method
Mix all above ingredients together & serve it cold.Sprinkle some chilly powder on top(optional).

Sago Bonda Recipe / Sabudana Bonda Recipe / Saggubiyyam Bonda Recipe / Javvarisi Bonda Recipe

Sago Bonda

Ingredients
Sago / Sabudana -1/2 cup
Semi thick curd-1 cup
Rice flour-1/3 cup
White rava/sooji-1/4cup
Chopped onion-1/4
Chopped green chillies-2
Chopped coriander & curry leaves-1tbsp
Salt to taste
Jeera/cumin seeds-1tsp
Cooking soda -a pinch
Oil-to deep fry
Method
Soak sago with the curd for 8 hours or overnight for the sago to get bloated.
Mix all above ingredients,if needed add very little water to make a thick dropping consistency batter.
Before dropping into the oil mix the cooking soda.
Heat oil in a pan drop the batter using a spoon.
Fry in medium low heat till crisp & light brown on all sides.
Serve it with any dip you like.

Thanks for visiting !

Oats Bisibelebath / Bisi Bele Bath With Oats / Savoury Oats Porridge Recipe

Ingredients
Quick oats-1 & 1/2 cup
(slightly dry roasted)
Toor dhal-3/4 cup
(Cooked with turmeric & mashed well)
Salt to taste
Mixed vegetables-2 cups
(Carrot,peas,zucchini,potato,beans,drumstick or any vegetable of your choice)
Red chilly powder-1/2tsp
Hing-1/2tsp
Curry leaves-little
Tamarind juice-1 cup diluted
Tempering
Oil-2tsp
Mustard,Uraddhal,Jeera,Methi-little
Small onions whole-1/2 cup
Chopped tomato-1
Fry till light brown in 1/2tsp of oil & make a powder
Channadhal-1 & 1/2tsp
Coriander seeds-2tsp
Jeera-1/8tsp
Methi-10 seeds
Hing-1/4tsp
Coconut-2tsp
Cloves-2
Cinnamon-a small piece
Garnish
Ghee-1tbsp
Red chillies-2
Curry leaves little
Cashew nuts-a handful
Method
Heat oil in a pan temper it.Fry onions & tomatoes till light brown.Add the vegetables,dry ingredients & tamarind juice.Cook till the vegetables are cooked,add the cooked dhal, ground masala powder & enough water to cook the oats,give a nice boil.Add the oats & cook in low flame till done.Garnish & serve it hot with appalam & raita

Chocolate Bark

Ingredients
Chocolate chips-1 cup
(melt it in a double boiler)
Topping
Chopped almonds-10
Chopped pistachio-10
Chopped marshmallow-2
Chopped gummy rings-1
Raisins-10
Sugar crystals-to sprinkle
( or any topping of your choice)
Method
Melt the chocolate chips in a heatproof bowl set over a pan of simmering water.Line a pan with parchment paper.Pour the melted chocolate & spread it well.Generously sprinkle the toppings evenly on top of the melted chocolate.Slightly press it,leave it to cool( I kept it in fridge for 30 minutes).Cut or break into desired shapes.

Happy Vinayaka Chathurthi

Happy Vinayaka Chathurthi.....

Wheat Flour Sweet Paniyaram

Ingredients
Wheat flour-1 cup
Ripe banana mashed-1 large
Salt-a pinch
Brown sugar-1/4 cup or little lesser
Baking soda-2 generous pinch
Rice flour-2 tsp
Ghee & Oil-to cook the paniyarams
(mix equal amount of both in a bowl & keep it)
Method
Mix all above ingredients together in a bowl.Pour water & make a smooth thick batter.Heat a paniyaram pan,pour 1tsp of oil/ghee in each hole.Pour a ladle of batter in each hole,cook it both side till light brown in colour.Serve it as a evening snack..