AnuSriram
Inspired from the Pillsbury calender, This is a very easy to make recipe and kid's just love it! Ready in just 15 minutes, it makes a great after school snack! I tried this recipe using Pillsbury Grands Flaky layers original Biscuits and Home style Buttermilk biscuits. Both came out tasty! Visit Pillsbury for money saving coupons.

Ingredients:
  • Pillsbury grands biscuits (refrigerated) - 1 roll, ready to bake
  • Marinara sauce (store bought)
  • Cut veggies (Onions, bell peppers)
  • Mozzarella cheese, shredded
  • Crushed red pepper - to sprinkle (optional)
  • Italian seasoning - to sprinkle
How to make it:

Pre heat oven to 350 degrees Fahrenheit. Pop open the Pillsbury grands biscuits can. Separate the Biscuits. Arrange on a greased cookie sheet and slightly flatten. Apply some marinara sauce, add the veggies of your choice, add the mozzarella cheese and bake for about 12-14 minutes. Sprinkle some crushed red pepper and Italian seasoning if preferred.



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AnuSriram

Here is a simple meal idea for a difference from the usual. :) pulkas with bell pepper sabji, aloo poha and a cup of fresh home-made yogurt. When made without garlic and onions this is a wonderful meal for fasting on ekadasi or any other days.

Aloo Poha

Ingredients:
  • Poha (Rice flakes) - 1 cup
  • Potato - 1, peeled and finely chopped
  • Onion - 1 , finely chopped
  • Green chillies - 3 or 4, slit
  • Roasted peanuts - 1/2 cup
  • Ginger - 1 tsp, shredded
  • Asafoetida - 1/2 tsp
  • Corriander leaves - to garnish
  • Curry leaves - few
  • Mustard seeds - 1/2 tsp
  • Urad dhal - 1 tsp
  • Turmeric powder - 1/2 tsp
  • salt - to taste
  • Oil - 2 tbsp
How to make it:

Soak poha in water for about 10 minutes. Squeeze to drain the water. Heat oil in a pan, add mustard seeds. when it splutters, add urad dhal, onions, green chillies, ginger and curry leaves. Fry until onion turns translucent. Add the potatoes, turmeric powder, salt and asafoetida and cook until potato is well cooked. Add the peanuts. Add the poha and mix well on low flame. Garnish with corriander leaves. Switch off the flame. Close the pan with a tight lid and let it stand until ready to be served. (The poha becomes dry if kept open!)

Pulkas

Ingredients:
  • Wheat flour - 2 cups
  • Water - to knead,as required
  • Salt - to taste
  • Oil - 2 tsp
How to make it:

Mix salt and flour. Add water little by little and make a soft dough. Add oil and knead for one more time. Apply little more oil on dough and set aside for about 3 hours. Make small balls out of the dough and press flat with a rolling pin. Heat a tava, spread the rolled dough and cook until it turns light brown on one side. It puffs up. Now cook the other side of the pulkas by directly showing it over the flame with the help of tongs. Apply some ghee on the pulkas and fold into four. Keep it in a hot pack layered with a thin cloth. Close tightly.

Bell pepper sabji

This is a simple sabji with no much spices or garam masala. But the taste is wonderful!

Ingredients:
  • Bell pepper - 1, medium size, chopped
  • Onion - 1, finely chopped
  • Tomatoes - 2, plum medium size, finely chopped
  • Red chillies - 2
  • Red chilli powder - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dhal - 1/2 tsp
  • Asafoetida powder - 1/2 tsp
  • salt - as required
  • oil- 2 tbsp
  • Curry leaves - to garnish
How to make it:

Heat oil in a pan, add mustard seeds and when it splutters, add urad dhal, red chillies and asafoetida. Add onions and fry until it turns light brown. Add the bell pepper and saute until half cooked. Add tomatoes, red chilli powder and salt. Cook for a while. Add 1/2 cup water and cook covered on low heat for about 10 minutes. Garnish with curry leaves.



AnuSriram
Hi all.... Hope you all had a wonderful Diwali Celebration. This time, its a Saturday so could celebrate with few gatherings. Made some Rasmalai and Mixture for Sweets and Snacks, decorated home with few lamps and colourful lights. No fire crackers though,.... follow state law!
Coming to the recipes,

Rasmalai

Ingredients:
  • Ricotta Cheese - 1 lb (at room temperature)
  • Whole milk - 7 or 8 cups
  • Sugar - 1 1/2 to 2 cups
  • MTR Badam Mix - 4 tbsp
  • Cardamom powder - 1/2 tsp
  • Saffron - a big pinch



How to make it:

Pre-heat oven to 350 degrees. Mix ricotta cheese and 1/4 cup sugar in a bowl. Fill a non-stick muffin pan with the cheese mixture , about 1 tbsp each. Bake for about 1/2 hour or until set. Tooth pick inserted should come out clean. Be careful not to over heat (Turns brown when over heated). Take out the cakes by inverting the muffin pan onto a cookie sheet. Let it cool.
Meanwhile, In a deep pan, add the milk and bring it to a boil. Let it boil in low flame for about 15 minutes. Add the remaining sugar, MTR mix and Cardamom powder. Boil until the milk becomes little thick. Garnish with saffron. Let it cool.
Drop the cakes carefully into the milk. Refrigerate for at least 2 hours before serving.



Mixture

Ingredients:
  • Besan flour - 2 cups
  • Rice flour - 1 cup
  • Rice flakes (Poha) - 3/4 cup
  • Peanuts - 1/2 cup
  • Cashews - 2 tbsp
  • Red chilli powder - 1/2tsp + 1/2 tsp + 1/2 tsp
  • Salt - as required
  • Asafoetida powder - 1/2 tsp + 1/2 tsp + 1/2 tsp
  • Butter - 1 tsp
  • Curry leaves - few
  • Oil - for frying

How to make it:

Boondhi:
Heat oil in a deep pan. Mix 1 cup besan flour, 1/2 cup rice flour, 1/2 tsp red chilli powder, salt, 1/2 tsp asafoetida with water. It should be in the consistency of a thick batter. Keeping the ladle with holes over the oil, pour little of the mixture and press with another ladle. This makes small round balls. Fry until it turns nice orange colour. Take onto a paper towel to absorb excess oil. Continue doing with the remaining batter.
Oma podi:
Mix 1 cup besan flour, 1/2 cup rice flour, 1/2 tsp red chilli powder, 1 tsp butter, 1/2 tsp asafoetida and salt with little water. Make a soft dough. Take a ball of the dough into a Muruku press with slotted holes as base. Press lightly over the hot oil. Fry until golden brown. Take onto a paper towel to absorb excess oil. Crush the oma podi into small pieces.
Fry peanuts, rice flakes and cashew nuts in oil separately. Fry few curry leaves.
In a small bowl, make a mixture of red chilli powder, salt and asafoetida. In a large bowl, mix everything together. Store in an air tight container.



AnuSriram
Last week there was a parcel at my doorstep and.... wondering what it would be, i picked up the package and found that it was from Foodbuzz (as a part of the taste maker programme with Nature's Pride bread)
It consisted of - a loaf of 12 Grain bread and a loaf of Whole wheat bread. I tried lot of recipes using these breads like sandwiches, crispy and spicy cuts with veggies and bread balls. These really are, a hit on the table! We simply loved it! As the name says, Nature's Pride breads are made with some of the finest natural ingredients and to be specific the whole wheat bread was just awesome! Never hesitate to try those varieties.

Coming to the recipe,

Bread Balls

Ingredients:
  • Nature's Pride whole wheat bread - 8 slices
  • Spinach - 1 cup chopped
  • Onions - 1/2 cup finely chopped
  • Jalapenos - 2 tsp, finely chopped
  • Pepper - a dash
  • Oregano - a dash
  • Crushed red peppers - if preferred, to taste ( just in case if u want it little spicy)
  • Mozzarella cheese - 4 oz shredded
  • Corn flour - 1 tbsp, made into a paste with little water
  • Salt - to taste
  • Oil - for frying
How to make it:

In a bowl, add spinach, onions, jalapenos, pepper, oregano, crushed red peppers and salt. Mix well. Remove the ends of the bread slices (save it for making bread crumbs). Dip the bread in a bowl of water and squeeze the water by keeping the bread between your palms. Now you have it in the consistency of a dough. Keep some spinach and cheese mixture in the center and cover it with the bread and make into balls. Dip in corn flour and deep fry in oil until it turns light brown. Shallow frying or baking is also a good option.
Serve hot with a sauce. I served with a chunky salsa, it was tasting wonderful!

Salsa

Ingredients:
  • Hunt's fire roasted diced tomatoes - 1/2 can
  • Onion - 1/4 cup, chopped
  • Bell pepper - 1/4 cup, chopped
  • Jalapeno - 1, finely chopped
  • Taco seasoning - 1/2 tsp
  • Lime juice - 1 tsp
  • Cilantro - 2 tbsp, chopped and to garnish
  • Salt - as required
How to make it:

Heat 1 tsp oil in a pan, add bell peppers, jalapenos and onions and fry well. Let it cool. In a blender or food processor, add the fried peppers and onions, taco seasoning, salt, cilantro and half of the tomatoes. Pulse for just 2 or 3 times. Take onto a bowl. Add the remaining tomatoes and a squeeze of lime. Garnish with cilantro.



Veggies 'n Rice

Ingredients:
  • Rice - 1 cup
  • Onions - 1, finely chopped
  • Bell pepper - 1/2 cup, chopped lengthwise
  • Carrots,Beans, Peas - 1/2 cup chopped
  • Tomato paste - 1 1/2 tbsp
  • Garlic - 2 cloves, finely chopped
  • Jalapenos - 1, finely chopped
  • Bay leaf - 1
  • Cloves - 2
  • Cinnamon - 1 inch piece
  • Saffron - 1 big pinch
  • Salt - as required
  • Cilantro - to garnish
  • Mint - to garnish, if preferred
  • Oil - 2 to 3 tbsp
  • Water - required for cooking 1 cup rice (depends on the rice used)
How to make it:

Heat oil in a heavy bottom non-stick pan (the one with lid), add bay leaf, cloves and cinnamon. When it sizzles, add garlic, onions and jalapenos. Fry until onion becomes translucent. Add bell peppers, carrots, beans and peas. Add the tomato paste and saute. Now add rice and fry for a while. Add water and salt. Bring it to a boil. Add the saffron. Cover with lid and simmer heat for about 15 minutes or until done. Open the lid, mix it well. Garnish with cilantro and mint and close with the lid. Let it stand until serving.



This is the platter i served over the weekend. A happy and complete meal! Moreover its 100% vegetarian!

Baked bread with veggies

Ingredients:
  • Bread - 6 slices (3 nos. Nature's Pride 12 grain bread and 3 nos. Nature's pride Whole wheat bread)
  • Onion - 1, chopped
  • Bell peppers - 1 cup, chopped
  • Ginger - 1 tsp, shredded
  • Tomato paste - 1 1/2 tbsp
  • Green chilli - 1 , slit
  • Crushed red pepper - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Fennel seeds - 1/2 tsp
  • Garam masala - 1/2 tsp
  • Turmeric powder - a pinch
  • Cilantro - to garnish
  • Oil - 2 tbsp
  • Butter - 1 tbsp plus to spread
  • Salt - to taste
How to make it:

Pre-heat oven to 350 degrees. Spread butter on both sides of the bread. Cut into pieces. Bake for about 10-12 minutes. Heat oil and butter in a pan, add fennel and cumin. When it sizzles, add onions, ginger and green chilli. Fry until onion becomes translucent. Add the bell peppers and saute until it gets half cooked. Add tomato paste, turmeric powder, red peppers, garam masala and salt. Saute well. Add the baked bread pieces and mix well until it gets nicely coated. Garnish with cilantro. Serve hot with tomato sauce.



AnuSriram
Hello All.... I'm back! Blogging after almost 3 months. The summer vacation is over!!! Before we could realise its a peak of summer, the weather turned cold :-(
We went to India for our vacation and had a very good time there. Now, back to routines !

Will catch up with all your blogposts and delicious recipes soon.

Coming to the recipe, these are the neivedyams i made for Saraswathy pooja. (Sorry! for the delayed post)
Parupu payasam, Both sweet and spicy whole moong sundal and medhu vadas. I have already posted my medhu vada recipe here.

Parupu Payasam

Ingredients:
  • Moong dal - 1/2 cup
  • Channa dal - 1/4 cup
  • Dark Brown sugar - 3/4 cup (or as per taste)
  • Cardamom - 3 or 4 crushed
  • Coconut milk powder - 1 tsp
  • Camphor - a pinch
  • Cashews - few
  • Ghee - 1 tsp
How to make it:

Cook moong and channa dal together until just done with water. Add the powdered brown sugar and mix it well. Let it boil until it becomes little thick. Add the cardamom powder and coconut milk powder. Add the cashews fried in little ghee and a pinch of camphor. Serve hot!



Sundal

Soak whole green moong dal overnight. Pressure cook until done.

Sweet sundal

Ingredients:
  • Whole green moong dal - 1/2 cup
  • Brown sugar - 1/4 cup to 1/3 cup
  • Cardamom - 2 or 3 crushed
  • Coconut - 2 tbsp, shredded
  • Cashews - few, fried in ghee
How to make it:

Dissolve brown sugar in water and bring it to a boil. Add the cooked whole moong, coconut and cardamom and cook until it becomes thick. Garnish with cashews fried in ghee.



Spicy sundal

Ingredients:
  • Whole green moong dal - 1/2 cup
  • Coconut - 2 tbsp, shredded
  • Dried red chillies - 2 or 3
  • Chilli powder - 1/2 tsp
  • Turmeric powder - a pinch
  • Asafoetida - a pinch
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Salt - as required
  • Curry leaves - few
How to make it:

Heat oil in a pan, add mustard seeds and when it splutters, add red chillies and urad dal. Add the moong, asafoetida, chilli powder, turmeric powder and salt. Add shredded coconut and garnish with curry leaves.


AnuSriram

Ingredients:
  • Rice flour - 1 1/2 cups
  • Besan - 1/4 cup
  • Moong Flour - 1/4 cup
  • Urad Flour - 1 tsp
  • Chilli powder - 1 tbsp
  • Salt - as required
  • Asafoetida - 1 tsp
  • Ajwain seeds - 1 1/2 tsp
  • Water - for kneading
  • Oil - for frying
  • Plastic sheet or wax paper

How to make it:

Dry roast moong dal until it turns light brown and grind into a fine powder. Dry roast rice flour and besan until warm ( do not over heat). Let it cool. Heat oil in a deep bottom pan. In a bowl, mix all the flour, chilli powder, salt, ajwain and asafoetida. Add water and knead into a soft dough. Add few tbsp of hot oil while kneading. This gives a crispier snack. Take a ball of dough and fill the mould with a single star plate. Lay a wax paper or a greased plastic sheet. Press the handle of the mould and slowly make the desired shape. Drop into the hot oil and fry until golden brown. Take onto a paper towel to drain excess oil. You can even directly press the dough into the oil ( no proper shape in this case, but the taste is same :) ) Enjoy!


Lata Raja of Flavours and Tastes has awarded me with "One Lovely Blog" award... I feel flattered! Thanks Lata for passing me this beautiful award. I have updated that in my Index page.

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AnuSriram

24 hours a day is just not enough since, the summer holidays started! Having a kid at home and besides my regular routines, i have added few more activities like going to the park almost daily, planning play dates, making some art and craft activities etc., This is real fun not just for the kid but also for me.. :) So, I really don't find much time to blog now-a-days. I really miss a lot of wonderful posts from my friends and my bloglines has about 300 unread feeds. Will catch up with all that soon. :)

Coming to the post, Here is a delicious home made pizza. This is one of the easiest way to make a kid eat spinach :)

Ingredients:
  • All-Purpose Flour - 2 1/2 cups
  • Rapid rise yeast - 1/2 pkt
  • Luke warm water - for kneading
  • Salt - as required
  • Sugar - 1/2 tsp
  • Oil - 5-6 tbsp
  • Marinara sauce - 1 cup
  • Shredded Mozzarella cheese - 2 cups
  • Toppings - Sliced Onion, Bell pepper and chopped Spinach
  • Crushed red pepper - (if preferred)
How to make it:

To a cup of luke warm water, add the yeast, 1/2 tsp sugar and a pinch of salt. Let it stand for about 5-10 minutes until the yeast forms a froth on top. In a bowl, Mix sifted flour and salt. Add the yeast water and enough luke warm water and mix well until it forms a soft dough. Start kneading by adding oil little by little for about 10 minutes. Cover and let sit in a warm place for 2-3 hours. Pre-heat oven to 400 degrees Fahrenheit. Take the dough on to a flat surface, and dusting with little flour, roll it flat. Grease a baking sheet and lay the rolled dough. Brush with oil. Spread the marinara sauce. Add the toppings and cheese and bake for about 15 minutes or until the cheese melts and crust turns golden brown. Sprinkle some crushed red pepper and garlic powder if preferred.


The crust came out wonderful with a soft bread inside and little crispy outside.





Fresh Tomato, Spinach and Mushroom Pizza on Foodista
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AnuSriram

Thattai

Ingredients:
  • Rice flour - 1 1/2 cups
  • Urad flour - 1 1/2 tsp
  • Chilli powder - 2 1/2 tsp
  • Asafoetida powder - 1 tsp
  • Salt - as required
  • Butter - 1 tbsp
  • Water- for kneading
  • Moong dal - 1/4 cup
  • Peanuts - few, crushed
  • Curry leaves - few, torn into bits
  • Oil - for frying
How to make it:

In an un-oiled pan fry the rice flour until it becomes warm. This gives crispier snack. Do not overheat the flour (when over heated the flour turns brown). Let it cool. Soak the moong dal in water for about 30 minutes. Drain the water. Heat oil in a deep bottom pan. In a bowl, mix all the ingredients and make into a soft dough by adding the right amount of water. On a plastic sheet of paper, take a ball of the dough and press with hands and make it flat. Release the dough from the plastic sheet and drop in oil carefully. Fry on both sides until it turns golden brown. Take on to a paper towel and drain excess oil. This is an easy snack that can be made in batches.



Spicy Peanuts

Ingredients:
  • Unroasted Peanuts - 2 cups
  • Chilli powder - as required
  • Salt - as required
  • Curry leaves - few
  • Oil - for frying
How to make it:

Heat oil in a pan. Fry peanuts. Drain excess oil by taking it on to a paper towel. In a bowl, add fried peanuts, chilli powder, salt and fried curry leaves. Mix well until peanuts are nicely coated. And look for the peanuts disappearing in front of your eyes :) Makes a great TV time snack!



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AnuSriram

I had a basket of peaches sitting idle and was looking to make something delicious out of it. I googled for peach recipes and i found this wonderful upside down cake here. Thank you Susan for this wonderful recipe!
The original recipe calls for a cup of vanilla soy milk and i replaced that with about 3/4 cup milk and 1/3 cup peach flavoured yogurt. Here is the recipe..

Ingredients:
  • All purpose flour - 1 1/2 cups
  • Peach - 2, sliced
  • Milk - 3/4 cup
  • Yogurt - 1/3 cup (I used peach flavoured)
  • Sugar - 1/2 cup + 1/4 cup
  • Salt - a pinch
  • Baking powder - 1 1/2 tsp
  • Ginger - 1 inch, shredded
  • Vanilla extract - 1 tsp
  • Water - few tbsp
  • Lemon zest - 1 tsp

How to make it:

Pre-heat oven to 350 degrees Fahrenheit. Spray a non-stick 8 inch square or round pan and dust with flour (The sugar syrup at the bottom of the pan is going to be very sticky so grease the pan with enough spray and line with a parchment paper).
Cut peaches into thin slices. Mix 1/4 cup sugar with little water and cook on medium heat until it starts thickening and bubbly. Add the peaches and mix well. In a bowl, add flour, baking powder, ginger, lemon zest, 1/2 cup sugar and salt. Add the milk and yogurt and beat until well mixed without any lumps. In the cake pan, first add the sugar syrup with cooked peaches. Pour the prepared batter over the peaches and bake for about 30 minutes or until done. Let it cool for a while. Invert the cake carefully and let it cool completely. Cut and serve with a scoop of ice-cream. Hmmm... it was perfect!



Srilekha of srishkitchen awarded me Second place in the EFM cookies series event and she also sent me a cute little smiley. Will update that on my award page in my blog index soon... And Thank you srilekha for sending me this wonderful smiley! I feel honoured!

Coming to the next half of the topic.. About milestone... This is my 100Th post! I thank each one of you for visiting my blog and leaving your lovely and encouraging comments!


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AnuSriram


Here is a punjabi thali i made when a close friend visited us last week. The menu is given below.

Menu:
Drink - Jal Jeera
Starters - Papad salad and Paneer fingers
Bread - Naan
Side dish - Kadai vegetables, Methi dhal and Chole
Rice - Peas-jeera Pulao
Raita - Cucumber raita
Dessert - Rabdi
Pickle and Sauce


Home-made paneer

Ingredients:
  • Milk - 5 cups
  • Yogurt - 1/2 cup or Lemon juice- about 1/4 cup

How to make it:

Bring milk to a boil. Add the curd and mix well. Let it boil on low flame until its curdled and the whey separates. Switch off the flame. Drain the whey water from curdled milk. Wash the paneer in cold water. Take on to a muslin or cheese cloth and squeeze to drain excess water. To make a paneer block, keep a heavy bottom pan over the paneer until set. The whey water can be used for making sabji's and also as a substitute for curd or lemon juice while making paneer. I have tried making panner using both lemon juice and yogurt. I prefer yogurt as it gives more quantity and a softer paneer.



Jal Jeera

A popular drink of punjab, served chilled before the meal instead of soup. Its refreshing as well as induce hunger.

Ingredients:
  • Jal jeera powder - 1 tbsp
  • Water - 1 cup
  • Ice cubes - 2
  • Mint or Corriander leaves - for garnishing
How to make it:

To a cup of water, add jal jeera powder and mix well. Add ice cubes and garnish with mint or corriander leaves.


Paneer Fingers

Ingredients:
  • Crumbled paneer - 3/4 cup
  • Rice flour - 1/4 cup
  • Corn flour - 2 tbsp
  • Chilli powder - 1 1/2 tsp
  • Ginger garlic paste - 1 tsp
  • Onions - 1/4 cup, finely chopped
  • Salt - as required
  • Oil - for frying

How to make it:

Heat oil in a pan. In a bowl, mix all the above ingredients with just right amount of water to make a soft dough. Roll into required shape and deep fry in oil until golden brown.



Papad Salad

Ingredients:
  • Papad - 1 (I used Lijjat papad)
  • Tomato - 1, finely chopped
  • Onion - 1, finely chopped
  • Cucumber - 1, finely chopped
  • Corrinader leaves - few to garnish
  • Salt - as required
  • Black pepper powder - as required
  • Lemon juice - 1 tsp (if preferred)
How to make it:

Mix all the vegetables, add salt, black pepper powder, and lemon juice. Cook papad on medium heat on a tava. Place the cooked papad on a plate, topped with the vegetables and garnish with corriander leaves.



Naan

Ingredients:
  • All purpose flour - 1 1/2 cups
  • Active (rapid rise) yeast - 1 tsp
  • Warm water - 1 cup plus more if required
  • Salt - as required
  • Sugar - 1/2 tsp
  • Baking powder - 1/2 tsp
  • Oil - 2 tbsp

How to make it:

To 1/2 cup of warm water, add the yeast and feed with a pinch of salt and sugar. Keep aside until it becomes frothy. In a bowl, add the flour, salt and baking powder. Add the yeast water and knead to make a soft dough. Add oil and knead for few more minutes. Cover and set aside in a warm place until it rises into double. Pre-heat oven to 450 degrees fahrenheit. Take a ball of the dough and roll flat. Bake on a pizza pan until done for about 10-12 minutes. Take out and brush with butter. Cut and serve.


Peas -Jeera Pulao

Ingredients:
  • Basmati rice - 1 cup cooked and grains separated
  • Onions - 1 cup chopped
  • Peas - 1/2 cup
  • Jeera - 1 tbsp
  • Cashews - few
  • Bay Leaf - 1
  • Cardamom - 3 or 4 crushed
  • Cloves - 3 or 4 crushed
  • Ginger garlic paste - 1 tbsp
  • Green chillies - 2 or 3, slit
  • Oil - 2 tbsp
  • Butter - 1 tbsp
  • Salt - as required
How to make it:

Heat oil and butter in a pan, add bay leaves, cashews, crushed cardamom, cloves and jeera. Add the onions, green chillies and ginger garlic paste and fry until onion turns transparent and raw smell of garlic goes off. Add the peas and cook until peas becomes soft. Add the cooked rice and salt and mix well.



Methi dhal

Ingredients:
  • Methi leaves - 1/2 cup washed
  • Corriander leaves - 1/4 cup
  • Onion - 1, chopped finely
  • Toor dhal - 1/4 cup
  • Moong dhal - 1/4 cup
  • Masoor dhal - 1/4 cup
  • Turmeric powder - a pinch
  • Green chillies - 2 slit
  • Ginger garlic paste - 1 tsp
  • Jeera - 1 tsp
  • Curry leaves - few
  • Salt - as required
  • Oil - 2 tbsp
  • Butter - 1 tbsp
How to make it:

Combine all the dhal and pressure cook with enough water and a pinch of turmeric powder. Heat oil in a pan, add jeera and when it sizzles add the onions, ginger garlic and chillies and fry until raw smell leaves. Add the chopped methi leaves, corriander leaves and curry leaves and fry for a while. Add the cooked dhal and salt. Cook until done. Add a dollop of butter on top. Mix well before serving!


Chole masala

Ingredients:
  • Chickpeas - 1 cup, soaked and cooked
  • Onions - 1, chopped
  • Tomato - 1
  • Turmeric powder- a pinch
  • Red chilli powder - 1 1/2 tsp
  • Fennel seeds - 1 tsp
  • Jeera - 1 tsp
  • Cardamom powder - 1/2 tsp
  • Cloves - 2 crushed
  • Garam masala - 1 tsp
  • Ginger garlic paste - 1 tsp
  • Salt - as required
  • Corriander leaves - to garnish
  • Oil - as required
How to make it:

Puree tomato in a blender. Heat oil in a pan, add fennel seeds, cloves and jeera and when it sizzles, add onions and ginger garlic paste. Add the garam masala, red chilli powder, turmeric powder and cardamom powder. Fry until raw smell goes off. Add the pureed tomato, salt and chickpeas and cook until done. Garnish with corriander leaves.


Kadai vegetables

Ingredients:
  • Vegetables - 2 cups chopped ( cauliflower, carrot, peas, beans, potato and green peppers)
  • Onion - 1 chopped
  • Paneer - 1/2 cup cubed
  • Tomato - 1
  • Tomato paste - 1 tbsp
  • Ginger garlic paste - 1 tbsp
  • Cashews - few
  • Cardamom - 2 crushed
  • Cloves - 2 crushed
  • Garam masala - 1 tsp
  • Chilli powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Kasuri methi - 1 tsp
  • Fennel seeds - 1 tsp
  • Salt - as required
  • Oil - as required
  • Butter - 1 tbsp

How to make it:

In an un-oiled pan fry the cardamom, cloves and cashews. Grind with tomato and kasuri methi into a thick paste. Cube paneer and deep fry until golden brown. Set aside. Steam all the vegetables except onion and green peppers. Heat oil and butter in a pan add fennel seeds and when it sizzles, add onions and ginger garlic paste and fry for a while. Add chilli powder, garam masala, turmeric powder and tomato paste. Add green peppers and cook for a while. Add the pureed tomato and enough water and cook until oil separates. Add vegetables and fried paneer cubes and cook until done. Garnish with corrinader leaves.


Cucumber raita

Ingredients:
  • Cucumber - 1 small, finely chopped
  • Yogurt - 1 cup (plain)
  • Corriander leaves - to garnish
  • Salt - as required
  • Jal jeera - a pinch (if preferred)
How to make it:

Mix cucumber and salt in a bowl. Add yogurt and mix well. Granish with corriander leaves and sprinkle a pinch of jal jeera.


Rabdi

Ingredients:
  • Crumbled paneer - 1/2 cup
  • Evaporated milk - 1 can
  • Milk - 2 cup
  • Sugar - 1/4 cup or as required
  • Cardamom powder - 1 tsp
  • Nuts and raisins - to garnish
How to make it:

Boil milk and evaporated milk. Add cardamom powder and sugar and let it boil until a thick layer forms on top. Add the crumbled paneer and mix well until it become thick. Pour onto a bowl and once cooled refrigerate for few hours. Granish with nuts and raisins before serving!


Here is one more look!


AnuSriram

Here is the round-up of my First Event "Refreshing drinks for Summer - RD for Summer". Here is the final round-up in the order i received. Pls, lemme know if any of the entries are missing/Broken links, if any.

Thank you all for sending these entries. They are really refreshing! Don't forget to bookmark this page. This sure helps keep the body fresh and hydrated in this scorching heat. Use sunscreen (With SPF more than 15) to protect the skin! Enjoy your summer!
  1. Mango lassi by Priya Sriram
  2. Pomegranate Smoothie by Sripriya Vidhyashankar
  3. Mango Lassi by Sripriya Vidhyashankar
  4. Strawberry Smoothie by Sripriya Vidhyashankar
  5. Banana-honey smoothie by Sanghi
  6. Papaya milkshake by Vineela shiva
  7. Fruit Punch by Srilakshmi
  8. Chocolate Milk Shake by Sanghi
  9. Carrot Juice by Sanghi
  10. Panha by Preeti
  11. Strawberry Milkshake by Pooja
  12. Water melon juice by Rekha
  13. Green tea cooler by Asha
  14. Breakfast smoothie by Divya vikram
  15. Blackberry smoothie by Divya Vikram
  16. Mango Lassi by Divya Vikram
  17. Tangy Panaka by Divya Vikram
  18. Tomato Juice by Mahimaa
  19. Aam Khand by Ramya Vijayakumar
  20. Water melon cooler by Vidya Venky
  21. Grape Juice by Vidya Venky
  22. Honey, Lime and Mint Iced Tea by Malini
  23. Pina Colada Smoothie by Malini
  24. Aam Pora Shorbot by Malini
  25. Thandai by Malini
  26. Grape Juice by Malini
  27. Nannari Sherbet by Madhumathi
  28. Dry Fruits Lassi by Priya Narasimhan
  29. Mango Yogurt Smoothie by Valarmathi
  30. Lemon Juice by Vidhas
  31. Mango and Chikku Milkshake by Vidhas
  32. Spicy Buttermilk by Preeti
  33. Lassi by Vidya Venky
  34. Gap Mocktail by Vidya Venky
  35. Strawberry Smoothie by Vidya
  36. Strawberry Lassi by Vidya
  37. Dates and Almonds Milkshake by Vidya
  38. Strawberry Milkshake by Vidya
  39. Triple Twist by Rekha
  40. Strawberry Smoothie by Vishali
  41. Carrot Juice by Vidya Venky
  42. Watermelon Juice by Vidhya Iyer
  43. Bonda Juice by Prathibha
  44. Fruity Yogurt by PJ
  45. Spinach Juice by Ujwala Mohan
  46. Cucumber cooler by Shama Nagarajan
  47. Carrot-Orange Juice by Vidhas
  48. Neer Moar (Buttermilk) by Vidhas
  49. Cocoa Milk Shake by Vidhas
  50. Musk melon Juice by Vidhas
  51. Banana Cashew Milk Shake by Vidhas
  52. Pomegranate sweet lime juice by Vidhas
  53. Mix Fruit Juice by Vidhas
  54. Lemon Juice by Vidhas
  55. Watermelon and Avacado Milkshake by Priyasuresh
  56. Orange Ginger lemonade by Priyasuresh
  57. Strawberry and banana shake by Priyasuresh
  58. Strawberry Soup by Priyasuresh
  59. Grape juice by Priya Sriram
  60. Mango Shake by Prajusha
  61. Rose Milk by Vidya Venky
  62. Cha Ma-Naw (Lime iced tea) by Uma
  63. Chocolate Banana Delight by Uma
  64. Double- Trouble Shake by Uma
  65. Fruity Curdy Shake by Uma
  66. Strawberry Lemonade by Uma
  67. Watermelon-Strawberry lassi by Indrani
  68. Strawberry Lassi by Prathibha
  69. Watermelon Cooler by Prathibha
  70. Trio Delight by Sripriya vidhyashankar
  71. Watermelon Cooler by Malini
  72. Chocolate drink by Vidya Venky
  73. Rose Milk by Vidya Venky
  74. Strawberry Smoothie by Vineela siva
  75. Mixed Fruit Smoothie by Ramya Bala
  76. KokMok by Preeti
  77. Cucumber watermelon cooler by Usha Rao
  78. Mango Cranberry Smoothie by Notyet100
  79. Aam Panna by Vidhas
  80. Iced Green tea by Vidya Venky
  81. Strawberry Milkshake by Dharani Jagadeesh
  82. Rose sharbath by Vidya Venky
  83. Mango Juice by Anu
  84. Green grapes Juice by Anu
  85. Mango Bubble tea by Laavanya
  86. Alphonso Milk Shake by Navita
  87. Dried roselle Iced tea by Aquadaze
  88. Strawberry Banana Milkshake by AnuSriram
  89. Cantaloupe Smoothie by AnuSriram
  90. Almond-carrot kheer by AnuSriram

AnuSriram


Ingredients:
  • Scallions (Spring Onions) - 1 big bunch
  • Moong dhal - 1/2 cup
  • Channa dhal - 1/4 cup
  • Tomatoes - 1/3 cup, Chopped
  • Green chillies - 3 or 4
  • Mustard seeds - 1 tsp
  • Urad dhal - 1 tsp
  • Asafoetida - a pinch
  • Red chillies - 1 or 2
  • Coconut - 1/4 cup
  • Cumin seeds - 1 tsp
  • Salt - as required
  • Oil - 1 tbsp
  • Curry leaves - few

How to make it:

Wash and chop scallions. Pressure cook with tomatoes, moong dhal and channa dhal. Grind coconut, cumin seeds and green chillies into a paste. In a pan, mix the pressure cooked scallions dhal, ground paste, asafoetida and salt. Cook for about 5 minutes. Heat oil in a small pan, add red chillies and mustard seeds and when it splutters add urad dhal. Pour this over the kootu. Garnish with curry leaves. Serve hot! Goes good with Rotis or Rice.

AnuSriram

Kunuku is a famous deep-fried snack in Tamilnadu and it is made from left-over Adai batter. It is made by dropping small amount of batter in hot oil and deep fried until brown or can be mixed with Shredded cabbage, Drumstick leaves, Onions, Coconut or any green leaves before frying.

Ingredients:
  • Adai batter - 1 cup Click here for the recipe
  • Onion - 1 medium, finely chopped
  • Curry Leaves - few
  • Fennel seeds - 1/2 tsp (if preferred)
  • Oil - for deep frying
How to make it:

Mix chopped onions, curry leaves and fennel seeds to the adai batter. Drop spoonful of adai batter in hot oil and deep fry until golden brown. Take onto a tissue paper to drain excess oil. Serve with your favourite chutney or hot and sweet ketchup and a cup of tea.


Labels: 31 comments | edit post
AnuSriram

Ingredients:
  • Baby potatoes - about 12-15 nos
  • Rice flour - 2 tbsp
  • Corn flour - 2 tbsp
  • Red chilli powder - 1 tsp
  • Salt - as required
  • Turmeric powder - 1/2 tsp
  • Asafoetida powder - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dhal - 1/2 tsp
  • Curry leaves - few
  • Oil - 4 tbsp
How to make it:

Pressure cook potatoes until done and peel off the skin. In a bowl, mix rice flour, corn flour, chilli powder, turmeric powder, salt and asafoetida. Add the potatoes, cover with a lid and shake well until the potatoes are coated with the spices and flour. Heat oil in a pan, add mustard seeds and when it splutters, add urad dhal. Add the potatoes and curry leaves and roast evenly on medium low heat by turning to the other side at regular intervals. Cook until done.


AnuSriram

After being successful with my Egg-less Sponge cake recipe, i wanted to try an egg-less chocolate cake. I always know that Wilton has wonderful recipes and also i got a recipe from America's test kitchen cookbook. But, both of them had eggs. I made up this recipe by using both the recipes and using some egg replacers. The cake came out fluffy and tasty.
I already gave some egg-substitute in my previous post here. I got few more of these replacers from a vegan cookbook.

1 egg = 1/4 cup oil
1 egg = 1 tbsp vinegar
1 egg = 1 tbsp ground flax seeds + 3 tbsp water (Beat until gelatinous) (Not good for cakes; Best in muffins)
1 egg = 1/4 cup pureed fruit (apple or banana)
1 egg = 1/4 cup soy yogurt
1 egg = 1/4 cup blended silken tofu

I used oil and vinegar for my recipe.

Ingredients:
  • All purpose flour - 1 3/4 cups
  • Dark chocolate bar - 1 (3.52 oz, about 100gms) (I used Hershey's)
  • Butter - 2 tbsp
  • Sugar - 1 cup
  • Baking powder -1/2 tsp
  • Baking soda - 1/2 tsp
  • Vanilla - 1/2 tbsp
  • Oil - 1/3 cup
  • Vinegar - 1 tbsp
  • Milk - 1/4 cup
  • Water - 3/4 cup
How to make it:

Spray and dust a non-stick baking pan. Pre-heat oven to 350 degrees Fahrenheit. Melt butter and chocolate in microwave for a minute. Mix flour, baking powder and baking soda. In a bowl, whisk oil and water together. Add milk, vanilla, vinegar and sugar and mix well. Fold in the flour. Add the melted chocolate and mix thoroughly. Pour into a baking pan and bake for 35-40 minutes.
I decorated this car cake for my son's Birthday. He is a fan of NASCAR - #24 Jeff Gordon. The cake here is the above recipe with Butter cream frosting.



Labels: 39 comments | edit post