AnuSriram


Ingredients:
  • Plum Tomatoes - 2
  • Okra - 1 cup (washed and cut into 1 inch pieces)
  • Onion - 1 big chopped
  • Cashews - 1/4 cup
  • Cardamom - 2 or 3
  • Cloves - 2
  • Dried red chillies - 2
  • Corn flour - 2 tbsp
  • Oil - as required
  • Butter - 2 tbsp
  • Cumin seeds - 1 tsp
  • Corriander powder - 1 tsp
  • Garam masala - 1 tsp
  • Chilli powder - 1 tsp
  • Salt - as required
  • Sugar - 1 tsp
  • Black beans - 1/2 cup cooked (optional)
How to make it:

Heat oil in a pan, add cashews, red chillies, cardamom, cloves and onion and fry until onion becomes translucent. Let it cool. Grind into a paste. Add corn flour to the okra pieces, add some oil in a pan and shallow fry them until light brown and evenly fried. Take it out and set aside. Heat oil in a deep bottom pan, add butter and oil and fry cumin seeds. Add the tomatoes, corriander powder and garam masala and cook until it becomes soft. Add the ground paste, chilli powder, salt, sugar and 1/2 cup water and cook until oil separates. Add the okra pieces and black beans and cook for few more minutes. Serve hot with pooris or rotis. The aroma was too good with those cashews and butter blended together with other ingredients.
The tomatoes used here should be really plum and juicy.




AnuSriram


This goes good as a part of the platter or inside a burrito. I read this recipe from a magazine sometime back and i don't remember the name. Also, i vaguely remember exact ingredients used in the recipe and so, here comes my own version. The addition of black beans is my special Mexican touch. Also , i made some burritos with the left over rice, store bought tortillas, with more beans, veggies and sour cream. It tasted gr8! We all loved it!
Here comes the recipe...

Ingredients:
  • Long grain rice - 1 cup
  • Black beans - 1/2 cup cooked
  • Onion - 1
  • Green bell pepper - 1
  • Garlic - 2 or 3 cloves
  • Jalapeno peppers - 1 or 2
  • Cilantro - 1 small bunch, washed an chopped
  • Water - 1 1/2 cups or as per the quality of the rice
  • Crushed black pepper - as required
  • Oil - 4 tbsp
  • Salt - as required
How to make it:

Heat a griddle (no oil necessary) and cook the bell peppers, garlic and onion until charred on all sides. Let it cool. Blend the veggies with cilantro and jalapenos with little water into a paste. Heat oil in a heavy bottom non-stick pan, add the rice and fry for a while. Add the puree, enough water, salt, pepper and black beans. Close with the lid when the water starts to boil and simmer for 15 minutes until done. Garnish with more cilantro leaves.

I'm sending this to "It's a Vegan World - Mexican" hosted by Vaishali.


AnuSriram

Hooray! Kerrygold is now a partner with Foodbuzz. Kerrygold offers a wide variety of cheese and butter products. They come straight from the heart of Ireland. To know more about their products and a great collection of recipes go to their website here. As a member of Foodbuzz Taste-maker programme, I was waiting to receive two coupons for kerrygold products. Got these coupons by mail and the first thing that day was to try one of their product.
My love for Swiss cheese made me buy that! OMG!! The Colour of the cheese was so pleasing and the Taste was absolutely heavenly! Never ever tasted such a wonderful Swiss cheese before.. The flavour was too good!
I made these calzones that day to enjoy this Swiss cheese...

Here is the recipe!

SWISS CHEESY CALZONES

Ingredients:

For Dough:
  • All-purpose flour - 1 1/2 cups
  • Rapid rise Highly active yeast - 1 1/2 tsp
  • Warm water - 1/2 cup
  • Sugar - 1/2 tsp
  • Salt - as required
  • Oil - 2 tbsp
For Filling:
  • Swiss cheese - 1 cup shredded
  • Onions - 1 chopped
  • Bell peppers - 1 chopped
  • Eggplant - 1/2 cup chopped
  • Tomato - 1 chopped
  • Tomato Paste - 2 tbsp
  • Garlic - 2 cloves crushed
  • Black Pepper - 1 tsp, crushed
  • Basil - 1 tsp dried
  • Parsley - 1 tsp dried
  • Salt - as required
  • Oil - 1 tbsp
How to make it:

Dough: To 1/2 cup of luke warm water, add sugar and salt and mix well. Add the yeast and set aside for about 10 minutes until its frothy on top. In a large bowl, mix flour and salt. Add the yeast water and more luke warm water (about 1/4 cup) to prepare a soft dough. Add 2 tbsp oil and knead the dough gently for about 5 minutes. Cover and let it stand for about 2 hours or until it becomes double in size.
For filling: Heat oil in a pan, add garlic and onions and fry until light brown. Add green peppers, eggplant, tomato and tomato paste and cook for a while. Now add parsley, basil, black pepper and salt and cook for 5 more minutes until soft. The filling mixture should be thick.
Now, take a ball of the dough. Roll it into a circle. To one half of the circle place some filling mixture and sprinkle enough cheese on top. Fold and press the ends. Also, use a fork to press the ends to get a nice finish. Bake at 400 degrees Fahrenheit until it turns light brown. Sprinkle some cheese on top of the dough to get a more cheesy touch.





KERRYGOLD BUTTER:

I preferred the salted butter to go as a spread on a slice of Irish soda bread for breakfast. It was amazing! The taste of the butter made me feel like home! We all loved it! Surely, a best way to start the day!

I also made a buttery spread for my breads. Here is the recipe..


CILANTRO-CRAISINS BUTTERY SPREAD:

Ingredients:
  • Cilantro - 1/2 cup chopped
  • Craisins - 1/4 cup
  • Garlic - 2 cloves
  • Butter (salted) - 2 ounce, softened
How to make it:

Blend cilantro, garlic and craisins until fine. Add this to the butter. Mix well.

For making sandwich:
On a slice of a 12 grain bread, spread some prepared butter. On the other slice, spread your favourite sauce ( I used Frank's red hot sauce and Chilli-garlic tomato sauce). Add some shredded Kerrygold Swiss cheese in between. Toast on a griddle until light brown and cheese melts. Cut and serve. This hot and sweet sandwich was a great hit! The aroma of the butter is just amazing!



Do try this Butter for sure, i bet you'll love this! Either in a recipe or as a spread, the flavour of this butter makes any food, taste the best!

I thank Kerrygold and Foodbuzz for giving this wonderful opportunity to try these products from Ireland. Now its time for me to try more of them! Some already in my shopping list! Will soon come up with more recipes!

My dear Friend Varsha of Will-O'-the Wisp passed me this Excellent blog award! Thankyou so much sweety for thinking about me.. I'm flying in joy! I would like to pass this award to all my blogger friends! Pls, do feel free to take it from me.



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AnuSriram

Ingredients:
  • Carrots - 4 big
  • Milk - 3 cups
  • Almonds - 1/3 cup
  • Sugar - 1/2 cup
  • Cardamom powder - 1 tsp
How to make it:

Soak almonds in water for about 15 minutes and peel of the skin. Wash carrots, cut the ends, peel the outer skin and pressure cook until done. Let it cool. Add carrots, almonds, sugar, milk (Use a pasteurized and homogenized milk directly in the recipe. If using fresh milk, Boil milk and cool before adding) and cardamom powder in a blender and blend until smooth. Serve chilled.



I'm sending this recipe to "Lets Go Nuts- Almonds" hosted by JZ of Tasty treats



I'm sending these cookies to "EFM March- Cookies" event hosted by Srilekha of Me and My Kitchen

Clockwise from top left:
1. Almond- Coconut cookies
2. Choco-Butter cookies
3. Dates Cookies
4. Orange-Strawberry cookies


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AnuSriram
OOPS! I missed it! I prepared this dish for the Caribbean event that was Going "ON" in Meeta's Blog, thinking the cut-off is until this month end! But, noticed today that it is already over!
Anyways, its OK! Here's the recipe...

Ingredients:
  • Sweet potato - 1 big or 2 small ones
  • Coconut - 1 cup, shredded
  • Whole milk - 1/2 cup
  • Light Brown sugar - 1 cup ( The original recipe called for the Dark one)
  • Ginger - 1 inch piece, shredded
  • Cinnamon powder - 1/2 tsp
  • Butter - 2 tbsp, softened
  • Raisins and Craisins - 1/2 cup
  • Water - 1/2 cup Luke warm



How to make it:

Pre-heat oven to 375 degrees Fahrenheit. Wash, Peel and Grate sweet potato. Combine sweet potato, milk, brown sugar and spices. Add butter, water, coconut and raisins. Mix well. Pour into a greased baking pan and bake for about 1 hour or until it gets firm at the center. Serve!





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AnuSriram
Karadaiyan nonbu is observed on the day of the conjunction of the Tamil months Masi and Panguni. On this day women observe fast and pray for the welfare of their Husband. More about it here.

Velladai and Uppadai are the special items for this day. Here is the recipe!

Rice flour: Dry roast rice flour in the pan until it gets warm and sieve to get a fine flour without any lumps.

Velladai:

Ingredients:
  • Rice flour - 1 cup
  • Coconut - 3/4 cup shredded
  • Dark brown sugar - 1 cup
  • Kaaramani (horse gram/ cow gram)- 1/2 cup cooked
  • Cardamom - 4
  • Water - 2 1/2 cups

How to make it:

Dissolve brown sugar in water and bring it to a boil. Add horse gram, coconut and cardamom powder. Add rice flour and mix well without lumps until it becomes thick dough. Let it cool. Make balls out of the dough and press it flat, make a small depression in the center and steam cook on greased idli plates.



Uppadai:

Ingredients:
  • Rice flour - 1 cup
  • Coconut - 3/4 cup shredded
  • Kaaramani - 1/2 cup cooked
  • Green chillies - 2
  • Ginger - 1 tbsp chopped
  • Curry leaves - few chopped
  • Mustard seeds - 1/2 tsp
  • Urad Dal - 1/2 tsp
  • Salt - as required
  • Oil - 1 tbsp
  • Water - 2 cups
How to make it:

Heat oil in a pan, add mustard seeds and when it splutters, add urad dal, green chillies, ginger and curry leaves. Fry for a while. Add water, salt, horse gram and coconut. Bring it to a boil. Add rice flour and mix without lumps until it becomes thick dough. Let it cool. Make balls out of the dough. Press it flat, make a small depression in the center and steam cook on greased idli plates.




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AnuSriram
Ingredients:
  • Onion - 1 big, chopped
  • Vegetables - 2 cups (chopped Carrot, Beans, Cauliflower, Potato and little Peas)
  • Tomato - 1 chopped
  • Yogurt - 1/2 cup
  • Coconut - 1/4 cup
  • Cashews - few
  • Green chillies - 2 slit
  • Turmeric powder - 1/4 tsp
  • Chilli powder - 1/2 tsp
  • Corriander powder - 1/2 tsp
  • Bay leaves - 1
  • Cinnamon - 1/2 inch stick
  • Cardamom - 2
  • Curry leaves - few
  • Corriander leaves - for garnishing
  • Salt- as required
How to make it:

Steam all the vegetables until just done. Grind cashews and coconut into a paste. Heat oil in a pan, add bay leaves, cinnamon and crushed cardamom. Add the green chillies and onion and fry until onion turns light brown. Now add the chopped tomatoes and fry for 2 minutes or until it becomes soft. Add the ground paste, turmeric powder, salt, chilli powder and corriander powder. Fry for a while. Add 1/2 cup water and steamed vegetables and cook until it starts to thicken. Add the yogurt and mix well. Cook for 2 more minutes. Garnish with corriander leaves.


Its award time now.. Jaishree of Ruchi and Vibaas of Delectable vegetarian recipes passed me these awards 1. Adorable blog award, 2. Amazing blog award, 3.Triple award and 4. One lovable blog award.
I would like to pass these awards to Archy, Asha, Happy cook, Madhumathi, Mahimaa's kitchen, Sripriya, Superchef, Sriharivatsan, Gita's kitchen, Uma, Usha, Cham and Laavanya.
Vibaas has also passed me the Super duper chef awards. Gita has passed me the Friends award. I'm drown in this lovely rain. Feeling honoured and flying in joy!
I have updated the awards on my Index page.


AnuSriram

This is usually made for Adiperukku (also called Pathinettam peru in Tamil). But, can't wait until adiperukku for making it again, just because it has been our favourite since childhood. I usually make either of the variety as a quick fix for the lunch box. I made this Chitrannam (Variety Rice or Kalavai Sadam) for a special occasion at home few days back. The menu that day was Rava Ladoo, Medhu vada, Lemon Rice, Puliyogare, Coconut Rice and Curd Rice (Bagalabath) with Cabbage-Peas-gobi fry and fried Vadagams. We simply Loved it! Also with minimal ingredients and in less time, here is a wonderful spread !!

FOR RICE:

Cook rice with the required water, usually 1:2 or 1:2.5 depending on the rice used. I always prefer raw rice or long grain rice for making this chitrannam. Basmati rice??- NO!. The smell of basmati rice dominates the other flavours, i feel. For best result, try cooking rice in an open pan. Spread cooked rice on a plate, apply some oil and mix well. This prevents the grains from sticking together. Let it cool. Divide into equal portions.

LEMON RICE:

Ingredients:
  • Lemon juice - from 1 lemon
  • Green chillies - 3 or 4 chopped
  • Curry leaves - few
  • Turmeric powder - 1/2 tsp
  • Asafoetida powder - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Channa dal - 1 tsp
  • Urad dal - 1 tsp
  • Cashews - few
  • Salt - as required
How to make it:

Heat oil in a pan, add mustard seeds and when it splutters, add channa dal, urad dal and cashews and fry until light brown. Add green chillies and curry leaves. Switch off the flame. Add the asafoetida and turmeric powder. Add this to the cooked rice with salt and lemon juice. Mix well.


COCONUT RICE:

Ingredients:
  • Coconut - 3/4 cup shredded
  • Moong dal - 2 tbsp
  • Green chillies - 3 or 4 chopped
  • Curry leaves - few
  • Ginger - small piece shredded
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Cashews - few
  • Coconut oil - 2 tbsp
How to make it:

Cook moong dal with enough water until just done. Do not over cook. Heat oil in a pan, add mustard seeds and when it splutters add urad dal and cashews and fry until light brown. Add the ginger, green chillies and curry leaves. Add the cooked moong dal and coconut. Switch off the flame. Add this to the cooked rice along with salt. Mix well.



PULIYOGARE:

The paste prepared for making puliyogare can be stored for a long time in the refrigerator. Its always a good idea to make the paste a day before making this chitrannam varieties to save cooking time.

For paste:
  • Tamarind (dark) - 1 big lemon size
  • Dried long red chillies - 4 or 5
  • Asafoetida powder - 1/2 tsp
  • Turmeric powder - 1/2 tsp
  • Sambar powder - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Oil - 1/3 cup (gingelly/sesame oil is preferred)
  • Jaggery (brown sugar) - 2 tsp powdered
  • Curry leaves - few
  • Peanuts - 1/3 cup roasted
  • Salt - as per taste
For powder:
  • Dried red chillies - 2
  • Corriander seeds - 2 tbsp
  • Sesame seeds - 1 tsp (if preferred)
  • Fenugreek seeds - 1/2 tsp
How to make it:

Take pulp out of tamarind. Heat oil in a pan, add red chillies and mustard seeds and when it splutters add ural dal and fry until light brown. Add the tamarind pulp. Once it starts boiling, add the sambar powder, asafoetida powder, turmeric powder and salt. Cook until the raw smell leaves. Add the jaggery, curry leaves and peanuts. Cook until it thickens.
To make the powder, dry roast the above ingredients until light brown. Cool and grind into a powder. Add this powder to the cooked rice and mix well. Let it stand for sometime. Add the paste and mix it thoroughly.



CURD RICE:

Ingredients:
  • Thick curd - 1 cup
  • Milk - 1/4 cup (Luke warm)
  • Mustard seeds - 1/2 tsp
  • Carrot - 1/4 cup shredded
  • Cucumber - 1/4 cup shredded
  • Ginger - 1 tsp shredded
  • Corrainder leaves - 1 tbsp chopped
  • Mor milagai - 5 or 6 (chillies soaked in spiced up curd and sun-dried)
  • Salt - as required
  • Asafoetida powder - a pinch
How to make it:

Heat oil in a pan, fry mor milagai and keep aside. Mix all the above ingredients (except mustard seeds) with the rice and mix well. Heat little oil, add mustard seeds and when it splutters, add it to the prepared curd rice. Mix well.


CABBAGE-PEAS-GOBI FRY:

This is an easy to make curry with a different flavour . This recipe uses sambar powder instead of chilli powder.

Ingredients:
  • Cabbage - 1 cup chopped
  • Peas - 1/2 cup
  • Cauliflower florets - 1 1/2 cup
  • Sambar powder - 1 tsp
  • Turmeric powder - 1/2 tsp
  • Asafoetida powder - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Curry leaves - few
  • Salt - as required
How to make it:

Heat oil in a pan, add mustard seeds and when it splutters, add urad dal and fry until light brown. Add the vegetables and fry for a while. Add sambar powder, turmeric powder, asafoetida powder and salt and cook covered until vegetables are just done. Sprinkle some water if required to cook the vegetables. Add curry leaves. Mix well.



MEDHU VADA - i have already posted my recipe here. The variation this time is, i added chopped onions in the batter and dropped spoonful of batter into the hot oil instead of making them as regular vadas.

RAVA LADOO - Click here for the recipe i posted earlier.


Dear Shama passed me these beautiful awards....

Everybody blogs with a purpose! so I'm dedicating this to all bloggers.. Do feel free to grab this award from me if you own a blog!



The award states that-

These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in self-aggrandizement (? big word, lol). Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award.

So here is my list of 8:

1. Sripriya
2. Asha
3. Varunavi
4. Meeso
5. Mahimaa's kitchen
6. Vidhas
7. Vibaas
8. Ramya bala

AnuSriram

Ingredients:
  • Onion - 1 big, chopped lengthwise
  • Besan - 1/2 cup
  • Rice flour - 1/4 cup
  • Corn flour - 2 tbsp
  • Chilli powder - 1 tsp
  • Asafoetida powder - 1/2 tsp
  • Ginger garlic paste - 1 tsp
  • Corriander leaves - 1 tbsp, finely chopped
  • Curry leaves - few, finely chopped
  • Salt - as required
  • Oil - for frying
How to make it:

Mix all the flour, chilli powder, asafoetida and salt together. Add the onions, curry leaves, ginger-garlic paste and corriander leaves. Add enough water to make it a very thick batter (not like dough). Heat oil in a deep bottom pan, add the onions 2 - 3 pieces together at a time. Fry until brown. Take it on a paper towel to drain excess oil. Serve hot with a favourite chutney or sauce.


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