Friday, October 31, 2008

Lemony Ragi Noodles / Lemon Ragi Idiyappam

Another healthy recipe from Ragi...Ragi also known as millet, nachni, sollu, or sattemavu ... they grows well without irrigation, pesticides or fertilisers.. rich in calcium, iron, protein and some rare nutrients such as methionine... digests easily from infancy through old age, and its nutrients are highly absorbed...costs much less than wheat, rice, or dairy milk, while delivering superior nutrition...Ragi flour is made into flatbreads, leavened dosa and roti. Ragi grain is malted and flour from the malted grain is consumed after mixing with milk/boiled water/yoghurt. can say more n more about Ragi..i prepared ragi idiyappam for dinner...usually we will have them with sugar, grated coconut n cardamom powder, for a change i prepared them as spicy as similar as lemon ricebut without any nuts r pulses for Vedha's Event...for my surprise they were tooo tasty with bit tangy n spicy...Am sending to JFI-Ragi hosted by Madhuram..

2cups Ragi Flour (roasted)
2tbsp Oil
1cup Hot water
1tbsp Lemon juice
1/2tsp Turmeric powder
1/4tsp Mustard seeds
3nos Dry red chillies
1/2tsp Asafoetida powder
2tbsp Grated fresh coconut
5nos Curry leaves

Take the ragi flour in a large bowl, add 1tbsp of oil , hot water with enough salt n knead them as soft dough.

Take the muruku press, grease the pressing machine..use the small dot like nozzle to make this string hoppers...take a small quantity of the dough into the presser, press over the greased idly plates as small circles.

Steam cook them for about 10 minutes...keep aside n let them cool...just separated the noodles with ur finger n make them as medium small pieces...

Heat another 1tbsp of oil in a kadai, add the mustard seeds, asafoetida powder,curry leaves n red chillies n fry them...add the grated coconut to the tempering with turmeric powder also with some salt( already the ragi string hoppers r salted) n fry for a while.. now add the cooked ragi noodles to the kadai, toss them gently for few minutes,drizzle the lemon juice over the ragi noodles n toss again well, put off the stove...

Serve hot with any choice of chutneys r else can have them alone.

Ragi Sweet Puttu

Ragi (finger millet) one of the nourishing n cheap food item....The best choice to keep your health fit in regard to bones and nerves is to try ragi....People with obesity can reduce half of their weight within 15 days by inserting ragi foods in their daily menu. It is also a great boon for diabetics. It is good for anemic persons also. Normally people with anemia don’t get sleep at nights, body becomes flabby and they cannot be active in their routine work if they have any ragi food for supper they may notice some changes. Ragi is most preferable to ladies in their menopause stage.Ragi filters unwanted water from our body and makes our bones and nerves tight fit. Ragi contains 300% of calcium whereas milk has only 80%... Ragi can be given to babies as young as 3 months old. In addition to mother's milk they can be feed by diluted ragi soup. Babies will be healthy n chubby by having this healthy food..For every 100 gm ragi gives 7.3 gmof proteins, 2.7 gm of minerals, 72 gm of carbohydrates and 328 calories... i love ragi as soup, dosai, also as is my another favourite recipe from ragi...its really an easy recipe, can be prepared within few minutes, they goes prefect for breakfast, snacks also for supper..healthy dish, with simple ingredients...Am sending to JFI-Ragi hosted by Madhuram.

1 1/2cups Ragi Flour
1/2cup Jaggery Powder
2tbsp Grated Fresh Coconut
1tsp Cardamom powder

Take the ragi flour with enough salt in a large bowl...sprinkle some 1/4 cup of water n mix until they looks slightly crumbly in texture, now transfer this crumbled ragi flour to a clean white cloth slightly wet...make a knot loosely n keep ready for steaming..

Heat the idli cooker r pressure cooker with enough the ragi flour over the idli plate n steam cook it for 10 minutes..Transfer the steam ragi to a bowl..mash the steam cooked ragi with a fork to remove the lumps... add the jaggery powder, fresh grated coconut n cardamom powder to the cooked ragi...mix everything well..

Serve chilled r hot..

Steamed flour can be conserve in fridge for upto 3 days...

Sending this healthy dish to: Challenge by Vedha of Iyengar's Kitchen

Thursday, October 30, 2008

Cabbage Lemon Rice

The cabbage is a green, leafy plant that forms part of the Brassicaceae family. Other members of this family include broccoli, Brussels sprouts, collards, cauliflower and kale. The leafy portion of the cabbage is generally the only portion of the plant that is eaten, either raw, cooked..Cabbage is an excellent source of vitamins K and C. Cabbage is also a very good source of dietary fiber, manganese, vitamin B6 and folate, and a good source of thiamin, riboflavin, calcium, potassium, vitamin A, tryptophan, protein and magnesium...Green cabbage is the most common type of cabbage, however you also get savory cabbage, napa cabbage, bok choy and red cabbage. Usually i prepare curries with cabbages but never as cabbage lemon rice...its really very simple, quick also easiest one..

2cups Cabbage pieces
1no Onions Chopped
2nos Green chillies slit opened
1cup Cooked rice
1tbsp Lemon Juice
1/4tsp Mustard seeds
1/4tsp Urad dal
1/4tsp Channa dal
10nos Cashew pieces
5nos Curry leaves
1/4tsp Turmeric powder

Heat oil in a large kadai...add the mustard seeds, urad dal, channa dal n cashew nuts also the curry leaves , fry them until they turns brownish, now add the chopped onion n stir them until they turns transculent, add the slit opened green chillies n stir for few seconds, add the cabbage pieces to the kadai n also add the turmeric powder n salt..stir everything well n cook in simmer without adding water n close the kadai with lid..

Stir the veggies occasionally... once the cabbage get well cooked, put off the stove..add the cooked rice to the already cooked veggies n add the lemon juice n mix everything well...

Serve them with potato chips r with papads..


Wednesday, October 29, 2008

Pumpkin Watercress Soup

Pumpkin is an excellent source of vitamin A also for antioxidant carotenoids...they r good source of vitamin c, K n E also lots of minerals..Watercress contains significant amounts of iron, calcium and folic acid, in addition to vitamins A and C.. In some regions watercress is regarded as a weed, in other regions as an aquatic vegetable or herb...Many benefits from eating watercress are claimed, such as that it acts as a mild stimulant, a source of phytochemicals and antioxidants, a diuretic, an expectorant, and a digestive aid.It also appears to have cancer-suppressing properties. It is widely believed to help defend against lung cancer. This soup with pumpkin n watercress turns out really awesome...they r really very healthy..usually watercress r known for bitterness, as they r well cooked with pumpkin, u wont even notice the bitterness of the watercress...

2cups Pumpkin pieces
1cup Watercress chopped
1no Onion chopped
1tsp Garlic powder
2nos Vegetable stock cubes
1/2tsp Pepper powder
2tsp Olive oil
Grated Emmental cheese for garnishing

Take a pressure cooker, heat the olive oil in the pressure cooker, add the chopped onions with garlic powder n vegetable stock cubes n cook until the onions turns transculent...add now the pumpkin pieces n cook for a while...once the pumpkin pieces gets a bit cooked, add the chopped water cress n cook until they add enough water with salt n pepper powder...

Pressure cook them upto 3 hisses...keep aside n let them cool...grind the cooked veggies with a hand blender r in a food processor...just sprinkle the grated emmental cheese before serving..

Serve them hot!!!!

Sending this Healthy Soup to: Heart of Matter - October is Yellow and Orange by Ilva
also to: Eat Healthy - Fight Diabetes by Sangeeth

Spicy Bombay Toast

Spicy bread toast.. we usually do bread toast with sugar, egg n i did in spicy version of bread toast, i used coconut milk instead of milk n its tastes awesome...can be a very good dinner with a simple salad as well as a good evening snacks..very healthy.. for ppls who dont like coconut milk can use milk for this version too..

5 nos Bread slices
2nos Eggs
1 no Onion chopped
2 nos Green chillies
1/4tsp Pepper powder
1/4cup Coconut milk
2 tbsp Cilantro leaves chopped
3 nos Curry leaves
Oil for toasting
Salt as per taste

Beat both egg n coconut milk with salt n pepper powder for a while..meanwhile cut the onion into small pieces as well as the green chillies, can add onion n green chillies pieces directly to the beatened eggs r heat a tablespoon of oil in a pan n stir fry the onion n green chillies pieces n add them to the beatened eggs (its depends on ur wish) n beat once again the egg mixture so that onion n green chillies pieces get well mixed...add finely the cilantro n curry leaves to the egg mixture..

Now dip the breadslices into the egg mixture, heat oil in a pan, once the oil is hot put the bread slices n toast them on both sides until they turn brownish n crispy..

Tasty, Spicy n Crispy Bread toast r ready to serve..serve hot!!!!!!!!!!!!

On the way to Eat Healthy - During Pregnancy by Sangeeth..

Tuesday, October 28, 2008

Lauki Chole - T&T Mahanandi

Lauki (sorakaai/sorakaaya/dudhi, bottlegourd) with channa, this masala tastes really awesome, they goes prefect with chappathis, paratha, parottas also with hot rice topped with ghee...quite easy to prepare, its really a different masala with bottlegourd n channa...I picked this recipe from Indira's Lauki Chole for tried n tasted event by Zlamushka featuring Mahanandi for this month..

1cup Bottlegourd pieces
1cup Channa (soaked)
1no Onion Chopped
4nos Tomatoes chopped
1tsp Channa masala powder
1/2tsp Red chilly powder
1/4tsp Turmeric powder
1tsp Kasuri methi leaves(dry)
1/4tsp Lemon juice

Cook the already soaked channa with water to tender, take a half a cup of the cooked channa , grind them into fine paste, this helps to make the gravy thicker..

Heat the oil in a pan, add the chopped onion n chopped tomatoes n cook until they turns tender, add the bottle gourd pieces n cook them for a add the cooked channa also the grounded paste of channa, add the channa masala, chilli powder, turmeric powder n salt  to the pan, add enough water n mix everything well..cook them in simmer, covered with a lid upto 20 minutes, before putting off the stove, just sprinkle the dry kasui methi n add the lemon juice..put off the stove..

Serve them as side for any sort of breakfast dishes r else simply with rice...

Sending this to: T&T- Mahanandi by Zlamuskha featuring  Mahanandi for October

On the way to: Vegan Ventures by Suganya of Tasty palettes..
                       Eat Healthy - Fight DIabetes by Sangeeth

Mushroom Salna

Mushroom salna works wonder with rice, chappathi n any other dishes..its a versatile dish..can do simply with mushrooms as well as with any type of vegetables, here i did with mushroom, green peas n was so simple , tasty , spicy n delicious..

1 cup Button mushrooms
1/4 cup Green peas
2 nos Potatoes medium size
1 no Onion
2 no Bay leaves,cloves, cinnamon sticks
3 tsp Oil
Salt as per taste
2tsp Coriander leaves
3nos Curry leaves

To Grind:
1 tsp Ginger chopped
1 tsp Garlic chopped
1/4 tsp Poppy seeds
1/4 tsp Cumin seeds
1/4tsp Pepper corns
1/2tsp Fennel seeds
2 nos Green chillies
1 tsp Dhania powder
1/4 cup Grated coconut
1 no Tomato

Grind ingredients (to grind) except dhania powder with a small cup of water into thick paste..keep aside..

Heat oil in a heavy bottomed pan..add the bay leaves,cinnamonsticks n cloves n stir them until they turns brown, chop the onion finely n add the chopped onion pieces to the fried spices n stir it continously until its turns transculent..cut the mushrooms into small pieces n the potato too...once the onions r transculent add the grounded paste with dhania powder n stir them continously until the raw smell goes away...

Once the oil get separates, add the mushroom pieces n green peas n let them cook for a add the potatoes pieces..n add a cup of water (make ur gravy as ur wish, can make them thick r watery according to ur taste n ur need)add salt n let them cook until the vegetables r cooked, put off the stove n add chopped coriander n curry leaves..

Mushroom Salna is ready to serve..serve hot with chappathis, parottas r else with rice.

Can add few cashew nuts to give thickness to the gravy..Any type of vegetables can be used to make this salna with the mushrooms..

Sending this to: Vegan Ventures by Suganya
                        Eat Healthy - During Pregnancy by Sangeeth..

Green Tomatoes Kura - T&T Mahanandi

I bought some green tomatoes while i went for indian grocery shop to prepare them as chutney...while browsing in Mahanandi, this Green Tomatoes Kura tempted me a lot, with simple i never prepared apart from chutneys with these green tomatoes, wanted to prepare them as kura..they tastes really awesome with hot steaming Idlies also goes prefect with chappathis...Thanks Indira for sharing this fabulous Green tomatoes kura...i followed each n every step from the original recipe, just used red chilly powder instead of green chilly..

5nos Unripe Green Tomatoes
2tbsp Grated Coconut
1tbsp Grated ginger
1tsp Red chilly powder
1/4tsp Cumin seeds
1/4tsp Mustard Seeds
Olive Oil
1/4tsp Turmeric powder

Cut the unripe tomatoes as small pieces...heat oil in a kadai, add the cumin seeds n mustard seeds n let them splutters, add the tomatoes with enough salt to the kadai n cook them until they turn tender...meanwhile grind the grated coconut, green chillies n ginger in a mixie, into fine paste...

Add this grounded paste to the simmering tomatoes...mix well n cook everything for few minutes...Serve them hot with chappathis r idlies..

Sending this to: T&T Mahanandi by Zlamushka featuring Mahanandi for October

On the way to: Vegan Ventures by Suganya of Tasty Palettes..

Monday, October 27, 2008

Chocoholic Award

Yasmeen of Health Nut , Kitchen Flavours, Sripriya n Adlak's Tiny World gave me a big surprise on passing the sweet chocoholic award...this award suits prefectly well for always a great fan of chocolates, needless to say how i love really a chocolate addict...Thanks a lot Yasmeen, Adlaks, Sri n  KF for passing this award..

I would like to pass this award to my blogger friends..Ramya , Divya M , Sripriya , G. Pavani , Rekha , Viji ,Sudeshna ,Sangeeth,Vibaas, Uma ,Pallavi ....

Gulab Jamun

Gulab jamun, usually i prepare them with store bought packet for diwali...but this time, i want to tried out from Sireesha's gulab she descriped they dont even need khoya for this recipe, always heard that gulab jamun's most important ingredient is khoya, when i saw the recipe for gulab jamun with simple ingredients, my curiousity starts...with those tempting pics, i started preparing them at home with milk powder, all purpose flour n with sugar...needless to say my family finished them with few hours..they didnt trusted me when i told that i prepared them with milk powder n flour without using khoya...Thanks a lot Sireesha for sharing this wonderful sweets...instead of self raising flour i used all purpose flour n a pinch of baking soda..

3cups Milk Powder
1cup All purpose flour
1/4tsp Baking powder
1pinch Baking soda
1cup Milk
1tsp Ghee
Oil for deep frying

For syrup
2cups Sugar
1 1/2cup Water
2nos Cinnamon stick
5nos Cloves
1tsp Cardamom powder
1tsp Almond flakes

Mix together the flours, baking soda, baking powder, ghee n milk for the gulab jamuns in a large bowl..knead them slowly for few minuted until they turn as smooth dough..cover them n keep aside for half an hour..

In a heavy bottomed pan, add the sugar, water , cinnamon sticks n bring them to boil, keep them in simmer until the sugar get well dissolved, now add the cardamom powder n keep aside..

Heat oil in a kadai...make small balls from the dough without any cracks..if there is some crack, roll them again in ur palms for few seconds.. make sure that oil shouldnt be too hot..i cooked my gulab jamuns in medium low flame...once the oil is hot, add the uncooked jamuns n cook them evenly until they turn brown...drop the jamuns into the sugar syrup..dont disturb them for few minutes...

Serve them with some almond flakes(optional)!!!

Sunday, October 26, 2008

Badusha N Happy Diwali To All

Wishing u all Happy Diwali...Eventhough its not possible to celebrate with crackers, we celebrate here with sweets n its not holiday here, some may work n some may not..its kinda hard to work on our favourite festival..However,Enjoy the day with ur family members n friends..


Badusha, famous sweets..mainly prepared during diwali..i prepared them in my diwali menu sterday...its a long day, i prepared sterday my savouries also sweets, badusha turned out realy excellent, this is first time am preparing badusha along with my mom's help...even she was surprised when i called her to say that i prepared badusha this year for diwali..its a easy sweet, prepared with ghee r dalda, maida n diet during festivals..hehe..gonna enjoy diwali with this awesome sweets... love the badushas with lots of sugar syrup over them..

2cup Maida flour
1cup Dalda
1pinch Baking soda
Sugar syrup:
3cups Sugar
1 1/2cup water

Mix together dalda, baking soda n salt in a large vessel, turn them well until dalda n baking soda becomes creamy..add little by little the maida flour with enough water as soft dough..cover the dough n leave it for 15minutes besides, dont disturb them..

Meanwhile prepare sugar syrup with sugar n water in a heavy bottomed pan...once they starts a single string constitency put off the stove n keep aside...

Make small balls out of the dough...rotate them for few seconds until they turns round without any cracks..then flatten them, make a press in the middle with ur thumbs;

Heat the oil in medium r simmer, make sure that oil shouldnt be too hot, if its too hot badushas, will turn brown without getting cooked interior, once the oil is slightly hot, drop one by one to the oil..cook them for few minutes until they get cooked well.

Add this fried badushas to the sugar syrup, soak them in sugar syrup for few minutes n arrange them in a plate until they get cool...

Tasty Badushas r ready!!!

Saturday, October 25, 2008

Tapioca Coconut Burfi

Am always a great fan of Cocontut i tried it out coconut burfi along with tapioca pieces(maravallikizhangu) n its tastes awesome...need to follow the same steps as we do for coconut burfi..burfi tastes awesome n colourful to eyes...i just tried with left over already cooked tapioca pieces along with fresh grated coconut n the result was amazing..

1 cup Tapioca(cooked n grated)
1 cup Fresh coconut (grated)
1 3/4 cup Sugar
2 1/2cup Milk
2tbsp Ghee
1tsp Cardamom powder
Food colour

Take a heavy bottomed pan, add the milk n bring it to boil n put the flame in simmer n let the milk reduce to half of the quantity..meanwhile heat a teaspoon of ghee in a pan, keep the flame in simmer, roast the fresh grated coconut for a while, keep aside...

Grind the roasted grated coconut coarsely in a blender...add the sugar, coarsely grinded coconut n already grated tapioca pieces n food colour to the already reduced n hot milk..they may immediately turn watery but after a while its will turns thick..add the ghee little by little n also the cardamom powder...once they get off from the pan, put off the stove n transfer immediately the burfi to a already greased plate..keep aside n let them cool...after half an hour cut the burfi as any shapes as u desired...

Tasty Tapioca Coconut burfi r ready!!!!

Can also replace the 2 cups of milk with one cup of sweetened condensed milk n 1 cup of milk ...add the sugar as per ur need..

This burfi ressembles very well like coconut burfi n should finish them within 2 days..

Sending also this recipe to: Festive Food - Diwali
on the way to: Satisfy Your Sweet Tooth by Sudeshna
Also to: Sweet Series - Halwa, Katli, Burfi n Peda by Paajaka

Moongdal Murukku/Pesarapappu Janthikalu

Moongdal r rich is proteins n good for health..i tried it out murukku with these pulses n the result was amazing...crispy n tasty moongdal murukkus r excellent snacks for kids...Also they r prefect for Diwali..

1 cup Split moong dal
2 cup Rice flour
1 cup Gram flour
1/2tsp Asafoetida powder
2tsp Butter
1tbsp Cumin seeds
2tsp Sesame seeds
Oil for frying

Pressure cook the split moong dal upto 3 whistles...take off from the cooker n let them cool...sieve both rice flour n gram flour together n keep grind nicely the pressure cooked moong dal with a food processor with 1/4 cup of should be very soft n without any dal pieces..

Add this grounded paste along with the sieved rice n gram flour...add asafoetida powder, cumin seeds, sesame seeds as well as butter...add salt as per taste to the flour mixture n mix everything well n knead as a dough..if u need water just sprinkle, mostly u will sprinkle not even one fourth cup of water..this dough will be slightly sticky..

Use a Murukku press with star nozzle or plate,take a small portion of the dough,squeeze out in a greased flat plate r in a greased Jallikarandi , once the oil is hot, add the squeezed murukku . Fry until its golden brown and drain excess oil by placing them over a paper towel..

Moongdal murukkus r ready...Cool completely and store in an air -tight container..

Always try a small sample before frying completely the dough...After frying the first batch, taste them..add salt if needed..

Oil should be hot while frying murukkus else they will be soggy

When the murukkus r fried, they will start floating n the oil will stop completely this stage take out the murukkus else they wont be crispy if u take them out before...

Friday, October 24, 2008

Hard Working Food Blogger Award

Am surprised to see this Award...Ramya,Kitchen Flavours,Vidhas,Uma honoured me by passing this award .. Thanks a lot Ramya...

Am very happy to share this award with u all my dear blogger friends...I started my blog on August 31st 2008, its not even 2months old.. This is my 3rd Award already!!!

I crossed almost 182 posts, more than 15,000 visitors hits...needless to say how happy I am...nothing is possible without my families,my blogger friends n my daily visitors...Would love to say big thanks for encouraging me a lot n leaving always ur awesome comments to continue more n more..

Congrats to all hard working bloggers for this award...

Roasted Apple Sauce

I have already prepared apple sauce with pears, bananas..but roasting apple in oven n preparing them as apple sauce, i never tried them out..while browsing i saw quite interesting roasted apple sauce at Chris's Mele Cotte 's blog..this roasted apple sauce really tempted me a lot, immediately i tried them out...its completely different in taste, texture...the recipe starts like this...

4nos Red apples(chopped as pieces)
1/4cup Apple juice
2tsp Brown sugar
1/4tsp Cinnamom powder
1no Cloves
1/4tsp Lemon juice

Preheat the oven to 375 F...mix everything in a flat heavy bottomed pan..arrange the pan in middle rack n cook for 30 minutes, the apple pieces will be soft n well cooked, can also cook more too so that they will get caramelised but the apple pieces wat is used r already soft in texture, as they get well cooked very easily , i used less temperature n cooking time than wat the original recipe says...keep aside n let them cool..

With a hand blender, blend the cooked apple pieces..i have blended them a bit well..

Yummy Apple Sauce!

Spicy Green Soup

Its kinda rainy n cold climate here...after a long day, a spicy soup with plenty of vitamins will be perfect for dinner, thought of preparing something different with green herbs like corriander, mint n curry leaves..i prepared this greeny spicy soup for dinner..initially i was bit worried as i have pick eaters at home, but for my surprise everyone liked this spicy green soup n even ordered me to prepare very often...this spicy soup will be very delicious, quick to prepare, easy with simple ingredients n flavoursome with appetising need to say how healthy this soup is!!

2cup Coriander leaves chopped
1cup Mint leaves
1/4cup Curry leaves
1inch Ginger pieces chopped
5nos Garlic pods
1no Green chilly chopped
2tbsp Cornflour
1/4tsp Pepper powder
1/2cup Milk

Heat oil in a pressure cooker, once the oil is hot, add the chopped ginger n garlic n stir for few minutes, add the chopped coriander leaves, mint leaves followed by curry leaves...stir them until they shrinks a bit, now add the chopped green chillies also salt..add 2cups of water n close the pressure cooker with the lid...

Cook them upto 3 hisses...once they get cooled, blend them with a hand blender r mixie...strain the soup...bring them to boil..meanwhile mix both corn flour n milk together as white sauce...add this to the boiling soup n stir them until they get thickens...put off the stove n add the pepper powder to the spicy green soup..

Healthy, Spicy Green Soup is ready!!! Serve them with some toasts...

Sending this spicy soup to: Diet Food Event by Divya
On the way to: Eat Healthy - Fight DIabetes by Sangeeth

Thursday, October 23, 2008

Thattai - Crispy Snacks

Diwali is really approaching fastly, most of the South Indian's love to prepare Murukku else Thattai to celebrate each n every year Diwali..i love to ate these thattais whenever my mom prepare them also as evening snacks..this savoury snacks will be very crispy with an amazing choice of flours and with handful of channadal n peanuts..i prepared them at home this weekend, just followed my mom's way of preparation..if we have everything at home, these thattais will take half an hour to of the easiest n tastiest snacks, also my all time favourite..

2cups Rice flour
1/2cup Gram flour
1cup Roasted Chick peas (dalia , pottukadalai)
1tsp Peppercorns
1/2tsp Cumin seeds
2tsp Butter(room temperature)
1tsp Red chilly powder
2tbsp Channa dal
20nos Peanuts (raw)
1tsp Asafoetida powder
Oil for deepfrying

Grind finely the roasted chickpeas(pottukadalai) into need to sieve it..just grind them as fine powder is enough, the grounded powder r flour will be approximately one n half cup ...grind coarsely peppercorns n cumin seeds..keep aside..Soak channadal n peanuts separately atleast for an hour..peel the skin of the soaked peanuts..drain both channadal n peanuts...

Take a large bowl, add the rice flour, gram flour,grounded roasted chick peas flour, grounded peppercorns n cuminseeds, butter, red chilly powder, soaked channadal n peanuts, asafoetida powder, salt n mix everything well with enough water as a smooth dough..this dough wont be sticky, u dont even need oil to make small balls out of this dough..make small golf size balls from the thattai dough..

Take a small ball from the thattai dough also take 2 zip lock bags, grease both ziplock bag with a ball as sandwich in between the greased bag, place them inside the poori press...i used poori press to make my thattais easily..its quite easy to make them fast n quick..can also rolling pins to make the thattais..just give a gentle press n make them as small pooris...

Meanwhile heat the oil for deep frying, once the oil get hot, drop the uncooked thattais one by one to the hot oil...fry them in medium hot flame, once u drop the thattais the oil will bubble vigorously, cook both sides of thattais,until they float on the top of the oil, take them out from oil n drain the excess of the oil with a papper towel..dont overcrowd..fry them as small batches...dont taste them immediately they wont be crunchy, let them cool for few minutes..tastes them to check for salt n for crispyness..if everything ok, fry all the ball as thattais n finish them...Arrange them in an air tightened box..

Crispy Thattais, My All Time Favourite!!!!!

Sending this crispy thattais to: JFI - Festival Treats
On the way to: Srivalli's Rice Mela

Rajma Tomato Soup

Rajma (Red Kidney Beans) r excellent  source of iron, also they r rich in proteins...while tomatoes r excellent in vitamin A n vitamin C...i prepared this healthy soup for dinner..Easy to prepare with simple ingredients..

1cup Rajma
3nos Tomatoes (ripe n juicy)
1no Onion Chopped
5nos Garlic pods
1/2tsp Pepper powder
2nos Vegetable stocks
2tsp Olive oil
1tsp Corn flour
1/2tsp Dry basil leaves

Soak rajma atleast for 6hours r overnite...heat oil in a pressure cooker, add the chopped onion n garlic pods n stir them until the onion turns transculent..chop finely the tomatoes as small pieces..add the soaked rajma beans to the fried onions also add the tomatoes.. cook them with vegetable stock, pepper powder n enough salt for a while..add 3cups of water to the pressure cooker..close the lid n pressure cook them upto 5hisses..put off the stove...Keep aside n let them cool..

Blend them well..strain the soup n bring them to boil, make a thin batter with corn flour n water, once the soup starts boiling add the thin batter n stir n cook them until they get thickens...

Serve hot , sprinkle the dry basil leaves while serving..

Sending this post to: My Legume Love Affair host by Sra n event by Susan
On the way to: Eat Healthy - Fight Diabetes by Sangeeth

Wednesday, October 22, 2008

Pumpkin Almond Halwa

Pumpkin Halwa, a real feast for sweet lovers..although here its peak season for pumpkins, they r really cheap n can get a very easily in farmer's market...thought of making soups, i bought them but finally prepared them as halwa, to give a twist i have added half a cup of almond powder to give them more taste...

1cup Grated Pumpkin
1/2cup Almond Powder
1/4cup Ghee
3/4cup Sugar
10nos Cashew pieces
1tsp Cardamom powder

Heat 2tsp of ghee in a heavy bottomed pan...add the finely grated pumpkin (i prefer to grate the pumpkin really very thin so that they will get cooked very easily) to the hot ghee n stir them for a while until they pumpkin get dry, now add the sugar, almond powder..let the pumpkin pieces get well cooked with sugar for a while, keep the flame in medium high n let them cook for 15minutes, add the ghee little by little to the halwa n cook until they get off from the bottom of the vessel, add the cardamom powder n cashew pieces...cook them again for 10 minutes in simmer...

Serve them hot or chilled..

Pasta N Potato Gratin With Bechamel Sauce

I have already posted the famous Bechamel Sauce , creamy n tasty white home, everyone love gratin with pasta n potatoes, usually i prepare pasta with just double cream n spices..this time i prepared our all tim favourite gratin with bechamel sauce, they turned out amazing..

1cup Cooked pasta
2nos Potatoes big
1cup Bechamel sauce
1/2cup Grated Emmental cheese

Preheat the oven at 350 degrees for 10 minutes...meanwhile, take a gratin mould...add half a cup of cooked pasta into thin layer...add half a cup of bechamel sauce to the pasta n cover them with 1/4cup of grated Emmental cheese...

Cut the potatoes in circular shape n arrange one by one over the spreaded emmental cheese..finish the potatoes pieces , add the rest of the bechamel sauce over the potatoes n finish the rest of the emmental cheese over the potatoes pieces ..

Arrange the gratin in the middle rack of the oven , let them cook for 20 minutes until the cheese turns bit brown...

Serve hot!!

Tuesday, October 21, 2008

Coffee Panna Cotta With Chocolate Chips

Panna cotta is a creamy dessert prepared with cream, milk n sugar... they can be prepared with strawberry, chocolate even simply with just without adding any fruits... my version of panna cotta is with coffee..after strawberry , my fav flavour is coffee..i love coffee flavoured ice cream r any other dessert with coffee..Panna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set..this dessert is from the Northern Italian region of Piedmont. It is eaten all over Italy n it is served with wild berries, caramel, chocolate sauce or fruit recipe is with coffee n with chocolate chips.. the recipe starts like this...

1cup Low Fat Cream
1cup Full Fat Milk
1/4cup Sugar
2tbsp Instant Coffee (Nescafé)
2tbsp Gelatin Powder
Chocolate chips
1tsp Instant coffee (garnishing)

Heat both milk n cream with sugar in a heavy bottomed pan...once they start boiling, add the coffee powder n whisk everything add the gelatin powder directly to the hot milk-cream n whisk well until they get well mixed..

Pour this creamy coffee mixture to small ramequins r small moulds..keep aside....let them get cool..cover them with aluminium foil n arrange them in fridge, dont disturb them for atleast 2 hours...

Just take off the panna cotta with a knife edge, sprinkle some chocolate chips n instant coffee..serve them...

Coffee Panna Cotta, an amazing Italian dessert!!!!

Snakegourd Masala Rice

Another Lunch box menu from my kitchen..its kinda hard to feed kids with our Indian veggies who were born n brought up in abroad, this masala rice works magic n was healthy too..i tried masala rice with snakegourd n the result was amazing, we liked it much, its simple to prepare n tasty while having..

1 no Snakegourd
1/4 cup Split green gram
2 cup Basmati rice(cooked)
1 no Onion
3 nos Green chillies
1/4 tsp Pepper powder
1/4 tsp Cumin seed powder
1 tsp Garam masala powder
1/4tsp Mustard seed
1/4 tsp Urad dal
Salt as per taste
5nos Curry leaves

Peel the skin of snakegourd n cut them into small pieces, soak the split moongdal(green gram) for a half an hour with cold water in a bowl..cut the onions into small pieces n open slightly the green chillies..Bring the already cooked r left over basmati rice to the room temperature..

Heat enough oil in a kadai..add the mustard seeds n urad dal..let them add the onions pieces n stir them until onions turns transculent.. add the snakegourd pieces with green chillies to the onion pieces..add the soaked green gram n curry leaves too with the veggies, cook them for a while in simmer, dont add water in any case to the veggies,add the pepper powder, cumin seed powder, garam masala powder n salt to the veggies, close with the lid n stir them occasionally, snakegourd may leave some water once we add salt, cook until the water get evaporated, add the basmati rice to the mixture n toss them well till they get well mixed..

Serve hot with papads n chips..easy to prepare n will ressembles as Indian style fried will love this..even adults too..

Sending this to: Rice Mela by Srivalli
                       Eat Healthy - During Pregnancy by Sangeeth..

Bechamel Sauce

Bechamel sauce is known as White sauce, its a one of the basic sauce for preparing lasange recipes...This basic sauce is one of the mother sauces of French cuisine..they r many stories behind the creation of this sauce, some says they r origin from Italy while others says its purely French...i was searching for this sauce to prepare myself at home.. i find it out at Chef Tami 's blog...was really happy to find out this incredible tasty sauce...i followed prefectly step by step of chef tami's preparation of Bechamel sauce, they really turned out awesome, i used this bechamel sauce for gratin ,also as cheesy sauce for my pastas ..this sauce is a rich creamy sauce with an awesome flavour...i just added  some dry basil leaves to give them more flavour..

1/2Cup Butter
1/2cup All purpose flour
4cups Milk
1no Onion (diced)
5nos Cloves
2no Bay leaves
1/2tsp White pepper powder
1/4tsp Nutmeg powder
1/4tsp Dry basil leaves

Heat the butter in a pan in medium heat, once they start melting, add the all purpose flour n cook it for 5 minutes, they should nt change their colour n not to get burned...remove them from fire...heat milk with diced onion, cloves n bay leaves in another pan..bring them to boil n let them boil for few minutes in simmer..

Remove the onion, cloves, bayleaves from the milk..add the hot milk to the butter flour mixture, stir them contiousely..flame should be in simmer..cook them for few minutes until they turn thick...whisk well if they r some lumps..strain the sauce n add salt, white pepper , nutmeg n basil leaves to the sauce...

Creamy, Tasty Rich Bechamel Sauce is ready!!!

Sending this creamy sauce to: MBP Theme - Tantalizing Sauces Hosted by Rachel n Event by Coffee

Mamidikaya Pachadi / Mango Pickle

I prepared Mango pickle as per traditional way, eventhough its not summer here...usually these mangoes r washed n dried, chopped into small pieces n mixed with handful of spices, then they will be stored in a Jaadi for few days until they r ready for consumption...Its not summer here, its kinda hard to prepare them as we prepare them in comes my simple,easy n traditional way of preparing the famous mango pickle...i love my pickles to be bit spicy, for this recipe we need to add more redchilli powder as it is typical Andhra's pickles..if u think its too spicy, can decrease them as per ur need..

1cup Mango pieces
2tsp Red chilly powder(can decrease also)
1/2tsp Mustard seeds
1/4tsp Fenugreek seeds
2tbsp Gingelly oil

Pat dry the mango pieces one by one..they should be dry.... dry roast the mustard seeds n fenugreek seeds together ...grind them into fine powder...add the grounded powder, chilly powder n salt to the mango pieces in a large bowl..

Mix everything well with a wooden spatula...heat the gingelly oil in a pan..once they get heated add them immediately to the spiced mango pieces, u may hear hot oil make some sound like buzz...toss everything well...tranfer everything to a air tightened plastic box n conserve them..

The pickle will be prefect after a day...serve them with any choice of Rice dishes...

Monday, October 20, 2008

Scrambled Egg Masala

Scrambled egg masala, very famous in Andhra, easy to prepare, tasty, spicy as well as a real side dish for rice dishes... can replace the usual omelettes with this egg masala...this scrambled egg goes awesome with rice, chappathis also for any sort of parathas...

4 nos Eggs
1no Onion (big)(chopped finely)
1no Tomato (big) chopped
1 tsp Ginger garlic paste
1/2 tsp Fennel seed powder
1 tsp Red chilli powder
1 tsp Garam masala powder
1/4 tsp Turmeric powder
Salt as per taste
3 tsp Oil
1/4 tsp Mustard seeds
1/4tsp Urad dal
2tsp Coriander leaves
5 nos Curry leaves

Heat oil in a Kadai, add the mustard seeds n urad dal n let them add the finely chopped onion, followed by chopped tomatoes as well as ginger garlic paste..n stir them well until they get well cooked, keep the flame in simmer after a while n close the kadai with a lid, this helps the veggies to get cooked add the fennel seed powder, garam masala powder,turmeric powder, red chilli powder with salt, curry leaves..cook them for few minutes until the oil get separates in medium flame..

Now add the eggs one by one to the cooked spiced vegetables..dont stir immediately, close it with a lid..keep the flame in medium..after a while u may see the yellow yolks r cooked, now stir them well until they gets well cooked, dont disturb the cooked yellow yolks..scramble just the white yolks..put off the stove..garnish with finely chopped coriander leaves...

Turnip N Lemon Pappu

Turnip is a root vegetable, they r rich in fibre, vitamin C n turnips r vital source of we get very easily these turnips, so tried it out as turnip pappu .. it came out very well, Kids will love for the sure as it wasnt too much spicy, goes well with rice dishes as well as idilies n dosais..

1 cup Turnip pieces
3/4 cup Toor dal
1 no Onion chopped
1 no Tomato chopped
1 no Green chilly slightly opened
1/2 tsp Mustard seeds
1/2tsp Urad dal
2 nos Red chillies
1/2 tsp Asafoetida powder
1/4 tsp Cumin seeds
5 nos Curry leaves
2 tsp Coriander leaves
2tbsp Lemon juice
Salt as per taste
2 tsp Oil
2 pinch Turmeric powder

Wash thoroughly the toor dal, take a pressure cooker n add the toor dal with 3 cups of water n two pinch of turmeric powder, put the lid n dont put the weight, let them cook until the steam come out, now add the onion pieces, tomatoes pieces n turnip pieces with slightly opened green chillies n add salt n cook them upto 5 whistles n put off the stove,if u need a bit watery add enough water to the cooked vegetables n keep in simmer for a while adjust the pappu as ur need.....put off the stove n keep aside..

Heat oil in a pan n add mustard seeds, followed by urad dal, cumin seeds, asafoetida powder n red chillies n stir them well until they gets well fried, open the pressure cooker add the lemon juice n add all the fried ingredients to the turnip pappu, add the curry leaves, garnish with nicely chopped coriander leaves...

Serve hot with rice, papads n fried potatoes goes well as side dish for this mild pappu..
If u dont get turnips u can replace very well with radishes..

Sunday, October 19, 2008

Bread Bhaji

Bhaji with bread, quick, easy as well as tasty appetizier...they r really simply superb while sudden guests at home..with simple ingredients, this bread bhaji will be ready within few minutes..Kids will love them for the sure..

3nos Bread slices
1/2cup Gram flour
1/4cup Rice flour
2tbsp Corn flour
1/2tsp Red chilly powder
1/4tsp Fennel seed powder
2nos Garlic pods
1/4tsp Baking soda r 1/2cup Idly batter
pinch of Colour
Oil for deepfrying

Crush the garlic pods finely...take a large bowl n add rice flour, gram flour, corn flour, redchilly powder, fennel seed powder, crushed garlic pods, baking soda n pinch of colour, add enough water n mix everything well until they turns thick batter..

Cut the bread slices as any shape as u like... heat oil for deepfrying, dip the bread slices in the batter n drop gently one by one in the hot oil...fry them well...

Serve hot with ketchup r anyother choice of chutneys...

On the way to: Sapadu Ready by Aartee
also to: Sunday Snacks - Fix it by Pallavi

Mixed Vegetable Fried Rice - Perfect Indian Style

There r lots n lots way to prepare fried rice, some may use soyasauce, while other use just pepper n ajinamoto, my way of preparation is typically Indian style, instead of soyasauce i  used garam masala powder , for chilly sauce i used pepper powder n red chilly powder..quite interesting na!! with plenty of vitamines n veggies this fried rice goes awesome simply with boiled eggs r with potato masala..Easy to prepare n also very healthy, can be a lunch box menu else a party food menu..

2cups Cooked Basmati Rice
1cup Mixed Vegetable(carrot, french beans, green peas, broccoli, cauliflower,pepperbell)
1no Onion Chopped (lengthwise)
1tsp Garam masala powder
1/4tsp Pepper powder
1/2tsp Red chilly powder
2tsp Coriander leaves chopped

Heat oil in a thick bottomed large kadai, kadai should be kinda large to toss well the veggies with the cooked rice...add the chopped onion n stir them continously with salt until they turns transculent..add now the vegetables (except the pepperbell) to the onion n stir them for a while, keep the flame in simmer.. add the spices (redchilly powder, garam masala powder, pepper powder) as well as salt n cook them in simmer for a while..close the kadai with a lid n stir them occasionally, this will help to cook the veggies also they get well mixed with the spices..

After a while, add the pepper bell pieces if u r using pepper bell, this will keep the pepper bells crunchy instead of getting well cooked...cook them for few add the already cooked rice n toss them gently until the rice get well mixed with the veggies n spices...

Garnish with chopped coriander leaves n serve them with boiled eggs r potato masala...

Sending this post to: Yummy Festival Feast by Pallavi
also sending to: Rice Mela by Srivalli
On the way to: Sapadu Ready by Aartee

Saturday, October 18, 2008

Paal Khova With Ricotta Cheese

Who will say no to Milk Khoya/ Paal Khova...i love milk sweets, but here in Paris, its kinda hard to get those freshly made milk sweets, i tried paalkhova with ricotta cheese, they turned out awesome, they tastes really like prepared with whole milk...this way of preparing paal khova need less time than the traditional way of preparing..wat all we need is to stir them continously, without letting them to stick to the vessels...

1cup Full Fat Ricotta Cheese
3/4cup Low Fat Milk Powder
1/4cup Milk
1/2cup Sugar
1tsp Cardamom powder
1tsp Butter r ghee
Almond flakes for garnishing

I used the ricotta cheese cup for measuring other ingredients... mix ricotta cheese, milk powder, sugar n milk in a thick bottomed pan, heat the pan in a medium high flame..keep them on stirring, the ingredients will turn slightly sticky also bit watery...dont panic..keep stirring them...

After Half an hour approximately, they will turn out as a dough(khoya), now add the cardamom powder n butter n stir again..after adding the butter r ghee, the dough will get off from the bottom of the pan completely...keep aside n let them cool..serve them.. garnish with almond flakes..

Easy, Tasty Paal Khova with Ricotta cheese!

Parboiled Rice N Coconut Chakli/ Thengai Puzhungal Arusi Murukku

Parboiled rice n Coconut Chakkali/Puzhungal arusi n thengai Murukku,an authentic snacks prepared with Parboiled rice (puzhungal arusi) n with grated fresh coconut, usually we prepare murukkus with rice flour, gram flour r else with roasted urad dal flour, this one is completely different from those typical way of preparing...Can be a festive recipe..very crispy n easy to prepare, completely different from usual ways of preparing murukkus..Sure it will be a huge hit with kids n from adults too...Worth to try .. learned from my mom..i prepare them whenever we r craving for our snacks..

2 cups Parboiled rice(puzhungal arusi)
1 cup Grated fresh coconut
1/4 cup Split roasted grams(pottukadalai)
2Tbsp Cumin seeds r sesame seeds
2 tsp Butter
Salt as per taste
Oil for deepfrying

Soak parboiled rice for 3 hours...put the soaked rice in grinder n grind them,without adding much water, just sprinkle r else 1/4 cup of water, while the rice are grinded coarsely add the fresh grated coconut to them..grind together nicely..shouldnt have any rice pieces else it will be hard to make them grind until they grinds nicely...meanwhile grind the split roasted grams to powder, sieve them n keep aside, butter should be in room temperature..

Take out the grinded mix in a large bowl..Mix butter, salt , cumin seeds r sesame seeds n split roasted gram powder to the grounded rice mix..n knead them together until they turns a dough, this dough will be firm, it wont be sticky so no need of applying oil r butter to your palms, if its too hard to knead sprinkle some water.Use murukku press with star nozzle...

Heat oil in a pan..take a small portion of the dough n squeeze out in a greased flat plate r in a greased Jallikarandi (flat ladle with holes) as in picture..once the oil is hot, add the squeezed murukku n fry them as deep frying until they float ..drain excess oil in a paper towel..fry them in batches..

Crispy Thengai Puzhungalarusi Murukku is ready to eat..grated coconut will give a superb flavour to this murukku, eventhough we r making them in any oil, this murukkus will taste too good as we did in coconut oil..

After frying the first batch, taste them..if u find its too hard can add butter to make them soft n also for salt..add salt if needed..

Dont add much water while grinding soaked rice, else while making dough, have to add pottukadalai maavu a little bit, this may breaks the murukku so that u cant get the perfect shape..

Oil should be hot while frying murukkus else they will be soggy..

When the murukkus r fried, they will start floating n the oil will stop completely this stage take out the murukkus else they wont be crispy if u take them out before...

Sending this Tasty Chakli to: Festive Foods - Diwali Celebration by Priti
also sending to: Yummy Festival Feast by Pallavi
On the way to Rice Mela By Srivalli