Saturday, April 30, 2011

Eggless Pineapple & Cornmeal Pancakes

Have you ever tried out pancakes with pineapple puree??, i tried out today for our brunch and we loved it...This pancakes are eggless which i prepared along with cornmeal,rolled oats and all purpose flour along with pineapple puree and pineapple essence eventhough i wanted to prepare them as vegan, cant wait to try the vegan version of this pineapple pancakes in future.This pancakes tastes super marvellous with a wonderful flavour, my teddies enjoyed a lot along with nutella spread...We had a healthy,filling and fantabulous pancakes with a cup of coffee and with chocolate for my teddies...I can definitely say that whoever doesnt like pineapples will love this spongy fluffy pancakes without any hesitation..Am sending this eggless super delicious pancakes to Srivalli's Breakfast Mela..

Eggless Pineapple & Cornmeal Pancakes

1cup Cornmeal
1cup Rolled oats
1cup Milk
1/2cup Pineapple juice
1/4cup All purpose flour
1/2cup Pineapple puree
1/2tsp Pineapple essence
1/4tsp Baking soda
1tsp Baking powder
2tbsp Honey
2tbsp Oil
Melted butter or oil for cooking

Take the cornmeal,rolled oats,all purpose flour,baking soda,baking powder in a bowl, whisk together the milk,pineapple puree,honey,oil and pineapple juice,now add the wet ingredients,pineapple essence to the dry ingredients, turn everything as thick batter (add water if needed)..Keep aside for half an hour..

Heat a nonstick pan with enough oil or melted butter, pour a ladle of already prepared pancake batter,cook in simmer until the both sides get well cooked..

Serve warm with any spread or maple syrup..

Friday, April 29, 2011

Ragi-Quinoa Methi Paratha

Nowadays am preparing myself multigrain flours with a combination of quinoa,barley,horsegram,oats and dals using mixie, recently i prepared some flours with whole quinoa..I combined ragi flour,home made quinoa flour along with whole wheat flour together to prepare this wonderful paratha along with frozen methi leaves...Needless to say that this paratha tastes simply marvellous,nutritious and healthy and goes prefect for dinner or breakfast when served along simply with spicy coconut chutney and vegetable kurma..We had a wonderful dinner yesterday with this healthy parathas..Am sending this fabulous paratha to Srivalli's Breakfast Mela & to Herbs & Flowers In My Platter guest hosted Kalyani,event by PJ..

Ragi-Quinoa Methi Paratha

1/2cup Ragi flour
1cup Quinoa flour
1cup Whole wheat flour
1/2cup Methi leaves
Salt
1tbsp Flax seeds
1cup Yogurt
Oil for cooking
Flour (for dusting)

Take the ragi flour,quinoa flour,whole wheat flour,methi leaves, salt,flax seeds in a bowl, gradually add the yogurt,water(if needed) and knead as smooth dough, keep aside for half an hour..

Make 8-10 medium sized balls from the dough, dust rolled balls with enough flour and roll as parathas..heat a tawa, drop gently the flattened discs,drizzle the oil and cook on both sides until the paratha gets well cooked..

Serve hot with coconut chutney or kurma..

Raw Mango Dal/Mamidikaya Pappu

Give me a bowl of dal and pickles, i can survive for many days with them happily, i do prepare varieties of dals with many sort of veggies or simply with a mixed dals, but its has been a long i made some dals with raw mango...I crossed this wonderful looking dal at Prathibha's space long back,which immediately tempted me a lot,finally i tried out her Andhra style mango dal yesterday for our lunch, which i served along with some spicy potatoes, needless to say that we had a wonderful lunch and both dal and spicy potatoes turned out our lunch absolutely divine...This dal goes for totally a quick and easy breezy preparation, i cooked everything in pressure cooker so obviously pressure cooking makes the life easier and helps a lot for quick cooking...I followed the recipe as Prathibha went for and i have to say a big thanks to her for sharing this wonderful Andhra style raw mango dal, am sending this comforting dal to CWF-Toordal guest hosted by Suma,event by Kiran..

Raw Mango Dal

2nos Raw mango (peeled & chopped)
3/4cup Toor dal
1/4tsp Turmeric powder
1tsp Red chilly powder
1/2tsp Mustard seeds
1/2tsp Cumin seeds
1/4tsp Asafoetida powder
5nos Garlic pods(crushed)
2nos Dry red chillies
Few curry leaves
Salt
Oil

Cook toordal with turmeric powder and chopped mango pieces separately in pressure cooker upto 3hisses..add the cooked mango pieces to the dal and mash it completely, add the chilly powder,salt and water,cook everything for few minutes..

Heat enough oil in a pan,let splutters the mustard seeds,cumin seeds,asafoetida powder and curry leaves, add the dry red chillies, crushed garlic pods,fry until they turn borwn, add this tempered spices to the dal and put off the stove...

Serve hot with rice,papads or any spicy side dish..

Thursday, April 28, 2011

Eggless Ragi & Oats Pancakes

While going through my pantry,i got a packet of ragi flour sitting silently...I prepared some parathas last night for our dinner and tried out this super inviting pancakes with oats for our today's snacks, my teddies enjoyed with nutella spread while i had them with maple syrup..This pancakes goes for ragi flour,wholewheat flour and rolled oats together soaked in buttermilk which doesnt need eggs...This eggless version of pancakes tastes simply marvellous with nutella and these super inviting pancakes vanished within few minutes...We had a healthy and nutritious snacks today...

Eggless Ragi & Oats Pancakes

1/2cup Ragi flour
1/2cup Rolled oats
1/2cup Wholewheat flour
1/2tsp Baking powder
1/2tsp Baking soda
2cups Buttermilk
1/4cup Sugar
2tbsp Oil
Oil for cooking

Take the rolled oats,ragi flour,whole wheat flour in a bowl,add the buttermilk and let them sit aside for half an hour, now add the sugar,baking soda,baking powder, oil and make as thick batter..

Heat few drops of oil,pour a ladle of this pancake batter,cook on both sides until they get well cooked..serve warm with nutella spread or maple syrup..

Grated Paneer & Peas Pulao~~MW version

If you are bored to chop the veggies or grinding masala for making rice also if you want to finish some leftover paneer cheese, this rice will suits prefectly for you, because this rice doesnt need chopped onions or ginger garlic paste, i prepared this wonderful looking rice through microwave oven and just used store bought briyani masala and garam masala with yogurt to cook up this yummy rice...Needless to say your pulao gets ready less than 30 minutes,serve it with any sort of raita or simply with chips,i'll definitely say that you will enjoy thoroughly this yummy pulao..A delicious rice which suits absolutely marvellous for lunch box..

Grated paneer & peas pulao

2cups Rice
1cup Yogurt
1cup Green peas
1/2cup Grated paneer
1/2tsp Shah jeera/Caraway seeds
1tsp Biryani masala powder (storebought)
1/2tsp Garam masala
Salt
Oil

Take enough oil with shah jeera in a microwave safe bowl,cook for 2-3minutes in high power, add immediately the peas,salt and cook for 5 minutes in high power, now add the biryani masala,garam masala,cook just for 2minutes (stir in between)...meanwhile wash the rice and soak with yogurt with 2cups of water for 15 minutes..Strain the rice and add the rice to the cooking peas,cook for 2minutes (stir in between),now add the soaked yogurt-water mixture to the rice and cook for 20minutes until the rice get well cooked..

Finally add the grated paneer,give a quick stir and serve hot with raita or chips..

Wednesday, April 27, 2011

Okra Alu Posto

Most of us know about the famous aloo posto, the popular Bengali potato dish prepared with potatoes along with poppy seeds, for a change i prepared the same alu posto along with few bhindi/okra or lady'sfinger, for my surprise this combo tastes marvellous and this posto gets ready quickly, also vanished within few minutes once i served along with rice..Poppy seeds grounded along with green chillies used to spice up this okra alu posto turned out this dish truly delicious, we enjoyed having this quick and delicious side dish today for our lunch...Sending to Flavors of Bengal guest hosted by Priya,event by Nayna..

Okra Alu Posto

1/4kg Okra/ Bhindi (chopped lengthwise)
2nos Potatoes (cubed)
4tbsp Poppyseeds
3nos Green chillies
1/2tsp Turmeric powder
Salt
2tbsp Oil

Grind the poppy seeds with green chillies as coarse paste, heat enough oil, fry the bhindis  along with salt and turmeric for few minutes,now add the cubed potatoes,cook everything again for few minutes, add the grounded paste to the veggies, mix well and cook until the veggies gets well coated with the poppyseeds paste,finally sprinkle some water and cook until the veggies get well cooked..

Serve hot with rice..

Mixed Veggies Toordal Stir fry~~MW Version

I rarely use cooked toor dals in stir fry coz i always go for moongdal or either channadal, finally yesterday i wanted to make some veggies stir fry quickly using microwave oven and prepared this wonderful looking side dish with carrot,greenbeans,zucchini along with toordal..This combo turned out super delicious,prefect when served along with rice or rotis, since i cooked in microwave oven its doesnt go for long cooking process and this stir fry gets ready in less than 30minutes...This stir fry suits prefectly to lunch box menu and thats the reason am sending this great looking stir fry to Kiran's CWF-Toordal guest hosted by Suma.. ..

Mixed veggies toordal stirfry

3cups Mixed Veggies (chopped carrots,green beans,zucchini)
1no Onion (chopped)
3nos Green chillies (slit opened)
1/4cup Toordal (soaked for half an hour)
1tsp Mustard seeds+urad dal
Few curry leaves
Salt
Oil

Cook the soaked toor dal with soaked water for 5 minutes in microwave oven in high power(stir in between)stir the cooked dal and keep aside..Now take enough oil with mustard seeds,urad dal and curry leaves,cook everything for 3-4minutes in high power,add the chopped onions,green chillies and salt to them and cook everything for 5-7minutes until the onions turns transculent...

Now add the veggies,already cooked toor dal,cook again everything for 10-15minutes in high power(stir in between)until the veggies get well cooked..Serve warm with rice or rotis..

Tuesday, April 26, 2011

Majjige Huli/Veggies in Yoghurt Sauce

I crossed this wonderful looking yogurt based sauce with veggies at Namratha's Fingerlicking Food and tried out immediately this delicious gravy for our lunch the day itself..This dish goes for easy preparation with variety veggies eventhough its usually prepared with pumpkin..Whenever i have to finish the yoghurts i cant stop myself to cook up this wonderful gravy for our lunch as its goes terribly prefect with hot rice and papads, quite an easy gravy to get ready with simple ingredients and we love this delicious mejjige huli anytime..Thanks to Namratha for sharing this wonderful yoghurt based gravy,sending this majjige huli to Kurjini's HRH-Healthy Summer..

Mejjige Huli

2cups Mixed Veggies (carrots,zucchini,green beans,chayote&green peas)
1no Onion (cubed)
1/4tsp Turmeric powder
1/2tsp Mustard seeds
Few curry leaves
2nos Dry red chillies
Oil

To grind as paste:
1tbsp Coriander seeds
2tsp Cumin seeds
1tsp Peppercorns
1/2inch Ginger( chopped)
3nos Green chillies
1/2cup Grated coconut
2tbsp Roasted gram
1cup Yoghurt
Salt

Boil all the veggies in water with salt and turmeric powder, meanwhile make a smooth paste by gridning all the ingredients and add the paste to boiling veggies,cook everything in medium flame until the veggies get well cooked and the gravy gets thickens, heat enough oil for tempering add the mustard seeds,curry leaves,dry red chillies,fry until everything turns brown..Add this tempered spices to the cooking huli and put off the stove..

Enjoy warm with rice and papads or pickles..

Greenpeas, Mushroom & Methi Masala

Its quite a hard task to get fresh greens here,especially our Indian variety greens but sometimes if u are lucky u can get very well some fresh greens from the Indian groceries. Last week, i got two bunch of fresh methi greens and i immediately picked them without any hesitation...Back home, i cleaned them as freezed them for further use, now its really very handy,i cant stop myself to cook up wonderful dishes with those frozen greens, one among those dishes is this greenpeas, mushroom masala along with greens. This masala goes for quick,easy preparation also healthy,enjoy this masala served along with any sort of rotis or rice either for lunch or dinner.

Greenpeas,mushroom& methi masala

2cups Button mushroom(chopped)
1/2cup Greenpeas
1/4cup Frozen methi leaves
1no Onion (big &chopped)
1tsp Fennel seeds (crushed)
1tsp Ginger garlic paste
1tsp Chilly powder
1tbsp Coriander powder
Salt
Oil

Heat enough oil,fry the crushed fennel seeds and saute the chopped onions along with ginger garlic paste with salt until the raw smell disappears, add immediately the chopped mushrooms,greenpeas,saute everything for few minutes..Add the frozen methi leaves,saute again everything for few more minutes..

Finally add the chilly powder, coriander powder,cook everything in simmer(sprinkle some water if needed for cooking) until the veggies get well cooked until the oil gets separates..Serve hot with rice or rotis...

Monday, April 25, 2011

Chettinad Poondu Vengaya Kuzhambu/Garlic Shallots Gravy

I fond always for chettinad dishes, especially their gravy..I got this wonderful looking fingerlicking kuzhambu from one of my friend and i tried out for our today's lunch,serve this gravy with papads or hard boiled eggs, you will definitely have a fabulous lunch..This gravy tastes even super delicious after a day when served along with soft idlies or crispy dosas and needless to say that this gravy can stay prefect for a week..Shallots and garlic cloves together turned out this gravy super flavourful,tasty and delicious...Also i tempered spices in gingelly oil which turned out this gravy even more flavourful than usual gravy..

Chettinad Poondu Vengaya Kuzhambu

2cups Tamarind extract
1cup Shallots
1/2cup Garlic pods
2nos Tomatoes
Few curry leaves
1tsp Chilly powder
1/4tsp Turmeric powder
1tsp Mustard seeds + urad dal
Few fenugreek seeds
1/4tsp Jaggery (powdered)
Gingelly oil

To roast & grind:
2tbsp Coriander seeds
1tsp Cumin seeds
1tsp Peppercorns
1tsp Poppy seeds
3nos Red chillies
1/4cup Grated coconut
Oil (for roasting)

Heat the oil for roasting and roast all the ingredients given under list 'to roast & grind', let it cool and grind them as fine powder and keep aside..

Heat enough gingelly oil,fry the mustard seeds,urad dal,fenugreek seeds and curry leaves.. add the shallots and garlic cloves and saute until the shallots turns transculent, add the tomatoes,cook until the tomatoes turns mushy,add the chilly powder,turmeric powder and toss everything for a while,now add the grounded powder,tamarind extract,water,salt and jaggery and cook everything in simmer until the oil gets separates from the kuzhambu...

Enjoy hot with rice or idlies...

Sunday, April 24, 2011

Mixed Veggies & Quinoa Soup

Cant believe its already our last day of blogging marathon with group3..Its almost three weeks am running blogging marathon and i can say that i had a wonderful marathon with different themes and different recipes which sometimes pulled me beyond my limits..Since i choosed soups as this week's theme, here comes today's soup with mixed veggies and quinoa, the picture itself says that this soup tastes super delicious,healthy and wonderful filling soup to enjoy without any guilt for dinner or either for lunch...With mixed veggies and quinoa,this soup goes for quick preparation and for simple ingredients, i pressure cooked the quinoa for quick cooking and finally mixed up with veggies to turn out a fabulous soup..Sending this delicious soup to Quinoa for Dinner guest hosted by Denny,event by Sanjeeta k..

Mixed Veggies & Quinoa Soup

2cups Mixed veggies (carrots,sweetcorn,zucchini,beans & greenpeas)
1/2cup Quinoa
2cups Vegetable stock water
1no Onion(chopped)
1/2tsp Dry oregano
Pepper powder
Salt
Olive oil

Pressure cook quinoa with a cup of water upto 3 hisses, meanwhile heat enough olive oil in a pan, saute the onions until they turns transculent, now add the mixed veggies saute everything with enough salt until the veggies get half cooked..

Add the vegetable stock water, water,bring everything to boil, now add the cooked quinoa,dry oregano and cook for 5 minutes in simmer,put off the stove..

Serve warm with some bread slices...

Check out my Blogging Marathoners doing Group 3 BM#4 along with me
Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Me
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli

Saturday, April 23, 2011

Greens & Wheat Rava Soup

Actually i wanted to name this soup as best out of the waste, coz all the greens i used in this soup normally we used to trash them or else will make some subzis, apart from that we usually dont do anything interesting with those greens also we dont bother to throw them while cleaning the veggies...Weekend, i bought some rose radishes,beets and carrots with their greens also cauliflower with their green leaves, instead of throwing or making subzis those greens and leaves i combined everything for making this thick and filling soup which i cooked along with broken wheat rava for our dinner...This soup tastes simply delicious,thick,highly flavourful also at the same time a prefect soup for dinner to enjoy which suits prefectly for any ages, serve it with some bread toasts or grilled meats u will have a wonderful dinner for the sure..If u dont have wheat rava u can very well use potatoes to give the thickness to this wonderful looking green soup, as i want to finish some leftover wheat rava i went for wheat rava...

Greens & Wheat rava soup

1/2cup Radish greens (chopped)
1/2cup Carrot greens(chopped)
1/2cup Beets greens(chopped)
1cup Cauliflower leaves (chopped)
1no Onion(chopped)
3cups Vegetable stock water
1/4cup Broken wheat rava
Salt
Pepper powder
Olive oil
Low fat cream (as per need)

Heat enough olive oil in pressure cooker, saute the chopped onions with enough salt until the onions turns transculent, add now all the chopped greens and leaves,saute until they shrinks a bit, add the vegetable stock water,water (if needed) wheat rava and pepper powder, pressure cook upto 3 hisses..

Once the steam get released, blend the cooked greens-rava mixture as bit coarsely soup,serve with some low fat cream and enjoy warm!!

Friday, April 22, 2011

Pear Lemonade

Its too hot here, icecreams or chilled juices are welcome anytime of the day, even we had some ice cream for our dinner..Today i simply prepared this easy breezy lemonade with pears just to enjoy while having our lunch..This goes for quick and easy preparation but definitely a thristy quencher and we enjoyed having this refreshing lemonade chilled, a fabulous drink to beat the heat...Sending to Kurinji's HRH-Healthy Summer & to Radhika's Fun N Sun..

Pear Lemonade

2cups Pears (chopped)
Water (as per need)
2tsp Lime juice
Sugar
Few mint leaves

Blend the pears,sugar with enough water, add the lemon juice,mint leaves to the juice and stir well, keep in fridge for half an hour..

Serve chilled and enjoy!

Carrot & Bottlegourd Soup

Most of our dinner goes for soups or salads, but since few days i couldnt stop making out soups for our dinner and we are truly enjoying it for our everday dinner,serve it chilled or warm none at home says 'No'...Two days back i prepared this delicious soup with bottlegourd and carrot together..This soup turned out really super thick,delicious,filling and healthy very much prefect for our dinner..For the first time i tried out bottlegourd in soup along with carrots and this soup tastes simply delicious and we had a wonderful soup..Serve this soup warm with some toasted bread slices,i can definitely say that you will have a fabulous and filling dinner...

Carrot & Bottlegourd Soup

2cups Carrots(chopped)
2cups Bottlegourd (chopped)
2nos Potatoes (chopped)
1no Onion (chopped)
2cups Vegetable stock water
Pepper powder
Salt
Olive oil
Low fat cream

Heat enough olive oil in pressure cooker, add the chopped onions,saute until they turns transculent, add the chopped carrots,chopped bottlegourd and chopped potatoes,saute everything for few minutes,now add the vegetable stock water,salt and pepper powder and water,pressure cook for 3whistles..

Once the steam get released,blend the cooked veggies and serve warm with a teaspoon of cream...

Check out my Blogging Marathoners doing Group 3 BM#4 along with me
Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Me
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli

Thursday, April 21, 2011

Quinoa Mixed Dals Dosa

After trying out some crispy dosas with horsegram & mixed dals dosa, this time i tried the same preparation with quinoa and mixed dals..This dosa batter doesnt go for fermentation and this dosa turned out super spongy,delicious,healthy at the same time a fantastic breakfast or dinner when served along with spicy onions chutney or simple coconut chutney..You just need to leave this grounded dosa batter in room temperature before making dosas..If you make out this dosas in non stick pan,you doesnt even need oil to prepare this dosas...A prefect dosa to enjoy without any guilt for ur dinner or breakfast with any sort of spicy chutneys..Sending to Srivalli's Breakfast Mela and to Susan's MLLA#34th helping guest hosted by Jaya..

Quinoa mixed dals dosa

1cup Parboiled rice
1cup Quinoa
1/2cup Toordal
1/4cup Urad dal
1/2cup Channadal
1/4cup Moongdal
4nos Garlic cloves
1tsp Fennel seeds
5nos Dry red chillies
Salt

Soak the rice,quinoa and dals together for 4 hours along with dry red chillies and fennel seeds...Grind the soaked rice and dals in grinder with crushed garlic cloves and salt with enough water as bit coarse batter,keep the batter in room temperature..

Make dosas in non stick pan or in a hot tawa,drizzled with oil,cooked on both sides until they turns crispy and well cooked..Enjoy with spicy chutneys..

Creamy Cauliflower Soup

Creamy cauliflower soup goes for a quick and simple preparation, i crossed this wonderful looking creamy soup from Prathibha's space and i tried out for our yesterday's lunch as i wanted to make something quick and filling...This soup goes really for simple ingredients and we loved it for our lunch with a chicken sandwich..I love cauliflower as anything and this creamy soup suits prefectly for me and i relished each and every spoon of this delicious soup for my lunch..One more thing which attracted me to try out this soup is, this soup goes for milk instead of cream and the cauliflower cooked in milk turned out this soup super creamy..This soup is our recent favourite and everyone at home enjoyed a lot,needless to say that we had a wonderful lunch with this super inviting creamy soup...Sending this soup to Tried & Tasted guest hosted by Sushma of Savi-Ruchi,event by Lakshmi..

Creamy cauliflower soup

3cups Cauliflower florets
1no Onion (chopped)
1tbsp Wheat flour
1inch Ginger
1no Green chilly
2cups Milk
1tsp Sugar
1/2tsp Pepper powder
Salt
Butter
Few dry parsley leaves

Heat the butter in a vessel,fry the onions for few minutes, add the cauliflower florets and saute for few minutes, now sprinkle the wheat flour,fry again for a minute...Add the a cup of milk,water,ginger and green chilli to the veggies and cook for 10-15minutes until the veggies get well cooked, discard the ginger and green chilly and blend the veggies with remaining milk,salt,sugar and pepper powder...

Serve warm with dry parsley leaves..

Check out my Blogging Marathoners doing Group 3 BM#4 along with me
Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Me
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli

Wednesday, April 20, 2011

Vegan Pineapple Muffins

I completely stop running behind eggs for making bakes nowadays, even everyone at home started loving my eggless as well as vegan bakes, thats why i can prepare anytime my bakes whenever we guys crave for some bakes..This vegan pineapple muffins goes for a quick,easy and simple preparation and one of the tastiest cupcakes i have ever prepared and had..These muffins turned out super soft,flavourful coz of the pineapple puree also super moist and delicious, for pineapple puree just cook cup some pineapple chunks with a enough water in microwave oven for 7-8minutes and pureed it with a hand blend or in a mixer, we enjoyed having this absolutely delicious muffins for our snacks also for our breakfast, they were quite filling and healthy coz of the whole wheat pastry flour and corn flour i used for...

Vegan pineapple muffins

1cup Wholewheat pastry flour
1/2cup Corn flour
1+1/2cups Pineapple puree
1/3cup Oil
1/2cup Sugar
1/4cup Pineapple (chopped as small bites)
1tsp Vanilla extract
1/4tsp Salt
1tsp Baking powder
1/2tsp Baking soda

Preheat the oven to 350F...Sift the flours,baking powder,baking soda,salt together and keep aside, in an another bowl beat together the pineapple puree,oil,sugar and vanilla extract...now gradually add the dry ingredients to the wet ingredients and pineapple bites,mix everything with a spatula,dont overmix the batter...

Pour enough muffin batter to the greased muffin tin and bake for 20-25minutes in middle rack of the oven..

Mushroom & Wheat Bread Soup

Do you know that this great looking creamy soup is prepared simply with chopped button mushrooms,few onions chunks,milk,low fat cream and bread slices,yep i gave a second life to few days old stale whole wheat bread slices coz none at home wanted to have either for their breakfast or as sandwiches...This soup tastes simply delicious,filling and since i used whole wheat bread slices for making this soup,needless to say that this soup turned out thick and healthy...Instead of using herbs,i used kasuri methi to give a desi touch to this delicious creamy soup, we had a wonderful dinner with this thick soup and we loved it..Even my teddies asked me to prepare this yummy soup quite often for their dinner..Sending this soup to Herbs & Flowers in My Platter guest hosted by Kalyani,event by PJ..

Mushroom soup

2cups Mushrooms(chopped)
3nos Whole wheat slices (cubed)
1no Onion(chopped)
1cup Milk
1/2cup Low fat cream
Water (as per need)
Salt
Pepper powder
1tbsp Kasuri methi
Olive oil

Heat olive oil, saute the chopped onions until they turns transculent, add immediately the chopped mushrooms,saute for few minutes,now add the milk,cream,salt and pepper powder and cook everything in low flame until the mushrooms get cooked...finally add the cubed bread slices,kasuri methi,water, bring to boil and put off the stove..

Blend the soup as bit coarse paste and serve hot!!

Check out my Blogging Marathoners doing Group 3 BM#4 along with me
Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Me
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes: Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli

Tuesday, April 19, 2011

Vankaya Muddha Koora

I bookmarked this brinjal curry long back from Suma's Veggie platter, this brinjal curry goes for quick preparation,very much less than 15minutes...I have already prepared twice this curry,we love it that much...Usually brinjals curry goes for many spices and ingredients, but this vankaya muddha koora goes simply for tempered spices, gram flour and red chilly powder,quite a simple and easy side dish, goes truly delicious with rice or even with rotis..

Vankaya Muddha Koora

2cups Brinjal (chopped)
3tbsp Gram flour
1tsp Chilly powder
1/2tsp Mustard seeds
1/2tsp Urad dal
1/2tsp Channa dal
Few curry leaves
1/2tsp Turmeric powder
Salt
Oil

Heat enough oil, add the mustard seeds,channa dal,urad dal and fry until they turns brown,add now the curry leaves;turmeric powder and chopped brinjals, cook in low flame till the brinjal pieces turns soft, now add the chilly powder, gram flour and salt and mix well..cook for few minutes with lid closed until the raw smell of gram flour disappears..

Serve hot as side dish..

Quinoa,Toordal & Tomato Soup

I never tried out soups with quinoa and dal together, i make out numerous dishes with this wonderful grains after oats and barley, its a fabulous versatile grains and u can make many wonderful dishes from breakfast to dinner with this nutritious grains, yesterday for our dinner i tried out making this delicious soup by combining the quinoa with toordal and tomatoes and this combination works out wonder...We loved this super filling,nutritious and yummy soup for our dinner with some bread toast...Quite an easy soup to enjoy without any guilt and the toordal cooked along with quinoa turned out this soup more tasty and interesting..Am sending this delicious soup to CWF-Toordal guest hosted by Suma,event by Kiran..

Quinoa,dal & tomato soup

2cups Tomatoes (juicy)
1/2cup Tomato puree (storebought)
1/2cup Quinoa
1/4cup Toor dal
1tsp Dry parsley leaves
2cups Vegetable stock water
1no Onion(chopped)
1no Bayleaves
Salt
Pepper powder
Olive oil

Pressure cook quinoa and toor dal together upto 3 hisses with 2cups of water..meanwhile heat the olive oil in a vessel,fry the bayleaves and onions together until the onions turns transculent, add immediately the tomatoes,dry parsley leaves and cook everything with enough salt until the tomatoes turns mushy..add the vegetable stock water,tomato puree and cook for 10-15minutes...Now take off the bay leaves and blend everything as fine paste...

Take this blended soup,cooked quinoa and toordal together in a vessel, add the pepper powder,check for salt and bring to boil,put off the stove and serve this wonderful soup warm with some bread toasts..

Check out my Blogging Marathoners doing Group 3 BM#4 along with me
Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Me
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli

Monday, April 18, 2011

Strawberry Pastry Bites

If you are searching for a quick dessert also a crowd pleaser for a party menu or simply for an easy breezy snacks?? you guys have to give a trial to this wonderful looking pastry bites...This pastry bites looks damn pretty and tastes truly yummy, an easy dessert to enjoy without any hesitation...We can make many wonders with puff pastry sheets and i never fail to pick them from super market and freeze them for further uses quite often...With pastry sheet,some strawberries and a pastry cream,this pastry bites gets ready in less than half an hour...Simply bake the puff pastry sheet until the crust turns golden brown, using a pastry bag spread the pastry cream and arrange few strawberry chunks,ur pastry bites are ready to enjoy..Quick dessert na!!!..Sending to Ivy's Creative Concoctions# 3..

Strawberry pastry bites

1no Puff pastry
Few strawberries (chopped)

For pastry cream:
1cup Milk
1tsp Vanilla Extract
1/2cup Sugar
2nos Eggs
2tbsp Corn flour
1tbsp Butter


Bring the milk to boil,meawhile beat the egg, sugar and flour together...while whisking add half of the hot milk slowly, this prevents the eggs from curdling n start whisking immediately..add egg mixture to the remaining hot milk..now cook the milk n egg mixture slowly in low flame, whisk it continously until the mixture starts boils..
Put the flame in simmer, cook them well until they get well thickened..add the butter n vanilla extract n mix them well...cover the cream with a lid or plate to omit the skin forming..keep aside and let it cool completely..

Preheat the oven at 350F...arrange the pastry sheet in a baking tray...place a aluminum foil inside the pastry sheet  and spread some dry beans equally (this helps not to puff up the pastry sheet)..now bake the pastry sheet in oven for 15-20 minutes, until they turns brown..


With a cookie cutter,cut the pastry sheet as medium sized circles...take the pastry cream in a pastry bag, gently fill the top of the baked pastry sheet with the pastry cream and arrange gently the chopped strawberry chunks..Enjoy immediately as desserts...

Chunky Carrot & Beets Soup

Today am running again our blogging marathon with group 3,as i told before Srivalli wanted to run this BM as three groups, eventhough i started with the first group, am very happy to run along with the two other groups with kid's friendly theme and soups as theme, so this week u guys wont be disappointed to find out many healthy,delicious and comforting bowl of wonderful soups..For the first day of my 3rd blogging marathon,am posting here my fav soup with carrots and beets which i usually prepare as a chunky soup..This soup goes of quick and easy preparation, both carrots and beets sauteed together with few potato cubes in vegetable stock and cream turns as this wonderful looking soup, usually i'll go for different herbs in my soupeither fresh or dried form and i used dry thymn leaves which turned out this soup super flavourful and delicious...I believe making soups in pressure cooker helps a lot for quick cooking and this soup gets ready in less than 15minutes.

Chunky carrot & beets soup

4nos Carrots (chopped)
3nos Beetroots (chopped)
4nos Potatoes (chopped)
1no Onion (big & chopped)
3cups Vegetable stock water
3tbsp Fresh cream
1/2tsp Dry thymn leaves
Salt
Pepper powder
Olive oil

Heat the olive oil in a pressure cooker, add the chopped onions and saute until they turns transculent, now add the chopped carrots,chopped beets,cook everything for few minutes,finally add the chopped potatoes,saute everything for few minutes,finally add the vegetable stock water,water if needed along with salt  and dry thymn leaves, close the cooker with lid and put off the weight and cook for 3hisses..

Once the steam get released, add the fresh cream, pepper powder and serve warm....In case if u dont like this much chunky soup,u can blend them very well..

Check out my Blogging Marathoners doing Group 3 BM#4 along with me
Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)
Seven Days of Soup: Me
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli

Sunday, April 17, 2011

Paal Payasam/Milk Pudding

We doesnt need any special occasion to make some creamy,rich and delicious milk pudding to enjoy na..We had some visits yesterday,thats why i prepared this delicious paal payasam to serve for dessert after having a wonderful lunch...Some prepare this paal payasam with basmati rice cooked completely in thick milk while some use rice rava for making this pudding,i went for rice rava for making this droolworthy payasam...Delicious pudding prepared simply with rice rava cooked with thick milk along with sugar gets ready within half an hour and its one of my daughter's favourite,she loves it lot...Served chilled or warm, this pudding tastes marvellous and suits prefectly for desserts or simply for festivals...

Paal Payasam

4cups Milk
1cup Water
1/4cup Rice rava
1cup Sugar
1tsp Cardamom powder
Few cashewnuts
Silvered almonds
Few saffron strands
1tbsp Ghee

Heat ghee in a heavy bottomed vessel,fry the cashews until brown..to the same ghee, add the rice rava,fry till its turns brown in colour,now add the milk,water and cook everything in medium flame for 15-20minutes, stir frequently until the rice rava get cooked, now add the sugar,cook until the sugar gets well dissolved..finally add the cardamom powder, fried cashews,saffron strands and put off the stove...

Serve this delicious pudding chilled or warm topped with silvered almonds...
Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ   
Kid Friendly Recipes: Suma, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P,Usha 
Seven Days of Indian Bread: Monika,
Seven Days of Cakes:  Bhagyashri
30 Minutes Meals: Archana  
Seven days of Condiment: Kamalika, Srivalli

Saturday, April 16, 2011

Mango Almond Shake

Never combined mango and almonds together in a shake and to be honest i never knew that this combo works out wonder for making shakes or smoothies..This shake goes for easy breezy preparation and needless to say its definitely a healthy shake to enjoy to kick start your day...Simply soak some almonds and grind as smooth paste with milk and blend again with yogurt, fresh mango pulp and maple syrup,your shake is ready to enjoy with some ice cubes...My teddies enjoyed this shake yesterday for their brunch coz they are all in Easter vacation, so obviously they sleep late and woke up late too..We loved this nutty shake and am gonna make this shake quite often in future as its completely sugarfree and refreshing..Sending to Healing Foods - Mango guest hosted by Reva,event by Siri..

Mango Almond shake

1cup Fresh mango pulp
2cup Yogurt
1/2cup Cold milk
20-25nos Almonds (soaked in hot water)
Maple syrup

Grind together the almonds and milk as smooth paste, add immediately the fresh mango pulp,yogurt and maple sryup,blend again together and serve immediately with ice cubes if needed...

Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ   
Kid Friendly Recipes: Suma, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P,Usha 
Seven Days of Indian Bread: Monika,
Seven Days of Cakes:  Bhagyashri
30 Minutes Meals: Archana  
Seven days of Condiment: Kamalika, Srivalli


Friday, April 15, 2011

Vatteppam/Vattayappam~~IC Challenge

Our this month's challenge goes for Kerala special steamed rice cakes called as vatteppam or vattayappam..When Srivalli announced this challenge, we immediately thought this vatteppams goes for lengthy cooking process,but actually its quite an easy dish if u follow the instructions correctly..This steamed cakes tastes marvellous when they were slightly warm and even tastier when gets completely cooled,i couldnt stop having them i can even say that i have completely fallen in love with this spongy steam rice cake..Thanks to Srivalli and Shn of Mishmash for sharing this wonderful Kerala special else i would have never tried this wonderful sweet steam cake ever..

VAttteppam

1cup Raw rice
3/4cup Grated coconut
2tbsp Cooked rice
1/2cup Water
1/2tsp Active dry yeast
1/3cup Water
1/2cup Sugar + 2tsp Sugar (for yeast)
5nos Cardamom (powdered)
Few cashewnuts
Few raisins
2tbsp Ghee

Grind the rice with enough water as coarse paste,remove 2tablespoon of this grounded paste for making rice porridge..Now add the grated coconut to coarse paste and grind everything as fine batter, finally add the cooked rice and again for few minutes, keep the batter aside..

Meanwhile mix the active dry yeast with 1/3cup of warm water and sugar, keep aside until the yeast turns foamy also make the rice porridge by heating enough water in a pan along with grounded rice paste,cook until they turns as thick paste,keep aside until its gets cool completely...

Now add the rice porrdige,yeast mixture to the rice paste,blend together for few seconds, pour immediately the batter to a large bowl and let it sit for overnite..The next day,when the batter is doubled and fermented,add the sugar,stir everything well and keep again aside for an hour..

Heat the ghee, roast the cashew nuts,raisins until they turns brown...grease a round vessel or plate,mix the cardamom powder, roasted nuts and raisins to the fermented batter..pour the batter to the greased vessel sprinkle few nuts and raisins over the batter, pressure cook for 30minutes in medium heat...Insert a skewer to check whether its gets completely cooked...

Take off the cooked cake from the cooker and keep it aside until its gets cool completely, run a knife by the side to lift out the cake..Cut the cake as wedges and enjoy..

Strawberries & Mango Custard Pizza

Since i prepared pizza for sweet punch challenge,my teddies was pestering me to make again some pizza dough,two days back after a long hesitation and discussion,i prepared some pizza dough and everyone at home had their mini pizza with their favourite toppings for lunch, finally there were some leftover pizza dough with which i prepared this elegant pizza with my lil chef..My son helped me a lot for making this wonderful and pretty looking fruit pizza,he chopped the strawberries,he arranged them over the custard,helped for spreading the mango custard and even he served this pizza to everyone,my little sous chef did a wonderful job,needless to say that this pizza get vanished within few minutes once its comes out of the fridge...i prepared some mango custard using store bought mango pulp,egg and sugar and served as pizza topped with some fresh strawberries and chocolate vermicellis...Also i didnt cooked the pizza crust in oven,yep i cooked it in stove top in simmer for few minutes to prepare this pizza quickly..


1no Pizza crust

For topping:
Few Strawberries
Few chocolate vermicelli
1/4cup Mango pulp
2nos Egg yolks
1/2cup Sugar
1cup Milk
1tbsp Corn flour or potato flour

Beat the yolks,sugar until they turns pale and soft,add immediately the corn flour,mango pulp and beat everything until the flour get well mixed,meanwhile bring boil the milk, add gradually the milk to the yolk-sugar mixture,beat well continously,else the egg yolk will get cooked and tranfer immediately to a vessel,cook this mixture in simmer,until the custard gets thickens,put off the stove,cover it with a lid, keep aside once its gets cool,arrange the mango custard in fridge atleast for two hours..

Now roll the pizza crust as per ur need, heat a tawa in simmer,drop gently the pizza crust,cook on both sides until they get cooked well,take care not to burn the crust...

Once the crust cooled, spread generously the mango custard as per need, arrange the strawberries over the custard,springle chocolate vermicellis as per need and arrange again in fridge for one hour before serving..Cut them as wedges and serve..

Check out my Blogging Marathoners doing BM#4 hosted by Srivalli..
Diabetes Diet/Management: PJ
Kid Friendly Recipes: Suma, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P,Usha
Seven Days of Indian Bread: Monika,
Seven Days of Cakes: Bhagyashri
30 Minutes Meals: Archana
Seven days of Condiment: Kamalika, Srivalli

Thursday, April 14, 2011

MW Curryleaves Rice

Do you believe this wonderful looking curryleaves rice took just less than 30minutes to get ready in microwave oven??..I prepared making this great looking rice for our lunch yesterday with some fresh curry leaves which i picked during my last visit to Indian groceries. As i told earlier cooking rice in microwave oven goes for less than 20minutes, you will get prefectly cooked separate rice grains for your further use..Cooking herbs in microwave oven retains their green colour and the picture itself will prove it na..Easy breezy rice tastes fabulous when served along with some fried papads or spicy potato fries which suits prefectly for lunch box menu..

MW curryleaves rice

2cups Basmati rice (washed & soaked for 15minutes)
1cup Curry leaves
1tbsp Coriander seeds
1tsp Peppercorns
3nos Dry red chillies
1tbsp Sesame seeds
1tbsp Channa dal
1tsp Urad dal
Salt
Oil
ltsp Ghee
1tsp Mustard seeds+channadal

Transfer the soaked rice with 4cups of water in microwave safe bowl,cook in high power for 15-20minutes with lid closed(stir twice in between)..Once the rice get cooked,keep aside and let them get cool completely..

Take enough oil in microwave safe bowl,add the curry leaves,coriander seeds,sesame seeds,channadal,urad dal,dry red chillies,peppercorns,give a stir..Cook in microwave oven for 5minutes (stir twice)until a nice aroma comes out..Grind this spices with curryleaves with enough salt as fine powder,meanwhile take the ghee in a bowl,add the mustards and channadal,cook everything for 2-3minutes until they turns brown,add this tempered spices and curryleaves powder to the rice,mix everything well..

Enjoy with papads or potato fries..

Paal Kozhukattai - A Chettinad Delicacy

Wishing You All A Happy Tamil New Year!!

Its has been ages i prepared this wonderful looking paal kozhukattais, finally to celebrate Tamilian's new year i prepared this delicious kozhukattais...Paal kozhukattai can be prepared either with milk,coconut milk and sugar or else with jaggery syrup and coconut milk..This time i went for jaggery syrup and coconut milk, this paal kozhukattais turned out super delicious and my teddies didnt stop enjoying this delicious traditional sweet...Paal Kozhukattais are famous Chettinad delicacy generally made for new moms or pregnant ladies also at the same time its quite a delicious evening snacks to enjoy without any hesitation..These kozhukattais can be served chilled or warm,eventhough i love slightly warm kozhukattais..I prepared this kozhukattais with parboiled rice while some peoples goes for raw rice,even its time consuming its worth to make this fabulous sweets..

Paal Kozhukattai

1cup Parboiled rice
2cups Water
Salt(a pinch)
1tsp Oil
3cups Coconut milk
1cup Jaggery sryup (can decrease or increase)
1tsp Cardamom powder

Soak the parboiled rice for 3hours with two cups of water, grind the rice with soaked water as fine paste..heat the oil in a non stick pan, pour the grounded rice batter,salt and cook in medium flame until the batter turns thick paste and its leaves the sides of the pan..make small balls from the thickened rice paste and keep aside..

Meanwhile bring boil the coconut milk and jaggery syrup together, add now the rolled balls to the boiling coconut milk-jaggery syrup, put the flame in simmer and cook for 10minutes once the cooked balls starts floating,put off the flame and add the cardamom powder, give a stir..

Serve warm or chilled...
Check out my Blogging Marathoners doing BM#4 hosted by Srivalli
Diabetes Diet/Management: PJ
Kid Friendly Recipes: Suma, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P,Usha
Seven Days of Indian Bread: Monika,
30 Minutes Meals: Archana
Seven days of Condiment: Kamalika, Srivalli

Wednesday, April 13, 2011

Belgian Endives & Coriander Chutney

Quite a new chutney which goes awesome as side dish along with hot steaming idlies,curd rice or crispy dosas..I tried out making this wonderful looking chutney for our dinner today, i combined coriander leaves, belgian endives,peanuts and few spices to prepare this fingerlicking chutney, actually i wanted to make some chutney just with peanuts and coriander leaves, but some belgian endives were sitting in my fridge sadly since few days..Without any idea, i combined those belgian endives along with peanut and coriander leaves to make this chutney, the final result was completely amazing,delicious,nutty and prefect chutney which tastes truly quite different from the usual chutney...

Belgian Endives & Coriander chutney

1cup Belgian endives (chopped)
1/4cup Coriander leaves (chopped)
1/4cup Peanuts (roasted)
3nos Dry red chillies
1tbsp Coriander seeds
1tsp Peppercorns
1tsp Urad dal
1/2tsp Cumin seeds
1no Tamarind (blueberry size)
Salt
Oil
1tsp Gingelly oil

Heat few drops of oil, fry the dry red chillies,coriander seeds, peppercorns,urad dal,cumin seeds one by one until they turns brown..Now fry the chopped belgian endives,tamarind piece and coriander leaves in the same pan..Now take all the ingredients together along with roasted peanuts,salt and grind as bit coarse paste..

I didnt tempered this chutney, just i mixed this chutney with gingelly oil and served with dosas..

.

Greengram Sprouts & Soya Masala Vadas

As i told before, today i wanted to post my crispy vadas which is served along with Soyachunks Rice, if u have prepared ur sprouts at home and they are ready to get cooked, this vada gets ready in very less time...As usual i prepared my sprouts by myself with whole greengrams and i tried out making this wonderful looking vadas with some leftover soyachunks after making my soyachunks rice, i never thought that sprouted greengram and cooked soyachunks together works out wonder for making  vadas, i was very much happy when this combo turned out a super crispy vadas, everyone at home liked this crispy vadas,especially my kids..They enjoyed having this vadas when they were still hot..Obviously these vadas get vanished easily and very quickly, a wonderful side dish to enjoy with any sort of rice dishes also at the same time a prefect evening snack with healthy stuffs in it eventhough its deepfried..Sending this crispies to MLLA# 34th helping guest hosted by Jaya,event by Susan..

Greengram Sprouts & Soya Masala Vadas

2cups Greengram sprouts
10nos Soyachunks(cooked)
2tbsp Rice flour
1no Onion(big & chopped finely)
1tsp Fennel seeds (crushed)
2nos Garlic cloves (crushed)
1tsp Ginger (finely chopped)
4nos Green chillies (chopped)
Curry leaves
Salt
Oil for deepfrying

Grind together greengram sprouts and soyachunks as bit coarse paste, add the rice flour,chopped onions,crushed fennel seeds, crushed garlic cloves,chopped ginger,chopped green chillies,curryleaves and salt, turn everything as vada batter..

Heat oil for deep frying,make medium sized balls with the batter and drop gently to the hot oil,cook on both side until they turns golden brown, drain the excess of oil with a paper towel and enjoy hot...


Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ   
Kid Friendly Recipes: Suma, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P,Usha 
Seven Days of Indian Bread: Monika,
Seven Days of Cakes: Bhagyashri
30 Minutes Meals: Archana  
Seven days of Condiment: Kamalika, Srivalli

Tuesday, April 12, 2011

Vegan Rose Rice Pudding

Rose rice pudding tastes fabulous when they are served chilled, this pudding goes for easy preparation and the completely cooking time goes for less than 30minutes, for quick cooking i used pressure cooker for making this pudding..This pudding goes for easy ingredients like sugar,coconut milk,broken basmati rice,rose water and rose syrup and finely chopped pistachios for garnishing...Pressure cook rice,coconut milk and sugar together until they turn little bit mushy and finally cook for few seconds with rose water and rose syrup turns as this wonderful looking catchy pudding,quite an easy dessert na.. I prepared the coconut milk at home, i used the thin coconut milk(usually we get them after grinding the coconut for the second time) for cooking the rice and finally i cooked up the pudding with thick coconut milk to give a wonderful taste to this easy breezy pudding...Am sending this delicious pudding to Celebrate Sweets-Sweets with Rice guest hosted by me, event by Nivedita & to Ivy's Creative Concoctions#2..

Vegan Rose Rice Pudding

2cups Coconut milk (thin)
1cup Water
1/2cup Thick coconut milk
1cup Basmati rice
1/2cup Sugar
2tsp Rose syrup
1tsp Rose water
Few chopped nuts (i used pistachios)

Wash the rice and cook along with 2cups of thin coconut milk,water and sugar upto 3 whistles,once the steam get released, add the thick coconut milk,rose syrup and rose water, bring them to boil and put off the stove..
Serve chilled topped with finely chopped nuts..

Low Fat Paneer Kofta Curry

Anything with paneer are always our family favourites, especially my daughter loves paneer as any form..She can eat any dishes from breakfast to dinner with paneer as main ingredient, one of her favourite dish is this kofta curry,she loves this delicious kofta curry along with rotis even everyday..I prepared this paneer kofta curry as low fat version using low fat paneer which i prepared using milk powder and fried the paneer koftas in paniyaram pan instead of deepfrying...This kofta curry goes prefect as side dish with simple ghee rice or with any sort of rotis..This great looking paneer kofta curry tastes marvellous even when they are served along with some toasted breads..Sending this tempting low fat paneer kofta curry to CWS-Coriander seeds guest hosted by Aruna,event by me..

Low fat paneer Kofta Curry

Paneer kofta:
2nos Potatoes (cooked & mashed)
1cup Paneer (scrambled)
1no Onion(chopped)
2nos Green chillies (chopped)
1/2tsp Garam masala powder
2tbsp Cornflour
Salt
Oil

Take the mashed potatoes,scrambled paneer,garam masala powder,green chillies,cornflour and salt in a bowl,meanwhile cook the onions with enough oil until they turns transculent,take this sauteed onions along with potato-paneer mixture and turn everything as medium sized balls..heat oil in paniyaram pans,drop gently the koftas,cook until the outerlayer turns golden brown,cook all the rolled balls as the way and keep aside..

For curry:
1cup Green peas
1no Onion (chopped)
2cups Tomato puree (store bought)
1/2tsp Sugar
1tsp Ginger garlic paste
1tsp Cumin seeds
2nos Bayleaves
1tsp Red chilly powder
1tbsp Coriander powder
1tsp Garam masala powder
1/4cup Cream
Oil
Salt
Chopped coriander leaves

Heat enough oil, fry the cumin seeds,bayleaves then add the chopped onions,garlic ginger paste and sauté until the raw smell goes away, add the green peas,cook for few seconds, add now the tomato puree, garam masala,coriander powder, red chilly powder,sugar and salt..cook everything in low flame for few minutes.

Add now the cream to the gravy,cook in low flame until the oil gets separates from the gravy, add the chopped coriander leaves ,put off the stove..

While serving add the koftas to the gravy and serve along with chapathis,rotis or naan or else with simple ghee rice...


Check out my Blogging Marathoners doing BM#4 hosted by Srivalli
Diabetes Diet/Management: PJ
Kid Friendly Recipes: Suma, Priya Suresh, Divya
Seven Days of Soup:Ila, Smita P
Seven Days of Indian Bread: Monika
30 Minutes Meals: Archana
Seven days of Condiment: Kamalika, Srivalli

Monday, April 11, 2011

Ivygourd Peanut Stirfry

Its has been ages i cooked ivygourd,everytime i go to Indian groceris, i wanted to pick them but somehow i'll miss to pick them or else they wont be that much fresh to buy..Finally last week,i had a chance to bring home some fresh ivygourds and prepared this quick and delicious stir fry with some roasted peanut powder..This stir fry goes prefect with curd rice,even my H who never had this ivygourd -peanut combo loved it..This stir fry gets ready in less time and tastes truly fabulous when served as side dish with rice or rotis, peanut powder gives a wonderful taste to this simple stirfry and we enjoyed it lot..

Ivygourd Peanut Stirfry

1/4kg Ivygourd (sliced lengthwise)
1no Onion(big & chopped)
1tsp Sambar powder
1tbsp Coriander powder
3tbsp Peanut powder (roasted)
1tsp Mustard seeds+urad dal
Few curry leaves
Salt
Oil

Heat enough oil,let splutters the mustard seeds,urad dal and curry leaves..Add immediately the chopped onions,salt and saute until the onions turns transculent..now add the sliced ivygourd,saute for few seconds, add now the sambar powder,coriander powder..cook everything in medium flame,springle some water and cook the veggies with lid closed..

Once the veggies get well cooked,add the peanut powder,stir everything and cook until the oil gets separates,enjoy hot as side dish..


Mango Pannacotta

Since a week, the climate is getting more and more hot here..We guys are very much happy that 'Sun'god shows his face frequently to us, its quite like summer here eventhough its spring..I cant stop myself to make refreshing drinks or desserts to enjoy while its hot outside...We had this great looking famous Italian dessert pannacotta,prepared with store bought mango pulp,full fat milk,cream and agar agar powder,which i served after a lunch yesterday...Everyone at home relished this wonderful creamy pannacotta for their dessert especially my lil son loved it much who doesnt like usually desserts with mango,for my surprise he enjoyed having this pannacotta and even asked me to serve twice..Mango pulp helps to whip up this dessert quickly which took hardly 15minutes to get ready apart from chilling..An easy breezy refreshing dessert to enjoy after ur lunch or dinner definitely without any hesitation...For a light version of this pannacotta, u can use low fat milk and low fat cream,which tastes truly delicious too..

I finished running succesfully yesterday my first week of blogging marathon with 30minutes meal as my theme, this week group 2 starts their blogging marathon,am running again this wonderful blogging marathon with them and choosed kid's friendly recipes as theme..Happy to run again for a week this wonderful blogging marathon along with some other blogging buddies..Big thanks to Srivalli for letting me again to run..

Mango Pannacotta

1cup Full fat milk
1+1/2cup Low fat cream
1/4cup Sugar
1/2cup Kesar mango pulp (store bought)
1tbsp Agar agar powder
Few chocolate vermicellis for decorating

Heat together the milk,cream and sugar in a vessel, whisk everything well until the sugar gets well dissolved, immediately add the agar agar powder to the hot milk-cream mixture,mix well and put off the stove...Now add the kesar mango pulp, mix everything well and pour this mixture in ramekins or small moulds, keep aside until the mixture gets cool..Cover them with aluminium foil and arrange in fridge atleast for an hour..

Enjoy this refreshing pannacotta topped with few chocolate vermicellis..
Check out my Blogging Marathoners doing BM#4 hosted by Srivalli

Diabetes Diet/Management: PJ   
Kid Friendly Recipes: Suma, Me, Divya
Seven Days of Soup:Ila, Smita P 
Seven Days of Indian Bread: Monika
Seven Days of Cakes:  Bhagyashri
30 Minutes Meals: Archana