2013/08/30

BEETROOT DOSAI FOR VEGAN THURSDAY






INGREDIENTS:

Beetroot - 1 small
Curry leaves- few
Jeera - 1/2 tsp
Dosa batter - 2 cups
Salt to taste

METHOD OF PREPARATION:

1) Grind curry leaves , jeera and beetroot in a blender .
2) Mix it well with batter and make dosai.

Serve hot with sambar/chutney.




2013/08/29

BHENDI CHUTNEY


Tried this yummy chutney from Niveditha

INGREDIENTS


Lady finger - 150 gm
Green chilly - 6 to 8
Fresh Coriander leaves- 1 handful
Cumin Seeds - 1 tsp
Salt to taste
Garlic - 6-8 cloves
Lime juice -1 tsp


METHOD OF PREPARATION ;

1 .Wash and wipe the lady fingers and chop them.
2 . Heat oil in a kadai. Once hot ,fry the lady finger with a tsp of lime juice to remove the stickiness.
3. Add Green chillies ,chillies and chopped garlic saute them till brown.Add fresh coriander leaves for few seconds.Switch off the flame. Allow it to cool down.

4 .Grind into a coarse paste in a blender with fried lady finger .

Serve with roti.

Linking it with Potluck by Jagruti

2013/08/27

BEETROOT SOUP




INGREDIENTS :

Small Onion - 5
Garlic cloves -5
Ginger - a small piece
Salt
Pepper - 1/2 tsp
Jeera powder - 1/2 tsp
Coriander leaves
Corn flour - 1 tsp (optional)
Boiled beetroot stock + boiled beetroot grinded well.


METHOD OF PREPARATION :

1) Grind onion,garlic,ginger,pepper,jeera and salt.
2) Heat kadai. Boil 
beetroot stock + boiled beetroot grinded
3) Then  , add grinded masala with coriander leaves and corn flour.
4) Remove from the flame when it becomes thick.

2013/08/26

THALI TREAT FOR OUR DEAR FRIEND MANJULA

 A Virtual thali treat for our dear bubbly friend  Manjula of Desi Fiesta ...........

Wishing you evergreen happiness and fun filled life dear ....
                                          Happy Birthday !!!! ......

Friends are blessed gifts of god ....am happy to be blessed with your friendship and love .............love you dear . 


These are my simple yummy treat for you ..................

BREAKFAST THALI: 

SATHU MAAVU KANJI  , IDIYAPPAM , RICE PUTTU , SEENI KOZHUKATTAI .





LUNCH THALI ;

RICE , DRUMSTICK SAMBAR , CABBAGE PORIYAL , POTATO MASALA , PARUPPU VADAI , RAVA KESARI , RASAM , CURD , MANGO PICKLE AND APPALAM.




Enjoy these delights and have a blasting birthday dear!!!

2013/08/23

BEETROOT CHUTNEY




INGREDIENTS:

Beetroot -1 big
Onion-1(big)
Red Chillies-3
Cumin Seeds-1 tsp
Chana dal-1 tsp
Urad dal-1 tsp
Mustard-1/2 tsp
Curry leaves and Coriander leaves
Salt to taste

METHOD OF PREPARATION:

1) Wash and peel the skin of beetroot.
2) Heat oil in a kadai.Add Mustard seeds,cumin seeds.When it splutters,add urad dal,chana dal,red chillies,curry and coriander leaves.Wait until the dal get gets brown. Add finely chopped onion,fry till golden brown.
3)Add the finely hopped beetroot and fry them till veggie is cooked well.
4)Turn off the flame.Allow to mixture to cool down for 5 mins.
5)Then grind the mixture with salt.Chutney is ready to serve.

Serve hot with dosas or idlis.

2013/08/22

DAHI ALOO CHAAT



Linking it up with Vardhini's Chaat and Chutneys Event

Chaat and Chutneys


INGREDIENTS :

Potato-- 3 medium size
Mint chutney
Dates tamarind chutney
Sev /Aloo bhujiya
Chilli powder-1 tsp
Fresh curd mixed with little sugar.



To make puri: 

Semolina /Rava -
1 cup 

Wheat Flour (Maida) - 3 tbsp 
Baking Soda - 
1/4 tsp 
Salt to taste


Dates chutney :

Tamarind paste -1/2 cup 
Dates, deseeded - 
1/2 cup 
Water-
1/2 cup 
Red chili powder-
1/2 tsp
Cumin powder-
1/2 tsp
Ginger powder-
1/2 tsp
Salt
Jaggery - 3/4 cup 


METHOD:

1.Boil the jaggery, dates and water .
2.After the dates become smooth, blend in a mixer till smooth.
3.Strain it and add to the pan again.
4.Add the tamarind paste and boil till thick .
5.Cool it down. Store in clean airtight bottles and refrigerate.



FOR DAHI CHAAT :


METHOD OF PREPARATION ;

1. Peel the skin ,boil potatoes till it softens and mash it up well.
2. Saute it in 1 tsp of oil wih chilli powder and salt.Keep it aside after done.
3.Meanwhile knead the flour and make small poori 's.
4.Serve poori with aloo masala,1 tsp of dahi ,mint and dates chutney topped with sev and fresh coriander leaves.

2013/08/20

HYDERABAD FISH BIRIYANI




INGREDIENTS :

 Fish -  1/2 kg 
Curd - 1/2 cup
Basmathi Rice - 2 cups
Onions - 2 medium sized
Green Chillies  4 nos
Mint leaves - 1 handful
Coriander leaves -
 1 handful
Tomatoes - 2
Red Chili powder -1 tsp

Turmeric powder -1/2 tsp
Salt to taste
Oil 
Ghee 
Whole Garam Masala -1/2 tsp(Cloves - 3 , Cinnamon sticks - 4 , Biriyani leaves - 2, Star anasi - 3 , Elachi - 2)
Garam Masala powder -1/2 tsp

Lemon Juice - 1 tsp


METHOD OF PREPARATION :

1.Wash the rice and cook in a heavy vessel / electric rice cooker with 3.5 cups of water and little salt. 
2.Take cleaned fish and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, little salt. 

3.Heat oil/ghee in a pan .Saute whole garam masala and then add finely sliced onions till brown and tender . Followed by thinly sliced tomatoes and saute till skinny .Followed by adding green chillies, mint and coriander leaves for 2 mins on medium flame  .Add Chilli powder , Turmeric , salt and Garam masala powder.
4.Meanwhile , slightly fry fish in little oil . Then , add fish pieces to the onion masala and cook for few minutes .
5.Finally , mix fish masala with the rice and slowly stir it up  .Cook till done .

Serve with Raitha / Mint chutney  .

2013/08/15

BOONDHI RAITHA



I prepared this yummy raitha for SNC Challenge - Rajasthani Thali by Manjula , check for my thali here .

INGREDIENTS :

Yogurt/Curd - 1 cup 
Water - 1 1/2 cup 
Boondi - 1/4 cup 
Cumin powder -1/2 tsp
Salt to taste
A pinch of red chilli powder/Chilli flakes 

METHOD OF PREPARATION :

1. Blend add all the ingredients except boondi till smooth and frothy.

2. Then add boondi to the chaas/raitha .

Serve chilled.

2013/08/14

COCONUT MILK WHEAT RAVA PAYASAM



A yummy kheer for all special occasions...,...

INGREDIENTS :

Wheat rava - 1/2 cup
Coconut milk - 4-5 cups
Sugar to taste
Crushed nuts - few
Ghee

METHOD OF PREPARATION :

1) Roast rava till brown with few spoons of ghee till done in slow flame.
2) Meanwhile , take thick coconut mmilk and bring it to boil with sugar.
3) When it starts boling , add rava to it and stir it up well without lumps.
4) Mix ghee roasted nuts to it and cook till done .
5) Serve with crushed nuts .

2013/08/13

THAYIR PANIYARAM / CURD PANIYARAM FOR MY FRIEND PREETI .


Tried out this yummy snack for my friend , Preeti of Indian Kitchen  as a treat for her virtual birthday party .

INGREDIENTS:

Raw rice - 1 cup
Thick and sour curd - 5-6 tbsp 
Onions - 1/2 cup finely chopped
Chilli flakes - 2 tsps
Ginger-garlic paste - 1/2 tbsp 
Chopped coriander and curry leaves - few
Cumin seeds - 1/2 tbsp 
Salt to taste

METHOD OF PREPARATION :

1. Wash the raw rice. Heat water in a kadai. Once it starts boiling, add rice to it. Cook for some 3-5 mins. Drain the water completely and allow to cool.

2. Grind the rice along with curd in a mixer to fine batter.

3. Add chopped onions, curry leaves, coriander leaves, ginger-garlic 
paste and cumin seeds to it.Mix well with salt .

4. Keep aside for 5 mins. Heat oil in a heavy kadai. Make small balls of the batter .

5. Deep fry the balls till it turns golden brown. 

Serve hot with chutney .

2013/08/11

MASALA VADAI / PARUPPU VADAI





 INGREDIENTS:


Channa dal - 1 cup

Green chillies - 3 nos

Curry leaves(chopped) as required

Salt to taste

Onion(chopped) - 1 (big)

Ginger - small piece 

Jeera - 3 tsps

METHOD OF PREPARATION:


1) Soak channa dal in water for 1 - 2 hrs.

2) Grind channa dal coarsely with salt.Then to the batter add finely chopped ginger , curry leaves ,  finely chopped onion,green chillies,and jeera.

3) Mix them well.

4) Make small balls and flatten them. Spear your hand with oil and flatten them.

5) Meanwhile ,heat oil in a kadai.Once hot,deep fry vadas.Fry them till it turns golden brown and crispy .

Serve hot with chutney .



Jagruti's Cooking Odyssey

2013/08/09

CREAMY COCONUT CHOCOLATE FUDGE

A yummy chocolaty fudge for our dear Priya akka of Priya's Versatile Recipes   birthday . Wish you a wonderful birthday akka .We are blessed to have a sweet sister like you .Blogging has given me many more memorable moments of happiness and friends , we all adore you a lot . Love you akka for your love and support . 



COLOURFUL DESSERTS FOR YOU FROM US -- Viji, Sangee vijay, Divya pramil, Divya prakash, Priya Ranjit, Pradeepa, Manjula , Nalini Suresh,Sangeethapriya and Preethi.




A lovely gift for our sweet sister




Here is my treat for you ,



INGREDIENTS :
Desicated coconut - 1/2 cup
Butter - 1/2 cup
Granulated sugar - 2 cups
Cream - 200 gms
Chocolate chips / Chocolate - 200 gms
Crushed nuts - few
METHOD OF PREPARATION :
1. In a heavy pan, combine the sugar, cream, and butter over medium heat. Stir the mixture until the butter melts and the sugar dissolves. 
2. Bring the mixture to a boil.When it starts boiling, add dessicated coconut and 2 tbps of mango juice and cook for 4-5 minutes .Stir it continuously.
3. Remove from the heat and immediately stir white chocolate and brown chocolate . Add pinch of food colour and few crushed nuts.Stir until the fudge is completely smooth.
4. Pour the fudge into a bowl layered with aluminium foil and set aside. 
5. Allow the fudge to set in the refrigerator for 2 hours. To cut, pull the fudge out of the pan using the foil . 
6. Cut the fudge into small squares. Bring it to room temperature to serve.Top it up with Cherry .




2013/08/07

BAKED EGG BONDA

A yummy bonda for the virtual birthday party to my dear friend , Sangeetha Priya .Happy birthday dear and thank you for sharing us this healthy bonda tried out from your space .




INGREDIENTS ;

Besan/Gram flour--1/2 cup
Finely chopped coriander and curry leaves few.
Onion-1 small finely sliced
Salt to taste0h
Oil-2 tsps
Chilli powder-1 tsp
Baking soda-1/4 tsp

METHOD OF PREPARATION ;

1)  Mix well all the ingredients except egg.
2) Boil egg and keep aside.
3) Once done,pour a spoon of the batter in muffin cups. Then,place sliced egg and again cover it with the batter.
4) Bake in oven @ 200 deg.c for 15 minutes .Check it out with a toothstick , prick bonda with it and see whether it comes out clean .

Yummy Egg Bonda is ready to be served .

SHOW YOUR STYLE EVENT --- BEETROOT / SPINACH - GUEST HOST

Happy to guest host a wonderful challenging event 'SHOW YOUR STYLES TO THE WORLD SERIES ' by Viji of ' Virunthu Unna Vanga '



Rules :

1) Cook any vegetarian or non-vegetarian recipes either with Beetroot or Spinach or both
2) Post the recipe in your blog with the link back to the event space here and Viji's space too .
3) Link in your recipes in the linky tool below . Non-bloggers send your recipes to shamanagscrafts@gmail.com with the recipe name, ingredients and method of preparation with a photo of the recipe.
4) All your recipes will be evaluated by all members of the group.

Viji (Veg. Recipes) and Gathampari (Non-Veg Recipes) will also do evaluation in respective categories and announce the result for the month.

Enjoy the challenge !!!



2013/08/05

GOOND KI LADDOO



I prepared this yummy subzi for SNC Challenge - Rajasthani Thali by Manjula , check for my thali here .
INGREDIENTS :

Whole wheat flour - 
1 1/4 cups 
Edible gum/goond/Eating gum - 
3 tbsps
Powdered sugar- 
1/2 cup
Cardamom powder - 
1/2 tsp 
Ghee


METHOD OF PREPARATION :


1. Heat ghee in a pan, add the whole wheat flour and roast it on a slow flame while till golden brown. Allow it to cool.

2. Then , deep fry the goond/edible gums  in hot ghee till the pieces puff up. Drain ghee and keep aside.

3. Add the powdered sugar, fried goond and cardamom powder to the roasted wheat flour and mix well.

4.Make small laddoos with ghee if needed .

2013/08/03

PANCHMEL SUBZI




I prepared this yummy subzi for SNC Challenge - Rajasthani Thali by Manjula , check for my thali here .

INGREDIENTS :

Cluster beans ,French beans,Ivy gourd,Radish,Potato - 2 cups ,finely chopped
Tomato -  1
Cumin seeds - 
1 tsp 
Mustard seeds - 
1/2 tsp 
Chilli powder- 
1 tsp
Turmeric powder-
1/4 tsp 
Coriander powder - 2 tsps
Salt to taste


METHOD OF PREPARATION :

1) Heat oil in a pan.When hot, add the cumin seeds .

2) When it splutters,add the veggies and saute for few minutes .

3) Then , add  Tomato and salt .Cook the veggies covered till they are half done . 

4) Now add spice powders and mix well .Simmer to slow flame , cover with a lid and cook till done .

5) Serve hot with Rice / Roti .

2013/08/01

SIMPLE CABBAGE SOUP



INGREDIENTS:

Cabbage -- 1 cup finely chopped
Onion -- 1 finely sliced
Tomato juice -- juice of 2 tomatoes
Ginger-finely chopped -- 1 tsp
Roasted garlic- 4 cloves
Pepper - 2 tsps
Few curry leaves
Salt to taste

METHOD OF PREPARATION :

1) Boil cabbage with sufficent water .
2) When it becomes tender and half cooked , add onion , tomato juice ,ginger, garlic and curry leaves .
3) Add 1/2 of water and salt.When it starts boiling, simmer to slow flame till done .
4) Add pepper before serving .

Yummy soup is ready to be served .Linking it up with Vegan thursday ,