DRYFRUITS MILK CAKE

Thank you Nayana for this super sponge cake .

INGREDIENTS :

Maida/All purpose flour - 1 1/2 cups

Rava/Semolina - 1/2 cup

Eggs - 4 well beaten

Milk - 1/2 cup

Dry fruits - 1/2 cup

Baking powder - 1 tsp

Vanilla essence / any fruit essence - 1 tsp

Sugar - 1 cup

Badam milk powder - 4 tsps

Butter - 1 cup

METHOD OF PREPARATION :

• Beat the eggs well with sugar,essence,milk and butter.
• Mix the flour, rava , sugar and baking powder well in the mixing bowl.
• Then add the egg mixture to the flour mix and stir it up well without lumps.
• Pour the batter to the greased baking pan . Add dry fruits to it.
• Bake at 180 deg.c for 25-30 minutes or check for its consistency .Temperature and time varies for microwave models.
• Cool down in a rack and serve .

Linking it with Jagruti Potluck party.

SAMBAR VADAI

A yummy truly Tamilian recipe to share with you all.....My hubby's most favourite starter , first placed order in any restaurant in Tamilnadu.

For Vadai :



INGREDIENTS:

Urat dal - 1 cup
Salt to taste
Jeera - 1 tsp
Green chillies - 2
Turmeric powder - 1/2 tsp
Onion - 1

METHOD OF PREPARATION :

1) Soak dal in water for 1 hour.Grind it without water , if watery add 2 tsps of rice or besan flour.
2) Add chopped onion and green chillies with less salt to the batter .Mix well and smear ur hands with oil,make small balls ,flatten and deep fry them.

For Sambar : 

INGREDIENTS:

Toor dhal - 1 cup
Pearl onion - 1/4 cup chopped
Tomato - 1 finely chopped

TO GRIND:

Tomato - 1
Roasted gram/Pottukadalai - 1 tbsp
Turmeric powder- 1/4 tsp
Coriander powder - 1 tsp
Grated coconut - 2 tsp

Tadka:

Mustard - 1/4 tsp
Methi seeds - 1/4 tsp
Cumin  - 1/2 tsp
Urat dal - 1 tsp
Onion - few chopped
Curry leaves - few
Green chillies - 2
Coriander leaves - 1 handful

Asafoetida- few tsp

METHOD OF PREPARATION:

1. Pressure cook onions, tomatoes, dal with sufficient water .Cook for 6-7 whistles and then mash the dal well.
2. Add the grind masala with little water to the dal .Add salt to it and mix it well.
3. Heat oil in a pan, add mustard seed, methi seeds, cumin , urat dal .When it splutters, add the finely chopped onion , curry leaves and finally add this to the dal.Add asafoetida.
4. Mix well and cook for 5 min. Garnish with coriander leaves and serve.

For Sambar Vadai :

Serve Vadai's soaked in Sambar with few Karaboondhi garnishing.

Linking it with Vegan Thursday 

TIFFIN SAMBAR

INGREDIENTS:

Toor dhal - 1 cup
Pearl onion - 1/4 cup chopped
Tomato - 1 finely chopped

TO GRIND:

Tomato - 1
Roasted gram/Pottukadalai - 1 tbsp
Turmeric powder- 1/4 tsp
Coriander powder - 1 tsp
Grated coconut - 2 tsp

Tadka:

Mustard - 1/4 tsp
Methi seeds - 1/4 tsp
Cumin  - 1/2 tsp
Urat dal - 1 tsp
Onion - few chopped
Curry leaves - few
Green chillies - 2
Coriander leaves - 1 handful

Asafoetida- few tsp

METHOD OF PREPARATION:

1. Pressure cook onions, tomatoes, dal with sufficient water .Cook for 6-7 whistles and then mash the dal well.
2. Add the grind masala with little water to the dal .Add salt to it and mix it well.
3. Heat oil in a pan, add mustard seed, methi seeds, cumin , urat dal .When it splutters, add the finely chopped onion , curry leaves and finally add this to the dal.Add asafoetida.
4. Mix well and cook for 5 min. Garnish with coriander leaves and serve.

Linking it with Tamizhar Samayal Tuesday event

by Nalini

Recipe : Tried this sambar from a tamil magazine.

CHOCO TUTTI FRUTTI MUFFINS

INGREDIENTS :

Maida / Plain flour /All purpose flour - 1 1/2 cups
Baking powder - 1 tsp
Baking soda - 1 tsp
Butter - 1/4 cup
Cocoa powder - 3 tbsps
Egg - 1
Sugar - 1 cup
Chocolate essence - 1 tsp
Tutti frutti - 1/2 cup

METHOD OF PREPARATION :

1. Preheat oven to 180 degrees C. Coat muffin pans with paper liners/butter . 
2. Meanwhile ,mix together the flour, baking powder, baking soda and set aside.
3. Combine Cocoa powder, sugar, egg, and melted butter in a large bowl. Then pour it in flour mixture ,add tutti frutti to it with chocolate essence .Mix until smooth. Scoop into muffin pans.
4. Bake muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Linking it with Sangee's Love 2 bake event .

BREAD DOSA TOAST

A yummy different taste tried from Ez Cookbook .Thank you dear for sharing a tasty toast.

INGREDIENTS:

Wheat bread - 4 slices

Dosa batter -1 cup

Onion -1 finely chopped

Coriander Leaves finely chopped

Curry leaves -few

Green chilly -2 finely chopped

Ginger -1 tsp finely grated

Salt to taste

Cumin seed  -1/4 tsp

Mustard seed-1/4 tsp

METHOD OF PREPARATION :

1. Mix all the ingredients with batter except bread .
2. Season it with Cumin and mustard seeds .

3. Heat dosa tawa.Dip the bread in the seasoned batter and toast it till golden brown.
5. Flip it to the other side till done.

Serve hot with Chutney .Linking it with Cook and Win contest by Ez Cookbook.

CURD OATS

Today , i share a yummy simple comfort breakfast .

INGREDIENTS :

Oats - 1/2 cup
Salt to taste
Curd - 1/4 cup
Milk - 2 tsps

For tadka:

Mustard-1/2 tsp , Green chillies  - 2 finely sliced , Ginger - 1 tsp grated and Curry leaves.

METHOD OF PREPARATION :

1. Boil oats with sufficient water till done.
2.Switch of the flame . Add curd to it and mix it up well with milk too.
3.Temper it with tadka.

A Quick tasty breakfast is ready.Linking it with ENFF Event by Nivedita

MALAI KOFTA CURRY

INGEDIENTS :

For koftas:

Paneer/cottage cheese - 100 gms , grated

Potatoes ( boiled, peeled and grated) - 2 medium 

Red chili powder - ¼ tsp 

Cornflour -1 tbsp 

Garam masala - ¼ tsp 

Salt to taste

Badam milk mix - 1 tsp

For gravy:

Onions - 2 medium 

Ginger piece (grated and chopped ) - a small piece

Garlic cloves- 4-5 ( chopped roughly)

Tomato puree - 2 cups

Cashew paste -¼ cup

Red chili powder - ¾ tsp 

Garam masala - ¼ tsp

Water - 2 cups

Fresh cream - ¾  cup

Kasuri methi/dry fenugreek leaves - 1 tsp

Salt to taste

  

 Spices :

Bay leaf - 1 

Cinnamon - 1 

Black cardamom - 2

Green cardamom - 2

A pinch of mace

Cloves-2

To garnish:

Grated paneer/cheese - 1 tsp

Cream - 1 tsp

Coriander leaves - 2 tsps

METHOD OF PREPARATION :

1. Mix all the ingredients for kofta in a mixing bowl. Make 8-10 medium sized balls gently and keep them aside.
2. Heat oil in a pan.Meanwhile, take 2 tbsp of corn flour on a plate, and roll these koftas on the flour.
3. Deep fry the kofta balls till golden. Drain on a kitchen towel and keep aside. 
4. Now, heat oil in a pan , add all the whole spices and fry till the fragrance rules out.
5. Then add garlic and ginger pieces and fry them for half a minute. Add onion  and fry till it gets transparent. Turn off the flame and allow it to cool down.
6. Then blend this mixture into a mixer coarsely and pour this back into the pan. 
7. Switch on the flame, add the tomato puree to onion paste and cook for 4-5 minutes. Add turmeric powder, red chili powder, garam masala powder and mix well.
8. Cook covered for 7-10 minutes on medium flame and then uncovered for 3-4 minutes till the oil floats out.
9. Add cashew paste with water and bring it to boil, then simmer till the gravy thickens.
10. Now, simmer the flame and add cream gradually stirring the gravy. This step will ensure cream doesn’t curdle when added to the gravy. 
11. Finally, add crushed kasuri methi leaves and salt. Turn off the flame, gravy is ready to be served.

Serve hot with Roti / Naan.

Linking it with Snc - Feb by Nupur . Thank you dear for an awesome recipe.

BISCUIT SABLES

INGREDIENTS :

All purpose flour/Maida - 2 1/2 cups 
Butter - 1 cup 
Sugar -1 1/2 cups
Vanilla extract - 1 tsp
Milk - 1/2 tsp 

METHOD OF PREPARATION :

1. Beat the butter and sugar together until they turns light and fluffy.
2. Add vanilla extact,milk and beat well for few minutes.
3. Add the flour and knead well to form a soft dough.
4. Roll the dough and flatten slowly with a rolling pin.
5. Using a cookie cutter, cut the cookies from dough.
6. Preheat the oven to 200 deg.c and bake for 15-18 minutes or 5 minutes more till done.

Cool it down completely and enjoy these cookies.

Linking it with Love to bake event by Sangee.

VENDHAYA KEERAI VADAI

INGREDIENTS :

Methi leaves - 1 cup
Channa dal - 1 cup
Green chillies - 2 finely chopped
Onion - 1 finely chopped
Ginger - 1 small piece
Salt to taste.

METHOD OF PREPARATION :

1 ) Soak channa dal for 1 hour .
2) Drain the stock and blend with the other ingredients .
3) Make small balls of the batter , flatten them and fry them.

KAAIKARI VATHAL / DRIED VEGETABLE FRYUMS

Today , I am going to share a yummy home made vegetable fryums from my grandmother's treasure.

INGREDIENTS :

Brinjal  and Cluster beans - few

Well beaten curd - 1/4 cup

Salt to taste

Asafoetida - a pinch

METHOD OF PREPARATION :

1. Slice vegetables . Mix them well with beaten curd , salt and asafoetida.

2. Sun dry them till well dried as shown in the picture . Everyday change the plate used for drying the fryums and flip up veggies to the other side to dry up.

3.Dust it up and store them in airtight containers for months together.

4. Deep fry them well and serve with rice.

Linking it up with Tamizhar Samayal Tuesday by Nalini.

PINEAPPLE THUMBPRINT COOKIES

INGREDIENTS:

All purpose flour/Maida – 1 ½ Cup
Baking powder – ½ Tsp
Salt – A pinch
Unsalted butter – 4 tbsps 
Sugar – 8 tbsps
Pineapple essence essence – 1 tsp
Crushed fresh pineapple mix – 3 tbsps (crushing pineapple with 1 tsp of milk )

METHOD OF PREPARATION :

1. Sift the flour, salt and baking powder together in a bowl and set aside.
2. In another bowl, cream the butter and sugar well.
3. Add the pineapple essence and crushed pineapple to the it and combine them well with the butter mixture using a whisk.
4. Mix in the flour mixture with the butter mixture gently to form dough. The dough should be soft and little sticky . 
5. Cover the dough with plastic cling film and refrigerate for 1 hour.
6. Preheat the oven to 350 F/175 C.
7. Take out the refrigerated dough and make small balls with it. . Flatten the balls to make cookies with a thumb impression in the middle of the cookies.
8. Bake the cookies for about 8-12 minutes.
9. Allow the cookies to cool down completely.Then, fill jam in the thumbprints of the cookies.

Source: sinfullyspicy.com

Cookies for this month's potluck party 

HERBS MUSHROOM

INGREDIENTS :

Mushroom - 100 gms
Salt to taste
Garam masala - 1/2 tsp
Chilli powder - 1 tsp

To Grind :

Coriander leaves+Mint leaves - 1 handful

METHOD OF PREPARATION :

1. Wash and slice mushrooms .
2.Heat oil in a pan . Saute mushrooms with grinded paste.
3.Add chilli powder,garam masala with salt.
4.Serve hot with Roti's.

Linking it with Padmaja's Cooking with Herbs event.

BANANA TUTTI FRUTTI MUFFINS

INGREDIENTS :

Maida / Plain flour /All purpose flour - 1 1/2 cups
Baking powder - 1 tsp
Baking soda - 1 tsp
Butter - 1/4 cup
Ripe bananas - 3
Egg - 1
Sugar - 1 cup
Vanilla essence - 1 tsp
Tutti frutti - 1/2 cup

METHOD OF PREPARATION :

1. Preheat oven to 180 degrees C. Coat muffin pans with paper liners/butter . 
2. Meanwhile ,mix together the flour, baking powder, baking soda and set aside.
3. Combine bananas, sugar, egg, and melted butter in a large bowl. Then pour it in flour mixture ,add tutti frutti to it with vanilla essence .Mix until smooth. Scoop into muffin pans.
4. Bake muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

Linking it with Sangee's Love 2 bake event .

PORICHA KUZHAMBU

A truly authentic and traditional kuzhambu for my friend , Nalini on her birthday as a virtual birthday party treat , tried from her space.

INGREDIENTS :

Brinjal - 3
Drumstick - 1
Broad beans/Avaraikkai - 5-6 nos
Pearl Onions - 10 nos
Tomato - 1
Chilli powder - 2 1/2 tsp
Coriander powder - 2 tsps
Turmeric powder - 1/4 tsp 
Coriander leaves and curry leaves - few
Salt to taste

To grind : 

Coconut - 1/4 cup
Jeera - 3/4 tsp

For Tadka :

Mustard - 1 tsp
Urat dal - 1/2 tsp
Jeera - 1 tsp
Asafoetida - a pinch

METHOD OF PREPARATION :

1. Boil veggies in a vessel till done .
2.Meanwhile , heat oil in a pan .Saute the onions till transparent,then add tomato.
3.Add boiled veggies to it and spice powders with salt.Saute for few minutes.
4.Then , add the grinded masala to it .Mix it well and cook in slow flame till done .

Serve hot with Rice.