Saturday, June 30

Fellow Bloggers Recipes

I have learnt a lot of recipes after I started to blog. These are a few recipes from my fellow bloggers,which I tried in my kitchen and loved by my Family members.Thanks guys!!!!

1) Paneer Tikkas from Krithika's Manpasand
Tikkas ready to bake

Tikkas ready to eat
I also Sauted the rest of the chopped veggies and paneer in a pan with little oil and they turned out great too.

Check out for the recipe here.

2) Mushroom Fried Rice from Seema's Recipe Junction.

Check out the recipe here.

3) Gobi Masala from Priya's Kitchen.

Check for the recipe Here.

4) Banana Halva from Soumya's Home Spices.

Check out for the recipe here.

5) Paruppu Usili from RP's Myworkshop.

Check out for the recipe here.

Wednesday, June 27

Orange trifle

An easy to make dessert if u have all the ingredients in hand. I had wanted to prepare trifle for a long time and when I googled for it I found interesting recipes.I did not have a trifle bowl with me,but it came out well, tasted great and was a big hit with us.This is my entry for this month's AFAM hosted by Sharmi of Neivedyam.

Read here for the health benefits of Oranges


Vanilla/orange cake mix or store bought pound/angel cake
Instant vanilla pudding mix- 1 medium pack
Frozen whipped topping-1 tub
oranges-5 peeled and segmented
condensed milk- 1 small can
milk- 1/2 cup


Bake the cake and prepare the pudding according to the package instructions.
Cut the cake into small rectangular pieces(2"x1").
Now everything is ready to set the trifle.
In a trifle bowl or any glass bowl arrage the cake pieces. pour some milk to soften the cake.
Arrange the orange pieces on top of it. spoon in some condensed milk on top of the fruit.
Pour in the prepared custard into a thin layer(thin or thick layer depends upon the size of the bowl.If u have a small bowl then it is better to have thin layers). Then add the whipped cream.
Repeat these layers once again.
Refrigerate and serve chilled.

Check out this interesting trifle from which I made mine.

Friday, June 22

Vaazhaipoo Kola Urundai(Banana flower balls)

Each part of the banana tree can be used to prepare a variety of healthy dishes. Right from the trunk ,the vegetable, fruit and the flower delightful dishes can be made. Its leaves can be used to serve food too. This is one dish my MIL made when she visited us and it tasted great.
This is my entry to nupur's A-Z of Indian vegetables(Its 'v' for this week).


Banana flower -1
Chutney dal/roasted chana dal-3/4 cup(powdered)
cashews-6 chopped finely
corainder leaves- a few chopped finely
onion- 1 chopped finely
salt to taste
oil for deep frying
To grind
green chillies-3 or acc to taste
poppy seeds- 1 tsp
cinnamon- 1 small piece
Saunf- 1/2 tsp
ginger - a small piece
garlic- 3 cloves chopped finely


Takeout the florets from the banana flower. Then remove the stamens from them. Get a clear idea of how to do it HERE. Chop the florets finely. Boil water in a pan and add salt and the florets.When the florets are cooked , drain them and squeeze them well to remove excess water.
Add the chutney dal powder to it and mix well. Add chopped onions, cashews,coriander leaves and the ground masala to the banana flower mixture. No need to add water. Make small balls and deep fry in hot oil.


U can add mutton keema /soy granules instead of banana flower.
U can shape this like vadas ,and serve as a snack too.

Thursday, June 14

Brinjal Masala

The eggplant, aubergine or brinjal , a commonly used vegetable in cooking is a native to southern India and Srilanka. As a native plant, it is widely used in the South Indian cuisine, for example in sambar,chutney,curries and oil preserves/aachaar. Owing to its versatile nature and wide use, in both everyday and festive South Indian food, it is often described (under the name brinjal) as the 'King of Vegetables' in South India.(source Wiki)
This is a simple recipe with brinjal which I prepare very often... This is my entry to JFI for the month of july hosted by Sangeetha of 'Ghar ka khana'.


Brinjal- 8 medium
Onions- 2 chopped finely
Tomatoes-2 chopped fienly
Chilli powder- 1 tsp
Turmeric powder- 1/4 tsp
Coriander powder- 2 tsp
Jeera powder- 1/2 tsp
Salt to taste
Coriander leaves- a few chopped finely
For Seasoning
Oil- 5 tsp
Mustard seeds- 1/4 tsp
Urad dal spilt- a few
Curry leaves- a few


Wash and cut the brinjal into thin slices. Heat oil in a pan and add the seasonings one by one.
Add the onions , saute till it turns transparent and then add the chopped tomatoes. Saute for sometime till the tomatoes turn mushy and then add all the powders. Fry for a minute and then add the brinjal pieces. Add little water , simmer the flame and close with a lid. Remove from fire when the brinjal is cooked and when the oil seperates.Garnish with chopped coriander leaves and serve hot with Rice and Sambar.

Check out my Stuffed brinjal gravy here.

Thursday, June 7

Bhel Puri

Bhel Puri is one among the bombay fast food specialities. Bhel puri is made with two chutneys-one hot and one sweet along with puffed rice, sev, puris, chopped onions, tomatoes and other ingredients.... and the result is a wonderful evening snack. Now bhel puri is famous all over India and some parts of the world too.

This is my entry to this month's RCI(Maharashtrian cuisine ), which was an Idea of Lakshmik of 'Veggie cuisine 'and guest hosted by Nupur of 'One hot stove'.


Puffed Rice- 200 gms
Thin Sev- 100 gms
Flat puris or the ones used for pani puri- 1 pack crushed
Onion- 1 big chopped finely
Tomato- 1 big chopped finely
Potato-1 boiled and chopped into cubes
Channa- a few soaked and boiled
carrots- 1 grated
cucumber-1 small chopped finely
Peanuts- a few
coriander leaves- a few chopped finely
salt to taste

Green/Hot chutney

Coriander Leaves- 1/2 bunch
Mint Leaves- 1/2 bunch
Green chillies- 10
salt to taste

Sweet Chutney
Dates-1/2 cup
Tamarind - small lime size soaked
Cumin seeds- 2 tsp
Chilli powder- 3/4 to 1 tsp
Jaggery-2 tbsp


Boil 1 cup of water and add the dates.when it softens ,cool and grind to a paste. Dry roast cumin seeds and powder it. Squeeze thick pulp from the soaked tamarind and in a pan add the jeera powder, jaggery,chilli powder, date pulp and little water along with the tamarind pulp. cook for 2-3 minutes. The sweet chutney is ready.
Prepare the hot chutney by grinding all the ingredients with some water.
Mix puffed rice, sev, puris,onions,tomatoes,potatoes,channa,peanuts,cucumbers,carrots and coriander leaves. Keep aside.

When Serving add the sweet and hot chutney to the mixture. Serve immediately in seperate plates and top with some sev and coriander leaves.