Blogging break!!!

Coconut Rice (South Indian)

This is a very simple and easy to prepare dish. It is my entry to this month's AFAM hosted by Suganya of Tasty palettes.

Ingredients

Raw/Basmathi rice- 1 cup

coconut grated- 3/4 or 1 cup

oil- 1 tbsp

mustard seeds- 1/4 tsp

Split urad dal- 1/2 tsp

channa dal- 1 tsp

curry leaves- 1 sprig

red chillies- 4

cashew nuts(optional)- a few

peanuts (optional)- a few

asafoetida-a pinch

coriander leaves- a few chopped finely

salt to taste

Method

Cook rice until done. Heat oil in a pan add mustard seeds, cashewnuts, peanuts, channa dal, urad dal,curry leaves, red chillies, asafoetida and then finally the coconut.Fry for a couple of minutes(the colour of the coconut should not turn brown while frying) and then add to the cooked rice.Garnish with chopped coriander leaves.

onion pakoda

Onion pakoda is one of the popular street side snacks in Tamilnadu. I have tried making these pakodas sometime back but it didn't come out well. It turned out to be very hard. My husband loves these pakodas and so when i came across them in Sumi's blog last week, I thought should give it a try. I completely followed her recipe(except that I added hot oil, coriander leaves and saunf) along with her tips .It really turned out nice and crispy... This recipe from Sumi's kitchen is my contribution to the MBP 'Street food ' started by 'coffee of spicecafe' and hosted by 'Sia of Monsoon spice'.

Its Completely Sumi's Recipe and Iam just posting it for my own records.

Ingredients

Gram flour/besan- 1 cup

rice flour- 1 cup

cooking soda- 1/4 tsp

red onions- 2 medium/large chopped into thin strips

green chillies- 2 chopped finely

garlic- 3 cloves- crushed

ginger- a small piece - crushed

cumin seeds- 1/4 tsp

saunf- 1/4 tsp

chilli powder- 1 tsp

curry leaves- a few chopped

coriander leaves- a few chopped finely

hot oil-3 tsp

oil for deep frying

salt to taste

Method

Take all the ingredients except oil, in a bowl and mix well with hands . Heat oil in a kadai and when hot add 3 tsp of that to the besan mixture. mix well and divide the mixture into 4 or 5 portions.Take one portion into a plate.Sprinkle very little water and then mix it slightly with your hand.Be careful not to sprinkle very little water as the mixture should not become soggy.

Take some mixture , press it with ur hands and drop it in hot oil. Take it out when they are slightly golden brown and drain the excess oil by placing it in a paper towel. continue with the other portions too. Serve hot with tea.

Store the rest in air tight container.

Sumi's tip:

If you add/sprinkle water to the whole batch, the flour will soak up the water and the pakodas will not be crispy.So always do it in small batches.

Stuffed masala kulchas

“Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.” Got another award and thanks Jayasree for passing this Award to me.

I would like to pass on this award to

Kribha and

sra

Stuffed masala kulcha was adapted from sanjeev kapoor's collection of recipes. Tried kulcha for the first time and it really turned out very soft . This is my contribution to Srivalli's Roti mela. Ingredients

For the Dough

maida- 3 cups

curd-1/4 cup

warm milk- 3/4 cup

yeast - 1 1/2 tsp

sugar- 1tsp

baking powder- 1/2 tsp

butter- 2 tbsps

salt - 1 tsp or acc to taste

oil

For the Filling

potatoes- 2 medium, boiled and grated
paneer-100 gms, grated

onion-1 chopped finely

green chillies- 2 chopped finely

coriander leaves- a few chopped finely

lemon juice(optional)- little

salt to taste

Method

Mix yeast and sugar in lukewarm milk.Cover with a lid and keep aside for 1/2 an hour or until it becomes frothy.

Mix maida, baking powder and salt. Add butter and curds to it and mix well.

Now add the activated yeast mixture and make a soft dough. Leave it covered for 4 hours.

After 4 hrs the dough would have doubled in size. Add 1 tbsp of oil and knead it well for 10 minutes.

Mix all the ingredients for the filling.

Divide the dough into equal sized balls , Take one , roll it into a small circle and place 1 or 2 tsp of the filling in the center. Bring the edges together and seal them . Dust with flour and roll out into 1/2" thick parathas.

Place it on a heated tava and cook on both sides by brushing with a little oil.

Serve hot with chole , raita or any curry.

A Meme, An Award and Pav bhaji

A Meme
Jamie of Flavor Pantry has tagged me for the Top 10 pictures meme. Thanks Jamie and here are my Top ten pictures.
Rasmalai Veg Manchurian and Fried Rice

PaniyaramGobi 65Ragda pattiesVegetable cutlets

Appam ThattaiPin Wheel Sandwiches
Banana Blossom Curry

An Award

I got the Yummy blog award from Shri of Eminent life. Thanks shri for the Award.

"Yummy Blog award was first conceptualized by Roopa of Kitchen Treats. Yummy blog award is the award given to the blog with the most yummy recipes/photos."

Rules for the ‘Yummy Blog’ award Receiver:

The person who receives the award should display the “Yummy Blog !” logo on their blog and also the meaning of the award which is “Yummy blog award is the award given to the blog with most yummy recipes/photos”. The receiver should also quote their favorite yummy-licious :) dessert(s) that they have prepared/eaten.

My Favourite desserts are

1)Rasmalai

2)Badam halwa

3)cashew katli

4)mysorepa

5)Gulabjamoon

I would like to pass on this award to Sia of Monsoon spice as she has got lovely recipes and photos in her blog.

Pav Bhaji

Ingredients

potatoes-3

carrot- chopped 1 cup

peas- 1 cup

cauliflower- a few florets

capsicum- 1 chopped finely

onions-2 medium chopped finely

tomatoes-3 big chopped finely or ground to paste

ginger- 1 " piece

garlic- 3 cloves

green chilli-1

chilli powder- 1/2 tsp or acc to taste

pav bhaji masala- 2 tsp(I use everest brand)

adjust chilli powder and pav bhaji masala according to taste.

butter- 1 tbsp or acc to taste

coriander leaves- a few chopped finely

lemon- 1/2

oil- 2 tbsp or slightly less

salt to taste

Pav buns or dinner rolls

Method

For Bhaji

Pressure cook potatoes, carrot , peas and cauliflower . Drain water and mash slightly.

grind ginger , garlic and green chilli into a fine paste.

Heat oil in a pan and then add chopped onions. Fry till they become transparent and add ginger, garlic and green chilli paste. Fry for a couple of minutes and add the chopped or ground tomatoes. Fry till it becomes mushy and add the chopped capsicum pieces. Saute for sometime and then add the coarsely mashed vegetables.

Mix well and add the chilli powder and pavbhaji masala. sprinkle 1 tsp lemon juice(optional) and cook till oil comes on top.

Then finally add the butter and chopped coriander leaves.

For Pav

Slit open the buns and toast them with butter on both sides.

Serve with bhaji, lemon and onion wedges.

Senaikizhangu Kuzhambu ( A gravy with yam)

Ingredients

senaikizhangu (elephant yam)- chopped into cubes ,1 cup

onions- 2 chopped finely

oil-2tbsp

To grind

ginger- 1" piece

garlic- 3-4 cloves

green chilli-1

cashews-5

khuskhus- 3/4 tsp

coriander seeds- 2 tsp

cumin seeds-1 tsp

coconut(grated)- 3 tsp

turmeric powder- 1/4 tsp

chilli powder- 1 tsp or acc to taste

garam masala powder-1/2 tsp

salt to taste

For garnishing

corainder and mint leaves- a few chopped finely

Method

Wash, peel the yam and chop it into cubes. (Elephant yam is not available in our area and so I buy it frozen, in which the vegetable has been already chopped into cubes). Grind all the above ingredients to a very fine paste by adding water.

Heat oil in a pan and add finely chopped onions( Using chopped sambar onions or shallots gives more taste). Fry for some time till the onions become transparent and add the ground masala and the vegetable. Saute for a minute and add 1 - 1 1/2 cups of water. simmer the flame and partly cover the pan with a lid. cook till the vegetable is cooked and the gravy becomes thick and oil comes on top . Garnish with very finely chopped coriander and mint leaves. Serve hot with rice.

note:

You can cook this using chicken , mutton or soya chunks(meal maker) too.

Paneer Rice

Sorry folks! I was not able to post anything for almost a month as I was a bit busy with a few other things... Here is a simple recipe of paneer rice which I hope you would love to try.

Ingredients

Fried paneer cubes- 1 pack

curd-3/4 cup

Basmathi rice-2 1/2 cups

turmeric powder-1/4 tsp

chilli powder- 11/2 tsp or acc to taste

coriander powder- 2 tsp

kasoori methi- 1tsp

ginger garlic paste- 1 to 1 1/2 tsp

garam masala- 1/4 tsp

Onions- 2 medium, sliced

coriander leaves- a few chopped finely

mint leaves- a few chopped finely

salt to taste

yellow/orange food color- a pinch(optional)

For seasoning

oil- 2 tbsp

butter - 2 tbsp

bayleaves- a few

cinnamon- 1 stick

cloves- 2

cardomom- 1

star anise-2

saunf-1/4 tsp

Method

Soak the basmathi rice in water for 10 minutes.

In a bowl add curd , chilli powder, turmeric powder, corainder powder, kasoori methi, ginger garlic paste, salt and garam masala powder. whisk well , add the paneer pieces to it and keep aside for 2 hours.

Drain the water from the rice add 2 tsp of oil and microwave it for 2 - 3 minutes.

Heat butter + remaining oil in a pan and add cinnamon, cloves, cardomom, star anise, saunf,bayleaves and sliced onions. Fry for a some time till the onions turn transparent and then add the paneer with the curd. Fry for a couple of minutes in medium flame till the oil seperates and then add the chopped coriander and mint leaves. remove from fire.

Add rice and water in the ricecooker in the ratio of 1: 1 3/4 and add the prepared paneer masala to it. cook till done, garnish with coriander leaves and serve hot with raita.

note

You can deepfry onions and cashews till golden brown and garnish on top.

Masal Vadai

Ingredients

Channa dal- 1 cup

red chillies- 2-3 or acc to taste

saunf- 1/2 tsp

hing- a pinch

onions- 1 chopped finely

curryleaves- a few,chopped finely

coriander leaves - a few chopped finely

oil for deep frying

salt to taste

Method

Soak channa dal in water for 2 hours. Grind dal along with red chillies, saunf , hing and salt to a very coarse paste.

Add chopped onions,curry leaves and coraiander leaves to the paste and mix well. Make small balls and flatten it with ur palm.

Heat oil and deep fry the vadais. Serve hot with or without coconut chutney.

Note:

You can use yellow split peas instead of chana dal. By using this dal the vadais turn out to be more crispy.

Methi Paratha and Capsicum Carrot Raita

Methi Paratha

Ingredients

Methi leaves- 1 small bunch

wheat flour- 2 cups

cumin seeds- 1/2 tsp

ajwain-1/4 tsp

besan- 2 tbsp

yogurt- 2 tbsp

turmeric powder-little

chilli powder-1/2 tsp

ginger garlic paste-1/2 tsp(optional)

garam masala- a pinch

salt to taste

oil

Method

Clean the leaves well and chop finely. Add all the ingredients except oil and using water knead well to form a dough. keep aside for 1/2 an hour to 1 hour.

Make golf sized balls out of it and roll it into parathas.

Cook until brown spots appear on both sides adding oil to the sides.

Capscicum and carrot raita

Ingredients

capsicum- 1 small chopped very finely

carrot -1 small chopped very finely(or grated)

green chilli- 1 chopped finely

yogurt- 1 cup

oil-1 tsp

turmeric powder- a pinch

mustard seeds- 1/4 tsp

cumin seeds- 1/4 tsp

curry leaves- a few

coriander leaves - a few chopped

salt to taste

Method

Heat oil in a pan add the mustard seeds, cumin seeds,green chilli and curry leaves. Then add the carrot pieces (add it first if u have chopped and add it last if u have grated) , fry for a minute and then add the capsicum pieces. Fry for 1 or 2 minutes , add salt and turmeric powder and remove from fire. Add whipped yogurt when cooled and garnish with coriander leaves. Serve with methi paratha.

Uthappam

Ingredients

For Batter

Idli rice- 4 cups

Urad dal(whole)-1 cup

fenugreek seeds- 1 tsp

salt to taste

For Uthappam

Red onions- 2 chopped finely

tomatoes- 1 chopped finely

green chillie-1 chopped finely

ginger- a small piece chopped finely

coriander leaves - a few chopped finely

Method

Wash and soak the rice and and dal+fenugreek seperately for 4 hrs. Grind the dal first into a smooth paste by adding water little by little. Then grind the rice seperately into a fine paste. Mix the dal and the rice paste together , add salt and keep aside for 8 hrs or more, till the batter is fermented well. This is the basic dosa batter.

U can make uthappam with this basic dosa batter. But uthappams will taste best when the batter becomes a bit sour , that is after 2 or 3 days. So usually i make uthappams with the left over dosa batter.

Heat tava and spread little oil on it. Pour a ladleful of batter and spread the batter into a thick pancake with the ladle. Add little of the chopped veggies and drizzle a tsp of oil on the sides. When it is cooked on one side, carefully turn over and cook for a couple of minutes.

Serve hot with idli podi or any chutney.

Stir Fried Vegetable Noodles

Ingredients

Asian noodles- 1 pack

olive oil/or any oil of ur choice- 2 tbsps

soy sauce- 1-2 tsp

vinegar- 1 tsp

salt and pepper powder - acc to ur choice

garlic- 2 cloves finely chopped

onion- 1 small chopped into thin slices

carrot - 1 medium julienned

snow peas- 1/2 cup

green pepper-1 small julienned

yellow or red pepper- 1/2 small julienned

zucchini- 1/4 cup julienned

broccoli- 1/4 cup chopped into small florets

Method

Cook the noodles as per the package instructions.

Heat oil in a pan and add chopped garlic and onions. Saute for some time till the onions become transparent and then add the julienned vegetables. Stir fry in high flame for a few minutes. The vegetables should only be half cooked and should remain crisp . Now add the soy sauce, salt, pepper and vinegar. Then finally add the cooked noodles and mix it well . Noodles stir fry is ready to serve.

Ragda Patties

Ingredients

For Patties

Large potatoes-3

Bread slices-2(optional)

salt to taste

coriander leaves- a few chopped finely

turmeric powder-1/4 tsp

oil- a few tsps

For Ragda

Whole yellow peas(soaked overnight)- 1 cup

onion-1 chopped finely

turmeric powder-1/4 tsp

coriander powder- 3/4 tsp

cumin powder- 1/4 tsp

green chilli-3-4

ginger and garlic- 1" pieces

For serving

Ingredients for Date chutney

Dates- 6

Extract form small lime sized tamarind

jaggery-2-3 tsp

chilli powder- 1/2 tsp

cumin powder-1/2 tsp

Ingredients for green chutney

mint leaves- 1/2 cup chopped finely

coriander leaves- 1 cup chopped finely

green chillies-6

lemon juice- 2 tsp

cumin- 1/4 tsp

rock salt-a pinch

Thin sev

finely chopped onion, tomato and corainder leaves- little

Method

Pressure cook the potaotes, peel the skin, mash well and add salt and turmeric powder. Wet the bread slices in water, squeeze it and add to the potatoes. mix everything well and make small patties. Heat little oil in a tawa and shallow fry the patties until golden brown on both sides. patties are ready

Heat oil in a pan/pressure pan and add the finely chopped onions. grind green chilli+ginger+garlic to a coarse paste and saute it along with onions. Add the soaked peas, all the powders and cook till they are soft and mushy. ragda is ready now.

soak the dates in hot water or boil it in water for 2 minutes. Grind the dates to a fine paste and add all the other ingredients in a pan and bring to boil. When the mixture becomes thick ,date chutney is ready

Grind all the ingredients together for the green chutney.

For serving, place one or two patties in a plate, pour a ladleful of ragda on top of it, add little of date and green chutneys, sprinkle sev on top and garnish with chopped onion, tomato and coriander bits.

Black bean salad

I rarely make salads, though I know that they are very healthy. One of my friend had invited us for the thanksgiving dinner last year and this salad was one among the menu. I loved this salad as it was very attractive to see and it tasted great. I have made this thrice after having it in her house. Would really love to share it with u all.

Ingredients

Black bean- 1 cup

cucumber-1 small, chopped finely

onion- 1 small, chopped finely

tomato- 1 small, chopped finely

mango-1 big slice, chopped finely

coriander leaves- a few , chopped finely

green chillies-1 chopped finely

salt to taste

pepper powder- little

Method

Soak the black bean (if using fresh ones) overnight and cook till done (be careful not to overcook it). U can use the canned beans too and its very easy to make this salad with canned beans.

Add all the chopped veggies to the black bean and toss it up with salt and pepper. squeeze lemon juice and serve.

U can increase or decrease the amount of veggies as per ur taste. U can use any variety of beans to make this salad and add veggies such as carrots ,coconut,peas , boiled peanuts etc according to ur taste.

Ulli Theeyal

'Ulli' means onion in malayalam and 'Theeyal' means burnt food. The coconut should be fried well until brown in this dish. Theeyal is almost similar to Tamilnadu's kaara kuzhambu. We don't fry the coconut for kaara kuzhambu and we add vegetables like brinjal and drumsticks to it.
This is my contribution to the RCI: Kerala hosted by Jyothsna of Currybazaar and JFI:Onions hosted by Radhika of Radhi's Kitchen.

Ingredients

pearl onions- 30 -35 peeled and sliced
coconut- 1/2 cup
tomato- 1 small
coriander seeds- 2 tsp
cumin seeds- 1 tsp
chilli powder- 1 to 1 1/2 tsp or acc to taste
turmeric powder- 1/4 tsp
tamarind- lemon sized
oil-2 tbsp
salt to taste
For seasoning
mustard seeds- 1/4 tsp
split bengal gram- 1/4 tsp
curry leaves- a few
red chilli -1
methi seeds- slightly less than 1/4 tsp

Method

Soak the tamarind in water and extract the juice out of it.
Heat 2 tsp oil in a pan and add coriander seeds, cumin, 10 - 15 onions and coconut one by one and fry for a couple of minutes.
When cooled add this along with turmeric powder, chilli powder , tomato and grind to a fine paste.
Heat the remaining oil in a pan and add the seasonings one by one.Then add the rest of the sliced pearl/sambar onions and fry till it turns transparent.
Now add the ground paste and the tamarind juice. Add 1 cup of water to it and when it boils simmer the flame and close partly with a lid. Keep on flame for 15 to 20 minutes till the gravy thickens and oil seperates.
Serve hot with rice.

Note
U can add coriander powder and cumin powder too instead of seeds.
U can add brinjals and bittergourd instead of onions.
Check Anita's Ulli theeyal too.

Plum/fruit cake

Wish You all a very happy and prosperous NEW YEAR!!!!!

Back in India , during Christmas we used to receive plum cakes as gifts from our friends.Thought I would give it a try this year... Its the first time Iam baking this cake.... I followed the recipes of RP, and Mishmash and the cake turned out really great. Mishmash's recipe was classic and was very useful. Its completely their recipe and just for my own records I have blogged it.

Ingredients

All purpose flour- 1 cup

sugar- 1 cup

butter- 1 stick

dried fruits-(dates, raisins, dried cherries,plums,pears, prunes and apricots)- 1 cup

dried nuts-(almonds, cashews and walnuts) 1/2 cup

eggs-3

baking powder-1 tsp

baking soda-1/2 tsp

salt-1/4 tsp

vanilla extract -1 tsp

candied lemon and orange peels- 1tbsp

spice powder(cinnamon, nutmeg,clove and dry ginger)- 1 tsp(I used the ready made one)

Rum or Brandy- 1/2 cup or grape juice- 1/4 cup and orange juice- 1/4 cup
For caramelising

sugar-1/4 cup

water - 1tbsp + 1/2 cup

Method

Chop the dried fruits and soak them inRum /Brandy or grape and orange juice for a few hours.

Add 1/4 cup sugar and 1 tbsp water in a sauce pan and allow it to boil. Do not stir it and after a few minutes ,the sugar syrup changes to a cherry wood coloured caramel.Remove the pan from fire immediately ,keep under sink and add 1/4 cup of water to it. Be very careful as the caramel is very hot and it may splash. Let it cool completely. Add the vanilla essence to it.

Powder the sugar, chop the nuts and bring the eggs and butter to room temperature.

Sift the flour, baking powder,baking soda and salt. Add the spice powder to it and mix well.

Seperate the egg whites and yolks. Beat the whites until soft peaks are formed. keep aside .

Beat the powdered sugar and butter in a mixing bowl till light and fluffy.Now add the egg yolks to it one by one and beat well until the mixture is creamy.

Add the sifted flour and the caramel to it and mix well. Add the beaten egg whites and fold them in gently .

Preheat the oven to 350 degrees F. Line the cake pans with parchment paper and butter and dust them.

Now its time to add the chopped nuts and the soaked dry fruits to the cake mixture. Fold them gently into the cake batter. Spoon them into the greased cake pans and bake them for 50 minutes to 1 hour. The cake is ready when a toothpick inserted into it comes out clean.

Cool completely before storing it.

Rava Kesari

Ingredients

Rava/sooji- 1 cup

Sugar- 1 1/4 to 1 1/2 cups

water- 1 1/2 cups

milk- 1/2 cup

ghee- 4 tbsp

cashews- a few

Raisins- a few

cardomom powder-1/4 tsp

kesari colour/orange food colour-a pinch

Method

Heat 3 tbsp of ghee in a pan and fry the rava for a few minutes till a nice aroma comes out. keep aside.

Boil the water and milk with the food colour and add rava to it slowly by stirring continuously , so that no lumps are formed.

Add sugar and mix well. By this time the rava would have been almost cooked and so reduce the flame and keep stirring in between.

In another pan heat 1 tbsp of ghee and add cashews and raisins. Fry till golden brown and pour over rava mixture. Sprinkle cardamom powder and mix well.

Kesari is ready to serve.

note

I used the fine semolina variety. If u are using the regular sooji, then add 3 cups of milk+water.

Vazhaipoo kuzhambu (Banana flower/blossom curry)

This is a simple and easy to prepare kuzhambu prepared with banana blossom ,which is a very healthy vegetable and has lots of medicinal properties too. This is my MIL's recipe and I love to share this with you all.

Ingredients

Vazhaipoo(banana flower/blossom)-1

onions- 2 medium sized

green chilli -1 slitted

coconut milk- 3/4 cup( If using canned coconut milk just use 4 tbsp)

chilli powder- 1 tsp or acc to taste

coriander powder- 1 tsp

jeera powder- 2 tsp

oil- 4-5 tsp

salt to taste

Method

Wash the whole blossom in water and start peeling the outer purple layers and the flowers inside them.

Keep on peeling the layers. The color of the purple cover will change to a pale hue and the flowers will become more tender as you reach the inner part.

Collect these tender flowers and keep peeling the layers till whole blossom becomes small enough to hold in ur palm.

Slit the blossom vertically into two.

Soak the blossom and the flowers in yogurt water to pervent it from turning brown.

Heat oil in a pressure cooker/pan and fry the chopped onions and green chilli. When the onions turn transparent add chilli,coriander and jeera powders. Fry for a minute and add the coconut milk and 1/2 cup of water to it.

When the coconut milk boils add the banana blossom along with the tender flowers. Check salt and pressure cook for one whistle.

Serve hot with rice.

Note

Cleaning the flower takes time and will make ur nails dirty. Apply yogurt or cooking oil or wear gloves in ur hands and clean them.

The peeled flowers before the tender stage can be used to make poriyal.

You can make mushroom and cauliflower kuzhambu too by follwing the same method.

Spinach Dal

In Tamilnadu , we cook toordal with turmeric powder,do the normal seasoning and have it with ghee and rice. ..just plain dal without any veggies and we call this ' parupu saadham'. I have had paruppu only like this in my house. But after marriage, I came to know that dal can be cooked with veggies like spinach ,methi, mangoes etc.. thru my telugu friends. I found that interesting and different and started cooking toordal with veggies. Loved Indira's mango dal too. This is a simple ,yet tasty recipe of spinach dal which is one among my favourites. Its my entry to JFI event :toordal ,hosted by Linda of 'out of the garden'.

Ingredients

Toor dal- 1 cup

spinach- a small bunch

bell pepper- 1 medium chopped into cubes

onion- 1 medium chopped finely

tomato- 1 medium chopped finely

green chillies- 3 slitted

brinjal- 1 medium chopped into cubes

turmeric powder- 1/4 tsp

tamarind water- little

salt to taste

seasoning

Oil- 1 tbsp

mustard seeds- 1/4 tsp

split urad dal- 1/4 tsp

jeera- 1/4 tsp

curry leaves- a few

red chilli-1

Asafoetida- a pinch

Method

Wash the spinach well and chop it ..

Heat oil in a pressure pan/cooker and add the seasoning ingredients one by one. Then add the onions and green chillies and fry for a minute. When the onions turn transparent add the tomatoes , fry for some time and then add the chopped bell pepper ,brinjal pieces and spinach.

Fry for some time and then add toor dal and turmeric powder. Add 2 cups of water and pressure cook this for 15 minutes.

Add salt and little tamarind juice to dal , boil it for a couple of minutes and serve hot with rice.

Diwali Treats- Cashew kathli

WISH U ALL A VERY HAPPY DIWALI!!!!!

This year for diwali, I made murukkus and cashew kathli. U can find the recipe of murukku here. This cashew kathli recipe is very easy to make and believe it, it is made without ghee. U can just make this within half an hour and u will surely love it. Love to share it with u all. This will go in as my entry for JFS:Diwali event hosted by Vee of Past,Present and Me

Ingredients

cashews- 500 gms

sugar- 250 gms

water-1/2 cup

silver warq(optional)

Method

Dry roast the cashews slightly for one minute in a pan. The cashews should not change in colour. When you touch the cashews after frying ,it should just be warm. Grind it immediately to a fine powder in a blender.(If we grind the cashews without frying slightly, it will not become a fine powder. ) Heat water and sugar in a non stick pan till one string consistency. It may take 3 to 4 minutes. Reduce the flame and add the cashew powder to the sugar syrup. Stir it till it becomes thick and almost in a dough consistency. If u take out a pich of dough and roll it with ur fingers , it should not be sticky like the halwa. Remove from fire and allow it to cool for a minute. When it is slightly warm knead it like a chappathi dough.

Roll out into a big square , 1/4" thick in a greased platform. Apply silver warq and cut into diamonds.

Quesadillas

Quesadillas are quick and easy to prepare, taste great and they make a good meal too. Here is how I make them...

Ingredients

Flour Tortillas-2
Canned Jalapenos-3 t0 4 pieces
canned cherry peppers-3 to 4 pieces
green bell pepper-1/4 chopped finely
white onion-1/4 cup chopped finely
button mush rooms- a few chopped
cheddar/monterey jack cheese- acc to ur taste
olive oil-3 tsp

Method

Heat 1 tsp of oil in a pan and saute the onions, bell pepper and mushrooms for 2 minutes and keep aside.
Heat 1 tsp of oil in tawa/pan and place a flour tortilla. Place the mushroom mixture,cherry pepper slices and Jalapeno slices in the middle of the tortilla leaving 1 inch space all through the sides.
Add cheese and place the other tortilla on top. press the sides and turn over. Add oil to the sides. place some weight on top of it till the cheese melts and the tortillas are slightly toasted.
Cut into wedges and serve with sour cream or salsa.

note

U can add any number of fillings like lettuce,tomatoes,cucumbers and black beans as per ur wish. No need to saute the onions and bell peppers if u are not adding mushrooms.