Thursday, March 29, 2012

Sweet Mangalore Aval


I wonder who could have named this simple dish like that:-).I remember my mom making this when we were back from school. Have asked her a couple of times about the intriguing name, but she didn't know. Anyway...WHAT IS IN THE NAME??????If you are person who likes sweet and spiciness at the same time then this one is for you.
INGREDIENTS
Beaten Rice Flakes/Aval   1cup(thin variety)
Red chillies                  2
Coriaander seeds         2 tsp
Cumin seeds              1 tsp
Grated coconut         1/2 cup
Jaggery                3-4 tbsp
Ghee                   1 tsp
Mustard seeds      1 tsp
Curry leaves     few
PREPARATION
Grind coriander seeds, cumin and chillies in a mixer caorsely
Now add the coconut and grind again. 
Finally add the jaggery and grind once. It sort of becomes a paste.
Now mix the rice flakes with this thoroughly
Add the necessary salt and mix well
Heat Ghee in a kadai. Add mustard seeds and when they splutter add the fresh curry leaves. 
Mix well and serve
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14
Linking this to Kid's Delight, hosted by Rujuta themed on Easy to make Snacks under 30 mins




Wednesday, March 28, 2012

Corn Paneer Aloo chat

When you have a kiddo who loves aloo, paneer, it is pretty much easy to whip in this chat.The tangy chatpata taste lingers on and the experience it just awesome. Without much ado let me go straight to the recipe
INGREDIENTS
Recipe source: Adapted from Paneer by Tarla dalal
Paneer cubes 2 cup
Baby potatoes 2 cup
Sweet corn 1 cup
Green chillies 2
Chat masala 2tsp
Lemon 1/2
Salt to taste
Oil for shallow frying
PREPARATION
Cook the corn until tender
Cook the baby potatoes till soft, drain, remove the skin and keep aside
Cut the paneer into cubes
Heat oil in a kadai. Shallow fry the potatoes, paneer in batch till they turn slightly brownish. Let it rest on an absorbent paper. Finally fry the green chillies in the same oil and take it out
Mix everything in a bowl. Sprinkle salt and chat masala.
Mix well. Squeeze lime and see your kiddo enjoy the snack:-)
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14
Linking this to Kid's Delight, hosted by Rujuta themed on Easy to make Snacks under 30 mins

Tuesday, March 27, 2012

Eggless Microwave Chocolate Cup Cake

Hi
5th day into the quick snacks Marathon, I was sort of getting stuck.I wanted to cook something which I have never done earlier and my daughter was there to help me out. She being a chocoholic had bookmarked a recipe from Tomato Blues which would be ready in a jiffy.I looked through the recipe to see the ingredients and I had all the ingredients. So here is my snack for today though this could have been better as a dessert!!!!
INGREDIENTS
All purpose flour 6tbsp
Cocoa powder 2 tbsp
Powdered sugar 6 tbsp
Chocolate biscuits 3
Baking powder 1/4 tsp
Salt a pinch
Oil 6tbsp
Milk 6tbsp
Vanilla 1/8tsp
PREPARATION
Mix all the ingredients in a wide mouth vessel
Make a well in the center
Add oil, milk and vanilla
Whisk everything together well
Pour into 4 ramekins . If you do no have ramekins pour it into microwave safe teacups
Cook in micro high more for 1 minute.
Prick with a toothpick at the center and see if it comes out clean. If there is some moist batter sticking to the toothpick , cook for 20 more seconds
Voila......you have baked cooked the delicious chocolate cake  in a jiffy
Go ahead and show off your culinary skills
Serving Suggestions: Serve warm with a dollop of vanilla icecream!!!!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14
Linking this to Kid's Delight, hosted by Rujuta themed on Easy to make Snacks under 30 mins
Linking this to MEC started by Srivalli and hosted by Privish





Monday, March 26, 2012

Palak Pakoras

Right from the day I set my eyes on these pakoras at Madhuri's blog, I have been wanting to try this.Whenever there is palak at home, either I did not feel like frying , or my daughter wanted something sweet that particular day or for some reason frying these golden beauties was getting postponed indefinetely. Today I decided that "Come what may...I shall fry these yummy pakoras" and I definitely do not repent.These pakoras came out so perfect , crunchy with a burst of flavours and textures as you eat into it. I wish i could parcel this to Baroda and Bhubaneshwar (niece and nephew)
INGREDIENTS
Palak 1 bunch
Onion 1
Garlic 2 cloves
Chilli powder 1 tsp
Cumin powder 1 tsp
Gram flour 1 cup
Rice flour 3 tbsp
Oil for deep frying
Salt to taste
PREPARATION
Cut the palak , onion and garlic very finely
Mix all the ingredients in a bowl adding water little by little.
The consistency of the dough should like the chapathi dough.
Heat oil in a kadai.
Pinch small balls from this dough and roll between greased palms.
When it heats up sufficiently,Fry these pakoras in batches till they turn golden brown and the sizzling stops
Drain in on an absorbent paper and serve hot with spicy tangy tomato sauce
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14
Linking this to Kid's Delight, hosted by Rujuta themed on Easy to make Snacks under 30 mins
Thank you Madhuri for this wonderful recipe




Sunday, March 25, 2012

Schezuan Gobi

Hi
I am a little wary of weekends....Well that is because i think it a holiday for me from the kitchen and my family thinks it is holiday for them from their routine....meaning they will want something different, nice, delicious food to be dished out at regular intervals:-)Jokes apart:-)...I love the weekends as I get to spend some quality time with my family.And snacks on weekends need to be everyone's favourite too. So schezuan gobi is my daughters favourite and my hubby happens to like it too
INGREDIENTS
Cauliflower 1cup( small flowerlets)
Onion 1
Green pepper 1
Garlic ginger paste 1 tsp
Green chilli paste 1 tsp
Tomato sauce 2 tbsp
Soya sauce 2 tsp
Corn flour 1 tbsp
Spring onion white 1/4 cup
Spring onion green 1/4 cup
Vinegar 2 tsp
Brown sugar 1/2 tbsp
Oil 2 tbsp
Salt to taste
FOR MARINADE
Black pepper powder a pinch
Ginger garlic paste 1 tsp
Corn flour 1 tbsp
Water 3-4 tbsp
Salt to taste
PREPARATION
Cut the cauliflower into small flowerlets. Boil them for 2 minutes in very hot water.Drain and remove the moisture.
Slice the onions very thinly. Cut the capsicum into thin slices. Chop the spring onions likewise
Marinate the cut cauliflower in the ingredients listed below MARINADE for 10 minutes.
Heat a pan with very less oil and and shallow fry the marinated cauliflower in batches
In the and keep aside same pan add 1 tbsp of oil and saute the onions. When they turn transparent add the ginger garlic paste.Add the chilli paste and fry.
Now dunk in the cut capsicum and fry for 2 minutes. Add the sauces and fry on high flame.
Now add the fried cauliflower and salt and mix well.Add the Spring onion green and fry for another 2 minutes taking care not to burn the veggies.
Mix the corn flour in 3-4 tbsp of water and pour it into this. Mix well and cook for another 2 minutes.
Switch off the stove
Serve warm
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14
Linking this to Kid's Delight, hosted by Rujuta themed on Easy to make Snacks under 30 mins

Saturday, March 24, 2012

Tomato Dhokla

I have cooked Dhokla and peas dhokla. But this name intrigued me when I saw it on Radhika's space.Since I am doing kids delight under 30 minutes as theme,I decided to try this and it was perfect snack for my daughter. My nephew happened to visit us today and he gave a thumbs up too.This is a perfect guilt free snack for not only a kid but for us too:-)
INGREDIENTS
Gram flour 1 cup
Tomato 1
Water 1/2 cup
Curd 1/2 cup
Ginger paste 1 tsp
Vinegar 1/4 tsp
Chilli powder 1 tsp
Sugar 1tsp
Fruit salt 1tsp
Salt to taste
Oil for greasing
FOR TEMPERING
Mustard seeds 1tsp
Asafoetida a pinch
White sesame seeds 1 tsp
Water 1tbsp
Oil 2 tsp
Coriander leaves for garnish
PREPARATION
Blanch the tomato in 1/2 cup of water. Let it cool. Remove the skin and puree it along with the water. Pass it through a seive and keep it aside
Grease a plate with oil.
Mix together gram flour, chilli powder, salt, sugar in a vessel.
To this dry mixture add curds, Tomato puree, ginger paste and vinegar. Mix well
Now sprinkle the fruit salt on top of the batter.
Mix well and transfer it to a greased plate
Steam for 15 minutes or till a skewer comes out clean. Remove the plate and let it cool
Invert it on a bigger plate and unmould it.
Cut into desired shape
Now heat the oil in a pan. Add mustard seeds and when it crackles add the asafoetida and sesame seeds.. Switch off the fire and let it cool. Once it cools add 1Tbsp of water and pour this on steamed dhoklas
serve garnished with coriander leaves and fresh grated coconut.
Serve with a tangy green chutney
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14
Linking this to Kid's Delight, hosted by Rujuta themed on Easy to make Snacks under 30 mins

Friday, March 23, 2012

Eggless Carrot corn Muffin

Hi
Somedays just doesn't happen to be your day.Today has been one of the such days for me. Nothing seems to happen right today. I had bookmarked these muffins from Srivalli's space and set out to bake it for the second week of BM.Did they turn out perfect????....not at all:-(...I guess this was in continuance to my woes.....The highlight being that my first set of muffins, landed up being not baked fully and finding their way into the bin. The culprit being my oven, which had to go on a strike only today when I was baking.But I wouldn't just give up. Baked one more batch of these yummy muffins for my kiddo and it baked just perfectly well.I just hope the rest of the day turns out better!!!!!
Preparation Time:10 mins
Baking time: 20 mins
INGREDIENTS
All Purpose Flour 1 cup
Carrots 1 cup
Corn Kernels 1 cup(cooked)
Fresh Coriander, finely chopped - 1/2 cup
Green chilli 1(optional and cut finely)
Baking Powder 1 tsp
Cooking Soda 1/2 tsp
Salt 1/2 tsp
Curds 1 tbsp
Tomatoes puree 1/2 cup
Milk 3/4 cup
Olive Oil 1 tbsp
PREPARATION
Steam the corn and let it cool
Preheat the oven to 200C
grate the carrots, cut the chillies finely
Mix the flour, baking powder, baking soda and salt.
Add all the ingredients to this and mix well
Spoon it into muffin moulds and bake them for 20-25 minutes
Serve warm
NOTE:you can bake these in microwave too. Check out for the method of cooking in microwave in Srivalli post
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14


Wednesday, March 21, 2012

Paneer Capsicum Masala Dosa

Ever since Anusha told me about this dosa, I wanted to try it and finally I cooked it today. And i must say...IT is very delicious!!!!!!
INGREDIENTS
For the dosa batter
Par boiled rice 4 cups
Urad dal (whole ) 1 cup
Fenugreek seeds 3 tbsps
Salt
FOR THE STUFFING
Paneer 1 cup
Capsicum 1
Onion 1
Tomato 1
Chilli powder 2 tsp
Turmeric powder 1/4 tsp
Garam masala 1/2 tsp
Ginger garlic paste 1 tsp
Oil 2 tbsp
Cilantro 1 tbsp
Salt to taste
PREPARATION
Soak rice, dhal and fenugreek separately for 4-5 hours
Grind the dhal first into a very smooth paste with less water.
Remove and keep aside.
Now grind the rice and fenugreek to a smooth paste.Add the dhal to this and grind again with the necessary salt
Transfer this to a vessel and let it ferment over night
FOR THE FILLING
Cut all the vegetables finely
For the stuffing, heat oil in a Pan. When the oil heats up sufficiently add the onions and saute until it turns transparent.
Now add the ginger garlic paste and saute for a minute
Next add the tomatoes and saute until oil leaves the sides.
Now add all the dry powders and saute for a minute.
Add salt and mix well.
Now add the capsicum and saute for few minutes and then dunk in the crumbled paneer and mix well.
Final assembly according to anusha
Heat a girdle or a tawa. Spread one ladle of dosa batter evenly on the tawa and wait for the dosa to become brown and crisp. Make sure its well cooked and spread the required amount of stuffing. Fold the dosa and serve with coconut chutney or tomato chutney or peanut chutney.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14
Thank you Anusha. Dosa is definitely very filling and delicious. A special thanks from Vibha:-)

Tuesday, March 20, 2012

Karacha Maavu Dosai / Mixed flour dosa

This is an instant type of dosa and very easy to make and when served with sambhar and chutney, everyone is sure to like it.If you have had Rava dosa from saravana Bhavan. and like d it, then you will surely love this delicious dosa with those innumerable small holes and the crispy egdes!!!!!!
INGREDIENTS
Rice flour 1 cup
Whole wheat flour 1/2 cup
Rava 1/4 cup
Asafoetida 1/4 tsp
Green chillies 2
Salt to taste
Oil
PREPARATION
Cut the chillies very finely
Mix all the flour with enough water to make a little watery smooth batter
Heat a tava and grease it lightly with ghee. Pour 1 ladle full of batter in a circular manner.
s soon as the hole start forming reduce the heat.
Pour a little oil in the holes of the dosa and around it,cook till it starts to brown and then flip over and cook the other side too until crisp.
Serve with onion sambhar and coconut chutney
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

Monday, March 19, 2012

Cabbage Adai

They say "Help will come to those who seek"...and it came to me too:-)....in the form of two friends/bloggers. When i was mentioning about my dosa debacle to Anusha(A lovely food blogger and a great writer)She suggested that I try adai and when KP(A father figure to me and an amazing writer) heard that I was making adai today , he suggested that I use cabbage with it. Thanks to both of them we had a lovely , yummy sumptuous dinner
INGREDIENTS
Raw rice 1/2 cup
Par boiled rice 1/2 cup
Tuvar dhal 1/3 cup
Urad dhal 1/3 cup
Bengal gram dhal 1/3 cup
Red chillies 8-10
Ginger 1/2' piece
Cabbage 1/2 cup
Salt to taste
Oil
PREPARATION
Soak both the rice together for 3-4hours
Soak all the dhal's together for 3 hours
Grind rice, dhal, chillies and ginger to a paste in a mixer. Add salt and grind again.
Let the batter not be very smooth. A little coarseness adds to the texture.
The batter should not be runny too
Add finely chopped cabbage to this and mix well
Pour a ladleful of the batter on the tava and spread it using a circular motion, to make a thin dosai, keeping it in very low flame
Drizzle a little oil on the sides and cook.
When the lower side turns a little brown. turn over and cook on the other side
Repeat with the remaining batter to make those dosas
Serve hot!!!!!Tastes best with Dosai Molaga podi!!!!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

Sunday, March 18, 2012

Jowar Dosa / Jolada dosai / Shorgum Pancake

Hi
I hail from karnataka and Jowar/Sorghum is one of the staple grains grown there. Jowar is known for its nutritive properties such as a high vitamin B source and non glutenous .I have heard some reports that say that Jowar/Sorgham is good for diabetics too.Since it is a good source of Vitamin B,,I try to cook it often at home. Sometimes when my mom is around she helps me to make Jollada Roti(Yes..I can't do it the way she does:-( )When she is not around for my guidance it is in this form that I try to incorporate all the goodness of Jowar into our menu
INGREDIENTS
Jowar flour 1 cup
Black gram dhal/ urad dhal 1/4 cup
Onion 1
Green chiliies 2
Grated coconut 2 tbsp(optional)
Coriander 2 tbsp
Salt to taste
Oil
PREPARATION
Soak the blackgram dhal in water for 3 hrs
Grind it into a smooth batter.
Cut the onion, chillies, coriander finely
Mix jowar flour, dhal paste, chillies, onion ,coriander and salt adding more water if necessary to form a batter of dropping consistency
Heat and grease a non-stick tava with oil.
Pour a ladleful of the batter on the tava and spread it using a circular motion, to make a thin dosai, keeping it in very low flame
Drizzle a little oil on the sides and cook.
When the lower side turns a little brown. turn over and cook on the other side
Repeat with the remaining batter to make those dosas
Serve hot!!!!!
If you are wondering whether this dosa will be as crisp as the one which we usually make with rice......I think this picture speaks for itself!!!!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

Saturday, March 17, 2012

Sprouted Moong Dosa

HI
Generally all of us in my home are very early risers. Exception is on weekends when we are up a little late than the regular time.Last night as usual I planned my menu for this morning's breakfast and had a sound sleep. Woke up smiling(weekend) only to find something strange........The house seemed to be very silent without the usual noise from the TV and the chitter-chatter over the phone. Looking around t I saw a note glaring at me on the dining table saying that"Am out, did not want to disturb you. Will be back for lunch".....my hubby not home:-(....Went to my daughter's room and saw that she was deep asleep....and my MIl was doing her usual chores. So I just went on with the usual stuff and it was time for the Breakfast!!!!I called out to both of them and the answer was so fast from both which is unusual:-)...both said "NOT HUNGRY.....DIRECT LUNCH PLEASE".HUH!!!I yelled back..why????????I have prepared!!!!!!!!!!but No one answered:-(This sudden disappearance and non hunger from everyone made me activate my grey matter a little.......and the wisdom dawned on to me....."IT IS THE DOSA MANIA THAT HAS TAKEN OVER ME FOR SOME TIME NOW". Well the episode did not end with this....I guess they thought that they escaped the torture...little did they know that They had to endure it after all:-)...yes, sprouted moong dosa was part of their lunch too...yayyyyy:-)But I was very surprised as the so called ordeal ended because dosa was the dish most sought after....
Verdict: Best dosa you have ever made and a lovely combo!!!!!!!!!!
So...I won over their Heart/stomach:-) yet again!!!!!!!!
INGREDIENTS
Sprouted Moong 1 cup
Raw rice 1 cup
Green chillies 2
Salt to taste
Oil
PREPARATION
Soak the rice in warm for 3 hrs.
Grind the rice, sprouts, chillies and salt together till it becomes a smooth batter of dropping consistency.
Heat and grease a non-stick tava with oil.
Pour a ladleful of the batter on the tava and spread it using a circular motion, to make a thin dosai, keeping it in very low flame
Drizzle a little oil on the sides and cook.
When the lower side turns a little brown. turn over and cook on the other side
Repeat with the remaining batter to make those dosas
Serve with a hot spicy chutney like the chettinad chutney
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

Friday, March 16, 2012

Carrot Salad

HI
It is wednesday and it is time to blog hop too:-). For the month of march I am paired again with Archana and I chose this simple colourful salad from her recipes.
This salad looks colourful, packed with Beta carotene is very refreshing for the hot scorching summer of chennai.
INGREDIENTS
Carrots 2
Green chilli 1
Coriander 1 tbsp
Curd 1/4 cup
Salt to taste
PREPARATION
Select fresh carrots, wash and clean it. Remove the skin and grate it finely.
Chop the chilli into very fine bits too
Clean and cut the coriander into fine bits too.
Mix the above with fresh curd and salt.
Mix well and serve as an accompaniment to any prepared rice variety/Pulav
Linking this to Bloh Hop Wednesday