Tuesday, June 28, 2011

EGGLESS BANANA CHOC CHIP MUFFIN

     I am so happy while writing this post, since it is my first baking post and even my first baking attempt too. I can say this muffins is a perfect recipe for beginners in baking and i adopted this from Madhurams Eggless Cooking blog. It was planning to start baking for a long time and to my surprise my friends surprised me with a baking oven on my wedding anniversary. Yesterday i baked this muffins for my daughter ,who turned 10 years, and she enjoyed this a lot along with her friends.

Picture Updated:

muffins

Friday, June 24, 2011

METHI PAKODA KADHI

     For the first time i tried kadhi after i tasted in my friend’s place and that really turned out so well. I took the recipe from her, the original source of the recipe is from Tarla dalal’s space. I slightly modified the original recipe to suit my family’s taste. Thanks J for introducing such a yummy dish to me.
Methi Kadi 2 

Tuesday, June 21, 2011

SEMIYA UPMA |VERMICELLI UPMA |SOUTH INDIAN BREAKFAST RECIPES

EASY TO MAKE BREAKFAST/EVENING TIFFIN

  semiya-upma After a long time i am sitting and writing a post. Still feeling very lazy to come back to routine after a wonderful holiday for a week in  Thailand. I must thank all my friends who visited my blog and posted their encouraging comments , even when i miss their  wonderful posts.
Two years back, one day  when i was talking with my friends in the evening, and  discussing about the dinner plan,i told i am planning to make semiya upma,and  one among the group told that making upma with semiya/vermicelli is totally new to her. Somehow that incident came to my mind yesterday while i was making this for my breakfast. Since blogging was in the back of my mind ,as to what to post, i clicked while making the upma  and here comes the recipe.

Wednesday, June 15, 2011

KURKURI BHINDI( LADIES FINGER FRY)

OKRA FRY.

        Normally we don’t order starters when we go out to eat as we feel it will spoil our appetite especially for the kids, but 2 weeks back when we went out for lunch on a rainy day afternoon we ordered for  kurkuri bhendi ,a simple and delicious  starter ,made with okra .  The entire family was so impressed with the taste and kids  wanted to make me again at home and i tried it on the very next day . It turned out so crispy and i am here with the recipe of Kurkuri Bhindi.

bhendi fry

INGREDIENTS:

LADIES FINGER 300 GMS
RED CHILI POWDER 1/2 TSP
BESAN/GRAM FLOUR 2 TBLSP
CHAT MASALA A GENEROUS PINCH
SALT AS NEEDED
OIL FOR DEEP FRY

 

bhindi fry

METHOD:

  • Wash the okras and pat dry it with a kitchen towel.
  • Cut them into thin horizontal slices or round ones as you prefer.
IMG_8874 IMG_8863

  • Mix all the ingredients, except oil ,with the cut okras.
  • Heat the oil in the kadai.
  • When the oil becomes hot,bring the flame to medium and throw in the okra mixture.
  • A handful is enough for frying in one batch.
  • Fry it till the sound of the oil ceases.
IMG_8878 IMG_8881

  • Repeat the same procedure for the rest of the okra.
  • Drain it in a kitchen towel.

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  • Serve hot as a evening snack along with a hot cup of coffee/ tea..

IMG_1835

Note:

  1. Keep in mind that chat masala contains salt.
  2. You can add a tblsp of Rice flour to the okra before frying.

Friday, June 10, 2011

ONION GOTSU

SIDE DISH FOR IDLI/DOSA.

   Today i am sharing one of my favourite dish ,made with shallots , from my mom’s kitchen which we enjoyed during our childhood days, with hot idlis and dosas.  I still remember my mom keeps on making hot hot dosa and me ,my sister and my father used to relish them sitting on the floor in the kitchen and we will feed our mom also in between . When i was typing the title the entire scene came to my mind and i just wanted to share with that here..

onion gotsu

INGREDIENTS

SHALLOTS 1 CUP(FINELY CHOPPED)
SAMBAR POWDER 1 AND 1/4 SPOON
TAMRIND EXTRACT 3/4 CUP
COOKED MOONG DAL 3 TBLSP
SALT AS NEEDED
TURMERIC POWDER A PINCH
OIL 1 TSP
MUSTARD SEEDS 1/4 TSP
URAD DHAL 1/4 TSP
CHANNA DAL 1/4 TSP
RED CHILI 1 NO
ASAFOETIDA A GENEROUS PINCH
CURRY LEAVES FEW

onion gotsu

METHOD:

  • Peel the skin of the shallots and chop them finely.
IMG_8739 IMG_8740

  • In a kadai add the oil and throw in the mustard seeds, urad dhal, channa dal , red chili and asfoetida.
  • When the mustard splutters and the dhal turns brown add the onions.
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  • Saute till the onions turns pink.
  • Now add the tamarind extract, sambar powder, turmeric powder and salt.

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  • Allow it to boil in a low flame for 8-10 minutes.
  • Dilute the cooked moong dal with a cup of water and add to the onion gravy.

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  • Bring it to boil.
  • Garnish with curry leaves.
  • Serve hot.

 

onion gotsu

Tuesday, June 7, 2011

SABUDANA KICHIDI/SAGO UPMA

      I rarely include sago/javvarisi in my cooking ,when i learnt Sabudana vada from my friend, my hubby who is a great fan of this cute white sago pearls wants me to make sabudana kichidi , but to be more frank, i don’t want to give it a try as i thought it will taste horrible and stick to mouth if we make kichidi with sabudana. One day when i tasted this in my friend’s place ,to my surprise it tasted so well and now a days sabudana kichidi is a a regular one which i make once in a week for our breakfast.

sabudana upma

INGREDIENTS:

SAGO/JAVVARISI 1 CUP
POTATO 1 NO
PEANUTS 1 HAND FULL
CUMIN SEEDS 1/4 TSP
CURRY LEAVES FEW
SALT AS NEEDED
OIL 1 TBLSP
GREEN CHILLI 2 NO
MUSTARD SEEDS FEW
LEMON JUICE 1 TBLSP

sago upma

METHOD:

  • Wash the sago pearls for 2-3 times and drain the water.
  • Sprinkle the water on that and keep it aside closed for 2 hours.

wash the sago

  • Roast the peanuts in a kadai and when it is cool, de skin the peanuts.
  • Since i used the peanuts without skin i just roasted it and made a coarse powder.
  • Grind the peanuts coarsely.
IMG_7918 IMG_7920

  • Cut the potatoes into cubes and chop the chilies .

cut the potatoes

  • In a kadai, add oil and throw in the mustard seeds ,cumin seeds and curry leaves
  • Add the green chilies and the potatoes.

add potatoes

  • Cook in medium flame till the potatoes turns soft.
  • When it is done add the sago which we soaked and kept aside.
  • Sprinkle salt and a little water to this.

IMG_7926

  • Mix it gently and add the coarsely ground peanut powder.

add peanut

  • Switch off the flame.
  • Sprinkle lemon juice over that.
  • Gently mix together.
  • Serve immediately .

sago upma

Note:

  1. Instead of washing and keep the sago for 2 hours, you can just immerse the sago in water and leave it over night.
  2. If doing that, drain the excess water if any before making the upma.
  3. You can add any veggie of your choice for variation.
  4. Adding capsicum to this will enhance the taste and flavour.

Thursday, June 2, 2011

PASTA SALAD RECIPE

Diet salad | Indian diet recipes
  When i saw Pasta Salad recipe in Tarla dalal ‘s space i was so tempted to make this and that was so colurful to eyes  and very was  filling for the tummy too. This recipe is a real treat for dieters..
pasta salad 3
For original recipe Click here.

INGREDIENTS:
FOR SALSA DRESSING:
TOMATO 2 NO
GREENCHILLI 2 NO
SALT AS NEEDED
SUGAR 1 TSP
CORINADER LEAVES FEW
DRIED OREGANO 1/2 TSP

OTHER INGREDIENTS:
PASTA 1/2 CUP
BEANS 1/4 CUP
CARROTS 1/4 CUP
CAULIFLOWER 1/4 CUP
TOMATO 1 NO
SALT TO TASTE
pasta salad 2

METHOD:
  • Chop the beans finely and cube the carrots.
  • Make the cauliflower into small florets.
  • Blanch the veggies.(Just immerse them in Boiling water for a minute)
blanch
  • Cook the pasta with salt in a heavy bottomed vessel for 7-9 minutes.
  • When it is done drain the water and run it in water by placing it in a colander.
IMG_8651 IMG_8655
  • Immerse the blanched veggies and pasta in ice cold water for 20 minutes.
To make salsa dressing
  • Chop the tomatoes , green chillies and coriander leaves very finely.
  • In a bowl, combine the ingredients(give under salsa dressing list)
  • Mash them  continuously with the back of a spoon.
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  • Drain out the water from the veggies and pasta mix.
  • Deseed a tomato and chop it into cubes.
  • Mix it well with the veggies and pasta.
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  • Keep the salsa and the veggie pasta mix separately in the fridge and mix them while serving, by adding salt to the veggies.
  • Serve immediately.
  pasta salad 1

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