Show and Tell

Time to take rest

2011-12-17T16:41:00.000-08:00

Dear friends,
I just want to share the news of my absence from the blogosphere as I broke my right arm and got the surgery done recently. I'll try to visit my blogger buddies whenever it is possible.
I hope you will pray for my fast recovery.

Roaster Bellpepper and Tomato Chutney

2011-12-02T14:39:00.000-08:00

When I hear about chutney I started drooling. This chutney is by roasted bell pepper and tomatoes. Roasting them is to enhance the flavors and the flavors are to die for. This chutney can go very well with dosa, idli, chapati or even you can use it as pasta sauce or spread on the toast.

Ingredients
Red Bellpepper (Big one) - 1
Tomatoes - 2
Salt - per taste
Red chili powder - per taste
Oil - 2tsp
Mustard seeds - 1/4 tsp
Chopped Onion - half
Method

Wash and pat dry the bell pepper and tomatoes.
Roast them on the stove top until the skin is charred and they are soft. By this time your home will be full of sweet aroma.
Put them in a steel box covered so that they will stay in their steam. It will help in taking their skin off.
When they are cool take off the charred skin.
Remove the stems and the seeds of the bell pepper.
Blend them in a blender until every thing is smooth.
Heat the oil in a pan.
Add mustard seeds and asafoetida.
Add this tadka to the chuntey.
Taste and adjust the seasoning.

Stuffed rava idli with roasted bellpepper and tomato chutney

2011-12-01T14:34:00.000-08:00

Ingredients
Rava - 2 cups
Yogurt - 2 cups
Water as needed
Salt - as per taste
Oil - 2 tbsp + greasing idli mould
Mustard seeds - 2 tsp
Urad dal - 1tsp
Chana dal - 2tsp
Asafoetida- 1/8 tsp
Grated ginger - 1 tbsp
Chopped Green Chili - 1 tbsp
Grated Carrot - 1 big
Chopped Curry leaves - 2 tbsp
Chopped coriander leaves - 2 tbsp
Baking Soda - 2 big pinch

Method

Heat oil in a pan and add mustard seeds.
When seeds started popping, add asafoetida.
Add urad dal and channa dal.
Add ginger and chili.
Add rava and fry until it turns light brown.
Remove from the stove and let the rava cool.
In a large mixing bowl mix rava, carrot, curry leaves, coriander leaves, yogurt, salt and baking soda.
Cover and let it sit for 30 minutes.
Grease the idli moulds.
Prepare the idli cooker with adding water into that.
Pour little idli batter in idli plate.
Now add Bellpepper and tomato chutney.

Cover the chutney with idli batter.
When water in the cooker start boiling, place the idli mould in the cooker.
Place the lid.
Cook for 10 minutes.
Serve hot.

This goes to LGSS _ Tomato started by me and hosted by Anu

and Potluck Party

Savory Semolin Cake

2011-11-30T15:25:00.000-08:00

This is another week of Blog Hop Wednesday and I'm hopping on Neha's blog From My Heart. I'd already bookmarked this recipe. Now I got the reason to make it. This is another tea time snack and very easy to make and it can be enjoyed any time.

Ingredients

Semolina - 1 cup

Yogurt - 1 cup

Water - 1/2 cup

Peas - 3/4 cup

Carrot grated - 1 cup

Green onion - 1/2 cup

Ginger grate - 1 "

Red chili powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Salt - 1 tsp

Oil - 2tbsp

Curry leaves - 1 tbsp

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Baking soda - 1/2 tsp

Baking powder - 1/2 tsp

Sesame seeds - 2 tbsp

Method

Preheat oven at 350 F.
Oil and line the bread pan.
In a large mixing bowl mix semolina, salt, turmeric powder, red chili powder, ginger and veggies.
Add yogurt and water and mix well.
Heat oil in a pan, add mustard seeds. When seeds start pooping add cumin seeds and curry leaves.
Add tadka to the cake batter.
Add baking powder and baking soda.
Pour this batter to prepared bread pan.
Sprinkle sesame seeds on the top.
Place the bread pan in the centre of the oven.
Bake for 35-40 minutes.
Serve hot with Coriander chutney or tomato ketchup.

This goes to Bake fest

Potluck Party #13

2011-11-30T14:25:00.000-08:00

All my buddies are invited to the potluck Party....

When - Every Thursday :) excited about it!
Where - @ Showandtell-vatsala.blogspot.com
Want to join in? It's as simple as can be, just link this week's best- food-related post to the potluck party... every Friday!

Rules to link the post

Click Enter Here on the Potluck post, and follow the directions. The post you enter must be published on your blog, before you join the potluck.This post shouldn't be older than one week.
Please vegetarian dishes only. Eggs are not allowed.
Include a link in your blog posting back to this page using my logo. This way, whoever visits your blog, will know about this event and will be encouraged to join it.
Please become a follower of my blog, if you haven't done so already.
Please like my facebook page, the button is in the right side.(not mandatory but I would love it)
Visit at least one other link from the party and leave some comment love for that person. (Come on! We all love a nice comment!
Only one blog post per person per party, please!
Please leave me a comment after uploading the link.

This Linky Party Is To Spotlight

Your Best Recipe Of The Week.

1. Mango and Ginger Pickle

2. Pav Bhaji

3. Stuffed Idli

Tips - Dandruff (Thyme)

2011-11-25T15:01:00.000-08:00

w

e all have dead cells that fall from our scalp as new cells come in. But some people have a greater number of cells falling out that are bigger and easier to see. Dried thyme can help get rid of dandruff. Boil 1 cup water, and add 2 heaping tablespoon dried thyme. Let simmer 7 to 10 minutes. Use a strainer to collect the thyme, and discard. Let the tea cool. Wash your hair from a regular shampoo. While your hair is still damp, gentle massage the cooled tea into your scalp. Do not rinse.

Green Dal (Microwave)

2011-11-24T18:44:00.000-08:00

This is my first attempt to make dal in microwave and I was quiet happy with the output.

Ingredients
Split green moong dal - 1/2 cup
Water - 3 cups or as needed
Turmeric powder - 1/2 tsp
Salt - 1/2 cup
Ghee - 2 tsp
Cumin seeds - 1/4 tsp
Asafoetida - 1/8 tsp
Garam masala - 1/4 tsp

Method

Wash and Soak dal for 30 minutes.
Wash again and add it to a microwave safe bowl. Take a big bowl otherwise the water may spill.
Add 1 1/2 cup water and microwave it for 5 minutes.
Mix and add 1 cup water and microwave again for 5 minutes.
Mix well and add turmeric powder and salt. Add water if needed. Cover and microwave again for 5 minutes.
Mix well and see if the dal is done. If not microwave again covered for 2 minutes.
In another microwave safe bowl add ghee and microwave for 1.30 minutes.
Add cumin and asafoetida and microwave for another 1 minutes.
Add this ghee to dal.
Add garam masala and garnish with cilantro leaves or mint leaves.
Serve hot.

This goes to MEC started by Srivalli.

Potluck Party #12

2011-11-23T19:20:00.000-08:00

The link for potluck party will be up every week on Thursday (according to Indian time) and it will be up till Thursday in USA. I'll request you to join and make it sucessful. This time we have a new logo to use.
Rules to link the post

Click Enter Here on the Potluck post, and follow the directions. The post you enter must be published on your blog, before you join the potluck.This post shouldn't be older than one week.
Please vegetarian dishes only. Eggs are not allowed.
Include a link in your blog posting back to this page using my logo. This way, whoever visits your blog, will know about this event and will be encouraged to join it.
Please become a follower of my blog, if you haven't done so already.
Please like my facebook page, the button is in the right side.(not mandatory but I would love it)
Visit at least one other link from the party and leave some comment love for that person. (Come on! We all love a nice comment!
Only one blog post per person per party, please.
Please leave me a comment after uploading the recipe.

THIS LINKY PARTY IS TO SPOTLIGHT

YOUR BEST RECIPE OF THE WEEK.

1. Mungbean Capcicum Pulav

2. Nankhatai

3. Poached Pear

4. Ma'amoul Cookies

5. Water Melon Rind Preserve

Nankhatai with Semolina

2011-11-23T18:19:00.000-08:00

Ingredients
All purpose flour - 1 cup
Semolina - 1/4 cup
Unsalted butter - 1/3 cup
Sugar - 1/2 cup
Curd - 1 tbsp
Cardamom powder - 1/2 tsp
Baking Soda - 1/4 tsp
Method

Preheat the oven at 350 F.
Sieve All purpose flour, semolina, cardamom powder and baking soda.
Beat butter and sugar. Add curd and beat some more.
make a soft dough by mixing the flour with the buttery mixture.
Make small balls out of the dough. I made 15 balls.
Slightly press the ball in the center.
Place the balls on a cookie sheet. Maintain the gap between the balls to give them space to grow.
Bake them in the preheated oven for 18-20 minutes.

This goes to Potluck Party

Lettuce and Cucumber soup (Microwave)

2011-11-22T10:57:00.000-08:00

L

ettuce soup? Really? What will you do if you have 3 heads of lettuce sitting in your fridge and you don't want to waste it. Quite frankly, we were amazed at how how good it tasted. I was thinking that it will taste bland so I included vegetable stock with seasoning. That worked great!

Ingredients
Chopped Letuce leaves - 1 cup
Sliced Cucumber - 1/2 cup
Butter - 1 tsp
Cornflour - 1 tbsp
Salt - per taste
Pepper powder - per taste
Vegetable stock - 1 cube

Method

Take the lettuce leaves in a microwave safe bowl and put in the microwave for 1 minutes.
Add butter and cucumber slice in the bowl and microwave for 30 seconds.
Take out and mix well.
Microwave high for 2 minutes.
Dissolve the cornflour in 1 cup water.
Blend all this in a mixer.
Crush vegetable stock cube in a microwave safe bowl. Add 1 cup water and microwave for 3 minutes stirring in between.
Add vegetable stock and the blended mixture to the bowl, add salt and pepper and microwave for 2 minutes.
Serve immediately.

This goes to MEC started by Srivalli and 100-day-global-food-festival

Aloo Yam Chat (Microwave)

2011-11-16T17:30:00.000-08:00

If you mix Boiled potatoes and yam and toss some masala it will become a mouthwatering chat. It can be served as a starter or a tea time snack.

Ingredients
Potatoe and Yam cubes - 1 cup
Onion - 1/4 cup
Cilantro leaves - for garnish
Mint leaves - 1 tbsp
Butter - 1 tsp

Masala
Salt - per taste
Kala Namak - 1/4 tsp
Chilli powder - 1/4 tsp
Rosted cumin powder - 1/3 tsp
Sugar - 1/2 tsp
Chat masala - 1/2 tsp
Method
Take the potato and yam cubes in a microwave safe bowl . Put 1 tbsp water in it and butter. Cover and microwave for 5 minutes. Stir once in between. Check after 5 minutes if the cubes in bowl are soft enough.
Add masala and chopped onion. Add chopped cilantro leaves and mint leaves.
Ready to serve.
Goes to MEC started by Srivali.

Potluck Party #11

2011-11-16T16:54:00.000-08:00

Click Enter Here on the Potluck post, and follow the directions. The post you enter must be published on your blog, before you join the potluck.This post shouldn't be older than one week.
Please vegetarian dishes only. Eggs are not allowed.
Include a link in your blog posting back to this page using my logo. This way, whoever visits your blog, will know about this event and will be encouraged to join it.
Please become a follower of my blog, if you haven't done so already.
Please like my facebook page, the button is in the right side.(not mandatory but I would love it)
Visit at least one other link from the party and leave some comment love for that person. (Come on! We all love a nice comment!
Only one blog post per person per party, please.
Please leave me a comment after uploading the recipe.

THIS LINKY PARTY IS TO SPOTLIGHT

YOUR BEST RECIPE OF THE WEEK.

1. Nankhatai

2. Biscuts finger pudding

Whole Wheat Kesar Nankhatai for Blog Hop Wednesday

2011-11-16T16:30:00.000-08:00

This is the time for another round of Blog Hop wednesday. This time I'm hoping Taste of Pearl City. I tried Nankhatai from that blog. I followed the recipe except that I used whole wheat flour instead of All porpose flour. The result was tasty but it was crunchy like a cookie. For recipe follow the link

This goes to Potluck Party.

and Bake Feast and Snack Mela , Serve It - Savory Baked

Bread Roll filled with Kaju Katli

2011-11-10T01:53:00.000-08:00

I

had a kaju katli box sitting in my fridge from a long time and no one was taking interest in them. I thought a lot that how can I utilize them and came up with these bread rolls. These are super yummy to eat and easy to make. How do you use left over sweets from Deepawali? Here I'm sharing my idea, please share your ideas too.

Ingredients
White Bread - 2
Kaju Katli - 4-6
Grated Coconut - 1/2 tbsp
Oil to fry

Method

Take kaju katli in a microwave bowl and microwave it for 30 sec.
Crush them with a fork, add coconut and mix well.
Place one bread piece in the water bowl for few seconds and squeeze the water by pressing between the palms.
Now fill the Kaju and coconut stuffing, cover the filling with the bread and seal the edges with little pressure. The filling should not be visible, it should be covered by bread all around otherwise the filling may come out in the oil.
Heat the oil in a pan. Deep fry these Bread rolls till golden and crisp all around.
Remove from the oil and drain on a paper towel.
Ready to serve.

This goes to CC Festive Food

Kids Delight -Dressing Up Left Overs

Winter Carnival

Potluck Party #10

2011-11-09T17:03:00.000-08:00

Click Enter Here on the Potluck post, and follow the directions. The post you enter must be published on your blog, before you join the potluck.This post shouldn't be older than one week.
Please vegetarian dishes only. Eggs are not allowed.
Include a link in your blog posting back to this page using my logo. This way, whoever visits your blog, will know about this event and will be encouraged to join it.
Please become a follower of my blog, if you haven't done so already.
Please like my facebook page, the button is in the right side.(not mandatory but I would love it)
Visit at least one other link from the party and leave some comment love for that person. (Come on! We all love a nice comment!
Only one blog post per person per party, please.
Please leave me a comment after uploading the recipe.

THIS LINKY PARTY IS TO SPOTLIGHT

YOUR BEST RECIPE OF THE WEEK.

1. Mal pua

2. Cottage Cheese with cream

Mal pua

2011-11-08T16:08:00.000-08:00

M

alpua or Amalu (in Oriya) is an Indian pancake which is a traditional dessert. This is popular throughout the India. Although every region has its own version but few ingredients are same in every version, that is all purpose flour, Suji and milk.
I learn to make these malpuas from my friend who is from Bihar. So here I'm writing the Bihari version of this mouth watering dish.

Ingredients
All purpose flour - 1 cup
Suji - 1/2 cup
Ripe banana - 1 small
Sugar - 1 tsp
Salt - a pinch
Coconut cut in small pieces - 1 tbsp
Milk - 1 1/2 cup or as required
Oil for deep frying
Sugar - 1/2 cup
Water - 3/4 cups
Cardamom powder - 1/3 tsp

Method

First make the sugar syrup by adding sugar and water in a heavy bottom pan. We need one string consistency. Add cardamom powder in the sugar syrup.
To make malpuas, mash a banana in a mixing bowl, add all the remaining ingredients to it and mix thoroughly.
Heat oil in a wide flat bottom pan. Pour a ladlefull of batter at a time to make a round disc like a pancake.
Cook on slow to medium heat.
Flip it and let it cook from the other side.
When it is light brown from both the sides, its time to take it out from the oil.
Drain the excess oil and immerse it in the sugar syrup.
After a minute remove it from sugar syrup and arrange in a plate and garnish with chopped nuts.
Malpuas can be served with rabri to.

This is on its way to CC- Festive Food

Stuffed Tomato Salad

2011-11-07T12:13:00.000-08:00

Who wont love the salad full of flavors and packed with nutrients. This ia a great salad recipe which used fresh and hard tomatoes. Tomatoes, beans and fruits are full of nutrients and flavor. This is a simple and light salad which has delectable taste.

Ingredients
Tomatoes
Boiled beans
Pomegranate seeds
Sliced Apples
Chat masala
Salt
Method

For this salad choose firm tomatoes. Put on a cutting board stem side down and cut a cap from it. Take out the pulp from inside.
Mix the beans, salt, chat masala and little tomato pulp.
Reserve the left over tomato pulp for some other vegetable.
Fill it in the tomato.

Next layer is pomegranate.

Now small pieces of apple and decorate it with few seeds of pomegranate.
You can top it with Mint leaf too.
Place it on the lettuce leaf.
Ready to serve.

This platter goes to LGSS-Tomato to Anu's Healthy Kitchen.

LGSS-Tomato hosted by Anu's Healthy Kitchen

2011-11-06T10:00:00.000-08:00

Hi Friends,
This month Anu from Anu's Healthy Kitchen is hosting LGSS with the theme Tomato. She has awesome recipes and some other wonderful events and a giveaway too. Please browse through her site and send your entries to make the events successful.

LGSS is open for hosting by others too. If you want to host for a month, please leave me a comment with your Email-id or write me @events_showandtell@yahoo.com

Bumps and Bruises - Tips

2011-11-05T23:09:00.000-07:00

M

ost bruises that turn black and blue go away on their own, but you can speed the healing process-and reduce the swelling and bruising-with the Mayan remedy. Cut a lemon in half, and rub the pulpy side over the bruises once an hour for several hours. Avoid cut and broken skin.

Event Announcement - Microwave Easy Cooking

2011-11-04T11:36:00.000-07:00

I

m sure that most of you must be aware of Microwave Easy Cooking Event started be Srivalli and guest hosted by many blogger buddies. I'm happy to announce that this month I'm hosting Microwave Easy Cooking.

Please read the following rules before sending your entries.

1.This time the event doesn't have any theme, that means any dish which you have cooked in microwave is accepted. Use of food processor or other gadgets is allowed but no stove top cooking please.

2. You can send multiple entries. Your entries can be from your archives. All you need to do is repost it with a link to this announcement and orignal MEC post.

3 Using the logo is mandatory.

4 The entries should be vegetarian. No eggs allowed.

5 Non Bloggers need not to get upset. Email your recipe along with the picture. We will post it on your behalf and include it in the round up. Send me your entries @ events_showandtell@yahoo.com

6 Please send me a pic not more than 400px

7 Last date to send your entries is 30 Nov.

Looking forward to all the wonderfull recipes.

7. Aloo Matar Paneer in MW

1. Apple Jam

2. Masala Peanut

8. Lemon rice

3. Potato and Yam Chat

Aloo Gobhi In MW

4. Blanching Almond in Microwave

9. Cashewnut Peda

10. Eggless Marble Cake

5. Micro Mango Cake

6. Microwave Tomato Soup

11. Green Moong Dal MW

12. Store Curry Leaves MW

13. Make chilli Flakes MW

Mathri

2011-11-02T16:03:00.000-07:00

M

athri or Mathi is a famous North Indian snack. This is a comfort snack as you can store it for almost a month if stored properly in a air tight container. This is a yummy snack while traveling or picnic. Basically these are made of all purpose flour but this time I've added some whole wheat flour too.

Ingredients
All purpose flour - 1 cup
Whole wheat flour - 1 cup
Oil - 1/3 cup
Salt - as taste
Water to knead the dough
Oil to fry

Method

In a mixing bowl add flours, salt and oil. Rub the flour between your palm til it comes to bund muthi consistency. Means if you take the flour in your fist it should hold the shape.
Add little warm water at a time and knead the dough. Use as less water as possible. We need a firm dough. Cover and set aside for some time.
Make small ball out of the dough and roll them in 2 inch wide circles. Prick each mathri by fork or knife, so that they wont puff. I rolled them on grater to avoid this step.
Heat the oil in a wok and fry few mathris at a time on medium heat. Fry them til they are golden from both the sides.
Enjoy hot mathris with pickles and after getting cold store them in a air tight container.

These mathris are going to Potluck Party.

Potluck Party #9

2011-11-02T15:17:00.000-07:00

Potluck party is back with a new change. The change is that we are meeting for potluck on Thursday rather than Friday. Hope you will also enjoying the potluck as I do.
The link for potluck party will be up every week on Thursday (according to Indian time) and it will be up till Thursday in USA. I'll request you to join and make it sucessful. This time we have a new logo to use.
Rules to link the post

Click Enter Here on the Potluck post, and follow the directions. The post you enter must be published on your blog, before you join the potluck.This post shouldn't be older than one week.
Please vegetarian dishes only. Eggs are not allowed.
Include a link in your blog posting back to this page using my logo. This way, whoever visits your blog, will know about this event and will be encouraged to join it.
Please become a follower of my blog, if you haven't done so already.
Please like my facebook page, the button is in the right side.(not mandatory but I would love it)
Visit at least one other link from the party and leave some comment love for that person. (Come on! We all love a nice comment!
Only one blog post per person per party, please.

THIS LINKY PARTY IS TO SPOTLIGHT

YOUR BEST RECIPE OF THE WEEK.

1. Mathri

2. Malai Kofta

3. Chandrakala

4. Tomato Besan Pancake

Jack Fruit Stir Fry For Blog Hop Wednesday and change in Potluck Party

2011-11-02T09:55:00.000-07:00

T

ime flies and we are starting another session of Blog Hop Wednesday started by Radhika. Radhika is doing such a wonderful job. Hats off to you dear. This is an opportunity to make new friends in blogosphere and cook from their blog. Much interesting part is that they will also cook from your blog. This time I'm hoping on Shireen blog. She is having a large variety of food. It was difficulty to choose one out of them. I've chosed Raw Jackfruit sukka. A can of jack fruit was sitting in my pantry and I wanted to use that. Glad to found this recipe. What I made was totally different from the original recipe but I got my inspiration from her recipe. I think you wont mind me changing the recipe. I love to play with recipes.

I've an announcement too. Most of the fridays I'm busy in pot-luck or get together. Like me some of you will be busy that day too. I got the review from my blogger friends that fridays are super busy for them. So I thought to change the day for our potluck in blogosphere. How about doing a potluck every week on Thursday? So the linky will be up every Thursday (Indian time). Hope this will be convenient for all of us.

Ingredients
Jack fruit - 1/2 can
Onion - 1 small thinly sliced
Boiled beans - 1/3 cup
Kitchen King - 1 tsp heaped
Turmeric powder - 1/4 tsp
Salt - to taste
Chilli powder - 1/2 tsp
Tamarind - lemon size
Jeera powder - 1/2 tsp
Grated coconut - 2 tbsp
Ginger garlic paste - 1 tsp
oil - 2 tbsp
Mustard seeds - 1/2 tsp
Curry patta - 3-4

Method

Soak the black channa over night and boil it.
Orignal recipe asked to boil jack fruit but I used canned jack fruit so I skiped this step.
In a wok add 1 tbsp oil and add sliced onion. Fry it til golden brown.
Add 1 tsp Kitchen King Masala to it.
Add jeera powder and fry on slow fire.
Toss grated coconut and fry til nice aroma.
Add tamarind juice and black channa and jack fruit.
Add salt, tarmeric powder and chili powder.
Sprinkle some water.
Cook on a slow fire for 10 minutes, stirring occasionaly and turn off the flame.
For Tempering add oil in a pan. Add mustard seeds. When they begin to splutter, add curry leaves.
Add ginger garlic paste. Fry the paste nicely and add this to the vegetable.
Serve hot.

Besan Burfi

2011-10-28T12:06:00.000-07:00

Besan is flour made from ground chickpeas. It is also known as chickpea flour, garbanzo flour or gram flour. It can be used for halwa, chilla, laddu or burfi and many more dishes. Today I made these mouthwatering burfi with this flour.

Ingredients
Besan - 1 cup
Ghee - 1/3 cup
Mawa - 3/4 cup
Sugar - 1 1/2 cup
Water 3/4 cup
Cardamom powder - 1/2 tsp

Method

Roast besan nicely in ghee on a medium flame.
Keep a greased tray ready.
Grate the mawa to make sure that there is no lump.
Add mawa and cardamom powder to the flour and mix well. There should not be any lump in this paste. Keep the heat low for some time
Make sugar syrup with water and sugar. For this burfi we need 1 string consistency sugar syrup.
Mix sugar syrup to the flour and mawa paste and mix well.
When it will start leaving the side, transfer it to greased tray.
When it is still warm cut it into pieces .
You can decorate it with nuts.

Aloo Bread Packets for Blog Hop Wednesday

2011-10-19T23:20:00.000-07:00

This post is dedicated to Radhika's Blog Hop Wednesday. This time 'm hopping on Ramya's Recipes. She is having an array of delicious recipes. Today I've chosen this easy beasy Bread Packets. My kids liked it very much.

Please visit Ramya's Recipes for this delicious recipe. I've followed the recipe and just added some cheese in one of the pockets.

Chutney Toastie for Blog Hop Wednesday

2011-10-12T23:37:00.000-07:00

This is another week of Blog Hop Wednesday and this time I'm paired with Vaishali Sabnani of Ribbon's to Pasta. She has a nice space and very good collection of recipes. I've chosen chutney Toastie which came out as a very delicious recipe. This is very quick and simple to make and yummy to eat.

Ingredients

Bread ( I've used multi grain bread)
Butter
Green chutney
Oil
For Masala Water
Water - 1/8 cup
Salt
Chilli powder
Dhaniya jeera powder
Amchur powder
Haldi

Method
Apply butter on both the slices. Now apply green chutney. Make a sandwich. Toast the bread on hot griddle. Pour masala water first on the edges and then in the center. Drizzle oil on top and flip over. Pour masala water on the other side and drizzle oil. Now time to flip again. Make sure all the water is absorbed.
Ready to serve.

Singhare ki Burfi....

2011-09-23T08:50:00.000-07:00

S

inghara is Indian water chestnut with thick red.....esh green skin. It is triangular is shape with two small skips at top. The fruit is lightly sweet in taste and it is milky white in color. It is eaten as a fruit when it is fresh, made into curries when halfway mature and made into flour when completely dry.
During fasting, Hindus don't eat anything that contains cereals, lentils and ordinary salt. So fasting food or vrat ka khanna, is the other way of making staple food like poories and parathas.
Singhara flour is one of the flours which can be used during fastings. It can be used in different ways as to make poori, halwa, paratha, pakori or burfi.
Find my other fasting food recipes here.
Poppy Seeds/Khus khus Barfi
Til Laddo / Sesame Seeds Laddo
Gond ki Panjeeri
Guava Shake
Lauki Halwa
Carrot Halwa

Ingredients
Singhara flour - 1/2 cup
Ghee - 2 tbsp
Mawa/ Khoya - 1/2 cup
Sugar - 3/4 cup
Water - 1/2 cup
Cardamom powder - 1/2 tsp

Method

In a heavy bottom pan roast the flour with ghee on a medium heat until it is pink in color and gives the nice aroma.
Grate the mawa to make sure that there is no lump.
Mawa should be very well roasted and lightly brown in color.
Add mawa and cardamom powder to the flour and mix well. There should not be any lump in this paste. Keep the heat low for some time.
In a pan make the sugar syrup to one wire consistency.
Keep a greased tray ready.
Mix sugar syrup to the flour and mawa paste and mix well.
Transfer this to greased tray.
When it is still warm cut it into pieces and decorate with almonds.
This platter goes to Vrat ka khanna

This is off to Potluck Party

Vrat ka khanna

Friday potluck #8

2011-09-22T14:10:00.000-07:00

Welcome to the friday potluck. The link for potluck party will be up every week on friday (according to Indian time) and it will be up till friday in USA. I'll request you to join and make it sucessful. This time we have a new logo to use.
Rules to link the post

Click Enter Here on the Potluck post, and follow the directions. The post you enter must be published on your blog, before you join the potluck.This post shouldn't be older than one week.
Please vegetarian dishes only. Eggs are not allowed.
Include a link in your blog posting back to this page using my logo. This way, whoever visits your blog, will know about this event and will be encouraged to join it.
Please become a follower of my blog, if you haven't done so already.
Please like my facebook page, the button is in the right side.(not mandatory but I would love it)
Visit at least one other link from the party and leave some comment love for that person. (Come on! We all love a nice comment!
Only one blog post per person per party, please.

THIS LINKY PARTY IS TO SPOTLIGHT

YOUR BEST RECIPE OF THE WEEK.

Poppy Seeds/Khus khus Barfi

2011-09-15T10:35:00.000-07:00

This is my favorite burfi. I learned it from my mom. This is a must in our home on Janmashtami and some times during fasts on other festival.

Ingredients
Poppy seeds - 1 cup
Mawa / Khoya- 1 cup
Sugar - 1 3/4 cups
Water - 1 1/4 cups
Method
Rost the poppy seeds and let them cool. Click here for mawa/khoya recipe. Grease the tray and keep aside. Grind the poppy seeds. In a pan boil water and sugar to three string consistency. Turn off the heat. Mix mawa and poppy seeds paste to it. Mix it fast and transfer it to greased tray. Spread evenly in the tray quickly before it sets. Let it cool. Cut it in diamond or square shape.

This goes to Friday Potluck

Vrat Ka Khanna

My Fav orite Food

Potluck Party #7

2011-09-15T10:02:00.000-07:00

Welcome to the friday potluck. I'm very disappointed to see last week friday potluck. But still have some hopes that you will make it successful by participating.

The link for potluck party will be up every week on friday (according to Indian time) and it will be up till friday in USA. I'll request you to join and make it sucessful. This time we have a new logo to use.
Rules to link the post

Click Enter Here on the Potluck post, and follow the directions. The post you enter must be published on your blog, before you join the potluck.This post shouldn't be older than one week.
Please vegetarian dishes only. Eggs are not allowed.
Include a link in your blog posting back to this page using my logo. This way, whoever visits your blog, will know about this event and will be encouraged to join it.
Please become a follower of my blog, if you haven't done so already.
Please like my facebook page, the button is in the right side.(not mandatory but I would love it)
Visit at least one other link from the party and leave some comment love for that person. (Come on! We all love a nice comment!
Only one blog post per person per party, please.

This linky party is to spotlight

your BEST Recipe of the week.

Mango Rice

2011-09-14T10:23:00.000-07:00

This post is dedicated to Blog Hop Wednesday and this time I'm paired with Shalini. She maintains a nice blog with lots of different recipes. Today I picked mango rice out of them.
I've followed the recipe except I've added channa dal in tadka.

Here I'm presenting this mango rice with the photo frame made by my daughter and me for a gift. To see the details of this photo frame, please click here

A reminder - Friday Potluck link will be up Tomorrow. Please make in successful by participating.

Gingered Carrot Soup - For the weight watchers

2011-09-13T10:33:00.000-07:00

o I'm eating soup right now, which is incredibly easy to make. Recently I realised that I dint post any soup recipe so now I shall post some soup and salad recipes. This is my first step towards it.

This soup almost remind me of homemade tomato soup except it is little bit sweeter than that. Everyone knows the health benefits of carrot still I would like to mention that.

Health Benefits of Carrot:

Carrot can enhance the quality of breast milk.
Carrot can improve the appearance of the skin, hair and nails.
When taken daily it can lower cholesterol and blood pressure.
Raw contain beta-carotene, a strong antioxidant that can prevent cancer.
Carrot juice when taken everyday prevent bodily infections and is claimed to be valuable for the adrenal glands (the small endocrine glands situated above the kidneys).
Carrot can help improve eyesight.
Carrot can help increase menstrual flow.
Carrots can regulate blood sugar.
Carrot can promote colon health, because carrot is rich in fiber.

Ingredients

Carrot - 5 large

Yam peeled- 1 small

Tomato - 1 medium

Onion - 1 small

water - 3 cups

Ginger(grated) -2 '' piece

Garlic - 2 cloves

Salt - 1/2tsp

Black pepper - 1/3 tsp

Croutons - for garnish

Method

Wash all the vegetables and cut them in small pieces.
Add water and salt and pressure cook them for 2 whistles.
Let it cool for some time.
Blend into the smooth soup in the blender.
Run through the sieve.
Add black pepper and mix well.
Taste and adjust the taste if required.
Pour into soup bowls and garnish with croutons.
Ready to serve.

Friday Potluck #6

2011-09-08T17:35:00.000-07:00

D

ear friends,
It is a time to meet again. Due to some unavoidable situation we missed the potluck last week. Sorry about that.
The link for potluck party will be up every week on friday (according to Indian time) and it will be up till friday in USA. I'll request you to join and make it sucessful. This time we have a new logo to use.
Rules to link the post

Click Enter Here on the Potluck post, and follow the directions. The post you enter must be published on your blog, before you join the potluck.This post shouldn't be older than one week.
Please vegetarian dishes only. Eggs are not allowed.
Include a link in your blog posting back to this page using my logo. This way, whoever visits your blog, will know about this event and will be encouraged to join it.
Please become a follower of my blog, if you haven't done so already.
Please like my facebook page, the button is in the right side.(not mandatory but I would love it)
Visit at least one other link from the party and leave some comment love for that person. (Come on! We all love a nice comment!
Only one blog post per person per party, please

Besan Laddo

2011-09-08T11:27:00.000-07:00

People of India are fond of laddos. Any festival oe occasion is incomplete without laddos. On the occasion of Diwali and Ganesh Chaturthi, laddos hold special significance because it is considered auspicious of offer laddos to Lord Ganesh, who is well known for his love towards laddus.

Besan Laddos are made of besan or gram flour. It needs lots of patience to roast gram flour but it is worth because the laddus are so tasty.

Ingredients
Besan - 1 cup
Ghee - 1/4 cup
Sugar - 1/2 cup
Cardamom powder - 1/4 tsp
Gond - 1 tbsp

Method

Sift the besan to make sure that there are no lumps.
Take the gond/edible gum in a microwave safe plate and microwave it for 30 seconds.
stir the gond and again microwave it for another 30 seconds.
Check in between if it is done. If the gaund expand in the size and becomes white, it is done.

Mix besan and ghee in a heavy bottom pan and roast the besan on low heat.
Add gaund to the besan.
Stir continuous till it release a nice aroma and the flour turns brown.
Transfer it to a different vessel and let it cool.
When it is warm add cardamom powder and sugar.
Mix well with the palms.
Roll them in round shapes like laddu.
Garnish with chopped pistachios and almonds.
Ready to serve and store in a air tight container.

These goes to FSF-Janmashtami and Ganesh Chaturthi event started by Sonia and hosted by me.

Til Laddo / Sesame Seeds Laddo

2011-09-06T22:37:00.000-07:00

T

hose were the days when I used to start my day with these laddos......my childhood memories :)......so sweet like these laddus. Throughout the winters I relish my mom made laddus. Being my favourite we mostly have these at home in winters. Sesame seeds are very nutritious. They are rich in calcium, phosphorus, potassium and some vitamins too. This is a very simple and quick dessert recipe. I always make it for festivals. This platter goes to FSF- Janmashtami and Ganesh Chaturthi.

Ingredients
Condensed milk - 1 tin
Sesame seeds - 2 1/2 cups + 1/2 cup
Cardamom powder - 1/2 tsp
Method

Dry roast white sesame seeds and keep aside to cool.
Grind them in a grinder to a coarse powder.
In a pan mix the powder and condensed milk and cook on medium heat for 8- 10 mins, until the mixture gets thick and leaves the sides of the pan.
Keep it aside for 10 mins.
Once the mixture is warm mix cardamom powder and it is ready to roll into laddos. Grease the palm and roll the laddo.
Roll the laddo in the remaining sesame to give it a nice coating.
Ready to serve and store the remaining in a air tight container.

Goes to FSF - Janmashtami and Ganesh Chaturthi started by Sonia and Hosted by me.
Goes to Friday Potluck too.

Legumes Biryani

2011-08-31T10:00:00.000-07:00

Again this is a time for Blog Hop Wednesday and today The blog assigned to me is Typical Indian Cooking. Sangee Vijay has a very nice blog with lots of different recipes. Deciding on one was very difficult for me. At last I choose this protein pack Biriyani.

Ingredients
Mixed Legumes - 1/2 cup
Boiled Black Channa - 2 tbsp
Basmati Rice - 1 cup
Shahi Jeera - 1/4 tsp
Ginger paste - 1/2 tsp
Onion - 1
Tomato - 1
Chilli powder - 1/4 tsp
Garam masala -1/4 tsp
turmeric powder - 1/3 tsp
Thick Yoghurt - 1 tbsp
Salt as needed
Roasted peanut - handful

To Temper
Oil - 1 tbsp
Fennel Seeds - 1/4 tsp
Bay Leaf -1

To Grind
Almonds - 5
Cloves - 2
Cinnamon - 1" stick

Method
Soak the legumes for 3 hrs. Wash and soak rice for 30 minutes and drain. Pressure cook the legumes till 1 whistle and release the steam. Legumes should not be mushy. I was having Boiled black channa, I added that too. If you are using that please soak and boil in advance. Heat 1 tsp oil in a pan, add shahi jeera, when splutter add drained rice and roast till all the moisture evaporates. Keep aside. Heat oil in another pan and add the ingredients listed under tempering. Add the grounded masala to it and fry for few seconds. Add ginger paste and chopped onion. Fry onion till golden brown. Add tomatoes and saute then till soft. Add Cooked legumes and turmeric powder, salt and yogurt and mix well. Fry for 2 minutes.
Add water, when water starts boiling add rice. Cover it with a lid and cook.
Add Garam masala and garnish with roasted peanuts. Serve hot with rice.

Stuffed BellPepper with Potatoes and Oats

2011-08-30T10:00:00.000-07:00

This month Archana is hosting LGSS_Stuffed Bell pepper and this platter goes to the event. I request you to send your entries too.

Ingredients
Bell pepper - 2
Boil and mashed Potatoes - 2
Oats - 1 cup
Oil - 2tsp
Cumin seeds - 1/2 tsp
Asafoetida - 1/8 tsp
Salt - 1/2 tsp
Redchilli powder - 1/4 tsp
Green chilli - 1
Coriander powder - 1/2 tsp
Chopped Cilantro leaves -1 tbsp
White sesame seeds - 2 - 4 tsp
Lemon juice - 4 tsp
Method
Wash the bell pepper and pat it dry. Cut the upper part and take the seeds out to make the space to stuff it. In a pan heat the oil and add cumin seeds and asafoetida.. Add the potatoes and oats. Add all the masalas and mix well. Remove from the heat after 5 minutes. Add cilantro leaves. Fill this stuffing into the bell peppers. Heat a pan and add 1tsp oil. Add these stuffed peppers to the pan and cover it. Roast them til they are done. Once they are done cut them in half and sprinkle some oil on the griddle and place the bell pepper from the stuffed side down. Roast them for about 5 minutes. Sprinkle the lemon juice on it. Garnish with roasted sesame seeds.

Mung Dal Wadiya and Aloo ki Sabji

2011-08-29T17:31:00.000-07:00

T

his is a north Indian dish. Wadiya are the sun dried spicy nuggets. These are either made by urad dal or mong dal. The dal is first soaked and then grinded with the spices. Then with the fingers small ball size paste dropped on a cotton fabric, and then left under the hot sun to dry. After the balls of the dough dried, pull them from the cloth and store in a container. These Wadiyan can be cooked with potatoes or other vegetable. I like them with spinach. Refer the recipe here. These go well with chapati. Now a days ready made wadiya can be bought from Indian grocery stores.

Ingredients
Wadiya - 1/2 cup
Potato - 2 medium
Tomato - 2
Oil - 1 tbsp
Cumin Seeds - 3/4 tsp
Asafoetida - 1/8 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - 3/4 tsp
Red chili powder - 1/2 tsp
Chopped Green chilli - 2
Garam masala - 1/2 tsp
Cilantro leaves for garnish
Method
Take the wadiya on a kitchen towel and wrap it. Break the wadiya in small pieces. Cut the potatoes in small pieces. Heat the oil in a pressure cooker and fry the wadiya until golden. If there is any oil remaining, add cumin seeds in it otherwise add 2 tsp oil and then add cumin seeds and add asafoetida. Add the remaining ingredients and cover the cooker. And cook it until 2-3 whistles. Open the cooker add garam masala and garnish with cilantro leaves. It is ready to serve.

Friday Potluck #5

2011-08-25T09:51:00.000-07:00

D

ear friends,
It is a time to meet again. The link for potluck party will be up every week on friday (according to Indian time) and it will be up till friday in USA. I'll request you to join and make it sucessful. There is a problem in the logo. I'm working on a new logo, so this week we will do the potluck without the logo.
Rules to link the post

Click Enter Here on the Potluck post, and follow the directions. The post you enter must be published on your blog, before you join the potluck.This post shouldn't be older than one week.
Please vegetarian dishes only. Eggs are not allowed.
Include a link in your blog posting back to this page using my logo. This way, whoever visits your blog, will know about this event and will be encouraged to join it.
Please become a follower of my blog, if you haven't done so already.
Please like my facebook page, the button is in the right side.(not mandatory but I would love it)
Visit at least one other link from the party and leave some comment love for that person. (Come on! We all love a nice comment!
Only one blog post per person per party, please

Sweet Lassi

2011-08-24T18:07:00.000-07:00

L

assi is very popular and traditional drink of North India. It is a drink often served in summer. This is perfect in breakfast to boost your energy. This is the best way to beat the heat through out the day.

Ingredients
Yogurt - 1 cup
Sugar - 2-3 tsp
Vanilla essence - 1/2 tsp(optional)
Pistachios - 3
Ice cubes

Method
Blend all the ingredients till frothy. Pour it in a glass and garnish with pistachios.
I'm sharing it with FSF Janmashtami
Let’s Cook ~ Scrumptious Breakfasts

and Foods for Fasting

Maa Chole ki Dal

2011-08-23T22:48:00.000-07:00

W

hen I was young, daily my mom used to ask which dal would you like to eat today. We used to reply black dal, green dal, yellow dal, white dal. There is a big variety of dals and we were not knowing the names. This is what every kid do in childhood. Basically I belong to family who eats dal at least 5 days a week. Dals are the source of protein in a vegetarian family. Even though dal is a basic food for me, this recipe was new to me. I ate this dal first time at my friend's place. Thanks to her for introducing me a new recipe.

Ingredients
Split urad dal with skin(Maa) - 3/4 cup
Chana dal(chole dal - 1/4 cup
Water - 3 cups
Salt - 3/4 tsp
Turmeric powder - 1/2 tsp
Ghee - 1 tbsp
Chopped Green chilli - 2
Red chilli powder - 1/4 tsp
Chopped onion - 1
Chopped tomatoes - 2
Cumin seeds - 1/2 tsp
Asafoetida - 1/8 tsp
Ginger garlic paste - 1 tsp
Garam masala - 1/4 tsp

Method

Wash dals and soak them in water for 30 minutes.
Drain the water and cook dal in pressure cooker with salt and turmeric powder till done.
Heat ghee. add cumin seeds and asafoetida. When seeds splutter add ginger garlic paste and green chillies. Add onion fry till transparent. Add tomatoes and fry them till tender.
Add this tempering to dal and mix well.
Add garam masala and this creamy dal is ready to serve.
Garnish with cilantro leaves and red ghee.

Red Ghee

Heat 3 tsp ghee in a small pan. Add 1/4 tsp red chilli powder. When the ghee turn red turn off the heat and remove the pan from hot surface otherwise the chilli powder will burn.

This goes to Food palette series

Gond ki Panjeeri

2011-08-23T11:50:00.000-07:00

T

oday I'm posting Gond Panjeeri which is a must to make on Janmashtami in north India. Gond is normally prepared for nursing mother as it is supposed to help in lactation. In my opinion this is made on Janmashtami in the memory of Krishna's mother. This recipe is loaded with nuts and calories. This is a recipe given to me by my dear ma.

Ingredients
Gond/edible gum - 2-3 tbsp
Fresh grated coconut - 1/2 cup firmly packed
Almonds - 1/2 cup
Water melon seeds - 1/3 cup
Sugar - 1 3/4 cup
Water - 1 1/4 cups
Green cardamom seeds powder - 1 tsp

Method

Grease the tray and keep aside.
My mom fry gond in ghee, I prefer to roast in microwave. Take microwave safe plate and sprinkle the gond in it.
Keep the plate in microwave for approx 2 minutes.
After every 30 sec stir the gond.
It will fluff and become almost transparent when it is done. Take care as it burn fast.
Dry roast the seeds.
Chop the almonds and dry roast them.
Roast the freshly roast coconut.
Take a pan and add water, sugar and cardamom powder and cook it reaches one string consistency.
Turn off the heat and mix all the dry fruits in it and transfer quickly to the greased tray.
Let it cool and cut into square or diamond shape pieces.
Store it in a airtight box.

This platter goes to FSF- Janmashtani and Ganesh Chaturthi
orignali started by Sonia

FSF Janmashtami and Ganesh Chaturthi - Event Announcement

2011-08-22T08:23:00.000-07:00

It is my pleasure to host FSF this time with the theme of Janmashtami. This is a festival celebrating the birth of Lord Krishna. It is celebrated in different names like Janmashtami, Krishnashtami, Gokulastami, Krishna Jayanti. Today is this festival and and I want to see how all my friends celebrated this festival. I'm combining this with Ganesh Chaturthi too as it is near by. Ganesh Chaturthi, also known as Vinayak Chaturthi is celebrated as a birthday of Lord Ganesh, The God of wisdom.
The thought behind this announcement is to enjoy these festivals by sharing our rituals, customs and food with our blogger buddies and readers.
So get ready to enjoy.

Guidelines for the event

Post a recipe especially made for the festival during the event dates.
The last date for the event is ~~5th sep~~ 10th sep.
You can upload the pics to the festival celebrated at your home or vicinity, rangoli or anything related to the festival.
You can repost your old post’s and send in the entries during the event schedule dates.
Please link to the event announcement as well as the dinner recipes Sonia’s kitchen FSF event page. Please use the logo above as it helps spread the word.
Non Bloggers can send in their entry to below mentioned email ID.
Send an email to events_showandtell@yahoo.com with “FSF Event” in the subject line with the following information :
Your Name
Your Blog name and URL
Name of the recipe
Link to Your post
Picture of the Recipe. Please limit the size to 300×300

Microwave Mawa/Khoya

2011-08-21T16:55:00.000-07:00

K
hoya or mava is used in many sweet dishes and gravies. This is one of the main dairy products and very commonly used in almost every Indian kitchen. Khoya can be made at home by boiling and reducing the milk to a semi solid stage. It can be done on stove top but it takes a lot of time and efforts. Doing this in microwave is very easy. It takes 7-8 minutes and khoya is done. There are several methods for making Khoya in microwave. I'm listing here all the methods that I know.

Method 1
Ingredients
Milk powder - 2 cups
Butter - 1/2 cup
Condensed milk - 1 tin
Method
Mix all the ingredients in a big and microwave safe bowl. Keep it in the microwave for 7-8 minutes. Keep stirring in every 2 minutes. You can do it on stove top too.

Method 2
Ingredients
Milk powder - 2 cups
Heavy Cream - 1 cup
Method
Mix both the ingredients and boil it either on stove top or in microwave. Keep stirring.

Method 3
Ingredients
Unsalted ricotta cheese - 2 cups
Butter - 1/2 cup
Milk powder - 3 cups
Method
Mix every thing and cook. This can be done either stove top or microwave. In microwave it should take 7-8 minutes. Keep stirring.

Method 4
Ingredients
Milk powder - 1 cup
Butter - 1/2 cup
Milk to make a paste
Method
Mix every thing and cook. This can be done either stove top or microwave. In microwave it should take 7-8 minutes. Keep stirring.

LGSS_Potato

2011-08-20T19:57:00.000-07:00

Dear Friends,

Today I'm posting the roundup for LGSS_Paneer. I know that I'm very late in posting it but I couldn't get time because I wanted to enjoy my daughter's summer break. Me and my kids were making frequent trips to park, swimming pool, kids concerts, kids movies and skating....., I hope you guys can understand my situation.

Thanks dear friends for sending the entries. I'm so excited to post this roundup. I'm posting in random order.

Masala Obbattu / Poli Gayathri NG from G3 Food Spot

Twice baked herby Potatoes by Nuur from UK-Rasoi

Potato Stuffed Idli by Anu from Anu's Healthy Kitchen

Papadh Roll by Deeksha from Dee's kitchen

Stuffed Potato Rolls by Arathi from Yummy Tummy

Baked Stuffed Capsicum by Kalyani from What's cooking

Potato nests with channa chaat and .Microwave potato cups by Lata Raja from Flavours and Tastes

Dosa, Stuffed Idly, Papad Samosa and BATHUA PRATHA by Santosh Bangar from santoshbangar.blogspot.com

Masala Dosa by Krithi from Krithi's Kitchen

Mushroom-aloo-tikkis-potato-stuffed by Kalva from Curyyinkadai

Chatpati Taco Chaat by R & R from Tadka Pasta

Potato Paneer Frankie by Nithya from Fourth Sense Cooking

Bread Rolls by Shobha from Food Mazaa

Stuffed Brinjal, Stuffed Tomato, Stuffed Bitter Gourd , Brown Rice Masala Dosa by Vatsala from

Show and Tell

I enjoyed this round up, now it is your turn. Please let me know if any entry is missing.

Friday Potluck #4

2011-08-18T11:43:00.000-07:00

Click Enter Here on the Potluck post, and follow the directions. The post you enter must be published on your blog, before you join the potluck.This post shouldn't be older than one week.
Include a link in your blog posting back to this page using my logo. This way, whoever visits your blog, will know about this event and will be encouraged to join it.
Please become a follower of my blog, if you haven't done so already.
Please like my facebook page, the button is in the right side.(not mandatory but I would love it)
Visit at least one other link from the party and leave some comment love for that person. (Come on! We all love a nice comment!
Only one blog post per person per party, please!

Logo courtesy - Hoover web design

Roasted Carrot Hummus

2011-08-17T19:48:00.000-07:00

This is the second week for Blog Hop Wednesday and this time I'm Paired with Priya Sreeram. She is having a lovely collection of recipes at her blog, Bon Appetit. Today I've selected Roasted Carrot Hummus as it is easy to make and full of protein. Feeling very satisfied to feed this to the kids. Hummus is a dip or spread made from chickpea/Garbanzo beans. The addition of carrots made this recipe different.

Except Blog Hop Wednesday I'm sharing this lip smacking dip with Potluck Party. The link will be up in another few hours. Hope to see your recipes too on Potluck Table.

I'm sharing this with

and Potluck Party.

Ghevar

2011-08-16T16:56:00.000-07:00

hevar is a North Indian delicacy especially prepared during the festivals of Teej & Rakhi. I enjoyed ghevar before my marriage every year but after my marriage, we were in Bangalore and I was sad every Teej as I was missing my favorite sweet. After comming to United States it was just a dream to eat it some day. I was happy to see the recipe when Priya posted it and I was sure that I'm going to give it a try. Priya got this recipe from Nisha, this is how a good recipe travel. I'm thankful to both of them that I enjoyed the Ghevar on this Rakhi. This is made of flour, milk ghee and sugar.

Ingredients

All purpose flour - 1 1/2 cup

Milk(cold or room temprature) - 1/2 cup

Ghee - 1/2 cup + 3-4 cup

Water - 2 cup

For Sugar syrup

Sugar - 1 1/2 cup

Water - 1 cup

Method

In a mixing bowl mix Milk and 1/2 cup ghee nicely for 2-3 minutes. Add all purpose flour and mix well, make sure that there are no lumps. You can use your mixer too for mixing. Add water little by little and mix it well into a running consistency. ( Check Nisha's vedio)

Take a cylindrical container of the size of the ghevar you want to make and fill it half with ghee and heat it. Meanwhile make the sugar syrup and let it cool. To check if ghee is hot or not, drop little batter in ghee and immediately it should come on the top. Now take a big spoonful(about 1/3 cup sized) of batter and slowly pour it in the middle of the pan in a continuous threadlike stream. You will see the bubbles, let them subside. When bubbles subside add another spoonful right in the middle of the pan and let bubbles come and subside. The middle of the pan will be crowded by this time, push the batter from the middle of the pan to the sides with the back of a thin spoon. Repeat the process till you reach the desired thickness of ghevar. I did 4 spoonfull for one ghevar. Reduce the heat to medium and cook ghevar till nice golden color. It will take around 2-3 minutes.

As you see golden brown spoton the top, drain it on the papper. Keep it slanted to get rid of extra ghee.
Keep syrup in a wide flatbottomed container to fit in ghevar. Dip ghevar in it and remove, keep aside on mesh to drain excess syrup. Alternatively, pour some syrup evenly all over, keeping ghevar in a mesh placed over a container. Let it cool and serve.

You can serve it with rabri too. Refer here for rabri recipe.
This goes to Bookmarked Recipes.

Iftar Nights

Quick Makhana Paneer ( Jain Style)

2011-08-11T19:47:00.000-07:00

Hey Friends,

I didn't post any thing since last week, I'm so busy with kids. The summer vacations are going to end and I want to use all my energy to enjoy up to full extent with the kids. We are making frequent trips to parks, kids concerts, kids movies and pool....and the day is gone before I know. I'm not getting enough time to take care of my household chores.

I found this recipe from my drafts....I made it long back and it was long due for posting. I'm here with a very quick paneer gravy. It is a all time favorite in my home. I learned it from my mom. It is a party dish because it is so quick and so yummy too. Believe me!

Ingredients

Paneer - 1/2 slab (I used nanak)/ 200 gms

Peas - 1/2 cup

Makhana - 1/2 cup

Cashew - 1/2 cup

Tomato - 3

Salt - to taste

Red chilli powder - 1/2 tsp

Coriander powder - 1 tsp

Fennel powder - 1/2 tsp

Turmeric powder - 1/2 tsp

Oil - 2 tbsp + 1/2 tbsp

Cumin powder - 1/2 tsp

Asafoetida - 1/8 tsp

Cilantro leaves for garnish

Method

Grind the tomato in the mixer and keep aside. Cut the paneer into small cubes. Heat 3 tbsp oil/ghee in a pressure cooker and fry cashew and keep aside. Now add makhana in the same oil and fry it. Keep aside. If you have any oil left make the curry in that oil or add 1/2 tbsp oil to the pressure cooker. When oil is hot add cumin seeds and asafoetida. When seeds pop add rest of the ingredients except cilantro. Cover the cooker. Cook it to the 2 whistles. Turn the heat to meidum and let it cook for 7-10 mins. Garnish before serving.

Verdict - You can fry paneer too.

This goes to Potluck Party

and Sabji for Roti

Potluck Party #3

2011-08-11T14:24:00.000-07:00

Hi friends,
It is the time for the potluck this week. I'm very excited. Thanks for those who has joined in the potluck. Hope to see more dishes this week.
Please bring a dish you have posted this week. Click here to read more about the Potluck Party.

Logo courtesy - Hoover web design

FREE Cookbook: Gooseberry Patch Fall Favorites with Sun-Maid® Raisins & Dried Fruit!

2011-08-05T15:27:00.000-07:00

I just love trying new recipes! Click here to sign up to receive a FREE copy of Gooseberry Patch Fall Favorites with Sun-Maid® Raisins & Dried Fruit cookbook!

Zucchini Besan Sabji (Jain Style)

2011-08-04T15:41:00.000-07:00

his is a simple, delicious and quick stir fry that you can whip up in minutes. Today first time I made this subji and every one liked it. We enjoyed this with Dal and phulkas today.

Ingredients

Zucchini - 2

Besan - 4 tbsp

Coriander powder - 1/2 tsp

Fennel powder - 1/2 tsp

Red chilli powder - 1/4 tsp

Salt per taste

Oil - 1 tbsp

Mustard seeds - 1/2 tsp

Hing - 1/8 tsp

Turmeric powder - 1/4 tsp

Method

Wash and peel the zucchini. Next I'll try without peeling. Cut them in thin slices. Heat the oil in a pan. When oil is hot add mustard seeds. When the seeds pop add hing followed by zucchini and rest of the masalas. Fry the zucchini till soft. It will hardly take few minutes. Sprinkle besan and mix well. Zucchini should be coated by besan . Stir occasionally. Let it cook until besan looks crispy and golden.

Garnish and serve with phulka and dal. I've garnished it with green onion but it can be skipped if you want to omit onion.

This goes to Let's Cook Subzis for Rotis

Friday Potluck #2

2011-08-04T11:18:00.000-07:00

Hi friends,
Lets meet for the potluck this friday too. Last week I was disappointed by seeing only few dishes on the potluck table. Anyways thanks for those who joined me in the potluck. Hope to see more dishes this week.
Please bring a dish you have posted this week. Click here to read more about the Potluck Party.

Vermecelli Kheer / Payasam

2011-08-03T00:07:00.000-07:00

Happy Hariyali Teej to all my friends. Semiya/Vermicelli Payasam is the simplest of all the payasams and is the most popular one. It is a very quick kheer/ payasam. We enjoy it often but two days in a year it is manadatory to make and the days are - Harayali Teej and Rakshabandhan. Today's post is for Haryali Teej and for Blog Hop. This is my first posting for Blog Hop Wednesdays. I was very excited when I read about Radhika's announcement about BlogHop Wednesday. Today I'm paired with Divya and I'm supposed to make something from her recipes. When I saw this recipe there I thought to give it a try. This is a perfect recipe for this day. I made it in half quantity.

Ingredients

Vermecelli - 3/4 cup

Sugar -1/4 cup(she asks for 1/2 cup but I would be too sweet for me)

Ghee for frying

Raisins - 10

Cardamom powder - 1/2 tsp

Thick Milk - 1 1/2 +1 cup

Milk maid - 1tbsp

Cinnamon (small piece)

Cardamom - 2

Oil - 2 tsp

a pinch saffron (dip it in 1 tbsp warm milk)

Method

Divya asks for roasting the vermicelli but I skip this part as I use roasted vermicelli. Fry raisins in little ghee. Heat oil in a pan and add Cinnamon and cardamom, when they are done add little water, let it boil. Add vermicelli and milk. Add saffron. Cook vermicelli till soft. Switch off the flame and add sugar and stir till completely dissolved. Now add condensed milk which gives a rich flavor to the kheer. Add cardamom powder . Pour in a serving dish and garnish with fried raisins. Serve hot or cold as you wish. If you are serving cold you may feel to add some more milk to make it right consistency.

Verdict - I found that the kheer was too thick. I ended up mixing 1 more cup of milk to bring it to kheer consistency.

Lets visit my co-bloghoppers kitchen.

Decorated hands on Teej.

Brown Rice Masala Dosa

2011-07-30T11:07:00.000-07:00

Brown rice is an excellent source of magnesium, iron, selenium, manganese, and the vitamins B1, B2, B3, and B6. Brown rice is a good source of dietary fiber, protein, and gamma-oryzanol. White rice is brown rice that has had essential nutrients removed when processed in order to make it easier and faster to cook, and to give it a longer shelf life. This is accomplished by removing the bran, and with it, minerals and vitamins that are necessary in our diet.

Health Benefits of Brown Rice

helps aid digestion
relieve constipation
cure diarrhea
good body building food
promote strong healthy hair, teeth and nails
control cholesterol
beneficial for stomach and intestinal ulcers
help control blood sugar
help reduce risk of colon cancer

Seeing all these benefits on the web I decided to make dosa with brown rice and I'm very happy with the result. After trying the dosa with brown rice, now I've stopped using white rice for dosa.

Ingredients for Masala

Medium Sized Potatoes -2

Onion Chopped - 1

Green chillies sliced - 2

Green peas -1/2 cup

Grated ginger - 2 tsp

Bengal gram - 2tsp

Turmeric - 1/2 tsp

Sambhar masala - 1 tsp

Oil - 2 tsp

Salt to taste

Mustard seeds - 1/2 tsp

Curry Leaves.

Cilantro to garnish

Method

Wash and boil the potatoes. Cool and mash them. In a skillet add oil. When oil is hot add mustard seeds and let it pop. Add bengal gram, curry leaves, green chillies, ginger paste, following by onion. When onion is transparent add sambhar masala and turmeric powder. Add potatoes, peas ans salt and saute for some time. Garnish with chopped cilantro.

Ingredients for Dosa

Brown Rice - 2 cups

Beaten Rice - 1/2 cup

Urad dal - 1 cup

Fenugreek seeds - 1 tsp

Salt to taste

Method

Wash and soak rice and dal and fenugreek seeds separately overnight. Another morning soak beaten rice for 30 min before starting grinding. Grind everything in a smooth paste. Add salt and mix the batter very well. Let it ferment for 7-8 hrs. If the weather is cold, put it in the warm oven to ferment. Take care to ferment it in a big mixing bowl with enough space to rise the batter.

Heat the non stick griddle on medium heat. The griddle should be hot enough that when you sprinkle a few drops of water on it, they sizzle and evaporate. Pour a ladleful of batter and spread it out as thick or as thin as you want with the back of the ladle. The beauty of this batter is that both thick and paper thin dosas come out so well. Drizzle some oil around or use a non stick cooking spray and flip to the other side to cook it thoroughly. Dollop a spoon of the prepared masala and place it in the centre of the Dosa. Close one end of the dosa over the other and serve on a platter with Sambhar for coconut chutney.

Goes to Iftar Event

Iftar Moments Hijri 1432

Healthy Fiber and Protein Rich Whole Grains

Healing Food Whole Grain

and LGSS

Show me your dosa

Friday Potluck #1

2011-07-28T21:50:00.000-07:00

Hi Friends,

As I had announced to commence a potluck party from this Friday and this is follow up mail on that. Here I have posted a link using which, you can attach your recipes to make the dining table grandeur. Please attach the logo with the original announcement or this page.

If you are non blogger, please send your recipes to Event_ShowandTell@yahoo.com.
Lets raise the curtain and enjoy the show.

Sprout Salad

2011-07-27T16:10:00.000-07:00

S

prouts contain a lot of fiber and water, and are easily digested. They also provide most of the essential vitamins and minerals. A bowl of sprout with some chopped cucumber, tomato, pineapple and red bell pepper with the dressing of yogurt, coriander chutney, black salt and pepper powder can be low fat, nutritive and yet delicious.

Ingredients
Sprouts from 1 cup moth dal (matki)
Yogurt - 5 tbsp
Green chutney - 2 tbsp
Roasted cumin powder - 1 tsp
Salt - 1 tsp
Red chilli powder - 1/4 tsp
Chat masala - 3/4 tsp
Black salt - 1/2 tsp
Tomato - 2 chopped
Pineapple - 1/4 cup chopped
Grapes - 1/4 cup
Cucumber - 1/4 cup chopped
Red bell pepper - 1/4 cup chopped

Method

Boil the sprouts with minimum water and 1tsp salt in a pressure cooker till 1 whistle. Let it get cool. In another bowl add yogurt, green chutney, roasted cummin seeds, black salt, chat masala and red chilli powder. Add rest of the ingredients and this salad dressing to the sprouts. Give a good mix. Taste and adjust it to your tounge. Decorate and serve.

Goes to Healthy Snack

Salad Spread

Potluck Party

Stuffed Bitter Gourd

2011-07-25T13:08:00.000-07:00

ow a days I'm making the stuffed recipes more frequent. You know the reason...it's LGSS. So this time I made Karela or Bitter gourd/melon and stuffed it with potato and coconut. This can be served with chapati or rice.

Ingredients

Bitter Gourd - 4

Onion - 1 medium, finely chopped

Boiled and mashed Potato - 2 medium

Coconut powder - 3 tbsp (optional)

Tomato - 1, finely chopped

Green chili - 1, finely chopped

Fenugreek seeds - 1/2 tsp

Hing - a pinch

Turmeric powder - 1/4 tsp

Coriander powder - 3/4 tsp

Fennel powder - 3/4 tsp

Red chili powder - 1/2 tsp

Tamarind pulp - 2tbsp

Garam masala - 1/2 tsp

Salt - 1/2 tsp

Oil - 2 tsp

Method

Wash and peel the bitter gourds. Marinate them in salt for few hours. I usually marinate them overnight but this time for some reason I left them for 24 hrs and they were not bitter at all. It may be the marination for more hours or the variety of bitter gourd wont be so bitter.

In a nonstick pan add 1 tsp oil. When the oil is hot add fenugreek seeds and hing. Saute onion til golden brown. Add coconut powder and roast for 2 mins. Add all the masalas and fry them. Now add chopped tomato and fry them til tender. Add mashed potatoes and mix well. Add tamarind pulp and let it cook for 2-3 mins. This yummy stuffing is ready.

Wash the bitter gourds again to remove the extra salt. Fill the stuffing into the bitter gourds. Heat remaining 1 tsp oil in a nonstick pan. Place the bitter gourds in the pan. Cover and cook them on medium heat.

Rotate the side of the bitter gourds after every few minutes so that they are roasted from every side.

Enjoy the stuffed bitter gourds.

Note - Everyone likes different spice level so please adjust the spices according to your taste.
Linking it to

Calling all Food Bloggers For Thursday POTLUCK

2011-07-25T11:37:00.000-07:00

Click Enter Here on the Potluck post, and follow the directions. The post you enter must be published on your blog, before you join the potluck.This post shouldn't be older than one week.
Please vegetarian dishes only. Eggs are not allowed.
Include a link in your blog posting back to this page using my logo. This way, whoever visits your blog, will know about this event and will be encouraged to join it.
Please become a follower of my blog, if you haven't done so already.
Please like my facebook page, the button is in the right side.(not mandatory but I would love it)
Visit at least one other link from the party and leave some comment love for that person. (Come on! We all love a nice comment!
Only one blog post per person per party, please!

Please click here to upload your recipe.

Have fun; visit some other blogs and enjoy!

Guava Shake

2011-07-20T12:21:00.000-07:00

W
hen saw this recipe here, I wanted to try this and here I'm with this Guava shake. Before the recipe I want to share some information about this fruit.

Guavas are high in fiber.

Research at the US Dept. of Agriculture have found that guava may be among the fruits richest in antioxidants, suggesting that there may be significant health benefits for people who regularly include guava in their diets.

Guava is rich in vitamin A, B, C and is know to have more vitamin C than an orange.

Guava is also a good source of calcium, unusual for a fruit.

Guavas are cholesterol-free, saturated fat free and sodium-free, plus they are low in fat and in calories.

Ingredients
Guava - 1/2 can
Cold Milk - 1 1/2 cup
Cardamom powder - a pinch
Sugar - to taste
Method

I dint get the fresh guava so I've used the can. I bet fresh one will taste better. Chop the guava and blend in the blender with sugar and little milk till very smooth. Add more milk and whip. Serve chilled.

Eggless Banana Pancake

2011-07-19T16:44:00.000-07:00

wanted a very quick breakfast and pancakes saved me today. This is very simple and foolproof recipe. I got the recipe from Spice Your Life. You can serve the pancakes with variety of toppings or just with butter or syrup. Today's recipe is for basic pancake.

Ingredients

Whole wheat flour and All purpose flour - 1/3 cup

Sugar - 1 tsp

Mashed Banana - 1

Baking powder - 1 pinch

Vanilla essence - 1/2 tsp

Cinnamon - 1/4 tsp

Milk - 4-5 tsp

Salt - a pinch

Ghee to cook the pancake

Method

Mix all the dry ingredients. Mix the banana puree to it. Add vanilla essence and milk to make a smooth batter. Let it rest for 5-7 min. Heat a nonstick pan and drizzle some ghee. Add some batter to make a pancake. Don't make it too thin. Let it cook on low heat to make sure that it is cooked well. Add some ghee and cook both sides.

Serve it with butter and Maple syrup and as it is.

Goes to Bookmarked Recipes