N e i v e d y a m

Dahi Papad ki Sabzi

2012-01-24T18:08:00.000+05:30

My New year greetings to all ! Ya I am posting after a long time. Hoping to be more regular :)

This subzi is convenient to make when you have run out of vegetables. Inspired from Sanjeev Kapoor's recipe.

Ingredients

1 1/2 cups Sour Yogurt
4-5 Papads (Fried or roasted)
3/4 tbsp gram flour
1/2 tsp turmeric powder
3/4 tsp chilli powder
1 1/2 tbsp pure ghee
1 tsp cumin seeds
1 1/2 tsp coriander powder
1/2 tsp asafoetida
2 dreid red chillies, broken into 2
1/4 cup boondi
1 tbsp chopped fresh coriander leaves
1/2 tsp garam masala powder
Salt to taste

Preparation

In a large bowl, combine the yogurt, gram flour, turmeric powder, chilli powder and salt. Add two cups of water and whisk till smooth. Strain and set aside.
Heat the ghee in a kadai, add the cumin seeds. when they change colour, add the coriander powder and saute for a minute on low heat. Add the asafoetida and red chillies and saute for few seconds.
Add the yogurt mixture and stir continuously till it comes to a boil.
Reduce heat and simmer for two minutes.
Roughly break the papads and add it to the simmering yogurt. Add the boondis too.
If you have any leftover papads this subzi works well.
Boil for two minutes, remove from heat, garnish with coriander leaves and garam masala.

The original recipe makes use of Bikaneri moong papad.

Extending the Arusuvai Chain with Four Grain Muesli

2011-05-09T16:36:00.000+05:30

I am done with the moving and unpacking. Yet to get used to the huge community I live in:)
People do not even return smiles here. I was a little sad thinking of this, because in the US its so easy to make friends.
The best part here is a rent, read and return book store inside the premises. I felt it would kill the boredom I and kids are facing!
There is also a nice bread shop, grocers, parlour etc.

Its a pleasure to be a part of the Arusuvai chain. Aparna of "My Diverse kitchen" sent me some organic dry grapes. Since I was moving I could not think of anything easier than Muesli:)

(Bharathy, Srivalli and Lathamma started this Arusuvai Chain. Now the second season is organised by Sayantani of A Homemaker's Diary) . My Thanks to all the wonderful ladies !
Ingredients

1 cup medium or thick rolled oats/oat flakes
1 cup rolled rye flakes
1 cup rolled wheat flakes
1 cup rolled barley
1 cup corn flakes
1/2 cup dried dates
1/2 cup chopped walnuts, pecans or sliced/slivered almonds
1/4 cup whole flaxseeds or flaxseed meal
1/4 cup sunflower seeds
1/4 cup dried black grapes
1/2 cup dried cherries
1/2 cup dried cranberries
1/4 cup dried blueberries
1/3 cup raisins

Preparation
Mix the ingredients together in a large bowl. Transfer to an airtight container. If storing for longer periods, consider keeping the cereal in the freezer or refrigerator.
Hot Muesli Instructions: Add 1/2 cup Muesli to 1/2 cup water, milk or soy milk and bring to a boil. Simmer for 3-5 minutes. You can also microwave Muesli in a large bowl on high for 3-5 minutes, stirring once halfway through. Makes two servings.

Cold Muesli Instructions: Soak 1/4 cup Muesli in 1/2 cup yogurt, milk, soy milk or fruit juice for 5-10 minutes, or soak overnight. Makes 1 serving.

Hot n Sweet Paneer-Veg Sauce with Stir Fried Noodles!

2011-04-13T19:58:00.000+05:30

Indo-Chinese food like mushroom munchurian, gobi manchurian, fried rice etc. are some of my favorite, but I think this is the first time I am blogging about it:)

Hot n Sweet Paneer-Veg Sauce

Ingredients

1/2 cup Paneer (cubed)
1/2 cup Soya chunks (Soaked, drained and halved)
1 cup onions, cubed into big dices
2 tbsp grated carrots
2 tbsp cabbage diced
¾ cup bell pepper, cubed into dices
½ cup spring onions/scallions, chopped
1tsp ginger-garlic paste
3-4 green chilies, slit
1 tsp Soya sauce
1 tsp tomato sauce
1 tsp vinegar (optional)
1 1/2 cup/can vegetable stock or water
1 tbsp cornflour
1 tbsp olive oil
spring onions greens for garnish
1 tbsp roasted sesame seeds
½ tsp crushed pepper
salt to taste
1/2 tsp sugar

Preparation

Heat oil in a wok. Add the onions, saute for a minute, to this add the ginger-garlic paste, green chilies and spring onions and sauté again.
Now add the bell pepper, paneer cubes, soya chunks and Stir fry for another minute. Add the Soya sauce, chili sauce, vinegar.
Now add the veg stock or water. Season with salt and pepper.
When the gravy starts boiling, add the corn flour mixed with 1 tbsp of water.
Stir until sauce thickens. Add sugar and sesame seeds, remove from heat.
Garnish with spring onions greens and serve immediately with noodles or fried rice. you can also prepare this with baby corns, carrots and other veggies

Stir Fried Hakka Veg Noodles
Ingredients

1 packet Hakka noodles
1 onion sliced
1 tsp ginger-garlic paste
2 green chillies, finely chopped
2 spring onions, sliced
¼ cup shredded cabbage
¼ cup carrots(sliced or grated)
1 tbsp green bell-pepper chopped
1 tbsp Soya sauce
1 tsp vinegar(optional)
¼ tsp pepper powder
¼ cup spring onion chopped
1 tsp roasted sesame seeds
3-4 tbsp oil

Preparation

Cook the noodles till just done and not to soft. Drain and Drop it in cold water or add about a tsp of oil to the noodles and mix to prevent sticking. Set aside.
Heat a wide wok. Add 4 tbsp of oil. Add the onions, ginger-garlic paste, chillies and sauté over high heat for few seconds. Add the veggies like carrots, cabbage, bell peppers and cook for a minute. Add the noodles, Soya sauce, vinegar, salt, pepper, sesame seeds and mix well.
Add the spring onions.Serve hot with the above prepared sauce.

Sending this to "Only Fusion" Recipes hosted by Priya and Pari being the brainchild.

Here are some mango recipes (archived)Ripe Mango Curry

Mango Kulfi

Both the recipes are contributed to Siri's Healing food- Mango hosted by Revathi!

These are some lovely awards given to me by Sojo. So sweet of her to remember me. Thanks Sojo!

Wheat flour Halwa ( Aate ka halwa)

2011-04-07T14:46:00.002+05:30

Ingredients

1 cup wheat flour (aata)
1 cup sugar
1 cup ghee (clarified butter)
1 cup water
1/2 cup grated fresh coconut
1 cup of nuts (cashews, almonds, golden raisins)
1 tsp cardamom powder
1 tsp almond powder
2 tbsp Mawa (khoya)(optional)

Preparation

Heat 1tbsp ghee in a heavy bottomed pan on medium flame and fry the dry fruits till golden. Set aside.
In the same pan add the remaining ghee. Once the ghee is warm, add wheat flour and keep stirring on medium flame till the wheat flour turns golden brown and the aroma fills the air. As soon as the flour turns golden, add the water and the sugar together to the flour and simultaneously stir.
Once all the ingredients are nicely mixed, add the nuts,cardamom powder,almond powder, grated coconut (optional)and keep stirring. Once the halwa starts leaving the sides of the pan, turn off the heat and transfer the halwa to a greased plate. If the halwa does not leave the sides add more ghee;) Serve warm like halwa or set to cool, cut to pieces and serve!!
Mawa can be added after adding water for extra richness.

Wish you a very Happy Ugadi/ Gudi Padwa

2011-04-04T12:28:00.001+05:30

Hearty Ugadi greetings to all!
After long time celebrating Ugadi in India. I made Ugadi pachadi with fresh Neem flowers, Mango, Tamarind, Jaggery, salt and chilli powder! Recipe here

This is picture of fresh neem flowers!

Enjoy!

Beetroot Halwa for our men in blue!

2011-03-31T15:30:00.001+05:30

Yesterday all the blog buddies watched the India/Pakistan match together via FB and it was true fun. It seemed as if I became a kid again:)
This Halwa is to celebrate:)

Ingredients

2 cups boiled and grated beetroot
1 cup sugar
2 tsp raisins
2 tsp cashewnuts
1 tsp cardamom powder
2 tbsp khoya (mawa) optional
2 tbsp ghee

Preparation

Boil 2 medium size beetroots and finely grate it to make 2 cups. Heat a heavy bottomed pan, add 1 tsp ghee. Fry the cashewnuts and raisins till golden and set aside. In the same pan add the remaining ghee, grated beets and saute for 2 minutes. To the beets add sugar and cardamom powder and cook for 10-12 minutes till the moisture evaporates and fragrance fills the kitchen. For additional richness add khoya or milk (its purely optional). Once the halwa leaves the sides of the pan remove from heat. Finally add the dry fruits and serve warm!

My Hearty thanks to Smitha for the lovely gesture, cute magnets and a warm note!

Amaranth leaves-shallots stir fry

2011-03-29T13:34:00.003+05:30

Amaranth leaves called as Thotakura in telugu or Mulai keerai in tamil is used in different ways in the southindian kitchen. It can be used to make dals and curries too.

Ingredients

2 cups of Amaranth leaves (cleaned and chopped finely)
1 cup shallots (chopped)
1/2 cup freshly grated coconut
2 green chillies (slit lengthwise)
salt to taste

For tempering
2 tbsp oil
1/2 tsp mustard seeds
1 tsp split urad dal
2 tbsp curry leaves
1/2 tsp asafoetida powder

Preparation

Heat a pan, add oil and temper with the given ingredients. Once the tempering is done, add the shallots and saute for a minute. To the shallots add green chillies, chopped amaranth leaves, grated coconut, salt and saute on medium heat. Cover with lid and cook for five minutes till the leaves are soft and moisture has dried up. Serve warm with rice and dal:)

Wheat Flour Laddu for Neivedyam's 4th Birthday!

2011-03-24T13:38:00.000+05:30

Four long years of blogging, blog hopping, comments, friends, facebook and many more. I never get bored of doing all this apart from regular nagging by hubby and others in the family, my 2 year old saying stop publising even if she does not know what she is saying:), weight gain and all my jeans going tight:( ......
Neivedyam has given me an identity apart from what I am!! I love doing what I am doing and thanks to all my friends and visitors for making this possible. I know I say it every year but I mean it from my heart!

Now lets get back to the job.....:)

Ingredients

2 cups wheat flour
1 1/2 cup sugar (finely powdered)
1 cup ghee (melted)
1/4 cup almonds(chopped into small pieces)
1/4 cup cashewnuts(chopped into small pieces)
1 tbsp pistachios (finely chopped)
2 tbsp raisins
1/2 tsp cardamom powder

Preparation

Heat a pan, add 2 tsp ghee, add all the chopped dryfruits and fry till they slightly change colour. Set aside.
In the same pan add 2-3 tbsp ghee and roast the wheat flour on medium heat.
Once the flour changes colour slightly and aroma raises, turn off the flame, add the dryfruits, cardamom powder, remaining melted ghee, sugar and mix well. Transfer the flour from the pan to a plate and make laddus while the mixture is hot and bearable enough to hold in your hands.
Wheat flour laddus are ready. Some people even add edible gum to this laddu to give extra richness.

Capsicum Sesame Curry (Dry) / Capsicum nuvvulu kura

2011-03-22T15:24:00.000+05:30

Ingredients

2 cups finely chopped capsicum
1 cup finely chopped onions
2 tbsp sesame seeds
2 tbsp split urad dal(husked)
1/2 tsp coriander powder
salt to taste

for tempering
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/3 tsp Asafoetida powder
2 tbsp curry leaves
1 green chilli slit length wise

Preparation
Heat a heavy bottomed pan and dry roast sesame seeds for 2 minutes on medium heat till slightly brown. Set aside. Similarly roast urad dal till golden and set aside to cool. Once the urad dal and sesame seeds have cooled down completely, grind it into a coarse powder and keep aside.
Heat a pan, add oil and temper with all the ingredients in the given order.
Once tempered, add onion and saute for a minute. To this add capsicum and saute on medium flame till capsicum is slightly soft and cooked. Do not overcook. To the capsicum add the prepared sesame powder, salt and coriander powder and mix well. On low heat let the curry cook for 2 minutes.
Remove from heat and serve with rotis or rice!

Shallots Sambar (Vengaya Sambar)

2011-03-15T15:31:00.002+05:30

This is a typical south Indian sambar served with Idly/dosa or rice. It is also called as Arachu vitta sambar(sambar made by grinding the ingredients). I have added a new touch by adding vegetables and masalas to this sambar.

Ingredients

1 cup split red gram (thoor dal)
8-10 pearl onions (shallots)
1 drumstick
1/2 cup yellow pumpkin (cut in to cubes along with skin)
1 medium brinjal (cut into large chunks)
3 tbsp Tamarind pulp
1/2 tsp turmeric powder
2 tsp sambar powder
2 tsp grated Jaggery
2 tsp freshly chopped coriander
2 tsp oil
salt to taste

For paste

5-6 pearl onions
1/2 tsp fenugreek seeds
2 tsp coriander seeds
3 tbsp grated coconut or 1 tsp raw rice
2 medium tomatoes
3-4 dry red chillies
1-2 tsp oil

for tempering

2 tsp ghee
1/2 tsp mustard seeds
1/2 tsp split urad dal
2 tbsp curry leaves
1/3 tsp asafoetida powder

Preparation

Pressure cook split red gram dal(thoor dal) with 3 cups of water for 3 whistles till soft and well cooked.
In a pan add 1/2 tsp oil and saute fenugreek seeds, coriander seeds, dry red chillies and coconut for a minute, till slightly golden, remove and set aside. Instead of coconut, raw rice can be sauted a little and used for the thickness of the sambar. Add the remaining oil and saute the shallots for 2 minutes. When all the ingredients cool down, grind these ingredients along with tomato into paste.
In a heavy bottom pan add 2 tsp oil and saute shallots, drumsticks, brinjal and pumpkin for 2 minutes. This way the drumsticks do not break apart when cooked. Now add turmeric powder, salt and 2 cups of water to cook the vegetables for 10-12 minutes till soft but retain shape. To the vegetables add tamarind pulp, Sambar powder, ground paste and bring the mixture to boil. To this add jaggery, cooked dal and simmer the heat. Once the sambar comes to boil add coriander leaves and turn off the heat. Temper with all the given ingredients and cover with lid as soon as you temper. This way the aroma and flavor of will stay in the sambar.

Since this is my innovative Sambar, sending this to Pari's event hosted by Nivedita- "Only Original Recipes"

Kothmira Karam Podi (Coriander Leaves Powder )

2011-03-10T22:05:00.007+05:30

Ingredients

1 cup chopped fresh coriander leaves
3 tbsp split black gram dal(husked)
3 tbsp bengal gram dal
3 tbsp roasted bengal gram dal
1 tbsp coriander seeds
1 medium lime size tamarind
4-5 dry red chillies
3-4 garlic cloves
2 tsp oil
salt to taste

Preparation

Heat a pan and dry roast split black gram till golden, then dry roast bengal gram, coriander seeds and red chillies, separately, one after the other, slightly on low flame for 2 minutes till aroma raises. Remove and set aside. In the pan add 1 tsp oil slightly saute coriander leaves for 2 minute on low heat till the moisture dries up. Remove the coriander leaves and set aside with all the other ingredients to cool. In the same pan add 1 tsp oil and saute the garlic cloves for a minute till the raw smell leaves.
Once all the ingredients cool down, add all the dals, garlic, chillies, tamarind and salt to the mixer and grind into a powder. To the powder add coriander leaves and grind again until coriander leaves blend well.

This powder can be served with warm rice and ghee, idly/dosa or can also be used as kura podi(masala) for subzis like bhindi/okra, brinjal etc.
Here is a picture of bhindi subzi to which I added this powder and served it with hot rice and ghee:)

Now some contribution for the ongoing events!

This Oats halwa goes to Oats recipes event by Dr Sameena Prathap.

This Maharashtrian Thali goes to Flavors of Maharashtra by PJ and Naina

Hyderabadi Mirchi Ka salan

2011-03-06T14:56:00.001+05:30

Hyderabadi Mirchi ka salan is served along with Hyderabadi Biryani and it is a very famous and authentic combination!

Ingredients

8-10 Jalapeno chillies (Bajji mirchi)
4 tbsp peanuts
4 tbsp dry coconut
1 tbsp Sesame seeds
1/2 tsp Onion seeds (Kalonji)
1/2 tsp Mustard seeds
1 tsp Fennel seeds
1 tsp cumin seeds
1/2 tsp Fenugreek seeds
2 tsp ginger-garlic paste
2 tbsp of curry leaves
1 tsp green chilli paste
4 tbsp tamarind paste
3-6 tbsp oil
3 large onions (deep fried till brown and crisp)
1 tsp cumin powder
1 tsp coriander powder
1/2 tsp turmeric powder
salt to taste
1/2 tsp red chilli powder
2 cups of water
1/2 tsp garam masala

Preparation

There is a lot of pre- preparation that needs to be done before preparing this gravy like, deep frying the onions, preparing tamarind paste, sliting the chillies and keeping all the ingredients near by!
In a pan saute peanuts on low flame for 2 minutes and then add dry coconut and saute for a minute till they get roasted slightly. To this add sesame seeds and roast slightly for a minute and remove from flame. Set aside to cool. Once it has cooled down, grind these ingredients with a little water into a paste.
Leave the stem of the chillies intact and slit open the chillies only on one side. Also remove the seeds inside the chillies if any. In another pan add 3 tbsp oil and fry the chillies. Fry the chillies for 10 to 12 minutes till soft. Set aside.
In another pan heat 2 tbsp oil and add onion seeds, mustard seeds, cumin seeds, fenugreek seeds and fennel seeds. When the seeds start spluttering, add ginger-garlic paste, curry leaves, green chilli paste and saute for 2 minutes. To this mixture add tamarind paste and cook for a minute. Now add fried brown onions and mix well. Also add cumin powder, coriander powder, turmeric powder, red chilli powder, salt and finally the ground peanut paste. Now cook the whole mixture till it leaves oil and also leaves the sides of the pan. To this add 2 cups of water and bring the gravy to a boil. Once you see the boil, add the fried chillies and again cook and bring the mixture to boil on low flame. The flavour of the chillies should get incorporated in the gravy. Finally sprinkle garam masala and remove from heat.
Hyderabadi Mirchi ka salan is ready to go with Hyderabadi biryani.

Ridge Gourd Dal (Beerakaya Pesarapappu)

2011-03-02T09:28:00.001+05:30

This recipe is from Pedatha's book. Her book always stays in my kitchen bookshelf. I have learned many basics form it. This is a very comforting dal with rice.

Ingredients
3/4 cup green gram (husked)
2 medium ridge gourd (chopped)
1/4 tsp turmeric powder
2 green chillies (slit length wise)
2 tbsp fresh coriander leaves (chopped)
1 tbsp lemon juice
1 tbsp oil
salt to taste

For tempering

1 tsp mustard seeds
1/2 tsp cumin seeds
2 red chillies
handful of curry leaves
1/4 tsp asafoetida powder

Preparation

Pressure cook the dal with turmeric in 3 cups of water to a soft consistency. If the cooked dal is very thick you can dilute it by adding half cup of water. Churn well and set aside.
Scrape and chop the ridge gourd into medium sized cubes.
In a pan heat the oil for tempering and add mustard and let them pop. Lower the flame and add the rest of the tempering ingredients.
To this add the chopped gourds, cover and cook for a couple of minutes until tender.
Add the cooked gram, green chillies, coriander leaves and salt and continue to cook for a few minutes. Turn off the heat and add stir in the lemon juice.
Serve warm with rice!

Banana stem curry(dry) Aratidhoota Koora

2011-02-23T11:57:00.004+05:30

Ingredients

2 cups Banana stem (finely chopped)
1/2 cup freshly grated coconut
2 green chillies (slit length wise)
1/2 tsp turmeric powder
salt to taste

For tempering
2 tbsp oil
1/3 tsp mustard seeds
1/2 tsp split black gram dal/urad dal (husked)
2-3 red chillies
handful of curry leaves
a dash of asafoetida

Preparation

It is a little difficult to clean the banana stem. I learnt it from my mom:) Remove the outer fiberous layer of the banana stem. May be 2 or more layers may be that way. Cut the banana stem in round circular slices. Then cut the slices into smaller pieces. While cutting you can make out the hard pieces to discard.
Drop the soft and crisp banana stem pieces in turmeric water so that they do not turn dark in colour.
Heat a pan, add oil and temper with the given ingredients. To the tempering add green chillies and banana stem pieces after draining the water completely.
Also add turmeric powder, salt, grated coconut and mix well.
Cover with lid and cook for 12-15 minutes on low heat. Check to see if the pieces have cooked completely. Remove from heat and serve with rice.

Chilli Cauliflower

2011-02-21T13:34:00.004+05:30

Ingredients

2 cups Cauliflower
1 1/2 cup rice flour
1 tsp chilli powder
1 tsp ginger-garlic paste
1 tsp fennel seeds
1/2 tsp kitchen king masala
salt to taste
oil for deep frying

Preparation

Cut the cauliflower into small florets and wash well. In a pan bring 3 cups of water to boil and add the cauliflower. Half cook the cauliflower for 2-3 minutes. Drain the water and set aside. In a bowl add rice flour, chilli powder, ginger-garlic paste, fennel seeds, salt, masala powder and mix well. To this rice flour mixture add the cauliflower florets and sprinkle some water just to wet the whole mixture. Mix well so that the rice flour paste coats all the florets. The mixture should be just as thick as pakodi mix, not watery.
Leave the mixture aside for 10 minutes.
Heat oil for deep frying in a pan. Deep fry the cauliflower florets and serve hot with chutney or ketchup!!

Saffron Vegetable Pulao

2011-02-17T12:02:00.003+05:30

When ever there is no time to cook elaborate lunch and kids are almost hungry what we do is, drop some ingredients in the cooker and make a pulao. That's what happens with me too but this time with saffron and nuts!

Ingredients

3 cups Biryani rice (Jeera samba rice)or Basmati rice
2 cups sliced onions
2 tsp ginger-garlic paste
2 green chillies slit into two
2 tbsp ghee
2-3 tbsp oil
1 tsp cumin seeds
4 green cardamom pods
1 cinnamon stick
1 big bay leaf
4-5 cloves
1/2 tsp garam masala
10-12 Saffron strands
10-12 mint leaves
2 tbsp cashew nuts
2 tsp raisins
1/2 cup peas
3 tbsp beans finely chopped
2 tbsp chopped vegetables of your choice like carrots or cauliflower
salt to taste
coriander leaves to garnish

Preparation

In a pressure pan heat 2 tbsp oil. Add cumin seeds and let them splutter, add bayleaf,cinnamon, cardamom, cloves, cashew nuts, raisins and fry for 30 seconds or till you smell the aroma. To this add onions,green chillies, ginger-garlic paste and saute well for a minute. To this mixture add mint leaves, peas, beans, other vegetables of your choice, garam masala, salt and saute again. Wash the rice and add it to the pan. I used biryani rice which is found in the name of Jeeraga samba rice. If not basmati rice can be used. Saute the rice on medium flame along with all the vegetables for a minute. Now add 3 and half cups of water for biryani rice. For basmati rice 6 cups of water. Also add 2 tbsp ghee, saffron strands and pressure cook for 3 whistles. When the pressure is off, garnish the Pulao with fresh coriander leaves and serve with raita.

I have tried many recipes from Dear Rak's blog and here are some

Jangiri/ Imarti From Raks Kitchen

Rasmalai from Raks kitchen

Brinjal Chutney

Sending all Raks recipes to Blogger's Marathon event hosted by Jayasri

Ginger Lemonade

2011-02-15T10:00:00.001+05:30

Ingredients

2 inches ginger, grated
3 tbsp lemon juice
1 cup sugar
4-5 cups water
2-3 lemon slices
mint leaves
ice cubes
kiwi or any fruit slice to decorate

Preparation

Combine the ginger and sugar with two cups of water in a pan. Bring the mixture to a boil, stirring continuously until the sugar dissolves. Simmer for three minutes.
Strain the syrup with a tea strainer and set aside to cool.
Combine the syrup with two and a half cups of water. Add the lemon juice and stir well. Pour into individual tall glasses, add the ice cubes, lemon slices, mint leaves. Decorate the glass with kiwi or lemon slices and serve.

Sending this to Siri and Sara's Healing Food-Ginger and Garlic!

Stuffed Spinach Fritters (stuffed Palak Bajjis)

2011-02-11T13:00:00.000+05:30

This is a lovely snack for tea time.

Ingredients

10-15 big size palak leaves(spinach)
oil for deep frying

for stuffing
2 Boiled and mashed potatoes
2 finely chopped green chillies
1 onion finely chopped
salt to taste
1/2 tsp garam masala

For batter
1/2 cup Gram flour
1/2 cup rice flour
1/2 tsp salt
1/2 tsp chilli powder
water to mix batter

Preparation
Wash the spinach leaves gently so that they do not tear. Wipe with dry cloth so that there is no water on the leaves.
Prepare stuffing by mixing potatoes, onions, salt, garam masala and geen chillies.
Gently spoon the stuffing on the spinach leaves and fold them carefully as shown in the picture.

The leaf will stick together because of the potato filling.
Prepare bajji(pakoda) batter by mixing all the batter ingredients. Dip the palak fillings in the batter and deep fry in oil till brown and crisp. serve hot with chutney and chai:)

Sending this to "Food Palette series green"

Gobi Masala Naan ( Cauliflower masala stuffed Naan)

2011-02-07T19:05:00.007+05:30

This Stuffed Naan came out very well though I tried it for the first time after lot of research on the web:) Kids loved it! I followed the ingredients for making naan from Sailu's blog!

Ingredients
For Naan
2 cups all purpose flour (Maida)
1/2 cup warm milk
1/2 cup yogurt
1/4 tsp salt
1 tsp sugar
3/4 tsp baking powder
a dash of baking soda
2 tsp butter

For stuffing

1 cup grated cauliflower
1/2 cup finely chopped onions
1/3 cup finely chopped tomato
1/2 tsp chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1 tsp kitchen king masala
salt to taste
1 tsp ginger-garlic paste
1/2 tsp cumin seeds
1/2 tsp fennel seeds
1 tbsp finely chopped fresh coriander leaves
2 tsp oil

Preparation

Sift the flour along with baking powder and baking soda. Make a dough by adding yogurt, milk, salt and sugar. Cover with lid and set aside for 2 hours.

Mean while we can prepare the stuffing. Heat a pan and add oil. Splutter with cumin and fennel seeds. Add onions, ginger-garlic paste and fry for 10-15 seconds. Add grated cauliflower, all the masalas, tomato and salt. Mix well and cook for 10 minutes or till all the ingredients blend well and all the moisture has evaporated. The stuffing should be dry. Switch off the heat and let the stuffing cool down completely.

To make stuffed naans, Knead the dough for a minute, dust the working surface with some flour and take a small portion of the dough and roll it on the dry surface. Take a spoon full of stuffing and fill it inside the dough as we do for Parathas. Seal the dough in an elongated manner very gently. Roll the stuffed dough only towards one direction very gently so that the stuffing does not leak out.
Heat the iron tawa (Cast iron skillet) and transfer the prepared dough to the tawa. On medium heat cook the naan on both the sides. You can add little butter and cook till it is brown on both the sides.
Serve hot with chutney and kids will love it with tomato ketchup.

I am sending this to Pari's "Cooking with bread event".

I am also sending my Amish Friendship Bread and Christmas tree Pizza to this event!!

Ginger Rasam ( Allam Charu)

2011-02-05T20:05:00.001+05:30

Rasam is a great comfort food especially during winter. We make rasam powder in large amount at home and its a must have. Rasam powder recipe will be posted later.

Ingredients

3 cups water
2 large tomatoes ( chopped)
1/2 cup tamarind extract
1 tbsp rasam powder
1/2 tsp turmeric powder
1 tsp ginger
2-3 pods of garlic
2 tbsp chopped coriander leaves
diluted thoor dal water
salt to taste

for tempering

2 tbsp ghee (clarified butter)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
a dash of asafoetida
handful of curry leaves

Preparation

There are two ways to make this rasam.

First method is to grind all the ingredients like tomato, ginger, garlic, coriander leaves and curry leaves in a mixer and mix it all with 3 cups of water. Bring this mixture to boil by adding tamarind water, salt, rasam powder and turmeric powder. At last add water of cooked thoor dal and temper with the given ingredients. We call this rasam/charu medicinal(mandula charu) as it helps in clearing cold and fever.

The second method is to add all the ingredients without grinding. In water we add crushed ginger, chopped tomato, coriander leaves, tamarind water, turmeric powder, rasam powder, salt and bring it to boil. Once the rasam starts boiling add thoor dal water and temper with the given ingredients. In this tempering you can add finely chopped garlic. This will give a nice taste to the rasam!

This rasam is being sent to Siri and Sara's Healing Food-Ginger and Garlic!

I am also sending Allam Pachadi to this event!

Baingan-Mooli ki subzi (eggplant-raddish dry curry)

2011-02-02T13:16:00.005+05:30

This is a yummy subzi I learnt while in North India. Many of us reject raddish because of its smell. I usually make only sambar out of it! But this subzi goes great with rotis and tastes great.

Ingredients

2 cups diced raddish
1 cup diced eggplant
1 cup chopped onions
1/2 cup diced tomato
1 tsp coriander powder
1/2 tsp turmeric
1 tsp chilli powder
salt to taste
1 tsp cumin seeds
a dash of asafoetida
2 tbsp oil
fresh chopped coriander for garnish

Preparation

Heat a pan and add oil. To the oil add cumin seeds, while they splutter, add asafoetida and onions. Once the onions are sauted for a minute, add raddish, eggplant, salt, chilli powder, coriander powder and at last tomatoes. Mix it all well and cover with lid and cook on low heat for 15 minutes or till the veggies are soft and cooked.
Garnish with fresh coriander leaves and serve warm with rotis!!

This chutney is from Rak's kitchen:) I truly enjoyed the Sutta Kathirikkai chutney

Best eat outs of 2010!- a visual treat for you!

2011-01-25T13:20:00.002+05:30

When Smitha asked me to participate in her event I could not think of anything better than this post. While in Bengaluru for the winter vacation we visited some really nice restaurants as I love to experiment different cuisines:)
This Picture is an authentic Rajasthani thali with poris, rotis, many varieties of subzis, dals, kadhi, rice, kichidi/ghee, papad, samosa, dahi vada, desserts like hot malpua, dal poli, fruit salad and at last sweet pan!!

The speciality about this thali was that they were of unlimited serving. You can ask for more :)

Before and after food we can wash our hands in warm water this way...

This thali is my entry to the event "Best food I have eaten and blogged about" by Smitha

Can you guess what this is??

It is Idly steamed in banana leaf. When we ordered Idly for my little one we were given this soft spongy idly fully packed in the banana leaf!!

Northern Karnataka meals served with Jonna rotti(Jowar roti) at Kamat on the way to Mysore
Men serving food in Traditional Indian khadi clothes..
Bananas, onions, garlics, pumpkins, hanging ....
Fresh hot potato chips being fried...
Who is not familiar with MTR. We ordered masala dosa...
and my favorite Sambar vada:)

It is very difficult to choose one food as favorite. I am a big fan of chinese too. Noodles and Manchurian, I can eat it anytime!!

The following pictures are of a wedding we attended in the North India. This plate is just one porting of my food. There were more than 500 items served in the wedding. There were stalls of India street food like chat, dosas etc and almost all types of north Indian food, Chinese, kid friendly food like steamed corn, icecreams fruit salad, juices too

It was winter and we were served hot milk garnished with pista..
He was making some hot milk for me....
Ya kulfi in the freaking cold winter....
Hot Jelabis with milk is a great combi.....
Hot masala chai being served in small terracota pots... I had plenty....
These were Pan leaves which can be designed as you wish..
Thses are the items which are into the pan leaves ..... ya these many!!!
Hope you all enjoyed the pics......

Sabudana Thalipeeth (Sago Chapatis) My 150th post :)

2011-01-23T20:47:00.005+05:30

I know you people might be wondering, just 150th post in 4 years!! I too felt the same way!!
Thanks to all for making it happen! This success of Neivedyam would not have happened without you guys:)

This beautiful world map caught my eyes in the food court of a mall in Bangalore:) Isn't it beautiful! Foodies like me admire such things!!

This is a very nice snaking item with some hot masala chai.

Ingredients

1 cup Sago (Soaked overnight)
2 medium potatoes (boiled,peeled and mashed)
2-3 green chillies
1/4 tsp red chilli powder
1/2 cup crushed roasted peanuts
2 tbsp fresh chopped coriander
1 tbsp cumin seeds
salt to taste
1 tsp oil
3-4 tsp ghee

Preparation

Mix together the sago, mashed potatoes, green chillies, chilli powder, roasted peanuts, fresh corander, cumin seeds and salt.
Divide the mixture and make small balls. Grease a plastic or polythene sheet with some oil.(milk packet is best)Place the sabudana ball on it. Flatten the ball with greased fingers into a thick round.
Heat a non-stick tawa and add a tsp ghee. Gently transfer the thalipeeth onto the tawa removing it from the plastic sheet. Cook, spreading both sides with a tsp of ghee till evenly light golden brown.
Serve hot with spicy chutney!!

@ Handicraft Exhibition!!

2011-01-20T17:37:00.009+05:30

How many of you like hand crafted items? I am just crazy about them. We had been to All India Handicraft exhibition @ Hyderabad. There were more than 200 stalls from all over India. I wanted to buy almost everything out there!!

There were folk dances to entertain people..

Makar Sankranti Wishes to all!

2011-01-14T16:41:00.003+05:30

Greetings to all on this lovely festive occasion!!

These warm goodies are from "Bikanervala" a famous sweet shop in Hyderabad. In the pics you can see Rajasthani sweets like Sugar Gajjak, Gur Gajjak, Small pot shaped sweets filled with gulkand, dry fruits ...

These are typical Andhra sweets like Kaja, Kajjikayalu, Karachi halwa:)

Happy New Year Wishes and Christmas pics!!

2010-12-31T22:33:00.000+05:30

Hope You all had a wonderful Christmas ! My Son's vacation in on so I am on the move:) Ooty to Hyderabad and then B'lore!! Thought of sharing some pics and wishing all of you " A Very Happy and Prosperous New Year. Hope this new year brings more happiness in everyone's life.

This would be my last post of the year:)

Charing Cross Ooty

Home Made Chocolates which are very famous!

The famous Christmas Plum Cake

Christmas Procession of Santa Claus

People dressed in a Lovely way and in the middle "Mother Mary sitting with little Jesus"

This is Hyderabad Central Mall

Will be back with more pics next year !!

Brinjal-cranberry beans gravy

2010-12-19T15:02:00.001+05:30

This recipe is inspired from Sailu's Vankaya Gasagasala Kura. She tempted me so much with her pics that I had to make them. I did not get the lovely colour which is in her gravy though:(. I did a slight variation by adding fresh cranberry beans which is famous in Ooty. The locals here grow them and make a special curry with it(Will blog about it later). This beans makes any curry so flavourful!

Ingredients

1 cup fresh cranberry beans
6-8 baby brinjals, washed and sliced
1 medium onion sliced
1 1/2 tbsps oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp ginger garlic paste
1 tsp red chilli pwd
1 tsp coriander pwd
a pinch of roasted methi/fenugreek/menthi pwd
a pinch of roasted cumin pwd
3 tbsps khus khus/poppy seeds, roasted and ground to a paste
1 1/2 tbsps jaggery
1 lemon sized tamarind, pulp extracted
Fresh chopped coriander leaves
salt to taste

Preparation

Wash and pressure cook the beans for 2-3 whistles.
Heat a pan and add 1 tbsp oil, to this add the sliced brinjals and roast them till soft and brown on both sides. Remove and set aside.
In the same pan, add the remaining oil. Once hot, add mustard seeds and as they splutter, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute, Add onions and saute for 2-3 minutes. Add the roasted khus khus(poppy)paste, tamarind extract and jaggery and cook on medium high flame. Add salt, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, roasted methi pwd, combine well and cook till the oil comes out of the mixture. If the mixture is too thick you can add 1/2 to 1 cup of water.
Add the roasted brinjal slices and cooked beans and cook on medium heat for 15 minutes or till the gravy turns thick. Turn off heat, garnish with fresh coriander leaves. Serve with rice or rotis.
I was cooking for first time with poppy seeds and thanks to Sailu, My family enjoyed the curry!

Baingan ki kadhi ( Eggplant in yogurt gravy)

2010-12-15T05:18:00.001+05:30

This kadhi becomes flavourful because of the use of Panch Phoron( mixture of five kinds of seeds).

Ingredients

10-12 baby brinjals cut length wise
1 1/2 cup yogurt
2 tbsp gram flour (besan)
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp ginger-garlic paste
4 tbsp oil
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 cumin seeds
1/2 tsp fennel seeds
1/4 tsp onion seeds
4 dried red chillies (broken into halves)
handful of curry leaves
a dash of asafoetida
salt to taste

Preparation

In a bowl, mix together the yogurt, gram flour, salt, turmeric, chilli powder, coriander powder, ginger-garlic paste and 2 cups of water. Set aside.
Heat 2 tbsp oil in a pan, add brinjal pieces and saute on medium heat till soft and cooked. Remember the brinjals should retain shape. Drain and set aside.
In the same pan add 2 tbsp oil, add fennel, mustard, cumin, fenugreek and onion seeds. When the seeds start spluttering add red chillies, asafoetida and curry leaves. To this add the yogurt mixture and stir. Cook, till the kadhi thickens, stirring continously.
Add sauteed brinjals and bring the kadhi to boil.
Garnish with fresh coriander and serve hot.

Plantain masala curry (dry)

2010-12-13T06:25:00.000+05:30

Ingredients
2 large Plantain
1/2 cup grated fresh coconut
2-3 green chillies (finely chopped)
1/2 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp amchoor powder
1 tsp coriander powder
salt to taste
handful of curry leaves
1/2 tsp mustard seeds
1 tsp chana dal
1 tsp split black gram dal (husked)
a dash of asafoetida
2 dry red chillies
2 tbsp oil

Preparation

Boil the palntain in a pressure cooker along with the skin for 3 whistles. After it cools down, remove the skin and mash the plantain roughly.
Heat a pan with 2 tbsp oil, and temper with mustard seeds, split black gram, chana dal, curry leaves, asafoetida, red chillies and green chillies.
To this tempering add coconut on low heat, when it changes colour to slightly golden, add the mashed plantain, salt, turmeric, coriander powder, amchoor powder and chilli powder and mix well. Cook this for 10 minutes on low heat covering with lid till all the flavors blend well. If you do not cover, the plantain tends to get very dry. Remove the lid and cook for another 5 minutes.
Serve with rice or rotis.

Tomato-kothmira pachadi(Tomato-Coriander chutney)

2010-12-11T15:02:00.000+05:30

Ingredients

1 cup fresh coriander leaves (washed and roughly chopped)
2 medium tomatoes
1 medium lime sized tamarind
2 tbsp split black gram dal (husked)
4 -6 dry red chillies
2 green chillies
1 tsp jaggery (optional)
salt to taste
2 tsp oil

For tempering
handful of curry leaves
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp split black gram dal (husked)
4-5 fenugreek seeds
a dash of asafoetida

Preparation

Heat a pan and add 1 tsp oil. On low heat add coriander leaves and saute for 2 minutes till the leaves get soft. Remove the coriander leaves from the pan and set aside. In the same pan heat 1 tsp oil, add split black gram dal and fry till golden ,turn off the heat and add redchillies, green chillies and tamarind. If you wish you can even cook the tomatoes slightly in oil till the rawness is gone. You can also reduce the amount of chillies if you wish.
Grind together, coriander, tomato, tamarind and fried dal mixture, salt and jaggery into chutney.
Temper it with the given ingredients and serve with rice, idly or dosa.

A trip to the Jungle!

2010-12-10T21:01:00.000+05:30

Evening sky outside my house...

We had been to the Mudumalai wildlife sanctuary and here are some captures:)
This picture we were getting deep into the jungle (safari):)

Spotted some deers!

Pretty peacock walking by ...

Baby elephant kept safe from public so that it does not get infected...

mommy elephant:)

this little monkey snatched a packet of chips from the tourist.... and gave them a panic...

while we were getting down the ghat roads....

Makhana-Khumb ki subzi ( Lotus seed- mushroom curry)

2010-12-06T05:55:00.000+05:30

Ingredients

1 cup Phool makhana/lotus seeds
1 cup button mushrooms
2 large onions sliced
1/2 cup tomato puree
2 green chillies slit lenght wise
1 tsp ginger-garlic paste
2 tbsp cashew paste
1 tsp coriander powder
1 tsp turmeric powder
1 tsp cumin powder
1/2 tsp red chilli powder
1/2 tsp garam masala
1/2 tsp Kalonji (onion seeds)
1/2 tsp fennel seeds
2-3 tbsp oil
salt to taste
fresh chopped coriander for garnish
1 tbsp of fresh cream for garnish

Preparation

Heat a pan and add 1 tsp oil. Fry the makhana on low heat for 2 minutes till it changes colour slightly. Turn off heat and set aside. Heat another pan with 2 tbsp oil. Add fennel seeds and kalonji. When the fennel seeds change colour, add green chillies, ginger-garlic paste and fry for 1 minute. To this add onions and fry till golden. Add tomato puree, cashew paste, salt, all the masala powders except garam masala and cook for 5 minutes till oil is out of the mixture. Now add makhana, mushrooms and 1 cup water and cook till all the flavors blend well. Check to see if the Makhana has become soft form inside. Top it with garam masala and garnish with fresh coriander and fresh cream. Serve with rotis or naan.

Drumstick leaves curry

2010-12-03T13:24:00.000+05:30

This is a very delicious and healthy curry which is served with rice!

Ingredients

2 cups drumstick leaves
1/3 cup chana dal
1/2 cup onions (finely chopped)
2-3 green chillies (slit length wise)
2 tsp tamarind pulp (optional)
1/3 cup grated fresh coconut
1/2 tsp mustard seeds
1/2 tsp urad dal
a dash of asafoetida
salt to taste
2 tsp oil

Preparation

Clean the leaves by removing the stems carefully since the stems do not digest very easily. Wash and pressure cook the leaves for one whistle. Wash and cook the chana dal in one cup of water till its soft.
In a pan heat oil and temper with mustard seeds, urad dal, asafoetida and green chillies.
To this add onions and fry till golden. Add drumstick leaves, coconut, chana dal and salt and cook on low heat till all the flavors blend together. You can add tamarind pulp if you want the curry to be little tangy. Cook till the miosture dries up and serve warm with rice!

Allam Pachadi (Ginger Chutney)

2010-11-30T20:00:00.001+05:30

Allam Pachadi is a very authentic Andhra recipe. It is a great combination with rice and ghee. It can also be eaten with rotis, idly and dosa. I made this pachadi from the lovely book "Cooking at home with Pedatha". I did some slight variations. I could bring back my grandmother's recipe to life. Thanks to Pedatha:)

Ingredients

1 cup grated ginger
1 big lemon size tamarind
2 tbsp Jaggery
2 tbsp ghee
2 tbsp oil
salt to taste

1st tempering

1 1/2 tbsp split black gram (husked)
3-4 red chillies
handful of curry leaves
1 tsp asafoetida powder
1/2 tsp turmeric powder

2nd tempering

1/2 tsp mustard seeds
1/2 tsp split black gram (husked)

Preparation

In a pan heat ghee and fry the grated ginger for 5 minutes till it is light red in colour. Do not fry too much. There should be some moisture in the ginger. Set aside.
In another pan heat 1 tbsp oil and temper with black gram dal. When it turns golden add mustard. when mustard pops, switch off the flame and add red chillies, asafoetida, turmeric, tamarind and curry leaves. Grind the whole mixture along jaggery, ginger and salt into a coarse paste without adding water.
Heat oil and add 2nd tempering. Garnish the Ground Pachadi with this 2nd tempering. Delicious allam pachadi is ready!

Eggless Dates Cake

2010-11-28T12:58:00.003+05:30

This is a very simple cake which can be made in no time and is a healthy one too!!

Ingredients
15 dates (seedless)
3/4 cup milk
3/4 cup sugar
1 cup all purpose flour
3 tbsp oil
1 tsp baking powder
1 tbsp almonds for garnish

Preparation

Soak the dates in hot milk for 1 hour. In a food processor blend the milk, dates and sugar into smooth paste.
In a bowl sift the all purpose flour along with baking powder. To this add the puree, oil and mix well with a spatula. Sprinkle almonds over the batter. Pour the batter into a floured baking dish and set in a 150 degree celsius preheated oven for 30-40 minutes or till a clean knife inserted comes out clean. I used microwave so I baked it for 10-15 minutes on high.
You can also add raisins and other nuts. To make it more special for kids during Christmas you can add tutti- frutti to it:)

Sorakaya Podi Kura / Ghiya Sabzi (Bottle gourd curry)

2010-11-25T22:44:00.000+05:30

Roasted yellow Moong dal is roasted and added to this curry. This can be served with rice and rotis!

Ingredients
1/2 cup Yellow moong Dal
2 cups chopped bottle gourd
2 green chilli slit length wise
4 tbsp fresh grated coconut
1/2 tsp turmeric powder
handful of curry leaves
1/2 tsp mustard seeds
salt
2 tsp oil
a dash of asafoetida

Preparation

In a pan dry roast the moong dal till light brown. Let it cool. Powder it in the mixer coarsely and set aside. Heat a pan, add oil, splutter mustard seeds, curry leaves, green chillies and asafoetida. To this add chopped bottle gourd, salt and turmeric powder and cover with lid.
Cook for 10-12 minutes till the bottle gourd gets soft. Add grated coconut and ground moong dal powder. Mix well and leave it on low heat for 2 minutes.
Serve hot with Rice or rotis

Dal Panchmel / Panchmeli Dal

2010-11-24T02:16:00.001+05:30

Our Sunday dinner was at a nice restaurant with an elegant buffet. There was this Dal Panchmeli which was very mild and nice. I got the recipe from the chef and made it today:) Any five dals can be used, so I used the dals which I need not soak as it would be time consuming for a busy mommy:) This dal is very healthy for kids!!

Ingredients

Split Bengal gram (chana dal) 1/4 cup
Whole green grams (sabut moong) 1/4 cup
Split yellow moong dal 1/4 cup
Split pigeon pea (toor dal/arhar dal) 1/4 cup
Whole red lentils (sabut masoor) 1/4 cup
Salt to taste
Turmeric powder 1/2 teaspoon
Oil 3 tablespoons
Asafoetida a pinch
Cumin seeds 1/2 teaspoon
Green chilli 2
handful of curry leaves
Roasted cumin powder 1 teaspoon
Coriander powder 1 teaspoon
Red chilli powder 1/2 teaspoon
Tomatoes, chopped 2 medium
Fresh coriander leaves, chopped 2 tablespoons for garnish

Preparation

Wash the dals and pressure cook with 3-4 cups of water and turmeric. I cooked it for 4-5 whistles.
Heat oil in a pan. Add asafoetida, cumin seeds and curry leaves. When cumin seeds start to change colour, add green chilli and sauté for one minute. Add cumin powder, coriander powder and red chilli powder. Add the tomatoes and cook till oil surfaces. Add cooked dals, salt and water if required. Cook for ten minutes stirring well. Serve hot garnished with coriander leaves.

This one goes to Bookmarked recipes hosted by Priya

Beerakaya podi Kura (Ridge gourd curry)

2010-11-19T20:29:00.004+05:30

This is a dry curry to which can be eaten with rice or rotis.

Ingredients

4 tbsp toor dal (tuvar dal/yellow pigeon pea)

2 cups chopped ridge gourd

1/2 tsp turmeric powder

2 green chillies slit length wise

salt to taste

grated coconut (optional)

for tempering

1/2 tsp mustard seeds

2 tbsp oil

a handful of curry leaves

Preparation

In a pan add 1/2 cup of water, toor dal and turmeric and cook till its get soft on low heat. There will be very little water left.

In another pan temper with the given ingredients and add ridge gourd, greenchillies and salt. Cook without covering the pan on medium heat till the ridge gourd gets soft. Add the toor dal and cook for some more time till all the moisture gets dried up. Serve warm.

Imarti /Jangiri

2010-11-14T18:28:00.000+05:30

I thank Raks for making me create a milestone in my kitchen by trying out two great Indian Sweets - Rasgulla and Jangiris/Imarti for this Diwali. It is a real achievement to create such traditional sweets in your own kitchen.

Ingredients

1 cup Split black gram skinless/whole white urad dal
1/4 tsp Rice flour (optional)
1/2 pinch of Orange food colour 1/2 pinch
a dash of salt

For Sugar syrup:

5 cups of Sugar
water just to immerse the sugar
1/2 tsp lemon juice (optional)
6 drops of Rose essence
a pinch of orange food colour
1 tsp green cardamom powder

Preparation
Soak urad dal for 2 hrs. Drain and grind with very little water as we do for grinding vadas.The batter should be fluffy and smooth.
Add a dash of salt, food colour and rice flour(makes the imritis crispy) and mix well.
Heat sugar with water just to immerse it. Boil till a syrup of single-thread consistency is reached. Add lemon juice, food colour and rose essence and cardamom powder, mix well and switch off the stove. Keep the syrup hot. Take a zip lock cover or a any plastic cover and make a hole.The hole should be very tiny.
Fill half the cover with the batter and first practice doing on a plate. Draw two circle first and draw small swirl like circles over it.Just needs a little practice to get the right shape:)

Then heat oil in a flat bottomed pan with low heat where oil should be of 1 inch depth.
The oil should not get fully heated,when it starts forming small bubbles in the bottom,then draw jangiris/imarti in the oil,repeat the same to make many.

Once the jangiris/imarti gets cooked and becomes light,turn over and cook till crisp and then take out carefully and transfer to the sugar syrup.

Dunk the fried jangiris/imarti in hot sugar syrup for 1-2 minutes till they have absorbed enough syrup and take out carefully and arrange it a plate.Give a 1/2 hour standing time (says Raks). But I could not wait to taste:)

Instant Cashew Rabdi (Rabri)

2010-11-10T18:13:00.000+05:30

I made this as Neivedyam for Goddess Lakshmi during Diwali. It tastes divine!

Ingredients

1 cup milk
1 cup sugar
10 cashew nuts
1/2 cup fresh grated coconut
2 tbsp khoya
2 tbsp ghee
1 tsp Cardamom powder
Almonds for garnish

Preparation

Grind coconut and cashew nuts into paste with very little water and set aside. Boil milk in a heavy bottomed pan and add the coconut-cashew mix to it. On low heat keep stirring for 2 minutes till the mixture slightly cooks. To this add sugar, Khoya, cardamom powder and ghee. Keep stirring for 10-12 minutes, till the mixture thickens and all the ingredients blend well. Garnish with almonds and serve warm!!

Rasmalai and Rasgulla!!! Diwali Special

2010-11-02T21:34:00.003+05:30

Hearty Diwali Greetings to all Neivedyam viewers!!

Thanks to Raks for the lovely recipe. It came out so well! My whole family enjoyed it. I followed her recipe step by step.

Ingredients

whole milk 1 Lit(for paneer)
1/2 lit milk (for syrup)
Lemon juice 3 tblsp
Sugar 2 cups
Water 3 cups
Cardamom powder 1/2 tsp
10 Saffron strands
Nuts for garnish

Preparation

Rasgullas
Heat 1 lit milk,when it starts boiling, add lemon juice and stir well.
Heat on low flame until the whey water clearly separates. Turn off the heat.
Take a metal strained, lined with a cheese cloth. Pour the curdled milk in it and wash it well with running water under the tap to remove the lemon smell and sourness.
Squeeze the excess water gently from the cloth and hang it for 30 minutes. After 1/2 hour,take out the crumbled paneer in a bowl. Knead the paneer for 7-10 minutes gently to make it a soft and smooth dough. Make smooth equal sized balls. Round ones for rasgullas and a little flat ones for rasmalai.
In a pressure cooker, add water and sugar to make syrup and boil it. Also add cardamom powder. To the syrup add the paneer balls carefully one after the other. Pressure cook on low flame till one whistle. Let it stay for 5 more minutes. Turn off the heat. Once the cooker cools off, you can see the paneer balls in the syrup have doubled the size.
The Rasgullas are ready and can be served chilled. But in my house it was over as soon as I opened the cooker:)
Since I was making it for the first time the shapes were a little flat like rasmalai so I made some.

For Rasmalai-
Heat 1/2 litre milk, add 1 cup sugar, saffron and cardamom powder. Bring to boil and let it thicken a little. Turn off the heat. when the milk cools a little, remove the rasgullas from the syrup and dunk them in milk garnish with nuts and serve chilled!!

Sesame-Coconut Laddu (kobbari- nuvvulu laddu) - Diwali Special

2010-10-30T03:08:00.000+05:30

Actually I was planning to make burfis and landed up innovating this delicious laddus!! I never thought it would turn out so yum:)

Ingredients

1 cup freshly grated coconut
1 cup white sesame seeds
1 cup sugar
1/2 cup water
1 tsp crushed cardamom powder
2 tsp Dry fruits
1 tsp ghee

Preparation

In a pan heat ghee and roast the dry fruits (cashew nuts, almonds, raisins)till golden and set aside. In the same pan add sugar and water to make sugar syrup of one strand consistency. Simultaneously heat another pan and roast sesame seeds on low heat till slightly brown. When the sesame seeds cool down grind it into powder.
To the sugar syrup add grated coconut and cardamom powder. When they both blend well turn off the heat. Add the sesame seed powder and dry fruits to the mixture and fold well. Make laddus, garnish with rosted sesame seeds and serve:). Tips- If you feel the mixture is too dry and is not sticking together add 2 tbsp ghee to it.

This goes to CFK- Festive food hosted by Suma.

Paneer Jalebi- Diwali Special and the guessing game!

2010-10-27T01:52:00.001+05:30

I saw this recipe on a TV show and ever since wanted to try it.

Ingredients

1 cup finely grated paneer
2 tsp milk
4 tbsp Maida flour
2 cups sugar
1 cup water
1 tsp rose water
dash of baking powder
dash of saffron strands
1 tsp cardamom powder

Preparation

Heat a pan, add sugar and water to make syrup of single strand consistency. To this syrup add cardamom powder, saffron strands for natural colour of Jalebis, and rose water.
Keep stirring and cooking. Check to see if the desirable consistency is achieved. Cover with lid so that the sugar syrup does not crystalizes. It should stay warm too.
Use fresh and soft paneer for making these jalebis. I made paneer at home for my convenience. Mix finely grated paneer with maida. Slightly grind the mixture to fine paste/powder in a mixer. Remove the mixture to a bowl. Add baking powder to this dry mixture and mix well. Add milk and make a soft dough. With your hands roll a small amount of dough into thin strands on a clean surface as shown in the picture. It should be thinner than the strand shown in the picture else it takes long time to cook and becomes hard too. Twist them into shapes as shown and deep fry in oil till golden. Remove from oil and drop them in the sugar syrup. After Jalebi soakes for 10 minutes in the syrup, Drain the excess syrup and serve them after they cool down.

Since I was making these for the first time I was not very confident. My Son's tasted them and said they did not taste like the shop jalebis but was good:) Phew!!! I was really happy to hear that!!!
This goes to CFK- Festive food hosted by Suma.

Veggie Kebabs with french fries is the right guess:) Thanks friends for the interesting answers. I was happy to read Chicken too:)

Can you Guess???!!!!

2010-10-24T22:04:00.000+05:30

Potato cheese balls

2010-10-19T21:30:00.000+05:30

Ingredients

1 cup boiled and mashed potato
1 tsp finely chopped green chillies
1 tsp chat masala
2-3 tbsp grated carrot
2 tsp corn flour
2 tbsp finely chopped coriander leaves
2 tsp finely chopped ginger
salt to taste

For the filling
1/2 cup grated paneer
1 tsp red chilli powder
a dash of salt

oil for deep frying

Preparation
In a bowl mix all the ingredients excluding the filling ingredients. In another bowl mix all the filling ingredients gently.
Take a small amount of the potato mixture in your hands and make a small cup shape, fill in a small amount of paneer mixture inside and completely seal with the potato. Similar to how you fill aloo in the dough for aloo paratha.
Deep fry in oil till golden and serve warm. You can even use these as koftas in gravy.

My kids were very impatient and while clicking they started picking up from the plate. You can see the empty space in the picture:)

This goes to CFK- Festive food hosted by Suma.

Kesari Puran poli (Sooji halwa obbattu) - Navratri Special

2010-10-15T20:27:00.002+05:30

I wish all Neivedyam visitors a very happy Dusshera/Navratri

These pretty little birds were sitting right out of my window without realising that they were being clicked.

Puran poli is made by stuffing sooji halwa which gives a very nice taste and texture and is great for neivedyam during festive season.

Sooji Halwa recipe Here. I added little turmeric (natural colour) to the halwa to get the yellow colour.

Ingredients

For Poli
2 cups maida (all purpose flour)
1/2 tsp salt
water for making dough
2 tsp oil

Preparation

Mix maida, salt and water to make a soft dough. Take a clean plastic sheet and apply oil to it as well as your hands. Make roti size balls from the dough and stuff small amount of halwa inside the dough. Gently press the stuffed dough with your hands on the plastic sheet and flatten it as much as possible. Use oil to your hands to make it flat. It takes a beautiful roti shape as shown in picture. If flattening with hand is difficult use rolling pin.
Fry it on the tava with oil as we do for parathas.
Delicious Sooji halwa pooran poli is ready!

This goes to CFK- Festive food hosted by Suma.

Pesara vada ( Green gram vada)- Navratri Special

2010-10-13T14:49:00.007+05:30

Ingredients

1 cup Whole green gram (soaked overnite)
2 tbsp urad dal (soaked)
1 onion ( finely chopped)(skip if using for neivedyam)
2-3 green chillies(chopped finely)
1 tsp ginger (chopped)
5 curry leaves (chopped)
1 tbsp Coriander leaves (finely chopped)
salt to taste
Oil for Deep frying

Preparation

Grind green gram and urad dal into thick paste with very little water. To this batter add all the given ingredients and mix well. Skip onions if you want to use it for pooja.
Heat oil in a pan and deep fry to make healthy and filling vadas.

This goes to CFK- Festive food hosted by Suma.

Besan Burfis- Navratri special

2010-10-11T17:22:00.000+05:30

Ingredients

1 cup Besan (gram flour)
1 cup sugar
1 cup fresh grated coconut
1 1/2 cup milk
1 tsp cardamom powder
2 tsp raisins and cashew nuts
2-3 tbsp ghee

Preparation

In a pan heat 1 tsp ghee and saute raisin, cashew nuts and grated coconut slightly. Remove from heat and set aside. In the same pan add 2 tbsp ghee and roast besan on low heat till the aroma raises. This would take about 5-10 minutes. To this add milk and sugar, stir well so that no lumps are formed. Keep Stirring so that the mixture blends well. Add the coconut-dryfruits mixture, cardamom powder and remaining ghee. You will see that the mixture starts to leave the pan and a halwa like consistency is formed. Remove from heat and place the mixture on a greased plate. Spread it uniformly on the plate and let it cool. Cut them into small squares and serve.

This goes to CFK- Festive food hosted by Suma.

White Pumpkin Halwa- Navratri Special

2010-10-09T19:47:00.002+05:30

I bought this beautiful work of art from Kolkata. Maa Durga is placed for Pooja on these 9 days of Navratri.

Ingredients

1 cup grated white pumpkin
1 cup sugar
1/2 cup khoya (mawa)
Dry fruite to garnish
1 tsp cardamom powder
2-3 tbsp ghee (clarified butter)

Preparation

In a pan heat 1 tsp ghee and saute cashew nuts and raisins till golden, remove and set aside. In the same pan add the remaining ghee and saute the grated pumpkin on medium heat till the raw smell of the pumpkin leaves. Add cardamom powder, sugar and khoya to the pumpkin. Cook till the ingredients combine well and the moisture dries up.
Add dryfruits and remove from heat. Serve warm.

Sending this to CFK- Festive Foods hosted by Suma. Please send your lovely festive entries to this event.

Chekkalu ( Rice Crackers) Navratri special

2010-10-06T18:12:00.001+05:30

Chekkalu ( in telugu) and thatti (in Tamil)is a great snack weather its festive season or not. They are usually made with channa dal but I tried them with moong dal and it tasted great too.

Ingredients

2 tbsp split yellow moong dal(soaked in water for 1/2 hour)
2 tsp green chilli paste
1 cup rice flour
1 tsp ginger-garlic paste(optional)
2 sprigs of roughly torn curry leaves
2 tsp butter
1 tsp cumin seeds
salt to taste
1 cup warm water

Preparation

In a pan bring a cup of water to boil. Turn off heat, add rice flour, salt, cumin, chillipaste, ginger-garlic paste, butter, curry leaves, soaked and drained moong dal and kned into soft dough. Cover wit lid and set aside for 10 minutes.
In a pan heat oil for deep frying. Take a small lemon sized ball of the dough, place it on an oiled plastic sheet or banana leaf and using your fingers shape it into a flat 2″ circle. Use a fork to make small dents all over the chekkalu so that they don’t puff up when deep frying.(I forgot to do some of them in hurry)
Gently take the flattened piece and deep fry in oil. On medium heat deep fry till golden colour.
Moong Dal chekkalu are ready to go with chai:)

I am sending these to CFK- Festive food-sweet and savory version hosted by Suma.

Erra gummidikaya Boorelu-Red Pumpkin fritters - Navratri special

2010-09-30T20:10:00.003+05:30

The Basic boorelu recipe is here

Ingredients for batter
2 cup rice
1 cup black gram dal
salt to taste

For filling
1 cup fresh grated coconut
1 cup Jaggery
1 cup grated or crushed yellow/red pumpkin
1/2 tsp cardamom powder
2 tbsp ghee
Oil for deep frying

Preparation

Soak Black gram dal(urad dal) and rice overnight or for about 5-6 hours. Drain the water and grind to a thick dosa batter. Add salt and set aside.
In a pan heat up ghee, add grated pumpkin and saute till the raw smell leaves. To this add Jaggery, coconut, cardamom powder and mix well. Cook till moisture dries up completely. The mixture should be such that it can be made to small lemon size balls.
Remove the mixture from heat and let it cool. Make small balls, dip them in the dosa batter gently so that the ball is completely covered by the batter. Drip off excess batter and deep fry in oil till golden colour. Serve warm.

I am sending this to Festive Food hosted by Khauguri

Pesara kobbari Laddu (Moong Dal-Coconut Laddu) Navratri Special

2010-09-28T19:29:00.002+05:30

Since it is festive time, I will be posting all the recipes that can be prepared for Navratri, Dussehra and Diwali. These recipes are simple, easy and can be prepared as Neivedyam. All the nine auspicious days of Navratri we offer neivedyam for the nine goddesses.
Moong dal-coconut laddu is one such easy recipe which can be prepared in no time.

Ingredients

1 cup moong dal
2 cups fresh grated coconut
1 cup jaggery
1/2 tsp powdered green cardamom
2 tbsp raisins
2 tbsb cashew nuts
5 tbsp ghee (clarified butter)

Preparation

In a pan dry roast moong dal till golden colour. After it cools, powder it coarsly and set aside.
In a pan heat 1 tsp ghee and fry raisins and cashew nuts till golden colour. Set aside.
In the same pan heat 2-3 tbsp ghee and add jaggery. When jaggery melts completely, add grated coconut and cardamom powder and mix well. Cook till all the moisture from the coconut gets dried up and both jaggery and coconut blend well. Add powdered moong dal, dryfruits, 2tbsp ghee and mix well. When it slightly cools down, add ghee to your palm and make laddus. Delicious and healthy pesara-kobbari laddu is ready.

I am sending this to Festive Food hosted by Khauguri

Parippu Pradhaman (Moong dal kheer) and Erissery

2010-09-18T21:30:00.001+05:30

Moong dal kheer is a famous south Indian delicacy. It is made using coconut milk in Kerala (Parippu pradhaman) and Tamil cuisine(PasiParuppu payasam) and cow's milk is used in Andhra cuisine(Pesara pappu payasam).

After a lovely Onam feast at the neighbour's, I thought of trying out the Kerala style Pradhaman. I followed my dear friend Shn's recipe from her beautiful blog which is very close to my heart. Though the colour of the pradhaman is not the same as hers, the procedure is the same:)

The second recipe is an authentic Kerala delicacy called erissery (Yellow pumpkin curry) which is made during festive occassions like Onam.

Ingredients

2 cups pumpkin pieces
1/2 cup black eyed beans
salt to taste
1/2 tsp turmeric powder

To be ground

1 cup grated coconut
1/2 tsp cumin seeds
2-3 green chillies
2 garlic pods

for tempering
2-3 tsp oil
1/2 tsp mustard seeds
2 dry red chillies
1 sprig of curry leaves

Preparation

Soak the black eyed beans for 2-3 hours and pressure cook for 2 whistles.
Cook the pumpkin pieces separately with 2 cups water, salt and turmeric. Set aside.
Grind the given ingredients into paste with very little water. Add the paste to the cooked pumpkin, also add the beans and cook on low heat till all the ingredients blend in well. Do not let the pumpkin to overcook and get mashed. Remove from heat and temper with the given ingredients. Delicious erissery is ready to go with rice!

Ganesh Chaturthi Kozhukattai (Steamed and stuffed rice balls)

2010-09-11T20:28:00.008+05:30

Pal-Kozhukattai (steamed rice balls in milk)

Kozhukattai are traditional south Indian delicacies made during Vinayaka Chaturti/ Ganesh Chaturti.
I made two types of Kozhukattai, Pal Kozhukattai (steamed rice balls in milk) and poornam Kozhukattai (stuffed rice balls). Both are purely my style. I did not follow any particular recipe. But they came out great after many years of experiment :)

Ingredients

For the rice balls

1 cup rice flour
1 1/2 cup water
2 tbsp oil
1 tbsp milk
1 tsp salt

For the milk

2 cups milk
1 cup khoya
1 cup sugar
1 tsp cardamom powder
dry fruits to garnish

Preparation

The basic pal kozhukattai makes use of coconut milk. I made use of cow milk.
In a pan add water, oil, 2 tbsp milk, salt and when the water warms up add rice flour and keep stirring so that no lumps are formed. The mixture starts to thicken and begins to take a dough consistency. The mixture leaves the sides of the pan and rolls along with the ladle. Remove from heat. When it cools down a little, make tiny balls out of the dough. Apply some oil to you hands if the dough is sticky. You can even add some jaggery to the dough to make it sweet.
Steam cook in an idli cooker for 10 minutes.
In a heavy bottomed pan add milk, bring to boil, add sugar and khoya. To this add cardamom powder. When the milk starts to thicken a little, add the rice balls and cook for 3-4 minutes. Remove from heat and garnish with nuts and serve warm.

Poornam Kozhukattai (stuffed rice balls)

Ingredients

Fot the stuffing

3/4 cup Powdered Jaggery
1 cup fresh grated coconut
1 tsp Cardamom powder
2 tsp ghee

Preparation

In a pan heat 2 tsp ghee, add Jaggery and coconut. Saute and mix well for 3-4 minutes. Add cardamom powder. When the moisture gets dried up from the mixture completely, Remove from heat. Let it cool.
For making the kozhukattai it is the same process as the pal-kozhukattai dough. I made a common dough for both the recipes.
Divide the dough into small lemon sized balls.Using the thumb and forefinger, shape the balls gradually into a cup shape. Place a little coconut-jaggery filling in the middle and carefully close it from all sides. Make small modak shapes. Arrange it in a greased idli plate and steam cook for 10 minutes.
Serve them after they cool down.

I am sending this to Festive Food hosted by Khauguri

Modaks for Ganesha!!!

2010-09-08T21:06:00.007+05:30

I am giving these modaks to Ganesh Ji in advance!!

Ingredients

1 cup Chana dal (Bengal gram dal)
1/2 cup Dates (deseeded)
2-4 tbsp ghee
raisins roasted in ghee
1 cup sugar
1/2 tsp crushed cardamom
Cashew Nuts for garnish

Preparation

Pressure cook chana dal along with dates, with water just required to cook the dal. Blend the dal and dates in a mixer to make a thick paste. Do not add much water while blending.
In a pan roast raisins in ghee and set aside. In the same pan add 2-3 tbsp ghee, add cardamom powder and then the chana dal-dates paste. To this add sugar and stir continously, cook until the mixture leaves the sides of the pan. If you feel the mixture is not leaving the sides of the pan, add some more ghee :) Lord Ganesha will be Happy!! Fold in the raisins.
Remove from heat and let it cool. Use mold to make modak shapes. If you do not find a mold you can use the traditional hand juicer. (hope you got me!!) Top it with cashew nuts. Neivedyam ready for Ganesh chaviti (Chaturthi)!

Sorakaya payasam ( Bottle gourd pudding)

2010-09-07T20:44:00.004+05:30

It is time for Ganesh Chaturti so I thought will post some sweet recipes.

Ingredients

1 cups grated bottle gourd
3 tbsp ghee
1 cup sugar
1/3 cup khoya
2 cups milk
1/2 tsp cardamom powder
Dry fruits roasted in ghee for garnish

Preparation

In a pan add 2 tbsp ghee and saute grated bottle gourd till it is soft and cooked. Set aside. In a heavy bottomed pan heat milk till it boils. To the milk add sugar, cardamom powder, khoya and bring to boil. Add the cooked bottle gourd and cook for 2-3 minutes till the mixture thickens. Remove from heat and garnish with dry fruits. Serve warm.

Drumstick kootu (Murungai poricha kootu- Tamil cuisine)

2010-09-06T14:27:00.000+05:30

Ingredients

1 cup moong dal (pressure cooked)
4 drumsticks
salt to taste
1/2 tsp turmeric
oil

For ground paste

1 tsp urad dal
1/2 tsp jeera
2-3 green chillies
1/2 cup grated coconut
1 tsp rice
1 tomato (optional)

For Tempering
1/2 tsp mustard seeds
a dash of asafoetida
5-10 curry leaves

Preparation

Cut drumsticks into medium size pieces and cook it in little water by adding salt and turmeric. In a pan add 1 tsp oil and fry the urad dal to golden colour. Along with it slightly roast the grated coconut too.
Now grind to paste all the given ingredients. To the cooked drumstick, add the ground paste required water and bring to boil. To this mixture add cooked moong dal and cook for 2 more minutes. Turn off the heat and temper with the given ingredients. Tomato adds more flavor to a kootu.

Sweet Corn Halwa for Krishna Janmashtami

2010-08-30T14:42:00.006+05:30

I wish all Neivedyam visitors a very happy Krishna Janmashtami!!
I am posting this in advance as I will be very busy decorating my kids as little Krishnas:)

Ingredients

1 cup sweet corn (frozen or fresh- Boiled and pureed)
3-4 tbsp ghee
dry fruits for garnish
1/2 cup sugar
1/2 cup Khoya
3-4 tbsp milk (optional)
1/2 tsp cardamom powder

Preparation

Heat a pan and add 1tsp ghee. To this add raisins, cashew nuts and almonds. Saute well and set aside. In the same pan add 2 tbsp ghee and sweet corn puree. Let it cook for a minute. To this add sugar, milk, khoya, cardamom powder and 1 tbsp ghee. If you do not get good khoya, you can add plain sweet pedas and reduce the sugar content. When the mixture cooks and leaves the sides of the pan, remove from heat and garnish with dry fruits and serve. This halwa is very healthy for kids.

Sending this to Kids Delight by Pari

Baby corn-mint soup

2010-08-26T19:30:00.000+05:30

Ingredients
1 cup peas fresh or frozen (Boiled and pureed)
1-2 garlic cloves finely sliced
2-3 baby corn sliced
1-2 mint sprig
2 tsp butter
salt to taste
1/2 tsp pepper powder

Preparation

Heat a pan. To this add butter and garlic to saute well.Add corn slices and saute for 2-3 minutes.Add the peas puree and bring to boil. If the mixture is thick, add some water to bring a soup like consistency. Add salt and pepper.
Add chopped mint leaves and bring to boil.
If you wish you can add fresh cream to garnish.(optional)
Serve hot.

Crispy Baby-corn stir fry..

This recipe is the same as Mushroom stir fry. My kids are big fan of baby corn and mushrooms. These two are a must have in my fridge. I use both mushrooms and babycorn as toppings on dosas.
Sending these to Kids delight by Pari

Hand-made edible sweet rakhis and a lovely Onam Sadhya!!

2010-08-24T19:20:00.006+05:30

Little Diya (2 yrs) and Jai (6 Yrs) were curiuos to eat up the rakhis....

Ingredients

2 or 3 store bought pedas or sweet khoya
1 pkt Gems (candy)
1 pkt sweet mouth freshining Jeera candies
1 pkt gummy stretchy candies
some pumpkin seeds
4-5 Cherries

Preparation
Lay the stretchy candies for making the strap. Make flat shapes of the pedas and decorate as you wish.
I felt happy making them for my kids, but could not post them in time as my net was down

Sending these to Kids Delight by Pari

Our Neighbours had invited us for a wonderful Onam Meal....

Varalakshmi Vratham with Oats Halwa

2010-08-20T14:41:00.006+05:30

On the occation of Varalakshmi Pooja today, I made oats halwa, sago payasam and many more...

Ingredients

1 cup oats
1/2 cup sugar
2 cup water
4-6 tsp Ghee
2-3 cardamoms powdered
Cashew nuts and risins fried in ghee
amonds to garnish
3 tbsp khoya/mawa (optional)

Preparation

In a non-stick pan heat 2-3 tsp ghee and fry oats on low heat till they just change colour.
To this add water and sugar. Stir continously. Also add cardamom powder and the remaining ghee. Stir until the mixture leaves sides of the pan. If you want to make the halwa more rich, add khoya to it. Remove from fire and add dryfruits. Serve warm.

Sending this to Kids Delight by Pari

and my Neivedyam was something like this...

Palak Besan ki subzi

2010-08-18T21:11:00.006+05:30

Ingredients

2 cups freshly chopped palak (spinach leaves)
3-4 tbsp Gram flour (Besan)
1 onion finely chopped
1/2 tsp garlic paste or 1 clove of garlic
2-4 dry red chillies
1/2 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
a dash of asafoetida
salt to taste
2-3 tbsp oil

Preparation

In a pan, dry roast the gram flour for few minutes till aroma raises and set aside.
In another pan, add oil, mustard seeds, cumin, asafoetida, dry chillies, garlic paste and onions to fry well till it cooks. To this add spinach leaves, turmeric and salt and cook for 3-5 minutes till spinach gets soft. To this add the gram flour and mix well. Let it cook for another 3-6 minutes till the flavors blend together. Serve hot with rotis.

A beautiful temple in the outskirts of Hyderabad

While performing a pooja at our home, almost all the coconuts were like this.

One beautiful morning outside my house in Ooty..

Stir fried-crispy mushroom

2010-08-12T18:30:00.001+05:30

I wanted to make a crispy , crunchy mushroom at snack time, without deep frying it. The experiment turned out yum!

Ingredients

1 cup button mushrooms cut into two halves
2-3 tbsp gram flour
2 tbsp corn flour
1 capsicum
1 onion
1tbsp ginger garlic paste
1 tsp chilli powder
salt to taste
3-4 tbsp oil
fresh chopped mint and coriander to garnish

Preparation

In a pan add 2 tbsp oil, to this add the mushrooms, corn flour and gram flour. Stir fry on high flame for few minutes till it becomes golden and crispy. Add salt and chilli powder, toss well and set aside. In another pan add 2 tbsp oil. To this add ginger-garlic paste, onions, capsicum, very little salt and stir fry for 2-3 minutes. Add this mixture to the crispy mushrooms and toss. Garnish with coriander and mint and serve hot. If you want it more spicy, you can add green chillies also. I wanted my kids to enjoy it so I made it less spicy, no colours, no deep fry and it is a perfect snack:)
Sending this to Kids Delight by Pari

Thses are some of my travel clicks while in northern India:)

Soya chunks and cauliflower pakodi kadhi

2010-08-10T03:30:00.000+05:30

This is a Rajastani thali meal which we enjoyed at a resort in Hyderabad. It was served hot along with background Rajastani folk music!!

Ingredients
1/2 cup Soya chunks

For Pakodis

1 cup cauliflower
1 cup cup gram flour
salt to taste
1/2 tsp chilli powder
oil for frying

For Kadhi
1 1/2 cup yogurt
2 tbsp gram flour
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp ginger garlic paste

For tempering and garnish
2 tbsp oil
1/4 tsp mustard seeds
1/4 tsp Cumin seeds
1/4 tsp fenugreek seeds
7-8 curry leaves
2 dry red chillies
1 tbsp fresh chopped coriander for garnish

Preparation

In a bowl prepare batter for making pakodis by adding gramflour, salt, chilli powder and water. Dip cauliflower in the batter and make pakodis. Set aside.
Soak soya chunks in water till it becomes soft. Drain the water and keep aside.
To prepare Kadhi, in a bowl mix yogurt, 2 cups of water, ginger garlic paste, salt, turmeric powder, chilli powder and gramflour. Mix well and set aside.
In a pan add 2 tbsp oil and temper with the given ingredients. Add the yogurt mixture and stir. Cook till the kadhi thickens, stirring continously.
Add the cauliflower pakodis and soya chunks and bring the kadhi to boil.
Garnish with fresh coriander and serve hot.

My Little one turns "2" today and Roti making

2010-08-04T15:30:00.000+05:30

No Picture pleaseeeee...... I am not ready yet :)

She is down with a fever and I feel terrible.... Hope she feels better by evening for cutting her cake!!!

Time flies and we never know when kids grow up... I feel that it was just yesterday when the nurse brought her to me for the first time and she was cuddling into my hands, she had not even opened her eyes fully.... and now......

She wants to have what ever her big brother has, she want to be taught what ever he learns, she gets angry and possessive when her brother is paid attention, she slowly learns the poems, alphabets and even Hindi alphabets all by herself looking at her brother, she wants to eat by herself. She snatches the remote to watch cartoon, she slowly takes away his stuff and runs into the other room to get him annoyed:) and they both start fighting like two little lambs and finally she lands up crying as the survival of the fitest happens!!

The story does not end here though..... Will catch up later on this.

The Art of Roti Making

While in Mount Abu, I was lucky to get into the Brahma Kumaris Kitchen, where a big hall is just alloted for making " Rotis". During special events the Rotis are made for about 15,ooo to 20,000 people in the huge kitchen. Right from preparing the dough to the packing of the rotis, take a beautiful tour through this kitchen.

Dough making

There are about 5 to 6 rows and in each row there are about 80 to 100 people helping to shape the rotis. I even spotted some kids who were helping take the rotis to the tava (hot pan) .

Rotis on the Tava!!

Not just a Tava...

and from the tawa to the alignment table which lay side to side..

The Ghee rotis are kept separately and the dry ones separate.

Packing and delivery...

While I was back home from US, I found some friends who made themselves very comfortable at my balcony.

Coriander Rice - A southern delicacy

2010-08-01T18:08:00.000+05:30

A very delicious and aromatic rice made in no time.

Ingredients

1 cup rice
2-3 tsp oil
Salt to taste

For grinding:

1 cup coriander leaves
1" piece ginger
1 onion
2-3 green chillies

For Tempering:

1/2 tsp mustard seeds
1 tsp Chana dal (Bengal gram dal)
1 tsp urad dal
1 tsp cashew nuts
1 tsp raisins
curry leaves- a hand full
Asafoetida- a dash

Preparation

Pressure cook the rice with 2 1/2 cups of water and let it cool. Grind the coriander leaves along with other ingredients. In a pan heat oil and temper with the given ingredients. To that add the coriander paste and salt. Let it cook for few minutes until the raw smell of the onion and coriander is gone. Add the cooked rice and fold gently until all the ingredients mix well and the rice takes up the flavours. Serve hot with pappad.

Hi... m' back with some yum clicks....

2010-07-26T13:38:00.007+05:30

No confessions on disappearing but will try being regular (No promises too...)!!!
These pictures were taken on the way to Ooty ( hill station in Tamilnadu). Yes, I have landed in Ooty finally for my Son's schooling. Will blog from here now on for I don't know how long:)
Lots of disaster has happened with my camera, so all these pics are from my iPhone (not bad right??). After the demise of 2 cameras, hubby strictly told me not to use my talent on the SLR:)

On the way to Ooty there is a place to stop by for very good tropical fruits, dry fruits, spices, snacks and nice hot chai ofcourse.

Snacks

Tropical fruits

Dry fruits and spices

Kids and my mom busy shopping and trying all the new fruits:)

A temple and a church

We celebrated my Son Jai's 6th B'day with a mickey Cake....

This Yummy spread is from my Sis's engagement..

A visit to the Brahma Kumaris Kitchen in Mount Abu- part-1

2010-03-30T15:07:00.012+05:30

I am happy to share that the Cooking for Kids Event is running successfully since a year now.
My hearty thanks to all the hosts and participants.
For the month of March- April the topic is Filling Breakfast by Bhagyashri of Taste Buds. Kindly send your entries to make the event successful.

While in mount Abu, we visited the Prajapita BrahmaKumaris Ishwariya Vishwa Vidyalaya (also called Brahma Kumaris in short) which is a unique Vishwa Vidyalaya (university) and a well known spiritual value based educational institution which has gained global acceptance and unique international recognition.

Please read more about it here

This is a Roti making machine where the dough is fed on the top and the rest is taken care by the machine.
25 hot rotis come out at a time.

The sisters are making Karanjis

sweet stuffing being filled

ready to eat!!

dough ready for making biscuits

heart shaped

placed on baking trays

sisters help in cleaning Dal

stacked goodies!!

Gulab jamuns and ras gullas

Happy Ugadi wishes with 3rd Blog Anniversary!

2010-03-16T20:56:00.001+05:30

I wish all my visiters a very Happy and prosperous Ugadi. It is also "Neivedyam's 3rd Birthday".

Thanks for all the support from Co-bloggers and friends, Visiters and sponsers. I hope to blog a lot in future with lots of new and delicious recipes.

I visited my Uncle's farm house in Haryana and it was quite a memorable trip. Here is a virtual treat of the farm.

My son was chasing all the Peacocks

Star fruit tree

My son touching star fruit

We were served yogurt in clay pots.

Chinese Orange trees were so beautiful I have no words to describe.

Mint Patches

Lettuce

Lemon

Cabbage

Star Fruit

Egg plant

Orange trees

Mint

Have a Healthy and colourful Ugadi! Will be back with more pictures

Captured Moments- Mount Abu

2010-03-02T14:18:00.005+05:30

Hi Friends!

Its been a long time since I visited my own blog!! We have moved to India and slowly in the process of settling here.
Things have been pretty hectic with the moving and kids.

In between all this, we had a short trip to Northern India. The pictures are of Mount Abu, Rajasthan. I captured some beautiful moments with my Son. These pictures were taken at a place called Sunset point. The view was too good, I cannot describe in words.

That's my finger :)

My Son's Hands! I was asking him to keep his hands like that and he did not understand what mommy was up to:)

My Son Jai.

Lake view

I want to share many more pictures with you so will be back soon. In between do let me know how you like these.

Makar Sankranti Wishes to Neivedyam Viewers :)

2010-01-14T13:25:00.007+05:30

Happy "Sankranti" Wishes to all Neivedyam Viewers.

Methi Pachadi (Fenugreek Chutney)

2009-06-10T01:28:00.008+05:30

These days I hardly find time to draft and blog. I have learnt lot many new and interesting recipes but have no time to sit and compose. Here is a short and spicy recipe from authentic Andhra -Menthi aaku Pachadi. These days my kitchen experiments are to try out new pachadis. The same procedure is used for making Palak (spinach) pachadi, Pudina (mint) Pachadi and kothmira (Coriander) pachadi.

Ingredients

Methi leaves -1 bunch
3 tbsp urad dal (husked)
1/2 tsp cumin seeds
a pinch of Asafoetida
4- dry red chillies
2 tbsp Tamarind pulp
salt to taste
1 tbsp oil

For tempering
1/2 tsp mustard seeds
1/2 tsp urad dal
1 tbsp oil
a pinch of asafoetida

Preparation

Remove the methi leaves from the stem, wash well, drain and keep aside. To a pan add oil, on medium heat add urad dal and cumin seeds, toast until golden. Add dried red chillies and asafoetida, saute for 2-3 seconds and remove from heat.
Transfer these ingredients to a plate. To the same pan add methi leaves and cook for 5 minutes till the leaves turn soft.
Transfer all the ingredients to the mixer/blender after they cool, add tamarind pulp and salt. Blend together into chutney.
Temper with the given ingredients and serve with warm rice or rotis.

This goes to Cooking For Kids- Leafy Greens Hosted by Pavani of Cooks's Hideout.

100th Post...... :) Boondi Laddu

2009-05-25T23:30:00.002+05:30

I always thought making boondi laddu was like moving a mountain but one of my relative made it sound so very easy. She said, it would take just 2 cups of besan, sugar and water each!! It sounded very easy, so we gave it a try!!

Ingredients

2 cups Besan (Gram flour)
2 cups sugar
4 cups water
1 tbsp cardamom
2 tbsp cashew nuts
2 tbsp raisins
a pinch of cooking camphor
2 tbsp Ghee (clarified butter)
oil for deep frying

Preparation

Sift the flour and add 2 cups of water to it. The batter should be of dosa batter consistency (not too watery).

Simultaneously, prepare the sugar syrup by adding 2 cups of water to 2 cups of sugar. On medium heat prepare sugar syrup. The consistency of syrup when done should be of honey like thickness (Single string consistency).
In a pan heat ghee and fry the cashew nuts and raisins till golden brown. To this add crushed cardamom powder and cooking camphor (mesmerizing aroma spreads all over your house). Cover the syrup with a lid so that the it does not crystallize.

In a deep bottomed pan heat oil. The oil should be hot enough. When you drop a small drop of batter in the oil, it should immediately bubble up. The oil temperature is the most important aspect to make perfect boondis. If the temperature of the oil reduces the boondis will stick together. The boondis should cook and come up separately.

Hold the steel skimming ladle like the one shown below above the hot oil and pour a small amount of batter to it. Drops of batter fall into the oil and bubble up. Remove the boondis after 5-10 seconds and place them on a paper towel. To see if the boondis are perfectly cooked for laddus, press one in between your finger. It should get squeezed in, instead of cracking and breaking into pieces. Transfer the boondis to the syrup while you are preparing the other lot of boondis. Yes, You need some helping hands!!

The Boondis should completely take up the syrup. This is when you can start preparing laddus. Hold some boondis tightly in your hands and make real tight fist so that the boondis can hold together. It surely needs practice :)

I truly enjoyed the whole episode and the best part was tasting your own home made laddus!!

Dondakaya Ulli Karam ( Spicy Tindora Fry)

2009-05-11T04:04:00.021+05:30

These days I am learning a lot of nice and new recipes here in Michigan. This is a very easy recipe which I learnt from my friend.

Ingredients

1 lb Tindora (Ivy Gourd)
1 big red onion
4-5 dry red chillies(you can add or reduce accordingly)
2tsp cumin seeds
2-3 tbsp oil
salt to taste
1/2 tsp turmeric powder
1 tsp besan (gram flour)

Procedure

Wash tindora well, pat dry and trim the ends. Vertically slit the tindora from one side to three fourth of its size. Make sure the other end is intact.
Pressure cook tindora for just 3 whistles. Do not add water to the the pot of tindora. Add water only to the pressure cooker.
Meanwhile add onion,cummin and dry red chillies to the food processor and Pulse it.
Remember not to make a paste out of the onions. The ingredients should just blend.
In a pan add oil and saute the tindora till slightly golden and crisp. To this add the onion-red chilli blend, turmeric and salt. Let it cook on medium low heat for about 10-15 minutes till the raw onion smell disappears. Sprinkle gram flour, toss and leave for 5 more minutes. Serve with rice or rotis.

Akshaya Tritiya with Aval Payasam

2009-04-25T09:34:00.010+05:30

Akshaya Tritiya, falls on the third day of the bright half of the lunar month of Vaisakha of the traditional Hindu calendar.
It is one of the four most auspicious days of the year for Hindus.
The word "Akshaya", a Sanskrit word, literally means one that never diminishes, and the day is believed to bring good luck and success. It is widely celebrated in all parts of India by different sections of the society irrespective of their religious faith and social grouping. The day is particularly considered auspicious for buying long term assets like gold and silver, including ornaments made of the same; diamond and other precious stones; and the real estate. The legend states that any venture initiated on the auspicious day of Akshaya Tritiya shall continue to grow and bring prosperity.
(Source :Wiki)

Ingredients

1/2 cup beaten rice (Poha)
2 cups Whole milk
1 cup sugar (can use less if adding condensed milk)
1/2 cup Condensed milk (optional)
1 tsp crushed cardamom
1 tbsp cashewnuts
1 tbsp raisins
2 tbsp ghee (clarified butter)
Saffron strands to garnish

Preparation

Wash beaten rice, drain well and set aside. Heat the milk on medium and while it is warm enough, add the beaten rice and crushed cardamom. Let it cook for 10 -15 minutes.
At this stage condensed milk can be added to give some richness. It is purely optional.
In a pan fry cashewnuts and raisins to golden brown with ghee and let it cool.
Remove the payasam (kheer) from heat and add fried nuts and raisins. Garnish with saffron strands and serve warm.
This Payasam can be kept as Neivedyam to God on Akshaya Tritiya day.
I am sending this to Cooking for kids- Rice Hosted by Trupti's Food Corner

If you are wondering why I am not blogging regularly, the below picture is one of the reason.

Yes, This necklace is handmade by me for little Diya. This is my first attempt in Jewellery making. It is made of pearls and ruby.

Raw banana (plantain) subzi

2009-03-25T07:01:00.002+05:30

After disappering for a while, I am back with a nice recipe. These days I am cooking from this lovely book "Cooking at home with Pedatha". Pedatha has very simple and authentic recipes from Andhra.
This recipe is called Mustard flavoured vegetable (ava pettina koora (Telugu)).

Ingredients

2-Raw Bananas (diced medium)
1/4 tsp turmeric powder
1 tbsp oil
salt to taste

The Paste

1 1/2 tsps mustard seeds
1 tbsp raw rice
1 inch piece ginger
1/4 cup coconut (grated)
1/4 cup coriander leaves

The Tempering

1/2 tsp split black gram (husked) (urad dal)
1/2 tsp mustard seeds
2-4 green chillies slit
curry leaves a few
asafoetida powder a pinch

Preparation

Boil the diced bananas in water along with turmeric powder till tender. Strain and set aside.
For the paste, Soak the mustard and rice in a little water. Grind into a fine paste and set aside.

In a wok, heat the oil for tempering. Add the gram; as it turns golden, add the mustard. Lower the flame and add the green chillies, curry leaves and asafoetida.
Add the boiled banana, paste and salt. Mix welland continueto cook for 3-4 minutes. Switch off the flame.

Serve with rice of rotis.

This picture is from the Pedatha book.

Pedatha says raw banana can be substituted with cabbage or sweet pumpkin.

We celebrated Jai's 5th birthday on 21st march with this lovely Madagascar theme cake!

I have always had great passion for Traditional Indian cookware like Copperware, brassware, soapstone pots and earthenwares.

Picture courtesy:copper-accessories.com

Here is an article written for Neivedyam by cookware.com on Indian cookware.

From Tandoor to Tabletop: Traditional Indian Cookware for a Healthy Lifestyle

The usage of traditional cookware materials has been integral in the centuries-long development in Indian and South Asian cuisine. In particular, cookware sets made of earthenware and brass have shown to be just as important as the ingredients themselves in many dishes because the materials enhance the complex flavors of the dishes being cooked. This is why traditional cooking still remains a part of life all over India, from the tandoor ovens of Punjab to the terra cotta pots in Manipur and Nagaland. But in addition to providing flavor these materials can also benefit your health as well. In this article, we’ll take a look at the pros and cons of cookware today that is made of traditional materials.

Earthenware and Ceramics

Ceramics have been used for cooking in India for over five thousand years, and the materials can vary a lot from region to region depending on the availability of materials. As mentioned above, one of the best things about ceramic and terra cotta cookware is that it brings out the flavor in many dishes, especially stews and other dishes that are simmered. Any type of earthenware is ideal for low-temperature cooking. And since the materials are not reactive, you don’t have to worry about toxins leaching their way into your food, making for dishes that are better tasting and healthier.

Ceramic and clay dishes are also easy to clean and are relatively inexpensive. However, they can be easy to break or chip and overall are not as durable as other types of cookware.

Copper and Brassware

Copper and brass has often been featured among the cookware and utensils of the wealthier households, particularly in Tamil Nadu. The reason why is simple, although these are some of the most expensive cooking materials, they are also the best. Copper and brass are nontoxic, conduct heat very well, and are stylish looking, making them very popular among professional chefs.

In addition their cost, both of these materials and copper in particular, are prone to scratching and may need to be polished often in order to maintain its appearance. But overall, copper and bronze provide best superior heat conductibility while remaining free of harmful toxins.

Aluminum and stainless steel have become popular in contemporary Indian cooking, as they are both affordable and durable. But sometimes it’s worth going to the basics. Aluminum unfortunately has the tendency to discolor and leach into food, as does nearly all types of nonstick materials. This is both bad for the flavor of the food and bad for your health. But if you stick to what worked best for centuries of Indian cooks, you’ll find yourself eating healthier and better tasting food at the same time.

Celebrations!! Got my own Domain!!

2009-03-08T07:30:00.003+05:30

Yes!! With the help of Dear Sandeepa from Bong Mom's cookbook, I have my own domain http://www.neivedyam.com/

The new address should work for everyone after at most 3 days. At that time blogger will redirect the readers from old address to the new one.
I am happy to announce my own New Home "Neivedyam" :)!!
I will be back soon with some delicious recipes for Ugadi.

Celebrating Neivedyam's 2nd Birthday with Andhra Avakaya

2009-03-01T12:00:00.005+05:30

It's been 2 lovely years of blogging. It's a wonderful journey into the world of cooking with co-blogger and friends. It has been an amazing experience to Cook and share, which always gives immense joy and pleasure. The happiest part is when people email me saying, they tried the recipes and liked it. I have made some great friends who are very close to heart through blogging. This year I have also started an event "Cooking for Kids" which is going on well with all your support.
I thank all the visitors for appreciating and supporting Neivedyam with their valuable comments. I hope to share more and more recipes with you in the coming years.

Here is a very Authentic and Traditional recipe from Andhra which my Mother-in-law passed it to me as a treasure. It's Andhra Avakaya (Mango Pickle). Avakaya is the oldest and traditional pickle made in Andhra. In Andhra, during summer mangoes are bought, cleaned and cut to pieces, processed and made to pickles with spices originated in Andhra itself. The Chilli and Turmeric which are cultivated in Andhra are used for making this Avakaya.

I was not aware that avakaya was so easy to make at home until one day my mother-in-law made them in 15 minutes. Now I never buy pickles from store and the avakaya pickle I make is a real hit in my house:) I too can make them in minutes(proud).

Ingredients

3 medium sized raw mangoes (makes 3 cups diced mangoes)
1/2 cup chili powder
1/2 cup Mustard seeds
1/2 cup salt
1/2 cup oil (I used vegetable oil)
1 tsp Fenugreek seeds
1 tbsp Turmeric

Procedure

The most important thing to remember for making avakaya is buying mangoes. They should be very hard when touched and should be of medium size.
Wash the mangoes and wipe off the water with a clean cloth or paper towel. Cut the mangoes in to pieces as shown.

Spread the mango pieces on a clean and dry paper towel. Pat dry and remove the excess moisture on the pieces. Leave it aside.

Grind Mustard seeds along with salt, chilli powder and fenugreek seeds. Some people use fenugreek seeds as it is without grinding but I prefer to powder it.

The chilli powder I use is from Andhra. This chilli powder is specifically used for making pickles which is called as "Three mango mirch powder" (made of warangal mirchi). It is pure and brings out good color to the pickle. Kashmiri chili powder can be used instead.

The ground spice mix comes to about 2 cups approximately which is called ava pindi (mustard powder)
Blend in the prepared spice powder with the mango pieces, oil and turmeric in a wide bowl. Mix well until all the mango pieces are coated with spices. Transfer the prepared pickle into a clean and dry air tight jar. Next morning the oil and juice comes out of the mango pieces.

If you taste the avakaya immediately after preparing, it will taste salty. Do not think you have added more salt or chilli powder. It take 3-4 days for the avakaya to get to its original taste.

Sunnundalu (Urad Dal Laddu)

2009-02-17T15:00:00.000+05:30

Sunnundalu is a very traditional sweet of Andhra. It is prepared during baby showers as it has lot of health benefits during pregnancy. My Mother-in-law made this delicacy for me on my baby shower. She is a wonderful cook and has introduced me to the authentic Andhra cuisine. I also learnt how to make the famous Andhra Avakaya (Mango pickle) from her.

This is my contribution to Cooking for kids with love hosted by the very talented Pratibha & Jigyasa. Though we are still waiting for the movers to get our stuff and not yet completely settled down here in Michigan, I thought of making something from my mother-in-law's kitchen with the available ingredients in my kitchen for this event.

Ingredients:

2 cups Urad dal (Roasted into golden red color)
1 cup Sugar
1/2 cup Melted ghee(clarified Butter)

Preparation

In a heavy bottomed pan roast the urad dal on medium low heat by stirring continuously. The dal should slowly turn to red color. Remove it from heat and let it cool for a while, grind the roasted urad dal along with sugar into a coarse powder.
The powder should have a sand like texture.
Transfer the mixture into a pan and add melted ghee. On low heat blend ghee and urad dal mixture well. Remove from heat and make small laddus. It is a healthy laddu and "is good for backbone during pregnancy" says my mother-in-law!!

Book Giveaways-Cooking for Kids-February

2009-01-27T00:11:00.000+05:30

I am very delighted to announce that Jigyasa & Pratibha of the lovely blog Pedatha's whose food we eat... are hosting February's Cooking for Kids event. The Beautiful ingredient is "Love".

This event is hosted in lovely memory of Pedatha who passed away on Feb 20th last year. The detail of this event is here.

THE THREE BEST ENTRIES WILL WIN A PRIZE EACH…AND THE PRIZE IS - a choice between Jigyasa & Pratibha's first cookbook “Cooking at home with Pedatha” or their second cookbook “Sukham Ayu: Cooking at Home with Ayurvedic Insights”, which is being launched on Feb 11th.

So get cooking something with lots and lots of "love" and post it in your blog on the month of Feb.

Cooking for Kids- Future Hosts

2009-01-17T11:01:00.013+05:30

Here are the details of Hosts - Cooking for Kids Event.

Jan 5th to Feb 5th- Preety's Kitchen- Milk and Milk Products.

Feb 1st to Feb15th- Pedatha's whose food we eat... - cooking for kids with LOVE

Mar 1st to Apr 1st- Simple Home Cooking

Apr 1st to May 1st- Trupti's Food Corner

May 1st to June 1st- Cooking in Westchester

June 1st to July 1st- Cook's Hideout

July 1st to August 1st - easyntastyrecipes

August 1st to sep 1st- Dil Se

September 1st to October 1st - Salt to Taste

October 1st to November 1st - Kidz Delight

November 1st to December 1st - Kitchen Chronicles

January 1st to February 1st - Sara's Corner

March 1st to April 1st - Taste Buds

May 1st to June 1st- Mharo Rajasthan's Recipes
*************My best wishes to all the hosts.*************

Moving Again!!! Need a break....

2009-01-16T01:08:00.000+05:30

I am moving to Michigan by the end of this month. I know what you all are thinking..:) Disappearing for a year, I thought I could blog again for a while but again on a move. I feel so helpless, that too with my 6 month old little Diya.

I need help here. I want someone to host my Cooking for Kids Event for the next few months. Who ever is interested, please email me with the month in which you would like to host to cookingforkidsevent@gmail.com. I also want someone to take over January's Cooking for kids event-Milk and Milk products which ends on Feb-5th. Thanks in advance.

Hope to be back soon this time. Bye!!

Cooking for Kids - Corn Roundup!

2009-01-09T19:09:00.001+05:30

Here are some delicious Corn recipes! This roundup took me lot of time because we all were under the weather. It made my little ones cranky. These days my drafting are done between diaper changes, cooking, cleaning, laundry, shuttling between the 2 little ones, answering my 4 year old's never ending questions, pickups/drops from/to school. Besides all this, cook, capture, draft, events, visit other blogs...Whew!! Pretty hectic.

Thankyou so much for all your lovely contributions!
This months's Cooking For Kids Ingredient is Milk. You can use paneer(Indian cheese), any other cheese, yogurt and cream too. Please find the details of this event on the side bar.

Veg-Corn Soup from Appetizing recipes

Simple Breakfast from Easy 2 Cook Recipes

Semiya Corn Upma from Easy 2 Cook Recipes

Pasta and Corn in White Sauce from Appetizing recipes

Corn and Pasta in Tomato Sauce from Appetizing recipes

Sabudhana Corn pulao from Adlak's Kitchen

Poha snack from For spicy lovers

Moong Dal with Corn and Spinach from Cooking in westchester

Corn kurma from Easy 2 Cook Recipes

Toasted Corn from Veggie Platter

Makai Handvo( Vegetable Handvo) from Chai's Corner

Makyachi Usal from Enjoy Indian Food

Corn Toast from Adlak's Kitchen

Microwave chocolate halwa from Priya's Easy N Tasty Recipes

Christmas Tree Popcorn Clusters from Culinary Bazaar

Corn Vada from Food Lovers

Mushroom Babycorn Soup from Priya's Easy N Tasty Recipes

Corn and Sprouts Salad from Poonam's kitchen

Veg Kurma in Corn Gravy from Krishnaarpanam

Corn Croquettes from Sinful Indulgence

Corn Bread from Plantain Leaf

Corn Sundal from Simple Indian Food

Corn Seekh kebab from Spice Club

Corn Kebab from Simple Indian Food

One page cookbook from One page Cookbooks

Chilaquiles from Chai's Corner

Corn Fritters from Neivedyam

Corn Puttu and Kadala Curry from Neivedyam

Corn Puttu and Kadala Curry

2009-01-05T08:19:00.007+05:30

Puttu is one of my favorite comfort food after idli/sambar. I make this at least 2-3 times a month. It is a staple breakfast in Kerala along with a cup of tea.

Knowing that its my favorite, my mom had bought some different varieties of ready made Puttu flour form India. Double Horse brand has a wide variety like corn, ragi and health mix puttu flour which makes puttu making very easy.
I dont know if we can use corn meal as a substitute.

Ingredients

For Puttu:

2 or 3 cups Corn puttu flour
1 cup fresh grated coconut
1/2 tsp salt
1 tsp sugar
water to moisten the puttu

Preparation

In a bowl toss in puttu flour, add salt and sugar (for softness). Sprinkle Luke warm water so as to moisten the flour. Keep mixing the flour and water to make sure no lumps are formed and the mix should remain in the form of flour. To know if you have added enough water to the flour, take some flour in your hand to make a fist and see if the flour holds together. This means the mix is ready to get steamed. Keep this mix aside for about 10 minutes.
In a puttu maker fill 2-3 tbsp fresh grated coconut and top it with flour and make layers as seen in the picture.

Steam cook by placing the Puttu maker above a pressure cooker which has 4-5 cups of water in it. Cook for about 10 minutes or until steam appears above the puttu maker.

Kadala curry ( Chickpea gravy)

Ingredients

1 cup black (kala) chana/chickpea soaked and pressure cooked with 1tsp salt
1 cup chopped onions
1 cup chopped tomatoes
2 tbsp Chana masala powder or (1tsp coriander powder)
1/2 tsp chili powder
2 tbsp dry/dessicated coconut powder
1/2 tsp turmeric powder
1tsp ginger-garlic paste
3-4 tbsp oil
1/3 tsp mustard seeds
handful of curry leaves
1-2 green chillies
salt to taste

Preparation

In a deep bottomed pan, add oil. On a medium heat, add mustard seeds, allow it to splutter. To this add ginger-garlic paste, curry leaves and green chillies. Also add onions and cook till soft. Add tomato, salt, Chana masala, chili powder, turmeric powder, coconut powder and cook till soft. The mixture reaches a thick semi-gravy consistency. A little water from the pressure cooked chickpea can be added to the mixture to cook well. Now add the cooked chickpea(kadala) to this mixture.
Let it cook for about 10 minutes on medium-low heat. Delicious Kadala curry is ready to go with steamed puttu. A very satisfying meal to the tummy and soul:)

This is my contribution to Cooking for Kids Event- Corn last date-Jan 5th. This being a very healthy meal. Puttu can also be served with banana and sugar for kids.

I also announce the Ingredient for the month of January- Its Milk and milk products. You can use paneer(Indian cheese), any other cheese, yogurt and cream

Milk being good for kids milk contains significant amounts of Saturated fat, Protein, Calcium as well as Vitamin C.

The last date for submission of entries is Feb-5th. Will get back to you soon with the corn- roundup!!

I am sending this to JFI- Chickpea by Sometime Foodie.

This also goes to FIC-Yellow by Sunshinemom and My Legume Love Affair by Srivalli.
Susan is the brain child of My Legume Love Affair event.

Cookie Baking Event Roundup!!

2008-12-31T06:25:00.006+05:30

I am happy to showcase my very first event's roundup on Cookies. My hearty Thanks to all the contributors for making it a success. If I have missed out any entries please let me know, I will add it up and announce the book giveaway in the same post.

The winner of the cookie book is "Sindhura of Bay Leaf". Congrats Sindhura!!

Thanks to all for the lovely New Year wishes.

I wish all my visitors a very Happy & Prosperous New Year.

DK of Culinary Bazaar

Meeta of What's for lunch honey

Yasmeen of Health Nut

Vineela of Vineela's Cuisine

Deepa of Simple Home Cooking

Uma of Essence of Andhra

Sweatha of Tasty Curry Leaf

Sunita of Sunita's World

Sukanya of Sukanya's Musings

HomeCooked

Sowmya of Creative Saga

Sindhura of Bay Leaf

Sindhura of Bay Leaf

Sindhura of Bay Leaf

Sanika of Spicy & Tangy..Sweet & Yummy

Renuka of Fusion

Ranae of La Dolce Dente

Priya of Priya's Easy N Tasty Recipes

Priya of Priya's Easy N Tasty Recipes

Raji of Simply Innocence

Sukanya of Hot N'Sweet Bowl

Medena of Cafe Chocolada

Mahimaa of Indian Vegetarian Kitchen

Deepthi of Vegetable Platter

Namratha of Finger Licking Food

Navita of Zaayeka

Bharathy of Spicy Chilly

Archy of Archy's Recipe Book

Jayashree of Sinful Indulgence

Arundhuti of Gourmet Affair

Happy Cook of My Kitchen Treasures

Kalai of Samaithu Paarkalaam

Dhanya of My Home Cooking

Deeba of Passionate About Baking

JZ of Tasty Treats

Madhuram of Eggless Cooking

Keerthana of Kitchen Vibes

Soma of Ecurry

Madhuram of Eggless Cooking

Poonam of Poonam's Kitchen

Pamela of The Cooking Ninja

Mansi of Fun and Food

Sunshinemom of Tongue Ticklers

Kalai of Samaithu Paarkalaam

Chelly of Rolling in Dough

Cathy of Aficionado

Bertha of Gourmet Baking

Kalai of Samaithu Paarkalaam

Preety of Preety's Kitchen

Aquadaze of Served with Love

Anudivya of ...and a little bit more...

Akal of Akal's Saappadu

Miri of Peppermill

Corn and Potato Fritters

2008-12-26T11:21:00.001+05:30

This would be my contribution for this month's Cooking for Kids Event- Corn.
I have extended the date for this event to Jan-5th.
Currently awesome cookies are pouring into my mail box :) Hoping to see more entries for corn too.

Ingredients

2 large potatoes
1/2 cup fresh or frozen(thawed) corn kernels
2-3 tbsp spring onions, chopped
1/2 tsp garam masala
salt to taste
Pinch of chilli powder
oil

Preparation

Boil and cool the potatoes. Peel and mash. In a bowl combine these potatoes, corn, spring onions, garam masala, salt and chilli powder. Mix well.
Heat 2 tablespoons of oil in a heavy-based frying pan. Make patties and cook until golden on both the sides. Serve with tomato ketchup.

This beautiful book will be given to one person who will be selected randomly by my little one for Cookie Baking event .

Christmas Tree Pizza, Pom-raffle winner, Awards and Free books.

2008-12-23T02:35:00.002+05:30

I found this beautiful recipe from Pillsbury site. This Appetizer tree is beautifully decorated with veggie ornaments for holiday.

Ingredients

1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can Pillsbury Crescent refrigerated flaky dough sheet
2tbsp diced tomato
2tbsp chopped mushroom
2tbsp chopped onions
2 tbsp red bell pepper
1 tbsp yellow bell pepper
2 tbsp chopped fresh broccoli
2 tbsp Parmesan cheese
3 tbsp Mexican blend cheese or any shredded cheese

Preparation

Heat oven to 375°F. Remove dough from can in 1 long roll; do not unroll or separate. Cut roll into 16 slices.
On ungreased cookie sheet, place slices cut side down to form tree. Start by placing 1 slice for top; arrange 2 slices just below, with sides touching. Continue arranging a row of 3 slices, then a row of 4 slices, ending with a row of 5 slices. Use remaining slice for tree trunk.
Sprinkle Parmesan cheese and arrange all the veggies on top. Finally top it with shredded cheese.
Bake 11 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen from cookie sheet with spatula, and serve warm.

I was selected as a winner of the weekly POM giveaway contest for my Pom-Smoothie recipe. This is what I got!!

My lovely friends showered me with awards, though I was not blogging regularly.

Adlak has given this lovely award to me! Thanks Adlak.

Ramya has showered me with all these nice awards. Thanks Ramya, so generous of you!

Ramya Vijaykumar has given me this nice award. Thanks Ramya!

Lakshmi has given me this beautiful award! Thanks Lakshmi.

I would like to pass these awards to all those nice people who leave comment on my blog!!

Here are some links which I found online to get free recipe booklets by mail. This is only for people in US, I suppose. You can find the link to the right side of the page.

Here are some nice recipes from Kraft you can download from here . It is a nice printable version.

This is a gentle reminder for the events in my blog.

Cooking for kids last date Dec-31st

Cookie Baking event last date Dec-28th

Walnut-Scallion Stuffed Mushrooms

2008-12-17T02:15:00.001+05:30

These savory bites are made with ingredients you probably already have on hand in your kitchen!! I found this lovely recipe in a magazine and it took me just 30 minutes to make.

Ingredients:

10-15 medium white or button mushrooms
1/4 cup coarsely chopped walnuts
4 green onions, coarsely chopped
1 clove garlic, peeled and chopped coarsely
1/2 cup Italian-seasoned breadcrumbs
2tbsp olive oil, plus more for brushing
1tsp low-sodium soy sauce(optional)

Preparation

Preheat oven to 425 degree F. Coat baking sheet with cooking spray. Trim mushroom ends and remove stems. Chop mushroom stems coarsely and combine it with walnuts, green onions and garlic in a bowl . Now there are two ways to do this. You can either just pulse all these ingredients in a food processor(Don't make it in to a paste) or just fill the caps without grinding them.

Transfer mixture to bowl. Stir breadcrumbs and olive oil into the mushroom mixture. Brush mushroom caps with oil and fill it with the prepared mixture, packing tightly and mounding on top. Place round-side down on the baking sheet. Bake for 20 minutes or until mushrooms are tender and filling is browned. Serve warm. These scrumptious goodies make great appetizers for parties.