Yummilicious food....

Mysore Masala Dosa

2012-01-27T08:44:00.000-08:00

Ingredients

1 cup Dosa batter
1 cup grated beetroot
1 cup finely chopped tomatoes
1 cup finely chopped onion
1 cup finely grated carrot
1 tsp chaat masala powder
1 cup coconut chutney
Water as required
Salt to taste
Oil or Ghee or butter as required

Instructions

The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat oil in a non-stick pan and pour one ladleful of batter.
Immediately spread the batter with the back of the spoon in circular motion to a thin round and cook for 40-50 seconds.
Place grated carrots.

Pour 1 tsp coconut chutney on it.

Add onions.

Add tomatoes.

Add chaat masala.

And later beetroot.

Pour a tsp. of butter, ghee or oil over it.

Mash them gently.

Remove with spatula when crisp.
You can have them hot with chutney of your choice.

Black and White Wednesday - Sip of my favorite libation....

2012-01-25T23:20:00.000-08:00

CCD wali cappuccino

Garma garam chai

Green Tea

Thai Teapot

Sending this to Susan's Black and White Wednesday.

Alu Wadi | Patra | Patrado

2012-01-16T08:04:00.000-08:00

Ingredients

Colocasia(Taro Leaves or Elephant ears)
2 cups, gram flour(besan)
2 tsp jaggery (or even sugar cab be used)
2 tsp curd (or lemon juice or tamarind pulp)
1 tsp red chilli powder
1/2 tsp turmeric powder
1/4 tsp hing
1 tbsp sesame seeds (til)
1 tsp amchur powder
Water as required
Salt to taste
Oil to deep fry

Instructions

Mix gram flour, jaggery (chopped finely), curd, red chilli powder, turmeric powder, hing, sesame seeds, amchur powder and salt to taste. Mix all the ingredients along with water to make semi-thick paste nor too thick nor too thin.

Instead of jaggery i have used sugar

Instead of curd i have used lemon juice

Wash and trim the stems off of the leaves. Remove a thin layer off the central rib of the leaves to make them more pliable for rolling.
Place a leaf with the lighter green side up and apply the gram flour paste evenly. Place 4 - 5 leaves, applying paste in a similar way. Fold the leaves together from all the 4 sides and form a roll.

Steam these rolls for about 12 - 15 minutes.

After the rolls cool, cut the rolls into medium slices and take some oil in pan (2 tbsp), add some sesame seeds (Til), add above cut wadis (from rolls) into oil and cook. Shallow fry them. Garnish with grated coconut.

We can also deep fry these wadis in oil.

Alu wadi is ready to eat now!!

Til Gud Laddoo | Til Ladoo | Sesame Seeds Ladoo

2012-01-14T08:02:00.000-08:00

Meethe gud main mul gaya til,
Udi patang aur khil gaya dil,
Har pal sukh aur hardin shanti
aap ke liye Happy Makar Sankranti and Pongal to everyone :)

Ingredients

1 cup white sesame seeds (til)
1 cup roasted and peeled peanuts
1 cup jaggery (gud)
1 tsp ghee

Instructions

Roast sesame seeds on a medium flame till they start popping and nice aroma comes out of them. Take them off the heat.

In a pan add ghee and heat jaggery but keep the heat on medium because jaggery gets burnt very easily.

To check jaggery consistencies take little water in a plate and add a drop of the jaggery in it. The jaggery should sit like a drop without getting diluted.
Now add the sesame seeds and peanuts. Mix well. Take off the heat, and mix again before it gets harden.
Once the mixture is cooled, you cannot make the laddoos, so you need to work fast while it is still hot. Be careful not to burn your hands (the mixture at this stage is hot).
Apply some ghee to your palms and make small balls of the mixture.

If the mixture cools off fast, then, heat it again for sometime till it melts and follows the above mentioned procedure.
If you cannot manage to make the laddoos, due to lack of time or patience, just spread the mixture on a plate greased with ghee, then cut them into desired shapes.

Black and White Wednesday - Extra Scoop..

2011-12-07T01:27:00.000-08:00

Sending this to Susan's Black and White Wednesday.

Black and White Wednesday

2011-11-30T01:05:00.000-08:00

Sending this to Susan's Black and White Wednesday.

Masala Papad

2011-11-27T03:13:00.000-08:00

Ingredients

2-4 papad (I used lijjat papad)
1 cup onion, finely chopped
1 cup tomato, finely chopped
2 green chillies, chopped
2 tsp fresh coriander leaves, chopped
1 tsp chat masala powder
1 tsp lemon juice
Salt to taste
Oil to fry papad

Instructions

Fry papad in oil or also can microwave as per your wish and drain on a paper napkin.
In a deep bowl mix in green chillies, coriander leaves, onion, tomato, lemon juice and salt.
Place papad on a plate and before serving spread onion mixture and sprinkle chat masala and serve immediately or else the papads will turn moist.
You can have them as a starter or with tea as per your choice.

Round-up of "Life is green" event

2011-10-16T03:59:00.000-07:00

Dear All,

My first event “Life is green” has come to an end and I'm really whelmed by your responses, and by the number of participants. Whenever I've participated in food blog events or see others enthusiastically host one at their blogs, I use to wonder how they do, what are the prerequisites for the same, will I be able to manage entries submitted, etc etc and finally I got courage to host such an event and was amazed by number of wonderful entries received which were 104.

I should first apologize to all my blogger friends for being late in announcing this roundup actually in my life there are many good, bad and ugly things happening so was kind of completely lost into it L but finally got a gooooooooooood news today very soon will be sharing its details here with everyone keeping fingers crossed J coming back to my event I take this opportunity to thank you all, for your support and making this event a very successful one.

Thank you so much to one and all for taking time to send there delicious & innovative entries. There are a few awards at the end of the roundup. Please accept them as a token of appreciation. Once again thank you all for the wonderful entries...I loved each and every recipe.

I have divided the awards in different categories like Proud Participant Award, Innovative Award, Proud Contributor Award, Picture Perfect Award and Winner of the Event.

So, have a look at the mouthwatering roundup. Visual treat for each and every one!!!

Amina Khaleel's "Palak paneer spinach cottage cheese" has won Proud Participant Award.

Deepali Jain's "Patrode ki pakori" has won Picture Perfect Award.

Deepika's "Baingan ka bharta" has won Picture Perfect Award.

Pradnya's "Aluwadi undhiyo" has won Proud Participant Award.

Priya Srinivasan's "Fried Okra" has won Innovative Award.

Vardhini's "Mint chutney" has won Picture Perfect Award.

Ambrosia's "Veggie poha" has won Proud Participant Award.

Deepika Anand's "Guacamol autentico" has won Innovative Award.

Priya mahadevan's "Pesarattu dosais" has won Innovative Award.

Raksha Kamat's "Palak idlis" has won Innovative Award.

Sangee vijay's "Methi Mutter Vermicelli" has won Innovative Award.

Soujanya's "Capsicum in peanutsesame" has won Innovative Award.

Supriya's "Avocado chutney" has won Innovative Award.

Umm Mymoonah's "Kumbakonam kadappa" has won Picture Perfect Award.

Umm Mymoonah's "Sprouts sandwich" has won Innovative Award.

Amarendra Mulye's "Tender Jowar Chaat" has won Innovative Award.

Amarendra Mulye's "Spinach Curry" has won Proud Participant Award.

Anisha's "Cucumber Carrot Raita" has won Picture Perfect Award.

Anisha's "Magic Vegetable Fried Rice" has won Proud Participant Award.

Denny's "Aloo Bhindi" has won Picture Perfect Award.

Archana's 250th Post with "Corn & Sprouts Salad" has won Proud Participant Award.

Sumedha's "Palak Paneer" has won Proud Participant Award.

Sumedha's "Salad Pistachio" has won Innovative Award.

Sumedha's "Methi Paratha" has won Proud Participant Award.

Princy Vinoth's "Chickpea Pasta Salad" has won Innovative Award.

Deeksha's "Paneer Lajjatdar" has won Proud Participant Award.

Deeksha's "Ginger Mushroom" has won Innovative Award.

Sreevalli's "Mexican tomato rice" has won Picture Perfect Award.

Sravani's "Aloo Methi Sabzi" has won Picture Perfect Award.

Saraswathi Iyer's "Brocolli Soup" has won Picture Perfect and Innovative Award.

Denny's "Grilled Broccoli Cheese Sandwich" which happens to be one of my favourite has won Picture Perfect and Innovative Award.

Radhika's "Idlis with Tricolor Chutneys" has won Picture Perfect Award.

Reva's "Ginger Idlis with Green Mango Chutneys" has won Picture Perfect and Innovative Award.

Saraswathi Iyer's "Manga Thenga Chamandhi" has won Picture Perfect and Innovative Award.

Rudra's "Manathakkali Keerai Poricha Kootu" has won Proud Participant Award.

Archana's "Carrot Salad" has won Proud Participant Award.

Princy Vinoth's "Mint Masala Buttermilk" has won Proud Participant Award.

Kaveri's "Green Moong Sabzi with Dates" has won Innovative Award.

Jabeen's "Curd Vadai" has won Innovative Award.

Kalyani's "Okra Fry" has won Picture Perfect Award.

Rudra's "Potato & Spinach Quiche" has won Proud Participant Award.

Krithi's "Stuffed Okra" has won Picture Perfect Award.

Neha's "Broccoli & Potato filled indian flat" has won Picture Perfect and Innovative Award.

Princy Vinoth's "Green Moong Curry" has won Picture Perfect Award.

Foodie Corner's "Ethakka Pineapple Pachadi" has won Picture Perfect and Innovative Award.

Hyma Bala's "Snake Gourd Bonda Curry" has won Innovative Award.

Kalyani's "Beans fry" has won Picture Perfect Award.

Kaveri's "Beans Carrot Thoran" has won Picture Perfect Award.

Sadhana's "Kale & Coconut Chutney" has won Innovative and Picture Perfect Award.

Reva's "Corn Spinach Idli with Carrot Peanut Chutney" has won Picture Perfect and Innovative Award.

Krithi's "Beans Thoran" has won Proud Participant Award.

Hyma Bala's "Peels & Zuchini Thuvayal" has won Proud Participant Award.

And finally winners of this event yes more than one :) there are four winners :) with their beautiful entires and they are as follows (have arranged them in decending order least number of entires moving to maximum number of entries). So to start with we have winner on fourth position and its Kalyani who has contributed four lip-smacking recipes

Aloo Matar Methi sabji
and has won Proud Participant Award for this.
Green Chutney
and has won Proud Participant Award for this.
Tendli Fry
and has won Picture Perfect Award for this.
Palak Paneer Parathas
and has won Picture Perfect Award for this.

And winner on third position is Nupur who has contributed ten flavory recipes

Pesto
and has won Innovative Award for this.
Paneer Bhurji : With Spinach
and has won Picture Perfect Award for this.
Methi Matar Kadhi
and has won Proud Contributor Award for this.
Red Lentil & Spinach Soup
Pasta in Ricotta Cheese Spinach Sauce
Methi Aalu : With coconut and peanuts
Baked vegetable Pasta
Baked Methi Chaman
Spinach Yoghurt dip
Cheesy Sarso Ka Saag

And winner on second position is Ramya who has contributed fifteen pleasant-tasting recipes

Palak Paratha
and has won Innovative Award for this.
Pavakka thoran
and has won Picture Perfect Award for this.
Okra Stir Fry
and has won Proud Contributor Award for this.
Stuffed and baked Bell Peppers
Mushroom Matar Masala
Moong and Palak Curry
Matar Paneer
Dal Palak
Palak Pulav
Gobi Matar Masala
Cherupayar Thoran
Broccoli Thoran
Black eyed Peas and Spinach
Adai Dosa
Hot and Sour Veggie Soup

And winner on first position is Shobha who has contributed seventeen dainty and toothsome recipes

Corn Palak
and has won Innovative Award for this.
Soya Palak Vegetable
and has won Innovative Award for this.
Hare Bhare Baigan
and has won Picture Perfect Award for this.
Palak Dal
and has won Proud Contributor Award for this.
Sai Bhaji
Palak Pulao
and has won Picture Perfect Award for this.
Beans Poriyal
and has won Picture Perfect Award for this.
Kasoori Methi Parathas
and has won Innovative Award for this.
Cream of spinach soup
BOK CHOY with Mushrooms
has won Picture Perfect Award for this.
Stuffed Bhindi
has won Innovative Award for this.
Kashmiri Saag
Palak Rolls
Sindhi Green Curry Paste
Green Peas Pulao
Gwar ji bhaji
And finally my favourite one Stuffed Capsicums

As a token of appreciation please accept my awards like for Winners (Shobha, Ramya, Nupur and Kalyani)

Innovative Award

Picture Perfect Award

Proud Contributor Award

Proud Participant Award

Black and White Wednesday

2011-10-11T08:22:00.000-07:00

Sending this to Susan's Black and White Wednesday.

Happy Dusshera to one and all...

2011-10-07T03:46:00.000-07:00

On the festive occasion of Dussehra, I send my greetings and best wishes to all my fellow bloggers “Happy Dusshera“ people………..

Yesterday my mom shared a lovely story of Kautsa, a young bramhin boy who insisted that his guru “Rishi Varatantu” accept Guru Dakshina, a fee for all the things he taught him.

While the teacher refused to accept any fees, the disciple was persistent. Finally Varatantu asked him to give him 140 million gold coins in return for the 14 sciences that he taught the young boy.

So Kautsa went to King Raghu, who was known for his generosity.

As luck would have it, the king had just spent his money donating to bramhins. So he asked for three days from Kautsa and left to ask for the coins from Lord Indra.

Indra in turn asked Kuber, the lord of wealth and asked him to rain gold coins on the Shanu and Aapati trees round King Raghu's city.

Sure enough it began raining gold coins, which King Raghu handed over to Kautsa who in turn offered to his teacher. Since the sage Varatantu had only asked for 140 million, he returned the rest to his disciple.

Kautsa returned the wealth to the people of Ayodhya on the day of, you guessed it, Dussehra. So the practice of distributing leaves of the Aapati trees has its roots in this legend. Wowwww just imagine 140 million gold coins and such an obedient student in this kalyug!!! Anyways “Happy Dusshera“once again J

Black and White Wednesday

2011-10-05T10:10:00.000-07:00

Sending this to Susan's Black and White Wednesday.

Black and White Wednesday

2011-10-05T10:01:00.000-07:00

Sending this to Susan's Black and White Wednesday.

Happy Navratri - Jai Mata Di

2011-09-28T11:48:00.000-07:00

‘Navratri’ is celebrated by Hindus, where the nine different forms of Goddess Durga are worshipped on nine days. Word ‘Navratri’ is a Sanskrit word, where ‘nav’ means nine and ‘ratri’ means night.

The festival is celebrated to worship the ‘Shakti’ (power) of Goddess Durga. The devotees during the festival observe a nine day fast and I feel so proud to share with you all that my mom and dad religiously follow this festival and they are one amongst who fast for nine days. Some people like my lovable maternal uncle (mama) don’t even have food for all the nine days and survive on just liquid still wondering how he manages.

Mom and Dad

Adarniya Mamaji

Navratri is mainly celebrated in the state of Gujarat. The traditional dance of ‘Garba’ is performed by the devotees in front of the Goddess. This year the festival begins on Wednesday and during the nine days of Navratri there is a custom of wearing different color dress Sari or churidhar followed mainly in Gujarat and Maharashtra.

The nine Navratri colors for 2011 are:

Pratipada - September 28, 2011 (Wednesday) - Blue

Dwitiya/Tritiya - September 29 (Thursday) - Yellow

Chaturthi - September 30 (Friday) - Green

Panchami - October 1 (Saturday) - Grey

Sashti - October 2 (Sunday) - Orange

Saptami - October 3 (Monday) - White

Ashtami - October 4 (Tuesday) - Red

Navami - October 5 (Wednesday) - Purple

Vijayadasami - October 6 (Thursday) - Pink

During navratri our daily schedule starts Early in the morning after waking up, resolute for the way you want to pray for nine days. After bathing, daily worshiping is a must.

According to our family's custom, if you are doing Kalash Sthapana on the first day of the Navratri, then it would be done in the ABHIJINH MUHURAT. This year for Mumbai it was around 6.30 to 7.30am and we did around 7.00am.

On navami we do Kumari Pooja. However, in this matter Family's custom is more important. The days are fixed for Kumari Poojan and it depends upon the custom of family or clan, it can be done from sixth day till ninth day of Navratri.In Maa Durga's worshiping recitation of Durga Shaptshati is done in Navratri. It has 13 chapters. By reciting the Durga Saptashati, deep wishes can be fulfilled.

Devotees of lord Ram recite Ramayana also in Navaratri but we don’t do. And in end they do Aarti of Shri Ram and Seeta ji.

Devotees of Hanuman worship Shri Hanuman in Navratri by either reciting Sundarkand or Hanuman Chalisa.

And to conclude I would like to wish my fellow bloggers a very Happy Navratri.

May this navratri maa durga fulfill all your dreams and brings happiness in your life. This Navratri, may you be blessed with good fortune as long as Ganeshji’s trunk, wealth and prosperity as big as his stomach, happiness as sweet as his ladoos and may your trouble be as small as his mouse. May your life be filled with happiness on this pious festival of Navratri, Jai Mata Di...

Black and White Wednesday

2011-09-28T01:53:00.000-07:00

Sending this to Susan's Black and White Wednesday.

Ganpati Bappa Morya - Black and White Wednesday

2011-09-28T01:37:00.000-07:00

Sending this to Susan's Black and White Wednesday.

Shankarpali Recipe | Shakkarpara Recipe | Shankar pali Recipe | Shakkar para Recipe

2011-09-13T10:14:00.000-07:00

Shankarpali is a renowned Maharashtrian sweet made during Diwali. Since my childhood I have been eating Shankarpali. I had/have many Maharashtrians friends and fortunately I know what kind of sweets they make on different occasions. Since diwali is near and am sure everybody is busy preparing diwali dishes. Shankarpali is one of my favorite among the diwali sweets. These came out so crispy that I got loads of compliment from my sister and my colleagues. The use of semolina (rava) gave a nice crunch to the shankarpali.

Ingredients

2 cups maida
1/2 cup semolina (rava/sooji)
1/2 cup ghee
1/2 cup sugar (powered)
Salt a pinch
Water as required
Oil to deep fry

Instructions

Make thin syrup of sugar and water in bowl.
Add semolina, salt, ghee and water to maida and make dough the way we make for rotis, knead dough lightly using sugar syrup.

Keep this dough aside, covered, for about half an hour.
Now take a small round of this dough and roll it like roti.
Cut this rolled out roti into diamond shape with a knife.

Deep fry in oil on medium heat till shankarpali turns light brown in color.

Your crispy shankarpali are ready to eat J

After the shankarpali cools completely we can store them in a dry container with a tight lid. Enjoy them with a cup of tea, during office tea breaks, when you feel like munching or with the rest of the Diwali goodies J

Sending this to Diwali event.

And to Diwali Special – Sweets & Savories event.

And to Khusi's "My Diwali My Way" event.

And to Serve It - Festival Potluck event and to Denny's page

Suji Ka Halwa | Rava Ka Halwa | Sooji Ka Halwa | Rawa Ka Halwa

2011-09-12T07:40:00.000-07:00

In festive season I love eating suji ka prasad the most and during this ganesh chaturthi I did not get much of it L So to make maximum out of my sunday got up late in morning (Sunday hai bhai who will feel like getting up early :D) after getting up first thing I did was got in kitchen and made the most awaited suji ka halva. Sharing easier version of this recipe with you all J

Ingredients

· 1 cup suji (semolina)

· 1 cup sugar

· 2 teaspoon ghee

· Dryfruits of your choice (I used grated almonds, cashwenuts and raisins)

· 2-3 cardamom, coarsely powdered

· 2 cups water

Instructions

· Heat ghee in pan, add suji and stir on low flame till mixture turns golden brown in color.

· Add dry fruits in pan.

· Add sugar and water together and keep stirring.

· Stir continuously to avoid burning.

· Continue stirring till the mixture thickens.

· Your suji ka halwa is ready to eat J

Sukhadi Recipe | Sukhdi Recipe | Gud Papdi | God Papdi

2011-09-09T06:48:00.000-07:00

Sukhadi is my all time favorite sweet dish because it’s simple and easy to prepare. During my childhood days I use to stay in maninagar, gujrat. And I remember going Mahudi and the reason is its prasad I just love sukhadi. Mahudi is a village near the river Sabarmati. This village is in Mansa Taluka of Gandhinagar District. The temple's prasad Sukhadi is not allowed to be taken outside the temple it’s still a mystery for me why we are not allowed to take them home :(. It has to be eaten in the temple premises itself and the devotees are prohibited from taking outside the temple premises people say it is inauspicious to do so.

Whenever I make them it turns out to be the best and I enjoy that. It’s actually traditional Gujarati dish and here in Maharashtra it’s called as Gudpapdi or Godpapdi. Sukhadi takes very little preparation time and is ready in a moment. So here I share my method of making this close to heart recipe with my blogger friends J

Ingredients

2 cups wheat flour
1 cup grated jaggery
1 cup ghee
Almond or cashew nut pieces (optional)

Instructions

Pour ghee into pan and let it heat on medium flame.
Add wheat flour and keep stirring till the flour turns golden brown and roasted.
Keep on low flame to avoid burning the flour.
Remove the pan from flame and add grated jaggery and mix well
Grease plate with ghee, when the jaggery is melted pour the hot wheat batter on the greased plate and spread the batter evenly on it.
Let the mixture cool down, with the help of knife cut sukhadi into any desired shape.
Tasty sukhadi is ready to eatJ.
Store it in a container and can be enjoyed for weeks.

Sending this to Radhika's Let’s Cook ~ Scrumptious Breakfasts event.

And to Diwali Special – Sweets & Savories event.

Dates and Pomegranate Smoothie Recipe

2011-09-08T07:14:00.000-07:00

Ingredients

4 pomegranates
2 tbsp date paste
2 tbsp fresh lemon juice

Instructions

Cut open the pomegranates, remove seeds collect them in a bowl.

Blend them in juicer.
If necessary, strain the juice.
Stir in date paste and lemon juice. This will help make the drink sweeter. If it is too sweet add water and enjoy.

Sending this to Aarthi's HLI-DATES and to Kalyani's event.

Black and White Wednesday - Pic-a-pasta ...

2011-09-07T06:58:00.000-07:00

Sending this to Susan's Black and White Wednesday.

Black and White Wednesday - Spicy Indian "Panipuri"

2011-09-07T06:44:00.000-07:00

Sending this to Susan's Black and White Wednesday.

Black and White Wednesday - Coriander Leaf...

2011-09-07T06:39:00.001-07:00

Sending this to Susan's Black and White Wednesday.

Moong Rice Dosa | Mung Rice Dosa

2011-09-06T09:39:00.000-07:00

Ingredients

1 cup moong beans (green moong dal)
1 cup rice
1/2 cup peanuts, roasted & ground

2 tsp fresh coriander leaves, chopped
2 tsp sesame seeds (til)

1 tsp cumin seeds
1 spring curry leaves
Water as required
Salt to taste
Butter or Oil as required

Instructions

Wash rice and moong dal in water and soak overnight.

Drain and rinse. Grind to a fine paste using a little water. The batter should be of dropping consistency.

Cook sesame seeds over medium heat till they are golden brown in color. This should take about 3-4 minutes. Keep it aside.
In a batter, mix roasted sesame seeds.

Add roasted peanut to the batter.

Now add finely chopped curry leaves to it.

Now add finely chopped coriander leaves to it.

Now add cumin seeds to it.

Finally add salt to it.

Place your non-stick pan and using a serving spoon spread the batter over medium-high heat.

With the back of a spoon, quickly spread the batter outward.

Spread the batter on the pan to look like the base of pizza.

Spread a tsp of butter on sides of the dosa and also some on it.

Once the base gets cooked carefully turn dosa with the help of a spatula.

Your butter moong rice dosa is ready to eat :).

Sending this to Dosa recipes event.

Also sending to Flavours of South India event.

And to Fast Food Not Fast Food event also to priya's event.

Kiwi Mint Juice

2011-09-03T12:46:00.000-07:00

Ingredients

3 kiwi, peeled and chopped
100ml appy fizz or any apple juice
15-20 fresh mint springs, chopped
1 tsp lemon juice
1/2 tsp honey

Instructions

Blend all the ingredients together.
Serve chilled.

Butter Coconut Uttapa

2011-09-03T08:04:00.000-07:00

Ingredients

2 cups dosa batter
1 cup coconut, grated
Water as required
Salt to taste
Butter as required

Instructions

In a bowl add two cups of batter, mix little water but it should not be too thin and add salt to it.
Place your non-stick pan and using a serving spoon spread the batter.
Spread the batter on the pan to look like the base of pizza.
Sprinkle the grated coconut on the uttapa.

Spread a tsp of butter on sides of the uttapa and also some on it, especially on the coconut side.
Once the base gets cooked carefully turn uttapa with the help of a spatula.
Your butter coconut uttapa is ready to eat J

Sending this to Dosa recipes event.

Also sending to Flavours of South India event.

Capsicum Onion Tomato Uttapa

2011-09-03T07:49:00.000-07:00

Ingredients

2 cups dosa batter
1 cup onion, finely chopped
1 cup capsicum, finely chopped
1 cup tomato, finely chopped
Water as required
Salt to taste
Butter as required

Instructions

In a bowl add two cups of batter, mix little water but it should not be too thin and add salt to it.
Place your non-stick pan and using a serving spoon spread the batter.
Spread the batter on the pan to look like the base of pizza.
Sprinkle the onion, capsicum & tomato mix on the uttapa.

Spread a tsp of butter on sides of the uttapa and also some on it, especially on the capsicum, onions and tomatoes mixture.
Once the base gets cooked carefully turn uttapa with the help of a spatula.

Your capsicum-onion-tomato uttapa is ready to eat J

Sending this to Dosa recipes event.

Also sending to Flavours of South India event.

Life is green - My first foodie event :)

2011-08-31T10:21:00.000-07:00

Hello everybody,

I am posting my very first event “Life is green”. You all must be thinking why such name as we all know green vegetables are plentiful and most are very healthful. Green is considered the color of peace and ecology. It soothes, relaxes mentally, as well as physically, helps alleviate depression, nervousness, and anxiety.

To participate in event what should you do?

You may send in any recipe which includes ingredient which is green in color, it need not be the main ingredient it can be anything Asparagus, Avocado, Basil, Broccoli, Capsicum, Coriander leaves, Cucumbers, Curry leaves, Green Apples, Green Beans, Green chillies, Green Grapes, Green Tea, Guava, Honeydew Melon, Kiwis, Lettuce, Limes, Mint leaves, Olives, Pistachios, Peas, Spinach, Zucchini etc…

To make it simple any dish can be sent - Appetizers, Chutneys, Main Course, Snacks, Desserts, Beverages.. anything which includes green ingredient :)

Only vegetarian entries are allowed. (Strictly eggless)

Please link back to this announcement page.

Multiple entries are welcome. No restriction to re-post the entries J so feel free to send in archived entries.

If linking archived entries kindly repost with a link to this announcement and logo along with it (lil’ publicity for this event ;)).

Usage of logo is mandatory.

Just link your entries using the linky tools below this post.

If you have any issues while linking, do leave a comment after you link your post or after emailing it to me you can mail me to shilpa(dot)s(dot)dubey@gmail(dot)com

Do leave me a comment after you link your post or after emailing it to me.

Non bloggers are welcome to send in their entries to my email address shilpa(dot)s(dot)dubey@gmail(dot)com

Format if you are sending me an email.Your name, recipe name, recipe URL, picture of recipe.

The Last date for linking your entries is September 30, 2011. The roundup will be done in the 1st week of October.

That's it, simple and sweet.

So all you fabulous cook out there get ready to put on your aprons and dish out delicious recipes with green ingredient.

After all, can we imagine any recipe without green in it??

So its very simple, easy event so start linking your recipes right away... Hope you all will give me your maximum support and love.

Black and White Wednesday - Bite off...

2011-08-31T01:18:00.000-07:00

Sending this to Susan's Black and White Wednesday.

Black and White Wednesday - Sizzling Dazzling...

2011-08-31T01:13:00.000-07:00

Sending this to Susan's Black and White Wednesday.

Aloo Paratha Recipe

2011-08-30T06:46:00.000-07:00

Ingredients

2 potatoes, boiled
1 inch piece of ginger, chopped
2 green chillies, chopped
2 tsp fresh coriander leaves, chopped
1 cup whole-wheat flour (atta)
1/4 cup whole-wheat flour (atta) for rolling
1 tsp mustard seeds (rai)
1 pinch asafetida (hing)
1 pinch turmeric powder (haldi)
5-6 garlic, chopped
Curry leaves, few
Water as required
Salt to taste
Oil as required

Instructions

Mix flour and water together to make soft dough, as you would do for any paratha or roti.

Grind the coriander leaves, green chillies, ginger and garlic cloves together.
Take a deep bowl and mix in mashed potatoes when they are still hot, add salt along with grinded mixture.

Take a pan heat 2 tsp oil, add mustard seeds, curry leaves, turmeric powder, mashed potatoes and fry for a while.

Shapes the potato mixture into tiny balls also do the same with dough.
Roll out the portion of the dough into a small chapati, place a portion of the potato mixture in the centre of the chapati.

Get together the ends to make a round flat peda. Lightly dust the surface with flour and roll out the paratha.

Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.

Place the paratha over the pan. After a few seconds you will see the paratha change color and puff in.

Then flip the paratha over. You will see some golden-brown spots on the topside. After a few seconds, spread oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.

Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Parathas can be served with green chutney, yogurt or ketchup.

Sending this Aloo Paratha Recipe to Iftar Nights event by Jabeen.

Hot Chocolate Recipe

2011-08-28T05:24:00.000-07:00

Ingredients

1/4 tsp cocoa powder
1/4 cup sugar
3/4 tsp dalchini powder
4 cups milk
1 tbsp vanilla essence

Instructions

In a small bowl add cocoa, dalchini and sugar.
Heat 1 cup of milk in a saucepan till it starts boiling.
Stir in cocoa mixture and whisk until smooth.
Bring to boil over low heat, stirring constantly.
Stir in remaining 3 cups of milk and return to boiling.
Add vanilla essence and your hot chocolate is ready to serve.

Soya Granules Cutlets Recipe | Soya Granules Fritters Recipe

2011-08-25T11:54:00.000-07:00

My mom and sister went market and got soya granules, and what I read on pack was “Soya Granules are not only good in taste but also possess very high nutritional value”. Being a vegetarian for good source of protein and vitamin, what’s wrong in trying Soya Granules? And what attracted me the most on that pack was its special attributes like highly nutritious, 100% vegetarian, rich in protein and it contains high vitamin content BINGO!!! I got tempted to try these soya granules cutlets and to my amazement it turned out to be very delicious so friends here I share my version of “Soya Granules Cutlets Recipe”

Ingredients

1 cup soya granules, boiled
400 gms potatoes, boiled
50 gms french beans, chopped
50 gms capsicum, chopped
50 gms green peas
50 gms carrot, grated

2 green chillies, chopped
3 bread slices, grinded

3 tsp lemon juice
1 tsp sugar
1 tsp cornflour
100 gm semolina (rava)
2 tsp fresh coriander leaves, chopped
Salt to taste
Oil to deep fry

Instructions

Grind the bread a little or you can use breadcrumbs available.

Take 1 cup soya granules add 4 cups water with a pinch of salt and boil for 5 minutes.

Soya Granules (available in market)

Remove from fire and after 10 mins drain out the water, rinse soya granules 2-3 times in fresh water.

Lightly squeeze out excess water.
In a deep bowl add potatoes

Add breadcrumbs

Add capsicum

Add grated carrot

Add green peas

Add french beans

Now add soya granules

Now add sugar and salt as per the requirement

Mix all the ingredient except oil and semolina (rava)

Shape the mixture into tiny balls and press each ball into cutlet shape.
Dip the cutlets in semolina (rava)
Deep-fry the soya granules cutlets
The crispy soya granules cutlets are ready to serve.
You can have them hot with ketchup or chutney of your choice.

Submitting in Krithi's Kitchen's SERVE IT - FRIED.

And also sending this healthy Soya Granules Cutlets Recipe to Let’s Cook ~ Scrumptious Breakfasts event by Radhika.

And also sending this healthy Soya Granules Cutlets Recipe to Iftar Nights event by Jabeen.

Sending in to Ammu's My Favorite Dish event.

Apple Coconut Burfi Recipe

2011-08-24T07:11:00.000-07:00

Ingredients

2 cups apple, grated
3 cups coconut, grated
2 cups sugar
2 tbsp ghee
1 tsp cardamom powder

Instructions

Heat up ghee in a pan and add grated apple, grated coconut and sugar.
Cook till sugar melts entirely.
Add cardamom powder to it and mix well.
When the mixture will thicken and leaves the sides of the pan remove from heat and immediately spread evenly on a plate.
Refrigerate for at least an hour and once it is cool, cut into desired shapes.
Refrigerate in an air tight container for upto 3-4 days.

Sending this Apple Coconut Burfi Recipe to Diwali Special – Sweets & Savories event by Radhika.

And also sending this Apple Coconut Burfi Recipe to Iftar Nights event by Jabeen.

Sending this Apple Coconut Burfi Recipe to Foods for fasting - Vrat ka Khana special event.

And to ABC Series event.

Black and White Wednesday - My Treasure, My Pleasure...

2011-08-24T06:27:00.000-07:00

Sending this to Susan's Black and White Wednesday.

Easy Pan Pizza Recipe

2011-08-23T07:25:00.000-07:00

Ingredients

6 or 12 inch pizza base (easily available in market)
2 cups onions, cut into long pieces
2 cups capsicums, cut into small and long pieces
1 cup processed cheese, grated
3 tsp tomato sauce
1 tsp roasted cumin powder
1 tsp dhaniya powder
1 tsp red chilli powder
2 tsp fresh coriander leaves, chopped
2 tbsp butter
Salt to taste

Instructions

Take a pan, put butter and add onions sauté till transparent.
Add capsicums and sauté for few more minutes and add red chilli powder, cumin powder, dhaniya powder and salt.
Take pizza base, spread butter both the sides evenly.
Heat a pan on a low flame.
Put the upper base on pan.
Heat it till it turns golden in color.
Turn it over spread tomato sauce and onion-capsicum mixture over it.
Cover the pizza with grated cheese and coriander leaves, close the lid for few minutes till cheese melts.

Sending this Easy Pan Pizza Recipe to Only Pasta, Pizza and Noodles Event.

Kalakand Recipe

2011-08-20T12:15:00.000-07:00

Ingredients

2 liters Milk
1/2 cup Sugar
1/2 tsp Lemon juice
1/2 cup Water
1/2 cup Chopped Nuts (almonds ,pistachios, etc)

Instructions

Boil the milk in a large pan till it thickens to some extent.
Add 1 tsp of lemon juice to the thickened milk and stir constantly till the milk becomes granular.
Remove it from flame.
Strain it and hang up in a muslin cloth to drain out excess water.
No need of kneading the paneer, keep it aside.
Heat up the left over milk, till it reduces to half of its volume.
Add the paneer and boil till the mixture thickens by stirring continuously.
Add the sugar and mix well. Cook for five or ten minutes longer till the mixture thickens again.
Keep on stirring till it leaves the sides of the vessel.
Remove from flame and pour on to a greased plate. Sprinkle the chopped cashews and sliced pistachios on top. Cut into pieces after it cools.
Your favorite Kalakand is ready to eat.

Sending this Kalakand Recipe to Diwali Special – Sweets & Savories event by Radhika.

And to Akila's dish name starts with K event.

Carrot Upma Recipe

2011-08-18T09:39:00.000-07:00

Ingredients

1 cup semolina(rava), roasted
1 cup carrot, grated
1 onion, finely chopped
1 tsp fresh coriander leaves, chopped
1 sprig curry leaves
1 tsp mustard seeds
1 tsp ginger, chopped
1/2 tsp lemon juice
Water as required
Salt to taste
2 tsp Oil

Instructions

Wash and chop the carrot properly.
Heat up oil in a pan. Add mustard seeds and when it splutters add onions, curry leaves and ginger.
Fry till onion turns brown in color.
Add 2 cups of water, salt and bring it to boil.
When it starts boiling, add the fried rava and carrot, stir well.
Lower the heat and cover with lid.
After few seconds, you can open and stir once again.
Heat till all the water is absorbed.
Add lemon juice and mix smoothly.
Dress up with coriander leaves.
Healthy and tasty carrot upma is ready to eat.

Sending this healthy Carrot Upma recipe to HLI - Carrots event by Kalyani.

And to Radhika's Lets Cook - Scrumptious Breakfast event for August

Also sending to Healthy Cooking Challenge(HCC) event and to Healthy Lunchbox event.

Carrot and Capsicum Idli Recipe

2011-08-11T12:22:00.000-07:00

Ingredients

4 cup idli batter
1 cup carrot, grated
1 cup capsicum, grated
2 green chillies, chopped
1 tsp red chilli powder
2 tsp fresh coriander leaves, chopped
1 tsp cumin seeds(jeera)
1 tsp mustard seeds(rai)
1 pinch asafoetida (hing)
1 pinch turmeric powder (haldi)
Curry leaves, few
Water as required for idli steaming
Salt to taste
2 tsp oil

Instructions

Heat oil in pan add hing, haldi, jeera, rai, curry leaves and red chilli powder.

In a deep bowl mix idli batter, coriander leaves, green chillies, carrot, capsicum, fried seasoning and salt.

Pour the batter in the idli moulds greased with oil.

Put them in an idli cooker.

Steam for around 15 to 20 minutes till the idlis are done.
Let it be in the steamer for 5 more minutes.
Scoop it out with a help of a spoon greased with oil.
Serve hot with sambar nd chutney.

Sending this healthy Carrot and Capsicum Idli Recipe to HLI - Carrots event by Kalyani.

Black and White Wednesday - Dark And Delicious 2009...

2011-08-10T11:37:00.000-07:00

Sending this to Susan's Black and White Wednesday.

Black and White Wednesday - Frozen Assets.....

2011-08-10T11:09:00.000-07:00

Sending this to Susan's Black and White Wednesday.

Black and White Wednesday - Whoever eats chili gets burned.....

2011-08-10T11:02:00.000-07:00

Following Krithi and sending this to Susan's Black and White Wednesday.

Mixed Fried Rice Recipe

2011-08-10T07:35:00.000-07:00

Ingredients

2 cup rice (preferably basmati)
2 cup capsicum, diced
2 cup onions, diced
8-10 baby corn, diced
1 cup carrot, grated
1/2 cup green peas
1 inch piece of ginger, chopped
5-6 garlic, chopped
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp cumin seeds (jeera)
1/2 tsp pepper powder
Water as required
Salt to taste
Oil as required

Instructions

Soak rice for 20mins. Cook it in 4 cups of water.

In water add a pinch of salt and turmeric powder to cook baby corn, but don’t over cook.

Take a pan heat the oil add cumin seeds, ginger, garlic, onion, capsicum, baby corns, carrot, green peas and fry it.

Add red chilli powder, coriander powder, pepper powder and salt.

Now mix it with cooked rice.

You can have them hot with raita and papad of your choice.

Sending this Mixed Fried Rice Recipe to Rice Recipes event by Sameena.

Noodle Pakora / Noodle Fritters

2011-08-08T09:33:00.000-07:00

Ingredients

1 packet noodles (can use maggi masala)
100 gms processed cheese, grated
1 inch piece of ginger, chopped
2-3 piece of garlic, chopped
2 green chillies, chopped
1 tsp red chilli powder
2 tsp fresh coriander leaves, chopped
1 onion, finely chopped
2 cups spinach, finely chopped
2 cup gram flour (chick pea flour or besan)
Water as required
Salt to taste
Oil to deep fry

Instructions

Boil noodles and remove from flame and let it cool.
In a deep bowl mix in cheese, ginger, garlic, green chillies, red chilli powder, coriander leaves, onions, spinach, besan and salt. Also you can add water to bind the mixture.
Shape the mixture into tiny balls.
Deep-fry the pakoras until both sides are golden-brown.
The crispy noodle pakoras are ready to serve.
You can have them hot with chutney of your choice.

Haara bhara kebab

2011-08-07T04:32:00.000-07:00

Ingredients

1 large potato, boiled
100 g fresh or frozen green peas, boiled and mashed a little
100 g fresh spinach leaves, boiled and grinded
2 tbsp fresh coriander leaves(dhania), chopped
2 green chillies, chopped
1 tbsp fresh ginger, grated
1 tbsp chaat masala
3 tbsp corn flour
Salt to taste
Oil to deep fry

Instructions

Take potato, green peas, spinach, coriander leaves (dhania), green chillies, grated ginger, chaat masala, corn flour and salt in a bowl.
Mash them together and prepare a mixture for kebabs.
Heat oil in frying pan.
Make kebabs of desired shapes.
Lightly fry the kebabs for 2 minutes on both sides, cooking them well.
The mouth watering kebabs are ready to serve.
You can have them hot with chutney of your choice.

Submitting in Krithi's Kitchen's SERVE IT - FRIED.

Cheese Corn Balls Recipe

2011-08-05T11:48:00.000-07:00

Ingredients

150 gms boiled sweet corn kernels
200 gms processed cheese, grated
4 tsp maida
1 tsp cornflour
1 inch piece of ginger, chopped
2 green chillies, chopped
1 tsp red chilli powder
2 tsp fresh coriander leaves, chopped
1 tsp roasted cumin powder
Water as required
Salt to taste
Oil to deep fry

Instructions

Grind the corn a little.
Place in a deep bowl and mix in cheese, maida, cornflour, ginger, green chillies, red chilli powder, coriander leaves, cumin powder and salt. Also you can add water to bind the mixture.
Shape the mixture into tiny balls.
Deep-fry the cheese corn balls until both sides are golden-brown.
The crispy cheese corn balls are ready to serve.
You can have them hot with chutney of your choice.

Submitting in Krithi's Kitchen's SERVE IT - FRIED.

Sending in to Ammu's My Favorite Dish event.

Oatmeal Cutlets (Fritters) Recipe

2011-08-05T11:12:00.000-07:00

Ingredients

3 tsp oats(jaoe)
1 large potato, boiled
1 tsp paneer, grated
1 tsp carrot, grated
½ tsp chilli powder
1/2 mango powder(amchur)
1 tsp fresh coriander leaves(dhania), chopped
1 tsp
Salt to taste
Oil to deep fry

Instructions

Take potato, paneer, carrot, salt, red chilli powder, coriander leaves (dhania), mango powder(amchur), lemon juice and oats in a bowl.
Mash them together and prepare a mixture for cutlets.
Heat oil in pan.
Make cutlets with the mixture and coat with oats.
Deep-fry the cutlets until both sides are golden-brown.
The crispy oatmeal cutlets are ready to serve.
You can have them hot with chutney of your choice.

Submitting in Krithi's Kitchen's SERVE IT - FRIED.

Khaata Meetha Bread Pakora Recipe

2011-08-04T11:52:00.000-07:00

Ingredients:

8 slices of brown or white bread
1 cup processed cheese, grated
2 spring onions with greens
2 green chillies, chopped
2 cup gram flour (chick pea flour or besan)
Pinch of asafetida (hing)
1/4 tsp turmeric powder (haldi)
1/2 tsp carom seeds (ajwain)
1/2 tsp red chili powder to taste
1/4 tsp chaat masala powder
1/4 tsp baking soda
Date and tamarind chutney, required
Mint (pudina) chutney, required
Salt to taste
Water for batter
Oil for frying

Instructions:

Place the cheese in a bowl. Chop the spring onion green and add. Chop the spring bulb and add along with green chillies. Mix and set aside.
In a bowl add all the ingredients like gram flour, asafetida, turmeric powder, ajwain, red chili powder, baking soda, chat masala and mix it up.
Now put in water to make a smooth batter which should be consistent neither too thick nor too loose.
Heat the oil in a frying pan on medium flame. Also heat a non stick grill pan. Lightly toast the bread slices on the grill pan. Spread date and tamarind chutney on 4 toasted slice and mint chutney and on the remaining 4.
Spread the cheese mixture over the slices with date and tamarind chutney and cover with the slices with mint chutney and press gently. Cut each sandwich into circular or triangular shapes as per your wish.

Check whether oil is hot or not and to check if the oil is ready, put one drop of batter in it. The batter should come up but not change color right away.
Immerse the bread slices in the batter one at a time and slowly drop into the frying pan.
Deep-fry the pakoras until both sides are golden-brown.
The crunchy, appetizing pakoras are ready to serve.
You can have them with any chutney or garma garam chai (hot tea).

My first ever recipe which i would be submitting for any event and can't be other than Krithi's Kitchen's SERVE IT - FRIED.