Chitranna

More Dinner Rolls recipe with Olives

2013-05-16T08:44:00.001-07:00

Hello every one..I am very very sorry for not updating my blog from more than a month..I was really busy with some of my personal work....I know its not fair to give reasons all the time..but still I am giving it.....lots of things happened and I was trying to manage everything....so I was unable to update the recipes....which I have prepared months back......any ways this time again I will try to update as many as possible with any long break(finger crossed)...

Now come to the recipe..this is almost the similar recipe of dinner rolls which I prepared and posted last time....with slight changes ..but it was more tastier than last time so I thought of sharing the recipe will you all.Here we go.....

Bread Flour 1 1/2 cups(I have use store bought bread flour with seeds)
cooking oil 2 tsp
Yogurt 1/4 cup
Salt-1/2 tsp
Active Dry Yeast-1 1/4 tsp
Granulated Sugar-3 tsp
Luke warm Whole Milk-1/2 cup
Butter-2 TBSP
Extra cooking oil for brushing
Chopped green olive 10

Procedure:

Take luke warm milk in a big bowl add butter, oil,sugar, salt and Active dry Yeast.Stir it properly until everything mixed well. cover the bowl with a lid and keep aside for 15 min to get the yeast proven.

Once yeast is done mix chopped olive and yogurt to this, stir properly.Now add the the flour slowly and mix it to make dough.Keep on kneading for nearly 5 minutes until the dough is elastic and smooth.
Apply oil to your palm take the dough in your palm and fold from all the edges bring in to middle to make a big ball shape.
Now place this dough ball in a well oiled bowl and cover with a cling wrap until double in size(in a warm place).

Once the dough is doubled take out from the bowl and punch down air and press it.Divide dough into around 8 parts, and make different shapes from each part.(or you can keep as like dough balls)

Spry the oil on the baking tray and keep all the shaped dough in the lined baking tray.Now again cover it and keep aside for 20-25 minutes in a warm place.

Preheat oven to 350 c / gas mark 4.
Once the balls risen brush all of them with oil and bake for 15-20 minutes or until golden.

Remove from oven apply milk and oil if needed and allow it to cool.Serve immediately or store in airtight box.

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No Egg Dinner Rolls

2013-04-05T02:12:00.001-07:00

For this month's March month's Egg less Baking Challenge Priya of enveetukitchen Amazing Dinner Rolls.

Actually I was suppose to post 'onion Uttappam' recipe . But as march months egg less baking change is already due I would like to post this recipe first and then I will post the Uttappam recipe for sure.

Now about the dinner rolls....when I saw the recipe at the beginning of the month i was so exited to prepare this dinner rolls,,but due to horrible weather the we all were not well now and then,,,,,so finally I prepared the rolls yesterday and it was very nice and yummy.....

Here is my recipe of dinner rolls...but I need to improve my recipe next time with some different ingredients.

Ingredients:
Flour 1 1/2 cups
cooking oil 2 tsp
milk powder 3 tsp
Salt-1/2 tsp
Active Dry Yeast-1 1/4 tsp
Granulated Sugar-3 tsp
Luke warm Whole Milk-3/4 cup
Butter-2 TBSP
Extra cooking oil for brushing

Procedure:

Take luke warm milk in a big bowl add butter, oil,sugar, salt and Active dry Yeast.Stir it properly until everything mixed well. cover the bowl with a lid and keep aside for 15 min to get the yeast proven.
Mix the flour and milk together.
Once yeast is done add the the flour slowly and mix it to make dough.Keep on kneading for nearly 5 minutes until the dough is elastic and smooth.

Apply oil to your palm take the dough in your palm and fold from all the edges bring in to middle to make a big ball shape.
Now place this dough ball in a well oiled bowl and cover with a cling wrap until double in size(in a warm place).

Once the dough is doubled take out from the bowl and punch down air and press it.Divide dough into 2 equal parts.

Now divide each parts in to 4 equal parts(total together 8 parts).

Spry the oil on the baking tray, take a portion o dough and bring all the edges in to middle of it to make a perfect ball and keep it in the lined baking tray.Prepare all the balls using the same method.
Now again cover it and keep aside for 20-25 minutes in a warm place.

Preheat oven to 350 c / gas mark 4.
Once the balls risen brush all of them with oil and bake for 15-20 minutes or until golden.

Remove from oven apply milk and oil if needed and allow it to cool.Serve immediately or store in airtight box.

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Masala Bhel/spicy Puffed Rice

2013-03-07T08:14:00.002-08:00

Hello Every one I was planning to post this recipe from 2 -3 months...but it was in my draft and was not able to post it....today finally i decided today that i will post this recipe....its very simple and easy to ...prepare....and most importantly very very yummy to eat.....

Ingradeints:
Bhel / Puffed Rice 3-4 cups
Onion chopped 2-3
Carrot 2 peeled and Grated
Tomato Chopped - 3
Fresh Coriander leaves- few chopped
Greated fresh coconut 1cup
Red Chilli powder - 2 tsp (or as per taste
Green chilly paste 1tsp( or make paste from fresh 2 green chillies)
Lemon juice 2 1/2 tsp
Coconut oil 1TBSP
Sunflower oil 1TBSP
Chat Masala - 1/2 tsp
Salt to taste
Chivda/ Mixture - 1/2 cup+ extra for garnishing
Sweet chutney 2-3 tsp(See below how to make sweet chutney)

Method

Add all the ingredients one by one in a wide bowl (except Puffed rice and Chivda/Mixture) and mix them together.Add puffed rice and Chivda/ Mixture in a different bowl and mix them together. Now add this puffed rice mixture to the above mixture and mix well till the puffed rice is nicely coated with the all spices.

Take a serving plate, add bhel as much required, sprinkle sweet chutney and garnish with Chivda/ Mixture on top of it serve immediately.
Enjoy the Masala Bhel with a cup of Hot Hot Tea.

For Sweet chutney:
10 -12 pitted dates
tamarind paste 1 tsp
jaggary 1tsp
water

Method:Soke the dates in water for half an hour and then blend it adding water to make smooth paste . Add tamarind paste and jaggary , mix them well and pour in a small bowl.

Tip:serve immediately else puffed rice will get soften and doesn't taste good.

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Donuts---eggless

2013-02-26T06:52:00.002-08:00

Its been a month again i have not updated anything...I don't know why I am not able to post any recipe on time......there lots in my draft...some of them I forgot the recipes as well.......any ways....Lets come to today's recipe......Last week My kid had Half term holiday......so thought of preparing something for him....He like Donuts a lot...even I wanted to try this (egg less)at home.. So Googled for recipe and tried out this....

But even though the Donuts were very tasty and yummy I want to improve my recipe next time.....but here is what i tried......and will update the improved recipe soon after I finish making it.

Ingredients:

For making dough:
Plain flour 2 cups+ extra for dusting
Sugar 1/3 cup+ Sugar 1 TBSP
Salt ½ tsp
Instant yeast 1 TBSP
Luke warm Milk ¾ cup
Butter 2 TBSP
Ground flax seed 1 TBSP
Milk powder 2 TBSP
Cooking oil or sunflower oil for deep frying

For the sugar glaze:

Icing sugar 1/2 cup
Melted butter 2 TBSP
Vanilla essence ½ tsp
Little warm water

How to prepare:

Take a bowl,add lukewarm milk,yeast,1 TBSP sugar and mix well.Keep aside for 10 mins.
In another bowl,take flour,ground flax seed, milk powder,1/3 cup sugar,salt,melted butter and mix well.Now add the yeast solution slowly and mix well to form a dough.The dough will be sticky at this stage.

Dust some flour in a clean kitchen counter and place the dough add some extra flour little by little and knead well to make a soft dough (it should be non- stick at this stage).Apply little oil in a bowl and keep this dough.Cover with a wet kitchen towel or clink film and keep in a warm place to rise for about 1 hr.
After 1 hr, the dough will double in size.Now take it out and punch it down to release the air.
Dust some flour on the counter and roll the dough to 1/4 inch thickness. Cut into desired donut shape using doughnut cutter or cookie cutter.
Arrange the donuts in a plate and cover them with a wet kitchen towel.Let it rise again for about 30 minutes.
Heat oil in a frying pan,fry donuts one by one to golden brown colour in low-medium flame and drain them in paper towel.

For sugar glaze:

Mix melted butter,vanilla essence and icing sugar in a bowl.Add little warm water to get the desired consistency for glazing.

Now Spread the sugar glaze and and serve.

Note:
Don't add the yeast solution at once. Add little by little and add only the required quantity needed for making the dough.
You can also make chocolate glaze and decorate them with sprinkles for different flavor and taste.

glitter-graphics.com

Danish Dream Cake-Egg less baking challenge..

2013-01-30T06:52:00.003-08:00

Hello every one...here is my this months Egg less baking challenge recipe......Hureeeee this time I finished the recipe on time....also I am posting it on the date....I am so happy this time..because first thing is I finished my task on time and 2ndly the cake was so so so yummy....and was looking beautiful....

It was our wedding Anniversary on 27th so I decided to prepare this Danish Dream cake....i was bit worried how it is going to be...but after finishing the cake even my hubby liked it and it was so beautiful that we didn't felt like cutting it at all.....so here is my very simple recipe of Danish Dream cake.

January month's Egg less Baking Challenge
and this recipe (Drommekage fra Brovst-Danish Dream Cake)was suggested by Meena of Chettinad Fiesta suggested this Dutch dessert.
Thanks both of you for us having this beautiful cake.

Ingredients:
For the Cake:
200g (2 cups)cake flour* or plain flour(see note for cake flour)
1 tsp baking powder
1tsp Bicarbonate soda
40g (1/4 stick/) butter
3TBSP of sunflower oil
200ml (7 oz.) milk
2 TBSP Ground flax seed
warm water 4tBSP
150g (3/4 cup) granulated sugar
1 tsp. vanilla extract
a pinch of salt and
2 tsp of lemon juice

For the Topping:
75gm butter, softened to room temperature
40ml (approximately less than 1/4 cup) milk
90g (3.5 oz./1 1/3 cups) dessicated coconut
50 to 75 gm(1/4 cups) muscavado sugar, or light brown sugar

Instructions:
For the Topping:
In a mixing bowl, combine all topping ingredients. Set aside until ready to spread over cake.

For the Cake:
Preheat oven to 200 degrees C/400 degrees F gas mark 5. Grease an 8 inch (20-22cm) square or round baking pan. If desired, line baking pan with parchment paper, then grease paper.

Mix the 2 TBSP Ground flax seed in 4 TBSP warm water keep aide for 5 mins.

Sift the cake flour or plain with the baking powder, bi carbonate soda and salt. Melt the 40g butter and mix with the 200ml milk and venilla extract. Beat the flax seed water mixture with sugar for 5mins

then fold in the flour mixture. Lastly, fold in the butter and milk mixture.

Pour into prepared baking pan and bake in preheated oven for about 30 minutes or until wooden pick inserted into center of cake comes out clean (leave oven on and set to 180 degrees C/350 degrees F gas mark 4).

Remove cake from oven and immediately spread the topping over cake and bake cake for an additional 15 to 20 minutes. Cool cake completely on wire cooling rack before serving. Cut cake into squares (or wedges, if baking cake in a round pan).

Makes 10 -12 servings.

Note: to prepare cake flour.
take one cup of plain flour and from that take out, one TBSP of flour and add the same amount(1 TBSP) of corn flour . Repeat same if you need more flour.

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Spicy Potato stuffed bun

2013-01-24T06:50:00.004-08:00

Hello Everyone...I think..i am very lazy now a days...not posting any recipes which is in my draft from many months,,,,I think i might have forgotten many recipes.....so need to recall and post it as soon as possible....and my this months Egg less baking is also due,,,thinking of preparing it this week end and posting it by next week....

Anyways lets talk about this recipe now....I love these kind of potato buns ..i use to eat lot in my college days....so thought of preparing it in my kitchen.......So here is my recipe....

Ingredients: -
For making dough:

150 gm Plain flour
1 tsp butter
7 gm instant active yeast(1 pack)
1 tsp sugar
1/2 tsp salt
2 tsp oil
60 ml warm milk

For Filling:

Potato-2 medium size(boiled, skinned and cubes(small small)
Peas 40 gm frozen/defrosted
Onion-1 small chopped
Green chilly 2 sliced
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Garam masala powder-1 tsp
Mustered 1/2 tsp
Salt to taste
cooking Oil 1 TBSP
Coriander leaves for garnishing(optional)

Extra ingradients:
Butter 2tsp for brushing the dough balls
milk for brushing the dough balls.

How to prepare dough:

Add the salt and sugar to the warm milk in a big bowl,stir in yeast wait for 2 mins and then add oil and flour knead well.

After kneading for about 5 mins, add the melted butter(1 tsp) and knead again for 3-4 mins
The dough turns a little springy. At this stage,Cover with a damp cloth or a cling film and allow it to rise in a warm place for about 45 mins to an hour.

In the mean time prepare the filling.In a frying pan add oil and crackle some cumin and mustured in it.Add in onions and chopped green chilly and saute for 30 seconds.Throw in turmeric powder, coriander powder, garam masala powder and mix well.Season with salt.Now add peas and potatoes and mix till combined.garnish with coriander leaves and mix well.Let this cool down.Divide into equal balls and set this aside.

Once the dough has risen, punch it down and knead for 2-3 mins
Then make equal size balls (about 8-9 ball)Grease a pan with some oil,Flatten each ball and roll it out with your palm.Add a ball of the stuffing and then cover the dough from all sides and seal it it from all edges.Make it into a round shape and place on a foil lined baking sheet.
Repeat with all the dough balls and place the stuffed dough ball with the sealed side down in the greased pan.
Cover it with a cloth and allow to rise for another 30-45 mins
Keep the dough balls spaced apart, so that they don't stick to each other as they rise.

Pre-heat the oven to 180 C.
Now place the pan in a preheated oven.Before you pop them into the oven, brush the dough with some melted butter and milk.Bake for about 20 mins
Brush with butter again if you'd like and enjoy it with a hot cup of tea !

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Chitra's Tips:If you want to use dry yeast, then add it to the warm milk with the sugar. Allow it to proof. Once the water gets bubbly, add to the flour.

Happy Makara sankranti and Happy pongal

2013-01-14T08:50:00.001-08:00

Hi all my friends. I wish you all a Happy and prosperous Happy Sankranthi and Happy pongal.....

glitter-graphics.com

Cauldron cake ---Egg Less Baking

2013-01-03T08:35:00.006-08:00

Hi all my friends....First of all A very happy and Prosperous New year to all of you......I know all of you thinking that i am vanished from my blogging ..from 2 months I did not updated my blog at all....so so sorry for that as I was bit busy with some of my other activities....I could not upload a single of my recipes. I have so many recipes to update now....will be doing one by one now for sure....

This is my first recipe for the new year......'Cauldron cake'....This our December month's Egg less baking challenge recipe......I and my little one had great fun while baking this Egg less Cauldron cake....he is my little helper of mine now a days for all my cooking.

December month's Egg less Baking Challenge
and this recipe (Cauldron Cakes)was suggested by
Archana of The Mad Scientist's Kitchen

Thanks very much to Archana for suggesting such a great recipe and Also thanks to Gayathri for giving all of us this egg less baking challenge..........here is my recipe...

Ingredients:

For Muffin:(makes 4-5 big muffins)
sugar 2 1/2 TBSP
cocoa powder 1/2 TBSP
baking soda 1/2 tsp
Plain flour 3/4 cup
Dash of salt
olive oil 2 TBSP
Sunflower oil 1 TBSP
Lemon juice 2tsp
vanilla essence 1tsp
Cream soda(or can use cola) 1/2 tin
warm water 3 TBSP
White vinegar 1 tsp

Chocolate Handle:
baking chocolate dark
Butter 2 tsp

Filling:
Nutella 1 TBSP
Condensed milk 2 tsp
heavy whipping cream 1 TBSP

Edible gold and silver pearls (for decoration optional )

First start with the cake:

Pre-heat the oven at 350 c /180 deg/gas mark 4.Line paper cup in the muffin dish if you are using paper cups or just grease the muffin tray.
Mix the warm water and white vinegar together and keep aside.

Whisk together the dry ingredients (cocoa powder, flour, baking soda, and salt)in a bowl. Alternatively in another big bowl add oil,sugar and whisk together for 5 mins then add water vinegar mixture, lemon juice and vanilla essence and stir. now fold in the dry ingredients until just combined do not over mix. Pour batter into prepared muffin forms.(I have used paper cups inside the muffin tin)(can make 4 big muffins)

Bake for 20-25 minutes, or until an inserted toothpick comes out clean. Allow to cool in the forms for 5 minutes before removing and cooling completely on cooling rack.

To make cauldron handle: In a double boiler, melt together the chocolate and butter, stirring until smooth. Glaze will be relatively thick. Remove from heat and fill in to a piping bag or place into a pastry bag and pipe out the desired shape of handles on a non-stick mat or wax paper, If chocolate thickens too much, return to heat and stir until smooth and melted once more.Let the chocolate set until hardened, approximately 30 minutes, before very carefully peeling off of the non-stick surface and placing into the top of each cupcake.

To prepare Filling:
add Nutella and condensed milk in a bowl and whisk together and keep it in the fridge.

Once the muffins are cool using a small knife, cut out a cavity in the bottom of the cupcake. Run the knife in a circular motion around the cupcake, while always pointing the knife towards the center (this will make the cavity cone shaped).

Dip the top of the cupcake into the remaining chocolate glaze. Flip the cupcakes right side up and let rest until the chocolate sets, about 30 minutes. To speed up the process, place cupcakes in the refrigerator.

Place remaining chocolate glaze into a piping bag and pipe a chocolate rim around the edge of the opening to the cauldron. If chocolate is too thick to pipe, heat chocolate glaze up until warm and allow to sit until glaze thickens slightly. If chocolate glaze is too runny to pipe, wait a few minutes until the glaze thickens to a pipe-able consistency. Alternatively, you could use a knife to spread the glaze around the edge of the cupcake.

Spoon a little filling into the cavity of the cupcakes.now scope 1/2 TBSP of heavy wiped cream on top of it Garnish the top with edible gold or silver pearls. and serve..

Tips:
1)To make the cauldron feet, take 3 chocolate chips and form a small triangle, placing each chocolate chip roughly an inch from the others. Place the top of a cupcake onto the chocolate chips and push down ever so slightly so the chocolate chips will stick into the chocolate glaze. Repeat for the rest of the cupcakes.

2)Measure the cupcakes with a ruler to determine how wide you need to make the handles before piping.

glitter-graphics.com

Egg less Butter Cake

2012-11-01T02:03:00.002-07:00

Here is my this months Egg less baking challenge recipe...I had great fun while baking this Egg less Butter Cake.....because my little one helped me this time
October month's Egg less Baking Challenge

Ingredients:
Butter 100 gm
Caster sugar 90 gm
Ground flax seed 2 TBSP
Warm water 4-5 TBSP
Condensed milk 3 TBSP
Plain Flour-100 gm
Baking Powder-1 1/2 tsp
Sultanas/ Golden Raisins 40 gm
warm Milk 5 TBSP
salt a pinch
lemon juice 1 tsp
Light Brown Sugar- 1 TBSP
Cinnamon-1/2 tsp

How to prepare:

Add warm water and ground flax seed in a small bowl mix it well and keep aside.

Pre-heat the oven at 350 c/180 deg/gas mark 4. Line 7"(grease and dust with flour) round cake tin.
Sift flour ,salt and baking powder.
In a bowl take 70 gm butter and all 90 gm caster sugar and beat until creamy.
add soaked ground flax seed to this and beat well.Now fold in the flour into the butter ground flax seed mixture.Stir in the sultanas, lemon juice and milk into the batter.Pour batter into a the prepared cake tin and bake for 25-30 minutes or until it is golden brown.

Mix the remaining 30 gm butter with brown sugar and cinnamon.Remove cake from oven and spread it with the butter mixture immediately.Let it soak for few minutes.

Remove it from tin and serve immediately.

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Happy Navaratri

2012-10-24T07:19:00.003-07:00

I wish all my blog readers a very happy Navaratri and Vijay Dashami....Hope you all have enjoyed this festival with great fun

May this Navaratri fill yoyr life with full of Happiness and prosperity..

glitter-graphics.com

Carrot and green peas paratha../Carrot and green pease stuffed spicy Indian flat bread

2012-10-11T07:34:00.002-07:00

Wow....i my blog has crossed 100 followers.......I so happy that all of you supporting me like anything by giving valuable comments and suggestions....thank you very much for being with me .....I will be updating special recipe(for my blog reaching 100 followers) next time as this was there in my draft from many days i wanted to publish this recipe.....

I love paratha's.....i usually make few kind of paratha's...so wanted to try some thing new...so few days back i thought of preparing this kind of paratha's....which was liked by my kid as well.....after that i prepared this paratha's 3-4 times.....so i hope all of you will like it as well...

Ingredients:( make about 5-6 paratha)
For dough:
2 cup Atta(wheat flour)chapathi flour, atta, + extra for dusting
3/4 cup warm water
1tsp pure ghee(clarified butter)+ 5-6 TBSP while cooking the paratha.
salt 1/4 tsp
sugar 1tsp

For Carrot Stuffing:
1 1/2 cup grated carrot
1/2 cup frozen peas
salt to taste
Cooking oil 2tsp
pinch of turmeric
1 tsp coriander powder
caraway seed 2 tsp
cumin seeds 1/2 tsp
green chilies finely chopped 2-3(optional)
garam masala 1/2 tsp (optional)
coriander leaves chopped(optional,I have not used)

How to prepare:

Dough:

In a mixing bowl, add warm water, ghee,salt and sugar mix it well. Now add wheat flour and knead into a soft dough. Keep the dough covered for 20 - 30 minutes.

Carrot Stuffing:

Heat 2 tbsp oil in a pan. Add Chopped green chilies,cumin and caraway seed. after 30 seconds add turmaric and add add grated carrots.Saute 3-4 mins.mash the green peas in hand of use ur food processor...and add this the carrot and also add coriander powder, garam masala, salt and chopped cilantro,saute for 2 more minutes and turn of the heat. Let the stuffing cool.

Make 5-6 equal balls of the dough. Roll each ball big enough (4 - 5 inches diameter) to hold the stuffing. Place 2-3 tbsp stuffing in the center and gather the edges to form a round ball. Dust the floor and roll the stuffed balls gently to the desired thickness.

Heat a griddle/tawa and roast the rolled Parathas both sides. Drizzle little oil or apply ghee while roasting the paratha's.

Serve hot with curd of pickle....

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No Egg Pistachio and Orange Flower Water Biscotti

2012-10-02T07:23:00.005-07:00

Hi all my dear friends...

This time our Sept month's Egg less Baking Challenge was
"No Egg Pistachio and Orange Flower Water Biscotti",,,,,and i was so so exited to prepare this recipe,,,i told each an d every one before preparing this biscotti....
So this time I prepared it on 27th of sept 2012 only,because i wanted to post it very first.
But unfortunately my biscotti didnt turned nice......the taste was yummy..but after my first bake....it got big crake and it was so light that i was not able to cut the logs at all.....So i felt very sad..I lost all my exitments to post this recipe.i wanted to try this recipe again but i have prepared so many bisotties at the first time,,so thought of trying it after i finish this .... but Any ways now i am too late so posting mine too here is my recipe...

Ingredients:
granulated sugar 1/2 cup
Zest of 1 small orange(about 1-2 teaspoon finely grated)
Plain flour 1 cup+ Extra for dusting
Baking powder 1tsp
Salt 1/4tsp
Unsalted butter, at room temperature 100gm
Orange flower water 1tsp
Vanilla extract 1tsp
Ground flax seed 2TBSP
warm water 4TBSP
Pistachio nuts 1/2 cup(can be salted)
Dry Pappaya(diced) 1/2cup

How to Prepare:

Preheat the oven to 350 F/Gas mark 4/180°C. Line a large baking sheet with a parchment paper or baking sheet.

Add warm water and ground flax seed in a small bowl mix it well and keep aside.
Rub the sugar and orange zest in a small bowl until the sugar gets moist and aromatic.
Sift together the flour, baking powder, and salt in another bowl.

BY using an electric mixer,beat the butter and the sugar mixture in a big bowl with an electric mixer until fluffy. Beat in the orange flower water and vanilla extract. Add ground flax seed water and mix well. Reduce the speed to low, add the flour mixture and beat just until combined. Stir in the pistachios and chopped Dry papaya with a wooden spoon or rubber spatula.

Turn out this dough onto a lightly floured surface.
Halve the dough in to 2 portion,knead both portion separately (lightly) and shape into 2 ‘flat’ logs.place them at least 3 inches apart and Bake for 25 minutes or until the logs are golden brown and firm to the touch,then remove from oven and allow to cool on a wire rack for 10 minutes. The cracked top of cooked logs is normal.

Now reduce the oven temperature to 325 F/Gas mark 3. Transfer the logs to a cutting board and with a sharp serrated knife, cut each log into ½-inch slices. Arrange the slices standing them on their bottoms on the same baking sheet and return to the oven for about 15-20 minutes,turning halfway through cooking, or until dry and crisp.Cool completely on the wire rack.
Store in an air-tight container for more than 2-3 weeks.

Note:The original Recipe calls for 2 Eggs...I have replaced it with 2 TBSP of Ground flax seed and 4TBSP of warm water...

Variations
Make it gluten-free: Use gluten-free baking mix instead of plain flour, and check your baking powder is gluten-free.

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Podi Idly (Spciy shallow fried Idlies)

2012-09-25T07:34:00.002-07:00

Its been long long time that i am not able to update my blog..i am feeling sad..also i am forgetting all the recipe which in my draft....So though of updating one by one......

This ildli poodi I prepared last month...actually when evry I go to Indian resturents on the menu card i see this item called @Idli Poodi@ ..I always wanted to try it,,but for some or the other reason I never tried it.....last month one day I had some lest over idlies...so thought of preparing this kind of Idly poodi..so googled for the recipe and there are many recipes i found so tried this recipe....it really tasted very nice...even my hubby liked it very much.....

Ingredients:

Left over Idlies 4-5(diced into 1 inch squares)
Mustard seeds - 1 tbsp
Urad Lentil - 1 tbsp
Curry leaves - 1 sprig
Oil - 3 tbsp
Green chilly chopped 2-3
Green and Red pepper 1/2 each(diced)(I have used 2 color just to add more color)
Small white onion 1 finely chopped(or use spring onion)
Red Chilly sauce 2 tsp
salt 1/2 tsp
sugar 1/4 tsp
soya sauce 1tsp
lemon juice 1/2tsp

How to prepare:

Heat oil in a deep vessel.Add add the urad lentil ,once they are golden brown then add Green chilly,mustard seeds and curry leaves.Saute for 30 seconds.

Then add the diced pepper and saute till it is tender add all other ingredients and mix thoroughly for a few seconds using a wooden ladle.Now add the idlis and mix thoroughly.

Once the idlis are nicely coated with the idli podi mixture, saute for a few more minutes and remove from fire.

Serve hot with curd or plane garnished with fresh coriander leaves..

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Wish You Happy GANESH CHATURTHI...

2012-09-19T07:40:00.002-07:00

I Wish You All my friends a very Happy GANESH CHATURTHI..May ‎Lord Ganesha bless you and your family with peace and happiness.

I was very very busy from the morning ..and prepared few things which i always prepare on Ganesh Chaturti......as I have all recipe posted in my blog i will add only the pictures.....enjoy the festival..

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Back from my Holidays...With a Great Smile on face...

2012-09-12T01:24:00.001-07:00

I Know I was disappeared suddenly from almost a month.....sorry for not updating any post from past 1 month..The reason is I wanted a short break..so we went to Scotland for holidays for almost 2 weeks and after that I was busy with my kid as it was a very nice summer from 2 weeks(going to end soon :( , ).

So i was not able to update lots of recipe which is there in my draft..I hope i didnt forget those recipe's. But thank you all of for your support and sweet comments..It means a lot for me...

Now I am back again with great happiness....Guess why?...yes you are right...My recipe 'Chocolate Cornets'is been featured in Take a Break My Favorite Recipe Magazine.'Take a Break’s My Favourite Recipes'i the only cookery magazine for REAL READER recipes out every month in UK.

Check here Take a Break My Favorite Recipe for more details .

When I got a mail from them saying my recipe is been pulished in this months issue I was so so exited and happy....I reciped the post on the same day . on which the magazine got published...so I was so so exited to buy the magazine.....

And finally after 2-3 days search I found that magazine...... Here is the the click of page no 48 in which my recipe is been published.

If you want to check the recipe here is the link from my blog...

chocolate-cornet-eggless-backing

I am feeling so so proud and happy.....

I have a request with all of you...Now i need lots of vote for my recipe to make it top one....So plzzzzz friends vote for my recipe... so plz click the below link and vote for my recipe(chocolate Cornet,page no 48)...I am sure all of you will help me and make my recipe the top one.

Vote for my Recipe

I will be back soon with lots and lots of recipe......
Thanks All of you ..

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Kodubale---Rice and cucumber savory snack

2012-08-17T06:40:00.002-07:00

I prepare this Kodbale for Janmastami....My so love to eat this kind of snacks....this is a snack my mom and my granny use to prepare ....any time,,because its very east and simple to prepare.I never had tried it by my own,,So this time decided to prepare it for this festival. I don't have all the clicks this time ,,as i was bit busy in festival preparation.

Ingredients:
Rice 1 cup
Cucumber 1/2 grated
salt 1/2tsp
Sesame seed 1TBSP
Cumin seed 1 tsp
Pure Ghee(clarified butter) 1tsp
Oil for deep frying
water (to grind the rice)1/4 cup(use more if required)

Soak the rice in water 5-6hours. Drains out the water from the rice and transfer to a blender.half blend it,add the grated cucumber and Blend them together and make smooth batter(cucumber itself is having more water so add water only if needed),pour the batter in to a heavy bottom pan,add salt,sesame seed ,cumin and Ghee(clarified butter)stir and keep it on the gas stove.

Turn on the heat(medium flame),keep on stir the batter nicely until this become like dough(it will absorb the water contents and will become dry)then turn of the heat and let it 15 mins to cool down.

Once it is cool ,apply oil(cooking oil or coconut oil)on your palm and knead it to make dough(it should not be soft, just as like rice rooti dough).

Take a small piece of dough and and make a long string by using your palm.
Now give it spiral shape by turning it in your hand. preapre 8-10 kodbale and then .

Heat oil in frying pan.Add 6-8 kodbale one by one and then fry them both the side till it turns to light brown(it will take aprox 4-5 min fry properly).

once done, take out from oil and keep on kitchen tissue.....

Tips:If the dough becomes too soft and sticky you can add rice flour (add as much required) and prepare dough.

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krishna janmashtami Wishes..

2012-08-10T08:09:00.002-07:00

Hi every one I am bit late......

Happy krishna janmashtami to every one ...We celebrated today...so thought of posting some clicks.....

glitter-graphics.com

Carrot and Green mung sprout salad(stir fry),Quick and easy recipe

2012-08-09T07:12:00.002-07:00

I am having loads of fatty food now a days..and its summer i am not able to wear any of my summer dress...feeling very sad...only 2 -3 months left.so its high time to start proper diet in my food. So thought of preparing and eating some kind of salads.....but don't feel like having all raw veggie salad..so thought of preparing with some twist....

INGREDIENTS:
Green mung sprout 1 bowl(I prepared at home see notes )
Coconut oil or cooking oil 2tsp
Urad lentil 1/2 tsp
Mustered 1/2 tsp
turmeric 1/2 tsp
Green chilly 2 sliced
curry leaves 4-5
Fresh grated carrot 1/2 cup(1 big carrot)
Salt to taste & sugar 1/2 tsp
lemon juice 1 tsp

Preparation:

Heat the oil add urad lentil,and green chilly once urad lentil is golden brown add mustered, turmeric,curry leaves saute for 2mins then add mung sprout, give a good stir ,and then add grated carrot mix well and then add salt,sugar and lemon juice mix well, after 2mins turn of the heat.

ick
serve hot or chilled....

This salad can also be served with rooti or can be served as side dish as well.....

Note: to prepare mung sprout at home:soak the green mung beans over night and next day drain the water and cover this soaked mung with the lid and keep aside in a warm place for more then 12 hours...Mung sprout is ready to use.

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Chocolate Lamingtons--Eggless baking

2012-08-01T01:55:00.000-07:00

Last month I was not very well....lots of health problems...so couldnt post more recipe's in my blog......I am starting this month with a lovely dessert called 'Lamington'..

The chocolate lamington is an Australian dessert, which consists of sponge cake dipped in chocolate and liberally sprinkled with fine desiccated coconut.

When I saw the recipe and video,,i was very exited to prepare this cake and to taste....but due to my health problem i was not able to prepare from many days..Finally I prepared it yesterday...and I was not very sure how it will taste and also my kid don't like coconut favor so I only prepared 4 piece,but when I ate it I love this lamingtons and my hubby too liked it very much..so it was supper hit...

and also I had my very first Client for Henna...I was so so happy to apply henna on her hand ..I will be posting about this in my other blog (Chitravali)very soon....

July month's Egg less Baking Challenge

Ingredients:

For white sponge:

Self raising flour 1 and 1/2 Cup(I have used super sponge flour)
Baking powder 3/4tsp
Bicarbonate of soda 1/2tsp
Milk 6-7 TBSP
vegetable/sunflower oil 6-7 TBSP
White sugar 1/2 cup
vanilla extract 1TBSP
salt 1/4tsp
Lemon juice 1TBSP
Orange juice 1/4 cup
Ground Flex seed 1TBSP(this works as egg re-placer)
warm water 3-4TBSP

For Chocolate sauce:
Icing sugar 2TBSP
Coca powder 1tsp
milk 1-2TBSP
Nuttella 2-3tsp
Desiccated coconut for dipping the cake(take one bowl full and use as required)

How to prepare white sponge:

Pre heat the oven at 350c/180 deg/gas mark 4. Grease and dust flour for a 8" square cake pan and keep aside.
Add ground flax seed in the warm water and keep it aside.

Sieve together flour,baking powder, baking soda and salt and mix well .

In another bowl, whisk together the milk, sugar,venilla exract,lemon juice and oil.Now add the orange juice and flax seed water, and whisk again.

Now add the dry ingredients in to the liquid slowly and fold in till everything is just mixed together.

Once the cake batter is ready spoon into the lined pan . Tap the pan to spread the batter and keep aside for 5 mins to release air bubbles

Now Place the pan in the centre of the pre heated oven and bake for about 30-35 mins(mine took 40 mins)till the top is lightly browned and a toothpick inserted in the center comes out clean.
Cool the cakes in the pan for two minutes and transfer to a rack, upside down (to cool completely).

How to prepare Chocolate sauce:

Mix all the ingredients under 'For Chocolate sauce:' and whisk together to make sauce.

How to prepare Lamingtons:

Once the cake is completely cool cut them in to small small rectangle or square.

Take a rectangle and first dip in the chocolate sauce and then coat with desiccated coconut. Then keep it on the rack.....

Let it sit for 1 to 2 hours..then serve........huummmmm yummy Lamnigtons...

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Vegetarianism and "Benefits of Being a Healthy Veggie-eater"-A guest post by Michael Fetterman

2012-07-25T23:59:00.002-07:00

Few days back when I got a mail from Michael Fetterman asking they want do a guest post in my blog I was honored and very happy.

I agreed and they have sent me this post which very very useful for all.
Michael Fetterman and his team writers who produce the content and they send it out to bloggers as a guest post so that all of us can get benefits from that......

I got a nice and very interesting subject 'Vegetarianism' and "Benefits of Being a Healthy Veggie-eater".

I am by birth Veggie.....so I just loved this article and I am happy to share this with you all....I thank Michael Fetterman and his team for selecting my blog for this article.....
Over to Michael Fetterman and his team..

1)Vegetarianism

Vegetarianism is a smart lifestyle choice. Some people like it because they are concerned about destructive meat production. Others do it for health reasons. A few studies actually suggest that vegetarians are less likely to suffer from clinical depression. A strict vegetarian is called a Vegan. He or she is usually against killing animals, and hates to see industrialized agriculture be in pain. They avoid eating all animal products including meat, fish, dairy and eggs. Four reasons why it is important to become a vegetarian are: health benefits, restoration of the planet, protection from food-borne illnesses and weight control.

Health advantage
Researchers have found a link between a vegetarian diet and longevity. Some studies show that vegetarians live 7-15 years longer than meat eaters. They have a reduced risk of cancer and heart disease, and a lower body mass index. Fruits and vegetables are rich in antioxidants that protect the heart and arteries. The rate of obesity among vegetarians is very low.

Our planet
The production of meat is environmentally damaging and unsustainable. Vegetarians believe that if grain were given directly to people instead of animals, then there would be an ample amount of food to feed the planet. Harvesting grains, vegetables and fruits is more energy efficient. Unfortunately, animal farming generates significant amounts of nitrous oxide and methane. Both of these gases contribute to global warming.

Food-borne illnesses
Contaminated meat has been linked to such ailments as botulism, salmonella, campylobacter, e. coli, listeria and of course mad cow disease.
About 5,000 people die from these diseases every year. A plant-base diet helps children and adults avoid getting food-borne sicknesses.

Weight Control
Very few true vegetarians are obese. Most vegetarian food is bulky and filling, but low-fat. Your body feels fueled and satisfied for hours. They consume about 500 fewer calories than people who eat meat. Fruits, vegetables and grains are comprised of complex carbohydrates that are starchy, full of fiber and naturally low-fat. Cutting calories leads to weight loss. It is a good idea to plan meals in advance. Make sure that they are balanced. Choose a variety of foods that you enjoy. Some of the frozen meals are easy to prepare in the microwave. Vegetables can be sauteed, broiled or grilled to seal in their flavor. Veggie burgers are delicious and have a lot of protein. Cheese and tofu are also high in protein and quite tasty.

Being a vegetarian is important because of the impact it has on a person's health and the environment. People who don't eat meat can extend their lives up to 15 years, and avoid being exposed to food-borne illnesses. A vegetarian diet is sustainable. Industrialized agriculture contributes to climate change. The production of grains and vegetables does not destroy the environment. If you do not eat meat, then you are a de facto environmentalist. You are not in collusion with polluting the air and water. Your actions do not cause cruelty to animals. Your ecological footprint is reduced and you have gone green!

Brian Solomon likes to write about health and food, and he is a contributing author at
www.healthinsurancequotes.org

2)Benefits To Being A Healthy Veggie-Eatier

Unlike many other common snacks, vegetables are not riddled with unnatural chemicals, flavor enhancers or food coloring. They are simple, easy and delicious if you know the best ones to pick. Far more beneficial to human health than the average potato chip or snack cake, vegetables can help you to fill your belly even as you provide your body with a number of amazing benefits. Following are just a few things that fresh, brightly colored produce can do for your body when consumed on a regular basis.

Crunching Your Way To Healthier Teeth

Many people are surprised to learn that crisp, crunchy vegetables can actually clean and brighten the teeth. The more fresh carrots, broccoli and other raw produce that you eat, the less plaque build-up that you will have. In fact, many vegetables even help to protect the teeth by applying a natural coating. Broccoli is one of these. When eaten fresh it creates a clear coating that overlays the tooth enamel, protecting it from coffee, wine, cigarette and other common stains. The vitamins and other nutrients that vegetables contain can even help to slowly restore the tooth enamel, allowing for a healthier and stronger smile overall.

Digestive Regularity

Regulating the digestive system is often as simple as eating lots of fiber-dense selections. Nothing contains more fiber than a serving of raw vegetables. Several servings per day will ensure that bowel movements are regular and that the stools are soft and easy to pass. This can be especially beneficial for all those who suffer from hemorrhoids. A fiber-dense diet will help these individuals to avoid straining during bowel movements, allowing eruptions of piles to clear up much more rapidly.

Cancer Fighting Antioxidants

Fresh fruits and vegetables contain a number of nutrients that are essential for gaining and maintaining optimal health. The antioxidants that they contain, however, actually help people to avoid the formation of cancers cells. This is one of the foremost benefits of sticking to a healthy, fresh and natural diet and one that is especially important for those who have a higher genetic likelihood for developing cancer. Even when eaten lightly steamed, vegetables can help the body to achieve the ideal pH balance, which some believe makes it far less likely that cancer cells will form.

Adding Versatility And Intrigue To Your Daily Menu

Believe it or not, vegetables help to make meals fun. Few kids are likely to agree with this fact, but it is simply undeniable that the adult dinner plate can become more colorful, flavorful and alive with the addition of vegetables. Whether sliced, diced or chopped, vegetables can make soups, stews, salads and other dishes far more desirable. They are essential for creating stir fry, chow mein and colorful pasta sauces. They are perfect for flavoring meats and can add a whole lot of extra intrigue to the basic cheese omelet.

Ultimately, those who are careful to include a rich variety of vegetables in their diet tend to look better and feel better as well. From the teeth down to the digestive track, the body can benefit greatly from regular doses of all-natural fiber. Beyond even these things, however, lies the fact that these water-dense, dietary additions tend to be very filling and some, like celery, are even negative calorie. Those wishing to trim their waistlines and create a smoother, slimmer physique overall can certainly benefit from becoming a healthy veggie-eater.

Frank Moore likes to lead a healthy lifestyle; he is a contributing author at
www.grouphealthinsurance.org

So I hope this is very very useful for all of you..Please leave your valuable comments and views after reading this article.....

Thanks

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No oil Dahi Vada(Steamed)

2012-07-18T01:49:00.004-07:00

This months recipe for this month's from-fried-to-fav-part-2 Challenge
was preparing Dahi vada with out using oil....So I choose the steamed version.....this is actually tastes good and taste as similar to Idlies....

I am not a good fan of Dahi vada's...but my hubby is a great fan of it..so I thought of preparing this steamed version for him......

Belive me...after preparing it I too enjoyed this steamed version of dahi vada.....so here is the recipe....

The recipe is adapted from
Source: Steamed Dahi vada

Ingredients:

For Steamed Vada:

Urad lentil 1/2 cup(small)
Mung Lentil 1/2 cup(small)
Ginger - 1 inch (grated)
Salt as per taste or ½ tsp
green chilly 2-3 chopped
sodium bicarbonate ½ tsp

For Dahi:

Yogurt(curd) 250gm
Salt ½ tsp
Ground cumin 2 tsp(roasted)
Red chilli powder - ½ tsp
Chaat masala podwer 1tsp
Fresh coriander 2 tbsp(finely chopped)(optional)

How Prepare Spicy yogurt:

Beat the yogurt by adding 1/2 cup of water now add all other ingredients under 'For Dahi'(except chopped coriander) and mix well and keep this spicy yogurt in a fridge till the vada is ready.

How Prepare steamed Vada

Wash both the lentils and soak in water for 4-6 hours. Drain water from soaked lentil and add in a grinder and grind without water (or add little water)and make a coarse paste. and add into a bowl.

Apply oil to Idli stand and keep the idli pan on fire for steaming(add water as much required). or u can use steamer.

Add salt, ginger,chopped green chilly to the lentil paste and beat the mixture( if you feel that the mixture is thin then you can add 2-3 tsp of semolina to it).At last add sodium bicarbonate to the paste and mix well. Dahi Vada mixture is ready.

Now take a ladle full of mixture and fill in the idli stand, flatten the mixture with wet hands into the shape of Dahi Vada. and keep the stand in the steaming pan close the lid and cook for about 15-20 mins, and then turn off the gas. Take out the Idli stand from the steam, let it cool off then remove the Dahi Vadas and place them in plate or bowl.Keep aside for 5 mins to get it cool.

Take 2 glass of warm water by adding 1/2tsp of salt and dip the vada's in this water for 5 mins and take out from the water and squeeze of the water from the vada.

Serving dahi vada

Place 2-4 Vadas in a bowl

Now pour spicy yogurt on top of it and garnish with chilly powder, ground black pepper and coriander leaves and serve
Dahi Vada is now ready to eat.

Entering this recipe to the below event by Nupur

from-fried-to-fav-part-2 Challenge

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Savory Spinach and Tofu Eggless Quiche

2012-07-03T00:01:00.001-07:00

Here is our this months Eggless baking challenge recipe...it was fun baking this Quiche.....

June month's Egg less Baking Challenge

Baking quiche is quite new for me....when I got the recipe for last months challege,,,,I was thinking that I will not do this,,,,but after searching in you tube,,I got many recipe for preparing Quiche....

And I am so so busy now days,,,,that not able to do any work only,,,so I was postponing this from quite few days..but now that all are up with their recipe,,,I grabed all my energy and yesterday completed this challenge....

While baking this quiche I noticed that its so easy and simple recipe..and I was very much worried about the result,,,,but beleive me it was such a great hit which I never expected..... And it got over yesterday only.....

Thanks to Gayathri who made me to bake this quiche,,,or else I never ever had tried this recipe .....and here is my recipe...

As we don't like cheese much I have used very little cheeses in my recipe....u can add as much as u like....

Ingredients:

For Crust:
1 1/4 cup of whole wheat flour
4 tablespoons olive oil
1/4 cup water
1/4tsp of salt

For Quiche Filling:

1TBSP of olive oil
1 pack fresh spinach leave, cleaned and stemmed(I have used baby spinach)
1/4 teaspoon ground cinomom
1 onion, chopped
1 small bell pepper sliced
2-3 slice cheese
Firm tofu 100 gm
milk 1/2 cup
pickled olive 10 chopped
1 tsp Red chilly flacks
salt and pepper to taste
1/2 cup of frozen sweet corn

Directions

to prepare crust

Preheat oven to gas mark 6/400 degrees F (200 degrees C). Spray a quiche dish with non-stick cooking spray.

mix the salt and flour in a big bowl and add olive oil mix it with hand properly(it should resemble coarse sand) and then add half of the water mix well to make dough,,if the flour is still dry add another half of the water and knead to make dough..

now roll the dough(keep a plastic sheet under the dough) in circle around 1cm thick and arrange this crust sheet in the pic dish...prick the base with the fork and bake for around 20-25 mins.

to prepare filling

heat oil and add sliced bell pepper saute for 1min then add chopped onion again for a min and then add spinach leaves mix well and turn of the heat. Now add the salt pepper, chilly flacks and chopped olive mix well and keep aside to get cool.

add the tofu in a blender and make smooth paste. add this past to the filling mixture and mix then well by adding milk. Now the filling is ready.

Take the crust ,chop one slice of cheese sheet and keep in the base of the crust and then fill with the filling,,,,again chop another 2 sheet of cheese and keep on top of it......Now bake the quiche for about 55 mins to 60 mins.

Once it truns brownnish in color its done....turn of the oven and the spicy savory Spinach Tofu Eggless Quiche is ready to serve.......

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Mixed Vegetable Manchurian in gravy

2012-06-27T07:59:00.004-07:00

I love this Manchurian with gravy...I always use to eat this kind of gravy Manchurian in one of the hotel with fried Rice before my marriage..I still remember that taste....and when I goggled about the recipe..I got a lot... I read every thing and then prepared all mixed recipe in one....which came out very well... S here is the result...

Ingredients:

For Veggie Balls:
Cabbage: 1 cup very finely chopped/grated
Carrot: 1/2 cup grated
Green chillies: 2 finely chopped
Spring Onions only green Part 3-4 finely chopped
Ginger garlic paste 1TBSP
Salt to taste
All purpose Flour: 4-5 tsp
Corn Flour: 3-4 tsp

For Manchurian Sauce:
Dark Soy Sauce: 2 tsp
Corn Flour: 2-3 tsp(stir in a cup of cold water)
Green chilli sauce: 1 tsp
Tomato Sauce: 3-4tsp
Vinegar: 1 tsp
Salt to taste

Other ingredients:
Cooking oil/sunflower oil for deep frying the veggie balls
Spring onion chopped 2-3 for garnishing(only green part)

Method:
Take finely chopped cabbage, carrots, green chilly and spring onion in a big mixing bowl. Add all the remaining ingredients like both flours,salt and ginger garlic paste and knead to mix them well. There will be enough moisture in the mixture to bind it well so no need to add extra water to make dough.

Now, prepare little balls (smaller than a lemon), and deep fry them on medium flame until golden brown. Keep aside.

For the sauce, add all the ingredients under Manchurian sauce in a thick bottom pan , stir them together and turn on the heat. Let the mixture boil until it becomes thick as a sauce.

Serving:

Assemble the balls in a dish and pour the sauce over them and stir until the sauce coats the balls. Garnish with spring onion greens.

This dish can be served as an accompaniment with Chinese Veg Fried Rice or any kind of noodles.

glitter-graphics.com

Mango Dessert/Mavin Hannina Rasayana----Father's Day Spcial

2012-06-18T02:24:00.000-07:00

Mango is my fav fruit in fact I can say that its my whole family's fav fruit..and I know its a fav fruit of all .......and mango season is not complete with out this 'Rasayana' in our community..Even though its very simple and easy recipe ....the flavor in this desseret is very very nice.....and it tastes very very yummyyyyyy....

So thought of preparing on Father's Day.......

Happy Father's Day to all Dad's....This is dedicated to all of them...

Nice Ripe Honey mango 5no's
Fresh grated coconut 1 small cup
Cardamam 3-4(powdered)
Jaggary 2TBSP(use more as per taste,,if u need more sweet)
Cold milk(boiled) 1 1/2 glass
water if required(use if it very thick)
a pinch of salt

Preparation:

Peel of the skin of mango like below

take a pan add milk, cardamon powder,salt and jaggary,stir well.Now chop the mango in to small pies. and add in to this milk..

Now add the fresh grated coconut in a blender and make smooth paste by adding enough water.

Give a good stir.transfer in a serving bowl ,,garnish with saffron....Serve immidiatly....

This will go along with poori,Doosa or any kind of Rooti,chapati.........

Or can serve in the lunch as dessert.....
Note: For more taste can keep in the fridge before serving for 2-3hours......

Linking this recipe to below event by Akila

dish-name-starts-with-m

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Tomato Spicy Salsa--Mexican Tortilla Chip Dip

2012-06-11T07:08:00.001-07:00

Last long week end we had lots of fun..had been to sea side and enjoyed a lot...but this week end was not got ..it was full rain rain..we spend the week end almost in side the house only..I had Tortilla chip in my kitchen cupboard...and my hubby told me ...want to have some thing spicy and crunchy for tea time....so i planed to prepare this dip for the tortilla chips....

And the result was very good and we all liked it very much...and also it so easy and simple to prepare....quick recipe tooo..

Ingredients:
white onion chopped 2
Ripe tomato, chopped 2 Big
Garlic clove mashed 2-3 pod
Jalapeno sliced 2-3 or can used green chilly 2-3 chopped
salt as per taste
olive oil 1 tsp to fry the veggies
1/2 tsp sugar(optional)

pickled olive chopped 5-6
Roasted cumin powder 1/2 tsp
1 Tb fresh lime juice
2 Tbs finely chopped fresh cilantro(Optional I have not used it)
olive oil 3-4 TBSP
Directions:
Heat 1tsp oil in a pan add mashed garlic and fry for a min then and add chopped onion and tomato fry for 2-3 mins and turn of the heat and let it get cool for 10 min,,,,

Once it is cool add this in a blender along with cum in powder,Jalapeno slice,olive chopped, salt and use pulse to mix them all,,,,do not make smooth pure,,,,,,,

once done transfer it to a bowl,,,, and add lemon juice,olive oil and 1/2 tsp of sugar if the tomato is acidic.Combine all the ingredients in a mixing bowl. Garnish with finely chopped fresh cilantro(only if u like to do so)
Chill for about 30 minutes before serving,,,,,

chilled spicy salsa is now ready to serve..

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