Erivum Puliyum

Eggless Apple Cinnamon Whole Wheat Muffins

2012-03-07T08:06:00.004-05:00

Muffins are my kids favorite and so its easier to sneak in any sort of fruits into these and they will surely grab & gulp it for sure.How about a healthy version of muffins with fresh apples,whole wheat and an eggless version for all vegans and weight watchers,Interesting right? This is a simple muffin recipe with all good health benefits.These muffins are denser and filling muffins,can be had for breakfast too.Hope you will give this a try,friends !!

Ingredients
Whole wheat flour 1 1/4 cup
apple 3 cored ,peeled & shredded
sugar 1/2 cup
yogurt 1/2 cup
milk 1/2 cup
vanilla extract 1 tsp
baking soda 1 3/4 tsp
raisins 3 tbsp
almond slices 3 tbsp
cinnamon 1/2 tsp
lime juice 2 tsp
salt a pinch

Method
-Wash apples,peel and cored ,shred the apples and keep aside.Mix with the lime juice to prevent browning.
-Mix the baking soda in the yogurt and wait till the froth appears.
-Stir all the dry ingredients, and mix well.
-Add in the liquid ingredients,vanilla extract and whisk together.Fold in the raisins and almond slices.
-Pre heat oven to 350 degrees F and grease the paper liner cups with oil and arrange in the muffin pan.
-Scoop and pour about 2/3 rd of the baking cup.Place in the middle of the oven & bake for 25-30 minutes or till tooth pick inserted comes out clean.
-Cool on wire rack and serve cool !!

Servings 15 muffins

NOTES
* You can use all purpose flour ,instead of whole wheat flour if you are comfortable that way.
* The yogurt should be mixed in a larger bowl so that it doesn't froth when mixed with baking soda and fall out.

Sending this to ABC Series: Fruit Fiesta, Cakes,cookies & Desserts, I'm the star, Spotlight Colorful Holi,, Holi Hai, CC Vegan Diet (Plant Based) ,Lets Eat Speedy Snacks ,Show me Your Hits Series 2 -Fibre Rich foods

Parippu Vada / Masala Vadai

2012-03-05T16:16:00.000-05:00

Parippu vada or Masala vadai or lentil patties are the southern flavors from India.A popular tea time snack in tea stalls & restaurants.The perfect combo is the mysore bananas with vadas,tastes great.Here I didn't find those bananas so just served it with the regular bananas and a hot cup of tea.These vadas are deep fried in oil and are crispy,crunchy in taste.My dad is a big fan of these vadas,so he used to always buy these from the tea stalls (during our one month vacation to Kerala)and get home rolled in newspapers those days..by the time he reaches home,the newspapers sucks up all the oil and the left over is the hot vadas with coconut oil flavor..As a matter of time,Mom used to prepare these at home and we also loved it as kids and now as grown ups too.All the popular snacks are my favorite too:),anyway coming back to Today's recipe is the crunchy crispy parippu vadas!!

Ingredients
Toor dal 1 cup
dry red chilli 3-4 / green chillies 2-3 minced
onion 1 medium sized chopped fine / pearl onion 10 sliced
ginger 1'' shredded
curry leaves (torn into bits)
salt
oil for deep frying (preferably coconut oil)

Method
-Wash & soak the toor dal for 3-4 hours.Then,drain the water completely and blend it in a mixer to a coarse mixture.(Pulse 2-3 times)To this,add the chopped onion ,ginger,dry red chillies & salt,pulse again to mix well.Finally add curry leaves.
-Heat oil in a wide open pan and pinch out little balls and flatten it in the palm, shape in the form of vadas or use banana leaf .
-Place them in a plate and finally add each into the boiling oil.Fry them till golden brown.Drain on a paper towel.
-Serve hot with bananas & a cup of hot tea!!

Servings ~15-16 vadas

NOTES
*You can use chana dal instead of toor dal too or you can take half of each dal .either way tastes good.
* Pulse the dal in a coarse mixture,donot over grind and see that there is no amount of water in it otherwise the vadas may not shape properly.
* If the consistency is not proper or a little thinner,you can add bread crumbs to adjust the mix.

Sending this to The Kerala Kitchen , I'm the Star,Spotlight:Colorful Holi,Holi hai, Holi , Only South Indian , Walk through Memory Lane , Bon Vivant- Savory Moments

Minty Jeera Rice / Minty -Cumin Rice

2012-03-04T08:06:00.003-05:00

Kick starting off to my event,I thought to prepare this flavorful rice.Jeera rice is one of the flavorful rice which I like a lot.It is an excellent lunch box idea and when you add mint leaves to it,it becomes double aromatic.It can be served with a variety of dishes.It is a quick fix item and for me it is a mini biriyani,as my kids have not yet started understanding what is biriyani all about ;for them anything other than plain rice is biriyani (How good,Ryt?:) I know this can't be done long and they love anything other than plain rice a lot like ghee rice ,tomato rice,lemon rice and so on.Enjoy the simple flavorful Minty Jeera rice!!

INGREDIENTS
basmati rice 1 cup
green chilli 2-3 chopped
coriander leaves 2-3 sprigs
mint leaves 4-5 sprigs chopped
cumin seeds 1 tsp
cumin powder 1/2 tsp
cashew nuts 1tbsp (optional)
salt
water 2 cups
oil 1 tbsp

METHOD
-Was and soak the basmati rice in water for 15-20 minutes.
-Heat oil in a pan and splutter cumin seeds.Fry the cashewnuts and keep aside.Add the green chilli,mint leaves,coriander leaves & cumin powder.Fry for a minute on medium flame.
-Add the 2 cups of water and salt.Bring to a boil.
-Add the rice and cook covered on medium flame until the water evaporates and rice is cooked.Add the fried cashews on top.
-Flavorful Minty Jeera Rice is ready to serve !!

SERVINGS ~ 2 adults

NOTES
*You can omit the cumin powder if you don't wish the strong fragrance of cumin.( I like the flavor so add this to it.)
*I serve it with onion -tomato raitha ,fish fry and papad.You can choose your own side dishes.
* You can also grind the green chillies,mint leaves & coriander leaves to a smooth paste and add to the rice rather than the chopped ones.(more flavorful)
* Adding cashew nut is optional or you may use peanuts too.

Sending this to EP Series-Cilantro & Cumin ,Holi Hai,, Spotlight :Colorful Holi, Holi ,I'm The star

Home Made Garam Masala Powder & How to Keep Green Chillies &Curry Leaves fresh?

2012-03-01T19:25:00.000-05:00

Mom's recipes & tips never fail,I agree ..Do you??I started cooking only after marriage but always stood beside by my mom helping her chopping vegetables,helping in snack making,making dosas /chapathis at times when mom is not at home(happens once in a year:-)) But when I actually stepped into the same shoes and was in kitchen for the first time(mom was not near) that I could realise cooking was not that easy when you start from scratch;exceptions now a days is that you get all frozen and ready made masala powders.And am a person I could never smell the aroma of the masala powders in the ready made packets somehow was not satisfied.That's the time I started preparing my own reserve of garam masala powder especially as per mom's instructions.And in a way,am happy too..Recently did I got to know that one of the leading brands of spice powders 'Eastern' is adulterated with some toxic chemicals.So,friends this is for all those who miss their moms aromatic garam masala powder !!

Ingredients

cinnamon 1 whole strand(10 pieces 1"long)

cloves 15

fennel seeds 3tbsp

cardamom 20 pods

poppy seeds 2 tsp

star anise 2

whole pepper corns 1 tbsp

Method

-Heat a non stick pan in low flame and add all the spice powders,just warm it up.(takes 5-7 minutes,don't burn)

-Put these in the blender and grind it to a fine powder.

-Store in air tight jars for future use.

How To keep Green Chillies & Curry leaves Fresh at home?

The green chillies that you buy from the market or grocery store stays good in a refrigerator for 2weeks at the maximum.Sometimes when I visit the Indian grocery stores here,the green chillies & curry leaves may be out of stock and that's how I started storing these in my refrigerator well in advance. By this method,you can preserve them longer for a 40 days .

-The best way to keep them is remove the stalk of green chillies with your hands without damaging the chilli.And preserve them in a moisture free air tight containers.

-To preserve curry leaves,remove stalk and separate the leaves alone.Put this in an moisture free air tight container.

NOTES

* This amount makes a small jar of 100 gms.You can increase the ratio accordingly for larger amounts.

* Don't prepare garam masala in large quantities as it loses its aroma with frequent opening of jar.I usually prepare it every 1 1/2 months.

* Always the keep the lids tightly closed.Otherwise it may not work good.

* If you wish to wash & preserve them ,You can do that but the only concern is wipe them dry without any little moisture left.Then preserve as listed.

EP Series: Herbs & Spices(Event Announcement )

2012-02-29T07:53:00.008-05:00

Hi friends,

'EP Series :Herbs & Spices' is going to be a monthly event to know our herbs & spices better.There are a wide range of herbs & spices starting from the simplest ones to the rarely used ones.The theme herbs & spices is vast and we can't cover it in just a month event.So,I have chosen a herb & a spice to make it easier for a month.And there are many hidden recipes with these herbs & spices,so I just want to bring them together under one roof so that it becomes easier for us to browse these recipes.The recipe can be from any continent and usage of both herb & spice together in one recipe is also not required,either of the two can be used.But that should be one of the main ingredients strictly (not the ones used for garnish and tempering).All this is possible only by your support and interest,friends.I also take the privilege in inviting all my other fellow bloggers who are interested in guest hosting the event for a month with their own selected herb & spice for that month unless its already used or is already booked.Starting from tomorrow,1st March -31st March,am hosting the event at my Erivum Puliyum space,& you guys put on your unique aprons & send in your entries right away to share & learn better !!

FOR THE HOSTS INTERESTED-

-The event runs for 1 full month starting from the 1st -last day of the month.

-You can choose your interested herb & spice for the month,your own discretion,just make sure that you chose one herb & one spice for the month.

-Announce the event at your space a day before the starting date and add in the above logo.It would be nice if you leave a note to link my event announcement page as well along with your event announcement page

-Do drop me a line at julstreat(at)gmail(dot)com if you are interested to host for a month and specifying the herb & spice too so that we can know at the earliest & confirm the months.

-The link to the round up of event should be sent to me so that I can publish it in the round up page calender at my space too,(The link is here).

-The awards can be your given at your own discretion.

FOR THE PARTICIPANTS -

1.The event runs for the period of 1st March- 31st March 2012.

2.The theme for this month is "Cilantro leaves & Cumin"You can use one ingredient in a dish or use both but that ingredient should be one of the main ingredients.It can vary from starter,main dish ,dessert or any other recipes,sweet or savory anything.For eg Jeera rice,Cilantro Chutney,Jal jeera ,cilantro chapathis,Cilantro chicken n so on..(No recipes which don't follow this rule will not qualify for the event)

3.Bloggers and Non bloggers can participate.Bloggers can link their recipes using the linky tool below.Bloggers who find it difficult or find some problem to link can also send &Non-bloggers can send in their recipes to my mail justreat(at)gmail(dot)com with the following details-

Your Name-

Recipe Name-

Recipe Details-

Pic of the Dish

4.Recipe must be linked to this event announcement page and to the host's event announcement page if hosted by a guest.

5.You can link both Veg & Non Veg recipes.

6.Send in any number of entries.You can link in your old entries too (limiting 2 per person),just add the logo and the link under the post.

7.Usage of logo is appreciated for all entries.

That is not the end to it; There are 4 awards for the BEST INNOVATIVE RECIPE AWARD, TOP CONTRIBUTOR AWARD,BEST HEALTHY DISH AWARD & PARTICIPATION AWARD.So,Folks put on your innovative caps and think tight,do right and link in your recipes at the earliest before 31st March,2012.

Best Wishes to All !!!!

NOTES

* Either cumin or cilantro leaves can be used. or both can be used.

* Either cumin /cilantro leaves must be a compulsory and main ingredient.Cumin should be atleast 1tsp used in the recipe.

Corn Chaat (Sweet,Spicy & Tangy Combo) & Awards !!!!

2012-02-28T08:31:00.066-05:00

Sweet corn chat is a simple yet tasty recipe which can be done as a quick fix for kids in snacks.Though sweet corn consists of large amount of sugar in it,it has significant amount of anti oxidant properties which reduces the risk of heart diseases and cancer.This recipe can also be had as a healthy salad.We all love corn kernels so this is an easy alternative and I usually prepare it on a tired day when am not in a mood to cook anything!!

Ingredients
corn kernels 2 cups (I used the frozen bag)
onion 1 medium sized chopped
tomato 1 chopped
coriander leaves
sweet chilli sauce 2 tsp
chaat masala 1 tsp
pepper powder 1/2tsp
lemon juice 2tsp
salt

Method -Steam the packet of corn in a microwave according to packet instructions.
-If you are using fresh corn kernels,then steam the kernels in a steamer for 10-15 minutes.
-Chop the veggies,And combine all the ingredients in a large bowl and toss.
-Add in the salt,lemon juice,sweet chilli sauce,chat masala.
-Toss and ready to serve!!

Servings ~ 3 adults

NOTES
* You can add only black pepper powder instead of sweet chilli sauce.But the sweet chilli sauce gives a unique flavor to the chat.

Sending this to CWS -Corn

I am happy to participate in the ABC series- Desserts and have won the Dessert Chef Award.Thanx Ramya @ Ramya's Recipes for the lovely award and her ongoing series now is ABC Series-Egg Recipes,Do participate friends.

Am happy to share that I recieved' Fit n Fine Award' for participating in the event Fast Food not Fat food guest hosted by Priya Sreeram @ Bon Appetit . Thank You,Priya!!

I received 2 awards from Valentines Day Event Participation award & Top Contributor Award for the Valentines Day Event hosted by Teena @ Yummy Delights. Thank You,Teena!!

I also received an award from my dearest friends Simran @ Lazy Cooks Kitchen, Rasi @ Vegetarian Food & Me,Vimitha @ My Culinary Trial Room , Hema @ Aromatic Cooking & Divya @ Divya's Culinary Journey.Thanx a lot friends for the award,Feeling really honoured and very happy too..
The rules for accepting the award are-
1.Add the Versatile blogger award.
2.Thank The blogger who nominated you in a post with a link back to their blog.
3.Share 7 completely random pieces of information.
4.Include this set of rules.
5.Forward this to 15 other bloggers and inform them with a comment on each of their blog.

Coming to the 7 random pieces about me-
1.I love travelling & visiting new places, but my husband is just the opposite to this..so many a time travelling just happens in my fantasies :)
2.I love cooking and love my kids faces when they devour it and say yummy :)
3.I hate sitting idle; Am always with some work or the other..The person who gets annoyed the most is my dear hubby.
4.I have lot of other hobbies too like painting,embroidery work,knitting or beading.But after kids are born,it is just gone over to null and sometime find some time for beading.
5.I don't easily give up things,keep trying a lot..My husband says I got lot of patience.
6.I always love perfection & so am not satisfied with many of the works I do & find ways to improve upon.Also am particular to cleanliness, keep my rooms very clean & tidy.So sometimes even get angry at kids for not placing their toys in place.
7.Last but not the least,I have least faith in luck & truly believe in God,the Almighty and always trust him for all the good & bad times in life.I have always earned every bit in life only by hardwork and never has luck favored me till day.(Don't know about tomorrow :))

Coming to my final part of the award,Am passing (restricting myself as the rule says) these with my following 15 blogger buddies-
1.Prathibha @ Cook Ezee
2.Chandrani @ Cuisine Delights
3.Kaveri @ Palakkad Chamayal
4.Archana @ The Mad Scientist's Kitchen
5.Vineetha @ Ruchi
6.Sadhana @ Sensible Veg
7.Ramya @ My little Cake factory
8.Sangee @ Spicy Treats
9.Reena@ Achu's amma's Kitchen
10.Misha @ Kitchen Magic
11.Princy @ Spicy Foood
12.Rita @ Sage Cuisine
13.Elpininki @Tomato Sauce
14.Ramya @ Ramya's Recipes
15.Poonam @ Kande Pohe
Copy & paste it your adorable space and add it to your accolades,Enjoy !!!

Nutella Oatmeal Cookies(No Bake & Eggless)

2012-02-26T19:55:00.016-05:00

Nutella is one spread which none will utter 'No'to the taste,Isn't It? We are a nutella family,everyone loves it so are the nutella recipes too..So blindly I can state that my family will love it!! Earlier I had posted the Nutella Palmiers and now here comes another interesting recipe of cookies using nutella,these cookies are not baked and have oatmeal as the binder,they are chewy soft cookies and all will definitely love this.The ingredients are quite simple to remember ,all 1/2 cups except sugar and rolled oats.Do try these healthy cookies and serve as quick alternative for kids snacks or breakfast too!!

INGREDIENTS

oatmeal 3 cups

butter 1/2cup / 1 stick

cocoa 1/2 cup

nutella 1/2 cup

milk 1/2 cup

sugar 1 1/2 cups(you can increase upto 1 3/4 cups if you want it very sweet)

vanilla 1 tsp

METHOD

-Heat a sauce pan on medium heat,combine the sugar,cocoa ,milk and butter .Bring to a boil stirring continously till there are no lumps.Simmer the heat and let it boil for another 3 minutes.Put off the flame.

-Remove from heat ,add vanilla and nutella.

-Add oats and mix well.

-Drop quickly on a parchment paper when warm or shape it into desired cookies shape as they can be easily rolled in hand.

-Allow cookies to cool and set for 30 minutes.

-Ready to serve.

SERVINGS~ 20 cookies

Sending this to Only Oats , MCTR -Chocolate Fest ,Bon Vivant-Sweet Memories ,Color n Sweet Holi Fest , Show me Your HITS

Easy Coconut Macaroons

2012-02-23T19:39:00.002-05:00

Macaroons are a type of light baked confection described as small cakes or meringue like cookies.Originally the macaroons were made of ground almonds.Most macaroon recipes call for egg whites and are mixed with ground nuts or coconut.Coconut macaroons are generally a type of popular meringue like cookies which has an egg white base and features dried coconut flakes.I usually buy the sweetened coconut flakes for baking and this time I just happened to look over the cover and found this recipe.It was a very simple one and so gave it a try.These macaroons when baked were a little crisp outside and soft inside; of melt in mouth consistency and kids just loved them :)

Ingredients
coconut flakes 1 1/2 cup
sugar granulated 1 cup
vanilla essence 1/2 tsp
egg white 2
salt

Method
-Take the egg whites,salt and vanilla essence in a bowl.Whisk the egg white mix till fluffy.(stiff peaks)
-Add in the granulated sugar and whisk again till its becomes silvery white and glossy.
-Fold in the coconut flakes .Preheat the oven to 325 degrees F and line a tray with parchment paper.
-Drop a spoonful of mix and slightly shape them into round with the back of the spoon .Leave a space of 2'' in between cookies.
-Place it in the oven and bake for 20 minutes.
-Cool on wire rack and cookies are ready to serve!!

Servings ~15 macaroons

NOTES
* You can add 1/4 cup all purpose flour to make it a bit dense.
* The consistency of egg whites should be fluffy till it forms peaks when whisked.
* Nuts can also be added to the ingredients to make it more tastier.

Sending this to The Kerala Kitchen ,Just 4 fun, Holi hai, Spotlight :Colorful Holi , ABC Series- Egg Recipes , Bon Vivant-Sweet Recipes

Egg Parathas / Whole Wheat Indian Flat Bread with Egg stuffing

2012-02-22T16:56:00.001-05:00

Parathas are the Indian flat breads which are made of wheat flour; mainly originated from the northern parts of India.They can be plain or with different stuffing.Winter is the perfect time according to me to relish parathas the most as they are so tasty when served hot.This time I gave the egg stuffing a try and that was really good.Kids loved this a lot,and I just served it with plain yogurt with black pepper and salt.So,friends enjoy this eggy parathas and hope you all give this a try !!

Ingredients
for making dough
Wheat flour 1.5 cup
carom seeds / ajwain seeds 1.5 tsp
water as required
salt

for making filling
eggs 3
onion 1 large size
ginger garlic paste 1/2 tsp
green chillies 2
pepper powder 1/2tsp (I skipped the green chillies and added 1tsp pepper powder)
turmeric powder 1/2tsp
garam masala 1/2 tsp
cilantro or any herbs of your choice 3-4 sprigs
oil 1tbsp
salt

for applying
ghee or vegetable oil as per preference

Method
-Take a large bowl and add the ingredients listed under dough to prepare a dough like for chapathis.Cover and leave aside for 10-15minutes.
-In the mean time,Prepare the filling- Heat oil in a non stick pan and saute the onion till it becomes translucent.
-Add the ginger garlic paste and saute till raw smell disappears.
-Add the spices,salt and cilantro.
-Make a well in the center of the pan and break eggs one by one into it.Scramble the egg and cook on medium flame.Dry the contents and put off flame.Let it cool.

-Now,Take the dough and make 8 balls.Roll one ball and lightly flour the surface and roll it using a rolling pin into 3'' diameter.Take 1.5 tbsp of filling and place it in the center.
-Close the chapathi like a pouch or bag and seal tightly.
-Again flour the dough and roll it carefully using a rolling pin as thin as possible.(Make sure not to break the pouch )
-Heat a tawa / frying pan and place the paratha on the heated tawa.
-Cook both sides of the paratha till equally done .
-Now apply some ghee or oil on both sides.
-Repeat the same with other balls.
-Serve it hot with raitha of your choice !!

Servings~ 8 parathas

NOTES
* Adding carom seeds is optional but it gives a nice flavor and helps in digestion too.
* I served it with plain yogurt mixed with black pepper and salt,tastes good .
* You can use ghee to apply for kids & oil for adults.

(Caught a glimpse of my hubby's plate)

Sending this to ABC Series : Egg Recipes hosted by Ramya @ Ramya's Recipes

Instant Dhokla /Savory Steamed Cake with Seasoning

2012-02-21T08:53:00.005-05:00

Dhokla is a Gujarati snack and is made of chick peas flour(besan).I love dhoklas a lot esp the garnish on top with cilantro,green chillies and shredded coconut tempts the most :) and was my favorite during college days.This is a steamed snack and a very simpler one to prepare.If you love savory snacks,you will love this snack as well.The original recipe is to done with eno fruit salt but I replaced it with baking soda.It came out really good ,soft and fluffy.So,sharing the instant dhokla recipe!!

Ingredients
gram flour 1 cup
green chillies 2
ginger 1'' piece
lime juice 1tsp
eno fruit salt 1-1 1/2tsp/ baking soda 1/2- 3/4 tsp
turmeric powder 1/3 tsp
sugar 2 tsp
salt as required(1tsp)
water 1/2 cup
curd 1/2cup

to temper
mustard seeds 1tsp
green chillies 4 vertical slit
oil 1-2tsp

to garnish
cilantro 3-4sprigs chopped
coconut shredded 2 tbsp

Method-
-Wash and grind the green chillies and ginger to a fine paste.(If you're using water to make a paste,then adjust it in the half cup of water mentioned)
-Place the gram flour in a wide bowl.Add in the salt,sugar,green chillies- ginger paste,turmeric powder,water,curd,lemon juice and mix well without any lumps.
-Grease a plate with oil and place a steamer with water in it on medium heat.
-Mix the baking soda at the end just before pouring it into the plate.
-Pour the mixture into the plate and place it in the steamer .
-Steam for 10-15minutes and remove the plate.(You will note the dhokla leaving the sides and insert a toothpick in the centre,check the tooth pick comes out clean -its done)
-Cool for few minutes and invert it on a plate .Cut into square pieces.
-Heat oil in a pan for tempering,splutter mustard seeds and saute the green chillies.Pour it on the dhoklas.
-Garnish each piece with shredded coconut and chopped cilantro !!

Servings ~15 pieces

NOTES
*I have used baking soda,it came out very spongy.
*Use the measured amount of water otherwise it may not come out perfect and go watery.
* Use the ginger as it helps in digestion and a nice flavour too.

Sending this to Show me your HITS hosted by Sangee @ Spicy Treats , Color n Fest Holi Hai hosted by Preeti @ Preeti's Kitchen Life

Fish Biriyani

2012-02-19T18:45:00.002-05:00

Biriyani is loved by all,it has a lovely flavor lock and it is quite a tedious process,but the end result is worth tasting.Earlier I had tried the Chicken dum Biriyani and now this time for a change I tried this and believe me,My family just loved this biriyani.My kids love fish and so it was much simpler for me.They just devoured it. I was happy to see that.I prepared a large amount of biriyani but here in the recipe,I just reduced the ratio to a 1.5 cups rice ratio to make things easier.So friends,Hope you will try this at your home too and will definitely love it!

Ingredients
To Cook Rice
basmati 1.5cup
water 2.5cups
cinnamon 1'' piece
cloves 3-4
cardamom 3-4
star anise 1
peppercorn 5-6
bay leaves 2
salt

To Marinate
fish (Tilapia /Salmon/King Fish) 1 lb
yogurt 2 tbsp
ginger garlic paste 1tsp
chilly powder 1 tsp
coriander powder 2tsp
pepper powder 1tsp
garam masala 1/2tsp
turmeric powder 1/2tsp
salt

To prepare masala
onion 1 large sliced
tomato 1 medium sliced
turmeric powder 1/2tsp
chilly powder 1/2tsp
pepper powder 1 tsp
garam masala/ biriyani masala 1 tsp
green chillies 4 slit vertically
ginger garlic paste 1 tsp
curry leaves
mint leaves 2 -3 tsp chopped
cilantro 4 -5sprigs chopped
salt
oil 4 tsp

To Garnish
onion 1 large sliced
cashews
raisins
ghee 1 tbsp

Method
-Rub the fish using salt and lemon.(I usually apply it all over the fish and leave it for 15minutes.)
-Wash under running water 5-6 times until all bad odour disappears or else repeat the first step.
-Cut into medium sized pieces and marinate using the ingredients listed for 1 hour.
-Heat oil in a non stick pan and shallow fry the pieces (just caramelise,donot brown it up)
-Drain on a paper towel and keep aside.
-Wash the basmati rice and soak in water for 30 minutes.
-Heat ghee in another pan and fry the cashews,raisins.Keep aside.Fry the rice in the same ghee for 2-3minutes after draining the water.
-Place a cooker with 2.5 cups water ,add salt and the other spices listed under cooking rice .Bring to boil and add rice.Keep on medium flame.Cover and cook till the water evaporates and the rice is cooked.Put off flame.
-In the mean time,Place another pan on medium heat,add oil .Saute onion till translucent.Add the green chillies,curry leaves,coriander leaves/cilantro,mint leaves.Saute and add the ginger garlic paste.
-Add the chopped tomatoes and cook till mashed.
-Add all spices listed to prepare masala and saute for 2 minutes till the raw smell vanishes.
-Add a cup of water and salt.Bring to boil.Add the caramelised fish pieces.(Don't stir much as there are chances of breaking the pieces.)
-Cover and cook for 10 minutes till gravy thickens.Keep this in low -medium flame.Add the cooked rice on top.Cover or seal it tightly and leave for another 15-20 minutes.
-Heat another pan with 3tsp of oil and saute the onion for garnish till brown and add to the cooked rice along with fried cashews ,raisins and chopped cilantro .
-Serve it with raitha, papad & pickle!!

Servings ~ 3-4 adults

NOTES
*You can skip the caramelising fishes if you have salmon or king fish .I had used tilapia and these fillets can break easily,so had fried them.
*You can also skip the fried onions for garnish too.
* The spice level is on a higher side,if you wish a milder version- please reduce your spices esp pepper powder and green chillies according to your taste buds.

Sending this to The Kerala Kitchen, Spotlight:Colorful Holi, Holi Hai, Valentines Special

Kerala Style Rosette Cookies / Achappam- Flavors of Kerala & Award Time !!!

2012-02-17T08:58:00.002-05:00

First of all,let me thank each one of my dear friends who visited my 200th post and left their warm wishes.Also I thank those who wished birthday wishes to my son as well.Thanx again for all the love and blessings !!!

Kerala,God's own Country has its uniqueness in many ways.This uniqueness has not spared the flavors as well.There are many recipes associated and has left good tasty memories behind it.One such snack recipe is the Achappam /Rosette Cookies.These cookies are deep fried in oil and are usually made of rice flour.But I add all purpose flour as my mom does,it really enhances the taste.When mom used to prepare these for us ,it,we used to munch less and make rings out of the shapes and wore it in all fingers.Many of you might have also done this,and now when I see my kids doing the same ..I just recollected it!These cookies also require a mould to prepare (as seen in pic) and these are available in shops.So,friends enjoy the flavor of Kerala!!

Ingredients
rice flour 2 cups
all purpose flour 1 cup
sugar 1cup
eggs 3
thick coconut milk 2 cups / whole milk 2 cups
Black sesame seeds 1 tbsp
cumin seeds 1/4 tsp
salt a pinch

Method
-Beat the eggs lightly.
-Mix all the dry ingredients,add in the beaten egg and thick coconut milk.Make a batter like that of dosa or pancake.Keep it aside for 30-45 minutes covered.
-Heat oil in a kadai and leave the mould in the centre of the oil.(The mould should be dipped in boiling oil for 2 minutes each time before you prepare a new cookie,otherwise the cookie may not leave the mould.)
-The hot mould is dipped in batter and don't immerse the mould fully just dip 3/4th of batter.
-Take the mould out of the batter and immerse in oil.Gently shake the mould so that the cookie detaches.(If it doesn't detach,use a skewer or fork to detach.)
-Turn it over till all sides are cooked and browned.Remove and place on a paper towel.Keep the mould dipped in hot oil,throughout till you finish making.
-Serve achappam and After achappam cools down,store in air tight containers !!

Servings~ 50-60 cookies

NOTES
* You can make it with rice flour alone,it tastes good that way too.
* You can whole milk too instead of coconut milk ,have tasted both.
* Don't shake vigorously otherwise it will not hold the proper shape.
* I had only white sesame seeds so added that but adding black sesame seeds gives a nice flavor and color spots on cookies.
* The main secret behind making the rosette cookies, is the mould should be dipped in hot oil otherwise the batter will not stick to the mould.

Sending this to The Kerala Kitchen , Holi Hai , Spotlight:Colorful Holi , Show Me your HITS ,Bon Vivant-Sweet Moments

Also ,I received an award from two of my blogger friends -Maha @ Mahas lovely Home & Reena @ Achu's Amma's Kitchen.Thanx a lot friends,feeling honoured and flying high :)They both have a lovely space,Do hop into their space too.

'Liebster'means favourite or dearest in German.In accepting the award,the recipient agrres to :
- Thank the person that gave the award and link back to their blog.
-Copy and paste the award to your blog.
-Reveal the 5 blogs you have chosen to award and let them know by commenting on their blog.
-Hope they pass it forward by accepting and awarding it to bloggers they would like to honour.

I would like to pass it to the following bloggers-

1.Rasi @ Vegetarian Food & Me

2.Asiya@ My Healthy Happy Kitchen
3.Asha @ A Tasty Challenge
4.Lizy @ Hot n Steamy Food

5.Hema @ Aromatic Cooking

Wishing all A Happy Weekend !!

My 200th Post & Rasmalai (Step Wise Pictures of Making Home Made Paneer & Rasmalai)

2012-02-15T19:45:00.036-05:00

200th Post?? Yes,dear friends..I have reached 200 posts in less than a year,quite a big achievement as far as am concerned since I got my little ones at home and many of the other moms might also agree with me; how difficult is blogging and clicking snaps with kids around.I learned so many good things after starting off with blogging especially improved culinary skills,experimenting new things,photography skills and above all I have made many good blogger friends whom I haven't met otherwise( virtual friends).Thanx a lot friends for being part of this little Erivum Puliyum space.I have another happy news to share with you all.It was my son's birthday last week and he turned 5.How fast time flies off ?? I still remember the day(none of the mothers can forget,isn't it?) I received him as a bundle of joy in my arms and I stepped into the world of motherhood,and there were many other first timers as well..my dad as grand father,my mom as grandmother,my sis as mausi n so on the list goes on as he was the first grandchild of my family !!

Enough of talks,coming back to today's recipe.My birthday boy doesn't like kheer / payasam but loves sweets. So just prepared these for dessert for the celebration.Rasmalai is an Indian(Bengali) dessert consisting of soft cooked paneer/cottage cheese balls immersed in sweet flavored milk unlike the Rasagullas(you can find the recipe here)which are immersed in sugar syrup.i prepared the homemade paneer and so explaining that process as well.You can use the store brought cottage cheese/paneer too and start off preparing the patties. So,friends enjoy the yummy Rasmalai recipe!!

Ingredients
TO MAKE HOME MADE PANEER-
milk 8 cups
lemon juice/vinegar 1/2 cup
Other accessories-
cheese/ muslin cloth
weight
kitchen towel

TO PREPARE THE PATTIES-
sugar 3 cups
water 6 cups

TO PREPARE FLAVORED MILK-
milk 4 cups (if using milk powder to thicken ,otherwise 6 cups,boil and reduce to 4 cups)
sugar 5 tbsp
milk powder 1 cup(I used low fat milk powder)
cardamom powder 11/2tsp
sliced almonds / pistachios 2 tbsp
saffron threads a pinch

Method

TO PREPARE PANEER-
-Boil the milk in a pan ,stirring continously on medium heat. (Check whether milk is not burned at the bottom of the pan)
-Add in the lemon juice /vinegar slowly when it comes to boil.You will notice the milk fat getting separated from the whey.Simmer for 1-2 minutes and put off flame.

-Place a muslin cloth in a colander and pour the contents into it,Squeeze it tight and remove excess water.Place the wrapped paneer under running cold water to remove sourness of vinegar/lemon juice.Squeeze all the water possible in it.
-Wrap a kitchen towel over it and start kneading on the towel to make the paneer soft.
-Flatten a bit and place it under a heavy pan or cooker.(I filled my cooker with water and placed the paneer under that to give nice pressure.
-Release pressure after 1hour if using for dishes which require crumbling or else release after 2 hours for the paneer cubed pieces so that it doesn't break.(Cut into cubes and refrigerate for further use.)
-I prepared Rasmalai out of this,so released pressure after 1 hour and crumbled it up.Kneaded the dough very smooth and soft.(just like you do it for wheat flour/atta dough for chapathis)

TO PREPARE & COOK PATTIES-

-Divide the dough into 24equal parts and start forming smooth balls.Apple a little pressure in the beginning and then release,smoothen to get the ball.
-Place a pressure cooker on medium heat and add sugar and water,bring to a boil.
-In the mean time,flatten it into the shape of patties(3/4" thick),leave aside.Repeat the same with other balls.
-Add the patties into it and close the lid,let it whistle once.Put off flame and wait till pressure is released.(I used a 5litre cooker,it can accomodate maximum of only 12 at a time(Other wise the pattiesw stick together as it doubles in volume). I added half the amount of water(3 cups) and sugar (1 1/2 cups) and repeated the procedure again with the remaining sugar,water and patties)

-Once the pressure is released,take out the patties and squeeze them gently to remove excess sugar syrup,keep aside.

TO MAKE FLAVORED MILK SYRUP-
-Boil the milk in a non stick pan wide enough to accomodate the patties,keep on medium heat and keep stirring to avoid burning of milk at the bottom.Wait till it reduces to 4 cups and thickens.
OR If you are using milk powder ,then bring 4 cups of milk to boil and mix the dry milk powder in half a cup of hot milk and stir into the boiling milk.
-Add in the sugar and patties.Let it boil for another 5 minutes.
-Add in the powdered cardamom and saffron threads.(Gives a nice color and flavor)
-Garnish with sliced almonds/ pistachios(I used sliced almonds)

NOTES
* To check the paneer if its out of required water,take a small amount in the palm,rub for 15-20seconds.Hold it tight to see if it shapes into a ball,then its done.
* If you are preparing paneer for other dishes,then ensure you keep it for 2 hours under the weight.
*The flavored milk should be thick and not watery.

Sending this toSpot Light :Colorful Holi ,Holi Hai ,Bon Vivant-Sweet Moments, Show me your HITS, Sweet Luv

Chocolate Covered Almond Stuffed Dates (No Cooking-Valentine Treat)

2012-02-14T07:52:00.005-05:00

"HAPPY VALENTINES DAY TO ALL"

Valentine is the perfect time of the year when each one of us munch lots of chocolates and you find the stores heavily packed with chocolate gift packs,and so many vibrant hearts.Who can resist chocolates?? I can't..Kids or adults,dark chocolates or white chocolates; each one of us love chocolates exceptions apart :-) Though calories does matter for all,but how about this healthy version of chocolate with lesser calories.And a worry free one for kids too and if you have kids who don't like dates or almonds then this is a good alternative too.I tried them with raisins and apricots too,as I love the chocolate covered raisins too.A simple preparation of 10 minutes and I bet all will vanish in no time :-)

Ingredients
pitted dates 20
almonds 20
chocolate chips 6 tsp
olive oil /vegetable oil to melt the chocolate chips (Approx 6 tsp)

(Inside of the chocolate with date & almond)

Method
-Take the dates in a bowl and stuff each one with one almond each.
-Place the chocolate chips ,oil in a bowl and melt it in a microwave safe bowl for a minute.
-Mix the melted chocolate and make it smooth.
-Add the stuffed dates into the bowl,roll and coat them with chocolate.
-Line a tray with parchment paper or wax paper.Spoon each date into the tray once coated and dribble off the excees chocolate.Place each of them slightly apart.
-Place them in the freezer for 2 hours.
-Serve them cool for your Valentine!!

Servings~20 chocolates

NOTES
* You can use honey too in place of oil or you can replace honey with agave nectar as well.
* Keep them refrigerated if at all you have any left over.I had none :-)
* I tried the same with raisins and apricot ,all tasted lovely.

Gift your loved ones & Enjoy !!

Sending this to Show me Your HITS, CC- Dish for Loved Ones, Kids Delight-Something Sweet, Valentines day, Valentines Special, Just 4 Fun , Any One Can Cook Series 42 ,Bon Vivant-Sweet Moments, Love n Chocolate Fest , Cakes,cookies,desserts ,Chocolate Mela ,Sweet Luv

Fresh Beets Choco Cake (Eggless & Butterless)

2012-02-12T17:27:00.005-05:00

Romance is in the air,Valentines is close by and you really indulge in munching chocolates just forgetting the extra calories for a week or month.But here I come up with yet another Eggless and butterless recipe of Beets Choco Cake.A very nice one for all dieters and who avoid the chocolate for the sake of shedding the extra calories. Chocolate and beets are yet another wonderful combination,Just like I tried & tested the Eggless Choco-Banana Bread.Beets give a nice color to the cake and a very healthy one as well..So,friends enjoy the choco flavored cake when Valentine is around the corner!!

Ingredients
all purpose flour 1 1/2 cup
sugar granulated 1cup
dark brown sugar 1/2cup
beets 3 medium sized grated
cocoa 2 tbsp
vanilla essence 1 tsp
yogurt 1 cup
baking powder 1 tsp
baking soda 1 tsp
sliced almonds 1/4 cup(can be replaced with any nuts)
salt
oil 1/3 cup

Method
-Wash,peel the skin of beets and grate them fine in a grater.Keep aside.
-Mix the yogurt with sugar,dark brown sugar,baking soda,baking powder and keep aside to froth.
-Sift the flour and add salt,cocoa .mix well.
-Slowly add the yogurt mix and blend well.Then add the oil and vanilla essence.
-Fold in the grated beets and finally add the sliced almonds.
-Pre heat oven to 350 degrees F and line a square or circular pan with parchment paper and grease the sides with oil or butter.
-Pour into the greased pan and garnish with sliced almonds.Bake in the oven for 45-50 minutes or till the tooth pick comes out clean.
-Cool on wire rack and cut into slices.Serve with tea !!

Servings ~ 1 square cake 8*8

NOTES
* You can replace the dark brown sugar with granulated sugar alone.
* The cake is more of a dense and moist cake like the Eggless Dates Cake.
* You can cook the beets first and then puree to add.If you are cooking beets,don't add water.Steam the veggie and puree the cooked after cooling with very little water.
* Cocoa adds nice flavor to the cake.

Sending this to CC-Dish for your loved Ones, Show me Your HITS, Kids Delight Something Sweet , Valentines Day, Valentines Special, Love n choco Fest, Bon Vivant-Sweet Moments

Chicken Sausage Dry Roast / Ullarthiyathu

2012-02-09T19:07:00.000-05:00

Many people tend to think sausages are only meant to be made hot dogs.Sausages can be tailored to many other recipes too.In my experience,they are again a quick alternative and easy way of cooking on a busy hectic day.The word roast itself is mouthwatering and when you have these round slices with masala coating,Its just lip smacking !! I usually buy the turkey franks or the chicken franks;You can use your preferred ones.So,Friends enjoy this delicious recipe !!

Check out other recipes Baked Sausage Manchurian ,Sausage gravy in Desi Style

Ingredients
sausage 4 (I have used chicken sausages)
onion 1 big sliced thin
green chillies 3-4
ginger garlic paste 1 tsp
tomato 1 chopped
chilli powder 3/4 tsp
turmeric powder 1/4tsp
pepper powder 1/2 tsp
garam masala 1/2 tsp
curry leaves
coconut milk thick 1tbsp (optional; enhances taste)
salt
oil 3 tbsp

Method
-Thaw the sausages and wash ,cut into round cut slices.Keep aside.
-Heat the oil in a non stick pan and splutter fennel seeds.Add onion,curry leaves,green chillies & saute till onion is golden brown.Add the ginger garlic paste,saute till raw smell disappears.
-Add the tomato chopped and stir till its mashed.
-Add the spices in medium heat. Add the sausages and cook covered for 10-15 minutes.
-Uncover the lid and mix well.Add the thick coconut milk on low flame and stir until its coated good.
-Serve hot with chapathis!!

Servings~ 1 quarter plate serves 3 adults

NOTES
* You can use any sausages,I prefer chicken sausages.
* The roast is perfect with chapathis.
* The addition of coconut milk enhances the taste and reduces the spice level.Also,gives a nice coating to the masala.

Sending this to CC-Dish for your loved Ones, The Kerala Kitchen

Badam Katli

2012-02-08T16:11:00.002-05:00

Indian sweets with the blending flavor of ghee and sugar gives a nice aroma which no one can resist,we love them a lot.I have never prepared any sweet in India as you find them at every nook and corner sweet shops(except for gulab jamuns).There is no need to make them ,you find it easier to buy them.But here,I love making sweets and never thought it was so simple to make katlis.My favorite is Cashew Katli.I just kept away my favoriteness for a while as I found it difficult to feed almonds to my kids,so yet another way to sneak almonds without their knowledge;disguised as badam katlis.They taste good as cashew katlis and kids just loved munching them.Am happy as a tricky mom as its a simple process to make,so just sharing the recipe for your little ones who dislike almonds: -)

Ingredients
Silvered almonds 1 1/4 cup(I used whole almonds,blanched them)
sugar 1 cup
milk 30 ml / 2 1/2 tbsp
ghee 1 tbsp
cardamom powder 1 tsp
sliced almonds 2tsp

Method
-Soak the almonds in hot boiling water for 10 minutes ,then blanch them with your fingers.(It neatly gives out the skin)
-Heat a pan and dry roast the almonds for 3-4 minutes without the color change.
-Blend the sugar till its fine powdered.Remove in a plate and Add the blanched almonds in the blender, powder it as fine as possible.Mix both the powders well.
-Heat the ghee in the pan on medium flame .Add the powdered mix and keep mixing using a wooden spoon or spatula till its cooked and leaves the sides of the pan.
-Take a parchment paper and transfer the cooked mix into it.Place it in the center and cover with the other half.
-Using a rolling pin,roll it as thin as possible.Open at one side and cut into diamond shapes preferably or into any desired shape.Garnish with sliced almonds on top(optional)
-Wait till its cooled down and then store in air tight containers.

Servings~20 pieces

NOTES
*You can add almond essence to enhance the flavor.
*You can use silvered almonds as such.

Sending this to CC-Dish for Loved Ones,Valentines day,Valentines Special,Show me your HITS,Kids Delight-Something Sweet ,Any One Can Cook Series 41, Bon Vivant-Sweet Moments

Bhelpuri Chaat with Green Mint Chutney & Sweet Tamarind Chutney

2012-02-07T08:14:00.001-05:00

Majority of the Indians might have tasted this chatpata chaat and a favorite among many too,I too love chats and I rank this after golgappa & panipuri.Who can resist this instant spicy,tangy flavors with crunchy bites..hmm,love it!! Bhelpuri as famously is a puffed rice with vegetables and a tangy tamarind sauce served as chaat.It is commonly prepared instantly and consumed as soon as possible or else the sev becomes soggy and spongy.The sev is garnished with tomatoes,onion,coriander leaves,lime juice and in the northern parts in India,they add boiled cut potatoes too.This is usually served with the dark brownish color sweet tamarind chutney with dates and the green spicy chutney prepared using mint,coriander and green chillies.So,Enjoy this recipe at home with your loved ones!!!

Ingredients
FOR GREEN SPICY CHUTNEY-
mint leaves 1/3 cup
coriander leaves 1/3cup
green chilles 3
onion 1/3 of a medium sized
garlic 3 cloves
chat masala 1/2tsp
lemon 1tsp
salt
water as needed

FOR SWEET TAMARIND CHUTNEY-
tamarind 1 lemon size
dates 10-12
jaggery 1tbsp
red chilli powder 3/4tsp
jeera powder 1/2 tsp
salt
water

FOR BHELPURI CHAAT

bhelpuri mix 2 1/2 cups (I used the bombay mix; includes puffed rice,sev and papdi)
onion 1 chopped fine
tomato 1 chopped fine
coriander leaves 4-5sprigs fine chopped
green spicy chutney 1 tsp (the recipe follows)
sweet tamarind chutney 2tbsp (the recipe follows)
lime/lemon juice 2tsp
chat masala 1tsp
chilli powder 1/2tsp

Method

FOR GREEN SPICY CHUTNEY-
-Wash and clean the leaves.Chop the other ingredients.Grind it to a smooth paste with chat masala and salt.
-Add the lemon juice and is ready to serve.

FOR SWEET TAMARIND CHUTNEY-
-Deseed the dates and soak in a little water for 2 hours or microwave 3-4 mins to make it soft.
-Soak the tamarind in water for 15-20 mins and squeeze out the pulp.Keep aside.
-Soak the jaggery in a small amount of water and remove impurities if any.
-Place it in a pan on medium heat and add all the ingredients.Let it boil and thicken like the sauces.(took about 10 minutes)
-Serve it with bhelpuri and refrigerate the remaining in air tight containers.

FOR BHELPURI CHAAT-
-Take a large bowl ,mix all the above ingredients,except the chutneys,lime juice.Mix the spice powders.
-Mix the chutneys and lime juice just before serving otherwise the sev will become soft.

NOTES
* You can add one boiled cubed potato , few pomegranate seeds/peanuts to make it more crunchy.
* You can store both the chutneys in refrigerator for 15 days in air tight containers for future use.
* You can increase or decrease the number of dates according to sweetness desired.

Masala Dosa (Authentic South Indian breakfast) & Award !!

2012-02-05T19:27:00.000-05:00

Hi Guys,
Am happy to announce that Erivum Puliyum is now on facebook.So,friends do like my page as you like &love this little space.Hoping to see you guys on facebook too and my sincere thanks to all those who have already joined me on facebook !!
Coming back to today's recipe-Masala dosa ,a very familiar item among all Indians and a popular item in Indian restaurants.When I was at college,many of my north Indian batchmates always enquired the recipe of the masala dosas as they also loved every bite of it.All my family members equally love this too and I don't think anyone who have ever tasted this dislikes this aromatic dosa :-) So no more collective stories and tales,enjoy the crispy dosas !!

Ingredients
for dosa
plain rice / long grain rice - 1 cup
urad dal 1/ 2 cup
cooked rice - 1/4 cup
fenugreek seeds 1 tsp (optional)
salt

For filling
potatoes 2 big or 3 small (boiled n mashed)
onion 1 big thin sliced
green chillies 3-4
garlic thin sliced 4 pods
turmeric powder -1/4 tsp
chana dal - 1 tsp
mustard 1 tsp
curry leaves
oil 3 tsp
salt

For Coconut Chutney-
coconut 1/2 cup grated
green chillies 3-4
mustard seeds 1/2 tsp
dry red chilles 2
curry leaves
oil 2 tsp
salt

Method
TO PREPARE MASALA -
- Chop all veggies ,boil and mash the potatoes.Keep aside.
-Heat oil in a kadai and saute onions till light brown.
-Add in the curry leaves,green chillies, sliced garlic .Saute again for 5 minutes.
-Add in the turmeric powder,mashed potatoes and toss.
-Add in the salt if required after diluting it in 2tsp of water.

TO PREPARE MASALA DOSA-
- Grind the rice and urad dal separately.Grind the cooked rice,fenugreek seeds and make a fine paste.
-Add in salt and leave for fermentation for 6 hours.If the weather is cold outside,leave it near the stove or in the oven.
-After fermentation,take out the batter make it thin if required.
-Heat a nonstick frying pan / tawa and pour a ladle of batter in the center and spread outwards with the same ladle till you can reach the end.
-Wait till it starts to have bubbles and the sides are crispy,flip it the other side and leave for a minute.
-Flip back again,take a spoonful of masala and place it in the centre.Fold it from both sides towards the center.
-Repeat the same for other dosas.
-Serve it hot with coconut chutney( recipe follows) / Tomato chutney /sambar!!

TO PREPARE COCONUT CHUTNEY-
-Grind the shredded coconut,green chillies and salt to a paste that is not very fine just before that .
-Temper the chutney ,by heating oil in a pan,splutter mustard,dry red chillies,curry leaves and add into the chutney.(I have omitted this step as I was in a hurry)

NOTES
*The masala dosa batter should be thin and should be spread thin as possible unlike regular dosas.
*If you find difficulty in fliping the dosas if the sides are not giving up ,then you can drizzle a drop of oil to the sides.
* You can add a tsp of ghee to make it more crispier on the top.
* Tempering the chutney gives a nice flavor and aroma.

Am also happy to share that I received the 'Best Dish Award ' in 'The Kerala Kitchen' monthly event,last month hosted by Kaveri @ Palakkad Chamayal.Thanx a lot, Kaveri for the wonderful award,it really means a lot to me.The Best Dish award was awarded to my Christmas Fruit Cake/ Kerala Plum Cake recipe.

Sending this to The Kerala Kitchen hosted @ Roshan's Cuccina ,Valentines Day Special hosted @ Anzz Cafe

Cottage Cheese-Egg Muffins (Wheat flour,Mushrooms & Healthy Savory Breakfast Choice)

2012-02-02T19:07:00.008-05:00

Each day morning demands something new and refreshing to keep you going the whole day.But an unhealthy breakfast is equivalent to starving and increases loads on your fat.Kids are the main pranky ones with whom its very difficult to satisfy all nutritional demands; some don't like milk,some don't want chapathis,some may not eat hard boiled eggs,some may not like bread and so on.I too have two of them here,and so I always have to find newer ways not only for kids but also for us too..And a breakfast,I truly desire is a very healthy one that can give us the required good calories.And so in search of a healthy breakfast,I found this and its easy to prepare the previous day for working moms and also I think meets many of the nutritional aspects.Cottage cheese,eggs,mushroms,whole wheat,butterless,sugarless,very less oil and what else do you wish for a perfect breakfast?? Yes..A true healthy one !!!

At first,my kids were very reluctant to eat them by the looks but then when they tasted it ...aha..it tastes egg..hmm,they like scrambled eggs,so they were happy to find the similar taste in these muffins(as the flour content is just 1/4cup).They just competed one another and gobbled up.My hubby too like this idea of sneaking cottage cheese,eggs,mushrooms,wheat flour all in one go.And above all,my work became quite easier to just scoop and bake.So friends,enjoy the delicious breakfast muffins or as tea time snack!!

Ingredients
whole wheat flour 1/4 cup
cottage cheese / paneer 1/3cup
eggs 4 beaten
parmesan cheese 1/4 cup
parsley leaves 1/2 cup
mushroom 8 oz (2 cup diced)
chilli powder 1/2 tsp
black pepper powder 1/2 tsp
baking powder 1 tsp
olive oil/vegetable oil 2tsp
water 3 tbsp or less
salt

Method
-Wash the mushrooms and pat dry the water on a paper towel.Dice the mushroms ,keep side.
-Heat 2tsp of oil in a pan and add mushrooms to it.Saute till the water evaporates and the mushrooms turn brown, cooked.Put off the flame and let it cool down.

cooked mushrooms

-Sift the wheat flour ,add the baking powder,salt,spices.
-Wash and chop the parsley leaves.Shred the cottage cheese and mix parmesan cheese.Add this to the dry ingredients.Add the cooked mushrooms.
-Beat the eggs and mix it to the other ingredients .Add the water to adjust the batter consistency.
-Pre heat oven to 400 degrees F and line the muffin pan with paper liners and spray with oil or butter.

before placing in the oven

-Scoop the batter into each cup and place it in the oven, bake for 25 minutes.

just baked and out from oven

-Remove from oven and cool on wire rack.

Servings ~ 12muffins

NOTES
* You can add basil leaves instead of parsley leaves.
* You can use any spices of your choice.Add cayenne pepper in place of chilli powder.

So,Stay tuned to Erivum Puliyum till we meet next with a new recipe !

Sending this to Valentines Day special, ABC series-Eggs, Show me Your -HITS

Avocado Chutney / Chammanthi

2012-02-01T12:16:00.005-05:00

I saw avocado for the first time in US ,never seen this in India.And by the looks(not very pleasing),it is a long green pear shape with pebbly skin,untill I saw the guacamole dip,salads in restaurants which were appetizing.But then trying at home still was pending.And finally the day arrived !!I just happened to pick up the right one,not over ripened not too tight ones.Washed and cut it into two halves and inside its fleshy sea green in color ; scooped out the pulp.Very well thought...all this is leading to the keralites favorite chammanthi(chutney) , so another variant to the traditional one n yet another hit to my family -Avocado chutney!!

Ingredients
avocado 1
coconut 1/3 cup
pearl onion 5-6
green chillies 3-4
ginger 1/2'' shredded
tamarind 1gooseberry size
lemon juice 2tsp
salt

Method-
-Wash and cut the avocado in two halves.Scoop out the pulp and keep aside.
-Grind the coconut with all other ingredients except avocado and lemon juice.\
-Add the avocado once its 3/4th ground.
-Place it in a bowl and pour the lemon juice.Mix well and serve with idli,dosas or even with steamed rice!!

Servings~ small bowl of chutney

NOTES
* The taste is not different from that of coconut chutney but the texture is more smooth and color is sea green.
*The lemon juice is optional if you prefer a little sour taste.I love it in chutneys:-)

Sending this to The Kerala Kitchen event hosted by Roshan@ Roshan's Cuccina

Sending this to Show me Your 'HITS" event hosted by Sangee @ Spicy Treats

Sending this to The Big Chutney -Chow Down- event hosted by Priya @Now Serving

Eggless Chocolate Banana Bread (Wheat flour & amp)

2012-01-31T08:27:00.001-05:00

Banana is one fruit which nobody likes over ripened at my home and I think the same goes with many other homes too.I always have to think new ways to finish them off.Kids often get bored off the same recipe soon and so this was yet another trial after the Low Fat Banana Bread. Banana and chocolates gives a new flavour lock and indeed chocolates are kids favorite too !! How about tricking kids under the idea of chocolates and nurturing them with bananas,sounds great ,Right? I could blindly fold the bananas in it and kidoos enjoyed each bit of it!! Above all of these its an eggless bake,bananas act as the binder .So,Try this out & enjoy a healthy breakfast !!

Recipe Source : Joy of baking

Ingredients
*wheat flour - 1 3/4 cups
Unsweetened cocoa powder 1/4 cup
White sugar 3/4 cup
baking powder 1 tsp
baking soda 1/4 tsp
unsalted butter 1/2 cup (I used 1/3 cup)
bananas 3 ripe mashed
vanilla extract 1 tsp
salt 1/4 tsp
walnuts or pecans or almond coarsely chopped 1/3 cup(I used almonds)

Method
In a large bowl ,sift the flours and mix the wheat flour,cocoa ,baking powder,baking soda ,salt.
Pre heat oven to 350 degree F and place the rack in middle position.
Place nuts on the baking tray and bake for 8-10 minutes to lightly toast them.
Blend the bananas in a blender and whisk the eggs ,add to it .Add in the melted butter and vanilla extract.
Fold in the wet ingredients into the dry ingredients until just combined such that the batter is thick and chunky.
Fold in the nuts and pour into a 9*5*3 inches bread pan sprayed with oil.
Place it in the oven and bake for 55-65 minutes.
Cool on wire rack and remove from pan to cut slices and serve.

Notes
* The original recipe uses all purpose flour .I just modified it as wheat flour for a healthier version.
* You can increase the sugar from 3/4 cup to 1 cup if you want it very sweet.

Sending this to the following events Banana Recipes ,Let's Cook Something Sweet (Srivalli's page) Valentines Day,Valentines Special,CC-Chocolate Fest

Mushroom - Paneer(Cottage Cheese) Pulao

2012-01-29T12:42:00.003-05:00

Pulao is a simple one pot meal to quick fix on a busy hectic day.Though pulao can be varied to one's own desires and tastes.To me,I love mushrooms a lot and so,the mushroom pulao is equally enticing one to the taste buds.Though I started initially to prepare the mushroom pulao alone but then found a small brick of cottage cheese in the refrigerator and so thought to add it too.And that was good and flavorful with mushroom.Mushrooms and Cottage cheese/ paneer both are healthy and nutritious.Easy way to sneak in kids lunch pack too..All loved the pulao with salad and pappad!!

Ingredients
basmati rice 1cup
mushroom 8 oz(200 gm) chopped in large chunks
paneer 1/2 cup cube sized
chilly powder 1/2tsp
turmeric powder 1/2tsp
garam masala 1/2tsp
onion 2 chopped medium sized
whole garam masala (cinnamon 1''piece,cloves 3-4,cardamom 3,bay leaves 2)
oil 3tsp
ghee 1 tbsp
water 2cups
salt

to grind
ginger-garlic paste 2 tsp
green chillies 3 chopped
mint leaves 2 tsp chopped
coriander leaves 2tsp chopped

Method
-Wash and soak the basmati rice for 20 minutes.
-Grind the grinding ingredients to a smooth paste.
-Heat oil in a pan and fry the whole garam masala mentioned.Add the onion and saute till translucent. Add the chopped mushroom and fry till the water starts evaporating.Add the paneer pieces and fry.
-Heat ghee in another pan and add the washed rice into it.Fry the rice in the ghee for 5-7minutes.Put off the flame.
-In the mean time,add the spices in the first pan with mushroom,saute.Add the ground mix into it,wait till the raw smell disappears and oil starts separating.
-Add 2 cups of water and salt.Wait till the first boil comes,add the fried rice into it.Cover and cook on medium heat for another 10-15minutes.
-The rice is cooked with the spices and wait for the water to completely dry up,then its ready to serve!!
-Serve with any raitha ,pickle and papad !!

Servings ~3adults

NOTES
*You can omit the paneer and make mushroom alone or vice versa.
*I served it with cucumber salad and papad.
*Change the amount of water according to your rice packet instructions.

Check out other Rice recipes here & Raitha / Salads recipes here.

Sending this to The Kerala Kitchen event hosted by Kaveri @ Palakkad Chamayal

Sending this to Let's cook Rice hosted by Radhika @ Tickling Palates

Also sending this to Valentines Day Special event hosted by Anzz @ Anzz Cafe

Kappa Vevichathu / Cooked Tapioca(Yuca Root) with Seasoning in Fish Curry in Tamarind Sauce

2012-01-27T09:51:00.002-05:00

Kappa Vevichathu/ Cooked Tapioca & fish curry is a popular dish from Kerala,many of you might have tasted the authentic recipe too.Now,its a rare entity in homes and many of the toddy shops & restaurants do share this combo proudly.I always loved it with red hot chilly fish curry but my family prefers this fish curry and so I prepared this ..Both tastes good and tapioca when mixed with coconut mixture is a real delish with tempering...yummy !!I couldn't get the duo pics together as I was short of time & kids were eagerly waiting to grab ,my apologies:-) .

Ingredients
Yuca root/tapioca 2 medium sized
turmeric powder 1/3tsp
salt
for grinding
coconut 4-5tbsp
turmeric powder 1/3tsp
green chillies 3-4
cumin seeds 1/2 tsp
garlic 3 cloves sliced
ginger 1'' piece shredded
shallots 4-5
salt
for tempering
red dry chillies 2-3
mustard seeds 1tsp
curry leaves few
oil 2tsp

For Fish Curry-
to marinate
tilapia fillets -4 (You can use any fleshy fish of your choice)
chilly powder 1/2tsp
turmeric powder 1/2tsp
salt

to grind
coconut shredded 1/3 cup
turmeric powder 1/2 tsp
chilly powder 1tsp

ginger 1'' piece shredded
garlic 3-4 cloves chopped
tamarind 1 lemon size (soaked in water and pulp taken)

mustard seeds 1/2 tsp
water 1 cup
curry leaves
oil 5 tbsp (for shallow frying & tempering)
salt

Method -
FOR COOKING TAPIOCA-
-Peel the skin of yuca root both the brown and purplish pink color and you find the white inside flesh.Cut these again into small bite pieces.Wash it under running water .
-Grind the ingredients under grinding to a coarse mixture.(Pulse 3 times,till green chillies,garlic is crushed)

-Place it in a wide bottomed pan and boil it with enough water.At the first boil drain the water and reboil the yuca root using fresh water,adding salt and turmeric powder.Cook until it becomes translucent and soft.(It took 15minutes for me,but depends on the variety of yuca too,so watch)
-Drain the cooked tapioca in a colander and keep aside.
-Heat oil in a pan and splutter mustard seeds,fry curry leaves,and red dry chillies.
-Add the tapioca and mash it with a wooden spoon completely and add the ground mixture.Cook for 5 minutes and remove from flame.
-Serve hot with fish curry(recipe follows) /chicken curry / beef curry !!

FOR FISH CURRY-
-Wash the fish fillets and cut into medium size pieces.(I usually rub it with salt and add lemon juice to it.Keep it aside for 15 minutes to remove any bad odour and then wash under running water )
-Grind the ingredients listed under grinding to a smooth paste.Soak the tamnarind for 15-20minutes.
-Heat oil in a pan and shallow fry the fish fillets just to caramelize slightly.Place on a paper towel.
-In the remaining oil, splutter mustard seeds,curry leaves.Saute the ginger,garlic for 2 minutes.
-Add the ground paste and let it boil for a minute.
-Add the water,salt and tamarind pulp.Bring to boil,add the fish pieces.Cook covered for 10-15 minutes till the gravy thickens.
-Serve with rice /cooked tapioca !!

Servings~2 adults

NOTES
* Drain the water completely otherwise it will go goey and watery.
*Don't grind the mixture to fine,just coarsely grind.
*You can omit the shallow frying of fish,Its done to avoid breaking of pieces.

Hope you all liked it and happy weekend !!

Sending this to The Kerala Kitchen , Walking through the Memory Lane

Hot Chilli Gobi (Real spicy )

2012-01-25T15:13:00.002-05:00

"Wishing All Indians a Very Happy Republic Day !!"

Chilli Gobi ??? Always a loved delicacy at Restaurants and parties,now at home...love it !!What about a hot chilli gobi?? The very look of a chilli gobi is hot and how about making it equivalent spicy too..hmm..I like it,many others would also agree with me ,Right??Enjoy the hot gobi and end up sipping a glass of chilled water..So, you have a fair idea about this recipe without much elaboration and stories...This is a dry version ,quite similar to Gobi manchurian.We all enjoyed it now its your turn to try it out and enjoy at home :-)

Ingredients
Step 1
cauliflower 1 medium sized(cut into florets)
turmeric powder 1/2 tsp
salt 1 tsp
hot water
Step 2
all purpose flour /wheat flour -5 tbsp(I used wheat flour)
corn flour 5 tbsp
chilly powder 1 tsp
pepper powder 1/2 tsp
coriander powder 1/2 tsp
tumeric powder 1/2 tsp
ginger garlic fine paste 1 1/2 tsp
soy sauce 2 tsp
chilly sauce 1 tsp
red food colour 1/4 tsp
salt
oil for shallow frying
Step 3
ginger garlic paste 1 tsp
green bell pepper 1 cube sized
onion 1 cube sized
red chilli sauce 2 tsp
green chillies 4-5 vertical slit
cilantro / spring onion 4-5 sprigs
oil 3tbsp

Method
- Separate the florets ,wash them.Boil water in a pan and add salt to it.Drench the florets in it for 3-5 minutes and drain all water.Pat dry the florets.Keep aside.(Blanching the cauliflowers)
-Combine all ingredients under step 2 to make a thick batter and coat the florets in it.Marinate for half an hour.Heat oil in a pan and shallow fry the florets till its crispy outside n soft inside.
-Remove them on a paper towel and drain excess oil.
-Heat the remaining oil if any or add 3tbsp oil.Saute the ginger garlic .Fry the slit green chillies,along with diced onion,capsicum.(within 4-5minutes it will be done)
-Add the fried florets along with red chilli sauce and salt.Add in the chopped green onion and garnish with cilantro.
-Serve as an appetizer or side dish with biriyani!!

Servings ~1 plateful

Notes
* You can omit the capsicum,its just to increase the quantity.
* I preferred the shallow frying.You can deep fry the florets too.

Sending this to Siri's healing food cauliflower hosted by Vardhini @Zesty Palette

Also,sending this to Hot & Spicy Treats event hosted by Amy @ Food Corner

Also sending this to Valentines Day special event hosted by Anzz @ Anzz Cafe