Mom's Recipies

Tomato Halwa

2009-11-16T08:00:00.000-08:00

Tomato contains large amount of lycopene, an antioxidant highly effective in fighting with cancer causing free radicals.Tomato is a natural antiseptic therefore it can help protect against infection .Nicotinic acid in tomatoes can help to reduce blood cholesterol, thus helps prevent heart diseases. It is a rich source of vitamins and minerals. It also improves eye health and prevents hypertension and urinary tract infections.

Ingredients:-

Tomatoes medium size -4
Sugar - 6-7 tbsp
Ghee -3 tbsp
Corn Flour - 1 tbsp
Cardamom Powder -1/4 tsp
Almonds,Pistachios for Garnishing

Method:-

Wash Tomatoes well.Cut into pieces.
Grind the tomatoes without water and keep it aside.
Heat 1 tbsp of ghee in a non stick pan.Add Tomato Juice ,Cardamom Powder and Sugar and stir it in low heat.
In middle add more ghee.
Add corn flour mixed in little bit water.
Stir continuously till it becomes soft and thick.
Garnish it with Almonds and Pistachios.
Delicious and tangy Tomato Halwa is ready .

Mung Beans Curry

2009-11-13T10:00:00.000-08:00

Mung beans are rich in proteins . Mung beans are also a good source of dietary fiber. They also contain iron, magnesium, phosphorus, potassium and copper, and are a good source of folate.

Ingredients:-

* Mung Beans/ Pesalu – 1 cup
* Onions - 1 cup chopped
* Tomatoes – 2 medium sized pureed
* Mustard seeds – 1 tsp
* Ginger -Garlic Paste - 1tsp
* 6 Green Chillies paste
* Tamarind – a lime sized ball
* Coriander powder – 1 tsp
* Cumin seed powder – 1 tsp
* Turmeric powder – 1/2tsp
* Cumin seeds – 1 tsp
* Garam Masala powder – 1 tsp
* Red chilli powder – 1/4 tsp
* Asafoetida – a pinch
* Curry leaves – a sprig.
* Coriander leaves – for Garnishing
* Salt to taste
* sugar or jaggery - 1/2 tsp
* Oil – 1 tbsp

Method:-

Wash and Soak Mung Beans in water for 2 Hours.This reduces cooking time if you are cooking Directly.If you are using cooker then no need to soak.
Cook Mung Bean in cooker with 3 cupsof water till it is soft or upto 3 whistles.
Heat oil in a non stick pan.
Add Mustard seeds and Cumin seeds.Let them splutter well then add asafetida ,turmeric,curry leaves and onion.
Fry onions till translucent, then add ginger garlic paste.
Then add green chillies paste .Cook for 2 minutes.
Then add tomato puree. Cook for a 5 minutes.
Then add Coriander Powder,Cumin Powder,Garam Masala and red chilli powder.
Add cooked Mung bean to the mixture.
Add a cup of water
Add tamarind pulp ,sugar and salt ..Add more water if needed.
Allow it to boil for a few minutes with a lid on .
Garnish with chopped Coriander.
Serve with hot chapatti , pulkas, rotis or rice .

Beans Poriyal (Beans Stir Fry)

2009-11-12T22:56:00.000-08:00

Its very easy and Simple to make.Goes very well with sambar rice.Try this :)

Ingredients:

Beans - finely chopped-1 bowl
Green chilies finely chopped - 2
Mustard seeds -1/2 tsp
Cumin seeds - 1/2 tsp
Chana dal -2 tsp
Urad dal - 2 tsp
Salt to taste
Grated coconut -2 tsp
Oil
Red chilli -2

Method:

Wash and slice the beans thinly.

In a non-stick pan, heat oil. Add mustard and cumin seeds. Let them splutter well.

Now add urad dal and chana da and red chillies. Immediately followed by green chilies ( No need to fry urad dal and chana dal till they turn color)

Fry them for a minute then add beans to this. Add salt also. Cover and cook over medium heat. Don't add any water. Let this get cooked with its own water content.If necessary then sprinkle some water and cook on medium flame.

Once the beans is done remove the lid and stir fry over high heat for few minutes. Don't do this for long time as the vegetable may give-up its color.

Garnish with grated coconut.

Serve warm as a side dish for rice.

Tips:

Don't add more water and overcook the beans. Sprinkle some water and saute it. If needed add some more water. This keeps the beans stay green and fresh.

Dondakaya Pachadi ( Tindora Chutney)

2009-11-11T15:13:00.000-08:00

Tindora = Ivy gourd/small gourd/Dondakaya

Chutneys are one of the most vital side dishes of India. There are so many varieties and variations in making them. Each region having its own host and their own flavor .
Tindora chutney is one of the vegetable based chutney, learnt from my mother.My Mom is expert in making chutneys.This tindora chutney makes any boring meal interesting.If you haven't liked tindora before, try this chutney and I am sure you will fall in love with this tindora immediately. This chutney would taste fabulous with Rice , rotis and other breakfast items like dosas, upma etc.

Ingredients:

1 &1/2 cup -Tindora slices (wash the tindora, trim the edges and slice crosswise into thin circles )
10 Red Chillies (use more, if more spiciness is required)
Salt per taste
2 Tbsp tamarind puree
1 tsp cumin seeds
1/4th tsp jaggery/sugar (optional)

For tadka :
4 tsp canola / peanut oil
1 Tbsp Urad dal
1 tsp mustard seeds
a pinch of fenugreek seeds
a pinch of asafoetida
1/2 tsp turmeric powder

Soak about a lemon sized tamarind in water or nuke it in a microwave (of course, with half a cup of water added) for about a couple of minutes. Squeeze the tamarind using your fingers or passing through a sieve. Discard the seeds and fibre. Use the thick puree extracted as required and save the rest for later use.

Method:-

Wash the tindora and cut the edges off. Cut the tindora into small pieces or thin circles.

In the pan, add some oil, red chilles, fengureek seeds ,cumin seeds,turmeric powder and the tindora. Add some salt and cook till the vegetable becomes soft. Cool completely.

Take a mixer add the sauteed tindora, tamarind paste, Sugar and salt. Grind till soft. Check the seasonings.

Heat oil in a saute pan and add uraddal and mustard seeds to it. When the mustard seeds start to pop and urad dal starts turning reddish, add asafoetida.

Mix the tadka with pachadi .

Serve with hot rice and a little ghee or chapatis ,dosas ,upma.

This is reaching "Cook For Yourself Event " hosted by Radhika.

Pickles 'N Chutneys Event Announcement

2009-11-09T20:00:00.000-08:00

Pickles and Chutneys are most common dish in Indian Household but the taste and preparation may vary from place to place and region to region. There are countless versions of Pickles and chutneys in India with each region having its own host recipes.So let' bring all the chutneys and Pickles in one place .

Here Comes the Logo

Here are the" rules "for the event :

The Theme is Pickles 'N Chutneys . You can Prepare any Pickle or Chutney as you wish.(Only Vegetarian).
* Post it in your blog and link the recipe to my Event Announcement.
* If you have a recipe posted in your blog please repost it with the link to the event and logo.
* Use of Logo is Appreciated.
* Can send multiple entries.
* Don't have a blog mail me your recipe along with a picture of your dish.
* Please post only vegetarian recipes for the event since this is a 100% Vegetarian blog
* Event starts from 10th Nov'09 - 10th Dec'09.Please remember that no late entries will be entertained.
* Send all your recipes to momrecipies@gmail.com with below details

Subject : Pickles 'N Chutneys
Name :
Blog Name:
Recipe Name :
Recipe Url :
State of origination:
Attach a picture of the recipe with your mail.

Looking forward to your participation and support for making this event a success :))

Sweet Series Roundup

2009-11-07T18:30:00.000-08:00

I am so glad to present the round up of "Sweet Series". Thank you all for your delicious contributions and making it a very successful event. It’s because of you all lovely bloggers now we have various varieties of Sweets at one place. I am really very happy and thank you all for your support and encouragement.

Special thanks to enthusiastic bloggers who send me more than 5 entries ..Now, its time to check out the 110 Fabulous and Scrumptious Sweets...

I apologize in case I have missed out any entry..Please leave a comment or send me an e-mail and I will update the same immediately..

Oatmeal Date Squishes by Meeso

Suhiyan by esaiselvi

Sweet Vermecelli by Rupali

Coconut Flavored fruity balls by Sushma

Mint Filled Chocolates by Sushma

Pistachio Chocolate Squares by Sushma

Sellou- Moroccan Almond Sesame Dessert by Sweatha

Simple Rice Sweet by Priyaprashant

Sweet kozhukatai by Priyaprashant

Moong dal and rice sweet by Priyaprashant

Pineapple Kesari by Kamala Bhoopathy

Gulab Jamun by Rajee

Atte ka Halwa - Whear Flour Halwa by Kanchan

Coconut Ladoo by Prasu

Moong Dal Ladoo by Prasu

Sattu maavu burfi by EC

Diamond Cuts by Sheeba

Wheat Puri Paal Poli by Priya Suresh

Suji Cookies by Sudha

Seasame Ladoo by Prasu

Baadusha by Prasu

Banana Flowers by Prasu

Kaju Katli by Prasu

Coconut burfi by Cham

Khova Kajjikayalu by Rajee

Putnala Laddu by Uma

Besan ladoo by Sowmya

1..2..3.. Sweet (Milk coconut Kova) by Sanghi

Badam halwa by Esaiselvi

Besan Cake by Priya Suresh

Kaju Roll / Kaju Katli by Kalyani

Dry Fruits & Nuts Laddo by Kalyani

Rava Ladoo by Kalyani

Kesar Badam Vermicelli Kheer by Kalva

Coconut - Chocolate and Nuts Burfi by Anu

Bhoondi Ladoo by Anu

Besan badam cake by Shanti

Badusha by Vaishali

Badusha by Anu

Jangiri by Anu

Mysore Pak by Anu

Badusha by Padma

Kalakand by Sukanya Ramkumar

Magaja Ladoo by oriya foodie

Vatalya daliche Ladoo by Pari Vasisht

Microwave Milk Peda by Vidya

Boondhi laddu by Shobana

Asoka halwa by Shobana

NanKhatai by Rupali Jain

Pesalu Purnalu(whole moong stuffed balls) by Satya

Besan Laddu by Sailaja

Gulab Jamun by Muskaan

Nankhatai by Homecooked

Honeydew Melon Payasam by Uma

Boondi Laddoo by Priya Suresh

Miada Halwa by Priya Suresh

Badam Burfi by Archy

Badam-Sooji Ki Kheer by Renu

Mung Dal Halwa by Sadhana

Besan ke Ladoo by Sireesha

Semiya Payasam by Kalyani

Kaju Katli by Preeti

Naralipakache ladoo by Preeti

Ranga Alur Puli Pithey by Arundhuti

Doodh Puli by Arundhuti

Mysore Pak by Vidhas

Patishapta Pithey by Arundhuti

Mishti Aloor Pantua by Arundhuti

Narkel Naru by Arundhuti

Chakka Pradhaman by Shobana

Rice Pudding by Arundhuti

Steamed Milk Halwa by Roma Sharma

Sweet Dhokala by Sreevalli

Sweet Halwa by Saraswati

Gulab Jamun by Sreevalli

Badam Halwa by Malarvizhi Sivasubramaniyam

Sweet Coconut Rice by Nivedita

Carrot Halwa by Malarvizhi Sivasubramaniyam

Jeera Poli by Indu

Badam Halwa by Shobana

Cashew Diamonds by Shobana

Bombay Kajas by Shobana

Diwali Legyum by Shobana

Rava Ladoo by Rina

Milk Peda by Valarmathi

Badam Halwa by Nandini

Sooji Ladoo by Shifa

Jangiri by Nandini

Cashew Burfi by Vidhas

Karanji /Kajjikayalu by Sireesha

Shankarpali by Sireesha

Motichoor Ladoo by Sireesha

Broken Wheat Halwa by Sireesha

ABC Halwa by Sireesha

Sweet Potato Halwa by Sireesha

Moong Dal Ladoo by Sireesha

Watermelon Skin Halwa by Sireesha

Sakhar Bhaatby Sireesha

Bottle Gourd Halwa by Sireesha

Sweet Pongal by Sireesha

Rava Ladoo by Poornima
Besan Ladoo by Poornima
Shankarpali by Poornima
Kajukatli by Poornima
Bhoondi Ladoo by Sumathy
Rose Coconut Ladoos by Sudha

Sweet Pongal (Chakra Pongal)

2009-11-05T10:33:00.000-08:00

A traditional sweet dish made with Yellow Lentils and rice eaten during the festival Pongal/Sankaranthi. Its easy and delicious.

Ingredients:

1 cup Rice, uncooked
½ cup Split Moong Dal /Pesara Pappu / Yellow Lentils
2 cups Sugar OR Jaggery (OR as per taste)
3 cups Milk
1 tsp Cashews
1 tsp Raisins
¼ tsp Cardamom Powder
1 tsp Ghee

Method:

Mix rice and dal together, wash well and pressure cook till cooked. Don’t add any salt.
Meanwhile, in a non-stick bowl or thick bottomed bowl, heat ghee and add cashews fry till the cashews turn golden brown in color. Then fry raisins and cardamom Powder and keep aside.
In a non stick pan Add milk and sugar. Leave the milk and sugar mixture on the stove for some time on a medium flame until the milk boils and starts to thicken. Keep stirring now and then so it doesn't stick to pan.
Later add the cooked rice and dal mixture to the boiling milk and mix very well. Leave it again for on a low flame for 2-3 minutes and switch off the flame.
Add fried cashews and Raisins to the prepared Pongal.
Transfer into separate bowls and serve hot, topped with a generous dollop of ghee!!!
Enjoy this sweet pongal:)

Bread Upma

2009-11-02T11:47:00.000-08:00

Bread Upma, a tasty breakfast dish prepared with bread slices and choice of vegetables. This can be done with 1-2 days old bread. I prepare it mostly during weekends.Here is the recipe ...

Ingredients:

6 cups bread cut in to small pieces
1/2 cup onions(optional)
1 tomato chopped
1/2 cup vegetables of your choice (optional)
2 tbsp fresh/frozen coconut(optional)
3-4 green chilies
A pinch turmeric (optional)
6-7 curry leaves
A pinch asafoetida
1/2 tsp each mustard seeds, cumin seeds, urad dal
1/2 tsp sugar (optional)
Oil
Salt to taste
Coriander leaves to garnish

Method:
Cut the bread into pieces (you can remove crust or keep as desired). Keep aside.
Parboil the vegetables in water mixed with a little salt (don’t overcook or the vegetables will turn mushy). Drain the excess water and keep aside.
Heat oil and add mustard, cumin seeds, urad dal. When they start popping add curry leaves and chillies.
Add onions and fry till they turn brownish.Add turmeric and asafoetida.
Add Tomato and fry for 2 mins.Then Add the boiled vegetables and stir fry for 2 mins.
Add bread pieces and mix well.
Add sugar, coconut and salt. Mix well.
Garnish with Coriander leaves. Serve hot..

M&M Caramel Apple ~ Halloween Special

2009-10-31T14:42:00.000-07:00

Big and little kids love Caramel Apples that once dipped into creamy caramel are then smothered with M&M’s.There’s something about sweet and sticky caramel coated over a crisp and slightly tart apple that is truly a match made in heaven. These treats are great all year long, but fall seems an especially perfect time for to indulge.

Ingredients:

8 small Apples
1 package of caramels
2 Tbsp water
8 thick wood skewers or popsicle sticks
Nuts (optional)
M&M's (optional)

Method:

1. Wash and dry apples and remove the stems.
2. Set a skewer or popsicle stick into each one, through the stem hole, being sure to poke them down at least halfway through the fruit.
3. Set nuts in a bowl and keep aside, if using.or set M&M's in a bowl and keep aside.
4. Line a baking sheet with waxed paper that has been sprayed with oil (oil side up) .
5. Remove the wrappers from the caramels and then place in a microwave-safe bowl with the water.
6. Note: You can also heat the caramels and water on the stove. Just place them in a pot and slowly heat on low.
7. Heat caramels and water for two to three minutes, stirring every minute to help incorporate the candy with the water and to check for readiness.
8. Once the caramel’s consistency is like chocolate syrup, you’re ready to stop heating it and dip your apples.
9. Place the bowl of caramel and start dipping in your apples, holding the sticks and tilting the bowl. Use a spoon to help cover the apple with caramel
if needed. If the caramel starts to clump or become too thick, just microwave for another 20 seconds and stir.
10. Dip the caramel-coated apple in your nuts or M&M 's (if using). Be sure to do this directly after dipping the apples in the caramel and before they begin to set.
11. Place apples on the oiled wax paper when finished.
12. Set apples in the refrigerator for at least 15 minutes and serve.

Halloween Decoration

Last year during Halloween time we went to short trip for Tours and Blois near Paris. We took this picture at Hotel Where we stayed.

Tomato Juice

2009-10-29T20:49:00.000-07:00

Tomatoes are actually fruits, but being low in sugar they are usually eaten like vegetables. Ripe red tomatoes are rich in beta-carotene and the anti-oxidant lycopene. Tomatoes are High in Vitamin C and Vitamin A.
Some tomatoes are sweeter than others, depending on their ripeness and the variety of tomato.
Use the ripest tomatoes you can. Added sugar will balance the natural acidity of the tomatoes, use more or less to taste.

Ingredients:-

1/2 gal. tomato juice
2 tbsp. sugar
3 tbsp. lemon juice
1 tbsp. salt
Pinch black pepper (Adjust according to kids level)

Method:-

1) Put all ingredients into a large non-reactive pot (use stainless steel, not aluminum) except lemon juice.
Bring to a simmer and cook, uncovered, until mixture is completely soupy, about 25 minutes.

2) Mix all ingredients together and let it cool .Add lemon juice .After that blend it in a mixer .Sieve it and Serve.

This is reaching Food for seven stages of Life :Cooking for Infants and Toddlers by Radhika

Palak Paneer / Spinach and Cottage cheese

2009-10-26T08:18:00.000-07:00

Palak Paneer is a delicious, hearty North Indian dish prepared with spinach and Indian cheese.Its my favorite one since my childhood.This is a very popular and served in every Indian restaurant. The creamy texture of spinach with paneer is a very good combination.

Palak paneer ingredients:

1. Spinach - 1 bunch
2. Paneer - 200 gms ,cut into 1 inch cubes
3. Tomato medium size -1 (puree)
4. Onion small - 1 finely chopped
5. Green chillies - 5
6. Ginger garlic paste - ½ tsp
7. Coriander powder - 1 tsp
8. Cashew nuts - 15
9. Salt - to taste
10. Sugar - ¼ tsp
11. Red chilli pwd - 1/2 tsp
12. Garam Masala -1/2 tsp
13. Kasuri Methi -1/4 tsp
14. Malai - 1 tbsp

Method:-

Clean and wash the spinach.
Cut the green chillies into 2 or 3 pieces.
Take a pan and heat with 1 tsp oil.
Add green chillies and washed spinach .
Sauté till the leaves are wilted.
Then switch off the stove.
Leave it to cool for 5 mins.
After 5 mins grind spinach and Green chillies to a fine paste.
Now take a pan and heat with 1 tsp of ghee /Butter.
Add Cumin seeds.After it starts to pop add chopped onions.
Fry till transulent.
Then add ginger garlic paste and coriander powder ,red chilli powder.
Sauté till the raw smell disappears.
Add spinach paste, tomato puree, a pinch of turmeric powder and cashew nut powder (if using).
Add salt and adjust to taste.Add Sugar.
Combine well and add little amount of water.
Do not add too much of water.
If you add too much of water then it spread like flooding river.
Cook on medium heat for about 10mins or until flavors combines well.
Just before switch off the stove add fried and soaked paneer cubes.
Add malai, garam masala pwd and kasuri methi and mix well.
Reduce flame, cover and cook for 2 mts.
Now palak paneer is ready.
Serve hot with roti, paratha or naan.

Tomato puree:

Boil tomato in hot water and peel the skin. Now mash or grind the tomatoes in mixer grinder without adding any water.

Cashewnut powder:

Dry roast and make a fine powder.

Paneer cubes:

Sauté paneer cubes in 1 tsp of ghee or deep fry till they are golden brown and soak in warm water with pinch of salt for 10 mins.

This is reaching Sara's Say Cheese Event

Chakali / Murukku ~ Diwali Special

2009-10-23T10:06:00.000-07:00

Chakli is famous Indian snack which is made mainly in Diwali.It has been long been the tradition at most homes to make delicious snacks such as Chakali, Thattai, Sev etc. along with some special Indian sweets for Deepavali.I couldn't remember one person who doesn't love this crunchy Chakalis.There are many types of chakalis.I made chakalis with Bhajani .My husband ,my daughter and even I am great fan of these chakalis . My mom is an expert in making chakalis and these are our family's all time favourite.This is one of my mom's very special recipe, she used to make for every Diwali. I tried them out this Diwali and It came out very nice (as you can see), crunchy and tasty. :-)

Recipe courtesy: My mom.

Chakali Flour [Bhajani]Ingredients:
1 cup Chana Dal
½ cup Urad Dal
3 cups white Rice
1/2 cup Sabudana (Sago)

Method:

1) First wash Chana Dal with water and drain water .Spread over a cloth then immediately roast it on heat till golden brown.Do not use oil for roasting.
2) Then wash urad dal with water and drain water .Spread over a cloth then immediately roast it on heat till golden brown.Do not use oil for roasting.
3) Dry roast each dals separately on medium heat.
4) Wash Rice and drain water. Spread over a cloth then immediately roast it on heat till golden brown.
5) Dry roast Sago till brown.
6) Let all roasted Items cool down. Mix all and grind to fine powder. This Blended Flour is used to make Chakali.
7) This is 'bhajani' flour for chakli. This can last upto a year if store in an airtight container.

For Dough:-
* 2 cups bhajani flour ( Chakali Flour)
* 1 tbsp white sesame seeds
* 1 teaspoon ajwain ( Carom Seeds)
* 1 tbsp red chili powder or (as per the taste)
* 1/2 tsp asafoetida
* 1/2 tsp Cumin powder
* 1/2 tsp Coriander powder
* salt to taste
* 1/4 cup oil (called 'mohan' in marathi)
* Oil for deep Frying

Method:-

1) Heat some oil in a pan until it reaches the smoking stage. Pour it over the bhajani and mix.
2) Add sesame seeds, ajwain, salt, cumin powder, coriander powder ,chili powder, and approx. 1 cup boiling water into the bhajani.
3) Knead the flour well to make a soft pliable dough. Put it in the chakli mold or kitchen press.
4) Press out in circular motion to make chaklis of desired size (generally of 3 rotations).
5) Heat enough oil in the pan. When oil is heated enough, turn the heat to medium to low and put chaklis in the pan. Avoid overfrying.
Fry chaklis in small batches of 2 to 3. A well done chakli stops bubbling and starts going down in the oil.Deep Fry chakali on medium heat ,until golden.Drain and put on paper towel to remove excessive oil.
6) Once cool, store Chaklis in an airtight container.

Tips:

1) Chaklis break at the time of frying if abundant oil is used in the flour.

2) On the other hand, they turn hard if the amount of oil is not sufficient.

3) Bhajani should be ground to a very fine powder.

4) Fry chakalis in small batches or 2 to 3 at a time to achieve crispness, else they become soggy. Replace the oil periodically (when you see the oil becoming frothy) or they break at the time of frying.

5) The oil should be sufficiently hot (but not at the smoking point), else chaklis soak up lots of oil and may not become crisp. Also once oil is heated enough, turn the heat to lowest setting. High heat causes them to cook on the outside, while staying uncooked from the inside, or sometimes they even burn and taste bitter.

Potato Fritters /Aloo Bajji

2009-10-22T13:36:00.000-07:00

This is the most famous fried snack.. It is relatively quick and easy to make and is absolutely yummy..It is the best accompaniment with tea or coffee in the evenings.It is the excellent snack to prepare when sudden guests visit us.

Ingredients:-

* 2 potatoes cut into thin slices
* 1 cup besan flour
* 2 tbsp rice flour
* a pinch of baking soda
* 3/4 tsp chilli powder or(According to ur taste)
* salt to taste
* oil for deep fry

Method:-

Mix all the flours, chilli powder, baking soda and salt with required quantity of water.

The batter should't be too thick nor too thin.

Now heat a pan with oil.

Dip the potato slice into the batter and slowly leave into the oil.

Deep fry on both sides till they turn into beautiful golden yellow colour.

Remove from heat and drain the oil on kitchen towel.

Now your yummy and delicious Aloo bajji is ready to serve.

Serve hot with chutney, sauce or ketchup.

Shower of Awards and Reposts

2009-10-22T10:59:00.000-07:00

Motichoor Ladoo ,Shankarpali, Besan Ke Ladoo are reaching Sanghi's FIL Ghee Event.

Click Here for the Recipe

Awards Time

Prasu has passed me these awards.................Thanks a lot Prasu

Priya has passed a special 'Presenation award'.Thanks priya for beautiful award.

Pari and Khaugiri has passed me Over the Top Award.Thanks a lot Pari and Khaugiri.This Over the top award comes with a meme

1. Where is your cell phone: In my Hand Bag

2. Your hair: Black

3. Your mother: My best friend

4. Your father: My pride

5. Your favorite food: Indian

6. Your dream last night: I do not remember

7. Your favorite drink: Tea

8. Your dream/goal: To make my Parents proud of me

9. What room are you in: Living Room

10. Your hobby: keeps changing

11. Your fear: Lonliness

12. Where do you want to be in 6 years: Where my destiny takes me

13. Where were you last night: Home

14. Something you aren’t: Cunning

15. Muffins: very fond of them

16. Wish list item: Nothing

17. Where did you grow up: Aurangabad

18. Last thing you did: Talking with my Mom and Dad

19. What are you wearing: Punjabi Dress

20. Your T.V. : No

21. Your pets: No

22. Your friends: So Many

23. Your life: Happy

24. Your mood: Happy

25. Missing someone: My parents

26. Vehicle: No

27. Something you’re not wearing: My Finger Ring

28. Your favorite store: Auchan in Paris

29. Your favorite color: Blue and Pink

30. When was the last time you laughed: Yesterday Night while seeing movie

31. Last time you cried: well nobody would like to remember that

32. Your best friend: My husband and My Mom

33. One place that I go over and over: Kitchen

34. One person who emails me regularly: I receive all junk mails regularly

35. Favorite place to eat: Chutneys(Vegetarian Restaurant ) in Hyderabad

I am passing these awards and the Meme to

Sowmya ,LG , Satya ,Tina ,Lubana, Raks Kitchen ,Cham ,Uma ,Happy Cook ,Ramya Bala ,Sailaja ,Bhawana,Paliodar

Spicy Shankarpali

2009-10-21T11:09:00.000-07:00

Spicy Shankarpali is such a crispy and crunchy snacks suits incredibly for diwali savories.Spicy Shankarpali also surprises people as people associate shankarpali with sweetness. This is a different kind.They are crunchy and an excellent accompaniment with tea or coffee.Kids will also love this.My Kiddo liked it.These were a favorite of my family.Its easy and tasty.

Ingredients:

1 cup all purpose flour / Maida
4 - 5 green chilies /1 tsp Chilli Powder (Adjust according to your taste)
1/2 tsp turmeric powder
1 tsp caraway seeds
1 tsp sesame seeds
1 tsp Cumin seeds
1/2 tsp salt (Adjust according to taste)
1 tbsp oil
1/2 cup water
Oil to deep fry

Method:

In a big bowl take the flour. Add salt, turmeric powder, caraway seeds, sesame seeds.,cumin seeds. Coarse crush green chilies in mortar and pestle. Add the crushed chilies to the flour . Heat 1 tablespoon oil and pour it over the flour . With a spoon mix the flour. Do not do it with hand as it may cause a burn. Then add the water and knead a tight dough but smooth dough. Let it rest for atleast an hour.
Later roll out chapatis thicker than normal, cut into diamond shapes or shapes of your choice with a knife or cookie cutters or pizza cutter.Do not stack the pieces one above other. Separate each cut and fry in hot oil till golden. When they are cooled to room temperature, store in air tight container.These taste like spicy biscuits.

Variation :-

You can add handful of curry leaves and coarse it with green chillies and add to flour.

Motichoor Ladoo ~ Diwali Special

2009-10-20T09:30:00.000-07:00

Making time: 1 hour
Makes: 25 pieces
Recipe Courtesy -Vahchef

Ingredients:-

For Boondi

A fine holed shallow strainer spoon
1/2 tsp Cardamom powder
3 cups Ghee for frying
2 1/2 cups Gram flour (not superfine variety)
500 ml Milk
1 tbsp Raisins

For Syrup

* 2 1/2 cups Sugar
* 3 1/2 cups Water
* 2 tbsp. Milk
* few drops orange colour

Method:-

For Syrup

* Put sugar and water in a vessel and boil.
* When sugar dissolves, add milk.
* Boil for 5 minutes till scum forms on top.
* Strain and return to fire.
* Add colour and boil till sticky but no thread has formed.
* Add cardamom powder and mix. Keep aside.

For Boondi:

* Mix Gram flour and milk to a smooth batter.
* Mix all the ingredients mentioned under stuffing except milk.
* Heat ghee in a heavy frying pan.
* Hold strainer on top with one hand.
* With the other pour some batter all over the holes.
* Tap gently till all batter has fallen into hot ghee.
* Stir with another strainer and remove when light golden.
* Keep aside. Repeat for remaining batter.

Final Steps:
* Immerse boondi in syrup.Mix in Raisins.
* Drain any excess syrup.
* Spread in a large plate. Sprinkle few tsp. hot water over it.
* Cover and keep for 5 minutes.
* Shape in laddoos with moist palms.
* Cool and keep open to dry, before storing in containers.

I am sending this to Purva's Diwali Damaka Event .

Diwali Celebrations

2009-10-19T09:45:00.000-07:00

DIWALI is one of the Biggest ,very interesting and fun filled Indian festival. First of all we decorated our house with lighting and Rangoli.Then Everyone of us Dressed up in new clothes for this lovely festival :)

Then we performed Lakshmi and Ganesh Pooja.

Then we lighted up diyas.

Then wishing our near and dear ones is something that makes it all the more interesting. Wishes shared by phone calls, messages, mails ,on skype and in person. :)

Diwali Feast:

Diwali Feast included Pulihora ,Aloo Bajji ,Semiya Payasam ,Besan Ke Ladoo ,Chakali ,Ribbon Pakoda ,Karanji /Kajjikayalu ,Shanakrpali ,Spicy Shankarpali ,Motichur Ladoo

Then comes Bursting Crackers.My little enjoyed a lot bursting crackers.

Then we shared Sweets and Savories with our neighbors.

Enjoy and have fun:)

I am sending this to Purva's Diwali Damaka Event .

Diwali Recipes

2009-10-17T12:35:00.000-07:00

HAPPY DEEPAVALI TO ALL MY VIEWERS, FRIENDS ,RELATIVES AND FAMILY

Food Plays an important part in the Diwali celebration. Sweet Dishes are the most popular dishes of diwali. On Diwali,there is a custom to exchange special Diwali sweets and Savories made by them to their friends ,relatives and neighbors. Snacks - both sweet and savoury - are also prepared and eaten in vast quantities .We have a lot of Diwali recipes . These mouth-watering preparations are easy to cook and delicious also. They are-

* Besan Ke Laoo
* Wheat Flour Ladoo
* Rava Ladoo
* Moong Dal Ladoo
* Shanakrpali
* Karanji /Kajjikayalu
* Gulab Jamun
* ABC Halwa
* Gajar Ka Halwa
* Bottle Gourd Halwa
* Rasmalai
* Rabadi
* Kheer
* Lapsi
* Motichur Ladoo
* Adhirasam
* Chivda
* Ribbon Pakoda
* Murruku /Chakali
* Spicy Shankarpali
* Sev
* Thattai

I am sending them to the following events-

1.Diwali contest 2009' by Priya of Priya'feast
2. Festive food -Diwali dhamaka by purva

How do we celebrate Diwali (Deepavali)

2009-10-15T21:19:00.000-07:00

Deepavali or Diwali is the biggest of all Hindu festivals. Diwali is a Festival of Lights. The word Diwali means “cluster of lights or row of lights”.Diwali is a time of holiday feasting and family visits.

The significance of Diwali is that, it removes the darkness and brings light to the life. Festival is celebrated to enjoy the happy moments of vanquishing of the demon Narakasura by Lord Krishna, the triumph of good over Evil!It is also celebrated to commemorate the victory of good over the evil, when Lord Rama defeated Ravana and rescued his wife Sita from his custody..Diwali is a festival where people from all age groups participate. People prepare themselves for the festival weeks ahead, by cleaning and decorating their premises.They give expression to their happiness by lighting earthen 'diyas' (lamps), decorating the houses, bursting firecrackers and inviting near and dear ones to their households.

Diwali is celebrated for Five days.Dhanteras, the first day of the five-day festival - Diwali - is considered auspicious to purchase jewelry and utensils made of silver. People shop for cutlery made of silver, steel, copper and other metals. The business of gold and silver coins is also at the peak, during the festive season.

The Second day of the festival Naraka Chaturdasi marks the vanquishing of the demon Naraka by Lord Krishna and his wife Satyabhama.On this day Crackers are burst during the night time in northern parts of India, while in southern parts of the country choti Diwali is celebrated early in the morning. Crackers are traditionally burst to ward off the evil spirits.

Amavasya, the third day of Deepavali /Diwali , marks the worship of Lakshmi, the goddess of wealth in her most benevolent mood, fulfilling the wishes of her devotees. It is said that Lakshmi, Goddess of Wealth, roams the earth on this day and enters the house that is pure, clean and brightly illuminated. Therefore, people, before exchanging gifts and bursting crackers, offer prayers to the deity.Young and old, men and women, all dress up in new clothes on this dayPeople offer sweets,savories,snacks,coconut and puffed rice as naivedyam to goddess Lakshmi. People also offer silver or gold coins,and jewelries to the deities.The general things needed for a diwali puja are silver and gold coins, suparis, uncooked Rice, paan leaves, kumkum for applying tilak, mithaai (Indian sweets), camphor, agarbattis (incense sticks), dry fruit (almonds, cashews), flower petals and Lakshmi-Ganesh icon. Once the offering and individual Pooja is over, people do aarti for welcoming the god in to their home and thanking them for being kind to their family till now. Ganesh Aarti is followed by Lakshmi Aarti. The aarti thali is then taken in each room of the home to purify the entire home. After the aarti is over, the process of lighting diyas in the entire home begins. After the lighting is done, people take the ‘prasad’ and burst crackers.. The houses would be decorated beautifully with thorans, flower garlands, strings of colorful LED lights, oil lamps,diyas. Women make beautiful patterns of rangoli, on their living room floors and the front entrances, using vibrant colors of rice powder.Fireworks are one of the major attractions of Diwali.Not only Children but people of all ages from children to the old one - enjoy bursting crackers on the occasion.

Houses decorated with Aakash Kandil

During the festive season, almost all the kitchens of the Indian household are filled with the enticing aroma of sweets, savories which are prepared to exchange with neighborhoods,friends and relatives.Exchange of gifts and sweets is a good old tradition of Diwali.

Fourth day of Deepawali — Kartika Shudda Padyami that Bali steps out of hell and rules the earth according to the boon given by Lord Vishnu.The first day of the month Kartik is a full "muhurta", or auspicious day. This is New Year's Day for merchants.

PADWA -The Fourth day is also called Padwa. Men present gifts to their wives on this day.

The fifth day is referred to as Bhai Dooj (Brother-Sister Ritual) and on this day sisters invite their brothers to their homes. when sisters show their love by putting an auspicious tilak on the forehead of their brothers and perform an aarti of him by showing him the light of the holy flame as a mark of love and protection from evil forces. Sisters are lavished with gifts, goodies and blessings from their brothers. It's an opportunity for a good feast at the sister's place, coupled with an enthusiastic exchange of gifts.

Wish U a Very Happy and Prosperous Diwali to Every one.....

I am sending them to the following events-

1.Diwali contest 2009' by Priya of Priya'feast
2. Festive food -Diwali dhamaka by purva

Shankarpali ~ Diwali Special

2009-10-14T09:55:00.000-07:00

Ingredients:-

1 cup Ghee
2 cups powdered sugar
5 cups Maida / All-purpose flour
1 cup milk
A pinch of salt
Oil or Ghee for deep-frying (I used oil, but It tastes more when we use Ghee.)
Karanji cutter /Pizza cutter /Knife

Karanji Cutter

Method:-

1. Heat ghee in a pan and heat it till it starts boiling. Turn the heat off.
2. Mix maida and powdered sugar and pour heated ghee over the flour .With a spoon mix the flour. Do not do it with hand as it may cause a burn. Then add the milk and knead a stiff dough. 3. The consistency of the dough should be such that you should be able to roll it. [not too thin, not too stiff.]
4. Keep this dough aside, covered, for about half an hour. This also gives you the time to make the rest of the preparations. :)
5. You will need a rolling pin, a rolling board, a knife or a wheel that looks like a pizza-cutter , a skillet/Kadhai/pan and a slotted spoon for frying, another wide & shallow dish to take out the fried Shankarpali onto.
6. Now pour some oil/Ghee into the skillet. Heat the oil.
7.Knead the dough lightly. Take a fistful of it and roll it into a round ball using your palms. Oil the rolling board lightly and roll this ball on it into a circle. Do not dust the rolling board with flour like we do for chapati.
8. Cut this rolled out 'Chapati' into small squares or diamonds with a knife or a cutting wheel .
9. Do not stack the pieces one above other. Separate each cut and deep fry these squares or diamonds. Please make sure that the oil is not too hot. It should not smoke. That can result into Shankarpali fried dark brown on the outside and uncooked on the inside.
10.You could fry as many as you want at one point.
11. Take them out of the oil and onto the kitchen towel or dish, when they look light brown. They will continue cooking a little even after they are taken out of the oil.
12. Let the fried Shankarpali cool completely on a dish. Then store them in a dry container with a tight lid.

Enjoy this nice crispy, crunchy shankarpali with a cup of tea or with the rest of the Diwali goodies :)

This recipe is reaching Diwali 2009 contest hosted by Priya

and

Diwali Dhamaka hosted by Purva

Karanji / Kajjikayalu ~ Diwali Special

2009-10-13T11:55:00.000-07:00

On the occasion of Diwali people all over the country prepare best dishes at their home. There are so many varieties of Diwali dishes . However, sweet and scrumptious Karanji is the special dish that do not have a substitute on Diwali. Karanji, also known as Gujiya and Kajjikayalu is a dish that is famous all over the India. Though preparation of Karanji requires little time and effort, the taste is worth all the patience. One major advantage of Karanji is that it can be stored for weeks and used as dessert as well as snacks. It can be eaten anytime of the day and makes a great tea time snack .The sweetness of the karanji is subtle that you can easily have 2 to 3 karanjis without feeling heavy.

Ingredients

Oil /Dalda for deep frying

For Stuffing:

* 1 cup grated dry coconut
* 1 cup powdered sugar
* 1 pinch nutmeg powder
* 4 elaichi / cardamom powder
* 2 tsp poppy seeds (khus khus)
* 2 tbsp mixed dry fruit pieces

For Dough:

* 1 cup maida
* 1 tsp ghee (butter)
* salt (pinch)
* warm milk

Method

In order to prepare Karanji, you will have to first prepare dough and then prepare the stuffing. Once you are done with both of them, you simply need to fill the stuffing and deep fry the Karanji.

Dough Preparation:

Mix 1 cup maida, 1 tbsp ghee, a pinch of salt and warm milk to prepare the dough, try to keep the dough a little hard.Keep this dough aside, covered, for about 2 hours.
Stuffing Preparation:

1. Roast dry coconut.
2. Roast poppy seeds.
3. Mix all the ingredients roasted coconut ,roasted poppy seeds,powdered sugar,nutmeg powder ,cardamom powder,mixed dry fruit pieces and mix them well.

Karanji Preparation:

1. Roll small oval shaped puris from the hard dough.
2. Now place the prepared stuffing in the middle of it.
3. Fold the puri in half so that the two ends meet each other. Cut off the extra dough using a cutter, which will give the karanji its wavy border.
4. Stick both the corners of the puri by applying some water or milk so that it will seal properly. Remember not to apply too much of water as it will not seal properly.
5. Deep fry it in dalda /oil till it becomes golden brown color.
6. Follow the same procedure for the other parts of the dough.
7. After they are fried, transfer the karanjis to a tray lined with paper towels. The paper towels will absorb the excess oil or dalda.
8. Once the karanjis cool to room temperature, they are ready to serve.
9. Karanjis can be stored for weeks.

Tip:-

If you are using 1/2 kg Maida then add 1/4 cup dalda or ghee
If you deep fry karanjis in dalda it tastes more good.

This recipe is reaching Diwali 2009 contest hosted by Priya

and

Diwali Dhamaka hosted by Purva

Broken Wheat Halwa /Godhuma Rawa Halwa

2009-10-12T17:08:00.000-07:00

Lapsi or dalia or burglar wheat or broken wheat or cracked wheat or godhuma rava is nutritious as it is unrefined wheat,high in fibre and manganese.It tastes great, easy to make and is delicious.

Ingredients:

Cracked wheat /Broken wheat/ Lapsi - 1 cup

Water - 1 cup

Lowfat milk / whole milk- 2 cups

Sugar - 1 cup

Ghee (clarified butter) - 2 tbsp

Cardamom powder - 1/2 tsp

Nutmeg powder - 1/2 tsp

Sliced almonds/Cashew /Raisins for garnishing

Method:

Heat a heavy bottomed pan and add 1/2 tbsp ghee. When ghee melts, add the cracked wheat and roast until the content heats up and good aroma comes. Transfer it to another container.

Heat milk and water in the heavy bottomed pan and when the content heats up, add the roasted cracked wheat.

Allow it to cook partially closed. Stir occasionally. Cook until the wheat is tender. If all the moisture is absorbed and still the wheat is not cooked, pour half a cup water and allow it to cook until the wheat is tender.

When the wheat is fully cooked, add the sugar and cardamom. The content will loosen and again start thickening. When most of the moisture is absorbed, add the remaining ghee. Stir well until even distribution. Let the halwa be a little loose as the sweet tends to thicken after some time.

Stir in the nutmeg powder and garnish with almonds ,cashews,Raisins. Delicious lapsi is ready.

Tip:-

Try a combination of water, Water & milk or all milk for creamier halwa.

This is reaching CFK -Wheat hosted by Sireesha started by Sharmi.

Ribbon Pakoda ~ Diwali Special

2009-10-10T15:15:00.000-07:00

Ribbon Pakoda is a very popular South Indian tea time snack made from gram flour and rice flour. It is prepared definitely during Diwali and festive seasons in my home.A special equipment called "Sev Sancha" or a "Murrukku Maker" is required to make these. Its very easy and simple to prepare. It is one of my favorite snack since childhood and now my kiddos favorite snack too.

Ingredients:

1 cup rice flour
1/4 cup besan / chickpea flour
1/4 tsp butter (unsalted preferred)
1/2 tsp asafoetida
1-2 tsps chilli powder (Adjust according to your taste)
salt to taste
oil for deep frying
You need a presser with vertical line holes

Method:

1. Mix the rice flour and besan flour in a mixing bowl. Melt butter and add salt and whisk. Pour it into the flour and mix well.
2. Now add the adafoetida and red chillie powder to the mixture and mix well. Heat a tablespoon of oil and mix it to the flour.
3. When you think everything is evenly distributed, add little water and knead. The dough should not be too thin or thick.
4. Now heat the oil. Apply oil to the inner walls of the presser and fill ¾ of it with the dough.
5. When the oil is ready for frying, squeeze the dough into the oil into a big lazy circle - as big as the pan can hold.through the press.
6. Deep fry till golden brown.
7. Leave to drain and cool on absorbent paper towels.
8. Break it into small pieces and Store in air-tight tins when cool and enjoy!!!!

Tip:-

The texture and color of the pakodas are best when the dough is mixed just right before the frying step. Mixing the dough too much in advance will discolor the pakodas and also make them somewhat soggy.

Aloo Paratha / Potato Stuffed Faltbread

2009-10-09T08:57:00.000-07:00

Parathas are whole-wheat Indian flatbread. Parathas can be made plain or stuffed with many different fillings.One of the easiest recipes that can be prepared for a breakfast or lunch or dinner is a stuffed paratha. They are very filling and are a hit with my family. Paratha stuffed with Aloo curry is the easiest of stuffed parathas and popular among most of the people. Aloo parathas with pickle or homemade curd makes an excellent breakfast, brunch and dinner in my home.

Ingredients:-

For stuffing/filling

5 Potatoes /Aloo
½ tsp cumin seeds
1/4th tsp turmeric powder
3-4 green chillies paste
Handful of coriander leaves, finely chopped
1/2 tsp Garam Masala
1 tbsp cooking oil
1/2 tsp amchoor or dry mango powder (optional)
Salt to taste

For dough

2 cups wheat flour
1/4th cup wheat flour for dusting
1 tbsp ghee / butter / oil
Salt to taste
Enough water to make dough
2-3 tsp ghee or butter for frying paratha’s

Method:-

Stuffing / Filling

Heat oil in a small frying pan and add cumin seeds allow them to crackle and remove from heat. Boil potatoes, cool, peel and mash the potatoes (You can pressure cook or microwave potatoes). Add all the ingredients for stuffing along with the fried seasoning and mix well. The mix should be dry, free of water. Otherwise, it will be difficult to roll out parathas. Keep the stuffing mixture aside.

Making dough

Sieve flour. Add salt, oil and add water a little at a time. Knead into medium soft dough. Knead well for 5-6 minutes. Cover with a wet cloth and let the dough sit for 20-30 minutes. Knead the dough again.

Rolling out parathas

1) Divide the dough and stuffing into balls of equal portions, now roll one ball at a time in the form of small puri or 3 inch diameter circles.
2) Place a small quantity of above stuffing (potato filling) over it, close it from all sides.
3) Gently pat the stuffed puri in the palms, apply some flour on both sides and roll it gently into a paratha or 6 -inch circles.
4) Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
5) Now place the paratha on a tava or skillet.Allow one side to cook when the color changes into light brown color.Turn repeat for other side. Lightly press the puffed areas with a spatula.
6) Drizzle some butter or ghee on each side and flip. Serve hot.
7) Cool the parathas on a wire rack so they don’t get soggy.
8) Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.

Serving Suggestions

Parathas can be served with tomato chutney, plain yogurt, any gravy subji, or spicy pickle.

Tips:-

1) If you are new at making parathas, it is better to have firm dough, which is easier to control while rolling out.
2) Parathas can be made in advance, cool and stackup cooked parathas on top of each other with a wax paper in between and wrapped in foil and frozen. They can be de-frosted and re-heated before serving. To re-heat, place 1 paratha on a hot gridle or tawa and cook until it become crisp on both sides.
3) You can use the similar procedure with uncooked parathas also. Parathas last 2-3 months in freezer and 5-7 days in fridge.

Mysore Bajji /Mysore Bonda

2009-10-06T12:32:00.000-07:00

Now a days weather has become very cold here.This cold weather made me to crave for some hot deep fried food on saturday. So I made Mysore Bajji on saturady evening for snacks.Mysore Bajji are very tasty and delicious, especially good in rainy or cold day. My kid loves to eat these bajjis and its my favorite one too..

Ingredients:-

Maida/All purpose flour -1cup
Sour buttermilk / Sour curd - 1 cup (if the curd is sour taste bajji will be pluffy)
Onions - 1 small, finely chopped
Green chillies 3-4 finely chopped or paste (As per the spice you can adjust )
Coriander leaves finely chopped
Salt to taste
Oil to deep fry
Baking Soda -A pinch

Method:-

Mix maida,chopped onions, green chillies paste, coriander leaves ,salt with curd like a thick batter.Add Baking soda .Mix Well. Keep it aside for 10 - 15 mts. The batter should be loose enough to scoop it out of the vessel and dip it into hot oil. Take a spoon and scoop the batter, dip the batter into hot oil or take a small quantity with hand and slowly drop in to hot oil. Fry till they are golden brown and remove them on a kitchen towel.
You can serve hot with coconut chutney ,peanut chutney or chutney of your choice.
You can have it for breakfast or evening snack.