veg junction

Oregano Garlic Bread

2012-06-03T22:19:00.000+05:30

Hi
Back to blogging with blogging marathon#17.After a day of hectic run around organizing surprise birthday parties for my daughter,finally I am here writing this post.For the first week of BM#17,I decided to go with the theme"Kids evvening snack"....Though my daughter doesnt qualify anymore as a kid,she would still love to have these kiddy snacks when back from college ,She needs something to snack but which is not very heavy too. One such is this flavourful garlic bread
INGREDIENTS
French loaf 1
Dried Oregano 1tbsp
Garlic cloves 4-5
Butter 4 tbsp
Salt to taste
PREPARATION Preheat the oven to 200C
Add the oregano and crushed garlic and salt to the softened butter
Cut the loaf into 1" pieces
Spread this garlic spread on it
Bake for 15 minutes
Serve hot.
Taste great with a bowl of hot soup

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17

Vannilla Pannacotta with Mango Puree

2012-05-30T11:26:00.000+05:30

Hi
With so many Mango Varieties flooding the market, I am at a loss to zero in on new mango recipes.Would love to try each one of the recipes that I have bookmarked and to start with I tried out This Pannacotta recipe with minor changes from Jagruti's Blog
INGREDIENTS

CLICK HERE FOR THE PRINTABLE RECIPE
Mango pulp (Alphonso) 3/4 cup(I used 4)
Cream(Amul)    1 cup
Sugar 1/4 cup
Milk 1 cup
Vannilla     1 tsp
Agar Agar powder    1tbsp

PREPARATION

Scoop out the pulp from the mango and run it in a blender for a few seconds to get the smooth puree
Pour it equally into 4 serving glasses and freeze it for 3-4 hrs
Boil the milk and cream together. Lower the flame and add sugar and the agar agar powder to this. Mix very well and briskly or else it might forms lumps.Add vanilla, mix well and switch off the heat.
Let the mixture cool down and you see that the mixture starts thickening
Pour this evenly over the frozen mango puree
Let it cool and set in the refrigerator
Serve to your family's/guest's delight!!!!!!

Linking this wonderful dessert to Anusha's Summer Spirits

And Mango Mania

Aam Panha

2012-05-19T05:28:00.000+05:30

Hi
With summer at its peak and the mercury touching 42C....We are always on the look out for some cool juices to quench the thirst and to refresh ourselves. With the mango season in...this juice is very refreshing and tastes delicious though a little different from the rest of fresh juices.

INGREDIENTS
Click Here for the PRINTABLE RECIPE
Raw Mangoes 4(medium sized)
Sugar 3/4 cup or 1 cup if you like it a little sweeter
Saffron a pinch
Cardamom Powder 1/2 tsp

PREPARATION
Boil the raw mangoes in water till they are soft.
I cooked them in a cooker for 3 whistles.
Drain the water and remove the skin from the mangoes
Remove the pulp from the mangoes and mash it.
Add sugar, cardamom powder and saffron to this and mix well
Store in an airtight bottle and refrigerate
At the time of serving add 3 tbsps of this mixture to a serving glass, top it with cold water, mix well and serve.... Linking this to Summer Spirits By Anusha

Tomato Bread

2012-05-18T09:28:00.000+05:30

Ever since Radhika started the event "I Love Baking"...i have been wanting to bake some breads. I think i have taken a long break from baking after the Baking Marathon!!This event was a very good excuse for me to restart again.But the only hitch now was the summer heat...well! the yeast proves very well now but just that I feel i have lost out all the energy...it just seemed to have sapped out of me...But when I finally convinced myself to bake this bread, my daughter was too happy since this is a savoury bread and she loves savouries.Kneading the dough....baking it....hmmm...truly therapeutic:-)It gives you immense pleasure to see the well risen yeasted dough!!!This bread rose well and had a lovely texture and a lot of flavours.

INGREDIENTS
Recipe Source: Tomato Blues
All purpose flour 3 cups
Tomato Puree 1/3 cup
Tomato Ketchup 3 tbsp
Warm water 2/3 cup
Yeast 2 1/4 tsp
Sugar 1tbsp
Salt 3/4 tsp
Red Paprika 2-3 tsp(or less)
Oregano 2tsp
Mixed Herb Seasoning 2 tsp
Olive Oil 2 tbsp
Butter to grease the bread mould

PREPARATION
Mix the sugar in the warm water. Add yeast to this and let it prove for 10 mins in a warm place
Meanwhile Mix the flour,salt,spices in a large mixing bowl.
Make a well in the center and add the puree, ketchup and olive oil to this.
Add the frothed up yeast too and slowly combine everything to form a dough.
Transfer this dough to a floured board and start kneading it till it forms a soft pliable dough(knead for nearly 5-6 minutes)
Cover it and and keep it in a warm place for it to rise till it is double in volume(nearly 45 minutes) After the first rise, knock it down and knead for another minute.
Shape the dough into a loaf and place it in a greased loaf pan(9*5").
Cover it with a kitchen towel and let it rise again for 45 minutes
Preheat the oven to 190C
Brush the loaf with milk and bake for 20 minutes
After 20 minutes reduce the temperature to 160C and bake for further 10 minutes
Take it out of the oven,brush it with butter and place it on a wire rack to cool down
Once completely cooled slice and it and savour its awesome taste
Thank you Anusha for this wonderful recipe
Linking this to I love Baking

Paneer Pudina Pakora /Paneer Mint Pakora

2012-05-16T21:27:00.001+05:30

Hi This month the magic ingredients for MM#5 Is Paneer and Pudina. After lot of deliberation I finally decided that Iwould add one more paneer dish to my appetizer list and here is a starter with that awesome flavour of pudina/mint

INGREDIENTS
Gram flour 1 cup
Rice flour 1 cup
Paneer 200 gms(crumbled)
Pudina 1/2 cup(cut finelly)
Onion 1
Chilli powder 1-2 tsp
Hot oil 1 tbsp
Asafoetida 1/4 tsp
Salt to taste
Oil for deep frying

PREPARATION
Cut the onion and mint leaves very finely
Mix both the flours,asafoetida, chilli powder ,cut onion, pudina/mint and salt in a broad vessel
Pour 1 tbsp of hot oil on it and mix well with a spoon
Now add very less water(1/4 cup or less) and mix this into a dough.
The consistency should be that of a chapathi like dough not a watery one
Heat oil in a kadai and when it starts to smoke, lower the flame and pinch small portions of this dough and drop it into the hot oil.
Fry till it becomes golden brown(DO NOT SHAPE IT INTO BALL, JUST PINCH AND DROP IT INTO OIL BEING CAREFUL NOT TO SPILL THE HOT OIL )
Serve hot.This is perfect with a hot cup of coffee!!!!
Linking this to Magic Mingle#5

Maanga Sadam /Mango Rice

2012-05-15T22:39:00.001+05:30

With so many varieties of mango available, time to cook one of my daughter's favourite dishes...Mango rice. Love the flavour and tanginess of this rice.The combination of fresh coconut with the tangy mango makes this rice very tasty.

INGREDIENTS
Raw rice 1 cup
Grated raw mango 1/2 cup
Grated fresh coconut 1/4 cup
Green chillies 2-3
Oil 1 tbsp
Mustard seeds 1 tsp
Bengal gram dhal 1 tsp
Asafoetida 1/4 tsp
Turmeric powder 1/4 tsp
Chilli powder 1/2 tsp
Peanuts 1 tbsp
Curry leaves few
Salt to taste

PREPARATION Remove the skin of the mango and grate it finely
Grind together the mango, coconut and green chillies into a coarse paste
Heat a kadai with 1 tbsp of oil.
When sufficiently hot, transfer the ground paste to this and cook in a very low flame.
To this add turmeric powder, chilli powder asafoetida and continue to cook for 5 more minutes in a medium flame adding the necessary amount of salt.(the paste at this stage leaves the sides of the pan) Cool it completely
Cook rice in 2 cups of water and let it cool completely too.
Spread the rice on a big plate, add the cooked paste and mix well. (add 3/4 of the cooked paste, mix, taste and if necessary add the rest)
Heat another kadai with 1 tsp of oil Add mustard seeds and when it splutters add the bengal gram dhal, peanuts and curry leaves.
Pour this on the prepared rice, mix well Serve with fried appalam or papad!!!!!!
Sending this to Anusha's space for the event she is guest hosting -Love Lock:Rice , the event started by Vidhya of Sweet Karam Kapi

Mango Lassi

2012-05-12T20:14:00.002+05:30

Summer at its peak....The weather saps the energy out of you, cannot venture out....God ...why this summer ???????When i keep asking this question and sulking about the same , the only solace is the fruit of this season....MANGO!!!!!When i see loads and loads of this delicious fruit everywhere in chennai...I am haapy it is summer. Love this fruit.And when Radhika paired me with Nupur of UkRasoi, I immediately searched for a mango recipe Saw this yummylicious recipe. I chose to go with her lassi since i am a great fan of lassi too. Punjabi lassi i one drink which i often order when we have lunch in a nearby punjabi restuarant and this lassi with the mango flavour certainly sounded very tempting,

INGREDIENTS
Recipe Source:UKRasaoi
Pulp of 2 mangoes
Sugar 1/4 cup
Honey 3 tbsp
Yogurt 2 cups
Cold Milk 1 cup
PREPARATION
Blend Pulp and sugar tgether.
Then add, yogurt, coldmilk and honey to this and blend again at high speed
Transfer this to a tall glass and serve cold and enjoy the lingering taste!!!!!
Linking this to Blog hop wednesday

Thank you Nupur and Radhika!!!

Potato Cake

2012-05-07T21:58:00.000+05:30

Hi
Summer is taking its toll. Chennai is becoming so hot that I am not able to bring myself to cook...and of course blogging has taken one step backwards.I haven't been blogging for some time now....Blame it on the heat..well..Is it the only reason???.Whatever be the reason I needed one compelling reason to get back to the blog world and that happens to be the post for GOURMET SEVEN. For the month of may The chosen theme is ENGLISH BREAKFAST. After mulling over many recipes...not able to decide..I did not know what to cook. The help came from the gourmet ofcourse. Radhika directed me to this page and I finally decided to cook the Potato Cake. But the Desi in me just wouldn't accept this recipe as it is. I decided to make it a little spicy and the search led me here.This tweaked recipe did suit my taste and we loved it:-)

INGREDIENTS
Potatoes      4-5(medium sized)
All purpose flour    3 tbsp
Green chillies        3-4
Onion                  1
Cayenne powder 1 tsp
Cumin powder     1 tsp
Salt                   to taste
Oil                      for deep frying

PREPARATION
Boil the potatoes, remove the skin and mash well. Keep aside
Chop the green chillies and onions very finely.
Mix everything well into a very smooth dough.
Pinch small balls and shape it into patties
Deep fry till golden brown in hot oil
Drain on absorbent paper and serve hot.
Linking this to "The Gourmet Seven"

Note:As chumki has rightly said..these can be baked for a healthier breakfast!!!!

Thenga Thuvaiyal

2012-04-29T22:01:00.000+05:30

Hi

For the final day of Blogging Marathon I have cooked the weekend Thali. Weekends are the only time when my daughter gets time to savour the food i cook. All the other days she is off in the wee hours and I feel she is loosing out on the nourishment.So her I m with lot of veggies and green ..the food she like the most.
My platter has
Tomato Rasam
Bottlegourd Kootu

Sutta Kathrikai(Brinjal curry)

Puli Keerai(greens cooked in tamamrind)

Thenga thuvaiyal(coconut thuvaiyal)
Rice
Curd
THENGA THUVAIYAL

INGREDIENTS
Coconut scrapping      1/2 cup
Mustard seeds 1/8 tsp
Fenugreek seeds    4-5
Black gram dhal    1 tbsp
Red chillies 3-4
Asafoetida    1/4 tsp
Tamarind a small marble size
Oil    2 tsp
Salt    to taste
PREPARATION
Heat a pan with oil. Add mustard seeds and when they splutter add the blackgram dhal, asafoetida, redchillies and fenugreek seeds and saute till the dhal turns golden brown. Switch off the fire and let it cool
Transfer this to a mixer with coconut ,salt and tamarind. Add just enough water and grind it into a smooth paste.
Mix with hot rice and savour the taste

Linking this thali to Thali Mela by Srivalli
Check the other Marathoners HERE

Agathi Keerai Curry

2012-04-28T22:14:00.000+05:30

Hi
Today's platter is the one which we generally cook on the day of Dwadashi. A we fast on Ekadashi or have food only once, the next day after the puja, we are served food early and the cooked. The food is devoid of any acidic matter so as to not aggravate acidity. We prepare Payatham Paruppu(cooked green gram dhal)

Nellikai (Gooseberry) chutney, Sundaikai Poricha Kuzhambu, Lemon Rasam,
Agathi keerai Curry

Payasam

Agathi Keerai Curry

I am not sure about the English name for this green but this green in particular has a lot of health bebefits. Check it out here
INGREDIENTS
Agathi Keerai     2 bunches
Mustard seeds    1 tsp
Black gram dhal   1 tsp
Red chillies         3-4
Asafoetida    1/4 tsp
Oil                     2 tsp
Coconut scrappings 1/4 cup or more
Sugar                1 tsp
Salt                   to taste
PREPARATION
Seperate the smal leaves from the stem of the keerai.Cut finely and wash.
Cook it . I cooked it in microwave for 5 minutes in Micro high mode
Heat a pan with oil, Add mustard and when it splutters add the black gram dhal, red chillies and asafoetida.Saute for a minute.
Now add the cooked green and mix well. Sprinkle the salt, mix and continue to cook in medium flame for 5 minutes.Sprinkle the sugar and mix,(this is added to remove the tart taste in the greens)
Switch off the heat and put the coconut scappings in this.
Mix well an serve.
Linking this to Thali mela by Srivalli
Check out todays's menu by the Marathoners Here

Mor Kuzhambu

2012-04-28T00:03:00.000+05:30

Hi Tamil New year day or as we say Varusha pirappu signifies the start of a new year and is celebrated in most tamil household with the usual prayers and festive food and Mor kuzhambu(mor means curd) is a must on most festive days.MyFestive platter is like this Mor Kuzhzmbu

Paruppu Vadai

Tomato Rasam

Microwave Beans Curry

Maanga Pachadi

Thenga Poli

MOR KUZHAMBU
INGREDIENTS
Curds 2 cups
White Pumpkin 1/2 cup
To be ground into a paste
Coconut scrapping 1/4 cup
Green chillies 2-3
Cumin seeds 1 tsp
Ginger 1/4 " piece
Turmeric powder 1/4 tsp
For tempering
Mustard seeds 1 tsp
Cumin seeds 1/2 tsp
Asafoetida 1/4 cup
Curry leaves few
PREPARATION
Cut the white pumpkin into small pieces
Whip the curds and keep aside
Grind all the ingredients under the "Ground Paste" and mix it well with the curds.
Heat a pan with oil.
Add mustard and when it splutters add cumin , asafoetida and curry leaves and saute.
Now put the cut pumpkin pieces into it and saute well for 5 minutes so that the vegetable cook well. Now add the curd ground paste mixture to this and cook it a very low flame for 4-5 minutes only If you cook for a longer time, then the whole mixture tends to become watery.Should never boil
Serve with rice and curry of your choice
Linking this Thali to Thali Mela By Srivalli
Check out the marathoners at Bm#15

Thayir Semiya

2012-04-26T21:40:00.000+05:30

Hi This Platter for day 4 of BM is usually cooked on the day of Chitra Pournami. Generally rice varieties are cooked on this day.Other dishes that can be cooked is Puliyogare, Yellorai and Kesari. Today my platter has Thenga Saadam(coconut rice),

Lemon rice,

Carrot halwa

and Thayir Semiya(Vermicelli in yogurt)

Thayir Semiya
INGREDIENTS
Vermicelli 1 cup
Water 3 cups
Oil 2 tsp
Mustard seeds 1 tsp
Black gram dhal 1 tsp
Bengal gram dhal 1 tsp
Asafoetida 1/4 tsp
Green chillies 3
Curry leaves few
Milk 1/2 cup
Curd/Yogurt 1/2-3/4 cup
Salt to taste
PREPARATION
Cook the vermicelli in water till it becomes soft. Drain the water and keep the cooked vermicelli aside
Cut the chillies finely
Mix the milk and curd with the vermicelli well. This will have a very mushy texture and tastes better this way
Heat a pan with oil.When it heats up sufficiently add the mustard seeds. Once they crackle add the blackgram and bengalgram dhal, asafoetida and green chillies. Add this temper to the prepared semiya/vermicelli
Served best when cool. I keep it in the refrigerator for some time before serving
Linking this Thali to Thali mela by srivalli
Check the other marathoners at BM#15

Palak Paneer

2012-04-25T22:54:00.000+05:30

Hi For the day 3 of Blogging Marathon#15, I chose to cook a simple dinner Thali. Dinner generally is chapathi with one or two side dishes and today in addition to the regular dishes, made Aamras(Sweetened Mango Puree) since mango season is in and I wanted something sweet too:-) This Thali consists of Chapathi,Quick Moong Subzi,

Aamras

PALAK PANEER

Recipe source"US Masala
Palak(spinach) 3 bunches
Paneer 100 gms
Onion 2
Tomato 2
Cumin seeds 1 tsp
Ginger garlic paste 1tsp
Chilli powder 2 tsp
Coriander powder 1tsp
Cumin powder 1 tsp
Garam masala 1 tsp
Milk 2 tbsp
Kasuri methi 2 tsp
Oil 2 tsp
Salt to taste
PREPARATION
Dice the onions and tomato finely
Blanch the palak leaves in hot water, drain and grind it coarsely
Heat a pan with oil. Add the cumin seeds and when it sizzles add the cut onions and saute till it becomes transparent
Now add the ginger garlic paste and saute for 2 more minutes. Add the cut tomatoes and mix well. Now sprinkle coriander powder, cumin powder, red chilli powder on this.
Mix well and continue to cook till it starts to become mushy.Add little water and let it cook for 3 minutes.
Now add the pureed palak ,paneer and the milk to this and mix well and cook for 5 minutes Sprinkle the garam masala and kasuri methi. Mix well. Continue to cook for 5 more minutes. Switch off the fire and serve hot with chapathi
Linking this to Thali Mela by Srivalli
Check out the other marathoners at BM#15

Manithakkali Vendaya Kuzhambu

2012-04-24T21:44:00.000+05:30

Keerai Masiyal

Baby potato fry

Manithakkali Vendayakuzhambu

Hi For the day of Thali Marathon..I chose to cook the regular everyday Iyengar platter.Predominant ofcourse would be the Vendaya Kuzambu. You must have seen many variations of this kuzhambu, but i have been using this particuar recipe for the last 20 yrs ans which is given to me by my Mother in law. Tastes very nice, tangy and a perfect combination is the keerai masiayal with this.This Platter consists of Manithakkali vendaya Kuzhambu, Tomato Rasam, Baby potato fry,Rice, Curd and ofcourse some pickle.I read somewhere on the blogosphere that Manathakkali is also called as Black Nightshade.
Manithakkali Vendaya Kuzhambu
Manithakkali Vatral 1 tbsp
Tamarind marble size
Fenugreek seeds 1 tsp
Tuvar dhal 1 tsp
Turmeric powder 1/4 tsp
Red chilli powder 1-2 tsp
Curry leaves few
Oil 2 tsp
Asafoetida 1/2 tsp
Gram flour 1 tbsp
Salt to taste
PREPARATION
Soak tamarind in 1 cup of warm water.
Squeeze out and keep the the tamamrind extract aside
Heat a pan with oil. Add the mustard seeds and when they splutter add the fenugreek seed, tuvar dhal and asafoetida.
Saute for a minute and then add the manathakkali vatral and saute till all of them puff up in the hot oil. Add the turmeric and chili powder to this and saute well.
Now pour the tamarind extract to this and mix well. Let this mixture boil in a medium flame for another 5-7 minutes.
Add the curry leaves, and by now you will getting the tangy aroma. Mix the gram flour in water and pour this mixture into the kuzhambu.
Let it cook for another 5 minutes in a very low flame, so that it thickness a little Switch off the fire and serve hot with rice and curry

Linking this platter to Thali Mela by Srivalli.
Check out what the other marathoners are upto at Bm#15
NOTE: I guess i missed out on telling what Manathakali Vatral means: Well, it the sundried form of Black Nightshade(type of berry)

Ven Pongal

2012-04-23T21:17:00.001+05:30

Hi
I have been away from blogging for a month now and I already feel lost. I am still not able to get the feel of this new blogger......I dont like this at all...but I guess...I have to learn to use it all over again:-(.
Well coming back to blogging with Blogging marathon with the theme of "Thali". For the day 1 I chose to cook a sumptuous breakfast thali...a very south Indian Tamil one and Ven pongal cannot escape a Tamil breakfast thali.This thali has soft idli's,
Dosai,

Vadai, Onion Sambar,

Coconut chutney ,

Molaga podi

Venpongal and a healthy fruit.
VEN PONGAL

INGREDIENTS
Raw rice      1 cup
Green gram dhal 1/4 cup
Milk                 1 1/2 cup
Water               1 1/2 cup
Cumin seeds     1tsp
Pepper             1 tsp
Ginger    1/4" piece
Curry leaves    few
Ghee               2-3 tbsp
Salt                   to taste
PREPARATION
Crush pepper and cumin seeds coarsely
Wash both rice and dhal together
Cook this with the milk and water combined till it turns mushy. I cook it in the cooker upto 3 whistles.
Remove the lid aftr the pressure has subsided and mash well.
Add the grated ginger and curry leaves to this and mix well. Add salt to this and mix well. Now continue to cook this in low flame.
Heat a pan with the required ghee. Fry the coarsely powdered cumin and pepper in this.
Add this to the pongal and cook for 5 more minutes.
Switch off the stove and serve with more ghee if necesary
Linking this to Thali mela by Srivalli
Heat a pan with the ghee
Check out Bm#15 for the other exciting recipes by fellow marathoners

Strawberry Lassi

2012-04-15T18:13:00.000+05:30

Let me start with sincere apologies to both Radhika who diligently hosts Blog Hop Wednesday month after month and Prabha with whom i am paired with for this month.I missed the linking to the linky by few hours.
Prabh's space has many lovely recipes ans since i had strawberries in my refridgerator i chose to make this lassi .....a soothing one for this scorching summer.
INGREDIENTS
Starwberries    1 cup
Cold milk        1 cup
Yogurt             1 cup
Sugar              as per taste
PREPARATION
Blend all the ingredients together till smooth
Chill and serve and enjoy the lovely blend of strawberries and cold milk and yogurt and enjoy it
Linnking this is to Blog hop wednesday

Strawberry Pineapple Soda

2012-04-06T23:33:00.000+05:30

HI
For the month of April, we the GOURMET SEVEN decided to beat this summer with cool yummylicious Beverages from Epicurious and I chose to go with Strawberry Pineapple Soda.

Take a sip of this cold Strawberry pineapple soda and experience the tanginess of the pineapple and the sweetness of the strawberry sliding down your throat soothing you and taking you away from the scorching heat.

Sweet Mangalore Aval

2012-03-29T21:43:00.000+05:30

I wonder who could have named this simple dish like that:-).I remember my mom making this when we were back from school. Have asked her a couple of times about the intriguing name, but she didn't know. Anyway...WHAT IS IN THE NAME??????If you are person who likes sweet and spiciness at the same time then this one is for you.
INGREDIENTS
Beaten Rice Flakes/Aval   1cup(thin variety)
Red chillies                  2
Coriaander seeds         2 tsp
Cumin seeds              1 tsp
Grated coconut         1/2 cup
Jaggery                3-4 tbsp
Ghee 1 tsp
Mustard seeds    1 tsp
Curry leaves few
PREPARATION
Grind coriander seeds, cumin and chillies in a mixer caorsely
Now add the coconut and grind again.
Finally add the jaggery and grind once. It sort of becomes a paste.
Now mix the rice flakes with this thoroughly
Add the necessary salt and mix well
Heat Ghee in a kadai. Add mustard seeds and when they splutter add the fresh curry leaves.
Mix well and serve
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14
Linking this to Kid's Delight, hosted by Rujuta themed on Easy to make Snacks under 30 mins

Corn Paneer Aloo chat

2012-03-28T22:16:00.000+05:30

When you have a kiddo who loves aloo, paneer, it is pretty much easy to whip in this chat.The tangy chatpata taste lingers on and the experience it just awesome. Without much ado let me go straight to the recipe
INGREDIENTS

Recipe source: Adapted from Paneer by Tarla dalal
Paneer cubes 2 cup
Baby potatoes 2 cup
Sweet corn 1 cup
Green chillies 2
Chat masala 2tsp
Lemon 1/2
Salt to taste
Oil for shallow frying
PREPARATION

Cook the corn until tender
Cook the baby potatoes till soft, drain, remove the skin and keep aside
Cut the paneer into cubes
Heat oil in a kadai. Shallow fry the potatoes, paneer in batch till they turn slightly brownish. Let it rest on an absorbent paper. Finally fry the green chillies in the same oil and take it out
Mix everything in a bowl. Sprinkle salt and chat masala.
Mix well. Squeeze lime and see your kiddo enjoy the snack:-)

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14
Linking this to Kid's Delight, hosted by Rujuta themed on Easy to make Snacks under 30 mins

Eggless Microwave Chocolate Cup Cake

2012-03-27T21:30:00.001+05:30

Hi
5th day into the quick snacks Marathon, I was sort of getting stuck.I wanted to cook something which I have never done earlier and my daughter was there to help me out. She being a chocoholic had bookmarked a recipe from Tomato Blues which would be ready in a jiffy.I looked through the recipe to see the ingredients and I had all the ingredients. So here is my snack for today though this could have been better as a dessert!!!!
INGREDIENTS
All purpose flour 6tbsp
Cocoa powder 2 tbsp
Powdered sugar 6 tbsp
Chocolate biscuits 3
Baking powder 1/4 tsp
Salt a pinch
Oil 6tbsp
Milk 6tbsp
Vanilla 1/8tsp

PREPARATION
Mix all the ingredients in a wide mouth vessel
Make a well in the center
Add oil, milk and vanilla
Whisk everything together well
Pour into 4 ramekins . If you do no have ramekins pour it into microwave safe teacups
Cook in micro high more for 1 minute.
Prick with a toothpick at the center and see if it comes out clean. If there is some moist batter sticking to the toothpick , cook for 20 more seconds
Voila......you have ~~baked~~ cooked the delicious chocolate cake in a jiffy
Go ahead and show off your culinary skills
Serving Suggestions: Serve warm with a dollop of vanilla icecream!!!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14
Linking this to Kid's Delight, hosted by Rujuta themed on Easy to make Snacks under 30 mins
Linking this to MEC started by Srivalli and hosted by Privish

Palak Pakoras

2012-03-26T20:29:00.000+05:30

Right from the day I set my eyes on these pakoras at Madhuri's blog, I have been wanting to try this.Whenever there is palak at home, either I did not feel like frying , or my daughter wanted something sweet that particular day or for some reason frying these golden beauties was getting postponed indefinetely. Today I decided that "Come what may...I shall fry these yummy pakoras" and I definitely do not repent.These pakoras came out so perfect , crunchy with a burst of flavours and textures as you eat into it. I wish i could parcel this to Baroda and Bhubaneshwar (niece and nephew)

INGREDIENTS
Palak 1 bunch
Onion 1
Garlic 2 cloves
Chilli powder 1 tsp
Cumin powder 1 tsp
Gram flour 1 cup
Rice flour 3 tbsp
Oil for deep frying
Salt to taste
PREPARATION

Cut the palak , onion and garlic very finely
Mix all the ingredients in a bowl adding water little by little.
The consistency of the dough should like the chapathi dough.
Heat oil in a kadai.
Pinch small balls from this dough and roll between greased palms.
When it heats up sufficiently,Fry these pakoras in batches till they turn golden brown and the sizzling stops
Drain in on an absorbent paper and serve hot with spicy tangy tomato sauce
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14
Linking this to Kid's Delight, hosted by Rujuta themed on Easy to make Snacks under 30 mins

Thank you Madhuri for this wonderful recipe

Schezuan Gobi

2012-03-25T19:04:00.000+05:30

Hi
I am a little wary of weekends....Well that is because i think it a holiday for me from the kitchen and my family thinks it is holiday for them from their routine....meaning they will want something different, nice, delicious food to be dished out at regular intervals:-)Jokes apart:-)...I love the weekends as I get to spend some quality time with my family.And snacks on weekends need to be everyone's favourite too. So schezuan gobi is my daughters favourite and my hubby happens to like it too
INGREDIENTS
Cauliflower 1cup( small flowerlets)
Onion 1
Green pepper 1
Garlic ginger paste 1 tsp
Green chilli paste 1 tsp
Tomato sauce 2 tbsp
Soya sauce 2 tsp
Corn flour 1 tbsp
Spring onion white 1/4 cup
Spring onion green 1/4 cup
Vinegar 2 tsp
Brown sugar 1/2 tbsp
Oil 2 tbsp
Salt to taste
FOR MARINADE
Black pepper powder a pinch
Ginger garlic paste 1 tsp
Corn flour 1 tbsp
Water 3-4 tbsp
Salt to taste

PREPARATION
Cut the cauliflower into small flowerlets. Boil them for 2 minutes in very hot water.Drain and remove the moisture.
Slice the onions very thinly. Cut the capsicum into thin slices. Chop the spring onions likewise
Marinate the cut cauliflower in the ingredients listed below MARINADE for 10 minutes.
Heat a pan with very less oil and and shallow fry the marinated cauliflower in batches
In the and keep aside same pan add 1 tbsp of oil and saute the onions. When they turn transparent add the ginger garlic paste.Add the chilli paste and fry.
Now dunk in the cut capsicum and fry for 2 minutes. Add the sauces and fry on high flame.
Now add the fried cauliflower and salt and mix well.Add the Spring onion green and fry for another 2 minutes taking care not to burn the veggies.
Mix the corn flour in 3-4 tbsp of water and pour it into this. Mix well and cook for another 2 minutes.
Switch off the stove
Serve warm

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14
Linking this to Kid's Delight, hosted by Rujuta themed on Easy to make Snacks under 30 mins

Tomato Dhokla

2012-03-24T22:01:00.000+05:30

I have cooked Dhokla and peas dhokla. But this name intrigued me when I saw it on Radhika's space.Since I am doing kids delight under 30 minutes as theme,I decided to try this and it was perfect snack for my daughter. My nephew happened to visit us today and he gave a thumbs up too.This is a perfect guilt free snack for not only a kid but for us too:-)

INGREDIENTS
Gram flour 1 cup
Tomato 1
Water 1/2 cup
Curd 1/2 cup
Ginger paste 1 tsp
Vinegar 1/4 tsp
Chilli powder 1 tsp
Sugar 1tsp
Fruit salt 1tsp
Salt to taste
Oil for greasing

FOR TEMPERING
Mustard seeds 1tsp
Asafoetida a pinch
White sesame seeds 1 tsp
Water 1tbsp
Oil 2 tsp
Coriander leaves for garnish

PREPARATION
Blanch the tomato in 1/2 cup of water. Let it cool. Remove the skin and puree it along with the water. Pass it through a seive and keep it aside
Grease a plate with oil.
Mix together gram flour, chilli powder, salt, sugar in a vessel.
To this dry mixture add curds, Tomato puree, ginger paste and vinegar. Mix well
Now sprinkle the fruit salt on top of the batter.
Mix well and transfer it to a greased plate
Steam for 15 minutes or till a skewer comes out clean. Remove the plate and let it cool
Invert it on a bigger plate and unmould it.
Cut into desired shape
Now heat the oil in a pan. Add mustard seeds and when it crackles add the asafoetida and sesame seeds.. Switch off the fire and let it cool. Once it cools add 1Tbsp of water and pour this on steamed dhoklas
serve garnished with coriander leaves and fresh grated coconut.
Serve with a tangy green chutney

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14
Linking this to Kid's Delight, hosted by Rujuta themed on Easy to make Snacks under 30 mins

Eggless Carrot corn Muffin

2012-03-23T22:09:00.001+05:30

Hi
Somedays just doesn't happen to be your day.Today has been one of the such days for me. Nothing seems to happen right today. I had bookmarked these muffins from Srivalli's space and set out to bake it for the second week of BM.Did they turn out perfect????....not at all:-(...I guess this was in continuance to my woes.....The highlight being that my first set of muffins, landed up being not baked fully and finding their way into the bin. The culprit being my oven, which had to go on a strike only today when I was baking.But I wouldn't just give up. Baked one more batch of these yummy muffins for my kiddo and it baked just perfectly well.I just hope the rest of the day turns out better!!!!!

Preparation Time:10 mins
Baking time: 20 mins
INGREDIENTS
All Purpose Flour 1 cup
Carrots 1 cup
Corn Kernels 1 cup(cooked)
Fresh Coriander, finely chopped - 1/2 cup
Green chilli 1(optional and cut finely)
Baking Powder 1 tsp
Cooking Soda 1/2 tsp
Salt 1/2 tsp
Curds 1 tbsp
Tomatoes puree 1/2 cup
Milk 3/4 cup
Olive Oil 1 tbsp
PREPARATION
Steam the corn and let it cool
Preheat the oven to 200C
grate the carrots, cut the chillies finely
Mix the flour, baking powder, baking soda and salt.
Add all the ingredients to this and mix well
Spoon it into muffin moulds and bake them for 20-25 minutes
Serve warm
NOTE:you can bake these in microwave too. Check out for the method of cooking in microwave in Srivalli post

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14

Ragi Carrot Dosai

2012-03-22T22:13:00.000+05:30

Did you see the change in look of this page???????Thanks to Anusha...I love this new look.She has done a great job indeed!!!!!
For the final day of Dosa Mania....it is carrot ragi dosa.Very nutritious and healthy dosai.
INGREDIENTS
Ragi flour 1 cup
Urad dhal(whole) 1/4 cup
Carrots 2-3(grated)
Onion 1(cut finely)
Green chillies 2
Ginger 1/2"
Salt to taste
Oil
PREPARATION
Soak urad dhal for 3-4 hrs
Grind urad dhal, carrots, chillies, ginger and salt into a smooth frothy paste
Add ragi flour to this and mix well
Add cut onion to this batter and mix well.
Add the necessary amount of water so that it is of dropping consistency
Heat a tava and grease it lightly with oil
Pour a ladleful of the batter on the tava and spread it using a circular motion, to make a thin dosai, keeping it in very low flame
Drizzle a little oil on the sides and cook.
When the lower side turns a little brown. turn over and cook on the other side
Repeat with the remaining batter to make those dosas

Serve hot with coconut mint chutney!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#14