veg junction

Badam Paneer Kabab

2012-03-01T10:00:00.000+05:30

For the final day of BM#13 I chose to experiment a little. When i tasted The walnut sheekh kabab , I decided I could experiment by substituting the walnut with almonds and I must say It was just perfect.

INGREDIENTS
Potatoes 2
Paneer 1/2 cup
Almonds 20
chilli powder 1 tsp
Garam masala 1/2 tsp
Kasuri methi 1 tsp
Rava 1 tbsp
Oil for shallow frying
Salt to taste
PREPARATION

Cook the potatoes and mash well
Soak almond in water for 1 hr. Remove the skin and grind it without water
Mix all the ingredients and make small kebabs
Shallow fry with minimum ol and serve hot with mint chutney
You will surely love this!!
Linking this to Kebab mela by Srivalli

Check out BM#13 for the wonderful recipes of fellow marathoners

Walnut Sheekh Kabab

2012-02-28T20:16:00.000+05:30

Hi
How are you all enjoying the vegatarian verson of kabab's?Well...my family is definitely enjoying:-)For the 6th day of Kabab marathon I chose Sanjeev kapoor's Akhrot sheekh kabab.

As I have followed the recipe without tweaking, I am not repeating the recipe. You can see the recipe here
Linking this to Kabab mela by srivalli

Check out BM#13 for the lovely culinary creations of fellow marathoners

Vegetable Shammi Kabab

2012-02-27T21:32:00.000+05:30

Day 5 of Bm#13 and here I am with a fool proof recipe of Vegetable Shammi Kabab. This recipe is from Vahrevah but as usual have tweaked it, I have avoided using the pomegranate as my daughter will not eat it in any savoury dish.This is first time that I have used Raw banana in any kabab

INGREDIENTS
Banana raw 1
Boiled bengalgram dal 1/2 cup
Daniya powder          1 tsp
Cumin Powder          1/2 tsp
Chilli powder            1 tsp
Garam masala          1/2 tsp
Amchur powder       1/2 tsp
Paneer filling 1/4 cup

PREPARATION

cook the banana in water, cool it and remove the skin.

Cook the bengal gram dal in cooker and let it cool. Strain the water and mash it well

Cut the onions very finely

Heat oil in a pan and saute the onions. When transparent add all the dry powders and mix well.

Now add the mashed banana and cooked dal and mix well.

Cook till all the moisture evaporates

Add salt and mix well. Switch off the fire and let it cool

Take small ball of this mixture, flatten like a tikki ,Keep little filling inside, reshape in to a ball and again flatten it and shallow fry on a hot tawa till both the sides turn golden brown

Serve hot

Linking this to Kabab mela by srivalli

Check out what the other marathoners are upto here at BM#13

Kaale Chane Ki Kabab

2012-02-26T20:43:00.000+05:30

Kaala Chana a variety of chickpea is high in protein and is definitely good for growing kids and diabetics since it is rich in dietary fiber and low glycemic index. When this is made into a guilt free snack , it is just out of the world.This snack is loaded with all the goodness you can ask for and I must say it is very easy to prepare at home. So why don't you try this!!!!

INGREDIENTS
Kala Channa     1 cup
Bengal gram dhal 1/4 cup
Onion                 1
Garam masala     1/2 tsp
Oil                    for shallow frying

PREPARATION
Soak the chana in enough water for nearly 12-14hrs
Cook it with bengal gram dhal and salt until it becomes soft but not mushy. I cooked it in cooker for upto 5 whistles. Let it cool
Now transfer this to a colander and let all the water drip out.Make sure there is no water remaining in it.
Grind it into a soft mass/litlle powdery without adding any water
Transfer this to a bowl. Add cut onions,chilli powder and garam masala to this and mix well.
Take small ball of this mixture and flatten it a little like a tikki.
Shallow fry this with very little oil on both sides.When one side turns brown flip it to the other side and let it cook for 2 minutes.
Serve hot

We all loved this guilt free snack and when u bite it , it just melts away in your mouth...a buttery like softness. This recipe is definitely a keeper
Linking this to Kebab Mela by Srivalli

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Sweet Corn Sheekh Kebab

2012-02-25T23:12:00.000+05:30

Third day into kebab week and I am all set for another variety of kebab. Today it is sweet corn kebab from Tarla dalal. I have tweaked the recipe a little to suit my taste.

INGREDIENTS

Potatoes   4 (medium)
Sweet corn 1 cup
Green chillies 2
Onion            1
Chilli powder 1/4 tsp
Garam masala    1tsp
Oil                   2 tsp
Ghee                 1tsp
Salt                   to taste

PREPARATION

Boil the potatoes, remove the skin, mash it and keep it aside.
Cook the sweet corn kernels without water and let it cool
Cut the onions and chillies into very fine pieces
Heat the oil in a pan and saute the onions till they turn transparent. Now add all other ingredients except ghee and cook for 2 minutes.
Switch off the fire and let it cool
Prepare the charcoal barbeque
Take one ball of this mixture and press it around the skewer and arrange it on the prepared grill/ charcoal barbeque, apply ghee on it and and let it cook for 5-10 minutes.(This timing is for charcoal barbeque only)
Let it brown on one side and then flip it to the other side and again cook it for till it browns
Serve it hot!

Linking this to Kebab Mela by Srivalli

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Vegetable Sheekh Kebab

2012-02-24T21:51:00.000+05:30

For the 2nd day of BM#13 I decided to make some soft vegetable kebabs.I just understood that it is so very easy to make these kebabs at home wit the veggies you might use regularly. This set me to think...Why the hell did I keep ordering these from restaurants??The obvious answer is I was apprehensive about the usage of barbeque...scared if I might mess up with it.I guess once I am pushed out of the comfort zone I am ready to try any cuisine and I must thank Valli for this. But for this marathon I would not have dared to make kebabs at home!!

INGREDIENTS

Potatoes 4 (medium sized)
Carrot 1
Onion 1
French beans 5-6
Peas 1/4 cup
Ginger garlic paste 1 tsp
Chilli powder 2 tsp
Garam masala 1 tsp
Oil 2 tsp
Ghee 1 tsp
Salt to taste

PREPARATION

Boil the potatoes.cool it completely. Peel and mash well
Grate the carrot
Dice the onion finely and cut the beans finely
Cook the peas without water
Heat oil in a pan and saute onions, carrot ,beans for 2 minutes and then add the ginger garlic paste and saute it for 2 more minutes. Switch off the fire and cool it
Add this to the potato mixture. Add the cooked peas, chilli powder, garam masala and salt to this. Mix well. cool it completely
Prepare the charcoal barbeque
Take one ball of this mixture and press it around the skewer and arrange it on the prepared grill/ charcoal barbeque, apply ghee on it and and let it cook for 5-10 minutes.(This timing is for charcoal barbeque only)
Let it brown on one side and then flip it to the other side and again cook it for till it browns
Serve it hot!

Linking this to Kebab Mela by Srivalli

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Beetroot chutney

2012-02-24T21:47:00.000+05:30

Hi
As usual I am posting this post for Taste and Create at the last minute. I am sure Min will make it mandatory to post earlier from next month on.Anyway for this month I am paired with Pinks Recipe Diary and I chose to cook her beetroot chutnety. I followed her recipe so am not repeating it here. Please head over to her blog to see this yummy chutney

Vegetarian Sheekh Kebab

2012-02-23T21:47:00.000+05:30

According to wiki Kebabs originated in Persia. It mostly meat pieces arranged on a skewer and grilled on a charcoal barbeque. But we come across many variations of the kebab like shallow fried, deep fried, grilled, baked and even steamed.If you are a vegetarian like me and want some vegetarian variations of this kebab , you are are the right place. For the next seven days, you can virtually taste different types of kebabs at Veg junction:-)

INGREDIENTS
Green gram dhal(yellow dhal) 1 cup
Potatoes 3 (medium)
Chilli powder 1 1/2 tsp
Garam masala 2 tsp
Coriander 2 tbsp
Salt to taste
Ghee 2 tsp

PREPARATION
Cook the dhal in just enough water till it cooks and the water evaporates.Cook it in open pot and not in cooker. Else it will become mushy. Let it cool
Cook the potatoes with skin in microwave without water. You can steam cook it too. But i use microwave as there is no water retention in potatoes and is quite dry.
The procedure for cooking the potato in microwave will be shown in the later posts
When the potatoes have cooled , mash it well.
Now mix the potatoes with dhal,chilli powder, garam masala and salt.
Take one ball of this mixture and press it around the skewer and arrange it on the prepared grill/ charcoal barbeque, apply ghee on it and and let it cook for 5-10 minutes.(This timing is for charcoal barbeque only)
Let it brown on one side and then flip it to the other side and again cook it for till it browns
Serve it hot!!!!!!!
ooh....I love these!!!!!!!

Linking this to Kebab Mela by Srivalli

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Inji Rasam/Ginger Rasam

2012-02-22T22:14:00.000+05:30

For the seventh day of Blogging Marathon, I ran out of ideas for rasam varieties and just then my SIL came to my rescue;-)When we met their family the other day for dinner ,she was asking me about this marathon and then suggested that I should try this out.Faithfully I did try and I must say that this is one flavourful rasam. Loved the mild flavour of ginger in it.
INGREDIENTS
FOR THE DAL
Tuvar dal 1/4 cup
Water 1/2 cup
Turmeric powder 1/4 tsp
Oil few drops
FOR THE RASAM
Tomato 1
Red chillies 2
Pepper 1/2 tsp
Ghee 1tsp
Ginger 1/2" piece
Turmeric powder 1/4 tsp
Curry leaves few
Coriander leaves 1tbsp
Lemon 1
Asafoetida 1/4 tsp
FOR TEMPERING
Mustard seeds 1/2 tsp
Oil 1 tsp

PREPARATION
Cook the dhal with water, turmeric powder and oil till soft. Cook it in pressure cooker upto 4 whistles
Heat a pan with ghee.Fry the red chillies and pepper in it. Cool it and powder it finely
Boil the dal with enough water in a pan. Add the cut tomatoes,turmeric powder and cut coriander to this and boil well
Now add asafoetida and chilli-pepper powder and mix well. Now lower the flame so that the rasam mixture does not boil. It should only heat up for 5 minutes.
Add the curry leaves and coriander and switch off the fire.
Meanwhile grind the ginger with a little water. Strain this and reserve the ginger juice.
Add the ginger juice to rasam and mix well. Heat for 2 minutes.
Switch off the heat and squeeze the lemon. Keep it aside
Now heat oil in a kadai and add mustard seeds to it. Once it splutters add it to the hot rasam
Now squeeze the lemon juice in it.
Serve hot with rice and curry
Mix well and serve with hot rice and curry
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13
Thank you Lashmi Manni for this wonderful rasam...very tasty!!!!!

Lemon Rasam

2012-02-21T22:20:00.000+05:30

Hi
Day 6 of Bm#13 and it is Lemon Rasam from veg junction.This rasam without the usual tamarind tastes good and has a lovely yellow colour.
INGREDIENTS
FOR THE DAL
Tuvar dal 1/4 cup
Water 1/2 cup
Turmeric powder 1/4 tsp
Oil few drops
FOR THE RASAM
Tomato 1
Green chillies 2
Ginger 14" piece
Turmeric powder 1/4 tsp
Curry leaves few
Coriander leaves 1tbsp
Rasam powder 1/2 tsp
Lemon 1
Asafoetida 1/4 tsp
FOR TEMPERING
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Oil 1 tsp

PREPARATION
Cook the dhal with water, turmeric powder and oil till soft. Cook it in pressure cooker upto 4 whistles
Heat a pan with oil. Ad mustard seeds and when it crackles add the cumin seeds. Let it sizzle.
Now add the green chillies and saute for a minute and then add the cut tomatoes and turmeric powder and saute till it turns mushy.
Now add the dhal mixture, asafoetida and rasam powder and mix well. Let it boil. Now add more water to get the required consistency and the salt. Mix well. Let it boil on a very low flame for 5 minutes.
Add the curry leaves and coriander and switch off the fire.
Now squeeze the lemon juice in it.
Mix well and serve with hot rice and curry
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Garlic Rasam/Poondu Rasam

2012-02-20T10:39:00.000+05:30

My daughter's favourite...since it has the garlic flavour. Very easy to make ND PLEASE MY DAUGHTER:-)
INGREDIENTS
Tamarind marble sized
Curry leaves few
Asafoetida 1/4 tsp
FOR RASAM POWDER
Tuvar dal/ Red gram dal 2 tsp
Red chilli 2
Pepper 1 tsp
Cumin 1 tsp
Garlic 2 cloves
Oil 1 tsp
Curry leaves few
Salt to taste
FOR TEMPERING
Ghee/ Oil 2tsp
Mustard seeds 1 tsp
Cumin Seeds 1tsp

PREPARATION
Soak the tamarind in luke warm water for 15-20 minutes.
Squeeze it well and get the extract. If need be add more water to get the remaining extract. Add water to this to make 2-3 cups of thin tamarind juice. Keep it aside
Heat oil in a pan and roast the dal, pepper, chillies, cumin seeds till the dhal turns light brown in colour. Now add the curry leaves, garlic and roast for 1 minute in medium lame. Switch of the fire and let it cool.Powder it coarsely and keep aside
Now transfer the tamarind juice to a small pan and boil it till the raw smell of the tamarind goes away. Add salt and asafoetida to this and boil for 1 minute.
Now reduce the flame, add the above rasam powder and let it cook for another 2 minutes in a low flame. The trick is not to let this rasam mixture BOIl.It should just keep heating.Now add the curry leaves and switch of the fire.
Heat Ghee/Oil in a pan/kadai. Add mustard seeds and when it crackles add the cumin seeds and pour this hot mixture into the prepared rasam
Serve hot with rice and curry!!!!!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Milagu Rasam

2012-02-19T19:23:00.000+05:30

Hi
This is a Super tasty rasam that I have learn't from my MIL.She usually cooks this rasam when she runs out of Rasam powder:-)...Yes..You guessed it right...No rasam powder in this rasam, and if you are wondering how it can be cooked without the main basic ingredient check it out

INGREDIENTS
Tamarind a small marble sized
Tomato 2 big
Chilli Powder 1 tsp
Crushed pepper powder 1tsp
Turmeric powder 1/4 tsp
Asafoetida 1/2 tsp
Tuvar dhal/red gram dhal 3 tbsp
coriander leaves 1 tbsp
Curry leaves few
FOR TEMPERING
oil 1 tsp
Mustard seeds 1/2 tsp
Salt to taste

PREPARATION
Cook the dhal till it is mushy. I cook it in cooker for 4 whistles.
Soak tamarind and tomato in a vessel with enough water and heat it till it boils. Let it cool.Once cooled remove the skin of the tomato and crush the tomato. squeeze the tamarind and remove only the remainder skin
Now heat this tamarind-tomato water with salt, asafoetida and turmeric powder. Let it boil and then add the chilli powder. Mix well and let it boil again for 1 minute. Now add the crushed pepper powder and heat for 1 more minute
Now add the dhal water with the dhal and continue to cook for another 2-3 minutes.
Garnish with cut coriander and curry leaves
Remove from heat and keep it aside
Now heat the oil in a small kadai and add the mustard seeds. Once they crackle add the cumin seeds and pour this sizzling mixture into the hot rasam
Serve hot with white rice and curry of your choice
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Mint Rasam

2012-02-18T22:12:00.000+05:30

HI
Have you ever added Mint to rasam??Try this and you will love it. The flavour is so good that you will not stop sipping it.We make this rasam in a way very similar to Tomato Rasam.
INGREDIENTS
Tamarind a small marble sized
Tomato 2 big
Rasam Powder 2 tsp
Turmeric powder 1/4 tsp
Asafoetida 1/4 tsp
Tuvar dhal/red gram dhal 3 tbsp
Mint Leaves 2 tbsp
oil 1 tsp
Salt to taste
FOR TEMPERING
Oil 1tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp

PREPARATION
Cut the tomatoes finely
Cook the dhal till it is mushy. I cook it in cooker for 4 whistles.
Soak tamarind in a bowl with enough warm water for 20 minutes. Let it cool.Once cooled squeeze the tamarind and get 1 cup of extract adding the required amount of water
Heat a pan, add 1 tsp oil and add the cut tomato and saute it for 2 minutes. Now add the washed mint leaves and cook for 1 minute.
Now add the reserved tamarind extract and let this mixture boil. When it starts to boil add salt, asafoetida and turmeric powder and boil for 1 minute. Now add the rasam powder. Mix well and let it boil again.
Time to add the dhal water with the dhal and continue to cook for another 2-3 minutes.
Garnish with cut coriander and curry leaves
Remove from heat and keep it aside
Now heat the oil in a small kadai and add the mustard seeds. Once they crackle add the cumin seeds and pour this sizzling mixture into the hot rasam
Serve hot with white rice and curry of your choice

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Jeera Milagu Rasam

2012-02-17T18:36:00.000+05:30

Hi
This rasam has the predominant flovour of Cumin and pepper.This rasam is devoid of any dal, hence it is easy on digestion too. This is mandatory in most Tamil homes when you are down with fever/cold.They say having a glass of this hot rasam will relieve you of any body pain. Definitely soothes your taste bud when you have a severe cold.
INGREDIENTS
Tamarind marble sized
Curry leaves few
Asafoetida 1/4 tsp
FOR RASAM POWDER
Tuvar dal/ Red gram dal 2 tsp
Red chilli 2
Pepper 1 tsp
Cumin 1 tsp
Oil 1 tsp
Curry leaves fw
Salt to taste
FOR TEMPERING
Ghee/ Oil 2tsp
Mustard seeds 1 tsp
Cumin Seeds 1tsp

PREPARATION
Soak the tamarind in luke warm water for 15-20 minutes.
Squeeze it well and get the extract. If need be add more water to get the remaining extract. Add water to this to make 2-3 cups of thin tamarind juice. Keep it aside
Heat oil in a pan and roast the dal, pepper, chillies, cumin seeds till the dhal turns light brown in colour. Now add the curry leaves and roast for 1 minute in medium lame. Switch of the fire and let it cool.Powder it coarsely and keep aside
Now transfer the tamarind juice to a small pan and boil it till the raw smell of the tamarind goes away. Add salt and asafoetida to this and boil for 1 minute.
Now reduce the flame, add the above rasam powder and let it cook for another 2 minutes in a low flame. The trick is not to let this rasam mixture BOIl.It should just keep heating.Now add the curry leaves and switch of the fire.
Heat Ghee/Oil in a pan/kadai. Add mustard seeds and when it crackles add the cumin seeds and pour this hot mixture into the prepared rasam
Serve hot with rice and curry!!!!!

Linking this hot Rasam to Blogging Marathon#13. Please do come with me to see the other marathoners recipes for the day

Carrot Almond Ginger Soup

2012-02-16T10:42:00.001+05:30

Hi
This month for Magic Mingle Kalyani selected almonds and ginger as the two core ingredients.Since we like carrot soup I thought This would be a tastier version with those crunchy almond flakes and the flavour from the ground ginger .So here goes my soup with the magic ingredients
INGREDIENTS
Carrot 2
Potato 1
Onion 1
Almonds 1/4 cup+1 tbsp
Ginger 1" piece
Oil 1 tsp
Salt to taste

PREPARATION
Soak the almonds in water for 1/2 hr and remove the skin.Slice only 1/4 cup of almonds. Reserve the rest
Slice the onions.
Peel the potato
Heat the oil in the pressure cooker and saute the onions till they become transparent
Now add the potato, carrot to this with enough water and pressure cook it till 3 whistles . Switch off the fire and cool it.Once completely cool add the reserved 1 tbsp almonds and ginger to cooked vegetables and grind it into a smooth paste.
Transfer it back to the pressure cooker. Ad more water to get the required consistency and mix well. Now add the sliced almonds to this and cook in a very low flame for 5 minutes
Serve hot with a dash of fresh ground pepper to it.
Linking this to Magic Mingle#2

Tomata Rasam/ Thakkali Rasam

2012-02-16T07:14:00.000+05:30

Hi
After the much needed holiday (Had a great holiday at Srilanka) I am back to blogging with Blogging Marathon #13
For the first week I have decided to blog about RASAM...yes one of the comfort food for south Indians:-)For day 1 it is Tomato Rasam. Can you believe that it was my dear hubby who taught me do cook rasam this way. Since then I always have been making this rasam and my daughter is the biggest fan of this rasam!!!!(I can see a big grin on my hubby's face:-) )

Check out the preparation of our rasam powder
INGREDIENTS FOR RASAM POWDER
Coriander seeds/Daniya 3 cups
Tuvar Dal/ Red Gram Dal 1/2 cup
Gram Dal 2 tbsp
Pepper 1/2 cup
Jeera 1/2 cup
Chillies 6-8 cups
Dry curry leaves 1/4 cup(optional)
Turmeric powder 2 tsp
PREPARATION
Roast all the ingredients in a dry pan one at each time
Cool it
Grind to a very fine powder and store in a airtight container
INGREDIENTS FOR RASAM
Tamarind a small marble sized
Tomato 2 big
Rasam Powder 2 tsp
Turmeric powder 1/4 tsp
Asafoetida 1/4 tsp
Tuvar dhal/red gram dhal 3 tbsp
coriander leaves 1 tbsp
Curry leaves few
oil 1 tsp for tempering
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Salt to taste
PREPARATION
Cook the dhal till it is mushy. I cook it in cooker for 4 whistles.
Soak tamarind and tomato in a vessel with enough water and heat it till it boils. Let it cool.Once cooled remove the skin of the tomato and crush the tomato. squeeze the tamarind and remove only the remainder skin
Now heat this tamarind-tomato water with salt, asafoetida and turmeric powder. Let it boil and then add the rasam powder. Mix well and let it boil again for 1 minute.
Now add the dhal water with the dhal and continue to cook for another 2-3 minutes.
Garnish with cut coriander and curry leaves
Remove from heat and keep it aside
Now heat the oil in a small kadai and add the mustard seeds. Once they crackle add the cumin seeds and pour this sizzling mixture into the hot rasam
Serve hot with white rice and curry of your choice

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#13

Goda Phovu

2012-02-10T19:03:00.000+05:30

For this Blog Hop wednesday by Radhika I am paired with Sweatha of Tasty Curry Leaf. It is a long time since I made any sweet dish and hence decided to try out her Goda phovu.This recipe looked very easy and quick to make .
You can see the original recipe here. Since i have followed her recipe exactly,I a not writing it again

This was a very quick snack that i prepared and tasted delicious too.
Thank you Sweatha for this wonderful recipe

Kids Delight-Colour Palette Round up

2012-02-09T07:03:00.002+05:30

Thank you everyone who sent me all those colourful healthy dishes.I am overwhemled at the response.I appreciate the effort of everyone of you who come up with such innovative ideas to sneak in all those veggies and fruits in your kids dishes. Thank you once again for making this event a success.
Do have a look at the colour palette
Kalyani sent in her enticing carrot cheese burger

Nivedita...my friend and a great blogger has sent the healthy Double decker Paratha's

Then came my way these beautiful dishes sent in by Anisha
Eggless pineapple upside down cake

Potato wedges with Tomato Capsicum Sauce

Carrot Cup Cakes

Sravani's colourful entry is Mango Strawberry Smoothie

Anusha sent in her healthy Carrot Pulao

Vaishali's yummy spicy and sweet fruit kebab will be every kids delight:-)

Jaleela sent in her Bow Biscuits for the kiddos
Sona sent her truly colourful creative delights
Chips and jelly flowers

Marshmellow pops

Maduram's colour Palette consisted of
Super soft sponge Dosas

Spinach Smoothie

Kavitha sent in Spicy Puffed rice

Akheela sent in her cool cucumber salad

Sweatha sent in delicious Mixed vegetable Pulao

Pradnya's colourful eggless strawberry Raspberry souffle is my kid's delight

Sudha's Raspberry Almond bars will win over every kid

Gayatri sent in her Mullu Murungai Chapathi...she knows how to sneak in healthy food for the kiddo!!

And Palak kofta curry

Roshni sent in healthy carrot wheat dosa

Richa sent in her Raw Banana Patties. I am sure all kid's would love to have these!!

Vardhini sent in her Rava idli ...yummm

Deeksha's Cute Little Paneer Mawa Circles definitely won over my kid's heart

Kavitha sent her Paneer Chilli ....Is it only the kid's delight...No...Even mine:-)

Anusha's Beetroot Halwa makes me drool!!

Ayeesha sent in yummy Rava tikkis

Suma sent in her colourful Cilantro Carrot Rice

Rasyachari Srinath of Rascookbook sent in Vermicelli pulao

Nupur of UK Rasoi sent in
Choorha Matar

Khandvi

Baked egg in spinach and potato mash

And which kid would say no to sandwiches......
Here comes Srivalli's Grilled Aloo Sandwich

While i was writing this post, I was wondering as to why I am missing Priya's entry.....Priya never misses any event..and then I saw that I have indeed missed her NINE entries. Wih due apologies to Priya, I am editing this post and publishing it again with her nine yummy entries
Whole Wheat Pumpkin Dinner Rolls

Eggless yellow Sponge cake

Baked Beets And Sprouted Chikpea cutlets

Egglss Pumpkin Oats Muffin

Pumpkin Poppy seed Buns

Eggless Sweet Potato And Raisin Cookies

Cheese stuffed Tomato Buns

Eggless Cinnamon Orange Cake

Eggless Almond Chocolate Flax seed cake

Do hop on to the space of these wonderful bloggers to have these colourful recipes.
Thank you Srivalli for giving me the opportunity to host this event and Thank you friends for sending in all these entries.I am off to my kitchen to try these out!!!!

Chocolate Fruit Cake for The Gourmet Seven

2012-02-04T09:00:00.002+05:30

HI'
Month of February , the thing that comes to anyone's mind would be valentines day!!!!So The Gourmet Seven decided upon the idea of blogging chocolate recipes from BBC foods.So, for this month I have decide to bake a chocolate fruit cake Gourmet style:-)

I have followed the recipe exactly as given by Nigella Lawson ,Hence I am not repeating the recipe here.
This is indeed a very delicious fruit cake which the yummy flavour of chocolate.

Hop on to see what THE GOURMET SEVEN have been cooking for this valentines day!!!!!

Guest Hosting for MEC-February

2012-02-01T20:07:00.003+05:30

Hi
Sorry for the delay in announcing this event....Easy Microwave Cooking. Microwave cooking has taken the gourmet world in a different perspective altogether.It is a boon to working women/men to finish the cooking in a jiffy.I don't go out to work but yet I find cooking most of my regular food in microwave very easy especially when I mutitask. Si I should say this is definitely a boon to one and all when used properly.

So what are you waiting for......Please do cook your favourite in a microwave and send it back to me.
Here are some simple guidelines:
The entire cooking should be done in Microwave ONLY. use of foodprocessor/Blenders allowed.
Multiple recipes are looked forward too:-)
Recipes submitted to other events are also permitted.
Recipes from archives can be accepted ONLY if updated as current posts.
Only Vegetarian entries Please
Non bloggers can also send me the recipes
Please link your recipes to my event and Srivalli's MEC Event announcement
Please send in your entries to my id veena060669(at)gmail(dot)com/veena060669@gmail.com with the following details
Your Name
Your Blog's Name
Recipe Name
Recipe URL
Picture of your dish
Last day of submission is Feb 29th
Use of logo is appreciated

Looking forward to see all those awesome recipes from you
till then
Happy Cooking

Tangy Mango Cabbage Salad, Paneer Pilaf and Coconut Milk Shake for READY STEADY COOK

2012-01-31T18:00:00.001+05:30

Another challenge. You must be aware of Ready steady cook. Here you are given seven mystery ingredients and you have to prepare an appetizer, main course and a dessert using these seven ingredients and pantry ingredients too.

My seven ingredients were
French beans
Cavolo nero substituted with cabbage
Prawns/shrimp substituted with diary... cottage cheese
Dessicated coconut / shredded coconut
Mango
Onion
Leeks
Appetizer
Tangy Cabbage Mango Salad

Raw Mango(shredded) 2 tbsp
Cabbage (thin fine slices) 1/4 cup
Onion (Sliced) 2 tbsp
Leek (thin sliced) 2 tbsp
Oil 2tsp
Pepper powder 1 tsp
Salt to taste
PREPARATION
Mix all the ingredients well and this refreshing salad is ready to be served
MAIN COURSE
Paneer pilaf
INGREDIENTS
BasmatiRice 1 cup(pantry)
Paneer/cottage cheese 1/2 a cup
Onion 1(large,chopped)
French beans 10-12(cut into small bits)
Tomato (tinned)
Chilli powder 1 tsp(dry spices)
Garam masala 1 tsp(dry spices)
Water 2 cups
Salt to taste
PREPARATION
Heat a pan with oil. Saute onions till they become transparent. Now add the tinned tomatoes to it and saute well
To this sauteed mixture add the chilli powder and garammasala.
Finally add the rice to this with the salt.
Add the required amount of water and pressure cook it for 2-3 whistles.
Serve hot with onion raita

DESSERT
COCONUT MILK SHAKE
Coconut 1/2 cup
Milk 1 cup
Sugar 1/4 cup
Cream 2 tbsp
PREPARATION
Blend everything together and serve cold

Thank you Tandy for giving me an opportunity to be a part of Ready Steady Cook

Paneer Paratha

2012-01-29T21:08:00.000+05:30

For the final day of BM12 by Srivalli I am blogging about paneer paratha.A very soft paratha which stays softer evn after it cool down completely. So a perfect lunch box idea can be made with these parathas
INGREDIENTS
Whole wheat flour 1 cup

Salt a pinch

Oil 2 tsp

water as necessary

For the filling

Onion 1

Paneer 200 gms

Ksuri methi 2 tsp

Chilli powder 2 tsp

Salt to taste

Oil to drizzle

PREPARATION

In a bowl mix the flour and salt evenly. Add enough water to make a pliable chapathi dough. Let it rest for 1/2 hour.

Cut the onions finely and crumble the paneer

In another bowl mix oinons, paneer, chilli powder, kasuri methi and salt.

Make small balls from dough. roll it into thin chapathis and keep it aside

Take one rolled chapathi,keep 1 tbsp of filling in it. Close it again into a ball and roll it like a chapathi

Heat a tava on slow fire

Place this stuffed chapathi on it. cook till small bubbles appears on it.

Turn a and cook on the other side too. Drizzle little oil and cook on both sides till they puff up

Serve with a cup of yogurt and a tasty subji

Linking this to BM#12

Paneer Tikki

2012-01-28T21:55:00.000+05:30

Hi
Another paneer starter from veg junction!!!!When you have panner and bread in your refrigerator, what would you plan to do????I tried this Paneer tikki and .....it is YUMMY!!!!!
INGREDIENTS
Paneer 1 cup(crumbled)
Bread 3-4 slices
Onion 1
Potato 1(boiled)
Garam masala 1 tsp
Chilli powder 1 tsp
Oil for shallow frying
Salt to taste

PREPARATION
Boil the potato and mash well
To this add the bread pieces whose crust has been roved. Knead well.
Add the crumbled paneer, cut onions, chilli powder, corn flour, garam masala and salt.
Mix everything well.
Make small balls from these, flatten a little and shallow fry them till they brown on both sides

My sizzling Beauties:-)

Don't these make you drool??
Linking these to Blogging Maraton#12

Corn Paneer Salad

2012-01-27T21:39:00.000+05:30

Have you noticed that in recent times , the cost of store bought paneer has gone up exponentially? well!My daughter feels tht the entire credit should be given to me:-)..Have been using so much of paneer in recent times that even my daughter has started to notice the price!!!OK, coming to today's recipe i wanted some quick refreshing dish after a series of gravies and thus this sald

INGREDIENTS
Sweet Corn 1 cup
Paneer 1 cup(small and cubed)
Pepper Powder 1/2 tsp
Salt to taste

PREPARATION
cook corn in microwave for 5 minutes(with a lid on)
Cool and keep it aside
Mix paneer, corn , pepper powder and salt
Enjoy your refreshing Salad
Linking this to Blogging Maraton#12

Paneer Pakoda

2012-01-26T20:00:00.000+05:30

With so much of paneer stacked at home for this Paneer Marathon ,How could I not fry some chatpata paneer pakoda!!!!!Here is a simple yet delicious recipe for a crunchy chatpata Paneer Pakoda

INGREDIENTS
Paneer small even pieces 1 cup
Green chutney 2 tbsps
Chat masala 2 tsp
Gram Flour 1/2 cup
Red chilli powder 1 tsp
Baking soda a pinch
Water to make the paste
Oil for deep frying

PREPARATION
Make the batter for the pakodas by mixing the gram flour, chilli powder, soda, salt and keep it aside for 5 minutes
Cut the paneer into small cubes. Make a slit in the center half way through the cube for stuff it with the green chutney.
Stuff a little green chutney into each pocket and close it tight.
Sprinkle a little chat masala on each stuffed piece
Now dip each piece in the batter and deep fry till they brown on both sides
Serve hot with a sauce of your choice
Linking this to Blogging Marathon#12