Prabha's Cooking

Eggless Chocolate Brownies

2014-03-10T20:38:00.002-07:00

Today's recipe is gonna be a kids favorite ,Awesome Eggless Chocolate Brownies! This Brownie can be make in no time...Ice creams n Brownies are best combo ever!!

Dry Ingredients:

All purpose Flour- 1/2 cup

Coco Powder-1/2 cup

Baking Powder-1/2 teaspoon

Baking Soda-1/4 teaspoon

Salt- pinch

Sugar - 2 tablespoon

Wet Ingredients:

Butter - 1/2 cup room temperature

Condensed Milk- 1 can (10 oz can)

Thick Yogurt/Sour Cream- 2 table spoon

Vanilla essence - 1/2 teaspoon

Walnuts - 1/2 cup chopped

Hot Water- 1/2 cup

Instant Coffee Powder - 1 tablespoon

Method:

Preheat Oven at 350F. Greased a square pan, with some butter/oil, keep aside.
Take hot water in a cup, add instant coffee powder. Mix well and keep aside.
In wider bowl , sieve all dry ingredients ,one by one.
In another bowl , take the butter ,condensed milk, yogurt, Vanilla mix well in blender for one min.
Slowly add in the dry flour and blend it.
Now, add half of the coffee water ,blend it. Then pour the remaining ,blend it well again.
If you adding Nuts, add it now and mix it very gently with wooden spoon/spatula.
Pour the prepared brownie mixture in greased pan. Bake it, for 35 min or until bakes.
Take out from the Oven ,allow to cool down for 15 min. Slice in to small ,small squares. Carefully take out from the baking try. Arrange it in plate.Dust with some icing sugar(Optional).
Now , mouth melting Eggless Chocolate Brownies are ready to Enjoy!

Tips:

If you adding nuts, it can be Almond, Cashews or mixed nuts.
Adding sugar helps to control the over pouring of Coco. So don't skip it.
If you don't want/don't like coffee flavor ,add hot water alone. Skip the coffee powder.
After its cool completely ,store in airtight box. Can keep it in fridge for up to a four ,five days. Bring to room temperature before serving.

Linking this Recipe to Spicy treats sangeetha's event,Love2Bake

Baked Masal Vadai

2014-02-24T18:31:00.000-08:00

Ingredients:

Onion- 1 medium

Cilantro - some chopped

Curry Leaves -5 leaves chopped

Green Chilly- 1 chopped

Salt

Oil

To Grind:

Chana Dal - 1 cup

Fennel - 1teaspoon

Red chilly-3 nos

Garlic- 2 nos

Ginger - small piece

Method:

Preheat the oven at 400f.Cover the tray with aluminum foil or butter paper ,in which you bake.

Soak Chana dal for 3 -4 hours ,drain all water. Put all together in mixer and grind it coursly. Do not add water.

Transfer the dal mixture in bowl/plate. Add Onion to salt from above list. Mix it well in hands.

Take small amount of mixture ,make it flat in between palm.

Arrange it in the tray.Top some cilantro leaves(Optional). Drizzle it with half teaspoon of oil on each Vadai.

Keep it in oven ,bake it for 15 mins. After then, flip the vadais, drizzle some more oil and bake it for 15 mins.

Once you feel all the Vadais turn crisp, take it out.

Enjoy with cup of tea.

Linking this Recipe to Spicy treats sangeetha's event,Love2Bake

Chocolate Chip Muffins

2014-02-10T20:06:00.000-08:00

Recipe Source: Vahchef
Ingredients:
Maida /All Purpose flour - 100 grams

Powder sugar -100 grams

Butter-7 tablespoon Room Temperature

Chocolate chips- 1/2 cup plus 2 tables spoon

Baking Powder- 1/4 teaspoon

Egg-2

Vanilla Essence-1 teaspoon

Method:

Preheat the Oven at 300f.
Take room temperature butter in a bowl. Cream it well with the wooden spoon. Slowly add in powdered sugar ,mix well.

Break the eggs in a separate bowl, beat well with fork. Add vanilla essence and mix it well.

Pour the egg in to mixture little by little, mix it well with ,wooden spoon.Now, add Maida and baking soda to the mixture, slowly mix it.

Add the half cup of Chocolate chip, mix again.

Line the Muffin/Cup cake tray with liners,or grease the pan. Fill the cups to three fourth. Sprinkle some Chocolate chip on top.

Put in to the oven and bake it,for 20 mins or till it bakes.Then keep in it to wire rack for 10 mins and enjoy.

Tips:

Add the egg mixture little by little.Do not all at the once.It'll curdle.

Linking this Recipe to Spicy treats sangeetha's event,Love2Bake

Eggless Orange Tutti Frutti Loaf

2014-01-27T18:56:00.002-08:00

Today's recipe is ,a Cake Loaf with adding some flavorful ingredients. Addition ofTutti frutti gives a nice crunchy texture to the loaf!!Perfect for kids snack and for evening Tea Time. Took the recipe, from Tarladalal.

Ingredients:

Maida - 1 1/4 cups

Baking Powder - 1 1/2 teaspoon

Baking Soda - 1/2 teaspoon

Melted Butter - 4 tablespoon

Condensed milk -3/4 cup

Orange Juice -3 tablespoon

Orange Jam/Any Jam - 3 tablespoon

Vanilla Essence -1 teaspoon

Tutti Frutti - 1/3 cup

Water

Method:

Preheat the oven at 350f.Grease the Loaf pan with little bit of butter and Maida.

Sieve Maida, baking powder and baking soda.

Take a spoon full of Maida ,sprinkle and coat the tutti frutti. Reserve some tutti frutti.

In wider bowl take orange juice, Condensed milk ,butter, orange jam and vanilla essence. Mix it well.

Add the flour in to the mixture, mix gently with wooden spoon.

Add the tutti frutti ,mix slowly.

Now the batter will be very thick, add some water to get a pouring consistency.

Pour the Batter in greased loaf tin.

Sprinkle the reserved tutti frutti on top. Bake it for 30 mins or till it cooks.

Then transfer the loaf in to wire rack for 10 mins,slice it and serve.

Linking this Recipe to Spicy treats sangeetha's event, Love2bake

Homemade Pav Breads/Dinner Rolls

2014-01-20T18:54:00.000-08:00

Today's recipe's Home made Pav Breads/Dinner rolls. You can serve Pav Bread along with spicy Pav Bhaji Masala, Channa masala or simply slice and apply jam n butter.Once you started making this pav at home,am sure you will love it!!Adapted from Vahchef.

Ingredients:

Maida- 3 and half cup

Melted Butter-3 teaspoon

Salt -1/2 teaspoon

Sugar- 1/2 teaspoon

Warm water- 3 and half cup

Yeast- 1 teaspoon

Method:

Add yeast and sugar in to the warm water. Mix it well, using fork. Cover and rest for 15 mins or until yeast proofs.

Once the yeast proofs, add in salt and give it a mix. Then pour the mixture in to the Maida, mix and knead it well. Make in to a nice dough.

Add butter while kneading the dough.

Now, cover the dough with lid. Rest it in warm place for minimum 1 hour.

After one hour, the dough becomes double in volume. Punch the dough in all side, again knead it for 1 min. Then make a medium sized roundels.

Preheat the oven in 350f. Arrange it in a greased tray. Cover the tray, rest it again for 30mins in warm place.

Brush the roundels with milk before keeping in to the oven. Doing this gives a nice golden color on top. Then bake it for 30 mins to 40 mins or until you see golden color on top.

Transfer the bread in to the wire rack ,let it cool down for 15 mins.

That's it our Home Made Pav Buns are ready. Toast the bread with little bit of butter and serve it with Pav Bhaji Masala.

Tips:

You can use Water or Milk, but it should has to be warm not hot. If the add hot milk/water the yeast will not proof.
Switch on the Oven for 5 mins,keep the prepared dough inside for rising. Don't forgot to switch off.
While arranging the roundels in trays, dust the dough with some flour to avoid stickiness.
Keep on eye while the Pav Bread's baking.It may burn fast.

Linking this Recipe to Spicy treats sangeetha's event, Love2bake.

Eggless Sponge Cake /Basic Sponge Cake

2014-01-13T20:09:00.000-08:00

Happy New Year to all my viewers and Friends. This's my first post for the year. Hope i'll not disappoint you guys,sure will come with my recipes.Am glad to being part SpicyTreats Love2bake. Its a weekly event. Every Monday am going to share my baking attempts. Baking cake is very simple, less mess and less ingredients. Once you mix all wet and dry ingredients together, the cake batter will be ready. Then have to bake the in right temperature without burning. That's it your cake will be ready!!

Today am sharing a Egg less Sponge Cake, using condensed milk. This cake turned out very light, spongy and moist. Do try it out. Sure this cake will not disappoint you!! Recipe Follows,

Ingredients:

All Purpose Flour/Maida -1 cup

Condensed Milk -1 cups

Butter -1/2 cup/1 stick room temperature

Milk- 1/3 cup

Baking Soda- 1/2 teaspoon

Baking Powder- 1/2 teaspoon

Vanilla Essence -1/2 teaspoon

Method:

Preheat oven to 350 degree. Grease the cake pan with butter and maida. Keep it aside.

Sieve maida, baking powder and baking soda.

In a wider bowl take butter and condensed milk. Beat it for 1 min in medium speed.Add the vanilla essence ,beat again.

Add the flour mixture slowly, beat it again for one more min. The batter will be thick.

Now add milk, blend it well. Mixture will get moisture now.

Pour the Cake mixture in ,greased it. Tap it well. Bake it for 40 to 50 mins. Keep checking ,to avoid burning.

Take out the cake, check its cooked or not with a tooth pick. Tooth pick has to come out cleanly without sticking any batter. Otherwise you have to bake 10 mins again.

Rest the cake for 15 mins it the cake pan. After the cake turns little warm, transfer to a plate.

Cut the cake in to wedges/any shapes.Once it cools completely ,can store this fridge for one week.

Linking this Recipe to Spicy treats sangeetha's event, Love2Bake .

Brinjal Curry/Kathirikai Curry

2013-08-01T21:58:00.001-07:00

South indian style Brinjal curry, which will go well with all types of rice and Tiffins like chapthi/Idli/Dosa. Use small brinjal for this type of Gravies.Recipe from Vahchef, i changed some to my taste.

Ingredients:

Brinjal/Kathirikai- 8 to 10 small sized

Onion-1/2 medium sized chopped

Tomato-2 nos chopped

Garlic- 2nos

Red Chilly - 4 nos

Coriander seeds - 3 teaspoon

Kas kas- 1teaspoon

Dry Coconut- 1/4 th cup

Tamarind juice-1/4 cup

Salt- To taste

Hing

Turmeric powder

Curry leaves-few

Mustard seeds - 1 teaspoon

Oil

Method:

Wash and wipe the brinjal. Then make a slits in bottom and pan fry it for 2 mins and keep aside.
Add some oil in same pan,put red chilly ,peppercorns, coriander seeds,kas kas and garlic ,fry in medium flame till nice aroma.
Now add Onion saute it for 2 to 3 mins.
Then goes tomato ,saute it for 2 mins in low flame.Take out the mixture in a bowl , allow to cool down completely.
Roast the coconut for few mins or till it gets nice golden brown color.Grind the coconut with onion tomato mixture.Add some water while grinding.
Now heat a kadai with oil, add mustard and curry leaves.Splutter it.
Pinch some hing.Add the ground paste,mix well.
Pour tamarind juice , add salt and turmeric powder.Add some water at this stage, cover with lid and cook for 5 mins in low flame.Check periodically it may stick at the bottom.
After 5 to 10 mins of low flame cooking you can find some oil's losing out from the curry.That means the curry's ready.Serve hot with white rice/Roti/Dosai etc.,

Note:

If you use little more oil to the curry it'll taste delicious.
You can skip adding tomato's, add some more tamarind juice to the curry.

Recipe's off the Vegan Thursday started by Priya.

Paruppu Thovaiyal/Paruppu Thogayal

2013-06-28T12:49:00.000-07:00

Quick and simple side dish for white rice and variety rice.Just need few ingredients to make this Thovaiyal. We like it a lot, with a variety rice.Try this combo and drop your comments!!Happy Weekend guys :)

Ingredients:

Kadali Paruppu/Chana dal-5 tablespoon
Urad dal-2 tablespoon
Garlic pods- 2 small nos.
Red Chilly- 4 nos
Pepper corns- 1/4 teaspoon
Hing- little
Shredded coconut- 1/2 cup
Oil- 1 teaspoon
Salt- As required
Water- Very little

Method:

Heat oil in the pan,once its enough heat add in red chilies, pepper corn,garlic and hing.Saute it in flow flame for 30 to 40 sec.
Now add the kadali parrupu and urad dal to it.Saute it till gets golden color and nice aroma.Fry it about 1 to 2 mins in low flame
Then add the coconut,saute it for 1 more min.

4.Switch of the stove, transfer the mixture in to plate.Allow to cool down completely before grinding.
5.Add salt to the mixture.Grind with out water first,then add a little water to it.Don't pour the water., just
drop a little by little.Grind the thovaiyal in a stiff consistency.
6. That's it Paruppu Thovaiyal's ready.Serve it with any variety rice or plain rice.

Vengaya Poondu Kuzhambu/Onion Garlic Curry

2013-06-27T12:35:00.000-07:00

Ingredients:

Small onion/Shallots-10 nos
Garlic-10 nos
Tamarind - a Small size
Turmeric powder-1/4 teaspoon

To Temper :

Gingelly oil- 2 table spoon
Mustard- 1 teaspoon
Hing- Pinch
Curry leaves - few

Dry roast and grind:

Jeera-2 teaspoon
Coriander seeds- 2teaspoon
Pepper corns-4 nos
Methi seeds- 1/2 teaspoon
Red Chilly -3 nos

Dry roast above items till get nice aroma and changes in color slightly. Transfer in to a plate .Add half teaspoon of oil in a same pan, then add below items, roast and grind with above ingredients.Add little water to get smooth grinding. Roast till coconut gets brown color.

Shredded Coconut- 4 tablespoon
Onion/Shallots-4 nos

Method:

Heat oil in the pan.Splutter mustard ,curry leaves and hing.
Then goes onion and garlic together,stir well it both changes in color.It takes about 1-2 mins in medium flame.
Now add the coconut~spice ground mixture.Add water ,stir it well.Boil for 3 mins.Add salt and turmeric powder.
Take out juice from tamarind. Add the tamarind extract,boil it for another 4-5 min in low flame.
Heat teaspoon of oil and add on the top of Kuzhambu for more appetite.This step is optional.
That's it now Onion garlic Kuzhambu 's ready.Serve it hot with steamed rice.

Note:

Can make this Kuzhambu with regular onions/big onions.
Add few chunks of tomato after the onion ,reduce the tamarind amount.

This Recipe of to Vegan Thursday,

Announcing Vegan Thursdays

2013-06-27T06:47:00.001-07:00

We a group of food bloggers started a new event and named it as Vegan Thursdays, this event starts from today. The main motto of this event is to share vegan dishes from any cuisine. Most of our Indian foods are vegan, obviously most of our daily routine foods we make or eat are vegan without our knowledge.

Veganism means abstaining from the use of animal products Vegan peoples don't use dairy products,eggs,and any other animal derived substances like honey in their cooking.So we a bunch of food bloggers will be showcasing our vegan foods during Thursdays this event will held twice a month. We will be posting the first week's thursday and last week's thursday of every month. This Vegan Thursday don't have any theme and the choice of the recipes prepared by each blogger being part of this event depend upon their choice.

Anyone interested in joining us, please leave your email id in the comment section and we will contact you.

Vegan Thursdays members are:
1) Sangee  of Spicy Treats
2) Manjula of Desi Fiesta
3) Nalini of Nalini's Kitchen
4) Vardhini  of Cooksjoy
5) Viji  of Virunthu Unna Vanga
6) Divya of Divya's Culinary Journey
7) Priya  of Priya's Versatile Recipes
8)Nayana of Nayana's Kitchen Kreations
9)Suji of EasyCooking
10) Krithi Karthi of Krithi's Kitchen
11)Laxmi of Samayal Diary
12)Menaga of Sashiga
13)Namitha Tiwari of Ambrosia
14)Avika Nair of A day through my life
15)Sowjany Alok of Sowjhomekitchen
16)Sandhya Ramakrishnan of My Cooking Journey
17)Archana of Tangyminds.
18)The Yogi Vegetarian of the yogi vegetarian
19)Priya R of Cook Like Priya
20)Shama of Shama's Easy 2 Cook Recipes
21)Priya Satheesh of Food Lovers
22)Sowmya of Nivedhanam
23)Ramya Krishnamurthy of LemonKurry.
24)Saranya of Sarani's Kitchen
25)Nupur of UK,Rasoi and Me
26) Babitha Costa of Babi's Recipes
27)Mina Joseph of My Cook World.
28)Prethika of Aromatic Recipes.
29)Prabha Mani of Prabha's Cooking.

Paneer Kheer/Paneer Payasam/Channar Payesh ~Diwali Recipes

2012-11-07T07:46:00.001-08:00

Hi friends here's one more Authentic Bengali Dessert,for this Festive mood.First time made this , taste's just Awesome!!Actually the taste resembles to Rasmalai, only the shape's different. Paneer Kheer can be make it in different way, but this a authentic... Paneer Kheer/Channar Payesh ,how bengali people does.Little bit time consuming recipe..really worth to spend time!! The recipe's for Blogging Marathon#22 under the theme Dishes from West Bengal. Step by step pictures to follow easily!

Try it out ,n enjoy with family n friends :)

Ingredients for Rasgullas:

Milk- 4 cups
Lemon Juice- 2teaspoon
Water-2 teaspoon

For Sugar syrup :

Sugar-1 and half
Water-4 cups

For Kheer/Payesh :

Milk-5 cups
Sugar-1/2 cup
Cardamom powder-1/2 teaspoon
Saffron strands-6-8

Method:

Pour 4 cups of milk in heavy bottom pan, bring to boil.Mix water and lemon juice together.When it's starts boiling add lemon juice little by little to curdle the milk.
Take 5 cups of milk in a heavy bottom pan, add sugar ,cardamom powder and saffron strands.Keep this in medium heat , boil it.Cook till milk reduced to half of the quantity.

Switch off the flame, pour the liquid in to the strainer covered with muslin cloth.
Pour cold water and rinse thoroughly.Now slowly take the muslin cloth in hands, squeeze and drain all water completely. Set aside for 15 mins.
Take the paneer in a wider plate/countertop , rub it well with your palms for 5-8 mins to get smooth ,nice texture.

Take water and sugar in a pan,bring to boil.

Take little amount of paneer ,make a small ,small balls.Do the same with all remaining paneer.

Once done gently drop the balls in to boiling syrup.

Cook this 10 mins,then turn the rasgullas in to another side and cook for 5 more mins.Completely cook this for 15 mins ,turn off the stove and allow to get cool.

Take the rasgullas in the laddle and ,press it gently to drain the syrup.Don't press it really hard. Rasgullas will break.Do the same with all the rasgullas.

Now add this in to the Kheer ,what we made earlier.Cover it,cook for 5 mins.

Then turn off the stove , allow to cool completely and refrigerate it.

Add some sliced nuts and serve it Chilled...!!Enjoy...

Note:

Once you dropped the rasgullas in sugar syrup,don't mix it up immediately. Rasgullas will break.Cook it for 10 mins,then turn it.
For kheer can reduce the milk quantity, add condensed milk.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#22

Egg Curry with Poppy Seeds ~ Bengali Recipe

2012-11-04T14:06:00.004-08:00

For day 2 of Blogging Marathon #22, under the theme Dishes from West Bengal.I was confused with the theme, what to make like that!? Sangee of Spicy Treats only helped me to make some curry with eggs!When i searched for bengali recipe in youtube i found this curry.It suits well with Poori. Lets see the recipe now....

Ingredients:

Boiled Eggs- 4 nos
Onion- 1 cup (Chopped)
Poppy seed paste - 1/2 cup
Green chilly- 1 nos (Chopped)
Grated ginger - 1 tablespoon
Jeera powder-2 teaspoon
Red chilly Powder- 1 teaspoon
Turmeric Powder - 1/2 teaspoon
Curd- 2 tablespoon
Salt- to taste
Sugar- little
Oil

For Tempering :

Cloves - 2 nos
Cinnamon stick - 1 small
Cardamom - 2 nos
Bay leave- 1
Jeera- 1 teaspoon

Method:

Heat oil in a pan, temper the ingredients one by one.
Add onion,fry for 2 mins, add salt to it.
Add ginger paste ,saute it for one min.
Beat curd with tablespoon of water, add the yogurt in to the kadai.
Add cumin powder, turmeric powder ,red chilly powder,sugar and green chilly.Fry this in medium heat till oil loses the edge.
Now add the poppy seeds paste,add some water to it.Bring to boil.
Once the curry started boiling add the egg, cover and cook for 5 mins or till the curry become thick.Check the salt.
Serve hot with Chapthi/Poori/pulao .

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#22

Sandesh/Bengali Sweet~Diwali Recipes

2012-11-04T05:39:00.001-08:00

Hi friends , hope you all getting ready for Diwali.The day of Diwali will start up with sweets and end up with fire crackers..!! Sweets n savory takes major parts in Diwali days right?!.For Blogging Marathon #22 , i have chosen the theme Dishes from West bengal. For the Day 1 of BM , am here with Sandesh recipe.Which can be make it very easily at home.Try it at your home for this Diwali n enjoy :)

Ingredients:

Milk - 4 cups
Sugar-1/4 cup
Lemon juice - 2table spoon
Cardamom powder- little
Pistachios - few
Saffron strands - 4

Method:

Add milk in to heavy bottom pan , stir the milk continuously to avoid stickiness.
Dissolve the lemon juice in table spoon of water.Once the milk started to boiling add lemon juice little by little.
Now milk will curdle, switch of the stove and pour the milk in colander line with muslin cloth.
Wash the curdle mixture in cold water to take out smell of lemon.
Again wrap the cloth and remove all excess water.Squeeze it gently.
After that take the paneer in to wide plate,add sugar and cardamom powder.Knead all together to mix well.
Now heat the pan in low heat,add the mixture and stir it continuously. Paneer will become a soft dough.It will take 5- 6 mns stirring. (Keep on eye, on the paneer dough, it may become crumble)
Switch of the stove,take the paneer in to plate and let it cool for 3-4 mins.Then start kneading the dough again.
Now take small portion from the paneer and make in to balls.Garnish it with saffron and pistachios.
Serve them chilled.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#22

Potato Sandwich ~ Aloo Sandwich

2012-10-26T22:10:00.000-07:00

For day three of Blogging marathon , under the theme Sandwiches and Wraps am sharing simple delicious sandwich.Today i made some sandwich without toasting the bread..!Quite simple to make ,try it out for this weekend's breakfast and enjoy :)

Here are some recipe links., which i have posted for this BM,

Ingredients:

Bread slices- 6 nos
Potato Masal-1 cup
Green Chutney-1/2 cup
Butter

For potato masal :

Boiled potato - 2 medium sized
Onion-1/2 cup diced
Tomato -1 medium chopped
Ginger garlic green chilly paste-1 teaspoon
Jeera-1/2 teaspoon
Oil- 1 teaspoon

For Green Chutney :

Cilantro - 1/2 cup
Mint leaves - 1/2 cup
Green chilly - 2 nos
Garlic- 2 pods
Ginger - 1/2 inch
Lemon juice - 2 teaspoon
Salt-1 teaspoon
Sugar -little

Blend all together in to a smooth paste, without adding water.

Method:

Heat oil in a pan, splutter jeera then goes onion.Stir it.
Add ginger garlic green chilly paste,saute well.
Add tomato , fry for 2 mins.Then add the mashed potato,mix well.Now mixture's ready.

Take a bread,apply some butter and spread spoon full of potato mixture.Spread green chutney in another side.
Now keep together and press it gently, and slice it and serve.

Note:

Apply some butter and toast in tawa or in sandwich maker.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21

Mushroom Wrap

2012-10-25T17:26:00.002-07:00

Day two of Blogging Marathon #21 , under the theme Sandwiches and Wrap ! Wraps are such a friendly dish to take while travelling, easy to make with no mess ups :) I made it in indian styled! Keep your own desired stuffing n roll it.. n enjoy...I love chipotle's Burrito wrap,guess i never tasted any other wraps from out side..

Ingredients:

Chapathi / Tortilla-4 nos
Mushroom- 2 cups (Sliced)
Onion - 1 medium (Chopped)
Capsicum- 1/4 cup (Sliced)
Cheese- little
Ginger Garlic paste- 1 teaspoon
Red chilly powder- 1/2 teaspoon
Pepper powder- 1/2 teaspoon
Turmeric powder- 1/4 teaspoon
Salt
Oil- 2 teaspoon

Method:

Heat a pan with oil,add jeera and splutter it.
Add onion and ginger garlic paste,saute it well.
Put mushroom ,salt,red chilly powder and pepper powder.Stir it , mushroom will lose water. So,Don't add water, cooking it.

Heat a dosa pan, heat the Chapathi/Tortillas on both the sides.
Now, keep some mixture in the middle, top with some capsicum and cheese.Then just roll it and cover with aluminium foil .
Serve it or pack for togo...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21

Capsicum Corn Sandwich

2012-10-24T19:48:00.001-07:00

Hi friends, hope you all had a great festive days! I made little Pooja for Vijayadashami..., was remembering my childhood days, how me n my sis were doing cleaning,arranging books....etc., lovely days with mom n dad :) Second week of Blogging Marathon #21 , under the theme Sandwiches and Wraps. Usually we wont have Sandwiches oftenly. Very rarely i'll make some...my kid love to have bread butter jam, so simply i'll make that.I tried this from Tarla dalal.com. Actual recipe says to add mayonnaise instead of white sauce, i don't have that so i made the sauce.

Ingredients:

Bread Slices-6 nos
Colored Capsicum- 1 cup diced
Sweet corn kernels-1/2 cup
Butter- 2 teaspoon
Garlic cloves- 2 nos
Green chillies-2 nos
Pepper powder- 1/2 teaspoon
White sauce- 2 tablespoon
Cheese -2 tablesppon
Salt - to taste
Sugar - pinch

For White Sauce:

Maida -2 teaspoon
Butter-2 teaspoon
Milk -1/4 cup

Heat a heavy bottom pan ,melt butter.Add flour slowly ,stir well to combine both butter and flour.Add milk and stir.Now you will get a thick sauce. Transfer in to bowl and keep aside.Avoid lumps.

Method:

Add butter in a pan,heat it medium heat. Add garlic,capsicum and sweet corn.Saute this for 2-3 mins.
Now add salt,sugar and pepper powder.Mix it up.
Add the white sauce to it,stir and switch of the stove.Mixture's ready.

Heat a dosai tawa , add some butter and toast the bread slightly on both the sides.Keep some mixture ,spread over the bread.Put some cheese on top.Close with another bread slice ,toast well on both the sides.
Cut in to desired shapes and serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21

Rava Upma ~ Basic Recipe

2012-10-20T10:52:00.001-07:00

Final recipe for Blogging Marathon#21, under the theme 3 days of Upma. Today's recipe's our usual Upma..i use peas in to it sometimes no..you can add any veggies as you like.The proportion's 1:3 , 1 cup rava and 3 cups water, you can adjust the water level according to it..!I don't like upma in colloidal consistency,try this n enjoy :-)

Ingredients:

Coarse rava- 1 cup
Onion-1 small (Chopped)
Mustard seeds- 1teaspoon
Chana dal-2 teaspoon
Urad dal- 2 teaspoon
Green Chilly-2 nos
Curry leaves
Cilantro
Ginger - 1teaspoon (Chopped)
Water-3 cups
Oil n Ghee
Salt

Method:

Heat a heavy bottom pan,add teaspoon of ghee/oil ,roast the rava till changes in color and get's a nice aroma.Take it to a plate.
Mean while heat up the water in sauce pan.Boil it.
Add oil in pan/kadai ,heat it up.Splutter mustard,curry leaves,ginger green chilly.Put chana dal and urad dal ,roast it well.
Then goes the onions, and salt.Saute well for 1-2 mins.
Once the onion slightly changes transparent , add green peas and cilantro.Saute it.

Now pour the water in wait to sizzles , then slowly drop the rava from the top.this way you will not get any lumps.
Pour the water in one hand,mix it up in another hand.Keep the stove in low medium heat.

Close with lid and cook for 5 mins,then open the lid again mix it and close the lid,cook it for 2-3 mins.
That's it now Rava Upma's done...Serve it with Chutney/Sambar/Pickle.

Note:

Roasting rava in ghee gives very flavour to the upma.
Add turmeric powder,in water,for the color.
Fine rava also suits well.
Actually shallots gives a nice flavour to upma, i used red onions.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21

Idli Upma - With left overs

2012-10-18T16:41:00.001-07:00

IDLI UPMA....One of the very quick recipe with left over idlis..Hope everybody will make the recipe often..!! Usually i make this recipe for evening snack ,some times for breakfast ..such a handy one right.. :-)No other any special side dish's required simple pickle is enough..I make Idly Upma in couple of variety, will post that in future.. Here comes my recipe for the Day two of Blogging Marathon #21 , under the theme 3 days of Upma....

Ingredients:

Idli-4 nos
Onion- 1 medium (Chopped)
Green Chilly- 2 nos
Mustard seeds- 1teaspoon
Chana dal - 2 teaspoon
Urad dal -2 teaspoon
Curry leaves
Cilantro/Coriander
Salt
Oil -2 teaspoon

Method:

Keep the idlis in fridge for 3-4 hrs, and crumble it with hands and keep aside. Keeping idlis in fridge help you to crumble the idlies very easily.
Heat oil in pan, splutter mustard, then add chana and urad dal roast it till get golden color.
Add in curry leaves, green chilly, fry for a less than a half min.
Put the chopped onion, give it a mix add salt to it.Cook till changes in color.Add some turmeric powder, mix it well.
Now add crumbled Idlis and cilantro, saute it well.Keep stove in medium flame and keep heating the idli upma for 5 mins.
That's it Simple n Tasty Upma's ready to serve...

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21

Oats Upma ~ A Healthy BreakFast

2012-10-17T17:34:00.000-07:00

Upma's South India's common breakfast in all homes, in lack of Idli Dosai batter.In my childhood i never tasted upma happily.. don't know why !!But as usual after when i started cooking i started liking it :-) It's very simple to prepare.Only 15 to 20 mins enough to make a tasty n fulfilling dish!!

For Blogging Marathon #21 , am going to share some delicious simple Upma(s).Have you ever tried of making Upma with Oats ?!Do you think how sticky will be?! I too thought the same..but now a days Oats Upma takes a major part in my Diet..This can be serve for Break fast or Evening Snack.Do give it a try !!

Ingredients:

Oats-1 cup
Onion-1 medium size (Chopped)
Mix vegetables -1 cup (Chopped)
Ginger and Garlic paste-1 teaspoon
Salt
Cilantro
Lemon juice- 1 teaspoon
Water - As required

To temper:

Mustard seeds-1/2 teaspoon
Chana dal-1 teaspoon
Urad dal-1 teaspoon
Curry leaves
Green Chilly- 2 nos
Oil-1 tablespoon

Method:

Dry roast the oats in wider pan in medium Flame.Roast it till raw smell goes out.
Transfer the oats in to a plate.
Now, heat a pan/kadai with oil.Splutter all ingredients under to tempering list.
Add ginger and garlic paste ,fry for less than a min.
Then goes onion,add little salt.fry till changes in color.
Add the vegetable and turmeric powder.saute well.Pour some water to cover the vegetable,close with lid and cook it for 5 mins or till veggies cooks.

Once the vegetable's done add some more water.Add the roasted Oats, mix well.Now oats will observe all the moisture.

Again add some water and lemon juice, close with lid and cook it till the oats cooks.
Add some chopped cilantro/coriander leaves,mix it well.

Ready to go with any spicy chutney or Sambar. Even with Pickle.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21

Gulab Jamun ~ For 1 lakh Hits

2012-10-17T08:12:00.000-07:00

Hi there, am really happy n excited to say my little blog hits, One Lakh page views last week... It's a big thing for me.. :) Am saying THANK YOU to my friends and readers, who made this.. :-) Well, my blog's been a great platform for me to cook tasty and healthy foods to my family !!Everyday when i cook am learning some ..some thing new , may be in cooking or in presenting ,clicking the pics and so on...So i thought of sharing the Sweet moment, with everyone's all time favorite Gulab Jamun !!Simple indian dessert.. if you using store bought Jamun mix..if yes do give this a try..sure you will like it !

Ingredients:

Milk Powder-1 cup
Maida/All purpose flour- 1/2 cup
Baking soda- 1/4 teaspoon
Rava/Sooji- 1teaspoon
Butter- 1 teaspoon
Milk As required

Sugar Syrup:

sugar- 1cup
Water- 1 cup
Saffron thread

Method:

Add sugar and water in sauce pan, keep the stove On. Stir the water to dissolve the sugar.Boil it for 15- 20 mins in medium flame to get sticky syrup.Add some Saffron thread to it.
Once it boiled and got a sticky consistency,close with lid and bring to warm temp.
Mean while prepare the dough, take a wide bowl,add milk powder,maida,baking powder and sooji mix well in hand.
Add butter mix well.Sprinkle some milk and crumble.Slowly add milk ,make in to soft dough.( add 1 tablespoon of milk at a time)
Cover the dough and rest it for 15 - 20 mins.
After that , pour enough oil in Kadai/Pan for deep frying the Jamun.
Apply little butter to your both the palms to prevent stickiness. Take a small amount of dough, and make a small size ball.Do the same with rest of the dough. Avoid cracks.

Check the oil temp with pinching little dough in it.If it starts sizzle and coming up, the oil in ready to go.
Drop the balls gently in to the oil.keep rotating to cook and get red color in all the sides.Once it got a nice red/golden color,take out drain the oil well and directly in to the warm sugar syrup.
Let the jamun soak in the syrup for atleast 3 hrs.
Enjoy the Jamuns...Chilled or Warm! I served some warm Jamun with Ice cream..

Note:

Add cardamom powder/rose water instead of saffron.
Sugar syrup should have to be in warm while adding jamuns.
Don't press the dough hardly.

Capsicum Mutter Masala/Peas Capsicum Curry (Low-Fat Version)

2012-10-12T06:42:00.002-07:00

Are you looking for simple n tasty Peas Masala...If yess...then it's for you all...!!And one more interesting thing's it's low-fat version.No cashew,badam paste and no milk.. I used olive oil for tempering.Adding butter's completely an optional ,it gives a nice glassy texture n flavour. Try it and enjoy it :) ,

Ingredients:

Capsicum-1/2 cup diced
Green Peas-1/2 cup
Onion- 1 small chopped
Tomato Juice- from 1 tomato
Tomato Paste- 2 tablespoon
Jeera-1 teaspoon
Cloves-2 nos
Ginger Garlic Paste- 1 teaspoon
Green Chilly- 2 nos
Red Chilly Powder- 1 teaspoon (Optional)
Curd-1 tablespoon
Salt-To taste
Sugar- 1 teaspoon (optional)
Turmeric Powder
Garam Masala-1/2 teaspoon
Cilantro and Kasoori methi
Olive Oil and butter

Method:

Heat oil in the pan,splutter jeera and cloves. Then add green chilly and ginger garlic paste fry for half mins.,
Add onion ,fry till it change in color.Put some salt and turmeric powder.
Now pour the tomato juice,keep the flame in medium flame.Cook till all the moisture comes out. It'll take minimum 5 mins. Don't add water.

Put the tomato paste and red chilly powder.Mix well.
Add capsicum and peas to the masala,mix it well and add required water to it.Close the lid and cook till both peas and capsicum turns soft, not mushy.
Add sugar,mix it up.

Add a pat of butter to the curry.Skip this step if you don't want to add butter.
Put the garam masala.Turn of the stove ,add the curd and mix well.Finally add cilantro and crushed methi leaves on top.Mix well.

Ready to Serve with Roti/Naan/Rice etc.,

Tofu Onion Paratha

2012-09-27T20:26:00.000-07:00

For Day Three of Blogging Marathon # 20 ,under the theme Cooking with Onion am sharing a wonderful tasty Paratha!!I was one day late to post my last day's post!! This's our fav combo.. Tofu with Onion... It's very simple to make.Can make this delicious paratha in no min.No need to look for any special side dish , serve it with Curd or Pickle...mmm..will be YUMMY :)Now to the recipe,

Ingredients for the Dough:

Wheat Flour- 1cup
Salt
Red chilly Powder- To taste
Turmeric Powder-Little
Oil- 1 teaspoon
Water - As needed

For Stuffing:

Scrambled Tofu- 1 cup
Onion-1 cup
Green Chilly- 1 no
Ginger-little
Cilantro
Salt

Method:

Take a wider bowl , put all ingredients Wheat flour,salt,red chilly powder,turmeric powder and oil,mix well with hands.Then add little water and make a soft dough.Rest this for 10-15 mins.

Chop all ingredients excluding Tofu.In another bowl, mix onion,tofu and other ingredients.Keep aside.
Roll a circle shaped Chapathi, using little dry flour.Keep some spoon full of stuffing ,and cover the dough.

Then,slightly flat it with plam ,then roll it carefully.Use some dry flour to roll.Don't press hardly ,stuffing will come out easily.

Heat a chapthi pan ,add in butter/Ghee.Once it's hot enough.Put the partha ,first cook it in one side.Then flip it,allow to cook for 5-10 secs in medium flame,then drop some oil all around.

Again flip-flop it, if need drop some ghee/butter again.Cook the both the sides,till get golden color.
Do the same with remaining dough.
Serve it with Curd/Pickle or any simple dal.

Note:

Drain out all excess water in tofu and scramble it.
Substitute Paneer for Tofu.
Once you made the stuffing,don't leave it for more time.Otherwise onion'll start losing water.So make it faster.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#20

Onion Samosa / Mini Samosa

2012-09-25T16:05:00.000-07:00

Second Day of Blogging Marathon #20 , under the theme Cooking with Onion.Once i selected the theme i got Onion Bajji only in my mind!!When i talked with Sangee of Spicy Treats , she said she'll be making Onion Samosa for the theme.Fortunately she didn't post it :) , she posted some other three interesting recipes with onion..So i gave my try!!It tasted really good,using onion n frying in oil,makes a wonderful flavour!I had these type of small Samosa'a in Chennai earlier..Now to the recipe,

Recipe Source : Here
Ingredients:

Wheat Flour-1 cup
Maida - 1 cup
Oil-1 table spoon
Salt
Water- little

For stuffing (Inside the samosa) :

Onion- 1 small cup (Diced)
Poha-1 small cup
Salt- totaste
Chilli Powder
Cumin Powder
Green Chilly- 2 nos (Chopped )
Cilantro - 1 tablespoon (Chopped)

Method:

Take a wider bowl add maida,wheat flour ,oil and salt.Give a nice mix in hands.
Add little water at the time ,and make a soft dough.Cover and rest it for 15 mins.
In another bowl,mix all stuffing ingredients and mix well.Keep it aside.
Take a small cup/bowl add one tablespoon of maida and little water,mix well.Make it to a nice paste.
Now,make a thin chapathi out of the dough,using some dry flour.
Heat a chapathi pan,once it hot put the rolled chapathi for 10 secs in each side, and take it out.Do the same for all remaining dough.Don't over cook it.
Now,cut the chapathi's in to a 2 and half inched ribbon.Trim the edges.
Apply the maida paste in one side of the ribbon.Gently make it in to a cone.Keep the onion poha stuffing.
Apply the maida paste again , before folding and covering the Samosas.Seal well in all the edges.Do the same with all remaining things.Make it in to small Cocktail Samosas.
Medium heat the oil in deep frying pan/Kadai.Once it hot,add in samosa's 4 - 4 at a time and half fry and remove it.Cool it for 5 mins.Then fry the samosa's again to get a more tasty and nice color.

Drain it in kitchen towl, serve it hot /Worm with or with out any side dish.

Note:

Onion by itself will lose moisture.So it will lose crispness ,serve it immediately.
Before storing allow the samosa's get down to cool.Then store it in air tight box/zip lock bag.
Store this Samosa's only for 2-3 in fridge.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#20

Onion Kara Chutney/Spicy Onion Dip(Chutney)

2012-09-24T15:29:00.000-07:00

Hi Friends hope you all had a great weekend!!Now time to BM,for the fourth week of Blogging Marathon #20,i selected the theme Cooking with Onion.With out Onion..my cooking will not be complete...guess many of yours!!I know...atleast we use one onion in our day to day cooking!!Onion takes a major part in all type of Rice,Curry/Subzi n Poriyal.For three days,i will be sharing recipe which i used onion as major in my dish.Today's recipe's Chettinad's very famous Kara Chutney,got the recipe from TV show.This chutney can be make it in two type,one's blending all ingredients together with out no cooking,n tempering.Second one's sauteing all the things n blending n goes tempering on it..Now to the second type chutney,

Ingredients:

Small Onions- 2o counts
Tomato-1 small
Red Chilly- 5-6
Tamarind - a small size
Garlic -4
Salt- to taste
Oil

For Tempering:

Oil- 1 teaspoon
Curry leaves
Red chilly -3
Mustard-1/2 teaspoon
Urad dal-1/2 teaspoon

Method:

Heat oil in a pan.Add onion and fry for 3 in mins in low flame.Once its started changing in color,transfer in to plate.
Now,add garlic,tamarind and red chilly ,fry a little to cook.
Put the tomato and salt,give it a mix.Cook the tomato till it lose out the juice.Once it's done ,switch off the flame.Make it cool down completely.
Take onion and tomato mixture in a blender,don't add any water blend it in to fine or coarse Chutney.Transfer the chutney in to a bowl.
Heat a small pan for tempering and splutter all ingredients one by one,pour it on a chutney.Mix well.
That's it simple Kara Chutney's ready.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#20

Dal Palak / Spinach Dal

2012-09-19T20:21:00.001-07:00

Hi there,hope u all had a great Ganesh Chathurthi!!For me also it was great..Made Ellu poorana kozhukattai and Green peas sundal.My kid enjoyed lord Ganesha's Birthday :) He was very curious what amma's making for Ganesh's Birthday..!!While making all these..he started asking this n that..simply enjoyed with him :)Finally he's asking where's the Cake amma?!So funny right...:))

Time to post final day of BM#20 under the theme Delicious Dal.I made Dal Palak,Served with rice.Adding some ghee to the rice,gives extra flavor to the dal. Actualy always i find the buttery flavor in my Dal Palak/Spinach Dal, i guess the dal makes the magic!!

Ingredient:

Toor Dal- 1/2cup
Onion-1 small
Tomato-1 small
Spinach- 2 cups
Green chillies-3 nos
Water
Salt

For Tempering:

Musturad seeds-1/2 teaspoon
Jeera-1/2 teaspon
Red chilly-2 nos
Curry leaves-few
Hing-Pinch
Garlic- 2 nos (chopped )
Turmeric powder-1/2 teaspoon
Oil

Method:

Soak the dal for 10-20 mins in water.after that drain all water add in new water and pressure cook it ,along with small spoon of turmeric powder.
Finally chop onion,tomato and spinach.Slit the green chilly.
Once pressure downs from the cooker,open the lid ,add onion ,tomato,green chilly and spinach in it.
Add required water,and pressure cook it .4-5 whistles should be fine.
After that open the lid,switch on the stove and bring the dal to get boil again,to get creamy texture.
Heat the seasoing pan ,with 1 teaspoon of oil.
Once the oil is hot,add all ingredients under tempering list one by one.Add the seasoing to the dal now,mix well.
Add tablespoon of butter on to mix well.This's optional.you can skip it.I didn't add any.
Dal Palak's ready now.Serve hot with steamed rice.

Note:

Use split yellow moong to make this dal.
Substitute methi leaves to the dal.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#20