Appetizing Recipes

MIXED VEGETABLE SPROUT URAD DAL SALAD

2012-01-27T21:54:00.000+05:30

This salad I tasted in my Tupperware Assembly. It tasted so yum. My family members liked this.

INGREDIENTS

Black urad dal 1 cup
Onion - 1
Tomato - 1
Capsicum - 1
Cucumber - 1
Carrot - 1
Lime juice - 2 tbsp
pepper powder and salt as per taste

How to make

Soak black urad dal for 8 hrs, strain and tie in a muslin cloth for 8 hrs. your sprouts is ready.
Chop finely all the vegetables.
Add lime juice , salt and pepper and toss well.
Healthy salad is ready.

Check for the recipes of BM# 12

MOONGDAL SAMBHAR

2012-01-26T21:33:00.001+05:30

Today is blogging marathon # 12 day 4. This Moongdal sambhar i will make once in 10 days. It goes well with rice, idli and dosa. It has a different taste than the regular sambhar.

Ingredients;

Moong Dal - 1 cup
Onion - 1
Tomato -1 ( big)
Chopped vegetables like carrot, Capsicum - 1/2 cup ( you can also add beans)
Tamarind extract - 1/2 cup,
salt as per your taste
oil,mustard seeds,red chili,curry leaves for seasoning,

coriander leaves for garnishing

Method
1. Soak moongdal for ten minutes

2. Heat oil and season with mustard seeds, red chili, curry leaves.

3. Fry onions , tomato and all vegetables.

4. Add sambar powder(you can add 1: 3 ratio of chili powder and Dhaniya powder)

5. Add tamarind extract, salt and soaked moong Dall.

6. Leave for 3 to 4 whistles.

5. Garnish with coriander leaves

check out the other marathon participants.

PARUPPU URANDAI KULAMBHU

2012-01-25T22:20:00.001+05:30

Today is 3rd day of blogging marathon. This kulambhu is a big hit in my family. My kids love this. Protein packed sambhar. The urandai or dal balls is a fantastic side dish with curd rice. My lil one love this combination.

INGREDIENTS

Onion – 2

Tomato - 1
Tamarind extract - 1 cup
Thoor Dal – ½ cup
Channa Dal – ½ cup
Green chili as required

Sam bar powder – 2 tsp
salt to taste
Coriander leaves - handful

For seasoning oil, mustard seeds, fenugreek seeds, curry leaves,cumin seeds

METHOD

Soak both Dal for 30 – 40 minutes.
Grind it without adding much water.
Add finely chopped onions , green chili, salt, and coriander leaves

Make balls with the mixture.

Heat oil in pan and add mustard seeds, cumin seeds , fenugreek seeds and curry leaves.
Add tomatoes , sambhar powder and fry it.
Add tamarind extract, salt and boil it.
The consistency should be thin compared to ordinary sambhar. Add water if it is thick.

When the sambhar boils add 4 Dal balls , when it comes up you can add more.Add in batches .
When the balls are cooked (Check by piercing with a fork). it is ready to serve.

Garnish with coriander leaves

Check out the participants of BM # 12.

KOTHAVARANGAI / CUSTER BEANS PARUPPUSLI

2012-01-24T21:35:00.000+05:30

We make this paruppusli when we make moar kulambhu or vatha kulambhu, which has no dal in that. To compensate protein in our diet.

INGREDIENTS

cluster beans - 250 gms

thoor dhall - 1 cup

chenna dhall - 1/2 cup

red chili - 2 or 4

hing - one pinch

salt to taste

oil, mustard seeds, urad dal for tempering

METHOD

Soak both Daals for ½ hour
Cut the cluster beans and steam it.
combine soaked dal, salt, red chili and salt and pressure cook it or cook in a microwave.
Let it become cool.
Scramble the cooked Daal.
Mix cluster beans and scrambled dal.
In a pan add oil and add mustard seeds , curry leaves.
When it cracle add the mixed dal
cook in sim for 10 to 15 minutes stir in between.

note

You can replace beans, cauiflower or plaintain flower etc.
If you keep the steamed dal in fridge , scrambling will be easy.
You can cook the dal and keep it in the fridge overnight.

Check out what others are cooking in the blogging marathon # 12 ,

click

MOONGDHAL COCONUT MILK PAYASAM

2012-01-23T14:57:00.000+05:30

I am so happy to be the part of BM 12. Thanks to valli. My theme for this marathon is 7days of delicious dal, thought of starting with a sweet note. This is very easy and yummy payasam. I used to make when i fast for neivadhyam.

INGREDIENTS

Cooked moong Dal - 1 cup
Grated jaggery - 1 cup
coconut milk - 1 to 1 1/2 cups
Elachi powder - one pinch
ghee and cashew nuts for garnishing

METHOD

Combine cooked Dal and jaggery in a pan.

When it blends well switch off the gas and add the coconut milk.
Heat ghee in another pan and fry the cashews and add to the payasam.

You can replace milk instead of coconut milk.

Check out what others are cooking in the blogging marathon # 12 , here.

TOMATO BASIL PASTA

2011-12-20T21:42:00.000+05:30

I am so happy to be a part of online baby shower to PJ. After lots of discussions we decided to make some dishes from her blog. I decided to make this tomato basil pasta. she had used fresh basil , i have replaced with dried basil.

INGREDIENTS

Cooked pasta - 1 cup
tomato - 2 big ones
chili powder 1/2 tsp
basil - 1tbsp
garlic - 2 minced
salt to taste
butter

Method
1. cook pasta as per instructions.

1. In a pan heat butter and add garlic.

Blanch the tomato and make a puree, add this to the garlic.add chili powder and salt to this.

When it is cooked add the cooked pasta to this and cook till its coated.

Garnish with grated cheese and then serve.

POORI AND CHANNA

2011-11-29T21:49:00.001+05:30

Today is last day of blogging marathon. I enjoyed it. Thanks Valli for the opportunity. My kids love to take pooris for lunch, i make poori aloo or poori Channa.

INGREDIENTS

Multi grain atta for making poori

Black Channa (chick pea) - 200 gms
Onion - 1
Tomato - 2
Ginger - 1 inch piece
Garlic - 3 pods
Turmeric powder -1/4 tsp
Chili powder as per taste
Garam masala - 1/2 tsp
Cinnamon - 1 inch piece
Salt to taste
Oil for frying, cumin seeds
Cilantro for garnishing

METHOD

Soak Channa for 8 hours and pressure cook.

Heat oil in a pan and cumin seeds , when they splutter add chopped onions.

Grind tomato, ginger, garlic to paste.

Add this puree to the sauted onions , add salt, turmeric powder, chili powder and grammasala. cook until the raw smell goes.

In a mixer combine Cinnamon stick and a hand full cooked chick pea and make a paste.

Add this to the boiled Channa and the onion tomato masala and pressure cook for 2 whistles.
Garnish with cilantro and enjoy with poori.

Want to know what other members are cooking for the 6th day Marathon.?

PANEER KATI ROLL

2011-11-28T18:55:00.001+05:30

Long back I learnt this in a cookery show in Vijay TV . my kids like this for lunch.It is easy to make and taste yum.

INGREDIENTS

Multi grain atta - 1 cup

Panner - 200 gms

Onion 1

Tomato Sauce - 3 tbsp

Chili flakes - 1tsp

salt to taste

Oil - 1 tsp

METHOD

Knead atta and make rotis
Cut panner into cubes
Boil water in a vessel , switch off the gas and add the panner cubes.(paneer stays soft)
In a pan heat oil and add chopped onions.
When they turn pink add chili flakes and salt
Add the tomato sauce and saute
Add the paneer and saute well.

Keep the panner pieces on the chapati and roll it.

Want to know what other members are cooking for the 6th day Marathon.?

SIMPLE CHANNA RICE

2011-11-27T16:06:00.002+05:30

I keep stock of boiled channa in my freezer. It will give hand when we are in a hurry or want to cook something quickly.

This rice i made for my daughter's lunch box . usually i follow Mrs. Mallika Badrinath's recipe to make this rice. I did not have that much time , so i tried simple method it came out well.

INGREDIENTS

Rice - 1cup
Channa -1 cup
Onion - 1
tomato - 1
coconut - 2 tbsp
Garlic - 2 to 3 pods
red chili - 1
salt to taste
garam masala - 1/2 tsp
oil, cumin seeds for tempering

METHOD

1. Soak the Channa for 8 hours and pressure cook it. ( I will cook the Channa and keep stock for 1one week)
2. Cook the rice and let it cool.
3. Combine coconut, garlic, red chili and ground it to a paste.
4. Heat oil in a kadai and splutter cumin seeds.
5. Add chopped onions, saute till it turns pink. Add chopped tomatoes and cook it well.
6. Add the paste, salt , garam masala and cook until the raw smell goes.
7. Add the cooked rice and mix well. Garnish with cilantro.

Serve with plain curd or raita.

CLICK FOR FELLOW BLOGGERS RECIPE.

CHEESE CORN SANDWICH

2011-11-26T18:29:00.001+05:30

Today is 4th day of marathon.

My son was refusing to take chapati or rice. So i made this for his lunch. This is also filling for them and I made with brown bread.

INGREDIENTS

Brown Bread - 8 slices

Sweet corn - 1/2 cup

Britannia Mexican chilii cheese - 1/2 box

METHOD

Boil the corn and grind coarsely.
Mix the cheese with the corn.
Cut the corners of the bread and spread it.

Check the other bloggers recipe.

This entry goes to deceptively delicious hosted by Pavani and started by Srivalli

POTATO KURMA

2011-11-25T14:36:00.001+05:30

When i was studying my graduation i saw this recipe in a leading Tamil television, i tried it. It came out very well. My Brother in law, my cousins and and my husband's cousins also like this.

INGREDIENTS

Onion – 1

Tomato – 1

Potato - 3

Ginger garlic paste – 2 Tbs

Chili powder – ½ tbs

Turmeric powder – ½ tbs

Gram masala – 1 tbs

Cumin , coriander powder – 1 tbs

Salt to taste

For Grinding

Coconut – 1 cup

Saunf seeds – 1tbs

Green Chili – 2

For seasoning

Oil, Cumin seeds,curry leaves

METHOD

1. Boil , peel and mash the potatoes.
2. Grind coconut, saunf,green chili to a paste.
3. Heat oil in a pan and season jeera and cumin seeds.
4. Fry onions , ginger garlic paste and tomatoes.
5. Add turmeric powder, chili powder, cumin powder,
coriander powder and saute it.6. After it leaves oil add mashed potatoes.

7. Add the grounded paste and if the gravy is thick add water and cook well.
8. When the gravy boils well , garnish with coriander leaves.

It goes well with Roti, Poori, Idly and dosa.

check out the fellow marathon participants.

MIXED VEGETABLE CURRY

2011-11-24T13:58:00.003+05:30

This rolls my children love to take for lunch. I learnt this recipe from my AOL basic course teacher. She told me she uses the chicken curry masala for this, Even though my children love this , i love the curry what she makes.

INGREDIENTS

Multi grain atta for making rotis

Onion 2 big
Tomato - 2 big
Cumin seeds 1 tsp(roasted)
Boiled Potato - 1
Peas - 1/ 2 cup
Sweet corn - 1/2 cup
Capsicum - 1
paneer - 1/2 cup
chicken curry masala - 1 tsp
salt as per taste
oil 2 to 3 tbsp

METHOD

In a pan heat oil and saute the onions,

Grind sauted onions , cumin seeds and tomato to a paste.

In a pan heat oil add onion cubes, cubed capsicum , saute for a minute and add sweet corn and peas. saute well.

When the vegetables are cooked add the onion tomato paste and saute, add masala powder and salt. cook for 2 minutes.

After the raw smell goes add the panner and potatoes.

Cook for another 2 minutes and garnish with coriander leaves.

Make rotis and roll and pack them for lunch.

This entry goes to CWS - peas hosted by Priya.

Want to see what the fellow bloggers are cooking on the second day ofour marathon, click

you can use tofu instead of panner , it also tastes good.

Sending this to healthy cooking challenge

PEAS RICE

2011-11-23T17:22:00.002+05:30

I am so excited to participate in blogging Marathon done by Srivalli. This is my first participation Marathon.My theme will be lunch box recipes.Hope will do my best.This recipe is so simple and less time consuming.You can even make from left over rice also.

INGREDIENTS

cooked rice - 2 cups

Peas - 1 cup

Onion - 1

green chili - 2

ginger garlic paste 1 tsp

garam masala - 1/2 tsp

salt as per taste

oil, cumin seeds for tempering

METHOD

In a pan heat oil , add cumin seeds , when they crackle add chopped onions and green chili.
When the onion turns pink add ginger garlic paste
After the raw smell goes add peas and saute well.
When the peas are cooked add the garam masala and salt.
Add the cooked rice and mix well for 1 minute.
pack peas rice with raita or plain curd.

This entry goes to CWS - Peas hosted by Priya

Want to see what the fellow bloggers are cooking , click

PULIKUZHABHU

2011-11-01T21:37:00.000+05:30

This Kulambhu i learnt from a TV show. it's one of my daughter's favourite. she loves to have this.

INGREDIENTS

Pearl Onion 1
Tomato 1
Broad beans (avarikai) 3 or 4
Drum Stick 1
Ladys finger - 3 or 4
Brinjal medium - 1
tamarind - one lemon size
sambhar powder - 1 1/2 tbsp
salt to taste
gingelly oil 1 tsp
curry leaves and coriander leaves
mustard seeds, fenugreek and cumin seeds for tempering

METHOD

Extract tamarind pulp by soaking in warm water
chop the vegetables
In a pan pour oil and temper mustard seeds, fenugreek seeds and cumin seeds.
Add onions and tomato, after a minute add all the vegetables.
when the vegetables are slightly cooked add the tamarind pulp.
Add sambhar powder and salt.
Close the vessel and let it boil for 5 to 10 minutes.
Garnish with coriander leaves.

My children loves to have this with curd rice.

MANGO MILKSHAKE WITH A TWIST

2011-06-21T11:02:00.000+05:30

Hi all,

Back after a long time. This mango milk shake we had in Delhi, it is so filling. They use dry fruits , aam papad etc to make it more tasty.

Ingredients

Mango - 2

Milk - 2 cups

sugar - to taste

rose syrup - 3 tbsp

cashew nuts, dried grapes - 1/4 cup

Aam papad / sweeten mango bars - 3 " piece

vanilla ice cream as required

Method

peel and cut the mangoes. cut the aam papad into Long strips
Combine mangoes, milk , sugar , ice cubes in a blender and make shake.
Pour the shake in a glass and add a scoop of ice cream
Pour sugar syrup on top of it.
Garnish with cashews, dried grapes and aam papad.

THIS RECIPE IS TAKING PART IN DR SAMEENA'S MANGO RECIPE.

OATS WHEAT LADDU

2011-05-08T22:23:00.000+05:30

I learnt this recipe in my Tupperware assembly. i have made some changes in the recipe. It is good for dieters also.I used multigrain atta and oats here. We can make with kanchi mavu also.It is easy and we can prepare it so fast.

Ingredients

Multigrain atta - 1 cup

oats - 1 cup

jaggery - 1 1/2 cups

ghee - 1 tbsp

badam or cashew - 10

milk - 1 cup

Method

Heat ghee in a pan and roast oats.

Roast oats until it changes it's colour.

Roast atta until it changes to light Brown.

Ground oats to powder, and mix oats powder , atta , nuts and grated jaggery in a bowl.

Add milk to the mixture till you can make balls.

Make small balls out of this mixture and store it in a airtight container.

Note

we can use sugar instead of jaggery
We can use ghee instead of milk.

MULTIGRAIN ATTA

2011-03-03T21:01:00.000+05:30

I used to grind wheat with soy bean for my rotis. One time i bought Multi grain atta of Pillsbury. Then I thought of making multi grain atta in home. I used the ingredients of Kanchi Mavu excluding some things and including some ingredients. The colour will be slightly dark comparing to whole wheat atta but the taste and the soft is so... good. Dosa made out of this flour is so.. crisp and tasty.

WHEAT - 3 KG

RAGI / FINGER MILLET - 200 GMS

CHANNA - 200 GMS

OATS - 200 GMS

SOLAM / SORGHUM - 200 GMS

KAMBHU/ PEARL MILLET - 200 GMS

MAIZE / CORN - 200 GMS

BARLEY - 100 GMS

SOY BEAN - 200 GMS

READY FOR GRINDING

the phulka comes real fluffy too.

KOTHU IDLI - A LEFT OVER MAGIC

2011-02-24T20:49:00.000+05:30

We went to a restaurant called Dosa Calling in Adyar. They have wonderful varieties of dosas. We enjoyed having all kinds of dosas. I love their Manchurian dosa so.. much. They had this kothu idli in their starters. All of us enjoyed having this, and tried this in home it came out well , nowadays i make idlis in excess for making this as a evening snack.

Ingredients

idli - 7 to 8

Onion - 1 big size

tomato - 2

Sambhar powder - 1 tbsp

salt to taste

garam masala - 1/2 tbsp

Oil, mustard seeds , urad dhall, curry leaves for tempering

Method

Chop the idlis in to small cubes.

Heat a kadai with oil and pop up mustard seeds add urad dhall and curry leaves. Add onions and saute till they turn pink.

Add tomatoes and saute.

Add Sambhar powder and salt and saute

Saute till the raw smell goes and it leaves oil.

Add the chopped idlis and add little water and close with the lid.

After 2 minutes the yummy kothu lidi is ready

SATHUMAVU KANCHI / MULTIGRAIN PORRIDGE

2011-02-17T21:13:00.003+05:30

A healthy drink which i give to my kids when they turned one. when my daughter was one year old pediasure came into market when i asked my pediatrician he told me i can give sathumavu kanchi it is equivalent to that. my mom makes it for me all the time. This time when she came i learnt how to prepare this. Only thing which takes time is this dry roasting all the ingredients.

When I am fasting and i take this , my daughter love this.

Ingredients

WHEAT - 200 GMS

GREEN MOONG DHALL - 200 GRAMS

CHANNA/ CHICKPEA - 100 GMS

KAMBHU / PEAR MILLET - 100 GMS

RAGI / FINGER MILLET - 100 GMS

MAIZE/CORN - 100 GMS

CHOLAM/SORHUM - 100 GMS

SOYA BEAN - 100 GMS

CASHEW

ALMOND

SEASAME SEEDS

Method

Dry roast all the ingredients separately. (except cashew and Almond)
I forgot to take the picture of the roasted one.
Ground to powder by giving it to a flour mill. (Except cashew, almond and sesame seeds)
Powder seasme seeds and cashew, almond in mixie.
You can store it in a air tight container.
Take 1 tbsp (required qty) add milk and make a mix( you can use water also).
boil it , keep stirring.
Add milk to make a thin consistency.

Note

You can add peanuts also in this, my mom says the kanchi mavu will spoil quickly.

This is taking part in Srivalli's Breakfast mela

SUKHAM AYU FOR ICC

2011-02-15T21:47:00.003+05:30

This reciepe is very new to me and tried this for ICC for this month. It came out well and it is delicious. I will post the recipe later.

This is how i served my kids.

KASHMIRI DUM ALOO FOR ICC

2010-12-15T20:58:00.000+05:30

Dum Aloo is one of my favourtie.When Valli annonced for ICCI was very happy to try this, and it came out well and my kids loved it. i just peeled the skin of then potatoes.

PROTEIN RICH PANIYARAM

2010-12-05T13:08:00.001+05:30

I love priya's blog, her recipes will be innovative and simple. I wonder her how she can post new recipes almost in a daily basis.

This paniyaram also i saw in her blog, simple and easy, healthy.I made with Adai batter.

Ingredients

Thoor dhall - 1/2 cup

Channa dhall - 1/2 cup

Par boiled rice - 1 cup

Urad Dhall - 2 tbsp

Red chili - 5

salt to taste

hing - 1/2 tsp

Finely chopped onions - 1/2 cup

Curry leaves, coriander

Method

Soak all dhalls and rice together for 2 hours and ground to paste.

Add salt , hing and chillis and mix well.

Add the chopped onions . curry leaves and coriander leaves to the batter.

Heat the kuzhi paniyaram kadai and make paniyarms.

This is taking part in T & T from Priya's easy n tasty recipe hosted by PJ of Seduced Buds and Lakshmi.

VARO FOR ICC

2010-11-15T19:46:00.000+05:30

Varo , this sweet I have tasted but I have not tried. When valli have announced as this month's challenge , I was thrilled to try it out. I have followed simply sindhi Recipe.

Ingredients

Sliced nuts like cashew nuts, Almonds, pistachios, Walnuts, - 1 cup

Khus Khus - 1 Tbsp

sugar - 1cup

Elachi Powder - 1/4 tsp

Ghee - 1 tbsp

Method

Slice the nuts and mix well.
in a pan heat the sugar and ghee , when it melts and caramelised to a light brown colour add the nuts , khus khus and elachi powder.
When it thickens transfer into a greased plate and make slices.

LADOO

2010-11-13T18:38:00.001+05:30

Hope everybody had a blast on Diwali. After Diwali i was down with fever , so i could not update my blog. I made mixture, Cashew Burfi and Ladoo. Since i have posted then other 2 last year, i thought of posting this. My aunt makes wonerful ladoos. I have helped her in making ladoos when i was in Delhi,. This time i have tried alone , it came out well.

Ingredients

Besan – 4 cups (chickpea flour)

Sugar – 6 cups

Water – 2 cups

Cashew, raisins, clove , ghee

Method

Make sugar syrup by dissolving sugar and two cups of water. The syrup should be sticky like we make for gulab jamoon.

Take 2 cups of besan add water and make bhoondhi using bhoondhi karandi( it is a tool to make bhoondhis) Repeat the same for the rest of besan.

Strain the oil in a paper napkin and add the bhoondhis to the sugar syrup.

We can keep it aside for one hour also. Before making laddu fry cashews, raisins and clove in ghee and mix well and make laddus.

You can make approximately 60 laddus of this size.

Note :

1. You can add lemon juice to the sugar syrup to avoid it getting thicken.
2. If the sugar syrup become thick after adding bhoondhis to it, keep the vessel inside warm water and mix well, the syrup will become thin and you can make ladoos easily.

PROTEIN RICH SAMBAR IDLI

2010-10-28T18:45:00.000+05:30

Sambhar Idli is every body's favorite. My father in law is very fond of Triplicane Rathna Cafe's sambhar Idli. There is a programme called samayal Santhengal in Podigai TV on Saturdays 12 Pm. One day Mrs. Revathi Shanmugam told about Hotel Sambhar. i made like that it came out well and everybody enjoyed.
To grind idli i always add soybean to make protein rich.

IDLI

Ingredients

Soy bean - 3/4 cup

Urad dhall - 3/4 cup

Fenugreek seeds - 1 tbsp

idli rice - 5cups

Aval/Rice flakes - 1 cup

Method

Soak soy bean and fenugreek seeds together for 8 hours.
Soak urad dhall and rice separately.
In the grinder add soy bean and fenugreek for 10 minutes and add urad dhall and grind it for 30 minutes.
when you put rice for grinding soak the aval. After 10 minutes add to the rice.
add salt and fermentice for 8 hours.
Make idli s in mini idli stand

Sambhar

Ingredients

Toor dhall - 2 cups

Yellow pumpkin - 2oo gms

pearl onions - 15 nos

Drum stick - one

Tomato - 1

Radish - 1

Tamarind - one berry size

Sambhar powder - 1/ 2 tsp

Salt to taste

For tempering

oi, mustard seeds, cumin seeds, fenugreek seeds

To Roast and Grind

Coriander seeds - 1 tbsp

Channa dhall - 1 /2 tbsp

Pepper corns 1/4 tsp

cumin seeds - 1/2 tsp

red chili 3 to 4

fenugreek seeds - 1/4 tsp

grated coconut - 2 tbsp

oil - 1tsp for roasting

Method

Wash and cut the yellow pumpkin into fine pieces and pressure cook along with the toor dhall.
Heat the oil in pan and roast the ingredients given and ground to paste
Heat oil in a pan , temper mustard seeds, fenugreek seeds, cumin seeds and curry leaves.
Add the sliced onions, tomatoes, vegetables and saute it.
Add the tamarind extract, sambhar powder and give a boil.
when the vegetables are cooked add the grounded paste and give a boil.
Add the cooked dhall and pumpkin and give a boil, when it blends together add some coriander leaves ant remove it.

Serve with mini idlis or with regular ones.