Learning-to-cook

Dish Name Starts with L

2011-10-31T23:01:00.001+08:00

Here comes the event

No Special Rules except the dish name must start with L

-->any no. of archived and new entries accepted
-->link the post to the announcement page
--> try to use the logo

send ur entries to events.akilaskitchen@gmail.com with the following

your name
recipe name
recipe url
blog name
blog url
attach photo / photo url

Waiting for ur entries......

Khara Biscuits (Masala Biscuits)

2011-10-17T07:00:00.000+08:00

Ingredients

All purpose flour/maida - 2 cups
Butter/Margarine - 4 tsp (room temperature)
Salt - 3/4 to 1 tsp
Powdered sugar - 1/4 tsp
Curry leaves (cut into small pieces) - 1 tsp
Coriander leaves (cut into small pieces) - 1 tsp
Mint Leaves (cut into small pieces) - 1 tsp
Green Chillies - 1 tsp (cut finely)
Omam/Ajwain seeds - 2 tsp
Baking soda - a pinch (optional)
Milk - 3 to 4 tsp

Method

Mix the flour and ghee.
Then add all the other ingredients except milk and mix well.
Now add milk little by little till you get a smooth dough consistency.
Now roll the dough as you do for a chappathi to a 1/4 inch thickness.
Cut the dough to desired shapes and arrange it in a baking tray.
Place the dough to the preheated oven to 180 deg C.
Bake it for 15 min and check whether the sides have becomes slight brown. If so, then remove from oven, cool down.
The crispy khara/masala biscuits are ready and have it immediately or store in an air tight container.

This goes to my event: Dish Name starts with K

Note:

I used salted butter and reduced the salt. You can use unsalted butter too and adjust salt according to taste)
Quantity of milk can be adjusted so as to make a dough consistency.

Kaasi Halwa (White Pumpkin Halwa)

2011-10-14T06:29:00.000+08:00

I wanted to try this for a long time and now only I had find time for it to try. First time trying and it really came very good. I took the recipe from kamala's corner, with very little changes. Original recipe goes with milk, sugar and pachchai karpooram, but i didnt use the pachchai karpooram and used condensed milk.

Ingredients
White Pumpkin - 1/2 kg
Sweetened condensed milk - 1 can
Ghee - 1/2 cup
Cashew nuts, raisins, pista - 1 tsp each
Cardamom powder - a pinch
Saffron - a pinch (optional)
Any colour - i used green to make it different.

Method
Peel off the skin of pumpkin and Grate it.
Filter/squeeze out the water as much as you can.
Now in a big pan, add 1 tsp ghee and fry the nuts and keep aside.
In the same pan, add the grated pumpkin and start cooking it with its own water.
When its water is fully dry, add condensed milk and keep on stirring in medium flame.
Little by little add ghee to it.
Add the green colour.
Keep stirring well until the ghee, start coming out from halwa.
Now add in the nuts and raisins, mix well and switch off the stove.
Serve hot or cold (i like both)

This goes to my event Dish Name Starts with K

Karuveppilai Podi (Curry Leaves Powder)

2011-10-12T03:30:00.001+08:00

Ingredients

Karuveppilai/Curry Leaves - 2 cups
Pepper - 1 tsp
Jeera - 1 tsp
Thuvar paruppu/Toor dhal - 2 tsp
Ulutham paruppu/Urud dhal - 2 tsp
Kadalai paruppu/Bengal Gram dhal - 2tsp
Dry Red chillies - 3
Garlic - 2 (cloves)
Salt - as per taste
Asafoetida - 2 pinches

Method

Dry fry all the ingredients separately.
Take care that you do not burn the curry leaves.
In a mixer jar, grind them all together to make a fine powder.
Store it in an air tight container to retain its freshness.
Have it with white rice and ghee and you can never say no to that taste.

This goes to my event: Dish Name Starts with K

Kaarasev

2011-10-10T01:25:00.001+08:00

Kaara Sev is a traditional South Indian recipe, which can be easily prepared at home. Its a crispy snack and can be kept for more than 15 days when put in air tight jars. This recipe, actually needs a murukku maker or a karasev laddle to go with. But I dont have both. So I went with just, Jalli karandi (the laddle with holes) and made these snacks. As I am the one taking the photos too, i cant able to take the picture while I press the sev in to the laddle.

Ingredients

Gram flour (Kadalai Maavu) - 1.5 cups
Rice flour - 1/2 cup
Chilli powder - 1/2 tsp
Salt - as per taste
Baking soda - a pinch
Black Pepper - 1 tsp (coarsely crushed)
Cumin Seeds/Jeera seeds - 1 tsp
Oil - 1 tsp
Asafoetida - a pinch
Warm Water - as required to make a dough

Method

Mix all the ingredients together except the water.
Add the water little by little to make a dough slightly softer than chappathi dough.
(It should not be watery).
In a kadai, heat the oil in medium flame.
In the Murukku maker or Kaarasev maker, put the dough inside and press the handle. ( I took a lemon sized dough and kept on the laddle and pressed with my thumb ).
When the sev becomes golden brown, remove and filter the oil with a kitchen tissue.
Store in a air tight container.

Note:

Oil can be replaced with ghee, but i prefer oil.
Chilli powder can be adjusted according to taste as we need to add the pepper also.

This goes to my event: Dish Name Starts with K

Karuvadu Vathakkal (Vaalai karuvadu vathakkal )

2011-09-21T05:00:00.004+08:00

Ingredients

Vaalai Karuvadu - 10 Pieces
Tomato - 1 (crushed)
Onion - 2 (cut into length pieces)
Dry Red Chillies - 2
Prawn Sambal Chilli paste - 2 tsp
Tamarind Juice - 4 tsp
Sugar - 1/4 tsp
Oil - 3 tsp
Curry leaves - few
Water - 1/4 cup
Salt - if needed

Method

Wash the salted fish and soak in water for 10 to15 min.
Remove the bone inside and keep aside.
In a pan, add 1 tsp oil, half the onion, and red chillies, curry leaves and saute till nicely till the raw smell of the onion goes off.
Remove from heat and grind in the mixer till smooth paste.
Now in the same pan, add another 2 tsp of oil, onion, tomato and saute well.
Add in the karuvadu/salted fish and little water and cook it.
Add in the grind paste and sambal paste and tamarind juice and cook it.
Now add in the sugar and salt if needed.
Cook well till the oil floats on the gravy and switch off.
Serve it hot as a side dish for rice or any kind of roti etc.

This goes to my Event: Dish Name Starts with K

Kozhukattai (Modak/Steamed Rice Dumblings with coconut stuffing)

2011-09-19T05:00:00.001+08:00

This recipe i took from my draft, believe it or not, it was there nearly one year... these pic i took for last year Vinayagar Chathurthi...

Ingredients

Raw rice flour - 1 cup
Jaggery - 1/4 cup
Grated Cocount - 1.5 cups
Cardamom - little
Salt - as per taste
Oil - very little (optional)
Hot water - 1/2 cup

Method

Very slightly, dry roast the rice flour just for 3 to 5min.
Add hot water and salt, little by little and start mixing it.
Make it like a chappathi dough and it should not stick to your hands and Keep it aside.
Again in another pan, dry fry the grated coconut till the raw smell goes off. Donot over fry it.
In another pan, add Jaggery and Water and just cook till the jaggery melts.
Now add the fried coconut, cardamom powder and mix well.
When it cools down, make it to small round balls.
Now press the rice flour ball in the middle and make a cup like shape and now keep the coconut balls inside and close it.
In a idli cooker, keep these balls and steam it for 10 min.
Coconut Kozhukattai is ready.

This goes to my Dish Name Starts with K

Dish Name Starts with K

2011-09-17T21:31:00.001+08:00

Hi Friends,

Here comes the event, Dish Name Starts with K...

There are no particular rules for this, except the dish which you are preparing should start with K....

---> any no. of entries is allowed
---> archieved entries are accepted
---> Link the receipe to the announcement page
---> Try to use the logo

Send in your recipes to events.akilaskitchen@gmail.com with

Your Name:

Recipe Name:

Blog Name:

Recipe URL:

Attached Photo/Photo URL:

Junnu/Kadambu

2011-09-01T22:30:00.000+08:00

Hope many of us have heard this and have tasted this in our early childhood days. For those who have not tasted, it is a sweet which is made up of cow's first 3 days milk, after it gives birth. In my early childhood days, our paalkaramma used to give this and either my mom or my grandma used to prepare kadambu for me and I just love it. But I am not sure whether our children will ever get a chance of tasting this kadambu. If they get, I would say, they are really lucky. Though I have seen the recipe (without using the kadmbu paal/lactating milk) from net long before, I got chance to try this out last sunday.

The recipe calls for eggs to be added. But my mom would not eat eggs and mostly I try to avoid eggs in my recipes when it calls for egg. So here i used the egg replacer. It tasted great and took me to my childhood days in India.

Ingredients

Warm Milk - 2.5 cups
Egg replacer - 2 tsp ( if egg is used, add 2 eggs)
Condensed Milk - 1 can
Jaggery - 2 tsp
Pepper - 1 tsp
Cardamom Powder - 1/2 tsp
Pista - few (crushed)
Water - 2 tsp
Saffron strands - few

Method

Add the 2 tsp water to the egg replacer and beat until fluffy.
Now add the condensed milk, warm milk and Jaggery and mix well until the jaggery melts.
Add the pepper, cardamom, and pista mix
Now keep in a pressure cooker and without whistle pressure cook it for 40 min in medium flame.
Then remove from steam and cool it in fridge for atleast 1 hr.
Serve it by garnishing with saffrons.
Tasty Kadambu/Junnu is ready to eat....

This goes to my event - Dish Name Starts with J

Jam Biscuits

2011-08-30T16:04:00.000+08:00

I searched for the Jam Biscuits recipes but in vain. Finally I landed to my favorite Rak's Kitchen and tried her's and really turned out good. I don't have the cookie cutter and normally i did it and it tastes really nice. I just followed her recipe since i don't want to take any risk for the first time.

Ingredients

All Purpose flour/Maida - 3/4 cup
Custard Powder - 3/4 cup
Corn Flour - 4 tsp
Butter - 1/2 cup
Powdered Sugar - 1/2 cup
Curd - 3 tsp
Vanilla Essence - 1 full cap of essence bottle
Jam - any kind ( i used pineapple and Strawberry)

Method

Beat the butter and powdered sugar untill fluffy.
To this, add the flour, custard powder, corn flour and curd and make it to a dough.
Spread on a flat bottomed surface and using a rolling pin roll it to a 5 mm thickness. ( i used chappathi roll )

Now cut into desired shape and put a hole in the middle.
Arrange the biscuits in the baking tray.
Put the jam into the hole.
Preheat the oven to 180 degree Celsius and bake it for 15 min or till the corner becomes brown .
Remove from the tray and cool it and store it in an airtight container.

This goes to my event Dish Name Starts with J and I am sending my below recipes

Garlic Rolls to herbs and flowers by PJ and Vardhini
Egg Kurma, Egg Podimass, Egg Briyani, Egg Caspicum Gravy, Egg Fried Rice to ARS event: E for Egg Recipes by Ila and Charitha
CCC Raitha and Carrot Peas Pulao to HLI - Carrots by Kalyani
Eggless Oats Coconut Cookies, Eggless Oats Chocochip Cookies to WWC - Oats by Monika and Sanjeeta
Veggie Pizza and Pasta Payasam to Only Pasta, Pizza and Noodle by Pari and Jaysri Ravi
Pasta Payasam to Fusion Food - Pasta by Ramya
Ivy gourd fry to Food Palette series - Black by Torviewtoronto

Round up: Dish Name Starts With J

2011-08-20T12:20:00.007+08:00

Here is the roundup. Will be updating weekly till Sep 10th. So waiting for what...

Jackfruit Halwa
Sudha - Sabdha's Kitchen

Jackfruit Seeds Tikki
Kushi - A Girls Diary

Jaljeera
Santosh - Santosh's Kitchen

Jackfruit Payasam
Akila - Learning-to-cook

Jackfruit Soup
Akila - Learning-to-cook

Jelly Pudding
Akheela - Torviewtoronto

Jeera Rice
Shama - Easy2cook Recipes

Jam Biscuits - Eggless
Akila - Learning-to-cook

Junnu/Kadambu
Akila - Learning-to-cook

Janthikalu - using mixed lentils
Soujanya - Souji's Home

Jeera Corn Capsicum Rice
Priya - Priya's Easy N Tasty Recipes

Jhinge Posto
Priya - Priya's Easy N Tasty Recipes

Jackfruit Sweet Kozhukattai
Priya - Priya's Easy N Tasty Recipes

Jujubes Candies
Priya - Priya's Easy N Tasty Recipes

Jackfruit Kesari
Suneetha - Sunee Kitchen

Jeera Rice
Kalyani - Kalyani's Platter

Jangiri
Harini - Sugar n Spice

Jackfruit Halwa
Christy - My Kitchen Flavors - Bon Appetit

Jackfruit seed stirfy
Christy - My Kitchen Flavors - Bon Appetit

Jackfruit Fritters
Christy - My Kitchen Flavors - Bon Appetit

Jack Fruit(Raw) in Coconutmilk Gravy
Christy - My Kitchen Flavors - Bon Appetit

Thank you all for sending your special recipes.....

Jackfruit Soup / Palapazha Rasam

2011-08-19T03:04:00.000+08:00

Rasam is always my favorite. After searching in net, got the recipe from Ramani's recipes and thought to give a try. It was really very delicious. Here is the recipe.

Ingredients

Jackfruits - 5 to 6
Thuvar dhal water - 1/2 cup (Optional)
Mustard Seeds - a pinch
Tomato - 1 (cut into pieces)
Tamarind - 1/2 lemon size
Dry Red Chillies - 2 to 3
Rasam Powder - 2 tsp
Curry Leaves - few
Cumin Seeds - 1/2 tsp
Pepper seeds - 1/5th tsp (crushed)
Asafoetida - a pinch
Coriander leaves - few
Oil - 1 tsp
Ghee - 1 tsp
Salt - as per taste
Water - 4 cups
Turmeric - a pinch (Optional)
Sugar/Jaggery - 1/2 to 1 tsp (Optional)

Method

Pressure cook the toor dal (Thuvaram paruppu) with 3 cups of water adding a pinch of turmeric and keep aside.
Soak the tamarind in 1 cup of water for 10 to 15 min and extract the water alone.
In a kadai or pan, add oil, mustard seeds and cumin seeds, red chillies, curry leaves and fry for a min.
Add the Jackfruit pieces and add ghee and saute well or till they become little soft.

Now add the tomato pieces or crushed tomato.
Now add in the tamarind water, dal water, salt, pepper powder, rasam powder, Asafoetida and if needed add 1 more cup of water and cook in medium flame.
When it starts boiling, add in the sugar/jaggery(optional) and coriander leaves and switch off.
Serve the hot and have Jackfruit rasam with rice and papad.

This goes to the following recipes

Dish Name Starts with J

Flavors of south India by Simple.food

Jackfruit Kheer / Palapazha Payasam

2011-08-17T03:04:00.002+08:00

I got the recipe from anubhavati. It was really quick, easy and tastes wonderful. I just loved the taste. Here is the recipe. I mostly used the same recipe, with little change of adding fried cashews, jackfruit and raisins.

Ingredients

Jackfruits (ripe) - 6
Milk - 2 cups
Coconut Milk - 1/4 cup
Grated Coconut - 2 tsp
Sugar - 1/4 cup (Increased or decreased as needed)
Cardamom - 2 to 3 (crushed)
Cashews - 10 to 15
Saffron - a pinch

Method

Soak cashews for 10 min in warm milk.
Cut the jackfruit and cook in little water.
Take one jackfruit and cut into small pieces which is used later.
Now grind the remaining jackfruit in little milk and make into a smooth paste and keep aside.
Now in the same mixie, add the soaked cashews and grated coconut and little milk and grind to smooth paste.
Now in a heavy pan, add cashew coconut paste, jackfruit paste, sugar, coconut milk and remaining milk and allow to boil.
Meanwhile, fry the 1 tsp cashews and raisins in ghee and transfer to the boiling payasam.
Add the crushed cardamom and saffron, garnish and serve hot or cold.

This goes to the following events

Dish Name Starts with J
Flavors of South India by simply.food

Round up: Dish Name Starts With I

2011-08-15T14:59:00.000+08:00

Thanks a million to everybody, who have participated in this event. Here is the roundup...

Instant Sooji Dhoklas from Shobha of Food Mazaa
Category: Snack

Italian Lamb from Khushi of A Girl's Diary
Category: Main Dish

Indian Style - Oven Roasted Baby Potatoes from Krithi of Krithi's Kitchen
Category: Snack

Idli Fry - Chinese Inspired from Krithi of Krithi's Kitchen
Category: Main Dish

Idli Podi from Krithi of Krithi's Kitchen
Category: Side Dish

Idli Upma from Ramya of Ramya's Kitchen
Category: Main Dish

Inji Pachadi from Hema of Chefhema
Category: Side Dish

Instant Cake Microwave Choco Chip Cup from Nupur of UK-Rasoi
Category: Cake

Indian Style Potato Corn Salad from Sravani of Srav's Culinary Concepts
Category: Salad

Imlaana from Deepika of My Life and Spice
Category: Beverage

Italian Bread from Akheela of Torview Toronto
Category: Bread

Imli Aloo from Suma of Veggie Platter
Category: Side dish

Idli 65 from Akila of Learning-to-cook
Category: Side Dish

Idli Manchurian from Akila of Learning-to-cook
Category: Side Dish

Idli Upma from Akila of Learning-to-cook
Category: Main Dish

Idli Milagai Powder from Akila of Learning-to-cook
Category: Side Dish

Dish Name Starts with J

2011-08-07T01:11:00.001+08:00

The dish can be Veg or Non - Veg (except beef or pork).
To Participate in this Event
Post your Recipe – whose name starts with letter J from now to Sep 10th with a link to this Event. Any no. of old and new posts are accepted for this Event.
Grace period of 5 more days will be given.

Non bloggers send me mail with a photo of your recipe.
Mail your entry to events.akilaskitchen@gmail.com with the following details

Subject: Dish Name Starts with J

Your Name:
Blog Name:
Recipe Name:
Recipe URL:

Attach Photo/url of your dish.

Roundup will be posted in August Mid.

I believe my lovely fellow bloggers give support and encouragement as my previous events in form of entries to make the event a big success.

Please feel free to leave your comments and looking forward for your wonderful recipes.

Click here for the recipes .....

Chicken Cashew Gravy

2011-07-24T18:24:00.000+08:00

Ingredients

For Marination

Chicken - 1/2 kg
Curd - 1/2 cup
Chilli powder - 2 tsp (adjust according to taste)
Salt - 1/4 tsp
Turmeric Powder - 1/6 th tsp

For gravy

Onions - 2 (finely chopped)
Tomato - 2
Ginger Garlic paste - 1 tsp
Green Chillies - 2
Cinnamon Stick - 1 (crushed)
Cloves - 4 to 5
Coriander Powder - 1 tsp
Pepper powder - 1/2 tsp
Curry leaves - 10 to 15
Coriander leaves - for garnishing

To make paste

Cashews - 12 to 15
Milk - 5 to 6 tsp

Method

Wash the Chicken thoroughly with salt.
Marinate the chicken with the ingredients mentioned in Marination part and allow to rest for 2 hrs.
In a Pan/kadai, add oil.
When hot, add cinnamon, cloves and curry leaves and fry for few minutes. (Do not overfry).
Add half of the onion and green chillies, ginger garlic paste and fry till onion becomes translucent.
Add the tomato and saute well.
The other half of the onion and half of tomato, grind to a paste.
Now add the marinated chicken, onion tomato paste, and start stirring in the gravy.
Add the pepper powder and When the gravy becomes thick, you can add some water.
Now add the cashew paste and allow to boil for 2 to 3 min.
Garnish with coriander leaves and serve hot.
Goes well with any kind of main dishes.

Egg Fried Rice

2011-07-18T05:22:00.000+08:00

Ingredients

Rice - 2 cups (pre cooked)

Eggs - 2 (beaten)

Light Soy sauce - 2 tsp

Vegetable oil - 4 tsp

Vegetables - carrot, peas, corn, beans, sprouts (2 tsp each)

Spring onions - 1 (chopped finely)

Garlic - 2 cloves (chopped finely)

Salt - as per taste

White Pepper - as per taste

Method

Add little oil in a pan.

When hot, add egg and stir rapidly to break it up.

Add another spoon of oil, followed by garlic, and rice and mix thoroughly.

Add the vegetables and spring onions and add the remaining oil and mix well.

Now add the soy sauce, salt and white pepper.

Toss it together and remove from heat.

Garnish it with spring onions.

Serve it in a bowl.

Note:

Mostly rice cooked in previous night and refrigerated suits well, as they do not stick together

Capsicum Curd Gravy

2011-07-16T20:30:00.000+08:00

Ingredients

Capsicum - 1 (large)
Onion - 1
Tomato - 2 (make a paste)
Curd - 1/2 cup (beaten well)
Green chillies - 2
Chilli Powder - 1/2 tsp (adjust according to taste)
Turmeric Powder - 2 pinch
Garam Masala powder - 1/2 to 3/4 tsp
Salt - as per taste
Oil - 3 tsp

Method

In a Pan, add oil and when it is hot add onion and fry it turns translucent.
Now add the Capsicum, green chillies, turmeric powder, chilli powder, Salt.
When the Capsicum are little tender, add the tomato paste and stir well, till the raw smell goes off.
Now if needed add little water and garam masala.
Add the curd now and cook well, till the capsicum absorbs the masala's well.
Serve with Roti, Nan, paratha as a side dish.

Round up: Dish Name Starts With H

2011-06-29T05:02:00.006+08:00

Hi Friends,

Here comes the round up for "Dish Name Starts with H"....

Horsegram Crepes / Hurali Dosa
Sent by: Sumana of Sum's cuisine

Hoppers rice flour pancakes
Sent by: Akeela of TorviewToronto

Healthy Green Rice
Sent by: Shama Nagarajan of Easy to Cook Recipes

Hariyali Pulao
Sent by: Shobha of Food Mazaa

Hariyali Murg
Sent by: Shobha of Food Mazaa

Handvo
Sent by: Shobha of Food Mazaa

Hayagreeva
Sent by: Suma Gandlur of Veggie Platter

Hummus
Sent by: Jaleela of Samaiyalattakaasam

Horsegram Rasam
Sent by: Jaleela of Samaiyalattakaasam

Horse gram tomato adai
Sent by: Jaleela of Samaiyalattakaasam

Hara Paneer Masala
Sent by: Krithi of Krithi's Kitchen

Honey Brownies
Sent by: Krithi of Krithi's Kitchen

Hyderabadi Biryani
Sent by: Jay of Tasty Appetite

Haale Kabudu
Sent by: V of The V Kitchen

Hara Bhara Chamn
Sent by: Binitha of Yours Tastefully

Home made Garlic Bread
Sent by: Binitha of Yours Tastefully

Home made Butter
Sent by: Binitha of Yours Tastefully

Horsegram Chops
Sent by: Priya of Priya's Easy N Tasty Recipes

Hot Mustard Rice
Sent by: Priya of Priya's Easy N Tasty Recipes

Horsegram and Mixed Dals Dosa
Sent by: Priya of Priya's Easy N Tasty Recipes

Honey Puffed Rice Balls
Sent by: Priya of Priya's Easy N Tasty Recipes

Healthy Apple Muffins
Sent by: Sravani of Srav's Culinary Concepts

Hyderabadi Mirchi Ki Salan
Sent by: Sravani of Srav's Culinary Concepts

Hara Channa Paneer Masala
Sent by: Rekha of Shahi Rasoi

Hab-el-hal(Cardamom Biscuits)
Sent by: Ambreen of Simply Sweet n Savory

Hot and Sour Soup
Sent by: Ambreen of Simply Sweet n Savory

Huli Kootu
Sent by: Mythreyee of Paajaka Recipes

Hara Bhara Paneer Tikka
Sent by: Miriam of In Vogue at Home

Hara Kebab
Sent by: Rohini of Love and Calories

Homemade Chocolates
Sent by: Kaveri of Palakkad Chamayal

Hazelnut Cookies
Sent by: Akila of Learning to cook

Homemade Khoya
Sent by: Akila of Learning to cook

If i have missed anybody's, please contact me immediately...

Dish Name Starts with I

2011-06-28T21:30:00.001+08:00

The dish can be Veg or Non - Veg (except beef or pork).
To Participate in this Event
Post your Recipe – whose name starts with letter I from now to July 31st with a link to this Event. Any no. of old and new posts are accepted for this Event.
Grace period of 5 more days will be given.
Will be adding LOGO soon.

Non bloggers send me mail with a photo of your recipe.
Mail your entry to events.akilaskitchen@gmail.com with the following details

Subject: Dish Name Starts with: I

Your name:

Blog Name:

Recipe Name:

Recipe URL:

Category: (whether it is dessert or beverage or side dish etc)
Attach Photo of your dish

Roundup will be posted in August Mid.
I believe my lovely fellow bloggers give support and encouragement as my previous events in form of entries to make the event a big success.
Please feel free to leave your comments and looking forward for your wonderful recipes.

Celebrate Sweets - Stuffed Sweets - Round Up

2011-06-27T06:43:00.000+08:00

Hi Friends,

First sorry for not posting for a long time that too, while conduction the event. Especially i want to ask sorry to Nivedita as i guest hosted her event and delayed in posting the round up. I was so busy, that i could not even sit in net. I had so many issues to get resolved in both personally and officially. Also, my second kid (1 and half yr), not allowing me to sit in net. So from morning 4, i worked to post the round up. so here comes the round up for Celebrate Sweets - Stuffed Sweets (which is also my 200th post)...

I want to thank all who have participated and also for giving support and encouragement without which i would have not reached this....

Poli
Sent by: Jaleela of Samaiyalattakaasam

Vellam
Sent by: Jaleela of Samaiyalattakaasam

Banana Pancakes
Sent by : Jabeen of Jabeen's Corner

Shahi Tukla
Sent by: Kaderfa of En Iniya Illam

Mawa Kachori
Sent by : Priya of Mharorajasthanrecipes

Haale Kabudu
Sent by: V of The V Kitchen

Somas
Sent by: Asma of Payanikkum Paathai

Rasgulla
Sent by: Neetu of Tips N Deals

Bobbatlu
Sent by: Sravani of Srav's Culinary Concepts

Karanji
Sent by: Mugdha of Cooking Fundas

Makkan Peda
Sent by: Jay of Tasty Appetite

Rasabali
Sent by: Madhusmita of Redspice.in

Puran Poli
Sent by: Sudha of Malaysian Delicacies

Red Bean Pancake
Sent by: Sudha of Malaysian Delicacies

Vella Kozhukattai/Sweet Modhak
Sent by: Priya of Bon Appetit

Gujiya
Sent by: Priya of Bon Appetit

Strawberry Shirkhand
Sent by: Jabeen of Jabeen's Corner

Rava Holige
Sent by: Vaishnavi of Cooking Food for you

Pesalu Bobattu / Sweet lentil Stuffed Indian Bread
Sent by: Soujanya of Souju's Home

Suzhiyan
Sent by: Jaleela of Samaiyalattakaasam

Potato Halwa Somas
Sent by: Jaleela of Samaiyalattakaasam

Chakkara Holigalu/Sugar Crepes
Sent by: Harini/Jaya of Tamalapaku

Jaggery and Semolina Poli
Sent by: Nivedita of Nivedita's Kitchen

Cocoa Cups - Stuff with any dessert
Sent by: Nivedita of Nivedita's Kitchen

Steamed Sweet dumplings
Sent by: Nivedita of Nivedita's Kitchen

Strawberry Buttermilk Summer Cake
Sent by: Anamika of Taste Junction

Biscuit Poli
Sent by: Nivedita of Nivedita's Kitchen

Sesame Seeds Poli
Sent by: Nivedita of Nivedita's Kitchen

Peanut Gujiya
Sent by: Nivedita of Nivedita's Kitchen

Sweet whole Moongdal Kozhukattai
Sent by: Priya of Priya's Easy n Tasty Recipes

Sweet Potato & Whole Moongdal Sweet Paratha
Sent by: Priya of Priya's Easy n Tasty Recipes

Parwal ki Mithai
Sent by: Sushmita of SinFoodie for the love of cooking

Modak
Sent by: Vatsala of Show and Tell

Treading Gingerly on Ice Cold Territory
Sent by: Tadka Pasta

Coconut Kozhukattai
Sent by: Jyothi of Shadruchulu

Makkan Peda
Sent by: Akila of Learning to cook

If i have missed anybody's recipes, plz contact me immediately through mail events.akilaskitchen@gmail.com....

Hazelnut Cookies

2011-05-28T23:15:00.000+08:00

Ingredients

All Purpose flour - 1.5 cups
Hazelnuts - 1/2 cup (toasted and chopped) and 1 cup (grind to powder)
Butter/Margarine - 1.5 cups (i used margarine)
Brown Sugar - 1 cup (can be adjusted according to taste)
Sugar - 1/4 cup
Salt - a pinch
Baking Soda - 1/2 tsp
Baking Powder - 1/2 tsp

Method

Mix the sugar and butter until fluffy.
In another bowl, mix the all purpose flour, powdered hazelnuts, baking soda and baking powder and salt.

Now add this flours, to the sugar butter mixture and now add the chopped hazelnuts and mix together.
Make the smooth dough with the mixture and make into small balls.

Pre-heat the oven to 180 deg Celsius.
Now arrange the balls, in the baking tray and flatten a little bit.
Bake it for 15 to 20 min or until they become brown in colour and allow to cool.
Store it in an air tight container for 2 weeks.

This goes to my event Dish Name Starts with H

Vegetable Kofta

2011-05-17T01:05:00.001+08:00

Ingredients

For Kofta

Vegetables - 2 cups (boiled) ( I used frozen mixed vegetables - carrot, beans, green peas, corn, and cauliflower)
Potato - 1 cup (boiled and smashed)
Green chilles - 3 to 4 (chopped)
Coriander powder - 1 tsp
Cumin Powder - 1/2 tsp
Red Chilli Powder - 1/2 tsp (adjusted to taste)
Coriander Leaves - 1/2 cup
Salt - a per taste
Corn Flour/All puprose flour - 2 tsp
Oil for frying

For Gravy

Tomato - 2 cups
Onion - 1 cup
Cashew - 1/2 cup
Cream or milk - 1/2 cup
Cumin powder - 1 tsp
Red chilli powder - 1 tsp
Black Jeera - 1/2 tsp
Coriander powder - 1 tsp
Coriander leaves - 1/4 cup (chopped)
Ginger garlic paste - 1 tsp
Turmeric - 2 pinch
Garam masala - 1/4 tsp
Salt as per taste
Oil - 2 tsp

Method

To Make Kofta

Smash the potato, vegetables and mix together.
In that, add the green chillies, coriander powder, cumin powder, chilli powder, chopped coriander, salt and mix thoroughly.
Now make them in to small round balls (can be of any shape).
Roll over the corn flour.
In a kadai, head the oil in medium flame and put the balls one by one slowly and fry till they become slight brown in colour.
Take them from oil, dry in tissue paper.

To make Gravy

Dry fry the cashews just for 2 to 3 minutes and grind it to make a coarse powder.
In a Pan, add oil, onion and little salt and let it become little brown colour.
To this add ginger garlic paste, turmeric, chopped tomatoes, chilli powder, cumin powder and coriander powder.
If needed, add little water.
Cook till the tomatoes becomes soft and blend it in a blender to make a smooth paste.
In another pan, add oil and when hot, add jeera, and the blended paste.
Allow to boil by adding the garam masala.
Add the cream/milk and again boil it.
Now add the cashew powder, and allow to cook again for another 2 min.
Now gently put the kofta's one by one and let it rest for half an hour.
Garnish with coriander leaves and serve hot with any roti, naan, chappathi etc.

Home Made Khova/Khoya - Sugarless

2011-05-15T13:16:00.000+08:00

Ingredients

Milk - 1 litre
Ghee - 1 tsp (optional)

Method

In a big pan (non stick works well), start boiling the milk.
When it becomes half its quantity, start stirring well, so that it does not stick to the bottom, keeping flame in medium.
In this stage, if you need ghee, you can add. But it is optional only.
When the milk, becomes very less quantity, as shown in last figure, switch off the stove.
Sugarless khova is ready to be used in making, gulab jamuns, carrot halwa etc...
It can be stored in fridge for more than 15 days.

This goes to my event Dish Name Starts with H

Makkan Peda - The Famous Arcot Sweet

2011-05-12T23:04:00.000+08:00

I always love the famous Arcot Sweet "Makkan Peda". Arcot is my mother's native and even mine as i too born in Arcot but brought up in Chennai from my age one onwards. Whenever i go during school holidays, i used to have it. But now a days, whenever i go Chennai, my uncle get this sweet from Arcot specially for me. I love it so much. I just love the crunchy taste of nuts and the soft and sweetness of the peda. After i saw the peda from Jay of Tasty Appetite, i started craving for it and now is the time for it. I did it with the gulab jamun formula instead of khoya. Here comes the recipe.

Ingredients

Milk Powder - 1.5 cup
All Purpose flour - 1/2 cup
Unsalted Butter - 1/4 cup
Baking Soda - 2 pinch
Milk - 1/4 cup (can be increased or reduced accordingly)
Curd - 1 tsp
Nuts and Raisins - as required for the stuffing (i used Pumpkin seeds, almonds, cashews, water melon seeds)
Oil - for frying

Sugar syrup

Sugar - 2 cups
Water - 1.5 cups
Cardamom - 2 pinch
Saffron - few strands

Method

In a bowl, mix the milk powder, all purpose flour, baking soda and butter nicely.
Now add the curd and mix again.
Add milk, little by little and make it into a soft dough.
Let it rest for 15 min.
Now take the dough and it will be bit dry by this time, add some more milk (or water) little by little and keep it soft.
Now take small quantity of dough and stuff it with nuts and raisins and make in to small balls.

While making the balls, you can start preparing the sugar syrup, in a large bowl, by adding the sugar and water. When sugar gets dissolved, add the cardamom and saffron, and keep in low flame.
In another pan, add the oil and keep in low to medium flame.
When the oil is hot, add the balls one by one and start frying as like jamuns.
Fry till the balls comes to golden brown color fully.
Take out the balls, and dry it with kitchen tissue and transfer in to the hot sugar syrup immediately.
Let it rest for 1 to 2 hrs or till the balls absorbs the syrup.
Serve it by garnishing with some nuts.

Note:
1. The softness of dough is that, it should not stick more in your hands and you should be able to make it into a small balls.
2. For frying, instead of oil, ghee can also be used.
3. Instead of butter, even ghee can be added.
4. The sugar syrup must be hot, when you add the makkan peda in to the syrup.

This goes to the event - Celebrate Sweets - Stuffed Sweets - Guest hosted by me and brain child of Nivedita.