Mom's Corner

Potato Kurma

2014-07-04T11:12:00.000+05:30

I was going through Sangeetha's Blog for Blog Hop Wednesday, I came across this Aloo Kurma recipe. I chose the Onion Masala Paratha for the event and bookmarked this recipe for later. I was longing to prepare some kurma for some time now. I made these for idlys, but it sure does go well with many a things.

Ingredients
Boiled Potato - 2
Grated Coconut - 1/2 cup
Onion - 2
Tomato - 1
Fried Dal - 1 tbsp
Green Chilli - 2
Poppy Seeds - 1 tsp
Ginger Garlic paste - 1 tsp
Cinnamon - 1/2 inch stick
Clove - 1
Salt to taste
Oil for cooking

Method
Heat oil, saute cinnamon, green chilli, poppy seeds, onion, ginger garlic paste and tomato one after another till mushy. Grind along with dalia and coconut into a fine paste.
Heat oil, saute onions, add cubed potatoes and paste, cook till raw smell is gone. Add little water if necessary.
Garnish with coriander leaves and serve hot.

Bon Appetit!!
Rudra

Ginger Ale-Ingi Sorasam

2014-07-04T11:11:00.001+05:30

Ginger Ale is the carbonated soft drink version of Indian Ingi Sorasam. I prefer the indian version for its health benefits. It helps with stomach disorders and nausea.

Ingredients
Ginger - 1 inch piece
Lime Juice - 3 tbsp
Honey - 1 tbsp
Jaggery/Sugar Syrup as to taste

Method
Peel and grate ginger. Add water little by little and extract the juice and discard the pulp.
Add lime juice, honey and mix well. You can store this concentrate, add water and ice while serving.
Change the amount of ginger and lime to give a hotter sorasam.

Bon Appetit!!
Rudra

Aloo Mirch

2014-07-04T11:11:00.000+05:30

Anything with potatoes can hardly go wrong. And a dish with potato and Bell Peppers, no way!!!!! I usually prepare this for my hubby's lunch box. Now there's no lunch box, he comes home for lunch......Yipeeee!!!!

Ingredients
Boiled Potato - 2
Bell Peppers - 2
Onion - 1
Red Chilli Powder - 1 tsp
Dhaniya Powder - 1 tsp
Cumin Powder - 1 tsp
Salt to taste
Oil for cooking

Method
Heat oil, add chopped onions and saute.
Add cubed potato and chopped capsicum, all masala powder and cook well.
Serve hot with chapathis!!

Bon Appetit!!
Rudra

Mysore Rasam

2014-07-04T11:09:00.001+05:30

It really gets boring to have a lunch which is almost the same everyday. But what else do we do, thats the staple diet. So atleast to bring in variety today we had mysore rasam, instead of the usual Dal Rasam. The Dried Coconut (Kopra) adds a totally new dimension to the rasam, taste wise and color wise!!

Ingredients
Grated Dried Coconut - 1 tbsp
Coriander Seeds - 1 tsp
Pepper Corns - 5
Red Chilli - 1
Toor Dal - 1 tbsp
Asafoetida - a pinch
Curry Leaves - a little
Tomato - 1
Tamarind - of the size of a lemon
Salt to taste
Ghee - 1 tsp

Method
Heat ghee, dry roast red chilli, coriander seeds, pepper corns, toor dal, asafoetida, curry leaves. Grind into a paste along with dried coconut.
Boil tamarind extract, with chopped tomatoes. Add the paste, salt and allow to boil on medium heat till raw smell is gone.
Add half a glass of water and simmer. When froth appears covering the top fully, turn off heat.
Garnish with coriander leaves and serve with rice and papad.

Bon Appetit!!
Rudra

Paneer Butter Masala

2014-07-04T11:09:00.000+05:30

I have always aspired to do dishes the restaurant style, but this was my first success with paneer butter masala. Dunno why this post has been sitting on my draft box for a long time...Phew!

Ingredients
Paneer - 200 gms
Capsicum - 1/2 cup
Onion - 2
Tomato - 3
Ginger Garlic Paste - 2 tsp
Coriander Powder - 1 tsp
Chilli Powder - 1 tsp
Garam Masala- 1 tsp
Heinz Tomato Ketchup - 1 tbsp
Kasoori Methi - 1 tbsp
Cream - 1 cup
Butter - 1 tbsp
Salt to taste

Method
Fry paneer cubes in butter till golden brown on all sides and immerse it in warm water.
Add some more butter and saute ginger-garlic paste, cubed onions, capsicum.
Add coriander powder, chilli powder, garam masala, salt to taste and mix well.
Add pureed tomato, heinz tomato ketchup, kasoori methi and allow to cook for 10 minutes.
Add paneer, cream and cook on low flame for 5 minutes.
Garnish and serve hot with rotis.

Bon Appetit!!
Rudra

Neer Dosa

2014-07-04T11:08:00.000+05:30

We went to Sangeetha last week and saw Neer Dosa on menu. I knew that this was Mangalore style dosa, but my MIL said it was similar to Kali Kanji Dosa which is prepared in Nagercoil. Her SIL is from there and every saturday they used to have this dosa with Onion Tomato Chutney. This is the first time we tried this at home.

Ingredients
Raw Rice - 2 cup
Shredded Coconut - 1.5 cup
Salt to taste

Method
Soak raw rice for an hour and grind along with coconut, salt to a fine dosa batter. Add lots of water until the batter is watery and running.
After storing the batter, before cleaning the blender, add some water and store the water in a container.
Heat the water and when bubbles are formed, you will see the liquid in a shining. Add this to the batter and mix well. The batter will thicken a bit.
Heat a tawa and pour the batter first along the outer edge and then on the inside. Dont spread the batter like for a usual dosa. This dosa will be pale white in color, not brown like the usual one.
Cook on both sides and serve hot with Onion Tomato Chutney.

Bon Appetit!!
Rudra

Passion Mint Cooler

2012-05-31T13:49:00.000+05:30

Passion fruit has a sharp taste but has a nice sweet smelling aroma. But the best part is, its used as a calming tonic. We can try quite a few recipes with its exotic flavor. This is a simple drink which brings together the sweet aroma of passion fruit and mint!!

Ingredients
Passion Fruit - 4
Mint Leaves - a few
Sugar - 7 tbsp
Water and Ice

Method
Cut the fruit in half, scoop out the pulp inside. The seeds are edible as well.
In a blender, add the pulp, sugar and grind well.
Add mint leaves, water and refrigerate. Serve chilled.

Im sending this to Radhika's Lets Cook with Fruits

Bon Appetit!!
Rudra

Vanilla Yoghurt Panacotta and Mango Jelly

2012-05-31T13:08:00.000+05:30

A simple yet delicious dessert. Less cooking and even preparations are pretty easy.

Ingredients
Mango Jelly
Gelatin Leaves - 3
Mango - 150 gms
Castor Sugar - 30 gms
Water - 100 ml
Vanilla Yoghurt Panacotta
Gelatin Leaves - 3
Cream - 200 ml
Castor Sugar - 50 gms
Yoghurt - 50 gms
Vanilla Essence - 1 tsp

Method
Mango Jelly
Soak gelatin in cold water.
In medium flame, add cubed mangoes and sugar in boiling water. Stir gently till sugar is dissolved and the water turns yellowish in color.
Squeeze as much as water possible from the gelatin leaves and add to the mango mix. Stir gently and switch off heat.
Add a couple of cooked mangoes in each jelly mould and 3 tsp of the jelly liquid.
Allow it to set for 20 minutes in the fridge.
Vanilla Yoghurt Panacotta
Soak gelatin leave in cold water.
Heat cream, castor sugar on medium heat.
When it starts boiling, squeeze as much water as possible from gelatin and add it to the mix. Remove from heat.
Add yoghurt, vanilla essence and mix well.
No bubbles should be present on the surface. Fill in the jelly moulds till its 3/4th full. Make sure the jelly is set well before pouring this mixture.
Allow to set in the fridge for 4-5 hours. While serving gently squeeze the mould and your vanilla yoghurt panacotta and mango jelly is ready!!!

Note:
Dont allow the cream to boil rapidly and dont add too much gelatin.
Instead of vanilla essence, you can grind any fruits of your choice and mix with cream to get a fruity flavor.

Im sending this to Radhika's Lets Cook with Fruits

Bon Appetit!!
Rudra

Vadu Mangai

2012-05-30T10:13:00.002+05:30

Summer reminds me of mangoes in all forms. Especially, the start of summer brings memories of childhood days where we used to have curd rice and vadu mangai or maavadu(baby mangoes) for lunch everyday. Though I was brought up in Mumbai, we always had the tradition of preparing pickles and storing it for the whole year. Be it maavadu or narthangai or avakai, pickles are a specialty. Nowadays we get all types of pickles in the market, but homemade pickles are always the best!

Ingredients
Baby Mango (Maavadu) - 1 kg
Crystal Salt - 150 gms
Red Chilli Powder - 100 gms
Turmeric Powder - 1 tbsp
Mustard Seeds - 50 gms

Method
Clean the mangoes and allow to drain. Wipe every single mango with a cloth until completely dry and leave it airy.
In a air tight bottle or ceramic jar, add a little salt first. Mix salt, red chilli powder and turmeric powder and keep it ready.
Place a handful of maavadu in the jar, then top it with the mix, keep alternating for all the mangoes.
Mix well and store in a air tight. Everyday mix all the mangoes, so that the spice mix doesnt precipitate.
Keep mustard seeds in good sunlight for 2-3 days and grind to a fine powder. Add this to the pickle after 3 days, and mix well. By this time the salt would have melted to water and the maavadu would be soaking in it.
After 10 days you will notice all the water inherent in the mango would have come out and the mangoes would have compressed nicely. Thats when the spices have all been finely infused and the pickle is at its best.
Im sending this to Kalyani's Pickles and Preserves Fest, Cooking with love~Dad, a brain child of Sara.

Note:
Use a dry spoon everytime you mix or serve. Dry wooden spoons or ladles are preferred. Else the pickle could get spoilt easily.

Bon Appetit!!
Rudra

Onion Kulcha

2012-05-16T20:44:00.000+05:30

I tried preparing these tasty Onion Kulchas with my MIL, along with some Onion Parathas. Got the recipe from ChefInYou. Trust me, though people shy away from All Purpose Flour, it tastes better....

Ingredients
All Purpose Flour - 2 cups
Baking Powder - 1/2 tsp
Baking Soda - 1/4 tsp
Sugar - 1 tbsp
Salt to taste
Oil - 2 tbsp
Yoghurt - 1/2 cup
For the Filling
Onion - 1
Cumin Powder - 1/2 tsp
Coriander Leaves - a handful
Pepper Powder - 1 tsp
Salt to taste

Method
Mix all the ingredients for the stuffing and keep it aside.
Knead all the ingredients to a smooth and soft dough. Let it rest for 2 hours.
Divide dough into small balls and roll into small puris. Keep a tbsp of the filling into the center and bring all the sides together and close the filling.
Press and roll it again slightly thicker now; cook on a tawa like a usual paratha and serve hot.

Bon Appetit!!
Rudra

Paruppu Thuvayal

2012-04-15T21:10:00.001+05:30

This is again a real samaritan, when you are running out of vegetables or are bored of the usual lunch. I prefer paruppu thuvayal to thengai thuvayal. I like the flavours of the toor dal and gingelly oil in my food!!!!

Ingredients
Toor Dal - 1 cup
Red Chilli - 2
Pepper Corns - 6
Cumin - 1 tsp
Asafoetida - a pinch
Grated Coconut - 2 tbsp
Salt to taste
Oil - 2 tsp

Method
Heat oil, roast cumin, red chilli, pepper corn, asafoetida, toor dal and allow to cool.
Grind into a fine paste along with salt, coconut. Add little amounts of water when necessary.
Serve with rice, milagu kuzhambu.

Im sending this to Vidhya's Love Lock Series - Legumes, hosted by Vardhini

Bon Appetit!!
Rudra

Spicy Tofu Fries

2012-04-09T09:46:00.001+05:30

I always wanted to try tofu, but was feeling shy to try. Since I keep seeing tofu on the shelves, when we go grocery shopping, I decided to test it. Its such a delicate thing, and takes in flavors so quickly......I was amazed....and decided Im going to try and post many more tofu delicacies....

Ingredients
Extra Firm Tofu - 200 gms
Chilli Powder - 1 tsp
Pepper Powder - 1 tsp
Corn Flour - 1 tbsp
Salt to taste
Oil - 1 tbsp

Method
Squeeze out any water in the tofu, by covering it with a muslin cloth and pressing it slowly.
Cut into pieces of desired shape.
Tofu doesnt have a taste of its own. Marinate with a mix of chilli powder, pepper powder and salt. Leave it aside for 15 minutes.
Before frying blot dry tofu with a paper towel. Lesser the moisture, crispier the tofu. Dont do this ahead of time, coz it sweats continuously.
Heat a pan, pour oil evenly on all sides, simmer and place the tofu pieces one by one. Allow for the bottom to be golden brown, flip and shallow fry.
Serve hot with any curry or sauce.

Im sending this to Prabha's Show me your HITS, a brainchild of Sangeetha

Bon Appetit!!
Rudra

Inji Poondu Thokku

2012-04-07T16:19:00.002+05:30

This is one recipe we watched on TV and prepared it immediately. Ginger and Garlic both being great for digestion, this recipe was suggested for people having "ANNADWESHAM" - meaning hatred for food. Its to be taken as an appetizer and it works wonders.

Ingredients
Chopped Ginger - 1 cup
Garlic Pods - 1 cup
Grated Jaggery - 1 cup
Red Chilli - 6
Tamarind - lemon sized ball
Mustard Seeds - 1 tsp
Salt
Sesame Oil

Method
Heat sesame oil, saute red chillies, garlic, ginger, tamarind till raw smell is gone.
Allow to cool and grind into fine paste along with jaggery, without adding water.
Heat some more oil, add mustard seeds - once it splutters add the paste and stir well till cooked.

Im sending this to Kalyani's Pickles and Preserves Fest

Bon Appetit!
Rudra

Mango Thokku

2012-04-04T18:35:00.001+05:30

Whenever its mango season, both my mom and MIL prepare Mango thokku without fail. Its a must in the family. This weekend while shopping we saw a mango and thought why not I try it out. Called my MIL over skype, got the recipe and dished it out!!

Ingredients
Mango - 1
Mustard Seeds - 1 tsp
Jaggery - 1 tbsp
Fenugreek Seeds - 1 tsp
Asafoetida - 1 tsp
Red Chili Powder - 2 tbsp
Gingelly Oil for cooking

Method
Dry roast and powder fenugreek seeds and asafoetida. Set it aside
Heat generous amount of gingelly oil, add mustard seeds and once it splutters; add grated mangoes till its mushy and like a halwa.
Add chili powder, salt and cook till the oil leaves the dish.
Add grated jaggery and turn off the heat. Top it with fenugreek seed powder and mix well.
Serve with curd rice. Infact though its a pickle we have it with sambar rice, rotis, idlis and dosas!!

Im sending this to The Pumpkin Farm's Mango Mania and Kalyani's Pickles and Preserves Fest

Bon Appetit!!
Rudra

Paneer Tikka Kebab

2012-04-03T14:19:00.005+05:30

When ever we pass thru Kebab Magic, I always used to wonder wats so happening with the kebabs!! The mad rush always induces more curiosity in me. But being a veggie by nature, I stay away from the place. Later when I went to SEA, people usually have a satay stick full of meat balls for snacks. Then I decided Im going to try out different veggie kebabs and try to make them look meatish!! Though it was no visual treat, our taste buds were in for a rocknrolla

Ingredients
Paneer - 250 gms
Curd - 1 cup
Turmeric Powder - 1 tsp
Red Chilli Powder - 2 tsp
Cumin Powder - 2 tsp
Coriander Powder - 2 tsp
Chat Masala - a pinch
Boiled Potato - 1
Capsicum - 1/2
Onion - 1
Corn - 1 tbsp
Salt to taste
Oil - 2 tsp

Method
Mix Curd, turmeric powder, 1 tsp each of red chilli powder, cumin powder, coriander powder, chat masala, salt as required and prepare the marinade.
Marinate small cubes of paneer in this mixture. Let it rest for an hour or so.
String the paneer cubes onto a skewer and grill till cooked. Set it aside.
Heat oil, saute finely chopped onion till golden brown. Add finely chopped capsicum, corn, boiled potato, 2-3 tbsp grated paneer and mix well.
Add 1 tsp each of red chilli powder, cumin powder, coriander powder, salt to taste and cook till raw smell is gone.
Make small balls of the mixture and deep fry till golden brown. Dab corn flour/bread crumbs for frying if necessary.
On small satay sticks alternate paneer tikka and paneer balls and serve hot with mint chutney and tomato ketchup.

I am sending this to Surabhi's Let's Party Every Month, Sameena's Snacks Recipes, Anusha's Summer Spirits and Pari's 'ONLY' - Snacks and Starters, guest hosted by Raji of Vegetarian Tastebuds

Bon Appetit!!
Rudra

Agua de Pepino

2012-03-29T09:51:00.001+05:30

Quench your thirst with this is a mexican lemonade drink. It balances the flavors of cucumber and lemon very subtlely. I had a cucumber lying in the fridge and we were starting on a holiday. So I thought why not prepare some juice and take it along for the journey. Do try, its addictive!!

Ingredients
Cucumber - 1
Lemon Juice - 4 tbsp
Sugar to taste
Water

Method
Crush peeled and chopped cucumber, sugar lemon juice in a blender with enough water. Blend till its a soft grainy liquid.
Strain the pulp of the mixture and serve chilled.

Im sending this to Anusha's Summer Spirits

Bon Appetit!!
Rudra

Zebra Cake

2012-02-07T23:27:00.004+05:30

I have always wanted to bake my own cake, in a convention oven for a long time. Never did it dawn on me that it would be this simple!! Thanks to internet. I searched many a websites to see different versions of a cake and finally selected Roshan's Cucina. Her's contained egg, so I substituted it with alternatives. Roshan also happened to be my Blog Hop Partner for Feb and Chocolate Cake was this month's Crazy Cooking Challenge. So here's my Zebra Cake!!!

Ingredients
All Purpose Flour - 2 cup
Castor Sugar - 2 cup
Butter - 1 cup
Milk - 200 ml
Baking Powder - 1 tsp
Baking Soda - 1 tsp
Vanilla Essence - 1 tsp
Cocoa Powder - 1 tbsp

Method
Mix and sift all purpose flour, castor sugar, baking powder, baking soda three to four times.
Soften Butter in a deep dish bowl. Mix milk and start adding the flour little by little. Whisk well, make sure no lump is formed.
The mixture will be in a silky consistency. If its too thick add some milk, and if too watery add some flour.
Seperate the mixture into two. Add vanilla essence to one portion and cocoa powder to another.

Grease a cake tin with butter or line it with parchment paper.
Pour a spoonful of choco mixture in the center, then a spoonful of vanilla mixture.Again pour choco mixture, keep alternating until both mixes are empty.

Preheat oven to 200 degrees and bake for 20 minutes, until the pick comes out clean.

The cake by itself looks great, but you can top it with chocolate frosting and chocolate shavings.

If you like my zebra cake, please vote for me below on # 78.

Bon Appetit!!
Rudra

Rajbhog

2012-02-06T20:08:00.002+05:30

One day I tried Rasgulla, and with the excitement of success, I tried preparing a variation. Rajbhog is dry fruits stuffed rasgullas, more rich and bigger than the normal ones.

Ingredients
Chenna - 1 cup
Saffron Food Color - a pinch (optional)
Cashew - 1 tsp
Almond - 1 tsp
Pistachio - 1 tsp
Saffron Strands - 3 or 4
Cardamom Powder - 1/2 tsp
Sugar - 3 cups

Method
Soak and peel almonds. Chop almonds, cashews, pistachio, saffron strands and cardamom powder into tiny bits. Keep it aside.
Knead together Chenna, food color and make small balls of it. Make a dip in the center and stuff the dry fruit mix.
Dissolve sugar in water and remove all impurities. When sugar syrup is boiling and frothy, add the chenna balls.
Allow to cook for 15 minutes with a closed lid, by then it will be bigger by twice the size.
To check if the rajbhog is cooked well, try to press it from the sides and it will bounce back.
Transfer the rajbhog with 2 parts of sugar syrup and one part water as required. Serve it chilled.

Im sending this to Radhika's Sweet Somethings, Vardhini's Sweet Luv, Kalyani's Valentine Fest - Served With Love

Bon Appetit!!
Rudra

Ash Gourd MorKootu

2012-01-29T13:00:00.002+05:30

I used to stay in a hostel during my college days, and whenever I used to visit my family the menu used to be the same everytime. PooshniKai Morkootu, Jeera Rasam. I love it sooooo much. Tried it out the first time myself!!

Ingredients
Cubed Ash Gourd - 1 cup (Cooked)
Chana Dal - 1/2 tbsp
Coconut - 1/2 cup
Green Chili - 2
Cumin Seeds - 1 tsp
Fried Dal - 1 tbsp
Mustard Seeds - 1 tsp
Urad Dal - 1 tsp
Asafoetida - a pinch
Curry Leaves - a little
Butter Milk - 1 cup
Salt to taste
Coconut Oil for cooking

Method
Grind coconut, green chilli, cumin seeds, fried dal into a fine paste.
Heat oil, temper mustard seeds, urad dal, channa dal, curry leaves, asafoetida.
Add cooked ash gourd, coconut paste, salt and allow to boil till the gravy thickens.
Add butter milk and mix well on high heat for one minute. Serve hot with rasam, thuvayal.

Sending this to Vidhya's Cooking Challenge - Flavors of Tamil Nadu and Sara's Cooking With Love - Grandmom

Bon Appetit!!
Rudra

Vegetable Oats Idly

2012-01-28T15:50:00.001+05:30

When I was wondering wat to do for dinner, I decided on semolina idly. And to my disdain I was running short of semolina. So inturn decided to use oats in place of semolina and try idlys. To my surprise it came out well.

Ingredients
Oats - 2 cups
Semolina - 1 cup
Sour Yoghurt - 1 cup
Eno - 1 tsp
Mustard Seeds - 1 tsp
Green Chilli - 1
Asafoetida - a pinch
Grated Carrot - 2 tbsp
Sweet Corn - a handful
Green Peas - a handful
Salt to taste

Method
Dry roast oats for 2 minutes and grind them into a coarse powder. Dry roast semolina till golden.
Heat oil, add mustard seeds and once it splutters add chopped green chillies, carrot, corn, peas and saute till raw smell is gone.
Mix oats, semolina, vegetable mix, eno, salt, asafoetida, yoghurt and prepare a batter of the consistency of an idly batter. Let it rest for half an hour.
Grease Idly plates and pour batter onto it. Cook for 10-15 minutes like a regular idly.
Serve hot with any chutneys or sambar.

Sending this to Pari's 'Only' - Oats event.

Bon Appetit!!
Rudra

Masala Paniyaram

2012-01-13T19:35:00.001+05:30

Back home and getting settled takes a toll, and given the nature of Bangalore climate its very easy to fall ill. So starting with my hubby, me, MIL and FIL, all have went through the rough patch of getting infected with flu. Now returning back to blogging also has trouble. Lots of recipes, events and mails to catch up with. Starting off this new year with a sweet dish/original is a dream now. So for the year's first Blog Hop Wednesday and the first one on V2.0 Im paired with Priya's Now Serving.When I logged into Priya's space I decided on the very first recipe I saw, Paneer-yarams as she named them!! Off to the recipe without much of my rambles :(

Ingredients
Dosa Batter - 1 cup
Mixed Vegetables - 1 cup
Cheese cubes - 1/2 cup
Mustard Seeds - 1 tsp
Green Chilli - 2
Coriander Leaves - a handful
Salt to taste
Oil for frying

Method
Mix finely chopped vegetables with dosa batter.
Heat 1 tsp oil, add mustard seeds and chillies, once they crackle mix with dosa batter. Add sat, coriander leaves.
Grease the Aapa Karai with generous amount of oil and pour batter. Insert a piece of cheese inside each paniyaram.
Deep fry on medium flame till crisp and serve hot with ketchup/mint chutney.

Am also sending this to Vidhya's Cooking Challenge - Flavors of TamilNadu

Bon Appetit!!
Rudra

New Year All Around the Year

2012-01-03T11:24:00.000+05:30

Another fresh new year is here . . .
Another year to live!
To banish worry, doubt, and fear,
To love and laugh and give!
This bright new year is given me
To live each day with zest . . .
To daily grow and try to be
My highest and my best!
I have the opportunity
Once more to right some wrongs,
To pray for peace, to plant a tree,
And sing more joyful songs!” ~ Willian Arthur Ward

A new year is unfolding – like a blossom with petals curled tightly concealing the beauty within. It brings along gifts, wishes, ideas and ofcourse new aspirations. Planning for new year has its own challenges and rewards. And new year doesnt stop with one.....We have a year full of new years for some one some where across the globe...

So with new year 2012 just blossoming, I kick start this new event of mine...New Year All Around the Year!!!This will be a seasonal event with us preparing dishes respective to the new year/years featured. The first one kicks off with chinese new year...

Event Rules:
** Cook and post a recipe of any chinese dish, preferably related to the new year.
** Your recipe can belong to any category
** Vegeterian recipes only. Eggs allowed only in baking.
** Archived entries allowed, but restricted to one along with a new entry. The new post has to be between Jan 1st and Jan 31st 2012
** Multiple entries are welcome. Linking back to the announcement and usage of logo is mandatory as it helps spread the word.
** After posting the recipe mail me @ momscorner2011@gmail.com

Subject: NYAAY

Your Name:
Blog Name:
Recipe Name:
Recipe URL:
Category:
Picture:
** Non bloggers can send the recipe with a picture thru email.

Bon Appetit!!
Rudra

Cranberry Popsicles

2011-12-14T15:29:00.000+05:30

As we are relocating back to Bangalore after a short stint in KL, I had literally nothing left in the pantry to cook from. I pack very early to ensure all's well sealed and no mishaps happen during travel. And no last minute hurrys. But then I remember its Blog Hop Wednesday today. I had to prepare something from Divya's Blog. Its a great space and I found umpteen number of rice recipes that I have bookmarked for future use. For today I chose her Grape and Lemon Popsicles, and the recipe was so to my liking. I have no popsicle moulds, so did these with a make shift cup. I shud get back to my mom and ask her if she has any of her moulds left!! It took me back to my school days. My mom used to make us kesar kulfi's when we were young. All those days are long gone and now we prefer kulfi's from Sreeraj Lassi Bar in Jayanagar 4th Block, Bangalore. Their mango kulfi is really drool worthy. Ok now onto the recipe

Ingredients
Cranberry Juice - 3 cups
Condensed Milk - 1/2 cup
Sugar - 1/4 cup

Method
Mix the juice, milk and sugar with a blender.
Fill the mix in the popsicle moulds and let it set in the freezer for 4 hours.
Remove from the mould, serve chilled and look at the wonders it does on your loved one's face!! It sure did surprise my hubby a lot!!!

Bon Appetit!!
Rudra

White Chocolate and Cranberry Fudge

2011-12-08T08:29:00.002+05:30

I was thinking of sitting out on this month's Crazy Cooking Challenge. But when I started out googling for fudge recipes, I found this one @ Feeling Food. Simple and sweet!!! It was love at first sight. I decided to make this one for my hubby....He's a bit down with cold and some office tensions, may be this should cheer him up!!

Ingredients
White Chocolate - 100 gms
Condensed Milk - 100 gms
Vanilla Extract - 2 drops
Dried Cranberries - 20 gms

Method
Line a mould or tin with baking paper.
Melt the chocolate and mix in condensed milk till silky smooth.
Add vanilla essence and pour the mix into the moulds.
Sprinkle cranberries, cover and cool for 3-4 hours.
Serve with lots of love!!!

Im sending this one to Crazy Cooking Challenge

If you like this recipe please click on the Like button on #80 White Chocolate and Cranberry Fudge.
Bon Appetit!!
Rudra

Tomato Jaipuri

2011-12-05T16:40:00.000+05:30

Last week when the family was here, we had been to our favorite restaurant in KL. The Bombay Palace!! Never have we noticed the Tomato Jaipuri on the menu. So when we fell in love with the dish, I had made up my mind to try it out at home. Its a dish that can be tagged "Fragile - Handle With Care". You heard me right...Fragile, because of the tendency of tomatoes. It takes not even half a minute to overcook it. Yep...I did overcook a batch of tomatoes and had to try it out with fresh ones again to get it right. Now off to the recipe!!

Ingredients
Tomato - 5
Boiled Potato - 1
Paneer - 100 gms
Boiled Green Peas - 1 tbsp
Bell Pepper - 1
Onion - 2
Cashew Nuts - 10
Fresh Cream - 2 tbsp
Red Chilli Powder - 1 1/2 tsp
Dhaniya Powder - 1 1/2 tsp
Cumin Powder - 1 1/2 tsp
Salt to taste
Oil for cooking

Method
Remove the head of four tomatoes and scrape out the seeds and pulp from inside. Keep the pulp aside.
Add tomatoes one by one into boiling water, and allow to cook for less than a minute. How to identify if tomato is cooked - You should be able to peel off the skin easily, yet the outside of the tomato when peeled shoudlnt be mushy. Keep these tomatoes aside.
Heat oil, saute capsicum and add mashed potato, green peas, grated paneer, 1/2 tsp each of red chilli powder, dhania powder, cumin powder, salt and mix well. Fill this mixture into the scooped tomato shells.
Heat oil, saute onion till golden brown, add tomato pulp, cashew nuts and grind into a fine paste.
Heat the paste in a kadai and add remaining red chilli powder, dhania powder, cumin powder and salt. Cook well till raw smell is gone. Add water if necessary.
Add the stuffed tomatoes to the gravy and cook on low heat for 10 minutes. Add cream and mix well. Garnish with nuts, coriander leaves and serve hot with Kulcha or Naan.

Im sending this to Vatsala's LGSS - Tomato hosted by Anu.

Bon Appetit!!
Rudra