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Wednesday, November 30, 2011

Dahi Sprouted Greengram & Black Urad Vadas

Dunno whether you guys might be intrigued to see this mildly ugly black vadas submerged in tempered buttermilk,but they are truly addictive and quite irresistible vadas to enjoy simply as side dish with any sort of rice dishes,but we enjoyed those deep fried beauties as dahi vadas..Since there were some leftover sprouted moongs i simply combined with soaked black urad dals just to give a trial, but seriously they turns out absolutely prefect and crispy..Honestly when i served everyone at home,they dont even want to touch their plate with these black vadas,when i proposed them to have a spoon of this fritters with tempered curd, they thoroughly enjoyed having this dahi vadas and finished their plates very much quickly..Sending to my own event CWS-Moongbeans..


1cup Sprouted greengrams
1cup Black urad dal (soaked for two hours)
1cup Onions(finely chopped)
3nos Green chillies(chopped)
1tsp Fennel seeds (crushed)
Few Curry leaves(chopped)
Few Coriander leaves (chopped)
1tsp Ginger (chopped)
Salt as per taste
Oil for deepfrying

For Tempered Dahi:
2cups Buttermilk
1tsp Mustard seeds, urad dal
1tsp Grated ginger
Curry leaves
Few coriander leaves

Grind both urad dal and sprouted green grams without water,add the salt to the dals mixture,this help the dals to grind together well, now add the chopped onions, chopped green chillies, chopped ginger pieces, chopped curry leaves,crushed fennel seeds and chopped coriander leaves..mix everything well with your fingers..

Heat oil for deepfrying, take a small ball from the vada batter, drop gently one by one to the hot oil..deep fry the vadas until they turn brown, fry everything as small batches, drain the excess of oil with a paper towel..


Meanwhile let fry the mustard seeds, urad dal, grated ginger, curry leaves in hot oil and keep aside, beat the buttermilk and add the tempered spices and salt, mix well..take this tempered buttermilk in a shallow bowl and drop gently the fried vadas and add the coriander leaves and enjoy immediately..


You can serve this dahi vadas topped with any sort of chutney or with a dash of amchur powder..

Vanilla Scented Butter Cookies

I was paired with one of my favourite blogger buddy Sweatha for this week of Blog Hop, she never failed to cook out many different dishes from various cuisines around the world..Simply love going through her space everytime i visit her,seriously i couldnt able to decide immediately while going through her space to choose my entry for this blog hop wednesdays, finally after a long hesitation i choosed this quite addictive Vanilla scented butter cookies from her space...With simple ingredients this butter cookies gets ready very much easily and needless to say that these cookies tastes absolutely divine with a cup of tea for our evening snacks..I already prepared twice this easy breezy cookies for our evening snacks,everytime they simply gets vanished very much easily..Everyone at home couldnt stop themselves to munch this super delicious cookies once they came out from the oven, we just loved it..Sending to Julie's Christmas Delicacy & Radhika's Winter Carnival..


1cup All purpose flour
1/2cup Sugar
1/4tsp Salt
1/2cup Butter (melted)
1tsp Vanilla extract
Milk (as per need)

Preheat the oven to 350F..Mix together the sugar,flour and salt in a large bowl, add gradually the melted butter and vanilla extract,mix everything well,use the milk as per need to form a soft dough, make small balls from the soft dough, flatten them as small disc,place them over a baking sheet lined over a baking tray, using a fork make some impressions over the flattened disc..

Bake them for 12-15minutes until the edges turns golden brown..let them cool completely and enjoy with a cup of tea..

Tuesday, November 29, 2011

Sprouted Greengrams & Paneer Stuffed Paratha

Healthy stuffed parathas with a super nutritious,protein packed filling, i simply prepared a quick and super delicious masala with some leftover pressure cooked sprouted greengrams and grated paneer which is spiced simply with onions,green chillies,ajwain seeds,curryleaves and garam masala powder..Anything with paneer is our family favourite, i can feed easily anything combined with paneer..Obviously this parathas vanished easily and even they doesnt need any side dish to serve with..Since my teddies are bored with dishes prepared with sprouted greengram,i masked those healthy greengrams with paneer and served this healthy parathas yesterday for our dinner, none at home noticed the 'secret ingredients..Sending to Deceptively Delicious guest hosted by Pavani,event by Srivalli and Vardhini's LGSS-Stuffed Paratha event by Vatsala..


1cup Paneer (scrambled)
1/2cup Sprouted greengrams (cooked)
1no Onion (chopped)
2nos Green chillies (chopped)
1tsp Garam masala powder
1/4tsp Ajwain seeds
Few curry leaves
Salt
Oil
2cups Wheat flour
1/2cup Yogurt
Salt
Oil for cooking

Heat enough oil, fry the ajwain seeds and curry leaves, add immediately chopped onions,chopped green chillies until they turns brown, add the scrambled paneer,cooked sprouted greengrams and  garam masala powder with salt,cook in simmer for few minutes..Keep aside and let them cool..Make small balls from this masala..

Take the wheat flour,gradually add the yogurt,water (if needed) and turn as soft and smooth dough,keep aside for half an hour..Make 10-12medium sized balls from the dough,dust with enough flour and roll as circles,gently place the already prepared masala ball, seal the edges and roll again as flat disc...

Heat a tawa, drop the rolled parathas,drizzle oil and cook on both sides until they get well cooked,enjoy hot..

Monday, November 28, 2011

Sprouted Greengram & Spinach Pakoda

Weather is getting super nasty with mist since yesterday..Definitely some deep fried beauties will make us feel better na,thats the reason i simply prepared this wonderful looking pakoda with sprouted greengram and chopped spinach, this combo tastes super marvellous and prefect to enjoy with a cup of hot tea for a chilled evening snacks..Eventhough its deep fried,these pakodas are quite nutritious, needless to say its absolutely addictive..Sending to Radhika's Winter Carnival..


2cups Sprouted greengrams
1/2cup Spinach (chopped)
1nos Onion (big & chopped)
2nos Green chillies (chopped)
1tsp Fennel seeds (crushed)
1tsp Ginger (grated)
Few curry leaves
Salt
Oil for deepfrying

Grind the sprouted greengram without water or sprinkle some water to turn as a smooth paste, add the finely chopped spinach,chopped onions,chopped green chillies,crushed fennel seeds,grated ginger and few curry leaves and salt,mix everything well..

Heat oil for deep frying, take a small ball from the prepared batter and drop gently to the hot oil,fry the pakodas gets well cooked,fry in small batches,drain the excess of oil with a paper towel..

Serve hot with sweet chilly sauce or tomato ketchup..

Eggless Persimmon White Chocolate Bread

Its persimmon's peak season here, they are dead cheap and tastes excellent as salad or as salsa, finally i decided to make some quick bread with fresh persimmon puree and white chocolate..After having as fruit salad for so many times, none at home wanted to have them..This wonderful looking bread is completely eggfree and definitely healthy as i used whole wheat flour,we enjoyed having this fabulous looking bread simply with a bowl of warm milk for our sunday's breakfast and with a cup of coffee for our evening snacks..Seriously i felt its one of the best and better way to sneak this wonderful fruits..If you have hard time in feeding this persimmon fruits to your kids,do try out this wonderful quick bread..Sending to Julie's Christmas Delicacy and Srivalli's Deceptively Delicious guest hosted by Pavani.


1cup Whole wheat flour
1cup All purpose flour
1+1/2cups Persimmon puree
1/2cup Sugar
1tsp Baking powder
1tsp Baking soda
1/4cup Butter
1/4cup Canola oil
1/2cup White chocolate (chopped roughly)
1tbsp Lemon juice
1/2tsp Nutmeg powder
1/4tsp Cinnamon powder
Few melon seeds

Beat together the butter and sugar for few minutes, add now the persimmon puree,canola oil,lemon juice,nutmeg powder,cinnamin powder  and keep aside..

Persimmon fruits

Preheat the oven to 350F..Mix together the whole wheat flour,all purpose flour,baking powder and baking soda in a bowl, gradually add the dry ingredients to the wet ingredients until the flour get mixed,but dont overmix..fold gently the chopped white chocolate to the batter,pour it in a greased loaf mould and sprinkle the melon seeds as per need over the batter..

Bake for 30-35minutes until a skewer inserted comes out clean..cool it completely and enjoy with a cup of coffee or tea..


Sunday, November 27, 2011

Baked Broccoli & Soyakheema Samosa

Seriously i never know that broccoli and minced soyagranules in samosas can attract even a picky eater easily until i tried this incredible looking samosas with broccoli,potato and soyakheema masala as filling which i simply baked instead of deepfrying..This samosas tastes simply incredible, prefect,definitely healthy and absolutely addictive...I simply prepared a quick masala using finely chopped broccoli florets,cooked minced soyagranules along with cooked and mashed potatoes as filling for making this wonderful looking samosas, serve it simply with ketchup with a cup of tea for ur evening snacks, am sure you will definitely enjoy them thoroughly..Sending to Decpetively Delicious guest hosted by Pavani,event by Srivalli & Radhika's Winter Carnival.


2cups All purpose flour
1/4tsp Baking soda
1/2tsp Ajwain seeds
Salt
1cup Cooked potatoes
1/4cup Broccolis (finely chopped)
1/2cup Cooked minced soyagranules
1no Onion (large & chopped)
1/2tsp Ginger garlic paste
1tsp Red chilly powder
1/2tsp Garam masala powder
1/2tsp Cumin seeds
Few coriander leaves (chopped)
Oil
Salt

Sieve the flour,baking soda,ajwain seeds together and knead with enough water as a smooth and soft dough, cover the dough with a damp cloth for half an hour and keep aside..

Meanwhile heat enough oil,let crack the cumin seeds, add the chopped onions and ginger garlic paste,saute for few minutes until the raw smell goes away, now add the chopped broccolis,cooked minces soya granules with salt,red chilly powder,garam masala powder,cook everything for few minuted,finally add the cooked potatoes,put the flame in simmer and cook for few minutes,put off the stove,finally add the chopped coriander leaves,give a stir and keep aside..

Make tiny balls from the dough, dust with  flour and roll them as circles, cut in the middle of the circles, make two demi cricles, just fold the sides to make a cone, now gently put some already prepared masala inside the cone, press the sides tightly until they gets sticks or use water to stick the edges..continue the process until the masala and dough get finished..

Preheat the oven to 350F, line a baking sheet over a baking tray,brush the prepared samosas with enough oil, arrange over the lined baking sheet and bake for 20-25minutes,turn once in between to get cooked on both sides..

Serve with ketchup or green chutney..


Saturday, November 26, 2011

Mushroom Paneer Masala Stuffed Buns

Nothing will beat the homemade bakes especially the savoury ones, i can serve my teddies easily homemade savoury bakes or buns with any sort of stuffings or with any spices..After broccoli and cauliflower, my teddies hates mushrooms, i dunno why they hate this incredible vegetarian meat, i love this edible fungus even raw..But fortunately i can feed everyone at home by cooking mushrooms as masalas or with other veggies as fried rice..My recent attempt was this fabulous looking spicy and delicious buns with button mushrooms and scrambled paneer, for my surprise this cute looking buns vanished very quickly and everyone at home enjoyed having for their snacks..Sending this wonderful looking buns to Deceptively Delicious For Kids guest hosted by Pavani,event by Srivalli & Radhika's Winter Carnival..


3cups All purpose flour
2tsp Active dry yeast
1/2tsp Sugar
1tsp Salt
1/2cup Luke warm water
3tbsp Olive oil

Mix the yeast,sugar and salt in luke warm water and keep aside for 5minutes until the yeast turns foamy..take the flour in a large vessel, add gradually the foamy yeast and olive oil, knead everything as smooth and soft dough, arrange the dough in a greased bowl,keep in a warm place for atleast two hours and let the dough gets doubled their volume..

Mushroom & Paneer Masala:
1cup Scrambled paneer
1cup Mushrooms (chopped)
1/2tsp Cumin seeds
1tsp Garam masala powder
1no Onion (big & chopped)
1no Tomato (chopped)
1tsp Red chilly powder
Salt
Oil

Heat oil in a pan, let crack the cumin seeds, add immediately the chopped onions,chopped tomatoes, saute until the onions turns transculent, add immediately the chopped mushrooms,saute for few minutes, add  garam masala powder,red chilly powder,salt and cook everything in simmer for few minutes,finally add the scrambled paneer,give a quick stir and put off the stove,keep aside and let the masala get cooled completely..

Preheat the oven to 350F and line a baking sheet over a baking tray..Punch down the dough and make 8-10 medium sized balls,dust the balls with flour and flatten them with a rolling pin as a small thick disc, place the already prepared masala,cover the masala completely with the dough, shape the dough as buns..Arrange the stuffed buns over the baking tray,sprinkle few seeds (completely optional) and bake in middle rack for 20-25minutes until the crust turns golden brown..

Friday, November 25, 2011

Grated Cauliflower & Potato Masala Sandwich

Anything prepared with potatoes are our family favourite, so i can easily mix up cooked potatoes to anything and make out any sort of dishes..Coming to cauliflower, everyone at home enjoy cauliflower if they are cooked either as soup or simply as deepfried crispy pakoras, in case if i prepare them as simple curry i have to literally beg them to eat it.After a long hesitation, i simply used grated cauliflower and cooked potatoes together to prepare a quick and delicious masala for making a simple filling..We had this wonderful looking sandwich for our yesterday's lunch, my teddies just enjoyed having this fabulous sandwich with a simple lettuce salad..Needless to say this sandwich vanished within few minutes and we just loved it..Sending to Deceptively Delicious guest hosted by Pavani,event by Srivalli..


6nos Wheat Bread Slices
Butter (as needed)
1cup Grated cauliflower
1cup Potatoes (cooked & mashed)
1no Onion (chopped)
2nos Green chillies (chopped)
1/2tsp Ginger garlic paste
1/2tsp Garam masala powder
1tsp Coriander powder
Few chopped coriander leaves
1/2tsp Fennel seeds (crushed)
Salt
Oil

Heat enough oil in a pan, fry the crushed fennel seeds, add immediately the chopped onions,chopped green chillies and ginger garlic paste,saute until the raw smell goes away,add the grated cauliflower,salt,red chilly powder,garam masala powder and coriander powder,saute until the veggies gets slightly cooked, add now the cooked mashed potatoes,cook everything in simmer until the masala turns thick..


Finally add the coriander leaves to the masala and put of the stove..Spread the butter over a side of every bread slices, spread enough the grated cauliflower and potato masala as per need between the slices,cover with another slice and cook in hot tawa on both sides until the bread slices get well toasted..

Thursday, November 24, 2011

Cluster Beans Moongdal Stirfry

Whenever i buy fresh cluster beans from Indian groceries, i usually prepare them as stir fries with soaked channadal, this time for a change i tried adding split yellow moongdal with chopped cluster beans and prepared as this simple and quick stir fry..Serve it simply with hot steaming rice with rasam or tempered curd, you will definitely enjoy ur food with this yummy stir fry..Sending to my own event  CWS-Moongbeans ..



2cups Clusterbeans (chopped)
1/2cup Yellow split Moongdal
Few Curry leaves
1/2tsp Mustard seeds
1/4tsp Urad dal
1/2tsp Redchilly powder
1tsp Coriander powder
1/4cup Grated coconut
Salt
Oil
Soak moongdal for half an hour..meanwhile heat the oil, add the mustard seeds and urad dal, let them splutters, add the chopped clusterbean pieces, soaked moongdal, curry leaves and stir everything for a while, add the  redchilly and coriander powder to the clusterbeans and sitr for few minutes, add enough water and cook in medium high flame, stir occasionally.Once the water get evaporated, add the grated coconut to the stirfry and put off the stove..Serve hot!


Dates & Chocolate Cake

Dates, an incredible dry fruits with loads of healthy stuffs in it but unfortunately most of us rarely include it in our daily menu..I usually try adding homemade dates puree in my bakes just to feed easily my teddies,its quite an easy and best way to feed dates to my kids..This time i simply combined homemade dates puree with chocolate and prepared this super spongy moist cake with few cashew nuts in it..This cake is simple enough to enjoy with a cup of tea or coffee, also its best to serve for a special occasions simply with a chocolate glaze..Today its our second day of blogging marathon,do check out other marathoners running this 10th edition of blogging marathon here..Sending this fabulous cakes to Srivalli's Deceptively Delicious For Kids guest hosted by Pavani,Julie's Christmas Delicacy and to Srivalli's Snacks Mela..


1+1/2cups All purpose flour
2nos Eggs
1/2cup Butter
1/2cup Chocolate chunks
1/4cup Sugar
1/2cup Dates puree
1tsp Baking powder
1/2tsp Baking soda
Few Cashew nuts

Dates Puree:
Soak a cup of pitted dates in hot water for half an hour, grind them as fine puree and use them as per need..


Preheat the oven to 350F, sieve the all purpose flour with baking powder and baking soda and keep aside..Meanwhile, heat the chocolate chunks with enough water in microwave oven until they turns as thick chocolate sauce..Beat the butter,sugar for few minutes, add the eggs one by one and beat everything well, finally add the dates puree and chocolate sauce, beat everything well..


Gradually add the sieved flour,cashew nuts to the wet ingredients, mix gently with a spatula,dont overmix the batter, pour the batter to the already greased mould and bake for 20-25minutes until a skewer inserted comes out clean..


Enjoy!!

Wednesday, November 23, 2011

Eggless Buttery Almond Cookies

My sweet tooth was craving for some buttery cookies since few days, two days back i prepared this super irresistible cookies with almondmeal and all purpose flour simply with sugar,butter and baking powder along with a tablespoon of roasted rava..This cookies tastes fabulous when served along with a cup of tea for your evening snacks..These wonderful looking buttery almond cookies are quite easy to prepare and they tastes really fabulous with a nice crispy top and edges..I couldnt stop munching them, yep they were quite addictive..Sending to Srivalli's Snacks Mela & Julie's Christmas Delicacy..



1cup All purpose flour
1/2cup Almondmeal
1tbsp Roasted rava
1/2cup Sugar
1/2tsp Baking powder
1/4 tsp Salt
1/2tsp Cardamom powder (coarsely powdered)
1/2 cup Butter (room temperature)
Milk as per need

Pre heat the oven to 350 F..Mix the flour,almondmeal,roasted rava,baking powder, sugar, salt and cardamom powder well with ur fingers in a bowl..Add the butter and milk to the flour mixture to make a soft dough.Divide the dough into about 20-22 equal parts and make them into balls and flat each balls..

Place the flattened balls over a baking sheet leaving some space between each cookies...Bake the cookies for about 18 minutes or until cookies are lightly gold brown. Let the cookies cool down completely, arrange in an air tightened box..

Enjoy with coffee or tea..

Broccoli Batata Vada

Most of the kids will definitely hate the antioxydant rich vegetable ' broccoli ', even it happens in my place too,apart from me none at home love this veggie eventhough i never stopped buying this veggie and try to serve this veggies quite often as different dishes with different variations, this time i simply prepared this super crispy batata vada with finely grated broccolis.. A wonderful and best way to sneak this veggie and everyone at home loved this deep fried beauties simply with tomato ketchup for their snacks..

Here starts one more week for me to run again blogging marathon, this week i choosed deceptively delicious for kids as theme so its gonna be surely an interesting week  as am gonna share many beautiful kid's friendly dishes during this whole week..Check out the other marathoners running this 10th edition of blogging marathon here..Sending to Srivalli's Snacks Mela,Radhika's Winter Carnival and to Deceptively Delicious For Kids guest hosted by Pavani,event by Srivalli..


2nos Potatoes (big & cooked)
1/2cup Broccoli (grated)
1no Onion(chopped finely)
3nos Green chillies (chopped)
1tsp Ginger (grated)
1/4tsp Mustard seeds
1/4tsp Cumin seeds
Chopped coriander leaves
Salt
Oil

For Batter:
1/2cup Gram flour
1/4cup Rice flour
1/2tsp Baking powder
1tsp Ginger garlic paste
1/4tsp Turmeric powder
1/2tsp Red chilly powder
Salt
Oil for deep frying

Heat enough oil,fry the mustard seeds, cumin seeds..immediately add the chopped onions, grated ginger and chopped green chillies,sauté everything for few minutes until the onions turns transculent..Now add the cooked and mashed potatoes,grated broccoli with salt to the cooking veggies,cook for few minutes..finally add the coriander leaves and put off the stove..

Heat the oil for deep frying...Take all the ingredients for batter except oil and turn as a thick batter, make small balls from the prepared potato broccoli mixture, dip gently in the batter..Drop gently to the hot oil, fry until they turns golden brown..

Serve hot with green chutney or else with a cup of tea or coffee..

Tuesday, November 22, 2011

Mushroom Soyakheema Masala

If you are searching for simple,easy,quick,nutritious and delicious side dish for your rotis, do give a try to this wonderful looking protien packed masala prepared with minced soya granules and button mushrooms, with usual spices and tomato pulp this masala gets ready very much quickly and tastes super fabulous when served along with rotis or else even with hot steaming idlis or crispy dosas..We had this yummy masala with simple chappathis for our yesterday's dinner..Sending to MLLA guest hosted by Simona,event by Susan..


1/2cup Button mushrooms (chopped)
1cup Minced soya granules (cooked)
2nos Onions (large & chopped finely)
1/2cup Tomato pulp or chopped tomatoes
1tsp Ginger garlic paste
2nos Green chillies (chopped)
1/2tsp Red chilly powder
1/2tsp Garam masala powder
1tsp Coriander powder
Few chopped coriander leaves
1/2tsp Fennel seeds (crushed)
Salt
Oil

Heat enough oil in a pan, fry the crushed fennel seeds, add immediately the chopped onions,chopped tomatoes,chopped green chillies and ginger garlic paste,saute until the raw smell goes away,add the chopped mushrooms,salt,red chilly powder,garam masala powder and coriander powder,saute until the veggies get shrinks a bit, add now the minced soya granules,cook everything in simmer until the masala turns thick..

Finally add the chopped coriander leaves and put off the stove..Serve hot as side dish with rotis or idlis and dosas..

Dry Turkey Berries In Tamarind Gravy/Sundakka Vatha Kuzhambu

Sundakka which is well known as turkey berry have loads of medicinal value and it has a rich source of dietary fibers and vitamins, which effectively eliminates stomach worms and improves digestive system..This kuzhambu is quite a speciality among the South Indians, its one of the comforting food for many of us, especially for me i can survive for many days with this super delicious,tangy and absolutely fingerlicking gravy..Most of us know that Vathal means vegetables which are sun dried,later they are used in gravy prepared basically with tamarind extract, you can add many vegetables like brinjal,drumsticks and potatoes to give a different flavour to this gravy, but i prepared this gravy simply with dry turkery berries and skipped completely the veggies in it, serve this super delicious gravy with hard boiled eggs or papads with hot steaming rice while its too cold outside, i can say definitely you will have a wonderful lunch.

Today is our 7th day of blogging marathon,do check out other marathoners running this 10th edition of blogging marathon with me here..


1/4cup Sundakka vathals/Dry turkey berries
1cup Tamarind juice
1no Onion (big & diced)
2nos Tomatoes (chopped)
7nos Garlic cloves
Few curry leaves
1tsp Chilly powder
1tbsp Coriander powder
1/2tsp pepper powder
1/2tsp Cumin powder
1tsp Mustard seeds +fenugreek seeds
1/2tsp Ajwain seeds
1/2cup Gingelly oil
Salt

Heat gingelly oil in a heavy bottomed pan, fry the mustard seeds,fenugreek seeds,ajwain seeds and curry leaves now add the dry turkey berries and garlic cloves and fry until they turns brown, add immediately the diced onions,chopped tomatoes and cook until the onions turns transculent and tomatoes turns mushy..

Add the chilly powder,coriander powder,pepper powder,cumin powder,salt to the tamarind juice and finally add this spiced tamarind juice to the cooking veggies, cook everything in simmer until the oil gets separates,the gravy constitency should be bit thick..

Serve hot with hot steaming rice and papads..

Monday, November 21, 2011

Healthy Lunch Ideas - Brinjal Roundup

I was bit late in posting this roundup, i have to say a big thanks to Kalyani for letting me to host this fabulous event with brinjal as theme. I got many wonderful healthy lunch ideas, each and every contributors shared their delicious dishes with different variations and each dish is unique in their way of preparation..

Thank you so much to all the bloggers whoever send their fabulous dishes and their enthusiastic particpation..Dont forget to send all ur entries for my ongoing event CWS-Moongbeans..




1)Brinjal Fry & Brinjal Potato Puli Kuzhambu from Recipe Excavator..
2)Eggplant Potato Vindaloo from Roshan's Cucina..
3)Eggplant Kotsu from Gayathri's Cook Spot..
4)Brinjal & Flax Seeds Rice from Life with Spices..
5)Drumstick & Eggplant Poriyal from Zesty Palettes..
6)Brinjal Thogayal from Jaya's Recipes.
7)Wambatu Stew & Wambatu Mojju from Food Corner..
8)Vangibhath,Eggplant &Black-eyed Peas Curry & Eggplant Raitha from Sizzling Tastebuds..
9)Eggplant Bajji Bread Sandwich form Jaleela's Cookbook..
10)Eggplant Quinoa from Sensible Veg
10)Eggplant Pakora Curry from Srav's Culinary Concepts..
11)Eggplant Curry With Peanut Powder from Veggie Platter..
12)Vangibhath from Archana's Kitchen..
13)Eggplant Tamarind GravyEggplant Coconut Milk PulaoKidney Beans,Bellpepper & Eggplant Rice from my kitchen..

Mixed Veggies & Sprouted Greengram Cutlets

Believe me or not, none at home noticed that i have added sprouted cooked greengrams in this wonderful looking crispy cutlets..Wat an incredible way to sneak those protein packed sprouted greengrams na, seriously everyone at home enjoyed this delicious cutlets simply with ketchup and this yummy cutlets vanished very much quickly once i served everyone at home for our snacks few days back..Definitely a prefect snack to enjoy with a cup of tea or coffee while the weather is too cold outside..We just loved it, check out the other marathoners running the 10th edition of blogging marathon here,sending this yummy cutlets to my own event CWS-Moong Beans & to Srivalli's Snacks Mela..


2nos Potatoes (cooked)
1/2cup Carrot (cooked)
1/2cup Greenpeas (cooked)
1/2cup Sprouted greengrams (cooked)
1no Onion (chopped)
2nos Green chillies (chopped)
Few curry leaves
1tsp Garam masala powder
1/2tsp Fennel seed powder
2tbsp Cornflour
1/4cup Bread crumbs
Salt
Oil for shallow frying

Combine the cooked carrot,caooked greenpeas,cooked sprouted greengrams, cooked potatoes, garam masala powder, fennel seed powder in a large bowl, meanwhile heat few drops of oil and saute the chopped onions, chopped green chillies and curry leaves until the onions turns transculent..Add this cooked veggies along with the already prepared mixed veggies-sprouted greengram mixture..Mix everything well along with enough salt, make small balls from this mixture and keep aside..Make a white paste with cornflour and enough water, dip the rolled balls, roll over the bread crumbs and make as oval shaped patties..

Heat the oil for shallow frying,drop gently the already prepared patties and fry on both sides in medium flame until the crust turns golden brown...Enjoy with ketchup for evening snacks..

Sunday, November 20, 2011

Soyakheema & Potato Stuffed Chilli Fritters

Hot and crispy chilli fritters with soyakheema and potato masala as stuffing will definitely keep you warm while its chilled outside,an incredible snacks to enjoy with a cup of tea or coffee..Usually i used to prepare this fritters with potato masala for stuffing,for a change i prepared a simple,quick and healthy stuffing using minced soya granules and potatoes,a super delicious stuffing for the sure...These chilli fritters are quite addictive,definitely super comforting for this chilled weather, here the temperature is getting lower and lower coz of this nasty weather we couldnt even go out without our cloves..Obviously who will say no to munch these sort of deep fried beauties when the weather is getting worst surely not me..Today is our 5th day of blogging marathon,do check other marathoners running this 10th edition of blogging marathon here..Sending to Vardhini's Dish Out - Soy & Tomato, Radhika's Winter Carnival and to Srivalli's Snacks Mela..


For Stuffing:
1/2cup Minced soya granules(cooked)
1no Potatoes (Big & cooked)
1no Onion (chopped)
1no Tomato (chopped)
1/2tsp Ginger garlic paste
1/2tsp Red chilly powder
Salt
Curry leaves
1/2tsp Cumin seeds +mustard seeds
Oil

For Fritters:
1cup Gram flour
1/4cup Rice flour
Pinch of Asafoetida powder
1/4tsp Baking powder
1/2tsp Red chilly powder
6nos Chillies
Salt
Oil

Heat few drops of oil, let crack the cumin seeds and mustard seeds, add immediately the onions,chopped tomatoes,curry leaves,ginger garlic paste and salt, sauté everything for few minutes until the onions turns transculent, add immediately  cooked & mashed potatoes,cooked minced soya granules, cook in simmer for few minutes until the masala gets well cooked..put off the stove..

Meanwhile mix all the ingredients give in the list 'for fritters' except the oil & chillies as thick batter with enough water..Heat the oil for deep frying..cut the chillies and discard the seeds, fill the chillies with the already prepared soyakheema & potato masala..Dip the stuffed mirchis in the bajji batter, drop gently to the hot oil, fry on both sides until they turns golden brown..Drain the excess of oil with a paper towel..

Enjoy with a cup of coffee or tea...

Saturday, November 19, 2011

Creamy Zucchini & Sprouted Greengram Soup

Serve this warm soup for our lunch or dinner, you will definitely have a super delicious and comforting dinner or lunch..I used some leftover sprouted green grams with zucchini for making this super filling soup for our yesterday's dinner, i simply served this bowl of healthy and protien packed soup with a slice of veggie pizza and we had a fabulous dinner..I used low fat cream to turn this healthy soup to give a silky creamy texture and we just loved it..Since this soup suits prefectly for wintery evening dinner,needless to say its my 4th entry for blogging marathon,do check out other marathoners running this beautiful event here..Sending to Susan's MLLA guest hosted by Simona..


3cups Zucchini (chopped)
1cup Sprouted green grams
1no Onions (big & chopped)
3cups Vegetable stock water
3tbsp Coriander leaves (chopped)
Salt
Pepper powder
1/2cup Low fat cream
Olive oil

Heat enough oil in a pan, add immediately the chopped onions,saute until they turns transculent, add immediately the chopped zucchinis,sprouted green grams, saute everything for few minutes, finally add the vegetable stock water with enough salt, pepper powder and coriander leaves and bring everything to boil..

Cook in simmer until the veggies get well cooked..put off the stove, add the low fat cream and blend it as thick and smooth soup..Serve warm topped with sour cream and few dry parsley leaves..

Friday, November 18, 2011

Broccoli,Soyachunks & Tomato Rice

Usually i make quick rice if there were some leftover rice in my fridge, it happens quite often.. This time i just prepared this quick rice with some broccoli florets and cooked soyachunks with  leftover tomato pulp which i spiced up with store bought garam masala powder and briyani masala powder..This rice gets ready very much quickly,super easy and definitely flavourful..My teddies enjoyed having this rice with fried papads eventhough they hates broccolis, personally i felt that adding broccolis to this kind of rice is one of the best way to sneak this antioxydant rich vegetable..You can carry this flavourful rice even for ur lunch..Sending to Vardhini's Dish Out - Soy & Tomato,Vatsala's LGSS-Tomato guest hosted by Anu & to HCC-Healthy Lunch guest hosted by Kavi,event by Smita.


2cups Cooked rice
10nos Broccoli florets
1cup Soyachunks (cooked)
1/2cup Tomato pulp
1no Onion (large & chopped)
1/2tsp Garam masala powder
1tsp Briyani masala powder
2nos Green chillies (slit opened)
Salt
1tsp Mustard seeds+fennel seeds
Few curry leaves

Heat enough oil in a heavy bottomed pan,fry the mustard seeds,curryleaves and fennel seeds until they turns brown, add the chopped onions,tomato pulp,salt and green chillies,cook everything until the onions turns transculent, now add the garam masala powder, briyani masala powder and the oil gets separates..

Add the cooked soyachunks, broccol florets, saute for few minutes, finally add the leftover rice,toss everything gently until the rice get well mixed..Serve hot with papads or raitas..

Mushroom & Spinach Calzone

Calzone is a kind of pocket like pizza quite prepared with a filling either with meats or veggies and with a pizza dough..This pocket pizza can be prepared at anytime of the day and they were quite filling when served along with a bowl of warm soup or with some vegetable salads..Usually i prepare calzone with meats and veggies filling along with grated cheese, this time i skipped the meats and prepared simply with mushroom and spinach  as filling along with few bellpeppers which i spiced with pepper powder and salt....We had this delicious calzone for our lunch yesterday with warm soup, needless to say that this calzone was quite filling and truly satisfying...Today is our 3rd of blogging marathon, do check other blogger buddies running this 10th edition of blogging marathon here..




1no Pizza dough
1cup Mushroom (chopped)
1/2cup Spinach (chopped)
1/4cup Green bellpepper
1/4cup Red bellpepper
Salt
Pepper powder
1tbsp Cream
1/4cup Grated cheese
Olive oil

Heat enough olive oil, saute the chopped mushrooms for few minutes, add the chopped spinach,chopped bellpeppers,cook for few seconds again,finally add the pepper powder,salt and cream,cook until the veggies gets cooked and put off the stove,keep aside and let them cool completely..

Preheat the oven to 400F, arrange the cooked veggies mixture to the half of the pizza dough, sprinkle the cheese over the veggies,fold the another half and  give a press to the pizza dough with fingers or with a fork..brush the unbaked calzone with few drops of oil..Bake the calzone for 15-20 minutes until the crust turns brown..

Thursday, November 17, 2011

Greengram Idli Upma

Its been ages i prepared upma with leftover idlis,i simply prepared this wonderful looking upma last week with some leftover greengram idlis sitting sadly in my fridge..This upma goes for a quick,simple preparation..This delicious upma with those protein packed steamed idlis turned out simply addictive...This idli upma doesnt need any side dish to enjoy and we loved it..Definitely a filling upma to have either for breakfast or simply for a quick dinner..Sending my own event CWS-Moongbeans..

5nos Greengram Idli
1/2tsp Mustard seeds
1tsp Channadal
1/2tso Urad dal
Few curry leaves
1no Onion (big & chopped)
2nos Green chillies (slit opened)
1/2tsp Grated ginger
A pinch Asafoetida powder
1/4tsp Turmeric powder
Salt
Oil

Pulse the leftover idlis in mixie until they turns as a coarse powder like texture..Heat enough oil, fry the mustard seeds, channadal,urad dal,curry leaves, asafeotida powder,add immediately the chopped onions,slit opened green chillies and curry leaves, saute until the onions turns transculent..

Now add the pulsed idlis,turmeric powder and salt, cook everything simmer for few minutes, serve warm..

Potato Tartiflette

Tartiflette is a french dish from the Haute Savoie, a region of France, this tartiflette is prepared usually with potatoes,cream,reblochon cheese,onions and with smoked salmon or with small strips of pork fat..Its one of the comforting food among the peoples living in ski stations,needless to say its one of the winter special recipes here in France and this dish is often enjoyed in long handed pan..I prepared this vegetarian version of tartiflette simply with potatoes and onions along with loads of reblochon cheese and served as individual portions with cucumber salad for our today's lunch..Today is our second day of blogging marathon,do check out the other marathoners running this 10th edition of blogging marathon here..Sending to Radhika's Winter Carnival..


3nos Potatoes (sliced)
1no Onion (large & chopped)
Salt
Pepper powder
Dry parsley leaves
10nos Reblochon cheese (sliced)
1/4cup Cream

Preheat the oven to 350F. Cook the sliced potatoes in hot water for 5minutes, drain the water and keep aside..heat olive oil in a pan, add the chopped onions,salt,pepper powder and dry parsley leaves and saute for few minutes..arrange the partially cooked potatoes in round small pans as a single layer, add the sauteed onions over the cooked potatoes, pour the cream and arrange the reblochon cheese slices as per need over the veggies as per need..

Bake for 20-25minutes until the cheese gets brown and well melted..Serve hot with salads...

Wednesday, November 16, 2011

Pindi Miriyam With Potato

Its always a pleasure to try and taste different dishes from other blogger buddies spaces na, this time for blog hop wednesdays i was paired with Sreevalli of Ammaji Recipes, she shares many Andhra specials with beautiful clicks and very interesting dishes..While going through her space, i got hooked to this easy breezy delicious dal based gravy prepared with potatoes, as we love potatoes in anything i didnt even thinked twice to try out this flavourful gravy from her space...This pindi miriyam tastes super delicious,quite easy to prepare and went awesome as side dish for both rice and rotis..Thanks to Sreevalli for sharing this typical Nellore dish which she got from her MIL..This gravy goes for toor dal and potato with a special masala paste prepared with usual spices apart from it this gravy doesnt need onions,tomatoes or garlic..


1cup Toordal
1cup Potato (diced)
Salt
1tsp Mustard seeds
1/2tsp Cumin seeds
2nos Red chillies
Asafoetida powder
Oil

To dry roast & grind:
2tbsp Rice
1/4cup Coconut powder
1tsp Peppercorns
1tbsp Channa dal
1tbsp Urad dal
1tbsp Coriander seeds
1tsp Cumin seeds
2nos Red chillies

Pressure cook both toor dal and potatoes with enough water and keep aside, meanwhile dry roast and grind all the spices  except the coconut powder given under the list 'to dry roast and grind',finally add the coconut powder and grind as paste..

Add this spice paste to the already cooked dal potato mixture,cook them in low flame, heat oil in a pan, add the mustard seeds,cumin seeds,red chillies and asafoetida powder, fry until they turns brown,add this tempered spices to the pindi miriyam and serve hot with rice or rotis..

Sweet Potato & Red Lentils Soup

Cant believe its already 10th edition of blogging marathon starts today, its quite amazing and definitely am so happy to be a part of this fabulous event again, with so many interesting themes Srivalli announced this 10th edition few days back and i immediately choosed to run both two weeks of blogging marathon with winter recipes for the first week and kid's deceptively delicious foods as theme for the second week,do check the other marathoners running this blogging marathon here...Its too cold here, we cant go out without our jackets,cloves and shoes..Its dark already once the clock shows 4pm..Seriously i feel soo lazy and sleepy,if its winter here french peoples wont keep them away from meats,cheeses and foods prepared basically with potatoes just to keep them warm during this nasty weather..

Usually our dinner goes for salads or soups, but this winter seems to be too cold already and i couldnt stop myself to make warm and comforting soups atleast thrice a week,here is one among the soup i prepared few days back for our dinner with sweet potato and red lentils aka masoor dal, this combo works out wonder and this soup is totally satisfying and comforting, super filling if served with grilled meats or with a simple sandwich..Sending to Giveaway time an event by Sayantani and Cuponation.



2cups Sweet potatoes (peeled & chopped)
1/2cup Red lentils
1no Onion (chopped)
3nos Garlic cloves
2cups Vegetable stock
1/2tsp Parsley leaves
1cup Water
Salt
Pepper powder
Few chilly flakes
Olive oil

Heat enough olive oil in a pressure cooker, saute the chopped onions,garlic cloves until the onions turns transculent, add immediately the chopped sweet potatoes, meanwhile wash and soak the red lentils in water, cook until the veggies gets partially cooked, add the red lentils,vegetable stock water, enough water,parsley leaves,pepper powder and salt..Put the flame in high,close the pressure cooker and cook upto 3hisses..

Once the steam get released, blend the cooked veggies-dal mixture as thick soup and serve topped with chilly flakes and a simple sandwich..

Tuesday, November 15, 2011

Eggplant Tomato Sambhar

Quick sambhar goes awesome as side dish for hot steaming idlis,crispy pooris or with super crispy dosas..I completely skipped onions and garlic in this simple and delicious fingerlicking sambar and used ripen tomatoes with cooked moongdal,using cooked moongdal turned this sambar absolutely thick,nutritious and fabulous..This sambhar suits very well as gravy to enjoy along with rice if they are served with pickle or papads eventhough we loved it with idlis for our today's dinner..

1/2cup Cooked yellow split moongdal
1no Eggplant (cubed)
2nos Tomatoes(big & ripen,chopped)
1tsp Sambhar powder
1/2tsp Coriander powder
Few curry leaves
1/2tsp Mustard seeds
1/4tsp Cumin seeds
1/2tsp Urad dal
3nos Dry red chillies
1/4tsp Asafoetida powder
Salt
Oil
1tsp Lemon juice

Heat enough oil, let splutters the mustard seeds, urad dal,cumin seeds,fry the dry red chillies,curry leaves and asafoetida powder,until they turns brown..Add the chopped tomatoes,cubed eggplants,salt and saute everything until the veggies get shrinks..now add the cooked moong dal,sambhar powder, coriander powder,salt and enough water,bring everything to boil,cook the sambhar in simmer until the veggies get well cooked..

Finally add the lemon juice and put off the stove..Enjoy this sambhar with papads and rice..

Lime & Grapefruit Rice

Super flavourful rice, i simply prepared with freshly squeezed lime and grapefruit juice and prepared this delicious fabulous looking rice, just serve this wonderful looking one pot meal with pan fried spicy potatoes and am damn sure you will definitely have a filling and satisfying lunch..Usually we make lemon rice with freshly squeezed lemon juice, but since ever i tried once rice with grapefruits,i have completely got hooked with that mildly sweet rice, for a change this time i combined both lime and grapefruits and we just love it..


2cups Cooked rice
1/2cup Lime & grapefruit juice
1/2tsp Mustard seeds
1tsp Urad dal
1tsp Channadal
1/2tsp Ginger (grated)
3nos Green chillies (slit opened)
Few cashew nuts
Curry leaves
1/4tsp Asafoetida powder
1/2tsp Turmeric powder
Salt
Oil +1tbsp Ghee


Heat enough oil, fry the mustard seeds, urad dal,asafoetida powder,curry leaves,channadal, green chillies, cashew nuts, curryleaves and turmeric powder..Now add the tempered spices,freshly squeezed juices as per need to the cooked rice, add salt  and ghee,mix everything well and keep aside atleast for half an hour before serving..

Enjoy with spicy potato fries..