Thursday, April 29, 2010

Nectarine Yoghurt Smoothie

During hot Summer Days you tend get dehydrated very fast. So, lets keep ourselves well hydrated with some Tanda, Tanda Fresh Juices, Smoothies, Milk Shakes!!!!! Had some Nectarines in my Fridge, but they tasted so sour!!!! so tried this yoghurt smoothie, came out great.

Ingredients
2-3 Medium Nectarines
1/2 cup Skimmed/Low-Fat yoghurt
1 cup Skimmed/Low-Fat Milk
a pinch of salt
Honey to taste (for the CALORIE conscious) or else add sugar

Method
Wash, Pit and Chop the nectarines to small cubes. Take them all in a blender and Blend. Serve Chilled.

Sending this to Thanda Mela , Event hosted by Srivalli.

Corn Capsicum (Brown) Rice

I have programmed my mind to have rice only during weekends and that too only Brown rice. I try to make a Veggie Rice every time, so i can have more veggies and less of rice. So, here  Another Delicious Brown Rice Recipe.

Ingredients
Brown Rice Cooked - 2 cups
2 medium-sized Capsicums, thinly sliced
1/4 cup Sweet Corn (i used frozen)
1 large onion, Chopped
2 red chillies, Slited lengthwise
2 pods cardamom crushed
1 tsp ginger-garlic paste (fresh better)
1 tsp Coriander powder
1/2 tsp red chilli powder
1/2 tsp curry powder (store bought, Mother's Kitchen)
Salt to taste

Method

  • Heat 1 or 2 tsp Oil in a Pan, Splutter mustard seeds, add cumin seeds, green chillies, hing and turmeric.  Now add Onion and saute till translucent.
  • Add Capsicum and Corn and  saute for a minute or two. Now add red chilli powder, Crushed cardamom, coriander powder , salt and curry powder and sprinkle some water to avoid burning of masala's. 
  • Cover and Cook for 8-10 mins or till the rawness of the masala's escape. Once done, take it off the flame and mix with the Brown rice and serve with any Raita.
Sending this to Show me your Whole Grains, Event hosted by Divya of Dilse and CWS-Cardamom Seeds hosted by Priya

Aloo Methi Cutlet

Inspired by the spinach Cutlets @ aayi's Recipes i tried this aloo-methi cutlet for my kids snack box, yipee!!! it worked, he liked very much. So, i m sure, it will definetly work with kids!!!

Ingredients (approx 8 cutlets)
2 Large potatoes
two tight fist Methi leaves
1 tbsp rice powder
1 tsp ginger-garlic paste
1/2 tsp red chilli powder
Salt to taste
Sooji/Rawa for coating the cutlets

Method
Wash, peel and Cook the potatoes until soft. Wash the methi leaves. Mash Aloo and mix with all the other given ingredients to form a dough. Make small balls out of it, press it a bit to make it flat, roll it over sooji and shallow fry on a Tawa on a low flame. Enjoy with Tomato Sauce

You can also find this @ LYRO#Potato happening @ Sindhi Rasoi

Wednesday, April 28, 2010

Spicy Bulgur Dhokla

I met with a Dietician Last Week. After taking all my medical condition to consideration, she made a Diet Chart.I was amazed to see how much i can actually eat and how little i m eating now!!! Eating Less will/can/may Slow down your metabolism and there by slowing down your weight loss. So, guys if you have any underlying medical condition and planning for a weight loss plsssss do consult a doc and dietician, Helps u a lot!!!! Actually when i started this blog and my Dieting for a healthy lifestyle one of my blogger buddies actually advised me to go and meet a Health Coach. Thank you dear for your concern!!!!

Here i m with this post Spicy Bulgur Dhokla which i made for my breakfast!!! Trying to avoid refined products in my daily diet (as advised my by dietician). Tasted so great and a very filling breakfast!!

As per Wiki
Bulgur (also bulghur or burghul)[1](from Turkish bulgur [2], known as πλιγούρι, pligoúri, in Greek, bollgur in Albanian, as burghul (برغل) in Arabic, and as gurgur in Aramaic) is a cereal food made from several different wheat species, but most often from durum wheat.Bulgur for human consumption is usually sold parboiled, dried and partially de-branned. Bulgur is a whole grain. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled.

Ingredients
1 cup Brown Bulgur
1/2 cup beaten yoghurt
2 tbsp Green peas
2 tbsp Sweet Corn
1/4tsp Eno Fruit Salt
Salt for taste

1 tbsp freshly grated coconut
2 green chillies
ginger as per taste
coriander a tight fist

For Seasoning
1 tsp Canola Oil
1 tsp mustard seeds
hing, turmeric a pinch
curry leaves 2 sprigs

Method
Soak bulgur in Hot water for 5 minutes and Drain. This makes bulgur fluffy!!! Grind together coconut, green chillies, ginger and coriander without water. Mix Bulgur, beaten yoghurt, grinded mixture and salt. This mixture should be of Idly batter consistency. At this stage if the batter is too tight jus add  1 tbsp yoghurt. Now add fruit salt and mix well, you can see the bubbles forming as you mix it well.
Now pour this to a greased pan and steam cook it till done. Check by inserting a clean knife/toothpick, when that comes out clean, it is done. Takes approx 20-30 mins.
Once done, take it out of the steamer/cooker, Now for the tadka, heat oil,splutter mustard seeds, add hing and turmeric and curry leaves and pour it over the dhokla. Let it cool for 5 mins, then unmould and Hog!!!!

Sending this to Show me you Whole Grains, hosted by Divya of Dil se and MLLA-22 hosted by Ruchikacooks, Event Started by Susan of Well Seasoned Cook

Monday, April 26, 2010

Cinnamon Flavored Rose Milk

Chennai, My Favourite Chennai. Love Chennai in Summer, All those Chilli-Dunk Raw Mangoes, Pineapple Slices, Melons and Carts Selling  Juices, Rose Milk(Hygienic or not??? thats a different thingy!!!!!). Had some Rose Syrup in my refrigeraotor for sooo Longg!!! So, Made some Rose Milk or Pink Milk as my Son called it!!!

Ingredients
3 Cups of Chilled Milk
3-4 tbsp Rose Syrup
Sugar to taste
1/2 tsp Cinnamon powder

Method
Mix all the above given ingredients and Serve. While Adding Rose Syrup, pls make sure to taste before you add some extra syrup, sometimes you get a bitter taste if you add more. You can even try adding some Mixed Nut Powder (Badam-Cashew), if you dont prefer Cinnamon.

Sending this to Thanda Mela Event by Srivalli

Sunday, April 25, 2010

Mince Chapathi/Roti

Its been a week since blogging. Not like No Cooking happening, Lot of Cooking and Lot of Clicking too. Actually My Hubby has started a kind of J towards my blog, So thought of taking a little nap from my blog!!! But cannot keep myself off for too long!!!
Had some leftover Cornmeal Roti's So tried this Mince Chapathi for the Weekend. Tasted good.

Ingredients
3 Medium Chapathis/Roti's
3 tbsp Green Peas
3 tbsp Sweet Corn
1 Large Onion, Chopped
1 Large Tomato. Chopped
1 tsp Ginger-Garlic Paste
1 tsp Red Chilli Powder
1 tsp Coriander Powder
Coriander for garnishing
Hing, Turmeric a pinch
Salt to taste

Method
Chop the Chapthis to 1 inch pieces. Heat oil in  a pan, Splutter mustard seeds, add hing, turmeric. Add onion and saute till translucent, add tomatoes and cook until soft, Add Corn and Peas and the Sliced Chapthis, Add Red Chilli powder, Coriander Powder and Salt. Sprinkle lil water to avoid burning of masalas. Cook in a Slow Flame, until the rawness of the masala's escape, approx 15 mins. Garnish with coriander and Enjoy!!!!

Sending this to MLLA-22 hosted by RuchikaCooks, Event started by Susan of The Well Seasoned Cook




Monday, April 19, 2010

Cornmeal Roti/Poori

Tired of the normal Roti, came across Mr.Ramki's OnePage Cookbook, Wow!!! What a collection of Recipes!!! Mind Blowing!!! Well there was a recipe Makki Roti, made using Yellow Cornflour,  Tried this with Cornmeal Tasted Good. I think cornmeal/Cornflour are differnent,  yellow Cornflour is a real flour, whereas Cornmeal is a bit crumble form!!! if i m wrong pls correct me!!!

Ingredients
1 cup Wheat Flour
1/2 cup Cornmeal
Salt to taste
Warm water for Making the dough
1 tbsp Oil

Method
Mix all the given ingredients together and make a soft chapthi dough. Let the dough rest for 30 minutes. Roll the dough to thin discs and Cook both sides on a Hot Tava. Serve with Side Dish of your choice, Had some Aloo-Spinach Filling made for my Potato Pie Pockets so, i had my Chapathi with that.
I Made some poori's too with this dough for my Kiddo, He jus loved it.

Bread Halwa

Had some Leftover Brown Bread, was in no mood to toast it for Breakfast, instead tried this bread halwa, tasted great.

Ingredients
5 slices of Brown Bread
2 pods of Cardamom, crushed
3/4 cup Milk
1/2 cup Sugar (add or reduce, as per taste)
2-3 tbsp of Ghee
Roasted Nuts for Garnishing

Method
Toast the Bread Slices Crisp. I Microwaved them @ high for 4 minutes, they came out really like Rusk!!!!! Cool them a little, break them and powder them in a Mixer. Got your Bread Powder here!!!!
In a Hard-Bottom Pan Add bread powder, Milk, and Sugar let it mix well and Cook. When this mixture starts leaving the sides of the pan, add Ghee and Cardamom powder.

 When the Ghee starts coming out of the halwa, take it off the flame, Pour on a greased Plate. Wait for 15-20 Minutes, Garnish with Nuts and Serve. I actually greased the plate and arranged the nuts on that plate and poured the halwa on top of it.

Sending this CWS-Cardamom Seeds hosted by Priya

Thursday, April 15, 2010

Sago Murukku/Sagu Biyyam Murukku - ICC Challenge for March

Murukku's are always my Favourite. The Palin Muruku, Mullu Muruku, Amma's Kai Murukku, mmm yum, yum!!! Thanks to Srivalli for introducing me (us) to another favourite in this line. After reading the story of Fire Crackers from Srivalli, was a bit tensed!!! So, I Planned to try only half the measure mentioned by Srivalli in ICC post and was ready with a big lid and stood away after pressing the murukku in the oil.Thank God, no Fire Crackers, Murukku's came out well.

Ingredients
1 cup Rice flour
1/4 cup Besan
1/4 cup Fried Gram Flour
1/4 Cup Sago
 Salt to taste
Chilli powder as per taste
Buttermilk to soak Sago, (i used a little more than 1/4 cup)

Method
Soak Sago in Buttermilk for 3 hrs. Now here, i soaked it for 4 hrs and then i grinded it along with the buttermilk (Lataji's Hint). Mixed all the flours and this Buttermilk Sago, added salt and chilli powder. Added 2-3tbsp of Hot oil and made a dough. But my dough was a bit loose than the Chapathi dough, May be i added some extra ButterMilk, Not sure of this too!!!! Tension Level increased a bit More!

Heat oil in Deep Pan and using Murukku achu press down the murukku in the hot oil. I made Small Swirly Murukku.  Cook Well in Medium Heat and Drain on a Paper Towel.

Tamil New Year Special - Mango Pachadi and Mupparuppu Vadai

Wishing you all A very Happy Tamizh New Year and a Very Happy Vishu. Made some Mango Pachadi and Mupparuppu Vada for Swamy Neivedhiyam. Mango pachadi is a traditional dish made for Tamizh New Year.It will be a mixture of Sweet,Sour,Spice and we even put Neem flower while doing the seasoning. so its a combination of all taste, symbolising that life is a Balanced Mixture of Everything.

Ingredients
2 medium sized Raw Mangoes
Equal amount of jaggery
Salt a pinch

Seasoning
Turmeric a pinch
1 tsp mustard seeds
1-2 tsp oil
2 nos red chilli
2 tsp dried neem flower

Method
Wash and cube the mangoes. In a pan Add water, salt and cook the mangoes until soft, when the mangoes are cooked add Jaggery and cook until the jaggery mixes well and starts thickening.

Take it off the flame. In another wok, add oil, splutter mustard seeds, add turmeric and red chillies and Neem Flower, fry it a bit and add it to the cooked Mango Pachadi. Enjoy

3 Lentils Vada or the Muparuppu Vada
This Vada is made durinng most of the festivities as it is considered Subham (Good Luck).
Ingredients
2 tbsp Gram Dal/Chana Dal
2 tbsp urad Dal
1 tbsp Tuvar Dal
1/2 tsp moong dal
2 tbsp Grated Carrots
2 green chillies
hing a pinch
2 sprigs of curry leaves
salt to taste

Method
Soak the lentils in water for half an hour. Drain the excess water and grind a together to a coarse paste. Transfer it to a bowl and add curry leaves, grated carrots,hing and add salt and mix well.

Heat oil in a pan and make small patties of the mixture and deep fry them in batches, drain on a paper towel and enjoy with some sambar.

Cucumber-Mint Lassi

Summer, Wonderful Summer is wonderful only if Mr. Sun reduces some of his harmful heat rays. When we can't do much about Mr.Sun, all we can try is to adjust our diet and keep ourselves hydrated. Growing up years, we used to have Neeraagaram/fermented rice with buttermilk or curd in the morning, Ragi Koozh/Porridge, we never knew the health benefits those days, but love the taste of it, so we never complained. 
For me the easiest summer drink is lassi, take curd and whirl it up with any fruit or veggies and tada you have a delicious drink. It not only hydrates your body, keeps you full and it is damn versatile! you never get bored trying a lassi. I have quite few here in my kitchen Beetroot lassi, celery & mint lassi, Fresh turmeric & herbs lassi, Carrot & ginger lassi, spiced buttermilk, Neer Majjige,Mango Lassi, Gooseberry/amla lassi.
Ingredients
1 lebanese cucumber, chopped
one fistful of fresh mint leaves, washed
1/2 cup plain yogurt
1/4 cup water (optional)
1/4 tsp salt 
1/2 tsp freshly grated ginger
1/4 tsp roasted cumin powder

Method
  • Take all the ingredients in a blender and blend until smooth and frothy. 
  • Serve garnished with a thin slice of cucumber and mint leaves.
  • You will definitely feel the chillness when you gulp it down, it just cools your whole system. Give it a try!!!.

Sending this to Thanda Mela by Srivalli.

Tuesday, April 13, 2010

Cocoa Chocolate Shake

Mercury is Rising!!!! It is getting Hotter with every day. Cannot Complain about the Sun, so lets keep ourselves cool by Shakes & Smoothies. Got this Choco Smoothie Recipe from Hershey's Website. Definitely a Super Hit with Kids!!!!  and some Grown-ups too!

Ingredients
1/4 cup warm water
2 tablespoons HERSHEY'S Cocoa
1 tablespoon sugar
1/2 cup milk ( i used Low-fat Milk)
2 cups chocolate or vanilla ice cream
Method
Place water, cocoa and sugar in blender container. Cover; blend briefly on low speed. Add milk. Cover; blend on high speed until thoroughly blended. Add ice cream. Cover; blend until smooth. Serve immediately

Sending this Shake to Thanda Mela, by Srivalli.

Monday, April 12, 2010

Cauliflower Pepper Stir fry - Reposted for Health Nut Challenge 5

Blogging after a week, urgent trip to india, Celebrations and Mouring @ the same time. Took my time off and now i m here to my cozy corner. Cauliflower Pepper Stir Fry, a sudden flash of idea to satiate my hunger pangs. The Chunky Florets satiates both your hunger and your taste buds.  It Takes very less time to cook also , can be made in a wink.

Ingredients
5 to 6 Cauliflower florets
1 tsp pepper
1/2 tsp Canola /any cooking oil
salt to taste

Method
Place the florets in a Microwave Safe Bowl and add enough water for the florets to immerse. Add salt and Microwave High for 8 minutes or until the florets are cooked soft. Let it Cool and Drain the excess water.

Heat oil in a wok, add the florets and saute for a minute and add Pepper, mix well and saute for a minute. Take it off the flame and serve. No Dips/Garnishing required. Tastes Good.

Reposting for Health Nut Challenge 5 - Cruciferous Veggies Hosted by Yasmeen

Keema Idly

Hot Idlies with some Chutney is an all time favourite for many. But Cold, last night idly, a Big No No!!! Had some Leftover idlies and tried this Keema Idlies with some Veggies, Came out great  and the dish vanished jus like that!!!

Ingredients
4-5 nos. Idlies
One Medium-sized Capsicum, thinly sliced
One Small Carrot, thinly sliced
One Medium Sized Onion, chopped
One Medium-sized Tomatoes, chopped
1 tsp Ginger-Garlic Paste
1 tsp Red Chilli powder
2 pods Cardamom
Salt to taste
Oil for Deep Frying the idlies

For Seasoning
2 tsp Oil
1 tsp mustard seeds
1/2 tsp Cumin seeds
Curry leaves a fistful
Hing, turmeric each a pinch

Method
Chop the Idlies to Bite-size Pieces. Heat oil in a Pan and Deep fry all the chopped idlies. 
Chop Onion and tomatoes. Heat oil splutter mustard seeds, add cumin seeds, curry leaves, hing and turmeric. Now add the Chopped Onions, saute them until translucent. Add tomatoes and saute them well. Add Capsicum and Carrots and saute. Add ginger-garlic paste and Chilli powder. Crush the cardamom pods using a mortar and add them too.

Add little water and cook the Veggies. Adjust the salt. Once the Veggies are done, Jus before putting the stove off, add the fried idlies, Stir and take it off the flame. Serve Hot.

Sending this to CWS- Cardamom Seeds Hosted by Priya




Thursday, April 08, 2010

Broken Brown Rice Upma

With lot of tension all around me, diet is not going that good, but here and there i find time to cook something healthy.My Mom used to make Delicious Arisi Upma. That too, she makes it in Vengala Paanai, mm yummy the taste!! I tried the same version using Brown Rice, not in vengala paanai though!!!
The taste was good, my hubby wasnt able to find it out!!! The Normal Nutty flavour of Brown Rice wasnt there that much.
Ingredients
2 cups of Brown Rice
2 tbsp of Chana Dal/Gram Dal
2 tbsp of Tuvar Dal
2 tbsp of Moong Dal
1 tbsp of Urad dal
1 tbsp of Black Pepper

For Seasoning
2 tbsp of Canola oil
1 tsp of Mustard Seeds
4-5 nos. Dried Red Chillies
Fistful of Curry leaves
1/2cup Frshly grated Coconut
Salt to taste
Hing , turmeric a pinch

Method
Grind all the given Ingredients (Except the one listed in seasoning :)) to a coarse Rava Consistency in a Mixer.

Heat oil in a Kadai, add mustard seeds, when they crackle, add hing, curry leaves and red chillies. Add enuf water and salt. When the water begins to boil add the freshly grated coconut and add the broken rice mixture to it slowly and keep stirring as you add to avoid lumps. Cover and Cook in a low flame for about 10-15 minutes. Garnish with Coriander. Serve Hot with Any Chutney.  I made some Mint-Coconut Chutney from Sailu's Kitchen.

Sending this to Show me your Whole Grains Event hosted by Divya of Dil Se




Broken Brown Rice Upma

With lot of tension all around me, diet is not going that good, but here and there i find time to cook something healthy.My Mom used to make Delicious Arisi Upma. That too, she makes it in Vengala Paanai, mm yummy the taste!! I tried the same version using Brown Rice, not in vengala paanai though!!!
The taste was good, my hubby wasnt able to find it out!!! The Normal Nutty flavour of Brown Rice wasnt there that much.
Ingredients
2 cups of Brown Rice
2 tbsp of Chana Dal/Gram Dal
2 tbsp of Tuvar Dal
2 tbsp of Moong Dal
1 tbsp of Urad dal
1 tbsp of Black Pepper

For Seasoning
2 tbsp of Canola oil
1 tsp of Mustard Seeds
4-5 nos. Dried Red Chillies
Fistful of Curry leaves
1/2cup Frshly grated Coconut
Salt to taste
Hing , turmeric a pinch

Method
Grind all the given Ingredients (Except the one listed in seasoning :)) to a coarse Rava Consistency in a Mixer.

Heat oil in a Kadai, add mustard seeds, when they crackle, add hing, curry leaves and red chillies. Add enuf water and salt. When the water begins to boil add the freshly grated coconut and add the broken rice mixture to it slowly and keep stirring as you add to avoid lumps. Cover and Cook in a low flame for about 10-15 minutes. Garnish with Coriander. Serve Hot with Any Chutney.  I made some Mint-Coconut Chutney from Sailu's Kitchen.

Sending this to Show me your Whole Grains Event hosted by Divya of Dil Se




Mint Coconut Chutney - T&T Sailu's Kitchen

Deciding a Chutney for Evening Tiffen is always a bit tough. Coz, people dont want to see the same chutney again and again. This Month Tried & Tasted Event hosted by Ms. Lakshmi Venkatesh of Kitchen Chronicles features Sailu's KitchenEvent started by Zlamuska of Spicy Kitchen . This Coconut Mint Chutney caught my mind immediately and i tried it yesterday evening, Voila, it was a hit!!!
I usually make Pudina/Coriander Chutney separately, combining both with Coconut gave a great taste.Didnt make much changes to the original recipe, just reduced the amount of coconut used by half a cup.So, Click here for the Original recipe. I m jus posting the pictures of it.

A Great Combo for Idly/Dosa/Upma.




Wednesday, April 07, 2010

Homemade Tortilla Veggie Wrap - Reposting for Global Kadai Event - Burritos/Wraps

My hubby used to buy me a veggie wrap called Chip Sandwich, from a Foodshop near his office. Veggie stuffing with some chips,  wrapped in Arabic bread.Wanted to make something similar. Got a Flour Tortilla recipe, While Browsing. Made some Veggie stuffing Desi Style and made a Tortilla Veggie Wrap For Dinner, Tasted Great. Here comes the recipe

Ingredients
For Tortilla
All Purpose Flour - 2 cups (the actual recipe calls for unbleached flour)
Baking Powder - 2 tsp
Vegetable Shortening - 1 tbsp
Salt to taste
Luke Warm Water - 3/4 cup

For Stuffing
2 Medium sized potatoes, boiled and mashed
2 medium sized onions, finely chopped
1 large capsicum, finely chopped
1 medium sized tomato, finely chopped
4-5nos baby corn , finely chopped
2 green chillies, slited lengthwise
curry leaves - one tight fist, finely chopped
ginger-garlic paste - 1 tsp
fresh coriander for garnishing
salt to taste.

Method
In a large bowl, Stir  together flour, Salt, Baking powder. With a  pastry blender/hands gradually mix the shortening until u feel like a coarse meal. Add enough warm water to make a soft, not so sticky dough, let it rest for 20 minutes.
Turn out on a lightly floured surface and knead of 5 minutes.  Divide them into 10 balls, roll out each ball as thin as possible. Cook until brown on both sides, dont add any oil/ghee. Flip every 5 seconds, to ensure even cooking. Once Cooked, Keep them wrapped in towel.

The Filling
Heat oil in a kadai, splutter mustard seeds, add green chilles, curry leaves, add onion, cook until translucent, Add tomatoes and saute for a minute or two, add ginger-garlic paste. Then add rest of the veggies, Add salt, cook in low flame for 5-10 minutes. Add coriander and take it off the flame

Wrapping
Take a tortilla, Place enough stuffing(3-4 tbsp) at one end and roll tightly, secure the wrap using a paper tissue. i actually used a wax paper!!! Enjoy it with some Tomato Sauce.


Wrapping this to Food for 7 Stages of life - Kids Special co-hosted by Radhika and Sudheshna.
And also to CFK - Veggies and Fruits hosted by Lakshmi Venkatesh of Kitchen Chronicles, Event Started by Sharmi of Neivedyam

Reposting for Global Kadai Event - Burritos/Wraps hosted by Divya of Dil Se, Event started by Cilantro

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