Thursday, December 29, 2011

Raw Mango Rice - Day 7, Blogging Marathon and Blog Hop Wednesday

Its the Last week of Blog Hop Wednesday Edition1, I really didnt want to miss doing this post. This Week for BHW i m paired with Archana of MadScientist Kitchen. Since i was doing Lunch Box Recipes for BM#11, i decided to Cook a Rice Recipe from her blog.  

2 Cups Raw Rice
2 Medium-sized Raw Mango
3-4 Red Chillies
Curry leaves a few
2 tbsp Oil
1/4 tsp mustard seeds
hing a pinch
1/2 tsp chana dal
Roasted Cashews for Garnishing
Fresh Coriander leaves for garnishing

  • Wash and Shred the Mangoes. I actually peeled the skin of the raw mango and shredded it. 
  • Spread the rice on a plate and fluff it with a fork.
  • Heat Oil in a Non-stick pan, Splutter mustard seeds, add hing, curry leaves.
  • Add Red Chillies and Chana Dal, when it browns, take it off the stove and pour the tadka  over rice.
  • Add Shredded mango, salt. Mix well.
  • Garnish with roasted cashews and coriander leaves. Serve Warm with any dry curry of your choice.

Wednesday, December 28, 2011

Minty Carrot and Peas Rice - Day 6, Blogging Marathon #11

This Rice is an inspiration from Suma's Cilantro-Carrot Rice. Instead of, Cilantro, i have used Coriander. The Rice was very flavorful and Spicy. We didn't feel like having any side-dish with the rice, Plain Yogurt was suffice.

3 Cups Cooked Rice
2 Medium Carrots, Peeled and Grated
1/2 Cup Frozen Peas
1 medium onion, chopped
Salt to taste

To Grind
2 Fistful of Fresh Mint Leaves
3 Green Chillies
2 cloves of Garlic
1 inch Ginger
1 tbsp Freshly grated coconut

  • Grind the ingredients under "To Grind" in a Mixer to a fine paste  with 1/4 Cup Water.
  • Heat a Non-Stick Pan, splutter cumin seeds/jeera, add onions and saute till translucent.
  • Add Carrots and saute for 2-3 minutes.
  • Add the ground paste and Peas and mix well. Let it cook until all the liquid is absorbed. Add salt and mix well.
  • Take it off the flame. Add the Cooked Rice and Mix well. Serve Warm.  

Tuesday, December 27, 2011

Quick Vegetable Rice - Day 5, Blogging Marathon#11

An Easy to make Vegetable Rice. I make this Rice often when i m left out with very little choice of veggies and need a quick comfort food. This Rice goes very well with any Spicy Curry or a Simple Raita.

2 Cups Cooked Rice
1 Large Potato
1 Medium Capsicum
1 Medium Carrot
1 Medium Onion, finely chopped
3 green chillies, Slit Lengthwise
2 Cloves of garlic
1 tsp Ginger Julienne
1/2 tsp Kitchen King Masala
Salt to taste
A Dash of Pepper
Fresh Coriander leaves for garnishing
  • Peel the Potato and Carrot and thinly slice all the Veggies.
  • Heat Oil Pan, Splutter Cumin Seeds, Add onion, garlic and Green Chillies and Saute till onions turn Color.
  • Add all the Veggies and Masala Powder, Sprinkle Little Water. Cover and Cook for 10-15 minutes or until done. Stir Occasionally.
  • Take it off the stove, add cooked rice and mix well. Stir in the pepper and garnish with coriander leaves and ginger julienne. Serve warm with your favorite curry.
Note: Try adding Veggies of your choice and increase or decrease the spice accordingly.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Monday, December 26, 2011

Kathrikai Saadham/Brinjal Rice - Day 4, Blogging Marathon #11

I always wanted to try Vaangibaath, the flavorful Brinjal Rice. I was going through some recipes for it, but all needed some extra masala's which i didnt have handy. So, i tried out something on my own, to make this Recipe. Thank Goodness it came out well. Crispy Brinjals with the ground masala tasted awesome!!!!!
2 Cups cooked Rice
5-6 Brinjals
1 medium onion
1 medium tomatoes
2-3 tbsp Oil
Curry leaves a few
Salt to taste

Roast n Grind
2 tbsp Chana Dal/Gram Dal
1 tbsp Coriander Seeds
1 tbsp Fresh grated Coconut
5-6 Red Chillies
  • Dry Roast the ingredients under Roast n Grind and Grind into Powder.
  • Remove the stem of the brinjals and slice them lengthwise.
  • Heat oil in a Non-stick Pan, Splutter mustard seeds, add hing and Curry leaves.
  • Add onions and saute until translucent, next add tomatoes, sprinkle little water and cook until soft.
  • Add Brinjals and Saute well. Let them cook for 10 minutes.
  • When the Brinjals are half-cooked, add the grounded masala powder and salt to it.Mix well.
  • Cover and Cook in a Simmer flame until done.
  • Add the Cooked Rice and mix well.  
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#11

Punjabi Rajma - Day 3, Blogging Marathon

I have started following my New year Resolution of Cooking from Loads of Cookbooks i have. This Punjabi Rajma is from Sanjeev Kapoor's Dal and Kadhi. I have made this Delicious Side-dish 3 or 4 times now, it tastes amazing!!! Serve it Hot with Roti's  or With Steaming Hot Rice, you will definitely Relish it!!!

11/2 ups Rajma/Kidney Beans
2 bay leaves
2 medium onions, chopped
2 tbsp tomato puree or 2 medium tomatoes, chopped
1 inch ginger
4-5 Garlic cloves
2 tsp Red Chilli Powder
1 tbsp Coriander Powder
1/2 tsp turmeric powder
1 tsp Cumin Powder
1 tsp Garam masala
Salt to taste
Coriander leaves for garnishing

  • Pressure Cook Rajma with little salt and required amount of water until soft.
  • Heat oil in a pan, add bay leaves and onions and saute till golden.  Add Ginger and garlic and saute for another minute
  • Add Tomato Puree, Chilli Powder, Coriander Powder, Turmeric Powder, Cumin Powder,1/2 Cup Water and Mix well. Cook till oil separates.
  • Add Rajma along with the Cooking liquid and mix. Cook in a slow flame for 10-15 minutes, stirring occasionally.  Add Salt and garam masala and Cook for another 5 minutes.
  • Garnish With Coriander leaves and Serve Hot with Roti's or Steamed rice.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Saturday, December 24, 2011

Tomato Rice/Thakkali Saadam - Day 2, Blogging Marathon #11

 Quick and Easy to make Tomato Rice, The Richness of Coconut Milk adds an excellent flavor to the Rice.
2 Cups Cooked Rice
3 Big Tomatoes, finely Chopped
2 Medium-Sized Onions, finely chopped
1/2 tsp Chilli Powder (increase or decrease to suit your taste)
1/4 tsp Coriander Powder
2 cloves of garlic, chopped
1/2 Cup thin Coconut Milk (I used Store-Bought Powder)
Curry Leaves a few
Coriander leaves for Garnish
Salt to taste


  • Heat oil in a pan, Splutter mustard seeds, add curry leaves, onion and garlic and saute till onion turn translucent.
  • Add Tomatoes and Saute. Add the Red Chilli Powder and Coriander Powder and 1/2 Cup Water and mix well. Add Salt.
  • When the mixture turns little mushy, add Coconut Milk and reduce the flame. Let it simmer for 10 minutes. 
  • By this time, the mixture must have turned saucy. Take it off the flame. (If it is still runny, let it sit for 5 more minutes).
  • Mix the Cooked rice and garnish with fresh Coriander leaves and Serve with your favorite curry.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#11

Friday, December 23, 2011

Spicy Nut Rice - Blogging Marathon #11

Blogging Marathon Week 11, For this edition of BM i have chosen Lunch Box Dishes. Spicy Nut Rice, an healthy combination of nuts and spices to give an flavorful n tasty Lunch Box Recipe.
1 Cup Cooked rice
1 tbsp Coriander Seeds
1/2 tsbp Peanuts
1/2 tbsp Gram Dal/Chana Dal
1 tbsp Flaxseed meal
4 nos Walnuts
4 Red Chillies
a small gooseberry sized tamarind
Salt to taste
For Seasoning
1 tbsp Gingely oil
1/4 tsp mustard seeds
1/2 tsp urad dal
hing a pinch
curry leaves a few
  • Spread the Rice in a plate, fluff it with a spoon and add a tsp of Gingely oil and toss.
  • Dry Roast Coriander seeds, Peanuts, Gram dal, Red Chillies and walnuts separately.
  • Take all the ingredients in a mixer along with flaxseed meal, tamarind, salt and grind it to a powder. 
  • Heat oil in a pan, add tempering ingredients one by one, pour it over the rice and toss it well. 
  • Add the required amount of ground powder to the rice and mix well.
  • Serve Warm with Dry-Curry of your Choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#10

Wednesday, December 21, 2011

Curd Rice, Chettinad Urulai Fry/Chettinad Potato Roast and Oats Halwa - PJ's Virtual Baby Shower Part 2

This is the Extension of the Previous Post, Since i made 6 Dishes from her blog, i wanted to do it as two post. 

Curd Rice
1 Cup Cooked Rice
1/2 Cup Curd/Whisked Yogurt 
1 Green Chilli, chopped
Curry leaves a few
1 tbsp Fresh Pomegranate Seeds, for garnishing
1/2 tsp oil
1/4 tsp mustard seeds
hing a pinch
Salt to taste

  • Take Rice in a bowl, Add yogurt and mix well. The Rice should be little mushy for a good taste, So try to mash the rice a bit with the back of a laddle.
  • Heat oil, Splutter mustard seeds, add green chilli, curry leaves and hing and pour it over the curd rice.
  • Add salt and Garnish with pomegranate seeds and Serve.

Note:Add a mix of milk and yogurt to avoid the sour taste of curd rice, if taking it for long journey.

Chettinad Urulai Fry/Chettinad Potato Fry
2 Large Potatoes
1 Onion,chopped
1 tsp Mustard seeds
Curry leaves a few
Salt to taste
2 tbsp Oil

To Grind
Urad dhal-1 teaspoon
Peppercorns-1 teaspoon
Red chillies-2
  • Peel,cube  and boil potatoes till 80% done.Drain Completely.
  • Dry roast the ingredients under 'To Grind' and grind them to fine powder.
  • Heat oil in a pan, splutter mustard, add curry leaves and onions, saute till translucent.
  • Put in the potato cubes and stir gently. Add salt and the masala powder and mix well so the masala's coat well.
  • Keep the flame simmer and Cook until crisp.
  • Remove from heat and serve as a side dish with rice dishes
Oats Halwa
1 Cup Oats
1 Cup Water
1/2 Cup Sugar
Cinnamon a large pinch
2 tbsp Ghee
  • Powder the Oats in a Mixer.
  • In a Non-stick pan, Add Water and stir in the oats powder and mix well without any lumps.
  • Let the mixture cook in a very slow flame.
  • When the mixture starts thickening, add sugar, cinnamon and mix well. Keep stirring.
  • When the mixture has absorbed all the water, add ghee and stir well. 
  • When it starts leaving the sides of the pan, take it off the stove and garnish with roasted nuts and Serve Warm.

Tuesday, December 20, 2011

Palak Parathas with Chana in Onion Tomato Gravy and Gujrati Kadi - Virtual Baby Shower for PJ

That's a long title!!!! Thats is fine, coz this is an Extra Special Post as we are hosting a Virtual Baby Shower for our Blogger Buddy PJ of Seduce your taste buds. When we decided to a Virtual Baby Shower, we first thought of cooking something that would interest her now or some interesting Kid's Recipes. After some discussion we all agreed to Cook something from her blog and post. Now, this became even more tough choice, she has an amazing collection of recipes and to decide on one was very tough job!! So, i ended up Cooking 6 dishes from her blog and decided to do this as two post instead one. Hope this little gesture of us, brings a broad smile on her face and makes her Happy!!!!! Here is a Big Shout from all of us  PJ, Have a Safe Delivery and God Bless!!!!!!
Check out the other bloggers doing this Virtual Baby Shower with me Aarthi

Palak Parathas
1 bunch of palak
3 cups of Wheat Flour
1/2 Cup Yoghurt
1/2 tsp Cumin
Salt to taste
1 tbsp of oil
  • Blanch the Palak and MAke a Puree of it with yoghurt and Cumin Seeds.
  • Take the Wheat Flour ina Wide Vessel, add the palak-yoghurt puree to it, add salt and make Soft chapathi dough.
  • Divide the dough into equal-sized balls.  Roll them out as discs and Cook them on a Hot Tava on both the sides.
  • Serve Hot with any Side-dish of your choice.
Chana in Onion-Tomato Gravy
2 Cups of Chana/Chickpeas
2 Medium Onions, chopped
2 tbsp of Tomato Puree
1 tsp Red Chilli Powder
1/2 tsp coriander powder
1/4 tsp Garam masala
1 inch ginger
2 cloves of garlic
1 green chilli
Salt to taste
  • Soak Chana Dal overnight and Pressure cook it next day with enough water and salt.
  • Heat oil in a Pan, Add Onions and saute till translucent. Take it off the stove and let it cool.
  • Grind the onions, along with ginger, garlic and green chilli to a fine paste.
  • Heat some more oil in the same pan, Add cumin seeds,let it crackle, add the ground paste to it and saute till gives out a good aroma and oil separates.
  • Add tomato puree and 1 cup of water.  Add all the masala's and mix well.
  • When the rawness of the masala's escape, add pressure-cooked chickpeas and mix well. Adjust salt.
  • Let it sit for 10 minutes, in a simmer flame. Garnish with coriander leaves and Serve hot with Roti's.
Gujrati Kadi
1 Cup Yogurt/Curd
1 tbsp Besan/gram flour
1 Green Chilli
one small piece of jaggery or spoonful of sugar
Curry leaves a few
Turmeric powder- a pinch
Salt to taste

For tempering:
1/2 tbsp Oil
1/2 tsp Mustard
1/2 tsp Cumin seeds
2 Red chillies
Asafoetida/hing, a pinch
Coriander leaves to garnish
  • Beat together curd,besan with 2 cups water.Add turmeric powder, green chilli, sugar and salt.Mix well.
  • Heat a pan with this mixture and bring it a boil, simmer flame and let the liquid thicken.
  • Meanwhile, heat a small pan with oil and put in the ingredients for tempering.
  • When it splutters,pour this over the simmering kadhi and let it simmer for another couple of minutes
  • Remove from heat and serve garnished with coriander leaves.

Wednesday, December 14, 2011

Godhumai Dosa/Instant Wheat Crepe and Kothamalli Thogayal/Coriander Chutney - Blog Hop Wednesday

This Week for Blog Hop Wednesday i m paired with Hyma of Hyma's Flavours. I decided to make her Wheat Dosa and a Coriander Thogayal recipe. Both turned out to be a perfect Combo. The Wheat Dosa, i m making for the first time, it was a Super-hit. Both the Recipes are Easy and Quick to make.

Godhumai Dosai/Instant Wheat Crepe
3 Cups Wheat flour
1 Cup Rice Flour
1 Cup Whisked Curd, preferably sour
3-4 nos Green Chillie, finely chopped
1 tsp Cumin Seeds
2 Medium Onions, finely chopped
1 Medium Carrot, Shredded
Salt to taste
Water, as needed

  • In a Wide Bowl, Mix both the flours, add Curd and Water and Bring it to Dosa Batter Consistency/Pouring Consistency.
  • Add Chopped green chillies, onions and shredded carrot to the batter and mix well. Adjust the Salt.
  • Heat a Non-Stick Tawa/Pan, Pour a laddle of batter in circular motion. Don't spread the batter using the back of the laddle!!!!!
  • Keep it to a medium circle, smear the edges with little oil. Wait for a minute, Flip and Cook both sides.
  • Serve Hot with your favorite Chutney
Kothamalli Thogayal/Coriander Chutney
1 Bunch of Coriander leaves
2 tbsp Urad dal
3-4 Red Chillies
Tamarind, a small gooseberry size
Salt to taste
hing a pinch

  • Cut the roots of the Coriader leaves bunch, keep the stalks, Rinse thoroughly and Chop Roughly.
  • Heat a Pan and Roast urad dal, chillies and tamarind with little oil. Switch off the pan, add Coriander leaves and let it be in the pan.
  • When the roasted ingredient are cool enough, Grind them along with salt and coriander leaves.
  • Do not add much water while grinding.Let the chutney be little coarse.
  • Transfer it to a bowl, heat a tsp of gingely oil, splutter mustard seeds, add hing and pour over the chutney.

Monday, December 12, 2011

Schezwan Idly - Trendy Makeover for Leftover Idlies

A Tasty Make-over for Leftover Idlies. Try this and you will definitely keep some idlies specially for making this!!!!
4-5 Idlies
2 Green chillies, finely chopped or 1/2 tsp Pepper
2 medium Capsicums, thinly sliced
1 medium Onion, thinly sliced
2 tbsp Schezwan Sauce
2 tbsp Spring Onions for Garnishing

  • Cut the idlies into Cubes. Pan Fry the idlies with a tsp of oil. Do this in a Low Flame. The Idly pieces should roast well. Turn the sides and Fry. 
  • Heat oil in a pan, Add onions, chillies  Saute until translucent
  • Add Capsicums and Saute. 
  • Follow it with Schezwan Sauce and half cup of Water.
  • When the liquid almost dries up, add the fried idly to it and give a good stir.
  • If you are using pepper, add it now, give a quick stir.
  • Take it off the stove, garnish with spring onions and Serve Hot.

Sending this to Snack Mela, Happening @ Cooking 4 all Seasons, Event by Srivalli.

Thursday, December 08, 2011

Vegan Banana Bread - Sweet Punch Challenge

Its December already, time really flies. Its Sweet Punch time, this month we can bake something of our choice. I chose to bake Vegan Banana Bread from Versatile Vegetarian Kitchen. Bakes with banana are always moist and it has that chewy nature. But this Bread, trust me, was fluffy!!! We loved the texture and the taste!! thanks to Champa for a wonderful recipe

1 Cup Whole Wheat Flour 
1/4 Cup All Purpose flour
1/3 Cup of Canola Oil
1/2 Cup Brown Sugar
1 tsp Cinnamon
1/8 tsp of Nutmeg
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
3 large Banana's mashed about 1 and 1/2 cups puree
2 tbsp Flax meal mixed with 6 tbsp of warm water
  • Preheat the oven to 350 F (175 C). Line a Loaf pan with Parchment paper.
  • sift together Whole wheat flour, all purpose flour, baking powder, baking soda and salt.
  • In a bowl, combine banana puree, sugar, oil, Cinnamon and nutmeg and flaxseed meal water.
  • Combine Dry ingredients into Wet ingredients. Mix to Combine.
  • Pour the batter in to the prepared tin and Bake for 45 minutes or until a toothpick inserted comes clean.
  • Once done, Take it out of the oven, cool on the wire rack. Slice and enjoy.
Sending this to Bake Fest Event Happening @ Spicy Treats, an event by Vardhini of Zesty PaletteLets Cook #10 - Baked Goodies Happening @ Tickling Palates, Serve It - Baked Sweet, Happening @ Krithi's Kitchen and Dennys

Wishing all my friends a Very Happy Kaarthigai Deepam.

Wednesday, November 30, 2011

Pathiri and Sukhiyan, Kerala Special For Blog Hop Wednesday

This Week for Blog Hop Wednesday, i m paired with Vidhya of Sugar N Spice. She has a Good collection of Kerala Special Recipes.  I tried her Pathiri  and Sukhiyan, came out very well. Bookmarked her Erisseri too, but due to time constraint, i couldn't make it.

Pathiri is a Pancake made out of Rice Flour. A Very Popular Dish in Kerala. Crushed Rice is made into dough and baked on pans. After preparations they are soaked in Coconut Milk to enhance their flavour (info source : Wiki)

Ingredients :(i used small Katori)
1 cup Rice Flour
2 Cups Water
a pinch of chilli powder
Salt to taste

  • Dry Roast the Rice powder. It should feel warm when touched.
  • Heat water in a pan, Add chilli powder and salt.
  • When the water starts boiling, Keep the flame low and add the roasted rice flour.Give it a quick stir and switch off the flame and keep the pan closed.
  • When it is warm enough to touch, knead it well to make a soft dough.
  • Divide the dough into equal balls.
  • Place a ball on a flat surface and Patt them to make small discs/pathiri, Repeat the same for the rest of the dough.
  • Heat a Non-stick Tawa, cook each pathiri on both sides and Serve Hot with your Favourite Curry.
This is another Popular Tea Time Snack in Kerala. Moong Dal Cooked in Jaggery, coated with maida batter and Deep fried. I have replaced a part of maida with Wheat flour. The taste was awesome.

Ingredients (i used small Katori)
1 Cup Moong Dal
1 Cup Powdered Jaggery (Loosely filled)
2 Pods of Cardamom, Crushed
3 tbsp Maida 
3 tbsp Wheat flour
2 tbsp Ghee/Clarified Butter
turmeric a pinch
Salt to taste
little water to make a thick batter
Oil for frying

  • Pressure Cook Moong Dal with just enough water to soak the Dal for 3-4 whistles,
  • Once the Dal is done, Melt jaggery in a non-stick pan,  strain and remove impurities.
  • Take the strained jaggery to flame again, when it becomes a little thick, add the cooked moong dal and mix well.
  • When the mixture starts thickening, add ghee little by little.
  • When the mixture comes together and leaves the sides, put off the flame.
  • Cool the Mixture. Divide into equal balls. I got about a dozen.
  • Mix maida and Wheat flour, add little water and make a thick batter, Consistency must be in-between Idly and Dosa Batter.
  • Heat Oil in pan, Dip Each moongdal-jaggery ball into the batter and Deep fry them in Oil.
  • Keep the flame low, this ensures even cooking.
Both the recipes came out very well. Pathiri was a real hit, as i was making it for the first time, Hubby dear enjoyed it a lot.

Tuesday, November 29, 2011

Eggless Chocolate Cake, using Chocolate Cake Mix - Day 6, BM #10

The Last day of Blogging Marathon, It was great fun blogging these 7 days. The Previous week, i had a Big Shopping gig for the Marathon. I was just hunting The Ready Meal section of 3  Supermarkets and got most of my Products from Al Adil Trading. 
Though these products do come handy at the need of hurry, they also a contain lot of preservatives to improve their shelf life. So, let's use them only when we dont have any other options of healthy eating. :)
Today i m posting Chocolate Cake Recipe using Instant Cake Mix.

1 Pack Readymade Chocolate Cake Mix (Many brands are available, i have used pilsbury)
1/4 Cup Vegetable oil
1 Cup and 3 tsp Water
3 tbsp Flaxseed meal with 9 tbsp of warm Water. or  3 eggs

  • Preheat Oven to 180C. Grease the Cake pan, I Have used 2 Souffle Dish and 2 Ramekins.
  • Mix Flaxseed meal with warm water and keep ready.
  • Mix Water and Oil and Flaxseed-Water mixture and Mix well.
  • Add the Cake Mix little by little and Mix well without any lumps.
  • Fill the Batter in the prepared dish and Bake for 30-40 minutes or until a toothpick inserted in the middle comes out clean.

The Cake was good. I felt the Sugar was way too high. For those who want to bake from  a Eggless Cake Mix, You can try Tarla Dalal Brand Eggless Cake mixes. 

Bake Time differs from Oven to Oven. So, Bake according to your time settings.

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