Wednesday, June 27, 2012

Creamy Oats Porridge

For the Last day of Marathon, i m revisiting a recipe, for which i never posted a picture. Oh yeah, you read right, a Food blog post without a Picture.
Another Healthy Breakfast Option, Oats Porridge. I make sure, we have it atleast once in a week. Topped with Cinnamon and handful of raisins, a Food full of Nutrients and Energy needed for that Morning Rush!!!!
1/2 Cup Milk
1/2 Cup Water
3-4 tbsp of Oats
2 tsp Brown Sugar
a generous pinch of Cinnamon
few raisins and toasted nuts for garnishing (optional)

  •  Boil Milk and water together in a pan.
  • Add Oats, reduce the flame and cook. It take 2-3 minutes maximum for the oats to cook.
  • When done, Add Sugar, Mix well and Take it off the stove.
  • Top it with Cinnamon and Raisins, Serve Warm.

Tuesday, June 26, 2012

Multigrain Flakes and Nuts Cereal Bar/Breakfast Bar

For the Second day post, i m revisiting Cereal Bar recipe. Though it is a Fool-Proof Recipe, the picture in the post, deny the justice it needs. Really enjoyed making this again and now i have a dozen of these bars sitting in my refrigerator waiting to be devoured. 

The Last time i made it, i tried it with Oats and some almond flakes. But, this time, i have used Multi-grain flakes and mixed nuts to add an extra zing (Call it Learning Curve!!!!!. The End product is an mildly sweet, Crunchy and a Filling Cereal Bar. You can have it as a Breakfast Bar or as a Snack Bar, anytime, anywhere!!!!!

1/4 Cup Light Brown Sugar
3 tbsp Honey
1 cup multi-grain flakes (oats, barley, rice )
1/4 Cup Mixed Nuts (Almonds, Walnuts, Hazelnuts and Cashews)
2 tbsp California Raisins
75 gms Butter or 3/4th of a Stick
1/4 tsp Cinnamon
a pinch of nutmeg

  • In a Non-stick Pan, roast the nuts until it gives out a nice aroma. Transfer it to a plate. Keep a Flat Plate lined with Parchment ready. I used a 8 inch bottom removable Pan, lined with Parchment.
  • In the Same pan, Melt Butter, Add Sugar and Honey to it and Mix well. This gives out an amazing aroma.
  • Once the sugar melts and the mixture starts to bubble and come together, add the Multi-grain flakes/Oats, Nuts, Cinnamon and Nutmeg to it. Mix well. Let it be on the Stove for 5 minutes.
  • Transfer the Mixture to the parchment lined pan and press it well to the pan. It will be hot, so i used another piece of parchment paper and used it to press it down to the pan. Let this cool on the Kitchen counter for 30 minutes.
  • Make Markings on top using a Serrated knife and  the take it to the refrigerator and let it sit for 4-5 hours.
  • After the setting time,  remove from the refrigerator and break it along the markings, wrap it in a foil and store until use. 
  • Serve it along with Morning Milk or as Evening Snack, this serves as an excellent source of Energy for the biggies and also for the Kiddos too.
If making for kids, try adding some Chocolate chips at the end.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

Sunday, June 24, 2012

Black-Eyed Pea Sundal/Black-Eyed Peas Dry Saute -Revisited

For the Final Week of BM#17, i have chosen the theme : Picture Make-over. Learning is a Continuous Process. Though it has been 3 years since i have started blogging, i m yet to master the art of Photography, recipe writing and few more commas to add!!!! So, When Srivalli announced Picture Make-over as a theme for this marathon, i immediately decided i will take this up for a week, May be i can even do a month-long marathon on Picture-Makeover and it might as well end up as a Blog Make-over!!!!!! 
So For today i have chosen to Revisit One of My First Recipes, i posted when i started this blog : Black-Eyed Bean Sundal/Dry Saute.
My Old Picture
1 Cup Black-Eyed Peas/Lobia
Salt to taste
1/4 tsp Turmeric
Fresh Coriander leaves for garnishing

Roast n Grind
1/2 tbsp Coriander seeds/Dhania
1/2 tbsp Chana Dal/Gram Dal
4-5 nos Red Chilies, i have used round variety
1/2 tbsp Dessicated Coconut Powder

1 tsp Oil
1/2 tsp Mustard seeds
1/4 tsp Chana Dal/Gram Dal
1/4 tsp Urad Dal/Split Black Gram Dal
2 nos Red Chilies, split
2 Sprigs of Curry leaves
hing a pinch
  • Soak Black-eyed pea/Lobia Overnight or 8 hours in water.
  • Pressure cook the Black-eyed Peas/Lobia with salt and turmeric for 3-4 whistles or until soft. Drain the excess water and keep the peas ready.
  • Dry Roast the ingredients given under 'Roast n Grind' and grind it to a powder in a Mixer.
  • Heat oil given under 'Tempering', in a non-stick pan. Splutter mustard seeds, add red chilies, curry leaves, hing and the both the dal.
  • When the Dal turns brown, reduce the flame and add the cooked Black-eyed peas, add the ground powder and mix well.
  • Let it Cook for 3-4 minutes. Add Coriander leaves, Mix well and Take it off the stove.
  • Serve Hot with Evening Coffee or Tea. I even have it as a accompaniment for my Lunch.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17

Wednesday, June 20, 2012

Mixed Dry Fruits n Nuts Halwa

For the Last day of this week, i m posting a super tempting, Delicious and totally sinful with load of Calories, Mixed Dry Fruits and Nuts Halwa. I have made it by the traditional Stove-top Method, though this takes lots of time, energy and quite a bit of stirring (nice work-out for the Bingo Wings!!!!!), When you taste a spoonful of this Warm Delicacy, its Worth the effect!!!!!
1/2 Cup Apricots
1/4 Cup Badam/Almonds
1/2 Cup Walnuts
1/4 Cup Cashew-nuts
1/4 Cup Hazelnuts
1/4 Cup Pistachios
5-6 Cardamom Pods
1 and 1/4 Cup Sugar + 1/2 Cup Water
1/4 Cup Ghee
a pinch of Orange Color (Optional)


  • Soak all the Dried fruits n Nuts together in Water for 4-5 hours.
  • Take the Soaked nuts and cardamom pods in a Mixer and Grind to a Smooth Paste.
  • In a Deep Non-Stick Pan, Boil Sugar with Water. When the Sugar syrup reaches single-thread consistency, add the ground nuts paste to it and Mix well. Add the Food color also and Stir well.
  • Keep the Flame Medium and Cook. Keep Stirring every now and then. The Nut-Sugar Mixture, will start reducing in volume. When it reduces half its quantity, add ghee little by little and Stir.
  • The Halwa will start coming together, leaving the sides of the pan. The cooking time is 1 hour. So, you need lots of patience to get this consistency.
  • When the halwa comes as one big mass, with no moisture at all, it is done. Transfer the Contents to a greased plate and spread evenly. Let it cool for 30 minutes. Make Slices using a serrated knife and Serve Warm.
  • Store the rest in refrigerator, coz the set halwa is even more easy to make slices. Just before serving, reheat in a Microwave for 20 seconds and Serve, it tastes Divine when served Warm.
Sending this to Kitchen Chronicles - Go Nuts, happening @ Archana's Space, Event by Kalyani
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#17

Monday, June 18, 2012

Thengai Payasam/Coconut Kheer

Every Friday, Payasam/Kheer is regular in our house. Amma Makes beautiful Kolams in the Swamy Meda, Appa helps with garlanding the Swamy Photos, Patti darling  helps in decorating the Kuthuvilaku with vermilion and Amma does the pooja.For Neivedhiyam it is usually any Kheer and Cooked Rice. Friday's will be so Divine in my house, whoever comes will feel as if they have entered a temple. This Thengai payasam using Jaggery is one of the Neivedhiyam, made on these days. Good Food, brings back Great Memories!!!! Even now though the pooja is regular, but the payasam/kheer is missing, coz amma and appa both have become diabetic and nobody is around there to eat it straight from the Stove!!!! But whenever we are there, she makes a small quantity for us to relish!!! Mom-Made is always Best, Missing it a lot, that too now, with days left for my junior's(second) arrival and cooking is beginning to look like big task!!!!
2 tbsp Rice, Soaked in 1/2 Cup Water
1/2 Cup Freshly Grated Coconut
3/4 Cup Jaggery
2 Cups of Water
3-4 Cardamom Pods, Crushed
Handful of Mixed Nuts (almonds, hazelnuts and pistachios)
Cashew-nuts, Raisins for Garnishing


  •  Soak Rice in half a Cup water for 30 minutes.
  • Take Rice and Coconut and Mixed Nuts in a Mixer and Grind it to a fine paste with little water.
  • Boil  2 Cups of Water in a Non-Stick Pan, Reduce the flame when the water starts boiling, add the ground Rice-coconut-nut mixture and Stir well to avoid any lumps.
  • Let this Mixture Cook, it will take about 15 minutes. Keep Stirring inbetween.
  • In the Mean time,Dissolve Jaggery in 1/2 Cup of Warm Water, Strain to remove impurities.
  • Add this jaggery syrup to Rice-Coconut-Nut mixture, Mix Well. Add Crushed Cardamom now. Let it Cook for another 10-15 minutes. 
  • Heat a tbsp of Ghee in a pan, Roast Cashew-nuts and raisins and add it to the Kheer. Switch off the Stove.
  •  Serve Warm or Chilled.
Sending this to WTML, happening @ The Pumpkin Farm, Event by Gayathri.

Sunday, June 17, 2012

Mango Kesari

Its raining Mangoes everywhere, though i restrict myself a lot, the smell of them drags you like a Jerry Mouse Floating towards a Big Block of Cheese!!!!! With 2 bags of mangoes @ home, i was thinking what to do, made some smoothie, planning to Popsicles also, but this Mango Kesari from Lataji's Space caught my mind. So made them on Friday, we had our cousin's family and my brother visiting us for lunch. A Slice of this Mango Kesari after a Sumptuous Lunch, it was a delight. Thanks to Lataji for sharing this recipe with us.

1 Cup Rava/Sooji/Semolina
1 Cup Thick Fresh Mango Pulp (i used 2 thothapuri and 1 alphonso Ripened Mangoes)
1 Cup Sugar
4-5 Cardamom Pods
6 tbsp Butter
Nuts and Raisins for Garnishing (i have used almond flakes and California Raisins)
  •  Preheat Oven to 180C.
  • Take Mango pulp, Sugar, Cardamom pods and butter in a blender and blend them to combine.
  • In a Wide bowl mix the Blended Mango Pulp and Rava/Sooji/Semolina together.
  • Grease a Baking tray, i used a round 8.5 inch pan. Pour the Semolina-Mango Batter into it. Garnish with some nuts and raisins on top.
  • Bake @ 180C for 15 minutes. Reduce the temperature to 150C and bake for another 18-20 minutes.
  • The Kesari would have left the sides of pan and a tooth-pick inserted in the center should come out clean.
  • Let it cool for 15 minutes. unmould and Serve Warm. The Taste of Mango and Flavor of Cardamom gives an amazing taste. 

Saturday, June 16, 2012

Multi-Grain Flakes & Flaxseed Spice Powder

Being a South-indian, i love Spice Powders. They Come as a real help on a Lazy Day!!! Hot Steaming Rice, a spoon of Gingely Oil and a spoon of Spice Powder!!!!mmmmmm, Divine!!!! After seeing Dhaniya-Flaxseed Powder @ Priya's Place, i too thought of making something Spicy and healthy too. So, sort of mix and match, i tried this Spice powder, it was a super-hit and now-a-days, i always have it stocked in my Kitchen Pantry. I love this more than the normal Dosa-Milagai Podi for my Morning Idly/Dosa. Try it , you will definitely love it.

1/2 Cup Urad dal
1/4 Cup Chana Dal
1/4 Cup Peanuts, Skinned
1/4 Cup Flaxseed
1/4 Cup Multigrain Flakes (Oats, Rice, Barley and Wheat)
10-15 nos Red Chilies, Long Variety
Salt to taste
  • Dry Roast all the ingredients separately. Let it cool.
  • Grind it to a fine powder in a Mixer. Store in an Air-tight Container.
  • Serve it as Accompaniment with your South-Indian Breakfast specials Idly/Dosa or Mix it with Hot steaming Rice with a Dollop of Ghee/ Gingely Oil, tastes great.
Sending this to Kitchen Chronicles - Go Nuts, happening @ Archana's Space, Event by Kalyani

Thursday, June 14, 2012

Capsicum Zunka/Capsicum and besan ki subzi/Capsicum and gram flour dry curry

Zunka or Jhunka, is a Maharashtrian speciality dish made with besan flour/gram flour. The dish can be made with other veggies like okra, cabbage and also with greens like methi.   The dish is also popular in Goa and Karnataka. It is said to go well with Bhakra Joladda roti and also called jhunka bhakar. (Wikipedia)
I made this dish for Blog Hop Wednesday, an event organized by Radhika of Tickling palates. I was paired with ShreeZ Kitchen, I chose this simple dish from her blog and made for our dinner that day.
It took me almost 5 years to update the pictures for this delicious curry. Once we start cooking a particular dish, we try to change it to suit our taste and style. Likewise, this recipe today has undergone much changes from the original recipe i made before.  But we totally love this dish, for its simplicity,yet amazing flavors. 
It takes just 20 minutes to make this curry, so it is great to make when you are in a hurry or when u have surprise guests and don't want to spend too much time in the kitchen. Do try it and let me know how you liked it.

Here is the Video Link on how to make this curry
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Ingredients (Serves 4) Recipe updated on 25th july 2017
4 nos Capsicum,cut in to cubes
4 tbsp Besan/Chickpea Flour/Gram Flour
1 large onion, thinly sliced
2 nos green chilies, slit lengthwise
1/2 tsp Red chilli Powder 
1 tsp coriander powder
1/4 tsp turmeric powder
a pinch of garam masala
1 tsp salt or to taste
1 tbsp coconut oil/or any cooking oil
1/2 tsp mustard seeds
1/4 tsp asafoetida/hing
4-5 nos curry leaves

  • Wash and capsicums into cubes. Thinly slice the onions and slit the chilies lengthwise.
  • In a wide pan, add besan/chickpea flour/gram flour and dry roast it for a minute until the color changes to a golden brown, take care not to burn the flour. Keep the flame simmer, while roasting. 
  • Remove the roasted flour on to a clean plate. Now in the same pan, heat oil given 'Tempering', splutter mustard seeds, add hing and curry leaves. Next add sliced onions and green chilies, saute until onions translucent.
  • Next add the cubed capsicums, and saute for a minute or two. To this add red chili powder, coriander powder, turmeric powder. Mix well.
  • Cover and cook for 5-8 minutes, until the capsicums are half-done. Remove the cover, add salt and mix well.
  • Add 2 tbsp of water to the curry, mix well and cover and cook for 8-10 minutes. By this time, capsicums would have cooked well. Now, slowly add the roasted besan/chickpea flour to the subzi and stir well.
  • Do not add the flour all at once, add it in batches and stir as you add. After adding flour let it cook for another 8-10 minutes in a simmer flame.
  • It might first look as if the curry is all clumped up together, add a tbsp of oil to the subzi and mix, as the flour gets crisp, the subzi will separate.
  • After 5 minutes, remove from heat, garnish with fresh coriander leaves and serve hot with roti or rice. 
If you are interested in the aluminium kadai i have used in my cooking video, you can buy it online through amazon, do check the link below

Wednesday, June 13, 2012

Healthy Food for Healthy Kids-Toddler Lunch Event Round Up

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