Thai Green Curry

Try this vegan Thai  Green Curry with no fish sauce or shrimp paste! I've wanted to mkae this curry so badly for a while, and finally got my act together to do it.

And it was delicious bursting with flavors. The bright green color comes from all the cilantro and green chillies and is slightly mellowed by the coconut milk. The kaffir lime leaves (nothing but our good old Narthanga), lemon grass and basil give this such a great aroma, that one would enjoy! It's funny, I had to go to one particular store to get the kaffir leaves, whereas I have this tree in my backyard in chennai!

So the real Thai food pundits, please try this and let me know how it turned out! If anyone has any suggestions to improve it, I'm all ears!


Get Ready:

For the green curry paste:

• 1/2 cup chopped cilantro with stems
• 3 green chillies
• 1 inch ginger peeled  (didn't bother to buy Galangal)
• 1 garlic clove
• 2 pearl onions or shallots
• 1 stalk lemon grass, chopped (peel the outer layer if it's too thick)
• 2 kaffir lime leaves
• 1& 1/2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 1/4 tsp Soy sauce
• Salt to taste and little water to grind.

For the curry:

•  1/2 can of Thai coconut milk
• 1 carrot, peeled and sliced thin diagonally
• 1/2 cup cauliflower florets
• 1 small egg plant diced ( you could use red pepper, peas  or any vegetables i guess)
• 4- 5 baby corns, slit lengthwise
• 4-6 basil leaves
• 1 tbsp oil

Get Going:

• Grind all the ingredients for the curry paste with little water to a fine paste in a blender.
• If you need more heat add more chillies and adjust salt to taste
• Boil water in a pan and just blanch the vegetables.
• In a pan, add the oil and the green curry paste.
• Saute for a few mins till the raw smell is gone, for about 4- 5 mins.
• Add the coconut milk and vegetables and let it come to boil.
• Simmer and cook till the veggies are done, but still crunchy. Don't over cook like a korma.
• Tear a couple of basil leaves and turn the heat off.

Serve hot with rice. I used Basmati and it was good!

Sending this to show-me-your-curry

Savory Carrot & Cilantro Muffins

I am tired of eating sweet muffins, are you all too? Want to try some savory muffins to tickle your tastebuds? If the answer is yes, you got it here!

Thease savory muffins can be enjoyed in the morning or as an afternoon snack with hot steaming tea or coffee!

What you need: ( yields 7 muffins)

• 1 cup All purpose flour
• 1 cup grated carrot
• 3 tbsp chopped cilantro or more
• 2 tsp baking powder
• 1/2 tsp salt or to taste
• 1 tsp crushed black pepper or more if you want it spicy
• 1/2 cup oil
• 3/4 cup warm milk
• 1/4 cup oil
• 1 tbsp  yogurt

Get going:

• Preheat oven to 350 F and grease your muffin pans.I used muffin liners, but I wouldn't recommend that.
• Sift the flour, salt and baking powder and keep aside in a bowl.
• Add the pepper, carrot and cilantro to the flour.
• Whisk all the wet ingredients from oil to yogurt in a bowl.
• Add the wet to the dry ingredients and gently fold. do not overbeat.
• Add salt or pepper according to your taste.
• Fill up to the top of the muffin tins and bake till the top is golden or till a tooth pick inserted comes out clean.

PS: These muffins don't have eggs and will not rise as much as those with eggs.

Here is a view from the inside:))

Bhindi Sambhariya / Stuffed Okra Curry for bookmarked recipes

I am sure everyone is getting ready to start this short week after labor day weekend! I can't believe the summer is almost over!

I wanted to share with you all this wonderful  bhindi recipe on which I have been drooling for a while now. I have always made okra curry sauted either with onions or without. Never tried the stuffed one, and feel bad that i have missed this goodness for long! Not any more though as this is going to be a regualr in our household!

Here is what you need:

• 
  
  1/4 lbs Okra apprx

Fort he stuffing

• 
  
  4 green chillies chopped
• 
  
  1 inch ginger peeled and cut
• 
  
  2 tbsp cilantro
• 
  
  1 tbsp Coriander seeds
• 
  
  1 tbsp Channa dal
• 
  
  1/2 cup dry roasted peanuts
• 
  
  1 & 1/2 tsp cumin seeds
• 
  
  2 tsp tamarind paste
• 
  
   1/4 tsp Hing/ Asafetida
• 
  
  1/4 tsp Turmeric powder
• 
  
  1/4 cup shredded coconut
• 
  
  salt to taste
• 
  
  3- 4 tbsp oil

How I did it:

• 
  
  Wash and dry the Okra/ bhindi and let it dry. Don't have any moisture over it as it will make your sabzi all sticky.
• 
  
  Slit the okra in the middle, but not completely & keep aside. This makes like a pocket for the stuffing.
• 
  
  Dry roast the cumin, coriander seeds, channa dal, peanuts and sesame seeds till fragrant.
• 
  
  Dry grind all the above spices with chillies, ginger, coconut, turmeric powder, hing, salt and tamarind paste. Your stuffing is ready.
• 
  
   Do your taste testing and ajust spices as needed.
• 
  
  Fill this stuffing inside your Bhindi.
• 
  
  Heat oil in a large pan. Arrange the stuffed bhindi in the pan and cook on very low fire covered. Be gentle while tossing them as too much turning them around will break all the stuffing.
• 
  
  Cook till the Bhindi is soft. Now you can uncover and cook longer on low fire to make it crispy. 
• 
  
  Serve hot with rice and curry as a side dish.

I am sending this dish to Priya's bookmarked-recipes 

  and veggiefruit- Bhindi started by

Priya of mharorajasthanrecipes

and to BSI okra 

Peanut Butter Pancakes

Doesn't it feel wonderful to start your day with a hearty breakfast that will keep you going till noon?

YES, It does! And if you have young kids you want to make sure they eat well before shipping them off the school bus, day care, etc...

Let me be honest with you, I haven't made pancakes from scratch for a while now. I am happy with my friend Bisquick as he has not let me down! Maybe one day, yes one day I will make my own pancakes from scratch!

I was inspired by Sunny of Food Network to make these peanut butter pancakes!
Many kids love peanut butter and jelly sandwiches and she put them together as PBJ pancakes! Isn't that cool??
I skipped the jelly part of the PBJ and made just peanut butter pancakes. They're soft, fluffy, peanut buttery, and HEAVENLY! You gotta try this one and make your little prince or princess happy!

This is what you need:

• 1 cup Bisquick pancake mix
• 1 egg
• 1/2 cup warm milk
• 1 1/2 tbsp. smooth peanut butter
• 1 tbsp. sugar
• 1 tsp. baking powder
• 1/2 tsp. vanilla
• Cooking spray

How I did it:

• Take the pancake mix, baking powder and sugar in a bowl.
• Add the peanut butter to the warm milk and whisk thoroughly till the peanut butter completely dissolves in the milk.
• Add the milk, egg, and vanilla to the dry ingredients.
• Fold them together gently. The mix should be lumpy; don't overmix.
• Heat a skillet and spray with cooking spray. Keep the fire on medium.
• Take a quarter cup measure to pour the pancake batter on the skillet. This will give you uniformly shaped pancakes.
• Let the pancake cook by forming bubbles at the corner and appears lacy.
• Flip it to the other side and cook till golden brown.
• Serve with butter, syrup, and jelly.

ENJOY YOUR DELICIOUS NEW BREAKFAST!!! :)
I am sending this to Kids Menu Event

Mac & Cheese Cupcakes

All time American favorite comfort foods are taken to the next level here.

Yes I'm talking about the famous Macaroni and cheese and the cupcakes!

Mac & cheese is not sweet, but cupcakes are! So how they go together?, Does it have frosting??

These were the questions thrown at me, when I told my son that he will have these cupcakes as an after school snack.
Well, these are the plain old mac & cheese in a cupcake fashion with bread crumbs as icing! How cool is that?
He ate these and gave me a thumbs up!
That made my day! Left over was packed for his lunch box too.

Thanks my dear friend Sugantha! :)))

This dish has a lot of calcium and protein from the milk, cheese plus the pasta gives the necessary carbohydrtae for the kids.

If you or your kid loves mac & cheese you are gonna love it too....BTW I'm not a big mac& cheese fan! Are you???

What you need: (made 7 cup cakes)

• 1/2 cup elbow macaroni pasta
• 3/4 cup whole milk
• 1 tbsp Corn starch
• 1/2 tsp Djion mustard
• 1 cup grated cheddar cheese ( i used mild, sharp would be better)
• 1 tbsp chopped chives
• salt & pepper to taste
• Bread crumbs a lot ( I used panko)
• Butter 1 tbsp ( optional)
• Pam spray

 Get going:

• Cook the pasta as per the pack directions. drain, toss some oil and keep aside.
• Preheat oven to 350 F
• Grease Muffin pans generously and dust them with the bread crumbs, & shake off the excess. (don't use cup cake liners)
• Add corn strach to the milk and let it come to a boil.Simmer the heat. Keep stirring & it will start to thicken.
• Add salt, pepper and mustard.
• If you want you can some chilli flakes too for that extra kick.
• Turn off the heat.
• Add the grated cheese and fold in till it melts.
• Add the cooked pasta and chives.
• Add the mac & cheese mix to the muffin pan filling up to the top. ( remember it does not have eggs and will not rise)
• Top with bread crumbs and dollops of butter.
• Bake for 15 mins till the top is golden.

Serve hot or cold.

I am sending this to kids menu


Srishkitchen

Enjoy your long weekend!

Janmashtami

Today is Janmashtami or Sri krishna Jayanthi. This is an auspicious day where Lord krishna's birth is celebrated all over India. Mathura, the birth place of krishna has so much festivities going on this time.

Krishna is also known as "Makkan Chor" or butter thief! Mythology says that he loves butter, milk and poha or beaten rice flakes.

So the pooja offerings mainly includes all three plus a lots of snacks and savories. In the south "Cheedai" is very popular offering for Bhagwan. It is made both as a savory & sweet dish.

It's a belief that krishna as a baby is being born in each and every household. Following that belief, in the south we decorate the floor with kolams and draw baby feet from the front of the house to the pooja room.

Prayers and poojas are offered at dusk or night.

I had a day off today and with my parents help was able to do a small krishna pooja at our home.

I would like to share the recipe of Cheedai with you all!

Here is what you need:

2 cups Rice flour
1 tsp Urad dal flour
1 tsp daliya dal powder
1 tsp Channa dal
1 tsp Sesame seeds
1 tbsp butter
Salt to taste
1 cup water plus as needed
Oil to fry.

• Soak channa dal in a little bit of water for 10 mins.
• Roast the rice flour & urad dal flour till light pink or aromatic.
• Drain the channa dal.
• Add the channa dal, sesame seeds, butter, salt and mix into a dough by adding water little by little till it forms a dough similar to a cookie dough.
• Apply a little oil to your palm and take a pimch of the dough and roll in your palm lightly to form a small smooth ball.

• Finish rolling them and cover with a damp cloth.
• Heat oil in a pan and deep fry these balls till they are nice and golden.
• Be careful when you fry the first batch as some times they may pop and splash a little oil.

Manga Kari/ Quick Mango Pickle

Manga (mango in tamil) kari is a quick and easy mango pickle made from raw mango. This is an authentic kerala dish. My mom and grandma always made this. It tastes wonderful with curd/ yogurt rice. I some times eat it with out any thing, just by itself.

You need crunchy, but not too sour mangoes for this. This pickle does not have any vineger or too much oil and hence does not last long.So make in small batches and enjoy.

What you need:

1 cup mango chopped into small pieces
2& 1/2 tbsp red chilli powder (you can increase this to your spice level)
2 tsp salt or according to taste

For tempering/ tadka:
1 tsp Oil
1/4 tsp mustard seeds
1/4 th tsp Hing/ asafetida.
1 red chilli, torn apart

How I did it:

• Add salt and chilli powder to the chopped mango and let it sit for about 20 -30 mins.
• This incorporates all the flavors into the mango.
• Do your salt and spice test and adjust accordingly.
• In a pan, add oil and let it heat up.
• Do the tadka with mustard seeds, Hing and redchilli.
• Enjoy pickle with a bowl of yogurt rice or parathas.

I would like to thank Akheela  for this wonderful participation award.

Paneer Payasam/ Paneer Kheer Aka Basundhi

Lots of things to celebrate this week! Onam, Raksha bandhan and Avani Avittam. For people who haven't heard about Avani avittam, it's a special occasion in the south when men have a ritual of adorning the sacred thread on their shoulder. The initial sacred thread ceremony is called "Upanayam". The day after avani avittam is celebrated by chanting the sacred Gayathri mantra for 1008 times! So the menfolk of the house get to eat a feast after patiently chanting these mantras.

This is the only celebration that I know is for men in India! Correct me if there are any.

So I made Kheer with Paneer for my husband, son and dad. Of course, I was the first person to taste it. I had tried this couple of months ago, but i did not reduce the milk longer, It still tasted great, but I wasn't 100% satisfied with the result. This time I reduced the milk longer and the results were well worth the effort.

Paeer kheer is very rich, but easy to prepare. It tastes so wonderful almost like basundhi.

What you need:

1. 1 can evopareted milk (12 0z or 1&  1/2 cups)
2. 3/4 cup grated paneer
3. 1& 1/2 cups milk ( i used 2%)
4. 3/4 th cup sugar
5. 1 tsp ghee or clarified butter
6. 1 tbsp chopped nuts ( almonds, pistachios, cashews)
7. 1 tsp cardamom powder
8. A few golden raisins
9. A heavy bottomed vessel ( i used a small pressure cooker)

How I did it:

• Add the evaporated milk and the regular milk to a heavy bottomed vessel.
• Let it come to a boil.
• Add the grated paneer, keep the flame on medium and let it cook till the mikl is reduced to about 1half to three fourths of the initial quantity. It took be about 20 -25 mins.
• keep stirring the milk in between so that it does get burnt.
• Unfortunately this dish need all your TLC, so don't go away to other chores.
• Once the milk has reduced, add the sugar and keep stirring.
• You may notice that the kheer becoming a bit loose or watery, but don't worry.
• Let it boil for another 5 -7 mins and turn off the fire.
• Add the cardamom powder.
• In another pan, heat ghee and fry the nuts and raisins till golden and add this to the kheer.

It can be enjoyed either hot or serve it chilled! If you do not have a sweet tooth, you can cut down the sugar a bit more!

letz relisshh Paneer




and

festive-food-rakhi-raksha-bandhan-2010

Gobi Paratha / Cauliflower Paratha

This weekend is rather slow for me.Oops don't want to jinx that! Enjoyed the afternoon with my son watching Despicable Me.

So here is a  very simple recipe for the weekend menu! I have tried to make gobi paratha by frying onions etc, stuffing the masala inside the dough and trying to roll. Oh boy, you surely don't want to hear the mess I made on my counter. The filling tried to leak out from all directions of the paratha, and I some how cooked it.
 Learning from my mistakes, I tried a different form and it came out perfect. First, I used grated cauliflower and second I used one chapathi were I spread the filling coverd it with another chapathi and rolled it. Let me tell you, my day was perfect with no mess. Grating the cauliflower and making a dry filling takes away all the moisture and makes it easy to roll the dough.

 And the taste.. awesome!

What I used:

For the filling:

1 cup grated cauliflower florets ( wash, dry and then grate the florets)
1 tsp dhania powder
Pinch of turmeric and Hing
1/2 tsp red chilli powder
1 small chilli finely chopped
1 tbsp Oil & extra to cook the parathas.
Salt to taste
Finely chopped cilantro

For the dough:

 1 cup Atta
1/2 cup + 2-3 tbsp water
salt a pinch
Oil 2 tsp

• Mix atta. water, salt & Oil and make the dough. Keep aside.
• In a pan, add 1 tbsp oil, when hot add the grated cauliflower ( no water).
• Saute for a few mins.
• Add salt and add dhania powder, turmeric, hing, chilli powder and green chili and saute for 5- 10 mins.
• Turn of the heat and add the cilantro.

To make the Parathas.

• Roll 2 samll chapathis of 3 ''
• Add 1-2 tbsp of filling on top of one chapathi disc.
• Cover it with another chapathi. seal the edges and roll into parathas, not too thin.
• Heat a tava or griddle on high.. Once hot,add the rolled parathas.
• Wait for a few seconds till you see small bubbles.
• Flip it to the other side  and wait for the bubbles.
• Flip again and cook with oil or ghee till nice and golden on both sides.
• Serve with raita, pickle or plain yogurt.

Wanted to share the close up view of my paratha with the filling.

  

Have a great weekend!

Thanks Akila for the this!

Baby food, Popeye pasta & few more thnigs...

My daughter is now 19 months old and it's such a fun to be around with her! Her favorite word now is "NO". She used to eat without much trouble until 16 months.
Now meal times are challenging!
When she was 6 months old i started her on gerber stage 1 food like any other mom. Stage 2 was ok, but when it came to stage 3 there were not many veggie options.

Lots of people may think home made food is better than container food for babies! But as a pediatrician I disagree with that and will say home made and jar  foods are equally nutritious! It's personal preference and what your baby likes that you can go for either one.

My daughter liked mainly peas, green beans, apple sauce, strawberry banana, mango, hawiian something fruit medley etc etc.

By 11 months to 1 year we all give rice, dal, kichdi etc. But my daughter had trouble eating lumpy food for some reason.
I wanted to share some other foods that I tried with my daughter that she loved. Unfortunately i don't have pictures for all these. Many recipies were adaptedf rom annabel karmel's website.

Avocado:

Peel and take the flesh of the avocado. add some cream cheese and mash it well or puree with some milk. season as you like.
Suitable for 9 months & above

Sweet potato:

Cut them into small pieces. Add butter, saute a little onions and few chopped tomatoes. add the sweet potato, some water, cover and cook till soft. season according to taste  and puree it.
suitable from 10 months onwards.

Sweet potatoes can be mashed and mixed with a little cinnamon and can be given from 1 yr too.

Spinach:

This was one of my favorite. Chop some spinach, sautee with onion and tomato. season and puree it with milk or cream  like for palak dishes. You can get mini star shaped pasta in all super markets. cook pasta according to instructions and toss with the spinach sauce. MAke some extra sauce and that was for my son's (10 yrs) spaghetti which we called pop eye pasta!

you can add some cheese in all these too.
suitable for 1 yr and above

I used to make a similar sauce with carrots, roast red bell peppers and mix it with star pasta.

These were easy to prepare and my daughter gobbled them up!
I would love to hear  your experiences in baby food and any other meal ideas for toddlers..

Lemon Rasam

I love rasam!. My grandma makes the best rasam powder that I've known. The rasam powder recipe has been passed down to many generations in our family.
Enough of my bragging and let's get to the meat, I mean Rasam!

 

What you need:

2 cups water
1 tsp rasam powder
1 green chilli slit
1 inch ginger, peeled and smashed with the back of your knife
1/4 tsp Hing
1/2 tsp turmeric powder
3/4 cup cooked toor dal
1/2 lemon juice, more for tang
1 tomato
cilantro and curry leaves

 

 

For the tempering:

 

1 tsp Ghee
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 red chilli

 

How I did it:

1. Pressure cook toor dal and keep aside.
2. In a vessel add 1 cup of water, rasam powder, turmeric powder, hing, slit green chilli, crushed ginger, tomato, salt to taste and cook for 10 -15 mins till the tomatoes are soft and the raw smell has gone.
3. Add 1 cup of water to the cooked toor dal and mix well with hand, tring to brak all the lumps of dal or with a spoon.
4. It should be nice and soupy.
5. Add it to the liquid from step 2
6. Let it come to a rolling boil.
7. Add cilantro and curry leaves and add salt if needed.
8. Turn off the heat.

In a pan, add ghee and temper the mustardseeds and cumin till they cracke. add it to the rasam.
Once the heat is off, add the juice from half a lemon. Don't boil  after adding the lemon as it may become bitter.

Drink as an appetizer on a cold day, if you're feeling under the weather or just enjoy with rice and vegetables on any day.

 

Try this and let me know how it tastes!

Puran Poli / Puran boli

Just returned home after a short beach vacation. We all had a great time there and didn't feel like coming back!


Let me share this sweet treat that i made last week with you all.

I don't know what is the correct term, Poli or Boli! Most of us know what it is, but those who don't, it's a flat bread or paratha kind of thing with sweet lentil filling. Wow, the description makes it sound exotic ...!

 

In the south it's made during special occasions like the lakshmi pooja, avani avittam ( sacred thread ceremony) etc. In the south it's usually jaggery is used for the sweet filling and in the north usually sugar.

 

In kerala Poli is  served during wedding feasts and the best way to eat it is mix with paal payasam or kheer. sweet explosion!

 

I made the sugar version and made 7-8 poli's out of this measurement.

 

For the filling/ Puran

 

1/2 cup channa dal
3/4 cup powdered sugar
1 tsp cardamom powder

 

For the dough

 

1 &1/2 cup All purpose flour
1/2 cup Atta
1 tsp turmeric powder
salt to taste
oil 1/3 cup
water to make the dough

 

How I did It:

 

• wash & soak channa dal overnight.
• drain the water and pressure cook without any water for 3 whistles.
• Let it cool and pulse ithe cooked dal in a mixie or food processor for a soft powder.
• mix the  powdered sugar and cardamom powder and keep aside. If you think it'sa little runny, adda few tsp ghee and fry it in a pan till it comes all together.
• make a dough soft adding water as needed. Make sure to add all the oil as you need the dough to be soft and easy to work with.
• Set aside the dough for a couple of hours covered.
• Divide the Puran/ filling in the size of small balls.
• Divide the dough into balls of the same size.
• Roll the dough like a small chapathi. place the puran in the centre. gather the sides and make a ball. roll it like a paratha.
• Heat a tava and cook the rolled poli with oil or ghee till golden on both sides.
• Enjoy with a drop of ghee smeared on top.

Dal Makhani/ Mixed lentils in creamy tomato sauce

 

Dal Makhani or "Maa ki dal" is a traditional punjabi dish. It's usually made with sabut urad dal, i.e with the black skin of urad dal and rajma dal. It's very creamy, rich  comfort food  packed with fibre. There are many variations in how it's made. Basically longer the lentils are cooked, the better the taste would be. This is a perfect dish to cook in a slow cooker.

What You Need

• Black urad dal 1cup
• Red kidney beans 1/2 cup ( idid not habe the dry one, so used the cannned ones)
• green chilli 3 chopped
• Onion 1 chopped
• Ginger 1 inch grated
• Tomatoes 4 medium
• Coriander powder 2 tsp
• Cumin powder 1 tsp
• Garam masala 2 tsp
• red chilli powder 2 tsp
• kasoori methi 1 tsp
• Butter 1 tbsp
• Cumin 1 tsp
• Half & half 1/4 cup
• salt to taste
• Cilantro to garnish

 

Method:

 

• Wash and soak the black urad dal overnight (for about 8 hrs.)
• The next day, pressure cook the urad dal with two cups of water, grated ginger, 1 tsp coriander powder,1 tsp red chilli powder and a little salt for 5 whistles.
• Boil two cups of water. Add the 4 medium tomatoes to the water and cover. Let it stand for 5 mins. or till the skin peels off.
• Once the tomatoes are cool enough to handle, peel the skin and puree it.
• In a deep pan, add 1 tbsp oil, ues i said butter not oil :)). When it's hot add the cumin seeds and let them crackle.
• Add the onions and saute till translucent. Add the green chillies and saute for a few mins.
• Now add the tomato puree and the remaining 1 tsp of redchilli powder, 1 tsp of coriander powder, 2 tsp of garam masala powder, 1 tsp cumin powder & Kasoori methi.
• add salt to taste and cook for about 10  mins covered till the raw smell of tomato goes away.
• Add the red kidney beans to the cooked urad dal and mash it a couple of times.
• Add the cooked & mashed lentils to the tomato gravy.
• Adjust salt and spices and let it come to a boil
• If it's too thick add little water.
• Now cover and let it simmer for 20 - 25 mins.
• Turn off the heat and add the 1/4 cup of half and half.
• Garnish with cilantro and serve hot with phulkas or rice.

The half and half or cream makes this very rich. you can omit this if you want a low fat version or just use 2% milk or yogurt.

I took this dal to my colleagues at work, many of whom never have tasted Indain food. They simply loved it and couldn't help for seconds and even third servings!!

Sunshine Muffins/ Bookmarked T&T

Hope every one had a nice weekend!

Went with family to a nearby cavern to see stalactite and stalagmites. Boy!,  those names are always confusing as which comes form the top and which goes up from the ground! But they are such a great wonder of nature to see any time.

Anyway, let's get to business! I had bookmarked  here Sunny Anderson's muffins and tried them! They were wonderful, moist and packed with goodness. Perfect way to start your day with a grab & go breakfast!
I halved the recipe and it gave me 6 muffins! The lemon zest gives a nice fresh flavor.

Packed them for our snack during our trip to the caverns.

What you Need:

1/2  cup bluberries & strawberries, chopped

1/2 cup sugar, plus 2 tablespoons

3/4 cups all-purpose flour

Pinch ground cinnamon

1/4 teaspoon baking soda

1 teaspoon salt

3/4 ripe banana, mashed

1 large egg

1/4 cup canola oil ( i took halfway through the 1/4 cup)

1/2 lemon, zested

  

handful of  chopped walnuts
 
How I did it:
 

• Preheat oven to 350 degrees F.
• In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
• In a small bowl, mix together flour, cinnamon, baking soda and salt.
• In a large bowl, whisk together the mashed banana, eggs, oil,sugar, strawberries, and lemon zest.
• Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
• Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

  

I am sending this to bookmarked-recipes 

and also to kids delight

Sooji Dhoklas

Dhoklas are a very popular tea time snack in Gujarat. So far ,I've soley relied on either MTR or gits for my Dhoklas!
I recently came across a instant Dhokla recipe in one of the throw away magazines found in Indian stores. It called for idli batter mixed with besan to make Dhokla! I was very tempted to give it a try as idli batter is a staple in my household.

I also did a lot of research to see if anyone has used this method. And of course no one did!

During this process I found gazillion recipes for sooji dhokla which could be steamed, microwaved or even baked.
Anyways I tried both the idli batter and sooji won andthe star was the sooji dhokla! I am not even gonna talk about the idli batter stuff!

What I used:
1 cup Sooji (un roasted, fine is what i had)
1 tbsp oil
1/2 cup yogurt well beaten
1 jalapeno pepper
1/4" ginger peeled and grated
salt to taste
1/8 tsp turmeric powder
3/4 cup water
1 1/2 tsp Eno fruit salt

For Tadka/ tempering

1 tsp oil
1 tsp mustard seeds
1 tsp sesame seeds

To Garnish:
1 tbsp grated coconut (optional)
lots of cilantro

How i did :

• Mix oil and Sooji ina bowm and set aside.
• To the yogurt add the chillies, ginger, salt and turmeric.
• Add the yogurt mixture to the sooji and mix well.
• Reserve 2 tbsp of water from the 3/4 th cup of water that you will add to the sooji.
• add water to the above mixture and make a thick batter.
• Let it sit for 15 -20 mins.
• Grease any circular container with non stick spray.
• Add water , just enough to steam the dhoklas in a pressure cooker and let it boil.
• Add Eno fruit salt to the 2 tbsp reserved water. It will fizz out and add this to the sooji mix just befor you steam the dhoklas.
• Adding Eno should be the last step as you don't want to let those bubbles from ENO go waste. They help in rising the dhokla.
• Add the sooji mix to a greased apn and steam the dhoklas without weight in the cooker for 15 mins.
• Turn off the heat and let it cool.
• Once cooled for 10 mins, invert it on a serving platter.

 
In a pan heat oil and add the mustard seeds. Once the pop add the sesame seeds, chillies and do the tadka.
Add this tadka on top of the dhoklas.
garnish with cilantro and coconut.
Serve with coriander chutney and enjoy with a steaming cup of masala chai!
 I am dedicating this dish to my favorite Mahatmaji for CID 2010.

I am sending this to

sharmispassions

Steamy Kitchen

celebrating-independence-day

Strawberry Trifle Pudding

A trifle is a dessert made with fruit, sponge cake and custard. It's very English and dates back to the 15th century. Traditionally the cake is moistened with Sherry or Port and layered with custard and fruits.

I've enjoyed trifle during my stay in England and still remember the wonderful taste of it. I've tasted only the non alcoholic trifles from all major super markets there!

Anyway, I found this easy recipe on line here  and had book marked it for a while. It came into action this weekend.

It's easy to put together, but sure a crowd pleaser.

What you need:

Jello  Instant vanilla pudding 1 small container
Pound cake ( i used Sara lee frozen cake, thawed)
1/2 tub strawberries cut in thin slices
2 tsp sugar
2 kiwis , peeled &cut in thin slices
1/2 cup Whipped topping thawed
A pretty serving bowl.

How I did it:

• Make the pudding as per pack instructions.
• Mix 1/2 cup of whipped topping to the pudding & keep aside. This is our custard.
• Cut the pound cake into small cubes.
• add 2 tsp of sugar to the strwberriers and keep aside. This will remove the tartness if present int he stawberries.
• Arrange a layer of pound cake cubes ina dish. Spread a layer of the the pudding/ custard on top of the cake.
• Arrange your strawberries all over the custard. MAke sure you go to the side of the bowl too.
• Repeat the layer of cake, custard and fruit again till you come to the top.
• Decorate with any fruit of your choice on the top to awe people.
• Refrigerate for 2- 3 hrs before serving.

I am sending this for book marked recipes started by Priya (yallapantula). Also to

 iftar-moments-hijri-

and cold-desserts

Mirchi Bajji / Milaga Bajji

Mirchi bajji is very popular street food in Chennai!

The scorching heat in the south does not stop anybody to pop these fritters in their mouth to add up the heat!

It's a perfect snack with evening tea. I would like to share the basic Bajji batter which can be used to fry anything from onion, potao, green peppers, egg plant or bread as bajji's.

All you need is:

5 parts of Besan/ gram flour
1 part rice flour
a pinch of Hing/ asafetida
1/4 tsp Baking soda
Water
Red chilli powder and salt to taste.
Mirchi / long green chillies
Oil to fry.


How I did it:

• Mix everything with water to form a smooth batter.

• The batter should be thich, but not too thick.

• When you dip your finger in the batter and take it out, it should coat your finger and very slowly drip, almost like a thick idli batter.

• Keep the batter aside.

• Slit the chillies in length, keeping a bit of their stem.

• If you don't want it too spicy, remove all the seeds from the inside.

• Dip in the batter and deep fry till golden and crispy.

Enjoy with a cuppa...

The Jalapenos in the pics are just for garnishing. I didn't dare to make them as bajji's and end up having an upset stomach!

Happy Munching!

Sprouted Moong and Bulgur Wheat Salad

Bulgur wheat and Sprouted wheat are packed with nutritious goodies. Both of them are also low glycemic foods. if you're wondering what that is any food that has a high Glycemic Index (GI), ie > 70 have been known to increase to sugar levels.
It's simple and satisfying salad and it's my lunch today!

I did not measure anything as I just threw in stuff that was available in my fridge.

2 hand full of bulgur wheat
1 handfull of sprouted moong bean
2 cup of water.
1 jalapeno pepper, cut into small pieces
1 small carrot chooped fine
couple of spoons of chooped tomato
salt
cilantro
lemon juice to taste.
1 tsp oil
1/4 tsp mustard seeds
a pinch of Hing.

Boil water and add it to the Bulgur wheat. cover and let it stand for 30 mts. Drain the excess water.
add the moong sprouts, carrot, tomato, salt, cilantro and lemon juice according to taste.
In a pan add oil. Once hot add the mustard seed sand let it pop. now add the Jalapeno pepper, hing and saute for a few seconds.
Add this as a tadka to the salad.
So easy to put together in the morning

Now pack and off to work!
Sorry about the atrocious picture :((

I would like to send this to  and Siri's Corner

started by susan's MLLA


and also to priya's

Pineapple kesari & Award time!

Kesari is a very common sweet in the south. In those dinasour days when arranged marriages were very common, like the one I had.  kesari was a staple sweet on the menu when a boy comes to see the girl and their family for the first time.

The belief was the first encounter should begin with sweet memories....if people were expecting beautiful ladies clad in a white angel like clothes to be singing, sorry doesn't happen that way!
Well, it did not happen that way for me though :((

If any one had better experiences please fell free to share!

Anyway enough of my blah.. blah.. Lets get tour kesari.

This is a straight forward kesari with pineapple in it. I guess you can make any fruit flavored kesari wtih mango, banana,strawberry etc...

What I used:

1/2 cup rawa or semolina
1/2 cup pineapple pureed with small chunks ( i used i cup of chopped pineapples to make this)
2 cups hot water water
Yellow food color or very little amount of kesari color. (hard to measure, eyeball till your desired color is obtained)
1 cup sugar
1/4 cup ghee or clarified butter + 2 tsp for roasting the rawa
1 tbsp broken cashew pieces
3- 4 green cardamom seeds powdered.

How I did it:

• In a pan  ( preferrably non stick) roast rawa till light brown or fragrant.
• Add 2 cups of water to the rawa and cook till the rawa is done well. The reason I used hot water is to prevent the rawa from forming clumps.
• Add the kesari color.
• Add the pureed pineapple mixture.
• Once the rawa is well cooked add the sugar and stir well.
• You may notice that the mix becomes thin, bit that's normal.
• Keep stirring or cooking for a few minutes.
• In a nother pan by the side aheat ghee and fry the cashews till golden.
• Add the ghee to the rawa and mix and cook till the kesari does not stick to the pan.
• With non stick pan, it's kinda hard to say, when it does not stick.
• The trick is take a small piece of kesari without burning your fingers and try to roll into a small ball. If it does not stick to your hands, it's done.
• Add cardamom powder and garnish with any nuts you want.

You'll feel a little tartness from the pineapple, but that's what is special about this kesari.

I am so happy and honored to receive this loving blogger award from satya.  This is my first award and i am on cloud 9! She is an excellent blogger and brings out dishes so innovatively! Thank you so much Satya!

I would like to share this with 3 bloggers who admire a lot! It was hard to choose 3 people as there are some excellent bloggers out there!

Mriganayani needs no introduction to bloggers out there. She is amazing and I lover her attention to details. i admire her patience to take step by step pics of evrything that she cooks. I can never do that bcoz when I start to cook, eberyone in my family need me for something or the other.

Ediblegarden has been my teacher about some steps in photography! Constantly used to visit her site before I started blogging! She has really simple and excellent recipes in her space.

Redchillies amazes me with her beautiful pictures and simple and elegant recipes. Again she was one bloggers who inspired me to start food blogging.

Thanks for all your support and encouragements!

BTW I took pics today with my i phone! How does it look??