March 28, 2014

Carrot Dal


If you want to pack some protein rich dish with some veggies for your kids and family members, then try these flavorful spiced dal. Easy to prepare dish and perfect to serve with Rotis and Phulkas. Adding Garam masala and lemon juice, enhances the taste and gives aromatic punch to the dish. 

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Ingredients :

  • 1 Cup Moong Dal / Pasi parupu
  • 1 Big Onion, finely chopped
  • 1 Big Tomato, finely chopped
  • 2 Carrots, grated
  • 2 Green chillies, chopped
  • 1/2 Tsp Garam Masala
  • 1/2 Tsp Turmeric powder
  • Salt to taste
  • Water, as needed
  • 1 Tsp Lemon juice
  • 2 Tbsp Oil
  • 1 Tsp Mustard Seeds
  • 1 Tsp Jeera
  • 4 Garlic pods, finely chopped
  • Curry leaves or Coriander leaves for garnishing

Method :

  • Pressure cook moong dal for 4 whistles and keep aside.
  • Heat oil in a pan and add mustard seeds.
  • Once it starts spluttering, add jeera followed by garlic and green chillies.
  • Saute for few seconds and add the chopped onion.
  • Saute for couple of minutes and add the chopped tomato.
  • Cook till the added tomato turns soft and add grated carrots.
  • Mix well, add turmeric powder and salt followed by water.
  • Cover and cook for 5 minutes or till the carrots turn soft.
  • Now add the cooked dal and mix well.
  • Add garam masala at this stage and cook for 3-4 minutes in a medium flame.
  • Once done, Remove from the flame and add lemon juice. Mix well.
  • Garnish with curry leaves or coriander leaves and serve.


Serving Options :

Serve hot with Roti or Phulka.



March 26, 2014

Spicy Okra Stir Fry / Vendakai Kara Poriyal


Vendakai Kara Poriyal, a very famous South Indian Side dish is served with Rice Varieties and also can be served with Indian Breads. One of my favorite veggie and I prefer this spicy dish with sambhar Rice and curd  Rice. Very simple and less time consuming recipe. Spiciness can be adjusted according to taste buds and Sometimes, I do add crushed pepper at the last stage of cooking to make it more spicy and delicious. 


Ingredients :

  • 125 Gms Lady's finger / Okra / Vendakai, chopped
  • 1 Big Onion, Finely chopped
  • 1 Big Tomato, Finely Chopped
  • 1 Tsp Chilli Powder
  • 1 1/2 Tsp Coriander Powder
  • 1/2 Tsp Turmeric Powder
  • Salt to taste
  • Water, as needed
  • 2 Tbsp Oil


Method :

  • Heat 1 Tbsp oil and add the chopped Lady's fingers.
  • Saute them for 3-4 minutes in a medium flame or till the stickiness goes off.
  • Remove from the flame and keep aside.
  • Add remaining oil to the same pan and add the chopped Onions.
  • Fry it for couple of minutes and add chopped tomatoes.
  • Saute them together for another couple of minutes and add turmeric powder followed by chilli powder, coriander powder and salt.
  • Mix well and add the sauteed Lady's finger.
  • Add little water, cover and cook it for 5 minutes in a medium flame or till the mixture becomes dry.
  • Once done, Remove from the flame and garnish with curry leaves or Coriander leaves.




Serving Options :

Serve with any Rice Varieties like Sambhar rice, Curd rice, Rasam Rice etc...
It can also be served with Chapati or Roti.

Linking this to Tamilzhar Samayal Tuesday




Gayathri's "WTML"


March 25, 2014

Chicken & Spinach Soup


I love soups! It makes me very energetic and whenever I step in to Restaurants, I make sure that soup is also ordered. I love tasting variety of soups but being a solo soup lover its very difficult to try at home. Luckily this month theme for "5 Ingredient Fix Challenge" by Lakshmi vimala was Soup. Every month, 5 Ingredients will be declared by her and its our challenge to try out something Innovative. And coming to March month, we got 5 Lovely ingredients " Olive Oil", "Homemade Stock", "Chicken or Veg", "Green leafy veggie" and "any kind of pulses". And keeping all my challenge ingredients, tried this delicious soup for our Sunday lunch menu which turned out a huge hit :)

Adding pureed dal gives a creamy and thick consistency so adding of corn flour is not necessary. This can be served as warm soup with fresh cream on top along with croutons or can also be served with hot rice. My son loved it with hot rice and ghee. 

And here is my march month challenge.....

Ingredients:

For Stock:
  • 250 gms Boned Chicken
  • 1 Big Onion, chopped or sliced
  • 1 Tbsp Pepper corns
  • 1 Carrot, chopped
  • 5 Garlic, crushed
  • Water, as needed

For Soup :
  • 3 Tbsp Masoor dal
  • 15 Spinach leaves, washed and chopped
  • Salt to taste
  • 1 Tsp Pepper
  • Water, as needed
  • 2 Tbsp Olive oil
  • ¼ Boiled Chicken, cut into small strips
  • Basil leaves for Garnishing


Method :
  • Add all the ingredients given for preparing stock in a large vessel and add required amount of water.
  • Simmer and cook it for 45 minutes.
  • Meanwhile, Pressure cook the dal and spinach leaves for 4-5 whistles.
  • Once cooker cools down, blend the dal and spinach to a smooth paste. Keep aside.
  • Heat olive oil in a pan and add the chicken strips.
  • Saute for a minute and add the pureed spinach-dal mixture.
  • Remove boned chicken from the stock and blend the remaining ingredients using blender.
  • Strain and extract the stock.
  • Now add stock to the boiling dal-spinach mixture followed by salt and pepper and boil it for 10 minutes or till the soup consistency occurs.
  • Once done, remove from the flame, garnish with basil leaves and serve hot with croutons.



Note : 

Fresh cream can also be added for extra richness.


Linking this recipe with  Lakshmi's "5 Ingredients Fix Challenge"


March 24, 2014

Snickerdoodles Cookies


Snickerdoodles is a Traditional Cookies coated with Granulated Sugar and Cinnamon powder. Cream of Tarter and Baking soda is added to leaven the dough. These are perfect for kids snack box and can be served with a glass of Milk. Snickerdoodles has cracked surface with crunchy top and inner part of cookies will be chewy n soft. Cookies are rolled in Cinnamon and Sugar before baking which gives a crunchy texture for the cookies and Flavorful taste.



Ingredients :

  • 1 1/2 Cups All Purpose Flour
  • 3/4 Granulated Sugar
  • 1/2 Cup Butter
  • 1 Egg
  • 1/2 Tsp Vanilla Essence
  • 1/4 Tsp Salt
  • 1/4 Tsp Baking Soda
  • 1/4 Tsp Cream of Tartar
  • 2 Tbsp Sugar
  • 2 Tsp Ground Cinnamon


Method :

  • In a large bowl, cream butter and sugar with a wooden spoon.
  • Add egg and beat well followed by vanilla essence.
  • In a separate bowl, sift flour, salt, baking powder and cream of tartar.
  • Stir the dry Ingredients into the Wet mixture with wooden spoon till well mixed to form dough.
  • In a small bowl or plate, combine 2 tbsp sugar and cinnamon powder, keep aside.
  • Shape dough into 1 inch balls and roll each balls in the sugar-cinnamon mixture.
  • Place the sugar coated balls on greased cookie sheet or tray with 2 inch gap.
  • Bake it for 10-15 minutes in a pre-heated oven at 180 degree C.
  • Once done, remove and cool the cookies on rack.
  • Store it in an air-tight container.




Are you ready to try these yummy cookies?


Sending this recipe to "Love2Bake" by Spicy Treats.



March 20, 2014

Lemony Chilli Grilled Chicken



Are you a chicken lover? Then this recipe is for you...

Grilled Juicy chicken with a spicy-lemony flavor will be a sure hit in your taste buds. Marination is very important in this recipe, the more time you leave chicken to swim in the marinade, the yummiest and delicious chicken is guaranteed. These yummy grilled ones can be served as a starter with Salsa ( will post soon ) and mayo. This is also a perfect evening snack to munch with family on weekends. Adding marinade while cooking the chicken will enhance the flavor and tastes amazingly good.







Ingredients :

  • 4 Chicken Thigh cutlets
  • 1/4 Cup Lemon Juice
  • 4 Green chillies, crushed
  • 1 Tbsp Oil
  • 1 Tbsp Sesame oil
  • 1 Tbsp Soy sauce
  • 1 Tbsp Honey
  • 3 Garlic pods, crushed and chopped
  • 2 Spring Onions, chopped
  • 2 Tbsp Chopped Coriander leaves
  • Salt to taste

Method :
  • Combine Lemon juice, crushed green chilies, soy sauce, honey, chopped garlic, spring onions, coriander leaves and salt in a large bowl and mix well.
  • Add chicken pieces and stir to combine. 
  • Refrigerate for 3- 4 hours or over night, stirring occasionally.
  • Remove the chicken pieces and reserve the marinade.
  • Place chicken on lightly oiled grill and cook over a medium heat for 5 minutes.
  • Flip the other side and cook for another 5 minutes or until the pieces gets tender and cooked.
  • Brush with reserve marinade in the last minutes of cooking.
  • Remove and serve Hot.



Serving Options :

Serve hot with Salsa or Mayo.



March 17, 2014

Celebration Time ! Bloggers HOLI fest with Colorful Chutneys !

Happy Holi to all my dear Readers !



Holi is a celebration of colors and also known as spring festival. It is celebrated in the end of winter season on the last moon day of the lunar month, which usually falls in the month of march or sometimes in the late February. Holi is normally celebrated with special sweets like Gujiya, mathiri, malpuas and chilled drink Thandai. I always wonder why Holi is not very popular in Tamilnadu. During my childhood days, I used to feel that  Holi is a North Indian festival coz we don't have holiday and none plays with colorful powders other than my north Indian friends. It used be always a story time in our class after the holi day, our friends shares all their happy Holi moments and we used to enjoy a lot.

Our city is filled with lots of colorful people today... To make 2014 Holi very special, we had decided for a Holi Virtual Party by few bloggers - "Bloggers Holi Fest " - Celebration of colors with colorful foods". It's all about sharing colorful foods with each other to celebrate this fun filled festival.

 Here is my special colorful holi party with colorful Chutneys !


Kothamalli /coriander Chutney :


Ingredients :
  • 1 Bunch coriander leaves, chopped
  • 1 Onion, big, chopped
  • 1 Tomato, big chopped
  • 1 Tbsp Ginger, chopped
  • small piece of Tamarind
  • 8 garlic pods
  • salt to taste
  • 1 Cup water
Thalimpu :
  • 1 Tbsp oil
  • 1 Tsp Mustard Seeds
  • 1 Tsp Urad dal
Method :
  • Add coriander leaves, onion, tomato, garlic, ginger and salt in a mixer Grinder.
  • Grind to smooth paste by adding 1 cup water.
  • Heat oil in a pan and add mustard seeds.
  • Once it starts spluttering, add urad dal followed by the ground paste.
  • Simmer the flame and cook for 7-10 minutes or until the raw smell goes off.
  • Remove from the flame and serve with Idly or Dosa.


White Onion & Groundnut chutney :


Ingredients :
  • 2 White Onions, chopped
  • 1/4 Cup Groundnut
  • 4 - 5 green chillies
  • small piece of Tamarind
  • Salt to taste
  • 1 Tbsp oil
  • Water, as needed

For Thalimpu :
  • 1 Tbsp Oil
  • 1 Tsp Mustard seeds
  • 1 Tsp Urad dal
  • Few curry leaves
Method :
  • Heat oil in a pan add add chopped onions.
  • Saute for 4-5 minutes and remove from the flame, keep aside.
  • Add groundnuts to the same pan and fry them for another 3 minutes.
  • Remove from the flame and repeat the procedure for green chillies and tamarind.
  • Add all the sautéed Ingredients in a mixer grinder and grind into smooth paste by adding salt and water.
  • Heat 1 tbsp oil in a pan and add mustard seeds.
  • Once it starts spluttering, add Urad dal and followed by curry leaves.
  • Add thalimpu to the ground chutney and serve with Hot idly or Dosa.


Capsicum coconut chutney :



Ingredients :
  • 2 capsicum, chopped ( approx 150 gms )
  • 1/4 Cup Coconut, grated
  • 2 Green chillies, chopped
  • 3 Tbsp Urad dal
  • Small piece of Tamarind
  • Salt to taste
  • 1 Tbsp oil

For Thalimpu :
  • 1 Tbsp Oil ( I used gingelly oil )
  • 1 Tsp Mustard seeds
  • 1 Tsp Urad dal
  • Few curry leaves

Method:
  • Heat oil in a pan and add the chopped capsicum.
  • Fry it for a minute and remove from flame.
  • Repeat the same procedure for grated coconut, Tamarind,green chillies and
  • urad dal.
  • Remove from flame, cool and grind into smooth paste by adding
  • salt and water.
  • Heat oil in a pan add mustard seeds.
  • Once it starts spluttering, add the urad dal and curry leaves.
  • Now add the tempering to the ground chutney and serve.
  • Serve with Hot Idli and Dosa.


Red Chilly Chutney :


Ingredients :
  • 8 Fresh red chillies
  • 1 Tbsp Urad dal
  • Small piece of Tamarind
  • Salt to taste
  • Water, as needed for grinding
  • 1 Tbsp Oil
For Thalimpu :
  • 1 Tbsp Oil ( Gingelly Oil )
  • 1 Tsp Mustard Seeds
  • 1 Tsp urad dal
  • Few curry leaves
Method :
  • Heat 1 tbsp oil in a pan and add chopped fresh red chillies.
  • Saute for couple of minutes and remove from the flame.
  • Add urad dal to the same pan and fry it for a minute or till the color changes.
  • Once done, remove from the flame and keep aside.
  • Add  fried ingredients in a mixer grinder along with tamarind and salt.
  • Grind to a smooth paste by adding water.
  • Heat oil in a pan and add mustard seeds.
  • Once starts spluttering, add urad dal followed by curry leaves.
  • Add Thalimpu to the chutney and serve with Idli or Dosa.




Hope you all enjoyed my colorful virtual party. Happy Holi :)

March 14, 2014

Poached Eggs in Chicken Rasam


I am sure that Chicken Lovers will never say "No" to this Flavorful Rasam . This is completely my innovation which I tried very long back and got posted in an online magazine “Channel 6 “. 
Am a big fan of “Peter Kuruvita” a well known srilankan  chef and never miss his television shows. I love his style of preparing stock with fresh chillies, curry leaves etc and adding it to the curry. And that inspiration, made me to try this delicious chicken rasam. Poaching eggs in a simmering rasam will enhance the taste of rasam and eggs. This can be served with hot Rice and chicken gravy.

Try this flavorful Rasam instead of the regular ones and enjoy your meal.

Ingredients:
  • 3 Eggs
  • ¼ Tsp Turmeric Powder
  • Handful of curry leaves
  • Handful of Coriander leaves
  • Salt to taste
  • ½ Cup Tamarind Juice (Extracted from a gooseberry sized tamarind)
For Chicken Stock:
  • 5-6 Pieces of boned chicken
  • 1 Green Chilli
  • 4 Garlic pods
  • Few Curry leaves
  • 1 ½ Cups Water
For grinding:
  • 1 Tsp Jeera / Cumin
  • ½ Tbsp Peppercorns
  • 5 Garlic Pods
  • 2 Tomatoes
For Tempering:
  • 1 Tbsp Oil
  • 1 Tsp Mustard seeds
  • A pinch of hing
  • 2 Dry red chillies 

Method:
  • Add boned chicken pieces along with garlic pods, curry leaves, green chilli and water in a pan.
  • Simmer and cook for 10 minutes.
  • Remove only the boned chicken and take the flesh part of it.
  • Discard the bones and retain the remaining ingredients along with the stock.
  • Meanwhile, coarsely grind the ingredients given in “For Grinding” list and keep aside.
  • Heat oil in a pan and add the mustard seeds.
  • Once it starts spluttering, add hing followed by the dry red chillies.
  • Add the coarsely ground paste and sauté well.
  • Add the tamarind juice and chicken stock along with the removed flesh, garlic, curry leaves and green chilli.
  • Add curry leaves, coriander leaves and salt and cook for 3-4 minutes.
  • Simmer the flame, break the eggs and slowly drop them in the rasam.
  • Close the lid and cook for 10 minutes. (Do not mix or disturb the rasam )
  • Once the eggs got poached, switch off the flame and garnish with coriander leaves.
  • Serve hot.



Serving Options:

Serve hot with rice.


March 12, 2014

Vendhaya Keerai Kuzhambu / Fenugreek Leaves Curry



Fenugreek leaves is widely used in Indian Kitchen. It has strong aroma and bitter taste so most of kids will try to avoid this healthy green leafy vegetable. Lots of flavorful recipes can be prepared using these leaves by reducing the bitter taste. Vendhaya keerai kuxhambu is a tangy curry cooked with tamarind extract and fenugreek leaves which is served with Rice.

Ingredients :

  • 1 Bunch Fenugreek leaves / Vendhaya Keerai
  • 150 gms Onions  Onions, finely chopped 
  • 125 gms Tomatoes, finely chopped
  • 4 - 5 Garlic pods, Finely chopped
  • 2 Tsp Chilli powder
  • 3 Tsp Coriander powder
  • 1/2 Tsp Turmeric powder
  • Salt to taste
  • 1  Cup Tamarind Extract
  • Water, as needed
  • 2 Tbsp Oil
  • 1 Tsp Mustard seeds
  • 1 Tsp Jeera
  • 1 Tsp Methi seeds


Method :

  • Heat oil in a pan and add mustard seeds.
  • Once it starts spluttering add Jeera followed by methi seeds and chopped garlic.
  • Add finely chopped onions and saute for 3-4 minutes.
  • Now add chopped tomatoes and saute till the tomatoes turns soft and mushy.
  • Add Turmeric powder, chilli powder, coriander powder and salt.
  • Mix well, add tamarind extract and water.
  • Let it boil for 5-10 minutes in a medium flame.
  • Meanwhile, clean methi leaves and wash it well.
  • Add methi leaves to the kuzhambu and cook it for another 5 minutes.
  • Switch off the flame and serve with rice.



Serving Options : 

Serve with Hot rice along with stir fry(poriyal) and papad.



Linking this to Tamilzhar Samayal Tuesday




Gayathri's "WTML"







March 10, 2014

Plum cake



Ingredients:
  • 112.5 gms Raisins
  • 112.5 gms Seedless dates
  • 5 gms Dessicated coconut
  • 12 gms Dehydrated Dry Mix
  • 50 ml Hot water
  • 1/4 tsp Cinnamon powder
  • 1/4 tsp Nutmeg powder
  • 1/4 tsp Elachi powder (cardamom)
  • 1/2 tsp Fresh ginger, grated

  • 120 gms Maida / All purpose flour
  • 3/4 tsp Baking powder
  • 112.5 gms Butter (Room Temperature)
  • 120 gms Sugar
  • 3 Eggs
  • 3/4 tsp Salt

  • 30 gms Sugar for caramel
  • 1/2 Tbsp water
  • 1/4 Cup Hot water

  • 2 Tbsp Chopped Nuts
  • 2 Tbsp Dried plums





Method :

Dry Fruits Mixture preparation :
  • Break dates into pieces and add it in a bowl.
  • Add raisins followed by dehyderated dry mix and spices (cinnamon powder, Elachi powder, Desiccated coconut, Nutmeg powder and Ginger)
  • Add hot water, mix well and soak it for 3-4 hours.


Caramel Preparation :
  • Place sugar in a sauce pan and add 1/2 tbsp water.
  • Turn the flame to high and place the sauce pan and let it boil.
  • Do not stir the sugar, as it starts melts and caramelizes, swirl the pan twice or thrice.
  • When caramel forms, remove from the flame and add 1/4 Cup of Hot water and stir immediately to dissolve the caramel.
  • Cool and Keep aside.


Cake Preparation :
  • Sift All purpose flour and Baking powder together.
  • In a mixer, beat sugar and butter, until light and fluffy.
  • Add eggs one by one and mix well.
  • Pour in ½ of the caramel syrup and salt, mix to combine.
  • Now add the flour-baking powder mix and beat very gently on low speed (Just to combine).
  • Add the soaked dates mixture and gently combine on low speed.
  • Transfer the mixture into a greased round cake pan and cover it up with nuts and sliced plums.
  • Bake it for 30-40 minutes in a pre-heated oven at 180 degree C or until a toothpick comes out clean.
  • Allow cake to cool a little in a tin and then prick it with a tooth pick.
  • Pour the rest of the caramel over them.
  • Completely cool the cake and turn out of the pan.
  • Store it in an air-tight container.




Notes :
  • Actual recipe calls for dehydrated dry mix but I omitted due to unavailability.
  • Baking temperature depends upon oven so bake till the toothpick comes clean.
  • Dry fruits can also be soaked for an hour but to get flavorful cake, increase the soaking time or soak it for over night and it can also be refrigerated.
  • Mix well and cover it with cling foil before refrigeration.
  • The caramel sauce should not be hot while adding to the cake mixture so prepare an hour before and cool it completely.


Dust the cake with powdered sugar and cut into slices. Serve with hot tea or Coffee.


Sending this recipe to "Love2Bake" by Spicy Treats.

March 6, 2014

Strawberry Kesari


Few recipe brings us nostalgic memories, likewise "Kesari" is one of them for me. My cousin's birthday are usually celebrated with kesari cake during auspicious days when eggs are not included. Kesari cake is not related to any kind of baking, it is just prepared and shaped into cake using moulds and decorated with tutti fruity and cherries. Interesting right ? :)

Kesari is a Traditional south Indian recipe which is usually prepared in all special occasions and festivals. Very simple and easy to prepare recipe.

And coming to my today's recipe, It's a very special sweet prepared few days back for our cute and lovely blogger friend "Priya Ranjit" from cooklikepriya.com as our pink themed virtual treat. Sorry priya for posting it little delayed in my blog. Hope you had a great day :)



Here is my special recipe....

Ingredients :

  • Strawberries 10 pieces, finely chopped
  • 1/2 Cup Rawa (Semolina)
  • 1 Cup Sugar 
  • 1/2 Tbsp Ghee for roasting Rawa
  • 2 Tbsp Ghee
  • 1 Elachi crushed
  • 10- 15 Raisins
  • 10 Cashews, broken into pieces
  • 2 Cups Water
  • A drop of pink color


Method :

  • Heat 1/2 tbsp ghee in a pan and roast Rawa for a minute.
  • Remove and keep aside.
  • Add the remaining ghee in a same pan and add raisins followed by cashew nuts and crushed elachi.
  • Fry it in a low flame for a minute, remove and keep aside.
  • Add the chopped strawberries in a same pan filled with ghee and saute for couple of minutes or until the strawberries gets soften.
  • Now add the measured water and let it boil.
  • Add a drop of pink colored essence and the roasted Rawa. (Keep stirring while adding rawa to avoid lump formation)
  • Simmer and cook for 5 minutes or until the mixture becomes dry.
  • Now add the measured sugar and mix well.
  • Cook for another 5 minutes in a low flame and add the roasted nuts and raisins.
  • Mix well and serve hot.




Note : 

  • Strawberry has a tangy taste in India so I added 1 cup sugar to this recipe. You can adjust according to your taste bud.
  • You can also add strawberry pulp instead of chopped ones.
  • I had added pink color essence only to get the pink color for the themed party but you can omit it.



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