Saturday, February 23, 2013

Broccoli Soup (without Corn Flour)



Its really very nice to having hot soup in a cold weather. That too if having healthiest soup is added advantage.






Broccoli                         1 cup

Onion                             1/2 cup

Garlic                             8 - 10 Nos


Heat oil in a pan, saute onion , garlic and broccoli for 5 minutes. Then add some water ,salt and cook till broccoli gets softened.

Cool down and blend it in a blender.

In a pan boil the blended mixture for  5 -10 minutes with small amount of water.

Transfer it to the serving bowl,sprinkle some pepper and serve hot.





Friday, February 22, 2013

Vanilla Biscuits



In my childhood i don't like to drink milk. So my mom started to give milk in the form of coffee or health drinks.But one day i tasted the coffee with biscuit dipped in it. After that i love to have biscuits with coffee till now. Having hot coffee with biscuit dipped in it in a cold weather is amazing. No one snack can beat this.







All purpose flour                               1 cup

Sugar                                                 1/2 cup

Baking powder                                 1 tbsp

Vanilla Esance                                  2 tbsp

Whipped silken Tofu                        1/4 cup or 1egg

Butter                                               5 Tbsp



In a bowl Cream the butter with sugar. Then add egg and beat well.

Add vanilla essance and beat well.

Sift the flour and baking powder separately and keep aside.

Now add the dry ingredients slowly and make a soft dough.

Roll the dough and use a cookie cutter to make required shape.
 
Grease the cookie sheet and place the shaped cookies. Bake it for 20 - 30 minutes or until the color changed to brown.

Cool it wire rack and enjoy it with Hot coffee.

Sending this recipe to Event Sending to What is with my cuppa and Nupur's page"






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Thursday, February 21, 2013

Peerkangai Thol Thogayal | Ridge Gourd Skin Thogayal






Peerkangai Thol thogayal is simple and healthy recipe. This thogayal can be have along with idly,dosa and hot steamed rice.


Peerkangai Thol                            1/2 cup

Urad Dal                                       1 Tbsp

Redchilli                                       4 -5 Nos

Tamarind                                      Small marble size

Mustard seeds                              1 tsp

Curry leaves                                4 -5 Nos

Oil                                               4 Tbsp

Salt to taste


Dry roast Urad dal , Red chilli and Peerkangai skin. Let it cool down.

In blender, blend the dry roasted ingredient along with tamarind.

Heat oil in a pan, add mustard seeds and curry leaves. Once sputter add the blended paste and boil for 5  -7 minutes.




 

Wednesday, February 20, 2013

Vegan Orange Cake



I never known about vegan dishes before started blogging. I thought vegan dishes are vegetarian dishes. After searched only i came to know thought it is dish which doesn't include animal products.
Wanted to try one vegan recipe how it will be. Adopted the recipe from Tickling palates.







All purpose Flour                               2 cups

Sugar                                                  1 cup

Orange Juice                                      1/2 cup

Baking powder                                  1 Tsp

Baking Soda                                      1 Tsp

Water                                                3/4 cup

Olive Oil                                          1/2 cup

Salt                                                   1/4 Tsp      


Preheat the oven to 350F and grease the loaf pan or Bundt pan keep aside.

In a bowl mix all the dry ingredients.

In another bowl mix the orange juice , water and olive oil. Mix dry ingredients slowly to it.

Pour this batter into prepared pan and bake it for 1 hour or the skewer comes out clean. (Mine got cooked in 1h 10 mins).

Take out and let it cool down. Slice and serve.

Sending this to Event Only Series Only Vegan cooking hosted by PJs

only vegan

Tuesday, February 19, 2013

kollu idly



Every week i prepare idly batter. Bored of doing regular idly so experimenting different kind of idly every week. This kollu idly is healthy one. Who wants to reduce weight have to take kollu in their diet.





Idly rice                          1 cup

Urad Dal                        1/2 cup

Kollu Dal                       1/2 cup

Fenugreek Seeds           1 Tbsp


Wash and soak rice,urad dal and Kollu for 4 - 5 hours.

Grind every thing separately , mix it and ferment for 8 - 9 hours or overnight.

Grease the idly mould , pour spoonful of batter and cook it for 15 - 20 minutes.

Serve it along with chutney or sambar.

Sunday, February 17, 2013

Capsicum Rice


Its a simple and easy dish. I book marked this recipe in Sharmi's place long back.




Cooked Basmati Rice                   1 cup

Capsicum                                    1/2 cup

Roasted Peanut                           2 tsp

Mustard seeds                            1 tsp

Curry leaves                               3-4 No

Salt as required


To Grind and Paste

Coriander seeds                     1.5 tsp

Red chili                                2

Jeera                                     1/4 tsp

Channa dal                          1.5 tsp

Urad Dal                             1 tsp

Cinnamon                           1 inch


Dry roast the ingredients under "To grind and paste" and blend it in a blender as a powder.

Heat oil in a pan , add mustard seeds and curry leaves. once splutter add capsicum and cook for  2 minutes.

Add the grounded powder and saute for 2 minutes. Now add cooked rice,required salt and mix well.

Add roasted peanuts , chopped coriander leaves and serve hot with raita

Saturday, February 16, 2013

Podalangai (Snake gourd) Poricha Kuzhambu



Bored of doing Kootu and curry using Podalangai. So searched for some other Podalangai recipe and my search ended in SpicyTasty's Poricha kuzhambu and wanted to try immediately.





Snake Gourd                      3 Small

Chana Dal                         1/4 cup

Moong Dal                        2 tbsp

Turmeric powder               1/4 tsp

For paste
--------------

Coriander seeds               2 tbsp

Red chilli                          6 Nos

Chann dal                        1 tbsp

Urad dal                          1/2 tsp

Shredded Coconut          2 tbsp(Optional)


For temper
---------------

Mustard seeds                  1 tsp

Curry Leaves                   5 -6 Nos

Red chilli                         1 no

Urad Dal                        1 tsp


Wash and cut snake gourd.

Pressure cook the dals and keep aside. Cook the snake gourd separately and keep aside.

Dry roast the ingredients under For paste and cool down. Once cooled blend in blender with little amount of water as coarse paste and mix it with dal.

Combine dal, cooked snake gourd in a pan and bring it to boil.

In small pan heat oil , add items under For temper ,once splutters add this to prepared curry.

Serve hot with steamed rice or roti.



Friday, February 15, 2013

Rasgulla



To celebrate my wedding anniversary planned to some sweet with a less effort. Long time back i book marked this recipe in Rak's kitchen. So the another recipe tried from her blog.







Milk                       1 liter

Sugar                     2 cups

Lemon Juice          2 tbsp

Water                   3 cups

Elachi Powder      a pinch

Nuts                    For Garnish



Heat the milk and allow it boil.

Once boiled add lemon juice and stir continuously.Switch off the flame and add ice cubes to stop curdling further.

In  a strainer lined with muslin cloth pour the curdled milk.

Wash it with cold water to remove the lemon smell.Drain the water completely and hang it for 30 minutes.

After 30 minutes ,take out the paneer in a bowl  and kneed to make soft dough.Make a equal sized balls.

In a pressure cooker take water,sugar and elachi powder and boil it. Once sugar dissolved add paneer balls and cover the pressure cooker.

Cook it for 2 hisses.Switch off the stove.Once pressure goes open the lid, the rasgullas will be double the size.

 Cool down and serve chilled.

Sending this recipe too Tried and Tasted event hosted by Nivedhanam and Cooks Joy.







Thursday, February 14, 2013

Eggless Pomegranate Cup cake


Every bloggers started posting valentines day recipe , but i totally forgot the valentines day . Because i'm counting days for my baby's arrival. I thought doing some recipe what ever available in my pantry. We usually celebrate valentine day on Feb 15th, because its our wedding anniversary.
                                               
                                  Happy Valentines day










All purpose Flour                           1 1/2 cup

Butter                                            6 tbsp (softened)

Sugar                                           1/2 cup

Pomegranate juice                        3/4 cup

Baking soda                                 1/2 tsp

Baking Powder                            1 tsp

Milk                                            1/2 cup

Salt  a pinch


Mix all dry ingredients in a separate bowl.

Extract the pomegranate juice.

In a bowl, mix butter and sugar still it become creamy structure.

Now add Pomegranate juice, milk and mix well.

Add dry ingredients slowly into this mixture and fold well.

Grease the muffin try and pour this batter.

Bake in 350 F for 15 - 20 minutes.

Sending this recipe to event happening @ Priya's place and cooks joy









Wednesday, February 13, 2013

Palak Dosa | Spinach Dosa



We can make the ordinary dosa bater into a  healthy one by adding the spinach puree. We can make Palak dosa in a different way. It is the easiest way making healthy dosa and kids will love this colorful dosa.





Idly Batter                      1 cup

Spinach puree                1/2 cup

Green Chillies               2 Nos

Salt to taste


Wash and Drain the spinach leaves.

Saute the spinach leaves in a pan for about 5 minutes , cool and puree it in a blender with green chilli.

Add this puree in idly water , add required salt and mix well.

Heat tawa , pour the spoonful of batter and spread as a regular dosa.

Cook on both sides and serve hot with chutney or sambar.

Tuesday, February 12, 2013

Vendakai Pepper Fry | Okra Pepper Fry



This vendakai fry was made by my hubby. Every Sunday he used to try some different dish. After did lot of discussion for what to do with vendakai , he got this recipe. He tried and it came out very well. So he wanted this dish to be added in my blog. To fulfill his happiness i'm posting this recipe.






Okra                          1 cup

Curd                          1 tbsp

Pepper Powder         2 tbsp

Turmeric powder       1/4 tsp

Curry leaves               2- 3 Nos

Mustard seeds           1/2 tsp

Salt to taste


Heat oil in a non stick pan, add mustard seeds and curry leaves. Once splutter add okra,turmeric powder and salt stir well.

Add curd and cook well till okra becomes soft , it may take 15 - 20 minutes.

After add pepper powder mix well and cook for 5 minutes.

Serve hot with steamed rice.

Monday, February 11, 2013

Channa Pulao



Channa Pulao is simple healthy dish.It's a easy lunch box recipe too. You can either use Black channa or white one.






Basmati Rice                      1 cup

Channa                              1 cup

Onion                                1 medium

Tomato                              1 no

Green Chili                         5 - 6 no

Ginger Garlic Paste            1 tbsp

Garam Masala                   1 tsp


To Temper

Cinnamon 1 inch              2-3

Cardamom                      2

Bay Leaves                     2

Cloves                            2

Soak channa over night. Clean and soak basmati rice for 15 minutes.

Heat oil in a pressure cooker, add item under To temper , once splutter add onion and saute till translucent.

Add ginger garlic paste and cook till raw smells goes.

Add tomato , channa and some salt and saute for 5 minutes . Add Garam Masala mix well.

Add 1 1/2 cups of water,salt and allow it to boil. Once boiled add rice and close the cooker. Cook for 3 hisses.

Wait till the pressure goes and serve hot with raita.


Friday, February 8, 2013

Aloo Bonda | Batata Vada



Watching the snow through the window not only made me to happy and also tempted to eat some crispy deep fried items. Immediately called my hubby and asked i'm going to do some fried items are you ready to eat (Because he is in diet) and he also said ok. So without any delay i'm started to make Aloo Bonda.





Potato Stuffing

Boiled Potato                   2 Nos

Green chilli                       3 -4 Nos

Ginger  Garlic paste         1 tbsp

Turmeric powder            1/4 tsp

Curry Leaves                  3 -4 Nos

Salt to Taste                



Peel the skin and mash the boiled potato.

Heat oil in a pan, add curry leaves,chopped green chilli and ginger garlic paste and cook till the raw smell goes.

After add mashed potato,salt and turmeric powder, mix well and cook it for 5 more minutes. Keep aside.


Batter

Gram Flour                     1/2 cup

Rice Flour                       2 tbsp

Red chilli Powder            1/2 tsp

Garam Masala                1/4 tsp

Salt to taste


Ina bowl mix every thing with water and make a batter. The batter should not thick and not too thin.



Heat oil in a pan for deep frying.

Divide the potato stuffing into equal size balls.

Once oil is heat take one ball dip in the batter to coat well and drop it in to the oil slowly.

Do the same thing for remaining balls.

Fry it on both sides still it turns golden brown color.

Serve hot with ketchup or chutney.

Sending this recipe to What's with my cuppa hosted by Nivedhanam

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Tuesday, February 5, 2013

Chicken Kuzhambu | கோழி கறி குழம்பு







Chicken                      1 kg

Onion                         1 medium

Tomato                      1 No

Green chilli                3- 4 No

Ginger Garlic Paste    2 tbsp

Chili Powder              2 tbsp

Coriander Powder      3 tbsp

Coconut paste            3 tbsp

Turmeric powder       1/4 tsp

Mint Leaves              Handful

To Temper

Bay leaves                 2 Nos

Cinnamon                 2 -3Nos

Cardamom               1 or 2

Star Anish               1 or 2

Fennel seeds            1 tsp



Clean chicken and cut it into bite size pieces.


Heat oil in a pan , add item under To temper , once splutter add ginger garlic paste and saute until raw smell goes.

Add onion ,cook till it translucent and add chicken,salt,some mint leaves(Save some to add at last) and some turmeric powder.

Once the chicken half cooked , add tomato, chilli powder,coriander powder and required salt.

Add 11/2 cups of water and allow it boil. Once the spices get cooked , add coconut paste and cook it for 5 more minutes.

Garnish with coriander leaves ,Mint leaves and serve hot.


Monday, February 4, 2013

Kondai kadalai Idly | Chick Pea Idly



Kondai kadalai idly is new to me . When I saw this recipe here , i want to try this immediately.
You can use any chick pea white or black. I used black one and it tasted good.








Idly Rice                                            2 cups

Chick pea (Black / white)                 1/2 cups

Urad Dal                                           3/4 cup

Fenugreek seeds                               1 tbsp


Soak rice,chick pea and urad dal and fenugreek seeds separately for at least 4 hours.

Grind every thing and allow it to ferment for over night.

Grease the idly mould , pour the batter and cook for 10 - 15 minutes.

Serve hot with chutney or sambar.

Sending this recipe to Mission - Breakfast CookCookandCook  and Thoushaltcook

Mission breakfast

Sunday, February 3, 2013

Broccoli Vadai | Broccoli Fritters



Masal vadai transfer into healthy snacks by adding the broccoli. We can either fry this as a vadai or fritters.





Bengal Gram/ Channa Dal    1 cup

Broccoli                 1 cup (Chopped finely)

Onion                     1 medium

Green Chilli           4 Nos

Ginger                    1/2 tsp crushed

Garlic                    5-6 Cloves

Fennel seeds         1/2 tbsp

Curry Leaves        5 -6 Nos

Salt to taste


Soak the Channa dal for minimum 1 hour. Drain the water and grind it along with ginger and fennel seeds without adding water.

Mix chopped onion,Green chilli, Ginger,broccoli ,salt and curry leaves with Channa Dal.

Divide the mixture into equal size balls.

Heat oil in a pan ,Flatten the balls using the palm and drop into the oil.

Fry on each sides in a medium flame. Drain excess oil with paper towel and serve hot.

Sending this recipe to What's with my cuppa hosted by Nivedhanam.


Saturday, February 2, 2013

Eggless Banana Muffin



Wanted to try a muffins without using muffin pan.Made this banana muffin with foil baking cups lined in a square cake pan and it came out very well.




Banana                               2Nos

All purpose Flour              3/4 cup

Sugar                                 1/4 cup

Butter                                4 Tbsp (Softened)

Baking Powder                1/2 tsp

Baking Soda                    1/2 tsp

Vanilla Extract                 1/2 tsp

Walnut                             1/4 cup (Chopped)



Preheat the Oven to 350F

Smash the banana by using hand or mixer. Add sugar,Vanilla extract and butter mix well until become creamy structure.

In a separate bowl sift the flour,baking soda and baking powder. Add flour slowly to the liquid mixture and fold in using spatula.

Grease the muffin pan (i used foil baking cup lined in cake pan ) and pour the batter into it is up to 3/4 of it. Sprinkle walnut over it.

Bake in oven for 20 - 30 minutes or until the skillet insert comes out as clean.


Friday, February 1, 2013

Lemon Semiya | Lemon Vermicelli




Semiya / Vermicelli              1 cup

Lemon                                1

Channa Dal                         1 tsp

Urad Dal                             1 tsp

Ground Nut                        1 tsp

Curry Leaves                      5-6 Nos

Red chilli / Green Chilli       3 -4 Nos

Salt to taste



Squeeze the lemon and keep it aside.

In big bowl boil 3 cups of water . Int the water add turmeric and some salt .Once boil add semiya and cook for 2 -3 minutes. Don't overcook otherwise it will become mushy.

Once cooked drain the water completely and run in cold water. Drain the water and allow it to cool.


Mean time heat oil in a pan , add mustard seeds , Channa dal,Urad dal, Ground Nut ,curry leaves and red chilli and cook for 3 minutes.

Pour this mixture , lemon juice in dried vermicelli and mix well.

Garnish with coriander leaves and serve hot.

Sending this to Mission Breakfast Event @ Nivedhanam CookCookandCook  and Thoushaltcook

Mission breakfast


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