Friday, November 30, 2012

Give away @ Siris Food Flavors



                           
                                        
           




Hi Friends, Giveaway @ Siris Food Flavors has posted a wonderful giveaway for celebrating her first blog anniversary.
      
     Please visit her blog and follow the rules given by her. 

      Good Luck...:) 

Eggplant Broccoli Stir Fry




Ingredients
Eggplant – ½ kg
Broccoli florets – 1 cup
Onion chopped – 1 medium
Green chillies chopped – 3
Ginger, garlic paste – 1 tsp
Roasted peanut powder – 2 tsp
Coriander powder – 1 tsp
Salt to taste
Coriander leaves

For tempering
Mustard seeds – 1tsp
Jeera – 1 tsp
Hing – pinch
Turmeric powder – ¼ tsp
Curry leaves – few
Oil – 3 tsp

Method

                  Cut the eggplants and place them in salt water. Cut broccoli into florets. In a pan add oil and temper it. Add onion and saute until soft. Add eggplant, broccoli, green chilli, salt and mix well. Close it with lid. Once half cook the vegetables, add ginger, garlic paste and mix well. Cook for 5 mins. Add peanut powder, coriander powder, coriander leaves and mix well.

Wednesday, November 28, 2012

Cranberry Dal / Cranberry Pappu





Ingredients
Fresh cranberries – ½ cup
Kandi pappu / Tuvar dal – 1 cup
Chopped onion – 1
Green chillies – 6
Salt to taste

For tempering
Mustard seeds – 1 tsp
Cumin – 1 tsp
Methi seeds – ½ tsp
Red chillies – 2
Turmeric powder ½ tsp
Curry leaves – 1 string
Oil – 2 tsp

Method

                   In a pressure cooker add washed dal, Cranberries, onion, chillies and water. Cover it with lid. Let it for 3 whistles. When steam is completed, remove lid. Mash the dal. Add salt. Heat oil in a pan and temper it. Add this tempering to dal. Serve with roti/rice.

Linking to :
Jaleela's Bachelor's Feast.

        

Tuesday, November 27, 2012

Jowar Rice / Jonna Annam


   
    Jowar is very healthy food. It is rich in carbohydrates and less fat. It can be used in different forms. This is very popular in South India.



Ingredients
Jowar granules – 1 cup
Water – 4 cups
Salt to taste

Method
                     Take jowar in a mixi jar, rotate the mixi knob until it makes granules. Heat water in a bowl, add jowar granules, salt and cook like rice on low medium flame. Serve with dal.

Linking to :
Hearth & Soul Blog Hop 128 : 11/27/2012,
Siris Food Flavors.

    Hearth & Soul Hop                       

Monday, November 26, 2012

Palak Paneer




Ingredients
Palak leaves / spinach – 4 bunches
Paneer
Kasoori methi – 1 tsp
Coriander powder – 1 tsp
Cumin powder -1 tsp
Garam masala -1 tsp
Oil – 5 tsp
Salt to taste

For paste
Tomato chopped – 2
Onion chopped – 1
Green chilli – 5

Method

                 Wash & cut the leaves. Boil the water. Place the leaves in water for 3 mins. Strain it. Make it as paste. Heat oil in a pan. Fry the paneer pieces. Transfer it to a bowl of water. In a jar add onion, tomato, green chillies   and make paste. Heat oil in a pan, add paste and cook until raw smell will go. Now add palak paste and cook till oil oozes out. Now add kasoori methi, coriander powder, cumin powder, garam masala and salt. Cook for 5 mins. Add paneer pieces to the gravy and simmer in for 3 mins. Serve with roti. 

Linking to :
Nupur's Cook n Bake : With Spinach.

     

Wednesday, November 21, 2012

Cranberry Rice





Ingredients
Cooked rice – 2 cups
Cranberries – 1 cup
Green chillies – 5
Garam masala – ½ tsp
Salt to taste

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Curry leaves – 1 string
Hing – a pinch
Chopped onion – ½ cup
Oil – 3 tsp

Method

                       In a mixi jar add cranberries, green chillies and make rough paste. Heat oil in a pan and temper it. Add rough paste and sort for 3 mins. Add rice, garam masala, salt and mix well and sort for 5 mins. Serve with raita.

Linking to :

     Hearth & Soul Hop

Wednesday, November 14, 2012

Vamu Aaku Bajji




Ingredients
Vamu aaku (Fresh carom leaves / Ajwain patta) – 10
Besan – 1 cup
Red chilli powder as needed
Baking soda - a pinch
Salt to taste
Oil to fry

Method
                  Make the bajji batter with besan, red chilli powder,soda and salt. Add little water and mix well that it forms a smooth thick batter. Heat oil in a vessel and dip each leaf in the batter and gently slide in the oil and fry until golden brown. Use a ladle to turn them so that it cooks on both sides. Remove them on to paper. 

Linking to :
Hearth & Soul Blog Hop 126 : 11/13/2012.

   Hearth & Soul Hop