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.

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.

        

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.

                           

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.

     

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 Blog Hop # 127 : 11/10/2012.

     

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.