Tuesday, April 30, 2013

Mango Coconut Chutney / Mamidikaya Pachi Kobbara Pachadi






Ingredients
Raw mango pieces – 2 cups
Fresh coconut pieces – 1 cup
Garlic – 4
Red chilli powder to taste
Salt to taste

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad dal – 1 tsp
Curry leaves – 10
Turmeric powder – ½ tsp
Oil – 2 tsp

Method
  1. In a mixi jar add all ingredients listed under ingredients. Make rough paste.
  2. Heat oil in a pan and temper it.
Linking to:
SYS-W Series -3 Hosted by Virunthu Unna Vaanga & Gats Samayal,

     Photo: Hi friends and readers, very soon my blog baby going to touch first birthday!!! Am so happy within this one year got so many friends with lots of learning and many more... So I wish to celebrate the moment with you all with very interesting event with surprise give aways.... Hope you like this and will post full details by tomorrow.... Plz do participate and share happiness and win the giveaways.... Stay tuned for full details Soon....



Saturday, April 27, 2013

Giveaway @ Tangy Minds




                               



        Hi Friends my friend Achu has announces a Giveaway @ Tangy Minds has posted a wonderful giveaway for celebrating her first blog anniversary.

Please visit her blog and follow the rules given by her.

Good Luck…J

Friday, April 26, 2013

Kakarakaya Pesarapappu Koora / Karela Moong Dal Curry






Ingredients
Kakarakaya/Karela chopped – 1 cup
Pesara pappu/Moong dal – ½ cup
(Soak in water for 3 hours and drain it)
Tomato chopped – 1
Onion chopped – 1 big
Fresh coconut pieces – ¼ cup
Red chilli powder – 2 tsp
Coriander powder – 1 tsp
Jaggery – 1 tsp
Salt to taste

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Urad dal – 1 tsp
Green chilli chopped – 4
Curry leaves – 10
Turmeric powder – ½ tsp
Oil – 2 tsp

                                          

Method
  1. Cut the Karela into 1 inch pieces. In a bowl add Karela pieces,
  2. Heat oil in a pan and temper it.
  3. Add onion and fry until color change.
  4. Add Karela pieces, moong dal and fry until half cooked. Add tomato and saute for 5 mins.
  5. Add coconut pieces, jaggery and water. Leave it for 5 mins.
  6. Sprinkle coriander powder and mix well for 2 mins.
  7. Serve with roti.
Linking to:
Gayathri's WTML event hosted by Radhika,
Pari's 'ONLY' with Legumes hosted by Nalini,
Viji's Soul Food Show & Give away,
Foodabulous Fest Event organised by simply Tadka and hosted by Pramitha love cooking.


     Photo: Hi friends and readers, very soon my blog baby going to touch first birthday!!! Am so happy within this one year got so many friends with lots of learning and many more... So I wish to celebrate the moment with you all with very interesting event with surprise give aways.... Hope you like this and will post full details by tomorrow.... Plz do participate and share happiness and win the giveaways.... Stay tuned for full details Soon....

Thursday, April 25, 2013

Giveaway @ Simply TADKA



                                               
                                                             


          Hi Friends my friend Preeti has announces a Giveaway @ Simply TADKA has posted a wonderful giveaway for reaching milestone.

Please visit her blog and follow the rules given by her.

Good LuckJ

Wednesday, April 24, 2013

Dry Beans Curry







Ingredients
Dry beans – 1 cup
(I used 15 varieties)
Chopped tomato – 1
Chopped onion – 1
Carrot pieces – ½ cup
Potato – 1
Red chilli powder – 2  -3 tsp
Garam masala powder – 1 pinch
Coriander powder – 1 tsp
Dry coconut powder – 2 tsp
Salt to taste
Coriander leaves for garnishing

For Tempering
Mustard seeds – ½ tsp
Jeera – 1 tsp
Turmeric powder – ¼ tsp
Ginger garlic paste – ½ tsp
Curry leaves – 1 string
Hing – 1 pinch

Method

  1. Soak dry beans for 8 – 10 hours. Wash, pressure cook with salt and potato for 3 to 4 whistles. 
  2. Heat a pan oil and temper it. 
  3. Add onion and carrot, fry them till onions turn soft and add tomato and fry for 10 minutes. 
  4. Turn the flame to low. Add all masala powders, coconut powder, red chilli powder and salt. Boil for 2 min. garnish with coriander leaves. 
  5. Serve with roti / rice.


Linking to:
Cooking With Seeds - Dals,
Gayathri's WTML event hosted by Radhika,
Pari's 'ONLY' Cooking with Legumes hosted by Nalini,
Viji's Soul Food Show & Give away.


     only legumesPhoto: Hi friends and readers, very soon my blog baby going to touch first birthday!!! Am so happy within this one year got so many friends with lots of learning and many more... So I wish to celebrate the moment with you all with very interesting event with surprise give aways.... Hope you like this and will post full details by tomorrow.... Plz do participate and share happiness and win the giveaways.... Stay tuned for full details Soon....

Monday, April 22, 2013

Bobbatlu / Puran Poli Festival Special





Ingredients
For Purnam / For Filling
Chana dal / senaga pappu – 1 cup
Sugar – 1 cup or Sugar: Jaggery / bellam – ½ cup: ½ cup
Coconut dessicated – ¼ cup
Cardamon powder – ½ tsp
Water – 3 cups

For outer layer
Maida / All purpose flour – 1 cup
Salt – ¼ tsp
Oil – 4 Tsp
Ghee – 2 tsp
Water to make dough

Method
For Purnam (For filling)

  1. In a wide deep bowl, add chana dal, water. Cook until ¾.
  2. Strain it. Don’t throw the water. Keep the water aside.
  3. Cool the dal. In a mixi jar, add dal, sugar or sugar: jaggery and make it as paste.
  4. Add coconut, cardamon powder and mix well.
  5. Divide into lemon size balls.

For outer layer

  1. Combine maida, salt and enough water to make soft and sticky dough. Add oil (3 Tsp) and knead well.
  2. Keep it aside for 30 mins.

For Bobbatlu

  1. Grease your hands with oil and take a small portion of dough.
  2. Flatten it into 3” size. Place Purnam ball in the center and cover the ball by pulling the dough from all sides.
  3. Take a plastic sheet and apply oil to the sheet.
  4. Place the ball in between 2 covers and flatten carefully using your fingers.
  5. Heat a pan, add ghee and place the bobbatu. Fry it on low flame.
  6. Flip it. Apply ghee and wait for 2 – 3 mins. Serve.

Note: By using left over water we make tasty rasam.

Linking to:
Viji's Soul Food Show & Give away,
Foodabulous Fest Event organised by Simply TADKA and hosted by Pramitha love cooking,
Gayathri's WTML event hosted by Radhika,
Mj Delights event,
Pari's 'ONLY' Cooking with Legumes hosted  by Nalini,
Authentic Indian Sweets event hosted by Nivedhanam.


Photo: Hi friends and readers, very soon my blog baby going to touch first birthday!!! Am so happy within this one year got so many friends with lots of learning and many more... So I wish to celebrate the moment with you all with very interesting event with surprise give aways.... Hope you like this and will post full details by tomorrow.... Plz do participate and share happiness and win the giveaways.... Stay tuned for full details Soon....       


Logo_Giveaway_Blog_Anniversary      only legumesIndian sweets

Friday, April 19, 2013

Ripe Mango Moong Dal Kosambari / Mamidikaya Pesara pappu Kosambari









Ingredients
Ripe mango pieces – ¾ cup
Moong dal / Pesara pappu soaked – 1 cup
Grated fresh coconut – ½ cup
Chat masala – 1 tsp
Salt a pinch

Method
  1. Soak moong dal in water for 2 – 3 hours. Drain the water.
  2. In a bowl add moong dal and remaining ingredients. Toss well. Serve.
Linking to:
SYS-W Series 3 Raw or Ripe by Virunthu Unna Vaanga & Gats Samayal,
Gayathri's WTML event hosted by Radhika,
Pari's 'ONLY' Cooking with Legumes hosted by Nalini,
Foodabulous Fest Event Organised by Simply TADKA and hosted by Pramitha love cooking,
Viji's Soul Food Show & Give away,
Vimitha's Hearty & Healthy,
Summer Special Event hosted by Savaadhjevana,



         only legumes

    Photo: Hi friends and readers, very soon my blog baby going to touch first birthday!!! Am so happy within this one year got so many friends with lots of learning and many more... So I wish to celebrate the moment with you all with very interesting event with surprise give aways.... Hope you like this and will post full details by tomorrow.... Plz do participate and share happiness and win the giveaways.... Stay tuned for full details Soon....  Click to enter the Hudson Oil Hamper Giveaway




Thursday, April 18, 2013

Raw Mango Juice / Pachi Mamidikaya Juice / Aam Panna




This Panna is tasty and healthy. This drink is suitable for summer. We can avoid from sun stroke.

Ingredients
Raw mango – 1
(Peeled & Cut into pieces)
Sugar to taste
Jeera dry roasted – 1 tsp
Pudina – 5 strings
Black salt - ¼ tsp

Method
  1. Peel the skin of mango and cook in pressure cooker adding 3 cups of water.
  2. Add jeera, sugar, Pudina, black salt and blend in a mixer. Add the mango pulp and grind it.
  3. You can adjust the concentration of this as you like by adding water. Chill it and serve it. 
Linking to:
SYS-W Series -3 Mango Raw or Ripe hosted by Virunthu Unna Vaanga & Gats Samayal,
Gayathri's WTML event hosted by Radhika,
Viji's Soul Food Show & Give away,
Hearth & Soul Blog Hop : 147 4/15/2013,
Summer Splash event @ Sizzling Tastebuds,
Vimitha's Hearty & Healthy,
Summer Special Event hosted by Savaadhjevana.

       Photo: Hi friends and readers, very soon my blog baby going to touch first birthday!!! Am so happy within this one year got so many friends with lots of learning and many more... So I wish to celebrate the moment with you all with very interesting event with surprise give aways.... Hope you like this and will post full details by tomorrow.... Plz do participate and share happiness and win the giveaways.... Stay tuned for full details Soon....


Hearth & Soul Hop    Click to enter the Hudson Oil Hamper Giveaway


Wednesday, April 17, 2013

Steamed Egg cake Curry / Kodiguddu Junnu Curry







This curry is suggested by my friend Sudha. I did with slight variation. It is wonderful taste. Thank you Sudha.

Ingredients
For Junnu
Eggs – 3
Pepper powder – 1 tsp
Salt – ½ tsp

For Curry
Onion chopped – 1 big
Green chilli chopped – 3
Ginger garlic paste – 1 tsp
Tomato chopped – 1
Red chilli powder – 1 ½ tsp
Garam masala – ½ tsp
Coriander powder – 1 tsp
Salt to taste

For tempering
Mustard seeds – 1 tsp
Cumin seeds – 1 tsp
Curry leaves – 5
Chana dal – 1 tsp
Oil – 2 tsp

Method
For Junnu
  1. Break the eggs in a bowl and beat well. To this add pepper powder, salt and mix well.
  2. Apply oil to the bowl, and pour the egg mixture.  
  3. Take water in a large bowl and allow them to boil.
  4. Place this bowl in a boiled water bowl. Close the inside bowl.
  5. Let it boil for 10 min. or like cake.
  6. When it’s done, remove the small bowl and cut into required shapes.


For curry
  1. Heat oil in a pan and temper it.
  2. Add onion, green chillies and mix well until color change. Add ginger garlic paste and fry for 2 mins.
  3. Add tomato and cook until mushy then add salt and mix well.
  4. Add egg cake mixture and fry for 5 to 10 mins.
  5. Add red chilli powder, coriander powder, garam masala and mix for 2 mins.
  6. Serve with rotis.
Linking to:
Foodabulous Fest Organised by Simply TADKA and hosted by Pramitha love cooking,
Vimitha's Hearty and Healthy,
Akila's Dish Name Starts with S,
Hearth & Soul Blog Hop : 149: 4/30/2013.



    Click to enter the Hudson Oil Hamper Giveaway      

Hearth & Soul Hop

Tuesday, April 16, 2013

Chicken Ghassi








Adapted from Sanjeev Kapoor

Ingredients
Mustard seeds – ½ tsp
Curry leaves – 10 to 12
Garlic chopped – 4 cloves
Onion chopped – 1 medium
Oil – 2 Tsp
Tamarind pulp – 1 ½ Tsp
Fresh coconut milk – ½ cup

For marination
Chicken – 800 gms
Ginger garlic paste – 1 Tsp
Turmeric powder – ½ tsp
Lemon juice – 1 ½ Tsp
Salt to taste

For paste
Grated fresh coconut – 1 cup
Cumin seeds – 1 tsp
Peppercorns – 10
Coriander seeds – 2 Tsp
Fenugreek seeds – ¼ tsp
Red chillies dry – 4
Oil – 1 Tsp
Onion chopped – 1 medium
Water – ¼ cup

Method
For marination
In a bowl add chicken, ginger garlic paste, salt, turmeric powder, lemon juice and mix well.
Leave it aside for 1 hour.

For paste
In a pan dry roast the coconut for 5 mins on medium flame. Transfer it to mixi jar.
Add oil to the pan, add one by one ingredient listed under paste. Fry for 2mins.
Transfer it to the same mixi jar. Add onion, water and make it to smooth paste.

For gravy
Heat oil in a wide pan, add mustard seeds and allow them to crackle.
Add curry leaves, garlic, onion and mix well. Leave it until oil changes to brown color.
Add marinated chicken and mix well for 2 mins. Add ground paste and water (¼ cup).
Let it cook until ¾ . At this stage, add tamarind pulp, coconut milk and mix well.
Let it cook. We need thick gravy. Don’t overcook.  Serve with roti or rice.




Related Quick Links:

Linking to:

Click to enter the Hudson Oil Hamper Giveaway     FR-event


Monday, April 15, 2013

Eggless No Bake Chocolate chip Cheese cake – Baking Partner’s Challenge 9 and My Blog First Anniversary








Thanks Swathi and Sweatha for sharing this recipe with us. It is yummy taste. Today is my Blog First Anniversary. I am so happy. On this day I am sharing this cheese cake with you.

Ingredients
For the crust
Digestive biscuits or any other fairly plain sweet biscuits crushed – 160 gms or 1 ½ cups
Salted butter chopped – 100 gms or ½ cup

For Filling
Fine sugar or powdered sugar – 160 gm or 1 cup
Thick full cream yogurt – 800 gms or 3 cups
Paneer cheese or cottage cheese – 400 gms or 2 cups
Water – 375 ml or 1 ½ cup
China grass or Agar Agar – 10 gm
(Use 15 gm if you want a cheesecake that won’t crumble at all)
Pure vanilla extract – 1 tsp
Mango puree – ½ cup
Chocolate chips – 1 ½ cup

Method
  • Place the yogurt in cheesecloth lined colander over a container and allow to drain overnight to get half the quantity thick yogurt.


Prepare the crust
  1. Place all the biscuits in a ziploc or plastic bag.
  2. Beat the biscuits with rolling pin until the biscuits are powdered.
  3. Once this done put the biscuits in a large mixing bowl.
  4. Put in the butter and with the help of a pastry blender or with your hands rub the butter into the biscuits until the mixture is well mixed
  5. Add biscuits in a food processor until fine add butter and process again until the mixture is properly blended.
  6. Remove the mixture and press it evenly into the base of an 8” deep round spring form pan or any pan with a removable bottom or a 9” regular round pan.
  7. Chill in the freezer for 15 minutes or in the refrigerator.


For the filling
  1. Break the china grass into small pieces and soak in 1 ½ cup water for about 10 minutes until it becomes soft.
  2. In a food processor fitted with the metal blade or blender add the strained yogurt, paneer and
  3. Process until smooth and creamy. Transfer this to a mixing bowl.
  4. In another saucepan place the china grass and water mixture. Stir on low heat until it melts completely, about 5 to 6 minutes. Do not allow this to boil.
  5. After completely melts, Pour the hot china grass solution into the hot mango puree, Stirring all the while.
  6. Slowly add the mango mixture into the yogurt and cheese mixture, stir in the sugar and vanilla extract.
  7. Beat well with a wire whisk until well blended.
  8. Add chocolate chips and blend well.
  9. Pour this mixture over the prepared crust, level with a spoon and chill in refrigerator for 3 to 4 hours or in freezer for 2 hours.

Linking to:
Swathi's Baking Partners Challenge.
Viji's Soul Food Show & Give away.
Summer Special Event hosted by Savaadhjevana,
Tangy Mind Celebrates 1st Anniversary.
MJ's Celebrating Blog's 2nd Anniversary & Giveaway.


     Baking Partners: A  Baking  Group     Photo: Hi friends and readers, very soon my blog baby going to touch first birthday!!! Am so happy within this one year got so many friends with lots of learning and many more... So I wish to celebrate the moment with you all with very interesting event with surprise give aways.... Hope you like this and will post full details by tomorrow.... Plz do participate and share happiness and win the giveaways.... Stay tuned for full details Soon....    

   Logo_Giveaway_Blog_Anniversary