Watermelon Oats Ponganalu (Paniyaram)

Ingredients

Rice – 1 cup

Watermelon white part – 2 ½ - 3 cups

Oats - 1/2 cup

Jeera – 1 tsp

Chana dal – 2 tsp

(Soak in water)

Onion chopped (small) - 1

Green chillies chopped - 4

Ginger Chopped – small piece

Coriander leaves chopped – 2 tsp

Curry leaves – 1 string

Salt to taste

Method

1. Soak rice in water for 4 hours and drain water completely. Grind rice, salt, chopped watermelon white part and oats without any water.
2. If the batter is too thick add little more white part and grind.
3. The batter should be little thinner than idli batter consistency.
4. Now add finely chopped onion, green chilli, jeera, coriander leaves, chana dal, ginger and curry leaves to the batter and mix well.
5. Keep this aside for about 15 minutes so that all the flavors blend well.
6. Heat paniyaram tawa, apply little oil and pour a ladle full of batter in the holes. Cover with lid. Cook both sides.
7. Serve hot with chutney.

Borugula Talimpu / Uggani / Puffed rice Breakfast - South Indian Special

Ingredients

Borugulu / puffed rice - 3 cups

Chopped tomato - 1

Chopped onion - 1/2 cup

Salt to taste

For powder

Putnala powder/Daliya powder - 1 cup

Fresh coconut powder - 1 cup

Green chillies - 5

For tempering

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Turmeric powder - 1/2 tsp

Curry leaves - 10

Oil - 3 tsp

Method

                Soak puffed rice in water for 5 mins. Strain it. Squeeze little water. In a pan add oil and temper it. Add onion and fry until transparent. Add tomato, green chilli and cook until soft. Add soaked puffed rice, all powders and salt. Mix well. Cook for 10 mins on medium flame. 

Linking to :
Saras Dish in 30 minutes.

  

Paneer Sesame Fingers with a Twist

This month my challenge was with Sathya Priya Karthik. She gave me Paneer and sesame seeds. I would like to try different. Thank you Sathya.

Ingredients

Paneer - 10 pieces

(Finger shape and 1 inch wide)

Cornflour - 4 tbsp

Maida - 2 tbsp

Sesame seeds - 1/4 cup

Salt to taste

Oil to deep fry

Stuffing to fill the paneer

Green chillies - 2

Ginger - small piece

Method

Stuffing to fill the paneer

1. In a mixi jar add chillies and ginger and make a paste.

For sesame paneer

1. In a bowl add cornflour, flour, salt and water to make a smooth batter.
2. Take a piece of paneer and give 1/2 inch vertical slit and 1/4 deep slit in the middle and fill with stuffing.
3. Dip the paneer pieces in the batter and roll in the sesame seeds and deep fry in hot oil till they are golden brown.
4. Remove from the oil and drain on absorbent paper.
5. Serve with tomato sauce.

Marshmallow Candies

Ingredients

Marshmallow big size – 10
(If you are using small size, take 5 to 6 and roll it as small ball)

Butter – 2 tsp

Chocolate chips semi sweet – 1 cup

Gems / Sweet hearts for decoration

               

Method

1. In microwave safe bowl add butter and chocolate. Keep it for 40 sec to 1 min.
2. After that leave it for 30 sec. Dip each marshmallow into chocolate and press the gem/sweet heart. Prick this with lollipop stick or tooth pick.
3. Keep it in freezer for 30 minutes. 

Pala Puri / Milk Puri

Ingredients          

Puri – 6

Milk – ¼ liter

Sugar – 2 Tsp

For Paste 

Grated coconut – ½ cup

Roasted poppy seeds – 1 Tsp

Method

1. Make puris using wheat flour.  
2. Heat the milk in a pan, when its boiling add paste and mix it for 5 mins on low flame. 
3. Add sugar/honey and mix for 2 mins. Keep it aside. Let it cool. 
4. Now add the puri to milk leave it for 2 mins. 
5. Remove the puri and fold twice like handkerchief. 
6. Keep it on the plate and pour remaining milk over it. 

Linking to:
Gayathri's WTML event hosted by Sapana.

Instant Dhokla in Microwave

Ingredients

To make batter

1 cup – Besan / gram flour

½ cup – Thick and unsweetened curd

¼ cup Water

1 Tbsp Sugar

1 Tbsp Oil

1 pinch Turmeric powder

¼ Tsp Salt

1 Tbsp finely chopped green chilli

1 Tsp ENO or fruit salt
(I used lemon flavor. If you want use blue color(regular) ENO pocket)

1 Tsp ginger paste

For Seasoning

1 Tsp mustard seeds

4 Green chilli slits

10-15 Curry leaves

2 Tsp Sugar

2 Tsp Coriander leaves

1 cup water for seasoning

Method

For dhokla

1. In a bowl, add gram flour, curd and ¼ cup water (half quantity of water). Mix it well for 4 mins.
2. The batter should be without lumps.
3. Add the turmeric, ginger, salt and green chillies. Mix well.
4. Add sugar and mix well. Add oil and mix well. Batter is ready.
5. Grease the dish. Now add ENO to the batter and mix it well. After adding ENO immediately transfer the batter to the pan. Fill up to 3/4 in the pan.
6. Place it in microwave for 4 minutes on high power.  Take it out from the oven.
7. Slice into square shape before seasoning.

For seasoning

1. Heat oil in a pan add mustard seeds and allow it to splutter.
2. Add green chillies, curry leaves and coriander leaves. Mix well.
3. Add a cup of water, sugar and boil for 3 minutes.
4. Remove from the stove. Pour over the sliced dhokla. Keep it aside for 10 minutes. All water should be absorbed by the pieces. It gives the good taste. Serve it.

Adapted from here.

Vegetable Egg Omelette

Ingredients

Eggs – 3

Finely chopped onion – ¼ cup

Finely chopped tomato – ½ cup

Finely chopped cucumber – 3 tsp

Finely chopped green chillies – 3

Finely chopped capsicum – 3 Tsp

Garam masala- ½ tsp

Coriander powder – ½ tsp

Salt to taste

Oil – 3 tsp

Method

1. In a bowl, add broken eggs and beat well.
2. Add all ingredients except oil. Mix well.
3. Apply 2 tsp oil to the pan, pour egg mixture and spread it.
4. Cook on low medium flame. Cover it with lid.
5. For one side it may take 10 – 15 mins.
6. Flip it. Again cook it. Serve.

Note: Children’s won’t eat green chillies. Instead of chillies add pepper powder.

Oats Dosa

My mother is preparing this dosa frequently. I love so much.

Ingredients

Oats – 2 cups

Rice flour – ¼ cup

Roasted semolina – 2 Tsp

Wheat flour / All purpose flour – 2 tsp

Onion chopped – 1 cup

Green chilli chopped - 2

Grated carrot – ½ cup

Ginger garlic paste – 1 tsp

Coriander leaves – few

Salt to taste

Oil

Method

1. In a bowl add all ingredients except oil. 
2. Make dosa batter by adding water. 
3. Heat a tawa, apply oil and pour a ladleful of batter and spread it. 
4. Cook for both sides.

Linking to:
Hearth and Soul Blog Hop 4th Anniversary Edition. 

Vegetable Pasta

Ingredients

Pasta (Rotini & Penne) – 2 cups

Ginger pieces – 1 tsp

Garlic pieces – 1 tsp

Capsicum chopped – 1

Carrot chopped – 1

Tomato chopped – 1

Green peas – ½ cup

Onion chopped – 1 medium

Pepper powder – 1 tsp

Oregano – 1½ tsp

Garam masala – ½ tsp

Tomato ketchup – 1 tsp

Chilli sauce – 1 tsp

Salt to taste

Oil – 2 tsp
Cheese to sprinkle

Method

1. Boil the paste according to directions given on pocket. 
2. Heat oil in a pan add cumin seeds wait for 10 sec. Add ginger, garlic pieces and mix well. 
3. Add carrot, capsicum, onion and cook for 5 mins. Add tomato and cook for 5 mins. 
4. Add pasta, garam masala, pepper powder, oregano, all sauces, salt and mix well. 
5. Cook for 10 mins on medium flame. Sprinkle some cheese and mix well. 

Chapati Noodles - Kids Lunchbox Recipes

Ingredients

Chapati (Fresh / leftover) - 2

Mixed vegetables - 1 cup

(Carrot, cauliflower, broccoli, peas, beans)

Onion chopped - 1 medium

Tomato ketchup - 2 tsp

Hot sauce - 2 tsp

Soya sauce - 1tsp

Vinegar - 1/2 tsp

Salt to taste

Oil - 1 tsp

Method

Cut the chapati into long stripes like noodles.

Heat oil in pan, add onion and fry for 3 minutes then add vegetables and cook until 3/4 done.

Add chapati noodles and mix for 2 minutes.

Add all sauces, salt and mix for 3 minutes and leaves for 3 minutes. Serve.

Baked Kale Chips

Fresh Kale Leaves

Ingredients

Kale leaves -  1 cup

Olive oil - 1 tsp

Salt a pinch

Method

1. Wash the leaves and dry them. Preheat the oven to 300⁰F.              
2. Separate the leaves from the stem. Add oil and toss them until coated. Add salt and toss well.
3. Spread the leaves on a baking tray. The leaves should not overlap. Bake for 8 to 10 minutes or until crispy.
4. Cool it for few minutes. 

Kartoffenkuche (Bavarian Potato Pancakes) - IFC Challenge

This month challenge is Bavarian cuisine from German hosted by Sara (www.sarasyummybites.com). Thank you Sara for sharing these recipes with us. I tried pancakes. It really tasted good.

Adapted from here.

Ingredients

4-6 Russet or 6-8 Red potatoes

1 medium or large onion

1 tbsp olive oil + more for frying

1-2 tsp salt

1 tsp pepper

1 whole egg + 1 egg white

(If your potatoes are very large, add another egg white)

2-3 tbsp flour

Method

1. Peel and grate the potatoes. Spread out a large muslin cloth.
2. Pick up the four corners, then hold the edges. Twist the towel and squeeze the potatoes. Continue twisting and squeezing until the potatoes feel dry to touch when you open the towel.
3. Grate and squeeze the onion in the same way.
4. In a bowl, add all ingredients and mix well with your hands.
5. Heat 2 tbsp of oil on medium heat. Grab about 1/2 cup of mixture and roll into a ball.
6. Flatten ball into a patty and fry on each side until golden brown.
7. Serve with warm applesauce or tomato sauce.

Linking to 

IFC Challenge.

Quick and easy homemade popcorn - Stovetop method

Ingredients

Popcorn seeds - 1 cup

Oil - 1 tsp

Butter - 2 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Red chilli powder to taste (optional)

Method

1. Heat oil, butter in a heavy bottomed wide pan or pressure cooker, add popcorn seeds, salt and close it with lid. Shake the pan until each seed is coated with oil.
2. Put the medium flame. Once the seeds begin to pop, shake the pan frequently.
3. Once the popping slows, turn off the flame. Sprinkle masala chilli powder and mix well.
4. Transfer to a bowl and enjoy.

Linking to:
Hearth & Soul Blog Hop: 3/24/2014: Small Treats Edition.

Cauliflower Pakodi / Cauliflower Fritters

Ingredients

Cauliflower florets – 1 cup

Besan – 2 cups

Red chilli powder to taste

Ginger garlic paste – ½ tsp

Baking soda – a pinch

Salt to taste

Oil to fry

Method

1. In a bowl take hot water and add salt. Mix well.
2. Now add cauliflower florets and soak for 5 – 10 minutes. Drain it.
3. In a bowl add besan, chilli powder, ginger garlic paste, soda, salt and mix them well.
4. Keep aside for 10 minutes.
5. Now dip the cauliflower into the batter and deep fry in oil.

Banana Oreo Smoothie

Ingredients

Banana – 1

Oreo biscuits – 2

Honey – 1 Tsp

Milk – 1 cup

Vanilla ice cream – 1 scoop

Almonds, pista for garnishing

Method

1. In a blender add all ingredients except ice cream and blend well.
2. While serving add ice cream and chopped dry fruits.

Orange Peel Candies

Adapted from here 

Ingredients

Orange Peels - 2 medium fruits

Sugar - 2 1/2 cups

Water - 2 cups for syrup + more for boiling

Sugar powder - 1 cup

Method

1. Wash and pat dry the oranges. Cut the top and bottom of the fruit.
2. Slice the outside peel into four pieces. Using the knife, peel the white part from the fruit.
3. Cut the peel into thin strips. Add water to the pan and bring it to boil.
4. Add the peels to a pan. Boil for 5 mins, then drain and rinse well.
5. Repeat this process for 2 more times. Drain the peel and rinse well.
6. Now add sugar and 2 cups water to the pan and bring it to boil, stir well.
7. When the sugar dissolves, reduce the flame. Add the orange peels.  Reduce the flame and leave for 1 to 1 1/2  hour. Stir occasionally.
8. Remove the orange peels from the syrup and Spread on a plate.
9. Now sprinkle the powdered sugar. Toss until evenly coated. Leave on a sheet for 24 hrs.  

Note: If you like lemon peels. Do the same process. 

Banana stuffed with ice cream

Ingredients

Banana

Ice cream any flavor

(I used vanilla flavor)

Melted dark chocolate

Method

1. Cut banana into 2 inches size. Scoop out the flesh using small spoon upto inch depth.
2. Keep it in freezer upto 1 hour. Remove it.  
3. Fill it with ice cream and again keep it in freezer for 1 hour. Remove it.
4. Pour melted chocolate on top of ice cream and keep it in freezer for ½ hour.
5. Serve immediately.

Linking to:
Gayathri's WTML event hosted by Asiya.

Oats Chat

Ingredients

Oats – 1 ½ cup

Puffed rice / muramaralu – 1 cup

Chopped tomato – ½ cup

Chopped cucumber – ½ cup

Chopped onion – ½ cup

Grated carrot – ¼ cup

Peanuts / pallilu – 2 Tsp

Ghee – 2 tsp

Greenchutney – 2 tsp

Tomato sauce – 1 tsp

Salt to taste

Method

1. Heat ghee in a pan and roast peanut. Keep it aside.
2. To the same pan add oats and roast for 3 mins. Transfer it to a bowl.
3. In a bowl add all ingredients and mix well. Serve.

Linking to:

'ONLY' Street Foods Of The World hosted by Archana,

WTML @Gayathriscookspot. 

Chaat&Chutneys event @ Cooksjoy,
Hearth & Soul Blog Hop 165 : 8/13/2013.

     

Peanut Butter Fudge (Microwave Method)

Ingredients

Peanut butter – 1 cup

Butter – 3 tsp

Almond bark chocolate grated – 1 cup

Finely chopped peanuts/Pallilu

Method

1. In a bowl add peanut butter, butter (2 tsp) and keep it in microwave for 1 minute. Remove it.
2. Pour this mixture on lined parchment paper. Allow to cool for ½ hour.
3. Keep it in refrigerator for 30 mins to 1 hour. Remove it. Cut into pieces.
4. In another bowl add chocolate, butter and keep it in microwave for 1 minute.
5. Dip the pieces of peanut butter and sprinkle some chopped peanut pieces and lightly press it.
6. Place them on parchment paper. Keep it in refrigerator for 30 mins to 1 hour. 

Linking to:
Viji's Soul Food Show & Giveaway,
MJ's Celebrating Blog's 2nd Anniversary Giveaway,
Gayathri's WTML event hosted by Sowmya,
Tangy mind Celebrates 1st Anniversary.