Kheer-SugarSyrup&Awards

Kheer is nothing but Payasam with Semolina. Very simple and easy to cook.

Ingredients:

Semiya Payasa

Semolina - 100 gms

Milk - 1 glass

Water - 1 glass

Cashewnut - few

Dry Grapes - few

Ghee - 1 tbsp

Sugar Syrup - 4 tbsp (which was more sweet)

Method:

Heat some ghee and add semolina, fry them till they get roasted and keep them aside

Heat some more ghee and add cashewnut, grapes fry them and keep them aside

Add milk and water slowly to the same kadai and leave them to boil

Add semolina to milk and water, let it get cooked properly

Add all this mixture to the sugar syrup and garnish with cashewnut and dry grapes

Serve it hot

Award Time:

I am pleased to pass my self created award for 5 of my friends.

• Kalyn - Kalyn's Kitchen. Successfully hosted and running out 3rd year Weekend Herb Blogging with her friends. Thanks Kalyn.
• Prathibha - The Chef and Her Kitchen.  She hosts 'Family Food Friday' where one of her family member cooks and sends it to her. Great to unite them at times to visit what we do. Thanks Prathibha.
• Salsa - Veggie Belly. I am inspired by her sweet smile same as her food. Thanks Salsa.
• Abraham Chacko - Chacko's Kitchen. One of my initial friends who inspired me to write my blog. Thanks Abraham.
• Archana - The Mad Scientist's Kitchen. I was impressed by the theme of her contest Back to Roots. Thanks Archana.

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SoupDessert&Awards

Soup & Dessert & Awards to my friends:

A complete lunch according to me should start with a soup and ends with a dessert, because I like it that way. J It would not be wrong if I say I don’t know how to make a soup, hence I browsed famous sites like taraldal, sanjeev kapoor site as these were listed on the top in google. But was afraid to make it and ended in making up tomato soup with a readymade instant soup – maggi soup. Same with gulab jamoon so done it using swastik gulab jamoon mix.

Maggi started with noodles and today they have variety of products. One among them is tomato soup. I bought 100 gms powder. It’s a readymade powder, just add 4 glasses of water and leave it to boil, add butter but I added ghee to it.

Swastiks is a famous FMCG. Even they have variety of food products. I got 100 gms gulab jamoon mix from my father-in-law in last week and it was the dessert I picked it up for this Saturday, 3^rd Dec.

Prepared thin sugar syrup out of 600 gms of sugar and added water on one of the stove burner. On the other burner I just kept oil for deep frying and made small dough out of the mix. Made small jamoons and deep fried them in oil. And add jamoons to the sugar syrup once they got little warm.

Unfortunately instead of jamoons they turned out to be dry jamoon as the sugar syrup became very thick. The next day I used that syrup to do kheer.

Awards Time:

It is not good to restrict to 5 bloggers when I follow and I have been followed by few bloggers. Hence, I am extending this award to other 5 bloggers.

1. Divya Vikram – Dil Se

She is one of my early inspirers, a friend. I learnt a lot during my initial blogging from her blog. Thanks Divya.

2. Jacquline - Tinned Tomatoes

She used to list events right from the beginning when I started blogging, a very good inspirer and early friend of my blog. Thanks Jacquline.

3. Radhika Subramaniam – Tickling Palates

Host of “Winter Carnival” event and given an opportunity for me to explore many savories during this Winter. Thanks Radhika.

4. Anu – Anuzhealthy kitchen

Host of LGSS event gave me an opportunity to find more on Tomatoes which we use in each and every dish. Thanks Anu.

5. Kavi – Edible Entertainment

I was attracted to her blog due to the name from facebook. Her famous post mosaru kodabale made me to follow her blog. Thanks Kavitha.

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AndhraPappu & Awards

Andhra Pappu:

Pappu is famous in Andhra Cuisine. This is made up of Dhal and it is thicker than sambar. It can be made by adding any vegetables and also from tomato. It is also called as “mudde pappu”.

Ingredients:

RidgeGourd – 500 gms

Onion – 2 big (chopped)

Tomato – 2 big (chopped)

Green Chillies – 6 nos

Turmeric Powder – 1tsp

Coriander Seeds Powder(dhaniya powder) – 1 tbsp

Oil for frying

Salt to taste

Curry leaves – few

Cilantro – few for garnishing

Toor Dhal – 2 cups

Mustard Seeds – 1tsp

Method:

Heat oil in a cooker pan

Add mustard seeds, once it splutters, add curry leaves

Put the onion and fry them till they become transculent

Cut the green chillies into two halves vertically and add them also

Add Ridgegourd and fry them for sometime

Add tomato and fry them again

Add toor dhal, turmeric powder and coriander seeds powder mix them well

Add crystal Salt to them

Keep it for 4 to 5 whistles

Once cooled add cilantro/coriander leaves and add some more water (if reqd) and allow them to boil for 2 mins.

Serve it hot with rice or chappati or pooris

 

Award Time:

I see nowadays lot of users visiting my posts, thanks to all of them. As I have seen awards getting restricted to 5 on many bloggers sites I am passing on this award to 5 of my friends (but believe me it was difficult to select 5)

1. Aarthi – author of Yummy tummy

She is my inspirer who has successfully posted 400. Her Crispy food is nice to be followed. Thanks Aarthi.

2. Chandrani Banerjee – author of Cuisine delights

Once I just publish my post, I will immediately find her comment on it. Thanks Chandrani for all your comments which make me feel high.

3. Lata Raja – author of Flavours & Tastes

Thanks akka for motivating me with your moral support.

4. Priya Suresh – author of Easy n Tasty Recipe

I am inspired by her comments. Again she is just in time to read my post and pass a comment towards it.

5. Saraswathi Iyer – author of Sara’s Corner and Sara Food Events

She was my first inspirer. By seeing her blogs I started writing on to my blog.

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MiniPuris

Mini Pooris:

Hurray, this was the breakfast on Saturday and as usual, breakfast and lunch is prepared by me. :)

Let’s check what is special in today’s breakfast. 

My elder son, Aditya is keen in eating mini pooris either with chutney or with sago. I had prepared mini pooris for him and mom-in-law prepared chutney.

Poori is South Indian breakfast made from wheat flour also called as Atta. But the dough should be little tighter than chappati.

Once you press the atta into small round shape, fry them in oil. Here is a snap of the same.

Serve it hot with chutney.

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PistaCerelacVada

Vada is South Indian Snack or breakfast. It can be had with idli or dosa.

Vada is mainly made up of dhal but I tried a different version.

I had brought cerelac to my second son, Aadya who is seven months old, did not like the flavor plain wheat. I had pista at home, which my first son Aditya did not like to eat. Hence these two were the main ingredient for me to make this vada.

Ingredients:

• Cerelac – 200 gms
• Coriander Leaves – ¼ bunch
• Salt to taste
• Oil for deep frying
• Green Chillies  - 4
• Pista – few
• Chilli Powder – 1 tbsp
• Baking Soda – 1 tsp

Method:

1. Grind pista and green chillies into a paste
2. Take cerelac, put chopped coriander leaves, salt, pista and green chillies paste, baking soda, chilli powder, mix well.
3. Heat little oil and pour into this mixture.
4. Pour water make the mixture as a dough.
5. Heat the oil in a kadai.
6. Make small vadas from the dough and leave them till they become crispy.
7. Serve them with tomato ketchup or with chutney.

I gave this to my mom-in-law, Aditya and my maid-servant. They all told it was good in taste before they knew what all went inside the vada. Pat on my back.

This post is being sent to

• Kids Delight of Pavani which was started by Valli.
• Snacks Mela announced by Srivalli. 

Kids Delight

Thanks to Events-n-Roundup which gives information about many events like this.

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Crispy Idli

Crispy idlis:

Yesterday morning, mom-in-law had made idlis at home and kept few for me for the evening to prepare these crispy idlis.

My hubby and my son both passed away a good to me after eating this. I am happy for this recipe. I had to pat my back because of these goods showered to me.

Ingredients:

• Idlis – 6 nos
• Oil – 3 tbsp
• Onion – 2
• Salt to taste
• Chilli Powder – 2 tbsp
• Curry leaves
• Mustard Seeds – 1 tsp
• Urad Dhal – 1 tsp
• Channa dhal – 1 tsp
• Turmeric – 1 tsp

 

Method:

1. After heating the oil in kadai, add mustard seeds and leave it to splutter
2. Add curry leaves, urad dhal, channa dhal
3. Add onion and fry them till golden brown
4. Add salt and mix the ingredients well
5. Make the idlis into quarter and then put them into the oil (if you have a non-stick frying pan, its good to make these. I am missing them.)
6. Fry them and leave them till they turn brown
7. Add turmeric and mix them well and allow them to get fried
8. Add chilli powder and again fry them
9. Once you feel it’s completely crispy, turn off the stove and serve it.

 

This is going as a snack recipe to Winter Carnival started by Radhika on Tickling Palatea.

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IdliBatter_Idli

Idli is one of the South Indian breakfast which is made either from Raw Rice and urad dhal or from rice soji and urad dhal.

Rice Soji with Urad dhal is very easier and faster compared to Raw Rice and Urad dhal.

Preparation of Idli Batter:

Method – 1: Raw rice and Urad Dhal. If Raw rice is 2 glasses then put urad dhal ¾ glass.

• Soak Urad dhal for about 8 hours along with Raw Rice.
• Grind it to make idli batter watch out the water, as if it is more than it can be used as dosa batter instead of idli batter. J
• Add salt and leave it to ferment in the night.

Method – 2: Rice Soji and Urad Dhal. If Rice Soji used is 2 glasses then put Urad dhal ¾ glass.

• Soak Urad dhal separately for about 8 hours (ideally, soak it in the morning grind it in the evening). Soak rice soji separately for the same amount of time.
• Grind Urad dhal to a fine paste and add rice soji in the end and grind just for one round for 5 minutes. This is just to ensure that rice soji and urad dhal mix well and urad dhal should become little coarse.
• Add salt and leave it to ferment in the night.

To make idlis:

• Next day morning, take the idli pan and put little oil or ghee in each of the cup and grease them.
• Pour 3 to 4 tbsp idli batter to fill up each cup and keep it in idli cooker. Leave them to steam and get cooked properly. It might take 15 to 20 mins maximum.
• Take out the idlis in a hot case.
• Serve it hot with chutney and sambar.

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MosaruKodabale_MosaruNipathu

Mosaru Kodabale and Mosaru Nipathu:

Dough out of curds

Snacks from curds, this was an eye catcher for me, when I checked this recipe out on Prathibha's blog - The Chef and her Kitchen.

In my house, we make curds and once in a week we will have sambar/curry made out of curds. This was a real new thing in my house, which added smile to all of us in this winter.

Ingredients:

Mosaru Kodabale

• Sour Curds - 1 cup
• Rice Flour - 1 cup
• Moong Dhal - 3/4 cup
• Salt to taste
• Fresh Coconut (grated) - 1/4 cup
• Cilantro / Coriander leaves - 1/2 bunch
• Green Chilli Paste - 2 tbsp

Method:

Mosaru Kodabale & Mosaru Nipatu

Ready to Serve

1. Put moong dhal, grated coconut, salt to sour curds and heat in a medium flame. 
2. Wait till it boils and switch off the stove
3. Add chopped coriander leaves, green chilli paste and rice flour to the mixture
4. As the mixture is too hot, use kitchen gloves to the hand or wet your hand with cold water and mix them well. Make small doughs out of the mixture.
5. Knead the dough well and take little dough make a thin line and revolve them like rings. These are called as mosaru kodabale.
6. Take little dough and make them a thin plate. These would be called as mosaru nipatu.
7. Deep fry mosaru kodable and mosaru nipatu in hot oil.
8. Serve them with tomato ketchup.

NOTE: Eat them when it is hot only, if it becomes cold, then it would go softer and will lose its crispy-ness. We had few when it was hot and after sometime when we checked it had become soft.

This post is sent for Radhika's Winter Carnival on tickling palatea.

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BeetrootPalya

Beetroot Palya:

Ingredients:
Beetroot - 3

Palya Powder - 2 tbsp
Sugar - 1 tsp
Salt - to taste
Oil - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - few
Cilantro/Coriander leaves - few


Method:
Grate the beetroot using a handy grater
Heat oil in a kadai, add mustard seeds to it and wait till it splutters
Add curry leaves and leave them to roast
Add Salt, Sugar to the oil
Put the grated beetroot to the oil
Stir them well
Once the beetroot is cooked, add palya powder and mix well
Garnish with coriander leaves

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PalyaPowder

Palya Powder:

Using different powders in cooking, cooking would be very simpler and fast, as they are handy.


Ingredients:
Groundnut Seeds (roasted) - 1 cup
Fried gram (pottukadale) (putani) (chanagapappulu) - 1 cup
Red Chillies (guntur mirpakayalu, which is not twisted) - 1/2 cup


Method:
Grind all the above ingredients in a food processor / mixer


Note: You need to just add this powder while making palya/poriyal along with salt for the cooked vegetable.

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RasamwithDhal

Paruppu Rasam or Rasam with Dhal:

A must required for our lunch, as my son and my hubby both are crazy of having rasam rice.

Toor Dhal with tomato is cooked for 4 to 5 whistles. (or till the dhal is properly cooked)
Prepare tadka with mustard seeds and curry leaves, which is nothing but once the oil is hot add mustard seeds and wait till it splutters, add curry leaves.
Add tamarind syrup and cooked tomato into the tadka and leave it to boil.
Add Rasam powder, salt and a little jaggery. Let it boil.
Add cooked dhal to rasam.

Back to Saturdaylunch_19Nov11.

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DhalTadka

Dhal tadka:

Its nice to eat in occasion, along with chappati. Its very simple to cook.

Dhal Tadka

• Wash the channa dhal once and add little turmeric to it and cook for 3 whistles.
• 
  
• Heat 1 tsp of oil in a kadai, when its hot, add mustard seeds and wait till it splutters.
• Add curry leaves, chopped green chillies, salt and fry
• Put cooked dhal and fry them for some more time
• Sprinkle coriander leaves on top of dhal tadka.

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SweetPongal

SweetPongal:

A perfect lunch should have atleast one sweet (diabetes patient try the same with  sugar free ingredient).

Ingredients:

• Rice - 1 cup
• Channa Dhal - 1 handful
• Jaggery - 1/2 cup
• Cardmom Powder - 1 tsp
• Dry grapes / kismis - 1 handful (quantity can vary as per your taste)
• Cashewnuts - 5 to 6
• Ghee - 2 tbsp
• Poppy Seeds - 2 tsp
• Coconut - 1/2

Method:

Sweet Pongal/Chakra Pongal

1. Cook rice and channa dhal (kadale bele) for 4 whistles
2. Add 1 tsp ghee into a kadai, heat them fry cashewnuts and dry grapes, keep them aside
3. Add remaining ghee and heat them, put poppy seeds, cardmom powder, coconut and fry for sometime
4. Add the cooked rice and dhal and fry for some more time, so that all the ingredients get mixed.
5. Add jaggery in the end and leave it for sometime, let them get mixed well
6. Serve hot.

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