Badam aur Paneer ke Kebab

This recipe is rich and delicious, a perfect party food to woo your guests.....

A healthy and yummy snack for winter evenings and a gr8 hit with all the kids...

so try it out and enjoy with your family and friends...:-) 

See the full recipe by clicking here :- Badam aur Paneer ke Kebab

Chocolate Cheese Cake

Wish u all a very happy, prosperous, safe, successful and yummy year-2013...Have a bite of this super delicious chocolate cheese cake.. :-)

Find the full recipe by clicking here :- Chocolate Cheese Cake

Choco Almond Cookies

Enjoy this Christmas with these simple to make golden brown treats. I must say they are rich in flavor and  taste heavenly.

Check the full recipe by click here :- Choco Almond Cookies

Store in airtight container and enjoy with tea or coffee....:-)

Yummy Ones

Hi Friends, Plz check out my  yummy ones at my site...:-)

• Cheeni Paratha(Sweet Paratha) - My Childhood Love

• Chocos Almond Laddoo - My Son's Favourite

Bournvita Cake

Hello Friends, i want to share this Bournvita Cake which is very interesting, yummy, delicious and healthy..:-)

Bournvita Cake

 

Plz go through my website for the details..Try it at ur home and enjoy..:-)

Dal Vada / Masal Vadai / Lentil Fritters

Time for Blog Hopping again and this is the 8th week for BLOG HOP WEDNESDAY EVENT...my pairing is with Priya of BON APPETIT...She has a gr8 space with so many yumm delicacies, among which i decided to make these yummy Vada/Vadai/Fritter,  as it reminded me of my Mom's Dal Vada...Its a very nice combo with evening tea/coffee...:-)

Ingredients

1 Cup Bengal gram/ Chana Dal
2 tbsp Toor Dal/ Pigeon Peas
1 tbsp Semolina/sooji
2 red chillis
1-2 Green chillies-chopped
2-3 Garlic flakes-chopped
1'' Ginger-chopped
1 tbsp Fennel Seeds
A small pinch of Asafoetida/hing
Salt to taste
Few coriander leaves and curry leaves-chopped
water
Oil

Method


Wash and soak the lentils/dal in enough water for 1-2 hr.
Retain a fistfull of dal separately and grind the rest with red chilli,ginger and garlic to a coarse paste.
Add very lil water if necessary.
In a bowl add the paste with the chopped leaves and the whole lentils.
Add salt, asafoetida, fennel seed to the above paste and mix properly.
Apply oil/water to ur hand, take 1 scoop from the paste and give it a shape of the disc.
Repeat this action with all the paste and keep the discs in a plate.
Heat oil in a deep bottomed pan/kadai.
Slid these discs in to hot oil and let them cook in medium flame till golden brown in color.

Serve hot with chutney or sauce of ur choice or enjoy them with a cup of tea/coffee....:-)


Check what other Blog Hoppers are doing here :-

Muruku/Mudki/Chakli

Hello friends..im soo sorry for posting lately for this week's blog hop...i was unable to open blogger.com from my browsers from yesterday...now finally able to post it...:)

This is the 5th week for Blog Hop Wednesdays and im paired with a very nice Blogger Friend Bhagyashree..She has a gr8 space there...When i was searching for a recipe from her posts, i saw this muruku and it reminds me all my childhood days..soon i decided to make this out for the blog hop...:-)

I made lil variation to the original recipe...so u can check Bhagyashree's recipe here..:-)

Ingredients

Chakli Maker

1/4 Cup Urad Dal(Spilt black gram..skinned)

1 Cup Rice Flour

1 tbsp Cold Butter

1/4 tsp Hing(Asafoetida)

1/4 tsp Bhuna Jeera powder(roasted Cumin seeds powder)

Salt to taste

Oil

Method

Roast the dal till it turns light brown in color..

Cool and grind to a fine powder.

Mix rice flour, urad dal powder, salt and roasted cumin seeds powder in a bowl.

Add the cold butter in to it and mix in ur hand to get breadcrumb like consistency.

Dissolve the hing in lil water and add this to the above mix.

Add some more water to get a firm but soft dough.

Prepare the chakli maker by oiling it.

Fill the dough within the maker and press them through and try to shape them as circles on a oiled plastic sheet.

Keep for 2 mins.

Heat oil in a kadai and fry these murukus in medium heat till their color changes to light brown.

Drain them in kitchen towel and let them cool before storing in the air tight jars..

Serve as snacks with tea or have it as it is...enjoy...:-)

See what my other Blog Hoppers are doing here..:-)

Cheesy Smile

Breakfast is the most important meal of the day...and i have to make it tasty, healthy and nutritious for my lil one..I cant rely on the cerels ny more...So always trying to make funny yet yummy food for him and this Cheesy smile is one of the real hit with my son...he loved it so much and even my hubby and I, liked it a lott...Infact my hubby suggested this name Cheesy Smile...:-)

Ingredients

1 Slice of Bread
1 Egg
1/4 cup Milk
Slices of Cheese
Small amount of  Tomato
A small pinch of Black Pepper  powder
Salt to taste
Butter

Method

Take the bread slice and cut out 2 small circles for eyes and a longer curved hole for the mouth below the eyes.
Cut out 2 small circle from the tomato to make the eyes and a longer curved slice for the mouth.
Cut the cheese slice in to smaller slices..
Butter one side of the bread and lay in warmed frying pan, butter side down.
As bread begins to fry, beat egg and milk together with the addition of black pepper powder and salt to taste..
You can also break a whole egg over the bread without adding the milk..but milk increases the taste..:-)
Pour the egg  milk mix over the bread.
Flip bread when the egg showing through the eyes and mouth becomes firm.
Cook for 5 mins in low flame and flip again.
Now place the cheese slices all over the bread and make the nose with the cheese.
Place the circle shaped tomatoes in the place for eyes and curved slice of tomato in place of mouth.
Cover the lid and cook  for 3-5 min more in low flame.

Take out of the pan and serve hot to ur kid or have it urself...U can also give 2-3 of these cheesy smiles in the lunch box of ur child...enjoy..:-)

Corn Dosa

I love boiled corn and pop corns and also used cornflour in some chinese recipes...but sometimes back when i saw this Corn dosa recipe in a site--i ws soo happy and made my mind 2 make this soon...friends let me tell u the taste is out of the world and u can really get a quick and easy dosa...i served these yummy dosa with tomato chutney...and here it is:-

Ingredients

1 cup Corn Flour
2 tbsp Raw Rice Flour
1/4 cup All Purpose Flour(Maida)
1 Onion-chopped
2-3 Green chillies-chopped
1 tsp Cumin seeds
1'' Ginger-chopped
1 cup Butter milk(lil sour will be better)
Few Curry Leaves-chopped
Few Coriander Leaves-chopped
Oil for making dosa
Water as needed
Salt to taste

Method

Mix all the above ingredients except oil in a big bowl to make a batter of very very thin consistency.
Almost 3 times thinner than the usual dosa batter.
Heat a skillet/tawa, spread oil, pour a laddle full of batter .
Do not pour the whole thing in the center.
Try to make a circle with the help of  the laddle while pouring.
After pouring, u can see lot of tiny wholes in the dosa.
Drizzle oil along the edges and on top.
Cook it in a very low flame as corn take more time to cook.

Flip to the other side and cook it till crispy.
Remove from tawa.
Serve it with the chutney of ur choice or hav as it is..enjoy..:-)

*Sending this recipe to Anu's  EVENT - WWC - "Cornmeal For Breakfast" -  started by Lite Bite

Stuffed Mango Pancakes

Mangoes--ummm my fav fruit ever...:-)
Although i prefer to have mangoes as they r, rather using it in any other thing, i could not stop myself from making these yummy stuffed mango pancakes after seeing them n one site...Sorry to say i forgot that site's name, but after seeing only i could not stop myself from drooling over those tasty bites...finally i made mind to make those yummy crepes...u can have it as desert or even use it for breakfast....choice is urs...i like it as a dessert--a real delicious one...:-)

Ingredients

Batter:-
1 cup All Purpose flour/maida
1/2 cup powdered  sugar
1/4 cup melted butter
2 eggs( u can choose to use only yolks if u want)
1 cup Milk
1 cup mango puree
oil

Stuffing:-
2 mangoes
2 cup thickened cream
1/2 cup powdered sugar

Sauce:-
1 mango
2tbsp thick coconut milk
2tbsp Milk
2 tbsp powder sugar

Method

Whisk eggs, butter and sugar till sugar dissolves.
Mix mango puree and milk to it.
Add flour to it lil by lil andmix properly.
Cover the mixing bowl with a cling film.
Let the batter rest inside fridge for 30mins.
Heat the pan in medium high heat, when the pan is heated reduce heat to low.
Spread 1 tsp oil in the pan.
Pour a ladleful of batter in to the pan and let it spread by its own..
When the top surface of the pancake starts to firm up, remove from heat.
Do not fry otherside of the pancake(i did this mistake..:-(..)
Place the pancake on a sheet of  baking paper on a flat surface to cool.
Repeat these above process for making more pancakes..

Whip cream on high speed incorporating sugar bit by bit until stiff peaks form.
Sliced mangoes in to medium sized chunks.

Place the pancake on a fresh baking paper, fried side facing up.
Wipe excess oil(by this time the pancake must b cool to the touch)
Put 1 tbsp of cream in the center of the pancake, followed by a mango slice and top off with another tbsp of cream.

Fold the pancake to create a rectangular/square puff, starting with the length first then the width.
Turn pancake upside down and wrap in a sheet of baking paper.
Chill it in fridge for at least 3 hours to allow the cream to set before serving.

For making the sauce, just mix all the ingredients listed in a food processor or a blender.

Serve the pancakes topped with the mango sauce....enjoy..:-)

Onion Bhakri

Hello Friends...This post is for 2events and interestingly both r started by Radhika....:-)

One is for the 2nd week of Blog Hop Wednesdays event and the other one is Let's Cook-Scrumptious Breakfast started by Radhika....

The Blog Hop encourages us to try our fellow blogger's recipes..This time my pairing is with an interesting blogger  called Raksha of Raksha's Kitchen..She has many wonderful recipes and some authentic Goan recipes, on which i could not resist myself from drooling over... ;-)

Finally i decided upon this Onion Bhakri(Check the original recipe) which is an easy to make and tasty recipe for breakfast/snacks...I just modified the orginal recipe lil bit according to my taste...Glad to mention my hubby and son loved this bhakri a lott...:-)

So here it is...:-)

Ingredients

1 1/2 Cup Semolina(Sooji)
2 Chopped Onions
2 tbsp Grated Coconut
2 tsp Curd
1 tsp Chopped Curry Leaves
1 tsp Chopped Coriander leaves
1-2 Chopped Green Chillies
1 tsp Turmeric Powder
1 tsp Roasted Cumin powder
Salt to taste
Oil

Method

Mix Curd with 1/2 cup of water.
Add semolina with the other ingredients to it except oil.
Mix well and leave it for 30 min.
Adjust the consistency of the batter to medium thick, so that you can take it in ur hand and spread in the tawa by ur finger tips...
Heat tawa/skillet and spread 1 tsp oil over it.
Take one fist full of batter in ur hand and spread it by using ur finger tips.
Make it as much thin as u can.
Spread 1 tsp oil on top and the sides of it.
Cook for 5 min on medium fire and turn to other side.
Cook for 2-3 min or till its lil brownish.

Serve hot with sauce/chutney or as it is....enjoy..:-)

Check out what my other friends are doing for this week's Blog Hop Wednesday

Also sending this recipe to Radhika's Let’s Cook ~ Scrumptious Breakfasts

Amba Poda Pitha

Poda pitha, and Pura Poda Pitha are always super duper hit at my house...my hubby wanna it always, but this time having lotss of mangoes in hand, i just wanna make one of my fav from Grandma's kitchen; i.e Amba Poda Pitha...Its little different from the original recipe, as here mango milkshake and chopped mango pieces are added to the batter..and u cant believe the taste is as always awesome...even my son(1.6 yrs) had some with more interest...So as they say, grandma's recipes and mom's recipes r always gr8, its really taste soo good...and here it goes:-

Ingredients


1/2 cup rice
1 cup black gram - without outer skin (chopa-chhada biri)
1/2 cup Mango milkshake or as needed
1 cup finely chopped mangoes
1 1/2 cup sugar (chini)/jaggery(guda)
3-4 green cardamom(crushed)
Few chopped Dry fruits
2 tsp of black pepper powder
ghee or refined oil
1/2 tsp salt
1 tsp Baking soda

Method


Soak the rice and black gram in water in separate bowls for about 4-6 hours.
Wash them thoroughly and grind the rice to a coarse paste and grind the grams to a fine paste...
Do not use much water for grinding..
Mix together both the batters by adding mango milkshake as needed to make a smooth and thick batter..
Add mango pieces, dryfruits, salt, sugar/jaggery,black pepper powder, crushed cardamom and baking soda to the batter and mix well.
Keep it covered for about 1 hour for self-fermentation.

Pre-heat the microwave/pressure cooker.
Form a thin layer of oil/ghee in the surface of the cooker/baking disk.
Add a layer of the batter about 1-2 cm thick.
Spread ghee over it.
For cooking in microwave, just bake it for 30-40 mins.

For cooking in the pressure cooker, cook it by closing the lid (without mounting the whistle-weight).
Place the pressure cooker in simmer flame for 40-50 mins.
Now poda pitha is ready.

When the pitha comes to normal temperature take it out carefully, and cut it into desired shapes.
Serve like this or with milk and ripe mango pieces, dalma, kheer or any other curry of ur choice.... enjoy..:-)

Sending this to Ayeesha's Any One Can Cook

and Vatsala's Friday Potluck

Egg Mayo Sandwich

This is a really short and simple recipe. Egg mayo sandwich must be the easiest and fastest nutritious breakfast/snack any wife/mom can prepare for her hubby/kids. . If you are making them for breakfast, you can prepare the hard boiled eggs the night before so that you cut down on the preparation time in the morning... I think it’s a nice treat to have this as breakfast/snack or u can also take it n ur lunch box or carry it for picnic..I learned them from one of my friends, when i was in Bangalore... :-)
And here it goes:-

Ingredients


3 hard boiled eggs- chopped finely
1 tomato - chopped
few chopped coriander leaves
2 tbsp mayonnaise
salt to taste
freshly cracked black pepper
8 soft white bread slices
butter or cheese spread

* Method for making hard boiled eggs


To cook perfect hard boiled eggs, place eggs in saucepan of cold water (enough water to cover eggs).
Bring to a boil for about 2-3 minutes, off the flame and cover with lid for about 10 minutes.
Rinse the eggs with cold water till they are cooled.
Crack the eggs gently with a spoon and remove shell.

Method for making egg mayo sandwich

In a bowl, mix evenly chopped egg, mayonnaise, salt and pepper.
Spread some butter or cheese spread on a slice of bread.
Then spread egg mayonnaise mixture you made in step 1, chopped tomatoes and coriander leaves.
Top with another slice of bread. Cut into half diagonally if desired before serving...enjoy..:-)

*Sending this recipe to Priya & Aipi's Bookmarked Event

Ayeesha's Any One Can Cook

& Iftar Moments Hijri 1432

Srivalli's Sandwich Mela - July 20th

Shobha's Cook It Healthy: Proteinicious - July 20th

Deepthi's Healthy Snacks

and Quick and Easy recipes

Indian Style Masala Pasta

 Indian Style Masala Pasta is a dish in which Pasta is mixed with all indian masala and vegetables....It is a different yet very easy to make, tasty , spicy and finger licking  dish...I learned it from the site :-KhanaKhazana...

and here it goes:-

Ingredients


1 pack Pasta(any shape)
3 cups Vegetables(onions, peas, cabbage )
1 tsp Garlic(paste)
1 tsp Cumin Seeds
1 tsp Green Chili Paste
½ cup Butter
1 tbsp Vegetable Oil
½ tsp Turmeric Powder

Spring Onion for garnishing
Salt to taste

Method

Boil pasta as per instructions on the packet..

Cut all vegetables in long pieces....
In a vessel, put oil and fry all the vegies on high flame for 2 minutes.
Add a pinch of salt to taste and cook till done..keep aside.
In a pan, put butter....add cumin seeds and  fry for 1 minute.
Add green chilli and garlic paste..fry for 1 minute.
Optionally add 1/2 tsp turmeric powder for colour.
Add pasta, tomato sauce and  vegetables by sprinkling lil water. Add salt to taste and mix well..

Garnish with finely chopped Spring onions and serve hot....Enjoy..:-)

*Sending this to Priya & Aipi's Bookmarked Event

& Ayeesha's AnyOne Can Cook

Dahi Bara, Aloo Dum and Ghuguni Chaat...

Monsoon came, and its a perfect time to hav some chatpata things like chats, gupchups/panipooris, and pakodas...So i am welcoming the monsoon by making the famous street food of Cuttack, Orissa...You talk to any Cuttacki and they will swear by their dahi bara, aloo dum and ghughuni chat! Ofcourse each local region will have its own favorite. Some will swear by Eshwara's dahi bara, while other's will only touch Raghu's dahi bara and others are purists who love their chandi chowk's dahi bara...Funny is'nt it... :-)

Cuttack is my sasural(in law's place) and therefore im so lucky to have this chat usually in the evenings or even in breakfast sometimes...i just enjoyed the food with my in laws wenever i ws thr...Now me and my hubby ws missing this very badly, so i decided to make this at home...Dahi Bara is urad dal fritters in spicy and tangy curd, Aloo Dum is a spicy potato curry and Ghuguni is a curry made of  dried  yellow peas  and to make it a chat we just hav to mix all these 3 things with some chopped onions, bhujia,coriander leaves and chopped green chilllies.... You can't escape from the aroma of this....very tempting and enticing, I should say!!

I already post the recipes to make Allo dum and Ghuguni, so u can follow that...Here i'll post the recipe for Dahi bara as well as to assemble these 3 to make the famous Chat...and here it goes:-

Ingredients

For the Bara


Urad Dal/Black gram(without skin) - 1 cup soaked overnight
2 -3 green chillies
Bunch of coriander leaves
1 inch of ginger - Minced
1/2 tsp Baking soda
Salt to taste
Oil for frying


For the Dahi  mixture



Dahi/Curd - 1 cup
Water - 1 cup (adjust consistency based on taste).
2 tbsp Grated Ginger
1-2 Green chillies cut into thin slices
Black Salt to taste
Sat to taste
1-2 tsp Roasted cumin powder

Tempering

Oil
Few Curry leaves
1 tsp of Mustard seeds
1-2 Dry Red Chilli
Pinch of hing

Method

Drain the water from soaked Urad dal(black gram) and grind to a paste .
If the paste is too free-flowing, add a few tbsps of rice flour or semolina/sooji to thicken it.
It should be thick enough such that you can just hold the mixture with your hand and give it a round shape before frying it. It should not be too thick or too thin.
Mix salt and baking soda along with the ginger, chillies and coriander leaves to the dal paste.
Keep aside in a warm place for 6-8 hrs.
(If  u r in India don't mix salt and leave aside , it is too warm and the Bara becomes too sour. Add salt only before deep frying)

Just before deep frying, get the dahi mixture ready. It is simple, beat the curd with salt and black salt.
Once it is a smooth paste, add water , cumin powder , grated ginger and chillies.
Taste at this point and adjust any of the above as per your liking.

Put both ur hands in the water before taking the mixture in one palm.
This prevents the mixture from sticking .
Give it a round shape and make a hole in the middle with ur fingers of another hand.
Carefully drop the shaped bara into the oil and fry it on medium flame for 1 to 2 min.
Flip it on to the opposite side. Fry till it becomes golden brown on both sides.

Once removed from the oil, drop them in water for a few minutes before transferring them to the dahi mixture.
This step keeps the bara soft and drains out the excess oil..


Now season the dahi mixture with the tempering.
Take a small pot, and heat oil in it.
Add mustard seeds , wgen it crackles, add red chilli, hing and curry leaves .
Fry for 1 min and pour it over the dahi bara...

Make the Allodum and Ghuguni by following my previous posts..

>Aloo dum

U can also have this with roti/poori/paratha/rice...or have it simply like this by adding some chopped onions and bhujiyas...

>Ghuguni

U can also have this with roti/poori/paratha/rice....or have it like this by adding chopped onions,curd,tamrind chutney, coriander leaves and bhujiyas...

Chaat

To assemble the chat we have to follow these steps:-

Take 3-4 Dahi Bara in a container.
Add 1-2 tbsp of the Aloo Dum.
Add 1-2 tbsp of Ghuguni.
Top it with Bhujia, chopped onions, chopped chilli and coriander leaves.
Sprinkle some roasted cumin powder..
You can add a sprinkle of black salt (optional).
Enjoy monsoon with this aromatic, tasty ,spicy, tangy and chatpata Chaat..