Oriental Uthappam

For the final day of Blogging Marathon, I have selected this recipe under the theme '7 days of dal'.Before I go on,I just found out that this is my 100th post for the blogging marathon!!

The use of dals is not restricted to just making gravies and snacks.It can also be a centre piece in our menu like this oriental uthappam.Likewise the nutrient content of dals can be enhanced by sprouting them.Hence I combined these two factors for today's recipe.

Uthappam as you must be aware,is a thick pancake made of fermented rice and pulse combo- a thicker version of the South Indian favorite Dosa.We love to have uthappam with some topping instead of the plain ones. The toppings not only adds an excellent flavor, it is also nutritious and is more filling than the regular ones.

Do you remember the oriental curd rice post from the past?Ever since I got that pack of mixed sprouts and veggies , I have been going back for more as it is very versatile and one fine day I decided to make it a topping for uthappam.

I used:

Sprouts and vegetable mix - 1 bag,roughly chopped.The bag had bean sprouts,spring onions and carrots.

Dosa Batter

Idli / dosai Milagai Podi

Red chilli  powder and salt to taste

1. Heat a pan and put in the chopped sprouts and vegetables.Saute it for a couple of minutes. [Cook on high flame as the mixture will ooze out water when cooked in low flame and the mixture will turn soggy and runny.]
2. Add the chilli powder and salt and cook till the raw smell disappears.
3. Remove from heat and keep aside.In case the mixture is watery, be sure to drain the excess water before using it as a topping.
4. Heat a tawa / griddle and pour a ladle full of dosa batter in the centre.Do not spread the batter.
5. Drizzle a little oil around the edges if you prefer.
6. Once the edges start getting brown,and the top surface shows small bubbles,lower the flame and spread a little of the topping on the batter side.Sprinkle a little milagai podi to hold in the topping.Press down gently with a spatula.
7. Gently flip it over and cook for a couple of seconds and serve immediately as such or with a side dish of your choice.

Check out the Blogging Marathon page to find out what my fellow bloggers are cooking this week....

So far in 12th edition of BM under the theme '7 days of delicious dals'

Day 1 - Channa Dal Spice Mix
Day 2 - Adzuki bean gravy
Day 3 - Dahi Idli
Day 4 - Avarelaku gravy - Curried hyacinth bean
Day 5 - Spicy Moong Noodles
Day 6 - Zucchini Moongdal Kootu

This Day That Year...

2011 - Rose favoured agar agar pudding to celebrate my 700th post
2010 - Chocolatey banana tofu smoothie , Garlic dhal and the The confessions of a sore thumb....


Bon Appetit...

Zucchini - Moongdhal Gravy

Zucchini or courgette is one vegetable that I picked up from the farmers market after much hesitation initially. Once I started using it in my cooking, it became a regular in the shopping list.One of the dishes that I make often is this kootu / gravy that has become a family favorite.I prepare this in the pressure cooker so it gets done quickly and there is just one vessel to wash up later.

I used:

Zucchini - 1,medium size,peeled and diced
Moong dal -1 cup
Toamto-1,chopped
Onion-1,peeled and chopped
Sambar powder-2 teaspoons
Mustard-1 teaspoon
Curry leaves - a few
Salt to taste
Oil- 2 teaspoons
Coriander leaves to garnish

1. Heat oi l in a pressure cooker.
2. Put in mustard and curry leaves.
3. When the mustard crackles, put in onion and saute till light brown.
4. Next in goes tomato and cook for a few minutes.
5. Add 2 cups water and bring to boil.[Adjust the quantity of water based on the gravy consistency you prefer]
6. Put in zucchini cubes, moong dal, sambarpowder, salt.Mix well.
7. Pressure cook for 10-15 minutes or till the dal is soft.
8. When the pressure releases,remove the gravy into a serving dish and garnish with coriander leaves.

This goes well with Chapathi and poori...


Check out the Blogging Marathon page to find out what my fellow bloggers are cooking this week....

Sending this to Susan's - My Legume Love Affair #43 hosted @Chez Cayenee and to Hema's Double celebration event - Murari Anniversary Giveaway

This Day That Year...

2011 - Corn Pulao
2010 - Tangy Aval Upma and Vendakkai Vatral Puli Kuzhambu
2009 - Chole for bhatura



Bon Appetit...

Southern Flavors - Book Review

The minute you look at the book,it is bound to confirm what the book holds within itself! The click on the cover has a Southern touch indeed.This book - Southern Flavors by Chandra Padmanabhan, says it  gives the best of South Indian flavors.

A little about the author before going on to the recipes.Chandra Padmanabhan  has been this field for nearly 4 decades She has authored 3 best selling titles - Dakshin,Southern spice and Simply South.. The book Simply South won her the 'International GOURMAND award' for the second best Vegetarian cookbook in 2009.

Coming to the recipes,the book has a wide collection of dishes from Tamilnadu, Andra, Karnataka and Kerala.It has a collection of the author's favorite recipes from her previous three best sellers in addition to the 50+ new recipes featured in this book.

The contents....

The book starts with the Table of measures and the South Indian Utensils that you will require to make some of the South Indian dishes from this book.

It moves on to

1. Basic recipes which features the basic powders / spice mixes like sambar / rasam / curry powder  and even the method to cook rice,etc. - 7 recipes
2. Sambar and Kuzhambu - The south Indian favourite side dishes to go with steamed rice - 28 recipes
3. Rasam -  Also eaten with steamed rice, this thin concoction is a favourite appetiser too - 12 recipes
4. Porriyal and Kootu - Vegetable side dishes - 13 recipes
5. Rice - Features flavoured rice dishes. The South Indian staple, packed with different flavors and is ideal as packed lunches for work / travel - 16 recipes
6. Snacks - Can be light or heavy and can be a part of the meal too - 32 recipes
7. Sweets - Fit for everyday meal as well as celebrations and special occasions - 12 recipes
8. Accompaniments - dishes that can be paired with the main course and snacks - 20 recipes

 Each of these headings starts with a small introduction of the recipes that are features under each section.

After the recipes is a section that helps in menu planning - The Buffet spread. This section has 2 menus that has select recipes from the book.13 recipes listed under each menu would be ideal to host a South Indian buffet party.

This is followed by the ' Suggested Menus' section which features 5 menu choices .It has 6 recipes under each menu that is ideal for everyday cooking.

The book ends with a Glossary of the ingredients in English,Hindi and Tamil.

  Some features that I liked in this book:

• This book has some traditional South Indian recipes that are no longer seen in the modern kitchen.
• The pics of idli stand and kuzhipaniyara kal is worth mentioning as many from non Southern states may have never seen these before.
• Tips and notes in the recipe provides insights to recipes and also has mentions about the substitution of ingredients if needed.
• Each recipe starts with an intro that explains in a couple of sentences about the origin of the dish and the places where it is famous.

Recipes like  Nupindi Pulusu [Sesame flavoured curry from Andra],Kaay Hulli[Curd curry with veggies from Karnataka],Ghashhi [Chickpea curry from Saraswath community of Karnataka] , Kosu Carrot rasam [cabbage carrot rasam], Kadugu Chaaru [Rice water rasam from Andra] ,Sagalay [Stuffed aubergine from Saraswath community of Karnataka] ,Mosaru Godhi [Broken wheat with yogurt from Karnataka] ,Chepankilangu vadai [Colocassia Patties from Tamil Nadu] , Arathikai Pachadi [Green plantain relish from Andra] are some of the recipes that are new to me and as the names go- very intriguing...

Though there are around 20 full page colour pics of the dishes featured in this book, it would have been nice if there were more clicks.


I would definitely recommend this book for someone who has just entered the kitchen or who is planning to do so in the near future. This book is a boon for the newly weds. If you are going to cook South Indian food for the very first time,this book is worth keeping handy.And as for Bachelors, the simple recipes are sure to earn appreciations on the first try itself.

With a book full of delicious recipes,I tried a dish that sounded very different and tempting. A snack to go with our evening coffee that was light and perfect - Moru Appam.This is a savoury rice dumpling from Tamil nadu. It is similar to the Chettinad Kuzhi Paniyaram. This is a perfect recipe to use up the left over Idli / Dosa Batter.

I will post the recipe next week.Until then you can enjoy this tasty click....

The Book At A Glance

Book - Southern Flavors 

Author -Chandra Padmanabhan,

Publishers -Westland Ltd

No. Of Pages - 172


No. Of Recipes -140

Please note that I have not been paid to write this review.This review is a part of the Book Reviews Program at BlogAdda.com. Participate now to get free books!

Happy browsing...

Spicy Moong Noodles

In the orient I have seen, purchased and experimented with a whole range of noodles right from buckwheat, black rice,rice noodles, moong noodles etc.Each one of these have been used in soups, main dishes , salads and as snacks.

Moong noodles are made from green bean or whole moong dal. It is transparent and hence it is also known by the names - glass noodles / cellophane noodles.You can get this is various thickness.It is used in soups, main dishes and salads.This is used extensively in Chinese and Thai cuisine.

Since this noodle is quite bland,it takes in the flavors of the other ingredients that go along with it in a dish.Hence it is very versatile to use.

Today's recipe for the blogging marathon is an Indianized version of preparing this moong noodles- with lots of spiciness. Since moong bean falls under the 'dal' category, I chose this one as it is a different way of using the bean.....

Before we go to the method of preparation, here is a glimpse of the noodles I use...

Here is how to prepare this moong noodles in a dish of your choice....

Soak the required quantity of moong noodles in a bowl of hot water. Let it sit covered for at least 15 minutes.This will soften the noodles.When you are ready to prepare the dish, drain the water and add to the pan/ pot along with the other ingredients....

No wonder it is called 'glass noodles'..Can you see how transparent it looks in a bowl of water...

Now to the recipe...

I used:

Moong noodles- 2 blocks
Mustard seeds- 1/2 teaspoon
Sambar powder - 2 teaspoons
Red chillies- 3
Curry leaves- a few
Oil- 1 teaspoon
Roasted groundnut,lightly crushed - a handful
Salt to taste
Coriander leaves to garnish

1. Put the moong noodle bocks in a bowl of hot water and let it sit covered for 15 minutes or till soft. Since they are very thin, don't let it sit unattended for a long time.Keep checking to see if it is soft enough or else they will turn mushy.Drain and keep aside.
2. Heat oil in a pan put in mustard, red chillies and curry leaves.
3. When the mustard crackles, put in the sambar powder, salt , a tablespoon water and mix well.Let it simmer for a minute.
4. Next in goes the moong noodles.Mix well.Simmer,cover and cook for a couple of minutes for the flavors to blend.
5. Remove from heat and serve garnished with crushed peanuts and coriander leaves - An Indian touch to the Oriental noodles.....

Note:

• Adjust the level of spiciness to suit your taste
• Instead of sambar powder, garam masala can also be used

Here is a simple,tasty and filling Chinese Style Noodle soup that will tempt you for sure.....

Check out the Blogging Marathon page to find out what my fellow bloggers are cooking this week....

This Day That Year...

2011 -  Instant Ragi Dosa
2010 - Noodle Soup For The 'Bored' Soul


Bon Appetit...

Avarekalu Gravy | Curried Hyacinth bean

Avarekalu / Hyacinth beans / SurtiPapdi is a fresh bean that is quite popular in Karnataka. It is used in various forms and today I am sharing with you two simple dishes that are excellent with steamed rice / chapathi / poori. This is yet another bean that I started using only after landing in the orient. Though this is available in my hometown in India, I have never made anything with it.On a holiday to India last year,my maid insisted that we have this planted in our small garden and we loved watching these plants grow...

Freshly picked....

Lil Angel was excited to see the fresh produce....

Okay, now to the recipes..I am presenting here two ways to use this bean.The first one is the way our cook prepared this for us..

She uses:

Fresh hyacinth beans - 2 cups
Brinjal- 2, small, cut into wedges
Pearl onions - a handful peeled
Garlic- 5 large pods, peeled
Tomato -1, large, chopped
Tamarind paste- 1 tablespoon, dissolved in 1/2 cup warm water
Coriander powder- 2 teaspoons
Chilli powder- 1 1/2 teaspoons
Mustard- 1 teaspoon
Curry leaves - a few
Oil- 2 teaspoons
Salt to taste

1. Pressure cook the bean with enough for 2 whistles or till just done. The bean should not turn mushy.Drain the water and keep them aside [ bean+ drained water]
2. Heat oil in  a pan and put in mustard and curry leaves.
3. When the mustard splutter, put the onion and garlic and saute till the onion turns light brown.
4. Put in tomato and cook till soft.
5. Add the brinjal to the pan and mix well.
6. Put in the tamarind extract, coriander powder, chilli powder and salt. Simmer till the brinjal is almost done. Add a few tablespoons of reserved liquid into this mixture if it turns dry.
7. Put in the cooked beans and add water to get the gravy consistency of your choice.
8. Simmer for another 5 minutes and remove from heat.
   

Serve hot garnished with freshly grated coconut and coriander leaves along with steamed rice / chapathi

The next recipe is what I learnt from MIL .It has a more ' masala' flavor and uses coconut.


I use:

Fresh hyacinth beans - 2 cups
Onion-1,chopped
Tomato- 1,chopped
Mustard- 1 teaspoon
Oil- 1 teaspoon
Salt to taste

Grind to a smooth paste with a little water

Grated coconut - a little less than 1/4 cup
Cinnamon - 1" piece
Garlic- 4 pods
Fennel seeds- 1 teaspoon

Coriander powder- 1 teaspoon
Chilli powder- 1 teaspoon

1. Pressure cook the bean with enough for 2 whistles or till just done. The bean should not turn mushy.Drain the water and keep them aside [ bean+ drained water]
2. Heat oil in a pan and put in the mustard seeds
3. When it splutters add the onion and saute till translucent.
4. Put in the tomato and cook till soft.
5. Add the ground paste and a little of the reserved water [if the mixture is too dry] , salt and mix well.
6. Cook till the raw smell of the masala disappears.
7. Put in the cooked beans and the reserved water and simmer till you get the gravy consistency.
8. Remove from heat and serve garnished with coriander leaves.

Check out the Blogging Marathon page to find out what my fellow bloggers are cooking this week....

Sending this to Susan's - My Legume Love Affair #43 hosted @Chez Cayenee and to Hema's Double celebration event - Murari Anniversary Giveaway

This Day That Year...

2011 - Aloo Nu Raita -Potato Raita
2010 - Omega 3 Fatty Acids and Awashanzhai - A Chinese restaurant review


Bon Appetit...

Dahi Idli | Idlis in Yogurt

One of the interesting ways to use dals is in combo with rice. The amino acids in the protein are better absorbed by the body when the pulse and rice are eaten together in the same meal.Read this article to find out more about why grains and pulse combination is an excellent way to obtain all the amino acids....

In the Indian diet, there are so many dishes that are cooked with grains and pulses together. Here is one popular dish - Idli - a combo of rice and urad dal, that is given a twist to make it all the more appealing..There is no specific instructions for this delicious recipe. Adjust the quantity to suit your taste buds...

I use:

Idlis
Fresh Curd / Yogurt
Chaat masala
Red chilli powder
Salt
Coriander leaves to garnish

1.  Whisk the curd with salt and keep aside.
2. Cube/ cut the idli into wedges.
3. Arrange the idli pieces on a serving tray.
4. Spoon out the curd over the idlis.
5. Sprinkle chaat masala and red chilli powder
6. Serve garnished with coriander leaves.

Note:

• You can also use left over idlis. Heat them in a microwave/ steam again in a idli cooker.
• Chaat masala and red chilli powder can be whisked into the curd along with salt.
• The curd mixture can also be seasoned with mustard, cumin seeds and curry leaves and then poured over the idli.

Check out the Blogging Marathon page to find out what my fellow bloggers are cooking this week....

This Day That Year...

2011 - Curried Pumpkin Soup and roundup of Complete My Thali - Subzi
2010 - Sukku Malli Kashayam - A kitchen remedy for dizziness/ upset tummy / nausea / indigestion / lack of appetite.
2008 - Microwave Basics


Bon Appetit...

Adzuki Bean Gravy

It was the orient that introduced me to this bean. Initially I did not have a clue to what to make with it and then I experimented and made this creamy dal that goes well with steamed rice and makes an excellent side dish for chapathi / poori.I usually prepare this in the pressure cooker and it gets done within half an hour which includes the time to get the ingredients ready.


I use:

Adzuki beans - 2 cups
Tomato - 1 large, ripe, chopped
Onion- 1, chopped
Garlic - 10 pods
Red chilli powder -1 teaspoon
Coriander powder- 1 teaspoon
Tamarind paste -1 teaspoon dissolved in 1/4 cup warm water
Curry leaves- a few
Salt to taste
Oil- 2 teaspoons
Cumin seeds -1 teaspoon
Coriander leaves to garnish

1. Heat a pressure cooker and roast the beans till a nice aroma arises. Keep aside
2. Put in the oil and add cumin seeds and curry leaves.
3. When the cumin crackles, add the onion and garlic and saute till the onion is translucent.
4. Put in the tomato and cook till mushy.
5. Add the tamarind extract, salt, coriander powder and chilli powder.
6. Mix well and simmer till it thickens a little and the raw smell of the powders disappear.
7. Add 4 cups of water and bring to a rolling boil.
8. Put in the roasted adzuki beans and pressure cook for 15 minutes or until the beans is cooked.
9. When the pressure releases, mash the dal lightly while still hot.
10. Serve garnished with coriander leaves.

This also serves as a delicious side dish to go with steamed rice....

Note:

• Instead of roasting the beans, it can also be soaked for 8 hours / overnight before preparation.
• Adjust tamarind and  red chilli powder to suit your taste.
• Mashing the dal lightly while still hot gives a thick and creamy consistency. This step is optional though.

Check out the Blogging Marathon page to find out what my fellow bloggers are cooking this week....


Sending this to Susan's - My Legume Love Affair #43 hosted @Chez Cayenee and to Hema's Double celebration event - Murari Anniversary Giveaway

This Day That Year...

2011 - Fusion food - Book review


Bon Appetit...

Channa Dal Spice Mix

The second week of Blogging Marathon #12 starts today.This is a blogging community started by Srivalli of Spicing your life and Cooking 4 all seasons fame.A year ago we blogged non stop for a month and that was the beginning of a wonderful journey in blogging.Each month we blog non stop for a week .For this month's edition, I have selected the theme 'Seven days of Delicious Dals'.

Dals are an integral part of the Indian cuisine.Dals are used in everything from soups,salads, side dishes, spice mixes and also along with rice.So this week I plan to present the different ways in which I love to use dals.

Spice mixes are a boon in the kitchen.They can be mixed with steamed rice and a dollop of ghee / a teaspoon of oil or can be used as a side dish when we are in a rush and have no time to prepare chutney / sambar to go with the tiffin items.

Today's spice mix is somewhat similar to my favorite Menthe Hittu - Fenugreek-lentil spice mix and Paruppu Podi- South Indian lentil spice mix.It is very handy when you need a quick fix lunch.

I used:

Channa Dal - 1 cup
Cumin seeds- 1 teaspoon
Peppercorns - 1 teaspoon
Red Chillies- 4

Salt to taste

1. Roast all the ingredients except salt in a heavy bottom pan till the dal turns golden brown. Cool.
2. Add salt and grind to a fine powder.
3. Transfer into an airtight container and use as required.

To serve :

Mix the required quantity of the channa dal spice mix with piping hot steamed rice. Add a dollop of ghee / sesame oil .Mix well and indulge....

Channa dal spice mix rice served with Potato roast and Onion Gojju

Check out the Blogging Marathon page to find out what my fellow bloggers are cooking this week....

Sending this to Susan's - My Legume Love Affair #43 hosted @Chez Cayenee...

This Day That Year...

2011 - Kollu Idli - Horsegram idli.


Bon Appetit...

Healthy Potato Soup For T & C

For this months edition of Taste and Create I was paired with Jennifer Sikora who writes at For Such A Time As This.Her blog features recipes,thoughts on life,book reviews,homeschooling and much more.

The recipe I chose from her blog is this simple yet delicious soup.I have made very few changes in the original recipe,like replacing toasted croutons for bacon. The soup was indeed delicious and warming....

I used:
Recipe Source:For Such A Time As This


Potato - 3,large,peeled and cubed
Onion- 1, peeled and roughly chopped

Vegetable stock- 3 cups
Corn flour - 2 teaspoons
Milk- 1/2 cup
Toasted croutons - a few
Salt and pepper to taste
Coriander leaves to garnish

1. Pressure cook potato and onion with half the vegetable stock for 10 minutes or till potato is soft.
2. Once the pressure releases, puree the potato and onion.
3. Heat this mixture in a pan and add the remaining vegetable stock.
4. Mix cornflour with milk and keep aside.
5. When the mixture starts boiling,add the corn flour mixture and let simmer till it boils.
6. Remove from heat and add salt and pepper to taste
7. Serve hot garnished with croutons and coriander leaves

Note:

• In the original recipe, the soup is garnished with cheddar cheese.I skipped it.
• Also garnishing it with coriander leaves was my idea.
• Add more vegetable stock / water to get the consistency of your choice.

It is fun creating dishes for  Taste and Create ...Would you like to join ? I am sure you will ,after you read this... Taste and Create , started by Nicole, is a food community where we are paired with another blogger and we get to taste and create the recipes from the partner's blog.Got you interested, didn't I? Just email Min @ cowgirlmin07@gmail.com with your name, blog name and a link to your blog to sign up.Hope to see you in the next edition of Taste and Create.....

Sending this soup to Priya's Healthy Diets -Warm Soups event

Bon Appetit...

Rasgulla For My BM Buddies...

One of the most memorable moment in a girl's [or womens] life is her wedding and after that is the time when she is being pampered by her near and dear ones. This second most important occasion in her life is definitely the baby shower.Valaikappu as it is known in TamilNadu,South India, is a function that also has a spiritual note attached to it.The meaning of this term is enveloping the women and the lil one growing inside her with a divine shield.

This is traditionally performed in the last trimester of the pregnancy.A small function is held at home..Friends and relatives are invited and they shower their love and blessings on the mother-to-be.She is anointed with Kumkum, turmeric and sandal paste and is adorned with bangles made of  Neem twigs, silver, terracotta,Iympon-a combo of 5 metals, gold and loads of glass bangles.[The number and type of bangles that is worn varies from culture to culture.Though the neem bangles fall off when they dry, the other bangles are worn till baby is born]. These rituals are believed to protect the mother and the child from harm and 'evil eyes'. Delicious food is then served for the mother and the guests.

The pregnant women is then sent to her maternal home so that she is given the tender loving care that only her mother is capable of giving her.During this time, a rich treasury of traditional practices such as dietary restriction, do's and don't,child care practices are also handed down from the mother to the daughter.

Right from the conception till the baby is born, the would-be mom is pampered by her near and dear ones and is treated with love and care.The happier the pregnant women , the healthier is the mother and the child.Isn't this period a golden phase in a women's life!

Are you wondering why I am writing this post now? Well,I am in the last trimester of pregnancy and my Blogging Marathon buddies have showered their love and affection by hosting a potluck party for my baby shower a few weeks ago.This is a very,very sweet gesture on their part!!I am overwhelmed.

Blogging Marathon was started by dear Srivalli of Spicing Your Life and Cooking 4 All Seasons fame,and the number of members taking part in this event have grown since its inception.We are now a group of close friends who discuss everything from food and recipes to how to make our blogs and life's better..In a nutshell, we are more like a family now :)

So when they announced that they are having baby shower in my honor,I was so thrilled and happy to see them churning out dishes from my blog.It was a total surprise for me! I am still wondering how they chose my favorites!Yes,we tend to post favorites in our blog, but these ladies have specifically chosen the ones that are my personal favorites.I did not have a clue to what they were up to until they invited me to the virtual pot luck party.Each and every dish that they prepared showed the amount of care and the love which went into each dish.

Thank you dear friends for this sweet gesture that made me immensely happy and I shall cherish this baby shower potluck party forever...

Here is glimpse of the delicious platter that they had set for me for the Baby shower....


Vaishali made these delicious Fruit and Nut pops that are chokeful of nutrients
Srivalli prepared this yummy and famous Chole for Bhatura.A protein filled treat for the tastebuds.
Pavani churned out my favorite Oriental Curd Rice.
Gayathri's South Western Tofu Scramble makes me drool.
Vardhini's - Pani Puri is sure to make the chaatwala jealous
Kalyani's - Peas Pulao and Tomato raita combo is a filling treat for the eyes and palette
I don't mind a second helping of Veena's - Peas pulao and raita.Yum...
Priya Vaasu prepared 6 delicious dish that really stunned me.They can be found here and here
As a lover of chaat,Kaveri tempted me with this delicious Aloo Channa Chaat
Aarthi's - Methi Matar Pulao makes use of my favorite herb- Kasuri Methi.
Chef Mireille who has just joined our BM group was so sweet to join in and she made this yummy -Purple cabbage rice
Cool Lassi(e)'s Coconut rice with toasted peanuts seduced my taste buds with some delicious side dish options that made me crave for more...
Suma baked this Eggless custard powder cake which looks more appealing in her space than in my blog!
Priya baked Eggless yellow sponge cake that is one of my latest trials and has turned out so beautiful...
Pradnya's Bread Pizza, a delicious and quick snack that I love to indulge in..

When love is poured like this, all I can think  is that I am truly blessed to have a loving group of friends like you gals.....

And as a Thank you , I have invited them for a small 'snack session' at home.Initially I wanted to serve them with a whole meal cooked for this occasion but then due to certain constraints,decided on this 'sweet,kaaram and kaapi' ...

I wanted to indulge in my favorite stuffs along with my BM buddies...

Rasgulla, Sev and South Indian Filter Coffee....

Rasgulla or Roshogolla as they are fondly called in Bengal, is considered to be the 'King Of Indian Sweets'. Rasgulla is prepared from cottage cheese and is cooked in sugar syrup. These spongy balls are so delicious that they will have you craving for more...

There is a debate pertaining to the origin of these spongy,white beauties. It is said that it originated in Orrisa and later when the Oriyan and Bengali cuisine amalgamated, it found its way into the list of 'Bengali dishes'.....

The preparation is fairly simple and here it is for you...

You need:

Fresh Homemade paneer prepared from 2litres milk
Sugar- 1 1/2 cups
Water - 4 cups

1. Take the paneer in a plate and knead softly for around 10 minutes. The texture should be smooth to touch. Also the paneer must not have a trace of water.
2. Heat a pressure cooker with the water and sugar and wait till the sugar melts.
3. Meanwhile make small balls of the paneer.Roll the balls smoothly else they will break up when cooked in the syrup.Keep aside.
4. When the sugar syrup comes to a rolling boil, gently drop in the paneer balls and simmer .Close the pressure cooker and cook for a whistle.
5. After the pressure releases, carefully open the lid and check if the balls have doubled in size and are spongy to touch .Else cook them in low flame for a few more minutes, covered but without the 'weight' for the nozzle.
6. Once done, remove from heat and serve with / without the sugar syrup.

 

Note:

• Use fresh paneer. If you have stored it in the fridge, let it come back to room temperature before you proceed.
• Drain the whey completely before kneading. 
• The sugar used depends on your taste.The syrup prepared with the about quantity of sugar was just right.Adjust according to your taste.
• Cardamom powder can be added to the sugar syrup. I am not a huge fan of cardamom so I have omitted it in this recipe.

Hope you liked this simple snack treat from my place...

As per the customs, guests are offered Glass bangles and kumkum after the baby shower... These are for you my dear BM buddies.....

 

Bon Appetit...

Poha Idli | Aval Idli

If I was a poet or a writer, I would have written an ode to the famous South Indian breakfast star - 'The soft and fluffy Idli'. Any household in South India is bound to have this delectable super soft idli for breakfast at least a couple of times a week.Such is the fame and the ease of preparing this filling and healthy breakfast dish.Since I cannot aptly express my 'ode', I chose it as the theme for this last month's edition of Blogging Marathon # 11, an event started by Srivalli.Unfortunately I could not post it on that day, so here it is now..Better late than never ,rite....

Though most of us are familiar with this breakfast dish, here is a little note for those who are reading about this for the first time. Idli or Idlly as it is known, is a steamed savory cake prepared using rice and urad dal. A little bit of fenugreek seeds are also added, These 3 ingredients are soaked and ground to a smooth paste.Salt is added and the batter is allowed to ferment and then it is steamed in molds to get the soft and fluffy idlis.

 

Idli stands are available to steam the idlis. The one above is the traditional vessel and has two or more plates.Sufficient water is placed in the main vessel. A white cotton cloth is spread on the molds and then the batter is poured into it and steamed. Once done, the idli molds are sprinkled with water and then the idlis are ' peeled' and served. Those who have tasted idlis prepared in this vessel will vouch for its taste and aroma which is one step ahead of those prepared in the idli stands.

The history of Idly can be traced back to the Sangam period and has been a favorite dish ever since.This dish is served with sambar and chutney and sometimes with Milagai Podi- a lentil spice mix.

There are many varieties of this idli and now numerous instant idlis have come up keeping pace with the need for a quick breakfast.I have prepared quite a few varieties and have listed them at the end of this post...

For today's post,  I am sharing with you Poha Idli made with pressed rice. Though it looks like the regular idli,it is extremely soft and delicious.

I used:

Idli rice - 1 cup
White urad dhal - 1/4 cup
Pressed rice / Aval / Poha / beaten rice - 1/4 cup
Salt to taste

1. Wash and soak idli rice and urad dal in two separate containers for atleast 4 hours.
2. Drain water from the rice and urad dal.
3. Grind the urad dal to a fine paste [adding very little water] and remove the batter into a vessel.
4. Grind the rice along with the beaten rice to a fine paste adding a little water.
5. Remove this into the vessel with urad dal paste.
6. Add salt and mix well.
7. Cover and keep aside over night or at least 8 hours till it doubles its volume.Mix well.
8. Pour this batter into greased molds and steam till done approx.10-15 minutes
9. Serve hot with Sambar / Chutney
   

Note:

After fermentation, transfer the batter into small containers and store in the fridge. This batter keeps well for 3-4 days in the refrigerator.Do not use if the batter remains for a long time and turns sour.

Here is a list of idli's from my kitchen....

To prepare these varieties the batter needs to be fermented...

The Regular Idli 

Oats Idli 

Kollu Idli-Horse gram idli

Instant varieties...

Rava idli
Wheat rava idli 
Vegetable Oats Rava Idli

Instant Oats Coriander Idli
Instant Oats, wheat and corn Idli

Ways to use up left over idlis

Masala Idli
Idli Upma

Bon Appetit...

New Year Wishes and 5th Blog Anniversary...

Dear Friends....

As another New Year Comes Around,

May It Bring For You 

New Hopes...

New Dreams...

New Aspirations...

New Opportunities...

And New Joys.....

Wishing you all a very Happy, Prosperous and Joyful New Year....

Today marks my blogs 5th anniversary. It has been a very exciting and fun fill journey all this while and I am hoping that it will continue as such... Thanks a lot dear friends for coming along with me all these years and supporting my blog all along....