Friday, April 28, 2006

Sweet Mango Bobbatlu


Mango pulp - 2 cups
Jaggery - 1 cup
Cardamom - 6no crushed
Sesame seeds - 2 tspn
Ghee 2 tablespoons
Maida(all purpose flour)- 1 1/2 cup
Oil 2 teaspoons
Ghee for frying
Saffron strands for garnishing.

Heat ghee in a non stick pan and add Mango pulp,jaggery to it. Cook on a medium heat and continue to stir until the mixture becomes thick and leaves the sides of the vessel.Add the crushed Cardamom,Sesame seeds and mix well. Remove from heat.
Take flour in a bowl add the mango pulp along with little amount of water,oil and make a soft dough. Keep it aside for 45 minutes covering with a damp cloth.After 45 min,knead with the oil and make small balls.
Ready to make Bobbatlu
Roll each ball on a floured surface into a circle.Heat the tawa,place Chapathi and add a spoon of ghee around it.Roast it and shallow fry bothsides still there are light brown spots.Garnish with Saffron strands and Serve hot.
This is my entry to Mrs. Indira's JFI event.

Monday, April 24, 2006

"C" for chilled "Carrot" Soup


The nutrients in carrots
Strengthen the immune system
Help regulate metabolism
Help maintain healthy skin
Help maintain vision
Help protect cells

Studies show that the nutrients in carrots may reduce risk of...
High blood pressure
Heart disease
Some types of cancer

Carrots are nature's BEST source of the powerful antioxidant Vitamin A!Anti-oxidants protect cells from free radicals which can damage the basic structure of healthy cells.Carrots are also a natural source of Vitamin C & dietary fiber, and packed with the powerful antioxidants beta-carotene and alpha–carotene.
They have nofat, saturated fat, or cholesterol, are low in sodium and are a good source of potassium.
Chilled Carrot soup

Carrots - 3 no
Asparagaus - 4 stalks
Onion(Big) - 1,chopped
Ginger - 1/2 inch
Ground Pepper - 1tspn
Olive oil(or any edible oil) for cooking
Coriander leaves,Thyme leaves for garnishing.

Heat pan with a 1 tpsn of oil and saute Onions.Add chopped Carrot and cook till tender.Add Asparagus(white ends removed) and cook in simmer until the asparagus are very tender.Remove from the heat.Transfer all the ingredients to blender.Add 1 cup of water,salt,ginger and pepper.Blend until smooth.Return puree into to pan.Heat until hot.Remove from heat and garnish with coriander leaves,thyme leaves and refrigerate until ready to serve.
Serve chilled carrot soup with grated carrot on a piece of bread.

Friday, April 21, 2006

Romaine Lettuce Dal

Lettuce Pappu
Romaine Lettuce:
Romaine Lettuce:[ roh-MAYN ] said to have originated on the Aoegean island of Cos,so it is also called Cos lettuce. Romaine's elongated head has dark green outer leaves that lighten to pale celadon in the center. The leaves are crisp and slightly bitter and the crunchy midrib is particularly succulent.

The leafy green vegetable is used in salads, cooked vegetable dishes, and is commonly used on sandwiches,burgers etc.

How to buy
When purchasing lettuce, look for freshness, selecting lettuce that does not have wilted and discolored leaves.

To store lettuce, wash the lettuce and dry the leaves with paper towels, seal or wrap it securely in plastic and place it in the coolest part of the refrigerator, which is generally located in the rear and lowest shelf section of the refrigerator.Keep away from Apples, as ethylene gas they give off will turn the romaine brown.

Like all lettuces romaine has a vary high water content and very few calories(about 10 calories per cup). Generally, the darker the green, the more vitamins and minerals (beta-carotene, calcium and iron, etc.) So it should be no surprise that romaine is the most nutritious of all lettuces. Romaine is an excellent source of vitamin C (more than 5 times that of iceberg lettuce).
Actually,We bought it for doing salad but i tried it with dal and it came out with good taste, so we both enjoyed our afternoon meal with this delicious and nutricious dal along with salted fried chillies and vadiyams.

Romaine Lettuce - 3 leaves
Toor dal(Kandi Pappu) - 1cup
Onion - 1,finely chopped
Tomato - 1,chopped
Greenchillies - 2 no
Garlic - 3 pods,crushed
Coriander leaves - 2sprigs, chopped
For Seasoning:
Mustard seeds(Aavalu) - 1tsp
Cumin seeds(Jeera/jeelakarra) - 1 tspn
Turmeric pwd - 1/2 tspn
Asafoetida(Inguva/Hing)- 1pinch
Redchilli pwd(Optional), Salt to taste.

Boil Toor dal and keep it aside.Heat 1 tspn of oil in the pan ,add mustard seeds.Musatrd seeds start splutters then add jeera,hing and fry upto jeera changes goldenbrown color.Now add garlic,chopped onions fry till Onions become soft.Add chopped tomato and saute for 2 miniutes.
Add lettuce leaves,green chillies,turmeric to the pan and stir for 2 minute and pour 2cups of water and keep lid on the pan.Cook for 7 minutes and add boiled Toordal,Salt to it.Mix well with laddle and cook for another 7 minutes in medium flame.Garnish with corinder leaves and serve hot with steaming Rice, Sailu's" Uppumirapakayalu" and with "Papads".
See for variety of dals from Priya's Everyday dal and Indira's Menthikoora Pappu

Monday, April 17, 2006

"Little Hearts"-"Palmiers"

Palmiers are thin, buttery puff pastry cookies that are glazed and baked to a caramelized crunch. They're a French invention, hence their name, which translates to palm, because their shape resembles palm fronds. They're also called palm leaves and elephant ears.Palmiers are pronounced as "pahlm-YAYS"in "French".I have taken this recipe from InaGarten's "BarefootContessa".I used coconut instead of cinnamon pwd.

1 Roll of puff pastry
1 cup of sugar
1/2 cup of dessicated coconut

Crispy,Flaky,Sweet Palmiers

Preheat oven to 425F.Line a large baking sheet with aluminium foil r parchment paper and spread butter on it.Thaw Puff Pastry Roll before using.Roll out puff pastry on a floured surface into Rectangular shape.In the meanwhile mix sugar and coconut pwd into a bowl and spread it on a levelled surface.Place the pastry roll on the above of the mixture and press gently.Sprinkle the mixture on the top of puffpastry.Start rolling from the leftside and bring it to the middile and do the same thing from the right side until it reaches the center.Place it in a paper and keep in freezer for 10 minutes.Cut 1/2" size pieces.Press each piece with palm and place each palmier on baking the oven
Bake it for 7 minutes , until it turns to golden brown.Meanwhile combine corn syrup with ½ tablespoon water.Coat palmiers by using brush with corn-syrup mixture and then bake for 4 minutes.Turn cookies and brush with corn syrup another side and bake until golden brown,another 3 minutes.Cool on wire racks and store for up to a week in an air tight container.

This is my entry to “Blog Party - Bite Sized Desserts” by hostess Stephanie of Dispensing Happiness.

Friday, April 14, 2006

"Sweet Pongal "&"Sweet Temple"

Ingredients for (Chakkera Pongali/Sakkarai Pongal):
Sona Masoori Rice - 1 1/2 cup
Split Green gram dal(Pesara Pappu/Payatham Parippu/Moong dal/Hesara bele/Cherupayar parippu/Mugachi dal)- 3/4cup
Fresh r Frozen Grated Coconut(Pachi Kobbari/Thengai/Nariyal)-1/2cup
Jaggery(gur) - 2 cups (400 gm)
Ghee - 1 cup
Milk (Palu/Dhoodh/Pal)- 1 cup
Cashew nuts(JeediPappu/Kaju)- 10no
Raisins(Draksha/Kishmish)- 8no
Cardamom powder(Ellakai/Elaichi)- 6no(crushed)
Sweet Pongal
Heat kadai with a tspn of ghee ,roast green gram dal till it changes to lighter golden color.Wash the rice and add green gram dal with 2 1/2 cups of water and 1 cup milk ,grated coconut in the pressure cooker pan.Rice & dal should cook so soft.Keep it on the medium flame.Take another vessel add jaggery,water and cook on a low heat till the jaggery melts.I will grate jaggery with knife before adding it to water because flakes will take less time to dissolve.Strain the jaggery to remove the dirt by using a muslin cloth.Put the syrup once more on the heat and stir till it starts slightly bubbling.Add powdered Cardamoms,ghee to jaggery & Mix well.Add cooked rice(along with dal) to jaggery and stir well and remove from fire after it becomes soft and no lumps.Heat the 3tbsp ghee.Fry the cashewnuts and raisins and add to the pongal.Mix well and serve hot.
When the Sweet Pongal is ready, it is offered to the "God" on a new banana leaf along with other traditional delicacies,like vadas,payasam etc on auspicious days.

Thursday, April 13, 2006

Happy Tamil New Year & Vishu

Puthandu Nal Vazthukal 2006
"Puthandu" or Tamil New Year falls in the month of Chittirai (April) as per the Indian almanac.It is celebrated by Tamilians all over the world which is supposedly the day when Lord Brahma started creation. Tamil New year is also known as" Varusha Pirappu". ‘Varusham’ is the Tamil word for ‘year’ and ‘Pirappu” can be translated as ‘birth’ or ‘beginning’.Puthandu or Varusha Pirappu is significant as it is believed to be indicative of how the rest of the year will be. Therefore, people only entertain positive thoughts and engage in meaningful activities on this day.This is followed by the ritual bath and a visit to the temple to pray for a prosperous and happy New Year.April 14th also happens to be the Bengali New Year Day, Naba Barsha, which begins with the ‘Prabhat Pheries’ (an early morning procession) with songs and dances welcoming the New Year.In Kerala ‘Vishu’ is celebrated by Malayalees commemorating the beginning of the astronomical New Year in the Malayalam Calendar.Today(April 14th)is "good friday" also.
On this New Year day early in the morning, the entrance is decorated with 'Kolam'(Rangoli)is done with raw rice flour.The doorways are adorned with mango leaves to mark the auspicious occasion.A pot with five mango leaves and a coconut, lit joss sticks, a tray of flowers, betel leaves, arecanuts, comb of bananas and the sweet rice are offered to the Sun God and Lord Ganesh to complete the pooja. A coconut is broken by the head of the household and incense is burnt.Vadai,Payasam, Parupu,Sakkarai Pongal and Mango Pachadi prepared as "nivedhyam".

Wednesday, April 12, 2006

"B" for Beetroot Paratas

Beetroot's main benefits are that it contains no fat, very few calories and is a great source of fibre.
An average sized cup(250 ml) of sliced beets will contain:
Food energy 31 cal (130 kJ)
Carbohydrate 8.5 g
Dietary fiber 1.5 g
Folate 53.2 µg
Phosphorus 32 mg
Potassium 259 mg
Protein 1.5 g
I am inspired and followed by SaffronHut's Spinach Cheese Parata.I like PARATA,PAROTA because it is not a daily intake for southindians.My mom used to do Radish parata.So ,i added Beetroot instead of Radish.
Beetroot Paratas
Wheat flour - 4 cups
BengalGram flour(Sengapindi/Kadalamavu/Besan)-1 tspn
Beetroot - 2 no
Greenchillies - 2 no finely,chopped
Coriander leaves - 2 sprigs
Garlic pods - 2 no,crushed
Ginger - 1/2 inch
Sesame seeds(Nuvvulu/Til/Ellu) - 1 tspn
Ground Cumin(Jeera)- 1tspn
Grated cheese - 1/2cup
Red chilli pwd and Salt to taste
Add salt to the Grated Beetroot and keep it for 10minutes.Then squeeze the water(I used this water for making dough)from Beetroot and add Jeera,Greenchillies,Ginger-Garlic(both crushed),Coriander leaves,grated Cheese and mix well & cover with a lid.Add 2 tbsp of Oil,Beetroot water,Salt,Redchilli pwd,Besan to Wheat flour.Mix well, add enough water to knead to a soft dough.Cover with a damp cloth and keep aside for 15 minutes.
Parata dough made into a lemon size
Divide the paratha dough into small balls.
Stuffing  beetroot mixtureRoll out each ball with a rolling pin into a small circle, make the beetroot stuffing into a small ball size and place in the centre of the chapathi.
Closing the edgesBring the edjes into the middle and rollback into a ball.
Flatten the  balls into CircleFlatten these balls and roll out into medium sized chapathis on a lightly floured board.
Heat tawa over a medium heat,add some ghee and place paratha.
Paratas on Tawa

Keep flame in sim,spread Oil and fry it bothsides.Parata bubble up and chages to goldenbrown color.
Ready to eat Partas &  ChickPeas -Cauliflower gravy Serve hot with dal r any gravy.

Monday, April 10, 2006

"A" for "Apple Basundi"

1 litre Milk
4 tbsp Sugar
3 medium Apples, grated
Ground Cardamom -8 no(Ellakkai,Elaichi)
Raisins 7no
Pistachios -6no, crushed coarsely
Almonds - 6no crushed coarsely
Saffron 3 strands
Put milk to boil in a large deep pan,stirring occasionally.When it starts boiling, reduce heat and boil.Stir frequently, till milk becomes to 2/3 of its volume.Soak Saffron in 2 tsp. hot milk, keep aside.Add the grated apples to the milk with sugar and cook for 10 minutes.Sprinkle cardamom pwd ,saffron milk into to the boiling milk and mix well.
Blanching Almonds:Just add almonds with a quarter cup of water and microwave on HIGH for 2 minutes.Allow to stand for 2 minutes, drain and then peel and chop coarsely.Fry Raisins,Cashewnuts in the ghee and Add Pistachios,Almonds to boiling milk.Boil for another 3-4 minutes.Take off from fire and allow to cool completely, chill in refrigerator for 1 hr and serve.

Friday, April 7, 2006

Foodblogger's Meme

A Foodblogger's Meme Around The World

This is my first meme since I started blogging for 1 month.I am happy to see so many bloggers around me.I have been tagged for this meme by Anthony's

1.These r the 4 recipes I have recently bookmarked from foodblogs to try:

-Homemade Soy MilkbyIndira

-Tapioca CakebyPushpa

-Banana Muffins by Saffron Hut

-Spinach Cheese Paratha at Saffron Hut
(I tried Paratas)

2. A foodblog in my vicinity:

Santhi'sMe and My kitchen

3. A foodblog (or more) located away from me:

- Surys(Lima)Beans and Delhi Ch(a)t

4.The blogs which i found recently:

-ShammisFood,In The Main
from Indira

-Vaishali'sHappy Burp
from Sailu's food

-Revathi's En Ulagam

-Priya'sPriyasKitchenfrom Indira

5. Any people or bloggers you want to tag with this meme?

-Annita'sMy Pleasure ..My Treasure


-Tanuja's KodalisKitchen


-Shilpa's aayisrecipes



-Lakshmi'sIndian Rasoi

- VKN's My Dhaba

-BDSN'STaste Corner

So,Iam ending up here coz list is so big.

Wednesday, April 5, 2006

Crunchy Taco Shells

I like Corn(Mokkajonna kanki,Mokkacholam) always.Mom used to prepare "Sundalu" by soaking overnight(dried corn seeds)after seasoning it with jeera it will be tasty with hot rice.So,after searching on web i got these little information about the nutritional facts of todays recipe.
Crunchy Tacoshells
Corn(Yellow) is low in Saturated Fat, and very low in Cholesterol and Sodium.
Carrot:This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Vitamin C,B6, Potassium and Copper, and a very good source of Dietary Fiber, Vitamin A,K and Manganese.
Cilantro(Coriander):It is also very low in Saturated Fat and Cholesterol & a good source of Thiamin and Zinc,Dietary Fiber, VitaminA,C,E,K,B6,Riboflavin,Niacin,Folate,Pantothenic Acid,Calcium,Iron,Magnesium, Phosphorus, Potassium, Copper and Manganese
Chickpeas:(r also called Garbanzo beans)r high in Fiber so,it decreases serum glucose and cholesterol(help to stave off heart attacks and strokes)and decreases insulin requirements for people with diabetes.
Crispy Jumbo Taco shells - 2no
Onion - 2,finely chopped
Green bell pepper -1,thinly diced
Red bell pepper-1,thinly sliced
Garlic pods - 1 no
Ginger 1/2", crushed
Cloves - 2 no, crushed
Ground cumin -1 tspn(Jeera)
Chopped fresh Cilantro - 3Sprigs
Lettuce -1,finely chopped
BrownChickpeas - 1 cup(Soaked & Boiled)
Corn seeds(tender one)-1cup
Puffed Rice(Borugulu/Pori/Murmura)- 1 cup
Redchillipwd and Salt to taste
Shredded Cheddar Cheese-2tspns
Lemon juice-1/2tspn
Oil for cooking
Crunchy TacoShells
For Filling JumboTaco Shells:
Heat oil in heavy large skillet over medium-high heat.Add cumin seeds when it chages color then add Onion,Tomatoes,Garlic,Ginger and sauté until soft,upto 5 minutes.
Add grated Carrot,boiled Chickpeas,Cornseeds,chopped Lettuce,Redchillipwd,Salt along with 2tbspn of water(I used the stock of Chickpeas),stir well and place the lid for 4minutes.(It should be dry when u add puffed rice.)FilledTacoshells
Add Puffed rice,Lemonjuice,sprinkle Cilantro leaves on that and mixwell.Use a Spoon to scoop up the mixture into Tacoshells.Serve,passing small grapetomatoes,Cheese,Cilantro as garnishes.

This is my entry to “Virtual Cooking Competition~Appetizers“, hosted by VKN of My Dhaba.

CorianderRice with RadishRaita

Rice - 2 cups
Green chillies - 3
Coriander - 3 bunches
Ginger - 1" piece
Cumin seeds(Jeera/Jeelakarra/Jeeragam)- 1tsp
Bay leaf-1
Cinnamon stick-1/2inch
Cloves- 5 nos,crushed
Garlic - 3pods
Cardamon- 2 nos crushed
Bay leaves- 1 no
Ghee - 2 tbsps
Wash the Rice and cook seperately.
Grind Coriander leaves,green chillies,ginger,garlic into a paste.In a pan, heat the Ghee,fry Peanuts and keep it aside.Fry the Onions and Greenchillies until it changes to goldenbbrown color.In the same Ghee, add Jeera, after it splutters,add the grinded Coriander paste,Turmeric,Bay Leaf,Cloves pwd,crushed Cardamon,Cinnamon pwd ,fried Peanuts & add Salt and Redchilli pwd if neccessary.Fry until raws smell goes.Now add Rice and mix well.Garnish with Corinderleaves and serve with any raita.But now I did RadishRaita.
Grated RedRadish-2 Bunch
GreenChillies-2no,finely Chopped
Salt to taste
Corinder Leaves - 2 Sprigs
Take a bowl add Grated small Red Radish,finely chopped GreenChillies,Jeera pwd,Ginger paste(r Ginger pwd),Curd,Salt.Mix well.Garnish with Corianderleaves and serve chill.

Monday, April 3, 2006

Sundakkai Vatral Kozhambu

"Sundakkai"s botanical name is "Solanum torvum" and "Turkey Berry" in English,"Bhankatiya, katai in "Hindi","Usthikaya" in Telugu and "Sundakkai" in Tamil.
Sundakkai is soaked in buttertmilk,salt and dried in "sunlight".It tastes bitter ,salty.So these are called "Vatral" after dried in sunlight.
This kozhambu(Tamarind gravy) can be a fiery tasting but equally great & tasty preparation.This is prepared in two variations.One using no Garlic/Onions , another using Both Garlic and Onions .This is more on Sour side and also a little HOT.
Sundakkai Vatral - 7 no(Usthikayalu in Telugu)
Tomato-1(small) chopped
Drumstick Pieces -6
Garlic-2pods crushed
Ginger-1/2 inch crushed
Curry leaves - a few
Mustard seeds - 1/2 tsp
Red Chilli powder - 1 tsp
Sambar powder - 1 tsp
Turmeric powder - 1/4 tsp
Tamarind paste - 1lemon size(or)1tbspn paste
Pepper -1/2 tspn
Oil - 3 tbsps
Salt to taste
Sundried Sundakkai
In a pan,heat Oil,fry "Sundakkai" in goldenbrowncolorand keep it aside.Add Mustard seeds in the same pan let the mustard starts to crackle, immediately add Asafoetida and coarsely broken Pepperafter spluttering,add Onions,crushed ginger-garlic,turmeric pwd & saute for a while.Then,add chopped tomato,Drumstick pieces fry for a while.Add fried Sundakkai,Redchilli,Sambar pwd,Tamarind paste and Salt to that along with some water and bring to a boil and let it simmer for another three minutes until u will get the aroma of sambar pwd.Serve Hot KaraKozhambu with steamimg Rice.See this link for about Sundakkai in
in English

This is my entry to “The Spice is Right - Ancient Spices” food blog event,by Barbara's Barbara of Tigers and Strawberries.


Saturday, April 1, 2006

Coriander Vada

Coriander Vada
Once,I had these Coriander vadas in one of Chennai's restaurant.So,i added coriander to vada batter and got the same taste.
Ingredients for Coriander(Kotthimeera) Vada:
2 cups of Urad dal
5 Green chillies
1 Inch Ginger
1 bunch of corianderleaves(Kotthimeera in Telugu,Kothamalli in Tamil,Kothambir in Kannada)
2 Chopped Onions
2 Sprigs of Curry leaves
Salt to taste
Oil for frying
Wash, soak dal in water for 3 hrs.Drain and grind along with green chillies,ginger into a smooth batter with a less amount of water.Add Chopped Onions,Chopped coriander leaves,chopped curry leaves,salt to the batter and mix well.Heat oil in a deep frying pan.Wet the palm, take some batter and flatten to a round shape, make a hole in the center with finger and slowly slide into the hot oil.Fry both sides till golden brown. Serve hot with Bengalgram dal(Senagapappu in Telugu,Kadalaparupu in Tamil)Chutney.

Bengalgram Dal Chutney:
1 cup of Bengalgram Dal
4 GreenChillies
1 inch Ginger
1 Tomato
4 sprigs of coriander leaves
Oil - 3tspns
Mustard seeds(1/2tsp),Redchillie-1,curryleaves -4 for Seasoning
Heat oil in the pan and fry BengalgramDal,until it turns goldenbrown color&keep it aside.Fry GreenChillies,tomato,ginger in another of oil.Mix all the ingredients,salt,corinder leaves and grind it into a thick paste.Season it with mustard seeds,redchilli&curryleaves.