"Little Hearts"-"Palmiers"

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.

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

Method
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 sheet.
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.

"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)

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.

Happy Tamil New Year & Vishu

"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".

"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.

Ingredients:
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
Method:
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.

Divide the paratha dough into small balls.
Roll 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.
Bring the edjes into the middle and rollback into a ball.
Flatten 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.


Keep flame in sim,spread Oil and fry it bothsides.Parata bubble up and chages to goldenbrown color.
Serve hot with dal r any gravy.

"A" for "Apple Basundi"

Ingredients:
1 litre Milk
4 tbsp Sugar
3 medium Apples, grated
Ghee
Ground Cardamom -8 no(Ellakkai,Elaichi)
Raisins 7no
Cashewnuts-6no
Pistachios -6no, crushed coarsely
Almonds - 6no crushed coarsely
Saffron 3 strands
Method:
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.

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
Kitchen

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

-MenuToday'smenutoday

-Tanuja's KodalisKitchen

-Karthi'sKitchenmate

-Shilpa's aayisrecipes

-Priya'ssugarsspices

-Sailu'sSailusFood

-Lakshmi'sIndian Rasoi

- VKN's My Dhaba

-BDSN'STaste Corner

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

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.

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.
Ingredients:
Crispy Jumbo Taco shells - 2no
Onion - 2,finely chopped
SweetGrapeTomatoes-7
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
Carrot-2no,grated
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

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.)
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.
vcc q1-2006

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

CorianderRice with RadishRaita

Ingredients:
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
Peanuts
Ghee - 2 tbsps
Method
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.
RadishRaita:

Ingredients:
Grated RedRadish-2 Bunch
Curd-3Cups
GreenChillies-2no,finely Chopped
Jeerapwd-1Tspn
Ginger-1",crushed
Salt to taste
Corinder Leaves - 2 Sprigs
Method:
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.

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.

Ingredients:
Sundakkai Vatral - 7 no(Usthikayalu in Telugu)
Onions-1,chopped
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
Asafoetida(Inguva/Perumgayam/Hing)
Pepper -1/2 tspn
Oil - 3 tbsps
Salt to taste

Method:
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.

RecipeSource:Aunty

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
Preparation:
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
Method:
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.
RecipeSource:Aunty

Boondhi Ladoo

Ingredients:
2 cups gram flour(Senagapindi,Besan)
2 cups of sugar
2 cups of water
A pinch of yellow color
4 cardamoms crushed
cashewnuts
Making sugar syrup:
Take a vessel add 2cups of sugar and 2 cups of water and make a sticky syrup of one-thread consistency.Add crushed cardamom pwd and cashewnuts.
Preparation of Ladoo:
Mix gram flour with just enough water to make a thick batter.Add the yellow color and mix well without any lumps.Heat oil.Hold strainer on top with one hand and pour batter into the sieve and spread batter into circular moments so that drops will fall into the pan.Fry till pale golden color and drain out and place on tissuepaper.Continue till all the batter is used.Drain thoroughly and put them immediately into the sugar syrup and mix well.While still warm,shape the syrup-coated boondis into round ladoos,and leave till cool and keep open to dry, before storing in containers.

This is the entry for Anthony's Curry Mela 12th.

HAPPY UGADI & GUDI PADWA

Ugadi name has been changed from Yuga Aadi (Yuga + Aadi means beginning of New age).
It is the Telugu New Year day celebrated on Chaitra Suddha Padyami, the first day of the bright fortnight in the month of Chaitra. This festival is known as"Gudi Padwa" in Maharashtra and"Ugadi"in Karnataka and Andhra Pradesh. It is a day of great joy and happiness.This year it is called as "VyayaNamaSamvatsaram"
It is believed that the creator of the Hindu pantheon Lord Brahma started creation on this day - Chaitra suddha padhyami or the Ugadi day. Also the great Indian Mathematician Bhaskaracharya's calculations proclaimed the Ugadi day from the sunrise on as the beginning of the new year, new month and new day. The onset of spring also marks a beginning of new life with plants (barren until now) acquiring new life, shoots and leaves. Spring is considered the first season of the year hence also heralding a new year and a new beginning. The vibrancy of life and verdent fields, meadows full of colorful blossoms signifies growth, prosperity and well-being.
Predictions of the Year :
Ugadi marks the beginning of a new Hindu lunar calendar with a change in the moon's orbit.It is a day when mantras are chanted and predictions made for the new year.Traditionally, the panchangasravanam or listening to the yearly calendar was done at the temples OR on television sets.The day, however, begins with ritual showers followed by prayers, and then the eating of a specific mixture of -"SHADRUCHULA SAMMELANAM"
"Neem flowers for "Bitterness"
Jaggery for"Sweetness"
Raw Mango for"Vagaru"
New Tamarind Juice for"Sour"
Red chillie pwd for"Hot"
Salt for salty taste
This mixture, called "Ugadi Pachhadi" in Telugu and "Bevu-Bella" in Kannada, symbolizes the fact that life is a mixture of pleasure and pain, which should be accepted together and with equanimity.People wake up before the break of dawn and take a head bath after which they decorate the entrance of their houses with fresh mango leaves.Houses are given a thorough wash.People wear new clothes.Ugadi Pachchadi is taken with empty stomach after giving "Nivedhyam" to god.The significance of tying mango leaves relates to a legend. It is said that Kartik (or SubramanyaSwamy)and Ganesha, the two sons of Lord Siva and Parvathi were very fond of mangoes. As the legend goes Kartik exhorted people to tie green mango leaves to the doorway signifying a good crop and general well-being.People perform the ritualistic worship to God invoking his blessings before they start off with the new year. They pray for their health, wealth and prosperity and success in business too. Ugadi is also the most auspicious time to start new ventures.Special dishes are prepared for the occasion. In Andhra Pradesh, eatables such as "Pulihora", "Bobbatlu" and recipes made with raw mango go well with the occasion.In Karnataka ,"puliogure"and "holige". The Maharashtrians make "puran poli".Mangoes with salt, powdered mustard and powdered dry red chilli and a lot of oil to float over the mangoes. This preparation is called "Aavakai" and lasts for a whole year."UGADI" is thus a festival of many shades. It ushers in the new year, brings a rich bounce of flora and fills the hearts of people with joy and contentment.

VeggieBurger

Ingredients:
SesameHamBurger Buns-4(For 2 people)
2 Lettuce leaf
4 roasted Red pepper strips
6 Cucumber slices
3 Onion rings
4 Tomato slices
1 cabbage leaf
2 boiled&mashed Potatoes
1 GreenChilly
1/2 cup chopped Spring onions
1/2 cup chopped Onions
1t sp red chilli pwd
Salt to taste
Oil for cooking
2 tspn Butter

Patties Preperation:
Take mashed Potatoes in a bowl add chooped onions,spring onions,ginger garlic paste, Breadcrumbs,red chilli pwd,salt to taste, and mix it thoroughly. Add more bread crumbs 1 tspn of rawa(sooji)if mixture is too wet.Make it into a small balls and flatten it into round shape. In a large skillet, heat oil over medium heat.Form mixture into patties and cook about 4 minutes per side until patties have formed a dark brown crust.Heat butter and apply to burger buns.
Top burger with roasted peppers, cucumber and onion slices and fresh tomato,lettuce.Drizzle with pepper.Keep Patties in the middle and cover with lettuce and tomato as 3 rd layer and finish it by topping it with burger bun.Serve in a plate with "French fries".
Veggie Burgers are lower in fat and cholesterol and high in Fiber.

Spicy Spaghetti Pulov with Orange juice

Ingredients:
1 small packet of long Spaghetti
1 cup chopped Onions
3 Green Chillies
1 cup of diced Carrot
1 tomato chopped
1 tspn Ginger-Garlic paste
1 tspn Garam masala pwd
1 BayLeaf
1 tspn RedChilli pwd
1/2 tspn pepper
1/2tspn Soysauce
Salt (as required)
Oil for cooking
1/2 tspn Butter(Optional)
Pudina leaves for garnishing.
Method:
Bring a large pan of water to a boil. Drop the Spaghetti and add 1 tspn of oil into the water and boil for 10-12 minutes.When Spaghetti boils,Drain the water.
Take another pan heat oil,ginger-garlic paste fry it for a while and then add chopped onions,greenchillies,bayleaf,crushed clove,diced tomato,garam masala pwd,salt and red chilli pwd and stir for a while and add carrots,soy sauce,add 1/4 cup of water keep lid for 5 minutes.When the gravy becomes thick add boiled spaghetti and sprinkle pepper ,butter & mix well.Place Spaghetti in a plate and garnish with pudina leaves which gives nice aroma & good for health.Serve hot with tomato sauce and Orange juice.I think this is the best combination of HOT & COOL.
This is my entry to Hooked on Heat's Fusion theme of this month.

Mint Pilaf

Ingredients:
Basmati rice - 2 cups
Green chillies - 3
Pudina - 2 bunches
Ginger - 1" piece
Jeera - 1/4 tsp
Bay leaf-1
Cinnamon stick-1/2inch
Cloves- 5 nos
Garlic - 3pods
Ginger- 1 inch piece
Cardamon- 2 nos crushed
Bay leaves- 2 nos crushed
Peanuts - 10-15
Ghee - 2 tbsps
Method
Wash the Rice and cook seperately.
Grind pudina,green chillies,salt to paste.In a pan, heat the ghee and fry the peanuts & keep aside.Fry onions and greenchillies until it changes to goldenbbrown color.In the same ghee, add the jeera, after it splutters,add the grinded pudina paste,turmeric,bay leaf,cloves pwd,crushed cardamon,ginger-garlic paste add salt and redchilli pwd if neccessary.Fry until raws smell goes
Now add rice and mix well.Garnish with peanuts and pudina leaves and serve with any raita.

Cauliflower-Peas fry

Ingredients:
Cauliflower florets
1 cup frozen green peas
1 cup chopped onions
3 green chillies, finely chopped
1 tspn dhaniya pwd
1 tsp redchilli pwd
A pinch of turmeric
Oil for cooking
Salt to taste
6 sprigs of chopped coriander leaves
Marination:
Wash florets and add red chilli pwd,dhaniya pwd,a pinch of turmeric ,salt according to taste.Keep it for 10 minutes.

Method:
Saute onions and green chillies in pan and add marinated cauliflower florets,frozen peas,redchilli pwd , salt.Stir well until peas will get salt and redchilli essence.
Add a cup of water to it keep lid for 10 minutes and bring it to boil in simmer.
Once the water evaporates the curry (subzi) looks dry.Garnish with Chopped cilantro and serve with hot rice or chapathi or parota .

StuffedPuffs&Redbean Puree

Actually,Iam inspired by Emeril Lagasse(Host of popular TV shows).I have made one of his recipe by changing the ingredients according to my taste.My honey has given me a nice compliment after tasting the food.

For Stuffing in Puffs:
5 tablespoons vegetable oil
1/2 cup chopped red onions
2 teaspoons minced fresh seeded jalapeno
1 teaspoons minced ginger-garlic
1/2 tomato, sliced
1 cup of chopped cabbage
5 cauliflower florets
1 roasted green bellpepper, peeled,seeded, and julienned
1 roasted jalapeno, peeled, seeded, and minced
1 roasted red pepper, peeled, seeded, and julienned
1 cup of scallions(chopped spring onions)
1/2 cup of chopped asparagus
2 cups of water
1 teaspoon ground cumin
6 sprigs of chopped cilantro leaves
2 sprigs of pudina leaves
Salt and freshly ground black pepper
Method:
In a saucepan, heat 2 tablespoons of the oil over medium-high heat. Saute the onions for 1 minute. Add the jalapenos, 1 teaspoon of the minced ginger-garlic , chopped cabbage,caulifower florets and 1/4 cup of water.Stir it a while add cumin,redchilli pwd,chopped tomato,chopped asparagus,spring onions ,add chopped bellpeppers and bring the liquid up to a boil, and reduce to a simmer.Stir it and make it as a dry curry(subzi).Decorate with mint leaves for better aroma.
Red bean puree:
1 cup Red beans(Rajma),soaked overnight and drained and boiled
1 tbspn of fresh lemon juice
6 tbspn of chopped fresh cilantro leaves
1 tspn of redchilli pwd
Salt to tatse
3tspns of grated cheese
Method:
Take another sauce pan,heat 1 tspn of oil add 1 tspn of chopped onions,chopped green chillies, salt.Stir it until onions become tender and add the boiled beans, uncovered and stirring occasionally, until tender, about 10 minutes.Until it becomes a gravy.Remove from the heat and garnish with cilantro.Season with pepper and grated cheese, to taste.
Main Ingredient:
2 Puff pastry sheets
Vegetable oil, for frying
Puff Pastry Filling:
Take 2 tspns of curry in the middle and roll it from one end to another end.Tuck the sides in and roll the puff pastry up tightly.
Heat the oil in a deep-fry pan and fry the puffs until it becomes golden brown.
Spoon the red bean puree into the center of 1 large platter.Arrange the puffs uitos around the beans,spoon the grated cheese along the side.Garnish the platter with fresh chopped cilantro and serve immediately with hot coffee r Orange juice.
Thank u "EMERIL".
Recipe Source:FoodNetwork

Banana Split

Ingredients:
1 Banana, sliced
2 scoops of Vanilla and Chocolate ice cream
Fresh Strawberries, sliced
Fresh Kiwi fruit,sliced
Fresh Red grapes
Fresh Blueberries
Whipped Cream Cheese for topping
Grated Chocolate cookies for topping
Method:
Peel Banana and split in half,lengthwise and place in a serving plate.Place a scoop of each ice cream (if u have more than 2 varieties)between sliced Banana.Spread the cream cheese topping evenly over icecream .Garnish with sliced Strawberries,sliced Kiwi,Blueberries and Grapes.Sprinkle of the grated chocolate cookies on the top of it.Serve immediately.
Tagged with: IMBB24 + 30Minutes

Pesara Vadalu(Moong Dal Donuts)

Yesterday evening,I prepared this snack for my honey.Pesara vada with Erragadda karam(its hot)goes nicely with hot coffee in this lacking warmth weather.What u says?
Ingredients:
2 cups of Moong Dal (Pesar pappu, Split green gram)
1 tbspn Urad Dal(Lenthils,Minapappu)
1 tbspn Bengalgram Dal(Senaga pappu,Kadalparuppu,Chena Dal)
3 Green Chilis
1 inch Ginger Piece
2 cups of Chopped Onions
1/4 tspn Cumin Seeds(Jeelakarra,Jeera,Jeeragam)
A pinch of Hing powder(Asafoetida,Inguva,Perumgayam)
Vegetable Oil for frying
6 R 7 sprigs of Coriander leaves
Curry Leaves
Salt to taste.
Method:
Soak Moong dal,Urad dal,Chena dal for 3 hours.Grind it with green chillies, ginger and salt (thick batter like vada).Add Chopped onions and chopped coriander leaves.Heat oil in a pan.Take a ball size of batter on a Ziploc cover sheet(r plantain leaf)& make a hole with a wet hand in the middle and drop into hot oil.Fry until brown and serve hot with erragadda karam.
Erragadda Karam:(Famous in Andhra for Bonda and Bajjis,Ragisankati)
2 cups of chopped Onions(Erragadda,ullipaya is called "Onion" in Telugu,Vengayam in Tamil,Pyaaz in Hindi),3 soaked RedChillies in water for 15 minutes,salt to taste.
Method:Grind onions and red chillies,salt into a paste.Add 1 tspn Ghee before serving.
Recipe Source:Amma

Peanut Laddu(Verusengapappu Laddu)

Ingredients:
2 cups of Peanuts
1 cup of grated Jaggery
Ghee for frying and cashewnuts for decoration

Method:
Roast peanuts with a tspn of ghee till nut changes to light goldenbrown color.
Mix powdered jaggery to peanuts and grind in a blender.When the above mixture is luke warm add 3tspn of ghee and mix well and shape into small balls.Arrange in a plate and decorate with cashewnuts.
My mom used to give us in the evenings.
Recipe Source:Amma

Parota and ChickPeas Curry

Ingredients for Parota:
Maida ,oil, salt.
Ingredients for Chick Peas Curry:
2 cups of Brown Chick Peas
2-Onions finely chopped
1-Tomato chopped
2 -Green chillies finely chopped
1/2 cup chopped Carrots
Ginger 1/2 inch
Garlic pods 3(medium size)
Cloves-3no
Cinnamon Stick 1/2 inch
Bay leaf-1("Tej pattha")
Dhaniya pwd-1tsp(Ground coriander)
Red chilli pwd-1tsp
A pinch of Turmeric
oil for cooking
Salt to taste
5R6 Sprigs of Mint (Pudina)
Method:
Soak chick peas overnight and cook in sufficient water until cooked well.
Heat a frying pan over a medium to high heat. Add the 1tspn of oil, onion, ginger-garlic paste(crushed),chopped green chillies,turmeric,crushed cloves &cinnamom stick,bayleaf and salt.Cook,stirring, for 5 minutes, or until the onions are soft. Add the tomatoes ,chopped carrots and cook for another 2 minutes to soften.Add the boiled chickpeas ,redchillie pwd,dhaniya pwd and leave it for 3secs and add enough water to make thick gravy.Cover with lid and bring the gravy to boil.Garnish with Pudina leaves which will give nice aroma and good taste.
Kerala Parota is available in My Treasure...My Pleasure.