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