Fresh WATERMELON JUICE

Today is the last day of Recipe Marathon and i am feeling really bad.I have to say I had so much fun being a part of this fun event along with 9 other fabulous bloggers and i recommend it to many others to participate next time.Posting recipes each day is not the same as posting it during the course of the event.It has some sort of thrill and excitement involved that is very hard to describe.Its a great way to get to know your blog friends too.I loved it all the way and will definitely participate again.Thank you Siri and DK for coming up with fantastic concept.
In this event I have covered breakfast dishes,appetizers,main course,snack and dessert so i couldnt think of a better way to end it than with a glass of cold drink. So I prepared a juice with one of my favorite fruit - Watermelon.

Fresh sweet watermelon - Few chunks
sugar - add accordingly (depends on the sweetness of the watermelon)
ice cubes - 5-6 nos

Grind everything smoothly in a blender.Serve cold.

Dont forget to check the last days menu for the marathon today!!!

Divya - Paneer peas kurma

Anu - Spinach with corn

VAIGHANACHE UPKARI using THAMBALE PUDI

Thambale pudi a.k.a chutney powder is one of the most versatile and tastiest powder i have known.It is made using a variety of spices, toasted coconut and lentils.I got this recipe from my mom.Its just perfect.

It can be eaten with rice,idli or dosa,roti's or use it to flavor a variety of dishes and upkari's.Its so delicious that you can have it endlessly just on its own.Here i used to flavor one of my favorite vegetable brinjal.You can use any variety of brinjal but the one i used here are the small,round green ones.They are slightly sweeter and not at all bitter.You can also stuff the brinjal with this powder and cook it with shallots.That is also one of my favorite dish.

THAMBALE PUDI

INGREDIENTS

urad dal - 1 cup
Chana dal - 1 cup
Coriander seeds - 1/2 cup
Red chillies - 10 nos
Shredded coconut - 3 cups
Curry leaves - 1 cup
Tamarind - 2 tsp
salt

METHOD

Roast each dal separately and keep aside.Roast coconut,red chillies,curryleaves and coriander seeds also separately and keep aside.Coarsely grind urad dal and chana dal and keep aside.grind coriander seeds smoothly and keep aside.Grind red chillies also to a fine powder and keep aside.Then grind the coconut smoothly and later add the dried curry leaves and grind it together.Then mix everything together in a bowl with tamarind and salt.Store it in a cool place in a dry container until use.
NOTE:-The blender should be totally dry before grinding the ingredients.That will increase the shelf life of the powder.

VAIGHANACHE UPKARI

INGREDIENTS

Brinjal - 6-7 nos ,diced I used the small ,round green ones.You can use variety.
mustard seeds - 1 tsp
turmeric - 1/2 tsp
red chilli pdr - 1 tsp
curry leaves - 1 sprig
thambale pudi - 1/3 cup
salt

METHOD

Coat the diced brinjal with the powder and keep aside.Heat oil in a pan.Add mustard seeds,when it starts to crackle add curry leaves,turmeric pdr and red chilli pdr.Then add the coated brinjal.Sprinkle some water and add salt.Cover and Cook on a medium low heat for 15-20 mins or until tender.Serve hot with rice and dal.

Come back to see what my marathon buddies have cooked up today!!!

Divya - Orange Cake with cream cheese frosting

Sri - LBS#34

Anu - Mushroom Rolls

Laks - Hot Chocolate

Siri - tali hui bhindi

Raaga - Raspberry raisin Ring

Dhivya - Dried blueberry Vol-au-vents

Swati - Chicken Kheema masala

Bhags - Asparagi Riso

CHOCOLATE CHIP BANANA BREAD and an AWARD

I had some bananas on my pantry constantly reminding through their strong smell that they were getting older each day.So i had to get rid of them sooner before they die.I had been meaning to make bread for a long time, so now that i had to get rid of them i thought why not get the best out of them.The bread came out superrrrrrrb, so soft and fluffy.Only problem was I used a slightly bigger loaf pan so the bread came out thin .But that doesnt compromise the soft texture or its taste.Use a loaf pan size of 9x5x3 inch.
i am sending this to melissa's Bread baking day - breakfast bread event .

INGREDIENTS

All purpose flour - 1 3/4 cup

Brown sugar - 1/2 cup, tightly packed

baking powder - 1 tsp

baking soda - 1/4 tsp

salt - 1/4 tsp

cardamam pdr - 1 tsp

egg - 1, lightly beaten

zest of 1 orange

butter - 2 tbsp, melted and cooled

very ripe bananas - 3 nos, mashed well

oil - 2 tbsp

vanilla essence - 1 tsp

chocolate chips - to garnish

METHOD

Preheat oven to 350 deg F.Spray the loaf pan with some non stick vegetable spray and set aside.

In a large bowl sift flour,baking powder,soda and salt.Set aside.In another bowl combine mashed banana,eggs,melted butter,oil,vanilla essence,zest and cardamam pdr.With a rubber spatula ,lightly fold the wet ingredients into the dry ingredients until just combined and the batter is thick and chunky.Do not overmix at this point.It need not be smooth.Overmixing the batter will yield tough,rubbery bread.Scrape batter into the loaf pan and top it with some chocolate chips for garnish.Place it in the center rack and bake for about 40-45 mins or until golden brown and tooth pick inserted in the center comes out clean.Place on a wire rack to cool and then remove from the pan.Serve warm or room temperature.

Last week Vandana rajesh of cooking up something nice gave me the rocking girl blogger award.Thank u so much vandana.I am really grateful to u for thinking about me to pass it onto.

Now i would like to pass on this award to

Shibani of anyone can cook

kamala of Moms recipes

Sagari of Indian cooking

anjali J of THE BIG BITE

Also check what my marathon buddies are busy cooking today!!!

laks - Mor Kootu

Sri - Chicken Masti

Swathi - ALOO PARWAL ki SABZI

Anu - Mooli paratha

Siri's Mango art and cabbage porial

Divya's black eyed beans curry

Bhags - Oats, squared

DK - Brown rice patties

(will update their recipes soon)

PUTTU n KADALA

Puttu is a culinary specialty in Kerala. Its one of the most popular breakfast item .It is made by steaming wet rice powder.You can also use ragi pdr,corn pdr,wheat etc. It is usually served with kadala curry ,pappadam and a banana.Chicken curry is also very popular.I sometimes like to have it simply with sugar and steamed plantains.


For steaming the puttu, there is a special utensil called Puttu Kutti. It consists of two sections. The lower bulkier portion is where the water for steaming is stored. The upper detachable leaner portion which is separated from lower portion with peforated lids so as to allow the steam to pass through and bake the rice powder which has been filled. The upper portion of the leaner section is covered with a peforated lid once it is filled with rice powder.


INGREDIENTS

Rice flour/puttu flour - 2 cups

grated coconut - 1 cup + a handful

water - approx. 1/2 cup

salt

METHOD

Add salt and a handful of grated coconut into the flour and mix well. Add water little by little to the flour and mix it.You have to be careful when you add water, the flour should be just wet enough for steaming . The consistency has got to be right. It should not become too watery.

Fill the lower portion of the puttu maker with water half way through and let it come to a boil.In the mean time layer the Puttu maker(in the top portion) with some grated coconut first, then the rice mixture and then the grated coconut again.

Ones the water starts boiling put the top portion of the puttu maker over this and close it with the perforated lid and let it steam for 5-6 mins.Serve hot with kadala curry.

KADALA CURRY

kadala curry and puttu is the classic combination.Its usually prepared with black chickpeas but i use the white ones because i love its soft texture.So here is the recipe.

INGREDIENTS

Garbanzo beans/chick peas/white chana /black chana - 1 can

shallots/small onions - 10-15 nos , sliced

tomato - 1 medium size,diced

mustard seeds - 1 tsp

green chillies - 3 nos , slit

curry leaves - 1 sprig

salt

TO GRIND


Grated coconut - 1 cup

shallots/small onions - 5 nos,cut in half

peanuts - 1 tbsp

mustard seeds - 1 tsp

cinnamon stick - 1/2 piece

cloves - 3-4 nos

cardamam - 2,skin removed

black peppercorn - 5-6 nos

grated ginger - 1 tsp

turmeric - 1 tsp

red chilli pdr - 1 tsp

coriander pdr - 2 tsp

tamarind concentrate - 1 1/2 tsp

METHOD

Heat some oil in a pan and add mustard seeds.Ones it starts to pop add cinnamon stick,cloves and cardamam.Saute for a minute then add peppercorn and peanuts.Ones the peanuts are brown add shallots and grated ginger.Saute until the raw smell goes and add turmeric,red chilli pdr and coriander pdr.Saute all for another couple of mins and transfer it onto a blender.In the same pan dry roast the coconut until brown.Transfer this also into the blender ,add tamarind and grind everything smoothly and keep aside.

Heat oil in a pan.Add mustard seeds.When its starts to pop add curry leaves and green chillies.Stir for a minute then add sliced onions and tomatoes.Saute this until the onions are slightly brown and raw smell of tomatoes are gone.Now add the grinded masala and garbanzo beans.Check salt.Cover and let it simmer for 10-15 mins.serve hot with puttu.

Come back to check what my marathon buddies are upto today!!!

Sri - Mango sevai
Siri - tindora rice
Arundathi -rice cooked up
Swathi - Paneer jalfrezi
Lakshmi - Varuthu Araitha Kootu

Divya - Tomatillo Salsa

CRISPY FISH CUTLET n a Pile of BEANS n LENTILS

I love fish.I hate to admit it but i can never cook a fish right.I dont even want to think the number of times i have had failures when dealing with it.I always tend to overcook it.the only way i can forgot those mishaps is when i make fish cutlets.I Thank god that atleast i can make this good.They come out so crispy that every bite has a crunch.My hubby n bro absolutely love it.So here is the recipe.

INGREDIENTS

Canned tuna - 1 , small

Potato - 1 large or 2 small ones,mashed

onions - 1/2 of a large onion,diced

freshly grated gin-gar - 1 tbsp

green chillies - 2 nos , chopped fine

curry leaves - 1 sprig , coarsely chopped

fenugreek seeds - 1/4 tsp

turmeric pdr - 1 tsp

red chilli pdr - 1 tsp

coriander pdr - 1 1/2 tsp

lime juice - 1 1/2 tsp

coriander leaves - a small bunch,chopped fine

salt to taste

oil to fry

TO COAT

All purpose flour

water

or 1 egg

Bread crumbs

METHOD

Season the mashed potatoes with salt and keep aside.Heat a tbsp of oil in a pan.Add green chilies,curryleaves and grated gin-gar.Stir for few seconds ans then add methi seeds.Stir again and then add onions,turmeric,red chilli pdr, and salt.Saute till they are get golden brown.Then add some coriander pdr.Drain off all the liquid from the can and gently mash the tuna using ur fingers and add into the pan.Saute for a couple of mins and then add the mashed potatoes.Mix until they all come together.Add some chopped cilantro and some lime juice.Chk the salt.Its important that the mixture is dry ,free from any moisture otherwise the cutlets will turn out very oily and the patties wont hold tightly and break off while frying.Refrigerate the mixture for atleast 2-3 hrs before making patties.

On a plate make a thin paste combining some flour with water(you can use egg if u wish). On another plate add breadcrumbs.Now make small oval or round shaped patties of the mixture 1 by 1 and dip it in the bread crumbs to get a thin coat.Then dip it in the flour paste mixture and coat on both sides.Immediately take and dip it in the breadcrumbs again and give a thick coating of it.Keep it aside on a plate until all the patties are done.

In a shallow pan fill oil half way through.Heat it on medium high and when it gets really hot slowly drop the patties 1 by one.Be careful not to overcrowd the pan.This will make the cultlets very oily.They should be fried on high temp as quick as possible.Fry till 1 side turns brown,then flip and brown the other side too.Transfer it onto a paper towel to drain off the excess oil.Serve hot with ketchup.


I finally managed to take a click to send to Jai and Bee's click event-Beans and Lentils.

Dont forget to check what my marathon buddies have cooked up today!!!

Siri - Eggplant Rice

Dhivya - quick swirls with spinach

Sri - roti

Arundathi - Tosca Cake

Lakshmi - white chocolate truffle

Raaga - Potato Mushroom cakes

Swathi - ARBEE and NUTRI NUGGETS in Tomato Gravy

divya - Carrot Muffins

Bhags - Chitrannam

SPICY n TANGY BAKED CHICKEN DRUMETTES

This is my hubby's favorite baked chicken drumettes.The skin is removed and the chicken is marinated in a splendid spice combination of coriander pdr,garam masala,gin-gar paste ,yogurt and baked in high temperature for 20-25 mins.A touch of chaat masala on top gives it a perfect tanginess.The flavor is so good that it keeps us wanting for more!!!

Another post for the recipe marathon which is still running strong.

INGREDIENTS


Drumettes - 6 pieces,skin removed

onion - 1/4 piece of a large onion

red chilli pdr - 1 1/2 tsp

paprika - 1 tsp

gin- gar paste - 1 1/2 tsp

curd - 3 tbsp

coriander pdr - 2 tsp

garam masala - 1 tsp

lemon juice - 2 tsp

chaat masala pdr to sprinkle on top

salt and pepper


METHOD


Grind smoothly all the ingredients from onion to salt.Put some slits on both sides of the drumettes.In a bowl marinate the chicken in the grounded masala for atleast 4 hrs in the refrigerator.Best if kept overnight .Preheat oven to 500 deg F.Arrange the drumettes on a baking sheet lined with aluminium foil.Bake for about 20-25 mins.Switch off the oven and let the chicken rest in it for about another 5 mins.While its still hot sprinkle some chaat masala powder on it.Serve hot with onions and lemon wedges.




Do come back and chk what my marathon buddies have prepared!!!

Siri - health drink

Sri - Dosa

Dhivya - choco walnut brownie

Arundathi - saffron risotto

Lakshmi - roasted eggplant wafers

Divya - bhindi

Bhags - Tzatziki, who?

Swathi - Chole-bhature

DAL MAKHANI with JEERA RICE

Dal makhani is a delicacy from Punjab.It's made of beans and lentils which are rich in proteins and fiber.Here the lentils are cooked and combined with spices and a tangy masala base of onions and tomatoes.It's has a creamy and rich gravy that goes very well with rotis and rice.I love to eat this with jeera rice.Both compliment each other so well.This is a must try combo. This is my day 9 post to recipe marathon.
I have to mention that even after i had sent an entry to this month's monthly mingle,some of u had suggested me to send my Papdi pizza for the entry as well and i couldnt just ignore that so after confirming with mansi i sent it.So i would like to thank Siri,Aparna and bhags for their suggestion. I wouldnt have send it otherwise:).
i am sending this to Sangeeths - Eat healthy - fiber rich event.

INGREDIENTS

Black urad dal/matpe - 1/2 cup

kidney beans/rajma - 1/4 cup

grated ginger - 1 tsp

salt

GRAVY MASALA

onions - 1 medium size,finely chopped

tomatoes - 1 medium size,pureed

cumin seeds - 1 tsp

gin-gar paste - 1 tsp

turmeric pdr - 1tsp

red chilli pdr - 1 tsp

curry leaves - 1 sprig

coriander pdr - 1 tbsp

garam masala - 1 tsp

cream - to garnish

coriander leaves - finely chopped,to garnish

butter-1 1/2 tsp,melted

oil - 1 tsp

salt to taste


METHOD

Soak the pulses overnight.Cook it in a pressure cooker along with grated ginger and salt.In a pan heat butter and oil.Add cumin seeds,gin-gar paste and onions.Add salt and turmeric.Saute onions until they become translucent.Now add the pureed tomatoes, red chilli pdr,coriander pdr and garam masala.Saute till the raw tomato flavor goes.Then add the cooked pulses.Check salt,cover and simmer for 15-20 mins.Garnish with fresh cream and coriander leaves .Serve hot with rice or rotis.



JEERA RICE

INGREDIENTS

Basmati rice - 1 cup

butter - 1 tbsp,melted

cumin seed - 1 tsp

cinnamon stick - 1/2 a piece

cloves - 3-4 nos

bay leaf - 1

cashew nuts - a handful

water - 1 3/4 cup

salt to taste

METHOD

Soak rice for about 45 mins to 1 hr.Heat butter in deep vessel.Add all the spices and saute for a minute.Add cashews and saute till golden brown.Add rice and saute it for 3-4 mins.Add water and salt and cook on medium high heat,covered.When all the water evaporates stir it ones ,switch off the flame and keep it covered for 10-15 mins so as not to let the steam escape. serve hot with dal makhani.

Stay tuned to see what my marathon buddies are upto:).

divya - Ginger Chutney

Siri - Baked Home Fries

Srivalli - Pearl Millet Jaggery Pancake

Dhivya - Masala Oil

Swathi - Oats upma

Bhags - Tofu coconut soup

raaga - onion chutney

Quick n Easy MANGO KULFI

Kulfi is an Indian version of ice-cream which is made just like puddings,by reducing cream until it thickens naturally,then flavoring and freezing it.Unlike western ice creams, which are whipped and filled with air, kulfi is not whipped, it is solid, dense frozen dessert.It comes in various flavours, including pistachio, mango, cardamom etc.
Since the traditional way takes a very long time here is a quick way of making kulfi's.So welcoming on a hot summer day. This is my day 8 post to recipe marathon.

INGREDIENTS

fat free or low fat condensed milk - 1 can(14oz)

fat free evaporated milk - 1 can(12 oz)

light cream - 1 cup

mango pulp - 1-1 1/2 cup

saffron strands - 1/4 tsp

cardamam pdr - 1 tsp

assorted nuts and fruits - 1 cup,coarsely chopped(almonds.cashews,raisins)

METHOD


Warm the saffron strands in a small frying pan over a low heat for abt 30 secs - 1 min.Crush it in a bowl using the back of a spoon .Mix the saffron pdr with rest of the ingredients in a bowl and whisk for about 3-4 mins.Pour in a loaf pan or kulfi molds or popsicle molds and freeze until solid.I used a loaf pan.Ones ready let it rest in room temperature for 10- 15 mins so that its easy to scoop out.Garnish with chopped nuts.serve immediately.

Dont forget to see what my marathon buddies are upto!!!

Siri - Sunshine Punch

Srivalli - Rava Upma

Raaga - soups

Arundathi - Garbanzo Beans

Divya - Chilli bhajji

Dhivya - Rajma Chawal

Swathi - Beer Cocktail

Bhags - mustard sauce

Have a gr8 weekend!!!

PAPDI PIZZA

Papdi pizza is something one can have as a great appetizer during parties.A super fast way of enjoying bite size crispy pizzas without doing all the work of a real pizza.I am definite you all will like it.Another post for recipe marathon which is still running strong.

INGREDIENTS

Papdi - 10-12 pieces

ketchup

parmasan cheese

mozarella cheese

onion,diced really small

bell pepper-any color,diced really small

other choices - mushroom,tomato,olives

METHOD

Preheat oven to 400 deg F.Arrange papdi pieces on a baking sheet.Apply a thin layer of ketchup.Put little bit of onion and bell pepper on top.Sprinkle with parmasan cheese.Bake for about 8-10 mins or until the papdi's turn slightly brown.Top with mozarella cheese and again put it in the oven for 1 min or just until the cheese melts.Serve at room temperature.


Come back to see what my marathon buddies are upto in their kitchen today!!!

Siri - Egg puffs

Lakshmi - Pudina Sadam (Mint Rice)

Arundhati - Steamed Wontons

Dhivya - Beet Hummus

Srivalli - Puliyodarai

Swathi - MOMOS/ DIMSUMS

Divya - Reva Kesari

Raaga - Methi Mutter Malai

Bhags - Baigan ka bharta

A simple JHOVAN!!!

"Jhovan" is the konkani term used for "meals".A typical konkani jhovan consists of 10 or more items which is usually vegetarian.So many items are usually prepared on festivals or occasions.A daily meal will consist of only 3-4 items-rice,dal,upkari,pappad and pickles.

Here i have prepared a delicious combination of methi dal,kellya salli upkari(banana skin) and pappad.My 4th post to the recipe marathon event.


METHI DAL

INGREDIENTS


Toor dal - 1 cup

onion - 1/2 cup , finely chopped

methi leaves - a bunch , roughly chopped

grated ginger - 1 tsp


FOR TADKA:-


oil

mustard seeds - 1 tsp

urad dal - 1 tsp

green chillies - 3-4 ,slit

curry leaves - 1 sprig

Asafoetida - a pinch(optional)


METHOD


Cook the dal in pressure cooker along with some grated ginger and salt.Heat a tbsp of oil in wok/kadai.Add the onions and fry them till golden brown.Add the cooked dal to it.Add enough water to get the consistency you want.Check salt.Cover and let it come to a boil.

Now prepare the tadka and add into the wok.Serve hot with rice.


KELLYA SALLI UPKARI

INGREDIENTS


Banana skin - 4-5 strips
mustard seeds - 1 tsp
turmeric pdr -1/2 tsp
red chilli pdr - 1 tsp
minced Garlic - 1 tsp(optional)
salt to taste


METHOD

Peel off the outer skin from the banana skin and cut it into strips.Heat little oil in a pan.Add mustard seeds.When it starts to crackle add turmeric pdr,garlic and red chilli pdr.Add the cut banana skin strips.Add salt.Cover and cook for 10-15 mins.
Serve hot with rice and dal.

Do check what my marathon buddies are upto in their kitchen.

Siri - Tomato Coconut Chutney

Arundathi - Raspberry and Blueberry Muffins

Srivalli - Onion chapathis

DK - vegetable chips

Bhags: Baked Chapati: Matzoh

Swathi - Mint Coriander Chutney

Raaga - Vegetable Focaccia

Lakshmi - Kashayam

Divya Vikram - Cauliflower peas poriyal

Homemade BANANA CHIPS,answer to GUESS THIS and some AWARDS!!!

Banana chips , usually made in Kerala, and known locally as 'upperi', is fried in coconut oil. Both ripe and unripe bananas are used for this variant. Sometimes they are coated with masala or jaggery to form both spicy and sweet variants. It is an integral part of the traditional Kerala meal called sadya during weddings and traditional festivals such as Onam.
To avoid confusion, it may help to understand the difference between banana and plantain. In Kerala, contrary to commonly accepted definitions, plantains are the small sweet fruits and bananas are the large fruits. So in Kerala, unripe bananas (the large fruits) are used to make salted and sweet chips. Partially ripe plantains (the smaller sweeter fruits) are also fried into chips.(Source - wikipedia)

My dad used to buy these fresh chips from a local shop where they prepared the chips right in front of you and pack it.Hmmmmm....so yum and crispy.They were one of my favorites.But now that i am in usa i dont get the chance to eat fresh ones anymore unless i make it at home.So when i saw the raw plantains(big fruit) in the supermarket i grabbed my oppurtunity and fried it on the very same day.They came out just perfect :).

This my 3rd post to the Recipe Marathon.

INGREDIENTS

Raw banana/plantains/big fruit - 4-5 nos

salt water - to season the chips(a tsp and a half salt in 1/2 cup of water)

oil for frying

METHOD

Slit the banana skin along its length 3 -4 times and give a short twist to help loosen it.Using ur knife carefully loosen it's edges and remove it.After removing its skin soak it in water until u r ready to fry otherwise it will turn brown in color.Heat oil in a deep vessel.Wipe off the water using a paper towel and slice the banana using a slicer.It should be sliced very thin as it helps in the crispiness.When the oil gets hot drop the chips and fry for a minute.Pour a couple tsp of salt water.Its important to stand back while doing this as bubbles start to form and as a precaution to avoid the splashing on hand.You can also use latex gloves to help with this.Ones the chips get slightly brown remove it and keep it on a paper towel to remve the excess oil.Let it cool slightly before eating.Serve with coffee or tea and store the rest in a dry container.

Well now on to the answer for the guessing game.First i thank each and everyone for playing along.I had so much fun and i hope the same with all of u too.

I knew my fellow konkani bloggers will guess instantly.Some of u came very close while some did not.First one to respond was ~nm who guessed it correct right away :).Thank u ~nm.Then as expected my dear cousin roopa of rvkitchen treats guessed correct.The others who were also correct are nanditha prabhu,suma , purnima,aparna and 2 anonymous ppl.The ones who came very close to guessing are cham,uma,sagari and kamala.Sukanya, lakshmi,Jamie,meera,thought it as potatoes ,yam or bittergourd.Asha didnt even have a clue ;).

The right answer is BANANA SKIN.One can use the skin of banana in any curry that they make with raw banana itself.They have mild and nutty flavor and tastes fantastic.I made a simple upkari using mustard seeds,turmeric,red chilli pdr and salt.Have it with rice and methi dal (recipe coming soon ) and u r in heaven :).

For the past couple of days i have been been very very lucky.I received 4 awards and i am so happy and touched :).I thank you gals for thinking of me:)..i am really grateful to u all.I hope i can keep upto this.

The first award is "you make my day award" from sukanya ramkumar of hot n sweet bowl.It's one of the sweetest thing one can say to another.You really did make my day :).Thank u sukanya.I will cherish this award for ever.!!

I would like to pass this onto

roopa of rvkitchen treats

suma of suma's cuisine

nanditha Prabhu of satvika

JZ of tasty treats

I hope u guys enjoy this as much as i did receiving it.Congrats girls.

The 2nd award i received is from purnima of fantasy cooking and Trupti of recipe center.Thank u so much purnima and trupti for this rocking girl blogger award ..i am really happy :).

I would like to pass this award to my marathon buddies siri,DK,srivalli,raaga,swati,arundati,lakshmi,divya, and bhags.Girls u rock....i am really having fun running the marathon with u all:).Congrats and enjoy!!!.

MY 3rd award came from swathi of chatkhor.Thank u so much Swathi

“Nice Matters Award is for those bloggers who are nice people; good blog friends and those who inspire good feelings and inspiration. Also for those who are a positive influence on our blogging world.”

I would like to pass this award to

Roopa of rvkitchen treats

madhuram of eggless cooking

cham of spice club

suma of suma's cuisine

nanditha prabhu of satvika

asha of aroma and foodie hope

divya of easycooking

uma of essence of andhra

divya vikram of dil se

shubha of chutki bhar pyar

madhavi of recipes from my fav.place

Sukanya Ramkumar of hot n sweet bowl

Congrats girls.Enjoy it as much as i did:).

My 4th award is from JZ of tasty treats.This is my 2nd yummy blog award.Thank u so much JZ.I am really happy and thrilled to have received it again:).Roopa of rvkitchen treats started this category of award to appreciate and recognise so many talented bloggers and their recipe.Thank u so much roopa.

"Yummy blog award is the award given to the blog with most yummy recipes/photos".

According to the rules i have state my yummilicious desserts and also pass it onto 4 other bloggers.

My favorite desserts:-

gulab jamun

my mom's carrot halwa

black forest cake

lemon meringue pie

I would like to pass this onto:-

Roopa of rvkitchen treats

suganya of tasty palettes

Zlamushka of spicy kitchen

suma of suma;s cuisine

nanditha prabhu of satvika

congratulation to all of u .Enjoy!!!

This post is not over yet!!!Be sure to check what my marathon buddies are also up to.

DK - Fried Herb Mozzerella

Swathi - Authentic Punju ALOO GOBI

Bhags - Spanakopita

Divya Vikram - Carrot rice

Lakshmi - Mango Fool with Nutmeg

Srivalli - Andhra Mutton Pepper Fry

Arundathi - Bell Peppers

Siri - Hash Brown Melt

FINALLY!!!i can publish thisYYYAAAAAAAAAAYYY:).

METHI LEAVES DOSA

Methi leaves dosa is one of the most flavorful dosa i have ever had.No fermentation required and no chutney required.If you are a dosa lover and i am sure you all are then this is a must try .I guarantee you will fall in love with this instantly.
This is my second post for the recipe marathon.


INGREDIENTS

Idli rice - 2 cups

Shredded coconut - 1 1/2 cups

Cumin seed - 1 1/2 tsp

turmeric - 1 1/2 tsp

Dry red chillies - 8 nos,depending on the level of spiciness u like

Green chillies - 3 nos

asafoetida - 1/2 tsp

Tamarind concentrate - 1 tbsp

Methi leaves - a bunch,roughly chopped

curry leaves - of 1 sprig,roughly chopped(optional)

water

salt to taste

METHOD

Soak rice for about 4-5 hours and grind it smoothly.Transfer it into a bowl and keep aside.Grind the rest of the ingredients except methi leaves and curry leaves and add it to the rice paste.Mix it until they well combined.Add in the chopped methi leaves and curry leaves.Add water to get to a spreadable consistency.It shouldnt be too thin nor too thick.Check for salt.Let it rest for atleast half an hr before making dosas.

Heat a tawa on a medium flame and when it gets hot pour a ladleful of the batter on it and spread it out evenly in a circular motion.Spread a tsp of oil all around and cover it with a lid and let it cook for 1-2 mins or until its brown on the bottom side.Flip it and let it cook for the same amount of time.Serve hot with or without chutney.

Dont forget to check what my marathon buddes are upto.We dont wanna miss that:).

Arundathi - Dipping Sauces

Dhivya - Banana Cardamom Bread

Divya - Moong Dhall Sundal

raaga - Vegetable Dosa

swathi - Neelam ji ki Teekhi aur Meethi Methi wali KADDU ki SABZI

Srivalli - Kasara Kaya Vepudu

Siri - Moroccan spaghetti

Lakshmi - How to set Curd

BLUEBERRY MUFFIN

A muffin is somewhat like a small cake, and though it does resemble a cupcake, in that they both have cylindrical bases and rounded conical tops, they usually are not as sweet as cupcakes and generally lack frosting.Its a very popular breakfast item in usa.

We love to have muffins ones in a while not for breakfast but as a dessert after a light meal.We usually get muffins from the supermarkets but then they have this intense eggy taste which i hate even though i eat eggs.So i baked some at home that suits to my taste and flavor.My hubby's favorite flavor is blueberry muffins and so thats what i made.

This is my day 1 post for Recipe marathon ,a brilliant and fun idea by siri and dhivya.This is also my entry to the sugar friday-citrus event hosted by helen-tartelette originally started by Jennifer of The Domestic Goddess .

INGREDIENTS

All purpose flour/maida - 2 cups

sugar - 1 cup

baking powder - 1 tsp

baking soda - 1/2 tsp

salt - 1/4 tsp

egg - 1 , slightly beaten

milk - 3/4 cup

yogurt or sour cream - 1/4 cup

oil - 1/4 cup

zest of 1 lemon or orange

blueberry - 1 cup , fresh or frozen(i used frozen)

vanilla essence - 1 tsp

Makes 12 muffins

METHOD

Preheat oven to 400 deg F.Fit the moulds of the muffin tray with paper cups and spray it with non stick vegetable spray and keep it aside. Sift the flour,baking soda,baking powder and salt into a bowl and keep aside.In another bowl whisk together sugar,egg,vanilla essence,milk,lemon zest,yogurt/sour cream and oil until its well blended.Now slowly add in the dry ingredients ,small quantity at a time and mix it just long enough to moisten the dry ingredients.Do not overmix the batter at this point as this will make the muffins tough and chewy.Overmixing will also pop the gas bubbles produced by the leaveners, resulting in flat muffins.

Now using an ice-cream scoop fill in the paper cups with the batter. Fill it up about 3/4th of the way.Place on top or center rack of the oven and bake for 15-20 mins.Prick the center of a muffin and if it comes clean then its done.Its very important not to peep into the oven for the 1st 15 mins as the temperature drops every time you open it.

Let it completely cool before eating it.refrigerate the remaining.

Also check what my marathon buddies are upto in their kitchen:).

Day 3 posts:-

Siri - Fatayer Bisabanikh (Spinach Pastry) Sambosic

Srivalli - Majjiga Mirapakaya/Dahi Mirchi

Swathi - Shimla mirch Paneer Bhurji Paneer stuffed capsicum and potato stuffed capsicum in makhani gravy

Dhivya - Spicy-Roti

Divya Vikram - Sour Cream Corn Cranberry muffins and a Click

Bhags - vegetable Stock

Arundhathi - Grape Jam

Lakshmi- Onion kulcha

Raaga Jackfruit Curry

Day 2 posts:-

Siri - Kosambari

Lakshmi - Coconut Dosa

Srivalli - Home made Sambhar Powder

Raaga - Chickpea Sundal.

Divya vikram - vegetable puffs

Dhivya - Peas Pulao

Swati -Bread Upma

Bhags - Coffee Cake.

Day 1 posts:-

Siri - baked cauliflower with puck's marinara sauce

Bhags -Tomato Shorba.

Dhivya - Bhindi Jaipuri

Swati - Dum Ka Murg Zafrani

Divya Vikram - Peas Kurma

Srivalli - Chicken Semi Gravy

Raaga - Masala Lauki Chana Dal

Lakshmi - Sour Cream Cake

PARIPPUVADA

Parippuvada is one of my favorite snack to have at tea time or as appetisers during a party.These are savory crispy cakes made mainly of chana dal.For more flavor onions,curry leaves,ginger,green chillies are also added.The flavor of crispy curry leaves in it compliments very well with tea or coffee.This is very popular in South India.
I am sending this to Mansi of fun and food who is hosting this months MM-appetizers and Hors'Doeuvres which is originally started by meeta of whats for lunch honey?

INGREDIENTS

Chana dal - 1 1/2 cup
onion - 1 medium size,diced
green chillies - 4 nos, chopped fine
curry leaves - of 2-3 sprigs,coarsely chopped(I add a lot coz it enhances the flavor of the vadas)
grated ginger - 1 1/2 tsp
salt to taste
oil for deep frying

METHOD

Soak chana dal for about 4-5 hrs.Coarsely grind it without adding water until it all comes together.If required to add water then add just a little bit,just enough to help grind it.To check the consistency take some in your hand and squeeze it,if it holds together then u have got the right consistency.Transfer it to a bowl.Add the diced onions,ginger,curry leaves ,green chillies and salt.Using ur hand mix it all together until its well combined.Check the salt.

Let it rest in the refrigerator for 1 hr.Make small tight balls of it(size of a lemon)and press it gently to make it slightly flat and let it rest on a plate for 5-10 mins before frying.Heat oil in vessel.When it gets hot slowly drop them in the oil and frying them until golden brown.Put it on paper towel to remove the excess oil.Serve hot with ketchup.

You can also have it soaked in warm rasam .Check roopa of rvkitchentreats post on rasa vada .

It's ROTINI inside.......

Bell peppers/capsicum are the ones thats grouped with less pungent pepper varieties as "sweet peppers".As they are mild and sweet they are used abundantly just like any other vegetables to prepare varities of dishes.They taste so great when roasted.They also add so much color to the dish as they are available in 4 different colors-red,green,yellow and orange.Here I have used green peppers and stuffed them with rotini pasta and baked till its tender.It is absolutely delicious.I recommend this to everyone who love pasta.You can use any color you have in stock.

This is my entry to pooja's VoW- bell pepper and JFI - pepper.

INGREDIENTS

Bell peppers - 2-3 nos

rotini - 2 cups

pasta sauce - 1 1/2 cups, any store bought

shredded mozarela and cheddar cheese - 1 cup each + a little more for topping(i used fat free)

parmasan cheese
salt and pepper to taste

oil

METHOD

Follow the box instructions and cook the pasta .In a bowl combine the pasta with the sauce and a handful of both the cheeses.Check the seasoning and add salt if needed.Keep it aside.

Preheat oven to 375 deg F.Remove the top portion of the pepper and clean its inside removing the white part and its seeds.Rub its inside and outside with some oil and season it generously with salt and pepper .This is very important otherwise it will taste bland.Now fill the peppers with the pasta leaving some space at the top for cheese.Sprinkle the top with parmasan cheese and shredded mozarella and cheddar cheese.Place it on a oven safe tray or dish and bake it for 45- 50 mins or until the peppers are tender and slightly golden in color.Let it rest for 10- 15 mins before taking out of the oven.Serve it warm on a thin layer of pasta sauce.

DRY POTATO CURRY

Potato is one vegetable that goes well as a side dish whether as french fries with burgers and sandwiches or as curries with chapathi's and rice,its just perfect and they taste absolutely delicious.We have chapathi's for dinner almost everyday,so i try to make different dishes to go along with it.Here is my quick and easy to make dry potato curry that goes very well with Bread /chapathi/poori or rice.

INGREDIENTS

Potato - 2 nos, diced big

onion - 1 medium size, diced

tomato - 1 medium size, diced

gin-gar paste - 1 tsp

curry leaves - 1 sprig

green chillies - 2,remove the seeds and chop fine

cumin seed - 1 tsp

turmeric - 1 tsp

chilli pdr - 1 tsp

coriander pdr - 1 1/2 tsp

coriander leaves - a bunch, chopped

water - 3/4 cup

salt to taste

METHOD

Heat some oil in a pan.Add cumin seed,curry leaves,gin-gar paste,green chillies and onions.Then add turmeric and salt.Saute well until the onions become translucent.Add the chopped tomatoes,red chilli pdr and coriander pdr.While sauteeing if it gets too dry sprinkle some water.Add the potatoes and stir well.Pour water and check the salt.Cover it with a lid and let it cook on a medium heat until potatoes are tender.Keep stirring in between so that it doesnt get burnt underneath.If the water is fully absorbed before the potatoes are cooked then sprinkle some water.Garnish with coriander leaves.Serve hot with rice or any indian flat bread.

EGGPLANT ENCHILADA

An enchilada is a traditional Mexican dish.Typically tortilla's are filled with meat or vegetables and then baked uncovered in a casserole dish,topped with enchilada sauce , cheese,onions and tomatoes.For filling one can choose anything from meats and vegetables.Most popular ones are chicken enchilada among meat lovers and beans enchilada among vegetarians.Since i love chicken i would normally prepare chicken enchilada but since A.W.E.D event says vegetarian dishes i chose to put one of my favorite meaty vegetable -Eggplant.I also used some peas curry which i had leftover as a base for the eggplant.You can choose to totally omit this.It came out sooo good that i didnt even miss the chicken in this.Whenever i try something out of the ordinary my husband wouldnt like and criticize a lot but this time it was a sure winner.He liked it as much as i did and was asking for more. You can substitute eggplant with potatoes .
I am sending this to Dhivya's A.W.E.D

INGREDIENTS

Tortilla - 4-5 nos,any store bought.I used multi grain Tortilla's

Eggplant - 1/2 a piece of a medium size

Peas curry - 1 1/2 cup(optional)

salsa - 1/4 cup,any store bought

Green enchilada sauce - 1 small can(14oz)

raw mango - 1/2 cup , skin removed,diced small(optional)

shredded cheese - 1 cup, any store bought,i used the 4 mexican cheese mix,fat free

onions and tomato-diced small to garnish


METHOD

Cut the eggplant into 1/2" strips,the same length as french fries.Apply some salt on it and leave it for 1/2 an hr.Wipe out the water than oozed out from the eggplant using paper towel.This is done to remove the slight bitter taste of the eggplant.Heat oil in a pan .Add the eggplant strips,salt and pepper.Stir it until it gets slightly brown.Pour half of the enchilada sauce over the eggpant and reduce the flame to medium low.Let it simmer for 15 mins or until they are tender.Switch off and keep it aside.By the time it cools keep the rest of the ingredients ready so that it will be quick to assemble everything.

For the peas curry- Soak the dry peas in water for 2 hrs and pressure cook it with some salt.In a pan pour some oil.When it gets hot add a tsp each of cumin seed,turmeric pdr,red chilli pdr,coriander pdr and curry leaves.Add the cooked peas into the pan.Add salt if needed(remember we already added some salt to peas before pressure cooking it)and simmer for 10 mins.Garnish with coriander leaves.The consistency of the curry should be very thick.Let it also cool completely.You can choose to add taco seasoning instead of the spices that i used.

Preheat the oven to 375 deg F.Heat the tortillas on the tawa for a minute or just until it gets soft.Take a spoonful of peas curry and put it in the centre of the tortilla.Put the eggplant over this and then the chopped mango.The tanginess of the mango compliments well with the peas curry.Sprinkle with some cheese.Roll it and keep it aside.Do the same with the rest of the tortillas.Take an oven proof dish and put a small layer of salsa on the bottom of this dish.Place the rolled tortilla's ,seam side down.Pour the rest of the enchaila sauce over the tortillas and sprinkle with some more cheese.Bake it in the oven for 15 mins or until the cheese melts.Switch off the oven and let it rest in there for another 2-3 mins.Garnish with onions and tomatoes.Serve hot.