Beetroot & Cabbage - Cutlet, Soup, Parata And Kalonji/Stuffed Bittergourd Revised

It has been a pinky Sunday ;)....and again it rained heavy on Sunday afternoon....well SG it's like that we can't do anything about it..can we ;)...Now moving over to Beetroot and Cabbage special today....and everything goes to Priya's FIC - Pink/Rose event started by Harini

First up is Beetroot and Cabbage Cutlet



Ingredients:

Beetroot - 1 Cup (Grated)
Cabbage - 2 Cups (Grated)
Green chillies - 4-5 (Finely Chopped)
Coriander leaves - handful (Chopped)
Curry Leaves - few (chopped)
Corn flour - 3-4 tbs
Redchilli powder - 1 tbs
Salt - to taste
Oil - for pan fry

Method:

1. Grate cabbage, peeled beetroot. Finely chop chillies, coriander leaves and curry
leaves.

2. Mix well all ingredients (except oil).

3. Heat a pan/tawa, add 1tbs of oil

4. Take small portions of the mixture and form a shape of cutlet or any other shape

5. Place one by one in pan and cook until golden brown on both the sides on low flame(apply oil little as required).


We had it with tea as evening snack and it was perfect in raining evening :)




Next up is Beetroot & Cabbage Soup

Ingredients:

Beetroot - 1/4 cup
Cabbage - 2 cups
Bay leaf - 1
Cloves - 2
Pepper Corn - to taste
Salt - to taste
Olive Oil - 1tbs
Water - 3 cups

Method:

1. Chop Cabbage and beetroot in large chunks

2. In a cooker heat oil, add bay leaf, cloves and saute for a min

3. Add the beetroot chunks and saute for 2-3 mins. Add cabbage and saute for 2 mins.

4. Add salt, few pepper corns, and 1 cup of water and pressure cook for 10mins

5. Let the cooker release pressure, make puree of the veggies (discard the bay leaf)

6. Add this puree back to the cooker with some more (2cups) water (as thick you want), bring it to boil (add more salt and pepper if required)

Soup is ready..if you wish add some milk or fresh cream...I like mine just as it is.



Final is Beetroot & Cabbage Parata

When I saw Beets parata in Priya's space it was so eye catching...so I thought of making it, though mine is little difference from hers.



I used the beet and cabbage puree (same used in soup), ajawin, salt and wheat flour to make a dough and make parata & served it with Kalonji ..it was yummy..thanks Priya for the idea :)


Now moving away from pink parade....here is one more entry to Lakshmi's Meals on Wheels is Kalonji or Stuffed Bittergourd which I made again and as this stays well upto a week if store properly. For detail recipe click here



Enjoy.....

Kathirikkai Masal/Eggplant Curry with Tandoori Roti and take part in Earth Hour

I tried Kathirikkai Masal from Solai True Chettinad Kitchen. At last started to trying things from my long list of bookmarked recipes....whenever I wish to try any of the recipes I endup lacking in a thing or two....and it was same this time too as I didn't had sambar powder but not letting that to stop me from trying I used redchilli and coriander powders and Kitchen King. For the original recipe check Solai's space, Thanks Solai for the wonderful recipe :)




Here is the recipe again with the changes:

Ingredients:

Eggplant (small) - 15-18 (appr. 300) -
Onion - 1 Large (Sliced)
Tomato - 1 Large (diced)
Garlic - 8-10 pods (sliced)
Redchilli powder - 1 1/2 tps
Coriander powder - 1 tps
Kitchen King powder - 1 tps
Cumin Seeds - 1/4 tps
Fennel Seeds - 10 seeds
Curry leaves - 10-12 leaves
Coriander leaves - handful (chopped)
Oil - 2 tbs
Salt - to taste
Water - 1/2 - 1 cup

Method:

1. In a pan heat oil, add cumin, fennel seeds and curry leaves let it splutters
2. Add garlic and fry for 1 min. Add sliced onion and fry until it turns light brown.
3. Throw in the chopped tomato and cook for 2mins, now add eggplant (cut each eggplant in 4 slices) and fry them for 3-4 mins.
4. Add all the powder masalas mix well and cook for 3-4 mins again.
5. Add salt and 1/2 cup water, cook with lid on until eggplant becomes tender. Throw in half of the chopped coriander and cook for 5 mins.
6. Garnish with remaining coriander leaves.




This was so yummy... we had it with tandoori roti...


Earth Hour
So guys most us know 28th March 2009 from 8.30pm to 9.30pm is Earth Hour. So take part in this 1st Earth Hour, switch off the lights where ever you are and cast your vote. For more details check here

Pasta with Tomato Sauce And Chickpeas Herbs Salad

Pasta in tomato sauce and chickpeas salad was Sunday lunch for me and my friend whom visited us last week from India. I was so bored of cooking every time rice, pulav, paratha for him so thought of making pasta instead for a change (perhaps more for myself ;)) One thing is he is quite a picky eater....he don't eat this and that. I really had to be very careful with what I cook.. since now I became the host ! Isn't is so difficult to think of menu for a week including breakfast, lunch and dinner?? I was running out of ideas especially when my refrigerator was empty most of times.

Chole

Yes, I disappeared again for a week and by now you guys know my reason ;) but this time I was on course for ITIL and passed the exam with good marks too ..;) I was so happy with the results ....it's kinda difficult and fun to study now .... so now not going on with this let's move on to today's recipe Chole. I always made chole/chanaa masala (with gravy) which every one liked always very much. Now that it's only two of us I thought of trying different and without gravy. So made this chole which came out so well that my DH endup eating a lot and told me this is better than my usual stuff :-)....so here comes the recipe





Ingredients:

Chana/chickpeas - 300gms appr.
Onion - 1 large
Tomato - 1 large
Green chilli - 3
Kasoori Methi - 1 tps
Redchili powder - 2 tps
Coriander powder - 1 tps
Tumeric - 1/4 tps
Chole masala - 1 tps
Oil - 2 tps
Bayleaf - 1
Ginger-garlic paste - 1 tbs
Salt - to taste

Method:1. Soak washed chickpeas/chana over night, boli in pressure cooker until done [ skip this step if you are using canned chickpeas]
2. In a pan head oil, add bay leaf, add sliced onion, sliced green chili and saute until golden brown.
3. Add all the powder masala, mix everything well and cook for 3-4 mins.
4. Add chopped tomato, mix together and cook with lid on for 5 mins or until tomato is mashed well.
5. Soak kasutri methi in little warm water with pinch of salt for 10 mins or follow the instruction on the pack (if any)
6. Add the soak methi now in the masala, boiled channa & salt . Mix together and cook for another 4-5 mins with lid on.

Chole is ready to serve with roti/paratha/rice/pulav.





Here is another closer look ;)




Enjoy your day.....

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Saturday Lunch with Dal, Chawal and Kareli (Bittergourd) and Awards

I'm tend to prepare simple food for Saturdays lunch and that goes every week. Now a days resolution is to cook without using onion, green chilli and trying to cut down on garlic too [only for sat'day lunch ofcoz]


My sister loves khichidi for sat'day lunch and she will be so much happy with it :-)...but my DH prefers dal and chawal instead of khichidi so I'm doing that.


Last Saturday I prepared rice, dal with tempering of jeera, dry red chili and garlic and bitter gourd fry.

For Bitter gourd Fry/Stir Fry:


Ingredients:


Bitter ground - 4
Cumin Seeds - 1/2 tsp
Turmeric Powder - 1 tsp
Oil - 2 tbsp
Dry Mango Powder /Amchur - 1/2 tsp [optional]
Salt - to taste


Method:


1. Wash and peel bitter gourd and cut in thin slices. 

2. Marinate with little salt and turmeric powder and leave it for 10-20mins. 
 If you wish you can squeeze out the water from bittergourd [I don't squeeze ]

3.  In a pan heat oil, add cumin seeds, add bitter gourd and fry on low flame until it turn black/brown in colour & become crisp.
If using amchur then add 2 minutes before turning off the flame.

Here is the platter with rice, dal, bittergourd fry, pickle and papad :-)





Now coming over to award...Dear JaiShreeji has share with me these lovely and awards...Thanks a lot ...am so glad to receive them ....


Also Swapna from Cooking with Swapna has share with me Great Buddy Award ..thanks Swapna for sharing this with me...now we are buddies ;)




Here sharing these awards with few of my friends, enjoy gals...


Aru from Gourmet Affair
Raji from Rak's Kitchen
Purva from Purva's Dawaat
Ramya from Ramya Cooks
Vani from Illatharasi
Lakshmi from Taste of Mysore
Priyanka from Asan Khana
Sukanya from Sukanya's Musings
Sowmya from Creative Saga
Anisheetu from My Kitchen

Happy Holi with Dahi Vada, palak panner with parata

Wish you all colourful and joyful Holi....

It's not much of Holi here in SG, though now a days lot of events are organized for Holi get-together. This is our first Hoii ;) and am composing this post...funny isn't it. It's more like wishing people in the blog world for festival than in real :).......

So come back to Holi ....it's been ages since I played Holi....wish the breakthrough comes soon...

Today the recipe is simple ones...Dahi Vada, Palak Panner with instant parata.

For Dahi Vada

Urad Dal/Black Gram Lentil - 1 cup
Oil - for deep frying
Salt - to taste
Curd/yogurt - 2 cup (beaten)

For tempering:
Dry red chili - 3-4
Green chilli - 2-4 (chopped)
Curry leaves - few
Jeera/Cumin powder - 1tps
Method:

1. Soak washed urad/black gram dal over night. Wash again the dal and grind into smooth paste in mixi without any water. Add salt or 1tps of water if required.

2. Transfer the paste into a bowl and beat it with hand. Add salt per taste.

3. Take small portion of it and give desire shape. You can use plastic sheet to make shapes.

4. Deep fry in oil until golen brown. This can be server as deliciosu snack.

4.a Add some chopped onion and green chili to dal paste and deep fry them to make it as snack.

5. Soak the fried vadas in warm water for 3-4 mins.

6. Meanwhile whisk the curd add salt. Remove the vadas from water and soak it in curd.

7. Top it up with tempering of dry red chili, green chili and curry leave in little oil. Garnish with cumin powder.

Also made Palak Paneer, for recipe click here

And here is Kedar's plate.

All these goes to FestiveFood: Holi Hai event hosted by dear Purva


And sending Vada and Dahi Vada to Ashwini's Lentils Mela

...

Gobi Manchurian | Dry Gobi Manchurian Recipe | Indo-Chinese Recipes

Gobi Manchurian or cauliflower manchurian is a popular Indo-Chinese appetizer recipe which most of us do like along with a bowl or fried rice or noodles or have it as a appetizer/starter. Gobi manchurian has to be the most popular indo-Chinese recipe I think, it's favorite among all age group and everyone love this for sure right? Crunchy yet soft and flavorful gobi/cauliflower manchurian is a great to enjoy and we can make the same at home too.

Cashews & Banana Halwa?

It ever happened to you? You started preparing something and ends up with something else?? Well, it does happens to me every now and then ;)....I was so excited about this new dish I saw in TV and I liked it so much that I thought of giving it a try...after much of delay I got down to business and while in process I knew it's not what I was looking for but instead it became halwa... :-(

So here is the blunder (but a sweet one ;) )..and as for the original recipe...well wait until I try that once again ;)

Method:

1. Dry roast cashews - around 15-20 [skip this step if using roasted cashews]
2. In a blender place roasted cashews, 1tps Honey, 1/2 tps oil and make a fine paste. [It will look something like this, little more oil can be added]


3. Take 2 ripe banana and slice them
4. In a pan add 1/2tps of butter (I used ghee) and 1 tps of sugar, cook until sugar gets dissolve.
5. Place the banana in pan and fry both sides until brown.

6. And here is the halwa process started...banana became soggy and there was no more slice left...I thought for a while wondering what to do with it and then just added the cashew paste, mix everything well together cook for more 2-3mins and halwa was ready.

Well it was actually quite okie, banana and cashew tasted gud together :-)



This goes to Nivedita's Celebrate Sweets~Halwa Event.

Enjoy....

Instant Toast & Awards

We got this Ciabatta in mini toast form and suddenly I thought of making some snack of it ;)..this is really very simple that you guys might think why am posting this but I simply loved the pic ;) for that ..hehe ..and sure kids will love this.

Method:

Take few toast pieces (used here is wholemeal) and apply different kind of spreads, Jam etc.
I have used Peanut butter, Mix fruit jam, Hazelnut chocolate cream, Orange jam....just apply your choose of topping in each toast and enjoy it :)


This server as tasty, quick breakfast or snack. And the goes to Gayathri's Magnificent Click Contest 2009


Now moving over to awards, Jaishree from Ruchi has passed me these wonderful and cute award 'Circle of Friends' and 'Yum-Yum blog award'. Thanks you so much dear....



Raji from Rak's Kitchen is sharing with me “Nice Matters Award". Thanks a lot dear...I posted the award here before..


I would like to pass all these award to everyone visiting this blog ....we all are in the circle of friends now :-)....

Talking of friends...dear Lakshmi from Taste of Mysore is hosting this fun filled event call 'Meals on Wheels', ..and what exactly is all this event about? To know more check her space and take part in the wonderful event.

FestiveFood:Makar Sankranti Roundup

Dear All,

I know I have disappeared just like that :-)...but guys I'm busy with work, home. We have shifted to our new place and trying to settle down. Now I know how time consuming and difficult is to setup home :-)....well thanks to all of you for showing so much concern and love on my disapperance ...heheh I'll try to be regular once again in our little blog world.

Coming back to the roundup it was once again great hosting the event with all your support, Thanks you all for entries. So, here not wasting any more time presenting your long waited FestiveFood: Makar Sankranti Roundup...

If I missed out any of your entry then kindly inform me.

Aru from Gourmet Affair was the first to send entries for event with her Ranga Alur Puli Pithey which is something very new for me and I guess to few of you too...check her recipe for details and to know what exactly is that.


Next up is Doodh Puli from Aru's mom kitchen. This will also going to be a new dish for few of us, simple and easy...but yummy. Look at the picture and drool check her recipe for details.

And hitting the hattrick Aru has sent Patishapta Pithey which she says is a must for Poush Sankranti, check her blog for the easy and yummy recipe.


Next up is entries from Shama, lets start with this lovely and colourful Rangoli/Kolam done by her during Pongal..


Here making it's way to our event is Sweet/Sakkarai Pongal..yes Pongal is uncompleted without this..and this one is from Shama kitchen.


Also she sent Sweet Pumpkin Curry which she made on Pongal day, check her recipe for details.


And also this yummy looking Dahi Vada from her....


Here we have one more bong gal and this time from Singapore - Inrani from Appyayan. She has sent Patishapta Pitha and Natun Gurer Payesh



Deepthi from Vegetable Platter has sent this simple yet a bit different Pongal which she has made for pongal since she and hubby doesn't like sweet pongal much.


Here comes Navita with something different and i.e Sesame Speculaas and if you want to know what's seame speculaas and why it called that then you have check her space for that and for lots of other information too.


Here is Preeti's [nope not me ;) ] from Khaugiri entry Tilgulache Ladoo. So here it is 'Tilgul ghya, god god bola'..that means "Take a tilgul and talk sweet as it",interesting isn't it...for more interesting and informative stuff check her post.


Her next entry is Gul Poli, naivedyam for God, this is made with Til & Gul.


She has also made Bhogichi Bhaji on Bhogi day, to know the importance of Bhogi check her blog.


And here is more from Bajari chi Bhakri from Preeti, which she love to eat with fresh white butter ..now that's something :-).


Next up is Sakkarai Pongal from Jaishree of Ruchi. There are some very gud info on the way Pongal is celebrated, do readup to gain more knowledge about Pongal :-)

Here is delicious Sakkarai Pongal,Ama Vadai and the delicious carrot burfi from her all the way to our event.



And one more Pithe but this time stuff with fish, Maacher Puli Pithe (Fried Puli Stuffed with Fish) is our entry from Sunanda of Sunandas Kitchen, check her space to get the details of this lovely pithe.


Next up is Sesame Ladoo from Archy of Archy's Recipe Book,with the belated wishes ;) she wrote about those old golden days ...ahh when festive comes we all do remember good old days isn't it?


One more time making way into our event is Sakkara Pongal from Vidhya's My Receipes kitchen. The difference is there are some special moments lock into this post, read it yourself, here is also her prayer offering.


Hema from Adlak's Kitchen has also sent Sweet Pongal along with procedure the way Pongal celebrated in her home...it's so gud to know about different way and procedure :-). Here is full meal prepared on Pongal (yup let's all drool on) along with sweet pongal.


Uma from Essence of Andhra has sent Besan-Coconut Laddu celebrating her blog's first year anniversary with all of us. Wish you ..oohh I mean your blog Happy Birthday....jab tak suraj chand rahe ...Essence of Andhra tera naam rahe :-)


Vijaya from Daily Meals has sent this simple but yummy Mokkajonna Burelu (Sweet Corn Fritters) made only with few ingredients and looks so delicious...


Ashwini from Nanna Adige sent to all of us tradition dish - Till Mixture (Ellu Bella), check her blog for the recipe and for good information on celebrations too.


Now this one is interesting, getting the real essence of celebrating all the festival together. Kamakshi from Sanctified Spaces has sent across details and reason for celebrating Kanu Pongal, beautiful rangoli, check her space to know more about it.


Sakkarai Pongal for Surya Bhagwan



Also we have from Kamakshi Paruppu Payasam


Sankranti Pitlay


Full meals...this one is sure to make us all drool...


Ofcourse the meal ends with sweet dish -- Bengal gram dal poli


Shama from Easy2CookRecipes sent simply, yummy and all time favourite Uzhundu Vadai


Viki from Viki's Kitchen has sent Pongal Aviyal and this is what she says: Southern TamilNadu people used to prepare this for Pongal festival. It tastes great with the sarkarai pongal and ven Pongal.


We have Sweet Khichidi from Poonam's Kitchen, this khichidi is traditional Konkani cuisine and healthy too Poonam says..check her recipe for details.


And here comes Smitha's from Dabbu's Recipes's Venn Pongal, Chakkarai Pongal and Ullunda Vadai..along with some sweet memories.


Sanika from Spicy & Tangy....Sweet & Yummy sent Tilachi Vadi (Sesame Bars) popular and authentic Maharashtra dish.


If you guys need some other info on Sankranti then sure visit Kiran's blog (Radiance Recipes)..her post on Sankranti is having wonderful information/memories along with delicious Undhiu


Now if you guys need some more reading and real authentic Tamil way celebrating Pongal then this is the place...check Dhanasakthi's SakthiChats..she has given full detail of Pongal day and the way her family celebrated it..quite fun I should say along with that we get Paccharisi Pongal & Pongal Kari (Kuzhambu)


Neha from Tasty Recipes has sent these yummy looking Sesame Sweets(til ke ladoo) another dish from Maharashtra which she says very easy to prepare.


Next up is Sugar Figurines from Lakshmi of Taste of Mysore which is simple but one of favorite sweet for most of us I guess. Do check her post for some gud prayers too.



Vidhas from Appetizing Recipes had her Periyamamm's signature dish Besan Kheer, something new and different than regular kheer....check her place for the recipe.


Here is hat-trick entries from Priya of Priya's Easy N Tasty Recipes, first up is Sakkarai Pongal, next Mango n Tapioca Pearls Kheer which Priya says easy to make and delicious to eat. Followby is twist in the pongal ie. Vegetable Ven Pongal


Check out the delicious Sesame Seeds Puri, Tilachi Vadi & Gulachi Poli from Trupti of Recipe Center, everything looks so perfect..differcult to say which one must have tasted gud ;)


Sowmya from Creative Saga had yummy Chakkarai Pongal for the celebration....I just feel like eating it right away.


Maya from KonkanWorld have sent us two-in-one sweet and savory Mooga Goad Usli/Sweet Moong khichdi which she says good for breakfast too, check the healthy recipe at her blog


EC from Simple Indian Food had feast on Pongal..here is the list:

Sakkarai Pongal


Ven Pongal

Vada

Lemon Rice

Tomato Rice

Puliyogare

Til ladoo

Dry Fruit Chikki


And we have very good rangoli too from her...


Ashwini from Nanna Adige has sent this delicious loooking Sweet Pongal ..check her space for gud fusion lunch too ;)


Dear Priyanka from Asan Khana has sent yummy Khichdi with Karela fry, Curd and Papad...simple and delicious food for any day..what say?


And here comes my entry for the event which is simple yet delicious Venn Pongal :-)


Here is one more Ven Pongal from Ramya of Ramyacooks but the difference is she used Elertic cooker to make this one...surprsing? Check her recipe for details.

Thanks again for making this event happening.