Friday, January 27, 2012

திருவாதிரை களி

Rice - 1 cup
Moong Dhal - 1 tsp
Jaggery - 1 cup
Water - 3 cup
Coconut - 4 tbsp finely chopped
Coconut - 2 tbsp finely sliced
Cardamom powder - 1/4 tsp
Cashew nuts - broken 10 nos
The proportion is for 1 cup rice - 1 cup jaggery and 1 cup rice - 3 cup water.
1. Take a pan, add the rice and moong dhal and fry them for 2 minutes.
2. Then grind them together well like "Rava" consistency.
3. Take the pan, add the jaggery and pour water. When it starts boiling well, add 4 tbsp of coconut, 1/4 tsp of cardamom powder.
4. When it comes to full boil, add the grounded rice rava and stir them well and close the lid.
5. Then pressure cook it with low flame and cook for 5 minutes. ( Just leave it closed till one whistle)
6. Then open the lid and stir well.
7. Take a pan, add some ghee and saute the cashew nuts and sliced coconut pieces till the cashew nuts turns golden brown color.
8. After it is cooked well, season it with cashew nuts and coconut pieces.
Yummy and delicious festive food cooked on thiruvadirai.... This goes well with Puli Kootu.

Tuesday, January 24, 2012

Almonds Oats Dates Milkshake

Hi i was searching for milkshake recipes with dates and i found this Almond Oats Dates Milkshake from Sharmis Passions. It was so healthy and so tasty and really enjoyed trying this milkshake. I'm sure your kids will love this....


I used Quaker Oats (Old Fashioned)

Oats - 4 tbsp
Milk - 3 cups
Dates - 10 nos
Sugar - 1/2 tsp(Optional)
Almonds - 6 nos

1. Take a pan and dry roast the oats till a nice flavor comes.
2. Then if you are using seeded dates, then remove the seeds from them and cut into fine pieces.
3. Then chop the almonds roughly.
4. Then finely grind the oats, almonds, dates and then add the milk and grind again until they are well blended together.
5. Then refrigerate and cool them for 30mins and Serve chill. You can present it by garnishing it with finely chopped dates and almonds.

Eggless Cinnamon Butter Cookies

Maida/Flour – 1 ½ cups
Sugar – ½ cup
Butter – ½ cup
Cinnamon stick – 1’ piece (or) Cardamom Powder - 1 tsp
1. Powder the sugar and cinnamon piece together to a fine powder.
2. Cream butter and sugar-cinnamon mix till fluffy.
3. Add the flour little by little and knead into a soft dough.
4. If the mix is too dry, you could add a few tsp butter.
5. Roll out the dough to about quarter of inch in thickness and cut into shapes using cookies cutters,or shape into circular discs with hand.
6. Bake at 150 Celsius for 20 minutes(That is the normal baking time for cookies of our taste-crispy yet melt in the mouth,you can bake it according to the temperature settings of your oven).
7. Sprinkle some sugar on top immediately after taking out from the oven(optional).
Yummy and crunchy cookies are ready to go into your tummy...  :)

Andhra MLA Pesarattu

For the Batter:
Green Moong Dhal - 1 Cup
Rice - 1/2 Cup (Increase or decrease depending upon the crispy you required.)
Green Chilli -2
Ginger - 2 small pieces
Cumin Seeds - 1/2 tsp
Onion - 2 small pieces
Salt - as required
For Garnishing:
Ginger - 2 tbsp grated
Green Chilli - 2 chillies finely chopped
Chopped onion - 1/2 onion finely chopped
For Upma:
Please check the upma recipe here. I have used the vegetable rava upma for this. You can also use simple rava upma without adding any vegetables.
1. Soak the green moong dhal and rice for at least 6 hours. 
2. Then grind the soaked green gram and rice with green chillies, ginger, salt, jeera and onions by adding little by little water till you get a smooth dosa batter consistency. 
3. Now take a nonstick pan, heat it and pour a ladle of  batter in the middle and spread it evenly.
4. Then flatten the extra batter with a spatula and allow it to cook evenly.
5. Sprinkle the chopped onions, ginger and green chilli mixture on top of it. 
6. Apply oil to the edges and fry them. Once it is cooked turn it to the other side and allow it to cook for a minute. 
7. That's when the pesarattu is ready. When you stuff the upma in the pesarattu it becomes MLA Pesarattu.
Yummy and crispy MLA Pesarattu is ready to serve :) It goes well with Coconut Chutney and Allam(Ginger) Chutney.

Mango Rava Kesari

Ripe Mango - 1
Rava (or) Sooji - 1 cup
Water - 3 cup
Sugar - 3/4 cup
Cardamom powder -1/4 tsp
Kesari color - pinch (Dissolve it in 2 tbsp of water)
Saffron - 1/4 tsp
Ghee - 2 tbsp
Cashew nuts - 10 nos
Raisins - 10 nos

1. Take a pan, add 1 tbsp ghee and fry cashew nuts and raisins till the cashew nuts turns golden brown color and then keep aside.
2. Then again add 1 tsp of ghee in the pan and add the rava and saute for 2 minutes and then keep that aside too.
3. The proportions to take are 1 cup rava - 3 cup water and 1 cup rava - 3/4 cup sugar.
4. Then take the pan, add some ghee, add the cardamom powder, fried cashew nuts, raisins and saute for a minute.
5. Add 3 cups of water to it and add the saffron and boil it.
6. Separate the mango flesh and make it to a puree.
7. Then add the ripe mango puree to the boiling water and boil it well.
8. Once the mixture boils well then add the dissolved kesari color to the boiling mixture.
9. Slowly add the rava to the boiling mixture and stir constantly so that no lumps are formed.
10. Once the rava is completely mixed well, then add 1 tbsp pf ghee to it and mix it well. The mango flavor is an added taste to the kesari.
11 Once done, transfer it to a bowl and decorate it as you wish. I scooped them and garnished with sliced almonds. Yummy and delicious and sure kids will love this. This is for all the mango lovers... :)

Wednesday, January 11, 2012

Palak Tofu

  • Tofu - 20 pieces

  • Onion - 1 Chopped
  • Tomato - 2 Chopped
  • Spinach - 3 cups
  • Oil - 4 tbsp
  • Cumin Seeds - 1 tsp
  • Garlic- 2 cloves chopped
  • Ginger Garlic paste - 1 tbsp
  • Salt - as required
  • Turmeric Powder - 1/4 tsp
  • Chilli Powder - 1 1/2 tsp
  • Coriander powder - 1 1/2 tsp
  • Cumin Powder - 1 tsp
  • Green Chilli - 1 chopped
  • Kasturi Methi - 1 1/2 tsp

Garam Masala Ingredients:
  • Cloves - 2 
  • Cardamom - 2
  • Bay Leaves -2
  • Fennel Seeds - 1/4 tsp
  • Cinnamon Sticks - 2 small sticks


Initial Preparation:
  1. Boil the spinach and keep it aside ( It'll not take more time )
  2. Take oil in a pan and fry the tofu and keep it aside.

Main Preparation:

1. Take a pan, and add oil. Once the oil is ready add the garam masala items and fry them.
2. Then add cumin seeds, onion, little salt and saute them well.
3. Once the onion is cooked well, add the ginger garlic paste and cook well till the rawness goes.
4. Then add the turmeric powder and saute them well. Add chopped tomatoes and cook for 6 to 7 minutes.
5. Once the tomatoes are mashed up and cooked well then add cumin powder, coriander powder, chilli powder and mix them well and cook along with the mashed tomatoes till the rawness of the chilli powder goes away.

6. Then add the green chilli, kasturi methi powder and the spinach puree.

7. Stir them well to avoid burning at the bottom.

8. Then add the fried tofu and some shredded tofu (which will add more taste to the gravy ).

 9. Add some cream ( optional ) to make it much more richer.

10. Once done yummy palak tofu is ready.

You can substitute TOFU with PANEER also.

Hey here i'm ready and happy to get into another event  

Color Your Palate-"A Visual Treat"......  posted by Sanyukta

and to Hot & Spicy Treats by Food Corner ....

Paneer Pasanda


Coriander leaves - 1 springs   
Coriander powder - 1 tbsp    
Corn flour - 2 tbsp
Maida flour - 2 tbsp
Cream - 2 tbsp    
Crushed cashew nuts - 1 tbsp    
Cumin - 1 tsp    
Ginger garlic paste - 1 tbsp    
Kastoori methi - 1 tsp    
Oil - 1 tbsp    
Onion - 1 number    
Paneer - 300 grams    
Raisins - 1 tbsp    
Salt - 1 pinch    
Tomato - 2 large    
Turmeric - 1 pinch    
Whole garam masala - 1 piece    


1. Slice the paneer into triangle shape as shown in the picture.

2. Cut through the center half the way and stuff the sweet and tangy preparation.
 Stuffing: Add the grated paneer, raisins, green chillies, cilantro and roasted cashew powder and mix them well.

3. After the stuffing is over, then shallow fry them and keep it aside.

4. Take a pan, add oil and heat it.
5. Once the oil is ready add the whole garam masala items (i.e) cloves, cardamom, cinnamon sticks, fennel seeds, bay leaves.
6. Then add the onions and add some little salt and saute them till they turn transparent and tender.
7. Once the onions are ready add ginger garlic paste adn saute well till the rawness goes.

8. Once done then add the tomato puree and saute them well till the tomatoes are well cooked.

9. Once they are cooked well, add chilli powder, coriander powder, pinch of turmeric and cook for two more minutes.

10. You can add some fried cashew powder and cook well.

11. Then blend these mixture and make it into a fine paste.(Allow some few minutes to cool because if u try to grind while the stuff is hot the lid may open and the stuff's may splash out).
12. Then again transfer the blended mixture into the pan and add some water and allow it to cook it for some more minutes.

13. Then add some (say 1/2 tsp) of sugar and kasturi methi and mix them well and cook for some 2 minutes.

14. Then add the stuffed paneer pieces to the gravy and close the lid and cook for 2 minutes.

15. Yummy mouth watering Paneer Pasanda is ready to go. Serve hot with pulav varieties and Bread Varieties.

This recipe i'm posting it to the event Food palette series Orange 

and to Hot & Spicy Treats by Food Corner ....