Greek Sandwhich is nothing but Felafels with tahina and greek sauce in Pita bread. This is a filling Sandwhich and can be had as dinner along with Fattoush an Arabic Salad. If you dont want fried felafel then bake it, Still tastes very good. If you dont get Pita bread then substitute with chappti or rumali roti or our very own bread.
This sandwhich has to be served immediately as the sauce  makes them soggy if you keep them for a long time. Sending this to AWED-Greek guest hosted by CL event by DK



You need:
Pita bread                            8nos
Felafel                                  24nos
Sliced tomatoes, onions and cucumber  as required
Olives( chopped)                  2tbsp
Salt
Lemon Juice                         1/2tbsp
Tahina                                   100gms
Greek Sauce                          1 cup



Preparation:
Mix the sliced onions, tomatoes, cucumber, olives, salt and lemon juice.
Place 3 felafels on the pita bread and some veg mixture. drizzle tahina and greek sauce over it.
Roll and Serve immediately.

Greek Sauce is so refreshing with the inclusion of cucumber juice and it was so tasty that We finished this sauceby itself. It is also a perfect dip and accompaniment to any dish. With Summer around  this sauce was a sure refresher. AWED- Greek guest hosted by CL event by DK.



You need:
Yoghurt                   1 cup
Cucumber juice        1/2 cup
Dry mint powder       1tbsp
Salt

Preparation:

Mix all the ingredients and Serve

Peanut butter in Smoothie? Sound Interesting na? For all the lovers of peanut butter here is Peanut Butter Banana Smoothie. It was so delicious that my jr finished it of in a gulp. Sending this smoothie to Madhuri's serve-me-some-juices-shakes-smoothies.



Praparation:
Blend together 1 banana with 1 cup milk and 1 1/2 tbsp peanut butter along with some ice cubes.
There is enough sweetness from the banana and peanut butter if you want more  add little sugar.
To make this smoothie more richer add in a scoop or two vanilla icecream.
Enjoy!

Sending this again to Indrani's Spotlight- Summer food& Drinks

Call it as Chutney or pickle this sweet mango chutney tastes very delicious. Its both Sweet and Sour. Use only unripe mangoes for this chutney but if you are able to obtain only ripe mangoes reduce the cooking time as the mangoes turn into pulp. Store in a sterilized glass jar in the refrigator. Sending this recipe to Nithu's Think Beyond the usual- Fruits.



You need:
Sliced Mangoes                         1cup
Salt
Sugar                                        1/2- 3/4cup
White vinegar                             1/4 cup
Ginger(chopped)                        2tbsp
Garlic (chopped)                        1tbsp
Dry red chilli                               2
Raisins                                        3tbsp

Preparation:
Rub the mangoes in salt and soak the red chilli in little vinegar for 10 minutes.
Grind ginger, garlic and chilli to a paste.
Mix in all the ingredients in a pan, add 1/2 cup water and cook till the chutney thickens and the mango turns soft.
Cool and store

This month's challenge for global kadai was interesting and also challenging, Indian Flavoured Pizza.
It was a long time since I made naan and I thought why not convert it into a pizza with our favorite tandoori paneer and Indianised sauce. Voila! here is Naan Pizza and it turned out beautifully. Its a sinfully rich pizza loaded with a rich tomato sauce, paneer and mozerella cheese.Though the process looks lengthy you will be able to complete everything by the time the dough rises. I made a large family sized pizza, you can also make regular shaped pizza. I made  Microwave Tandoori Paneer which Ive posted earlier. Sending this Tasty Tasty pizza to Global Kadai  event guest hosted by Lavi event by Cilantro. and to Champa's Bake-off event



You need:

For Pizza Base ( NAAN):
All purpose flour                       250gms
Instant Yeast                             10gms
Sugar                                        1tsp
Curd                                          1tbsp
Ghee                                         1tbsp
Salt

For Tomato Sauce:
Tomato                                     2nos
Onion(small)                              1nos
Garlic                                         2cloves
Clove                                          1nos
Cardamom                                 1nos
Cinnamon                                   1nos
Chilli powder                              1/2tsp
Cashew paste                             1 1/2tbsp
Tomato Sauce                             2tbsp
Kasuri methi                                1/4tsp
Salt

For topping:

Tandoori Paneer                       2 recipe
Capsicum (cubed)                    1/4cup
Onion (cubed)                          1/4cup                                    
Chilli flakes                               1tbsp
Mozerella cheese                      2oogms (shredded)
Butter                                       50gms



Preparation:

For pizza base NAAN:

Mix the yeast and sugar in half a teacup of warm water.
Mix the flour, curd, ghee, yeast, salt together and knead to a smooth dough adding little warm water to knead.
Knead for 10 minutes and cover the dough with a wet cloth keep it in a warm place for an hour.

For the Sauce:

Cook the onion, tomato,garlic, clove, cinnamon, cardamom and chilli powder, salt in 1 cup of water for 10-15minutes till the tomatoes and onions are soft.
Cool, Discard the clove, cinnamon and cardamom and grind the rest to a puree. Strain and return to boil add the rest of the ingredients  and simmer for 10 minutes. The sauce should be thick.

To Assemble:
Prepare the Paneer and in the remaining marinade toss in the onions and capsicum and microwave high for 2 minutes.
Roll out the dough. Grease the pan/ plate with butter so as not to stick. You can also cover it with aluminium foil and grease with butter for east cleaning purpose.
Apply butter on one side of the dough and place them on the prepared pan buttered side down.
Now roll the corners a little to make it a round shape and create a little dent. Apply butter in the dent and on the rolled sides. then apply rhe sauce evenly  and sprinkle the shredded cheese. top it with paneer, capsicum and onion, Sprinkle chilli flakes and Grill them till the sides are brown and crisp.
Since I made a large sized pizza The grilling time was 14 minutes. For regular size the time may vary between 8-10 minutes





Enjoy them hot! as they are PERFECT PIZZA FOR SPECIAL OCCASIONS

Tandoori paneer is always my favorite and this recipe which I bookmarked long back in Priya's blog is so easy to make. Within 5 minutes the tandoori paneer was ready and it was very tasty too. Sending this recipe to Jayashree's inbox who is guest hosting MEC-Bloggers event by Srivalli.



You need:
Paneer (cubed)                               1cup
Chilli powder                                  1/2tsp
Pepper powder                               1/4tsp
Jeera powder                                  1tsp
Salt
Oil                                                   1tbsp

Preparation:
Mix all the ingredients together and marinate for 2 hours.
Arrange them on the microwave plate in a single layer and microwave high for 5 minutes.
Serve them hot!

A high protein rich salad with a very simple lemon, pepper and olive oil dressing  goes perfect as a side dish or just an evening snack. This is very simple and easy to make salad is going directly to Healthy Inspirations- Salad event by Usha and to vegetable-marathon-event By Anitha.



You need:
Sprouted Beans                         1 1/2 cup
Onions(chopped)                       3/4cup
Tomatoes (chopped)                  1/2cup
Green chilli(chopped)                 1nos
Tofu( cubed)                              1cup
Coriander leaves(chopped)         1/2cup
Pudina leaves(chopped)              1/4cup
Lemon juice                                2tbsp
Salt
Coarsly ground pepper                1tbsp
Olive oil                                       1tbsp

Preparation:
Cook the sprouts in hot water till they are just cooked but retain crunchiness.
In a bowl mix in all the ingredients except the tofu.
Add tofu at last as it might break into crumbles. Mix in lightly.
Serve.

Chocolate cake is always our favorite and this chocolate butter cake is just out of the world. My jr always loves homemade cookies and cakes and today my hubby and jr finished off the cake just within minutes of icicng the cake. I am giving the minimum measurements for the cake and it makes 1 small cake. For the most easy icing I spread the readymade chocolate pudding available in the market and sprinkled chocolate rice and voila the cake just tasted divine and super moist. Sending this recipe to Best chocolate event  by Divya and Champa's Bake- off event



You need:
All purpose flour                    100gms
Sugar                                     90-100gms
Salted butter                           110gms
Cocoa butter                           3tbsp
Vanilla essence                        1tsp
Baking  powder                       1tsp
Milk                                        1 1/2 tbsp
Egg                                          2nos



Preparation:
Pre-Heat oven @ 160*C
Seive the flour and baking powder together
Cream the sugar and butter till light and fluffy.
Beat the eggs seperately and slowly incorporate them into the creamed sugar and butter.
Then add essence, cocoa powder and slowly fold in the flour  and milk.
Pour them in greased pan and bake for 20-30 minutes.
Insert a skewer to check whether the cake is fully cooked.
Cool and serve them on their own or frost them with your fav frosting.


.

Top Hats and Butterfly buns. Sounds interesting na! It is so easy to make and absolutely tasty. I actually bookmarked this recipe from Good to know and adapted it to my own style. You wouldnt  believe my Jr started finishing it off even before I started making these buns. You can also call  it fairy cakes.
I always love to use my mini muffin case so I made these buns in my mini muffin case. You can also use your normal muffin case. Sending this recipe to  BBD#28 guest hosted by Rachel event by Zorra and also to Champa's Bake-Off event



You need:
For Buns

All purpose flour                                 100gms
Butter                                                 100gms
Sugar                                                  100gms
Vanilla Essence                                   1tsp
Baking Powder                                   1/2tsp
Large Eggs                                          2nos
Milk                                                    1 1/2tbsp
Salt                                                     a very small pinch

For Icing:
Butter                                         50gms
Icing Sugar                                 75 gms
Vanilla essence                            1/2tsp
Salt                                             a very small pinch
Pista( slivers)                               2tbsp
or
Strawberry jam                            2tbsp



Preparation:
Pre-Heat the oven to 180*C.
Beat together the ingredients given to make the buns till light and fluffy.
Arrange the muffin case with paper cases and spoon in the batter and bake for 15-20 minutes.
Since I used mini muffin case I reduced the temperature to 160*C and baked for 10minutes.
Allow them to cool.
For the icing beat the sugar, butter and vanilla essence till soft peaks form.



Top Hat Buns:
Slice off the top of the bun and fill it with a little cream and place the top again.



Butterfly Hat Buns:
Slice off the top of the bun and fill the cavity with cream. Cut each sliced top in half and arrange on top to resemble butterfly. Place Pista slivers or strawberry jam on top.

Enjoy!

When I planned to make a swee today the first thing came in my mind was Caramel Bread Pudding which I bookmarked long time in Poornima's Blog. This is very easy to prepare and can be made in a jiffy. The recipe calls for using pressure cooker but since my pressure cooker's mouth is narrow it was not possible to keep any utensil inside so I used my Rice Cooker To make this sweet. Sending this recipe to Nupur's Blog Bites- Cookers



You need:
White bread              8 Slices

Milk                           1 1/2cups
Sugar                          2/3cup + 2tbs
Vanilla essence            1tsp
Nuts or raisins(optional)
6"cake tin or any other similar dish

Preparation:
Tear the bread into small pieces. Pour the milk over it and let it soak for a while.
Then mash it with the back of a spoon. See to it that there should not be any pieces left. Take care to mash the crusts really well.
Now mix in the sugar and essence and keep aside.
For the caramel, heat the sugar with about 2tsp water on high heat. Do not stir, but swirl the pan frequently. When the sugar has melted and turns a dark golden brown, pour it into the dish. Working quickly, tilt the dish to coat the base completely and a little of the sides as well.
Keep it over a pan of cold water so that it sets.
Mix in the nuts or raisins, if using, into the bread mixture and pour the mixture on top of the caramel. Cover the top of the dish with aluminium foil
Steam for 15-20 mins in Pressure or Rice cooker. Remove and when cool enough keep the dish in the refrigerator to set for a couple of hours.
Invert onto a dish and cut into pieces.
Enjoy!

This tasty kebabs are healthy as they are tawa fried and has spinach and peas binded with potatoes. The true surprise is the cream cheese stuffed inside. The melting cheese  gives a new dimension to the kebab. I used the readymade cream cheese spread. My family loved this so much that the kebabs vanished within minutes.  Sending this beautiful kebabs to healing foods- Spinach guest hosted by Divya event by Siri



You need:
Cream cheese                            150gms
Potatoes(boiled &mashed)         3nos
Peas( boiled and mashed)           1cup
Spinach (blanched & chopped)    100gms
Green chillis                                 1tbsp
Coriander( chopped)                   2tbsp
Ginger (chopped)                        1tbsp
Chaat masala                               1tbsp
Salt to taste
Corn flour                                    3tsp



Preparation:
Mix the above ingredients and divide them into equal portions. Flatten each portion and add a tsp of cream cheese.
Fold over the kebab mixture without letting the filling ooze out. Refrigerate for an hour.
Shallow fry the kebabs in tawa.
Serve hot with sauce

An all in all healthy and filling soup learnt from my mother. She used to make us this healthy soup as evening snack. Using tofu and spinach makes it protein rich and spagetti makes it a filling soup. You can substitute spagetti to egg noodles and you can use any greens for this soup. Sending this to healing foods- spinach guest hosted by Divya event by Siri



You need:
Tofu (cubed)                             150gms
Spinach( chopped)                    1 1/4 - 1/2 cup
Onion( sliced)                            1nos
Tomato (chopped)                     1nos
Ginger garlic paste                      1 1/2tbsp
Green chilli  (slit)                        2nos
Spagetti                                     100gms
Salt
Oil                                             1tbsp
Ajinomoto                                  a very small pinch

Preparation:

Heat oil  fry the onions add the ginger garlic paste and fry for a minute.
Add the tomatoes and chilli and fry till the tomatoes are soft then put in the spinach and fry till they have wilted. Pour 4 cups of water, add salt and ajinomoto. when the water comes to a boil add the spagetti and tofu. Cook for 15-20 minutes till the spagetti is cooked.
Serve hot.

Cauliflower is always on my favorite list and tops my grocery list too. This recipe uses low fat yoghurt and is extremly easy to prepare. It goes as a perfect side dish to chappati.You can substitute canola oil to regular oil. Sending this recipe to Yasmeen's cruciferious challenge.



You need:
Cauliflower                          1nos (large)
Onions                                 3nos
Garlic                                  2cloves
Ginger                                 1/2tsp
Low fat yoghurt                   300ml
Sugar                                  1tsp
Canola oil                            2tsp
Garam masala                      1tsp
Hot water                             150ml.
Salt

Preparation:
Divide the cauliflower into flowrets. soak them in salt water so as make them worm free.
Slice 1 1/2 onions thinly and grind the rest with ginger and garlic to a paste.
Beat the yoghurt with the ground paste, salt and sugar and marinate the cauliflowers in them for 2-3 hours.
Heat the oil and fry the thinly sliced onions and add the marinated cauliflower and water.
Simmer cook for 15 minutes Sprinkle the garam masala and cook further for 5 minutes.
Serve hot.

Gehun or Atta or wheat flour is fully loaded with nutrients and when it combines with maida then it transforms to a tasty parotta. When ever I get bored with making usual parotta I make this which is as tasty as the normal ones. I use equal parts of Maida and atta, if you donot want to use more maida then increase the atta and reduce the maida. This recipe does not want more resting time and can be prepared within no time. Sending this recipe to Srilekha's efm-parathas-and-gravies-curries-series.



You need:
Wheat flour                  1cup(heaped)
Maida                          1cup (heaped)
Salt
Oil

Preparation:
Make a soft dough with atta, maida and salt.
Divide into equal parts, and apply oil on it and allow to rest for atleast 1/2 and hour.
Roll out the dough to a very thin chappati apply little oil and fold it as for making a paper fan.
Roll it like a coil, then again roll it out .
Cook the parottas on a hot tawa by drizzling little oil.
Beat the cooked parottas between your palms so as to show the layers.
Serve with a favorite Gravy of yours

Chicken gizzard or mangai-yiral are secondary stomachs present in birds to grind the food before digestion. They are hard in nature and can be used in curries. I just tried it with chettinad masala and it was just a perfect side-dish. Have it with Sambar, curd rice, or just any dish, it is tasty. This recipe goes directly to CWS- coriander seeds guest hosted by Deepa event by Priya.



You need:
Chicken gizzard                          100gms
Onion (chopped fine)                  1nos
Tomato (chopped fine)                1nos(medium)
Green chilli( chopped fine)           1nos
Coconut( grated)                         2tbsp
Coriander seeds                          1tbsp
Jeera seeds                                  1/2tbsp
Pepper                                        1tsp
Dry red chili                                 2nos
Ginger garlic paste                       1tbsp
Turmeric powder                         1/2tsp
Salt
Oil                                               2tbsp

Preparation:

Clean the chicken gizzard and chop it into bite sized pieces.
Roast the coconut, coriander seeds, jeera, pepper  and red chilli in 1/2tbsp oil, and grind to a fine paste.
In the pressure cooker heat the oil, add the onions, fry till its translucent. Add ginger garlic paste and fry for a minute. Add the tomatoes and turmeric powder and fry till oil seperates.
Now add the chicken gizzard and the ground paste. fry for a minute add 1/2 cup water and salt.
Pressure cook for 3 whistles. Wait for the pressure to come down and open up the lid.
Now again cook till the water evaporates and it forms into a masala.
Garnish with coriander leaves and serve.

Remember Mahmud of Ghazni who suceeded after 17 times to conquer, my case was almost the same in making the Ariselu for ICC. Tried it more than a couple of times, failed and suceeded today atlast in making Ariselu. Since this was my first challenge in ICC, I didnt want to fail in making the Ariselu. I followed the recipe 2 coz the recipe 1 got flopped. The method of preparation was easy  and I added the sesame seeds in the dough itself as I had a doubt whether it would be succesful. It was very tasty and couldnt resist eating. Sending this to Srivalli's ICC- Ariselu for Feb 2010




Ingredients Needed :

Rice Flour - 1 glass (standard measurement)
Jaggary - 1/2 glass
Coconut grated - 2 tsp
Cardamom powder - 1/4 tsp
Water - 1/2 glass
Sesame seeds - 1 tbsp
Oil for deep frying.

Method to prepare:

Dissolve the jaggery in water. Cook on high and remove the scum. Then add the cardamom powder. Once it starts boiling, add the grated coconut. You will see lot of bubbles coming out.
At this stage, add the Rice flour slowly and stir it together well. When the consistency is correct, stop adding the flour, but I used up almost the entire glass of flour
You can store and use whenever you want. If it becomes too hard, just add about 2 tsp of water along with 2 tsp of sugar. Get it to boil, while you keep stirring it. The mix should become soft again. When you handle it, it should come together as a soft dough. Divide it to equal balls.
Heat a kadai with oil to deep fry these. In a greased plastic sheet, pat them down to equal sized discs. Press down the sesame seeds over the top. Once the oil is hot, gently drop these into them. Fry on both sides. Since the sesame seeds are just pressed over the top, they will get into the oil. If you want to avoid this, try adding to the dough.
Once they are golden brown, remove and drain them on a kitchen towel.They will be soft when you remove them, will become crunchy once they are cooled.
The regular ones are normally soft and oily, but these were crunchy and no oil at all!

Since I had these cheese samosas in a local restaurant its been my favorite but you know its loaded with calories so I wanted to make a baked version of it with low fat cheese slices. It tasted equally good. I used Kraft's low fat cheese slices. Sending it to Divya's sunday-snacks-healthy-snacks.



You need:

Readymade Samosa leaves   4nos
Low fat cheese slice               2nos

Preparation:

Pre-heat oven @ 200*C.
Slice the cheese slice into two triangles.
Place the cheese triangle on the corner of the samosa leaf and fold it into a triangle.
Place aluminium foil or baking paper on the baking tray so as to avoid the samosas from sticking.
Arrange the samosas on the baking tray and bake for 15 minutes.
Serve immediately.

To is weekend for us so, R and jr wanted snacks in the evening. Since the lunch menu was heavy I didnt want to make an oily snack. Then planned to make baked samosas but couldnt decide on the filling. Then an idea stuck why not make a completely oil free samosa. The result: Guilt-free baked paneer Samosas. The recipe doesnot call for any oil and the samosa has a crisp shell and the filling was completely soft. My son who dislikes paneer just loved these samosas. You can also deep fry them and this recipe comes in handy when you have unexpected guests at home. Just defrost the readymade samosa pattis, make the filling, make samosas and deep fry or for health conscious ones you can bake them. Since I always keep stock of frozen paneer I just microwaved it in hot water and made the filling. Sending this recipe to Divya's sunday-snacks-healthy-snacks event and Champa's Bake-off event



You need:

Ready made Samosa leaves                 12nos
Crumbled paneer                                 1cup
Capsicum/ green bell pepper                1/2cup
Jeera                                                   1/2tsp
Coarsely ground pepper                      1/2tsp
Salt to  taste

Preparation:
Pre-heat the oven @180*C.
In a bowl mix paneer, capsicum, jeera, Salt and pepper.
Place 1tbsp of filling in one corner of the samosa leaf and  fold it into a triangle. Seal the edges with water.
Place aluminium foil or baking sheet  on the baking tray to avoid the samosas from sticking arrange the samosas in the baking tray.
Bake them for 20-25 minutes just to make the samosa leaf  crispy. Adjust the timing according to your oven settings.
If you dont have oven then slowly cook them on a non-stick tawa till the samosa becomes crisp.
Serve them hot direct from the oven with tomato ketchup or sweet chilli sauce

Kueh Makmur is a  Malaysian biscuit. The outside layer of the biscuit is bland, but the dark peanut filling gives a sweet twist to the biscuit. Every time my grandmother(who is an expert when it comes to cooking or baking) makes this biscuit,  we would just wait for the biscuits to get baked and finish it in no time. The aroma and its taste makes you eat another  biscuit again and again and makes you say " No one can eat just one". For all those peanut lovers this kueh makmur will be a sure favorite. The original recipe does not call for an egg. You can omit it if you don't eat eggs, but the sad part is that you have to wait for 12 to 15 hours to eat this delicious mouth watering biscuit for the biscuit will crumble if you try to remove it from the tray. If you are using an egg it allows the biscuit to set fast n eat it immediately.Now sending this mouth watering biscuits to Champa's Bake off event



You need
For the biscuit:
All purpose flour (or) Maida              250gms
Ghee                                                    150gms
Salt                                                      a small pinch
Egg                                                      1no( optional)
For the filling:
Raw peanuts                                         75gms
Powdered sugar                                    50gms aprox
Home made ghee*                                 1 1/2 to 2 tbsp aprox
Salt                                                      a very small pinch
Powdered sugar                        for dusting the biscuits





Preparation
The Filling:
Dry roast the peanuts till they turn black. Cool and remove the skin.
Grind it to powder. Take care as not to run the mixer grinder for long as the peanuts start to emit oil which makes it a paste. You can also use a small coffee grinder.
To the peanut powder add the powdered sugar and salt. Check for taste, if you wish the filling to be more sweet you can increase the amount of sugar.

Add the ghee little by little and knead it into a soft dough. Don't add more ghee.
Divide the dough into small balls (the size of a gems chocolate)

The biscuit:
In a big thali or tray, cream the ghee, salt and egg( if you prefer) together using your fingers.
The mixture should be pale yellow in colour.
Now add the 'All purpose Flour' little by little and knead it into a soft dough.
If you feel the dough is stiff then add a little ghee.( Cream the ghee before you add)
Divide the dough into small balls the size of a small lime.
Take a small ball and flat it in your palms. Keep the peanut filling inside and cover it. Try not to mix the filling and the dough.
Stuff the remaining balls with the peanut stuffing.

You can use any mold and shape the biscuits or you can make it in the traditional leaf shape.

Bake the Biscuits in a pre heated oven @ 180*C for 12 to 15 min. Take care as not to make the biscuits brown.
Right after the biscuits are done, generously sprinkle with powdered sugar.
In case you are not using egg, allow the biscuits to rest for 12 to 15 hours in the tray.


(*If you dont have homemade ghee you can use the normal ghee)

Bon Appetite!

This is another variety you can make with Appam batter. It can be had on its own or with any gravy. When you get bored with making the same Appam try this recipe for a change.Please follow the link for the Appam batter recipe.  Sending this to JFI- Breakfast guest hosted bySuma event by Indira.



You need:
Appam Batter                    1/2 recipe
Coconut                             2tbsp(grated)
Fennel seeds                      1tbsp
Onion(medium)                  1nos
Turmeric powder               1/2tbsp
Oil

Preparation:
Grind the coconut, fennel seeds, onion and turmeric powder to a coarse paste.
To the prepared batter ( before diluting it with water) add this paste.
Heat the tawa pour a laddle ful of batter and just spread it. The Prasappam should neither be very thick or very thin. Drizzle oil around the sides and cook on both sides.
Serve hot!

Appam one of the traditional breakfast is my son's favorite one. Have it with Stew, coconut milk or coconut sambal its tasty. You can grind the batter in Grinder or mixie. Both works fine.



You need:
Raw rice                    2cups
Cooked rice               1/4cup
Urad dhal                   2 1/1tbsp
Fenugreek                  1/4tsp
Grated coconut           1/2cup
Baking powder           1 1/2tbsp
Salt
Gingelly oil

Preparation:
Soak the raw rice, urad dhal. fenugreek for 4-5hours.
Grind them to a smooth paste along with coconut, cooked rice salt and required water.
Ferment the batter( over night or 12 hours).
To the fermented batter add baking powder and dilute it to a pretty thin batter. It should not be very watery but of the pouring consistency.
Heat the Appa kadai and pour a laddle ful of batter and swirl it to coat the sides of the pan. Drizzle gingelly oil and close with a lid and cook for about a minute.
Remove and serve with your favorite accompaniment

This recipe which I learnt from my mother is a healthy snack. Its very easy to prepare and a complete no oil snack. I have used kohlrabi/ german tulip  and its crunchiness adds extra taste to the chat.
German tulip is called  Nukul in tamil: Ganth gobi in Hindi; Nool kol in telugu; Navil koos in Kannada; Seemamullangi in Malayalam. Sending this Healthy Sundau Snack to Divya's sunday-snacks-healthy-snacks
and Yasmeen's Health Nut challenge-cruciferious vegetables



You need
Murmure                                    2cups
Kholrabi( choppped)                  1cup
Onion( chopped)                       3/4cup
Tomato(chopped)                      1/4cup
Coriander leaves( chopped)       1/4cup
Pudina leaves(  chopped)           2tbsp
Lemon juice                                according to your taste
Salt
Coarsly ground pepper               1 tbsp
Green chilli( chopped)                 2nos

Preparation:
Mix all the above and serve immediately.
Enjoy!

Its just another filling dish to make. You can use any filling but here Iam using chicken mince filling. This is also a perfect dish during any feast and a perfect breakfast too. Its once again  a no onion and no garlic recipe. Though its time consuming its equally easy and tasty, Worth trying it out. sending this recipe to Priya's  Pancake event



You need:
1 recipe Roti jala
Egg                                   2nos
oil to fry
For chicken filling:

Chicken mince                      200 gms
Mixed vegetables                  2 tea cup
Green bell pepper                 1/2 nos
Green chilli                            1nos
Ginger paste                         1 tbsp
Chilli powder                        1 tsp
Turmeric powder                  1/2 tsp
Pepper powder                     1 1/2tbsp
Jeera powder                        1/2 tsp
Salt
Oil                                         2 tsp

Prepartion:
Chicken filling:

Chop fine the green bell pepper and green chilli
Heat oil in a kadai add the chicken mince , green chilli and ginger paste and fry well add 1/4 cup water and  cook till the chicken is cooked well and the water has evaporated.
Now add the rest of the ingredients  and fry till the vegetables have cooked.



Roti Jala Chicken murtaba:
Prepare the roti jala.
Take three pieces of roti jala and arrange it on the plate. Now place 1 1/2tbsp of filling in the center and fold it into triangles.
Prepare with the rest of the roti jalas.
Beat the egg well.
Heat the tawa and place the murtaba on it drizzle the egg sealing the edges. Drizzle oil around it cook well on both sides.
Serve plain or with any curry.

Roti Jala or lace pancakes is made with a specially desingned cup. You can buy this in any big stainless steel vessel shop. This is a special breakfast made during both Eid ul fitr and Eid ul Adha our two festivals. In our grandmother's house we used to make this jalar in huge quantity as its a sure hit and not only that we used to get up at 2 am to prepare this delicacy. Making Jalar is an art. Never get disheartened if you dont get it perfect the first time. Practice alone makes a perfect jalar. Vattalappam is the perfect combo for Roti Jala and sending this delicasy to Pari's Combo Event and Priya's Pancakes event



You need:
All purpose flour                 2 cup
Coconut milk                      1 1/2 cup
Egg                                    2nos
Yellow food color               few drops
Salt
Ghee

Preparation:
Beat the eggs well with coconut milk, mix in the flour, salt and food color.
Add water and make it into a thin batter. It should be free of lumps.
To test the consistency of the batter pour a laddle of batter in the cup and if the batter  flows down freely then the consistency iy is correct, if not dilute it with a little more water.
Heat the tawa, Pour a laddle of batter in the jalar cup and make circular rounds around the pan and small inner circles . The pancakes should resemble a flowery lace.
 The pancakes just takes a few seconds to cook. drizzle little ghee and remove the pancakes.Fold it into triangles. No need to turn over and cook.
Never pour the batter from a tall height as the batter will pour as drops and making the roti jala should be fast then only you will get a thin pancake.
Serve with vattilappam

Always loved to make payasam with pasta and with different shapes but this time with farfalle. Its tasty when served either hot or cold. Sending this payasam to Jyoti's Pasta party



You need:
Farfalle                      1cup
Milk                          2cups
Ghee                         1tbsp
Sugar                        1/4cup
Condensed milk         1 1/2tbsp
MTR's Badam feast    1tbsp
Salt                             a small pinch
Cashew                      4-5nos
Raisins                        1tbsp

Preparation:
Cook the farfalle with very little salt.
In a sauce pan add ghee and fry the cashew and raisins,add the milk and 1/2 cup water. When the milk comes to a boil add the pasta, sugar, condensed milk, badam feast, Salt and cook for 10 to 15 minutes.
Serve hot or cold.

Note:If you dont have badam feast then just grind 3-4 almonds with saffron and 2 cardamom to a powder.

Sending this recipe again to Shama's kheer festival

Confused with the name Its our same old chinese noodles but this time with Fusilloni. I pretty much prefer this pasta for making this dish. When you are bored with making the same old noodles you can definitely try this dish. You can use any pasta shape . Sending this recipe to Pasta Party event by Jyoti.



You need:
Fusilloni                                   2 1/2cup
Carrot( juliened)                      1/4 cup
Cabbage(shredded)                 1/2cup
Capsicum( juliened)                 1/4cup
Bean sprouts                           2handful
Spring onions (chopped)         1/2cup
Green chili (chopped)              1nos
Ginger (chopped)                     1tbsp
Garlic(chopped)                       1tbsp
Ajinomoto                                1tsp
Salt
Coarsely ground pepper            1 tbsp
Ginger powder                           1/2tbsp
Oil                                            1tbsp

Preparation:
Cook the pasta and rinse well in cold water. Drain and keep it aside.
Heat the wok pour the oil, Add ginger, garlic, chilli and fry for 30 sec.
Add carrot, cabbage, capsicum, 1/2tsp ajinomoto required salt and fry for a minute.
Add the spring onions. bean sprouts, Fusilloni, ground pepper, ginger powder, 1/2 tsp ajinomoto and cook for a minute. check for salt. And serve with Sauce or manchurian

This is my 50th post and Iwanted to post a sweet. Kesari was the first thing that came to my mind but didnot want to post the usual kesari. So i thought of making kesari with apple( my first try). To give an english twist to the recipe I used cinnamon the perfect partner for apple instead of cardamom. The kesari was absolutely delicious and very tasty too.



You need:
Rava                           1cup
Apple                          1nos
Ghee/buttter                 3tbsp
Sugar                           less than 1/2cup
Cinnamon                     1/4tsp
Cashew                        5-6nos
Golden raisin                 5-6nos
Yellow food color          few drops
Salt                               a very small pinch

Preparation:
Peel the skin from the apple and finely chop it.
Heat 1tbsp ghee/ butter and roast the rava. Remove and cool.
In the same kadai heat 1tbsp ghee/butter, fry the cashews, apples and raisins. Add 2 cups of water, yellow food color, salt and bring to a boil. Now add the rava anc cook till it absorbs all the water, add sugar and cinnamon powder and cook for a minute or so adding the last 1 tbsp ghee/butter.
Transfer  to a greased plate and cut into desired shapes.
Serve!                   

Always wanted to try Stir fry vegetables for a long time and finally arrived in Indianizing the recipe. I served it with Chick peas chappati and It tasted great. I used Carrots, Beans, Peas, Potatoes, Green and Red bell pepper, Sweet corn and Cauliflower. You can choose from any of the vegetables and there is no fixed rule on the amount of each vegetables, All together it should come up to 2 1/2 cups. This recipe goes directly to Srilekha's efm-parathas-and-gravies-curries-series




You need:

Mixed Vegetables                 2 1/2 cup
Curry powder                       1tbsp
Jeera powder                        1tsp
Red chilli flakes                      1/2tsp
Green chilli chopped               1tbsp
Oil                                          1tbsp
Salt
Cashew                                  4-5nos
Almonds                                  3-4nos
Milk                                        2tbsp
Ginger paste                            1tbsp. 

Preparation:
Grind the cashew and almonds with milk to a paste.
Heat the kadai, Add oil, ginger paste, green chilli and fry for a minute.
Add the vegetables, curry powder, Red chilli flakes, jeera powder, salt and 1/2 cup of water and cook till water is absorbed and the vegetables retained crispiness.
Add  the cashew and almond paste and cook for another 10 minutes.
Serve hot with Roti or chappati