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Showing posts from 2018

Poha Pakoda

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Poha or flattened rice pakoda is a hot and yummy pakoda made of poha , boiled potato, crushed peanuts  and some spices. Chopped onions can also be added but totally  optional. This is quick and easy dish which can be a great evening snack or after school snack for kids or a great appetizer for any kind of party.

 This recipe goes to week 1- day 3 of Blogging Marathon 95. Here goes the recipe........




Ingredients:


Poha / Flattened rice 2 cup
Potato 1 large
Green chili paste 1 spoon
Ginger paste 1/2 spoon
Chopped cilantro 1/2 cup
Chopped curry leaves 3 spoons
Roasted and crushed peanuts 2 spoons ( optional )
Salt to taste
Crushed roasted cumin 1 teaspoon
Oil for deep frying
Corn flour 2 spoons





Preparation:


Wash poha and drain the water completely.
Add it to mixing bowl, also add boiled and mashed potato, green chili and ginger paste.
Also add cumin powder, chopped cilantro and curry leaves.
Add crushed peanuts, salt and combine everything well.
Heat oil for deep frying.
Make a paste out of corn flour adding…

Nimki ~~ Bengali Savory Snack

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Nimki is a deep fried Bengali snack similar to Namak Para. NImki means salty snack. Made of very few and simple ingredients. Cumin seeds and kalonji ( nigella ) seeds gives this snack a very unique flavor. Nimki is specially made during Durga pooja  after immersion of goddess  Durga in holy river.

This recipes goes to the week 1 and 2nd day of Blogging Marathon 95 under the theme " Deep Fried Love".




Ingredients:


Maida / All purpose flour 1 cup 
Kalonji / Nigella seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Salt to taste
Butter 2 table spoons
Oil for deep frying


To be mixed into paste:

Butter 2 tablespoons
Maida / All purpose flour 2 spoons



Preparation:


In a mixing bowl add flour, cumin seeds, kalonji and salt to taste.
Add butter and mix it well to give it a  crumbly texture.
Add little water at a time to make semi stiff dough.
Cover and set it aside for about 30 minutes.
After 30 minutes knead the dough and roll it round to make it a thin circle.
Use very little dry flour if required while …

Snake Gourd Pakoda

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Snake gourd also called serpent gourd is a rapid growing vine of the gourd family. It is a native to southeastern Asia, Australia and some parts of  tropical Africa. The whole fruit is eaten as a vegetable. This vegetable often reach 1.5 meters in length. Some health benefits of snake gourd are it prevents respiratory problems, relieves acidity, treats liver problems, treats diabetes and is low in calories.

So today am here with a deep fried dish Snake gourd pakoda. We are starting with 95th edition of Blogging Marathon and my theme for week 1 is " Deep fried Love". My family loves pakoda specially Mirchi Bajji ( pakoda ), onion pakoda , brinjal pakoda, Raw banana pakoda and the list goes on. For a change I have made these snake gourd pakoda's, just to try if my kids eat this vegetable in this form at least, as they do not like sabji with it. And to my surprise my kids loved these pakoda's . So here goes the list of ingredients and recipe for you to try with your fami…

Beetroot Poori

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Beetroot poori is a puffed and crisp poori's made of Atta / whole wheat flour with beetroot puree  and some spices. These vibrant crimson colored poori's has many nutritional values.  Beetroot is very good for pregnant woman, it keep diabetes under control, reduces bad cholesterol and lowers the blood sugar. 

This is one simple yet delicious recipes to prepare for your family specially kids who do not like beetroot so much like mine.  So make these beautiful poori's for them today along with some mixed veg curry.  This recipes goes to day 3 of Blogging Marathon  94 under the theme " Colorful Recipes...."





Ingredients:


Beetroot 1 medium
Wheat flour 2 cups
Semolina / Sooji 3 spoons
Fennel seeds / carom seeds 1/4 spoon
Ginger root 1 inch chopped
Salt to taste
Oil 


Preparation:


Peel the skin of beetroot and chop into small - medium pieces.
In a blender add chopped beetroot, chopped ginger and fennel seeds.
Grind it to smooth paste ( Add 2-3 spoons of water if required )
Add salt an…

Carrot Payasam ~~ Carrot Kheer

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Carrot payasam or carrot kheer is one such healthy and delicious Indian dessert combined with wonderful flavors of carrots and cardamom powder. This recipes goes tot he 2nd day of Blogging Marathon 94 for week 3 under the theme " Colorful Recipes...."

Ingredients:


Grated carrot 1 cup Milk 1 1/2  cups Bambino / Vermicelli 3/4 cup Sugar 1 cup Elachi / cardamom powder 1/4 spoon Fresh carrot juice 1/2 cup Butter / Ghee 2 spoons Cashew nuts Raisins

Preparation:

In a non stick pan add butter. Add cashew nuts and raisins, saute till raisins puffs up. Remove cashews and raisins  to another bowl. Now add grated carrots into rest of the butter and cook for 4-5 minutes. Now add vermicelli and mix. Add milk and bring it to boil. Add sugar, carrot juice  and give it a stir. Cook till vermicelli is completely cooked. Add elachi powder and more milk if required. Garnish with cashew nuts, raisins ad freshly grated carrots. Serve.

Check to see what my fellow bloggers are cooking for Blogging Marathon 94.

Gongura Pulihora ~~ Sorrel Leaves / Roselle / Sour Leaf Rice

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Gongura is a plant grown for its edible leaves in India. Gongura comes in 2 varieties green stemmed leaf and red stemmed leaf. The red stemmed leaves are more sour than the green ones.  It is a summer crop, the otter the place the more sour the leaf gets. Gongura is very rich source of iron, vitamins, folic acids and anti oxidants essential for human nutrition.

It is popular in states of Andhra Pradesh, Telangana, Karnataka, Manipur, Tripura and Mizoram. Maharashtra it is called as Ambadi. Its called Pitwaa in Hindi, Take bhendi in Oriya, Pandi in Kannada, Sankokda in Ounjabi, Chin Baung in Burmese, Luo shen hua in Chinese. Not only in India, Gongura is also grown in tropical and subtropical regions, where it is called as Roselle or Sour Leaf.

Gongura can be used on many recipes.....popular recipes are gongura pappu ( lentils ) Gongura pachadi ( chutney ) Gongura mamsam ( meat ) Gongura Royyalu ( shrimp ). I have tried all these recipes earlier, but today I will be posting a recipe with…

Ragi Roti ~~ Finger Millet Roti

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Finger millet, according to Wikipedia it  is a native to the Ethiopian and Ugandan highlands. Ragi or Finger millet is a whole grain that is gluten free and a staple food in South India. It is rich in fiber that helps with weight loss and diabetes. It is one of the most nutritious and healthy cereals. Its packed with calcium, ammino acids and Vitamin D. Ragi flour is prepared by either crushing dried grains or spouting. 

Today's recipes if a healthy and yummy roti with Finger Millet / Ragi.  This recipe goes to week 2 day 3 of Blogging Marathon 94 under the theme " Millet Recipes".



Ingredients:


Finger Millet / Ragi Flour  1 cup
Wheat flour 1 cup
Salt to taste
Oil


Preparation:


In a mixing bowl add all the ingredients and mix them well.
Add little water at a time to make it a  smooth dough.
Cover and set aside for 15 minutes.
Divide the dough into 8-10 portions.
Roll each dough portion using rolling pin giving it a round shape.
Heat non stick tawa and place the rolled roti on it.
Cook o…

Methi Bajra Poori ~~ Pearl millet & Fenugreek Poori

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Pearl Millet is most widely grown type of Millet. Bajra or Pearl Millet has high amount of fiber and aids digestion. It also lowers your  bad cholesterol while increasing good cholesterol in your system. It is rich in antioxidants and can prevent the occurrence of cancer. It is rich in Vitamin B and is a gluten free.

Similar to wheat flour, bajra flour is slightly course in terms of texture. While preparing rotis or poori's it is often mixed with atta / wheat flour which makes it easier to roll out the dough.  They can be made with only bajra flour too but it requires some effort . Traditionally the dough is flattened using the palm of the hands to shape them into rotis before tossing them onto hot tawa.

Today's recipe is a yummy recipe with Bajra flour and fresh / dried fenugreek leaves.  Adding lottle wheat flour tot he recipe will make your job little easy while rolling them. Hot bajra poori's can be served with any curry or raita.  This recipe goes to the 2nd day of  Wee…

Foxtail Millet Dosa

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Millets are a group of highly variable small seeded grasses widely grown around the world as cereal crops  or grains. Millets are important crops in Asia and Africa  especially in India, Mali and Nigeria.  The most widely grown millet is Pearl Millet  ( Bajra / Sajjalu ) which is important crop in India and parts of Africa.  Other important millet's are Finger millet, fox tail millet and Proso Millet.

Today we will be learning about Fox tail millet / Korralu / Kangni /Kang. It is the second most widely planted species of millet. It is the staple diet among the people in India..It is a gluten free grain, rich in protein, iron, calcium and minerals such as magnesium and phosphorous. Fox tail millets also lowers the risk of diabetes. It helps to lower the blood glucose levels and improve insulin response in the body.


Today's we are starting with 2nd week of Blogging Marathon 94. My theme for the week is "Millet Recipes". So I will be posting 3 amazing recipes with differe…

Banana Pancakes ~ 3 Ingredient Recipe

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What a good way to start your day with a healthy and delicious breakfast. This is one such dish where you need only 3 ingredients to make a perfect, easy and quick dish. My kids love pancakes. I usually get a store bought pancake mix, add eggs  and milk along with some fruits or chocolate chips according to kids choice. But today's pancake dish is made without any flour. We just need 3 ingredients and can be made in just few minutes. 

For week 4, day 3 of Blogging Marathon 93, under the theme " Easy Breakfast Dishes" am here with a simple and delicious Banana Pancakes. This dish can also be served as  a  after school snack or a mid day snack. Here goes the list of ingredients and procedure......



Ingredients:


Banana 1
Eggs 2
Cinnamon powder 1/4 spoon


Preparation:


Mash banana in a mixing bowl.
Add eggs and beat well.
Now cinnamon powder and combine well.
Heat non stick pan and add little butter.
Drop a ladle full of egg and banana mixture on the pan.
Cook for few seconds and flip to c…

Spanish Omelet ~~ Tortilla De Papas

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Spanish omelet is a English name for a traditional dish from Spanish Cuisine called tortilla de papas. It is a omelet made with eggs and potatoes. Onions and other veggies can be added according to their taste. Click here to know more about Spanish Omelet, its history, preparation , and variations.

Today's special Spanish Omelet goes to the 4th week,  2nd day of Blogging Marathon 93 under the theme " Easy Breakfast Dishes". Here goes the recipe..........




Ingredients:


Eggs 4
Onion chopped 1/4 cup
Potato 1 (boiled, peeled and then sliced or diced )
Chopped cilantro 3 spoons
Minced garlic 1/4 spoon
Italian Seasoning 1 spoon
Salt to taste
Black pepper powder 1/4 spoon
Butter 1 spoon


Preparation:


Heat on stick pan and add butter.
Also add minced garlic and saute for few seconds.
Now chopped onion and cook  for about 1.5 to 2 minutes on low to medium flame.
Now add boiled, peeled and cubed potato pieces.
Mix well and add  salt to taste, black pepper powder, Italian seasoning.
Mix thoroughly.
Bea…

Puffed Rice Upma ~~ Murmura Upma

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Breakfast is first and  important meal of the day.  There are a lot of breakfast recipes which take quite sometime to prepare and which take  just few minutes to prepare. From today for next 3 days will be sharing 3 quick and easy breakfast dishes. 

We are in the 4th week for Blogging Marathon 93, my theme for week is "Easy Breakfast Recipes". So for day 1, am here with a very quick, easy and healthy breakfast dish Murmura Upma / Puffed Rice Upma. Here goes the recipe.......





Ingredients:


Puffed rice 2 cups
Roasted peanuts 4 spoons
Onion sliced 1/2 cup
Tomato chopped 1/2 cup
Chopped green chili 1 spoon
Chopped cilantro 2 spoons
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1 spoon
Curry leaves 4
Salt to taste
Turmeric / Haldi 1/2 spoon
Chili powder 1 spoon
Lime juice 2 spoons
Oil 4 spoons


Preparation:


Heat oil in a non stick pan.
Add mustard seeds, cumin seeds, chana dal, curry leaves.
Add sliced onions and saute for 2-3 minutes.
Add roasted peanuts and chopped green chili.
Now add choppe…

Motichoor Ladoo

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Motichoor Ladoo are traditional North Indian sweet made specially festivals.Thee ladoos are made of  very small gram flour balls or boondhi which are deep fried in oil or ghee then simmered in sugar syrup till they absorb the syrup. The preparation for Motichoor ladoo is same as Boondhi Ladoo. The word Motichoor literally translates to crushed pearls and honestly we think their couldn't have been a better name for the delicacy. Originally associated with states like Rajasthan and Uttar Pradesh these ladoos were also easy to store in the torrid temperatures and wouldn't go bad for days.

To make today's recipe I didn't have the mootichoor ladoo ladle, so used the regular boondhi ladle to make boondhi. Just to make the pearls / boondhi to small size I have added the boondhi to mixer grinder and gave it  just 1 pulse. And then added to the syrup. Motichoor ladoo ladle are easily available in India, as I couldn't find it here in US managed to prepare this delicious sweet…

Chorafali

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Chorafali is a Gujarati snack specially make during Diwali. This is a light and fluffy savory snack made with gram flour and udad flour. This melt in mouth crispy snack tastes like papad or chips. Adding sour and spicy flavor to this papad makes it a irresistible snack.
This recipes goes to 2nd day of Blogging Marathon 93 under the theme " Diwali Sweets and Savories". Here goes the recipe........



Ingredients:


Gram flour / Besan 1 cup Udad flour 1/4 cup Baking soda 1/8 spoon Salt to taste Oil for deep frying Red chili powder 1 spoon Black salt 1/2 spoon ( optional ) wheat flour / rice flour for dusting

Preparation:

In a mixing bowl add besan, udad flour, salt and baking soda. Boil about 1/4 cup of water to lukewarm. Now add warm water slowly to the dry flours and mix well. Add little water at a time to make a stiff dough. Add 1 spoon oil and knead the dough again. Cover with muslin cloth for 10-15 minutes. Now knead the dough once again and divide the dough into small portions. Each portion ca…

Ribbon Pakoda / Ribbon Muruku

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Hello everyone, it feels so good to be back after a long gap.. Was away for few month setting up my new home. Yehhhh   finally we moved into our dream home. Missed  reading all the yummy recipes and commenting on my fellow bloggers posts. Lot to catch up now .

Starting  back my with a delicious and crunchy snack for all age groups. Diwali is around the corner and everyone must be busy preparing snacks for your family and friends. Today I will be posting a snack with can be made ahead and store for up to 2-3 months. Great snack for road trips, after school or anytime with a cup of Tea / Coffee. This recipe " Ribbon Pakoda " goes to Week 2, Day 1 of Blogging Marathon 93 under the theme " Diwali sweets and savories ".  Here goes the recipe...….



Ingredients:


Rice flour 2 cups
Besan / Gram flour 1 cup
Sesame seeds 1/2 teaspoon
Ajwain seeds / Carom seeds 1 teaspoon
Kashmiri Chili powder 1 1/2 teaspoon
Salt to taste
Melted butter 3 table spoons
Oil for deep frying
Chakli maker with …