Monday, March 26, 2007

Tomato Sevai
Sevai (Type of Idiyappam) is a popular dish in South India.
Sevai makes an excellent tiffin.Sevai making is a long process that I save for another day.

Though I make this by myself, this time I used Ready made Rice Sevai.
Menu Today is flavoured with Tomato Masala.

Ingredients needed:
1. Rice Sevai - Half packet.
2. Tomato 3 (Chopped into pieces)
3. Onion 1 (Chopped finely)
4. Green Chillies 2 (according to taste)
5. Salt to taste
6. Hing
7. Turmeric Powder
8. Handful of Green Peas

Ingredients for Tempering:
1. Oil 2 tsp
2. Mustard Seeds
3. Urad Dal
4. Channa dal
5. Cashew Nuts.
6. Curry Leaves

1. Cook Sevai according to Instructions and Keep it aside.
2. Heat oil in a kadai add tempering ingredients and fry chopped onions and green chillies.
3. Now goes the chopped Tomato, Salt, Hing and Turmeric, cook till it resembles Chutney.
4. Add Green peas, cooked Sevai and mix well.

Garnish with little lime/lemon juice.

~ Tomato Sevai - Ready in a Jiffy ~

Can be had without any side dish.

Tomato Sevai

Variations:- Coconut Sevai, Lemon Sevai, Curd Sevai, Sesame Sevai, etc.

This is My Submission for JFI#12 (Tomato) hosted by RP of My WorkShop

Tuesday, March 20, 2007

Malai (Cream) Cake
Another Eggless Cake from me.
Has Full cream and Soya Milk

Measure of Main Ingredients:
1. Nestle Full Cream - 1 tin
2. Maida - 1 Cup
3. Sugar - 3/4 Cup
4. Baking Soda - 1 tsp
5. Baking Powder - 3/4 tsp
6. Vannila essence 1 tsp
7. Soya Milk 1/2 Cup
1. Beat Sugar and Cream together till Sugar dissolves.
2. Sieve Maida, Baking Powder, Baking Soda together and keep it aside.
3. Now, add Maida mixture 2 tablespoons, and 2tsp of Soya Milk.Follow the procedure till all the Maida consumed.
4. Dough should be in pouring consistency.
5. Bake in a preheated oven on 170° C for 20 mins and 150° C for another 20 minutes or till done.
* Malai Cake is Ready.

Friday, March 16, 2007

Pan Fried PineApple

~ Easy breezy Dessert dish made out of Pineapple.~
Pineapple pieces are fried in butter and garnished withfried raisins and grated chocolate...

Ingredients needed:
1. Ripe Pineapple pieces round pieces.
2. Unsalted Butter - 2 Tbsp
3. Raisins - 3 Tbsp
4. Grated Chocolate
5. Sugar to coat Pineapple

1. In a Shallow frying pan Melt Butter .
2. Place the Sugar Coated Pineapple pieces in a pan.
3. Fry both sides till golden brown.
4. While frying put raisins in pan to fry.
5. Garnish with Fried Raisins and Grated Chocolate

* Cool Dish that is served Hot.*
This is My Submission for Maheshwari's AFAM (PineApple)

Tuesday, March 13, 2007

Vegetable Paratha

Whole Meal Paratha with Vegetables and Less Oil.
Lunch Box recipe.
My version is slightly different from Vineela's

vegetable Paratha

To make Dough:
1. Wheat flour 1 cup
2. Water to knead
3. Salt to taste
4. Oil 1 tsp

To make the Vegetable Stuffing:
1. Carrot 1/2 chopped
2. Boiled Potato 1
3. Cabbage 1/4 cup chopped
4. Cauli Flower 1/4 Cup
5. Onion 1 chopped finely
6. Coriander leaves
7. Coriander Powder 1/2 tsp
8. Red Chilli Powder 1 tsp or according to taste
9. Ginger Garlic Paste 1/4 tsp
10. Salt to taste
11. Oil 1 tsp

Vegetable Paratha Stuffing

1. Knead the Wheat flour and keep it aside for 30 minutes.
2. Steam all Vegetables and mash them.
3. Heat Oil in a Kadai add Chopped Onion, Ginger Garlic paste
and Saute for a minute.
4. Add the boiled Vegetables, Coriander, Red Chilli powder, Coriander Leaves
and Salt and Mix thoroughly.
5. Cool it and make Medium size balls.
6. Take kneaded Dough, Roll in to thick circle and keep the
filling and close it nicely without any gap.
7. Heat Tawa and shallow fry both sides applying Oil or Ghee and serve hot.
Have this Paratha with Pickle and/or Curd.

Vegetable Paratha

1. Whenever making a Stuffed Paratha, the kneaded dough should not be too thick.
2. Roll the dough with stuffing gently, to keep the Stuffing intact and to avoid coming out.
3. For more flavour, add Garam Masala powder to the Vegetables.

This is my Submission for Coffee's MBP (Lets Roll)

Thursday, March 08, 2007

Onion Pakkoda
Good accompaniment for Tea
Besan and Sliced onion seasoned with Masala.
Deep fried.
Can be stored for a week

Ingredients Needed:
1. Besan (kadalai Maavu) 1 cup
2. Green Chillies 2 finely chopped
3. Rice flour 1 tsp
4. Rawa 1 tsp
5. Onion lengthly chopped 1 cup
6. Ghee 2 tsp
7. Salt to taste
8. Red Chilli Powder to taste
9. Coriander and Curry Leaves
10. Cashew Nuts broken
11. Pinch of soda (optional)
12. Oil for deep frying
13. Water to knead.

1. In a mixing bowl, put Onion slices, Chopped Green Chillies, Coriander and Curry Leaves, Salt, Soda ,Cashew Nuts and Ghee.
2. Mix everything with hand and leave it aside for about 20 minutes.
3. Now, add Besan, Rice Flour, Rawa and mix thoroughly.
4. Need be, sprinkle some water.
5. Heat Oil in a kadai, roughly make small fritters and deep fry in oil.
6. Drain out excess oil and store in an air tight container

Onion Pakkoda

Note:-For Crispier Pakkoda add 2 tsp of hot oil to the dough.

Monday, March 05, 2007

Banana Muffins

My Son had asked me to try out Muffins for a weekend.
It had been awhile that I had used my newly bought Oven.[now few months old]
This Recipe was given by a friend. Thanks to her and I share my Banana Muffins with you all

1. Banana 2 - Fully Ripe
2. Plain Flour - 1 cup
3. Baking Soda - 1/2 tsp
4. Baking Powder - 3/4 tsp
5. Sugar Powder - 6 Tblsp
6. Honey - 2 table spoons
7. Cinnamon Powder - 1/2 tsp
8. Butter - 3 to 4 tablespoons
9. Pinch of Salt
10. Vanilla Extract - few drops

1. In a vessel take Butter, Honey, Vanilla extract and Melt it and keep it aside
2. In another bowl, mash Bananas and add Melted Butter Mixture.
3. Sift the Flour, Baking Powder, Baking Soda, Cinnamon Powder, Sugar Powder together and keep it aside.
4. Mix this Flour with the Mashed Bananas and the Butter mixture and gently mix all these with wooden spatula.
5. Preheat the Oven 180° C.6. Put the paper cups in the Muffin Pan and fill them about 2/3rds and Bake at 180° C for about 25 mins or till done.

~ * ~ Tempting Banana Muffins are Ready ~ * ~

Note:1. Sprinkle some Almond or Walnut bits to make this more interesting.

Thursday, March 01, 2007

Kadappa (Potato Moong Dal Kurma)

Kadappa is a Kurma served for Idlis in Tanjore (TN).
Don't ask me why it is named after a place in Andhra. :-)
I learnt this from my Friend Ms.B. Thanks to her.

Kadappa Served with Idiyappam
Ingredients Needed:
1. Potatoes - 3 (boiled)
2. Onion - 2 (Sliced length wise)
3. Tomato - 1/2 (Chopped Finely)
4. Cooked and Mashed Moong Dal - 1/4 cup
5. Garlic Pods - 2
6. Salt - to taste
7. Green Chillies - 3 or according to taste
8. Water - 1/2 to 3/4 cup

Ingredients for Kadappa

Ingredients for Grinding:
1. Grated Coconut - 1/4 cup
2. Khus-Khus - 1 tsp
3. Green Chilli - 1 from the above
4. Coriander Powder 1/2 tsp

Ingredients for Kadappa

Ingredients for Tempering:
1. Cinnamon stick - 1 small piece
2. Bay leaf - 1
3. Cloves - 2
4. Oil - 2 or 3 tsp
5. Curry leaves

For Garnishing:
1. Coriander Leaves
2. Lime/Lemon Juice (according to taste)


1. Heat Oil in a Pan/Kadai and add tempering items.
2. Fry Chopped Onion, Slit Green Chillies, Garlic pods cut into small pieces till light brown colour.
3. Add chopped Tomatoes and cook till oil separates.
4. Now, take out 1 or 2 chillies from the Kadai for grinding.
5. Now goes the boiled Potato pieces, Mashed Moong Dal, Grinded Paste, Salt and Cook for a few minutes.
6. Add water and bring this to boil for another 8 minutes in medium flame. (It should be watery)7. Garnish with Coriander Leaves and Lime/Lemon Juice.

~ Serve Hot with Idlis, Idiyappam, Dosa, Chappati etc. ~

This is my submission for JFI#11 (Potatao) hosted by Vaishali of Happy Burp