Sunday, February 25, 2007

Spicy Vegetable (Potato) Puff
Sold in Bakeries Indiawide.
Uniquely Tasty.
Goes well with an Evening Tea
This is My submission for JFI#11(Potato) hosted by Vaishali of Happy Burp

Measure 1: Ingredients
1. Puff Pastry (I used the locally available Sunshine Puff Pastry)
2. Melted Butter 1 tsp

Measure 2: For Stuffing
1. Potatoes - 2
2. Beet Root - 1/2
3. Green peas - 1/4 cup (Frozen)
4. Ginger and Green Chilli paste - 1 tsp
5. Garam Masala - 1/2 tsp
6. Salt - To taste
7. Lime Juice - 1/4 tsp
8. Onion Finely chopped - 1 (Optional)
9. Oil - 1 tsp

1. Boil Potatoes, Beetroot and Peas. Mash them well and keep aside.
2. Heat Oil in a pan, add Chopped Onions, Ginger & Green Chilli paste and fry well.
3. Add Mashed Potatoes, Beetroot and Peas and cook for a few minutes.
4. Sprinkle Garam Masala and Lime juice.
5. Thaw Puff Pastry and roll it to a rectangle of 1/2 inch thickness.
6. Put the filling inside and close. Seal this with water.
7. Refrigerate these for about 30 minutes.
8. Bake in a Pre-heated Oven for 25 minutes in 180° C.
9. Before baking bursh slightly with melted butter.

*/* Are you Ready for the Hot and Crispy Veg Puff ? */*

Note:-1. If you have rolled the Puff Pastry into a Square, fold them diagonally.

Spicy Vegetable Puff

Thursday, February 22, 2007

Moong Dal Sambar (Passi Paruppu Sambar)
Paasi Paruppu Sambar (Payatham Paruppu Sambar) Moong Dal Sambar
[] Easy way of Making Sambar.
[] Goes well with tiffins like Idli, Dosa,Upma, Sevai.
[] Tastes Great

Moong Dal Sambar

Ingredients Needed:
1. Moong Dal 1/2 cup
2. Green Chillies 2
3. Pearl Onions 10
4. Hing
5. Turmeric Powder
6. Sambar Powder - 1 tsp
7. Tamarind water 1/4 cup
8. Tomatoes 2
9. Vegetables - Drum Stick, Brinjal, Carrot, Potato - One or in a Combine.
10. Salt to taste.
11. Fenugreek Seeds 1/4 tsp

For Tempering:
1. Mustard seeds
2. Curry Leaves

1. Pressure cook Dal by adding Green Chillies, Turmeric, Tomatoes and Fenugreek seeds. Mash them nicely and keep it aside.
2. Heat Oil in a Kadai or Pan, add Mustard seeds and Curry leaves, then add Onion and fry well.
3. Add remaining Vegetables and fry for a minute.
4. Now goes Tamarind Water, Sambar Powder and Hing.
5. Cook till the raw smell goes from Tamarind, now add mashed dal and 1/2 cup water and bring it to a boil.
6. Garnish with Coriander leaves.

=X= Serve Hot.

Sunday, February 18, 2007

Vazhappoo Vadai

Banana Flower is used very minimally used in Indian Dishes.
This is a Traditional and Kids friendly Dish.

/- Traditional South Indian Vada..
/- Lots of Fibre

1. Cleaned, Chopped and Steamed {Banana Flower} Vazhapoo 1 cup
2. Toor dal 1 cup
3. Channa dal 1/4 cup (Soak separately)
4. Green Chillies
5. Red Chillies to taste
6. Salt to taste
7. Cumin Seeds 1/2 tsp
8. Curry leaves
9. Chopped small onions 4 Nos
10. Chopped coriander leaves handful Method:
1. Soak Toor dal for 1 hour and grind it along with Green chillies, Red chillies, Salt and Cumin seeds in coarse consistency.
2. Add Curry leaves, Soaked Channa Dal, Steamed Vazhapoo, Chopped onion, Coriander leaves and mix thoroughly.
3. Check for salt.
4. Heat Oil in a kadai, make vada and deep fry in oil till golden brown and crisp.
\- Tea Time Snack
\- Different healthy vada.
My version is a little different from Sudha's.
1. For a Best taste use small Onions (shallots). Big Red onions can also be used.
2. For a different taste, Fennel seeds (Saunf) can be added.
3. Instead of Steaming, you can keep the flower in Boiled water+Turmeric poweder for about 5 mins. Then Drain the water and use

This is My sumbission for Coffee's MBP

Friday, February 16, 2007

BlueBerry Muffins

I made Blueberry Muffins using ready to make pack. I used Natural Egg replacer.

Blue Berry Muffinfs

Wednesday, February 14, 2007

Stuffed Brinjal

Stuffed Brinjal

Stuffed Brinjal in South Indaian Taste

Ingredients Needed
1. Small violet brinjals 15
2. Oil 3 table spoons
3. Mustard seeds
4. Curry leaves

Ingredients for Masala Powder
1. Channa dal 3 tablespoons
2. Dhania Seeds (coriander) 4 tablespoons.
3. Red dried Chillies 10 to 12
4. Tamarind small Gooseberry size
5. Salt to taste
6. Grated Coconut 3 tsp
7. Oil 1 tsp

1. Fry the above ingredients separately and powder it with salt and Hing.
2. Slit Brinjal in to 6 parts (it gets cooked nicely) from down.
3. Stuff the Masala powder in these brinjals.
4. After Stuffing all brinjals, just steam for 3 minutes. [Steam cooking will make the masala stick well to the brinjal.]
5. Heat oil in a kadai splutter mustard seeds and then add steamed brinjals. Mix once and close with the plate.
6. Stir once a while in between.

Serve with Hot Rice and Melted Ghee.

Tuesday, February 06, 2007

Chickpeas Khadi

Chickpeas Golden Khadi

I made this following Priya's [Sugar and Spices.]
I added Ginger, Green chilli paste and Fenugreek seeds while tempering to suit my taste.
Here goes my version of this recipe

Ingredients Needed:
1. Curds - 1 cup
2. Turmeric Powder - 1/2 tsp
3. Chilli Powder - 1/2 tsp
4. Ginger Chilli Paste - 1/2 tsp
5. Salt to taste
6. Cooked Chick peas - 1 cup
7. Dhaniya Powder - 1/4 tsp
8. Hing
9. Garam Masala Powder - 1/4 tsp
10. Besan - 2 table spoons

For tempering
1. Mustard seeds
2. Dry red Chillies
3. Fenugreek Seeds
4. Curry leaves
5. Coriander leaves for Garnishing.

1. Take curds in a bowl and add Chilli powder, Dhaniya powder, Garam Masala Powder, Salt, Ginger Chilli paste, Besan and Hing. Mix well and keep it aside.
2. Heat Oil in the pan, splutter Mustard seeds, Curry leaves, Methi seeds, Dry red Chillies andpour in the Curd mixture.
3. Add cooked Chick pea and cook in slow fire for 15 minutes.
Garnish with Coriander and serve hot with Roti/ Rice.

Thank You Priya - Sugar and Spice for this Excellent Recipe that was enjoyed by all in my family.

Saturday, February 03, 2007

Brussel Sprouts Vatha Kulambu

Vatha Kulambu using Brussel Sprouts.
Vatha Kulambu recipe is here.

Brussel Sprouts Vatha Kulambu