63 First Blog Anniversary

Hurray!!! My blog is now one year old.








I am happy to tell you all that today is my Blog's First Anniversary. Feel like I started it just few days back and now it is almost a year.

Thank you all my friends for your support and encouragement with which I am able to achieve so much. Please do continue your support with which I can achieve many more.

In the past one year of blogging world I learnt so many things and also got many friends. Also hosted an event which was a big success. Mainly I should thank my family members who always encouraged me and without their help could not have come so far.

I am posting pictures of Tuti Fruity(Dry Fruits) Cake to celebrate the occasion which I prepared just for this. Recipe will be follow in my next post.

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10 ORANGE JUICE

Orange juice is a source of vitamin C (ascorbic acid), potassium, thiamin, Phosphorus G, folic acid (Vitamin B9) and vitamin B6. One 8-ounce glass of 100 percent orange juice counts as almost 25 percent of the USDA-recommended daily fruit and vegetable servings, based on a 2,000-calorie diet. Research shows orange juice is more nutrient dense than many commonly consumed 100 percent fruit juices, such as apple, grape, pineapple and prune.( Source Wikipedia).


Orange - 2
Sugar - 1 1/2 tbsp ( optional to increase the sweetness)
Water - 1/2 cup
Crushed ice cubes


Cut orange in halves and extract juice with a squeezer. Strain and add the rest of the ingredients. Stir and serve.

Also received this award from Babli of Khana Masala and Susri. Thank you so much Babli and Susri :)


Sending this juice along with the ones below to Sanghi's FIL- Fruits Event


Fruit Salad

Fruit Jello

Fruits in Desert Shells

Channa Chaat

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34 RAGI KAI/SUTTU MURUKKU

Ragi Kai/Suttu Murukku


Ragi Flour( Finger Millet)- 1 cup
Roasted Urad dhal powder - 1/4 cup
Rice Flour- 4 tbsp
Melted butter - 1/2 stick
Onion - 1
Red chillies - 2
Cumin seeds - 1 tsp
Salt as needed
Oil for deep frying

Grind onion, cumin seeds and red chillies to a fine paste. Strain and save the water.


In a mixing bowl take all the flours, to it add salt, melted butter and the saved water. Prepare a thick dough like consistency. Apply some oil in your hands and take a small lemon sized ball of dough and using your fingers roll and twist(just like a rope) continously and form into circles. When done press the edge to seal. Carefully remove and add in hot oil and deep fry.


Make sure all the powders are very fine so it will easily to twist and roll.

My mom,grandma and aunt make one of the best suttu murukku with rice flour. For a change they tried out this kai murukku with ragi flour which came out too good and also tasted great.

Sending this to JFI-Ragi hosted by Madhuram of Eggless Cooking.

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29 AVAREKALU/FRESH FIELD BEANS PALAV

Averakaalu/Fresh Field Beans/Mochai Kottai/Papdi Lilva/ Pachi Anumulu Palav(pulao)

This is a very common kind of palav prepared during the November or December month when the availability of fresh field beans is more back home. But here in my place we do not get these fresh beans, so instead can use a pack of frozen field beans.


Rice- 2 cups
Fresh field beans - 1 cup
Onion - 1 large chopped thinly
Garlic - 8
Ginger - 1 inch
Green chillies - 5
Mint leaves - a handful
Cilantro/coriander leaves - few sprigs
Coconut grated - 3 or 4 tbsp
Cumin seeds - 1 tsp
Spices- Bay leaf, cumin seeds,cinnamon, cardamom, clove, ani star - few
Oil - 3 tbsp
Lime juice - few drops



Wash and soak rice for 15 minutes.
Cook fresh field beans in water on stove top for 15 minutes( until half cooked). Keep aside can also save the cooked water.

Grind together few pieces of onion, coconut, ginger, garlic , green chillies and cilantro leaves to fine paste

Heat oil in a pressure pan and add all the spices. Wait for few seconds and add the chopped onions. Fry till light brown and add the ground paste. Fry till the raw smell leaves. Next add the mint leaves along with the cooked beans and suate for 2 - 3 minutes. Also add drained rice and saute. Next add water totally around 4 cups and allow it to boil. Also add salt and lime juice. Cover and cook till done or can even transfer to a rice cooker and cook till done. Serve with any raita and or any spicy gravy.

As a variation instead of grinding coconut you can use coconut milk ( half of coconut milk and half of water to cook the rice). Will be really flavorful.

Sending this to SriLekha's EFM- Rice event

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29 MASALA RAWA UPMA

Masala Rawa upma


A different version of rawa kichidi with ingredeints similar to palav. This is one more speciality dish of Bangalore.
This upma tastes more good when prepared with a type of rawa called as Bansi rawa( it is slighlty thicker than the rawa with which we prepare our regular upma called as sooji coarse).

Bansi rawa - 2 cups
Onion - 1 large chopped into thin slices
Tomato - 3 medium chopped fine
Ginger garlic paste - 1 tbsp
Chilli powder - 1 tbsp
Coriander powder - 3/4 tbsp
Coconut - 1/2 cup grated
Poppy seeds - 1 tsp
Mixed vegetables - 1 cup ( chopped)
Salt as needed
Spices - Cinnamon, clove and cardamom - 2 each
Mustard seeds - 1/2 tbsp
Coriander leaves - few chopped
Oil - 3 tsbp


Keep aside 2 - 3 tbsp of grated coconut and grind the remaining coconut with poppy seeds and little coriander leaves. Keep aside.

Dry roast rawa until you get a nice aroma. Keep aside.

Heat oil in a pan and add mustard seeds and the spices. When they pop out add onions and fry till light brown. Next add ginger garlic paste and saute till the raw smell leaves. Next add chopped tomatoes. Mash will they are cooked well and water leaves out. Next add the chopped vegetables and fry together for few minutes until they are partially cooked. Then add the ground paste and saute together for 4 - 5 minutes. Next add water around 6 cups and also salt. Allow it to boil and bubble up. When it bubbles up really well reduce flame and slowly add in the rawa and also keep stirring to avoid any lumps. Cover and cook for 4 - 5 mts. Open the lid and add the chopped coirander leaves and the remaining grated coconut and let it alone for another few minutes. Can also sprinkle some lime juice if needed.

Priya of Priya's recipes http://recipes-priya.blogspot.com/2009/11/award-time-again.html has passedon this lovely award. Thanks Priya.

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28 PEANUT AND DRY ANCHOVY CURRY

Raw Peanuts( Groundnuts) and Dry Fish( Dried Anchovy) Curry

Verkadalai Karuvaadu Kuzhambu


My friend SV always talks about adding dry fish( karuvaadu) in peanut(verkadalai kuzhambu) curry and or dry field beans( mochai kottai) curry. Many time I make the vegetarian version of peanut curry by adding brinjal and or drumsticks which is a very good combo and tastes good with hot rice. This is recipe for Non vegetarian by adding dry fish in the curry. You can also add drumstick to the same. While cooking you really get a strong smell of the anchovy, so try to do it ahead itself if having guests :).

For my vegetarian version click here

Peanuts - 1 cup
Dried Anchovy( Karuvaadu) - few
Onion - 2 medium chopped fine
Tomato - 2 small chopped fine
Tamarind - 1 marble size soaked in water and pulp extracted
Coconut paste - 3/4 th cup
Turmeric powder - 1/4 tsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Cumin powder - 3/4 tsbp
Salt as needed
Oil - 3 tbsp

For tempering:
Mustard seeds, urad dhal, curry leaves and 1 tbsp oil


Can substitute the powders with home made curry powder( mulaga thool, pulusu podi).

Cook peanuts in enough water for 2 whistles . Remove and keep aside.

Wash anchovies in warm water to remove salt and sand many times.( Note anchovies get cooked fast).

Heat oil in a pan and add chopped onions. Fry till golden brown. Next add chopped tomatoes and fry till they are mashed and water leaves out. Next add all the powders and mix once. Add tamarind paste along with a cup of water. Reduce flame and cook till it thickness. Then add coconut paste, cooked peanuts, dry anchovy and salt and cook till raw smell leaves out from the coconut and anchovies are cooked.

Temper the curry with the tempering ingredients and serve with hot rice.

As a variation can also add drumstick and brinjal after frying tomatoes and follow the same procedure.

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37 PINTO BEANS KURMA

Pinto beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, pinto beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as brown rice, pinto beans provide virtually fat-free, high quality protein. But this is far from all pinto beans have to offer. Pinto beans are also an excellent source of molybdenum, a very good source of folate and manganese, and a good source of protein and vitamin B1 as well as the minerals phosphorus, iron, magnesium, potassium, and copper. In addition to its beneficial effects on the digestive system and the heart, the dietary fiber found in pinto beans helps stabilize blood sugar levels. If you have insulin resistance, hypoglycemia or diabetes, pinto beans can really help you balance blood sugar levels while providing steady, slow-burning energy. Studies of high fiber diets and blood sugar levels have shown the dramatic benefits provided by these high fiber foods. Researchers compared two groups of people with Type II diabetes who were fed different amounts of high fiber foods. One group ate the standard American Diabetic diet, which contains 24 grams of fiber/day, while the other group ate a diet containing 50 grams of fiber/day. Those who ate the diet higher in fiber had lower levels of both plasma glucose (blood sugar) and insulin (the hormone that helps blood sugar get into cells). The high fiber group also reduced their total cholesterol by nearly 7%, their triglyceride levels by 10.2% and their VLDL (Very Low Density Lipoprotein--the most dangerous form of cholesterol)levels by 12.5%. A cup of pinto beans provides 14.7 grams of fiber--that's 58.8% of the daily recommended value for this very important component of a healthy diet.

Source www.whfoods.com. Click this to know more about pinto beans.

You can have a look at the beans in the picture.

I have used pinto beans to prepare kurma to go well with any rice variety as well as chapathi/rotis/parathas.


Pinto Beans - 1 cup ( soaked overnight or atleast for 4 hours)
Capsicum or potato - 1 of of our choice
Onion - 1 large chopped fine
Tomato - 2 small chopped fine
Ginger garlic paste - 1 tbsp
Turmeric powder - 1/4 tsp
Chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Garam masala powder - 3/4 tbsp
Salt as needed
Coconut - 1/2 cup
Fennel seeds - 3/4 tbsp
Cumin seeds - 1 tbsp
Cinnamon, clove and cardamom - 2 each
Oil - 2 or 3 tbsp


Cook the soaked beans in a pressure cooker for 2 whistles and keep aside.

Grind together coconut, fennel seeds, half of cumin seeds, cinnamon and clove with little water to a fine paste.

Heat oil in a pan and add the remaining cumin seeds and the other spices. Wait for few seconds and add chopped onion. Fry till golden brown. Next add ginger garlic paste and saute foe a minute. Then add chopped tomatoes and cook till they are mashed and pulpy and water leaves out. If adding capsicum, then cut them into thick cubes and saute for a while. Next add in all the powders and mix well. Immediately add the ground paste and reduce flame and cook well. Also add in cooked beans along with salt and cook till raw smell leaves. Add boiled potato too if needed and cook. Serve with any chapathi/paratha and or any rice variety like jeera rice and enjoy your kurma. A diiferent variation of kurma using pinto beans other than using them in salads, tacos and or as refried beans.

As an variation you can always omit coconut and instead blanch 3 tomatoes and grind with rest of the ingredients and follow the same procedure. Really tastes good and you can also get good gravy thickness.

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31 RIDGEGOURD DOSA

Ridgegourd/Beerakaya/Peerkangai/ Heerekayi Dosa


Picture sent in by my sister Vimala
Recipe by her friend Lakshmi

Moong Dhal - 2 cups
Raw rice( can use sonamasoori) - a handful
Chillies - 3 or 4 ( red or green chillies)
Garlic - 3 or 4 flakes
Ridgegourd - 1 small( around 2 cups chopped)
Salt as needed


Peel the skin of the ridgegourd( can save that to make chutney/thuvayal).


Wash and soak dhal and rice for 2 hours together. Later grind them with all the ingredients to a paste ( in between coarse and soft). Transfer to a vessel and if needed can also temper with mustard seeds, urad dhal and curry leaves. Heat a griddle and spread as dosas. Serve with any type of chutney.

This is an instant variety of dosas and also healthy. Can substitute ridgegourd with any variety of vegetables and follow the same method.

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18 Entries reposted to 4 Events

Entries to events( Cheese, Kids Special Announcement, Cooking for Kids and RCI - Mumbai)

Sara's Cheese event


Paneer Mutter
Paneer Bhurji
Paneer Butter Masala
Kalakand
Rasmalai

Radhika's Kids Special Announcement co hosted by Sudeshna


Pizza Dosa
Chapathi Fry
Stuffed Chapathi


Lakshmi Venkatesh's Cooking for kids event started by Sharmi of Neivedyam


Channa Chaat/Salad
Pizza Dosa
Fruit Jello


Lakshmi Venkatesh's RCI- Mumbai
event started by LakshmiK of Veggie Cuisine

Pav Bhaji
Ragada Patties
Sev Puri

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45 RAGI(Finger Millet Flour) BALLS

Ragi Balls/Ragi Mudde/Ragi Sankati/Kezhvarugu kali


1 cup of ragi flour(Finger millet flour)
3 1/2 cups of water
Salt as need
Rice - a fist ful

Heat a thick vessel with water and add salt. Traditionally they use uncooked raw rice, but my mom uses cooked rice.(Not cooked mushy but still has to be grainy). Adding rice will not let form any lumps.
Allow the water to boil and bubble up. Take half a cup of water seperately and add ragi flour. Do not disturb and or mix and do not cover too as it will spill out. Let it cook for 12 - 15 mts minutes. In between after 10 mts you can immerse the back of handle( wooden or steel ladle) and poke in the middle to form a hole so to cook evenly. When done. Remove and stir well to mix. If the water is sufficient and can be made as balls then keep stirring and dip your palm in cold water and take out some mixture and roll as balls when still hot.
If water is not sufficient then add the hot water that is kept aside little by little and keep stirring continously by holding the vessel tight.

Grandma's style

Heat 2 cups of water in a thick vessel. Add salt and 1 tbsp of ragi flour to form the base. Allow it to boil and bubble up. Meanwhile mix ragi flour with enough water to make a thick batter like consistency. Add this to the boiling water, reduce flame and keep stirring till it is cooked and has thickened for around 10 - 12 minutes.

The consistency depends on us. If it too thick it is not that swallowable and needs more dipping. I prefer mine to be very soft and smooth. So can add 1/2 cup of more water and cook. A small portion served itself is quiet filling. Really a healthy and a filling one.

Can serve your ragi balls with any spicy curry. Goes well with Bassaru, non veg curry, spinach dhal and also field beans curry.

Sending this to JFI - Ragi hosted by Madhuram of Eggless Cooking.

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22 BLACK CHANNA SUNDAL

Black Channa - 2 cups
Onion - 1 chopped fine
Curry leaves - few
Red Chillies - 3 or 4 broken into half
Ginger - 1/2 inch piece chopped fine or grated
Hing - a pinch
Oil - 2 tbsp
Salt as needed
Mustard seeds and urad dhal - very little
Grated coconut - 4 tbsp
Coriander leaves - few chopped


Soak channa over night and next day change water and pressure cook for 3 whistles. Remove and drain water, keep aside.


Heat oil in a pan and add mustard seeds, urad dhal, curry leaves and hing. Wait till they splutter up and add broken red chillies and chopped onions. Fry till onions turn transculent and add ginger. Saute together for 2 minutes. Then add the cooked channa along with salt. Saute well and add chopped coriander leaves and grated coconut. Mix well and let it cook for another 2 minutes.

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35 TINDORA WITH BLACK CHANNA FRY

Tindora( Kovakkai/ivy gourd/Dondakaaya/Tondekayi ) with black channa(kadala)

This is one more recipe that my mom learnt from my neighbour aunty in Bangalore. It has lot of ingredients and tastes delicious. Goes well with rice and or chapathis.


Tindora - 3 cups chopped
Black channa - 1/2 cup
Cumin Seeds - 1 tsp
Mustard Seeds - 1/4 tsp
Coriander seeds - 1 tsp
Urad dhal - 1 tbsp
Tamarind - one small lemon size
Curry leaves - 4 0r 5 leaves
Red Chillies- 6
Garlic - 3 or 4 flakes
Onion - a handful( can use pearl onion/small onions or red onions)
Grated Coconut - 1/3 cup
Salt as needed
Oil - 2 tbsp

For tempering: Just very little of mustard seeds and curry leaves

Heat a tsp of oil and add cumin seeds, mustard seeds, coriander seeds, urad dhal, curry leaves, tamarind and red chillies one after the other and remove before they turn dark. Cool and grind to a coarse paste.To the same add garlic(raw), onion(raw) and grind together to a fine paste. Add grated coconut and turn on the mixer just for few seconds( all the ingredients should be fine except the coconut ).

Do not omit mustard seeds( or even you can atleast reduce the amount) in this as they gave a very unique taste with light bitterness which tastes really good at the end.

Cook channa in a pressure cooker separately until soft. Cook tindora in a microwave or stove top until soft.

Heat oil in a pan and add very little mustard seeds, curry leaves and add the ground paste and saute for 8 - 10 minutes( until raw smell leaves). Next add the cooked tindora , black channa and salt and fry to cook everything together for another 3 - 4 minutes. Serve with rice and or chapathi.

Priya of Priya's Recipes has passed on this lovely award. Thanks so much Priya that is really so sweet of you to show your appreciation.

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24 POTATO PEAS KURMA

Potato Peas/Urulaikilangu pattaani Kurma.


This kurma goes well with any type of rice/chapathai/paratha and even idli/dosas. You can adjust the thickness according to the dish that it is goind to served. I wanted to have the color of this kurma to be white or light green. So for the spice instead of red chilli powder have used green chillies.


Potato - 2 big chopped boiled and cut into thick cubes
Green peas - 3/4 th cup cooked
Onion - 1 large chopped fine
Tomato - 1 medium
Ginger - 3/4 inch piece
Ginger and garlic paste - 1 tbsp
Coriander powder - 1 tbsp
Garam Masala powder - 3/4 tbsp
Salt as needed
Cumin seeds - 2 tsp
Fennel seeds - 1 tbsp
Poppy seeds - 1 tsp
Cinnamon - 2
Clove - 4
Cardamom - 2
Cilantro leaves
Coconut - 3/4 th cup grated
Oil - 3 tbsp


Grind together coconut, green chillies,poppy seeds, green chillies, fennel seeds, 1 tsp cumin seeds, 1 cinnamon, 2 clove and if needed few coriander leaves with little water to a very fine paste. Keep it aside

Heat oil in a frying pan and the remaining cumin seeds, cinnamon, clove and cardamom. Wait for few seconds and add the chopped onions. Fry till nice brown and add ginger garlic paste. Saute for a minute till raw smell leaves. Next add chopped tomatoes and cook till they are mashed and pulpy and water leaves out. Then add all the powders and mix once, immediately add the ground paste. Saute in the oil for 3 - 4 minutes and add some water according to thickness needed. Also add potatoes and peas along with salt and cook in medium flame till raw smell from the coconut leaves for around 10 minutes.

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