Cabbage Vepudu/Poriyal

A simple yet crunchy Cabbage stir fry. Cabbage is most underrated vegetable, if cooked properly with correct spices it is amazingly tasty. i have given my own twist to the masala that I added. You actually can store the masala powder and add it to other vegetables. Happy Cooking...

Ingredients:

Cabbage - 2 cups(finely chopped)
Curry leaves - 2 stems
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Salt to taste
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp(optional)
Oil - 1 tbsp

For the dry masala:

Split Bengal gram/Chana dal/kadalai paruppu - 2 tbsp
Split green gram/moong dal/Payatham paruppu - 2 tbsp
Flax seeds - 2 tbsp
Sesame seeds - 1 tbsp
Dry red chillies - 2
Black pepper corns - 1 tsp

Method:

                 

Dry roast all the ingredients for the masala separately. Grind it into powder and keep aside.

In a Kadhai/pan, add oil. Add mustard  seeds and cumin seeds. Once they splutter add chopped curry leaves. 

Now add chopped cabbage. 

Add turmeric powder, red chilli powder and salt. Mix well. Cook for about 3-4 minutes. 

Now add the dry masala powder and cook for about 2 minutes. 

Dry roast all the ingredients for the masala seperately. Grind it into powder and keep aside.
In a Kadhai/pan, add oil. Add mustard  seeds and cumin seeds. Once they splutter add chopped curry leaves. Now add chopped cabbage. Add turmeric powder, red chilli powder and salt. Mix well. Cook for about 3-4 minutes. Now add the dry masala powder and cook for about 2 minutes. 
Serve hot as an accompaniment with rasam or sambhar.

Tips:
Dont overcook cabbage as it will turn mushy. 
If you wish you can cook it covered but not more than 2 minutes as cabbage cooks really fast.

Peas and Cheese roll

I owe big time to my friend CK for sharing this recipe. It is such an easy and ofcourse healthy one. I made few changes in the recipe and here it is. You can ofcourse replace rice flour with maida but I prefer rice flour(for obvious health reasons). This is a great snack or can be served as a starter. Do try at home. Happy Cooking...

Ingredients:

Rice flour - 1 cup
Peas - 1 cup
Green chilli - 1
Garlic - 2 pods
Mixed herb powder - 1 tsp
Mozarella cheese - 1/2 cup
Salt as required
Oil - 1 tbsp for greasing

Method:

Puree peas, green chilli and garlic pods.

To the pea mixture add rice flour, salt, mixed herbs and mix well. 

 Finally add the oil to coat the dough and knead until it is firm and smooth. 

Now take a plastic sheet and apply little oil and place this dough. Place another plastic sheet over it and roll it flat. 

Now remove the top plastic sheet and grate cheese on top. 

Now slowly roll it. Close the ends by applying little water. 

Heat water in steamer. Place this roll in the steamer plate and steam for about 8-10 minutes.

Puree peas, green chilli and garlic pods. 
To the pea mixture add rice flour, salt, mixed herbs and mix well. If required add little water and knead into smooth dough. Finally add the oil to coat the dough and knead until it is firm and smooth. 
Now take a plastic sheet and apply little oil and place this dough. Place another plastic sheet over it and roll it flat. Dont roll it too thin. Now remove the top plastic sheet and grate cheese on top. Now slowly roll it. Close the ends by applying little water. 
Heat water in steamer. Place this roll in the steamer plate and steam for about 8-10 minutes.
Let it cool and cut into bite size piece and serve hot with tomato ketchup.


Sending this recipe to Lets cook with Cheese


100th Post Giveaway

Neyyappam AKA Unniyappam

                 ****************Happy Krishnashtami*********

This is my favorite among festival recipes. This is the first time I am making this. I enjoyed making this as much as I enjoyed eating it :-)
This is the my mom's recipe and we make this during most of the festivals be it Deepavali or Ganesh Chaturthi. My mom makes  the batter in grinder and yes there is a difference in the taste. This is called guntha ponganalu in Andhra and paniyaram in Tamil Nadu. Neyyappam is Kerala speciality and is made in ghee. This beautiful rice fritters make you drool. This made my Krishnashtami way more special. So Happy cooking...

 

Ingredients:

Raw rice 1 cup 
Jaggery 3/4 - 1 cup 
Cardamom/Elachi - 2 
Salt 1/2 tsp 
Ghee As needed 

Method:

Soak rice for 3 hours.  Grind it with jaggery powder and cardamom to a thick paste.  

You can make appams immediately but I kept aside for an hour.

Heat a paniyaram pan and add 1 tsp of ghee to each partition and pour the mixed  batter to fill each one.

Cook for 1 – 2 minutes in low flame. Turn with the paniyaram skewer or a spoon and add more ghee if dry. 

Soak rice for 3 hours.  Grind it with jaggery powder and cardamom to a thick paste.  I like the batter to be like little coarse. The rava like texture gives nice taste to the paniyarams.

You can make appams immediately but I kept aside1 for an hour.
At the time of preparing, add salt and water to adjust consistency. The batter should not be too thick nor too runny. Heat a paniyaram pan and add 1 tsp of ghee to each partition and pour the mixed  batter to fill eachone.
Cook for 1 – 2 minutes in low flame. Turn with the paniyaram skewer or a spoon and add more ghee if dry. 
Cook for another minute or two in medium flame until golden brown and inside of the paniyaram gets cooked. Collect the paniyarams in the serving bowl.

Tips:

If your batter gets too watery, then add wheat flour to balance it.

If you don't have paniyaram pan, you can deep fry them in ghee.  

You can add a mashed over ripe banana in this to get pillow soft paniyarams. However it should be consumed within 24-48 hours. Otherwise these stay till a week.

Be generous in adding ghee otherwise it may not get even browned. If you are guilty in adding a lot of ghee, then you can mix oil and use generously.

Sending this recipe to Foodabulous Fest Event, http://www.simplytadka.com/2012/12/monthly-series-foodabulous-fest.html#.UidpdTbI2AQ



SIC Cooking challenge, Anu's Healthy Kitchen


Sending this to WTML Event @  A day through my life & Gayathri's Cookspot 

Whole wheat Carrot cake

I always look for low cal, nutritious and healthy food. The other day I was watching a show about how we can replace sugar with natural ingredients and I was really inspired by that. I decided to bake all natural cake. I had a few baking disaster previously hence I shy away from baking. But not anymore as I have decided to bake atleast once a week. 
I made this cake with all natural ingredients(no sugar at all :-)
The cake came out beautiful and tasted delicious.
So enjoy making this guiltfree cake.... Happy cooking.

Ingredients:

Whole wheat flour - 2 cups
Baking powder - 1 tsp
Baking soda - 1 tsp
Cinnamon powder - 1 tsp
Vanilla essence - 2-4 drops
Eggs - 2
Milk - 1 cup
Oil - 1/2 cup
Honey - 1/2 cup
Shredded carrots - 2 cups

Method:

Seive the flour, baking powder, baking soda and cinnamon powder and combine them.

In a separate bowl, combine the milk, honey and oil and whisk. 

Add the eggs and continue to whisk. 

Add the flour mixture into the milk mixture until combined.

Stir in shredded carrots and mix well.

Put the mixture in the baking tray. Cook for 13-15 minutes at 180 degrees.

Oil the baking tray. Shred the carrots. Preheat the oven to 220 degrees. 
Seive the flour, baking powder, baking soda and cinnamon powder and combine them. In a separate bowl, combine the milk, honey and oil and whisk. Add the eggs and continue to whisk. Add the flour mixture into the milk mixture until combined, then stir in the carrots. Put the mixture in the baking tray. Cook for 13-15 minutes at 180 degrees.

Pumpkin Thepla

Thepla is an amazing travel food. You can eat it just like that without any accompaniment, and it still tastes yum. A great travel food and can be served up for breakfast or in lunch box. I personally like to have this as a snack with evening tea or coffee. I added my own twist to it by adding grated pumpkin. It was really tasty and my little one also enjoyed in bits and pieces. So here is the recipe... Happy cooking...

Ingredients:

Whole wheat flour - 1 cup + for dusting
Chickpea flour(besan/kadalai maavu) - 1 cup
Grated pumpkin - 1 cup
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Carrom seeds - 1 tsp
Yogurt - as required for kneading
Oil for cooking the thepla
Salt to taste

Method:

In a large bowl combine all the dry ingredients. Add the yogurt to the flour mixture and knead into a firm smooth dough(first mix all the ingredients well to know how much yogurt you require as pumpkin has water in it). 

Finally add the two tablespoons of oil to coat the dough and knead until it is firm and smooth. Cover and allow the dough to rest for 15 minutes. 

Divide the dough into small balls. Flatten them with the palm of your hand. Toss them on flour and roll them out into thin rotis (thepla). 

Heat a tawa/pan and place the thepla. Cook for about 30 seconds and then flip the thepla and smear about ½ a teaspoon of oil and cook thepla by pressing it lightly. 

Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla.

In a large bowl combine all the dry ingredients. Add the yogurt to the flour mixture and knead into a firm smooth dough(first mix all the ingredients well to know how much yogurt you require as pumpkin has water in it). Finally add the two tablespoons of oil to coat the dough and knead until it is firm and smooth. Cover and allow the dough to rest for 15 minutes. 
Divide the dough into small balls. Flatten them with the palm of your hand. Toss them on flour and roll them out into thin rotis(thepla). As you roll them out, you can keep tossing the dough in dry flour to prevent sticking when rolling them out. Continue the same process of rolling the dough out with the remaining balls.
Heat a tawa/pan and place the thepla. Cook for about 30 seconds and then flip the thepla and smear about ½ a teaspoon of oil and cook thepla by pressing it lightly. Flip to the other side and press and turn in a similar way. You will notice brown spots around the cooked thepla.
Serve it hot with pickle or curd. You can even serve it up with gravy curry.

Tips:

You can replace pumpkin with carrot, raddish, spinach, fenugreek leaves, bottle guard.

Sending this recipe to 
Nivedhanam - Healthy diet lunch box
Priyas healthy diet page

http://nandooskitchen.blogspot.in/2013/09/healthy-breakfast.html

Kesar Pista Kulfi

This is my first challenge in SNC. So thrilled to be a part of SNC 11. As a new blogger events like this gives a great platform as we try and learn different cuisines from each other. Thank to Divya for this initiative... 
 I have made ice creams and kulfis at home many times(thanks to my MIL). Last month I made coconut kulfi but never made Kesar Pista kulfi at home. So learnt a new thing. I did not use sugar as I was already using condensed milk and sugar will add unnecessary calories ;-)  But if you wish you can include sugar. This is my version of the kulfi. Thanx Shruti for sharing the recipe.
Here goes my version of kulfi... Happy cooking...

Ingredients:
1 litre milk
1/2 tin condensed milk 
1 1/2 tbsp cornflour
1/3 cup chopped pistachios 
1/4 tsp saffron (kesar)

Method:

In a heavy bottom pan heat about 1/2 litre of milk. Bring it to boil. Add half of the condensed milk to it. 

 Pour half of the cornflour mixture. Mix well to avoid lumps. Stir well until the mixture becomes thick.

Repeat the same with the other half litre as well. 

To one half litre of milk add saffron(soaked in lukewarm milk).

Dry roast pistachios and chop them. Add chopped pistachios to the other half of the mixture.

Now pour the mixture into kulfi moulds alternately,cover with the lid and freeze for 3 to 4 hours.

In a heavy bottom pan heat about 1/2 litre of milk. Bring it to boil. Add half of the condensed milk to it. Keep boiling on low flame till it reduces to about half the quantity. Pour half of the cornflour mixture. Mix well to avoid lumps. Stir well until the mixture becomes thick.
Repeat the same with the other half litre as well. 
To one half litre of milk add saffron(soaked in lukewarm milk).
Dry roast pistachios and chop them. Add chopped pistachios to the other half of the mixture.
Remove from fire and allow it to cool. 
Now pour the mixture into kulfi moulds alternately,cover with the lid and freeze for 3 to 4 hours.
Remove from freezer.
When the Kulfi is completely set, keep the mold under tap water for a second & then slowly pull out the kulfi and roll it in pistachio powder and serve immediately.





Challenge for the Southern team  - Kesar Pista Kulfi (Hosted by Shruti)

 

Sending this recipe to



Sending this recipe to cookingwithsj