Allam Pachadi.

Ginger is peeled and chopped up. It is then ground into paste along with green chiles, tamarind and jaggery. This chutney is condensed with huge flavors. So use sparingly. Serve tasty ginger chutney with idly, dosa, utappam, etc…
Makes: around 1/2 Cup of Tasty Ginger Chutney.

Ingredients:

• Ginger 6 – 8 inch Piece
• Green Chiles 2 – 3
• Jaggery 2 – 3 inch Block
• Tamarind 5 inch Piece
• Salt to taste
• Oil 1 tsp

Method of preparation:

Soak tamarind in little bit of hot water for sometime.
Peel, wash and roughly chop ginger.
Remove stems, wash and slice the green chiles.
Mash jaggery to make it easier for grinder to grind.

Heat oil in a pan on medium heat, add green chiles.
Fry for couple of seconds, add ginger, fry briefly and remove from heat.

Cool the mixture for couple of minutes and grind it along with jaggery, tamarind and salt.
When the mixture becomes thick paste, remove the ginger chutney onto a bowl.
Serve ginger chutney with idli, dosa, utappam, roti etc..
Notes: Make sure not to over fry the ginger.

Source: Talimpu

Some green tomatoes were sitting in my fridge since few days which i picked from Indian groceries,i bought them specially for making kootu with them, eventhough i wanted to make something different, while searching something new with green tomatoes through google i got hooked to this green tomato sabji from Aarti's Corner which she prepared these green tomatoes simply with onions and spices, this recipe sounds truly new for me where she have added jaggery... While going through her intro about this recipe, i came to know that this bhaaji is a Maharashtrian dish which her mom prepare quite often whenever she get this tomatoes from the market, i dont want to miss the chance to taste this delicious sabji and tried it immediately, this bhaaji tastes super delicious with a tangy taste and mild sweet taste, i served them as side dish along with rotis,both together works out wonder..This green tomato sabji's goes to PJ's inbox as she is hosting this month's Flavors of Maharashtra,event by Nayna and to Priya's & Aipi's Bookmarked Recipes..

Ingredients:

• 5nos Green tomatoes (chopped)
• 1no Onion(big & chopped)
• 1tsp Mustard seeds
• 1tsp Cumin seeds
• 1tsp Red chilly powder
• 2tbsp Jaggery
• Salt
• 1/4tsp Turmeric powder
• OIl

Method:
Heat oil, let splutter the mustard and cumin seeds, add the onions and saute until they turns trasnculent, add the chilly powder and turmeric powder,cook for few seconds, add immediately the chopped green tomatoes,saute for few minutes,finally add the salt and jaggery,cook everything in simmer until the veggies get well cooked..

Serve hot with rotis..

Source: Priya's Easy N Tasty Recipes

Crispy dosas with spicy coconut chutney are always my H's favourite eventhough he loved variety chutneys to enjoy along with his dosas...I tried out making a batter using quinoa and brown rice along with urad dal and fenugreek seeds which i kept for fermentation and enjoyed these healthy crispy dosas for our sunday's dinner...None will find out that these dosas are prepared with quinoa and brown rice, yep they turned out extremely crispy and ressembles quite like our usual dosas...Believe me or not we had a great dinner and enjoyed having these crispy dosas which turned almost like paper roast..This dosa goes to RC's Dosa Month..

Ingredients:

• 1cup Quinoa
• 1cup Brown rice (long grain)
• 1/2cup Urad dal (deskinned)
• 1/2tsp Fenugreek seeds
• Salt

Method:
Wash and soak the quinoa and brown rice together and urad dal along with fenugreek seeds separatly for 4hours..Grind the urad dal,fenugreek seeds as smooth batter in a grinder with enough water, take off the batter in a vessel,now grind the soaked quinoa and brown rice together as bit coarse paste with the soaked water,mix both urad dal batter and quinoa-brown rice paste together with enough salt..Keep aside for fermentation..

Heat the nonstick pan, pour a ladle of this fermented batter, spread them as a dosa and drizzle some oil.. cook on both sides until they get cooked..Serve hot with any spicy coconut chutney..

Source: Priya's Easy N Tasty Recipes

I have never tried making muffins with grapefruits and some grapefruits were sitting sadly since few days in my fruits basket, immediately i squeezed out their juice and grated their zest which i used in my super fluffy muffins for our snacks with oats, chocolate chips and whole wheat flour without eggs but not vegan as i used butter,milk and yogurt in this beautiful muffins..I can definitely say that i have given a second life to those mildly sour and bitter grapefruits...The picture itself says how tasty those beautiful muffins na...We enjoyed these cute looking muffins for our snacks with a cup of tea...

Ingredients:

• 1+1/2cups Whole wheat flour
• 1/2cup Rolled oats
• 1tsp Grapefruit zest
• 1/4cup Grapefruit juice
• 1cup Yogurt
• 1/4cup Milk
• 1tsp Baking powder
• 1/2tsp Baking soda
• 1/4cup Butter
• 3/4cup Sugar
• 1tsp Vanilla extract
• 1/4cup Chocolate chips

Method:
Preheat the oven to 350F..Sieve the flour with baking soda and baking powder, add the rolled oats and chocolate chips to the flour and keep aside...Meanwhile beat together the butter and sugar until they soft mixture, add the grapefruit juice,grapefruit zest,yogurt and vanilla extract, beat until everything get well mixed,finally add the milk and give a stir..

Now add gently the dry ingredients to the wet ingredients,mix well with a spatula, dont overmix the batter,else ur muffins will turns hard..Pour enough batter in greased muffins tray and bake for 15-20minutes..

Enjoy warm with a cup of tea..

Source: Priya's Easy N Tasty Recipes

Some dosas doesnt need fermentation and gets ready to make some crispy dosas immediately...I tried out making non fermentation dosas with horsegram (kollu) and with mixed dals for our dinner sterday which ressembles quite like paruppu adais..This dosas turned out super delicious,healthy,definitely guilt free if u use non stick pan to make them,yep they doesnt even need a single drop of oil if u make ur dosas in non stick pans..Serve this dosas with some spicy chutney for ur dinner or breakfast,u will completely fallen in love with this healthy dosas..Eventhough this dosas doesnt need fermentation, u need to soak the horsegram and dals for atleast 4 hours..We loved this healthy dosas and am gonna make quite often with different variations in future..This dosas goes to RC's Dosa Month..

Ingredients:

• 1cup Parboiled rice
• 1/2cup Horsegram
• 1/2cup Toordal
• 1/4cup Urad dal
• 1/2cup Channadal
• 1/4cup Moongdal
• 4nos Garlic cloves
• 1tsp Fennel seeds
• 5nos Dry red chillies
• Salt

Method:
Soak the rice and dals together for 4 hours along with dry red chillies and fennel seeds...Grind the soaked rice and dals in grinder with crushed garlic cloves and salt with enough water as bit coarse batter,keep the batter in room temperature..

Make dosas in non stick pan or in a hot tawa,drizzled with oil,cooked on both sides until they turns crispy and well cooked..

Source: Priya's Easy N Tasty Recipes

If u are searching for a simple and quick desserts for ur sudden guests or for ur sweet tooth,u have to give a trial definitely to these rose syrup coconut balls which is prepared along with rose water and sweet condensed milk..This tiny cute balls takes less minutes to get prepared and also get vanished within few hours...I couldnt stop munching them,yep they were quite addictive...Its completely ghee free so perfect for our sweeth tooth...Sending this cute balls to MM-Think Pink guest hosted by Sarah of Maison Cupcake,event by Meeta k..

Ingredients:

• 2cups Dessicated coconut
• 1cup Sweetened condensed milk
• 1tbsp Rose syrup
• 1tsp Rose water
• 1/2tsp Cardamom powder

Method:
Bring boil the sweetened condensed milk with rose syrup and rose water in a nonstick pan, add immediately the dessicated coconut,cook everything until the mixture get off from the pan,finally add the cardamom powder and put off the stove..

While the mixture is still warm,makes medium sized balls from the mixture and roll over some dessicated coconut,arrange them in an airtightened box..Enjoy..

Source : Priya's Easy N Tasty Recipes

Last week we had a wonderful climate,its wasnt neither too cold nor too hot, since yesterday the climate is getting worst and its rainy here..I simply prepared this super spongy pancakes yesterday for our snacks as we guys are craving something for chocolate and enjoyed a lot with maple syrup..Actually i was thinking to make some pancakes without oats but while going through my pantry, i got a not even half a packet of puffed rice..Immediately i decided to make pancakes with those puffed rice,i soaked them in buttermilk and grounded as fine paste which later i mixed with dark chocolate powder and whole wheat flour along with honey and baking soda..These pancakes were extremely spongy and delicious, since i used non stick pan they were completely oilfree..Wat an interesting and guilt free pancakes na,needless to say am very proud to create this wonderful looking pancakes and we loved it for our snacks..Obviously am sending this yummy pancakes to Ivy's Creative Concoctions & to Kurinji's HRH-Puffed Rice..

Ingredients:

• 1cup Puffed rice
• 1cup Wholewheat flour
• 2tbsp Honey
• 1/4tsp Baking soda
• 1cup Buttermilk
• 3tbsp Dark chocolate powder
• A pinch salt
• Oil or butter for cooking

Method:
Soak the puffed rice in buttermilk for an hour, grind the soaked puffed rice with buttermilk as fine paste, take the paste in a bowl,add the honey,wholewheat flour,baking soda,dark chocolate powder,salt...stir until they turns as bit thick batter, heat a non stick pan,gently drop enough batter for pancakes,drizzle oil or butter if needed,cook on both sides until they get well cooked..

Serve warm with maple syrup or nutella spread..

Source: Priya's Easy N Tasty Recipes

Ingredients :

• Crab -- 1 pound ,cleaned
• Onion -- 1/4 cup , julienned
• Tomato -- 1no. , chopped
• Turmeric Powder -- 1/4 tsp
• Red chilli powder -- 1/2 tsp ( acc to taste )
• Coriander Powder -- 3 tsp
• Thick tamarind pulp -- 2 tsp
• GG paste -- 2 tsp
• Salt -- to taste

To toast :

• Peppercorns -- 1 tsp
• Fennel seeds -- 3/4 tsp
• Cumin seeds -- 1 1/2 tsp

To grind :

• Coconut -- 1/3 cup
• Onion -- 1/4 cup ( shallots -- 3 small nos. )

For Seasoning :

• Sesame oil -- 2 tsp
• Cooking oil -- 2 tsp
• Fennel seeds -- 1/2 tsp
• Curry leaves -- a sprig

Method :

Dry roast the peppercorns, fennel seeds and cumin seeds and grind along with coconut and onions and make a fine paste. Heat a wide kadai with both the oil . Do the seasoning with fennel seeds and curry leaves. Add the chopped onions and scald well for a minute. Drop in the GG paste and saute until it starts sticking. Add the salt while adding onions. Throw in the chopped tomatoes , cook until the tomatoes disintegrates. Now add the turmeric powder , red chilli powder ,coriander powder and saute for 30 seconds.Add the crab now and scald well. Pour in the tamarind mixture and add a cup of water. Let the kulambu boil for few minutes. Finally add theground paste in the boiling kulambu and mix well. Let the whole mixture be in the heat and let it boils for 5 to 10 minutes / until cooked. Serve hot with rice ..

Happy eating guys,

Source: Kitchen Secrets

I know i went missing here for a month. I needed the break from this webworld, now i can say proudly that iam not addicted to blog or FB or WEB in total :) apart from funny thoughts flooded, i gave treat to my Depression, by making these Eggless Chocolate Muffins. This is Superb eggless recipe, suggested by Sharmilee. Its Easy, you will know when you prepare it.

Recipe Copied from my Eggless Moist Chocolate Cake
its a Fool Proof Recipe I tell You.

Baking Time : 25-30 mins, Yields 18 muffins.

How to Prepare Eggless Chocolate Muffins?

Wet Ingredients:

• Cold Water - 1 and half cup
• White Vinegar - 1 and half tbsp's
• Brown Sugar (or) Sugar - 1 cup
• Oil - 6 tbsp's
  

Mix the above Wet ingredients in a bowl together. Let the Sugar Dissolve well.

Dry Ingredients:

• All Purpose Flour / Maida - 1 and half cupCocoa Powder - 1/4 cup
• Baking Soda - 1/2 tsp
• Salt - a small pinch
  

Sift the flour and cocoa powder along with the salt and baking soda for atleast 3 times,

So that no lumps of cocoa powder / all purpose flour are there and also the baking soda is mixed well with the flour.

Mix the Dry Ingredients along with the wet ingredients and stir slowly. make sure no lumps are formed in the mix.

Pre-Heat the Oven to 180c and line the Muffin tray with Muffin Liners.

Pour the mix on to the Muffin tray and bake it for 25 mins exactly. Check whether muffins are baked, by insering a toothpick in the centre of a muffins, it should come out clean, else bake for another 5 mins.

Remove the Muffins from the tray and cool them on wire wrack. Let them cool down for 10 minutes.

Put the Muffins in Refrigerator for about 2 hrs and serve chilled.

To make Icing:

Mix the Icing sugar (5 tbsp's) with warm water (1 tbsp) and beat well. spread the icing over the muffins and serve.
Notes:

Lemon Juice can be uses instead of White Vinegar.

Brown sugar works perfect than Plain Sugar.

I feel cooling the muffins makes it taste better.

Source : Home Cook's Receipes

As a kid, I always thought that orange masoor daal was magical. The pretty orange color used to change into yellow when this daal was cooked. and for this magical reason, I used to request mom to use masoor daal often. :-D

Masoor Daal Ambat Varan

Ingredients

• 3/4 cup masoor daal
• salt to taste
• 2 tsp jaggery
• 1/2 tsp tamarind pulp (ready made)
• 1 tsp roasted cumin power

Tempering

• 2 tsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp asafoetida
• 1/2 tsp turmeric powder
• 1 sprig curry leaves
• 1 tbsp chopped onion

Grind coarsely or use mortar and pestle

• 2 tbsp cilantro/coriander leaves
• 1 tbsp fresh coconut
• 2-3 green chilies (more or less per required heat level)
• 1/2" ginger
• 2 cloves garlic
  

Suggested Accompaniment

• Ghee/Toop/Clarified butter
• Plain rice
• Pickle
  

Method
1. Pressure cook masoor daal. Mash it lightly and set aside.
2. Heat oil in a saucepan. Add mustard seeds, asafoetida , curry leaves sprig and turmeric powder.
3. As the seeds splutter, add chopped onion. Saute for till the onion is soft.
4. Now add coarsely ground paste and cumin powder . Saute for 2 minutes.
5. Add 1/4 cup water. Let it simmer for 5 minutes.
6. Add cooked daal, salt, jaggery, tamarind pulp and 2 cups water.
7. Bring to a rapid boil. Switch the gas to low. Let it simmer for 12 minutes.
8. Serve hot with plain rice & ghee.

Note -
1. 3-4 kokum petals can be substituted instead of tamarind pulp.
2. Toor daal can be used instead of masoor daal.
3. You can also add 1 chopped tomato if you like.
4. This recipe is vegan by itself. But it is enjoyed with a spoonful of clarified butter/toop/ghee.

Source: Enjoy Indian Food

Menthikura Idli.

Fenugreek leaves are cleaned, washed and wilted in oil seasoned with whole spices. The mixture is then mixed with idli batter and poured into idli moulds. The idli is then steamed till done. Serve fenugreek leaves idli with spicy idli powder or with sambar or with coconut chutney.
Makes: around 4 Fenugreek Leaves Idli.

Ingredients:

• Idli Batter 1 Cup
• Fenugreek Leaves 1/4 Cup Packed
• Green Chile 1
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Oil 1 tsp

Method of preparation:

Separate fenugreek leaves and thoroughly wash them.
Remove stems, wash and finely chop green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, fenugreek leaves and salt.
Fry till fenugreek leaves wilt and remove from heat.

In a bowl, add the idli batter, above fenugreek mixture and salt (if necessary).
Mix thoroughly and keep aside.

Grease idli moulds with few drops of ghee.
Spread few tablespoons of batter in each idli mould.
Place the idli stand in steamer.
Steam the idli for around 8 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve fenugreek leaves idli with spicy idli powder or with sambar or with coconut chutney.
Notes: Make sure idli is steamed well before removing from heat.

Source: Talimpu

Chama Dumpala Putnala Pappu Vepudu.

Arbi / Taro Root is pressure cooked as a whole till soft which aids in easy removal of its skin. Cooked Arbi is then chopped up and fried in little oil along with spices. Roasted Gram / Dalia is finely ground and added to the fried taro root along with spice powders. Serve taro root fry with dalia powder over plain steamed rice and dollop of ghee.
Makes: around 3 Servings of Taro Root with Dalia Powder.

Ingredients:

• Taro Root 4 Medium
• Roasted Gram / Dalia 5 Tbsps
• Red Chili Powder 1/2 tsp
• Turmeric Powder a Pinch
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Wash arbi under water and halve them if they are too big.
Pressure cook arbi in enough water for 3 whistles.
Alternatively, steam the arbi or cook them in boiling water till soft.
Strain the arbi and once they are warm enough to handle, remove the skin and chop them into big chunks.
Grind roasted gram into fine powder along with red chile powder and salt using a spice blender.

Heat oil in a nonstick pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped taro root/arbi and fry them till they are golden brown around the edges.
Then stir in ground dalia powder and salt (if necessary).
Cook on low flame for a minute or two and remove from heat.
Serve taro root fry with dalia powder over plain steamed rice and dollop of ghee.
Notes: Make sure arbi is cooked right. Overcooking makes them mushy and unusable.

Source: Talimpu