Trendy Relish

Jul 23, 2008

Salubrious Smoothie (Cherry Berry Smoothie)

My blog has become 6 months old with this post. So let me celebrate it with this refreshing wholesome smoothie that is rich in nutrients.

Jul 18, 2008

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Easy Breezy Pulao

One day, my sister R prepared this pulao for dinner. She did this in a jiffy without much work like cutting and frying the veggies and soaking the rice etc. She even didn’t use so many ingredients, but the pulao tasted so great and I thought I would share this delicious, easy recipe with all of you!

Here is the recipe in her words:

Ingredients:

1 cup Basmati Rice
½ cup Mixed Vegetables (Frozen variety)
¼ tsp Turmeric
1 tsp Garam Masala
½ tsp Ghee or Butter
½ tsp Oil
1 ½ cups of Water to cook
Salt as required

Preparation:

Wash the rice well and place it in any rice cooker (electric or pressure) along with the mixed vegetables + turmeric + ½ tsp garam masala + salt + water. If desired, some red chili powder can be added for more spiciness.

When the rice is done (cooked), add the remaining ½ tsp garam masala along with the ghee or butter and mix well. That’s it! The Easy Breezy Pulao is ready.

Garnish the pulao with roasted cashews and mint or cilantro, if desired. Enjoy the steaming hot rice with raita or just plain yogurt.

Isn’t this pulao sounds so easy and scrumptious?

Jul 14, 2008

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Wheat Laddu

During festive seasons, say Sankranthi, Dasshera, Deepawali, we make so many sweet varieties to celebrate the occasion. These laddus are one such sweet enjoyment we make during festivals and of course on various happy occasions or just to enjoy too. There are so many other types of laddus such as, besan laddu, rava laddu, and coconut laddu. These wheat laddus involve less work and are prepared in a very short time. It took only 20 minutes for me to prepare these laddus.

Ingredients:

1 cup Whole Wheat Flour
1 cup Sugar
2 tsp Ghee
¼ cup Milk
1 cup desiccated Coconut
¼ tsp Cardamom Seeds
1 tsp Raisins
Some Cashews to garnish

Yields: 12 medium sized Laddus

Preparation:

In a non-stick pan add the ghee. When it melts add the cardamom seeds and fry for a little time. Later add the wheat flour and roast so well until the flour starts to give nice aroma. Be careful not to burn the flour.

Then add the coconut + sugar and stir well. Finally add the milk and raisins and mix well. Turn the flame off when the mixture becomes thick.

Make balls out of this mixture when it is still warm. Pour a little amount of milk in a bowl and dip the hand in this before making the laddus so that the hand won’t burn.

Garnish the laddus with the cashews and leave them on a plate to dry.

Transfer the laddus to an airtight container when they become dry and hard.

These laddus are flying off to dear Vani’s “RCI:Andhra Festival Foods” event.

These are also my contribution to “Sunday Snacks - Fix It” event hosted by Pallavi.

My dear friend Trupti has passed me the “Friendship Award”. Thanks for considering as your friend Trupti. You’re my dear friend too.

Jul 10, 2008

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Vegetable Pakoras with Idli Batter

Yummy Vegetable Pakodas made with leftover idli batter

When there is leftover idli batter and bored of making another batch of idlis or uthappam, try making these pakoras. These are so quick to prepare and taste delicious too! Did I mention healthy (with the addition of vegetables) too? Any combination of vegetables can be added to these pakoras to make them healthier.

Jul 8, 2008

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Mint Pulao

We made this pulao for dinner one day. My sister has lots of mint plants in her backyard. When I saw this aromatic fresh mint, the first thing that came into my mind was the “Herb Mania” event being hosted by dear Dee. This is a simple yet delicious pulao (of course most of my recipes involve less work, don’t you think? He he!), that satisfies our palate.

Ingredients:

3 cups fresh Mint
1 cup Mixed Vegetables (Frozen)
1 medium Onion
3 or 4 Green Chilies
4 cups Basmati Rice
¼ tsp Cardamom
¼ tsp Cumin Seeds
3 or 4 Cloves
2 medium Tomatoes
2 flakes of Garlic
1 Potato
4 cups Water
2 tbsp Oil
Salt as required

Preparation:

Wash and soak the rice for 30 minutes. Keep aside.

Chop onion + green chilies + tomatoes + garlic into tiny pieces. Peel and cut potato into cubes.

Pour the oil in a pan and add cumin +garlic + cardamom + cloves and fry well. Add the chopped veggies along with mint leaves and stir well. Cover and leave the pan on a medium flame for some time.

Later remove the cover, stir well and finally add the soaked rice and stir well. Leave this on the low flame for 5 minutes, stirring frequently.

Then transfer the contents into a rice cooker, add 4 cups of water and salt to taste and let it cook.

Enjoy the mint pulao with raita and chips (optional).

This is my contribution for the event, “Herb Mania” being hosted by dear Dee of Ammalu’s Kitchen.

On a different note:

Dear friends Suma, Sireesha, Sowmya and Ranji have made me so happy by passing the beautiful friendship award. Thank you so much dear friends!

I am passing this award to Kamala, Priyanka, Laavanya, Karuna, Bhags, Andhra Flavors, RamyaBala, Easy Crafts, Jayashree, Madhavi, Sujatha and to all of you dear friends!

Congrats to you all!

Dear Hetal has passed the “Yum Yum Blog” award. Thanks for the nice gesture Hetal!

Dear Trupti has passed the “Giant Bear Hug”. Thank you for the award Trupti!

Jul 3, 2008

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Eggplant Chutney

Here comes another chutney from me. This chutney is so simple to make and tastes delicious and spicy.

Ingredients:

10 small Eggplants
6 green chilies
3 tsp coriander seeds
½ tsp fenugreek seeds
A handful of cilantro
4 tsp oil
Salt

Preparation:

Cut the eggplant and chilies into small pieces. Keep aside.

Heat oil and add mustard seeds. When they splutter add cumin seeds, coriander seeds and fenugreek seeds. Fry for some time until they turn golden brown. Transfer to a plate.

Add the rest of the oil and add the eggplant pieces, cover and let them cook for some time. Finally add the cilantro and fry well.

Grind into a smooth paste by adding turmeric, salt and little water. Enjoy with rice or chapathis.