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Here is another milkshake (but this time it is warm) from my kitchen. This is perfect for winter too!
Jan 22, 2009
Jan 19, 2009
Poha Upma (Atukula Upma)
This is the easiest, quickest and yummiest breakfast. Poha means Beaten Rice. It is rice which is dehusked and beaten to make small flat flakes. We call them ATUKULU in Telugu. Here is my version of Poha Upma.
Ingredients: (Serves 2)
- 2 cups Poha
- 1 Tomato, chopped fine
- 1 small Onion, chopped fine or lengthwise
- 4 small Green Chilies or more, chopped fine
- 1 dry Red Chili, broken into 2 pieces
- A handful of Cilantro
- 3 tbsp Plain Yogurt
- ¼ tsp Turmeric Powder
- Salt as required
- A small piece of Ginger, peeled and chopped fine
- A few Curry leaves
- A few drops of Lemon Juice (Optional)
For Seasoning/Tempering:
- ½ tsp Mustard seeds
- ¼ tsp Cumin seeds
- ¼ tsp Begal Gram (Pachi Senagapappu, Chana Dal)
- ¼ tsp Black Gram (Minappappu, Urad Dal)
- 2 tsp Oil
Method:
Wash well and soak poha in water for 10 or 15 min.
Meanwhile, heat oil in a pan and add mustard seeds. When they splutter add cumin seeds + Bengal gram + black grams and fry well until the dals turn golden brown in color.
Then add chopped onion, green chilies, red chili, tomato, cilantro, and ginger, curry leaves and fry well for some time.
Later add plain yogurt and turmeric powder to the onion mixture and mix well until well coated. Leave the mixture for some time until the onions are tender and well cooked.
Squeeze out the excess water from soaked poha and add to the pan and mix well. Adjust salt.
Leave the upma for some time on low flame until poha absorbs the flavors well. Add some lemon juice, if desired and mix well. When done, transfer upma to a serving bowl and enjoy with desired chutney.
This is my contribution to: FIC: Yellow” event hosted by Sunshinemom of Tongue Ticklers.
Jan 16, 2009
Besan-Coconut Laddu – For A ‘Happy Birthday’
Yes, a very happy birthday! But not for me, for my dear blog who will turn a year old tomorrow (17th January). I can’t wait till tomorrow, so celebrating the happy occasion today itself. HAPPY BIRTHDAY DEAR BLOG!
My journey so far has been amazing and exhilarating. I have made so many experiments in food than before and learned so many different cuisines along the way! Initially I started the blog with an intention of sharing the recipes of pickles and spice powders, but couldn’t resist myself to just one or two categories. So my blog cherished so many different recipes. My family has been so supportive all the time and I hope it continues. They are the best critics of all my food experiments! I would like to thank my dear hubby for being so supportive and helping me so much with the pictures.
When I started the blog, I just had a few friends, but now I have a big family of friends! I am blessed with so many friends who have been giving me tremendous support and inspiration. They have been so kind in showering me with many awards and prizes! Thank you dear friends and dear readers for visiting and encouraging me all the time! I also wish to thank all the blogs (I can’t list all of them, as there are many) for being inspirational to me with amazing pictures and yummy creations!
I am so happy that I entered the beautiful world of blogging or else I wouldn’t have made so many amazing friends and learn so many new things! I wish to celebrate this happiest occasion with a delicious sweet! Actually I made it for Sankranthi, but thought it would be perfect for the birthday celebration. :)
Ingredients: (Makes 10 medium Laddus)
- 1 cup Chickpea Flour (Senagapindi, Besan)
- ½ cup Coconut, desiccated
- 1 cup Sugar
- 4 tsp Ghee
- ¼ cup Milk
- Some Raisins
- Some Cashews, roasted
- ¼ tsp Cardamom Seeds
Method:
Pour 2 tsp of ghee in a non-stick pan. When it melts, add cardamom seeds and fry for a little while (2 sec). Then add besan and stir until it loses the raw smell.
Later add coconut along with sugar and stir for some time. Keep the flame on low. Be careful not to burn the besan mixture. Stir continuously. Add rest of the ghee and mix well.
Finally add raisins and cashews and stir again. Pour the milk and stir faster so that no lumps are formed.
Switch off the flame and roll into balls when the mixture is still warm. Don’t let the mixture cool down to roll the laddus, as it tend to become dry very soon.
Leave the balls on a plate for some time to dry and store in an airtight container.
This is my contribution for the following events:
- "Festive Food: Makar Sankranti" event hosted by Priti.
- “FIC: Yellow” event hosted by Sunshinemom of Tongue Ticklers.
Jan 13, 2009
Moong Dal Vadas made with Idlis
I have a big hand when it comes to cooking. So I always store leftovers! Sometimes I just reheat those and eat and sometimes when I am bored of eating those again either throw away (I know waste of food!) or just think of some crazy creations with those leftovers. But trust me, my family always show thumbs up for these yummy creations.
Jan 11, 2009
Strawberry Juice
Sunshine Red
Here is a simple and delicious strawberry juice. It goes perfect with breakfast! Actually, I made this for “Click: Red” hosted by Jai and Bee. The first picture "SUNSHINE RED" goes to this event. I added few drops of red food color to get bright red! :)
Jan 7, 2009
Simple Potato Curry (Poori Koora)
This is the easiest and yummiest curry that goes well with rice, chapathis, pooris and dosas. This is the most favorite curry in my family.
Ingredients:
- 3 Potatoes
- 1 medium sized Onion
- 2 Tomatoes
- 1 tsp red Chili Powder (can be replaced with green chilies)
- Some Curry Leaves
- ½ tsp Turmeric Powder
- A handful of Cilantro
- Salt as required
For Seasoning/Tempering:
- ½ tsp Mustard Seeds
- ¼ tsp Cumin Seeds
- ½ tsp Black Gram (Urad Dal, Minappappu)
- ½ tsp Bengal Gram (Chana Dal, Pachi Senagapappu)
- 1 tsp Oil
Preparation:
Boil potatoes, peel and mash well. Add turmeric + salt to the mashed potato and mix well. Keep aside.
Chop onions lengthwise or into small pieces. Chop tomatoes and green chilies (if using) too! Keep aside.
In a non-stick pan heat oil and add mustard seeds. When they splutter, add cumin seeds + black gram + Bengal gram and fry for some time. Then add curry leaves + onions + tomatoes + green chilies (if using) and fry till the onions become translucent.
Later add the mashed potato mixture and fry well. If using red chili powder add it at this point. Adjust salt. Leave the pan covered on low flame for some time.
Finally add cilantro and stir well. When the potato curry appears cooked well, switch off the stove and transfer the curry into a serving bowl.
Enjoy this delicious and easy curry with rice/chapathi/poori/dosas.
This is my contribution for “FIC: Yellow” event hosted by Sunshinemom of Tongue Ticklers.
Jan 4, 2009
Strawberry Lemonade
This is a healthy and nutritious drink during pregnancy. It has all the goodness of strawberries and lemon. It is even good for nausea found in the early stages of pregnancy. A healthy diet is very important during pregnancy for the well being of both mom and child. So a variety of nutrients should be included in the meals for a balanced diet.
Strawberries are good source of iron which is needed for pregnant women. Iron deficiency can cause anemia (a condition in which the blood is deficient in red blood cells, in hemoglobin or in total volume). A pregnant woman needs more vitamins, minerals and nutrients than a regular non-pregnant woman. Fruits and vegetables that are rich in vitamin C help the mom and child to have healthy gums and other tissues. Strawberries are rich in Vitamin C too!
Lemon is also rich in Vitamin C essential to the healthy growth of the baby and also for the mom. Lemon juice diluted with water is very useful for pregnant women. It helps build the bones in the unborn child.
Ingredients:
Preparation:
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This is my contribution to "Eat Healthy - During Pregnancy” event hosted by Sangeeth.
I am also sending the following entries to the same event. Click on the picture or the title to read the recipe.
Jan 2, 2009
Sweet and Sour Cranberry-Coconut Laddu
Hope you all had a great New Year’s Day! Thank you all for your wonderful wishes!
I tried this combo (Cranberry-Coconut) on this New Year’s Day just to make something different. At first, I was afraid how it would turn out! So made these laddus with my fingers crossed. I was amazed at the taste. A little different taste than the regular laddus, but they still tasted good. They were a little sour due to the cranberries and little sweet due to the sugar. Try these laddus only if you like sour taste! I must tell that the sour taste didn’t dominate the sweet taste!
Ingredients: (Makes 20 medium laddus)
- 2 ½ cups fresh or frozen Cranberries
- 3 cups desiccated Coconut, sweetened or dry
- 2 cups Sugar
- 1 tsp Ghee (Clarified Butter)
- ¼ tsp Cardamom Seeds
- Some Raisins
Preparation:
Coarsely grind the cranberries in a blender without adding any water. Keep aside.
Heat a non-stick pan and add ground cranberries along with rest of the ingredients and mix well. Keep the flame on medium setting and keep stirring the cranberry mixture. Make sure not to burn. Keep stirring until the mixture leaves the sides of the pan and switch off the flame.
Let the mixture cool down until it is easy to touch. Make round balls (any size) by taking small portions of the mixture and roll each ball in powdered sugar (optional). Place all the laddus on a plate and leave them for some time to dry.
Enjoy the laddus any time of the day.
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