Cabbage - Mung Dal Chutney

Here is another kind of chutney from my kitchen with a different combination. I usually make cabbage stir fry with this combination, but this time thought of turning it into chutney and it was a success. It tasted so good.

Ingredients:

• 1 cup Cabbage, chopped into pieces
• ½ cup yellow split Mung Dal (Pesarapappu)
• 3 or 4 dry Red Chilies
• ¼ tsp Asafetida (Inguva, Hing)
• 1 tsp Oil
• ½ tsp Tamarind Pulp
• ½ tsp Turmeric Powder
• ¼ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• ¼ tsp Bengal Gram (Pachi Senaga Pappu, Chana Dal)
• ¼ tsp Black Gram (Minapa Pappu, Urad Dal)
  

Method:

Soak mung dal in water for 2 hrs.

In a pan heat oil and add mustard seeds. When they splutter, add cumin seeds + bengal +black grams and fry well. Then add dry red chilies too and stir well.

Later add cabbage, mix well and leave the pan for some time until cabbage loses its raw smell. Sprinkle little water if needed.

Then add soaked mung dal and mix well and leave the pan for some time more. Then turn off the flame.

When cabbage mixture becomes cold, grind it into a fine paste along with tamarind pulp + inguva + salt by adding some water. Don’t add too much water as the chutney should be thick.

Enjoy with hot rice and ghee.

This is my contribution to “Lentils Mela” hosted by Ashwini.

On a different note,

I would like to thank dear Trupti for passing me the “Good Chat Blog, You’re a Sweet” and “You’re a Super Duper Chef” awards. So sweet of you Trupti!

I would also like to thank dear Vidhas for passing me the “You’re a Super Duper Chef” award. Thanks for thinking about me Vidhas!

I would also like to thank dear Archy for passing the “You’re a Sweet” and “Circle of Friends” awards. Thanks for the beautiful awards Archy!

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Creamy Fudge

On Saturday we celebrated the housewarming party at our new house. We had a nice gathering and enjoyed every bit of the party. So I was so busy planning the menu and making the arrangements. I didn’t make any dish as it was a huge gathering, so ordered from the restaurant.

And you know what? This post happens to be 200th post!

Coming to today’s recipe, one day my daughter said she wants to prepare something sweet all by herself. She wanted to bake something. I was reluctant at the beginning as I myself is a novice in baking, but said ok go ahead, I will help you in the process. But she rejected my help and said she wants to do it all by herself. How can anybody trust a 9 yr old and leave the entire kitchen to herself? We argued a little bit and she said I could help her if she finds it’s difficult for her to manage. So I googled for an easy recipe for her baking experiment, but landed on this yummy recipe that involved no baking (phew!). She liked the recipe too! So here is the creamy fudge my daughter prepared entirely (I was peeking though)! I helped her with the stove and the can-opening. It turned out so delicious and she got thumbs up from everyone for her culinary adventure! Of course this is not her first adventure; she made this yummy Strawberry-Banana Smoothie that I published long back.

We got the original recipe from here and we used the readily prepared graham crust instead of making it from scratch.

Ingredients:

• 9” Keebler Graham Pie Crust – 1


• 1 can Sweetened Condensed Milk


• 3 oz. Cream Cheese - Softened


• 3 cup Semisweet Chocolate Chips


• 1 ½ tsp Vanilla
  

Preparation:

Add chocolate chips + condensed milk + vanilla in a non-stick pan and stir until the chips are melted.

Remove from heat and stir in the cream cheese. Mix well.

Pour this mixture into the pie crust and spread evenly. Cover and store in the refrigerator until it becomes firm.

When done, cut into triangles and enjoy with whipped topping or just like that!

Don’t you think it looks yummy?

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Crazy but Yummy Dosa

Today’s recipe is a delicious dosa with crazy combination of different flours. My daughter, who eats just two dosas every time, asked for one more and said it’s yummy! 

Ingredients: 2 cups Millet Flour (Bajra, జొన్నపిండి) 1 cup Semolina (Sooji, ఉప్మా రవ్వ) 1 cup Chickpea Flour (Besan, శనగపిండి ) 1 cup Wheat Flour 2 tbsp yogurt or sour buttermilk to mix Salt as required Oil Preparation: Mix all the flours along with yogurt/buttermilk and salt.  Add some water as required to make the batter into medium consistency. Heat a non-stick pan, pour a ladleful of the batter and spread quickly into a circular shape.  Pour some oil around the dosa and let it cook for some time.  Then flip it over and pour a little more oil around the dosa.  When it is cooked, transfer into a serving plate. Repeat the same process with rest of the batter and enjoy hot dosas with your favorite chutney.  We ate our dosas with Peanut Chutney and Tomato Chutney.

On a Different Note:

This week I was showered with awards from dear friends.

• Yasmeen passed “You are a Sweet” award. She has designed it herself and was so nice to share with all. Thanks for your sweet gesture Yasmeen!
• Sanghi passed “Lemonade” award and “You are a Sweet” and “Good Chat Blog” award. Thank you for the awards Sanghi!
• Vidhas passed “You are a Sweet” and “Good Chat Blog” awards. Thank you Vidhas!

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Tomato Chutney

Coming to today’s recipe: this is simple and instant tomato chutney (did I mention yummy?) that can be prepared within a few minutes with easily available ingredients.

Ingredients:

• 4 medium Tomatoes, cut into small pieces


• 2 tsp dry Red Chili Powder or according to individual taste


• 1 tsp Sambar Powder (I used MTR)


• 1 tsp Oil


• ½ tsp Mustard Seeds


• ¼ tsp Cumin Seeds


• ¼ tsp Asafetida (Hing, Inguva)


• Salt as required
  

Preparation:

Heat oil in a deep-bottomed pan and add mustard seeds. When they splutter, add cumin seeds along with tomato pieces + chili powder + sambar powder.

Mix well, cover and leave for some time until all the water from tomatoes gets absorbed and the mixture becomes thick. Turn off the stove and leave the tomato mixture until it cools down.

Sometimes the tomatoes become so soft if we mash them well with spatula while cooking, so there will be no need to grind it again. If it is not getting softer, just grind it in a blender until smooth. Adjust salt and chili powder.

This yummy chutney goes well with rice/chapathis/dosas.

This is my contribution to "FIC: Orange" event hosted by Aparna. "Food in Colors" is originally started by Sunshinemom. Thanks for reminding me about the event, Priyanka!

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Mung Bean Sprouts in Tomato Gravy

Mung Bean Sprouts are mostly used in the Asian cuisine and they are full of vitamins like A, B, C, E and also rich in calcium. Here is a healthy curry I prepared recently with these bean sprouts. It tasted so delicious.

Ingredients:

• 2 cups Tomatoes, finely chopped
• 1 ½ cups Mung Bean Sprouts
• 1 small Onion, cut into tiny pieces
• 1 tsp Ginger Paste
• ½ tsp Garlic Paste
• ½ tsp Turmeric
• 1 tsp Oil
• 4 whole Cloves
• ½ tsp Cinnamon Powder
• ¼ cup Green Peas
• ¼ cup Milk
• Salt

Preparation:

In a pan, heat oil and add all the ingredients one by one except milk, cover and let cook for some time.

When the mixture seems cooked add milk and salt. Leave it for sometime on medium flame until all the water in tomatoes gets absorbed and the curry becomes thick.

When it is done, transfer to a serving bowl and enjoy with chapathis/puris.

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Onion Chutney – Zero Oil (Erra Kaaram)

This is the easiest chutney that tastes heavenly. It goes well with dosas as well as rice. I usually use this chutney to smear on dosas to make them yummier and spicy.

Ingredients:

• 1 medium onion


• 1 tsp red chili powder


• 5 curry leaves (optional)


• ½ tsp Tamarind


• Salt
  

Method:

Cut onion into big chunks. Heat a pan and add the onion pieces along with the curry leaves (optional). Fry for some time and remove from the pan.

When cool, grind it into a smooth paste along with the tamarind pulp + chili powder + salt. Add little water if needed. Yummy, yummy onion chutney is ready!

Enjoy as a dip for dosas or smear it on the dosas to make an onion roast dosa or just enjoy with hot rice and ghee.

This is my contribution to Ramya’s “Chutney/Dip Mania”.

On a Different Note:

Some days back Pavithra has passed the delicious “Lemonade Award”. Thanks for your nice gesture Pavithra!

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Croissant Crumble

What is a Croissant?

A croissant is a type of pastry, classically made with puff pastry dough so that it is light, flaky, and extremely buttery. Traditionally, croissants are formed into croissant shapes, which is probably where the name originated, since croissant means “croissant” in French. The pastries are extremely popular in France as well as in other nations, and are typically eaten with breakfast. In some cases, croissants may also be filled with sweet or savory ingredient, or used like bread to make croissant sandwiches.(Source: WiseGeek)

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I am Back!

Dear Friends,

How are you? I miss you all and my blog! As I wrote previously, we recently moved to a new house and I was so busy packing and unpacking stuff. It was so hectic and I couldn't find time to blog. Our internet connection was also gone as we were moving. Now we are settled and internet is also back. So I am also back with a bang and more yummy recipes. I will start posting recipes from tomorrow on a regular basis. Thank you for your wishes and emails. Thank you so much for your concern! Now it's time to hop into your blogs to catch up with all those wonderful creations I have missed!

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