Trendy Relish

Dec 28, 2009

Crazy, Easy and Yummy Snack

I called it crazy because I used unusual combination of ingredients for this snack. Just threw in leftovers from the refrigerator and turned it into a delicious snack. But trust me, it is super delicious.

Dec 25, 2009

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Cranberry Pudding Cupcakes

Great tasting Cranberry Pudding Cupcakes

First of all, A Very Merry Christmas To You!! Hope you guys are having a good Christmas day. As usual my kids got some presents from Santa and some from parents. I guess Christmas is the most enjoyable holiday for kids as they get lots of presents.

Dec 21, 2009

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Eggless Fruit Cake

Yummy, Eggless Fruit Cake for Christmas

First let me talk about the big change I told you about in my previous post. Many of you have guessed correctly!! Yes, I am going to get my own domain from the New Year. I am so happy about it. But I am still working on it and I will give you more details soon.

I’ve been thinking to bake a fruit cake for Christmas, but most of the recipes I found on the net contain rum/brandy in them. As I want kids also (of course us too) to eat it, I wanted to omit it. I know true Christmas Fruit Cake means we have to prepare it traditionally, but hey, nothing wrong in trying this simple and yummy cake too!! It tasted so delicious and I had the satisfaction that I baked some fruit cake for this Christmas.

Dec 16, 2009

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Custard Squash Pickle

Have you heard of custard squash? I never heard of these before. One of our friends gave some squashes to us. I didn’t know what kind of squashes they were! So I searched on the net and gathered some information about these squashes. I came to know that these are also called as “Pattypan Squashes”.

Image Source: The Cook's Thesaurus

More information about these squashes can be read here and here, if interested.

On a different note, you are going to see a big change in my blog from the New Year. Is it this? Is it that? Keep guessing. :)

(I’ll let you know soon, most probably next week!)

Ingredients:

4 Custard Squashes, peeled and cut into pieces
5 or 6 dry Red Chilies (less or more depending on the taste)
½ tsp Coriander Seeds (Dhaniyalu, Dhaniya)
¼ tsp Fenugreek Seeds (Menthulu, Methi)
¼ tsp Cumin Seeds
½ tsp Mustard Seeds
A pinch of Turmeric
A pinch of Asafetida (Inguva, Hing)
½ tsp Tamarind Pulp
Salt
2 tsp Oil

Preparation:

Heat oil in a pan and add mustard seeds. When they splutter add cumin seeds + coriander seeds + fenugreek seeds and finally red chilies. Sauté for some time and then transfer to a plate and keep aside.

In the same pan, add the chopped squashes and sauté well for some time. Also add turmeric and hing and mix well. Turn off the flame after some time.

Later, add all these to a blender and grind into a smooth paste by adding tamarind pulp and salt. Add little water as needed.

That’s it! A mouth-watering pickle is ready to eat with steaming hot rice!! Yummy!!

Dec 14, 2009

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Eggplant Stuffed with Spiced Cilantro – Onion (Vankaaya Kottimeera Kaaram)

Do you like Gutti Vankaya Koora (Stuffed Eggplant)? Me too!! There are many variations in gutti vankaya koora. I already blogged about a usual kind of stuffing I use for eggplant. This is another kind of stuffing I make sometimes. This gives a different taste than the usual gutti vankaya koora, but tastes equally delicious. And this involves less work too!!

Ingredients:

6 Baby Eggplants
A handful of Cilantro Leaves
1 small Onion, cut into medium pieces
4 or 5 Green Chilies (depending on the taste)
½ tsp Tamarind Pulp
Pinch of Turmeric Powder
Salt
1 tbsp Oil

Preparation:

Grind cilantro + onion + green chilies + turmeric + tamarind pulp into a fine paste. Add little water if needed. Keep aside.

Wash eggplants well and make slits just like in the picture. Keep the stems intact and make the slits on the other side.

Stuff these eggplants with the prepared cilantro paste. Fill all the slits.

Heat oil in a pan and add these stuffed eggplants. Cover and allow them to cook for some time. Adjust salt if needed.

When the eggplants look soft and cooked, turn off the flame and transfer the contents to a serving bowl.

Enjoy the delicious curry with steaming hot rice.

Dec 10, 2009

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Besan Curry

This is a very easy and yummy curry made with besan. Whenever I was out of vegetables, I make this curry to go with chapathis.

Ingredients:

1 cup Chickpea Flour (Senagapindi, Besan)
2 cups Buttermilk (Sour is better)
1 or 2 tsp Red Chili Powder
1 small Onion, chopped fine
1 Tomato, chopped fine
Handful of Cilantro, chopped fine
Salt

For Seasoning/Tempering:

½ tsp Mustard Seeds
¼ tsp Cumin Seeds
¼ tsp Bengal Gram (Pachi Senagapappu, Chana dal)
¼ tsp Black Gram (Minapappu, Urad dal)
1 tsp Oil
Few Curry Leaves

Preparation:

Mix together besan + chili powder + salt. Pour buttermilk and mix well. The batter should be little thin.

In a pan, heat oil and add mustard seeds. When they splutter, add cumin seeds + both dals and fry until the dals turn golden brown in color.

Then add curry leaves + onions + tomatoes and sauté well until the veggies are cooked well. Also add cilantro and mix well.

Finally add the prepared batter to the pan and keep stirring until the mixture thickens and besan loses its raw smell. Keep the flame on low.

Turn off the flame and transfer the curry to a serving bowl. Enjoy this yummy curry with chapathis. This curry tastes so good when still hot.

Dec 6, 2009

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Kandi Pachadi (Toor Dal Chutney)

This is a great tasting Andhra delicacy made with the protein-rich Kandi pappu (Toor Dal, Pigeon Peas). This is so easy to make with a few ingredients. Here is my version of this yummy pachadi.

Note: I always make this oil-free, but you may add little oil while roasting the dal. You may also add few garlic flakes while grinding the pachadi.

Ingredients: