Morkali - In Memory of Jayasree

It was really a great shock to me when I read the news about a dear friend's sudden demise. I couldn't believe my eyes/ears, but that was the fact. I was reading blogs after quite a while, and found about this through fellow blogger's tributes to her. I felt so sad for losing a dear friend. I came to know Jayasree through blogger world she was so kind enough to post her sweet encouraging comments on my blog whenever I make a new post. And also whenever I change my blog header or template she was so sweet enough to notice the change and give her compliments or opinions. Even though I haven't known or met her personally, she became a good friend of mine through blogging. I really miss her in the blogger world. 

I made her Morkali recipe as a Tribute to her. Do visit her blog - Experiments in Kailas Kitchen and join in the tribute. 

Recipe Link: http://kailaskitchen.blogspot.com/2008/01/morkalikoozhu.html

R.I.P Jayasree!! My heartfelt condolences to her family!!

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Quinoa – Coconut Payasam

Hope you all had a wonderful Deepavali. We had a good one too. I made this yummy and healthy payasam on Diwali day. Tasted super delicious and was a hit at our house. 

Ingredients:

• ½ cup Quinoa
• ½ cup grated Coconut (fresh or frozen)
• 6 cups Milk
• 2 cups Sugar
• 1 tsp Ghee
• Few Cardamom seeds, Cashews, Raisins

Preparation:

Wash quinoa well, add 1 cup of water and pressure cook for 3 whistles. 

Meanwhile, bring milk to a boil. Add sugar mix well until it melts in the milk. Add cardamom seeds and mix well.

Finally add coconut + cooked quinoa mix well and keep the contents on medium low flame for some time.

When the milk seems to boil again, turn off the flame. 

Heat ghee in a small pan, add cashews + raisins and sauté well.

Pour this on top of the prepared payasam and mix well.

Enjoy this delicious payasam and feel happy :) 

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Happy Deepavali 2011

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Brown Rice – Wheat Dosa

This is a very simple, yummy and instant dosa variety with brown rice. 

I previously posted 4 other versions of brown rice dosas. These dosa recipes can be found at the following links.

• Brown Rice Dosa – Version 1
• Brown Rice Dosa – Version 2
• Brown Rice – Quinoa Dosa
• Soy Beans - Brown Rice Dosa

Let’s see today’s recipe:

Ingredients: 2 cups Brown Rice 1 cup Whole Wheat Flour 1 tsp Cumin Seeds Some Chili Powder for spiciness (I didn’t add though) Salt Oil to pour around dosas (optional) Preparation: Dry roast brown rice in a pan until it turns golden brown in color. Keep aside for some time until it becomes little cold. Then add this rice to a blender and grind into a fine powder (a little coarse texture is OK).  Mix powdered brown rice with wheat flour + cumin seeds. Add salt and some water and mix well to make a smooth batter. The batter should be thin so that it can be poured easily on the pan. Heat a non-stick pan and pour a ladleful of dosa batter along the edge in a circular fashion. Then quickly fill in the circle with some more batter to make a big circular dosa.  Pour oil around the dosa if desired and allow it to cook for some time. Loosen the edges of dosa with a spatula and flip the dosa to allow cooking on the other side.  When dosa is done, remove it from the pan and place on a serving plate. Repeat the same process for as many dosas as you want.  Enjoy these healthy and yummy dosas with desired chutney.  Keep in mind that any dosas taste so better when hot.

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100 Yummy Sweets & Desserts Recipes for Diwali - An E-book

IndusLadies has compiled an eBook for this Diwali consisting of "100 Yummy Sweets & Desserts recipes", contributed by various Food Bloggers! Go ahead and download it @ http://www.indusladies.com/100diwalisweet.

I am really happy to say that my COCONUT HALWA recipe got featured in the eBook!!

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Eggplant – Tomato Curry in Cilantro – Onion Sauce

This is a delicious combination of eggplants and tomatoes cooked in the luscious onion-cilantro sauce. This is a very simple and quick curry to prepare and it makes a great side dish for both rice and chapathis. 

Ingredients:

• 3 Eggplants (I used Japanese Eggplants), chopped into small pieces
• 4 Tomatoes, chopped
• 1 small Onion, cut into pieces
• A bunch of Cilantro
• 3 or 4 Green Chilies
• Few Curry Leaves
• A pinch of Turmeric Powder
• 1 tbsp Oil
• Salt

For Seasoning/Tempering:

• ½ tsp Mustard Seeds
• ¼ tsp Cumin Seeds
• ½ tsp Black Gram Dal
• ½ tsp Bengal Gram

Preparation:

Combine onions with cilantro + green chilies and grind into a soft paste by adding a little amount of water. Keep Aside. 

Heat oil in a pan and add mustard seeds. When they pop, add cumin seeds + urad dal + chana dal + curry leaves and sauté well. 

Later add eggplant + tomatoes and mix well. Add the onion paste to this and mix well. Also add turmeric and stir well. 

Add salt, mix well, cover the pan and leave it on med. low flame for some time. Keep stirring in between. 

When the vegetables appear to be cooked and become soft and all the water gets absorbed, turn off the flame and transfer the curry to a serving bowl. 

Enjoy this delicious curry with rice or chapathis. Yummy!!

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Sago Fritters (Saggubiyyam Vadalu)

A delicious snack with Sago/Saggubiyyam

I prepared these on Vinayaka Chavithi. Everyone enjoyed the tastiness of these mouth-watering vadas.  

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