Hummus (Chickpea Spread) For T & T

I wanted to try hummus at home from long time but I didn't get time but today for Tried and Tasted I tried it and it came out yummy. Thanks Wandering Chopsticks for sharing this easy and delicious recipe. Thanks Zlamushka of Zlamushka's Spicy Kitchen for starting this wonderful event.

Ingredients:

• Chickpeas: 1 15 oz Can or 1 Cup soaked overnight and cooked
• Cumin Seeds: 1/2 tsp
• Sesame Seeds: 1 tbsp
• Garlic Cloves: 2
• Lemon Juice: 1 tbsp
• Mint Leaves: 2-3 (Optional)
• Salt to Taste
• Olive Oil : 1 tbsp
• Red Pepper Powder For Garnishing

Procedure:

• In a food processor mix all ingredients and process till fine paste. Make a fine paste of all ingredients in the food processor.
• Serve this hummus in a dipping bowl or spread on crackers, pita bread. You can use this spread in different sandwiches or you can make just hummus sandwich. This hummus is perfect for kids for a snack time with crackers, raw vegetables.

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Mango Salsa

I adapted this recipe from Indira of Mahanadi for Neha's MBP: Mango Masti event.

Ingredients:

• Small Cubes of Riped Mangoes: 2 Cup
• Corn Kernels: 1/2 Cup
• Finely Chopped Onion: 1/4 Cup
• Finely Chopped Tomato: 1/4 Cup
• Finely Chopped Coriander: 1/4 Cup
• Finely Chopped Jalapeno: To Taste
• Lime Juice: 1 & 1/2 tbsp
• Finely Grated Ginger To Taste
• Salt To Taste

Procedure:

1. Cook corn kernels in the microwave for 2 minutes.
2. Then mix all ingredients very well.
3. If you want you can serve this salsa at room temperature or chilled.
4. Serve this healthy & tasty salsa with tortilla chips or eat with spoon like salad.

This is my entry for Neha's MBP: Mango Masti started by Coffee, Mahima's 15 minutes Cooking, Preeti's Festive Food: Summer Treat events.

Chakolya

Ingredients:

• Wheat Flour: 1 Cup
• Turmeric Powder: 1/2 tsp
• Ajwain (Carom Seeds): 1/2 tsp
• Red Chilli Powder: To Taste
• Coarse Coriander and Cumin Powder: 1/2 tsp
• Finely Chopped Onion: 2 Cups
• Finely Chopped Tomato: 1 Cup
• Coarse Ginger, Garlic & Green Chilli Paste: To Taste
• Coarse Roasted Peanuts Powder: 2 tbsp
• Curry Leaves: 5-6
• Cumin and Mustard Seeds: 1 tsp
• Tamarind Paste or Lemon Juice: 1/2 tbsp
• Finely Chopped Coriander for Garnishing
• Salt to Taste
• Ghee or Oil: 1-2 tbsp

Procedure:

1. Mix flour, turmeric powder, ajwain (carom seeds), red chilli powder, coriander - cumin powder, salt very well and knead the dough of this by adding water and some oil. Keep this dough aside for at least 15-20 minutes.
2. Heat oil in a heavy bottom pan. Add cumin, mustard seeds and curry leaves. When they stop popping add ginger-garlic-green chilli paste. Fry for a minute. Then add chopped onions. Cook them till they become golden brown. Then add tomato and cook them till become soft. Then add cumin - coriander powder, turmeric powder and little bit red chilli powder. Mix well and cook for a minute. Then add tamarind paste, 4-5 cups of water and salt to taste. Bring it to boil.
3. In mean while make small balls of dough and roll them just like chapati / roti. With the help of knife or pizza cutter cut this roti into square or diamond shape.
4. Place these squares carefully into boiling mixture. Add peanut powder, cover the pot with lid. Cook for 10 - 15 mins on low flame. Adjust water according to desire consistency.
5. Garnish with coriander. Serve these hot chakolya with 1/2 tsp of ghee on it.

This is my entry for my Comfort Food for Illness event. 15 days remain to this event so share your favorite comfort food with all.

Colorful Idiyappams

Ingredients:

• Rice Flour
• Raagi Flour
• Tomato Puree
• Spinach Puree
• Turmeric Powder
• Ajwain Seeds (Caraway Seeds)
• Salt to Taste
• Red Chili Powder to Taste

Procedure:

1. For green idiyappams add rice flour, ajwain, salt, red chili powder and spinach puree. Mix it well and make a dough of it. If required add some water.
2. For pink idiyappams follow the same step just instead of spinach puree use tomato puree.
3. For yellow idiyappams follow the same step just instead of any puree add turmeric powder.
4. For brown idiyappams add raagi flour, ajwain, salt, red chili powder and make a dough.
5. Take a part of the dough and put it into the idiyappam presser or chakali press and press it into previously greased idli plates or any plate with moist cloth on it.
6. Steam them in idli maker or any steamer for 10 minutes.
7. Serve these colorful idiyappams with any sauce, chutney or any curry. I am sure your kids will love this colorful treat.

This is my entry for my CFK:Rice event brainchild of Sharmi of Neivedyam.

Kothimbir Wadi (Steamed and Fried Coriander Squares)

Ingredients:

• Finely Chopped Coriander Leaves and Young Stems : 2 Cups
• Besan or Chickpea Flour: 1 Cup
• Rice Flour: 1 Cup
• Finely Chopped Green Chillies: To Taste
• Red Chilli Powder: To Taste
• Coarse Powder of Almonds & Cashews: 2 tbsp
• Ginger Garlic Paste: 2 tsp
• Garam Masala: 2 tsp
• Turmeric Powder: 1/2 tsp
• Roasted Sesame Seeds: 1 tbsp
• Lemon Juice: 1 tbsp
• Salt to Taste
• Oil for Frying

Procedure:

1. Mix all the ingredients except oil and both flours very well and keep aside for 10 minutes.
2. Then add both flours, mix well. Add little water at a time and mix everything to form a nice dough just like chapati dough.
3. Make 3 balls of this dough. Roll each ball into cylindrical shape of 1 inch width.
4. Grease steamer plate with oil or place wet cloth on rice cooker steamer. Place dough on this plate and cook them for 20 to 25 minutes. Insert toothpick in the dough, it should come clean.
5. Let it cool for a while. Cut cylindrical dough in half inch discs. You can eat these like this or if you want you can shallow fry or deep fry them.
6. Heat some oil in pan and shallow fry wadis till they become golden brown. Once they start becoming brown sprinkle some roasted sesame seeds.
7. Serve these hot with any kind of chutney or sauce or you can eat just like that.
   

This is my entry for Cilantro's JFI-Cilantro event started by Indira of Mahanandi.

Idli (Steamed Rice and Lentil Cakes)

Ingredients:

• Idli Rice or Any Rice: 2 Cups
• Urad Daal (Black Gram Daal): 1 Cup
• Fenugreek seeds: 1 tsp
• Salt To Taste
• Oil
  

Procedure:

• Wash rice couple of times and soak in sufficient amount of water for at least 7 hrs.
• Wash daal couple of times and soak in sufficient amount of water for at least 7 hrs. Also soak fenugreek seeds in some water or you can soak them with rice or daal.
• Grind daal until smooth and fluffy, adding just the required amount of water to grind into a smooth paste.
• Grind the rice and fenugreek seeds into a smooth paste, adding just the required amount of water to grind into a smooth paste.
• Combine both batters in a large container as batter will increase in volume after fermentation. Add salt to taste and set aside for at least 12 hours or until the batter ferments.
• Grease idli mold with oil. Pour batter in molds and place these molds in idli cooker or steamer or in pressure cooker. If you are using pressure cooker don't put weight.
• Cook these idlis for about 15 minutes. When you insert a tooth pick/clean knife into the steamed idlis it should come out clean.
• Allow them to cool for 5 minutes. Then remove idlis from molds.
• Serve hot with chutney or sambar.
  

Notes:

• Instead of rice you can use idli rava.
• Best way to ferment this batter in winter is in oven. Preheat oven on low temperature for 5 minutes and place batter container in the oven and start the light of oven and close the door.
• If you don't have oven place container in a warm place and cover container with warm blanket.
  

This is my entry for my CFK:Rice event brainchild of Sharmi of Neivedyam

Pithale - Bhakri (Besan Curry and Rice Roti)

I had sinus infection from last week but today I am feeling little bit OK so posting this recipe. May be I need this week to get better and start acting regularly. Thank you very much my friends for your lovely wishes. I am glad that you all care about me. :)


Pithale - Bhakri is very famous village dish in Maharashtra. You can make this pithale dry or as like curry but I curry version. It goes well with rice as well as roti. Pithale is one of my comfort food I can eat this pithale anytime. Usually we make Bajra or Jowar bhakri with pithale but right now I don't have those flour so making rice bhakri.

Pithale (Besan Curry)

Ingredients:

• Besan (Chickpea Flour): 1/2 Cup
• Finely Chopped Onion: 1 Cup
• Minced Garlic, Ginger, Green Chillies, Coconut: 2 tsp or as per taste
• Coarse Powder of Roasted Peanuts: 1 tbsp
• Curry Leaves: 4-5
• Mustard Seeds: 1/2 tsp
• Turmeric Powder: 1/4 tsp
• Hing (Asafoetida): 1/4 tsp
• Finely Chopped Coriander: 1 tbsp
• Oil: 1 tbsp
• Salt to Taste

Procedure:

1. In a bowl mix besan with sufficient amount of water to make a smooth paste just like uttappam batter.
2. In a heavy bottom sauce pan heat oil. Then add mustard seeds. When mustard seeds stops popping add curry leaves. Fry for minute.
3. Then add minced ginger, garlic, coconut & green chillies. Fry for a minute. Then add hing and onion. Cook onion till they become golden brown.
4. Add turmeric powder. Mix it well.
5. Then add one and half cup of hot water in the pan. Add salt, peanut powder and bring it to boil.
6. Then add besan paste slowly into the pan. Stir this mixture often to avoid making lumps.
7. Cook this mixture with lid for 5-7 minutes.
8. Garnish this pithale with coriander. Serve this pithale with roti or bhakri or plain rice. Don't forget to eat raw onion and if you wish green chillies with this pithale.

Tandlachi Bhakri (Rice Roti)

Ingredients:

• Rice Flour: 1 Cup
• Water: 1/2 Cup
• Salt to Taste

Procedure:

1. Add salt into water and boil water in a small non stick sauce pan.
2. Add rice flour slowly into the boiling water and keep stirring continuously to avoid making lumps.
3. Cover the pan with lid and remove pan from gas. Keep this aside for 2-3 minutes.
4. When rice dough is look warm knead it very well with hands. This dough should be just like roti dough. If need add some water.
5. Divide the dough into small balls and cover these balls with wet cloth.
6. Keep tava or griddle on the gas on low flame.
7. On any flat surface spread some rice flour. Take one ball and roll it into thin bhakri with rolling pin or with hands. Roll bhakri on one side only.
8. Place bhakri on hot tava and apply little water every where on the top of the bhakri. Make sure that rice flour side of bhakri is on the top.
9. Once water gets evaporated turn it over and cook for at least 10 seconds.
10. Then remove tava from gas and by using steel spatula cook bhakri on the gas burner from both sides.
11. Serve this hot bhakri with pithale or garlic chutney or thecha or any curry.

Note: For bajra or jowar bhakri avoid first 3 steps. Just add look warm water in a flour and make a dough. Rest of procedure is same.

This Pithale - Bhakri goes to Shama's Village Special Recipes and Pithale goes to my Comfort Food for Illness event.

Now it's award time. Saritha of My Kitchen's Aroma, Pooja of Sai Kitchen, Hema of Salt to Taste, Dhanya of My Home Cooking , Suparna of Food Fascination and Priya of Priya's Sourashtrian Kitchen gave me 'I love your blog' award. Thank you very much Saritha, Pooja, Hema, Suparna, Dhanya and Priya. I am honored to get this award.

This award has got the following rules

1. Add the logo of the award to your blog.
2. Add a link to the person who awarded it to you.
3. Nominate at least 7 other blogs (Only if you like).
4. Add links to those blogs on your blog.
5. Leave a message for your nominees on their blog.

I would like to passt this award to Asha , Mahimaa's kitchen, Vishali , Pooja , Sanghi , EC , Khaugiri , Lavanya , Superchef , Varsha Vipins , Vaidehi , Suparna, Red Chillies , Uma , Ushanandini , Vrinda , Madhuram, Varunavi , Ramya

Badam Pedas (Almond Pedas)

Ingredients:

• Almonds: 1 Cup
• Splenda Sugar: 1/2 Cup (Regular Powder Sugar: 1 Cup)
• Milk Powder: 1/2 Cup
• Ghee (Clarified Butter): 2 tbsp
• Milk: 3/4 Cup
• Cardamom Powder: Pinch
• Pink Color: 2 Drops

Procedure:

1. Soak almonds in a hot water for at least half an hour.
2. Peel the skin of almonds. Using milk blend almonds into fine paste. Use more milk if needed.
3. Add sugar, milk powder and blend the paste again.
4. Heat ghee in a non stick pan. Add almond paste and cook on medium heat. Don't forget to stir in between.
5. Cook this mixture till mixture starts leaving sides of pan.
6. Add cardamom powder, color and mix well. Remove pan from the heat.
7. Whip the batter using a spatula in a circular motion for about 2-3 minutes.
8. Allow it to cool.
9. Shape the mixture into small balls. Decorate pedas with toothpick.
   

With these sweet pedas I would like to wish everybody Happy Gudi Padwa !! Happy Ugadi !! May this new year will bring you all success.

This is my entry for Priya's FIC: Pink event started by Harini and JZ's Let's Go Nuts: Almonds event started by Aquadaze of Served with Love

Don't forgot to join Earth Hour 2009 on 28th March. If you are not able to turn off all lights of your home. You can just turn of your TV, Computers and other electric items. Save your earth.

Recipe Source:Manjula's Kitchen

Apple Grapefruit Salsa

Ingredients:

• Diced Apple: 1 Cup
• Grapefruit Chunks: 1 Cup
• Halved Black Grapes: 1/2 Cup
• Finely Chopped Onion: 1/4 Cup
• Ground Cumin: 1 tsp
• Lemon Juice: 1 tbsp
• Finely Chopped Coriander: 2 tbsp
• Finely Chopped Jalapeño Chillies: As per Taste
• Salt and Pepper to Taste

Procedure:

1. Mix everything together except salt and keep it in freeze for an half hour.
2. Then add salt and mix well everything gently.
3. Serve this salsa with tortilla chips or in tacos, burritos.

This is my entry for Vaishali's It's Vegan World: Mexican event.

Cucumber Wheat Dosa

काकडीचा डोसा

Ingredients:

• Wheat Flour: 1 Cup
• Rice Flour: 1/4 Cup
• Fine Rava / Sooji : 1/4 Cup
• Cucumber Cubes with Skin: 2 Cups
• Green Chillies: 2
• Salt to Taste
• Oil

Procedure:

1. Make a smooth paste of cucumber and green chillies in a grinder.
2. Then add all flours, rava, salt to cucumber paste. Mix everything very well with spoon or you can blend it with blender. If needed add some water.
3. Heat one non stick griddle. Pour a small ladle of batter in the center, and spread out in circular motion till you get a thin layer. Drizzle some oil on and around the dosa.
4. Cook these till it starts become brown then remove from griddle.
5. Serve these lovely dosas with any chutney or sauce or potato sabji.

This is my entry to

1. Neha's AFAM: Cucumber event started by Maheshwari of Beyond The Ususal.
2. Roma's JFI: Wheat event started by Indira of Mahanandi.

Eggless Banana Muffins

I adopted this recipe from Suganya of Tasty Palettes. for Curry Leaf's Tried and Tasted event. I made these muffins eggless and added almonds instead of walnuts.

Ingredients:

• All Purpose Flour (Maida): 1 Cup
• Sugar: 1/2 Cup
• Baking Powder: 1/2 tsp
• Baking Soda: 1 tsp
• Salt: Pinch
• Oil: 1/4 Cup
• Low Fat Milk: 1/4 Cup
• Mashed Banana: 1
• Chopped Almonds: 1/4 Cup

Procedure:

1. Preheat the oven to 400F. Line a muffin pan with liners.
2. Mix flour, baking powder, salt, sugar,baking soda very well.
3. In a separate bowl mix milk, oil.
4. Now add milk mixture into dry mixture and mix well till all ingredients get well combined.
5. Add almonds, banana and mix well again.
6. Fill the muffin pan 3/4 and bake it for 12-15 mins until golden brown.

This is my entry for

1. Curry leaf's Tried & T asted - Tasty Palettes event started by Zlamushka.
2. My Recipes For Rest of Us: Picnic Eats event started by Ramki of One Page Cookbooks.
3. PJ's Tasty Bites for Toddlers event.
4. Lakshmi's SWE: Meals on Wheels event.
5. Ashwini's MBP: Snacks & Savouries event started by Coffee of spice cafe.
6. JZ's Let's Go Nuts: Almonds event started by Aquadaze of Served with Love.

Now it's award time. JZ of Tasty Treats gave me 7 different awards - Triple Award, The Adorable Blog Award, The Amazing Blog, Good Chat Blog award,One Lovely Blog Award, You are a Sweetheart, Friends. I am very honoured by getting all these awards from you JZ. Thank you very much for all these awards.

Thandai / Bhang (Almond Spices Milk)

Here comes the special drink of Holi ..'Thandai (Bhang)

Ingredients:

• Almonds: 1/2 Cup
• Milk: 1 & 1/2 Cup
• Sugar: 4 tbsp
• Whole Black pepeer: 1 tsp or as per taste
• Fennel Seeds (Saunf): 1 tbsp
• Poppy Seeds: 2 tbsp
• Whole Green Cardamom: 4
• Rose Water: 2 tbsp
• Water: As needed

Procedure:

1. Soak almonds in water for at least 5-6 hrs. Peel off skin of almonds & keep aside.
2. Grind black peper, fennel seeds, poppy seeds and cardamom to fine powder. Then add almonds, sugar and make a fine paste of almonds by using very small amount of water.
3. Strain this almond liquid through fine strainer.
4. Blend the leftover paste with small amount of water and strain it again.
5. Mix milk and rose water in almond liquid very well.
6. Serve this Thandai with ice.

All these goes to FestiveFood: Holi Hai event hosted by dear Purva

With this Thandai I would like to wish everyone HAPPY HOLI !! Enjoy the festival of Colors !!

Now it's Award time. Pooja of Sai Kitchen gave me four wonderful awards. These awards are 'Friends', 'You are a Sweet Heart', 'One Lovely Blog Award' and 'Triple Award'. Thank you very much Pooja for these lovely awards. I am so honored.



I would like to give these awards to lovely Priya, Asha, Mahimaa, Soma , Ashwini, Sharmi . Enjoy your awards !!

Recipe Source: Manjula's Kitchen

Rice Dhokla

I adapted this recipe from Anupama. This Dhokla little bit tastes like Idli but little bit sour than idli. As I did not make any changes I am giving recipe as it is.

Ingredients:

• Rice: 1 Cup
• Urad Dal: 1/4 Cup
• Sour Curd: 1 Cup
• Coarsely Ground Paper: As per Taste
• Salt To Taste
• Sugar To Taste
• Eno Fruit Salt : 1 tsp

For Tempering:

• Oil: 3 tbsp
• Mustard Seeds: 2 tsp
• Fresh Curry Leaves: 7-8
• Small Pinch of Turmeric Powder

Procedure:

1. Soak the rice and dal together for atleast 4-5 hours. After 4-5 hours grind the rice and dal to a fine paste. Leave this mixture for another 4-5 hours in a warm place. It does not need to ferment like the idli batter.
2. After 4-5 hours add curd, salt, sugar and pepper to the batter, and mix well. Add just enough water to get a smooth batter .
3. Oil a thali or dhokla stand . Add Eno Fruit salt to the batter . Mix well and immediately pour the batter into the Thali or Dhokla Mold.
4. Steam for 8 to 10 mins. Then let it cool for a while.
5. Prepare a tempering by adding mustard seeds and curry leaves to hot oil and spoon this over each piece of dhokla .
6. You can eat this dhokla with mint chutney or tamarind chutney anytime of the day.

I am sending this entry to MBP: Kids Food , MBP: Snacks & Savouries . Three cheers for Coffee who started this wonderful event.

With this nice snack I am wishing all my readers Happy Women's Day !! Enjoy your day.

Sweet Suparna of Food Fascination and Varunavi of My Kitchen's Aroma gave me this wonderful 'Friends' award. Thank you very much Suparan and Varunavi for this wonderful award. You both made my day.

This award comes with a responsibility. The responsibility to adhere to the norms as below:

"These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in self-aggrandizement (? big word, lol). Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award."

I would like to present this award to 8 fellow-bloggers who have always encouraged me through their comments and suggestions and request them to forward the chain.
Priya, Asha , vidhas, Uma , Usha , Neha , Vanamala , Vidhya

Enjoy these awards & Women's Day !!

Chickpea Cutlets

I love healthy dishes so when I saw Mahima's Chickpea Cutlets I decided to try them. I replaced potato with sweet potato and added extra carrots, onion. We loved these cutlets. Thank you very much Mahima for sharing this recipe.

Ingredients:

• Canned Chickpeas: 1 Can
• Boiled Sweet Potato: 1 Small
• Bread Crumbs: 1/2 Cup
• Finely Shredded Carrot: 1/2 Cup
• Finely Chopped Onion: 1/2 Cup
• Minced Ginger, Garlic, Green Chillies to Taste
• Coriander Powder: 1 tsp
• Cumin Powder: 1 tsp
• Turmeric Powder: 2 Pinches
• Fresh Lemon Juice: 1 tbsp
• Salt to Taste
• Oil

Procedure:

1. Mix onion, carrot, minced ginger-garlic-green chillies, lemon juice very well & keep aside for 5 min.
2. Meanwhile drain excess water from chick peas. Mash chick peas & sweet potatoes very well. Then add onion mixture & all other ingredients except oil into it. Mix it very well.
3. Make small patties of this mixture.
4. Heat some oil in a non stick griddle. Place cutlets, drizzle few drops of oil around the corner and shallow fry them from both sides till they become golden brown.
5. Serve these cutlets with any sauce, ketchup or chutney. You can use these cutlets in sandwich too.

I am sending this entry to MBP: Kids Food , MBP: Snacks & Savouries . Three cheers for Coffee who started this wonderful event. I am also sending this entry to Tasty Bites for Toddlers , Lentil Mela, My Legume Love Affair: Nineth Helping started by Susan . This entry also goes to Recipes For Rest of Us: Picnic Eats started by Ramki of One Page Cookbooks.

Ashiwini of Ashwini's Spicy Cuisine gave me 'Circle of Friends', 'Blogging with Purpose' and 'Great Buddy' Awards. Thank you very much Ashwini for these awards. Thank you very much Ashwini for these awards.

Only 4 days remains for MBP:Kids Food event so hurry up girls...

Green Peas Soup

Ingredients:

• Fresh or Frozen Green Peas: 2 Cups
• Fresh or Frozen Corn Kernels: 1 Cup
• Coconut Milk: 1 Cup
• Diced Onion: 1 Cup
• Chopped Ginger - Garlic : 1/2 tbsp
• Butter: 1 tbsp
• Vegetable Stock or Chicken Stock or Water : 3-4 Cups
• Red Chilli Powder to Taste
• Salt and Pepper to Taste
  

Procedure:

1. Heat butter in a heavy bottom sauce pan.
2. Add onion and ginger. Cook until they become little soft.
3. Then add green peas and corn kernels. Cook them for couple of minutes.
4. Then add red chilli powder, pepper. Mix well.
5. Add coconut milk, salt and 2 cups of water or vegetable broth or chicken broth.
6. Cook till peas & corns becomes soft.
7. Keep aside to cool down.
8. Blend this mixture in the blender to make a fine puree. Adjust the consistency of soup by adding water or stock.
9. Garnish this soup with cream & serve at room temperature or chilled.
   
   

This is my entry for Neha's SWC: Soups and Lisa's No Croutons Required: Indian-style vegetarian soup or salad event.

Varsha passed me 'Circle of Friends' and 'Blogging with Purpose' award. Thank you very much Varsha for passing this award to me. I am passing this award to all my readers.

Rajma Curry

Ingredients:

• Canned Rajma: 1 Can
• Finely Chopped Onion: 1 Cup
• Finely Chopped Tomatoes: 2 Cup
• Finely Chopped Green Chillies: 3-4
• Minced Ginger - Garlic : 2 tsp
• Red Chilli Powder To Taste
• Coriander Powder: 2 tsp
• Cumin Powder: 1 tsp
• Amchur Powder (Dry Mango Powder): 1 tsp
• Finely Chopped Coriander: 1 tbsp
• Fresh Grated Coconut: 1 tbsp
• Oil: 1 tbsp
• Salt To Taste

Procedure:

• In a heavy bottom pan heat the oil. Add green chillies & fry them for 1 minute.Then add minced ginger garlic. Fry it for couple of minutes.
• Then add onion. Cook onion til they become brown. Then add chopped tomatoes. Cook them till tomato becomes very soft.
• Then add all masala powder & mix well, fry again on a medium flame for couple of minutes.
• Then add rajma into the pan. Then add salt and water as per you need. Cook this rajma for 5 more minutes.
• Garnish this Rajma with freshly grated coconut and coriander. Serve hot with rice or chapati or roti.

Note:

• If you don't have a canned rajma, you can soak rajma beans overnight & presser cooked them and then use for this curry.

This is my entry for EC's RCI: Hariyana, Susan's My Legume Love Affair : 8 , Ashwini's Lentils Mela, Rachana's A Healthy Bite events. I am sending this entry to Siri's Recipes for the rest of us : Dinner event started by Ramki

Savory French Toast

Ingredients:

• Eggs: 2
• Bread Slices: 4-5
• Finely Chopped Onion: 2 tbsp
• Finely Chopped Coriander: 1 tbsp
• Red Chilli Powder to Taste
• Salt To Taste
• Oil
  

Prodcedure:

1. In a wide bowl mix eggs, onion, coriander, salt & chilli powder. Beat it very well.
2. Cut breads in any shape that you want.
3. Heat a non stick pan. Apply some oil. Dip each bread slice in egg mixture and place them on a pan. Then pour some mixture on the top of each slice.
4. Cook these slices until they become golden brwon from both sides.
5. Serve these hot toasts with any sauce.

This is my entry for Bindiya's My favorite things- LOVE-HEART SHAPED FOODS.

Vidhas of Appetizing Recipes gave me 'You are a Super Duper Chef !!' Award. Thank you very much Vidhas

I would like to pass this award to Asha, Priya , sowmya ,Dershana, Poonam, Bindiya, Sindura, Usha ,Ann , Sukanya Ramkumar ,Varsha Vipins, Aparna Prabhu , Neha, Kitchen Flavours , Uma , easycrafts , Ashwini , Vanamala, Purva Desai , AnuSriram , Arundhuti ,Khaugiri ,Sunshinemom ,Cham ,LG ,Navita, Meera , Varunavi ,Ushanandini , Madhoo.S.Gargya , Vrinda , Roopa . Enjoy your awards and keep cooking ...

Vegetable Stir Fry

Ingredients:

• Finely Sliced Carrots: 1 Cup
• Finely Sliced Green Beans: 1 Cup
• Finely Sliced Capsicum: 1 Cup
• Finely Sliced Cabbage: 1 Cup
• Finely Sliced Broccoli Florets: 1 Cup
• Finely Chopped Ginger: 1 tsp
• Finely Chopped Garlic: 2 tsp
• Soy Sauce: 1 tbsp
• Chilli Sauce: According To Taste
• Oil: 1 tbsp
• Salt To Taste

Procedure:

1. Heat oil in a wok or any non stick pan.
2. Add ginger and garlic. Stir fry for 2 minutes.
3. Add carrots, green beans, broccoli, capsicum, cabbage ..all vegetables one by one stirring a little every time. Start by adding the vegetable that take longer to cook.
4. Add Soy sauce, Chilli Sauce, Salt and mix everything well.
5. Cook these vegetables covered. Don't overcook all vegetables.
6. Serve these healthy vegetables hot on the top of plain rice or eat them as it is.

Note: You can use all vegetables of your choice. If you want you can make a gravy of vinegar, soy sauce, ajinomoto.

This is my entry for Rachna's A Healthy Bite event.

Eggless French Toast

I adapted this recipe from Coffee. I followed same recipe just added extra finely grated carrot.

Ingredients:

• Bread Slices: 4-5
• Rava / Sooji: 1/2 Cup
• Yogurt: 1/2 Cup
• Finley Chopped Onion: 1/2 Cup
• Finely Grated Carrot: 1/4 Cup
• Ginger Chilli Paste: To Taste
• Finely Chopped Coriander
• Salt to Taste.
• Oil to Cook

Procedure:

1. Mix all ingredients except bread & oil very well. If this batter is very thick add little bit water. This batter should be little bit thick.
2. Cut bread into diagonal shape or any shape or if you have a cookie cutter use that.
3. Coat the batter over bread slices.
4. Heat tava or grill. Apply some oil and cook these slices till golden brown on both the sides.
5. Serve these toast at any time with your favorite sauce, chutney or dip.

This is my entry for Bindiya's My favorite things- LOVE-HEART SHAPED FOODS, Sindura's Bread Mania , MBP: Kids Food started by Coffee.

Now it's award time. Vidhas of Appetizing Recipes and Sanghi of Sanghi's Food Delight have passed me 'token of Gratitude award' and 'Good Blog Chat Award'. Thank you very much both of you. I really appreciate it.

Everybody who visits my blog and appreciate my work as well as point out my mistakes should get this award. Here are some names for these awards Asha, Priya , sowmya ,Dershana, Poonam, Bindiya, Sindura, Usha ,Ann , Sukanya Ramkumar ,Varsha Vipins, Aparna Prabhu , Neha, Kitchen Flavours , Uma , easycrafts , Ashwini , Vanamala, Purva Desai , AnuSriram , Arundhuti ,Khaugiri ,Sunshinemom ,Cham ,LG ,Navita . I know I missed lot of people sorry for that but I really appreciate all.

Eggless Almond Cookies

When I saw Ashwini's Eggless Pecan Cookies I loved them. As a new baker I thought I should try these simple cookies. These cookies comes out very well. I usually bought store made cookies but after trying these cookies I will never bought store made cookies. Thanks Ashwini for these lovely, simple to make cookies. I followed almost same recipe. Just instead of using Pecans I used almonds and added little bit baking powder. As we are not that much sweet eater I avoid dusting sugar on the top of baked cookied. Here is the recipe that I followed.




Ingredients:

• Maida / All Purpose Flour: 2 Cups
• Soften Butter: 1 Cup
• Powdered Sugar: 3/4 Cup
• Coarsley Crushed Almonds : 1 Cup
• Vanilla Extract: 1 tsp
• Baking Powder: 1 tsp

Procedure:

1. In a large mixing bowl mix butter, sugar, baking powder and vanilla extract untill light and fluffy.
2. Add almonds and mix very well. Then gradully add flour and stir it very well until all ingredients comes together.
3. Preheat the oven to 325 degrees F. Line two cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.
4. Bake for 20 to 25 minutes in the preheated oven. Allow cookies to cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely.
5. Enjoy these homemade cookies any time of the day.

This is my entry for MBP: Kids Food event started by Coffee of Spice Cafe.