Showcasing Awards and Answering Tag Questions!

Many thanks to Kurinji Kathambam for passing on this award. She is very talented. Do find time to visit her lovely recipe blog, where you get some additional perks like her occasional posts on lovely rangoli designs, pictures and poems, etc :)

I want to pass on this Best Blogger award to: Sanyukta, Soumya's Kitchen, Oriya Rasoi, PriyaNowServing, specialtyrecipesfrommykitchen, Bakasoor, Cookingstation, JaisyJames, Sayali, Shama Nagarajan. Please accept this award and pass it on to your friends.......

My gratitude and apologies to Sayali of Treat your Tongue . She had passed on this award quite a few months ago. Sorry Sayali, I was on blogging break at that time......

I am passing on these awards to: Kavita, PanchPakwan, CozyLittleKitchen, Vibaas, Banaraskakhana, Apskitchen, Shoumya, Cookingiseasy, Gayathri'scookspot, Indianspicemagic. Please accept the circle of friends and sunshine award and pass it on to your friends.......

Questions & Answers

I was also tagged by Mrs. K of Kavita's kitchen to answer some fun interview questions. Kavita has a lovely space with recipes from a variety of cuisines to choose from; count on her to leave a lovely, well composed comment on your blog :)

So here are the tag questions........

1. Are you a vegetarian, or have you thought about being one?
Although I eat both Veg and Non-Veg, I tend to be more partial toward vegetarian choices.

2. Who inspired you to cook or bake?
My mother is my biggest inspiration. She instilled in me the love of cooking at a very early age. We were lucky enough to taste a myriad of amazing dishes, both cooked and baked by my mom :)) She also does not like to waste things, so in that process, she ended up inventing a ton of new dishes much to our amazement!

3. How do you celebrate Christmas?...or a favorite holiday of your choice?
Christmas celebrations at our house typically include decorating a tree, hanging out stockings, exchanging gifts amongst friends, drinking hot chocolate with marshmallows on Christmas eve while watching Rudolph the Red nose Reindeer or something in that genre and leaving cookies and milk for Santa Clause 'cause we still have one big time "Santa believer" left in our house - my youngest one who is just 3 and a half yrs old :)

4. Do you prefer to celebrate New Year's Eve with friends and/or family, or prefer to ring in the New Year quietly, and privately, at home?
We normally prefer to celebrate New Year with a few close friends because they are like our extended family out here; or if we are lucky, sometimes we do get to celebrate with close family too.

5. If someone were to ask you to bring dessert to a party, what would you bring? Store bought, or homemade, and if you were to make homemade, what would you make?
It totally depends on the notice time.... if party plans are improptu, I would just pick up ice-cream or cake from the store :) But if it is planned well in advance, I would definitely try and bring something home-made depending on the party menu or theme and the number of people; but mostly it would be a trifle, crumble, pudding, or something on those lines, an Indian menu, would call for Kheer, Gulab jamun, Shrikhand or similar Indian desserts.

6. How will you celebrate your next birthday?
Hmm... Life is too uncertain to plan that far ahead...... plus I love surprises [this is a hint for family and friends reading this post :))].

7. Do you have a New Year's resolution-and will you be sticking to it?
Long time ago I made a new year resolution - "Never to make any New Year Resolution", well, I am still sticking to it :))

I am now tagging 12 of my blogger friends to answer this same questionnaire. I had a ton of fun answering these questions and I hope you all will too:

KitchenBoffin,  Krishnaveni, Authentic Food Delights, HGormetFoodie, JoyofCooking, Khaugiri,
VeggiePlatter, Satrupa , Sangeeta, Torviewtoronto, USMasala, Padhu. Please tag 12 friends after answering these questions.

I am really grateful to all my blogger friends for showering me with so much love. Believe me I want to share these awards with all of you. Till my next post, Happy holidays and take care everyone!!!

Moong Dal and Aloo Pakodas

Life has become super busy these days. The week goes by quickly and the weekend even quicker. All this is eating up on my blogging time. There are a bunch of awards to be passed on, tag questions to be answered quite a few recipes to be posted....... hoping to get on track in a few weeks. How about you all?  How much time can you devote for your blog on a daily basis? Let me know in your comments.

Well, getting to today's post.... I am sharing Moong dal and Aloo Pakoda recipe that I made for a recent potluck. It is super easy and delicious:

Wash and soak 1 cup split yellow moong dal for 5-6 hrs or overnight. Grind it in a mixer along with 1 inch piece of ginger, 2 green chillies, 2 tsp cumin seeds, 1/2 tsp fennel seeds, 6-8 curry leaves and salt to taste. To this add 2 small grated raw potatoes. Mix it properly and deep fry in oil till they are golden brown. You can eat them with ketchup or chutney. Just add a steaming cuppa tea/coffee, and you are in heaven :)

This recipe is my entry for MLLA # 30 guest hosted by my good friend Priya of Mharo Rajasthan's Recipes. This event was originally started by Susan.

Since it is a very easy recipe for beginners, I am also sending this as an entry for Taste of Pearl City's : Anyone can cook Event.

Banana Fritters (Kelya cha Bhaja)

My youngest one is big on fruits and veggies. If he has to choose between a chocolate and a fruit, he will pick the fruit any day. Lucky me I guess :) We definitely turn heads at the restaurant with dialogues like "Finish your dessert, if you want your broccoli and carrots"...lol.

Anyhoo, moving on, the other day, it was raining and every other member of the family wanted bhajiyas/pakodas at tea time and my little one wanted a banana. As I was peeling the banana for him, I remembered a snack my mom used to make for us... kelya cha Bhaja - Banana Fritters!! I had forgotten about them in all these years..... so decided to make them right away.......

Peel and slice 1 banana into 1/4th inch thick slices. Ideally it should not be too ripe. Then take 1/2 cup besan (gram flour) in a bowl, add 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1/4 tsp baking soda (my mom used to add 'mohan' - ie heat abt 2 tsp oil in a pan till its really hot and add it to the flour - it acts like soda) and salt to taste. Add water and mix till the consistency is that of a thick pancake or dosa batter. It should not be too runny. Dip the banana pieces into the batter and coat them nicely and fry them in hot oil. Serve with ketchup if you like.

When you pop them in your mouth, the sweet banana mixes with the savory batter and gives out an amazing burst of flavor! 

Luckily my angel loved this snack, and now we found something that everyone can enjoy together every once in a while and the day was saved - luv u mom :)

This is my entry for: US Masala's - Veggie/Fruit of the Month Event: Banana started by Priya.

Kolhapuri Misal with Tarri/Kat

Kolhapuri Misal with Tarri/Kat

This dish needs no introduction if you are a Maharashtrian! Once you try this spicy and flavorful concoction, you are hooked for life. Back in my college days, we used to hang out in a small place called Girija. The had fantastic misal with 'pohe' and 'tarri' on their menu. We could never have enough of it. 

Normally I make simple misal at home, ie Usal/Farsan/Yogurt/Onion etc; but once in a while when I am really in a mood to cook, I make this Spicy Kolhapuri misal with "Tarri"- a spicy sauce to accompany the Misal, a specialty of Kolhapur.

I had bookmarked this recipe from many of my blogger friends: Chakli, Khaugiri, My Foodcourt, My Kitchen. Each of them have a great variation and click to share. 

I have adapted this recipe to suit my family's taste. So here is my version of the famous Tarri wala Kolhapuri Misal Pav:

First we have to sprout the Matki/Moth beans. Soak 1 cup moth beans for 5-6 hours in warm water, then drain and put them in a cloth/cloth bag in a covered colander overnight. The next day you will see beautiful sprouts. Pressure cook this - about 3 cups (1 cup matki will yield approx 3 cups sprouts). Once done you can proceed to make Usal.

Matki Usal

Usal: Take 1 tbsp oil in a pan and add mustard seeds. After they splutter add 1/2 tsp asofoetida, 1 tsp cumin seeds, 6-7 curry leaves, 1 tsp ginger garlic paste, 1 tsp turmeric powder, 1 tsp red chilli powder. Then add the pressure cooked matki. Add 1 tbsp jaggery and salt to taste. Cover and cook for 5 mins and set aside.

Pohe

Pohe: We have to make simple pohe to add in the Misal. Wash Pohe/Puffed rice. Set aside. In a pan take abt 3-4 tsp oil and add mustard seeds. When they splutter add 1/2 tsp asofoetida, 1 tbsp peanuts, 1 tsp turmeric powder, 1 tsp red chilly powder. Cover and cook for 4-5 mins on medium heat and set aside.

Tarri/Kat

Tarri/Kat for Misal: This is a spicy sauce to accompany the misal. Take 1 tbsp oil in a pan. Add 1 bay leaf and 1 stick of cinnamon and 2 tsp ginger garlic paste. Then add 1 tsp turmeric powder and 2 tsp or more of red chilli powder (according to desired level of spiciness) and 3-4 tsp of Kohlapuri Kanda Lasun Masala (these days its widely available in local Indian grocery stores) and 2 tsp of goda masala.Then add about a cup of Coconut Onion Masala. Saute and add 2 cups of water. Dilute the mixture and cook till oil floats on the top.

Kolhapuri Misal with Brown Bread!

Assemble the Misal: Take a bowl. Put a layer of Usal, On this put some pohe. Add Farsan or Chivda on this. Then add some chopped onion, boiled potato and cilantro.

Just before eating, add the tarri in the bowl, mix and enjoy with a side of pav (Since I am trying to eat healthy, I ate this with Brown Bread)!!!

This is my entry for US Masala/MharoRjasthan's Recipes: Bookmarked Tuesday Vol 19 Event.

Methi Batata Bhaji (Potato Fenugreek Vegetable)

This week I was pleasantly surprised to see fresh Methi (Fenugreek Leaves) when I went to the local Indian store!! Immediately decided to make Methi Batata bhaji which is like the Maharashtrian version of Aloo Methi :)

The procedure: Cut 3 large potatoes into thin slices. I prefer to use raw potatoes. But if you were to use bolied and cubed potatoes, it is fine too. Wash and chop 1 bunch methi (leaves only) finely . Heat 1 tbsp oil in a pan. Add tempering ie 1 tsp mustard seeds, a pinch of asofoetida, 1 tsp turmeric powder, 1 tsp red chilli powder, 2 tsp chopped garlic. Add potatoes and cook covered for 3-4 mins. Now add methi. Stir, cover and cook for another 5 - 8 mins till potatoes are soft. Add 2 tsp sugar and salt to taste. Cover and cook for 3-5 more mins on low heat. Yummy Methi Batata bhaji is ready to serve!! 

I have not used any masala in this vegetable because I like to enjoy the natural flavor of methi with the Potato. If you like, you can add 1 tsp of garam masala. Do try out this simple recipe and send in your comments.

I am sending this recipe to Sara's Corner's - Only Greens Event originally started by Pari of Foodelicious. 

Cucumber, Carrot and Pomegranate Raita or........ Gajrachi (carrot) Koshimbir!!

Whenever I am pressed for time, I turn to make this super quick and easy raita. It is versatile and goes really well any cuisine.

Grate 1 cucumber and 1 carrot. Whisk 1 cup yogurt and add little black pepper, honey and salt to taste. Add the grated veggies and 1/4th cup fresh pomegranate seeds. Garnish with cilantro and serve chilled.

There is also a twist to this raita........... with a slight variation, you can also make Gajrachi (carrot) koshimbir [Maharashtrian salad] :))

You can keep the pomegranate seeds or omit them. Just add salt to the yogurt and add the grated cucumber and carrot. Mix everything together. Take 2 tsp clarified butter/ghee in a pan. Add mustard seeds, after they splutter, add 1/2 tsp asofoetida, 1 tsp cumin seeds and 1 slit green chilly. Pour this over the mixture, garnish with cilantro and serve.

This is my entry for Torview's: Food Palette Red Event.

Green Peas with Tofu - (Tofu Mutter)

I had come across this recipe a very long time ago, on Cilantro's blog, I don't remember if I had started blogging yet. It caught my eye because of the use of Tofu in the dish. My husband does not like tofu as much as the rest of the family, so I always end up making Matar Paneer, but I thought why not use tofu instead after seeking inspiration from this recipe. Luckily he came to like tofu in this dish, so it has become a regular in our weekend menu now :)

I have customized the recipe to please my family's palette. So here goes:

I used 12 oz Extra Firm tofu from the local grocery store. You have to drain out all the water and pat the tofu dry on paper towels. Then cut it into cubes and fry the cubes in a pan on a little oil. After this start making the gravy.

Heat 1 tbsp oil in a pan. Add 1 cinnamon stick and 1 bay leaf. To this add 1 tsp cumin seeds and 3 tsp ginger garlic paste. After this add 1 &1/2 cups of chopped onion and saute till they are soft. Then add 1 cup of finely chopped or crushed tomatoes. Saute for 5 mins. Add 1 tsp turmeric powder, 1 tsp red chilli powder, 2 tsp garam masala and 1 tsp coriander powder. Mix thoroughly. To this add the frozen green peas (abt 32oz pack). Saute and cover and cook till peas are soft. Take care not to make them too mushy. Then add salt to taste. Add 1/4th cup half and half for creaminess (optional). Lastly add the fried tofu pieces. Mix well and serve with hot rice or parathas. 

This will be my entry for Richa's Kitchen's: Veggie/Fruit A Month Event: Green Peas Event started by Priya and

USMasala/Mharo Rajasthan's Recipes: Bookmarked Recipes Volume 18 event.

Chawli chya shenga chi bhaji (Yardlong Beans)

They are also known as Asparagus beans or Chinese long beans. The seeds from this bean mature into black eye peas.

I was very happy to find these at the local Chinese grocery store the other day. My mother makes this vegetable very often. I had asked her for the recipe and decided to share this on my blog today. It is really easy to make.

First of all, wash and dry the beans. Then break them into 2 inch pieces with your hand taking care to remove the thready lining, if any, along the sides. Microwave them for 5 mins.Take care not to make them too mushy, adjust microwave time accordingly.

After that, take about 3-4 tsp oil in a pan. When it is hot, add mustard seeds. When they crackle, add 1/2 tsp of asofoetida, 1 tsp cumin seeds, 6-7 curry leaves, 1 tsp turmeric powder, 1 tsp red chilli powder. Add the chavli bean pieces. Saute for 3-4 mins. Add 2 tsp goda masala/garam masala and abt 1 tbsp jaggery (optional) and salt to taste. Lastly add freshly grated coconut about 1/2 cup. Mix everything thoroughly and cover and cook for 4-5 mins on low medium heat.

Garnish with cilantro ans serve with hot poli/roti.

This entry is going to Learning to Cook's: Dish Starts with C Event.

Penne with Broccoli

I came across this recipe on Food network. Almost every show has a version of this versatile pasta dish. I have customized it to suit the needs of my family and it has become a staple on weekends or busy weeknights. Luckily everyone in our family in general loves broccoli. Taking advantage of this fact, I make this pasta with Broccoli. It is really simple to make and can be made in a jiffy.

Boil water and cook a pound of penne pasta according to directions on the box. (I used mini penne pasta). While the pasta is cooking, we make the garlic sauce for the pasta. You could use store bought too but this is how I like to make it. 

Take 1 tbsp extra virgin olive oil in a pan. Add 2 tablespoons of butter and melt it over low heat. Add 2 tbsp of minced garlic and 2 tbsp of chopped shallots/onion. Cover and cook till everything is soft.

Then add 2 tablespoons of all purpose flour into it alongwith a pinch of salt. Cook on low heat for 4 to 5 minutes till the flour cooks and loses its raw smell. Then add 1 cup of half and half and 1 cup of milk, stirring constantly.

Keep stirring till the mixture is smooth and thickened. Adjust the sauce consistency by adding milk/half and half as required. It should not be too thick or thin. Add 1 tsp black pepper and 1 tsp of crushed red pepper flakes (customize according to taste), 1 tsp basil and 2 tsp of italian seasoning and mix. To this add chopped and steamed broccoli florets, about 2 cups. Stir and cook for 3-4 mins.

To this add the cooked pasta along with a generous handful of Parmesan cheese. Mix thoroughly and serve hot with garlic bread!!   This recipe is going to:

Mharo Rajasthan Recipes': Bookmarked Recipes - Every Tuesday Event - 23rd November 2010 (Volume 17) 

 and  Treat your Tongue's: Healing Foods Event - Broccoli started by Siri.

Till the next post, take care everyone!!

Date and Cashew Sweet (Burfi) - Sugar and Fat free!

I was in a dilemma this Diwali as to what kind of burfi i would make. Since we already eat a lot of sugar during the festival, I wanted to make something that was sugar free. So preparing something with dates was the natural choice because dates contain a lot of natural sugar.

Date is a very nutritive fruit. It has lots of natural vitamins and is rich in iron and fiber. It is heart healthy, treats anemia, helps digestion and cures constipation.

Taking into account all this, I went ahead and made Date and Cashew Burfi.

Its really simple to make and the best part is that you can do everything in a microwave!!

Soak about 20-25 dates in milk (just enough to cover them) for 2 hours. After that cook them in the microwave for 4-5 mins and cool. Puree them in a mixer along with the milk they were soaked in. Mix together 1/4th cup broken cashews and a 14oz can of sweetened condensed milk. I used sweetened condensed milk, but you can add unsweetened version too if you prefer or want to make this sweet for a diabetic person.

Put it in a microwave safe container and microwave it on full power for 3-4 mins at one time. Repeat this process, stirring the contents each time till the consistency is very thick. (If you prefer to cook it on a gas stove, its ok too). 

After microwaving it for about 15 minutes, roll a little bit between your fingers, it should not stick and it should form a ball. If it does continue to cook till you get this consistency.

Grease a plate with ghee (clarified butter) and set the burfi. Put the dish in the refrigerator after it cools down for about an hour. Cut the burfi in desired shape and roll it in dry dessicated coconut powder. This way the burfi pieces do not stick to each other.

Keep refrigerated. Should last at least for a month. My kiddos finished everything within a week!

This was our Diwali Faral, posting it a little late, but hey, better late than never :)

Diwali Faral

I am sending this as an entry for: Priya's Fest: MEC: For Sweet Tooth started by Srivalli.

Tandoori Paneer Capsicum

My kids love anything Tandoori :) Recently I preared this dish for a potluck party. It is really simple to make and definitely a crowd pleaser.

To make Tandoori Paneer Capsicum, heat about 3 tsp oil and 1/4th stick butter in a pan. Add 1 Bay leaf and 1 cinnamon stick. Then add 2 tsp maida or all purpose flour and cook for 2-3 mins. This ultimately lends thickness to the gravy. Add a little water and  2 tsp ginger/garlic paste and saute.  Add 1 tsp turmeric powder and 2 tsp red chilli powder or paprika and stir.

To this add 3 chopped (strips) yellow peppers and 3 chopped (strips) red peppers, 3 chopped (strips) green peppers and 1 chopped onion (long). Alternatively you can use the ready made onion and 3 pepper mix that you can get in your local grocery store. Cover and cook till everything is soft. After this, add 2 tsp of tandoori masala,1 tsp coriander powder and 1 tsp of garam masala.

Then add Tomato puree (dip 8 medium large tomatoes in boiling water for 2-3 mins, peel off the skin and puree them in a mixer), saute this till puree blends with the peppers. Cover and cook for 7-8 mins. Add an 8oz carton of heavy whipping cream and mix together. Cook for 5 mins.

Then add 14 oz packet of Paneer (chop in cubes and saute them lightly before adding so that they hold their shape or you can get ready to use fried paneer cubes). Cook for 10 more minutes on medium low heat, taking care that the gravy does not stick to the bottom of the pan.

Garnish with cilantro and enjoy your Tandoori Paneer Capsicum with hot with paratha or rice.

I am sending this as an entry to Foodelicious': Flavors of Punjab Event started by Nayna.

Eggs Curry or Anda Curry

Hey everyone I am back with one of our favorite weekend recipe after a long hiatus.... Eggs curry with paratha or brown rice!!! 

This recipe works for everyone on a lazy Sunday at our house....... Usually I get the kids to shell the eggs thus making my task even easier!

Eggs curry is very simple to make and is nutritious too. Start by boiling about 6 eggs - you will need hard boiled eggs. A good way to shell the eggs is to dip them in cold water immediately after you remove them from hot water. That way they peel easily. Make little slits on the top and bottom and set aside.

If you prefer cut them in half, but I like them whole so that the yolk does not mix in with the curry at the very beginning.  

Now for the curry part...... Take abt 2 tbsp oil in the pan, add 1 bay leaf and cinnamon stick, add 1 finely chopped onion. after it is soft, add ginger garlic paste. Then add slit green chillies (if you like) and 2 medium chopped tomatoes. Then its time to add masalas... add 1 tsp turmeric powder, 1 tsp red chili powder or paprika, 1 tsp coriander powder and 2 tsp garam masala.

Saute everything till it gives out a nice aroma. Add 4 tbsp coconut onion masala. Saute and add some water. Season with salt (according to taste) and put some lemon juice. Slide in the eggs and boil it till the oil floats on top, somehow the floating oil makes it more appetizing :))

Enjoy with paratha or brown rice!! 

Friends, I will post recipes as and when I have time as I am busy with some personal matters......

Whole Wheat Flour Pancakes with Bananas

My kids are absolute fans of pancakes, so its needless to say that I make them very often. Now, how do you make something like pancakes very healthy? - its a great challenge! The traditional pancake recipe calls for all purpose flour which is not very healthy, so use whole wheat flour instead. Add whatever fruits you have on hand and cut down on sugar. Mostly I add bananas or blueberries, but you can add whatever fruit you want. Its a great way to get picky kids to eat fruits. Last but not the least, I serve them with sugar free syrup :))

Ingredients: 1 cup 100% Whole wheat flour, 1/2 cup all-purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1/4 teaspoon salt, 2 tablespoon sugar (adjust according to taste), 1 & 1/2 cups milk approx (adjust according to need), 2 tsp Vanilla essence, 2 tsp oil, 1 egg, 1 tbsp butter, 1 sliced banana.

Procedure: Take a bowl and mix together the wheat flour, all purpose flour, baking powder, baking soda, salt and sugar. Add the egg, oil, vanilla essence, milk and butter. Mix till smooth preferably with a hand mixer. Now add the chopped bananas. Take care that the batter is not too runny. Heat a frying pan over medium high heat and grease it lightly. Pour the batter onto the pan, using about 1/4 cup for each pancake. Cook on both sides and serve hot with maple syrup or the sugar free syrup - your choice :)  BTW, Please don't ask me how the sugar free syrup tastes, because personally I never eat pancakes, but my kids don't seem to mind the sugar free version of syrup.

Tip: For people who do not eat eggs, you can omit them and add 3 tsp baking powder and 2 tsp baking soda instead.

I am sending this as an entry for Priya's (Mharo Rajasthan) : CFK - WWF Event originally started by Sharmi. Being busy with the move n'other stuff, I was on break and not posting any recipes, but could never dream of missing my dear friend's event, so here's my entry Priya :))

Chinese Noodles with Tofu

Hello everyone, in case you are wondering, I have not disappeared from the blogging world,  just extremely busy with the move - packing, unpacking and catching up with old friends again!! It will be quite some time till I can start blogging regularly again, so till then hoping to enjoy my extended break :))

Sharing a quick and delicious noodles with tofu - snack that I had made while cleaning out the fridge/pantry etc before the move. Just made Chinese Veg Hakka noodles according to the directions on the packet and added tofu and green onion to make it healthy. Tasted super yum!! Take care everyone...... will try to visit other blogs whenever I can, see you soon!!

I am sending this as an entry for Seduce your tastebud's: Tasty Tofu Treats Event.

Edamame and Cannellini Bean Salad

My younger one's naptime is the only 'Me time' I get these days! After a particularly challenging day, I was totally exhausted and aimlessly changing channels when an edamame salad recipe on food network caught my eye. This is my version of the recipe.

It is a very nutritious and tasty salad. Our family happens to love edamame (baby soybeans in pods). I always buy the shelled edamame as they are easier to use.  

To make this salad, heat 2 tbsp extra virgin olive oil in a pan. Add 1 tbsp chopped garlic and cook until the garlic is soft (not brown). Remove the pan from the heat and add 2 tsp chopped rosemary. Keep it aside. 

In a bowl, mix together cooked edamame beans (boil them as per direction on the packet with a little salt they should be firm but soft to chew), cannellini beans (i used 1 16 oz can), approximately, 6 tbsp parmesan cheese, (freshly grated is the best - be liberal as it lends good taste), 1 tbsp chopped parsley, salt and black pepper to taste, 1 tsp red cilli flakes (feel free to add more if you like it spicy) and a 1 tsp of italian seasoning. Add the garlic mixture and parmesan cheese and mix till all the beans are coated. Garnish with chopped parsley and parmesan cheese and serve at room temperature.

I am sending this recipe for MMLA edition #22 hosted by Ruchikacooks, originally started by Susan of The Well Seasoned Cook.

Announcing a short break....
We are in the process of moving so I will start posting new recipes once we settle down. Meanwhile, I will visit blogs and reply to comments as and when I find time and internet connectivity :)

Moong Dal with Collard Greens

I had never used Collard greens until we came to USA. Once I saw the greens at the local super market and bought them out of curiosity. After experimenting a lot with them over the years we all came to love them and now they are a staple at our house. 

Collards are good source of vitamin C, soluble fiber and has potent anti-cancer and anti oxidant properties. They can be bought fresh or frozen (like spinach). I buy both.

Today I am sharing a recipe of moong dal with collard greens that we make very often. It is very easy to make and holds tons of nutrition.

To make this dal, add some water to 1&1/2 cup yellow moong dal and cook it till soft in a pressure cooker. Take a pan, add 3 tsp oil. After the oil is hot, add tempering ingredients like 1 tsp mustard seeds, 1/2 tsp asofoetida, 1 tsp turmeric powder, 1 tsp cumin seeds and 1 tsp red chilli powder/2 chopped green chillies (optional). Add 3 tsp chopped garlic and 1 chopped tomato (you can also add 1/2 chopped onion if you like). Cook till tomatoes are soft. Mix in 2 cups chopped collard greens and stir for 4-5 mins till greens are soft. Add the cooked dal to this and mix properly. Adjust the consistency of the dal by adding additional water. Cook on medium low till the dal boils. Serve with Rice/Chapatti.

I am sending this as an entry to Veggie Platter's Delicious Dals Event.

Chocolate, Almond and Walnut Biscotti

Nupur of Onehotstove has announced an event called Blogbites #2 - Copycat Edition. So as per the event rules, this recipe is inspired by another blog and is something that we often buy from the store and I have never tried to make at home.

Today I am going to make Chocolate, Almond and Walnut Biscotti. This recipe is inspired by Nupur's Chocolate Walnut Biscotti. Biscotti means twice baked cookie. Nonni's Biscotti is our all time favorite!! Its a dry and hard cookie and tastes divine when dunked in coffee. You can find out more about biscotti here. Nupur also has a really good write up about biscotti on her blog with a nice and simple recipe and an equally lovely picture. Reading her post made me realize for the first time that this was something I could manage to make at home :)

So here goes....... I used Nupur's basic recipe and added ingredients that we like in a biscotti. For the dough, I mixed together - with a hand mixer (if you have the electric mixer, that's great) 3 tbsp butter (room temp) with 1/3 cup sugar and 1 egg. Then I added 1/4 tsp vanilla, (it enhances the flavor of chocolate). After that I added 1 cup all purpose flour, 1 pinch salt, 1/2 tsp baking powder, 1 tbsp cocoa powder (used Hershey's as I had it on hand), 1 tsp coffee. Since I did not have chocolate chips on hand, used 1/2 big size milk chocolate bar (shredded) - the other half was gobbled up by my kids! and 4 tbsp toasted and coarsely ground nuts - I used walnut and almonds. 

Then I shaped the dough into a log and baked it in pre-heated 350 degree oven for 25 mins like the recipe says. I cooled it for 30 mins (was distracted talking to a friend on the phone). Then cut with a serrated knife, (yes, it was crumbly as Nupur said so be careful while cutting) then baked it again for 10 mins in the oven.

The result - Simply divine biscotti!!! The verdict: Kids - were absolutely thrilled, Husband - loved it too [after all the couch is not so comfortable at night now, is it ? ;)]

Jokes apart, it really came close to Nonni's biscotti that we all love so much and my family couldn't have enough. Will be baking more now instead of buying, so thanks Nupur for inspiring me to try it out :))

This entry goes to Nupur's Blogbites #2 - Copycat Edition.

Rice Pakoda and TAG Award!

Came across this recipe a few years back when I purchased a copy of Sanjeev Kapoor's "Khazana of Indian recipes".  I have been making this pakoda for my guests eversince! They keep wondering what the pakoda is made of and when they hear its made of 'rice', its fun to see their reactions. Its very simple and a great way to use left over rice too. Confession : It is so yummy that I actually make rice just to eat this pakoda..... lol.

Here is how I make it: Mix together 1 cup cooked rice (soft), 1/2 cup besan, 1/4 cup finely chopped onion, 3 chopped green chillies, 2 tsp chopped ginger, 2 tbsp chopped cilantro, 1 tsp chat masala, 1 tsp red chilli powder,1 tsp turmeric powder, 1/2 tsp garam masala, salt to taste and a little water as per need. Form small flat balls and deep fry in oil till golden brown. Serve piping hot with chutney/ketchup.  Tates even yummier with a cup of hot tea or coffee :))

Friends, I am also happy to announce my TAG award!!  

Priya of MharoRajasthanRecipes has tagged me :)) Thank you so much for this award Priya, love to have you as a friend.This award comes with set of rules...The rules are,

1. I should pass it on to 7 friends.
2. I should post a favourite picture/pictures.

Actually I would have loved to share this award wish all my blogging friends whose encouragement keeps me going everyday, but the rules say I have to name only 7.  This time I am trying to include new friends with whom I have not shared awards so far....... so I'm passing this award to these 7 of my blogging world friends........

1. Sheba
2. DaisyBlue
3. Meena
4. Varunavi
5. Aruna Maniknandan
6. Aruna
7. Anu

And, here is one of my favorite picture. I had already posted it a few months back, it still ranks as my favorite!! Till my next post, take care everyone......... will be blogging whenever I get a chance, still busy........

Methi Banana Paratha

 My mother is a person who does not like to waste things. So whenever we had bananas left over at the end of the week, she used them very creatively by making these parathas!! 
To make them, mash 1 banana very finely, add 1/2 cup of finely chopped methi leaves, 1 tsp sugar (optional), a pinch of salt, 1 tsp oil and 1 heaped cup of whole wheat flour. Start kneading it all together. Normally you will not need any water, the moisture from the bananas is enough to form the dough, but if you do need additional moisture, add very little water/milk to make the dough. Let it rest for 10-15 mins. After that heat a flat pan/tava and roll out the parathas and cook them on both sides. Put a bit of ghee (preferred)/oil when each side and cook for an additional minute.  They taste best with homemade ghee!! 
BTW, Friends, it looks like I am going to be busy for quite sometime, so will post recipes/visit ur blogs as and when I get time :)) Take care everyone!

 I am sending this as an entry to Spicy Lounge's CoL- LeftoverDelicacies Event.

Awards and Sabudana Khichadi

A big Thank You to Priya  for sharing this Sunshine Award with me, its my very first award too :))
Your energy and enthusiasm is really infectious and motivates me to push myself!!  Keep blogging....

I would like to share my Sunshine Award with the following 12 fellow blogger friends: 
Sushma Mallya, Nithu Bala, Khaugiri, Jagruti, Pavithra, Muskaan Sadhana, Pari, Ruchika, Sangi, Suma, Prajakta (PJ), Sailaja. Your words of encouragement keep me going everyday!!!
 
These Award Winners have to do the following :
1) Use the logo within your post .
2) Pass on to atleast 12 other bloggers .
3) Add a link to the nominees in your post.
4) Let the nominees know of their award
5) Share the love and link to the friend, who has passed this award to you.

Nithu of Nithu's Kitchen shared these awards with me......... a big Thank You to her too!!! It feels really nice to get so many new friends in such a short period of time :)
UPDATE: Yesterday, Priya also shared this award with me :) Thanks Priya, I am honored!! 
ANOTHER UPDATE: Anu has shared this award with me too!! feel so lucky to have such great friends around, Thank you Anu!

The Honest Scrap award comes with a set of rules:

a) I must brag about it.

b) I have to display the badge on my blog and link to the one who tagged me to prove that I didn't tag myself (how pathetic that would be!)

c) Share 10 things about myself.

d) Pass the award to other fellow blogger friends by visiting their site.

I would love to share both the above awards with these fellow blogger friends:

Priya, Swathi, Jyothi, Champa , Padhu , Cool Lassie, Nupur, Kiran, Vaishnavi & Sivaranjani, and Cardamom ,   Thanks for all your appreciation, comments and suggestions!!

These are the 10 Things I would like to share about myself :

I am a shy and private person, a voracious reader, love to paint, nature and outdoor lover, value true friends, am a prankster, love to gaze at stars at night, love to listen to music, was actively involved in sports, believe that each day of life is a gift from god!!!

 

Last week, this post was accidentally published while I was composing it. My very good friend Priya asked me about it and was keen to know the recipe, so I am publishing it in this post because she is sharing her very special first award with me :))  

Sabudana Khichadi is typically made for a fast/upvaas. To make this khichadi, Soak 1 cup sabudana in water for at least 5-6 hours or overnight. It should be fluffy and not soggy when done. Heat 1 tbsp ghee/oil in a pan. Add 1 tsp jeera, 2-3 green chillies, and 1 boiled and cubed potato. Saute for 2-3 mins. Add 1/2 cup ground peanut powder to the soaked sabudana and add this mixture to the pan. Stir for 8-10 mins on medium heat. Take care it does not stick to the bottom of the pan. Add 1 tsp sugar and salt to taste. Stir for 2-3 mins. Add 2-3 tsp of lemon juice, garnish with cilantro and serve hot.   

I was really busy for the last couple of days and might be for a few days more so I may not be able to post recipes frequently. Things should hopefully get to normal by next week....... maybe earlier :)) Ciao......

Brown Rice and Spinach Pilaf

This is a very simple and healthy recipe. It has a lot of fiber, proteins, vitamins and all the other good stuff. This pilaf can be eaten with any raita or curry instead of normal rice/pulav. 

Heat a pan and add 1 tsp olive oil. Add 2 tsp chopped garlic and saute for a minute. Add 1 cup frozen spinach to it and keep stirring. When it is soft, add crushed black pepper and 1 cup of brown rice. 

Add 2 cups of water/chicken/veg stock and stir. Add salt to taste. Cover and cook for 25 -30 mins (or as per instructions on the brown rice packet - brown rice takes longer to cook than normal rice). Open the lid 5 mins after you turn off the gas. Fluff it with a fork. Garnish it with dried cranberries and boiled egg (optional - but tastes yummy if you add it).

I am sending this as an entry to Divya of Dil Se': Healing Foods - Spinach Event  originally started by Siri of Siri's Corner