EGGLESS WALNUT AND DATE CAKE

Maida or Ap flour --- 2 1/2 cups

Butter --- 3 tab sp ( i used 100 gms amul butter)

Milk ----- 1 cup

Curd ---- 1 cup

Seedless Dates --- 1 cup finely chopped

Baking powder --- 2 tea sp

Sugar ---- 1 1/2 cup

Walnuts ---- 1 cup chopped

Vanilla essence --- 1 tea sp

METHOD:------

1. Powder sugar, add butter and blend well to combine.

2. Then add milk at room temperature and mix well and add curd again mix well .

3. Now add chopped dates and vanilla and blend for few min.

4. Add baking powder to flour mix well and add this to milk and curd mixture combine well to mix together(don't mix too long, just fold the mixture to combine together well)

5. Preheat the oven on 200 degree s c for about 10 min .

Now grease a cake pan and pour the mixture and shake gentl and top with chopped walnuts and bake in 190 degrees c for 40 min.

6. After 40 min check with a knife or a tooth pick if it comes out clean then cake is done

7. remove from the oven and let it cool.

HERBED WHITE BEAN SOUP

INGREDIENTS:---
Dried white beans ---- 1 cup
Vegetable stock --- 4 cups
Water ----- 2 cups
Carrot --- 1 no. chopped
Yellow onion ---- 1/4 cup chopped
Garlic ---- 2 cloves crushed and chopped
Dried parsley --- 1 tea sp
Dried sage --- 1/2 tea sp
Dried crushed rosematy -- 1/4 tea sp
Dried basil --- a pinch
Salt to taste
Ground black pepper --- 1/4 tea sp
Small potato cooked and mashed --- 1 no.

METHOD:----

Soak white beans in water for over night.

In a pressure cooker add beans,carrots, onions, and all herbs, salt to taste,crushed garlic,vegetable stock and cook for 3 whistles,switch off and let it cool open and mix well and add mashed potato and water again bring back to heat and bring to a full boil season with ground pepper powder boil for 5 min. more and serve hot.

Garnish with greated cheese and chopped parsely

In original recipe they cooked this soup on stove top in a open sauce pan that will take long time so I changed that and cooked in pressure cooker.I hope you all like this.

PALAK SAAG

Spinach (palak) --- 3 bundles

Onion --- 1 medium finely chopped

Green chilies --- 4 finely chopped

Oil --- 1 tea sp

Cumin seeds --- 1/2 tea sp

Ginger --- 1/2 inch piece greated

Turmeric -- 1/2 tea sp

Salt to taste

Method :---

Clean and wash for 3-4 times in water and steam cook palak to blanch remove and let it cool and chop very finely or you can puree the saag, and keep it a side

Make sure there is no water in the saag.

Now heat oil in a fry pan add cumin seeds and let them popup then add chopped ginger and onion, green chilies and fry till brown.

Then add finely chopped saag and mix well with spoon to combine well and add Salt to taste and turmeric stir well and remove from the heat.

Serve with butter on top with roti s or rice

This will be a good combo with missi roti and naan

You can mix 2-3 types of greens to make this saag like spinach and fenugreek and radish leaves, or spinach, chauli(totakura mullakeerai, Amarnth leaves) and fenugreek leaves.

This recipe is for RCI:HARYANA hosted by easycrafts at Simpleindiandood event started by Lakshmi of Veggie cuisine

ONION RAVA DOSA

INGREDIENTS

Semolina --- 1 cup

A.p flour or maida ---- 1/2 cup

Rice flour --- 1/2 cup

Green chillies --- 4 finrly chopped

Onion --- 2 finely chopped

Cumin seeds --- 2 tea sp lightly crushed

Salt to taste

Sour curd ---- 1/2 cup

Ginger ---- 1 tea sp greated

coriander leaves ---- 2 tab sp chopped

Tomato ---- 1 big chopped

curry leaves a few chopped

Oil for making dosas

METHOD:----

Mix semolina(rava), maida, rice flour,salt to taste, cumin seeds, greated ginger, finely chopped green chilies,chopped tomato,chopped curry leaves,chopped coriander leaves and chopped onion mix well and add sour curd and make like a paste. mixing by hand is a good idea you can use a whisk also mix well and leave a side for 1/2 hour to 1 hour.

After a 1 hour add little by little water and make like a thin dosa batter.

Now heat a dosa pan and sprinkle some oil and pour 1 laddle full rava dosa batter in to a circle and let it come to the center itself dont spread with spoon. Pour the batter from little hight so that it can spread it self.

and sprinkle some oil on edges let it cook till nice golden color and then flip the other side and let it cook for few min. then remove and serve.

Serve hot with coconut chutney

PANASAKAYA JIDI PAPPU MASALA KURA(BABY JACKFRUIT AND CASHEW NUT CURRY)

Chopped baby jack fruit --- 1 cup
Chopped onion --- 1 big (very finely chopped or greated)
Tomato --- 1 big chopped
curd --- 1 tab sp(yogurt)
Red chilli powder --- 1 tea sp(or according to your taste)
Turmeric powder --- 1/2 tea sp
Salt to taste
Oil --- 1 tab sp
Cumin seeds -- 1/2 tea sp
Clove ---4 no.
Cinamon --- 1/2 inch piece 3 no.
Cardamom --- 4 no.
Broken cashew nuts --- 10 no.
Ghee --- 1 tea sp
FOR PASTE:---
cashew nuts --- 10 no.
Poppy seeds --- 1 tea sp(you can replace poppy seeds with mellon seeds)
Garlic --- 6 cloves
Ginger --- 1/2 inch piece peeled and chopped
Dry roast cashew nuts and poppy seeds and griend all above ingredients with little water in to a smooth paste.
chopped coriander leaves for garnish.
METHOD:----
peel wash sand chop baby jack fruit and cook in a pressure cooker for 1 whistle
Heat oil in pan add cumin seeds, clove, cardamom, cunamon and let them popup then add chopped onion adfry till onion become soft.
Now add chopped tomato, salt to taste, turmeric powder,red chili powder mix well and let it cook till tomato become soft now add yogurtmix well and then add ground paste mix well and fry for few min.
Add little water to cook masala till oil leaves from the sides ofthe pan.
Now add chopped and cooked baby jack fruit to masala mix well add 1/4 cup water and cook in a high flame till all water evaporates and curry become little dry (but dont make this curry fully drythis should be like tokku)
Now fry broken cashew nuts in 1 tea sp ghee and pour over the curry and switch off the flame and dish out in ti a serveing bowl and sprinkle chopped coriander leaves on top and serve hot.

This curry is a very good combo for roti and naan or you can have with hot rice also and one more is you can use this as a sandwich filling

Enjoy your meal.

This is my entry for AFAM --JACKFRUIT hosted by lakshmi of Taste of Mysore and event satarred by Maheswari

And also my entry for Garnishing Event at Food Fanatic.

CAULIFLOWER AND PASTA BAKE

Small shell pasta ---- 1 cup
Olive oil ---- 1 tab sp + 1 tea sp
Salt to taste
Butter --- 1 tab sp
Wheat flour --- 1 tab sp
Milk ---- 1 cup
Garlic --- 1/2 tea sp finely chopped
Ground nutmeg --- 1/4 tea sp
Dry thyme --- 1/4 tea sp
Here you can use 1/4 cup Sharp cheddar cheese and 1/2 cup grated parmesan cheese, or even swiss cheese also 1/2 cup.
Dry red chilli flakes --- 1/2 tea sp
Cauliflower --- 1 cup cut in to bite size pieces
Red bell pepper --- 1/2 cup chopped
Sweet corn kernels --- 1/4 cup

METHOD:-----

Boil water in a sauce pan and add 1 tea sp olive oil and pasta to boiling water and cook till done and drain water and pour cold water and drain the cold water also and leave a side.

Cook cauliflower in salted water till it become tender drain water and keep a side.

Now heat 1 tab sp butter and 1 tab sp olive oil in a sause pan add chopped garlic and chopped red bell pepper and fry for few min.

Then add wheat flour mix well and add milk very slowely and whisk till mixture boils and thickens(now you can add cheese s if you are useing) and add salt to taste, nutmeg, thyme and stir till blended.

Now add cooked cauliflower, corn kernels, and cooked pasta check salt and add Dry red chili falkes mix well check the taste .

Now pour in to a baking dish,If you like sprinkle some grated cheese on top and bake uncoverd at 350 degrees c for 20 min. remove from the oven and leave for 10 min. and serve.

enjoy your meal.

Since I don't like cheese very much so I don't add cheese if you like cheese you can add.

In this recipe I used small shell pasta but you can use any small shape pasta.
This is my another entry for JFI- CAULIFLOWER at Paajaka event started by Indira of Mahanandi

PANASA POTTU AVAPETTI KURA(BABY JACK FRUIT WITH MUSTARD PASTE)

Panasa kaya ---- Baby jackfruit---- Kathal--- Panasa pottu avapetti kura, this one is from costal andhra . Here we use baby jackfruit with mustard paste, avery good combo with rice and rasam or pappupulusu(andhra sambar)How to cut a baby jack fruit:----
Select a fresh green hard baby jackfruit.
now aply oil and little turmeric to your hands and knife and peel the green skin and put the peeled jack fruit in to salted water or very thin butter milk this reduce the smell(if you dont like normaly baby jackfruit don't give that much smell like big jack fruit)
And now remove from the water and chop the jackfruit like shredded cabbage If there are any seeds don't worry they tastes good like cashew nuts or if you dont like just remove and chop
Aply some more turmeric to the copped jackfruit and leave a side.

Baby jackfruit --- 1/4 kg or 1 1/2 cup finely chopped

Onion ---- 1 small finely chopped

Green chilies --- 3 chopped

curry leaves a fwe

Tamarind pulp --- 1 tab sp

Asafoetida --- 1/4 tea sp

For paste ---

Mustard seeds --- 1 tea sp

Red chilies ---- 2

Add little water and make a smooth paste(this is the treditional way but if you don't want to do all this hard work you can just add 1/2 tea sp rechilli powder to 1/2 tea sp french dijon mustard paste and leave a side for few min. and then add this to curry)

Oil ---- 1 tab sp

mustard seeds -- 1/2 tea sp

Urad dal --- 1 tea sp

Dry red chilies --- 2 broken

Chana dal --- 1 tab sp

Salt to taste

Normaly they don't use onion in this curry but I made a change I hope you all like this change.

METHOD:-----

Place jack fruit with 1/2 tea sp salt in a pessure cooker add enough water to cover it and cook for only 1 whistle.switch off the flame and let it cool itself then open and drain off the water let it cool to hold and squeeze the extra water. and keep a side.

Now heat oil in a pan add mustard seeds and let them popup then add chana dal, urad dal, broken dry red chilies, curry leaves and then chopped onion and green chilies and fry till onion become brown then add tamarind pulp and salt to taste (remember that we add salt to jack fruit pieces also) mix well and cook till raw smell of the tamarind disappears, then add asafoetida and mix well and add chopped jackfruit and fry till the moisture evaporates or fry till the curry becomes dry.

now switch off the flame and leave the curry for 10 min. to become warm,once the curry is warm then add mustard paste mix well and cover with a lid immediately and leve this curry for 5 hours before serve that means if you are going to have this for dinner make this curry in the afternoon if self.

enjoy the curry with rasam rice or pappulusu or even with hot plain rice with a few drops of ghee on it.

enjoy your meal.

This is my entry for AFAM --JACKFRUIT hosted by lakshmi of Taste of Mysore and event satarred by Maheswari

OLIVE AND BASIL BREAD

INGREDIENTS:----
OLive oil --- 1 tab sp
Onion --- 1 small finely chopped
Wheat flour --- 2 cups
White floue ---- 2 cups
salt --- 1 tea sp
Jalapeno pepper --- finely chopped 1/2 tea sp
Easy blend dry east --- 1 tea sp
Stoned black olives -- 1/3 cup finely chopped
Black olive paste --- 1 tab sp(take some chopped black olives and grind in to a smoothpaste with little water in a blender)
Fresh Basil leaves --- 1 tab sp finely chopped (can use dry basil also)
fresh parsley chopped --- 1 tab sp
Hand hot water ---- 1 1/4 cup

Heat olive oil in a frying pan add chopped onion and fri for 5 min, remove and keep a side

Sift flour,salt in to a large mixing bowl.

mix chopped jalapeno and yeast mix well and make awell in the center then add fried onion , chopped olives and olive paste, basil chopped and parsley now add enough hand hot water and make soft dough.

Transfer the dough to a lightly floured surface and knead for 10 min. or till smooth and elastic.

Place this dough in a greased bowl cover with a kitchen towle and leave in a warm place for 1 hour or till it become double in size.

after 1 hour remove the towle and punch the dough down and shape the dough in to 20cm/ 8in rounds and place on the prepared baking sheet and cover the sheet with a kitchen towle or plastic bag again leave in a warm place to rise.

Now preheat the oven in 400 F for 10 min. And place the prepared and rised bread dough in the preheated oven and bake for 10 min. in 400 F and then low the heat for 375 F and bake for 20 -30 min.

Remove from the oven cool slightly on a wire rack and serve warm

We enjoyed this OLIVE AND BASIL BREAD with RICCOTTA CHEESE SPREAD.

Ihope you all like this recipe

Enjoy your break fast.
This is my entry for AFAM - OLIVES hosted by priya and event started by Maheswari

RICCOTTA CHEESE SPREAD

This recipe i have adopted from priya As per priyas recipe she used cream cheese(low fat) but i want to make a chenge here so i used thick fresh yogurt(skim) and i like that taste. Ihope priya you like this change.
INGREDIENTS:------
Riccotta cheese --- 1/2 cup
Dijon mustard ---- 1 tea sp
Pepper powder --- 1/4 tea sp
Dry basil powder --- 1/4 tea sp
Yogurt ---- 1 tab sp
Salt if need
Whisk all above ingredients in a bowl and serve chilled. you can use this as a spread or for salads.

SHAHI TUKDA

INGREDIENTS:------

Bread ---- 5 slices

ghee ---as required for frying

Khoya(kova sweet less) ---- 100 gms

Sugar --- 100 gms

Cardamom powder

Milk ---- 1 litre

If you want can add sliced almonds and cashews but here i used fresh fruit so i did't use any dry fruit

I used 3 no. Strawberries for 1 serving so choice is your s

METHOD:------

Boil milk in a heavy bottom pan till it become thick and 1 lit. milk become 1/2 lit.keep stiring till it become thick.

Then add sugar now it will be little thin so boil for some 5 more min.

Now mash the khoya with hands and add to boiling milk and mix well to dissolve khoya well in milk and it become like a rabdi now rabdi is ready.Add cardamom powder.

Remove the crust from the bread and cut them in to pieces(normaly we cut bread in to triangular shape pieces but i gave them heart shape here i made this for v.day for my hubby).

now in the same time heat ghee in a deep frying pan and fry the bread pieces till nice golden color remove from the ghee and drop them in to boiling rabdi and switch off the flame and let them soak for a few min. and serve hot top with dry fruits,

but i like this delicious dessert with fresh fruit pieces yummmmm.

normaly this served as dessert sweet but try when it is hot believe me you just love it.

Enjoy your dessret.

This delicious dessert is going for Priyanka s Cooking With Luv For Luv

BROCCOLI DIJON

I have adopted this recipe from here and i liked it very much, in original recipe they used butter and flour and i replaced them with olive oil and wheat flour that is my choice.

Broccoli --- 1 small flower wash and trimmed

Onion ---- 2 tab sp finely choppes or minced

Olive oil --- 2 tab sp

Skim milk --- 1 cup

Flour --- 2 tab sp(i used wheat flour)

Dijon mustard --- 2 tab sp

Salt to taste

Pepper powder -- 1/2 tea sp

Sugar ---- 1 tea sp

Lemon juice ----- 1 tea sp

METHOD:-----

cook Broccoli in salted water till tender, drain water and keep a side.

Heat olive oil in a pan add onion and fry tilll onion become soft and then add flour mix well and cook for a min. then slowly pour milk stirring constantly.

mix till it become little thick then add mustard, salt , pepper and sugar now remove from heat and then add lemon juice

Take drain broccoli in a bowl and pour the sauce over it and sreve.

I enjoyed this with orange rice.

Try this and enjoy your meal.

ORANGE RICE

French cusine - some times elegant,some times rustic, and always exquisite- cam be intimidating for a beginner to lern.It can be done witha few precticed cooking methods and some signature ingredients. For French people location makes a difference in what cusine is prepared. there are many regional sapecialties.typical french foods are made with there regional products like French apples, leeks, mushrooms, various squash and stone fruits are among the most commonly used produce, and some cheese s also. this recipe I have adopted from here as per recipe this festive creole rice dish tastes delicious with sea food and lightly steamed vegetables and only chan ge in the recipe i have done is i used orange juice with water to cook the rice it improves the aroma. And the rice is simply delicious.

INGREDIENTS:--------

Olive oil ---- 1 tab sp

Yellow onions ---- 1 cup chopped

Salt to taste

Ground red pepper (red chili powder)(cayenne) -- 1/4 tea sp

Navel orange -- 1 medium peeld and chopped

Fresh orange juice --- 1/2 cup

water --- 1 1/4 cup

Long grain rice --- 1 cup

Bay leaf --- 1 no.

METHOD:----

Heat olive oil in a sauce pan add chopped onion and fry till they become soft then add salt and cayenne and cook for few more min.

now add bay leaf, half orange piecesmix once and add water and rice, orange juice mix well bring to a full boil in a high flame then cover with a lid reduce the heat in to a very lowest heat and cook till done

Switch off the heat and remove the bay leaf and stir before serving.

I enjoyed this with Broccoli Dijon

TOMATO RICE

INGRIDENTS:------

cooked rice --- 2 cups

Tomatoes --- 4 big ripe

Onion --- 1 big

Green chilies ---- 3no.

Garlic ---- 6 cloves

Oil ---- 1 tab sp

Mustard seeds --- 1/2 tea sp

Urad dal --- 1 tea sp

Chanadal --- 1 tea sp

Cumin seeds --- 1 tea sp

Dry red chilies ---- 2 broken

Afew curry leaves

Turmeric powder --- 1/2 tea sp

Red chili powder ---- 1 tea sp

coriander powder --- 1/2 tea sp

cumin powder --- 1/2 tea sp

Salt to taste

METHOD:---

Peel, wash and chop onion and garlic very finely, wash and chop tomatoes very finely slit green chillies.

Heat oil in a fry pan add mustard seeds and let them popup then add urad dal, chana dal,cumin seeds, dry red chilies and curry leaves let them fry for few sec.

Then add finely chopped onion and garlic and fry till onion become soft then add chopped tomatoes and salt to taste let them cook till tomatoes are become pulpy.

Now add turmeric powder, red chili powder, coriander powder, cumin powder mix well and cook till oil leaves from the sides of the pan cook in a low flame.

Now mix well and add 1/4 cup water mix well and again cook till it become like a chutney.

Then add cooked rice to this tomato mixture remove from the heat and mix well to combine well and leave for 10 min. to half an hour then serve

Serve with potato fry (bangaladumpa vepudu) or with pappad and onion curd chutney

Agood choice for lunch box.

Enjoy your meal.

KADHI PAKODI

FOR THE PAKODIS:-----

Chick pea flour(besan) ----- 1 cup

Red chilli powder ---- 1 tea sp

Cumin seeds --- 1 tea sp crushed

finely chopped coriander leaves --- 1 tab sp

Salt to taste

Ajwain ---- 1 /2 tea sp

FOR KADHI:-----

Slightly sour yogurt (curd) ---- 2 cups

Water --- 2 cups

chick pea flour --- 1 tab sp

turmeric powder --- 1/2 tea sp

Coriander powder 1/4 tea sp

Red chilli powder --- 1/2 tea sp

Ghee or oil --- 1 tab sp

green chilies --- 3 slit

Mustard seeds ---- 1/2 tea sp

Cumin seeds ---- 1/2 tea sp

methi seeds --- 1/4 tea sp

Red chilies ---- 2 no.

Garlic ---- 3 cloves crushed

Curry leaves a few

Salt to taste

Oil for deep frying pakodis

Onion --- 1 small sliced

Tomato --- 1 small sliced(Tomato and onion is optional )

METHOD:-----

Mix the yogurt, 1 tab sp chick pea flour, turmeric powder,coriander powder, salt to taste, 1/2 tea sp red chilli powder whisk well make sure that there are no lumps in that.

Now pour this in to a sauce pan and boil on a medium flame bring to a full boil and keep it in a low flame and let it cook

In the mean while mix all pakodi ingridents in a bowl and make a thick batter with waterthis batter should be like fitters batter.

Heat the oil in a deep frying pan and drop 1 tab sp full batter in to the hot oil and deep fry till golden color and remove from oil and add them to the boiling kadhi

Now heat ghee in a small pan add mustard seeds, cumin seeds, methi seeds green chilies, red chilies, crushed garlic curry leaves, and fry till light brown color and add slice onion and tomato and fri till they become soft and add this to kadhi mix well and switch off the flame, cover and leave for 10 min. to 1/2 hour.

By this time kadhi become thick, garnish with chopped coriander and serve with piping hot boild rice

This kadhi pakodi is for RCI:HARYANA hosted by easycrafts at Simpleindiandood event started by Lakshmi of Veggie cuisine

ASIMPLE SERVING SUGGESTION FOR ROTI AND CHOW CHOW MASALA

FORROTI FLOWERS:---
Here I use 2 roti es you can use how many you want
Onion finely sliced --- 1 no.
Red or green chilies 2 no. just slit chilies till half in to 4 and drop them in ice water for 10 min. to 1/2 hour
sprinkle some salt and black pepper powder on onion slices and mix with hand and keep them on a kitchen towle.
now fold the roti in to half circle and make a kone and make a twist with finger on the edges like a flower and put hand full sliced onion and chili flower and serve with any curry

FOR CHOW CHOW MASALA..............
INGRIDENTS :-------
chow chow ----- 1no
Onion ---- 1 big
Green chilies --- 2
Tomato --- 1 medium
FOR PASTE:-----
Poppy seeds --- 1 tea sp
Dry coconut grated --- 1tab sp
ground nuts(peanuts) --- 1 tab sp
Garlic ---- 5 cloves
cashew nuts --- 4 no.
Dry roast nuts,poppy seeds,dry coconut add little water and grind with garlic in to a very smooth paste
Turmeri powder ---- 1/2 tea sp
Red chili powder --- 1 tea sp
Oil ---- 1 tab sp
Salt to taste
cloves --- 3 no.
Cinamon --- 1/2 inch pieces --2
Cardamom --- 3 no.
cumin seeds --- 1 tea sp

METHOD:----
Peel, wash and cut chow chow in to small cubes, and peel and chop onion and green chilies.Wash and chop tomato
Heat oil in a pan add clove, cinamon, cardamom, cumin and let them popup then add chopped onion, greenchilli es and fry till onion become soft.now add chopped tomato and cook till tomato become soft.
Then add chow chow pieces and salt to taste,Turmeric powder, Red chili powder and ground paste mix well and let it cook in there water in a very low flame till oil leaves from the sides of the pan.Stir in between.
Now add 1 cup water mix well and cook till vegetable become tender.mix well and remove from heat.
Serve hot with roti.
Enjoy your meal.

CAULIFLOWER KACHORI

INGRIDENTS:-----
FOR DOUGH:-----
Atta (wheat flour) ---- 2 cups
Salt to taste
Ajwain ----- 1/2 tea sp
Cookin soda --- 1/4 tea sp
Cumin powder ---- 1/2 tea sp
Black pepper crushed --- 1/4 tea sp
Oil or ghee --- 1/2 tab sp
For dough mixing:-----
Take wheat flour,salt, cooking soda in a mixing bowl and mix well to combine
Heat ghee swetch off the flame then add ajwain, cumin powder, crushed pepper and add this too wheat flour mixture add little by little water and make a stiff dough and knead till soft and leave a side.

FOR STUFFING:-----

Cauli flower --- 1 small

Onion --- 1 medium

Green chilies --- 4

Oil --- 1 tab sp

Clove, cinamon ,cardamom ---- crushed 1 tea sp take 3 cloves, 1 inch piece cinamom, 3 cardamom s and crush them.

Salt to taste

Ginger --- 1/2 inch piece chopped

Garlic ---- 4 cloves chopped

Turmeric --- 1/4 tea sp

Red chili powder --- 1 tea sp

coriander leaves --- 1 tab sp chopped

Oil for frying

Clean and soak cauli flower in hot water for 10 min. then remove and dry it and great the cauliflower.

Peel and choop onion and green chilies.

Heat oil in a pan add crushed clove, cinamon, cardamom then add chopped onion, green chilies, chopped ginger, garlic and fry till onion become soft then add grated cauliflower, salt, turmeric powder, red chilli powder mix well and sprinkle little water cover and cook till cauliflowder become soft.

Now remove the lid and stir till cauliflower become dry and mash a little bit with spoon mix well and make sure there is no moisture in the curry mix well and remove from heat and let it cool.

Make small balls with the dough.

now moisten palms with little oil and take one wheat flour ball and give it a cup shape with your fingers (or you can press these balls in to small puri s )

Keep 1 tea sp full cauliflower mixture in the middle of the puri and close from all sides and pinch to close.

now again press them to flatten in to small puri s with hand, repeat with the remaining dough.

Heet oil in a deep frying pan and keep the heat in low flame and droop this puri s in to hot oil and fry till golden color.(you have to heat oil till smoking stage switch off the flame for few sec. and then keep it in a low flame and then add puri s and fry them)

Serve with green chutney or mithi chutney

Enjoy your snack.

This Kachori s are on the way to JFI- CAULIFLOWER at Paajaka event started by Indira of Mahanandi

CLUB SANDWICH

INGRIDENTS:-----

Bread slices --- 6 no.

Green chutney ---- 2 tab sp

mixed fruit jam --- 2 tab sp

For green chutney:-----

Mint leaves --- 1 cup

Coriander leaves ---- 1 cup

ginger --- 1/2 in piece chopped

Garlic ---- 4 cloves chopped

Onion --- 1 small chopped

Green chilies --- 5 no.

Cumin seeds --- 1/2 tea sp

salt to taste

Tamarind pulp --- 1 tea sp

Oil --- 1 tea sp

METHOD:----

Heat oil in a fry pan add cumin seeds let them popup then add chopped onion and green chilies and fry for 2 min. then add ginger, garlic, mint and coriander leaves mix well and switch off the flame cover and leave a side for 2 min.

After 2 min. grind in to a smooth paste with tamarind pulp and salt to taste remove from blender jar and store it in a clean bottle in the fridge

This will stay for 10 day s in the fridge.

You can use this for as a sandwich spread and aside dish for samosa and kachori and many more.

FOR CLUB SANDWICH:----

Take 3 bread slices.

Aply green chutney on one slice and mixed fruit jam on one slice and cover with the third slice and trim the sides and cut into triangles.

Serve with a cup of hot tea.

These sandwich es are going to Bayleaf s Bread Mania Event hosted by Sindhura

and also CARROT FLOWERS for chitra Ammas The Kitchen Masterpiece Event

CARROT AND CORIANDER SOUP

This helthy carrot soup is my first entry for FIC-ORANGE hosted by Aparana of My diverse kitchen for this month event started by Sunshinemom

Carrot --- 2

Fresh coriander leaves --- 1/2 cup chopped

butter --- 1 tea sp

Onion --- 1 smal

Garlic --- 4 cloves

cumin seeds --- 1 tea sp

Lemon juice --- 1 tab sp

Salt to taste

White pepper powder --1/2 tea sp

METHOD:----

Clean and chopp carrot, peel wash and chopp onion, wash and chopp coriander with stems, chopp garlic finely.

Heat butter in a sauce pan and add cumin seeds then onion and garlic and fry for 2 min.

Now add carrots and coriander stems with 1 tea sp coriander leaves, reserve some leaves for toping.

Add 3 cups water and cook till carrots are completely cooked, remove from heat and cool it then blend it it in ablender to make a smooth puree.

Now strain this puree and pour back in to the sauce pan and boil for 10 min and reduce slightly

Now add white pepper powder and salt to taste and add 1 tab sp lemon juice and bring to a full boil and remove from heat.

Serve hot top with chopped coriander leaves.

Ididn't add any thickner like corn starch because i want this with it's own fresh color and aroma so if you like can add

Serve with any bread or pakodi i served with leftover rice pakodi

Enjoy your meal

MUSHROOM MASALA

Mushroom --- 1 pak (250 gms)
Onion --- 1 big finely chopped
Tomato --- 1 medium finely chopped
Yogurt(curd) --- 1/2 cup
ginger garlic paste --- 1 tea sp
Red chilli powder --- 1 tea sp
Turmeric powder --- 1/2 tea sp
Coriander powder --- 1/4 tea sp
Salt to taste
Oil --- 1 tab sp
Cumin seeds --- 1 tea sp
clove --- 3 no.
Cinamon --- 1/2 inch stick s 2 no.
Cardamom ---- 3 no.
Coriander leaves --- 1 tab sp chopped.

METHOD:----
Clean, wash and cut mushrooms in to 4 pieces.
Heat oil in a pan add cumin seeds,clove,cinamon, cardamom and let them poup then add finely chopped onion and fry till light golden color then add chopped tomato and cook till tomato become soft .
Now add Red chili powder,turmeric powder,coriander powder and ginger garlic paste mix well and add 1 tab sp water and cook till oil comes out from the sides of the pan then add curd mix well and add mushroom pieces cook till mushrooms leaves there water and all the water Evaporates.
Now add salt to taste and 1 cup water mix well and let it cook till gravy becomes thick and add chopped coriander leaves mix well and remove from heat.
Serve hot with roti or naan or with plain pulao
enjoy your meal.
instead of useing ginger garlic paste use very finely chopped fresh ginger and garlic this will Increase the taste and aroma of the curry

WHEAT HALWA

This one is a very helthy a nd easy sweet to make. usualy we make prasadam for satyanarayana puja with rava but in MP they make with wheat flour . my land lady she use to make this Halwa every month, they do this puja every fullmoonday and the very next day with the leftover prasad that bhabiji makes this one.
INGRIDENTS :------

Wheat flour ---- 1 1/2 cups

Rava(samolina) ----- 1/2 cup

Sugar ----- 1 1/2 cup

Ghee --- 1/2 cup

Milk --- 1 cup

Water --- 2 cups

Cashew --- 10 no.

Raisins --- 10 no.

Cardamom powder --- 1/2 tea sp

METHOD:----

Heat ghee in a pan add cashew and risins and fry till golden color remove and keep a side.

Now add rava to the same ghee and fry till light golden color then add wheat flour to this and mix well to combine well with ghee .

keep on a low heat and keep stiring for 10 min.

In the same mix milk and water and boil(bring to a full boil)

Now add this boiling milk and water to rava and wheat flour mixture , keep stiring make sure there are no lumps keep stiring till all the mixture comes togather like a ball.

Now add the sugar now it will became again little watery so don't worry keep stiring stir for another 4 min. it will become thick then add cardamom powder and cashew and raisins mix well and pour in to a greased plate and cut in todesired oieces or serve as it is in small bowls

enjoy your sweet.

GOBI MANCHURIAN

INGRIDENTS:-------
Cauliflower --- 1 medium
Spring onion --- 1 small bunch
Ginger --- 1 tea sp chopped
Garlic --- 2 tea sp chopped
Corn flour ---- 3 tab sp
Plain flour (maida) ---- 4 tab sp
Soy sauce --- 1 tea sp+ 1tea sp
Hot chili sauce --- 1 tea sp
White pepper powder --- 1/2 tea sp
Salt to taste
Ginger garlic paste --- 1/2 tea sp
Oil for deep frying

METHOD:------
Clean and cut cauliflower in to bite size flowerets, clean wash and chop spring onion in to thin slices.
Boil the flowerets for 5 min. with little salt then drain and pour cold water to stop cooking leave for 2 sec. then drain cold water and pat on a dry clean cloth.
Make a thin batter with plain flour, corn flour, 1 tea sp soy sauce, hot chili sauce, white pepper powder, ginger garlic paste, salt to taste add water and make a thin batter.
Now dip the flowerets in the batter and deep fry in hot oil till golden color remove from oil and keep a side.
Now heat 1 tea sp oil in a fry pan and add chopped white part of spring onion, chopped ginger, garlic and fry for a min.
Then add soy sauce and 1 tab sp water and flowerets mix well and remove from heat this will take few sec. only, keep just few sec. on heat after adding soy sauce don't keep long.
Garnish with chopped spring onion green part and serve as a starter or a side dish for rice.

Enjoy your meal

METHI PULAO

INGRIDENTS:-------
Basmati rice ---- 1 1/2 cup
Methi leaves ---- 2 cups
Mint and coriander leaves --- 1/4 cup
Onion --- 1 medium
Green chilies --- 4 slit
Ginger garlic paste --- 1 tea sp
Ghee or oil --- 1 tab sp
Clove --- 4 no
Cinnamon – 1 inch pieces 3
Cardamom --- 4
Salt to taste
Turmeric powder --- 1/4 tea sp

METHOD:-------

Wash and soak rice in 2 & half cup s water
Clean wash drain and chop methi leaves, peel wash and slice onion.
Heat ghee or oil in a pan add clove, cinnamon, cardamom let them popup then add sliced onion slit green chilies and fry till onion become soft and light golden color
Then add ginger,garlic paste stir once and then add chopped methi leaves mint and coriander leaves and fry for 3-4 min.
Now drain water from rice and reserve the water a side add rice to onion and methi mixture in the pan and stir for few sec. then add turmeric powder, salt to taste mix well and add water mix once again and cover and cook till done
If you are cooking in a pressure cooker cover and cook till 2 whistles
Remove from heat let it cool, open and mix once gently and serve hot with raita and gobi Manchurian.

Enjoy your meal.

CAN ANY BODY KNOW THIS VEGETABLE NAME

Since i know this as KNol Kol is it right or not i dont know but i use this a lot.Please help me friends. THANKS A TON TO EVERY ONE FOR GIVING ME THE RIGHT NAME AND LINKS FOR THIS BEAUTIFUL AND HELTHY VEGETABLE THANK YOU SO MUCH FRIENDS.

SEM AUR ALOO KI SABJI (INDIAN BROAD BEAN AND POTATO CURRY)

This recipe is from one of my Bihari friend but i made little changes she used fresh ground white mustard paste i could'nt find white mustard here so I have some Dijon mustard paste in hand which iam using for salad s so i used that one, there is not much difference in the taste.
Sem ki phalli ---- 1/4 kg (250 gms) Chikkudukayalu, Indian broad beans
Potato ---- 1 big
Onion --- 1 big
Tomato --- 1 medium
Mustard paste --- 1 tea sp
Red chilli powder --- 1 tea sp
Turmeric powder ---- 1/2 tea sp
Mustard seeds -- 1/2 tea sp
Ajwain ---- 1/2 tea sp
Methi seeds --- 1/4 tea sp
Kalonji --- 1/2 tea sp
cumin seeds --- 1/2 tea sp
Oil ----- 1 tab sp (in the original recipe they use mustard oil for this if you dont like you can replace with any other oil you like but mustard oil will give a authentic taste.
METHOD:----
Remove the string from the sides of sem(Indian broad beans) slit, open and break them in to 1 inch pieces.
Peel,wash and cut potato in to 1/2 inch pieces,peel wash and chop onion very finely and chop tomato in to small pieces.
Heat oil in a pressure cooker and add mustard and let them popup then add cumin seeds,kalonji,ajwain, and then methi seeds now add chopped onion and fry till onion become soft then add chopped tomato and cook till it also become soft then add mustard paste,red chilli powder, turmeric powder mix well and cook till oil comes out from the sides.
Now add potato pieces and sem pieces and salt to taste add 1 cup water mix well and cover and cook for 2 whistles and remove from heat and let it cool.
then open and serve hot with rice or roti

MIRIYALA CHARU ( PEPPER RASAM)

Charu or rasam is a South Indian soup prepared with tamarind water and spices like black pepper, coriander and cumin seeds. Especially this Miriyala charu (black pepper rasam) with a high quantity of black pepper which is very good for health. In Ayurveda black pepper is having a very important place. It is a very important in gradient in many Ayurvedic formulas. It has cleansing and antioxidant properties. It helps the free flow of oxygen to the brain, helps enhance digestion and circulation and stimulates the appetite. So this aromatic and healthy spice is native to South India and very well known in Sanskrit as Pippli, in Telugu it is Miriyalu. In ancient Indian cuisine people use only black pepper not green chilies (check in temple prasadams they use black pepper not green chilies, like in tirupati temple pulihora pongali and dadhojanam they use black pepper not green chilies or red chilies).Any way now I am coming to today s recipe Miriyalachru is very well go with rice and Idli and a good diet for ill people. When you are ill if you take this charu as a soup or with little mashed steamed rice or idli (because rice and idli both are easy digestive food) that gives a very excellent taste to your mouth and remove indigestion. And here I and with the recipe.
INGREDIENTS:----
Tamarind --- 3 inch piece (small lemon size or 1 tab sp pulp)
Tomato --- 1 small
Turmeric powder --- 1/2 tea sp
Salt to taste
Oil – 1 tab sp
Mustard seeds – 1/2 tea sp
Cumin seeds – 1/2
Asafoetida – 1/4
Curry leaves --- 2 springs
A few coriander leaves
For charu podi
Miriyalu (black pepper corns) ---- 1 tab sp
Cumin seeds --- 1 tea sp
Coriander seeds – 1 tea sp
METHOD:---
1. Dry roast all three ingredients and grind in to a smooth powder and store in an air tight container. This will stay for 1 week with its aroma.
2. Soak tamarind in warm water for 10 min. and squeeze the juice with 1 cup of water. If you are using tamarind pulp then just dilute with 1 cup of water.
3. Wash and chop tomato in to small pieces and add to tamarind juice with 1/2 cup more water, salt to taste turmeric powder and bring to a full boil and cook for 5 min.
4. Then add curry leaves and coriander leaves and charu podi and boil for 5 more min.
5. Heat oil in a pan and add mustard seeds let them popup then add cumin seeds, asafetida and add this to charu and remove from the heat.
Serve hot with rice and pappad.

KATHIRIKKAI VELLAI MOCHA KOTTAI KAARA KUZHAMBU ( EGGPLANT FIELD BEANS CURRY)

Mocha kottai (Field beans dried) ------ 1 cup
Egg plant ----- 1/4 kg (250 gms)
Potato ---- 1 midium cut in to 1 inch pieces
Small onion --- 10 finely chopped (Sambar onion, pearl onions, chinnavengayam)
Tomato --- 1 medium finely chopped
Green chilies -- - 3 chopped
Garlic --- 8 cloves crushed
Gingely oil --- 2 tab sp
Mustard seeds --- 1/2 tea sp
Fenugreek seeds --- 1/2 tea sp
Curry leaves --- 1 string
Red chilli powder ---1 tea sp
Turmeric powder --- 1/2 tea sp
Coriander powder --- 1 tea sp
Salt to taste
Tamarind juice ---- 1/2 cup
FOR PASTE :----
Grated coconut --- 4 tea sp
Fennel seeds --- 1 tea sp

METHOD :----
Soak mochai in water for over night and cook in a pressur cooker with potato pieces and cook for 1 whistle
grind coconut and fennel seeds in to a fine paste and leave a side.
Heat oil in a pan and add mustard seeds let them popup then add fenugreek seeds,curry leaves now add chopped onion, garlic,green chilies and fry till onion become soft.
Now add chopped tomato and cook till tomato become mashey then add turmeric powder, red chilli powder salt to taste and fry for 2min.
Now add egg plant pieces and cook till half done, then add tamarind juice and cook till raw smell disappears.
Then add cooked mochai and potato mix once and check salt and adjust the taste then add ground paste.
Now cook till gravy become thick. If you like you can add 1 tea sp hot oil on top this gives the curry a good look.
enjoy this curry with rice or dosai or idli and even with pongal.

this is my entry for RCI-CHETTINAD guest hosted by Srimati of few Minutes wonder event started by Lakshmi