MAIDA PAKODAS

Maida pakoda is a simple quick snack that can be had along with a cup of tea. The flavour of onions, coriander leaves with a mix of spices makes pakodas delicious. Its been long since I've prepared this snack and was craving for this. So heres goes my recipe-

INGREDIENTS.

1 cup Maida.

3/4 cup yoghurt.

1 tbs Rice flour.

1 tbs Chilli powder.

1 tsp Soda powder.

1/2 cup Chopped Onions.

1/4 cup Coriander leaves.

Few Curry leaves.

Oil for deep frying.

Salt to taste.

METHOD.

In a bowl mix maida,yoghurt,soda,chilli powder,rice flour and salt. Add more or less yoghurt as needed to become a thick paste.

Add the rest of the ingredients ie chopped onions,curry leaves and coriander leaves. Adjust salt as per needed. Mix well.

Heat oil in a kadai. Form a small shaped balls of the made paste and drop them carefully into the oil and fry till golden brown.

Place them on tissue paper so the excess oil gets absorbed while repeat the same process with the rest of the batter.

Serve hot as it is or with ketchup ,green chutney anything u like.

Sending this off to SIRI'S FROZEN YOGHURT EVENT.

Enjoy..

AWARD TIME.

PRITI has passed me 'A GIANT BEAR HUG AWARD'. Happy to receive it for the first time dear. Thanks a lot.

I would like to pass on this award to

MADHAVI

DIVYA

ROOPA

VANDANA RAJESH

Congrates

QUICK UPMA.

Its breakfast time and here I present u one recipe which all are familiar with the name UPMA. It is quick, easy to cook and healthy to eat. I learnt this recipe from my mom who prepares this deliciously. And the consistency I like in my upma is a bit watery and sticky type. Thus it makes more soft and just melts in our mouth. I have noticed, even in occasion of konkani marrage's, upma is served as the main dish as breakfast with side of potato umman (gravy).

INGREDIENTS.

1 cup Rava.

1 Chopped Onions.

1/4 cup Chopped Beans.(grated carrots can also added)

1/4 tsp Chopped Ginger.

1/2 tsp Mustard seeds.

1/2 tsp Urad dal.

1 tbs Oil.

1 Green chillies.

Curry leaves .

2 1/2 cups Water.

Salt to taste.

METHOD.

Place rava in microwavable plate and roast in micro for about 2 minutes.

Heat oil in kadai and add mustard seeds. After it starts spluttering add urad dal and fry them till it changes its colour into brown. Later add ginger,greenchillies and curry leaves and saute them too for about few sec.

Add the onions, beans and salt. Fry them till its half cooked.

Add water and adjust salt as per needed. Cover with a lid and bring up to boil.(Adding hot water to the mixtures reduces ur time).

At the time of boiling add roasted rava slowly while on other hand stirring continuously. Make sure not to form any lumps. Simmer and cover with lid and let it cook for 2 min.

Remove from stove and let it sit for 5 min.

Serve along with ur fav pickle or chutney or sambhar.

This is a quick breakfast. So I am sending this to "WBB#23 EXPRESS BREAKFAST" EVENT HOSTED BY RAAGA OF THE SINGING CHEF.

FRIED APPLE BANANA HALWA

All might have heard of banana varatti and banana halwa that is done with mashed plantains or ripe banana cooked in sugar syrup. And the very tougest part for me in this is the stirring process. We have to keep on stirring the mixture till it turns dark blackish colour. Beleive me, all these efforts makes the dish delicious and perfect in taste. Deep fried banana is another method of making banana halwa that is prepared especially by us konkanie's during the occasion of Janmashtami. In this recipe i made slight changes by adding apple pieces also along with normal banana fruit and it tastes double than actual. So here it goes:

INGREDIENTS.

2 Ripe Banana.

1 Apple.

Sugar as required ( To sprinkle)

Cardamom powder as required.

1 tbs Ghee.

Oil for deep fry.

METHOD.

Cut the apples into normal small pieces. Slit the banana right from the middle and cut it into 1 or 1/2" piece.

Take a container and sprinkle some sugar at the bottom and keep aside.

Heat oil in a kadai and drop apple pieces and fry them till it becomes brown. After its done remove those fried apple and place them in the sugar sprinkled container. Sprinkle again sugar and cardamom powder on the top of it evenly.

Follow the same procedure with banana's too.

Lastly when all its done add 1 tbs of ghee and toss the container well so that the sugar,cardamom and the ghee gets evenly coated on all the fried pieces.

The halwas should be stored close for one day so that the sugar melts and form a brown syrup and it taste better.

AWARDS TIME.

VEGETABLE PLATTER and RAMYABALA who is very sweet friend with amazing recipe has passed me ROCKING GIRL AWARD. Thank u soo much.

MYVIEWS who too is very affectionate friend has passed me YOU MAKE MY DAY AND EXCELLENT BLOG AWARD. Thanks a ton.

SOYA MANCHURIAN

Soya is supposed to be very good for women. It has full of Proteins and natural minerals. I have noticed most of the people don't like to eat those big chunks as it taste like flesh. But in case of me and my daughter smera we just love the taste and its texture. I also use the soya granules which can be added along with the fillings for samosas. Here i come up with my manchurian chinese version.

INGREDIENTS.

1 Diced Onion.

1 Diced Capsiums.

2 tbs Soya sause.

2 tbs Tomato ketchup.

1 tbs Chilli sause

1 tbs Chopped Ginger.

1 tbs Chopped Garlic.

1 1/2 tsp Corn flour.

3 tbs Water.

2 tbs Oil.

Salt to taste.

MARINATION.

100 grms Soya chunks.

1 Egg.

1 tbs Ginger garlic paste.

1 tbs Soya sause.

2 tbs Cornflour.

Salt to taste.

Oil for deep fry.

GARNISH.

Spring onions ( greens part)

METHOD.

Soak soya chunks in 3 cups of boiling water for about 10 min. When it becomes soft , drain the water and squeeze all the water from soya. Repeat the same process for 2 to 3 times to remove the raw smell of soya.

Later marinate the soya with egg , cornflour , ginger garlic paste , soya sause and salt. Keep aside for half an hour.

Mix corn flour with water and keep it aside.

Later deep fry these marinated soya chunks until it gains brown colour and keep it a side.

Heat some oil in a pan. Add fresh ginger and garlic. Saute for few sec and then add onion, capsium and salt to taste. Make sure the onions and capisum are half cooked.

Now add soyasause , ketchup and chilli sause. Sprinkle some water and saute again for a while and bring to boil. At this stage add the mixture of corn flour inorder to get thick gravy.

Lastly add the fried soya chunks and mix well.

Garnish with spring onions and serve hot.

I am sending this to DK'S A.W.E.D-CHINESE EVENT.

And also its a protein filled recipe I also contribute to EAT HEALTHY-PROTEIN RICH EVENT HOSTED BY SANGEETHA

AWARDS TIME.

VANDANA RAJESH gave me YUMMY BLOG AWARD. Like to pass on to 4 bloggers

MY VIEWS.

REKHAS KITCHEN.

VEGETABLE PLATTER.

RAMYABALA.

INGRANEE gave me ROCKING GIRL AWARD. Like to pass on to

ARCHY.

SWATI .SUGARCRAFT INDIA.

DEVIPRIYA gave me NICE MATTER AWARD. I pass this awards to all my fellow bloggers who encouraged me with all ur motivating comments. I truly appreciate each and every comments.

Thank u VANDANA , INGRANEE , DEVIPRIYA sooooo much for making me soo happy and passing on to me these wonderful awards. I am so grateful to u all friends.

RANJI has given me another new one which is BLOGGER WITH A PURPOSE AWARD. Am very much happy to recieve this from u ranji. Thank u so much.

I would like to pass this awards to

UMA

CHAM

SIREESHA

HAPPY COOK
.
Congratulation.

METHI PAGE (METHI KHEER)

Whenever I think of methi leaves, I always end up making methi dosa or alu methi. One recipe out of methi seeds are 'Methi Page'. It is nearly similar to rice payasam. Normally methi seeds are used for seasoning. We konkanies usually make this recipe during the month of Karkedakam which is the last month of the malayalam calender. It is celebrated as Ramayanamasam. It falls during july or august month of the Gregorian calender. During these days one will read ramayana and other members will listen. The climate during the period is rainy and also it is considered as a month of preventive treatment. Methi seeds helps to maintain sugar level , control choresterol , curing asthama , good for indigestion and also very important for the feeding mothers.

INGREDIENTS.

1 cup Rice.

1/2 cup Methi seeds.

6 - 8 blocks Jaggery.(vellam)

1 1/2 cup Coconut Milk.

4 cups water or as per required.

1/4 cup of Moong dal can be added to make the recipe bit more healthier. But here in my recipe I have not added.

METHOD.

Wash the rice and methi seeds well and soak around 15 min.

Place kadai and add rice , methi seeds and water, and bring to boil.

Reduce flame to low and allow them to cook nearly for 40 min. Make sure keep on stirring every 5 min.

After the rice and methi are cooked , add jaggery and keep on stirring till it dissolves. Then add coconut milk and simmer for few min.

Remove kadai from flame and set aside.

Serve hot along with a spoon of ghee.

I submit this recipe to RICE VARIETIES EVENT...EASY CRAFT OF SIMPLE INDIAN FOOD.

Also as the recipe contains coconut milk , I contribute this also to AFAM - COCONUT BEING HOSTED BY SUGANYA.

PALAK ALU PARATHA

Paratha's are very popular in Northern part of India and having been popular because of their crispy and soft texture. When you make chapathi into layers or stuff them with nutriteous filling, they are called Paratha. The stuffing can be of any vegetable mainly potatoes, cauliflower , radish etc or even paneer. I have heard of Kheema paratha but never tried or had before. Only one thing to remember is the filling should be minced or grated. Only then it easy to roll and its evently distributed on all sides. This recipe I thaught of making a bit more healthier adding palak gravy instead of adding water to the dough. Here it goes

INGREDIENTS.

FOR MAKING DOUGH.

2 cup Wheat flour.

1/2 tsp Salt.

1/2 tsp Ghee

1/2 tsp Ginger- Garlic paste.

Palak gravy as per needed.

FOR THE FILLING.

2 cups Bolied Potatoes.

1 cup Coriander leaves.

1 tsp Mustard seeds.

1 tsp Urad dal.

2 Green chillies finely chopped.

1 tbsp Oil.

Chopped Curry leaves.

Salt to taste.

Extra Oil also for applying on top of parathas at the final stage of cooking.

METHOD.

PALAK GRAVY.

Wash palak leaves under running water 2 to 3 times. Drain and grind it into a fine thick paste.

DOUGH.

In a bowl sieve wheat flour. Add ghee , salt and grinded palak paste as required to make a soft dough. Keep aside coverd with wet tissue to keep the dough moist.

FILLING.

Heat oil in a pan. Season with mustard seeds, urad dal , green chillies,and curry leaves. Fry for few min. Later add the boiled potatoes , salt and stir fry. At the time of taking down from stove add chopped corinder leaves. Divide the filling into small balls.

MAKING PARATHAS.

Divide the dough into small balls. Roll out the dough into small puries and insert filling over the puries. Make a tight swiss roll. Press together and reroll of full size.

TO SAUTE PARATHAS.

Preheat a frying pan on a medium heat. Add 1 tsp oil and place the paratha. When its slight brown apply little more oil and continue flipping the paratha frequently. Cook until both the sides are slight brown.

Serve hot with plain curd or raita or pickle.


I submit to ROTI MELA HOSTED BY SRIVALLI.

AWARDS AND MEME

Dear friends,

Past few days i have been showered with few awards which i would like to present. I am so excited and happy to share my awards with u all.

YOU MAKE MY DAY AWARD:

Dear Uma made me jump with overjoy by passing me 'YOU MAKE MY DAY AWARD'. Thanks uma and receiving award from you is a great honor. I would like to share this award with

VANDANA RAJESH.

SAGARI.

Congrates.

NICE MATTERS AWARD:

Dear JZ and Andhra have passed me 'NICE MATTERS AWARD'. Thanks a ton JZ for being soo nice to me and remembering. I would like to pass on this award to all my bloggers friends who encouraged with your motivating comments. Since i have started my blog, i have been having a very nice time with u all. Thanks for being.

GOOD CHAT BLOG AWARD:

Hetal and Andhra who also have such an amazing food blogs have passed me this 'GOOD CHAT BLOG AWARD' which i have never ever thaught of receiving. I am really surprised and thank u for considering me as a good chatter. I would like to pass this wonderful award to those whom i really enjoyed reading there post. They are

ASHA.

SWATHI RAMAN GARG.

Andhra again has tagged me for '10 THINGS THAT YOU HATE MEME' which i took nearly 1 week to think. U know what, sterday my hubby helped me too to find my hate things within 15 min. Isn't that amazing? Here it goes-

I Hate

1. Any person who says negative about my mom, whoever it may be i cannot digest.

2. People those who don't take care of kids or those who discriminate them.

3. When anyone tries to advise me as if i know nothing.

4. Whenever i feel ignored by all specially whome I like.

5. Any item which is prepared with Drumstick leaves.

6. Settling in Kerala.

7. Going to Fish Market.

8. Chennai Railway Station.

9. Getting wet on rain.

10.Bad Odour.

Now i would like to tag

RANJI.

ANUPAMA

LAAVANYA.

YUMMY BLOG AWARD:

My dear friend Sireesha made me happy by passing this 'YUMMY BLOG AWARD'. I am glad that u find my blog yum. Thanks sireesha again.

This award is started by Roopa and i really appreciate her for this. Special thanks to u roopa

"Yummy blog award is the award given to the blog with most yummy recipes/photos".

As per rules i have to mention 4 of my favourite desserts

My Granny special- Dundoo (will come with the recipe later)

Dairy milk chocolate.

Basundi.

Caramel custard.

As per rules I must pass on to 4 persons. They are

NANDITHA SHENOY.

SRIVALLI

CHAM.

SHUBHA RAVIKOTI.

Congrates.

INSPIRATIONAL AWARD:

Again Sireesha gave one more surprise for me. Thanks for this wonderful award again. She says I am inspirational. I am flattered. This award was come up by JAMIE. This awards sounds great.

This is given to bloggers whose stories and recipes inspire us. Whether it’s to eat healthier, dive back into our past to conjure up something we ate as children, or just make the light bulbs in our brains go on with a new idea for a recipe.

As recipients of this award, please share with us what inspires you and then pass on the Inspiration Award to 4 other deserving bloggers.

Please let them know what the award means and what to do with it.

Feel free to post the Inspiration Award Logo on your site for the whole blogsphere to see. (logo photo taken by my inspiring friend and co-author of Dueling Foodies Beth.)

As per rules let me share some things thas inspires me-

1. I am inspired my by grandmother, mom and my father in law. Their nature is they luv the person eventhough he/she has negative alttitude towards them.

2. My hubby Rajesh who supports and always stays at my side at the time of joy and sorrow.

3. My sister Nanditha prabhu. Shez a professional dancer,talented blog writer, sidely takes yoga and dance classes, takes care of family and last but not least, prepares delicious recipes. I wonder how come she manage all these things along with 2 naughty loving kids. I am truly inspired.

As per rules i have select 4 bloggers. They are

RANJI.

DIVYA VIKRAM.

NANDITHA PRABHU.

SUKANYA RAMKUMAR.

Congratulation to all.

CARAMEL CUSTARD

Caramel custard is a dessert, which is made of common ingredients like sugar, eggs and milk. It can be easily digested and it is a healthy dish for kids that contain lots of protein. It can be steamed in a pressure cooker or can be baked. My kid smera just drooled over the dish when i serve it along with whipped cream.

INGREDIENTS

350 ml Milk.

4 tbs Sugar.

1 Egg.

1/2 tsp Vanilla Essence.

Pinch of Cinnamon Powder.

FOR CARAMEL.

4 tbs sugar.

METHOD.

Caramel Base: Heat a pan and add sugar on medium heat till the sugar starts to melt. Make sure not to stir. Its enough to shake the pan to spread the heat. Later when the sugar starts melting into brown colour, immediately pour it on to the serving bowl evenly and let it set for few minutes. Take care not to let the syrup boil or burnt else it will taste bitter

Meanwhile beat egg and sugar together along with vanilla essence.

Add milk and cinnamon powder while stirring to form a custard mix. Pour the mix over the set caramel. It should be till three fourth full in the baking bowl.

Bake them to 350 degree for 40 to 45 min in a shallow tray full of water. Later take them out and let it cool and place them into refrigerator for an hour.

Just before serving, loosen the edges of custard with the help of knief and turn them over carefully and lift the bowl.

Decorate with whipped cream.

BAKED CHICKEN WINGS

If you have been to Pizza hut, all of you would have been familiar with the appetizer named "Buffalo Wings". Initially I was a bit confused with the name, but later came to know it is nothing but the Chicken Wings. Chicken wings with a touch of cool ranch dressing makes a perfect starter and I used to make the same for all parties . When it comes to Potluck parties, our friends here used to request me to make Chicken Wings from my side. So I would like to dedicate this recipe to all my Dear Friends here who joins us during our gettogethers. This one I am gonna make as Indian style version and is very simple to make with no effort but takes time to marinate and baking.

INGREDIENTS.

10 pieces Whole chicken wings.

5 tbs Curd.

3 tbs Chilli powder.

1 tsp Turmeric powder.

1 tsp Asafoetida(hing).

2 tsp Vinegar.

Salt to taste.

Oil as required.

METHOD.

Clean the chicken wings and pat dry with the help of kitchen tissue paper.

Mix the rest of the ingredients starting from curd till salt to form a thick masala paste.

Apply the masala on chicken and marinate for 1 hour. Make sure each pieces are well coated with masala.

Arrage them on greased aluminium foil covered tray and bake them on 325 degree for 30 to 35 minutes on one side and 10 minutes on other side. Check for doness and let it rest for 5 minutes before taking it out.

Serve along with lemon pieces and ranch dressing.

Also this is my first entry to CHICKEN-MY FAVOURITE WHICH IS HOSTED BY VANDANA RAJESH

CURD RICE

Curd rice is one of the popular recipe of South India. Some people don't complete their meals without having curd rice at the end meals. In some temples the curd rice is served as a prasadam too. Woo i can't just imagine because it has very special taste when it served in banana leaves. There are lots of various preparation for curd rice. This is one of them that i learnt from my mom when she used to fill my lunch box during school and collage days. I just luv it...

INGREDIENTS.

1 cup Rice.

2 1/2 cup water.

6 tbs Curd. (Add if more curd required)

2 tbs Milk.

1 tsp Mustard seeds.

1 tsp Chopped Ginger

1 Chopped Green chillies.

1/2 tsp Jeera.

Curry leaves few.

Salt to taste.

GARNISH.

Garted carrots.

Chopped coriander.

METHOD.

Pressure cook rice until its soft and mushy. Let the rice be cool.

Heat oil in a pan and add mustard seeds and jeera. Let them pop. Later add ginger, green chillies , curry leaves and fry for few seconds. Add cooked rice and salt in to it and mix it . Add curd and milk and remove from the flame.

Once done u can see rice absorbing curd and milk and lastly it becomes creamy and delicious.

Garnish with grated carrots and coriander leaves.

My granny used to add green grapes for a sweet taste. Thats too is awesome.