Monday, February 28, 2011

Cracked wheat dosai

Lately this cracked wheat dosai has become a big hit in our home. Before I used to make wheat dosai with wheat flour. But after learning to make dosai from cracked wheat from my mom, it has become a favorite breakfast/dinner.

Cracked wheat - 2 cups
Urad dal - 1/2 cup

1. Soak the urad dal and cracked wheat separately and let it sit for a couple of hours
2. Make a paste of the urad dal in the blender adding little water as required
3. Make a paste of the cracked wheat adding little water (this will be in the batter consistency, while the urad dal is a little fluffy)
4. Mix the wheat and urad dal, salt and let it ferment over night
5. The dosai batter is ready. Ladle out the batter in dosa pan and drizzle oil over the edges. I like to flip the dosai on both sides and make a roast.

This goes well with tomato chutney. Enjoy your healthy yet yummy dosai :))

Baby hat

Made this hat for my friend's daughter. Got the pattern from Sandhya - she has a lovely blog full of crochet items. The pattern she referred was from here.

Wednesday, February 16, 2011

Kaju Kathli

I use to love this sweet as a kid. Now, after getting to know how to make it - love it even more :) Being in a country were buying sweets are really expensive, I started learning to make sweets and love the handmade food/ sweet and it makes me feel happy when I see these in the aisle or fridge sections of stores - the thought I can make this and save :)

Kaju Kathli:
Cashews - 1 cup
Sugar - 1 cup
Water - just to dissolve sugar
Ghee - 1 tsp

1. Powder the cashews finely
2. In a pan, dissolve the sugar in water and let it boil till you get a string consistency
3. Then add the powdered cashews and stir well till the mixture comes out without sticking to the sides
4. spread the ghee on a plate and put the mixture on it and mark pieces of your desired shape

Enjoy the yummy kaju kathli.

I would like to send this recipe to Srivalli's Kid's Delight - Restaurant recreation event  hosted by Versatile Vegetarian Kitchen.

Foodie Blogroll has announced a giveaway of their custom tote bag. Isn't it a pride to take this bag for grocery shopping? :) For the details and to enter the giveaway, see here.


Sunday, February 13, 2011

Thursday, February 10, 2011

Tomato chutney (long shelf life) & an award

In today's post I would like to give you the recipe of tomato chutney that has long shelf life. In the present day's busy schedule, recipes like this comes in real handy, isn't it? I learnt this from my mom and really loved the spicy chutney. You can have this in refrigerator for 15 days. It goes well for dosai, idly, rice, curd rice and many more!

Tomato (big) - 6
Tamarind - lemon size

To Powder:
Red chillies - 17
Dhaniya - 1/4 cup
Fenugreek - 1 tsp
Cumin seeds - 1 tsp
Channa daal - 1 tbsp
Pepper - 1 tsp

Gingely oil - 1/2 cup
Mustard seeds

1. Heat little oil and saute the ingredients to be powdered 
2. Cool it and make a powder and keep aside
3. Heat little oil in a pan and saute the tomatoes (cubed) 
4. Cool the tomato mixture and make a nice paste, adding the tamarind and salt
5. Heat the gingely oil in a pan, splutter mustard seeds and 2 red chillies and add the tomato mixture
6. Leave it till the tomatoes are well cooked, blended with oil and the oil separates
7. Add the powder and leave it for few minutes

I would like to send this to Smitha's  "Best food I've blogged about" event.

I'm learning to cook foods that have longer shelf life now days while embracing the role of a new mom :)
So, I feel like entering a new phase - both in life and cooking
This is the first dish in that category and the one that I liked a lot.

I would like to thank Tahemeem for passing on this lovely award to me. She has a wonderful blog!!

There are some rules with this award. Here they are:
1. Accept the award. Post it on your blog with the name of the person who has granted the award and his or her blog link.
2. Pay it forward to 15 other bloggers. Please don't leave it general and just invite all your blogger friends to collect the Award. It's always nice to be nominated so please do the favor and nominate 15 bloggers to share the Award with.
3. Contact those blog owners and let them know they’ve been chosen.

I would like to share this award with:
Akila @ Akila's kitchen
Pavithra @ Dishesfrommykitchen
Minu @ Chettinadthruminu
Nithu @ Nithu's Kitchen
Priya @ Priya's easy n tasty recipes
Rachu @ ammaandbaby
Reva @ Kaarasaaram
Jyothi @ the veggie hut
PJ @ seduceyourtastebuds
Kurinji @ kurinjikathambam
Deepa @ Hamaree Rasoi
Aipi @ USMasala
Satya @ SuperYummy Recipes
Swapna @ SimpleVegetarian Recipes

Monday, February 7, 2011

Re-Posting: Paniyaram

The flowery edges of these paniyarams are a indication of prosperity, happiness that are yet to come
So I was told after the festive day
I started making these from scratch...
Little did I know that paniyaram's flowery edges was going to win my MIL's and mother's appreciation
Also, this has been my best cooked dish so far, which was a challenge to a fresher like me!!!

This is a entry to Smitha's   "Best food I've blogged about" event

The picture was taken at our home.

You can find the Paniyaram's recipe here.

Saturday, February 5, 2011

Black Glutinous Rice Pudding & Giveaway @ Nithu's Kitchen

Black glutinous rice is highly rich in fiber and very healthy.

"Glutinous rice is a short-grained Asian rice that turns sticky when cooked" Glutinous here refers to glue-like stickiness and not the gluten (Source: Wikipedia)

This rice pudding is called "kavuni Arisi" among chettiars and is a famous chettinad sweet. I've already posted a recipe on this before. This recipe I learnt from my MIL doesn't need the rice to be soaked over night.

No. of serving : 4
Black glutinous rice - 1 1/4 cup
Water - 4 cups
Sugar - 3/4 cup
Ghee - 1 tbsp
Coconut - 1/4 cup (optional)

1. Pressure cook the rice with water. After one whistle, keep the flame on low for about 15 minutes and switch off
2. After the steam is gone, add the sugar, ghee, coconut. Yummy pudding is ready!

Nithu of Nithu's Kitchen is hosting a giveaway for $35 CSN stores. Check out for the details here and her wonderful blog.

And take a look at my first doily :) Check out for the source of pattern in my art n craft blog.

Thursday, February 3, 2011

Beans Poriyal

Hello friends, this is my favorite recipe with green beans. It is very easy, simple and nutritious!

Green beans
Idly/Dosai powder (podi)
Mustard seeds
Urad dal

1. Heat little water just enough to boil the beans with salt (so that you do not loose the nutrition in excess water. If you have just enough water, once the beans boils you will not have to drain any water at all) and keep aside
2. Heat oil in a pan splutter mustard seeds and urad dal, add the beans and idly podi and saute. Healthy poriyal is ready!!

Variations: You can add cooked toor dal or moong dal or coconut in place of idly podi. Measurements of the beans and podi can be varied according to your taste and requirements.

This recipe is off to MLLA 32 hosted by Sandhya and Started by Susan.