METHI PARATHA WITH METHI MATAR MALAI

Hey friends its been raining here and i really hate this......Not that we have any petty misunderstandings .... :) but it being the weather when it rains ..cold,so gloomy that it makes me lazy,lie over.I dont know how many prefer this cold weather over the real california's sunny atmosphere.California really make me feel good,happy,nostalgic(might be that the weather almost resembles that of my hometown-Hyderabad ).

The paratha is nothing special nor new but this methi matar malai is creamy,refreshing and quite different from what we usually have with very simple ingredients.I thank sujatha for intoducing me to this rich dish..I made few changes to make it suit to my tasatebud..Try it in your style and see what your family has to say..

INGREDIENTS:
For Methi Matar Malai
Methi leaves-----------1/2 cup chopped

Peas-------------------1 cup

Cream-----------------1/2 cup(I used 1 cup Half and half)

Yogurt-----------------2 tbp

Onion------------------1 medium one chopped

Green chillies----------5

Ginger garlic paste-----1 tbp

Cumin seeds-----------1 tsp

Coriander powder------1 tsp

Oil---------------------4 tbp

Salt--------------------to taste

For Methi Paratha
Wheat Flour-----------2 cups

Methi leaves----------1 big bunch washed and chopped

Onion-----------------1 medium one chopped

Green chillies----------5

Salt--------------------1/4 tsp

Olive oil---------------1 tbp

DIRECTIONS:

For Methi Matar Malai
1.Boil peas if using fresh and set aside.I used frozen ones so i directly used them skipping this.

2.Heat oil in a pan,add cumin seeds,onions,green chillies.Saute till done.

3.Add ginger garlic paste,methi leaves and fry till they get together.

4.Add peas,salt,remaining powders and cook for 3 mins on medium-high heat.

5.Turn the flame to medium- low and after a minute or two add curd,cream/half&half and cover.

6.Cook for 7-9mins till done and remove from heat and serve.

For Methi Paratha
1.In a pan add the oil and add onions and fry until translucent.

2.Then add the green chillies,methi leaves and fry for a minute or two.

3.Add the above mixture to wheat flour and make dough adding water little by little only till nice and firm.

4.Cover and let stand for 30 mins and later knead for 3-5 mins and diviude the dough into equal balls and roll them into parathas.

5.Roast on both sides on a pan with little smeared ghee/oil if desired and till nicely fried.Serve immediately hot.

STRAWBERRY MOUSSE

Hey am Back!!!It was real fun having a small break(Big Bear,Death Valley)after running non-stop in RM....It was so much pleasure running with such determined girls and trying out their own version of recipes...Thanks girls for making it happen and I thank DK for hosting such a fun event.

This is a very much delayed post that have been resting in my draft box for almost a month. Not just this there are some other new and more 'exciting' stuff that needs to get into it's way :(

INGREDIENTS:

Strawberries---------------------3 cups cut

Sweetened Condensed Milk------4-5 tbps(I used Nestle's..Adjust depending on ur tastesince there is no sugar added)

Evaporated Milk-----------------1/2 cup

Unflavored Gelatin---------------2 tsp dissolved in 1/2 cup hot water

Lemon juice----------------------3 tbp

Mint leaves,cut strawberries,whipped topping-----for garnishing

DIRECTIONS:

1.Clean,Cut and place strawberries, sweetened condensed milk, evaporated milk, lemon juice and gelatin mixture in blender.

2.Cover,blend until smooth.Taste and adjust the sweetness according to ur taste.

3.Pour into dessert cups. Refrigerate for 2 hours or until set.

4.Garnish with whipped topping,strawberries and mint.Serve chilled.

MW CHOCO CAKE--RM#2

DAY30 OF RM#2(Final Day)


As i was going through few of cham's recipes i came across this one which made me scream vowwww!!!Not only it looked delish because of my hunger but it indeed turned out Voww Voww!!! I mostly tried to stick to the original one(from Cook.com) except for i dont want my cake to be too brown and slight bitter so reduced it to 2 tbp.I was so happy that i could save 30 minutes from not baking it and ofcouse spent quarter of it in decorating.Moreover being the final day of RM i went on with this.....

INGREDIENTS:

All Purpose flour--------------3/4 Cup of standard measuring cup

Cocoa powder------------------2 tbp

Egg-----------------------------1(use any egg substituter)

Sugar---------------------------3/4 cup of standard measuring cup

Baking soda-------------------1/4 tsp

Baking powder----------------1/4 tsp

Vanila Extract-----------------2 tsp

Salt-----------------------------1/8 tsp

Water--------------------------2/3 cup or less

Oil-----------------------------4 tbp

For Decoration---------------I used Betty Crockers Whipped Vanila Frost

DIRECTIONS:

1.In a mixing bowlcombine flour,cocoa powder,baking soda,baling powder,salt and sift once.

2.Whisk egg for 2 mins then add sugar,extract,oil and whisk for 2 more minutes.

3.Pour the egg mixture into the flour and combine well with enough water till the flour is nice and thickwith slowly falling ribbons.

4.Grease a microwave safe bowl and pour in the mixture and microwave high for 5-6 mins.

5.Even though thye cake appears moist after its out but upon standing becomes dry.

6.After 10mins invert onto a plate and decorate with icing of ur choice or can be served plain.

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PINEAPPLE RASAM--RM#2

DAY29 OF RM#2



This was something i always thought of posting but you know having too many drafts can make these wonderful recipes invisible......But somehow i was reminded of this by Mahima who happened to post the same version from Chitravishwanathan's Rasam.I know you all might be thinking...eew a fruit in rasam???Thats what even i thought until i tasted it ....Dont be afraid to experiment..else u'll regret it for not trying!!!:):)

INGREDIENTS:

Pineapple chunks--------------1/2 standard measuring cup+few for garnishing

Toor dal-----------------------3 tbp cooked

Tomatoes---------------------2 big and ripe

Green chillies------------------2

Ginger------------------------1” piece

Garlic-------------------------2 pods

Cumin,Mustard seeds---------1/2 tsp each

Rasam powder----------------2 tsp

Hing powder------------------1/8 tsp

Lime juice/Tamarin extract-- 2-3 tsp

Salt---------------------------to taste

Curry,Coriander leaves-------few

DIRECTIONS:

1.Boil some water just enough to immerse pineapple chunks and halved-tomatos and boil them together along with few curry leaves,corinader leaves,ginger,garlic on medium heat for about 8 mins till they are soft enough.

2.Cool and make a puree in a blender and set aside.

3.Heat oil in a pot and add cumin,mustard seeds,green chillies,hing,curry leaves and saute.

4.Transfer the pureed mixture and let it boil for rapid 3 mins.

5.Add salt,turmeric,lime juice(Instead of adding lime juice can use tamarind paste)cooked dal,rasam powder and let it boil again for 6-8 mins.

6.Turn off and serve topped with finely chopped coriander leaves & pineapple pieceswith rice.

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SWEET PALMIERS -THE LITTLE HEARTS--RM#2

DAY28 OF RM#2


Remeber these???These look quite familiar right.....Have you as a child ever eaten the sweet Little Hearts biscuits from Britania....Do you miss them???Then dont worry that you no longer can have them......Yes you can if u have a sheet of puff psatry in ur freezer!!!!....Do you have it????Then what are you looking for....Go bake them......and bring back ur wonderful memeories associated with them.....

INGREDIENTS:

Puff Pastry Sheet----------------1(Pepperridge farm)

Granulated Sugar----------------1 cup(can reduce to 3/4 cup)

Cinnamon------------------------2 tsp

Salt------------------------------1/8 tsp

DIRECTIONS:

1.Remove the pasty packet from the freezer a night before and place in the refrigerator and place outside for 15-20 mins just before using them.

2.Combine salt,sugar,cinnamon and pour 1/4 cup on a flat surface like a wooden board or counter top evenly to the size of the pstry sheet.

3. Unfold each sheet of puff pastry onto the sugar and pour 3/4 cup of the sugar mixture on top, spreading it evenly on the puff pastry.

4.Press the sugar slightly into the pastry with a rolling pin and fold in from both the sides evenly towards the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold 1 half over the other half as though closing a book. You will have 6 layers.

5.Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper and sprinkle with the sugar mixture left over on the wooden board.

6.Bake them for 6 minutes at 450DegreesF until caramelized and brown on the bottom, then turn over and bake for another 3 to 5 minutes, until caramelized on the other side.

7.Transfer to a baking rack to cool and serve.

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POMEGRANATE MUFFINS--RM#2

DAY27 OF RM#2


INGREDIENTS:

All Purpose Flour-------------1-3/4 cup

Pomegranate seeds-----------1/2 cup(reserve 5 tsp for garnishing)

Orange Zest------------------1 tsp

Baking Powder---------------1-1/2 tsp

Baking soda------------------1/4 tsp

Sugar------------------------ 3/4 cup or more

Chopped nuts----------------4 tbp(optional)

Cinnamon--------------------1 tsp

Milk--------------------------1/4 cup

Egg---------------------------1

Melted Butter/Olive Oil------6 tbp

DIRECTIONS:

1.Preheat the oven to 190°C.Sift the flour, baking powder, baking soda,orange zest,cinnamon and pinch of salt into a bowl.

2.With an electric mixer on medium speed whisk egg for 2-3 mins.Then add in sugar ,oil and whisk for another minute.

3. Mix in the milk and whisk again for a minute and add into the flour mixture and just mix in well with just enough water to make the batter thick enough.When u remove the whisker from the batter it should fall down in slow ribbons.

4.Stir in the nuts,1/2 cup of pomegranate seeds and divide the batter between the muffin cups .Just fill 3/4 of the cup and top with few pomegranate seeds.

5.Bake in the preheated oven for 30 minutes or until a skewer inserted into the centre of a muffin comes out clean.

6.Place the muffin pan onto a wire rack and allow to cool for 20 minutes. Then remove the muffins from the pan and serve with whipped cream.

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APPLE-PINEAPPLE CRUMBLE--RM#2

DAY26 OF RM#2



Crumble is a dessert of British origin that usually can be made with any combination of fruits topped with a crumble mixture and baked till the top is crisp and brown.It i normally served along with ice-cream just as we serve dates syrup.....try it out.....am sure its gonna make a great dessert for your next guests.


INGREDIENTS:


Apples-----------------------2(Green Granny Smith would be gr8)

Pineapple chunks------------1 cup

All Purpose Flour------------1/4 cup

Butter-----------------------1/4 cup

Brown Sugar----------------1/2 cup packed

Steel cut Oats---------------1/4 cup

Cinnamon pwd--------------1 tsp

Nutmeg pwd----------------1/8 tsp

Nuts/Raisins----------------3 tbp



DIRECTIONS:


1.Peel,Core and slice apples into 1/2 inch thick.Combine with the pineapple chunks well.

2.In a small mixing bowl combine the rest of the ingredients and make a crumbly mixture with fingers until well combined.

3.Preheat Oven to 375 degree for 3-4 mins.

4.Arrange the apple-pineapple chunks on a greased normal baking pan and sprinkle the crumble mixture over the top evenly.

5.Place in oven and bake for 35-40 mins or unil the top turns nice brown.

6.Cool and serve with any flavoured ice-cream.

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TOFU-MUSHROOM CURRY--RM#2

DAY 25 OF RM#2


INGREDIENTS:

Mushroom------------------200gms/1 8-Oz medium packet

Tofu------------------------100g /Half of 8-Oz Packet

Capscicum------------------1/2 sliced lengthwise

Onion-----------------------1 big one

Ginger----------------------1 tsp

Garlic----------------------1tsp

Cumin,mustard seeds-------1/2 tsp each

To Dry roast and grind------1tsp Cumin+1 tsp sesame+5Cloves+2tbp coriander+
1tsp Mustard+1 cardommom+10 cashews

Garam masala--------------1/2 tsp

Green chillies---------------6

Salt---------------------------to taste

Oil---------------------------5 tbp

DIRECTIONS:

1.Wash and slice each mushroom into half and soak in water.

2.Drain tofu and slice it along the center horizantally and fry for 5-7mins on medium heat till they turn golden brown on both sides.Turn off and slice into medium chunks.

3. Heat oil,add cumin,mustard seeds,chopped onions,green chillies,capscicum and fry till onions turn brown.

4.Add the ground powder.Fry for a minute.

5.Add drained mushrooms,salt,garam masala and fry for 5-7 mins.

6.Add tofu and saute for a minute.Cover and cook for 5 more minutes and turn off.

7.Garnish with chopped coriander and serve with roti/rice.

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VEG PUFFS--RM#2

DAY24 OF RM#2


INGREDIENTS: Makes 4 puffs

Puff Pastry Sheets------------Four 5"x5" sheets from a pack of 10(I used Jecky's Best)

Potato-------------------------1 large one

Carrot-------------------------1 peeled,chopped finely
Green peas------------------- handful
Green chillies-----------------2

Ajwain Seeds-----------------1/2tsp crushed

Coriander leaves-------------1 tsp chopped

Shahjeera--------------------1/2 tsp

Pepper Powder--------------1/8tsp

Chilli powder-----------------1/4tsp
Masala powder---------------1/2 tsp(I used homemade pavbaji masala)
Salt---------------------------to taste

Oil----------------------------4 tbp

DIRECTIONS:

1.Place the pasty sheets out of the freezer for about 35-45 mins .Meanwhile start preparing the curry for the filling.

2.Clean,peel and cube the potatoes and microwave for 4-5 mins.

3.Heat oil in a pan.Season it with Shahjeera,pepper powder,chilli powde,crushed ajwain.

4.When they are fried properly add the chopped carrots,microwaved potatoes and green peas ,salt.Fry till they are tender.

5.Add the remaining ingredients--masala powder,coriander powder,chopped coriander and fry for 5 more mins and turn off.

6.Preheat oven to 400F for 3-4 mins and Place a tbsp or more of the filling on the sheet and slightly seal the open edges with very little water.Stuff all the puffs and place in oven on lined baking tray for 25-35 mins or until they turn nice light brown.

7.Remove from oven.Cool and serve after 5 mins with ketchup or any dip.

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1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna10)Ruchii11)Anu12)Kamala13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani24)Roochi25Karuna

COCONUT RASAM--RM#2

DAY23 OF RM#2

This was something i came up with a longback bookmarked recipe from Saagari of Indian Cooking.We usually have either sambar/tomato rasam/pepper rasam with rice along with a curry for our lunch .I for some unknown reason limited my cooking skills towards rasams/samabar to just these three or once in a while pineapple rasam(only if i have some left in).Just a few days back i made this and it was a huge hit........I just followed hers exactly except for the toor dal..Its something different than the usual one's.Try i and am sure you'll like it!!

INGREDIENTS:

Toor dal--------------------1/4 cup uncooked

Coconut milk---------------2 cups

Green chillis----------------4-5

Cumin,Mustard seeds------1 tsp each

Turmericpwd--------------1/4 tsp

Red chillis------------------2

Garlic----------------------3 pods crushed

Curry leaves---------------few

Hing-----------------------a pinch

DIRECTIONS:

1.Wash and soak toor dal for 30 mins and pressure cook with green chillis until soft and keep aside till cooled down.(I usually grind the pressure cooked&cooled dal rather than mashing it.)

2.Heat oil in a sauce pan add cumin seeds,mustard seeds,curry leaves, red chilllies ,garlic,hing.

3.Fry till slight brown and add coconut milk,toor dal.Add water/tamarind juice if you feel the mixture is too thick.

4.See that the heat is medium low else it curdles.Add turmeric,salt and simmer for 5-7 mins.

5.Whe done turn off and serve with rice.

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CAULIFLOWER PACHADI / PICKLE--RM#2

DAY22 OF RM#2


INGREDIENTS:

Cauliflower ---------------1 medium sized

Carrots-------------------4 long (optional)

Mustard seeds------------1-1/2 tsp+1/2 tsp

Urad dal------------------1 tsp

Fenugreek seeds----------1 tsp

Chilly powder-------------1/4 to 1/2 cup(depending on the spiciness u prefer)

Garlic---------------------4 pods

Cumin seeds--------------1 tsp+1/2 tsp

Lemon Juice--------------from 3 big juicy ones - adjust accordingly

Oil------------------------1/4 cup

Salt-----------------------As required

DIRECTIONS:

1.Wash & cut cauliflower into small florets and carrots (optional) into 1 inch long pieces and let them air dry on a paper towel or on a dry cloth.

2.Leave them for about an hour aside to let them dry.

3.Dry fry Mustard seeds,fenugreek seeds,1tsp cumin seeds and grind them into powder.

4.Take chilli powder in bowl and pour hot oil & mix them.The temperature of the oil should make the chilli powder fry on its own. (U'll hear the BUSSS sound).

5.Once its mixed well, add the above ground powder, fresh grounded garlic, and florets.

6.To this mixture, add salt & lemon juice.Fry 1/2 tsp cumin seeds,1/2 tsp mustard seeds,urad dal in 1tsp of oil till nice brown and transfer to the mixture.Mix well.

7.Let it stand outside for 2 days till the florets are seasoned well and cauliflower,carrots are slight crunchy.

8.Later refrigerate it. It will last for about a month.Serve with rice/any bfast.

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ALMOND BANANA DRINK--RM#2

DAY21 OF RM#2


We usually have a small portion of either of these fruits ---Oranges, Nectarines, Apples, Mango , Watermelon, after our daily dinner,but never this high sucrose content fruit.I was so much used to eating the small variety bananas(called as chekkarakeli) we usually get in Andhra side and never even considered have one(the normal sized banana) once in a while.I dont know why am so obsessed with those small varieties....But that sure is the difference in the taste that keeps me away from the normal ones.Somehow i was attracted to these greenish-yellow spotless bananas and madethis drink,baked muffins before they turn black.

INGREDIENTS:

Banana----------------1 ripe but still yellow!!

Almonds meal---------4 tsp or 10 almonds whole

Milk------------------1 cup(Boiled and cooled)

Cinnamon-------------1/2 tsp

Honey----------------3-4 tsp(or more if required)

Vanila extract--------1/4 tsp

DIRECTIONS:

1.Use almond meal or microwave the whole almonds for 4 mins and peel the skin.Grind to a coarse paste.

2.Add banana slices and blend till nice smooth paste.

3.Add milk,vanila extract,honey and cinnamon.Blend together again for a minute.

4.Transfer to serving glass with ice cubes or refrigerate.

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COLLARD GREEN'S CURRY--RM#2

DAY 20 OF RM#2

I really take care that we consume a lot of leafy vegetables and fruits in our diet.Its been three weeks since we had Spinach/other leaves in our meals.So the other afternoon i started out for a little bit of shopping, but was not sure where i was going ,i simply drove to one of the grocery store just 3 miles away. What a time!!They were out of spinach...what else.....i couldnt go back ....so thats when i found this leafy veggie.I made it the next day.I couldnt find much of recipes on this so decided to go with the usual spinach recipe i make very often.It reallytook me a long time to cook bcoz its tough stems.So the next time i just used the leafs avoiding them and added amchur,tomato to disguise its very slight nutty-bitter taste.Since then it found a corner in my refrigerator.

INGREDIENTS:

Collard Greens------------------2 bunches

Onions--------------------------1 big chopped

Tomato--------------------------1 big one boiled,skin peeled and chopped

Garlic----------------------------5 pods chopped

Turmeric-------------------------1/2 tsp

Green chillies--------------------6

Cumin,mustard seeds----------1/2 tsp each

Cumin pwd----------------------1 tsp

Cloves---------------------------3 crushed and powdered

Amchur powder----------------1/2 tsp

Curry powder-------------------1 tsp

Oil-------------------------------5 tbp

Salt------------------------------to taste

DIRECTIONS:

1.Wash the collard greens thoroughly along with the stems.Remove the stems that run down from the top to bottom by folding it along the the length of the stem and slicing the leaf down with a knife discarding the stem.

2.Repeat this with a stack of 6-8 leaves. slice them into 1/2 innch thick slices.

3.Heat oil.Add cumin,mustard seeds,garlic chopped,green chillies and saute.

4.Add onions and saute till nice brown.Drop in sliced leaves slowly in batches.

5.Keep mixing till all the leaves are wilted and cover.Cook on medium-low for 20 mins mixing once for every 5 mins.

6.Add salt,turmeric,crushed cloves,chopped tomato and cover.Cook for another 10 mins sirring well in beween.

7.Add amchur powder,cumin powder,curry powder.Cook coverd for another 10 mins.

8.By this time the leaves almost turn dark and thouroughly cooked.Add chopped coriander leaves and turn off.Serve hot.

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1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna10)Ruchii11)Anu12)Kamala13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani24)Roochi25Karuna

BADAM MILK--RM#2

DAY19 OF RM#2

INGREDIENTS:

Almonds/Badam-----------1/4 cup

Boiled Milk-----------------2 cups+2 tsp

Sugar------------------------1/2 cup

Saffron----------------------few strands

Cardamon-------------------1/4 tsp pwd

Nutmeg pwd----------------1/8 tsp

DIRECTIONS:

1.Soak the almonds in water overnite and blanch in microwave on high for 4 mins.

2.Cool down and peel off the skins and place in blender.

3.Soak saffron threads in 2tsp of milk for 10 mins and pour in the blender.Make a very thick and smooth paste with small amounts of remaining 2 cups of milk.

4.Make sure the paste is real smooth ,not even slightly coarse.Take as much time as possible to get that consistency else you will find an uneven nutty drink.

5.Once u get a smooth dough like consistency add the cardommon pwd,milk,nutmeg pwd,sugar and blend for a minute or two .

6.Transfer to serving glasses and garnish with saffron,nuts(if u love them in ur drink)

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SAFFRON RICE--RM#2

DAY18 OF RM#2


INGREDIENTS:

Rice-----------------2 cups

Saffron--------------1 tsp

Turmeric------------1/8 tsp(optional)

Ghee/butter---------1 tbp

Cloves---------------4

Cinnamon------------1 ..2"stick

Cardommon---------2

Salt------------------as required

Cashews/almonds---1 tsp optional

DIRECTIONS:

1.Wash and soak rice 15 mins prior to cooking.Place the saffron in 3tbp of hot boiled milk Soak for 10 minutes.

2..Meanwhile, heat the ghee over moderate heat and add cinnamon,cardommon, cloves and stir well.

3..Add the cashews(if required)and saute for about 5 minutes.

4.Add the soaked-drained rice and stir for about 5 minutes. Pour in the 3-1/2 to 4 cups of boiling water, salt depending on the rice ur using.

5.When it comes to a boil add the saffron + soaking water. Stir gently. See if turmeric needs to be added.

6.Cover, reduce heat, and cook till the rice is cooked. Fluff and serve hot.

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1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna10)Ruchii11)Anu12)Kamala13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani24)Roochi25Karuna

EGG PODIMAS --RM#2

DAY17 OF RM#2


INGREDIENTS:

Eggs------------------------------4 to 6

Onion----------------------------1 big one chopped

Green chillies-------------------4-6 chopped

Turmeric powder---------------½ tsp

Garam masala------------------1/2 tsp

Cumin,Coriander pwd---------1 tsp each

Cumin,mustard seeds----------1/2 tsp each

GingerGarlic pst----------------1 tsp

Coriander leaves----------------few

Curry leaves--------------------few

Salt------------------------------to taste

Oil-------------------------------6 tbsp

DIRECTIONS:

1.Heat up a pan with oil and add mustard,cumin seeds.

2.When they start to crackle add curry leaves, green chillies, chopped onions, and a little bit of salt.

3.Sauté till the onions become transparent and then slightly start turning brown.

4.Then add turmeric powder,gingergarlic paste.Sauté for 2-3 mins or till fried. Then add the garam masala,coriander powder and mix well.

5.Now beat all the eggs in and just breakup the yolk a bit.Add in little more salt and let it stand on medium heat uncovered for 8-10 mins.

6.By this time the eggs are cooked almost halfway through and the top is still uncooked.Slightly try to turn the top uncooked portion bottom side by breaking up a little and turning.

7.Now let it again stand undisturbed for 5-7 mins .Then the eggs began to set and gets cooked up to the heat.Stir up a bit breaking them up to egg pieces as you require them to be.

8.Add in cumin powder,coriander leaves and cook for 2-4 mins.Turn off and serve .

Check out what others have in.....

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna10)Ruchii11)Anu12)Kamala13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani24)Roochi25Karuna

MOOLI PARATHA--RM#2

DAY16 Of RM#2


INGREDIENTS:

White Radish/mooli--------------2 big ones

Green chillies----------------------3

Grated ginger----------------------1 tsp

Chopped garlic--------------------1 tsp

Coriander leaves------------------3 tbp chopped

Wheat flour-----------------------2 cups

Salt-------------------------------- to taste

Oil---------------------------------1 tbp+for frying(optional)

DIRECTIONS:

1.Peel and grate the radish.The grated radish usually contains a lot of water.So squeeze tightly it between your two hand to remove the excess water .

2.Add grated ginger,chopped garlic,chopped coriander leaves,salt to the squeezed radish.mix thoroughly and leave to marinate for an hour in an airtight container.

3.Again sqeeze well to remove the juice after marination.Can add this juice to the chappati flour instead of plain milk/water.

4.Make a soft dough with flour and water/squeezed radish water and add tbp of oil,pinch of salt.Knead for 2 mins and leave aside covered for 10 mins.

5.Knead well for minimum of 5 mins and roll out just very small parathas and place tsp/more of the radish mixture and close it the way u are comfortable.(i bring up the ends and seal it).

6 .Roll out the dough with a rolling pin dusting with some flour as you keep rolling.

7.Roast on a hot griddle as the way you fry chapathis making it evenly cooked with a little oil if required.

8.This tastes real good even if eaten as it is or with just a plain yougurt.

Check out what others are cooking.....

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna10)Ruchii11)Anu12)Kamala13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani24)Roochi25Karuna

RAJMA / KIDNEY BEAN RICE--RM#2

DAY15 OF RM#2



INGREDIENTS:


Rajma----------------------------------1/4 cup(unsoaked one)


Rice------------------------------------2 cups


Tomato--------------------------------2 big and ripe


Shallots---------------------------------4


Green chillies---------------------------4-5


Mint leaves-----------------------------1/2 cup packed


Cumin,mustard seeds-------------------1/2 tsp each

Ginger-garlic paste----------------------1 tsp


Salt-------------------------------------to taste


Oil--------------------------------------5 tbp


2Bayleaves+2 Cloves+
2Black Cardommon+2tsp urad dal+
1tsp cumin seeds------------------------roast and grind

DIRECTIONS:


1.Wash and soak rajma 6 hrs and pressure cook with 1 cup water.Drain out the water and use.

2.Wash,soak and Cook rice till done.Keep aside and let it cool down.

3.Heat oil in a pressure cooker and add cumin,mustard seeds,chopped shallots and fry till tender.



4.Add slit green chillies,mint leaves.When the leaves wilt add ginger gralic paste and fry till fried.



5.Add the ground paste,tomato chunks and cooktill they turn soft.



6.Add in cooked rajma and fry for 2-3 mins.Add the cooked rice,salt to it and mix well.



7.Fry for few mins and turn off,garnish with coriander leaves and serve.

Check what others are cooking...

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna10)Ruchii11)Anu12)Kamala13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani
24)Roochi
25)Karuna

ROAST DOSA--RM#2

DAY14 OF RM#2

I Really have no choice when it comes to breakfast.I love to have a light one that

makes my digestive system situp by the time of lunch.Thats quite contrary with my

hubby.He fancies about all kinds of breakfast....Dosas.Idlis. Othappams.... whatnot?..
I avoid Poori,Vadas...all oily bfasts....He was the king for the first few months of our

married life.I used to get up in the morning to see that he goes by time with a hearty

bfast.He thought he was so lucky to have someone so dedicated like me......his

married colleagues envy upon him...... That was it.....THE END.!.....Day by day i

started extending my sleeping hours leaving him make his own cereals/bread

toast.He didnt complain.He thought i was so tired with the cooking/house

work.Slowly he started adjusting to all these, thinking (Life)Breakfast is not as

beautiful as it seems! Then somewhere in the mid of march i had few elderly guests at

my place for a couple of weeks.I had to get up and make the Breakfast ready by the

time they woke up.Thats it.......THE BEGINNING of Part2!.......He started

complaining about those days in front of my guests and sometimes with my in-

laws.....That was so embarassing....... Thats it I made a treaty with my hubby ....

Dosas,Idlis,or whatever Indian Breakfast on each Weekend and Toast,Cereals,

Buns,Pancakes,Waffles, on Weekdays.......

So here this is something so crispy and can be made once in a while .It can also be

eaten with Potato filling/Onions.

INGREDIENTS:

Raw Rice------------------2 cups

Cooked rice----------------4tbp

Urad dal-------------------3/4 cup

Red gram dal--------------2 tbp

Channa dal----------------2 tbp

Green Gram dal-----------2 tbp

Fenugreek seeds----------1 tsp

Salt-----------------------as required

Oil------------------------for frying

DIRECTIONS:

1.Wash and Soak all of them except oil,salt in warm water for minimum of 6 hrs.

2.Make sure you soak in the morning so that you can grind early in the evening allowing more time to ferment.

3.Grind to a thick dosa batter consistency using the less soaked water.When you touch the batter between your fingers you should be able to feel the slight rice grain particles.Donot make it too smooth.

4.Donot add water/salt at night.Transfer to a medium container sufficient enough to allow for fermentation.

5.For fermentation place ina real warm place.Place on the opposite side of the burner on which ur cooking for some time to allow transfer of heat or Place in a preheated oven with baking tray underneath to avoid spilling overnite.

6.In the morning mix thoroughly and add salt,baking soda and see if water is needed.Else continue with making dosas on a nonstick pan with oil/butter on medium heat till nicely roasted on both sides.

7.Serve with chutney/podi/sambar.

Check out what others are serving...........

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna10)Ruchii11)Anu12)Kamala13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani24)Karuna25)Roochi

CHIVDA

DAY13 OF RM#2

Chivda is a North-Indian snack that is usually made in bulk to be eaten over several

days which are often enjoyed at tea-time.My mom never made these as we were more

addicted to the Haldiram's snack than to my mom's chivda.Moreover she's not that

good in making them:).One of my friend who happens to be a North-Indian helped

me in learning how to make it.I usually have a jar in my pantry for our hungry-

evening or for any unexpected guests.But they usually get to the bottom by the time

when a guest arrives...OOps... Can't help it!!

INGREDIENTS:

Thin poha--------------------3 cups

Peanuts----------------------1/4 cup

Raisins-----------------------2 tbp

Cashews---------------------10 broken

Dried Coconut---------------5 flakes broken

Dalia--------------------------3 tbp

Fennel seeds/Somp---------1/2 tsp

Curry Leaves----------------10

Turmeric---------------------1/4 to 1/2 tsp

Red chilli powder------------1/2 tsp

Salt----------------------------to taste

Sugar--------------------------1 tsp

Oil-----------------------------4tbp

DIRECTIONS:

1.Sift poha few times using a big colander to discard the powder.

2.Heat oil in a large kadai.Fry cashews,raisins,peanuts,dalia,curry leaves,coconut flakes seperately one after the another till nice light brown.(As cashews,raisins,coconut tend to fry quickly).

3.Transfer them and add fennel seeds,turmeric,chilli powder,salt,sugar to the same oil and fry for 2-3 mins.

4.Add poha and reduce heat to med-low and stir till the poha gets coated with turmeric,chilli .In case u see few white ones add little more turmeric,drops of oil and mix.

5.The end result should be a nice light yellowish and crispy poha after 5-8 mins.See that all the salt and sugar is completely melted.Else slightly sprinkle with water.

6.Add in the fried mixture(In step2) and mix nicely withut breaking them.

7.Cool down.Store in air-tight container and serve whenever hungry!!!!

Checkout the fellow runners.......

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna10)Ruchii11)Anu12)Kamala13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani