Mattar Paneer / Paneer-Peas Kurma

I can have any dish with paneer..I love this particularly because it also has peas in it.This accompanies perfectly with naan..Both paneer and peas are rich sources of protein and hence this is a healthy one too.It is prepared with ease consuming less cooking time..Here is the recipe..

                              

Ingredients

Onions - 2
Cooked peas - 1/2 cup
Paneer cubes - 1 cup
Fresh cream/yoghurt - 1 cup
Bay leaves - 1
Cloves - 3
Cardamom - 2
Cinnamon - 1 inch piece
Garlic - 2 cloves
Chilli powder - 11/2 teaspoon
Coriander powder - 1 tablespoon
Tomato puree - 1/4 cup

Directions

Peel and slice the onions into medium sized pieces.
Saute it in a little oil till it turns brown in colour.
When it cools grind it to a smooth paste and mix it along with the cream/yoghurt.
Deep fry the paneer cubes in reduced flame till golden yellow colour.
Then add the paneer cubes to lukewarm water and set aside.
Heat oil in a pan and add the spices, Chopped garlic and the ground onion paste.
Stir in reduced flame till the oil floats on the top.
Add the coriander powder, chilli powder,salt and the tomato puree.
Cook for a few more minutes,add cooked peas and the fried paneer cubes.
Bring it to a boil and remove from heat.
Serve hot garnished with chopped coriander leaves.

                                

My dear friend Uma had showered me with this award..Thanks a lot Uma..I am too happy to get wonderful friends in the blogosphere..Passing this award to all who have been with me here and developed my passion for cooking

                                               

Today is the last day of Recipe Marathon..It was indeed fun blogging everyday..Kudos to Dhivya and Siri..Got many good friends while running this marathon..
Recipe Marathon Day 15 menu

Lakshmi - two rice peas pulao
Dhivya - Sago fritters
Bhags - Kandyache Thalipeeth
Raaga - Wheat flour dosas
Siri - Meatless Nargisi kofte
Arundati - Spinach with corn
Srivalli - Ridgegourd peel chutney
Swati - Mixed veg Egg bhurji
Ranji - Watermelon juice

                                                

Orange Cake with cream cheese frosting

I made this cake for my dear hubby's birthday last week..It was one of the best cakes I ever made and had..It turned out soft,moist and fluffy and the enticing aroma of the cake filled the house andI was happy I made it..We loved the flavor and kick the orange gave to the cake..I tried frosting it on my own for the first time and it wasn't disappointing..I also tried my hand at icing the cake with chocolate..I could'nt take a picture of the entire cake as I had no time and it was prepared in a hurry..Here goes the recipe for my orange cake..

                             

Ingredients

All- Purpose flour - 2 cups
Baking powder - 3 teaspoons
Sugar - 2 cups
Eggs - 3
Softened butter - 50 grams
Orange zest - 2 tablespoons
Orange juice - 1 cup

For the frosting

Cream cheese softened - 1 cup
Sugar - 3/4 cup
Orange zest - 2 teaspoons
Orange juice - 1 tablespoon

                                

Directions

Preheat oven to 180 degree C.
Prepare the baking cake pan by lining with parchment paper..This helps in easy removal of the cake from the pan and also it helps in easy cleaning.
Sift flour, baking powder into a large mixing bowl.Add the eggs, sugar, butter, orange zest and juice to the dry ingredients and whisk into a smooth thick mixture.
Pour the cake mixture into the cake mouls and even it out with a spatula or back of spoon.
Bake for 45 minutes until you get a golden brown crust.
Test the cake in the middle with a toothpick or fork.The cake is done when it comes out clean.
Allow the cake to cool in the mould itself.Run a knife along the sides and then remove the cake.
Allow the cake to cool completely before frosting it.

Frosting

The cream cheese gives a wonderful taste to the frosting.Mix all the ingredients together until they turn thick and creamy.Spread the frosting evenly over the top and sides of the cake.
The cream cheese can also be replaced by softened butter.

Recipe Marathon Menu Day 14

Raaga - Raspberry raisin Ring
Dhivya - Dried blueberry Vol-au-vents
Ranji - Vaighanache Upkari
Lakshmi - Hot Chocolate
Siri - Thali hui Bhindi
Srivalli - Seru Keerai paruppu and beetroot stir-fry
Swati - Chicken Kheema masala
Arundati - Mushroom rolls

Black Eyed beans curry

I had no vegetables in hand and was tired making the same dhall and sambhar..Had these pretty black eyed beans and decided to make a curry using it..This is my own recipe and it came out pretty well..They pair well with both rice and chapathis..Here goes my version of the black eyed beans curry..

                             

Ingredients

Black eyed beans - 1 cup
Onion (large sized) - 1 finely chopped
Tomato - 2 finely chopped
Garam masala - 1 teaspoon
Coriander powder - 2 teaspoons
Cumin powder - 1 teaspoon
Salt to taste
Oil - 2 spoons
Salt to taste

Directions

Pressure cook the beans with enough water until three whistles.Drain the water and keep aside.Heat oil in a pan and add cumin seeds.Once they start sputtering add the chopped onions..Once they turn translucent add the chopped tomatoes and allow it to cook for 2 minutes.Add the ginger garlic paste and again cook for a minute..Add the Coriander powder,cumin powder and garam masala and the cooked beans..Add enough salt to taste and one cup of water..Bring it to a boil and then simmer it for about 7 to 8 minutes until all the flavors blend together..Garnish with cilantro..Serve hot with rice or chapathis.

Recipe marathon menu Day 13

Bhags - Oat bars
Dhivya - brown rice patties
Ranji - Chocolate chip Banana Bread
Siri - Mango art and cabbage poriyal
Swati - Aloo Parwal ki Sabzi
Raaga - Spaghetti in Bechamel sauce
Arundati - Parathas
Srivalli - Chicken Masti
Lakshmi - Mor Kootu

Tomatillo Salsa

I love salsa and can have it along with anything and at anytime..When we go to any mexican restaurant I enjoy having the salsa more than anything else I order..I wanted to try this tomatillo salsa and they were too good though a bit different in taste considering the normal tomato salsa..Here goes the recipe..

                                

Ingredients

Tomatillos (medium sized) - 5
Onion (medium sized) - 1/2
Coriander leaves - 1/4 cup chopped
Vinegar/lime juice - 3 tablespoons
Green chillies/Jalapenos - 2
Sugar - 1 teaspoon
Salt to taste

Directions

Line a baking tray with foil and place the tomatillos.Drizzle some oil over them and allow it to broil for about 10 minutes until the skin starts turning black..This step can also be done in stovetop..Heat oil in a pan and add the tomatillos..Keep tossing them for about 3 to 4 minutes until the skin turns black..Chop the onions and chillies roughly..Combine all the ingredients in the blender to get a coarse paste.If you prefer the salsa to be smooth puree it well.Serve with tortilla chips,burritos,tacos or any food of your choice..

                              

 Recipe marathon Day 12 menu

Dhivya - Couscous with Moroccan Tagine
Bhags - Hummus
Raaga - Peerkangai Thuvayal
Lakshmi - Varuthu araitha kootu
Ranji - Puttu and kadala
Arundati - Cook up rice
Siri - Tindora rice
Swati - Paneer Jalfrezi
Srivalli - Mango Sevai

Carrot Muffins

I had some carrots which had to be used soon..Deciding to make something different I was on a hunt for recipes..Landed upon muffin recipes..And that is how this carrot muffin came alive..This muffin is loaded with flavorful ingredients like toasted nuts, sweetened coconut and grated carrots. It turned out soft and moist and of course delicious too..I had it with store brought frosting and some with a topping of whipped cream..Here goes my carrot muffin recipe..

                             

Ingredients (18 to 20 muffins)

Grated raw carrot - 2 cups
All purpose flour - 2 cups
Sugar - 11/4 cups
Walnuts/Pecans toasted and coarsely chopped - 1/4 cup
Baking soda - 1/2 teaspoon
Baking powder - 1 teaspoon
Ground cinnamon - 1 teaspoon
Salt - 1/2 teaspoon
Eggs - 2
Grated coconut - 1/4 cup
Vanilla extract - 1 teaspoon
Vegetable oil - 1/4 cup

Directions

                            

Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant.Chop them coarsely.Peel and finely grate the carrots.
Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 18 muffin cups.
In a large bowl whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut.
In a separate bowl whisk together the eggs, oil, and vanilla extract.
Fold the wet ingredients, along with the grated carrot, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pans and cool completely on a wire rack before frosting.
 
                               


Sending this Monthly Mingle - Appetizers & hors'Doeuvres hosted by Mansi

Recipe marathon Day 11 menu

Bhags - Chitrannam
Ranji - Fish Cutlet
Raaga - Potato Mushroom Cakes
Lakshmi - White chocolate truffles
Srivalli - Sadda roti
Dhivya - Spinach Cheese swirls
Swati - Arbi and Nutrinuggets in tomato gravy
Arundati - Tosca Cake
Siri - Eggplant rice

Sending this to AWED American hosted by Dhivya

Vendakkai pulikuzhambu / Ladiesfinger curry

I have a crown yet I am not the king
You cut my crown and feet off with a fling

I carry lots of eggs, yet I nothing but a veggie
Even with all that I am thin and long not pudgy

I am green and I am gooey
If u dont pay attention, I will make your dish go mushy and chewy

I do good to your health and to you brain
Which is what your elders told you without refrain
Now its up to you to think and guess
To who I am ...Cos I am good too and no less.

Did you guess what is that????
Yes it is the great Ladiesfinger/Okra..
This was the riddle I had to crack for the Open Sesame event held at the Dining Hall..





It was fun participating in the event and I was able to guess the answer immediately with my hubby's help..Here is the dish I prepared with okra..It is none but the authentic Pulikuzhambu/Okra in tamarind sauce..Here goes the recipe..

Ingredients

Ladiesfinger - 250 grams
Onion - 1 medium sized
Green chillies - 2
Mustard seeds - 1 teaspoon
Urad dhall - 1 teaspoon
Curry leaves - 1 sprig
Garlic - 3 to 4 pods
Coconut shredded (optional) - 1 tablespoon
Sambhar powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Tamarind extract - 2 tablespoons
Salt to taste
Oil - 2 spoons

Directions

Cut the ends of the ladiesfinger and wipe them dry..Chop them about half inch thick..
Heat a teaspoon of oil and add the ladiesfinger..Saute them until all the sliminess disappears for about 3 to 4 minutes..Keep it aside..
Now heat oil in a pan and add the mustard,cumin, urad dhall and curry leaves..When the start spluttering add the onions, green chillies and garlic and saute till they turn translucent..
Now add the ladiesfinger followed by the turmeric powder and sambhar powder..Add the tamarind extract and salt..Also add 1 cup of water and bring it to a boil..Cover and cook for about 6 to 7 minutes until the ladies finger gets cooked completely..
Serve hot with rice..



Recipe Marathon Day 10 Menu:

Siri - Green Tea
Valli - Sadda dosa
Dhivya - Choco-date and walnut brownies
Ranji - Chicken drumettes
Swati - Amritsari Chole Bhature
Arundathi - Saffron Risotto
Bhags - Tzatziki
Raaga - Spinach in Coconut Milk Gravy
Lakshmi -Roasted Eggplant Wafers

Ginger Chutney

Ginger is found to have both culinary and medicinal uses..It is mainly used as a spice in cooking and it is said to stimulate gastric juices and provide warming and soothing effects for colds and coughs..Ginger is an excellent natural remedy for nausea, motion sickness, morning sickness and general stomach upset..I generally add a little ginger to my tea everyday...I came upon this ginger chutney in m friend Uma's blog and tried it..I made it with a little variations and we liked it a lot..We had it with adai dosai and it really complemented it..Here goes the recipe..



Ingredients

Ginger (chopped) - 1 cup
Onion - 1 small sized
Bengal gram - 2 teaspoons
Urad dhall - 1 teaspoon
Cumin seeds - 1 teaspoon
Turmeric powder - 1 teaspoon
Sugar - 1 teaspoon
Tamarind extract - 1 teaspoon
Red chillies - 3
Salt to taste
Oil - 2 teaspoons

Directions

Wash and peel the ginger and chop it finely..Also chop the onions..
Heat the oil in a pan and add the cumin seeds,urad dhall and bengal gram..Once they start spluttering add the chopped ginger and onions and fry for about 3 minutes until the onions turn translucent and the ginger starts changing its colour..Allow them to cool completely..
Blend them together along with salt,sugar,turmeric powder and tamarind extract..
Serve with idlies, dosas or rice..



Sending this to Your Recipe Rocks hosted by Madhuram and Spicy Fiery Chutney event..Thanks a lot Uma for the recipe..Your recipes really rock!Especially your chutnies..

Recipe Marathon menu for Day 9

Siri - Baked Home Fries
Srivalli - Pearl millet Jaggery pancake
Dhivya - Masala Oil
Ranji - Dal makhani with Jeera rice
Swati - Oats Upma
Arundathi - Cutlets
Bhags - Tofu Coconut soup
Raaga - Onion Chutney

Milagai Bhajji /Chilli bhajji

I drool whenever I hear this name-milagai bhajji..It brings flashes sweet memories across my mind.Whenever I happen to go to Elliot's beach in chennai with my friends we used to have this..We also used to have a plate full of assorted bhajji's and this one was my favorite..We used to chat about endless topics while relishing this..Here goes the recipe for this spicy and delicious snack..

                             

Ingredients

Gram flour / Besan - 1 cup
Rice flour - 3/4 cup
Chillies/Jalapenos of your choice - 8
Chilli powder - 1 teaspoon
Asafoetida / Hing - 1 pinch
Baking soda - 1 pinch
Salt to taste
Oil for frying

Directions

Mix all the ingredients along with enough water and bring to a batter consistency..
Dip the chillies in the batter and deep fry them till it turns golden brown..Jalapenos can also be used depending on your spice level..It can be also be stuffed with boiled and mashed potatoes before frying..Serve hot as it is or with ketchup..

                             

Arundati - Channa masala
Siri - Sunshine punch
Srivalli - Rava Upma
Raaga - Tomato Red Pepper Soup
Ranji - Mango Kulfi
Dhivya - Kidney Bean rice
Lakshmi - Roasted Sepakizhangu
Swati - Bucking Bronco

Rava Kesari

We celebrated my hubby's birthday last tuesday and I made this sweet that evening..I have made this sweet several times but hasnt come out well..This is my grandma's recipe and it came out really too well..My grandmother is really an expert in making this..This sweet always makes its presence at home when someone's birthday is celebrated..

                            
 
Ingredients

Semolina / Rava - 1 cup
Sugar - 11/2 cup
Water - 2 cups
Ghee -1/4 cup
Kesari powder - 1 pinch
Cardamom powder - 1 teaspoon
Cashews and raisins

Directions

Add a teaspoon of ghee in a pan and roast the cashews and raisins and keep aside..In the same pan add the rava and a teaspoon of ghee and roast until it gives a nice aroma and set aside..
In a non-stick pan, bring to a boil 2 cups of water and add the cardamom powder, kesari powder and sugar..Once the sugar dissolves add the semolina little by little and keep on stirring to prevent the formation of lumps...This should be done in medium-low heat..Add the remaining ghee..When the ravai gets cooked switch off the heat and garnish with roasted cashews and raisins..

                            

Recipe Marathon Day 7 menu

Lakshmi - Pudhina Satham
Srivalli - Puliyodharai
Siri - Egg Puffs
Arundati - Steamed wontons
Dhivya - Beet hummus
Ranji - Papdi Pizza
Swati - Momos / Dimsums
Bhags - Baingan Curry

Sending this to Think Spice:Think Cardamom hosted by Easycrafts

                                           

Cauliflower-Peas Poriyal

I love cauliflower and I can have it in any form..This is an easy dish made with cauliflowers and green peas..Goes well with any kind of rice or chapathis..Here is my version..

                          

Ingredients

Cauliflower - 1
Peas - 1 cup
Onion (medium Sized) - 1/2 chopped finely
Chilli powder - 2 teaspoons
Turmeric powder - 1 teaspoon
Mustard seeds - 1 teaspoon
Urad dhall - 1 teaspoon
Salt to taste
Oil - 2 spoons

Directions

Wash the cauliflower in salt water..Cut them into small florets..Chop the onions finely..Heat oil in a pan and do the seasoning with mustard and urad dhall..Add the onions and saute till they turn translucent..Add the cauliflower florets and saute for a while..Add the chilli powder,turmeric powder and salt and cook covered for 6 to 7 minutes adding a little amount of water..Then add the green peas and cook for 2 more minutes until all the water has evaporated..
Tastes best with rice and dhall..

                             

Recipe Marathon Day 6 menu

Arundati - Raspberry and blueberry muffins
Srivalli - Onion Chapathis
Siri - Tomato-coconut chutney
Swati - Mint Coriander Chutney
Lakshmi - Kashayam
Raaga - Vegetable Focaccia
Ranji - Jhovan
Dhivya - Vegetable chips
Bhags - Baked Chapathi

This goes off to Weekend herb blogging hosted this weel by Sweetnicks

Carrot Rice

This is a rice I newly experimented and it turned out to be a great hit at home..I had a bag of carrots in my refridgerator waiting to be used up soon..So I decided to make rice with carrots..I was wondering if the carrots would make the rice too sweet but it turned out good thanks to the wonderful spices..It is a one pot meal and makes a quick meal too..

                             

Ingredients

Rice - 2 cups
Carrots - 1 cup grated
Onion - 1 medium sized chopped
Cumin seeds - 1 teaspoon
Green chillies - 3 or as per spice level
Ginger- garlic paste - 1 tablespoon
Oil/ butter - 3 spoons
Coriander leaves for garnishing

Directions

Heat oil in a pressure cooker and ass the cumin seeds..Once they start spluttering add the chopped onion and saute well till they turn translucent..Add the ginger garlic paste and chopped green chillies and saute for a minute till the raw smell disappears..Add the grated carrots and again saute for a minute.Add the rice (preferrably basmati) and mix it along with all the ingredients..Add required amount of salt and water(for 2 cups basmati rice:4 cups water) and cook until rice is done..garnish with coriander leaves..

                                

Recipe Marathon Day 5 menu

Dhivya - Fried Herb mozarella
Siri - Hash brown melts
Swati - Aloo Gobhi
Arundati - Bell pepper curry
Lakshmi - Mango fool with Nutmeg
Ranji - Banana chips
Srivalli - Andhra mutton pepper fry
Bhags - Spanakopitta

My dear friend Swati from Chatkor has passed on this award to me..AM really feeling so happy Swati..And you Rock Girl..

                              

Am passing this on to these friends who rock with their wonderful recipes

Kamala, Uma, Dhivya, Cham, Madhuram, Suma, Madhavi, Shubha

This goes off to Srivalli's Rice Mela

Moong Dhall Sundal

This is a healthy snack and a delicious one too..I prepare this frequently in the evenings as a snack..It is filled with protein and minerals..Doesnt take much of time too..Here goes my recipe for moong dhall sundal..This is Day 4 of Recipe Marathon..

                         

Ingredients

Moong dhall - 2 cups
Shredded coconut - 1/2 cup
Onion (medium size) - 1/2 choppedGinger - 1 inch chopped
Red chillies - 3
Mustard seeds - 1 teaspoon
Urad dhall - 1 teaspoon
Salt to taste
Oil - 2 tablespoons

Directions

Pressure cook the moong dhall with enough water until three whistles..Drain the water and add the required amount of salt and st it aside..
Meanwhile chopp the onions and ginger finely.
Heat oil in a pan and add mustard seeds,urad dhall..Once they start spluttering add the onions and ginger and saute till they turn translucent..
Add this to the cooked dhall and mix well..Also add the grated coconut..
Moong dhall sundal is ready in minutes..

Recipe Marathon Day 4 menu

Siri - Moroccan Spaghetti
Srivalli - Kasar Kaya Vepudu
Raaga - Vegetable Dosa
Lakshmi - How to set curd
Dhivya - Banana cardamom bread
Swati - Neelam ji ki Teekhi aur Meethi Methi wali KADDU ki SABZI
Ranji - Methi leaves dosa
Arundati - Dipping sauces

Sour Cream Corn Cranberry muffins and a Click

I had some corn meal in hand and was searching for recipes to make muffins..I landed upon few recipes which used sour cream..They tasted too good with the addition of sour cream..I used the fatfree, light version of sour cream..I also added some dried cranberries for making them more sweet..Here goes the recipe and this is Day 3 of Recipe Marathon

                          

Ingredients

Cornmeal/cornflour - 11/2 cup
All purpose flour/maida - 1/2 cup
Milk - 1/4 cup
Softened butter - 1/2 cup
Light sour cream - 3/4 cup
Eggs - 2
Baking powder - 1 teaspoon
Baking soda - 1/2 teaspoon
Salt - 1 pinch
Sugar - 1/2 cup
Frozen corn kernals - 1/2 cup
Dried cranberries - 1/4 cup

Directions

Preheat oven to 4oo degree F.
Grease and flour muffin cups or spray with baking spray.
Whisk eggs with sour cream, milk, and melted butter.
In a mixing bowl, combine flour, cornmeal, baking powder, salt, soda, and sugar.
Stir the first mixture into the dry ingredients just until blended; fold in corn kernels and dried cranberries..

                            

Spoon the batter into prepared muffin cups, filling each about 2/3 to 3/4 full.
Bake the muffins for 20 to 25 minutes, or until tops are lightly browned.
Makes 12 muffins..

                            

Recipe Marathon Day 3 Menu

Siri - A middle eastern Appetizer
Swati - Stuffed Bell Pepper with makhani Gravy
Srivalli - Majjiga Mirapakaya, Moor milagai, Dahi Mirchi
Ranji - Blueberry muffin
Lakshmi - Onion Kulchas
Dhivya - Spicy rotis
Arundati - Grape Jam
Raaga - Raw Jackfruit Curry
Bhags - Vegetable stock

This is my entry for CLICK- Beans and Lentils hosted by Jugalbandi

                             
                                                       CLICK - Beans and Lentils

Sending this to AWED American hosted by Dhivya

Vegetable Puffs and Awards

Whenever I think about these vegetable puffs, I turn nostalgic and think of the days my dad used to get hot hot puffs from the bakery and we would be waiting for it..They were mostly got from the bakery and not prepared at home..But now that we get the puff pastries here it is an easy process to prepare these wonderful puffs filled with our favorite veggies..They serve as a perfect evening snack and we enjoyed it with tea..They serve as a perfect appetizer in any party..This is my entry for Recipe Marathon Day 2.But this is a very late entry I know, but my net connection was off yesterday so am posting this today..But felt it is better late than never..

                          

Ingredients ( For 2 puffs)

Puff pastry (thawed) - 1
Potato - 1 small sized
Carrot - 1
Green peas - 1/4 cup
Onion - 1/4 chopped
Garlic - 1 pod
Chilli powder - 1/2 teaspoon
Garam masala - 1/2  teaspoon
Cumin - 1/2 teaspoon
Salt to taste
Oil - 1 teaspoon

The ingredients are only for 2 puffs..Multiply it according to your requirements.

Directions

Boil the vegetables with enough water and salt until they turn soft and mushy.
In a pan heat the oil,add cumin,onions,garlic and saute for a while.Add the vegetables and saute until the water evaporates.Add the chilli powder,garam masala and required salt.
Allow the contents to cool completely.
Meanwhile allow the puff pastry to thaw according to the package instructions.
Preheat oven to 400 degree F.
Place the puff pastry over a slightly floured counter and thin it out a little with the help of a rolling pin.Cut the pastry into the size required for a puff and place a spoonful of the vegetable mixture and close the puff pastry from one end to the other and seal with the help of little water.
Apply some oil over the top of the pastry..This gives a nice golden colour to the puffs.
Bake for about 20 minutes or until they turn golden brown.
Enjoy with any ketchup and tea..

                          

Sending this to Monthly Mingle - Appetizers and Hors'Doeuvres hosted this month by Mansi desai and started by Meeta

                                         

Recipe Marathon Day 2 Menu

Siri - Kosambri
Lakshmi - Coconut Dosa
Srivalli - Home made Sambhar Powder
Raaga - Chickpea Sundal
Dhivya - Peas Pulao
Swati - Bread Upma
Bhags - Coffee Cake
Arundati - Pierogies


I am really elated to receive the following award from my dear blogger friends Uma..Thanks a lot Uma

                                              
                     “Nice Matters Award is for those bloggers who are nice people;
                 good blog friends and those who inspire good   feelings and inspiration.
                     Also for those who are a positive influence on our blogging world.”


Thanks to Uma,Swati, Kamala,Madhavi for showering me with the following award..Am really overwhelmed and you made me feel so special.

                                               

I would like to pass on this award to each and everyone who has spent time reading my blog and dropping your valuable comments..All your encouragement has helped me increase my passion for cooking and blogging..You all make my Day!!

Peas Kurma

This is a kurma which can be prepared with much ease and pairs very well with chapathis,rotis and also with parottas..It is almost like a vegetarian version of the chicken chalna served with parottas..It can be prepared with both dried peas or fresh peas..Even the frozen version of peas can be used..My recipe marathon starts here with this peas kurma...

                           

Ingredients

Peas - 2 cups (If using the dried ones soak them overnight)
Onion (medium size) - 1/4 chopped
Coriander powder - 2 teaspoons
Cumin powder - 1 teaspoon
Chilli powder - 2 teaspoons
Turmeric powder - 1 teaspoon
Oil -2 tablespoons
Salt to taste

For the paste
Onion (medium size) - 1 chopped
Tomatoes - 2 large ones
Grated coconut - 2 tablespoons
Cloves - 3
Cinnamon - 1 inch
Garlic - 4 pods
Ginger - 1 inch

For the seasoning
Cumin seeds,curry leaves,mustard seeds - 1 teaspoon each

Directions

Add 1 spoon oil in a pan and saute all the ingredients one by one needed for the paste..Allow the mixture to cool and puree it in the mixie/blender.
In a pan heat the remaining oil and add the seasoning..When they start splutterring add the onion and saute until it turns translucent..Add the blended paste followed by coriander powder,cumin powder,turmeric powder and salt.
Add the peas along with 11/2 cups water and bring to a boil.
If using dried peas cook it seperately with 2 cups water and then add it.
Simmer for 5 minutes and garnish with coriander leaves..

                            

Sending this off to Weekend Herb blogging hosted this week by Sweetnicks

Check out the other recipes in the marathon today Day 1:

                                           

Srivalli - Chicken Semi Gravy
Raaga - Masala Lauki Channa dhall
Arundati - Kuwaiti tea
Lakshmi - Sour Cream Cake
Dhivya - Bhindi jaipuri
Bhags - Tomato Shorba
Siri - Baked Cauliflower with marinara sauce
Swati - Dum ka Murgh Zafrani

Asparagus soup with Breadsticks

This is my first cooking venture with Asparagus..I used to see these stalks everytime I go to the grocery shop but never used to pick them up..When I saw the recipe by Pearlsofeast I was determined to try it as it looked too appealing and was also a healthy one..So I grabbed a bunch of asparagus spears this time and immediately made this for dinner..It was fulfilling and it was accompanied with breadsticks..I love breadsticks with soups..So decided to try them at home..They came out pretty good..Here goes the recipe for the creamy Asparagus soup and breadsticks..

                          

Asparagus Soup

Ingredients

Asparagus spears - 1 bunch
Potatoes - 2 small sized
Garlic cloves - 2
Milk - 1/2 cup
Parmesan cheese - 1 spoon shredded
Dried herbs to garnish
Salt and pepper to taste

                         

Directions

Wash the asparagus spears thoroughly and chop the woody base..Also chop the middle portion and tip..Keep aside few tips for garnishing..
In a stock pot add the remaining tips and chopped asparagus spears and boil them along with the potato for 10 to 12 minutes until the spears become tender and have slightly changed their green colour..Drain and reserve the stock..Allow it to cool..
Once cooled blend them well along with the garlic cloves adding a little stock if needed..
Bring the blended mixture back to the stockpot and add milk and heat for 2 minutes..
Add salt, pepper and herbs..(I added oregano).Add the asparagus tips to it.
Soup is ready..Garnish with cream if you like..
Serve with hot bread of your choice..

Sending this to three events
MBP:Soups and Salads hosted by Raaga and started by The Spice Cafe.
In the Bag hosted by Real Epicurean
Fresh produce of the month hosted by Martha


                       

Breadsticks

Ingredients

1 cup of water
4 tsp soft butter
4 cups of flour
2 Tbsp sugar
2 tsp salt
2 tsp yeast

Directions

Warm the water and add yeast and sugar and leave it aside for 5 minutes.The water should not be hot as it will kill the yeast.Once the yeast turns frothy add the salt,butter and flour and mix well..Knead with hands to form an elastic dough..
Divide the dough into 16 pieces and roll them out into cigar shaped sticks of bread and place them on a greased baking sheet..

                                  

Preheat oven to 400 degree Fahrenheit.
Cover it with a cloth and allow it to rise for about 45 to 50 minutes.

                              

Apply some butter over each breadstick with the help of a brush..
Sprinkle some salt and anything you like over the breadsticks..It may include dried herbs,pepper,garlic salt,grated cheese etc.
Bake them for about 15 minutes or until they turn to a golden-brown colour..

                              

Serve hot with soups..

Carrot Halwa / Gajar ka halwa

Searching for recipes as to what to make for RCI:Rajasthan, I found dishes which were tedious to prepare and they were already prepared by fellow bloggers..Searching for dessert recipes I landed upon this Carrot Halwa which is famous in many parts of North India especially in Rajasthan..It tasted really too good and I had it with Vanilla Icecream which was heavenly..
Here goes the recipe for Carrot Halwa which can be relished either hot or cold.

                        

Ingredients

Shredded carrot - 2 cups
Milk - 1 1/2 cup
Sugar - 1/4 cup
Cardamom powder - 1/2 teaspoon
Unsalted butter/ghee - 4 tablespoons
Cashews and raisins to garnish

Directions

Roast the cashews and raisins in a little ghee and keep it aside.
Boil the milk until it gets reduced to half.This should be done in medium high heat for about 8 to 9 minutes stirring occasionally so that it does not stick to the pan.
In a nonstick pan melt the butter and stir fry the shredded carrot on medium heat for about 5 to 6 minutes so that the carrots leave the raw smell and slightly change the colour..Take care the carrots do not get burnt.
Add the evaporated milk and cook for about 10 minutes until the milk gets completely absorbed.
Add the sugar and stir well.Cook for 3 more minutes and add the cardamom powder and cook till the halwa starts leaving the sides of the pan and the ghee starts oozing out.
Garnish with the roasted cashews and raisins.

                          

Sending this to RCI:Rajasthan hosted by Padmaja

Onion Chutney

I prepared this onion chutney as a side for dosas.They turned out really good and a change from the usual coconut chutney.It can be stored for upto a week and also can be prepared in few minutes.Here goes the recipe..



Ingredients

Yellow/Red Onions - 2 large ones
Red Chillies - 6 to 7
Tamarind - about the size of a marble
Tomato - 1 medium sized
Oil - 1 tablespoon
Salt to taste

For seasoning
Urad dhall - 1 teaspoon
Mustard seeds - 1 teaspoon
Oil - 1 tablespoon
Red chillies - 2

Directions

Chop the onion into big pieces and fry in a little oil along with the red chillies till it turns brown and loses its raw smell now add the chopped tomato and continue to fry on low heat till tomatoes turn soft.
Once it cools down, grind it with required amount of salt and tamarind until it forms a smooth paste.Add a little water while blending.
Season with the seasoning ingredients & serve with dosa or idli.



Sending this to Putting Up Event hosted by You say Tomato I Say Tomato and Rosie bakes a piece of cake and Spicy Fiery Chutney event