Arusuvai.. Knocking my Door!!

Finally, Arusuvai has landed in my place too..Thanks a lot Dhivya!
The Arusuvai friendship chain has been going on for quite sometime now in India. It was started here, in the US, recently by The Yum Blog, Bhags & Bharathy.
I was waiting eagerly to receive the parcel from Dhivya..Expected to receive it in a day or two as we stay closeby..But it took nearly 10 days because of some problem in the mail service in our apartment..I used to check twice or thrice a day if I had received it..

           

When I received the mail I could'nt wait to open it..Was surprised to see the cute little pink Bunny peeping out of the parcel..Along with it I had also received a card with 'A Note of Cheer'..Thanks a lot Dhivi..I had asked Dhivya to send me an easy Ingredient as I am new to this cooking world..And she had sent me my favourite Cashews and Cardamom..

            
           
Immediately started thinking of what to prepare with the ingredients..Will come up with my preparation soon as possible..

If anyone is interesed in participating in the Arusuvai Food chain please do mail me and I can send the secret Ingredient to you..It was indeed great fun participating in this event..

Taro root Fry

This was the first time I tried my hand on Taro Root..I got this from the grocery store and was wondering what to cook with it..Then decided to prepare something crispy and hot..I prepared this and served it with dhall..it was a very good combination..It can also be had as a snack..Here are some Wiki facts about Taro Root..
         
           

Ingredients

Taro root - 5 to 6 depending on their size
Chilli powder - 2 teaspoons
Turmeric powder - 1 teaspoon
Oil for frying
Salt to taste

                    

Directions

Wash the taro roots well to remove the soil and dirt..Boil them with enough water for about ten minutes..Do not over boil them for it will turn mushy..
Allow them to cool and remove the skin..I used the peeler to remove the skin..
Then slice them into round pieces of about 1 cm thick..If it is too thin again it might turn mushy..
Take one or two teaspoons of oil in a plate and mix salt,chilli and turmeric powder together..Then coat the sliced taro roots with this mixture on both sides..
Then in a skillet take some oil and fry them for about 5 minutes until they turn crispy and golden..Serve hot..

                   

This is my entry for this weeks' Weekend Herb Blogging hosted by Green Olive tree..

Lemon Rice

This is a quick lunch to prepare...My mom used to prepare this and pack for lunch to school often..We used to enjoy this with Potato fry and pickle..It is also a way to use up leftover rice..

      

Ingredients

Rice (Sona Masoori/Basmati) - 1 cup
Lemon Juice - 1/2 cup
Turmeric powder - 1 teaspoon
Oil -2 spoons
Mustard seeds,Urad dhall,Channa dhall - 1 teaspoon each
Cashews and peanuts - a few roasted in oil
Ginger - 1/2 inch finely chopped
Red chillies - 3
Curry leaves - 1 sprig
Hing/Asafoetida - 1 pinch
Salt to taste

Directions

Cook the rice with two cups of water and allow it to cool..Mix 1 teaspoon of oil and the lemon juice with it and keep it aside..
In a pan take two spoons of oila nd splutter the mustard seeds,urad dhall and channa dhall one by one..Once they get roasted,add the turmeric powder,hing,chillies,chopped ginger and curry leaves..
Then add the roasted cashews and peanuts..
Mix this with the cooked rice..Add salt to taste..
You can also adjust the amount of lemon juice if you want it more soury..
Mix thoroughly without any rice lumps..
This goes well with any chutney,pickle or vegetable dishes of your choice..

                          

This goes off to the event organised for International Women s Day by Kochtopf..

Peanut/Groundnut Chutney

This is the first time I made peanut chutney at home..It can be served with dosas,idli,adai and also with rice..When served with rice it should have a thick consistency and a bit dilute for idlies and dosas



Ingredients

Peanuts - 1 cup
Red chilies - 4
Onion (small sized) - diced
Garlic - 2 pods
Tamarind paste - 2 teaspoons
Mustard seeds,Cumin seeds,Urad dhall - 1 teaspoon each
Curry leaves - 1 sprig
Salt to taste

Directions

In a pan roast the peanuts for about 5 minutes in low flame until you get the smell of the peanuts..They should be roasted well..Allow them to cool and remove the skin from the peanuts..
Add a little oil in a vessel and saute the onion,garlic and red chillies for a minute..
Allow the mixture to cool..It should come to room temperature..
Take the peanuts,cooled onions,garlic,chillies,tamarind paste,salt in a blender..Add one cup of water and grind to a smooth paste..
Do the tempering with the mustard,urad dhall,cumin seeds and curry leaves and add it to the ground paste..
Chutney is ready!

Sending this to Spicy Fiery Chutney event!

Mixed Bean Vadai

I made this vadai as a tea time snack last evening..I made it with different type of legumes available..They were very delicious and are healthy too..Because legumes contain both protein and fiber..It can be prepared with different type of legumes depending on your choice and availability..
This is my version..

        

Ingredients I used

1/2 cup each of the following
Channa/Chickpea dhall
Garbanzo beans/kondakadalai
Black-eyed beans
Masoor dhall(split)
Green gram
Moong dhall (split)

Green chillies - 3 chopped finely
Onions - 1/2 chopped finely
Hing/Asafoetida - 1 teaspoon
Salt to taste

        

Directions

Soak all the legumes together for at least one hour..
Then grind the legumes to a coarse consistency..
Do not add water..The legumes absorb some water when soaked..
Then mix the ground mixture along with the chillies,onions,asafoetida and salt..
With the help of a small ladle or spoon take a little of the mixture and pour into piping hot oil..
When the mixture rises to the surface of the oil pour the second one..If the second one is poured immediately it might stick to the first one..Do this in batches of five or six..
After it gets cooked on one side flip it onto the other side and allow it to get cooked..
Keep the flame in medium otherwise it will not get cooked till the inside..
When it turns golden brown remove it from the oil and drain on paper towels..
Can be eaten as such or with a sauce/ketchup of your choice..

This goes off to Weekend Herb Blogging hosted this week by Morsels & Musings..

                         

Yippeee...My First Award !!!

This award came as a pleasant surprise to me this morning from Uma..I do not know if I am worth to receive this award when I see many beautiful blogs around..Thanks a lot Uma..You made me feel special and encourages me to blog more..I also extend my thanks to my fellow bloggers who have extended their support by their valuable comments..
 
                                  
I would like to pass on this Excellent Blog award to my friends who were a source of Inspiration to me in blogging..

Asha of Foodies Hope
Dhivya of Dhivya's Cuisine
Ashwini of Food for thought
Aparna of My Diverse Kitchen
Coco of Ambrosia

Chocolate Chip Banana Muffin

This is the first time I tried my Hand in making muffins..I always enjoyed the cup cakes back in India and wanted to try them at home..They turned out really good..To the banana muffins I added a few chocolate chips I had recently got from trader Joes..I like to munch the chocolate chips as a snack too..They are really tempting..Here is how I made the muffins..

                  

Ingredients

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
3/4 cup mashed ripe bananas
3/4 cup semisweet chocolate chips

Directions

Combine the flour, sugar, baking powder, baking soda and salt in a large bowl...
In another bowl, combine all the liquid ingredients..the egg, oil, yogurt and vanilla..
Stir the liquid ingredients into dry ingredients just until moistened...
Fold in the mashed bananas and chocolate chips.
Fill greased or paper-lined muffin cups two-thirds full...

                  

Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean...
Cool for 5 minutes before removing from pans to wire racks...

                  

You can add your own choice of dried fruits and chopped nuts like badam,cashews,raisins apricots etc..

                  

This is my entry to Snack Shots #2 Muffins..

Sending this to AWED American hosted by Dhivya