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