SMILEY CAKE, EGGLESS CAKE l Cakes/Bakes

Smiley cake or rava cake or eggless cake you can name it is a lovely, easy to make cake and will be loved by everyone.  You need not bother about oven and it can be prepared on stove top.  The basic ingredients are wheat flour,  semolina, ghee, milk and yoghurt,  hence it is healthy too.  This can be prepared by children above 10 with little supervision by elders.

This recipe is shared with me by Ms. Apoorva Shinde which was made by her for our sweet neighbour Anjali's wedding anniversary which was on 28th November.

DUDHI, LAUKI, BOTTLEGOURD KOFTA CURRY

I have already posted Dudi paratha.  Now I am presenting the  kofta curry made out of dudhi.  As you are aware, lauki, dudhi, bottlegourd, it is called  helps in various ways to control our body and organs.  Intake of dudhi is good for the health as it is a very easily digesting vegetable.

Kofta is made with grated dudhi, chickpea flour and masalas.  You can eat the koftas as it is or can put in gravy and serve along with roti, phulkas, rice etc.

DUDHI PARTHA, LAUKI PARATHA

Lauki, dudhi or bottlegourd it is called is very easily digestable vegetable. lauki juice with lime helps in curing urinary tract infections.  It also helps in control the diabetic, body temperature, weight, inflammation in the liver and kindney.  In short it has got medicinal values.

Parathas made out of this vegetable is very tasty.  You can grate the lauki and make the parathas.  Here I have used the  fibrous residue of the lauki after extracting the juice.  It is a BEST OUT OF WASTE RECIPE at the same time healthy too.

COCONUT BURFI, THENAGAI BURFI, NARALACHI VADI

Coconut burfi is made with sugar and easy to prepare.  Whenever any guests unexpectedly visit us, for sweets, i used to prepare this within no time as I love this sweet.  Very simple and easy to make and relished by everyone.  For any occasion or whenever you feel like eating sweets, you can make this.

BANANA STEM KOFTA KADHI, BANANA STEM PAKODA KADHI

Banana stem is quite healthy.  Those who are having kidney stone problems, fresh glass of juice in the empty stomach consumed helps in reducing the problems.  Though the taste is very bland, it has got medicinal values hence once in 15 days atleast, we must have this.  You can make subji, thoran (stir fry), sambar,  raita, pachadi out of this.

I have made sambar and kadhi out of this.

here I am presenting the recipe of Kadhi

Ingredients:

FOR THE PAKODA (KOFTA)

1/4 cup moong dal (you can use tur dal or chana dal also)
1/4 cup banana stem finely chopped
1 green chilli
1 red chilli
a pinch of asafoetida
1 tsp rice powder
1/4 tsp ginger paste
1/4 tsp garlic paste
1/4 tsp green chilli paste

GRAVY:

1 cup beaten curd
2-3 garlic cloves crushed
1/4 tsp ginger paste
a pinch of  turmeric powder
1 tsp besan (chickpea flour)
salt as per taste

tempering:

1 tsp oil
1 red chilli
1 tsp mustard seeds
1/2 tsp cumin seeds
few curry leaves
a pinch of asafoetida
salt


chopped coriander leaves for garnishing


METHOD:

Soak the dal for one hour.  drain and grind  the dal with green/red chilli to a smooth paste. ensure that no water in it while grinding. mix the ground paste, banana stem ginger garlic chilli paste, rice powder, salt, asafotida.  make small balls out of it and steam cook the same for 20 minutes or deep fry them.

Mix the beaten curd, besan, salt, turmeric powder, ginger paste, crushed garlic.  In a kadai, heat oil, add the mustard seeds, cumin seeds.,  when it crackles, add the red chilli, curry leaves asafoetida.  Add 1/4 cup water.  Add the curd mix in it and simmer.  add salt.  Put the koftas/pakodas in the kadhi and bring to a boil.  garnish with coriander leaves, serve hot with plain rice, pulao etc.

link for sambar:  banana-stem-kofta-pakora-sambar.html  watch on you tube


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BANANA STEM KOFTA (PAKORA) SAMBAR, PLAINTAIN STEM KOFTA (PAKORA) SAMBAR

I have already posted the banana stem  kofta/pakora kadhi.  Here I am presenting the banana stem kofta sambar.  It is similar to making the normal sambar but instead of vegetables, used the kofta/pakora.  You can make the same with sambar powder or fry the sambar ingredients and grind it along with coconut and  add.

GOLD COINS, CRISPY BREAD WITH VEGGIES

Making snacks for the children is always a task as they do not want this, they do not want that.  What will you eat, something nice mumma.  I am always in search of making  something new for my children.  finally they end up with bread items.

Today I have made Gold coins.  It is nothing but bread cut into a circle filled with some veggies and prepared in microwave.  You can fill with any veggies of your choice.    what else is required.  a little bit of sauce.  so enjoy you too with a cup of tea.

DATES, CARROT, WALNUT CAKE l Cakes/bakes

22nd November is a memorable day in our life. Yes, we were married on that day.  A lovely journey for the past 24 years together with lots of ups and downs, two bundles of joy, graduation of my son, daughter in 10th.  What a lovely life God has given to us.

On this special day, thought of making something different.  Bored of making payasam, sweets.  so far I have not entered in the world of baking, thought will make a move from today onwards.  Thus, the recipe was tried by me and the result was wonderful.

Dates, carrot, walnut cake is made with  main ingredient as maida, brown sugar  and egg, easy to make relished by one and all.  The nuts, carrots  and dates adds a lovely flavour to the cake.

KATHAL KOFTA CURRY, TENDER JACKFRUIT KOFTA CURRY

Jackfruit is loved by everyone.  We can make subzi out of tender jackfruit  puzhuku (with karamani or known as cow pea), chips can be made with raw fruit, ripe one can be eaten as it is or varieties of dishes are made viz jam, elai adai etc.  The seeds are also used for making subzi.jackfruit-seed-subzi

Here I have prepared kofta out of the tender jackfruit with masalas and it is really yummy.  It was liked by my family as well as neighbours.

KATHAL KOFTA CURRY WITH DAL, JACKFRUIT KOFTA CURRY WITH DAL

I have already posted  Jackfruit kofta curry.  Now I am posting the recipe of Jackfruit kofta curry with dal.  It is somewhat similar to the parippu urundai kuzhambu (dal balls made with dal and sambar powder) and goes well with chapati and white rice too.  Let us have a look at the recipe now

PAZHAM PORI, RIPE BANANA FRITTERS, RIPE PLANTAIN FRITTERS

Pazham pori or Banana fritters are made with Ripe  Nendran Pazham.  This banana is available plenty in Kerala and this is a lovely snack enjoyed with a cup of tea.  In every tea shop, it is available.  This banana is very healthy as it contains potassium, Dietary fiber, Vitamin C.  The raw ones are used for making chips, sliced, sun dried and made powder out of,  it is given to small children as baby food (in place of farex etc.).  It can be cut into 3-4 pieces, boiled and served for breakfast.  (it is called pazham nurukku).

PUFFED RICE URUNDAI, PORI URUNDAI

Karthigai Deepam is a festival of lights celebrated in the Tamil month of Karthigai, in Malayalam Vrischikam.   In the evening huge rangolis or kolams are drawn and lamps are lit.  It is a beautiful sight.  I love to draw rangoli and keep the vilaku.

This festival is celebrated according to my knowledge for the well being of brothers.  On this day, both Aval Pori - fried beaten rice and Nel Pori - puffed rice urundais or balls or as it is  are made with jaggery for neivedyam.   During this season, we get these two varieties of poris or murmuras or kurmuras.  We also make adai with vellam (jaggery) and white home made butter for neivedyam along with Nei appam.

MOONGDAL KACHORI

IFC Challenge #3.


This month's IFC challange is Marwad Cuisine.Hosted Manjula Kanted.    Either the platter of Kachori or Halva or combination of kachori and halva,  Rajasthani Thali.      I selected one Kachori and one Halva.  Here comes the kachori recipe i.e Moongdal Kachori.

Since so many days, I wanted to make this and post in the blog but did not take the pain.  But when the IFC announced the recipes,  I made an attempt to make this item for the first time and it was really successful.  I had a friend of mine who is a Marwadi who said after tasting that it has really come out nicely and  first attempt was successful.  I was glad to hear.  Thanks for giving this wonderful recipe to Manjula.

SEMA KI SUBZI, LONG BEANS SUBZI, KARAMANI SUBZI

Normally, the long beans are used in making olan, thoran etc. by South Indians.  It is boiled with salt, turmeric powder and sun dried to make vathals.  But in Rajasthrani style this subzi is made with tomato and masalas and tastes really awesome.  This  subzi in Rajasthani Thali  is included for this month's International Food Challenge.  I got fresh bunch of this long beans yesterday from the market, so thought of making this subzi as none of my family members eat the olan, thoran made out of this.  This one was a hit today in our family except my son everyone had it.  Rajasthani foods are a bit spicy hence I have reduced the spice level according to our requirement.

MASOOR PEANUT DHAL

Every day it is a big question mark what to make for the rice, for the chapati as accompaniment.  Had some peanuts and masoor, thought of making dhal with it.  It was really tasty along with rice as well as chapati.  here I am giving a small brief /health benefits of peanuts and lentils

CURRY LEAVES KUZHAMBU RICE, KADHI PATTA AMTI BHATH

Curry leaves kuzhambu rice is made with curry leavaes kuzhambu paste. Like you prepare the normal tomato rice, coriander rice, this rice recipe is also equally tasty with papad and any kind of raita.  For the kuzhambu recipe, see the link  curry-leavaes-kuzhambu.html.  Since the curry leaves has got lot of health benefits, this is an ideal rice recipe for every one.

Let us look at the recipe now:

Curry leaves kuzhambu rice

Ingredients:

1 cup cooked rice
1- 1/2  tbsp curry leaves kuzhambu paste   (curry-leavaes-kuzhambu.html)
1 fistful of roasted peanuts
2-3 cashew nuts roasted
1 tsp oil
1 tsp mustard seeds
salt to taste

Method:

Heat oil in a kadai.  Add the mustard seeds.  When it splutters add the curry leaves paste, peanuts, cashew, cooked rice and mix well.  check for salt and if need be add.  If you feel that the curry leaves paste is less, you can add little bit more of this.  serve hot with papad, raita etc.

PAPAD SUBZI

Papad subzi is one of the famous Rajasthani cuisine.  I have got a Marwari friend who taught me to make Ghate ki subzi, Papad subzi etc.  I used to make Appalam Kuzhambu (vathal kuzhambu with papad) as my son used to like this with chapati.  My mother in law used to make very often Appalam kuzhambu.  Even after her death my son used to tell me to make certain dishes she used to make and is very fond of it.

Papad subzi is very easy to make and can relish with rice and chapati.  I have been waiting to post this recipe as well as kachoris, some how could not post it earlier.  Since  IFC has selected Rajasthani dishes  for this month, i started trying one by one.  await the post of kachori next.

MASALA DOSA

Hope everyone must have enjoyed this Diwali with lots of sweets and savories made at home.  I really enjoyed Diwali sitting at home.  We celebrated an Eco friendly Diwali as the children in our building decided not to burst crackers.  They told their parents to put that money in their account so that this money will come in handy when they reach in 10th Std.  Some decided to  buy a good mobile.  Kudos to the children for taking such a wonderful decision  for knowing the value of money as well as save nature from pollution.   Is n't that appreciable?

Now coming to the recipe.  Today's breakfast was Masala Dosa.  The typical dosa you get outside when you go for a party.  I always used to wonder why their dosa is different from our dosa which we make at home.  Got an opportunity to talk to a person who is in the field told me the secret of this which I am sharing with you all. He said for 1 kg rice, we have to use only 100 gms of Urid dal.  Let us look at the recipe now:

CORN FLAKES CHIVDA, CHIVDA

Corn flakes chivda is easy to make.  I used Dry corn flakes.  This is yet another festival recipe, diwali recipe and a snack item any times.  I got time today only to make the Diwali farals (Bhakshanam) for our family,  I found this easy as I had to fry only the corn flakes and peanuts.  I know that I am too late to post the recipe, hope you all will like this.