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.