RM#2 : Day 30 Kesari

Today is the last day for RM#2. So like it was planned I am also posting a sweet dish today. Kesari a very easy sweet dish. And I make it when I get guests all of a sudden and I don't have any specific ingredients to prepare any special sweets, then I prefer to prepare kesari. It consumes less time and is requires very common ingredients also.

Kesari
Rawa (Sooji) - 1 cup
Ghee - 11/2 cup
Water - 2 cup
Sugar - 11/2 cup (or less)
Cashew nuts, Raisins
Elaichi powder - 1/4 t.sp
Food colouring - 1/4 t.sp

Method
Heat 1 t.sp ghee in a non-stick kadai. Fry the cashewnuts and raisins and keep it aside. Now add the rest of the ghee. And when the ghee is hot put in the sooji. And fry in medium heat till light pink in colour. Heat the water simultaneously in another vessel. When the water starts boiling add it to the roasted sooji. Add the orange food colouring. Let it cook. When the water is all gone, add the sugar and keep stirring till the kesari leaves the edges. Add the roasted cashewnuts and raisins and elaichi powder. Serve hot.

Don't forget to check out what my other co-runners have prepared specially for the last day of RM#2.

1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Sripriya

21)Viji

22)Kamalika

23)Pavani

24)Karuna

25)Roochi

Rm#2 : Day 29 Potato Rosti

Rosti is supposed to be swiss dish. But very famous here in Germany also. And my children like it very much. For long I have been wanting to make this at home. Then sometimes back while browsing through DK's blog, Culinary Bazaar. I found this. To my surprise it involved very very less ingredients and so I immediately made it. It came out much better than the shop bought ones.

So here is the recipe. I did not make any changes. Just that she had made given the shape by putting it into a muffin form and I shaped it with my hands.

 

 

1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Sripriya

21)Viji

22)Kamalika

23)Pavani

24)Karuna

25)Roochi

RM#2 : Day 28 Banana Nut Cake

I had long been wishing to make a banana cake. But never got the opportunity to try it. Some days before I was going the Baking buddies blog of Lakshmi. I found it very simple and had all the ingredients in hand. so gave it a try and it came out fantastic.

You can find the recipe here.

I did not make much changes to the recipe. Like Lakshmi said I used one banana more and reduced 1 egg.

 

Check out what the other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

RM#2 : Day 27 Butterscotch Brownies

I saw this at Aparna's My Diverse kitchen. It was very simple, used very less ingredients and it used very less butter. So gave it a try immediatley. And it came out very nice.

I just followed her recipe as such. No changes.

 

 

Check out what the other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

RM#2 : Day 26 Mushrooms in Almond Gravy

For the Naan I made a side dish of Mushrooms in Almond Gravy. Which I saw at dear Harini's blog, Tongue Ticklers. Loved it at 1st site.

So here is the recipe. I did not make any changes at all.

Check out what the other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

RM#2 : Day 25 Butter Naan

I used to make Naans in India using the sytle of inverting the vessel and exposing Naan to direct heating. But after coming here since I have got a electric hot plate here, I stopped making Naans at home. Then I came across Purva Desai's blog, Purva's Daawat. There she had given instructions for making Naan using the oven. After that I also saw DK's Series of Indian breads all made in oven. So I gave it a try and it came out very very nice and soft.

So here is the recipe. I did make much changes to the recipe, just used fresh yeast instead of dry ones. And did not add kalonji since I did not have it.

Check out what the other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

RM#2 : Day 24 Pineapple Pulao

This week I thought of publishing all those posts which I tried from others blog. So here is the 1st one which I tried from dear Mahimaa's blog, Indian Vegetarian Kitchen. I love to use pineapples in cooking. So when I saw her recipe I made it immediately. And all of them like it very much.

So you can find the recipe here. I did not make much changes to her recipe. Just in the garnishing part I used only cashews since I did not have the rest of it.

 

 

Pineapple Pulao is going to the Rice Mela event hosted by Srivalli of Cooking 4 All Seasons

Check out what the other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

RM#2 : Day 23 Veg. Noodles

We all love vegetable noodles. I bring the normal chinese noodles and add the vegetables and make to the flavour which suits us. Whenever we go to hotels mostly I or children order for a noodles dish. In the house I cook without much of oil.

Ingredients
Noodles - 1 packet (Around 500 gms)
Onion - 1 big (cut lengthwise)
Chopped/Grated Vegetables - 2 cups (Carrot, Potato, Cauliflower, Cabbage, Capsicum etc)
Boiled Peas - 1/2 cup
Salt to taste
Green Chillies - 2 to 3
White Pepper Powder - 1/2 t.sp
Ajinomotto - a pinch
Red Chilli - Garlic Paste - 1 t.sp (For those of who like it little spicy)

Method
Cook the noodles in boiling salt water and a t.sp oil. Drain the water from the noodles using a colander. Then run cold water over it. Heat oil in big kadai. Add the onions and green chillies. Fry till onion is translucent. Then add the chopped/grated vegetables and cooked peas and saute for sometime. Add the salt, white pepper powder, chilli-garlic paste, ajinomotto. Mix, cover and cook for about 5 min stirring in between. Then add the noodles and mix together thoroughly so that it the vegetables and noodles get mingled together nicely. Serve hot with manchurians.

Check out what my other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Sripriya

21)Viji

22)Kamalika

23)Pavani

24)Karuna

25)Roochi

RM#2 : Day 22 Indian Style Penne Pasta

We all love this type of preparation of Penne Pasta than the western style. One of my friend gave me this recipe. We add thuvar dal and masalas to bring it the Indian Taste. Fast and easy to prepare, and serves about 4 to 5 people. I usually make it for the dinner.

Ingredients
Penne Pasta - 1 packet (500 gm)
Onion - 1 big
Tomato - 3 big (or you can also use Tomato Puree)
Chopped Vegetables - 2 cups (carrots, beans, cauliflower etc)
Peas and/or Corn - 1/2 cup
Thuvar dal - 1/4 cup
Red Chilli Powder - 1 t.sp (or more if you like)
Garam Masala - 1 t.sp
Salt to taste
Ginger Garlic Paste - 1 t.sp
Saunf - 1 t.sp
Cocum (The black vegetable which has a sour taste) - 1 or 2 (Optional) (comes fresh as well as dried in India)

Method
Cook the Penne Pasta with salt and with not much water. I usually cook it in the microwave with water little more than its level. Remove it when it is 3/4th cooked. Do not drain the water. Cook the thuvar dal till is half cooked. And again keep the water. Heat oil in a kadai and toss in the saunf. Then add the ginger-garlic paste. Saute till the paste turns brown. Then add the onion and saute till it becomes translucent. Add the chopped tomatoes or tomato puree. Then add the chopped vegetables, peas & corns. Add salt, red chilli powder and garam masala powder. Cover the mixture and cook for two minutes in medium heat stirring in between. Then add the thuvar dal with the water and cook for five minutes. Then add Penne Pasta with its water and let the whole mixture boil for another 5 min. The cooked Pasta will have a slightly thick sauce. Garnish with coriander leaves. Serve it hot with the thick sauce.

Check out what the other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Sripriya

21)Viji

22)Kamalika

23)Pavani

24)Karuna

25)Roochi

RM#2 : Day 21 Ven Pongal

My husband and children like ven pongal with coconut chutney or sambhar and with medhu vada. My mother used to add turmeric powder to pongal and cook it to look like Kichdi. But in my in-laws house they cook a typical Ven Pongal. So I also adapted to this preparation.

Ingredients
Raw Rice - 1 cup
Moong Dal - 3/4 cup
Green Chilli - 2 to 3
Crushed Pepper & Jeera - 2 t.sp
Broken Cashew Nuts - 2 t.sp
Whole Pepper - 1 t.sp
Jeera - 1 t.sp
Grated ginger - 1 t.sp
Salt to taste
Ghee - 1/2 cup
Method

Wash the rice and dal. Pressure cook both of them together with 31/2 cups of water, salt, chopped green chillies, crushed pepper & jeera, grated ginger. Cook for 2 whistles. Remove and let the pressure come out. Splutter the whole pepper and jeera in 1 t.sp ghee. Also fry the cashew nuts. When the pressure gets released open and add the fried ingredients and the rest of the ghee. Mix together without mashing the rice and dal too much. Serve hot with the chutney and sambhar of your choice.

And this Ven Pongal is being served to the Rice Mela event hosted by Srivalli of Cooking 4 All Seasons

Check out what the other RM runners are cooking today
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Sripriya

21)Viji

22)Kamalika

23)Pavani

24)Karuna

25)Roochi

RM#2 : Pepper Focaccia

Pepper Focaccia
Ingredients
All purpose flour - 500 gm
Salt - 1 t.sp
Fresh Yeast - 42 gm
Olive oil - 100 ml
Lukewarm water - 300 ml
Finely chopped Fresh Long Red Chilli (Pepper) - 2
Method
Take the flour and salt in a big bowl. Make a well in the centre put in the crumbled yeast, 1/4 t.sp of sugar and add 300 ml luke warm water. Close the well with the flour. Close the bowl with a lid and keep it aside for about 10 min. Then add the olive oil, freshly chopped pepper and knead the dough. Close the bowl and set aside in a warm place for about 1 hr or till the dough doubles up in volume.

Take and knead again. Give it a oval or a rectangular shape and again cover it and leave it for about 20 min.

Preheat the oven at 250 degrees. Bake the bread for about 20 min. till the top layer is golden brown. Polish the top layer with olive oil. Serve warm.

Check out what the other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

RM#2 : Coffee Caramel Cake

I saw this cake in a German Magazine. And the instant I saw it, I fell in luv with it and tried to make one. For the 1st time itself, it came out excellent and my son & me, we are coffee lovers, liked it very much. It is no-fuss cake.

Coffee Caramel Cake
Ingredients
Powdered Almonds - 100 gm
Butter - 125 gm and for greasing the cake form
Powdered Sugar - 180 gm
Bourbon - Vanilla Sugar - 2 pcks. (you can use essence also)
Salt - 1 pinch
Instant Coffee Powder - 40 gm
Cocoa Powder - 3 tb.sp
Eggs - 5
Creamy Curd - 150 gm
All purpose flour - 400 gm
Backing Powder - 2 t.sp
For the outer caramel layer
Sugar - 100 gm
Butter - 50 gm
Whipping cream - 100 gm

Method
Roast the powdered almonds in a pan till you get the aroma of it. In a bowl beat together the butter, sugar, vanilla-sugar, salt and 20 gm coffee powder. One by one add the eggs and keep beating. Add the curd and beat again. Fold in the flour and the backing powder. And beat till a get a pouring consistency. Add the roasted almond powder, mix again. Pour this mixture in a greased cake form. Bake in a pre-heated oven for about 60 min. at 175 degree.

Once the cake is done take it out and let it cool. Boil 50 ml water and add the rest of the coffee powder to this water. In another sauce pan cook the butter and sugar together till you get light brown caramel. To this add the whipping cream and cook again. Till you get the thick consistency again. Add the coffee mixture and cook again for about 5 min. Let it cool. Pour this mixture over the cake and let it set for sometime.

Enjoy the cake with your evening snacks/Tea.

Check out what the other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

Rm#2 : Day 18 Medhu Vadas

Medhu Vada a very popular south indian dish. A dish which is a favourite of all indians. My neighbour also likes our pakodas, medhu vadas etc. She calls medhu vadas as savoury dough nuts. It is a very favourite dish of my husband and whenever there is an occassion, I have to make them.

Ingredients
Urad dal - 1 cup
Rice - 1 tb.sp
green chillies - 3 to 4
ginger - 1 inch (chopped)
onions - 1 big (chopped finely)
Salt to taste
Oil for frying

Method
Soak the urad dal and rice for about 1 hour. Strain the water and grind them in a grinder or in a mixie. Add the green chillies and ginger while grinding itself. Do not add water while grinding. Remove to the batter to a bowl. Add the onions and salt and mix well. Wet your hands and roll little batter in your palm like a ball. It should not stick to ur hands and should roll in your palms. This is the consistency of the batter. Heat oil in a kadai. Shape the batter in the form a dough nut using your palm and finger. I prefer to do it with the help of plastic sheet. The batter does not stick to a wet plastic sheet. Deep fry the vadais till they become golden brown. The heat should not be too hot nor should it be very less hot. Maintain the heat at a medium temperature throughout the process. Serve hot with coconut chutney.

Check out what my other RM friends are cooking today in their kitchen.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Sripriya

21)Viji

22)Kamalika

23)Pavani

24)Karuna

25)Roochi

RM#2 : Day 17 Onion Pakodas

Onion Pakodas are very famous in India. Each and every street will have a shop making bajjis and pakodas. Pakodas and bhajjis are every ones favourite. My mother used to make these every saturday for my us and my father.

Onion pakodas on a cold winter evening will taste like heaven.

Ingredients
Onions - 2 big
(Chop it lengthwise)
Gram Flour - 1/4 cup
Rice Flour - 4 tb.sp
Red Chilli Powder - 2 t.sp
Salt to taste
Curry leaves - optional

Method
Mix all the ingredients together. Keep on kneading it till the onion leaves out water. If you feel you need more water add very little. Heat oil in a pan. And put the onion mix in the oil in a sprinkling fashion. (I mean do not put the onions like big big lumps). Fry till it is done. Serve hot.

Check out what the other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Sripriya

21)Viji

22)Kamalika

23)Pavani

24)Karuna

25)Roochi

RM#2 : Day 16 Grilled Corn

My children like Corns very much. I always cook it in the pressure cooker with some salt water and give it to them. Then after coming here I saw these people add butter to it. Then I came across this in a magazine here and thought of trying it. It came out very well and the children liked it very much.

Ingredients
Corn - 1
Honey - 1 t.sp
Dried herbs - 1/2 t.sp
Salt
butter - 1 t.sp
chopped green chillies - 1/2 t.sp

Method
Cook the corn with salt water till it becomes soft. Let it cool down. Keep it in an aluminium foil and strew all the other ingredients over it. Wrap it. And keep it in preheated grill for about 10 min. Eat hot.

Check out what the other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Sripriya

21)Viji

22)Kamalika

23)Pavani

24)Karuna

25)Roochi

RM#2 : Day 15 Carrot Poriyal

Carrot poriyal is one of the very common dish I prepare in my home, once in a week.

Ingredients
Carrot - 1/4 kg
Onion - 1 big (chopped)
green chillies - 2
Grated Coconut - 4 tb.sp
Mustard seeds - 1 t.sp
Urad dal - 1 t.sp

Method
Peel and grate the carrots in a big grater. I like to cut it small, but it takes time. Microwave the carrot mixed with 2 to 3 tb.sp of water and 1 t.sp of salt for about 5 minutes. Heat oil in a kadai. Splutter the mustard seeds and urad dal. Add curry leaves. Add onion and green chillies and saute till the onions become translucent. Add the cooked carrot and salt. And cook for about 2 min. Add the grated coconut and mix well. Transfer to a serving bowl and serve with rice or chapathi.

Check out what the other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Sripriya

21)Viji

22)Kamalika

23)Pavani

24)Karuna

25)Roochi

RM#2 : Day 14 German Feld Salad & Award Times.

Feld Salad also called as Corn Salad/Lambs Lettuce. This is a new leaf to me. Saw it first time after coming here. And I tasted it when my neighbour gave me a salad made with it. Since then I also make this salad very often for my children. Their favourite. Though used raw, this leaf has a special taste, which makes a good salad. Googled for it in Wikipedia and found the names of it in other languages too.
ENGLISH : Common corn salad, Cornsalad, European cornsalad, Field salad, Lamb's lettuce, Milk grass, Smooth-fruited milk grass.
FRENCH : Douchette, Mâche, Mâche potagère, Valérianelle.
GERMAN : Ackersalat, Echter Feldsalat, Gewöhnlicher Feldsalat, Nüsslisalat (Switzerland), Nüsslisalat Feldsalat , Rapunzel, Salat-Rapünzchen, Sonnenwirbele, Vogerlsalat (Austria).
http://en.wikipedia.org/wiki/Corn_salad

So here is the recipe for the healthy salad
Ingredients
Feld Salad - 250 gms
Juice of 1 Lemon
Salt
Sugar
Olive Oil - 1 t.sp
Method
Pluck them from their stems. Wash the leaves. And dry them with a cloth. Prepare the dressing. Add all the other ingredients. And shake well. Add it to the cleaned leaves and mix well. The salad is ready to be served.

Lets see what the other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Sripriya

21)Viji

22)Kamalika

23)Pavani

24)Karuna

25)Roochi

It has been raining awards for sometime here.
Purva Desai of Purva's Daawat has honoured me with the Hard Working Award and The Inspiration Award
Ramya of Ramya's Kitchen Corner has honoured me with the Friendship Award
Priya of Priya's Easy N Tasty Recipes has honoured me with the Friendship Award, Kreativ Blogger Award, and Great Buddy Award

Divya of Divyaseasyrecipes and Priya have tagged me for Meme. Will do it soon dears.
So you see I feel so very very honoured. I am feeling like I am souring very high up in the sky out of happiness. Thanks to all of you. These awards mean a lot me.

I would like to pass these awards to

Mahimaa of Indian Vegeterian Kitchen.

Harini of Tougueticklers.

And to all OUR RM#2 Runners 

RM#2 : Day 13 Nool kol chutney (ganth gobhi chutney)

Nool kol or Ganth Gobhi is one type of turnip. It is my father's favourite veg. In India I never used it much other than to make sambhar. It is a seasonal vegetable in India and available for a very short period. I don't know if all of you know what it is. So I searched for it in Wikipedia and got the names for it in other languages too.
Assamese "Olkobi" , Bengali "ওলকপি" (Olkopi), Hindi "गांठ-गोभी" (ganth-gobhi), Kannada "Navil Kos", Marathi "Naval Kol / khaval ", Punjabi/dogri "Kadam" , Tamil "Nool Kol".

Here we get it very commonly. So I keep experimenting with this. Here I came up with a chutney made from Nool Kol. 

 

Ingredients

Nool Kol (Ganth Gobi) - 1 big

Onion - 2 big

Tamarind - lemon size

Mustard - 1 t.sp

Red chilli - 4 to 5 

Channa dal - 1 tb.sp

Urad dal - 1 tb.sp

Tomato - 1 big (optional)

Coconut - 2 tb.sp

Coriander Leaves - a little (optional)

Curry leaves (optional)

Method

Peel the skin of the nool kol and cut them into small cubes. Chop the onions and tomatoes (if you are using it, I did not use tomatoes here). Heat about 1 t.sp of oil in a kadai. Splutter the mustard and then add the urad dal, channa dal, red chilli, curry leaves. Keep it aside. Then again heat 1 tb.sp oil in the same kadai and add onions and fry till translucent. Add tomatoes and cook till soft and then add the diced nool kol. And salt and cook till becomes soft on medium. Then add the coconut and coriander leaves and mix it well. Now let this mixture. After it cools down, put the veg mix in the mixer and make a smooth paste of it. When it becomes a smooth paste then add the dal - chilli mix which we had let to cool and run the mixer again. See to it that it should not become a smooth paste again. It should be little coarse. Eat it with idli/dosa.

Don't forget to see what the RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga

20)Sripriya

21)Viji

22)Kamalika

23)Pavani

24)Karuna

25)Roochi

RM#2 : Day 12 Pav Bhaaji

Pav Bhaji is a bombay special. My husband loves it. Whenever we visit my mom's place in Mumbai my husband insists on going to hotel for Pav Bhaaji. Otherwise we like to have home-made Pav Bhaaji. I make it very often, twice a month. Pav-bhaaji is one of the very few dishes that has no clash of likes and dislikes in our house. Otherwise it is always one says "i like this" and then the other one will "I like that".

All have their own version of making Pav-Bhaaji. So here I present my version.

Pav-Bhaaji
Ingredients
Potato - 1/4 kg
(Boiled, peeled and smashed)
Boiled Veggies - 1 cup (Cauliflower, beans, carrot, green peas, beetroot etc)
(the veggies are your choice and what you have in ur fridge)
Tomato - 4 big (pureed)
Capsicum - 1 big
Red Chilli Powder - 1 1/2 t.sp
Pav Bhaaji Masala - 1 1/2 t.sp
Ginger-Garlic Paste - 1 t.sp
Salt to taste
Butter/Oil
Finely Chopped Onion for garnishing.
Lemons cut into half
Method
While boiling the veggies add salt to the water. Don't throw of the cooked water, use it when you need to add water. Smash all the veggies and keep aside. Heat butter/oil in a kadai. Put the ginger-garlic paste in the hot oil and fry for a min. Add the onions and fry till translucent. Toss in the diced capsicum and saute for a minute. Pour in the tomato puree and add salt, red chilli powder. Mix well and let the mixture boil. Once the raw smell of tomato is gone add the boiled and smashed veggies and stir for a minute. Then add the smashed(without lumps) potato, stir the mixture and let it boil. Add water if required. Add the pav-bhaaji masala let it boil for sometime about 2 to 3 min. Serve hot with Toasted Butter Pavs and with onion and lemon.

Check out what the other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

RM#2 : Day 11 Thakkali Uruzhaikilangu Thirakkal (Tomato Potato Dish)

We normally make this for Rava idlis, kuzhi paniyaram etc. I like it very much. My mother makes this very often. She also includes brinjals. but since my husband does not like brinjals I avoid them. She is very specific about the shape the potato and the brinjals are cut for this dish. She says the shape of them also matters a lot. So here we go.

Ingredients
Tomato - 2 big
Potato - 1 big
Onion - 1 big
grated coconut - 2 tb.sp
red chilli powder - 11/2 t.sp
salt to taste

For the seasoning
Mustard seeds - 1 t.sp
Urad dal - 1 t.sp
Fennel Seeds (Sombu) - 1 t.sp
Curry leaves

Method
Chop the onions. Peel the potatos and chop them little and long fine. They should not be cubes. Wash the tomatoes and chop them. Grind the tomatoes, coconut and red chilli powder together to a fine paste. Heat oil in a pressure pan. Add the items for seasoning and then add the onions. Once the onion becomes translucent add the chopped potatoes. Cook for about 1 or 2 min. Add the grinded mixture and keep stirring for about 2 to 3 min. Now close the pressure pan and let one whistle come. Then you can turn off the gas and let the pressure come out on its own. Serve it hot.


So I think it was very easy and tastes good too.


Dear Mahimaa, for your question about the cake it is coming soon. I was trying to schedule the posts yesterday but somehow it got posted. And so I removed it. By the way if someone knows how to schedule posts for the future, please do let me know. I have typed them and saved it in drafts. I will be not here in the last week of Nov. and so want the posts to be scheduled.


Let us check out what my other co-runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

RM#2 : Day 10 Kudaimilagai Pachadi (Bell Pepper Dal)

I make it very often for Rice or Chapathis. It is one of the favourites of my father and my husband. Very easy and jatpat recipe. The main ingredient being capsicum enhances the smell as well as the flavor of the pachadi (dal).

Kudaimilagai Pachadi (Bell Pepper Dal)
Ingredients

Thuvar Dal - 1 cup
Chopped Bell Pepper - 1/2 cup
Onion -  1 big (chopped)

Tomato - 2 medium (chopped)
Thick tamarind extract - 1 to 2 tb.sp

Sambhar Powder - 2 tb.sp
Salt to taste

For the seasoning
Mustard - 1 t.sp
Urad Dal - 1 t.sp
Asafoetida - 1/2 t.sp
Curry Leaves

Method
Cook the thuvar dal till it is little soft but crunchy. It should not become too soft. Heat oil in a kadai. Add the items for seasoning. And when the mustards have finished spluttering add the onion and tomatoes. Cook till the tomatoes become till soft. Add the chopped capsicum (bell pepper) cook for a minute or two. Add salt, tamarind, sambhar powder and the cooked salt. Once the mixture starts boiling, simmer, cover and let it cook for few minutes, about 5 to 7 minutes. Transfer to a bowl, garnish with coriander and serve hot with Rice or Chapathis.

Check out what the other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

RM#2 : Day 9 Peanut Kuzhambu (Kadalai Kuzhambu)

I normally prepare this Peanut Kuzhambu when I am bored and we seem to be needing a change in food. And also when I am short of fresh veg. We all like this for Rice. The kuzhambu and crunchiness of peanuts go together very well.

Peanut Kuzhambu
Ingredients
Peanuts - 1/2 cup
(soaked the previous night and pressure cooked with little salt till it becomes soft)
Chopped Onion - 1 big
Chopped Garlic - 5 to 6
Tomato - 1
Thick Tamarind extract - 3 to 4 tb.sp
(soak the tamarind in water, take a thick extract of it)
Sambar Powder - 2 tb.sp
Salt to taste
Oil
Freshly grated Coconut - 2 tb.sp
Cumin seeds - 11/2 t.sp

For tempering
Mustard seeds - 1 t.sp
Urad dal - 1 t.sp
Fenugreek seed - 1/2 t.sp
Asafoetida - 1/2 t.sp
Curry Leaves


Method
Heat oil in Kadai. Add all the items given tempering. Once the crackling of the curry leaves has stopped add the chopped onion and garlic. Saute for a minute or two. Then add the chopped tomatoes. Cook till the tomatoes have become soft. Add sambhar powder and salt. Add a little water, tamarind extract and cooked peanuts. Cover and cook for about 10 min. stirring in between. Grind the coconut and cumin seeds and add to the kuzhambu. Serve hot with rice.

So now lets see what our other RM runners are cooking today.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

RM#2 : Day 8 Sothi (Side Dish for Idiyappam)

Sothi is a very famous South Indian Side Dish. It is very easy and quick to prepare it. It was one among the 1st dishes I made for about 20 guests first time after marriage. They were the 1st guests to our house, 20 of them at the same time. And I had conceived by then and was vomiting a lot. With all my vomitings I cooked the first guests of our house.
The menu on that day was Idiyappam with Sothi, sambhar, Veg. Cutlets, Kavuni Arisi. At that time it was too much for me (not a much experienced cook). Why I am doing all this blaa, blaa is to say that Sodhi is one of the easiest recipe I learnt.

Sodhi (Side Dish for Idiyappam)
Ingredients
2 Potatoes (medium sized)
Pressure cook the Potatoes and mash them.
1 cup Thick Coconut Milk
2 1/2 cup Diluted Coconut Milk
3 to 4 Green Chillies
Mustard Seed - 1/2 t.sp
1 tb.sp Lemon Juice
Salt to taste

Method

Heat about 1 t.sp oil in a kadai. Splutter the mustard seeds and add green chillies. Since I didn't have green chillies I had used 1 t.sp of Chilli Powder here. Add the diluted coconut milk. Add the mashed potatoes, salt and stir it. Let the mixture reach a boiling stage. Take the kadai away from the gas and add the thick coconut milk and lemon juice. Stir again and serve hot with Idiyappams.

So easy and so fast, isn't it.

Check out what the other RM runners are cooking today, here.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

Time for more awards
Divya of Divyas Easy Recipes, Viji of Vazhga Valathudan and Lubna of Yummy Food have given me the Friendship Award.

 

Lubna has also given me the Inspiration Award.

Thanks to all of you for sharing these awards with me. It is very nice of you all.

RM#2 : Day 7 Idiyappam - String Hoppers

Idiyappam or String hoppers is very common dish in TamilNadu, Kerala & Srilanka. It is made with rice flour. It can be served for both breakfast and dinner with kurma or sothi. It is very soft and easy to digest. Because of its easily digestible character it can be given to small babies (infants) who don't even have teeth. My mother usually puts some hot milk over it, adds some sugar, smashes it nicely and gives it to my children when they were babies. It can also be given to elderly persons and also to people who are ill.

There are many many versions of preparing the rice flour for this idiyappam. Here I am giving a very method which I usually follow and which never ever lets me down. And also comes super soft.

Idiyappam
Ingredients
Raw Rice - 2 cups
Boiled Rice - 11/2 cups
Salt to taste
Hot water

Method

Wash both the rices together and soak them in water for about 2 to 3 hrs. Spread them throughly on a clean cloth under hot sun. Let it dry till the rice are well dried and are sort of crispy. That is when you put them in your mouth you should feel the wetness because of soaking and also you should not feel the hardness of rice in raw stage.
So then you can either use mixer or else take it to the flour machines in India. And get it grinded to a smooth powder. Sieve it finely once and store the flour for future use.

Whenever you want to make Idiyappams. Take this flour in a bowl (better a basin, means which has broad mouth). Add some salt. For about 2 cups of this flour take about 4 cups of water. Heat the water. It should be hot, but not boiling. That is just when bubbles start coming from the bottom of the water. You can take it out pour it in the dough slowly. Keep mixing with a wooden ladle. It should come out to be a smooth dough. Check for the requirement of water, depending on the quality of rice you may require more or less water.

Now you need something called the Sevai Press or simply you can use the press we use for the ohma podi (bhujjia). Clean it and oil the inside of the press. Oil your hands and press the dough in idli plates or in just round steel plates and steam them. Cover the dough with a damp cloth so that it doesn't get dried out.

Repeat the above process for the remaining dough.

Serving Suggestions
Children's Fav
1) Keep the hot idiyappams on a plate, drizzle some drops of ghee over it. Strew about a tb.sp of sugar and freshly grated coconut
2) Pour hot milk with sugar over it.
3) Prepare some coconut milk, dissolve sugar and flavour with cardamom. Pour it over hot idiyappams.

For those who don't much of sweet
1) Serve hot with veg.kurma.
2) We normally serve with sothi. Recipe for this sothi will follow in a couple of days.

These Idiyappams are being served to
1)Saapadu Ready event hosted by Aartee of From the Kitchen
2) WYF : Kitchen Gadget event hosted by Easy Crafts of Simple Indian Food - An Easy Cooking Blog
3) Rice Mela event hosted by Srivalli of Cooking 4 All Seasons
4) Challenge event by veda murthy

and Ofcourse to my co-runners in Recipe Marathon. They are

1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani

And now time for Awards

 

Padmajha of Seduce Yours Tastebuds has awarded all the RM#2 Runners with Good Job Award. Thank you so much Padmajha

 

Sripriya of Srikar's Kitchen has also awarded all the RM#2 Runners with the Chocoholic Award and the Hard Working Food Blogger Award.

That was so sweet of you Sripriya. Thanks a lot to both of you.

RM#2 : Day 6 Andhra Pesarattu

Here comes another healthy variety of Dosa. Now I hear, all of you shouting at another Dosa. I had planned this weeks theme as a breakfast week for the Recipe Marathon # 2. And then to my dismay I saw many Dosas waiting silently for being posted. So I took pity on them and started posting them. Hope to give you some different recipes for the rest of the week.

Pesarattu is a very famous breakfast dish in Andhra. Since it is made from Moong, it is very very healthy. It fills up your stomach amazingly, just about 2 to 3 pesarattes keeps you running tirelessly and does not allow you crave for food for the next 4 to 5 hrs. It is a dish for 1 and all, i.e. for everybody.

This dish was taught to me by my dear friend Prashanti, who was my neighbor in Chennai. Those were days when we both were newly married. She hailed from Andhra and her dishes used to be very spicy. And we used to like those spicy Andhra dishes a lot.

Andhra Pesarattu
Ingredients
Moong (preferable the broken ones, if not the whole ones would also do) - 1 cup
Onion - 1
Ginger - 1/4 inch
Green Chillies - 5
Salt to taste

For the filling
Finely Chopped Onion - 3 to 4 big
Finely chopped green chillies - 1 tb.sp ( optional, i usually avoid this becoz of my children)
Cumin Seeds - 1 t.sp
Oil

Method
Wash and soak the moong for about 4 to 5 hrs. Grind it together with the onion, green chillies and ginger to a smooth paste. Add salt and mix well.
In the mean time you can get the filling ready. Heat oil in a pan, splutter cumin seeds and then add the onions and green chillies. Saute till the onion becomes little translucent. Transfer it to a bowl.
Now heat the dosa tawa. Brush it some oil. Do not heat it too much. When it has reached the right heat, pour the batter on the tawa and make thin Pesarattu. Sprinkle a few drops of oil and cover cook till the bottom layer is done. Flip to the other side and cook again. Now turn again and fill the Pesarattu with the onion filling. Fold and serve hot with chutney/sambhar.

So an easy & healthy Pesarattu is ready in a jiffy.

Packing off this Andhra Pesarattu to the contest Eat Healthy - Fight Diabetes hosted by Sangeeth of Art of Cooking Indian Food

Now lets see what our dear runners of RM#2 are cooking at their end.
1) DK

2) Siri

3) Srivalli

4) Ranji

5)PJ

6)Curry Leaf

7)Medha

8)Priya

9)Bhawna

10)Raaji

11)Ruchii

12)Anu

13)Kamala

14)Roopa

15)Divya Kudua

16)Rekha

17)Divya M

18)Lakshmi

19)Raaga
 
20)Sripriya

21)Viji

22)Kamalika

23)Pavani