Masal Vada / Cabbage Dhal Vada | Snacks Recipes

When it comes to deep-fried snacks, LO is just like his Dad.. Loves 'em. I made this crunchy crispy vadas for lunch the other day. It was a great combo for the Mysore Rasam (recipe coming soon) I made. I used a combination of chana dhal and split moong dhal and added cabbage in the place of regular onions. 

Ingredients:
Inspired from here
Dhal measurements in 160 ml cup; Makes 12 vadas
Chana dhal - 1/2 cup
Moong dhal - 1/2 cup
Dry Red chillies - 2
Fennel seeds - 1 tsp
Asafoetida - 1/2 tsp
Cabbage, chopped fine - 1-1/2 cups (can substitute onions)
Green onions, chopped - a handful (optional)
Coriander leaves, chopped - a handful
Salt - to taste (see notes below)
Oil - for frying

Method:
Wash and soak the dhals together for 45 mins to an hour. Drain completely and grind coarsely with red chilli, fennel seeds and asafoetida. Mix with salt, chopped cabbage (or onions), green onions and coriander leaves. Heat oil for deep frying. Make small patties and deep fry until golden brown on the outside and cooked through in the inside.
Notes:
Add salt just before frying. If not frying immediately after grinding, cover and refrigerate until use.
Linking this up to Vegan Thursdays.

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Apple Cinnamon Oatmeal | Baby & Toddler Food Ideas

Mealtimes are always a challenge with little ones. They become more picky as they grow. Feeding my LO with a healthy balanced meal has always been a tricky task for me. But sneaking in "healthy stuff" into something he eats has been working so far. Touch wood! My LO likes, well like is too strong a word when it comes to his eating. He likes eats oatmeal when it is a little sweet. But he has never been a big fan of fruits except for bananas. So I sneaked in an apple to his breakfast bowl. That satisfies his daily fruit serving and since apple is sweet, he doesn't notice :).

Ingredients:
Serves - 1
Rolled (old fashioned) oats - 1/2 cup
Water - 3/4 cup
Whole milk - 1/4 cup
Apple - 1 medium
Cinnamon - 1/4 tsp
Salt - a dash
Sugar - 1-2 tsp

Method:
Peel, core and chop the apples. Blend to make a puree. In a medium Microwave-proof bowl, mix the oats and water. Cook in the microwave oven for 1-1/2 minutes. Mix once and microwave again for 30 seconds. Mix the apple puree, cinnamon, salt and milk and microwave again for 30 to 60 seconds. Allow a minute or two of standby time (allowing it to rest in the microwave undisturbed). Mix in the sugar per taste and serve.
Notes: For babies less than 10 months old, use a hand blender to puree the cooked oatmeal before serving.

Linking this up to Healthy Diets: Healthy Breakfasts event of Priya hosted by Nandoos Kitchen and to Srivalli's Come Join Us for Breakfast.

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Pashteeza /healthy peshawari pizza

Pashteeza My friend wardah ask me to make Peshawar pizza which called pashteeza .when I see the picture on facebook I remember ,that many people in Peshawar specially those who have the clay oven in their home they make this in the end when they cooked there naan bread they add chopped tomatoes and onion and make this for the kids . In my village I spend my vacation to learn to cook on tandoo the clay oven .at the beggaring it was a fun for them to see a modern college girl ,who wear gloves to wash the dishes, use sunscreen lotion .it was a joke ,the people of my village were strong they have no fair of anything. Making on the clay on was not easy; you can burn your hand easily. you have to chopped the wood add to the clay oven fire it up when it’s really hot get a clean wet towel and quickly run around oven to clean the walls so when you stick you naan it won’t be black and stick easily. Then you will make a big dough that cannot be fit in your hand no wooden boards or rolling pin , wet your hand and make a big naan with beautiful

ul motions .then wet the dough and stick it on the hot wall press it hard. Do the rest and in few minutes the naan will be ready.

 I remember when I tell the lady that I want to cook she say oh no you can’t its really hot but I did try she make me a smaller dough I follow her direction ,I did burn my elbow and the naan did stick to the wall she fix the sides though ,but that was my first naan I did make it every day all my vacations .and every time I make them I feel that I did something ,just like I win the prize ,even after coming back to home I did have those burn lines on my hand . So this recipe is for all those hard working ladies of my village .and for my friend wardah I hope you will like it.
 Pashteeza /healthy peshawari pizza

Ingredients: 1-cup warm milk or water 2-tsp yeast 2-cups all-purpose flour pulse extra for dusting and rolling 1/4-cup bread flour 5-TBS basin Salt to taste 3tbsp olive oil 1tsp honey 5 green onion/scallions thinly chopped 1/2-cup chopped cilantro 2-cloves of garlic minced garlic 1tsp freshly ground black pepper 1tsp cumin seeds 1 tomato thinly sliced 1 green chili thinly sliced .
Method:

1. In a food processor, or electric mixing bowl, or bread maker, combine the milk, yeast, both of the flour, basin, salt, oil, and honey and run the machine until the dough form a ball, keep kneading for 15 minutes. After 15 minute stop the machine and add the chopped green onion, cilantro, garlic, pepper, and cumin seeds and let it mix for 10 minutes. 2. Spray a large bowl with nonstick cooking spray, remove the dough from the food processor shapes it a round ball and place the dough in the bowl. Cover it with a plastic wrap and let the dough rise in warm, draft-free place until double in volume, about 1 to 2 hours. 3. Punch down the dough and make 6, equal size ball and keep aside on a lightly floured plate for 15 minutes. 4. Place a large baking sheet or pizza stone, on the center oven rack, preheat the oven to broiler Lightly sprinkle a working surface with little flour ,flatten each ball into round circle ,topped each bread with thinly slice of tomato and green chili and transfer the circle to the baking sheet or pizza stone and bake 1 to 2 minutes or until the top lightly brown serve hot with salad and cold drink
. Note. If you are in hurry cook bottom of the bread on iron skillet then carefully transfer to broiler and the top will cooked in oven very fast.

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Tomato Thokku / Tomato Pickle - South Indian Style

Summer reminds me of the summer vacation spent at grandma's place. While we kids will be busy having non-stop fun, grown-ups will be busy making the summer goodies. Different types of pickles, vathals (sun dried vegetables), vadams (dried ready to make fryums) are made and stocked up for the year. While the vathals and vadams are prepared to make an ample use of the sun in summer, the pickles are made for the availability of the seasonal produce. That being said the market is overflowing with tomatoes and I am making a great use of them. 

Ingredients:
Ripe Tomato - 1/2 kg
Garlic - 10 small cloves
Fenugreek seeds - 1 tsp
Tamarind - lime sized
Dry Red Chillies - 12-15
Salt - 1-1/2 tsp or taste
Gingelly oil / Sesame oil - 1/3 cup
Mustard seeds - 2 tsp
Asafoetida / Perungayam - 1/2 tsp
Dry red chillies - 1

Method:
Soak the tamarind in a little water. Dry roast the fenugreek seeds until it slightly changes in color. Allow to cool and powder. Add the dry red chillies in a blender and pulse until almost fine. Add the soaked tamarind and make a smooth paste. In a heavy-bottom saucepan, add the chopped tomatoes, salt, ground paste and fenugreek powder. Allow to boil in medium-high heat until the mixture boils over and the tomatoes cooks through. Heat oil in a separate pan and splutter the mustard seeds, asafoetida and one dry chilli. Pour over the tomatoes and cook in medium heat. Mix occasionally and continue cooking until it comes together and the oil oozes out. Allow to cool completely and store in a dry glass container.
Notes: 
It is not recommended to store pickles in plastic container since the oil could react with plastic. Glass or ceramic jars work perfect.

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Kalizza sandwich

Kalizza sandwich

Ingredients

• Flour 2 ½ cup
• Salt 1 tsp
• Sugar 3 tsp
• Milk powder 2 tbsp
• Egg 1
• Oil 2 tbsp
• Yeast 1 ½ tsp

Ingredients for filling

• Chicken tikka chunks 1 cup
• Mushrooms sliced 4
• Olives 4
• Oregano ½ tsp
• Cheddar cheese ½ cup
• Mozzarella cheese ½ cup
• Pizza sauce ½ cup Mixed with tomato paste 2 tbsp

Method for dough

• Put all together in a bowl, knead with warm water into a soft dough, leave to rise for 30 minutes, punch down dough, divide the dough into 2 parts, grease your two 8 inches pizza plates, roll the dough ½ inch thick to fit in pizza plate, spread prepared sauce on half the portion, top with chicken tikka chunks, mushrooms, olives, oregano, both the cheese, then fold with the left plain portion into deep, press the corner edges well, prick top with fork, brush with beaten egg, bake on 200 degree for 20 minutes. Cut in halves from center and serve.

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Mocha Latte Chill

Mocha Latte Chill

Ingredients

• Hot water 1 cup
• Coffee 3 tsp
• Chocolate syrup ½ cup
• Vanilla ice cream 4 scoops
• Fresh cream whipped 1 cup

Method

• Coffee and cool, put it in the blender with chocolate syrup, ice cream and half cup whipped cream, blend, serve garnished with swirls of whipped cream.

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Fish Pops

Fish Pops

Ingredients

• Boneless fish ½ kg cut into 1 inch cubes
• Lemon juice 1 tbsp
• Hoisen sauce 1 tbsp
• Salt 1 tsp
• Black pepper ½ tsp
• Chili garlic sauce 2 tbsp
• Mustard powder ½ tsp
• Egg white 1 or 2
• Bread crumbs 1 cup
• Self raising flour ½ cup

Method

• Marinate fish with all above except egg whites, bread crumbs and self raising flour for 1 hour, roll fish in flour, and dip in egg white, then in bread crumbs, deep fry. Serve with sweet chili sauce.

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Green Garlic kababs

Green Garlic kababs

Ingredients

• Mince ½ kg
• Green chili garlic sauce 3 tbsp
• Oyster sauce 1 tbsp
• Salt ½ tsp
• Black pepper ½ tsp
• Egg 1
• Corn flour 1 tbsp
• Ginger garlic 1 tsp
• Bread slices 1 soaked in water
• Onion rings for garnishing

Method

• Mix all together in mince and chopperize, leave it for 30 minutes, make into seekh kabab shape, pan fry for 10 minutes until done, serve with sure imli chatni and onion rings.

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Strawberry chocolate shot glasses

Strawberry chocolate shot glasses

Ingredients

• Vanilla custard 2 cups
• Jell-o Chocolate pudding mix 1 packet
• Chilled milk 2 cup
• Strawberries chopped 2 cup
• Sugar ½ cup
• Lemon juice 2 tbsp
• Oreo cookies 1 cup
• Fresh cream whipped 1 cup
• Chocolate grated 150 gm
• Cream 200 gm

Method

• Mix 2 cups chilled milk with 1 cup jell-o chocolate pudding, beat till chill, melt 100 gm chocolate with 3 tbsp cream to make genache, cook 2 cups strawberry chopped with ½ cup sugar, also add 2 tbsp lemon juice, keep aside.

To assemble

• In shot glasses first put 2 tbsp of vanilla custard in each glass then the strawberry, pipe chocolate pudding mixture, top with genache and 1 put Oreo for garnishing with piped cream. Serve chilled.

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Pineapple upside down salad mould

Pineapple upside down salad mould

Ingredients

• Pineapple slices 1 can undrained
• Cherry halves 6
• Pineapple jelly 1 packet dissolved in ¾ cup water
• Cream cheese 4 tbsp
• Curd cheese 4 tbsp
• Mayonnaise 4 tbsp
• Cream 4 tbsp whipped
• Gelatin 2 tbsp dissolved in pineapple syrup ¼ syrup
• Sugar 2 tbsp
• Salt ½ tsp
• Pineapple tidbits ½ cup
• Fruit cocktail 1 cup

Method

• Grease your mould very well with oil, fix with pineapple and cherries, dissolve cherries in ¾ water, pour on top of pineapple slices, beat together cream, curd cheese, cream cheese, mayonnaise and cream, fold in pineapple fruit cocktail, sugar, salt, dissolve gelatin, mix all well, pour on top of set jell-o, freeze till done, over turn and serve.

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Chicken and Cheese Nuggets

Chicken and Cheese Nuggets

Ingredients

• Boneless chicken ½ kg
• Cheddar cheese 1 cup grated
• Brown bread Rusk 3
• Spring onion 1 cup chopped
• Salt 1 tsp
• Black pepper 1 tsp
• Cream 2 tbsp
• Egg 1 + 1
• Green chilies 3 chopped
• Bread crumbs as required
• Chicken powder 1 tsp
• Dry flour as required

Method

• Put all the ingredients in chopper except bread crumbs, chopperize all together, make into nuggets shape, roll in dry flour, dip in beaten egg, roll in bread crumbs and deep fry.

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Cherry Coconut Cake

Cherry Coconut Cake

 

Ingredients

• Butter 8 ounces
• Sugar 1 ½ cup
• Glazed cherries ½ cup chopped
• Eggs 4 separated
• Flour 3 ½ cup
• Baking powder 1 tbsp
• Orange juice ½ cup
• Desiccated coconut ½ cups
• Flaked coconut 4 tbsp

Method

• Beat butter, gradually add in sugar, beat till light and fluffy, add in 1 egg yolk at a time, beat well, stir in coconut, sieve together flour and baking powder, start adding in to the mixture alternating with orange juice, mix cherries with little flour and fold in the cake mixture, beat egg white stiff, fold in the batter, mix well, place mixture into greased bandit pan, sprinkle with flaked coconut on top, bake on 180 degree C for 1 hour.

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Cinnamon Roll with Cream Cheese Frosting

Cinnamon Roll with Cream Cheese Frosting

 

Ingredients

• Flour 3 cups
• Water ¼ cup
• Milk ½ cup
• Butter 4 ounces
• Eggs 2
• Vanilla essence ½ tsp
• Salt ½ tsp
• Caster sugar 4 tbsp
• Yeast 1 ½ tsp
• Bread improver 1 tsp heaped
• Brown sugar 2 tbsp

Ingredients for filling

• Butter 3 ounces
• Brown sugar ½ cup
• Cinnamon powder 1 tbsp heaped
• Method
• Mix altogether

Ingredients for cream cheese frosting

• Imported butter 100 gm
• Cream cheese 5 tbsp
• Icing sugar ½ cup
• Milk 1 tbsp

Method

• Melt butter with water and milk, cool add in caster sugar, brown sugar, salt, eggs and vanilla essence, mix together with a whisk, gradually add in flour, yeast and bread improver, mix together, the dough should be very soft, put to rise in a grease bowl for 2 hours. Punch the risen dough and knead again, roll out to a big rectangle, spread filling, roll up from long end and cut into 2 inch thick roll, leave to rise for another 15 minute then brush egg and milk mixture on the, sprinkle with water spray, before baking put water in a pan in oven then put the buns to bake on 180 degree C for 20 minutes after 12 minutes again water spray. Spread with cream cheese frosting and serve.

Method for frosting

• Beat butter and cream cheese, gradually add icing sugar and milk, beat well, spread the frosting on Cinnamon roll.

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Fettucine Avocado | Vegan Pasta Recipes

Ever wonder if you can convert something sinfully delicious to something deliciously healthy. Yes you can and I did too. Avocado to the rescue..  This is a healthier version of the classic Fettuccine Alfredo without all the not-so-good fats from the cream, butter and cheese. The creaminess and the fat in the avocado makes it a great alternative for the butter and cream in this recipe. Avocados are high in fiber and magnesium. It is true that avocado is high in fat but those are the good fats that is very good for your heart. 
Check out my recipe for Guacamole.

Ingredients:
Serves - 1-2
Dry Fettuccine pasta - 1/4 lb
Ripe Avocado - 1 small
Lemon juice - 1-1/2 tbsp
Extra Virgin Olive oil - 2 tbsp
Salt - a pinch
Pepper - a pinch

Method:
Cook the pasta in salted boiling water until done. Drain and reserve 1 cup of pasta water. Blend the avocado flesh, oil, lemon juice with salt and pepper. Add pasta water as needed to loosen the avocado puree. Transfer to a bowl and add the pasta. Toss well adding the pasta water as needed to loosen the sauce. Serve warm.
Notes: Add chopped parsley or basil as needed.

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Chocolate Surprise Cupcakes

The surprise is the cream cheese & chocolate chip 

filled center. Part chocolate cupcake, part
cheesecake with chocolate chips.
Two bites of heaven in one.

Fair warning! These are sooo good you'll eat
too many. OK, maybe that's just me.
These can also be frozen. 

These are cake-mix easy. 

 Mix the cake mix following the box directions.
Set aside. Mix the filling in a medium bowl.

 Fill the lined cupcake pan with 2/3 cake batter
and drop a heaping teaspoonful of filling in
the center. Bake @350º for 22 minutes.

 Remove from pan and let cool.

 Mix up the chocolate frosting.

Frost!

Sample the goods! Have two!

I like to eat one while it's still a bit warm.

I refrigerate any left over that day and

bring them to room temperature before

eating. Larry on the other hand likes them

 cold. Crazy, right?

Here's a good tip if you want to bring one 

to a friend. Use a plastic cup inverted 

onto it's lid. 

Chocolate Surprise Cupcakes

1 box dark chocolate cake mix

8 oz cream cheese, softened

1/3 C sugar

1 egg

pinch salt

1 C chocolate chips

Prepare cake mix according to directions on the

 box. Set aside. Line cupcake pan with cupcake

 papers. In a medium bowl beat the cream cheese 

with the sugar until light and fluffy. Beat in egg 

and pinch of salt. Stir in the chocolate chips.  

Fill each cupcake 2/3 full with batter. 

Drop one heaping teaspoon of cream cheese

 mixture into the center of each cupcake. Bake at

 350º for 20-25 minutes, 22 works for me.

Remove and let cool then frost. 

Chocolate Buttercream Frosting

1/2 stick butter, softened

1/3 C cocoa

2 C powdered sugar

1 t vanilla

4 T milk

Combine and beat until smooth.

Enjoy!

more cupcakes here

Links:Dwellings, A Stroll Thru Life,

Confessions Of A Plate Addict,

Coastal Charm, Domestically Speaking,
Savvy Southern Style, Rattlebridge Farm,
Between Naps On The Porch

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Kadappa Sambar | Side Dish for Idli / Dosa

Are you someone who always tries to think hard when it comes to making a side dish for Dosa? Yeah, I am one of you. But I have an idea for today so you don't have to break your head next time. A simple side dish for Dosa, this Kadappa sambar is different from the Thanjavur kadappa which is made with moong dhal and potato. With fresh ground spices and garnished with mint leaves this sambar is sure to be voted as your family's new favorite.

Ingredients:
Recipe source - MIL;
Serves - 3-4; Preparation time - 10 mins; Cooking time - 20 mins.
Besan / Chickpea flour - 3 heaped tbsp
Water -  3 cups
Turmeric powder - 1/2 tsp
Oil - 2 tsp
Onion - 1 cup, thinly sliced
Tomato - 1/4 cup, finely chopped
Mint leaves - a handful
Coriander leaves - a handful
Make a paste:
Ginger - 1" piece
Garlic - 3 cloves
Cinnamon - 1" piece
Cloves - 3
Fennel seeds / Sombu - 1 tsp
Poppy seeds / Kasakasa - 1 tsp
Green chillies - 2-4 (based on the heat of the chillies)

Method:
Mix the besan with 1 cup water and turmeric powder, set aside. Make a smooth paste of the spices under make a paste. Heat oil in saucepan and fry the onions until soft. Add the tomatoes with a pinch of salt. When the tomatoes become soft, add the ground spice paste and cook in medium flame for a couple of minutes or the raw smell of the paste vanishes. Now add the besan water with salt. Add 2 more cups of water and mix. Allow it to come to a boil and continue cooking in medium heat for about 15-20 minutes, until the besan cooks through and the raw smell of the besan disappears. Turn the heat off and add the chopped mint and coriander leaves. Cover and rest for 10 minutes. Serve hot with dosa.

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Mince Cutlets in Tomato Gravy

Mince Cutlets in Tomato Gravy

Ingredients for cutlets

• Mince ½ kg
• Onion chopped 1 cup
• Ginger garlic 1 tbsp
• Turmeric ½ tsp
• Green chilies finely chopped 4
• Coriander leaves finely chopped 2 tbsp
• Bread 3 slices soaked in ½ cup water
• Wooster sauce 2 tbsp
• Salt 1 tsp
• Crush red pepper 1 tsp
• Allspice ½ tsp
• Egg 1 or 2
• Bread crumbs as required
• Oil for frying
• Boiled peas 1 cup
• Fries to serve

Ingredients for tomato gravy

• Tomato puree 1 cup
• Water 1 cup
• Tomato paste 4 tbsp
• Onion ½ cup finely chopped
• White cumin seeds 1 tsp
• Garlic 1 tbsp
• Crushed red pepper 1 tsp
• Vinegar 2 tbsp
• Sugar 1 tbsp
• Salt 1 tsp
• Oil ¼ cup

Method for cutlets

• Marinate with mince with all given ingredients except breadcrumbs and oil, mix well, keep for 30 minutes, shape into small cutlets, spread in bread crumbs, dip in beaten egg and fry golden, keep aside.

Method for gravy

• Heat oil fry onion light golden, add all the seasonings with tomato puree, tomato paste and water, also add in vinegar, sugar cook till thick, add cutlets in tomato gravy, cook for 10 minutes, remove in a serving platter, serve with boiled peas and fries.

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Chicken and Mushroom Corn Pie

Chicken and Mushroom Corn Pie

Ingredients

• Chicken boneless ½ kg cut into 1 inch cubes
• Butter 2 ½ ounces
• Chopped onion 2 tbsp
• Mushrooms sliced 4
• Sweet corn 2 tbsp
• Eggs 2 hard boiled chopped
• Egg 1 beaten for glazed
• Boiled rice 1 cup
• Lemon juice 2 tbsp
• Dill finely chopped 2 tbsp
• Coriander leaves 2 tbsp chopped
• Salt 1 tsp
• Black pepper 1 tsp
• Mustard paste 1 tsp
• Wooster sauce 1 tbsp
• Ketchup 1 tbsp
• Chili garlic sauce 2 tbsp
• Cream ¼ cup
• Puff pastry ½ kg

Method

• Heat butter in a pan, fry chopped onion till light pink, add chicken, sauté for 5 minutes, add mushrooms and corn with salt, pepper, mustard, Wooster sauce, ketchup, chili garlic sauce, lemon juice, finely chopped dill, coriander leaves, mix well and remove, add in chopped boiled eggs, mix boiled rice and cream in a small bowl, roll out the puff pastry to a rectangular, place on a greased tray, spread the half rice mixture on to the pastry, leaving a 3 cm border all the way around, top with chicken mixture, finish with the remaining rice. Roll out the 2nd puff pastry, place over the filling, seal edges together, brush with beaten egg, bake on 200 degree C for 30 minutes.

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Pineapple Upside Down Pudding

Pineapple Upside Down Pudding

Ingredients

• Egg yolks 3
• Sugar 3 ounces
• Fresh cream whipped 8 ounces
• Gelatin powder 3 tsp
• Water ¼ cup
• Milk 1 cup
• Yellow food color few drops
• Pineapple essence ½ tsp
• Pineapple slices few
• Cherries 6 to 8

Method

• Dissolve gelatin in ¼ cup water, mix egg yolks with sugar and milk, cook on low flame, stirring continuously, do not boil, remove from fire add in essence, colors and dissolve gelatin, cool mixture, fold in the whipped cream, in greased glass pie dish, put rings of pineapple on the base and sides, put cherries in the whole, pour mixture on the pineapple slices, allow to set for 2 hours, over turn before serving.

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