Cabbage Uttapam




Leftover cabbage curry converted into cabbage uttapam

Ingredients (Translation)

Dosa batter
Dry cabbage curry
Oil

I prepared dry cabbage curry for rice by chopping it finely and pressure cooking it with very less water. Then tempered it with mustard, bengalgram dal and blackgram dal and added salt, turmeric powder and a bit of garam masala powder.

Heat tava and spread out a big ladle of dosa batter on it, making a thick dosa. Spread out the cabbage curry covering the uttapam and press it lightly so that it doesnt come out. Add some oil in the corners and cook well. When one side turns golden brown, flip it and cook on other side as well.

Serve hot with chutney or sambar of your choice.


how to make utappam, oothappam recipe, using leftover cabbage


Oats Rava Payasam


Thanks Seena of Simple and Delicious blog for the new payasam idea..

Ingredients (Translation)

2 tbsp oats
2 tbsp rava
4 tbsp sugar
Nuts
2 tbsp ghee
2 cups milk
1/2 tsp cardamom powder

Roast the nuts in ghee, add oats and rava. Roast till the colour starts changing and then add half the milk. Add sugar, cardamom powder and cook till done.

Add the rest of the milk and serve hot or cold.

how to make payasam, semolina oats kheer recipe
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Lemon Dal

Ingredients (Translation)

1 cup moong dal
2 tsp oil
1/2 tsp mustard seeds
Few curry leaves
Finely chopped coriander leaves
1 tomato
2 tsp lemon juice
1 green chilli
Salt as per taste

Pressure cook the moong, green chilli and tomato together.

Heat oil, add mustard seeds and curry leaves. When it splutters, add the cooked dal, salt and cook till it starts boiling.

Remove from fire, add lemon juice and finely chopped coriander leaves. Serve hot with plain rice, pulav or chapatis...it tastes great with anything.



All those planning to participate in the Travel Food Festival event, please rush up-just two more days to go for it.

Lemon dal is my contribution to JFI-Lime/Lemon event hosted by The Spice Cafe


Also sending this across to the International Women's day event hosted by Zorra.....

International Women's Day

Chinese Paintings
How to make dal, lime dhal recipe, easy side dish, quick recipe
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Badam Puri



Ingredients (Translation)

1 big cup of maida
2 -3 tbsp ghee
Pinch of salt
Oil/ghee to fry
1 cup sugar
Pinch of red orange colour
1/4 tsp cardamom powder

Make a one string sugar syrup and add the colour and cardamom powder to it.

Rub the ghee well into the maida. Add the pinch of salt and make a soft dough using water. Take small balls of it and roll them into thin puris. Fold it into half and then one-fourth to get a conical shape. Roll out again trying to maintain the same shape, this time let them being a bit thicker. Repeat for rest of the balls.

Heat oil/ghee and fry them two or three at a time on very slow heat so that it gets cooked inside well. When it starts changing colour, dip them in the sugar syrup for about 2 minutes and transfer them to a seperate plate. Garnish with chopped dryfruits.

This is my contribution to the Click:Flours event



how to make badam puri, baadam poori recipe

Dal Vada



Ingredients (Translation)

1 cup split unskinned moong dal
Salt to taste
Oil to fry
1 green chilly
1 tsp ginger paste

Soak the moong for atleast 2 hours. Grind it along with ginger paste, salt and green chilly without adding more water.

Take a small ball of it and deep fry them in hot oil til golden brown.

Serve hot with onions and fried green chillies.

This being a traditionally gujarati dish, sending this over to Mythili for RCI-Gujarati Cuisine


how to make dal vadai, dhal vada recipe, gujarat special dishes
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Milagai Podi


Ingredients (Translation)

3 tbsp blackgram dal
3 tbsp bengalgram dal
Bit of asafoetida
4-5 red chillies
Salt as per taste
2 tsp white sesame seeds

Dry roast blackgram dal, bengalgram dal and red chillies. Roast sesame seeds seperately. Grind all ingredients together to a coarse powder.

Serve with dosas and idlis. This powder can be stored in an air-tight container for 15 days.

Sending this over to Roma for her Long Live the shelf event.
how to make dosa podi, side dish for idli dosa, traditional southindian dish
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Kadamba Saadam (Mixed Rice)


Ingredients (Translation)

1 cup rice
1/4 cup red gram dal
Vegetables like potato, peas, carrot, beans, pumpkin, brinjal, sweet potato
Salt to taste
2 tsp oil
A small lemon sized tamarind
1/2 tsp mustard seeds
Few curry leaves
1 tsp sambar powder
Few coriander leaves

Roast and grind the masala ingredients

1 tsp bengalgram dal
2 tsp coriander seeds
Bit of asafoetida
1/2 tsp fenugreek seeds
3-4 red chillies

Pressure cook the rice, dal and vegetables together.

Heat oil, add the mustard seeds and curry leaves. When it splutters, add the tamarind extract, salt, sambar powder, masala powder and cook for 2 to 3 minutes. Add the cooked rice, dal and vegetables and mix well.

Add finely chopped coriander leaves.

Serve hot with pachadi/raita and chips.

This post is my entry to Meeta MM-One dish dinners event


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Gobi Manchurian




Ingredients

1 medium sized cauliflower, cleaned in hot water and cut into big florets
1/4 cup cornflour
Salt to taste
2 tsp soya sauce
2 tbsp rice flour
2 tbsp gram flour
1 tsp red chilli powder
1/2 tsp ginger paste
1/2 tsp red chilli sauce
1 tsp tomato sauce
1/2 tsp green chilli sauce
Oil to fry
Finely chopped coriander leaves

Mix rice flour, cornflour, gram flour, 1 tsp soya sauce, salt, red chilli powder and ginger paste with water to get a thick batter. Dip the cauliflower pieces and fry them in hot oil till golden brown.

In a seperate vessel, add the red chilli sauce, tomato sauce, green chilli sauce, 1 tsp soya sauce, coriander leaves and a pinch of salt and heat for a minute to mix it well and get a thick sauce.

Dip the fried cauliflower pieces in the sauce and allow the sauce to coat well on it. Serve hot with toothpicks to make it easy to pick it up and eat.



Sending this over to Bindiya for her These are few of my favourite things-Chinese food event.


how to make gobhi manchurian, gobi manchurian recipe, chinese dish
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Chocolate Kesari



Kalai from Samaithu Paarkalaam blog has come up with chocolate kesari some time back. I love anything in chocolate flavour and was waiting for an opportunity to try it out and yesterday was the day for it. It came out so nice that everything was over in first serving itself. Thanks Kalai for bringing out such a nice idea.

Ingredients (Translation)

1 cup roasted rava
1 1/2 cups-2 cups sugar depending on taste requirements
3 cups water
2 tsp cocoa powder
Few roasted cashews
Few raisins
4 tbsp ghee
1/ tsp cardamom powder

Heat water and add the rava to it. Cook for two minutes and add the sugar, ghee and cocoa powder to it. Cook till it gets a bit thick.

Add cardamom powder and roasted cashews and mix well.

how to make kesari, chocolate kesari recipe
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My First Award


“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.”


Pravs of Simply Spicy blog has awarded me the Nice Matters Award to me. This being my first award, i feel so delighted. Thanks a lot Pravs. I would like to pass on the same to all of you and to name some...

Archana from Archana's Kitchen,

Laavanya of Cookery Corner,

Super Chef of Mirchmasala,

Ramya of Mane Adige

Vanamala of My Kitchen World.

Podalanga (snakegourd) kootu

This kootu has a simple masala for it, yet great taste



Ingredients (Translation)

1 medium sized snakegourd cut into small pieces
4 tbsp greengram dal
Salt to taste
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp asafoetida
Few curry leaves
1/2 tsp turmeric powder

For masala (grinded to a smooth paste)

2 red chillies
1 tsp fenugreek seeds
2 tbsp grated coconut

Pressure cook the greengram dal and snakegourd together.

Heat oil, add mustard seeds and curry leaves. When it splutters, add the cooked dal and vegetable. Add some water, salt, turmeric powder and asafoetida. Mix well and add the masala paste and cook for five minutes.

Serve with rice or chapatis.

The other masala you could try for kootu are

1) Rasam powder
2) 1 tsp poppy seeds, 2 green chillies and 2 tbsp grated coconut

how to make kootu, recipe for snakegourd, simple kootu sidedish
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Paneer Pakoda


Ingredients

200 grams paneer
Salt to taste
1 tsp red chilli powder
1/2 cup gram flour
2 tbsp rice flour
Oil to fry
Chaat masala

To be roasted and ground into powder

2 red chillies
1/2 tsp white sesame seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
Bit of asafoetida
Salt to taste

Cut the paneer into rectangle pieces. Slit them in between and spread out some masala powder in it. See to it that you cut the paneer in only three sides.

Mix gram flour, rice flour, salt and red chilli powder with water to get a thick batter. Dip the paneer pieces in this batter and fry them in hot oil till golden brown.

Drain excess oil on a tissue paper. Sprinkle some chaat masala powder on it and serve hot.

Sending this over to Vandana's Paneer: A Delicacy Event


Also sending this over to Pallavi for the Sunday Snacks:Hot and Spicy event and Trupti's Winter Treat event


Kothamalli (Coriander leaves) thuvaiyal




Ingredients (Translation)

A medium sized bunch of coriander leaves
Salt to taste
4 tbsp blackgram dal
2 red chillies
1/4 tsp asafoetida
Bit of tamarind

Dry roast the blackgram dal and red chillies. Soak the tamarind in little water.

Grind the roasted blackgram dal and red chillies first. Then add chopped coriander leaves, salt, asafoetida and tamarind and grind well to get a smooth paste.

Tastes great with plain rice and can also be used as a side dish for dosas and idlis.
how to make dhania thugaiyal, thuvaiyal recipe





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Ajwain Poori and Mixed vegetable saagu



Ingredients for ajwain poori (Translation)

1 cup wheat flour
Salt to taste
1/4 tsp ajwain powder
Oil to fry

Mix wheat flour, salt and ajwain powder to get a soft dough. Make small balls of it and roll out each of them. Fry in hot oil. The addition of ajwain to the usual pooris gives it a different flavour and is good for health too.

Saagu recipe is adapted from Ramya's Mixed vegetable saagu.

Ingredients for Mixed vegetable saagu

Cooked mixed vegetables like beans, potatoes, peas and carrot
Salt to taste
Few curry leaves
2 tsp oil
Bit of asafoetida
1/2 tsp mustard seeds
1/4 tsp turmeric powder
Finely chopped coriander leaves

To be ground into paste

2 tbsp coconut
A small piece of cinnamon
Few black pepper (as per taste)
2 cloves
1/2 tsp ginger paste
Few cashews soaked in hot water for about 10 minutes
2 tbsp roasted dal
Green chillies( as per taste)

Heat oil, add mustard seeds and curry leaves. Add the cooked vegetables, turmeric powder,salt, asafoetida and the masala paste and cook for five minutes to get a thick gravy.

Garnish with finely chopped coriander leaves.

How to make puri, sagu recipe,
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Cauliflower Pakoda






Ingredients (Translation)

1 cup cauliflower florets
1 cup gram flour
1/4 cup rice flour
1/4 tsp asafoetida
Salt to taste
1/2 tsp red chilli powder (optional)
Oil to fry

Soak the cauliflower florets in hot water for some time.

Mix all the other ingredients except oil and add water to get thick batter. Dip the cauliflower florets one by one in this batter and deep fry in hot oil till golden colour.

Serve hot with chutney or sauce.

I have added a menu card list featuring all the posts on this blog on the left side...please help yourselves with it.



Crochet Snowman
how to make gobi pakoda, recipe for pakoda, quick snack for parties, snacks for sudden guests
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Whole Moong Cutlets




Ingredients (Translation)

1 cup whole moong
1 medium size boiled potato
Salt to taste
1/2 tsp red chilli powder
1 tsp garam masala powder
Finely chopped coriander leaves
2 slices of bread
Oil
Bread crumbs

Soak the whole moong for 3 to 4 hours and pressure cook them till soft. Mash the boiled potato and add the moong (there shouldnt be any water). Soak the bread in little water and squeeze out the excess water. Add this and rest of the ingredients to the potato moong mix, except oil and bread crumbs. Mix well and shape them into heart shaped cutlets. (I used a cookie cutter to get equal heart shaped cutlets)

Dip the cutlets into the bread crumbs to cover all sides and place them on a hot tava. Spread a little oil to it. When one side turns golden brown, turn and cook on other side as well.

Serve hot with sauce.

This is my contribution to the Theme of the week: Valentine's Day event hosted by Pooja and A Heart for your valentine hosted by Zorra.

how to make healthy cutlets, whole moong recipes, easy and quick snack, snacks for parties recipe



A heart for your Valentine



Since this is a quick, easy and most importantly healthy snack that can be served during kids parties, sending it to Vanamala's Kids Food Event as well.






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Wheat rava idli with veggies


This one is adapted from Viji's Wheat rava idli with veggies from Vcuisine blog

Ingredients (Translation)

1 cup wheat rava
2 tbsp blackgram dal powder
Salt to taste
1 1/2 cups of water
2 tsp oil
1/2 tsp ginger paste
Few curry leaves
Bit of asafoetida
1 tsp pepper and cumin powder
1/4 cup of vegetables (i used carrot, peas, beans)
1/2 tsp Eno salt

Add little water to blackgram dal powder to get a smooth paste. Add the roasted wheat rava, salt and remaining water to the paste. Allow it to ferment overnight.

Heat the oil, add cumin pepper powder, ginger paste, curry leaves and asafoetida. Add it to the batter. Add the vegetables and mix well.

Grease idli plates and steam idlis for 10 minutes after adding eno to the batter.

Serve hot with chutney and sambar.
healthy idli recipe, how to make wheat rava idli, quick breakfast recipes
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Kuzhi Paniyaram

Recipe source: Cham's Kuzhi Paniyaram with changes to suit my requirements


Ingredients (Translation)

Idli batter
1/2 tsp ginger paste
Few curry leaves
Finely chopped coriander leaves
1/2 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
2 tsp oil
2 green chillies finely chopped

Add the tempering of bengalgram dal, blackgram dal and mustard seeds to the batter. Add the rest of the ingredients to the idli batter as well and mix.

Grease the paniyaram stone with little oil and pour the batter to a little less than the full and cook on slow flame. When it starts changing colour to golden brown, use the stick given along with the paniyaram stone to turn it over. Cook for five minutes on the other side as well.

Serve hot with chutney and sambar.
Check out Simple Stroke Painting
how to make paniyaram, kuyi paniyaram recipe, using leftover idli dosa batter, quick tiffinAffiliate of 100% Microwave Cooking, Ideas money, Time Pass, Inspirations for life, Easy crafts, Earn a Crore

Oats Dosa

After seeing Archana's Oatmeal dosa, i was tempted to try it out and here is my little modified version of another instant dosa variety.



Ingredients (Translation)

1 cup oats
1/4 cup rava/sooji
1/4 cup rice flour
2 cups water
2 green chillies cut finely
Finely chopped coriander leaves
Salt to taste
Oil

Mix all ingredients except oil and let it stay covered for 15 minutes.

Heat tava and add a laddle full of batter to it and spread in circular way. Spread out a little oil in the sides.

When one side is cooked, turn it and cook on other side as well.

Serve hot with chutney or sambar.

As oats is very beneficial to health and these dosas can be made instantly, sending this post to the WBB-Healthy eats event hosted by Tasty Palettes blog.
how to make oats dosa, oats recipes, instant dosa recipes, healthy breakfast recipes
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Shankarpal



Ingredients (Translation)

1 cup all purpose flour
Oil to fry
A pinch of salt
1/4 cup powder sugar

Mix the flour, sugar and salt with some water to get a soft dough. Roll them into thick chapatis and cut them into small squares or diamond shapes using a knife.

Deep fry them till golden brown. It becomes crispier when cooled for some time. It can be stored in an air-tight container and is a good snack during travels.

This dish would also feature in the "Travel Food Festival".

how to make sweet biscuits, easy sweet recipe
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Palak Pakoda



Ingredients (Translation)

1 medium sized bunch of spinach
1 cup bengalgram flour
1/4 cup rice flour
Salt to taste
1 tsp red chilli powder
1/2 tsp turmeric powder
Oil to fry

Clean and chop the spinach finely. Add all other ingredients except oil. Sprinkle little water if required. Heat oil and deep fry the palak balls till light brown.

Serve hot with sauce.
Quick pakoda recipe, how to make palak pakoda, recipes with palak, keerai pagoda

Aloo Paratha- Oil free/Ghee free


Ramya of Mane Adige blog shared this recipe of oil/butter/ghee free parathas some time back and it turned out to be superb.

Here is the link to the recipe
How to make parathas, aloo paratha recipe, oil free breakfast, simple and easy paratha, parota
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Paneer Makhanwala


Ingredients (Translation)

1 cup paneer cut into cubes
1 tomato
Salt to taste
2 tbsp fresh cream
3 tbsp butter
1/2 tsp cumin seeds
1/2 tsp red chilli powder
1/2 tsp garam masala
2 tsp kasuri methi
Fresh coriander leaves to garnish

Grind the tomato into a paste along with cumin seeds. Heat butter, add the paste, red chilli powder and garam masala powder and cook for 2 minutes. Add the paneer pieces, crushed kasuri methi leaves, salt and cream and cook for 2 more minutes. Add a little water if the gravy is too thick.

Finally add more butter (optional) to the gravy and garnish with fresh coriander leaves.

Serve with hot rotis or puris or pulav.
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Instant Tamarind flavoured Beaten rice (Puli Aval)



Ingredients (Translation)

2 cups beaten rice
2 tsp oil
1 tsp Puliyogare paste or powder

Wash the beaten rice and let it stay covered for 10 minutes without any extra water. It will become soft.

Heat oil, add mustard seeds and when it splutters, add the beaten rice and puliyogare powder and mix well for a minute.

This instant breakfast can even be carried in lunchboxes and while travelling. No advance preparations are required for this if you have the puliyogare paste. So, this goes to the Travel Food Festival hosted by this blog.



quick breakfast, easy to make tiffin variety,
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Disclaimer

Simple Indian food blog (author- EC) is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author. All the measures used in the recipes are approximate. Please adjust the spices as per your taste. For any queries, please email us at easycrafts@gmail.com