WYF: Salad/Starter/Soups Event Announcement

The first part of a full course meal is Salad, soups and starters. All of us do indulge in them to satisfy our cravings and so the theme for September in the WYF series is "Salad/Starters/Soups".

Please note that

1) After posting your recipe on your blog, please link it back to this announcement and add the logo if possible. In case you wish to send some dish that you have posted earlier, please repost it with the link to the event and the logo. No restrictions on the number of entries...send in as many as you can


2) Please post only vegetarian recipes for the event since this is a 100% Vegetarian blog. No eggs please. If you are a non-blogger, mail me the recipe and the picture.

3) Mail me the following details - Subject: WYF- (salad/soup/starter-depending on your dish), your name, dish name and link to the post to easycrafts@gmail.com by the 30th September '08. I will pick up the snap from your blog...you neednt send it. The roundup would be published during the first week of October.

Looking forward to your participation in the event


Please rush in your entries for the AFAM:Lemon and WYF: Color in Food event as today is the last date for both the events.. No late entries please as I will be posting the roundup in a day.



Carrot Tofu Sevai



Saw this Mallika Badrinath recipe on a cookery show some time back. Since we dont get wheat sevai here, it is substituted with rice sevai. Also, instead of grating tofu, we opted for small cubes of tofu.

Ingredients

1 cup rice sevai (cooked and cooled)
2 tsp oil
1/2 cup grated carrots
1/2 cup cubed tofu (small pieces)
Salt to taste
2 tbsp peanuts
Finely chopped coriander leaves

For masala (Dry roast and grind to a fine powder)

A small piece of cinnamon
2 red chillies
1 tsp coriander seeds
2 tbsp dry coconut powder

Heat oil, add the carrots and cook till the raw smell goes off. Add cooked sevai, salt, masala powder, crushed peanuts and mix well. Cook for two minutes to let the masala mix well.

Add chopped coriander leaves and finally the tofu. Mix well and serve hot.

Sireesha of Moms recipes has passed me the Good Job award..thanks a lot

I would love to pass this on to

Namratha, SriLekha, Sangeeth, Dershana, Vidya

Dershana of The Footloose Chef considers me to be her blogging friend..Thanks Dershana



Passing this on to notyet100, Divya, Sireesha, Yasmeen, Hima

And Curry leaf from Experiments, Emotions and Experiences with food blog has tagged me to list 7 facts about me

The rules for the tag are

(a) List these rules on your blog.

(b) Share 7 facts about yourself on your blog.

(c) Tag 7 people at the end of your post by leaving their names as well as links to their blogs.

1) I love to travel and visit new places
2) Am very much addicted to blogging
3) Love to cook different dishes, but very fussy about eating
4) Am a chaat freak and can have it any time of the day
5) Want to learn all the possible crafts and keep looking out for new ideas
6) I am very restless and cannt stay quiet without any work even for a minute
7) I get angry very soon, but it vanishes much sooner.

I would like to tag

Shreya, Manisha, Usha, Suma, Jayashree, Yasmeen and Nidhi

how to make sevai, sevai varieties, tofu dishes, dishes with tofu, breakfast variety, healthy tiffin recipes,


Broken Wheat Upma with veggies


Ingredients

1 cup broken samba wheat
2 1/2 cups water
1/2 cup mixed vegetables (carrots, beans, peas)
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp blackgram dal
1/2 tsp bengalgram dal
Few curry leaves
Salt to taste
2 green chillies
Finely chopped coriander leaves

Dry roast the broken wheat for 3 to 4 minutes. Heat oil, add the mustard seeds, bengalgram dal, blackgram dal, curry leaves, green chillies and mix well. When it splutters, add the mixed vegetables, broken wheat and 2 1/2 cups of boiling water. Add salt to it and cook on low flame till cooked. It would take longer time than the usual rava to get cooked. It can also be pressure cooked at this stage.

Garnish with coriander leaves and serve hot with chutney/sambar.


My entries for the Long live the shelf event hosted by Roma are

Ready to mix powders for rice:

Puliyogare

Coconut Powder

Coriander seeds powder

Paruppu (dal) powder

Curry leaves powder

Verusenaga (groundnut) powder

Ready to use side dish for Idli/dosa

Chutney powder

Milagai podi
how to make broken wheat upma, breakfast variety, recipe for wheat upma, tiffin varieties, healthy upma

Soya bean channa masala


Ingredients

1/4 cup cooked soya beans
1 cup cooked chickpeas
1 big tomato(pureed)
2 tsp oil
1/2 tsp cumin seeds
1/2 tsp all purpose masala powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
1/4 tsp amchur powder
1 tsp kasuri methi (crushed)
Finely chopped coriander leaves

Heat oil, add cumin seeds and tomato paste. Add turmeric powder, red chilli powder, amchur powder, all purpose masala powder, salt, crushed kasuri methi and cook till the oil starts seperating. Add little water to get gravy and then the cooked chickpeas and soya beans. Mix well and cook till you get a thick gravy. If not, add a thin paste of gram flour with water and mix well for 2 minutes.

Garnish with finely chopped coriander leaves and serve hot with rotis/puris or rice.

This would also feature in my event WYF:Color in Food

Purva from Purvas Dawaat has passed me these two beautiful awards--thanks a lot dear

Passing this on to

Illatharasi

Shri

Kitchen Flavors

Dershana

Hima

Priti from Indian Khana and Yasmeen from Healthnut have passed me the Brilliant weblog award. Thanks Priti and Yasmeen

Anjali

Degchi

Rajee

Shreya

Maya

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An appeal, Ganesh Chaturthi Neivedyam & Awards

Please contribute generously for the Coronary Artery Operation of a young and economically disadvantaged mother so that the two small kids get their mother back..Pls refer to Srivalli's blog for further details and pls spread the word and help in getting more contributions





Kozhakattai, Sundal and Payasam are the traditional offerings to Lord Ganesha in South India. Since the recipes have been posted last year, you can follow the links for the recipe.






Some rangoli/kolam designs for Ganesh chaturthi

Reposting the Krishnajayanti Special dishes and Krishna's feet




These are my contributions to Purva's Krishna and Ganesh Chaturthi event



Anjali from The Big Bite, Sireesha from Me and My Kitchen, Kitchen Flavors from Yummy Food and Curry Leaf from Experiments, Emotions, Experiences with food have all passed me the Wylde Woman Award. Thanks a lot friends for this



The rules for the award are

You can give it to one or one hundred or any number in between - it's up to you. Make sure you link to their site in your post

Link back to the blog site http://tammyvitale.typepad.com/ Tammy can go visit all these wonderful men and women and remember the Purpose of the Award: To send love and acknowledgment to men and women, who brighten your day, teach you new things and live their lives fully with generosity and joy.



Passing this on to some new bloggers..

Rupali
Alka
Renuka
Deepika
Apu
Valar
Amu
PJ
Ramyahow to make kozhakattai, kozhakatai, modak, modhak recipe, south indian special for ganesh chaturthi, ganesha pooja, gowri ganesh habba, gouri ganesha pooja prasadam, neivedyam,

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AFAM-Lemon

This month's theme for AFAM is Lemon and these are my entries for the event








Lemon Sevai


Lemon Dal




A small reminder: We have just five more days to go for the AFAM event as well as WYF:Color in food event ....So rush in your entries for both these events..



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Idli Rava Upma


Thanks Illatharasi for sharing this tasty upma variety..We made slight changes to the dish and added a South Indian Upma touch to it by skipping the garam masala and adding the usual tempering of mustard seeds and dals.

Ingredients

1 cup idli rava
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp blackgram dal
1/2 tsp bengalgram dal
Salt to taste
2 green chillies
1/2 tsp ginger paste
1 small cup mixed cooked vegetables like potatoes, carrots, beans, peas, tomatoes
Few curry leaves
Finely chopped coriander leaves

Soak the rava for one hour with sufficient water until they turn out soft.

Heat oil, add mustard, blackgram dal, bengalgram dal, curry leaves, ginger paste and green chillies. When it starts spluttering, add the cooked vegetables and mix well. Now add the soft idli rava to it and add required salt. Mix well and cook covered for 10-15 minutes on low flame. Garnish with coriander leaves.

Serve hot with chutney of your choice.
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Keerai (Greens) with dal


This is a simple side dish made with leafy green vegetable. You can have it as a side dish or also with rice.

Ingredients

1 medium sized bunch of any leafy green vegetable/keerai
1/2 cup greengram dal (cooked)
Salt to taste
2 tsp oil
1 tsp mustard seeds
2 red chillies
A bit of asafoetida
2 tsp rice flour

Heat oil, add mustard seeds and red chillies. When it splutters, add the cooked dal and finely chopped greens after cleaning it. Add some water to it and cook for 10 minutes.

Add salt, asafoetida and a thin paste or rice flour with water to it. Mix well and cook for a minute.

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Ladiesfinger dry curry


Ingredients

1/4 kg ladiesfinger (cleaned and chopped into small pieces)
2 tbsp oil
1 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
A bit of asafoetida
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste

Heat oil, add mustard, bengalgram dal and blackgram dal. When it splutters add turmeric, asafoetida and chopped ladiesfinger. Mix well and cook on low flame till the ladiesfinger gets cooked well. Sprinkle some water in the process to help in cooking.

Add red chilli powder, salt and mix well.

This is a traditional method of preparing ladiesfinger curry for rice in South Indian households.


Happy Gokulasthami/Krishnajayanti/Sri Jayanti to all



Since we have already posted the recipes of the traditional sweets and savouries prepared during this festival , we are reposting just the links to the dishes..

Omampodi/Sev
Kara Sev
Sugiyan
Manakombu
Vella Cheedai
Uppu Cheedai
Thattai
Vada varieties
Payasam Varieties
Other Sweets

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1

Kollu (Horsegram) Adai


This recipe is adapted from Sindhu's version at Flowergirl's Recipes

Ingredients

2 cups horsegram
1 cup rice flour
Salt to taste
2 green chillies
Few curry leaves
Finely chopped coriander leaves
2 tsp cumin seeds
Oil

Soak the horsegram overnight and pressure cook it till soft. Cool and grind the horsegram with green chillies, salt and cumin seeds.

Add rice flour, curry leaves and coriander leaves to it and mix well to get a dough.

Grease a plastic sheet with little oil and spread out a small ball of the dough into small rounds on the sheet. If required, wet your hands a bit to ease patting the adai.

Heat tava and slowly place the adai on it and cook with little oil in the sides. Turn and cook on other side as well and serve immediately with chutney or sambhar.

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Vermicelli Kesari



Recipe source: Renuka from Fusion blog

Ingredients

1 cup vermicelli/semiya
2 cups of water
1 cup of sugar (adjust as per taste)
1/2 tsp cardamom powder
Few roasted cashews
2 tsp ghee
A bit of Orange red colour

Heat the ghee and roast the vermicelli well till it starts changing colour. Heat water seperately and when it starts boiling, add the vermicelli to it and cook well till soft. Add the sugar and mix well. When the mixture becomes thick, add the cardamom powder, nuts and food colour to it and mix well.

Tasty vermicelli kesari ready to serve.
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Poha Tikki


Try out this really tasty tikki made with poha/beaten rice..thanks to Archana of 365 Days of Pure Vegetarian for this recipe which we made with slight changes.

Ingredients

2 cups of poha/beaten rice
1 boiled and mashed potato
Salt to taste
1 slice of bread
4 tbsp bread crumbs
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder
A bit of amchur powder
Finely chopped coriander leaves
1/4 cup cooked peas
Oil

Soak the poha in just enough water and leave it covered for some time to make it soft. Add the mashed potatoes and other ingredients(add half of the bread crumbs only) to it except oil and mix well.

Shape them into desired shapes and coat them with the leftover bread crumbs.

Ideally tikkis are shallow fried, but cooking it in the tava with little oil is more healthy. Place the tikkis on hot tava and spread a few drops of oil all around and cook on both sides till golden brown.

Serve hot with chutney/sauce of your choice..

This is my final entry to my event WYF:Color in Food

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




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Gojju Avalakki


Ramya's Gojju Avalakki was too tempting and here it is

Ingredients

1 cup thick beaten rice (poha)
1 tsp thick tamarind juice
1 tbsp jaggery
Salt to taste
1 tsp rasam powder
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
Few curry leaves
Finely chopped coriander leaves
Few roasted groundnuts
A bit of asafoetida

Grind the beaten rice in the mixer to get a coarse powder.

Heat 1 1/2 to 2 cups of water and add the tamarind, rasam powder, jaggery and salt to it. Once everything gets mixed well, start adding this little by little to the coarse poha and mix well. The poha must be slightly wet and yet seperate. Let it stay covered for atleast 10 minutes. If it becomes dry, add a little more of the spice water to it and mix well.

Heat oil, add mustard seeds, bengalgram dal, blackgram dal, curry leaves, asafoetida and groundnuts and when it starts spluttering, add it to the poha and mix well.

Garnish with chopped coriander..
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Tofu peas masala


Ingredients

100 gms tofu cut into pieces
1 cup boiled peas
2 tsp oil
1/2 tsp cumin seeds
1 tomato (pureed)
1/2 tsp turmeric powder
1/2 tsp red chilli powder
2 tsp finely crushed kasuri methi
1/4 tsp amchur powder
1 tsp garam masala powder
Salt to taste
1 tsp cream
Finely chopped coriander leaves

Heat oil and add the cumin seeds. When it starts spluttering, add the pureed tomato,
turmeric powder, red chilli powder, amchur powder, garam masala powder and kasuri methi. Cook well till oil starts seperating from the gravy. Now add some water to get the required quantity of gravy and allow it to boil. Add salt and cream to it and mix well.

Finally add the cooked peas and tofu pieces and mix well and cook for 1 minute. Garnish with coriander leaves.

Serve with hot rotis/puris/parathas.

This is my third and last post for the JFI:Soya event hosted by Sia of Monsoon Spice.

Photobucket

Also, it being my favourite colour of tomato gravy with a bit of cream, this would be my second entry to my event WYF:Color in Food as well


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Sago/Sabudana Ladoo


Trupti of Recipe Center had shared this recipe some time back...I followed the same and the ladoos were very delicious.

Ingredients

1 cup sago
1/4 cup ghee
1/2 cup powder sugar
1 tsp cardamom powder
Dryfruits

Dry roast the sago until it starts changing colour. Allow it to cool and grind it to fine powder in the mixer. Sieve the same until you get a fine powder of the sago.

Meanwhile mix the ghee and sugar well and add cardamom powder, dry fruits and finally the fine sago powder to it. Mix again well and make balls of it. If it breaks, add a little more ghee to it to make it stay stiff.

Sending this over to Sunita for the Think spice event this month with the theme of favourite spice...mine being Cardamom.


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Triangle Paratha


Ingredients

2 cups flour
Salt to taste
Oil

Make a soft dough of flour, salt and water and keep covered for 1/2 hour.

Make medium balls of it and roll out one ball into a thick chapati. Apply some oil or ghee all over it and fold it into half. Apply some more oil/ghee and again fold it into half to get a cone shape. Now, dip this in flour and roll it out into thick paratha trying to maintain the triangle shape.

Cook on hot tava with oil/ghee till both sides are well cooked and there are brown spots on it.

Serve hot with side dish of your choice.

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Broken Wheat Pongal


Came across this very healthy version of pongal in Vedavalli's weblog and here it is...very tasty and healthy broken wheat pongal

Ingredients

1 cup broken samba wheat
1/4 cup green gram dal
2 tbsp ghee
Few cashews
1 tsp black pepper
1/2 tsp cumin seeds
Few curry leaves
Salt to taste
1/2 tsp ginger paste

Pressure cook the broken wheat and dal together. Heat ghee, add black pepper, cumin seeds, ginger paste, curry leaves and cashews. Once the cashews start changing colour, pour this over the cooked pongal. Add salt and mix well.

Serve hot.


Other pongal recipes made in microwave
Rava Pongal


Pongal + Vadai + Sambar + Coconut Chutney is an excellent combination for breakfast. So,this goes of to the WBB event started by Nandita and guest hosted by Latha of Masala Magic for this month with the theme of Combi Breakfast.



Sorry friends to have disappeared suddenly on a break since the past 3 days...my vacation would continue for another 3-4 days, but thanks to the scheduling feature in blogger, my posts will keep appearing daily.I will get back to all your mails, lovely comments and reply to your mails with entry deatils for the two events as soon as I return..

Thanks and have a great timehow to make wheat pongal, broken wheat dishes, healthy recipe, recipes for diabetics, combination breakfast variety, south indian special breakfasts recipe

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Tofu Tikka


Ingredients

100 grams tofu cut into cubes
1 big capsicum cut into pieces
1 big tomato cut into pieces
4 tsp oil
1 cup thick curd
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
Salt to taste
Chaat masala powder
Toothpicks

Mix the curds with turmeric powder, red chilli powder, garam masala powder and salt. Add the tofu cubes to it and mix well. Refrigerate for atleast 2 to 3 hours.

Arrange the tofu pieces, capsicum pieces and tomato pieces on toothpicks. Heat tava and place these toothpicks on them. Cook with few drops of oil till all sides of the tofu get light brown & crispy and the tomato and capsicum gets cooked.

Sprinkle some chaat masala powder over it and serve hot.

This is my second post for the JFI:Soya event hosted by Sia of Monsoon Spice.

Photobucket

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Kodubale


Kodubale was sent by Asha of Foodieshope for the Travel Food Festival event..the only changes done to the recipe was the addition of a little butter to the dough and making of smaller kodubales.

Ingredients

1 cup rice flour
1/2 cup rava
1/2 cup wheat flour
Salt to taste
3 tbsp smoking hot oil
1 tsp cooking butter
Oil to fry

Masala to grind-

1/4 cup dry coconut powder
2 red chillies
1 tsp white sesame seeds
1 tsp cumin seeds

Add the masala to the flours and rava. Add salt, butter and mix well. Add the smoking hot oil to it and little bit of water to get a soft dough.

Keep covered for 15 minutes. Make small balls of it and roll them out into thick threads. Join the two ends of it and press well at the joints.

Keep ready all the kodubales ready this way. Fry these on hot oil in medium flame till it is cooked well and turns golden brown in colour.

Cool and store in an air-tight container.

Sending this over to Anisheetu for the SWC:Karnataka Event
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Masala puri with moong


This is a combination of recipes from two bloggers..Masala puri with moong made by Hetal with puris shaped as posted by Illatharasi with slight changes to the recipe. The idea of triangle pooris is lovely.

Ingredients for masala puri

1 cup wheat flour
Salt to taste
1/2 tsp turmeric powder
A bit of asafoetida
1/2 tsp red chilli powder
1/4 tsp ajwain powder
2 tsp oil
Oil to fry

Mix all ingredients except oil to fry to make a dough. Keep covered for 10 minutes and roll out into puris. Deep fry them in hot oil and serve hot.

Ingredients for moong side dish

1 cup cooked moong(whole green gram)
2 tsp oil
1/2 tsp cumin seeds
Few curry leaves
A bit of asafoetida
1/2 tsp ginger paste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp garam masala powder
1 medium tomato (grind to paste)
Salt to taste
finely chopped coriander leaves
1/2 tsp lemon juice.

Heat oil,add cumin seeds, curry leaves, asafoetida, ginger paste and then tomato paste. Add a little water and then turmeric powder, red chilli powder, garam masala powder and salt to it. Allow it to come to a boil. Add the cooked moong and mix well to get a thick gravy. Add lemon juice and switch off the stove.

Garnish with coriander leaves.

Sending over the moong side dish to Srivalli's Curry mela

Some of my dear blogging friends have passed me a few awards..I truly cherish your friendship girls, thanks a lot

Sireesha from Moms Recipes and Srilekha from Me and My Kitchen have passed me the Brillante Weblog award..

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere. Here are the rules to follow :- When you receive the prize you must write a post showing it, together with the name of who has given it to you, and link them back. Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design. Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’. Show a picture of those who awarded you and those you give the prize (optional). All the bloggers have wonderful work and content in their blog and all deserve to get this.

I would love to pass this award to

Asha
Cynthia
Priya
JZ
Cham

Sowmya from Creative Saga has passed me two beautiful awards



I pass these on to
Anisheetu
Lakshmi
Skribles
Usha
SriLekha

Lakshmi from Taste of Mysore has passed me the Blogging Friends forever award


Passing these on to

Dershana
Trupti
Madhavi
Purva
Sireesha

Now for a tag- Illatharasi and Pragyan tagged me for a meme on two different blogs, but am posting it here..

The rules of the MeMe are the following:

Pick up the nearest book
Open to page 123
Find the 5th sentence
Post the next three sentences
Tag 5 people and acknowledge the person who tagged you.

Well, the book is Health Farming by Dr. Krishna Murari Modi

The lines are

Dip a pair of cotton or linen socks in cold water, wring them out well, put them on. Then put on a pair of dry socks which are not thin, about a hand breadth longer. They are excellent against splay feet and for promoting sleep.

I would like to tag

Purva
notyet100
Anisheetu
Sowmya
Sireesha
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Paruppu Kuzhambu (sambar)


Ingredients

1 cup cooked red gram dal
2 tsp oil
1 tsp mustard seeds
1/4 tsp fenugreek seeds
A bit of asafoetida
Few curry leaves
A medium lemon sized tamarind soaked in water
Salt to taste
1/2 tsp turmeric powder
2 tsp sambar powder
Vegetable of your choice like potatoes, colacassia, raddish, sweet potato, pumpkin, capsicum, drumstick
1 medium tomato chopped

Heat oil, add mustard and fenugreek seeds. When it splutters add asafoetida and curry leaves. Add the tomato and vegetables and cook for 2 minutes. Add tamarind juice, turmeric and cook covered till the vegetable gets soft. Add salt, sambar powder and finally the cooked dal and mix well. You should have a thick sambar, else you can add a paste of rice flour and water to it and allow it to boil. That will make the sambar thick.

Serve with rice or breakfast.

This is my contribution to the Food in colours: Red event hosted by Sunshinemom.

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Tofu butter masala


Ingredients

100 gms tofu cut into pieces
2 tsp butter
1/2 tsp cumin seeds
1 tomato (pureed)
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp amchur powder
1 tsp garam masala powder
2 tsp finely crushed kasuri methi
4 tbsp cream

Heat butter and add the cumin seeds. When it starts spluttering, add the pureed tomato, turmeric powder, red chilli powder, amchur powder, garam masala powder and kasuri methi. Cook well till butter starts seperating from the gravy. Now add some water to get the required quantity of gravy and allow it to boil. Add salt and cream to it and mix well.

Finally add the tofu pieces and mix well and cook for 1 minute.

Serve with hot rotis/puris/parathas.

This is my first post for the JFI:Soya event hosted by Sia of Monsoon Spice.

Photobucket

Also, it would feature in WYF:Color in Food event


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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