WYF:Kitchen Gadget event announcement

Kitchen Gadgets are the ones that make our life in kitchen easier, reducing the efforts and time involved in cooking. So, this month's theme for What's Your Favourite event is Favourite Kitchen Gadget..it could be your juicer, blender, grater, microwave, coffee maker, food processor, grinder or any other kitchen appliance(electrical as well as non-electrical). All you need to do is cook something with your favourite kitchen gadget and send it over to the event.

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. Please restrict the number of entries to a maximum of 3.


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- Kitchen Gadget, your name, dish name and link to the post to easycrafts@gmail.com by 30th November '08. I will pick up the picture from your blog...you neednt send it. The roundup would be published during the first week of December.

Due to some personal reasons I may not able to post frequently on the blog and leave comments on your blogs as before for some more days..However, please do send in your entries as I want to keep the event going.

Looking forward to your participation in the event. Please rush in your entries for the WYF:Party food event as tommorrow is the last date .. No late entries please as I will be posting the roundup in a day or two.

Mixed dal payasam


WISHING YOU ALL A HAPPY AND PROSPEROUS DEEPAVALI

This recipe is adapted from Priya's version at her blog Easy N Tasty recipes

Ingredients

1/2 cup Raw rice
1/4 cup green gram dal
1/8 cup Red gram dal
1/8 cup Masoor dal
1/4 cup bengalgram dal
1 cup Milk
1 cup Milkmaid
1 1/2 cups Sugar
1 tsp Cardamom powder
2 tbsp Grated Coconut
Few roasted nuts

Pressure cook all dals and rice with a cup of water and the milk till soft. Mash it well. Add the rest of the ingredients and mix well. Cook for 3 to 4 minutes.

Serve hot or cold.

Sending it over to Aparna for her Blog anniversary celebrations.
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Whole Moong Rice



Ingredients

1 cup soaked and cooked whole moong
1 1/2 cups cooked rice
2 tsp oil
1 tsp mustard seeds
1/2 tsp bengalgram dal
1/2 tsp blackgram dal
2 tsp vangi bhath powder
Salt to taste
1/2 tsp turmeric powder
A bit of asafoetida
Few curry leaves
Finely chopped coriander leaves
2 tbsp roasted groundnuts.

Heat oil, add mustard seeds, bengalgram dal, curry leaves, asafoetida and blackgram dal. When it splutters, add turmeric powder and cooked moong to it. Mix well, add rice, salt, vangi bhath powder, roasted groundnuts and mix well for 2 minutes.

Garnish with coriander leaves and serve hot with raita of your choice.

Quick to make and easy enough to make in larger quantities for parties, Moong rice is my contribution to Srivalli's Rice Mela as well as my WYF:Party Food event.

Just 5 more days to go for the WYF:Party food event to end..Please rush in your entries as soon as possible. No late entries please
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Alu Methi



Ingredients

1 cup methi/fenugreek leaves (cleaned and chopped)
1/4 kg boiled and chopped potatoes
Salt to taste
1/2 tsp turmeric powder
1/4 tsp red chilli powder
2 tbsp oil
A bit of jaggery
1/2 tsp cumin seeds

Heat the oil and add cumin seeds and turmeric powder. When it splutters add the methi leaves. Add some water and cook the methi leaves. When the water dries up, add the potatoes, salt, red chilli powder and jaggery to it. Mix well.

Serve with rice/rotis.
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Mooli Paratha



Ingredients

2 cups wheat flour
Salt to taste
2-3 white raddish
1/2 tsp green chilli paste
1/2 tsp garam masala powder
1/2 tsp turmeric powder
1/2 tsp red chilli powder
A bit of amchur powder
Finely chopped coriander leaves
A bit of cumin seeds powder
Oil/Ghee

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

Peel out the skin of the raddish and grate it finely. Add salt to it and let it stay covered for 10 to 15 minutes. Now squeeze out the excess water of the raddish to make it dry. Add green chilli paste, garam masala powder, turmeric powder, red chilli powder, amchur powder, cumin seeds powder and coriander leaves. Mix well and make small balls of it.

Make balls of the dough and roll out into thick poori. Place the filling in the center and cover it from all sides with the dough. Dust it with some flour and roll out into thick parathas. Cook on hot tava with some oil/ghee till brown spots appear on both sides. Serve hot with curds/pickle.
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Banana flower paruppu usili


Ingredients

1 small banana flower (vazhapoo)
1/2 cup Bengalgram dal
1/2 cup Red gram dal
Salt to taste
Bit of asafoetida
Few curry leaves
Oil
1/2 tsp mustard seeds

Soak the dals for 1 hour. Take out the red cover, remove each petal of the flower and pull out the thread like strand from the center. Cut it into small pieces and keep them soaked in some water. Cook it with little water till it gets soft. Keep aside.

Grind the dals together to a coarse paste.

Heat oil, add mustard seeds, curry leaves and when it splutters, add the dal paste, salt and asafoetida. Cook till you get seperate grains of the paste and the colour starts changing. Keep stirring it else it will get stuck to the pan.

Add the cooked banana flower and mix well. Serve with rice.
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Karela Alu


Ingredients

1 medium sized bittergourd (chopped into small pieces)
1 small potato boiled and cut into cubes
2 tsp oil
1/2 tsp mustard seeds
Salt to taste
1/2 tsp turmeric powder
A bit of tamarind juice
A bit of jaggery

Cook the bittergourd in some water till it is soft.

Heat pan, add oil and mustard seeds. When it splutters, add turmeric, cooked potatoes and bittergourd. Add the tamarind juice, salt and jaggery and mix well.

Serve with rice.
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Aloo Methi Paratha

Recipe source: Sia's version at Monsoon spice.

Ingredients

1 cup methi/fenugreek leaves (cleaned and chopped)
1/4 kg boiled potatoes
Salt to taste
1/2 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp garam masala powder
A bit of amchur powder
Bit of ajwain
Finely chopped coriander leaves
Oil
2 cups wheat flour

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

Mash the potatoes, add methi leaves, salt, turmeric powder, red chilli powder, ajwain, garam masala powder, amchur powder, coriander leaves and mix well. Make medium sized balls of it.

Make balls of the dough. Roll out a ball into thick poori, place the filling inside and cover it well with the dough. Dust it with some wheat flour and roll out into thick parathas without letting out the stuffing.

Cook it on hot tava with oil/ghee till brown spots appear on both sides. Serve hot with curds/pickle.
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Carrot roti

 Recipe source: Sireesha's version at Mom's Recipes

Ingredients

2 cups wheat flour
Salt to taste
1/2 cup grated carrot
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Finely chopped coriander leaves
Oil

Mix all the ingredients well except oil and sprinkle some water to get a soft dough. Keep covered for 10 minutes.

Make small balls of the dough and pat it slowly with hands to get small roti. (I made it into thick parathas, but the same can be made into rotis too) Dust it with more wheat flour if it is sticky.

Cook it on low heat on tava with some oil till brown spots start appearing on both sides.

Serve hot.
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Chinna vengaya(small onions) sambar


Ingredients

1 cup small onions
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
1 medium tomato chopped

Heat oil, add mustard and fenugreek seeds. When it splutters add asafoetida and curry leaves. Add the tomato and peeled small onions and cook for 2 minutes. Add tamarind juice, turmeric and cook covered till the onions 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 as side dish for south indian breakfast varieties.
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Masala Chaas/Mor



Ingredients

1/2 cup curds
1 cup water
Salt to taste
Bit of asafoetida
1-2 curry leaf
1/2 tsp finely chopped green chillies
A bit of ginger paste
A bit of coriander leaves

Mix all the ingredients well and chill for some time before serving.

Curry Leaf, Ramya, Shama, Vibaas have passed me the Butterfly award..Thanks all of you for thinking of me

Shreya of Mom's Cooking has passed the Blogging Friends forever award..thanks Shreya

Priya of Easy N Tasty Recipes tagged me for 7 facts about myself..Thanks Priya, have already done the tag here..


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Oats Paratha


Recipe source: Sumathi's version at Chutney's with some changes to suit our tastes.

Ingredients

1 cup powdered oats
2 cups wheat flour
Salt to taste
1/2 tsp ginger paste
1/2 tsp green chilli sauce
1 grated carrot
1/2 cup chopped spinach
Finely chopped coriander leaves
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1/2 tsp garam masala powder
Bit of amchur powder
Oil/ghee
Milk

Make a soft dough of all the ingredients except oil. Keep covered for 10 minutes. Make small balls of it.

Roll out into thick parathas and cook on hot tava with some oil and ghee till brown spots appear on both sides.

Serve hot.

Oats Paratha and all the other recipes made from

Ragi
Ragi Idli
Ragi Dosa
Ragi sevai
Ragi Paniyaram
Ragi Kodubale
Ragi Rotti

Oatmeal
Oats vadai
Ragi Oatmeal soya dosa
Oats Dosa

Broken Wheat
Broken Wheat bisibela bhath
Broken wheat upma with veggies
Broken wheat pongal

Bittergourd
Bittergourd fry
Bittergourd cooked in tamarind

Leafy vegetables

Spinach rotis
Greens with dal

Kidney beans and soya beans

Rajma chawal
Rajma Aloo
Soya bean channa masala

go to Sangeeth's Eat Healthy : Fight Diabetes event
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Puttu



Ingredients

1 cup raw rice
1 cup jaggery
1/2 tsp cardamom powder
Few roasted cashews

Dry roast the raw rice well till it becomes slightly brown. Cool and grind it to a fine powder. Slowly add hot water to this and keep mixing. It shouldnt become a dough and should remain powder as well as wet. Pressure cook this for 2 whistles and cool.

Heat the jaggery with little water and allow it to boil till it gets the consistency as required for making ladu (drop a bit of jaggery syrup in water and it must be easy to make a small ball of it). Slowly add the steamed rice powder to it and mix well. Add the cardamom powder and cashews as well. Cook for 2 minutes and switch off the gas. When it cools it will get seperated and loose.

Stays good for 2 to 3 days.

Sending this as well as Peanut masala bhath to FIC :brown event hosted by Sunshinemom.



Also sending this to Vaishali's Sweet Vegan event.

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Alu raita


Ingredients

2 small boiled potatoes (mashed or cubed into small pieces)
Salt to taste
1 big cup of curd
Bit of asafoetida
Finely chopped coriander leaves
1 tsp oil
1 tsp mustard seeds

Heat the oil, add mustard seeds. When it splutters, add asafoetida and add the same to the curd. Add the rest of the ingredients to it and mix well.

Chill and serve.
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Broken Wheat bisibela bhath



Ingredients

1 cup broken wheat
1/2 cup Redgram dal (Tur dal)
Tamarind- a small lemon size
1 tsp Mustard seeds
1 tsp Bengalgram dal
1 tsp Blackgram dal
Groundnuts- few
Curry leaves- few
Carrot- 1
1/4 cup Peas
Beans- 10
1/4 tsp Turmeric powder
Jaggery- little
Water
Coriander leaves for garnishing
Salt to taste
2 tbsp Oil

For masala paste
1 1/2 tsp Bengalgram dal
1 tsp Blackgram dal
1/2 tsp Coriander seeds
2 Red chilli
Cinnamon stick- a small piece
2 Cloves
2 Cardamom
3 tsps Coconut powder

Cut the carrot and beans into long pieces. Clean the broken wheat and dal and pressure cook it.
Soak the tamarind in some water and extract the juice. Roast the masala ingredients and grind it to a paste.

Heat oil, add mustard seeds, bengalgram dal, blackgram dal. When it starts spluttering, add the curry leaves, groundnuts, turmeric powder and finally the extracted tamarind juice. Add the masala paste, salt, vegetables and jaggery. Let it cook for some time.

Finally add the cooked broken wheat and dal and mix well. Bring it to a boil. Garnish with coriander leaves and some ghee. Serve hot.
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Mixed flour ladoos


Ingredients

1/2 cup wheat flour
1/2 cup gram flour
1/4 cup soya flour
1 cup sugar
1/2 tsp cardamom powder
3 tbsp ghee
Milk as required
Roasted nuts and raisins

Heat ghee and add the flours to it. Keep mixing it slowly till you start getting a good aroma of it. Now add the sugar to it, nuts and the cardamom powder. Start adding milk little by little till you get one big lump and cook till the sugar melts.

Cool and make balls of it.

Sending it over to Pallavi for her Sunday Snacks-Fix It event

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Ragi Rotti


Ingredients

1 cup ragi flour
Salt to taste
Finely chopped coriander leaves
Hot water
Oil

Add salt and coriander leaves to the flour and mix well. Slowly add hot water to it until you get a soft dough of it. Keep covered for 1/2 hour.

Make balls of it and pat it on a greased plastic sheet. Wet hands in little water to ease patting. Cook it on hot tava with oil till done.

Serve immediately.
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Orange ice candy



Made this using tang orange flavour.

Just added some sugar to it(1 tsp for 1 glass of juice) and chilled them in the kulfi moulds for a day.

To easily remove the candy from the moulds, pour some water over it. You could do the same for the other flavours as well.
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Peanut Masala bhath


Ingredients

1/2 cup roasted and coarsely crushed peanuts
1 cup cooked rice
Salt to taste
2 tsp oil
1 tsp mustard seeds
1/2 tsp blackgram dal
1/2 tsp bengalgram dal
Few curry leaves
Finely chopped coriander leaves
2 tsp vangi bhath powder
Bit of asafoetida

Heat oil, add mustard seeds, blackgram dal, bengalgram dal. When it splutters, add asafoetida and curry leaves. Add the vangi bhath powder, salt and cooked rice. Mix well. Then add peanuts and coriander leaves.

Serve hot.
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Mixed Vegetable Raita


Ingredients

1/2 cup of mixed veggies (finely chopped carrots, beans and tomato)
1 big cup of curd
Salt to taste
Bit of asafoetida
Finely chopped coriander leaves
1 tsp oil
1 tsp mustard seeds

Heat oil, add mustard seeds. When it splutters, add the mixed vegetables and cook for five minutes till the vegetables are tender. Add it the curd and add salt, asafoetida and coriander leaves.

Chill and serve
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Coconut Ladoo


Ingredients

1 cup grated coconut (can use dry coconut pd also)
1/2 cup milk powder
1/2 cup sugar
1/2 tsp cardamom powder
2 tsp ghee

Heat the sugar with little water till it starts boiling. Add the coconut, milk powder and mix well till it becomes one big lump.

Cool for 10 minutes and make balls of it. If required, dust a bit with milk powder to get the shapes.

P.S. If using dry coconut powder, slightly dry roasting it will give it a nice flavour.
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Oats Vadai


Ingredients

1 cup oatmeal
1/2 cup red gram dal
1/2 cup bengalgram dal
2 red chillies
Salt to taste
1 tsp ginger paste
Finely chopped coriander leaves
Few curry leaves
Oil to fry

Soak the dals for 1 hour. Grind it along with the red chillies and oatmeal. Add salt, ginger paste, curry leaves and coriander leaves and mix well.

Make vadas and fry them in hot oil till light brown.

Serve hot with chutney/sambar.

This goes to Hima's Sunday snacks-Fry it event


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Boondi Raita/Pachadi


Ingredients

1/2 cup boondi
Bit of salt
Bit of asafoetida
1 cup curd
Few curry leaves
2 tbsp roasted groundnuts
1 tsp oil
1 tsp mustard seeds
Finely chopped coriander leaves

Heat oil, add mustard seeds. When it splutters, add the curds and rest of the ingredients to it. Mix well and chill before serving.
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Kadubu


Ingredients

1 cup maida/all purpose flour
Bit of salt
1/2 cup grated dry coconut (kobari)
1/4 cup powder sugar
1/2 tsp cardamom powder
Oil to fry

Make a soft dough of maida, salt, 2 tsp oil and water. Let it stay covered for 1/2 hr. Mix the dry coconut, sugar, cardamom powder and keep aside.

Make small balls of the maida dough and roll out into small puris. Place 1 tsp of the coconut filling in one half of the puri and spread a drop of water in the corners. Fold the puri into half and press well. The water helps in binding it, ensuring that the filling doesnt come out. Turn the corners to get a pleated look like in the picture. Similarly make all the other pieces and fry them till crisp and cooked.

This is a very popular sweet prepared during Ganesh chaturthi in Karnataka.

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Ragi Paniyaram


Ingredients

1 1/4 cup ragi flour (Finger millet)
1/2 cup blackgram dal
Salt to taste
1/2 tsp ginger paste
Finely chopped green chillies (can use green chilli sauce instead for kids)
Finely chopped coriander leaves
4 tsp oil
1 tsp mustard seeds
1 tsp blackgram dal
1 tsp bengalgram dal
Few curry leaves

Soak the flour in little water and blackgram dal for 2 hours seperately. Grind the blackgram dal first to a fine paste and then add ragi flour. Mix well or else grind for a minute with the blackgram dal paste to get consistency similar to that of idli batter. Add salt and ferment overnight.

Heat the oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add curry leaves and mix it with the batter. Add ginger paste, coriander leaves and green chillies. Mix well. Pour it in the paniyaram pan and cook on low heat till it gets cooked and turns crispy. Slowly turn it over and cook on other side as well.

Serve hot with chutney or sambar of your choice.

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Navratri and Diwali Festival

There are three events going on for Navratri and Diwali festivals..Reposting some entries for the festivals ...

Chickpeas Sundal


For tips on utilising leftover sundal, kheer and sundal varieties, please refer to Navratri Specials and Payasam varieties

The following picture is of a traditional golu that is kept with variety of dolls of gods and goddess. The steps are normally kept in odd numbers such as 1 step, 3 steps, 5 steps and so on. Pooja is done every day with some neivedyam, mostly sundal for all the nine days with special pooja on Saraswathi day that falls on the 8th day. In the picture below there are idols mainly of Sri Krishna, Andal kalyanam, Rama-Lakshmana-Sita-Hanuman, Dasavatharam, Ashthalaxmi, Ranganatha and Raghavendra Swami .



Kolams/Rangolis are drawn in front of the golu everyday. There is a seperate kolam for Durga, Saraswati and Laxmi (each kolam being drawn for 3 days). The picture below are the three kolams, but instead of being drawn on the floor, they are painted with enamel colours on transparent plastic sheets so that they dont get wiped off. For more designs refer to kolams/rangoli designs




For Deepavali, the most easiest, quick and tasty sweet is Rava ladoo. Also Mixture stays good for some days and is a very popular savoury



For more Deepavali sweets and savouries please refer to Diwali Specials

The Navratri/Dussehra/Dasara specials are off to LG's Navaratri Festive Foods event


The Deepavali special sweet and savoury are off to Pallavi for the Yummy Festival treats-Diwali event


The Navratri as well as Diwali specials are off to Srivalli for the JFI: Festival Treats


Affiliate of 100% Microwave Cooking, Ideas money, Time Pass, Inspirations for life, Easy crafts, Earn a Crore

Oats Halwa


Ingredients

1 1/2 cups powdered oats
1/2 cup milk powder (Check Sumathy's version for burfi with condensed milk)
1/2 cup sugar (add more according to your taste)
1/4 tsp cardamom powder
Few roasted nuts
3 tbsp ghee
1/2 cup water

Melt the ghee and add the powdered oats to it. Keep cooking it till you start getting a nice aroma. Add the milk powder, sugar, water, cardamom powder and nuts to it and mix well. Cook till all of them gets mixed well and forms a single lump. Add more ghee if required.

Transfer it to a greased plate and cool for 10 minutes. Cut into pieces of required sizes.

This is my first entry to the WYF:Party food event.... a quick and hassle free sweet


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WYF: Salad/Soups/Starters Event roundup

Thanks all of you for your participation..The entries are classified into Soups, Salads and Starters

Yummy Soups

Priya from Priya's Easy n tasty Recipes :

Cabbage Cream Soup


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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