Mixed vegetable uttappam

Ingredients

Dosa batter
1 cup mixed vegetables (finely chopped and cooked carrots, beans, cabbage)
Oil

Heat the dosa tava and pour in a big ladle of the batter..dont spread it thin like normal dosas, it should be thick. Spread out the mixed vegetables on the uttappam and also some oil on the sides.

When one side is cooked well, slowly turn over the uttappam and cook the side with the vegetables. Make sure you dont burn the vegetables..Cook on low flame to ensure even cooking.

Serve hot with chutney/sambar of your choice.
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Spinach raita

Ingredients

1/2 cup chopped spinach
1 cup thick curds
Salt to taste
A bit of asafoetida
1/2 tsp oil
1 tsp mustard seeds

Heat oil and add mustard seeds. When it splutters, add to curd. Cook the spinach with a tsp of water till it becomes soft and greener in colour. Add this, salt and asafoetida to the curds and mix well.

Serve with rice.
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Kesari / Sheera

Ingredients

1 cup roasted sooji/rava
1 1/4 cups sugar
3 cups water
1 tsp cardamom powder
2 tbsp ghee
Few cashews
A pinch of food colour

Heat water and when it starts boiling, add the rava to it and cook on low flame till soft. Add sugar to it and mix till it melts.

Add cardamom powder and food colour to it. Mix well. Heat ghee and add cashews to it. Roast till colour starts changing and add it to the kesari.

Mix well and serve.

Sending this over to notyet100 for her Cook with Luv for Luv event and Bindiya's My favourite things-Heart shaped food event.

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Veg clear soup

Recipe source: Anjali from The Big Bite with changes to suit tastebuds.

Ingredients

1 cup cooked mixed vegetables (carrots, beans, peas, cabbage, capsicum)
1 tsp butter
1/2 tsp ginger paste
1/2 tsp green chilli sauce
Salt to taste
Pepper powder

Heat butter, add ginger paste, green chilli sauce and then cooked vegetables. Add the water drained out after cooking the vegetables. Add salt and pepper powder to it.

Serve hot with croutons of your choice.
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Aloo Methi Poori

This recipe is adapted from Pravs version at Simply Spicy blog with slight changes, mainly substituting maida with wheat flour.

Ingredients

2 cups wheat flour
Salt to taste
2 boiled and mashed potatoes
1 tbsp kasoori methi (crushed)
Oil to fry

Make a tight dough of all ingredients except oil. Make small balls and roll out into puris. Deep fry them in hot oil till brown spots appear on both sides.

Serve hot with side dish of your choice.

This is my last entry for the MBP :Easy Breezy Breakfast Event.

Just four more days for the event to end..Pls rush in your entries.. Check details here
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Carrot Halwa/Gajar ka halwa

Ingredients

2 cups grated carrot
1/2 cup sugar (add more if required)
Roasted nuts
1/4 cup khova
2 tbsp ghee
1/4 cup milk

Heat ghee and add grated carrot. Mix well and cook for 10 minutes. Add milk and continue cooking till soft and dry. Add sugar and mix well till it dissolves and water is absorbed. Switch off the gas and add the khova. Mix and garnish with nuts.

Tasty carrot halwa goes to notyet100's Cooking with Luv for Luv event and to Alka's Just for you event

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Paneer bhurji

Ingredients

1 cup crumbled paneer
1/4 cup chopped onions
1/4 cup chopped tomatoes
2 tsp oil
1/2 tsp cumin seeds
2 green chillies slit into half
1 tsp garam masala
Salt to taste
1/2 tsp turmeric powder
Finely chopped coriander leaves
1/2 tsp lemon juice

Heat oil, add cumin seeds. When it starts spluttering, add green chillies and onions and cook for 2 minutes. Add the tomato pieces and sprinkle some water. Cook till tomatoes becomes soft. Add turmeric powder, salt, garam masala powder and finally the crumbled paneer. Mix well and add lemon juice to it. Garnish with coriander leaves.

Serve with rotis/pulkas/pooris.

Sending this non spicy and healthy paneer recipe to Sharmi's CFK:Milk and Milk products event

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Entries for events

Now for some reposting for various events

Horsegram chutney for Ramya's Chutney/ Dip Mania event

Sankranti special dishes and Rangoli designs for Priti's Festive foods:Makar Sankranti event

Bread pakoda for Sindhura's Bread Mania

Tamilnadu style Sambar powder and Rasam powder go to Smitha's Colours of Taste:Podi event

Verusenaga podi and Sabudana upma go to Aquadaze's Lets go nuts:Peanuts event

Vatral Kuzhambu goes to PJ's Who's gonna cook for me event..My hubby makes this tasty sambar for me..

Jeera Aloo and Coconut rice go to Srilekha's EFM:Microwave event

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Bhindi/Okra Bajji/Bajjiya

Ingredients

Okra washed and cut into long pieces
1 cup besan/gram flour
Salt to taste
2 tbsp rice flour
1 tsp red chilli powder
Bit of asafoetida
Oil to fry

Make a thick batter of all ingredients except onions and oil. Dip the okra pieces in the batter and deep fry in hot oil till golden brown.

Serve hot with chutney/sauce/chat masala.
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Wheat paniyaram

Ingredients

2 cup wheat flour
3 tbsp rice flour
Salt to taste
1 tsp finely chopped green chillies
Finely chopped coriander leaves
1/2 tsp ginger paste
3 tsp oil
1 tsp mustard seeds
1/2 tsp blackgram dal
1/2 tsp bengalgram dal
Few curry leaves

Make a thick batter of wheat flour, rice flour, salt, green chillies, curry leaves, ginger paste and coriander leaves. Leave aside for 1/2 hour. Heat 1 tsp oil and add mustard seeds, blackgram dal and bengalgram dal. When it splutters, add it to the batter.

Add a drop of oil in each hole of the paniyaram pan and pour the batter slowly into it. Cook on low flame till done and then slowly turn over the paniyaram and cook on other side as well.

Serve hot with chutney/sambar of your choice.

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Beetroot Soup

This soup variety was sent by N33ma of Recipeswap for the WYF:Soups /Salads/Starters event. The following is the recipe with slight changes..

Ingredients

1 medium beetroot (grated)
2 small carrots (grated)
Salt to taste
2 tsp tomato ketchup
Pepper powder

Pressure cook the beets and carrots with less water. Cool and grind to a fine paste.

Heat it with some water, salt, pepper powder and tomato ketchup till it starts boiling.

Serve hot with toasted bread slices.
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Onion Bajji/Bajjiya

Ingredients

2 Big Onions
1 cup besan/gram flour
Salt to taste
2 tbsp rice flour
1 tsp red chilli powder
Bit of asafoetida
Oil to fry

Make a thick batter of all ingredients except onions and oil. Cut the onions into round pieces, dip them in the batter and deep fry in hot oil till golden brown.

Serve hot with chutney/sauce/chat masala.

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Cholia (Fresh green chickpea) Kurma

Ingredients

2 cups cooked fresh green chickpeas (Cholia)
2 tsp oil
1 tsp cumin seeds
1/2 tsp turmeric powder
Salt to taste
Finely chopped coriander leaves

Masala paste (grind to fine paste)

2 green chillies
A piece of ginger
1/2 tsp coriander seeds
1/2 tsp poppy seeds
2 tbsp grate coconut
A small piece of cinnamon
2 cloves
1 cardamom

Heat oil, add cumin seeds. When it splutters, add masala paste, turmeric and cook for 2 minutes. Add salt, cooked cholia and little water to get gravy..dont make it too thin. Cook for five minutes and garnish with coriander leaves

Serve with hot rotis/rice.

Sending this side dish to JFI:Chickpea event guest hosted by MS.

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Chickpea Soup

Deepika of Recipe for Dee-saster blog sent in this healthy soup recipe for the WYF:Soups/Salads/Starter event and winters are the perfect occassions to try out all varieties of soups. Here is the healthy and filling soup with slight changes to the original version..

Ingredients

1/2 cup chickpeas(kabuli channa, kondakadalai)(soaked overnight and pressure cooked)
1 green chilli
1/2 tsp ginger paste
Salt to taste
Pepper powder
1 tsp oil
1/2 tsp cumin seeds

Heat oil, add cumin seeds. When it splutters, add the rest of the ingredients and cook for a minute. Cool and grind it to a coarse paste. Heat it with some water till it starts boiling.

Serve hot with croutons of your choice.

Sending this soup to JFI:Chickpea event guest hosted by MS.

Also sending to My Legume love affair event started by Susan and guest hosted by Srivalli.

And to Sunshinemom's FIC:Yellow



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Carrot-Tomato Raita

Ingredients

1 carrot (grated)
1 big tomato (coarsely ground)
Salt to taste
A bit of asafoetida
Finely chopped coriander leaves
1 tsp oil
1/2 tsp mustard seeds
1 cup thick curd

Heat oil, add mustard seeds. When it splutters, add the tomato and carrot. Cook with little water for 2-3 minutes. Add salt, asafoetida and transfer it all to a cup of curd. Mix well and add finely chopped coriander leaves.

Serve with mixed rice.

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Adai Paniyaram/Low fat kunuku

They are sort of low fat kunuku (adai batter fried as small balls for snacks in Tamilnadu) since they are made in paniyaram pan and require very less oil.

Ingredients

1 cup raw rice
1 cup dals (bengalgram dal+red gram dal+ black gram dal)
Few curry leaves

Salt to taste
Red chillies as per taste
Bit of asafoetida
3 tsp oil
1 tsp mustard seeds
1/2 tsp each of blackgram dal and bengalgram dal
Finely chopped coriander leaves

Soak the rice and dals seperately for 2 hours. Grind them to a coarse batter with the red chillies. Add salt, curry leaves and asafoetida to it. Heat 1 tsp oil, add mustard seeds, bengalgram dal and blackgram dal. When it splutters, add it to the batter. Also add finely chopped coriander leaves and mix well.

Add a drop of oil in the paniyaram pan, pour the batter in the holes and cook on low flame till done. Slowly turn and cook on other side as well.

Serve hot with chutney/sambar of your choice.

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Spinach/Palak Soup

Ingredients

1 medium bunch spinach leaves
2 tsp butter
2 cloves
2 cardamoms
1/2 tsp ginger paste
A bit of cinnamon
1 tsp cumin seeds
Salt as per taste
Pepper powder
2 tsp corn flour

Sprinkle some water over spinach and cook for five minutes. Cool and grind it to a fine paste.

Heat butter and add cloves, ginger, cinnamon, cumin and cardamom and some water. Allow it to boil for five minutes and then strain the water. Mix this water, palak paste and cornflour paste and cook for 2 minutes. Add salt and pepper as per taste and serve hot with toasted bread pieces.

Healthy spinach soup ready to serve

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Poha/ Lemon Aval Upma

Ingredients

1 cup beaten rice/poha/aval
2 tsp oil
1 tsp mustard seeds
1/2 tsp blackgram dal
1/2 tsp turmeric powder
2 green chillies cut into half
Salt to taste
1 small onion chopped
1 medium sized potato (boiled and mashed)
Salt to taste
1 tsp lemon juice
Finely chopped coriander leaves

Wash the poha and drain out the water. Keep covered for 10 minutes. It would become very soft.

Heat oil, add mustard seeds and blackgram dal. When it splutters, add green chillies, turmeric powder and onions and cook for a minute. Add potatoes, salt and poha. Mix well.

Remove from stove and add lemon juice and finely chopped coriander leaves. Mix and serve hot.

Sending this over to two events-

Sunshinemom's FIC:Yellow and Sudeshna's Harvest- The festival of Rice

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Wholesome Moong Kichadi

Ingredients

1/2 cup raw rice
3 tbsp whole green gram
1/4 cup split green gram dal
2 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
Few curry leaves
Few chopped coriander leaves
Salt to taste
1 tsp turmeric powder
1/2 tsp ginger paste
2 green chillies split into half
2 cloves
A piece of cinnamon
1/2 tsp pepper

Mix and pressure cook all ingredients except oil, mustard seeds and cumin seeds with 2 1/4 cups of water.

Heat oil and add the temperings to the kichadi and mix well.

Serve hot with raita/pickle

Sending this over to two events-

Sunshinemom's FIC:Yellow and Sudeshna's Harvest- The festival of Rice

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Vellai Paniyaram- Chettinaad Special

This Chettinaad Special dish is Renuka's version at her Fusion blog. The only change is the use of paniyaram pan to cook the paniyarams instead of frying in oil.

Ingredients

2 1/2 cups of Raw rice
1/2 cup blackgram dal
Salt to taste
Oil

Soak the rice and dal for 1 hour and grind it to a fine paste. Add salt and some water to make it of pouring consistency similar to idli batter consistency.

Put a drop of oil in the paniyaram kal (pan)and pour the batter into it. When cooked on one side, slowly turn it over and cook on other side as well.

Serve hot with sambar/chutney of your choice.

This dish goes to two events- MBP: Easy Breezy Breakfast and to RCI:Chettinaad Vegetarian Cuisine hosted by Srimathi
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Tomato Soup

Ingredients

2 medium sized tomatoes
2 tbsp butter
1 piece of cinnamon
2 cloves
Pepper powder
Salt to taste
1 tsp soya sauce
2 tsp cornflour

Heat butter, add cinnamon and cloves. Then add chopped tomatoes and cook till soft. Cool and grind to fine paste removing cinnamon and cloves before grinding.

Heat the paste with about 1 1/2 cups of water and add salt, pepper powder, soya sauce and finally add cornflour paste (mix cornflour with little water).

Heat for five to ten minutes. Add fried bread pieces just before serving.

Hot and tasty tomato soup ready ...

Off this goes to Jugalbandi's Click :Red event

Looking for Sankranthi/Pongal Recipes-have a look at my last year's post on special dishes for the festival
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Curd (Thayir) Aval

My first entry to the MBP:Easy Breezy Breakfast theme is PJ's version of Curd Aval

Waiting for your delicious Easy breezy breakfast ideas