Egg and Spinach Curry

Tried and tasted by Nivedita

Hi All,

As all of you know I am an eggatirian! I keep on trying new recipes with egg. This one is one of those trials which was mainly for my younger daughter who does not eat spinach at all. 

I will come directly to the recipe, (Its last day of the month for many events, but could not post most of the recipes as I got stuck with some other works)

Ingredients:

Eggs - 4 boiled

For gravy:

Spinach - 1 bunch

Onion - 1 big, peeled and cubed

Tomato - 1 big, cleaned and chopped

Green Chilly - 1

Ginger - 1" piece, cleaned and chopped

Cinnamon - 1/4" piece

Cardamom - 1 small

Oil - 1 tbsp

Salt to taste

Red chilly powder - 1 tsp

Method:

• Clean the spinach, wash and cut. Add all the ingredients except oil, salt and red chilly powder.
• Boil together for 5 minutes.
• Once cool, grind it into a fine paste.
• Cut the boiled and peeled eggs into desired sizes or shape
• Heat oil in a kadai.
• Add the spinach puree. Cook it for a minute. Add salt and chilly powder. Mix well. 
• Add a glass of water. Cook for a minute. Adjust the seasoning.
• Add the eggs. Cover and cook for few minutes.
• Egg and spinach curry is ready to serve with rice, chapati, dosa or bread.

Sending this to 

Akila's  event 

DNSW:E - Jan 1st to Jan 31st

Keep Smiling,

Nuts with a Twist

Tried and tasted by Nivedita

Hi All,

Mothers are magicians. Isn't it? My new slogan of the year.  To make her child eat the good food, she becomes creative and thinks 1000 ways to improve her cooking skills.

That reminds me of two  recent posts from my other blogger friends : 

One is very talented Sourav C. Pandey  of  ...in love with me and life :) 

God could not be everywhere, so he created mothers! 

and

Archana's Chapatti Sandwich Titbits

There are many blogger friends, who tries everyday with some new recipes for their kids and family. But Its not possible for me to write here about everyone.

Three cheers to all the mothers who cares and puts their extra time and hard work.

Hats off to all the mothers in the world.

Why am I writing all this? Because, the recipe I am giving here is for my younger daughter who does not like to it nuts.

I always keep almond powder in my kitchen to add it to many recipes for my daughter.

But last week, I thought of making it more interesting. My younger daughter loves peanut chutney powder. I thought of adding all the nuts to it to make it healthier. But, it was not only her, we all loved the chutney so much that it got over in a day. I took little to the school for my lunch box, and my colleagues did not allow me to have it.

Here is the recipe:

Peanuts - 1 cup

Dalia(Puthani) - 1 cup

Almonds - 3/4 cup

Cashew nuts - 1/2 cup

Pista - 1/4 cup

Garlic - 10 cloves(small), small one.

Curry leaves - 1/2 cup

Sugar - 1 tsp

Salt to taste

Dry red chilly powder - 1 tbsp

Tamarind - small lime size

Cumin seeds -1 tsp

Method :

Dry roast the peanuts till you get nice aroma(take care not to burn). Once cool, remove the skin by crushing it. Keep it aside

Dry roast almonds just for a minute.

Mix the nuts in a plate.

Put in a grinder and grind it for 30 seconds. Once nuts get half powdered, add all other ingredients and grind into smooth powder. It won't come out as a dry powder as the cashew nut and Pista leaves oil.

Have it with chapati, dosa, Idly or hot rice. Its yummmmm and healthy chutney powder.

Keep Smiling,

Oats and Pea Nut Masala

Tried and tasted by Nivedita

Hi All,

Oats, the healthiest intake at any time of the day. And you can be more creative with it instead of sticking only to the porridge recipe.

I always try to add Oats in the food whenever and where ever it is possible. In my kitchen Oats usually goes into chapati atta. I add it with instant dosa batter, I add it with idly batter, I make oats idli, oats dosa(Powdered oats as a main ingredient) I tried it adding in parathas, cookies. But I don't know why I was reluctant to use it in Upma or masala. When ever I saw the recipes in my blogger friend;s blog, I always saved the recipe to try it soon, but that soon never came!!

Last week when I came across This  recipe, I decided to make it the same day. But oats was over in the kitchen(First time my kitchen was Oatsless!! )  I rushed to the MORE got 2 packets and before my daughter was back from school it was ready. I loved it. My daughter was not much happy as she does not like the taste of pea nuts. But I am sure if I replace the pea nuts with almonds next time, she will love it.
Thanks Dershana for sharing this wonderful recipe.

Here is the photo and the recipe:

(The original recipe has Jumbo oats and the normal one.)

Ingredients :

Oats - 2 cups

Roasted peanuts - 2 tbsp

Oil - 1 tbsp

Onion - 1 medium, finely chopped

Green Chilly - 2 Slit into two

Curry leaves -few

Mustard seeds - 1/2 tsp

Cumin seeds - 1/2 tsp

Salt to taste

Lime juice - 1 tsp

Sugar - 1 tsp

Fresh or dry coconut - grated, 2 tbsp

Fresh coriander - handful

Method :

Add 1 tbsp oil to the thick bottomed kadai, Keep it on flame. Once the oil is hot, add mustard seeds, cumin seeds and curry leaves. After half  minute, add chopped onions, fry till transparent. Add green chilly and roasted peanuts. Fry for a minute. Add Salt and lime juice. Mix well. 

Add the oats. Mix well and fry for few seconds. Add sugar and sprinkle some water(2 tbsp) Close the lid and cook for 2 minutes. Open the lid, add dry coconut and fresh coriander. Adjust the seasoning.  Mix well and cook for 2 more minutes.

Remove from the fire. Serve it with hot cup of tea or coffee.

Sending it to 

Priya's Announcing Cooking With Whole Foods - Oats 

(Which was started by Kiran.. )

Keep Smiling,

Kaap (Shallow fried Brinjal)

Tried and tasted by Nivedita

Hi All,

Brinjal is one such vegetable which is verrrry common in North Karnataka. In most of the houses, it is prepared everyday, either in a form of sabji or gravy or sambhar or fried form. Its is prepared stuffed, sliced, boiled, mashed.

I am sharing the recipe of Kaap which is a simple shallow roasted brinjal. It goes well with hot rice and dal or even with chapati. Good food while travelling.

Ingredients:

Brinjal - 2 medium

Oil for shallow fry

Semolina(Fine sooji) - 1/4 cup

Red chilly powder - 1 tsp

Salt to taste

Cumin seeds powder - 1 tsp

Dry mango powder - 1 tsp

Method

Mix all the ingredients in a bowl except the Brinjal and oil.

Wash the Brinjals. Cut in to medium thick round slices. If you are not using it immediately, keep the slices in the water.

When you are ready,

Keep tawa or pan to heat.

Take the slices and roll on the ready semolina mix on both the sides. Take care to cover the semolina mix evenly on both the sides.

 Put a tbsp of oil on tawa and spread it evenly.

Arrange the brinjal slices and close the lid. Cook on slow flame for 2 minutes. Open and turn the slices on the other side. Close the lid and cook for 2 more minutes.  Open the lid and cook on high flame for half a minute.

Remove from fire. Cool it and serve it or pack it for travelling.

Sending it to

Kavita of Seasoned & Dressed's ongoing event;

Event - Healing Foods - Eggplant
which is the brain child of  Siri's Healing Food 

Keep Smiling,

Happy Makara Sankranti

Tried and tasted by Nivedita 

Hi All,

Wishing every one a very happy Makara Sankranti. I know I am late to wish here. But wanted to wish you all with my special Sankranti food.

My many blogger friends have already posted about the importance of this wonderful festival which is first festival of the new year. 

Enjoy the reading in,

Nitya's

Pongal / Sankaranthi Celebration

Srivalli's

Nuts Poli for Sankranthi Special | Traditional San...

and 

Jagruti's

Celebrate Makar Sankranti with Mixed dry fruits an...

Here is the food which is must on this day and I wait for this for the whole year. The same food never tastes so good on any other day.

Here goes the menu:

First is the traditional 'YELLU BELLA' (Sesame seeds and Jaggery) which is a mixture of dry coconut pieces, roasted sesame seeds, small pieces of jaggery, roasted peanuts. This we exchange in the evening with all the relatives and friends. We take blessings from the elders.

Second is the crispy Bajraof Sajji rotti : which is specially prepared for this and these rottis are thinner than a paper.

Third is Avarekalu pallye or Surti paapdi masala

And fourth one is Badanekai bajji(Baingan ka bharta) which is prepared adding boiled carrot, fresh green chana to the normal baingan ka bharta

And the sweets we prepare for this festival:

Maadli or Maaldi ; Maadli or Maaldi(Powdered Chapati and Jaggery)

Sesame seeds poli : Sesame seeds poli(ಎಳ್ಳಿನ ಹೋಳಿಗೆ)

Enjoy the day and have a wonderful year ahead. May God bless you all with the best things in your life.

Wishing one more time a very happy Makara Sankramana to everyone.

Keep Smiling,

Khandvi ~ A tempting Snack from Gujarat! for ICC

Tried and tasted by Nivedita

Hi All,

I am angry with  Srivalli because of the recipe for this month's Indian Cooking Challenge. 

Just kidding, actually I am thankful to her for making me try Khandvi ! again and test my patience and cooking passion. I The recipe I followed is the first one from  Lataji'.

It was 4th time before I tried in the past and all the 3 times it was a super failure. But this time I did it, I took the challenge and was succeeded half. My only mistake was I spread it thick.

But when I saw Lataji's photo, I felt my spread was also good.

The taste was too good to enjoy as an evening snack, or morning breakfast.

Ingredients: are very simple, easily available at home, and very fast snack for unexpected guests. Just be careful when you are spreading the batter.

Gramflour - 1/3 cup

Curds or yogurt - 1/3 cup

Water -  1 cup

Hing a pinch

Turmeric powder - 1/2 tsp

Salt to taste

Ginger and green chilli paste - 1 tsp or more(if you like it spicy)

Sugar - 1 tsp

For tempering :
Oil- 1 tsp
Mustard seeds - 1 tsp
Sesame seeds - 1 tsp

For garnishing:
Fresh coconut - 2 tbsp(grated)
Fresh Coriander - 1 tbsp, cleaned, washed and chopped
Keep the greased thali ready.

Method:

• Mix gramflour, curds, water, salt and ginger chilly paste in a big bowl.
• Mix well and remove lumps. I used bare fingers to remove the lumps.
• Add hing, turmeric powder and sugar and mix well again.

• Take a thick bottomed kadai, make it hot.
• Add the batter, keep on stirring continuously. Cook it till the raw smell goes and it gets cooked. You can see the color change and it starts shining. I kept on stirring for almost 15 minutes and my hands started paining :-) But do not stop.
• Immediately transfer the batter on the greased thali and spread it thin and evenly.
• Cut into thin strips. Wait till cool.

• Roll each strip into small rolls and keep in a serving plate.
• Heat oil in a small vessel. Add mustard seeds and when they splutter add sesame seeds. 
• Remove form the heat.
• Allow it to cool.
• Spread it on the ready Khandvis.
• Garnish with fresh coconut and coriander.

I enjoyed it making and going to try it again very soon.

Keep Smiling,

Marie Biscuit Chocolate balls (Food Remake)

Tried and tasted by Nivedita

Hi All,

Chocolates..... Who does not like chocolate?? And home made chocolates??? Yes, we all love anything thats home made and as I say we are magicians in the kitchen to turn simple things into amazing mouthwatering and yummy dishes.

This time, its not me, I have followed the recipe from Sailu. She has made it very simple and tasty. I kept her recipe in my drafts since long time, but never got a chance to make it. But now, when I was checking the recipes, my daughter saw the photos in her blog and was behind me to make it NOW itself. Even I wanted to make something for 2 events. 

And here I am with it. But I did not allow my daughter to eat more as she is down with fever.

The original recipe is here.

Ingredients: (I used)

Marie biscuit - 12

Butter - 1 tbsp(I used 2 Amul cubes)

Cocoa powder - 1 1/2 tbsp

Condensed milk - 90g(A small tin)

Vanilla essence - 1 drop

I love this!!!

Method:

1. Break the biscuits in to pieces and powder them in a mixi. Sieve it to get the fine powder.
2. Beat the butter for a minute.
3. Add all the ingredients to the butter and mix well to make a soft dough.
4. Divide the dough into equal balls and give desired shape.
5. Decorate the choco balls with dessicated coconut or sugar granules or stuff it with some almonds. Or serve it just like that.

Sending these to two events:

One is Jyoti's (The Veggie Hut )

Lets Celebrate Sweets - Chocolate! An Event Announ...
which is started by Me.

another is Srivalli's (Spice your Life )

Announcing Kid's Delight - Chocolate Feast!

Hope all of you will prepare this and make your kids happy.

Keep Smiling,

Fresh Green chana chutney

Tried and tasted by Nivedita

Hi All,

I have already posted the rice recipe with fresh green chana here. Already explained about it in that post.

This time it is the chutney I prepared. My friend gave me the idea to make it and I tried it immediately. It was delicious. 

Are you ready to try it?

Ingredients:

Fresh chana - 1 cup

Garlic - 4 - 6 cloves

Curry leaves few

Salt to taste

Cumin seeds -1/2 tsp

Tamarind - 1/2 tsp

Red chilly powder - 1 tsp

Water just few drops to make the chutney into paste.

Method:

Dry roast the chana for a minute. 

Add all the ingredients and grind into a coarse paste. The chutney is ready to serve. 

I loved it with Jowar rotti for dinner and with dosa for breakfast.


Sending it to 

Simona's  Annuncio: legumi che passione! (numero 31) 
(which is started by  Susan of The Well-Seasoned Cook. MLLA, the popular, legume-centered event)

Keep Smiling,

What's there in shape??

Tried and tasted by Nivedita

Hi All,

Aren't we all magicians in the kitchen? I always feel like that. We prepare food in minutes! We create new dishes. We do some magic to prepare tasty food with the ingredients we have in the kitchen shelf. We are always ready for unexpected guests.

Am I going out of the track? Sometimes  I love to go!

I love to be in the kitchen and create some magic, which many times I fail because I am not so creative and do not have patience. 

Many times I prepare the same food with different methods or recipes. 

And same way, I love these rolls. 

Here I feel exactly  like I am a magician. Give me any shape from the dough, I roll the chapatis into exact round shape(with little care) or the exact triangle shape! I am making these since child hood. 

Try these folds to make chapatis. I feel, each method, the chapati tastes different.

Keep Smiling,

Remixed and Reposted recipes for the event

Tried and tasted by Nivedita

Hi All,

When I was checking my recipe list, I got many sweet recipes, which are sugarless. This made my work easy to post the recipes for the event. I wanted to try new recipes, but could not because of my poor time management.

Here I am reposting the recipes.

First one is,

Steamed Sweet Dumplings(ಕುಚ್ಚಿದ ಕಡಬು)

Second one is,

Sesame seeds poli(ಎಳ್ಳಿನ ಹೋಳಿಗೆ)

Third one is,

Biscuit Poli for Holi

Sending these to

Sara's ongoing event 

Celebrate Sweets - Sugarless Event Announcement !!... 

which is started by me.

Keep Smiling, 

Carrot and Dates Halwa.

Tried and tasted by Nivedita

Hi All,

WISHING EVERY ONE A VERY HAPPY NEW YEAR.... MAY GOD BRING ONLY THE BEST THINGS IN THIS YEAR.

This is my first post in this year 2011.Two nights party and hectic schedule kept me away from blogging. Today I am here with a sweet to start my year so that, the whole year I will keep blogging on sweet things. I am following my fellow bloggers who started the year with halwa.  I am here with carrot and dates halwa which I prepared for dinner tonight. It was delicious. 

My DH got 2 boxes of mini(90g) condensed milk tins and kept for me as I love to use it in my desserts instead of sugar. 

I will be waiting for the chance to use these mini tins which I love to eat just like that if I do not have time to make sweet but desire to have a bite.

Here are the ingredients:
Carrot - 2 big, cleaned, grated
Condensed milk - 1 tin(90g)
Dates - 6(Soaked in 1/4 cup warm milk for 15 to 20 min)
Cardamom powder - 1/2 tsp
Sliced or grated almonds - 1 tbsp
Ghee - 1 tsp
Method:

• Take 2 tbsp of grated carrot and add it to the dates. 
• Grind this into paste.
• Transfer this into a M/W safe bowl.
• Add the remaining carrot. Mix well and cook on HIGH for 3 minutes to remove the raw smell of the carrot.
• Take the bowl out, add the condensed milk and cardamom powder. Cook on HIGH for 3 more minutes.
• Remove, add the sliced or grated almonds and ghee. Mix well and cook on HIGH till the mixture becomes thick(as it looks in the photo). It may take 3 to 5 minutes as per the M/W settings.
• Serve it hot with cold ice cream ball or refrigerate it before serving to enjoy the chilled halwa.

Sara's ongoing event 

Celebrate Sweets - Sugarless Event Announcement !!... 

which is started by me.

AND 

Srivalli's 

365 Days of Microwave Cooking!

Keep Smiling,

Maadli or Maaldi(Powdered Chapati and Jaggery)

Tried and tasted by Nivedita

Hi All,

A very different sweet to make and the taste is very good. Basically it is a North Karnataka dish. I am not sure if it is prepared in some other states and with different name.

I do not know the origin of the name of this sweet. Sorry, I can not explain the word Maadli or Maaldi. 

It is usually prepared during marriages. It can be prepared and stored for a month and it will be handy for a family to share the sweet for the occasion. 

Do I need to say I love it.... :-))))))

There is actually a very traditional way to make it.(I have striked the traditional way because it takes long time and not possible in metro cities or abroad where you do not get flour mills for making flour.)

I will explain both the ways.

Traditional way:

Wheat - 1/2 kilo

Chana dal - 1/4 cup

Clean the wheat and chana dal. Mix it and take it to the flour mill. Make it little coarse flour(not very fine).

Modern way:

Wheat flour - 1/2 kilo

Gram flour - 1/8 cup

Knead the flour with very little water and 1 tsp of salt.. Keep it for some time.

Make thick and big chapatis and roast them with  out oil.

Let the chapatis be cool.

Put them in a big mortal and pestle( traditional and very big one, made with stone or iron). Crush the chapatis into coarse powder.

Modern way:

Cut the chapatis in to small pieces. 

Grind in a dry grinder till coarse powder.

Take

Crushed or powdered Jaggery - 1/2 kilo or according the the sweetness of jaggery

Cardamom powder - 1 tbsp

Nutmeg powder - 1 tsp

Grated dry coconut - 1/4 cup

Salt - 1 tsp

Daliya split - 1/2 cup

Mix all the above ingredients with powdered chapati.

Eat with lot of ghee and hot milk. 

You can it it dry too.

Store in a airtight jar for a month. This quantity is enough for 10 to 12 people.
Sending this sweet to two events.

Sara's ongoing event 

Celebrate Sweets - Sugarless Event Announcement !!... 

which is started by me.

and

Sujana's

"Celebrating Regional Cuisine"

Keep Smiling,