Idli dahi vada

Idlis are often leftover after the breakfast .This is something that i like to do with these leftover idlis..it makes a good snack for the 6 pm hunger pangs..
Ingredients:

1. idlis - 4-5 nos (whatever is remaining)
2. curd (beaten lightly) - 2 cups
3. sugar - 3 tsps
4. turmeric powder - 1/2 tsp
5. chilly powder - 1 tsp
6. salt
7. powdered roasted cumin seeds - 1/2 tsp
8. tamarind chutney- 2 tbsp
9. fresh coriander leaves (finely chopped) - 2 tsp
10. oil - 2 tsp

Method:

Cut idlis into halves.Make a paste of turmeric powder,chilly powder & salt using a little water ;the way u make to coat fish pieces.Apply this paste all over the idlis.Shallow fry these idlis in an open pan.keep turning till all the sides r done.Remove into a paper towel.Add sugar & salt to the curd & mix well.Now place the fried idlis in a serving dish.Pour the curd all over covering all the idlis.Drizzle the tamarind chutney liberlly over it .Sprinkle roasted & ground cumin seeds .and finally garnish with fresh coriander leaves..Tastes best when served chilled.!!

recipe source:vanitha

Caramel Pudding

This is my husband's & my little one's fav dessert.Whenever i make it he 'z never tired of saying mmmmm.....yummy!!!
Ingredients:

1. Milk - 2 cups
2. Eggs - 3 nos
3. Sugar - 1/2 cup + 3 tbsp
4. water - 3 tbsp
5. vanilla essence - 1 tsp

Method:

Caramelize sugar by mixing 3 tbsp sugar & 3 tbsp water.Pour this immediately into a deep dish that fits into the pressure cooker & rotate the dish so that caramel spreads evenly at the bottom of the dish.Whisk the eggs with a balloon whisk& keep aside. Now in a separate pan bring milk to boil.Switch off the flame & add the eggs,vanilla essence & 1/2 cup sugar.Stir until the sugar dissolves.Pour this mixture on top of the caramel.Put this dish in a pressure cooker.After the first whistle lower the flame & cook for 10 mts.Let it cool to room temp.Then chill it in the refrigerator.Once chilled run a knife all over the edges of the dish & unmould the pudding onto a plate .

Spicy groundnut chutney

This is a welcome change in two situations ..one when u r bored of making coconut chutney ;& two u dont have coconut at home!!Its very simple ..uses minimum ingredients..& tastes nice.
Ingredients:

1. groundnuts (roasted & husk removed) - 1/2 cup
2. shallots - 4-5 (medium sized ones,not too tiny)
3. whole red chillies - 4-5
4. tamarind pulp - 1/2 tsp
5. salt to taste

Method:

Thread shallots & red chillies to a skewer & grill it on top of a naked flame till black spots appear.In a mixer add grounnuts, grilled red chillies & shallots, tamarind & salt .Grind it to fine paste by adding a little water.Groundnut chutney is ready.It goes well with idli/dosa.

Beetroot Pachadi

Being a non-vegetarian i always find it difficult to jot down a menu when a pure vegetarian group is invited home for dinner...This beetroot pachadi is excellent as an addon to sadya ...I generally hate beetroot but as a pachadi it turned out quite nice ..very simple to make too..

Ingredients:

1. Beetroot(grated) - 1 medium sized
2. ginger(grated) - 1 tsp
3. green chillies(slit) - 1
4. onion(finely chopped) - 1
5. curry leaves - 1 sprig
6. mustard seeds - 1/2 tsp
7. curd - 1 1/2 cups
8. salt to taste
9. oil - 1 tsp

Method:

Heat oil in pan.Add mustard seeds.When they begin to splutter add onion.When onion turns translucent add beetroot, ginger,green chillies,curry leaves and salt.Stir well.Fry this mixture till all the moisture is absorbed & beetroot is fully cooked (add water if required).Remove from flame.Once the mixture is slightly cool add curd(slightly beaten).U may add a littl e buttermilk along with curd if u like it in a thinner consistency.There!!..its done ..wasnt that simple!!

recipe source:pachakam dot yum

Paneer Makhani

Paneer is one of my favourite things ..though my hysband hates it ..I can have it in any form ..Paneer Makhani is a famous dish and goes well with chappatis..Its rich so we need to forget our calorie count ..but my idea is that its ok to binge once in a while..

Ingredients:

1. Paneer(Cottage cheese) - 300 gms
2. Tomatoes - 5 chopped roughly
3. ginger - 1" piece(chopped)
4. Butter - 2 tbsp
5. Oil - 2 tbsp
6. Sugar - 1 tsp
7. Red Chilli powder - 1 tsp
8. Tomato ketchup - 1 tsp
9. Cashewnuts or Melon seeds - 4 tbsp soaked in a little water & ground to a paste
10. Kasoori Methi (dried fenugreek leaves) - 2 tsp
11. Milk - 1/2 cup (approx.)
12. Cream(optional) - for garnishing

Method:

Fry paneer pieces in 1tsp oil.Microwave tomatoes & ginger in a deepdish for about 4 mts .Tomatoes become soft & skin peels off easily.Blend this to make a puree & keep aside.Heat oil & butter in a pan.Add the puree,salt sugar,red chilli powder & garam masala.Saute till oil separates(it takes a litle while).Now add tomato ketchup.Continue cooking over medium flame.Add cashew paste & kasoori methi.Mix & fry for 1 mt.Add 1/2 cup water & cook .Finally add paneer pieces,milk.Cover & cook for 3 mts on low flame.Garnish with cream & kasoori methi .Serve hot.

*U may omit the cream if u want.If u still want to garnish u can do so with milk as well..

"Best out of waste"

This is actually a used whiskey bottle ...

Pot Painting-2

Pot Painting

DATE MUFFINS(...CAKE)

Athough this is a muffin recipe i generally bake cakes with it .It has a nice citrus lemony flavour which makes it very palatable .You can add walnuts if like .

Ingredients:

1. All purpose flour -2 1/2 cups
2. Baking Powder - 2 tsp
3. Baking soda - 1/2 tsp
4. Butter(cut in cubes) - 100 gms
5. Powdered sugar - 1 3/4 cups
6. Curd - 1 3/4 cups
7. Egg(lightly beaten) - 2
8. Orange rind (grated) - 2 tsp
9. Dates(chopped) - 1 1/2 cups
   

Method:

Prepare the cake tin or muffin tray by greasing the tin or paper cups as the case may be .Preheat oven to 375 degree F.Sift all the dry ingredients (flour,baking powder,baking soda) 2-3 times.In a bowl put this sifted mixture.Rub in the butter cubes .Now add sugar,curd(beaten lightly),egg in that order.Mix in the grated orange rind and dates .Mix well.(Mixing with a wooden spoon itself will give good results ).Pour the cake mixture to the prepared cake tin & bake at 375 degree F for about 20 mts till the top is slightly brown(just begins to change colour).Allow the cake to cool for a little while.