Spicy bread rolls

My today's recipe is a guest post by my good friend Deepa Sewani. She makes amazing dishes and she has won first prize in inside the Sindhi kitchen in first competition. I'll soon post her winner recipe. Today she is sharing one of the best and easiest and tastiest recipe called  spicy bread rolls. Try it and I am sure all would love it. 

Ingredients:

• 2 Big Potatoes (boiled and mashed)
• 8-9 Bread Slices
• 1 tbsp Roasted split peanuts
• Coriander leaves finely chopped
• 2 Green chillies (chopped)
• 1/2 tsp Red Chilli powder
• 1/2 tsp oregano
• 1 tsp chilli flakes
• 1/2 tsp Kasuri methi
• 1 tsp kitchen king masala
• 1/4 tsp jeera/cumin seeds
• 1 tbsp butter
• 1 grated onion
• Salt to taste
• 1/4th tsp Garam Masala powder
• Oil for frying 

Method:
Add salt, chilli powder, garam masala, green chillies and coriander leaves to the mashed potatoes and add all ingredients mentioned above and mix well. Take some water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently. Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread. Repeat the same process for making more rolls. Heat oil in a pan and deep fry on medium flame till golden brown. Serve bread rolls hot with green chutney or tomato sauce.

Well I am trying this soon. I am sure kids would love this roll a lot.

Read More

Kesar rasmalai--- a guest post

Hello everyone! As you all know I had my first event Be my guest  chef on my space from 1st October till 15th November. I received fabulous and yummy recipes and there have been late entrants also. So for now with this last post I officially close my event and would do the round up soon.
This post is by new friend in blogging world. Her name is Manjula Bharath.She is new to blogging but already has wonderful yummy dishes on her space called Desi fiesta. Do visit her and encourage her and love her recipes. Today she shares with us a  sweet dish and how appropriate that I end my first event on sweet note. Let us hear what Manju has to say about her dish and herself.

*******************************************************************

Hello everyone!!! This is Manjula from desi fiesta ... am a new comer in blogging world and in a short period of time won so many lovely friends via SNC,  meenu aunty is one from that bunch of friends i have . I feel really happy that meenu aunty gave us this opportunity to show case our cooking skills in her space. She is having a lovely space am glad that am a part of this wonderful guest series she is conducting..   Am really happy to share one of my favorite dessert...


Kesar Rasmalai's are nothing but Rasagulla discs soaked in sweetened saffron flavoured milk. Next to rasgullas, this is the most popular Bengali sweet outside Bengal. A well made rasmalai will melt in your mouth..

To make rasmalai its necessary to make a perfect rasgulla ...Rasgulla is also my favourite bengali sweet .... I have tried rasgulla many times n have been successful every time i made it .. lucky meee... Rasgulla also know as roshogulla in bengali is smooth , soft, spongy balls dipped in sugar syrup.. They are very light and spongy in texture.. Rasgulla tastes gud when they are served chilled . You can make variation in rasgulla too for instance i made kesar rasgulla

Thanks to my Rasgulla to cooperate with me and every time giving me good results.

To see step by step pics of how to make rasgulla  check on rasgulla  recipe on Manju's blog HERE

Now lets come to the method of preparing rasmalai..



Ingredients For Rasmalai

• Rasgulla's - 7 nos
• whole milk - 3 cups
• sweetened condensed milk - 1 can
• cardamom powder - 1/2 tsp, (crushed, if powder not available)
• pistachios - 2 tsp, crushed
• saffron strands - 1/2 tsp

  Rasmalai - method :

  You can prepare Rasgulla ahead.. Squeeze the rasgulla's a little and press them to flatten .keep them a side.
   Apply some ghee or butter on a pan and grease it well with this ghee/butter.This avoid burning of the milk.     Now heat the milk on low heat while stirring frequently.
    Get the milk reduced to half of its original quantity.
    Now add the cardamom powder, saffron and 1 tsp of crushed pistachios, mix them well.
    Add the condensed milk to this mixture and bring it to a boil. Don’t forget to stir constantly and scraping the sides.
    After the milk is of thick consistency then off the stove.
    Your delicious rabri or malai is ready, let it cool naturally then add the rabri or malai to the placed rasgulla.

    Enjoy this sinful rasmalai chilled and garnish them with pistachio or saffron strands.

    When serving, garnish with the remaining pistachios and serve chilled.

    Note : Rasmalai's should be consumed at the same day it is made or the next day .. Don't store it more than 2 days as it may lead to food poisoning.

Here is step by step pics to make  rasmalai.

Thank u meena aunty for giving me such a wonderful opportunity :) 


*******************************************************

 Wow! I am tempted to taste this. This looks so so yummy here. Don't you all think so? Well friends, lets hear what you all have to say and Manju thank you very much for sharing this amazing and most loved recipe here. 

Note: My first event Be my guest chef series ends here. Wait for  announcment of  the round up. Thank you all for sending me yummy and amazing innovative recipes.

Read More

Lobiya curry-- black eyed beans curry.

Hello everyone! I have not really posted any of my dishes in some time and as I was busy with guest series and I would do the round up soon. For now I would like to share two of my dishes even though the title above says one. I thought I would combine both of my posts which are on different sites in one post here.

First one is at my friend from long long long back Minnie Gupta. I have known Minnie for more than 7 years.We met at  a common place and then via a common friend again we reconnected. Another common element was the food which was a surprise factor in reconnecting the old friends. The world is indeed small and I feel so happy and privileged to share one of my easy recipes at Minnie's lovely site called  thelady8home.

Minnie's space has lots of wonderful varieties, do check out her space and as I said my first dish is called Lobiya or black eyed peas. Lobiya by itself is very bland and not much taste but combined with spices and other things it becomes really yummy. I made this without onion or garlic or tomato. So check out my recipe at Minnie's place and do let me know what you think.

Click here to go to lobiya recipe.



****** ******* ****** ****** ****** ******* ******* *******

My second post is dry sabzi with eggplant and potato. Crazy combination perhaps as not all like eggplant or brinjal but trust me if you try this dish you would love it. Easy dish again and dry sabzi which you can have with roti,poori or chapati. This dish is part of contest which Lavanya from  lavanyasrecipes is hosting. I am happy to be part of this contest and hope to win it as there is wonderful prize to be won. Check out lavanya's space to know about the contest and do participate.

Click here to  check  my dish  of  eggplant and potato dry sabzi

Read More

semolina vermicelli kesari--- a guest post

Hello all! Today I welcome an amazing baker and equally amazing cook and one enthusiastic learner for Hindi. She is Viji from virunthu unna vaanga. So lets hear what she has to say about herself and her yummy and innovative recipe.


***************************************************************

Hi dear friends, am so happy to be here as a guest, and this is my first guest post, really
I proud to give my first guest post to Meenu dear… I got her friendship through Divy’s
SNC Challenge… Thanks Divy for the opportunity to earned many lovable friends…
Meenu is so humorous and I love her recipes and her volunteer helps for us in many
moments… Thank U Meenu… N especially now she is hindi teacher to me …

Am Vijayalakshmi dharmaraj (Viji), I have completed my studies and at present am
enjoying with my parents n brother and I love to cook more than eating… After I enter
into the blog world cooking is turned to my passion… n I learned many recipes from my
blogger friends too… U can see my more recipes at VIRUNTHU UNNA VAANGA
means ‘INVITING YOU ALL FOR FEAST’…

INTRODUCTION OF RECIPE

I wish to do the guest post with sweet/dessert… So I tried SEMOLINA VERMECELLI
KESARI… Mostly you can see or had separately like semolina kesari or vermicelli
kesari… But I combined both and prepared this delicious kesari which is turned very
well… So I like to give visual treat to Meenu and all the blogger friends and readers….

INGREDIENTS

• Vermicelli – 1 cup
• Semolina – ½ cup
• Water – 3 cups
• Food color – a pinch
• Crushed cardamom – 5
• Salt – a pinch
• Sugar – 1 cup
• Cashew nuts – 10
• Raisins – 10
• Ghee – 1 Tsp
• Oil – 1 Tbsp

METHOD

Heat pan add 1 Tsp of ghee and fried the cashew nuts and raisins and keep it
aside. In the same pan add 3 cups of water, food color and crushed cardamom and bring
it to boil.Now mix semolina and stir well for 1 minute.Then add vermicelli to the mixture and stir well and allow it to cook for 2 minutes or till semi thicken. Add 1 cup of sugar and mix well till it gets thicken. Add 1 Tbsp of oil to it and stir well and switch off the flame and stand by for 5 minutes. Now serve it hot…

NOTE
 You can pour this hot kesari into the greased plate and cut it into any shape.
 You can pour boiled milk instead of water to get extra rich taste.

Here is step by step pic of the yummy recipe.

 

**************************************************************

Wow what a recipe! I took more time in uploading the pics here. hehaha
So my friend, isn't this different from our usual vermicilli recipes. Thanks viji for this and over to all of you for lovely feedback.

Read More

Carrot beans poriyal/fry--- a guest post

Hello everyone!Today I introduce to another friend and a blogger Tamilrasi from TamilsKitchen. She shares with us very easy and yummy dish. I am delighted to have her on board and lets hear what she has to say about her recipe and herself.

*************************************************************


Hi to everyone .I am Tamilarasi from TamilsKitchen. Thanks to Meena
for giving me an opportunity for posting my recipe on your wonderful
space. This is a simple poriyal that I prepare frequently. This is a good
side for sambar rice or any mixed rice items. And goes well with rotis
too. Here comes the recipe….

Ingredients

• Carrot- 2 chopped
• Beans – 12 – 15 in nos , chopped
• Onion - 1 small sized ,chopped
• Turmeric powder / Manjal thool - ½ tsp
• Chiil powder / Milagai thool – 1 tsp
• Coconut – 2 tsp grated
• Oil – 1 tsp
• Salt to tatse
• For Tempering
• Mustard seeds / Kadugu – ½ tsp
• Urad dal / Ulunthamparuppu – ½ tsp
• Curry leaves – a spring
• Asafoetida / Hing – a pinch

Method

• Grab your Ingredients.
• Heat oil in a kadai and add the tempering agents and wait for splutter.
• Add in the onion and fry till golden brown.Add the turmeric and chilli
• powder and mix well.
• Throw in the chopped veggies and give it a mix.
• Add ½ cup water and cover with a lid and allow the veggies to get
• cooked(will take 7-8 mins).
• Now add the grated coconut and mix well and switch off the flame.
• Serve with any rice items or roti.

Here is step by step pics.

****************************************************************

What a quick and yummy dish. Thank you Tamil for a wonderful recipe. Over to you, friends for your lovely comments.  Do check Tamil's space for more such yummy dishes.

Read More

Sweet corn and paneer rice--- a guest post

Hello everyone! Hope you all had fantastic Diwali. My today's guest in this series is Priya Sateesh who is wonderful friend and holds a amazing blog with tasty dishes. Do visit her space to know more. For now lets hear what Priya says about her recipe. Over to you Priya.

*******************************************************************************



Very happy to send this recipe as my guest post to one of my fav blogger....Got her friendship recently coz of Divys Pramil's SNC challenge.... Sweet and very helping person...Thanks meena for this lovely opportunity... I am Priya Satheesh, home maker who loves cook n food :) Love to try n taste all types of cuisines..Tried this very simple and easy lunch box variety for Meena's guest post..Hope that you all enjoy this recipe :) You can reach me @ Food Lovers...

                                                           Sweet corn n Paneer Rice :

Ingredients:

•     1 Cup Rice, cooked
•     1/2 Cup Frozen sweet corn kernels
•     50 gms Paneer, grated
•     1 Onion, Finely chopped
•     1 Green chilli, chopped
•     1/2 Tsp Jeera
•     1/2 Tsp Pepper powder
•     Salt to taste
•     1 Tbsp Oil / Butter

Method :

    Heat oil in a pan and add jeera followed by chopped onions.
    Fry till it turns translucent and add the chopped green chilli.
    Fry them together for a minute and add the frozen sweet corn.
    Add salt, cover and simmer the flame for couple of minutes.
    Now add the grated paneer. Mix well and add the pepper powder.
    Cook for a minute and add the cooked rice.
    Mix well and remove from flame.
    Serve hot with Raita or Tomato sauce.

******************************************************************

Thank you Priya for a wonderful simple and easy to cook dish. What would you like to say friends?

Read More

Sago kesari--- a guest post

Hello everyone! Guess who is my today's guest. Boss Divya pramil from You too can cook. Does she need any intro? Well for those who don't know Divya, she is wonderful friend and amazing blogger who has fantastic recipes on her blog, both veg and non veg. We became friends when she had hosted Masterchef contest on her space and since then we have talked a lot on this and that. Fondly she is called baby boss in our circle as she is the youngest plus the boss of the event. She had shared last time nei urundai post with me. You can check it under guest tab corner at the top. She is also currently holding interesting challenge of South vs North. Check out the logo on my side bar to know more about it. For now lets see what Divya says about her recipe. Over to you Divya...

***************************************************************

Am really glad to make another guest post for Meenu she is my most loving friend I got via blogging. Thanks Meenu for this lovely opportunity.

Kesari is a delicious Indian sweet or dessert usually prepared with Semolina (Sooji / rava) or with Vermicelli (Semiya), but I usually prepare kesari with Sago also, this is my hubby's favorite and I make this specially for him. I have tried both the milk sago kesari and plain sago kesari and both tastes awesome. Today am going to discuss about plain sago kesari. It’s very simple and easy to make yet looks and tastes too good. Sago has an interesting texture, when cooked turns out like jelly and looks so cute, whenever I make anything with it, before eating I just sit and admire those cute little balls. Try this interesting kesari with sago when you get a chance and am sure you will like it. Now let’s see what’s required and how to make Sago Kesari. 

INGREDIENTS

Serves 5

Total Preparation Time - 5 minutes (Apart from soaking it overnight)

1.     Sago / Javvarisi - 100 grams 

2.     Cashew nuts - 8 to 10

3.     Sugar - 8 spoons 

4.     Salt - A pinch 

5.     Water - 50 ml 

6.     Kesari color / Any food color - A pinch (I used orange kesari color)

7.     Ghee - 2 spoons 

PREPARATION METHOD

• Take a big bowl add sago/javvarisi and pour 750 ml of water. See that you take a big bowl because the sago will double in size. Leave it soaked in water overnight or for atleast 4 hours in warm water.
• Next morning take the soaked sago and drain off all the excess water and set aside.
• Then place a pan or wok on flame and add 50 ml of water, sugar, kesari powder / kesari color, a pinch of salt, crushed cardamom pods or cardamom powder and stir well on low flame. 
• Then when the sugar dissolves well add the soaked sago and mix well on low flame. 
• Meanwhile place a tadka pan or wok on flame and add ghee into it after it heats up add chopped cashew nuts and roast until it turns slightly brownish.
• Pour this ghee mixture into the kesari and cook until the water evaporates and the mixture turns thick. 
• Remove from flame serve hot or chilled. 

TIP 1: You can add some raisins, chopped nuts like pistachio and almonds also while roasting the cashews. 

TIP 2: If you add some milk instead of water it will taste yummier. You can try this way also.  

Delicious Sago Kesari is now ready!! Serve as dessert!!

*********************************************

Wow what a yummy sweet. I had no idea sago can turn sweet this way also.  So what are you all waiting for! Lets hear what you all have to say. 

And once again wishing everyone a happy diwali and prosperous new year.

 

Read More

Microwave gold nugget squash halwa--- a guest post

Hello all!  Today I welcome my tenth guest in this series. A dear friend and a tough challenger Yashodha from yashodha's kitchen.  Though she is new blogger,yet she has amazing recipes on her space. Do check out her kitchen and now she would introduce us to a new and wonderful dish in her own words.

*********************************************************** 


About ME

I am yashodha, happy home-maker and mom of my little prince Nandhu.  I am new to blogging. Blogging is the best thing to share and learn more recipes, make good friends as well. I came to know MEENU aunty from SNC event. I have to thank Divy (youtoocancook) for introducing such a wonderful person by organizing this grand event. Her blog “ http://chattersmusings.blogspot.com”  has lot of delicious recipes which is also useful for the beginners.  I thank Meenu aunty to accept my guest post on her blog. I am really happy to be here.

About the Recipe

My recipe name is Microwave gold nugget squash halwa.  I prepared this halwa first time in my life. All of sudden I thought of sending some special and new recipe to Meenuaunty’s blog. It is festival season. That too Diwali is one of the important festivals in India. Diwali means celebrate with lot of sweet varieties. For that, I prepared this halwa and sharing it with you all.  

Ingredients for Halwa

Gold nugget squash puree – 1 cup

Sugar – ½ cup less

Ghee – 2 tsp

Almonds / Cashews – 2 or 3 shredded

Water – 1 ½ tablespoon

Cardamom powder – a pinch

Ingredients for Puree

Gold nugget squash – 1 small

Milk – ½ cup

Water – ¾ to 1 cup

Method

For puree

1.       Remove hard skin from the squash and cut them into pieces.

2.       Add sliced squash, milk and water to the pan and bring them to boil.

3.       Allow the squash to boil until it will be smash using spatula or large spoons.

4.       Smash it well. Make sure there are no lumps in the puree.

Note  :You can use either microwave or stove to boil squash with milk and water.

For Halwa

1.       Add sugar, water and cardamom powder to the microwave safe bowl. Keep it for 1.30minutes. Stir it for every single minute.Note:  If you want to keep more time to get consistency, please increase it by 30 seconds.

2.       If you will get single string consistency sugar syrup, add squash puree to it. Mix well and keep it in the microwave for 2 minutes.

3.       Add 1 tsp of ghee to the mixture, stir well and again keep it for 2 minutes.

4.       Add another tsp of ghee to the mixture, stir well and again keep it for 2 minutes.

5.       Once halwa started separate from its sides, it comes to the correct consistency and time to pour it on the ghee greased pan or vessel.

6.       Allow it to cool for 15 minutes. Cut it into desired pieces using ghee greased knife.

7.       Remove the halwa carefully and keep it in the air tight container.

8.       Keep refrigerated and enjoy it for a week.

Here is step by step pics:

                                     

 **********************************************************

Thank you yasho for introducing us to a new recipe and by the way the last pic looks amazingly familiar to me. Friends, over to you for lovely comments on this wonderful dish.

Read More