Hi Everybody!

Its time for break!!!!!
Am going to my native for Diwali Celebrations!
I miss you all a lot!
bye!!!!!!!!!!!
Join u soon buddies!

Palak Paneer

Hi Friends,

This Palak Paneer recipe for Eat Healthy Calcium Rich event hosted by Sangeeth, has been shortlised in TOP 15 entries.

I request everyone to vote for my recipe and my recipe to win!!!

VOTE HERE

Polling is there on the right hand top side of the page. Please give your votes for me!

So please caste your votes soon!!!

Voting closes by Sep 30th and so hurry up!!!

Ingredients:

Palak / Spinach – 1 bunch
Paneer Cubes - 6
Onion – ½ (finely chopped)
Green Chilly – 2 (finely chopped)
Coriander Powder – 1 tbsp
Red Chilli Powder – 1 tbsp (adjust it according to your taste)
Garam Masala – ¼ tbsp
Sugar – ¼ tbsp
Cumin Seeds – 1 tsp
Salt – to taste
Cooking Oil
Salt – to taste

To Grind:

Onion – 1 (finely chopped)
Tomato (Medium Size) – 1 (finely chopped)
Garlic Pods – 6
Ghee – 1 tbsp

Cooking Instructions:



Heat a tbsp of ghee in a pan and fry the paneer cubes until it turn golden brown and keep it aside.

Wash and clean the spinach and chop it coarsely along with the stem. Add this spinach and a small glass of water in a pressure cooker. Let it cook in a high flame for 3 whistles. Switch off the flame and drain the excess water and store the drained water in a bowl for making gravy.

Heat a tbsp of ghee in a pan and add chopped onions, tomatoes and garlic pods to it and stir fry it until the onion becomes soft and switch off the flame. Grind this to a smooth paste along with the cooked spinach.

Heat oil in a pan and sauté it with cumin seeds and add onions, green chillies to it and stir fry until the onions turns to golden color. Now add coriander powder, chilly powder, and garam masala to it and fry a while until the raw smell leaves off. Add grinded spinach paste to it and add the drained spinach water a liitle and let it boil in a simmer flame until the gravy thickens well. When the gravy starts thickening, add fried paneer cubes and sugar to it. Once the gravy comes to the consistency you require, switch off the flame and transfer it to the serving bowl.



(If you add more amount of spinach, you will get gravy in dark green color. So color of the dish depends upon the amount of spinach we use).

Side Dish: Serve it with chapatis/ Rotis.

Egg Curry / Muttai Thokku

Ingredients:

Boiled Eggs - 4 (cut into halves)
Onion – 2 (finely chopped)
Tomato – 3 (finely chopped)
Garlic Pods - 6
Coriander Powder – ¼ tsp
Chilly Powder – ¾ tsp
Turmeric Powder – ¼ tsp
Curry Leaves - few
Salt – ½ tsp
Cooking Oil

Service For: 2 People
Cooking Time: 10 minutes

Cooking Instructions:




Heat oil in a pan and add onion, tomato and garlic pods and stir fry it until all the items is mashed well and the oil separates from the dish. Now add all the other remaining ingredients and fry it well. Add required amount of water to it and bring it to a little thick consistency.

Now add egg slices to it and stir fry it until the gravy coats well on the egg slices.

Side Dish: It goes well with hot rice, lemon rice, and chapatis

Rasgulla / Rasagulla and Award!

Ingredients:

Milk – 600ml
Water – 750ml
Sugar – 150gms or to taste
Lime – 1 (extract juice from it)

Cooking Instructions:



Heat the milk in a heavy bottomed pan on a high flame. Once the milk starts to boil, add the lemon juice slowly and stir the milk gently. The milk will start to curdle slowly and keep stirring it in a slow flame for 3 minutes, until the milk fat is separated completely from the whey. Now strain the paneer in a thin muslin cloth.
Pour some cold water over the paneer to take out the flavor of the lemon juice. Now strain the water out, squeezing the cloth. The water in the paneer needs to be squeezed just enough so that the paneer is not too dry.

To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball. If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer. Once the paneer is drained, rub with your palm until the paneer becomes smooth dough and your hands turn a little greasy. Divide the dough into equal parts and roll them into smooth balls. I got 10 small balls.

Mix required amount of sugar and water in a pressure cooker on high flame and bring to boil. Let it boil in simmer flame for about 5 minutes. The cooker should be large enough since the rasgullas will expand to double in size, once it is cooked. Now add the paneer balls in the cooker and close the pressure cooker and let it cook in high flame. As soon as you hear one whistle, simmer the flame and let it cook in simmer flame itself for about 6 minutes and switch off the flame.

Wait for few minutes and then release the pressure in the cooker and transfer the rasgullas and sugar syrup in a large bowl and refrigerate it atleast for 2 hours. Serve it chilled.

Sireesha has passed me the wonderful "Arte Y Pico "award. Thanks a lot sireesha for passing it to me and i feel honored to receive that from you.



The rules of the award are:
1. Choose five blogs you consider deserving of this award. (Creativity, interesting material, etc.)
2. Each award includes the name of the owner of the blog and his/her link.
3. Each award winner has to show the award and put the name and link to the blog that has given her or him the award itself.
4. Award winner and the one who has given the prize have to show the link of “Arte y Pico” blog, so everyone will know the origin of this award.

I love to pass this award to Ivy, Sathya, Vanisri, Priyanka, and shamma.

White Pumpkin Raitha / Vellai Poosanikkai Pachadi

Ingredients:

White Pumpkin (peel off the skin and remove the seeds in the centre part and cut into small cubes or rectangles) – 1 cup
Curd – 1 cup
Onion – 1 (finely chopped)
Green Chillies – 2
Coriander Leaves (finely chopped) – 2 tbsp
Mustard Seeds – 2 tsp
Oil – 1 tbsp
Salt – to taste

Cooking Instructions:



Add chopped pumpkin cubes, 2 pinches of salt and a cup of water in pressure cooker and close the lid. Let it to cook in a high flame for 2 whistles. Wait until the pressure escapes from the cooker and open the lid and drain the excess water completely and let it cool well for 5 to 10 minutes. Once it is cool, squeeze the cooked pumpkins gently and remove the excess water in the vegetable. Add this in a cup of curd. Add required amount of salt and chopped onions in the curd and mix well.



Heat oil in a pan and sauté it with mustard seeds and green chillies and transfer this in the curd. Garnish the raitha with chopped coriander leaves. The taste of this pumpkin raitha will be really yummy.

Side Dish: It goes well with chapatis and hot rice

Vermicelli Kheer / Semiya Payasam

Ingredients:

Vermicelli – 50 gms (crush it to small pieces)
Milk – 400 ml
Sugar – 10 tbsp or to taste
Cardamom – 4 (grind it to fine powder)
Ghee – 3 tbsp
Cashew Nuts – 12
Silvers of pistachios

Service For: 2 People
Cooking Time: 15 minutes

Cooking Instructions:




Heat ghee in a pan and fry the vermicelli till it turns golden brown and keep it aside. Heat a tbsp of ghee and fry the cashews and keep it aside.

Bring the milk to boil in a pan. Do not add water in the milk. When the milk starts to boil well, add fried vermicelli to it and keep stirring it for a while or for about 10 minutes in a simmer flame. Now add cardamom powder and required amount of sugar and mix it well and stir for some more 5 minutes or until it gets thick / payasam consistency. If it becomes very thick in consistency, add some more boiled milk to it. Switch off the stove and transfer it to the serving bowl and garnish it with fried cashews and silvers of pistachios.

One more closer look of the Kheer

Visitors Count Has Hit 20000 and a Celebration of it with Basundhi!!!

Whenever I go to restaurants, I love to order basundi/basandhi/ basandi, whatever it may be. Its my favorite dessert ever. My dad use to get sweet, every Sunday evening, in my childhood days. I ever order a cup of basundhi for me. Really I can’t forget those days.

During my college days also, I go with my friends to hotels for taking basundhi beofre attending the computer classes. When i take the last sip of basundhi, really I feel too sad. I like to have some more but it is little bit costly in hotels. So no way, I have to walk out from there.

A week before, my hubby has brought basundhi for me. Really, it tempted me to do at home. After a long while, I prepared it in my home. That’s awesome. The taste was really perfect. And now am very happy to do it at home, since I can have any amount without any limit. And fortunately, when i saw the visitors hit of my blog, it has crossed 20000 and wow! this post has become something special for me with my favorite Basandhi. Let’s come straightaway to the recipe.

Ingredients:

Milk – 1 litre
Sugar – 12 tbsp (adjust according to taste)
Cardaom Powder – ¼ tsp
Lime Juice – 2tbsp
Silvers of pistachios and cashews


Cooking Instructions:




Take 200ml of milk from the mentioned milk quantity. Bring 200ml of milk to boil, in a high flame, in a heavy bottomed pan. As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The milk will start to curdle slowly and keep stirrin it in a slow flame for 3 minutes, until the milk fat is separated completely from the whey. Now strain the paneer in a thin muslin cloth.

Pour some cold water over the paneer to take out the flavor of the lemon juice. Now strain the water out, squeezing the cloth. The water in the paneer needs to be squeezed just enough so that the paneer is not too dry. Keep this paneer aside for a while. This paneer is required for the grainy texture of basundi.

Bring the remaining 800ml of milk to boil in another heavy bottomed pan. Let the milk to cook in a simmer flame. Keep stirring it continuously so that the milk should not stick to the pan. Add desired level of sugar, cardamom powder and the paneer in the boiling milk. Let the milk to cook until the volume of milk is reduced to half in its quantity.

You can see layers forming on the top of milk in regular intervals. You remove those layers with the help of a spoon and keep it in a separate plate. Once the milk is reduced to half in its quantity, switch off the flame and add the layers (that is kept aside in a plate) in the milk and mix it well.

Let it to refrigerate for about 3 to 4 hours. Serve it in bowls and garnish the basundhi with silvers of pistachios and cashews.

The taste of granular and layers textured of basundi cannot be expressed in words and it really takes us to heaven.

Onion Oothapam and Award Again!

Ingredients:

Dosa Batter – Required Amount
Onion – 3 (finely chopped)
Cooking Oil

Cooking Instructions:



Heat dosa tawa / pan or a flat tawa and take a ladleful of batter. Spread the batter in a circular motion from the centre of the tawa to the sides of the tawa. Spread the batter little thicker and small enough.



Spread 5 tbsp of onion on the dosa and press it with the ladle. Pour 1 tsp of oil on the edges of the dosa. When one side is cooked well (turns little brown), Flip the dosa to the other side and let it cook well. Once it is cooked remove the dosa from the pan and transfer to the plate.

Side Dish: Coriander Chutney, Coconut Chutney and sambar


Madhavi
and Sathya has awarded me "Perfect blend Of Friendship Award". This is the blend of Trust, Kindness, Honesty, and Caring. Thank you so much Madhavi and Sathya for your friendship!!! I have already passed this award to my good friends and check it here for more information!

Vegetable Oothappam & Onion Chutney

Ingredients:

Dosa Batter – Required Amount
Onion – 3 (finely chopped)
Carrot – 4 (finely grated)
Coriander Leaves – ½ bunch (finely chopped)
Cooking Oil

Cooking Instructions:



Heat dosa tawa / pan or a flat tawa and take a ladleful of batter. Spread the batter in a circular motion from the center of the tawa to the sides of the tawa. Spread the batter little thicker and small enough.

Sprinkle 1 tbsp of onion, 1 tbsp of carrot and ½ tbsp of coriander leaves on the dosa and press it with the ladle. Pour 1 tsp of oil on the edges of the dosa. When one side is cooked well (turns little brown), Flip the dosa to the other side and let it cook well. Once it is cooked remove the dosa from the pan and transfer to the plate.

Vegetable Oothappam served with Onion Chutney



Side Dish: Onion Chutney and Sambar

Onion Chutney

Ingredients :

Big Size Onion – 4 (chopped lengthwise)
Tomatoes – 3 (finely chopped)
Dry Red Chilly – 6
Asafoetodia – 1 tsp
Curry Leaves – 1 tbsp
Mint Leaves – 1 tbsp
Salt – to taste
Mustard Seeds – 1 tsp
Cooking Oil



Cooking Time : 10 minutes

Cooking Instructions :






Heat oil in a pan and add onion and let it cook till it turns to golden brown. Now add tomatoes, dry red chilly, asafoetodia, mint leaves, curry leaves and salt. Stir fry it for 5 minutes in a simmer flame. Grind this to a fine paste with required water.

Heat a little oil in a pan and season it with mustard seeds. Now add the chutney to this pan and switch off the flame when it starts to boil. This chutney can be seved with idli, dosa, and chapatti/rotis.

Sevi / Dhoodh Dhoulo / Paal kolukattai

Ingredients:

Raw Rice Flour(Pulungal Arisi) – 1 cup or Rice Flour (Pacharisi Maavu which is available in stores) – 1 cup
Milk – 600 ml
Sugar – to taste (10 to 12 tbsp)

Cooking Instructions:


Wash and clean the raw rice and dry it well. Grind it to a fine powder using your food processor or mixie. You can store this flour in an air tight container and can use whenever you require, if you prepare in large quantity.

We can prepare this dish using the rice flour available in stores also but it will be little hard when cooked. Or else otherwise the taste will be same.

Take a cup of flour and mix enough water gradually to make it dough. The dough should be very thick in consistency like the chapatti dough. No need for fermentation. Wrap the dough in a clean towel for about 15 minutes so that the excess water in dough will be absorbed by the towel. Sevi dough is shown in the picture.



Now make number of small balls from the dough and press it a little by keeping the ball in your left hand and flatten it slightly with your index finger and middle finger. Now these flatten balls are all the "dhoulos". I have shown it in the picture how dhoulos will look like.



Take about 3 to 5 dhoulos aside and dilute it in 5 tbsp of water.

In a heavy bottomed vessel bring milk (do not add water in the milk) to boil well. When the milk starts to boil well, simmer the flame, drop the flatten balls one by one in the boiling milk. The batter won’t dilute. So do not worry. Add enough sugar and dhoulos diluted in water to it and let it to boil well and let the flatten rice balls to cook thoroughly. It will take at least 10 minutes to cook. We are adding the dhoulos diluted in water in milk to thicken the milk.

Keep stirring it slowly in regular interval so that the balls won’t stick to the vessel. It takes about 10 to 12 minutes to cook. To check out whether the flatten balls are cooked or not, you can take a piece of dhoulo from the boiling milk and if u split it into two halves, you should not find batter uncooked inside.

Once the dhoulo is cooked well, switch off the flame and sevi is now ready to serve. Serve it in small bowls.




Note:


If u start to drop ball before the milk starts to boil, the batter will surely dilute in milk and the dish will get spoiled. So keep in mind that the milk should boil well while you drop the dhoulas.

Watermelon Sorbet and Tagged!

Ingredients:

Watermelon Cubes (peel off the skin and deseed it) – 1 cup
Sorbet (Sugar Syrup) – 1 small ladleful or 50 ml (adjust according to your sweetness)
Lemon – 1 (Extract the juice)
Water – 1 Glass
Ice Cubes - 8

Service For: 2 People


Preparation Method:




Blend all the ingredients together in a juicer and serve it in a glass. The taste of watermelon sorbet will attract all the kids to have more and more.

Instead of drinking, we can freeze the prepared drink for about 6 hours and then we can serve it to eat in an ice cream bowl.

To prepare sugar syrup, take ½ cup of water and ½ cup of sugar and boil it in a sauce pan till you get one string consistency.

Anisheetu has passed me this cute "The Booky Meme", a long back and Curry Leaf has also tagged me the same.

The rules of the tag are as follows:

* Pick up the nearest book
* Open to page 123
* Find the 5th sentence
* Post the next three sentences
* Tag 5 people and acknowledge the person who tagged you

The nearest book is 'Good Housekeeping' and on page 123, 5th Sentence is "Property not only appreciates in value over the years, it provides a regular in come through rents."

1. Mutual funds are professionally manage, give high returns and equal liquidity.
2. The dividends are tax free and there are long-term capital gains.
3. Tax is payable on the amount only when you withdraw money.

And I'm passing it to

Namratha, Sangeetham, Sujatha, Nidhi.

Curry Leaf has passed me a friendship poem and i love to spread it to SRIVALLI.



We need friends for many reasons,all throughout the season.

We need friends to comfort us when we are sad,and to have fun with need friends to give us good advice,
We need someone we can count on,and treat us nice.
We need friends to remember us once we have passed ;sharing memories that will always last.
Spread the poem of friendship.

1. Everyday Life 2. Words of Love 3. Sheng's Simple Thoughts . . . 4 My Wonderful Life ....5. Can of Thoughts 6. Designs By Vhiel 7. Vhiel's Corner 8. Anything and Everything in Between 9. A Mother's Stuff 10. http://housewifeatwork.blogspot.com/ 11. My Receipes 12. Vblogger 13. thefootloosechef 14. Yummy Food 15. CurryLeaf 16.Me and My Kitchen and 17. YOU

Spicy Mushroom Masala

Ingredients:

Mushroom – 200gms
Onion – 1(finely chopped)
Medium size Tomatoes – 2 (finely chopped)
Ginger Garlic Paste – 1 tbsp
Coriander Powder – 1 tbsp
Chilly Powder – ½ tbsp
Pepper Powder – 2 tbsp
Cloves – 4
Cardamom – 4
Aniseeds – 1 or 2 tbsp
Bay Leaf – 2
Cinnamon - 2
Salt – to taste
Cooking Oil

Cooking Instructions:



Wash and clean the mushroom and cut it into cubes and keep it aside.

Heat a tbsp of oil in a pan and add onions and tomatoes and sauté it well. Let this mixture cool a while and then grind it to a smooth paste.

Heat 4 tbsp of oil in a pan and sauté it with cloves, cinnamon, aniseeds, bay leaves and cardamom. Add grind paste and ginger garlic paste to it and stir fry until the raw smell leaves off. Now add turmeric powder, coriander powder, chilli powder and pepper powder and stir fry it well. Now add the mushroom pieces to it with required amount of water and salt and close the pan with a lid. Let it cook until the mushroom is well cooked.

Open the lid of the pan after mushroom is cooked and let it cooker in simmer flame until the gravy becomes thick and the masala is coated on the mushroom well. Spicy Mushroom Masala curry is ready to serve.

Side Dish: It sounds great with rice, poori, chapatis and Naan

Poori / Puri with Onion Masala

Poori

Ingredients:


Wheat Flour – 4 cups
Water – 2 cups or as required
Salt – to taste
Sugar – 1 tbsp
Semolina / Rawai – 4 tbsp
Cooking oil

Cooking Instructions:

Mix all the ingredients together except cooking oil and knead well to get soft dough. Do not add more water to the dough to make it too soft since poori will soak more water while cooking. So it is good if dough is little hard.



Make small balls of the dough and cover them with damp cloth. Take one ball of dough and dip a corner of ball in oil and roll it out into 4 to 5 inches round. Repeat the same process to roll out all pooris. Spread all the rolled out pooris in a cloth or a large plate and do not stack one above the other since it will stick to each other.

Heat oil in a deep pan. The oil should be of perfect temperature to get perfect pooris. The oil should be one stage before the oil starts to smoke. Slide a poori dough slowly in hot oil. If the poori rises immediately, then the oil is in right temperature to cook. Press the poori slightly with a ladle in the oil to puff up the poori. Turn it to other side once it puffs up. When the other side also cooked well, remove it from oil and drain the excess oil and serve to eat.



Onion Masala

Ingredients:


Onion – 4 (finely chop it lengthwise)
Green Chillies – 3 (finely chopped)
Gram Flour – 8 to 10 tbsp
Mustard Seeds – 1 tbsp
Bengal Gram – 1 tbsp (optional)
Curry Leaves - few
Salt – to taste
Cooking oil

Cooking Instructions:



Mix gram flour, salt and enough water and mix it well without forming any lumps. The mixed paste should be too watery. It should be in the dosa batter consistency.

Heat oil in a pan and sauté it with mustard seeds, bengal gram and curry leaves. Add lengthwise chopped onions and green chilly and sauté it well until the onion becomes too soft. Add gram flour mix to it now and let it to cook in a simmer flame. The masala should attain a thick gravy consistency. Taste of this onion masala will be really delicious.



Serve this onion masala with hot poori.

Side Dish: Poori, Chapati, Raw Plantain Bajji, Onion Bajji

Watermelon Lemonade

Ingredients:

Watermelon (seeded and cut into Cubes) – 7 cups
Simple Sugar Syrup – 1 cup
Fresh Lemon Juice – 1 cup
Ice Cubes - few


Preparation Instructions:




To prepare sugar syrup, take ½ cup of water and ½ cup of sugar and boil it in a sauce pan till you get one string consistency.

Blend all the ingredients together in a juicer for a while and strain the juice in a bowl and serve it in tall glasses topped up with few ice cubes. You can adjust the sugar level according to your taste.

Watermelon Ginger Ale and Awards!

Ingredients:

Watermelon – ¼ from its whole size ( deseed it and cut into cubes)
Lemon – 1 (extract the juice from it)
Ginger – 50gms (remove the skin and finely chopped)
Sugar – to taste
Ice Cubes - few

Cooking Instructions:



Blend the watermelon cubes and lemon juice together in a juicer.
Mix sugar, ginger in a cup of water and bring it to boil in a pan and cook it in a simmer flame for about 10 to 15 minutes. Once it is cooled, strain the syrup mixture in a bowl.

Mix the watermelon juice and the strained syrup together in a bowl and serve it in a tall glass.

And its award time!

Sireesha
and Easy Crafts has passed me the "Good Job Award" and I feel honored to receive it from both of you! Thanks a ton sireesha and easy crafts!



I love to pass it on to Vanisri, Priyanka, Ramya, Usha, Cynthia, Meeta, Bhawana, Paru, Archy and Jeena


Vanisri
has passed me "A Perfect Blend of Friendship Award"! Vani is really a nice friend of mine in this blogger world and i use to mention about her frequently in my blog! Thanks a lot for your award and friendship Vani!



I like to pass it on to Sireesha,Pearlsoffeast, Curry Leaf, Sangeetham, Divya, Cham, Meeso.

Event for the Month of September and the Theme is Chicken

I thank all my blogger friends first of all, who wished for my son Amiitesh's birthday and he enjoyed a lot on that day with all my relatives and particularly during the function time. Amiitesh got up by 5.15am itself on that day and went to bed only by 11pm and he don't want to miss to play with his grand parents and uncles. He was very eager to cut the cake from the time we received it from the bakery. He looked so smart on that day and we had a blast of happiness. He was more eager to see the gift packs he received for his birthday and started playing with them immediately as soon as we unpack the gifts. And thank you all again who showered my son with their blessings.

Feeling very happy again today in Announcing the event for the month of September and the theme is "Chicken", which is all time favorite for everyone of us. So, come out with all your chicken recipes and am awaiting eagerly for your spicy entries.

Last month during Ice Creams and Milkshakes Event, i didn't receive some of the entries to my mail id but anyhow, i updated the round up with some of the missing entries. But let me strictly follow the rules and regulations, this month and the entries which i receive to my mail id srikitchen@gmail.com before the deadline will only be considered for the event. unless or otherwise, if you forget to mail it, we will be missing your entries in the round up.



Please go through the instructions and include all the required information in your post when sending me your entry.

Instructions to be strictly followed

1. Prepare chicken in any form and post it in your blog in the month of September, 2008 with the logo and a link back to this page.

2. If you already have appropriate entry archived, please make sure to re post it with the logo and a link back to this page.

3. Provide a link back to this announcement page and feel free to use the logo.

4. Do not forget to post the URL of your recipes that you are sending for the event, in this comment section of this post and it is more important too.

5. Email your entry to srikitchen@gmail.com, with "Theme for the Month of September - Chicken" in the subject line with following details

* Your Name
* Blog Name
* Blog URL
* Category under which your dish come(curry, gravy, starters, etc.)
* Recipe
* Recipe URL
* Photograph of final dish(200 x 200 Pixels).

6. The deadline for this event is October 31st, 2008. Please remember that no late entries will be entertained.

7. There is no limit to the number of entries.

8. If you don’t have a blog but wish to participate in this event, send your entries with a picture, your name and recipe to srikitchen@gmail.com before the deadline. I will post the recipes with your picture in my blog and include it in the round-up.