Onion tomato mint chutney kara chutney(spicy chutney) from south

Ingredients:

1 Onion

1 Tomato

10 Mint leaves

½ tsp Urad dal

1 tsp Oil

3 Dry red chilly

1 tbsp coconut

Salt to taste

Method:

Heat the oil in a pan, add urad dal and fry it.  Add chopped onion and tomato sauté till it cook well. Add dry chilly, mint leaves, grated coconut and salt mix it well. Grind it in a grinder and make a paste. Chutney is ready to serve with uthappam.

Sending this recipe to   South Indian Cooking Event at simply Tadka and  Anu's Healthy Kitchen

Carrot cabbage uthappam dosa

I made this dish for taste and create event. This is my first recipe for “Taste and Create “group and this month I got paired with Saraniya from Sara's Tasty Buds. As per the rule, I have to select recipe from the paired partner and try it. Sara has very good innovative and yummy recipe collection with step by step details. I selected this carrot cabbage uthappam along with onion tomato mint chutney from her blog. I cook tomato onion uthappam regularly but never tried it with carrot and cabbage so want to make new combination. Both recipe are very tasty and easy.

Ingredients:

1 cup Dosa batter (for 1 uthappam)

2 tbsp Grated carrot

2 tbsp Grated cabbage

1 tsp Oil/ghee

Method:

Heat the non stick tawa, spread a ladle full of batter to thick dosa. Sprinkle grated carrot and cabbage, pour ghee/oil and cook for 2 to 3 minutes. Turn uthappam  on the other side and cook for 1 minute. Serve uthappam with sambar and oniontomato mint chutney.

Sending this recipe to : vimitha's space ,  South Indian Cooking Event at simply Tadka and  Anu's Healthy Kitchen , simplytadka and kids-delight-wholesome

Paneer paratha

Ingredients:

For stuffing:

100 gm grated Paneer

1 finely chopped Onion

10 finely chopped mint leaves 

2 finely chopped green Chilies

1 tsp chat masala

Salt to taste 

Butter /ghee for shallow-frying

For  Paratha

2 cup wheat flour

1 tbsp oil

1 tsp cumin seeds

Salt to taste

Method:

Add all ingredients of stuffing in a bowl and mix it well.

Add wheat flour, oil, cumin seeds, salt and enough water in a bowl and make soft dough and give rest for 15 minutes.

Make a thick roti from the dough and place the paneer stuffing in between and cover with dough from all side, dust with flour and roll out in thick paratha. Cook on hot tawa with butter/ghee. Serve hot with tomato ketchup or curd.

Sending this recipe to : vimitha's space ,aathidhyam

Vermicelli kheer

Ingredients

2 cup Milk
½ cup Roasted Vermicelli
½ cup Sugar or as per taste
2 tbsp Almonds slices

½ tsp Cardamom powder (elachi powder)

Pinch nutmeg powder

Method:

Boil milk in a heavy bottomed pan, add  vermicelli and sugar cook it on low flame. Add nutmeg powder and cardamom (elachi powder), while stirring continuously for 10 minutes or until the milk is slightly thickened. Garnish with almonds slices. Serve vermicelli kheer chilled.



Sending this recipe to : swathi's space  by 27 coupons.com, vimitha's space , aathidhyam,

Kansar

Ingredients:

1 cup thick wheat flour

½ cup or 60 gm Jaggery

1 ^½  water

2 tsp ghee

50 gm sugar powder or as per your taste

Method: 

Add thick wheat flour in a mixing bowl then add 1tsp ghee and mix it well and keep aside. Heat the thick bottom pan on high flame and add water and jaggery. When the water starts boiling, reduce the gas flame and add 1 tsp ghee and mix it well. Add thick wheat flour in boiling water. Stir it properly with one end of a rolling pin. Cover it with a lid and cook for 10 minutes or until  all water is absorbed, stir is occasionally. Remove from the heat. Sprinkle powder sugar before serving. 


Sending this recipe to : Aathidhyam ,vimitha's space , swathi's space  by 27 coupons.com, "Authentic Indian Sweets"

   

Karela Tameta nu shaak (Bitter gourds Tomato Curry)

Ingredients:

1 cup chopped karela (bitter gourds)

½ cup tomato

¼ cup onion

1 tsp garlic paste

1 tbsp jaggery

1 tsp red chili powder

¼ tsp turmeric powder

¼ tsp garam masala

Pinch of asafoetida

2 tbsp oil

Chopped tomato and coriander leaves for garnishing

Salt t taste

Method:

Peeled and chopped karela in a ring. Apply salt on karela, keep aside for ½ hour minimum to remove bitterness then wash well with water and squeeze properly. Cook karela in pressure cooker for 3 whistle Heat the oil in pan add asafoetida, garlic paste and onion sauté for 2 minute. Then add tomato and cook for another 5 minutes. Add turmeric powder, red chili powder, garam masala, boiled karela and salt add jaggery and sprinkle 2 tsp water, mix it well and cook for 2 minutes or till jaggery melt properly. Garnish with chopped tomato and coriander leaves. Serve hot with roti or bhakhari.



Sending this recipe to :vimitha's space  , HITS – Diabetic friendly and HITS page"

Fenugreek Chila healthy version of Methina Gota

Ingredients:

 2 cup freshly chopped fenugreek

1 cup gram thick flour (karakaro)

½ cup besan(gram flour)

1/4 cup rava (semolina)

½ cup curd

 1 tsp green chili paste

½ tsp turmeric powder

1 tsp chilli powder

½ tsp garam masala

1 tsp whole coriander (dhania) seeds

1 tbsp sesame seeds

1 tbsp crushed black pepper

Pinch soda bi-carb

2 tbsp sugar

2 tbsp oil

2 tbsp chopped coriander

Water as per consistency

Salt to taste

Oil for shallow-frying

Method:

Mix  chopped fenugreek,  oil ,curd ,sugar , green chili paste , turmeric powder ,chili powder,garam masala ,whole coriander (dhania) seeds, sesame seeds, crushed black pepper,chopped coriander and salt to taste .Now add thick  gram flour(karakaro) , besan(gram flour), rava (semolina) and little water to make a thick batter . Give rest to this mixer for 10 to 15 minutes. Add a pinch soda bi-carb just before shallow frying and mix it well.  Heat the non stick on medium heat spread 1tbsp of batter on the non stick pen. Put about 1tsp of oil around spread batter. Let it cook on medium heat. After about 1 minute, flip it over. You will notice that one side is turned golden brown. Cook until both sides have a golden brown color. Serve hot with curd and green chutney.


" Sending this to HITS – Diabetic friendly and HITS page",vimitha's space ,Aathidhyam ,What's With My Cuppa and Nupur's event

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Tofu (Soya paneer) Shashlik

Ingredients:

100 gm Tofu (soya paneer) cut into cubes

1 onion cut into cubes

1 capsicum cut into cubes

1 tomato cut in cubes

For Marinade:

2 tbsp split roasted gram dal powder

2 tsp garlic paste

½ cup curd

1 tsp red chili powder

¼ tsp turmeric powder

2 tsp tomato ketchup

2 tsp olive oil

Salt to taste

Wooden skewers

Tomato ketchup for serving

Method:

Combine all the ingredients of marinade and mix it well. Then add tofu, onion, capsicum pieces and allow to marinate for 30 minutes in refrigerator. Just before serving, add the tomato pieces.  On individual skewers arrange piece of tomato, tofu, onion and capsicum repeat the process once. Grill it on gas flame till tofu turns golden brown or as per you taste. Serve with tomato ketchup.

Tips: Keep wooden stick in water for 30 minutes to prevent it from burn.


Sending this to HITS – Diabetic friendly and HITS page",vimitha's space  , Dish name starts with T

Valor Dhokli with sprouts moong curry (Gujarati Shaak)

Ingredients:

100 gm chopped valor (flat beans) both ends removed, strings removed

¼ cup moong sprouts

½ tsp mustard seeds

¼ tsp asafoetida (hing)

¼ tsp turmeric powder

1 tsp chili powder

2 tbsp oil

Salt to taste

Coriander leaves for garnishing

For Dhoklis

½ cup whole wheat thick flour

2 tsp besan

½ tsp red chili powder

 ¼ tsp turmeric powder

Pinch of asafoetida

Pinch ajwain (carom seeds)

1 tsp oil

Salt to taste

Method:

For the dhoklis

Mix whole wheat flour, besan, red chili powder, turmeric powder, asafetida, ajwain, oil and salt in a bowl and add water to knead dough and keep aside for 10 minutes. Dough should not be very soft, so be careful to add water. Make small balls and press with your thumb to make small dholki and Keep aside.

For the tempering

Heat the oil in a kadhai add mustard seeds and asafoetida sauté for a few seconds. Add turmeric powder, valor, red chili powder, 1 cup water and salt cook on a medium flame for 10 to 15 minutes, stirring occasionally. Add dhoklis and simmer for another 10 to 15 minutes, while stirring occasionally, add more water if necessary. Add moong sprouts and cook for another 2 minutes. Serve hot garnished with coriander.

Sending this recipe to : Lisa's MLLA page and Susan's blog , HITS – Diabetic friendly andHITS page"

My First Liebster Award

Dear friends,

I am very happy to tell you all that i have received my  first "Liebster" award from Divya's http://dishingwithdivya.blogspot.in

I got this award from my friend Nimmy Raghu from  Nimmy's Kitchen but at that time i was not able to receive this award because i was busy with family medical emergency. But today i am very happy because today i receive to  Liebster award one from Divya and second from  Amallia Eka Widyastuti thanks to both of you.

What is a Liebster award ?

The Liebster Blog Award is given to upcoming bloggers who have less than 200 followers.
The Meaning of Liebster is German and means sweetest, kindest, nicest, dearest, beloved, kind, pleasant, valued, cute, endearing and welcome.

Rules of the Award:

1. Write random facts about yourself.
2. Answer the 11 interview questions given by the person nominated you.
3. Fabricate 11 new questions.
4. Nominate 11 bloggers who have less than 200 followers and mention them in your post.
5. Tell the person who nominated you , along with the people whom you have nominated.

 Random facts about me:

 1) I love child , but i don't have but i will have.

 2) I am very emotional , and it is my weakness .

 3) I love to spend time in kitchen .

 4) My husband is my strength.

 5) I was crazy about watching TV, but now i don't like to watch TV.

 6) I love travelling.

 7) I like  reading.

 8) I am very committed person.

 9) I am quite unhappy with God.

10) I want be a successful blogger.

11) My English's knowledge is not good.

Questions asked for me:

1. Why did you choose "Your Blog's name" for your blog?                                                            I belong from gujarat and my blog's 90% recipes are gujarati cuisine.
2. What made you blog and why?                                                                                                    I wanted foody people to enjoy delicious gujarati cuisine .
3. What makes your blog special from others?                                                                Different variety of vegetarian healthy cuisine. 
4. What was the difficult recipe to cook till now(more time, ingredients, preparation etc)?       I love cooking so nothing was difficult.
5. What was one creative recipe from your blog?                                                           coriander garlic flavoured rava dhookla
6. Do you have any dedicated recipe for someone on your blog post?                                  No
7. Do you have any viewer suggested recipe in your blog?                                                         No
8. Your best food critic from family?                                                                                                             My father in-law
9. How did you feel about your first comment for the first recipe you posted on your blog?      I felt very happy it was amazing.
10. Advice or Suggestions for new bloggers, if any?                                                                             Be creative and be participative.
11. Are you going to pass your Liebster award?                                                                         Yes

Questions for the Nominees:

1. Why you become food blogger ?
2. How you select your blog recipes ?
3. Who is your favorite famous cook ?
4. Who is you inspiration ?
5. What is your favorite cuisine ?
6. Your favorite cook book is ?
7. Which is your coming recipes on your blog ?
8. Your most visited blog is ?
9. Your hobby other than cooking is ?
10. Do you want to change your blog name ?
11. Are you going to pass your Liebster award?    

Here comes my nomination list for Liebster Blog Award:

1)Priya Satheesh ' s from http://priyasmenu.blogspot.in/

2)Preeti Jaipal's http://kitchendelicacies.blogspot.in/

3) Dr Puneet aggarwal's  http://drpuneetaggarwal.blogspot.in/
4)Pallavi Valsangkar's  http://cookwithpallavi.blogspot.in/
5)Linsy patel's http://realhomecookedfood.blogspot.in/

6)Sandhya Ramakrishnan's http://www.mycookingjourney.com/

7)Sowmya's http://nivedhanams.blogspot.in

8)Rafeeda AR's http://sweettoothraf.blogspot.in/

9)Love to Experimen's http://myfoodtreasures.blogspot.in
10)Shema George 's http://lifescoops.blogspot.in/
11)Rashmi Agrawal's http://aromaticencounters.wordpress.com/

Pineapple strawberry juice citrus-sweet flavored refreshing drink

Ingredients:

One pineapple

10-12 strawberry

3tbs sugar or honey

2 ice cubes

Water

Pinch salt

Method:

Cut the pineapple into cubes, add sugar, salt and add water. Blend all in a blender and make smooth mixture, then filter the juice.

Same way add strawberry, sugar and ice cubes and roughly blend in blender.

Fill the glass with pineapple juice and top with strawberry juice.

Garnish with strawberry. Enjoy chilled.

Sending this recipe: Eat seasonal food, fresh

Moong Sprouts Peanuts salad (Crunchy Salad)

Ingredients

½ Homemade Moong Sprout

¼ cup Masala Peanuts

1tbs grated Raw Mango               

Pinch Red chili Powder

1tbs Olive Oil

Salt to taste

Coriander leaves for garnishing

Method:

Add moong sprout, masala peanuts, grated raw mango, red chili powder, salt and olive oil in a bowl mix it well. Garnish with coriander leaves .You can serve it with any healthy soup for dinner or lunch.


 Sending this to HITS – Diabetic friendly and HITS page", vimitha's space ,  made with love monday

How to make Homemade Moong Sprouts

Ingredients:

½ cup Green moong 

Method:

Wash and soak the green moong in water for 10 hours or overnight.Next day morning 

 drain the water completely. Spread this in an airtight box and close it and leave it overnight.

Next day your mooing sprouts is ready for  any tasty recipe.