Aug 30, 2012

My New 4th Event- Guest Hosting ONLY Series- “Cooking With SOYA”

I am really happy to announce my new event, I will be guest hosting for the month of September 2012. It is the Only Series started by Pari of Foodelicious. First I have to say thanks to her for giving me chance to host this wonderful Only Series. The theme for this month is “Only Cooking with SOYA”.  As the name suggests that recipes can be any cuisine but main ingredients is Soya and its Products; some examples are soya bean, green soya, soya wadi, soya granules, soya flakes, tofu and soya milk and so more Soya dry as well as fresh products. As a part of the event, there will be a cook book as a giveaway sponsored by The giveaway is only available for the followers of Pari's Blog.

Rules for the event:-
  • The event runs through the month of Sept. (1st Sept- 30th Sept).
  • Only vegetarian recipes are allowed. (Eggs are also allowed).
  • Use linky tools to enter your recipes. There are two linky tools one for Indian residents and second is for other countries, enter your entries in suitable category.
  • The post must to be linked with Pari's Event announcement and Preeti’s Kitchen Life event announcement page, it’s compulsory.
  • You have to like Preeti’s Kitchen Life’s Facebook Page.
  • Only two recipes from the archives can be sent to the event, otherwise you can add fresh entries only during month of Sept.
  • In case you have a problem using linky tool or for the Non-bloggers, you can send the details to  in the following format using subject line of 'Only Cooking With Soya'
  1. Your Name
  2. Blog's Name
  3. Recipe name
  4. Recipe URL
  5. Recipe Pic of size 300-350K

  • The giveaway is only for Indian Entries as the book gets shipped only in India. However, those who can provide an address in India can enter their recipe under Indian Entries.
  • The giveaway book is open only for the followers of Pari's Blog.

  • Usage of logo is optional but it's recommended that you use it as it helps spread the word.
  • I will post the round up within one week after the event gets over.
Looking forward for the lots of delicious entries in this event, Join me in my Blog. Get ready for the Healthy Treat.

Aug 19, 2012

Gulab Phirni

Today I create “Gulab Phirni” for the very special occasion and holiest Islamic Month of “Ramadan” which celebrate by Muslim community. For this occasion and also posted this “Gulab Phirni” recipe under Rich Calcium Food theme in Blogging Marathon# 19, because in this recipe I used almonds and milk; both ingredients are the good and rich source of calcium.
Ramadan is the ninth month of the Islamic calendar, and the month in which Muslims believe the Quran was revealed. Fasting during the month of Ramadan is one of the Five Pillars of Islam. The month is spent by Muslims fasting during the daylight hours from dawn to sunset. Muslims believe that the Qur'an was sent down to the lowest heaven during this month, thus being prepared for gradual revelation by Gabriel to the Islamic prophet Muhammad. Furthermore, Muhammad told his followers that the gates of Heaven would be open all the month and the gates of Hell would be closed. The first three days of the next month, Shawwal, is spent in celebrations and is observed as the "Festival of Breaking Fast" or Eid ul-Fitr.
Under this recipe, we grind the rice and mixture will add with milk and stir it continuously and add some flavors in it. You can garnish with dry nuts and rose petals. It’s good dessert at the time of festivals and celebrations. You can serve this phirni cool or hot whatever you like, but I prefer chilled version of phirni. It’s taste just like simple kheer but its look like a rabri, Easy to make as compare to traditional kheer.

2 Cup Milk
1/3 Cup Rice
200Gm Amul Mithai Mate (Condense Milk)
1 Tsp. Green Cardamom Powder
1 Tbsp. Rose Water
Sugar (optional)
For Garnishing
Almond Flakes
Fresh Rose Petals
Wash and soak the rice in water for 1 hour. Now grind it with little milk or water.
Now add the milk and rice paste in heavy bottom pan and heat on medium flame. Stir continuously till to become thick and cook well. Now add sugar and condense milk in it and cook for just 2 minutes more and remove from the flame. Add rose water and cardamom powder. Keep aside to come on room temperature.
Now place in serving bowl and keep in fridge to chill for one hour. Garnish with almonds flakes and rose petals.

Aug 18, 2012

Oats Raava Idli

Today I post “Oats Raava Idli” under Rich Calcium food theme in BM# 20. You can serve this idli as a starter or breakfast meal, accomplished with tomato sauce and Juice. Oats are generally considered "healthful", or a health food, being touted commercially as nutritious. The discovery of the healthy cholesterol-lowering properties has led to wider appreciation of oats as human food. Oatmeal is a full source of calcium and proteins.
For this recipe, first we mix oatmeal and raava together with curd as a batter and mix onion peas tempering in it for flavors and decore with few raisins and cashew. We love the taste of oats idli with sauce… a complete meal for breakfast.

1 Cup Oats (Powdered)
1 tbsp. Semolina/ Sooji
1 Cup Sour Curd or Buttermilk
Salt to taste
A Pinch of Fruit Salt
For Tempering
2 Tsp. Ghee
1/2 Tsp. Mustard Seeds
1/2 Tsp. Bengal Garm Lentils (Chana Dal)
1/2 Tsp. Black Gram Lentils (Urad Dal)
3-4 Curry Leaves
1/4 Cup Chopped Onion
1 Chopped Green Chilli
1/4 Cup Peas (Boiled)
Few Raisins and Cashews
For Tempering
Heat the ghee in the pan on medium flame. Add mustard seeds, curry leaves and both dals (chana and urad), when they start crackle. Add onion, green chilli in it. Cook till to tender and add peas. Cook for 5 minutes and keep aside to cool.
For Oats Raava Batter
Combine sooji, oats, salt, Fruit Salt and whisked curd together. Now add cool tempering in it and mix well.
Now grease the idli mould with little oil and place the 1 tbsp. batter in each mould. Now place one cashew and 2-3 raisins on each idli batter.  Set the idli mould in idli cooker to cook for 15-18 minutes on medium flame.
Serve this hot rich and low cal idli in breakfast or in evening snacks with coconut dip or tomato sauce.

Submit this Idli recipe with following events:
Blogging Marathon page for the other Blogging Marathoners doing BM#19
30 Minute mela

Aug 17, 2012

Bhindi Kebab

Today I post “Bhindi Kebab” Or Bhindi Tikki” whatever you can say… It’s a very unique version of bhindi which I tried in my kitchen. This time Srivalli choose Calcium Rich Food theme in Blogging Marathon 19 in Group 3. Hope my viewers love this version.
Bhindi known as Okra, Lady’s finger and Gumbo is flowering plant in the mallow family.
It’s really so tasty and easy to prepare with full of nutrition and very low cal Kebab or tikki. You can serve this kebab as a tikki with traditional way of tikki with chutney and curd.
Okra is a popular health food due to its high fibre, vitamin C, and folate content. Okra is also known for being high in antioxidants and is also often eaten as part of a weight loss diet since it is both fat-free and cholesterol-free Okra is also a good source of calcium and potassium.

  • For Bhindi Kebab
150gm Okra/ Bhindi/ Ladyfinger (Chopped very thin)
2 Medium sized Potatoes (Boil & Mash)
1 Large Sized Onion
1 tbsp. Green Coriander (Chopped)
1 Green Chilli (Chopped)
1 tsp. Ginger (Grated)
1 tsp. Coriander Powder
1/2 tsp. Raw Mango Powder
Salt to taste
1/4 tsp. Red Chilli Powder
1/4 tsp. Turmeric powder
1/2 tsp. Cumin Seeds
1 tsp. Lemon Juice
1 tbsp. Mustard Oil
Bread Crumbs
Vegetable Oil for Shallow Fry
  • For Spicy Crunchy Onions
1 Small Onion (Cut in String)
2 tsp. Gram Flour (Besan)
Salt to taste
A pinch of Red Chilli Powder
Oil for Deep Frying
Chaat masala
Lemon Juice
  • For Bhindi Kebab
Wash and chopped the okra in the very very thin form.
In a pan, Heat the mustard oil on the high flame and when oil is ready for cooking, add Cumin seeds on medium flame, when start crackle. Add ginger and green chillies, cook till 2 minutes. Add onions and cook till soft. Add spices and okra/ bhindi. Cover it and cook till to tender and soft. Then add lemon juice. Keep aside and cool it.
Now mash the okra with the hand and add mashed and boiled potatoes with green coriander and little bread crumbs. Combine all together and shape it in round shape. Toss into bread crumbs and shallow fry with little oil on non-stick tawa.
  • For Spicy and Crunchy Onions
Combine onion, salt, red chilli powder and besan together with little water just like onion fritter (pakoras). Fry in oil for more crunchy and remove into plate. Sprinkle chaat masala and lemon juice for little spicy taste.
  • For Serving
In a plate place the kebab and spicy- crunchy onion. Sprinkle little meethi chutney or sweet chutney on the top of kebab.
Step By Step Pictures

Submit this recipe with following events:
Blogging Marathon page for the other Blogging Marathoners doing BM#19

Aug 15, 2012

Urad Dal Halwa/ Ulundhu Kali/ Tamil Nadu Cuisine

Happy Independence Day to All

Our Life is full of colors,
I hope this 15th August will add more colors to your life….
Happy Independence Day

For this August month’s ICC- Indian Cooking ChallengeSrivalli chose Uluthan Kali, an authentic recipe of Tamil Nadu shared by Padma. I never heard and tried this recipe. Srivalli suggested Padma post for reference. Through this link, I got a general idea about this recipe. Thanks for sharing this wonderful recipe with us. But for more detail I go with Vimithaa recipes also.
In this recipe, We first make Ulundhu Podi through dry roast Urad dal and rice together and gind it for fine flour with green cardamom powder and then we prepare Ulundhu Kali or Urad Dal Kali with ghee and jaggery syrup,  Because Urad dal is so healthy, this sweet is made and given to young girls when they attain puberty. In Andhra we have the tradition of making Urad dal ladoos and feed the girls for 15 days to give good health and strength to bones. Ulundhu is rich in calcium and jaggery is rich iron and gingelly oil gives good strength to spinal cord. This halwa somewhat tastes like that. Serve it warm and good for in rainy season and in winter season for health and yumm to in taste also. The halwa when it was delivered looked very much like the moong dal halwa. A big thanks to Vimitha, Padma, And also My motivators Srivalli and Vaishali 

Recipe Source: Padma, Vimithaa
For Ulundhu Podi/ Flour mixture
1/3 Cup Urad Dal/ Ulundu / Dehusked Black Gram
1/4 Cup Rice
2 Green Cardamoms
For Ulundhu Kali/ Urad Halwa
1/2 Cup Podi/ Flour mixture
2 Cup Water (depend on consistency)
1 tbsp. Jaggery (melted in water)
2 tbsp. Sugar (sweet depend on taste)
2 tbsp. Desi Ghee/ Clarifying Butter
Nuts for garnishing
For Ulundhu Podi/ Flour Mixture
Dry roast rice and dal lightly and grind in to a thin rava consistency with cardamom (like puttu powder consistency) and set aside to cool.
Take jaggery sprinkle little water and dissolve remove from heat strain and set aside.
Now heat the pan and add jaggery syrup in it. Add water and when bring it to boil. Add flour slowly slowly and stir continuously in thick bottom pan. Add sugar and ghee in the pan and stir continuously. Cook till thicken like halwa and remove from the fire and serve hot with garnish little nuts.
Notes: you can add grated coconut powder in it to become more tasty and delicious.

Submit this recipe with following events:
Indian Cooking Challenge event hosted by Srivalli   

Aug 12, 2012

Paneer Paandaan

Every time we just enjoying recipes as a virtual treat at the time of BM but this time we have chance to tried and taste this delicacies from the our co-blogger. On the 3rd and final day of group 2, I picked very interesting and delicious recipe for BM#19. Today I picked “PANEER PAANDAAN” under calcium rich food.
Under this recipe, I had added some more spices and herbs for unique aroma…. And serve this as a starter with tomato ketchup. Thanks Vaishali for lovely recipes which you shared with us.
I was not good enough in this recipe as the vaishali's recipe.

Recipe Source: Vaishali
150 Gm. Paneer
1 tsp. Green Chilli Sauce
1 tsp. Red Chilli Sauce
1 tbsp. MDH Kasoori Methi/ Dried Fenugreek Leaves
½ tsp. MDH Kashmiri Red Chilli Powder
1 tbsp. Olive Oil
Salt to Taste
Chat Masala to Taste
½ tsp. Chilli Flakes
½ tsp. Oregano
Banana Leaf
Oil for Greasing
Tomato Ketchup for Serving
In a bowl, combine all ingredients except paneer and banana leaf for the marination.
Now cut the paneer into triangle shape ½ inch thick in size, now mix the paneer into marination for 30 minutes and cover it for the flavours to infuse in paneer.
Cut the banana leaf into small squares to wrap the paneer.
Place the paneer in centre of banana lead and fold it around the paneer triangle just like pan.
You can use tooth pick to seal the leaf.
Heat the non-stick tawa or pan, grease it with little oil and place the paneer pan on the tawa. Cook it for 10 minutes at least on medium flame until color become change.
Remove the paneer from the leaf and place into serving plate with tomato ketchup.
Serve hot and delicious Paneer Paandaan as an evening snack in mansoon season or as a party snacks...
Step By Step Pictures:

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