Sep 28, 2012

Orange Colada


Orange Colada is very simple and interesting drink which is good option to serve in front of guest in summer season.  Under this recipe, we blend all ingredients together and serve in chilled long glass. This drink is little thick in consistency but less than smoothie or shake. Orange is citrus fruit which is great source of vitamin c. Nutrients in oranges are plentiful and diverse. The fruit is low in calories, contains no saturated fats or cholesterol, but is rich in dietary fiber, pectin, which is very effective in persons with excess body weight. Oranges, like other citrus fruits, is an excellent source. Vitamin C is a powerful natural antioxidant. Consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the blood. It is also a very good source of B-complex vitamins such as thiamin, pyridoxine, and folates. These vitamins are essential in the sense that body requires them from external sources to replenish.


Ingredients:
Orange soft drink
Orange ice-cream
Orange syrup
Ice- cubes
Orange wedges for garnishing

Directions:
Combine all ingredients together and blend it. Serve this drink in chilled glass and garnish with orange wedge.


Check more recipes related to beverages and mocktails

Submit this recipe with following events:
Virtual Birthday Party event  and Funfair Event hosted by pallavi and Kids Delight potluck party event hosted by Srivalli and Learning to cook: dish name start with O event  hosted by Akila

Sep 26, 2012

Tomato Pachadi


This time I chose Tomato Pachadi from My Kitchen Trials hosted by Raajani, under this recipe, we cooked tomatoes with sugar and nuts. Mostly pachadi are savoury in taste as my knowledge but this time we made completely sweet in taste. It’s just like jam or spread. You can spread this pachadi on bread and prantha. I serve this pickle with Chop Chop Chapati.
Pachadi refers to a traditional South Indian side-dish. Broadly translated, it refers to food which has been pounded. The definition of the word 'Pachadi' is different among different South Indian regions. While in Kerala and Tamil Nadu, pachadi is a side-dish curry similar to the north Indian Raita, in Andhra Pradesh, pachadi is a fresh pickle and has very low shelf life, a maximum of two or three days. It is made of fresh vegetables and is served as an accompaniment for rice, snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. In the states of Kerala and Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables with coconut, green or red chillies and tempered in oil with mustard seeds, ginger and curry leaves. Pachadi is commonly eaten with rice and a lentil curry.


Recipe Source: My Kitchen Trials
Preparation Time: 5 Minutes
Cooking Time:  15 Minutes
Serving: Half Cup

Ingredients:
2 Large sized Tomatoes, Chopped
1/6 Cup Sugar
1/6 Cup Water
2-3 Dates, Chopped, Seedless
1 Tsp. Raisins and Cashews, Chopped
1/2 Tbsp. Clarifying Butter/ Desi Ghee

Directions:
Add the water, tomatoes and sugar together in one thick bottom pan and cook till to soft and look like jam or spread on low flame and its takes nearby 15 minutes in cook. Heat the ghee in another pan and sauté cashew, raisin and dates for few minutes. Add this sauté date and nuts into the tomatoes mixture. Serve this tomato pachadi with chapati and rice.


Submit this recipe with the following events:
Blogging Marathon page for the other Blogging Marathoners doing BM#20
Tomato And Pickle Event Hosted By Ammaji Recipes

Sep 25, 2012

Chop Chop Chapati



Today I post “Chop Chop Chapati” recipes from Rajani’s blog MyKitchen Trials which paired with me for this special theme in Blogging Marathon 20. It’s just like poha which prepared with some leftover chapati’s or paratha’s and also a great combo of some onion and tomato and spices mixture.
It’s a very good option to used leftover food especially chapati in daily life of kitchen. Every one faces this in day to day kitchen routine and also good for breakfast meal. I made this as a breakfast meal and serve this some dip and refreshing orange mint water.
I love this name especially which chose by Rajani ie. Chop Chop Chapati…….
Hope so all food lovers’ love this recipe and of course, once you make it in your kitchen



Recipe Source: My Kitchen Trials
Preparation Time: Less than 15 Minutes
Cooking Time: 15-20 Minutes
Servings: 2 Persons

Ingredients:
2-3 Leftover Chapati or Paratha’s
1 Large Sized Onion, Chopped
1 Large sized Tomato, Chopped
1 Green Chili, Chopped
4-5 Curry leaves/ Kadhi Patta
1/2 Tsp. Mustard Seeds/ Rai
1 Tbsp. Clarifying Butter/ Desi Ghee
1/2 Tsp. Pav Bhaji Masala
Salt to taste
1/4 Tsp. Turmeric Powder
Half Lemon Juice
1/4 Cup Fresh Coriander, Chopped

Directions:
Cut the leftover chapati or paratha into small pieces. Heat the ghee in wok and add mustard seeds and curry leaves, when they start splutter. Add onion and green chilli, cook till to translucent.
Add tomatoes and cook till to soft and mashy. Add all spices, salt, pav bhaji masala, turmeric powder and chilli powder. Mix well.
Add chopped chapati’s and cook for 3-5 minutes. Add lemon juice and garnish with chopped coriander leaves. Serve hot chop chop chapati in breakfast.



Submit this recipe with the following events:
Blogging Marathon page for the other Blogging Marathoners doing BM#20
Kids Delights hosted By Srivalli and Lets Virtual Bday Party event Hosted by Pallavi




Sep 24, 2012

Orange Mint Water


This time I choose special theme in Blogging Marathon 20 in which we can prepare recipes from our co-bloggers. I'm paired with MY KITCHEN TRIALS which hosted by RAAJNI, a great person and great cook as well. Under this theme I take “Orange Mint Water” a great recipe of flavoured water, why I choose this recipe, because it’s simplicity and with innovation which easily made and I love drinks/ beverages and flavoured drink especially.
Nutrients in oranges are plentiful and diverse. The fruit is low in calories, contains no saturated fats or cholesterol, but is rich in  dietary fiber, pectin, which is very effective in persons with excess body weight. Oranges, like other citrus fruits, is an excellent source. Vitamin C is a powerful natural antioxidant. Consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the blood. It is also a very good source of B-complex vitamins such as thiamin, pyridoxine, and folates. These vitamins are essential in the sense that body requires them from external sources to replenish.
Under this recipe, I add little lemon juice and sugar syrup just for little more taste.... for completely original recipe you can check on My Kitchen Trials.... Really it's awesome in taste and so refreshing drink for everyone and good option to serve compare to simple water.

Recipe Source: My Kitchen Trials
Preparation Time: 5 Minutes
Cooking Time: 0 Minutes
Serving: 4 Glasses

Ingredients
1 Handful Fresh Mint
1 Orange, Cut into round slice
3-4 Glass Water
Half lemon Juice
1 Tbsp. Sugar Syrup
Ice Cubes

Directions
Combine all ingredients together in one pitcher and keep in refrigerator till to 3-4 hours. Serve chilled as flavour water for beat the heat of summer season.

Submit this recipe with following events:
Blogging Marathon page for the other Blogging Marathoners doing BM#20
Kids delight Hosted By Srivalli And Virtual Birthday Party event Hosted By Pallavi





Sep 20, 2012

Coconut and Corn Salad


Preparation time: 5 minutes
Cooking time: 0 minutes
Serving/yield: 2 Cups
Ingredients:
1 Cup Del Monte Corn
1/4 Cup Fresh Coconut, Fine Chopped
1/8 Cup Fresh Green Coriander, Chopped
1 Green Chilli, Chopped
7-8 Almonds, Slivered
Salt to taste
Black pepper to taste
1/2 Lemon Juice

Directions:
Boil the corn for 5-8 minutes; now combine all ingredients together in same bowl. Serve chilled.

Submit this recipe in following events:
Taste of tropics event hosted by Nivedhanam and announced by Chef Mireille


Sep 19, 2012

Ganesh Chaturthi Special-- Besan Ke Laddoo


One of the very famous sweet or Indian mithai “Besan Ke Laddoo” which is must for the any festival and celebration in India especially Northern India. This is made at our home in winter season also. Besan ke laddoo is very easy to in making and preparing… very few ingredients are required... You add nuts and cardamom for more tastier.
I posted this recipe especially for great occasion Ganesh Chaturthi which celebrated on 19 Sept. 2012 in whole India and also for blogging marathon# 20 under theme of Ganesh Chaturthi. Under this recipe, we roast the Bengal gram flour in ghee and mix with coconut and sugar for great flavour.
Ganesha Chaturthi, also known as Vinayaka Chaturthi, is the Hindu festival celebrated on the occasion of birthday of Lord Ganesha, the son of Shiva and Parvati, who is believed to bestow his presence on earth for all his devotees in the duration of this festival. Ganesha is widely worshipped as the god of wisdom, prosperity and good fortune and traditionally invoked at the beginning of any new venture or at the start of travel.
The festival, also known as Ganeshotsav ("festival of Ganesha") is observed in the Hindu calendar month of Bhaadrapada, starting on the shuklachaturthi (fourth day of the waxing moon period). The date usually falls between 19 August and 20 September. The festival lasts for 10 days, ending on Anant Chaturthi. While celebrated all over India, it is most elaborate in Maharashtra, Andhra Pradesh, Karnataka and Goa.


Preparation Time: 5 Minutes
Cooking Time: 30-35 Minutes
Serving: 8 Laddoo’s
Ingredients:
1 1/4 Cup Bengal Gram Flour/ Besan
1/2 Cup Clarifying Ghee/ Desi Ghee
1/2 Cup Desiccated Coconut
1/4 Cup Slivered Almonds
3/4 Cup Powdered Sugar

Directions:
Chop the almonds and shallow roast in little ghee for golden and crisp. Sift the flour and heat the desi ghee on non- stick wok on medium flame. When ghee is hot enough, add flour in it. Roasting the flour continuously on medium flame 15-20 minutes till little golden color and aroma of flour begun. Don’t be overheating the flour. Now remove from the fire and add sugar. Mix well.
Combine the roasted flour and sugar mixture, fried almonds and coconut in one bowl. Now bind tightly this mixture to form the shape of laddoo in palm. Serve this sweet chickpeas flour ball or Besan Laddoo in this Ganesh Chaturthi to friends and relatives. Garnish with Chopped almonds.

Sep 18, 2012

Puran Poli/ Obbattu


Puran poli is Maharashtra and Gujarat cuisine which made by Maharashtra’s on Fest seasons. Puran Poli is a sweet flatten Indian bread which made by filling of lentil and jaggery mixture. Under this recipe, Two word is used one is puran and second is poli. As puran include lentil and jaggery mixture but poli is flour dough with little turmeric color.
Puran Poli is Marathi dessert which served on auspicious day in India special in the state of Maharashtra, Gujarat and Goa known by different name in different location like holige, obbattu, poli, puranachi poli and god poli etc.
Sometimes Toor dal is used in Gujarat and even Moong Dal also used some place with some nuts for differ flavors.
I post this recipe special for Blogging Marathon hosted by Srivalli Under theme of Ganesh Chaturthi. It’s awesome in taste and a complete meal nothing required to accomplish with Puran Poli.


Preparation Time: 50 Minutes
Cooking Time: 15 Minutes
Serving: 2 Puran Poli
Ingredients:
For Poli
1 Cup All Purpose Flour/ Maida
1/8 Tsp. Turmeric powder
2 Tsp. Vegetable oil
For Puran
1/3 Cup Bengal Gram/ Chana Dal
3 Tbsp. Grated Fresh Coconut
3 Tbsp. Grated Jaggery
1/2 Tsp. Cardamom Powder
Other Ingredients
Ghee for Frying

Directions:
How to prepare Puran:
Wash and soak the Bengal garm in water for 10 minutes and boil with 2 cup water till to 3 whistles in pressure cooker. Drain the excess water and sauté all ingredients boiled Bengal gram, cardamom powder, jaggery and coconut together for 10- 15 minutes on medium flame. Keep aside to cool and make fine powdered in mixer without using single drop of water. Now puran is ready to fill.
How to prepare Poli:
Combine all ingredients together and make soft dough with water and keep aside for 10 minutes and cover with wet clothe.
How to prepare Puran Poli:
Divide the dough into two equal portions and roll it little, add a big puran's portion just like ball in poli and cover it with dough and make flat bread with rolling pin.
Now heat the tawa and place it. Grease little ghee on both side and cook till to golden. Serve hot puran poli as sweet flatbread stuffed with lentil mixture.

Pictorial

Sep 17, 2012

Badam Ka Halwa/ Almond Pudding


Today I post “Badam Ka Halwa” in the Blogging Marathon 20, under Ganesh Jayanti special. This festival is celebrated in whole but especially more attraction in Maharashtra regional. Under this recipe, we used blanched almond paste which cooked in ghee and milk for preparing Halwa form. Its taste is really amazing and you can made almond fudge or badam barfi also with same thick consistency cooked almonds mixture, for fudge just grease the plate and spread equally on plate. Cut it into diamond or square shape.
Almonds are the king of nuts which is great source of calcium, 26% carbohydrates, Vitamin E and they are also rich of minerals and dietary fiber.
Potential health benefits, which have not been scientifically validated, include improved complexion and possibly a lower risk of cancer. Preliminary research associates consumption of almonds with elevating blood levels of high density lipoproteins and lowering low density lipoproteins.

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serving: 3 Cup approx.
Ingredients:
1 Cup Blanched Almonds, Peeled
2 Cup Milk
1/2 Cup Sugar
1/4 Cup Ghee
1 Tsp. Cardamom Powder

Directions:
How to Blanch the Almonds
Add the 1 cup almonds in fully boiling water just for 5 minutes, then pour this water on almonds and drain out. Peel the almonds one by one by using just thumb.
Combine blanch almonds and 1 cup Milk in mixer and make a smooth fine paste. Now heat the ghee in non-stick pan and add almond paste in it. Stir continuously on medium flame. After 10-15 minutes add remaining milk in it and stir continuously. 
Cook till to little color change. Add sugar and cardamom powder, it’s up to your taste. Cook 10 minutes more and add more ghee if required. Serve hot Badam Halwa on special occasion or in festival days.
Pictorial
Blanch Almond with Milk
Smooth Almond paste

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