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
  • 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.

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.

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

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
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
  • 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

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
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
Ulundhu Podi/ Flour mixture
1/3 Cup Urad Dal/ Ulundu
/ Dehusked Black Gram
Cup Rice
Green Cardamoms
Ulundhu Kali/ Urad Halwa
Cup Podi/ Flour mixture
Cup Water (depend on consistency)
tbsp. Jaggery (melted in water)
2 tbsp. Sugar (sweet depend on taste)
tbsp. Desi Ghee/ Clarifying Butter
for garnishing
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   

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:

Submit this recipe Paneer Paandaan with following events:

Blogging Marathon page for the other Blogging Marathoners doing BM#19

EP Series

Cheesy Gold Coins/ Paneer Coins

On the 2nd day, I chose “Cheesy Gold Coins” from
Ribbon’s to Pasta’s for the BM#19, 2nd group. I love this recipe because of
its simplicity as well as like the way to present that’s why i don’t do any
kind of changes in presentation….. It’s really a great option for breakfast
meal… In my family, all are paneer lovers….. Paneer includes so much minerals
and calcium which good option for bones and teeth. Thanks Vaishali for sharing such
a wonderful recipe with us.

Under this recipe, we prepared stuffing with spices and cheese then
cut the bread into round shape and grill it on pan. In this recipe, I add oregano, cheese and a little taste of chaat masala my side to give a little more flavors.
is a good source of calcium, which helps build strong bones and teeth, and also
prevents osteoporosis. Cheese provides 25% of the calcium in the food supply.  Paneer in moderation is associated with lower
body weight as well as reduced risk of developing insulin resistance syndrome. Paneer is a good source of protein and it reduces
cancer risk.

Recipe Source:
4 Bread Slices
Butter for Greasing
For Stuffing
1/2 Cup Cottage Cheese (Paneer), Crumbled
1/2 Tbsp. Cheese, Grated
1 Green Chilli, Finely Chopped
1 Tbsp. Coriander Leaves, chopped
1 Tsp. Tomato Sauce
1/2 Tsp. Red Chili Sauce
1/2 Tsp. Oregano
Salt to Taste
Chaat Masala to Taste
Combine all the stuffing ingredients in one bowl and mix well.
Now cut the bread in round shape with the help of bowl or cutter.
Spread the stuffing on one side of bread and cover it with another
piece of bread.
Spread little butter on the both side of bread and grill it by
Grill pan or Grill toaster.
Serve this mouth-watering meal in breakfast with chilled juice.

Step By Step Pictures:

Submit this recipe with following events: 

Blogging Marathon page for the other Blogging Marathoners doing BM#19
FunFair Event  30 Min Meal Mela

EP Series Hosted by Foodomania

Janmashtami Special/ Coconut Laddoo/ Nariyal Laddoo

Jai Shree Krishana To All

Radhe Radhe japo
chale aayenge beehari
Aayenge bihari chale aayenge beehari
Radhe Radhe

is one of the famous songs that people sing on the occasion of Janmashtami, the
birth anniversary of Lord Krishna the eighth avatar (Incarnation) of Lord
Vishnu. This religious festival is celebrated all over India in the month of
August/September on the ashtami of Krishna Paksh or the eighth day in the month
of Bhadon according to the Hindu calendar with great devotion and zeal.
is also known as Gokulashtami,
Krishnasthami, Srijayanti. 
In Uttar Pradesh where the Lord was born in Mathura, his playground
Gokul and Vrindavan become more crowded and celebrations go up to a week. In Gujarat where the city Dwarka has Dwarkadhish temple celebrates it with pomp and joy. In
Jammu, kite flying is an important part of the celebration on his day. In the eastern state of Orissa,
around Puri and West
Bengal in Nabadwip, people celebrate it with
fasting and doing puja at midnight. Purana Pravachana from Bhagavata Purana is done from the 10th Skandha which
deals with pastimes of Lord Krishna.
The next day is called Nanda Utsav or the joyous celebration of Nanda Maharaj and Yashoda Maharaani. On that day people break
their fast and offer various cooked sweets during the early hour.

“Dear devotees of Krishna, let us
take a pledge today, let us make a resolution that we will not allow even
advertently any blemish to defame the noble life of that spotless, innocent,
virtuous and realized soul. Let us follow the footsteps of the ideals of great
people.” Following are the words of Krishna
yad yad acarati shresthasthat devetaro
sa yat pramam kurute lokas tadanuvartate
This is thus the preaching of life and
the simple solution of finding happiness, peace and prosperity in life.
On Janamashtmi, devotees keep fast and keep themselves awake while
chanting ‘bhajans’, until midnight follows. Midnight is the moment when Lord
Krishna was born. The prayer ceremony is a simple affair. The priests chant
holy mantras and bath the idol of Lord Krishna placed on a swing with
Pancha-amrit made of milk, ghee (clarified butter), curd, honey and sugar from
aconch shell and Ganga-Jal. Some rituals are performed by others are Rasleela,
Dandiya, Krishan Bhajan ceremony, Decorative Temples, Dahi- handi Celebrations.

Coconut Laddoo/
Nariyal Laddoo
Today I post “Coconut Laddoos” on the very special
occasion of Lord Krishana Jayanti, Which is prepared with coconut powder and
some condense milk. You can make this mixture as coconut fudge form. Lord
Krishana loves milk, butter and all food which made with milk but pure vegetarian.
On this day, we (mom and me) both do whole day fast, and after mid night when
moon appeared nearby 12:30am, open our fast with falahar ( in which fruits and
fast food included).


200ml Amul Mithai Mate (Condense Milk)
3 Cup Coconut Powder (White portion)
25gms. Milk Powder
1 tsp. green cardamom powder
Take half cup coconut powder and keep aside
separately for further use, now combine all ingredients (condense milk, milk
powder, cardamom powder and rest of coconut powder) in thick bottom wok or
kadai. Mix well. Heat the mixture on medium flame, stirring constantly, so
that it does not stick to the bottom of the wok (approx. 5 minutes), remove
from fire and cool. Roll into laddoos form and toss in the rest of grated coconut.
Note: At the time of rolling shape of laddoo, spread little
ghee on your hands and instead of condense milk, you can use readymade khoya or
Variations: Instead of laddoo, you can use same mixture for Nariyal
Barfi or Coconut fudge.
Video’s on Janmashtami Special

Submit this mithai or sweets with following events:

Paneer Laajwaab/ Grilled Paneer with Gourd Gravy

Today I post “PANEER
LAAJWAAB” recipe in BM #19 2nd Group under the theme BM blog post. Under this
theme, we have to choose the three recipes from our co-blogger’s blog. So for
that I choose Ribbon’s to Pasta’s Blog which managed by Vaishali. She is really
so sweet by nature as well as more talented in food and creative art… always
trying new recipe with innovations as well amazing presentation.

For the Blogging
Marathon, first recipe which I choose is “PANEER LAAJWAAB”, under this recipe
we grill the paneer for beautiful looks and make gravy with tomatoes and gourd
puree… for me in this recipe Bottle gourd is very innovative twist to Paneer

Recipe Source: Vaishali
250Gm Cottage
Cheese/ Paneer
For Gravy
1 Cup Gourd Puree
(Boiled the Bottle Gourd & Make fine puree in mixer)
1 Cup Tomato
1 Cup Onion,
Ginger and Chilli Paste
(2 medium sized onions, 1 green chilli and ½ tsp. grated ginger)
1 Cup Fresh Cream
1 Tsp. Tomato
1/2 Tbsp.
Clarifying Butter/ Desi Ghee
1/2 Tsp. Cumin
Seeds/ Jeera
1 Tsp. Coriander
Salt to Taste
1/4 Tsp. Red
Chilli Powder
½ Tsp. Turmeric
1/4 Tsp. Garam
2 Tsp. Kasoori
Methi (Dried Fenugreek Leaves Powder)
For Garnishing
A pinch of Garam
1/4 Tsp. Kasoori
Cut the paneer
into triangle shape and grill it with little oil in pan and soak with water for
few minutes.
 Heat the Pan or wok on medium flame. Add ghee
and cumin seeds when they start crackle. Add onion paste and sauté for 5
minutes, when onion becomes transparent.
Add gourd puree
and again cook it for 5-10 minutes. Now add tomato puree and cook till oil
separates. Add spices except salt, kasoori methi and ketchup. Mix well. Now add
cream and water according to gravy consistency.
Now add paneer
cubes and garnish with cream and sprinkle little garam masala and kasoori methi
on the above of gravy for great aroma…
Step By Step Pictures:


Submit this
Paneer Laajwaab Recipe with following events:

Blogging Marathon page for the other Blogging Marathoners doing BM#19


Cold Coffee with Ice-Cream/ Coffee Shake

Today I post
something chilled and sweet recipe i.e. “Cold Coffee with Ice-Cream”. It’s very
simple and easy to make with fewer ingredients at home. Under this recipe, I blend
the ingredients together in jar and serve with extra scoop of Ice-cream. For this
recipe, I choose Vanilla and Coffee flavours but you can serve this cold coffee
with the choice of either vanilla ice-cream or chocolate ice-cream. You can
also serve with grated chocolate or Choco syrup on top of the coffee.

200ML Cold Milk
Powdered Sugar
Nescafe Coffee
Big Scoops of Vanilla and Coffee Flavoured Ice-cream
Few Ice Cubes
For Garnishing
Drinking Chocolate
Choco Balls
Blend all ingredients together in one Jar, when forth is appeared
on the top of coffee then serve this chilled Cold Coffee with extra scoops of Ice-cream.
Garnish with drinking chocolate and Choco balls.
Note: you can add Choco syrup for more chocolaty flavour and can
choose Choco Ice-cream also at the time of blending, all up to taste.
Submit this Drink with Following Events:

Funfair event