January 29, 2011

Egg Masala Gravy

When I was asked to give an egg for Arjun by the Doctor daily I started with boiled ones. I was quite happy that he took to it as we are all vegetarians in the family. Soon he started to feel bored because of the routine and began pushing it away.

I had to try omelets this time and I was quite scared to break them to do it and I still do.  I hate the smell from the pan when I have to use it again after making an omelet. It sucks really. So I started playing around with dishes that used boiled eggs. Here is one such recipe which can be made in a jiffy and also quite helpful when you have run out of vegetables.

You’ll Need:

  • Eggs – 2
  • Onion – 1
  • Tomato – 1
  • Green chillies – 2
  • Ginger – ½ inch piece
  • Garlic – 2 pods
  • Coriander powder – 1 tsp
  • Red chilli powder – 1 tsp
  • Turmeric powder – ¼ tsp
  • Garam masala powder – ½ tsp
  • Salt – to taste
  • Oil – 1 tbsp
  • Coriander leaves – for garnishing

Hard boil the eggs. Remove the shells and halve them. Grind onion, tomato, green chillies, ginger and garlic to a fine paste without adding any water.

In a pan heat the oil and add the ground masala paste and sauté till the raw smell disappears. Add the dry powders and salt at this stage and little water if necessary and cook till the oil separates from the masala.

Add the halved eggs to the gravy and cook for a minute. Transfer to the serving dish and garnish with coriander leaves. This went very well with chappatis and rice too.

This is off to Akila's Dish Name starts with E
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January 28, 2011

Orange Chenna Payesh

This happened on the republic day’s evening when the kids started insisting on having a dessert especially something cold after dinner. I was not upto it as I had high grade fever but did not have the heart to deny them as they were at home. I wanted to try something different other than kheers, which is quick, less messy and simple. No waiting over the stove and stirring relentlessly. Luckily I had some fresh oranges that Hubby dear had bought that day in the store. Here is the most easiest dessert which can be made in a jiffy......

You'll Need:
Milk – 2 cups / 200 ml
Condensed milk – ½ cup
Fresh Paneer (grated) – ½ cup
Orange segments – ½ cup
Cardamom powder – ¼ tsp

In a large glass bowl combine the milk and condensed milk and micro at high for 2 minutes. Add the cardamom powder and paneer and mix well. Microwave  again at high for 2 minutes. Cool completely and add the orange segments. Serve chilled.

This tastes super duper good only when it is chilled. You can first do the dessert and push it in the fridge and go about your dinner. By the time you have finished your dinner the dessert will be ready and waiting.

Note: Microwave timings may vary accordingly. I used home made paneer instead of store bought as they have a rubbery  feel.

This is off to Delicious Desserts being hosted by Ally and to Smita who is hosting Cooking with Fruits.
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January 24, 2011

Brinjal Peanut Curry

Hope you all had a great week end. I came back with lots of brinjals and groundnuts which we all plucked out from the fields, from my hubby's hometown and I was quite vary making the same old sambars with the brinjals when my MIL gave me this idea of combining both and coming up with a side dish. Here is the recipe....

You’ll need:
Brinjal – 10 nos / 250 gms
Onions - 2 small
Garlic – 3 to 4 cloves
Chilli powder – 1 tsp
Coriander powder -1/2 tsp
Turmeric powder – ¼ tsp
Salt to taste
Oil – 1 tbsp
Curry leaves few
Ground nut powder - 2 tsp
Mustard seeds + Urad dal - 1/2 tsp
Curry leaves few

Clean and cut brinjals into quarter pieces and immerse them in water to prevent discoloring.  Chop onions finely. Crush the garlic pods.

Heat oil in a kadai. Add the mustard seeds and let it pop. Then add the curry leaves, garlic. Fry for 1 min. Then add finely chopped onions. Fry till it is brown. Drain the water from the brinjals and add to the kadai. Sprinkle turmeric powder, salt, mix well and cover with lid and simmer for 5 mins.

Then add the chili powder, coriander powder. Cover and cook again for 10 - 15 mins, till the brinjal is well cooked. Once cooked, remove the lid and add the ground nut powder. Mix well and serve hot as an accompaniment with rice or chappatis.

Note : Do not add water to cook the brinjals else it will become mushy. Cover with a lid and let it cook in the steam itself. 

I am sending this recipe to Kavita who is hosting Healing Foods: Eggplant a brainchild of Siri.
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January 22, 2011

Karamani Poriyal ~ String Beans Stir Fry in Microwave

It is time to cook up the fresh vegetables that was picked up straight from the fields during our recent visit to my Hubby’s hometown.  The kids had a great time picking up veggies and getting their hands muddied. Bags of fresh brinjals, String beans, Avarakkai (broad beans), Ground nuts and ladies finger (okra) were all picked up.

I did not want to cook it up on the stove as I did not want to miss out on the color. So I made this stir fry on the Microwave in order to maintain the greenish hue of the fresh vegetable. You can also follow the recipe on stove top too.

Karamani / string beans – ¼ kgs.
Onion, small -1
To be ground coarsely:
Freshly grated coconut – 3 tbsp
Green chillies – 2
Cumin seeds – ¼ tsp.
Curry leaves – 1 sprig
Turmeric powder - 1 tsp
Garlic pods – 2 (optional)
Salt - to taste
For Seasoning / Tadka:
Oil - 1 tsp
Mustard – ½ tsp
Urad dal – ½ tsp
Curry leaves – 1 sprig

Wash, trim the ends and chop the karamani into 2'  pieces. Chop the onions finely. Grind all the ingredients mentioned to a coarse paste without adding any water.

In a Microwave safe bowl, add the oil and micro high for 30 secs. Now add the mustard seeds, urad dal, curry leaves and micro at high for 1 or 2 minutes.

Add the chopped onions and karamani / string beans to this tadka. Add 2 tsp water, mix well close the bowl with a microwave safe lid and micro at high for 5 minutes or till the karamani is cooked.

Now add the coarsely ground paste and 1 tsp oil if preferred. Mix well and micro (without the lid) at high for another 2 to 3 minutes. Serve this as a side dish with any sambar rice.

Note: Cooking time may vary depending on the microwave.
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January 20, 2011

Aloo Bonda

We had loads of fun during our recent visit to my Hubby’s home town. All of us were gathered in the place which was quite rare. During the evening when hunger pangs took over many ideas cropped up for ready to eat snacks.

But in time the ladies interfered and we all decided to make Aloo bonda. What seemed as a daunting task of preparing snacks for 30 people went very smoothly. It was great fun as all the ladies gathered in the kitchen and each of us doing one work.  The kids playing hide and seek and entering the kitchen to hide among us and secretly sneaking out the bondas without our knowledge thinking that we were not watching while we all quite knew what was happening.

It made me quite nostalgic about my childhood days while we were all kids and gathered at my grandma’s home for school holidays.  Arun managed to click a few pictures before it too vanished but he couldn’t find the chutney bowl. So here are gorgeous looking bondas for you.

Aloo Bonda
You’ll Need:
For the stuffing:
Potatoes – 2 (Big)
Onion – 1 (medium)
Green chillies – 3
Ginger – 1 inch piece
Garlic – 3 pods
Turmeric powder – ¼ tsp
Mustard seeds – ½ tsp
Cumin seeds – ½ tsp
Coriander leaves – 3 tbsp
Mint leaves – 3 tbsp
Lemon juice – 5 drops
Salt – to taste
Oil – 1 tbsp
For the Batter:
Besan / Gram Flour – 1 ½ cups
Rice flour – 4 tbsp
Asafetida – 1 pinch
Baking soda – 2 pinch
Red chilli powder – 2 tsp
Salt – to taste
Water – as needed.
Oil – for Deep frying.

For the stuffing:
Pressure cook the potatoes. Peel them and mash well. Chop onions, ginger, garlic, coriander leaves, mint leaves and green chillies finely.

Heat oil in a pan.  Add the mustard seeds, once they splutter add the cumin seeds. Add chopped ginger and garlic and sauté for a minute. Now add the onions and green chilly and sauté till the onions become soft and translucent.

Add the turmeric powder, mashed potatoes, coriander, mint leaves and salt and mix together. Cook for 3-4 minutes till the raw flavor disappears. Take off the stove, add lemon juice and mix well. Let it cool down. Make them into small balls.

For the Batter:
In a bowl mix besan, rice flour, asafetida, red chilli powder, baking soda, salt. Add water little by little and mix it to a thick consistency. The batter should not be drippy.

To Proceed:
Heat oil in a kadai. Dip the potato balls into the batter, coat it well and drop them in the hot oil. Once it gets cooked well and turns golden brown drain them on an absorbent sheet.

Serve it hot with coconut chutney or sauce.

These are for my event Deep Fried Snacks.  Keep sending in your entries as only a fortnight is left.

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January 18, 2011

Paal Pongal

Hope you all celebrated Pongal happily with your family and enjoyed the holidays very much. I made this pongal on pongal day, finished pooja, stocked up our car and headed to my hubby dear’s home town to visit my In-Laws. What a memorable trip it was.

We visited the fields in the near by area and came back with lots of fresh veggies harvested right from the farms. The kids had a great time. Can’t wait to try out the dishes from the freshly cut veggies. Here is the Paal Pongal recipe…

You’ll Need:
Rice – 1 cup
Yellow moong dal – 5 tbsp
Jaggery / Vellam – 1 ½ cups – 2 cups
Milk – 5 cups
Ghee / clarified butter – 4 tbsp
Cashewnuts (broken) – 2 tbsp
Raisins – 2 tbsp
Cardamom / elachi - 3
Kesar food color – 2 pinch

In a pan roast the yellow moong dal over a low flame till the raw smell disappears and a nice aroma arises. Wash the rice well. Dissolve the kesar color in little milk. Grate the jaggery and keep it ready.

In a pressure cooker place the washed rice, roasted moong dal along with milk and cook for 4 to 5 whistles. Mash it well with a wooden ladel.

Meanwhile heat a cup of water and add the jaggery and keep mixing it so that it dissolves completely in water. Filter the jagery water to remove the impurities. Heat the filtered jaggery water again and cook over a low flame till the raw smell disappears for about 5 minutes.

Pour this jaggery over the mashed rice and dal and mix well and cook over a low flame till all the flavors merge together.

Heat ghee in a pan and the broken cashews, and raisins and roast them till they become golden in color. Add the cardamom and immediately pour this over the cooking rice. Add the kesar milk to it.

Keep mixing all with a wooden ladle so that they all mash together well and when it comes to a creamy consistency take off from the stove.

Serve this yummy and creamy hot pongal with a dash of little ghee over it.

Note: I used Paagu vellam for making this pongal. Use any other jaggery that you can get your hands on. Though the consistency may vary. Adjust the amount of jaggery to your family’s tastes.

You can also use half water and half milk instead of using milk entirely. You can also omit using the kesar food color.
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January 14, 2011

Chocolate Halwa ~ My 100th Post

I wanted to mark this occasion, my 100th post, with something that I love very much. This was the dessert that I made on New Year’s Day differing from the Gulab Jamoon which has been the norm so far.

This is such a simple, quick, easy and no fuss way to enjoy chocolate at its best. Of all the chocolate recipes this is my favorite. I would like to dedicate this to all the chocoholics and also to my mother who used to prepare this for me when I was a kid and serve me with so much love.

You’ll need:
Condensed milk – 200 gms or ½ tin
Sugar – 4 tbsp
Cocoa powder – 2 tbsp
Ghee – 1 tbsp
Roasted almonds – 2 tbsp

Combine all the ingredients except roasted almonds in a micro wave safe bowl. Whisk well and Micro at high for 2 mins. Transfer this to a serving bowl and garnish with roasted almonds and serve hot or warm.  Enjoy to your heart’s content.

You can microwave further for 2-3 more minutes where in you will get a chocolate burfi, but it will be more chewy and a bit hard. So go ahead and experiment if you are a chocoholic like me.

And please don’t spoil the enjoyment by following table etiquette by using a spoon to relish this halwa. Let your hair down, dip your finger and lick without shame. You won’t regret it I promise.

This is off to Srivalli’s event featuring chocolate. 
 Delicious Desserts hosted by Ally.
Let's Celebrate Sweets - Chocolate an event started by Nivedita and to 
Food Palette Series Brown
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January 12, 2011

Apple Crumble Rolls

Ever since I started to try my hand in baking making a crumble had always been on my wish list but had always held myself back from trying it out. But in the end the curiosity got the better of me and I made myself to try whether it comes out perfectly or not and guess what it did come out well and here is the recipe.

You’ll Need:
Apples – 3
All purpose flour – ¾ cup
Condensed milk – ½ tin (200 grams)
Butter - 4 tbsp
Cinnamon powder – ½ tsp

Pre-heat the oven to 180 C. Heat together the condensed milk and 1 ½ tbsp butter gently  for  2 -3 mins on low flame. Keep aside to cool. Mix in ¼ tsp cinnamon powder, mix well.

Peel, core and slice apples. Take care to slice them thinly and evenly. In an oven proof dish place the apple slices in layers. Press lightly while placing them. 

Pour the condensed milk mixture over the apples and spread it evenly.

Mix the refined flour, remaining  butter and cinnamon powder with your fingertips till it resembles breadcrumbs. 

Sprinkle generously over the apples, so as to cover them completely. Bake at 180 C for 25 - 30 mins or till the crumble topping turns golden brown. 

Take it out and roll them tightly while it is still hot. the condensed milk used in the recipe made the rolls quite chewy while the outer layer was quite crisp. 

They tasted yummy when served warm with coffee or tea.
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January 10, 2011

Aloo Gobhi

The cauliflower season has begun with a bang and wherever you look around it is raining cauliflower. I love it so much that I make a dish of it on alternate days. It only gets tastier when you combine it with the ever versatile potato. Here is a recipe that my whole family loves very much.

You'll Need:
Potatoes - 3 (medium)
Cauliflower – ½ cup
Cumin seeds 1 tsp
Ginger, cut into thin strips - 2 inch piece
Green chillies, slit - 3
Turmeric powder – ½ tsp
Coriander powder - 2 tsp
Red chilli powder – ½ tsp
Garam masala powder  - ½ tsp
Oil - 1 ½ tbsp
Salt to taste
Fresh coriander leaves, chopped 2 tbsp

Peel the potatoes and cut into small chunks. Wash the cauliflower, remove stems and cut into small florets. 

Heat oil in a kadai. Add cumin seeds, ginger, green chillies and sauté. Add potato pieces, cauliflower pieces and salt. Mix and add turmeric powder and mix well. Cover and cook on low heat.

The vegetables should cook in their own steam. Keep stirring from time to time (say about 10 min). Remove the cover and add coriander powder, red chilli powder and garam masala powder. Mix and cover again. 

Cook till the vegetables are totally tender. Serve hot garnished with fresh coriander leaves. This goes well with sambar rice and rotis.

This is off to Divya's Veggie fruit of the month featuring Potato an event started by Priya
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January 5, 2011

Chocolate Cup Cakes

It has been more than 4 months since I baked let alone cook. My knee was posing a big problem after the accident and I had been unable to stand for more than 10  minutes at length. After under going physiotherapy now I am able to manage for more than half an hour. 

My kids had been asking me to bake something for the New Year itself but then I couldn't  find all the accessories that went into baking as many months have passed. Finally I got it all organised and I baked these cup cakes yesterday so that they could take them for school snacks.

You’ll need:
All purpose flour – 1 cup
Baking powder – 1 tsp
Cocoa powder – 1 tbsp
Eggs - 2
Butter – 1 cup
Castor sugar – 1 cup
Lemon essence – ½ tsp
For the topping:
Cashew pieces – 1 tbsp

Preheat oven to 200 C. Sieve the flour, baking powder and cocoa together. Beat the eggs.  Cream the butter and sugar well.

When the mixture is slight and creamy, add a little beaten egg and go on beating. If the mixture curdles while adding the eggs, add a little flour before adding the egg.  Finally fold in the flour and a little milk to get dropping consistency.  Add the lemon essence and mix well. 

Spoon in the mixture up to three fourths in tiny paper cups. Sprinkle the cashew pieces on top of the mixture and bake for 20 minutes at 200 C.  Cool the cakes and serve during tea time or with a tall glass of milk for break fast or send them in your kids snacks box for their school.

I replace lemon essence with vanilla essence and it went very well along with the chocolate flavor. I am sending this over to Srivalli's event featuring chocolate.
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January 3, 2011

Announcing My First Event ~ Deep Fried Snacks

Wishing you all a very Happy new year and hope that the year that passed by was quite fruitful. If you are all wondering where I had been for the past months I had to take an indefinite break not only from blogging but also from several other activities which were quite close to my heart. I met with an accident and I had to stay off my feet for few months. But now I am Okay and doing well and I am back to my earlier activities though with strict instructions from my Doctor not to over do it.

It had been months since I sat at my computer and it feels great now that I do. As I will be celebrating my 100th post shortly I thought of announcing my first event of my blog. As winter has descended upon us with a vengeance we all crave for snacks during the tea time. Our hearts long for some hot samosas or chips or whatever crisp along with our hot steaming mug. Only the more crispier and hot, the better. So I thought making this as my theme for the event. 

Now for a few guidelines:
1. Cook any item of your choice, be it a snack or a starter and post it in your blog, the only criteria being that it has to be deep fried in fat. Up to 3 entries are accepted.
2. Only vegetarian recipes please (eggs not allowed).
3. Add a link back to this event announcement and you are welcome to use this logo

4. Please send me an e-mail to ticklingpalates@gmail.com with the following details

 Subject Line : Deep Fried Snacks
# Your Name :
# Blog Name :
# Blog URL :
# Your Recipe Name : 

# Your Post link :
# A Click of your recipe 

5. If you have any archived posts featuring the above said theme, you could very well send them over after reposting them linking back to this post.
6. Non bloggers can e-mail me your with the picture and I will include it in the round up by sending an e-mail to me.
7. Please send in your entries before February 5, 2011. The round up will in the following week.

Hope I have covered all the points. Feel free to contact me in case of any doubts.  

As this is the first event that I am hosting,  I  look  forward to your enthusiastic support 
and participation to make this event a grand success. 

You can find the array of Deep Fried Snacks Here.
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