MILESTONES

My First Post in the Blog - Paneer With Grilled Veggies

My 100th Post

My Blog's First Year Anniversary - Badam Halwa

Became A .com

New Look to My Blog

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AWARDS I CHERISHED

Yummy blog Award -Thanks Lavi
Scrumptious Blog Award - Thanks Ammu,Ramya
Honest scrap Award - Thanks Aysha, Padma priya,Geetha Achal,Priya and Shabs
Kreative Bloger - Thanks parita, arti agarwal, babli,Renu,Dhanya Rajesh, Priya
Rajesh,Anu,Shabs,Rekha Shoban,Padmajha Suresh..
A fabulous blog Award- Thanks sangi, priya raj ,Lissie
Lovely blog award - Thanks Renu, Hema,priya raj, Dhanya
rajesh,Renu,anu,shabs,rekha shoban,Padmajha Suresh..
Bulls eye Award- Thanks Nithya
Iluvblog - Thanks Pooja , Parita, Pooja,Padma,Subhie Arun,Hema ,Shubha,
Lena Rashmin Raj, Hema,Padmajha Suresh...
Awesome shots - Thanks Pooja
Beautiful site award - Thanks Geetha
Brillant web Blog Award - Thanks Vineela,Babli,Sandhya, Sushma Mallya,OC
Inspiration Award - Thanks Vineela,Babli,Sandhya,Sushma Mallya,OC
YumYum Blog Award - Thanks vineela, Babli, Sandhya, Sushma, OC
A Giant Bear Hug - Vineela, Babli, Sandhya, Sushma, OC





Thanks Swapna, Neetz, Devi Meiyappan, Anupama. I am really Honoured.

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BITE SIZE BEAUTIES ( VIETNAMESE SUMMER ROLLS)

These spring rolls are refreshing and is my family favorite one. Especially my son loves this so much. To make easy for him I always do small small bite size rolls instead of big rolls. They are great as a cool summertime appetizer and so healthy too. You can also variate the stuffing's according to your taste. You can eat in any numbers and be guilt free. Here goes my version and combination of crunchy, refreshing, healthy rolls.....

Ingredients :


Rice wrappers - as you needed ( I use small circles, you can use big for bigger rolls)
Carrot - little julienned
Cucumber - deseeded and julienned
Rice vermicelli or Noodles - cooked as per the instruction given in the packet
Tofu - Cut like finger strips and toast in the pan with slight salt seasoning or deep fry. I usually shallow fry and make it crisp
Beans sprouts - little
Coriander or Mint or Basil - few if your using coriander , basil and mint one is enough according to your choice( I usually use basil or coriander)
Lettuce - shredded
Green onion or spring onion - only the green part.







Method :


1. Keep everything ready in a plate.. Lets start.
2. Now dip the wrappers in the warm water for few seconds.
3. Keep in a plate, keep little stuffing one by one at the end of the circle.
4. Now start covering the stuffing and roll it by tucking the sides. As we do for spring rolls.
5. And keep in the dry plate.
6. Do everything very fast.
7. Serve this refreshing rolls with soy dipping sauce(my version), Garlic chill sauce or Peanut sauce.











My customized version of Dipping sauce :


This sauce goes well with other dishes like Pan fried Tofu, Sauteed Broccoli, Noodles, Dumplings ... according to your liking.


Light soy sauce - 2 tsp
Vinegar or lemon juice - 1/4 tsp
Garlic - little chopped very finely
Ginger - little very finely chopped
Sugar - 1/4 tsp
Red chilli padi or you can use chilli garlic sauce - 1/2 tsp
Peanuts - very little crushed (optional)









Method :


Mix everything in a bowl and whisk well. Keep this at least for one hour to get better taste and so that the flavors will be well infused.

Note:

1. Do not over stuff as it will get ripped. Just 3 to 4 juliennes in every vegetable is more than enough for small rolls.

2.For Big rolls you can stuff more and even you can pack it for picnic or lunches too....

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RESTAURANT STYLE VEGETABLE KURMA or KORMA (Ver -I)

Chapathi ,Parotta ,Idiyappam, Ghee rice, oothappam, Dosa, Idli are excellent dishes that goes  Very well with kurma.  This Kurma is really finger licking good and I am sure you will eat extra chapathi just for this kurma. This is one of my favorite one from my school days. I make few varieties of kurma with slight variations,  each tastes different and yummy. Will post one by one . Crisp and crunchy vegetables, mixed spice blend with flavor of coconut mmmm yumm.... here goes the recipe.

Ingredients :

Carrot - 1/4 cup cubed

Beans - 1/4 cup cubed

Potato - 1/4 cup cubed

Cauliflower - 1/4 small florets

Green Peas - 1/4 cup

Onion - 1 (slice 1/2 onion reserve another 1/2 for grinding)

Tomato - 1 ( cube 1/2 tomato reserve another 1/2

Saunf - 1/2 tsp

Jeera - 1/2 tsp

Bay leaf - 2

Turmeric - few

Chilli powder - just little for extra hot

Garam masala - 1/2 tsp
Kalpasi /stone flower - Small piece (Optional) But it gives nice aroma to kurma

Curry leaves - few

Coriander leaves for garnishing

Oil - 3 tbsp
Salt as needed

For grinding :

Coconut - 1/2 cup

Poppy seeds -  1 1/2 tbsp

Cashews - 5

Saunf - 1 tsp

Ginger - 1/2 inch

Garlic - 4 pods(small)

Green chilli -4

Onion - 1/2 reserved

Tomato - 1/2 reserved

Method :

1. Boil all the vegetables 3/4th , Don't over cook it spoils the taste.

2. Heat oil in the pan, Add the cummin, Saunf and Bay leaf.

3. Now add Sliced onion, curry leaves saute till it turns to transparent and now add the tomato.

4.Add the Garam masala and chilli powder. Let the tomato get mashed.

5. Add the cooked vegetables and the ground mixture.

6. Add 1 1/2 to 2 cups of water and let it cook for some time until the raw aroma disappears.

7. And the kurma gets to slightly thick consistency. Garnish with coriander leaves.

Serve this accompaniment with your favorite main dish.

Note:

1.You can add soya chunks too with this.

2.You can add mushrooms, paneer for variation. Adding mushrooms will change the taste of kurma slightly.

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WELCOME TO MY NEW HOME

Hi all,

I am very Happy to share with you that I got a new home for my blog.


http://dishesfrommykitchen.blogspot.com has moved to http://www.dishesfrommykitchen.com

Subscribers if you have any problem in getting my updates please mail me at pavielango2002@gmail.com .

If you type the old address it will be automatically redirected to my new home.

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PULUSU DOSA OR ADAI ( TAMARIND DOSA, ADAI)

Let me first give an entry to my snow guest in the blog before we go for the recipe. Presidents day was totally fun for me and my kid. We had wonderful play in the snow.


Snow : Hi friends, Glad to meet you!!!!!!!!!!!!





Ok coming to the recipe this is pulusu adai which is basically spicy, mild sweet and tangy(tamarind). You can call this as tamarind adai or dosa too. Traditionally we do 4 items with same combination of ingredients adai, dosa, upma and vadai. Everything tastes so yummy and I am sure it tickles your tongue because of spicy, sweet and tangy taste. Today I will post both adai and dosa. Soon will post the vadai and upma recipes. Read my note if your interested in the variation.

Ingredients :


Idli rice - 1 cup
Raw rice - 1 handful
Urad dhal - 1 tbsp
Tamarind pulp - 1 tbsp( adjust according to your tanginess)
Jaggery - 1/2 tbsp( again adjust to your sweetness)
Bengal gram dhal - 1/2 handful soaked in water
Coconut - 1/2 cup
Cummin seeds - 2 tsp
Curry leaves few
Red chillies - 7
Asafoetida - 1/2 tsp
Onion - 1 very finely chopped
Coriander leaves - 1/4 bunch finely chopped
Mustard - 1 tsp for seasoning
Oil and Salt







Method :


1.Soak the rice for few hours in warm water. This is very important the water should be warm not so hot or cold. If you touch you should feel the hot.
2.Grind it with cummin, asafoetida, red chillies, coconut, tamarind and Jaggery to fine batter.
3.Let the batter be thick itself. Let the batter rest for couple of hours.
4.Now to this batter add all other ingredients chopped onion, bengal gram dhal, coriander and add the mustard seasoning. Check for salt and if you want to loosen the batter use hot water.
5. Now heat the skillet and pour ladle full of batter to make small circles to make adais and close with the lid.
6. Now open and add tsp of oil, when one side is done flip over to the other side. Need not close with lid again. Its enough to close the lid in one side.
7. This take some time to cook and roast so please be patient and keep the gas in the medium flame.
8. Now serve hot with butter. As this has all the taste in it you need not have side dish.. but if you wish you can have podi which I made for tomato dosa. Please click here to find the podi recipe. For kids you can serve with honey.





For dosa :


You can use the same batter but make it thin by adding hot water. The consistency should be like rawa dosa and make it exactly how we make rawa dosa. Like pouring the ladle full of batter starting from the edge of the skillet.. but close the lid while it is cooking in one side and then flip it over to cook other side now you need not close with the lid cook until it is crispy.







Vadai :


For making vadais, make this batter very thick. No need of onion and bengal gram dhal. Just make small balls and apply some oil in the plantain leaf. Flatten the ball like how we do bobattu or poli and deep fry in the hot oil. If you cannot make the batter very thick just pour the batter in the clean kitchen muslin cloth and let it be for some time so that water will be absorbed. Then you can take small balls and execute same procedure. Just be careful while taking from the leaf its bit tricky as it is not very stiff as poli. Anyway I will try to post this soon.







Note:


1. For variation , you can add the white part of the water melon 1 cup while grinding the batter. You cannot make vadais by making water melon rind.
2. Even you can add the yellow pumpkin 1/2 cup while grinding the batter. Just omit the coconut and grind only the pumpkin while making vadais.
3. Adjust the tamarind, jaggery and chilli according to your taste.
4. It is good to grind the batter at least one hour before you make it.
5. If the tamarind pulp is watery add it while grinding instead of water.

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PANNA COTTA

" WISH YOU ALL HAPPY VALENTINE'S DAY "

A simple and perfect dessert to celebrate this wonderful day with loved ones. It is one of our favorite dessert too. I love this dessert because its so easy to make, silk and smooth texture melts in your mouth at the end of the meal. We had this with mixed fruits.

Panna cotta a lovely creamy Italian dessert made by simmering together cream, milk, sugar mixing with gelatin and letting it cool until set. It literally means "cooked cream" in Italian. It is served with berries sauces, chocolate sauce, mixed fruits and so on. I made the hearts with chocolate panna cotta.

Ok coming to the recipe part..only few ingredients to make mouthwatering dessert.

Ingredients :

Heavy cream - 250 ml
Gelatin - 1/2 tbsp
Sugar - 25 gm
Vanilla essence - 1 tsp

For Chocolate Panna Cotta:

I used 60% bitter Sweet chocolate chips - 50 gms

Method :

1. Mix gelatin with tbsp of cold water and keep aside.
2. Now heat the heavy cream together with vanilla essence.

3. Just simmer for few minute do not let it to boil.

4. Remove from heat and add sugar mix until sugar dissolves.
5. Now add the gelatin and let it dissolves too.
6. Now strain the mixture and pour in required moulds and let it set overnight or at least 3 to 4 hours.
7. For making chocolate panna cotta after step 5 pour the hot cream to the chocolate chips and whisk until everything is mixed. Pour in require mold.
8. Serve with your favorite dressings.......

Note:

1. If using the small moulds for the panna cotta its bit difficult to unmould it. Run the knife along the edges to loosen, carefully unmould it and set in the fridge again.  

I served with berry coulis so I used less sweet,  you can increase the sweet by tasting the liquid cream before you set the Panna cotta.

Enjoy !!!!!!!!!!!!!!!!!!

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CHANNA PALAK MUSHROOM CURRY WITH AROMATIC RICE

Channa with Palak is an excellent combination. But if you have never tried adding mushroom to try it.. it tastes wonderful and perfect healthy side dish for Indian breads, sandwich fillings and yummy with spiced aromatic rice. Channa, Palak and Mushroom they are excellent sources of nutrients right!!!!!! So I make it often. Here comes the recipe....

Ingredients For the Curry :

Channa cooked - 1 cup ( reserve the cooked liquid for curry)

Palak - 1/2 cup Cleaned and chopped finely

Mushroom - 1/2 cup chopped to 4 pieces

Onion - 1/2 chopped finely

Cummin seeds - 1/4 tsp

Roasted cummin powder - 2 tsp

Coriander powder - 3 tsp

Garam masala - 1 tsp

Chilli powder - as required

Green chilli - 1 finely chopped

Oil and salt

For grinding :

Tomato - 2

Garlic - 1 pod

Ginger - 1/2 inch

Method:

1. Heat oil in the pan, add the cummin seeds once spluttered, add the onion.

2. Saute till slight brown color. Now add the ground mixture once it is cooked well and oil seperates.

3. Add the mushroom, water from the mushroom oozes and again absorbs.

4. At that time add all the spice powder and mix well. Let it cook for 2 to 3 minutes.

5. Now add the cooked channa and palak. Saute and add the reserved liquid.

6. Close with the lid by 3/4th once palak is cooked, add salt and adjust the gravy for required consistency. Serve hot with your choice of bread or rice.

Note: If you are making for sandwich make the curry thick.

Aromatic spiced rice

Ingredients :

Basmathi rice - 1 cup

Onion - 1 sliced

Whole spices - 1 each(cinnamom, cardamom and clove)

Ginger + Garlic - 1 tbsp

Coriander for garnishing.

Method :

1. Heat oil in the pressure cooker or electric rice cooker.

2. Add the whole spices followed by onion. Once it is slightly browned.

3. Add the ginger garlic paste. Saute until the raw aroma disappeares.

4. Add water and rice. Cook until the rice is done.

5. Garnish with coriander and serve piping hot with yummy curries.

Soon will post another interesting rice dish using the same aromatic spiced rice.

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FLAVORS FOR IDLI

I know most of us may or may not have idli leftover because our hunger varies everyday right !!!!. Offcourse you can make this with your fresh Idlies too. These are some sample of flavors you can give for your remaining or fresh idlies. I bet you all like the flavors that I post today.. all these are our favorite ones. I cannot say which is better or best because everything is so tasty. Hope you all will enjoy my virtual idli bonanza.............he he we enjoyed eating these all in one shot.....

Let me first tell the flavors and the measurement which I am posting is for 2 idlies

1. Tomato flavor Idli

2. Coriander Idli

3. Masala Idli

4. Idli upma with onions

5. Seeyali

6. Cummin pepper Idli

7. Lemon Idli

Ingredients for Tomato flavor idli :

Idli - 2 chopped to cubes

Tomato - 1/4 chopped finely

Onion - 1/4 finely chopped

Coconut - 1/2 tbsp

Saunf - 1/2 tsp

Red chilli - 1

Garlic - 1/2 pod

Mustard and urad dhal for seasoning

Coriander and curry leaves few

Salt and oil

Method :

1. Grind the coconut, saunf, red chilli and garlic to fine powder or paste.

2. Heat oil in the pan add the mustard and urad dhal.

3. Add the onion then followed by tomato till its mushy.

4. Add the curry leaves and the ground powder or paste.

5. Add the idli and saute well so that everything is blended well and slightly roasted.

6. Garnish with Coriander leaves.

Ingredients for Coriander Idli :

Idli - 2 chopped to cubes

Coriander leaves - 10 sprigs

Coconut -1/4 tbsp

Garlic - 1/2 flake

Red chilli - 1

Roasted gram dhal - 1/4 tbsp

Cummin seeds - 1/4 tsp

Onion - 1/4 chopped length wise

Urad dhal and mustard for seasoning

Salt and oil.

Method :

1. Grind the coriander leaves, coconut, roasted gram dhal, red chilli, garlic to fine paste.

2. Heat oil in the pan, add the mustard and dhal.

3. Then add the onion saute, now add the coriander paste.

4. Once the raw aroma disappears add the idli and give a nice toss by adding salt....

Ingredients for Masala Idli :

Idli - 2 chopped to cubes

Onion - 1/4 chopped finely

Tomato - 1 tbsp chopped finely

Mixed veggies - 2 tbsp( carrot, beans and peas)

Spices - 1 each( clove, cardamom, cinnamon small)

Mint - few leaves

Garam masala - 1/4 tsp

Chilli powder - as required

Tomato ketchup - little

Coriander for garnishing

Salt and oil

Method :

1. Heat oil in the pan, add the whole spices.

2. Add the onion, followed by tomato.

3. Then add the veggies saute well and add the powders and mint leaf.

4. Now add the idli give it a nice toss by adding the tomato ketchup.

5. Check for salt and garnish with coriander leaves.

Ingredints for Idli upma with onions :

Idli - 2 crumbled

Onions - 1/4 chopped finely

Green chilli , red chilli and curd chilli - 1 each broken to 2 pieces

Mustard -1/2 tsp

Urad dhal and Bengal gram dhal - 1/2 tsp each

Curry leaves - few

Method :

1. Heat oil in the pan, add the mustard and dhals.

2. Now add the chilli followed by onion and curry leaves.

3. Add the idli and mix well.

Ingredients for Seeyali :

Idli - 2 chopped to cubes

Coconut - 1/2 tbsp

Coriander seeds - 1/4 tsp

Cummin seeds - 1/4 tsp

Red chillies - 1

Roasted gram dhal - 1/4 tsp

Asafoetida - little

Turmeric

Onions - 1/4 chopped finely

Curry leaves and coriander leaves

Mustard and urad dhal - 1/4 tsp each

Salt and oil.

Method :

1. Powder coconut, coriander seeds, cummin seeds, red chilli, roasted gram dhal and asafoetida.

2. Now heat oil in the pan, splutter mustard and add urad dhal.

3. Add the onion followed by curry leaves.

4. Add the turmeric and powdered mixture. Saute for a minute and add the cubed idlies.

5. Saute well garnish with coriander leaves and serve hot.

Ingredients for Cummin and pepper Idli :

Idli -2 crumbled

Curd chilli - 2 roasted in the oil and crushed

Cummin - 1/2 tsp

Pepper - 1/4 tsp

Curry leaves

Oil and salt

Method :

1. Heat oil in the pan add the cummin once it is spluttered add the curry leaves.

2. Add the other ingredients and idli toss well and serve hot.

Ingredients for Lemon Idli :

Idli - 2 cubed

Lemon juice - 1/2 tbsp or as required

Ginger + Green chilli paste - 1 tsp

Asafoetida - few

Turmeric - few

Curry leaves and coriander leaves - few

Mustard seeds- 1/4 tsp

Urad dhal and Bengal gram dhal - 1/2 tsp

Method :

1. Heat oil in the pan and the mustard, urad dhal.

2. Add the ginger and green chilli paste.

3. Add the turmeric powder and asafoetida, curry leaves.

4. Add the chopped idli and lemon juice, salt.

5. Mix everything and so that everything is well blended.

6. Garnish with chopped coriander leaves.

Note:

1. Remember idli have salt too so take care while adding salt.

2. You can make all these with small idlies too.... Make small idlies using the mould and follow the same procedure. Its so interesting and everyone loves it. Since I dont have right now I made cubes.

3. Curd chilli that we are using has salt too so add salt accordingly.

4. If your making the masala , coriander or tomato idlies you can serve with raita tastes so yumm.

Hope you all enjoyed my visual treat....Happy eating.

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BLACK URAD DHAL CHUTNEY WITH IDLIES

Idli, one of the south Indian staple and favorite choice for the breakfast. They are usually paired with chutnies, kothsu, sambar and more.. even though we have lot of accompaniment for this. Some time we lack in the choice of accompaniment or variety. So today I am posting Black urad dhal chutney which is so healthy and perfect for idlies, dosas, and chutney dosa.. Even I am posting the recipe for the idli, I know everybody knew it. But don't mind as this is my digital diary. I am just uploading my simple idli too.....As the name of the chutney is black urad dhal chutney it is the main ingredient which gives nice texture and flavor to the chutney. Moreover using with the skin makes it more healthy.

Ingredients for chutney :

Black urad dhal - 1/8 cup

Channa dhal - 1/8 cup

Roasted channa dhal(Pottukadalai) - 1/8 cup

Fresh coriander leaves - 1 handful

Curry leaves - 1 handful

Ripen green chilli - 5 to 6 (If you want spicy add extra 2)

Coconut - 1 tbsp

Jaggery - 1/2 tsp

Tamarind paste - 1/2 tbsp( adjsut according to your taste)

Asafoetida - 1 tsp

Salt - as required

Oil very little for frying.

Mustard for seasoning.

Method :

1. Heat oil in the pan add the dhals and saute till very light brown color in low heat.

2. Keep aside and saute all other ingredients one by one. Except tamarind and jaggery.

3. Once everything is cooled, put it in the blender(Dhals, leaves, coconut, chillies, jaggery, asafoetida, Tamarind paste, salt) to make a coarse paste to get the yummy chutney.

4. Season with mustard. Serve with idli and dosa.

Note:

1.Don't make it fine paste as it spoils the taste.

2.Saute the dhals till the nice aroma comes and color slightly changes to very very light brown.

3.You can saute the dhals one by one too.

4.Fry the fresh leaves slightly.

5.This chutney very well goes with hot rice and ghee too..

Ingredients for Idli :

Idli rice - 4 cups

Urad dhal - 1 cup

Fenugreek seeds - 1 1/2 tsp

Salt

Method :

1. Soak the rice for 3 to 4 hours. And dhal for atleast 1 hr.

2. Grind the urad dhal to fine paste until nice foam comes.

3. Remove in the container. Now grind the rice not very fine.

4. Mix the dhal and the rice by adding salt and ferment it overnight.

5. Pour in the idli moulds and steam for 7 to 8 minutes.

6. Serve hot hot with your favorite accompaniment.

Note :

Since I don't have grinder. I add handful of beaten rice or cooked rice to get softer idlies.

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