Another year has passed us........!

Another year passed......!! 2009 has been a happening year for me.......One of the most memorable enjoyable moment was when me and mittu saw each other......she was a dream come true! She was born on June 19th Friday, it fortunately happened to be my appas bday......Isnt that a true blessing!? After that it has been a total enjoyable roller coaster ride for me .

Next is my blogs addi(c)tion........I started this blog in Feb 2009 and its not even a year still I am very close to it. Only after the birth of the kiddo I started taking this blog even more serious and worked on it inspite of all the sleepless nights and tight schedules...it was challenging actually ;) Now I am soo so addicted that I cant stay away from it even for a day. I thoroughlly enjoy clicking the colors of food......Here are some of my fav clicks:

Corn in Onion sauce

Bread Besan Toast

Nutty Marie Biscuit Dessert

Peanut Ladoos

Choco Cornflakes Pudding

Pottukadalai Poondu Podi

Wishing you all a very happy and prosperous new year!!

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Vazhaipoo Vadai (Banana Flower Fritters)

My first attempt of making these vazhaipoo vadais was successful!! :) These are my favorite anytime either as a sidedish for lunch or just having it as a tea time snack.

Vazhaipoo Vadai Recipe

Roughly makes 15 to 20 vadais

Ingredients :

• Vazhaipoo/Plantain-Flower - 1 medium sized
• Potukadalai powdered - 4 tbsp
• Turmeric powder - 1tsp
• Finely chopped Onion - 1 big sized
• Chopped coriander leaves - a handful
• Rice flour - 1 tbsp (optional)
• Salt - to taste
• Oil - for deep frying

For grinding:

• Channa Dhal - 2 to 3 tbsp tbsp
• Garlic - 4 pearls
• Ginger - a small piece
• Sombu(fennel seeds) - 2 tsp

Method:

Clean vazhaipoo and pressure cook for 1 whistle with a cup of water and turmeric powder. Allow it to cool down then grind it to a semi coarse paste in batches, transfer to a mixing bowl. Soak channa dhal for 30mins then grind it with ginger, garlic and fennel seeds to a smooth paste as in the 3rd thumbnail pic below. Sprinkle just few drops of water only if needed.

Now in a bowl add chopped onions, coriander leaves, potukadalai powder, rice flour(if you are using, I didnt use it this time but this adds a nice crispness to the vadais) and both the grinded paste(1.vazhaipoo grinded and 2.channa dal with ginger,garlic and fennel) .Do not add water. Mix well and make small patties / vadai shapes and keep aside.

You can also refrigerate the patties for 10mins to avoid the vadais drinking much oil. Then heat oil in a kadai and deep fry them to golden brown.

You Drain it in a tissue paper and then serve. Crispy and yummy vadas ready, Serve hot with chutney or ketchup.

My Notes:

• You can use the same ingredients and method for senaikelangu/yam vadai(only difference is you dont need to pressure cook it, instead you have to saute it before grinding to a paste) to avoid itching.

• Make sure that the mix is not too dry then your vadais would be hard. Do not add more potukadalai and rice flour than the above mentioned quantity.

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Eggless Marie Biscuit Chocolate Rolls!

Christmas is round the corner and the blogging world is full of lovely cakes and cookies . I dont have a proper oven to bake something.....so here I am with these eggless chocolate rolls which I tried from Mane Adige's sometime back. Before I go to the recipe, Wishing everyone a merry christmas!

Ingredients:
Marie Biscuit - 5 [I used Arrowroot which is quite similar to marie]
Cocoa powder - 2 tbsp
Butter - 1 tbsp
Milk - to knead the dough
Grated Coconut - 2 tbsp
Sugar - as per taste level

Method:
1.Powder the Marie biscuits, Add cocoa powder, milk and knead it to a smooth dough like chapathi dough. Keep aside.

2.Mix coconut , butter and sugar in a seperate bowl, the mixture should be sticky. Roll the coco dough to form small chapathis.

3.Now spread the coconut mixture over the chapathis and gently roll them to form cylinders and keep aside.

4.Refrigerate the rolls for about 30mins; Remove and cut them width wise . Serve it immediately as the rolls butter part tend to melt down.

And I am sending this to Mahimas event

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Pasi Paruppu / Moong Dhal Kurma

This easy moong dhal(paasi parupu)kurma recipe is from my aunt. There is no grinding part at all, its so easy and simple still its lemony flavour adds to the taste.

Ingredients:

Cinnamom - 1/2 inch piece

Cardomom - 1

Cloves - 2

Moong Dhal - 1 cup

Onion - 1 medium size

Tomato - 1

Green Chilli - 1

Turmeric powder - a pinch

Chilli powder - 2 tsp

Garlic - 3 to 4 chopped

Lemon - 1 medium size

Oil - 3 tsp

Method :

1. Dry roast moong dhal for few mins till nice aroma comes. Pressure cook it with 1/4 cup of water till mashy and keep aside.

2. In a kadai, heat oil, add cinnamom, cloves and cardomom and saute well.Add chilli, garlic and onion and keep sauting till onions are fried well.

3.Now add tomato and fry for 2mins, add turmeric and chilli powder.

4.Add mashed moong dhal and 1/2 cup water. Leave it to boil for 5mins.

5.Switch off and squeeze lemon while serving!

It goes well with dosas, idlis and even chapathis. This is going to be my keeper hereafter when there is lil time in hand to cook a side dish!

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Nutty Marie Biscuit Dessert - The quickest one!

I tried Nags Mom's delight yesterday with my so called oven and to my surprise it came out perfect, who cares about the look when it tastes yum yum :)

Ingredients:

Powdered Marie Biscuits - from 5 biscuits

Sweetened Condensed Milk / I used thickened milk- 4 tbsp

Coco powder - 2 tbsp

Chopped Cashewnuts - 5

Butter - 1 tsp just to grease

Method:

1. Grease the container with butter.

2. Layer the powdered marie biscuits into the container and press it till it is even. It will be 1 inch in thickness if you are using 5 biscuits.

3.Pour the condensed milk covering the powdered biscuits. I didnt have condensed milk and that didnt stop me from trying it....so what I did was I thickened the milk with 1tsp of sugar added and used it, no compromise in taste.

4.Next layer is the coco powder. Sprinkle it until the condensed milk layer is totally covered. Then lay the chopped cashewnuts on the top of the coco powder layer.

5.Bake it for 10mins at 180deg C. It came out just fine in my oven itself...so am sure it would come out well in any oven ;) Cool it and serve.

I refrigerated it for 10mins as I like it chilled. Now what are you waiting for, just scoop out and enjoy......Isnt that a quick dessert?!

And I am sending this to In love with Delectable Desserts Pastries and Ice Creams and Sudeshna’s Cook like a bong

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Beans Poriyal / Beans Stir Fry

To load this in reader I'm struggling from morning, friends let me know if you are facing the same issue with blogger, ie...when you give a new post and it doesnt update in reader? Any solution for this? please let me know!

Beans Poriyal / Beans Stir Fry Recipe - Ingredients
Serves 2

• Beans - 10 to 15 chopped finely
• Moong Dhal - 2 tbsp
• Grated coconut - 2 tbsp
• Onions - 1 finely chopped
• Salt - to taste

To temper:

• Mustard seeds - 1/2 tsp
• Urad Dal (Ulutham paruppu) -1/2 tsp
• Hing (Perungayam) - a pinch (optional)
• Curry leaves - few
• Green Chillies - 1 slitted into half
• Oil - 1 tsp

Method:

1. Pressure cook moong dhal for a whistle and keep aside.Heat oil in a pan, add mustard seeds, let it splutter. Now add urad dhal, curry leaves and hing.Add onions,green chillies, and saute till it turns slighly browned.

2.Add the beans and saute for 3mins. Now sprinkle water and allow it to cook. Keep closed in medium flame until beans becomes soft, now add salt to taste.

3.Keep in low flame to avoid burning.Once beans is cooked add moong dhal and give a stir. Add coconut and switch off.

Serve with sambar rice or any variety rice of your choice.

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Veg Burger - Its Burger Time!

Everytime when I order for burger I usually had to dig in the burger to pull out those lettuce and cabbages...I just hate them in my burger(But I added cabbages here as hubby likes it).So sat out to think why not try burger at home?! And here is my first try and it came out pretty decent. When I served it for hubby there was a big smile in his face and said its soo yummy and very much like in MB - thats the highest form of appreciation I've ever got I wud say!

This yields 2 burgers:

Ingredients:

Bun - 2

Chopped cabbage - 3 tsp

Tomato sliced - 2

Onions sliced - 3 to 3

Tomato sauce - 2 tbsp

Cheese - 2 slices or shredded cheese

For the patty:

Veggies - 1.5 cups (I used 2 big sized carrots,5-6 beans and 2 potatoes)

Aniseed powdered - 2 tsp

Finely chopped onion - 1/2 small sized

Ginger garlic paste - 3 tsp

Chilli powder - 3tsp

Method:

1.Boil the veggies till mashy. Drizzle oil in a wide bottomed pan, add aniseed powder,immediately add chopped onion. Then add boiled carrots and beans, saute them for 3mins.

2.Add ginger garlic paste,fry well.Add chilli powder and salt.

3.Now add this to mashed potatoes and bind them well.

4.Flatten them into patties and toast it in dosa pan. You can deep fry them if you arent guilty :)

NOTE : For the above mentioned quantity it will yield 2 big sized patties.

This is before assembling the burger , just to show you how my pattie looked!

5.Assemble the burger in the following order / any order of your choice:

Keep one half of the bun first, then the pattie, cheese slice, chopped cabbage, a slice of onion, tomato sauce then tomato slice and the other half of the bun. Your veg burger is ready! Isnt that quick n easy?!

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