Desi Fiesta

Recipes

Recipes Tested and Tried from my Kitchen.The recipes will include appetizers, sweets, main dish, side dish,vegan recipes all around the world.

Bajra poori/ Pearl Millet Poori

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 Today’s recipe is such as an healthy and different poori . My mom used to make bajare ki roti with onion ka saag this recipe reminded her bajara roti .  Who don’t like poori’s . But when poori’s are made more Healthy just by adding bajara flour then no one can resist it.  After seeing this recipe in meenu anuty’s space i was excited to try this . This was such delicious and healthy poori variety which i and my family enjoyed a lot . Thank you meenu anuty for this different recipe.. We  loved it . Click here to easy +Meena B anuty’s recipe. 

India is the largest producer of pearl millet.Pearl millet or bajra is a highly nutritious and a gluten free grain. It is full of vitamins, minerals and amino acids.The grain is easily digestible and has the lowest probability of causing allergic reactions, rich in starch and this makes it a great source of energy,an excellent source of protein and fiber,rich in minerals like phosphorus, iron. These are the health benefits of  Bajra / Pearl millet. Lets move to the recipe of this healthy ingredient.

Ingredients

Bajra flour 1 cup
whole wheat flour – 1 cup
Salt to taste
Ghee 1 tsp
Oil for frying (I always use frying olive oil )

Method

  • Take a  bowl mix together all the flours ,salt and ghee. Rub the ghee in the flour till it appears crumbly. Make a palable dough by adding water little by little. The amount of water may vary depending  on the flour. 
  • I used 1 cup  water to knead. Dough has to be stiff and firm similar to normal poori dough. Leave it aside for 15-20 mins.
  • Then make  small lemon size balls of the dough and divide them . Roll each ball into thin circles using a rolling pin.
  • In deep kadai heat oil for deep frying  and turn the flame  medium heat. 
  • To check whether the oil is ready or not drop a small piece dough to the hot oil and it should come up soon sizzling and float on top. 
  • When oil is ready add one piece of rolled out poori’s one at a time. Gently press the poori with the back of the ladle when it start to float up and it would puff up. 
  • Flip it over and leave it for few seconds; drain out the oil from poori and place it on a kitchen towel to absorb excess oil. 

Sending to Homely Food

Sending to virundhu unna vaanga

Sending to Foodilicious

Strawberry Sharbat Shake (Come on – Lets cook buddies) Entry 27

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Hi friends !! Here i am with another innovative recipe from this participant for my event ” Come on – Lets Cook Buddies”. This recipe is shared by +Aishwarya Srinivasan . Lets move on to this  yummy looking and refreshing drink recipe which +Aishwarya Srinivasan  has got for us today and also an cooking tip which is going to be very useful for us 

Cooking Tips

To control pests in rice and dals add few red chillies to it.

Introduction

Roohafza Sharbat the evening meals for breaking the fast, during Ramadan. The concentrate can also be mixed with water, which is a common preparation in the hot Indian summer.  Rooh Afza syrup is often mixed with kulfi Ice cream, and vermicelli noodles to make the Pakistani version of the popular Iranian desert Falooda.
Sharbat is popularly-believed cooling agents to our body. It gives nice aroma to ur recipes.

Ingredients

Strawberry – 5
Roohafza Sharbat Syrup – 1 tbsp.
Honey – 1 tbsp.
Whole Milk – 1 cup
Vanilla Ice cream – 1 scoop(optional)

Method of Preparation

  • Wash the Strawberries, Put into the blender. Add Sharbat Syrup, Honey and Milk to that.
  •  Blend it well and strain it using a Strainer.
  •  Enjoy your Summer with Strawberry Sharbat Shake.
Hope you all liked it 🙂 Do drop your valuable comments and encourage the Non blogger’s who participated in my event “Come on – Lets cook buddies” . Stay tuned  for more interesting recipes shared by non- blogger’s only at Desi Fiesta.

Sprouted Moong and Potato curry/ Ankurit Moong Aloo ki sabzi

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Hi friends !! Here i am with another yummy and healthy side or curry from “Homely Food “. Thanks to meenu anuty for give us a nice chance to try her recipes we are loving all her recipes . Today am going to share a healthy curry using sprouts and potato.Click here for +Meena B  anuty’s recipe. Lets move on to this delicious recipe 🙂 Love this curry a lot even my mom make this curry 🙂

Ingredients 

1 cup sprouted moong ( How to sprout Moong dal ?? Click here)
 2 boiled potatoes 
1  Tomato medium sized Chopped
1 Medium sized onion  chopped 
1 tsp  ginger garlic paste
1 tsp red chilli powder 
1/2 tsp haldi powder
2 tsp coriander powder
1 tsp cumin pd
1 tsp amchur powder  

1 green chilli finely chopped
salt to taste
1 tbsp oil
1 tsp  mustard
1 tsp jeera 
a pinch of hing
coriander leaves to garnish 

Method

  • Boil moong sprouts till tender and not over done , keep aside. Peel and dice the boiled potatoes.
  •  In a pan, heat oil, add hing, mustard and jeera. Let them  splutter and add green chilli. 
  • Add onions and saute till they appear transparent . Add ginger garlic paste and saute it for a minute. 
  •  Add tomatoes and cook them till they nice and soft . 
  • Add all spices – red chilli pd, turmeric pd, cumin pd,coriander pd, amchur and atlast add salt and finally add the sprouts and potato. Stir gently with out breaking the potatoes so that all the spices are well combined with sprouts and potatoes. 
  • Serve hot with some poori’s and  garnish them with coriander leaves.
This was so delicious with bajari ki poori . Thank you meenu anuty for this delicious recipe 🙂

Sending to Homely Food

Sending to virundhu unna vaanga

Sending to Foodilicious

Home Made Sprouts/ Ankurit Moong

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Hi friends !! Today am here with an simple post on how to make home made sprouts . My mom used make these sprouts and give us as much as possible because of the nutrients it contains . Sprouts are a very rich source of vitamin c and so my mom used to make us stir fry of these sprouts which used to taste delicious . My h loves to have sprouts sundal a lot so made some sprouts at home. Here is the simple instructions to make sprouts at home/Ankurit Moong. I have used moon but you can make them with any grain.

Ingredients

Whole Mung Beans – 1 cup (yields 4 cups sprouted)
Water – 5-6 cups
Cheesecloth or thin kitchen  towel

Method

  • Wash Moong dal well and soak them in Water overnight.
  •  Drain all of the water from the Moong..
  • Place soaked Moong dal in a damp cheesecloth or thin dish towel and twist the sides of the cloth together.
  • Place cloth with Moong dal inside of a container with a lid. Do not use a clear container.
  •  Cover the container and keep it in a warm, dark place away from light. (Oven in OFF mode works well).
  •  Leave the Moong Beans for 1 day checking on them occasionally. If the cloth seems to have dried up, lightly sprinkle water on it to re-moisten it.
  •  In 1 day, the Moong Sprouts will be ready to eat, raw or cooked. You can see the sprouts coming thru the cloth . If don’t then you keep them tide for 1 more day but check them occasionally .
  • If you do not want to use them right away, then you can refrigerated or you can freeze them.
  •  Follow the same method for any type of whole beans. 
Try making Sprouted Moong and potato curry with these sprouts
Sending To Cooks joy

Cracked Wheat Pulov (Come on- lets cook buddies) Entry 26

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Here i am with another yummy entry for my event “Come on – Lets Cook Buddies by this enthusiastic non blogger  :).. Yes its +Aishwarya Srinivasan  … Lets see the healthy and yummy cracked wheat puloa recipe which +Aishwarya Srinivasan  is sharing with us today . Now +Aishwarya Srinivasan  will share a cooking tip and then continue with her healthy puloa recipe .. 

Over to aishwarya

Cooking Tips
To avoid browning of apples after cutting, apply a little lemon juice on the cut surface. The apples will stay and look fresh for a longer time.

Introduction

Cracked Wheat is an excellent source of Fiber. Cracked Wheat fits well in low – fat diet. It is good for High cholesterol and Diabetic patients.

Ingredients
Fine Cracked Wheat – 2 cups
Carrot – 1
Beans – 5
Peas – 1/4 cup
Cauliflower – 6 Florets
Onion – 1 large
Ginger Garlic Paste – 1 tsp
Fried Paneer – 8 cubes
Cashews – 5
Almonds – 5
Salt to taste
Cinnamon Stick – 1
Cloves – 3
Cardamom – 3
Bay Leaf – 1
Fennel Seeds – 1/4 tsp
Green Chillies – 2
Dry Kastoori Methi – 1/2 tsp
Cilantro – few
Mint – few
Oil/ ghee – 2 tbsp.
Water – 4 cups

Method of Preparation

  •  Heat oil in a pan, add bay leaves, cinnamon, cloves, cardamom, fennel seeds cashews and almonds.
  • Then add chopped onions and fry them for few minutes.
  • Add Ginger garlic paste.
  • Now add the chopped vegetables , green chillies, kastoori methi and salt. Cover it and cook them till they are half done.
  •  Add water to it and bring them to boil.
  •  Once the water boils for few minutes, add cracked wheat to that and mix without lumps. Boil it for 3 minutes.
  •  Garnish with mint and cilantro. Serve Pulov with Onion Raita.
Variations

You can also add boiled soy bean, Boiled butter beans to this pulov. U can make all kinds of pulov using cracked wheat.

Thank you for this delicious and healthy recipe +Aishwarya Srinivasan .. Stay tuned for more such delicious recipes being shared by our non-blogger friends in my event “Come on – Lets cook buddies” 🙂

Black and White Sundal (Come On – Lets Cook Buddies) Entry 25

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Here I am with another entry for my event ” Come on – Lets cook buddies”.  Today’ s  recipe is again shared by +Aishwarya Srinivasan which is another healthy recipe  . So with out any further ado lets see what she has got for us today .  She even have a cooking tip to share with us so She’s going to start with a tip.

Over to +Aishwarya Srinivasan 

Cooking Tips

For Crispy pakodas, add little hot oil in ur pakoda batter before frying.

Introduction



Black Bean and Soybean Sundal is rich in protein and tastes yummy. It is a healthy Snack recipe for both Kids and Adults.  

Black Bean is mainly used in Mexican dishes. It is rich in Dietary fiber that helps to lower the high cholesterol level and also 1 cup of black bean has 15gms of protein.White Soybean are consider as a source of complete protein and fiber. It is the alternative for meat in low fat diets.
Ingredients

White Soybean – 1/4 cup 
Black Bean – 1/4 cup
Chilli – 1
Shredded  Coconut – 1/4 cup
Mustard seed- 1/4 tsp
Curry Leaves – 1 string
Hing – a pinch
Oil – 1 tsp

Method of Preparation

  • Soak Soybean and Black Bean separately for 5 hours.
  •  Cook the bean separately in pressure cooker for 2 to 3 whistle.
  •  Drain the water Completely. Take off the skin from soybean.
  • Add oil in a pan, add mustard seed, curry leaves, hing, coconut. Fry for few minutes.
  • Add black bean and soybean and salt. Toss once, then switch off the flame.
Note

Don’t mix them too much. Soybean and coconut will also become black color.

Thank  you +Aishwarya Srinivasan  for sharing this yummy recipe 🙂 .. Stay tuned for more interesting entries  sent me by our non-blogger friends ..

Apple Sauce Chocolate Muffins For ” Vegan Thursdays”

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We a group of food bloggers started a new event and named it as “Vegan Thursday”, This event starts from today .The main  motto of this event is to share vegan dishes from any cuisine. Most of our Indian foods are vegan, Obviously most of our daily routine foods we make eatare vegan without our knowledge. products, eggs, and any animal derived substances like honey. So we a bunch of food bloggers will be showcasing our vegan foods during thursday’s this event will be held twice a month. We will be posting the first week’s Thursday and last week’s Thursday of every month .This vegan Thursday  don’t have any theme and the choice of recipes prepared by each blogger being part of this event depends  upon their choice.

Anyone interesting in joining us please leave your email id in the comment section and we will contact you.

Vegan-ism means abstaining form the use of animal products. Vegan peoples don’t use dairy products,Eggs and other animal derived substances like honey. So we a bunch of food bloggers will be showcasing our vegan foods during thrusdays, This event will be held twice a month. We will be posting the first week’s thrusday and last week’s   of everymonth. This Vegan thrusday Don’t have any theme and the choice of recipes prepared by each blogger being part of this event is depend upon their choice.

Any on us, Interested in joining please  leave your email id in the comment section and we will contact you.

Today am going to share and start this thursday with vegan chocolate muffins. Yes, today’s recipe is free from any animal product its an “Applesauce Chocolate Muffins”. This is my own innovation and experiment i did yesterday. Glad that my H and loved this muffins which is perfect for tea time and also a good filler. I used fat free apple sauce to make these scrumptious muffins they where super moist and we loved it a lot. So now i don’t have to depend on milk and milk products any more to bake my cakes, cupcakes and muffins.
Difference between muffins and cupcakes is just that if we frost its cupcakes and muffins are served as is and not frosted. So these can be turned to cupcakes by frosting them with any frosting. So here is my first recipe for are “Vegan thursday”  – “Applesauce chocolate Muffins”.


Ingredients

Maida/All purpose flour – 1 1/4 cup
Baking powder – 1 tsp
Baking soda – 1/4 tsp
Oil- 1 1/2 tbsp
Powdered sugar – 3/4 cup
Applesauce  – 1 1/2cup
Vanilla essence – 1 tsp
Cocoa powder – 3 tbsp


Method

  • Preheat oven to 180 C for 10 mins.  Sieve maida with baking powder ,baking soda and cocoa at least twice and keep aside. 
  •  Add vanilla essence, sugar  and give a quick stir.Add apple sauce little by little to the batter and mix them well with out any lump formation.   Now your  batter is ready.
  • Meanwhile grease or line the muffin tray with muffin liners. Divide and fill 3/4 th of the the muffin liner’s with batter . Note: You can even use your Ramekins to bake these muffins.
  •  Now bake the Muffins at 180 deg C/ 350 F for 40-45 mins or until a fork or tooth pick  inserted at the center of the muffins comes out clean. Cool down the muffins for 10 mins and enjoy these vegan delights . 
  • For garnish i dusted some icing sugar on top of the cupcakes.


Tips

  • Dry fruits or nuts can be added to this cake .
  • You can also make vanilla flavor by just skipping the cocoa pd and adding extra maida / all purpose flour instead.

Plz hop to my friends place to see what they got of “Vegan thurdays”  Sangee vijay, Nalini suresh, Viji, Priya suresh ,Vardhini, Divya prakash.

Sending to @Tangyminds.

Sending Mj delights


Sending to virundhu unna vaanga
Sending to Guru’s cooking

Sending to Daily swadh sugandh

Eggless Chocolate Sponge Cake

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Here i am with another delicious dessert . As my event came to an happy ending i wanted to celebrate this with all my friends and participants who where working so hard to make my event ” Come on – Lets cook buddies” a grand success 🙂 . Thanks to all my blogger pals for those encouraging words you have been dropping in my blog 🙂 . So here comes a sponge cake to celebrate this occasion.Thanks to +Meena B anuty for this yummy recipe 🙂 see her recipes here at Homely food.  Lets move on to the recipe for this yummilious “Eggless chocolate sponge cake “.

This is a chocolate sponge cake which is perfect with tea or coffee. Enjoy this cake with or without frosting .



Ingredients




1 1/4 cup All purpose flour/ Maida
4 tbsp cocoa powder
3/4 cup Powdered sugar (adjust according to taste)
1 cup thick yogurt
1 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla extract
1/4 cup Oil
2 tbsp Milk (if needed add more)
a pinch of salt

Method

  • Preheat oven to 180 C/ 350 F 10 mins ahead.
  •  Grease  with any fat & Line your cake pan. Note -You can also do this way – grease you cake pan and sprinkle some all purpose flour and rotate the pan so that the flour is covered completely in to the pan. This don so that the cake doesn’t stick in the pan.
  •  Add powdered sugar to thick yogurt / curd and beat well to form a smooth mixture. Add oil and Mix well.
  • Now add baking powder, baking soda , a pinch of salt and vanilla essence  to the yogurt mixer.
  •  Beat the mixture well. You can see tiny bubbles all over the yogurt.Keep a side for 5 minutes.
  • In a large bowl sift your flour & cocoa twice.
  • Divide the flour into batches and add the flour in to the yogurt mixture in batches and in one go.
  •   Keep doing until all the flour is in the yogurt mix. It should be flowing consistency not too thin nor too thick .
  • Pour the batter in the prepared cake pan. 
  •  Bake at 180 C for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean without leaving wet batter.
  •  Invert the cake in a tray , remove the parchment paper & let it cool completely before frosting them  .
  •  Serve as it is, chilled . I covered my cake with some icing sugar 

Tips 

  • You can skip the cocoa pd for vanilla sponge cake.an 
  • You can even add 2 tsp oil  to this cake to make it more spongy. But i felt it was really moist as is .
  • If cake batter is too thick you can add generous amount of milk to make it flowing consistency but only little amount should me needed for doing this .
  • Before in inverting the cake i a tray stand it for 5 mins and try to invert it and even remove the side of the cake from pan using a knife. This helps in getting clean cake  without sticking to the cake pan . 🙂

Sending to Homely Food

Sending to @Tangyminds.

Sending Mj delights

Sending to virundhu unna vaanga

Bitter Gourd Paruppu Usili (Come On – Lets Cook Buddies) Entry 24

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Am so happy that my event had a great response and all the participants enjoyed it and some participants where telling me that they are already missing  my event :). Thanks to all non-blogger’s for submitting you delicious recipes for this event “Come on – Lets cook buddies”. I will be Posting all the recipes i got for this contest for now and after completing will announce the results . I know all are curious for the roundup will surely complete the posting and trying all recipes and then will announce the winners so till then enjoy all the recipe which i received  for my event :). Here i am with another healthy and delicious recipe from +Aishwarya Srinivasan  .. Lets move on to the recipe shared by +Aishwarya Srinivasan . 

Introduction

Nowadays I’m doing experiments in my kitchen and now I came out with this Wonderful Recipe. Thanks to Manju, for encouraging me.
My kid loved this Usili 🙂  I swear, u will never find the taste of Bitter Gourd. U can pick any kind of veggie to make usili.
Ingredients
For Curry

Bitter gourd –  3 medium size (remove the seed and chopped)
Carrot – 1 large or 2 medium size (chopped)
Onion – 1/2 big size (chopped)
Oil – 1/2 tbsp.
Musrard Seed – 1/4 tsp
Whole Urad dal – 1/2 tsp
Salt to taste
Red chilli – 3
Jaggery powder – 1 tbsp
For Usili

Toor dal – 1/2 cup
Channa dal – 1/2 cup
Red chilli – 2
Hing – a pinch
Salt to taste
Oil – 1 tbsp
Method of Preparation

  •  Boil Bitter Gourd and Carrot in Pressure Cooker by adding some water. Once it is cooked drain the water completely.
  •  Soak the dals together for 3hrs. Grind it along with chilli , hing and salt into a coarse paste. If necessary, add little water.
  • Add a tbsp. of oil in a non stick pan, pour the dal mixture and sauté them in simmer. After they will get stick to the pan, slowly break them with spatula into fine pieces and keep it aside. Usili is ready.
  •  Now add oil in another pan, add mustard seed, urad dal, red chilli, onion and salt. Sauté them for few minutes and add bitter gourd and carrot and cook them till the moisture is completely observed.
  • Switch off the flame and add jaggery , mix well. Curry is ready.
  • Now combine  usili and curry slowly and mix well. 
Note

  •  Don’t over cook the veggies. 2 whistle is enough.
  • Draining the water from veggie is very important. If it is too watery then the recipes will become messy.
  • When u make usili, if u r not able to break the usili into fine pieces in tawa, let the usili cool for some time and then u rub it using hand. If u grind the dals into coarse paste, u will not get this problem.
  •  Adding carrot will give natural sweetness to this recipe.
  •  Veggies should be seen. Do not finely chop it.

Mango de salsa/Mango salsa

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Hi friends am here with this months Taste and create pal Sharanya Palanisshami . Firstly apologies for posting late  this month .I was held up with some important work . So this month i was paired with lovely blogger   “Sara’s tasty bud”. She is such an lovely blogger and her blog is filled with awesome collection of recipes . As i had no time i tried her simple salsa recipe and love it so much . Thank you Sharanya Palanisshami  for sharing such an delicious salsa which i haven’t tired before.  I have my own twist to this ” Mango de salsa” by adding riped mango to it . Mango salsa is a tangy and spicy salad variety. Salsa as you know is spanish salad which can me made as  Pineapple slasa, Avacado slasa, tomato salsa etc .. Here  i saw this mango salsa at sharanya’s place and wanted to try this. Loved this salsa alot, we had this salsa with some tortilla chips.

Lets move on to this delicious recipe .

Ingredients

Raw Mango – 5 tbsp (chopped)
Riped Mango – 5 tbsp
Green chilli – 1 no
Onion 2 tbsp (chopped)
Tomato 2 tbsp (chopped)
Lemon juice-  1 tsp

Method

  • Combine all of the ingredients in a bowl. 
  • Season to taste with salt and pepper.
  •  If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado. They even taste yumm.

Tips
 Serve this salad or salsa with any main course or with nachos/ doritos .