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.

White Pumpkin Moor Kootu (Come on – Lets cook buddies) Entry 12

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An very happy news for the participants 🙂 There is going to be two giveaway gifts – one is for the ” most yummiest recipe” and other is for ” Top contributor” . Am so happy with the response and the list of yummy entries coming in for my event so announcing this happy news to my participants who have be sharing yummy recipes for my event from past few day’s for “Come on- Let’s cook buddies”. Shh the giveaway is going to be a surprise for all participants i’ll be revealing only while announcing the results . 

For now enjoy another yummy entry by+Aishwarya Srinivasan . 

Introduction

White pumpkin is used widely in Indian Cuisine. Unlike the orange pumpkin, the white pumpkin doesn’t taste sweet and is very watery. This is a low glycemic vegetable and very ideal for people with diabetes and who are on a weight loss plan. Also the juice of white pumpkin is believed to be a very good brain stimulant. The white pumpkin by itself doesn’t have any taste of its own and the addition of coconut and sour yogurt and green chili gives it a tangy spicy yummy taste and flavor.

Ingredients

Chopped White Pumpkin – 4 Cups
Sour Yogurt – 1/3 cup
Grated Coconut – 1/3 Cup
Green Chili – 2 or to taste
Salt – 1 Tsp. or to taste
Asafoetida powder – pinch

Tempering

Coconut Oil – 2 Tsp.
Mustard seeds – 1/2 tsp.
Urad Dal – 1 Tsp.
Curry Leaves – few

Method of Preparation

  •  Boil the chopped white pumpkin pieces adding salt and asafoetida powder with very little water.
  •  Since this vegetable by itself is watery, in the cooking process will become more watery so add very little water and cover and cook till tender.
  •  Once cooked grind the grated coconut, green chili and cumin seeds together into a nice paste and add it to the cooked white pumpkin pieces.
  • Simmer this for 5 minutes, stirring in between and switch off.
  • Heat a pan, add oil and then add mustard seeds, once the mustard seeds stop spluttering add
  • the urad dal and curry leaves. After the Urad dal slightly brown transfer the tempering to the
  • cooked pumpkin.
  •  Let this pumpkin coconut mixture cool for 5-10 minutes, when it is not too hot add the sour yogurt and mix thoroughly.
  •  Serve this with Puliotharai (tamarind rice) or with Chapathi.
I already prepared this kootu and will re-post  it soon 🙂 Stay tuned for more interesting recipes shared by our non blogger friends 🙂 Only @ Desi Fiesta – ” Come on – Lets cook buddies” .

Raw mango rice / Mangai saadham

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Happy Ugadi / baisakhi / nouratha everyone !! 🙂

I am a lover of mango it might me be raw or riped one , I just love have them any time . Summer season is coming and i was not able control my hands and picked lots of mango from groceries. So here i am with a recipe for mango lovers. This is simple south Indian rice variety which my friends and neighbours used to share with for any occassion . I also made +Aishwarya Srinivasan  “White pumpkin moor kootu” for side dish for this rice. So lets see for the simple and easy mangai saadham/ raw mango rice.

Ingredients

Raw mango-1 ( Peel the skin of the mango and grate it till you reach the seed from all sides)
Turmeric-1/4 tsp
Rice-1 cup 

For tempering

 oil-2 tbsp
Mustard-1 tsp
Urad dal 2 tsp
Channa dal 2 tsp
Peanuts-1 tblsp
Asafoetida-1/4 tsp
Green chillies- 2 no
Red Chillies- 2 no
Curry leaves-1 sprig
salt to taste

Method

  • Cook rice is such a way that each grains are separate. Leave it  to cool
  • Heat oil in a pan, add mustard seed after they splutter add curry leaves, urad dal,  peanuts, channadal saute till light brown. Add chopped mangoes, turmeric powder,  and salt needed.
  • Saute and cook mango for a few minutes . Do not over cook the mangoes.
  • Add cooked rice and mix well.Check for salt. Enjoy with any raita /pachadi,chips or papads or kootu which i made Pumpkin moor kootu – which was an entry for my event ” Come on- Lets cook buddies” which i will re-post it in a separate  post.

Tips
You even add red chilli pd to this rice and make it masala mango rice.

Sending Jagruti  cooking odyssey

Sending to virudhu unna vaanga

Ice-cream cone Cupcakes ( Come on – Lets cook Buddies ) Entry 11

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Hope you all are enjoying the recipes shared by our non blogger friends . Today am here with another interesting idea being shared by +Aishwarya Srinivasan  . Without any further ado let move on to the recipe entry sent by aishwaraya for my event “Come on – Lets cook buddies”. 

Introduction

Ice-creams are always special to both kids and  adults. Here is a new recipe, Ice cream using cupcakes.This recipe is Perfect for Kids Birthday Party. Kids will love it. It is very easy to make.

 Serving Size : 1

Ingredients

Ice-cream cone – 1 large
Mini Cupcake – 1
Large cupcake – 1
Hot pink Frosting
Jelly Bean – 10 medium size
Sprinkles or Color Sugar

Method of Preparation

  • Take the Icecream cone, fill jelly bean till it reaches 2/3 rd level of cone.
  • Apply little frosting, then place the large cupcake and apply little more frosting.
  •  Place the mini cupcake on top.
  •  Cover the cupcakes using frosting.
  •  Sprinkle Some color sugar or shape sprinkles.
  • Ice-cream Cone is ready.
    
Do Let you friends know about this event and encourage them to take part  Click here for details

19 days left so Hurry !! and send in your entries 🙂

Dhudhi Channadal Ki Sabzi/ Bottle gourd and Bengal gram gravy

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Am very happy in taking part in meenu anuty’s giveaway event @ Homely food or more than that i feel very happy when i try my fellow bloggers recipes and share it here. she has a lovely blog and yummy collection of recipes. Am going cook some of my family favorite dishes from her blog and post it 🙂 Of course all credits to meenu anuty .Today am here with a simple gravy recipe which is very easy and tastes delicious . This is a healthy recipe as it has green veggi and dal in it-” Bottle gourd channadal ”  Here is meenu anuty’s version of this recipe  ( click here ). Lets see all the ingredients needed and method to make this jiffy curry 🙂

Ingredients

1 cup Channa dal (split Bengal gram)
1 cup Chopped bottle gourd (doodhi / lauki)
1 tsp Ginger garlic paste
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds (jeera) 
1 tsp Red chilli pd
1/4 tsp Cumin pd
1 tsp Dhania or coriander pd
1/4 teaspoon Turmeric powder (haldi)
Coriander leaves for garnishing
2 tbsp oil
salt to taste

Method 

  • Wash the dal and soak in water. keep aside for 15 minutes.
  • Pour in the oil into a pressure cooker and add jeera, mustard seeds , asafoetida.. After mustard and jeera splutter’s, add Ginger garlic paste and saute. 
  • Now drain the water and add the soaked channa dal.
  • Add all the dry spices- red chilli pd, turmeric pd, dhania pd, cumin pd and give it a mix
  • Let it cook for 2-3 minutes, now add the bottle gourd and stir them well.
  • Add salt to taste and  2 cups of water.
  • Pressure cook for 10 minutes.
  • Garnish with coriander and serve hot with rice or chapathi.
Tips

  • This can also be made in pot but it takes time cook channa dal and lauki/ Bottle gourd . so pressure cooker makes it easy and ready with in 10 mins.
  • You can also add tomato puree and onion and make this gravy .

Thank you meenu anuty 🙂 we loved this gravy very much .

Sending to Homely Food

Sending to virundhu unna vaanga

Sending to Cook eat burrp and Swathi

Ragi – Moongdal ladoos ( Come on – Lets Cook Buddies) Entry 10

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I Am so blessed today 🙂 Y??? Because today this is not only a event entry but blessing for me from this participant 🙂 As you know the famous blog “Priya’s Versatile Recipes”  whose author is the well known, kind hearted person- +Priya Suresh  aks have sent me her Mom’s special recipe as an entry to my event ” Come on – Lets cook Buddies” . So Sweet of her to share about this event to her mom and her mom has blessed me with an innovative recipe for us 🙂 Now we know why Priya aks come’s up with an innovative and different recipes always- “as mom as daughter” 🙂 . Am so happy and thankful to priya’s aks for the support and encouraging words you have been showering me aks . Am also thankful to her mom for sharing  this innovative recipe 🙂 Let’s know more about this versatile food blogger’s mom 🙂 

Hey Anuty !! We would love to know about you  as we are already a fan of your daughter’s versatile recipes ..n We know every mom is her daughter’s first guru when it comes to cooking  ? 🙂

My name is Shanthi Varma, am a home maker, living in Paris with my husband and my kids. Cooking is one of a stress buster for me and never stopped myself by trying different dishes and brings out my innovations.

We know that you will have so many secret tips with you anuty 🙂 Plz  share at least one tip with us  ?

 To peel the skins of shallots easily drop them in hot water and let them sit for half an hour.You can peel easily now.

Thank you anuty !! It was so nice knowing you 🙂 Lets see the versatile recipe she has got to share with us today 🙂 

Introduction

Ragi – Moongdal ladoos a nutritious,protein packed ladoos prepared with ragi/pearl millet flour and yellow moongdal. Have you ever combined this both together?, even i didn’t thought of this combination before few days, while my daughter asked me a post for her friend Manjula, we talked together for hours and finally we concluded it as this healthy ladoos. This ladoos needs ghee, don’t use milk to for making this ladoos. You can also name its as nutritious balls, make some and feed your kids.

Ingredients

1/4 cup Ragi flour
3/4 cup Yellow moong dal
1/2 cup Sugar
1/4 cup Ghee
2 nos Green cardamoms
Few  cashew nuts and raisins

Method

  • Dry roast the ragi flour in low flame until a nice aroma comes out,keep aside.
  • In the same pan, dry roast the yellow moongdal until they turns golden brown.Let it cool completely.
  • Now take the dry roasted yellow moongdal,sugar,green cardamoms together in a mixer, grind for few seconds.
  • Add the roasted ragi flour and grind again, you can either grind bit smooth or bit coarsely.
  • Meanwhile heat the ghee in a vessel fry the nuts and raisins in it.
  • Gradually add the warm ghee to the grounded powder and make medium sized ladoos from the mixture.
  • Have it anytime of the day.
Really a innovative recipe.. Thank you so much Anuty 🙂 Stay tuned for the next entry of ” Come on – Lets cook buddies” Event.

Ice-cream Cone Cake (Come on – Lets cook Buddies) Entry 9

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Hey friends am back with another interesting entry for the contest “Come on – Lets cook Buddies” . Again its   +Aishwarya Srinivasan  whose sharing a an interesting recipe with us. Do your mom or friend want to take part in this contest ? You can send me their entries behalf of them with a brief intro about them and their recipe But don’t forget to check out the details and rules to take part in this contest :). Hope every one are enjoying all entries more too come don’t miss any recipe as each recipe in different . Thanks to our non- blogger friends to share such yummy and delicious recipes . I thought this is the good way to encourage them  and also try their recipes 🙂 It going to be a marathon and i have to rush and publish all the recipes as am getting so many entries 🙂 Lets move on to the recipe aishwarya has got us for today .. Belated B’day wishes to Aishwarya’s daughter 🙂

Introduction

Wooo Hooo !!!! :):):) Its time to celebrate My Daughter’s 3rd Birthday.. Its Party  Time. I made this special recipe for her school Birthday Snack. All of her friends loved it  very much.
  This is the best Ice-cream for Winter.

Ingredients

Mini Icecream Cone – 24
Vanilla Cake Batter – 2 cups
Hot pink Frosting (Dark pink frosting) – 1/2 cup
Sprinkles – Few
Color Crystal Sugar – Few

Kitchen aids Required

Mini Cupcake tray
Aluminium Foil
Knife

Method of Preparation

  • Pre-heat the Oven to 350 F.
  •  Take the cupcake tray, Make sure that  you wrap it with aluminium foil, I covered them fully. Seal the edges.
  •  Make a small holes in the foil parallel to the hole in the tray. Carefully insert the cones into it.
  • Make the vanilla cake batter and add some sprinkles into it. This makes the cake colorful.
  • Using a small spoon, pour the batter inside the cone, till it covers 2/3rd portion. ( approx. 1 tsp)
  • Once it is done, tap the tray gently (twice). Batter needs to settle down at the bottom of the cone.
  •  Bake the cake for 20 minutes. Once it is done, insert a tooth pick into the center. If it comes out clear, the cake is done.
  •  Cool it and apply little frosting. Add Crystal Sugar Sprinkles on top.
  •  Cute little Ice-cream Cone Cupcake is ready.

Variation

You can use chocolate cake with chocolate frosting for your Son’s Birthday Party.

Click here for the details of “Come on – Lets Cook Buddies “ event

Announcing Home Bakers Challenge

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We are a group of friends who love baking have joined hands together. Our motive is to learn and excel in baking, helping each other. One fine day, we were discussing about Baking and its techniques and suddenly we got an idea what if we start a group and bake together, so that we can learn things together. Thus this group, Home Bakers Challenge was born. This is how it works, every month one person of the team will suggest a recipe and all the members have to bake the recipe and reveal it on the said date. By doing this we get to learn new techniques and explore the side of baking which otherwise we would not have ventured so. With the support and suggestions from the group members this is possible. Do you find this interesting? Do you love baking? Do you want to learn new techniques? If your answer is yes, then come and join hands with us.
We have created a group in Face book, do join us there, for more information on the group Click here

Bread Dosai ( Come on – Lets cook buddies ) Entry 8

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Another yummy entry by +Aishwarya Srinivasan  .. Thank you aishwarya for sharing such lovely recipes we are thoroughly enjoying them 🙂 Lets see what’s aishwaraya has got to share with us us today 🙂

Introduction

This is also a very easy recipe. It is an Instant Dosa. No need of soaking. Needs to grind to make a batter. Best recipe for making Spongy or crispy dosas.
  





Ingredients

White Bread – 15 Slices
Semolina (Suji/rawa) – 1/2 cup
Yogurt, whisked – 2 tbsp
Rice flour – 1 tbsp
Ginger, finely chopped – 1 inch
Green chillies – 3 to 4
Curry leaves – 8 to 10
Salt to taste
Oil – 2 tbsp + for shallow frying
Water – 1 cup

Method of preparation

  •  Cut the edges of the bread. Add little water on the bread and make it soft.
  • In Mixer or Blender, add suji, yogurt, rice flour, ginger, chilli, curry leaves. Blend it by adding little by little water.
  •  Add wet bread slices and grind it well. Make it as dosa consistency by adding water in between. Add salt.
  •  Heat the dosa tawa, apply oil. Pour the dosa batter and spread it in circular shape. Add little oil.
  • Flip the dosa to other side once it is done.
  • Serve hot with chutney and sambar.

Variation

You can also make Uthappam and Masala Dosa using the same batter.

Snack gourd Rings ( come on – let’s cook buddies) Entry -7

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Hope all are enjoying the event entries :).. Next delicious entry  by +Aishwarya Srinivasan   🙂 Non-blogger’s  to take part in this giveaway event click here  and check the details . I and family are enjoying these yummy recipes  🙂 .. An lovely surprise giveaway is in search of a yummy and delicious recipe .. . Tell your friends not to miss this chance to showcase their culinary art and  have fun taking part in this event 🙂 . 

Lets move on to today’s recipe by +Aishwarya Srinivasan   🙂

Introduction 


My Mom used to make this recipe also. It is a Bajji recipe but it looks like onion rings. It will be crispy outside and if u eat, it melts in your mouth. You could not find the taste of snack guard.

Ingredients


Snack guard – 1 medium
Besan – 5 tbsp
Rice Flour – 1 1/2 tbsp
Baking Soda – 1/8 tsp
Salt – to taste
Red chilli Powder – 1/2 tsp
Water as needed.
Oil for deep frying

Method of preparation

  • Wash the Snack gourd, cut it into two halves  and remove the seeds.
  •  Cut the snake guard into small thin 1/2 inch circular rings.
  •  Sieve besan, rice flour, baking soda, salt, chilli pd.
  •  Make this batter as idli batter consistency.
  •  Dip the rings into the batter and deep fry in oil.
  •  Strain the oil and place it in tissue paper.
  •  Serve hot for snacks.

Variation


You can also make bajji using Chinese Okra  (Peerkangai) .

Snack Gourd Paal Kootu (Come on – Lets cook Buddies ) Entry -6

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Thank you to all my blogger friends for encouraging words  you have been showering for my event . There is so many recipes being poured in my mail everyday . Have lots of recipes in my hand to try already 🙂 Will re-post each and every entry giving all credits to the non blogger who are sharing lovely recipes in my blog . Thank you so much to all keep supporting this event and enjoying all the entries shared by our very kind non blogger’s  :). It’s really going to be tough for me and the judges to select a winner as the contest is filled with so many yummy recipes .. All my reader stay tuned more yummy and innovative recipes is to come for this contest 🙂

Now lets come to today’s entry … She is rocking in this contest with so much of enthu but there are many more entries to come 🙂 . Once again its +Aishwarya Srinivasan  with a delicious entry for the contest . Enjoy her recipe dearies 🙂 Over to her ..

Introduction  

This is my favorite recipe. It gives more taste if u use young snack guard. My mom Prepares this dish so yummy. I dedicates this recipe to my mom.This recipe can be serve as a side dish for Hot Poori or Chapati and u could also serve it as a dessert.

Ingredients

Snack guard – 2 medium
2% Milk – 3 cup
Jaggery – 3/4 cup
Coconut – 2 tbsp
Cardamon powder – 1/8 tsp
Saffron – a pinch
ghee – 4 tbsp
Cashews, Almond, Raisin, Urad dal – For Seasoning

Method of Preparation

  •  Cut the Snack Gourd into two halves and remove the seed.
  •  Chop into small pieces.
  •  Heat the pan , add some ghee and then add chopped snack guard, saffron and milk. Stir it occasionally.
  • Cook on medium heat. The mixture can stick at the bottom.
  •  Cook it well till the snack gourd becomes very soft.
  •  Once it comes to semi solid state , add jaggery, coconut, cardamon pd.
  •  Switch off the flame, When it becomes thick .
  •  Take another vessel, add some ghee. Fry chopped cashews, Almonds, raisin, urad dal  and pour it on top.
  •  Serve hot or cold.

Urad dal gives an extra flavour to this recipe.

Variation

You can use White and Yellow Pumpkin also to prepare this  paal kottu.