Recipes

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

3 minutes Milk peda

December 13, 2012 By manjulabharathkumar@gmail.com

I love milk peda’s and made these peda’s for first time for diwali and it was a great hit.. Now we had invited some of our friends to our home and it was a sudden invitation i was thinking about what to do for dessert then thought that peda’s must be perfect … Easy to make and tasty too. All you need is 3 ingredients and microwave for 3 minutes and your yummy peda’s will be ready to taste ..

lets look for simple ingredients to prepare these simple peda’s

Ingredients

1 3/4th cup Milk powder (I used Low Fat)

1 can sweetened condensed milk (14 oz.),

1 tbsp. butter, at room temperature

1/4th tsp. cardamom/elaichi pd

few strings saffron (soak the safforn strands in little warm milk for 5 mins and then use)

Method:

Whisk together milk powder, condensed milk n cardamom pd (you can use a ladle or fork to whisk).
Add butter n whisk again for a min.
Stir in the saffron n mix well . Now microwave this mixture on high for 1 min give it a stir and again microwave for 1 min .Repeat this process for 1 more min.. Remove, let it cool slightly, so that you can handle it with your hands.
Grease your hands a bit with ghee and make equal portion of the peda mixture for turning them it balls or discs shape . As Christmas is nearing i shaped my peda’s to a snowman , gingerbread men and Christmas tree using a cookie cutter..
If the peda mixture is too loose and you are having difficulty shaping them you can add some more milk powder to get the right consistency
You can store these peda’s but it becomes too dry….I would say prepare these instant peda’s in no time and make them fresh don’t store them ..

Eggless wheat flour sugar cookies

December 11, 2012 By

It was my turn to make snack for the children’s at my daughters school for over 10 kids and her mam already told me to bring cookie’s .. As we are pure veggies i had to bake egg less sugar cookies … I made these sugar cookies with whole wheat flour to increase the nutritive value as it was for kids.. Making these cookie’s are really easy and the best part is you don’t have to refrigerate the cookie dough before making cookies.. You can mix up all the ingredients , roll them , shape them and bake them in one go..

I made these cookies before for my daughter’s school snack which was pumpkin shaped as the class theme was “Pumpkin cookies” :)..
Now the theme was ” good night moon” so i made star shaped cookie’s… Lets see the ingredients and method for this scrumptious cookie’s

(Adapted from my diverse kitchen)

Ingredients:

1 cup all-purpose flour
2 cups whole wheat flour

1 cup sugar
200 gm butter, softened at room temperature
3 to 5 tbsp milk
1 tsp vanilla extract
1 1/2 tsp teaspoons baking powder
1/2 tsp teaspoon salt

Method:

Beat the sugar and butter together in a bowl, with a hand mixer, till smooth and fluffy.
Add the milk and vanilla extract and beat until combined. Set aside.
In another bowl , sift together the flours, baking powder and salt.
Add this to the wet ingredients in batches, and mix well by hand till combined.
If the dough isn’t quite coming together, add a tsp or so of milk and knead.
Do not be tempted to add too much milk or knead more than necessary to bring the dough into a ball which can be rolled out, as your cookies will become tough.
Roll the dough out uniformly till just about 1/4″ thick. Cut out cookies and place them on the cookie sheets.
You can place them quite close to each other as the cookies will not spread out or puff up much.
Bake them at 180C (350F) for 10 to 20 minutes, depending on the size and thickness of your cookies.
When done the cookies must still be pale and just beginning to turn golden at the edges.
Let them cool on the tray for about 5 minutes and then cool completely on a wire rack.

Store these cookies in an airtight container .. I decorated my cookies with some frosting and sprinklers … You can even decorate these cookies with royal icing ..Before frosting these cookies they have to cool completely..

Cheerios Raisin cookies

December 8, 2012 By manjulabharathkumar@gmail.com

I bought honey nut cheerios for my daughter and thought she will finish them soon but i was wrong .. She just had them once and its lying a my pantry like pity thing .. so thought i should try some thing with these cheerios so came up with this recipe .. A “cheerio Raisin cookie” …

Lets see for the yummy ingrdients for making these yummy cookies 🙂

Recipe source : yummly

Ingredients

3 cups Cheerios cereal

1 1/2 cups all-purpose flour

1 1/2 cups sugar

1/2 cup butter softened

1/2 cup Milk

1 teaspoon vanilla

1 cup quick-cooking or regular oats

1 teaspoon baking soda

1/2 teaspoon salt

1 cup raisins

Method

Heat oven to 375°F(180 C) . In large bowl, beat sugar and butter on medium speed until blended. Beat in Milk, oil and vanilla. In separate bowl stir in the sifted flour, oats, baking soda and salt. Stir in the cereal(cheerio) and raisins.

Now combine the liquid ingredient and dry ingredients..The consistency of tis cookie batter must be a little loose and not tight.. It should be scoop-able ..

Drop dough by slightly rounded tablespoonfuls or using an ice cream scoop 2 inches apart onto cookie sheet which should not be greased .I used a round large tablespoon which is like an ice cream scoop..

Bake 10 to 15 minutes or until light brown. Remove from cookie sheet to cooling rack or a wire rack..

Enjoy them with a hot cup of coffee , milk or tea in the morning …

I made these cookies for my daughter’s friend’s @ school 🙂

Tips

No need to use your hands for these cookies as the cookie batter should be scoop-able and you Should be able to drop the scoop of batter on the baking sheet. After dropping do not disturb the batter on the sheet and just bake them, They will spread and from a round shape .. no need to worry about shapes these cookies look really good as such and tastes yummy ..
These cookies are great filling breakfast with milk and kids will love them..

In place of raisins, try dried cranberries or cherries.

Ragi Banana Cake Santa

December 8, 2012 By manjulabharathkumar@gmail.com

Christmas is heading and all the ladies are busy in kitchen to innovate some new recipes … Am here with a new recipe too … Healthy cake which is made out of ragi flour 🙂 yesss this healthy cake is made out of ragi and banana but you’ll never find that its made of ragi flour And riped banana gives wonderful flavour to the cake 🙂

Ingredients

2 ripe Bananas
1 cup All purpose flour
1/2 cup Ragi (Finger millet)
1 tsp Baking pd
1/2 tsp Baking soda
1/2 cup milk ( depends on the consistency .. if u feel the batter is very tight and not flowing then you can add more)
3/4 cup sugar
1/4 tsp Cinnamon pd
3 tsp oil
vanilla extract 1/4 tsp
Whipped cream frosting – 500 g

Method

Sift the finger millet flour, all-purpose flour, baking soda, baking powder and cinnamon twice in a large vessel. Take another vessel and add oil, milk and sugar in it, beat the liquid mixture with a fork or a whisk till the sugar is dissolved.
Preheat the oven to 180°C ( 350 F) for about 10 minutes. Grease a round cake tin with oil or butter.
Add the dry ingredients to the wet liquid mixture little by little and fold lightly making circular motions.
Pour the cake batter into the greased cake tin and bake for 30 minutes or till the cake is done. Check the cake by inserting a clean knife or tooth in it, if it comes out clean the cake is fully baked.

Remove the pan from the oven and let it sit for 5 mins… Then turn the cake pan on another tray and slowly lift the cake pan ..cool this cake on a wire rack ..
After the cake cools down completely slit the cake horizontally in to two layers …Moisture the cake with sugar syrup and frost the cake by spreading the whipped cream frosting in a layer then place another layer in top of it and cover the whole cake with whipped cream frosting ..and decorated the cake as you like …. I Tried to make santa clause …

I added two riped banana’s to the cake so reduced the sugar so the sweetness was a little low,you can increase the sugar level. As i frosted the cake i wanted my cake to be less sweeter so that it balances the taste ..

Looks like a chocolate cake isn’t it … he he but this is the color given by the ragi ..Merry christmas to all!!!!

My First awards

December 7, 2012 By

Hey everyone !!!! Am Happy Happy today know y ??? I received my first awards !!!! The Liebster Blog award is given to me by my co-blogger Preeti from Live your imagination 🙂 Thank u

so much for this lovely award preeti 🙂

Here are the details on receiving this award

Each person must post 11 things about themselves.
Answer the Questions that the nominator sets for you + create 11 Questions for the people you have nominated
Choose 11 deserving bloggers and link them in your post.
Go to their blog and inform them about this.
No tag backs.

ABOUT ME:
I am a very dedicated person .
I love to cook and especially try exotic cuisines …
I love to spend quality time with my hubby and my lil angel.

Now time to answer the questions

1. Describe you in one line?

Am very dedicated ..

2. Why do you Blog?

I love to try exotic recipes and do innovations .. Apart from this i love to cook for hubby who is the great critic of my cooking…..

3. What is your Aim?

My aim for now is to be a successful blogger

4. If you have a Super Power what will you do?

HMMM… I f i have super power i’ll go to India meet my family when ever i want and come back 😛 he he just kidding.. but if i really have super power then i’ll help the needy people 🙂

5. One person whom, you want to be with you all your life, why? (not parents, lover, children)

It would be my husband bcoz more than a hubby he is my Best est friend 🙂

6. The person whom you miss desperately, why?

my Dog , his name is tommy 🙁 he is in india

7. Most memorable moment in your life?

when my lil angel was born

8. Social Networking in your view?

Its fun .. we get to know so many ppl and make friends 🙂

9. Do you believe in Love at first sight? if no why?

No not at all.. how can any one just love at first sight just by seeing his outer beauty .. I believe tat u can only love if you spend time with each other and talk to each other 🙂

10. One thing you like to change about yourself?

I think i have to be little stronger

11. Your views on my Blog?

Your Space is really wonderful 🙂 Thank you so much for sharing this chweet award with me preeti

There is one more award being shared by my co- blogger

This sunshine award shared by Bhavana bhagri from “From my rasoi”.. Thank u so much for tis cute sunshine award bhavana.. She has a very cute space with finger licking recipes .. do visit her blog..

Rules:

If you are nominated you must include the link in a blog, linking to the person/blog that nominated you.

You must answer some questions and nominate 10 fellow bloggers and link their blogs in your post. Let the people you have nominated know that you have nominated them!

Now as per the rules….these are the Questions!!!

1. Who is your favorite philosopher?

I am not big fan of philosophy

2. What is your favourite number?

Number 8

3. What is your favourite animal?

I like dogs

5. What are your Facebook and Twitter URLs?

shhhhhh…….. (its a secret i’ll tell u in person)

6. What is your favorite time of day?

When am with my daughter and hubby

7. What was your favourite vacation?

Our trip to Niegra falls

8. What is your favorite physical activity?

Playing Shuttle/ badminton with my hubby

9. What is your favorite non-alcoholic drink?

All time Fav Coke

10. What is your favorite flower?

Rose is my fav flower

11. What is your passion?

Of course cooking is only passion now 🙂

Am going to share both the awards with my wonderful co blogger ‘s who are having amazing space and fantastic recipes..

Here comes the list of Bloggers who deserves this Award.

Yashodha – yashodha’s kitchen
Ramya- Lemon curry
shree – Just cooking N baking
Saranya -Sarani’s Kitchen
Swomya – sowmaya’s kitchen
sandhya ramakrishnan – my cooking journey

Peanut Butter ice cream

December 6, 2012 By

I love ice creams … some ice creams use eggs, And since you have to cook the ice cream mixture in that case, As you all know am an veggie I’ve been trying quite a few quick ice cream recipes.

I thought to look up recipes for Reese’s ice cream, and I came across this one. Two great things…it comes together quickly and it’s egg free (no cooking!). Taste wise? Let’s just say that I’m thankful that I have the little ice cream cone ‘s on which i can top this cream and have these yummmy cool treats !! 🙂

Lets look for the simple ingredients to make this easy peasy ice cream…

Ingredients

1 cup creamy peanut butter
1/2 cup pd sugar
1 cup whole milk
2 cups heavy cream
1-1/2 tsp vanilla extract
2-3 chopped walnuts

Method

In the bowl of a stand mixer or you can use a hand whisk, add the peanut butter and sugar and beat the mixture for 2 minutes until it’s very smooth. Add the milk to the bowl and mix everything slowly for another 2 minutes, until the sugar is completely dissolved. Add the heavy cream, walnuts and vanilla extract and beat the mixture on slowly for another 2 minutes, until the ice cream base is well-combined. Chill the mixture in the fridge for an hour.
Take the ice cream mixture out of the fridge, give it a quick stir to make sure nothing settled and add the ice cream to your ice cream machine if you have one , and churn the mixture according to your manufacturer’s instructions If you don’t have a ice cream machine then simply cover and freeze them ..i don’t have a ice cream machine so i just freeze them till they got set (may be 2 – 3 hours) . . I topped them on an ice cream cone and drizzled some chocolate syrup on it and at last a cherry on top….Enjoy!

Variation’s in serving :

Peanut Butter cups

Peanut butter KULFI :

Madras Donuts ( Medu vada)

December 2, 2012 By manjulabharathkumar@gmail.com

Hello everyone !!! This will be my second challenge in SNC and am super excited .. As you all know there is an event going on Divya pramils space YOU TOO CAN COOK .. The event is all abt two teams north and south team ..A member from north team and a member south team will challenge the opposite team members and opposing teams have to post the same recipe on their Blog .. this takes place every month .. The idea of this event is that we learn so many different recipes from north and southern part of India .. Hats off to divya for this great idea .. click here to partcipate

An update on whats going on till now

Challenge 1- october month’s challenge

North team Host shruti dhingra from ” shruti’s rasoi”- Bhel puri
South team Host divya from “Divya’s culinary journey “- Mysore pak

WINNER
NORTH TEAM

Challenge 2- November month’s challenge

North team host Pallavi from “cook -eat- burrp” – Gulab jamun
South team host Yashodha from “yashodha’s kitchen” – Adhirasam

WINNER
yet to be announced- fingers crossed 😛 Its like waiting for exam results ….uffff

and now

Challenge 3- December months challenge

North team Host Meena from ” Random rambling ” – Misal pav click here
South team Host Sherin from ” Kuk’s kitchen” – Medu vada click here

Last challenge we made Adhirasam which was really tasty sweet.. It was tricky but tasty too 🙂 good thing is that this time we have a ” stater” challenge n not a sweet again …cheers north team !!! 🙂

As am from north team i had to prepare medu vada which is one of my favorite . Thanks to sherin for such an awesome recipe ..I loved to have sambhar idli and sambhar vada back in chennai , but didn’t think aboutt trying them on my own from scratch.. This is the first time i tried medu vada at home and wowwy zowwy it was much better than we get in restuarent .. i enjoyed while making this medu vada … especially when i shaped them .. it was so much fun for me and a big thanks to my hubby for waiting patiently till i took my pics :)..

Medu vada is a traditional favorite of south india that features not just in everyday cuisine but is also an indispensable part of the menu on festivals and puja days. Let look for the ingredients and method to prepare this delicious stater …

Ingredients

1 cup urad dal (split black lentils)
5 to 6 black peppercorns (crushed)
8 to 10 curry leaves (kadi patta)
1 tsp cumin seeds
1 tsp roughly chopped ginger
1 tsp finely chopped green chillies
1 tbsp Rice ( optinal – if u like your medu vada a little crispier then do add )
Asafoetida a pinch
salt to taste
oil for deep-frying (I used olive oil )

For Serving
coconut chutney
sambhar
Rasam

Method

Soak urad dal and rice for 2 hour at least . Drain water and keep aside (I drained the water completely and then sprinkle little by little while grinding in a blender , doing so you can be sure of the quantity of water).Now grind it to a fluffy textured batter sprinkling water now and then. Don’t add much water as the batter will become runny.NOTE:Grind the batter with just enough water to make a soft but not watery dough – as it is the consistency of the batter that determines how soft and shapely the vadas turn out, and of course how many compliments you reap! after all, ‘medu’ means soft, and the wadas must live up to the name..

Once the batter is ready, add chopped onions, jeera, pepper, curry leaves, chillies,asafoetida and required salt to the batter, mix well and keep aside. NOTE- don’t add salt will grinding as your batter will go runny …

The batter should be thick.Heat oil in a kadai. Take a aluminium foil or cling rap or banana leaf slightly greased with a drop of oil. Wet your right hand, then make a small ball out of the batter and pat it on the banana leaf . Now make a hole in the middle and carefully transfer it to the kadai -This needs a lot of practice .. I felt using hand is more comfortable than using a banana leaf or foil .. so used my hands to make the shape..

You can also make use of Donut maker which is available in the market for perfect shape

Making vada Shapes using donut maker:

Fill the donut maker with batter. Hold it over the hot oil . Now with your thumb push down the lever/knob and the hole at the bottom of the donut maker opens to let the batter out. Keep your thumb pressed down for as long as you need – this depends on how big you want your vadas. The longer you hold the lever down, more batter comes out and vada becomes bigger. Hold the lever down for a short time to make smaller vada’s.

Pic Courtesy : Google

Fry the vadai in medium flame, turn over to other side once it becomes firm. Take out and drain it in a tissue once it becomes golden brown on both sides.

NOTE

If you are grinding the dal in mixie or blender just like I did, the use pulse .
For more quantity always use grinder else the heat generated while grinding in the mixie will not make the vada’s fluffy.
Always grind the batter smoothly into a fine paste, the batter should resemble like a butter cream icing, else the vada’s will become hard and rubbery.Avoid adding excess water while grinding.
If by any chance the batter turns runny just add a tbsp of rice flour.
Check oil temperature before dropping the dumpling, sometimes if oil is too hot it might burn the vadai’s.
Getting the perfect shape requires a little practice.. .But the basic trick is to wet the hands liberally and then hold the vadas to make the shape.
Always add the salt after grinding it will make your batter runny if added while grinding ..
Make the vada’s as soon as the batter is made, as they might absorb too much oil if left to ferment. Also, don’t forget the hole in the center which is what makes it medu wadas..
Next important thing is fluffing up the batter. Beat the batter well with hand to incorporate air and make the batter fluffy. The fluffy batter gives softer vada. To test the fluffiness of batter, drop a portion of batter in a bowl of water and observe the batter. If the batter sinks then it is not fluffy enough and beat the batter for some time and test it .

Variations

Things we can do with leftover vada’s

Thayir vada or dahi vada

The hot deep fried vada’s are first dipped in water and then transferred to thick beaten yogurt. For best results, the vada’s have to be soaked for at least a couple of hours before serving. To add more flavor, it can be topped with coriander or mint leaves, chili powder, crushed black pepper, chaat masala, cumin, shredded coconut, green chilis or boondi. Sweeter curd is preferred for making this chaat .A combination of coriander and tamarind chutneys are often used for garnishing ..

Sambhar vadai

In a serving plate arrange a the medu vada’s and top them with piping hot sambhar … Garnish them with some chopped onion and ompodi.. You can make the vada soft by dipping in the water and then topping them with sambhar and then they are ready to go..

Rasam vadai

In a bowl same as sambhar vadai Immerse the vadai in piping hot rasam..

Payasam vadai

You can even dip them in payasam and have sounds weird but it will taste good

Sweet medu vadai

Some people have these medu vada with banana, sugar and dizzle ghee on it..

Variation -Cabbage Medu Vada

I made this yummy cabbage medu vada by just substituting cabbage instead of onion .. They really tasted good and for people who don’t have onion you can substitute these vada’s with cabbage….

My hubby was delighted to have such an yummy medu vada 🙂 Thanks SNC ( Divya pramil) for tis opportunity ..completing this months challenge successfully 🙂 and now .Looking forward for more such yummy recipes from south team for next months challenge …

Banana malpua topped with Rabdi

November 30, 2012 By

Make this simple and tasty treat on any occasion… i know every sweet tooth will like this variety malpua .. Tried malpua’s using banana .. yummm … it was super soft than the original malpua … more over the rabdi add so much of flavor and yummm factor… sinfulll treat !!! 🙂

lets look for the ingredients and method of this delicious dessert..

Ingredients
For Batter
1/2 cup Whole Wheat Flour
1/2 cup All-Purpose Flour or maida
1/4 cup Sooji (Semolina)
1 big one mashed well Banana
1 1/2 cups Milk (add more or less depending upon on how thick it looks)
1/2 cup Sugar

For Sugar Syrup
11/2 cups Sugar
1.5 cups Water
For Garnishing
Pistachios
Rabdi ( You can refer my Rasmalai for Rabdi recipe click here)

Method

Mix all the ingredients under For batter . Add milk little by little after adding 11/4 cups by eyeballing it. The batter should not be very runny, it should be little bit thicker than usual dosa batter. Basically, when you pour a ladle in oil, it should hold shape of a circle and not run.
Keep it aside for 1 hour .
Prepare sugar syrup of 1 string consistency by mixing water and sugar..
Keep it warm (not hot) when you are ready to fry malpuas.
Take a small pan and add enough oil to be able to fry malpuas (make sure take u have enough oil so tat when malupa’s are they rises up in the oil).
Once the oil is hot, slow the fire and keep it that way as we want to fry these malpuas in medium heat .
Now, take a ladle full of batter and try to pour it in a circular form in the middle of your pan (. Make sure, it is not too thin, or else it will break apart. Let it be thick .
You will notice that it will slowly come up. Let it cook on both sides for about 1-2 min (depending on how hot your oil is).
Please do not turn the malpua multiple times, so remember you flip only once.
Once it is golden brown, drain it properly and dip it directly in the sugar syrup (if your malpua has lot of extra oil, then drain them in a paper towel).
Let it be in the sugar syrup for about 5-10 seconds and remove it.
Serve it warm (warm is good as it has syrup or else the syrup will crystallize) garnishing with some sliced or chopped pistachios. I topped these banana malpua with rabdi and drizzled some chocolate syrup on it..

sending tis to sharan’s samayalarai

sending to siris food

sending to lemon kurry

sending to yashodha’s kitchen

sending tis to cookbookjaleela

Thai pineapple Rice

November 29, 2012 By

Thai Pineapple rice is pretty easy to make and after the preparation work was done the results were fantastic. The finished dish was so vibrantly colorful as you can see the vibrant yellow color and the curry gave it an amazing aroma. The curry and chillies added the perfect amount of heat that was balanced by the pineapple and the raisins while the cashews added a nice contrasting texture…

Ingredients

1 cup chopped pineapples
1 1/2 cups Steamed Rice
1/4 cup coconut cream or thick coconut milk
1 onions, chopped
2 green chilli , chopped
1 tbsp raisins
1 tbsp toasted cashew nuts
1 tbsp butter
1/4 tbsp sugar
salt to taste

For the yellow curry paste

1/2 tbsp cumin seeds , roasted
1/2 tbsp coriander , roasted
1 lemon grass , chopped (is the must)
1/4 tbsp grated ginger
1 1/2 red chilli pd , deseeded
1 cloves of garlic
1/4 small onion , quatered
1/4 tsp turmeric powder
1/2 tsp salt

For the garnish
chopped coriander leaves
Method

For the yellow curry paste
Grind all the ingredients to a fine paste in a mortar or a food processor.

For coconut cream

In a heavy saucepan, cover the grated coconut with the coconut water and cream. Bring slowly to a boil, stirring often. Cover with a lid and let cool to room temperature.

Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together, and squeeze out the coconut cream.

The remaining coconut flesh may be air-dried and/or toasted for other uses.

Refrigerate the coconut cream and use within 5 days.

This coconut cream can be used in savory dishes, desserts, and drinks.

Even though i didn’t make use of coconut cream i want everyone to know how to prepare coconut cream..If you have the ingredients readily available in your pantry try to make fresh coconut cream and use for this dish it will taste much better..or an easy way would be If u buy store bought coconut milk just open the can without shaking it you will find all cream from coconut milk will be floating in the top just remove the cream and use it..

Method

Heat the butter in a wok, add the onions and green chilli and fry till soft. Add the yellow curry paste and fry for 1 more minute.
Add the chopped pineapple.
Add the cooked rice, coconut cream, raisins and cashew nuts and stir till all the coconut cream has been absorbed.
Add the sugar and salt.
Spoon the rice mixture into the empty pineapple shells.
Serve hot garnished with coriander. You can serve this with any raita

Tips

You can halve the whole pineapple , scoop the flesh out and serve this rice in a pineapple shell ..

If you don’t have fresh pineapple, canned ones would do, but nothing beats biting into the sweet, juicy, and slightly tangy pineapple that bursts with freshness and flavors.

sending tis to siris food for her 1st anniversary giveaway

sending tis to 60 days in Christmas – divya and priya’s space

sending tis to lemon curry

sending tis to yashodha’s kitchen

sending tis to cookbookjaleela

Sending to seduce your taste buds and spice you life

kadalai kurry Taco

November 29, 2012 By

I made Kadalai curry Kerala spl which my hubby loves to have .. I had some leftover kadalai kurry .. thinking of what to do.. i had double thoughts shd i eat them as they are r shd i try some thing different.. At last made my mind and a fab idea stuck my mind just wanted to infuse this to are well known mexican spl “taco” ..This tasted so yummmmmm!!!

Ingredients
Pineapple salsa – 5-6 tbsp (for pineapple salsa recipe Click here)
Taco shells -2
Tomato ketchup – 2-3 tsp
Taco seasoning mix – 1 tsp
shredded cabbage – 1/4 cup
mint leaves for garninshing

Kadalai Curry- 1 bowl

INGREDIENTS for kadalai curry
Black chickpeas, 1-1/2 cup (soaked overnight or for 8 hours).
1 medium sized Onion, (chopped)
1 tsp red chilli pd
2 tsp dhania pd
1 tsp cumin pd
1/4 tsp garam masala
1/4 tsp turmeric pd
Salt as per taste.
2 Dried red chilies (optional)
1 tsp Ginger-garlic paste,
1/2 cup coconut milk
1 tbsp oil

PREPARATION (kadalai curry):
Cook the soaked chickpeas with some salt and keep aside. I used a pressure cooker for up to 3 whistles to cook the chickpeas. Dice the onion finely. heat oil in a pan. . Once the oil is hot, break the dried red chiles, and curry leaves into it and fry for a few seconds. Add the diced onions, ginger garlic paste and sauté for a few minutes until the onions turn translucent. Now add all the dry spice, salt and mix well.. Add the boiled black chickpea with a little amount of broth (broth here refers to the water used for boiling the chickpea) . Let them come to boil and add the coconut milk to this.. Let it cook for 10-15 minutes until the desired thickness is reached. Garnish with chopped cilantro and serve hot with rice, chappathis, idlis, dosas, or appams.

Assembling of taco:

Heat the taco shell as directed in the box .Place the taco shell in an oven proof tray and I had to heat my taco shell for about 45 seconds on high in a microwave till warm..Heat the kadalai curry as well on the stove till most of the moisture evapourates….

First take a taco squeeze small amount of ketchup in it and the fill them with the prepared kadalai curry.. Then top them with the prepare Pineapple salsa and then some shredded cabbage . Season them by sprinkling a pinch or two of taco seasoning mix. squeeze some more ketchup on top . If want you can even top them with some cheese… Garnish them with mint leaves….

our delicious “Kadalai kurry Taco” is ready to serve !!!!