come on - let cook buddies event

Hi buddies !! here i am with the last recipe for my event 🙂 and am so happy to share that this recipe is shared  by a well known blogger’s mom. First of all would like to thank all for the kind words of encouragement you been showering via your comments 🙂 . I would like thank all the participants who have been working hard for this contest and am glad that all have enjoyed taking part in this contest in my blog for Non blogger’s ” Come On – Lets Cook Buddies ” . Thank you for sharing all the lovely recipes which i have tried already and so happy to taste all your yummy dishes its really hard to judge the winner as i liked all the recipes 🙂 Bcoz my lappy crashed  , i lost the pics i had taken  of my tried recipes from this event 🙁 so my apologies to all participants i  was able to save only few pics which i will share while posting the round . Even though i am not able share all pics i just loved to try all your recipe and will surely try in future again and repost it when possible 🙂 Thanks a lot for being Patient and waiting for this day 🙂 

Now moving on to today’s recipe 🙂 Today am so happy that my first event was  a great hit and every one enjoyed our non – bloggers recipe which was very new and innovative 🙂 Today am here with the last recipe shared for this contest.. she is one such non blogger who is a great mom of a lovely blogger 🙂 Yes its +Sangeetha M ‘s Mom  suriya anuty 🙂 Thanks +Sangeetha M  for sending me your mom’s recipe its was really a delicious recipe 🙂 Now without further ado  Lets know  more about this Lovely blogger’s Mom 🙂

Hi anuty !! We know you daughter is an amazing blogger..Plz tell something interesting about you ?? 

 I am Suriya. Mom of two beautiful daughters and my elder daughter is known to you all as a blogger, +Sangeetha M  of Spicy treats. I came to know about Manjula’s event through my daughter sangeetha. When she told me about this event i was more interested to share my recipes. I don’t know more varieties and multi cuisine recipes like my daughter. Here i want to share one quick, easy and healthy rice recipe, Minty Cabbage Rice which is perfect for your lunch box with some papad or chips or vegetable stir fry.

ME : So kind of you anuty thank you 🙂

So now lets move on to the cooking tip and the recipe which suriya anuty has got for us today 🙂

Cooking tips:

Try using the used lemon/lime peel to wipe your kitchen sink to remove the grease or oily tint. lemon is a natural disinfectant and also it leaves nice pleasant smell too.

Introduction

Minty Cabbage rice, very flavorful and quick recipe. Cabbage is rich in fiber content and it helps to reduce the body fat and by means its helps to reduce blood glucose level also. Being a diabetic patient i used to include all fiber rich vegetables n whole grains in my diet regularly. This cabbage is one constant veg which we include it regularly atleast twice in a week in any form. This time for a change i made this rice for Manjula’s Event.

Pic courtesy – +Sangeetha M – (Author of spicy treats)

Ingredients

Cooked Rice    1 cup
Cabbage    1/2 cup or 3/4 cup finely chopped ( i used 3/4 cup like more veg in rice)
Onion     1 small (thinly sliced)
ginger garlic paste   1/2 tsp
Green chillies   2 no.s finely chopped
mint leaves     1 tbsp finely chopped
coriander leaves    2 tbsp finely chopped
Turmeric powder   1/4 tsp
Garam masala powder   a generous pinch
salt    to taste
oil     2 tsp
mustard seeds   1/4 tsp
cumin seeds   1/4 tsp
fennel seeds    1/4 tsp

Method

• Heat oil in a pan/kadai, add  mustard seeds, cumin seeds, fennel seeds and wait till it pop up.
• Then add onions, green chili, coriander leaves, mint leaves and saute for a minute.
• After that add ginger garlic paste and saute till raw smell leaves.
• Now add cabbage and turmeric powder and saute till cabbage cooks but not soft it should be bit crunchy.
• Then add cooked rice, enough salt and stir fry for 2 minutes.
• Lastly add garam masala and toss well and switch off the stove.
• Now the minty cabbage rice ready to serve.

Note


* if u want u can also add 1/2 tomato and saute along with onions.
* or lastly add some lemon juice and serve.

Once again thanks to all participates who took part in my event ” Come On – Lets cook Buddies” 🙂 I’ll  soon come up with the round up and announce the winner 🙂 Thanks to all my readers and participants for making this event a hit  🙂

Today am very happy to share an entry for my event “Come on – Lets cook buddies” . This entry  is shared by a dear blogger’s mom so am blessed that all my blogger friends mom have been a part in this event . As u all will surely be knowing this famous blogger. She is having such an wonderful blog.. Yes it +Priya R  of ” Cook Like Priya” mom Rebbaca anuty who is going to share an delicious and mu favorite recipe .
Lets know more about the verstile blogger’s mom 🙂

Hi  anuty !! We all know you daughter is an amazing blogger and a wonderful cook .. Now we would like to know about you.. Tell us some interesting things about you ?

Hi Manju, I am so happy to visit your blog and to see so many lovely recipes. When I first got married I did not know how to cook and I had many failed attempts in cooking. Back then we did not have any computers and blogs to get recipes but learnt things the hard way. Being a homemaker for 34 years, cooking and exploring different cuisines are a personal interest and my children have been a support to try new recipes. From being a pure vegetarian, I moved to cooking non-vegetarian dishes for my husband and now I also relish having them.  

Thank you anuty and nice to know about the wonderful cooks mom  🙂 Now lets Move on to the cooking tips and recipe which Rebacca anuty is going to share with us today 🙂

Over to +Priya R  Mom  Rebacca Anuty 

Cooking Tip

• To make thick coconut milk, instead of adding room temperature water add cold water to the grated coconut and grind them in a mixie to form a thick paste, later strain them to extract thick coconut milk. There are 2 benefits in doing this – one is the coconut milk will remain fresh for long and also the mixie motor will not get hot.
• While storing green chilli in refrigerator remove the stem and store in a plastic bag/ container.They will remain fresh for long.

Introduction

The recipe that I am sharing with you today is our household favorite and this dish is staple once every week. Since I knew that you love Kara Kuzhambu, I am sharing this recipe with you.  I am so happy that one of my recipe is getting featured in the online web, thanks to you.

Me : Wow that’s so kind of you anuty 🙂 thanks for sharing my favorite recipe 🙂

Serves – 2 generously

Cooking time – 30 mins

Cuisine – South Indian

Ingredients

Brinjal – 3 large
Drumstick – 1
Big pink onion – medium sized – 1
Tomato – 2 ripe
Tamarind pulp – 1/3 rd cup
Garlic pods – 5 medium
Curry leaf – 1 spring
Coriander leaf – to garnish
Salt to taste
Oil – jingly oil – 3 tbsp
Coriander powder – 1 tbsp
Red chilli – 1 – 1 and ½ tsp (depending on spice level)
Turmeric – ½ tsp
Cumin powder – ½ tsp
Pepper cons – 10-12 nos
Fenugreek – 2 tsp
Jeera – ½ tsp
Mustard seeds – ½ tsp
Hing – a pinch

Method

• Heat a pan with oil and add the whole spices one by one starting from mustard seed wait for it to splutter, then add pepper cons, whole jeera, fenugreek, hing, sauté for 10-20 secs. 
• Add garlic and then onions sauté till the onions sweat, add tomatoes and sauté cook covered until they turn mushy, this will take 5 minutes. 
• Now add the masala powders starting from turmeric, red chilli, jeera, coriander and salt, sauté till it forms a thick paste. 
• Bring down the flame and let it simmer until it forms a thick paste and oil separates. You can cover and cook at this stage.
•  This will take 3-4 minutes. Then add the vegetables sauté well and add ½ cup water and bring to a boil, then simmer and let it cook with a covered lid for nearly 8 minutes until the vegetables are fully cooked. 
• Now add the tamarind pulp and mix well. In case the curry is too thick add little water. 
• Let it simmer on low flame for another 5 minutes until raw smell of tamarind goes and check for spice and salt.
•  Once the curry is thick and the spices are right, switch off and garnish with coriander leaves. Serve hot with white rice and appalam.

Notes

•  Make sure tomato is nice and juicy
• Spices are moderate you can add more red chilli if required
•  Jingelly oil will bring out more flavour for this recipe
•  Alternately you can use small onions for more flavour
•  You can also add other vegetables like ladies finger, potato, arbi(yam family), any variety of brinjal or just with more garlic
•   If you are a beginner or in a hurry you can also add sambar powder 2 tbsp and adjust the chilli powder 

Hi friends !! Am back with another delicious recipe shared by one of our favorite blogger’s Mom .. Yes it +Priya Suresh  aks of ” Priya’s versatile recipe”,  her Mom  ” shanthi verma anuty  again with an delicious and yummy recipe for us :)..Thank  you aks for making your mom do this for my event “Come on – Lets cook buddies” :). Am really honored to have a great cook and bloggers Mom here sharing their secret recipes 🙂 Thank you once again Shanthi verma anuty for sending me this delicious entry 🙂 Lets  move on to the recipe 🙂

Over to Santhi verma anuty 

Cooking Tips

 While making pooris, add a teaspoon of rava to retain the puffiness of the pooris.

Ingredients

2 cups All purpose flour
1+1/2 tsp Baking powder
1/2 tsp Baking soda
1 cup Sugar
1 tsp Cinnamon powder
1/4 tsp Nutmeg powder
1/2 cup Strawberry puree
1 tsp Orange Zest
1/2 cup Milk (full fat)
1/4 cup Vegetable oil
1/2 cup Dry fruits (tuttifrutties,cherries,raisins,chopped apricots)

Method 

• Preheat the oven to 350F. Line the muffin pan with paper liners,keep aside.
• Take the flour, baking powder, baking soda, orange zest,cinnamon powder and nutmeg powder in a large bowl.
• Bring the milk to boil,add the dry fruits to hot milk and keep aside.
• Meanwhile beat the suger,strawberry puree and oil until the sugar gets well dissolved.
• Gradually add the dry ingredients to the wet ingredients,gently add in the dry fruits with the milk.
• Don’t over beat the batter, spoon the batter to the already lined muffin pan.
• Bake them in middle rack for 20 minutes until golden brown r or else a skewer inserted into the centre comes out clean..
• Tasty Muffins are ready.

Hi friends !! here i am with another recipe being shared by +bini basheer for my event ” Come on – Lets Cook Buddies” . Lets see what she has got to share with us today 🙂 

Over to +bini basheer 


Introduction 

               Here is my second dish CAULIFLOWER MANCHURIAN/GOBI MANCHURIAN…..The main ingredient is cauliflower. Manchurian is a dish which i always use to prepare at my home and have secured appreciations from almost all family members..As i am a non veg, i use to prepare fish manchurian also…Only difference is fish instead of cawliflower…As I am a great fan of fresh cream and yogurt, i use to add both in which ever dishes it would add to the taste..But in case of manchurian, as we are already using tomato ketchup, we have to be more vigilant with the amount of yoghurt so that the sour taste wouldn’t exceed the limit…From my experience, diluting with water will not work the sour taste if the sour taste goes high….So we must be vigilant with the amount of ketch up..So letz begin..

Ingredients 

 Cauliflower – 1
 Fresh milk cream/milk – 1 large tbsp (tablespoon)
Turmeric powder – 1/8 tsp (teaspoon)
 Bread crumbs (optional, if u want to make cauliflower florets crispy…I didn’t add)
Salt  – 1/4 tsp
Water – 2 cups (large)

FOR BATTER

Chickpea flour –  3/4 cup
All purpose flour/ Maida – 1/2 cup
Corn flour – 1/4 cup
Rice powder – 1 tbsp (optional)
Baking powder – 1/4 tsp
Pepper powder – 1/2 tsp (small)
Chilli powder – 1 tsp (small)
Ginger – garlic paste – 1 tsp
Coriander leaves – 1 tbsp
Sodium bi carbonate/baking soda – 1 pinch
Salt – 1/2 tsp
Water – accordingly for a thick batter


FOR MANCHURIAN SAUCE

Tomato ketchup – 2  1/2  tbsp
Red chilli sauce – 1 tbsp
Soya sauce – 3 tsp
Green chilly sauce  – 1 tsp
Cabbage (shredded into long pieces) – 3/4 cup
Onion (sliced) – 1
Garlic (chopped) – 1 tsp
Ginger (chopped) – 1 tsp
Green chilly (chopped) – 1 tsp
Green capsicum – 1
Red capsicum – 1/2 (optional)
Vinegar or Lemon juice –  1 tsp (medium)
Sugar – 1 tsp
Yogurt – 1 tsp ( optional, add only after checking the sour taste of the sauce)
Vegetable stock – 3/4 cup (use
Chilli powder (kashmiri) – 1/4 tsp (small)
Garam masala – 1/8 tsp (small)
Cornflour – 1 tsp
Oil – 1 1/2 tbsp
Salt – add accordingly


FOR GARNISH

Coriander leaves (chopped) – 1 tbsp
Mint leaves (chopped) – 1/2 tsp


Method 

PREPARATION OF FRIED CAULIFLOWER FLORETS

•  Separate the florets of cauliflower and wash it well.
•  Mix fresh milk cream/milk, turmeric powder and salt with 2 cups of water in a vessel and let it boil
•  When the water starts boiling, add the cauliflower florets and simmer for 10 minutes.
•  Off the flame and remove the boiled florets from the vessel and let it cool.
• Mix the ingredients for batter and prepare a thick batter.
• Heat oil in a a deep bottomed fry pan..
• Dip the cauliflower florets in the batter and cover it with bread crumbs (if you need) and deep fry all the florets in oil and keep it aside.

  PREPARATION OF MANCHURIAN SAUCE

• Heat oil in a pan
•  Saute chopped ginger, garlic and green chilly for 1 minutes in medium flame.
•  Saute onion and capsicum till onion becomes light brown.
•  Add shredded cabbage and saute well for 1 minute
•  Add chilli powder and garam masala and mix well.
•  Add tomato ketchup, chilli sauce and soya sauce in low flame and saute well for 2 minutes.
•  Add green chilly sauce and mix well
•  Add chilli powder and garam masala and mix well.
• Add vinegar or lime juice. Mix and saute well.
•  Add sugar. Mix well and cook for one minutes.
•  Check the sour taste and add yoghurt and mix well. (If the gravy has enough sour taste, avoid yoghurt. I added)
•  Mix cornflour in vegetable stock and add it to the gravy in pan and mix well until it thickens.
• Check the salt and add if you need.Off the flame.
• Add fried cauliflower and mix well.
•  Simmer the entire curry for few seconds..
• Garnish with chopped coriander and mint leaves.

You may serve this mouth watering recipe with chappati or naan or sweet bread or paratha or anything… I have tried with chapati and sweet bread….Taste was awesome.. You guys also try this dish when u get time…

Hi friends !! Here in am with an delicious recipe shared by +Sneha Jain  for my event “Come on – Lets cook buddies” :). Lets quickly move on to the delicious recipe sneha has got for us today 🙂

Introduction

 Delicious, crunchy, and nutty peanuts are one of the popular oil seeds known to human kind since ancient times. The nuts are enriched with many noteworthy health-benefiting nutrients that are essential for optimum health. They are actually legumes but have almost all the qualities that true nuts like almonds have

Peanut chutney is a good substitute for coconut chutney & can be stored & used when nothing is available as side dish.

Ingredients (For jeera rice)

Ingredients  (For Peanut Podi )

1 cup Ground nuts
10 Dry chillies
1 tsp Cumin Seeds
1 tsp Urad dal
2 tsp Dry coconut powder
Few curry leaves
2 pinch Asafoetida
Salt to taste
1 tsp Oil

Method of preparation ( For jeera rice)

• Add all ingredients in a vessel & pressure cook for 4 whistles. Steaming hot Jeera Rice is ready..

Method of Preparation (For Peanut Podi)

•   Roast ground nuts on medium flame, peel off  the skin and keep aside.
•  In a pan, heat oil & fry red chilli for 1minute, add cumin seeds, Urad dal, asafoetida, curry leaves & fry for 2 mins.
• Cool the ingredients completely . To this add groundnuts, dry coconut powder & grind to a powder (finely or coarsely as per your wish).
•  Serve with idli, dosa, hot rice with Ghee or on khankara.

Here I have made steaming Jeera rice & mixed the podi with hot ghee. Just YUMMM !!!!

Hi friends !! Here i am with another delicious and yummy recipe being shared by +Sneha Jain  for my event “Come On- Lets Cook Buddies”

Introduction 

The world is going pasta’s & pizzas now ! Pasta is a type of noodle and is a staple food of traditional Italian cuisine. It comes in a number of shapes and varieties. Here we are going to make Italian pasta with NO Ginger NO Garlic & without underground vegetables !

Ingredients

2 cups Pasta
4 cups Water for boiling pasta
1 tsp oil & salt to taste (while boiling pasta)
½ cup chopped green beans
½ cup chopped bell pepper
½ cup chopped cabbage
Few spring onion leaves chopped
2 tbsp chilly sauce
1 tsp soya sauce
1 tbsp all in one sauce (optional)
1 tsp pepper powder
Red chilly flakes (adjust to taste)
Salt (adjust to taste)
1 pinch ajinomoto
 1 pinch dry ginger powder
 2 tbspn Oil

Method Of Preparation

•   Boil the water to one boil & then add pasta, oil & salt. Boil the pasta until completely cooked & drain the water. Allow the pasta to cool.
•    In a frying pan, heat oil & sauté beans for 2 mins, now add bell peppers, cabbage & fry again for 2 mins.
•  Now add chilly sauce, soya sauce , all in one sauce, pepper powder, ajinomoto, dry ginger powder and mix well for about a min.
•   Add the pasta & mix carefully. Top it with chopped spring onion leaves & red chilly flakes .
•    Serve Hot with Manchurian and enjoy !! .

Here i am with another yummy and delicious recipe being shared by  +Sneha Jain  for my event ” Come on – Lets cook buddies”. Lets move on to the delicious recipe without further ado 🙂

Introduction

Manchurian being a Chinese appetizer, we gonna follow our blog name & give it a desi turn.

Ingredients 

 2 Cups Cabbage (chopped finely)
 2 Chopped Green Chilies
 1 Cup Chopped Spring Onion leaves
 4 tbsp Maida
 2 tbsp Corn Starch or Flour
 1 tbsp Soya Sauce
 1 tsp Pepper Powder
 1 tspn dry ginger powder
  Salt to taste
  Oil for deep frying

For Gravy 

1 Large size Tomato
1 Medium sized Green Bell Pepper
2 Green Chillies
1 tspn Garam masala
1 tsp Oil
  ½ tspn Chilly powder
 Salt to taste
 ½ cup water

Method of Preparation

•   Mix all the ingredients under Manchurian Indiyana (except oil) & make small lemon sized balls. Adjust spice & salt.
•   Deep fry these balls & keep aside.
•  For gravy, roast tomato & bell pepper directly on a slow flame till its cooked well for about 7-8 mins by turning them regularly so that al sides are cooked  & becomes little mushy so that the skin can be peeled easily. (like we do bharta)
• Peel the skin & blend in mixer with green chillies to a fine paste.
•   In a vessel heat oil & add the paste. Cook for a min & add water. Cook again for about 5 mins & add Garam masala, chilly powder, salt & cook for about 2 mins. Adjust the thickness of the gravy to your choice (may be can add more water)
•    Add in the fried Manchurian balls, sprinkle spring onion leaves on top & serve hot.

Here i am with another delicious recipe shared by +Aishwarya Srinivasan  for my event “Come on – Lets Cook Buddies” 🙂 Lets see the recipe she has got for us today 🙂

Introduction

This is My Last recipe for this Event. Thanks to Manju for giving me a wonderful opportunity to share my recipes in her Blog and thanks to all Bloggers who commented for my recipes.

Iyengar Famous Akkaravadisal is the yummiest recipe and  I dedicate this recipe to my family 🙂 Akkaravadisal is prepared on 27th day of Margazhi month ( Koodaraivalli) and offered to Lord Krishna. In 27th Poem of Thiruppavai , Lord Andal says ” Mooda nei peidhu Muzhangai vazhivaara “.So, we prepare this recipe with lots of ghee.

Ingredient

Rice – 1/2 cup
Moong Dal – 1/2 cup
Milk – 2 cups (Boiled)
Jaggery (Powdered) – 3/4 cup
Water – 1/4 cup
Cardamom – 4
Cashews – 10
Golden Raisin – 10
Ghee – 5 tbsp.
Saffron – a pinch (Optional)
Edible Camphor – a pinch (Optional)
Milk – 1 cup ( Boil until it reduces to 1/4 cup, Rabadi) (Optional)

Method of Preparation

• Dry roast the rice and dal until it becomes slightly brown color.
•  Soak it in milk for 1 hour.

• Add jaggery and water. Boil until it melts completely. Strain the dust.
•  Pressure cook the soaked rice and  dal with milk until it cooked well. (4 whistle)
• Once it is cooked, mash it well .
•  In a pan add 1 tbsp. of ghee, roast cardamom, cashews and raisin. Add to the rice mixture.
• Add Jaggery water, saffron edible camphor and remaining ghee. Mix well again.
•  Add rabadi and mix well. But it is purely optional. I didn’t use it.
•  Akkaravadisal is ready.

Note


Please be generous to use ghee for this recipe.

Thank you for sharing new and delicious recipes in my space +Aishwarya Srinivasan  🙂

Here is another delicious ladoo recipe being shared by +Sneha Jain  for my event “Come on – Lets Cook Buddies” 🙂 .. Lets move on to the yummy recipe +Sneha Jain  has got for us today.

Over to +Sneha Jain  

Introduction

 Wheat – Nutty ladoo is a very simple & nutritious Rajasthan recipe (called as Falodi/goondgiri). It is prepared in winter season to provide the essential strength to body. When added Goond, its suits best for the ladies who are expecting…

Ingredients

 1 Cup wheat flour
½ cup Ghee
 ¾ cup Powdered Sugar
 ¼  cup Chopped almonds
 ¼ cup Dry coconut powder
 2 pinch Cardamom powder
1 pinch pepper powder

Method Of preparation

• Heat the ghee in a deep pan. Add wheat flour and fry till it changes the color to brown.

•  Switch off the flame & add powdered sugar, almonds, dry coconut powder, cardamom powder, pepper & mix well. Taste & adjust sweetness accordingly.

• While the mixture is hot, make lemon sized ladoos (can add little melted hot ghee if you are unable to make proper balls)
•  Store in air tight container after cooling the ladoos to room temperature.

Variations

 Can fry goond in ghee & add to the mixture for a healthier value & crunchy taste