come on - let cook buddies event

Here i am with another yummilicious entry for my event 🙂 Am back with my dear buddy +Sneha Jain  for sharing her recipe she got for us today. Am sure if you are following my event “come on – lets cook buddies” entries  then you will surely know all the event participantes .Thank you sneha for sharing such delicious recipes and this drink looks yummm my fav too 🙂 Lets move on to today’s drink which sneha has got for us 🙂

Over to +Sneha Jain 

Introduction

Lassi is a popular and traditional yogurt-based drink which originates in the Punjab region. Today we shall add on Saffron & cardamom flavor to it & make it a cool summer quencher .

Ingredients 

1 cup Yogurt (chilled)
2 tbsp Sugar (adjust to taste)
2 to 3 strands Saffron
2 pinch Cardamom powder
1 tsp grated almonds

Method of preparation 

•  Soak saffron strands in warm milk. Crush it well till the flavour is well mixed with milk.
• Blend the chilled yoghurt using blender.
•  Add sugar, cardamom powder and saffron soaked milk and blend it again till frothy.
•  Top it with grated almonds & serve chilled.

Variations

 Can add mango pulp for a different flavor & enjoy fruit lassi

Tips

 Do not add water and use thick & chilled yogurt for a creamier lassi.

Such an refreshing and delicious drink thank you for this yummy drink sneha 🙂 Stay tuned more recipes to come from our non – blogger’s friends 🙂

Here i am with another interesting recipe from an non blogger shared for my event ” Come On – Lets Cook Buddies” . Thanks to +Shama Nagarajan  of “Easy cook recipes” a very lovely blogger  for encouraging her non blogger friends to take part in my event 🙂 This lovly looking recipe is shared by +Shama Nagarajan  friend Vasanthi srikanth . As you know her already she had submitted a chocolate pudding . Thanks vasanthi for sending delicious and interesting recipes and being a part of this event 🙂 Now vasanthi has got an very attractive recipe to share. Lets Move on the recipe with out any further ado ..

Over to vasanthi srikanth 🙂 

Ingredients

Maida/plain flour – 250 g
Butter- 1/4 cup (Melted )
Condensed milk  – 1/2 cup
Baking soda – 1/2 tsp  
Baking powder – 1/2 tsp  

Method of preparation 

• Preheat the oven to 180 degrees C .
• Measure all the ingredients into a large bowl and mix well .
• Divide the batter into 4 halves and add different food color with each half..
•  Pour the mixture one by one in the baking pan and bake them in 180 C.

Hey friends am here with another healthy entry for my event – “Come on- Lets Cook Buddies”  by +Aishwarya Srinivasan  . She has shared such an innovative dishes till now 🙂 Here is another innovative recipe being shared by her which is adapted from my Ragi cake to which she has given her own innovative idea of using Sathu mavu/ Health mix instead of Ragi :). This sounds really interesting isn’t it . Now lets quickly see the recipe of this interesting cake . Over to aishwarya 🙂 

Introduction 

Health Mix Fruit Cake is the Healthiest recipe and Yummy too. Most of the kids loves Cake. In this cake, I used Health Mix ,Ragi and Soy Milk to give sufficient nutrition to kids.


Ingredients

1 cup All purpose flour
1/2 cup Nutrifirst Health Mix powder (I added 2 tbsp of ragi flour then filled the cup with Health mix)
1 cup Sugar
1 tsp Baking pd
3/4 tsp Baking soda
1 tsp Cinnamon pd
1/2 cup soy milk
2 bananas
3 tsp oil
vanilla extract 1/4 tsp
Cherries and  raisin 10
tutti frutti 1/4 cup

Method of Preparation

• Sift the all purpose flour, baking soda, baking powder ,Health mix powder and cinnamon in a large vessel.
• Take another vessel and add Bananas, oil,and sugar in it, beat the liquid mixture till the sugar is dissolved.
• Preheat the oven to 350 F for about 10 minutes. Grease a round cake tin with oil.
• Add the dry ingredients to the wet mixture and also add the soy milk little by little. Then add the dry fruits to that. mix it slowly.
• 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 toothpick in it, if it comes out clean the cake is fully baked.
•  Apply frosting and Enjoy the cake.

Variations

You can also make it as cupcakes and Ice-cream Cone Cake.

 That was a healthy cake isn’t ?! stay tuned for more such healthy recipes from our non-blogger buddies  🙂

Here  i am with one another yummy and interesting recipe being shared by  +Aishwarya Srinivasan .  Thanks to aishwarya for sharing such delicious recipe in my space . Coming to today’s recipe which +Aishwarya Srinivasan  has got to share . Cauliflower Tandoori. Even though my h is allergic cauliflower i have been making some interesting being shared by non-blogger’s using cauliflower. So only those cauliflower recipes as i’ll be tasting them i have to judge and my h will not do the tasting part. So happy to try all the recipes which i have received for my event “Come On – Lets Cook Buddies” . Thanks to our non blogger friends for intriducing such so many innovative and delicious recipes 🙂

Now +Aishwarya Srinivasan  will be sharing her delicious recipe starting with an cooking tip  🙂

Over to +Aishwarya Srinivasan 

Cooking Tips

Poppy seeds are good for High Cholesterol. Roast White Poppy seed, Powder it and mix it with a glass of milk. Drink every night.

Introduction 

 Cauliflower Tandoori is a perfect Thanks Giving Vegetarian dish, or even for a potluck. Amaze your family and your guests with this spectacular dish with an awesome presentation.

Ingredients

Cauliflower – 1 medium size

Marinade

Yogurt – 1 cup
Ginger-Garlic Paste – 2 tbsp
Tandoori Masala – 2 tbsp
Turmeric Powder – 1/4 tsp
Kastoori Methi – 1/4 tsp
Paprika – 1/4 tsp
Salt – to taste
Oil – 1 tbsp

Garnish

Onions – 2 medium
Salt – to taste
Oil – 1 tbsp
Coriander Powder – 1 tsp
Garam Masala – 1/2 tsp
Tomato – 1 cup, pureed
Red Chili Powder – 1/4 tsp
Cilantro –  finely chopped

Method of Preparation

• Hang the yogurt in a muslin cloth for about 30 minutes.
•  Trim the Cauliflower and take off the leaves and excess stalk making sure the Cauliflower stays as one piece.
•  Wash the Cauliflower very well under running water or soak it in water for a 5 minutes..
• Put the Cauliflower into a zip lock bag.

•  Do not drain out all the water out of the cauliflower and close the zip lock only half way- leaving it open for the vent to escape.
•  Microwave on high 5-7 minutes (depending on the size cauliflower and the quality).
• * Keep an eye on the microwave because microwave cooking varies. the Cauliflower should feel soft  yet firm on touch.
•  Once the Cauliflower is done, take it out carefully (it will be hot).
•  Place it on a platter that is oven-proof and can to used at the table as well.
•  Pour the ‘hung yogurt’ into a bowl and add in all the ingredients for the marinade and mix well.

•  Rub the marinade over the Cauliflower. Flip it as well as you want to let some marinade get into the stems.
•  Let the Cauliflower marinate for about an hour.
•  Place in the Cauliflower into the oven on broil on high.
•  It will take between 10 minutes for the cauliflower to get a brown color with few spots on top..
•  For the garnish, take a pan and add oil and onion.
• Add in the rest of the garnish ingredients except for the cilantro.
•  Cook for 2 minutes and Add cilantro.
•  Place the garnish on the platter around the cauliflower and serve hot.

This is the Best Side Dish for Rice, Naan, Roti and Pulov.

Variation

You can also cut the Cauliflower into Small florets and marinate them. But it will take more time.

Hi friends !! Am back with the entries of my event.. Yup i still have so many entries to publish  . I will surely try to complete posting all the entries with in this week :). So today’s recipe is shared by my best buddy’s Mom 🙂 I personally have tasted her food and they always are yummm. My friends +Amishi Kapadia  is my school friends and we are still in touch 🙂 … She used invite me and other friends for her and sis’s b’day parties and we used enjoy her mom’s food a lot. Once Amishi bought “Bakarvadi” at school which i still remember and had it for first time. They where so very delicious that it is my favorite snack now.. Even in the lunch time amishi used to share her lunch with me ..so yummy foods :). Thank you amishi for sending me your mom’s recipe behalf of her 🙂 .Am so happy to post anuty’s recipe whose recipe i have enjoyed from my school days. Thanks you Aunty for being so kind and sending me an entry for my event “Come On- Lets Cook Buddies”.

Hi anuty !! Am so glad you are here with your delicious entry 🙂 Tell are readers some interesting things about you ?

Hi my name is parini kapadia…i live in chennai, India…I am home maker so I like to try different varieties of dishes…I have never taken part in cooking contest before this…as i know manjula from her school days…and this was a new innovation where she ll try out all the recipes so there will not be any discrimination…I am happy to take part in this cooking contest.

Thank you for those kind words Aunty 🙂

Over to Parini Kapadia aunty 🙂

Introduction

Palak Kofta in Spaghetti is a combination of Italian with Indian taste. Most of the people run away with palak which is rich in many minerals and vitamins. This dish will be perfect for your family if they are choosy about the food and like most of the Italian dish. This dish will give your family the richness of palak with some new flavor to their taste buds. This dish is best served with Tandoori Roti, Kulcha, Naan or even rice.

Ingredients

Serves 4

Spaghetti – 100 gms
Tomatoes –  500 gms
Palak – 100 gms
Onions – 2 tbsp 
Capsicum – 1 big
 Garlic cloves -5-6 
Ginger – 1 tbsp (Grated)
Green chilies – 3
Oil – 3 tbsp
Butter – 2 tbsp
Cheese – 2 tbsp
Tomato ketchup – 1 cup
Gram flour (channa Atta/Besan) -150 gms
Rava (sooji) – 50 gms
Red chili powder – 1 tsp
Amchur powder (Dry mango powder) – ½ teaspoon
Oregano powder or ajwain Powder –  ½ teaspoon
Tejpatha powder (Cinnamon Powder) – ½ teaspoon
Salt to taste

To make Spaghetti:

Ingredients

Spaghetti – 100gms
Oil – 1 tbsp
Butter – 2tbsp
Cheese – 2 tbsp

Method

• Put water in pan and add little salt. Once water starts boiling break the long strips of spaghetti into two and put into boiling water. Also add oil to it. 
• Once cooked drain the water from spaghetti and add butter and cheese to it and allow to cool.

For palak Kofta

Ingredients

Green palak – 100 gm
Gram Flour (Channa Atta/besan) – 150 gm
Rava(Sooji) – 50gm
Green chilies 3
Grated ginger – 1 tbsp
Turmeric powder – 1 tsp
Sugar – 1/2 tsp (Optional)
Amchur powder (Dry mango powder) – 1/2 tsp
Oil
Salt to taste

Method

• Wash and cut the palak into small pieces. Grind ginger green chillies to make a paste. Take palak in a
• bowl and Add Channa flour/besan , sooji,salt,turmeric powder, amchur powder, ginger chili paste and little oil.
• Make a thick paste by mixing all the ingredients.
• Now heat oil in a pan and deep fry the above mixture (just how we make Pakodas).

For Gravy

Ingredients

Tomatoes – 500gms
Onions – 2 tbsp (Finely chopped)
Capsicum – 1 big (finely chopped)
Garlic  cloves –  5-6
Tomato Ketchup – 1 cup
Red chili powder – 1 tbsp
Oregano powder or ajwain Powder – ½ teaspoon
Tajpatha  powder (Cinnamon Powder) – ½ teaspoon
Salt to taste
Oil – 2 tbsp

Method

• Boil the tomatoes, once cooled grind it in the blender to make a puree and strain it.
• Take the oil in pan and heat it.
•  Once the oil is heated add the garlic paste to it and heat till the aroma rises.
•  Now add the finely chopped onions. Heat till golden brown or translucent. 
• Now add finely chopped Capsicum. 
• Add tamoto puree, little turmeric powder, ajwain powder, taj powder, red chili
• powder, salt. Now add tomato ketchup and close the flame after few min.

To serve:

Place the spaghetti and add the gravy to it and place the palak kofta’s in it and garnish it with cheese.

Hi friends !! Am back with my event “Come ON – Lets Cook Buddies” Entry 🙂 . She has been sharing yummy recipes n again had come to share an delicious recipe today. Yes its +Sneha Jain  again with an delicous and yummy entry for my event. Thank you sneha for sharing such yummy recipes 🙂 Lets see what sneha has  got for us today 🙂

Over to +Sneha Jain 

Introduction

 Usually Mooli Paratha is made of Radish, but here I am gonna use Radish Leaves.

Radish leaves have more of Iron, Calcium, Vitamin C, phosphorous than the radish itself. Also would combine bottle gourd, fry both with masalas & prepare the filling. Stuff it in rotis & roast on medium flame with little oil.

Servings – 3

Ingredients

For Filling

 1 cup chopped Radish Leaves
  ½  cup grated bottle gourd
 1 green chilly (nicely chopped)

Masalas/ Spices

 1 tsp chilly powder
1 tsp coriander powder
½ tsp sounf powder
½ tsp Jeera (cumin seeds)
Pinch of asafetida
½ tspn garam masala
½ tspn Carom seeds
 ½ tspn dry mango powder
 Salt to taste
 1 tbsp Ghee

For Dough

150 gms Wheat flour & little for rolling rotis
Milk as needed
Salt to taste
Oil for frying

Method Of Preparation

•  Heat a small wok or kadhai, pour ghee. Add green chilly & bottle gourd and fry for 5 mins. Now add radish leaves & fry for 2 mins.
• Add the items under “masalas” list (ghee already used) & fry again for 1-2 mins. The filling is now ready It tastes nice at this stage so you will know whether you have got it right if you just taste the filling. This is how it will look:
•   Lets make Dough now. Take the flour in a bowl and add salt. Add milk & knead into a soft dough.
•  You should be able to make a dent in it without applying much pressure and yet the dough should not spread out when you do so. This is how it will look like:
•   Make 3 portions (large lemon size)
•  Roll into small roti using dry wheat flour & put 2 tspn filling & close as shown to make ball.

•  Now roll it in dry flour, dusting off the extra, flatten to medium size roti. Sprinkle a little dry flour if the paratha sticks to the work surface should be thinker than rotis (3mm).

•   Heat a pan and reduce the fire. Brush a little oil on the griddle and roast the paratha on one side on reduced heat. Flip over and roast the other side by pouring little oil.

•    Roast both sides well till golden dotted with brown specks and remove.
•  Serve with Curd / Raitha / Sauce.

Variations

You can use water instead of milk for the dough. Milk makes paratha’s smoother.

Tips

Remove from the tawa and rest the paratha on a rack so that the underside doesn’t sweat – I am a little particular about these things since I hate eating the last roti or paratha which sweats unless laid on a cloth or a rack!

Here i am with another delicious snack by +Sneha Jain  for my event ” Come On – Lets Cook Buddies ” 🙂 This is an delicious and healthy snack which sneha is sharing with us today . Thank you sneha for this delicious and different recipe . Lets MOve on to the recipe without any further ado 🙂

Over to +Sneha Jain 

Introduction

 Hungry between meals…? Lazy in this scorching heat to cook something for a snack..? People on diet, bored of JUST salads..? Heres a healthy quick snack which doesn’t fry you in kitchen for long time. Salad veggies are cool, crunchy, and fun to eat (lots of textures, colors, and flavors). Most people enjoy eating salads–even kids! Best part is you can customize them according to your taste & availability …

Ingredients: ( Makes 4 )

 4 rice flour papads (khichia)
 ½ cup finely chopped tomatoes
 ½ cup finely chopped cucumber
½ cup finely chopped bell peppers
 ½ cup finely chopped spring onion leaves & coriander leaves
2 finely chopped green chillies
2 tspn lemon juice
1 tspn chilly powder
1 tspn coriander powder
½ tspn chat masala
Salt & pepper to taste
Ghee

Method of preparation

•   Roast the papads on a medium flame and keep aside.

• Apply ghee on it & sprinkle little chilly powder & coriander powder (one pinch on each papad) & store in a air tight container.
• Combine tomatoes, cucumber, bell peppers, spring onion leaves & coriander leaves & green chillies. Add lemon juice, remaining chilly & coriander powder & chat masala.

•  Now add salt & pepper according to your taste. The mixture is now ready.
•  Arrange a papad on a serving plate, sprinkle 2-3 tbspn of mixture & serve immediately.
•  Repeat for other papads.

Variations

•  If you have pudina chutney ready, you can apply that for a fresh flavor after applying ghee & can omit chilly / coriander powder on papads.

•   Can omit or add any veggie of your choice like sweet corn, sprouted moong etc
•  Can also try on Urad papads. Since they are very thin & quickly go soggy , I used kichiya.

Here i am with another all time favorite street food which  is loved by all 🙂 . Thanks too sneha i was missing this badly . Yes today’s recipe is shared by my dear friend +Sneha Jain n i know this is  all  time favorite street food  for every foodie :)… So without any further ado lets quickly see this delicious street food Golgappas been shared by +Sneha Jain …

Over to +Sneha Jain 🙂

Introduction

My love lust & life… Almost everyone’s all time favorite chaat! Yes.. GolGappas..  The name gol gappa refers to the crisp sphere (gol) that is placed in the mouth and eaten (gappa) one at a time. It’s a bubble like thing larger than the cute wide parted lips ! 😀

People think making puris at home is tedious , but its much simpler & crispy crunchy  snack.. Here we shall learn to make the puris so that you don’t get disappointed when your heart craves for paani puri & the shops are closed, or you end up getting puris that have lost there crispiness. If puri’s aren’t crisp the whole joy is disturbed..

Ingredients

1 cup rava/ sooji/ semolina
1 tbsp all purpose flour/ maida
Pinch of Baking Soda
Water
Salt to taste
Oil for Frying

Method of Preparation

•   Mix sooji, maida, baking soda and salt in a wide mouth vessel. Now add warm water little by little to knead a stiff dough. (should be a little loose than the chapathi dough as semolina absorbs much water)

• Cover it with a damp muslin cloth and keep it aside for atleast 2 hrs.
•  Now make tiny tiny balls, roll & deep fry. This may be time consuming but makes difference .

Note – You can also make bigger balls, roll out thin rotis. Cut small small pieces with the help of a lid of any container.

Points to remember before frying 

• Always ensure that the oil is hot before frying otherwise the puris will soak in excess oil and will not puff. Put a small testing puri. If it comes up fast then the oil is rightly hot.
•  Also the oil should not be smoking hot or the puris will get burnt.
•  While frying, press them in the center allow them to puff up.
•  Now flip them over and let them cook. Take them out on a kitchen towel when they are light brown and crisp. I love little dark ones so I fried for a little more time.
•  Let them cool. Later store in an airtight container.

Happy Cooking …!!


Wow perfectly made golgappas sneha 🙂 thank you for sharing this recipe 🙂 Stay tuned for more yummy recipes.

Hi friends !! Here i am with another Healthy and delicious drink being shared by +Aishwarya Srinivasan  for my event ” Come On – Lets Cook Buddies”. So happy about the encouragement i am getting for this event and for this thought.. Thank you to all  been  readers and friends for this great support and mainly i have to thank  all the non – bloggers who have been sharing lots of innovative recipes and working hard for making this event a great success :).. Lets Move on to today’s recipe shared by +Aishwarya Srinivasan ..

Over to +Aishwarya Srinivasan 

 
Introduction