Paajaka Recipes

Happy birthday to Paajaka recipes !

2009-10-01T13:32:00.000-07:00

Cancer Institute Foundation presents SAARAL

2009-08-26T17:37:00.000-07:00

Hi friends, it's been at least a couple of months since my last post. Even though I have not posted any, I've been following everyone's post through feeds in bloglines. I've not been doing well of late. I am recovering from a shoulder (arthoscopic) surgery which I had a month back and I am now religiously doing the physio therapy exercises. I am hoping to be back to normal in a month or two from now. Meanwhile, just wanted to say hi to you all.

I want to thank all my friends and family who really pitched in when we needed help like cooking for us and as well taking care of my daughter while I needed rest. I know you will all be reading this post. Mere words are not enough to thank you all for the help and support rendered when in need. I really appretiate it and a big thanks to you all.

I am in complete rest now. The 'food' part, we are able to manage. My husband cooks, we cater food from my friend, plus, my family, friends and neigbors cook for us, sometimes we go to restaurants...It's quite natural to think of our folks in India, when we are not doing well. But, since I have all my friends and family here helping us, I really don't feel too homesick. Thank you Subha (my SIL), SRK (my relative), and ALL my friends. I am really blessed.

I have always been a big fan of few games like master minds, reversi etc. I found an awesome site (a neat single page website), where you can play all these games for free. I'ts a website called mah-jongg.ch specially dedicated for challenging mind games. Very neat. Since, I can move my wrist now, I have been playing Rush Hour, Master minds, Reversi etc. Really challenging mind games. Try it and you'll love it, but don't blame if you get addicted.

My friend Shoba, an active volunteer for CIF (Cancer Institute Foundation) sent me a mail regarding the upcoming event in Bay area. Details below.

CIF (Cancer Institute Foundation) is having a spectacular event "SAARAL" this year on SEPT 12 in the SF Bay area. There will be a Tamil light music show by "Eastern Winds", an upcoming bay area troupe and also dances by the well known dance group "Mona Sampath Dance Company" also known as "Naach".

To know more about the event, you can find the poster here. Tickets cost just $15 each and are available on line here.

CIF in USA mainly raises funds for the Adyar Cancer Institute in Chennai , which is led by Dr. Shanta as the Chairman. All the doctors in the institute are dedicated to giving free cancer care to poor patients. The proceeds from this show will directly go to the institute and mainly towards the Mobile Clinic , where doctors travel in Vans to various villages, helping create awareness , thereby preventing and also treating people if the needs arise.To know more about CIF, please visit http://www.cifwia.org.

I really miss the blogsphere which is in full swing now, with many many events, many many new comers, many many recipes. I 've been bookmarking quite a few recipes and am praying to come back to normal soon and try those recipes one by one. Okay friends, I'll take leave here. My shoulder is not co-operating. It needs rest. Bye all of you. See you all in my next post hopefully in a month or two. Take care all of you.

MEC - Nuts roundup & Sweet series - Rice/Wheat and Diabetic friendly sweets roundup

2009-05-14T10:39:00.001-07:00

Here are the fabulous entries for the MEC - Nuts. Thank you friends for sending in the entries. Thank you Srivalli for giving me an opportunity to guest host this awesome 'Microwave easy cooking' event. All these enries are sure a quick treat for any occasion. I apologise for the delay in posting the roundup. Here is the roundup of MEC nuts

1. Almond and dates kheer

2. ChocNutBar - chocolate frosting

3. Almond rabri

4. Almond fudge

5. Kaju peda

6. Cashew rice

7. Chatpat masala cashewnuts

8. Masala peanuts

9. Badam halwa

Here is the roundup for the final event in the sweet series - Rice and wheat based sweets and diabetic sweets. I really apologise for the delay in posting the roundup. I really appretiate your patience. The sweet series event was a grand success. Hearty thanks for those who sent in their awesome entries for all the events. Here goes the final roundup of the Sweet series.

Sweets with rice / wheat & Diabetic sweets:

1. Semiya payasam

2. Sakarai pongal

3. Garvanu - wheat flour kheer

4. Boiled rice flour ladoo

5. Broken wheat kheer

6. Almond flavored rava payasam

7. Vegan sweet crepes with creamy filling

8. Sakarai pongal

9. Olaiappam - sweet iddli

10. Sugar free pumkin almond muffins

11. Oatmeal banana wheat pancakes

12. Sugar free chocolate chip cookies

13. Paal kozhakattai

14. Idichu pizhinja payasam

15. Lapsi - broken wheat porridge

16. Sweet pongal

17. Wheat laddu with ghee residue

CLICK HERE FOR ALL SWEET SERIES EVENT ROUNDUPS

Mint rice / Pudina saadam

2009-04-23T09:10:00.000-07:00

Oh! I love mint. I have used this wonderful herb in chutney, gravy, rasam, pulao and raitha. My version of mint pulao is mixing the ground mint paste to the cooking rice. Just thought, why not add the ground paste to the cooked rice instead of cooking rice. I called this creation 'mint rice' that retains all the goodness of mint plus the intense minty aroma. A wonderful variety rice for any occasion. Here goes the recipe for this easy, breezy, classy, minty dish.

Ingredients:

Cooked rice - 2 cups

(the cooked rice should not be too soft or sticky)

Mint/pudina - 1 big bunch

(I used 2 handful of mint leaves)

Onion - 1 large - chop the onions

(I used one large red onion)

Desiccated coconut - half cup

(I used powdered desiccated coconut)

Green chillis - 3 to 4

(I used 4 thai chillis. The number of chillis depends on how spicy you want the rice)

Ginger - half inch - peel the skin and chop it finely

Garlic - 2 cloves

(I used half teaspoon garlic paste and 1 teaspoon ginger paste)

Dry bay leaves - 3

Oil for seasoning - 1 tablespoon

Mustard seeds - 1 teaspoon

Urud dal - 1 tablespoon

Salt to taste

Ghee fried cashews - handful

Ghee for flavor - 1 or 2 tablespoons

Method:

Grind the mint with desiccated coconut and green chillis using very little water. Keep it aside.

Heat oil in a large kadai. Add mustard seeds. When it pops, add the urud dal. When it turns light brown, add the bay leaves and the chopped onions.

Fry the onions in medium heat for a minute and add the ginger and garlic. When the onion turns translucent add the ground mint.

Reduce the heat and keep stirring. You will notice the bring green mint turning light green. Add salt and turn off heat.

Mix in the rice until equal distribution. Add ghee for extra flavor. You can also mix in a handful of the powdered desiccated coconut. Garnish with ghee fried golden cashews and/or sprinkle powdered desiccated coconut on top and serve separately or accompanied with any raitha of your choice.

Almond dates kheer

2009-04-17T12:15:00.000-07:00

Oh! it was heavenly. I fell in love, the first time I tasted kajoor ka kheer in Turmeric restaurant in Sunnyvale, CA. Since then, I've been planning to try this recipe one day. Mahanandi's post about Sukham Ayu cookbook recipe, Dates Kheer kindled my desire to try this recipe and I thought I can try today, being my birthday, a perfect day to treat myself with this delicious kheer. I tried this in my own style and it turned out to be fantabulous (a new word used by many now a days). What an excellent treat it was! No mess since I tried this recipe in Microwave. The tasty kheer was ready in few minutes. The kheer can be prepared in stovetop or microwave. I am sure it is mess free in stovetop method too. As for me, no kheer is complete without the flavor of cardamom. Here is the recipe.

Ingredients:

Pitted dates - 12 count

Almond powder - half cup

(or grind 2 handful almonds to a fine powder)

Sugar - 1 cup

(reduce the amount of sugar if the dates are too sweet)

Evapored milk - 1 can

(you can substitute with plain milk too)

Water - 2 cups

Cardamom powder - half teaspoon

Microwave method:

Chop the dates very finely. As the dates are sticky, I used a chopper to finely cut the dates.

Pour water in a microwavable safe container and whisk in the almond powder. There should not be any lumps.

Microwave on high (open) for approx 5 minutes.

Now, add the dates and whisk well.

Microwave on high for 5 minutes.

Add in sugar and cardamom and whisk well.

Microwave on high for 3 minutes.

Pour one can of evaporated milk. Add more sugar if you think the kheer is not sweet enough.

Microwave on high for 3 more minutes and the kheer is ready.

Stovetop method:

Chop the dates very finely. As the dates are sticky, I used a chopper to finely cut the dates.

Pour water in a kadai and whisk in the almond powder. There should not be any lumps.

Keep stirring in medium heat for 5 minutes. You will notice the almond powder is getting cooked in the boiling liquid.

Now, add the dates and whisk well.

Keep stirring in medium heat. You will notice the boiling almond milk bubbling up. Keep stirring continuously.

Add in sugar and cardamom and whisk well.

Reduce the heat and give a brisk stir for a minute.

Pour one can of evaporated milk or plain milk. Add more sugar if you think the kheer is not sweet enough.

Keep in low heat for 3 more minutes and the kheer is ready. Turn off heat.

This is my entry to this month's MEC edition for Nuts hosted by me. Many thanks to Srivalli for initiating this MEC event. I am glad to host this event this month.

This is my entry to the Mithai mela hosted by Srivalli of Cooking 4 all seasons.

Reminder: Please send in your recipes for MEC Nuts. You have time till the end of this month. Ample time to create your own dish using nuts in the microwave.

Announcing MEC - Nuts

2009-03-30T09:29:00.000-07:00

Friends, it is a great pleasure hosting events in Paajaka and here I'm proud to host this month's MEC - Nuts. MEC is Microwave easy cooking. The name tells it all. This event focuses only on the recipes that uses ONLY microwave for cooking. This wonderful idea of Microwave cooking event was initiated by Srivalli of Cooking for all seasons. Thank you so much Srivalli. I am glad to host this wonderful event.

The theme for this month in MEC is Nuts. Here goes the simple but mandatory rules of participation for this event.

1. Cook any dish starring NUTS (any nut) as the main ingredient in a Microwave and post it on your blog from now till the last date of April, 2009. Note: Posts on Safety, Tips and other things related to to the theme are also most welcome.

2. Feel free to use this logo:

3. Multiple recipes are permitted and recipes submitted to other events are also permitted.

4. Recipes from archives can be accepted ONLY if you create a new post and linking to your entries, this post as well as Srivalli's MEC post.

5. Non bloggers are welcome to send in their entries. Just mail me with recipe and picture and I will include in the roundup.

6. Links to this post as well as to Srivalli's MEC post are required.

7. The entire cooking needs to be done in Microwave. Of course, use food processor or others for grinding stuffs, but no stove top please. Only vegetarian entries will be accepted. No egg and no meat please.

8. Send in your entry to mythreyee at paajaka dot com with the following details on or before Apr 30th 2009.

Subject: MEC - Nuts

Your name in your blog:

Your blog's name:

Name of the dish that your are sending:

Perma link to the post:

Picture (jpg only) of the dish that you are sending.

I hope the rules are clear. Please mail me if you have any questions. Let's get started. Let's celebrate Nuts all april. Looking forward to all those delicious entries. The roundup will be posted within a week after last date.

JFI - Cauliflower - Roundup

2009-03-02T11:22:00.001-08:00

Friends, JFI - Cauliflower roundup is here. Cauliflower is sure a versatile vegetable. Being the cauliflower season, try these mouth watering and delicious recipes. Thank you to all fellow bloggers who sent the entries and contributed to the success of this roundup. Thank you Indira for initiating the JFI. I enjoyed hosting this event. It's truly a celebration for the chosen ingredient and I am glad I chose cauliflower and very happy that I could aggregate the different vegetarian cauliflower recipes. Click on the slideshow to view all pictures. The recipe links are sorted in the order I received. Thank you once again for pouring in your entries.

1. Gobi dry manchurian

2. Cauliflower bajji

3. Vegetable biryani

4. Vegetable biryani

5. Brinjal cauliflower curry

6. Cauliflower fried rice

7. Phulgobhi sambhari

8. Mixed vegetable gratin

9. Lamb and cauliflower curry

10. Cauliflower kachori

11. Quick cauliflower subzi

12. Kasuri methi gobi

13. Gobi parata

14. Cauliflower stirfry

15. Cauliflower tagine

16. Gobhi manchurian

17. Cauliflower curry

18. Cauliflower carrot kurma

19. Cauliflower masala

20. Aloo gobi

21. Aloo gobi masala

22. Cauliflower korma

23. Cauliflower and pasta bake

24. Gobhi sandwich

25. Cauliflower paratha

26. Cauliflower sabji

27. Cauliflower potato paneer vegetable

28. Cauliflower lollipops

29. Gobi manchurian dry

30. Cauliflower kurma

31. Mixed vegetable kurma

32. Aloo gobi or Potato cauliflower gravy

33. Cauliflower palya

34. Cauliflower bhaji

35. Chilly gobi manchurian

36. Special spicy cauliflower

37. Gobichi bhaji

38. Gobi paratha

39. Cauliflower sukke

40. Gobi bhaji

41. Gobi butterbeans and mint kurma

42. Cauliflower broccoli and pasta soup

43. Phool gobi matar sabzi

44. Pav bhaji

45. Cauliflower brown rice

46. Tandoori gobi

47. Cauliflower and red pepper curry with almond flavor

48. Gobi paratha

49. Gobi and chickpea gravy

50. Masala gobi aloo phulkopir dum

51. Coriander cauliflower peas curry

52. Gobi matar

53. Gobi ki sabzi

54. Gobi manchurian

55. Cauliflower soup

56. Cauliflower paruppusuli

57. Cauliflower pakoda

58. Cauliflower peas curry

59. Cauliflower milagu pirattal

60. Crispy capsicum cauliflower

61. Fried cauliflower

62. Cauliflower pepper curry

63. Cauliflower masala

Kadle bele or Gram dal chutney for rice

2009-02-23T13:23:00.000-08:00

I used kadle bele (otherwise called gram dal or chana dal) to make a quick and tasty chutney. Rice with this chutney and some javarisi vadam is heaven. I sometimes side this rice with curd if the chutney is too spicy.

Ingredients:

Gram dal / kadle bele - 1 cup

Grated fresh coconut - 2 tablespoons (frozen fresh coconut shredded/sliced can be substituted. Thaw it before use) - increase or decrease the quantity to your taste.

Ginger - 1 inch - peeled and chopped

Red chillies - 2

Green chilli - 1

Asafoetida powder - 1 pinch

Tamarind concentrate - half teaspoon or raw tamarind a pich or two

Salt as required

Oil - a teaspoon for roasting dal

Curry leaves - a sprig (optional)

Oil - a teaspoon for seasoning

Mustard seeds - half teaspoon

Urud dal - 1 teaspoon (optional)

Water - half cup or as required

Method:

Using a teaspoon of oil roast the dal until it is golden brown. Keep stirring as you roast.

Once done, reduce the heat and add ginger, curry leaves (if using) and red chillies. Turn off the heat. Allow the content to cool down.

When it is cooled down completely, grind the content with coconut, green chilli, tamarind, asafoetida powder, little salt and water. Just enough water to grind. Do not add too much water.

Note: use less salt as the final quantity will be very less.

Transfer it to a bowl.

Now, heat a teaspoon of oil and pop the mustard seeds. Also add urud dal and wait until it turns golden brown and then pour the seasoning over the chutney and stir.

Serve this with white rice. Add a dab of ghee with this chutney rice for extra flavor.

This chutney is my entry to three wonderful events chutney/dip mania hosted in mane adige, Lentils mela hosted in Ashwini's spicy cuisine and My legume love affair - eighth helping hosted in The well seasoned cook. Waiting to see all the roundups.

Rava laddu / sooji laadoo

2009-02-20T15:12:00.000-08:00

Satisfying a sweet tooth is all the more simple when there are sweets that can be perpared in no time. One such sweet is the rava laddu otherwise called sooji laadu or rave unde. Mix few ingredients and the tadaaaa... the sweet is done. Here is how it's made.

Ingredients:

Roasted coarse rava/sooji - 1 cup

Granulated sugar - 2 cups

Saffron strands - a pinch (optional)

Cardamom powder - 1 teaspoon

Ghee / clarified butter - 2 tablespoon

Ghee roasted cashewnuts - a handful

Milk - quarter cup

Method:

Grind the rava and sugar together to a fine powder.

Note: American granulated sugar crystals are way too smaller than the Indian granulated sugar. In case you are using Indian granulated sugar, grind the sugar and rava separately and mix them together. Reduce or increase the sugar proportion as per your taste.

Transfer it to a mixing bowl. Add cardamom powder, saffron strands, ghee roasted cashews and ghee. Mix well. If the mixture is not moist enough to make a ball, add drops of milk. If you do not want to use milk, mix in more ghee.

Make small balls out of the mixture and the sweet is ready. A delicious sweet cannot be more simpler than this. This is my all time favorite sweet. Try it and you'll love it.

Khana Khazana in Sunnyvale,CA

2009-02-19T21:24:00.000-08:00

What's Khana Khazana?

No time to cook? or craving for home made Indian food? here's Khana khazana for you, where homemade fresh & tasty food is made to order.

Who prepares food & what food is made to order?

My dear friend has been doing catering service for quite some time. She makes almost all kinds of Punjabi & Gujrati food. Specialized in parathas, rotis, vegetable curries/gravies, vada pav, pav bhaji, samosas, kachoris, dabeli (Mumbai fast food) to name a few. Vegetarian only.

Food quality?

The food is prepared using only high quality ingredients and prepared in a clean vegetarian kitchen.

She accepts party orders too. For more information or to contact my friend, please send a mail to me at mythreyee[at]paajaka[dot]com and I shall reply with all details requested.

Cauliflower curry

2009-02-17T19:53:00.000-08:00

Here is one delicious curry with the star ingredient cauliflower. Cauliflower is one vegetable that can be added to most of the gravies. Goes very well in gravies that has onion/tomato base. In this curry, the cauliflower is infused with all the basic masala that we use everyday. A very simple dish and goes well with either rice or roti. A perfect spicy dish on a cold winter day.

Ingredients:

Cauliflower - 1 - large - Cut into florets

Red onion - 1 - chopped

Tomatoes - 2 to 3 - finely diced

Bay leaf - 2 (optional)

Cinnamon - 1 inch (optional)

Oil - 1 tablespoon

Mustard seeds - 1 teaspoon

Turmeric powder - half teaspoon

Asafoetida powder - 2 pinches

Salt as required

Roast the following in a teaspoon oil

Dhania - 1 tablespoon

Cumin seeds - 1 teaspoon

Sesame seeds (white) - 1 teaspoon

For masala, after roasting the above ingredients, grind it with the following to a smooth paste using very little water.

Chopped onion - 1 tablespoon

Fresh ginger - 1 inch - peel the skin and chop

Fresh garlic - 3 to 4 pods

(if not using fresh ginger and garlic , use readymade paste - 1 tablespoon)

Green chillies - 3 to 4

Tamarind concentrate - half teaspoon

Anaardhana seeds - (pomegranate seeds) - 1 teaspoon (optional)

Method:

Heat oil in a large kadai. Add mustard seeds. When it pops, add the onions and saute until almost translucent. Add the bay leaf and cinnamon if using them.

Add the ground masala and saute it for 2 to 3 minutes.

Now add the chopped tomatoes and fry for another 3 to 4 minutes.

Add turmeric powder, asafoetida powder and salt. Stir well.

Add the cauliflower florets and mix well. Close with a lid and cook until cauliflower is tender. Stir occasionally. Add only half a cup water if you think there is not enough moisture for the cauliflower to get cooked.

Garnish with coriander leaves and serve it hot with rice or roti.

This is my entry to the JFI - cauliflower hosted by me. Thank you so much Indira for initiating JFI. I am glad I am hosting this event this month.

Announcing JFI: Cauliflower

2009-02-02T09:36:00.000-08:00

'Jihva for Ingredients' (JFI) is a monthly event that celebrates an ingredient every month and was initiated by Indira of Mahanandi. I am very happy and honored to host this esteemed event this month here in Paajaka recipes.

The ingredient I have chosen is Cauliflower. Everybody loves Cauliflower. It is such a versatile vegetable that can be be roasted, boiled, fried, steamed or eaten raw. When cooking, the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible, but are most often discarded.

Cauliflowers are included in different vegetable gravies like kurma, gobi mutter etc., few rice delights like biryani, fried rice, pulao etc. and flat breads like gobi paratha. Every cuisine uses cauliflower, for example cauliflower augratin, gobi manchurian and cauliflower kababs to name a few.

Let's celebrate Cauliflower. Cook something in which cauliflower is or one of the main ingredients.

Send in as many entries as you can. Don't worry about sending the picture, I will get it from your blog.

The dish can be from any cuisine.

While you send in your entry, don't forget to mention your blog name and name of the dish. the link needs to be a permalink to that recipe and not the link to your homepage.

Please include a link to Indira's Mahanandi blog in your post and a link to this event announcement. Please feel free to use the logo.

If you are sending from archives, edit the post and include a link to this announcement and Indira's Mahanandhi.

The dish should be strictly vegetarian, I mean no eggs or meat. The dish can be appetizer, main course or even dessert. Anything and of course anything that's edible.

Please send in your entries to mythreyee at paajaka dot com on or before 1st of March, 2009.

Entries from non bloggers welcome. Please email your recipe with picture of the dish and I will post the recipe in my blog mentioning your name.

Img source

Below are some facts and information that I got from Here, Here and Here.

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed.

Cauliflower lacks the green chlorophyll found in other members of the cruciferous family of vegetables like broccoli, cabbage and kale, because the leaves of the plant shield the florets from the sun as they grow. It has a compact head (called a "curd"), usually about six inches in diameter that is composed of undeveloped flower buds. The flowers are attached to a central stalk. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded.

Nutrition

Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very high nutritional density. As a member of the brassica family, cauliflower shares with broccoli and cabbage several phytochemicals which are beneficial to human health, including sulforaphane, an anti-cancer compound released when cauliflower is chopped or chewed. In addition, the compound indole-3-carbinol, which appears to work as an anti-estrogen, appears to slow or prevent the growth of tumors of the breast and prostate. Cauliflower also contains other glucosinolates besides sulfurophane, substances which may improve the liver's ability to detoxify carcinogenic substances. A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer.

Health Benefits

Cauliflower and other cruciferous vegetables, such as broccoli, cabbage, and kale, contain compounds that may help prevent cancer. These compounds appear to stop enzymes from activating cancer-causing agents in the body, and they increase the activity of enzymes that disable and eliminate carcinogens.

A Weekly Serving of Cruciferous Vegetables Halves Advanced Prostate Cancer Risk

Spicing Your Cauliflower with Turmeric Could Help Promote Men's Health

Protection against Rheumatoid Arthritis

Cardiovascular Benefits

Cooking cauliflower

Cooking cauliflower in an aluminum pot will intensify its odor and turn its creamy white anthoxanthin pigments yellow; iron pots will turn anthoxanthins blue green or brown. Like red and blue anthocyanin pigments (see BEETS, BLACKBERRIES, BLUEBERRIES), anthoxanthins hold their color best in acids. To keep cauliflower white, add a tablespoon of lemon juice, lime juice, vinegar, or milk to the cooking water. Steaming or stir-frying cauliflower preserves the vitamin C that would be lost if the vegetable were cooked for a long time or in a lot of water.

Img source

So, let's get started. Cook something with one or combination white/purple/orange/green cauliflower and send in your entries. If you have any questions, please mail me or leave a comment. Thank you.

Announcing sweet series - rice / wheat sweets & Diabetic friendly sweets and Roundup of SS - Baked sweets

2009-01-22T22:01:00.000-08:00

Dear friends, first of all, I apologise for the delay in posting the roundup. I had included chocolates and toffees in this roundup, but did not receive any entry. But I received different versions of cakes, cookies and cupcakes. Before I present to you the entries I received, I would like to announce the final event in the sweet series.

Sweet series - Rice/Wheat sweets & Diabetic friendly sweets

Please read the following points before sending in your entries.

1. Cook anything sweet that come under the category of this month - Rice/Wheat sweets & Diabetic friendly sweets and post the recipe with picture on your blog.

Rice/Wheat sweets include ANY sweet with rice or wheat as the main ingredient. example - sweet pongal or lapsi. Please include sugar free or low sugar sweets for Diabetic friendly sweets.

2. Multiple entries welcome. Your entries can be from your archives. All you need to do is edit that post and add a link to this announcement. But it will be really fun to create a new dish!

3. If you are sending from your archives, create a new post and add a link to your entries and this announcement. You do not have to rewrite the recipe. This is just to bring to the notice of your visitors, so they can send in their entries. - This is optional.

4. Feel free to use the logo.

5. Please send an e-mail to sweetseries at paajaka dot com with the following details on or before Feb 20, 2009.

(please copy the same format given below)

* Subject Line: Rice/wheat sweets & Diabetic friendly sweets
* Blog author:
* Blog name:
* Dish Name:
* URL to the post:

6. A picture of the dish (any size) - Please send only JPG files.

7. Non bloggers can e-mail me the recipe and the picture and I will include it in the round up.

8. The roundup of this event will be posted within one week after deadline. Thank you and looking forward to all your enthusiastic participation once again.

Here is the roundup up of sweet series - Baked sweets. Yet another wonderful, colorful sweets. Thank you friends, for sending in your entries and making this event a grand success. Please click on the picture to view it large.

1. Eggless orange cake tried by (non blogger) Ramya Jambunath

2. Almond cookies

3. Choco chip nutty cookies

4. Eggless butter cookies

5. Eggless chocolate cookie

6. Nankatai

7. Chocolate chunk cherry cake

8. Jam centered cookies

9. Naankhatai

10. Peanut butter sandwich cookies

11. Eggless orange muffin

12. Cupcake

13. Eggless vanilla cupcake

14. Vegan choco oats cookies

15. Vegan peanut butter chocolate raisin cookies

16. Christmas Fruits&Nuts Savarin Cake

17. Brownies cupcakes

18. Fig almond melting moments

19. Eggless banana nut muffin

20. Eggless saffron walnut eggless cake

21. Eggless butter cookies

22. Eggless tutti frutti cookies

23. Nankatai - Indian biscuit

24. Sweet puff - coconut filling

25. Christmas cake baked in pressure cooker

Previous Sweet series roundup

Puran poli / Sweet chapathi roti

Cool desserts

Chikki and Laddu

Deep fried and steam cooked sweets

Milk sweets - spongy texture

Halwa Kathli Burfi Peda

Please let me know if any of your entry is not included in this roundup. Thank you friends for pouring in your entries and looking forward for the same enthusiastic participation once again for this last and final event in the sweet series.

Microwave Mango Halwa

2009-01-16T16:15:00.000-08:00

Wish you all a very happy new year 2009. This is my first post this year and I wanted to make a SWEET start. I learnt this recipe from my FIL's brother Ramani chikappa, who is fond of trying new recipes especially sweets. There is a huge banganaballi mango tree in my inlaw's place and chikappa prepared this delightful MANGO HALWA using homegrown fresh ripe mangoes and cooked in stovetop.

The three main ingredients in this recipe are mango, sugar and ghee and of course some cardamom for flavor. Instead of using the fresh ripe mangoes, I used store bought sweetened canned mango pulp. Since it was already sweetened, I had to use less sugar. Also, instead of stove top cooking, I preferred microwave cooking, since it is mess free and no need to bother about over heating or constant stirring.

I have tried corn flour halwa and badam halwa in microwave and I was pretty confident that this halwa too will turn out to be good. The result was no dissappointment. The halwa was smooth, shiny, 100% mango taste and all in all, a divine treat and is a perfect sweet for any occasion. I have used saffron too in this recipe, may be that's why, the color of the halwa is orangish. Here is the recipe.

Ingredients:

Sweetened mango pulp - 1 can (850 gms) I used Shamiana kasar mango pulp sweetened

Sugar - white granulated - 1 cup

Ghee / clarified butter - half cup

Cardamom powder - half teaspoon

Saffron - few strands ( a pinch )

Method:

In a wide bottomed microwave safe high heat resistant large (corning ware or pyrex glass ware preferably) container add one can of mango pulp.

Microwave on high for 5 minutes. Add sugar and stir well until even distribution and again microwave high for 5 minutes.

Stir in cardamom powder and saffron strands. Stir the content and cook for 20 minutes, stirring once every 5 minutes.

Add ghee and stir in until even distribution. Adding more ghee is optional.

Microwave on high for 8 to 10 minutes and do not forget to give it a stir every 4 or 5 minutes.

After the halwa consistency is reached, give a quick stir and allow a standing time of about 5 minutes before tasting the halwa. If you think the halwa consistency is not reached, microwave again for 4 to 5 minutes.

Scoop a dollop of this halwa and garnish with a single cashewnut before serving.

Announcing Sweet series - Baked sweets and Roundup of Sweet series - Halwa Kathli Burfi Peda

2008-12-13T21:43:00.001-08:00

Hi friends, here is the awesome roundup of the delicious halwas, burfis and pedas. Before I present to you these awesome sweets, I would like to annouce the next event in the sweet series.

Sweet series - Baked sweets & chocolates

Please read the following before you send the entry.

1. Cook anything sweet that come under the category of this month - 'Baked sweets' and 'Chocolates' and post the recipe with picture on your blog. You can include cakes, pies, cookies, strudels etc and chocolates & toffees. Any sweet that is baked and I want to include CHOCOLATES and candies in the roundup as it is holiday season. EGGS ALLOWED.

2. Multiple entries welcome. Your entries can be from your archives. All you need to do is edit that post and add a link to this announcement. But it will be really fun to create a new dish!

3. If you are sending from your archives, create a new post and add a link to your entries and this announcement. You do not have to rewrite the recipe. This is just to bring to the notice of your visitors, so they can send in their entries. - This is optional.

4. Feel free to use the logo.

5. Eggs allowed for this event.

6. Please send an e-mail to sweetseries at paajaka dot com with the following details on or before Jan 10, 2009.

(please copy the same format given below)

* Subject Line: Baked sweets
* Blog author:
* Blog name:
* Dish Name:
* URL to the post:

* A picture of the dish (any size) - Please send only JPG files.

7. Non bloggers can e-mail me the recipe and the picture and I will include it in the round up.

8. The roundup of this event will be posted within one week after deadline. Thank you and looking forward to all your enthusiastic participation once again.

Without any delay, friends, I present to you the awesome roundup of the sweet series - Halwa, Burfi/kathli and Peda. Thank you friends, for sending in your entries and making this event a grand success. After I received the entries for this event, I realised halwa can be made with almost any ingredient in the pantry. Here goes the roundup. Please click on the picture to view it large.

Halwa

1. Dhoodhi halwa

2. Gajar halwa

3. Beet halwa

4. Lauki halwa

5. Microwave halwa

6. Kashi halwa

7. 10 easy Indian halwas

8. Potato halwa

9. Pumpkin almond halwa

10. Chayote (chow chow) halwa

11. Ashoka (wheat) halwa

12. Oats halwa

13. Oats halwa

14. Wheat ashoka halwa

15. Beetroot halwa

16. Rajasthani moong dal halwa

17. Maida halwa

18. Toasted marshmallows

19. Carrot halwa

20. Mango halwa

21. Badam halwa

22. Rava kesari

23. Microwave corn flour halwa

24. Carrot halwa

25. Hayagreeva muddy

Burfi / Kathli

1. 6 cup almond burfi

2. Mysore pak

3. Kalakand burfi

4. Badam saffron burfi

5. Tapioca coconut burfi

6. Kalakand (milk burfi)

7. Maida burfi

8. Choco coconut burfi

9. 2 color burfi

10. Badam burfi

11. Dry fruits pinni

12. Anjeer rolls

13. Coconut burfi

Peda

1. Dhoodh bopla peta

2. Microwave milk sweet doodh peda

3. Microwave doodh peda

4. Instant peda

5. Amrit peda

6. Pista rolls

7. Kaju pista badam roll

8. Kaju badam tacos

9. Sweet lamp for diwali

10. Microwave chocolate dhoodh peda

Previous Sweet series roundup:

Puran poli / Sweet chapathi roti
Cool desserts
Chikki and Laddu
Deep fried and steam cooked sweets
Milk sweets - spongy texture
Click here for sweet series categories

Please let me know if any of your entry is not included in this roundup. Thank you friends for pouring in your entries and looking forward for the same enthusiastic participation once again.

Microwave chocolate dhoodh peda

2008-12-08T07:39:00.000-08:00

Delicious chocolate dhoodh peda is a quick treat and just minutes away, prepared with just few ingredients that's cooked in microwave. Here is the recipe.

Ingredients:

Sweetened condensed milk - 1 can - 14 oz

Curd/ thick yogurt - half cup

Milk - half cup

Coco powder - half cup

Ghee - 2 to 3 tablespoons

Nuts to garnish

Method:

Empty the can of condensed milk into a microwaveable container that can withstand very hot content, preferably corning ware or pyrex glass container.

Mix in yogurt.

Warm the milk for 30 seconds in the microwave and whisk in the coco powder until it blends well with milk with no lumps.

Pour the coco milk over the condensed milk and mix really well until even distribution and there are no lumps in the content.

Microwave on high for 5 minutes uncovered.

Take the container out carefully using mittens.

Mix the content well and again microwave on high for 5 minutes.

Take the container out and you will notice the content bubbling. Please handle the container with care. The content is really hot.

Stir well and again microwave on high for 3 to 4 minutes until it reaches semi solid consistency.

Take the container out and stir well. Let it stand for 20 minutes minimum. Let the content cool down.

You can either stir in ghee at this stage and then make small pedas or make small pedas and pour a teaspoon of ghee over the peda while serving.

You can either mix in the ghee and serve as such or make small pedas out of the cooled peda content.

This is my entry to the sweet series - Halwa, kathli, burfi and peda hosted by Me.

Carrot kosambari

2008-12-02T08:50:00.001-08:00

Carrot kosambari a.k.a carrot koshambir is a very simple and healthy salad/vegetable side that can be prepared in no time. In this recipe, the chopped raw carrots are seasoned with green chillies and lemon juice. For authentic kosambari, grate the carrots using a grater. For a quicker version, I have used a mini chopper to chop the carrots finely. Here is the recipe.

Ingredients:

Carrots - 3 or use 1 packet of peeled baby carrots

Oil - 2 teaspoons - for seasoning

Mustard seeds - half teaspoon

Green chillies - 3 - slit vertically

Salt to taste

Asafoetida powder - a pinch - optional

Lemon juice - 2 teaspoons or sqeeze juice from 1 big juicy lemon

Method:

Peel the skin from the carrots and grate them using a grater or chop them finely using a chopper.

Heat oil and add the mustard seeds, when it pops, add the green chillies and turn off the heat and add asafoetida powder if you are using and pour the seasoning on the grated/chopped carrots.

Add salt to taste.

Squeeze juice from a big juicy lemon or take 2 teaspoons of lemon juice and add it to the seasoned carrots. Mix well.

Serve it as a side with any rice or enjoy it as a salad.

This is my entry to "JFI - carrots" hosted by The Cooker.

This is also my entry to "Recipes for the rest of us" event hosted by Ramki of One page cookbooks.

Announcing Sweet series - Halwa, Kathli, Burfi and Peda and Roundup of SS - Milk sweets - Spongy texture

2008-11-12T14:48:00.000-08:00

Before I present to you the entries I received for Sweet series - Milk sweets (spongy texture) I would like to announce the next event.

Sweet series - Halwa, kathli, burfi & peda

Please send in your recipes of all your favorite halwas and kathlis, burfis and pedas. Waiting to receive all your wonderful entries.

Please read the following rules before sending your entries.

1. Cook anything sweet that come under the category of this month - 'Halwa, Kathli, Burfi, Peda' and post the recipe with picture on your blog.

2. Multiple entries welcome. Your entries can be from your archives. All you need to do is edit that post and add a link to this announcement. But it will be really fun to create a new dish!

4. Feel free to use the logo.

5. The sweet needs to be vegetarian (no egg no meat).

6. Please send an e-mail to sweetseries at paajaka dot com with the following details on or before Dec 10, 2008.

(please copy the same format given below)

* Subject Line: Please mention which type: namely : Halwa, Kathli, Burfi or Peda

* Blog author:
* Blog name:
* Dish Name:
* URL to the post:

* A picture of the dish (any size) - Please send only JPG files.

7. Non bloggers can e-mail me the recipe and the picture and I will include it in the round up.

8. The roundup of this event will be posted within one week after deadline. Thank you and looking forward to all your enthusiastic participation once again.

Here is the roundup of Milk sweets that have spongy texture. Thank you friends, for sending in your entries. Enjoy the different versions of Gulab jamuns, rasgullas and Rasmalais.
Milk sweets (spongy texture)

1. Bengali orissa sweets by Ramki of One page cookbooks

2. Gulab Jamun by Kamala of Mom's recipes

3. Gulab jamun by Lubna Karim of Yummy food

4. Rasgulla by Lubna Karim of Yummy food

5. Rasmalai by Arundhuti Rama of Gourmet affair

6. Rasgulla by Sowmya of Creative saga

7. Gulab jamun by Priya Suresh of Priya's easy N tasty recipes

8. Rasgulla by Priya Suresh of Priya's easy N tasty recipes

9. Sandesh by Priya Suresh of Priya's easy N tasty recipes

10. Rasamalaai by Lavi of Home Cook's Recipes

11. Gulab jamun by Divya Vikram of Dil se

12. Gulab jamun by JZ of Tasty treats

13. Bread pudding by Shifa Firoz of Voizout

14. Rasmalai by Indrani of Appyayan

15. Gulab jamunby Uma of Essence of Andhra

16. Angoori rasmalai by Supriya of Queen of my kitchen

17. Badam rasmalai by Priya Suresh of Priya's easy N tasty recipes

18. Rasmalai by Ramya of Welcome hunger

19. Rasmalai by Gayathri Gopinath of My Adige mane

Prvious Sweet series roundup:

Puran poli / Sweet chapathi roti

Cool desserts

Chikki and Laddu

Deep fried and steam cooked sweets

Click here for sweet series categories

Please let me know if any of your entry is not included in this roundup. Thank you friends and looking forward for your enthusiastic participation once again for this roundup too.

Announcing sweets series - Milk sweets - Spongy texture and round up of Sweet seires - Deep fried and steam cooked sweets

2008-10-11T11:49:00.001-07:00

Before I present to you the wonderful deep fried and steam cooked sweets that I received, I would like to announce the next roundup.

Sweet series - Milk sweets with spongy texture

Please read the following rules before sending your entries.

1. Cook anything sweet that come under the category of this month - 'Milk sweets with spongy texture' and post the recipe with picture on your blog. The sweet that you are sending must be spongy with milk as the main ingredient. Example, gulab jamun, ras malai, rasgulla etc

NOTE: Please do not include sweets like peda, koa or any burfi or halwa . Though they might be milk sweets, I want to include them in a separate category in sweet series. Click here for sweet series categories.

2. Multiple entries welcome. Your entries can be from your archives. All you need to do is edit that post and add a link to this announcement. But it will be really fun to create a new dish!

4. Feel free to use the logo.

5. The sweet needs to be vegetarian (no egg no meat). The dish can be deep fried or baked etc. The final product should have a spongy texture.

6. Please send an e-mail to sweetseries at paajaka dot com with the following details on or before Nov 10, 2008.

(please copy the same format given below)

* Subject Line: Milk sweets (spongy texture)
* Blog author:
* Blog name:
* Dish Name:
* URL to the post:
* A picture of the dish (any size) - Please send only JPG files.

7. Non bloggers can e-mail me the recipe and the picture and I will include it in the round up.

8. The roundup of this event will be posted within one week after deadline. Thank you and looking forward to all your enthusiastic participation once again.

Here comes the sweet and tempting roundup of Deep fried and steam cooked sweets. Thank you friends, for sending in your entries. There are recipes for sweets which we think can only be store bought. Bookmark those recipes of sweets that you usually buy from stores. Try it. All recipes here are tried and tested by fellow bloggers. Be proud of your preperation.

Deep fried sweets

For bigger size click on the image

1. Sweet puri by Divya Vikram of Dil se

2. Sweet sevory by Uma of Essence of Andhra

3. Modak by Medhaa of Cook with love

4. Seeyam by Priya Suresh of Priya's Easy N Tasty recipes

5. Jangiri by Priya Suresh of Priya's Easy N Tasty recipes

6. Beetroot ghargis by Anjali.J of The big bite

7. Jhangri by EC of Simple Indian food

8. Appam by EC of Simple Indian food

9. Jalebis by EC of Simple Indian food

10. Vella cheedai by Sunshinemom of Tongue ticklers

11. Sukhiyan by Dershana of The Footloose Chef

12. Mixed flour Athirasam by Srivalli of Cooking 4 all seasons

13. Athirasam Divya Vikram of Dil se

14. Coconut biscuits by G.Pavani of Food lovers

15. Kariyalu - Kajjikayalu by Pallavi of All thingz yummy

16. Karigadubu - Karjikayi by Ramya of Mane adige

17. Adirasam by Jayasree of Kailas kitchen

18. fried - Sweet lola by Alka keswani of Sindhi rasoi

19. Naanu maanu by Radhika of Tickling palates

20. Boondi ladoo by Cham of Spice club

21. Kadabu by Bhagyashri of Taste buds

22. Jeera poli by Mythreyee of Paajaka recipes

23. Boondhi Laddu by Mythreyee of Paajaka recipes

24. Kahirakai by Radhika of Tickling palates

25. Soiyam by Kamalika Krishmy of Janaki Patti's kitchen

26. Paniyaram by Aartee of Nalabagham

27. Pazham pori by Aartee of Nalabagham

28. Appam by Vidya SB of Delectable vegetarian recipes

29. banana sweet appam by Sujatha of Spicy khazana

30. Rawa Puffs by Geeta of Payt Pooja

31. Gujjiyas by Shal Singh of Shail

32. Khajuriya by Shal Singh of Shail

Steam cooked sweets

For bigger size click on the image

1. Modhakamby by Srimathi of Few minute wonders

2. Ukdiche Modak by Supriya of Queen of my kitchen

3.Ukadiche Modak by Meera of Enjoy Indian food

4. Ragiflour Sweet Dumplings by Priya Suresh of Priya's Easy N Tasty Recipes

5. Thenga paal kozhukattai by Priya Suresh of Priya's Easy N Tasty Recipes

6. Kozhukattai by Miri of Peppermill

7.Kozhukattai by Dershana of The Footloose Chef

8.Money purse modakam by Dershana of The Footloose Chef

9. Sweet kaduvu by PJ of Seduce your tastebuds

10. Sweet puttu by Divya Vikram of Dil se

11. Bhappa doi by Sowmya of Creative saga

12. Kudumulu by Sireesha of Mom's recipies

13.Modak by Mansi of Fun and Food

14. Kozhukattai by Mythreyee of Paajaka recipes

Prvious Sweet series roundup:

Puran poli / Sweet chapathi roti

Cool desserts

Chikki and Laddu

Click here for sweet series categories

Please let me know if any of your entry is not included in this roundup. Thank you friends and looking forward for your enthusiastic participation once again for milk sweets that have a spongy texture.

Kozhukattai - Mrs. S. Mallika Badrinath recipe

2008-10-09T19:57:00.000-07:00

Every year for Vinayaka Chathurthi, when I have to make kozhukattai, I blindly follow Mrs. Mallika Badrinath's recipe from her book Traditional sweets. Though the recipe sounds easy, it takes a little practice when it comes to making a cup out of the rice flour dough. A little practice and patience, but worth the effort. Here is her recipe. I have re-written the recipe in my own words with very little alterations to the original reicpe.

Ingredients:

Dough:

Rice flour - 1 cup

Water - 1 and quarter cup

Oil - 1 teaspoon

Salt - less than quarter teaspoon

Note: For rice flour I used the regular rice flour available in the Indian grocery store. Authentic kozhukattai is made of pounded rice flour called Kai kuthal arisi maavu in tamil. It is prepared thus. Soak rice for one hour in water. Drain water through colander and dry by spreading over a towel under shade for one and half hours. Pound it to a fine powder. Sieve it. Allow to dry under shade for another one day. Keep in dry air-tight container and use whenever required.

Coconut filling:

Grated fresh coconut ( or shredded fresh coconut on the frozen secion in the Indian grocery store) - 1 cup

Grated white jaggery (light golden jaggery) - 1 cup (level)

Finely cut cashewnuts - 1 tablespoon

Ghee - 3 teaspoons

Cardamom powder - quarter teaspoon

Roasted gram - grind the gram (chutney dal or pottu kadalai) - 1 tablespoon

Method:

Filling:

Grate white portion of the fresh coconut using traditional grater or buy the readymade fresh shredded coconut in the freezer section. Thaw it for an hour before use.

Grind the grated coconut for even and fine grating.

Mix grated jaggery to this and heat in a heavy bottomed kadai strring in between till jaggery melts completely.

When the mixture becomes a little thick stir in the ground gram dal, ghee fried finely chopped cashewnuts and cardamom powder.

Remove from heat and allow it to cool down completely before stuffing it into the kozhukattai.

Do the filling first and get ready the dough. By the time the dough is done the filling will be cooled off.

Dough:

Heat water in a heavy bottomed kadai. Add salt and oil to the boiling water.

When the water starts bubbling, reduce the heat and pour the rice flour in the center as a heap. Insert a ladle and close with a lid leaving little gap.

Reduce the heat and cook for seven to ten minutes. Turn off the heat and stir the rice flour dough quickly without lumps.

Let the dough cool down a little. When it is still luke warm knead well to a smooth dough using little water to sprinkle if necessary. Apply oil the hands at the end while kneading.

Make small lemon sized balls out of the dough.

Making kozhukattai:

Using thumb and forefinger, flatten the edges first and gradually shape it like a cup carefully turning and pressing with equal pressure on all sides. A picture is thousand words and a video is a thousand picture. Click here to see how to shape the dough into a cup.

Keep little filling and fold it to seal well. Use the fork edge and press in the sides to form a design.

Arrange on a greased idli plate and steam cook for seven to ten minutes. Serve luke warm. Be careful while eating when it is still hot. The filling will be very very hot.

Other suggested fillings for kozhukattai are cashewnut filling, sesame filling, cashewnut and coconut filling.

This is my entry to Deep fried and Steam cooked sweet series event.

Instant Gooseberry pickle / Nellikkai Oorgai

2008-09-30T14:05:00.001-07:00

Before going to the recipe, I am very happy to say that this blog turned 2 yesterday. I started blogging recipes from September 29, 2006 in the name Try This Recipe. Last december the blog got a new name and a new domain Paajaka recipes. I am glad that there were 164K visitors and approximately 350K page views in the last 2 years.

I am a very creative person and blogging has given me an opportunity to show out my talents and as well, has been a gateway for me to connect to the world and to interact with people who share the same interests. In the last two years, I made many many blogger buddies and non blogger friends as well. There is nothing in this world more precious and more inspirational than the sweet comments/feedback I get from friends like you. Thank you so much for your continued support and friendship. With best wishes from you all and with the grace of God, I shall continue posting many more recipes.

Coming to the recipe, here is a very simple instant gooseberry pickle or Nellikkai Oorgai/Urkai as it is called in Tamil. I used one packet, Big size gooseberry that is available in the frozen section in the Indian stores. Apart from the preserved pickles that are prepared in the Indian households, there are pickles that can be made and served immediately. Gooseberry pickle is one such pickle. Here is the reicpe.

Ingredients:

Big gooseberry - 5 numbers

(I used one packet of Big gooseberry in the frozen section in Indian stores)

Salt - 1 tablespoon

Chilli powder - 1 tablespoon

Oil - 1 tablespoon

Mustard seeds - half teaspoon

Lemon juice - 1 tablespoon

Turmeric powder - half teaspoon

Fenugreek seeds - half teaspoon

Cumin seeds - half teaspoon

Method:

If using the frozen gooseberries, thaw the gooseberry for a minute in the microwave.

Chop the gooseberries and discard the seeds. Keep it in a separate mixing bowl.

Mix in salt, turmeric powder, chilli powder and lemon juice.

Heat oil, add mustard seeds. When it pops, remove from heat and allow the oil to cool off completely.

Meanwhile, dry roast the fenugreek seeds and cumin seeds and grind it together.
Mix this ground powder and the cooled oil (with mustard) to the gooseberry and stir well.

Serve with curd rice.

This is my entry to AFAM - Gooseberry hosted by Illatharasi.

Oats adai with cauliflower and broccoli

2008-09-29T14:41:00.000-07:00

I was fortunate to take part in a cookery competition called Kitchen Khiladi hosted by Cancer Institute Foundation in the bay area. Though I did not bag any prize, it was such a pleasure creating new recipes and cooking in front of audience and judges. It was a wonderful experience and I want to participate every year. It was such a good exposure for me and I got to see and taste a lot of wonderful recipes by other participants. The recipes of all dishes by the finalists can be found in the CIF website.

For the first round I prepared Sweet potato payasam. I will be posting the recipe soon. For the final round we were asked to prepare a dish with either cauliflower or broccoli or brussels sprouts. I created a new dish called oats adai with cauliflower and broccoli. We presented oats adai in three plates with tomato chutney, yogurt and jaggery in each plate. We also prepared freshly sqeezed orange juice. Here is the reipe.

Q: What is Oats adai with cauliflower and broccoli?

A: Adai is a thick variety of dosa. I have used rolled oats, rice flour and split yellow moong dal in combination of the star ingredients cauliflower and broccoli.

Q: Why did I choose to make Oats adai with cauliflower and broccoli?

A: I wanted to create a very healthy south Indian dish that can be prepared very easily. Also, I wanted to preserve the nutrition of the ingredients I use to the fullest extent possible.

Q: Why Oats adai with cauliflower and broccoli nutritious?

A: Oats adai with cauliflower and broccoli is packed with nutrients. I have used a variety of nutritious ingredients and medicinal spices in this recipe that not only fights cancer but also aids weight loss. If you want to follow a healthy diet and are looking for a very easy breezy, filling dish, then, this is the dish you are looking for.

Q: What is special about oats adai with cauliflower and broccoli other than being a healthy dish?

A: I have used onion in this recipe which is optional. You can omit onion if you want a ‘NO onion NO garlic dish’ plus, it is a Vegan dish – I have not used any dairy produts in this recipe.

Following are the benefits of the ingredients that I have used in Oats adai with cauliflower and broccoli.

Broccoli and Cauliflower

I have used these cruciferous vegetables which reduces the risk of cancer. It not only fights cancer but also aids for weight loss because they are negative calorie foods. Negative calorie foods require more calories to digest than the actual calories in those foods. That means it aids for natural fat burning.

Orange cauliflower

I used orange color cauliflower as it is more nutritious since they contain 25 times more Vitamin A than the regular white cauliflower.

Tomato & Broccoli

I made tomato chutney to go with the oats adai that contains broccoli.

The results of a recent research conducted at the Food Science and Human Nutrition at the University of Illinois, indicates that eating tomatoes and broccoli together may offer better protection against cancer than eating either vegetable alone. "Separately, these two foods appear to have enormous cancer-fighting potential. Together, they bring out the best in each other and maximise the cancer-fighting effect," Erdman said.

Rolled oats

I have used oats which are an excellent source of iron, dietary fiber and thiamin. They also contain antioxidants that are believed to protect the circulatory system.

Turmeric plus Pepper

I have used turmeric, a medicinal spice which contains yellow pigments called curcumin that fights cancer. Studies show that our bodies absorbs curcumin a thousand times more when eaten together with pepper.

Other ingredients that are used in the recipe are

Cumin seeds that aid digestion and rice flour which is a good source of protein, calcium and phosphorus. I have used Moong dal which is very rich in protein. I have used maida in least quantity (just quarter cup for 10 adais) as it is not a gluten free food. I have used oil spray (one spray for one adai) for a fat free cooking.

RECIPE for Oats adai with cauliflower and broccoli

List of ingredients:

Vegetables:

Orange cauliflower florets – 1 cup

Broccoli florets – ¾ cup

Red onion – 1 big (optional)

To make the batter:

Ground rolled oats – 1 cup (I used quaker oats old fashioned rolled oats)

Split yellow moong dal – ½ cup

Rice flour – 1 cup

Maida/All purpose flour – ¼ cup

Water – 3 to 4 cups

Spices and herbs:

Cumin seeds – 1 teaspoon

Turmeric powder – less then ¼ teaspoon

Ground black pepper – ¼ teaspoon

Asafoetida powder – 2 pinches

Salt to taste

Coriander leaves – handful

For seasoning:

Canola oil – 1 teaspoon

Mustard seeds – ½ teaspoon

Ginger – ½ inch

Green chillies – 4 to 5

Oil spray like PAM

Method:

1. Grinding, soaking and chopping:

Grind the oats and moong dal together and soak it in 1 cup water and keep it aside.

Use a mini chopper or a food processor to chop the cauliflower and broccoli finely and keep it aside.

Chop the red onions finely.

Chop the green chillies.

Peel the ginger skin and grate it.

Chop the coriander leaves.

2. Prepare the batter:

Take a large mixing bowl. Add the rice flour and maida.

Add a cup of water and whisk well to avoid lumps.

Add the soaked oats and moong dal and mix well.

Add the chopped vegetables and mix well.

Add the cumin seeds, turmeric powder, ground pepper, salt, asafoetida powder and finely chopped red onions and mix well.

3. Seasoning:

Heat oil in a small seasoning pan.

Add the chopped green chillies until it turns pale

Take the green chillies out. (this is to avoid biting on green chillies while eating).

Add the grated ginger to the oil in which green chillies were fried.

Add the mustard seeds, when it pops, add the seasoning with oil to the batter and mix well.

Mix in finely chopped coriander leaves.

4. Adai batter:

Add required amount of water to bring it to adai batter consistency. Mix well and keep it aside. The adai batter is ready.

5. Preparing the adai:

Heat a non stick tawa.

Spray once on the surface.

Pour one ladle of the batter in the center and spread it very little, just to make 4 to 5 inch adais.

Spray oil on top of the adai and keep partially closed in medium heat.

Use a stainless steel sauce pan to cover the adai partially.

After a minute see if the adai comes out without sticking to the tawa.

Flip the adai and again cook partially covered for a minute.

Serve immediately with tomato chutney or plain non fat curd.

Repeat until all the batter is used.

You should be able to make atleast 10 small adais.

This is my entry to four events.

1. Diet foods hosted by Dhivya of Dil se.

2. JFI - whole grains hosted by Suganya of Tasty palettes.

3. WBB - grains in my breakfast hosted by Aparna of My diverse kitchen.

4. Original recipe hosted by Lore of Culinary.

Thank you Foodbuzz

2008-09-25T18:10:00.000-07:00

I am very happy to be a part of foodbuzz which is an exlusive online community of foodies around the world. Tons of recipes from different cuisines and restaurant reviews are the key features in the foodbuzz foodie community. I get to meet a lot of people around the world who share the same interest - FOOD. Time flies whenever I am logged into foodbuzz, grazing on different recipes submitted by the Foodbuzz featured publishers.

For summer, Foodbuzz sent me a surprise gift. I received a cool summer tote with badges printed 'Paajaka', a variety of seeds etc. Thank you foodbuzz, I love the bag and I have been using it almost everyday.

A couple of days ago, I received a suprise gift from foodbuzz again. It was a beautiful apron and a spatula. Thank you once again for sending those gifts.

Foodbuzz rocks!

Bread and Jam Sandwich

2008-09-23T10:05:00.000-07:00

It might be the world's most simplest recipe, but it is still a recipe. I am talking about the very basic bread and jam sandwich. The best comfort food ever. This is a wonderful travel food, specially for people travelling with kids. Young chefs (kids) love to prepare these sandwiches.

Ingredients:

Bread slices (your favorite bread) - 6

Jam ( your favorite jam) - 2 tablespoons

Method:

Spread the jam on one side of the bread.

Place another bread slice on top of it.

It is optional to cut off the sides of the slices.

Cut it diagonally and enjoy this simple, delicious comfort food.

Different ways of preparing this sandwich:

1. Peanut butter and jam sandwich: Spread jam on one side of the slice. Top it with another slice. Then, spread peanut butter. Top the peanut butter with another slice of bread.

2. Bread butter jam: Spread jam on one side of the slice. Top it with another slice. then, spread butter. Top the butter with another slice of bread.

3. You can do any of the above after toasting the bread.

This is my entry to Eat Healthy - CALCIUM Rich hosted by Sangeeth of Art of cooking Indian food. Bread is a good source of Calcium.

Spinach Sambar / Palak Soppu Huli / Palak Keerai Sambar

2008-09-11T10:50:00.000-07:00

We all know that Popeye made himself super strong by eating spinach, but you may be surprised to learn that he may also have been protecting himself against osteoporosis, heart disease, colon cancer, arthritis, and other diseases at the same time. Learn more about the nutrition and health benefits of Spinach here.

In the below recipe for palak soppu huli (palak soppu is spinach leaves and huli is sambar), I have used the spinach, toor dal and tamarind, added the sambar powder to make a delicious and healthy huli / sambar. I mix this huli with cooked white rice or even make it a sidedish for sambar. Makes a healthy and filling soup too.

We make this huli every thursday. My mom used to say that it is Sri Raghavendra rayaru's favorite and is prepared every thursday in most madhwa households as thurday is Sri Raghavendra rayaru's day. Here is the recipe.

Ingredients:

Spinach - 1 medium bunch

Toor dal - ¾ cup

Tamarind paste - ½ teaspoon

(If using the fresh tamarind, extract pulp from one lemon size tamarind)

Oil - 2 teaspoons for seasoning

Mustard seeds - 1 teaspoon

Urud dal - 1 teaspoon

Channa dal - 1 teaspoon

Red chillies - 2

Sambar powder - 1 tablespoon. Click here for the recipe

Substitute with 3 green chillies for sambar powder

Turmeric powder - ¼ teaspoon

Asafoetida powder a pinch

Salt to taste

Method:

Cook toor dal with 2 cups water. Mash the cooked toor dal (whisk well to mash) and keep it aside.

Chop the spinach leaves and wash it well. You can use half the spinach in the spinach bag available in the Indian grocery store. Keep it aside.

Heat oil in a kadai and add the mustard seeds, when it pops add the urud and channa dal. When the channa dal turns light brown, add the red chillies and the chopped spinach leaves.

Add one cup water. When the content is getting cooked, add tamarind paste, Sambar powder (huli podi), turmeric powder, salt and asafoetida powder.

Let the spinach get cooked well. Now drain the excess water from the cooked toor dal and add the dal to the cooked spinach. Mix well and reduce the heat. Turn off in one boil.

Serve hot with cooked white rice with a dab of ghee or use as a side for chapathi.

This is my entry to FIC - green hosted by Sunshinemom of Tongue ticklers.