REPUBLIC DAY CELEBERATIONS AND SPORTS EVENT OF ASHOK NAGAR

I would like to present here about an interesting Sports Event on occasion of Republic Day (of course with colorful pictures) at our children’s Park on 25 th and 26th Jan 2009.

We, proud Indians, know the value of Republic day, it was a remarkable day in Indian history as it was on this day the constitution of India came into force and India became a truly sovereign state. On this day, our nation has became a totally Republican unit. The country finally realized the dream of Mahatma Gandhi and the numerous freedom fighters who, fought for and sacrificed their lives for the Independence of their country. So, Republic day is always a special occasion.

This Republic day has become extra special for our street residents, Ashok Nagar. We thought just one day is not enough for saluting our Nation and hence celebrations were held for two days.
FLAG HOISTING BY MASTER. KARAN MOORTHY WITH THE HELP OF MR. RAMANATHAN

To make the kids involve in this function, we conducted a sports events for the kids, so that they will get to know the importance of Republic Day. It would not be worthwhile if I didn’t mention here that this idea was actually proposed by two smart kids, Lakshana and Harshita. They have come up with a plan which made all our eyebrows raised. Then this wonderful idea was implemented with the cooperation of all young mothers. Again, I should also mention that the encouragement from the senior persons who are the caretakers of children’s Park in our locality gave us a strong motivation in implementing this.

The two kids themselves have come up with a plan about the events to be conducted and about the participants list. There were some interesting events such as Frog Jumping, Bunny Hopping, Pebble Picking and Book Balancing, and kids from 3 years to 10 years participated. The day ended with lots of fun and enjoyment.

On 26 th January 2009, the function started off with a flag hoisting ceremony followed by singing National Anthem. A formal address was given by the Good Samaritans of the Association. Flag hoisting was made by a 6 year old child prodigy Karan Moorthy. It was followed by prize distribution to the winners of the previous day events and the grand finale was Karan Moorthy's demo of motor bike racing. Children and their family returned home thrilled and happy.

CHIEF GUEST INTRO BY MR. RAMAN

These are the two smart brainy gals I am showing for you my friends, Lakshana and Harshita. These two gals really rocked that day and got lot of appreciations for their leadership and innovative quality.

ENTHUSIASTIC AND YOUNGEST ORGANISERS OF THE EVENT To my surprise, I was called up on stage to speak about the Sports Event. I was wordless on the dais. I spoke a few words at that time but I took this opportunity to thank everyone for considering my kid’s idea and suggestions who is just 7 years old now. Lakshana, you have made me very proud dear..

PARTICIPANTS AND YOUNG INDIA FROM OUR PLACE

CUTE BUNNIES GETTING READY FOR RACE
SWEET SMARTIES AIMING TO REACH THE GOAL

SWEET LITTLE HEARTS HITTING THE TARGET

BUSY MAN PICKING UP TO DROP MORE

Finally comes my buddy gal, collecting the

CREATIVE KID AWARD FROM KUMARAVEL UNCLE

I would like to thank all the parents and residents of Ashok Nagar for their co operation and participation in that Event. My very special thanks to Mr.Ramanathan and Mr.Kumaravel (lovingly called as uncles by us), for honoring my kid’s idea, their support and their encouragement to her BY AWARDING HER AND HER FRIEND WITH CREATIVE KIDS AWARD.. And my sincere thanks to Mr. Raman, who agreed and gave his full support in including the Events and prize distribution in between their pre scheduled programme list.

Thanks to everyone and the sponsors Mr. & Mrs. Natarajan, Mr. Ramanathan and to Mr. Kumaravel who has joined their friendly hands with me.

-HEMA

AN AWARD AND ENTRIES FOR THE EVENT

Ramya and Vij passed me this beautiful Award to me. Thank u dears am so honored and happy to receive it.

Here some of my archived recipes going to Sudeshna's Harvest -the festival of rice Event.

Click the link for the pic and recipes dears. Thank u.

1.LEMONY LEMON - A TANGY TASTY MASALA BATH

2.MINT MAGIC( PUDHINA PULAO)

3.IYENGAR'S PULIODHARAI

4.PEA NUT CUP RICE

5.MUSHROOM PULAO

6.PASTA PULAO

7.BISI BELA BATH

8.CILANTRO RICE

9.CHENNA PULAO

10.VEGETABLE RICE

11.SPONGY DOSA WITH YUM YUM COCONUT

12.RICE UPPUMA

13.BAJJI'S PLATTER -A TREAT FOR YOU

14.VEGETABLE BONDA

15.MOR KOOZH (OFCOURSE ITS MORE COOL)

16.MEDHU PAKODA

Here one more Entry for the Event FIC Yellow by Sunshinemom (the second pic)

CABBAGE GINGER CURRY

INGREDIENTS

Cabbage 2 cups (chopped)

Carrot grated 1/2 cup

Grated coconut 3 tsp

Ginger minced 1/2 tsp

Green chilli 2

gram dhal 2 tsp

Urid dhal 1/2 tsp

Mustard 1 tsp

Oil for tampering

Hing a pinch

Curry leaves few

METHOD

In a pan pour little oil and pop up mustard seeds. Add gram dhal and urid dhal and hing fry for few mts. Then add finely chopped ginger, green chilli, saute for few seconds and then add cabbage. Sprinkle some water and cook in low flame by covering with lid. Once the cabbage get cooked and water drained, add grated coconut. combine well and stir for few more mts. Garnish with curry leave. Now the healthy two in one curry is ready for u.

U can add cooked peas also in this curry.

NOURISHING TOAST WITH HEALTHY TOPPINGS

This is very simple and tasty snacks. Most of us will break our head for the evening snacks especially for kids; it should be healthy, filling and tasty. Mainly it should be kids approved right?!... This will help us with very simple ingredients and with very little effort. My kids enjoyed eating this and we too. Not only for the evening snacks, it can be taken as Breakfast or dinner too. This I had in my friend Sindhu’s house. Me and my kids loved it and the next day I tried it for breakfast. We all liked it. Thanks Sindhu for letting me know such a nice recipe. I added and reduced some of the ingredients according to our taste buds.

In reciprocation and wanted her to taste my style of preparation, I made it for my friend Sindhu and given to her. She also enjoyed very much.

U NEED

Dosa/Idli batter 2 cups
Chilli powder 1 tsp
Garam masala ¼ tsp
Salt to taste (note already dosa batter and bread contain salt)
Turmeric a pinch
Onion finely chopped 1
Tomato finely chopped 1
Green chilli 1
Carrot finely chopped 1
Bread slices 4
Ginger garlic past ½ tsp
Paneer few cubes
Oil to toast

PREPARATION

1. Mix salt, turmeric, ginger garlic paste, chilli powder and garam masala powder to the dosa batter. Combine well.


2. Then add chopped vegetables including chilli. If the batter is too thick u can add little water. Consistency should be like bajji -bonda batter.
3. Soak the paneer in warm water for 10 mts and grate it to fine pieces.

4. Heat the dosa griddle and soak the bread slices into the batter. Be sure some vegetable should stick on both sides

5. Pour oil around it and cook till it turns crispy and brown. Repeat it for next side too.

6. Keep the bread toast aside. Spread some shredded paneer on the top.

7. Pre heat the oven for 5 to 8 mts in high.

8. Cook in grill mode for 1 minute.

10. Garnish with curry and coriander leaves and Serve hot with sauce.

People who are not having oven can do it on stove top itself. Ignore the steps 7and 8. Instead roast it again for few mts on the dosa griddle itself.

This Bread goes to the following Events

1.Cooking for kids by Preety

2.MEC - Paneer by Raji

3.Just for you by Alka.

4. FIC Yellow by Sunshinemom (the second pic)

5. Bread Mania by Sindura.

VEG - MASALA PANEER - DHUM BIRIYANI

I was much impressed with LUCKNOWI DHUM BIRIYANI when I saw the recipe in rekhas kitchen blog. Such a nice cook she is and I like the spicyness in her recipes.. So many varieties in her blog hm.. Good job Rekha and thanks for sharing with us.

It’s my long time wish to make dhum biriyani and I have not got the proper recipe for that and more over I though it was very tough process to prepare (in the step of Dhum). Since it was my first time I followed the same steps and jus given the delicious Rice with very slight variation by adding the masala paneer.

Indeed the output was so good and tasty. All my family members loved this especially my daughter who loves paneer emptied in seconds. It was my long wish to prepare something for my Amma, so I utilized this chance and packed a big bowl of biriyani and sent it thru my sister. They also enjoyed this very much. A Big Thanks to you Rekha dear.

INGREDIENTS

Rice --- 2 cup
Carrot 2 no. cut in to cubes
Potato 2 no cut in to cubes
green peas --- 1/2 cup
paneer ½ cup cubed
Ginger garlic paste ----1 tsp
Onions - 2 big very thinly sliced
Coriander leaves 1 bundle chopped
Tomato --- 1 big chopped
Peas 1 cup
Garam masala powder --- 1 tsp
Red chili powder --- 1 tea sp
Cinnamon - 1 inch stick
Cloves - 4-6
Cardamom -5
Saffron - 1/4 tsp
Curd - 1/2 cup
milk - 1/2 cup
Cashew nuts ---1 cup or you can make it 1/2 cup also
Raisins --- 1/2 cup
Almonds ( 1/2 cup soaked in warm water for 10 min. and choped
Ghee --- 1/2 cup
Salt to taste

METHOD

Mix curd, Red chili powder, salt to taste, garan masala, ginger garlic paste, and mix well and add cubed vegetables and peas to curd mixture mix well and leave for 1 hour to marinate.
Wash rice and add 2 cups water salt to taste, and 1 tea sp ghee mix well and cook in steam.

Heat ghee in a heavy bottom pan and fry sliced onion till brown and crisp, remove from ghee and keep a side. And then fry cashew nut in the same ghee remove and leave a side, now fry raisins and leave a side.

Now after 1 hour in the same ghee add clove, cinnamon, cardamom let them popup and add vegetable mixture and chopped tomatoes (don't add water) let them cook in a slow flame cover with a lid and cook till vegetable s are 3/4 cooked. Crush 1/4 fried onion with your hands and add to vegetable mixture mix well

Soak saffron in warm milk for 10 -15 min

Now mix 3/4 cashews and raisins 3/4 coriander and mint leaves with rice and spread the rice on top of the vegetable mixture, and pour saffron milk over it and spread left over cashew s and raisins and coriander leaves, fried onion.

Cut the paneer in to cubes and shallow fry them in a little oil. Soak them in warm water for 10 to 15 mts. Drain water completely. Leave them for 2 to 3 mts. Take a bowl mix little salt, chilli powder and a pinch of pepper, jeera powder, combine well then add the paneer cubes toss it in that mixture. Masala mixture should spread evenly on the paneer. Add the masala paneer to the rice.


Cover with a foil and bake the dish for 20 min. in a preheated oven

Remove from the oven and leave for 5 min. then open the foil and serve hot with any kind of raitha or gravy.

An excuse dear... i have taken photos of the dish before dhumming with spreadings of all veg, paneer and onions etc as above and one more after the dhum, mixed with rice in a bowl. Unfortunately it somehow got erazed and I could not publish the rice bowl after mixing. At the same time cant resist to postphone it again, more over rushing to send this for Rakh's Event. I ll update the pic once I prepare this again. Thank u dears.

As usual sending the recipe to

1.Cooking for kids by Preety
2.MEC - Paneer by Raji
3.Just for you by Alka.
4. Srivalli's MLLA, an event started by Susan
5.EC's MBP - Easy Breezy Breakfast. Event.
6. Sudeshna's Harvest -the festival of rice Event.

A COMFORTING BREAK FAST (GHEE PONGAL)

This is one among the famous and soothing tiffin in South India, especially in morning times. Idli and pongal we can feed the children easily and will be filling too. My boy would be finished this in few mts with curd and chutney. My hubby craving for this with Sambar and chutney.I too love the pongal with Gothsu. Sambar and chutney also accompanies well with it. But with Gothsu hm.. cant beat with any other one. Here lets go for the recipe...

INGREDIENTS

Raw Rice 1 cup
Moong dhal/pasi parrupu ¼ cup
Ginger 1 inch
Pepper 1 tsp
Jeera/cumin 1 tsp
Hing a pinch
Salt to taste
Ghee and oil 1 cup (in equal propotion)
Cashews and curry leaves for garnishing

METHOD

Combine and wash both the rice and dhal together. And pressure cook it.

Peal the outer skin of ginger and grind it for few seconds along with pepper and jeera/cumin to a coarse powder.

U can also use the jeera, pepper and shredded ginger without grinding to the pongal.

Since pepper, jeera, curry leaves and ginger are very good for health I used to add them in coarse powder form every time. Once u ground it to coarse powder it will be mixed nicely with pongal and children cannot pick and throw them.

In a pan pour the cup of oil and ghee, add the ground mixture. Saute well and add salt, turmeric and hing. (My kids love yellow color in pongal so I have added the turmeric here)

Then add the cooked rice, combine well.

Finally garnish with cashews.

Sending this Pongal to

1. FIC Yellow by Sunshinemom
2. Just for you by Alka.
3. Srivalli's MLLA, an event started by Susan
4. Sudeshna's Harvest -the festival of rice Event.

BREAD PANNEER (A MICRO WAVE TRY)

This one I especially made for the Rak’s Event. Though I have Oven, so far I did not use it properly.. jus using for re heating and preparing very few n simple dishes like pizza(with store bought base), potato toast and some. I am always comfortable with stove top method. This time I fully used my oven to make this. Anyhow the output was so good and tasty.

My kids loved this very much and emptied the bowl in seconds.

INGREDIENTS

Onion 1
Green chilli 2
Paneer few pieces
Bread 3 slices
Chat masala ½ tsp
Salt to taste
Turmeric a pinch
Pepper a pinch
Chilli powder ½ tsp
Cumin powder ¼ tsp

METHOD

Soak the paneer cubes in warm water for 10mts.
Stain the water and crumble the paneer and bread slices.
Take an oven proof container, pour little oil and add onion n green chilli microwave high for 3 mts till it turns golden brown. Stir it for every 30 seconds or 40 seconds. Then add paneer and bread pieces, mix it well. Microwave high for 3 mts. Stir now and then. Then add salt, pepper, cumin powder, turmeric, chilli powder and chat masala. Combine well and microwave high for few more mts. keep stirring every one minute.

Give this hot bowl for evening snacks.

This recipe goes to the following Events

1.Cooking for kids by Preety,

2.FIC Yellow by Sunshinemom

3.MEC - Paneer by Raji

4.Bread Mania by Sindura.

5 Just for you by Alka.

LOVELY DESERTS WITH A LITTLE SHORT BREAK

Hey wondering.... posting my next also a parade to a Event?!?.... Nothing dears. Little bit busy with the personal work. We are planning to conduct a Sports Day Event in our association on Indian Republic Day 26th January, so busy in organising things for that.. I cant sit and key the recipes for my new dishes as i am going out for purchasing, preparing the list of participants and prizes. So a very little short break for my new dishes and will come back soon with the Events details.

And all these Deserts going to Varsha Vipins - RFRU-Desert Event.

1.BALL BALL BADAM'S

2. COCONUT BURFI

3.WHEAT HALWA

4.KAJU & ALMOND KATHLI

5.PALADA PAYASAM

6.RICE PAYASAM/ PAL PAYASAM

7.SEMIYA PAL PAYASAM

Enjoy dears... will come back soon.

PEA NUT SPECIALS

Here goes the Array of some tasty dishes to the Event Let's go nuts : Peanuts hosted by aquadaze at her blog Served with love.

1. IYENGAR'S PULIODHARAI






2. PEA NUT CUP RICE

3.PEA NUT MASALA

4.PEA NUT DRY MASALA

LEMONY LEMON - A TANGY TASTY MASALA BATH

Click the link for the recipe...

CHENNA MASALA-SOUTH INDIAN STYLE AND AN AWARD

I already posted CHOLE MASALA in North Indian style and this one I learnt from my mom, typical south Indian-Tamil Nadu style. This is very easy to prepare yet tasty too. My mom prepares this for puri, chappati and we also love to have this as Bread chenna, samosa chenna etc.

INGREDIENTS

Kabuli chenna 2 cup
Tomato 2
Onion 2
Green chilli 3 to 4
Red chilli 2
Garlic 5 pods
Ginger one inch
Anni seeds 1 tsp
Poppy seeds ½ tsp
Cinnamon ½ inch
Cumin seeds ½ tsp
Black pepper ½ tsp
Grated coconut 2 tsp
Coriander ½ bunch and a few for garnishing
Garam masala/Chenna masala 1 tsp
Turmeric a pinch
Salt to taste
Oil for tampering


PRPERATION

Soak Chenna over night or abt 8 hrs. Pressure cook by adding half salt to it. Keep aside.

Grind all above said ingredients to a thick paste except masala, turmeric and salt.

Take a pan heat abt 2 to 3 tsp of oil. Pop up mustard/cumin/anni seeds. Then add the masala paste in to it. Saute for few mts until the raw smell goes.


Add turmeric, salt and masala powder. Mix well. If the paste is too thick add water and let it boil for few mts till the aroma of masala spreads. Use the water which we have used for cooking the chenna.

Add cooked Chenna and combine well and allow to boil for few more mts.

Garnish with some coriander leaves and serve hot.

Accompanies very well with Parathas/chapatti/bread/Chenna samosa.

Enjoy the Hot and Spicy Chenna with your evening snacks/dinner.

This is my daughter's favrt dish.. she will have one more paratha/chapathi with this masala. I used to prepare this especially for her to stuff more chapati atleast twice in a month.

Sending this to

1.JFI - Chickpeas Event.
2.FIC Yellow hosted by Sunshinemom.
3.Alka's Just for you .
4. SRIVALLI S Legume -love -affair at cooking4allseasons.started by Susan

This Beautiful Award I got from my dear friends Priti of Indian Khana and Varsha Vipins of Will-O'-the-Wisp. I feel so honored and happy to recive this from u my dears. Thanks a lot for thinking me for this Award.

I would like to pass this Award to all my blogger friends who are all visiting and commenting this post.. My main aim is not to miss anyone in my list. so please, Feel free to pick the Award dears. Thanks a lot.

BAJJI'S PLATTER -A TREAT FOR YOU

Wow! we will say a big “O” to bajji always. Summer or winter its an all time snacks for our home and for everyone I trust.. Isn’t dears.

Particularly my hubby loves chilli bajji very much. And my amma is great lover of milaga bajji.

If she doesn’t have bajji mlilagai (hope u all understand the word bajji milagai the light greened long chilli especially for making bajjies.) she ll make bajji with our ordinary green chilli.. she loves the spiciness in that.

I made this especially for my dear amma and for my hubby darling. Rest of the bread, onion, potato bajji for us. (I too love chilli bajji that is different). We won’t stop with one variety of bajji. We make minimum 3 to 4 varieties at a time having one or two in each variety.. so I used to make once in a while since its deep fried and consuming quantity also more.)

INGREDIENTS

Rice flour ½ cup
Gram flour 1 cup
Red chilli powder 6 tsp
Salt to taste
Idli/Dosa batter 3 tsp (optional)
Oil to fry
Vegetables as per your taste and choice
Onion, brinjal, raw banana, potato, chow chow, bread, green chilli/bajji chilli, cauliflower etc.

Here I displayed potato, onion, chilli, raw banana and bread bajjies as a treat for you.

METHOD

Combine both flour,salt, chilly powder well and then add the Idli/Dosa batter. Make a thick batter by adding water.

Why I used dosa batter here is bajji will come fluffy and crispy. Instead of using baking soda this will be good.

Cut all the vegetables in to thin slices. (shape doesn’t matter as per yr wish and taste u can cut it.)

Take a frying pan and pour cooking oil, heat the oil. Once the oil get heated, turn the stove to medium flame.

Dip each slice of veggies in to the bajji batter and deep fry them in the cooking oil.

Fry both sides until it turns to golden brown color and crispy.

Enjoy the bajji with coconut/green/red chutney.

Sending this to the following events

1. Srilekha's EFM – Savouries
2. Alka's Just for you .
3. Pallavi's Sunday Snacks - Hot N Spicy

SHANKARANTHI THALI (TRADITIONAL LUNCH ON PONGAL DAY)

Everyone has their own style and follow their own traditional way in celebrating pongal and preparing special varieties of dishes on this festive day.

In our house we prepared Ven pongal, Chakra pongal, White rice, Rasam,vadai, payasam, Vadai Thair pachadi, kai kootu on pongal day. We did Sathya Narayana pooja also and did Amsi (Neivedhyam) all the dishes to God. After the pooja we read the Pooja Story to every one of our house. We enjoy the divine story of Lord. Sathya Narayana. After having the prasadam we do all sit for our lunch together. Here… the plate of traditional and tasty dishes from our home.

We use a decorated bronze pot for cooking the sweet pongal on pongal day. Here the word decoration means we tied the pots neck with raw turmeric leaves, secondly we tied some flowers, Small and Fine pieces of sugar cane, turmeric pieces and yellow pumpkin pieces in a twine thread and tied it below the turmeric leaves. We put Thiruman (Full Namam on all sides of the pot).

Here comes the recipe of

SWEET PONGAL

Raw rice 1 cup
Moong dhal/pasi paruppu ½ cup
Sugar ½ cup
Milk 500 ml
Jaggery ¼ cup
Kalkandu ¼ cup

Pachai karpuram/ camphor a pinch
Cashews and raisins

METHODS

Boil the milk in the bronze pot. Add the washed rice and dal to it.
Mix well and cover with lid. Stir on and off.
When the rice come to almost to the cooked stage and soft, add grated jaggery, sugar and kalkandu in to it.
If necessary u can add water of ½ to 1cup.
Combine well. Now add the pachai karpuram, elachi in to the pongal.
Finally garnish with roasted cashews and raisins.

I think the English name for kalkandu is Sweet candy. But I'm not sure. If anybody knows, kinldy write to me dears.

Sending this recipe to FIC-- YELLOW at http://tumyumtreats.blogspot.com/2009/01/announcing-food-in-colors-january-2009.html hosted by sunshinemom of tongue ticklers

and also to Festive Food: Makar Sankranti By Priti of
Indian Khana

Sudeshna's Harvest -the festival of rice Event.

GHEE ROAST - A CUTE CONE OF DOSA

Who says no to Dosa that too for Restaurants style Roasted Cones.. I tried many times whenever I prepare dosa to make cones like the way they serve in Restaurants. But I couldn’t make as perfect as they give.. Luckily I got a chance to view the way of making the cone Dosa in Hotel Saravana Bhavan (Saravana Chats near my Doctors clinic), When I have gone there with my little one for check up. He was troubling a lot during our waiting time, running here and there in the entrance...The Restaurant's kitchen was very visible thru a window from the clinic Entrance.. Obviously we got attracted towards the aroma of the food, the way and technique they used to prepare,
garnish and serve the items for the orders.
My smart boy grabs the attraction of the chef by his curious questions like uncle what are u doing, how u are cooking these dishes, Is this for me! can I come there? (in Tamil-Uncle enna panringa, yaruku panringa, Enka! Nan vadhatuma ange(varattuma) Blah blah …Then slowly I started asking him how u r making the cone out of the dosa… Fortunately they got an order for Ghee Roast, he practically shown me the preparing Style.

INGREDIETNS

Dosa batter
Ghee/oil to sprinkle on dosa.


METHOD

Pour the batter in the dosa griddle and sprinkle ghee around it.
Cook in low medium flame. Make a line from the centre to one corner with dosa ladle as shown in the pic 1.( step 1).
Then start rotate the dosa. Refer pics step 2 to 4.

Thanks to the chef of Saravana Bhavan.
Here u go, to get the ghee roast cones from my kitchen.

LEMONY LEMON - A TANGY TASTY MASALA BATH

Let’s have a nice talk about the goodies of lemon here.

Lemon is widely grown all over the world. Lemon is a must in the kitchen. It is a universally favorite fruit. Lemon is especially appreciated for its vitamin C value. Lemon is sour, warm, promoter of gastric fire, light, good for vision, pungent and astringent. It checks the excessive flow of bile and cleanses the mouth. It dislodges phlegm (cough) and expels wind from the digestive tract. It helps in digestion and removes constipation. It prevents vomiting, throat trouble, acidity and rheumatism. It destroys intestinal worms.

Lemon in Kitchen Hm… such a juicy, tangy and tasty fruit can be used in so many ways in our yummy preparations.. as a pickle, juice, rice, in garnishing etc etc. Here comes easy and tasty lemony rice, suits perfect for lunch box.

INGREDIENTS

Lemon 2
Cooked rice 1 cups
Salt to taste
Turmeric ½ tsp
Green chilli 3
Oil 2 tsp
Coriander leaves few
Curry leaves few
Dried red chilli 2

For Tampering

Mustsard ½ tsp
Urid dhal 1 tsp
Chenna dhal 1 tsp
Broken cashews/roasted pea nuts 2 tsp

For masala

Dried redchilli 4
Fenugreek seeds ¼ tsp, Roasted Pea nuts.
Roast both the red chilli and fenugreek to golden brown color and grind them to powder.

METHOD

Cook the rice and spread it in a large plate. Allow it to cool.
In pan heat oil tamper with tampering items; add red and green chilies, cashew/pea nuts. Sauté them for few seconds. Add turmeric, salt and mix it well. Switch off the stove, add lemon juice and Pour the mixture to rice then sprinkle the masala powder on that. Combine well with cooked rice. Garnish with coriander leaves as well as curry leaves. Use roasted peanuts to make the dish more tastier.

This is my another Entry to FIC-- YELLOW at http://tumyumtreats.blogspot.com/2009/01/announcing-food-in-colors-january-2009.html hosted by sunshinemom of tongue ticklers

Sudeshna's Harvest -the festival of rice Event.

JULLKA

The food which consumes less time to prepare, with simple ingredients, when we have no mood to spend around much time in kitchen.

Are u looking for the recipe coming under this category. You have come to the right page here. That’s Julka alias Bombay chutney…

This one I goes for most of the times when I have no mood no time to make subji or gravy for my chappati. It gives equallent taste to curry/gravy/subji.

The dish was named by my sil’s fil. Still I dono why he has named this dish as Julka… It’s funny to sound the dish as Julka. Here comes the easty tasty recipe of Julka…

INGREDIENTS

Onion 2
Tomato 1 (optional)
Green chilli 2
Mustard/jeera 1 tsp
Coriander powder ¼ tsp or less
Red chilli powder ½ tsp
Garam masala ½ tsp
Turmeric a pinch
Salt to taste
Gram flour/kadalai mavu 2 tsp
Oil 2 tsp

PREPARATION

Slit the onions, tomatoes and green chilli in thin long strips.
Pop up mustard seed or jeera in a pan and add chillies first then onion and tomatoes. Sauté till it becomes translucent.
Add salt, turmeric, coriander powder, red chilli powder and masala in that.
Fry for some time. Mix well the gram flour in ½ or more glass of water. If it is so thick dilute it by adding more water. Add the water to the Julka. Allow it to boil and cook for few mts until the raw smell of masala and gram flour goes off and the gravy thickens.
Garnish with curry leaves/cilantro. Serve hot with chapatti/parathas/Dosa.

This julka is going to FIC-- YELLOW at http://tumyumtreats.blogspot.com/2009/01/announcing-food-in-colors-january-2009.html hosted by sunshinemom of tongue ticklers

CARROT HALWA

This I learnt from my friend Raji. This is so easy and quick fix sweet... I prepared this for my guest in an occasion. That day my mama, mami and their daughter came to our house. My cousin is coming first time after my marriage from U.S. I told my husband to buy some sweet and already I had some snack in my house and arranged for dinner. As usual my hubby dear forgotten my words and came back with empty hand from office. Mm… wat to do I imdtly grated the carrot lied in my fridge and started preparing carrot halwa n alas! when I was about to add the sugar I found that there was no sufficient sugar in my kitchen… Guess how I could manage the show…. They bought pal khova and Kara boondhi for us… I used that sweet khova instead of sugar and really it came out very well and looks so creamy. I raised my collar up by saying wow! Hema u have done a good job.

He! He! He! No… No… No… don feel too much dears… go to the recipe now…

INGREDIENTS

Grated carrot 2 cups
Milk Kova (Sweet one bought from stall)- ½ or ¾ cup
Add or reduce according to yr taste bud.
Kesari color powder- a pinch
Milk – ¼ cup
Saffron few strings (optional)
Elachi powder a pinch
Fried cashew nuts for garnishing

METHOD

Add the freshly grated carrot along with a spoon of ghee in a microwave safe bowl. Cook it on high for 3 mts then add milk and cook for another 7 to 8 minutes. Stir in between. Then add khova, combine well and cook for another 8 to 10 mts. Keep stirring for every 2 to 3 mts. Add saffron and elachi powder mix it well and cook of 2 mts.Then garnish with cashews. Now the yummy creamy carrot Halwa is ready for u…

Hi friends a small obligation to u... If u come to know any event suitable for this recipe kinly let me know ma... so that I can also send this to that Event.... Thank u dears.

Sending this to Trupti's Announcing ' Winter Treat ' Event

Cooking for kids started by Sharmi and hosted now my Preety.

VEGETABLE BONDA

Most of us will surly raise our hands to healthy and tasty snacks, that too it satisfy both sides and won the approval of kids, definitely it will be lovely right!... Thro this stuffed n crispy bondas
we can consume combination of 3 to 4 vegetables at a time in our favorite way of cooking. The only thing pinches is deep fried .. wont u compromise with the stuffed vegetables in this?!.Mm....

INGREDIENTS

Gram flour 2 cups Rice flour 1 cup

Red chilli powder ¼ cup
Baking soda a pinch
Salt to taste
Oil to fry
Vegetables ½ cups
(Peas, onion, potato, beans, carrot and beet root.)
METHOD

Chop all the vegetables except onion and par boil with little water.
Chop the onion and saute for few mts in a pan and add the boiled vegetable along with turmeric and salt... Fry it for some time till the remaining water in the vegetables absorbs.
Let it cool for some time and make a small ball out of it. Keep these balls in a plate.
In a bowl mix both the flours, salt, chilli powder and baking soda well and make a thick paste by adding water slowly.
Heat the oil in a deep frying pan; dip the vegetable balls in to the flour paste.Put it in the hot oil and fry them till bondas turn golden brown

This recipe is going to

Trupti's Announcing ' Winter Treat ' Event
Srilekha's "EFM (Event for the Month) December - Savouries Series!"!
Sangeeth and sunshinemom's Eat Healthy - During Pregnancy. Events.