When I saw Asoka halwa in Cookery corner,I was sooo tempted to make it...This is the first time I am trying this sweet...And it came out very nice...I simply followed the method and ingredients...Actually, laavanya too have told that she took it from Mrs.Mano's delicacies... But thanks to her for bringing to our eyes!Very easy to make,tasted great...Here is the picture of the halwa I made...!

      And below is my humble,simple contribution to Jugalbandhi's this month click - Nuts event!

    All the  following awards + good job,chocohalic and butterly awards have been passed to me by two of our dear bloggers - LG of Taste of Mysore and Dibs from Chithramma's Kitchen....Other than them I have mentioned the other awards and who awarded me!

Vijaya of Dailymeals have also passed me the good job Award!

By- Malar

By-Malar ,  Anusriram,  Andhra flavours

By - Anu sriram From Chandrabahga

By-Jaishree from Ruchi

Hope I did mentioned everybody and everything correct!

                           Thankyou  so much to each and everyone who remembered me when passing the awards,I dont

know even I deserve these awards,but I am happy that I have got somany friends around here,who keep me in their mind!!

I am not passing this in particular to anybody as all of you would have already got these awards... But I am dedicating these to all of my blogger friends!

And here's a snap of the   Spicy baby potatoes  I tried from Here...(?)or may be Here(?) Thank you both for this wonderful recipe,Nags and Bharathy!

I saw this recipe in Global Vegan and I wanted to try ...So with some changes I made like...omitted "Dill" and added Rice flour with besan in the ratio 1:3,cumin seeds I added a little..and Little asafetida/hing....,Curry leaves....just like the mix for bajji ....;))...and tried....Turned out very nice colourful dosa...just like Kumuda's....from global vegan. My son too liked this one..:))Can have this as a tiffin..

CHINESE STYLE

This is the recipe I took from Prema's cookbook,I have made this for so many times and like its simple way to make and still it taste different and good..!I tried to post yesterday itself,but some error message was coming...like, your request cannot be processed now,try again... :((..Then my hubby said its due to some unsaved layout problems...as I was trying to change the layout the other day..Then some how he fixed...
Any now I can do post now...no problems........:D... You can find the recipe Here.!




I made baby corn korma as side dish...and the recipe of korma I 'll post in future....:))

            I tried this recipe after I tasted this at my friend Sangeeta’s place, I loved it very much and asked her the recipe for it…I make this when ever I get bored of the paneer butter masala,this is sure a nice variation from the usual cashew gravy! I wanted to blog this for long time and here it is. I love this with roti or even mild spiced pulavs / rice…

The recipe where my friend sangeeta referred was My Dhabha mutter paneer masala.

Ingredients

Paneer, cubed(frozen)	1 cup
Peas, frozen	3/4 cup
Tomatoes	2 nos.
Curd	1/4 cup
Green chillies	3 nos.
Ginger garlic paste	1 tsp
Red chilli powder	1/2 tsp
Dhaniya powder	1 tsp
Turmeric powder	1/4 tsp
Garam masala powder	1/2 tsp
Coriander leaves	For garnishing
Lemon juice	1 tsp
Oil / Ghee	2 tblsp
Salt	As needed

To Fry and grind to paste:

Onion,sliced	2 nos.
Cinnamon	1 inch
Elachi/cardamom	1 no.
cloves	1 no.
Jeera/cumin seeds	1 tsp
Pepper	10 nos
Oil	1 tsp

Method:

1. Heat a pan with oil and add the cinnamon,elachi,cloves,pepper and lastly jeera,after jeera splutters,add onion and fry till golden brown. Add the chilli,coriander and turmeric powder .
2. Just give it a fry,take care not to burn it.Let it cool and grind it along with little water to a smooth paste.
3. Microwave the peas for 2-3 minutes in high in a micorwave safe bowl. Stir in between for even cooking. Set aside.
4. Boil water and add the frozen paneer,switch off the flame and keep covered till use. If you want you can shallow fry the paneer cubes until golden brown and again keep it immersed in hot water. Keeping immersed in hot water helps the paneer to stay soft. I usually dont fry the paneer,just add it to the boiling water and then add it to the gravy,which gives you a softer paneer. But this time I tried shallow frying.
5. Again heat the oil in the pan and add the green chillies and the ginger garlic paste,fry for a minute,then add the ground paste. Fry for a minute or two.
6. Add the chopped tomatoes and required salt. Fry till oil oozes out (4-5 minutes) in medium flame.
7. Add the cooked peas. Add the well beaten curd and mix well.
8. Add the paneer cubes and required water(1/2 cup), and simmer for 5-6 minutes. Add the garam masala powder.
9. Lastly garnish with the coriander leaves and add the lemon juice after you put off the stove. Mix well. Serve with roti or Naan.

 

Notes

Do not over fry the masala powders which will turn the gravy bitter. adding lemon juice is very important,so donot skip it,otherwise you have to compromise on the taste!

            Yay-yay-yay! I baked these biscuits for the first time and it came out very nice!  My kiddo loves Jam biscuits a lot, I tried this especially for him and after tasting one he said ‘I love this’ !!.Now I can bake cookies confidently as this attempt turned out to be a success!

          I saw this recipe at Divine taste blog ,when I was googling images for eggless cookies and got tempted and the recipe sounded pretty simple and I just went ahead and tried it,I dint changed anything,just blindly followed the recipe,as this is my first time,I dint want to take any risks. But I used ready made jam,while she has used her own home made jam.

INGREDIENTS

Maida/All purpose flour	3/4 cup
Vanilla custard powder	3/4 cup
Corn flour	4 tblsp
Butter	1/2 cup
Powdered sugar	1/2 cup
Curd	3 tblsps
Vanilla essence	1/2 tsp
Jam(any kind) I used mango	2 tblsps

 

Method:

1. Soften butter and beat it until frothy along with powdered sugar and the essence.
2. Add the flours and curd.
3. and make it into a smooth dough.
4. Spread the dough in a flat surface using a rolling pin for about 5 mm thickness. You can see the image for reference,the biscuit wont rise much, so you can roll to the same thickness you want.
5. Use cookie cutter of any shape and cut out the shapes. use the remaining dough and repeat the process.
6. Arrange these biscuits in a baking tray lined properly(I used aluminium foil).
7. I used the essence bottle’s lid for making a dent at the centre to fill the jam.Just a very very shallow dent.You can use your thumb too.
8. I just melted(made it loose) the jam in a small pan.(take care not to heat it too much,just when it starts to get warm,remove from fire)
9. Just fill a drop to cover the dent we have made in the biscuits..
10. Pre- heat oven at 180^degrees C and bake the biscuits  for 12 – 15 minutes(mine took 15 minutes) or until done.
11. After cool down store in airtight containers and enjoy the home made Jam biscuits!

Updated Picture(26/5/’11)

I baked this biscuits once again and this time I got cookie presser moulds Here is a Picture of it …

 

Use your favourite  jam. The yellow colour in my biscuits are from the custard powder.

             My kid loves baby corn a lot! So I am always in search for recipes using baby corn. I have tasted baby corn manchurian in restaurants and always wanted to try at home! When I googled for images,I got attracted by the picture of Nag’s Baby corn Manchurian. So I decided to try and she too have adapted the recipe from her sister,so double the assurance. I already once have tried Gobi manchurian and today I tried the baby corn version. Since it was tasting awesome,I thought I will have this recipe in my blog too..:)

            Since I wanted my baby corn in a softer side,I just pressure cooked it till 3 whistles. Other wise I followed her recipe,other than few measures that I changed according to my taste. I did used a sprig of cilantro leaves,since I like it that way.

 

Ingredients:

For deep frying:

Baby corn	12 nos,cut in to two and pressure cooked
Maida/all purpose flour	4 tblsp
Corn flour	2 tblsp
Ginger garlic paste	1 tsp
Red chilli powder	1 tsp
Salt	As needed
Oil	For deep frying

Others:

Ginger garlic paste	1 tsp
Onion	1
Capsicum	1
Green chillies	2 nos.
Cilantro/Coriander leaves	1 1 sprig
Spring onion	1/2 bunch
Red chilli powder/pepper powder	1 tsp( I used red chilli powder here)
Chilli sauce	1 tsp
Soya sauce	2 tsp ( Use more if u need)
Corn flour	1 tsp dissolved in 1/2 cup water
Salt	as needed

Method:

1. Mix cooked baby corn,salt,redchilli powder,ginger garlic pate and the flours,with sufficient water,the corn should be coated well with the batter.
2. Deep fry till golden brown and keep aside.
3. Cut onion,capsicum into cubes or length wise as per ur wish.
4. Chop the coriander leaves and spring onion.( Use the bottom part of spring onion when u fry onion)
5. Heat a broad pan with oil and add ginger garlic paste followed by onion,green chillies and fry till onion turns transparent and then add capsicum and fry for a minute.
6. Add the sauces,salt,red chilli powder and fry for a minute in high flame.
7. Add the fried baby corn with chopped coriander leaves and spring onion and mix well.
8. Now add the corn flour dissolved in water in a sprinkled manner and stir well,till you get a juicy baby corns covered in this sauce evenly!
9. Decorate with spring onions,chopped and enjoy as a starter or side for fried rice!!

               Pesarattu is Andhra special,which you can fond in many of the blogs,native from Andhra...Its made out of green moong and little rice and it should be thin by the original recipe...I think some make with yellow moong too,but I think pesarattu with whole green moon is healthier and has a good texture too!

Update:

I am sending this to the event, Made for each other , event hosted by Rathna of Asvadha.

Thanks for hosting the event Rathna!

I think that ginger flavored chutney is apt for pesarattu coz, the ginger flavor supress the raw smell in pesarattu and is a great combination and just made for each other!

               Now this has become a regular menu in our breakfast,only thing I should say,now I have changed the recipe more like Adai dosai,which both me and my hubby like :)

Ingredients:(Makes 10-12 pesarattus.)

Whole green moong	1 cup
Raw rice	2 tblsp
Ginger	1 inch
Jeera	1 tsp
Green chillies	4-5 nos.
Onion	1 big (chopped)
Curry leaves	1 sprig
Coriander leaves	2 tblsp chopped
Asafetida	1/4 tsp
Salt & Water	As needed

Method:

1. Soak whole green moong,with rice,through night,morning drain the water and first grind ginger,green chillies,jeera and then add this moong and grind to a coarse batter,of adai consistency(We like ours bit thick and coarsely ground,if you want thin pesarattu,grind smooth).
2. Mix in salt,asafetida,onion,curry and coriander leaves and mix well.Add water if needed.
3. Heat a tava and spread to your required thickness just like we make dosa,add oil.
4. Flip to cook on the other side too.(cook 2 mins in medium flame each side or till golden brown)
5. Serve with coconut chuteny or chuTney of your choice..I served with ginger flavored coconut chutney...

Coconut chutney - Ginger flavored:

Ingredients:

Coconut grated	1/2 cup
Ginger	1 inch piece
Green chillies	4-5 nos.
Tamarind	1 small pinch
Pottukadalai (roasted gram dal)	1 tblsp
water and salt	as needed

To Temper

Coconut oil	1 tsp
Mustard	1 tsp
Urad dal	1 tsp
curry leaves	1 sprig

Method:

1. Grind all the ingredients under the 1st table into a smooth paste.
2. Season with all the items given in To Temper table.Mix well.       

You can make pesarattu with sprouted whole green moong too,like here in Ahaar... This is my own version of pesarattu, I have made my own changes,so it may vary from authentic recipe!