Mango And Peas Rice And An Award

          Thengai, Mangai, Pattani Sundal ( meaning literally as coconut, mango and peas chat), a popular evening snack in our beaches, this was what, that was ringing in my ears, when I was thinking about doing something with the single mango sitting in my fridge, begging for my attention. I wanted to do a rice with it, instead of doing it plain, I thought of doing it like the sundal by adding some peas and coconut to it.  The end result was very good , the peas making the rice more colorful and more nutritious too..

Need To Have

• Basmati Rice - 1 + 1/2 cup
• Mango - 1 medium grated
• Frozen peas - 2 cups
• Coconut - 1 tablespoon
• Peanuts - a handful
• Mustard Seeds - 1/2 teaspoon
• Urad Dal - 1 teaspoon
• Asafoetida - 1/2 teaspoon
• Curry Leaves - 10

Roast And Grind

• Mustard Seeds - 1/2 teaspoon
• Fenugreek Seeds - 1/2 teaspoon
• Dried Red Chillies - 2 - 3
• Chana Dal - 1 tablespoon

Roast the above and powder it with the coconut.

Method

          Cook the rice with some turmeric and a sprig of curry leaves and cool it. Heat oil, add the mustard seeds, urad dal and peanuts, roast the nuts till golden. Now, add the asafoetida, curry leaves, grated mango and the peas and salt, saute well till cooked, then add the ground powder, mix well. The final consistency should be like a thick jam, add the cooled rice, mix and serve with some potato fry or chips.

Sending it to the Sunday Special Event at Roshan's Cucina.

Note

Adding curry leaves while cooking the rice adds a nice flavor to the rice ( a tip by my maid in India).
Can increase the coconut to 1/2 cup too, I always try to keep it minimum.
You can mix more or less rice depending on the sourness of the mango.

          I am very happy to get this "Liebster Blog Award", thank you so much Rasi, and a big hug to you.

She is a wonderful fellow blogger, check out her space Vegetarian Food & Me, for some delicious recipes. A word about the award

"Leibster" means dearest in German and as with any award, there is bit of a ceremony involved.These are the rules if you accept the award:

• Copy and paste the award on your blog. Link back to the blogger who gave you the award.
• Pick your five favorite blogs with less than 200 followers who deserve to be noticed and leave a comment on their blog to let them know they have received the award.
• Hope that the five blogs chosen will keep spreading the love and pass it on to five more blogs.

Now it's my turn to choose some of my fellow bloggers, I would like to share it with:

Chandrani of Cuisine Delights

Faseela of Good Food Ends With Good Talk

Nivi of Bon Appetit

Prathiba Sreejit of COOK-EZEE
Amina Khaleel of Amina Creations

 Do check out their lovely blogs for some wonderful dishes, and again a big thanks to all my blogger friends out there for encouraging me with their valuable  and loving comments.

reade more... Résuméabuiyad

Cheesecake

Mali kolacici od sira u obliku srca.

Podloga
125gr mljevenog keksa
90gr maslaca

Nadjev
250gr krem sira
60gr sitnog secera
100gr kiselog vrhnja
200gr bijele cokolade

Vocna kasica
100gr malina
(zamrznutih)
3 zlice secera
3zlice vode

Samljeti keksa.

Otopiti maslac.U dublju zdjelu staviti sve zajedno i izmijesati.

Ja uobicajeno sameljem keks u multipraktiku i odmak tu sipam i otopljeni maslac,pulsiram par puta i dobivenom smjesom punim kalup.
Kalupice staviti u frizider dok napravimo ostalo.


Ja samovog puta koristila kalupice u obliku srca.


Napravila sam dva srca i 2 manje salice pune kreme.






Nad parom otopiti bijelu cokoladu..paziti da posuda u kojoj je cokolada ne dodiruje vodu kako se cokolada nebi zgrusala,jer treba da se dobije otopljena cokoladna smjesa.

Staviti u mali sud /serpicu maline da lagano kuhaju zeljene gustine..ako zelite kasicu treba da ukuha sva tekucina,za sirup samo da prokuhaju i da se otopi secer,zatim treba protisnuti kroz cjedilo i tako dobiveni sirup samo preliti preko kolaca.



Ja sam radila kasicu i ukuhala sam dobro tekucinu/sok koji su pustile maline i dodatak secera malo ih je ucino slatkim ali su jos bile kisele,sto mi je i bio cilj jer sam htjela da osvjezi kremastu smjesu sira.


Sada ponovo u dublju zdjelu staviti krem sir,kiselo vrhnje,secer i malo arome vanilije,sve dobro izmijesati,pa dodati otopljenu cokoladu,zatim izvaditi kalupice koji su bili na hladenju ,pa napuniti kremom.

Ponovo vratiti u frizider da se krema stegne..najbolje ostaviti preko noci da se stegne.





Prije serviranja preliti kolac vocnom kasicom/sirupom.

reade more... Résuméabuiyad

Bitter Gourd Pitlai

          When I mention the vegetable bitter gourd (pavakkai, karela), I know there are quite a few people out there, like my husband and daughter who are going to turn off. As for me, I love this vegetable, especially the way my mom makes it (will do a post later ), but the only way the family will take it is in the form of a fry (where the vegetable is killed off it's valuable nutrients ) or this pitlai, I prefer the latter for known reasons. Adding tamarind and other spices brings down the bitterness, and it tastes delicious with rice and adding a little ghee makes it even more tastier, I know many of you will have your own versions, this is mine..

Need To Have

•  Bitter Gourd - sliced 2 cups
• Tuvar Dal - 1/2 cup
• Tamarind - small lemon size
• Tomato Puree - 5 tablespoons
• Turmeric Powder - 1/2 teaspoon
• Sambar Powder - 2 teaspoons
• Jaggery - 2 teaspoons
• Mustard Seeds - 1 teaspoon
• Grated Coconut - 1 + 1/2 tablespoons
• Curry Leaves - 10 

Roast And Grind

• Dried Red Chillies - 3
• Coriander Seeds - 1 tablespoon
• Black Peppercorns - 1/2 teaspoon
• Chana Dal - 1 teaspoon
• Urad Dal - 1 teaspoon
• Asafoetida - 1/2 teaspoon

Method 
          Pressure cook the tuvar dal with half of the turmeric powder and extract the juice from the tamarind. For the bitter gourd, remove the spike-like things off the skin ( slightly brush it with a peeler, do not remove the skin entirely ), deseed them and then slice them. Cook the bitter gourd pieces with the tamarind extract, sambar powder, remaining turmeric powder and salt. Roast all the ingredients under roast-and-grind and make a paste with the coconut. Once the vegetable is almost cooked, add the tomato puree and jaggery, cook for a couple of mins, then add the cooked dal and ground paste and cook it for 5 more mins. Finally heat some oil, add the mustard seeds, once it stops spluttering, add the curry leaves and pour this over the prepared pitlai. Serve warm with rice, some vegetable curry and pappads for a complete meal.

Sending it to Roshan's Cucina who is hosting the Kerala Kitchen event this month,
                to Spicy Treats for the Show Me Your Hits - Healthy Delights event and
                to Wit, Wok And Wisdom for the Love For Lentils event.

Note
The red chillies I have are very hot, use yours wisely.
Can replace the tomato puree with whole tomatoes, but cook it along with the bitter gourd.
Can double the amount of coconut and do the seasoning with ghee, but I prefer to keep it this way.

reade more... Résuméabuiyad

Coffee Glazed Brownies

          Last Saturday my daughter had a violin concert at school and I had signed up to send in some brownies. To make it slightly interesting, I added some coffee powder to the recipe. After sending her plain brownies, I did the coffee glaze on a small portion of it. The brownies were a real hit, with the glaze they looked all glossy and dressed up..

Need To Have

• All Purpose Flour Or Maida - 1 cup
• Unsweetened Cocoa Powder - 2/3 cup
• Brown Sugar - 2 cups
• Chocolate Chips - 1/2 cup
• Instant Coffee Powder - 2 teaspoons
• Butter - 4 tablespoons
• Oil - 1/8 cup
• Eggs - 2
• Baking Powder - 1 teaspoon
• Baking Soda - 1 teaspoon
• Vanilla Extract - 1 teaspoon
• Salt - a pinch
• Milk - 1/4 cup

For the glaze

• Powdered Sugar - 10 tabs
• Butter - 1 tablespoon
• Coffee Powder - 1 + 1/2 teaspoon
• Water - 2 tablespoons

Method
           Sift the flour, cocoa, baking powder and baking soda and mix the coffee powder in the milk. Beat the eggs, add the oil, melted butter and the brown sugar, mix everything well. Now, mix in the milk, vanilla extract, then slowly add the sifted dry ingredients and salt, mix well, add the chocolate chips ( dusted with little flour ). Pour in a greased pan and bake at 350F for 25 to 30 mins, keep checking after 25 mins.
For the glaze, beat everything together, pour on the top, keep in the fridge to set, then cut into pieces.

Sending it to Vimitha's My Culinary Trial Room for the Love n Chocolate Fest event,
                to Zesty Palette for the Sweet Luv event,
                to Srav's Culinary Concepts for the Dish For Loved Ones event,
                to Tickling Palates for the Let's Cook-Sweet Somethings event,
                to Teenz' Yummy Delights for the Valentine's Day event,
                to Anzz Cafe for the Valentine's Special event and
                to Sumee's Culinary Bites for the Bon Vivant event.

Note
I used a 8 by 8 pan and a loaf pan and got 1" thick brownies.

 

reade more... Résuméabuiyad

Povrce

Povrce jedemo svakodnevno.




Danas sam izvojila tri nacina kako ga spremam i koje se moze posluziti kao toplo predjelo,prilog ili samostalno jelo muz dodatak salate,po zelji...






PUNJENI PARADAJZ

6 kom paradajza
4 mlada luka(moze obicni manji luk)
1 cenj cesnjaka
30gr maslaca
2 tikvice
1 zlica paradajz paste
1 zlica isjeckanog svjezeg bosiljka
1 zlica parmezan sira

Odrezati vrh paradajza,onako kao mali poklopcic,zatim zlicicom polako izvaditi sredinu,meso i sjemenke,ostaviti u zdjelicu.

Na maslacu dinstati sitno isjecani luk,cesnjak ,pa kada uvene dodati izrendane tikvice,malo dinstati pa dodati paradz pastu(prije je bila u tubi :)),zatim unutrasnjost koju smo izvadili iz paradajza i


sve skupa dinstati da voda ispari...zaciniti po vlastitom ukusu.
Tom smjesom puniti paradaz.

**Ovako pripremljen paradajz drzati u frizideru i pred samo sluzenje naglo zapeci na visokoj temperaturi..ako zelite mozete i posuti sirom ,tako je jos ukusniji.

Isto tako se moze posluziti uz rostilj..dok se meso pece,sve povrce,ukljhucujuci i ovaj paradajz zamotati u foliju i drzati na rostilju da se pece.


Ja nemam veliki rostilj tako da povrce uvijek radim u rerni ili ispod grila na sporetu.







TIKVICE PUNJENE POVRCEM

6 tikvica
50gr slaninice
1 glavica luka
1 cesanj cesnjaka
malo ulja ili maslaca
1 zlica brasna

150ml mlijeka

250ml rendanog sira
(po zelji neki tvrdi sir)

300ml mix povrca

(mrkva,crvena paprika,grasak,kukuruz)
*povrce moze biti iz konzerve,a mozete i sami napraviti vas mix povrca

1 zlica kopra(dill)
1 zlica kapara
2 zlice parmezana

Tikvice staviti 3 minuta u vrelu vodu.

Ocijediti i izdubiti sredinu,ostaviti na stranu.

Ja sama pravim mix povrca,ono sto imam,tako da na masnoci proprzim svo povrce(izuzev kapara ) koje isjeckam na iste kockice,kada omekani,pospem brasnom ,promijesam malo kuhacom da se brasno zapece i zalijem s mlijekom..pustim da se umak zgusne.

Ponekada je potrebno dodati vise mlijeka ,sve zavisi koliko ste zlicom zahvatili brasna.
Sada dodati kapare,kopar i sir..sve promijesati i puniti tikvice.


Tako se mogu posuti odozgo topljenim sirom i zapeci ili samo bez sira,poslagati u tepsiju i naglo zapeci,to kazem jer povrce mora biti kompletno vruce,da se nebi razvila bakterija.




PUNJENI LUK sa piletinom i kukuruzom

6 glavica luka,kakvog imate
50gr slanine
1 zlicica curry praha
1.1/2 salica pecene piletine
400gr kukuruza iz konzerve
1 manja crvena paprika

Luk ocistiti mod ljuske ,lagano izdubiti sredinu,tako da barem 2 opne vanjske ostanu.

Dno mora biti cijelo,zato polako zlicicom kopati,pa taj luk upotrijebiti za nadjev,ako zelite ili ako morate prziti piletinu,tada je prvo proprzite na tom luku pa je poslije dodajte u nadjev.

U kipucu vodu ubaciti luk,izdubljenu stranu dole,3 minuta.

sve sastojke pomijesati i napuniti luk


Luk takoder zapeci u rerni.

reade more... Résuméabuiyad

Zucchini Paniyarams

           Paniyarams are South Indian delicacies, there are both sweet and savory versions, of all, the sweet pal(milk) paniyarams of Chettinad is my favorite. Tradiontally they are made out of urad dal, but mostly we make the non-sweet ones from a couple of days old idli batter, adding some seasonings and onions to it. But for today's recipe, I didn't use both, I used a combination of wheat flour and all purpose flour and added grated zucchini to it, they turned out really good, try it out..

Need To Have

• Whole Wheat Flour - 1 cup
• All Purpose Flour Or Maida - 1 cup
• Grated Zucchini - 2 cups
• Onion - 1 big chopped
• Grated Ginger - 1tablespoon
• Curd - 1 cup
• Peanuts - 3 tablespoons
• Chilli Flakes - 2 teaspoons
• Turmeric Powder - 1/2 teaspoon
• Asafoetida - 1/2 teaspoon
• Baking Soda - 1 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Urad Dal - 2 teaspoons

Saute the onions

Add ginger and zuchhini, mix well

Prepared batter

Pour into the paniyaram moulds

Cooked on one side

Fully cooked paniyarams

 Method

           Mix in the whole wheat flour, maida, curd and baking soda, and enough water to make a thick batter and keep it aside for half an hour. Meanwhile, heat oil, add the mustard seeds and the urad dal and the peanuts, once the spluttering stops and the peanuts are slightly roasted, add the onions, saute till they turn tranparent, then mix in the turmeric powder and the asafoetida. Now, add the grated ginger, zucchini, chilli flakes, salt, mix well for 5 mins and add to the batter. Mix everything well, pour into the paniyaram moulds, cover and cook on one side, flip it over and cook uncovered on the other side. Serve it with some chutney or tomato thokku. I started it as a evening snack but finally I made it for dinner. 

Sending it off to Spicy Treats for the Show Me Your Hits - Healthy Delights.

Also sending it to Anusha of Tomato Blues who is hosting the Cooking For Kids - Zucchini event started of by Kalyani.

Sending it also to Srav's Culinary Concepts for the Cooking Concepts - Dish For Loved Ones.

Note

You can do the whole thing only with whole wheat flour and even leave out the baking soda and add eggs.

Cook on medium heat, otherwise the paniyarams might not be cooked on the inside, you can check it with a knife, before turning it.

reade more... Résuméabuiyad