- Heat oven to 350 deg.
- Combine flour and pecans and set aside.
- Mix butter and sugar until well blended.
- Add water, vanilla, salt and mix well.
- Gradually add flour mixture, stirring until well blended after each addition.
- Shape into 1" balls; place on ungreased baking sheets.
- Bake for 20 minutes or until the edges are golden brown.
- Cool on wire racks.
- Melt semi- sweet chocolate in a bowl kept on boiling hot water.(see directions on package)
- Dip each cookie halfway into melted chocolate, then sprinkle or press top lightly into grated white chocolate to create snowy appearance.
- Let stand until set.
- You can use wheat flour instead of plain flour.
- I have added less sugar, you can add more according to your sweetness.
- Walnuts can also be used instead of pecans.
- Grate white chocolate and refrigerate immediately, until ready to use.
- This proportion gave me 36 cookies.
- In this heat to avoid melting of chocolate you have to refrigerate them, otherwise you can store them outside.
Coconut grated – ½ cup
Garlic Cloves - 8
Ginger – 1 ½ Tb spoon
Coriander seeds – 3 Tb spoon
Cumin seeds – 2 tsp
Red chillis – 6
Cloves – 5
Cinnamon stick – 1 inch
Cashew – ¾ cup
Onions – 1 cup (chopped)
Pepper corns – 1 tsp
Butter – 2 Tb spoon Method:
- Soak red chilies in hot water for 10 minutes.
- Roast separately coconut, garlic, ginger, coriander seeds, cumin seeds, peppercorns, cloves and cinnamon over low heat until it leaves a nice aroma.
- Add cashew and onions and roast altogether for 10 min.
- Turn off the heat and let it cool.
- Grind all the above ingredients.
- Heat butter in a pan, add ground spice and fry for 10 min.
- Add chicken pieces, salt and little water and cook until tender.
- Serve with rice, roti / chapathi or poori.
Yummy and spicy Kaju Chicken goes to "Potluck - Chicken" hosted by Vicky.
PS: Adjust the spices according to your spice level. You can add water according to the thickness needed.
Have a nice week ahead.
Apple finely chopped - 1
Big ripe banana - 1
Raisins - 1/2 cup
Pecans - 1/2 cup (toasted and chopped roughly)
Flax seed powder - 1 Tb spoon (optional)
Plain flour - 1 cup
Wheat flour - 1 cup
Sugar - 1 - 1 1/4 cup (I have added 1 cup)
Baking powder - 3/4 tsp
Baking soda - 1/2 tsp
Cinnamon powder -1/4 tsp
Milk - 1 cup
Butter - 3/4 cup
Lemon juice - 1/2 Tb spoon
Chocolate chips – 1 cup (Optional)
- Toast pecans at 350 deg for few min, then cool and chop roughly.
- Sieve dry ingredients together 2-3 times.
- Melt butter in large bowl, add milk and gently fold in dry ingredients.
- Smash banana, and sprinkle lemon juice over it to avoid it from turning black.
- Peel the skin of apple and chop to very small pieces and sprinkle lemon juice.
- Add raisins, banana and apples, mix very lightly.
- Mix in chopped pecans and chocolate chips.
- Keep mixture a bit lumpy, and do not mix too much.
- A lumpy batter makes better muffins.
- Pour spoonfuls of mixture greased in muffin trays, or in small cups.
- Bake in preheated oven at 350 deg C for 20 minutes or till done.
- Serve hot or cold. Makes: 18-20 cup sized muffins.
Have a great week !!
Eggless Chocolate - Praline Buttons, goes to Madhuram's "Egg substitute-Yogurt" event.
Ingredients: Pecans – ½ cup Unsalted Butter – ½ cup(1 stick) Sugar – ¾ cup Vanilla Extract – 1 tsp Milk – 1 Tb spoon Yogurt - ¼ cup (Egg Substitute) (Or Egg – 1)
Flax Seed powder - 1 Tb spoon (Optional) Flour – 1 ¼ cup Unsweetened cocoa powder – ¼ cup Salt – ¼ tsp Baking powder – ¼ cup Semisweet chocolate chips – 1 cup Pecans for decorating – ½ cup
Have a wonderful weekend!!
Hesarukalu / Green Moong dhal – 1 cup Bili Halasandi /Black Eyed peas – ½ cup Kadalekalu /Brown Channa Dal – ½ cup Red Kidney Beans – ¼ cup Onion – 1 big (Chopped finely) Green chili – 2 -3 (adjust according to your spice) Ginger – 1 tsp (grated) Cumin / Jeera – 1 tsp Dill leaves – ½ cup (chopped finely) (optional) Coriander leaves – 1/4 cup (chopped finely) Curry leaves – 2 Tb spoon Salt Method :
- Soak all the pulses overnight with enough water.
- Next day remove all the water and allow it to get sprouted for 1-2 days.
- Grind all sprouted pulses with as little water as possible.
- Add the chili too while grinding.
- Mix onion, dill, coriander leaves, curry leaves, cumin, salt and ginger.
- On a plastic paper apply little oil, then take a ball size of the dough, spread it evenly with hand till it is thin and the size of a chapati.
- Keep dipping your hands in water while spreading to avoid any sticking.
- Fry on a hot tava on both sides until brown.
- Serve hot with any chutney or plain yogurt with pickle or just by itself.
- You can add any pulses you have.
- If it becomes too watery, don't worry. mix little rice flour to it or you can convert it to dosa.
- You can either grind chillis along with piulses or you can just chop it up later.
- You can add any veggies along with it.
- Wash moong dhal and soak in water for 2-3 hours.
- Then drain all the water, add grated carrot and cucumber.
- Heat oil in a pan, add mustard seeds, hing and chillies.
- Fry for a minute and add to moong dhal.
- Mix in coriander leaves, coconut and lemon juice.
- Add salt just before serving. If you add before, it will become watery.
Ingredients: Beans – 1 lb (chopped very small) Channa dhal – 1 tsp Urad dhal – 1 tsp Mustard seeds – ¼ tsp Onion – 1 medium (chopped finely) Coconut – Optional Sambar powder / Vangibath powder – 1tsp (adjust accordingly) Coriander leaves Salt Oil Method:
- Heat oil in a pan, add mustard seeds; when it splutters, add channa dhal, urad dhal.
- When it turns to golden brown, add onion and curry leaf and fry till golden brown.
- Then add beans, add sambar powder and salt.
- Mix well, cover and allow it to cook on low flame.(do not add water)
- Stir occationally.
- When fully cooked, add coconut and sprinkle coriander leaves.
- Serve hot or at room temperature.
Ingredients: Potato – 2 big Onions – 1 big (chopped) Chilli powder – ½ - 1 tsp Coriander powder – 1tsp Turmeric powder – ¼ tsp Cumin powder – ¼ tsp Ginger paste – 1 tsp Garlic paste – 1tsp Mustard seeds – ¼ tsp Coriander leaves Oil Salt Method:
- Cut potatoes into half, add little salt and boil it.
- After it has boiled cut into medium pieces and keep aside.
- Heat oil in a pan, add mustard seeds. When it splutters, add onions and fry till till golden brown.
- Add ginger and garlic paste and fry for a minute.
- In a small bowl, add all the powders, salt and mix with 3 Tb spoon water.
- Add the powder water to the onions and fry for a min on low flame (Do not fry till dry).
- Then add the cubed potatoes and mix well with the masala.
- When it has mixed thoroughly, sprinkle coriander leaves and serve.
Mosaru Pachadi /Raita:Ingredients:
Red onion – 1 small (chopped length wise) Tomato – 1 small (chopped to small pieces) Coriander leaves Yogurt – ½ cup (beaten by adding 2 Tb spoon water) SaltMethod:
- Mix all the above ingredients and serve.
Halasandi Vade / Black Eyed Peas Vada:
Ingredients: White Halasandhi / Black Eyed Peas – 1 cup Onion – 1 medium (chopped finely) Dill – ¼ cup (finely chopped) Ginger – ½ inch Garlic – 4 -5 cloves Chilies – 2-3 (according to spice) Cloves – 2 Cinnamon – ½ inch Cumin seeds – 1 tsp Coriander leaves Salt Oil Method:
- Soak Peas in water overnight.
- Drain the water and grind peas along with ginger, garlic, chilies, cloves, cinnamon and cumin.
- Do not add too much water.
- After grinding, add dill, coriander, onions and salt to it and mix well.
- Heat oil, take a little dough in your hands, flatten and drop in oil.
- Fry till golden brown both sides.
- After frying drain on paper towel and serve.
Semiya – ½ cup Milk Sugar Cashew Raisins Cardamom -1 Ghee Saffron
- Fry Vermicelli in ghee until it is golden brown.
- Add milk and allow it to boil.
- When it has boiled, add sugar, powdered cardamom and saffron.
- Then heat ghee in a pan, fry cashew and raisin till brown and add it to semiya.
- Serve hot or chilled.
PS: I have not used any measurements. You can adjust according to your taste. Adjust the milk and sugar accordingly.
Mavinakayi Chitaranna /Raw Mango Rice:Ingredients: Rice – 2 cups (sona masuri - cooked) Raw Mango - 1 medium sized (grated) Green chilies - 3-4: For Tampering: Oil - 3 Tb spoon Mustard Seeds – 1 tsp Urad dhal – 1 Tb spoon Channa Dhal / Chickpeas – 1 tsp Ground Nuts - 1 Tb spoon Turmeric – ¼ tsp (accordingly) Asafetida - 1 pinch Curry leaves - 1 strand Gtampering:rated coconut - 1/4 cup (optional) Coriander Leaves / Cilantro Cashew – 1 Tb spoon Method:
- Spread cooked rice and let it cool. This is very important as hot rice will break easily while mixing.
- Heat oil in a pan, add mustard seeds.
- When it splutters, add ground nuts, cashews, urad dhal, channa dhal & fry till golden brown.
- Then add green chillies, curry leaves & sauté for few minutes.
- Add the grated mango & sauté it for 20secs. (do not fry for too long).
- Then add turmeric and asafetida.
- Pour this tempering on the rice; add salt, grated coconut & coriander leaves.
- Mix them thoroughly & gently. Ensure that there are no lumps.
- Serve hot or at room temperature.
- Make sure that the rice is not mushy.
- Raw mangoes, which we find in India, are very sour, but the one which we find here are not too sour. So, this chitranna tastes good if mango is little sour.
- If the mango is not too sour, either add little lemon juice or add one more grated mango.
You can find the recipe for this 'here'.
Obbattu / Puran Poli:
You can find the recipe for this 'here'.
This is a rasam made from the filtered water of dhal used for puran poli. It tastes delicious as the days goes by..
Jeera / Cumin – 1 sp Methi seeds– ¼ tsp Pepper – ½ tsp Red chillis – 4-5 (according to your spice) Garlic – 7-8 Dry coconut – ¼ cup Curry leaves – 2 strands Mustard seeds – ½ tsp Coriander leaves Tamarind – lemon size Asafetida - pinch Ghee
- After draining all the water of the boiled dhal for puran poli, add 2 strands of curry leaves to the water and allow it to boil on low flame.
- Soak tamarind in hot water.
- Fry jeera, pepper, garlic and methi separately by adding a little ghee till you can smell the aroma of each while frying.
- Fry red chilies, then off the stove and then fry coconut just with the heat of the pan.
- Then grind all the fried items.
- Add the paste to the dhal water, then add tamarind water and add water according to the thickness.
- Add a little hoorana to it; add salt and allow it to boil.
- Heat ghee in a pan; add mustard seeds, when it splutters, add asafetida and 2 byadige chilies.
- Mix the tampering to the liquid and boil.
- The more you boil, more flavor it releases.
- Serve with rice, ghee and vada.(this is my fav combination).
- It tastes better everytime you boil for the next 2-3 days.
PS: Adjust the spices according to your taste and quantity.
Mavinakayi Chitranna, goes to Smitha's "Colors of taste-Flavored Rice" event.
Thondekayi Palya, Hulli kayi Palya, Aloo Fry goes to "WYF-side dish" event hosted by EasyCrafts.
HAPPY SHREE RAM NAVAMI TO ALL OF YOU!!
Have a happy and healthy weekend..
- In a medium bowl, mix mashed potatoes, dip, parmesan, bell pepper, zucchini, spring onions and cilantro together until blended.
- Shape into round (size - slightly bigger than lemon), coat in bread crumbs, set on wax paper and pat till the size of poori.
- Heat a heavy skillet on medium- low, and add oil or butter.
- When oil is hot add cakes and cook both sides until brown.
- Serve hot with sour cream or just by itself.
- You can use ready made mashed potato too.
- You can add any veggies to it of your choice.
- I have not added the cheese to it. The dip is little tangy. So you may adjust accordingly.
Ugadi marks the beginning of a new Hindu lunar calendar with a change in the moon's orbit. It is a season for raw mangoes spreading its aroma in the air and the fully blossomed neem tree that makes the air healthy. Also, jaggery made with fresh crop of sugarcane adds a renewed flavor to the typical dishes associated with Ugadi
Preparations for the festival begin a week ahead. Houses are given a thorough wash. Shopping for new clothes and buying other items that go with the requirements of the festival are done with a lot of excitement.
On Ugadi day, people wake up before the break of dawn and take a head bath after which they decorate the entrance of their houses with fresh mango leaves. The significance of tying mango leaves relates to a legend. It is said that Kartik (or Subramanya or Kumara Swamy) and Ganesha, the two sons of Lord Siva and Parvathi were very fond of mangoes. As the legend goes Kartik exhorted people to tie green mango leaves to the doorway signifying a good crop and general well-being.
After doing prayers, we serve jaggery mixed with neem leaves. The bitter taste of neem leaves and the sweet of jaggery symbolize joy and sorrow in life. Here we just had jaggery as we din't get neem flowers:-).
This festival brings back lots of memories. It is mainly of the food we used to have. We used to help our mom prepare the feast. After doing the pooja we used to sit down and eat on banana leaves. This time, I found banana leaves in a mexican store and was very exited. I have tried my best to do all the dishes my mom used to make for this festival. So here is the feast on a banana leaf..
The dishes are from left ..Salt, Kossambari (salad), Hullikayi Palya( Green beans fry), Thondekayi Palya( Tindora fry), Aloogadde Fry (Aloo Fry), Mosaru Pachadi( Raita), Mavinakayi Chitaranna (Mango Rice), Halasandi vade (Black eyed peas vada), Shavige Payasa (Payasam), Burfi, Obattu (Puran poli), Rice and Obattu Saru ( Rasam).
Will post the recipes soon.. Happy Ugadi..
ಟೊಮೇಟೊ /Tomato – 4 Big (chopped) ಈರುಳ್ಳಿ / Onion – 1 big (chopped) ಹಸಿಮೆಣಸಿನಕಾಯಿ /Chilies – 3-4 (chopped) ಮೆಂತ್ಯ ಸೊಪ್ಪು /Methi leaves – ¼ cup (optional) ಕಡಲೆ ಬೇಳೆ /Channa Dhal – ½ tsp ಉದ್ದಿನ ಬೇಳೆ /Urad dhal – 1 tsp ಸಾಸಿವೆ /Mustard Seeds – ½ tsp ಕರಿಬೇವು /Curry leaves ಕೊತ್ತಂಬರಿ ಸೊಪ್ಪು /Coriander leaves – 2 Tb spoon ಧನಿಯ ಪುಡಿ /Dhaniya / Coriander powder – ½ tsp ಅರಿಶಿನ ಪುಡಿ /Turmeric powder – ¼ tsp ಎಣ್ಣೆ /Oil – 2 Tb spoon ಉಪ್ಪು /Salt Method:
- Heat oil in a heavy bottomed pan, add mustard seeds and after it splutters add channa dhal and urad dhal.
- After it is lightly brown add onions and fry till golden brown.
- Then add methi leaves, fry for a minute, then add tomatoes, chilies and curry leaves.
- Add Coriander powder, turmeric powder, and salt and mix all together.
- Cover and allow it to cook .If you want little gravy (add little water).
- If the tomatoes are juicy, no need to add water.
- When all the tomatoes has become mushy and nicely blended, remove from stove and sprinkle coriander leaves.
- Serve with chapatti or rice.
- Methi leaves are optional. I just added this as I had it.
- You can adjust the spice accordingly.
- You can also add veggies to this.
Cucumber – 1
Onion – 1 Tb spoon (finely chopped) Fresh Coconut – 1 Tb spoon (optional) Pepper – 1/4 tsp Salt Spring Onion or Coriander Leaves – 1 Tb spoon
Lemon Juice - 1 tsp Method:
- Chop cucumber to small pieces.
- Mix all the above ingredients together.
- Serve either cold or fresh.
- You can add yogurt too if you want.
Chopped Onion - 1/2 cup Chopped Green Bell pepper - 1/4 cup Garlic, minced - 1 large clove Long-Grain Rice - 1 cup Tomatoes - 3 medium (chopped) Carrot - 1 medium(chopped) Chili - 1 (chopped) (optional) Chili powder - 1 tsp Ground cumin - 1/4 tsp Vegetable Broth - 1 1/2 - 2 cups Oil - 2 Tb spoon Salt Method:
- In a heavy skillet, heat oil, saute onion, green bell pepper, carrot and garlic until onion is softened.
- Add rice to skillet and fry over medium-high heat until rice has browned.
- Grind the tomatoes and keep aside. Don't add water.
- Add chili powder, salt, vegetable broth and also the tomato puree.
- Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes.
- Taste and add more salt if needed.
PS: I have used fresh tomatoes, you can also use 1 can (15 oz) tomatoes.
Adjust the spice according to your taste. If you don't have vegetable broth, you can just add water. Don't add too much water, as the rice should not be mushy.
Pinto beans - cups
Fresh Garlic - 1 Tb spoon
Cumin powder - 1-2 tsp
Chili powder - 1/2 tsp
Pepper powder - 1/4 tsp(optional)
Bay Leaf - 1
Onion - 1/4 cup(finely chopped)
Butter - 1-2 Tb spoons
- Rinse the beans and let the beans soak in a large pot overnight. Use plenty of water since the beans expand quite a bit.
- Add Cumin powder, Garlic paste, Bay leaf, Chili powder, pepper powder, salt and boil them for about an hour or so… basically until they are soft (make sure to keep on adding water).
- You want the beans so soft that they are falling apart (it makes it easier to mash them later on).
- After the boiling is complete, you need to empty out a lot of the water… but not too much or else the beans get really dry.
- For starters try emptying out the water so that only the bottom half of the beans are in water.
- Then mash the beans using potato masher.
- The consistency of the beans should not be uniform.
- In a large pan, heat 2 Tbs of olive oil and saute onions.
- Reduce to a low heat. Add the beans to the sauteed onions. Mix in 1-2 Tbs of butter.
- Now the re-frying begins. Don’t re-fry for too long; it tends to dry out the beans. And don’t let them burn.
- If the beans get too dry, add the bean water which was emptied out.
- Serve with Rice and sauteed corn.
Mexican Rice and Refried Beans goes to "It's a Vegan World-Mexican" hosted by Vaishali of "It's a Vegan World"
Mexican Rice goes to Sanghi of "Sanghi's Tasty Bites" blogs new event "Fall in Love-Tomato".
Mexican rice with refried beans is off to " WYF- Cuisine" hosted by EC of "Simple Indian Food- An Easy Cooking Blog "
- Preheat oven to 350 deg.
- In a medium saucepan, combine dates and orange juice, bring to boil.
- Reduce heat and simmer for 15 – 20 minutes or until thickened, stirring occasionally.
- Remove from heat and let cool slightly.
- In a large bowl, combine flour, sugar and salt.
- Mix the butter pieces to this and combine till they are crumbly.
- Stir in oats, 1 cup coconut and nuts.
- Remove 4 cups oat mixture for topping.
- Press remaining oat mixture evenly onto bottom of an ungreased 13 by 9 inch baking pan.
- Spread date mixture over crust to within1/4 inch of edges.
- Sprinkle with remaining oat mixture. Then sprinkle with remaining ½ cup coconut, patting gently.
- Bake for 35-40 minutes or until light golden brown.
- Cool completely in the pan on a wire rack.
- Cut into squares.
- Combine yogurt, banana, honey, lemon juice and flax seed powder in a blender.
- With the blender running, add strawberries.
- Process until smooth.
- Pour into glasses and serve.
- This makes 4 servings.
Vibaas has passed me "Circle Of Friends" and "You are a Super Duper Chef" award along with these cute awards.
I am really honoured and happy to receive these awards.Thank you. I would like to pass all these awards to each one of you. Please fell free to pick it up.