Artichoke Jalapeno Potato Pancakes and Click

Ingredients: Potatoes – 2 cups (Boiled and mashed ) Artichoke Jalapeno Dip – ½ cup Parmesan Cheese (grated) – ¼ cup (optional) Red bell pepper (finely chopped) – ¼ cup Zucchini (grated) – ½ cup Spring onions (finely chopped) – ¼ cup Coriander leaves / cilantro – 2 Tb spoon (finely chopped) Plain dry bread crumbs – 1 cup Oil / butter Method:
  • 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.

Potato Pancakes is my contribution to the event "Cooking for kids- Potato" hosted by Deepa, authored by Sharmi.


  • 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.

Now coming to the click..It is the last day today for the click, din't want to miss, so thought of participating. This is my entry for Click: wood event hosted by Jugalbandi.

Ugadi Wishes with Ugadi Feast..

Wish You all a very Happy Ugadi. Hope this year brings you in good Health, Peace and Prosperity.

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..

Tomato Gojju (Gravy) And Simple Cucumber Salad

This is a simple gojju (gravy) which can be made when you are out of veggies or when you want to make something simple and fast. My mom used to make this along with chapati and we used to crib all the time for eating. I had a big list of only "I don't like this vegetable or pulses". After coming here, I don't say no to any thing :-). This gojju was on my don't like list, but now I make this very often. Ingredients:

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 Salad:


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.

Cucumber Salad, goes to Neha of "Tasty recipes" who is guest hosting "AFAM-Cucumber", an event started by Maheswari.

Salad goes to Sunita's Think Spice, Think...Pepper.. being hosted this month by Divya of Dil Se….

Mexican Rice with Refried Beans

Mexican cuisine is known for its varied hot and tangy flavors, colorful decoration, and variety of spices and ingredients added in each meal, many of which are native to the country. The food is rich in proteins and minerals. In our house, all three of us love Mexican food. I always used to wonder how they get the color for the rice with all the flavour. Then when I saw it was tomato, I was surprised. I found the perfect opportunity to make it. I surprised both of them with this simple rice with re fried beans.


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.

Refried Beans:


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 "

Oatmeal, Date and Pecan Squares.

First of all, I am very exited and honoured to receive this beautiful Mammoth Pecans as a gift from the Pecan Company. Last month, when I had posted my Egg less Sweet and Savory Pecan cookies, Jessica dropped by and mentioned about a contest in her company and asked me to send this recipe over. I just sent it over and they told that they will prepare, taste and then select recipes that will be published on their website. The recipes which got selected received this beautiful 1 Lb packet of Pecans. All thanks goes to Jessica who mentioned about this contest. I am really very honoured and also exited on receiving this, as I have not won anything before. It really makes you happy and also motivates you, when you receive such gifts. Hurray!!
So, coming to the recipe, this is a easy and healthy bars. Very soft and has crunchy bite to it while eating.
Ingredients: Pitted dates(coarsely Chopped) – 8 oz or 1 cup Orange juice – 1 ½ cup All purpose flour – 2 ½ cups Brown sugar ( firmly packed) – 1 ½ cup Salt – ½ tsp (optional) Margarine or butter – ¾ pound (3 sticks cut into pieces) Quaker Oats (Quick or Old fashioned, uncooked) – 2 cups Unsweetened shredded coconut – 1 ½ cup Pecans – 1 cup Method:
  • 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.
My Oatmeal, Date Pecan Squares are off to "Sunday Snacks - Grab n Go" hosted by Pallavi.

Strawberry - Banana Smoothie and Awards

At last Spring is here, can see colorful Tulips all over. We had a wonderful weather with 80 deg from past three days. It was very humid, felt as if it was summer already. Scared already how hot it will get this summer...Thought of having a something cool and which is also nutritious too for this humid weather... So prepared this smoothie yesterday, today already there was a sudden drop in temperature and is raining heavily. We were just talking yesterday to keep aside all winter clothing and remove our summer wear. Also were talking about drinking more liquids to beat the body heat and suddenly today we are all wearing all socks and sweaters. Just can't say anything.
Ingredients: Nonfat Plain Yogurt – 2 cups Medium Size Ripe Banana – 1 Sugar – 2 Tb spoon (optional, I have not used) Lemon Juice – 2 Tb spoon Frozen or Fresh Strawberries – 3 cups Flax Seed Powder – 2 Tb spoon Honey - 1 Tb spoon (optional) Method:
  • 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.

My Strawberry -Banana Smoothie, goes to Priya of "Priya's easy and tasty recipes" who is guest hosting "Food in Color-Pink", an event started by Harini.

Now coming to Awards, Trupti and Vibaas have showered me with these cute awards. Thank you both of you.

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.

Dhal Idlis And Awards

This idly is something which is very healthy and can make it instantly..not that instant as the dhal's take time to soak..Only thing is you can prepare this as soon as you grind the Dhal's . No fermenting needed. No rice or urad dhal required for this idly. You can add any veggies to this. Great for kids and for us too.
ಕಡಲೆ ಬೇಳೆ /Bengal gram dhal - 1 cup
ತೊಗರಿ ಬೇಳೆ /Thoor Dhal - 1/2 cup
ಹೆಸರು ಬೇಳೆ /Moong Dhal - 1/2 cup
ಸೊಪ್ಪು /Green leaves / Dill - 1 cup
ಈರುಳ್ಳಿ /Onion - 1 medium (chopped finely)
ಹಸಿಮೆಣಸಿನಕಾಯಿ /Green chilly - 4 nos.
ಶುಂಠಿ /Ginger - small quantity
ಬೆಳ್ಳುಳ್ಳಿ /Garlic - 3-4 flakes
ಕೆಂಪು ಮೆಣಸಿನಕಾಯಿ /Red chilly - 4 nos.
ಜೀರಿಗೆ /Cumin seeds - 1 Tb spoon
ಕರಿಬೇವು /Curry leaves - small quantity
ಉಪ್ಪು /Salt to taste
ಎಣ್ಣೆ /Oil
  • Wash and soak all three Dal's in water for 2-3 hours along with cumin seeds and red chillies.
  • Grind them to a smooth paste along with ginger-garlic, green chillies and curry leaves (Do not add too much water)
  • Add chopped onions , dill (or any greens) and salt to the paste. Mix well.
  • Grease idly plates, pour this batter and steam for 5 min.

  • Dal idly is healthy and ready to be served.
  • Serve it with any of the chutneys or kurma or sambar or you can eat by itself.
  • I have served mine with simple kurma.

My Dhal Idli goes to Lentils Mela hosted by Ashwini..
I'm also sending this recipe to Laurie's "My Legume Love Affair" started by Susan of The Well-Seasoned Cook.
  • You can add and greens like Methi, spinach, coriander leaves..
  • You can also add any veggies to it.
  • Adjust the spice accordingly.
  • You can add any other dhal to this.
Now, its time for Awards.. Nithya Praveen has passed me these beautiful awards. I am very humbled to receive them. Thank You so much.
I would like to pass them to all the blogger's who take time and visit my blog. Please feel free to take them.

Deepa has passed me this beautiful and lovely award..Thank You dear..

The award states that:

"These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in self-aggrandizement (? big word, lol). Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award."

Its really hard to choose just eight. There are many bloggers who deserve it. But since i have to do, i would love to pass this award to:

Dilled Salmon Cakes

There are so many wonderful things about salmon that it’s hard to know where to start. It’s a fish which, even people who don’t like fish can enjoy. It’s firm enough to grill, can be cooked in many different ways, and does not dry out as easily as many other fish.. Wild salmon can be eaten without fear of excess contaminants or mercury, and it has a very high nutrient profile, including the highly-prized omega-3 fatty acids. What’s not to like? Salmon is a highly nutritious food. Of course, it is high in protein, and the “good fats." But did you know that a 4 oz serving of wild salmon provides a full day’s requirement of vitamin D? It is one of the few foods that can make that claim. That same piece of fish contains over half of the necessary B12, niacin, and selenium, and is an excellent source of B6 and magnesium. We’ve all heard a lot about the heart-healthy benefits of salmon lately. Countless books by well-known doctors tell us that eating salmon two or three times a week will keep our hearts, brains and joints sound, and even erase our wrinkles and crow’s feet.
Though with all good nutritional value...I don't bring Salmon often, as my daughter does not like them. She likes other fishes except Salmon. So, thought of making something light and which tempts her to eat...We gave her saying it was Vada(she loves them), and she liked it :-). It worked this time..will see the next time.
Dilled Salmon Cakes Pink Salmon (boneless) – 1 Lb Quaker Oats (quick or old fashioned, uncooked) – ¾ cup Far free milk – ¼ cup Egg whites – 2 (lightly beaten) Onion (finely chopped) – ¼ cup Fresh dill (chopped) - ½ cup Cumin powder – ¼ tsp Coriander powder – ½ tsp Chili powder – 1 tsp (according to your spice) Salt Method:
  • With a fork just scrape the salmon to pieces or you can finely grind in a mixer.
  • Combine all the above ingredients together and allow it to sit for 5 min.
  • Shape into patties about 1 inch thick.
  • Lightly spray a non stick skillet with cooking spray.
  • Cook Salmon cakes over medium heat for 3- 4 min on each side or until golden brown and heated through.

PS: You can use canned salmon instead of fresh one. Use one 14 oz can.

I have just scraped the fish with fork, got uneven small pieces. You can also grind it in a mixer.

I have added the spices according to my taste..You can add your own spices.

You can add chili paste or chili pieces instead of chili powder.

You can replace dill weed instead of fresh dill.. You can also make patties and bake it in oven.