Kaara chutney-1

This is a very easy and tasty chutney which goes well with idli/dosai. The tempering makes this chutney more tastier. Less ingredients and a tasty outcome.:)

Ingredients
Onion(small)-1
Tomato(big)-2
Channa dhal-1teaspoon
Red chilli-5(adjust according to your taste)
A tiny piece of tamarind(avoid it in case you are using sour tomatoes)
Oil
Salt
For the tempering
Mustatard seed-1/2spoon
Urad dhal-1spoon
Curryleaves-1string

Method
Heat the oil and fry the channa dhal.Then add the chopped onion,redchillies,tamarind,and chopped tomatoes and fry till the raw smell goes.
Remove it from the stove and let it cool completely,grind the mixture to a fine paste with little water.
Make the tempering and pour it over the chutney.

Enjoy it with hot idlies/crispy dosa's.

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Corn Flake Jumbles with Craisins

I got a few packs of craisins(dried cranberries) with the kellogs corn flakes cereal pack.There was a tempting recipe on the cereal pack..Thought of making them for a long time, and at last prepared the cookies one day. I just followed the ingredients and method from the pack. Didn't have walnut while baking the cookies,so just skipped the nuts. Cookies turned out very yummy!!

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/3 cup butter or margarine, softened
• 1 egg
• 5 teaspoons milk
• 1/2 teaspoon vanilla
• 2/3 cup Ocean Spray Craisins
• 2 2/3 cups Kellogg's Corn Flakes cereal

Directions
In medium bowl stir together flour, baking powder, soda and salt. Set aside.
In large mixer bowl beat sugar and butter on medium speed of electric mixer until combined. Add egg, milk and vanilla.

Beat until fluffy. Add flour mixture. Mix until just combined. Stir in the craisins.
Place the crumbled Kelloggs corn flakes cereal in shallow dish. Drop rounded teaspoonfuls of dough in cereal. Roll until coated.
Place on cookie sheet and flatten them slightly.
Bake at 375°F about 12 minutes or until golden brown.
Cool completely on wire racks.
Store in airtight container & Enjoy!

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Dhal

Ingredients
Split yellow peas(pattaani paruppu/vadai paruppu)-1/4cup
Onion(small)-1
Green chilli-2
A small piece if Ginger
Turmeric powder-1/4spoon
Chilli powder-1spoon
Cumin powder-1/2spoon
Coconut milk powder/dry coconut powder(Optional)-1tablespoon
Salt
for tempering
Oil-1spoon
Cumin seeds-1/2spoon
Dried red chilli-2
A few curry leaves


Method
Chop the onion,g.chilli&ginger. Combine all the ingredients in a pressure cooker with 11/2cups of water.
Pressure cook for 2 whistles and let the pressure cool down. Open the cooker and mash the dhal lightly.
Make the tempering.
Pour the tempering over the prepared dhal.
This dhal is a simple and delicious accomplishment for roti's and rice. You can make this dish with thoor dhal/split moong dhal/channa dhal too.

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Pazha kachayam

Ingredients
Banana-1
All purpose flour-1cup
Rava-1/4cup
Sugar-1/2cup(adjust to your taste)
Elaichi-2
Oil-to deep fry

Method
Mash the banana,add all the ingredients,mix well.Add water little by little to make the batter like idli batter consistency. Keep it for an hour.

Heat the oil on medium heat. pour a (small)ladle full of batter directly into the oil.

Once thekachayam's becomes golden colour,take them out.

Alternatively,you can pour the batter in the paniyarakal and cook them.

This is a less oil version.So,you can have them guilt free.:)
pazha kachayam tastes better the next day. You can keep them for 2-3 days in room temperature.


Sending this recipe to "Healing foods -Banana" event event started by Siri & hosted in Krithi's Kitchen.

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Kaaraa Sev

Kaaraa Sev is an easy snack which needs less ingredients and less time. I heard that there is a separate achu for making Sev,but haven't seen it. Used the murukku press to make it and every time I make this, my hubby will call this as murukku,and i will be correcting him each time. :)

Ingredients
Besan(Kadalai maavu)-1cup
Rice flour-1/2cup
Cumin Seeds-1teaspoon
Coarsely ground pepper-1teaspoon
Hing(Asafotida)-1/4teaspoon
Water-1/4cup
Salt
Oil to deepfry+2tablespoon

Method
Combine all the dry ingredients in a bowl.

Heat the oil..once its hot, add 2 tablespoon of oil with the flour and crumble it. Then add water little by little and knead the dough.
This is one of the plates in my murukku achu,which i am using to make Sev.

Fill the murukku achu with the sev mix and press directly into the hot oil. (Oil should be in uniform medium heat. Do not adjust the flame every now and then)
Deep fry the Sev till you see a nice golden colour.
It wont take much time,in 3-4 minutes you can see the colour.
Crispy Sev is ready..store it in an airtight container &enjoy!

Diwali Special Sweets &Snacks:
Badusha
Easy laddu
Mysore pak
Murukku
Kaaraa boondi
Andra murukku

*******Wish you all a very happy Diwali!******

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Buttermilk Pancake

Recently I borrowed a book about pancakes from the library. Tried this basic buttermilk pancakes. It was so spongy & tasty.

Ingredients
All purpose flour-1cup
Sugar-2tablespoons
Baking powder-11/4teaspoon
Baking soda-1/4teaspoon
Salt-1/4teaspoon
Buttermilk-1cup( I replaced it with 2/3cup plain yogurt+1/3cup milk)
Large egg-1
Melted unsalted butter-1tablespoon( original recipe called for 3tbs butter,but i was lil diet conscious,you know! LOL!! :) )
Method
In a bowl,whisk together the flour,sugar,baking powder,baking soda and salt.
In another bowl,whisk together buttermilk,egg and melted butter to blend thoroughly.
Pour the liquid ingredients over the dry ingredients and mix with the whisk,stopping when everything is just combined.(Don't worry if the batter is a bit lumpy).
Preheat the skillet over medium heat,spoon 1/4cup of batter on to the griddle.
When the underside of the pancake are golden and the top is lightly speckled with bubbles that pop and stay open,flip the pancakes and cook until the other side is slight brown.
Serve immediately with butter,syrup,honey or jam or keep the finished pancakes in the 200F preheated oven while you make the rest of the batch.

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Horsegram Chutney/Kollu chutney

Ingredients
Horsegram(Kollu)-11/2tablespoons
Onion(medium size)-1
Red chillies-4(adjust to your taste)
A tiny piece of Tamarind
Coconut powder-1tablespoon
Oil
Salt

Method
Heat the oil in a kadai in medium heat..add the horsegram,once it splutters, add chopped onion,red chillies,tamarind and fry them for a while.
Add the coconut powder after the onion becomes transparent and switch-off the flame.
Cool it completely and grind it with enough salt.

Horsegram chutney is ready to serve..it goes well with idli,dhosa,chapathi and hot rise.

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Reposting for event

I am sending these recipes to Akila's Dish name starts with "C" event.

Carrot Cupcake
Cake Rusk
Coconut Biscuit
Cous-cous Upma
Coconut Chutney
Coconut milk Murukku
Coconut Macaroon

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Carrot Cupcake

Ingredients
Carrot-3
All purpose Flour-1cup
Sugar-1/2cup
Egg(@room temperature)-2
Canola Oil-1/4cup
Baking powder-1teaspoon
Baking soda-1/4teaspoon
Cardamom powder-1/4teaspoon

Method

Grate the carrots.

Sieve the flour with baking powder & baking soda.

Beat the eggs with Cardamom powder..

Add the sugar and mix well till the sugar dissolves..

Add 1/4 cup of canola oil..

Mix everything together.

Mix the grated carrots and all purpose flour.

Add it with the egg+sugar mixture

Mix gently with a whisk..

Line the muffin pan and pour the cake mixture.

Preheat the oven to 350F and bake the cakes for 35 minutes(or until a toothpick inserted come clean)

Soft and tasty carrot cupcakes are ready to serve.

Note
Usually Cinnamon powder/Nutmeg powder will be added in the carrot cake..but I don't like these flavours in a desert..so added cardamom powder.:)

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