Thursday, January 31, 2013

Briochettes au Chocolat/Chocolate Mini Brioches

Brioche, my kids will go crazy for this bread,they simply love this rich bread. Usually i get them from the nearby bakery,as yeast god is super kind enough with me till now, i couldnt stop myself trying my hands in making an another brioche dough for making this mini brioche aka briochette.We call mini brioches as briochette, actually if you have visited Paris you must know very well the famous crossiant aka crescent and pain au chocolat, a flaky bun with chocolates inside.

I tried to reproduce the famous pain au chocolat with brioche dough and prepared this briochettes, they turned out extremely awesome,we couldnt stop ourselves having this tiny attractive briochettes for our snacks. My kids enjoyed thoroughly and they simply love it.

3cups Bread flour or all purpose flour
1tbsp Active dry yeast
1/2cup Milk (luke warm)
3nos Egg yolks
1/4cup Sugar +1tsp Sugar
1tsp Salt
150grms Butter
1no Egg yolk+1tsp Milk (for brushing)
Chocolate bar or chocolate chunks (as per need)

Mix the yeast,a teaspoon of sugar and salt to the luke warm milk, keep aside until the yeast turns foamy.

Meanwhile take the flour,egg yolks,sugar in a large bowl, add gradually the foamy yeast and turn everything as a soft dough, now add the butter and knead everything for 10minutes.

Arrange the dough in a bowl covered with a towel,keep aside for atleast for 2hours until they double their volume.

Knead well the dough and and divide into two equal balls, roll a ball as rectangular disc, cut it again as 6-8nos of small rectangles as show in the picture.

Place the chocolate chunks or bar as shown in the picture and roll over it.

Arrange this rolled briochettes over a baking sheet lined over a baking tray,with enough spaces between them.

Keep the baking tray in a warm place for half an hour.

Preheat the oven to 350F for 10minutes.Mix the egg yolk with milk for brushing together, now brush the unbaked briochettes generously.

Bake them for 20-25minutes until the crust turns golden brown.

Cool it completely on a wire rack and enjoy.

Wednesday, January 30, 2013

Minced Mutton Paratha /Kheema Paratha

We rarely buy mutton and dont ask me about the minced meat here. Actually i prepare myself the mutton minced meat at home itself as we dont get that much easily here apart from the minced beef or minced pork.My kids were pestering me since a long to prepare their favourite kheema paratha and finally i made them last week for our evening dinner.

I quickly prepared this kheema and this stuffing doesnt need much spices especially no ginger garlic paste. Yep i completely skipped the ginger garlic paste and prepared quickly this kheema stuffing with minced meat,chopped onions,chopped coriander leaves,chopped green chillies,fennel seeds, garam masala and kitchen king masala, thats all.Your stuffing is ready,wat a quickest stuffing na. This kheema paratha tastes simply awesome and its doesnt even need any side dish to enjoy. If you are vegetarian,you can prepare the same stuffing with minced soya chunks,you can check my Soya Kheema Paratha.

1/2kg Minced mutton meat
2nos Onion (chopped)
2nos Green chillies (chopped)
1tsp Kitchen king masala (storebought one)
1/2tsp Garam masala powder
1/2tsp Fennel seed powder
1/4tsp Turmeric powder
Chopped coriander leaves
2cups Wheat flour
Warm water (for kneading)

Pressure the minced mutton meat with half cup of water and turmeric powder upto 3 whistles. Strain the cooked water from the meat and keep aside.

Heat enough oil, fry the fennel seed powder, add the chopped onionsnchopped green chillies and saute for few minutes until the onions turns transculent.

Add the cooked minced meat,kitchen king masala,garam masala powder,salt and cook everything in simmer until the minced meat gets well coated with the masala.

Add the chopped coriander leaves to the kheema and put off the stove,keep aside and let it cool completely.

Mix the wheat flour,water and salt in a bowl,knead as a soft and smooth dough(add water if needed),keep aside for half an hour.

Make 6-7 medium sized balls..

Roll the dough as small circle,keep a small ball of the already prepared  kheema,close the edges of the dough,dust with enough flour and roll the dough as a paratha..

Heat a tawa, drop gently the paratha,drizzle few drops of oil, cook the paratha until they get well cooked on both sides..

Enjoy warm with your choice of side dish..

Drommekage Fra Brovst/Eggless Danish Dream Cake

Our this month's Baking Eggless Challenge is this super soft and incredible cake from Brovst region of Denmark.This month's bake was suggested by Meena of Chettinad Fiesta and we truly enjoyed this cake,a big thanks to both Gayathri and Meena for challenging us with this beautiful,spongy cake. Baking eggless is a group of enthusiastic home bakers and every month we will be baking a bake without eggs, as the main motto of this baking group is to convert a usual bake or cake as eggless with egg subsitutes.As i told earlier, i love baking without eggs and much better as vegan, obviously nowadays i dont run behind the eggs. Even i dont worry if i ran out of the eggs as i learned many egg subsitutes to replace the eggs and i never miss eggs in my bakes.

Coming to this eggless version of Danish dream cake, this cake went for a vanilla flavoured sponge and topped with a coconut mixture with brown sugar and butter. While baking this cake, my home was completely filled with a wonderful aroma,i replaced the eggs with yogurt and we enjoyed thoroughly this cake for our snacks. An excellent pair to enjoy with a cup of warm masala chai.

2+1/2cups All purpose flour
1+1/3cup Sugar
2tsp Baking powder
1tsp Baking soda
1/4cup Melted butter
1cup Yogurt
1tsp Vanilla extract
1/4tsp Salt

For topping:
1/4cup Butter
1cup Dessicated coconut
1/4cup Milk
1cup Light brown sugar

Preheat the oven to 400F, grease a square pan and line a baking sheet.

Mix all the topping ingredients together in a bowl and keep aside.

Sift the flour,baking powder,baking soda and salt.

Beat together the melted butter, yogurt and sugar together until the sugar dissolves.

Gradually add the wet ingredients to the dry ingredients and stir the mixture together with a spatula. Dont overmix.

Pour the batter to the prepared pan and bake for 20minutes.

Increase the oven temperature to 425F,remove the cake from the oven and spread immediately the already prepared topping over the cake.

Bake the cake again for 6-10minutes. 

Cool the cake completely and cut as squares.

Serve with your favourite drink.

Tuesday, January 29, 2013

Chocolate Fudge Cake With Eggless Chocolate Mousse

Since a long, i want to make a chocolate fudge cake for a special occasion. Yesterday was my husband's birthday and finally i got a chance to give a try to a chocolate fudge cake.I dont want to spend loads of time in frosting as none at home like the famous butter cream frosting and finally i decided to go for a chocolate mousse to top the cake instead of making a frosting. I bookmarked Nigella's chocolate fudge cake long back,i made few changes in this recipe according to my tastbuds. I just replaced the sour cream with mascarpone cheese and chocolate powder with melted dark chocolate. This cake turned out super rich,extremely fudgy and definitely a real feast for a chocoholic person like me.

As i prepared this cake bit rich, i opted for an eggless chocolate mousse to top it with. The chocolate mousse i prepared went for whipped cream,butter and chocolate. We enjoyed thoroughly each and every bite of this cake and needless to say that i had hard time in hiding this cake from my husband, by god's grace he didnt noticed anything as he worked this weekend. He was completely surprised and shocked to see this chocolate fudge cake along with his favourite perfume which he really want to add to his perfume collection. Worth to try this cake for a special occasion.

Chocolate Fudge Cake:
2+2/3cups All-purpose flour
3/4cup Sugar
1/4cup Light brown sugar
1/2cup Melted dark chocolate
2tsp Baking powder
1tsp Baking soda
1/2tsp Salt
3nos Eggs
1/2cup Mascarpone cheese
1tbsp Vanilla extract
3/4cup Butter(unsalted, melted and cooled)
1/2cup Oil
1cup Chilled water

Preheat the oven to 350 degrees F. Grease and line a baking sheet in a springform round pan to cover completely the bottom and the sides of the pan.(mine is 26cm, you can also half the quantity and go for a 8inch baking pan, but never forget to line a baking sheet, as this cake tend to get stick to the pan)

In a large bowl, mix together the flour, sugars, baking powder, baking soda and salt and keep aside

In an another bowl,whisk together the eggs, mascarpone cheese,melted chocolate and vanilla until blended.

Using a hand mixer, beat together the melted butter and oil until just blended, then beat in the water. 

Add the dry ingredients all at once and mix together on a slow speed.

Add the egg mixture, and mix again until everything is blended and then pour into the prepared pan.

Bake the cake for 25-30 minutes or until a skewer inserted comes out clean. 

Let the cake gets cool completely. Dont remove the cake from the pan if you are going for chocolate mousse. Else you can remove it from the oven and frost it as you desire.

Eggless Chocolate Mousse:
200grms Dark chocolate bar (chopped roughly)
100grms Butter
3cups Heavy whipping cream
1tsp Vanilla extract

Take the roughly chopped chocolate chunks,butter in a heat proof bowl.

Put this bowl on the top of the simmer water sauce pan, make sure that water should not touch the bottom of the top bowl,melt the chocolate completely by stirring continously.

Once melted,remove the chocolate and keep aside to get cool completely

Meanwhile whip the cream with a hand mixture until you get soft peaks.

Add the vanilla extract and mix it.

Now refrigerated half of the whipped cream in a bowl, and keep aside half of the whipped cream in room temperature.

Gently fold in the melted chocolate and whipped cream until they get well mixed.

Now add in the already refrigerated whipped cream and fold it gently without deflating the whipped cream.

Pour this cream over the cooled cake and let it sit in fridge for overnite.

While serving, remove the spring form pan gently without disturbing the chocolate mousse, remove the baking sheet from the cake.

Arrange gently the malteser balls or kit kat balls over the mousse and decorate it.

For Eggless Fudge Cake:

You can replace very well the eggs with one cup of pureed tofu or thick yogurt.

You can also replace the eggs with 2 tablespoons of white vinegar.

Monday, January 28, 2013

Eggless Rose Petal Icecream/ Gulkand Icecream

Even the weather is chilled, i dont bother to relish few scoops of icecreams, i have told already about my experience with gulkand. After this shake,my next trial with gulkand is this eggless icecream, Pavithra of Dishes From My Kitchen suggested her gulkand icecream. I bookmarked it immediately and tried last weekend, thanks to Pavi for suggesting this smooth,attractive and droolworthy icecream. I couldnt stop myself enjoying this icecream, they were just addictive. Since its eggless, you dont need to feel guilty to relish it,also you doesnt need an icecream maker to prepare this icecream. Am sure,you guys will definitely enjoy this smooth,soft and delicious icecream.

2cups Fresh cream (chilled)
1cup Milk (chilled)
4tbsp Gulkand/ rose petal preserve
1tbsp Rose syrup
3/4cup Sugar

In a bowl whisk together the milk and sugar until the sugar gets dissolves.

In a large bowl, take enough icecubes, now place the milk mixture bowl inside,pour the fresh cream and beat it with a beater until it gets thickens.

Now add th rose petal preserve,rose syrup to the thicken mixture and beat again for a while.

Transfer this smooth mixture to an air tightened box and keep in freezer for maximum three hours.

Relish this fantastic,smooth icecream.

Sunday, January 27, 2013

Fusion Pull Apart Bread~~We Knead To Bake#1

Do you know bread baking is therapeutic,if you dont trust me bake some and you will know it. As i told already,i love to bake my breads at home, cant explain the aroma of freshly baked bread and the smell while baking breads at home.Two days back, dunno whether you guys have noticed a bunch of food bloggers posted their pull apart breads, while going through their post,i came to know about the new baking event started by Aparna of My Diverse Kitchen called We Knead To Bake.

Immediately i send a mail to Aparna asking to add me in her baking group and she was kind enough to add me, she send us a detailed mail about the event. We will be baking 12 breads during this year, yep 1 bread a month, obviously its sounds prefect for me. For this month's baking, we have to bake a pull apart bread, i baked mine friday with potato peas masala,feta cheese and grated gruyere cheese, thats why i named it a fusion pull apart bread, as i felt like calling as though else just imagine the name of this pull apart bread. Dunno about you all, i usually think twice before naming a dish if i create them, fusion pull apart bread sounds short and sweet for me.You may think why feta cheese in the dough, as my kids dont like this cheese,i have added them in the dough,you can use very well in the filling if you like it.

2cups All purpose flour
1cup Whole wheat flour
2tsp Active dry yeast
1tsp Salt
1tsp Sugar
1/4cup Feta cheese (mashed)
1/4cup Olive oil
1/2cup Warm milk
3/4cup Milk

Dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside forabout 5 minutes till the yeast mixture bubbles up.

Put flour, salt, olive oil,mashed feta cheese in the bowl and mix it well with your fingers. 

Add the yeast mixture and the remaining milk and knead till you have a soft, smooth and pliabledough which is not sticky. Add a little extra flour if your dough is sticky.

Shape the dough into a ball and place it in a bowl greased with oil, turn the dough to coat it completely with oil.

Cover and let it rise for 2 hours or until almost double in volume.

2nos Potatoes (cooked & mashed)
1/2cup Frozen green peas
1no Onion (chopped)
1/2tsp Cumin seeds
1tsp Garam masala
1/2tsp Chaat masala
2nos Green chillies (chopped)
Grated Gruyere cheese (as per need)

Heat enough oil in a pan, let crack the cumin seeds, add the chopped onions and chopped green chillies,cook until the onions turns transculent.

Add the green peas, cook for few minutes, add the mashed potatoes,chaat masala garam masala and salt, cook in simmer until everything gets well cooked.

Put off the stove and let it cool completely.


Preheat the oven to 350F.

Dust your work surface lightly with flour. 

Deflate the dough, shape it into a square and roll the dough out into a large square.

Evenly spread the cooled potato peas masala and then the grated cheese. 

Lightly press the topping into the dough to ensure the topping doesn’t fall off when you are stacking the strips.

Using a sharp knife, cut straight down through the stack dividingit into 6 equal pieces (6 square stacks).

Grease and lightly flour a loaf tin. Layer the square slices, cut sides down into the loaf tin.

Cover the loaf tin dough with a towel and allow the dough to rise for an hour.

Sprinkle the gruyere cheese on the top of the bread.

Bake the dough at 350F for about 30 to 40 minutes until it is done and the top is goldenbrown.

Serve warm.

Saturday, January 26, 2013

Sambhar Vadai

Sambhar vadai - I'll make quite often, whenever i make medhu vadais for festivals,my hubby will definitely ask for his favourite sambhar vadai, but dunno somehow i missed to post it yet in my blog.As am running blogging marathon with cooking with restaurant menu as theme, i know my last post for this month's blogging marathon will be this sambhar vadai, which i choosed from the list given by Srivalli.

I went for an easy breezy pepper medhu vadais for making this sambhar vadai also at the same time i went for quick sambhar.Obviously if you have your medhu vada batter, am sure this sambhar vadai goes for a quick cooking process. While sambhar goes for an easy breezy preparation, this pepper medhu vadai doesnt need chopped onions,chopped  green chillies or any other usual spices, just a coarsely crushed peppercorns and cumin seeds is enough to spice up this medhu vadas.Check out the blogger running this 24th edition of blogging marathon here.

1cup Whole white urad dal
10nos Whole black peppercorns
1/2tsp Cumin seeds
Few Curry leaves
Oil for deepfrying

Soak the whole urad dal in water and keep aside for 2 hours.

Strain the excess of water and grind them as fine paste with salt, you can add just few drops of water.

Meanwhile crush coarsely the peppercorns and cumin seeds and keep aside.

Transfer the batter, add the coarsely grounded peppercorns and cumin seeds and curry leaves, mix well.

Heat the oil for deep frying, take a small ball from the vada batter.

Flatten them with your wet fingers in your palm, make a small hole in middle and drop gently to the hot oil one by one.

Fry them in batches until they turns golden brown.

Drain the excess of oil with paper towel.

Check for Milagai Killi Sambhar

Drop the fried medhu vadas in the sambhar and let them sit atleast for an hour.

Serve this sambhar vadais topped with chopped onions.

Friday, January 25, 2013

Channa Masala

I cant imagine eating bhatura without channa masala, every household will have their own way of making channa masala, even sometimes i mix and match the ingredients according to my mood. This channa masala is kinda restaurant style of dish as i prepared it as a usual channa masala will go for. As i told earlier this week's blogging marathon is going to be cooking with restaurant menu as theme, for the second day of blogging marathon i chosed to cook channa masala from the category kadai, listed by Srivalli from the Balaji bhavan restaurant menu.

We had this channa masala with pooris for our dinner two days back, since this channa masala tastes fabulous you can even serve them with a mildly spiced pulao or rice dishes. My daughter relished simply this channa masala with rice for her lunch.Obviously with amchur powder and chaat masala in it, this masala will definitely tickle your tastebuds. Check out the blogger running this 24th edition of blogging marathon here.

2cups Cooked channa/chickpeas
2nos Tomatoes (chopped)
1no Onion (big & chopped finely)
1/2cup Tomato puree
1tsp Ginger garlic paste
1tsp Red chilly powder
1/2tsp Cumin powder
1tbsp Coriander powder
1/2tsp Amchur powder
1/4tsp Chaat masala
1tsp Garam masala powder
1/2tsp Cumin seeds
1tbsp Kasuri methi/dry methi leaves

Heat the oil in a pan, add the cumin seeds  and let them fry.

Add the chopped tomato,onion,ginger garlic paste and saute them until they turns mushy..

Add the tomato puree with salt, red chilly powder, cook them in simmer.

Finally add the cooked channa,coriander powder,chaat masala, amchur powder, garam masala powder,cumin powder and cook for few seconds.

Add enough water and cook again in simmer for a few minutes,finally add the kasuri methi leaves,bring it to boil and put off the stove.

Serve with onions and a lemon wedges, squeeze out the lemon juice before serving.

Enjoy hot with rotis!!

Thursday, January 24, 2013

Six-Strand Braided Challah Bread

Did i told you that am going to London's blogger's meet, three hours back it wasnt sure, but finally reserved my tickets. Thanks to Eurostar for proposing not that much expensive fares during friday evening and monday morning journey. After a long hesitation and so many long discussions,finally am going to London for a weekend trip, hubby will take care of my kids so obviously am gonna travel alone to meet many foodie bloggers like me. Am sure that am gonna have loads of fun with them all, its definitely going to be something i never ever forget in my lifetime.

Coming to the six braided challah bread, our this month's Defi Boulange, a fabulous bread baking event by Nadia and Manue challenged us a 6 strand braided challah bread. Challah bread is a jewish bread which have a wonderful rich texture with a beautiful crust eventhough butter or milk is not used in this bread. This bread is served with meats during Jewish festivals. I have already prepared Challah Bread with 4 braids,its wasnt that much difficult for me to make this 6strands braided challah. Thanks to youtube and Nadia for sharing the 6 braids challah bread link,this braided bread took just few seconds to get ready and i seriously enjoyed making it.I was very proud to serve this beautifully baked challah bread, needless to say how this bread gets vanished within few minutes with nutella spread for my kid's snack.

4cups All purpose flour
2tsp Instant yeast
1/4cup Sugar
1tsp Salt
2nos Large eggs
1/4cup Oil
1/2cup Water
Black poppyseeds
Sesame seeds

Egg wash:
1no Egg yolk
1tbsp Water

In a lare bowl, combine the eggs,oil and water, stir well.

Mix in the flour,yeast,sugar,salt and knead everything together to form a stiff dough,knead well for few more minutes until the dough turns soft and smooth dough.

Transfer the dough to a greased large bowl and cover it with plastic wrap,let it sit in a warm place until its doubled in size for about 2hours.

Gently press down the dough,reflate it and cover it again, let it sit again for about an another hour.

Take the dough in a lightly floured surface, divide into three large balls and again divide each balls into two more medium balls again.

Now you have six balls, roll them as medium sized ropes.Line them side by side, pinch the pieces together at one end and start braiding.

Watch this video to know how to make 6 strand braided Challah

Transfer it to the baking sheet lined over a baking tray, let it sit again in a warm place for half an hour.

Meanwhile mix the egg yolk and water for egg wash.

Preheat the oven to 350F.

Brush generously the rised braided bread with the egg wash,springle the black poppy seeds and sesame seeds generously.

Bake the bread for 30-35minutes or until the crust turns golden brown.

Transfer to a wire rack and cool completely before slicing.

Paneer Fried Rice

Am starting again a week of blogging marathon with Restaurant menu as theme, as i told earlier dunno where Srivalli get these beautiful themes. She always comes with fabulous and very challenging themes and she never disappointed me. Restaurant, i love to go atleast once a month, my most favourite cuisine is Thai so obviously we go rarely to Indian restaurant.

In case if you are going to an Indian restaurant,mychoice will always goes definitely to a main course with paneer.Srivalli gave us a list of online restaurant menu cards and my choice went to Balaji Bhavan. I want to start this week's blogging marathon with rice that too with a beautiful,catchy and delicious fried rice with our favourite 'Paneer'. This fried rice takes very less time to get ready if you have cooked rice already, with usual spices and finally chopped carrots,sweet corns and capsicum needless to say how tasty this fried rice will be. My kids just relished this fried rice for their lunch.Check out the blogger running this 24th edition of blogging marathon here.

2cups Cooked rice
1/4cup Onion (chopped)
1/2cup Carrots (chopped)
1/2cup Capsicum (chopped)
1/4cup Sweet corn kernels
1cup Paneer (cubed)
1tbsp Green chilly sauce
2tbsp Soya sauce
1tsp Tomato Ketchup
Salt (if needed)

Heat enough oil in a wok, add the chopped onions and saute for few minutes.

Add now the chopped carrots,sweet corn kernels and cook for few more minutes.

Meanwhile fry the paneer cubes in few drops of oil and keep aside.

Add the chopped capsicum,soya sauce, ketchup,green chilly sauce to the cooking veggies and saute for few seconds.

Immediately the rice,already fried paneer cubes,salt and toss everything gently.

Take care not to break the paneer cubes.

Serve immediately with your favourite side dish.

Tuesday, January 22, 2013

Brioches Diamants

I rarely bloghop towards the french blogs, dunno why i never spend my time there as i do with Indian blogs. But when i crossed this event called Defi Boulange about baking breads, i immediately joined the group and prepared this cute looking beautiful brioches. Every month two french bloggers will give their bread details with their stepwise pictures,whoever joined the group have to prepare the bread and post it with their pictures on their facebook page.

For this month's challenge, we need to bake this brioches diamants. Seriously i loved preparing this brioche and they vanished very much quickly. My kids,once they saw this brioches for their snacks, they were very much excited and told that these brioches looks like the brioches we get rarely from our nearby bakery. Watelse a home baker like me need,i have to say big thanks to Nadia and Manue for pulling me to make these beauties.

3cups Bread flour or all purpose flour
1tbsp Active dry yeast
1/2cup Milk (luke warm)
3nos Egg yolks
1/4cup Sugar +1tsp Sugar
1tsp Salt
100grms Butter
Sugar pearls
Chopped chocolate chunks
1no Egg yolk +1tbsp water (for brushing)

Mix the yeast,a teaspoon of sugar and salt to the luke warm milk, keep aside until the yeast turns foamy.

Meanwhile take the flour,egg yolks,sugar in a large bowl, add gradually the foamy yeast and turn everything as a soft dough, now add the butter and knead everything for 10minutes.

Arrange the dough in a bowl covered with a towel,keep aside for atleast for 2hours until they double their volume.

Knead the dough again for few minutes, divide the dough as 5-6 equal balls.

Roll the ball as oval shaped disc,with a knife cut the rolled disc as shown in a picture. Take care not to cut the edges.

Sprinkle the chopped chocolate chunks and sugar pearls as per need.

Roll the disc as a log and roll it again as round shaped brioche.

Finish all the brioche balls as shown in the picture and arrange over a greased baking sheet,let it sit for half an hour in warm place.

Preheat the oven to 350F,brush the top of the brioche with the egg yolk and sprinkle the sugar pearls over it.

Bake in middle rack for 20-25minutes until the crust turns golden brown.


Gulkand & Foxtail Millet Breakfast Shake

I know this recipe name will definitely pull out your curiousness, i got a packet of rose preserve aka gulkand from India and i wanted to make dishes out of it since a long. But dunno why my lil brain didnt worked out wonder to bring out a beautiful recipe. When i asked my friends through FB to share some interesting recipes or tips to use gulkand, i was submerged by their beautiful replies.Obviously i was bit confident to use gulkand in shake as most of my friends suggested shake with gulkand.Since i had some cooked foxtail millet i just added them in this shake. This shake with cooked foxtail millet turned out extremely delicious,filling, satisfying and absolutely healthy with a wonderful rose flavour. Definitely a healthy shake to kick start your day.Sending this smoothie to my own event Healthy Diet-Filling Smoothies & Shakes by Veena.

2tbsp Cooked foxtail millet
2cups Chilled milk
1tbsp Gulkand (rose preserve)
Sugar or honey (as per need)
Rose syrup (few drops)

Blend together the gulkand,foxtail millet,sugar, rose syrup and milk together as smooth paste,if you want your shake bit thin add more milk.

I prepared mine bit thick as i had it for my breakfast.

Serve immediately.

Monday, January 21, 2013

Events Roundup - CWS-Channadal & Tried N Tasted - Sharmi's Passion

I know am bit oops super late in posting the two events roundup i have hosted last month. Cant believe i have completely forgotten about my own event cooking with seeds-channadal roundup eventhough the event finished last month. Finally today, am here with two roundups. Thanks to each bloggers who send their beautiful entries for both events.

Special thanks to Lakshmi of Kitchen Chronicles for letting me to host her beautiful event.

Cooking with Seeds - Channadal:

1-6)Kezhvaragu Oats Samba Godumai Idli,Inji Thogayal,Venthayakeerai Paruppu Urundai Mor Kuzhambu,Thengai Thuvayal,Karuvepillai Kuzhambu & Arisi Upma from Sowmya of Nivedhanams.

7) Murangakai Kootu/Drumsticks Kootu from Anitha of Anitha's Kitchen Diary.

8)Tapioca Vadai from Babitha of Babi's Recipes.

9)Khaman Dhokla from Nandini of Nandini's Food.

10-11)Rajasthani Daal with Mixed Lentils & Beetroot Thoran from Latha Madhusudhan of Forks n  Folks.

12)Vadakari from Manju of Recipes from Manju's Kitchen.

13-15)Restaurant Style South Indian Paal Kootu,Opputtu/Channadal Boli & Masal Vada from Sangeetha Priya of Nitha's Kitchen.

16-17)Vazhaipoo Vadai & Kadamba Kuzhambu from Poornima of Treat your taste buds.

18-22)Steamed Masala Vadas,Channadal,Mushroom Tawa Pulao,Easy Cabbage Kootu,Oats Masala Vadai & Raw Banana Tangy Gravy/Vazhakkai Puli Kootu from my kitchen.

Thanks to each and everyone for being a part of these both events, loved all your entries.

Oats Chappathi

I love cooking with whole grains, honestly am trying to add them atleast once a day in my cooking either for our lunch or for our dinner. Since everyone is bored of salads and soups for the dinner, i prepared this flavourful oats chappathi few days back. Yep i tried adding garam masala powder in this chappathi to give a wonderful masala flavour.This healthy chappathi when served with a spicy side dish tastes absolutely awesome and seriously you will have two more chappathis than your usual quota.

These chappathis are obviously healthier than the usual one as they have oats in it, i used oats flour and whole rolled oats for making this chappathis. I prepared myself the oats flour,just by dry roasting the rolled oat,once they get cool grind them as fine powder and sieve it, conserve it in a air tightened box for further use. You can add this flour in anything and they are really handy, i usually prepare almost a kg every two week and i'll finish them adding in most of my dishes.Am sending to my event CWS-Oats guest hosted by Amruta.

1cup Wheat flour
1cup Oats flour
3tbsp Rolled oats
1tsp Garam masala powder
Warm water
Oil for cooking
Flour for dusting

Take the wheat flour,oats flour,rolled oats, garam masala powder with salt in a large bowl,gradually add the water and knead as smooth and soft dough.

Keep aside half an hour, make medium sized balls from the dough,dust with flour and roll them as rotis.

Meanwhile heat a tawa, drop gently the rolled roti,drizzle few drops of oil,cook on both sides until they gets well cooked.

Enjoy warm with any sort of chutneys or kurmas.

Sunday, January 20, 2013

Murgh Do Pyaza

We are having a heavy snowfall here, obviously am bit lazy coz of this super chilled weather. Two days back, i was saying that its been a while am not sick, but today i woke up with a severe throat pain,fever,running nose  etc and the list goes on. My sunday lunch was a hot peppery rasam with mint thuvaiyal, as i dont able to smell or feel the taste. Wish me a speedy recovery friends, coz i dont like to sit in idle and i have loads of stuffs to do.

Coming this rich looking chicken onion curry, i prepared few days back for our lunch and served with simple jeera pulao for our lunch and with simple oats chappathis for our dinner. This murgh do pyaza, is one of the well known chicken curry, this curry is definitely super rich,creamy and an excellent side dish to serve along with mildly flavoured pulao or rotis.With wonderful flavour, this murgh do pyaza will definitely satisfy your tastebuds.With an incredible combination of onions,spices and chicken, this spicy curry can be served on all occasions.

1kg Chicken (cut as medium size pieces)
3nos Onions (big & sliced lengthwise)
1tbsp Ginger-garlic paste
1/2tsp Turmeric powder
1tsp Garam masala powder
1tbsp Kasuri Methi
1tsp Chilly powder
2nos Green Chillies (slit opened)
1tbsp Coriander powder
1cup Tomato puree
10nos Cashew nuts
1cup Yogurt
2nos Bayleaves

Marinate the chicken with ginger garlic paste, turmeric powder,salt,chilly powder and keep aside for half an hour.

Now heat enough oil in a pan, fry the bay leaves.

Add immediately the sliced onions,saute them in medium flame until they turns brown.Add the marinated chicken and cook in simmer for few minutes.

Add the tomato puree, slit opened green chillies,coriander powder, garam masala powder, cook everything together.

Meanwhile grind the cashews and yogurt as fine paste.

Now add this grounded paste to the cooking chicken-onion mixtire.

Cook everything in medium high flame until the chicken gets well cooked, finally add the crushed kasuri methi and put off the stove.

Serve with rotis or rice.

Saturday, January 19, 2013

Soyachunks & Paneer Paratha

Parathas, my lil one's favourite. If they are stuffed with paneer, he can have it even everyday, obviously i do prepare parathas quite often for our dinner.Soyachunks,he just hate it usually i'll always mask this protein packed soyachunks in most of the foods i cook. Everytime, i have to break my head to feed him,few days back for our dinner,i prepared this fantastic stuffed parathas with soyachunks and paneer.

When i served this stuffed parathas for his dinner, he just enjoyed thoroughly without asking any question about the stuffing, i just revealed the addition of soyachunks once he finished his parathas. For my surprise,he told that he loved this paratha and asked me to prepare it quite often.Watelse a mom need,am sharing this recipe for this week's blogging marathon as i choosed kid's delight-lunchbox as theme.You can pack this nutritious parathas for your kid's lunch as this paratha doesnt even need a side dish to enjoy. You can also add veggies to make this parathas more healthier too.Check out the blogger running this 24th edition of blogging marathon here.

For Soya Paneer Stuffing:
1cup Minced soya granules (cooked)
1/2cup Grated paneer
2nos Onions (large & chopped finely)
2nos Green chillies (chopped)
1tsp Garam masala powder
1/2tsp Chilly powder
Few chopped coriander leaves
1/2tsp Fennel seeds (crushed)

Heat enough oil in a pan, fry the crushed fennel seeds, add immediately the onions,chopped green chillies,saute until the onions turns transculent..

Add the cooked soya granules,salt,red chilly powder,garam masala powder,cook everything in simmer until the masala turns thick.

Add the grated paneer and cook for few more minutes.

Finally add the chopped coriander leaves and put off the stove.

For Paratha:
2cups Wheat flour
1cup Yogurt

Mix all the ingredients for paratha as a soft and smooth dough(add water if needed),keep aside for half an hour..Make 10-12medium sized balls..

Roll the dough as small circle,keep a small ball of the already prepared soya paneer stuffing.

Close the edges of the dough,dust with enough flour and roll the dough as a paratha..

Heat a tawa, drop gently the paratha,drizzle few drops of oil, cook the paratha until they get well cooked on both sides..

Enjoy warm with your choice of side dish..

Friday, January 18, 2013

Baked Creamy Pasta

Pasta, the word itself attracts the kids. I can feed my kids everyday with them,they never get bored of it. When i chosed the kid's delight-lunch box as theme for this week's blogging marathon, i know one of my recipe will definitely go for pastas as i cook them atleast twice a week for my kids. I have hardly seen kids saying no to pastas,obviously pasta can be served with anything and am sure kids will love to see pastas in their plate for lunch.

Coming this baked creamy pasta, i used mascarpone cheese and low fat grated cheese for making it, this dish gets ready very quickly and gets vanished very quickly too. You can add any veggies of your choice to make it more healthier. Kids need calcium rich foods for their growth, adding cream and cheese makes this dish a calcium rich food also at the time you can feed easily even a fussy eater as this dish have pastas in it. My kids enjoyed thoroughly this baked creamy pasta for their lunch with grilled chicken and they just loved it.Check out the blogger running this 24th edition of blogging marathon here.

1packet Pasta (any variety,cooked as per instructions)
1tbsp Maida
1no Onion (chopped)
2cups Milk
3tbsp Mascarpone cheese
1/2tsp Pepper powder
3tbsp Bread crumbs
1/2cup Grated cheese
1/2tsp Thymn leaves
Olive oil

Heat the olive oil in a pan, add the chopped onions,thymn leaves and cook until the onions turns transculent.

Add immediately the maida,salt,pepper powder and roast it, now add the milk to it and cook until it gets thickens.

Finally add the mascarpone cheese,give a stir and put off the stove.

Add now the cooked pastas to the cheese mixture and toss everything well.

Preheat the oven to 350F.

Take a swallow baking pan,spread a layer of the pasta, top it with the grated cheese.

Again top the cheese with a layer of pasta and then with the cheese.

Now sprinkle generously the bread crumbs over it and bake for 15-20minutes.

Serve warm with your favourite meats or veggies.

Thursday, January 17, 2013

Corn,Carrot & Chickpeas Rice

One pot meals are always welcome at our place,if i feel like lazy i'll go definitely and immediately to a quick one pot meal.Am starting again my third week of blogging marathon today and the theme is Kid's delight -Lunch box special. Fortunately i dont need to prepare lunch boxes for my kids as they come back home to have their lunch. Yep their schools are just 5-6minutes from our home by walk and they come everyday to have their lunch. In case if there is something urgent, they will eat in their school canteen or i'll wrap them a sandwich. So obviously i dont need to break my head for their lunch, eventhough as am a health nut i try to feed them with healthy stuffs.

For my today's post, i quickly cooked up this flavourful,easy breezy rice with grated carrots,sweet corns and chickpeas. As i told earlier, i always have cooked or already soaked chickpeas in my freezer,so that i can add this nutritious legumes in my cooking quite often whenever i feel like having them. Coming to this rice, i just added my kids favourite veggies and chickpeas and this rice tastes fabulous with fryums or hard boiled eggs.Check out the bloggers running this 24th edition of blogging marathon here.Sending to Carole's Food on Friday-Corn.

3cups Cooked rice
1cup Grated carrots
1/4cup Sweet corn kernels
3/4cup Cooked chickpeas
1tsp Cumin seeds
3nos Green chillies (slit opened)
1tsp Garam masala powder
1/2tsp Amchur powder
1/4tsp White pepper powder
1/2tsp Pav bhaji masala powder
Few curry leaves

Heat enough oil in a heavy bottomed pan, fry the cumin seeds, slit opened green chillies and curry leaves.

Add immediately the sweet corn kernels and cooked chickpeas,cook for few minutes.

Now add the grated carrot with garam masala powder,amchur powder, pav bhaji masala powder and salt, cook everything in simmer until the veggies gets well cooked.

Add now the already cooked rice to the cooking veggies, toss everything gently until the rice gets well coated with the masala.

Finally add the white pepper powder and give a stir.

Put off the stove and serve with your favourite side dish.

Wednesday, January 16, 2013

Carrot & Corn Medhu Vadas

I cant imagine my festive foods without medhu vadas, usually we make urad dal medhu vadas. But for this time, for pongal celebration i prepared this medhu vadas with sweet corn kernels and grated carrots. Actually i freezed two months back, fresh sweet corn kernels and i simply used it for making this crispy beauties.

If you dont have fresh sweet corn kernels,you can go very well with the canned ones. With loads of finely chopped onions and grated carrots;these vadas tastes marvellous. Both onions and carrots gives a wonderful texture and flavour to this medhu vadas. We just loved this different medhu vadas when served with tomato pappu. If you making medhu vadas next time,do give a try to this wonderful looking vadas.Sending to Swathi's Favourite Recipes Event - Lentils.

2cups Urad dal
1/2cup Sweet corn kernels
1cup Onions(finely chopped)
3nos Green chillies(chopped)
1/2cup Carrots (grated)
1tsp Fennel seeds (crushed)
Few Curry leaves
Few Coriander leaves (chopped)
1tsp Ginger (chopped)
Salt as per taste
Oil for deepfrying

Soak the urad dal for an hour before grinding, grind both urad dal and sweet corns without water.

Add the salt to the urad dal and sweet corn mixture,this help the dals to grind together well.

Now add the chopped onions,grated carrots,chopped green chillies, chopped ginger pieces,curry leaves,crushed fennel seeds and chopped coriander leaves,mix everything well with your fingers..

Heat oil for deepfrying, take a small ball from the corn medhu vada batter, flatten them with ur fingers.

Drop gently one by one to the hot oil.

Deep fry the vadas until they turn brown.

Fry everything as small batches, drain the excess of oil with a paper towel..

Serve hot with spicy chutney!!

Tuesday, January 15, 2013

Apple Pie

Apple pie, one of our favourite pie and we just love it, i can also say that apple pie one of the most famous dessert in France. I do it quite often when its peek season of apples here,  when we got the mail for this month's Baking Partners challenge, i was really surprised to see that this month's challenges was to make either pie with apples or a savoury tart. Swathi of Zesty South Indian Kitchen,the brain child of this monthly baking event shared us very interesting pies and tarts suggested by the members of this baking family and asked us to try atleast one among them. I chosed to make apple pie suggested by Gayathri of Gayathri's Cook Spot from and i know this pie will be a hit among my kids.

I used golden apples for making this pie, as i told the crust was quite a keeper, am gonna make this pie with different fruits very soon. My lil one enjoyed thoroughly and he even asked me to make an another pie on the same day itself,yep he just loved it. Thanks to Swathi and Gayathri for sharing this beautiful apple pie.

1+3/4cups Plain flour
1/2cup Self raising flour
185grms Unsalted butter
1/3cup Sugar
1no Egg
1tbsp Milk
A pinch Salt
Beaten egg for brushing

For filling:
6nos Golden apples
2tbsp Lemon juice
50grms Butter
1/2cup Sugar
1tsp Cinnamon powder
1/4tsp Nutmeg powder

Sift the flours with salt in a large mixing bowl, add the butter and rub it with your fingertips.

Continue to mix until the flour resembles as fine bread crumbs, then add in the sugar, one beaten egg and milk and drizzle over the flour.

Start to bring the dough together  and form a smooth ball with your hands. Divide the dough into two pieces, one larger than the other.

Wrap it in a plastic wrap and let it sit for half an hour in fridge.

Peel and core the apples and cut into 8pieces, toss it with lemon juice to prevent the discolouring of the apple.

Place the butter,sugar in a large pan and heat it in low medium flame, once the butter starts melting, add the apples,spices and stir to coat.

Cook by stirring occasionaally until the apples softened. Keep aside and let it cool.

Roll out the larger pastry ball,dust it well and roll it as a round circle, transfer the rolled pastry to the pie dish.

Gently press the corners, now place the filling over it.

Roll the small pastry and top it.Lift the pie dish and cut the excess of the pastry from the edges,press the edges well with the fingers.

Chill it for 30minutes.

Preheat the oven to 350F, place the pie dish on the baking tray, brush the top with the beaten egg and bake for 30-35minutes.

Once the pie gets cool, dust it with confectioner's sugar and enjoy.

Announcing Valentine's Day Recipe Contest - Win E-gift Vouchers

Cant believe its already 15th January 2013, by the way am here to announce an interesting recipe contest. Yep I was planning to conduct a contest , obviously valentine’s day is one of my choice as its nearing very much quickly. We don’t need to celebrate the love on that particular day but somehow 14th February is quite a particular day for many of us.

Honestly I came to know about this day once I landed here, before that I never heard this valentine's day and obviously I don’t even have an idea about how to celebrate this day and what is the purpose of celebrating this day. 

My better half took me to a fabulous romantic dinner and he gave me a perfume for our first valentine’s day. Nothing will replace the first ever valentine’s day. After that,we had so many parties and celebrations for valentine’s day but every time we never forget to talk about our first valentine’s day.

Am really happy to announce this my first recipe contest and this contest is going to be very much interesting. CupoNation was kind enough to help me to organize and sponsor this recipe based contest. Obviously am the happiest person in the world and immediately I accepted this sponsorship.

You can win e-gift vouchers and you can use to buy through This recipe contest is opened to everyone, you can use your e-gift voucher through their site and can send your gift to your beloved ones in India or else you can use it completely for your personal use if you live in India.

What all you need to do is:

Prepare a fabulous, romantic dish for two peoples.

Be creative, be original. Don’t copy the recipe or pictures from the other’s site. You can search in webs to get an idea.

You can cook both vegetarian and non-vegetarian dishes you would like to serve or enjoy with your loved ones.No archived entries please.

You must link this announcement page in your entry,its a compulsory.

Adding logo will be appreciated.

Cooking methods should be mentioned clearly.

Link your recipes through the linky tools added below.

If possible tell me how you would love to celebrate this year’s Valentine’s Day with your love.

Following me it’s a must, you should  follow my space through Facebook, don’t forget to mention your Facebook’s name in the comment section.

Now coming to the interesting part:

The winners will get an e-gift vouchers offered by

First prize - 1000Rs worth e-gift-voucher

Second prize - 500Rs worth e-gift-voucher

Third prize & Fourth prize - 250Rs worth e-gift-voucher.

I'll select the winners through

To be honest am spending the complete total amount offered by CupNation for this contest.

Anyone can win this contest so don’t forget to link your entries and leave me your face book’s name in the comment section.

Monday, January 14, 2013

Oats Sweet Pongal/Oats Sakkarai Pongal

                        Wishing all my friends a happy pongal and makar sankranthi wishes.

Hope many of us might be busy with the pongal celebration, its almost lunch time here and am waiting my kids to start the pooja, meanwhile just want to post an another healthy and delicious sweet pongal with rolled oats i prepared for our today's pooja. This oats sweet pongal takes very less time to get ready and an excellent neivedhyam to offer. Oats sweet pongal goes for a quick preparation, dry roasted rolled oats cooked with already prepared jaggery syrup and cooked moongdal makes this wonderful,delicious as well as healthy sweet pongal. This oats pongal is definitely a wonderful twist to our usual rice pongal,give a try friends.Sending to my own event CWS-Oats guest hosted by Amruta Pore.

Oats Sweet POngal

1cup Rolled oats
1/4cup Yellow moongdal
1+1/4cup Jaggery
1/4tsp Cardamom powder
3tbsp Ghee
Few cashews
Few raisins

Dry roast the rolled oats and keep aside.

Wash the moongdal and pressure cook it with a aup of water upto 3whistles and put off the stove.

Meanwhile take the jaggery in a cup of water, bring it to boil. Strain it and keep aside.

Once the steam get released, add the jaggery syrup and dry roasted oats to the dal,mash it and cook for few minutes until the oats gets cooked.

Finally add the cardamom powder and put off the stove.

Heat the ghee, fry the cashews,raisins until they turns golden brown, add immediately to the sweet pongal and give a stir.


Sunday, January 13, 2013

Kodo Millet & Rock Candy Sugar Pongal/Varagu Kalkandu Pongal

Kodo millet is well known as varagu arusi in Tamilnadu, this tiny grains are an ancient grains. I can also say that this grain is one among the forgotten grains. Actually i have already tasted this cooked millet at my grandma's home,she usually serve this cooked millet with fingerlicking fish gravy. I still remember the taste but somehow after then i never had a chance to buy or taste this healthy millet.

During my mom's last trip to India, i asked her to bring me a packet of this millet and she got me from the organic shop. Back home, i cleaned it and stored it in an air tightened box. As Pongal is tomorrow, i really wanted to share this healthy sweet pongal i prepared with this incredible tiny millet and rock candy. Rock candy are crystallized form of sugar and well as know as Kalkandu in my mother tongue, try this pongal and am sure you guys will definitely love this healthy and tasty pongal.

1/2cup Kodo millet
3tbsp Yellow moongdal
3cups Milk
1+1/2cups Rock candy sugar
1/2tsp Cardamom powder
Few cashew nuts
Few Raisins
Ghee (as per need)

Take the kodo millet, moongdal in a pressure cooker, wash it.

Add the milk, rock candy sugar to it and pressure cook for 3 whistles.

Once the steam gets released, add the cardamom powder and cook in simmer.

Finally fry the cashew nuts and raisins in enough ghee and add them to the cooked sweet pongal, give a stir.

Serve warm.

I used pressure cooker for quick cooking, you can also cook it in a vessel but the cooking time will be bit longer.

You can also powder the rock candy sugar,but i didnt powdered them.

Increase or decrease the amount of the rock candy as per your need.

Saturday, January 12, 2013

Vegan Cucumber, Walnut & Chocolate Bread

Vegan foods are always my favourite, actually i learned how to make vegan bakes only after entering this fabulous virtual blogsphere.If i ran out of eggs or milk products, i dont even hesitate a second to prepare my bakes as vegan.As i told earlier, my theme for this week's blogging marathon is cooking with electric appliances,how can i forget my all time favourite oven. Let me tell you a secret, i have two ovens at home. Now you can guess how am baking this much, i can prepare two or three bakes per day,if i feel very down.

Yes baking makes me happy,coming to this vegan bread, its a quick bread and i prepared this bread simply with finely grated cucumber, walnuts and chocolate.If am introducing something new in bakes,mostly i'll go for chocolate just to mask it. With chocolate,i can feed anything easily to my family members.I really want to make a quick bread for my third day of blogging marathon and went for this month's magic ingredients of Magic Mingle Challenge as Kalyani chosed both cucumber and walnuts as magic ingredients.Obviously this bread comes out extremely spongy,super moist and nutty, my kids enjoyed having this bread for their breakfast with their favourite nutella spread.Check out the bloggers running this 24th edition of blogging marathon here.Sending to  Siri's Celebrating First Anniversary.

1cup Wheat flour
1+1/2cups All purpose flour
1/2cup Chocolate chips
1/2cup Sugar
1cup Oil
2tbsp Flaxseed meal
1/2cup Applesauce
1/2cup Finely grated cucumber
1/2cup Walnuts (chopped roughly)
1/2tsp Baking powder
1tsp Baking soda
A pinch Salt

Preheat the oven to 350F.Grease well a loaf pan and keep aside.

Sieve together the flours,baking powder, baking soda and keep aside.

Mix the flaxseed meal with 6tablespoons of luke warm water and keep aside.

Whisk the oil,applesauce,salt and sugar together until the sugar gets dissolves,now add in the flax seed meal mixture, grated cucumber and mix for few minutes.

(Dont forget to drain the water from the grated cucumber before adding)

Melt the chocolate chips with two tablespoons of water in microwave oven for a minute,mix it well and add it to the oil mixture.

Make a well in a middle of the dry ingredients,stir in the wet ingredients and mix with a spatula, dont overmix the batter.

Fold in the chopped walnuts and pour the batter in the already prepared loaf pan.

Bake for 20-25minutes or until a skewer inserted comes out clean.

Let it cool completely and enjoy with your favourite spread.

Friday, January 11, 2013

Foxtail Millet Sweet Pongal/Thinai Sakkarai Pongal

Pongal is around the corner, its one of the important festival for South Indians.Even we are far away from our hometown, we never forget to celebrate this traditional Indian festival. I'll be cleaning the entire house tomorrow and will be making many foods during the three days of pongal celebration. No matter, its a working day for us or not, our pongal celebration will be simple as always.

You might have noticed that am cooking quite often with wholegrains now and one of my recent favourite is foxtail millet aka thinai, this grains is really wonderful. You can cook and eat this grain exactly as we cook rice,needless to say that this healthy grain suits prefectly for making many interesting dishes. For a change, i tried this sweet pongal with this marvellous tiny grains, the final result was just amazing. This foxtail millet pongal tastes simply awesome and definitely delicious. Celebrate pongal in healthy way friends, give a try to this wonderful pongal and am sure you guys will definitely love this.

3/4cup Foxtail millet/Thinai
1/4cup Yellow moongdal
1+1/4cup Jaggery
1/4tsp Cardamom powder
3tbsp Ghee
Few cashews
A pinch Edible camphor (pacha karpooram)

Dry roast the foxtail millet,moongdal together. Wash and pressure cook it with 3cups of water upto 4whistles and put off the stove.

Meanwhile take the jaggery in half a cup of water, bring it to boil. Strain it and keep aside.

Once the steam get released, add the jaggery syrup to the cooked millet and dal mixtur,mash it and cook for few minutes.

Finally add the cardamom powder,edible camphor and put off the stove.

Heat the ghee, fry the cashews until they turns golden brown, add immediately to the sweet pongal and give a stir.


Onion Mint Sandwich

I couldnt stop myself to brought a prestige sandwich maker from India. Obviously if am making sandwiches or grilling my meats or veggies now i'll do it through my sandwich maker. As i told earlier,most of our dinner goes for salad,soup or either sandwich. With this sandwich maker,even my lil one prepare himself his favourite sandwich. Since i choosed cooking with electric appliances as theme for this week of blogging marathon, i prepared this quite easy,flavourful and super filling sandwich with onions and mint chutney through my sandwich maker.

The original recipe is from Sharmi's Passions, seriously i loved the simplicity of this sandwich and tried it two days back for our evening dinner. You will love this fantastic sandwich prepared just with sauteed onions and a quick mint chutney. If you dont have sandwich maker, dont worry just heat butter in a pan and toast this sandwich both sides and enjoy.Sending to Tried & Tasted event guest hosted by me,event by Lakshmi.Check out the bloggers running this 24th edition of blogging marathon here.Sending to
 Siri's Celebrating First Anniversary.

Mint chutney:
1/2cup Mint leaves
2tsp Urad dal

6nos Bread slices
2nos Onions (sliced lengthwise)
1tbsp Sambhar powder
1/4tsp Chilly powder

Heat oil, add the urad dal and fry until its turns brown,to the same pan add the mint leaves and saute until they shrinks.

Transfer them to a mixer and grind as chutney with enough water and salt,keep aside.

Heat again oil, saute the sliced onions for few minutes, add immediately the sambhar powder, chilly powder and salt,cook for few minutes until the onions gets well coated with spices.

Spread the already prepared mint chutney over a bread slices.

Place the onion filling over a chutney spreaded bread slice and close with an another.

Transfer it to a sandwich maker and close and secure the lid of the sandwich maker.

Wait until the red light turns to green, your sandwich is done.

Enjoy with your favourite salad.