On A Sweet Note.......

The best way to cheer yourself up is to try to cheer somebody else up says Mark Twain. So Iam here to cheer out all the wonderful people who just dropped in to to indulge some aromatic flavour in my blog. I like to cheer you all up with some awards and sweet something.......

Yasmeen of Health Nut designed an yum looking cute award as a token of gratitude. Thank you for thinking and making me a part of this award.

Sanghi of Snaghi's Food Delights! passed on these gorgeous awards. Thank you dear.

VG of My Household Capers! passed on these splendid awards. Thank you for making my day dear VG.

Hema of Adlak's Kitchen passed on these beautiful awards. Thank you Hema dear.

Rajeswari of Rak's Kitchen passed on this glorious award. Thank you dear.

Finally Iam ending this post with something sweet to indulge with,

This Gajar Ka Halwa is going to participate in FIC-ORANGE hosted by Aparna of My Diverse Kitchen. This resplendent event is started by Sunshinemom of Tongue Ticklers.

NOTE: You can find the recipe of Gajar Ka Halwa or Carrot Ka Halwa by clicking here.

Spicy Kunduri Fry

Kunduri/ Dondakaya/ Tondekayi/ Tindora/ Ghiloda/ Kundru/ Kowai/ Kovai/ Kovakkai/ Kovakka/ Manoli/ Tindla/ Gentleman's toes/ Tendli/ Thendli/ Thainli/ Ivygourd/ Little gourd are tender little green short and blunt vegetables which are available round the year in India. These come with fabulous mix of complex carbohydrates, fibre, and a vast array of A, B and C vitamins. It is quite a valuable source of micronutrients. Ivy gourd is often recommended to diabetics due to its low glycemic index and its possible ability to help regular blood glucose. Ivy gourd is rich in beta-carotene and minerals. This simple looking vegetable carries a lot more health benefits with it. The rich blend of aromatic spices in this recipe flavour the simple fry and makes it more yummier.

INGREDIENTS:

• 1/2 kg Kunduri
• 2 Onions, finely chopped
• 1 tbsp Red chilli powder
• 1 tbsp Ginger-Garlic paste
• 1/4 tbsp Turmeric powder
• 1/2 tbsp Coriander powder
• 1/4 tbsp Cumin/Jeera powder
• 2 tbsp Peanuts, roasted and coarsely ground
• 2 springs Coriander leaves, finely chopped
• salt to taste

The above picture is going to participate in Magnificent Click Contest-2009 by Gayathri of Just Urs.

TEMPERING/TADKA/POPPU:

• 1 tbsp Mustard seeds
• 1 tbsp split black gram dal (urad dal/minapappu)
• 1 tbsp Chana dal
• 1 dry Red chilli
• 6-9 fresh Curry leaves
• 1″ Cinnamon stick
• Oil

PREPERATION:

• Wash and trim the ends of kunduri. Slit open in the middle till three by fourth.
• In a heavy bottom cooking vessel or kadai, add oil and add all the ingredients listed under tempering one by one.
• When the aroma of the ingredients starts to release add onions, red chilli powder, turmeric powder, ginger-gaslic paste, coriander powder, cumin powder and salt.
• Fry lightly till the spices blend together. Now with a help of a spoon stuff this into kunduri and leave them in the pan for further cooking.
• Cook till kunduri is soft enough. Keep turning around the kunduri, to get evenly cooked on all sides.
• Now sprinkle roasted and croasly ground peanuts and chopped coriander leaves and cover with a lid.
• Serve hot with steamed hot rice with a dollop of ghee and dal/sambar.
• Last but not least add your 'love' to make the dish 'YUMMY'.

Roti - Indian Flat Bread

Roti/Chapati/Indian flat bread is a traditional bread which can be called as carrier for curries or cooked vegetables or dals. There are amny types and many ways of preparing this roti's. We can prepare roti using wheat flour or maida or barley flour or soy bean flour, black chickpea flour, pearl millet (bajra), maize (makka/jowar) flour, etc. A lot of stuffing can also be used while kneading the dough and can give yummy twist to the normal roti. For example Aloo paratha, Gobi paratha, Mix vegetable paratha, Paneer paratha. etc. The first and major important thing to remember while making roti is dough. The softer the dough, the softer the roti's. Shaping of roti's comes by practice. It took two years for me to learn a good and even rolled roti/chapati. At my mom's place roti/chapati is must for breakfast. Sometimes my cute sis says if there is any competition in eating chapati, Iam gonna come first because I have that many years of practice in eating them. I usually make roti's for dinner. I love the aromatic smell when the roti is heated on tava or frying pan. Even with one simple side dish we can relsih roti's. I already posted this recipe here, but today Iam going to give you a pictorial view of 'How to make a simple roti/chapati ?',

INGREDIENTS:

• 2 cups Wheat flour
• 1/4 cup Wheat flour, for dusting
• Water, enough to make a soft dough
• 2-3 drops of oil for kneading
• pich of salt
• Oil/Ghee

PREPERATION:

• Combine wheat flour, salt and oil and gently knead the dough by adding water slowly. (see pic. 1)
• Knead till you get soft and elastic dough. Leave the dough by covering with a kitchen towel for 15-20 minutes.
• Divide the dough into equal small portions (nearly 5-6). Dust them with the remaining flour and set aside. (see pic. 2)
• Now take one small dough ball and roll into a small circle/triangle/square (whatever is comfortable for you). Brush a drop of oil and fold the corners into inside. (see pic. 3, 4, 5, 6, 7 and 8)
• Repeat the same process to all the dough balls and set aside. Now dust the rolling pin and the surface where you are making the roti and start rolling out roti's one by one.
• Concentrate on the edges to get even rolled and flat roti. Keep applying plain flour in between to prevent it from sticking on to roller pin. (see pic. 9)
• Heat pan or tava and wipe it clean with kitchen towel. Place the rolled chapati/roti on it and cook for a minute until the top looks dry then turn it over and cook on the other side till small bubbles appear and chapati starts to puff.
• Use flat ladle/kitchen towel to press roti gently while cooking the other side, to get roti's puffed.
• Brush the chapati/roti with oil/ghee on either side and take out on a clean kitchen towel and store in a hot casserole or serve hot with curry(s).
• Last but not least add your 'love' to make the dish 'YUMMY'.

The picture above shows piping hot Roti with Cabbage And Chana Dal Curry along with sugar mixed curd. Don't worry if you have some leftover roti(s). You can simply turn them into a spicy version like Roti Ki Kichidi, find the recipe here or sweet version like this, find the recipe here.

#18 Rendezvous With Kitchen Flavours

Welcome yet another sunday with a new guest in Rendezvous With Kitchen Flavours, scrummy sunday showcase. It is my hearty delight to have Padma Rekha of Plantain Leaf (Andhra Recipe). A traditional southern Indian meal is served on a plantain leaf with the position of the different food items on the leaf having a significant importance. Plantain Leaf is laid food is set what are you waiting for.....Padma Rekha got introduced to me at the time of FIC-White. Padma Rekha is not only my blogger buddy but also pampers me like elder sister. Padma Rekha is passionate cook with many authentic Andhra recipes in her blog.

Padma Rekha of Plantain Leaf says "My Five Favourites" are:

My Favorite Cuisine: Indian
My Favorite Book/ Novel/Magazine: Autobiography of a Yogi by Paramahansa Yogananda
My Favorite Film: Mayabazar
My Favorite Pastime (interests): Yoga, Meditation and Cooking
My Favorite Place: BANGALORE

Coming to Padma Rekha's favourite food which she likes to enjoy anytime are:

1. Andhra Pulihora

2. Vankaya--Chikkudukaya Kura

3. Upma


4. Carrot Kheer


5. Punugulu

By clicking on the recipe names you can view the recipe in detail. For authentic, tempting, traditional, alluring, spicy, hot Andhra flavours pay visit to Padma Rekha's Plantain Leaf.

Want to know how to participate in Rendezvous With Kitchen Flavours. Click here or click on the image under "Every Sunday" in the left hand sidebar....

Moong Dal Kichidi With Pudina Chutney

Moong Dal Kichidi With Pudina Chutney is an all time favourite weekend brunch combo at my house. Kichidi is one of the comforting food which I like to gratify myself. The rich aroma of spices blending with dal and chawal (rice) when mixed with spicy pudina/mint chutney tingles your tastebuds. I mostly prefer massor dal/red lentils in kichidi as it takes less time in preperation. But this buttery moong dal kichidi is for someone very special and who is very fond of this kichidi. Hope you guessed it.....No? It's my valentine....My husband. A successful marriage requires falling in love many times, always with the same person says Germaine Greer. Cooking up something with love that too the favourite dish(s) of that special someone and arranging a suprise lunch/dinner is an very mesmerizing expereince. I made moong dal kichidi and pudina chutney, decorated the table with lovely roses with a beautiful card hiding under the plate. See how easy it is to pamper your loved ones......Try it ladies as I revealed the secret mantra of Happy Times.......HeHeHe........

Now coming to the recipes, first is Moong dal kichidi. Moong dal is sweet, soft, and easily digestable. Mung beans are also a good source of dietary fiber. They also contain thiamin, iron, magnesium, phosphorus, potassium and copper, and are a good source of folate. Moong dal gives buttery texture to the kichidi. Coming to mint leaves, Mint is a strong diuretic and therefore, helps in eliminating toxins from the body. Mint helps in getting rid of headaches and migraines. The antifungal properties associated with mint help in curing asthma and other allergic conditions. Mint is an excellent source of manganese, vitamin C and vitamin A, the latter notably through its concentration of carotenoids, including beta-carotene. Both vitamin C and beta-carotene seem to play a role in decreasing colorectal cancer risk. With many more health benefits this pungent smelling herb makes a flavourful combo with buttery textured moong dal kichidi.

This aromatic and flavourful combo is going to participate in Asvadha's Made For Each Other, theme based event and also to Cooking With Love For Love creative event by Notyet100 of Asan Khana. The above picture is going to participate in Magnificent Click Contest-2009 by Gayathri of Just Urs.

MOONG DAL KICHIDI

INGREDIENTS:

• 2 cups plain Rice/ Basmati rice
• 1/2 cup Moong dal/ Split Yellow Moong dal / pesara pappu
• 2-3 Green chillies, deseeded and finely chopped
• 1 tsp Ginger-Garlic paste
• 1 Tomato, deseeded and finely chopped
• 1 Onions, finely chopped
• 1/4 tbsp Turmeric powder
• 2-3 Cloves
• 1-2 Cardamom
• 2 Cinnamon
• Water
• Salt to taste
• 3 springs Coriander leaves
• 3 springs Mint leaves
• Oil

PREPERATION:

• Dry roast moong dal and leave it to cool. Once it gets completely cooled mix with rice and wash.
• Heat oil in a heavy bottom cooking vessel, and then add onions, cloves, cardamon and cinnamon.
• Saute till onions are transluscent. Add ginger-garlic paste and saute for 2-3 minutes.
• Now add chopped tomatoes and green chillis. Cook till the tomatoes are soft.
• To this add water *, salt, turmeric powder, mint leaves and coriander leaves.
• When water starts to boil add soaked rice and moong dal. Cook till all the water gets absorbed and rice is completely cooked.
• Garnish with remaining coriander and mint leaves.
• Last but not least add your 'love' to make the dish 'YUMMY'.

* NOTE: I used two cups of water for one cup of rice.

PUDINA/MINT CHUTENY

INGREDIENTS:

• 2 cup fresh Pudina/ Mint leaves, washed
• 3-4 tbsp dry Coconut powder
• 2 Green chillis, deseeded and finely chopped
• 2 tbsp Tamarind extract
• 1 tbps Red chilli powder
• 1/4 tbsp Turmeric powder
• 1/2 tbsp Coriander/Dhaniya, roasted
• Salt to taste
• Oil

PREPERATION:

• Add oil to heavy bottom cooking vessel or kadai and add pudina leaves, green chillis, salt, red chilli powder, turmeric powder, coconut powder, coriander powder and tamarind extract. Fry on a low flame, till the water gets absorbed and raw smell of the leaves disappear. Leave it to cool.
• Now grind the mixture coarsely.
• Last but not least add your 'love' to make the dish 'YUMMY'.

Kaddu Ka Halwa For Blogger Aid Cookbook

There are people in the world so hungry, that God cannot appear to them except in the form of bread says Charles Dickens. When you feed an hungry person at that very moment you are the special angel sent by GOD only for him thinks the person. Being happy, proud and honored 100^th member of BloggerAid, I look forward to see cute bubbling smiles across the globe on the faces of many children.

Three wizes Val of More Than Burnt Toast, Giz of Equal Opportunity Kitchen and Ivy of Kopiaste…to Greek Hospitalilty brought out aspirational cookbook project on Blogger Aid. The funds collected by the sale of the cookbook will be graciously channeled to the School Meals Program by WFP (World Food Programme). More details can be found here. Children are our future...So let's invest in children is the motto of BloggerAid. To view more details about expanding and working on noble cause BloggerAid click here.

To be a part of this noble cause, You don't need to be a member of BloggerAid to submit a recipe. You just need a willingness to share your love of food from around the world and want to be involved in raising awareness and money for this program. There is no cost to you – just a sense of satisfaction that comes from participating in this exciting project and seeing your name and recipe in print. More details can be found here.

Kaddu Ka Halwa, a sweet indulgence is going to be my contribution for BlogerAid Cookbook. The recipe of this luscious halwa will be unwrapped in the BloggerAid Cookbook. Thank you Ivy, Val and Giz for giving me this satisfaction and happiness. Kaddu / Lauki / Dudhi / Ghiya / Jatilao / Lau / Sorakaya / Dudhi-Bhopala / Sorekayi / Suraikkaai / Sorakkay / Bottle gourd / Calabash is a bottle shaped, fresh and juicy fruit with a light green smooth skin and a white spongy flesh. Iam very fond of this scrumptious halwa. It may take bit time for cooking but it is all worth in the end when it's a matter of taste. Isn't it? With less and handy ingredients this hlawa always tops my chart.

Come be a part of this noble cause. Know more about BloggerAid and help in building a healthy and strong future of the children around the globe. People usually consider walking on water or in thin air a miracle. But I think the real miracle is not to walk either on water or in thin air, but to walk on earth. Every day we are engaged in a miracle which we don’t even recognize: a blue sky, white clouds, green leaves, the black, curious eyes of a child — our own two eyes. All is a miracle. - Thich Nhat Hanh

Tomato Dal

When the world's most popular fruit gets cooked with simple lentils along with some flavourful Indain spices and aromatic Indian tadka (tempering) the result is comforting and gratifying. Tomatoes are must in every Indian pantry. My pantry never run out of these luscious, delectable and tangy fruits which are full of vitamins and antioxidants. The presence of Lycopene in these fruits has also been shown to improve the skin's ability to protect against harmful UV rays. Dal (dahl, dhal or daal) can be commonly referred to as lentils/pulses. The dal used in making this tomato dal is Toor/Toovar dal/Pigeon Pea. This dal is rich with potassium, phosphorus, magnesium and calcium. It has good amount of iron and selenium and small amount of zinc, copper and manganese.

This tomato dal is going to paticipate in My Legume Love Affair - Eighth Helping by Susan herself of The Well-Seasoned Cook and also to Lentils Mela by Ashwini of Ashwini's Spicy Cuisine.

INGREDIENTS:

• 1 cup Toovar dal *
• 2-3 Tomatoes, deseeded and chopped
• 1 medium size Onion, finely sliced
• 2-3 Green chillies, deseeded and chopped
• 1 tbsp Red chilli powder
• 1/4 tbsp Turmeric powder
• 2-3 fresh Coriander springs
• Salt to taste

TEMPERING/TADKA/POPPU:

• 1/2 tbsp Mustard seeds
• 1/2 tbsp Cumin seeds/Jeera
• 1 dry Red chilli
• 2-3 cloves Garlic, peeled and crushed with hand
• 5-6 Curry leaves
• Oil

PREPERATION:

• Wash and pressure cook toovar dal with a drop of oil and set aside.
• In a heavy bottom vessel or kadai, heat oil and add mustard seeds when they start to splutter add cumin seeds, dry red chilli, garlic and curry leaves.
• Now add onions to this tempering and saute till they turn transparent. Now add chopped tomatoes, green chillies, red chilli powder, turmeric powder and salt.
• Cook till tomatoes are soft. Now add cooked dal. Add 1/2 cup of water (if needed) and bring it boil to get the desired consistency of the dal.
• Add fresh springs of coriander and serve hot with white steamed rice.
• Last but not least add your 'love' to make the dish 'YUMMY'.

* Toovar Dal = Toor Dal = Arhar = Kandi Pappu = Red Gram.

#17 Rendezvous With Kitchen Flavours

Hi here I come with another new guest in my Rendezvous With Kitchen Flavours, Scrummy Sunday Showcase. It is my honour and pleasure to introduce Food Fanatic. (A fanatic is one who can't change his mind and won't change the subject). Food Fanatic says I am a voracious eater and cooking lover. Needless I say, I live to eat and food is an integral part of my existence. I am the VP of a fictitious Indo-Canadian Eater's association.

Coming to Food Fanatic's "My Five Favourites",

My Favorite Cuisine: Indianized chinese and Indian
My Favorite Book/ Novel/Magazine: Not an avid reader
My Favorite Film: Baazigar
My Favorite Pastime (interests): Blogging, watching TV, cooking
My Favorite Place: Vancouver, Paris, New Delhi

A beautifully crafted dish can flirt with your senses to create an emotional response that is both captivating and romantic. Having a love affair with the world of food is an easy one to fall into, and like any great relationship, the more you learn, the more enraptured you become. My blog Food Fanatic provides you with home-made Indian and International recipes. Come, enrapture yourself and devour with me, the delicious and myriad flavors of food! says Food-Fanatic. Coming to her five favourite recipe which she likes to luxuriate herself are,

1. Dal Makhani


2. Stuffed Eggplant/Brinjal (Bharva Baigan)


3. Gobi Manchurian (Cauliflower fritters in spicy, sweet and sour sauce)

4. Kheer - Rice Pudding

5. Thandai (Indian, flavoured milk)

Clicking on the recipe names you can view the recipes in detail. Food Fanatic is hub for Homemade Indian and International recipes. So what are you waiting for? Come with me as I indulge myself with these aromatic flavours from Food Fanatic's Kitchen.......

Want to know how to participate in Rendezvous With Kitchen Flavours. Click here or click on the image under "Every Sunday" in the left hand sidebar....

Happy Valentine's Day

Something for Chitra Amma's Kitchen and Awards

Chitra of Chitra Amma's Kitchen is celebrating her blog's first Birthday with an creative event called Kitchen Masterpiece. You can find the details here. In celebration of Chitra Amma's Kitchen's first bithday my Smiley Grape Ballon's are dancing and waving in their way singing and flaoting Happy Birthday to you...... and a slippery Banana octopus is wishing many more yummy years to Chitra Amma's Kitchen. Hope you like them Chitra Amma.

Now comes a long waited list of awards.....Sorry for the delay dear friends....

Hema of Adlak's Kitchen celebrates her 100^thpost with unique style by creating a new set of awards. She awarded me with Great Support Award and Best Blogger Friends Award. Thank you for thinking of me dear Hema.

Sanghi of Sanghi's Food Delight shares with me A Perfect Blend Of Friendship Award. Thank you for the award dear. Faery of Farey's Kitchen passed on this Arte Y Pico Award. Thank you so much dear. Priya of Priya's Easy And Tasty Recipes, Vibaas of Delectable Vegetarian Recipes, Sunanda of Sunanda's Kitchen and Ramya of Ramya's Kitchen Corner passed on this refreshing Lemonade Award. Thank you dear Priya, Vibaas, Sunanda and Ramya.

Sahaja of My Experiments In Kitchen awarded my blog with Butterfly Blog Award and A Gaint Bear Hug. Thank you so much dear Sahaja. Divz of Welcome To Yum World created a new award called You Are A Super Duper Chef !!! and showered the bliss of the award with me. Thank you for the awesome award dear Divz.

Malar Gandhi of Kitchen Tantra presents Good Chat Blog Award. Thank you dear Malar.

Ms.Unique of Ms.Unuique Corner passed on Coolest Blog and Butter Blog Award. Thank you dear for thinking of me and writing down about my blog in your blog.

UPDATE: I received this refreshing Lemonade Award from Sanghi of Sanghi's Food Delight. Thank you dear.

I received these two delightful awards from Nithya of A Culinary Odyssey!. Thank you Nithya for thinking of me.

For the second time my blog has won Best Blog Of The Day Award. Thank you so much.

Thank you to all the people who made Kitchen Flavours deserve these awards. Without your love and constant support it would not be possible.... Thank you again to all the people who passed on these awards.....