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  • CLICK HERE for list of Diwali Recipes

    Diwali or Deepawali is an important festival celebrated all over the India and by Hindus all over the world..As per Hindu Calender Diwali is celebrated on fifth day of karthikai month, that is exactly after twenty days of Dassehra.. ...

  • Eggless Black forest cake

    This month is a special month for Blogging Marathon, Yeah it is a month long marathon and sure you all enjoy this virtual treat. Valli who is a brain child behind this, had made this event more interesting by dividing this long marathon into 4 themes - Occasional, Traditional, Seasonal and miscellaneous..

  • Hyderabadi Shrimp Biryani

    This is another exotic briyani for sea food lovers which will not cheat your taste buds. Shrimp cooked in briyani gravy induce nice flavor to rice and makes the rice best among the seafood recipe..This is my MOM s recipe where she is cooking it for more than 2 decades and always a hit recipe between our relatives and friends. Try this and for sure it will become your default Sunday menu.

  • Ennai kathirikai Kuzhambu/ Eggplant gravy

    Ennai kathirikai gravy is a lovely combo of eggplant and small onions. Sweetness of onion along with the eggplant gives a unique taste which we cannot refuse to ask more..This gravy totally make us zero with steamed rice and paruppu thogayal. Usually this gravy is prepared in two ways. One with coconut masala paste and other with out coconut. I am here going to share both the method and treating all your eyes with this yummy gravy without coconut. Lets go in to the recipe.

  • Misal Pav

    Misal Pav is a popular street food in Mumbai and nutritious breakfast recipes too. Misal means savory mixture and this gravy is mainly prepared with matki (moth beans) but we can alter with different legume like white or green peas or mix of all...

  • Creamy Cauliflower Potato Peas Soup / Aloo Gobi Mutter Soup

    I tried this soup in my American friends house and it was super delicious and filling..All kids loved it. I have changed the recipe according to our Desi taste.Try this and sure your kids too love it..

Wednesday, January 21, 2015

Coconut Fudge Brownies

Posted by Saraswathi Tharagaram On 12:56 PM


         Brownies are my all time favorite and when I go through my collections of cooking books,  I hooked up with this particular recipe which is super simple and easy.  When Anu Kollon from Entethattukada.blogspot  gave me wheat flour and cocoa powder as a secret ingredients from this month Shhh Secret Cooking Challenge,  I thought to make use of this recipe to treat you all.. And tried with whole wheat flour instead of all purpose flour which have given no different in taste and texture.  Try it and share your feedback with us.  Now lets see the recipe.

Preparation time:  10 ~ 15 minutes
Baking time: 30 ~ 40  minutes
Yield:  One 9 " square baking pan
Adapted from THIS BOOK

Ingredients:

2/3 cup / 100 grams of unsweetened cocoa powder
1 cup / 25 grams of salted butter
2 1/2 cups / 500 grams of super fine sugar ( caster sugar)
4 large eggs
2/3 cup / 100 grams all purpose flour/ Maida ( I used whole wheat flour)
2/3 cup / 100 grams shredded desiccated coconut
Icing sugar for dusting( optional)

Method:

1. Preheat the oven to 350 degree F / 180 degree C.  Meantime grease and line one- 9 inch baking pan with parchment paper. Set aside for later use.


2. In a medium sauce a pan, Combine cocoa, butter, and sugar and heat it in a low heat. Stir continuously to avoid sticking and burning of the mixture.  No need to dissolve the sugar, and make sure to melt the butter. Remove from the heat and allow the mixture to cool for 5 minutes.

3. Add the eggs to the mixture and stir until everything mix together. Stir in flour and desiccated coconut.

4. Transfer the mixture to the prepared pan and bake it for 30 ~ 40 minutes, until dry on top and set around the edges.

5. Once done cool the pan in cooling rack. Cut into square and serve.

Note: 
Lining the baking pan is must, which will help in transfer the brownies out from the pan.
If you don't have castor sugar, gently grind the normal sugar in mixer grinder. Cool Completely before cutting the brownies or else it will as shown in pictures.



Print HERE
Coconut Fudge Brownies

Preparation time:  10 ~ 15 minutes  
Baking time: 30 ~ 40  minutes
Yield:  One 9 " square baking pan
Adapted from THIS BOOK

Ingredients:

2/3 cup / 100 grams of unsweetened cocoa powder
1 cup / 25 grams of salted butter
2 1/2 cups / 500 grams of super fine sugar ( caster sugar)
4 large eggs
2/3 cup / 100 grams all purpose flour/ Maida ( I used whole wheat flour)
2/3 cup / 100 grams shredded desiccated coconut
Icing sugar for dusting( optional)

Method:
1. Preheat the oven to 350 degree F / 180 degree C.  Meantime grease and line one- 9 inch baking pan with parchment paper. Set aside for later use.
2. In a medium sauce a pan, Combine cocoa, butter, and sugar and heat it in a low heat. Stir continuously to avoid sticking and burning of the mixture.  No need to dissolve the sugar, and make sure to melt the butter. Remove from the heat and allow the mixture to cool for 5 minutes.
3. Add the eggs to the mixture and stir until everything mix together. Stir in flour and desiccated coconut. 
4. Transfer the mixture to the prepared pan and bake it for 30 ~ 40 minutes, until dry on top and set around the edges.
5. Once done cool the pan in cooling rack. Cut into square and serve.

Note: 
Lining the baking pan is must, which will help in transfer the brownies out from the pan.
If you don't have castor sugar, gently grind the normal sugar in mixer grinder. Cool Completely before cutting the brownies or else it will as shown in pictures.

                              www.sarasyummybites.com

Wednesday, December 17, 2014

Fank ~ Hungarian Doughnuts

Posted by Saraswathi Tharagaram On 3:24 PM
Fank ~ Hungarian Doughnuts


       Fank is an authentic doughnuts form Hungary with no holes in the middle. And served with or with out jam. This Sweet treat is very similar to a doughnuts and considered as carnival dish in Hungary.  Sharing this recipes for Blogging Marathon # 47 under the theme " Doughnuts around the world". Do Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.
Preparation time:  10 ~ 15 minutes
Proofing time:  1 1/2 hours ~ 2 hours
Cooking time:  30 ~ 40 minutes
Yield:  10 ~ 15 doughnuts
Adapted from here
Ingredients:
250 grams/ 2 cups all purpose flour ( I used whole wheat flour)
2 ½ teaspoons dry yeast (1 packet)
5 grams / 1 teaspoon salt
30 grams / 1/4 cup castor sugar 
100 ml / 3/4 cup milk
60 ml / 1/4 cup water
30 grams butter, melted
2 eggs 

Fank ~ Hungarian Doughnuts
Method:
1. In a mixing bowl, add yeast and sugar.  Mix and add warm milk and water. Stir and rest it for 15 minutes.


2. In a another bowl, add flour, salt. Mix and add yeast mixture along with melted butter.  Stir and add egg.  Knead the dough to soft pliable dough by hand or using stand mixer.
3. Cover the dough with moist towel and proof it for an hour or more in a warm place or keep it oven with lights ON.

4. Once the dough double its volume, Punch down and knead again.
5. Dust the working surface with little flour and roll the dough to 3/4 inch thick disc.
6. Using round cookie cutter or drinking glass, cut the flattened dough.  Make a thumb impression in middle of the doughnuts.  Transfer the doughnuts to baking tray.  Cover with wet cloth and proof it again for 30 ~ 40 minutes.
7. Heat oil in Pan.  Once it get hot,  drop the doughnuts and reduce the heat to medium.  Flip the doughnuts either side till it turns to golden brown color.  Place the cooked doughnuts on the paper towel lined plate and allow it to cool.
Before Serving:
8.  Dust icing sugar on the cooled doughnuts and top it with pineapple jam.   Serve immediately.



Print HERE
Fank ~ Hungarian Doughnuts


Preparation time:  10 ~ 15 minutes
Proofing time:  1 1/2 hours ~ 2 hours
Cooking time:  30 ~ 40 minutes
Yield:  10 ~ 15 doughnuts
  
Ingredients:
250 grams/ 2 cups flour, divided
2 ½ teaspoons dry yeast (1 packet)
5 grams / 1 teaspoon salt
30 grams / 1/4 cup castor sugar
100 ml / 3/4 cup milk
60 ml / 1/4 cup water
30 grams butter, melted
2 eggs
Method:
1. In a mixing bowl, add yeast and sugar.  Mix and add warm milk and warm water. Stir and rest it for 15 minutes.
2. In a another bowl, add flour, salt. Mix and add yeast mixture along with melted butter.  Stir and add egg.  Knead the dough to soft pliable dough by hand or using stand mixer.
3. Cover the dough with moist towel and proof it for an hour or more in a warm place or keep it oven with lights ON.
4. Once the dough double its volume, Punch down and knead again.
5. Dust the working surface with little flour and roll the dough to 3/4 inch thick disc.
6. Using round cookie cutter or drinking glass, cut the flattened dough.  Make a thumb impression in middle of the doughnuts.  Transfer the doughnuts to baking tray.  Cover with wet cloth and proof it again for 30 ~ 40 minutes.
7. Heat oil in Pan.  Once it get hot,  drop the doughnuts and reduce the heat to medium.  Flip the doughnuts either side till it turns to golden brown color.  Place the cooked doughnuts on the paper towel lined plate and allow it to cool.
Before Serving:
8.  Dust icing sugar on the cooled doughnuts and top it with pineapple jam.   Serve immediately.
                              www.sarasyummybites.com



Friday, December 12, 2014

Swedish Doughnuts Klejner / Klenat

Posted by Saraswathi Tharagaram On 4:41 PM
 Klejner / Klenat

   
             Klenat  ( klai - na) / Klejner is a rhombus shaped knot doughnuts fried in oil and traditionally eaten during Christmas.   And also used as Christmas game in Scandinavian culture. They are tied to a string and hung in an open doorway. The game requires two people to play, but a crowd must be present to enjoy. One participant must attempt to bite the kleina off the string, using only his or her mouth (no hands!), while the other participant manipulates the unadorned end of the string.

      This interesting doughnuts is very similar to our maida diamond cut biscuits. The recipe given below uses eggs but I made it as eggless one.  Feel free to adopt this recipe to your family need..  Sharing this recipes for Blogging Marathon # 47 under the theme " Doughnuts around the world". Do Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.

Preparation time: 10 minutes
Resting time: 12 hours
Yield: 30 ~ 35 kelnat as shown in picture
Adapted from here

Ingredients:
425 g / 8 oz all purpose flour
60 g / 2 1/4 oz sugar
3/4 tsp  grated lemon zest 
1/2 tsp ground cardamom  
1 tsp salt or to taste
62 g / 4½ oz  butter, melted
75 ml / 2.5 fl milk
1 egg (optional) ( If  you are not using egg, add extra 2 tbsp of milk )
Oil for frying


 Klejner / Klenat

Method:
Day 1~ Mixing the dough

1. In a mixing bowl, Knead all the ingredients together and let the dough rest for a day in the fridge.  This will help the dough be more elastic and get a uniform klejner without breaking.  If you are not resting the dough,then will end up with deflated  doughnuts.






Day 2 ~ Shaping and frying

2.  Clean the work surface and dust with little flour. Roll the dough to thin tortilla, Approximately 5 mm (1/4 inch) thin.


3. Using pizza cutter or knife, cut the flatten dough to diamond / Rhombus shape. And then cut out the incision in the middle, and fold one tip through the incision to form a knot. Do the same with rest the dough.


4. Mean time heat oil in a pan and deep fry the Klejner for about 2 minutes on each side. Until evenly brown and the release of bubbles is almost over.


5. Transfer to paper towel and serve hot or store it in air tight container.


Print HERE
Klejner / klenat


Preparation time: 10 minutes
Resting time: 12 hours
Yield: 30 ~ 35 kelnat as shown in picture
Adapted from here

Ingredients:
425 g / 8 oz all purpose flour
60 g / 2 1/4 oz sugar
3/4 tsp  grated lemon zest
1/2 tsp ground cardamom
1 tsp salt or to taste
62 g / 4½ oz  butter, melted
75 ml / 2.5 fl milk
1 egg (optional) ( If  you are not using egg, add extra 2 tbsp of milk )
Oil for frying

Method:
Day 1~ Mixing the dough

1. In a mixing bowl, Knead all the ingredients together and let the dough rest for a day in the fridge.  This will help the dough be more elastic and get a uniform klejner without breaking.  If you are not resting the dough,then will end up with deflated  doughnuts.

Day 2 ~ Shaping and frying

2.  Clean the work surface and dust with little flour. Roll the dough to thin tortilla, Approximately 5 mm (1/4 inch) thin.
3. Using pizza cutter or knife, cut the flatten dough to diamond / Rhombus shape. And then cut out the incision in the middle, and fold one tip through the incision to form a knot. Do the same with rest the dough.
4. Mean time heat oil in a pan and deep fry the Klejner for about 2 minutes on each side. Until evenly brown and the release of bubbles is almost over.
5. Transfer to paper towel and serve hot or store it in air tight container.
                              www.sarasyummybites.com
 Klejner / Klenat

Thursday, December 11, 2014

African Doughnuts / Drop Doughnuts ~ Puff Puff / Bofrot

Posted by Saraswathi Tharagaram On 2:59 PM
   
Puff Puff / Bofrot

               Puff Puff / Bofrot is a crunchy pillowy doughnuts from Africa which is also named as African Doughnuts and Drop Doughnuts in America.  Which is very similar to maida bonda from South India,   This delicious recipe can be prepared easily with out much effect and retain its crispness for longer time. Sharing this recipes for Blogging Marathon # 47 under the theme " Doughnuts around the world" Where you can have a visual treat for next two days.. Do Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.

Preparation time: 10 minutes
Proofing time: 1 ~ 1 1/2 hours
Cooking time: 20 ~ 30 minutes
Yield: 25 ~ 30 medium size puff puff
Recipe Source from here

Ingredients:
250 grams / 8.8 oz all purpose flour
2 tsp rapid rise yeast
1/2 tsp ground nutmug
1/2 tsp salt
1/2 cup of sugar to taste
2 cups of warm water or as needed for mixing
Cooking oil for frying

Puff Puff / Bofrot

Method:
1.  In a mixing, Take all purpose flour, yeast, nutmug, salt and sugar.  Mix the dry ingredients and add water little by little and mix the batter with your hand or with spatula to dosa batter consistency not to thick nor too thin.




 2. Cover the mixture with the lid or foil paper and place it in warm place for proofing.  I kept the batter in  oven ( I didn't turn ON my oven) with light ON for 1 1/2 hours. 
3. Heat the pan with oil and make sure you filled the oil up to the 3/4th of the pan.  While oil is heating mix the proofed batter to flatten the batter.

4. When oil is hot i.e when u drop little batter in oil, it should rise with in 30 seconds,  Drop the batter either by spoon or by your hand.  I used my hands to drop the balls. Usually the batter is dropped/ scooped by hand through the hole in between thumb and index finger straight to the hot oil.  Do not over crowd the pan with too many puff puff.  Meantime, line a tray or bowl with paper towel and keep it ready.


5. Fry few minutes to brown the bottom side and turn the balls till it changes to golden brown color.
6. Once puff puff are cooked remove and transfer it to paper towel to drain excess oil from the balls. Transfer to serving plate and serve hot or at room temperature.



Print HERE
African Doughnuts / Drop Doughnuts ~ Puff Puff / Bofrot

Preparation time: 10 minutes  
Proofing time: 1 ~ 1 1/2 hours
Cooking time: 20 ~ 30 minutes
Yield: 25 ~ 30 medium size puff puff
Ingredients:
250 grams / 8.8 oz all purpose flour
2 tsp rapid rise yeast
1/2 tsp ground nutmug
1/2 tsp salt
1/2 cup of sugar to taste
2 cups of warm water or as needed for mixing
Cooking oil for frying


Method:
1.  In a mixing, Take all purpose flour, yeast, nutmug, salt and sugar.  Mix the dry ingredients and add water little by little and mix the batter with your hand or with spatula to dosa batter consistency not to thick nor too thin.
2. Cover the mixture with the lid or foil paper and place it in warm place for proofing.  I kept the batter in  oven ( I didn't turn ON my oven) with light ON for 1 1/2 hours. 
3. Heat the pan with oil and make sure you filled the oil up to the 3/4th of the pan.  While oil is heating mix the proofed batter to flatten the batter.
4. When oil is hot i.e when u drop little batter in oil, it should rise with in 30 seconds,  Drop the batter either by spoon or by your hand.  I used my hands to drop the balls. Usually the batter is dropped/ scooped by hand through the hole in between thumb and index finger straight to the hot oil.  Do not over crowd the pan with too many puff puff.  Meantime, line a tray or bowl with paper towel and keep it ready.
5. Fry few minutes to brown the bottom side and turn the balls till it changes to golden brown color.
6. Once puff puff are cooked remove and transfer it to paper towel to drain excess oil from the balls. Transfer to serving plate and serve hot or at room temperature.

                              www.sarasyummybites.com
Puff Puff / Bofrot

Monday, December 08, 2014

Spicy Radiatore Pasta

Posted by Saraswathi Tharagaram On 8:02 AM
Spicy Radiatore Pasta


 Radiatori / Radiatore is a funny pasta,  looks like little radiator.  Its small chunky shape resembles tiny radiators with rippled edges.. My kids love this pasta for their lunch.   And  you can substitute this recipe with any type of pasta and veggies as per your kids preference. Adjust the spiciness and sweetness according to your family taste buds.  Sharing this recipe for Blogging Marathon # 47 under the theme Pasta and pizza.  Do Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 2 ~ 3

Ingredients:
4 oz  radiatore or any type of pasta
1 medium size onion, chopped
1 medium size bell pepper, Chopped
1 medium size tomato, chopped
Salt to taste
Cilantro for garnishing

For Seasoning:
1 tbsp cooking oil
1/2 tbsp minced ginger and garlic

For Spicy Sauce:
2 tbsp olive oil
1/4 tsp crushed red chille flakes or to taste
1 tbsp soy sauce
1 tbsp sugar
Salt to taste 
Spicy Radiatore Pasta

Method:
1.  Cook pasta as per package instruction.  Drain and keep it side.
2.  In a mixing bowl, mix spicy sauce ingredients together.
3.  Heat a wide pan with oil.  When oil get hot, add minced garlic and ginger. Sauté for few seconds followed by chopped onions, saute till it become soft.
4.  Add chopped bell pepper.  Saute for 3 ~ 5 minutes till shrink little bit.
5. Stir in the spicy sauce and mix to the veggie. Then add cubed tomato and gently give a stir.
5. Add cooked pasta.  Mix to coat sauce all over the pasta. Adjust salt and spice to taste. Sprinkle minced cilantro.

Print HERE
Spicy Radiatore Pasta

Preparation time: 10 minutes  
Cooking time: 10 minutes
Serves: 2 ~ 3

Ingredients:
4 oz  radiatore or any type of pasta
1 medium size bell pepper, Chopped
1 medium size tomato, chopped
1 medium size onion, chopped,  Salt to taste
Cilantro for garnishing

For Seasoning:
1 tbsp cooking oil
1/2 tbsp minced ginger and garlic

For Spicy Sauce:
2 tbsp olive oil
1/4 tsp crushed red chille flakes or to taste
1 tbsp soy sauce
1 tbsp sugar
Salt to taste 

Method:
1.  Cook pasta as per package instruction.  Drain and keep it side.
2.  In a mixing bowl, mix spicy sauce ingredients together.
3.  Heat a wide pan with oil.  When oil get hot, add minced garlic and ginger. Sauté for few seconds. Sauté for few seconds followed by chopped onions, saute till it become soft.
4.  Add chopped bell pepper.  Saute for 3 ~ 5 minutes till shrink little bit.
5. Stir in the spicy sauce and mix to the veggie. Then add cubed tomato and gently give a stir.
5. Add cooked pasta.  Mix to coat sauce all over the pasta. Adjust salt and spice to taste. Sprinkle minced cilantro.
                              www.sarasyummybites.com
Spicy Radiatore Pasta

Thursday, December 04, 2014

Spinach Spaghetti Pasta

Posted by Saras On 10:13 PM
Spinach Spaghetti Pasta

           Pasta and Pizza  always holds its first place in kids choices. Considering their health we need to take care of the food they intake. So I always sneak the veggies in their diet with their favorite food.. I adapted the concept from pesto sauce and implemented with spinach in place of basil and almonds in place of pine nuts in this recipe which tasted great.  Try this at your home and let me know your feedback.. Sharing this recipe for Blogging Marathon # 47 under the theme Pasta and pizza.  Do Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.

Preparation time: 10 minutes
Cooking time: 30 ~ 40 minutes
Serves: 4 ~ 5
Ingredients:
4 oz spaghetti or any type of pasta
100 grams chopped onions
4 tbsp. oil
Salt to taste
100 grams grated cheese ( optional)
1/2 cup cream
Ground black pepper, as needed
For grinding:
1 cup fresh spinach
1/4 cup almonds
2 ~ 3 green chilles
2 garlic pods
2 tbsp. olive oil
Method:
1.  Cook pasta as per package instruction.  Drain and keep it side.
2.  Meantime grind all the grinding ingredients in to fine paste.
3.  Heat a wide pan with oil.  When oil get hot, add onions and sauté till it become soft.
4.  Add ground paste, salt and cream. Mix and allow the sauce to cook for few minutes.
5.  When sauce thicken and oil separate from the it, Add cooked pasta and mix to coat sauce all over the pasta. Adjust salt and spice to taste.
5. Add grated cheese and cook for 3 ~ 5 minutes till cheese melts. Serve hot ( Don't add cheese, if you are packing for kids lunch box and make spinach sauce to gravy consistency by adding more cream, so it wont dries out the spaghetti).

Print HERE
Spinach Spaghetti Pasta

Preparation time: 10 minutes 

Cooking time: 30 ~ 40 minutes
Serves: 4 ~ 5
Ingredients:
4 oz spaghetti or any type of pasta
100 grams chopped onions
4 tbsp. oil
Salt to taste
100 grams grated cheese ( optional)
1/2 cup cream
Ground black pepper, as needed
For grinding:
1 cup fresh spinach
1/4 cup almonds
2 ~ 3 green chilles
2 garlic pods
2 tbsp. olive oil
Method:
1.  Cook pasta as per package instruction.  Drain and keep it side.
2.  Meantime grind all the grinding ingredients in to fine paste.
3.  Heat a wide pan with oil.  When oil get hot, add onions and sauté till it become soft.
4.  Add ground paste, salt and cream. Mix and allow the sauce to cook for few minutes.
5.  When sauce thicken and oil separate from the it, Add cooked pasta and mix to coat sauce all over the pasta. Adjust salt and spice to taste.
5. Add grated cheese and cook for 3 ~ 5 minutes till cheese melts. Serve hot ( Don't add cheese, if you are packing for kids lunch box and make spinach sauce to gravy consistency by adding more cream, so it wont dries out the spaghetti).



                              www.sarasyummybites.com


Spinach Spaghetti Pasta

Wednesday, December 03, 2014

Garlic and Tomato Pasta

Posted by Saraswathi Tharagaram On 11:34 PM


    After a long break,  I again with Blogging Marathon# 47. This week, I am going to share Pasta recipe, which can be easily prepared with in 30 minutes.. This recipe is my family favourite one and you can customize it your taste.  Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#47.

Preparation time: 10 minutes
Cooking time: 30 ~ 45 minutes
Serves: 4 

Ingredients:
4 oz  mini pasta
500 grams crushed tomatoes or 5 to 6 tomatoes
150 grams raw green peas or frozen
150 grams carrot or frozen
1 tsp red chilli powder or to taste
Salt to taste
3 ~ 4 crushed garlic pods
4 tbsp Olive or cooking oil
Handful of fresh basil, chopped or 1 tbsp of dry basil
Ground pepper, If needed
Parmesan cheese, If needed

Method:
1.  Cook pasta, as given in package instructions, Drain and keep it aside.  Sprinkle some oil over the cooked pasta to avoid sticking. 
2.   Blanch tomatoes and crush it in a blender to required consistency or you can use store bought  crushed tomatoes.
3.  In a wok, heat oil and add crushed garlic, saute for a second and add cubed carrots, Peas. ( Use any veggies of your choice)

Garlic and Tomato Pasta

4.  After veggies got sauted, Add crushed tomatoes.. Mix and cook it in medium heat, till water evaporates from the mixture.  Add oil if needed.
5.  When mixture dries and oil separate from it.  Add red chilli powder and salt to taste. Mix and cook it for few seconds till raw smell disappear from the mixture.
6. Add drained paste to the tomato mixture and stir to combine everything together.
7. Add chopped basil or crushed dry basil, ground pepper if needed. Mix and top it with Parmesan cheese and serve hot.

Print HERE
Garlic and Tomato Pasta
Preparation time: 10 minutes
Cooking time: 30 ~ 45 minutes
Serves: 4 ~ 5

Ingredients:
4 oz  mini pasta
500 grams crushed tomatoes or 5 to 6 tomatoes
150 grams raw green peas or frozen
150 grams carrot or frozen
1 tsp red chilli powder or to taste
Salt to taste
3 ~ 4 crushed garlic pods
4 tbsp Olive or cooking oil
Handful of fresh basil, chopped or 1 tbsp of dry basil
Ground pepper, If needed
Parmesan cheese, If needed

Method:
1.  Cook pasta, as given in package instructions, Drain and keep it aside.  Sprinkle some oil over the cooked pasta to avoid sticking. 
2.   Blanch tomatoes and crush it in a blender to required consistency or you can use store bought  crushed tomatoes.
3.  In a wok, heat oil and add crushed garlic, saute for a second and add cubed carrots, Peas. ( Use any veggies of your choice)
4.  After veggies got sauted, Add crushed tomatoes.. Mix and cook it in medium heat, till water evaporates from the mixture.  Add oil if needed.
5.  When mixture dries and oil separate from it.  Add red chilli powder and salt to taste. Mix and cook it for few seconds till raw smell disappear from the mixture.
6. Add drained paste to the tomato mixture and stir to combine everything together.
7. Add chopped basil or crushed dry basil, ground pepper if needed. Mix and top it with Parmesan cheese and serve hot.



                              www.sarasyummybites.com

Garlic and Tomato Pasta

Check out the Blogging Marathon page for the other Blogging Marathoners doingBM#47.

Monday, December 01, 2014


 Parankigai  Kootu / பரங்கிக்காய் கூட்டு

           Parankigai Kootu is a simple and comforting dish made out of channa dhal.. This curry taste great with rice as well with roti.. Consuming pumpkin in our daily diet will improve our vitamin A and boost our body immunity system and works as a disease preventer.   
           
           Its yellow-orange skin and flesh is packed with the carotenoids.  Pumpkin is a good source of vitamins  C, E and the B vitamins and dietary fiber.  Mineral wise, it’s rich with potassium, iron, calcium, magnesium, phosphorus, copper, manganese, sodium and zinc.

          There are various recipe we can make out of pumpkin but this curry is my grandma's recipe and very close to my heart.  Try this flavourful recipe and enjoy the  goodness of pumpkin :)

Preparation time: 10 minutes
Cooking time:  45 minutes
Serves: 3 ~ 4
Sources : Sarasyummybites

Ingredients:

150 grams / 1/2 cup pumpkin
50 grams / 1/4 cup channa dal / kadalai paruppu
50 grams / 1/3 cup of chopped onions
50 grams / 1/3 cup of chopped tomatoes
1 green chilli , sliced lengthily
1/4 tsp turmeric powder
1/4 tsp hing/ asafoetida
Chopped cilantro as needed
Salt to taste
water as needed

For Grinding:

25 grams / 1 oz chopped coconut
1/2 tsp fennel seeds

For Seasoning: 

1 tbsp cooking oil
1/2 tsp mustard seeds
1/2 tsp urad dhal
1 red chillli, broken in to two or to taste
1~ 2 pods crushed garlic
1 sting of curry leaves

Method:

Preparation:


1.  Wash and peel the skin of pumpkin and scrap the seed portion. Chop them into bite size pieces.
2.  Wash Onion, tomato, chilli, curry leaves, cilantro and coconut. Chop the veggies as needed. Keep it aside till needed.
3. Grind Coconut with 1/2 tsp of fennel seed to thick fine paste. Add water as needed. Keep it aside till use.

Cooking:
4. In a pressure pan, add channa dal and wash it thrice.  Add chopped onions, tomatoes, green chilli, curry powder, turmeric powder and hing. Pour in required water and mix everything together.  Cover and pressure cook it for 2  whistle or till done. Turn off the heat and rest the pressure pan to drop the pressure.
5.  Open the pan, once the pressure realized from the pan.  Add chopped pumpkin pieces.  Mix and allow the mixture to cook in medium heat for 5 minutes. Add little water if needed.
6.  Add ground coconut paste and cook the mixture for another 5 ~ 10 minutes depends the consistency you like. Add salt to taste.
7. Transfer the mixture to serving bowl.  Heat skillet or kadai with 1 tbsp of oil.  Add mustard seeds, allow it to splutter. Then add remaining seasoning ingredients one by one. Stir to avoid burning.
8.  Transfer the seasoning to prepared curry. Mix and serve with hot steamed rice.


Print HERE
 Parankigai  Kootu / பரங்கிக்காய் கூட்டு / Yellow Pumpkin curry 

Preparation time: 10 minutes  
Cooking time:  45 minutes
Serves: 3 ~ 4

Ingredients:

150 grams / 1/2 cup pumpkin
50 grams / 1/4 cup channa dal / kadalai paruppu
50 grams / 1/3 cup of chopped onions
50 grams / 1/3 cup of chopped tomatoes
1 green chilli , sliced lengthily
1/4 tsp turmeric powder
1/4 tsp hing/ asafoetida
Chopped cilantro as needed
Salt to taste 
water as needed

For Grinding:

25 grams / 1 oz chopped coconut
1/2 tsp fennel seeds

For Seasoning: 

1 tbsp cooking oil
1/2 tsp mustard seeds
1/2 tsp urad dhal
1 red chillli, broken in to two or to taste
1~ 2 pods crushed garlic
1 sting of curry leaves

Method:

Preparation:

1.  Wash and peel the skin of pumpkin and scrap the seed portion. Chop them into bite size pieces. 
2.  Wash Onion, tomato, chilli, curry leaves, cilantro and coconut. Chop the veggies as needed. Keep it aside till needed.
3. Grind Coconut with 1/2 tsp of fennel seed to thick fine paste. Add water as needed. Keep it aside till use.

Cooking:

4. In a pressure pan, add channa dal and wash it thrice.  Add chopped onions, tomatoes, green chilli, curry powder, turmeric powder and hing. Pour in required water and mix everything together.  Cover and pressure cook it for 2  whistle or till done. Turn off the heat and rest the pressure pan to drop the pressure.
5.  Open the pan, once the pressure realized from the pan.  Add chopped pumpkin pieces.  Mix and allow the mixture to cook in medium heat for 5 minutes. Add little water if needed.
6.  Add ground coconut paste and cook the mixture for another 5 ~ 10 minutes depends the consistency you like. Add salt to taste.
7. Transfer the mixture to serving bowl.  Heat skillet or kadai with 1 tbsp of oil.  Add mustard seeds, allow it to splutter. Then add remaining seasoning ingredients one by one. Stir to avoid burning.
8.  Transfer the seasoning to prepared curry. Mix and serve with hot steamed rice.



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Sending this recipe to "Friendship 5 series event" started by Savitha and Geetha Achal.

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