Wednesday, August 27, 2014

Pesarattu Paniyaram - Leftover Magic

I had pesarattu few days back and had leftovers of everything, so was thinking what to make out of this and my favorite pan, comes to rescue. I made paniyaram out of leftover batter and stuffing and had it with leftover rasam and sambar. So everything was finish and lunch was done too.

Ingredients :
More than 1 cup of stuffing  Made aachari stuffing using chana , onion and potatoes
1 cup leftover pesarattu batter
1/2 cup rasam
1 and half cup sambar
oil to make it in pan


First make small balls out of stuffing.
Heat the paniyaram pan , add drop of oil in all holes.
Take one ball and dip it in batter and put it in paniyaram pan.
Cook it on one side and then flip it over and cook on other side.
Make till you done with batter or balls.
I was done with stuffing and still little bit of batter was left.
So made chilla out of it.

Lunch is done and enjoy. How do you use your leftovers?
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Monday, August 25, 2014

Gujarati Thali # 3

In a week, there is always a Thali whenever I make Indian food, but I am too tired to post and click every time. But when I feel like no I have to share this, I make an effort to click and make a post. This is one of the easiest dishes you can make it and enjoy it. It doesn't have to be in one dish, you can make any one vegetable dish and enjoy with rice or roti. Now onwards I try to make more of  this kind of posts because this kind of thali is always welcome by everyone or even when you have get together, it gives you an idea what to make for the party.

 Cabbage and Tuver dana shak:

Cut the cabbage very thinly.
Heat a pan, add 2 tbsp. oil.
Add mustard seeds, curry leaves and green chilies chopped.
Cook till mustard seeds popped.
Add ginger, garlic paste and tomato and cook for a minute.
Add cabbage and pigeon peas(fresh) and add red chili powder, cumin and coriander powder , turmeric powder , salt and mix it and cover it. 
cook for 5-7 minutes till water is gone and peas are cooked.
Sprinkle lemon juice and fresh chopped coriander leaves and enjoy with rotis.

Bataka nu rasawalu shak (Potatoes in sweet and sour gravy)

Cut potatoes in cubes.
Heat a pan with oil in it. Add mustard seeds, when it's popped, add hing, turmeric powder, cumin -coriander powder, ginger ,green chili paste and little water so masala don't get burned. Add potatoes and salt and enough water to cook it. Add kokum (you can take tomatoes too) and 2 tbsp. grated jaggery and mix it till you get thick gravy. Sprinkle coriander leaves and enjoy hot with puris or rotis or rice. 

Jeera rice
Microwave Mysore Pak I know its not Gujarati sweet, but at that time I had this one on hand so use that.

Friday, August 22, 2014

Eggless Mango Cake with Cardamom Cream Cheese Icing

Well it is mango season all year around when you have nice can mango pulp. I made this cake in May for one our get together and totally forget about this to post it  but better late than never. So I made this from one of my very good friend, Kanan's  recipe. Her recipe always comes out as per her click , no matter who makes it and I am a big fan of her recipes. I have tried few of her and loved by everyone. So I made this and everyone loved it too,I made cardamom and cream cheese icing which gives nice flavor almost like srikhand. so lets get to baking.

Ingredients :

1 and 1/4 cups AP flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cardamom powder
1/3 cup melted unsalted butter
1  and 1/4 cups condensed milk - I used my home made
1 cup mango pulp - I used can

For Icing :

1/2 block cream cheese soften - 4 oz.
3 tsp. cardamom powder
few pieces of chopped mango
sugar as per taste  I used 4 tbsp.


Pre heat the oven at 350 F.
If you are using aluminum pan, grease it with butter.
In a bowl , add dry ingredients and in another bowl, wet ingredients.

Now add dry ingredients in wet little by little and mix it.

 Pour the batter into pan and bake it for 30-40 minutes or until toothpick comes out clean.

Let it cool completely, then take it out from pan and  then also leave it out for 2-3 hours to cool it from inside.

I leave it for good 3 hours.
Now its time to start making icing.
Take Cream cheese and sugar in a bowl and beat it till its incoporate.
Add mango pieces and cardamom in it.
 apply it on cake and sides.

If you desire you can chill it in fridge and then serve it or as it is also fine.
 Cake is ready to serve. You can feel like you are eating mango srikhand cake. Not a bad idea too. right?
Thanks Kanan for another winning recipe.
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Wednesday, August 20, 2014

Mysore Rasam

Since I started to make rasam, love to play with different kind of it. When I made it, it was full blown summer but can not control to eat this. AC was on and We were enjoying this delicious meal. I made pesarattu with achari  masala filling, sambhar, this rasam, coconut chutney , ginger chutney. I use ready made rasam powder but if you have home made that's best. I love all Mysore delicacy you know, specially Mysore rava masala dosa is my favorite so when I saw this recipe I have to make it. I altered it from Tamarind water to tomato puree, because my mom has knee problem and that sour is not good for her. Its very common in  our parents so this is a nice variation from tamarind to tomato. But if you have no problem with tamarind use that one.

Ingredients :

1/4 cup tuvar dal (yellow pigeon peas)
1/2 cup water
2 small tomatoes chopped and make puree with 1 and 1/2 cup water
1/4 tsp. turmeric powder
few curry leaves
salt to taste
2 tbsp. Rasam powder
lots of fresh chopped coriander

For tempering :

1 tbsp. oil
1/2 tsp. cumin seeds / jeera
1/2 tsp. mustard seeds / Rai
2 red chilies dry
1/4 tsp. hind
2 finely chopped garlic


Pressure cook tuvar dal with 1/2 cup water till its nice and mushy.
Switch off the heat and allow it cool.
In a pan, add tomato puree with 1 cup of water. Here you can use tamarind with 3 cups of water.
Add curry leaves , turmeric and salt and rasam powder to water.
Bring it to boil till raw smell of tomato goes away.
Heat the small pan for tempering, add oil and add all ingredients one by one and mix it to tomato mixture.
Switch it off and add coriander leaves in it.
Serve hot with dosa, idlis, pesarattu, rice.

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Monday, August 18, 2014

Indori Poha (Indore style Poha) Flatten rice dish


I never been to Indore, (Madhya Pradesh , India) but my huby went and whenever I make Poha for breakfast, he always mentioned that he had the best poha in Indore, when he went there for family friend marraige. Indore has lot of gujju Population there and that might be the reason this dish is very famous there but like every other region, they have their own style of serving. Its more spicy than Gujarat and they serve with Indori spicy sev , If you prefer you can add chopped onions too but I was having for breakfast so I didn't add it. If you don't find spicy sev , use aloo bhujia or ratlami sev too. It has special flavor from Fennel (saunf) in it. so have a happy morning. 

Ingredients :

2 cups Poha (beaten rice)
1 onion chopped
1/4 cup corn - optional
2 green chilies chopped or as per taste
1 tsp mustard seeds
1 tsp. Fennel (saunf)
1 tsp. peanuts
2-3 tbsp. oil
1 tsp. turmeric powder
few curry leaves
salt to taste

To garnish :
fresh chopped coriander leaves
Indori spicy sev
Lime juice


Wash poha under running water , using a colander, until clean water comes out.
Set aside for 10 minutes to drain.
In a pan, heat oil. then add, mustard seeds, let it splutter.
After that add peanuts and fry until its golden brown.
Add chilies and fennel seeds. Cook for a minute and then add onions and cook till its light pink.
Then add curry leaves, turmeric powder, salt and corn. Mix it well.
Add poha and mix it again.
Cook for 5 minutes on medium -low flame till heated thru and nicely mix.
While serving add, fresh chopped coriander leaves, lime juice and Indori spicy sev and have it with your tea or as it is.

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Friday, August 15, 2014

Mango Lassi Kulfi

It was a very hot day, feel like eating nothing and just drink and drink and drink. So instead of making lunch, we had Mango lassi , two full glasses. Still had one glass left , everyone was so full , didn't wanted anyone to finish it up the last glass, so thought why not to make kulfi out of it. So took my new kulfi mould out and pour it in , one glass made three kulfis , it was good to use leftover lassi. We enjoyed it later after the dinner dessert. You can make it only sweet lassi too, just add yogurt, condensed milk, milk, nuts and saffron and blend it and there you have it, sweet lassi and if you like it make it kulfi too. Play with different ingredients like  my  Pina Colada Lassi and make it kulfi out of it.

Ingredients :

1 glass mango lassi leftover , you can make fresh too
Mix milk, yogurt, mango pulp, sugar (if needed) and blend it
I used this one except ice cream and cheery, if you like you can add that too.


Pour this lassi in 3 kulfi moulds and froze it for 4-6 hours.

Once its nicely froze, take it out, rub the mould  between your hands, so kulfi will loosen up.
Take it out and enjoy it immediately.

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