Veg spring roll

 
It was raining outside and suddenly a thought creeped over my nerves and stimulated me to do something crispy and deep fried . the first option that came front is the veg spring roll. I remember those days when I tortured my mom to make new starters every weekend from those of  Mallika badrinath's books(one of my favourite  authors). This recipe is one of those appetizers she made for me and I loved it a lot. And Whenever she makes it ,Im honoured  :) . This is one such awesome recipe to make your guests go mad at your cooking skills. Here we go , with the recipe .

 

Ingredients :
 
1.Carrot                          -    1/2 cup
2.Cabbage                     -     1/2 cup
3.Big onion                   -     1/2 cup
4.Capsicum                   -     1/2 cup
5.Noodles(Optional)   -     1 packet
6.All purpose flour      -     3 cups
7.Oil                               -      for deep frying
8.Pepper                       -      1 tsp
9.Salt                             -      As required 
 
Method :
 
1. Chop all the vegetables into very fine ribbons. Take a pan and pour oil. Then add all the vegetables and fry for a while.

 
2. Meanwhile cook the noodles separately in boiling water. Now add the noodles to the pan and add salt and pepper. Keep it aside.

 
3. Take maida in a large mixing bowl and make a dent in the center. Then add oil and salt to it. 
4. Knead it  into a dough and make small balls out of it.

5.Now,using a rolling pin make a flat sheet out of the balls.
6. Then place the veggies into it and roll .

7.Deep fry the rolls in medium flame. Cut each roll  into three small pieces using a sharp knife.

8.Serve it hot with ketch up :) .
 

 

 

 

 

 

 

 

 

 

Lemon cupcake with Vanilla frosting

After a long break, Im back to blogging...with a very sweet recipe. Is there anyone in the world who don't like cupcakes. Although so many varieties of cakes are there, the basic and easy cupcake is none other than this lemon cup cake with 100% output. I left all my recipe books at my hometown but yet one book came to the rescue of my passion of blogging and baking. And that book is "100 everyday baking recipes" which my husband bought  from a book fair in his office. This book has 100 recipes with pictures written in a very perfect way.( And  the best gift for me is always a book).I love to bake very often and the sweet aroma (at perfect timing :) ) from the oven which tells  " YOUR CAKE IS READY " is awesome.
       Here we go with the secret ingredients of the recipe...

                                    Prep time : 10 mins / Baking time : 15 mins

Ingredients :

1. All purpose flour   -  1/2 cup /  115grams/4 OZ
2. Butter                     -  1/2 cup
3. Powdered sugar     -   1/2 cup
4. Egg                         -   2
5. Baking powder       - 1/2 Tbsp
6. Milk                        - 2 Tbsp
7. Grated lemon rind   - 1 tsp

Method :

1. Sieve all purpose flour and baking soda.
 

2. Take a large bowl and add them and mix well.

     
 

3. Then add butter , sugar and mix well.
    
    
 

4.  In the meanwhile preheat the oven to 375 F.
 

5. Now add eggs, milk along with vanilla extract and lemon zest and whisk everything.

    


     

6.Grease the baking tray with butter and then dust with all purpose flour.
 

7. Now spoon the mix to the baking tray up to 3/4 the of every muffin hole provided.
 
      
        

8. Bake at 375 F for 15-20 mins. And your cake will be ready :) .

 

 

 

 

 

 

 

 

 

Kuthirai vaali VenPongal / Barnyard millet Pongal

Millets are getting popular these days. I came across a comparative food chart in a book which showed the nutritious benefits of millets n rice. Then I decided to include each variety of millet every week. There are lots of things we can do to make our younger generation healthy. For example, we can make payasam with thinai(foxtail millet),saamai (little millet)curd rice , varagu rice (kodo millet)with kathirikai kuzhambu(brinjal gravy) , sola paniyaaram etc . Pongal is one of my husband's favourite dish. And after having millet meal , he encouraged me to try all millet recipes. This is the first time that Im trying this pongal. And it was a big hit in my house. It is too healthy and delicious too...just give a try and for sure u will love it too..  

Ingredients :

1.Barnyard Millet                          - 1 cup
2.Split green gram/ Moong dal  - 1/4 to 1/2  cup
3. Salt to taste

To Temper :
 
1.Finely chopped ginger              - 1 tbsp
2.Pepper                                          - 1tbsp
3.Cumin seeds                                - 1 tbsp
4.Curry leaves                                - 1 sprig
5.Asafoetida                                   - 1 pinch
6.Cashews                                       -  6 to 8
7.Ghee                                             - 2 tbsp.

Method  :
 
1.  Wash the Millet and soak it along with moong dhal in water for 20 mins.



2.  Add 4 cups of water,salt,1 tbsp of ghee and cook in open until the water boils.
3.  Then close the lid and cook for 12-15 mins in low flame.
4.  The whistle may come, if not, switch off the flame.


5.  Take a pan and add ghee and add the items given under "To temper".

 
6.  Then add this to the pressure cooked millet and mix well.
7.  Serve with coconut chutney or Sambar.

 

 

Paasi paruppu maa ladoo

 

 

                              Paasi paruppu Maa laddo is one of the simplest sweet recipe one can prefer to do. It wont take more than 10 mins to do.. At the same time, it is very healthy and nutritious too. Green gram is rich in protein and fiber content. Medical surveys say that more than 70 % of the female population is anaemic.. If we use organic or palm jaggery in the following recipe, it would be a rich source of iron too. If you just feel that your kidoo seems thin then this would be a best recipe for you...you can even make it once in a week and keep it in a air tight container.. I would post the same recipe using ragi  next time..

                              I came across this recipe from a book "Aaram thinai"...I would say it is a must read book for anyone born in Tamilnadu...The author's deep sorrow is that we are losing all our traditional recipes and foods which are so healthy and nutritious...Really hatsoff to this author for this book (was a real eye opener!!!)...and a great applause to our grandmas n their great grandmas for carrying on these treasured secrets to the generations to come...:)... 

  

Ingredients :

 

1. Broken green gram(Paasi paruppu) - 1 cup
2. Jaggery - 1/2 cup
3. Badham n cashew - 1/4 cup
4. Ghee - 4 Tbsp

 

Method :

1. Dry roast green gram and grind it into a powder.

 

2. Make jaggery into a powder and add elachi powder to it. Meanwhile chop the nuts.

3. Mix both the powders well.
4. After mixing, add the nuts as well.

5. Heat ghee and add to this mixture.
6. Make small balls when the mixture is still hot.

 

Note :

 

1. Don't grind the jaggery with a mixie.

 

 

Black channa kuzhambu

Ingredients :
1. Black channa- 2 cups
2. Brinjal - 4 to 5
3. Small onions
4. Red chilli
5. Jeera - 2 TSP
6. Curry leaves
7. Coconut
8. Coriander powder- 2 tbsp
9. Tamarind

To temper :

1.Mustard seeds- 1 TSP
2. Chopped small onion
3. Curry leaves
4. Red chilli
5. Tomato - 1/2

Method :

1. Soak channa in water overnight.
2. Pressure cook the channa and keep it aside.
3. In the meanwhile take a pan and pour oil into it.
4. Keep the flame in medium and then add red chilli,curry leaves and jeera and after frying it , take and keep it aside
5. Now take a pan and pour oil into it and then add the onions and fry until they turn translucent.
6. Then add the grated coconut and fry for a minute.
7.switch off the flame and add coriander powder.
8.After cooling it for sometime grind them(don't grind it too fine) along with the jeera redchilli fried mixture

9.Now take a Pan and pour oil and temper the items given under " to temper".
10. Then add brinjal and fry for a while .
11. Now add the tamarind paste and the channa.
12. Let it cook for a minute and then add channa and water(according to the consistency u want) and then cook covered for 10 to 15 mins in low flame.
13. Serve it hot with rice roti