Cadbury chocolates to my favorite chocolate event

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Cadbury chocolates to my favorite chocolate event

This is my first post for an blog event. Bindiya - In love with food announced "These are a few of my favorite things: Chocolate" target="blank". That's one of the simplest events ever or so I thought! It was all about just posting a picture of your favorite chocolate. I came o know about this event from Meera - Enjoy Indian Food. Thank you Meera.

Here comes my favorite chocolate "Cadbury". As i wanted to participate, i was looking around for chocolates. Suddenly remembered Cadburys celebration chocolates presented by my younger brother before leaving to US. I preseved it as it is very precious, than a diamond for me.. :). I love chocolates specially cadbury's dairy milk, Gems, Five star, candy, Nutties... so on list goes on. Loads of childhood memories treasured with cadbury chocolate.

So here are my favorite chocolates... from India.. !!





This post goes to Bindiyas...

Eggless Banana Cashew Muffins

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Eggless Banana Cashew Muffins


Banana Muffin is for the baking fever spread all over.. as it is holiday season !!


Wishing all my bloggers and friends..
Happy Holidays.. An a great New Year a head..


This recipe is picked from Mahanandi - Banana Walnut cake with a slight changes.I have taken Cashew nuts instead of walnuts, Butter instead of oil, I have taken milk and baking soda.

I love cake and keep searching for the eggless cakes. Thank you Indira for your recipes. So here is the recipe.. enjoy baking.. !!



Ingredients

1 cup All-purpose flour
1/4 cup Cashew nuts chopped
1 banana smashed
1/4 cup Sugar powder
4 tblsp Butter
1/2 tsp Baking powder
1/2 tsp Baking soda
1 tsp vanilla extract
1/4 cup Milk

Method

1. Mix all dry ingredients - flour, baking soda and powder.
2. Mix the wet ingredients - butter and sugar first. Then add the smashed banana, vanilla extract and Add milk.
3. Now add flour spoon by spoon and mix well. If the batter is too tight can add more milk.
4. Place the muffin cups in the muffin cake pan, pour the mixture 3/4 of each cup.
5. Can decorate with choco chips on the top.
6. Bake it in a preheated oven at 350° F for about 30 minutes.

Batate Ambade

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Batate Ambade/ Potato Bajji / Batata Wada

Potato Bajji or Batate Ambade is a simple snack, which can also be eaten with Pav i.e Vada pav.

In kananda we call potato as 'batate' and vada as 'Ambade'. Its called 'Ambade' because of is round shape. This is one of the famous snack of my home town 'Mangalore'. I like this snack very much. When i was in college i used to have it in our college canteen.. Yummy.. I used to tell that canteen aunty to keep atleast one in my name. :).. it was fun.. Those were the best days of our life.

Last week our small Indian group had a potluck.My recipe was wada so made this Ambode and capsicum bajji. All liked it... :) I like to share one more thing. My husband liked it very much and he wanted me to prepare this Batate Ombode for his 'Office Potluck' also.

So here is the recipe.. Enjoy it.. I made 25 - 30 Ambade. Here the recipe is for around 10 Ambade.


Ingredients

1 1/4 cup gram flour (besan)
1/2 tsp red chilly powder
1/2 tsp turmeric powder
1/4 tsp baking soda or soda bicarbonate
oil for deep frying
salt


Filling

4-5 medium sized potatoes boiled and smashed
1 tbsp ginger grated
1 tbsp garlic grated
4-5 (or more) green chilies
4 - 5 tbsp coriander leaves (chopped)
salt


For tempering

1 tsp mustard seeds
2 tsp oil
curry leaves

Method

1. In a large bowl add gram flour,chilly powder, turmeric powder, salt, baking soda mix it and add water to get the pakoda batter. The batter should be thicker than the usual pakoda batter. Because how thick the batter is that soft an fuffy an thick the outer cover will be.
2. Keep aside tha batter for 15 - 20 minutes.
3. Mean while we can make the filling for ombode. In a pan add oil an add the tempering ingrediants.
4. To that tempering add the ginger and garlic garted. let it fry for 2-3 minutes.
5. Add the smashed potatoes. Take away the heat.
6. At last add the chopped coriender and make small balls.
7. Now dip these small balls in the batter and deep fry them in the oil.
8. Batate Ambode is ready to be served.

Sabudhana Wada

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Sabudhana Wada

This is one more entry to the Ekadashi Upavas section. This is my own recipe, as I invented this on last ekadashi day.

I think most of them know to make sabudhana wada, but i have added rajagara flour. This flour is mostly eaten on upavas day. Even i never knew about this flour, i was just browsing and found it. :). You can find it most of the indian store in US. Its looks similar to the wheat flour.

This recipe is for my husband who loves eating some thing new specially on upavas (as you cant eat most of the eatables)... and i like inventing some new recipes and testing it on him. :).. so the tested and approved recipe is as follows enjoy..!!


Ingredients

1/2 cup Sabudhana soaked
1/4 cup Potatoes boiled and smashed
3 - 4 tbsp Rajagara flour
1 tsp Ginger grated
3 tbsp Cilantro chopped
1 tsp red chilly powder
1/4 tsp termeric powder
Salt as per taste
Oil to deep fry (I use peanut oil)

Method

1. Soak 1/2 cup of sabudhana in water for about 2 hours.The sabudhana will be doubled in its quantity after soaked.
2. Drain the water from sabudhana and add all of the ingrediants. You can add water to get the wada consistency.
3. Make small wada shape an deep fry them in oil.
4. Sabudhana wada are ready to be served.

Closer veiw of the sabudhana wada...

Neeru Dosa

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Neeru Dosa

This is one of the popular dosa from my home town 'Mangalore', Karnataka. The name it self tells us what type of dosa is it. In Kannada 'Neeru' means 'water' , so Neeru dosa = Water dosa. It is called so because the batter of the dosa is very thin like water, than any other type of dosa batter.

This dosa is very simple and easy as the ingrediants are also less. Neeru dosa is the combination of rice and coconut. No fermentaion. Beside all, we can have this dosa with chutney, curry, subji what ever may be the side dish, suites with all.

One more thing, as you start eating it,it ends with countless... go on eating.
So here is the recipe.. Enjoy..


Ingredients

1 cup Dosa rice/ Idly rice
2-3 tbsp fresh/frozen shredded coconut
1 1/2 cup water
1 tsp salt

Method

1. Soak the dosa rice over night or 5 - 6 hours in water.
2. Grind the rice along with coconut , salt, 3/4 cup water, until a smooth paste.
3. The batter should be very thin so add the remaning 3/4 cup of water to the grinded batter.
4. As soon so as the grinding process is done, batter is ready to make dosa. Fermentation is not reqiured.
5. Make this dosa as, how you make rava dosa. Pore the batter in the circular motion.
6. How thin the batter that good the dosa comes out, thin and soft.
7. Fry only one side of the dosa. Dosa is ready to serve.

Pineapple Halwa

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PINEAPPLE HALWA

As i was searching for a recipe with pineapple. Some thing new so that i can add to my blog.. At last found this recipe.

Delectable flavour of pineapple along with milk an mava gives an rich taste to this recipe. This is very easy and simple and tasty too. This recipe is picked from Tarladala. I made a slight change in this recipe by adding cardamom powder and the quantity of sugar given by Tarladalal.

Enjoy...


Ingredients

1¼ cups thickly grated pineapple
¼ cup grated mava (khoya)
½ cup milk
4 tbsp sugar
1 tsp ghee
A few strands of saffron (kesar), dissolved in 1 tbsp milk
1/2 tsp Cardamom powder

Method

1. Heat the ghee in a non-stick pan, add the pineapple and sugar and cook for 8 to 10 minutes on a slow flame stirring continuously.
2. Add the mava and milk and mix gently.
3. Simmer for 4 to 5 minutes till the milk gets evaporated and the mixture thickens.
4. Add the saffron mixture and mix gently and remove from the flame. Add cardamom powder.
5. Serve hot or chilled.

Preparation Time : 15 mins.
Cooking Time : 15 mins.
Serves 4.


CLoser veiw of Pineapple Halwa..





Enjoy this dessert for any ocassion..