Click and view

Veg burger Gobi Manchuri Homemade Tea Masala Homemade Tea Masala Rose Falooda Mango mouse Eggless Vanilla Choco Cake

Wednesday, January 30, 2008

Chilli Soya Chunks

*************************************************************


Chilli Soya Chunks


This Chilli Soya Chunks is just one of own recipe, which is simple and easy to make. This is as we make any subji with all kind of masala in it. My Husband and Dad like this Chilli soya chunks very much.. because its different.. :) spicy tangy yummy !!

I'm sending this recipe to Rajitha's - Hunger Pangs - WBB: Soy and products. Thank you rajitha for the wonderful event, Which made me to try some new recipes. The recipe is as follows..


Ingredients

1 cup Soya Chunks
1 cup Tomatoes Chopped
1/4 cup Onions Chopped
1 tbsp Ginger and Garlic Paste
1/2 tsp Garam masala
1/2 tsp Paparika (for red color)
1/2 tsp Red chilli powder
1/2 tsp Cumin and Coriender powder
1/4 tsp Termeric powder
2 tbsp Oil
Salt as per taste
3-4 tbsp Cilantro chopped






Pre-preperation

Soak the soya chunks in water for about half an hour, so that the soya chunks are soft to use. Later squeze out the water from the soya chunk. So that later the tomato gravy is absorbed by it.. :) Some tricks while cooking.

Method

1. Heat up oil, add ginger garlic paste. Saute for a while and then add chopped onion.
2. Saute onion til it is transparent. Add chopped tomatoes, add pinch of salt( Salt makes tomatoes cook early) and cook it for 2-3 minutes.
3. When the tomatoes are cooked smash them in the pan it self to make a gravy kind.
4. Add all the masalas, 3-4 tbsp of water and cook it for few minutes to make it a thick gravy.
5. Now add the soaked squezed soya chunks and cook it for 2-3 minutes.
6. Garnish with cilantro, and Chilli Soya chunks are ready to be served.


Chilli Soya Chunks


Sunday, January 27, 2008

Avocado Milk Shake

*************************************************************


Avocado Milk shake for 'Click'



The Avocado is also known as the Alligator Pear, reflecting its shape and the leather-like appearance of its skin. Avocado is derived from the Aztec word "ahuacatl". Avocado is one among the healthy fruit with benifical fats, vitamins, minerals. I got to this avocado juice from my friend Sailaja. Thank you for the lovely drink.

I have made little changes in the milk shake. As these avocados doesnt have any taste or smell.. Just added Vanilla essence.. Yummy !! Lovely drink that all has to try at least once in life time :). I love it, When its tasty and healthy who can reject having :D ..!!

This Avocado milk shake snap is my entry to the Jugalbandi's - 'Click Liquid'.

So here comes the creamy yummy Avocado milk shake of Archy's version...


Ingredients

1 Avocado pulp
11/2 cup Milk
1/2 cup Water
4 tbsp Sugar
1/2 tsp Vanilla essence





Method

1. Cut the avocado and remove the pulp using spoon. Its very soft and easy to remove the pulp.
2. Blend the pulp along 1/2 cup water for 1-2 min. While blending it turns to be thick creamy paste.
3. Now add sugar, milk and vanilla essence blend until smooth paste.
4. Creamy Avocado milk shake is ready to be served. You can also refrigerate and have it.


Avocado Milk shake


Clicked through Nikon 5700.
This is my 40th post and My photo goes to...

Click Liquid


Tuesday, January 22, 2008

Republic Day

*************************************************************


Theme of the Week Orange, White & Green - Republic Day


Republic Day is the name of a public holiday in several countries to commemorate the day when they first became republics.

The Republic Day of India is a national holiday of India to mark the transition of India from a British Dominion to a republic on January 26, 1950 and the adoption of the Constitution of India. It is one of the three national holidays in India.The Constitution of India came into force, and India declared itself as a "Republic" on January 26, 1950, a date thereafter celebrated annually as Republic Day in India. The Constitution had been drafted by the Constituent Assembly which was set up when India gained its independence from the British in 1947.

It was the Lahore Session of the Indian National Congress at midnight of December 31, 1929 - January 1, 1930, that the Tri-Colour Flag was unfurled by the nationalists and a pledge taken that every year on January 26, the "Independence Day" would be celebrated and that the people would unceasingly strive for the establishment of a Sovereign Democratic Republic of India. The professed pledge was successfully redeemed on 26 January, 1950, when the Constitution of India framed by the Constituent Assembly of India came into force, although the Independence from the British rule was achieved on August 15, 1947.

Although India obtained its independence on August 15, 1947, the Constitution of India came into effect only on January 26, 1950. During the transition period from 1947 to 1950, King George VI was the head of country. C. Rajagopalachari served as the Governor-General of India during this period. Following January 26, 1950, Rajendra Prasad was elected as the president of India.

To mark this occasion, a grand parade is held in New Delhi, the Capital of India, beginning from Raisina Hill near the Rashtrapati Bhavan (Presidential Palace), along the Rajpath, past India Gate and on to the historic Red Fort in the old quarter of the city. Different infantry, cavalry and mechanized regiments of the Indian Army, the Indian Navy and the Indian Air Force march in formation, decked in all their finery and official decorations. The President of India, who is also the Commander in Chief of the Indian Armed Forces, takes the salute. The Chief Guest of the parade is a Head of State of another nation. The parade also includes many traditional dance troupes, to symbolize the cultural heritage of India. It traditionally ends with a colourful flypast by Air Force jets in a tiranga formation. Similar parades are held in the capitals of all the states of India, where the Governors of the respective states take the salute.


This creative photos goes to Pooja's - My Creative Ideas for Theme of the Week Orange, White & Green. Thank you Pooja for creating such a wonderful event on the ocassion of Republic Day. Atleast participating in this event we do remember and celebrate the day.

These are just the Spice Drops, which we get in different colors. So just flashed and collected Orange, White and Green drops made our Flag. So here is my creativity with spice drops.


Republic Day



This is my entry to....


Theme of the Week Orange, White & Green



This Republic Day information collected from Wikipedia



Tuesday, January 15, 2008

Happy Makara Sankranthi

*************************************************************


Happy Makara Sankranthi


Sankranti is a national festival in India. The word is derived from sat and kranti, meaning "good movement." The festival takes place when the sun moves from Dakshanayanam to Uttaryanam. For the festival celebrated in:

North India, as Makar Sankranti.
Andhra Pradesh ,Karnataka, as Sankranthi.
Tamil Nadu, as Pongal.
Punjab is celebrated as Lohri & Maghi.
Gujarati's not only look reverentially up to the sun, but also offer thousands of their colorful oblations in the form of beautiful kites all over the skyline.


Wishing Happy Makara Sankranthi... Which brings Happiness, Joy, Warmth to you and your family



Happy Makara Sankranthi


Here is what i prepared Ellu bella with Wheat flour ladoo on Sankranthi day !!

Ellu Bella


This Ellu Bella is kannada name which means Ellu= Sesame and Bella= jaggery...

This is a traditional recipe prepared spcially for Sankranthi day. My mother used to make this, I love it. :)...!!.
So here is what my mother used to make on Sankranthi day and give it to all our friends and family members.


Ingredients

1/2 cup Peanuts
1/2 cup Chana Dalia / Putani (kannada)
1/2 cup Sesame seeds
2-3 tblsp Jaggery cut into small pieces
2-3 tblsp Sugar coated Fennel or Cumin seeds
2-3 tbsp Dry coconut cut into small pieces


Method

1. Fry the peanuts, Dalia, Sesame seeds.
2. Remove the skin of the peanuts and split them into two.
3. Mix up all the above ingredients and serve.


Closer view of Ellu Bella...


Ellu Bella


Friday, January 11, 2008

Mango Mousse

*************************************************************


Mango Mousse



This recipe of mango mousse, got it from one of my friend. Befor I try it I searched a lot for a gelatin free mango mousse. How to use agar agar an all ? Atlast found out some how, too much of research.. :). I used a little less agar agar i guess so it was not that jelly and hard, But I have given proper proportion here for my friends.

Actually when I made, used only 1/4 cup of agar agar and it came out very soft. It dint harden up at all, i was very sad :(. But dint give it up 'Try try till u succeed', so next day again added 2-3 tbsp, that was fine. But double work, and had to repair to put it on my blog ;)..So had to find out the proportion of agar agar to be used. This 1/2 cup is fine i guess. Four table spoon is equal to 1/4 cup, can use 8 to 10 table spoon of agar agar to be sure to get the nice texture of mango mousse :).. Better than my.....

So here is the recipe, its very nice and tasty.. yummy..!! Enjoy


Ingredients

11/2 cup Mango puree
1 cup Milk
1/2 cup Sugar
1+1/2 cup Water
8 oz Philadelphia cheese
1/2 cup Agar agar
1/2 tsp Mango essence






Method

1. Soak agar agar in half a cup of water of atleast half an hour.
2. Heat up 1 cup of water in a thick base pan.
3. Now add the soaked agar agar. Keep it stiring till the agar agar get dissolved in it. Keep the gas in the low flame.
4. When agar agar is dissloved add milk, sugar and mango puree.
5. Grate the cheese in the meanwhile, add cheese to the above mixer spoon by spoon. So that cheese get mixed up well.
6. Last add the mango essence and switch off the gas.
7. Let it cool. Pour the mixer to a blender an blend it 2-3 round. Just to make sure all ingrediants are properly mixed.
8. Then pour it to mould of ur wish and refrigerate it for atleast 5 to 6 hours.
9. Can also add some tutty fruity to look mango mousse color full.




Mango Mousse




Mango Mousse


Sunday, January 6, 2008

Hara Bara Matar

*************************************************************


Hara Bara Matar


This recipe is just a side dish with little bittle variation. One of my friend told me this, and i have made some variation.
Actually the grinding ingrediants is what my Mother prepares for the palav. So just combined it with Green Peas and it turned out good.
This hold good with roti or Chapathi.

I like the taste and smell of dry and soaked Peas when added to the dishes. So prefer Dry peas than the fresh onces. So I have taken the dry peas and then soaked overnite, for this recipe.

So here is the recipe for Hara Bara Matar Subji.. Totally green green... :) !!



Ingredients

1 cup Green peas - Soaked
1 cup water
Salt


To Grind

1/2 cup Cilantro / Coriender leafs
2-3 green chillies
2-3 tbsp Fresh grated Coconut
1 tbsp Garlic Chopped
1 tbsp Ginger Chopped
1 clove, cardamom, Cinnamon


Tempering

1 tbsp Oil
1/2 tsp Mustard seeds
1 stand Curry leafs







Method

1. Soak Green peas overnite or for atleast 5-6 hours.
2. Grind all the listed ingredients to a smooth paste. Dont add more water while grinding. Let it be bit thick.
3. In a pressure cooker heat 1 tbsp of oil and add mustard, curry leafs.
4. After tempering add the grinded paste and saute for 1 min, just to take away the raw smell of the ingredients.
5. Now add soaked green peas, salt and 1 cup of water.
6. Pressure cook untill two whistle. Now green peas subji is ready to be served with roti.


Hara Bara Matar