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Tuesday, November 30, 2010

Only Greens Event Announcement and Giveaway!!!

Hi Friends,

I am in immense pleasure to announce this months event - "ONLY GREENS" started by Pari Vasisht of Foodelicious, who has a wonderful blog with loads of recipes. I would like to thank her for giving me an opportunity to host this month.

This Event comes with 2 giveaways
1. The first giveaway is $60 gift certificate by CSN.
2. The second giveaway is by and for this month the winner gets Know your green leafy vegetables cookbook.
Few information about Greens from wiki.

As you all know, there are wide variety of Green leafy vegetable around the world and have lot of health benefits.

Leafy vegetables are typically low in calories, low in fat, high in protein per calorie, high in dietary fiber, high in iron and calcium, and very high in phytochemicals such as vitamin C, carotenoids, lutein and folic acid as well as Vitamin K.

Now coming to the Event.


Rules for the event
1. Any number of fresh entries can be sent but only 2 enties from the archive will be accepted. Archived entries to be reposted, else will not be accepted. You can cook any course of meal from starter to dessert using Greens, BROCOLLI, LADY'S FINGER ARE ALSO INCLUDED by 31st Dec 2010.
2. Only vegetarian entries (eggs not allowed) will be accepted.
3. Use of logo is compulsory/mandatory.
4. The entry should be linked back to this event announcement and Pari's event announcement page.
5. The winner of the book will be chosen by me using
6. The CSN winner will be chosen by Pari Vasisht from the comments, name and links lefts in her event announcement page.
7. Format of entry
    - Name
    - Blog Name
    - Blog URL
    - Recipe name
    - Recipe link
    - Pic resized to 300 pix
    - Country
7. Roundup will be posted in 1st week of Jan 2011 unless any emergency situation.
8. Guest Host cannot win the giveaway.
9. Non bloggers can also participate, by sending entries by email to with or without photograph.
10. Disclaimer - CSN giveaway is only for US/Canada/UK and Germany entries and 2nd giveaway is for entries from India.

Do checkout my events page for other blog event information.

So start cooking your choice of Greens and send by mail to with subject Only Greens.

Please feel free to contact me if you have any queries.

Hope to receive your support and participation in the event.


Monday, November 29, 2010

Pasta in Tomato Sauce /Tomato Pasta

I just love Italian Veg food, posting my first Italian Pasta recipe in my blog. Pastas are very tasty, rich and so filling. Last time I tried in Fettuchini, but this time my son liked the smaller one.

Any desired Pasta - 2 cups(I have used Conchiglie Rigate)
Prego Italian Pasta Sauce - 1-2 cups(According to your taste)
Green peas - 2 tspns
Red chilli flakes - 1 tspn
Parmesan Cheese and Mozeralla cheese - 1-2 tablespoon(As per your taste)
Oregano (Optional)
Parsley or chopped coriander - 1 tspn
Olive oil - 1 tspn

Preparation Method
In a vessel boil water, add 1 tspn oil and a pinch of salt. Once its boiling add pasta and allow it to cook for 3 to 5 mins. Keep checking it should not be over cooked.
In a sauce pan/kadai, add olive oil, pasta sauce and let it cook for few minutes.
Add green peas and mix well.
Add cooked pasta and mix.
Add chilli flakes, salt and mix well. Cook till all blends well.

Garnish with Parmesan or Mozzarella cheese and chopped parsley or coriander.

Pasta in Tomato Sauce is ready to serve. Enjoy hot.

Wednesday, November 24, 2010

Rava Idli (Semolina Steamed Cake)

Idli is very popular tiffin/breakfast in South India. Rava/Semolina/Sooji Idli (Semolina steamed cake) is very famous in South India. Its very tasty. Its one of the favourite tiffin/breakfast in my house. My mom usually makes it in Bangalore, but she uses cooking soda in it.

Rava/Semolina/Sooji - 1 1/2 cup
Curds/Plain Yogurt - 1 cup + extra if required
Eno - 1/2 tspn

Oil - 1 tspn
Mustard - 1/4 tspn
Urad Dal/Channa Dal - 1/2 tspn
Asafotida/Hing - a pinch
Curry leaves - 1 tspn(chopped)

Garnishing Choice (Optional)
Grated Carrot
Chopped coriander
Cashews - few
Sliced Tomato - few(Optional)

Preparation Method
Heat kadai/wok, add oil, mustard wait till it splutters, then add dals and hing saute till brown. Add curry leaves and saute.
Add rava and roast till brown.
Transfer it in a bowl and allow it to cool.
Add curds, salt and mix slowly in one direction without forming lumps. It should be thick batter. If required can add just little water.
Finally add eno salt, mix and leave it for 10 minutes.

Grease Idli plates with little oil. You can garnish now.
Pour the batter slowly in the idli plate.

Steam it for 12-15mins.

Soft and fluffy Rava Idli is ready to enjoy.

You can serve with Coconut Chutney or Potato Sagu.

Tuesday, November 23, 2010

AWED Brazil - Event Roundup!!!

After my Bali trip have been down with cold and cough, my son too is not well hence the roundup got delyaed. So going straight to the roundup of AWED Brazil event. I thank Divya for giving me an opportunity for hosting the event.

I have received 17 amazing recipes. Checkout the recipes. Thank you friends for your entries.

Sweet Potato Soup by Jayasri

Acaraje by Preethi

Acaraje by Sweatha

Acaraje by Denise

Brazilian Orange Rice by Harini Jaya

Brigadeiro by Nandini

Brigadeiro by Sweatha

Limonada Suica by Nandini

Vaca Preta by Nandini

Pamonha by Sweatha

Thank you friends for the delicious entries.

Do checkout my blog on Events & Roundups and post your events here.

Hope to see you in the next event.


Sunday, November 21, 2010

Babycorn Capsicum Curry

Pic courtesy - My friend Rekha
Babycorn - 6 nos
Capsicum - 1no
Onion - 1no
Tomato - 1no
Ginger - 1 tspn
Garlic - 1/2 tspn
Garam Masala powder - 1/2 tspn
Red Chill powder - 1/2 tspn(As per your taste)
Jeera/Cumin powder - 1/4 tspn
Dhaniya/Coriander powder - 1/2 tspn/
Turmeric powder - a pinch
Olive oil - 1 tspn
Mustard Seeds - 1/4 tspn
Jeera/Cumin seed - a pinch
Salt to taste

Preparation Method

Cut all the vegetables into medium big pieces.
Slice babycorn into thin slices.
Heat a kadai/wok, add oil, mustard, wait till it splutters. Add jeera and saute till its splutters.
Add onion and a pinch of salt. Saute till transparant.
Add ginger garlic paste or chopped.
Add tomatoes and saute till soft.
Add capsicum and babycorn and saute till soft.
Add turmeric, salt and masala powders. Mix well and cook till raw smell goes and blends well.
Saute in low flame.

Serve with hot chapathis or puris. You can also wrap with chapathis.

Wednesday, November 17, 2010

Vegetable Dum Biryani

Muslims are famous for Biryani and Hyderabad Biryani is also very popular in India. I have always wanted to try Biryani with vegetables since I am a Brahmin and was afraid of the taste. I prepared 10days back and it was so spicy and tasty.
Basmati Rice - 2 cups
Onion - 2 nos
Ginger Garlic paste - 1 tspn
Carrot - 1/2 no(chopped)
Beans - 10 nos(Chopped to 1.5")
Green Peas - a handfull
Potato - 1no(optional)
Whole masalas - 2nos each(Elakka/Cardamom, Clove/Krambu, Pattai/Cinnamon, star anise small piece)
Red chilli powder - 1 tspn
Garam Masala powder - 1/2 tspn
Thick curd/Plain Yogurt - 1 cup
Oil - 3 tspns
Ghee - 2 tspns
Chopped coriander leaves for garnishing.
 Preparation Method
In a thick bottom pan or Pressure cooker, add oil and ghee, add whole masalas and saute for a minute.
Add thinly sliced onions, ginger garlic paste and a pinch of salt. Saute till onions turn slightly brown.
Add chopped tomato and saute till soft.
Add all vegetables and saute.
Add red chili powder and garam masala powder.
Add curds and mix well.
Add rice, 3 cups of water and salt.
Let it boil well and close it with a thick plate so no vapour goes out. All the flavour is inside. This is Dum.(See Notes)

Check it out after 10mins and mix well. Do this until no water left.
Garnish with chopped coriander leaves.

Vegetable Dum Biryani is ready to serve. Enjoy with onion raitha.

Notes - Dum-  If you wish you can also make a dough using maida and water and seal here.

Monday, November 1, 2010

Mini Jangiri

Since Long time this is pending in my drafts, me and my dad tried this when my parents were here. It was pretty good for the first time and really liked a lot. The taste was good so I thought of posting it.

I didnt take the photos well...:-) Will update again when I make it.

Whole Urad Dal - 1 cup

Sugar Syrup
Sugar - 1 cup
Water - 1/4 cup(just little)
Orange Food colour - a pinch

Preparation Method
Soak Urad Dal for 1-2 hrs and grind to smooth paste without adding much water.
Now prepare sugar syrup, heat a vessel with sugar, water and food colour. Let it boil for 5-10 minutes. Off the stove.
Heat oil in a kadai.
Fill the batter in a ziplock bag and cut very little at the edge.
I directly started pressing to draw 3-4 lines without giving any design and so could not get proper shape. Start doing in low flame and cook the Jangiri well and its crispy. Slowly remove them in tikka stick.
Remove and transfer it in sugar syrup, leave for 2-3 minutes and remove it.

Mini Jangiri is ready to serve.

Enjoy this Deepavali. 


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