Party Treats Roundup

Dear Friends,


Thank you for the participation and sending in your entries for my MM-Party Treats event.  I have received 93 entries, thanks for making it successful. I would like thank Meeta for giving me the opportunity for hosting the event.


Do checkout my other event roundups  here and also do drop in my  Sara Food Events Blog and post your event.


I am posting the Roundup here.


Starters/Snacks

Vegetable Samosa by Mina
Crescent Rolls by Sanyukta
Chekka Idli by Kalva
Crackers with Pickled Jalapeno by Vandya
Spinach n Walnut Stuffed Mushroom by Shabitha
Makai Paneer Pakoda by Priya M
Beetroot Party Sandwich by Akheela
Bitesize Veggie Pastry Puff by Satya
Pastry Purses by Reshmi
Stuffed Papad Cones by Deepa
Thayir/Dahi Vada by Spicyturnovers
Kisir by Reshmi(Turkish)
Spinach Sandwich by Azeema
Finger Sandwich by Vidhya
Potato Gold Coin by Vidhya
Honey Roasted Cashew by Vidhya
Salsa with Biscuits by Vidhya
Tandoori Paneer by Sayukta
Sabudana Vada by Sanyukta
Sprouted Chickpea Spinach Fritters by Sanyukta
Ritz Chaat by Rahin
Khaman Dhokla by Sukanya
Ritz Sandwich by Preethi S
Tofu Spring Roll by Sangeetha
Pav Bhaji by Nivedita
Herbed Pasta Fritters by Sushma
Methi Aloo Vermicilli by Sushma
Spicy Indian Style Corn on Crackers by Sushma
Cottage Cheese and Sago Corn Cobs by Pari
Assorted Pakoras by Priti
Crispy Onion Fritters by Cool Lassie
Dhal Fritters by Cool Lassie
Sweet Pigeon Pea Stuffed Ball Pancake by Cool Lassie
Rice n Black Bean Stuffed Mini Peppers by Cool Lassie
Potato and Pepper Stuffed Mushroom by Cool Lassie
Khandvi by Sanyukta
Potato Cutlet by Saraswathi Iyer
Golden Fried Babycorn by Saraswathi Iyer


Dips/Chutney

Muhammara (Syrian Roasted Red Pepper and Walnut Dip) by Janet
Corn n Jalapeno Dip by Mansi

Main Course
Gobi Paratha by Vidhya
Saffron Pineapple Pulao by Sanyukta
Sweet Corn, Carrot Paneer Korma by Sanyukta
Paneer Tikka Kathi Roll by Preeti
Channa Masala by Preethi S
Lenthils in Mustard Gravy by Vanessa
Paneer Dhaniya by Pari
Teddy Veg Pasta in Tomatoey Cheese Sause by Pari
Pinto Bean Bitter Gourd Sliders by Cool Lassie
Shimla Bharwa Mirch by Cool Lassie


Full Meals/Thali


Birthday Party Treat by Shama
Quick Dinner for Friends by Shama
Festival Treat by Shama
Birthday Treat by Premalatha

Sweets/Desserts

Nenthrapazham halwa/Plantain Fudge by Swathi
Rasmalai by Sonal
Dahi Ke Jamun by Rahin
Coconut Brigadeiros with a hint of Mango by Radhika(Brazzilian Dessert)
Chocolate Cheese Cake by Umm
Carrot Halwa by Preethi S
Black Granita and Frozen Yogurt by Oz
Gulab Jamun by Saraswathi Iyer
Eggless Custard Delight by Akila
Mango Shrikhand by Vidhya
Mango Icecream by Nayna
Musara Varakiyathu(Malabar Muslim Payasam) by Shaby
Apple Cherry Custard  by Akila
Almond Icecream by Akila
Mango Icecream by Sayantani
Carrot Malai Kulfi by Satya
Trifle Pudding by Vidhya
Mango Icecream by Satya
Rosewater Lemonade by Radhika
Raspberri Prosecco Cocktail by Jeanne
Grape Juice by Preethi S
Fruit n Nut Lassi by Sanyukta
Pink Delight by Tanvi

Salads

Corn and Veggie Salad by Akheela
Fruit Skewers by Vidhya


Oven Fresh

Baked Mushroom Potatoes by Preeti
Kesar Nankatai by Umm
Turkish Pide by Umm
Grissini by Sangeetha
Corn Muffin by Veena
Baked Soy and Veg Chops by Sayantani
Baked Couscous n Nuts Patty by Pari
Corn Chaat and Baked Corn Cups by Pari
Turkish Sugar Cookie by Cool Lassie
Puff Pastry Spinach n Cheese Swirls by Cool Lassie
Baked Nutella Wonton Crisps by Denise
Bacon Cheese Leek Tart by Meeta
Strawberry Cake by Azeema
Almond Biscuits by Umm


Please check and let me know incase any entries are missed. Am sorry its not intentional and will update it.


Do accept this Thank you card for participating in the event.

Participate in a giveaway and win a $60 gift certificate click here for details.


Thanks once again.


Cheers,
Saraswathi

Giveaway for Anniversary!!!

Hi Friends,

I have so many reasons to celebrate. My Wedding Anniversary is Tomorrow and my hubby's Birthday is on Tuesday. This weekend of festivals Varalakshmi Pooja and Onam starts from tomorrow, Tuesday is Rakhi/Raksha Bandhan and Avani Avittam. Also I am nearing 250 posts soon.

So when I got the opportunity from CSN Stores just accepted and sharing my happiness this festive season. This store has 200+ websites and lots of things to buy. Their dinnerware has wide collection to choose. One winner will be chosen and will win a $60 gift certificate.

 

Leave a comment or you can tell me give ideas what should I do on my anniversary and birthday.

or you can also do any of these

1. Follow my blog on blogger or twitter.

2. Become my facebook page fan.

3. Non-bloggers can subscribe thru e-mail.

4. Please leave a comment when you do any of the following.

5. You can also spread or post about it.

CSN Stores has everything what you are looking for. This giveaway is open only for US/Canada residents since they ship products only to these places.

A winner will be chosen on 1st Sept and $60 worth Gift Certificate will be sent. You can use them on any of their websites and shop online.

Hope to see your participation.

Happy Weekend.

Cheers,

Saraswathi Iyer

Varalakshmi Nombu/ Vratham

Courtery - google

One of my reader had asked me to post about this festival here.
After Aadi maasam all festivals will start. Varalakshmi Nombu /Vratham / Vrat is a festival  observed in India. Goddess Lakshmi is worshipped on this day. Ladies decorate the kalasam with silver idol of lakshmi (Called Mukawada in Kannada) with a coconut , new saree, kolams(rangoli) and jewels. They fill the pot with rice, dal, money and beatle leaves. The pooja is performed in the morning. The procedures are slightly different in all states. This festival is observed by married women if only the ancestors were following. Otherwise they do not do nombu and just do Lakshmi pooja. Like before marraige in mom's place they will celebrate but at in laws place they don't follow it and vice versa. 9 yards saree is worn on any special occasions by Tamil Brahmins or Iyer.

Lord Ganesh pooja is performed first then followed by Goddess Lakshmi.

You can start decorating the house today itself with Madi. So early morning its easy to perform the pooja.

Evening kumkum with fruits, sweets and bangles are offered to the neighbours.

We don't celebrate this but my sister-inlaws house they do. So to blog I took some information from her. Thanks akka.

Coming to Recipes

Many varieties of dishes are prepared on this day.
(Click on the name for recipes)

Ullandu Kozhakatai - scroll down for recipe
Pooranam Kozhakatai - scroll down for recipe
Payasam
Paruppu Vadai
Vella Appam
Sundal
Panagam
Kalanda Sadam
White Rice
Sambar
Rasam
Poriyal
Pachadi

On all festivals cooking is done without Onion and Garlic. To know about any other festival click here.

I am giving recipe for

Pooranam Kozhakattai(Sweet Steamed Dumplings)

Ingredients
Rice flour - 2 cups
Water - As required
Oil - 1 tspn
Fresh Grated Coconut - 2 cups
Powdered Jaggery - 1 cup(As per choice of yours)
Salt a pinch

Preparation method
Filling
In a Kadai, heat the jaggery with little water. Once its dissolved and becoming thick, add grated coconut and mix well.
Once it becomes thick off the stove. Let it cool.

Dumpling
In a wide bowl, boil little water with a tspn of oil and a pinch of salt.
Then reduce flame and slowly add rice flour stir continuously until it thick.
Now once the dough is cooked for 5mins. Allow it to cool a bit and with oily hand make a soft dough out of it.
Take a big lemon size and spread like you do for puris. Stuff a tspn or more in the center and close it with water. So its almost crescent shape.

Do same with the rest of them and Steam for 10-15mins in Steamer or Idli cooker.

Ullandu Kozhakattai

Follow same procedure stated above for the dough.

Filling
Ullandu/Urad Dal - 3/4 cup
Kadala Paruppu/Channa Dal - 1/2 cup
Red Chilli - 2 nos(As per your taste)

Grind this to fine paste in blender or mixie.

Then in a Kadai, add oil, mustard, hing, curry leaves, dry red chillis saute for a minute.
Now add the grounded mixture, salt and mix well. Cook till the raw smell leaves. If required add little oil.

Now when done fill the dumplings and steam it in Idli cooker for 10-12 mins.

Offer Neivedyam to God and enjoy it.

Click here for detailed Kozhakattai recipe.

The next festival for us is on Aug 24th Avani Avittam click here for details.

Happy Varamahalakshmi Festival to all those celebrating.

Potato Cutlet

Potato Cutlet is very simple and very tasty with tea/coffee. Its also kids favourite. I would like to thank my FIL for teaching me this recipe.

Ingredients
Potatoes/Papas/Uralaikizhangu/Aloogadde - 2 nos
Maida/APF - 2 tspns
Bread crums - 1/2 cup
Red chilli powder - a pinch
Salt
Oil for deep frying
Onion and Curry leaves (Optional)

Preparation Method
Cook potatoes in pressure cooker for 4 whistles. Peel skin and mash it.
Add maida, salt, red chilli powder and make medium size balls.
Take in your palm just spread a bit and coat maida paste.
Coat bread crums on both sides.
Heat oil in a kadai and deep fry it.


Serve hot with tomato ketchup or enjoy as it is.

This recipe along with Potato Cutlet is going to Crazy for Potatoes by Sowmya and Pari.

 

Golden Fried Babycorns

Golden Fried Babycorns is a tasty starter or snack. I had this long time when was in Bangalore at a office Party. Just saw a packet of babycorn in our Little India shop. So just grabed it, since the pack had only 6 corns thought of giving a try.

This has been pending in my drafts since very long time.

Ingredients
Baby corn - 1 pkt(6nos)
Kadalai Maav/Besan/Chickpea Flour -4 tspns
Corn Flour - 2 tspns
Red Chilli powder - 1/2 tspn
Maida - 1 tspn
Salt
Oil for deep frying

Preperation Method

In a wide bowl, mix all ingredients with water except maida. The batter should be like dosa batter form. Not too thin or thick.
Heat oil in a Kadai/wok.
Wash the babycorn, roll in maida and then dip in the batter.
Drop slowly one by one and deep fry till golden brown.
Remove it on a tissue. It will be crispy.

Serve with Tomato Ketchup or as it is. This can also be a tea time snack or for Kids.

This is going to my MM Party Treats by me and Meeta.

Kids Delight by Pari

Gulab Jamuns

Gulab Jamun is favourite sweet for most of them. I just love the soft cake filled with sugar syrup. This was a dessert for our Singapore Bloggers Potluck Party by me. Was so excited to meet my friends in this month of Friendship Day. We had a great time and all dishes were super yummy and tasty.

It was pleasure meeting you all dearies

Here goes the recipe.
Ingredients
Jamun Mix - 1 small pkt (used MTR brand)
Water - 1 cup +
Ghee/oil - for deep frying
Sugar - 8 cups
Water - 8 cups
Rose essence - 2 tspns

Preparation Method

Sugar Syrup

Mix water and sugar in a vessel and boil for 15mins. Add Rose essence.

Jamuns

In a wide bowl, mix jamun powder with water and make soft dough.

Heat oil in a Kadai, make tiny balls with the dough. Drop them slowly in the oil and deep fry them in low flame till brown.

Remove and drop it in sugar syrup.

Let them soak for about 6 hours.

You can also store in air tight container and store in refridgerator for about a week or more.


Serve hot or chill. If you are serving hot, can serve with vanilla icecream.


This recipe is going off to

MM Party Treats by me and Meeta.

Iftar Moments by Umm

Cold Desserts by Akila

Joy from Fasting to Feasting by Lubna

Colour Your Palate - A Visual Treat by Sanyukta

Festive Food - Raksha Bandhan by Priti since my brother loves it a lot.

Murungakai Vatha Kuzhambu/Kolambu

Murungakai Vatha Kozhambu is a gravy prepared with tamarind and spice. This is popular in South India.

Ingredients
Murungakai/Drumstick - 2 nos
Chinna Vengayam/Small onions - 10 nos
Nalla Yennai/Gingely Oil - 4 tspns
Kadag/Mustard - 1/2 tspn
Curry leaves - few
Toor Dal - 1/2 tspn
Methi seeds - a pinch
Sambar Powder - 2 tspns(As per your taste)
Dhaniya Powder - 1/2 tspn
Vellam/Jaggery - a small piece
Manjal/Karuvepillai - few
Tamarind water - 3 cups
Salt

Preparation Method
In a Kadai, heat oil, add mustard wait till it splutters. Then add toor dal, methi seeds and curry leaves.
Add onion and fry till its brown and transparent.
Add Drumsticks and tamarind water.
Add salt, turmeric and boil well till the raw smell goes.
Add masala powders and boil well.
It has to condense a bit and become thick.
Finally add jaggery and boil for 5 mins.

Serve hot with steamed rice and chapathi.


Tip - If it becomes too watery,mix 1tspn of rice flour in 1/4 cup water, make a paste and add. This will make the dish slightly thick. 

Masala Veggie Pulav

Masala Veggie Pulav is very different from other Pulav since we ground special masala. This recipe is from my Mother in Law.

For Deco have used Carrot, Tomato and Curry leaves.

Ingredients
Rice - 2 cups- Normal/Basmati
Carrot - 1no
Potato -1 no
Beans -10 nos
Cauliflower - few florets
Green Peas - 1 cup
Onion - 2 nos
Tomato - 1 no
Garlic - 2nos
Vendhaya Keerai/Methi/Fenugreek Leaves - 1 cup(This was leftover leaves)
Oil


For Masala
Kothamalli Verai/Daniya/Coriander Seeds - 1 tspn
Black Pepper - 1/2 tspn
Dry Red Chilli - 2(As per your taste)
Jeera - 1 tspn
Saunf - 1/2 tspn
Cinamon/Cardamom/Bay leaf/Cloves - few

Preparation Method
In a pan dry roast the masala ingredients. Allow it to cool and grind it to fine powder.
Wash and chop all the veggie into small pieces.
In a Kadai, heat oil, add onion, garlic and fry till light brown. Then add tomatoes and cook till soft.
Now add all the veggie and saute. Add salt and turmeric.
Add the grounded masala powder. Mix well.
Add rice and mix. Add about 5 cups of water, salt and a tspn of ghee. Mix well.

Pressure cook for 3 whistles.

Serve when steam is up with Raitha.

This Recipe is off to the following events.

Iftar Moments by Umm

Joy from Fasting to Feasting S3 by Lubna

Colour your Palate - A Visual Treat by Sanyukta

Mixed Veg. Curry

I chose these veggie for our Independence Day Celebration by Akila. This curry was very tasty with steamed rice. I dedicate this to everyone fighting for our Country.

Ingredients
Carrot - 1no
Cabbage - a quarter piece
Beans - 10 nos
Peas - a handful
Oil - 1 tspn
Mustard - 1/2 tspn
Urad dal - 1/2 tspn
Curry leaves - few
Bisibelebath/Vangibath powder - 2-3 tspns
Hing - a pinch
Turmeric - 1/4tspn
Salt

Preparation Method

Wash and cut all veggie into small pieces. Put frozen peas in water.

In a Kadai, heat oil add mustard and hing. Then add urad dal and curry leaves. When dal is brown. Add all veggie, salt, turmeric  and mix. Add water to cook the veggie well.

Press a Carrot and check when its cooked. Add the masala powder and mix.

Cook for 5 mins till the raw smell goes.

If you wish you can mix it with rice or serve as it is.

Serve with hot steamed rice or chapathi. This is also a perfect one for lunch box.

This is also going to Show me your Curry by Divya.

Kulfi

Kulfi is very tasty ice cream. I remembered we used to have in Bangalore during college days. This time I thought of giving it a try. I didn't have the ice cream candy moulds but tried in the jelly cups. It was so tasty. There are many flavours of kulfis. They serve it in claypots called Matka Kulfi in North India. My son liked a lot.

Ingredients
Milk - 1/2 litre
Condensed Milk - 1/2 tin to 3/4 tin(As per your taste)
Sugar - If required
Pistachos, Badam flakes - 2 tspns
Saffron - a pinch soaked in warm milk.
Fresh Grated coconut - 2 tspns
Cardamom/Elachi powder - a pinch
Water - Optional(I added 1 cup of water to milk)

Preparation Method
Boil milk in a thick bottom vessel.
When its come to boiling point reduce flame and add condensed milk.
Stir well. Allow it to reduce to half the quantity.
Keep it in low flame and stir.
You will know by the colour and quantity. Once its reduced taste and check for sugar as kulfi will be on slightly sweeter side.
Add rest of the ingredients and allow it to cool.
Once cooled pour it in the ice cream cups or jelly cups and freeze to 4-6 hours.

Before serving keep the cups in water for 2mins for easy removal and Serve immediately.

Garnish with Pistachos. Enjoy!!!

Tip - I prepared it at nite and served next day afternoon. Too much freezing also forms ice. So just freeze it to 4-6 hours and Serve.

This recipe is going off to Akheela's Cold Desserts Event  Party Treats by me and Kids Delight by Pari.

Aadi 18/Aadi Perukku Recipes!

This is a month of Aadi maasam is 4th month in Tamill Calendar. Its also called Ashada Maasa in Karnataka. Mostly for Kannadigas it will finish earlier then Tamilians. This month is inauspicious for most of us. In this month, many will not perform auspicious events. But nowadays you can see Aadi offer in many shops for clothes and gold.

Today is Aadi 18, we prepare mixed rice like Tamarind rice, Lemon Rice, Pongal and Coconut Rice. Pooja is performed and offered to god as prasadam. 

It also has some important days like

Aadi Amavasai,(9th Aug) - No moon day.
Aadi Pooram (12th Aug) - This day is for Andal Goddess.
Aadi Perukku( 3rd Aug) - This day is 18th day of Aadi dedicated to Kaveri River and falls.
Aadi Karthigai(4th Aug) - This day is dedicated to Lord Murugan. Kavadi is taken on this day in temples.
Aadi Velli (Fridays) - All Fridays in this month is considered auspicious and ladies exchange kumkum and sweets. Sweets are prepared and offered to God with prayers.

This month also has Varalakshmi Vratham.

Now over to the Recipes.

I prepared Kalanda Sadam - Puli Sadam/Puliyogare, Thenga Sadam/Coconut Rice, Elamichai Sadam/ Lemon Rice and Sweet Pongal/Jaggery Rice.

My Recipe for Coconut Rice. This is one of my hubby's favourite rice.

Ingredients
Steamed Rice - 2 cups(as required)
Fresh Grated Coconut - 1 cup
Green chilli - 2nos (chopped)
Oil - 2 tspns(Coconut oil or any cooking oil)
Mustard - 1/4 tspn
Hing/Asafotida - a pinch
Urad dal/Channa Dal - 1 tspn
Cashews - chopped
Curry leaves - few chopped
Salt

Preparation Method
In a Kadai, heat oil add mustard and wait till it splutters. Then add hing, dals and saute till its brown. Add green chilles and curry leaves.
Now add cashews and roast it brown.
Add grated coconut and fry till brown.
Then add salt and rice mix well.

Serve hot with fried papadams and vadams.

Recipe for Puli Sadam/Puliyogare.

Ingredients
Puliyogare dry mix - 3 tspns(My mom made the powder)
Steamed Rice - 2 cups
Gingely Oil - 2 tspns
Mustard - 1/2 tspn
Curry leaves - few
Ural Dal/Channa Dal - 1 tspn
Salt

Preparation Method
In a Kadai, heat oil add mustard and wait till it splutters. Then add hing, dals and saute till its brown. Add curry leaves and saute til it splutters. Now add the Puliyogare powder and off the stove. Serve hot with fried papadams and vadams.
Add salt and rice mix well.
Once cooled add rice and mix well.

You can see another version of this Coconut rice here. Lemon Rice and Pongal here.

These recipes are perfect for lunch box.

Sprouts Uthappam!!

Sprouts Uthappam is so simple and healthy. It was tasty and spongy.

Ingredeints

Dosa Batter  as required. Checkout how to make batter here.

Greengram Sprouts - 4 tspns

Onion - 1no(chopped)

Salt

Method
Spread batter on tawa slightly thicker than normal dosa.
Top it with onions, sprouts and salt.

Cook both sides till slight brown.

Serve hot with any chutney.

This is going off to Lets sprout by Priya.

Show me ur Refridgerator and Award!!!

I am posting the photos for Show me ur Refridgerator Event by Divya. My fridge is 3 doors, veggie part is a little messy so just posting 2 photos....

Now Award time Jay has given me this award for participating in the event. Thanks Jay.

She has rules to pass it on to 3 blogger friends.

I am passing this lovely award to my dear friends Rekha, Asha and Sanjeeta