My first gift and a easy dessert - Sago kheer/payasam/pudding

I had participated in a blog event - picnic desserts by Geetha @ SunMoon and potatoes.She contacted me a few weeks later that I was selected winner...yay! My first win in any event real or virtual :) I received my giveaway from Raven of Cook.Eat.Delicious who's the brain behind the CEDD events.I can't thank Raven, Geetha and all my lovely friends enough,who keep pouring in the beautiful words of encouragement and inspire me to go on :) I'm waiting to try something out from this beautiful book!

The recipe that got me this book is here - lemon muffins with lemon cream drizzle.

What better way to celebrate something good or just an excuse to indulge in some sweet craving :) 

This kheer/pudding is very easy to make.Payasam/kheer usually makes its presence in all indian banquets or meals as the dessert.This sago/javarisi payasam is so easy you can make it immediately.The only time it takes is to cook the sago beads.

You need

Sago/javarisi 1 cup
Condensed milk Half a cup of to your taste
Milk 1/2 cup
Water enough to cook the sago
Crushed cardamom 2 pods

Roast these in about 1 -2 tablespoons of ghee/clarified butter until brown
Raisins 1 tablespoon
Cashew nuts 1 tablespoon roughly chopped (or almonds)

•  Soak the sago beads in some water for 2 hours until they go translucent.Add enough water in a deep vessel and cook the sago until they go transparent.Keep checking for the water.This is will take some time about 10 minutes.
• Once the sago cooks, add the milk and cook it some milk and add the cardamom pods.
• Let it simmer for 5 minutes next add the condensed milk to adjust to your sweet tooth and throw in the ghee-roasted nuts and raisins.Turn off the flame.

• Enjoy some easy payasam/kheer hot or cold.

My first gift and a easy dessert - Sago kheer/payasam/pudding

I had participated in a blog event - picnic desserts by Geetha @ SunMoon and potatoes.She contacted me a few weeks later that I was selected winner...yay! My first win in any event real or virtual :) I received my giveaway from Raven of Cook.Eat.Delicious who's the brain behind the CEDD events.I can't thank Raven, Geetha and all my lovely friends enough,who keep pouring in the beautiful words of encouragement and inspire me to go on :) I'm waiting to try something out from this beautiful book!

The recipe that got me this book is here - lemon muffins with lemon cream drizzle.

Ready to eat mango pickle

The mango season is coming to an end slowly.Green mangoes are so versatile that you can use them in pickles, preserves, juice concentrates, curries and much more.This easy to go pickle is so quick, so elaborate procedures just make it and have it for lunch :) done!

Green mango pickles can be made easier compared to the citrusy ones as the mangoes get soaked in the salt sooner than the limes.This pickle doesn't need any waiting time, so just needs some chopping and a basic seasoning.

If preserved in an airtight container stays good enough for upto a week.You can have it well with your simple lunch of curry rice or even curd rice.

You need 

Green mango 1 chopped finely

Salt 1 tsp + some more (as per your taste)

For the seasoning

Gingelly oil/sesame seed oil 1-2 tablespoons

Mustard seeds 1 tsp

Curry leaves 2 sprigs

Asoefetida 1/4 tsp

Chilli powder 2 tsp

Turmeric powder 1/2 tsp

•  Heat oil in a kadhai, keep it on a low flame the gingelly oil heats up really soon and then gives a burnt taste/smell which we don't want.
• Add the mustard seeds, curry leaves and asoefetida.Now turn off the heat else the asoefetida wil burn real quick.
• Add the turmeric and chilli powder and be careful not to burn the spices.Add about a teaspoon of water to prevent the burning.
• Once the spices are heated well and raw smells go away, add the salted mangoes and give it a nice swirl.
• Preserve well in a clean dry glass jar. 

• 
• Serve the pickle with rotis, parathas or rice and curry.

 Sending this to Only Mango and Serve it series : Raw

Ready to eat mango pickle

The mango season is coming to an end slowly.Green mangoes are so versatile that you can use them in pickles, preserves, juice concentrates, curries and much more.This easy to go pickle is so quick, so elaborate procedures just make it and have it for lunch :) done!

Rawa Idli- Steamed semolina cakes

Instant(almost!) breakfast idea  = Rawa idlis.I made this on a weekend when i usually run out of dosa batter and everything else.So I decided to try these easy idlis.They were smooth soft and filling.

The secret ingredient to making these idlis is curd/yogurt and a pinch of baking soda/eno fruit salt.You just have to mix it all up and leave it overnight and steam the idlis in the morning.Done!

Since the rawa/semolina is a little bland you have to work on the extra flavouring part and make a nice coconut chutney to accompany it.We all loved it at home.It was super filling too.

I checked a few recipes before i settled on this one.

You need

Roasted rawa/semolina 1 cup

Curd 2 cups + a little water/curd (to get the consistency right)

Salt to taste 

for the seasoning

Oil 1 tablespoon

Mustard seeds 1/2tsp

Channa dal/bengal gram 1tsp

Urad dal/black gram  1/2tsp

Curry leaves 1 sprig chopped finely

Coriander leaves few sprigs chopped finely

Cashew nuts chopped and roasted in ghee few

Grated carrot 2 tablespoon

Ginger grated 1/2 tsp

Grated coconut 1 tablespoon or more as per your taste

Just before steaming the idlis we need to add 1tsp of baking soda/eno fruit salt

• Mix the roasted rawa with the curd and salt and leave it overnight.
• In the morning, heat oil in a pan and add the ingredients for the seasoning one after the other.
• Mix this seasoning into the raw/curd mixture and stir well.
• Grease the idli moulds and then mix the baking soda to the rawa idli batter. 
• Pour spoonfuls of batter into the greased moulds , garnish the idlis with a cashew and few pieces of carrot gratings and place the idli stand into the steamer and cover the vessel and cook for 10-12 minutes or until done.You can use the pressure cooker without the whistle.

• Once cooled, the idlis are ready to be served with coconut chutney.

Sending this to Kids delight @ Cook's job & Spicing your life , Go nuts, Lets cook :Kids special 

Rawa Idli- Steamed semolina cakes

Instant(almost!) breakfast idea  = Rawa idlis.I made this on a weekend when i usually run out of dosa batter and everything else.So I decided to try these easy idlis.They were smooth soft and filling.

Green mango curry for an easy lunch

Are you tired of making an elaborate lunch...try this easy curry and with the mango season still going on, it'll be as easy as it sounds.For a hot summer's day, this works out to be the perfect lunch i want to settle down with.

Green mangoes are really to work with and in the south, we use it in curries, seasoned rice varieties and pickles.This curry I make it with and without the yogurt,either way i love both the versions.

I make this curry whenever I'm not in the mood to make a curry for lunch.You can substitute green mangoes with drumsticks or any soft vegetables like white pumpkins but you need to add a little tamarind to it.

This curry is mildly flavored so a nice spicy fried side dish would go really well with it.I made fried bhindis and some wheel papads for my little one and she enjoyed the lunch with me :)

Preparation time : 10 minutes

You need
Green mango 1 small chopped into cubes
Turmeric powder a pinch
Fenugreek seeds 1/4 tsp
Mustard seeds 1 tsp
Curry leaves 2 sprigs
Dried red chillies 2
Oil (refined oil/coconut oil) 1 tablespoon
Asoefetida a pinch

To grind to a fine paste
Coconut scrapped 2 tablespoon
Garlic pods 2
Green chillies 2
Cumin seeds 1 tsp

• Add the chopped green mango chunks into a deep pan and add salt and turmeric powder and allow it to cook.This should be done in no time.
• Now add the ground coconut paste to this and let the mango chunks cook well in the coconut sauce.
• Check for salt and turn it off.
• For the seasoning : Heat coconut oil (or any oil of your choice), add the mustard seeds, red chillies,curry leaves and asoefetida.
• Pour the seasoning into the curry and heat it for about 2 minutes.

• Yummy tangy mango curry is ready to be served for lunch :)) 

Sending this to Only Mango @ Anu's healthy kitchen, Mango Mania @ the pumpkin farm

Green mango curry for an easy lunch

Are you tired of making an elaborate lunch...try this easy curry and with the mango season still going on, it'll be as easy as it sounds.For a hot summer's day, this works out to be the perfect lunch i want to settle down with.

Green mangoes are really to work with and in the south, we use it in curries, seasoned rice varieties and pickles.This curry I make it with and without the yogurt,either way i love both the versions.

Baby Pizzas - perfect treat for the kiddies

My first MM after my vacation:) I always look forward to MM, getting to know what the magic ingredients are and thinking what to make is really a fun idea.I loved the fun ingredients this month - flour and coriander(leaves/seeds).I have been watching quite a few pizza making shows on tv recently that i definitely knew i was making some bread for the MM but when i looked at my LM i thought it has to be pizzas!A wonderful treat for the kiddies!

This is my first time at making pizzas from scratch which is why i thought making a mini-pizza would be a good idea.It was a hit with my family.Beautiful bite sized pizzas.The potatoes had a beautiful roasted flavour with the garlic cilantro drizzle adding a touch of intense flavors!

I used to think making pizzas was way too tedious and time consuming until i watched on tv, how easy traditional pizza making is.The Italians make pizzas like our chapatis on a daily basis with healthy toppings and not always is cheese included (surprised! me too)

This is such a quick and easy snack and as i just got back from my holidays the fridge is yet to be stocked completely.So i decided to go easy on the toppings: potatoes and garlic cilantro sauce.

You need
for the base:
All purpose flour/maida 2 and half cups
Yeast 1 tblspn
Sugar 1 tablespoon
Salt 1 tsp
Oil 2 tablespoons
Warm water about 1 cup

- Mix all the above ingredients and knead well to make a nice soft dough.When you poke the dough it should bounce back when you've reached that stage grease the dough ball and place it in a well greased bowl.
- Cover the bowl and allow the dough to double in size.This should take about a few hours

For the topping 
Tomato sauce 2-3 tablespoons
Boiled potato 1 medium sized sliced into discs

To drizzle : grind to a course paste

Chilli sauce 1 tsp
Garlic pods 2
Cilantro/coriander leaves a few sprigs
salt to taste
Oil 2 tablespoons

• Once the dough is ready, make small balls out of them and roll them out with your hand not too thin and not too thick.place the spread pizza bases on a greased tray.
• Spread a generous amount of tomato sauce, place a few potato discs and pour a few spoons of the cilantro garlic paste on top.
• Sprinkle some oil around the sides of each pizza and let this rest for an hour.
• Preheat the oven to 220C and push the greased tray with pizzas into the oven and bake for about 20 mins.Until the base is done.

• Yummy baby pizzas are ready to enjoy with some cool lemonade!

Sending this to MM #6,Lets cook:kids special, Fun in the sun, Fast food no Fat food, Kids delight

Baby Pizzas - perfect treat for the kiddies

My first MM after my vacation:) I always look forward to MM, getting to know what the magic ingredients are and thinking what to make is really a fun idea.I loved the fun ingredients this month - flour and coriander(leaves/seeds).I have been watching quite a few pizza making shows on tv recently that i definitely knew i was making some bread for the MM but when i looked at my LM i thought it has to be pizzas!A wonderful treat for the kiddies!

Naan - on tawa

I'm back after a wonderful relaxing vacation!I was definitely missing home and my ever so favourite blog.I really didn't think i'd be able to keep away from it for so long.This Naan on tawa recipe is so easy and turned out pretty good after i had a few not too good experiences with naan.And I had given up on making naan at home until i tried this version!

My earliest memories of dining out are usually always my favourite naan and butter chicken followed by some dessert.Recently the naan passion has moved on to kerala parottas- i have been trying this at home and will definitely share a step by step soon i hope :)

You have to use yeast in this recipe and I agree it would have turned out even better in a grill or oven but I just wanted to try the tawa version which is much easier than using the oven/grill.The secret here lies in covering the naan and cooking it on the griddle/tawa on both sides which puffs up the naan beautifully.

I read two versions here  and here before trying this myself.

You need

All purpose flour/maida 2 and half cups
Yeast 1 tablespoon
Salt 1 tsp
Sugar 1 tbsp
Warm Water 1 cup and more
Oil 1 tbsp

• Place the yeast with sugar and salt in a bowl and pour some warm water and stir well.Leave it undisturbed ( this is a really difficult step if you're rather inquisitive like me i kept peeking in and luckily the yeast didn't ditch me).If the yeast is in good condition(yes i had a few bad/dead yeast too) it will froth up in about 10 minutes or so.
• In a mixing bowl, add the flour and pour the yeast into this and enough warm water and knead into a nice soft dough.
• Add oil and knead some more until the dough pops back when poked.Now grease the dough and leave it covered in a greased bowl.
• The dough will increase in size in about an hour's time.
• Now pinch off balls of dough and roll them out into any shape you fancy.Roll them out a little thick not too thin only then will the naans be soft.
• Heat a tawa/griddle and drop the naan onto this, once it puffs up on one side flip it over and cover the naan and cook the other side until brown spots appear on both sides.
• Repeat for all the remaining dough.

• Grease butter/ghee on the naan and serve hot with any spicy vegetarian gravy or non vegetarian gravy!

Naan - on tawa

I'm back after a wonderful relaxing vacation!I was definitely missing home and my ever so favourite blog.I really didn't think i'd be able to keep away from it for so long.This Naan on tawa recipe is so easy and turned out pretty good after i had a few not too good experiences with naan.And I had given up on making naan at home until i tried this version!