No bake/Cook - Nutella cookies

Do I even need to ask if anyone loves Nutella. I made this for my LM she licked the nutella and gave me the rest of the stuff.You want a party pleaser this is what you should make!

I am part of JCO Cyber potluck and my partner is Manjula of Desi fiesta this recipe is from her space.Do check out her other interesting dishes!

Into the refrigerator

This is such an easy recipe that theres not much of a recipe :) 

You need

Nutella 

Honey loops

Sprinkles or MnMs/gems

Muffin tray liners

- Add the honey loops in a bowl and add enough nutella to coat all the honey loops.

- Drop spoonfuls of this nutella mixture into muffin liners and set in the refrigerator until they are set.

Yummylicious nutella no bake/cook cookies are ready to be devoured!

No bake/Cook - Nutella cookies

Do I even need to ask if anyone loves Nutella. I made this for my LM she licked the nutella and gave me the rest of the stuff.You want a party pleaser this is what you should make!

Vegetable Kurma/Gravy

Its always chapathis for dinner at my house which gives me more freedom to let my mind run loose to create something new everyday.This is a rich gravy in which I have used a vegetable called Noolkol/Kohlrabi/German turnip. 

Kurmas are a famous side dish here in the south.I was wondering what the difference is between all of them until I discovered that coconut milk based gravies are supposed to be called Kurma.But usually I see coconut based thick gravies being supplied as kurma.

To make this you need

Mixed veg cooked - carrot, beans,peas, noolkol, cauliflower - about 2 cups
Onion 1 large
Tomato 1 large
Ginger garlic paste 2 tsp
Curry leaves 2 sprigs
Mustard seeds 1 tsp
Oil 2 tbsp
Dhaniya/coriander powder 2 tsp
Chilli powder 1 tsp
Turmeric powder 1/4 tsp
Salt to taste
Coriander leaves 2 3 sprigs

To grind to a smooth paste
Whole garam masala spices - cardamoms,cloves,cinnamon sticks -2 each
Fennel seeds/saunf - 1 tsp
Coconut 2 tablespoon
Cashew nuts 5-6

• Chop the vegetables in equal sized cubes and pressure cook with water enough to cover them.Add salt to this.
• Heat oil in a pan, add mustard seeds once they pop add the curryleaves and onions.
• Saute onions until they turn translucent, then add the ginger garlic paste.Saute well until you get a beautiful aroma.
• Add tomato and let all of this mash up well in the heat.
• Add the dhaniya and chilli powders and fry until raw smell goes away.
• Add the vegetables and the water it was cooked it.
• Simmer well until you get the right consistency you're looking for.
• Add the ground paste and allow gravy to boil for 10 mins.
• Turn off the heat and garnish with curry leaves and coriander leaves.

• Rich and creamy gravy is ready too be served with rotis or parotas or just bread!

Vegetable Kurma/Gravy

Its always chapathis for dinner at my house which gives me more freedom to let my mind run loose to create something new everyday.This is a rich gravy in which I have used a vegetable called Noolkol/Kohlrabi/German turnip. 

Spicy Egg kurma

Eggs are always life savers.Apart from the fact that they are tasty in any form they are too versatile too.I love trying to make new dishes with eggs.This is one such gravy that turned out super good!

You need

Hard boiled eggs 2 cut into round slices

Onion 1 large sliced finely

Tomato 2 medium chopped

Curry leaves 2 sprigs
Mustard seeds 1/2 tsp
Fennel/saunf/sombu 1 tsp
Coconut oil 2 tablespoons
Ginger 1 inch piece
Garlic 5-6 pods

Dhaniya powder 1 tsp
Chilli powder 1/2 tsp or more
Green chilli 2nos
To grind to a fine paste
Whole spices - 2 cardamoms and an inch sized piece of cinnamon
Coconut 1 tablespoon
Cashew nuts 5 nos

• In a pan, heat coconut oil, add the fennel seeds and mustard seeds, green chillies once it pops add the curry leaves.
• Add the onions let it saute well until soft.
• Crush the ginger garlic roughly or in a mixer.
• Add tomatoes and let it saute well until you get a smooth gravy mix.
• Add dhaniya powder and chilli powders and cook until raw smell goes away.
• Add salt to taste and turmeric powder.
• Add the eggs.
• Add the ground paste and check for salt again.Spoon gravy over eggs and don't stir anymore.
• After it simmers for 5 minutes turn off the heat.
• Add some curry leaves to garnish.

Spicy egg kurma is ready to be served with any breads,rotis or parottas :)

Spicy Egg kurma

Eggs are always life savers.Apart from the fact that they are tasty in any form they are too versatile too.I love trying to make new dishes with eggs.This is one such gravy that turned out super good!

Chocolate Oreo Shake

Happy Fathers' Day to all the dads and all those who love and adore our dads.Not to forget the dads of our lil ones.Just to see the man in the house manage kids is a pleasure relief all in itself.I made this shake especially for my DH who is an ardent chocolate lover.

We all love chocolates some love them more and all kids adore Oreo.I know there are tons of recipes with Oreo and this is just one simple one i made today because it was just too hot to even think about tea.

Making a shake isn't rocket science, You just need a couple of things and a blender :)

Cold Milk 2 cups + 1 cup water
Condensed milk 1 small tin 90gm
Sugar extra to taste
Oreo cookies 3+ more to serve
Unsweetened Cocoa powder 1 tablespoon(i used Hersheys)

• Just blend everything in the blender.

 To serve - Pour into glasses of your choice and spoon the froth onto each glass and sprinkle Oreo cookies broken in halves and a touch of coffee powder (for the grown ups).Chill before serving.

Enjoy a lovely chocolate overloaded shake :) 

Sending this to Kids delight @ Sizzling Tastebuds  and Valli from Spicing your life , 

Chocolate Oreo Shake

Happy Fathers' Day to all the dads and all those who love and adore our dads.Not to forget the dads of our lil ones.Just to see the man in the house manage kids is a pleasure relief all in itself.I made this shake especially for my DH who is an ardent chocolate lover.

Channa/Chick peas Pulav

My DH told me once they had a super channa biryani at his office lunch.I have seen many recipes online but never had the itch to try it though until recently.Ever since i tried it I make it atleast once a week because its so easy to pack off in lunch boxes and most importantly my LM loves her pulses and chickpeas are her fave!

This is just a quick mix and toss ready to go rice.I feel working with pulses are so easy as much health they can impart too.Suddenly as  I write this I'm thinking if this should be called pulao or biryani?Whats the difference anyone who knows pls let me know.

You can just pack it off with a raita and some fried potato or bhindis and it tastes super good.

You need
Cooked rice 2 cups(basmati or normal rice)
Cooked chick peas 1 cup
Ghee 1 tablespoon
Whole spices - cardamom 3,cloves 4,cinnamon stick 2 small pieces
Fennel seeds/saunf - 1 tsp
Oil 1tablespoon
Onions 1 large
Tomato 2 medium
Ginger 1 inch piece chopped finely
Curry leaves 2 sprigs
Green chilli 1 slit
Coriander powder 1 n half tsp
Sambar powder 1 tsp
Salt to taste
Chopped coriander/cilantro leaves 2 tablespoons

• Heat oil in a pan, add the curry leaves, followed by whole spices, and fennel seeds.
• Now add the green chilli and onions, let this fry well.Then add the ginger and allow to cook well.
• Add the tomato and allow to mash well add some water if needed to make a smooth paste like mix.
• Add the cooked chick peas and let it cook along with the tomato.
• Add the coriander powder and sambar powder along with salt and let it fry well for a minute.
• Add the cooked rice and mix well.
• Sprinkle some chopped coriander leaves just before serving.

• Serve hot with raita and bitter gourd pakodas and papads.

Sending this to MLLA 60 hosted @ One Hot Stove which is Susan's event.

Channa/Chick peas Pulav

My DH told me once they had a super channa biryani at his office lunch.I have seen many recipes online but never had the itch to try it though until recently.Ever since i tried it I make it atleast once a week because its so easy to pack off in lunch boxes and most importantly my LM loves her pulses and chickpeas are her fave!

Bittergourd fritters/Karela pakodas

Most of us detest bitter gourd but almost everyone likes them fried.These are just a different version of fried bitter gourd rings.Try them you'll love them.

I get really happy and gleam with happiness when the clouds come in and its about to rain, especially in dry places such as this when the few drops of rain come down the drenched trees top dancing with new shine make me all the more joyful.As i type this post the skies are darkening and I can hear the rain drops fall on the leaves, the cool winds in my bedroom and scent of wet soil fills my mind and soul.I love the monsoons!

My mom actually told me to try it this way even though i have tasted pavakka pakoda a few years ago from some chips' vendor i never tried it at home.These really turned out good and are a great side dish to any pulav or just plain sambar/rasam and rice.

You need
Bitter gourd 2 medium
Besan/ kadala maav/gram flour 3 tablespoon
Rice flour 2 tsp
Salt to taste
Chilli powder 1 tsp
Chopped curry leaves 2 sprigs
Crushed garlic 2
Water to sprinkle and mix the above
Oil to deep fry

- Wash the bittergourds and cut them into thin rings.Place them in a large mixing bowl, now add the remaining ingredients.
- Sprinkle water little by litte so that the flours evenly coat the rings thinly.Let this rest for about half hour or more.
- Deep fry them and drain them onto kitchen towels.

- Serve hot with pulav and raita.

Bittergourd fritters/Karela pakodas

Most of us detest bitter gourd but almost everyone likes them fried.These are just a different version of fried bitter gourd rings.Try them you'll love them.

Potato and peas curry/Aloo Mattar ki sabji

Happy summer everyone :) I had a fun summer vacation and after that long lazy chilled out break we got back home two days back and we had some earth/mind cooling showers both there and here in Chennai :) I'm always thrilled to see rains they give everyone a refreshing energy to one and all.

As lazy as i am in this cosy rainy weather let me give you this comfort food - aloo matar. This is a very common dish which can be made in various ways I'm sure every household has a recipe.This is the way i do it.I had frozen lots of peas during the winter and to my great surprise it was a great life saver on many an occasion. Just peel the peas off the pod and store it in a zipper bag in the freezer remember not the fridge then the peas will sprout :)(thats healthy too yea)

Keeping a boiled potato like wise in the refrigerator(not freezer) always comes handy.Just store it well covered in a covered container or a zipper bag.

You need 

Boiled Potato 1 big
Fresh Peas 1 cup
Oil 2 tablespoons
Cumin seeds 1 tsp
Onions 1 large
Dhaniya powder/coriander powder 1 tsp
Garam masala powder 1 tsp
Garlic crushed 2 pods
Ginger sliced half an inch piece
Lime juice 1 tsp
Salt to taste

- Heat oil in a saucepan, add cumin seeds let it pop.Add the ginger and garlic and saute well.
- Add the onions and fry until translucent.Add peas and let it cook.
- Add the dry masala spices and let it cook well.
- Add the potato and add enough water to allow the gravy to blend well.
- Once the vegetables have cooked well in the spice gravy turn off the heat.

- Serve hot aloo mattar gravy with rotis. phulkas or naan.Don't forget to sprinkle some lime juice before you serve.

Potato and peas curry/Aloo Mattar ki sabji

Happy summer everyone :) I had a fun summer vacation and after that long lazy chilled out break we got back home two days back and we had some earth/mind cooling showers both there and here in Chennai :) I'm always thrilled to see rains they give everyone a refreshing energy to one and all.