Guest post - Cilantro pesto sauce Pasta

I was really thrilled to see Sapana's request to do a guest post.I have known Sapana through the blogging world for some time now.I just love to see and drool over some of her yummy creations.I am excited to do my 2nd guest post at Sapana's space.

Like what you see ... Hop over to Sapana's to read more about this easy yummy pasta here.

Guest post - Cilantro pesto sauce Pasta

I was really thrilled to see Sapana's request to do a guest post.I have known Sapana through the blogging world for some time now.I just love to see and drool over some of her yummy creations.I am excited to do my 2nd guest post at Sapana's space.

Like what you see ... Hop over to Sapana's to read more about this easy yummy pasta here.

Cabbage Chutney - No coconut Chutney

Idlis are a favourite at my place.My LM loves them she would have them all three meals a day but she needs it with her idli podi no chutney.But we love our chutneys and sambar to go with the healthy idli.

Just saw some cabbage lying in the fridge and thought of trying a chutney which was really nice.

See how thick it is can you tell if doesn't have coconut.Yes this is a no-coconut chutney.I usually add a lot of coconut to our daily food but not adding it in a chutney is definitely a surprise.The cabbage made this chutney really nice and thick not really demanding for coconut to do that part.

You need

Cabbage 1 cup chopped roughly                                                                           

Tomato 1 small                                                                           

Chilli powder 1 tsp                      

Curry leaves few                                                                        

Mustard seeds 1/2 tsp

Oil 1 tsp+1 tsp                       

• Heat oil in a pan, add the oil, add mustard seeds, curry leaves, cabbage and fry until the cabbage has wilted and tender.
• Add the tomato fry well till it mashes.
• Add chilli powder and turn off the heat.
• Allow this to cool and blend in a mixer until smooth.
• Heat oil in a pan, add the second tsp of oil pop few mustard seeds and curry leaves and pour it to the chutney.
• Serve hot with hot idlis.

Enjoy spicy yummy cabbage chutney for breakfast.

Cabbage Chutney - No coconut Chutney

Idlis are a favourite at my place.My LM loves them she would have them all three meals a day but she needs it with her idli podi no chutney.But we love our chutneys and sambar to go with the healthy idli.

Just saw some cabbage lying in the fridge and thought of trying a chutney which was really nice.

Capsicum Scrambled eggs /Egg burji with capsicum

Eggs and bread are one incredible combination.On days when I am super lazy or just fancy having a good lunch I have bread and my favourite egg burji.Try adding a few slices of capsicum it just gives those eggs that incredible flavour I love.

I make this quick side dish for chapathis usually on mondays when I just can't drag myself off the bed.

Scrambled eggs aren't rocket science I know everyone makes them and everyone has their own favourite way to cook eggs.This one I like especially with bread and a tall glass of orange juice for lunch :) I have to be in bed but I'm thinking of egg burji on a toasted slice of bread now.

Preparation time - 15 minutes

Serves one generously

You need

Eggs 1 

Onion 1 medium chopped finely

Tomato 1 small chopped finely

Capsicum a small piece or large as you like chopped finely

Curry leaves 4-5

Cilantro few 

Oil 1 tablespoon

Salt to taste

CHilli powder 1/2 tsp

Mustard seeds 1/2 tsp

• Heat oil in a pan, add mustard seeds,curryleaves, onions saute till transparent.
• Add tomato and cook until done.Next add the capsicum.
• Once the capsicum is tender add salt and chilli powder.
• Break the egg into the pan and stir vigorously until the egg is nice and dry.
• Turn off the heat once the egg is all done.
• Sprinkle chopped cilantro leaves.

Enjoy delicious scrambled eggs with bread :)

Capsicum Scrambled eggs /Egg burji with capsicum

Eggs and bread are one incredible combination.On days when I am super lazy or just fancy having a good lunch I have bread and my favourite egg burji.Try adding a few slices of capsicum it just gives those eggs that incredible flavour I love.

I just won something :)

As much i love to send in entries to Blog events winning it makes it even more special.I don't get much time to blog too much with a toddler on the move.He's just about climbing about everything and so i have to be after him for safety.Us women just love our cookware and when Shweta asked me what i wanted i chose cookware even though bakeware was more tempting. I'm glad i chose cookware because it will be put to good use soon!

When i saw this Cook with white event on Merry Tummy I had just posted my mom's paal kozhukattai recipe which i enjoyed making and we all enjoyed having.So i sent it across and I won this Pigeon Frying pan.Thanks Shweta for choosing me winner and sending me over this cute little frying pan!

These white beauties won that pan - Paal Kozhukattais

Thanks for the certificate Shweta!

I just won something :)

As much i love to send in entries to Blog events winning it makes it even more special.I don't get much time to blog too much with a toddler on the move.He's just about climbing about everything and so i have to be after him for safety.Us women just love our cookware and when Shweta asked me what i wanted i chose cookware even though bakeware was more tempting. I'm glad i chose cookware because it will be put to good use soon!

When i saw this Cook with white event on Merry Tummy I had just posted my mom's paal kozhukattai recipe which i enjoyed making and we all enjoyed having.So i sent it across and I won this Pigeon Frying pan.Thanks Shweta for choosing me winner and sending me over this cute little frying pan!

These white beauties won that pan - Paal Kozhukattais

Thanks for the certificate Shweta!

Its Birthday Party Time Event round up :)

I'd been so busy through the last weeks of october with birthdays and trips that i almost didn't see when October just passed flew by.

I got some really interesting recipes for the first event on my space.

Thanks to all of you for sending in such beautiful kids friendly recipes.Here is a look of all the recipes take a look HERE.

Its Birthday Party Time Event round up :)

I'd been so busy through the last weeks of october with birthdays and trips that i almost didn't see when October just passed flew by.

I got some really interesting recipes for the first event on my space.

Thanks to all of you for sending in such beautiful kids friendly recipes.Here is a look of all the recipes take a look HERE.

Dried peas and soya green curry

Many of us want to get into healthy eating practises reducing oily fried foods, adding more healthier alternatives.Soya is one such thing and we used to buy it a lot often a few years ago and then i got bored of it i guess it never showed up in my kitchen for 4 years.Now again when it did we seem to be liking it a lot more than before.

I don't know what the reason was for disliking it but now i feel its more fresh and the way i cooked it i felt made a huge difference because otherwise these chunks are just like a blob of flesh lying with no taste or texture.

To make this we need

Dried peas half a cup
Soya chunks 20 numbers
Thick yogurt 2 tablespoons
Salt to taste
Garam masala 1 tsp
Onion 1 medium
Tomato 1 small
Jeera/cumin seeds 1 tsp
Oil 2 tsp

To grind to a smooth paste
Coriander leaves a small bunch
Curry leaves few
Green chilli 1
Ginger half an inch piece
Cashew nuts 5 nos

• Heat water in a wide mouthed vessel add salt to this and add the soya chunks to this.Let it cook for 5 minutes turn off the heat.Drain the water and squeeze excess water off the chunks and keep aside.Chop into desired sized pieces.
• Beat the yogurt with a whisk or in a blender and keep aside.
• Soak the dried peas for 1 hour and pressure cook it some salt for 2 whistles.
• Heat oil in a pan,add jeera let it pop then add the onions and tomatoes and cook well until both mash well.
• Add the ground paste and let it come to a boil.Once the raw spices smell goes away.
• Add the chopped chopped soya chunks and cooked dried peas.
• Let the spices coat the chunks and peas well.
• Check for salt and then add the garam masala and let it come a boil.
• Add the beaten yogurt and Turn off the heat.

Yummy green soya chunk and dried peas curry can be served hot with rotis and phulkas.

Dried peas and soya green curry

Many of us want to get into healthy eating practises reducing oily fried foods, adding more healthier alternatives.Soya is one such thing and we used to buy it a lot often a few years ago and then i got bored of it i guess it never showed up in my kitchen for 4 years.Now again when it did we seem to be liking it a lot more than before.

A guest post - Thoothukudi Macroons

Macroons/macaroons are a signature dish in the south indian harbour town of Tuticorin(Thoothukudi).I've had this sweet treat many a times but never ever wanted to try it at home wonder why..Because Anita my school friend was waiting to do a guest post i guess :)

I discovered recently that Anita is a fabulous baker.She's was kind enough to share her recipe for this month's guest post.

 Lets get to the recipe now.

Thoothukudi Macaroon

Ingredients:
Egg whites – 2
Granulated sugar – ¼ cup
Confectioner’s or powdered sugar – ¼ cup
Vanilla extract – ½ tsp
Raw Cashews coarsely ground – ¾ cup

How to make the macaroons:

• Preheat oven to 220 F or 105 C. 
• Sieve the powdered sugar and add it to the granulated sugar. 
• Into an extremely clean and dry stainless steel bowl throw in the two egg whites. Start whipping them up until they reach soft peak stage. 
• Continue whipping while adding the vanilla extract followed by a gradual addition of the sugars until they reach the stiff peak stage. 
• Stop whipping and fold in the broken or coarsely ground cashews gently. The macaroon batter is now ready to be piped. 
• Line a baking sheet or tray with parchment paper, aluminum foil or a non-stick baking mat and pipe the macaroon batter using a piping bag with a tip or a Ziploc bag with a hole cut at the corner. The batter should hold it’s shape.
• Bake in the oven for 1 hr and 15 mins and then turn the oven off and let cool inside for another 15 mins for a crunchy melt in your mouth macaroon. 
• This batter makes about 25 medium sized macaroons. 
• Store the macaroons in an airtight container. 

Enjoy Delicious thoothukudi macroons like her lil angel is licking it :) 

Thank you Anita for the recipe and the beautiful pictures.

Notes:

-  For 1 cup of confectioner's sugar, process 1 cup of regular sugar with 1 tbsp cornstarch. Source: Here

- Baking time would vary with the size of the macroons.

A guest post - Thoothukudi Macroons

Macroons/macaroons are a signature dish in the south indian harbour town of Tuticorin(Thoothukudi).I've had this sweet treat many a times but never ever wanted to try it at home wonder why..Because Anita my school friend was waiting to do a guest post i guess :)

I discovered recently that Anita is a fabulous baker.She's was kind enough to share her recipe for this month's guest post.

MLLA 64 Round

I'm really happy to share with you the wonderful round-up of completely vegetarian legume based dishes.As many of you know Susan of The well seasoned cook started this event and its now successfully being carried on by Lisa Turner of Lisa's Kitchen.I guest hosted it last month and received 19 beautiful entries.
I used a random Number Generator to choose the winner and I got number 14 Swathi's Sweetened flat bread.

Thank you all for the lovely entries.

Here they are for you :

1.Janet's Chick pea curry with fresh dill leaves

2.Harini's Tomato pappu
Chennai,India

3. PJ of Seduce Your Tastebuds Homemade chocolate peanut butter spread
India

Image

4. Mireille's Fenugreek Toor Dal 
Brooklyn, New York

5. Sapana Behl Chana Curry
Delhi , India

 6. Priya Suresh's Butterbeans Masala Sundal

7. Priya Suresh's Soyabean Dosa

8. Priya Suresh's Butterbeans & Coconut Pulao
Paris,France

9. Claire's Vegan Louisiana Red Beans and Rice
Houston, TX

URL:


10. Nilu A's  Tadka Chana Dal
Coimbatore, India

11.  Meena Kumar's Rajma Masala
 California,United States

12. Priya's  Musur Daler Bora (Red Lentil Fritters)
 Bangalore

13. Kalpana's Pidhukumparuppu Sambar/Avarekaalu Sambar
Bangalore

14. Swathi's Boli/Sweet lentil flatbread
Houston, Texas

15. Mireille's Wadilaya Pulusu -
New York

16. Johanna's Easy lentils for tea
Melbourne, Australia

17. Nagashree's Nuchinunde (A homely dish from Karnataka made by steaming seasoned coarse ground lentils)
Seattle, WA

18. Yvonne Kerrigan's Aubergine Dhal with Peshwari Polenta
Cyprus

19. Shaheen's Vegetarian Beetroot Scotch eggs
Wales,UK

Hope you had a fun time enjoying the lovely vegetarian dishes with our star ingredient the legume.

MLLA 64 Round

I'm really happy to share with you the wonderful round-up of completely vegetarian legume based dishes.As many of you know Susan of The well seasoned cook started this event and its now successfully being carried on by Lisa Turner of Lisa's Kitchen.I guest hosted it last month and received 19 beautiful entries.
I used a random Number Generator to choose the winner and I got number 14 Swathi's Sweetened flat bread.

Thank you all for the lovely entries.

Here they are for you :

1.Janet's Chick pea curry with fresh dill leaves

2.Harini's Tomato pappu
Chennai,India

3. PJ of Seduce Your Tastebuds Homemade chocolate peanut butter spread
India

Image

4. Mireille's Fenugreek Toor Dal 
Brooklyn, New York

5. Sapana Behl Chana Curry
Delhi , India

 6. Priya Suresh's Butterbeans Masala Sundal

7. Priya Suresh's Soyabean Dosa

8. Priya Suresh's Butterbeans & Coconut Pulao
Paris,France

9. Claire's Vegan Louisiana Red Beans and Rice
Houston, TX

URL:


10. Nilu A's  Tadka Chana Dal
Coimbatore, India

11.  Meena Kumar's Rajma Masala
 California,United States

12. Priya's  Musur Daler Bora (Red Lentil Fritters)
 Bangalore

13. Kalpana's Pidhukumparuppu Sambar/Avarekaalu Sambar
Bangalore

14. Swathi's Boli/Sweet lentil flatbread
Houston, Texas

15. Mireille's Wadilaya Pulusu -
New York

16. Johanna's Easy lentils for tea
Melbourne, Australia

17. Nagashree's Nuchinunde (A homely dish from Karnataka made by steaming seasoned coarse ground lentils)
Seattle, WA

18. Yvonne Kerrigan's Aubergine Dhal with Peshwari Polenta
Cyprus

19. Shaheen's Vegetarian Beetroot Scotch eggs
Wales,UK

Hope you had a fun time enjoying the lovely vegetarian dishes with our star ingredient the legume.