Pav Bhajii - 150th Post! Thanks to all readers of this blog.

This is my 150th post. I would like to sincerely thank all my blog readers for your comments and encouragement. Eat healthy and be happy!

Ingredients:

Mixed vegetables - 1 cup (carrot, beans, peas, potato, capsicum)

Butter - 2 tsp ( for garnishing)

Onion - 1 medium

Tomatoes - 4 medium

Cumin - 1 tsp

Green chillies - 7-8 (acc to ur spice level)

Ginger-garlic paste - 1 tsp

Coriander leaves - for garnishing

Turmeric powder - a pinch

Chilli powder - 2 tsp

Coriander powder - 6 tsp

Curry powder - 1 tsp

Garam masala - 1/2 tsp

Fennel seed powder - 1 tsp

Hing - 1/2 tsp

Oil - 1 tbspn

Salt to taste

Method:

Pressure cook all vegetables with salt and green chillies. Let it cool. mash the veggies and keep aside.

Heat oil in a pan add cumin seeds once it start to splutter add chopped onions, capsicum and fry till light brown.

Add ginger-garlic paste, turmeric powder and fry till golden brown color.

Now add tomatoes and cook for 5 min then add turmeric powder, chilli powder, coriander powder, curry powder, garam masala, salt and cook till it leaves oil from sides.

Add the mashed vegetables and mix well. Bring to boil till it becomes thick.

Garnish with butter.

Slit the bread and toast it with butter.

Serve bhajii with chopped onion, coriander leaves and lemon.

Potato Peas Kurma And Award

Ingredients:

Potato - 4-5

Peas - 1 cup ( I used frozen peas)

Cloves - 2

Cinnamon - 1 inch

Bay leaf - 2

Fennel seeds - 1 tsp

Cumin seeds - 1/2 tsp

Onion - 1 medium

Mint leaves - 5-6

Green chillies - 2 slited

Tomato - 1 medium

Turmeric powder - 1/4 tsp

Chilly powder - 1 tsp

Coriander powder - 2 tsp

Garam masala - 1 tsp

Coconut milk - 1/2 cup

Coriander leaves - for garnishing

Salt to taste

Method:

Boil potatoes cut into cubes and keep aside.

Heat oil add bay leaf, cloves, cinnamon, fennel seeds, cumin seeds once it start to splutter add onion and fry till light brown.

Now add mint leaves, green chillies and tomato and fry for 5 min.

Then add turmeric powder, chilli powder, coriander powder, garam masala and cook till raw smell goes off.

Now add boiled potatoes, peas, salt, water and boil it for 10-15 min. Add coconut milk and mix well.

Finally garnish with coriander leaves.

Serve with rice, chapati or idiyappam.

Now comes Award

Priya of Priyas Recipes have shared this beautiful award.. I am so happy to receive this award. Thank you so much Priya.. I would love to share this award to all my blogger friends..

Hot Samosas

Ingredients:

For dough:

All purpose flour (wheat) - 1 cup

Sooji - 1/4 cup

Warm water

Salt to taste

Oil

For filling:

Potatoes - 4

Onion - 1 medium

Tomato - 1 medium

Turmeric powder - a pinch

Chilly powder - 2 tsp

Coriander powder - 1 tsp

Garam masala - 1/2 tsp

Curry powder - 1/2 tsp

Mustard seeds - 1/4 tsp

Urad dal - 1/4 tsp

Coriander leaves - for garnishing

Salt to taste

Method:

For dough:

Mix the flour, sooji, salt, and oil together to make a smooth dough. Knead the dough for about 4-5 min to make smooth.

Set the dough aside and cover it with plastic food wrap. Let the dough sit for 20-25 min.

For filling:

Boil potatoes in pressure cooker for 2 whistles. let it cool. Remove the skin and mash well.

Heat oil add mustard seeds, urad dal, onion and fry till onion turns light brown color.

Now add tomato and cook till becomes soft. Add turmeric powder, chilly powder, coriander powder, garam masala, curry powder, salt and cook till it leaves oil from sides.

Now add mashed potatoes and mix well and cook for 6-7 min. Turn off heat.

Garnish with coriander leaves.

Making samosa

Divide the dough into 4 equal parts and make into balls.

Roll each ball into circles and cut each circle in half. Put a tablespoon of filling in the center and fold it to triangle.

Heat oil in a wok and deep fry the samosa till it becomes light brown on both the sides.

Serve hot with coriander chutney or tomato ketchup.

HAPPY PONGAL

ScrapU

"Wish you all a very happy pongal"

Erissery - Yellow Pumpkin Curry Kerala Style

Ingredients:

Pumpkin - 2 cups

Grated coconut - 2 tbsp ( I used frozen)

Cumin - 1 tsp

Green chillies - 4-5

Turmeric powder - 1/4 tsp

For tempering:

Mustard seeds - 1 tsp

Urad dal - 1/4 tsp

Shallots - 4-5

Grated coconut - 1 tbsp

Dry red chillies - 1-2

Coconut oil - 2 tsp

Method:

Boil the pumpkin with salt and turmeric powder until soft. Keep aside.

Grind coconut, greenchillies, cumin seeds with little water then add this to pumpkin and cook on low flame.

Add water if the curry is too thick. Cook until desired consistency is reached. Add salt and keep aside.

Heat oil in a pan add mustard seeds, urad dal, dry red chillies and shallots. Fry until the shallots turn transparent. Pour directly over the cooked pumpkin curry.

Now heat 1 tsp of oil in a same pan add coconut and fry till it turns crispy and golden brown. Mix this into the curry.

Serve hot with rice and little ghee.

Breakfast Special- Veggie Omelette

Veggie Omelette

Ingredients:

Egg - 1 Whole egg & 1/4 cup egg white

Onion - 1/4 medium sliced

Mushroom - 1/4 cup

Capsicum - few pieces

Cheese - grated or sliced

Coriander leaves - 2-3 sprigs

Green onions - 2-3

Black pepper powder - 1/2 tsp

Extra virgin olive oil - 2 tsp

Salt to taste

Method:

Beat the egg well using egg beater or fork. Then add salt and black pepper powder.

Now add all veggies ( onion, Mushroom, capsicum

,coriander leaves, green onions) and mix well.

Bring a pan to high heat and apply little oil and pour the egg mixture.

Then add cheese and cover it with lid. cook in low flame for 5-10 min till it turns light brown on both the sides.

Serve hot.

Mango Morkozhambhu And An Award

Ingredients:

Ripe Mango - 1 or 2

Curd - 1 cup

Toor dal - 1 tsp

Rice - 1 tsp

Green chillies - 3-4 (acc to ur spice level)

Coconut - 1 tbsp

Jeera - 1 tsp

Salt to taste

For Tempering:

Mustard seeds - 1 tsp

Jeera - 1/2 tsp

Dry red chillies - 2

Coconut oil - 1 tsp ( can use any oil)

Method:

Soak toor dal and rice in warm water for 10-15 min.

Beat the curd well and keep aside.

Heat a pan with little water and add mango pieces and boil it for 5-10 min and keep aside.

Grind toor dal, rice, cumin seeds, coconut, green chillies into a fine paste.

Heat oil in a pan add the grounded paste and fry it till the raw smell goes off.

Now add mango pieces and mix well then add curd, salt and cook for 10 min. Turn off heat.

Finally heat coconut oil add mustard seeds, cumin seeds, dry red chillies once it start to splutter pour this in morkolambhu.

Serve hot with rice.

I thank Aruna of VEGGIE PARADISE..... for passing this award.. I am very happy and thank you so much.. I like to pass it to all my blogger friends..