BELL PEPPER (CAPSICUM) RICE

This entry goes to Blog hop wednesdays week 3 hosted byRadhika.I enjoy this because she has alloted a partner from whom we have to prepare a dish.This time I am paired withVardini-Zesty palette.Her blog is wonderful and the dishes are so tempting.I have tried many of the dishes but posting Bellpepper rice.
INGREDIENTS:
Rice-1cup
Capsicum-2
Oil-2tsp
Mustard-1/2tsp
Uraddhall-1tsp
Chanadhall-1tsp
Cashews-1tsp
Peanuts-1tsp
Red chillies-2
Salt to taste
Coconut-1tsp
Curry leaves few
Lemon juice-1tsp

TO GRIND:
Urad dhall-2tsp
Redchillies-4
Coriander seeds-2tsp
Cumin seeds-1tsp
Chana dhall-2tsp
Cinnamon -small piece

METHOD:
Wash the rice and cook it well such that they are separate.
Fry all the ingredients under grind and powder them.
Take a kadai,add the oil,mustard,let it splutter and add the urad dhal,chanadal,peanuts,cashew nuts.and redchillies
Slice the bell pepper in to small pieces,add it to the oil and fry them well,add the coconut
Add salt ,lemon juice and mix the rice.
Spicy and aromatic capsicum rice is ready!!!!!

MICROWAVE COCONUT THUVAYAL

Today is the last day of BM#8Round2 Day7.It was fun watching so many recipes and posting the comments to them.Here goes the recipe:
INGREDIENTS:
Coconut scraping-1cup
Urad dhall-1/2 cup
Asafotida-1/2 tsp
Redchillies-4
Tamrind paste-1/2tsp
Oil-1/2tsp
Salt as required

oil,urad dhall,asafotida and chillies

coconut before frying

METHOD:Take the oil,urad dhall, asafotida and redchillies in a micro safe vessel.
Heat it for 2 minutes.
Add the coconut and heat for 1/2 minute.
Grind it by adding the tamrind paste,saltin to a smooth one.
Spicy thuvayal is ready!!!!!

MICROWAVE YAM CURRY

The days are flying and we have come to BM#8 Round2Day6.The theme is microwave cooking.
Here goes the recipe:
Yam(cut in to small pieces)-2cups
Water-2cups
Oil-2tsp
Mustard seeds-1tsp
Urad dhall-1tsp
Chilly powder-1tsp
Salt as required
Turmeric powder-1/2 tsp

Before boiling

oil and mustard,and urad dhall

Before frying

Final curry!!!

METHOD:
Place the yam pieces in a micro safe vessel,add water and boil it for 10 minutes or until it is soft.
Add salt and turmeric towards the end ie 8th minute
Take a small micro safe dish,add one tsp of oil,add mustard and urad dhall,microwave in high for 1minute and 20 sec
Transfer this in to a micro safe plate ,add the yam pieces after filtering the water.
Add the chilly powder and heat it on high for 10 minutes.
Avery nice crispy curry is readty!!!!!

MICROWAVE CORIANDER_PEAS BIRYANI

Here goes my post for the BM#8 Round2 Day5.For the past four days my theme was cooking with out fire and for the rest of the three days it is Microwave cooking
Today's Recipe:
INGREDIENTS:
Rice-1cup
Peas-1cup

TOGRIND:
Coriander-1cup
Onion-1
Tomato-1
Greenchillies-2
Ginger paste-1tsp
Cinnamonpowder-1/2tsp
Cloves-2
Cardamom-1
Water-3cups
salt totaste
Nuts to garnish
Oil-2tbsp
Cuminseeds-1tsp

to grind

oil and cumin

after adding the ground masala

METHOD:
Soak the rice for 1 hour.
Take a microsafe dish,add oil and cumin ,heat it on high for one minute.
Slice the onions and add it to this and microwave for one minute.
Grind all the ingredients mentioned and add this ground paste to this.
Microwave for 11/2 minutes
Add the soaked rice and water, heat it for nearly 20 minutes till done.Now add the salt and garnish with nuts.
Aromatic microwave  biryani is ready!!!!!!

PAPAYA_PUNCH

This is for the day4 BM#8 Round 2.The theme is cooking with out fire.I saw Radhika's post on this and wanted to do it soon but with a slight variation.Here goes the recipe:

INGREDIENTS:
Papaya pieces-1cup
Dates-4
Honey-3tbsp
Lemon juice -1tsp
Salt a pinch
Water
METHOD:
First soak the dates in water for sometime.when it is soft,load it in to a blender and pulse it for a minute and then add the rest of the ingredients till they are smooth.Transfer it in to a glass with some ice cubes.Healthy punch is ready!!!!If needed you can add some jaggery or sugar.
This also goes to Kids delight no fire cookingand spicing your life kids delight wholesome breakfast.

This entry also goes to Sizzling tastebuds hosting vrat ka khana special.This drink will fill the stomach as well as give us all the energy needed during fasting.

CUCUMBER-BUTTERMILK

As I had been to Tirupati yesterday,I was unable to post for day 2.Hence I am posting day2&3 together.Darshan was excellent.Those who have not tried by IRCTC may do so.He took us directly to vaikuntam complex.It took just half an hour for Darshan.We left bySapthagiri express and the Darshan including Thiruchannur was over by two thirty.We had to wait for the train which was at 5.30p.m. and back home by 10oclock.This entry goes to BM#8 Round2  Day3.
Here goes the recipe :
INGREDIENTS:
Cucumber-1
Butter milk-1cup
Greenchilly-1
coriander-few
Chat masala-1/2tsp
salt as reqd.

METHOD:
Cut the cucumber in to small pieces .
Take all the ingredients in a blender and pulse till you get a smooth texture.
Healthy and thirst quenching drink is ready!!!!!.

DRY FRUIT CAKE

This is my entry for BM#8 Round2 and Day2.The theme is cooking with out fire.The recipe is some what similar to harini's Mixed nut No cook cake.I made some variations .Here goes the recipe:
INGREDIENTS:
Almonds-1cup
Walnut-1cup
Dry coconut -1cup
Cardamom-4
Milk powder-1cup
Sugar-3/4cup
Milk-2tbsp

METHOD:
Take all the ingredients except milk and milkpowder in a blender and pulse it to coarse powder
Transfer it into a dish,Mi9x the milk powder and add drops of milk to make it into a paste.
Spred it on a greased thali'
Freeze it for one hour.
Delicious burfis are ready.
As we all know dry fruits are very good for the health for young and all age groups.
Children will refuse to eat dry fruits but will love to eat burfis.

CARROT- POMEGRANATE SALAD

I am very happy to take part in the BM#8Group2Day1. Thank you Srivalli for hosting this Blogging marathon.I went out of station last week,So opted this week.But saw all the entries It was excellent!!!!My theme is cooking with out fire for four days and three days Microwave cooking.Since I am off to Tirupati by IRCTC one day tour tomorrow,I shall post two entries on thursday.
Here goes the simple recipe:
INGREDIENTS:
Carrot(Shredded)-1cup
Pomegranate pulp-1/2cup
Coriander-for garnishing
Lime-1/2
Salt to taste
Chat masala-1/2 tsp
Green chilly-1

METHOD:
Mix the shredded carrot with salt,chat masala.
Arrange it on a plate.Now spread the pomegrante pulp in the centreand the coriander surrounding it.
Squeeze the lime over it.
Colourful and Healthy salad is ready.
Children will love it.It is good for all age groups ascarrot is very good for eyes and pomegranate is a very good antixidant.

This entry also goes toSizzling tastebuds:Hli-carrots

PAV_BHAJI

This entry goes to potluckparty-friday-4 hosted by vatsalablogspot.com.
Here goes the recipe:
INGREDIENTS:
Potato-2
Carrot-1
Bell pepper-1
Peas-1/2cup
Cauliflower-1/2cup
Tomatoes-3
Onion-1
Salt to taste
Butter2tbsp
Cumin seeds-1tsp
Pavbhaji masala-2tsp
Chilly powder-1/2tsp
Ginger paste-1/2tsp
Coriander few for garnishing

METHOD:
Slice the onion into fine pieces.
Take a kadai add butter,cumin seeds and fry the onions .
Add the all the masalas and fry for a minute.
Cut the tomatoes into small pieces and fry them next.
Add the bellpepper(cut finely).Fry for sometime.
Now add the potatoes,carrots,cauliflower and peas.
Let it cook and then smash it slowly.
Very aromatic Pavbhaji is ready.
Serve it with toasted pav.

This entry also goes to breakfast club-Scrumptious sally

INSTANT DHOKLA

This is the second week of our" Blog hop wednesday" week-2.I am paired with Santosh's kitchen.The blog is beautiful with so many recipes.I tried some from it already and posting one among it.Here goes the recipe:
INGREDIENTS:
Besan-1/2cup

Curd-1cup
Suji(Rawa)-1/3cup
salt to taste
Eno salt-1packet
For tempering:
OIl-1tsp
Mustard seeds-1tsp
Jeera-1tsp
Curry leaves few
Greenchillies-2
Coriander few
Lemon juice-1tsp
Water1/2cup
Sugar-1tsp

METHOD:
Mix the besan,suji and curd.
Add salt,sugar  and the eno salt
Spread it on a idly mould.
Steam it for 10 minutes and cool it
Cut it into half .
Take a kadai,add oil and mustard.
When it splutters,add the greenchillies,curry leaves,coriander.
Add the lemon juice with some water to it.
This makes the dhokla to remain soft.
Serve it with some mint chutney.

This entry also goes to  scrumptious breakfast event too.

WALNUTS-OATS COOKIES

This entry I am sending to WWC-Oats in baking.I will also link to Sanjeeta's announcement.It is very healthy.
Here goes the recipe:
INGREDIENTS:
Oats-3/4 cup
Wheat flour-1cup
Walnuts(coarsely powdered)-1cup
Sugar-1cup
Oil-1/4cup
Cinnamon powder-1/4tsp
Vanilla essence-1/2tsp
Cooking soda-1/2tsp
Milk-1to2 tsp

METHOD:
Mix all the dry ingredients.
Powder the sugar , add it to the oil and mix well.
Now mix all together to make a dough with little milk.
Shape it to any desired shape and arrange it on the baking tray.
Bake it (Used a convection mode) for 20 minutes at 200degrees and 5 minutes in180 degrees.
Crispy,yummy cookies are ready.

PANCH LEGUME CURRY

This entry goes to Radhika's " Subzis for  rotis".and MLLA38 and also linking to Susan's page
Here goes the recipe:
Whole green gram dhall-1/4cup
Black eyed beans-1/4cup
Rajma-1/4cup
Dried green peas-1/4cup
Groundnut-1/4cup
Tomato(Chopped and pureed)-1cup
Turmericpowder-1/2tsp
Redchilly powder-1tsp
Cumin powder-1tsp
Coriander powder-1tsp
Coriander to garnish
Oil-2tsp
Cumin seeds-1tsp
Salt as required

METHOD:
Soak all the dhalls for 4-5 hrs.
Pressure cook them till they are soft.
In a kadai add the oil, cumin seeds and let it splutter.Add the tomatoes and fry till the oil seperates.
Mix all the dry ingredients to it and fry for a minute.
Now add the cooked dhalls and salt,Let it simmer for 10 minutes.
Garnish with coriander
Delicious dhall is ready.

This entry alos  goes to Iftar nights hosted by Jabeen's corner