SPICY EGG MASALA 1

Chocolate Cake (Eggless and Butterless)

Hola Everyone !!!

As we are getting in to usher in the New Year ,I wish all my readers a very Happy and Prosperous New Year 2017!!

Dedicating my last post of the year to my Hubby who is celebrating his birthday today.Wishing him a healthy and Prosperous New Year 2017!!!!!!!

This year has been a year of mixed emotions for my family. We have seen success at work, personal losses, kids progressing well to name a few.It has helped me to emerge as a more stronger person with the valuable support of my Family and friends. It has not deterred me from emerging as a more stronger person with a positive outlook and hope.

To celebrate this day I made a simple Chocolate Cake (as hubby and kids dislike fondant or cream cakes) .It has added to our memories of 2016.

Recipe for Chocolate Cake:

Ingredients:

3 Cups of All Purpose Flour (Unbleached)

1 3/4 Cup of Powdered Sugar

2 Cups of  Cold Water

2 Tsp Baking Soda

1/2 Tsp Salt

1/2 Cup Cocoa Powder

2 Tsp White Vinegar

2/3 Cup of Sunflower Oil

1 Tsp Vanilla Essence

Some Slivered Almonds for garnish

Some Choco Chips to garnish

Method:

Pre Heat the Oven at 200 C for 10 mins.Sift all the dry ingredients in a wide Bottom bowl. Make a small well in the center and all the wet ingredients.Mix all the ingredients and ensure there are no lumps.Pour the mixture into a greased baking pan ,garnish with choco chips and slivered almonds and place it in the pre heated oven.Bake for about 25 to 30 mins or until the tooth pick inserted near the center comes out clean.

Serve with any ice cream of your choice or dusted powdered sugar or whipped cream.

Enjoy!!!!!!!!!!!!!!!!!

SPICY EGG MASALA 1

No Bake Dry Fruits Energy Bar

 

Hello Everyone !!!

Wishing all my readers Merry Christmas!!!!!

If you are looking for some natural energy boosters minus the junk here is one such easy recipe which you can whip up in no time .No need to bake or cook. There is natural sweetener without any artificial colours or preservatives. Best way to incorporate these energy bars in your kids diet so that you can keep them away from unhealthy snacking.

You can mix and match the dry fruits of your choice.There are numerous combinations.

My Contribution for #72nd  #Foodiemonday #Bloghop theme #Dryfruits is yummy No Bake dry fruits energy bars.

Ingredients:

1 Cup Dried Figs

1 Cup Pitted Dates

1/2 Cup Cashews

1/2 Cup Almonds

Method:

Mix all the above and pulse in a blender until smooth and dough like. Take a baking tray and place a parchment paper. Spread the mix and flatten it . Freeze it for about an hour or two. Remove from the fridge and cut them into desired shape and size and store it in an air tight container.

PS: You can roast the nuts if you like. I have not roasted them.

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Enjoy this yummy bars with your family, friends and guests this holiday!!!!!!!!!!!!

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Wishing all my readers a very Happy New Year in Advance !!!!!!!!!!!!!

 

SPICY EGG MASALA 1

Avarekalu Akki Puri / Hyacinth Bean Puri

 

Winters season has started in many parts of the world.Winter in India starts  from November  to February. The year’s coldest months are December and January, when temperatures fall.The days are short and the nights are longer.We all love to stay cosy and warm during this season.Weekends are the best as we can pamper ourselves with yummy foods and piping hot Tea / Coffee while we enjoy the cold weather. The part of the world I stay has a humid climate and we hardly have so called winters here.

This week for our 71st #Foodiemonday #Bloghop theme #Wintervegetables my contribution is Avarekalu Akki Puri /Hyacinth bean Puri .One of the yummy dish i have had.

In Karnataka, the hyacinth bean is made into curry , added to upma  and as a flavoring to Akki rotti. Sometimes the outer peel of the seed is taken out and the inner soft part is used in a variety of dishes.Avarekai Festival is celebrated in Bangalore with a wide varieties of dishes made using Avarekai / Hyacinth Beans.One should definitely attned this festival just to know more about this Bean.

 

Recipe for Avarekalu Akki Puri / Hyacinth Bean Puri:

Ingredients:

2 Cups Rice flour

1 Cup boiled hyacinth beans /Avarekalu
1 Tsp chilli powder
1/4 Tsp Hing
Salt to taste

2 Tsp Flax seeds roasted and powdered

Oil for frying

2 Tbsp Sizzling hot oil for the dough.

Method:

Pressure cook Hyacinth beans with some salt upto 2 whistles.

Mix all the dry ingredients above and add the boiled beans to it. Add 2Tbsp  of sizzling hot oil  to the mix. Add salt to taste and slowly add water as required to form a soft dough. Make small balls of the dough.Take a foil and spread it.Smear some oil on it and pat the dough to form a round shape.

Deep fry in oil. Poori are ready and can be served with coconut or peanut chutney.

I love to have them with Peanut Chutney.

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Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!

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SPICY EGG MASALA 1

Choco Chip Butter Cookies

 

As we are getting ready to usher in Christmas this year we can smell Cakes and Cookies everywhere. The festivity has begun with beautiful decorations everywhere.To celebrate this occassion i too baked some simple Choco Chip Butter cookies.Cookies are most commonly baked until crisp or untill they remain soft, but some kinds of cookies are not baked at all. Cookies are made in different ways using an array of ingredients including sugar, spices, chocolate,Choco chip, butter, peanut butter, nuts, or dried fruits.

I love these yummy butter cookies with a hot cup of Tea.Perfect for this cold weather.Easy to bake and perfect gift for your loved ones.

My Contribution for our 70th #Foodiemonday #Bloghop theme #Cookies is this yummy Choco Chip Butter Cookies and these are eggless too.

Recipe for Choco Chip Butter Cookies:

Ingredients:

1Cup =160 Gms

170 Gms Plain Flour (Unbleached)

1/2 Cup Powdered Sugar

3/4  Cup Butter (cold but soft )

1/4 Cup Choco Chip

1 Tbsp Milk

A pinch Of Salt

1 Tsp Vanilla Essence

 

Method:

Sift the flour ,salt and powdered sugar in a wide bowl. Add butter , vanilla essence and mix all the ingredients. Add milk and knead the dough. Shape the dough as a log and cling wrap the log.Refrigerate the dough for about 2 hours.

In the meantime preheat the oven at 180C for about 10 mins. Remove the dough and unwrap. Cut the dough into desired thickness.Place a parchment paper on the baking tray.Arrange  these biscuits on the tray. Decorate with choco chip cookies and bake them in a preheated oven for about 20 to 25 minutes.

Melt in the mouth butter cookies are ready !!!!!!!!!!!!!!!!!!!!

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Enjoy!!!!!!!!!!!!!!!!!!!!!!

SPICY EGG MASALA 1

Sago Uttappam with Spicy Onion Chutney

Breakfast is most important meal of the day. The word literally refers to breaking the fasting period of the prior night.Breakfast vary widely from place to place, but mostly include a carbohydrate-rich food such as grains or cereals, fruit, vegetables, a protein-rich food such as eggs, meat or fish, and a beverage such as tea, coffee, milk, or fruit juice. Coffee, milk, tea, juice, breakfast cereals, pancakes, waffles, sausages, French toast, bacon, sweetened breads, fresh fruits, vegetables, eggs, baked beans, muffins, crumpets and toast with butter, margarine, jam or marmalade are common examples of Western breakfast foods, though a large range of preparations and ingredients are associated with breakfast.Even in India the breakfast varies from state to state. Many people skip breakfast which affects their health. Having a healthy breakfast lowers the risk of cardiovascular diseases and also metabolic disorders.The Sugar levels are usually low in the morning hence breakfast is a mandatory for everyone.

On weekdays our breakfast is mostly bread , cereals ,dosa or idli.Weekends we have an elaborate breakfast.My kids want to have something different every week.

My Contribution for our 69th #Foodiemonday #Bloghop  theme #Southindianbreakfast is Sago Uttappam with Spicy Onion Chutney. South Indian breakfast is so versatile and loved by many.

Recipe for Sago Uttappam with Spicy Onion Chutney:

Ingredients for Onion Chutney:

3 Medium Size Onions chopped

1 Tsp Kashmiri Chilli Powder

1/4 Tsp Hing/ Asafoetida

1/2 Tsp Channa dal

1/2 Tsp Urad dal

1/2 Tsp Mustard

1/2 Lemon Size Tamrind

Salt to taste

Method:

Heat a pan. Add 3 Tsp oil. Once the oil is hot add channa dal, urad dal and hing.Once the dals turn slightly brown add the chopped onions. Once the onions are slightly browned add chilli powder and tamrind. Mix well and roast on medium flame for 5 mins. Allw the mixture to cool . Then grind the mixture to make a fine paste. In the same wok heat a tsp of oil. Add mustard seeds and a pinch of hing along with few curry leaves. Once the mustard seeds splatter switch off the flame and garnish this over the  chutney.

Ingredients for Sago Dosa:

300 ML Idli Batter(Recipe for Idli batter has been posted earlierTri Colour Idli (Made in Microwave))

Handful of Sago (Soaked in 3/4 cup water for 10 mins)

Salt to Taste

Method :

Sago is to be soaked in water for 10 mins. Once done boil the sago in the same water till they become transparent. Once done switch off the stove. Add this mixture to the Idli batter along with salt to taste.

Heat the iron griddle.Rub few drops of oil .Once the griddle is hot pour a cup of batter and lightly spread in circular shape.Add a few drops of oil and cover it . You can see the holes on the top.Once done serve hot with spicy onion chutney. Uttappam has to be slightly thicker than the normal dosa.

Enjoy this yummy and simple Uttapam with Onion Chutney!!!!!!!!!!!!!!!

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SPICY EGG MASALA 1

NOODLE TACOS(FUSION RECIPE)

 

Fusion recipes are always exciting as you get to experiment with different cuisines from around the world. I feel variety is the spice of life.Fusion Cuisines are not categorized according to any one particular  style and have played a vital part in innovation of new recipes.

Our theme for #68th #Foodiemonday #Bloghop theme is #Fusionrecipes. My contribution is a fusion of Mexican ,Chinese,Thai and Indian flavours that will leave you craving for more. My kids loved these yummy Tacos bursting with chinese and Indian flavors.

Recipe for Noodle Tacos:

Ingredients:

2 Pkts Maggie Noodles (cook as per instructions)

4 Multigrain Tortillas

1 Medium Green bell Pepper cut length wise

1 Medium Carrot grated

1/4 Green Cabbage shredded

4 Green Chillis

1.5 Table Spoon Chings Chilli Sauce

1/2 Tsp Dynamite Chilli Sauce

1/2 Tsp Sriracha Sauce

2 Sachets Maggie Masala

1/4 Tsp Rice Vinegar

1/2 Cup finely chopped Spring Onions

1 Tsp Oil

Method:

Cook Noodles as per instructions on the packet. Heat a wok. Add oil. Once the oil is hot add half of the veggies (except green chillies)and toss on high flame to retain the crunchiness. Add all the sauces ,rice vinegar  and mix well.Add the maggie masala and mix well.Once the masala blends well with the veggies add the boiled noodles and mix well. Keep it on medium flame for 5 mins and switch off the flame.

Take a small pan. Add a few drops of oil and shallow fry the green chilles with some salt.

Slightly warm the multigrain tortillas. Place the tortilla on a plate. Add some shredded cabbage and carrots.Place 2 Tbsp of noodle mix. Garnish with some spring onions and shallow fried green chilli.Add more chilli sauce if you want and serve .

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Enjoy these yummy Noodle Tacos!!!!!!!!!

SPICY EGG MASALA 1

Mughlai Egg Curry

 

 

The Mughal cuisine is strongly influenced by Central Asian cuisine, the region where the Turco-Mongol Mughal rulers originally hailed from, and it has in turn strongly influenced the regional cuisines of modern India, Pakistan and Bangladesh.This cuisine has stood with time.The taste of Mughlai cuisine varies from extremely mild to spicy, and are often associated with a distinctive aroma and the taste of ground and whole spices, dry fruits and nuts. Mughals were known for their  style and splendour.  Mughlai recipes are rich in fat, carbohydrates and proteins.Vegetarians can substitute Paneer /Mushrooms for the meat. There are many exotic recipes to suit the vegetarian palate too.

Our 67th  #Foodiemonday #Bloghop theme is #Mughlai Cuisine and my contribution is Mughlai Egg curry that is so rich in taste .

Recipe for Mughlai Egg Curry:

Ingredients:

4 Hard boiled Eggs

4 Medium Size Onions finely chopped

1 Cup thick yogurt

1.5 Tbsp desiccated Coconut Powder

2 Tbsp Cashew Powder

1 Tsp Ginger Paste

1Tsp Garlic Paste

1 Tsp Red Chilli powder

1 Tsp Garam Masala

1 Tsp Cumin

220 Gms Tomato Puree

2 Tbsp  deep fried  crisp Onions

1 Tsp Finely chopped green chillies

1/2 cup finely chopped fresh coriander

Oil

Salt to taste

Method:

Remove the shell of the eggs and shallow fry in tsp oil until the sides turn golden brown. Poke them using a fork .Once done keep them aside. In a big bowl mix thick curd,ginger and garlic paste,red chilli powder, garam masala, chopped green chillies , fresh coriander , 1tbsp fried onions and salt to taste.Add the shallow fried eggs  (at room temperature) to this mixture and allow it to rest for 30 mins.

In the meantime , heat a wok. Add 4 Tsp oil. Add the cumin seeds. Now add the finely chopped onions and roast on medium flame until they turn translucent. Add tomato puree and let it simmer for 5 mins on medium flame. Once done add the curd mixture with eggs , cashew powder, coconut powder and mix well.Add 1/4 glass water (add more water if you want)and salt as per taste. Let it simmer until the oil starts to leave the sides of the wok.Switch off the flame.

Garnish with fresh coriander, cashew powder and fried onions and serve with Piping hot rice or Rotis.

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Enjoy!!!!!!!!!!!!!!!!!!!!!!!

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SPICY EGG MASALA 1

Black Bean Enchiladas

An enchilada is a corn tortilla rolled around a filling and covered with some chilli sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables etc. There are many varieties of Fillings and Sauce.We can get creative with our imagination to suit our Palate. Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back to the ancient Civilization.Mexican Cuisine is so versatile with so many varieties ranging from  tacos burritos and fajitas to regional specialties.

Enchilada is one of the easiest and yummiest recipe. Today i am sharing with an easy and yummy recipe.

Our 66th #Foodiemonday  #Bloghop Theme is #Enchilada and my contribution is Black bean Enchiladas.

Recipe for Black Bean Enchiladas:

Ingredients :

4 Multigrain Tortillas

1 Cup Boiled Black Beans

1 Cup Fren Corn Kernels

1/2 Cup Red Bell Pepper chopped

1/2 Cup Yellow Bell Pepper chopped

220 ML Tomato Puree

1.5 Tsp Dynamite Chilli Sauce(Increase or decrease  as per your requirement)

Salt to taste

1 Tbsp Olive Oil

1/2 Tsp Pepper Powder

1/2 Cup Cheddar Cheese

1/2 Cup Mozzarella Cheese

1/4 Cup Spring Onion Finely Chopped

Method:

Take a bowl and mix corn, boiled black bean, chopped bell peppers (red and yellow) ,Olive oil,pepper powder ,salt and cheese (use 1/4 th portion of both the cheese) half of the chopped spring onion and keep it aside.

In another bowl add Tomato Puree, Left over water from the boiled beans, dynamite chilli sauce and salt to taste and mix well.

Take a baking dish. Pour enough Enchilada sauce and coat the bottom of the baking dish

Heat a girdle and warm the tortillas.Place a tortilla on  a plate.Add the filling generously and roll the tortillas. Place the rolled tortillas in the baking dish. Repeat the process for the balance tortillas.Once all the rolled tortillas are placed in the baking dish, top it up with leftover filling if any, enchilada sauce and sprinkle balance cheese.

Preheat the oven at 180C for 10 mins. Place the Baking dish in the pre heated oven and bake for 20 mins. Once done sprinkle the chopped spring onions and serve.

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Enjoy!!!!!!!!!!!!!!!!!!!

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SPICY EGG MASALA 1

SPINACH AND MACARONI SOUP(DAIRY FREE)

Warm soups are soul comfort food during the cold winters. Soups are of two types Clear Soup and Thick Soup.There are different varieties of soups.On some lazy weekends I love to have warm soups that is a complete yummy and nourishing meal in itself.Today i will be sharing a healthy and yummy recipe which be prepared in just 20 to 25 minutes.This is one of the healthy soups.

My contribution to our 65th #Foodiemonday #Bloghop Theme  #Soups is this yummy Spinach and Macaroni Soup.This is dairy free, yet so creamy and yummy.

Ingredients:

300 Gms Fresh Spinach (washed and roughly chopped -i have used the stems too)

1 Medium Size Potato peeled and finely chopped

1 Onion medium sized chopped

1 Garlic clove crushed

1 Tsp Black Pepper Corns

1 Tsp Olive Oil

Some Red Chilli flakes for garnish

Salt to taste

1/2 Cup Macaroni cooked as per the instructions on the packet

Croutons:

I have used Store bought Sprouted extra fine Grain bread. Remove the sides of the bread slice. Cut it into pcs and roast it on a pan with just one tsp oil. I have not used oil to deep fry .It is completely your choice if you want to fry.

Method:

Take a heavy bottom pan , warm the olive oil on medium flame.Add pepper corns and slightly roast . Crush the garlic . Add the crushed garlic ,chopped onion and cook until the onions turn golden brown.

Once done add the roughly chopped Spinach and finely chopped potatoes.Keep stirring until the veggies are lightly roasted.Add about 180 ml water.Do not add more water as the soup will not be creamy then.Let it cook for about 20 mins. You can add more water if you feel the potatoes are uncooked.The Potatoes were cooked and i have not added extra water.

Allow it to cool. Blend it to a thick creamy paste in a blender. You can water if you feel the soup is thick.You may adjust the consistency as per your taste.

Add the boiled Macaroni to this nice creamy Soup. Sprinkle some salt as per taste. Garnish with Chilli flakes and croutons and serve warm.

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Enjoy !!!!!!!!!!!!!

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SPICY EGG MASALA 1

MIX VEGGIE SOUP

Autumn or Fall is the season of the year between summer and winter, during which the weather becomes cooler and many plants become dormant, extending in the Northern Hemisphere from the autumnal equinox to the winter solstice and popularly considered to include the months of September, October, and November.While most foods are harvested during the autumn, foods particularly associated with the season include pumpkins (which are integral parts of both Thanksgiving and Halloween) and apples, which are used to make the seasonal beverage apple cider.

As a part of our 64th #Foodiemonday #Bloghop theme #FallRecipes my contribution is this yummy Mix Veggie Soup which is perfect for this weather.

Recipe for Mix Veggie Soup:

100 Gms Butternut Squash cut into pcs

8 Brussel Sprouts cut into halves

50 Gms Enoki Mushrooms

2 Tsp Roasted Sunflower Seeds

1/4 Tsp Coarsely Ground Pepper Powder

Salt to taste

4 Pcs of thinly Sliced Baby Radish

1/4 Tsp Chilli Flakes

1/2 Tsp Oil

Recipe:

Peel the Butternut Squash and cut it into pcs. Take a heavy bottom pan and add 1/2 cup of water. Throw in the Squash pcs and let it cook on medium flame for 15 to 20 mins  .Once done allow it to cool . Blend  it  into fine paste. Keep it aside.

Take a wok. Add 1/2 tsp of oil. Throw in the chopped brussel sprouts and Enoki mushrooms. Add the chilli flakes and coarsely ground pepper powder and roast it on medium flame. Do not overcook. I love crunchy brussel sprouts.Add salt and mix well.Keep it aside.

Pout the squash mixture in a soup bowl.Garnish with roasted brussel sprouts and enoki mushroom mixture.Garnish with roasted sunflower seeds and diced baby radish.

Enjoy this yummy and healthy soup at the comfort of your home while you enjoy this beautiful weather.

Enjoy!!!!!!!!!!!!!!

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