Bhindi-ki-sabji / lady's finger masala / Okra-ki-sabji

            This is one sabji any indian from north would die for. People in the south of india are not much interested in dry vegetable masala for roti/naan/pulka(unless they are interested  in north style cooking). Been brought up in sowcarpet area, this sabji is my favorite too. For me the best food couple will be Warm roti's with a spread of ghee on it and bhindi-ki-sabji..ohhhhh yummmmm...its super easy like our upperi or poriyal.

Ingredients:

Lady's finger             -    4 cups (chopped to a inch size)
Jeerakam                 -    1-1/2 teaspoon
Onion                       -    1 cup (Finely chopped)

Tomato                     -    2 tablespoon(Finely chopped)

Turmeric powder       -    1/4 teaspoon
Chilli powder             -    1-1/2 teaspoon
Coriander powder      -    1-1/2 tablespoon
Salt                         -    to taste
Oil                           -    3 tablespoon

Method:

• Heat the oil,add jeerakam(allow to splatter),add onions saute until they are transparent and light brown.
• Add lady's finger, required salt and saute till the greasy texture goes.(other option is to saute lady's finger in a separate pan with no oil to remove the greasy texture and mix with onions)
• Add Turmeric powder, chilli powder, coriander powder - saute for 3 minutes.
• Add chopped tomatoes and saute for 5 min.
• Serve them with hot Roti/Pulka.

Heat the oil,add jeerakam(allow to splatter),add onions saute until they are transparent and light brown.

Add lady's finger, required salt and saute till the greasy texture goes.

Add Turmeric powder, chilli powder, coriander powder - saute for 3 minutes.

Add chopped tomatoes and saute for 5 min.

All ready to serve with hot Roti's

Also happy to link this to Cooking with Green event by Savorindian
http://savorindian.blogspot.com/2013/12/event-announcement-cooking-with-green.html

Butter Biscuits / Nan khatai / Simple Eggless cookies

       

               I got this recipe from divya's recipes - Thank you divya. With little changes i baked them for the first time and my husband fell in love with this cookie. This time i am baking specially to treat our parents in india...yes am leaving for my vacation :). so packed more for my hubby and some for our parents. i cant wait to share it...

               Today when i was almost done with baking them i had my friend dropping in. i served her some fresh hot one's from oven. she was so happy tasting them and told me that it tasted just like the biscuits she purchases from a indian store. when i told her the ingredients and method she got super excited. i also got her call same evening saying that she made them right away when she reached home. how could i not share something for which i got recognition :).

Ingredients:

All purpose flour(unbleached)/Maida  -  2 cups
Sugar - 1 cup
Butter - 1 cup or (2 sticks/16 tablespoon)
Salt  - 1/4 teaspoon
Baking soda - one pinch (extremely avoidable)
Cardamon - 2 no's

(i used double measurement of the above ingredients for more cookies)

Method:

• Pre-heat the oven at 350'C for 5 minutes. 
• Set the cookie tray ready with foil paper/parchment paper
• Powder 1 cup sugar with cardamon in a mixer(It might be almost 1-1/2 cup when powdered)
• Mix Flour,Salt,Powdered Sugar,Baking soda in a bowl
• Add butter and make a dough (the dough will not be like chappathi batter,but it will bind well)
• Roll them to mini balls and arrange them with a inch space on your cookie tray.
• Place the tray on the middle rack of your oven and Bake them for 15 minutes or until the bottom is light brown.(it might be lesser time as it depends from oven to oven.make sure to check the bottom of your cookie after 10 minutes).
• Serve or gift them for your special one's

Mix Flour,Salt,Powdered Sugar,Baking soda in a bowl

Add butter and make a dough 

Roll them to mini balls and arrange them with a inch space on your cookie tray

Note:

• Refrigerate cookie dough for half-n-hour so that the ingredients get set. This is a optional process. i did try that method when i baked them this time.
• If you are unable to roll them to balls then it means butter is not fully mixed with flour so just knead them for some more time.your body heat helps the butter to melt by itself.
• Remember that if you have to bake by batches then your second or later batch will take some minutes less than normal bake time because the oven is already hot.
• When cookies are removed you will find it soft on top sometimes, let it sit and cool down for getting its actual crisp texture.
• When i tried them for the second time, i used 1/2 cup of butter and 2/3 cup of vegetable oil. Cookies had the same crumbling texture but was more crisp. got baked in 10 minutes.
• We can dip the cookie in chocolate or drizzle chocolate sauce - all are part of your imagination.

Pickled Beets (Pancar Turşusu)

Pickled beets is one of the easiest and, at the same time, the most delicious pickled vegetables of Turkish cuisine. It is considered one of the indispensable mezes of the Turkish raki tables. It is also good with hearty winter dishes such as legumes.


1 bunch beets = ~2lb beets = 3-4 medium size beets
1 tsp salt
11/2  tsp sugar
1/2 cup vinegar (red wine, apple, etc)
3-4 cloves of garlic, sliced

-Wear a dark color shirt or a very old one and put on an apron, beet stain is "the" toughest of all.
-Cut the tops and bottoms of beets and wash them really, really well.
-Place in a pot, cover with water, and cook until soft. (if a knife can go though them easily, then they're cooked.) This may take more or less 30-40 minutes. If you prefer a pressure cooker, set the timer for 15 minutes.
-Once they cool down, peel the beets (which is super easy once they're cooked) and preserve the cooking juice.
-Cut the beets the way you like; you can cube (as in the picture); slice; or halve them.
-Layer beets, garlic, vinegar, salt, and sugar in a glass jar. (To give you an idea three medium size cubed beets fit in an Atlas jar.)
-Fill the jar with preserved beet juice. Close tight and refrigerate.
-It's ready to eat the next day; no need to wait for longer.

Round-up of Spotlight : Healthy Snacks/Appetizer

Finally, the round-up of Spotlight : Healthy Snacks/Appetizer Ideas is out. After juggling with 107 yummy entries, I've tried to categorize all the entries into their respective groups. As there were lots of entries, there are some repetations. If I have missed any of your entries, please let me know. I'll include that in the round-up. I have no words to Thank All Of You for sending such brilliant ideas for the event. Please shower your support this way in future also. Let's start this delicious journey with.....
Snacks as Breakfast Items :

First Row(LEFT TO RIGHT) :
Dhokla Cake from Food Mazaa
Onion Uthappam from Preeti's Kitchen Life
Khaman Dhokla in MW from Cuisine Delights(host's entry)
Paniyaram From Nivedhanam
Second Row(left to right) :
Poached Eggs from Follow Foodie
Phir Bhi Dil hai Hindustani-Dhokla from Pure Vegetarian Bites
Kara Paniyaram(Spicy Rice Balls) From Sara's Tasty Buds
5 Taste Uthappam from Sara's Tasty Buds 
Third Row(left to rigth) :
Besan Cheela from Indian Vegetarian Recipes
Tiranga Idli from Indian Vegetarian Recipes
Oats & Fruits Smoothie from Preeti's Kitchen Life
Uthappam from Indian Vegetarian Recipes
Fourth Row(left to rigth) :
Vada with Sambar from Shruti's Rasoi
No Dough Pizza from Shruti's Blog 
Vegetable Oats from Random Ponderings of a Working Mom
Paneer Paratha from Indian Vegetarian Recipes

Sandwiches/Burgers :

From Top Left(clockwise):
Breakfast Sub Or veggie Sub from Cook-eat-Burrrp
Rajma Sandwich from Indian Vegetarian Recipes
Del Monte Nugget Sandwich from My healthy happy Kitchen 
Tomato, Cucumber & lettuce sandwich from Shweta in the Kitchen
Vege Burger from Cook-eat-Burrrp
Bread Matra (yellow chickpeas) sandwich form Priyanka's Simple & delicious recipes 
Soya Potato patties from Sahasra Recipes


Baked Goodies :

First Row(left to right) :
Veg Pizza from Recipe Junction(host's entry)
Chocolate Ginger Bundt cake from Recipe Junction(host's entry)
Bow-Tie Khara Biscuits from Food Mazaa

Second Row(left to right) :
Savory Oats Muffin from Nivedhanam
Almond & Tutti-frutti Quick Bread from Nivedhanam
Chocolate Oats Bar from Nivedhanam
Third Row(left to right) :
Honey Cake from Shama's Easy2cook recipes
Lemon Drizzle Bar from Love, eat, read & Live
Spicy Steamed Cup from Preeti's Kitchen Life

 

 & lastly,  Homemade Garlic Bread from Follow Foodie

Pasta/Noodles :

 

First Row(left to right):
Spaghetti with Tofu in Tomato-Parsley sauce from Love, Eat, Read & Live
Mixed Hakka Noodles from Sanoli's Kitchen
Pasta with Minced Meat from Hyderabadi Cuisine
Second Row(left to right):
Pasta with Spinach Sauce from Sahasra recipes 
Vegetable pasta from Sahasra Recipes
Vegetable Noodles from Shama's Easy2cook recipes
Third Row(left to right):
Scrambled Egg Pasta from Cuisine Delights(host's entry)
Scrambled Egg Spaghetti From Recipe Junction(host's entry)
Spaghetti Bolognese from Sanoli's Kitchen

Chicken Hakka Noodles from Cuisine Delights (Host's entry)

Lastly, Penne pasta with Broccoli & Spinach from Food Mazaa

Dips/Salad :

First Row(left to right) :

Lettuce Fruit Wraps From Sahasra Recipes

Tomato-Basil Soup from Shweta In the Kitchen

Guacamole from Food Mazaa

Second Row(left to right) :

Tomato Salsa from Food Mazaa

Chickpea Salad(chana Chat) from Shruti's Rasoi

Tahini Yogurt Dip From Gheza-e-Shiriin

Third Row(left to right) :

Garbanzo beans Salad from Nivedhanam

Bok Choy-Zucchini in Lettuce cups from Cook-eat-Burrrp

Sprouts & Corn Salad from Preeti's Kitchen Life

Snacks as snacks/appetizer : 

Collage 1 

First Row(left to right) :
Bengali Vegetable Chop from Cuisine Delights(host's entry)
Vegetable Spring roll from Shweta in the Kitchen 
Vegetable Rolls from Sahasra Recipes 
Tamalapaku (Betel leaves) Bajji from Sahasra Recipes
Second Row(left to right) :
Soya 65 from Food Mazaa
Potato Pea patties from Love, Eat, Read & Live
Pav Bhaji from Indian Vegetarian Recipes
Spring Onion Rings from Food Mazaa 
Third Row(left to right) :
Noodles Samosa from Sahasra Recipes
No Dough Pizza from Shruti's Blog
Moong dal patties from Food Mazaa
Mochar Chop(banana flower Cutlets) from Cuisine Delights(host's entry)
Fourth Row(left to right) :
Stuffed Mirchi Pakora from Cuisine Delights(host's entry)
Sweet banana pepper fritters/Mirchi/Milagai Bhajji from Follow Foodie
Masala Kadalai/Crispy fried peanuts from You too Can Cook

Keema Pakoras from Food Mazaa

Collage 2 :

First Row(Left to right):

Hara Bhara Kabab from Shruti's Rasoi

Handvo From Food Mazaa

Cauliflower Manchurian from Sahasra Recipes

Gobi Manchurian from Priyanka's Simple & Delicious recipes

Second Row(Left to right):

Ghugni-Bengali white Chickpea Curry from Recipe Junction(host's entry)

Crispy Spinach pakora from Food Mazaa  

Egg Fried Rice Samosa from Sahasra Recipes

Egg Roll from Ghar Ka Khana

Third Row(Left to right):

Daler Bora(Spicy lentil fritters) from Cuisine Delights(host's entry)

Cracker Topper from Shweta in the Kitchen 

Corn Cheese Ball from Preeti's Kitchen life

Cholar daler Bora(Bengal gram fritters) from Sanoli's Kitchen

Fourth Row(Left to right):

Chicken Tikka from Shweta in the Kitchen 

Chicken Roll from Cuisine Delights(host's Entry)

Chicken 65 from TamilsKitchen

Brown Chana Vada from Fork n Folks 

 Banana Blossom Vadai from Sara's Tasty Buds 

Dhokla Stuffed Capsicum From Santosh's Kitchen

Some other Healthy snacks/Appetizer ideas:

First Row(Left to right):

Aubergine Pate from Love, Eat, Read & Live

Palak cheese rolls from Shandruchulu

Achari Bread Roll from Dee's Kitchen

Halwa Paratha from Indian Vegetarian Recipes

Second Row(Left to right):

Trevti/Tadka Dal from Preeti's kItchen Life

Szechwan Babycorn in Microwave oven from Krithi's Kitchen

Paneer Paratha from Indian Vegetarian Recipes
Matar Sheddho/Cooked Yellow Peas from Sanoli's Kitchen

Third Row(Left to right):

Churi dal from Food mazaa 

Chole Kulchay from Indian Vegetarian Recipes

Poha from Indian Vegetarian Recipes

Peas Upma From Shruti's Rasoi

Fourth Row(Left to right):

Raw Banana Fritters from Sara's tasty buds

Pav Bhaji from Priyanka's Simple & Delicious recipes 

Kara Sev from Follow Foodie

Fish tandoori from Sanoli's Kitchen

 Dessert :

From Top left (clockwise) ::

Buttery Apple Slices From You too can cook

Soft Coconut Burfi from You too can cook

Mawa Gujiya from  Priyanka's Simple & Delicious recipes 

Plum Relish from A homemaker's Diary

Shahi Tukra from Tangy Minds

Tofu Chocolate Pudding from Nivedhanam

Our journey ends here right now, wasn't it mouth watering? Now don't forget to send your traditional Festival recipes to this Month's Spotlight event, "Spotlight : Festive Food"

I sincerely thank each one of you for sending such creative healthy recipes to us.

Many of you sent multiple entries..

Most Entries sent by Food Mazaa, total of 10 recipes, A special thanks to Shobha of Food Mazaa

Sahasra Recipes sent 9 recipes

Indian vegetarian Recipes 8 recipes

Nivedhanam, Shweta in the KItchen, Preeti's KItchen life, Sanoli's Kitchen each sent 5 recipes

Please accept this badge as a token of gratitude from Spotlight 

Ela Ada / Vazhailla Ada / Ila Ada

      

           This is a classic recipe from kerala. i cannot imagine how fast my 75 years old grandma can make this. i learned from her and i can say i second this professionaly after my granny in our home. Though i helped her for the second set of preparation, i felt her preparation picture will make this special. 

            To be true it might be a bit lengthy process for the one who is trying them for first time but with someone to help, it is easy. you can enjoy them making with your kids...am sure they will have fun helping. we can make this with jaggery or without. we can steam them or toast.

Ingredients:

Rice flour (Idiyapam flour)       -  1-1/2 cups
Grated coconut                       -   1 cup
Jaggery (Powdered/Grated)     -  1/2 cup
Salt                                       -   To taste
Coconut oil / Cooking oil          -   1 tablespoon
Luke warm water                      -   As needed
Banana leaf ( slitted from side to square pieces)     

Method to prepare batter:

• Take a bowl and add rice flour, salt, coconut oil.
• Add sufficient water (luke warm), mix well. Batter should be thick enough to spread(little thicker than idli batter)

Note : Do not add water together. add little by little and mix to required consistency.

Method to arrange in the banana leaf:

• Take about a karandi full of batter and Spread it in equal thickness.leave a inch from the border.
• Take some grated coconut, sprinkle on one side of the batter. Next sprinkle jaggery(avoid jaggery if u don't require it sweet) and close the leaf.

Note : Place the banana leaf(see the picture in the process explanation photos) in such a way the lines in the leaf are horizontal to you. this helps from avoiding the leaf cracking while folding in the end

Method to arrange in the steaming pot/idli stand:

• When the water boils and steam starts place a idli stand.
• layer about 2 or 3 ada set(depends on the pot used).
• now keep the stems of the banana leaf on the below layer.
• next arrange the second layer(this helps the steam to pass through and cook the arranged layers)
• steam them for 10 to 15 minutes on medium flame or until u feel its cooked.

Batter Preparation pictures

Take a bowl and add rice flour,salt,coconut oil,luke warm water.

Mix them thick to spreading consistency(like the end picture shows)

Arrangement pictures

Take about a karandi full of batter and Spread it in equal thickness.leave a inch from the border.

                      Take some grated coconut, sprinkle on one side of the batter. Next sprinkle jaggery                        (avoid jaggery if u don't require it sweet) and close the leaf.

Steaming pictures

After water boils and steam starts, place idli stand. layer one set, keep the banana stem in between and then arrange the remaining. steam them for 10 to 15 minutes.

They are super delicious...enjoy them!

Am sending this to

Coconut Rice / Thengai sadam

   

             This is one variety rice i die for in special when my mother cooks for me. During my school days i ask my mom to pack coconut rice everyday. i love this rice so much. being a keralite coconut is one thing we die for. Earlier days when we visit kerala for our school vacation, granny would pack coconut oil and coconuts(atleast 50 no's back to chennai,unbelievable right). well those old goody days are gone but the love for this rice is the same in me. so easy to make and unbelievably tasty.

Ingredients:

Boiled Rice          -     3-1/2 cups( i used India gate basumathi rice)
Grated coconut    -     2/3 cup
Channa dhal        -     1 tablespoon
Urad dhal             -     1 tablespoon
Coconut oil          -     2 tablespoon (this enhances the smell and taste but any cooking oil can be used)
Mustard seeds     -     1 teaspoon
Jeerakam             -     1/4 teaspoon
Dry red chilli         -     2 no's
Curry leaves        -      6 to 7 leaves
Salt                      -      To taste

Method:

• Heat the oil,add mustard seeds and allow it to splatter.
• Add jeera(let it splatter). then add red chilli,urad dhal,channa dhal(let them turn light brown)
• Add curry leaves, grated coconut, salt and saute them until coconut is fried lightly(nice aroma comes out)
• Add boiled rice,Mix well and cover with a lid for about 7 minutes in low-medium flame.
• Aromatic coconut rice is ready to serve.

Heat the oil,add mustard seeds and allow it to splatter.

Add jeera(let it splatter). then add red chilli,urad dhal,channa dhal(let them turn light brown)

                       Add curry leaves, grated coconut, salt and saute them until coconut is fried lightly                                    (nice aroma comes out)

Add boiled rice, Mix well and cover with a lid for about 7 minutes in low-medium flame.

Aromatic coconut rice is ready to serve.