Monday, May 31, 2010

Pineapple and Coconut Cookies

Its been a week since I posed ne baked goodie…. So lemme do it today…….
Last week there was a 1 day workshop for cookies nd I badly wanted to go for it nd made it ne how… J J J they taught 7 type of cookies and all ver eggless …. Nd yummmmmmm. I just loved it J J J . When I was bac home I decided  to bake with different flavors… J . How about pineapple nd coconut?????????  Great idea!! Now how about cookies??? Super!!! All this was my thought….. it was a surprise for Him when he came back home…. J J J.
I do not like coconut in chocolates but I like them in cakes nd cookies…. J. I replaced condensed  milk with pineapple crush  and it tastes awesome….. I took lots of them to my SIL’s place and all there loved it J. Now I feel so so good….
Ok so lets come down to the cookies: 
Whats Needed:
2 cups sugar
6 cups self raising flour
1/2-lb. butter
1 cup pineapple crush
2 cups desiccated coconut
pinch salt
How to make Cookies:
Put butter, sugar and mix till creamy, now pour over the pineapple crush into butter nd sugar mix.
Sift the dry ingredients and then Add dry ingredients to the crush mixture and knead well. Refrigerate for half n hour. 
Roll out into small balls and press them slightly.
Bake at 180*C/350*F for around 20-25 minutes.


Remember, pineapple is a very sweet solution for your sugar cravings, which can help you stick to your weight-loss plan and forgo dessert cart. 
Pineapple is Good for Colds and Coughs. 
Pineapple Strengthens Bones.
So what all ya waiting for go get them Nd enjoy in ne form u want 
Pineapple Strengthens Bones.JJ


Super Crunchy nd Yummmm!!!!!!!!!!!!!!!!!
Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.
Till Later Then, 
Signing Off, 

Friday, May 28, 2010

A treat to celebrate the 100th Post

Yeppy I m leading to my 100th post. It feels so so great… I still remember the day I first started my blog…. And had a thought will someone even visit my blog??? My clicks rnt tht good… only 1 follower and blab la… But today I feel so proud to tell I have my own blog ver ppl not only appreciate my work but also try the recipes at home… Now I get mails from friends, relatives or even some who aren’t blogging telling they tried so nd so recipe nd it had turned out Yum….
It really feels great when someone appreciates ur work…. And when there is someone to cherish on the food we make and give suggestions to what more to add or wht variation can I add…. Nd all this credit goes to My Dear hubby!!!!!! Thank U 
So how about celebrating this with a Ice Cream….How about the same ice cream Mango yogurt??? This was the first time I gave a try nd it was so yum…
PhotobucketI love ♥ Mango in any form and I loved the Mango yogurt ice cream by London Dairy…. It is so yum tht every single bite melts In the mouth… Apart from this ice cream My most loved Ice cream is Ideal’s In Mangalore…. If ne one who is/has visited Mangalore must have/had this ice cream and mind me its worth it….  I m missing tht one now… but soon I will relish on it when m in mlore 
Every one liked it and told it was perfect 
SO here is the recipe for Mango yogurt Ice cream:
1 cup yogurt (hung curd)
1large Mango
1 small mango peeled and finely chopped
½ cup sugar
Peel mango and cut as much flesh as possible away from its pit Coarsely chop the mango and freeze it for ½ n hour and transfer pieces to a food processor or blender. Pulse for a few seconds until pureed. Add sugar and pulse for a few more seconds.
In a large bowl (or container you will eventually use to freeze the frozen yogurt in), gently fold the yogurt in to the mango mixture and add chopped mangoes and freeze for 2 hours then remove it and churn it again and transfer mixture into the ice cream container and place in freezer for until frozen (approx 6 hrs). Once it’s done, serve immediately and Enjoy!!!!


Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.
Till I write Again,

Thursday, May 27, 2010

Sabu Dana Kichdi

I always heard about sabudana khichdi but never made it back home… and thats bcoz dad did not like these pearls much :D . But  I always loved them so mom used to make kheer and give… she never tried sabudana khichdi… :P.  I ate khichdi after marriage when I was in Saudi but never tried this was the first time I gave a try to this recipe and mind me it came out perfect…. And thts bcoz my hubby knew how to make this :P. 


So here is the recipe:
1 cup sabudana(sagoo)
1/2 tsp Sugar
2 Green Chillies chopped finely
1/2 cup roated peeled and crushed groundnuts(coarse)
1 boiled & peeled potato
2 tsp Oil
1/2 tsp cumin Seeds (jeera)
1 Pinch Hing (asafoetida)
Salt to taste
Few Coriander leaves
Few Curry Leaves 

How to make sabudana khichidi :
Wash and soak sabudana in water just enough to loosen and lightfor minimum 2 hrs. (or just soak in water and remove it out and allow it to soak just like tht overnight)
Chop the potatoes into small cubes. Mix crushed groundnuts sugar and salt and keep aside.
Heat the oil/ghee in a pan and add cumin seeds, green chillies and curry leaves.
Add potatoes and groundnut mixture and stir well. Mix sabudana mixture and mix gently.
Garnish with coriander leaves. Sprinkle some lemon juice over it and serve hot.


Tastes Yum Yum  when u add lozza love in it.
Verdict: Though i made it first time it turned out awesome.... yum... and now on its going to be in my breakfast menu. 

Tuesday, May 25, 2010

Veg Biryani- One Pot Meal

One Pot Meals have been our fav…. And that too when its burning hot this ios a comfort food.
The heat is unbearable these days… nd  at tht time long time in kitchen is a fuss… the most ez thing to do is dump everything in cooker and wait for 15 min ur dish is ready……. J
M sure there is no person who says no to Biryani’s may be it veg for the vegetarians or non veg version for the non veggies…
Normally I do it in a very simple way vthout yogurt, saffron and layering process as its the most ez way for me... this one also was Yum But time consuming… lazy me :D

We Need: 1 1/2 c uncooked long grain rice

3 pinches of saffron
6 cashewnuts broken into halves
3 tomatoes finely chopped
1/4 c yoghurt
1 1/2 c mixed boiled vegetables (capsicum, cauliflower, carrots, potatoes, green peas,french beans)
1 tbsp chopped coriander
3 tbsp chopped mint leaves
a little milk
4 tbsp ghee
2 tbsp ghee (for adding on top of the rice)
salt to taste
To be ground in to a paste:
6 cashewnuts
6 cloves garlic
1 inch piece ginger
3 cardamoms
4 green chillies
3 cloves
1 tbsp poppy seeds
2 sticks cinnamon
1 tbsp coriander powder
1 tomato
1/2 tsp turmeric powder
1/2 tsp chilli powder
2 onions

·        Soak rice atleast for 20 minutes .
·        Boil the rice in salted water. Each grain of the cooked rice should be separate.
·        Drain and cool. Soak saffron in little hot milk and rub until it dissolves.
·         Heat the ghee and fry the onions until brown and crisp. Remove the onions and in the same ghee, add the cashewnuts and raisins and fry for a few seconds.
·         Remove and keep aside for garnish.
·        In the same ghee, add the ground paste and fry for 3 to 4 minutes.
·        Add the tomatoes and fry again for 2 to 3 minutes.
·        Add the yoghurt and fry till liquid evaporates a bit.
·         Add the boiled vegetables, mint, coriander and cook for a while.
·        In the pressure cooker,  Spread half the vegetables. Layer half the rice on it.
·        Sprinkle, half the saffron liquid, half the onions, half the fried nuts.
·         Repeat with the remaining vegetables, rice, saffron and nuts. Add ghee( atleast 2 tbsp).
·         Cover and cook for  15 minutes without the weight.
·        Now Mix it well and serve…. (not a compulsion to mix everything together)(  I mix it as DH loves it like tht)
·        Serve hot with raita.


I even have Suma’s version of Pulav vch I will upload soon J J JTastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.

Till then,
Signing of

Monday, May 24, 2010

Prawn Corn Pulav

It was a mourning saturday!!!! A felt very sad to hear about the plane crash and could not bear the pain. May all the souls rest in peace. 
Apart from that we got to lead our life and move forward.So lets come back now and make up our mind.
As all know I don’t eat non veg but my DH does eat Seafood… I can say he just loves it….
He loves nething and everything in sea food, so how could he miss this one??
So he made it all by himself and ate all by himself :D.
So here is the recipe for all over there wo enjoy sea food.


20-25 prawns (cleaned)
½ cup rice

1/4th cup fresh corn kernels

Fresh green peas A handful

Onion quarterly sliced -1

Green Chillies -2

Cloves- 3-4

Cashew nuts few

Ghee- 2 tbsp

1 cup water

Salt to taste


Soak rice in water for 20 minutes  and drain(this not only helps in cooking fast but rice will not stick )

Heat ghee in a deep bottom pan, add ghee fry bcashewnuts and cloves in it.

Add onions and fry till it’s a light golden in color.

Then add corn kernels and peas and fry for 3 minutes.

Now add  prawns and fry for a minute or two.
Add drained rice and fry it for 5 minutes.

Now add 1 cup of water, salt to taste and when boils close it with the lid and cook until rice is done.

Garnish with Coriander leaves. Serve hot with Love.


Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it

M sending this one to Priti Of Indian Khana  even Festive Food- His Cooking.

Till I write Again,

Friday, May 21, 2010

Kadle Manoli

This recipe is my Mamma’s (mom’s mom) signature dish at home…
I always loved her recipes… especially kadle manoli, gulla sagle, bhendaa sagle, gajbaje, nd so on goes the list.
I love mamama a lotsssssss. So I thought y not post something that she taught  me…. 
This is basically a tulu dish which is from mangalore... hope all like it :)


Here is the  recipe for Kadle Manoli :
150 gms brown channa soaked overnight
250 gms Manoli (tendli,tindora,Ivy Gourd) chopped lengthwise into thin strips
½ onion chopped fine
2 flakes garlic chopped fine
2-3 strings curry leaves
salt to taste
2 tsp oil

For Masala
1 cup grated coconut
5-6 red chillies
1 pinch methi seeds
2 tsp coriander seeds
½ tsp jeera
2 tsp oil


Boil the channa with water. When they are cooked halfway add the chopped manoli/tendli/ivy gourd.
Boil till the channa and manoli is completely cooked. Drain the water and keep aside
In a tawa add a little oil, then add red chillies and methi. When they turn red add coriander seeds and jeera. Then add coconut and mix well. Grind it in a grinder without
water. Keep this aside.
In a pan add oil and onions. When they turn golden brown add the curry leaves and the
garlic. When they turn a little brown, add the masala and salt and mix well. Cook for 3-4
mins then add the boiled channa and manoli. Mix well and let it cook for 4-5 mins.

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Serve hot as a side dish with rice or Rotis.... 
Till later then

Wednesday, May 19, 2010

Mango Milk Shake - Simple Thanda

Be creative in Kitchen that’s what I Feel………. That does’n mean you got to bad elsewhere……:D
But yeh when u emter the kitchen just concentrate on whats cooking J.
I learnt the basic cooking from Amma nd I saw her being creative in kitchen and that’s what led me to do so….  J
Now that summer is on…. Its burning here…. So I decided to make something very simple yet healthy and tasty…..
Amma always made it during Mango Season Almost once in 2 days…. Nd mangoes ver at home till end of season….
Its Simple, Its Delicious, Its Healthy and its Mango Milk Shake:


We need
2 Mangoes Ripe (I used Alphonso)
2 tbsp Sugar (adjust according to taste I add less sugar as the mangoes itself are very sweet)
Milk – 3 Cups
10 Crushed Ice Cubes
Blend all the ingredients in a blender. Serve cold.


No fuss and Pretty quick all done in 5 minutes…. J
If u find mangoes are ripening fast then remove the pulp and store in a box in the freezer… this helps it to retain its taste and not spoil….(when u use frozen mangoes like this there is no need to add ice cubes)


Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.

Saying Stay Thanda Drink Thanda

Signing of

Friday, May 14, 2010

Simply Veggie Pizza

There are some people who don’t like to talk, It’s not that they don’t like to listen either. Some neither listen nor talk…and make as if the conversation going on is very boring even a painful waste of time…:D Some talk and don’t listen and the Last category who talk as well as listen…. In which I get included…. It’s a different thing that I can keep talking non stop….. :P. I know all of ya r thinking y all this??? Last nyt we ver just speaking of someone who belonged to the group neither talk nor listen category…. And enjoying our Pizza…. :D I kno that’s not a topic to enjoy with a pizza but we had lots of  funny stuff in between those talks…..
My mom always told me U will win someone by ur words…. Not only she even my besto best fren tells me the same…. J
Ok now from one talk I may move to another so letz come down to today’s topic … Pizza
I always wanted to make a pizza dough myself at home…. One of my fren passed me the recipe and I tried it… And I always feel ‘A great pizza starts with a great dough’ I don’t bet this ones the best dough but it always works for me..
The click is the old one(not yest…) as it was lying down inmy draft I picked it up….
We enjoyed the pizza to the core…. It had a homemade dough and sauce and lozzzzzzza veggies…
It was simply superb…


Here is the pizza recipe:
For  pizza base:
• 3/4 Cup warm water
• 1 Packet active dry yeast
• 2 Cups all purpose flour
• 1 tsp Sugar
• 3/4 tsp Salt
• 3 tbsp Olive oil
How to make Pizza Dough:
Pour 3/4 cup warm water into small bowl and stir in yeast.
Let it stand until yeast dissolves, about 5 minutes.
Mix flour, sugar and salt in processor.
Add yeast mixture and oil. Process until dough forms a sticky ball.
Transfer to lightly floured surface.
Knead dough until smooth. Add more flour if dough is very sticky.
Lightly brush a large bowl with olive oil.
Transfer the dough to prepared bowl and turn it, to coat with oil.
Cover the bowl with plastic wrap and let the dough rise in warm draft-free area, until doubled in volume (about 1 hour).
Punch down the dough.
Store in an airtight container and refrigerate.
Roll out the dough.
Pizza Dough is ready.
 Now For the Sauce :
  • 1 clove garlic, mashed and minced
  • 1 teaspoon salt
  • 6 ounces tomato paste
  •  8 ounces tomato sauce
  • 1/2 teaspoon sugar
  • 1/8 teaspoon pepper
  • 1/2 teaspoon oregano
  • 1 tablespoon olive oil
  • dash red pepper, optional
Combine all ingredients. Makes about 1 1/2 cups, enough for 2 pizzas.

Now take
50 gm  mozzarella cheeseVeggies (mushrooms, capsicums, onions cut into small dices, fresh corn kernels)
Italian Herbs (oregano, thyme, basil)
Pizza sauce,
Pizza base – 1
 Assembling the Pizza:
Place the Pizza dough on a baking pan (or on pizza stone if u have one).
Spoon on the pizza sauce, and place the topping on the base, sprinkle with cheese.
Bake pizza  until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking     time you can sprinkle on a little more cheese.
Enjoy Ur Homemade Pizza J J J J
Tastes Yum Yum Face Eating Yellow Smiley Decoration Images Face Eating Yellow Smiley Decoration Imageswhen u add lozza loveYellow Smiley Face In Love Decoration Images Yellow Smiley Face In Love Decoration Imagesin it.

Its time to say bye,

Wednesday, May 12, 2010

Aam Ka Panha

Its Burning Hot these Days!!!! Hows it all at ur place???? 
The weather is so that I want plenty of water every day.... Nd there is a bottle of water in every room :D ( lazy to go nd take it from kitchen U C ...:P). I m making varities of juice,milk shake nd crush these days nd we relish it every time we r thirsty.... So some weeks back i decided to make a big bottle of Aam Ka Panha nd store it in the fridge then it striked y not do the squash so that u can mix it and enjoy for months (it stays for a long time).
I love to relish this ne time of the day and it has become one of our Fav's
So without much a do lemme start with the recipe for the squash:
It makes around 2 Ltrs of Panha Squash.
I made 1.5 ltrs of Aam Ka Panha Squash and remaining 0.5 ltrs i added Crushed Pudina leaves( A handful)


We Need:
2 Large Raw Mango Peeled, deseeded and Cut into cubes (if u get the medium sized mangoes use 4 of them)
2 cups sugar
1 cup water

Now Drop all the mango cubes into pressure cooker, Add 1 big cup of water and boil for 10 minutes i.e 3 whistles in the cooker. ( In Sim flame ).
In another vessel add 2 cups of sugar and 1 cup of water and make a syrup. ( shud get a very good bubble boil this helps to store the squash for a longer time).
When the mangoes have completely cooled down( it shud be into a mashy stage then its done) blend it very well so that no cubes or lumps remain( can use mixer grinder or electric blender). 
Add this puree to the boiling sugar syrup and boil it for 5 minutes and switch of the flame. Add water to make it little thin (Approx 1 cup)
When it completely cools down pour the squash in a Airtight bottle and store in the Fridge.
How to mix the squash to make Panha:
Take 1/4th Glass of Mango squash Add  2 Pinches of roasted cumin powder, 1/4th tsp black salt. Mix well with chilled water. Stir well and serve.
Black Salt Gives Super Taste to the Panha...  Photobucket

Tastes Yum Yum  when u add lozza love in it

Hoping U liked the Cooler
I Sign Off for Now,