MEC - Tea Time Snacks Roundup

Hi Everyone!

It was a pleasure hosting the "MEC-Tea Time Snacks" event for the month of September 2011. Thanks to Srivalli of "Cooking for all Seasons" for giving me this opportunity.

Thanks to all of you for sending in your delicious entries. Here they are, enjoy!!

Nutan of "Rice N Spice" tried the "Microwave Congress" (Spicy Masala Peanuts).

Another experiment by Nutan of "Rice N Spice" is "Microwave Masala Murmura".

Don't miss the "Microwave Blue Potato Chips" by Nutan of "Rice N Spice".

I also tried this protein rich delicious snack "Microwave Hurigalu" and posted on my blog "Rice N Spice".

Srivalli of "Cooking for all Seasons" sent this yummy recipe "Microwave Fried Moong Dhal Snack".

Wow! this "5 minute Eggless Microwave Chocolate Cake" was sent by Sumana of "Sum's Cuisine".

This appetizing tea time snack "Savory Crusted Peanuts" in Microwave by Krithika of "Krithi's Kitchen" looks so delicious!.

Who could resist Pradnya's "Microwave Kaccha Pohe Chivda". She blogs here recipes in "The Pumpkin Farm".

Richa Priyanka of "Ambrosia" made these delicious "Namakparas" in the microwave.

Microwave Congress (Spicy Masala Peanuts)

This is a snack which goes well with tea or coffee. This is a very spicy snack and you will have "tears of joy" tasting it. This is a Bangalore specialty which I attempted to make in the microwave.

Ingredients:

Peanuts - 1/2 cup
Curry leaves - 1/2 cup
Olive oil - 3 tsp
Salt - to taste
Red Chilly powder - 1 tsp
Black pepper powder - 1 tsp
Asafoetida - a pinch
Rice flour - 1/2 tsp
Turmeric - 1 tsp
Sugar - 1 tsp

Method:
1. Place the peanuts in a shallow microwaveable dish and microwave for 2-3 minutes till roasted.
2. Peel the skin of peanuts and set aside.
3. Take a tsp of oil and mix the curry leaves and microwave for 2-3 minutes till crisp and crush it.
4. Take the remaining oil and add asafoetida and microwave for 1 minute. To this add pepper powder, red chilly powder, rice flour, turmeric, salt, and sugar.
5. Finally add it to the peanuts with the crushed curry leaves and spices and mix well and microwave the mixture for a minute.
6. Store in airtight container.

Sending this entry to "Microwave Easy Cooking Event" - Tea Time Snacks hosted by me at "Rice N Spice" for September 2011. This event was started by Srivalli of “Cooking for All Seasons”.

Microwave Masala Murmura

Ingredients:
Murmura (Puffed rice) - 6 cups
Oil - 4 tsp
Roasted chana dhal - 2 tsp
Peanuts - 1/4 cup
Sugar - 2 tsp
Salt to taste
Red chilly powder - 1/2 tsp
Masala urad Papads -2

Seasoning:
Mustard - 2 tsp
Asafoetida - a pinch
Curry leaves - 5 strings
Turmeric powder - 1/2 tsp
Red chillies -2

Method:
1. Keep the murmura (puffed rice) in a shallow microwaveable dish and microwave for two minutes to make it crisp
2. Microwave peanuts and roasted chana dhal with a tsp of oil for two minutes and add it to the murmura.
3. Make a seasoning of mustard, asafotedia, curry leaves, turmeric powder, red chillies with the remaining oil in the microwave for 2 minutes.
4. Microwave two papads and crush it. (I used Haldiram Punjabi Masala papad)
5. Finally add the seasoning, salt, sugar, red chilly powder, and crushed papads to the murmura.
6. Store in air-tight container when cool.

Sending this entry to "Microwave Easy Cooking Event" - Tea Time Snacks hosted by me at "Rice N Spice" for September 2011. This event was started by Srivalli of “Cooking for All Seasons”.

Jalebi

Ingredients Needed:

All purpose flour - 100 gm
Yogurt - 1 cup
Lime juice - 1 tsp
Cornstarch - 30 gm
Hot oil - 1 tbsp
Saffron color - a large pinch
Sugar - 1 cup
Water - ½ cup
Oil for deep frying

Method:

To make the batter:

1. In a bowl combine yogurt, lime juice, flour, cornstarch, saffron color, and hot oil. Whisk together to make a thick batter. Ferment this batter overnight.

To make the Sugar syrup:

1. Combine sugar with water and heat till sugar dissolves.
2. Bring to a boil till you reach a light syrup consistency. Keep warm on low flame.

To make the jalebi:

1. Heat oil over medium-low flame.
2. Spoon batter into a piping bag or ziplog bag with one corner cut off.
3. Pipe batter into hot oil and fry till crisp and pale golden.
4. Drop jalebis into warm sugar syrup for a few minutes and remove with a slotted spoon.
5. Serve warm.

Sending this entry to "Indian Cooking Challenge" hosted by Srivalli of "Spicing Your Life".

Microwave Hurigalu

Hurigalu is a Bangalore speciality. It is spicy roasted beans and a low calorie healthy snack which is very addictive. I tried making this snack in the microwave. It turned out to be perfect and very tasty.

Ingredients:

Whole Green Moong Dhal - 1/2 cup
Black eyed peas, chickpeas, horsegram - 1/2 cup altogether
Roasted Channa Dhal - 4 tbsp
Peanuts - 4 tbsp
Juice of 2 limes
Chilly powder to taste
Salt to taste
Olive oil 2- 3 tsp
Dry coconut pieces

Method:
1. Soak green moong dhal, black eyed peas, chickpeas, horsegram separately overnight.
2. Drain the dhals separately and spread on a microwaveable dish and add lime juice and microwave for about 4 minutes.
3. Stir the dhal and add salt, chilly powder, and a tsp of olive oil and mix. Microwave for another 4 minutes.
4. Check if crisp and depending on your microwave add a minute or two to cook.
5. Transfer to a bowl.
6. Microwave the roasted channa dhal and peanuts in a tsp of each separately and mix it.
7. Finally add the dry coconut pieces and store in airtight container.

Sending this entry to "Microwave Easy Cooking Event" - Tea Time Snacks hosted by me at "Rice N Spice" for September 2011. This event was started by Srivalli of “Cooking for All Seasons”.

Raw Green Grapes Pickle

I visited my friend Minnie in New Jersey and she had grown clusters of green grapes in her garden which had yet to be ripe. These sour green grapes were perfect for pickles. This recipe was done by mom.

Ingredients:

Raw sour green grapes - 1 cup
Salt - 2 tbsp
Red chillies - 1 cup loosely packed
Mustard seeds - 2tbsp
Turmeric Powder - 1/2 tsp
Water - 2 cups

Method:
1. Slit the raw green grapes lightly and set aside.
2. Boil the water with salt till it condenses to half the quantity.
3. Cool the salt solution.
4. Blend the red chillies, raw mustard seeds, turmeric powder in the salt water
5. Mix the blend mixture to the grapes
6. Store in pickle jar or glass bottle.

Sending this recipe to "Condiment Mela" hosted by Srivalli of "Cooking for all Seasons".

Dry Paan Masala

My friend Sudha Arkesh shared this recipe with me. Ever since I made this it has become a family favorite. Thanks Sudha for sharing this wonderful recipe.

Ingredients:

Betel leaves - 100
Paan supari - 100 gms
Sugar - 1 cup
Nutmeg - 1/4 inch
Edible Camphor - 2 pinch
Cardamom - 10 peeled and powdered
Dry coconut powder - 1 cup
Lime paste - 1/4 tsp
Cloves - 10

Method:
1. Wash and dry the leaves and chop it.
2. Mix sugar and the chopped betel leaves and cook on the stove in medium flame till it caramelizes. Turn of the heat.
3. Separately roast the cloves, nutmeg, and dry coconut lightly.
4. Mix all the other ingredients to the caramelized mixture.
5. Blend all the ingredients coarsely.

Sending this recipe to "Condiment Mela" hosted by Srivalli of "Cooking for all Seasons".

Microwave Blue Potato Chips

I experimented making potato chips with blue potatoes in the microwave and it was really tasty.

Ingredients:
Blue Potatoes - 2 medium
Salt to taste
Chilli powder to taste
Pam oil spray

Method:
1. Slice potatoes thinly in a food processor or slicer.
2. Arrange on a microwaveable plate and without overlapping.
3. Micowave for three minutes, turn the chips.
4. Spray pam or lightly brush with oil and microwave for another two minutes.
5. If not completely crisp microwave for another minute.
6. Sprinkle salt and chilli powder and mix.
7. Store in air tight containers.

Sending this entry to "Microwave Easy Cooking Event" - Tea Time Snacks hosted by me at "Rice N Spice" for September 2011. This event was started by Srivalli of “Cooking for All Seasons”.

Punjabi Mango Pickle

I was skeptical trying out this recipe. However, after I made it everyone loved this unique flavor of spices.

Ingredients:

Raw Mangoes - 1/2 kg
Mustard oil - 50 ml

Mix the Spices:

Salt - 70 grams
Methi / Fenugreek seeds - 10 grams
Kalonji / Nigella seeds - 5 grams
Saunf / Fennel Seeds - 10 grams
Turmeric powder - 10 grams
Whole Peppercorns - 5 grams
Sugar - 1/2 tsp

Method to prepare:

1. Wash the raw mangoes and wipe dry.
2. Chop to one inch pieces and dry in the sun for 2-3 hours.
3. In a pot, mix mustard oil with the spices.
4. Add the mangoes and toss until they are well coated.
5. Store in a ceramic jar.
6. Keep the jar in the sun for a day.
7. Add enough mustard oil to cover the mangoes.

Sending this entry to Indian Cooking Challenge hosted by Srivalli of "Spicing Your Life". This recipe is adapted from Simran of "Bombay Foodie".

Nankhatai

Ingredients:

All Purpose Flour - 2 cups
Powdered Sugar - 1 cup
Butter/Ghee/Any shortening - 1 cup
Powdered pista/almonds - 1/2 cup
Yogurt - 1 to 2 tsp to mix
Cardamom crushed - 1/2 tsp
Nutmeg Powder - 1/2 tsp

Method:
1. Cream butter and sugar.
2. Add flour, powdered pista or almonds, crushed cardamom and nutmeg powder.
3. Add 1 or 2 tsp of yogurt if necessary and knead to a pliable dough.
4. Make small balls and place on a baking sheet about 2 inches apart.
5. Bake at 350 degrees Fahrenheit for about 20 minutes till light brown.
6. Cool and store in containers.

Sending this recipe to Sonia's Kitchen "Foodelicious Event – FSF Event"

Khara Biscuit for Indian Cooking Challenge

"Khara" means spicy in Kannada. These biscuits are spicy and salty and usually available at bakeries in Bangalore. These cookies are flavored with herbs and are addictive.

Ingredients:

All purpose flour - 2 cups
Butter - 1/3 cup softened
Sugar - 4 tsp
Salt - 1 tsp
Green Chillies - 4 chopped fine or more per taste
Ginger - 1/2 tsp grated
Cilantro - chopped 2 - 3 tbsp
Curry leaves chopped - 2 tbsp
Yogurt - 2 - 3 tbsp

Method:

1. Preheat the oven to 325 F.
2. In a bowl, whisk together flour and salt. Set aside.
3. In another bowl, cream butter and sugar till creamy. Add the 2 TBSP yogurt and continue to beat.
4. Add the dry ingredients and beat slowly.
5. Mix with your hands to work the dough but don't use too much of pressure.
6. Add the chopped curry leaves, cilantro, ginger grated, and chillies and if necessary, another tbsp of yogurt.
7. The dough will have to be crumbly not wet at all.
8. Roll the dough into 1/4" thickness.
9. Cut with your cookie cutters.
10. Place on the baking sheets or stoneware bakesheet and bake for 18 - 20 minutes. 11. Flip the cookies halfway.
12. Cool and store in containers.

Sending this entry to Indian Cooking Challenge for May hosted by Spicing Your Life. The recipe is adapted from "Versatile Vegetarian Kitchen".

Malai Kofta with Tofu

I tried Malai Kofta substituting paneer with tofu and the result was amazing.

Ingredients:

For the koftas:
Mixed chopped vegetables -3 cups (fresh or frozen)
Boiled potatoes - 2 medium
Ginger - 1/2 inch
Soft tofu crumbled - 1 cup
Green chillies - 2 or more to taste
Corriander leaves - 1/2 bunch
Red chilli powder - 1 tsp
Cashew nuts - 2 tbsp chopped
Raisins - a handful
Salt - to taste
Wheat flour to dredge the koftas
Oil - to deep fry

For the gravy:
Tomato - 7 medium
Onion -2 medium
Ginger - 1/2 inch
Turmeric - 1/2 tsp
Corriander powder - 1 tsp
Roasted Cumin powder - 1 tsp
Cinnamon clove powder - 1/2 tsp
Garam masala - 1/2 tsp
Cream - 1/2 cup
Cashewnuts - a handful
Salt to taste
Oil to saute - 2- 3tblsp

Method:

To prepare koftas:
1. Steam the mixed vegetables and mash lightly.
2. Peel boiled potatoes and mash well.
3. Chop green chillies, ginger, coriander leaves, tofu
4. Mix steamed vegetables with boiled mashed potatoes, salt, red chilli powder, raisins and cashew nuts and make equal size balls
5. Dredge the koftas in wheat flour
4. Heat oil, deep dry koftas and set aside

To prepare gravy:
1. Slice onions, ginger, and saute in a few tsp of oil
2. Add chopped tomato and cook for a few minutes
3. Blend the onions, ginger, tomatoes with cashew nuts
4. Add the cumin powder, coriander powder, garam masala, turmeric, cinnamon clove powder and salt to the blend mixture and boil
5. Finally stir in the cream

To serve:

Just before serving add the koftas to the gravy and garnish with chopped coriander leaves.

Zucchini Bread with Toasted Almonds & Pineapple

This recipe is adapted from Emeril Lagasse but I changed the recipe to suit the bread machine and substituted ingredients.

Ingredients:
Zucchini grated- 1 cup
Butter softened – 1 tbsp
Sugar - 1/4 cup
Almond powdered - 1/4 cup
Salt - 1 tsp
Bread Flour – 3 cups
Yeast – 3 tsp
Cinnamon powder - 1/4 tsp
Nutmeg - 1/4 tsp

To be added during during the mixed bread cycle when the machine beeps
Dried pineapple pieces - 1/4 cup (available at Trader Joe)
Toasted almonds chopped - 1/4 cup

Method:
1. Add all the ingredients in the bread machine in the order of ingredients.
2. Set the setting to mix bread and light crust
3. Start the bread machine
4. Make sure the dough is soft elastic ball, if necessary add a tsp of oil if the dough is tight or a tsp of flour if the dough is sticky
5. When the machine beeps add the chopped dried pineapple and almond pieces.
6. Cool completely when done and slice to pieces.

Sending this recipe to "A Pinch of Love" Zucchini event.

Sending this recipe to "Taste Junction" Drive Me Nuts event.

Neer Dosa

Neer dosa is a delicacy from Dakshina Kannada region of Karnataka. Neer means water in Kannada, Tulu and a few other Indian languages.Rice is soaked in water for 3 to 4 hours. It is then ground to make a runny batter. There is no need of fermentation for this batter.

Ingredients:

Long grain rice - 1 cup
Salt to taste
Water to blend

Method:
1. Soak rice overnight.
2. Blend rice with salt and water to a thin watery dough.
3. Heat the skillet and lightly grease the skillet with oil.
4. Splash the dough on the skillet and cook on one side only.
5. Serve hot with chutney.

Sending this entry to "Breakfast Mela" hosted by Srivalli.

Steamed Kadabu

Ingredients:

For the covering:
Rice - 1 cup
Salt - to taste
Oil - 2 tsp

Filling:
Channa dhal - 1/2 cup
Urad dhal - 2 tbsp
Moong dhal - 2 tbsp
Toor dhal - 2 tbsp
Coconut - 2 tbsp
Green chillies - 2 or more per taste
Asafoetida - a pinch
Curry leaves chopped - 2 strings
Corriander leaves chopped - 3 tbsp
Salt to taste

Seasoning:
Mustard - 1 tsp
Curry leaves- 1 string
Asafoetida - a pinch

Method:
For the outer covering:
1. Soak rice overnight and blend with salt to a watery dough.
2. Add 2 tsp of oil and cook it on a heavy pan stirring continuously till it leaves the pan and forms a ball.
3. Make lemon sized balls and set aside.

For the filling:
1. Soak all the channa dhal, urad dhal, moong dhal, toor dhal overnight.
2. Blend the dhals coarsely with green chillies, coconut, asafoetida, and salt.
3. Add the chopped curry leaves and corriander leaves.
4. Make a seasoning of mustard seeds, asafoetida, and curry leaves and add to the filling.

To assemble:
1. Flatten the rice dough with a tortilla press or with hand.
2. Keep enough filling in each and fold it.
3. Steam for about 20 to 25 minutes till done.
4. Serve with ghee and chutney.

Sending this entry to "Breakfast Mela" hosted by Srivalli.

Methi Pulav

Ingredients:

Methi leaves - 1 bunch
Carrots - 2 cut to julienne strips
Fresh green peas - 3/4 cup
Green chillies chopped- 2 to 3
Ginger grated - 1/2 inch
Salt to taste
Juice of half lime
Olive oil - 2 to 3 tblsp to saute
Basmati Rice cooked - 1 cup

Method:
1. Cook basmati rice so the grains are separate and fluffy. Set aside.
2. Take oil in a pan and add the chopped green chillies, ginger grated, cut carrots, peas, chopped methi and saute.
3. Finally add the salt and lime juice.
4. Mix this to the cooked basmati rice.

Sending this recipe to PJ's Herbs and Flowers - Fenugreek Leaves hosted by What's Cooking?.

Corriander Rolls for Indian Cooking Challenge

The Indian Cooking Challenge is hosted by Srivalli of "Spicing Your Life". The challenge for April is "Corriander Rolls" which is a typical Maharashtrian recipe. The filling is made of fresh coriander leaves. This recipe is adapted from Archana's "Tried and Tested" recipes.

Ingredients:-

For the covering:
Besan - 3/4 cup
Wheat flour - 3/4 cup
Salt to taste, ,
Chilli powder - 1/2 tsp
Turmeric -1/4 tsp
Hot oil - 3 Tbsp oil

For the Filling:

Chopped coriander leaves - 2 cups
Dry Coconut powder roasted - 2 tbsp
Khus Khus roasted -1tbsp
Sesame seeds roasted - 1 tbsp
Salt to taste
Ginger green chilli paste - 1 tsp
Chilli powder - 1/2 tsp
Juice of half lime
Sugar - 3/4 tsp
Onion - 1 medium finely cut
Oil - 1 tbso

Make a paste mixture:

Oil 2 tsp
Garam masala - 1tsp
Tamarind pulp -2 tsp

Oil to deep fry

Method:

Covering:

1. Mix all the ingredients for the covering, with the hot oil, to a stiff dough.

Filling:

1. Saute the onions in a tbsp of oil till just soft. Add the ginger chilli paste and saute.
2. Remove from the fire.Let it cool.
3. Coarsely powder the roasted sesame, khus khus, and dry coconut.
4. Add the coriander leaves to the onion mixture along with the roasted sesame. Add salt, sugar, lime juice chilli powder and mix well.

Paste mixture:

1. Mix all the items for the paste.

Assembling:

1. Take a small ball of dough, roll it thinly to round shape.
2. Apply a little paste on the roll.
3. Keep the stuffing in the center and fold it in a roll or triangular shape and seal the edges with water.
4. Lightly roast the rolls on a skillet, and then deep fry .
5. Serve with green or sweet chutney.

Award from TorviewToronto

Participation Award from "TorviewToronto". Thank you!

Award from Kaarasaaram

Received this participation award from Reva of Kaarasaaram. Thanks Reva!

Award from Kurinji Kathambam

Received this participation award from Kurinji Kathambam. Thank you.

Fruit Pizza

I found this recipe on my cereal box sometime back. This has been the favorite dessert of my friends and kids. I modified the recipe to suit my taste.

Ingredients:
Corn flakes - 4 cups crushed to 1 cup
Sugar - 2tblsp
Butter/Margarine - 2tblsp
Karo Corn Syrup - 2 - 4 tblsp
Cream cheese softened - 6 oz
Marshmallow cream - 6 oz
Strawberries, kiwis or any another fruit sliced to decorate

Method:
1. Preheat oven to 350 degree F.
2. Combine crushed cereal, sugar, butter, corn syrup and press on a pizza pan or stone.
3. Bake for 5 -8 minutes or until lightly browned. Cool completely.
4. Mix cream cheese and marshmallow cream and spread over the crust.
5. Arrange fruit over cream cheese mixture.
6. Chill for an hour until firm.
7. Cut with a pizza cutter and serve.

Sending this recipe to
Fun N Sun Event hosted by Tickling Palates,

Kid's Delight- Hosted by Mina of Authentic Vegetarian Recipes originally started by Srivalli of Spicing Your Life.

HRH - Healthy Summer Event hosted by Kurinji Kathambam

Masala Sandwich

This was my favorite snack at Vijaya Bakery in South End Circle in Bangalore. Me and my college friends would often go to Vijaya Bakery. I made these sandwiches for my friend Arathi's Anniversary party.

Ingredients:
White or Wheat Bread slices
Tomato - 2 big chopped
Onion - 1 medium chopped
Carrot -1 grated
Ginger - 1/2 inch grated
Green chillies - 2 or more to suit your spice level

Seasoning:
Mustard seeds - 1/2 tsp
Asafoetida - a pinch
Curry leaves - 1 string
Turmeric - 1/2 tsp
Jeera - 1/2 tsp
Oil - 1 tblsp

Chilli powder -1/2 tsp
Jeera powder -1/2 tsp
Corriander powder -1/2 tsp
Garam masala powder -1/2 tsp
Fresh corriander leaves chopped -4 tblsp
Salt to taste


Method:

1. Make a seasoning with mustard, asafoetida, turmeric and curry leaves in 1 tbsp of oil
2. Add chopped ginger, green chillies and chopped onion and saute.
3. When the onion is brown add the chopped tomatoes and grated carrot and cook till all the liquid is absorbed.
4. Add salt, chilli powder, jeera powder, corriander powder and garam masala powder.
5. Garnish with fresh chopped corriander leaves.
6. Toast the bread and spread the carrot masala mixture.

Sending this entry to "Sandwich Mela" hosted by Srivalli.

Award from Priyas "Now Serving"

Crazy For Cakes Event - Participation Award by Priya Mahadevan

Brinjal Dosa

Brinjal Dosa

Ingredients:
Brinjal long variety -2 (sliced)
1 cup – rice (raw)
2 tbsp – dry coconut
2 – dried red chillies
1 tsp – jeera
Jaggery or brown sugar – 1 tbsp
Tamarind – 1 tsp
Salt to taste

Method:
1. Soak rice overnight
2. Blend rice with dry coconut, red chillies, jeera, jaggery or brown sugar, tamarind, and salt.
3. Keep the sliced brinjal in a vessel filled with water
4. Heat the dosa tava.
5. Spread a tsp of oil on the tava and arrange the sliced brinjal.
6. Pour the dosa batter on the tava and spread evenly
7. Put another tsp of oil to cook, cover the tava
8. Flip the dosa and cook on the other side.
9. Serve dosa with or without chutney.

Sending this recipe to Krithi's Kitchen who is guest hosting Breakfast Club started by Helen of Fuss Free Flavors.

Pineapple Bread

I love to experiment different types of breads. I was inspired by my Aerobics teacher Michelle in Hampton, VA. She would bring different types of breads to the class. I have since been trying out breads substituting the liquid ingredients with fruit pulp, soy milk, fruit butters etc.

Ingredients:
Pineapple crushed with its juice - 1 cup
Butter softened – 1 tbsp
Sugar - 1 tbsp
Whipping cream - 2 tbsp
Salt - 1 tsp
Pineapple essence - 1/4 tsp
Pineapple color - a few drops
Bread Flour – 3 cups
Yeast – 3 tsp

To be added during during the mixed bread cycle when the machine beeps
Dried pineapple pieces - 1/2 cup (available at Trader Joe)

Method:
1. Add all the ingredients in the bread machine in the order of ingredients.
2. Set the setting to mix bread and light crust
3. Start the bread machine
4. Make sure the dough is soft elastic ball, if necessary add a tsp of oil if the dough is tight or a tsp of flour if the dough is sticky
5. When the machine beeps add the chopped dried pineapple pieces.
6. Cool completely when done and slice to pieces.

Sending this recipe to "RecipeGrabBag" A Fruit/Veggie a month Event started by Priya of Mharo Rajasthan's Recipes.

Vattayappam – Kerala’s Queen of steamed rice cakes for ICC

The challenge for March is a speciality dish from Kerala. It is a steamed rice cake leavened with yeast, sweetened with sugar and garnished with nuts and raisins. This challenge is hosted by Srivalli of Spicing Your Life and the recipe is adapted from Shn of Mishmash.

Vatteppam/Vattayappam – Kerala’s Queen of steamed rice cakes

Ingredients:

To blend:

Raw rice - 1 cup soaked for 6-8 hours
Grated coconut - ¾ cup
Cooked rice -2 tblsp
Water - ½ cup water to grind (thick as idli batter)

To Proof yeast:
Active dry yeast ½ tsp
Water - 1/3 cup
Sugar - 2tsp

To Make Rice porridge: (Use 4tbsp of this paste)

Coarse ground paste -1½ to 2 tbsp
Water -1/3 to ½ cup

To sweeten and flavor:

Sugar - ½ cup or more per your taste
Cardamom powdered - 6 to 8
Cashew nuts 8 to 10
Raisins ½ tblsp
Ghee1 ½ tblsp

Method:

1. Blend rice in an adding very little water to a coarse texture,
2. From the blend mixture remove the required quantity mentioned under, “To Make Rice porridge” and keep aside.
3. Add freshly grated coconut to the main batch of ground rice and grind thoroughly to a fine batter.
4. At the end, add cooked rice and grind again.
5. Proof yeast by warming adding sugar and yeast dissolved in this luke warm water and keep the mixture in a warm place for 15-20 minutes till it foams.

To make Rice porridge:
Heat a pan and add a couple of spoonfuls of coarse ground rice, kept aside earlier and water; bring it to a boil and keep stirring in low-medium heat until it is fully cooked and reaches the consistency of porridge and turn off the heat and cool completely.

Add the rice porridge to the ground rice batter and blend it thoroughly with the batter. Next, add yeast mixture and pulse one or two times just to blend everything well.

Pour the entire batter to a bowl and let it ferment in a warm place for about 4-6 hours or overnight. When batter is doubled and fermented, add sugar let it ferment for another 2 hours.

Just before steaming, add powdered cardamom, ghee roasted nuts and raisins to the batter.

For steaming:
Grease a 6 inch round cake pan with oil or cake release. Pour the prepared batter and fill till half of the pan/cake tin and steam cook for about 20 -30 minutes in medium heat.

Let it completely cool. Now run a knife by the side of the pan and gently separate the steamed cake from the edges of the pan and slowly lift the cake with a spatula and cut into squares of wedges.

Coriander Pulav

Ingredients:

Basmati Rice - 1 cup
Coriander leaves - 1 bunch
Green Chillies - 2
Grated ginger - 1/4 inch
Cloves - 4
Cardamom - 2
Cinnamon - small piece
Bay leaf - 1
Black pepper - 1/2 tsp
Salt - to taste
Juice of 1/2 lemon
Roasted Cashew nuts - to garnish
Olive oil to saute - 1 tsp
Butter or ghee - 2 tsp

Method:
1. Heat oil and saute bay leaves, cinnamon, cardamom, black pepper, green chillies and set aside.
2. Chop the coriander leaves, reserve a little for garnish.
3. Take basmati rice in a oven safe dish and add the chopped coriander leaves, sauteed bay leaves, cinnamon, cardamom, black pepper, green chillies, and salt.
4. Add two cups of hot water.
5. Preheat oven to 350 degree Fahrenheit.
6. Bake it for 60 minutes, add butter/ghee and mix well.
7. Add the lemon juice.
7. Garnish with the reserved coriander leaves and cashew nuts.

Sending this to the event - Herbs & flowers in My Platter- Coriander/Cilantro hosted by
Krithi's Kitchen, Seduce Your Tastebuds

Coriander Dry Chutney

Ingredients:
Dry coconut grated - 1 cup
Red chillies - 6
Green chillies - 8
Asafoetida - 1/4 tsp
Tamarind paste/powder - 2- 3 tsp
Fresh Coriander leaves - 2 bunches
Salt - to taste

Method:
1. In a dry blender powder the dry coconut set aside
2. Dry blend the red chillies, green chillies, asafoetida and add the powdered coconut.
3. In the meantime take two bunches of coriander leaves and spread it on a microwavable plate and microwave for 5 to 6 minutes till it is dry.
4. Crush the coriander leaves and add it to the blender and pulse it to blend.
5. Finally add salt and tamarind to taste.

Sending this to Krithi's Kitchen's event, Herbs and Flowers on my Platter - Coriander/Cilantro, Seduce Your Tastebuds.

Mango Cake

Ingredients:

2 cups - All purpose flour
2 cups - Sugar
1 and half tsp - Baking powder
1/2 tsp - Baking soda
1/2 tsp - nutmeg powder
1/2 cup - unsalted butter
2 eggs
1 tsp vanilla essence
3 cups - chopped mango
3/4 tsp - cinnamon

Frosting:
1/4 cup mango pulp
Cool whip as required
2-3 tsp Jello cheesecake pudding mix for stabilizing

Method:

1. Set butter to room temperature.
2. Beat eggs and mix sugar. baking powder, soda, butter, nutmeg, cinnamon and vanilla essence
3. Add flour to this and mix gently.
4. Finally add the chopped mangos.
5. Pour in a greased cake pan and bake 40-45 minutes till the toothpick comes clean

Sending this to Healing Foods Event hosted by "Kaarasaaram"