I have a lot of friends who have trouble consuming tofu. Though I am not a strong proponent of consuming tofu very often, it is good to have once in a while. My family loves tofu in any form, but I always look at other innovative ways to serve them tofu to avoid boredom. 

I bookmarked this recipe a few months back and tried it a few times now. Each time it has been appreciated just as well. So check it out for Day 3 Week 4 of BM #29.

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Posted by Harini R on Wednesday, June 26, 2013

Eggless Cornmeal - Lime Cake

Now that the summer vacation is in full swing for the kids, I am unable to find time to make baked goodies they like as often. The other day my little one kind of gave me a hint that I had totally forgotten to make a cake for her. That spurred me on to look into some bookmarked recipes to make a lovely cake just for the kids!

The only error I made was using corn meal instead of corn meal flour. But the taste was awesome and it was very filling as well. The cake was a little crumbly but the lime zest was a super addition. This forms part of Day 2 Week 4 of BM #29.

Eggless Cornmeal - Lime Cake

Source - here
Ingredients - 

Corn meal flour (fine)  1/2 cup [I used the coarse flour and so the cake was a little gritty.]
All Purpose Flour / Maida 1 cup
Baking Powder 1 tsp
Baking Soda 1/4 tsp
Salt couple pinches
Lime Zest 1 tsp 
Sugar 1/2 cup
Lime / Lemon Juice 1 Tbsp
Curds/ Yogurt 2 Tbsp
Milk 3 Tbsp

Eggless Cornmeal - Lime Cake
Two mini loaves

Method Of Preparation -

In a mixing bowl, add the flours, salt, baking powder, baking soda and the lime zest. Mix well.

Separately blend oil, sugar, lime juice, curds and milk until it is silky and smooth.

Gradually pour the wet ingredients into the flour mixture. Mix well to get a lump free batter.

Preheat the oven to 350 F and prepare the cake pan to be used either by greasing it or by lining it by a parchment paper. I used a small loaf pan and two mini loaf pans.

Pour the batter upto 2/3rds and bake in the center rack for about 35-40 min or until the tester comes out clean upon piercing it in the center.

Run a knife along the sides and unmould. PLace it on a cooling rack before slicing it.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29.

Preparation Time 15 min + Baking Time 40 min
Serves 5-6

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Bhindi-Cashew Masala

The Final week of BM #29 starts today and I have chosen to try out at least three out of the scores of bookmarked recipes in my folder! This particular one is from Suma's Veggiplatter and it has become one of our family favorites. 

This one appears on our dinner table quite often and so I thought I would showcase it here for Day 1 week 4 of BM #29.

Source - here
Ingredients - 

Bhindi / Okra chopped 2 cups
Onions, finely chopped 1/2 cup
Tomatoes, chopped 1 cupCashews 10-12
Milk 1/4 cup
Salt and Red Chilli Powder to taste
Turmeric 1/8 tsp
Dhania-Jeera Powder 1 tsp
Garam Masala 1/2 tsp
Kasoori Methi 1 tsp
Oil 1 Tbsp
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp)

Bhindi-Cashew Masala

Method Of Preparation -

Fry the okra in 1 Tbsp of oil until they are cooked and lose their stickiness. Set aside.

Grind the cashews adding milk as much as necessary to make a fine paste and set aside.

In a pan, heat oil and add the cumin seeds. After the cumin seeds are brown, saute the onions until they are golden brown.

Add chopped tomatoes and sprinkle dhania-jeera powder, red chilli powder and turmeric. Let them cook until mushy. 

Add the cashew paste and let the mixture simmer until the oil floats on top. Now is the time to add the fried okra. Mix well and sprinkle salt, garam masala and kasoori methi.

Adjust the consistency as needed by adding more water/milk. Garnish with Coriander leaves and serve hot with Rotis.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29.

Preparation Time 45 min
Serves 6-7

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Posted by Harini R on Monday, June 24, 2013

Atta Chakuli

Here is another Oriyan Delight. It is typically prepared as an offering to The Goddess Durga. Also it is a special breakfast. 

I made this as a snack for the kids and the older one loved it. Check out this fennel flavored sweet dosa for Day 3 Week 3 of BM #29.

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Tomato Chuda Santula

One of my favorite breakfast while growing up was Poha upma. Each family/region probably has a different version of this and I found that the Oriyan version is much more simpler and faster to make. 

Since we have got used to our version of Poha Upma, it was definitely a lot different and plain. Next time I would add a few peanuts and more vegetables. The kids missed the potatoes in this for sure!

Check it out for Day 2 Week 3 of BM #29.

Source - here
Ingredients - 

Thick Poha / Flattened Rice 2 cups
Onions, finely chopped 1/2 cup
Tomato, chopped 1/2 cup
Turmeric 1/4 tsp
Green Chillies 2-3 (or to taste)
Salt as needed 
Seasoning (Oil 2 tsp, Mustard seeds 1/2 tsp, Cumin seeds 1/2 tsp, Curry leaves few)

Tomato Chuda Santula

Method Of Preparation -

In a wok/kadai heat oil and prepare the seasoning. Add the mustard seeds and cumin seeds. After they pop, add the curry leaves and saute the onions until they are translucent.

Wash and drain the thick poha in a colander. Set aside for upto 5 min.

Add the green chillies, tomatoes, turmeric and salt. Cook until the tomatoes are mushy.

Transfer the drained poha and mix well. Remove from fire and serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29.

Preparation Time 15 min
Serves 2-3

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Posted by Harini R on Tuesday, June 18, 2013

Instant Chakuli

I have been thinking about exploring the Oriya Cusine (Cuisine from the eastern state of Orissa in India). So when Srivalli announced one of the themes as 3-course regional cuisine, I chose to make an Oriya breakfast for 3 days.

So for the next 3 days look out for those as part of BM #29. Here is an Oriya Dosa for Day 1 of Week 3.

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Dapka Kadhi

The regular kadhi itself has too many possibilities and varieties. Now to add to that list, here is a Gujarati Kadhi called Dapka Kadhi, moong dal dumplings in a traditional Gujarati Curd Gravy.

This delicious variety of Kadhi has been introduced to us by Srivalli as part of Indian Cooking Challenge for the month of May 2013. 

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Cream Of Broccoli Soup

I had an idea of making broccoli soup for a long time now and the weather suited us just in time! I made this today just when the heavens opened up and so it was 'heavenly' sipping the hot soup and watching the rain!! The kids preferred it cold, though.
Check this soup as part of Day 3 Week 2 of BM #29 under the 'Green' colored entry!

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Posted by Harini R on Wednesday, June 12, 2013

Strawberry Lemonade

This year summer is still not upon us but we are enjoying all kinds of coolers. This strawberry flavored lemonade caught my eye when I saw the post on my facebook profile. Check it out for Day 2 Week 2 of BM #29 under the 'Red' color scheme!!

Recipe Source -here
Ingredients - 
Strawberries hulled and chopped 10 to 12 
Sugar 1/2 - 3/4 cup
Water 1/2 - 3/4 cup
Lemon 1 large or to taste
Soda or chilled water to make the lemonade

Strawberry Lemonade

Method Of Preparation -

In a pan boil water and sugar until the sugar dissolves and a sticky syrup is obtained. Remove from fire and let it cool to room temperature.

Puree the strawberries without adding water. Strain if desired. (I made a fine puree so didn't strain.)

Mix the strawberry puree with the cooled sugar syrup. Squeeze in the required lemon juice and refrigerate.

When ready to consume the lemonade, pour about 1/4 cup of  the concentrate and about a cup of water/soda and enjoy it with a few cubes of ice on a hot summer day!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29.

Preparation Time 15 min
Makes 6-7 cups

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Posted by Harini R on Tuesday, June 11, 2013

Mango-Banana Smoothie

What do you do when you get tired of eating a ripe mango?? OMG! How is that even possible? How can anyone get tired of eating mangoes? Yup. Sad but true. There are some such souls in this wide world who fall into that category.

So here is another way to enjoy the fresh ripe mangoes. I paired it with ripe/over ripe bananas and had it for breakfast. My chosen theme happens to be 'cooking with colors'. So this refreshing smoothie qualifies for 'Yellow' for Day 1 week 2 of BM #29.

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Posted by Harini R on Monday, June 10, 2013

I found that pumpkin and the spice combination works very well. This evening my kitchen was smelling divine! My kids loved this aromatic and tasty welcome back from school, which really made my day. Inspite of a tough time schedule I could squeeze in time to please the kids and was rewarded by compliments and hugs. 

I chose to make these muffins from Isa Chandra's 'Vegan with a vengeance' for BM #29. The ingredients I chose to highlight are Pumpkin and Milk.

Ingredients - 

All Purpose Flour / Maida 3/4 cups
Wheat Flour 1 cup ( I used Aashirwad atta)
Baking Powder 1 Tbsp
Salt 1/4 tsp
Nutmeg, grated 1/2 tsp
Ginger Powder 1/2 tsp
Cloves, ground 1/8 tsp
Cinnamon powder 1 tsp
Walnuts, chopped 1/2 cup
Sugar 1 1/4 cups
Pumpkin, puree 1 cup
Milk  1/2 cup (or soy milk for vegan version)
Vegetable Oil 1/2 cup
Honey 2 Tbsp (or molasses for vegan version)
Optional Topping - chocolate chips!!

Note - Use just all purpose flour if preferred.
I made pumpkin puree at home by steaming the pumpkin cubes and grinding them along with milk and the other liquid ingredients.

Method Of Preparation -

Preheat the oven to 400 F. 

Prepare the muffin pan either by greasing or using the liners.

Sift the flours, baking powder, salt and the spices. Mix in the chopped walnuts.

In a separate bowl whisk the pumpkin puree, milk, sugar, vegetable oil and molasses.

Pour the wet ingredients into the dry and mix until there are no lumps.

Fill the muffin cups two-thirds full. Sprnkle a few chocolate chips on the top and bake for 18 min or until a toothpick inserted in the center comes out clean.

Cool them on a wire rack and enjoy!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29.

Preparation Time  15 min + Baking Time 18 min + Cooling time 10 min
Makes 14 - 15 muffins

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It has been my personal experience that any dal/ sambar/ kootu/ curry/ sweet made using Chana Dal turns out very good. It turned out true yet another time with this pulusu. Thanks to Mrs. Maithili Venkateshwara Rao for this delightful tangy gravy.

Check it out for Day 2 Week 1 of BM #29.

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Methi Mango Dal

Come spring/summer and don't we all like to enjoy mangoes in any form? We have been having a blast with mangoes at home. This week the mangoes (as a fruit) were just as sweet as honey which we very rarely get in our neck of the woods. 

This season, we made a small herb garden in our backyard with some Methi , Mint, Marjoram and Basil. Looking at the fresh methi leaves was so tempting that I grabbed the opportunity to cook this classic combination for a dal. 

The result is a lip smacking, aromatic dal which pleases your palate as well as your senses!! My older one exclaimed that it was the best tasting dal ever!! I couldn't disagree, could I?

Even if this happens to be a basic dal made almost weekly at home (during the mango season), I found that it is not so popular with many of our friends. So I thought I would showcase this dal as part of BM #29. 

Incidentally I found a methi tomato dal in a book by Mrs. Maithili Venkateswar Rao, with a note saying that mango can be substituted for tomato.

Ingredients - 

Fenugreek leaves/Methi leaves chopped 1 cup
Toor Dal (Kandi Pappu)  1 cup
Raw Mango peeled and diced 1/2 cup
Salt as per taste
Turmeric 1/4 tsp
Green Chillies 6-7 (or as per taste)
Seasoning (Oil 2 tsp, Mustard seeds 1 tsp, Urad dal 1 tsp, Jeera (Cumin seeds) 1 tsp, Hing couple pinches, 1 dried red chilli, curry leaves)

Methi Mango Dal

Method Of Preparation -

Gently clean the leaves well.

In a pressure cooker boil Toor Dal. Boil chopped Raw mango  and methi leaves separately.

After the cooker cools down, heat a sauce pan and add oil and the seasoning. Wait until the mustard seeds splutter and the urad dal is brown. Saute the chopped green chillies for a couple seconds.

Add the boiled methi-mango and the cooked dal. Sprinkle turmeric and salt to taste.

Let the dal simmer for couple of minutes and serve over hot rice and ghee.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#29.

Preparation Time 30 min
Serves 4-5

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