Rose Pudding (Eggless)

When you say a pudding is eggless, there are only few options like custard powder, cornflour, gelatin , agar agar and may be a few other options too.  To me the last one agar agar is always the best.  Agar Agar is a must in Iftar particularly for people in South India.  There are some foods cools you down  when you have it but they don't cool the inside of your body.

  Only a few foods they cools you down when you have it as well as they cool the inside of your body.  Agar Agar is one of the food which has the quality of both.  Agar Agar is nothing but a gelatinious substance obtained from the cell walls of red algae.  Agar Agar is also a vegetarian substitute for gelatin in pudding, jelly, ice cream etc.  You can play with this agar agar and create so many different types of puddings and jelly.  Just flow your creativity and create different eggless pudding using agar agar.  Here goes my simple recipe using agar agar.

Preparation Time: 5  minutes
Cooking Time: approximately 20 minutes
Makes 6 Roses

Ingredients:
Agar Agar- 2 tbsp ( broken pieces or powder)
Milk- 400 ml
Condensed Milk- 2 tbsp
Rose syrup- few drops

Method:
Add the crushed pieces of agar agar to a pan and add about 150 ml of water.  Heat the pan in medium to low heat and let the agar agar dissolve completely.  Once the agar agar looks soft, mash with a back of a spoon to dissolve it completely.  At this stage add the milk slowly and keep stirring constantly .  Once you add the milk you might notice a few bits of agar agar floating on top, to dissolve this completely keep stirring until it dissolves completely and looks smooth.  Finally add the condensed milk and stir well.  Take it off from heat and let it cool down for a while, don't let them cool down completely , it might set.  So after a few minutes taking off from heat, add the rose syrup and dissolve well.  Now you can pour them in different fancy mould or just pour in 9 inch cake tin or plate and let them set.  Once set, keep it refrigerated and serve it chilled.

Note:
Instead of rose syrup you can also  use other flavorings like vanilla, cardamom, saffron, almond etc.

This recipe goes to Joy From Fasting To Feasting,  Iftar Nights

 
Important Note:
I'll be on a break till the end of this week i.e I don't have my laptop.  So it's not possible for me to read or publish your comments, as well as for Any One Can Cook also I'll be not able to visit your links but I'll make sure to read all your entries next week, keep linking your yummy entries.

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Karee Vadai (Meat and Lentil Fritter) My Guest Post on Cooking Varieties

This recipe is my guest post on Cooking Varieties.  Actually I was supposed to do this long back ago with any recipe using Winter Squash, since it was really just the time we moved to India, I couldn't make it.  Ms.Wan was really kind and patience with me, I really appreciate that.
Finally when I was ready to do the post, it was just a couple of days before Ramadhan, so I decided to make some Iftar related recipes, so this kari vadai (meat and lentil fritters).  Thank you Ms.Wan for giving me this wonderful opportunity.

Kari Vadai is nothing but fritters made with fritters and lentils.  I have used here Chana dhal which is nothing but yellow split pea.  You can find this in any Indian grocery stores.  This is something which we have for our Iftar with Kanji (Soup).  This vadai can be prepared with uncooked meat also, but I cooked the meat and then used for fritters, since it reduces the cooking time for vadai, aslo you don't have to worry whether the inside is cooked or not and your oil doesn't get spoiled with all the meat fat. Hope you all enjoy this recipe

Preparation Time: 20 minutes
Cooking Time: 20 minutes
Make 15 to 20 vadai's

Ingredients:
Chana dhal (Yellow Split Pea) - 150 g
Boneless lamb- 150 g
Onion- 1 small sized finely chopped
Ginger garlic paste- 2 tsp
Cumin seeds- 1 tsp
Fennel seeds- 1 tsp
Chilli powder- 1 tsp
Garam masala- 1 tsp
Turmeric powder- 1/2 tsp
Coriander leaves- 1 tbsp finely chopped
Lemon juice- 1/2 tbsp
Salt as required
Oil for frying

Method:
Soak the chana dhal in water for 2 hours.  Finely chop the lamb pieces and marinate with turmeric, lemon juice, salt and 1/2 tsp of garam masala.  Add oil in a pan, add the meat pieces  and cook  until the meat is completed cooked.   Now grind the chana dhal by adding very little water into a thick coarse paste.  Once the dhal looks coarsely ground, add the meat and grind it again.  Meat should also look like coarse pieces in the dhal.  Now add the spices, salt, onion, chopped coriander leaves and ginger garlic paste.  Mix it well.  Heat oil in a pan to shallow fry, once the oil is hot enough to fry, make patties out of the mixture and drop it in hot oil, keep the flame in medium and cook it on both sides until it looks golden brown in colour.  Serve the hot vadai's with green chutney.


Note:
 To check the oil is hot enough, drop a small amount of mixture in the oil, if it comes bubbling up immediately then the oil is ready to fry.
Also if your mixture doen't hold well and it's too crumbly, add some gramflour or all purpose flour to hold the mixture.

Sending this to Joy From Fasting to Feasting, Iftar Nights, Serve it Only Fried, CC-Appetizers 

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Almond and Fig Peda

As a sweet lover I never said no to sweets, that too when it's celebration and festivals without any guilt there is been lots of sweets flowing around. This is one of them which I made it in the beginning of Ramadhan.
Ingredients:
Sweetened condensed milk- 1 can( about 297 g)
Home made paneer- 1 cup ( to see how to make your own paneer click here.)
Ground Almonds- 1 tbsp
Saffron - 1/4 tsp soaked in warm milk
Dried figs- 6 to 7( pureed with little water)
Rosewater- 1/2 tsp ( optional)
Method:
Blend the paneer in a food processor until it becomes soft and comes together like a dough or mash it up with your hands well. Crumble the cheese completely and mix it with condensed milk in a large microwave safe bowl. Keep it in the microwave high for 5 minutes without covering the bowl.
  After 5 minutes take the bowl out and stir well. Pour half the mixture separately in another bowl. To one half mix the ground almonds and saffron, mix it well. To the other half add the pureed figs and mix well.
 Microwave the almond mixture for 5 minutes, take out and stir well. Again microwave for 2 minutes, take it out and stir well. By this time it should have reached the required consistency, if it's still runny and liquid, microwave again for 2 minutes until it becomes thick and leaves the sides of the bowl.
 Repeat the same with the fig mixture and finally add the rosewater. Grease a plate with ghee or butter, first pour the fig mixture and flatten it, then pour the almond mixture on top of it. Let it cool down and cut it into squares, place a almond on top of each square.
This recipe goes to the event Celebrate Sweets- Peda by Joy of Cooking originally started by Nivedita.

This recipe also goes to Letz Relishh Paneer by Tasty Appetite.
Along with this recipe I'm also sending my carrot and paneer parathas to the Letz Relishh event.

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Garlic Rolls

This is again another recipe from Suhaina's blog, she always says that she loves her garlic bread and now I can understand why. This bread is simply amazing. You can just munch on these bread without even any side dish. Her favourite garlic bread has become my favourite, it's full of flavours with garlic and the herbs. Please check her blog for all her yummy creations. For this bread she has given a very simplified and clear instructions, so you can check her blog for clear instruction of this recipe. Click here to check this recipe from Suhaina's My Singapore Kitchen.

Garlic:
 Before going to the recipe I would like to give a brief introduction about garlic. Garlic is known for it's various medicinal values.

Garlic (Allium Sativum) is a plant with a very strong and bitter flavor which has been used for both culinary and medical purposes for hundreds of years. The key medicinal ingredient in garlic is allicin, which is known to have wonderful anti-bacterial, anti-viral, anti-fungal and anti-oxidant properties.
Garlic can be used to treat high cholesterol, parasites, respiratory problems, poor digestion, and low energy. Studies suggest that regularly eating garlic helps lower blood pressure, controls blood sugar and blood cholesterol, and boosts the immune system. It has also been found to reduce the risk of esophageal, stomach, and colon cancer. 

Garlic's antibacterial properties make it a wonderful treatment for coughs and other throat irritations. Garlic may also reduce the severity of upper respiratory tractions.
Garlic's antibacterial, analgesic, and anesthetizing properties can help cure toothaches. Simply put some garlic oil or a piece of crushed garlic clove directly onto the affected tooth and the gum for instant relief. 

The recipe for Garlic Rolls follows:
Ingredients:
Dough:
Plain Flour- 400 g
Dried yeast- 3 tsp
Salt- 1 tsp
Sugar- 1 tbsp
Olive oil- 2 tbsp
Warm Water- 150 ml( adjust the amount of water when you are kneading the dough)
For the Garlic Butter:
Butter- 100 g( at room temperature)
Mixed dried herbs or finely chopped fresh coriander- 1 tbsp
Garlic- 3 cloves grated
Salt - a pinch.
Method:
Mix all the ingredients for the dough except oil and knead it into a smooth dough. Adjust the amount of water to get a dough. Then add the oil and knead it again to get a smooth and elastic dough.
Place the dough in a clean, oiled bowl, cover it with a cling film and allow it to rise for about 1 hour or until doubled in size.
Meanwhile prepare the garlic butter by mixing all the ingredients together and set aside. 

Take the raised dough, knock the air back and divide the dough into two equal balls. Roll it out into a flat rectangle, spread the garlic butter . Roll it like a swiss roll. Cut the log into two equal portions, then again cut each pieces again into half. Repeat the same for another portion of the dough. 
Now you can bake this in a square cake tin, loaf tin or a round cake tin. I have used here a round cake tin. Grease the tin, and arrange the circles inside without touching each other. Apply more garlic butter on top of the bread. You can also sprinkle some sesame seeds. Cover the tin and leave it to rise for another 30 minutes.
Meanwhile preheat the oven for 180 degree celsius. Bake the bread for about 20 to 25 minutes or until golden brown on top.
Serve the bread warm with curries and salad or just by itself.


This bread goes to Bookmarked recipes by Priya Mitharwal, Two For Tuesday, Bake- Off event by Champa and Yeast Spotting.
This recipe also goes to Nupur's  BB6- Potluck Edition.

 

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Our Iftar Meal 1

This is our layout or method of Iftar meal I can say. Not necessarily everyday we have like this. In general our everyday Iftar meal will include some fruits or juices and some dinner along with that. Since the days are longer here, it's not possible for us to have starters, porridge and then leave a break to go for main course. We just move on to Main course immediately after breaking fast.
This meal have

• Fruit Chat
• Almond and Carrot Milk
• Steamed Bulgur with meat stuffed cabbage leaves, carrot bundles served with red pepper sauce
• Mint Tea with Semolina Syrup cake

This whole meal goes to Joy From Fasting To Feasting by Kitchen Flavours.

You can find the recipes for this below separately.

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Bulgur with Meat Stuffed Cabbage Leaves

For the Bulgur:
Ingredients:
Bulgur wheat- 1 cup
Carrot- 1 medium sized finely chopped
Garlic- 2 pods finely chopped
Olive oil-3 tsp
Chilli flakes- 1/2 tsp
Salt as required
Method:
Add all the ingredients to the cooker or rice cooker, add two cups of water and cook it until the all water is absorbed and cooked. Once cooked, stir with a fork to separate the grains.

For the Meat Stuffed Cabbage and Carrot Bundles:

 I have used here the Chinese cabbage leaves, you can also use the normal ones which would be equally good.
Ingredients:
Cabbage leaves- 4
Minced Meat- 250 gm
Ginger garlic paste- 1 tsp
Chilli powder- 1/2 tsp
Garam masala- 1/4 tsp
Coriander powder- 1/2 tsp
Salt as required
Olive oil- 1/2 tbsp
Method:
First prepare the meat filling by heating the oil in a pan, add ginger garlic paste, meat , spices and salt. Cook it until the meat is completely cooked, the water is absorbed and it looks dry.
 To stuff the cabbage leaves gently remove the leaves without tearing, wash well. Immerse it in a boiling water and cook for 5 minutes. Remove it from the water and pat dry completely.
Place a level tablespoon of meat mixture in the middle of the leaves and wrap it up tightly enclosed without any gap. Repeat it with the remaining leaves and steam it in a steamer or any method of steaming which you use for 10 minutes.
For the carrot bundles:
Very simple preparation, just slice the carrots lenghtways and steam them. To tie the carrot bundles use chives or a coriander stalk.
For the Red pepper sauce:
Red pepper- 1
Garlic pods- 2
Dried red chilly- 1
Method:
Preheat the oven to high. Smoke the red pepper for about 1/2 an hour until the skin gets blackened out completely. Remove the top layer completely, grind it along with garlic, chilly and salt.
To serve this meal in a plate add the bulgar first, then the stuffed cabbage leaves, carrot bundles and some red pepper sauce on side.

Fruit Chaat:
Along with this recipe I have also included the fruit chat recipe, since it's a very basic and simple preparation, I didn't use a separate post for this.
Use selection of fresh fruits like apples,peaches, banana, melons etc.. Chop them into pieces, add a sprinkling of fruit chat and mix well. Fruit chat can be found in any Indian grocery stores.

This recipe goes to Joy From Fasting to Feasting and  Colour your palate- ' A Visual Treat' by Creative Sanyukta.

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Mint Tea With Semolina Syrup Cake

Mint Tea is very light and refreshing with the flavour of fresh mint leaves and some tea, this is something very good to have after a heavy meal or any time of the day to make you feel fresh.

Serves 2
Ingredients:
Fresh mint leaves - 4 to 5
Water-1 cup
Honey or Sugar according to your taste.
Tea bag-1
Method:
It is best to use a kettle for this tea to extract the maximum amount of flavours from mint in a less time, but you can also use a normal which will take a bit longer time. Wash the mint leaves and boil it with the water in the kettle. The water will turn almost greenish, now just dip the tea bag, to give a reddish colour and take it out immediately. Serve the tea with honey or sugar according to your taste.

Semolina Syrup Cake:
This is nothing but Basboosa or reveni made with coarse semolina. I was actually trying to make basboosa, but I made with coarse semolina which gave it a different texture so I dint want to give the name of traditional Basboosa and it became semolina syrup cake.
Ingredients:
Coarse Semolina- 2 cups
Sugar-1 cup
Butter-100 g
Eggs-2
Baking powder- 1 tbsp
Almonds- 10 to 12
For the syrup:
Sugar- 1 cup
Honey-1 cup
Rose water- 1/2 tsp
Lemon juice- juice of 1/2 a lemon
Method:
Preheat the oven to 180 degree Celsius. Cream the butter and sugar. Add the eggs and beat well. Then add the semolina and baking powder and mix well. Pour it into a greased and lined square cake tin. Place the almonds on top.  Bake it for 20 to 25 minutes until well risen and slightly brown on top.
Meanwhile prepare the syrup, add 1 cup of water to the sugar and honey, heat it in medium to low heat. When the sugar gets completely dissolved bring it boil for 10 minutes until it becomes syrupy. Finally add the essence and lemon juice. When the cake is cooked, pour the syrup over the hot cake. Cut into slices and leave it in the tin to cool down completely and to absorb all the syrup.
Serve with Mint Tea.
This recipe goes to joy from fasting to feasting.

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Almond and Carrot Milk

Serves 2
Ingredients:
Carrot- 2 medium sized pureed
Milk-1/2 litre
Ground Almonds with skin- 1 tbsp
Honey or agave syrup- 2 tbsp( If using sugar, use 1/4 cup of sugar)
Cardamom crushed- 2
Method:
Mix together all the ingredients and let it boil for few minutes untils everything gets mix well. Boil for about 10 minutes. Take it off from heat. Let it cool down completely. Refrigerate and serve.
 This recipe goes to Joy from fasting to feasting, Dish starts with A.

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Iftar Moments Hijri 1431: Roundup 3

Hi Everyone,

  Finally after a long time Iftar Moments: Roundup 3 and the final roundup of this event is online. I don't want to drag you guys any longer with this roundup so I made this a bit long one, so please take your time to go through each and every dish individually. Initially I said it was over 200 entries, but I received a few entries after the event closed, including those entries it exceeded to more than 260 entries. I'm overwhelmed with your responses, my sincere thanks to each and everyone who participated in this event. Everyone who took part in this event are always special to me, so I give everyone this Special Award with your name in it which you'll receive via mail.

  Okay have I forgotten something, nooo I remember the winner... The winner will be announced two days later:-)
  I wish I could more gifts for the participants, but this time it's for only one. Next time may be I'll get some sponsors to increase the number of gifts. Yes Insha allah I have decided to have this event as a annual one for every Ramadhan with all your love and support.
  Right let's go to the roundup now, in this roundup we have 1 Party Menu, the last 10 days menu. Apart from having 30 days menu structure, I have also classified few maincourse, starter separately., each and every dish is different so please take your time to go through every recipe individually.
  Last but not least we have a very fabulous collection of sweets, from traditional to new creative ones. This sweet collection will be more than enough as a reference for Eid or any special occasion.
Let's go to the roundup now.....
Party Iftar Menu:3

Starter:
1. Crescent Rolls by Creative Sanyukta
2. Pastry Puff by Sathya
Main:
1.Haleem by Azee's Kitchen
2.Wholemeal Pitta by Umm Mymoonah
3.Thalaserry Briyani by Suja Suganthan
Dessert:
1.Musara Varakiyathu by Shab's Cuisine
2.Watermelon Rind Halwa by Priya's Easy N Tasty Recipes

Day 21

Starter-Sago  Chethi Roti by Sathya	Starter-Watermelon in a glass by Reshmi Ahmed	Main- Mixed Spicy Rice With Sprouts by Priya Mitharwal
Main- Chicken Fry by Suhaina	Dessert- Beetroot Kheer by Nithu Bala

Sago Roti is a Handmade Pancake made with Sago, chickpea flour and Rice flour.
This simple Watermelon in a glass will refresh you after a long hectic day.
This Mixed Spicy Rice with Sprouts is packed full of nutrients and flavours with the addition of all mixed sprouts and spices.
Just the look of this aromatic Chicken Fry will make your mouth water.
This Colourful Beetroot Kheer` is delicious and cooling to finish off your meal.
Day 22

Starter- Oats and Sago Kanji by Umm Mymoonah	Starter- Makai and Paneer Pakoda by Priya Mitharwal	Main- Vegetable Briyani by girlichef
Main-Bhagara Baingan by Charitha	Dessert- Bread pudding by Akheela

Oats and Sago Kanji made with Oats and Sago with mild spices is a very mild soup to start your meal.
This unusual combination of Makai Paneer Pakoda made with Sweet Corn and Paneer is very crispy and full of flavours.
This Vegetable Briyani made with a healthy collection of vegetables will make it a perfect meal of the day.
Bhagara Baingan is a spicy curry made with Brinjals which is a perfect combination for Briyani
For dessert we have a  simple and elegant Bread Pudding made with slices of white bread, raisins which is also flavoured with vanilla and cinnamon.
Day 23

Starter- Sprouted Moong Patties by Priya Mitharwal	Main-Egg Briyani by Jay	Main- Chettinad Chicken by Jay
Dessert- Tricolour Agar Agar by Jaleela Kamel

A very healthy Moong patties made with sprouted moong beans.
For main we have a yummy combination of Egg Briyani and Chettinad chicken. Chettinad is a region in South Indian, Chettinad Cuisine is known for it's specially ground masalas.
For dessert we have a very light and colourful agar agar, which is a type of pudding made with agar agar(China grass)


Day 24

Starter-Ezogelin Soup by Reshmi Ahmed	Main-Potato Bread by Reshmi Ahmed	Main- Lamb Goulash by Reshmi Ahmed
Dessert- Qubani Ka Meetha by Priya Srinivasan

Ezogelin Soup is a common Turkish Soup made with Bulgur and Lentils.
This Potato bread made with mashed potato gives it a much more softer texture than normal breads.
Lamb Goulash is a Hungarian thick stew made with a selection of fresh vegetables, lamb and herbs.
This glossy, shiny and rich Qubani Ka Meetha is made with dried apricots, almonds and flavoured with cardamom.
Day 25

Starter- Stuffed Poppadum Cones by Deepa	Starter- Energy  Giving Green by Umm Mymoonah	Main-Kerala Paratha by Suhaina
Main- Kethal  Chicken by Suhaina	Dessert-Banana Parfait by Umm Mymoonah

For starter we have this wonderful Stuffed Poppadum Cones which is made with poppadums and stuffed with all healthy ingredients.
Energy giving green is green is made with all immunity builder and iron rich ingredients.
Kerala parota are soft and flaky which is very popular in Kerala and Tamilnadu.
Kethal Chicken is a spicy South Indian Chicken flavoured with chilli and fennel.
This unique Banana Parfait is madew low fat by using layers of yogurt and bananas.
Day 26

Starter- Khaman Dhokla by Sukunya	Starter- Egg Boats and Tomato boats by Nivedita	Main-Fenugreek Leaves and Black eye pea Sprouts Rice by Krishnaveni
Main-Aloo Ghost Ka Salan by Reshmi Ahmed	Dessert- Poha and Dates Payasam by Nithu Bala

Khaman Dhokla is a Gujarat delicacy made with besan flour, semolina and spices.
Egg boats and Tomato boats are made with spicy and flavourful egg filling and cheese filling.
Fenugreek leaves and black eyepea sprouts rice is a packfull of healthy rice for a perfect meal.
To accompany the rice we have a very popular Indian spicy Aloo Ghost Ka Salaan.
For dessert again a healthy and sugarless poha and dates payasam.

	Day 27

Starter-Avocado Milk Shake by Suhaina	Starter- Sabudana Vadai by Sanyukta	Main- Chicken Dum Briyani by Suhaina
Dessert- Sheer Kurma Usha Nandini

Energetic and healthy avocado milkshake made with avocados and milk.
For starter we have Sabudana cutlets made with sago and mashed potatoes.
Main is Chicken Dum Briyani with full of flavours.
For dessert Sheer Kurma made with vermicilli, milk and rich fruits and nuts.


Day 28

Starter-Melon Surprise by Umm Mymoonah	Starter-Sambhar Mini Idli by Krishnaveni	Main-Carrot and Paneer Paratha by Umm Mymoonah
Main-Moroccon Tajine by Reshmi Ahmed	Dessert-Fruit Salad With Ice cream by Umm Mymoonah

Melon Surprise is a combination of fresh melons. 
For starter we have this very cute looking mini  Idli's with Sambhar
For main Carrot and Paneer Paratha filled with carrot and paneer( Indian Cottage Cheese)  filling.
To accompany the parathas we have a slow cooked Moroccan Tajine.
For dessert Fruit Salad with Ice cream with a selection of  fresh fruits and Ice cream.

Day 29

Starter- Sprouted Moong Salad by Priya Mitharwal	Main-Green Gram Dosai by Nandini	Main- Mutton Curry by Suhaina
Main-Vada Curry by Menaga	Dessert-Kaala Jamun by PJ

To start with a fresh and crunchy Sprouted Moong Salad.
For Main we have a healthy Green Gram Dosai, An Indian Style Pancake made with Moong beans.
To accompany the dosa we have spicy Mutton Curry and Vada curry.
For dessert we have a very special Indian sweet Kaala Jamun,  fried dumplings made with khoya and soaked in sugar syrup.


Day 30

Starter- Sago Vadai by Priya	Main-Channa Briyani by Shankar Lavanya	Main-Mixed Sprouts and Fenugreek leaves curry by Priya Mitharwal
Main- Moroccon Harira by Reshmi Ahmed	Dessert-Vermicili Payasam byNithu Bala

For starter we have Crispy Sago Vadai made with sago, mashed potatoes, peanuts and spices.
For main we have a mild spiced Channa Briyani made with chick peas.
To accompany the Briyani we have a healthy Mixed  Sprouts and Fenugreek leaves curry and Moroccan Harira made with chicken and chickpeas.
For dessert we have Vermicilli payasam made with milk and vermicilli.


STARTERS

1.Beetrootparty Sandwich by Akheela
2.Buckwheat Colocassia Dosa by Pari
3.Couscouswrap by Pari
4.Honeyroasted Cashewnuts by Vidhu's Kitchen
5.Yogurt Soup by Creative Sanyukta
6.Curried Chicken Pizza by Suhaina
7.Raw Banana Chips by Vidhu's Kitchen
8.Sprouted Moong rava upma by Nandini
9.Salsa with biscuits by Vidhu's Kitchen
10.Sweetcornsoup by Supriya
11.Mushroom And Paneer Stuffed Garlic Loaf by Sushma
12.Tawa Paneer by Nivedita


MAIN COURSE

1.Ambur Briyani by Jaleela
2.Bulgur Pilavi by Reshmi Ahmed
3.Chicken Fried Rice by Suhaina
4.Mutton Briyani by Suhaina
5.Fish Briyani by Suhaina
6.Hyderabad Briyani by Supriya
7.Malabar Mutton Briyani by Fajeeda
8.Flavourful Chicken Briyani by Creative Sanyukta
9.Sweetcorn and Soya chunks Rice by Priya's Easy N Tasty Recipes
10.Sprouted Kaala Channa Rice by Priya's Easy N Tasty Recipes
11.Veg Pulav by Suhaina
12.Egg noodles by Suhaina
13.Vermicilli Upma by Lavanya
14.Couscous by Suhaina
15.Oats and Kasuri Methi Upma by Krishnaveni
16.Bhatura by Suhaina
17.Aloo Methi Paratha by Sayantani
18.Stuffed Sprouted Green Gram Paratha by Vidhu's Kitchen
19.Orotty by Suhaina
20.Carrot Paratha by Creative Sanyukta

1.Dosa by Suhaina
2.Venthaya Dosa by Nithu Bala
3.Peas Aloo Masala Dosa by Nithu Bala
4.Rava Dosa by Nithu Bala
5.Kollu Dosa by Nithu Bala
6.Mini Coulourful Dosa by Nithu bala
7.Set Dosa with Vada Curry by Nithu Bala
8.Idli and Chutney by Shama
9.Idli by Nithu Bala
10.Idli by Suhaina
11.Ragi Idli by Nithu Bala
12.Kollu Idli by Nithu Bala
13.Fried Masala Idli by Nithu Bala
14.Sweet Idli by Nithu bala
15.Garlic podi Idly by Nithu Bala.
16.Chicken and tortilla wrap by Sayantani
17.Madras Chicken Briyani by Sukunya
18.Coconut Idiyappam by Nithu Bala
19.Sweet Ragi Idypam by Nithu bala
20.Whole green Moong Idiyappam by Nithu Bala.

SIDE DISH

1.Achari Aloo by Aipi
2.Butter Chicken by Creative Sanyukta
3. Cabbage and Drumstick leaves Stirfry by Priya's Easy N Tasty Recipes
4. Channa Masala by Suhaina
5.Chilli Paneer by Aipi
6.Fish Fingers by Jay
7.Fish Fry by Sangeetha
8.Fish Fry by Shama
9.Fish Fry by Suhaina
10.Fish Roast by Suhaina
11.Go green with chicken by Sanyukta
12.Kadala curry by Suhaina
13. Karemeen pappas by Suhaina
14.Lauki Dhal by Denny

1.Mugachaya ghathi by Varadha Sharma
2.Paneer masala by Suhaina
3.Paripu kulambu by Suhaina
4.Potato curry by Fajeedha
5.Salmon Steak Fry by Pavani
6. Sambhar by Suhaina
7.Shahi Zuccini bhartha by Denny
8.Simple spicy chilli chicken by Sangeetha
9.Sothi Kulambu by Vidhu's kitchen
10.Spinach Fry by Remya Pradeep
11.Tangy Tomato chutney by creative Sanyukta
12.Tomato soup by Supriya
13.Tomato Thokku by Denny
14.Veg Kurma by Suhaina
15.Masoor dhal curry by Suhaina.

1.Chicken Roast by Fajeeda
2.Beef Curry by Fajeeda
.
Sweet Indulgences- Special Sweets for Eid or any special occasion


We have various exotic sweets from different creative food bloggers in this section. This wide range of sweet collection from traditional to new innovative sweets can be used for on the special occasion for Eid or any other special occasion. Take your time to go through each and every sweet individually.
Halwas

1.Aate Ka Halwa by Priya Mitharwal
2.Bread Halwa by Priya Mitharwal
3.Corn Pudding by Priya Mitharwal
4.Pineapple Kesari by Priya Mitharwal
5.Sooji Ka Halwa by Priya Mitharwal
6.Wholewheat and Apple Halwa by Priya Mitharwal
7.Asoka Halwa by Nithu Bala
8.Beetroot Halwa by Nithu Bala
9.Mixed Fruits and Bread Halwa by Nithu Bala
10.Rice Halwa by Nithu Bala
11.Sooji Halwa by Nithu Bala
12.Tapioco and Cassava Halwa by Nithu Bala
13.Carrot and Bread Halwa by Nithu Bala
14.Banana Halwa by Suhaina
15.Bread Badam Halwa by Denny
16.Carrot Halwa by Pavani
17.Cornflakes Halwa by Faiza Kader
18.Sago Halwa by Sathya
19.Watermelon Halwa by Kiran.


Pedas, Burfis and Ladoos

1.Chocolate Peda by Priya's Easy N Tasty Recipes
2.Milk and Chocolate Peda by Nivedita.
3.Mixed Nut Peda by Asha of Flavours Of South India
4.Oats and Dates Peda by Vidhu's Kitchen
5.Poha Ladoo by Nithu Bala
6.Kaju Katli by Nithu Bala
7.Aval Kesari by Nithu Bala
8.Besan Ladoo by Nithu Bala
9.Coconut Burfi by Nithu Bala
10.Boondi ladoo by Asha of Flavours Of South India
11.Orappam by Suja
12.Coconut Ladoo by Deepa
13.Rice and Jaggery Snack by Akheela of Torview


Other Sweets And Desserts

1.Almond London by Suhaina
2.Barley Payasam by Vidhu's Kitchen
3.Bottlegourd Halwa by Supriya
4.Bread Gulab Jamun by Nithu Bala
5.Gulab Jamun by Nithu Bala
6.Gulab Jamun by Jay
7.Gulab Jamun by Sara's Corner
8.Paal Kozhukattai by Nithu Bala
9.Jilebi by Suhaina
10.Pista Falooda Kulfi by Aipi
11.Mango Ice Cream by Nayna
12.Mango Ice Cream by Sayantani
13.Musk Melon Dessert by Supriya
14.Chocolate Mousse by Priya's Easy N Tasty Recipes
15.Pista Kulfi by Suhaina


Cakes And Bakes

1.Apple and Coconut Muffin by Fajeeda
2.Banana and Walnut Cake by Suhaina
3.Mini Oats and Barley delights by Krishnaveni
4.Cherry Cake by Sathya
5.Chocolate Cake by Suhaina
6.Citrus Cake by Reshmi Ahmed
7.Eggless Carrot Cake by Nandini
8.Fresh Strawberry Cake by Suhaina
9.Plaited Prune Bread by Maya and Lakshmi
10.Vegan Apple Muffin by Priya's Easy N Tasty Recipes

Hope you all had a great time in participating in this event and roundup. I cared a lot that I should not miss any of your recipes, if something is left out it's by mistake, please let me know immediately so that I can make the changes.
 Most of might have a blessed and peaceful Ramadhan by the grace of God, but people in some parts of the world are suffering a lot, please them in your prayers. May God make it easy for them.

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