Any One Can Cook : Series 26

Hello Everyone,

   Hope you all had a great weekend, welcome back to Any One Can Cook Series 26.  I was really happy to see all the entries last week, thank you all dear food bloggers who linked your recipes and made this a successful event.  Here are the three selected recipes from last week

  

Kala Channa Sundal by Ak's Vegetarian Recipe World

Speedy Mango Celery Salad by My Personal Food Journal

Dates Banana Milk Shake by Samayal Diary

If you have any recipes easy to cook, link to the event and get the chance of winning the award and gift.

If you are a new reader to this event please check the rules here

Archived recipes can be sent just by giving a link to the event in your post. Also don't forget to give a link about the event in your post.

If you find any trouble in linking your recipe please mail me your recipe link to ayeesha.riaz@googlemail.com.

The linky will be opened from Monday- Friday( till midnight 12) according to Europe- Greenwich Mean Time

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Moong Sprouts Dhokla

I'm back to dhokla mode again.  The thing I love about dhoklas are they are easy to make and twist them to your choice by adding different ingredients.  If I'm right I think I came across these dhoklas in Tarla dalas recipe.  I also don't remember whether it was just with moong beans or sprouted moong beans but I made it with moong sprouts, as sprouts always double the nutrients in the food.  I started using sprouts in my diets only after looking Priya's recipes with sprouts.  Thanks to Priya for introducing this wonderful world of sprouts. This would be an ideal breakfast or a healthy snack for your kids.  If you don't know how to make your own sprouts, please check it out here.



Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves 4 to 5

Ingredients:

Wheat Rava or Semolina- 3/4 cup
Oats- 1/2 cup powdered
Moong Sprouts puree- 1/2 cup
Yogurt- 1 1/2 cup
Bicarbonate of soda- 3/4 tsp
Salt- 1/2 tsp
Seasoning:
Mustard seeds- 1 tsp
Fresh grated coconut- 1 tbsp
Moong Sprouts - 2 tbsp
Coriander leaves- 2 stalk finely chopped
Oil- 1/2 tbsp

Note:
1 cup= 250 ml

Method:
Mix the wheat rava, salt, and bicarbonate of soda in a large bowl.  Add the moong sprouts puree and 1/2 cup of yogurt mix it well.  Then add the remaining 1 cup of yogurt and mix it well.  Pour it in a greased pan.  Steam it for 10 minutes.  To check wheather it's cooked insert a skewer and if it comes out clean then it's cooked.
For seasoning heat the oil in a pan, add the mustard seeds when it starts spluttering, add the moong sprouts and grated coconut stir it for 2 minutes. Pour it on top of the dhokla.  Garnish with chopped coriander leaves.
To make Moong Sprouts puree:
Take 1 cup of Moong Sprouts  and blend it by adding little water.  If you like it more spicy you can also add some 1 green chilly when grinding.

Sending this recipe to Cook it Healthy,  Clean Eating Event and What's Everyone Having For Iftar

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Uzunda Vadai ( Urad Dhal Savoury Donuts)

Uzunda Vadai is a popular savory snack in South India.  You can get these vadas from top end restaurants to a normal tea stall.  Somehow I always enjoyed the fresh home made vadas than the shop bought one.  Home made vadas are always light, fresh and crisp.  A combination of freshly ground urad dhal with a touch of spices and herbs forms this savoury donuts.

  Urad dhal is a highly nutritious dhal which is also good for diabetics.There are so many different types of lentils available sometimes it's hard to remember them and identify them.  You won't beleive if I say I started identifying the different types of lentils only after getting married that too with the name in the package. When I was a little girl I always get confused with chana dhal and toor dhal, silly me isn't.  I know they have a hell lot of difference.   Don't worry now I'm familiar with all different types of lentils, that's why I'm here to post this recipe.

This popular Indian Donuts can be enjoyed along with your morning breakfast or as a evening snack with some coffee or tea.

Preparation: 30 minutes+ soaking time
Cooking Time: 20 minutes
Makes about 15 to 20 vadas

Ingredients:
Urad dhal- 150 g
Shallots- 3 finely chopped
Ginger- 1/2 inch piece finely sliced
Whole black peppercorns- 1/2 tsp
Coriander leaves- 1 tbsp finely chopped
Salt as required
Oil for frying

Method:
Soak the urad dhal in water for 2 to 3 hours.  Grind the urad dhal into a paste by adding very little water.  The consistency should be very thick.  Let the batter rest for 1 or 2 hours.  Beat the batter well with a spoon.  The more you beat you get more fluffier vadas.  Add the finely chopped shallots, coriander leaves, ginger, pepper and salt.  Mix the batter well.
Heat the oil in a kadai.  Place a small amount of batter in a aluminium foil or banana leaf.

 Wet your hands, make a small hole in the center with your finger.  Remove the vadas from the foil and drop it in hot oil.  To check the oil is hot enough, drop a small batter in the oil and it should come bubbling on top.  Fry the vadas on both sides until they look golden brown in colour.  Serve hot with chutney and sambhar.
Note:
The oil should be at right temperature, if the heat is too low it'll get soaked in oil and if it's too high it'll burn.  So make sure you fry it at the right temperature as I mentioned above.

Sending this recipe to What's everyone having for Iftar, Joy from Fasting to Feasting

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Iftar Moments Hijri 1432: Event Announcement

  Iftar Moments is back again.  I'm very happy to have the next Iftar Moments here in Taste Of Pearl City.  This is the successful second year for Iftar Moments.  Last year Ramadhan I had a very supportive and encouraging friend Reshmi Ahmed, who supported me all through the event.  Also Iftar Moments was my very first event and it was a huge success just because of all dear food bloggers who filled my inbox with lots and lots of entries.  I hope to have the same support from you all this year too.

 
 The much awaited month for Muslims all over the world,  the holy month of Ramadhan is here in just few days. Ramadhan is the month, where Muslims fast from dawn to dusk without food or water. This fast is obligatory on all adult Muslims - men & women - unless exempted. Hijri is the Islamic calender which starts commemorating  the year when Prophet Muhammed(SAW) immigrated from Mecca to Medina with his companions.  Iftar is the event where Muslims break the fast at the end of the fasting day at dusk.

 Normally we break the fast with few dates, juice, porridge but after that we have a meal which will be based on different ethnicity. So this meal can include rice, pasta, bread, noodles, roti's , curries etc.  To finish off the meal we also used to have some sweet or dessert.

 So this event is about the whole evening, your recipes can be from starter to dessert anything vegetarian or non-vegetarian. You can send as many entries as possible. Since the criteria of this event is very simple almost all the recipes which you post will  be suitable for this event.

Criteria for entry:

1.  Any dish - starter, soups, dips, sweets, desserts, main course, beverages, etc.

2.  Vegetarian or Non Vegetarian dishes are invited.

3.  Few Vegan, Egg Free, Gluten Free, Dairy Free, Nuts Free recipes are also invited - so some who are allergic can also find it interesting.

4.  I would appreciate if you could promote this event by placing the event logo in your post.

5.  Please link back to this announcement page.

6.  Recipes should not use pork (and its derivatives), animal gelatine or alcohol  (including wine, beer, etc).

7.  More than one entries - welcome!

8. Archived recipes are also welcome but please repost it again with the logo and linking back to this announcement page.

9.  When ready (from now until 31st July 2011), please email the following details at ayeesha.riaz@googlemail.com

a.  Name

b.  Blog Name and Url

c.  Recipe Name and Url

d.  Category of your dish

e.  Categories related to #3 - please specify separately.

f.  Image url
g. Country of residence

10. Non- bloggers are also welcome for this event. Just mail me your recipe and picture of your dish reduced to 250 pix width at ayeesha.riaz@googlemail.com

Giveaway!!!!

Iftar Moments without any giveaway, no way.  We are going to have two giveaway offer this time, our first sponsor is Chunky Bling.  Chunky Bling is a online jewellery shop, they have exclusive collection of jewellery from watches to rings, bracelets and necklaces  in the sizes you want. Chunky Bling is offering an Elegant Swarovski Ring from their collection to one of our lucky winner.  You can have a look at the collection from here.  If you like to win one of these gorgeous ring, start sending your recipes to Iftar Moments without any delay.  If you live in any of the following countries you'll be eligible for the giveaway.

Argentina, Australia, Austria, Bahamas, Belgium, Bermuda, Brazil, Canada, Cayman Islands, Chile, Colombia, Puerto Rica,  Saint Lucia, Singapore, South Africa, Spain, Sweden, Switzerland, United Kingdom, United States, Venezuela, Costa Rica, Denmark, Finland, France, Germany, Greece, Hong Kong, Iceland, Ireland, Israel, Italy, Japan, Malaysia, Mexico, Netherlands, New Zealand, Norway, Panama, Phillipines, Portugal.

Also if you want to join their affiliate program and start earning some money, please contact them here.

Now coming to the second giveaway and our sponsor is Taste Of Pearl City on it's own.  Taste Of Pearl City is giving a Cook Book as a gift.  The details of the book will be updated later.  This giveaway is open to only Indian participants.  The book can be shipped only within India.  Don't worry if you live in someother country, if you are able to provide a shipping address in India, you are still eligible for the giveaway.

So now without any delay start sending me your recipes....

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Any One Can Cook : Series 25

Hello Everyone,

   Hope you all had a great weekend, welcome back to Any One Can Cook Series 25.  I was really happy to see all the entries last week, thank you all dear food bloggers who linked your recipes and made this a successful event.  Here are the three selected recipes from last week

  

Mango Pachadi by Santhosh's Kitchen

Kanda Poha by Food Maza

Crispy Onion Pakodas by Saras's Kitchen

If you have any recipes easy to cook, link to the event and get the chance of winning the award and gift.

If you are a new reader to this event please check the rules here

Archived recipes can be sent just by giving a link to the event in your post. Also don't forget to give a link about the event in your post.

If you find any trouble in linking your recipe please mail me your recipe link to ayeesha.riaz@googlemail.com.

The linky will be opened from Monday- Friday( till midnight 12) according to Europe- Greenwich Mean Time

reade more... Résuméabuiyad

Iftar Moments Hijri 1432: Coming Soon

View Iftar Moments Hijri 1431 from here, here and here

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Multigrain Poundcake for Sweet Punch July 2011

After missing out Sweet punch continuously for 2 months, this month I managed to catch up with them.  This month our Sweet Punch team has chosen The Perfect Pound Cake from 'The Cake Bible'.  
   My first attempt with the pound cake was very memorable, since probably that was my first experience in my baking all together.  The first time I learned to measure the ingredients, first time I learned to mix the batter without any lumps, first time how to use the oven, so it's still memorable.  The result wasn't quite bad for my first time.  These first things happened in UK.

   Now gain after 6 years later in India, this pound cake is the first cake, I baked in my new oven.  These first things are always memorable....
 I think now I can run a contest as how many times I mentioned the word first in this post, just kidding..
Right moving to the recipe , although I try to stick as much as possible with the original recipe, I made a few changes.  I have replaced the All purpose flour with Multigrain Atta and sugar with powdered  jaggery.  Multigrain Atta is nothing but a mix of seven grains like Wheat, Soya, Oats, Ragi, Maize, Chana dhal and Barley.  Jaggery is unrefined cane sugar commonly used in Asian countries.  To know more about jaggery, visit the Wikipedia link from here.

  Well if you ask me why do I have to replace All purpose flour with Multigrain.  As you can see the type of grains included, it's full of goodness. When you get a good texture and flavour with all goodness, why do I have to ignore it.  After all I'm an ordinary mom who likes to include something healthy in her kids diet.  Doesn't mean that I never use All purpose flour, just trying to avoid it as much as possible.  Let's have a look at the recipe for our Multigrain Pound Cake.


Preparation Time: 10 minutes
Cooking Time: 30- 40 minutes
Makes 8-10 slices


Ingredients:
Multigrain Atta- 150 g
Unsalted Butter-60 g (softened)
Eggs- 1 whole egg and 1 yolk
Powdered Jaggery- 60 g
Baking Powder- 3/4 tsp
Milk- 2 tbsp
Cardamom powder- 1/4 tsp
Grated nutmeg- 1/4 tsp
Seasame seeds- 1 tsp (optional)

Method:
Preheat the oven to 180 degree Celsius.  Grease and line a small sized loaf tine or a 8 inch sandwich cake tin.  Mix all the dry ingredients together in a large bowl.  Add the butter to the dry ingredients and beat it with a electric beater until it looks smooth and well combined.  Beat the eggs and milk in separate bowl slightly.  Add the egg mixture little by little and beat well between each additions.  Spoon the batter inside the baking tin and level the surface.  Sprinkle the sesame seeds on top of the batter.
Bake it in the preheated oven for 30 to 40 minutes or until a skewer inserted comes out clean.  Take it out from the oven and let it cool in the cooling rack for 5 minutes.  Remove the cake from the tin, slice it and enjoy the goodness.

This recipe goes to Only Baked Event hosted by Tamalapaku started by Pari, Let's Cook- Break Time Snacks by Tickling Palates, Healthy Snack by Good Food Recipes and to Signature Recipes by Saras's Kitchen

   

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