Friday, March 26, 2010

Sola Paniyaram / Sorghum Muffins

Sola (Sorghum) Paniyaram with Coconut chutney Recipe .

Idly Rice – 1 cup
Whole Black gram – ½ cup
Sorghum (Solam) seeds – 2 cups
Canned sweet corn – 2 cups
Salt as required
Fenugreek seeds – 3 tsp


Soak Sorghum seeds in water overnight or about 5 to 6 hours.
Soak rice in water for 3 hours along with fenugreek seeds.
Soak whole black gram in water for an hour.
Grind all the above separately to a fine paste.
Add required salt, Mix them together and ferment it for the whole night in room temperature.
Heat the Paniyaram griddle, grease it with little oil and fill it with the batter.
Cook the Paniyaram to golden brown on both the sides.

Serve hot with Coconut chutney.

Wednesday, March 24, 2010

Spiral Pasta in Milk

I`m not very crazy about milk or any recipe made using Milk, But this is one recipe that caught my attention and tasted heavenly delicious even after adding Milk. I have avoided several processed food like sausages and canned pasta sauce and managed to use as many fresh Ingredients as possible.


Spiral Pasta - 2 cups (Or pasta with any shape or color you prefer)
Milk - 3 to 4 cups
Cauliflower - 1/2 cup
Fresh white button mushroom - 1/2 cup thinly sliced
Sweet corn (Fresh/Canned) - 1/2 cup
Capsicum - 1/4 of a medium sized one chopped
Onion shoots - 1/4 cup finely chopped
Green chilies - 3 split in two halves
Fresh black pepper - 4 tsp
Extra virgin olive oil - 4 tsp
Butter - 5 tsp
Shredded mozzarella Cheese - 1/4 cup
Ginger garlic paste - 4 tsp
Maida flour (finely-milled wheat flour) - 5 tsp
Mixed Italian Herbs - 1 tsp
Salt to taste


Bring enough water to boil with required amount of salt.
Soak pasta in the boiling water, cook according to the instruction on the packing and drain.
Heat a pan with olive oil. Add Mushrooms, Cauliflower, Capsicum, Green Chilies, salt and fry until the veggies are cooked.Put ginger garlic paste and stir fry until some nice flavor comes.
Now sprinkle black pepper, Onion shoots and sauté for a minute.
Finally add Sweet corn, fry for 5 minutes and switch off the stove.

Heat a pan with butter, once the butter melts put the Maida flour and fry for 5 minutes.

Now the Maida flour and butter together appears like a paste. Add milk and stir well until it turns somewhat like a smooth baby food. Sprinkle the Italian herbs, Shredded mozzarella Cheese, salt and mix well.

Put in the fried veggies, cooked pasta and stir until everything blends together. Garnish and serve hot.

Note: You can add any of your favorite veggies instead of Cauliflower.

Recipe courtesy: Though I have tasted several versions of this pasta during my visit to Italy, nothing impressed me but this one does… Thanks to my friend Divya for sharing this recipe :)

Tuesday, March 23, 2010

Crispy Adai Dosa / Mixed Lentil Dosa

It`s a very healthy Dosa made with variety of dals . I have added dals according to my taste. You can add different variety of Dals which catches your fancy.


Idly rice - 1/2 cup
Urad dal - 1/4 cup
Toor dal - 1/2 cup
Moong dal - 1/2 cup
Fenugreek seeds - 2 tsp
Large Onion - 1 (finely chopped)
Curry leaves - a hand full (half for grinding and half for batter)
Coriander leaves - 1/2 cup (finely chopped)
Garlic - 3 cloves
Ginger - 1 inch piece
Red Chilies - 5 or 6 (According to ur preference)
Asafotida - 1/4 tsp
Salt to taste


Soak the rice and dals along with fenugreek seeds for 3 hours in water.

Now add Red chilies, curry leaves, Ginger, Garlic, Asafotida and salt. Mix all of the above together and grind it to a coarse paste.

Remove the batter from grinder and add chopped onions, coriander leaves, curry leaves, mix well, cover and keep overnight for fermentation.

Heat the dosa griddle and pour the ada batter in circular motion, spray some oil and roast both the sides till it turns golden brown color.

Serve hot with tomato chutney .

Wednesday, March 10, 2010

Veg Fried Rice


Basmati rice - 1 cup
Onion - 1 chopped ( Medium sized)
Cauliflower - 1/4 cup ( you can also add mushrooms if you prefer)
Carrots and Beans - 1/2 cup (finely chopped)
Spring onion shoots - 10 (finely chopped)
Green Capsicum - 1/2
Ginger paste - 2 tsp
Garlic paste - 2 tsp
Pepper - 2 tsp
Soya sauce - 2 tbsp
ghee - 2 tsp ( for frying rice)
Oil - 3 tbsp
Salt - to taste


Soak the rice in water for 10 mns, drain the water and fry them using ghee until a good smell comes.
Now,Pressure cook the rice with enough water,cool it and keep it aside.
Heat oil in a pan, fry onions, once it turns transparent add ginger and garlic paste and saute for few mns.
Then add the veggies together and fry until they are half cooked . Now Add some frozen green peas if you prefer.
Add capsicum , soya sauce, pepper powder and fry for few mns. Finally add onion shoots fry for a minute and switch off the stove. Now mix the cooked rice with this mixture with required amount of salt .

Serve hot with tomato ketchup.

Peanut Poha Fudge


Peanuts - 1 cup
Poha - 2 cups
Sugar - 8 tsp
Condensed Milk - 1/2 cup (For preparing sugar syrup)
Grated coconut - 1/2 cup grated
Cardamom - 7 (powdered)
Ghee - 5 tsp
A pinch of Salt


Dry roast the peanuts to a golden brown texture. Remove the skin off and Keep it aside. Soak poha in water for 15 mns. Drain the water.

Mix together: Peanuts, Poha, Grated coconut, Cardamom powder, Milk mixed with sugar, a pinch of salt, Ghee and grind everything to a coarse mixture using a blender. Shape it according to your preference.

Refrigerate and serve cool.

Recipe courtesy : My friend Sharmi and this sweet is my Anniversary Special :)