Ridge gourd Thogayal / Ridge gourd Cilantro Chutney

Ridge gourd-cilantro-cumin-coconut were the four main ingredients for this delicious Thogayal. It turned out awesome n such a delicious accompaniment for rice. I love this thogayal, often make this with ridge gourd instead of curry, pulao, chutney, Stir Fry form. We had this Thogayal for our lunch along with rice, Brinjal Roast & Paruppu Rasam. This goes well with curd rice also it tasted so so yummy...do give it a try, sure u will love it. Now to the recipe.

Poppy Seeds Parsley Savory Muffins ~ Eggless!!

Now its time for Blog Hop Wednesday, brainchild of Radhika. I think most of the bloggers might me knowing about this wonderful event. If not, do drop by Radhika's space to know more about the event. For this month i was paired with Jagruti Dhanecha of Jagruti's Cooking Odyssey, JCO in short, wow...she had lots of delicious recipes and i loved all her sweet delights and North Indian Chaats/Snacks. First i thought of making Pani Puri from her space, but i lack mint n chilies to make chutney n pani :( so dropped that idea...Then after going through all her recipes i decided to bake her Poppy Seeds and Parsley Savory Muffins. As we love savory muffins a lot and also the recipe sounds simple n very interesting that too with little touch of spices n ginger-garlic paste, i was so much impressed n tried it without second thought. I made very little changes to the original recipe since i lack wheat germ i used Milled Flax seeds. The muffins come our really too good n tasted like savory bread, she suggested to serve with green chutney, gonna make it for our evening snack. My kids too liked it very much, these muffins are very flavorful, soft n yummy. Now to the recipe...

Sweet Corn Balls N Sweet Corn Tikki

           Again it's time for Blog Hop Wednesday and the second edition starts from today (November).This event was running successfully and all the credit goes to Radhika the master Brain behind "Blog Hop Wednesday" . I am really happy and excited to be a part of this event with all my blog hoppers and enjoying it to the core. This week i was assigned to Edible Entertainment by Kavi. I totally loved her blog for her writing and recipes. She has all variety of recipes from all cuisines. I wanted to try some bakes from her space but i lack some stuffs so decided to make this easy and yummy Sweet Corn Dumplings. I never tried any snacks or fritters using sweet corn and the recipe also sounds more interesting. So i tried her sweet corn dumplings with simple alterations and totally loved it.For my kids i deep fried and for me n my H i pan fried them in to Tikkis. Both were awesome and we loved it a lot. My boys loved it a lot and this really a kid's loving recipe.Thankx Kavi for this yummy recipe. Now to the recipe,

Ingredients

1. Sweet corn kernels   1 and 1/2 cup(fresh or frozen)
2. Potato    1 medium (boiled n mashed)
3. Onion    1 small(finely chopped)
4. Green chilies     3 no.s
5. Ginger    2" piece
6. Dalia/pottukadalai     1 tbsp
7. Garam masala    1 tsp
8. Cumin Powder    1/2 tsp
9. Salt   to taste
10. Cilantro     3 tbsp(finely chopped)
11. Bread crumbs      1/4 cup or as needed
12. Corn Flour     1-2 tbsp 
13. Oil    to deep fry / Pan fry

Method

• Microwave sweet corn kernels for 3-4 minutes or simply steam it for 5 minutes and keep aside.

steamed sweet corn kernels

• Boil potato,peel the skin and mash well and keep aside.

• In a blender, add steamed corn kernels,dalia, green chilli and ginger run till blend well to a coarse paste and transfer it to a mixing bowl.

• To the corn paste,add mashed potato,onions,cilantro(i used parsley flakes) garam masala, cumin powder and salt.

• Mix everything well and add corn flour and mix well and divide the mixture in to 10- 12 lemon sized balls .

For Sweet Corn Balls

• Heat oil in a kadai (to deep fry the sweet corn balls), when the oil gets really hot,take one ball and roll in the bread crumbs well and drop gently in to the hot oil.

• Deep fry in oil till turns crisp n fried well on all sides.Fry 2-3 balls at a time,based on your kadai size adjust .
• Once done,remove from the oil n drain the sweet corn balls in a paper towel and serve hot with tomato ketchup and lemon wedges.

For Sweet Corn Tikkis

• Heat 1 tsp of oil in a pan, when it gets hot, take one shaped ball press gently to form a disc and roll the patty in the bread crumbs and keep it in the pan and fry in medium heat on both sides till it turns crisp n done.
• Transfer the fried sweet corn tikkis to a serving plate ans serve hot with ketchup and lemon wedges n onion slices.

Mushroom Pepper Masala - It's Hot !!!

             This Wednesday is special again since its Blog Hop Wednesday,nothing but a wonderful event by Radhika . Its a great opportunity to meet more bloggers and the best thing of this event is to try out some recipe from the paired blogger. Its really more fun u know, getting more friends, learning some interesting and new things from their blog and above all trying their own recipe. It didn't stop with that alone, we should post that tried and tasted recipe on every BHW. Like that,so far we have successfully completed 3 months with one set of people and eagerly waiting for the new group list and schedule. Kudos to Radhika for all her effort and creativity...
             This week my pair was Priya Sreeram of Bon Appetite. Her blog title and description impressed me a lot..." Bon Appetite"  Cooked with Passion;Served with Love. Cool title isn't??
Wow...her blog is loaded with lots of yummy and healthy vegetarian recipes. Its really a very tough time for me to choose. And bookmarked some 6 recipes from that i tried Milagi Podi and Mushroom Pepper Fry. Usually for my idli milagai podi i wont add sesame seeds for the first time i tried with adding sesame seeds and loved it a lot.
           Coming to this Musroom Pepper Masala, its hot ...yep, really its Hot 'O Hot. My son Sanjay was not feeling well and caught with cold and cough. As this month (till this Monday) was Puratassi, we don't eat any non veg and egg dishes during Puratassi Month or else i would have made Pepper chicken fry. I made pepper rasam to sooth his throat and cough but he was not ready to eat the rasam... He likes Egg Pepper Fry but because of Puratassi my H didn't allow me to make it. So this Musroom Pepper Masala was a big remedy and helped a lot. Generally for any pepper dishes, i use to add freshly ground pepper at the end only but in this recipe she described to add it in the beginning itself. I followed the recipe as such and over all it was so so so so yummy and soothing....Thanks a lot dear sure this will be a keeper recipe and going to try chicken instead of mushroom :) Now to the Mushroom Pepper Masala...

Ingredients

1. Mushroom     3/4 cup (chopped)
2. Onion   1 large (diced or chopped)
3. Green Bell Pepper    1/2 cup(diced or chopped)
4. Tomato   1 large (chopped)
5. Garlic    2 cloves(finely chopped
6. Pepper Powder    2 tbsp ( or adjust to your spice level)
7. Curry leaves     few
8. Green chilli    2 no.s(slitted)
9. Turmeric powder   1/4 tsp
10. Coriander powder    1 tsp
11. Cumin powder    1/2 tsp
12. Salt    to taste
13. Cilantro    4-5 sprigs(finely chopped)
14. Oil     1 tbsp
15. Fennel seeds    1/2 tsp

Method

• Heat oil in pan, add fennel seeds wait till it splutter.
• Then add finely chopped garlic and curry leaves fry well and add 1 tbsp pepper powder and fry till it sizzle and flavor comes.
• After that chopped onions,sprinkle little salt and saute till onion turns translucent.
• Then add green bell pepper and saute till it turns soft and tender.
• Now add tomatoes and stir fry until soft n mushy.
• And add dry powders and stir fry for a minute, and add mushroom and enough salt.
• Mix everything well and cook in medium heat till it turns soft and cooked.(you can also sprinkle very little water )
• Now add remaining 1 tbsp pepper powder and stir fry for a minute.
• Lastly add some cilantro and turn off the stove.
• Very yummy and hot Musroom Pepper Masala is ready.
• Serve Hot with Rotis/Puris/Mild Pulav.

Notes:
Please adjust pepper powder amount to your taste...the amount quantity will give you a super hot mushroom pepper masala...
With the same recipe you can also add chicken instead of mushroom and enjoy as Hot pepper chicken...
Adding more onions ans tomato will gives you more taste and quantity.

I tried her Milagi Podi...plz check out the link for the recipe...

Sending this recipe to the event, Blog Hop Wednesday. Plz friends don't forget to checkout Here to know what other my blog hoppers have posted for BHW.

And also i am happy to share my other recipes which i tried and posted for previous Blog Hop Wednesday,a  treat for your eyes :)

Thiruvadirai Kali

Spinach Pulao With Whole Moong

Seyal Maani

Paneer Gobi Masala

Stuffed Aloo curry

Neer Dosa N Tomato Chutney

If you wish to ride in this fun game do checkout the link and send a mail  !!!

Neer Dosa N Spicy Tomato chutney

          Today we are entering in to the 6th week of fun filled event,Blog Hop Wednesday started by Radhika. Really i am enjoying this event with new friends and also by trying out some wonderful dishes from their lovely blogs. So far i visited 5 of my friend's blog and tried and tasted some of their dishes. So friends if you also want to enjoy a ride in this great event do visit the link above and leave a mail and join the group.

Stuffed Aloo Curry

         Actually this recipe should be posted for Blog Hop Wednesday - Week 5. But last week i don't have my computer so i am not able to post it in time. I am sorry for that and i request Radhika and Vatsala to spare my absence. And i want to post my previous week's recipe along with this week schedule. But i want both to be a separate post.

Paneer Gobi Masala

                Today i am here with a delicious Paneer Gobi Masala for Blog Hop Wednesday from Divya's blog.She has lots of yummy delights.Its really a tough task to choose one among them...I tried Paneer gobi Masala and Kashmiri Pulao from her space.Both were so yummy and we loved it.

Seyal Maani

               Hello friends, Hearty Ramzan n Ganesh chathurthi wishes to you all..Again here with an interesting recipe fro Blog Hop Wednesday.As per this week's blog hopping i visited Vaishali's Blog and tried a recipe from her blog.I came to know her Blog thru this event only.Not only her some many other blogger friends were introduced to me by this great event.So a very special thanks to Radhika without her this couldn't happen.I appreciate all her efforts n pain she took to run this great event successfully.Thank you so much Radhika.

Spinach Pulao/Palak Pulao (With Whole Moong)

            I am here with very interesting, healthy n yummy Spinach Pulav recipe for Blog HopWednesday  by Radhika.This week I am paired with Rajani of My Kitchen Trials. She has a very lovely blog,very neatly organised with all delightful recipes.I came to know about her space only thru blog hop wednesday event.I loved all her stuffed paratha recipes but bcoz of my wrist pain i am not able to make chapathis.So today i tried her very recent recipe-Spinach Pulao.I tried with little changes, this is my first try pulav with palak..really the rice came out very well,so flavorful n delicious pulav.My kids also liked it .I served with simple raitha n baked chips.Here we go..

Ingredients

1. Rice   1 cup(i used Basmati Rice)
2. Whole moong    1/2 cup
3. Onion  1 medium(sliced)
4. Spinach/Palak     1/2 bunch(roughly chopped)
5. Turmeric powder   1/4 tsp

To Temper

1. Oil   1 and 1/2 tbsp
2. Butter    1/2-1 tbsp
3. Black Cumin seeds/Shahi Jeera    1/2 tsp
4. Green Cardamom   2 no.s(whole)
5. Bay leaf   2 small leaves

To Grind

1. Coriander leaves     1/2 bunch
2. Mint leaves    1 handful
3. Green chillies    5 no.s
4. Coconut    2 tbsp(shredded)
5. Fennel seeds    1/2 tsp
6. Cumin seeds    1/2 tsp
7. Onion   1/2 (chopped)
8. Ginger    2" piece
9. Tamarind    pea size piece
10. clove    2 no.s
11. Cinnamon    1" stick

Method

• Soak Whole moong for 1 -2 hours and cook till tender ,drain n keep aside.
• Wash n soak rice for at least 30 minutes n keep aside.
• Grind all the ingredients under"to gind" with very little water to a fine paste n keep aside.

• Heat oil + Butter in a pressure cooker/heavy bottom vessel, add the tempering ingredients and allow to sputter n then add sliced onions and saute for 1-2 minutes .

• then add the ground paste and saute till raw smell leaves (for 3-4 minutes) and add turmeric powder and stir fry for another minute.

• After that add chopped spinach and stir fry for a minute and add soaked n drained rice fry for a minute.
• Lastly add cooked whole moong and mix eveything well add enough salt and water.

• Cook till rice is done..That's it very flavorful n delicious Spinach pulao with whole moong is ready to serve.
• Serve hot with any Raitha or Curry.

Notes:
Adjust green chillies to your taste n spice level...the above mentioned qty will yield a mild spicy pulav.
Can also try with any lentils or legume like chana,beans,peas or vegs like baby potato etc.

Click Here to know what other blog hoppers are doing on Blog hop Wednesday - week 2.A very special thanks to Radhika for organizing such a wonderful event.

This recipe also goes to the ongoing event,Iftar Nights @ Jabeen's Corner

Thiruvadirai Kali

        Today i am so excited to post this recipe because it's Wednesday - Blog Hop wednesday a very new event started by Radhika . I am so happy to participate in her great event with other blog hoppers.Thank you so much Radhika for giving us such an opportunity to get mingle with other bloggers n their recipes.As per the event,this wednesday i am paired with Shalini and i have to post a recipe from her space today.For the first time i am introduced to Shalini's space by Radhika. Sanctified spaces was a great and lovely blog,don't forget to visit her space.I choose Thiruvadirai Kali from her space.This is my first attempt and the result was too good.In her recipe she used tuvar dal but i dont have tuvar dal in hand,so i used moongdal.I never tried or tasted this authentic prasadham  and tried for the first time with her recipe.Kindly excuse me if i went wrong anywhere with the recipe.Here's the recipe..

Ingredients

1. Rice     1 cup(i used sona masoori)
2. Moongdal   2 tbsp
3. Jaggery   1 and 1/2 cup
4. Ghee    2-3 tbsp
5. Cardamom   4no.s(crushed)
6. Cashew nut    1 handful
7. Raisins    1 tbsp
8. Water  6 cups

Method

• Heat a pan and dry roast rice till golden brown and rind it to a coarse powder and keep aside.

• Roast moongdal and till light brown n keep aside.
• in a small bowl add 1/4 cup water n jaggery,let it melt completely and then filter the jaggery syrup n keep aside.

• Bring 6 cups of water to boil and add moongdal and cook till dal gets completely cooked and then add ground rice and keep stirring and cook in medium heat .

• Once the ground rice mixture gets cooked add the filtered jaggery syrup and keep stirring .
• Cook till raw smell of the jaggery leaves after that add 2 tbsp ghee and crushed cardamom mix everything well and keep stirring till the kali gets glossy texture and starts leaving the sides .

• Lastly add some ghee roasted nuts n raisins to the kali.
• Thats it delicious Thiruvadirai Kali is ready to offer God as a Neivedhiyam.

Checkout here to know what other Co-Hoppers are doing on Blog Hop Wednesday.