Announcing Sweet series - Baked sweets and Roundup of Sweet series - Halwa Kathli Burfi Peda

Hi friends, here is the awesome roundup of the delicious halwas, burfis and pedas. Before I present to you these awesome sweets, I would like to annouce the next event in the sweet series.

Sweet series - Baked sweets & chocolates

Please read the following before you send the entry.

1. Cook anything sweet that come under the category of this month - 'Baked sweets' and 'Chocolates' and post the recipe with picture on your blog. You can include cakes, pies, cookies, strudels etc and chocolates & toffees. Any sweet that is baked and I want to include CHOCOLATES and candies in the roundup as it is holiday season. EGGS ALLOWED.

2. Multiple entries welcome. Your entries can be from your archives. All you need to do is edit that post and add a link to this announcement. But it will be really fun to create a new dish!

3. If you are sending from your archives, create a new post and add a link to your entries and this announcement. You do not have to rewrite the recipe. This is just to bring to the notice of your visitors, so they can send in their entries. - This is optional.

4. Feel free to use the logo.

5. Eggs allowed for this event.

6. Please send an e-mail to sweetseries at paajaka dot com with the following details on or before Jan 10, 2009.

(please copy the same format given below)

* Subject Line: Baked sweets
* Blog author:
* Blog name:
* Dish Name:
* URL to the post:

* A picture of the dish (any size) - Please send only JPG files.

7. Non bloggers can e-mail me the recipe and the picture and I will include it in the round up.

8. The roundup of this event will be posted within one week after deadline. Thank you and looking forward to all your enthusiastic participation once again.

Without any delay, friends, I present to you the awesome roundup of the sweet series - Halwa, Burfi/kathli and Peda. Thank you friends, for sending in your entries and making this event a grand success. After I received the entries for this event, I realised halwa can be made with almost any ingredient in the pantry. Here goes the roundup. Please click on the picture to view it large.

Halwa

1. Dhoodhi halwa

2. Gajar halwa

3. Beet halwa

4. Lauki halwa

5. Microwave halwa

6. Kashi halwa

7. 10 easy Indian halwas

8. Potato halwa

9. Pumpkin almond halwa

10. Chayote (chow chow) halwa

11. Ashoka (wheat) halwa

12. Oats halwa

13. Oats halwa

14. Wheat ashoka halwa

15. Beetroot halwa

16. Rajasthani moong dal halwa

17. Maida halwa

18. Toasted marshmallows

19. Carrot halwa

20. Mango halwa

21. Badam halwa

22. Rava kesari

23. Microwave corn flour halwa

24. Carrot halwa

25. Hayagreeva muddy


Burfi / Kathli

1. 6 cup almond burfi

2. Mysore pak

3. Kalakand burfi

4. Badam saffron burfi

5. Tapioca coconut burfi

6. Kalakand (milk burfi)

7. Maida burfi

8. Choco coconut burfi

9. 2 color burfi

10. Badam burfi

11. Dry fruits pinni

12. Anjeer rolls

13. Coconut burfi

Peda

1. Dhoodh bopla peta

2. Microwave milk sweet doodh peda

3. Microwave doodh peda

4. Instant peda

5. Amrit peda

6. Pista rolls

7. Kaju pista badam roll

8. Kaju badam tacos

9. Sweet lamp for diwali

10. Microwave chocolate dhoodh peda


Previous Sweet series roundup:

Puran poli / Sweet chapathi roti
Cool desserts
Chikki and Laddu
Deep fried and steam cooked sweets
Milk sweets - spongy texture
Click here for sweet series categories

Please let me know if any of your entry is not included in this roundup. Thank you friends for pouring in your entries and looking forward for the same enthusiastic participation once again.

Microwave chocolate dhoodh peda

Delicious chocolate dhoodh peda is a quick treat and just minutes away, prepared with just few ingredients that's cooked in microwave. Here is the recipe.

Ingredients:

Sweetened condensed milk - 1 can - 14 oz

Curd/ thick yogurt - half cup

Milk - half cup

Coco powder - half cup

Ghee - 2 to 3 tablespoons

Nuts to garnish

Method:

Empty the can of condensed milk into a microwaveable container that can withstand very hot content, preferably corning ware or pyrex glass container.

Mix in yogurt.

Warm the milk for 30 seconds in the microwave and whisk in the coco powder until it blends well with milk with no lumps.

Pour the coco milk over the condensed milk and mix really well until even distribution and there are no lumps in the content.

Microwave on high for 5 minutes uncovered.

Take the container out carefully using mittens.

Mix the content well and again microwave on high for 5 minutes.

Take the container out and you will notice the content bubbling. Please handle the container with care. The content is really hot.

Stir well and again microwave on high for 3 to 4 minutes until it reaches semi solid consistency.

Take the container out and stir well. Let it stand for 20 minutes minimum. Let the content cool down.

You can either stir in ghee at this stage and then make small pedas or make small pedas and pour a teaspoon of ghee over the peda while serving.

You can either mix in the ghee and serve as such or make small pedas out of the cooled peda content.

This is my entry to the sweet series - Halwa, kathli, burfi and peda hosted by Me.

Carrot kosambari

Carrot kosambari a.k.a carrot koshambir is a very simple and healthy salad/vegetable side that can be prepared in no time. In this recipe, the chopped raw carrots are seasoned with green chillies and lemon juice. For authentic kosambari, grate the carrots using a grater. For a quicker version, I have used a mini chopper to chop the carrots finely. Here is the recipe.

Ingredients:

Carrots - 3 or use 1 packet of peeled baby carrots

Oil - 2 teaspoons - for seasoning

Mustard seeds - half teaspoon

Green chillies - 3 - slit vertically

Salt to taste

Asafoetida powder - a pinch - optional

Lemon juice - 2 teaspoons or sqeeze juice from 1 big juicy lemon

Method:

Peel the skin from the carrots and grate them using a grater or chop them finely using a chopper.

Heat oil and add the mustard seeds, when it pops, add the green chillies and turn off the heat and add asafoetida powder if you are using and pour the seasoning on the grated/chopped carrots.

Add salt to taste.

Squeeze juice from a big juicy lemon or take 2 teaspoons of lemon juice and add it to the seasoned carrots. Mix well.

Serve it as a side with any rice or enjoy it as a salad.

This is my entry to "JFI - carrots" hosted by The Cooker.

This is also my entry to "Recipes for the rest of us" event hosted by Ramki of One page cookbooks.

Announcing Sweet series - Halwa, Kathli, Burfi and Peda and Roundup of SS - Milk sweets - Spongy texture

Before I present to you the entries I received for Sweet series - Milk sweets (spongy texture) I would like to announce the next event.

Sweet series - Halwa, kathli, burfi & peda

Please send in your recipes of all your favorite halwas and kathlis, burfis and pedas. Waiting to receive all your wonderful entries.

Please read the following rules before sending your entries.

1. Cook anything sweet that come under the category of this month - 'Halwa, Kathli, Burfi, Peda' and post the recipe with picture on your blog.

2. Multiple entries welcome. Your entries can be from your archives. All you need to do is edit that post and add a link to this announcement. But it will be really fun to create a new dish!

3. If you are sending from your archives, create a new post and add a link to your entries and this announcement. You do not have to rewrite the recipe. This is just to bring to the notice of your visitors, so they can send in their entries. - This is optional.

4. Feel free to use the logo.

5. The sweet needs to be vegetarian (no egg no meat).

6. Please send an e-mail to sweetseries at paajaka dot com with the following details on or before Dec 10, 2008.

(please copy the same format given below)

* Subject Line: Please mention which type: namely : Halwa, Kathli, Burfi or Peda

* Blog author:
* Blog name:
* Dish Name:
* URL to the post:

* A picture of the dish (any size) - Please send only JPG files.

7. Non bloggers can e-mail me the recipe and the picture and I will include it in the round up.

8. The roundup of this event will be posted within one week after deadline. Thank you and looking forward to all your enthusiastic participation once again.

Here is the roundup of Milk sweets that have spongy texture. Thank you friends, for sending in your entries. Enjoy the different versions of Gulab jamuns, rasgullas and Rasmalais.
Milk sweets (spongy texture)

1. Bengali orissa sweets by Ramki of One page cookbooks

2. Gulab Jamun by Kamala of Mom's recipes

3. Gulab jamun by Lubna Karim of Yummy food

4. Rasgulla by Lubna Karim of Yummy food

5. Rasmalai by Arundhuti Rama of Gourmet affair

6. Rasgulla by Sowmya of Creative saga

7. Gulab jamun by Priya Suresh of Priya's easy N tasty recipes

8. Rasgulla by Priya Suresh of Priya's easy N tasty recipes

9. Sandesh by Priya Suresh of Priya's easy N tasty recipes

10. Rasamalaai by Lavi of Home Cook's Recipes

11. Gulab jamun by Divya Vikram of Dil se

12. Gulab jamun by JZ of Tasty treats

13. Bread pudding by Shifa Firoz of Voizout

14. Rasmalai by Indrani of Appyayan

15. Gulab jamunby Uma of Essence of Andhra

16. Angoori rasmalai by Supriya of Queen of my kitchen

17. Badam rasmalai by Priya Suresh of Priya's easy N tasty recipes

18. Rasmalai by Ramya of Welcome hunger

19. Rasmalai by Gayathri Gopinath of My Adige mane

Prvious Sweet series roundup:

Puran poli / Sweet chapathi roti

Cool desserts

Chikki and Laddu

Deep fried and steam cooked sweets

Click here for sweet series categories

Please let me know if any of your entry is not included in this roundup. Thank you friends and looking forward for your enthusiastic participation once again for this roundup too.

Announcing sweets series - Milk sweets - Spongy texture and round up of Sweet seires - Deep fried and steam cooked sweets

Before I present to you the wonderful deep fried and steam cooked sweets that I received, I would like to announce the next roundup.

Sweet series - Milk sweets with spongy texture

Please read the following rules before sending your entries.

1. Cook anything sweet that come under the category of this month - 'Milk sweets with spongy texture' and post the recipe with picture on your blog. The sweet that you are sending must be spongy with milk as the main ingredient. Example, gulab jamun, ras malai, rasgulla etc

NOTE: Please do not include sweets like peda, koa or any burfi or halwa . Though they might be milk sweets, I want to include them in a separate category in sweet series. Click here for sweet series categories.

2. Multiple entries welcome. Your entries can be from your archives. All you need to do is edit that post and add a link to this announcement. But it will be really fun to create a new dish!

3. If you are sending from your archives, create a new post and add a link to your entries and this announcement. You do not have to rewrite the recipe. This is just to bring to the notice of your visitors, so they can send in their entries. - This is optional.

4. Feel free to use the logo.

5. The sweet needs to be vegetarian (no egg no meat). The dish can be deep fried or baked etc. The final product should have a spongy texture.

6. Please send an e-mail to sweetseries at paajaka dot com with the following details on or before Nov 10, 2008.

(please copy the same format given below)

* Subject Line: Milk sweets (spongy texture)
* Blog author:
* Blog name:
* Dish Name:
* URL to the post:
* A picture of the dish (any size) - Please send only JPG files.

7. Non bloggers can e-mail me the recipe and the picture and I will include it in the round up.

8. The roundup of this event will be posted within one week after deadline. Thank you and looking forward to all your enthusiastic participation once again.

Here comes the sweet and tempting roundup of Deep fried and steam cooked sweets. Thank you friends, for sending in your entries. There are recipes for sweets which we think can only be store bought. Bookmark those recipes of sweets that you usually buy from stores. Try it. All recipes here are tried and tested by fellow bloggers. Be proud of your preperation.

Deep fried sweets

For bigger size click on the image

1. Sweet puri by Divya Vikram of Dil se

2. Sweet sevory by Uma of Essence of Andhra

3. Modak by Medhaa of Cook with love

4. Seeyam by Priya Suresh of Priya's Easy N Tasty recipes

5. Jangiri by Priya Suresh of Priya's Easy N Tasty recipes

6. Beetroot ghargis by Anjali.J of The big bite

7. Jhangri by EC of Simple Indian food

8. Appam by EC of Simple Indian food

9. Jalebis by EC of Simple Indian food

10. Vella cheedai by Sunshinemom of Tongue ticklers

11. Sukhiyan by Dershana of The Footloose Chef

12. Mixed flour Athirasam by Srivalli of Cooking 4 all seasons

13. Athirasam Divya Vikram of Dil se

14. Coconut biscuits by G.Pavani of Food lovers

15. Kariyalu - Kajjikayalu by Pallavi of All thingz yummy

16. Karigadubu - Karjikayi by Ramya of Mane adige

17. Adirasam by Jayasree of Kailas kitchen

18. fried - Sweet lola by Alka keswani of Sindhi rasoi

19. Naanu maanu by Radhika of Tickling palates

20. Boondi ladoo by Cham of Spice club

21. Kadabu by Bhagyashri of Taste buds

22. Jeera poli by Mythreyee of Paajaka recipes

23. Boondhi Laddu by Mythreyee of Paajaka recipes

24. Kahirakai by Radhika of Tickling palates

25. Soiyam by Kamalika Krishmy of Janaki Patti's kitchen

26. Paniyaram by Aartee of Nalabagham

27. Pazham pori by Aartee of Nalabagham

28. Appam by Vidya SB of Delectable vegetarian recipes

29. banana sweet appam by Sujatha of Spicy khazana

30. Rawa Puffs by Geeta of Payt Pooja

31. Gujjiyas by Shal Singh of Shail

32. Khajuriya by Shal Singh of Shail

Steam cooked sweets

For bigger size click on the image


1. Modhakamby by Srimathi of Few minute wonders

2. Ukdiche Modak by Supriya of Queen of my kitchen

3.Ukadiche Modak by Meera of Enjoy Indian food

4. Ragiflour Sweet Dumplings by Priya Suresh of Priya's Easy N Tasty Recipes

5. Thenga paal kozhukattai by Priya Suresh of Priya's Easy N Tasty Recipes

6. Kozhukattai by Miri of Peppermill

7.Kozhukattai by Dershana of The Footloose Chef

8.Money purse modakam by Dershana of The Footloose Chef

9. Sweet kaduvu by PJ of Seduce your tastebuds

10. Sweet puttu by Divya Vikram of Dil se

11. Bhappa doi by Sowmya of Creative saga

12. Kudumulu by Sireesha of Mom's recipies

13.Modak by Mansi of Fun and Food

14. Kozhukattai by Mythreyee of Paajaka recipes

Prvious Sweet series roundup:

Puran poli / Sweet chapathi roti

Cool desserts

Chikki and Laddu

Click here for sweet series categories

Please let me know if any of your entry is not included in this roundup. Thank you friends and looking forward for your enthusiastic participation once again for milk sweets that have a spongy texture.

Kozhukattai - Mrs. S. Mallika Badrinath recipe

Every year for Vinayaka Chathurthi, when I have to make kozhukattai, I blindly follow Mrs. Mallika Badrinath's recipe from her book Traditional sweets. Though the recipe sounds easy, it takes a little practice when it comes to making a cup out of the rice flour dough. A little practice and patience, but worth the effort. Here is her recipe. I have re-written the recipe in my own words with very little alterations to the original reicpe.

Ingredients:

Dough:

Rice flour - 1 cup

Water - 1 and quarter cup

Oil - 1 teaspoon

Salt - less than quarter teaspoon

Note: For rice flour I used the regular rice flour available in the Indian grocery store. Authentic kozhukattai is made of pounded rice flour called Kai kuthal arisi maavu in tamil. It is prepared thus. Soak rice for one hour in water. Drain water through colander and dry by spreading over a towel under shade for one and half hours. Pound it to a fine powder. Sieve it. Allow to dry under shade for another one day. Keep in dry air-tight container and use whenever required.

Coconut filling:

Grated fresh coconut ( or shredded fresh coconut on the frozen secion in the Indian grocery store) - 1 cup

Grated white jaggery (light golden jaggery) - 1 cup (level)

Finely cut cashewnuts - 1 tablespoon

Ghee - 3 teaspoons

Cardamom powder - quarter teaspoon

Roasted gram - grind the gram (chutney dal or pottu kadalai) - 1 tablespoon

Method:

Filling:

Grate white portion of the fresh coconut using traditional grater or buy the readymade fresh shredded coconut in the freezer section. Thaw it for an hour before use.

Grind the grated coconut for even and fine grating.

Mix grated jaggery to this and heat in a heavy bottomed kadai strring in between till jaggery melts completely.

When the mixture becomes a little thick stir in the ground gram dal, ghee fried finely chopped cashewnuts and cardamom powder.

Remove from heat and allow it to cool down completely before stuffing it into the kozhukattai.

Do the filling first and get ready the dough. By the time the dough is done the filling will be cooled off.

Dough:

Heat water in a heavy bottomed kadai. Add salt and oil to the boiling water.

When the water starts bubbling, reduce the heat and pour the rice flour in the center as a heap. Insert a ladle and close with a lid leaving little gap.

Reduce the heat and cook for seven to ten minutes. Turn off the heat and stir the rice flour dough quickly without lumps.

Let the dough cool down a little. When it is still luke warm knead well to a smooth dough using little water to sprinkle if necessary. Apply oil the hands at the end while kneading.

Make small lemon sized balls out of the dough.

Making kozhukattai:

Using thumb and forefinger, flatten the edges first and gradually shape it like a cup carefully turning and pressing with equal pressure on all sides. A picture is thousand words and a video is a thousand picture. Click here to see how to shape the dough into a cup.

Keep little filling and fold it to seal well. Use the fork edge and press in the sides to form a design.

Arrange on a greased idli plate and steam cook for seven to ten minutes. Serve luke warm. Be careful while eating when it is still hot. The filling will be very very hot.

Other suggested fillings for kozhukattai are cashewnut filling, sesame filling, cashewnut and coconut filling.

This is my entry to Deep fried and Steam cooked sweet series event.

Instant Gooseberry pickle / Nellikkai Oorgai

Before going to the recipe, I am very happy to say that this blog turned 2 yesterday. I started blogging recipes from September 29, 2006 in the name Try This Recipe. Last december the blog got a new name and a new domain Paajaka recipes. I am glad that there were 164K visitors and approximately 350K page views in the last 2 years.

I am a very creative person and blogging has given me an opportunity to show out my talents and as well, has been a gateway for me to connect to the world and to interact with people who share the same interests. In the last two years, I made many many blogger buddies and non blogger friends as well. There is nothing in this world more precious and more inspirational than the sweet comments/feedback I get from friends like you. Thank you so much for your continued support and friendship. With best wishes from you all and with the grace of God, I shall continue posting many more recipes.

Coming to the recipe, here is a very simple instant gooseberry pickle or Nellikkai Oorgai/Urkai as it is called in Tamil. I used one packet, Big size gooseberry that is available in the frozen section in the Indian stores. Apart from the preserved pickles that are prepared in the Indian households, there are pickles that can be made and served immediately. Gooseberry pickle is one such pickle. Here is the reicpe.

Ingredients:

Big gooseberry - 5 numbers

(I used one packet of Big gooseberry in the frozen section in Indian stores)

Salt - 1 tablespoon

Chilli powder - 1 tablespoon

Oil - 1 tablespoon

Mustard seeds - half teaspoon

Lemon juice - 1 tablespoon

Turmeric powder - half teaspoon

Fenugreek seeds - half teaspoon

Cumin seeds - half teaspoon

Method:

If using the frozen gooseberries, thaw the gooseberry for a minute in the microwave.

Chop the gooseberries and discard the seeds. Keep it in a separate mixing bowl.

Mix in salt, turmeric powder, chilli powder and lemon juice.

Heat oil, add mustard seeds. When it pops, remove from heat and allow the oil to cool off completely.

Meanwhile, dry roast the fenugreek seeds and cumin seeds and grind it together.
Mix this ground powder and the cooled oil (with mustard) to the gooseberry and stir well.

Serve with curd rice.

This is my entry to AFAM - Gooseberry hosted by Illatharasi.

Oats adai with cauliflower and broccoli

I was fortunate to take part in a cookery competition called Kitchen Khiladi hosted by Cancer Institute Foundation in the bay area. Though I did not bag any prize, it was such a pleasure creating new recipes and cooking in front of audience and judges. It was a wonderful experience and I want to participate every year. It was such a good exposure for me and I got to see and taste a lot of wonderful recipes by other participants. The recipes of all dishes by the finalists can be found in the CIF website.

For the first round I prepared Sweet potato payasam. I will be posting the recipe soon. For the final round we were asked to prepare a dish with either cauliflower or broccoli or brussels sprouts. I created a new dish called oats adai with cauliflower and broccoli. We presented oats adai in three plates with tomato chutney, yogurt and jaggery in each plate. We also prepared freshly sqeezed orange juice. Here is the reipe.

Q: What is Oats adai with cauliflower and broccoli?

A: Adai is a thick variety of dosa. I have used rolled oats, rice flour and split yellow moong dal in combination of the star ingredients cauliflower and broccoli.

Q: Why did I choose to make Oats adai with cauliflower and broccoli?

A: I wanted to create a very healthy south Indian dish that can be prepared very easily. Also, I wanted to preserve the nutrition of the ingredients I use to the fullest extent possible.

Q: Why Oats adai with cauliflower and broccoli nutritious?

A: Oats adai with cauliflower and broccoli is packed with nutrients. I have used a variety of nutritious ingredients and medicinal spices in this recipe that not only fights cancer but also aids weight loss. If you want to follow a healthy diet and are looking for a very easy breezy, filling dish, then, this is the dish you are looking for.

Q: What is special about oats adai with cauliflower and broccoli other than being a healthy dish?

A: I have used onion in this recipe which is optional. You can omit onion if you want a ‘NO onion NO garlic dish’ plus, it is a Vegan dish – I have not used any dairy produts in this recipe.

Following are the benefits of the ingredients that I have used in Oats adai with cauliflower and broccoli.

Broccoli and Cauliflower

I have used these cruciferous vegetables which reduces the risk of cancer. It not only fights cancer but also aids for weight loss because they are negative calorie foods. Negative calorie foods require more calories to digest than the actual calories in those foods. That means it aids for natural fat burning.

Orange cauliflower

I used orange color cauliflower as it is more nutritious since they contain 25 times more Vitamin A than the regular white cauliflower.

Tomato & Broccoli

I made tomato chutney to go with the oats adai that contains broccoli.

The results of a recent research conducted at the Food Science and Human Nutrition at the University of Illinois, indicates that eating tomatoes and broccoli together may offer better protection against cancer than eating either vegetable alone. "Separately, these two foods appear to have enormous cancer-fighting potential. Together, they bring out the best in each other and maximise the cancer-fighting effect," Erdman said.

Rolled oats

I have used oats which are an excellent source of iron, dietary fiber and thiamin. They also contain antioxidants that are believed to protect the circulatory system.

Turmeric plus Pepper

I have used turmeric, a medicinal spice which contains yellow pigments called curcumin that fights cancer. Studies show that our bodies absorbs curcumin a thousand times more when eaten together with pepper.

Other ingredients that are used in the recipe are

Cumin seeds that aid digestion and rice flour which is a good source of protein, calcium and phosphorus. I have used Moong dal which is very rich in protein. I have used maida in least quantity (just quarter cup for 10 adais) as it is not a gluten free food. I have used oil spray (one spray for one adai) for a fat free cooking.

RECIPE for Oats adai with cauliflower and broccoli

List of ingredients:

Vegetables:

Orange cauliflower florets – 1 cup

Broccoli florets – ¾ cup

Red onion – 1 big (optional)

To make the batter:

Ground rolled oats – 1 cup (I used quaker oats old fashioned rolled oats)

Split yellow moong dal – ½ cup

Rice flour – 1 cup

Maida/All purpose flour – ¼ cup

Water – 3 to 4 cups

Spices and herbs:

Cumin seeds – 1 teaspoon

Turmeric powder – less then ¼ teaspoon

Ground black pepper – ¼ teaspoon

Asafoetida powder – 2 pinches

Salt to taste

Coriander leaves – handful

For seasoning:

Canola oil – 1 teaspoon

Mustard seeds – ½ teaspoon

Ginger – ½ inch

Green chillies – 4 to 5

Oil spray like PAM

Method:

1. Grinding, soaking and chopping:

Grind the oats and moong dal together and soak it in 1 cup water and keep it aside.

Use a mini chopper or a food processor to chop the cauliflower and broccoli finely and keep it aside.

Chop the red onions finely.

Chop the green chillies.

Peel the ginger skin and grate it.

Chop the coriander leaves.

2. Prepare the batter:

Take a large mixing bowl. Add the rice flour and maida.

Add a cup of water and whisk well to avoid lumps.

Add the soaked oats and moong dal and mix well.

Add the chopped vegetables and mix well.

Add the cumin seeds, turmeric powder, ground pepper, salt, asafoetida powder and finely chopped red onions and mix well.

3. Seasoning:

Heat oil in a small seasoning pan.

Add the chopped green chillies until it turns pale

Take the green chillies out. (this is to avoid biting on green chillies while eating).

Add the grated ginger to the oil in which green chillies were fried.

Add the mustard seeds, when it pops, add the seasoning with oil to the batter and mix well.

Mix in finely chopped coriander leaves.

4. Adai batter:

Add required amount of water to bring it to adai batter consistency. Mix well and keep it aside. The adai batter is ready.

5. Preparing the adai:

Heat a non stick tawa.

Spray once on the surface.

Pour one ladle of the batter in the center and spread it very little, just to make 4 to 5 inch adais.

Spray oil on top of the adai and keep partially closed in medium heat.

Use a stainless steel sauce pan to cover the adai partially.

After a minute see if the adai comes out without sticking to the tawa.

Flip the adai and again cook partially covered for a minute.

Serve immediately with tomato chutney or plain non fat curd.

Repeat until all the batter is used.

You should be able to make atleast 10 small adais.

This is my entry to four events.

1. Diet foods hosted by Dhivya of Dil se.

2. JFI - whole grains hosted by Suganya of Tasty palettes.

3. WBB - grains in my breakfast hosted by Aparna of My diverse kitchen.

4. Original recipe hosted by Lore of Culinary.

Thank you Foodbuzz

I am very happy to be a part of foodbuzz which is an exlusive online community of foodies around the world. Tons of recipes from different cuisines and restaurant reviews are the key features in the foodbuzz foodie community. I get to meet a lot of people around the world who share the same interest - FOOD. Time flies whenever I am logged into foodbuzz, grazing on different recipes submitted by the Foodbuzz featured publishers.

For summer, Foodbuzz sent me a surprise gift. I received a cool summer tote with badges printed 'Paajaka', a variety of seeds etc. Thank you foodbuzz, I love the bag and I have been using it almost everyday.

A couple of days ago, I received a suprise gift from foodbuzz again. It was a beautiful apron and a spatula. Thank you once again for sending those gifts.

Foodbuzz rocks!

Bread and Jam Sandwich

It might be the world's most simplest recipe, but it is still a recipe. I am talking about the very basic bread and jam sandwich. The best comfort food ever. This is a wonderful travel food, specially for people travelling with kids. Young chefs (kids) love to prepare these sandwiches.

Ingredients:

Bread slices (your favorite bread) - 6

Jam ( your favorite jam) - 2 tablespoons

Method:

Spread the jam on one side of the bread.

Place another bread slice on top of it.

It is optional to cut off the sides of the slices.

Cut it diagonally and enjoy this simple, delicious comfort food.

Different ways of preparing this sandwich:

1. Peanut butter and jam sandwich: Spread jam on one side of the slice. Top it with another slice. Then, spread peanut butter. Top the peanut butter with another slice of bread.

2. Bread butter jam: Spread jam on one side of the slice. Top it with another slice. then, spread butter. Top the butter with another slice of bread.

3. You can do any of the above after toasting the bread.

This is my entry to Eat Healthy - CALCIUM Rich hosted by Sangeeth of Art of cooking Indian food. Bread is a good source of Calcium.

Spinach Sambar / Palak Soppu Huli / Palak Keerai Sambar

We all know that Popeye made himself super strong by eating spinach, but you may be surprised to learn that he may also have been protecting himself against osteoporosis, heart disease, colon cancer, arthritis, and other diseases at the same time. Learn more about the nutrition and health benefits of Spinach here.

In the below recipe for palak soppu huli (palak soppu is spinach leaves and huli is sambar), I have used the spinach, toor dal and tamarind, added the sambar powder to make a delicious and healthy huli / sambar. I mix this huli with cooked white rice or even make it a sidedish for sambar. Makes a healthy and filling soup too.

We make this huli every thursday. My mom used to say that it is Sri Raghavendra rayaru's favorite and is prepared every thursday in most madhwa households as thurday is Sri Raghavendra rayaru's day. Here is the recipe.

Ingredients:

Spinach - 1 medium bunch

Toor dal - ¾ cup

Tamarind paste - ½ teaspoon

(If using the fresh tamarind, extract pulp from one lemon size tamarind)

Oil - 2 teaspoons for seasoning

Mustard seeds - 1 teaspoon

Urud dal - 1 teaspoon

Channa dal - 1 teaspoon

Red chillies - 2

Sambar powder - 1 tablespoon. Click here for the recipe

Substitute with 3 green chillies for sambar powder

Turmeric powder - ¼ teaspoon

Asafoetida powder a pinch

Salt to taste

Method:

Cook toor dal with 2 cups water. Mash the cooked toor dal (whisk well to mash) and keep it aside.

Chop the spinach leaves and wash it well. You can use half the spinach in the spinach bag available in the Indian grocery store. Keep it aside.

Heat oil in a kadai and add the mustard seeds, when it pops add the urud and channa dal. When the channa dal turns light brown, add the red chillies and the chopped spinach leaves.

Add one cup water. When the content is getting cooked, add tamarind paste, Sambar powder (huli podi), turmeric powder, salt and asafoetida powder.

Let the spinach get cooked well. Now drain the excess water from the cooked toor dal and add the dal to the cooked spinach. Mix well and reduce the heat. Turn off in one boil.

Serve hot with cooked white rice with a dab of ghee or use as a side for chapathi.

This is my entry to FIC - green hosted by Sunshinemom of Tongue ticklers.

Announcing Sweet series - Deep fried or steam cooked sweets and round up of Sweet series - Chikki and laddu

Before I present to you the beautiful entries that I received for the sweet series chikki and laddu, I would like to announce the next roundup.

Sweet series - Deep fried or steam cooked sweets

Please read the following rules before sending your entries.

1. Cook anything sweet that come under the category of this month - 'Deep fried or steam cooked sweets' and post the recipe with picture on your blog. The sweet that you are sending must be either deep fried or steam cooked only. Example, boondhi laddu, jangri, jilabi etc for deep fried and kozhukattai, modhaka etc for steam cooked sweets.

NOTE: Please do not include deep fried sweets that have a spongy texture like gulab jamun. Though they are deep fried, I want to include them in a separate category in sweet series - sweets with spongy texture. Click here for sweet series categories.

2. Multiple entries welcome. Your entries can be from your archives. All you need to do is edit that post and add a link to this announcement. But it will be really fun to create a new dish!

3. If you are sending from your archives, create a new post and add a link to your entries and this announcement. You do not have to rewrite the recipe. This is just to bring to the notice of your visitors, so they can send in their entries. - This is optional.

4. Feel free to use the logo.

5. The sweet needs to be vegetarian (no egg no meat).

6. Please send an e-mail to sweetseries at paajaka dot com with the following details on or before Oct 10, 2008. Henceforth it will be 10th of every month and not month end to submit your entries.

(please copy the same format given below)

* Subject Line: Deep fried or steam cooked sweets
* Blog author:
* Blog name:
* Dish Name:
* URL to the post:

* A picture of the dish (250 pixel width).- Please send only JPG files.

7. Non bloggers can e-mail me the recipe and the picture and I will include it in the round up.

8. The roundup of sweet series - deep fried / steam cooked sweets (not spongy) will be posted within one week after deadline. Thank you and looking forward to all your enthusiastic participation once again.

Here is the round up of Sweet series - Chikki and Laddu (not deep fried)

A big thank you to all my friends who sent in their entries for the sweet series - chikki and laddu. The entries I received this time brought back my childhood memories. Thank you so much for sending in your lovely entries. Here is the roundup of the different chikki and laddus (not deep fried).

Please click the image to view in original size.

Chikki

1. Nut bars by Labna Karim of Yummy food

2. Cashewnut chikki by Sukanya Ramkumar of Hot n' sweet bowl

3. Gond burfi by Rupali jain of North ki rasoi se

4. Til Burfi chikki by Skribles of Food with a pinch of love

5. Sesame chikki by Jayasree of Experiements in Kailas kitchen

6. Ellu urundai by Padmajha of Seduce your tastebuds

7. Nutty surprise by Dershana of The Footloose Chef

8. Kamarkat by Srimathi of Few minute wonders

9. Peanut Chikki by Srimathi of Few minute wonders

Laddu

1. Urad laddu by Yasmeen of Healthnut - Are you eating nature's best?

2. Sunnundalu by Saroja of Kitchen kollections

3. Tambit ladoo by Sheetalof Sweety my kitchen

4. Moongdal laddu by EC of Simple Indian food

5. Wheat flour laddu by EC of Simple Indian food

6. Rava ladoo by Sireesha of Mom's recipies

7. Chigali unde by Lakshmi of Taste of Mysore

8. Siru ma laddu by Usha of Samaikalam vanga

9. Maledi undi by Sheetal of Sweety my kitchen

10. Rava Laddoo by Padmajha of Seduce your tastebuds

11. Sathu maavu urundai by Jayasree of Experiments in Kailas kitchen

12. Wheat flour laddu by Sireesha of Mom's recipies

13. maa laddu - pottu kadalai urundai by Nags of Edible garden

14. Wheat flour laddu by Archy of Archy's recipes

15. Kuler bajra laddoo by Meera of Enjoy Indian food

16. Coconut laddu by Bhawana of Tastes of India

17. Wheat flour laddu with ghee residue by Mythreyee of Paajaka recipes

18. Rava laddu by Pavani of Food lovers

19. Moong laddu by Uma of Essense of Andra

20. Rava laddu by Sujatha of Spicy Khazana

21. Dates Ladoo by Priti of Indian Khana

22. Wheat flower laddu by Maheswari of Beyond the usual

Previous Sweet series roundup:

Puran poli / Sweet chapathi roti

Cool desserts

Click here for sweet series categories

Please let me know if any of your entry is not included in this roundup. Thank you friends and looking forward for your enthusiastic participation once again for sweets that are deepfried or steam cooked.