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Archive for February, 2007

Vegetable cutlets

Cleaning up the pantry, Cleaning up the freezer section, Packing the dalls in ziploc bags, Getting a special haircut, Having a lot of dreams in night….

Ya, ya , you are right, I AM GOING BACK HOME!  In search of the sunny smiles,  to nap on my mom’s lap, …..

Now you got the reason for a long ‘standby’ silence in my blog,  but it is already it is time to ‘hibernate’ my blogging :->

Vegetable cutlets

By the time I am packing, read what I wrote long time back ….

I am sure you would have had this experience. When people comment back after trying your recipe, you feel so delighted and honored. Am I right?  Somehow, this person who has a khazana of recipes has smelled this pride in the blogosphere and has started an event to award rewards to the original contributors of great recipes. What  a marvellous idea! I congratulate coffee for hosting Monthly Blog Patrol event.

For this month, Coffee has chosen ‘Finger foods’. And  this is the most  healthy Finger food I could find. I got this from  Priya’s kitchen and made a little modification.

I chose potatoes, carrots, beans and peas. Also  I  fried finely cut onions in little oil and added the  garam masala and sauted a little bit. This, I believe, enhances the flavor.  I chose to shallow fry the cutlets,  as I wanted the sides to be browned as well. The  outcome was so good , I never thought making kids eat their veggies is so easy. Thanks , Coffee and  Priya!

Bye, bye, friends! See you all 6 weeks later! 

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Easy breezy cookies

It is a cookie festival at my blog guys! This cookie is so easy breezy (my girl’s contribution to my vocabulary) and  requires  just egg, oil and cake mix . The original recipe is from here.

 Ingredients:

Yellow cake mix with pudding – one 18.5 oz pack

Oil- 1/2 cup

Eggs – 2 numberMM

Chopped pecans- 1/2 cup

Quick oats-3/4 cups

Grated unsweetened coconut- 1/2 cup

Water-1/4 cup

Easy breezy cookie

In a large bowl , beat eggs, oil and  water with a hand blender. Slowly add the cake mix. When everything is well incorporated, fold in the pecans, oats and coconut.

Preheat the oven to 350 deg F. Take a teaspoon and drop the cookie  mix on ungreased cookie sheets and bake for 14 – 16  min .

This yeilds 40 sweet chewy cookies! 

This is my entry for Meeta’s Monthly mingle- Sweet love!

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Pecan shortbread cookies

Whenever I bake, I have my daughter running around the oven smelling, tasting, peeping, to say in short, குட்டி போட்ட பூனை மாதிரி. (like a mother cat who delivered in recent and goes around the house with her kittens often changing  their place of stay ). At times, she will become over enthusiastic in helping me (too much some times)! So, when Trupti announced the ‘Little chefs’ event, I  had a reason to include my girl in the spotlight. Even if not for this event, she is always my little judge for my cooking.

I had tried few cookie recipes but not without egg. When I saw this eggless version, in Priya’s ‘Sugar and Spices‘, I was taken by the photo and immediately noted in my ‘to try list’. Then, I tried it one fine day, and it  is our fave now. It kind of melts in your mouth, just like  SKS mysorepak.  I made these cookies  several times, and made a little modification to my taste.

Little hands at work

Ingredients:

All – Purpose Flour – 2 cups

Corn starch-1/2 cup

Light Brown Sugar – 3/4 packed

Finely Ground Pecans – 1/2 cup

Salt  – 1/4 tsp

Ground cinnamon – 1/8 tsp

Ground nutmeg- 1/8 tsp 

Unsalted Butter  – 2 sticks(8oz) at room temperature

Method

Beat butter and brown sugar together  with a stand mixer. Sift together the flour, cornstarch, salt, cinnamon and nutmeg. At a low speed, add dry ingredients to the butter, little by little, mixing only until they form a dough. Fold in the pecans atlast.

Wrap the dough using a  plastic wrap sheet. Roll it on the surface and shape it into a long log. Refrigerate the dough for 2 hours.

Cut the log into 1/4 inch discs and bake at 350 deg F for 14 -20 minutes . The cookies are still pale when done , so  don’t let the color decide the doneness.

Pecan cookies

My entry for ‘Little chefs’ event at Trupti’s ‘The spice who loved me’

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