March 31, 2016

JTTC - a new mega Blogging Marathon

What is JTTC ? Starting 1st April, 20+ bloggers begin a new Mega Blogging Marathon called "Journey Through the Cuisines" (Now abbr as JTTC throughout this month)...

If you are a follower of this blog, we have had several Mega Marathons over the past few years every April and September- Baking, ABCBM Buffet - it surely is a lot of fun as we prep and plan and cook and re-cook and re-shoot and change our lists before the show begins.

This month for the Mega BM, we run through several cuisines , spanning either a specific country / region or a combo of many Indian states. Apart from the clause that they need to be posted alphabetically (A-Z), many of us have our own sub clauses built in to make it more interesting...Ably led by Srivalli, this is one event we all look forward to :)

I have chosen Tamilnadu cuisine this month to add these dishes to my blog's repertoire :it was a wonderful opportunity to read so much about the cuisine I cook almost everyday, and hopefully you - the reader - would also enjoy this journey with me.

Most of the dishes are simple, everyday fare made a little jazzy with props, While some of them are first trial dishes. Some of the experiments especially Naivedyams (festival offerings) didn't go well, while some surprisingly went well. I have documented all these, and hope you enjoy reading about them as well :)

For ease, I have 6 sub categories under Tamil Cuisine for this marathon : Snacks (incl Evening Tiffins), Festival recipes / Naivedyam, Sides / Gravies , Condiments, Main Course (Rice / Bread), Dessert or Sweets.

We shall begin the marathon Tomorrow. and hope to see you all there :)

Cheers
Kalyani

March 25, 2016

Winner of Giveaway & recap of Chocolate themed Kids Delight...

Its been a fabulous event here at Sizzling Tastebuds' Chocolate - Kids Delight Event. Thanks Valli for letting me host this Kids Delight series : its been an absolute delight receiving so many chocolicious entries :)))


Thank you, dear friends and co-bloggers for all your delicious entries... I have visited most of the entries, and shall catch up with the rest of the entries very soon....



The winner of the self-sponsored giveaway (chosen via an online random number generator) is entry no. 23 in the list......................... Sapana Behl for her yummilicious Rigo Janci (Hungarian Chocolate Cake) !!!!!

Congrats, Sapana :) Do check your email for further details on the surprise giveaway !!


P.S:
1. As mentioned in the event announcement, only egg-free / vegan chocolate entries were accepted, owing to this 3 entries have been deleted post moderation.
2. Also only those entries with the hashtag #KidsDelightChocoGiveaway have been entered for the giveaway, although all eggless entries are part of the roundup.

Lets get to the round up ... Once again, thanks for all the entries, and look forward to your support in the forthcoming events too :)

Cheers
Kalyani





March 20, 2016

Veg Fusili Pasta in Tomato Sauce | Easy Pasta recipes | Kids recipes

Cook under 30 mins / Quick Cook dishes : thats the theme for this week's Blogging Marathon which could feature any main course or side dish. So after Jain style Corn Palak Curry , Menthye Bataani Bhath, heres another quick to make and kid pleaser - Veg Fusili pasta in Tomato Sauce.

Technically a fusion dish, this was the first pasta dish that my little one ate. Both kids and the husband prefer tomato based pasta dishes to the white sauce, while I like the latter.

 The veggies although optional, increase the fibre content and make it healthy too and a perfect way to sneak in extra veggies for kids :)

Hope you enjoyed this series of Quick Cook dishes.

Prep time : 15 mins | Cook time : 15 mins | Serves : 2
Veg Fusili pasta in Tomato Sauce ; 
serving suggestions : Focaccia / Garlic bread sticks / Cheesy Spinach Tomato Bruschetta

Ingredients:
  • Pasta - any shape - I use Fusili variety- 1/2 cup
  • Olive oil - 4 tsp (divided use)
  • Mixed veggies - 1/2 cup (I used a mix of green peas, baby corn , cauliflower and potatoes)
  • Tomato sauce - 3 TBSP (I used Homemade Arrabiata sauce that I posted for Penne Pasta)
  • Pasta seasoning / Italian Seasoning - 1 tsp

Method:
  1. Cook Pasta as per pack instructions. Drain and spoon in a tsp or two of olive oil. Blanch all veggies with a pinch of salt and sugar. Drain
  2. In a sauce pan, add oil and saute the blanched veggies, add the sauce and saute once more. Now add the boiled pasta, adjust seasoning and serve hot.



Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62

March 19, 2016

Menthye Bataani Bhaath | Quick One Pot Meals | Karnataka Special dish

After yesterday's Jain Style corn palak curry, today's is a quick to make yet filling Satvik (no onion no garlic) one pot meal. I have memories of mom making this whenever mine or sister's friends came over for extra group studies or even a casual luncheon.

Menthye bataani bhath (in Kannada, Menthye means fenugreek leaves, Bataani means peas and Bhaath means rice) or a spiced rice dish with fresh fenugreek leaves and fresh peas is a very aromatic and spicy one pot meal. Whats more, its Vegan and Gluten Free too :)

Paired with any raitha or just plain yoghurt / curd will make for a quick weekend / weekday meal.


Prep time - 10 mins , cook time -20 mins ; serves 2

Ingredients:

  • Rice - 1 cup
  • Oil - 2 tbsp
  • Fresh fenugreek leaves - 1 cup packed
  • Fresh / frozen peas - 1/3 cup
  • Mustard seeds - 1/2 tsp
  • Turmeric - 1/2 tsp
  • Jaggery - 1 tbsp
  • Amchur powder 1/2 tbsp OR tamarind paste 1 tbsp
  • Salt to taste
Spice powder *
  • Coriander seeds - 2 tbsp
  • Red chillies - 3 nos
  • Jeera / cumin - 1 tsp
  • Cinnamon - 1/2 inch
  • Cloves - 2 / 3 nos
  • Dry grated coconut - 3 tbsp

* if you have readymade vangi bhath powder , use 2 TBSP of the same ; else you can make the spice powder indicated above.

Method:
  1. Cook rice as per variety you are using, once done, fluff it up in a flat plate and cool. Wash and chop fenugreek leaves well.
  2. Meanwhile roast all ingredients under spice powder in a tsp of oil one by one and powder then to a fine powder. Keep aside
  3. In a pan, heat oil, splutter mustard seeds, add turmeric and the chopped fenugreek leaves. Add a pinch of salt and sauté for 2-3 mins till slightly wilted.
  4. Now add the peas and let it cool covered for 5-6 mins with a sprinkling of water.
  5. Once the veggies are cooked, add the amchur / tamarind paste , Jaggery and the spice powder. Mix well. Now add the cooked rice and mix gently.
  6. Adjust salt and spices if required.
  7. Serve hot or warm with plain yoghurt or raita of your choice.




Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#61

March 17, 2016

Jain Style Corn Palak | Hoe to make Makai Palak Gravy in Jain Style | Side Dishes

We love Corn and Spinach at home, and make Dal Palak for dinner or a Corn Sundal / Steamed Corn for snacking. I had bookmarked this recipe from Anjana's blog and made this without any Onion or Garlic, and loved it a lot.

Served with Hot Phulkas / Chapatis (wholewheat flatbreads) & Masala Arbi (recipe soon), it makes for a very interesting side dish. Do try this out and let me know how you liked them.
Sending this to this week's theme of Quick Dishes for Blogging Marathon.

PS: the onions in the pictures below are only for the side salad served, the original dish is satvik /jain and free of onions , ginger and garlic :)

Prep time : 15 mins, Cook time : 15 mins, serves : 2
Source : here
Spice level : medium

Ingredients:

  • Spinach - 1 cup (packed)
  • American Corn - 1/2 cup (boiled)
  • Salt - to taste
  • Kasuri methi - 1/2 TBSP
  • Sugar - 1 TBSP
  • Lemon juice - 1 tsp
  • Garam Masala - 1 TBSP
  • Red chilli powder - 1/2 tsp
  • Cumin powder - 1/2 tsp
  • Oil - 1 TBSP

To grind:

  • Tomatoes - 2 medium
  • Green Chillies - 2 nos
  • Cashewnuts - 8 to 10

Tempering:(Optional)

  • oil - 1 tsp
  • Jeera / Cumin seeds - 1/2 tsp
  • Asafoetida - scant 1/8 tsp (omit if you want it gluten free)
  • Red chilli powder - 1/2 tsp


Method:

  1. Blanch spinach leaves and reserve in ice cold water. Drain and puree into a paste.
  2. Saute the ingredients under "To grind" in 1 tsp oil till tomato shrivels a bit and grind to a smooth paste once cooled using some water.
  3. In a pan, temper with the tempering ingredients, add the turmeric, pureed spinach, salt. mix well and let the spinach paste cook for 3-4 mins till it dries up a bit.
  4. Now add the pureed tomato masala, dry spice powders and corn. Mix well and let it simmer lightly for 8-10 mins. Adjust water to desired thickness, adding a tablespoon or two at a time.
  5. Finish with crushed kasuri methi and lemon juice. Adjust salt if required.






Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62

March 12, 2016

Coconut Condensed Milk Ladoo | How to make Quick Coconut Ladoo | Zero cook Sweets

Both my kids are not too fond of Indian sweets or chocolate, unless they are Ladoos or Dark Chocolate respectively. How about combining the two for a delectable sweet - and this was born in just under 5 mins, and they were gone in less !!

A 3-ingredient Zero Cook sweet nibble that works well for midnight sweet cravings as well as after school snack, its sure to be a delight for the kids. Although I had another Choco Coconut Ladoo with Choco chips, I am hoping another version of this wont hurt :) Bachelors / Bachelorettes / Dorm students can easily make this zero cook recipe too !

So, Concluding the Coconut series this week, we have Coconut Condensed Milk Ladoo. Not much of a recipe, but thought its best to document it somewhere. Hope you enjoyed the Coconut series with Thengai Sevai & Kothamalli thengai Chutney dished out this week.

Stay tuned for another theme next week..

Prep time: 10 mins, No Cook , Makes : 6-8 medium sized ladoos

Ingredients:
Unsweetened Dessicated Coconut - 3/4 cup
Condensed milk - 1/2 cup (or about 4 TBSP)
Dark Chocolate Cocoa powder - 2 TBSP
Glazed cherries for topping (Optional) - 4 nos.

Method:
In a bowl, mix dessicated coconut flakes and cocoa powder well. Add in the Condensed milk in batches. Mix well till it becomes a sturdy mass. Refrigerate for 10 mins
Grease your hands and make ladoos, top with halved cherries if using, and serve immediately as individual servings (or refrigerate upto a week).





Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62

March 11, 2016

Kothamalli Thengai Chutney | Coriander Coconut Chutney | Vegan and GlutenFree | Chutney varieties

Chutneys are my go-to dish for Idlis and Dosas which are made almost everyday for Breakfast. We do prefer non-coconut chutneys like  Apple Chutney,Mooli Chutney, Quick Tomato Chutney , another version of Coriander chutney without Coconut etc sometimes we do indulge in Coconut based Chutneys.

While we make the classic Coconut Chutney (which I am yet to blog !!), we also like this coriander flavoured Coconut chutney that goes very well with any South Indian breakfast - Idli / Dosa & uttappams / Pongal / Upma / sevai / Vada and my elder one likes it particularly.

Lets get to the recipe now. Do make this and let me know how you liked this twist. Totally Vegan and GF too, so picky eaters can make this regularly.

Check over 20+ varieties of Chutneys here


Prep : 15 mins, Cook : 5 mins, Serves : 4
Ingredients:

  • Fresh / frozen Coconut - 1 cup
  • Fresh Coriander leaves - 3/4 cup
  • Oil - 2 tsp (divided use)
  • Tamarind paste - 1/2 tsp or about 5 gms dry tamarind
  • Methi seeds / fenugreek seeds - less than 1/8 tsp
  • Jaggery grated - 1/2 tsp
  • Salt - to taste
  • Tempering: Mustard seeds, curry leaves

Method:

  1. In a pan, add 1 tsp oil, fry methi seeds, immediately add the tamarind and coriander and fry well till coriander is wilted a bit (about 2 mins). Switch off flame and add coconut and fry for 1 mins. 
  2. Cool and grind with little water along with with salt and jaggery to a smooth pouring consistency.
  3. prepare tempering with remaining oil, mustard seeds, curry leaves. 
  4. Pour on chutney. Mix well and serve.
  5. Keeps upto 3 days under refrigeration.






Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62

March 10, 2016

Thengai Sevai | Coconut Semiya Upma | How to make Thengai Sevai | V & GF

Sevai (or Semiya Upma aka vermicilli upma) is usually relished as savoury - with lemon/ tamarind / tomato flavours at our house. I saw this variation in a magazine on my last visit to Bangalore and was quite intrigued to make it asap. It called for Rice flour based Vermicilli which i prefer to the Durum wheat vermicilli for savoury version. The Durum Wheat is usually reserved to make Badam Semiya Payasam.

We usually coconut in moderation mostly in Chutneys or for grinding the masala for Sagu / Kootu / Arichuvitta Sambhar (side gravies). In case of any excess coconuts lying at home, I prepare Mithai (Indian Sweets) like Thengai Barfi  or Cashew Coconut Barfi (Coconut Fudge) for the kids that can be consumed over a week. We are not great fans of Coconut milk, and do restrict them to Thai Green / Red curries.

Over this week, I shall present 3 dishes using Coconut as a prime ingredient. First in the series is Thengai Sevai or Coconut Sevai. Its quite spicy and flavourful on its own, perhaps if needed can be paired with just a pickle.


Prep time : 10 mins, Cook time : 15 mins , Serves : 3

Ingredients:
Rice Sevai - 1 cup (100 gms) - I used readymade sevai
Coconut - 1/2 cup (pref freshly grated or frozen)
Green chillies - 2 nos
Salt - to taste
Cumin seeds - 1/2 tsp
Black pepper - 5 to 6 nos
Oil - 2 TBSP
Tempering : Mustard seeds (1/2 tsp), Urad dal (1/2 tsp), Broken Red chillies (2 nos), curry leaves, Coriander(Opt.)

method:

  1. Grind the Coconut, green chillies, cumin and black pepper with very little water to a slightly coarse paste. Keep aside.
  2. Boil and drain Vermicilli according to pack instructions.
  3. In a non stick pan, heat oil. Splutter Mustard seeds, urad dal and other tempering ingredients.
  4. Add the ground coconut paste, salt & saute well.
  5. Ensure the paste doesnt stick to the bottom else will burn.
  6. Now add the cooked and drained Rice Sevai and toss it a couple of times till its coated with the paste.
  7. Adjust salt if required. Serve immediately. Tastes best when hot.






Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#62

March 8, 2016

Double Chocolate Zucchini Bread for #Breadbakers | Quick breads recipes

Chocolate. Zucchini. Chocochips. More Chocolate. Wholewheat.
Need I say more ?

When Shireen picked Carob / Chocolates / Cocoa theme for #Breadbakers, I wasn't too keen I would participate as I am not fond of chocolates at all. But a sudden Dark chocolate interest has kicked in post my dark chocolate and chocochip brownies &  and I had to give this a go.

Inspired by this recipe, I halved the recipe, tweaked it a bit to suit and there it was ! Beautiful to look at, and delicious to dig into.

Mom and the rest of the family including devoured it slowly over the weekend and quite liked it. The moisture from the Zucchini, the dark chocolate melted along with the choco chips and the toasted walnuts was quite a treat !!

P.S : This Chocolate Bread also goes to my event + giveaway - Kids Delight. Do link up your eggless / vegan chocolate entries if you want to be part of the giveaway...



We couldn't taste the zucchini and the husband did a double take when I mentioned it contained the veggie. He loves healthy treats like these and went for a second serving :)

Why, even I had a slice and it wasn't bad at all, I was quite certain I am gonna make this especially for the kids, with the summer vacation around the corner and these treats are gonna keep their growling tummies happy :)

If you are a chocoholic, you dont need a reason to make this. Make sure you slice them after its cooled fully (I refrigerated it overnight - and that was the hardest part : waiting !!!). Else you may end with crumbly bits, which isn't a bad deal after all considering its fudgy, chocolatey and delicious too :)

Recipe Source : Here

Prep time : 15 mins, Bake time : 25-40 mins, makes : 8 inch loaf (approx 400 gms)

Dry ingredients:

  • Wholewheat flour - 100 gms
  • Maida / All purpose flour - 125 gms
  • Cocoa powder - 4 TBSP (I used dutch processed)
  • Salt - 1/2 tsp
  • Baking Powder - 1/2 tsp
  • Baking soda - 1/4 tsp
  • Cinnamon powder - 1/2 tsp (opt.)
  • Ground allspice - 1/2 tsp (opt.)

Wet ingredients:

  • Grated zucchini - 1 cup (200 gms)
  • Oil - 1/4 cup (any neutral oil)
  • Curd - 2 TBSP
  • Buttermilk - 60 ml
  • Brown Sugar - 125 gms (or to taste)
  • Semi sweet chocochips - 1/4 cup

Toppings : 

  • Roasted coarsely chopped walnuts - 4 tsp (opt.)


Method:

  1. Preheat oven to 170 C / 325 F. Line a pan /loaf pan and keep ready (I used a non stick)
  2. Sieve all dry ingredients twice over.
  3. Mix the brown sugar in oil , mix well and add curd and buttermilk , now add in the sieved flour mix (dry ingredients) in batches till there are no dry streaks.
  4. Now fold in the choco chips and zucchini and fold well. Zucchini leaves a lot of water if left unattended so make sure you add it in last.
  5. Immediately transfer to a lined pan and top with walnuts if using.
  6. Bake at 165/170 C for 35-40 mins of till a toothpick comes clean.
  7. Cool on a wire rack and slice when completely cool.


#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Breads with Cocoa, Cacao or Carob in any form
BreadBakers
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