Black eyed peas vada/fritters

Finally winter started casting it's spell with cool temperatures and giving one more reason to gobble on the hot ,fried foods...:) . These black eyed peas /cow peas fritters satisfy the winter craving and at the same time are nourishing with high protein and iron content.

Ingredients:

2 cups black eyed peas,(soak at least 4 hours)

1 medium onion finely chopped,

4-5 green chillies,

1/2 inch ginger finely chopped,

small bunch of mint chopped,

few leaves of mint chopped,

salt to taste,

oil for frying

Method:

wash the soaked beans and grind them coarsely .Add finely chopped onions,green chillies,ginger,mint,cumin and salt and mix well.

Heat oil for frying .Make small balls or vadas using the grounded paste and drop them gently in oil.

Fry till golden and remove.Serve them hot with sauce or chutney.

kalakand / milk sweet

From Blogger Pictures

Hope you all had a funfilled Diwali.I'm trying to bounce back into the blogging world with this simple sweet I made on Diwali day (pretty lazy...Oh I made few other kinds too. :) )
I got recipe for this sweet from my dear friend Sailu,who is an awesome person. This is going to the event sweet series hosted by sireesha of Mom's recipes.
Ingredients:
1 pkg(15oz) natural ricotta cheese ,
1 can (140z) sweet condensed milk,
4-5 tsps sugar ,
1/4 stick butter,
chopped nuts(for garnish)
Method:
It's pretty simple ...Mix all the ingredients(except nuts) in a microwave safe bowl and microwave for about 20 mins(till it thickens) stirring ocassionally. Transfer it to a greased plate and let it cool.Cut it into pieces and garnish with chopped nuts.

Happy Vinaya chavithi

From mix

Hope you all had a funfilled celebration of vinayaka chavithi.

EDITED: This Ganesha is hand made out of air dry clay and adorned with water colors

Guess who????

Can you guess who she is ??????

EDITED :
Thank u very much for your response. It's kind of self test for me..Even if one person recognises her correctly I shall consider myself going in the right direction. SO far two of you guessed correctly..so it's good news.
Yes...she is Rachel Ray ........Below is the photograph that served as my guide

Can you guess who she is ??????????

My first award(s) and a tag

My friends Mytreyi and Ann has passed me these awards and a tag.Thank you soooo much I'm honoured...:)

To know something about me:

1.What is your current obsession?Trying to have a beauty sleep in the afternoon.

2.What are you wearing today?err...still in PJs

3.What’s for dinner? vegetable rice for sure.

4.What’s the last thing you bought?Icecream bowls(set of 4)

5.What are you listening to right now?Colonial cousins ..krishna nee begane

6.What do you think about the persons who tagged you?

Both are very friendly ,talented awesome and very supportive.Glad you guys are my friends.

7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?Kodai canal with my friends and family around.

8. What are your must-have pieces for summer?capris ,flip-flops and t-shirts.

9.If you could go anywhere in the world for the next hour, where would you go?India ..to my mom's place.

10. Which language do you want to learn?French

11. What’s your favourite quote? The heart that gives gathers.

12. Who do you want to meet right now?My family..(I'm supposed to be @ my cousin's engagement :( )

13. What is your favourite colour?Cream , orange(not all shades).

14. What is your favourite piece of clothing in your own closet?Salwars,Jeans

15. What is your dream job?To run a boutique with the things I design.

16. What’s your favourite magazine? Looooove books..

17. If you had $100 now, what would you spend it on?Plants,painting supplies,arts and crafts...list go on.....

18. What do you consider a fashion faux pas? (faux pas mean error in ettiquette.. )

Tight bulging clothes....nooooo

19. Who are your style icons?None so far.

20. Describe your personal style.?Casual

21.What do you try to cook when you have cooking blues (When you feel real lazy to cook some thing)"?Eat out

22. What are your favourite movies?Athadu,behind the enemy lines,Gulabi....much more.

23. What are three cosmetic/makeup/perfume products that you can't live without? My burt's bee carrot cream,chap stick and bhindi.

24. What inspires you? Optimistic persons.

25. Give us three styling tips that always work for you: Moisturiser,chap stick/lipstick,good dress

26. What do you do when you “have nothing to wear” (even though your closet’s packed)?

Time for shopping..

27.Coffee or tea? cold coffee.

28. What do you do when you are feeling low or terribly depressed?Pray to God.

29. What is the meaning of your name?Sweet nectar and also other name for godess Lakshmi.

30. Which other blogs you love visiting?Friends blogs,food blogs art and crafts and gardening blogs.

31. Favorite Dessert/Sweet?Rasgulla,pineaplle pastry.

32. Favorite Season ?Spring and Summer.

33.If I come to your house what would you cook for me? Spicy masala noodles.

34.If a Fairy/ Genie grants you one wish, what would you ask for? Happiness always.

My question: What's your dream menu for a special day?

Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag other bloggers.I am passing all these award to my friends..

Vrinda

Varunavi

Arti Agarwal

Moong dhal vada

Ingredients:
3 cups moong dhal,
1 onion finely chopped,
3-4 green chilies ,
1tsp cumin seeds,
salt to taste and oil for frying

Method:

• Soak moong dhal in water for at least 4 hrs.Grind it into a coarse paste with out adding water(adding water makes it runny).
• Add salt,chopped onion,chili and cumin seeds to this paste and mix well.
• Heat oil in a heavy bottomed pan.
• Take a zip lock and wet it .Take a small ball of moong dhal paste place it on the zip lock on palm and press it making a hole in the center.
• Drop them carefully in the oil and fry them till they are golden on both sides.

I miss you......

This long weekend has been quite a busy one.With my in-laws arrival we became pretty busy anxious to show every part of our lives in their stay.Added to this my hubby's college friends also visited us making a busy weekend but a memorable one.After having endless walks to memorials in DC we stopped at the botanical garden by the capitol hill as per the suggestion of a good friend.Good thing we stopped..we felt pretty relaxed away from the city buzz.
But the saddest part of the trip is my long term companion and a beloved one my camera(not a sophisticated one though) mysteriously stopped working..(at lest it stayed till the end of the trip).So as a tribute to my old friend I thought of sharing some pics I took in our trip.

This one is called Lipstick flower......pretty obvious :)

Amazed by their wonderful marbled effect......

Lovely peppers...they looked like flowers from far......

Blogging my breakfast.....Adai and Bread Omlette

"Eat breakfast like a king, lunch like a prince, and dinner like a pauper."~~~Adelle Davis
These are my entries for the event show me your breakfast hosted by Divya of dil se.
and dosa corner hosted by padma
Adai



Adai is a south Indian breakfast made from combo of lentils ,rice and spices resulting in a wholesome meal. It's packed with proteins and gives a great head start for the day.
Ingredients:
1 cup urad dhal/black gram,
1 cup channa dhal/Bengal gram ,
1 cup moong dhal,
2 cups rice,
few red chillies (depends on spice level),
few strands of coriander finely chopped,
pinch asofoetida/hing (optional),
salt to taste
Method:

• Soak all the dhals /lentils,red chilies and rice overnight (or at least 6 hrs).
• Grind them adding little water(like dosa batter).
• Add the finely chopped coriander and salt.
• Heat griddle and drop the batter in the center and spread it in circular motion.
• Add little oil around the edges and when done remove with a spatula.

Note: you can also add finely grated carrot and minced ginger to the batter .

Bread Omelet

This is one of the easiest breakfasts I can think of ..at the same time very healthy too.I can't believe that I'm blogging this recipe..:)
Ingredients:

2 slices bread,

2 eggs,

1/2 medium onion diced,

1 green chili or 1/2 tsp red chili powder,

pinch turmeric,

1/2 tomato diced,

cilantro chopped,

salt to taste,

grated carrot (optional)

Method:

• Mix all the ingredients except bread and eggs.
• Beat the eggs into the mixture and whisk well till it's frothy.
• In a heavy bottomed pan add 1tsp oil and pour the mixture and make the omelet.
• Toast the bread pieces and place the omelet between the bread..

Okra fry with peanuts

As I mentioned before Okra is my most favorite vegetable and I can consume it in any form(except raw).This is simple recipe which my dear hubby likes very much.Usually when we are cooking okra in large quantities it gets mushy.So making this way keeps it dry and little different from usual.

Ingredients:

2 lbs okra cut,

Oil for frying,

1tsp urad dhal,

1tsp mustard seeds,

1tsp cumin seeds,

few curry leaves,

1 cup peanuts,

1tsp turmeric powder,

1tsp red chili powder,

4 green chilies,

2tbs grated coconut,

salt to taste

Method:

• Heat oil in a heavy bottomed pan and fry the okra pieces and keep them aside.
• In a separate pan heat 2tbs oil and do the seasoning adding urad dhal,mustard seeds ,cumin seeds ,curry leaves and green chilies in order.
• Add the peanuts and fry them.
• Add fried okra and mix them well.Add salt and red chili powder and fry for a minute.
• Add grated coconut and fry .
• Serve hot with rice.

Bitter gourd /Kakarakaya fry

Bitter gourd is one of the most hated curries till I got married.I was kind of devastated when I found out it's my dear hubby's favorite curry... till that moment ..even in my wildest dreams I never thought that some one will be out there with bitter gourd as their favorite....obviously I was wrong.....:) .Now it's a different story I don't say I love bitter gourd but At least I don't hate it now.(thanks to my MIl ..she makes awesome bitter gourd fry).I got this recipe from a friend who happens to be a wonderful cook....

Ingredients:

6 medium Bitter gourd diced,

1tsp turmeric powder,

1 tsp salt,

For powder/podi:

3tbs peanuts ,

2tbs coriander seeds,

1 tbs cumin seeds

For seasoning:

1tsp urad dhal,

1tsp cumin seeds,

1 tsp mustard seeds,

few curry leaves

Method:

1. Add 1tsp turmeric powder,salt to diced bitter gourd pieces and mix well and keep aside.
2. Squeeze the bitter gourd pieces .
3. heat the oil in a heavy bottomed pan and do the seasoning adding urad dhal,mustard seeds and cumin seeds and curry leaves.
4. Add the squeezed bitter gourd pieces and fry till they are cooked well.
5. Meanwhile roast the peanuts,coriander seeds and cumin separately and make a fine powder.
6. Once the bitter gourd is fried add red chili powder and mix well.
7. Add the Powder you made in step 4 and fry for 1 minute.

Spinach rice with beetroot raitha

Most of the time I prefer to eat special rice ...This is one kind of rice that's yummy and at the same time pretty healthy too.Beet root raita is a great accompaniment to spinach rice with it's contrasting color and taste with a hint of sweetness. This is going to events monthly mingle -ravishing rice hosted by Nags and brainchild of Meeta
Fic-delectable combinations hosted by Kamalika and started by harini . and
cooing for kids-leafy greens hosted by pavani and started by Sharmi

Ingredients:
1 bunch spinach,
1 medium onion,
3 cups basmati rice,
5 green chillies,
2 tsp ginger garlic paste,
1 inch cinnamon,
5-6 cloves,
3 cardamon,
1 tsp garam masala or biryani masala,
few leaves mint and coriander
1 tsp turmeric,
3 tbs oil,
bay leaves,
salt to taste
Method:

• In a vessel heat 1tbs oil and add cleaned and chopped spinach and cook .
• Once the spinach is cooked grind it into fine paste.
• In a heavy bottomed pan add 2tbs oil and add bay leaf,cinnamon,cloves and cardamon.
• To this add green chillies and sliced onions and saute .
• Add turmeric powder and ginger garlic paste and fry for a minute.
• Grind mint and coriander leaves adding some water and add to pan.
• Then add the spinach paste to the pan and fry till the raw smell is gone.
• Add garam masala powder and washed rice and fry for 1 minute.
• Transfer the contents to rice cooker and add water. (1:1 1/2)rice:water ratio. or you can cook in a pressure cooker or on stove top. If you are cooking on stove top you need to add more water.

Beetroot raitha:

1/2 beet root grated, 1 green chili diced, coriander chopped, 1 cup plain yogurt, salt to taste, 1tsp lemon juice (optional)

Method:

whisk yogurt and add all other ingredients.Goes well with spinach rice or any biryani.

Getting in touch with my artistic side...

Seeing by the title don't assume I'm an artist ....but yeah had little touch with art...atleast i admire it...:) .I always have this desire to draw potraits..(may be I'm aiming too high) ...but our Abdul kalam ji said " Aim for stars...you might land on moon"... Just wanted to share my scribbles with you guys....
p.s : opinions are valued

This is my second portrait trail....first one is Baba's picture I shall upload it too.....
I tried to potray the below pic ...even though I couldn't capture her innocent smile but I would be content for now if there is a resemblence...:)..Mine look a lil' age progressed I guess..

Bow tie pasta with stir fry veggies in Marinara sauce

Usually I make pasta when ever i need a quick fix of meal.My daughter absolutely loves it so I incorporate as many veggies I can to the dish. By the way I used mini bow tie pasta(Farfale) for this dish.
Ingredients:

2 cups bow tie pasta,

1 bell pepper cubed,

1 carrot diced,

1 bunch Green onion diced,

1tbs olive oil

2 cups marina sauce(according to personal taste)

Parmesan cheese (optional)

Mehod:

• In a big vessel boil water and add little salt and boil pasta till they are cooked(according to directions on package) and drain.
• In a heavy bottomed pan add oil and add the veggies and stir fry them for about 3 mins.
• Add cooked pasta and mix well.
• Add marina sauce and cook for about a minute.
• Serve hot sprinkled with Parmesan cheese.

I got marinara sauce recipe here.You can also use store bought sauce .

Mutton curry (curried lamb)

This is one of my daughter's favorite dish.She makes lot of commotion but just she usually ends up eating just a few pieces(the ones with bone in )..:)

Ingredients:
For marinating:
2 lbs mutton cubed(lamb),

1tsp ginger garlic paste,
1tsp red chili powder,
1tsp turmeric powder,
1tsp salt,
2tbs plain yogurt.
For masala:
10 cloves,
1inch cinnamon stick,
4-5 cardamon,
2tbs coriander seeds,
1tbs khus khus
For the curry:
1 big onion diced,
3 tomatoes cubed,
2tsp ginger garlic paste,
4-5 green chilies(cut lengthwise)
3 tbs oil,
salt to taste
Method:

• Wash the mutton throughly and marinate using the ingredients under marinating.keep it refrigerated for about an hour.
• In a heavy bottomed pan heat oil and add green chilies and onions and saute them till the onions are translucent.
• Add ginger garlic paste and fry well.
• Add the marinated chicken and cook for few minutes.
• Add the onions and pressure cook the whole thing till the mutton is cooked(about 5 whistles).you can also cook in the pan but be sure keep it on low flame and cook till the mutton is well done.
• Once the mutton is cooked add the masala powder(grind the ingredients under masala .You can make into paste by adding little water) and cook till the whole thing to desired consistency.
• Serve hot with rice or roti.

smile like sunshine

Most of us know smile and laughter have health benefits.They release endorphins,reduce stress and boost your immune system...(mmm...so many benefits with simple smile).Someone said "life is like a mirror .we get best results when we smile at it".So let's put up a smily face and spread the contageous smile.

By the way I found these pictures on internet ...thought they might help us in the process....:)

From fun_pics

From fun_pics

From fun_pics

From fun_pics

From fun_pics

Hot pongal

Hot pongal is traditional south Indian dish usually made for breakfast.It is served as prasadam in temples. I'm not a great fan of pongal but my dear hubby loves it soo much .So I got the recipe from a friend and tried it out and to my surprise it was an instant success.Eventually I'm also developing a taste towards pongal..:)

Ingredients:

1 cup rice ,

1 cup moong dhal,

5 black peppercorns,

for seasoning:

1tsp pepper powder,

1 tsp cumin ,

4-5 green chillies,

few cashew nuts,

1 tsp mustard seeds,

1tsp urad dhal,

curry leaves,

salt to taste,

2tbs oil/ghee,

1tsp ginger finely chopped,

1tsp turmeric powder

method:

• Wash rice and moon dhal ,add the peppercorns and cook them in 6 cups water.(1:3 ratio).
• Mash the cooked rice and dhal mixture ,add salt and keep aside.
• In a heavy bottomed pan heat oil/ghee and add the cashews and fry a bit.to this add urad dhal,mustard seeds ,cumin seeds in order.
• Then add chopped ginger , green chillies and pepper powder.Add the curry leaves and turmeric powder and pour it in the rice mixture .
• Mix well and serve with ginger chutney or chutney of your choice.

Chili chicken (repost)

Chili chicken is most popular appetiser tickling the taste buds of food lovers till day.Even though it is a Chinese recipe it has made its way to different cuisines . Here is andhra style chili chicken recipe....

Reposting this for the event 'The potluck chicken' hosted by Vicky
Ingredients:
2lbs boneless,skinless chicken cut into 1"pieces,
2tbs ginger garlic paste,
2tsp red chili powder,
2tbs all purpose flour,
2 tbs corn flour,
oil for frying,
1 egg,
1tbs lemon juice,
5-10 cashew nuts,
6-10 green chillies,
curry leaves,
1 medium onion diced,
1 bell pepper diced,
1cup plain yogurt,
few drops food color(optional),
salt to taste.
recipe:
Add egg,salt,chili powder,ginger garlic,flour,corn flour,lemon juice and chicken and marinate it for 1 hour.
Deep fry the marinated chicken pieces.
In another heavy bottomed pan heat 2 tbs of oil add cashews ,green chillies and onions.
When the onions are translucent add bell pepper and add little salt to it .
When the bell pepper is cooked add the blended plain yogurt and food color.
Keep it stirring and add the chicken pieces .
cook for 2-3 minutes .
serve hot with cilantro on top.

dhum aloo --- curried baby potatoes

Potato is one of the most versatile ingredient I know of. Dhum aloo is a vegetarian gravy curry made with baby potatoes .When ever I pass by the potatoes in veggies Aile I can hardly resist picking them up.I mean who can ....???they are soo cute and especially when you can make an awesome mouth watering curry

Ingredients:

15 baby potatoes,

2 medium tomatoes boiled and pureed,

2 tsp ginger garlic paste,

1 cup plain yogurt blended,

1 onion diced,

2-3 green chillies,

1tsp red chili powder,

1tsp garam masala powder,

turmeric powder,

2 bay leaves,

salt to taste,

oil for frying.

Method:

• boil potatoes ,peel and prick them with fork .
• Heat oil in a heavy bottomed pan and shallow fry the baby potatoes and keep them aside.
• Take 2 tbs oil in a pan (or take away excess after frying potatoes) and add bay leaf ,green chillies,turmeric powder and onions.
• Once the onions become translucent add ginger garlic paste and fry.
• Add the pureed tomato and cook for 1 min.
• Add the salt,red chili powder and garam masala and blended yogurt.
• Mix well and add little water if needed.
• Now add the baby potatoes to the gravy and let then cook on low flame for about 10 minutes.It is important to cook on low flame so the baby potatoes take up spices.
• Turn off when desired thickness is reaches and garnish with coriander and serve hot.

Thai fried rice

Firstly hope you all had an awesome mothers day.....
coming to this recipe ....Thai food is one of the foods I relish most. This is simple ,vegetarian recipe and can be made in no time.
Ingredients:

2 cups cooked rice ,

1 bell pepper diced,

2 bunches shallots /green onion diced,

1 carrot diced,

1 can water chestnuts,

2 tbs peanut oil /vegetable oil,

2 garlic pods minced,

2 red chilies,

2 tsp Thai curry paste( I used store bought paste.)

Method:

• Heat oil in a heavy bottomed pan and add the minced garlic and saute for 30 seconds.
• Add carrot,bell pepper and shallots,water chestnuts and stir fry till they are half cooked.
• Add the red chillies and Thai curry paste and fry for 2 mins.
• Add the cooked rice and mix well till the rice makes popping sounds.
• Garnish with cilantro and serve hot.

Mirchi bajji.....and hooray my 50th post !!!!!!

Ingredients:

10 big green chilis(hot),

1 cup besan/chick pea flour,

4 tsp aijwan/vaamu,

2 tsp putnala pappu/roasted channa dhal,

3-4 tsp tamarind paste,

1 cup besan/chick pea flour,

2 tbs rice flour,

salt to taste,

oil for frying

Method:

• Slit the green chillies lengthwise and remove all the seeds using a spoon.
• Blanch the green chillies by placing them in boiling water for 3 minutes.Remove and cool.
• Take aijwan/vaamu and putnala pappu+1/2 tsp salt and grind into fine powder.
• Take the green chillies and dab little tamarind inside and stuff the aijwan powder inside.Just add a tsp of powder.
• In a wide mouthed vessel add besan,1 tsp aijwan,salt,rice flour and water to make a smooth paste without lumps. consistency should not be too thin .
• Heat oil in an heavy bottomed pan.
• Dip the stuffed chili in the besan /gram flour mixture and drop carefully in the oil.
• Fry till they are golden on both sides.
• serve hot with diced onions and a dash of lemon juice.

Spring so far....

The much awaited spring time came and almost 8 weeks of it is spent.The other day when I was thinking what did I do in spring so far..these pictures came as rescue to refresh my memory...


This picture is a view from my kitchen window in the very beginning of spring and I was excited to see small new leaves springing up on bare tress.Can't wait to see the greenery.

This picture is few days back ...time just flies by.....pleasure for the eyes.

Then came spring break and I managed to make a few crafts with my sweetie and her friends.

The paper flowers and lanterns came out so well I'm soo excited.

In spite of my pollen allergies I dared and managed to take a few pictures of spring...good thing I did ..look how pretty those flowers are..

I learnt that spring not only brings beauty but it also brings rains :)....it has been raining from 3 days.....

These are my spring encounters so far(recorded ones)...hope it brings more surprises and happy things.

Mmmm......Mango lassi

Mango ...the very word makes me drool.I just love the mangoes we get in India esp the juicy ones(rasaalu) ...ooohh I miss them. And by the way India is the top producer of mangoes(1/2 of world mangoes) . Mango lassi is a very smooth refreshing drink esp. for summer months( of course I can drink at anytime) and also it is packed with nutrients.I made this recently for my daughter's school event and it was such a big hit that one of them actually asked if I teach Indian cookery classes...:)

This is going to event 15 minute cooking hosted by Mahimaa

Ingredients:

1 cup mango pulp or 2 cups fresh mango,

1 cup plain yogurt( tastes good with whole milk),

1/2 cup milk,

4 tsp sugar (adjust according to your personel taste)

pinch of cardamon powder

Method:

Blend all the ingredients in blender until smooth.Refrigerate and serve chilled.

Note: This comes out very thick and rich(restaurant like) .you can add more yogurt and milk to make it thin.I used tinned mango pulp here.

saggubiyyam /sago vada

I got this recipe from my cousin.It is very easy to make appetiser.I usually try not to make the fried foods but I think it's ok for an ocassional treat..:)
I'm sending this to the event wyf-side dish hosted by EC

Ingredients:

1 cup sago/saggubiyyam,

1 cup buttermilk /blended yogurt,

1 small onion diced,

3 green chillies diced,

1tsp cumin powder,

1tbs all purpose flour,

1tbs rice flour,

salt to taste,

oil for frying

Method:

• Soak sago in buttermilk overnight.
• Add the flours ,onion,chilis ,cumin and salt and mix well.If consistency is too thin vada take up more oil.
• Heat oil in a pan and when the oil is hot drop little balls of the sago mix and fry till it is golden on all sides.
• Serve hot or else they will be mushy.

Going nuts over ....Cashew nut curry

When I read about the event in Poornima's blog I was transported to my childhood days.This cashew curry is an authentic dish that is made in green belt of Andhra pradesh(godavari dt).

Before getting into the recipe I should say something about cashewnut.

We all know it is a kidney shaped fruit attached to cashew apple(the pulpy part).But before the cashewnuts are fully developed they are green in color.The cashew nuts we get are from the matured seed but the curry I 'm writing about is usally made from immature(green) cashew seed.

My mom used to make curry from these seeds.It's absolutely delicious and rich. But the availabily is so less...that we can get those seeds only for a few weeks. I can never get enough of it....miss it soo much..:( Ok....for my version I used the regular cashews soaked overnight.

This is going to the event let's go nuts-cashewnuts hosted by poornima and Aquadaze

Ingredients:

1 cup cashewnuts ,

2 medium onions,

2 ripe tomatoes,

3-4 green chillies,

2 tsp ginger garlic paste,

1tsp red chilli powder,

1 tsp garam masala,

salt to taste,

coriander chopped

seasoning:

1tbs oil,

1tsp urad dhal,

1tsp mustard seeds,

1tsp cumin,

few curry leaves,

1/2 tsp turmeric

Make it like this:

• soak cashew nuts in water overnight.
• In a heavy bottomed pan heat oil and do the seasoning with urad dhal,mustard seeds,cumin,curry leaves in order.
• Add onions and turmeric and fry till the onions are translucent.
• Add diced tomatoes and salt and cook for 3-5 mins with lid on .Stir occasionally.
• Once the tomatoes are cooked add red chili powder and mix well.
• Add the cashew nuts (washed) and cook with lid on on low flame.Add little water if needed.
• Once the cashews take in the gravy nicely add garam masala powder and cook for about 1 min.
• garnish with coriander and serve with roti or rice.

Got the cashew nut picture here

vegetable noodles

Noodles are one of my favorite foods I never get tired of eating.They are great hit with the kids and makes moms happy(they can incorporate many veggies and kids don't seem to notice..:) ).For the love of my Indo-chinese food....here goes the noodles recipe....

Ingredients I used today for making noodles.......

1/2 pack vegetable or egg noodles(the ones we get in korean store),
2 cups cabbage sliced,
2 bell peppers(any color) cut into 1 inch pieces,
2 bunches spring onions,
1 big carrot cut into 1 inch pieces,
1 can baby corn drained and cut in half,
(u can use othet veggies like peas,bean sprouts etc)
1 tsp black pepper,
2 tbs green chilli sauce,
3 tbs soy sauce,
2 tbs chilli garlic sauce(i use maggi )
olive oil (any oil will do)
salt to taste,
2 cloves garlic
Boil water in a large pan adding some salt to it. Add the noodles and cook for about 2-3 mins(don't over cook them).Drain the water add cold water and drain.Add little oil so that the noodles don't stick. Heat oil in a wok and add minced garlic. Stir fry spring onions followed by carrots,peppers and cabbage.Add little salt and let it cook on med high flame.Once the veggies are cooked(they should not cook fully...let them be little crispy) add green chilli sauce,soy sauce,pepper and chilli garlic sauce respectively.You can also add the hot sauce (fron korean stores) for spice.Add the noodles and mix using tongs.
enjoy them hot.....
** you can adjust the sauces according to your spice levels..
I am reposting this for the event 'fic-redand green' hosted by Neha and started by Harini