Monday, 31 March 2014

Pesto Tarts

Puff Pastry sheets are very commonly used in our house. I make a variety of Indian Puff Items like the Soya Puff or the Egg Puff. The Pesto Sauce I used is yet another family favourite and I have used in it many variations including this Creamy Vegan Pasta and Potato Sandwich

When I needed to make a quick starter for a group of friends, I chose to make this simple Pesto Tarts which turned out to be a huge hit at the party.

Thursday, 27 March 2014

Potato Salad with a twist - Vegan Potato Salad

When you think Potato Salad, you think of the creamy, calorie rich version. Don't get me wrong. I loooooveee that version. But then, when it comes to a dish with potato, whatever you do will be a success. So why make a creamy, calorie rich salad when you can make the best ever one without all the fat?

Monday, 24 March 2014

Vegan Calzone with Homemade Cashew Pesto Sauce

Th easiest way to defines a Calzones is to call it a folded up Pizza. The outside of the calzone is basically the same as a pizza dough. You can fill it up with sauce, cheese and toppings. Fold and bake. Easy, right?

Now today I am presenting to you the best Calzone you will ever eat. The Sauce is just out of the world (and healthy too). And what's more. This calzone is quite easy to make. It will work great in lunch boxes or for picnics as well.

Wednesday, 19 March 2014

Zucchini Kara Kozhambu

Zucchini is a vegetable that is widely available here and so I always look out for dishes which can be adapted to include the vegetable. My little loves Zucchini. It is no wonder I make it so often. It makes a great substitute for most Indian watery vegetables.

Monday, 17 March 2014

Carrot Pallya - Stir Fried Carrot

I made a Beans Pallya a few months ago. It was an instant hit in our house. Though the flavours are quite similar to the Thoran we make, there were some small differences which attracted us to this dish.

So I decided to go ahead and make a similar dish with carrots. This was an even bigger hit. Must try recipe!

Thursday, 13 March 2014

Karadayan Nombu - Festival Description and Recipes

This year date/time 14-03-2014 @7:30 P.M

Karadayan Nombu is a festival celebrated in Tamil Nadu. It falls on the 1st day of the month of Panguni (March - April). Women fast on that day from Sunrise till the time when the month of Maasi changes to the month of Panguni. At that time, they offer prayer and tie yellow sacred thread on their neck. They also offer Sweet Nombu Adai and Butter as neivedhyam. They pray for the long life of their husband. When they tie the tread around the neck, they pray

"Urugatha Vennayum Oraduyum Vaithu Nmbu Nothren
Oru Naalum En Kanavan Ennai Vittu Piriyamal Irukkavendum"

Meaning :I have fasted offering unmelted butter and adai. My husband should not be separated from me ever

Wednesday, 12 March 2014

Green Apple Thokku - Green Apple Pickle

Thokku is a pickle preparation very popular in Tamil Nadu. A pickling vegetable is grated and cooked in spices till all the water evaporates. I have prepared the Tomato Thokku and posted here before. Another popular thokku is made with Garlic. I am yet to post a recipe for that. I will definitely post it this summer!

Coming to today's thokku, it was a result of a discussion we had in a facebook group. I just knew it will be amazing. Ran off to the kitchen to make it immediately. What a wonderful preparation. Do try this unusual thokku today and let me know what you think.


Green Apple 5 (450gms when pealed and cored)
Sesame Oil  6 tbsp
Mustard 1 tsp
Fenugreek Seeds 1/2 tsp
Curry Leaves 1 sprig
Hing generous pinch
Kashmiri Chilli Powder 3 tsp (for mild thokku)
Salt to taste (I used a little less than 1 tsp)

Method of Preparation

1. Peal, quarter and core the green apples. Chop them finely, grate or pulse in a food processor.

2. Heat oil in a heavy bottomed pan. Add mustard seeds.

3. When it sputters, add fenugreek seeds, curry leaves and hing.

4. When it sizzles, add apples.

5. Cook till the water drains from the apples and oil starts to ooze.

6. Keep stirring well towards the end.

7. Cool and store in an airtight container in the refrigerator. Use a clean dry spoon to take the thokku every time.

It will stay good for a week or even upto a month  (if care is taken while handling and cooking). I would recommend using it in a week or 2. 

Monday, 10 March 2014

Kadala Paruppu Kurma - Channa Dal Kurma

Kurma is a gravy usually made with Veggies of some sort (and in many cases mixed vegetables) and a coconut based sauce. It usually has a lot of masala items like clove, cinnamon etc to add flavour to it. I have made my share of Kurma recipes and posted in this blog. Do check them out. This one was quite unique and I found it in my friend PT's blog. Do check her space for the original recipe. Here is my take on the Kurma.

Thursday, 6 March 2014

Vegan Roasted Red Pepper Soup

Winter is nearly over, there is still time to tuck in with some warm soups. This soup has been in my drafts for a while. I had started writing the post as 'winter is nearly here'. So here I am a couple of months later changing that to winter is nearly over. :-)

This is a very hearty soup with loads of flavours going on. Don't worry, the flavours are all in your mouth, there is hardly any ingredient in it. That is the beauty of this simple soup. Pair it with some freshly baked bread and dinner is served.

Tuesday, 4 March 2014

Chocolate Vanilla Marble Cake - Zebra Cake

Chocolate Vanilla Marble cake has been in my list of cakes for a long long time. Something about this simple butter cake is Magical. I found an interesting cake recipe and decided to follow it. This is my first cake/bake using the Bundt pan that I bought recently. I looked high and low for a decent priced Bundt pan and was glad when I found one in a nearby Supermarket.