Pizza Base – 1
Ghee / Butter – 1 tbsp
Sugar – 5 tbsp’s
Grated Coconut – 1 cup ( i grated half of a coconut for a pizza base)
Raisins – 1 tsp
Cardamon -2

Pre-heat the oven at 200C / 400F.

Apply Ghee on both sides of the Pizza Base .

To Prepare the Coconut Toppings, Heat a Pan, and add the Grated Coconut, Sugar and Crushed Cardamon. Mix them for a minute, till they come together. This step takes just one minute.

Now spread the Coconut Toppings on top of the pizza base and add some raisins over it.

Bake in Pre-heated oven at 200C for about 10 minute’s. and Broil or Grill at 250C for 3-5 minutes.

Remove from the oven and serve Hot.

I prepared these Sweet Pizza’s very Quickly. This will be an absolute Treat for the Sweet Lover’s. If you have Diabetic Guests, add some Jaggery instead of Sugar. also reduce the Jaggery quantity and prepare the same way and serve them.

Bread:

as i did not bake the bread in a proper bread baking pan, it did’nt turn out so perfect.

Tomato Pizza: with home made pizza base.

I just loved working on the pizza dough. It was a Great pizza experiment day!

Ladenia / Olive Oil Bread: from Rachel’s blog.

After tasting these Bread at our last blogger meet, i instantly fell in love with this bread. Thank You Rachel for the Great Treat!

Focaccia:

 I should say, this was super hit at my home.

we enjoyed all the three cookies.

I thought i lost all the above pics as the system went thru  format recently. but luckily found out at Picaso.
I dont want to loose again..thus its here today for your eyes.

Ingredients:

Tuvar Dal / Thuvaram Paruppu / Red Gram Dal – 2 cup’s
Dry Ginger / Sukku – 10 gms ( refer above pic, to know the size approximately)
Jeeragam / Cumin – 1 spoon
Pepper / Milagu – 1 spoon
Asafoetida / Perungayam – 1/4 spoon
Curry Leaves / Karivepillai – 10

Method:

Dry Roast the Tuvar Dal, till it turn golden colour.
Dry Roast the Pepper, cumin seeds and curru leaves.
Grind the Dry Ginger into fine powder and sieve it finely.
Now Grind the roasted Tuvar Dal + Pepper + Cumin + Curry Leaves + Asafoetida powder + Dry Ginger Powder + Salt to taste. Grind them close to fine. it should be little coarse too.
Now Paruppu Podi ready. store it in air tight container.

Mix 2 tsp’s of the paruppu podi to 1 cup of rice, add little ghee / sesame oil and mix. have this paruppu podi rice first for meals.

Do Prepare this and have it for a healthy living!!

On moving to the city, i attempted cooking it on stove flame, but it did’nt taste as good as the one’s cooked with viragu aduppu. The recipe, that iam going to share is very simple, but it will work Great. If you love sweet potato, then do try this for sure.

Ingredients:

Sweet Potatoes / Sakkaravalli Kizhangu – 4 (or) 300gms
Big Red Onion – 1
Oil – 2 tbsp’s
Mustard – 1/4 tsp
Curry Leaves – 5
Chilli Powder / Sambhar Powder – 2 tbsp’s
Water – 1/4 cup
Asafoetida powder – 1/4 tsp

Method:

Chop one big red onion finely.

Trim the Head and tail of the sweet potato and peel its skin. wash them. Chop them in round shapes and keep aside. they soon change colour, so you soak them in water, till it is to be added on to the pan.

Heat a Pan, add oil & heat it. add mustard, let it pop. add curry leaves & roast it. add 1/4 tsp asafoetida powder.

Add finely chopped onion’s and fry them, till they turn translucent. now add the chopped sweet potatoes and mix well with the onion’s. add salt to taste and chilli / sambhar powder and mix well.

Now add 1/4 cup water  or to say add water, till the sweet potatoes could immerse in the water on the pan and close it with a lid and lower the flame.

the sweet potatoes gets cooked within 5 mins in the water. now let the sweet potatoes get roasted in the pan for another 3-4 mins. make sure not to burn them.

Serve this spicy sweet potato roast with sambhar rice or with morkuzhambu. i served it with rasam. that was a lovely simple meal we had one day on last week.

Recipe for Oats Bar – yields 12 bars.
Ingredients:

White Oats – 2 cups
Light Brown Sugar – 1/2 cup
All Purpose Flour / Maida – 6 tbsp’s
Butter – 1/2 cup ( i used 3 tbsp’s)
Honey – 2 tbsp’s
Slivered almonds – 1/4 cup
Black Currant – 4 tbsp’s

Method:

Grease a Pan and line it with a baking sheet. Pre-heat the oven to 180c / 350F.

Heat Butter in pan on slow flame. add brown sugar and honey. let them melt and get mixed it slow flame. do stirr in between.

Mix the Oats, Flour, slivered almonds and black currant in a bowl.

Now add the melted butter, brown sugar and honey mix to the oats bowl.
mix them well and spread them on the greased pan. Press them tight and evenly with backside of a spoon.

Bake them for 25 mins at 180c or till the oats get baked to the golden colour.

After baking, remove from the oven and just mark slices over the oats and let it cool down for 30 mins atleast and cut them.

cool and store them in air tight container.

have these oats bar with a glass of milk for break-fast. i loved the black currant on every bite.

Recipe for Mysore Rasam:

Ghee – 1/2 tsp

Heat the Ghee in a Pan and fry the following in Ghee.

• Tuvar Dal – 1 spoon
• Dhania / Corriander Seeds – 1 spoon
• Jeera / Cumin – 1 spoon
• Pepper – 1/2 spoon
• Dry Red Chilli – 3
• Asafoetida Powder / Perungayam – 1/4 tsp

Cool the fried items and grind it along with Grated Coconut – 1 spoon
to a coarse texture. Keep it aside.

Take One Tomato and finely chop it. Put the chopped tomatoes in one cup of water and boil it for 5 minutes. till the tomato is cooked and the skin of the tomato separates.

Take a small lemon sized Tamarind and soak it in half a cup of warm water for 10 minutes.

Heat the Tamarind water in a Pan and add Jaggery – 2 tsp to the tamarind water and dissolve the jaggery.

Now Add
-Cooked and Mashed Toor Dal – 3 spoon’s,
- Paruppu Thanni – Cooked Toor Dal water – 1/2 cup,
-Tomato with the boiled water and
-coarsely grounded powder
to the pan and let rasam boil & switch off the flame.

Heat 1/4 tsp ghee in a small pan, and add 1/2 tsp mustard and 1/4 tsp Jeera & fry it and add to the Rasam.

Add finely chopped corriander leaves – 2 spoon’s to the rasam and serve hot with Rice.

We liked this Rasam very much and it was close to the restaurant’s rasam we tasted.

You all can send in Your entries till April 7th.

with a picture of the dish, your name and recipe to glassofhoney@gmail.com before 31 st March 2010. I will post the recipes with your picture in my blog and include it in the round-up during the 1st week of April.

Ingredients:

1. Par Boiled Rice / Puzhungal arisi – 3 cups ( soaked in water for 2 hrs.)
2. Cumin – 1 tsp
3. Ginger – 1 inch size
4. Dry Red Chilli – 4

Vegetables:

Tomato – 3 ( chopped)
Carrot – 2 (peel the skin and chop)
Beetroot slice – 2(just 2 small pieces)

Method:

* Soak the Par Boiled Rice in water for about 2 – 3 hrs.

* Grind the Rice along with Cumin, Ginger and Dry Red Chilli with some water to a coarse consistency. need not grind the batter finely.

* Grind the Chopped Carrot and Beetroot slice with few tsp’s of water into a puree form.
Now add chopped tomatoes and grind along the Carrot + Beetroot.

* Mix the Tomato, Carrot, Beetroot puree to the grounded rice batter. add salt to taste.

* Heat Tava, pour 3 heaped spoons of batter on the tava and make dosa like patterns. add oil and cook the dosa in medium flame.

each dosa takes nearly 2 minutes to get cooked.

see to that the tava is not so hot, while pouring the batter on to it.

Serve with Coconut Chutney or Tomato thokku.

Iam sure kid’s will love this red colour dosa. you can also grate some cheese on dosa and wrap as a roll and serve to kid’s.

The sourness of tomato and the spicy red chilli makes it a tasty dosa. carrot and beetroot makes it healthy finally.

My mom and my grandmom prepares this poriyal for me exactly before and on the day of my mathematics exams. it is told that, on having ladies finger, you can score good marks in maths. Yes iam poor in the maths subject. but i managed to score good marks, all bcoz of Vendakaai!!!

We went on a trip to Mysore & Ooty last week. Though Climate was not pleasing, we enjoyed the offseason with less crowd. I bought lots of vegetables from Ooty – Farmer’s Market for very low prices. I bought Kg of these ladies fingers for Rs.8. They were so fresh and tender. whereas in chennai, i have to shed Rs. 20 for a Kilo. to get fresh ladies finger from my keera kaara amma. she brings it only on demand that too.

Coming to the Ingredients: (here i reveal the secret ingredient)

1. Ladies Finger / Okra / Vendakaai – 1 Kg.
2. Red Onion – 1
3. Red Chilli Powder / Sambhar Powder – 3 tsp’s
4. Corn Flour – 2 tsp’s ( its secret!!)

For Tempering / Thalippu:

1. Oil – 2 tbsp’s
2. Mustard – 1 tsp
3. Split Urad Dal – 1 tsp
4. Curry Leaves – 1 sprig

Method:

Trim the head an tails of Ladies finger and slice the Ladies Finger very Finely.

Heat Oil in a Thick Bottomed Pan / Kadaai. add mustard and let it pop. add split urad dal and curry leaves. saute it.

Add chopped Red Onion to the Pan and fry it along. add salt and red chilli powder and saute it.

Now add the finely chopped Okra/ Ladies finger and fry it. it first turns into dark green colour and then it becomes sticky. when it becomes sticky add corn flour or Rice flour to the ladies finger and saute them. fry it for atleast 4-5 mins in slow flame, untill the ladies finger becomes less sticky and cooked.

serve with hot rice with Ghee or with sambhar rice.

okay what does the corn flour do, it helps in preventing the sticky and also it gives its share of taste. You can also add rice flour, it also does the same job and i love the rice flour version than the corn flour version.

Hope you will try and enjoy!!

This cake is made with Vinegar and its tough to spot it on tasting. Though there may be some hint of vinegar, when you taste soon after baking, the next day after refrigerating, the light hint also vanishes. I much liked the cake, the next day after refrigerating. my recommendation is to refrigerate the cake first and serve next.

How to make?

Cold Water – 1 and half cup
White Vinegar – 1 and half tbsp’s
Sugar – 1 cup
Oil – 6 tbsp’s

Mix the above wet ingredients along sugar in a bowl together. Let the Sugar Dissolve well.

All Purpose Flour – 1 and half cup
Cocoa Powder – 1/4 cup
Baking Soda – 1/2 tsp
Salt – a small pinch

Sift the flour and cocoa powder along with the salt and baking soda for atleast 3 times,
so that no lumps of cocoa powder / all purpose flour are there and also the baking soda is mixed well with the flour.

Mix the Dry Ingredients along with the wet ingredients and stir slowly. make sure no lumps are formed in the mix.

Pre-Heat the Oven to 180c and Grease a 7 by 5 inch pan with few oil drop’s.

Pour the mix on to the greased pan and bake it for 45 mins exactly. Let the Cake cool down for 10 minutes.

Put the Cake in refrigerator for about 2 hrs and serve chilled along with Whipped Cream frosting.

I felt the cake tasted little like brownie, i loved and enjoyed this cake very much.