Monday:
We were out on a BBQ party on Memorial Day.
Tuesday:
Breakfast: Oatmeal with raisins and Ginger chai
Lunch: Paasiparupu sambhar, Idli
Dinner: Chole, Roti
Wednesday:
Breakfast: Oatmeal with raisins
Lunch: Chole, Roti and Cabbage kootu
Dinner: Vegetable Pizza
Thursday:
Breakfast: Raisin Bread
Lunch: Paasiparupu sambhar, Idli
Dinner: Roti, Patani dal
Friday:
Breakfast: Oatmeal with raisins
Lunch: Palak Paneer, Roti, Patani Dal
Dinner: Palak paneer, Moong dal curry, Roti
Thursday, May 28, 2009
Monday, May 11, 2009
Celebrating Mother's Day with brownies
I had guests for Mother's Day. We had a big spread for lunch. It included chicken curry, shrimp fry, fish puttu, yummy kootu & rasam (both made by my sis-in-law), brocolli paruppu poriyal and some vegetable raita.
Also, served home-made brownies for dessert with a little whipped cream and fresh strawberries. I wish brownies were a litttle more moist. It was bc I left it too long in the oven. It very tasty nonetheless. The whole batch disappeared by the end of the evening. It was very easy to make. It took me just 10 min to put the batter together.
Happy Mother's day!
Ingredients:
Whole wheat flour - 1 c
Cocoa powder - 1/2 c
Baking powder - 1 tsp
Salt - 1/2 tsp
Oil - 1/2 c
Low-fat Milk - 3/4 c
Brown sugar - 1 c, packed
Toasted Walnuts - 1/2 c, chopped
Semi-sweet dark chocolate chips - 1/2 c
Method:
1. Preheat oven at 350F
2. Mix all the dry ingredients except chocolate chips and walnuts well. (Flour, cocoa powder, baking powder and salt).
3. Beat oil & sugar and whisk in milk until sugar dissolves.
4. Now fold the dry ingredients until well incorporated. Do not stir too much
5. Lightly fold in chopped walnuts and chocolate chips.
6. Pour it in oil-sprayed pan and bake for about 30-35 min or until toothpick insterted comes out clean.
7. Let it cool for about 30 min. Cut and serve it warm.
Enjoy!
Also, served home-made brownies for dessert with a little whipped cream and fresh strawberries. I wish brownies were a litttle more moist. It was bc I left it too long in the oven. It very tasty nonetheless. The whole batch disappeared by the end of the evening. It was very easy to make. It took me just 10 min to put the batter together.
Happy Mother's day!
Ingredients:
Whole wheat flour - 1 c
Cocoa powder - 1/2 c
Baking powder - 1 tsp
Salt - 1/2 tsp
Oil - 1/2 c
Low-fat Milk - 3/4 c
Brown sugar - 1 c, packed
Toasted Walnuts - 1/2 c, chopped
Semi-sweet dark chocolate chips - 1/2 c
Method:
1. Preheat oven at 350F
2. Mix all the dry ingredients except chocolate chips and walnuts well. (Flour, cocoa powder, baking powder and salt).
3. Beat oil & sugar and whisk in milk until sugar dissolves.
4. Now fold the dry ingredients until well incorporated. Do not stir too much
5. Lightly fold in chopped walnuts and chocolate chips.
6. Pour it in oil-sprayed pan and bake for about 30-35 min or until toothpick insterted comes out clean.
7. Let it cool for about 30 min. Cut and serve it warm.
Enjoy!
Wednesday, May 6, 2009
Beetroot Arachuvita kootu
I promised, I'll blog one of my favorite arachuvita kootu recipies. Its pretty versatile. Just replace Beets with any other koottu vegetable like turnip, nookool( banglore kathirika), Peerkanga, Kovakka etc.
This is what I made today for lunch.
Ingredients:
Beets - 2 med, finely diced.
Pottu kadalai - 3 tbsp
Cumin seeds - 1-2 tsp
Grated coconut - 2 tbsp(Add just 1/2 tsp, do not omit this entirely )
Leftover cooked Dal - 1/4c ( can be tuvar dal or moong dal)
Split Urad Dal - 1tbsp
Dry Red chili - 1 ( add more if you prefer it spicy )
Mustard seends - 1/2 tsp
Curry leaves - few for tempering.
Method:
1. In a pan add a 1/2 tsp of oil and urad dal. Saute for about a min or 2 and let it turn golden brown. Now add red chili. Let it saute for less than a min. Let it cool and grind it to a fine paste with coconut, Pottu kadalai, leftover dal and cumin seeds. Set it aside.
2. In the same pan, add 1/2 tsp oil. Add in mustard seeds and after it splutters add the curry leaves.
3. Now add finely diced beetroot. Add a 1 cup water and let it cook covered for about 10-15 min on a medium flame. Occasionaly stir.
4. Once the beets are cooked and tender, add salt and mix in the cocont paste. Add little water to bring to a kootu consistency. Adjust salt.
5. Turn it off once the mixture comes to a boil.
Serve it with hot Rice or warm Roti. My daughter loves this and so will you. So, try it!
Enjoy!
This is what I made today for lunch.
Ingredients:
Beets - 2 med, finely diced.
Pottu kadalai - 3 tbsp
Cumin seeds - 1-2 tsp
Grated coconut - 2 tbsp(Add just 1/2 tsp, do not omit this entirely )
Leftover cooked Dal - 1/4c ( can be tuvar dal or moong dal)
Split Urad Dal - 1tbsp
Dry Red chili - 1 ( add more if you prefer it spicy )
Mustard seends - 1/2 tsp
Curry leaves - few for tempering.
Method:
1. In a pan add a 1/2 tsp of oil and urad dal. Saute for about a min or 2 and let it turn golden brown. Now add red chili. Let it saute for less than a min. Let it cool and grind it to a fine paste with coconut, Pottu kadalai, leftover dal and cumin seeds. Set it aside.
2. In the same pan, add 1/2 tsp oil. Add in mustard seeds and after it splutters add the curry leaves.
3. Now add finely diced beetroot. Add a 1 cup water and let it cook covered for about 10-15 min on a medium flame. Occasionaly stir.
4. Once the beets are cooked and tender, add salt and mix in the cocont paste. Add little water to bring to a kootu consistency. Adjust salt.
5. Turn it off once the mixture comes to a boil.
Serve it with hot Rice or warm Roti. My daughter loves this and so will you. So, try it!
Enjoy!
Sunday, May 3, 2009
Weekly Menu
Monday
Breakfast: Oatmeal with raisins and brown sugar
Lunch: Roti, Peerkanga Kootu
Dinner: Roti, Rajma, Peerkanga Kootu
Tuesday
Breakfast: Egg white omelete with peppers, onions and chilies
Lunch: Roti, Rajma, Palak Dal, Broccoli Poriyal
Dinner: Roti, Palak Dal, Baingan Ka Bartha, Broccoli Poriyal
Wednesday
Breakfast: Oatmeal with raisins and brown sugar
Lunch: Rice, Rasam, Beetroot Kootu
Dinner: Beetroot Kootu, Rasam, Rice/Roti, Fish Fry
Thursday
Breakfast: Egg burji with whites, onions, chilies and tomatoes.
Lunch: Avarakkai/kathirikai Sambhar, white rice, pavakkai poriyal and kovakkai poriyal
Dinner: Avarakkai/kathirikai Sambhar, Dosai, pavakkai poriyal and kovakkai poriyal
Friday
Breakfast: Sathumavu kanji with low fat milk.
Lunch: Roti, tadka dal, cabbage/carrot poriyal
Dinner: Roti Tadka dal, Cabbage/carrot poriyal
Breakfast: Oatmeal with raisins and brown sugar
Lunch: Roti, Peerkanga Kootu
Dinner: Roti, Rajma, Peerkanga Kootu
Tuesday
Breakfast: Egg white omelete with peppers, onions and chilies
Lunch: Roti, Rajma, Palak Dal, Broccoli Poriyal
Dinner: Roti, Palak Dal, Baingan Ka Bartha, Broccoli Poriyal
Wednesday
Breakfast: Oatmeal with raisins and brown sugar
Lunch: Rice, Rasam, Beetroot Kootu
Dinner: Beetroot Kootu, Rasam, Rice/Roti, Fish Fry
Thursday
Breakfast: Egg burji with whites, onions, chilies and tomatoes.
Lunch: Avarakkai/kathirikai Sambhar, white rice, pavakkai poriyal and kovakkai poriyal
Dinner: Avarakkai/kathirikai Sambhar, Dosai, pavakkai poriyal and kovakkai poriyal
Friday
Breakfast: Sathumavu kanji with low fat milk.
Lunch: Roti, tadka dal, cabbage/carrot poriyal
Dinner: Roti Tadka dal, Cabbage/carrot poriyal
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