Kothimeera Pachadi | Kottumalli Thuvaiyal | Coriander Chutney | Green Chutney

I'm sharing a simple Green Chutney with you all which is packed with lots of antioxidants.This chutney is made of very simple ingredients & also a non stove top chutney.

Ingredients

1 Bunch of coriander/cilantro

1 Tbs Lemon Juice ( Adjust acc.)

2 Green chili's

1 Tbs Jaggeree powder 

Salt 

Clean the cilantro bunch & dry it on a towel. Now in a blender add cilantro, green chili''s, salt & jaggeree powder. Blend it to smooth paste. Now add the lemon juice to the chutney & mix it well. 
Serve it with hot rice & a little ghee. You can also side up this chutney with idli & dosa also.

Note: Adjust lemon juice acc. to your taste & also the green chili too.

Finale of BWW # 88

It's been a couple of months that I'm away from blogging & after a short break I'm so happy to come back into blogging world with BWW event. The response was just awesome & I'm so thankful to all who participated in this event.

Scones & the Dough by DeepaliJain of Confusion Cook

Pizza Rustica by Lynne of Cafe Lynnylu

Calendule in Cucina / Calendula in the Kitchen by Simona of Pulcetta

Beginnings by Priya of The Humpty Dumpty Kitchen

Eataly by Barbara of Bread & Companatico

Grapes by Chitrangada Kundu of Color & Spices

Pagan Ecstacy by Rosa of Rosa's Yummy Yums

Drink in the View by Haalo of  Cook (almost) Anything at Least Once

 

Mormore-Mediterranean Fish by Cinzia of Cindy Star

Herb Flavored Green beans & Beetroot Stir Fry by Usha of Sizzling Indian Recipes

 

Raphanus Sativus aka European Red Radish by

Tanusree of Ma Niche

Asparagus by Me 

Black & White Wednesday Week # 88

I'm so happy to announce the Black and White Wednesday #88 event @ my blog.This event was initially started by Susan of The well-Seasoned Cook, Wich was passed on & now being managed by Cinzia of Cindystar.

Simple rules: 
1. Send in a Black & White or a monochromatic pic of a food or something that represents food.
2. A file size should be as mentioned below:

• For portrait/500 wide & 700 long
• For landscape/700 wide & 500 long or 600 square

3. Send in your Pics to Valli.sunil@gmail.com with below details: 

• Subject : BWW#88
• Name
• Title of pic
• Url to your page 

4. Event starts from 12th of June13 to 19th of June13.
5.Non bloggers can send in your pics to the above mail id & I would be happy to post it for you. 
6. For queries you can leave a comment below.

 
Ammaji Recipes

Oats & Peanuts Ladoo

This month for "Something Sweet" I have invited " Divya Pramil of You Too Can Cook " to share a wonderful recipe with all of us.In my words her space is filled with yummy recipes & beautiful pictures. Do take some time & visit her space here.
In Her words

When Sreevalli, asked me to do a for a guest post I was not able to send her one immediately, but she was kind and patient enough and gave me enough time to send her a post. Though I was ready with the recipe, I had my special post (300th post) coming up so I had to delay this guest post, which when I explained to her, she kindly understood and obliged. (Thank you so much Sreevalli). I came to know about Sreevalli and her blog recently, the best thing that caught my attention immediately was her brilliant and clean blog design and clicks, needless to say she has good collection of recipes too with drool-worthy pictures that will push you to try some. 

As per her request I made a simple delectable sweet with oats and peanuts, that is both healthy and delicious. Its so easy to make and way more healthier than ghee sweets. Moreover it keeps well for more than a week or even 10 days, in normal room temperature. The cardamom pods added gives the ladoos a very appetizing aroma and flavor, whereas peanuts and oats combines together to make a delicious combo. These ladoos have a powdery texture and melts in your mouth as you bite, you will definitely enjoy relishing the flavors in it. You need a very few minutes to make these and they make a very delightful and sweet evening snack. If you are conscious about the calories that sugar can give you can try replacing with jaggery or palm jaggery. So now lets move on to the recipe. Hope you like it. Thanks again Sreevalli for the opportunity..!!

Makes 6 small ladoos 

Total Preparation Time - 15 to 20 minutes

INGREDIENTS

1. Oats - 1 cup (50 grams)
2. Peanuts / Groundnuts - 1/2 cup (50 grams; roasted & skinned)
3. Sugar - 1/2 cup (5 spoons / 50 grams)
4. Cardamom pods - 2 
5. Milk - 2 to 3 spoons or as required

PREPARATION METHOD

• Dry roast (i.e. roast in pan without oil or fat) peanuts and oats together in a medium flame for about 3 to 4 minutes. 
• When done remove from flame and set aside until it reaches a bearable temperature. 
• Now add this roasted oats peanut mixture and sugar into a blender and grind into a fine powder. 
• Then remove from the jar and empty it on a plate. Sprinkle milk little by little and simultaneously rub the mixture well using your hands. Do this until you can press some flour well into a firm ball that does not fall apart. 
• Then take some amount of the flour and make balls by pressing firmly. 
• Serve or store in airtight boxes. Keeps well for 7 to 10 days when stored in an airtight container. 

 

TIP 1: You can try the same ladoos without peanuts. 

TIP 2: You can add some ghee and make the ladoos if you want it to be more rich. 

TIP 3: Instead of sugar you can use palm jaggery also, it will be more healthy. 

Healthy and tasty ladoos are now ready!! You will love the flavors for sure!!

I love to thank Divya Pramil for sending this delicious recipe to my guest post. 

Soft Garlicky Bread Sticks with Dipping Sauce - A Guest Post

For the Guest post series of "Something Sweet " I have invited "Julie of Erivumpuliyumm" to share a yummy recipe here. She has a beautiful space with lots of wonderful recipes which you would love try on.
Coming to the post in her words.. 

Sreevalli @ Ammaji's Recipes asked me if I can join her guest post series"Something Sweet", I happily accepted the request.I was a bit busy at home but she gave me ample time to decide the recipe and the date too,so sweet of her.Sreevalli has a wonderful space and an experienced blogger since 2009,admire her lovely clicks & yummy recipes.Thank you Sreevalli for making me a part of your guest post series,feeling very happy.

This time,I would like to share soft garlicky bread sticks.The name itself sounds flavorful.Isn't it?? I love those long cylindrical shaped soft ones a lot.Perfect with a bowl of soup or great with some dipping sauce.If you love those from pizza huts,you will definitely love this garlicky ones too with a homemade dipping sauce.Do give this a try & Enjoy !!!

Servings ~ 17-18 bread sticks

Ingredients

1.all purpose flour 3 cups

parmesan cheese 3 tablespoons grated sugar 2 tablespoons

garlic powder 3 teaspoons

salt 1 1/4 teaspoons

minced fresh basil  3/4 teaspoon or 1/4 teaspoon dried basil

2.active dry yeast 2 teaspoons

water 1 cup plus 2 tablespoons (70° to 80°)

olive oil 2 tablespoons

To brush

butter, melted 1 tablespoon

Dipping sauce

tomato sauce 3/4 cup

oregano 1 tsp

italian seasoning 1/2 tbsp

garlic powder 1/2 tsp

Method:

Bread Sticks

• Take leukwarm water or microwave water on high for 45 secs.Add yeast to this and let it stand to become frothy.(about 5-7 mins)
• In a large bowl,combine all the ingredients listed under 1.Mix with a wire whisk to combine.
• Add the frothy yeast mixture and make a dough that is not very sticky and not very smooth.Add in the olive oil half in the bowl and half on top of the dough.Combine well.
• Turn dough onto a lightly floured surface. Divide into 20 portions. Shape each into a ball; roll each into a 9-in. rope. Place on greased baking sheets/parchment paper lined tray. Cover and let rise in a warm place for 40 -60 minutesor until doubled.
• In the mean time,preheat oven to 350 degrees.
• Place in the oven and bake at 350° for 18-22 minutes or until golden brown.(Mine was done at 17-18 mins).Remove to wire racks to cool. Brush warm breadsticks with butter.

Dipping Sauce

• Simmer the tomato sauce along with the seasonings in  a pan for 10 minutes and enjoy !!

 Notes

* I used dry basil in this recipe.

* I feel 9" was too long,you can always reuce the size to 7".

* Brushing the top with butter after bake prevents the crust from drying.

* You can use bread flour too instead of all purpose flour as the original recipe calls for it.

* You can alter the amount of seasoning as per tastes in the dipping sauce or use a store brought dipping suace too !!

I would like to thank "Julie" for sharing this wonderful recipes with all us today. Here is small flower as a token of thanks.

 

Galleria of Black & White Wednesdays #69

I want to thank one and all participated in Black & White Wednesday event.
It was a delight to see all the beautiful shots in my place. Enjoy the virtual delight 
for now & do check on Cindy's place for upcoming schedule. 

" Pizza for Dinner "by Meena Selvakumaran of EncourageSpice

" Baby loves Cuppycake " by Khansa Erooth of A novice Cuisine

" Brasserie Window " by Rosa of Rosa's Yummy Yums

" Kitchen Tools Ready " by Cinzia of Cindystar

" Ready to go " by Cinzia of Cindystar

" Properly Cut " by Cinzia of Cindystar

" Vintage Miss Laminate " by Cinzia of Cindystar

" Nicely Deep Fried " by Cinzia of Cindystar

" Huge baskets to enjoy " by Cinzia of Cindystar

" The Table is Set " by Simona of Briciole

" Chruścik " by Susan of The Well-Seasoned Cook

Pistachio Cookies by me

Baked Goodies

- Pav | How to make Pav

- Chocolate Coconut Rolls

- Chocolate Chip Cookies

- Red Velvet Cookies

- Sablé | Eggless French Butter Cookies

- Eggless Cashew Oatmeal Cookies

- Eggless M&M Cookies

- Eggless Funfetti Cookies

- Nan Khatai - Indian Eggless Cookies

- Eggless Honey Oatmeal Blueberry Cookies

- Eggless Elachi Thumbprints

- Eggless Pistachio Cookies

- Eggless Nutella Muffins

- Eggless Marble Cupcakes

- Eggless Chocolate Mug Cake

- Vanilla cake with butter cream frosting

- Vanilla cake with mocha pudding

- Vanilla cupcakes with Strawberry frosting

Announcing Black & White Wednesday

I'm so happy to announce the Black and White Wednesday #69 event @ my blog.This event was initially started by Susan of The well-Seasoned Cook, Wich was passed on & now being managed by Cinzia of Cindystar.

Simple rules: 
1. Send in a Black & White or a monochromatic pic of a food or something represents food.
2. A file size should be as mentioned below:

• For portrait/500 wide & 700 long
• For landscape/700 wide & 500 long or 600 square

3. Send in your Pics to Valli.sunil@gmail.com with below details: 

• Subject : BWW#69
• Name
• Title of pic
• Url to your page 

4. Event starts from 30th of Jan13 to 6th of Feb13.
5.Non bloggers can send in your pics to the above mail id & I would be happy to post it for you. 
6. For queries you can leave a comment below.

 
Ammaji Recipes

Brussels sprout for BWW # 68

Sending this to Susan's BWW event which was passed to Cindystar & being hosted @  Haalo of  Cook Almost Anything.

Corn with Black eyed pea Salad

I'm not kind of a salad person but occasionally I love indulging in them. The one reason I go for them is they make you feel full & helps you in diet. So whenever I want to go on a crazy diet I make one of this for myself & enjoy it to the fullest. 
Today I'm sharing a refreshing salad for upcoming hot summers.This salad is packed with protein, carbs & also goodness of the greens. 

Ingredients
1 Cup cooked black eyed beans
1/2 Cup uncooked sweet corn
1/2 Cup finely chopped brussel sprouts
1/2 Cup diced scallions
Few pomegranate arils to sprinkle on top
For Dressing 
1 Tbs lemon juice
1 Tsp freshly grounded black pepper
Salt (Adjust acc. to your taste)

In a large bowl add black eyed peas, sweet corn & diced scallions.For blanched brussels follow the below instructions.
Blanched brussel sprouts:
Take a wide pan with full of water & a 1tsp of salt. Place it on a stove top & bring water to boil.
Mean while in a bowl take lots of Ice cubes & fill it with water. To that add 1 Tsp salt & dissolve it. 
Now add the chopped brussels to boiling water & cook them 4 to 5 mins. Mean while the sprouts change to brighter green & also will be perfectly cooked with out leaving their crispy texture. Strain them into a bowl & add them immediately to iced water. Now strain the iced water & add sprouts to salad. Mix them well. 

In a small bowl mix lemon juice, pepper powder & salt. Mix it well till salt gets disolved. Now mix dressing with salad & sprinkle few pomegranate arils on top. 

Serve it right away & enjoy.