How to use leftover Rice - Instant Dosa/Rice pancake

Instant Dosa with leftover rice- Rice Pancake

Instant Dosa with leftover rice- Rice Pancake

Ingredients:

• 1 cup cooked rice
• 1 cup all purpose flour
• 1/2 cup rice flour
• salt
• oil for frying
  

Preparation :Grind the leftover rice to make a fine paste. Add all purpose flour, rice flour, salt and water. Mix it well. The batter should be of medium consistency.Pour a small ladle full of batter onto a non-stick pan and spread it in a circular motion. Apply some oil and fry both sides.

Serve this hot instant dosa with coconut chutney. This recipe makes about 6-8 dosas.

This recipe saves you enough time for you to catch up with your favorite TV Show (In case you happened to notice the remote control in my first click...)

Happy Mother's Day and happy 1st blog anniversary !!!

Wishing all mothers a HAPPY MOTHER'S DAY !!!~ I'm so blessed to have the best mom in the whole wide world...

Hundreds of dewdrops to greet the dawn,
Hundreds of bees in the purple clover,
Hundreds of butterflies on the lawn,
But only one mother the wide world over. ~George Cooper

This is a simple Vanilla cake covered with buttercream icing...and it does have a special ingredient...LOTS OF LOVE...I baked this cake for my mother and of course we all ate it as she can only see this picture and enjoy the virtual treat...Will try to bake this cake for my mom when I visit her during the summer vacation...

Also happy that my blog is celebrating its 1st anniversary as well. Its been a year and it just feels like yesterday... Thank you all my readers for all your love and support. I would'nt be here without YOU .

Cake for the baby shower.

I'm so excited and thrilled that I have completed the Wilton's Cake decorating Program- Course 1. This was just in time and I could bake this cake for my friend's baby shower. I was happier when everybody loved this cake especially the SOON-TO-BE-MOMMY. Since I had just learnt how to make roses , I just could'nt resist the temptation to decorate this vanilla cake with my roses.

I would highly recommend this cake decorating Program if you are interested. I'm having a lot of fun and so are my kids as they both get to sample all what I bake...LOL. Also a special thanks to my awesome instructor ERIN...She's one amazing baker and teacher.

Mushroom Manchurian

I have tried this Mushroom Manchurian recipe from my bloggywood buddy Ashalatha's blog Asra Ashaon Ka.

Those of you who Know Ash are aware of her creativity and her beautiful posts she writes. As beautiful as she writes , her recipes are delicious and mouth watering too..Not to forget her awesome and inviting Clicks. I guess my words may not do justice to her space..it would be best to visit her blog and check it out first hand. Also check out her other space (arts and crafts) as well - Hastkala Ashaon Ka.

Thanks Ash for this wonderful recipe and I would say if you are looking for the perfect Mushroom Manchurian recipe..this is the ONE...We all loved it even though my kids don't care for Mushroom, but this one was a winner...

Note : I have used Ching's Secret dark Soy sauce for this recipe as that was the only one I had hence my Mushroom Manchurian looks a bit dark compared to her's...

I'm an Aunt Again !!!. Time to Celebrate.

Baked this cake to announce the arrival of a precious BABY BOY !!!. My younger sister has been blessed with a healthy baby boy. Both Mommy and baby are doing fine ..and ofcourse the daddy and the proud BIG Brother are fine as well... I'm so excited to be an Aunt again..and can't wait to hold the little baby in my arms when I visit them in June...

Escarole Pakoras- Escarole Fritters

Pakoras are served as a snack or appetizers. There's nothing which can compare to crispy hot Pokaras with a cup of steaming hot tea or coffee. Pakoras are basically vegetables, bread, paneer or even chicken dipped in a batter of gram flour and deep fried. This is what I made last evening for my tea time snack. I made Escarole Pakodas.

Now before you start thinking, whats up with this girl..she's obsessed with all the green vegetables. Yes I did post a recipe on Escarole Wali Dal and Vegetable Farfalle with Spinach and now Escarole Pakoras. But let me explain my situation. I guess I've figured it out. Whenever I go to the farmers market for my vegetable shopping I end up with way TOO much. Its like a kid lost in a candy store. Seeing so many fresh vegetables and fruits around you, I just get carried away. End result so many vegetables and with just 4 members in my family..do you think we'll be able to do justice to these poor vegetables..so thats whats been happening. I guess now when I go next time..I'll just be a littler more in check... So guys this is the last of the Escarole I had..so made these cripsy Pakoras/Fritters which I tried for the very first time and they turned out good as my kids and DH finished them all...Good thing I took some clicks just before I served them... LOL.

Ingredients :

• 2 cups chopped Escarole
• 1 1/2 cups gram flour/Besan/Chickpea flour
• 2 green chillies finely chopped
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1/2 tsp amchur/dry mango powder
• salt to taste
• water
• oil for deep frying

Preparation :

• Mix the gram flour, turmeric powder, red chili powder , amchur powder and salt with little water to make a thick batter. Mix it well and make sure there are no lumps.
• Now add the chopped Escarole and green chillies and mix it well and make sure the batter is still of thick consistency. (Now at this step, you could add a little water if its too thick to make the pakoras or add a little flour if the batter is too thin. It shoud be of a spoon drop consistency).
• Now's the fun part...Carefully scoop the batter with your hand and gently drop them into the hot oil. You could even use a spoon to do this. Take a spoon full and gently drop them. Deep fry the Pakoras in hot oil on a medium flame till golden brown in color.
• They are ready to serve with green chutney or ketchup and a hot cup of tea.
• This recipe yields 16-20 Escarole Pakoras/Fritters which could serve 4 .

Easy Cheesy Vegetable Farfalle and Awards

Farfalle is a bow-tie shaped pasta. It is derived from the Italian word "Farfalla" which means a butterfly.
Today's recipe has been inspired by the pasta recipe at Sheba's blog- Art, Food and Travel Chronicles. She has an awesome space and it is indeed about art, food and travel as the same specifies..In short its a celebration of life...Sheba has shared 'I love your Yummylicious Food Blog' award with me. Also let me mention Maya and Lakshmi these talented buddies from Yummy O Yummy.. In a short span of time they have won many hearts(or should I say stomachs) with their yummylicious recipes. They have shared a bunch of awards with me as well. Thanks Sheba, Maya and Lakshmi.

Ingredients:

• 2 cups uncooked Farfalle pasta
• 2 cups of baby spinach
• 1 cup sliced mushroom
• 1 bunch broccoli florets
• handful cherry tomatoes
• 2 cloves of garlic sliced
• 8- 10 ounce Velveeta Cheese (Kraft)
• 1 tablespoon Olive oil
• 1/4 cup milk
• salt to taste
• black pepper to taste

Note : Velveeta is pastereized cheese

Preparation :

• Cook pasta as per package directions. Just when the pasta is almost cooked, add the baby spinach and let it cook for 2-3 minutes. Drain pasta and spinach.
• In a pan heat oil. Add garlic and fry for about a minute. Add the sliced mushrooms and broccoli. Fry for about 2 minutes. Add the cherry tomatoes. Next add the Velvetta cheese and milk and keep it on low flame. When the cheese is almost melted, add the cooked pasta and spinach to it. Season with salt and pepper. Stir it well and cook for 2-3 minutes.
• Cheesy Vegetable Farfalle is ready t o serve. This recipe serves 4.

Now is the time to celebrate the love and support of my fellow blogpals who have shared these Awards with me, which I dearly cherish... I dedicate these awards to all my fellow bloggers. Happy Blogging !!!.