The Chef's Favourites Series : Mangai Thokku - A Guest Post by Kaveri of Palakkad Chamayal

Hello friends...I know its been a few days I am away from the blogging world. Thank you my dear friends who enquired about my absence. I was a little busy and hope to dedicate more time soon at my space. I am back with another wonderful guest post for The Chef's Favourites series for the month of May. 

The Chef for this month is Kaveri of Palakkad Chamayal. Kaveri is a good friend of mine and she has a wonderful space. We have been commenting for posts on each other's space from so long, almost from the time I started my blog an year back. I guess we hardly miss each one's post, never miss wishing on special occassions and she has always supported my events....thus slowly it grew into friendship outside the blogosphere. I love her space a lot as there are so many authentic and traditional recipes and she shares so many delicious and simple recipes. I have bookmarked so many recipes from her space which I would love to try out. She is a dedicated blogger who makes it a point to spend some time blogging on a regular basis in the midst of her busy life. I welcome you to this series dear and thanks a ton for this lovely post :)

Chef Kaveri of Palakkad Chamayal is sharing with us one of her favourite recipes, Mangai Thokku....it's so yummy and irresistible one. I want to try this out soon :)

Thanks Kaveri for such a lovely guest post :) Please accept the below award as a token of Thanks :)

Presenting to you Chef Kaveri in her own words...

Thanks a lot, Sobha, for featuring me on the Chef’s Favourite Series, I am really honoured. Sobha and I became good friends recently, though we’ve been commenting on each other’s space since long, but Facebook was the place we actually got connected. Her space is a heaven for the health freaks. I love her eggless, whole wheat bakes, and many other healthy and innovative recipes.

About me...

I am Kaveri and I blog at Palakkad Chamayal. Cooking has been my hobby which has turned into a passion. I started the blog with the thought of preserving our traditional and age old recipes. Though my space has a lot of traditional Palakkad recipes, I also post recipes from other cuisines. Now I am addicted to blogging and not a single day goes by without me spending at least 10 minutes with my blog baby.

Favourite Recipe here @ Good Food

Though, I like most of her recipes, the one which I like most are the Wheat Kozhukattais. I tried them out as well, and they turned out really yummy. I would love to try out her recent Eggless Mango Cake as well.

Favourite Cook Book

Just after my marriage, one of my cousins gifted me a set of books written by Mallika Badrinath. I have referred to those books umpteen number of times. These are my most precious possessions till date.

Favourite Chef

Sanjeev Kapoor for North Indian and Mallika Badrinath for South Indian.

Favourite Spice

Fennel seeds are my favourite. Simply love its flavour.

Favourite Restaurant  

Recently, I visited a restaurant called Kailash Parvat in Chennai. I loved the food there. For South Indian, no doubt it is Saravana Bhavan.

Favourite Cuisine

Definitely Indian. South Indian, North Indian and especially Gujarathi Food are my favourite.

Favourite Food Show

I love watching Khana Khazana hosted by Chef Sanjeev Kapoor. He dishes out simple recipes that can be easily tried out at home.

Favourite Recipe

This is a very difficult choice. I have many many favourites and it’s really difficult to choose one among them.  But if I really have to choose, Tempered Curd Rice with a pickle is something which I love to have on any day. My meal feels incomplete without, at least 2 spoonfuls of curd rice.

The recipe that I am sharing today is my mom’s signature dish and is one of my favourites. Every year as soon as the Kili mooku mangoes are spotted in the market, I buy them immediately and ask my mom to prepare thokku. The pickle hardly lasts for a week, and then I’d ask her to make some more. So this goes on till the mangoes are in season. This tangy, sweet and spicy pickle tastes delicious with curd rice. But me and my brother can have this as a side for almost anything from bread, rotis to even idly and dosa. I even remember eating spoonfuls of the pickle as if it were jam. 

Now off to the recipe: 

Mangai Thokku:

What you'll need 

Kili Mooku Mango – 2

Turmeric Powder – ½ tsp

Chilli Powder – 2 tbsp or more

Salt – 2 tsp

Jaggery Powdered – 2 tbsp

For Tempering

Oil – 2 tbsp

Mustard Seeds – 1 tsp

Asafoetida – a big pinch

Dry roast and grind

Fenugreek Seeds – ½ tsp

Method

Wash and peel the mangoes. Cut into small pieces. You can even grate the mangoes.

Heat a Kadai with oil. Temper with mustard seeds. Add asafoetida.

Next add the mango pieces and turmeric powder and salt.

Saute on medium flame, till the mango pieces are almost cooked.

Now add the powdered jaggery and sauté for few more minutes.

Now add the chilli powder and sauté for some more time or till you see oil on the sides. The pickle will leave the sides of the kadai and become a whole mass.

Remove from heat.

Dry roast fenugreek seeds and powder with the help of a mortar and pestle.

Finally add this fenugreek powder and mix well.

Cool completely and store in airtight containers.

Tastes best when served with curd rice.

The pickle stays good for up to a month when refrigerated.

Note: The variety of raw mangoes mentioned in the post above taste best for this pickle. But you could use any other kind of raw mango as well. If the mangoes are very sour, adjust the chilly and Jaggery accordingly.

My Cooking Tip / Advice / Quote

Here is a simple and useful tip which I follow :

Always discard the water in which pulses or legumes are soaked, rinse and cook by adding fresh water. It is said that, many legumes and pulses leave out toxins while soaking.

Mysore Rasam

It might sound funny if I say that I don't like the Rasam I prepare :).  Rasam is one of the easiest and simplest curry to make. It's a must in our sadya, a comfort food and also a relief during cough and cold. I always make a quick fix Tomato rasam which is ok for my family, but I always feel its just an ordinary one, nothing special. I never bothered to improve and went on making the same rasam...lazy me ;) . But when I saw so many Rasam recipes at Sangee's space, I realized its high time that I learnt an authentic recipe. I never knew there can be a variety of Rasams, I always made the simple and easy Tomato rasam !!

Sangee of Spicy Treats is a good friend of mine and a very talented cook. I guess she had posted different Rasam recipes such as Lemon rasam, Onion rasam, Horsegram Rasam etc for the blogging marathon and I was amazed by them.  I had told her then itself that she has inspired me to learn a new rasam and I will try a few soon. I made Mysore Rasam and it turned out great. It was so flavourful and delicious one. The aroma of the rasam is just fabulous. This rasam and some hot white rice..thats all I need !! I am sure I will be making this often. Thanks Sangee for the lovely recipe. 

Please view the original recipe of Mysore Rasam here. Don't forget to check out a variety of Rasam recipes at Sangee's space here.

You need....

1/4 cup Toor dal

2 Tomatoes

1/4 tsp Turmeric powder

1/4 cup Tamarind extract

1/8 tsp Jaggery (optional)

1/2 tsp Mustard seeds

2 Dry Red Chillies

4-5 Curry leaves

1/4 tsp Asafoetida

1 tsp Oil

Cilantro/Corainder leaves

Salt

To Roast and Grind

2 Dry Red Chilli

1 tsp Coriander seeds

1 tsp Chana dal

1 tsp Toor dal

1 tsp Cumin seeds

1/2 - 1 tsp Peppercorns

To prepare...

Pressure cook the Toor dal with turmeric powder. Once cooked, mash well and keep aside.

Heat a small pan, dry roast all the ingredients under To Roast and Grind for a couple of minutes. Grind to a fine powder and keep aside.

Blend the tomatoes (or just mash and add them). Add the tomato puree, mashed dal, tamarind extract, salt and sufficient water to a vessel, let it boil. Then add the ground powder and jaggery if using, bring to a boil and simmer for few minutes. Add water if necessary. 

Heat oil in a pan. Splutter mustard seeds and add red chillies, curry leaves and asafoetida. Add the tempering to rasam. Garnish with coriander leaves. Serve hot with rice.

Sending this to Kerala Kitchen, hosted by Ramya, original event announcement here

WTML- Festival Special event hosted by Rasi, an event by Gayatri
and to Healthy Diet- Vegetarian Side dishes , hosted by Vardhini, an event by Priya

Sweet Mint Lassi

Lassi is a yoghurt based drink prepared in north India. It can be made salty or a sweet drink. We have seen this drink in many Hindi movies rt :). There are different variety of lassi, most popular is the Mango lassi. Lassi is a very refreshing and healthy drink especially during the summer time. No soft drinks or soda drinks can beat the home made drinks like these rt. I wanted to make the salted mint lassi, but I thought my little one may not like it. So I made this sweet version of Lassi with the freshness and goodness of Mint. Hope you all will enjoy this lovely drink !!

Serves 2

You need...

1 cup Yoghurt

1/2 cup Water

a small bunch of Mint leaves

3-4 tbsp Honey or use Sugar

1/4 tsp Cardamom powder (optional)

To prepare..

Blend all the ingredients to get a smooth consistency. Adjust the sweetness as per your taste. If you desire, squeeze some lime juice. Serve chilled.

Sending this to EP Series - Mint and Coriander hosted by Surabhi, an event by Julie and also to Chilled Delights at Tickling Palates.

Gothambu Ela Ada / Sweet Wheat Flat Cakes Steamed in Banana Leaf

We had a small sadya on Vishu and the best part was that the sadya was served on the banana leaf. We were glad  that we could get banana leaves from the Mexican store here. There were some left over leaves and hence I thought of making Ela Ada with them. Ela Ada is a traditional popular snack of Kerala. They are  usually made with rice flour/raw rice as outer covering and coconut-jaggery combo is used as the filling. They are steamed in banana leaf which imparts a special flavour to this sweet. This was one of my childhood favourites :)

I wanted to make rice ada, but realized that I ran out of rice flour and there was no time to soak and make a batter with raw rice. So I tried it with wheat flour by making a thick batter than making a dough. Using wheat was a total experiment, but they came out very delicious and flavourful. They slightly got stuck to the leaf and got torn at some places. I think its because I put less batter on the leaf, so the thickness of outer covering was less. I wanted to take step by step pictures, but I couldn't. Hope you all will try this out :)

Makes 5-6 Ela Ada

You need...

For the batter:

3/4 cup Wheat flour

1/4 tsp Cardamom powder

Salt

Water

For the filling:

11/4 cup grated Coconut

3/4 cup Jaggery

1/2 tsp Cardamom powder

1 tbsp Cashews and Raisins (optional)

Banana Leaves

To prepare..

Add some water to the wheat flour and make a very thick batter. It shouldn't have a flowing consistency, must be thick. Add salt and cardamom powder, mix well and keep aside.

Heat a pan. Add jaggery and melt it in a very little water to form a thick syrup. Please take care that you don't add too much water. Now strain away all the impurities from the jaggery syrup and put it back to the pan. Bring to a boil and add the coconut. Saute until mixture becomes very thick and starts leaving the pan. Add the cardamom powder , cashews and raisins to this. Mix well and allow it to cool.

Meanwhile wash and cut the banana leaves to rectangular pieces. Slightly wilt them by showing them over the flame or stove for few seconds. 

Take each leaf and pour a ladle of batter into it. Spread it with the ladle just like how you do for dosa, but make sure that it doesn't become a very thin layer. Place some filling all over the batter and carefully fold the leaf. Steam them in an idly cooker  or steamer for 15-20 minutes. Serve warm.

Notes:

* You can make different fillings using various dals, flattened rice, banana etc. A simple one is just mixing coconut and sugar.

* You can make rice ada similarly using rice flour or raw rice.

* If you can't get banana leaves, you can try with parchment paper or aluminium foil.

Sending this to Kerala Kitchen, hosted by Ramya, original event announcement here.

Healthy Bean Dip

This is a recipe inspired from Cheesy Red Bean Dip at EasyFoodSmith. I liked the recipe at the first sight itself as it was very healthy and simple. Also, it reminded me of Guacamole, a mexican dip which is made of Avocado in a very similar way and its my favourite. There are slight variations from the original recipe.....I have used Pinto beans instead of Red Kidney beans, I haven't used cheese and did not add any dry herbs. Still the dip was very tasty and we all loved it. I think different variety of beans can be used to make such delicious dips. This can be served as a dip with Tortilla chips or for making sandwiches or even as a sidedish for chapathi. If you have cooked beans ready, then this healthy dip can be made very quickly.

You need...

3/4 cup Pinto Beans (or use Red Kidney Beans )

1 small size Onion finely chopped

1 Tomato finely chopped

1/2 - 1 tsp Red Chilli powder

2 Green chillies finely chopped

few Coriander Leaves finely chopped

Salt and Pepper to taste

Lemon

To prepare...

Soak the pinto beans for 4-5 hours. Pressure cook for 3-4 whistles by adding a little salt.

Once cooked, mash the beans well. Add onion, tomato, coriander leaves, green chillies and red chilli powder. Mix thoroughly. 

Sprinkle salt and pepper to taste. Squeeze some fresh lemon juice in it. Combine well. The healthy dip is ready. Use it as a dip or as a spread with bread.

Puli Inji / Ginger in Tamarind sauce and Happy Vishu :)

Wishing all of you a very Happy Vishu :) . Let the Vishukani provide you all with a wonderful and prosperous new year ahead. Let the Vishu Sadya please your tastebuds and the Vishukaineetam form the blessings from elders. Hope all of you enjoy this special day :)

Sadya is inseparable on this occasion. Puli Inji is a must in the Sadya menu. The preparation of each Sadya dish may vary from one region to another in Kerala and so I am sharing the recipe which I learnt. Puli Inji, as the name suggests in malayalam has tamarind(puli) and ginger(inji) as the main ingredients. The best part of this dish is that we can enjoy the sweet, sour, spicy and tangy flavours all in one go. I can have rice and just puli inji, its taste is truly fabulous :) . Usually it's made into a thicker consistency and it can be stored in refrigerator for weeks. 

Wishing you all again a Happy Vishu and have a great time with your family and friends !!

You need...

3/4 cup finely chopped Ginger

4-5 Green chillies chopped

a lemon sized Tamarind

2 tsp Chilli powder

1/2 tsp Asafoetida

2-3 tbsp Jaggery

1/4 tsp Fenugreek powder 

1/2 tsp Mustard seeds

2 dry Red Chillies broken

4-5 Curry Leaves

1.5 tbsp Coconut Oil

1.5 cup Water

Salt

To prepare...

Soak the tamarind in warm water for 10-15 minutes. Extract all the pulp and keep aside.

Heat oil in a pan. Splutter mustard seeds. Add dry red chillies, curry leaves and saute for a few seconds. Add ginger and green chillies. Fry till the ginger turns slight brown.

Add the tamarind pulp and bring it to a boil. Add chilli powder, jaggery, asafoetida, fenugreek powder and salt. Mix well. Simmer until it reaches a thick consistency.

Notes:
* Adjust chilli powder and jaggery according to your taste.
* Make it into thicker consistency, store in an airtight container in refrigerator and can be kept for weeks.

Sending this to Kerala Kitchen, hosted by Ramya, original event announcement here,
WTML- Festival Special event hosted by Rasi, an event by Gayatri
and to Pickles and Preserves fest at Sizzling Tastebuds

Eggless Mango Cake

Summer means not just hot days, but it's time to cherish the yummy mangoes too :) It's almost summer in many parts of the world and I am sure huge mango sales are going on in India. There are so many variety of mangoes available in India and I miss them all. Ripe mangoes are sure a feast to eyes as well as taste buds rt :). A mango cake was in my to-try list from a long time and finally I could strike it off from my list. I had to use store brought Mango puree this time, but would love to try the cake with puree of  fresh mangoes next time which would make the cake more delicious. The cake came out soft and moist, the colour was great and was enjoyed by family and friends !!

You need...

11/4 cup All Purpose Flour

1 tsp Baking powder

1/2 tsp Baking soda

a pinch Salt

1 cup Mango Puree

3/4 cup Sugar

1/4 cup Milk

1/4 cup Oil

3/4 tsp Cardamom powder

1-2 tbsp Almonds

To prepare...

Sift the flour, baking soda, baking powder and salt. Keep this aside.

Whisk mango puree, sugar, milk, oil, cardamom powder until sugar is completely dissolved.

Preheat the oven to 350F. Grease a cake pan and keep it ready.

Now slowly add the flour mixture to the wet mix and combine it. Add the nuts and mix. If the cake mix is too thick add 1-2 tbsp of milk. I added 1.5 tbsp milk here.

Pour this cake mix to the cake pan. Bake for about 25-30 minutes or until a toothpick inserted at the centre comes out clean. Cool the cake completely and then cut into pieces. Serve and enjoy.

Sending this to the following events:

CC-Spring Seasonal Food at Srav's Culinary Concepts
Mango Mania 99 at The Pumpkin Farm
Bake Fest hosted by Sumee, an event by Vardhini

Vattayappam / Steamed Rice Cake

Wishing all of you a very Happy Easter. Vattayappam is a sweet rice cake which is served as breakfast or snack in most of the Christian homes in Kerala. It is also made especially during Christmas and Easter time. I have tasted this Vattayappam very long back at my friend's house and I still remember the taste of it. There are a variety of Appams of which Vellayappam or Laced Rice Pancakes is something which I make often. But this is the first time I am making Vattayappam. I have referred Melange and has followed the recipe with slight changes. As its the first time, I am completely satisfied with the results. It came out soft, fluffy and was very delicious.

Recipe Source : Melange

You need...

1 cup Raw Rice (I used Idli Rice)

3/4 cup grated Coconut

1/3 cup cooked Rice

1/2 cup Water (approx)

1/4 tsp active dry Yeast

1/2 cup + 2 tsp Sugar

3/4 tsp Cardamom powder

1/4 tsp Salt

Cashews and Raisins (optional)

To prepare...

Wash and soak the rice for 5-6 hours. Just before grinding, dissolve yeast and 2 tsp sugar in 1/4 cup warm water and set aside until frothy. Grind drained rice, coconut and cooked rice by adding a little water at a time. The batter should be smooth and should be thick with idli batter consistency. (It shouldn't be watery, so add water as needed)

Now add sugar, yeast mixture and salt to the batter. Mix well and keep for fermenting for a minimum of 7-8 hours. The batter will double by this time. 

Once fermented and ready to steam, add cardamom powder to the batter and mix. Check for sugar and salt at this point, add if required.

Grease a steel bowl or vessel with oil or ghee on all sides. (You can also use the idli moulds.) Pour the batter to the bowl, it should be only half filled as the batter will rise when steamed. Steam in an idli cooker or pressure cooker. After 5-10 minutes of steaming, sprinkle some cashews and raisins on top and continue steaming. ( If you add initially, they might sink in the batter. So add before batter is fully cooked)

Steam for 25-30 minutes or until done. Use a toothpick to check if it comes out clean. Once done, cool for about 10-15 minutes. Use a sharp knife along the circumference of the bowl to remove it and invert to a plate. Wait for another few minutes before slicing. Enjoy the Vattayappam !!

Notes:

* You can use coconut milk instead of coconut while grinding.
* You can fry the cashews and raisins in ghee and then add.

Sending this to Kerala Kitchen, hosted by Ramya, original event announcement here
and to WTML- Festival Special event hosted by Rasi, an event by Gayatri.

Round-up and Results of Just "4" Fun Event

I am happy to present you all the Round up and Results of Just 4 Fun event. The only rule of the event was to submit any recipe with only 4 ingredients. Salt, Water / Ice cubes were given as bonus ingredients. When I announced the event, I thought I might get many entries which are made frequently at home like our roti, poriyal, raita etc. But to my surprise I got so many innovative and interesting recipes...yes, with just 4 ingredients :) . I have accepted a few entries with 1 or 2 more ingredients than what the rule says and also rejected a few which had too many ingredients...I am sorry about that as it might go totally against the rule of my event. So I got a total of 119 valid entries. I would like to thank each one of you who participated and gave me support for this event :)

Like my previous event Cook It Healthy: Proteinicious, I thought of classifying all the entries this time as well for your easy reference. So I have classified the entries as  Sweets/Desserts/Chocolate Delights, Jams/Spreads/Preserves, Drinks, Snacks, Breakfast/Indian Breads, Curry/Sidedish  and Eggs/Meat/Sea Food. Also, I have included some awards just like my last event round-up so as to appreciate your efforts. The award categories are Winner, Most Innovative, Top Contributor, Good Food's Favourite, Best Presentation and Participation Award for all. If I have missed any of your recipes or linked any entry wrong, please do correct me.

So ready for a visual treat of easy and less ingredients dishes ????? Want to know the winners ?????

What are you waiting for.....enjoy the roundup and scroll down for the results :D

Sweets / Desserts / Chocolate Delights:

Avocado Frozen Yoghurt, Blackberry Coulis N' Yogurt, Choffee Rocks by Rosh of Chef Al dente

Mango Shrikhand / Yoghurt , Gulkhand-E- Khaas, Tango with Mango by Anjali of Spice n Sugar Tales

Watermelon Granita, Amla Murabba , Honey Baked Figs with Cinnamon n Almonds , Eggless Fresh Mint Icecream by La of Food Slice

Chocolate covered Almond Stuffed Dates , Eggless Cilantro IceCream by Julie of Erivum Puliyum

Avocado Icecream, Pineapple Pudding by Faseela of  Good Food Ends With Good Talk

Vermicelli Sesame Jaggery Ladoo by Sravs of Srav's Culinary Concepts

Chocolate Strawberries by Teena of Teenz Yummy Delights

Alammurhaba by Hema of Hema's Adugemane

Bento by Amy of Food Corner

Pink Chocolate Pudding by Princy of Spicy Foood

Milk Chocolate by Prabha of Prabha's Cooking

Strawberry n Cream Jello Hearts by Sumi of Sumi's Kitchen

Simple Fruit Custard by Sukanya of Hot n Sweet Bowl

Ari Aracha Payasam by Reena of Achu's Amma's Kitchen

Misti Dahi by Surabhi of My Cook Book

Milk and Curd Burfi by maha of mahas lovely home

Easy Chocolate Truffles with Cream Cheese and Chocolate chips by Prathibha of COOK-EZEE

Papaya Halwa by Amina of Amina Creations

Boondhi Laddu by Rathai of Rathai's Recipes

Microwave Mysore Pak by Kaveri of Palakkad Chamayal

Rosh Bora by Anisha of Anisha's Platter


Rava(Semolina/Suji) cha Sheera (or Halwa) by Amruta of Cooking Space

Jams / Spreads / Preserves :

Apple Jam by Teena of Teenz Yummy Delights

Almond Butter  by Pradnya of The Pumpkin Farm

Strawberry Honey Butter by Neha of From my heart

Strawberry Jam, Black Grapes Jam, Carrot Jam, Pineapple Jam, Garlic Sauce by Faseela of Good Food Ends With Good Talk

Papaya and Beetroot Jam , Chocolate Peanut Spread, Purple Grape Jam by La of Food Slice

Sun Dried Tomatoes by Simran of Lazy Cooks Kitchen

Homemade Rasam Powder by Vardhini of Zesty Palatte

Peanut Butter by Christy of My Kitchen Flavors - Bon Appetit !

Drinks:

Gajar ki Kanji by Deeksha of Dee's Kitchen

Asian Pear Dates Smoothie and Green Apple Shake  by Maha of  MahasLovely Home

                   
Spiced Almond Milk by Princy of Spicy Foood

Virgin Mojito with Sweet Lime by Anisha of Flavours

Watermelon Juice by Vani of Recipe World

Jigarthanda by Hema of Aromatic Cooking

Oats Dates Almond Shake , Sambharam by Kaveri of Palakkad Chamayal

                                 

Mango Milkshake by Poonam of Kande Pohe

Heaven in a glass - Strawberry Milkshake by Anamika of Mad Cooking Fusions

Cantaloupe Creamy Juice by Kokila of Foodies Nest

Orange Mocktail by Sangee Vijay of Spicy Treats

  Purple Grape Smoothie by Chandrani of Cuisine Delights

Gingery Buttermilk by Surabhi Nayak

Carrot Kiwi juice ,  Banana Walnut Smoothie by Reshmi of Noel Collections

 Banana Milkshake by Sravani of Srav's Culinary Concepts

Banana Dates Smoothie by Prathibha of COOK-EZEE

Avocado Milkshake, Nutella Banana Milkshake are my entries

Oatmeal Breakfast Smoothie by Christy of My Kitchen Flavors - Bon Appetit !

Snacks:

Banana Chips by Ramya of Ramya's recipe

Kadala Mittai / Kadala Burfi , Choco Biscuit Balls , French Fries by Faseela of Good Food Ends With Good Talk

Ellu Unda / Til ke ladoo by  Anisha of Flavours

Coconut Macaroons by Akheela of  Torview

Cake Balls by Princy of Spicy Foood

Little Hearts by Aparna of Square Meals

Caramelised Banana by Vimitha of My Culinary Trial Room

Mango Unniyappam, Steamed Rice Appam by Reena of Achu's Amma's Kitchen

Easy Coconut Macaroons by Julie of Erivum Puliyum

Nankhatai by Anjali of Spice n Sugar Tales

 Cake truffles, Potato Wafers by Surabhi of My Cook Book

Cheese Chilly Flavored fries, Chocolate crisps, Apple Chips, Lemon Chips,Tomato Chips, Pomelles Souffle/ Puffed chips, Caramelized Sweet Potato Chips by Pradnya of The Pumpkin farm

Microwaved Potato Chips by Amy of Food Corner


Sweet Potato Sweet Chips by Archana of The Mad Scientists Kitchen


Easy Home-made French Fries by La of Food Slice



 Simple Butter Cookies by Divya of Divya's Culinary Journey


Spicy Fried Corn by Christy of My Kitchen Flavors - Bon Appetit !

Breakfast / Indian Breads:

Idiyappam and Peanut Sesame powder by Sangee of Spicy Treats

Wheat Dosa by Vineetha of Ruchi

Wheat flour & Oats Dosai by Mahi of Mahi's Kitchen

Palak Puri by Maha of Maha's Lovely Home

Mallige Idly by Ramya of Veg Delicacies

Parotta, Idiyappam by Viki of Viki's Kitchen

Chakka Dosai / Jackfruit Pancake by Kaveri of Palakkad Chamayal


Egg Pancakes with Oats and Quark by Reshmi Rashid of Lecker and Yummy Recipes

Curry / Sidedish :

Potato Pachadi by Reena of Achu's Amma's Kitchen

Easy Peasy Peas by Simran of Lazy Cooks Kitchen

Jeera Aloo by Surabhi of My Cook Book

Peanut Chutney by maha of mahas lovely home

Baby Potato Salad by Princy of Spicy Foood

Beetroot Mishmash with Peanuts by Sudha of Wit, wok & wisdom

Gobi Raita by Maha of Maha's Lovely Home

  Paruppu Thogayal  by  Rasya of Vegetarian Food & Me


Klyftpotatis by Rathai of  Rathai's Recipes


 Lasinichi Chutney (Garlicky Coconut chutney) by Kanchan of Kitchen Gossip

Carrot Cucumber salad by Divya of Divya's Culinary Journey

Egg / Meat / Sea Food :

                         Grilled Whole Chicken by Faseela of Good Food Ends With Good Talk

Erode Chicken Chintamani, Easy Fish Fry, Simple Egg Fry, Grilled Indian Mackerel by Amrita of Amrita's Kitchen

Egg in a hole by Ramya of My Little Cake factory

Now its the Award time....time to announce the winners :). 

I have chosen 2 Winners this time. The Winners of the Just 4 Fun event are Faseela of Good Food Ends With Good Talk and La of Food Slice. I am amazed by their innovative and lovely entries, dedication and constant support...so I didn't have any confusion in picking the winners :).  Both of them truly deserve this award and I appreciate their efforts.

Congratulations Faseela and La for being the winners of the event !! Please accept the below award.

Next is the Top Contributor award....which is again won by Faseela and La. Pradnya of The Pumpkin Farm also shares this award with them.

Faseela has sent a total of  11 absolutely yummy and amazing entries.

Black Grapes Jam, French Fries,  Garlic Sauce, Kadala Mittai / Kadala Burfi , Choco Biscuit Balls ,Carrot Jam, Pineapple Jam, Strawberry Jam, Grilled Whole Chicken, Avocado Icecream, Pineapple Pudding

La has sent 8 delicious and interesting entries.

Purple Grape Jam, Easy Home-made French Fries, Honey Baked Figs with Cinnamon n Almonds, Watermelon Granita, Chocolate Peanut Spread, Amla Murabba , Papaya and Beetroot Jam, Eggless Fresh Mint Icecream, 

Pradnya has also sent 8 different and innovative entries.

Caramelized Sweet Potato Chips, Almond Butter, , Apple Chips, Lemon Chips, Tomato Chips, Pomelles Souffle/ Puffed chips, Cheese Chilly Flavored fries, Chocolate crisps

Please accept the below award guys :)

Next comes the MOST INNOVATIVE awards. Below are the Most Innovative award winners and their innovative recipes.

Rosh of Chef Al dente for her lovely and colourful yoghurts...Avocado Frozen Yoghurt, Blackberry Coulis N' Yogurt.....that sounds so yummy rt? Another entry Choffee Rocks is so tempting and crunchy.

Sudha of Wit, wok & wisdom for her creative and healthy dish Beetroot Mishmash with Peanuts...using beetroot stems and leaves...so colourful and addition of peanuts makes it more delicious.

Pradnya for her delicious and lovely variety of chips...Cheese Chilly Flavored fries, Chocolate crisps, Apple Chips, Lemon Chips,Tomato Chips, Pomelles Souffle/ Puffed chips, Caramelized Sweet Potato Chips....Tomato chips and Lemon chips are just great.

Julie of Erivum Puliyum for her absolutely yummy and innovative Chocolate covered Almond Stuffed Dates and Eggless Cilantro IceCream. The icecream is so colourful and flavourful, wonderful job Julie :)

Archana of The Mad Scientists Kitchen for the sweet version of chips, that too with sweet potato....Sweet Potato Sweet Chips. A wonderful idea and they are absolutely yummy. Kids will love it :)

Grab the award guys for your creativity and talent :)

                                         

Now comes the BEST PRESENTATION award.

Rathai of Rathai's Recipes for her Boondhi Laddu....awesome clicks dear..very professional :)

Anisha of Flavours for the Ellu Unda / Til ke ladoo.....the clicks are sure a feast to eyes...so simple..yet elegant capture :)

Sangee of Spicy Treats for Orange Mocktail....the clicks are so refreshing that i would want to see it  daily during summer :). The flower straw is so cute too :D

Anamika of Mad Cooking Fusions for her Heaven in a glass - Strawberry Milkshake ..sure its a heaven in a glass...the beauty of the clicks says it all :)

Sukanya of Hot n Sweet Bowl for the Simple Fruit Custard....its a simple custard, simple presentation...but it's just great and so tempting :)

Please accept the below award dears. :)

                             

Next is the Good Food's Favourite award. These are some of my most favourite entries, though I like all your entries :)

Chakka Dosai / Jackfruit Pancake by Kaveri of Palakkad Chamayal....I could feel the flavour of the dosa when I saw this...so authentic and delicious dosa.

Gulkhand-E- Khaas by Anjali of Spice n Sugar Tales...lovely dessert and a lovely colour...so tempting and yummilicious one.

Paruppu Thogayal  by  Rasya of Vegetarian Food & Me...super quick and easy one using lentil. Very healthy and delicious one where coconut is optional.

Milk and Curd Burfi by Maha of mahas lovely home..very different and yummy burfi....using curd is really new to me.

Lasinichi Chutney (Garlicky Coconut chutney) by Kanchan of Kitchen Gossip...easy, delicious and flavourful chutney..I love the garlic flavour :)

Jigarthanda by Hema of Aromatic Cooking...super delicious and refreshing drink..looks yum.


Grab the below award guys :)

                          

Finally, Participation Award for all.

                                       

Congratulations to all the winners....:) . Please grab the awards guys. Once again, Thank you all for your constant support and encouragement guys.