Raagi Dosa and A bunch of Awards

First the Awards::










Got all these awards from my dear friend Ankita . Thank you, sweetie!

I would like to pass this to

Priya

Suja

Reshmi

Divya

Sravs

Rekha

Kalpana

Jeyashri

Deepa


And now for the 7 facts::


Love to travel long with my family.

Love to play with my son.

Garden my lawn with lots of flower plants.

I have lot n lots of patience to handle my son and my hubby.

Love to go to movies, but my hubby accompanies only if he likes those movies.

I just love spicy food, which is not allowed in my house.

My hubby just loves me so much...but won't stop taunting me always :(



Please collect these awards and pass on the love....

Rules to claim and share these awards:

• Thank and Link the blogger who has given you the award.
• Copy and paste the Logos in your blog.
• Pass these on to 15 other Great Blogger friends
• Comment on the most recent post and let the nominated blogger know of the award.

Raagi Dosa:



Raagi Flour - 1 cup

Dosa Batter - 1 bowl

Salt - 1 pinch

Ghee - 1 tsp


Mix the raagi flour with the dosa batter with a pinch of salt and little water. Mix thoroughly. Heat the pan, grease a little with ghee, pour this batter in mini round pan cake size. Roast both sides and serve with chutney.

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Litchi Cookies

Chocolate chunks - 3/4 pieces

All purpose flour - 1 cup

Baking powder - 1 tsp

Egg -1 no

Caster sugar - 1/2 cup

Oil - 2 tsp

Vanilla essence - few drops

Icing sugar - 2 tsp

Litchi juice - 1 tsp

Chocolate buttons - for dressing.








Melt the chocolate chunks with few drops of water, leave to cool. Shift the flour and baking powder together. Keep aside. In a bowl, beat the egg, sugar, oil and vanilla essence together. Add the melted chocolate and blend well. Now gradually add the flour to it, shift well, cover the bowl and leave to chill for at least 3 hours. Grease the convection plate with ghee.







Pre heat the oven@250 degree. shape the dough to your favorite shapes and place it on the plate. Now bake it @220 degree for 15 mins. Now let it cool till crispy. Now in a bowl, add the icing sugar and 1 tsp of litchi juice, mix well and spread it on each cookies and let it set for sometime. Serve.

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Simple Lemon Rice

Raw Rice (or) Basmati rice - 2 cups

Turmeric powder - 1 tsp

Salt to taste

Mustard seeds - 1/2 tsp

Chana dal - 1 tsp

Orid dal - 1 tsp

Curry leaves

Cashew nuts - 2 tsp

Red Chillies - 2 nos


Pressure cook the rice with little salt, water and turmeric powder till well cooked. Keep aside. Heat oil in pan, add mustard seeds, orid dal, chana dal, red chillies, curry leaves. After spluttering and when the dal turns brown, add the cashew nuts and fry till it turns little brown, Now add this to the rice mixture and blend well. Serve hot.

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Chocolate Mousse

Chocolate Chunks - 4/5 pieces

Brandy - 3 tsp

Eggs - 3 nos (separated)

Butter - 2 tsp

Caster sugar - 6 tsp

Cashew nuts - for dressing







Melt the chocolate chunks with little water in a pan. Add Caster sugar and butter to it and melt together. Remove from heat and add brandy to it. Let it cool for sometime. Add the egg yolks and beat until smooth. In a separate bowl, add the egg whites and beat until it becomes fluffy. Now add this egg whites in the mousse mixture. Pour this in a serving glass and refrigerate for at least 4 hours. Dress it with cashew nuts before serving.

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Ada Pradhaman

Rice Ada - 2 cups

Jaggery - 1 kg (grated)

Coconut - 2 nos (grated)

Sabudhana - 100 gms

Raisins - 1/2 cup

Cashew nut - 1/2 cup

Ghee - 1/2 cup

Cardamom powder - 1/2 tsp

Sugar - 4 tsp




Boil water in a large vessel, put the rice ada and immediately take it out of stove, close it with a lid. Keep aside. After 45 minutes, take the ada and wash it thoroughly in cold water till it becomes soft. Heat a large heavy based pan, put the ghee, jaggery and keep stirring till it dissolves completely, now put the ada and keep stirring. Stir till the mixture becomes very thick.

Grind the grated coconut with little water, drain and take the first milk, now again pour little water in the left over coconut and blend well. Drain again to get the second milk. Do the same for third milk. Keep the three separately.

Now pour the third milk and keep stirring, Let it boil for sometime, add sabhudhana to it, now pour the second milk and keep stirring, let it boil for 20 minutes. Now pour the first milk, sugar and off the stove immediately before boiling.

Fry the raisins and cashew in ghee in a separate pan till it becomes brown and raisins puffs up. Put this in the payasam, At last put the cardamom powder to it and stir once. Serve hot.

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Choco Butterfly Muffins, Celebrating World Cup

This is indeed the most happiest moment for all Indians, We won the World cup after a long 28 years gap. Hats off to all the players, esp Dhoni. This moment is going to be in all our hearts for the rest of our lives. Love it.

Just a small celebration from my part to all you fans!

Castor Sugar - 1 cup

All purpose flour - 2 cups

Baking soda - 2 tsp

Eggs - 2 nos

Cocoa powder - 1 tsp

Chocolate chunks - 3-4 pieces






For Icing ::

Icing Sugar - 1 cup

Butter - 3 tsp

White chocolate chunks - 2/3 pieces (melted)


For dusting::

Icing sugar



Preheat the oven @ 250 degree. Grease the muffin tray with butter. Keep aside. Put the sugar, flour, soda, cocoa powder in a large bowl and shift well. Melt the chocolate chunks, add the well beaten eggs to it and whisk well. Add this egg mixture to the flour mixture and mix well. Pour the batter to the greased muffin tray and bake it @ 220 degree for 10-11 minutes or till fully baked. Let it cool.

To make the icing::

Put the butter in a bowl and beat it till fluffy. Now add the melted white chocolate to the butter, add icing sugar and blend it hard in a food processor till it becomes a thick icing paste.

When the muffins are cold, take one muffin, cut it sliced, take one slice and cut it in the center to make two semi circle halves.

Put the icing on each muffin, place the two semi circle muffins on the icing to make it appear as butterfly wings, Dust it with icing sugar. Serve yum.

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