Celebrating the taste of vibrant Andhra!! India steeped in a rich cultural heritage, has its own treasure trove of culinary delights that has been carried from generations to generations. Such is the legacy of India's rich and varied vegetarian fare that is said that it could make Texan forget his steak. It would not be out of place to say that vegetarian cooking has come to say n take its rightful place in a corner of your hearts. HAPPY DINING!!!
Dear All!! Let me Thank you all for all that wonderful support and encouragement you showered on me.Even in this short span of 6-7 months your support was endless and helped me to win 2 wonderful cookbooks.Now due to my own personal reasons i may not be able to blog.I am in just in the verge of tears while typing the same bcoz Bay leaf gave me this new identity.The person next door may not me well but Sindhura/Bayleaf in the world of Food blogging is something special. I request you all please be redirected to my cousin's blog Aathidhyam I will be supporting Aathidhyam from the Back end.Hope this will cheer you all!! Thank you and Await your support to Aathidhyam and Chaitra!! Best wishes Sindhura
Hello friends!! I am back to aggressive blogging once again.Well i would like to tell you all that i wrote my exams very well and Thank you all for your wonderful support. I missed blogging very much and i thought that i can blog from april first week but house shifting, then net problems kept me away.When i am back i thought i will post one recipe today.I have tried 5-6 new dishes and i am going to post them soon. Coming to this recipe Chilla- Chilla is a variant of roti, with gram flour as base instead of wheat flour.Unlike a simple roti, there's a wide scope of creativity here with various additions of toppings. Its nice and i felt it is somewhat resembling to pesarattu. CHILLA WITH SPICY RAJASTHANI SAUCE
INGREDIENTS- Moong dal-200 gms Pepper powder-1 tbsp Red chilli powder-1 tbsp (as per taste) Coriander powder-1 tbsp Salt-to taste Oil-as required PROCEDURE- Wash and soak Moong dal overnight and then grind it into a fine paste.To this paste add all the above said ingredients and mix well.Add water if required (little).Heat griddle and to it add the batter and spread it in circular motion as thinly as possible. Moisten the edges with ghee/oil. Add desired toppings, and shallow fry on slow fire (sim) till golden brown and then serve hot. TOPPINGS-- Choose from below 1)GARDEN FRESH SURPRISE-- In a bowl add chopped onions, chopped tomatoes, chopped capsicum, chopped coriander leaves, green chillies, grated ginger, salt, red chilli powder, chat masala and lemon juice.Mix all these ingredients well and use it as a topping on chilla 2)CHEESE & CREAM BLAST-- In a bowl add grated cheese (Amul) and to it add chopped coriander, green chillies, grated ginger, chat masala, red chilli powder and mix. Spread as a topping on chilla 3) NUTTY SPECIAL-- In a bowl add finely chopped cashew nuts, raisins, pistachio and almonds.Mix well and apply as a topping. These toppings i have tried and tasted.You can use your own toppings also. SERVING TIP- Tastes best when served with tikha Rajasthani garlic chilli sauce I received one cute award from Hema of salt2taste.Thank you Hema!!
We’re finding that more and more people are interested in having an environmentally friendly kitchen.And it is easy to see why, using eco-friendly practices not only helps the environment, but it can also help save on energy costs and eliminate potential health hazards as well.But finding eco-friendly cookware sets can be a bit tricky, especially since most use aluminum, which can easily leach into food, especially in the ingredients being prepared are acidic.This can be worrisome, as studies have shown that large quantities of ingested aluminum can have detrimental effects on brain fuction and motor skills.
The popularity of nonstick surfaces hasn’t helped either, as most manufacturers have used Teflon, which contains PFOA, a chemical compound that many scientists believe is carcinogenic.Although the EPA hasn’t declared whether PFOA causes cancer or not, this information has made a number of consumers wary of buying nonstick pots and pans.This sorts of concerns have translated into a huge upswing in demand for eco-friendly non-toxic cookware.This was best seen last year, when HSN sold the entire 24,000 item inventory of Green Pan, a ceramic-based nonstick cookware collection, in just four hours.But while Green Pan isn’t currently available, we’ll take a look some other options that will help you eat healthy while reducing your carbon footprint.
The safest type of cookware out there is made of ceramic.Modern ceramic cookware is nontoxic, and it does not react to heat, so the materials will not leach into the food being cooked, and it has the added benefit of being dishwasher safe.The only problem is that ceramic cookware can sometimes be hard to find at your average cookware store.And if you are able to get your hands on a set, be forewarned that ceramic chips easily and isn’t as durable as other types of cookware if it isn’t handled properly.Glass cookware is also a safe option, but it has some of the same durability issues as ceramics and is poor at conducting heat, meaning that more energy will be consumed during the cooking process.
Among more common cookware materials, copper has shown itself to be the best at conducting heat, meaning shorter cooking times and less energy used.But it does have a couple of drawbacks; copper cookware sets can cost quite a bit, and they can also be time-consuming to clean and maintain over the years.Stainless steel has negligible leaching effects, and it is in fact is used as a coating on most copper cookware, but pots and pans comprised entirely of steel have shown themselves to be rather poor at conducting heat.
If you’re intent on a nonstick surface and want your cookware to be both durable and energy efficient, then you might want to consider anodized aluminum.Anodized aluminum is non-stick and non-toxic, is the most durable material out there, and it cuts down greatly on leaching, making it much safer than standard aluminum.If you are looking for the best combination of durability, energy efficiency, and health safety then anodized aluminum cookware is your best bet.
However, the fact remains that even with anodized aluminum some leaching occurs, even though the amount is minimal.Its manufacturers claim that the amount is negligible and won’t pose any health risks, even if it is used for years on end.But there are no long-term studies proving that cooking with anodized aluminum carries no health risks.So our recommendation is that if you feel worried about the effects of aluminum, it might be worth making the extra effort to find ceramic or glass-based cookware.
As you can see, there really isn’t an easy answer at the moment as to what types of cookware is best for the environment as well as your personal health.But the good news is that we should soon get a clearer idea on what materials are the best at protecting your environment while being energy-efficient at the same time.And we’re seeing a lot of manufacturers working hard to replicate the success of GreenPan by creating efficient materials without the presence of toxic chemicals and/or metals.It should only be a matter of time before we see a mass-produced cookware line that has this combination of technology and eco-awareness
Latest Update!! Bay Leaf won Recipe diary contest held by Naagu of Cooking and me and won this book. I thank all my readers for support and encouragement. Thank you all Best regards Sindhura
Dear all This is my last entry for this month.As u are all well aware that i am a student and this is March-Exam's month i may not be able to blog becoz of my Exams.Will be available after 1 st of April. Thank you This is my Last entry.These recipes are yet to be posted!!
KOVA PURI CHOCO DIPPED STRAWBERRIES
BREAD BUTTER PUDDING BOMBAY HALWA JAM CENTERED COOKIES BUTTER BUTTONS MACARONI FRITTATA FRENCH TOAST TOMATO RASAM Photo Courtesy By Srujan I am sending these photos to Magnificent Click contest hosted by Gayathri and Hema of Just Urs
LAYERS OF TASTE-LASAGNA I would like to say that as a family we are lunch vegetarians. With lasagna you can make it in the morning and bake it in the evening, or even the next day.Usually people think that lasagna can’t be used the next day. But that is a misconception.You can just pan-fry the next day…and it is delicious. You shouldn’t of course just throw it into the microwave.Many dishes are better the next day. In fact a famous saying goes that a goulash is best when burnt three times! I am just sharing this Yummy Recipe with you all!! Enjoy & do drop in with ur comments!! VEGETABLE LASAGNA- INGREDIENTS Onions-100gms (chopped) Garlic-30gms(chopped) Virgin Olive oil-generous amount Carrots-100gms(diced) Celery root-100gms(diced) Tomatoes-100gms (Fine diced) Brown mushrooms-100gms(fine diced)(optional) Tomato paste-Properly roasted Tomato sauce-150 ml FOR SEASONING- Thyme,salt n pepper ADD AFTERWARDS Zucchini-50gms cubes(deep fried) Egg plant-50gms cubes (deep fried) Cauliflower-50gms (small roses sauteed) Broccoli-50gms (small roses blanched) Leek cubes- 50 gms (sauteed) All things must be dry without any trace of water or oil.Mix all the above and keep it aside. FOR CREAM CHEESE SAUCE-As per requirement Make a cream cheese sauce with one egg, seasoned with lemon juice, garlic and basil PROCEDURE Slightly brush olive oil on a baking dish.Layer with un-cooked pasta sheets followed by thick layers of vegetable stew and thin layers of cream cheese sauce.Top with thin layer of cream cheese sauce and grated Parmesan cheese.Cover dish with aluminium foil. Bake for 50 minutes at 160 degrees C. Bake at 180 degrees C for the last five minutes.Take off aluminium foil and serve.
Well the above title perfectly suits Bread Mania Event.I am excited as well as nervous as this was my First event.So many Innovative and creative taste boosters rushed from Global bloggers and i was introduced to many Foodie enthusiasts and many new recipes also.These Yummy delights were not only tasty but cute and attractive too.The Bread became beautiful Bride in the hands of my participants.It gives me immense pleasure to post this round up. I appreciate all my dear Bloggers and Thank them all. I am very happy to receive Cookie book from Sharmi
I am back with another exciting yet creamy version with bread.Finishing my Final practical exam i was on my way back home.I was taken completely by the aroma from Iyengar bakery near my college.Simply stepped in and asked whether cake sponge was available with him?To my surprise he said yes.After taking quick nap i was up with these rolls.Its simple and easy to prepare. For me i loved the cream and couldn't resist myself from it. SWISS ROLLS INGREDIENTS- Vanilla cake sponge-1 sheet BUTTER CREAM- Whipped cream-500 gms Choco chips-1/2 cup Icing sugar-1/4 th cup PROCEDURE- Cut vanilla sponge into layers vertically.In a bowl add whipped cream,choco chips and icing sugar and mix.Apply this cream mixture to vanilla sponge and roll them.Care should be taken while rolling.Refrigerate these rolls for about 30 mins and serve. SERVING TIPS-Garnish with remaining cream into fun shapes on the rolls and serve.
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