200th Post with a Mutton Biryani

Well now this is the 200th post on Simply Spicy and quiet a delightful feel to reach this point. I have not been able to blog as frequently as before, because of certain constraints.
Now this is a kerala way of preparing mutton biryani, which has been a favourate in our household. Most of the preparation is done in pressure cooker and minimal oil/ ghee is used, so you don't get that heavy feel after having biryani. For the biryani, equal quantity of meat and rice has to be used...ie for 1 kilo meat, 1 kilo rice. This will give good results.

Ingredients

500 grams - Mutton with bones
2 cup - Basmati Rice
2 cups - Water
3 big - onions, chopped finely, lengthwise
1 - Lemon, extract juice
1 - Big tomato, chopped
1/2 bunch - Coriander leaves,chopped
1/2 bunch - Mint leaves , chopped
1 - Bay leaf
1 /2 tsp - Turmeric powder
5 tbsp - Ghee
Salt to taste

Grind to a fine paste

5 big - Green chili
1'' piece - Ginger
1 whole clove - Garlic
1 cup - Medium sour yogurt

Make a fine powder of

3 small pieces - Cinnamon
4 - Cloves
1 tsp - Fennel seed
1 tsp - Poppy seed / Khus-khus
1/2 of a - Javitri
1 tsp - Coriander powder
1 tsp - Black pepper powder

Method

1 ) Wash basmati rice well and soak for 10 minutes. Drain out the water well and let the rice dry out completely.

2 ) To marinate mutton - Mix, finely ground ingredients with powdered ingredients. Add salt to taste and apply this marinade to the mutton pieces. Marinate for 1/2 hour.

3 ) Heat 2 tbsp ghee in a pressure cooker, add onions and fry till onion is translucent. Then transfer marinated mutton to the pressure cooker. Add tomato, close the cooker. After the first whistle, lower the flame to simmer and pressure cook for 20 minutes. Cool and then open the cooker.

4 ) Meanwhile in another big wide pan, heat 3 tbsp ghee on low heat. Add bay leaf, basmati rice and fry the rice lightly for 5 minutes. Add turmeric powder, coriander leaves, mint leaves, salt to taste and fry for a minute.

5 ) Along side bring 2 cups water to a boil, in another utensil. With care pour water into the fried rice and cook till rice is partially cooked. Now add the cooked mutton along with the gravy, lemon juice, stir and mix in. Now cover with a tight lid and cook on simmer for 5 minutes. Switch off the stove and open the lid after 15 minutes.

Serve along with raita (made with yogurt mixed with small onions, green chili, tomato and salt), pappad and coriander chutney.

Boondi Raita

Boondi raita is quick to make with ready made boondi. This raita will be a nice side dish along with pulao's.

Ingredients

2 cups - Yogurt
2 handful - Boondi
1 tsp - Sugar
1/2 tsp - Dry mint leaves
1 tbsp - Coriander leaves
1/2 tsp - Roasted jeera powder
A pinch of - Garam masala powder
A pinch of - Black pepper powder
A pinch of - Red chili powder
A pinch of - Black rock salt powder
Salt to taste

Method

1 ) Beat yogurt and sugar well. Then add boondi, mint and coriander leaves, mix well with yogurt. Sprinkle jeera powder, garam masala, black pepper, red chili, black salt and mix in. Taste to check if you need additional salt. Add little salt as to taste if needed.

Serve chilled as a side dish.

Note - 1 ) You can soak boondi in warm water for 2 minutes and squeeze out the water and then use to make raita. This way you can squeeze excess oil out.

2 ) Serve raita chilled after 2 hours, if you like boondi very soft.

Potato Methi Poori

A twist from the plain poori.Combining Potato-methi gives flavor and taste to this poori.

Ingredients

1 cup - All purpose flour / Maida Or Wheat flour
1 big - Potato, boiled & mashed
1 tbsp - Dry kastoori methi leaves
Salt to taste

Method

1 ) In a mixing bowl, add maida, kastoori methi leaves, boiled potato and salt to taste. Mix and combine the ingredients well. Knead well to make a dough. If needed sprinkle some water, which most properly will not be necessary.

2 ) Make small key lime size dough balls out of the dough. With a rolling pin, roll out the dough to make circular shape. Dust some flour, to help roll the dough.

3 ) Add enough oil to a kadai or wok. Heat oil on medium heat. To test if the oil is hot enough to fry the poori's, take a small dough piece, drop into the hot oil. If the dough fries and comes up immediately, then the oil is ready to fry the pooris. With care, add one rolled out dough at a time and make pooris. Flip and fry on both sides. Poori will fluff up when the oil is at the right temperature. Mostly medium heat will work fine.

4 ) Drain poori out of the oil and transfer to a plate with paper towel.

Serve with chana masala or curry of your choice.

Chicken Cutlet

A cutlet with chicken, with cooked chicken meat, potato and spices makes a nice snack or can be placed in between bread slices or buns to have as a sandwich or burger.

Ingredients

2 medium - Chicken breast pieces, cut to small piece
1/2 tsp - turmeric powder
1/2 tsp - Black pepper powder
1 big - Potato, quartered
Salt to taste

Seasonings

1 small - Onion, chopped finely
2 to 4 - Green chili, chopped finely
1 tbsp - Grated ginger
1 tbsp - Grated garlic
1/2 cup - Coriander leaves, chopped finely
2 tsp - Coriander powder
1 tsp - Garam masala powder

For Coating

1/2 cup - Bread crumbs
1 big - Egg

Method

1 ) Cook chicken in little water, along with potato, turmeric powder, pepper powder and salt to taste in pressure cooker for 3 to 4 whistles. Turn the cooker off and cool. Take out the chicken pieces and shred/ mince in a blender in small batches. Transfer to a bowl. Take out the potato pieces and mash it up and mix with shredded chicken.

2 ) Heat oil in a pan, add ginger and garlic, fry for till lightly browned, then add onion, green chili, fry till onion is lightly browned. Add coriander powder, garam masala powder, mix and fry. Then add coriander leaves and fry for few seconds. Transfer to the chicken bowl. Mix and combine well. Adjust salt to taste.

3 ) Make small oval shaped chicken patties out of the chicken mixture. Beat egg and set aside. Spread bread crumbs in a plate, set aside. Now dip each pattie in egg and then roll in bread crumbs.

4 ) Heat a non stick pan with oil to shallow fry the patties. Place patties in the oil and fry on both sides to deep brown color. Drain out of the oil and transfer to a plate.

Serve hot as a snack or place between bread /bun and have as a sandwich / burger.

Strawberry Raita

Raita with strawberries is lightly tart from the strawberries and spiced with a dash of spices brings out a flavorful raita.

Ingredients

1/2 cup - Strawberries, chopped to small pieces
1 cup - Chilled yogurt
1 to 2 tsp - Sugar
Dash of - Black rock salt
Dash of - Red chili powder
1/4 tsp - Roasted jeera powder
Salt to taste

Method

1 ) Beat yogurt with sugar and little salt to taste. If the yogurt is too sour, add more sugar otherwise less.

2 ) Mix strawberry with yogurt. Sprinkle, black rock salt, red chili powder, roasted jeera powder. Mix in and serve.


Serve fresh.

Paneer in Rich Cashew & Almond Sauce

A north Indian preparation of paneer, that is cooked in a rich sauce made with cashew and almonds and called shahi paneer or Butter paneer . This dish will compliment well with naan, roti or basmati rice.

Ingredients

14 oz / 400 gram Packet - Paneer, cut into cubes
1 small - Onion, cut thin, lengthwise
4 medium - Tomatoes, chopped
2 to 3 - Green chili, chopped
6 big flakes - Garlic, chopped
1 '' pieces - Ginger, chopped
1/2 cup - Cashew & almonds ( mix of both making 1/2 cup)
1 tbsp - Whipping cream

Seasoning

1 tsp - Cumin/jeera seeds
2 to 3 tsp - Coriander powder
1/2 to 1 tsp - Red chili powder
1/2 tsp - Turmeric powder
2 tsp - Garam masala powder
1 to 2 tsp - Shan Vegetable curry mix Or MDH kitchen king

Garnishing

1/2 cup - Coriander leaves

Method

1 ) In a pan, add enough oil to fry paneer. Set aside 2 cubes to use later. Place rest of paneer cubes in hot oil and fry on all sides lightly to golden color. Drain and set aside.Grate the 2 paneer cubes.

2 ) To the same oil add onion and fry till onion is lightly browned. Then add green chili, ginger, garlic, cashew and almonds. Continue frying for 2 minutes. Then add tomato, sprinkle little salt and cook till tomato is well cooked. Take off the stove and cool. Transfer into a blender and grind to a smooth paste along with whipping cream. Add little water if needed to grind.

3 ) Transfer the paste to a pan, add enough water to make a semi- thick gravy. Bring to a boil, add fried paneer pieces, grated paneer, salt to taste and simmer.

4 ) Meanwhile in another pan, heat some oil, add jeera, fry for few seconds, then add coriander, red chili, turmeric, garam masala powder, shan vegetable curry mix or MDH kitchen king and fry in the oil for few seconds. Add coriander leaves and fry lightly. Pour this seasoning into the pan with paneer, stir and mix well. Close with a lid, simmer and cook for 3 to 4 minutes. Turn off the stove and serve.


Serve with roti or naan.

Bhel Puri & Inspiration Award

Bhel puri is a mixture of different savory ingredients, put together and then tart tamarind date chutney, green cilantro-mint chutney is drizzled on this mixture and served fresh. I have used ready to use haldiram's bhelpuri pack to make this snack, rather than buying all the ingredients separately. In addition to the ingredients in the packet, other fresh ingredients are put in.

Ingredients

One 200 gram packet - Haldiram's bhel puri
1/2 cup - Beaten rice
1/2 cup - Besan boondi / Masala boondi
1/2 cup - Aloo bhujia
1/2 cup - Red onion, chopped small
1 medium size - Tomato, chopped small
1/2 of a - Cucumber, chopped small
1 big - Potato, boiled and cubed
1/2 cup - Coriander leaves, chopped
1 to 2 tsp - Chaat masala powder
1/4 tsp - Garam masala powder
1 tsp - Lemon juice Salt to taste

Chutney's

Tamarind date chutney
Green chutney

Method

1 ) Lightly roast beaten rice in a pan and let it cool. Into a big mixing bowl, add haldiram's bhel puri. The packet has a masala packet, out of which you can make chutney. And also a sev packet. Empty the sev into the bowl. Then add roasted beaten rice, boondi, aloo bhujia, onion, tomato, boiled potato, cucumber, coriander leaves and lemon juice.

2 ) Sprinkle chaat masala powder, garam masala, salt to taste, toss and mix all the ingredients together. Now when ready to serve, add tamarind chutney, green chutney, the chutney that came in the packet, as to one's taste.

Serve and have it fresh.

I have received an 'Inspiration award ' from Jamie. Inspiration Award has been coined in by Jamie of ' Flavor Pantry', who has been inspired by other blogger's for their recipes, pictures and wonderful posts. Thank you so much Jamie :D

About this award...

" This is given to bloggers whose stories and recipes inspire us.Whether it’s to eat healthier, dive back into our past to conjure up something we ate as children, or just make the light bulbs in our brains go on with a new idea for a recipe."

As recipients of this award, please share with us what inspires you and then pass on the Inspiration Award to 4 other deserving bloggers. Please let them know what the award means and what to do with it.

I am inspired by...

1 ) By good chefs, who have magic in their hands and create so beautiful and delicious food.

2 ) Inspired by my mother's cooking, which now i realize is the best, served with love :D

3 ) As a teenager i would try my hand at cooking, which was appreciated by my family, which really inspired me to try more.

I would like to pass this award on to -

Kalai of - Samaithu paarkalaam

Madhavi of - Recipes From My Favorite Place - Kitchen

Sagari of - Indian Cooking

Cham of - Spice - Club

Please accept this award and congrats to you ladies :)

Mixed Vegetable Pulao

Basmati rice cooked with mixed vegetables and spices to make an aromatic pulao.

Ingredients

1 cup - Basmati rice, wash and drain
3/4 cup - Fresh peas
1/4 cup - Carrots, chopped to small pieces
1/4 cup - Beans, chopped to small pieces
2 small sticks - Cinnamon
4 - Cloves
2 - Black cardamom
2 - Bay leaves
1 tsp - Ginger paste
1 tsp - Garlic paste
1 medium - Onion, sliced
1 tsp - Cumin seeds
2 cups - Water
Salt to taste

Method

1 ) Heat ghee or oil in a deep pan. Add cinnamon, cloves, cardamom, bay leaves, cumin seeds and fry for few seconds. Add garlic - ginger paste, then add onion and fry till onion is lightly browned.

2 ) Add mixed vegetables and fry for 2-3 minutes. Add rice and fry for a minute. Meanwhile, bring water to a boil. Pour this water slowly into the rice pan. Lower the heat to low when pouring the water. Stir in, add salt to taste. Close with a heavy lid and bring to a boil on medium heat. Once it come to a boil, lower the heat and cook till all the water is used up. Switch off the stove and let the rice cook further in it's steam. When pan has cooled down , open the lid and stir in.

Serve into a serving platter and decorate with coriander leaves.

Strawberry Smoothie

Stores were stocked with fresh red Strawberries and i was so drawn to them. Got home to make a smoothie out of it.

Ingredients

2 cups - Strawberry, washed & chopped
1 cup - Chilled milk
1/2 cup - Medium sour yogurt
1/2 cup or more as to taste - Sugar
Few ice cubes

Method

1 ) To a blender add strawberry and grind to a smooth paste. Add sugar, ice and run to crush the ice. Then add milk and yogurt , blend to make a smooth, smoothie.

Enjoy the smoothie.

I have received a few more awards .













Good Chat blog award from Purnima. Thank you Purnima for this award and for the beautiful chats we have had.

Madhavi has presented me with a "Nice matters award" and Kalai has presented me with " rockin girl blogger" award. Thanks to both of you. I am thrilled to yet again receive these two awards.

Chana Dal Pulao

Simple in its taste, yet flavorful with the spices and chana dal, this pulao is easy to put together.

Ingredients

1 cup - Basmati rice, washed & drained
1/2 cup - Chana dal
1/2 tsp - Cumin seed /Jeera
4 - Cloves
2 small sticks - Cinnamon
2 - Black Cardamom
2 - Bay leaves
2 and 2/3 cups - Water
Ghee or Oil
Salt to taste

Method

1 ) Soak chana dal for at least 2 hours. Drain off the water and set aside.

2 ) Heat ghee or oil in a deep pan, add Cinnamon, cardamom, cloves, bay leaves, cumin and fry for few seconds. Then add chana dal and fry for 3 to 5 minutes on medium heat. Add rice and fry for 2 minutes.

3 ) Meanwhile in another pan, heat 2 and 2/3 cup water and bring to a boil. Pour this water into the rice pan, lowering the heat. Add salt to taste and stir in. Close with a heavy lid and bring to a boil and then lower the heat to low heat. Cook till the rice and dal is cooked and all the water is used up. Switch off the stove and don't open the lid yet. Let rice cook in the steam for a little more while. After 5 minutes or so, open the lid and stir the cooked rice.

Serve rice along with a veg or non vegetarian curry, yogurt and pappad.

Mixed Dal with Spinach

Mixed dal/ lentil used here is masoor dal and moong dal. Both the dals have their distinct flavor and taste. Combining both dals and adding spinach to it, makes it even more healthy dish to have.

Ingredients

1/2 cup - Masoor dal
1/2 cup - Moong dal
1 big bunch - Spinach, washed & chopped
4 to 6 - Green chili, slit in center
1/2 tsp - Turmeric powder
3 to 4 big - Garlic, chopped
1 tbsp - Ghee
Salt to taste

Seasoning

1 tsp - Mustard seeds
1/4 tsp - Jeera
A dash of - Hing powder
2 - Dry whole red chili, split into two
3 to 4 big - Shallots, chopped
2 to 3 sprigs - Curry leaves

Method

1 ) Wash both dals. Heat 4 to 5 cups of water in a pan, add dal, turmeric powder, garlic, green chili, ghee and bring to a boil. When dal is 1/4 th cooked add spinach, salt to taste, simmer and further cook till dal and spinach is fully cooked, covered partially with a lid.

2 ) In another pan for seasoning, heat some ghee or oil on medium heat. Add mustard and pop it, then add jeera, hing, chili, shallot, curry leaves and fry till shallot is browned lightly. Pour this seasoning on the dal, stir and mix.


Serve hot with basmati rice, pappad and curds / yogurt.

Note - You can add one tomato, for sourness and a slight different taste.

Award & Top 10 Picture Meme

Yet again i have received a " you make my day award " from Kalai of " Samaithu paarkalaam " and from Easycrafts of " Simple Indian Food- An Easy Cooking Blog ". Thank you both for this award. Both of you have always made my day, when i get to read the lovely comments on most of my posts. Thank you for those encouraging words.
I want to pass on this award to all my readers and so much more to those who take a moment to say something in the comment section. It may be a few words, but it does really make my day and bring a smile to my face :D

I was also tagged to do the Top 10 picture MEME by Sashree of " A warm welcome to all the foodies ". Thanks sashree for this tag. So to list a few, here are some. Few among them have been tried and liked by some of the readers for which i got feedbacks.

1 ) Almond Macaroons - Amaretti Cookies

2 ) Eggless Banana Cake with Raisins, Dates & Nuts


3 ) Butter Cookies


4 ) Ela Ada - Steamed Sweet Dumpling


5 ) Egg Pakoda


6 ) Potato Bonda


7 ) Shammi Kababs / Kheema Kababs

8 ) Aloo Paratha


9 ) Ras Malai


10 ) Potato Ishtoo / Stew

Hope you all like this post and do let me know your thoughts...

Chutney - With Coconut or Yam

Chutneys are of different varieties, freshly made crushing or grinding together ingredients and seasoned or otherwise that goes along side with dosa, idli or rice. Here are two chutney's with same recipe but the main ingredient is different. One is a coconut chutney and the other yam chutney.

Ingredients

1 cup - Freshly grated coconut
4 - Whole dry red chili
1 tbsp - Urad dal
1/2 tsp - Jeera
1 flake - Garlic
A small marble size - Tamarind, seedless
Salt to taste

Seasoning

1/2 tsp - Mustard seeds
1/4 tsp - Jeera
1 sprig - Curry leave
A pinch of - Hing powder (optional )

Method

1 ) Heat little oil in a pan, fry red chili and take it off the oil. Then add to the oil urad dal and fry in oil till urad dal's color changes to a golden brown. Take it off the oil and set aside with red chili.

2 ) To a blender /grinder add grated coconut, fried red chili, urad dal, jeera, tamarind, garlic and salt to taste. Adding water, just enough to make the blender run, grind to a smooth paste. Transfer to a bowl.

3 ) Heat little oil in a pan, add mustard and pop it. Then add jeera, curry leaves and hing. Fry for few seconds. Pour this seasoning on the ground chutney and mix in.

To make Yam Chutney - Follow the same recipe as above. Replace coconut with one cup grated yam to make yam chutney and season as above.

Serve with dosa or rice.

Spinach / Palak Raita

Raita's are condiments, yogurt based with veggies and seasoned with spices. Here for this spinach raita, i have used baby spinach and tossed in some nuts , raisins and seasoned it with spices. You should make this raita, way ahead of serving time and keep it refrigerated for atleast 2 to 3 hours before serving.

Ingredients

1 cup - Spinach, cut into thin strips
2 cups - Rich, creamy thick and slightly sour yogurt
2 tbsp - Coriander leaves, chopped finely
1 tbsp - Almonds, coarsely chopped
1 tbsp - Cashew nuts, coarsely chopped
1 to 2 tbsp - Golden raisins

Masala powders

A dash of - Roasted jeera powder
A dash of - Red chili powder
A pinch of - Coriander powder
Salt to taste

Seasoning

1/2 tsp - Mustard seeds
1/4 tsp - Jeera /Cumin seeds
1/2 tsp - Urad dal
1/2 tsp - Chana dal
1 sprig - Curry leaves
Oil or Ghee

Method

1 ) Beat yogurt well, add spinach, coriander leaves, almond, cashew, raisins and salt to taste. Mix in well, place in refrigerator for at least 2 to 3 hours. Take the raita out to season, after 2-3 hours. Sprinkle the masala powders, one by one, on top of the raita and mix in.

2 ) Heat oil in a pan, add mustard and pop it. Then add jeera, urad dal, chana dal and curry leaves. Fry for few seconds and pour this seasoning on the raita. Mix in well and serve.

Serve cold as a side dish with paratha's or pulao's.

Adai

Adai, prepared with a batter made with rice and different lentils / dals into a savoury pancake. This is nutritious and protein rich. More like a dosa, but has mixed dals in making the batter and doesn't need fermenting to make adai.

Ingredients

1 cup - Raw rice
1/2 cup - Urad dal
1/2 cup - Toor dal
1/2 cup - Chana dal
1/2 cup - Moong dal
2 to 3 - Green chili
4 - Whole dry red chili
1'' piece - Ginger
3 big flakes - Garlic
2 sprigs - Curry leaves
Salt to taste

Method

1 ) Wash, soak rice and dal for 6 hours or overnight. Grind in little batches, rice, dal along with green chili, red chili, ginger, garlic and curry leaves with little water. Batter can be slightly coarse. Add salt to taste and mix in the batter.

2 ) Heat a tawa, slightly smear with oil, wipe off excess oil. When the tawa is hot , pour one ladle full of the batter and spread in circular motion with the ladle, to give a round shape. Drizzle oil on top and sides of the adai. When the bottom of the adai is set and golden in color, flip it to the other side and cook till both sides are evenly cooked. Take it off the tawa and transfer to a plate.Use up rest of the batter to make more adai. If you have excess batter, store in fridge.

Serve with chutney or chutney powder.

Dal Makhani Cooked In Slow cooker

Dal makani is prepared with whole black urad dal and red kidney beans (rajma). This is a delicacy in punjab which is rich in proteins and fiber. Traditionally dal is slow cooked for hours together to get a creamier texture. Cream /malai gives a rich taste to this dal. Since cooking dal for a long duration gives good flavor and taste, i have cooked dal in slow cooker/crockpot. Cooking duration in slow cooker is for 7 hours and by the end of which you will get a creamy dal makhani. Dal will taste even better the next day.

Ingredients

1.5 cup - Whole black urad dal, washed well

1/2 cup - Kidney beans / Rajma, washed well

4 tbsp - Ghee

3 to 4 tbsp - Heavy Cream /Malai

8 cups - Water

Salt to taste

Grind to coarse paste

7 to 8 - Green chili

2'' piece - Ginger

1 - Whole garlic pod ( about 8 to 10 flakes )

Seasoning

1 tsp - Jeera

1/2 tsp - Turmeric powder

1/4 to 1/2 tsp - Hing powder

1 tsp - Garam masala powder

1/2 tsp - Red chili powder

1 tsp - Shan dal masala powder

1/2 cup - Green onion, chopped

3 to 4 - Tomato, coarsely ground

Garnishing

2 tbsp - Coriander leaves, chopped

1 tsp - Ginger, julienne

1 tbsp - Cream

Method

1 ) Since this is a slow cooker recipe, you have to use more water to cook dal, which will reduce as dal gets cooked. To a crockpot add 8 cups of water, then 1 tbsp ghee, coarsely ground paste, black urad dal and rajma. Set the temperature to high and cook for 45 minutes on high setting. Open the lid and give a quick stir, to loosen any dal stuck to the bottom.

2 ) Lower the temperature to low and cook for 6 hours. Prepare the seasoning to add to the dal.Heat a pan, add 3 tbsp ghee, then add jeera, turmeric powder, hing, red chili powder, garam masala powder, shaan dal masala powder and fry for a few seconds on low heat. Then add onion and fry for a minute, then add tomato, cook till tomato is well cooked and oil separates.

3 ) Since you should not add cold ingredients to hot cooked ingredients in crock pot, add 3 to 4 tbsp heavy cream to the seasoning and warm it up. Then pour this seasoning to the dal, that has been cooking for 6 hours. Add salt to taste, stir and mix in. Close the lid and cook for one more hour. Let all the spices blend in with the dal.

4 ) After 7 hours of cooking in slow cooker the dal will be all creamy and thick. Now you can transfer the dal to a serving dish and garnish with coriander leaves, ginger julienne and heavy cream.

Serve hot with butter naan or basmati rice.

A Yummy Award !

My blog have been bestowed with an award and this time it's an yummy blog award by Kalai of 'Samaithu paarkalaam' and also by Jamie of 'Flavor Pantry'. Thanks to both of you for considering my blog worthy of this award.

Roopa of Kitchen Treats who started this yummy blog award said that the "Yummy Blog Award is the award given to the blog with the most yummy recipes/photos”.

As for the rules for this award -

Upon receiving this award, the person who receives the award should display the "Yummy Blog !" logo on their blog and also the meaning of the award which is "Yummy blog award is the award given to the blog with most yummy recipes/photos". The receiver should also quote their favorite yummy-licious :) dessert(s) that they have ever prepared/eaten. Don’t restrict yourself to any dessert, chocolate bars also welcome. Also the receiver should pass on the award to four other blogger whose blog they find "yummy" and let them know about the rules.

I really don't have a sweet tooth, but at time enjoy something sweet. Since i have to tell you all about the yummiest desserts that I have prepared or tasted, here are few i enjoy at times.

Black forest cake
Plum cake
Jelebi, the yellow one you get in kerala
Payasams, mostly ones made with jaggery

Passing on this award to four yummy food blogger, who blogs so very yummy recipes with captivating pictures.

Shn of Mishmash

Happy Cook of 'My Kitchen Treasures'

Padmaja of 'Spicyandhra'

Nags of 'For The Cook In Me'


Congratulations to each one of you !

Potato Upperi

A simple preparation with potato, which is easy to prepare and will be a good side dish with roti or rice.

Ingredients

3 big - Potatoes, cut to small pieces

Salt to taste

Seasoning

1 tsp - Mustard seeds

2 - Dry whole red chili, split into two

2 sprigs - Curry leaves

1/2 tsp - Turmeric powder

4 big - Shallots, chopped

4 - Green chili, chopped

Coconut oil

Method

1 ) Use a non-stick pan. Heat coconut oil, add mustard seeds and pop it. Then add curry leaves, red chili, turmeric powder and fry for few seconds. Then add green chili, onion and fry lightly. Sprinkle some salt ,this will make the onion brown faster. But for this recipe you don't have to fry the onion till it turns brown.

2 ) Add the potato pieces, stir, mix and fry for a few seconds. Now lower the heat to a low setting. Close with a tight lid and cook. Open the lid only to give a quick stir to the pieces so that it does not stick to the pan. If needed sprinkle little water and cook till the potatoes are fully cooked in its steam.

Serve hot as a side dish with roti.