Onion Tomato Curry

This is a simple curry that goes well with chapathis.

Serves 2

Ingredients:
1 Onion thinly sliced
3 Tomatoes chopped
2 Green Chillies
1 tsp Jeera
2 Tbsp Oil
Salt
1/2 tsp Chilli powder or Sambar powder as needed
1/4 tsp Turmeric powder
A pinch of hing
1 tsp Jaggery or Sugar
Coriander leaves to garnish

Method:
Heat oil in a pan.
Add jeera and green chillies.
When jeera crackles, add onion and fry till it turns golden brown.
Add tomatoes, salt, chilli powder/sambar powder, turmeric powder, hing and cook till tomatoes turn soft and oil starts to separate.
Add jaggery or sugar. Mix well and garnish with coriander leaves.
Serve hot with chapathis! 

Safari B'dy Cake

I made this Safari cake for one of our friend's son. He likes animals, so wanted to make it look like a cake with all his favorite animals in a jungle with a cool blue water fall. 

I made 3 layer cake, bottom beaing a round, the middle layer a oval cake and the top a round cake again, and made a groove from the top to look like a waterfall which ends to a pond. I decorated with the store bought animals. I wrote his name on a Nature Valley Honey Oats Bar to give it a look like a wooden board and bottom of the hill I made brown sugar sand. Spray colored with green and blue and the base was buttercream icing. I made the cake with box mixes of rainbow and vanilla cake mix and added chopped dates and mix of fruit cake mix.

Anush all ready for the party!

Our friends and everyone at the party liked it very much. I was very happy too.

Cauliflower/Gobi Paratha

This is day 4 of the blogging marathon. I chose to blog a stuffed paratha for today. When it comes to stuffed paratha, its aloo paratha that tops the list. Cauliflower is another versatile veggie which can be used according to one's taste. It absorbs the flavor very well. I find too many people get intimidated when to comes to making stuffed parathas. I think with some practise, its easy and you are guaranteed soft, delicious parathas.

You need

For the dough

• Wheat flour - 1.5 cups
• Salt - a pinch
• Gingerly oil/Nallenai - 2 tspn
• Warm water to make the dough

 For Filling

•  Blanched and grated cauliflower - 1 cup

 To grind

•  Coriander leaves - a handful
•  Ginger - 1 " wedge
•  Green chilly - 1 no
•  Cumin seeds -1 tspn
•  Red chilly powder -1/2 tspn
•  Salt - 1/2 tspn
•  Garam masala - 1 tspn. (I used kitchen  king)

 Method

Blanch the cauliflower in hot water with little turmeric and salt in it. Grate the flower. I used my veggie chopper to mince it.

Take all the ingredients under To grind in the mixer jar and pulse it till its a coarse powder. Mix the ground masala to the grated cauliflower. Leave it for 15 minutes for the flavors to blend in. Squeeze excess water after the resting time.

Divide the dough and the filling into five equal portions.

Take one portion of the dough. Roll into a small circle. While rolling keep the centre slightly thicker than the edges.

So when you keep the filling and gather the edges, that side will be slightly thicker too.

Keep the sealed side down and roll out the paratha dabbing with the flour to avoid sticking it to the board.

Heat a tawa and smear oil on it. Cook the parathas both side by flipping now and drizzle oil on the sides too.

Check out my Blogging Marathoners doing Group 3 BM#4 along with me

Diabetes Diet/Management: Kamalika, Smitha, Suma
Kid Friendly Recipes: Anusha, Cool Lassi(e)

Seven Days of Soup: Priya Suresh
Seven Days of Indian Bread: Jayasree, Pavani
Seven Days of Cakes:  Priya Vasu
Seven Days of Preserves: Gayathri Kumar, Vaishali
30 Minutes Meals: Priya Mahadevan, Srivalli