the brown eyed bookie ,

LGSS - "TOMATO" EVENT ROUND UP

This Event ended on 5th of december and I apologize for posting the round up very late. I thank all the participants for making this guest event a great success with 15 different tomato recipes...and I have attaached few of my tomato recipe at the bottom too.....

Lets go to the recipes....

1. Shobha of "Food Mazaa" shared Butter Paneer recipe.

2. Pranati of "Delicious Recipes from Pranati's Kitchen" has shared three recipes Tomato Paratha, Tomato KATTA and Tomato Rice.

3. Vatsala of "Show and Tell" has shared Stuffed Tomato Salad recipe.

4. Archana of "Achusmenu" has shared Tomato Puri recipe.

5. Hema of "Hema's Blog" has shared two recipes Tomato Chapati and Tomato Bread.

6. Manali of "Cravings" has shared Green Tomato Chutney recipe.

7. Sumedha of "Sumee's Culinary Bites" has shared Tomato Basil Ravioli sauce recipe.

8. Priya of "Priya's Easy N Tasty Recipes" has shared three recipes Eggplant Tomato Sambar, Soya Chickpeas Dumplings & Tomato Pulav and Broccoli, Soyachunks & Tomato Rice.

9. Rudra of "Mom's Corner" has shared Tomato Jaipuri recipe.

10. Sangee of "Spicy Treats" has shared Tomato Masala Stuffed Paniyaram recipe.

Thanks again to all of you for sending these yummy and unique recipes....

Sweet Melange For A Merry Christmas -Fruit And Nut Laddoos

SWEET MELANGE FOR A MERRY CHRISTMAS

FRUIT AND NUT LADDOOS

INGREDIENTS

Pitted dates - 2 cups

Raisins - 1/2 cup

Almonds - 1/2 cup

Cashew nuts - 1/2 cup

Diamond sugar - 2 tbsps

Cloves - 1 tbsp

Honey - 2 tbsp

METHOD

1. Dry roast cloves,almonds and cashew nuts until you get a pleasant aroma.

2. Shred dates into small pieces.

3. Chop the roasted nuts coarsely using a blender.

4. Add the dates and raisins to the blender and give it one more swish.

5. Remove the fruit and nut mixture on to a plate and add diamond sugar.

6. Mix in honey and knead the mixture until it becomes a sticky mass.

7. Grease your palms, scoop out small portions from the mass and shape them into plum sized mini laddoos.

Watch out while making these laddoos or else the delicious Fruit And Nut Laddoos will disappear even before the process of making is completed!

Shrimp, Mushroom and Potato Biriyani

I wanted to make food for one of my friend and told her that I would get a shrimp recipe. When I looked into the freezer for shrimp, I didn't have enough to make a curry. So I kept thinking, then I thought instead of making rice and curry, why not make shrimp biriyani, but still the shrimp will not be enough, so I started to check the fridge to add any veggies. I had mushrooms and potatoes. Ok, as these combo will work well, I made biriyani...omg! it was awesome....nice try! :)

Ingredients:
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1 pkg Shan's Bombay Biriyani Masala
1 lb Shrimp - peeled, deveined and cleaned
2 small Potatoes ( I used red skin potatoes with skin)
1 box Mini Bella Mushrooms (chopped or sliced)
1 large Onion, sliced
2-3 Green Chilies
2 Tomatoes
1 tbsp Ginger-Garlic paste
1 cup Yogurt
1 cup Mint leaves (chopped)
1 cup Cilantro leaves (chopped)
1 cup fried Onions (got it from store)
1 juice of Lemon/Lime
Salt as needed
1 tbsp Ghee (Clarified Butter)
1 1/2 tsp Oil
4 cups Rice
2 1/2 cups Water for cooking rice

Method:
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1. In a heavy bottom pan, add ghee and oil, when it's hot enough, add onions and saute it until they turn golden brown.
2. Add ginger-garlic paste and saute it until the raw smell is gone.
3. Now add the mushrooms, potatoes, tomatoes and biriyani masala and cook it on medium high flame for about 5 mins, or until the water from the mushrooms, evaporates, completely.

4. Now add the yogurt and again on high flame cook for about 2 mins. Now add the shrimp and mix well and off the flame.
5. Transfer this gravy to a bowl, leaving a bit of the gravy in the same pan.
6. Meanwhile wash the rice, and remove the water and keep it for about 20 mins.
7. Now in the same pan add the rice and saute it with the little masala for about 5 mins on medium flame, until all the rice is coated with masala and the rice gets little toasted.
8. Meanwhile heat 2 1/2 cups of water in microwave for about 2 mins.
9. Now slowly add this water to the rice and bring it to a boil and cover and cook on medium flame until a little bit of water is still there in the bottom of the pan, else you can cook the rice in rice cooker (but make sure that it should be just more than half cooked).
10. Now in a baking dish/oven safe bowl/foil tray or any dish that is oven safe for layering the biriyani to cook.
11. Preheat oven to 350F.

12. Layer the baking dish with the gravy as the first layer, then add a layer of rice, then sprinkle some fried onions, mint leaves and cilantro leaves.