Health for life

4nos Potatoes (medium sized & cooked)

2tbsp Flour

1tsp Ghee

A pinch baking soda

3nos Cardamom pods

1/4tsp Rose essence

Mash the cooked potatoes well and keep aside.

Combine the ghee, baking soda in a mixing bowl, add the maida to it and mix well.

Now add the mashed potatoes and knead everything as a smooth dough without adding water, if the dough is still sticky,add more flour.

Keep aside for 10-15minutes.

Grease your palm with little oil and pinch out lemon sized balls out of the dough.

Meanwhile prepared the sugar syrup with sugar and water.

Heat it in medium flame until the sugar gets dissloves,add the essence, crushed cardamom pods and cook for few more minutes until you get a single string constitency.

Heat the oil for frying, keep in medium flame, fry the rolled balls in medium flame until they turns golden brown.

Cook in lower flame else the balls wont get well cooked inside.

Fry the balls in small batch,drop the fried balls to the sugar syrup.

Let it soak for 2hours and serve.

Am starting today the last and fourth week of blogging marathon of this month with a beautiful theme, cooking with cookbooks. Seriously before blogging, i never erred or cooked from a cookbook,to be honest i never bought cookbooks at all,obviously my book shelf will have only few cartoon and story books. I still remember my mom got her first cookbook from her MIL when i was almost 10years old and this cookbook travelled with us for a long. One day while shifting we lost my grandmas cookbook and we never tried our hands in buying an another cookbook or cooking from a cookbook.Sometimes my mom used to gather few supplements from some monthly tamil magazine but somehow she never cooked from them too.


When i saw this theme, i really want to try  few dishes from the cookbook i have won through many events i have participated earlier in this virtual world. During my 4 years of blogging, i won a bunch of cookbooks and am really thankful to each and every food bloggers for sending me these beautiful books. Actually i have to say a big thanks to Srivalli for suggesting us this theme, i chosed to cook this khatte aloo from Tarladalals Punjabi Subzis.This khatte aloo tastes simply awesome as side dish with rotis, the mild sourness of dry mango powder gives a distinct flavour and this dish really goes for an easy breezy preparation.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#25.

Add the dry mango powder, garam masala powder,coriander powder and cumin powder,cook for few more minutes.
Add now the chopped tomato,some water and cook until the potato gets well coated with the spices.

If you want something really very quick, mildly spicy and a tangy crispy potatoes, you should definitely try ur hands in making this beauties. Sindhi aloo takes hardly less than 20 minutes to get ready, an excellent side dish or snacks to enjoy just like that. Eventhough this sindhi aloo may sounds very simple, the spice mix used in this dish will definitely makes the difference.I picked this Sindhi aloo from Vaishalis space and thanks to her for sharing this incredible aloo fry. We relished this quick and super crispy potato fries with Sindhi Sytle Khichdi with some mango pickle.

My sindhi aloo will be bit colourful when compared to Vaishalis fry coz i used Kashmiri red chilly powder in this fry,apart from it i didnt changed anything and followed the recipe given by Vaishali. Vaishali says that these Sindhi aloos are absolute favourite of all Sindhis, no way Vaishali its an absolute favourite for us too. Its really wonderful to learn many beautiful dishes from other cuisine, i enjoyed thoroughly cooking three different dishes from the famous Sindhi cuisine as i chosed this wonderful cuisine as this weeks theme of blogging marathon. Check out the Blogging Marathon page for the other Blogging Marathoners doing this 28th edition.


5nos Potatoes
1/4tsp Turmeric powder
3/4tsp Kashmiri chilly powder
1/2tsp Amchur/dry mango powder
1/2tsp Coriander powder
Oil
Salt

Heat oil, add the cubed potatoes,sprinkle the salt and fry for few minutes.

Cover and cook those cubed potatoes in slow flame until they gets cooked.

Remove the excess of oil from the pan.

Spinkle the spices ,cover and cook again until the potatoes gets well coated with the spice powders.

Serve immediately.

For my third day of blogging marathon, am posting here a low fat version of kofta, prepared with soyachunks and potatoes.Usually koftas are fried either by deepfrying or shallowfrying, being a health conscious person i always goes for baked ones. Since a long,i want to give a try to this low fat version after going through some of my bloggers space.Finally i decided to prepare my koftas through appam pan with few drops of oil and am very satisfied with the final result.

Seriously these koftas turned out absolutely pect with a crispy outer. Everyone at home just loved it simply with ketchup. With less oil,this koftas are definitely healthier than the deep fried ones,if you dont like baking this version will definitely helps you a lot. Please get faster your appam pan, if you get a nonstick appam pan you doesnt even need to add those few drops of oil too.Check out the marathoners running this 22nd edition of blogging marathon here.Sending to Kids Delight-Healthy Makeover guest hosted by Rasi, event by Srivalli.


1cup Soyachunks (cooked & grounded as small pieces)
2nos Potatoes (cooked & mashed)
1no Onion (chopped finely)
2nos Green chillies (chopped)
1/2cup Roasted gram flour/pottukadala maavu
Salt
1tsp Garam masala powder
Few curryleaves
Oil

Take the grounded soyachunks,mashed potatoes,chopped chillies,chopped onions,roasted gramflour,salt,garam masala powder and curry leaves together in a bowl.

Mix well and make small balls with this mixture.

Heat the appam pan,drop few drops of oil.

Once the oil is hot,drop gently the already prepared balls to the warm oil,put the flame in medium and cook on both sides until the crust turns brown.

Serve hot with ketchup.

As i told earlier most of our dinner goes for almost oil-less rotis, but sometime i manage to make some stuffed parathas with our favourite aloo stuffing. Here we start again three days of blogging marathon, so this weeks theme is gonna be cooking with moongdal. Obviously next two days recipes are going to be foods prepared either with whole green gram or with split yellow moongdal. For the first day of blogging marathon, i went for this delicious and super filling potato and whole green gram stuffed paratha.

I prepared the stuffing with cooked potatoes and cooked green grams which i spiced simply with onions,greenchillies,garam masala powder and chaat masala. This paratha doesnt even need any side dish to enjoy,the stuffing itself will replace the side dishes usually we make for rotis. Check out the other marathoners running this 21st edition of blogging marathon here.


2cups Whole wheat flour
1/2cup Warm water
1tbsp Oil
Salt

For stuffing:
2nos Potatoes (cooked & mashed)
1/2cup Whole greengram (cooked & mashed)
1nos Onion (chopped)
2nos Green chillies(chopped)
1tsp Garam masala powder
1/2tsp Chaat masala
Salt

Take the wheat flour,oil and salt together in a bowl,add the warm water and knead everything as a stiff and smooth dough,keep aside for half an hour..

Take the cooked potatoes,cooked greengram,chopped green chillies,garam masala powder,chaat masala and salt, mix everything well and keep aside.

Saute the chopped onions with enough oil and add it to the already prepared potato-greengram mixture,mix well.

Make medium sized balls from the dough, flatten them as small circles with the rolling pin, drop enough aloo-greengram masala and cover the masala by sealing the edges of the flatten dough.

Dust with flour and roll them gently as parathas.

Heat a tawa, drop this flattened paratha over the hot tawa, drizzle few drops of oil and cook until they get well cooked..

Serve hot..