Foodie Workz

  It has been quite some time since I contributed anything to my food blog that I made up my mind today to take time off from my navarathri preparations to post this from my inbox.  As you all know, my camera charger was missing and that brought to me a halt.  Around that time I made these muffins and while I was doing the Plum muffins I remembered about my daughter's camera with which I took the pictures. Subsequently, I also found my camera charger(kept very safely by me) but could not concentrate on doing anything as I was busy getting ready for Navaratri. Here are the recipies...... I had these nice ripe pears in my refrigerator for many weeks and decided to prepare some muffins with them.  I usually like to make muffins as they come as a handy snack or a filling breakfast.  My girls enjoy them with a glass of milk in the morning.  It is just so easy to grab them and enjoy it on the go.  So I went about googling for a pear muffin recipe and f...

Hi Friends, Here I am creating some dishes but unable to do anything as I have seem to misplaced my camera charger.  It has been a week since I realized it was missing.   I have been creating some dishes and getting it into my draft inbox but not sure when I will get to post them.  Hopefully it will not last long once I get my whole family to go on a hunt down this weekend.  If not the last resort is to replace the charger with a new one!!  Keeping my fingers crossed:)-

One can never forget the vegetable puffs which we have enjoyed during our childhood days.  Now the wonderful Frozen Puff Pastry sheets have made it easier to prepare these mouth watering snacks at home.  When I started using these sheets after coming to the US, all I would prepare was a potato filling.  However as times passed,  I learnt that the filling need not be restricted to just potatoes to be tasty.  My kids like these so much that they prefer them over the potato filled puffs. 1 Puff Pastry Sheet from the packet 1 1/2 cups tightly packed thawed (frozen) cut spinach leaves 3/4 cup of grated cheese tightly packed(I used 4cheese mexican) salt to taste 1/2 tsp paprika powder 1/2 of a very small onion finely chopped Take the spinach in a microwave safe bowl and heat it up for a couple of minutes.  After a while, squeeze out all the water from it.  Process the leaves till it looks like it has been finely chopped.  Add the onion,...

We all know that white pumpkin is a very widely used vegetable in the South Indian cooking with possibility of varied dishes like the Sambar, Kootu, Morkootu, Aviyal.   However to my knowledge, I have not known or hear anybody say that they have made a subzi with these pumpkins to go well with the rotis.  Today,  I got this wonderful home grown pumpkin from my friend(never seen one like this so firm yet tender and pure white in color).  Since I always like to come with some new innovations,  decided to make a dish out of these pumpkins that could be eaten with the rotis.  Hence, this kootu preparation combining the north and south flavors.   This is my typical preparation of the Kootu for rotis when I do not feel like having any gravy dishes with garam masala. 3-4 cups of chopped white pumpkin 1 small onion chopped 1 tomato chopped 1 green chili 1 tsp grated ginger 2 tbsp chana dal 1/4 cup moong dal 1 tsp sambar powder pinc...

Hi Friends, I am back after this wonderful break from the monotony and decided to do something quick for my lunch while I was jet lagged.  I found some carrots lying in my refrigerator and cooked up this rice dish. It was such a wonderful coincidence as the Healthy Lunch Box Ideas with the Carrot theme was going on as well.  This also put me back on track of food blogging which I probably would have procrastinated for another month.   It is no wonder this recipe goes to Healthy Lunchbox Ideas (HLI) event with CARROTS as the theme at  Sizzling Tastebuds . 3/4 cup sona masoori rice 2 medium size carrots 1 small potato peeled and cut into small pieces handful of frozen peas 1 medium size onion chopped fine 1.5 tbsp ground roasted peanuts 1" long cinnamon stick 3 cloves 5 tsp oil salt to taste Spice Powder 1 tsp Coriander seeds 1/2 tsp Cumin seeds 1 long red chilli 3 tsp grated coconut Roast the spice powder ingredients in little oil....

My dear friends, it has been a crazy time here at my end as I am getting ready to go on a long summer vacation. Between, all the shopping and packing, I decided I am not going to worry too much about posting any recipes....all this has not given me much time to sit down and draft the recipes and take any clicks. Moreover, I got this Ipad as a delayed mother's day gift....Soon I discovered that I was unable to scroll down all the recipe posts of the blogs that I follow and was also unable to scroll the post content while I am editing or creating a new post in my inbox....there was no delete key only backspace:-(  I could not upload a picture and the browser did not support the compose mode. This lovely gift was not helping me and I had to resort to my old laptop which was not becoming available to me, thanks to my daughters who claim control of it. With all these hiccups around me, I just got tired of blogging recently. I do have a couple of recent drafts without pictures and ...

1 cup steel cut oats 1/2 of an onion chopped fine 1 medium carrot 1/3 cup each of frozen beans and frozen peas 1-2 green chilies chopped small piece of ginger grated 1/2 tsp mustard seeds 1 tsp urad dal few curry leaves Heat up a spoon of oil or ghee and roast the oats till it changes color and you begin to get a nice aroma.  Keep it aside. Heat up a table spoon of oil and splutter the mustard seeds followed by urad dal.  Add the chilies and ginger and stir for 1/2 a minute.  Follow it with onions and saute it on high for a minute. Add the beans and add the carrot and peas after a minute.  Add salt just enough for the vegetables and cook covered on low to medium heat for 3 minutes.  In the meanwhile heat up about 2 cups of water and add it to the vegetables. Once it begins to bubble, add the oats and the needed salt and let it come to a nice boil.  Cover the pan with a lid and cook the oats on low heat.  It took about 20 minutes for ...