Thursday, July 31, 2008
This time we got the shell shaped(like small diwali panati/diya) tostitos, our favourite mexican corn chips! Its goes really well with the chunky salsa.
But my taste buds (seems to be missing the chaat) brought a chatpatta thought to mind. So is born a tostitos chaat that taste so much like the channa jor garam back home....aamchi ruchira agadi sukhawli :)
10-12 Shell shaped tostitos scoops
2 tbsp sweet corns
2 tbsp finely chopped onions
2 tbsp finely chopped tomatoes
2 tbsp finely chopped cucumber
1 green chilli/jalapeno finely chopped
1 tsp chaat masala
1 pinch of garam masala
1 tbsp fresh corriander finely chopped
Juice of 1 lemon
Salt to taste
Mix all ingredients except tostitos to make a chaat mix. Line the tostitos shells on plate. Place a spoonful of the mixture on each shell.
Serve just like that.
This can make a nice light starter for a vegetarian party or can be used as a last course of the meal!
Friday, July 25, 2008
I have tried the shahi bread pieces recipe of my dear friend Vijayta . Its also called Shahi Tukda. Its really a no hassle recipe, gets ready in no time and outcome is simply delicious. It was indeed needed to celebrate the awards and pass on to the next line of winners. I am passing the awards in the order I have received them :)
Firstly I thank Usha for passing the "Blogging with a purpose" award to me
I would like to pass on this award to:
Congratulations, you all indeed deserve this award for serving the purpose of sharing and popularizing Indian/Vegetarian cooking . Many congratulations!
Thanks Usha for the sweet gesture of acknowledging our friendship with a Friendship award. This is the one to cherish for long.
I would like to pass the friendship award to:
Congratulations to all of you…..let us grow the tree of friendship!
I have also been "Tagged" by Usha. Thanks for the same.
The rules are as below:
"At the end of the post, the player then tags 5 or 6 people and posts their names, then goes to their blogs and leaves them a comment, letting them know they’ve been tagged and asking them to read my blog".Let the person who tagged you know when you’ve posted your answers."-
1.What was I doing ten years ago?
Enjoying the much need vacation after my SSC exams.
2. Five things on Today's "To do" list
>Complete this post
>Congratulate the winners
>Plant the vegetable seeds in my small backyard garden.
>Try some new recipe for the evening snacks
>Brainstorm for putting the best dinner from the things available in the refrigerator to welcome the weekend.
3.I am addicted to :
Well I won’t say addicted but I like to read blogs. Mostly I read marathi articles and recipe blogs. Everyone out here in the blogosphere is so talented and innovative.
4.Things I would do if I were a billionaire:
I would like to roam around the world, help the needy and offcourse some shopping!
5. Places I have lived:
Nagpur, Pune, Mysore, Bangalore, Fort Valley(GA)
Usha has also passed on the "Magic Lamp of Luck". Thanks Usha and magic has started doing wonders already.
The mighty Genie King and the beautiful Genie Princess from the magical Land of Faraway are back! Upon escaping the clutches of their Evil Master after being held captive for 1000 years, the magical genies have been busy flying on their Magical Flying Carpet, granting wishes and spreading love throughout the blogosphere.And now, the genies are back with a special gift for everyone! Behold the sacred, Magic Lamp of Luck! With this magic lamp, your blog will enjoy much good luck and fortune, warding off all things evil lurking around in the blogosphere.We would like to share this magic lamp with you so please pass on the Magic Lamp of Luck to those in need of some good luck. Remember, do not be greedy or unkind, evil or vengeful and good luck & fortune will always be with you! Join us on another exciting magical adventure as we spread goodwill and good luck to one and all!
1. Add your site(s) to the list once you have received the Magic Lamp of Luck.
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I would like to tag and pass on the Magic Lamp of Luck to:
Monday, July 21, 2008
Friday, July 18, 2008
Tuesday, July 15, 2008
Tuesday, July 8, 2008
2) Take out the dough and kead well again. Divide it into 5 parts. Make a ball of each part and roll out a circular chapati making 5 flat breads.
Tuesday, July 1, 2008
Wednesday, June 25, 2008
Every home has its own proportions for making the dosa batter. Here is my version of the dosa batter recipe.
1 cup Urad dal
2 & 1/2 cups Rice
1/2 cup Chana dal (optional)
1 teaspoon methi(fenugreek) seeds
Urad daal and rice are taken in 1 : 2.5 proportion. Increase the urad daal proportion if you want soft dosa. For thin and crispy dosa increase rice proportion.
Now strain the water and grind the mixture to the consistency where the paste looks fine but when touched feels coarse grains (grain size of fine rava) of rice. Adding extra water while grinding is not required.
Let the mixture rest in a warm place for 8-10 hours or overnight.
After the batter is fermented overnight, its ready to use for making dosa or uttapa.
It can be stored in the refrigerator for around a week.
Wednesday, June 18, 2008
I have just added cumin seeds, salt, crushed green chilles and finely chopped onions to the rice flour while kneading. This ensured the ease while rolling chapatis. For more taste and color you can also add grated coconut and carrots.
2 cups Rice flour
1 green chilli crushed
1 small onions finely chopped
1 tsp cumin seeds
Salt as per taste
Hot water to knead
Ghee for brushing
Saturday, June 7, 2008
Wednesday, June 4, 2008
Wednesday, May 28, 2008
Some quick egg recipes for a lazy day when we are in no mood of cooking but still want to eat something homemade.
Scrambled eggs are all about technique. Its just butter, eggs, milk or cheese, salt and pepper.
Add butter to the pan on medium heat. When butter melts add lightly beaten eggs (about 3 eggs). Keep stirring lightly with the spatula. Keep scooping with the spatula from oustide to the inside ( in a circular pan, its like drawing a radius over the egg mixture) and then spread again. Keep the motion on till the eggs mixture is still moist. Now add cheese, let it melt and mix with the eggs. When cheese is just mixed well, season with salt and pepper. Dont let the eggs dry up. Put off the heat when scrambled eggs are creamy. Serve with toast and some stirr fried vegetables.
Omlette: For Omlette no trick is required. Beat the eggs, mix finely chopped onions, green chillies and salt.You can also add your favourite vegetables like cabbage, capsicum, tomatoes etc. On a heated pan, brush some butter or oil. Pour the mixture and move the pan in circular motion for the mixture to spread evenly all over. When omlette is firm, you can turn it and cook on the other side. Serve with toast or chapati or just like that.
Half Fry: Heat little oil in a pan on medium heat. Break two eggs on the pan itself (beating not required). Let it spread on its own. Season with salt and pepper. Dont turn it, let the beautiful yellow yolks be seen whole on the white background. And dont overcook it. Trick is to cook it on medium-low heat.
French Toast: Whisk 3 eggs with 1/3 cup milk, sugar and some cinnamon/cardamom powder.
Soak the bread slices in the egg mix on both sides. In the pan spread liitle butter, when butter melts put the soaked bread slice and cook on both sides till golden brown. Serve hot with some strawberry or chocolate syrup on it.....yummy!
Savoury French Toast: This is my favourite dish. Beat 3-4 eggs, season with salt. Add chopped onions and green chillies. Now cut the bread pieces in diagonally into triangular halves. Soak the bread in the beaten egg mixture on both sides and shallow fry with some oil in the pan. Turn over and fry on the other side till it turns golden brown. Serve with tomato ketchup. Its really Yummy!
Boiled Eggs: Just boil the eggs with enough water to cover the eggs for around 20 min. When done peel, cut into half, season with salt and pepper. Enjoy!
Boiled Egg n' chutney Sandwich: Cut boiled egg into half. Spread green chutney on both halves of the Sandwich bun. Club the boiled eggs halves and onion slices between them.
Green Chutney: Grind together corriander, green chillies, mint leaves, and few garlic cloves and little cocunut. Add cumin seeds and salt for taste. Green chutney is ready.
Boiled Egg Bhaji: Cut the boiled eggs into small pieces. In a pan heat oil. Add Mustard and cumin seeds. Then add finely chopped one medium sized onion and few garlic cloves. Saute till onions turn light brown. Season with salt, red chilli powder(1/2 teaspoon) and garam masala (1/2 teaspoon). Now add the egg pieces. Saute well and serve with Chapati. Its tastes very good!
Egg Bhurji: Egg bhurji is the Indian scrambled egg. Here we put the tadka and cook the eggs really well till the egg mixture turns into small crumbles.
In a pan heat oil. Add mustard and cumin seeds. When they splutter, add finely chopped onions, garlic and green chillies. Saute till onions turn light brown. Now add turmeric and salt. Mix well. Now break the 3-4 eggs directly into this tadka. Mix well stirring constantly on medium-high heat. Stir well till the eggs turn crumbly and no moisture is left behind. All chunks of the egg mix should appear distinct. Oil will be seen on the sides of the pan. Egg bhurji is ready. Serve with Bread slices or chapati/paratha.
So many yummy and quick dishes can be made with eggs (though I have not covered the desserts here) and that makes it so adorable. Its a perfect breakfast element. Its a must in my kitchen!
Fresh paneer finely chopped or crumbled
1 Onion finely chopped
2 Green chillies
Few curry leaves
Cumin & mustard seeds
1 tbsp Oil
Salt as per taste
1 pinch of turmeric
In a pan heat oil and add mustard and cumin seeds. Add onions, chillies and curry leaves and saute till onions turn light brown. Add paneer and mix well. Now season with salt and turmeric. Cook for 5-10 min. Crumbled or chopped paneer cooks quickly. Paneer bhurji is ready in just 15 min.
Serve with phulka or paratha. Its good to go in lunch box too.
Tuesday, May 27, 2008
So lets indulge in the chiwda making process to discover what was the secret of those memories apart from mom's love in it :)
Tava Gobi is an instant dry sabji that goes well with soft parathas or curd rice. Its simple recipe makes it ideal for the bachelors. Only extra thing to do here is the cleaning part of the cauliflowers. As we all know that a cauliflower may turn a veggie into a non-veggie :) (considering the insects it may have :)). It becomes so imperative to wash it thoroughly with salt in warm water. But don't be discouraged with the effort, as the end product is absolutely worth it!
Note the Ingredients:
Cauliflower florets thoroughly washed,
2-3 Garlic cloves
2 Green chillies finely chopped
1/2 tsp Mustard and cumin seeds
1 tbsp Oil
1 tsp Garam masala powder
1/2 tsp Turmeric
Salt as per taste(apprx 1/2 tsp)
Heat oil in a tava/griddle. Add the mustard seeds, cumin seeds followed by pressed garlic cloves and Cauliflower florets. Saute on medium heat for about 5 min. Then add green chillies, salt, turmeric and garam masala powder. Cook uncovered for another 5 -10 min taking care that the florets dont stick to the tava. When done put off the heat.Garnish with fresh corriander/cilantro.
Serve the nice n crunchy tava gobi with chapati/paratha or curd rice.
Thursday, May 22, 2008
Foodie Blogroll is one of its kind online. If you have a Food related blog, submit it to the list and experience the increased popularity of your blog.
Isn't it true that appreciation inspires you to work better and harder? Here you can meet so many fellow food bloggers, get to know them through their Culinary art. You definately get inspired and that brings the best in you!
Join the Ultimate source of recipes and Cooking sites. Explore the vast culinary knowledge and treat your family with some wonderful recipes. Check out the Foodie Blogroll!
Wednesday, May 21, 2008
1 cup tomato puree
1/3 cup Green peas(optional)
1 1/2 tbsp Everest Pav bhaji masala
1/2 tbsp red chilli powder( or as per taste)
Salt for taste
4 tbsp Butter
Cilantro/Corriander for garnish
4-6 Pav or buns
Finely chopped onions and one lemon cut into quarter for serving
Peel and dice the potatoes. In a pan add 2 cups of water and add the potatoes and boil.
Diced potatoes will cook fast and cooking in pan will save the cleaning effort of an extra vessel used for boiling potatoes :)
When potatoes are tender, mash them with a masher. Add tomato puree and rest of the ingredients. Add little water if required. Keep stiring till the nice familiar pav bhaji aroma starts spreading. Garnish with fresh chopped cilantro.
In another pan heat pav or buns with liberal amount of butter till light brown on both sides.
Serve bhaji and pav with finely chopped onions and lemon pieces. Put some more butter on bhaji while serving.
He was using Campbell tomato soup and frozen garlic toast. But the soup was sort of not so tasty as my tastebuds were used to the flavourful and spicy indian food.
Then I showed him the twist to the tomato soup adding just simple flavours to it. And his eyes went bright when he tasted the same soup he was having for so many months.
Well, what I did was very simple.
Pour the campbell tomato soup in a vessel, adding 1 cup of water. Bring it to boil. Add 1 tbsp butter, finely chopped garlic (2 cloves), some salt and pepper.Cook for 10 min. Garnish with chopped cilantro while serving.
Serve with Garlic toast. Texas toast in the oven 475F for 10-15 min.
Just the tomato soup and garlic taost can be comfort food in the winters.
Some of us might have never entered the kithcen or have a cooking phobia :)
This is my effort to offer some hassle free, easy to cook recipes for the people pressed for time and new cooks fed up with outside food.
Trust me cooking is fun and cooking all by ourselves is an achievement in itself!
Saturday, May 17, 2008
Chocolate Banana cake without frosting (refer previous recipe)
Chopped dry fruits
Toast the dry fruits and coconut at 400F for 10 min.
In a glass arrange a layer of banana cake. Then some banana slices. Next layer of strawberry jelly, follwed by toasted dry fruits and coconut. Now cover with whipped cream. Garnish with remaining toasted dry fruits, coconut and remaining banana slices.
Repeat the layers depending upon your glass length.
This recipe contains egg (just one) but can be made without it also. The chocolate and banana flavours go so well together that the chocolate banana cake will become your favourite cake! It requires minimal whipping!
Frosting is also simple and eggless!
Ingredients for cake:
1/2 cup melted Semisweet chocolate
1 cup Milk
1.5 cup All purpose flour
3/4 cup Sugar
1/2 cup melted Butter
pinch of Salt
1.5 tbsp Baking soda
1.5 tbsp Vanilla extract
Ingredients for Frosting:
1 tbsp unsalted butter
1 cup semisweet chocolate
1 cup cream
1 Mashed banana (optional)
Chopped almonds/walnuts for garnish.
Preheat the oven at 350 degree F.
Sift flour, baking soda and salt together and keep aside these dry ingredients.
In a mixing bowl add melted chocolate, sugar, egg, mashed bananas, milk, liquid butter and vanilla extract.
Now put dry ingredients to the wet ones in three parts, one third at a time. You can also add some chopped walnuts if u like.
Butter and flour the baking dish and shift the mixture into it.
Now bake at 350F for 30-35 min. Insert a toothpick, if it comes out clean, the cake is done.
Let it cool.
For the frosting, melt butter in a pan on medium heat, add 1/2 cup cream to it. When it just comes to a boil put off the heat and add chocolate to the butter cream mixture. Chocolate will melt in the warm mixture.
Let it cool in the refrigerator for 30-45 min. Add remaining whipped cream to it and the mashed banana or banana smoothie. Cool for another 10-15 min .
Sprinkle strawberry syrup on the cake and then cover it with the frosting. Garnish with chopped almonds or walnuts.
As we have added mashed bananna to the frosting it better to eat it fresh. If you wish to store it then make the frosting without banana just with chocolate, cream and butter.
Banana cake is too good to resist!
Friday, May 16, 2008
Pasta 1 pack (spaghetti)
Spinach 1 bunch
Boiled corns 1/2 cup
Rosted garlic 2-3cloves
Flour 2 tbsp
Butter 4 oz (half stick)
Milk 1 cup
Salt and Pepper
Boil Water in a tall vessel and put pasta. Boil till cooked well. Remove water and set aside.
Puree spinach with roasted garlic and set aside.
In another pan put butter. Add flour when butter melts. When flour and butter are nicely incorporated add milk to make nice white sauce. Now add garlic and spinach puree, followed by boiled corns. Let it cook till the raw smell of the spinach disappears. Remove from heat
Mix boiled pasta with green sauce and season with salt and pepper.
Transfer to a serving platter. Garnish with fresh herbs like basil or cilantro.
Spinach corn pasta is ready to eat!
Roasted Garlic: Cut off the upper 1/2 inch of the whole garlic. Bake in the owen for 45 min. Garlic cloves turn brown. Just push the back of the garlic and roasted cloves come out like a brown colored paste. It can be stored for later use.
Tuesday, April 29, 2008
2 cups medium sized raw Shrimps
1 1/2 tbsp Poppy seeds
1 1/2 tbsp grated Cocunut
2 medium sized Onions
2 tbsp Ginger garlic paste
2 Green chillies
1 bunch Curry leaves
2 tbsp Tamarind pulp
1/2 tspTurmeric powder
1/2 tsp Chilly powder
1 tsp Dry Corriander powder
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Fenugreek seeds
Dry roast poppy seeds and grated cocunut and make paste of these ingredients adding little water.
Run the Shrimps under warm water with some salt, dry and set aside. Marinate with ginger garlic paste and turmeric and salt and chilly powder.
Now in a pan add some oil and fry the marinated Shrimps. Shirmps should be cooked before adding to the gravy.
Now in another pan add oil, some mustard and cumin seeds and fenugreek seeds. Add finely chopped onions, saute till onions turn light brown.Then add salt and green chillies cut in small pieces. Now add bunch of curry leaves and turmeric and cook for some time...When the onions are little soft add GG paste and cook for sometime. Add chilly powder and corriander powder. When done add that poppy seed paste we made and some water.
Let it cook till the paste leaves oil. At this time the mixture will become thick. Now add the shrimps, cook for 5 minutes and then add the tamarind juice . To adjust the consistency add water and simmer it and let it cook for 5-7 minutes. Add salt if needed and garnish with coriander leaves.
Serve with steamed rice!
Monday, April 28, 2008
1 cup Wheat flour/ Atta
1 cup Besan(Chickpea flour)
1 cup Jowar or Bajara(Millet) flour
1 bunch of Spinach (puree)
1 tsp Cumin seeds
1 tsp Aajjwain (carom seeds)
Paste of 2 green Chillies
Paste of 2 garlic cloves(optional)
Salt to taste
1 tsp oil
Ghee(Clarified Butter) for brushing the roti
Knead a dough mixing all ingredients expect ghee, with warm water. Divide in 12 equal parts. Take one part and roll into a chapati. Roast on the tava(griddle) on medium-high heat, 3-4 min on each side. Brush with ghee on top. And Palak missi roti is ready.
It can be served with any Indian curry specially Sambhar. Its great to pack for lunch and goes well with some butter or curd or some chutney.
3- medium sized sweet potatos
1 cup All purpose flour
1/3 cup sugar
1/2 tsp cardamom powder
3 tsp poppy seeds
1/3 cup of grated coconut (optional)
Oil for frying
Heat oil in a kadhai or frying pan on medium heat. Put the pakoras with hand or small spoon.
Fry till golden brown. Serve hot.
Wednesday, March 19, 2008
Rava / Suji - 1 1/2 cups
Ghee - 1/2 cup
Sugar - 1/2 cup
Milk - 2 cups
Chopped pineapple - 1 cup
Cardamom powder - 1/2 tsp
Pineapple essence - 1/2 tsp
Saffron - few threads dissolved in milk
Crushed cashew nuts - 1/2 cup
Pinch of salt
1. Heat ghee in the pan. Add rava and fry till golden brown.Keep moving constantly so that it doesn't burn.
2. Now add the pineapples. Saute for few minutes.
3. Add Hot milk, sugar, half of the cashew nuts, cardammom powder, pineapple essence, saffron and salt.
4. Let it cook on medium heat till all the milk is absorbed and ghee starts to separate from the sheera. If required add some more milk and cook till milk is reduced.
5. Transfer into a serving platter and garnish with remaining Cashewnuts.
Delicious pineapple sheera is ready to eat.
Peach flavoured yogurt - 1 1/2 cups
Condensed Milk - 1/2 cup
Orange juice - 1/4 cup
Butter - 1 1/2 cup
Sugar - 1 cup
Salt - 1/4 tsp
All purpose flour - 2 cups
Grated chocolate - 1/4 cup
Chocolate chips - 1/2 cup
Zest of 1 orange
Baking soda - 1/2 tsp
1. Make sure that butter is at room temp. Beat it well with the sugar .
2. Now add remaining wet ingredients i.e Yogurt, condensed milk, orange juice.
3. Keep beating in one direction to incorporate lot of air.
4. Now add the flovouring i.e Orange zest, grated chocolate and chocolate chips and salt.Mix well.
5. Add the flour and keep mixing in one direction, 1/2 cup at a time. Repeat till whole flour is mixed well.
6. Preheat the oven at 375 Degree F.
7. Add the baking soda and mix well to incorporate it. Pop in the oven for 30-40 min.
8. After the cake is done ....it looks yummy with nice brown crust!
Let it cool and serve with or without icing.
Peeled and Grated Lauki (bottle gourd)- 2 cups
Thick Orange pulp -1 cup (or 2 peeled oranges)
Zest of 1 orange
Ghee - 3/4 cup
Sugar - 1 cup
Condensed milk - 1 1/2 cups
Cardamom powder - 1 tsp
Chopped dry fruits - 1/2 cup
1. Heat ghee in a pan.
2. Fry grated lauki (bottle gourd) in the ghee till it becomes tender.
3. Now add the peeled oranges, orange zest and sugar.
4. Keep stirring on medium heat till the mixture thickens.
5. Now add the condensed milk and cardamon powder.
6. Keep stirring till the mixture becomes thick enough to be flattened into burfi.
7. Take it off heat and pour on a buttered flat surface. Garnish with chopped dry fruits
8. Let it cool and cut into square/diamond shape. Orange burfi is ready to be relished!
Can be refrigerated for 2-3 days.
Monday, March 10, 2008
3 cups of milk
3/4 cup sugar
2 tsp lemon juice/ vinegar
pistachio and almonds
Bring 2 cups of milk to boil. Dilute the lemon juice or vinegar in little water and add little by little to the boiling milk until the milk starts curdling. Remove from heat as soon as the milk is curdled. Strain out the water and keep aside the 'chenna' or soft paneer. Now in another vessel add remaining milk, chenna, sugar and reduce the mixture stirring constantly on medium heat.
Put of the heat when the milk is reduced and a thick granulated mixture is left. Spread it over the greased plate. Let it cool and cut into squares or diamonds. Garnish with the cut dry fruits on top.
Tuesday, February 26, 2008
Ingredients for Chicken:
Chicken breast -2
Ginger garlic paste
Salt to taste
Preparation: Mix all the ingredients except chicken breasts. Coat the chicken breasts with the mixture and let it marinate for an hour. In a pan heat some oil and then put the chicken breast. Turn as and when required until the chicken becomes nice cripsy and brown. Keep aside in a serving dish when cooked properly.
Ingredients for Sauce:
Tamarind pulp - 1/2 cup
Jaggery - 2 teaspoonful
Ginger garlic paste
1 Onion paste
Black grapes pulp (1/3rd ofa cup)
Black grapes (cup into half- 8to 10 nos.)
Preparation: The pan where chicken was cooked will have the juices of chicken along with its flavours. Heat some oil in that pan and put green chillies, onion paste, ginger garlic paste, curry leaves, jaggery salt and pepper. Pour in the tamarind pulp. Add 1 cup of water followed by black grape pulp and half cut grapes. Let it cook till you get the consistency of the sauce . Serve hot on top of the Chicken. Some salad will be a good combination along with the Chicken n' Tamarind sauce.
Give it a try! Its very simple and delicious!
Monday, February 25, 2008
Basmati rice 2 cups
Ginger - 2 inch piece
Garlic -5-6 cloves
Green chillies - 3
Shredded Coconut -1/2 cup
Cinnomom sticks- 2 no.
Black Cardamom - 2 no.
Cloves - 3 no.
Green Cardamom- 2 no.
Black pepper seeds - 5-6 no.
Cumin seeds - 1 teaspoonful
Mustard seeds - 1 teaspoonful
Bay leaves -2 no.
Turmeric - 1 teaspoonful
Diced selected vegetables(potatoes, cauliflower, green peas etc)
Cashew nuts and peanuts
Wash and drain the basmati rice. Add 3-4 cups of water and soak for 1/2 an hour.
Roast the Cinnamon, black and green cardamom and cloves. Grind it in mixer to make a fine powder.
Make a fine paste of ginger, garlic, coconut and green chillies.
Heat 2 tablespoon of oil or ghee in a vessel/cooker. Fry the peanuts and cashews. Keep aside.
Add Bay leaves, mustard and cumin seeds and pepper corns. Add the coconut paste and mix well. Add the dry powder and mix well. Add the peanuts and vegetables and cook for a min. Season with Salt and turmeric. Now Add the soaked and drained rice. Add three cups of water. When water comes to boil and rice absorbs the water, put on the lid and cook on low heat for another 15 min.
Garnish with fried cashews and corriander. Masala bhaat is ready to serve.
Its full of iron and gives warmth to the body. So its good to have peanut chikki during winters. And its super simple to make!
Peanuts 1 cup
Jaggery 1 cup
Ghee 1 teaspoon
Mix Jaggery with 1/2 water in a pan and keep on medium heat. The Jaggery will mix thoroughly with water.
Meanwhile roast the Peanuts, Remove the skin and keep aside.
Keep stirring the jaggery mixture. When the jaggery starts boiling and thickening, add 1 teaspoon of ghee. Adding ghee will lighten the brown color of the jaggery mix. It will ensure that the chikki becomes brittle/crispy and non-sticky when cooled. Now add the roasted peanuts and mix well.
Oil a flat dish and spread some flour on it. Pour the Jaggery-peanut mixture on the oiled and floured dish . Spread it evenly to form a layer of 1/2 inch and let it cool.
When cooled down completely, invert the dish and the chikki will come out.
The delicious chikki is ready to eat. Break it and serve it. (It can also be cut on the dish before cooling).
Note: Instead of peanuts, Kaju or Seasame seeds can be used to make Kaju chikki or Til Chikki.
Tuesday, February 19, 2008
Make me think of the sweets I like the most .....and the first dish that comes to my mind is the Puran Poli. When I was a kid, I often wondered how can someone not like puran poli ???
We used to wait for most of the festivals to munch on our favourite sweet .......and Aaji and Aaai's touch to it used to make it a heavenly experience for the tastebuds.
Here is the recipe of delicious puran poli!
Chana Daal(Split Chickpeas) 2 cups
Sugar or Jaggery 1 cup
Wheat flour/All purpose flour
Cook the chana daal in water with pinch of salt. Once half cooked and water is reduced add sugar/jaggery. Let it cook in the water formed due to addition of sugar/jaggery. Add water as required making sure that the daal does not stick to the bottom. Keep stirring at regular intervals. When the daal starts breaking and thick sauce like consistency will be formed. Add cardamom powder and nutmeg powder. Mix well and cook for another 5min. Remove from heat.
When the mixture cools down, grind it finely and puran is ready. Make sure balls can be made from the puran. If the balls are not staying firm then refrigerate for an hour or heat in a pan to dry the extra moisture.
Knead a soft dough by adding pinch of salt and little ghee to the wheat flour. Make a small ball and roll a small chapati. Keep the puran ball (bigger than the wheat ball) on top of the small chapati.
Cover the puran ball and remove the extra ends of the chapati. Now the puran stuffed wheat ball is ready.
Pat with hands or use a rolling pin to form a chapati. Liberally add ghee on a heated pan and fry on both sides for 4-5 min each
Serve hot with extra ghee on top! Enjoy!
Preparation time is about 1 1/2 hour. But its worth it!
Being a foodie I love to eat and to feed! And I would like to give the honour of being the first recipe on my blog to our regional favourite "Kothimbir vadi". Here is the recipe for all food lovers.
For the Stuffing:
Corriander(cilantro) 1/2 kg
Garlic 2-3 cloves
Ginger small piece
Oil to cook
Cumin and mustard seeds
Kasuri methi (Dried fenugreek leaves)
For the Rolls:
Wheat flour/All purpose flour
For preparing the stuffing heat enough oil in the pan. Season with cumin and mustard seeds.
Put finely chopped ginger and garlic . Saute well and next to go are the chopped onions. Add salt, turmeric , chilli powder. Add the washed, drained and finely chopped corriander (cilantro) leaves. Saute till its half cooked. Add dry besan to it and mix well . Sprinkle little bit of water and keep stirring. After its cooked properly(15-20 min) you should get a coarse crumble of about the size of the peas. Put the Kasuri methi and heat till its flavour is incorporated well . The stuffing is ready.
For the crust of the "Kothimbir vadi", add little oil, salt, cumin powder and ajwain to the flour and knead a tight dough.
Roll circular chapatis from the dough. Put the stuffing on it at the center and make rectangular rolls like the spring rolls.
Heat oil in a deep vessel . Deep fry the rolls till golden brown.
Serve hot with Tamarind chutney or Kadhi.
Its a refreshingly different snack from the popular lots. Try it ........you are going to love it!