......from my palate

Rambling of thoughts with- Chocolate Eclairs

2010-05-12T14:41:00.000-07:00

My thoughts have no boundaries. Call me dreamy, crazy, thoughtful, contemplative even broody or stupid anything....my brain works overtime... anytime. While sleeping its more fun, my dreams are all about whats in my mind. I can see my thoughts playing real roles in life and that to in colors. Sometimes thoughts brings back all beautiful moments from the past or even makes present colorful and bright thinking about future.
One day while thinking, God knows what.. all I want to eat was Chocolate Eclairs. I remembered how mommy surprised me one evening with my favourite Chocolate Eclairs from my favourite bakery. M was not there and no bakery in the perimeters of my home. The desire was so strong, I googled and Bon Appétit.
First I was really scared with all those fancy names but truth is, if u have a knack for cooking slowly things become easy for u.
I tried and result was very satisfying for me.

CHOCOLATE ECLAIRS
(Courtesy Videojug-- Thank u very much)
for the choux pastry
6 ¾ fl oz water
4 1⁄3 oz butter
1 cups (½ pint) flour
5 eggs
a pinch of salt

for the pastry cream
17 fl oz cream
8 ¾ oz sugar

for chocolate topping
5 1⁄3 oz cooking chocolate
2 1⁄8 oz butter

Boil the water and butter
Place the small pan on a medium heat. Add the water, spoon in the butter, add the salt and bring to the boil.
Preheat oven Set the oven to 375ºF.
Make choux dough
Once boiling, add the flour to the pan of water and stir well with your wooden spoon until it forms a smooth dough. Then set aside to cool.
Make the pastry cream
Begin by adding the cream and sugar into the large bowl. Whisk it continuously until the cream starts to form stiff peaks. Cover the bowl with cling film and place into the fridge until you need to use it.
When the pastry has cooled down add in one egg and thoroughly combine using your wooden spoon, then continue to add all the eggs one by one until the dough has formed a smooth, elastic appearance.
Transfer dough into piping bag. Cover the baking tray with a piece of greaseproof paper and pipe the pastry dough into roughly 3cm wide and 15cm long, log shaped cylinders. (I made smaller) They are now ready to bake.
Place the baking tray into the centre of the preheated oven and bake for 25-30 minutes.
Make the chocolate sauce
Whilst the pastry is cooking we can melt the chocolate, so place a pan on a low heat and cover with the bowl of chocolate and butter. Allow to melt slowly.
When cooked remove the cooked eclairs from the oven and allow to cool.
When cooled, slice the length of each of the eclairs with a sharp knife and make a slight opening. Then with a spoon fill all the eclairs with the cream.
With a spoon, dribble the melted chocolate length ways over each eclair and leave them to cool. You could even pop them in the fridge.
Serve these mouth-watering eclairs for dessert or as a special treat

Happy 2010

2010-02-24T07:09:00.000-08:00

There can be two things that kept me away from my dear blog, either I was very busy or being lazy all the time. Well, I would like to believe "I was busy" because though I was not blogging, I was actively cooking for my family. And I do have a proof......
Busy is synonym to "Life" If you are busy that means you are having life (Though sometimes I think when I'm not doing anything I'm alive and believe me having a "good life") How many times busy means Serious Work. Busy means busy with your work or busy in looking what others are busy in....must say busy job. Busy means busy with your family or busy in looking hot and trying hard to be on Page 3 so that everybody knows you are busy. Busy in cooking or busy in making excuses Oh! I can't cook today....
So friends, even I was under the influence of these four letters but I must confess still had time to drink tea while watching opera, talking to my good friends, napping in a cosy comforter, playing with my son and most important (thanks to vonage) talking to my mother everyday.
I was and still is very busy and for me, That's life

This time we had early snow means "cold days" means "less sunlight" means "short days" means "most of the time at home" means "cranky kids". So winter automatically means extra work and time with kids to make them busy and comfortable at home.
That's a busy job,right.
After all busiest days, I did get time to do things not so important (well, its a waste of time when you can get it ready made in stores or restaurants) But believe me, I like to be busy in such jobs than some other popular and busy jobs.
Well, I'm leaving this topic at this point because there is no end to it. Lets talk and see, what I did in all these months.

This is the cake I baked for my son's 3rd Birthday. I am still on my initial learning curve ....long way to go.....

Thanks to my husband for sweetly taking away some of my chores like writing on the cake.
Thank you, Dear.

And, Thank you for making 14th Feb extra fragrant and colorful.

I love flowers but still waiting for my gift, Dear.

Holi is around the corner and I am ready for it. (We'll talk about holi in my next post)
What I missed was Shivratri. I am from north India and there we fast whole day and later in the evening after pooja we eat "palahar" means food without any cereal, garlic, onion, haldi. We use few spices, Kuttu flour, potatoes (few vegetables) and very popular saboodana.
I made Kottu ki pakodi, Saboodana Khichadi and Aloo raita

This mail is going on and on and on.....I have still lots to talk about, so I save it for the next mail and give u guys less headache.
A very very happy new year to u guys . May you have a healthy, wealthy, funny, sunny New Year.

Halloween 2009

2009-11-06T07:48:00.000-08:00

Now that our festival season is over but the festivity is still all around. That's one big advantage of living in US. As we say, goodbye see u next year .. to Diwali, same time look forward excitedly for Halloween night trick or treat, planning for Thanksgiving dinner and shopping, shopping, shopping on black Friday, Christmas eve party and lastly New year eve.

Wow...But today lets talk about Halloween.
Halloween is an annual holiday celebrated on October 31 every year in US. Its a spooky, funky, sweet holiday because of all the candies and chocolates and cupcakes and cookies baked for the day.
I made these Cupcakes on Halloween for Maanav and his friends in our block.

These are Carrot cupcakes with whipped cream frosting.

I even tried my hands in Thumbprint Cookies. Thanks to this blog world for sharing wonderful recipes. These are Chocolate thumbprint cookies and Lemon curd thumbprint cookies.
We preferred Lemon curd, they comes out really good.

These cookies are really fun to bake. I'm not sharing the recipe coz this place is full of beautiful recipes if you still need, let me know I'll be happy to do it.

These cookies are Coconut Macadamias cookies and reallllly delicious. Anyways anything with coconut is really delicious for me. But it tastes like our Indian coconut cookies.

Saving for last, this is my first log cake I baked and decorated. The filling I used was vanilla whipped cream with strawberry and walnut.

Decorating any cakes is always a nice experience, its fun to explore, try new techniques and at last feeling of contentment when your family and friends enjoy eating it.
So this is the story of my Halloween waiting to hear from you guys!!...

Celebrating my triumph on Diwali.

2009-10-20T09:39:00.000-07:00

Diwali, festival of light, signifies the triumphs of good over evil, light over darkness, triumph of love, sacrifice and faith.
Diwali 2009 marks my triumph over fear of making Gulab Jamun. Archana this post is dedicated to you as you motivated me that day to make GJ. You know the whole story, how I started, how many I spoiled, how many times I disappointed.
For my friends, the story behind this is - I used to make GJ in India with fresh Khoya and all required help from my mother. Gits and MTR are very popular here(US) for making GJ. They give quick tasty results. So, many times I tried these brands but the end results were always pimply, ugly, amorphous "Thing" which tastes like GJ if you eat them with eyes closed. I used to envy those good looking pictures of GJ posed by my friends and wondered how they manage to get this even nice shape and texture.
My son loves GJ or "Jamoon" as he lovingly asks me every time to eat. Keeping his demands in my mind I tried and really really glad with the results.
I used Gits but also added 1/2 cup of fresh khoya and 1 tsp of maida in it. (just to increase the Quantity).
Although Diwali 2009 is over but the festive fun and food still lingers in our mind and refrigirator.
Hope You had a wonderful Diwali.

Happy Karwachauth...

2009-10-12T17:57:00.000-07:00

Hi Friends,
Better late than never, I know its almost a week now, but I still want to know 'How was your Karwachauth friends' ??
First of all "Thank You" to my Dear friend Sejal for this Marvellous Mehandi. Thank u Sejal, Sorry for the color, it did came out dark but I can't avoid my hands in water for long so after 24 hours, after all house chores(Thank u US) I was able to retain that much of color.
My Karwachauth was very busy, I wore this black and red sari with matching bangals and bindi. (In US wearing sari is so occasional) Whenever I watch this TV Show "yeh rishta kya kehlata hai" I love watching colorful saris, ethnic jewellery, bangles and bindis. No wonder that's my no 1 reason to watch that show.
Food on KC was very ethnic baniya style, I made Aloo Matar, Kattha mitha Petha(pumpkin), Boondi ka raita, mooli ka lachha, puri and our family's favourite Pude.

Sorry guys, after a long day, no formal table-setting just "Attack".
So food was good but what really able to get wow from my hubby dear was, saving for last sabodane ki kheer.

Sabudana Kheer

1/4 cup Sabodana
2 1/2 cup Milk
1/2 cup Sugar
saffron and Cardamom
Pistachios and grated coconut

Wash the sabudana and soak it overnight in a water to the level of sabodana.
Pour the milk into a wide and thick pan and give it a boil.
Add sugar and cardamom and turn the heat to medium. Stir every now and then to avoid sticking it at bottom. Add the sabudana slowly into the pan.
Add saffron and keep stirring occasionally. Boil it on medium heat until the sabudana's are swollen and translucent.
Add the pistachios. Serve hot or cold.
Really simple to make but too delicious to eat. Can serve cold with fruits of your choice too.

Happy sweet ending for this romantic looooong day!

Chocolate Cupcakes dedicated to a Friend.

2009-10-02T14:41:00.000-07:00

Hi Sangi,

Thank u very much for all the awards. This post as promised is dedicated to u. I hope things are fine at your end. We your blogger friends are waiting for you and your spicy chatpati post.

Come back soon...

Thank U Sangi.

For Considering my blog,

and showering me with all these beautiful awards.

Now the tag time...

What is your current obsession?
Baking

What are you wearing today?
Blue top and denim capris.

What's for dinner?
No Idea...

What is the last thing you brought?
Grossery

What are you listening to right now?
Moment of bliss, nth.

What do you think about the person who tagged you?
Simple, lovable, friendly, creative.. who cooks delicious food thats why known as Simply...Delicious.

If you have a house totally paid for,fully furnished any where in the world,where would you like it to be?
Seaside Penthouse.

What are your must have pieces for summer?
Sunscreen, white cotton clothes, lots of water.

Which language you want to learn?
French.

Who do u want to meet now?
Now....my hubby, nice weather we can go out for a nice drive.

What is your favourite colour?
Green

What do you try to cook when you have cooking blues(when you feel real lazy to cook something)?
Cook stories about the restaurent so that we can go out and eat there.

What are the cosmetics/make-up/perfumes that you can't live without?
Kajal Pencil

What is your favourite piece of clothing in your own closet?
Actually all my saaris.

If you had $100 now,what would you spend it on?
Mac cosmetics

Who are your style icons?
None

Describe your personal style?
Can't say my personal but I appreciate simple yet classy.

What are your favourite movies?
Favourite none but I enjoyed watching many of them.

Give us three styling tips that always work for you?
Nth for sure.

Coffe or tea?
Adrak ki chai

What inspires you?
Success.

Which other blogs you love visiting?
List is long...this place is full of best of the best.

Favourite dessert/sweet?
Gulab Jamun, rasmalai, rasgulla, gajar ka halwa, jalebi.........

Favourite season?
In US Spring and Fall

Which is your dream destination?
Comforts of home.

Which is your favourite international cuisine?
Italian

Who is your favourite singer?
Asha Bhonsle

Thank u Sangi for tagging and showering me with all these awards.

Now it's time for the recipe of the day....

Chocolate Cupcakes with vanilla ButterCream Frosting

Original recipe from Cupcakes Creations

5 oz Butter - softened
5 oz superfine (castor) sugar I used lesser suitable for my palate.
6 oz (175g)self-raising flour
3 eggs
2 tbsp cocoa powder
1 tsp vanilla extract

Preheat oven to moderate 350F.
Line 12 CC pan with paper cases.
Cream butter and sugar. Beat in eggs. Sift flour and cocoa and fold into butter mixture alternately with milk. Drop spoonfuls of mixture into prepared paper cases. Bake for 20 min or until a knife inserted comes out clean. Cool in pans.

Vanilla ButterCream Frosting
5 oz butter, softened
1 tsp vanilla extract (not synthetic vanilla)
1 C icing/confectioner's sugar
2 tbsp milk

Beat butter and sugar with electric mixer until light and fluffy. Gradually add vanilla and 2 tbsp of milk. Beat until smooth and creamy. Pipped it on cupcakes and decorate them ur way.

Sure thing tastes yummy....if dieting forget about it for few minutes.

Home-Style Palak Paneer and an Award!!

2009-08-10T13:56:00.000-07:00

PALAK PANEER

This palak paneer recipe is a typical home style recipe with basic ingredients and very important lal mirch ka tadka (red chilli tempering) before serving. Red chilli should be coarsely grinded for more taste. (My mother still believes in grinding all the masalas at home) They gives more taste and color.
Ingredients-
1 bunch chopped spinach (palak)
1 cup paneer cubes
2 tbsp oil + 2 tsp ghee
1/2 tsp turmeric powder
2 tsp sweet corn flour (makai ka aata)
3/4 cup yogart (or cream, if you wish)
Salt to taste
2 Green Chillies- finely chopped
1 tsp chopped Ginger
1 small onion - finely chopped
2 small tomatoes - finely chopped
1 tsp coriander powder
1/2 tsp cumin powder
1 tsp chilli powder (or to taste)
1/2 tsp garam masala

Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry paneer till golden. Remove and drain on paper towels. Keep aside. Cook spinach with little water until all soft and grind it in a grinder. ( Basically in old times spinach was roughly mashed with spatula instead of grinding in a grinder) Heat oil in a pan, add onions, green chillies and ginger. Fry onions till soft and light brown. Add tomatoes and fry until soft and pulpy. Add all masalas (turmeric pd, corriander pd, cumin pd, garam masala and salt) Fry for 30 seconds and add grinded spinach in it. Mix it well and give it a boil. Mix maize flour and yogart and add it in a spinach. Mix it well and cook till you can see oil on the surface. Now add fried paneer cubes cook another 2 minutes and palak paneer is ready to eat. Do not forget to temper palak paneer with desi ghee and red chillies before serving.
(It was really difficult to type this post while helping my son reading new words, green, frog, peas, pear....gosh sorry for the mistakes.)

Now comes the important news........horray got an award !!!!!

Thank U Bergamot and Jyoti , for considering my blog "Kreativ" and sharing this award with me. Thank U very much. Its always nice to get an award, like presents on your birthday.
Every award comes with its own rules. So lets check out terms and conditions of this award.

Terms & Conditions : 1. You must thank the person who has given you the award. 2. Copy the logo and place it on your blog. 3. Link to the person who has nominated you for the award. 4. Name 7 things about yourself that people might find interesting. 5. Nominate 7 other Kreativ Blogger. 6. Post links to the 7 blogs you nominate. 7. Leave a comment on which of the blogs to let them know they have been nominated.

Thank U Bergamot and Jyoti for passing this award to my blog. Thank You very much.

1. I wish if I can have a list of things that people might find interesting in me but there is definitely many things that i find interesting in others. Ooops count as 1.

2. I'm not stingy in appreciating what I like, can be beauty, recipe, art, craft, idea...anything. And I really like this quality in others too. Right this is 2.

3. I like cooking, and most of the time it is not a chore to me.

4. I like inviting people for lunch and dinners but what is more interesting is they think I'm Crazy,and ask me from where I get the time to cook with one Kid. Welcome to blog sphere and discover yourself its not just me.

5. I have a thing for empty glass bottles. It's weird but I always wash and keep them and forget about them when in need.

6. I'm not blindly religious but always wanted to follow all the customs and traditions away from home in US.

7. After 5 years of my marriage either I don't cook at all or if I cook, I still cook for my husband with same love and concern for his likeness. Do I need to prove.....blushing....

Now comes the nominations. There are many blogs I like and appreciate for their creative works. But I'm sure they already got this award long before.

Purva's Daawat
Simply Delicious
Daily Meals
Red Chillies
Archy's Recipes
Mom's Recipes
Enjoy Indian Food

Congratulations, and getting award second or third time still not bad you guys deserve more...

P.S- Thank You very much Sangi for the awards, next post is all about your tag, awards and a recipe dedicated for you.

Shri Satyanarayan Pooja

2009-08-06T09:56:00.000-07:00

Yesterday I performed Satyanarayan Pooja at home. Purnima/full moon day is considered as an auspicious day to perform this Pooja. This is one of the widely performed pooja in different states of India.
Satyanarayan pooja brings prosperity, peace and happiness in life. This pooja is also a medium to thank God for giving us happiness and harmony in our lives.
Though faith, belief and God are same for the pooja but we can see and appreciate regional influences in different types of prasad/bhog offered to god. I'm from U.P and in my home my mom makes Kasar and Panchamrit every month for pooja. (I used to love panchamrit a lot and always asked my mom to gave me in a big bowl.)
This is the second time I'm doing this pooja away from home in US. Thank You mom for my upbringing and rooting traditions and customs in me. They are helping me in making home away from home.

This is the small Platfrom I Sthapit and decorated for pooja.

I used cover page of my story book as my idol to worship.

Talking about prasad this is my recipe-
KASAR or Prasad for Shri Satyanarayan Pooja
1 cup wheat Flour
2 tsp Ghee
2 tbsp grated coconut
few raisins
1/4 tsp Cardamom Pd
1/2 cup Powdered Sugar
chopped nuts
Banana pieces

Heat ghee in a thick-bottomed pan and add wheat flour in it.
Keep stirring continuously until you get nice brown color and a mild smell of roasted wheat. Now add all the other ingredients leaving sugar. Mix it well and keep it aside to cool down.
Now add sugar mix it well and give to family members with banana slices after pooja.

Panchamrit
Yogurt
Milk
Honey
Tulsi Leaves
Saffron/Nuts

Mix well all the ingredients Panchamrit is ready for the bhog.

Shri Satyanarayan Bhagwan Ki Jai.

Celebrating Second Anniversary With Gulkand Kulfi

2009-07-31T01:25:00.000-07:00

Hi Friends,
Today is the second anniversary of my blog. It has been a slow(still waiting for my 100th post) but steady journey. I like to thank this blogging world and all my blogger friends for giving us so many options and making our everyday food different and special.
In these two years I learnt a lot, tried lot many recipes and amazed my husband many times with some instant treats.
So today I want to share this quick no-work wonder recipe, that always gets WOW and 100% will impress your guests.
It works for me so hope will work for you too.

GULKAND KULFI

2 Cups Heavy Cream- Whipped
1 Can Condensed Milk
1 Can Evaporated Milk
3 Tbsp Gulkand
Few drops Rose Essence
Crushed Saffron
Crushed Pistachios

Mix gulkand in evaporated milk. Mix well cream, condensed milk and evaporated milk. Add essence and pistachios. Pour it in to a setting dish. Garnish with saffron and put it in to a freezer for overnight.
Serve next day and be ready to share the recipe.

Tip-1. can also add scoops to the cold milk, blend and quench the thirst with gulkand shake.
2. Add Mango Puree in place of gulkand for Mango Kulfi.

I will like to send this recipe for the Event:Festive Food~Raksha Bandhan hosted by Priti- Indian Khana and Purva-Purva's Daawat.

Thank u very much for celebrating this bond of scared thread.

Imarti...Thank You Rak's Kitchen

2009-07-28T08:17:00.001-07:00

There are some recipes that have kind of invisible force that can push you hard enough in the kitchen and make you to try it. This is one of them. I was not a big fan of Imarti back home in India. I like Jalebis but after such a long time (probably 5 years) looking at pictures of JANGRI in Rak's kitchen made me homesick. I had no other options so I went ahead and made them. The results were really good, my son repeatedly saying this one word---More. Rk's recipe is really good and Pictures are making it more easier and simple.
Thank u Rak's Kitchen for your recipe and making are life sweeter.

Dal Dosa with Suji Upma and Peanut Chutney

2009-07-14T07:32:00.000-07:00

When I came to US, all I know about food from south India was Sambhar Idli, Sambhar Vada, Sambhar Dosa and Uttapam. Thanks to my wonderful friends and acquaintances for helping me to discover food from south other than Idli and Dosa. Now I can proudly talk about Bisi Bela Bhat, Bhagare Baigan, lemon rice, Kesari halwa and many many more.

Today I'm talking about Dal Dosa (Pesarattu) with Upma and Peanut Chutney. This is something special for my family as this is not in regular menu. We enjoyed it, its healthy and absolutely delicious.

Just to make it "jara hat ke" I made them with mixed Dal.

Mixed Dal Dosa with Upma
1/4 cup each, Toor Dal, Chana Dal, Moong Dal, Urad Dal, Masoor Dal
(Wash and soak in water overnight or at least 4-6 hours)
Ginger- 1 tsp chopped
Green Chillies- 2
Cumin seed Pd
Hing- just a pinch
salt
Oil
Drain the soaked Dal and grind it in the grinder with ginger and green chillies, adding sufficient water to make it in to a smooth dosa batter. Later add salt, cumin pd and asofetida pd. Heat flat pan, pour spoonful of batter in the center and spread it round in shape. Pour little oil on top and edges of dosa. When you can see golden color flip it in to other side. Cook that side for 30 seconds and serve hot with suji upma and peanut chutney.

Suji Upma

1/2 cup Roasted Suji
1 Onion Chopped
1 green Chilli chopped
2 tbsp roasted peanut coarsely grounded
1 tsp Chana Dal
1 tsp Urad Dal
1/2 tsp Mustard Seeds
5-6 Curry Leaves
Chopped ginger
salt
Lemon Juice
2 tbsp Oil
1 1/2 cup water

Heat oil in a pan add mustard seeds, both dal and curry leaves. Fry for sometime till dal becomes golden in color. Now add onion, ginger and green chillies. Fry until onion is soft. Add peanuts and suji. Mix them well and add water in it.(Be careful while mixing there should be no lumps in it)
Give it a boil and now add salt and cook till it becomes thick.
Serve hot garnished with chopped onion and coriander.

This is super easy and super delicious. We can have it for breakfast, lazy lunch or quick dinner.(If the batter is in the refrigirator)

Poha- The Breakfast

2009-06-12T08:42:00.000-07:00

Poha ---Not a new name, nor a new recipe. One of the most popular and easy to cook breakfast or snack with a tea in the evening.

Poha
1 cup-Poha/Flattened Rice
1 tbsp Oil
1/2 tsp Mustard seeds
6-7 Curry Leaves
1 Green Chilli Chopped
1 Onion Finely Sliced
1 Big Potato Cubed and boiled
1/2 cup Boiled Peas
2 tbsp Grated Coconut (fresh/frozen)
1/4 cup Roasted Peanut
(cashews and raisins optional)
1/2 tsp Turmeric Pd
1/2 tsp Sugar
2 tbsp lemon juice
salt

In a colander/seive wash poha under running water until all wet and keep it aside to drain.
Heat oil in a wok/pan add mustard seeds, when they start to crackle add curry leaves, g-chilli and onion. Saute onion till translucent and soft. Add potato, peas, coconut, peanut turmeric pd and sugar. Mix it well and cook 2-3 minutes. (add little water if needed) Once vegetables are cooked add poha (sprinkle little water if it becomes too dry) Mix it well and switch off the gas. Cover it for 2-3 minutes. Mix lime juice and garnish with chopped coriander leaves.
Serve with grama-garam adrak ki chai.

It goes to "Show me your Breakfast" event hosted by Divya of Dil Se.
Thank u Divya.

Happy Birthday !

2009-06-12T07:52:00.000-07:00

Every Year I have the same question in my mind before my husband's b'day. What gift should I give him this year?
What gift is more precious than a food cooked with love and care for the likeness and choice of the person it has been cooked.
This is my gift for my husband on his Birthday.

Stuffed Shells

Large Pasta Shells-12 or as needed
Salt
2 tbsp EVOO (extra virgin olive oil)
Pot of boiling water.

Cook shells in boiling salted water as per directed on the box. Once cooked, drain the water and add olive oil. Mix it well with light hands. It helps shells stay seprated without sticking with each other.

Pasta Sauce- Homemade or Ready made Ur call, I used Marinara Sauce.
1 1/2 cup- Low fat Cottage Cheese
2 cups- washed and chopped Spinach
1 tbsp- Ready to use Chopped Jalapenos
2 tbsp - grated Parmesan Cheese
Mozzarella Cheese to sprinkle on top
1 tsp Italian Seasoning
2 tbsp- Chopped Fresh Parsley (fresh makes lot of difference)
4- cloves garlic chopped
Salt and Pepper
oil

Heat oil in a pan, add garlic, saute for few seconds and add chopped spinach. Cook 3-5 minutes, season it with salt and pepper. Cook on high flame for some more time until water from spinach evaporated. Keep it aside to cool down. Mix together cottage cheese, jalapenos, Italian seasoning, Parsley, Parmesan and cooked spinach. Taste it and season it according to taste. Spoon this mixture gently and carefully in to cooked shells.
Preheat the oven at 35o degrees F.
Grease baking dish and pour 1 cup of marinara sauce in to it. Spread it and prepare a bed for stuffed shells. Arrange stuffed shells in the baking dish. Spoon some of the sauce on the shells and sprinkle Mozzarella cheese. Cover tightly with aluminium foil and bake covered on the lower rack for 30-35 minutes.

Stuffed Bread

I read the recipe for Cherry-Go-Round in Taste Of Home's Holiday Celebrations. I liked the presentation of the bread. Its a sweat bread so I changed the stuffing and the recipe according to our palate. Thank U TOH's.

For the bread-
2 tsp Yeast
2 tsp Sugar
1/4 cup Lukewarm Water
Mix well yeast and sugar in a water. Keep it aside for 10 minutes for proofing. It should rise and foam up.

2 1/2 cups Bread flour
1/2 cup Yogurt (that day was tuesday, no egg day for us)
1/2 tsp salt
3 tbsp Oil
1/4 tsp Baking Soda
1/2 cup warm Milk

Mix oil, salt, yogurt and soda in to the flour. Now add risen yeast and mix it well. Knead it in to a soft and springy dough with warm milk as needed. (atleast 5 minutes) Cover and leave it in a warm place for 4-6 hours.

For the stuffing-
1 chopped onion
2 cloves chopped Garlic
1 cup crumbled Paneer
1 1/2 cup chopped Mushroom
2 tbsp Tomato Ketchup
salt
pinch of sugar
1 tsp Italian Seasoning
2 tbsp oil

Heat oil in a pan add garlic and onion. Saute until brown in color. Add mushroom, salt, sugar, and IS. Stir it well and cook for 5 minutes till mushroom are soft and cooked. Now add paneer and tomato ketchup. Give it a stir, check the seasoning and cook another 2 minutes. Keep it aside to cool down.

Take out the dough and punch it down. Now roll it into a evenly flattened rectangle. (it should big enough to make a ring when u rolled the stuffing) Spread the stuffing within 1/2 inch of edges. Now roll up Jelly-Roll style, pinch seams and tuck ends under.

Line baking sheet with the parchment paper. Place the dough seam side down on baking sheet and pinch ends together to form a ring. This is a tricky part, with kitchen scissors cut from outside edge 2/3 of the way toward centre of the ring at 1 inch intervals. Seprate strips slightly and twist to allow filling to show. Cover and let rise until doubled atleast for an hour.

Bake at 350 degree F for 30 minutes or until golden brown.

This was my first time, probably next time I can give more accurate pictures. All I can say is it tastes wonderful.

Strawberry Bundt cake was the star of the evening though Birthday boy had a soft corner for stuffed bread. My son was happy with stuffed shells. (We also had Fruit Medley and Brown Rice Fried Rice. ) And I was happy looking at two happy faces in front of me.

Touch Wood.

Asparagus Crescent Rolls

2009-06-03T10:37:00.000-07:00

My son loves Crescent Rolls and tubes of Pillsbury Quick Dinner Rolls are the necessary item in my refrigerator. Like other kids of his age he is also not so crazy about greens. And now even become hesitant in trying out new things. So one lazy Sunday evening I decided to make his favourite crescent rolls with a little tweak. I added these asparagus with cheese while rolling out crescent shape and served warm to my son with a winner smile on my face.

Asparagus Crescent Rolls

Tube of Pillsbury Crescent Rolls
Asparagus Spears trimmed and washed
Salt and Pepper
Olive Oil
Grated Cheese

Pre-Heat oven to 375F.
Toss Asparagus with oil, salt and pepper. Unroll the Pillsbury Dough and separate in to triangles.
Place seasoned asparagus spears on narrow side of the triangle. Sprinkle cheese and roll up according to the instruction in to Crescent shape. Bake 12-15 minutes or until golden brown.
Serve warm.

June is a month of celebration for us. And it started from 2nd June (yesterday) with my Hubby Dear B'day. We had a nice evening yesterday and personally I had a busy day. I will share my recipes in coming posts for now pictures straight from my party table.

Freshly Baked Bouquet-----My Click!

2009-05-29T20:08:00.000-07:00

This was my very first attempt of baking edible cookies. I was very excited and encouraged with the results. (Thanks to my son for encouraging me the most by demanding and eating them many times a day ((I was happy and not so happy coz he was skipping his dinner)) I'm glad there is not many left now. With the cookies in mind I thought why not take a dip in photography and participate in very popular and in demand Event-Click.

With no experience in photography and not much savvy about photoshop I tried and clicked.

Today is a last day, so not much time in hand to take an advice from you guys which picture is good. I chose one and prefer to keep it in original form without using any effects. From my mind it is very Spring-y, amateurish but there is always a first time ....with time I'll improve.

These are Oatmeal Chocolate chips Cookies, I'll post the recipe very soon with some more pictures. I have to edit and post it before 30th may to partcipate in Click. So have to rush, wish me good luck for this event.

With out any further delay This is my click ready to partcipate in the Event Click-May 2009 Cookies. Thank You Jai and Bee Jugalbandi rules.

Glimpse of my favourite Color......

2009-05-27T07:35:00.000-07:00

I never used to like saag before my marriage. Mom always had a tough time when ever she made (no matter how tempting it sound) Makke ki Roti aur Sarson ka Saag. After Marriage I slowly discovered Vegetables, fruits or matter of fact "everything" I hated all these years. Everything I hated have special likeness in my Hubby's life. I started with " I'll cook it for You" and ended up liking everything I hated before. ( Credit goes to my laziness for not to cook for myself)

Now, Karela, baigun, saag, beans ..........I can eat anything, not just eat I really like them.(Setting a good example for my son)And my parents are happy too.

Sarson Ka Saag

1 Bunch Sarson (Mustard Green) - Washed

1 Bunch Palak (Spinach) - Washed

1 Big Onion - Finely Chopped

Ginger- Garlic - Finely Chopped

1 Green Chili - Chopped

1 Tomato - Finely chopped

2 tbsp Makki ka Atta

Salt to taste

1/4 tsp Garam Masala

1/2 tsp Turmeric Pd

Red Chili Pd or whole Dried Red Chili - Acc.to taste

1/2 tsp Amchoor Pd

Mix the greens and boil in enough water for 3-5 minutes. (Try not to cover while boiling to retain green color ) Let it cool down for some time before grinding it in to smooth paste.

Heat oil/ghee/butter in a pan and add ginger-garlic, green chili and onion. Fry onion until soft and then add makki ka atta.

Fry it at least for a minute on medium flame and add tomato and rest of the masalas. Mix it well and fry till the oil separates from the gravy. Now its time to add pureed greens, mix it well and add water if needed. Cook it for 15-20 minutes on low flame. Mix Amchoor pd and serve garma garm with makki ki roti, gur, mirchi ka achar and mint raita.

I garnished it with ginger and cubes of butter.

This recipe goes to Food In Colours started by Sunshinemom and hosted by Sweatha of Curry Leaf FIC-Favourite this month.

My fav. color is green that signifies Life, Nature, Growth and Harmony.

Vegetable Stir-Fry Idlis

2009-05-15T09:21:00.000-07:00

Vegetable Stir-Fry Idlis

10- left-over or fresh Idlis
1- Sliced Onion

1/2 cup Julienned Carrot

1/2 cup Thinly sliced Green Pepper

1/2 cup finely shredded Cabbage (I used red cabbage for color)

1 tbsp Oil

1/2 tsp Mustard Seeds

2 tbsp Tomato Ketchup

1 tsp Hot Sauce

salt

lemon Juice or chaat Masala (optional)

Cut the idlis Lengthwise. Heat oil in a stir-fry pan and add mustard seeds. When they start to crackle add vegetables and stir-fry for 4-5 minutes. Add tomato ketchup and hot sauce. Mix it well and cook for few more seconds. (use little bit of water if needed) Now add Idlis and salt(use less as tomato ketchup and hot sauce already had some) and toss well until they are well coated with the vegetable sauce.

Serve hot.

Ghiya Chane Ki Dal

2009-05-06T06:28:00.000-07:00

Lauki/Ghiya/Bottle Gourd with chana dal.

This dal is easy, quick, light and tastes good with both chapatis and rice. My husband is not very fond of chana dal so I don't make it that often, but on some lazy Sunday with lot of sunlight this food will make my day.

1 cup Chana Dal
1 cup Ghiya/lauki/Bottle Gourd

1 tsp Ginger-grated or crushed

2 Green chillies-chopped

1/2 tsp Turmeric pd

2 tsp Ghee

3/4 tsp Cumin Seeds

Pinch of Hing/Asafetida powder

1/2 tsp Red Chilli Pd

1/2 tsp Amchoor Pd

Pinch of Garam Masala Pd

Finely Chopped Coriander Leaves

Wash and soak Chana dal for at least 15 minutes or more.

Peel, wash and cut lauki in to small cubes.

Pressure cook dal with lauki, turmeric pd, salt, green chillies, ginger and 1 and 1/2 cup of water. Cook it till the dal is soft and done.

Heat ghee in a pan, add cumin seeds when they start to crackle, add hing and chilli pd. now add boiled dal in it. Mix it well and add water if needed. give it a boil and add amchoor pd and garam masala. Garnish it with chopped coriander leaves.

Serve hot with rice or chapatis.

Gobi Matar Tawa-Fry

2009-04-29T11:54:00.000-07:00

Its a simple classic dish, cooking time very less, easy to make and tastes really good with chapatis and yogurt. Its one of my handy-dish, which never fails to charm.

1 Cauliflower, chopped in to bite-sized florets

1 1/2 cup Peas, fresh shelled or frozen

1 tbsp oil

1 tsp cumin seeds

2 tsp coriander pd

1/2 tsp turmeric pd

1/2 tsp garam masala

1/2 tsp aamchoor/mango pd

2 green chillies, chopped

Heat oil in a flat-bottom pan. Add cumin seeds, when they start to crackle add coriander pd, turmeric pd, garam masala and chopped green chillies. Mix and stir for few seconds and add cauliflower and peas. Add salt and mix it well so that cauliflower and peas are well-coated with the spices. Cook it uncovered on medium-high flame until cauliflower is light brown in color. (this helps cauliflower to stay crunchy) Now add 2 tbsp of water, cover and cook it until they both are cooked. Sprinkle mango pd and chopped coriander leaves at the end before serving

Most of the time I make this dish without onion, garlic and tomatoes to get the real taste of vegetables with spices.

Gobi matar is really excited for attending 2 events going on-

WYF: Side Dish Event hosted by Simple Indian Food

15 Minute Cooking event hosted by Indian Vegetarian Kitchen

Thank you EC and Mahima.

Talking About Dhania/Cilantro

2009-04-24T07:56:00.000-07:00

If you really wanted to eat chat-pata, crunchy, Kuch Chat ya Pakoda, there is this sure thing you definitely needed to complete the recipe.

And that is our humblest Dhania chutney/Hari Chutney

1 bunch fresh Dhania/coriander/Cilantro

1/2 bunch Mint

1/2 Green Mango

3 Green chillies

1 tsp Cumin seeds

2 tsp Sugar

Salt and lemon juice as per taste

(can add onion, garlic or ginger too )

Wash and clean mint and coriander leaves. (use soft/upper stems of green coriander for extra taste) Mix coriander, mint, roughly chopped green mango, green chillies, cumin seeds, sugar and salt in a blender. Grind them until it becomes in to smooth paste. Use limited amount of water as needed. Add lemon juice and mix well. Taste it and adjust the sweetness and sourness as per your taste.

Green Chutney is ready for a ride.

Dhania is one of the most commonly and widely used herb in Indian Kitchen. This is my favourite garnish and an essential ingredient in my refrigerator.

These are the few dishes I made with our friendly Dhania.

Pani-Puri Ka Pani----------------- Dhania Aloo

Dhania Dosa----------------- Moong-Dal Chila Chaat

But I think Dhania-chutney is a recipe that is fit for JFI-Cilantro hosted by Cilantro.

Thank you Cilantro and Indira-Mahanandi for starting it.

Rest of the recipes are coming soon.

Enjoy good weather.

Do You Have A Sweet Tooth !?

2009-04-17T06:24:00.000-07:00

I made these sweets on Ashtami/Ramnavmi but due to busy schedule didn't get time to post the recipes. First one is Pethe ke ladoo and the other is Nariyal Burfi. They both comes out really good this time.(Believe me! I'm not lucky with sweets everytime) I have a sweet tooth, so when I got mail about Methai Mela from Dear Sri I can't wait, any longer and wanted to share my recipes to make this mela more sweeter.

This one is Nariyal Burfi/Coconut Fudge. This is my favourite Burfi and all the credit for the sweetness and goodness goes to Popular Saffron-Saffron Hut

Her Recipe for coconut burfi is super good. I made this fudge many times but still my squares are not as good as hers. I don't know why you stopped blogging Saffron I want to thank you, for all your wonderful work.

Do try this sweet it will make the occasion more sweeter.

You will enjoy this fudge in every bite of it.

Thank U Saffron

Now its time for next recipe.

Pethe Ke Ladoo

I'm sure you all must have heard about popular Agra ka Petha. I know Petha itself is so good you can't even think of doing anything else with it. But back home I used to make these ladoo with my Mom that gave petha altogether a different taste. I'm a Coconut lover so I love anything with coconut.

Pethe Ke Ladoo

1 cup Grated Petha (agra ka petha)

1/2 cup Roasted Khoya

1 cup Desiccated Coconut

1/2 tsp Cardamom Pd

Tutti frutti and extra D-Coconut for garnishing.

Mix above first four ingredients very well. If you find the mixture sticky can add more Coconut or Khoya according to the taste. Once the mixture is smooth make ladoos out of it.

Roll the ladoo in the extra D-coconut and give it a color with the garnishing of ur choice. You can use nuts, dried fruits, tutti fruiti or wear ur thinking caps and give me more options.

I love this sweet out of sweet, do let me know what u think of it ?

Thank U Srivalli for hosting Mithai Mela Its a nice timing for my recipes.

Just want to make sure I'm not disappointing You :-)

Thanks again, Srivalli.

Easter Cupcakes

2009-04-13T06:50:00.001-07:00

I made these cupcakes yesterday for Easter.

I baked Basic Chocolate Cupcakes and used Cream Cheese Coconut Frosting. These Marshmallow Chicks are Store-bought. I was really satisfied with the result.

Happy Easter.

Just For Kiddos....

2009-04-07T07:20:00.000-07:00

Mother’s biggest concern is cooking for their kids that is nutritious and up to their taste. The term “fussy Kid” is as terrifying as a monster. My 25 months old son is not a fussy kid but prefer nicely served food. For the Breakfast if I gave him Scrambled eggs, he wants “Bana” banana slices along with it. Sometimes I marvel on his ability to think and remember things at this age. In this post I would like to share some of my son’s favorite things-

Anytime Favourite- Instant food

Shell Pasta with Mango and Grapes.

1/2 cup Small Vegetable Shells - I used Eden Organic whole grain

Cook pasta as required, rinse, drain and set aside.

1/2 cup Pasta Sauce

Italian Seasoning as per taste

2 tbsp Heavy cream

1/2 cup Sauted Vegetables

Salt and pepper as per taste

Warm up the pasta sauce and mix all the other ingredients and its ready to serve.

Breakfast Time-

Scrambled Egg with Banana Slices

Egg

Oil

Salt and Pepper

Banana Slices

Heat pan with few drops of oil. Whisk the egg with salt and pepper. Add the egg mixture in the pan. Break apart egg in to pieces, and cook it for 10-15 seconds. (My son prefers dry scrambled egg so sometimes I cook it for little longer time).

Serve Hot with Bread.

Lunch Time-

Dal Paratha with yogurt and Orange slices.

2 cups Whole Wheat Flour
1 cup Left-over Dal or dal cooked with salt and turmeric
Oil For Cooking

Combine Left-over dal or cooked dal in the W.Wheat flour and knead in to smooth and soft dough with the help of enough water.Divide the dough in to equal portions. Roll out each portion in to circle or shape of your choice. Cook it in a skillet with little oil on medium heat until you see brown spot on both sides.

Dinner Time-

Egg curry with curried rice and Tomato Onion Raita

I've already posted this recipe Here and it goes to Cooking For Kids: Rice Event Hosted by Trupti-Recipe Center and started by Sharmi-Neivedyam.

Thank You Trupti and Sharmi.

And it looks like this post is also appropriate for Monthly Mingle Kids Lunches hosted by Cooking 4 all Seasons and launched by Meeta- What's for Lunch Honey?

Thank Srivalli and Meeta.

All Mom's are looking forward for the Round-up!

Think Pink - Strawberry Lassi

2009-03-31T07:56:00.000-07:00

STRAWBERRY LASSI

10-15 big fresh strawberries, trimmed and halves
3 tbsp Sugar
2 cups plain yogurt (whole-milk or low-fat)
1 cup ice cubes/cold water
Pistachios for garnishing
Puree strawberries with sugar in a blender until smooth.
Add yogurt and ice, then blend it again.
Serve chilled.

I've already posted strawberry lassi Here so withdrawing my name from the event but Lets welcome summer !!! with this post.

Mera Lucknowi Andaz.........

2009-03-26T10:45:00.000-07:00

Ever since I heard about RCI-Lucknow, I wanted to participate in this event. I wanted to represent my state with my fellow blogger. Lucknow cuisine is all about variety, but living in this part of world (U.S) where 2 people is a family, it is not at all motivating to cook this much of food for one time meal. But I totally believe in- If there is a will, there will be a way. So I cooked, I clicked and happily waited for my husband for a big surprise. Guess what!! I got a call from my husband that he might come late due to some work call. So here I was alone (not exactly, my 2 year old son was there) so here we are, with lots of food but no company. I lit some candles and thinking them as my company ate food in totally Nawabi Style.

So here I present My Lucknowi Andaz....-:-)

I made - Bathue Ka Raita, Aloo Wadi, Shahi Paneer, Muglai Chawal, Hari Pyaz Aloo ki Sabji, Ajwain ka Tikona Paratha with Mirchi ka Achar, Aam ka Mitha Achar and Papad.

Lucknowi food is no food without Mango. Dusshari thats the variety very popular in U.P. Last but not least no meal is complete with out Mukhwas (Mouth-Freshener) and most popularly Paan in lucknow.

Let's start with Bathue Ka Raita and Aloo Wadi -

Bathua in hindi, I searched on net and these are the other names for it.

Common name: Fat Hen, Lamb's-quarters, Pigweed, Bathua बथुआ (Hindi), Paruppukkirai (Tamil), Chandanbethu (Bengali), Vastukah (Sanskrit), Bathua (Oriya), Kaduoma (Kannada), Pappukura (Telugu), Vastuccira (Malayalam), Chakvit (Konkani)

Bathue Ka Raita

1/2 cup Bathua Blanched and grinded

1 cup Yogurt

Salt

1/4 tsp Hing

1/2 tsp Cumin Seeds

Chat Masala (optional)

Red Chili Pd

Whisk yogurt until smooth (add water if needed) with salt and Bathua. Heat few drops of oil in a very small pan, add cumin seeds. When they start to crackle add hing and add this in to the yogurt. Serve cold.

Aloo Wadi here I posted it earlier in my post.

Shahi Paneer and Mughlai Chawal

Shahi Paneer

2 cups cubed Paneer

1 big onion Chopped

4 cloves Garlic (Garlic in US is quite big add more in India)

1 green Chili

4 tbsp Crushed Tomatoes or 2 chopped Tomatoes

15 Cashewnuts soaked in 1 cup of milk

1/2 tsp turmeric

1/2 tsp garam masala pd

1/2 tsp kitchen king

1/2 tsp cumin seeds

2 bay leaves

salt

Oil

Heat 2 tsp of oil, add cumin seeds, onions, garlic, chilies and fry until onions are light brown in color. Once it cool down grind it in to smooth paste with tomatoes, cashewnuts and milk.

Heat 1 tsp of oil in the same pan, add bay leaves and the tomato paste in the pan. Fry it for a minute (add little water if needed) til you can see some oil on the surface. Add all masalas and 1 cup of water. Give it a boil and add paneer cubes in it. Cover it and cook it for 5 minutes on low flame.(Keep stirring in between and add more water if the gravy is thicker for your taste)

Serve Hot with a garnishing of your choice.

Mughlai Chawal

1 cup Basmati Rice

3/4 cup Sugar

Saffron soaked in warm milk

Fried Cashewnuts

Raisins

Dried Cranberries

1/4 cup Coconut Pd

4-5 cloves

2 star aniseeds

1/2 tsp Elachi Pd

1 tbsp Ghee

Heat ghee in a heavy bottomed pan. Add cloves, star aniseeds, cardamom pd and rice in it. Mix it well and add water and cook until rice is half done. Now add sugar, raisins, cranberries, coconut pd cashewnuts and saffron milk in it. Cover and cook it until rice is fully done.

Hari Pyaaz Aloo Ki Sabji

1 cup chopped Hari Pyaaz/Scallion

2 potatoes Cubed

2 tsp oil

1/2 tsp Cumin Seeds

1 1/2 tsp Coriandar Pd

1/2 tsp Turmeric Pd

1/2 tsp Chili Pd, Salt

Heat oil In a pan and add cumin seeds. When they start to crackle add all the masalas excluding amchoor pd. Stir it for 20 seconds and add pyaaz and aloo. Mix well, add salt little bit of water, cover and cook until it is done. Serve hot sprinkled with amchoor pd.

Lastly its Mango and Mukhwas.

Mukhwas - Khatta Mittha Dried Aam, Silvered Fennel Seeds, Khatta Khajoor, Coloured Mukhwas and my favourite Aam Papad.

Well its one long post - and it is for RCI-Lucknow Cuisine Event hosted by Dear Lavanya's Home Cook Recipes and brain child of Lakshmi's Veggie Cuisine.

Thank You Lavanya, Thank You Lakshmi.

Devi Navratris are starting from tomorrow, So no non-veg, eggs, onion, garlic for 9 days. Happy Navratis to all of you.
Before I finish, I want to complete my story. Next day when I gave this food to my husband for the lunch, He called me just to talk about-- what he missed??!! Thanks Dear.

Bharwan Karela

2009-03-22T19:08:00.000-07:00

Bitter Gourd or karela with all the medicinal qualities, is one vegetable that does not get due love and regard from people. Aaj maine karela banaya hai, but I'm not hungry that's the answer it gets every time. Even I used to have this bitter relationship with this vegetable but now I've started liking it, cooking it and sharing it. M (not the junior) loves karelas, so this is must have vegetable in my home.

This is my Mom's Recipe (what's new) and I like this Khatta (aam and amchoor) spicy and crunchy swad of this vegetable. And best of all this sabji stays good at least for a week in refrigerator (its like a pickle and store it with used oil) and if going out its good for two days.

Bharwan Karela

Karela - 6 Small Karelas(Peeled off upper layer) (Bitter Gourd)

Onions - 3 medium (Finally chopped)

Kaccha Aam - Half (grated) (keri, Raw Mango)

Green Chilli - 2 (Finely chopped)

Salt as per taste

Coriander Powder - 2 tbsp

Red Chili powder - 1 tsp

Cumin Powder - 1 tsp

Mango Powder - 2 tsp

Garam Masala - 1 tsp

Fennel seeds Powder - 1 tsp

Turmeric Powder - 1 tsp

Slit peeled karelas lengthwise and make space for stuffing by removing seeds from inside. Now sprinkle salt all over them(inside and outside). Keep them aside for at least an hour to drain out all bitter juice from them.

For stuffing - Take oil in a pan and saute onion til light brown in color. Add grated R-Mango and all masalas. Mix well and cook for another 2 minutes. Let it cool down.

(Squeeze out bitter juice from karelas) Stuff the onion masala in to the karelas. (I don't thread them but if you are not comfortable you can tie them with the thread)

Shallow fry karelas in a flat-bottom pan. Remember changing their sides time to time when they become little darker in color. Once they cooked blot excess oil in paper towel and serve with roti, puri or parantha.

I know this is not one of the most loved recipe but I will like to send it to event- SWC Meals on Wheels hosted by Lakshmi from Taste of Mysore.

Thank U Lakshmi.

Holi Hai!!!!

2009-03-17T19:25:00.000-07:00

Its already Late so without any further delay, I'm posting my recipes for Dear Purva's event - "Holi Hai !!"

Thank U Purva for hosting this colorful event. Looking forward for colorful round-up.

GUJIYA

1 tin Evaporated Milk, Semolina (Suji) 1/4 cup, Sugar 1/2 cup, Coconut, grated 1/4 cup, Almonds, chopped 2 tbsp, Cashew nuts, chopped 2 tbsp, Raisins 2 tbsp, Green Cardamom Powder ¼ tsp

For Dough- Maida 1 cup, Oil (4 tbsp) + for frying, Water

Roast suji on medium flame till it changes colour. Mix in all the other ingredients for the filling. Cook on medium / slow flame, stirring occasionally, till the mixture is dry.

To prepare the dough, rub oil into maida. Add water and make into stiff dough. Knead the dough till pliable. Keep aside covered for 10-15 minutes. Knead dough once again. Divide the dough in to small balls. Roll each ball into a flat round like a thin puri. Place one tbsp of the filling. Fold over and shape into gujiya sealing the edges with little water.Deep fry in hot oil till golden brown.

TIP-To seal, you can use gujiya mould or press with ends of a fork or simply twist with hand.

CHIVDA

2 cups Thin Poha

Roasted - Peanuts, Almonds, Cashew nuts, Coconut slices, Pinenuts

Raisins (all nuts- to taste)

1/2 tsp Mustard seeds

Few Curry Leaves

1/2 tsp Turmeric Pd

1 1/2 tsp Sugar

Amchoor Pd/salt/Kala Namak (to taste)2 tbsp Oil and oil to fry poha

Red chili/green chilies - to taste

Fry poha in a hot oil (It will puff as soon as you put it in a oil) Be careful as it splutter lot of oil.

Keep it aside to cool down.

Heat oil in a pan, add mustard seeds. when it start to crackle add curry leaves, turmeric pd, chilies. Now add all the nuts, sugar, salt, amchoor pd and kalanamk. Add fried poha and mix it well. when poha is all even colored taste it and add what ever is needed. Cr

Crispy Crunchy snack is ready.

This recipe goes to Event- Lets go nuts with almonds hosted by Tasty Treats

Thank you.

My Holi 2009

Jab We Met....

2009-03-14T16:13:00.003-07:00

This month we celebrated 5Th year anniversary of Jab We Met.... yeah! we met 5 years back as strangers over a cup of Cappuccino. That's what we ordered and spent some time talking and knowing each other. Coincidentally he was wearing shirt of my favourite color, and being fan of "Dil To Pagal Hai" I thought its a sign from above (ya! those days) and that color is everywhere in our home now.

We met as Strangers, Started as a Couple and now "Three" is a company.

On our Fifth Anniversary of Jab We Met I made Cappuccino (Tried ya, at home without Machine) just to relive our first meeting all over again.

I tried it for the first time ( we both are Tea Lovers - Adrak Ki Chai) and it comes out fairly good. But today I want to share much delayed recipe for-

PINEAPPLE UPSIDE DOWN CAKE

For Caramel

3/4 cup dark brown sugar

2 tbsp unsalted butter

6 pineapple rings/slices

6 maraschino cherries ( I used 11)

For Cake

2 cup All Purpose Flour/Maida
2 tsp Baking powder
1/2 tsp Salt
1/2 cup Butter
1 c Sugar (or less up to ur taste)
2 Eggs
1 tsp Vanilla essence
1/2 cup Milk

For Caramel- Melt 2 tablespoons butter in a pan. Add brown sugar and mix it very well. When sugar starts caramelising, pour it in to a greased cake pan. Arrange pineapple and cherries according to the shape of the pan.

For Cake- Cream butter and sugar until light and fluffy. Sift flour, baking pd and salt. Separate the yolk and white of eggs. Beat yolk with Butter and Sugar until light and lemony yellow. Add dry ingredients and vanilla essence. Add milk mix it well. Beat egg whites until stiff then fold into the egg yolk mixture. Pour it on arranged pineapple and cherries. Bake in preheated oven at 350F for up to 35 to 45 minutes. Let the cake cool down for 10 min, and then raise the curtain by turning it upside down.

Cake is ready to serve.

Egg Curry with Curried rice

2009-03-13T16:15:00.000-07:00

I decided to make Egg curry for my husband one evening. Egg curry means left-overs for me. Somehow I'm not able to develop taste for this curry. While I was making it I realised amount of curry is too much for 3 eggs. Then and there I decided to make Curried Rice.

EGG CURRY

3 Eggs Boiled

1 Big Onion

3-4 cloves Garlic

1/2 inch piece of ginger

1 green chili (u can add more if want spicy)

1/4 cup Tomato Puree

3tbsp yogurt

Masala- Turmeric, coriander, roasted jeera pd, chili pd, garam masala, salt

Fry Boiled eggs in hot oil until light brown in color. Keep them aside to cool.

Grind onion, garlic, ginger and green chilies in to a smooth paste. Heat oil, add onion-garlic paste and fry till golden brown. Add all the masalas fry for sometime and add tomato puree in it. Fry till you can see oil on the edges. Add yogurt mixed in a cup of water (if making curried rice later add 2 cups of water :-) ) and boil on a medium flame. (stir in between if necessary) Cut the eggs in to halves (vertically) and add them in to gravy. Simmer it for 10 minutes or until it reached to the thickness of your choice.
Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti, naan or rice.

Tip- After mixing yogurt if u see little chunks of it in the gravy or if the gravy is not smooth, Blend it in the blender before adding eggs.

CURRIED RICE

1 tbsp oil

1 bay leaf

Few cloves and whole black pepper

Left over curry

1 cup Rice (soaked in water )

2 cups Water

Garnishing of your choice

Heat oil in a pan, add bay leaf, cloves and peppers. Add curry and fry it for few seconds. Now add rice and mix it well. Add water and salt (if needed) cover and cook till done.

Serve hot with Egg Curry or Curry of your choice.

This recipe is going for Think Spice..Think Pepper.. event hosted by Dear Divya from Dil se..

Thank You Divya, Thank You Sunita-Sunita's World

Happy Holi

2009-03-11T15:48:00.000-07:00

Holi is a festival of 3 "F" - Fun, Family and Food. Yes..."Food" that brings festivity on holi with colorful and scented gulal. Mom used to make (sorry mom u still make) so many food items on Holi. Name a few like Gujiya, Mathri, Meethe and Nankeen Shakarpare, Imli ka paani, Dahi Wade. Gosh! all that work for us (me and my brother) coz we were so excited for all the good food weeks before on Holi. I love u Mom for all the hard work you did and you're still doing to make each and every day special for us. I still remember making gujiya with my mother. (Thank U Mom for insisting me to help u, now when I'm married and have my own family and kid without any thought I know how to make the day special for my family). These are the few things I made on Holi.

Holi is incomplete without Gujiya. I also made Sev, Chivda and Banana Bread for my son.(Its not customary its just for his love for Bananas.) While I was making gujiya I was thinking all about home, we all (my dadi, bhabhi, mom and myself ) used to make gujiya's together. It was more fun than work. Here (in US), I have to do everything by myself all alone. Its OK, then I wonder, if my son with his all American taste (cupcakes, muffins, croissant, donuts.....) is going to like it or not. Lets see if not this year, probably next year. With thinking and hoping I finished my work and with all love and hope I gave very first gujiya to my son. He took a bite and return to his unfinished work of messing up whole room. And I returned to my work of cleaning and sorting things in the kitchen. All of a sudden my son came and hold me, I asked what happened and his one word made my day. He said "MORE"

Like a very proud mother I gave him one more gujiya and felt so satisfied that all my hard work is paid. I was feeling like a super Mom (blushing blushing) and can relate myself to my mom. Mom I have started understanding you more better.

Well today just my story, recipes very soon....

As Cool As Cucumber.......

2009-03-05T05:31:00.000-08:00

Are they really cool ??? Well I searched and my research says... It's true! They says..It's much cooler inside of a cucumber than outside! So with out any wait take advantage of this fact by eating lots of cooling cucumbers on coming hot summer days. We can do so many things with it. Add cucumber slices to salads, sandwiches (my all time favourite), wraps, cold noodle dishes or pasta salads. But I like my "Desi" recipes like Matra chaat with cucumber,Upma with cucumber, desi style canapes with corn and cucumber and lastly my favourite favourite "CUCUMBER RAITA" .

Cucumber Raita

1 Cucumber- Grated

2 cups of yogurt (if thick add water)

Salt to taste

1/2 tsp roasted cumin seeds pd (I like it more)

R-chilli pd to taste

Chaat masala and chopped coriander leaves (optional)

Whisk yogurt with salt until smooth. Add grated cucumber and rest of the ingredients in it.

Mix well and chilled until the time you want to serve.

It goes well as a dip and foods like stuffed parantha, pulav or just cucumber raita on hot summer day.

This recipe is well suited for AFAM:Cucumber event hosted by Neha of Tasty Recipes

Thank You Neha and Thank You Maheshwari of Beyond The Usual for starting it.

Trouble Two...

2009-03-04T05:00:00.000-08:00

Once they are "two" kids really become choosy, fussy and stubborn about what they want to eat. My son loves to eat rice but I want him to eat chapati also. This one dish is a full meal for him. He is happy and as a mother I'm happy to.

This recipe is for Stuffed Dal Dhokli and I'm really thankful to "coffee" from The Spice Cafe for sharing this wonderful recipe with us. Her recipe with all those fabulous pictures will really push you towards the kitchen. Rush in and Rush out with Stuffed Dal Dhokli.

THANK YOU, COFFEE.

Link for the recipe-- Stuffed Dal Dhokli From The Spice Cafe

My version is just the copy of the original recipe (thank u coffee) but little mild (no chillies) up to the taste of my son.

This post also goes for MBP:Kids Food Event hosted by Dear Trupti of Recipe Centre and brain child of Coffee's MBP Event

Thank U Trupti and Thank U Coffee.

Instant Treat For Kids

2009-03-03T05:33:00.000-08:00

There are times when you want to instantly reward your children with some colorful tasty treat, that your kiddos really deserve. Kids wants something sweet, colorful, and whipped cream..yeah !! This is what I gave to my kiddo when he ate green beans in his lunch without any fuss. Bravo...he earns it.

This colorful bowl requires sesonal fruits or any fruits you have and whipped cream (can use that are available in cans or whipped at home)

Fruits I used were-- Mango (cubed), Banana (sliced), Strawberry (sliced) and raspberries.

Really simple, Place first layer of fruit in a bowl (in my case I used Mango) then thin layer of cream, second layer of fruit (IMC-Banana) again thin layer of cream, Third Layer of Fruit (IMC - Strawberry) swirls of w-cream and last fruit I used Raspberries.

Instant Fruit Pudding ready to eat.

I really want to mention the help I get from my son by giving me the fruit bowls, repeating fruits name after me and lastly sharing it with our neighbour's daughter.

Just for u Shonna... Anyday Anytime Anything.

Chocolate Cake For Chocolate Lovers

2009-02-28T05:22:00.000-08:00

If you are looking for a good recipe for a chocolate cake, take my words This is the one.

The cake was real moist, dark and delicious. The only variation I did was 1 cup of sugar instead of 2. And I tried chocolate cherry icing for it.

Cake Recipe--http://allrecipes.com/Recipe/Hersheys--Perfectly-Chocolate-Chocolate-Cake/Detail.aspx

I cut it in halves and filled one layer with whipped cream with chocolate syrup and sugar. Sprinkle chopped cherries over it, and cover it with the top layer of the cake.

I didn't use much of cream on the top. I want to save the rich, moist, dark chocolaty taste.

Serve immediately else there are chances you get a empty platter later on......

Simple sada ---Tomato Soup

2009-02-27T06:15:00.000-08:00

There is nothing like a steaming hot bowl of tomato soup with croutons (Oh Boy! that is the must thing with tomato soup) on a cool windy night. Wow, Soups makes the winters bearable and pleasurable.

TOMATO SOUP

4 Red Tomatoes

2 Carrots

1 onion

1/2 Beet Root

3 cloves of garlic

Ginger

1 boiled potato

1 bay leaf

1 tsp sugar

salt and pepper

2 tbsp cream (optional)

Cut tomatoes, carrots, onion, beet root and garlic in a big chunks. Pressure cook vegetables with 4 cups of vegetable stock or water salt and bay leaf. Once vegetables are done keep it aside to cool down. Fish out the bay leaf at this point and put everything in a grinder with a boiled potato and sugar. Grind it until smooth.
Now give it a boil in a pan stirring constantly (Taste it if acidic add more sugar) Just before serving add cream in it.

Serve hot with croutons(as many as u want) Pepper (straight from the grinder) and coriander leaf on top.

This recipe is also going for a SWC:Soups event hosted by Neha of TASTY RECIPES.

Thank U Neha for hosting such a healthy yummy event.

Matra Kulcha Saath Mai Mango Lassi

2009-02-25T16:54:00.000-08:00

Matra Kulcha with Mango Lassi

MATRA

1 cup matra (dried yellow peas) soaked in water for 4-5 hours.

2 tbsp oil

1 tsp Roasted cumin seeds Pd

1/2 tsp chilli Pd

Salt to taste

1/2 tsp fennel seeds Pd

1/4 tsp Coriander Pd

Tamarind chutney or lemon juice

Chopped coriandar leaves
Chaat masala

Pressure cook dried peas until soft but not mushy. Heat oil in a pan, add all masalas and stir it for few seconds. Add boiled Matra and mix it well.(add little bit of water if needed)

Add salt and tamarind chutney or lemon juice and cook it for a while.

Serve hot with sprinkled chat masala, garnished with chopped coriander leaves and platter of finely chopped onion, cucumber, tomatoes, grated carrot and wedges of lemon.

KULCHA

2 cups of Maida (all-purpose flour)

1tsp of yeast

1 tsp of sugar

2 tbsp of lukewarm water

1/2 cup Yogurt

pinch of salt

1 tbsp of oil

warm water or milk to knead as needed

Mix yeast, sugar and 2 tbsp of water. Keep it aside for 5 minute until frothy.

Mix maida, yogurt, salt, oil and yeast mixture. Make a soft and smooth dough with the help of warm water or milk as needed. Keep the dough for 4-5 hours in a warm place. When its fermented, divide the dough in to equal portions and roll it in to thick puris.

Place it on greased baking tray and keep it aside covered again for 15 minutes. When the rolled kulches are puffed up a little, brush the top with milk , sprinkle kalonji and bake in pre-heated oven at 275 degree F for 7-8 minutes (until u get brown spot on top).

Before serving with Matra fry kulcha with some butter on griddle.

Serve Hot and enjoy good food.

(use yeast in cold weather when fermentation is not easy just with yogurt)

MANGO LASSI

2 cups yogurt

1 cup mango Puree

1 cup milk

1 cup chilled water

3 tbsp sugar (acc. to taste)

pistachios (chopped) for garnishing

Mix all the ingredients in a blender very well.

Serve chilled this refreshing drink garnished with pistachios on top.

This is my entry for RCI- HARYANA hosting by Simple Indian Food

Thanks for hosting the event.

Good Friends--- Choley Bhature

2009-02-25T10:58:00.000-08:00

There is simply all same ingredients while cooking Choley, still the taste is different from hand to hand. My recipe for choley is really simple with no onion. Instead I prefer onion salad while eating (even no garlic while eating choley with bhatures) (Prefer garlic with choley and rice)

CHOLEY

1 cup Kabuli Chana(soaked overnight in water)

1 tsp grated Ginger

2 bay leaves

3 or 4 Cloves

1/2 tsp Cumin Seeds

1 tsp Red Chilli Powder (or to taste)

1/2 tsp Turmeric Powder

2 tsp Coriander Powder

1/2 tsp Garam masala Pd

Salt (to taste)

2 tbsp Oil

2 tbsp tamarind chutney

1/2 cup Tomato puree or 2 medium tomatoes finely chopped

Pressure cook the chick peas for some time until they are soft. Heat oil in a pan, add bay leaves, cloves and cumin seeds. When the seeds crackle, add ginger paste and saute for few seconds. Now add tomato puree or chopped tomatoes, saute it for a min. then add all masalas and salt and cook it for another minute. Add the chick peas and 1 cup of water(acc. to taste) mix well and simmer for 20 minutes. When choley looks like cooked add tamarind chutney or lemon juice with finely chopped coriander leaves.

Serve hot with Bhatures.

BHATURE

2 cups All purpose flour (Maida)

1 tsp Yeast

1 tsp sugar

2 tbsp water (lukewarm)

1/2 cup Yogurt

2 tbsp Vegetable Oil

Salt to taste

Mix yeast, sugar and water. Keep it for 5 Min's for proofing.

Mix maida, yogurt, oil , salt and risen yeast very well. Knead the dough with warm water (if needed) until its soft and smooth. Cover and leave in a warm place for 4-5 hours.

For Bhature Divide the dough in to equal portions and roll it like a puri (little bigger).

Heat heavy bottom pan with oil, slip bhatures in the hot oil (carefully) Deep fry until the bhaturas puffed up and golden brown from both sides.

Serve hot with Choley, boondi raita, aam aur gajar ka aachar and onion salad.

This is my entry for the event "Made For Each Other" by ASVADHA.

Thank u for hosting such a cute event.

Cholai ke ladoo (for Shivratri)

2009-02-24T07:17:00.000-08:00

CHOLAI aur CRANBERRY KE LADOO

Cholai ke ladoo is one sweet that comes in my mind, when i think of Shivratri back home in India. Though I'm not a big fan of this ladoo but all i know is this ladoo goes very well with this "Falahar" fast. This year I thought of making this ladoo for prasad on Shivratri.

1 1/2 cup of Roasted Cholai

1 cup grated Jaggery

1/2 cup dried Cranberries

3 tbsp of water

Melt Jaggery in a heavy-bottom pan with 3 tbsp of water. When it started to boil, add roasted Cholai in it. Stir it continuously, add cranberries and mix all the three very well.

Switch off the gas and keep the mixture aside to cool down. When the mixture is still warm ( cool enough to touch) give the shape of ladoos with greased palm.

Store in a air-tight container.

HAPPY 2009

2009-02-19T10:06:00.000-08:00

A Very Happy New Year, Happy Valentine's Day and Happy Shivratri in advance.

Yes I'm Back. Last Year ended with some good and bad moments and lots of memories to keep and cherish.Though for me, the year ended with a sadness for a personal loss but 'New Year' brings back all the energy and hope to look forward and wait, what this year unfolds for us. Its 2009 ..its late but "Happy New Year" to my friends and visitors of my blog.

Now its a confession time... from last two years I have a man in my life other than my husband...he is charming, naughty, cute and adorable. I'm so much in love with him. And I always thank God for blessing me with him exactly 2 years back on 16 February 2007. I am really blessed... My Husband loves him too.

Yes I'm talking about My Man, My Boy, My Son.

My first post of 2009 is the cake I baked for him on his Birthday. Its a Carrot Sponge Cake, with cream icing Just for him.

Well, I know it was not perfect but for sure full of love, a perfect gift from a mother to a son.

This is for My Man, My Husband, My Friend.

I cooked this special meal for my husband on the same weekend. We had a nice time and I'm glad I was able to do something special for two special people in my life.

See u soon with the recipes and lot to share. Pls update me with the going on events if possible.

Thanks.

Namkin Jave and an Award.....

2008-10-18T19:54:00.000-07:00

Namkeen Jave

Jave (as we call it in U.P) is a kind of vermicelli with a difference that, these are Home+Hand made with whole wheat flour mixed with all-purpose flour. My Grandmother, mother and sometimes my aunts also sit and chat in the afternoon while their hands are busy in twisting and making these delicious Jave. It seems really easy when u see them doing it without paying much attention how their fingers are moving, but when I tried then i know its really tricky to make them long and thin like angel hair pasta.
This recipe is really common at my home. When ur in hurry this recipe is really handy.

1 cup Roasted Jave (vermicelli)
1/2 cup peas (add any vegetable of ur choice, but i like it just with peas.)
1 Green Chili Chopped
1/2 tsp Cumin Seeds
1/2 tsp Turmeric Pd
1/2 tsp Coriander Pd
1 tbsp oil
Salt

Heat oil in a pan and add cumin seeds. Let them crackle and add turmeric and coriander pd. Stir for few seconds and add green chilli and peas. Add Jave, salt and 2 1/2 cups of water. Cover it and cook till peas and jave are cooked to Al dante (I want to use the term with our Indian Pasta)
There should be no water in it.
Serve it with a dash of desi ghee and chat masala.

(I use to add ketchup and Little bit of sugar, and still like it that way)

One more recipe from U.P.

I have two good news to share with my friends.

Thank U PURVA ---purvasdaawat for passing me this lovely and my first award "Butterfly Award". Thank u very much Purva.

The rules of the award are:-
Put the logo on your blog. Add a link to the person who awarded you. Nominate 10 other blogs Add links to those blogs on yours, and leave a message for your nominees on their blogs.
So I'm passing this Award to---------

Vijaya of http://dailymeals.blogspot.com/
Rashmi of http://delhibelle.blogspot.com/
Sia of http://www.monsoonspice.com/
Priti of http://indiankhanna.blogspot.com/
Deesha of http://vegetableplatter.blogspot.com/
Raj V of http://rakskitchen.blogspot.com/
Hima of http://snackorama.blogspot.com/
Swati of http://chatkhor.blogspot.com/
Sagari of http://indianhomefood.blogspot.com/
Ramya of http://nalapagam.blogspot.com/

CONGRATULATIONS TO ALL.

Now comes the second news......Guess what, I'm going to India yayyyyy......I'm so happy but the sad part is I'm going to miss all delicious recipes, events and above all my friends.

Happy Diwali and very happy new year to all.

Gollu doll Display ....

2008-10-09T10:30:00.000-07:00

There is something I really want to share with my friends on this festive time. Yesterday, I was invited to my neighbour's place for Gollu doll celebration. First I was little confused, what kind of dolls and display and celebration. But thanks for being part of this world, to my friends and their talented, creative and beautiful blogs. I searched and get all information about Gollu Doll Display. I was all prepared to go there and participated in all fun and festivity.(I even sang one of mata's song) I made Black Channa Sundal for the first time and thank you again, it comes out really good.
I want to take this opportunity to thank every one of you in this blog world, for sharing all festivity, happiness and love in a form of sweet, tangy, tasty, delicious recipes.

This is the picture I click at my neighbour's place.

GOLLU DOLL DISPLAY

The display was really beautiful and nicely done. In US where festivals come and go without knocking on the door, this experience was really serene. My neighbour welcomed us in a maroon silk sari, looking beautiful. (I was feeling bad for loosing one opportunity to wear sari in US)
We had delicious prasadam of sundal, wadas and payassam. In an hour it was a short visit of back home.

Chickpea Sundal-

1 cup boiled white Chickpeas
1 cup boiled black Chickpeas
2 tsp Oil
1 tsp Mustard seeds
1 green Chili chopped
5-6 Curry leaves
1/2 cup shredded Coconut
Salt to taste.
Turmeric Pd just a pinch
pinch of hing too

Heat 2 tsp of oil in a pan and add mustard seeds, when they start popping, add hing, green chili and curry leaves. Give it a stir and add both chickpeas, haldi and salt. Cook for 3-4 minutes, add coconut and mix well.
Sundal is ready for Nivedyam.

I have 0ne more post for Lakshmi's Navratri and Navratri Food Event

Devi Navratri

2008-10-09T07:59:00.000-07:00

This is the picture of Devi Sthapna for Navratris at my home. We sow seeds of barley in an earthen pot on the first day of Navratra. We do pooja and watered them every morning, so that the seeds sprout into long sheaves by the tenth day. On Dussehra we put these barley sheaves on brothers and father ears after pooja. Those were the fun days, sometimes I really miss all the festivity and fun we use to have in India on every Festival.

Here comes the recipe.... This is a simple home made sweet.

MAKHANE AUR BEEJ KI MITHAI
We eat this mithai all nine day during fasting.

1 cup Makhane(puffed lotus seeds)Pan-Roast and grind it.
1/2 cup Khurbuje ke beej(melon seeds) Pan-Roast and grind it.
1/2 cup Khoya (Roast in a pan till light brown in color)

(Grinded makhana, beej and roasted khoya)
2 cups Sugar
3/4 cup of Water

Grease the dish and keep it aside. Make sugar syrup, adding sugar and water. Let it boil for few minutes till it comes to 1 string consistency. Switch off the gas and add grinded mixture stir it and mix well. when it about to set, add khoya mix well and spread it in a greased dish.(or make ladoos)

When it cools down and all set, cut it in to squares. U can store it up to 2 weeks in air tight container. This is not a very fancy sweet, but still I have some good memories eating it with evening tea, while chatting with my family.

This goes to Lakshmi's Navratri and Navratri Food Event as my contribution.

This post also goes to Tongueticklers, for the Theme of October, FIC-Brown

Happy Dussehra

2008-10-09T07:22:00.000-07:00

Friends18.com Dussehra Greetings

Khatti Mitthi Healthy Lauki.....

2008-09-29T12:00:00.000-07:00

Lauki (Bottle Gourd) was a vegetable I hate to eat whenever my mom use to cook it. It was so blend and who cares for nutritional facts at that time.(Now I try my level best so that my son likes eating it)
Few weeks back i invited our friends for dinner. I opened my refrigritator and my shinning bottle gourd sitting there looking at me. I had limited vegetables so i thought lets gave a chance to my few years of experience in cooking. I took out few things which are handy and new recipe for bottle gourd was born. Still i didn't have a courage to post that recipe in my blog, but thanks to my friend who called me next day and gave me courage to post it in my blog by asking the recipe.

Sprouted Moong with Bottle Gourd

2 cups Lauki (bottle gourd) Cut in cubes
1 cup Sprouted Moong
1 Onion Chopped
1 Tomato Chopped
1 Green Chili Chopped
1 tbsp oil
1 tsp Cumin Seeds
1 tsp chopped Ginger
1 tbsp Bisi bela bhat masala
Salt
1 tsp sugar
1 tbsp lime juice
1/4 cup Grapes cut in halves
Chopped Coriander Leaves and pinch of Garam Masala

Microwave Cubed Lauki (BG) in some water for six minutes.
Heat oil in a pan, add cumin seeds, ginger and green chili. When cumin seeds are done add onion and fry it till it becomes light brown in colour. Now add tomato and fry till oil separates. Time to add BBB masala fry it for few seconds and add sprouted moong. Add little water and let it cook for few minutes. Now its time for Lauki (BG) to go in a pan add 1/2 cup of water (or as needed) salt, cover it and cook it till done.
When Lauki and Moong is all soft, add grapes, sugar and lime juice.
Give it a stir and cook it for Minute. Garnish it with chopped coriander leaves and sprinkle garam Masala on top.
Serve hot with Chapati or Rice.

Straight from U.P......Aloo Wadi

2008-09-26T08:27:00.000-07:00

Aloo Wadi

2 Big Potatoes, Peeled and cut in cubes
Dal Wadiya Fried in little oil and crushed in smaller pieces

1 Tomato, chopped
1 tsp oil
1/2 tsp Cumin Seeds
1 1/2 tsp Coriander Pd
1/2 tsp Haldi
1/2 tsp Garam Masala
Pinch of ginger Pd
1 Green Chili Chopped
Salt
1/2 cup chopped Coriander Leaves

Heat oil in a Pressure Cooker, add cumin seeds. Let it splutter and then add green chili and chopped tomatoes. Let it cook for 2 Mins till u can see oil on sides. (add few spoon of water if needed) Now add all the masalas and stir fry for a min. Mix potatoes in the masala very well and add water. (If u want thick gravy add less water it goes well with puris, but in U.P we prefer Rasse wali Sabji)
Cook it till done. Garnish with lots of coriander leaves.

Serve Garma Garam Aloo Wadi with Garam Chapati.

My Thaali--- Kaddu ki sabji, Aloo wadi, Boondi ka raita and Chapati.

Baked Gobi Manchurian

2008-09-21T08:47:00.000-07:00

Baked Gobi Manchurian

1 medium. cauliflower clean and broken into big florettes.
1 small piece of ginger finely chopped
4 pods of garlic finely chopped
3 tbsp. cornflour
2 tbsp Shan BBQ Mix

For The Sauce:-

1 small Onion chopped
1 small green pepper cut in cubes
2 tbsp Oil
2 tbsp Tomato Sauce
2 tbsp Soy Sauce
Salt To Taste.
Corn Flour 1 Tbsp.
Garlic chopped
Ginger Chopped
Spring onions chopped

Boil big pot of water with salt, soak floretts in boiling water for 5 minutes.

Drain, and pat dry on kitchen towel.
Mix the remaining ingredients and make a batter little thick in consistency.(mine was little thin by mistake and took lot more time in baking)
Mix floretts in a batter, and transfer it in a baking dish.
Bake it in a very hot oven at 400 F for 15 mins.
(Mix the floretts up and down in between for even baking)

This is how it looked after baking. (well to make it sure, frying give that extra taste and crispness but baking.. time to make sauce and no guilt while eating...)

For the Sauce-
Heat oil in a stir fry pan and add ginger,garlic, crushed red chilli, fry for 30 seconds. Now add onion ,pepper and tomato sauce. Stir fry for 2 mins. (use water if needed) Add soy sauce,salt & cornflour mixed with a cup of water. Simmer till thick. Add baked Cauliflower & toss till well coated.Serve hot garnished with spring onion.

OOPSS....CAN'T RESIST...........

This Recipe goes to Dear Hima of SnackORama event Sunday Snacks.

Thanks for making our Sundays special and colourful.

The baked Gobi Manchurian also goes to Dear Divya of Dil se to participate in Diet Food Event.

Thanks For Hosting beautiful events.

Meethe Chawal

2008-09-17T07:42:00.000-07:00

Meethe Chawal

1 cup Basmati Rice, 1 1/2 cup sugar syrup, 1/2 cup Milk, 1/2 cup crushed roasted nuts(almonds, cashews, walnuts), 1/2 tsp Cardamom Pd, 2 nos Aniseeds, few strands of saffron, 1 tbsp desi ghee, 1 bay leaf, 4 cloves

Wash and soak rice for 1/2 an hour. Heat ghee in a pan, add bay leaf, aniseeds, cloves and rice. Saute rice till it becomes little white. Now add sugar syrup and milk with saffron cover and boil till rice is all done. Once rice all cooked, add all nuts and garnishing of ur choice.

I added dried cranberries for khatta mittha taste.

Serve warm , it tastes really good.

7 Facts about me...Meme

2008-09-16T09:15:00.000-07:00

Priti of Indian Khana has tagged me for '7 Facts about me'. Thanks Priti, for tagging me...:)Thank U Dear, for making me aware and really think abt 7 facts about me.

Here are the rules for "7 Facts about me"---

(a) List these rules on your blog.

(b) Share 7 facts about yourself on your blog.

(c) Tag 7 people at the end of your post by leaving their names as well as links to their blogs.

I love my son Maanav very very much. After being a mother I got to know how our love for our children is free from any expectations or anything in return.

After being a mother I love and respect my mother all the more. Now i realise how i always take her for granted and she happily makes all my wishes come true.

I am a very boring person until and unless I'm comfortable with whom I am. Once I'm comfortable , Believe me I am fun.:-)

I respect and cherishes all my relationships, even with my pets. Once u have a feeling in r'ship that's for treasure.

I believe in God. I believe in super power. There is some one up there, who is taking care of everything.

I am a dreamer, and I always dream abt life without any hardships and pain. Life full of happiness and contentment for all. Wow! what a wonderful world for our children.

I'm still a girl from heart. I still love soft toys, dolls, all girly girly stuff.

These are the 7 facts about me and now the toughest job.

I Tag-

Vijaya from http://dailymeals.blogspot.com/

Pragati from http://www.pragatim.blogspot.com/

Ramya from http://nalapagam.blogspot.com/

Rohini from http://www.rohiniskitchen.blogspot.com/

Seena from http://www.salkkaaram.com/

Sagari from http://indianhomefood.blogspot.com/

Yamini from http://guptas-yamini.blogspot.com/

There is no compulsion or pressure. Take ur own good time and if u already did, send me the link i will like to read and know abt u.

Thanks

One Fine Morning.....

2008-09-12T10:46:00.001-07:00

Upma For Breakfast

1 cup Roasted semolina/sooji
1 chopped Onion
2 tsp Oil
1/2 tsp Mustard Seeds
4-5 Curry Leaves
1 tbsp roasted Channa Dal
1 tbsp roasted Cashew nuts(optional)
Salt
Lime Juice
Chaat Masala
Chopped cucumber and tomatoes
Chopped Coriander Leaves

Heat oil in a pan, add mustard seeds, curry leaves, roasted channa dal, cashews and onion. Saute till onion is brown, now add roasted sooji and 2 and 1/2 cups of water. Add salt and cover the pan and allow it simmer on low heat until it becomes little thick. Sprinkle chaat masala and lime juice.
Serve hot with ginger tea garnished with chopped cucumber, tomatoes and coriander leaves.

For making it spicy --add chilli pd or green chillies.

Thanks Vijaya, i made upma after a long time. Somehow it just faded in my memory but ur post refreshed my memory and this is one good start of one fine morning......
Thanks

Happy Birthday Mom...

2008-09-05T13:58:00.000-07:00

Fruit Nut Cake

Today is my Mom's Birthday. And this cake is just for my Mom to make her special special day even more special. I love u Mom.

Fruit Nut Cake

1 cup all-purpose flour(more for the pan and tutty fruity)

1/2 cup Sugar

3 Eggs

1 Stick unsalted Butter

1 tsp Vanilla Essence

1 cup crushed almonds and walnuts

1/2 cup tutty fruity

1/2 teacup Milk

pinch of salt

1 tsp Baking Pd

Sieve the flour, baking pd and salt.

Cream the butter and sugar very well. When the mixture is light and creamy add eggs one at a time. Add vanilla essence and finally fold in the flour and add milk when needed, until the mixture forms a dropping consistency. Mix nuts and tutty fruity(mix it with tsp of maida before adding it to mixture).
Grease and dust bundt pan, and pour all the mixture in a pan and bake it in a hot oven at 375 until a toothpick inserted in the cake comes out clean, 45 to 50 min.

When the cake is done, place the pan on a rack to cool for 5 min, Slice it and serve it with your favourite fruits.

Store it at room temprature for 2 days for enhanced flavour.

Happy Birthday Mom.

Makka ki Roti--- Sarsoon ka Saag

2008-08-26T07:22:00.000-07:00

Makka Ki Roti Sarsoon Ka Saag Khanne Jo Baithi Aayi Mummy Ki YaadLove You And Miss U Mumma.
This used to be our favourite meal during winter.

Sarsoon Ka Saag-

1 bunch sarson greens, 1 bunch spinach, 1 onion, 1 Tomato, ginger & garlic, 2 green chillies, 2 tbsp. ghee, 1 tbsp. Oil, 1/2 tsp cumin seeds, pinch of hing, 1/2 tsp. garam masala, 1 tbsp. maize flour, 1/2 cup buttermilk, Salt to taste

Blanch Sarsoon and spinach leaves for sometime and puree it later when cool. Grind onion, ginger, garlic, chilles & tomato in a grinder. Take oil in a pan add cumin seeds, hing and onion paste, fry for 2 mins. Now add pureed green and give it a boil. Can add water if its very thick. When it started boiling, make a paste of maize flour and buttermilk and add in to it. Boil it atleast for 10-15 mins.

When ready to serve give a tadka of desi ghee and red chilli and Sprinkle garam masala. Serve garma garam with makke ki roti.

Veg Sushi Rolls

2008-08-21T07:33:00.000-07:00

VEG SUSHI ROLLS

Ingd-(for 30 Pieces)

1 1/2 lbs. Asparagus Spears, trimmed

4 tbsp, Rice Wine Vinegar

1 1/2 tbsp. Sugar

1 1/2 tsp. salt

4 Cups Cooked Short Grain Rice

6 to 8 Nori Sheets ( Toasted Seaweed)

3 tbsp. toasted Sesame Seeds

6 oz. Smoked or baked teriyaki Tofu (cut in to 1/4 inch thick strips)

2 Carrots, shredded

Cook Asparagusin pot of salted boiling waterfor 3 mins. Drain.

Mix Vinegar, sugar and salt in bowl. Add to rice and mix well.Place 1 nori sheet shiny side down on bamboo mat or sheet of plastic wrap. Spread 1/2 cup rice , leaving 1/2 inch border along edges.Sprinkle 1 tsp of sesame seeds. Place asparagus just below the centre, top with tofu and carrots. Now pull nori over rice, using mat or plastic wrap as a aid, and roll in to tight cylinder. Repeat with any no u want.

Chill it up atleast for an hour. slice rolls with a sharp knife. Serve with Ginger-Soy Sauce

Summer Rolls with Ginger-Chilli Sauce

2008-08-20T06:57:00.000-07:00

SUMMER ROLLS

My Husband has a soft corner for Japanese Cuisine. So knowing his choice, planning his birthday was really easy for me. I'm sharing some of the recipes I made for him on his Birthday. I tried them for the first time, so was equally excited and tensed. He was happy but more than that, was surprised.
I want to take an opportunity and thank "Vegetarian Times" for helping me with the recipes. It a great magazine for vegetarians.

Summer Rolls-

Rice Paper Wrappers
Carrots, Shredded
Green Onions, Chopped
Pepper, Finely Chopped
Mint Leaves, Chopped
Cilantro Leaves, Chopped

Mix all the vegetables in a bowl. Dip wrapper in a warm water for few seconds or until it become soft. Place on a paper towel and blot all the excess water. Place 2 tbsp of vegetables on bottom of wrapper. Roll, fold in sides and continue rolling like a spring rolls.
Repeat with remaning wrappers any no. u want.
Cover and chill up to an hour.
Slice each roll in half diagonally and serve with ur choice of dipping saue.

Mexican Fiesta ------Vegetable Bean Burrito

2008-08-19T09:15:00.000-07:00

Vegetable Bean Burrito

Ingds-
1 Packet Whole Wheat Tortillas( I used spinach Tortillas)
Lettuce torn in big chunks
Tomatoes or ready made Salsa
Guacamole
Stir Fry Peppers, Onoin, Carrots, Corn
Cooked rice with salt and Cilantro
Boiled and cooked Beans
Cheese Shredded
Sour Cream

How to assemble-
Warm Tortillas in a skillet

First place some salsa and lettuce in the centre. (I use cabbage but my husband some how miss the presence of lettuce)

Now add Guacamole. (i'll share the recipe soon)

Add Stir fried vegetables.

Than add rice and beans.
I use kidney beans. Soak and boil the beans. Mash it little Take some olive oil in a pan, add chopped garlic/ ginger and add beans with 2 tbsp of water Season it with salt and pepper. Add chipotle sause or any hot sause for extra kick.

Lastly add cheese and sour cream(Oh! i didn't have that time)
First Fold the bottom of the tortilla up, than fold one side over (make sure u cover all the filling) and than fold other side in a same way.

Ummm....Burrito is ready to Serve.

Mithe Jave-- For my Bhai on Raksha Bandhan

2008-08-18T09:12:00.000-07:00

Mithe Jave

I'm from north India, from U.P (now from Delhi I must say). Raksha Bandhan is a festival of love , no matter how much we fight with our brothers whole year on small small things , but today is one day we care for each others likeness.
Mithe Jave is one essential thing we cook on raksha bandhan. Jave is a kind of a small vermicelli. During in months of july and august (before Raksha bandhan) u can see mothers and grand mothers making jave all evening by hand for rakhi.

This is for you Bhaiya, though i know they are not as good as mummy make it.

Mithe Jave
Ingds-

1 Cup Jave (roasted)
2 1/2 cups of Milk
1/2 cup Sugar
1/2 tsp Cardamom Pd
Kishmish, almonds, pistachios
Few strands Saffron
Coconut (shredded) for garnishing

Boil milk and add Jave in the milk with cardamom pd,kishmish, saffron and sugar. Continue to boil on low heat until it becomes thick and jave are all cooked. Garnish with almonds, pistachios and coconut.

Serve hot or cold but with lots of love.....

(Jave absorbs milk when cool so make sure to have enough milk left when u switch off the gas)

This is my entry for dear Purva and Priti's Rakhi ~ Thread of Love event. of Purva's Daawat and Indian Khana.
Thanks for hosting this precious event.

LemonGrass Saffron Rice

2008-08-16T09:30:00.000-07:00

Lemongrass Saffron Rice

One of the easiest thing I cooked and comes out really delicious.

Once I made my Thai Curry Paste, I had these Lemon grass Leftovers, which I don't want to throw for some reasons. (oh..they smell so good)

So I quickly think of making rice out of it. (I'm sure there is some recipe for it but right now i'm on high after delivering this recipe.)

Ingds very Simple-
2 cups Rice
leftover lemongrass
Few Strands Saffron
Salt
4 cups of water

Take a big pan, add rice and lemongrass. Give it a good stir and add water, salt and saffron.
Keep it on a low flame, keep checking until rice are done.

Serve hot with Thai Curry or Curry of your Choice.

Veg Yellow Thai Curry... Thai Kitchen se

2008-08-15T09:33:00.000-07:00

Veg Yellow Thai Curry with LemonGrass Saffron Rice

I made my fresh curry paste and veg curry with the help of this wonderful link-
http://thaifood.about.com/od/thaicurrypasterecipes/r/yellowpaste.htm
Omitting few ingredients to make it vegetarian.

Vegetables I used for the Curry-

Sprouted Beans, BokChoy, Green Peppers, Beans, Carrots, Mushrooms, Broccoli, Baby Corns.
All fresh and cut in to big chunks.
Coconut Milk 1 Cup
3 Tbsp Curry Paste
Salt

Heat 2 tbsp of oil in a pan. Add Curry paste and saute until becomes fragrant. If it thicker in consistency add 1/2 cup of coconut milk and fry atleast 1 minute. Now add the rest of coconut milk, keep stirring and add all the vegetables except Bokchoy and Brocolli and salt.
Put it on a medium flame and cook it for 10 minutes or until vegetables are done.
Add water or Coconut milk if it becomes thick and cook it till u can smell the aroma.

(I kept a very light hand on Coconut Milk. You can add more coconut milk if u want but I added water when needed.)

When ready to serve stir-fry Brocolli and Bokchoy with some salt and add it to Curry.
Serve hot with Thai Jasmine Rice or LemonGrass saffron Rice.

Recipe for LemonGrass Saffron rice is Next.

Misal Paav....Maharasthtra ki shaan

2008-08-13T09:16:00.001-07:00

Misal Paav

Ingredients-

1 cup dried peas (Matra as we call it )
(Soaked for 8 hours and Boiled)
1 tsp of ginger and garlic
Cumin seed Pd, Coriander Pd, Garam masala Pd, Fennel seed Pd Acc. to ur taste
Little bit of Turmeric Pd
Salt
2 tbsp of Tamarind Chutney

Take a non stick pan, heat 2 tsp of oil and add ginger and garlic. Saute it for 2o seconds and add all the masala Pd. Again Saute it for few seconds and add boiled matra (peas).
Add enough water to prevent sticking on bottom of the pan. Give it a boil and add salt and tamarind chutney at end.

Ohh..I forget to mention chopped green chillies if u want it hot and spicy.

For Garnishing-

Chopped onion, tomatoes, cucumber, raw mango
(vegetable of ur choice to make it healthy for children)
Papri
Sev
Chopped Coriander

How to Serve-

This is what I love about Misal Paav and Dabeli.
Take enough of misal in a bowl, add chopped vegetables and garnish it with papri , sev and chopped Coriander.

Serve hot this Colorful and Tempting bowl with Paav and tamarind and green chutneys on sides.

Vegetable Dumpling Soup

2008-08-11T10:08:00.000-07:00

Bowl of Vegetable Dumpling Soup

Vegetable Dumpling Soup

1 Packet Dumpling Skins
1 ½ Cups finely chopped Carrots, Beans, Mushrooms, colored Peppers, scallions or any vegetable of ur choice
2 tbsp Soy sauce
1 tbsp Sesame oil
Chopped Ginger and Garlic
Salt & Pepper
Oil to stir-fry

In a stir-fry pan, heat oil add ginger and garlic, all the vegetables and cook for 2 mins. Add soy sauce, sesame oil, salt and pepper cook 2 more mins till all the liquid evaporates.
Once its done let it cool.
Take dumpling skin, place 1 tsp of filling in the centre, damp the edges with water and shape dumpling of ur choice. Make all the dumplings you needed.

you can store them in the freezer for later use if u want.

Get a pot of salted water to a boil, in batches, add the dumplings and boil until cooked through, about 3to 4 minutes
Remove with a slotted spoon and drain. You can serve them with dipping sauces. But here we are working for Soup.

For the Soup

First we have to make vegetable stock.
Take 2 cups of mixed vegetables of your choice (I use potato, carrot, celery, onion that’s all available for me today) Cut all the vegetables in to big chunks. Take a stockpot with 5 cups of water, add all the vegetables, 3 cloves of garlic, 1 tsp of chopped ginger, bay leaf, 4 cloves and few peppercorns. Put it on a high flame till it started to boil and then simmer it for an hour. Strain the stock in a colander, keep it aside and you are good to go.

For more detailed recipe for stock refer to- http://allrecipes.com/HowTo/Making-Vegetable-Stock/Detail.aspx Its very helpful.

When ready to serve, boil the stock , add green onion, sprouted soya beans, salt, ½ tsp of sugar, pepper and dumplings boil for 1 more minute.
Serve hot with a bottle of tobacco sauce for the added spicy kick if needed on choice.

I'm sending this recipe to Dear Sia of beautiful Blog http://www.monsoonspice.com/ for the event JFI-Soya. Thank u Sia for the opportunity.

On Chinese New Year’s eve, making and eating dumpling is a tradition in China. Family members would get together to make it.

Stuffed Aaloo in coconut Gravy

2008-08-08T07:47:00.000-07:00

Stuffed Aaloo in coconut Gravy

After a long time i'm participating in an event . I'm happy and excited.

5 medium size Potatoes- Boiled and scooped from top

For Stuffing-

1 cup mashed Paneer
Left over scooped potatoes
Coriander leaves
Salt, jeera Pd, chaat masala Pd according to taste
½ tsp sugar
Few drops of lemon
U can also add chopped green chilies if want spicy

Mix all the above ingredients together, make a smooth dough (add little bit of corn flour if sticky) and stuff it in to scooped potatoes.
Take 2tsp of oil and shallow fry whole potatoes from all sides till it feels crisp and brown. Cut it in two halves and keep it aside.

For Gravy-

1 big onion sliced
2 chopped tomatoes
½ tsp chopped ginger
3 cloves chopped garlic
1 bay leaf
4 cloves
Cardamom seeds, coriander Pd, chilly Pd, turmeric Pd, salt and cumin Pd acc. To taste
½ cup coconut milk
Chopped coriander for garnishing

Take 2 tsp of oil and fry onions, ginger, garlic, cloves, cardamom seeds and bay leaf. When onion started changing color add tomatoes and all masalas.
Fry some more time till oil begins to separate. Switch off the gas and let it cool for some time. Grind it in to smooth paste.
Use the same pan and give it a boil and add coconut milk on slow flame. Mix it well, can add water in the gravy acc. to own likeness.
Add potatoes and switch off the gas after 2 mins.
Serve hot garnished with chopped coriander with roti or rice.

This recipe goes to CURRY MELA HOSTED BY Dear SRIVALLI of Cooking 4 All Seasons.

Blog first Anniversary..........

2008-07-31T14:00:00.000-07:00

Hi Dear Blog....

Its been one year today when I first posted my very first post here. It seems as if it was just yesterday that I made the decision to start a blog. I'm really sorry for not being here since long time. Its not that I was not cooking, it just little bit of laziness and giving all my time to my 17 months old baby. Though I really miss all my friends, comments and their appreciation for a simple creativity but something after something kept me busy. I'm going to try to be regular now and lets see how it goes.....

So on your very first birthday ....

Lets do it Again....at least give it a try..!!

Hi Friends,

2007-11-23T12:11:00.000-08:00

Hi Friends,
Due to certain health issues was not regular with my posts. Though now I am doing better but its time to go for four weeks vecations. I am going to miss all events, but hope to see YOU (all my friends) in 2007 so that we can celebrate New Year together.

Take Care
See u guys soon........
Bhawna

Mix Vegetable Kadhi with Zeera Rice

2007-11-14T12:52:00.000-08:00

Mix Vegetable Kadhi

1 ½ cup yogurt
3 tbsp besan
1 3/4 cups of water

1 medium onion chopped

5 or 6 curry leaves

½ tsp fenugreek seeds

1 tsp mustard seeds
¼ tsp Hing (asafetida pd)

2 tbsp vegetable oil

1/4 tsp turmeric Pd

1/2 tsp Cayenne Pd

1 tsp coriander powder
1 cup chopped mix vegetables

(carrots, potatoes, beans, peas any other veggie of your choice)

Mix the yogurt, besan and water and stir until the mixture is smooth. Set aside. Heat the oil in a pan and add mustard seeds, fenugreek seeds, asafetida Pd and curry leaves. When the mustard seeds begin to pop, add the onions and sauté for a minute. Add turmeric, cayenne and coriander and stir for a minute.. Add the vegetables and simmer for 5 minutes, stirring occasionally. Now add the yogurt mixture, give it a boil and cook it till done.

Garnish with coriander leaves.
Serve hot with Rice.

Jeera Rice

1 cup Basmati rice

2 tsp Jeera (cumin seeds)

3 Whole peppercorns

2 Bay leafs

3 Cloves

2 Cinnamon sticks

1 Onions, sliced

2 tbsp oil

Salt to Taste
2 cups water

Wash the rice and soak in water for half an hour. Heat oil in a heavy saucepan, add cumin seeds, bay leaf, cloves, cinnamon sticks and peppercorns and fry for a while. Now add onions and fry till nice and brown. When onions are done add rice, salt, water and stir. Cover with a lid and simmer the flame.
Cook until the rice is done.

Serve jeera rice with Mix vegetable kadhi.

A very Happy Diwali with Fantastic Four Meme…

2007-11-09T09:55:00.001-08:00

A Very Very Happy Diwali

Hi Friends!
Dear Vijaya, has tagged me for “Fantastic Four Meme” (This is my first time). Thanks Vijaya. So these are some of the snapshots of my life…..

Fantastic Four Meme…

Four places I've lived…
My Birth Place Dehra Dun
Meerut
Delhi
Edison NJ

Four Jobs I had…
Worked in a Kindergarten (was loaded with flowers & chocolates on Teacher’s day Wow..)
(These are not exactly jobs but I had and having a food time doing them)
Loving and most pampered Daughter
Good Companion my husband can count on…Still trying
Currently I am a mother of Nine months old…..and that’s one I am enjoying the most.

Four favorite Places I've holidayed…
My Dreamland Switzerland
Kulu Manali
Rajasthan
Niagara Falls

Four Favorite foods…
Kadhi Chawal
Rajma Chawal
Indian Chinese
Sweets of all kinds…umm

Four places I'd rather be...
Anywhere in India
Anywhere with my Family
Anywhere full of chocolates and sweets
Anywhere full of festivity 365 days

Hey Now This is Tricky, I am new to this blogsphere and whom all I know are already tagged, I don’t know if I can tagged them again so I am tagging whom I like to know about. Lets see if they are cool about it.

Four persons I like to tag...
Rajeswari of RAK'S Kitchen
Seema of Everyday cooking recipes from my kitchen.....
Kajal Of Kajal
remya of Spices 'n Flavours

Thanks, and once again a very happy Diwali to all of You.

Gajar Ka Halwa

2007-11-01T19:05:00.000-07:00

This is a winter favorite in north India. Back Home this was my favorite treat on Diwali. Winter carrots grown in India are bright red giving Halwa a nice color

Gajar ka Halwa

Grated carrot 1 kg
Milk 1 litre
Whole dried milk (mawa) 1/2 Cup
Sugar 1 cups
Ghee 2 tbsp.
Dry fruits (sliced almond and cashew nuts, raisin ) 1/2 cup
Cardamom powder 1/2 tsp.

Put milk and grated carrots in a heavy base saucepan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any
sticking.

Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes. Add ghee and mawa. Stir well and fry on low heat until ghee starts separating.
Decorate with remaining dry fruits.

Serve Hot or Cold.
This is my entry to Jihva Special Edition 2007 hosted by dear vee.
Thank You Vee.

Onion Focaccia

2007-11-01T09:54:00.000-07:00

Onion Focaccia

1 tbsp active dry yeast
1 tbsp of sugar
1 1/2 cups warm water
½ cup olive oil
1 ½ tsp salt
4- 4 1/2 cups Bread Flour
1 cup chopped onions
Herbs of your choice to sprinkle on top for garnishing.

Stir the yeast, pinch of sugar and ½ cup of water together in a mixing bowl and let stand at room temperature until foamy, about 8 to 10 minutes. (If foam does not form, the yeast is dead and should be discarded.)
Add ¼ cup of olive oil, salt, onion and remaining sugar and stir in bread flour 1 cup at a time and water until an irregular shaped dough forms and pulls away from the sides of the bowl.
Place the dough on a lightly floured work surface and knead by hand, adding flour as needed to keep the dough from sticking. Knead until the dough is smooth, slightly sticky and elastic to the touch, about 8 to 10 minutes. Cover loosely with plastic wrap and let rest for 20 minutes.
With oiled fingers, press & flatten the dough and give the oval shape or shape of your choice.
Grease the baking tray and place the dough and cover with plastic wrap and let the dough rise at room temperature until it has doubled in size. This will take about 1 1/2 to 2 hours.
With your fingertips, make deep indentations all over the surface of the dough. Drizzle remaining olive oil & sprinkle herbs of your choice all over & keep it aside for more 30 minutes.
Preheat the oven to 400°F and Bake the focaccia in the hot oven until it is light golden brown, about 20 to 25 minutes.
Serve warm or at room temperature with salad of your choice.
Herbs choices are rosemary, sage, basil or oregano.

Happy Karwa Chauth

2007-10-30T07:08:00.000-07:00

Hey, How was your Karwa Chauth ?????

Boondi Anaar Raita

Simple to make and yummy to eat…..

Yogurt 2 cups
Milk/Water ½ cup
Pain boondi ½ cup
Fresh Pomegranate seeds ¼ cup
Red chilli powder acc. To taste
Cumin powder (Roasted) ½ tsp
Garam Masala just a pinch
Salt to taste
Coriander leaves chopped finely

Beat the yogurt and water to get smooth consistency. Add salt, garam masala and chili powder. Mix well
Add boondi(I like the crunch so i prefer without soaking in water) and pomegranate seeds and mix well.
Sprinkle roasted cumin seeds powder on the top.
Chill it for 1-2 hours.
Garnish with chopped coriander leaves.
Serve chill

No Oil, No Butter, Sandwich

2007-10-25T11:33:00.001-07:00

No Oil, No Butter, Sandwich

I love grilled sandwiches. They are very easy to make, and the best part is you can use your imagination and invent one just for yourself!

Whole Wheat Bread
Cucumber Slices
(Can use Tomatoes slices or Sprouted Beans or stuffing of your choice)
Salt and Pepper
Grill or Grill Pan

Take bread slices and layered with cucumber slices, sprinkle salt and pepper

Place in a grill till done. (you get crisp golden brown color)

Serve hot with salad and fruits of your choice

Enjoy your sandwich.

This is my entry for WYF-Diet Food Event hosted by Hima.
Thanks a lot Hima.

Aloo Ka Halwa

2007-10-21T18:42:00.001-07:00

Aloo Ka Halwa

3 cups boiled grated potatoes
1 cup powdered sugar (acc. to taste)
3 tbsp ghee
2 tbsp warm water mixed with few strands of Saffron
1 tsp cardamom powder
1/2 cup chopped nuts (optional)

Heat ghee in a heavy bottomed pan and add grated potatoes and fry well on a low flame stirring continuously till golden brown.
Add sugar and saffron water stir continuously till the ghee starts separating from the potatoes mixture. Add cardamom pd and chopped nuts stir again for more 2 minutes.
Serve hot.

This is my entry to Think spice...think Saffron event of this month, hosted by Sunita. Thank u Sunita. http://sunitabhuyan.blogspot.com/

Hi Vijaya, I am happy to post this recipe for you, hope u will try it & let me know if u like it.

Happy Navratri

2007-10-19T17:36:00.000-07:00

Foontastic.com - Orkut Scraps Codes

"Navratri" or "Navratra" is a combined word which means nine nights.
During these nine days, devotees keep strict fast and Durga is worshipped. The style of observing Navratra is different in different parts of the country, but its sole aim is to make Durga Ma happy and to seek her blessings.
On the first day of the Navaratras, grains of barley are planted in the puja room of the house. Every day some water is sprinkled on it. On the tenth day, that means on Dusshera the shoots are about 3 - 5 inches in length and after pooja sisters put them on their brothers ear. It is significant of prosperity and abundance.

Today is Ashtami - the eighth day of Navratri. In northern India, people usually fast during this period, for seven days, and on Ashtami, the eighth day, devotees break their fast by worshipping young girls who are supposed to be representatives of the Goddess herself by offering them the puris, halwa and chanas

Thaali For Kanya Pujan
(L. Rassewale Aloo,Boondi Aanar Raita,Kale Channe,Suji Halwa, Puri and Banana)
Talking about Fasting,I read it some where but its true that the modern-day fasting is pretty relaxed with variety of dishes to choose from, almost every household in North India observes these nine holy days by keeping fasts. But guess what? The kitchens are busier than before and the platter is more exciting than the usual days.

Now take a sneak peek into my kitchen.

L- Kajoor Rolls, aloo ka raita, Kacche kele ke Kofte with Kuttu Parantha

R- Aloo Ka Halwa,Plain Yogurt,Green Chutney with kuttu ke Pakode

L-Arbi(taro)TavaFry,Rassewali Lauki,Aloo Anaar Raita,Rassewale Aloo,Green Chutney with kuttu Parantha

R-Green Chutney,Plain Yogurt,Rassewale Aloo with Kuttu ki Puri
No Wonder...during these nine days, people even stop counting their calorie intake.
But Today as the navratris are over and all the events dates are around the corner(Diwali too) so lot of cooking is on the way ..
See u soon. :-)

khajoor ki Mithai

2007-10-15T12:18:00.000-07:00

Hi, this is the month of festivity & fun. Or you can say our holiday season, of course.
All the festivals are almost there…especially Diwali. But let’s talk about Navaratri & Dusherra first.
Today is the fourth day of navaratri and I am fasting all nine like always. So I am going to eat specific vegetables & spices and no grains.
Its festival time so let’s start with a healthy sweet (Believe me it is)

Khajoor Rolls
This recipe comes from one of my good friend (all the best to her coz she is due any time..)

2 cups dates, pitted and chopped
1 cup mixed nuts Chopped
(Almonds, cashew, pistachio, walnuts anything of your choice)
2 tbsp ghee

In a non- stick pan, Melt ghee on slow flame and add Dates in it and keep smashing it until it blends well and turns soft.
Add chopped nuts and mix well along with dates in slow flame. Remove from heat and when cool enough to handle, spread it on to a greased surface, with a greased rolling pin (I use my palm for it)

Gently roll from the edge as tightly as possible and wrap it in plastic wrap or aluminium foil.

Keep it aside for 2 hours and when ready to eat cut the roll in thin slices.

Enjoy no guilt sweet.

Whole Wheat Quesadillas

2007-10-09T12:14:00.000-07:00

What’s for dinner today?? Let’s eat Mexican at home dear!!

Whole Wheat Quesadillas

For tortillas:
2 cups whole wheat flour
2 tbsps Oil
1/2 tsp salt
Warm water (For kneading as required)

Mix all the ingredients except water. Make soft dough, kneading well with the help of warm water. Keep aside for 15 mts.
Take a small ball from the dough and roll out a paper thin roti on floured surface. Preheat your skillet over medium/medium-high heat and cook roti maybe about 5 seconds on each side. I flipped mine back and forth a couple of times, until they looked done.

For the stuffing:
Onion chopped
Cabbage finely shredded
Carrots Finely Grated
Colored Peppers Chopped
Spring onions finely chopped
Crumbled Paneer
Garlic finely chopped
Salt to taste
Pepper Pd ½ tsp
1 cup grated cheese
1/2 cup sour cream (optional)
2 tsp Oil

Sauté Garlic & vegetables in oil for few minutes & add salt & pepper.

Start at the center of the tortilla, evenly spread the vegetable stuffing Top it with paneer and cheese

Place another tortilla on top and press the edges. Place a lightly oiled skillet over medium heat. Place the tortilla in the skillet and cook it from both sides. When the cheese is completely melted, carefully slide the tortilla from the pan onto a cutting board. Slice into 8 wedges and serve warm.

Serve with fresh salsa, guacamole or sour cream.

Palak Ke Parathey

2007-10-03T20:02:00.000-07:00

Palak Ke Parathe

This paratha is not only delicious but very nutritious also It tastes great with yogurt and Aam Ka Achaar (mango pickle).

Wheat Flour 2 Cups
Spinach (washed & dried) 1 bunch finely chopped
Salt 1/2 tsp
Ajwain 1 tsp
Chili Pd 1/2 tsp
Oil
Water

Mix flour, spinach, salt, ajwain, chili Pd & required water to make smooth dough. (Use oil at end to make it softer)
Make small balls and roll them like parathas. Put the paratha on the tawa (griddle) and fry like regular paratha.
Serve hot with Dahi & Aachar.

Sweet lassi

2007-09-25T20:42:00.001-07:00

Lassi is the most popular drink of the people in India. Lassi is made in two ways either sweet or salty. On a hot sunny day it is only natural to quench one's thirst with a tall glass of Lassi

Sweet Lassi

1/2 cup crushed Ice
2 cups plain, whole milk Yoghurt
1/2 cup sugar (acc. To taste)
½ teaspoon salt
1 cups water
few drops Kewra Essence(optional)

Method
Blend all the ingredients together except crushed Ice. Now add Crushed Ice and blend for couple of minutes till it turns frothy.
Serve chilled in tall glasses.

Bisi Bela Bhath

2007-09-25T20:01:00.001-07:00

This is my entry to RCI: Karnataka Cuisine hosted by Asha of Foodies Hope. Thank You Asha for hosting this beautiful event...

Bisi Bela Bhath

1 cup long-grained rice
¾ cup toor daal
2 cups mixed vegetables (carrots, beans, potatoes, peas)
1 cup tamarind juice (soak golf ball sized lump of tamarind in 1 cup water for 15 minutes. Squeeze out juice.)
3 tbsp bisi bela bhath masala
2 tomatoes chopped
¼ cup roasted peanuts
1/2 cup shredded coconut
1 tsp garlic paste
1 tsp ginger paste
2 tbsp oil
6 curry leaves
1 tsp mustard seeds
2 onions sliced thin
Salt to taste
Coriander leaves to garnish

3 Tbsp Ghee

10 Cashewnuts

PREPARATION:
Wash toor dal & rice; add mixed vegetables and 2 cups of water to it. Half cook it in a pressure cooker. Keep aside.
Heat oil in a pan and add the mustard seeds and curry leaves. When they stop spluttering add ginger-garlic & onions and fry till soft. Now add tomatoes, when they turn soft add bisi bela bhath masala. When it start leaving oil at corners add peanuts, coconut & cooked rice-dal and vegetables.
Add the tamarind juice and 1 cup of water to this and bring to a boil. Add salt to taste and cook till all ingredients are done.

Heat a little ghee and fry Cashewnuts until golden brown in colour. Add it to the rice just before ready to serve.

Garnish with coriander leaves and serve hot with boondi raita.

Chawal ki kheer

2007-09-21T20:53:00.000-07:00

Chawal ki kheer
Festival Cooking Series: Event for Ganesh Chaturthi
This is my entry to the festival food event- Ganesh Chaturthi hosted by Latha Narasimhan of “yum blog”.

Rice- ½ cup
Milk- 2 liter
Sugar- 50 gm. Or to taste
Almonds- 2 tbsp skins removed (blanched) and chopped/sliced
Pistachios-2 tbsp peeled and chopped (optional
Raisins- 2 tbsp
Cardamom pd- ¼ tsp
Rose water- 1 tsp (or few drops rose essence)
Few strands saffron
Ghee- 1 tsp

Clean, wash and soak rice for 1/2-1 hour.
Soak almonds and pistachios in hot water for 1/2 hour. This will loosen the skins. You can do this quickly by microwaving them on full for 2-3 minutes. Peel skins off and chop them.
Heat ghee in a heavy bottomed pan and fry rice for 5 minutes. Add milk and bring to boil.
Turn heat down and cook until rice is well cooked and the kheer has reached correct consistency, like thick custard. Add sugar, cardamoms and saffron stir thoroughly.
Add nuts & sultanas, saving a few for garnish.
Place in a serving dish and garnish with a few chopped nuts.

Serve hot or chilled.
Add rose water when serving cold for extra taste.

Weekend Brunch- Stir-Fry Paratha

2007-09-10T13:59:00.000-07:00

Weekend Brunch was Stir-fry paratha and gobi Manchurian.

Stir-Fry Paratha

Ingredients

2 cups Whole wheat flour (atta)
Salt to taste
2 tbsp oil

For Stuffing-
4 cloves Garlic (finely chopped)
1 medium sized Onion thinly sliced
2 medium sized Carrots thinly sliced
1/2 small sized Cabbage thinly shredded
4 to 5 mixed colored peppers thinly sliced
1 Bunch green onions finely chopped
1/4 tsp White pepper powder
½ tsp garam masala
Salt to taste
2 tbsp oil
(Can add vegetables & Masalas of your own choice )

Add salt & oil to whole wheat flour in a bowl, add sufficient water and knead into soft dough. Cover with a damp cloth and set aside to rest. Divide into equal balls.

Heat pan, put oil and add garlic, onion, carrots, cabbage, and salt and cook till the vegetables soften slightly. Add green onions, peppers, white pepper powder, garam masala & salt. Stir fry for few minutes till done.

Take one portion of the dough, roll into a puri, place one portion of the stuffing in the centre and fold it from all four sides.

Further roll the paratha a little.
. Heat tawa and cook paratha, turning from time to time, till both the sides are evenly lightly browned.

Serve hot.

Kadhi Chawal

2007-09-07T14:16:00.000-07:00

Kadhi Chawal
`
Pakoda

1 cup Gram flour
1 Chopped onion
1 tsp Ajwain (Thyme)
1 tsp Chilli powder
1 tbsp Chopped ginger
Oil for deep frying
Salt to taste

Kadhi

1 cup Curd (yogurt)
2 tbsp Gram flour
2 no Dry red chilli whole
1 tsp Turmeric powder
1 tsp Garam Masala Pd
Pinch of Asafetida
1 tsp Fenugreek seeds
2 tbsp Oil
Salt to taste

Mix all pakora ingredients except oil and add about 1/2 cup of water. Mix well. Make into small balls and keep aside. Heat oil in a pan and deep fry the balls till pakoras are golden brown.
Beat curd and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric, garam masala pd, salt and 3 cups of water. Heat oil in a pan, add fenugreek seeds, asafetida and dry red chillies. Stir fry for 1/2 minute. Add gram flour and yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally. Add fried pakoras and again simmer for about 5 minutes.

Serve hot with steamed rice.
(Before eating temper with desi ghee & red chilli pd for more taste)

Paneer Paratha

2007-09-06T09:10:00.000-07:00

Paneer Paratha
Paneer Paratha is a comfort food for me. I am angry, upset or not feeling good about anything, give me Paneer paratha & I will forget everything.
My Mom used to make it quite often for me (oh! I miss it) & no matter how many times I try still I miss the same taste.

Paneer Paratha

2 cup whole wheat flour
2 tbsp oil

For stuffing:-
2 cup crumbled Paneer
1 tsp roasted cumin seeds
½ tsp coriander Pd
½ tsp garam masala
½ tsp red chilli Pd
½ tsp chaat masala
Salt to taste
Small bunch coriander leaves chopped
(Add green chillies up to taste)

Knead a smooth and firm dough with the help of little oil & water. Keep it aside for few minutes.
Mix all the ingredients for stuffing
Take a ball of the dough and flatten each ball a little, then put 2 tbsp of paneer mixture in the centre.

Cover the stuffing by gathering the edges

Press on the floured board & roll out in to a round paratha

Put paratha on a hot tava, cook until brown from both sides.

Serve hot with butter, pickle or curd.

Jhatpat Rasmalai

2007-08-30T08:55:00.000-07:00

RASMALAI

Hi, Hope everybody had a good time on rakshabanbhan. Rakshabandhan is a festival of love, thread & food. When you are here & your brother is in India, it’s not that good but this time it’s special because it was first rakshabandhan of my 6 months old baby.
He had a good time though was not very keen to wear a kurta pyjama, and I try to make it extra special by making queen of sweets RASMALAI

INSTANT RASMALAI
1 Tin Haldiram’s Rasgullas
21/2 cups milk
1 cup sugar (acc. To taste)
Mixed crushed nut (like almonds, cashews, pistachios)
¼ tsp Cardamom powder
Rose essence few drops
Saffron few strands

Boil milk & sugar, add saffron and cardamom powder and simmer the milk for some time till half of the milk left. Add mixed nuts and rose essence. Take out rasgullas from can and squeeze out the syrup (I use two spoons for squeezing) Drop them in the milk for some time. Garnish with nuts.
Serve chilled.

Tahari

2007-08-27T11:07:00.000-07:00

Tahari

Tahari is a rice dish popular in north india specifically in Uttar Pradesh. Its a must thing for a lunch every sunday back at home in india.I really have a good childhood memories related to tahari & i still relish it quite a lot

TAHARI

1 cup basmati rice

1 (potatoes), peeled and cut into 4 pieces

few florets of cauliflower
½ cup peas
½ cup carrots cut in small cubes
3 Tbsp oil

1 tsp turmeric

1 tsp ginger paste
2 cloves garlic , chopped
½ tsp coriander pd
1 tsp jeera
1/2 tsp chili powder

1/2 tsp garam masala

3 bay leaves

8 cloves

4 cardamoms

Small piece of cinnamon

Salt to taste

HEAT 3 tbsp of oil in a pan Add jeera, ginger paste, garlic bay leaves, cloves, cardamoms, cinnamon . Fry for a min till u can smell the aroma, add all vegetables & rice , stir fry for few mins. When the rice start turning white add turmeric, coriander pd, garam masala, salt ,& chilli pd . Add 2 & 1/2 cups of water & tomatoes.
Stir once lightly, cook till the rice is done.
Serve hot with buttermilk, pickle, papad & salad.

This is my entry to JFI-August hosted by Sharmi of Neivedyam.

http://neivedyam.blogspot.com/2007/07/jihva-for-ingredients-rice.html

Mint Lassi

2007-08-24T13:28:00.001-07:00

Mint Lassi

Mint Lassi

Mint- 1 cup
Ginger (grated) – 1 tsp
Cumin seeds – ½ tsp
Salt to taste
Fresh Curd – 1 ½ cup
Cold water – ½ cup
Chat masala – little to sprinkle
Mint leaves for garnishing

Grind mint, ginger, cumin seeds with little water in a blender.
Add curd & water & blend it well again for 30 seconds.
Serve chilled with little chaat masala & mint leaves.

Matar Mushroom

2007-08-24T12:54:00.001-07:00

Matar Mushroom

This is one of my tested, trusted & most appreciated recipe. When guest are on the way and u have to cook something in a jiffy, this recipe is always handy.
Originally this is Tarla Dalal’s recipe (oh! I started cooking with her recipes)
http://www.tarladalal.com/
This is one of my favorite.

Matar Mushroom

Boiled green peas- 1 tea cup
Fresh mushroom (sliced) – 200 gms
Onion (chopped) – 1
Tomato (chopped) – 1
Garam Masala – ½ tsp
Fresh curd – 1 cup
Garlic Paste- 1 tsp
Ginger Paste – 1 tsp
Oil – 3 tbsp
Salt to taste

To be ground in to a paste

Poppy seeds – 2 tbsp
Cashew nuts – 2 tbsp

Heat oil in a pan & fry onion until golden, add Ginger-garlic paste & tomato, cook until soft. Add garam masala, cashew nut paste & salt, sprinkle little water and cook until the fat leaves the sides.
Add peas & mushroom, cook for 5 minutes and then add curd. Cook for another 4 minutes till it done.
Serve Hot.

Bhugi Bhaji

2007-08-21T13:50:00.000-07:00

Bhugi Bhaji

I learned this Bhaji from my friend. She is sindhi We cook & share recipes everyday. Infact we talk about food everyday. We are miles apart but still we have our morning tea together via telephone. Due to her I learned many sindhi recipes which I will share with you guys in near future.

Bhugi Bhaji

2 Medium potatoes, cut into 4 pieces

2 Finely chopped green chillies
A small piece of ginger, chopped
few pods of garlic , chopped

A pinch of asafoetida

1 Finely chopped onion

1 cubed eggplant

1/2 Cup peas

1/2 tsp Garam masala

Chopped coriander leaves

1/2 tsp Red chilli powder

1 tsp Coriander powder
½ tsp cumin seeds

2 tbsp Oil

Salt to taste

1/2 Cup water

Heat oil and saute the onions till they turn light brown.
Add asafetida, cumin seeds, ginger garlic and fry the mixture for a minute.
Add potatoes, peas, eggplant pieces and spices. Stir and fry for about 8 minutes.
Pour 1/2 cup water and simmer till the vegetables are well done.
Sprinkle with garam masala.
Garnish the vegetables with chopped cilantro.
Ready to serve.

Vrat ki Thaali

2007-08-21T11:55:00.000-07:00

Vrat ki Thaali

(Aaloo matar, Boondi ka raita, White pumpkin bhaaji,

Maasalewaali Bhindi with Dal parantha & Salad)

Fasting is done on Monday as it is considered very auspicious to fast for four to five Mondays in the month of Sawan. This fasting is considered equivalent to 16 Monday fast, that is why every body tries to appease Lord Shiva by adulating or meditating these days. Young girls also perform “Gauri puja” to get their dream boy. Every devotee deifies Lord Shiva for one reason or the other.
I am fasting on these auspicious days of Sawan. I cooked food with out onion & garlic on this day. Recipes are very simple & fast to cook.

Aaloo Matar

Ingredients
Oil - 2 1/2 tbsp.
Cumin seeds- ½ tsp
Garam masala pd- 1tsp
Chili powder pd - 2 tsp (acc. To taste)
Turmeric pd - 1/2 tsp
Coriander pd - 1 tsp
Tomatoes, chopped - 2
Salt to taste
Potatoes, cubed - 2 medium
Green peas - 1 Cup
Water - 1 1/4 Cup
Chopped Cilantro - 1 Cup
Method:
Heat oil and add cumin seeds. When they spluttered add chopped tomatoes. Add garam masala, chili powder, turmeric, coriander & salt. Stir well and fry for a minute Add potatoes & peas. Pour in water and bring to a boil. Lower heat, cover the pan and simmer gently for 20 minutes or until the potatoes are done. Garnish with coriander leaves and serve hot.
.Note: You can use frozen peas also.

Malabar Spices...: Summer Express Cooking Event

2007-08-13T21:38:00.000-07:00

Malabar Spices...: Summer Express Cooking Event
Besan Ke Cheelay My entry for SECE
Thanks to MS for organizing Summer Express Cooking Event. Waiting for the mouth watering instant recipes ka khazana.
Thanks once again.

Sunday Breakfast

2007-08-13T12:17:00.000-07:00

This is also my entry to Summer Express Cooking Event.

Weekend was good; Sunday morning our Breakfast was Cheelay with green chutney. This recipe comes from my Mom-in-law.

Besan ke Cheelay

2 cups Besan
1 large finely chopped Onion
1 small finely chopped tomato
1 finely chopped Green Chilli
Few finely chopped Coriander leaves
1 tsp Ajwain
1/2 tsp Red Chilli Powder
1 tsp Chat Masala
1 tsp Coriander Powder
1- 1/2 cup water to make batter
Oil for cooking
Salt to taste

Mix all the ingredients except water in a big bowl. Now start adding water in small quantity to make a smooth batter, so that there should be no lumps in it. (I use egg whisk to make it smooth) Add water till it comes to a thick pouring consistency or like an idly batter.
Heat a non-stick- tawa or heavy bottom frying pan, then turn the heat on medium. Put little oil on tawa & spread 1 serving spoonful of batter evenly on it , with the help of a ladle like a thin pancake. Put some more oil on the top and when it cooked turn it upside down. Let it be brown & crispy from both sides. Repeat the same with rest of the batter.
Serve hot with green chutney and chilled lassi or steaming hot ginger tea.

For summer evenings..

2007-08-09T12:57:00.000-07:00

Sometimes M comes home early & dinner is not ready, what to do ?? He is hungry moment he comes home; Strawberry lassi is very comforting to him till I finish my cooking for dinner.

Strawberry lassi
(2 person)

6 large ripe strawberries washed & cut into big chunks
1 cup plain yogurt
3 tsp sugar (add To taste)
½ cup cold water
Few drops rose essence
Pista slices for garnishing

Combine all ingredients in a blender. Blend at high speed till it is smooth. Add ice cubes if u want, serve cold garnished with pista slice (I do it because I like pink & green).

Hi everybdy

2007-07-31T11:25:00.000-07:00

"Food is not about impressing people, It's about making them feel comfortable."

I still remember when I got married & came to US first two days I don’t have to bother about food, we were eating out and then we went to grocery store & there the reality struck
Its not that cooking was a new term to me but cooking with out taking instructions & help of my mother & grandmother was something new and different.
Newly married, nervous but with lot of confidence I cooked bhindi (okra) & burnt it but my husband M ate it like nothing happened though he didn’t say anything but I felt really bad. That day I realized that I used to cook before but all on my mother’s instructions.
That means it’s a new world to me and has to start cooking from scratch with out my mother’s help.
M always been very encouraging to me & till today he is my guinea pig.
And i like cooking for him.