May 20, 2009

Methi Chole/Garbanzo with Fenugreek leaves

I made this dish using Garbanzo beans and methi/fenugreek leaves. Very delicious and easy to make which tastes good in combination with rotis. I usually make dal or chole like this recipe using methi leaves. How do you use methi leaves? Share it with me, so that I can try more wonderful new recipes from you all.

Serves 3-4
Cooking and Preparation Time 20-30 mins approx

Ingredients :

Garbanzo Beans/Chole Beans - 1.5 cups soak overnight in sufficient water and next day pressure cook until soft and intact not mashed
Fenugreek/Methi leaves - 1-1.5 cups plucked and cleaned properly
Onion - Red 1 medium very finely chopped
Green chillies - 2 vertically slit
Asafoetida- a pinch
Jeers/Cumin seeds - 1/2 tbsp
Turmeric powder - 1/4 tbsp
Chlli powder -1/2 tbsp
Chole powder - 1 tbsp Any brand( I used MDH)
Tomato - 1 medium chopped
Oil - 2-3 tbsp
Salt to taste
Ginger, Garlic - chopped - 1 tbsp combined
Water - 1 cup
Coriander and lemon wedges for garnishing

Method :
  1. Presoak the beans one day before and next day pressure cook them with 3-4 or less whistles until they are soft but still intact in shape.
  2. Heat oil in non stick pan, add asafoetida, jeera/cumin, onions, green chillies, turmeric powder and saute till onions change color.
  3. Then add, ginger, garlic and saute. On low heat add chilli powder, chole powder and mix well.
  4. Immediately add methi leaves and mix well. Then add chopped tomatoes and salt.
  5. Cook covered until tomatoes are mushy. Then, add garbanzo beans and mix everything well.
  6. Adjust salt, then add water and cook covered on low-med heat for 10-12 mins.
  7. Serve hot with rotis and garnish with cilantro and lemon wedges.

-->

May 13, 2009

Dondakaya or Tindora Pachadi

 Dondakaya Pachadi/ Tindora Chutney
Today, I am posting this chutney or pachadi which is a simple yet delicious one using Dondakaya or Tindoras. Those of you who dont like Tindora will be surprised when they taste this chutney, because you wont be able to make out with what vegetable it is made of :D. So, let me start with the recipe then.

Serves 2-3
Cooking and Preparation Time 15-20 mins

Ingredients :

Tindora/Dondakalu - 1/4 lb approx washed properly and each slit vertically into 4 pieces roughly and sprinkle with little salt and keep aside
Tomato - 1 small or 1/2 from big one
Green chillies - as your spice level, I used 2
Coriander seeds - 1/2 tbsp
Urad Dal - 1/2 tbsp
Garlic flake - 1/2
Salt to taste
For tempuring : Urad Dal, Mustard seeds, Dry red chillies, crushed garlic flake(1/2) Oil, few curry leaves
Oil 1-2 tbsp
Dondakaya Pachadi/ Tindora Chutney
Method :
  1. In a non stick pan, heat oil, add the cut tindora, green chillies, tomato, garlic and cook covered until the tindora is 3/4 cooked and you can cut it with a spoon.
  2. Now keep it aside for cooling in a plate.
  3. Add a small quantity of oil in the same non stick pan, heat urad dal and corainder seeds until reddish brown and remove them into a grinder chutney jar without the oil.
  4. Grind them once, then add the cooled mixture of tindoras and grind together again. Remove the paste into a bowl.
  5. Do tempuring and add salt according to your taste. When you add the crushed garlic flake into the tempuring you will get a nice aroma.
  6. Serve with dosas, idlies or even dal and rice. You will love for sure.
-->

May 7, 2009

Alu Paratha

Alu Paratha
Its has been few days that I posted something :) and thought this would be a nice recipe to start with. Alu Paratha, I guess needs no introduction. Potatoes itself are loved and liked by many inspite of them being not so healthy. We can indulge in them once in while right :D. So, for new comers out there dont think its very tough to make rotis leave alone Alu Parathas which are stuffed version of rotis with Alu/Potatoes. The recipe here is not the only way Alu Parathas are made. One can mix and match with whatever spices you like.

Always remember, try and try. Practise will make you better and someday definetly perfect. When I started learning how to make rotis they were like many country maps :) instead of being a circle. So, I never let it ruin my passion for cooking and kept on doing them until I am here today. Let me not give a lecture before you run away and get started with the recipe :).

Serves - 2-4
Cooking and Preparation Time - 30 mins approx

Ingredients :
Chapati Dough/Wheat Flour - 1.5 cup kneaded with enough water, salt, 1 tbsp and kept aside covered with a cloth
Potatoes - 2 very large or 3 medium boiled with skin on and drain the water and mash the potatoes with no water in it
Coriander - 1/2 cup finely chopped
Green Chillies - 1-2 finely chopped (optional)
Chilli powder - 1/4 tbsp
Chat Masala - 1/4-1/2 tbsp
Cumin and Coriander powder - 1/2 tbsp together or Garam masala any combination
Lime juice - 2 tbsp optional but I added
Salt to taste
Alu Paratha
Method :
  1. In a bowl place the mashed potatoes, add all the  ingredients below Potatoes except oil.
  2. Mix together the potatoes so that all the spices are blended into it nicely.
  3. Make small golf sized balls out of the mixture and place them a plate.
  4. Now using the dough we made out of wheat flour and roll a roti of small size and place the potato mixture or stuffing ball in the centre of it.
  5. Close all the ends and seal it. If necessary remove the excess dough.
  6. Put some flour onto it and start rolling it slowly into a thin stuffed roti.
  7. Heat tava/non stick pan, put the rolled out roti on it and when you notice that its getting puffed up change the direction and add oil on it. Repeat the same for the other side until you fry it to get a nice roti.
  8. Serve hot for breakfast, lunch or even dinner along with any pickle or even raita or plain yogurt.
Alu Paratha
-->

April 30, 2009

Mouthwatering BBB Asha's magic recipe

Bise Bele Bath
What should I say about Asha's recipe of BBB or Bise Bele Bath. This is the second time I had made it in these 15-20 days ;). Vegetables like beans, carrots and peas are boiled and then cooked in a dal mixture along with tomatoes and the aromatic BB spice powder. mmmmhhhhh my mouth is watering writing it too :). Believe me, the house is filled with such a nice aroma when you are making it, you will wish to have it at the same moment.

Whenever I voice chat with my parents I show them the recipes I make for their dear son-in-law :). Today morning I showed them some snaps along with this BBB too. My father asked me what is it, is it Biryani ? ;) I said hmmmm no and started giving hints saying that its a recipe I learnt from my friend Asha. It is a comfort food, a wholesome meal in itself a favorite one from Bangalore- Mysore area of Karnataka state in India.

After just telling him the name of the state you know he guessed it loudly - it is Bise Bele Bath is'nt it ? :D. I told yes Nana(that is wt I call him ;)) it is, how do you know about it? He said Oh! I very well know about it it tastes so good as I had a chance to taste it when one of my colleagues shared his lunch:).

It is just like our sambhar rice but with a different masala that is BB masala. I couldn't take any snaps the first time I made it because these days we are spending our time visiting parks and having lunch there nicely packed from home on one day of the weekends. So, I packed everything in a hurry and couldn't take a snap.

I thank Asha, for sharing this wonderful recipe with us.

Serves 5-8
Cooking and Preparation Time - 1 hr - 1.30 hr approx

Ingredients :

For making the Bise Bele powder (these quantities mentioned will make around 1 cup of the powder which can be stored and used for future. Use as much powder as you need to make the Bise Bele Bath)
Dry Roast all the below ingredients until reddish brown and grind into a powder with 1/2 tbsp turmeric powder

Coriander seeds - 8 tbsp
Dry Red chillies- 4
Pepper corns-1 tbsp
Fenugreek seeds-1 tbsp
Chana Dal-2 tbsp
Cumin seeds-1 tbsp
Mustard seeds- 1 tbsp
Cinnamon/Patta/Dalchini - 1 inch
Poppy seeds-2 tbsp
Curry leaves-10
Dry coconut-3 tbsp

For Gravy Preparation you will need

Onions - 2 sliced
Tomatoes - 2 big
Green beans, Carrots and Peas - 3 cups or according to your wish adjust it (cooked separately, I microwaved them for few mins. You can do whichever way possible to you)
Ghee - 2 tbsp
Cashews, Peanuts - 2 tbsp each or more
Toor Dal - 1 cup cooked ( I didnt have it so used Masoor Dal for the second time I made it, taste was same)
Red Chillies - 2
Mustard seeds - 1tbsp
Few curry leaves
Tamarind juice
Jaggery - 1 tbsp
Salt to taste

Also, cook Basmati/Sona masoori rice 2 cups and keep aside separately.
Bise Bele Bath
Method :
  1. In a deep pan heat ghee, then add cahews, peanuts, mustard, dry red chillies, curry leaves, sliced onions and saute until they are brown. Now add, tomatoes, salt and fry they are half cooked(not mushy).
  2. Then add Tuar dal, tamarind juice, jaggery, cooked veggies, powder that we made and 10 cups of water.
  3. Boil until it is reduced to atleast half its amount until oil specks on top. Add more water to make the consistency thin if you want. Keep it in fridge overnight. Next day boil it again.
  4. Add the cooked rice and mix with the gravy. Cook on low heat until its thick.
  5. Garnish with coriander and serve hot with raita or by itself.
Note :
Cut the amount to half since it serves 8 people. Also, instead of using the gravy the other day I used it the same day itself keeping some in the fridge for next days use.

The recipe is an exact copy from Asha's blog except the dal. I used Masoor instead of Tuar. I also tried it with Tuar the first time I had made it. Both tasted the same with slight difference. So, you can use whichever you feel like :).

If you observe, Asha's blog's header banner has BBB snap ....;). Enjoy!
Bise Bele Bath
-->

April 29, 2009

Instant Rava Idli and Palli Chutney

Instant Rava Idli and Palli Chutney
This is my first attempt in making Rava Idlies and I must say I am really impressed the way they turned out and tasted. I feel they are far more easier than the ordinary ones. I should really try to add new things each time to make it even more interesting :). So here is the recipe...

Serves 2-3
Cooking and Preparation Time 15 mins approx

Ingredients :

Sooji/Rava - 2 cups
Yogurt - 1 cup beaten
Baking soda - 1/4 tbsp
Few Curry leaves
Mustard, Jeera, Urad Dal for tempuring
Oil - 2 tbsp
Salt to taste
Instant Rava Idli and Palli Chutney
Method :
  1. In a non stick pan fry the rava with 1 tbsp oil slightly for 3-5 mins without burning and let it cool.
  2. In a bowl add the rava, beaten curd, baking soda and water. Mix together without forming lumps. The consistency should be medium little thicker than pouring consistency. Let the batter rest for 15 mins.
  3. In a small pan do the tempuring by adding the remaining 1 tbsp aoil and urad dal, mustard, jeera seeds along with the curry leaves and fry till they are brown.
  4. Now add this to the batter and mix well. Also, add salt.
  5. Preheat the Idli Plates container with water few mins before placing the idli plates in them.
  6. Grease the idli plates with Pam or any oil and pour the batter into the plates accordingly.
  7. Now place the plates in the container and heat 10 mins on medium heat.
  8. Remove them with a knife or spoon by immersing it in water each time you remove an idli.(will make it easier which is optional and you can remove normally as you do too)
  9. Serve hot with your favorite chutney.
You can check my peanut chutney recipe here.
-->

April 28, 2009

Chicken Kofta Curry and Mango Lassi

Few days back I tried this kofta curry with minced chicken instead of using mutton as we always do. It was our sunday lunch with some mango lassi. So, lets get started with the recipe now.

Serves 4-5
Cooking and Preparation Time - 30-45 mins

Ingredients :

For Kofthas :

Minced Chicken - 1 pack (as available in stores)
Turmeric powder - 1/4 tbsp
Coriander - 1/4 cup or more
Garam masala - 1/2 tbsp
Ginger Garlic paste - 1/2 tbsp
Lemon juice - 2 tbsp
Salt to taste
Oil for shallow or deep frying
Oil for cooking - 3 tbsp

For the Gravy :

Onions - 2 sliced roughly
Green chillies - 1-2
Chilli powder
Turmeric powder - 1/4 tbsp
Ginger garlic paste - 1/4 tbsp
Poppy seeds - 2 tbsp
Dry coconut - 1/4 piece

Method :
  1. Dry fry poppy seeds, dry coconut and make a powder. Also, fry sliced onions separately  in 1 tbsp oil along with turmeric powder, ginger garlic paste, green chillies, chilli powder and add to the dry powder in the same mixie jar. Then grind all together to make a paste which we be the gravy.
  2. Now in a bowl mix everything mentioned for making kofthas except oil.
  3. Make small balls and keep them aside on a plate.
  4. Deep fry/shallow fry them removing them on a tissue paper to drain excess oil.
  5. Now in deep pan, fry the paste we made in a tbsp of oil for the raw smell to away. Then, to it add these kofthas and cook covered on low-medium heat for 20-25 mins.
  6. Garnish with coriander and serve hot with rice or rotis.

Ingredients :

Mango - 1 skin peeled and sliced roughly
Sugar - 1/4 cup
Elaichi/Cardamom - 1-2
Yogurt - 1/2 cup
Milk - 1/4-1/2 cup
Crushed ice

Method :
  1. In a blender, first blend mango slices and sugar together.
  2. Then add all the other ingredients and blend nicely.
  3. Serve chilled. 
-->

April 24, 2009

Stir Fry Thai Rice Noodles

This is the first time I have made Thai food at home. We completely enjoyed having it and will plan to make it very often from now on. I used Thai curry paste, Stir Fry Thai Rice noodles and combined it with some stir fry veggies to go with them. Believe me, the curry paste tastes just like our Indian pickle though the ingredients are different ;). So, here is the recipe. Many Thai Stir Fry sauces are also available in the grocery stores which can be used too.

Serves 2
Cooking and Preparation Time - 15-20 mins

Ingredients :

Stir Fry Thai noodles - 1 pouch
Stir Fry Vegetables - 1-1.5 cups Frozen any brand
Thai Red Curry Paste - 2-3 tbsp
Oil - 1-2 tbsp
Salt to taste

Method :
  1. Microwave the packaged stir fried noodles for 1-2 mins and keep aside.
  2. Heat oil in a non stick pan, add stir fry veggies and fry for a min.
  3. Sprinkle salt, then add the curry paste.
  4. Add, Stir Fry noodles and mix together well so that curr paste sticks together.
  5. Heat on low -med heat for 5 mins and serve.
This recipe is on its way to Vegan Thai Event hosted by Priya of Akshayapataram and Vaishali of Earth Vegan.

Have a nice and sunny weekend everyone!
-->

April 23, 2009

Strawberry Smoothie/Lassi and an award

Ever since I tried making Lassi or Smoothie using strawberries, mangoes or any other fruits at home, I am hooked to them :D. I never thought they were so easy to make yet healthy too. We have many different varieties out there out of which I consider this one a very simple and easy one for starters like me who want to learn how to make them.

Serves 2
Preparation Time 5 mins or less

Ingredients :

Strawberries - 1 cup or 7-8 frozen thawed or fresh ones ( I prefer fresh and use for this one too)
Milk - very little 1/4 cup
Yougurt - 1/2 cup
Sugar - 4-5 tbsp or more if you prefer
Crushed Ice  as you prefer

  1. Place the strawberries with sugar in a blender and mix it well.
  2. Add yogurt, milk, crushed ice and blend once again.
  3. Strawberry lassi or smoothie is ready. Phew isn't that a very big recipe :D. There is hardly any ;).
This entry is on its way to Refreshing Drinks- RD ( Research and development for summer hosted by AnuSriRam.

And, now for the award. Madhu and Trupti my dear blogger friends have passed me this award. I feel very happy and on top of the world. I thank both of them for thinking of me. Also, thank all of my blogger friends for their love and support.


Award is kind of new to me so, if I am wrong somewhere please forgive me. I pass this award to all my blogger friends and wish could do more justice if the number was infinite :). Kindly accept this award my dear friends. Just because I miss or did not mention anyone's name in the list dont think you are not award worthy. This is for all of you. So,enjoy!

Now for the rules:

1) Add the logo of the award to your blog.
2) Add a link to the person who awarded it to you.
3) Nominate at least 7 other blogs (Only if you like).
4) Add links to those blogs on your blog.
5) Leave a message for your nominees on their blog

Asha : If at all there is anything beyond an award I would like to present it to her making an exception. She is one energetic woman who not only cooks delicious recipes, entertains us with her chit chat we all love to hear, cheers up everyone, inspiring us leaving her lovely comments, giving us her never ending love. My hats off to this super woman.

Usha(Veg Inspirations), Mangala Bhat (Recipe 24/7), Super Chef (Mirch Masala), Varsha (Will ' O the Wisp), Anu SriRam (Chandrabaga), Mahima's Kitchen, Priya's Sourashtrian Kitchen, Varunavi (My Kitchen's Aroma), Srivalli , Sia, VineelaSiva, Vibaas, Uma, Malar, Priya of Akshyapatram, Pooja, Priya of Srikar's Kitchen, Prathibha, Ranjani, Shama,Ramya Vijaykumar, Kitchen Flavors, Aquadaze, Sharmilee,Meeso, Deesha, Le @HC  and so on.

Okay girls, I am short of names but this is for everyone :). Congrats all of you in advance. :) Enjoy!
-->

April 22, 2009

Cucumber Chaaru with Fried Salmon

Cucumber Chaaru with Fried Salmon
One of the most favored foods of S is fish. I am allergic to Shrimp so, it is out of question to try it but, fish I used to have it in India that too the non smelly ones very occassionally. After coming to US, never tasted it except once or twice due the smell. I would appreciate your tips or tricks on how to remove the fish smell or to buy one that does'nt smell :D. This is a simple fried version of salmon fillets. We normally use  frozen ones available in Costco.

I normally buy cucumbers from the Indian grocery for making salads or using them in raitas, but from few months I have been buying English cucumbers from Costco. Unlike the ones at Indian groceries they are seedless so, grating and cutting them is so so easy. Most of all they stay for almost 3 weeks. They are big and come as a set of 3. Why am I telling all this to you :)? because, I made Chaaru with these cucumbers and it was so tasty.

Fish Fry

Serves -1
Cooking and Preparation Time - 15-20 mins

Ingredients :

Salmon Fillet - 1 (Atlantic Salmon Frozen Type) thawed
Lemon Juice - 2 tbsp
Salt to taste
Chilli powder - 1/4 -1/2tbsp
Coriander powder - 1/4 tbsp
Cumin powder - 1/4 tbsp
Pepper powder - 1/4 tbsp
Oil - 2-3 or more tbsp
Few Curry leaves

Method :
  1. Rub the lemon juice on the fillet and keep aside.
  2. In a small bowl, mix together all the spices along with 1/2 tbsp oil keeping the rest for frying. You will have a spice paste.
  3. Now rub this paste nicely on the fillet and refrigerate it for 30 mins.
  4. In a non stcik pan, heat the remaining oil add curry leaves and then the marinated fillet.
  5. Fry it on low-medium heat turning sides slowly and cook covered until fish gets cooked.
  6. Serve hot along with rice and dal.
Cucumber Chaaru with Fried Salmon
Cucumber Chaaru

Serves 3-4
Cooking and Preparation Time- 30 mins

Ingredients :

Cucumber -1 cup or more Any type (but I used english ones) skin peeled and diced
Toor Dal - 1/2 cup pressure cooked with 2-3 whistles along with turmeric pwder(1/4 tbsp), a drop of oil and salt (very small qty)
Tamarind juice - 1 cup dilute not very tangy
Onion - 1 small sliced
Green chillies - 2 slit vertically
Few curry leaves
Mustard + Cumin seeds - 1/2 tbsp pr more
Chilli powder - 1/2 tbsp increase or decrease according to your spice levels
Oil - 2 tbsp
Salt to taste
Coriander - 1/4 cup finely chopped

Method :
  1. Mash the cooked dal and keep aside.
  2. Heat oil in a deep pan add, cumin, mustard, sliced onions, green chillies, curry leaves and fry until the onions are fried.
  3. Then add, cucumbers and salt.
  4. Cook covered for 5 mins on medium heat till you notice that they are cooked or 3/4 cooked.
  5. Then add chilli powder, coriander chopped and saute well.
  6. Now add tamarind water and mix well.
  7. Then add, mashed dal and add water if necessary to dilute it if its thick.
  8. Now let it come to a boil and reduce heat to low and cook for 5 more mins.
  9. Cucumber Chaaru is ready to be served along with rice and your favorite curry.
-->

April 20, 2009

Pesarattu Palli Chutney / Moong Sprouts Dosa Peanut Chutney

Pesarattu/Moong Sprouts Dosa
Pesarattu,  a south indian breakfast or tiffin is made with Moong Sprouts and tastes like heaven when had in combination with ginger chutney or which we call it as allam tokku :D. I made peanut or palli chutney and it was good too. S loves Pesarattu a lot which makes me remember my neice Jahnavi who likes it too ;). For garnishing it, one can use grated ginger, cumin seeds, finely chopped onions which are all the ones I have seen so far :). If you know something else you can add it too :D. Green chillies are S's enemies :) and he freaks out if he sees them any where in the food. So, I grind them along with the sprouts to avoid that ;).

Serves 3-4
Cooking and Preparation Time 20 mins or more approx to make around 4-5 dosas (may vary from person to person)

Ingredients :

Moong Sprouts - 2 cups
Rice - Any type - 1/4 cup
Ginger - 1 inch (skin peeled)
Green Chillies - 2 medium increase or decrease according to your spice levels
For garnishing - finely chopped onions, cumin seeds, grated ginger, green chillies finely chopped
Salt to taste
Oil for drizziling around the dosas
Pesarattu/Moong Sprouts Dosa
Method :
  1. Soak Moong Sprouts and Rice together after washing them until you see clear water for 8-10 hrs before grinding into a paste along with green chillies and ginger piece. I usually soak it in the morning at 8 a.m and grind it the evening at 6 p.m. One can soak it one day before too. (No diiference of taste will be there.) Add salt to the batter after grinding it into a paste.
  2. Heat a non stick pan preferably and pour spoonfuls of batter on it and spread it in circular motion.
  3. Scrape of any excess thick batter and add oil on the sides.
  4. Now toppings can be added.
  5. Let it heat for few mins till you notice that it is turning color and remove it from heat.
  6. Serve hot with your favorite chutney.
Pesarattu/Moong Sprouts Dosa
You can find the recipe to make Peanut/Palli Chutney in my Tiffins/Breakfast (Dosa) section.
-->

April 16, 2009

Blogging for my Friend - Murukku and Gulab Jamuns....mmhh crunchy and yummy :)

When I asked my friend Swapna do you want me post anything for you and have any snaps, she was very excited :). So, these are Swapna's recipes and I feel happy to post them on my blog. Since she is busy with her kid I am glad to share her recipes with all of you. I hope you all will like them. Any non bloggers who wish to post their recipes can send them to my email id I would be glad to share them on my blog.

For Murukkulu

Ingredients :

Rice flour - 2 cups
Gram flour -1/2 cup
Sesame seeds - 1-2 tbsp
Butter melted - 1/4 stick
Chilli powder - 1-2 tbsp or more
Salt to taste
Water enough to make the dough
Oil for deep frying

Muruku maker for making murukkus

Method :
  1. In a bowl mix together everything except oil meant for deep frying. You should make the dough thick and not loose or thin consistency.
  2. Now heat oil in a deep frying pam, place a golf sized ball in the murruku maker (choosing the plate of whichever deisgn you want) and press it in hot oil.
  3. Fry the murkus until they are slightly reddish and remove them onto a tissue draining excess oil.
  4. Store in air tight containers and serve as snacks.

Gulab Jamuns
For Gulab Jamuns

Ingredients :

Gulab Jamun Mix - 1 pack MTR Brand (you can use any store brought)
Baking soda - a pinch
Water/Milk - 1/4 cup or until the dough is consistent enough to make firm balls
Oil for Deep Frying
Sugar Syrup ( Made from 1/2 litre water and 500 grams sugar)

Method :
  1. In a bowl, add one pack of the Gulab Jamun mix and add baking soda along with milk/water and make a firm dough consistent enough to make small balls. Mix carefully to avoid lumps.
  2. Then the keep the dough aside and prepare sugar syrup.
  3. In a deep pan, add water(1/2 ltr) with sugar(500 gms) and boil it on medium heat until it reduces to half the amount.
  4. Then in another deep pan, heat oil and dee fry small balls made out of the dough we made and remove them onto a tissue paper to drain excess oil. Repeat with the remaning dough.
  5. Let them cool and then put them slowly inside the sugar syrup made. After sometime you can see that the gulab jamuns absorb the surup.
  6. Then serve them cold or as it is.
Vishu's Tip :
  •  For soft and smooth Gulab Jamuns use milk rather than water to prepare the dough.
  • For Murukkulu to have that crunchy yet melt in mouth taste add butter.
-->

April 14, 2009

Strawberry Cake for Birthday

Strawberry Cake for Birthday
I made this cake for S's birthday last week. Don't get astonished by thinking why the cake is in triangular shape bcoz I can explain it ;). Due to my impatience I tried to invert the cake before it was totally cool :D. Yeah, you heard me right. What to do, I never baked cakes so much, this is just my second one. But have learnt a lesson not to invert it before its completely cool :). Whatever it might be but we enjoyed having the cake, S liked it very much and we also got a chance to taste the plain one and the cream one too ;). Okay, let me tell you about how I made it. Many of my blogger friends are experts in making cakes and breads and I admire them a lot. So, the step by step images I am putting here may be useful for newbies like me.
Strawberry Cake for Birthday
Serves - 4-5 or more
Cooking and Preparation Time - 45 mins or more

Ingredients :

Ducan Hines Cake Mix - 1 Strawberry Supreme
(Just follow the instructions on it and make the cake)
Eggs - 3
Oil - 1/3 cup
Cake Pan - 8 inch

For Frosting

Vanilla Instant Pudding - 1 mixed with 1 cup milk and kept aside
Frozen Whipped Cream - 1cup (I used 1/2 cup only)
Strawberries for toppings - 2-3 (optional)
Frozen Strawberries blended and made into a thick juice - 4-5 or more ( I used fresh strawberries)

Method :
  1. Preheat the oven for 350 C and start preparing the cake mix following the instruction on the box. As it says in a bowl first mix the cake mix powder along with oil and eggs using a whipper.
  2. Grease the sides of a baking pan (I used 8 inch almost sqaure one) and pour the cake mix paste and place it in the oven baking it for 36-40 mins until its done.
  3. Check with a tooth pick if its done or not. When the tooth pick comes out clean then the cake is done.
  4. Remove the pan outside and let it cool for sometime before attempting to invert it.
  5. After its cool, place a plate or cooling rack on the cake pna and invert it so that the cake falls on it perfectly.
  6. Then, with a spoon cut 1 inch apart on the cake. Pour the strawberry juice we made so that it nicely absrorbs till the bottom.
  7. Then, take the mixture(frosting) we made out of whipped cream and pudding and apply nicely on the cake evenly.
  8. Lastly top it sliced strawberries if like.
  9. Refrigerate it for atleast 4 hrs before serving.
Strawberry Cake for Birthday
-->

April 10, 2009

My 50th Post and some sweet hojaye with - Rasmalai !

Blogging for me has now become an addiction of sort. My husband says you are making me fat ;) trying new recipes from all the wonderful blogs out there. One thing I have learnt from my blogger friends is not only do they share their recipes with so much care and dedication, they also inspire, impart knowledge, unite all of us under this platform. I appreciate and thank each and everyone for taking their time to visit my blog and comment on the recipes.

So, atlast I have reached the 50th post in Food Lovers and am so excited about it. Here's Rasmalai to sweeten your tongue on this occassion :D. I was planning to make this for S's birthday this week, but didnt want any disasters on that day as this is the first time I am trying this recipe. I thank Vineela for sharing this recipe with us. Rasmalai came out very nicely and I am glad S liked it a lot. Hope you all will too :).

Serves 2
Cooking and Preparation Time 30-45 mins

Ingredients :

For Milk Syrup

Milk  - 2 cups ( I used 2% fat )
Sugar - 4 -5 tbsp approx or more as you prefer

For Making the Rasgulle

Milk - 2 cups
Lemon juice - 2 tbsp
Muslin cloth
Dry cloth

For making the Sugar Syrup in which the Rasgulle should be boiled

Sugar 1/2 cup approx
Water 3/4 cup
Cardamom powder - 1/2 tbsp or 2-3 crushed

For Garnishing

Pistachios and Almonds - 1/2 cup chopped
Saffron Strands - 4-5 (optional)

Imp Note : There is a recall on Pistachios due to the fear of Salmonella outbreak right now. So, you may want to check about it and buy before doing this recipe. I had Pistachios which I purchased very earlier.
Method for making Cream with the milk :
  1. Heat milk in a container and keep stirring it until it is reduced to 1/4 of its amount. Once the milk starts to boil add the sugar and keep stirring it occassionally on low heat to make it like a thick consistency. Then keep it aside for cooling.
Method for making the Paneer with which we will make Rasgullas :
  1. Heat milk in a separate container and bring it to a boil. Immediately add lemon juice while keep stirring and remove from heat else the milk curdles.
  2. Now pour this mixture into a muslin cloth and run it under cold water for one min. Then, tightly bind the cloth removing all the excess water.
  3. Again, put the mixture into another cloth and make it complete dry. If wet you may not be able to make them as they dont hold together. So, make sure its completely dry.
  4. Then, you can see nice white dough like thing. Knead it nicely. Make small and round circles with the dough and press slightly as you do for chapati dough cirlces before rolling them.
  5. After preparing all of them then keep them aside to start preparing the sugar syrup.
Method for making Sugar Syrup :
  1. Add all the ingredients mentioned and bring it to  a boil. Then add the dumplings or small pressed circles into it slowly and let the syrup boil covering it for few mins. You will notice that circles or dumplings will double their size.
For the last step :
  1. Then remove them slowly out of the sugar syrup and add them (onl the dumplings) to the milk cream we prepared.
  2. Add some of the the chopped pistachios, alomonds and saffron strands.
  3. Refrigerate it for 2-3 hours before serving.
  4. Garnish with chopped pistachios and almonds before serving.

Have a wonderful weekend all of you ;) !
-->

April 8, 2009

Tri Color Pulav, Sukhi Gobi and OCC Raita

Tri Color Pulav
This easy to make Pulav consists of Carrots, Green Peas and Corn. So, the name Tri Color Pulav. Use fresh or frozen ones whichever you have and delicious Pulav can be made in just 30 mins. Along with it is Sukhi Gobi dry version of Cauliflower and OCC Raita is Onions Cucucumber and Carrots Raita ;). So heres the recipes.

Tri Color Pulav

Serves - 2-3
Cooking and Preparation Time - 20-30 mins

Ingredients :

Basmati Rice - 1.5 cups cooked
Carrot - 1 diced into cubes
Corn - 1/2 cup or more if you like ( I used frozen corn)
Green Peas - 1/2 cup or more if you like (I used petite peas frozen ones)
Onion - 1 medium-big sliced
Coriander- 1/4 cup chopped
Shahi Jeera or Cumin Seeds - 1/4 tbsp
Bay Leaf - 1
Cloves - 3-4
Cinanamom - 1/2 inch
Cardamom - 2
Salt to taste
Oil - 1-2 tbsp
Tri Color Pulav
Method :
  1. Heat oil in a non stick pan, add cumin or shahi jeera, cinanamom, cloves, cardamom, bay leaf, sliced onions and fry till onions become slighlty reddish.
  2. Then add carrots, peas, corn and salt.
  3. Saute them well and cook covered for few mins until the raw smell of the veggies go away.
  4. Then add the cooked basmati rice and mix well.
  5. Add salt if necessary and cook on very low heat for 5-7 mins and the Pulav will be done.
  6. Serve hot with any curry, dal or even raita.

Sukhi Gobi :

Serves -2
Cooking and Preparation Time - 15-20 mins

Ingredients :

Cauliflower or Gobi florets - 1/4
Onion - 1/2 chopped finely
Coriander - 1/4 cup
Chilli powder - 1/4 tbsp
Garam Masala - 1/4 tbsp
Coriander powder-1/4 tbsp
Turmeric powder - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Oil - 2 tbsp
Salt to taste

Method :
  1. Heat oil in a non stick pan, add cumin, chopped onions, turmeric powder and saute until onions gets fried.
  2. Reduce the heat and add chilli powder, coriander powder, garam masala and then add the cauliflower florets.
  3. Add salt and saute well.
  4. Cook covered and keep mixing it for evry few mins.
  5. When all the water gets evaporated and you can see the Gobi is cooked the curry is ready.
  6. Serve hot with rotis, rice or even bread.
Tri Color Pulav

Onion Cucumber Carrot Raita

Serves 2-3
Preparation Time - 15 mins or less

Ingredients :

Yogurt - 1-2 cups
Grated Carrots, Cucumbers - 1/2 cup or more if you like ( I used carrot(1) and cucumber (1/4))
Red Onion - 1/2 very finely chopped
Coriander finely chopped - 1 tbsp
Salt and Sugar - 1/2 tbsp

Method :
  1. In a bowl beat the curd nicely and add all the other ingredients and mix well.
  2. Serve cold or normal with rice of your choice.
-->

April 6, 2009

Dal Roti

Dal and Roti
I remember having this dal almost everyday for dinner with rotis which my mother made, back home in India. Both me and my father were the only ones who used to have it more than anyone else at home :). She used to add All Spice/Tailed Pepper/Kawab Chini to it which gave it a nice aroma and flavor.
It is a simple recipe, very easy to make when you have no time for making curries or want to have something different. I have altered my mother's recipe a bit by adding chana dal masala to it.

Serves 2-3 people
Cooking Time 20-30 mins

Ingredients :

Toor Dal/Kandhi Pappu - 1 cup
All Spice/Tailed Pepper/Kawab chini (optional) only if you like - 5-10
Onion sliced - 1
Tomato chopped - 1
Green chillies slit - 2-3
Coriander chopped - 1/2-1 cup
Chilli powder - 1 tbsp or less (according to your spice level)
Turmeric powder- 1/2 tbsp
Any Chana Dal Masala - 1 tbsp (I used MDH brand, using masala is optional)
Oil - 2-3 tbspSalt to taste
Ginger Garlic paste - 1/4-1/2 tbsp

Method :
  1. Pressure cook the Toor Dal with 2 1/2 cups of water with 3-4 whistles. Do not smash the dal after it is cooked and just keep it aside for cooling.
  2. Now take a saute pan, heat oil then add tailed peppers, onions, chillies and turmeric powder and saute till onions get fried.After which add ginger garlic paste, chopped coriander and mix.
  3. Then, add chilli powder, dal masala, salt and chopped tomatoes to it mix well.Wait for tomatoes to cook roughly (not till they become complete paste) and then add the previously cooked dal to it and saute till everything is completely mixed.Add little water like 1/4 cup and let it cook on medium to low heat for 10 mins and the dal is ready.
  4. Garnish with sliced onions and lemon juice.
  5. Serve hot with rotis or plain rice.
-->

April 1, 2009

Cabbage Stir Fry Curry

A simple yet tasty curry which is good to eat with rice and rotis. I like this curry when made with green peas and coconut powder but, this one is a simple stir fry with only the coconut powder :). You can also add grated carrots to it, just mix and match with whichever ingredients mentioned above. Good for people who are new to cooking without any extra details to remember ;).

Serves 2
Cooking and Preparation Time 15-20 mins

Ingredients :

1/4 Cabbage - cut into very small pieces
Onion - 1/4 cup chopped finely
Ginger - 1/2 inch chopped
Coriander - 1/4 cup chopped
Few curry leaves
Cumin, Mustard seeds - 1/4 tbsp
Urad Dal - 1/2 tbsp
Oil - 2-3 tbsp
Green peas - 1/4 cup (I did not add, you can add)
Dry Coconut powder- 1 tbsp
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Salt to taste
Green Chillies - 1 (optional, I did not add)

Method :
  1. Heat oil in a non stick pan, add urad dal, cumin, mustard seeds. Let them splutter and add chopped onions, turmeric powder, ginger and fry.
  2. Then add chilli powder, salt, green peas, grated carrots ( if u want), and saute well.
  3. Add cabbage and mix well.
  4. Cook covered for 15 mins and stir occasionlly until caggage is cooked.
  5. At the end, just before removing from heat add coconut powder and mix well.
  6. Serve hot with roti, rice or even bread.
-->

March 30, 2009

Ugadi Recipes contd... Minapappu Vada/ Urad Dal Fritters

Minapappu Vada/ Urad Dal Fritters
I made these Urad Dal Fritters also called Minapa Vadas in the evening on Ugadi day. These are bascially very simple vadas but, for a change I added chopped onions, green chillies, ginger, coriander and little jeera. So here's how to make them.

Serves 2-3
Cooking and Preparation Time 20-30 mins

Ingredients :

Urad Dal - 1 cup soaked for 6-8 hrs, then grinded without adding lot of water into a smooth paste
Red Onion - chopped 1 small
Green chillies - 2 chopped
Coriander - 1/2 cup chopped
Ginger - 1/2 inch chopped
Jeera - 1/4 tbsp
Salt to taste
Enough Oil fry deep frying
Minapappu Vada/ Urad Dal Fritters
Method :
  1. After grinding Urad dal / Minapappu add all the ingredients mentioned above except oil meant for frying.
  2. Then mix everything well and try to beat the paste with your hand to aerate it. Doing this you will get nice fluffy and soft vadas.
  3. On a aluminium foil put a golf ball sized paste, press it and make a hole in the middle. You can alternatively also press the ball in your hand by making hole in center or which ever way you are convinient with.
  4. Slowly remove it with your hand and drop into hot oil and fry it till it is almost red.
  5. Serve hot with your favorite chutney.
-->

March 27, 2009

Ugadi recipes - Pulihora and Poli/Obattu

Once again, I wish everyone a Very Happy Ugadi !! Puran Poli/Obattu/Bakshalu and Pulihora are some of the Ugadi recipes which are prepared on this festive day. Pulihora can be made in many varieties with lemons, tamarind, mangoes, coconut etc. The one I made is with tamarind pulp and is called Pulusu Pulihora/Tamarind Rice.For something sweet, I made Bakshalu which is made by stuffing the mixture of chana dal and jaggery powder in dough and shallow frying it.

For preparing Puran Poli you need to have lot of patience or else you may end up with a mess :D. Basically, the stuffing should be very dry then, think you are almost done.

So, here is the way how to make them.

Tamarind Rice/ Pulusu Pulihora

Serves 2-3
Cooking and Preparation Time - 30 mins (I generally make Pulusu or Tamarind Pulp 1 day before and keep because it gives a nice taste next day)

Ingredients :

Tamarind Water - 3 cups
Chana Dal - 1/4 cup
Peanuts - 1/4 cup
Cumin and Mustard Seeds - 1/2 tbsp each
Dry Red Chillies - 3
Green Chillies-3
Asafoetida - a pinch
Curry leaves - 10 approx
Turmeric powder - 1/2 tbsp
Salt to taste
Oil 2-3 tbsp

Method :
  1.  Take a thick bottomed vessel, heat oil in it and add asafoetida, peanuts, chana dal to it.
  2. When peanuts and dal are changing color add mustard, cumin seeds, turemric powder, red, green chillies and curry leaves.
  3. Add salt and the tamarind water to it.
  4. Keep it on medium heat and let the tamarind water become a thick paste stirring occassionally.
  5. Let the paste cool and store it in the fridge or outside covered if you are preparing the pulihora the next day.
  6. Cook 2 cups of basmati rice and mix it with the paste made.
  7. Pulihora is ready :).
Puran Poli/Bakshalu/Obattu
Puran Poli/Bakshalu/Obattu

Serves 4-5 approx
Cooking and Preparation Time - 20 mins for making 5-8 polis
(I prepared the stuffing, dough yesterday and stored it in the fridge)

Ingredients :

For the Stuffing you will need :

Jaggery made into rough powder - 1 - 1.5 cups
Chana Dal - 1 cup
Cardamom powder - 1/4 tbsp

Puran Poli/Bakshalu/Obattu

Method  :
  1. Wash the dal and pressure cook with sufficient quantity of water until one whistle. The dal cooked should not be broken and smust be slightly soft. Drain the water and place the dal on a dry cloth or tissue for almost 45 mins to 1 hr to make it dry.
  2. Make a paste of the above mentioned cooked dry dal and powdered jaggery using a grinder/food processer along with cardamom powder.
  3. The paste which we call Purnam should be dry and when made should come out as a firm ball.
  4. If it is not dry and cannot be made into a ball cook it on medium to low heat for 10 mins approx stirring continously without burning it. Let it cool and then try to make the stuffing balls which you should be able to as the purnam becomes firm which is all we need to make the Polis.
To make the dough :

Maida/All purpose flour - 1 cup
Ghee - 1-2 tbsp
Water enough to knead

Method :
  1. Make dough with sufficient quantity of water, ghee and keep it aside.
 To prepare the Polis :

 Ingredients :

 Dough Kneaded
 Purnam/Stuffing of Jaggery and Chana Dal
 Oil/Ghee for shallow frying
 Aluminium Foil/Plastic Sheet for rolling
Puran Poli/Bakshalu/Obattu
Method :
  1. Divide the dough and stuffing into marble sized balls and place them on a plate or paper (Step 1 in image).
  2. Apply oil on the aluminium forl/plastic sheet and roll out the dough ball into a small round using a rolling pin or stretching it with your hand.
  3. Now place the stuffing ball in the center of the rolled out dough and cover it by bringing the edges together.(Step 3 in image).
  4. Grease your hands with few drops of oil and roll the ball with a rolling pin slowly starting at the edges and then towards the center making it into a thin and circular shape.(you can also press with hands instead of using a rolling pin).
  5. Heat a non stick pan with 1/4 tbsp of oil/ghee and then place this rolled out poli removing it from the aluminium foil.
  6. Fry with small quantity of ghee on both the sides and the Bakshams/Polis/Ubattu are ready to be served. 


Ugadi Pachadi 
-->


  © 2009 Food Lovers

True Contemplation Blogger Template by M Shodiq Mustika  

Header Image from