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Thursday, November 13, 2008

Celebrating Children's Day Event

Hi All,

We are in the process of moving. The internet connection at new place won't be active until next 10 to 12 days. For the same reason, I would like to extend the date for 10 days to 10-Dec-2008. I am posting this from my hubby's Phone, so won't be to reply invidually, but I received recipes from Chandni, Athisaya Divya, Purva, Priya, Cham, Jayshree, and Shibani. Please do send your entries to I would really appreciate your participation for this event.


Original Post

After successful celebration of Diwali, Onam, Navratri, Krishna and Ganesh Chaturthi and Rakhi.

Dear friends Purva and Priti have given me the opportunity to host Festive Food Event for this Children's day.

Children are the most innocent, sweet, cute, curious beings. They are the joy of life. Most would agree that the day they became parents was the happiest day of their life. Children don’t know caste, creed, color, or religion. They love you for who you are and don’t expect anything in return, other than a candy once in a while.

Children’s day is celebrated for their love. Most countries in the world celebrate children’s day but on different days. Our beloved country, India, celebrates it on November 14th every year. This is also birthday of Chacha Nehru. Children’s day in India is born out of his love for kids.

Enough of history and philosophy lesson, lets get to business. Lets all the food bloggers celebrate this wonderful day with recipes that children love. Lets be creative and have some fantastic recipes. You can put your favorite recipe as kid or your kids favorite dish.

Take it away girls. Let’s have some simple but wonderful recipes that blogging mothers, current and future, can make for their kids, easy to make delicious.


Both email and link back to this post are mandatory. Thank you for your understanding.

1. Cook anything that kids love and post it on your blog from now till December 3rd More recipes the better!!!!

2. Add a link back to this event. Please include the logo!!!!

3. Please send me an e-mail to with the following info.

Subject : Children’s Day Recipe Event

1.Dish Name

2.Your post URL

3.Your Blog URL

4. A picture of the dish

5. Non bloggers can e-mail me the recipe and the picture and I will include it in the round up.

6. If you feel you want to participate but don’t have time for a new creation, I can accept previous entry but please create a new post and link it to this event.

7. If you want to submit multiple entries, please link all the old posts in one new post, link the post with logo and event announcement.

Looking forward to all your enthusiastic participation!!!!

Disclaimer: Images in the logo are courtesy of Though, I merged them to make the logo.

Thursday, November 6, 2008

Khoya Kalakand

The Kalakand is a Bengali sweet dish. This is also very famous in Pakistan and Bangladesh. This is semi-homemade for two reasons. First, I use store-bought khoya. Second, I use powdered-sugar, which has corn-flour which serves as a thickening agent to milk so I don't have to boil it for hours. It serves the purpose well since it saves time and energy without affecting taste one bit. It comes out soft and sweet and it crumbles first and then melts in your mouth.


  • 2 cups Khoya, crumbled
  • 1-1/2 cup Whole Milk
  • 5 tbsp Powdered Sugar
  • 1/4 cup Granulated Sugar
  • 1/4 tsp cardamom Powder
  • 1/2 cup Water
  • Pinch of Nutmeg
  • Almonds, chopped


1. Pour water in the pan. When it starts to boil, add milk.

2. Boil the milk once and turn down the heat and let milk simmer. Stir continuously.

3. After 10 minutes add powdered sugar.

4. Let it come to boil once with high on heat.

5. Add granulated sugar, nutmeg, and cardamom powder.

6. Let it simmer for 5 more minutes.

7. Add crumbled khoya and mix it up well with milk and let it simmer for 3-4 minutes only.

8. Grease deep dish or plate with ghee.

9. Pour Kalakand mixture and let it cool completely. Sprinkle chopped almond on top.

10. After that refrigerate it for 20 minutes.

11. Cut it into square pieces and serve.


Wednesday, October 8, 2008

Pav - Bhaji and Award !!!

I am sure when you read, see, or hear this name; your mouth starts watering. Yes, Pav bhaji is everybody's favorite fast food or you can say favorite street food. It basically hails from great state of Maharatsra. It first started in Mumbai and then became famous in all over India. The most popular flavor is Butter pav bhaji. These days you can easily find cheese pav bhaji everywhere. There also other popular flavors like Paneer Pav Bhaji, Amchur Pav Bhaji, or Chinese Pav Bhaji, or Pulav-flavored. I love it, simple and classic. I deliberately did not add any twist in this one, after all its called 'Classic' for nothing.

Pav Bhaji is a mixture of potato-based curry with vegetables. The authentic pav-bhaji vegetables are potato, tomato, cauliflower, green bell pepper, and peas. Nowadays, many people use eggplants, carrot, cabbage, yam, pumpkin etc in bhaji. Somehow, I don't like it.

Pav-bhaji is served with masala pav with lemon and onion, and its perfect with pulav on side. I love mine with extra lemon juice on top, yummm. We eat pav-bhaji every Friday night, it is like our family tradition now. I just love it, love it, love it!!!!


  • 3 Potatoes, peeled and cut into big wedges
  • 1 Small Green Bell Pepper, cut into small pieces
  • 8-9 Cauliflower Florets
  • 1/2 cup Green Peas
  • 2 Medium Onions, finally chopped
  • 3 Tomatoes, finally chopped
  • 6-7 Garlic Cloves, chopped
  • 1-1/2 tsp Ginger, grated
  • 1 tbsp Red Chili Powder or to taste
  • 1-1/2 tsp Pav-Bhaji Masala or to taste
  • 1 tsp Cumin Powder
  • 3 tbsp Oil
  • 1 tbsp Amul Butter
  • Salt to taste
  • Lemon Wedges
  • Cilantro
  • Pav


1. Pressure cook potato, green bell pepper, cauliflower, and green peas together.

2. When they are completely cooked, mashed them all together. Make sure there are no lumps in the mixture.

3. Heat oil and butter into the pan, add onion and sauté for 3-4 minutes or until it is translucent.

4. Add ginger, garlic, and some salt. Cook for another 3-4 minutes.

5. Add tomato, red chili powder, and cumin powder. Cook until onion and tomato cooked completely.

6. Add pav-bhaji masala, mix well and cover pan with lid. Cook on low heat for 2-3 three minutes.

7. Add potato mixer with some water and mix well. Simmer for 1-2 minutes, taste and adjust seasoning. Cover with lid and simmer for 10-12 minutes on low heat.

8. Topped with chopped cilantro.

9. Serve bubbling hot with pav, lemon wedge and dollop with butter.


Dear friends Shreya and Anjali J passed me Good Job Award. Thank you so much glas, you make my day very special :))

I would love to pass this award to Happy Cook, Usha, Sujatha, and jayashree.Congratulations gals :))

Tuesday, October 7, 2008

Pan Prasad - Ambrosia

Happy Navratri to all of you. This is our favorite prasad in Navratri. I just love this , easy to make, no cooking required, and it's refreshing with pomegranate taste. It is heaven in your mouth and pan flavor jumps out.


  • 2 Cups Coconut, grated
  • 1/2 cup pomegranate, fresh
  • 3 Fresh Pan, chopped
  • Sugar to taste

1. Mix all ingredients in bow.

2. Serve at room temperature or refrigerate it for even more refreshing taste.


Monday, September 29, 2008

Moriyo Khichdi

Moriyo is also known as Samo. We usually eat this while fasting. Moriyo is light and healthy. This is perfect for dieting. It is low in calorie and it has no cholesterol. There are a lot of ways to make this, such as khichdi, poppadum, puri, and even shira .

I always like fresh herbs in my food, as they help lose weight as well. I used fresh mint leaves in this dish. Mint gives perfume and flavor to the dish.


  • 1 cup Moriyo
  • 3 Green Chili, chopped
  • 2 Garlic Cloves, chopped
  • 3 Cups Water
  • 1/2 tsp Ginger, grated
  • 1 tsp Oil
  • 1 tsp Cumin Seeds
  • Fresh Mint Leaves, chopped
  • Black Pepper to taste, ground
  • Salt to taste


1. Heat oil in deep vessel.

2. Add cumin seeds. When they start to brown, add garlic, ginger, and green chili.

3. Sauté for 1-2 minutes. Add moriyo and toast for a minute.

4. Add salt and warm water into the vessel and stir well.

5. Cover with lid and cook until moriyo is cooked and creamy.

6. Serve hot with mint leaves and yogurt.


This is my entry to Divya's Diet Foods Event.

I am also sending this full of protein, and healthy salad to this event Sprouts Salad W/ Roasted Garlic Vinaigrette


Wednesday, September 24, 2008

Tamarind Chana Masala

This is yummy tangy dish. This is a makeover of regular chana masala. The tamarind makes this dish yumylicious. :)) I also used red onion to balance the tanginess of Tamarind. The red onion gives little sweet flavor so it is perfect with tamarind dish.


  • 3 cups Garbanzo, cooked
  • 2 Red Onions, chopped
  • 1 Small Tomato, chopped
  • 6 Garlic Cloves, chopped
  • 1-1/2 tsp Ginger, grated
  • 5-6 Green Chili, chopped
  • 1/2 tsp Turmeric Powder
  • 1 tbsp Dhania-Jeera Powder
  • 1 tsp Garam Masala
  • 1/4 tsp Anardana Powder
  • 1 tbsp Tamarind Paste or to taste
  • 2 tbsp Oil
  • 1 tsp Cumin Seeds
  • 3-4 Curry Leaves
  • Salt to taste


1. Heat oil in the pan. Add cumin seeds. When they start to brown, add curry leaves.

2. Add onion, tomato, garlic, ginger, green chili, turmeric, dhania-jeera powder, and salt. Mix well and cook until onion and tomato are cooked completely.

3. Add garbanzo, salt, garam masala, tamarind paste, and anardana powder. Add little water and mix well.

4. Cover with lid and cook for 12-15 minutes on medium-low heat.

5. Sprinkle chopped onion and serve hot with roti.


Monday, September 15, 2008

Surti Lilva Nu Shak/ Surti Lilva Curry

This one is hot, sizzling, and spicy curry. Frozen Surti Lilva are easily available in Indian Stores. These beans are little sweet and little bitter. In south Gujarat, there are many recipes for lilva beans, like different types of subzis, pakoras, pulav, biryani, and some snacks. Lilva beans are little heavy to digest so it can upset the stomach, but they are very tasty. To curb their hard-to-digest characterstics, don't forget to add ajwain and asafetida in any dish of lilva.

This is my favorite recipe, because I make it when I am angry with DH :)) wink.::) wink:)) Hope he doesn't read this.


  • 1 Cup Surti Lilva
  • 1 Potato, chopped
  • 1 Big Tomato, chopped
  • 1 Small Onion, chopped
  • 1 tbsp Oil
  • 3-4 Curry Leaved
  • 1 tsp Ajwain
  • 1/4 tsp Asafetida
  • 5-6 Garlic Cloves, chopped
  • 1 tsp Ginger
  • 1/2 tsp Turmeric
  • 1 tsp Red Chili Powder
  • 2-3 Green Chili, chopped
  • 1/2 tsp Garam Masala
  • 1 tbsp Coconut, grated
  • 1-1/2 tbsp Sesame Seeds
  • Lemon Juice to taste
  • Salt to taste
  • Cilantro, chopped

1. In pressure cooker, heat oil.

2. Add ajwain. When they started turn little brown, add curry leaves, garlic, ginger, green chili, asafetida, onion, tomato, and salt.

3. Cook for 2-3 minutes. Add potato, lilva, turmeric, red chili, garam masala, sesame seeds, coconut, and 2 cups of water. Mix well and adjust seasoning at this point, and bring it to boil.

4. Cover cooker with lid and let it cook until 2-3 whistle.

5. Let the pressure cooker cool for a little bit. If you feel the water is more than you like, boil it till desired level of consistency is reached. Add chopped cilantro.

6. Squeeze some lemon juice on top and serve with roti, rice, or paratha.


Tuesday, September 9, 2008

Paneer Coconut Laddu

Happy Ganesh Utsav to all of you. On this holy festival, I made this sweet dish. This is heaven for paneer lovers, like me.

I made Paneer Coconut laddu for Ganpatiji. The texture of this laddu is so soft, it will just melt in your mouth. It is very easy to make and very tasty. I add some rose water for the refreshing smell and to knock down the heaviness of paneer.


  • 14 oz Paneer, grated
  • 8 oz Coconut, grated
  • 4 tbsp Powdered Sugar or to taste
  • 4 tbsp Granulated Sugar or to taste
  • 10 Green Cardamom, crushed
  • 3 tbsp Rose Water
  • 1-1/2 tbsp Milk
  • 1/2 tsp Saffron
  • Pistachios, chopped
  • Pinch of Salt


1. In bowl, mix grated paneer, powdered sugar, pinch of salt, pistachio, 1 tbsp rose water, and cardamom.

2. Mix very well and make small balls. Keep aside.

3. Heat non-stick pan, add grated coconut, granulated sugar, and remaining rose water.

4. Cook for 10-12 minutes on low heat. Stir occasionally.

5. In the mean time, crush saffron and dissolve it completely in milk.

6. Add it in to the coconut mixer and mix well. Turn off the heat and let it cool little bit.

7. Take paneer balls and coat them with coconut.

8. Set this laddu in the refrigerator for one hour.

9. Serve cold or room temperature.


This is my entry to Letz Relishh – Paneer hosted by Jayanthy Kumaran - Tasty Appetite

Dear friend Suma serve me this "Perfect blend Of Friendship Award". This is the blend of Trust, Kindness, Honesty, and Caring. Thank you so much my dear friend :))

I love to pass this to Purva, Srikar, Uma, srilekha, Sireesha, Illatharasi, Cham, Priti, and Divya Vikram

Congratulations and enjoy your award gals :))

Tuesday, August 19, 2008

Happy Belated Rakhi

As I am not able to make something new from sometimes because of my health. I don't want to miss Priti and Purva's Rakhi – Thread of Love event, so I am sending some of my family favorites dishes to this lovely event.

As we are talking about Rakshabandhan, how can I forget My Brother's favorite dish.

1. Macaroni Masala

Here's some of my family favorite.

2. American Paplu

3. Dhekra

4. Dal Dhokli

This is my entries to Priti and Purva's Rakhi – Thread of Love event.


Wednesday, August 6, 2008

Black Bean Soup With Labna

This soup is thick, rich, and velvety in texture. Meat lovers love these beans because of the meaty taste. Black beans are very healthy. They have high fiber, cancer-fighting antioxidants, and protein. They are mostly used in Mexican cuisine. You can make cake, chili, soup, stew, patty, or even dip with black beans.

Labna is very very easy to make flavored, strained yogurt. It is also known as yogurt cheese. Usually, making labna takes 2-3 days because they strained every ounce of liquid from yogurt, and hang it wrapped in a cloth for 2 days. It then comes out very silky and smooth. The small marble-sized balls are formed and preserved in Olive oil. It goes very well with sandwich, salads, with grilled vegetables, and with soups etc. I just made instant.

This goes wonderfully well with this little sweet soup because labna will infuse a tinge of sour flavor to it. I used pickled jalapeno instead of regular one. It gives more flavor to the soup.


-- For Labna

  • 2 cups Yogurt
  • 1 tbsp Onion Flakes, dry
  • 1/4 tsp Lemon Zest
  • Garlic salt to taste
  • Cheese Cloth/Muslin Cloth

-- For Soup

  • 4 cups Black Beans, cooked
  • 1 Onion, chopped
  • 2 Garlic Cloves, chopped
  • 1/4 tsp Ginger, grated
  • 1/2 tsp Red Chili Powder
  • 6-7 Sliced Pickled Jalapeño
  • 1 tsp Cumin Powder
  • 5 cups Vegetable Stock
  • 1 tbsp Olive Oil
  • 1 tsp Lemon Zest
  • Salt to taste
  • Black Pepper to taste
  • Chives, chopped


-- For Labna

1. In bowl, mix yogurt, lemon zest, onion flakes, and garlic salt.

2. Place cheese Cloth/Muslin Cloth in large bowl.

3. Pour yogurt mix into the cloth and pull all the cloth corners together.

4. Hang the cloth and let it drain liquid for 3-4 hours.

-- For Soup

1. Heat oil in sauce pan, add onion, garlic, ginger, and salt. Sauté for 3-4 minutes.

2. Add black beans, red chili powder, jalapeño, cumin powder, and black pepper. Sauté for 2 more minutes.

4. Add lemon zest, and vegetable stock, cover with lid, and bring it up to the boil. Turn down the heat.

5. Simmer the soup for 35-40 minutes on medium-low heat.

6. Blend the soup until smooth.

7. Pour soup back in the pan, taste and season. Heat it for 3-4 minutes.

8. Transfer the soup to a warmed serving bowls, put labna on top, and sprinkle chives.


Visual Treat Event hosted by Sanyukta.

This is my entry to Original Recipes hosted by Lore

I am also sending this entry to WYC: Colour in Food Event by EC

Saturday, August 2, 2008

Handi Aloo Gobi Curry

Back in India, We all use handi for our regular home cooking. Handi is famous for the slow cooking, for biryani, pulav, and curries. Handi is round, deep vessel in opening and is narrow than the base. In India, clay handis have been in use for centuries. You can find non-stick handis these days in market. If you don't have handi, one can use Dutch oven as well. If you are using Dutch oven, you can bake the subzi. Dutch oven locks moisture, aroma, and flavor inside the same as handi does.

In this dish, I marinated vegetables with yogurt, grated tomato, and other spices to give more flavor and taste to aloo gobi. This curry is very thick. Most people I know like gobi which is not mushy and has a little bite. This Handi Gobi didn't lost crunch and was perfectly cooked even after it was marinated for 3-4 hours in yogurt.


  • 1 lb Gobi, cut the florets in to bite size pieces
  • 3 Potato, cut in to the about 1 inch pieces
  • 1 Red Bell Pepper, cut into the bite size pieces
  • 1 Tomato, grated
  • 1 Onion, grated
  • 1/2 cup Green Peas
  • Cilantro, chopped

-- For Marinade

  • 1-1/2 cup Yogurt, thick
  • 1 Tomato, grated (Use with juice)
  • 6-7 Garlic Cloves, grated
  • 2 tsp Ginger, grated
  • 2 Thai Green Chili, chopped
  • 1/2 tsp Turmeric Powder
  • 1 tsp Red Chili Powder
  • 1 tsp Garam Masala
  • 1/4 tsp Fenugreek Seeds
  • 1/4 tsp Asafetida
  • Salt to taste

-- For Tadka

  • 2 tbsp Oil
  • 1 tsp Ghee
  • 1 tbsp Cumin Seeds
  • 2-3 Red Chili, whole
  • 5-6 Curry Leaves


1. In a large bowl, pour yogurt and beat. Add all the marinade ingredients in the yogurt and mix well.

2. Add cut cauliflower, potato, and bell pepper in the yogurt. Cover the bowl with plastic wrap and keep marinade in the refrigerator for 3-4 hours.

3. Heat oil and ghee in the handi. Add cumin seeds.

4. When they start to brown, add curry leaves, red chili, and onion. Also, add grated tomato with juice. Sauté for 2-3 minutes on high heat.

5. Add marinated gobi, potato, red bell pepper, and green peas with marinade.

6. Add 1/2 cup water and mix well. Taste and adjust seasoning.

7. Cover handi with lid and turn down the heat on medium low.

8. Cook for 40-45 minutes.

9. Sprinkle chopped cilantro and serve hot with roti or rice.


This is my entry to Curry Mela hosted by Srivalli

I am also sending Champakali

for this lovely event.


Thursday, July 31, 2008

Maggi Fritters

"School se jab bhi ghar pe aana ek hi bat hai dohrana Maggi Maggi Maggi, aur ma kehti hai bas 2 minutes". Remember ????? Oh it's reminds me of my childhood. I think most of us loved it when we were kids, and my hubby still loves it and me too. Whenever in need of quick snack, pop open a Maggi. This Nestle product is popular in around 10 countries. In India only, they are available in many many flavors like aata noodles, veg.chow mein (my favorite), dal noodles, sahi pulav, curry, lemon, tomato etc etc, but most popular is masala flavor.

These fritters are super-duper crunchy from outside and soft from the inside. The fried Maggi noodles gives awesome crunch, and Maggi Masala in filling give a little Maggi flavor. One can use any noodles like Top Ramen, or Marucham.


  • 3 Potatoes, boiled and grated
  • 1 cup Mixed Vegetables, finally chopped and boiled
  • 2 Maggi noodles
  • 2 Maggi Masala Pouch
  • 1 Garlic Cloves, grated
  • 1 tsp Red Chili Powder
  • 1 tsp Pav Bhaji Masala or Garam Masala
  • 2 tbsp Juwar Flour or Whole Wheat Flour
  • 2 tbsp Green Onion, chopped
  • 2 tbsp Lemon Juice
  • 1 tsp Oil
  • Salt to taste
  • All Purpose Flour


1. In bowl, mix potato, vegetable, garlic, maggi masala, red chili powder, pav bhaji masala, juwar flour, green onion, salt, oil, and lemon juice very well.

2. Cook maggi noodles in boiling water. Please do not cook the noodles completely, but make sure they don't stick together.

3. Make small balls of potato mix. Cover each ball with noodles. When you cover the balls, press a little hard so noodles stick to potato bills.

4. Coat with dry all purpose powder and fry until noodles are golden brown on medium high heat.

5. Serve hot with Maggi ketchup.


This is my entry to Magic Bullet Giveaway Contest, hosted @ Fun and Food Cafe.

Wednesday, July 23, 2008

Irish Bread

What is better than fresh home-made bread huh ??!! This is simple and easy to make bread from Ireland. This Irish bread is also known as "Soda Bread", crusty on the outside and cake-like tender on the inside. Irish bread is served routinely at Irish meals, from breakfast to high tea. The rounded slices make them tasty partners for tea, soup, sandwich, or eggs. You can also apply them with butter, honey, or marmalade.


  • 1 cup All-Purpose Flour
  • 2 cups Wheat Flour
  • 2 tbsp Brown Sugar
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 2 tbsp Butter, room temperature
  • 1-1/4 cup Buttermilk
  • 1 tbsp Milk


1. Preheat oven on 375 degrees.

2. In large bowl, mix all-purpose flour, wheat flour, brown sugar, salt, and baking soda.

3. Add room temperature butter. The mixture should resemble the coarse crumbs.

4. Add buttermilk and stir, only enough to moisten dry ingredients.

5. With floured hands, shape dough into a flat ball about 2 inches high.

6. Put on greased baking sheet and apply milk with pastry brush on top of the bread.

7. Take sharp knife and shallow an X in the top of the loaf, spreading across the whole way.

8. Bake for 40 minutes or until bread is golden brown and sounds hollow when tapped.

9. Let it cool a little bit and cut into thick slices.

10. Serve warm or room temperature.


Sunday, July 20, 2008

Toasted Garbanzo

This is Rachael Ray's awesome snack. This is very easy to make with just a few ingredients. I and my DH love this so much because of cheesy flavor of the beans. I think this is perfect for a movie night snack. Instead of popcorn or any other common snack, serve this nutty and spicy garbanzo with drinks. I usually add garlic for more flavor, the entire house smells awesome for some time while cheese is melting and garlic is toasting. Try this snack, I am sure you will like it and after all, who doesn't love a little crunch in their snack!!!!!!


  • 3 cups Garbanzo Beans, cooked
  • 2 Garlic Cloves, grated
  • 1/2 cup Parmigiano-Reggiano, grated
  • 1 tbsp Olive Oil
  • Red Chili Flakes to taste
  • Salt to taste


1. Preheat non-stick pan for 10 minutes on medium-low heat.

2. Drain garbanzo beans very well. Add them into the pan and let it toast for 10-12 minutes. Stir occasionally.

3. Add grated garlic, oil, salt, and red chili flakes. Toast for 1o minutes.

4. Add Parmesan cheese and mix well. Cook for another 2-3 minutes or until cheese is melted and is covering beans.

5. Let it cool just a little and serve with a little extra cheese sprinkle.



1. Drain garbanzo complete before putting them into pan, otherwise they won't be as crunchy as they should be.

2. Be gentle on salt. Parmesan cheese will infuse salty flavor any way.


Now it is time for Awards................. I received six awards in last few days. At this time imagine me standing on the podium with all 6 awards close to my heart and here comes the speech: I would thank my mom, my dad, my hubby etc. etc.etc.. and above all thank you for creating a free site.....hehehehe....

Jokes apart, I am very very happy about each and every award and want to thank all the gals for your kindness and generosity. Here is the list of awards and who I would like to pass them onto:

Sireesha and Suma Rajesh passed me this Yum Yum award. Thank you so much gals :))

Ranji and Uma found me worthy of "Friendship Award". Thank you so much my dear friends :))

Vaidahi passed this "Rocking Girl Blogger" Award. Thank you so much :))

Indranee awarded "Giant Bear Hug" award. Big hug back to you as well :))

sent me "Make My Day" award and made my day special :))

Sripriya passed me " Nice Matter Award". Thank you so much for the award :))

You all are my friends, and I am inspired by each and everyone of you. I want to pass all these awards to all of you. All of you deserve them for sheer hard work, dedication, and keeping this blogger community alive and kicking. Please accept the awards. Love you all and keep rocking!!!

Monday, July 14, 2008

Lauki (Bottle Gourd) Bites

Bottle Gourd (Lauki) is very good for your stomach because it’s a cold vegetable and it helps with acidity.

This is very easy recipe and a perfect party snack or a side dish.


  • 3 cups Lauki, grated
  • 4 tbsp Gram Flour
  • 3 tbsp Rice Flour
  • 2 tbsp Juwar Flour (Jowar Flour)
  • 5 Garlic Cloves, chopped
  • 1-1/2 tsp Ginger, grated
  • 1/4 tsp Asafetida
  • 1/2 tsp Turmeric
  • 1 tbsp Dhania-Jeera Powder
  • 1 tsp Red Chili Powder
  • 1 tsp Garam Masala
  • 2 tsp Chat Masala
  • 3 tbsp Cilantro, chopped
  • 2 tbsp Lemon Juice
  • 1 tsp Oil, plus extra for shallow fry
  • Salt to taste


1. Mix all ingredients into the bowl and mix well.

2. Heat oil in the pan. Shape the mixture in quarter-size circles about half-inch thick.

3. Cook both sides on low heat until its cooked and golden brown.

4. Serve hot with cool raita or ranch.


This is my entry to Pooja’s VoTW - Bottle Gourd Event.

I am also sending Potato In Bottle Gourd Curry for the event.


Wednesday, July 9, 2008


This is also one my of mom's most popular dish. This is my family's favorite item. We enjoy it every time mom makes it. My mom usually made Champakali on the Diwali day, and still does to continue the tradition. My mom even won cooking competition with this dish.

The gravy of Champakali is very different and one of the best I have ever tasted. The gravy is very rich and thick because of coconut milk. The tamarind paste tickles the taste buds. For the tikkis, my mom only used green bell pepper. I wanted to make mine a little bit colorful so I used all three red, yellow, and green bell pepper. One can deep fry tikkis by coating them flour. Most important part of the dish is the presentation when serving. When you serve this dish, sprinkle some coarsely ground seeds on top of it. This is the perfect finishing touch for the dish, and fennel seeds increase the taste and aroma.


-- For Tikki

  • 2 Potato, boiled
  • 1 Onion, thinly sliced
  • 1/2 Red Bell Pepper, thinly sliced
  • 1/2 Green Bell Pepper, thinly sliced
  • 1/2 Yellow Bell Pepper, thinly sliced
  • 1/2 cup Spinach, chopped
  • 1/4 cup Paneer, grated
  • 2 Green Chili, chopped
  • 3 tbsp Mint, chopped
  • 1/4 tsp Ginger, grated
  • 1/4 tsp Turmeric Powder
  • 1 tsp Dhania-Jeera Powder
  • 1/4 cup Bread Crumbs
  • 1/2 tsp Cumin Seeds
  • 2 tbsp Olive Oil
  • Non-Stick cooking spray
  • Pinch of Asafetida
  • Salt to taste

-- For Gravy

  • 2 Red Onions
  • 2 Tomatos
  • 4-5 Garlic Cloves
  • 1 inch Ginger
  • 1/2 cup Coconut, grated
  • 2 Green Chili
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Garam Masala
  • 1 tbsp Fennel Seeds
  • 1/4 tsp Tamarind Paste
  • 8-10 Almonds
  • 1/2 cup Coconut Milk
  • 1 Cinnamon Stick
  • 3-4 Green Cardamom
  • 2-3 Cloves
  • 2 Red Chili, whole
  • 2 tbsp Cilantro
  • Fennel Seeds, coarsely ground
  • 1 tsp Olive Oil
  • Salt to taste


-- For Tikki

1. Heat oil in the pan, add cumin seeds.

2. When they start to turn brown, add onion, red bell pepper, green bell pepper, yellow bell pepper, green chili, spinach, turmeric, dhania-jeera powder, ginger, and salt. Mix well.

3. Cook them until onions and bell peppers are tender.

4. Mash boiled potato in the bowl. Add paneer, asafetida, bread crumbs, mint, and cooked onion and bell pepper mixture. Taste and adjust salt.

6. Make tikkis and lightly cover with bread crumbs. Let it set into the refridgerator for 1 hour.

6. Cook tikkis on griddle with non-stick cooking spray until both sides are golden brown.

-- For Gravy

1. In blender, add onion, tomato, garlic, ginger, coconut, green chili, red chili powder, garam masala, fennel seeds, tamarind paste, almonds, coconut milk, salt, cilantro, and little water.

2. Blend them into the smooth gravy consistency.

3. Heat oil in deep pan. Toast cinnamon, cardamom, cloves, and red chili in it.

4. Add blended gravy to the pan, mix well, and cover with lid.

5. Simmer the gravy for 30-35 minutes on medium-low heat. Stir occasionally. If it gets too think, you can add water to make it consistent for your liking.

-- When Serving

1. In serving bowl. Take tikki and pour gravy on top.

2. Sprinkle some coarsely fennel seeds. Serve with naan, paratha, or rice.


This is my entry to Curry Mela hosted by Srivalli

Thursday, July 3, 2008

Garbanzo & Zucchini Soup

Zucchini is basically a summer vegetable. It is also known as courgette or Italian squash. I have seen some yellow zucchini in the market as well. Both are used in Italian dishes, mostly in soups and stews. This is a perfect vegetable for grilling. In Mexico, sometimes zucchini flowers are used as a stuffing in Enchilada with cheese. Zucchini can be boiled, fried, bake, or eaten raw. It goes very well in savory as well as in sweet dishes. Zucchini tastes sweet and garbanzo beans have nutty flavor. The combination of these two really tickles the taste buds. This was the perfect bowl of soup for me when I was watching "So You Think You Can Dance :))) To top it off, my DH loves it.

Here's wishing everyone Happy "ID4". I am sure everybody is in their happy gears with summer shorts and activities for this three days vacation, me too :)) Be happy, be safe and have a blast with your family and friends!!!

See you all next week, Tab tak ke liye tata birla, and bye bye :)) he he he . Keep rocking!!!!


  • 1 Onion, chopped
  • 1 Carrot, chopped
  • 2 Zucchini, sliced
  • 3 cups Garbanzo Beans, cooked
  • 5 Garlic Cloves, chopped
  • 1 tbsp Tomato Paste
  • 1 cup Tomato, chopped canned
  • 1 tsp Red Chili Flakes
  • 1/4 tsp Oregano, dry
  • 1/4 tsp Rosemary, dry
  • 1/2 tsp Basil, dry
  • 1 Bay Leaf
  • 1 tsp Cumin Powder
  • 1 tsp Paprika
  • 5-6 cups Vegetable stock
  • 10 Spaghetti strands, each broken into three equal pieces
  • 1-1/2 tsp Red Wine Vinegar or to taste
  • 2 tbsp Olive Oil
  • Fresh Parsley, chopped
  • Salt to taste
  • Black Pepper to taste


1. Heat oil in pan, add onion, garlic, carrot, salt, and black pepper.

2. Sauté them for 3- 4 minutes.

3. Add chopped tomato, tomato paste, red chili flakes, cumin powder, dry basil, dry, oregano, dry rosemary, paprika, and garbanzo beans. Mix well and let it cook for another 2-3 minutes.

4. Add vegetable stock, bay leaf, and zucchini. Stir and bring to the boil.

5. Turn down the heat and cover with the lid. Let it simmer for 30-35 minutes on medium-low heat. Stir occasionally.

6. After 30-35 minutes, add spaghetti and red wine vinegar to the pan.

7. Cover the pan and let it simmer for 10-12 minutes or until pasta is tender but Al dente.

8. Add chopped parsley, stir well.

9. Serve Hot.


This is my entry to AWED :Italiano hosted by Dhivya.

Monday, June 30, 2008

Paneer Tikka Pulav

I love this dish because it is a combination of two of my favorite dishes Paneer Tikka and Pulav. This is the ultimate flavor combo. Usually, pulavs and biryanis, have potato balls made with paneer and other spices, and they are deep fried. To make this dish a little healthy, one can use fat-free cooking spray to cook marinated paneer. Even paneer can be replaced with tofu, for extra health consciousness. This pulav goes wonderfully well with Raita, but my personal favorite is Gujarati Kadhi.


-- For Paneer Tikka Marinade

  • 1 cup Paneer, diced small
  • 1/2 cup Yogurt
  • 3 Garlic, grated
  • 1/2 tsp Ginger, grated
  • 1 tsp Red Chili Powder
  • 1/2 tsp Dhania-Jeera Powder
  • 1/2 tsp Tandoori Masala
  • 1 tsp Olive Oil
  • 1 tbsp Lemon Juice
  • 1/2 tsp Rice Flour
  • Salt to taste

-- For Pulav

  • 1 -1/2 cup Basamati Rice
  • 2 Cinnamon Stick
  • 3-4 Cloves
  • 3 Bay Leaves
  • 3-4 Cardamom
  • 3 Green Chili, chopped
  • 1-1/2 tsp Biryani/Pulav Masala
  • 1 tsp Dhania-Jeera powder
  • 4 Garlic Cloves, chopped
  • 1 tsp Ginger Grated
  • 3/4 cup Mix Vegetable, boiled
  • 1/4 cup Mix Red, Yellow, and Green Bell Pepper, chopped
  • 1 small Onion, sliced
  • 3 tbsp Olive Oil
  • 2 tbsp Lemon Juice
  • Salt to taste


-- For Paneer Tikka

1. Mix paneer and lemon juice and keep them aside for 10 minutes.

2. In the mean time, mix yogurt, red chili, dhania-jeera powder, tandoori masala, garlic, ginger, olive oil, rice flour, and salt in a bowl.

3. Add lemon-juice-coated paneer into the marinade bowl and mix well.

4. Pour the entire mixture into the Ziploc, and let it marinate for 5-6 hours in refrigerator.

5. After 5-6 hours, apply cooking spray into non-stick skillet.

6. Cook paneer cubes until cooked and all sides are golden brown.

-- For Pulav

1. Soak rice for 30 minutes. Then wash well.

2. Cook rice into the boiling water with 1 tbsp oil and lemon juice, until they are Al dente. Drain well.

3. Heat rest of oil in pan. Add bay leaves, cloves, cardamom, and cinnamon. Toast them for 1-2 minutes.

4. Add onion and cook until its translucent.

5. Add garlic, ginger, bell peppers, vegetables (peas, carrot, corn, lima beans etc), biryani/pulav masala, dhania-jeera, green chili, and salt.

6. Mix well and cook for 4-5 minutes on medium-low heat.

7. Add rice, paneer tikka, and 1 tbsp marinade yogurt, mix well. Cover pan with lid and cook for 4-5 minutes on low heat.

8. Sprinkle chopped mint and serve hot with raita or kadhi.


This is my entry to Letz Relishh – Paneer hosted by Jayanthy Kumaran - Tasty Appetite

This is my entry to Easy Craft's Mixed Rice Varieties Event.

Thursday, June 26, 2008

Corn Chutney Chaat

This is Ahmedabad's famous chat, which usually sells in Law (Love) Garden Area. I ate this on our first date after marriage. I was new to the city and never ate anything like that before. Later, I found that Ahmedabad is food capital of Gujarat, and there are many types of street food available. American corn is very big in Ahmedabad with so many shops and street vendors selling different recipes. This one does it for me though. It is spicy, minty, sour, and a yellow corn gives a little sweetness. I just love it.


  • 2 cups Sweet Yellow Corn Cornels
  • 1 Green Chilli, chopped
  • 1/2 tsp Oil
  • 1 tbsp Butter
  • 1/4 tsp Cumin Seeds
  • 3 tbsp Mint Chutney
  • Chat Masala to taste
  • Red Chilli Powder to taste
  • Lemon Juice to taste
  • Salt to taste

1. Boil corn cornels for 3-4 minutes in boiling water.

2. Heat oil and butter in the pan, add cumin seeds.

3. When cumin started to turn brown add, green chilli, corn cornels, and salt.

4. Mix well, and cook on high heat for 2-3 minutes. Stir continuously.

5. Take out corn into the bowl. Add spoon full of mint chutney.

6. Sprinkle some chaat masala, red chilli powder, lemon juice, and serve.


Saturday, June 21, 2008

Macaroni Masala

Two days ago, it was my brother's birthday. Many many happy returns of the day, my sweet, little, innocent, bevakuf, brother :))) Oh I miss you so much :(( I celebrated his birthday with his favorite dish. We both love pasta. I used to make this masala macaroni for him. Once he asked this pasta at tea time, how weird :-) but I had to make it for him. He liked it so much, he always wanted it as an afternoon snack. When I saw Macaroni first time in India, I didn’t have any idea what was it and how to make it. One day I saw some pasta sauces (Later, I realized it was marinara sauce) available in the local market. I was shocked at the price tag of Rs.350/- per bottle for Ragu. I only bought packet of macaroni and made it in Indian style.

There aren't any specific Italian ingredients other than pasta in this dish.

On my brother's birthday this year, I celebrated with this dish. Once again, wishing you many many happy returns of the day. May you live long, healthy, and prosperous life.


  • 2 cups Elbow Macaroni
  • 1 Medium Onion, chopped
  • 1 Small Tomato, chopped
  • 3 Garlic Cloves, chopped
  • 1/4 tsp Ginger, grated
  • 2 tbsp Oil
  • 1/2 tsp Cumin Seeds
  • 3-4 Curry Leaves
  • 1/4 tsp Turmeric
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Dhania-Jeera powder
  • 1/2 tsp Pav-Bhaji masala
  • 1 tbsp Maggi Tomato Ketchup
  • Chopped Cilantro
  • Salt to taste

1. Cook macaroni as per the instructions on the packet.

2. Heat oil in pan. Add cumin seeds.

3. When cumin starts to turn little brown, add curry leaves, onion, garlic, and ginger. Sauté until onion is translucent.

4. Add chopped tomato, salt, dhania-jeera powder, red chilli powder, and pav-bhaji masala. Cook for 4-5 minutes on medium-low heat.

5. Add cooked macaroni and ketchup into the masala pan and mix well. Cook for another 2 minutes on high heat and stir occasionally.

6. Sprinkle chopped cilantro and serve hot.


This is my entry to Priti and Purva's Rakhi – Thread of Love event

Sunday, June 15, 2008

Vegetable Paratha - Oil Free/Ghee Free

This is very healthy paratha and easy to make. The good thing about this recipe is that there is no oil, ghee, or butter in this paratha. I used warm water for the paratha. One word of caution is that this parathas should be served hot or warm because they loose their softness quickly.


-- For Paratha Dough

2 cups Wheat Flour
1 tbsp Yogurt
1/4 tsp Cumin Powder
Salt to taste
Pinch of Black Pepper

-- For Filling

1 Big Potato or 2-3 Red Potato, boiled and grated
1 Carrot, grated
1/2 cup Green Peas, boiled
1 Small Onion, grated and squeeze water
1/4 cup Mooli, grated
1/4 cup Cauliflower boiled and mash
4 Garlic Cloves, grated
2 tbsp Mint leaves, chopped
3 tbsp Cilantro, chopped
1 tsp Green Chilli, chopped
1 tsp Pav Bhaji Masala
1/2 tsp Ginger, grated
1 tsp Cumin Powder
1 tsp Amchur
1 tsp Sugar
1/4 tsp Turmeric
1 tsp Yogurt
Pinch of Asafetida
Salt to taste


-- For Paratha Dough

1. Mix all Paratha dough ingredients in bowl. Knead the dough soft with warm water.

-- For Filling

1. In other bowl, mix all filling ingredients. Taste and adjust seasoning.

-- For Paratha

1. Roll out rotis from the dough.

2. Spread vegetable filling in one roti and cover with another roti. Seal the ends.

3. Cook parathas on hot non-stick skillet.

4. Flip the paratha after one side is cooked a little bit, apply warm water with pastry brush.

5. Then flip other side and apply warm water with pastry brush, cook both sides until cooked.

6. Serve Paratha Immediately.

This is my entry to Srivalli's Roti Mela: celebration of Indian flatbreads.