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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.