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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 :))