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Wednesday, March 18, 2009

Pulav Tadka

The pulav is usually made without Tadka. I tried to twist it a little without too many spice or ingredients. This is very light Pulav recipe. It is a combination of Jeera Rice and Pulav. This is the best way to use leftover rice, and its very different taste wise.


  • 3 cups Rice, boiled
  • 2 Shallots, thinly sliced
  • 1 cup Mix Vegetables, boiled (Corn, Peas, Carrot, Green Beans etc)
  • 3 Garlic Cloves, chopped
  • 1/2 tsp Ginger, grated
  • 2 Green Chillies, chopped
  • 1 tsp Cumin Seeds
  • 1 tsp Dhania- Jeera powder
  • 2 Cloves
  • 1 Bay Leaf
  • 2 tbsp Oil
  • 1 tsp Ghee
  • Cilantro and Mint, chopped
  • 2 tbsp Lemon Juice
  • Salt to taste


1. Heat oil and ghee in the pan. Add cloves, bay leaf and roast them for minute.

2. Add cumin seeds. When they start to brown, add shallots, garlic, ginger, green chilli, vegetables, and salt.

3. Mix well and cook for 2-3 minutes.

4. Add boiled rice and mix well. Cover pan with lid and cook for another 3-4 minutes on medium-low heat.

5. Add lemon juice, cilantro and mint. Mix well.

6. Serve hot with raita, dal or kadhi.


My Dear friend Uma passed me this beautiful award. I am really happy to recieve this award. Thank you sa much Uma :))

The award states that-These blogs are exceedingly charming. These kind bloggers aim to find and be friends. They are not interested in self-aggrandizement (? big word, lol). Our hope is that when the ribbons of these prizes are cut, even more friendships are propagated. Please give more attention to these writers. Deliver this award to eight bloggers who must choose eight more and include this cleverly-written text into the body of their award.

I am sending these to Namratha, Subha, Chandani, Mahima, Ramya, Pallavi, Laavanya, and AnuSriram. Enjoy your award gals!!!

Saturday, March 7, 2009

Baked Schezuan Spring Rolls

Spring rolls were served in spring festival in China for the first time. These were vegetarian; and meat was added much later. Vegetarians can use oyster sauce made with mushrooms to have the meaty taste. Spring rolls can be savory or sweet. They are mostly deep fried until crispy and golden brown.

I love fried spring rolls but baked can be as much tasty and crispy, and to top it off they are healthy. I marinated vegetables with seasoning for 1 hour. This will control salt and oil, because stir-frying of vegetables won't be needed after that. To make it more healthy, shallow fry these rolls in pan until they crisp per you need. Shallow fried rolls, for just 1-2 minutes on each side, can be frozen for use afterwards. Don't forget to cool them down completely before freezing.


  • 2 Carrots, grated
  • 1 Oz cellophane noodles
  • 1/2 cup Bean Sprouts
  • 3 Garlic Cloves, finely chopped
  • 1/2 tsp Ginger, grated
  • 1 cup Cabbage, grated
  • 3 Scallions, finely chopped
  • 1 big Red Bell pepper, thinly Julian cut
  • 1/8 cup Mushrooms, chopped
  • 1 tsp Sugar
  • 1/4 tsp Black Pepper, ground
  • 1/2 tsp Red pepper Flakes
  • 2 tbsp Soy Sauce
  • 2 tbsp Hot Schezuan Sauce
  • 1 tbsp Rice Wine Vinegar
  • 2 tbsp Oil
  • 2 tbsp Cilantro, chopped
  • 2 tbsp Mint, chopped
  • 12-15 Spring Roll Wrappers
  • Salt to taste


1. In a large bowl, marinate carrot, cabbage, red bell pepper, mushroom, salt, scallions, soy sauce, schezuan sauce, sugar and oil for 1 hour.

2. Place the noodles in a bowl of boiling water and cover it. Let it stand for 4 minutes.

3. Drain noodles and then rinse them in cold water. Cut the noodles into 2-inch lengths.

4. Back to the marinated vegetables, squeeze access liquid from the vegetables.

5. Add noodles, ginger, garlic, red pepper flakes, cilantro, mint, and rice wine vinegar to the vegetables. Mix well, taste and adjust seasoning.

6. Preheat oven on 350 F.

7. Spread the spring roll wrappers on the flat surface diagonally.

8. Place spoonful of the filling onto the bottom corner of the wrapper.

9. Fold the wrapper from bottom corner towards the top corner. Halfway through the fold, wrap the side corners on the wrapped portion. Continue to roll until it is completely wrapped in to a cylindrical shape.

10. Seal the roll with cold water.

11. Brush rolls with oil on top and place them into the baking tray.

12. Bake them at 350F for about 30 minutes or until they are crispy and golden brown. Make sure to flip the spring rolls halfway through baking.

13. Serve hot with your favorite dipping sauce.