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Wednesday, November 30, 2011

Tindora Cashew Palya

First I would like to thanks Mosmi for this lovely recipe.:-) Me and DH loved it :) My mom is very happy to know that I started eating Tindora :) When I was kid, I used to hate it very much. Whenever Tindora served, I used to make excuses and distribute it among friends at school or my brother at home.

DH really likes tindora, and I used to make it for him and kind of started liking it a bit but this recipe made me fell in love with Tindora. :-) Simple and yummyyyy.


  • 2-1/2 cups Tindora/Tondekai/Ivy Guard - Cut quartered lengthwise
  • 1 cup Cashews - Soak in hot water for half hour
  • 3-4 tbsp Grated coconut
  • 3-4 Green Chilies, Slit
  • 2 tbsp Olive Oil
  • 2 tsp Urad Dal
  • 1 tsp Mustard Seeds
  • Pinch of Turmeric Powder
  • Dash of Hing
  • Cilantro, chopped for garnish


1. Heat oil in pan and add mustard seeds.

2. When they start to splutter, add urad dal, hing, green chilies, and sauté till urad dal is little golden.

3. Add turmeric, tindora, and salt. Mix well and cook for 2-3 minutes.

4. Now add little water in pan, cover pan with lid and cook for 10-15 minutes or till tindora is cooked on medium heat.

5. Add strain cashews, mix and cook for another 3-4 minutes.

6. Turn of the heat, add coconut. Mix and Cover pan with lid, leave it for minute.

7. Garnish with cilantro, and serve hot with chapatis/rice.


Wednesday, November 9, 2011

Mexican Salsa Soup

Wass' up y'all ? Hope everyone had a great Diwali. Right after diwali weather starts getting colder and colder. For me and DH, piping hot soup with gram cracker or croutons is perfect dinner. Soups are healthy, satisfying, and feels you with warmth in cold nights, and not to mention very less dishwashing.

This is one of my favorite spicy soup and most ingredients will be mostly readily available in pantry. One can make their own salsa but that's a separate recipe for some other day, but I tried many different brands of store-bought salsas for this and I don't like anything better than Hot Pace Picante (One can use mild or medium) in this soup. I also add taco seasoning for more mexican flavor, but it is totally optional as per your taste buds.


  • 1 cup Black Beans, boiled
  • 1/2 cup Yellow Sweet Corn
  • 1 Medium Potato, chopped
  • 2 Jalapeño, chopped
  • 1/2 Red Onion, chopped
  • 1/2 cup Hot Picante
  • 1 tsp Paprika
  • 1/2 tsp Garlic Powder
  • 1 tsp Red Chili Powder
  • 1 tsp Cumin Powder
  • 1/2 Taco Seasoning (Optional)
  • 2-1/2 cups Vegetable Stock/Water
  • 2 tbsp Olive Oil
  • Salt to taste

-- For Serving

  • Sour Cream
  • Cheddar cheese
  • Cilantro
  • Tortilla Chips


1. Heat oil in soup pot/pan and cook potato and onion with pinch of salt for 3-4 minutes.

2. Add corn, black beans, jalapeño, picante, cumin powder, garlic powder, red chili powder, paprika, taco seasoning, and salt. Mix well and cook it for 2 minutes.

3. Add vegetable stock and bring it up to the boil. Turn down the heat and simmer on medium low heat for 10-15 minutes or until potatoes are cooked.

4. Serve hot with dollop of sour cream, cheese, cilantro, and tortila chips.


This is my entry to Radhika's, Winter Carnival


Wednesday, October 26, 2011


Dear Friends,

Wish u and your family a very happy diwali & prosperous new year. May God fulfill all your wishes in wealth, health & happiness in your life.

May this diwali be a wonderful new beginning to a year filled with happiness and prosperity for you.

God Bless You All..Have a rocking year ahead :)

Enjoy ...

Monday, September 26, 2011

Open Faced Macaroni Sandwich

Open-faced sandwiches are nothing but single slice of lightly toasted bread with various toppings. They are also called messy sandwiches as well because toppings, sauce will drip sometimes, so keep a napkin handy). These sandwiches are very famous these days as restaurants are serving them in breakfasts, lunch, and dinner. Poached eggs with grilled asparagus and paprika on toast is typically American breakfast item at diners. Smoked salmon pate and shrimp pate on bread are Netherlands ' favorite. Kidney Beans, pomegranate, and cheese pate on toasted bread slice is Mediterraneans' favorite. Italians love their tomatoes, mozzarella cheese, eggplants, red bell peppers, balsamic vinegar, and olive oil on top of their open sandwich. Any kind of meat, seafood, fruits, cheeses, and vegetables are perfect for the open faced sandwiches. The toppings are endless for this sandwiches, and one can even make sweet open sandwiches as well. Spread Nutella on warm toast and put strawberry slices or banana slices, and dust little powdered sugar on top and boy o boy it is slice of the heaven, party in your mouth! :)))

I am making this Open Faced Macaroni sandwich for a quite while now, and still me and DH can't get enough of it. It is very easy to make and super creamy, little sweet, little tangy, little spicy, and yes little messy. All ingredients compliment each other, and they mix very well with each other. One can make this sandwich spicy but I like mild so I used pinch of cayenne pepper. One can use hot sauce as well. One more thing to keep in mind that, bread slices should be lightly toasted and but strong enough to be able hold toppings well. And no no for griddle toasting, use only oven or bread toaster. That way they remain their shapes after toasting. And serving.


  • 1 Cup Small Elbow Macaroni (Or your choice of small pasta), boiled
  • 1/4 cup Carrot, grated
  • 1/8 cup Corn, boiled
  • 2 tbsp Tomato, deseeded and chopped
  • 1 tbsp Sweet Cucumber Pickle, chopped
  • 3 tbsp Low Fat Mayonise
  • 4 tbsp Fat Free Sour Cream or Yogurt
  • 1/2 tsp Ketchup
  • 1/8 tsp Paprika
  • 1 tbsp Fresh Mint, chopped
  • Pinch of Cayenne pepper
  • Olive Oil
  • White Bread Slices
  • Fresh Garlic Cloves, peeled and cut into half.
  • Salt to taste


1. Mix well all above ingredients in bowl. Cover and let it sit for 15 minutes before serving.

2. Drizzle little olive oil on bread slices and toast them lightly in oven or in toaster.

3. Now rub little garlic on hot bread slice. Put 2-3 tbsp macaroni salad on top of the bread.

4. Serve immediately with iced tea, soda, and paper napkin :)


Tuesday, August 30, 2011

Roasted Tomato & Corn Bhartha

This is one of my and my family's favorite dish these days. In my family, we all love corn and get loads of fresh corns in markets. I am making this bhartha very often, and can't get enough.

One can use store bought fire roasted tomatoes or you can use the grilled tomatoes as well. The sweetness of corn with chared tomatoes tastes heavenly. If you use fronze corn, please make sure they are boiled enough, otherwise it will come out chewy. You can also use spinach to give it a bit of flavor, color, and maybe a little twist in taste. I also used tomato paste for more intense Color and tomato flavor. Enjoy this bhartha with kulchas or with jeera rice.


  • 4 Fresh Corn On The Cob
  • 3 Big Tomatoes, (I used Costco's Beef Steak Tomatoes)
  • 1 Potato, boiled and cut into small bite size peices
  • 1 tbsp Tomato Paste
  • 1 Onion, chopped
  • 3 Garlic Cloves, chopped
  • 1 tsp Ginger, grated
  • 1 Thai Green Chili, chopped
  • 1-1/2 tsp Red Chili Powder
  • 1 tsp Garam masala
  • 1 tsp Paprika
  • 1 tbsp Dhania-Jeera Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin Seeds
  • 1 tsp Fennel Seeds
  • 1/2 tsp Carom Seeds (Ajwain)
  • 3 tbsp Olive Oil + 1 tbsp Extra
  • Salt to taste
  • Lemon Wedge
  • Chopped Cilantro


1. Pressure cook 3 whole corns with salt, whole potato, and little turmeric powder for 3 whistles.

2. Cut the corn Kernels from the cobs.

3. Preheat oven on 375 degrees F. Wash and dry tomatoes well.

3. Cut the tomatoes into 6-8 peices and place them in grease baking sheet.

4. Drizzel 1 tbsp olive oil, salt, and black pepper powder.

5. Roast them for 25-30 minutes or until skin is lightly charred.

6. In the mean time, heat oil in pan. Add cumin seeds, and fennel seeds.

7. When they start to brown, add onion, garlic, ginger, little salt, and green chili. Saute till onion becomes translucent.

8. Now add, roasted tomatoes, with tomato paste, red chili powder, dhania-jeera powder, turmeric powder, and paprika.

9. Mix well, and Cook this for 4-5 minutes on medium heat.

10. After 5 minutes, blend this mixer well in blender.

11. Pour gravy back to the pan, add corn, and potato.

12. With corn add garam masala, salt, and 1/2 cup of water or vegetable stock.

13. Mix well amd cover the pan with lid, and let it simmer the bhartha for 4-5 minutes on medium-low heat.

14 .In meanwhile, roast remaining one corn on gas. And cut the kernels of the cob. Keep aside.

15. Mix the bhartha, turn of the heat and transfer to the serving bowl.

16. Serve hot with chopped cilantro, and roasted corn on top.


Wednesday, August 10, 2011

Spiced Pomegranate Ice Tea

This is perfect drink for the hot summer days, complements sandwiches and pizzas at the picnics, and perfect by itself as well. This ice tea is sweet and florally-refreshing, and has some cick from the spices and fresh herbs. Refresh your palate with this cool drink.


  • 4 Pomegranate Tea Bags
  • 5 cups Water
  • 4 tbsp Lemon Juice
  • Ice Cubes
  • Lemon Slices

-- For Spiced Syrup

  • 1-1/2 cups Water
  • 1 cup Sugar
  • 4-5 Fresh Basil Leaves
  • 1 Thyme Spring
  • 1-1/2 tsp Fresh Ginger, grated
  • 1 Star Anise
  • 1 Cinnamon Stick
  • 2 Cloves


1. Combine all syrup ingredients in a small sauce pan. Bring to a boil on over medium-high heat, stir occasionally.

2. Reduce the heat and simmer until the sugar is completely dissolved and the syrup is slightly thickened. Let it cool completely.

3. In the mean time, in a sauce pan, heat water to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for 20-25 minutes.

4. Now discard the tea bags and let the tea cool completely.

5. Mix spiced syrup, lemon juice, and tea well in the pitcher and Refrigerate until chilled or atleast for an hour.

6. Add ice cubes in serving glasses, pour tea in it.

7. Put slice of lemon on top and serve.


Wednesday, July 27, 2011

Baked Cauliflower & Carrot Subji

If you love cauliflower, this curry is for you. If you love carrot, this curry is for you. Cauliflower and carrot combo lovers like me will love this subji. Haters will still find it interesting, so it is a must-try recipe for everyone.

Cauliflower has milky, little sweet and nutty flavor. Carrot is sweet in taste and very popular root vegetable. If cauliflower is overcooked, it becomes waterlogged and/or mushy and will most certainly lose most of its flavor. I ualually bake cauliflower to avoid that problem. It also helps to control oil, salt, and crunch of the cauliflower that way. One of the best chacteristic of carrot is they never lose their shape when boiled, cooked on pan, or baked. Baking brings out the sweetness of the carrot nicely.

I marinated cauliflower and carrot with potato, yogurt and some spices. The blend of the spices and yogurt helps make semi-thick gravy, which is perfect with chapati, naan, or with rice. I used a little sugar in marinate to give it a thin-crunchy layer. I want to strees here that don't worry about sweetness from sugar as it doesn't get added to the taste of the subji.

One more thing to keep in mind is to bake this in cookie sheet. It'll help keep vegies separated from each other and cooked evenly. In deep baking dish, it will be mushy and take more time to cook.


  • 1 Cauliflower, Cut into Bite size Florets/pieces
  • 3 Carrot, Cut into Bite size pieces
  • 1 Potato, Cut into Bite size pieces
  • 1-1/4 cup Thick Yogurt
  • 1 tsp Ginger Paste
  • 1 tsp Garlic Paste
  • 1 tsp Red Chili Powder
  • 1/2 tsp Green Chili Paste
  • 1 tsp Rajwadi Garam Masala
  • 1 tsp Cumin Powder
  • 1/2 tsp Turmeric Powder
  • 1/4 tsp Asafoetida
  • 1 tsp Kasoori Methi
  • 1 tbsp Sugar
  • 2 tbsp Olive Oil
  • Salt to taste
  • Cilantro, chopped
  • Cooking Spray


1. Wash cauliflower, carrot, and potato. Let them dry completely.

2. Pour thick yogurt into large bowl, and wisk lightly.

3. Add ginger, garlic, red chili, green chili, garam masala, cumin powder, turmeric, asafoetida, kasoori methi, sugar, olive oil, and salt.

4. Add veggies, mix very well, cover bowl with lid, and leave for 30 minutes on kitchen counter. Preheat oven for 400 degree.

5. Cover baking tray with aluminium foil, and grease with cooking spray.

6. Transfer marinated vegetables into the tray.

7. Bake it for 20-25 minutes. Then take it out in serving bowl.

8. Sprinkle fresh cilantro, red chili powder, and serve hot.


Tuesday, June 28, 2011

Pasta With Vegetable Cream Sauce

Time flies. I still can not believe that he is baby dear just turned 2 a few days ago, yeyyyy. :) This is his favorite pasta dish as he is pasta lover as well, just like his mommy:) In his words, "I love pakka (Pasta)...nummmmm(yummm):


  • 1 cup Pasta, cooked
  • 1/4 cup Mix Vegetables (Corn, peas, limabean, etc), bolied
  • 1 tbsp Oil
  • 1 Small Garlic Clove, chopped
  • 1/4 tsp All Purpose Flour
  • 1/8 cup Water + 3 tbsp extra
  • 2 tbsp Milk
  • 2 tbsp Cream Cheese
  • 4 tbsp Parmesan Cheese, greated
  • Salt to taste
  • Black to taste
  • Pinch Of Oregano


1. Puree mix boiled vegetables, garlic, with 3-4 tbsp of water. Keep aside.

2. Heat oil in pan, and saute this vegetable puree for 2-3 minutes on medium heat.

3. Add APF in it and cook for another 1 minute.

4. Add milk, cream cheese, and water. Stir well and cook for 2 minutes.

5. Now add pasta in sauce, with salt, oregano and ground black pepper. Mix well and let it cook for another 2-3 minutes on medium-low heat.

6. Now turn off the gas and add parmesan cheese in it, and mix.

7. Serve with peice of garlic bread.


Monday, June 6, 2011

Warm Kalonji Potato Salad & Radish Pickle For - Maitri

MAITRI means frendship.... MAITRI Friendship Chain is about sending along a mystery ingredient to your blogger friends. And they have to make something new, old, tasty with this mystery ingrediens, and it has to be vegetarian. The dish has to be made within a week of the ingredient arriving and posted on your blog. Hatts of to PRIYA and RESHMI who created this wonderful event, thanks gals :)) I also encourge my bloggi friends to join this chain.

I got matched with SWAPNA. Visit her blog for some amazing recipes. I reiceved a package from Swapna. She sent me Kalonji/Nigella seeds as a mystry ingredient. She also sent me this cute little baking dish and a greeting card too, that is so sweet of her.

I never used Kalonji before. I tasted it once or twice in killer Punjabi Kadhi one of my friends make so had an idea that it is usually used in PanchPoran for tadka. I wanted to make something different with it so I made two dishes.

1. WARM KALONJI POTATO SALAD: Easy to make and Kalonji gives very aromatic and distinct flavor. I also used fresh ingredints like orange wedges and fresh orange juice for the dressing.


  • 3 Medium Red Potatoes, cut into small pieces
  • 1 Garlic Clove, thinly Sliced
  • 1 tsp Kalonji/Nigella Seeds
  • 1 Orange, cut into wedges
  • 4 tbsp Orange Juice, fresh
  • 4 Cherry Tomatoes, cut into half
  • 1 tbsp Olive Oil
  • 1/4 tsp Cayenne Pepper
  • Salt to taste
  • Fresh Tyme, chopped


1. Heat oil in pan, cook sliced garlic and kalonji till garlic get little golden.

2. Add potatoes, cayyenne pepper, and salt.

3. Cook them until tender, than add cherry tomatoes. And let them warm.

4. Take it out salad in serving bowl, add orange, orange juice, and chopped thyme.

5. Mix well and serve warm.


2. RED RADISH PICKLE: Instant, easy, and flavorful. Can be stored in refrigerator for week.


  • 8-9 Red Radish, julienne cut or Shredded
  • 1/2 tsp Kalonji/Nigella Seeds
  • 1/4 tsp Methi Kuria
  • 1/4 tsp Fennel Seeds
  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Hing
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Red Chili Powder
  • 3 Thai Chilies, rufly chopped
  • 1 tsp Amchur
  • 3 tbsp Lemon Juice
  • 2 tbsp Olive Oil
  • Salt to taste


1. In bowl mix radish with, salt, amchur, and lemon juice well. Keep aside.

2. Heat oil in pan and splutter mustard seeds. Turn down the heat on low.

3. Now add hing, kalonji, fennel seeds, methi kuria, thai chilies, turmeric, and red chili powder. Saute them for 20-25 seconds.

4. Pour this tadka on radhish. Mix well and cover with lid or plastic wrap for 15 minutes.

5. Serve with your favorite food.


Thursday, May 26, 2011

Idly Upma

Whenever I make Idly, I make a little extra, so I can make this idly upma from the leftovers next day. I love this snack. It is perfect for breakfast, as a snack, or even for light lunch or dinner. It is a compeltely satisfying meal. I uaullay have this upma with mango pickle and Gujarati kadhi, I know it sounds odd but believe me, combo of this three together is super tasty. You can eat this Idly Upma with sambar and chuyney as well.


  • 8-10 Idlis, crumble or mashed
  • 1 Big Onion, chopped
  • 1 Green Bell Pepper, chopped
  • 2-3 tbsp Coconut Chutney or Grated Coconut
  • 2-3 Green Chilis, chopped
  • 1 tsp Ginger, grated
  • 1 tsp Red Chili Powder
  • 1 tsp Cumin-Coriander Powder
  • 1-1/2 tbsp Penuts
  • 1 tbsp Daliya
  • 2-3 tbsp Olive Oil
  • 1/2 tsp Mustard Seeds
  • 2-3 Whole Dry Red Chilis, broken into half
  • 5-6 Curry Leaves
  • Pinch of Hing
  • Lemon Juice to taste
  • Cilantro, chopped
  • Salt to taste


1. Crumble or mashed idlis with hand and keep aside.

2. Heat oil in pan, crackle mustard seeds. Add peanuts, daliya, whole red chilies, and curry leaves.

3. Saute for 1-2 minutes or saute until peanuts and daliya get little golden brown.

4. Add onion, bell pepper, green chilies, ginger, and little salt. Cook until they are translucent.

5. Add coconut chutney or coconut, idli, Cumin-Coriander powder, red chili powder, little salt, hing, lemon juice, and 2-3 tbsp water.

6. Mix very well and cook on medium-low heat for 3-4 minutes. Stir occasionally.

7. Sprinkle chopped cilantro, and Serve hot with mango pickle or tomato chutney.


Sunday, May 15, 2011

Profiteroles With Mascarpone & Green Pea Puree

To follow up the Profiteroles post, which seems like it was ages ago, here is the recipe for almost perfect filling for the Profiteroles. I used oregno and cheeses for the savory profiteroles. This one of my favorite filling recipe. Mascarpone and peas together taste divine. I added some fun ingredients to the filling like Chipotle pepper and white wine for some uniqe taste and texture. These Profiteroles with Mascarpone and Green Peas are very light and instantly melt in your mouth. My DH loves this Profiteroles :)


  • 12-15 Profiteroles
  • 1-1/2 cup Green Peas
  • 2 Shalots, chopped
  • 1 Garlic Clove, chopped
  • 1/2 cup Mascarpone
  • 1-1/2 tbsp Fat-Free Cream Cheese
  • 1/2 Chipotle Pepper,
  • 1 tbsp White Wine, (Optional)
  • 1 tbsp Dill Leaves
  • 1 tbsp Mint Leaves
  • 1 tbsp Cilantro
  • 1 tbsp Olive oil
  • Salt to taste
  • Black Pepper to taste


1. Boil green peas for 2-3 minutes.

2. Heat oil in pan, saute shalots, garlic, little salt, and black pepper, until they become soft.

3. Add white wine, cook for a minute, turn off the gas, and add this mixter into blender.

4. In blender, add green peas and other filling ingeredients too.

5. Blend all together till smooth puree.

6. Transfer puree to a ziplock and snip one corner. Pipe puree in Profiteroles.

7. Transfer Filled Profiteroles in serving platter and serve with your favorite wine.


Monday, April 25, 2011


Profiteroles are small puffy breads or rolls. They are also known as cream puffs. They have air pockets inside them. This is very easy dough to make and is used to make Eclairs, European donuts among other things.

Profiteroles are served with sweet cream, chocolate sauce, powdered sugar, caramel, or with ice cream. They are very yummyyy with savory filling too.


  • 1/2 cup water
  • 1/4 cup Unsalted Butter, cut into pieces
  • 1/2 cup All-purpose flour
  • 3 Large Eggs
  • 3 tbsp Parmesan Cheese,
  • 3 tbsp Asiago Cheese,
  • Pinch Black Pepper, ground
  • Pinch of Oregano
  • Pinch Salt


1. Preheat the oven to 350 degrees.

2. Heat souce pan on medium-hight heat. Bring water to a boil.

3. Add buter and salt, melt it completely.

4. Add flour and stir for 1 minutes on medium heat.

5. Crack 1 egg at a time in the dough.

6. Mix very well with wooden spoon.

7. Add parmesan, asiago cheese, pepper, and oregno, and mix.

8. Transfer dough to a ziplock and snip one corner. Pipe 1 inch mounds two inch apart.

9. Bake them for 35-40 minutes.

10. Allow the profiteroles to cool completely.

11. Cut off the top of Profiteroles and fill them with your favorite filling and serve.


Thursday, March 31, 2011

Gujarati Dal & Subji Masala

This is very aromatic and very spicy masala for Gujarati Dal and subji, Which can be used in both Dal and any Indian subji. I use this masala in my Gujarati dal almost everyday. This masala is perfect for Sev-tameta nu shaak(Sev tomato Subji), Tameta Bataka nu shaak ( Tomato and potato subji), Ravayya nu shaak (Spicy Gujarati Eggplant curry) etc. Use 1-2 tbsp of this masala in any dal like - Dal Makhani, Sambar, rasam, kadhai dal, dal dhokli, etc or in gravies or in curries, it tastes amazing and gives nice red color too.

For this masala, I uses hottest red chilli powder with some common Gujarati spices. One unusual ingredient is Castor oil which works as preservative for this masala to last roughly around 6-8 months. Before using oils, they should be heated and then cooled completely for strong aroma and flavor. Keeping it in sun light adds beautiful dark colors. Sprinkling this masala on cheese sandwich, on biryani, on parathas, or on khakhra, would make a delicious snack.


  • 2 cups Hot Red Chilli Powder
  • 1/2 cup Methi Kuria, (Coarsely ground fenugreek seeds)
  • 1/8 cup Rai Kuria, (Cracked Mustard Seed)
  • 10 Cloves
  • 1 tbsp Whole Mustard Seeds
  • 1 tsp Castor Oil, refiend
  • 3-4 tbsp Olive Oil
  • 1 tsp Sea Salt
  • 10 Dried and Crushed Curry Leaves
  • 1-1/4 tsp Amchur (Dried Mango Powder)
  • Regular Salt to taste


1. Roast methi kuria lightly in clean saute pan, keep aside. Roast rai kuria in the same pan for 2-3 minutes. And Keep aside. In same pan roast cloves as well. Let it cool completely.

2. Heat oil with mustard seeds, when seeds crackle, turn off the heat and let it cool completely. Warm castor oil and let it cool.

3. Mix red chilli powder, rai kuria, methi kuria, cloves, regular iodized salt, dried curry leaves, castor oil, olive oil with mustard seeds, and amchur.

4. Mix very well and store in air tight jars. Put in the sun light for 2-3 hours for 2 days. Shake masala 2-3 times when it is in sun light.

5. Take out masala in bowl, add kosher salt and mix. If it's too dry add little oil.


Wednesday, March 23, 2011

Sambar Rice

I love South Indian food, specially Dosas with spicy sambar, and Medu vada with coconut chutney. I really like the use of freshly ground podi and other masalas. This is one the best delicacy of South India. This is a complete one pot meal, rice dish with full servings of vegetables, lentil, and spices. This rice dish is amazingly aromatic and super tasty. Thanks Prashanti for this recipe, we love it :))


  • 1-1/2 cup Kolam Rice or Basmati Rice
  • 1/2 cup Toor Dal
  • 1 Small Potato, cut into pieses
  • 2 Shallots, chopped
  • 1 cup Mix Vegetables, (Carrots, Peas, Corn, Green Beans)
  • 1-1/2 tbsp Sambar Powder
  • 1 tsp Red Chili Powder
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Ginger Grated
  • 1-1/2 tbsp Tamarind Paste
  • 1 tbsp Peanuts
  • 3 tbsp Oil
  • 1/4 tsp Mustard Seeds
  • 4 cups Water
  • Cilantro, chopped
  • Salt to taste

-- For Dry Masala

  • 3 tbsp Dry coconut, grated
  • 1 tbsp Cumin Seeds
  • 1 tbsp Coriander Seeds
  • 5 Dry Whole Red Chili
  • 3 Cloves
  • 2 Cardamom
  • 1 Small Cinnemon
  • 8-10 Whole Black Pepper


1. Dry roast all the dry masala ingredients in skillet on medium-low heat. Stir continuously.

2. Cool them completely and grind/powder them until fine.

3. Heat oil in pressure cooker. Crackle mustard seeds. Saute shallots, and ginger with dry masala powder for 30 seconds.

4. Add potato, mix vegetables, sambar powder, red chili powder, turmeric powder, tamrind paste, and peanuts. Mix well. Saute for another 30 seconds.

5. Add rice and toor dal, with salt and water. Mix very well.

6. Pressure cook it for 4-5 whistles.

7. Add chopped cilantro on top and serve hot with rice papad.


Monday, March 7, 2011

Chhole Pulav

This Chhole Pulav is very easy to make and tastes amazing. This dish is very comfy and perfect for busy weeknight dinner. I love to have this rice with Cucumber raita and radish salad. My 20-month old son is fan of this pulav. It is fun to watch him pick up rice and garbanzo with his small hands and then put entire finger in his mouth, dropping more on the floor than eating :))


  • 2 cans Garbanzo, drained and rinsed
  • 2 cups Basmati Rice, boiled
  • 1 Big Onion, chopped
  • 1 Tomato, chopped
  • 1-1/2 tbsp Tomato Paste
  • 1 tbsp Ginger-Garlic Paste
  • 1 tsp Red Chili Powder
  • 1 tsp Pomegranate Powder
  • 1 tbsp Chhole Masala
  • 1 tsp Turmeric Powder
  • 1 tbsp Cumin-Coriander Powder
  • 2 Green Chilies, chopped
  • 3 tbsp Olive Oil
  • 1 tsp Cumin Seeds
  • 3-4 Cloves
  • Salt to taste
  • Cilantro, chopped


1. Heat oil in pan, brown cumin seeds and cloves.

2. Add onion, ginger-garlic paste, green chilies, and tomato with little salt. Let it cook for 4-5 minutes on medium heat.

3. Add tomato paste, turmeric, pomegranate powder, cumin-coriander powder, red chilli powder, and 1/8 cup of water. Mix very well, cover pan with lid and cook for another 2-3 minutes.

4. Now add garbanzo beans, chhole masala, and salt to taste. Cook on medium-low heat cook until water is absorbed 90%.

5. Add boiled rice. Mix chhole and rice with fork.

6. Let the mixer cook on low heat for 5 min with lid.

7. Fluff up the rice once again, add cilantro and serve hot.


Wednesday, February 23, 2011

Green Lentil Salad

When I came to US, I knew very few things about Italian Cuisine. Italian food meant Pasta and Pizza only but thanks to Food Network and Giada De Laurentiis for introducing me to this cuisine. I think I am very fortunate to meet her personally :))

I was addicted to her 'Everyday Italian.' I tried her many recipes, pasta, soups, desserts, and salads. This is one of my favorite salad recipe.

This salad is absolutely, incredibly delicious, the way she made it so I didn't change anything. It is very fresh, light, and filling. Toasted Hazelnuts are highlights of the salad. They give them amazing crunch and flavor. Taste this and fall in love with it with first crunchy bite.


-- For Salad

  • 1 pound Green Lentils, boiled in salted water, drained and cool
  • 2 scallions, chopped
  • 1 cup Seedless Green Grapes, halved
  • 1 cup Seedless Red Grapes, halved
  • 1 English Cucumber, peeled, seeded and diced
  • 1 Red Bell Pepper, seeded and diced
  • 1/2 cup Skinned Hazelnuts, coarsely chopped and toasted
  • 2 teaspoons lemon zest

-- For Vinaigrette

  • 1/3 cup fresh Lemon Juice
  • 1/3 cup Extra-Virgin Olive Oil
  • 1/4 tsp Honey
  • 1/4 tsp Freshly Ground Black Pepper
  • 1/4 tsp Dried Basil
  • 1/4 tsp Dried Oregano
  • Salt to taste


1. Mix lentils and remaining salad ingredients in a large salad bowl.

2. In another bowl pour lemon juice, honey, salt, and extra virgin olive oil. Whisk it for 2 minutes.

3. Add black pepper, basil, oregano, and whisk again.

4. Pour vinaigrette over the salad, toss, and serve.


Wednesday, February 9, 2011

Paneer Tikka Masala

What is your favorite Paneer dish? Most Desis will answer "It is Paneer Tikka Masala". You'll find this globally popular Punjabi dish mostly at parties, get-togethers, family dinners, or indian restaurants.

This is my version of one of very popular dish in Blogsphere, which is very similar to other recipes, tried, tested, and loved many times.

Only thing I would like to recommend is to use hung or extra thick yogurt with pinch of sugar in marinade, which will evenly coat paneer, and you'll get a nice spicy golden brown layer outside paneer pieces.


-- For Tikkas

  • 1 pack Paneer, cut into cubes
  • 1 cup Hung Yogurt
  • 1 tsp Garlic Paste
  • 1 tsp Ginger Paste
  • 1/2 tsp Red Chili Powder
  • 1/2 tsp Paprika
  • 1/2 tsp Cumin-Coriander Powder
  • 1-2 Pinches of Sugar
  • Salt to taste

-- For Masala

  • 1/4 cup Cashew Nuts
  • 1/4 cup Magajtari (Watermelon Seeds)
  • 1/8 cup Milk
  • 1 Onion, paste
  • 2 Big Tomatoes, pureed
  • 2 tbsp Tomato Paste
  • 1-1/2 tsp Garlic Paste
  • 2 tsp Ginger Paste
  • 1 tsp Hot Red Chili Powder
  • 1 tsp Royal Garam Masala (I used Everest)
  • 1 tbsp Dhania-Jeera Powder
  • 1 tsp Kasoori Methi
  • 1/4 cup Water
  • 1/8 cup Cream
  • 1-1/2 tbsp Olive Oil
  • Salt to taste


-- For Tikkas

1. In large bowl, mix yogurt, garlic, ginger, red chili, paprika, cumin-coriander powder, sugar, and salt. Add paneer and mix very well.

2. Cover bowl with plastic wrap and refrigerate for 1 hour.

3. Preheat oven on 365 degree. Spread marinated paneer on greased aluminum foil, cover with another foil.

4. Bake them for 20-25 minutes. Take out covered foil. Broil them after 25 minutes until top turn little brown.

-- For Masala

1. Soak cashews and magajtari in milk for an hour. After that make paste out of it.

2. Heat oil in pan, saute onion paste with ginger, and garlic for 3-4 minutes.

3. Add tomato paste, tomato puree, cashew paste, red chili powder, cumin-coriander powder, and salt.

4. Mix well and cover pan with lid. Cook for 4-5 minutes or until onion and tomatoes are done on medium-law heat.

5. Add water, garam masala, kasoori methi, paneer tikkas, and cream. Bring it to a boil and simmer for 2-3 minutes.

6. Add chopped cilantro, and serve hot.


Wednesday, January 19, 2011

Black & Butter Beans Subji

I love butter beans, they are a little sweet, big in size, and also known as white Lima beans. They are high in protein, fat-free, and very fibrous, and they help reduce cholesterol. I first saw butter beans in Ralph's salad and bean bar. They have butter beans salad with roasted bell pepper, roasted garlic, and vinegar. I still couldn't forget that taste.

This is very simple recipe. I had some tomato soup left over so I used it as tomato base for this subji. Soup makes gravy thick, tangy, and it also gives rich color to the gravy. You can use canned tomato soup as well. You just have to trust me on this one if you haven't tasted these butter beans and black beans with Indian flavor, it is simply superb.


  • 1 can Butter Beans, drained and rinsed
  • 1 can Black Beans, drained and rinsed
  • 1 tsp Cracked Fenugreek Seeds
  • 1 cup Tomato Soup
  • 1 tsp Cayanne Pepper
  • 1 tsp Roasted Cumin powder
  • 1 tbsp Olive Oil
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Garam Masala
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Ginger, grated
  • 1/4 tsp Hing
  • 3/4 cup Water
  • 6-8 Curry Leaves
  • Salt to taste
  • Lemon Juice to taste
  • Cilantro, chopped


1. Heat oil in sauce pan, add cumin seeds, cracked fenugreek seeds.

2. When it begins to splutter, add hing, and the curry leaves. Add ginger and saute for a minute.

3. Now add tomato soup, drained and rinsed beans, cayenne pepper, cumin powder, mix well and cook for 2 minutes.

4. Add water, garam masala, and salt. Bring it to boil, cover with lid, and cook for another 5 minutes on medium heat.

5. Add lemon juice, and chopped cilantro.

6. Serve with roti, paratha, or with rice.


This is my entry to Complete My Thali (CMT)-Kathol co-hosting by Lakshmi, started by Jagruti.

and MLLA-32nd Edition hosted by Sandhyastarted by Susan of The Well Seasoned Cook

Wednesday, January 12, 2011

Hot and Sour Asian Style Linguine

I saw this recipe on "Guy's Big Bite by Guy Fieri" on Food Network. I love to watch his show as his recipes are usually easy to make, funky, and true to their origin. I visited his restaurant "Johnny Garlic's"in Roseville and ate Tortilla cake with Balsamic Aioli, and his famous Garlic Soup which was amazing and needless to say full of garlic.

Coming back to the recipe, when I saw this recipe on TV, I immediately fell in love with it. This is basically a cold salad recipe with raw vegitables and Soba noodles but I changed it a bit and stir fried noodles and vegetables. Also I didn't have Soba noodles in pantry, so I used Linguine instead, and it actually worked very well.


  • 1 pack Linguine, cooked as per packet
  • 1 tbsp Olive Oil
  • 1 tsp Sesame Oil
  • 1 tsp Red Chili Oil
  • 2-3 tbsp Soy Sauce
  • 1 tsp Chili Sause
  • 1 tbsp Hoisin Sauce
  • 2 tbsp Chili Vinegar, (I used Ching's red Chili vinegar)
  • 1 tsp Garlic Paste
  • 1-1/2 tsp Ginger Paste
  • 1-2 Thai Green Chili, finely chopped
  • 1 Carrot, shaved
  • 1-1/2 cup Cabbage, julienne
  • 1 cup Bean Sprout
  • 4 tbsp Scallions, chopped
  • 4 tsp Sesame Seeds
  • 3 tbsp Roasted Unsalted Peanuts, crushed
  • 2 tbsp Cilantro, chopped
  • Salt to taste


1. Heat olive oil, and sesame oil in wok, and saute ginger, garlic, and green chili for 30 seconds.

2. Add cabbage, carrot, and sprouts. Stir fry for 2-3 minutes on high heat.

3. Add soy sauce, hoisin sauce, chili sauce, and salt. Add 2 tbsp water, and stir well.

4. Now mix linguine and mix very well, stir fry on medium high for another 3-4 minutes.

5. Transfer in serving bowl, sprinkle sesame seeds, peanuts, cilantro, red chili oil, and vinegar on to of linguine.

6. Mix well and serve warm.


Tuesday, January 4, 2011

Carrot Halwa Bar With Chocolate Ganache

Chocolate Ganache means mixture of chocolate and cream in French. This recipe is marriage of French and classic Indian sweet together. When I made this, I did not know that how it'll turn out, but let me assure you it was a great combination. Everyone who tasted it liked it.

I used lady fingers for the base of this bar. I have seen two types of lady fingers readly available in market; hard and soft. The hard one is used in Tiramisu, and soft is used in Tiramisu cake. One can also use pound cake for the base.


-- For Carrot Halwa

  • 1 lb Carrot, grated
  • 10-12 Cardamom, powderd
  • 3 tbsp Ghee
  • 1-1/4 cup Whole Milk
  • 1 Cup Mawa/Khoya
  • Hazel Nuts, chopped
  • Sugar to taste

-- For Chocolate Ganache

  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Heavy Cream
  • 1-1/2 tsp Orange Zest
  • 1/4 tsp Sweet Butter

-- Other Ingredients

  • Ladyfingers, soft


1. Heat ghee in heavy bottom pan, add grated carrots and cook for 6-8 minutes on medium-low heat.

2. Add warm milk, cardamom, and sugar. Mix well and cook until milk is absorbed 95%. Add khoya, and hazel nuts, keep stirring.

3. Cook for another 10 minutes.

4. Greese deep round plate with little ghee, and put all halwa in it. Let it cool completely.

-- For Chocolate Ganache

1. Heat cream in a saucepan on high heat and bring just to a boil.

2. Remove the pan from the heat and add chocolate chips, and butter in it.

3. Stir cream, butter, and chocolate until thoroughly mixed.

4. Add Orange zest and mix.

-- For Carrot Halwa Bar

1. Cut carrot halwa in size of lady fingers.

2. Dip half lady fingers in chocolate gnache. Then put halwa on top of it.

3. Refrigerate this bar for 40-45 minutes and serve.