Vegetarian Medley

Bengali Bahu Khuda Pulav (The Hungry Bride's Pulav)

2012-01-05T10:24:00.001-08:00

What I can say about this Pulav ? It is simply awesome. Once I was watching a cooking show where they were showing some traditional Indian dishes, which are being forgotten. As per chef, this was being made by newly-wed brides who were not yet used to tradition of eating leftovers after husbands. This gets cooked quickly and easily, hence brides won't go hungry.

I don't use mustard oil for my cooking, but to make this authentic as this is cooked in mustard oil, I dry roasted mustard seeds and crushed them to powder form, and to my surprise that actually worked well.

Ingredients:-

1 Cup Basmati Rice
2 Big Red Onion, Sliced
4 Thai Green Chilies, chopped
1 tsp Whole Coriander Seeds, roasted and coarsely ground
1 tsp Whole Black Pepper, lightly roast and coarsely ground
1/8 tsp Mustard Seeds
1/4 Cup Mint, chopped
1/4 Cup Cilantro, chopped
1 tbsp Cashews
1 tbsp Mustard Seed Oil/Olive Oil
1 tsp Ghee
Pinch Of Turmeric Powder
Salt to Taste
Oil for frying

Method:-

1. Deep fry onion slices until golden brown.

2. Heat oil and ghee in pan. Sauté cashews, and green chili for 30 seconds.

3. Now add rice, turmeric, mustard seed powder, ground pepper, ground coriander, salt, and half fried onions.

4. Again sauté for 30 seconds. Add water and bring it to boil, turn down the heat on medium low, cover with lid, and cook until rice is done. Fluff up the rice with fork.

5. Take out rice in serving bowl or platter, sprinkle mint, cilantro, and remainder fried onions on top and serve.

Enjoy...

I am sending this entry to Let's Cook Rice by Radhika.

Tindora Cashew Palya

2011-11-30T00:21:00.000-08:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

Mexican Salsa Soup

2011-11-09T09:48:00.001-08:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

This is my entry to Radhika's, Winter Carnival

Enjoy...

HAPPY DIWALI & HAPPY NEW YEAR :))

2011-10-26T09:36:00.000-07:00

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 ...

Open Faced Macaroni Sandwich

2011-09-26T09:14:00.000-07:00

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.

Ingredients:-

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

Method:-

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 :)

Enjoy...

Roasted Tomato & Corn Bhartha

2011-08-30T09:59:00.000-07:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

Spiced Pomegranate Ice Tea

2011-08-10T09:31:00.001-07:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

Baked Cauliflower & Carrot Subji

2011-07-27T11:00:00.001-07:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

Pasta With Vegetable Cream Sauce

2011-06-28T01:05:00.000-07:00

Time flies. I still can not believe that he is two..my 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):

Ingredients:-

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

Method:-

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.

Enjoy...

Warm Kalonji Potato Salad & Radish Pickle For - Maitri

2011-06-06T12:12:00.000-07:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

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

Ingredients:-

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

Method:-

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.

Enjoy...

Idly Upma

2011-05-26T19:59:00.000-07:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

Profiteroles With Mascarpone & Green Pea Puree

2011-05-15T21:25:00.000-07:00

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 :)

Ingredients:-

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

Method:-

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.

Enjoy...

Profiteroles

2011-04-25T23:39:00.001-07:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

Gujarati Dal & Subji Masala

2011-03-31T10:30:00.000-07:00

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.

Ingredients:-

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

Method:-

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.

Enjoy..

Sambar Rice

2011-03-23T11:16:00.000-07:00

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 :))

Ingredients:-

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

Method:-

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.

Enjoy...

Chhole Pulav

2011-03-07T12:11:00.001-08:00

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 :))

Ingredients:-

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

Method:-

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.

Enjoy...

Green Lentil Salad

2011-02-23T10:35:00.000-08:00

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.

Ingredients:-

-- 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

Method:-

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.

Enjoy...

Paneer Tikka Masala

2011-02-09T11:09:00.000-08:00

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.

Ingredients:-

-- 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

Method:-

-- 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.

Enjoy...

Black & Butter Beans Subji

2011-01-19T11:17:00.000-08:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

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

Hot and Sour Asian Style Linguine

2011-01-12T11:21:00.000-08:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

Carrot Halwa Bar With Chocolate Ganache

2011-01-04T10:29:00.001-08:00

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.

Ingredients:-

-- 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

Method:-

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.

Enjoy...

Dal Fry

2010-12-20T11:16:00.000-08:00

Dal Fry and Jeera rice are my family favorite meal. Whenever all my family members get to gather, all of them want dal fry. It is quick to make so we can spend more time playing cards, board games, gossips, laughs, and talks :))) Its best for cold winters as it can be cooked to be very spicy. I guess in every home they have their own dal fry recipe and I am sharing mine here.

Ingredients:-

1/2 cup Toor Dal
1/4 cup Chana Dal
1/8 cup Yellow Moong Dal
Lemon Jiuce
Pinch Of Hing
Salt to taste
Scallion, chopped

-- For Dal Fry Masala

1 Big Onion, chopped
2 Medium Tomato, chopped
1 tsp Ginger Paste
1 tsp Garlic Paste
1-2 Green Chilli, chopped
1 tsp Red Chilli Powder
1 tsp Garam Masala
1 tbsp Dhania-Jeera Powder
1/4 tsp Turmeric
6-7 Curry Leaves
3-4 tbsp Olive Oil
1 tbsp Ghee
1/4 tsp Mustard Seeds
1/4 tsp Cumin Seeds
1/8 tsp Fenugreek Seeds, cracked

Method:-

1. Soak all the dals together for 5-6 hour. Pressure cook it until they become soft.

2. Heat oil in sauce pan, add cumin seeds and mustard seeds. Allow them to crackle, then add cracked fenugreek seeds, curry leaves.

3. Add onion, ginger paste, garlic paste, green chilli, and little salt. Cook them on medium heat until they become soft.

4. Add tomatoes, red chilli powder, garam masala, turmeric powder, dhania-jeera powder, and 1 tbsp water.

5. Mix well, cover pan with lid, and cook this masala on medium-low heat for 4-5 minutes or until onion and tomatoes are cooked.

6. When you see oil and ghee start to get separated on the surface, add cooked dal, and stir it lightly. Also add 1 cup of water and mix them well.

6. Adjust salt and add lemon juice. Bring it to boil, and cook for another 5 minutes on medium heat.

7. Garnish with chopped scallions and serve piping hot.

Enjoy...

Tips :-

1. Drizzle few drops of mango pickle oil while serving dal in bowl.

2. You can freeze this masala for 6-7 days in freezer.

3. Use 3-4 tbsp Dal Fry masala in pulav, or subjis.

Enjoy...

Dear friend Jayanthy sharing this award with me, thanks you so much Jayanthy :)).

I want to share this award with all of you :)) Happy Holidays friends :))

Also Check out my upcoming posts..

Carrot Halwa Bar With Chocolate Ganache

Hot and Sour Asian Style Linguine

Enjoy...

Red Cabbage Pulav (My Tribute to "Avatar" Colors)

2010-12-07T11:48:00.001-08:00

While watching Avatar, I loved the special effects, futuristic gadgets, messages like save trees, save earth, mesmerizing Pandora, the unbelievable Hallelujah mountains, and above all I was enthralled by the colors of nature spread throughout the movie; but in my opinion, purple-ish blue (Avatar blue) gave the film its identity.

While cooking, I don't like to use food colors as nature itself has many different colors that would make your dish look beautiful. I wanted my rice to have this Avatar-blue color without the use food coloring, and I think red cabbage actually made it even more eye-catching than the food color.

This recipe is very simple but I and my guests, who tried this, agreed that use of pickled turnips gave it an extra kick in taste and added another totally different dimension for the eyes. Here goes my tribute to "AVATAR" colors.

Ingredients:-

1 cup Red Cabbage, Grated
2 cups Red Cabbage Water
1 cup Basmati Rice
3 Garlic Cloves, minced
1/4 tsp Ginger, grated
3-4 Green Chilli, chopped
14 tsp Red Chilli Powder
1/2 tsp Cumin Seeds
1 Bay Leaf
2 Cloves + 2 Extra
2 Green Cardamom + 1 Extra
1 Cinnamon + 1 Extra
1 cup Mix Vegetables, (Corn, Carrot, Peas, Lima Beans)
2-3 tbsp Pickled Turnips, chopped
1 tbsp Olive Oil
Pinch of Turmeric Powder
Salt and Pepper to taste

Method:-

1. Grate red cabbage, and squeeze all water from cabbage. Keep grated cabbage and squeezed water aside.

2. In microwave safe bowl, boil vegetables with some water, little salt, black pepper, 2 cloves, 1 cinnamon. Drain well.

3. Heat oil in pan, add Cumin seeds, cloves, bay leaf, cardamom. Saute ginger, garlic, chilli, grated cabbage for 30 seconds.

4. Add rice, turmeric, dhania-jeera powder, red chilli powder. Mix well and saute for 30 seconds.

5. Add red cabbage water, and bring it to boil, turn down the heat on medium low, cover with lid, and cook until rice is done.

6. Fluff up the rice with fork and add vegetables and chopped pickled turnips. Cover pan with lid while it is hot for minute, so vegetables can mix up with hot rice.

7. Serve hot with red radish raita.

Enjoy...

Tip: Use star Anise or extra cinnamon or make this pulav little spicy to lessen the cabbage smell which might bother some people.

Masala Roti In Yogurt Sauce (Vaghareli Rotli)

2010-12-03T14:37:00.000-08:00

This is South-Gujarat's one of the most common breakfast item. It is very simple to make since its left-over rotis with masala and thick yogurt. It is known as "Vaghareli Rotli" in Gujarati. This can be eat as a light lunch as well.

Ingredients:-

5-6 Rotis, Cooked and then torn to pieces
2 tbsp Oil
1 tbsp Ginger-Chilli paste
1/4 tsp Mustard Seeds
1/2 tsp Cumin Seeds
5-6 Curry Leaves
1 cup Water
1/2 cup Thick Yogurt
Pinch of Hing
Pinch of Turmeric
Cilantro, chopped
Salt to taste

Method:-

1. Heat oil in deep vessel with mustard and cumin seeds, until they crackle.

2. Add hing(Asafoetida), ginger-chili paste, turmeric, and curry leaves. Saute for minute.

3. Add water, salt and bring it to boil, then add rotis in it. Turn down the heat, Cover vessel with lid and cook rotis until all the water is aavaporated. Stir occasionally.

4. Add yogurt and stir. Cook for another 2-3 minutes.

5. Add cilantro and serve with hot tea.

Enjoy...

Vegetable Gyoza

2010-11-11T11:15:00.000-08:00

Gyoza is a Chinese dumpling, party-pleasure appetizer, which is very popular in Asia. Gyoza is also known as Momos and Jiaozi etc. Gyoza can be boiled in water, deep fried, pan-fried, or steamed. They are usually served with soy dipping sauce.

Initially, I saw this on "Throwdown With Bobby Flay", and I instantly fell in love with these dumplings. I tried to learn to make perfect pan fried Gyoza from him. I and my DH love Gyoza's texture. Ideally, Gyoza should be soft on top and crunchy from the bottom. In my first attempt, they turned out soggy because of extra water in my frying pan. The key is to use less water.

Ingredients:-

1 Pack Gyoza Wrappers, store bought
1 cup Cabbage, chopped
1/4 cup Red Cabbage, chopped
1/3 cup Carrot, Shredded
1/2 cup Potato, boiled and mashed
1/4 tsp Ginger, grated
4 tbsp Onion, finely chopped
4 Garlic Cloves, minced
3 Green Chillies, finely chopped
2 tbsp Scallions, finely chopped
1 tsp Red Chilli Sauce
1 tsp Soy Sauce
1 tsp Brown Sugar
2 tbsp Olive Oil + Extra Pan frying
1/2 tsp Sesame Oil
Salt to taste
Water for folding Gyoza Wrappers and for Steaming

-- For Spicy Sesame Dipping Sauce

2 tbsp Hosini Sauce
2 tbsp Water
1 tbsp Chilli Sauce
1 tsp Chinese Five spice
1/2 tsp Red Pepper Flacks
1/4 tsp Sesame Oil
1-1/2 tbsp Toasted Sesame Seeds
Vinegar to taste

Method:-

1. Heat olive oil in pan, saute cabbage, onion, garlic, ginger, carrot, scallions, green chillies, for 3-4 minutes on medium high heat.

2. In bowl, mix sauteed vegetables with potato, red cabbage, sesame oil, soy sauce, chili sauce, brown sugar, and salt. Keep Aside.

3. On flat surface, arrange one Gyoza warapper. Put 1-2 tsp vegetable filling into center of wrapper. Apply little water on wrapper edges.

4. Fold in half, like half moon and fold in to the crimp.

5. Use your thumb to make crimp, and press the two edges together.

6. Place dumplings, on a platter and cover loosely with plastic wrap.

7. Preheat pan for 3-4 minutes. Heat oil in pan on medium high, arrange gyoza in it.

8. Cook for 2-3 minutes om medium-high heat or until bottom will browned.

9. Add 1/4 cup to 1/2 cup of water in it and cover pan with lid.

10. Cook dumplings on medium-low heat until all the water completely vaporizes. Approximately 10-15 minutes.

11. Serve hot with dipping sauce.

-- For Spicy Sesame Dipping Sauce

1. Mix all the ingredients in bowl for 1 minute.

2. Sprinkle little extra sesame seeds on top of sauce and serve.

Enjoy...

HAPPY DIWALI & HAPPY NEW YEAR :))

2010-11-05T00:14:00.000-07:00

HELLO FRIENDS,

WISHING EVERYONE A VERY HAPPY DIWALI AND A PROSPEROUS NEW YEAR TO YOU AND YOUR FAMILY :)))

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

May the new year bring you..love, peace and happiness for now and forever!!! Happy Diwali & Happy New Year :))

Fiesta Rice

2010-10-21T10:58:00.000-07:00

This is great weeknight dinner when tired from work or just don't want to cook anything too complicated. Super simple recipe with common ingredients readily available in the pantry. This Mexican rice is usually served with cheese enchiladas as a side dish.

Ingredients:-

1 cup Long Grain Rice
2 cups Vegetable Broth
1/2 cup Onion, chopped
1/2 cup Hot Salsa,
1/4 cup Yellow Corn Kernel
cup Black Beans, canned, rinsed and drained
1-2 Jalapeno, chopped
2 Garlic Cloves, chopped
1 tbsp Taco Seasoning
1/2 tsp Cumin Powder
2 tbsp Scallions, chopped
1-1/2 tbsp Olive Oil
Cilantro, chopped
Salt to taste

Method:-

1.Heat oil in sauce pan, saute onion, garlic, jalapeno for 2-3 minutes.

2. Add rice and toast for 1 minute, and add taco seasoning, salsa, corn, black beans, cumin powder, scallions, and salt. Mix well.

3. Add vegetable broth, and bring it up to the boil. Turn down the heat, cover pan with lead and cook rice for 15-20 minutes.

4. Fluff up the rice with fork and add cilantro.

5. Serve hot with tortilla chips on side.

Enjoy...

Tip :- Use grilled corn and roasted bell peppers to enhance the flavor even more.

Manchurian Soup

2010-10-13T16:23:00.000-07:00

Indian-style Chinese is my third-most favorite cuisine, and Veg Manchurian is my most favorite dish. I crave it in the middle of the night sometimes. It is very hard to find Indian-style Chinese food here in US and sometimes my untimely cravings makes it even harder. This is my solution to quench that craving. It is very quick and easy to make compare to real manchurian and tastes pretty much the same. The fried vegetarian balls give Manchurian a pleasant munch and I think my use of pasta and fried noodles works the same magic for the soup. Must enjoy this when it is piping hot.

Ingredients:-

1/2 cup Cabbage, finely chopped
1/3 cup Onion, finely chopped
1/3 cup Carrot, finely chopped
2 tbsp Green Beans, finely chopped
2 tbsp Green Bell Pepper, finely chopped
2 tbsp Green Onion, chopped
2 tbsp Vermicelli or Angel Hair Pasta
1 tbsp Ching's Manchurian Sauce
1/2 tsp Soy Sauce
2 Green Chillies, finely chopped
1 Garlic, grated
1/8 tsp Ginger, grated
1 tsp Sugar
1/2 tsp All Purpose Flour
1-1/2 tbsp Olive Oil
4-1/2 cups of Water
Black Pepper, ground
White Vinegar to taste
Salt to taste
Fried Noodles, store bought

Method:-

1. Heat oil in sauce pan, saute cabbage, onion, carrot, green beans, bell pepper, green onion, garlic, green chillies, and ginger with little salt for 3-4 minutes.

2. Add all purpose flour, Manchurian sauce, soy sauce, and sugar. Cook for another 2-3 minutes.

3. Add water, vermicelli, black pepper, and stir well. Cover with lid and Bring to a boil.

4. Reduce the heat and simmer the soup for 15-20 minutes.

5. Turn Off the heat, and add vinegar.

6. Serve hot with fried noodles sprinkled on top.

Enjoy...

Lemon Chocolate Cake

2010-10-06T11:17:00.000-07:00

Hi All, I missed many delicious posts and events during my short break from blogging. :(

This cake is another great combo of citrus and chocolate. This is soft and very moist cake. The lemon syrup adds juiciness to this cake. Don't be afraid to pour lemon syrup on cake, cake will absorb the syrup like a sponge and it will enhance taste to an extent.

Ingredients:-

1-1/2 cups All-Purpose Flour
1 cup White Granulated Sugar
1/2 cup Unsalted Butter, room temperature
2 Whole Eggs + 1 Egg White
2 tsp Vanilla Extract
1 3/4 tsp Baking Powder
1/2 tsp Baking Soda
3-1/2tbsp Unsweetend Cocoa powder
1 tsp Salt
1/2 cup Milk, room temperature
1/4 cup Boiling Water
1 tbsp Lemon Zest

-- For Lemon Syrup

1 cup Water
1/4 cup Sugar
1/8 cup Lemon Juice

Method:-

1. Preheat oven on 350°F. Grease and flour cake pans. Set aside.

2. Mix flour, salt, baking soda, baking powder, cocoa powder through sieve in large bowl.

3. Add sugar and mix with spoon. Add butter, vanilla, and beat with hand mixer on medium speed.

4. Add egg (One at a time) and beat on medium speed. Add milk and again beat on medium heat for 2 minutes.

5. Carefully add boiling water, and lemon zest. Stir well and pour this batter in cake pan.

6. Bake this cake for 30 to 35 minutes.

7. Cool the cake for 10-15 minutes and remove from the pan to wire wrack. Cool completely.

-- For Lemon Water

1. Mix sugar, water, and lemon juice in big mug, and microwave for 1-1/2 minutes. Stir well.

2. Poke cake with toothpick, or with wooden kabab skewers 7-8 time in cake.

3. Transfer your cake on cake base, and Pour little little amount of syrup on the cake with big spoon.

4. Dust some powder sugar on top of the cake, and serve.

Enjoy...

I thought I would share some pictures of other cakes that I made...

-- Zebra Cake.

-- Chocolate Cake with Orange Marmalade Filling and Cover with ButterCream Icing.

Enjoy...

Spinach and Fenugreek Steamed Dumplings (Palak Methi Na Muthia)

2010-09-14T11:38:00.000-07:00

The original name for steamed dumpling of spinach and fenugreek leaves in Gujarati is Palak Methina Na Muthia. This is the very common Gujarati dish. One can find these in any kitchen from North Gujarat to South Gujarat. There are many versions as well, usually made from Cabbage, Bottle Guard, Lilva, Moong, and fresh pegion peas etc. Flavor of spinach and methi together is simply great, and cilantro adds to taste. This can be served as snack or appetizer. I love to eat them any time as long as I have mint-cilantro chutney, cup of tea to wash 'em down... hmm yum yum yum... :))

Ingredients:-

4 cups Spinach, finely chopped
1 1/2 cups Fenugreek Leaves , finely chopped
1/4 cup Cilantro, finely chopped
1 tsp Ginger Paste
1 tbsp Green Chilli paste
1 tsp Garlic Paste
2 tbsp Whole Wheat Flour
2 tbsp Besan
1 tbsp Semolina
1 tbsp Rice Flour
1/4 tsp Turmeric Powder
1 tsp Dhania-Jeera Powder
2 tsp sugar
1 tbsp Yogurt
1 tbsp Lemon Juice
1 tbsp Olive Oil
Salt to taste
Oil for greasing

-- For the Tadka/Tempering

1/2 tsp Mustard Seeds
1/4 tsp Asafoetida
1/2 tsp Sesame seeds
1 Small Green Chille, chopped
3-4 Curry Leaves
1 tbsp oil

Method:-

-- For Dumplings

1. Mix all the ingredients in large bowl with little water until there are no lumps. Batter should be very thick.

2. Set the batter aside for 10-15 minutes. Stir well, taste again, and adjust seasoning.

3. In the meantime, preheat steamer or pressure cooker with some water in it. Grease deep dishes or pressure cooker containers with oil.

4. Pour the batter in it and steam for 15-20 minutes on high heat.

5. Turn down the heat on low for another 5 minutes. Let the steamer cool a little and then open it.

6. Take the dumplings out of the steamer, and let deep dish cool a little more.

7. Cut the muthias into diamonds or squares.

8. Heat oil in small sauce pan, add mustard seeds, cumin seeds, green chilli, sesame seeds, and hing. Turn of the gas when they start to sizzle.

9. Give tadka to the cut muthias.

10. Serve hot with chutney.

Enjoy...

Tips :-

1. Insert a toothpick in the centre to check if dumplings are cooked properly and if it comes out clean, they are cooked.

2. If you are using pressure cooker, please do not use whistle or pressure cooker ring.

This is my entry to Flavours Of Gujarat hosted by Nayna Kanabar - Simply.Food

Enjoy...

Paneer Koftas In Nakhrali Gravy

2010-09-10T11:26:00.001-07:00

"Now, what is this Nakhrali Gravy"? DH asked. It took me some time to explain him the title. Let me try here, if unsuccessful I'll have to change the name. Nakhrali is a Gujarati word, meaning like a Nakhrewali in Hindi, like heroine of masala bollywood movie. English translation is coquetry. As it takes time to find a way to coquetry girl's heart, it'll take time for you to find out special ingredient in this recipe. Ultimately, you'll realize that its not the ingredient but cooking method that makes this recipe special and very tasty. Instead of cooking gravy ingredients in pan, I grilled (barbecued) them. One will think that is not so special but when you taste the gravy I am sure you'll agree that grilling really gives a wonderful twist to same old gravy recipe.

Ingredients:-

-- For Koftas

1 cup Paneer, grated
1/4 cup Potato, boiled and mashed
3 tbsp Bread Crumbs
1/4 tsp Cumin Powder
2 Green Chilli, chopped
Pinch of Turmeric Powder
Salt to taste
Oil For Shallow Fry

-- For Gravy

2 Onions, cut into big pieces
2 Big Tomatoes, cut in 4 pieces
1 Red Bell Pepper
1 Green Bell pepper
2-3 tbsp Scallions,
5 Garlic Cloves
1 tsp Cumin Seeds
1/4 tsp Ginger, grated
1 tsp Garam masala
1 tsp Red Chilli Powder
1 tsp Cumin powder
1 tsp Tomato Paste
1 tsp Anardana Powder
1/4 tsp Kasuri Methi
5-6 tbsp Evaporated milk or Heavy Cream
2 tbsp Olive Oil
1/4 cup Vegetable Stock
Cilantro, chopped
Salt to taste

Method:-

-- For Koftas

1. In a bowl mix all the ingredients. Make small balls out of it. Refrigerate the mix for 1 hour.

2. Heat oil in pan and shallow fry the koftas.

-- For Gravy

1. Preheat grill or griddle.

2. Season onion, tomato, garlic, red bell pepper, green bell pepper, scallions with salt, black pepper, and olive oil.

3. Grill all the veggies until they are tender. (Peel the skin of roasted bell peppers)

4. Blend grilled veggies with ginger, red chilli powder, garam masala, turmeric powder, tomato paste, anardana powder, cumin powder, with vegetable stock.

5. Heat oil in sauce pan, brown cumin seeds in it. Add blended ingredients.

6. Bring the gravy to boil, taste and adjust seasoning. Turn down the heat to low and add evaporated milk, and kasuri methi.

7. Cover pan with lid and simmer for 3-4 minutes.

8. Turn off the heat and add chopped cilantro.

9. Add koftas in the gravy and serve.

Enjoy...

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

Also sending Paneer Coconut laddu

Mini Paneer Chilli Paratha

Paneer Tikka Pulav

also sending this entry to Visual Treat Event hosted by Sanyukta.

Enjoy...

Fennel Cooler

2010-09-01T12:00:00.000-07:00

I am big fan of fennel seeds. One thing you'll definitely find in my purse is fennel seeds. Fennel seeds are not just mouth freshener; they have medicinal uses as well and are very helpful for our gastrointestinal system. My dad used to drink fennel seeds water every morning to help relieve some acidity problems.

Use fennel seeds in tadka for the Dry aloo subji, it will be super flavorful. Fennel seeds powder can be used to in spice cake for a unusual kick in the taste.

This is the recipe for my favorite drink in hot summer days. I usually soak fennel seeds in water overnight but if you don't want to wait whole night, you only have to soak them in water for a couple of hours for similar flavor. I also prepared ginger and mint infused syrup in advance and to my surprise they taste delicious together.

-- For Mint-Ginger Syrup

Ingredients:-

1 cup Sugar
2 cups Water
1 tbsp Ginger, grated
10-12 Fresh Mint Leaves

Method:-

1. Combine all ingredients in a small saucepan. Bring to a boil on over medium-high heat, stir occasionally. Reduce the heat and simmer until the sugar is completely dissolved and the syrup is slightly thickened.

2. Let it cool completely, and pour this syrup through a sieve into jar.

-- For Fennel Cooler

1. Soak 4-5 tbsp of fennel seeds in 2 cups of water for 3-4 hours or overnight. And pour this water through a sieve into the bowl. Discard seeds.

Ingredients:-

1/2 cup Fennel Seeds Water
1/4 cup Mint-Ginger Syrup or to taste
1/4 tsp Sea Salt
1 cup Sprite
2-3 Fresh Mint Leaves
3-4 Ice Cubes
1 tbsp Lemon Juice
Pinch of Black Salt

Method:-

1. Blend all ingredients in the blender.

2. Serve chilled.

Enjoy...

Kesar Mawa Peda

2010-08-24T12:09:00.001-07:00

"Happy Raksha Bandhan" to you all. Pedas are the most famous sweet in India. Pedas are distributed when announcing marriage, birth of a child, a new home, a new car and all other happy occasions plus at festivals like Diwali. Mawa/Khoya, cardamon, Kesar(Saffron) are the traditional ingredients for the peda. The pedas at sweet shops in India take long time to make since the milk is boiled for hours to prepare Mawa/Khoya, the main ingredient. This is a super quick recipe with Khoya readily available in Indian stores and the use of Microwave makes it even faster.

For the holy festival of Rakhi, here's peda recipe. Enjoy this day :))

Ingredients:-

1 cup Mawa, grated
2 tbsp Condensed Milk or to taste
1/4 tsp Freshly Powdered Cardamom
5-6 Saffron stigmas, soak in 1 tbsp milk
Almonds, Slivered

Method:-

1. Mash Khoya with your palms in Microwave-safe bowl

2. Add Safforn and milk, cardamom powder, and condensed milk. Mix well.

3. Microwave for 2 minutes, stirring well after every minute.

4. Let it cool little bit and make peda in your desired shape and put them on parchment paper.

5. Put slivered almonds on top of pedas.

6. Serve at room temperature.

Enjoy...

Tip :- Use melon baller, smallest ice-cream scoop or measurement spoon to shape pedas to avoid greasing the palms with butter or ghee.

I am sending this peda to two events "Celebrate Sweets ~ Pedha " with Jagruti

and

“KIDS DELIGHT” with Pari Vasisht

Kabab Curry (Thai Style)

2010-08-18T12:04:00.000-07:00

Kababs and any currys separately are crowd pleasure and always hit at parties; but together they make one wonderful dish. If you are a vegetarian like me, it is almost impossible to find vegetarian kabab curry; so I usually make kabab curry at home with tomato based gravy. I wanted something different this time and thought of marriage of Thai and Indian flavors. Spicy kabas with coconut based curry makes this dish thai, delicious, and different.

Ingredients:-

--For Kabab

1/4 cup Whole Moong, mashed (Soak in the water for an hour and pressure cook it)
1 Big Potato, boiled and mashed
1 cup Cabbage, finely chopped
1/2 cup Mix Vegetables, boiled (Peas, corn, carrot)
8-9 Garlic Cloves, minced
1 tbsp Ginger, grated
3-4 Green Chilli, finely chopped
1 tsp Garam Masala
1 tsp Red Chilli Powder
1 tsp Amchur Powder (Dry Mango Powder)
1 tsp Cumin Powder
2 tbsp Fresh Cilantro, chopped
1/2 cup Bread Crumbs
1 tbsp Olive Oil + Extra for shallow frying
Salt to taste

--For Curry

8-9 Cashew +1 tsp Magajtari/Magtari Seeds, (Soak in water for 1 hour and paste it)
1 Large White Onion, grated
1 Garlic Clove, minced
1/4 tsp Ginger Grated
14 oz Coconut Milk
3 tbsp Tofu, mashed
1/3 cup Water
1 Small Thai Green Chilli, chopped
1 Pinch, Cayenne Pepper
1 Pinch Sea Salt
2 Pinch Sugar
1-2 Thai Basil, finely chopped
Regular Salt to taste

--For Serving

Kasuri Methi
Boiled Yellow Corn, and Greean Peas

Method:-

--For Kabab

1. Heat oil in pan, saute onion, ginger, garlic, green chilli, and cabbage for 8-10 minutes.

2. Combine this sauted onion and cabbage with other ingredients in food processor. Pulse the food processor first for 3-4 times and then process on lowest speed for 20-30 seconds till everything mixed well.

3. Shape the mixture in quarter-size oval shape about half-inch thick and .

4. Heat oil on flat griddle, cook kababs until they get golden crust all over or cook each side for 2-3 minutes.

--For Curry

1. Heat oil in sauce pan, saute onion, garlic, ginger, green chilli, and sea salt until they are soft.

2. Add cashew paste, mashed tofu, cayenne pepper, salt, coconut milk, thai basil, sugar and little water.

3. Simmer this curry on medium low heat for 10-15 minutes. WIth hand blender pulse this curry for 3-4 time.

4. Turn off the heat and pour curry in the serving bowl.

5. Add koftas in curry, some yellow corn , pinch of kasuri methi, and green peas on top. Serve Hot.

Enjoy...

Tip: The use of cashew & majagtari seeds paste with mashed tofu make this curry extra thick so I added little water to reduce consistency, but the taste is almost the same and one can do away with water in case you like extra thick curry.

This is my entry to Show me your curry hosted by Divya of Dil se.

also sending this entry to Visual Treat Event hosted by Sanyukta.

Pani-Puri Rice

2010-08-11T11:50:00.000-07:00

Were your surprised reading the name of the recipe??? DH was very much so.

The idea for this experiment came from Pani-Puri flavored noodles. I bought pani-puri flavored noodles from Indian grocery store, and tried those but they didn't have Pani Puri taste at all. After a while when I had some leftovers from overnight pani-puri feast, including pani, potato filling, and some chutney and I thought if Nissin can sell pani-puri flavored noodles when noodles hardly carry any panipuri flavor, rice would actually soak it better. Hence, I cooked the rice in panipuri pani and fresh masalas. The rice soak up all the masalas and taste was just AMAZING!!! Tangy, spicy, minty in same bite. I thought when you refer to something as panipuri flavored, it should actually have all these tastes. All three combined make authentic panipuri taste.

After cooking(boiling) the rice in pani puri's pani, I warmed up the other leftovers in rice and served it. Basically, you can use all leftovers like white peas ragda, boiled potatos, black chana, mint chutney, and pomegranate.

Me and DH love to eat this rice with little sip of pani puri's pani.

-- For Fresh Pani Puri Masala

Ingredients:-

2 cups Fresh Mint Leaves
1/2 cup Fresh Cilantro
5-6 Green Chilles or to taste
1 tsp Red Chilli Powder
1 tsp Cumin Seeds
1-1/2 tsp Fennel Seeds
1 tbsp Amchur
1-1/2 tsp Black Salt
1-1/2 tsp Cumin Powder
Piece of Ginger
Juice of 1 Big Lemon
Salt to taste

Method:-

1. Blend all ingredients in the blender and make puree.

2. Pour this puree in deep vesel and add 7-8 cups of water.

3. Add piece jaggery and bring it up to the boil. Taste and adjust seasoning.

4. Cool down the pani and stain well. Serve Chilled.

--For Pani Puri Rice

Ingredients:-

1 cup Basmati Rice
2 cups Pani Puri's Pani
2-3 tbsp Fresh Pani Puri Masala
1 Small Green Chilli, chopped
1/4 tsp Cumin Seeds
1 tbsp Oil
3-4 Mint Leaves, chopped
1 Pinch Roasted Cumin Powder
Salt to taste

-- For Serving Ingredients

Mint Chutney
Pani of Pani Puri
1/2 cup Potato-Chana filling
Pomagranate Seeds
Pani Puri Masala, store bought

Method:-

1. Heat oil in sauce pan, add cumin seeds and green chilli.

2. When they turn liitle brown, add pani of pani puri, little salt, cumin powder, mint leaves, fresh pani puri masala, and rice. Bring it to boil, turn down the heat on medium low, cover with lid, and cook until rice is done. (Absolutely no picking when rice is cooking. It'll cook perfectly fluffly in 20- 25 minutes.)

3. Take some rice in bowl, and mix some warm potato-chana filling, mint chutney, pomegranate. Sprinkle little pani puri masala on top.

4. Serve with Pani Puri ka pani to sip with it.

Enjoy...

Tip: For best pani-puri flavor, make pani with your homemade masala rather than store-bought.

Penne All'Arrabbiata

2010-07-26T10:44:00.000-07:00

Penne Arrabbiata is a Roman dish, and it is referred to as"Angry Penne" in Italian (Source - Food Network) because use of hipping tbsp of red chili flakes. Fresh chilies are rarely used in Italian dishes. Italians prefer dried red chillies. Most of the restaurants have this Penne Arrabbiata in their menu. I tried this in many Italian restaurants, but for this particular dish I love to go to Mi Piace in Pasadena, CA. I find their sauce a perfect balance of spicy and tangy. Arrabbiata is easy to make at home so lets get your aprons ready.

Ingredients:-

1 lb Penne Pasta
1 cup Red Onion, finally chopped
3-4 Garlic Cloves, crushed
1/4 cup Red Wine
16 Oz canned Diced Tomatoes,
1 tbsp Tomato Paste
1/3 cup Olive Oil
1 tbsp Red Pepper Flaks
1/4 tsp Dry Oregano
Freshly Ground Black Pepper to taste
Salt to taste
Chopped Fresh Basil
Parmesan Cheese
Extra Virgin Olive Oil

Method:-

1. Cook penne pasta according to package directions. Drain well and drizzle little olive oil if you cook pasta in advance.

2. In the mean time, heat oil in sauce pan. Saute onion, and garlic for 8-10 minutes on medium low heat until they are soft. Stir occasionally.

3. Add diced tomatoes with juice, tomato paste, red wine, red pepper flacks, salt, pepper, and oregano. Stir well.

4. Cook on medium high heat for 5-6 minutes. Reduce heat and simmer 20 minutes.

5. In Serving bowl, transfer cooked pasta. Ladle Arrabiata sauce over the pasta.

6. Sprinkle parmesan cheese, chopped basil, little drizzle of extra virgin olive oil, and serve.

Enjoy...

Tip :- If you don't like your sauce sour, use 1 tsp to 1 tbsp regular white sugar in it. The sugar balances out the tangyness of the tomatoes.

Also Check out my upcoming posts..

Pani Puri Rice

Kabab Curry

Enjoy...

Mint Methi Rice

2010-07-20T15:28:00.001-07:00

I think this is the most aromatic rice I have ever made. I added star anise in the rice while they are boiling to give it more fragrance and taste than usual. Star Anise is called "Badiya" in Gujarat, and sometimes used in Daal in northern Gujarat. Star anise is very strong and 1 or 2 pieces are more than enough. In addition to star anise, the star ingredient, the fresh methi (Fenugreek Leaves), and mint, adds to form a distinct aroma and flavor to the rice. The aroma is strong and pleasant, one of my next door neighbor smelled it in her house.

Ingredients:-

2 cups Basmati Rice
1/2 cup Fresh Methi Leaves (Fenugreek),
4 tbsp Fresh Mint Leaves, chopped
1 tbsp Cilantro. chopped
3 Garlic Cloves,
1 tsp Ginger, grated
2-3 Green Chilli, chopped
1/2 cup Green Peas and Yellow Corn Mix, boiled
4 tbsp Coconut, grated
5-6 Cashew
2 Cinnamon Stick
1 Star Anise
1/2 tsp Ghee
1 tbsp Olive Oil
Salt to taste
2 tbsp Lemon Juice
1 tsp Oil

Method:-

1. .Cook basmati rice into the 5 cups of boiling water with salt, oil, lemon juice, and star anise, until they are Al dente. Drain well.

2. Boil methi leaves for 4-5 minutes, and drain.

3. In food processor, add garlic, ginger, green chilli, half mint leaves, cilantro, and pulse it for 5-6 times. Now add boiled methi and again pulse it for 4-5 times. Do not make paste.

4. Heat oil and ghee in wok and add cumin seeds, cinnamon stick, cashews, and roast for 1-2 minutes. Add mint methi mixer, saute for 4-5 minuted, with 2 tbsp of water.

5. Add corn-green peas, coconut, boiled rice, and little salt.

6. Mix well, and let it cook for 5 minutes on low heat with lid on.

7. Mix carefully, and sprinkle remain half chopped mint.

8. Serve hot with cucumber raita.

Enjoy...

This is my entry to Think Spice-Think Fenugreek guest hosted by Priya, event by Sunita..

Lilva-Tuvar (Pigeon Peas) in Sev Gravy

2010-07-12T11:11:00.001-07:00

This is one of the authentic Gujarati shaak (Subji). We Gujaratis love farsans (Snacks). Sev with mumra (puffed rice) is very popular snack. Sev is usually available in Gujarati pantries. Sev is usually used for sev puri, bhel puri but also used as gravy base for some subjis. One can also make dry subji of sev.

Sev Tameta (Tomato), Sev Kanda (Onion), Sev Bataka(Potato) are the names of the some dishes with sev. Sev based subjis are very easy and quick to make. Sev can be replaced with Ganthia in some of the subjis.

This is semi-gravy recipe. Lilva-Tuvar (Pigeon Peas) with sev is amazing combination. Sev makes for rich gravy and it is smooth in your mouth. Also this is very quick recipe when you are in hurry. Try this subji with Jowar rotlo (thick roti made with Sorghum/ great millet flour) and glass of chhas (buttermilk) and I am sure you'll love it.

Ingredients:-

2 cups Pigeon Peas
1/2 cup Sev
4 tbsp Green Garlic,
3-4 Green Chillies, chopped
1/4 tsp Turmeric Powder
1 tsp Dhania-Jeera Powder
2 tbsp Oil
1 tsp Ajwain
1/2 cup water
Salt to taste
Cilantro, chopped
Lemon Wedge

Method:-

1. Heat oil in pressure cooker, and add ajwain.

2. When ajwain get little brown, add green garlic, and green chilli. Saute for 30 seconds.

3. Add pegion peas, turmeric, dhania-jeera powder, sev, and salt.

4. Mix well, and add water. Taste and adjust seasoning.

5. Close the lid of pressure cooker and let it cook, until you get an indication in form of whistle. Wait for at least 2 whistles and then turn the gas off.

6. Sprinkle cilantro and serve hot with lemon.

Enjoy...

Tuscan White Bean Soup

2010-07-07T10:41:00.001-07:00

Tuscan cuisine, is famous for its natural and flavorful ingredients. Tuscan cuisine have most tasty olive oils, pasta, sea foods, and meats. Tuscan cuisine is also famous for its white truffles, which are very expensive. Tuscan chefs create exceptional dishes by using locally-pressed olive oils and truffles.

In Tuscan cooking, food is simple and easy to make. They use aromatic rosemary, sage, chestnuts, Pecorino Romano cheese in their dishes. Usually they cooked dishes with extra butter, olive oil, in soups, pastas and, dipping sauces. Vegetarians also find many choices as they uses fresh vegetables in their cuisine.

Moving on to the post, this is one of the most famous soup and is in the same bracket of Ribollita and Pappa al Pomodoro. This is very simple soup which looks heavy but it isn't at all. This soup is made with white Tuscan beans also known as cannellini beans. The cannellini beans are very creamy and rich in taste and so is the soup. For fragrance I used bay leaf and sage. The chives add freshness to the soup. They usually eat this soup with Ciabatta or Focaccia bread but I ate it with peas paratha and it was equally good.

Ingredients:-

1 (16 0z)can cannellini beans, drain and washed
1 Medium Onion, chopped
2 Grlic Clove, chopped
2 Sage Leaves
1 Bay Leaf
2-1/2 cups Water
1/2 cup Milk
2 tbsp Olive Oil
Salt to taste
Pepper to taste
Chives, chopped

Method:-

1. Heat oil in sauce pan, saute onion, and garlic until onion is softened.

2. Add cannellini beans, water, sage leaves, bay leaf, salt and, pepper.

3. Mix well, cover with lid, and bring it up to the boil. Turn down the heat and simmer on medium low heat for 10 minutes.

4. Take out bay leaf.

5. Pour soup into the blender and blend to smooth.

6. Return the soup to a pan and add milk. Stir and adjust seasoning.

7. Heat soup for 2-3 minutes on low heat.

8. Sprinkle chive on top and serve hot.

Buen Apetito...

Paneer and Bellpepper Stir-Fry

2010-06-24T22:35:00.000-07:00

These days I get less and less time to cook with my 1-year old (oh time flies, can't believe he is already 1), so usually I want to make something quick, which looks and taste great. This subji is perfect example for that. The paneer and bell peppers are usually cooked together in a sauce pan but bell peppers lose their color and crunch in some cases. I cooked these a little differently to not lose color and crunch. First, I cooked bell peppers in microwave and soak them into cold water. Then, I stir-fried them in Wok with paneer on high heat. This dish takes less than 15 minutes to cook. It works its wonders on the eyes and on test buds.

Ingredients:-

1 cup Paneer, bite size pices
1-1/2 cup Red, Green, and Yellow Bellpeppers. bite size pieces
2 tbsp Olive Oil, plus half tsp extra
1/4 tsp Garlic Paste
1/4 tsp Cumin seeds
1/4 tsp Cumin Powder
1/4 tsp Turmeric
1 tsp Red Chilli Powder
1/2 tsp Punjabi Garam Masala
1/2 tsp Amchur Powder
Pinch Of Sugar
Lemon Juice
Salt to taste

Method:-

1. In microwave safe bowl, mix bell peppers with little salt and water. Microwave for 2-3 minutes. Drain remaining water. After that soak them into cold water for a minute and drain well.

2. In the mean time, Mix half tsp oil, salt, garlic paste, cumin powder, turmeric, red chili powder, garam masala, amchur, and sugar.

3. Add paneer pieces and bellpeppers to the above mix and rub the mixer all over paneer and bell pepper.

4. Heat oil in Wok and stir fry for 2-3 minutes on medium high heat or until paneer is golden.

5. Squeeze some lemon juice on top and serve hot.

Enjoy...

Tip

1. Please do not overcook in the Wok because paneer will be rubbery and chewy and bell peppers will lose their color and crunch.

Garlic Dal

2010-06-15T15:24:00.001-07:00

This is my DH's favorite dish to make when he is in the kitchen, which usually happens after very very long intervals :)). Because it is very simple yet tasty dal. This dal is heaven for garlic lovers. Your whole house will fill with aroma of garlic tadka. Recently when we came back from vacation, my DH made this as a surprise for me. Have this daal with rice or have it as a soup it's perfect light meal for you.

Ingredients:-

1 cup Toor/Tuvar Dal (Arhal Dal)
1/4 tsp Turmeric Powder
1/4 tsp Asafoetida
1/2 tsp Cumin Powder
2-3 Whole Dry Red Chilli
5-6 Curry Leaves
Salt to taste

-- For Tadka

6-8 Garlic Cloves, chopped
3 tbsp Olive Oil
1/2 tsp Cumin Seeds

Method:-

1. Pressure cook toor dal with 2 cups of water.

2. Whisk the cooked dal until well blended.

3. In sauce pan, pour dal with turmeric, Asafoetida, cumin powder, dried red chilli, curry leaves, and salt.

4. Mix well and bring it to boil.

5. Heat oil along with chopped garlic, when they turn light brown. Turn off the heat and add cumin seeds.

6. Give Tadka to the dal and serve piping hot.

This is my entry to Priti's His Cooking Event.

Enjoy...

Pappa al Pomodoro (Tomato and Bread Soup)

2010-05-20T11:52:00.000-07:00

One of my cousin loves tomato soup but can't have the tomato soup with cream or milk. He was visiting us and I was thinking how can I make him tomato soup which he would be able to enjoy. I found the answer in one of the Tuscans soups and it is called Pappa al pomodoro. The tomato soup with a day old bread make this very unique and tasty recipe. The bread soak up most of the the acidic elements from tomatoes so people with acidity problems can also enjoy this soup. Crusty day old italian bread is perfect with this soup. This is the perfect to warm up a little in the cold nights. This soup can be served two different ways. One is to blend the bread with the soup and the other is to put bite-size pieces of bread in the hot soup.

Ingredients:-

14 oz canned Diced Tomatoes
14 oz canned Pureed Tomatoes
1 Loaf Day Old Italian Bread, torn into bite size pieces
1 Quart Vegetable Stock
3 Garlic Cloves, chopped
1/4 tsp Red Pepper Flacks
4 tbsp Olive Oil, plus extra for drizzle
5-6 Basil Leaves
Salt to taste
Papper to taste

Method:-

1. Heat oil in sauce pan and add garlic. Saute for 10 seconds.

2. Add diced tomatoes with juice, pureed tomatoes, red pepper flacks, salt, pepper, and vegetable stock. Mix well, cover with lid and Bring to a boil.

3. Now reduce the heat and simmer the soup forr 20-25 minutes.

4. Add bread and stir. Turn off the heat and let it sit for 2-3 minutes.

5. Serve hot with Olive oil, and chopped basil on top of soup.

Enjoy...

Stuffed Poblano Chilli With Roasted Red BellPepper in Balsamic Reduction Sauce

2010-05-10T10:51:00.000-07:00

Poblano is mexican chili come from Puebla state of Mexico. In Mexico, this chilli is most famous after Jalapeno peppers. It is one of mild chili family and taste is similar to green bell pepper. There are a lots of ways to eat this chilli; in salsa, rice, tacos, and buritos to name a few. The stuffed poblano is more famous here in US. The stuffing can consist anything like meats, beans, and/or vegetables. In Mexico, they stuff it with cactus. Dried poblano (aka Ancho Chilli) is used to make mole sauces, taco seasoning etc.

This is easy recipe but looks like something they serve in fancy restaurants. Traditionally, peppers are fried and than stuffed. Instead of frying, I roasted peppers by broiling and it came out equally tasty. I like red bell-pepper and balsamic reduction sauce combination with refried beans very much. You can use high-quallty aged balsamic vinegar for amazing sweet and savory taste.

Ingredients:-

4 Poblano Chilli
1 cup Refried Beans
1 Garlic Cloves, grated
2 tbsp Taco Seasning
1 tbsp Jelapeno, finely chopped
1/4 cup Vegetable Stock
Salt to taste

-- For Red Bell Pepper Sauce

3 Roasted Red Bell Pepper
1/4 cup Vegetable Stock
1 tsp Paprika
1/4 tsp Lemon Juice
Pinch of Salt

-- For Balsamic Reduction Sauce

1 cup Aged Balsamic Vinegar
2 tsp Sugar

-- For Serving

Chhedar Cheese
Sour Cream
Corn kernels

Method:-

1. Preheat oven on 400F. Brush poblano peppers with little oil.

2. Bake peppers on cookie sheet for 5 minutes and then broil it until skins to be blackened.

3. Put peppers in bowl and cover it with plastic wrap for 5 minutes.

4. Peel the blackened skin and remove seed peppers. Leave the stem on.

5. In the mean time, mix roasted red bell peppers, salt, lemon juice, vegetable stock, and paprika in blender and blend it to sauce.

5. In Sauce pan, boil balsamic vinegar and sugar once and then simmer on medium heat until it is reduced by half and thickened.

6. In the bowl, mix re-fried beans, little water, garlic, taco seasoning, vegetable stock, and jalapeno and microwave for 1 minute.

-- For Severing

1. In oven safe plate, take ladle-ful roasted red bell pepper sauce.

2. Take chilli and stuffed with beans.

3. Sprinkle some cheddar cheese and put under the broiler until cheese is melted.

4. Serve hot with sour cream and drizzle of balsamic reduction sauce.

Enjoy...

Paneer - Potato Frankie

2010-04-15T10:15:00.000-07:00

To me Frankie is vegetables covered in warm wheat blanket. I remember when I was very little, that is what we called it because of the way my aunt wrapped it around vegetables. These frankies were so delicious, I still remember the taste. I mostly had Chinese-flavored frankie in India. I am not sure of the origin of frankie but I would like to think they are Indian version of wraps which are usually spicy and grilled. One can make frankies with tortilla, roti, or even with crepe batter. It is a perfect afternoon snack, picnic snack, or morning breakfast.

Paneer and potato are always great together. The use of tamarind and touch of brown sugar in the filling tastes like heaven to me. It is spicy at first and then as you chew on it is savory and sweet.

Ingredients:-

-- For Rotis

1 cup Whole Wheat Flour
1/4 cup All Purpose Flour
1/4 tsp Turmeric
1/2 tsp Cumin Powder
3 tbsp Oil
Sat to taste
Water for the dough

-- For Filling

1 cup Paneer, cubed
1-1/2 cup Potato, boiled and cubed
1 tbsp Tamarind Paste
2 Shallots, chopped
3 Garlic Cloves, chopped
1-1/2 tsp Light Brown Sugar
1/4 tsp Turmeric
1 tsp Red Chilli Powder
1 tsp Garam Masala
1 tsp Cumin Powder
3 tbsp Olive Oil
1/4 tsp Cumin Seeds
Salt to taste

Method:-

1. In food processor, combine flours, turmeric powder, cumin powder, salt. Pulse the food processor first to mix all the dry ingredients.

2.Now add oil and water, and make soft dough. Seal it in a plastic wrap and keep aside.

3. In bowl, mix boiled potato cubes, paneer cubes, salt, turmeric powder, red chilli powder, cumin powder, brown sugar, and garam masala.

4. Heat oil in pan, add cumin seeds, shallots, garlic, and saute for 2-3 min.

5. Add potato, and paneer mix in shallots. Mix and cover with lid and cook for 5 minutes on medium-low heat. Stir occasionally.

6. In the mean time make rotis out of the dough.

7. In small bowl, take tamrind paste and add little water, for thin it out tamrind paste.

8. Pour tamarind in pan, mix and cook without for 2 minutes.

-- For Frankie Assembly

1.On hot tawa, heat roties for 30 seconds on both sides.

2. On flat surface, place roties and put spoonful of potato and paneer mixer.

3. Fold the edges from all sides but one.

4. Heat little oil in tawa and put frankie on it.

5. Cook until both sides get little brown.

6. Serve hot with tomato ketchup, tamarind chutney.

Enjoy...

Tip: Make sure to eat when its hot because after some time it might get a little soggy.

This is my entry to Divya's Global Kadai: Indian Flavored Burritos & Wraps.

Enjoy...

Restaurant Style Tandoori Aloo

2010-03-24T11:51:00.000-07:00

This is very easy restaurant-style aloo tandoori recipe without using tandoor, It has a smoky tandoor flavor. This aloo has amazing thin crust on top because of sugar and flour, but has very soft inside. Keep eye out when you broil aloo to keep them from burning. To give it a restaurant-style tandoori look, I used a tiny drop of red color. You can totally avoid it if you don't like the food color.

Ingredients:-

5 Medium Red Potatoes
1-1/2 cup Yogurt
1-1/2 tsp Ginger-Garlic paste
1/2 tsp Kashamiri Red Chili Powder
1/2 tsp Hot Red Chili powder
1/2 tsp Cumin Powder
1 tsp Sugar
1/4 tsp Kasuri Methi
1 tsp All Purpose Flour
1 Small Drop of Red Food Colour (Optional)
Pinch of Turmeric
Chat Masala
Salt to taste

Method:-

1. In bowl mix yogurt, kashmiri red chili, hot chili, ginger-garlic paste, kasuri methi, cumin powder, turmeric, salt, all purpose flour, sugar, and colour.

2. Wash the potato and let them dry.

3. Pierce the potatoes 2-3 times with fork.

4. Place bowl of water in the middle of the microwave.

5. Arrange all the potatoes around the bowl on the microwave plate.

6. Cook the potatoes for 5-6 minutes.

7. Cut the potatoes into halves.

8. Put potato in refrigaretor for 15-20 minutes.

9. Now mix potatoes with yogurt marinade and refrigerate it for 3-4 hours.

10. Preheat oven on 400 degrees for 10 minutes.

11. Place parchment paper on cookie sheet and cook potatoes in oven for just 5-6 minutes.

12. Then broil it until it is gets its thin crust.

13. Sprinkle chat masala and Serve hot with lemon, ranch, or any chutney.

Enjoy...

Tips:-

1. Use chicken or shrimp instead of potatoes with same ingredients for chicken tandoor or shrimp tandoor.

2. Use left-over marinade in parathas, or theplas to make them soft.

Lentil Risotto With Pomegranate Wine

2010-03-11T10:37:00.000-08:00

Risotto is one of the famous Italian rice dish. It could be served as Primi or as main course. Risoto is usually accompanied with very pleasant aroma, flavor, and velvety texture. Usualy, risotto is made with dry white wine, but I used Pomegranate wine which gave this risotto a wonderful tangy flavor.

Ingredients:-

1-1/2 cups Arborio Rice
6 cups Vegetable Broth-Stock
2 tbsp Unsalted Butter
2 tbsp Olive Oil
3/4 cup White Onion, chopped
3 Garlic Cloves, chopped
1/2 cup French Lentil, cooked
1/2 tsp Freshly Ground Black Pepper
3/4 cup Pomagranate Wine or Dry White Wine
3/4 cup Heavy Cream
1/2 cup Parmesan Cheese
1/4 tsp Red Pepper Flacks
3-4 Sage Leaves, chopped
Salt to taste

Method:-

1. Bring the vegetable stock-broth to a simmer over medium-high heat. Keep it warm over low heat.

2. Heat butter in pan. When butter start to melt, add olive oil on medium heat.

3. Add the onion and garlic, sauté until translucent.

4. Add the rice and toasted for about 2 minutes.

5. Add the wine and stir about 1 minute or until wine is absorbed.

6. Pour 3/4 cup of vegetable stock, salt, and pepper and simmer over medium-low heat until the liquid is absorbed, stirring often.

7. Keep on adding stock at a rate of 3/4 cup until all is used, stirring often. Please wait till previously added stock is absorbed completely each time.

8. Keep the mixture warm until rice is tender and cooked.

9. Add and stir the lentil and heavy cream with 1/2 cup of Parmesan. Mix well.

10. Adjust the taste with salt and pepper. Sprinkle some parmesan cheese, red pepper flakes, and sage over risotto for garnish.

11. Serve hot with pomegranate wine.

Enjoy...

Also checkout my upcoming posts..

1. Restaurant Style Tandoori Aloo

2. Paneer-Potato Frankie

3. Stuffed Poblano Chilli With Roasted Red BellPepper in Balsamic Reduction Sauce.

Enjoy...

Pasta Shell With Mascarpone and Roasted Red Bell Pepper

2010-02-24T12:18:00.000-08:00

Hey All!!! It's pasta time.....Again. I love pasta in any form fresh or dried. I always have different varieties of pastas in my pantry. I crave for stuffed pastas like Ravioli and Tortelline. Usually, spinach and cheese are most common and popular fillings for the pasta. I like my pasta 'al dente. Only store-bought dried pasta can be cooked 'al dente'.Tamato-based sauces are the most popular. Pasta can be made with any vegetables, cheeses, meats, and even with fish. They are also very good with any kinds of beans and lentils.

In this recipe, I combined my favorite flovers; like sweet and smoky roasted bell peppers, nutty lentils, creamy Mascarpone cheese, buttery parmesan cheese, salty black olives, spicy red pepper flakes, and fruity olive oil. I also used my favorite shape Shell pasta also known as Conchiglie pasta. I am almost sure everyone will love this as much as I do.

Ingredients:-

1/2 pound Shelle Pasta
1 cup French Lentil, bolied
3-4 Roasted Red Bell Pepper, cut into bite size pieces
1/2 cup Black Olives, halve
1 cup Mascarpone cheese
2 tbsp Parmesan cheese
3 Garlic cloves, minced
1 tsp Red Pepper flacks
1/4 tsp Dried Basil
1/4 tsp Dried Rosemarry
1/4 tsp Fresh Parsley, chopped
3 tbsp Olive Oil
Salt to taste

Method:-

1. Cook pasta al dente and boil lentil until cooked or soft.

2. Heat oil in pan and add garlic and saute for minute.

3. Add red bell pepper, lentil, pasta, dried hearbs.Mix well.

4. Add Mascarpone cheese, salt, red pepper flacks, and mix well.

5. Cook for 2-3 minutes and add 2 tbsp pasta water, and olives.

6. Add parmesan cheese and mix.

7. Sprinkle parsley and serve.

Buon Appetito...

This is my entry to Pasta Party Event by Jyoti From Panch Pakwan.

I am also sending

1. Linguine With Toasted Bread Crumbs.

2. Tortellini With Spicy Mint Oil.

3. Macaroni Masala.

4. Navy Bean and Pasta Soup.

5. Orzo Pasta Salad

Buon Appetito..

Shaam-Savera

2010-02-08T15:39:00.000-08:00

This is Sanjeev Kapoor's one of the classic recipes. I saw this only once on TV in 1994 and still remember. It was just starting episodes of Khana-Khazana. My mom always makes killer Sham Savera on special occassions.

At the very basic, Shaam-Savera is Paneer stuffed spinach koftas in tangy tomato gravy. To save the real essence of this dish, I did not make any changes to the original recipe.

I recently made this on my son's six months' birthday. Everyone enjoyed it, so thought of sharing it with everyone. I also made 7 Layerd Paratha, Punjai Kadhi, Jeera Rice,and Paneer Cigars and will share recipes in upcoming posts..

Ingredients:-

-- For Kofta

4 cups Spinach, chopped and boiled
1 tsp Green Chilli paste
2 cups Paneer, grated
3-4 tbsp Corn Flour
Pinch of Nutmeg
Salt to taste

-- For Gravy

3-1/2 cups Tomato Puree
2 Green Cardamom
1 Cinemon Stick
1 Whole Red Chilli
1/2 tsp Ginger paste
1 tbsp Garlic paste
1 tbsp Red Chilli Powder
1 tsp Garam Masala
1 tsp Kasoori Methi
3 tbsp Butter
5 tbsp Cream
1 tsp Honey
1 -1/2 cups Water
Salt to taste

Method:-

-- For Kofta

1. Mix spinach green chilli, salt, and corn flour.

2. Mix Paneer, nutmeg, and salt in another bowl and make small balls.

3. Flatten Spinach mixture on your palm and put paneer balls in center of spinach to make kofta.

4. Deep fry koftas and keep aside.

-- For Gravy

1. Heat oil and butter in kadai, saute green cardamom, cinemmon stick, whole red chilli, garlic and ginger.

2. Add tomato puree, salt, red chilli powder, garam masala, and water. Mix well and bring it to boil.

3. Turn down the heat and simmer for 4-5 minuts.

4. Add heavy cream and turn off the stove. Pour into serving bowl.

5. Cut koftas into half and put into gravy.

6. Serve hot with paratha, naan, or tandoori roti.

Mughlai Corn Curry

2010-01-22T10:49:00.000-08:00

This rich, creamy, sweet and spicy mughlai curry dish. At first, it is spicy from all the masalas, and when you work through your way to sweet corn, it is actually sweet. It is little different from the other curries. One can have this with rice, naans, paratha, but my personal favorite is garlic naan. Keep in mind, this dish is high in calories, so keep those workout outfits handy, hehe.

Ingredients:-

3 cups Sweet Yellow Corn,
1 Big Red Onion, grated
4-5 Garlic Cloves, grated
1/2 tsp Ginger, grated
1-1/2 cups Tomato Puree
1 Potato, cubed
1 cup Khoya, grated
2 Green Chillies, chopped
1 tbsp Dhania-Jeera Powder
1/4 tsp Turmeric Powder
1 tsp Kichen-King Masala
1 tsp Red Chilli Powder
2 Green Cardamom
1 Bay Leaf
1 tsp Shaahi Jeera
1 tsp Amchur
1/2 tsp Kasuri Methi
1 cup Vegetable stock
1/4 cup Heavy Cream
2 tbsp Oil
2 tbsp Ghee
1 tbsp Butter
Salt to taste

Method:-

1. Heat oil and ghee in pan. Add shaahi jeera, cardamom, and bay leaf. Roast them.

2. Add potato and cook them.

3. In same pan add onion, ginger, green chili, and garlic. Saute for 3-4 minutes.

4. Add tomato puree, salt, red chili powder, amchur, dhania-jeera and cook for 3-4 minutes or until oil is separated.

5. Add corn, vegetable stock, khoya, and kitchen-king masala. Stir well, cover with lid and let it boil on medium-low heat for 10-15 minutes.

6. Add heavy cream and kasuri methi, stir, and cook it on low heat for 2-3 minutes.

7. Pour this curry in serving bowl and place hipping spoon of butter on top.

8. Serve hot with Garlic Naan.

Enjoy..

Also checkout my upcoming posts..

1.Shaam Savera - Paneer Stuffed Spinach Kofta in Tangy Tomato Gravy.

2. Pasta Shell With Mascarpone and Roasted Red Bell Pepper.

3.Lentil Risotto With Pomegranate Wine.

Enjoy...

Oven Roasted Chatpate Chane and Almonds

2010-01-18T15:56:00.000-08:00

This is one of my favorite munchies of all time. Back in India, I and my father enjoyed chatpate chane from a lariwalla every friday while watching Antakshari and Saregamapa on Zee Tv. I always wanted to make these chane at home but never got the chance, until recently. With this same recipe one can use any nuts like Almonds, Cashew, etc.., but never roast chane and nuts together because chana takes much less time to roast then the nuts.

Ingredients:-

1 cup Roasted Chana/Garbanzo
1 cup Almonds
1 tsp Red Chilli Powder
1-1/2 tsp Dhania-Jeera Powder
1 tbsp Lemon Juice or (1/2 tsp Citric Acid)
1-1/2 tsp Sugar
1-1/2 tbsp Oil
Salt to taste

Method:-

1. Preheat oven on 275f.

2. Mix all ingredients into the bowl.

3. Bake it for 10 to 15 minutes. Stir occasionally.

4. Ready to eat with your favorite Tv Show or movie ; ))

Enjoy...

Spinach and Bottle Gourd Handvo

2009-11-10T11:21:00.001-08:00

Life is hectic and tiring these days with my 4-month old. The time passes by very fast, which leaves me hardly any time for the blog :((. But when he smiles, all the tiredness, all the fatigue goes away in an instant. Every morning I wake up thinking that today I am going to post at least a new recipe. I even make drafts but cannot fine tune them. Anyways enough with time problems, finally, I have one easy and quick recipe if you plan a little ahead.

Handvo is very popular Gujarati snack. It looks beautiful and tastes great, but basically it is lentil flour cake, which also smells very nice. It is perfect with tea, coffee, or cold drink. It is easy recipe for picnics or long trips. It stays in fridge for around a week. It is usually made with bottle gourd but could be substituted with squash. I used spinach and pigeon peas for a little more flavor. Traditionally, Handva flour is prepared with many types of lentils which are grounded and mixed, but in modern times, it is flour is readily available in Indian stores.

Ingredients:-

3 cups Handvo Flour, store bought
1 Medium Bottle Gourd, grated
2-1/2 cups Chopped Spinach
1/2 cup Pigeon Peas, boiled
3 cups Yogurt
3 tbsp Penuts
1/2 tsp Turmeric
2 tbsp Dhania-Jeera Powder
3 tbsp Green Chili-Ginger paste
2 tsp Red Chili Powder
2 tbsp Sugar
4 tbsp Sesame seeds
1-1/3 tsp Eno Fruit Salt
1-1/2 tbsp Lemon Juice
1/2 cup Water
Salt to taste

-- For Tadka

6 tbsp Olive Oil
1 tsp Mustard Seeds
3-4 Curry Leaves

Method:-

1. In large bowl, mix handvo flour, yogurt, grated bottle gourd and water. Leave overnight to ferment.

2. Add green chili-ginger paste, turmeric, salt, sugar, dhania-jeera powder, penuts, pigeon peas, spinach, red chili powder and 1/4 cup water leave for 2-3 hours.

3. Preheat oven on 375 F.

4. In the mixture, add Eno and then add lemon juice so that it covers the Eno. Let it bubble and mix well lightly clockwise (in one direction).

5. Grease deep baking dish and pour handvo mix. Sprinkle sesame seeds on top.

6. Heat oil in small pan, add mustard seeds and curry leaves.

7. Give tadka on top. And bake for 40-45 minutes.

8. Serve with tea, coffee, cold drinks, pickle or with any meal as a side dish.

Enjoy...

Tip: Please keep in mind if you have extra water, it will be okay but less water would be bad since handvo will end up dry.

Surti Khaman

2009-10-04T22:47:00.000-07:00

Khaman is most popular Gujarati snack. Gujjus can't imagine Gujarati thali without Khaman as a side dish. One popular misunderstanding is khaman dhokla is one in the same thing, but it isn't. Main difference is Dhokla is made out of rice and urad daal, while Khaman is usually made of Chana Daal or Chana Daal flour. There are many varieties in Khaman but main two types are: Nylon Khaman and Vati Dal Khaman.

Nylone khaman is made with besan (Chick Pea flour)and is made instantly. Vati Dal Khaman is made with Chana dal, and it takes a litte more time to cook. Nylon khaman is mostly popular in North Gujarat, and Vati Dal Khaman is more popular in South-Gujarat. This recipe is taken from Surti version of Vati Dal Khaman, hence the name.

Ingredients:-

3 cups Chana Dal
4-5 tbsp Besan
1 cup Yogurt
2 cups Water
3 tbsp Green Chilli-Ginger paste
4-5 Garlic Cloves, grated
4-5 tbsp Sugar
1-1/2 tsp Eno Fruit Salt
3 tsp oil
Salt to taste
Cilantro, chopped

-- For Tadka

3 tbsp Oil
1 tsp Mustard Seeds
1-2 Whole green Chilli
Pinch of salt

Method:-

1. Soak Chana Dal in water for 12 hours.

2. Soak besan and yogurt mix for 5-6 hours.

3. Grind soaked chana dal coarsely.

4. Mix coarsely-ground chana dal with besan and yogurt mix. Add green chilli paste, oil, salt, sugar, and garlic.

5. Leave this mixture in the sun for 7-8 hours for fermentation.

6. Take steamer and boil water on high.

7. Grease containers.

8. Add Eno and mix well.

9. Pour batter into the containers.

10. Steam Khaman for 20 minutes without pressure.

11. Open steamer after 10 minutes and let it cool for 3-4 minutes.

12. Cut khaman into squares.

-- For Tadka

1. Heat oil in pan.

2. Add mustard seeds, When they crackle,add green chilli and pinch of salt.

3. Give tadks to the khaman.

4. Sprinkle chopped cilantro and Serve with chutney and sev.

Enjoy...

Also check out my upcoming posts.

1.Spinach and Bottlegourd Hondvo

2.Oven Roasted Chatpate Chane and Almonds

3. Mughlai Corn Curry

Enjoy...

Fresh Corn Chevdo

2009-08-28T10:21:00.000-07:00

This is my mom's one of the best recipe. She won first prize for this one in a side dish competition. This is a spicy corn dish. The inspiration for this was dry corn chevda available in market. As much as I love dry corn chevda, it is a little unhealthy because fried dried corn flakes. I use white corn but one can use sweet yellow corn as well. With sweet corn, there is no need for sugar. I think white corn gives it it better taste though.

Highlights of this dish are Sev and Milk. The milk make this side dish smooth, creamy, and helps it to cook fast. Sev helps in turning down heat from chevdo.

Ingredients:-

6 Fresh White Corn, grated
3 Medium potato, grated
4 tbsp Green Garlic, chopped
2 tbsp Ginger-Chilli Paste
1/4 tsp Sugar(Optional)
1 cup Milk
5-6 tbsp Oil
1/4 Mustard Seeds
Pinch of Turmeric
Salt to taste
Sev
Lemon Wedge
Cilatro, chopped

Method:-

1. Heat oil, add mustard seeds. When they crackle, add grated potatoes.

2. Cover pan with lid and let the potatoes cook for 3-4 minutes on mediun heat.

3. Add corn, ginger-chilli paste, salt, milk, and turmeric. Mix well.

4. Cover pan with lid again and cook chevdo for 10-15 minutes on medium heat. Stir frequently.

5. When chevdo is completely cooked, add sugar and mix well. Turn down the heat on low and let it cook for 2-3 minutes.

6. Take out chevdo in serving platter and sprinkle sev on top of chevdo.

7. Serve hot with lemon.

Enjoy...

This is my entry to Visual Treat Event hosted by Sanyukta.

Spinach Tomato Dal

2009-08-11T22:43:00.000-07:00

This is simple, tasty, and healthy dal recipe. It is high in vitamin c (tomato) , protein (lentil), and fiber(spinach) from this dal. This item is very good for the pregnant women. I used cherry tomatoes, which infuses the unique sweetness to the dal. I grilled cherry tomatoes a little for serving. It is a simple thing but will look very trendy and will add more a little more flavor to the dal.

Ingredients:-

1 cup Moong Dal
2 cups Spinach, chopped
1/2 cup Cherry Tomatoes, chopped plus extra for grilling.
1/4 tsp Turmeric
1/4 tsp Asafetida
1 tsp Red Chili Powder
1/2 Ginger-Garlic Paste
1/2 tsp lemon Juice
Salt to taste
Cilantro, chopped

-- For Tadka

2 tbsp oil
1/2 Mustard Seeds
3-4 Curry leaves
2 Dry Whole Red Chilli
Pinch of Asafetida

Method:-

1. Cook moong dal in 2 cups of water with spinach, and tomatoes in pressure cook.

2. Whisk lightly after cooked.

2. In cooked dal, add more water and all the other ingredients.

3. Boil for 4-5 minutes.

-- For Tadka

1. Heat oil, add mustard seeds. When they crackle, add
curry leaves.

2. Turn down the heat. Now add whole red chili and pinch of Asafetida.

3. Pour tadka in the dal.

3. Sprinkle chopped cilantro and serve piping hot.

Serving Tip :-

1. Heat little oil in flat pan and grill halves of cheery tomatoes. Serve this tomatoes on top of the dal for more exotic look and flavor.

Enjoy...

Hariyali Paratha

2009-07-15T17:30:00.000-07:00

First of all, I have news to share with all of you. I and my DH blessed with baby boy last month.. This will explain my prolonged absence from blog world. I hope to resume to active duty with this new blog entry. So lets us get to it right away.

This is healthy and flavor-full paratha recipe, however the taste is very different from regular paratha. The Green and Pigeon peas together make it a unique in texture, color, and taste. The texture is very soft, the color is green with tinge of regular parathas.

Ingredients:-

2 cups Wheat Flour
1 cup Pigeon Peas, boiled
1/2 cup Green Peas, boiled
1/4 cup Cilantro and Mint
3-4 Green Chilli
1 Small peace of Ginger
1 tbsp Dhania-Jeera Powder
1 tbsp Lemon Juice
Pinch of Asotida
Salt to taste

Method:-

1. Mix Pigeon peas, green peas, cilantro, mint, ginger, green chilli, dhania-jeera powder, asefotida, salt and lemon juice in blender to make it a puree.

2. Mix all the ingredients into the large bowl.

3. Knead the soft dough using little water. Keep aside for 1 hour.

4. Make lemon-sized balls from the dough.

5. Roll them with rolling pin.

6. Heat non stick skillet on medium-high heat.

7. Cook paratha on hot non-stick skillet.

8. Flip the thepla after one side is cooked a little bit, apply little oil on it.

9. Then flip to the other side and apply little more oil on that side, cook both sides until cooked.

Enjoy...

Tip: Use cooking spray to control the amount of oil which goes into it.

Microwave Tandoori Aloo

2009-05-25T17:31:00.001-07:00

Recently I was cooking potato in microwave and experienced that red potatoes are easy to cook this way than any other type of potato because of less starch content. One another very good quality about red potato is that they hold their shape very well after they are cooked. Being from South Gujarat, I grew up eating "Matla Undhiyu." Matla Undhiyu has host of ingredients, some of which are very hard to find here in US. So I thought of this recipe which will suffice my craving for Matla Undhiyu without some of the ingredients. This is very quick and easy recipe and can be served as snack in the afternoon or side dish for any meal.

Ingredients:-

7-8 Baby Red Potato
3-4 Garlic Cloves
1 Small Piece of Ginger
1/4 tsp Ajwain
1-1/2 tsp Red Chilli Powder
1 tsp Dhania-Jeera Powder
1 tsp Kasuri Methi
1 tsp Chat Masala
Pinch of Hing
3 tbsp Oil
2-3 tbsp Cilantro, chopped
Salt to taste

Method:-

1. Wash potatoes and let them dry.

2. Pierce the potatoes 2-3 times with fork.

3. Place bowl of water in the middle of the microwave.

4. Arrange all the potatoes around the bowl on the microwave plate. If you have microwave without glass plate, place the bowl of water in a microwave-safe serving plate and potatoes around it.

5. Cook the potatoes for 5-6 minutes or until they are soft and cooked.

6. Cut the potatoes into halves.

7. In the mean time, blend all the other ingredients into the smooth paste using little water or oil.

8. Heat oil in microwave-safe bowl for 30 seconds.

9. Mix paste into the oil and heat for 30-40 seconds.

10. Stir and add potatoes into the bowl and cook 2-3 minutes.

11. Mix one more time and serve hot with lemon wage.

Enjoy...

Pizza Bianca

2009-04-13T21:35:00.001-07:00

Pizza Bianca is thin crusted pizza dough with herb, sea salt, and cheese. It is usually served as an appetizer or a side dish. Italians loves pizza bianca with their sea-food stew. It's perfect with any kind of soup as well. This is semi-home made, since I bought the pizza-dough from store. It saves a lot of time for parties.

Ingredients:-

Pizza Dough, store bought
1 tbsp Extra Virgin Olive Oil
1 tsp Sea Salt
1 tsp Herbes de Provence
3 tbsp Parmesan Cheese, grated
3 tbsp Cheddar Cheese, grated

Method:-

1. Preheat oven on 450 degree F.

2. Roll out the dough on flat floured surface to thin crust.

3, Transfer dough to the cookie sheet. Pierce the dough all over with fork.

4. Apply olive oil, salt, and Herbs De Provence.

5. Sprinkle Parmesan and cheddar cheese on top of pizza.

6. Bake until it's golden.

7. Serve with your favorite soup.

Enjoy...

-- p.s.: Here are some of the soups that I tried with it.

Garbanzo and Zucchini Soup.

Bistro Style Tomato Soup

Navy Bean And Pasta Soup

Carrot Raita

2009-04-02T11:43:00.000-07:00

I love to try different side dishes. I love all kind of raitas, pickles, and salads, and this carrot raita is one of my favorite along with cucumber raita. This is my family's favorite too since my mom used to make it many times in the winter months. It tastes very well with most subjis, but according to me, It goes along perfectly with Kadhi-Rice and/or with Khaman.

This particular recipe has a perfect balance of sweet and sour. The sweetness of Carrot very nicely balances sourness from yogurt and tomato. The roasted chana/daliya gives it a wonderful smoky flavor.

Ingredients:-

3 Carrots, grated
1 Small Tomato, finally chopped
3 tbsp Daliya/Spit Roasted Chana
1/2 cup Yogurt
1/2 tsp Red Chilli Powder
1 Small Green Chilli, chopped
Cilantro, chopped
Salt to taste

Method:-

1. Roast daliya in pan until little golden brown. Keep aside and let it cool completely.

2. After cooling daliya, grind them coarse.

3. Mix all the ingredients in the bowl. Taste and adjust seasoning.

4. Serve with your favorite meal.

Enjoy...

Pulav Tadka

2009-03-18T23:32:00.000-07:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

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!!!

Baked Schezuan Spring Rolls

2009-03-07T23:15:00.000-08:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

Childeren's Day Event Round Up

2009-02-28T16:45:00.000-08:00

Its been three months since I asked to you guys to celebrate with me "The Childeren's Day Event." Thank you all for a good response to this event. I should have posted this round-up much earlier. I have gone on to explain reasons for not being regular blogger in past three months, so won't go in details again. Lets just say, there were some unavoidable personal circumstances.

Actually, I started this round-up on 14th Feb, and I think its only appropriate because of connection between 14th Feb and 14th Nov. wink, wink :) Without further ado, lets get to round-up as I received some mouth-watering recipes which made me feel like a kid again:

Chocolate Domino's by Shibani from Any One Can Cook

I am big fan of chocolate, so I loved this recipe but to top it off, there were M&Ms. It made the cake look very colorful.

Vella Payaru by Jayashree from My experiments with food send

Vella Payaru is a completely new recipe for me but its unique in its own way because of combination of black eyed beans and jaggery and I haven't heard jaggery being used with beans before. I'd love to try this some time.

Microwave Desi style mac and cheese by Cham from Spiceclub

Who doesn't love Mac & Cheese, kid or not?? To top it off, its a desi style and made in microwave, hassle free, just love it..

Eggless Chocolate Cherry Muffins by Priya from Priya's Easy N Tasty recipes

Looking at the photo makes me wonder, how fluffy the cake muffin turned out to be and its eggless, which is like 'sone pe suhaga'!! This serves the cliché "cherry on the cake" perfectly!!

Banana Almond Vegan Cookies by Priya from Priya's Easy N Tasty recipes

I am not a vegan myself and actually enjoy food made out of milk or milk products, but this vegan cookie makes me think, it must be nice to be vegan as well. Cookies look beautiful and tasty. This is also second tasty entry from Priya.

Paneer Roll by Purva From Purva's Daawat

Paneer Roll from Purva reminds me of Paneer Kati Kabab, a very popular item in Artesia, California's Gujju restaurants. I can see kids drooling over these paneer rolls after their playing time in the evening.

Creamy Strawberry and Apple Drizzle by Purva From Purva's Daawat

The second entry from Purva comes in a form of Creamy strawberry and apple drizzle, which looks very tasty and a perfect dish for kids of any age. A great sweet and sour combination.

Apple-Paneer Toasts by Chandni from Chai's Corner

I have to admit, I have never heard of Apple Paneer toast. Looks like a great Indian reply to the French Toast. Chandni, invite me to enjoy this with you!!!!

Til/Tal ni Chikki by Gopi fron Health N Taste

This is my favorite Utrayan (Kite-Flying Day) snack/sweet. Gopi, thanks for reminding me of all the terrace activities from that day. A sort of classic item for which kids wait for days preceeding Utrayan.

Sweet Sooji Matri/Cookies by Archana from Archy's Recipe Book

Once again a recipe for the cookies which makes me crave for a glass of milk to dip the cookie and enjoy. I am sure sooji makes this cookies extra crisp, just the way I like it. I am sure to try this.

Cranberry Bread with Pureed Fruit by Uma from Essence Of Andhra

I happened to love cranberries and fruits. The color of the bread makes it even more appealing. I am sure the taste is equally good.

Chocolate-Banana Delight by Uma from Essence Of Andhra

This is a great twist to a hearty, tasty chololate drink. It also very easy to make and not time consuming at all. I have made chocolate drinks before but never thought combining it with banana. Looks very good, Uma!

Pumpkin Cupcakes by Uma from Essence Of Andhra

This is the third colorful entry from Uma. The cupcakes look wonderful. I feel if the lady from the following ad followed your recipe, she would have got it right the first time without using Pam!!! :)

Eggless Chocolate Cake by by Ruchi

This is one more chocolate cake which is eggless, which is very healthy and a good choice for vegans. You also don't have to worry about cholesterol!!!A Great Entry!!!

Blackberry Smoothie by Divya From Dil Se

I love the combination of blackberry and dates in this smoothie. Lovely colour, easy to make, and I am sure tasty as well.

Fruit Cake by Divya From Dil Se

Second entry from Divya.This fruit cake looks delicious, and scrumptious. This is the must try recipe. I am practically your neighbor now, let's meet up sometime with this cake :))

Apple Fritters by Suma from Suma's Cuisine

Last but not the least, this apple fritters (bhajjis) look yummy. In Gujarat, they have this banana fritters but I have never heard or think of making fritters with apple and this looks equally tasty.

To sum it up, I have to admit these recipes are very creative. I had as much great time reading these as you guys must had making them. We now have wonderful and different collections of these great dishes that kids, small and big alike, would just love. I'll post the ones which I try later!! A good event for all. Thank you for participating!!!!!

Paneer Pasanda

2009-01-13T21:12:00.000-08:00

Hi All,

How are you guys doing ? I am doing good finally. Finally, We are all set at new place, finally....We had some friends over for holidays, we had a loads of fun, so I could not post new recipes or round up for the event (Yes!!! I haven't forgot about it!!!) To make things worse, setting up internet connection also took long time, like a month. But now, I am back. I know I missed all the action and great posts, will try to keep up with that in next few days.

This recipe was ready, so I thought this would be a good warm up before I post Children's Day round up. So Let's get straight to it.

Mughlai cuisine is famous for the combination of ground masalas and unique texture of food. This cuisine is home to rich dishes like, hundred kinds of Pulavs, Kormas, tonnes of Paneer dishes, variety of Naans, and add all tasty meats like chicken, mutton, lamb, fish etc., you get one great collection. The gravy is heavy most of the time because use of dry fruits, ghee, butter and heavy cream. These ingredients give them a silky smooth texture.

This is very common and popular subji, Paneer Pasanda. I tweked a little to make it healthy. I used evaporated milk instead of heavy cream and use rajma beans for valvery texture. One would really enjoy this with naan and/or with steaming-hot jeera rice.

Ingredients:-

1-1/2 Cup Paneer, cubed
1 Big Red Onion, finely chopped
2 Tomatoes, finely chopped
3 Garlic Cloves, chopped
1/2 tsp Ginger, grated
2 tbsp Cashew soak for 2-3 hours and make paste
1 tbsp Melon Seeds, soak for 2-3 hours and make paste
1-1/2 tsp Red Chili Powder
1 tsp Garam Masala
1 tbsp Dhania-Jeera Powder
1/4 tsp Turmeric
1 Cinnamon Stick
2 Dry Whole Red Chili
3 Green Cardamoms
3 Whole Cloves
2-3 bay Leaves
1 tsp Fennel Seeds
2 tbsp Ghee
3 tbsp Oil
1/4 cup Evaporated Milk
1/2 cup Rajma, canned and drained
1/2 tsp Kasuri Methi
Cilantro, chopped
Salt to taste

Method:-

1. Heat oil and ghee in deep vessel. Add cinnamon stick, whole red chili, cloves, cardamom, and bay leaves.

2. Roast them for 1-2 minutes and put on paper towel, leaving ghee and oil for cooking.

3. Add onion and garlic. Cook for 2-3 minutes. Add ginger, tomato, cashew paste, melon seeds paste, salt, fennel seeds, dhania-jeera powder, red chili powder, turmeric, and 3-4 tbsp water.

4. Mix well. Cover with lid and cook on medium-low heat for 5 minutes or until onions are tender.

5. Add rajma to the gravy and let it heat for 2 more minutes. Now turn down the flame and let it cool for 3-4 minutes.

6. In the mean time heat little oil in wok and cook paneer cubes until golden brown. Set them aside on paper towel.

7. Blend the gravy until smooth.

8. Add some water for gravy consistency.

9. Put gravy on low heat. Add dry masalas and paneer. Cook for 5-6 more minutes.

10. Add evaporated milk and kasuri methi. Mix well. Heat for 2-3 minutes.

11. Garnish with chopped cilantro. Serve hot.

Enjoy...

Celebrating Children's Day Event

2008-11-13T15:34:00.000-08:00

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 vegetarianmedley@gmail.com. I would really appreciate your participation for this event.

Thanks..

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.

Rulezzzzzzzzz…………………..

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 vegetarianmedley@gmail.com 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 google.com. Though, I merged them to make the logo.

Khoya Kalakand

2008-11-06T10:26:00.000-08:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

Pav - Bhaji and Award !!!

2008-10-08T21:10:00.000-07:00

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!!!!

Ingredients:-

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

Method:-

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.

Enjoy...

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 :))

Pan Prasad - Ambrosia

2008-10-07T00:03:00.000-07:00

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.

Ingredients:-

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

Method:-
1. Mix all ingredients in bow.

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

Enjoy...

Moriyo Khichdi

2008-09-29T17:38:00.000-07:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

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

Enjoy...

Tamarind Chana Masala

2008-09-24T11:04:00.000-07:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

Surti Lilva Nu Shak/ Surti Lilva Curry

2008-09-15T15:39:00.000-07:00

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.

Ingredients:-

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

Method:-
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.

Enjoy...

Paneer Coconut Laddu

2008-09-09T22:45:00.000-07:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

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 :))

Happy Belated Rakhi

2008-08-19T23:43:00.000-07:00

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.

Enjoy...

Black Bean Soup With Labna

2008-08-06T22:04:00.000-07:00

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.

Ingredients:-

-- 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

Method:-

-- 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.

Enjoy...

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

Handi Aloo Gobi Curry

2008-08-02T20:17:00.000-07:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

This is my entry to Curry Mela hosted by Srivalli

I am also sending Champakali

for this lovely event.

Enjoy...

Maggi Fritters

2008-07-31T09:21:00.000-07:00

"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.

Ingredients:-

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

Method:-

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.

Enjoy...

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

Irish Bread

2008-07-23T22:49:00.000-07:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

Toasted Garbanzo

2008-07-20T23:28:00.000-07:00

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!!!!!!

Ingredients:-

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

Method:-

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.

Enjoy...

Tips:

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.

Awards

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 blogger.com 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 :))

Hetal 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!!!

Lauki (Bottle Gourd) Bites

2008-07-14T23:38:00.001-07:00

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.

Ingredients:-

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

Method:-

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.

Enjoy...

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

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

Enjoy...

Champakali

2008-07-09T00:03:00.001-07:00

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.

Ingredients:-

-- 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

Method:-

-- 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.

Enjoy...

This is my entry to Curry Mela hosted by Srivalli

Garbanzo & Zucchini Soup

2008-07-03T00:00:00.001-07:00

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!!!!

Ingredients:-

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

Method:-

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.

Enjoy...

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

Paneer Tikka Pulav

2008-06-30T22:31:00.001-07:00

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.

Ingredients:-

-- 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

Method:-

-- 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.

Enjoy...

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.

Corn Chutney Chaat

2008-06-26T18:44:00.000-07:00

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.

Ingredients:-

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

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Method:-

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.

Enjoy...

Macaroni Masala

2008-06-21T22:02:00.000-07:00

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.

Ingredients:-

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

Method:-
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.

Enjoy...

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

Vegetable Paratha - Oil Free/Ghee Free

2008-06-15T01:14:00.000-07:00

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.

Ingredients:-

-- 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

Method:-

-- 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.

Enjoy...

Mini Paneer Chilli Paratha & Awards :))))

2008-06-12T00:51:00.001-07:00

Parathas are most important part of the Indian Cuisine. It's a flat bread, made with wheat flour, maida, and/or gram flour etc. Aloo paratha and Gobi paratha are the most famous of them all, not only in India but all over in the world. Paratha can be served as breakfast, lunch and dinner as well.

For the paratha filling, one can use any king a vegetables, spices, meats, and even fruits. I am not kidding, there is a shop in my home town which is famous for their fruit paratha.

Paneer Chilli is very famous Indo-Chinese dish, I love the spicyness of this dish. In this paratha, the filling has to be extra spicy, because flour will mellow down the spicyness little bit. Another thing to be careful and reason for these to be mini paratha is that when bell peppers are grated, they excrete some water, which in turn will make filling a little loose so smaller the paratha, it will be easier to keep it bound and rolled.

Ingredients:-
-- For Paratha Dough

2 cup Wheat flour
1-1/2 tbsp Yogurt
1 tbsp Schezuan Sauce
2 Garlic Clove, grated
1 tsp Oil
Mint Leaves, chopped
Salt to taste
Black Pepper to taste

-- For Paneer Chilli Filling

2 cups Paneer, grated
1 Red Bell Pepper, grated
1/2 cup Green Bell Pepper, grated
1/2 cup Scallion, finally chopped
1 tbsp Green Chilli, grated
1 tsp Red Pepper Flakes
1 tbsp Red Hot Chinese sauce
1/2 tsp Schezuan Pepper powder
3 Garlic Cloves, chopped
1/2 tsp Ginger, grated
2 tbsp Mint Leaves, chopped
1 tsp Brown Sugar
Soy Sauce to taste
Salt to taste
White Vinegar to taste

Method:-

-- For Dough

1. In bowl, mix all ingredients and knee semi-soft dough. Cover with damp cloth.

-- For Pneer Chilli Filling

1. Heat 1 tsp oil in pan. Add garlic, ginger, red bell pepper, green bell pepper, scallions, and green chilli. Sauté for 2-3 minutes on medium-low heat until excreted water from bell pepper is evaporated.

2. In bowl, mix paneer, sautéd ingredients, soy sauce, schezuan pepper powder, brown sugar, salt, red chilli sauce, red pepper flakes, mint, and white vinegar.

-- For Paratha
1. Knead the dough again for 2 minutes and make small lemon size balls.

2. Roll this dough ball in flour and roll them into thick small puries with rolling pin.

3. Place about 1 tsp of filling in the centre of puries. Cover and seal the ends and dusting flour on rolling pan, roll again.

4. In the mean time, heat a non-stick griddle at medium-high flame.

5. Dust off the excess flour and place Stuffed Paratha on griddle and cook both sides until it’s cooked. Use non-stick cooking spray.

6. Serve hot.

Enjoy...

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

I also send Italian Aloo Paratha. For this lovely event.

Enjoy...

I have received this 'Inspiration award ' from my dear friends Pravs, and Sailaja. I really appreciate this lovely award, I am blushing :))) Thanks a ton.
This 'Inspiration award ' started by Jamie of Flavor Pantry. Thank You so much Jamie for starting this lovely "Inspiration Award", like others Jamie also inspired by bloggers recipes, photos, and awesome posts.

This award is given to bloggers whose stories and recipes inspire us. Whether it’s to eat healthier, dive back into our past to conjure up something we ate as children, or just make the light bulbs in our brains go on with a new idea for a recipe."

As recipients of this award, please share with us what inspires you and then pass on the Inspiration Award to 4 other deserving bloggers. Please let them know what the award means and what to do with it.

I am inspired by:-

1. I am inspired by my mom who didn't even know how to make plain rotis when she got married, and in within a year, she was a awesome cook who knew many recipes from all over the world.

2. I am inspired by my dear hubby. He is very practical and always thinks logically. He enjoys each moment of life to the fullest, very calm person, always teaches and urges me how to be calm in any situation. Love ya.

3. I am inspired by Giada De Laurentiis. She had a chance to become an actress and she chose to become a chef and to become the one like her, best of the best, is very inspiring for me. If she wanted to become actress, it would have been easy from because of her family's film background but she chose harder path of becoming a chef and she did it very successfully.

4. I am inspired by all of you. When I see all these awesome blogs, I am inspired to make mine very good as well. Some of you have great recipes, some of you have great designs, some of you are very good writers, and some have wealth of knowledge and don't hesitate to share it. Yes my fellow bloggers, you guys inspire me a lot. Keep on blogging and inspiring....

I would like to pass this award to

Swati Raman Garg
Divya Vikram
Happy Cook
Ranji

Congratulations and Enjoy your award gals :))

I also received this awesome "Rocking Girl Blogger" from my dear friends Andhra Flavors and Sailaja. Thank you so much gals, I am excited and very happy :))

I love to pass this award to :-

Sireesha
Simply Aroma
Sugar craft

Congratulations gals, enjoy ur award :))

I am also tagged by dear Neha. I already did it so here it is MEME.

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

I am a proud member of Great Cook Community and Foodie BlogRoll

2008-06-10T19:40:00.000-07:00

Hi friends,

I recently came across this wonderful website Simple Daily Recipes. They also started a community called Great Cooks Community. I did go through some of the blogs from this community, and I am happy to agree that the name "Great Cooks Community" perfectly matches the contents and quality of the blogs.

I decided to become a member, and now I am also part of this community. Its a wonderful place to get to know about new blogs and fellow bloggers. Great place to learn new things, techniques and get feedback from highly knowledgable bloggers. I strongly recommend my friends and fellow bloggers to join this community. Hope to see you all here :))

As I promised Jill, the owner of Simple Daily Recipes, that I will be doing my part for the Foodie BlogRoll in promoting and linking back to the website. First of all, my appologies Jen, the owner of Foodie BlogRoll, that I didn't do this earlier. The only reason is I didn't know that I had to do something like that and I was very new to blogger world when I joined Foodie BlogRoll. As the saying goes, better late than never. Here it is, my tribute to Foodie blogroll.

Foodie blogroll is also a great community with some cool features. I love the feature that shows daily Most recent 10 blogs and random 10 blogs. This is the great way to get to know what is happenning in the world of blogging and be up to date with fellow bloggers updates. Also, I made some good friends, fellow bloggers, from this site. Again, I urge my fellow bloggers to be a part of this wonderful website, it will only help you, like it helped me. Check out my sidebar for the blogrolls.

Thanxxx.