Food Lovers

Methi Chole/Garbanzo with Fenugreek leaves

noreply@blogger.com (Vishali) — Wed, 20 May 2009 19:13:00 +0000

I made this dish using Garbanzo beans and methi/fenugreek leaves. Very delicious and easy to make which tastes good in combination with rotis. I usually make dal or chole like this recipe using methi leaves. How do you use methi leaves? Share it with me, so that I can try more wonderful new recipes from you all.

Serves 3-4
Cooking and Preparation Time 20-30 mins approx

Ingredients :

Garbanzo Beans/Chole Beans - 1.5 cups soak overnight in sufficient water and next day pressure cook until soft and intact not mashed
Fenugreek/Methi leaves - 1-1.5 cups plucked and cleaned properly
Onion - Red 1 medium very finely chopped
Green chillies - 2 vertically slit
Asafoetida- a pinch
Jeers/Cumin seeds - 1/2 tbsp
Turmeric powder - 1/4 tbsp
Chlli powder -1/2 tbsp
Chole powder - 1 tbsp Any brand( I used MDH)
Tomato - 1 medium chopped
Oil - 2-3 tbsp
Salt to taste
Ginger, Garlic - chopped - 1 tbsp combined
Water - 1 cup
Coriander and lemon wedges for garnishing

Method :

Presoak the beans one day before and next day pressure cook them with 3-4 or less whistles until they are soft but still intact in shape.
Heat oil in non stick pan, add asafoetida, jeera/cumin, onions, green chillies, turmeric powder and saute till onions change color.
Then add, ginger, garlic and saute. On low heat add chilli powder, chole powder and mix well.
Immediately add methi leaves and mix well. Then add chopped tomatoes and salt.
Cook covered until tomatoes are mushy. Then, add garbanzo beans and mix everything well.
Adjust salt, then add water and cook covered on low-med heat for 10-12 mins.
Serve hot with rotis and garnish with cilantro and lemon wedges.

Dondakaya or Tindora Pachadi

noreply@blogger.com (Vishali) — Wed, 13 May 2009 17:13:00 +0000

Today, I am posting this chutney or pachadi which is a simple yet delicious one using Dondakaya or Tindoras. Those of you who dont like Tindora will be surprised when they taste this chutney, because you wont be able to make out with what vegetable it is made of :D. So, let me start with the recipe then.

Serves 2-3
Cooking and Preparation Time 15-20 mins

Ingredients :

Tindora/Dondakalu - 1/4 lb approx washed properly and each slit vertically into 4 pieces roughly and sprinkle with little salt and keep aside
Tomato - 1 small or 1/2 from big one
Green chillies - as your spice level, I used 2
Coriander seeds - 1/2 tbsp
Urad Dal - 1/2 tbsp
Garlic flake - 1/2
Salt to taste
For tempuring : Urad Dal, Mustard seeds, Dry red chillies, crushed garlic flake(1/2) Oil, few curry leaves
Oil 1-2 tbsp

Method :

In a non stick pan, heat oil, add the cut tindora, green chillies, tomato, garlic and cook covered until the tindora is 3/4 cooked and you can cut it with a spoon.
Now keep it aside for cooling in a plate.
Add a small quantity of oil in the same non stick pan, heat urad dal and corainder seeds until reddish brown and remove them into a grinder chutney jar without the oil.
Grind them once, then add the cooled mixture of tindoras and grind together again. Remove the paste into a bowl.
Do tempuring and add salt according to your taste. When you add the crushed garlic flake into the tempuring you will get a nice aroma.
Serve with dosas, idlies or even dal and rice. You will love for sure.

Alu Paratha

noreply@blogger.com (Vishali) — Thu, 07 May 2009 17:09:00 +0000

Its has been few days that I posted something :) and thought this would be a nice recipe to start with. Alu Paratha, I guess needs no introduction. Potatoes itself are loved and liked by many inspite of them being not so healthy. We can indulge in them once in while right :D. So, for new comers out there dont think its very tough to make rotis leave alone Alu Parathas which are stuffed version of rotis with Alu/Potatoes. The recipe here is not the only way Alu Parathas are made. One can mix and match with whatever spices you like.

Always remember, try and try. Practise will make you better and someday definetly perfect. When I started learning how to make rotis they were like many country maps :) instead of being a circle. So, I never let it ruin my passion for cooking and kept on doing them until I am here today. Let me not give a lecture before you run away and get started with the recipe :).

Serves - 2-4
Cooking and Preparation Time - 30 mins approx

Ingredients :

Chapati Dough/Wheat Flour - 1.5 cup kneaded with enough water, salt, 1 tbsp and kept aside covered with a cloth
Potatoes - 2 very large or 3 medium boiled with skin on and drain the water and mash the potatoes with no water in it
Coriander - 1/2 cup finely chopped
Green Chillies - 1-2 finely chopped (optional)
Chilli powder - 1/4 tbsp
Chat Masala - 1/4-1/2 tbsp
Cumin and Coriander powder - 1/2 tbsp together or Garam masala any combination
Oil
Lime juice - 2 tbsp optional but I added
Salt to taste

Method :

In a bowl place the mashed potatoes, add all the ingredients below Potatoes except oil.
Mix together the potatoes so that all the spices are blended into it nicely.
Make small golf sized balls out of the mixture and place them a plate.
Now using the dough we made out of wheat flour and roll a roti of small size and place the potato mixture or stuffing ball in the centre of it.
Close all the ends and seal it. If necessary remove the excess dough.
Put some flour onto it and start rolling it slowly into a thin stuffed roti.
Heat tava/non stick pan, put the rolled out roti on it and when you notice that its getting puffed up change the direction and add oil on it. Repeat the same for the other side until you fry it to get a nice roti.
Serve hot for breakfast, lunch or even dinner along with any pickle or even raita or plain yogurt.

Mouthwatering BBB Asha's magic recipe

noreply@blogger.com (Vishali) — Thu, 30 Apr 2009 15:45:00 +0000

What should I say about Asha's recipe of BBB or Bise Bele Bath. This is the second time I had made it in these 15-20 days ;). Vegetables like beans, carrots and peas are boiled and then cooked in a dal mixture along with tomatoes and the aromatic BB spice powder. mmmmhhhhh my mouth is watering writing it too :). Believe me, the house is filled with such a nice aroma when you are making it, you will wish to have it at the same moment.

Whenever I voice chat with my parents I show them the recipes I make for their dear son-in-law :). Today morning I showed them some snaps along with this BBB too. My father asked me what is it, is it Biryani ? ;) I said hmmmm no and started giving hints saying that its a recipe I learnt from my friend Asha. It is a comfort food, a wholesome meal in itself a favorite one from Bangalore- Mysore area of Karnataka state in India.

After just telling him the name of the state you know he guessed it loudly - it is Bise Bele Bath is'nt it ? :D. I told yes Nana(that is wt I call him ;)) it is, how do you know about it? He said Oh! I very well know about it it tastes so good as I had a chance to taste it when one of my colleagues shared his lunch:).

It is just like our sambhar rice but with a different masala that is BB masala. I couldn't take any snaps the first time I made it because these days we are spending our time visiting parks and having lunch there nicely packed from home on one day of the weekends. So, I packed everything in a hurry and couldn't take a snap.

I thank Asha, for sharing this wonderful recipe with us.

Serves 5-8
Cooking and Preparation Time - 1 hr - 1.30 hr approx

Ingredients :

For making the Bise Bele powder (these quantities mentioned will make around 1 cup of the powder which can be stored and used for future. Use as much powder as you need to make the Bise Bele Bath)
Dry Roast all the below ingredients until reddish brown and grind into a powder with 1/2 tbsp turmeric powder

Coriander seeds - 8 tbsp
Dry Red chillies- 4
Pepper corns-1 tbsp
Fenugreek seeds-1 tbsp
Chana Dal-2 tbsp
Cloves-8
Cumin seeds-1 tbsp
Mustard seeds- 1 tbsp
Cinnamon/Patta/Dalchini - 1 inch
Poppy seeds-2 tbsp
Curry leaves-10
Dry coconut-3 tbsp

For Gravy Preparation you will need

Onions - 2 sliced
Tomatoes - 2 big
Green beans, Carrots and Peas - 3 cups or according to your wish adjust it (cooked separately, I microwaved them for few mins. You can do whichever way possible to you)
Ghee - 2 tbsp
Cashews, Peanuts - 2 tbsp each or more
Toor Dal - 1 cup cooked ( I didnt have it so used Masoor Dal for the second time I made it, taste was same)
Red Chillies - 2
Mustard seeds - 1tbsp
Few curry leaves
Tamarind juice
Jaggery - 1 tbsp
Salt to taste

Also, cook Basmati/Sona masoori rice 2 cups and keep aside separately.

Method :

In a deep pan heat ghee, then add cahews, peanuts, mustard, dry red chillies, curry leaves, sliced onions and saute until they are brown. Now add, tomatoes, salt and fry they are half cooked(not mushy).
Then add Tuar dal, tamarind juice, jaggery, cooked veggies, powder that we made and 10 cups of water.
Boil until it is reduced to atleast half its amount until oil specks on top. Add more water to make the consistency thin if you want. Keep it in fridge overnight. Next day boil it again.
Add the cooked rice and mix with the gravy. Cook on low heat until its thick.
Garnish with coriander and serve hot with raita or by itself.

Note :
Cut the amount to half since it serves 8 people. Also, instead of using the gravy the other day I used it the same day itself keeping some in the fridge for next days use.

The recipe is an exact copy from Asha's blog except the dal. I used Masoor instead of Tuar. I also tried it with Tuar the first time I had made it. Both tasted the same with slight difference. So, you can use whichever you feel like :).

If you observe, Asha's blog's header banner has BBB snap ....;). Enjoy!

Instant Rava Idli and Palli Chutney

noreply@blogger.com (Vishali) — Wed, 29 Apr 2009 15:55:00 +0000

This is my first attempt in making Rava Idlies and I must say I am really impressed the way they turned out and tasted. I feel they are far more easier than the ordinary ones. I should really try to add new things each time to make it even more interesting :). So here is the recipe...

Serves 2-3
Cooking and Preparation Time 15 mins approx

Ingredients :

Sooji/Rava - 2 cups
Yogurt - 1 cup beaten
Baking soda - 1/4 tbsp
Water
Few Curry leaves
Mustard, Jeera, Urad Dal for tempuring
Oil - 2 tbsp
Salt to taste

Method :

In a non stick pan fry the rava with 1 tbsp oil slightly for 3-5 mins without burning and let it cool.
In a bowl add the rava, beaten curd, baking soda and water. Mix together without forming lumps. The consistency should be medium little thicker than pouring consistency. Let the batter rest for 15 mins.
In a small pan do the tempuring by adding the remaining 1 tbsp aoil and urad dal, mustard, jeera seeds along with the curry leaves and fry till they are brown.
Now add this to the batter and mix well. Also, add salt.
Preheat the Idli Plates container with water few mins before placing the idli plates in them.
Grease the idli plates with Pam or any oil and pour the batter into the plates accordingly.
Now place the plates in the container and heat 10 mins on medium heat.
Remove them with a knife or spoon by immersing it in water each time you remove an idli.(will make it easier which is optional and you can remove normally as you do too)
Serve hot with your favorite chutney.

You can check my peanut chutney recipe here.

Chicken Kofta Curry and Mango Lassi

noreply@blogger.com (Vishali) — Tue, 28 Apr 2009 13:30:00 +0000

Few days back I tried this kofta curry with minced chicken instead of using mutton as we always do. It was our sunday lunch with some mango lassi. So, lets get started with the recipe now.

Serves 4-5
Cooking and Preparation Time - 30-45 mins

Ingredients :

For Kofthas :

Minced Chicken - 1 pack (as available in stores)
Turmeric powder - 1/4 tbsp
Coriander - 1/4 cup or more
Garam masala - 1/2 tbsp
Ginger Garlic paste - 1/2 tbsp
Lemon juice - 2 tbsp
Salt to taste
Oil for shallow or deep frying
Oil for cooking - 3 tbsp

For the Gravy :

Onions - 2 sliced roughly
Green chillies - 1-2
Chilli powder
Turmeric powder - 1/4 tbsp
Ginger garlic paste - 1/4 tbsp
Poppy seeds - 2 tbsp
Dry coconut - 1/4 piece

Method :

Dry fry poppy seeds, dry coconut and make a powder. Also, fry sliced onions separately in 1 tbsp oil along with turmeric powder, ginger garlic paste, green chillies, chilli powder and add to the dry powder in the same mixie jar. Then grind all together to make a paste which we be the gravy.
Now in a bowl mix everything mentioned for making kofthas except oil.
Make small balls and keep them aside on a plate.
Deep fry/shallow fry them removing them on a tissue paper to drain excess oil.
Now in deep pan, fry the paste we made in a tbsp of oil for the raw smell to away. Then, to it add these kofthas and cook covered on low-medium heat for 20-25 mins.
Garnish with coriander and serve hot with rice or rotis.

Ingredients :

Mango - 1 skin peeled and sliced roughly
Sugar - 1/4 cup
Elaichi/Cardamom - 1-2
Yogurt - 1/2 cup
Milk - 1/4-1/2 cup
Crushed ice

Method :

In a blender, first blend mango slices and sugar together.
Then add all the other ingredients and blend nicely.
Serve chilled.

Stir Fry Thai Rice Noodles

noreply@blogger.com (Vishali) — Fri, 24 Apr 2009 12:18:00 +0000

This is the first time I have made Thai food at home. We completely enjoyed having it and will plan to make it very often from now on. I used Thai curry paste, Stir Fry Thai Rice noodles and combined it with some stir fry veggies to go with them. Believe me, the curry paste tastes just like our Indian pickle though the ingredients are different ;). So, here is the recipe. Many Thai Stir Fry sauces are also available in the grocery stores which can be used too.

Serves 2
Cooking and Preparation Time - 15-20 mins

Ingredients :

Stir Fry Thai noodles - 1 pouch
Stir Fry Vegetables - 1-1.5 cups Frozen any brand
Thai Red Curry Paste - 2-3 tbsp
Oil - 1-2 tbsp
Salt to taste

Method :

Microwave the packaged stir fried noodles for 1-2 mins and keep aside.
Heat oil in a non stick pan, add stir fry veggies and fry for a min.
Sprinkle salt, then add the curry paste.
Add, Stir Fry noodles and mix together well so that curr paste sticks together.
Heat on low -med heat for 5 mins and serve.

This recipe is on its way to Vegan Thai Event hosted by Priya of Akshayapataram and Vaishali of Earth Vegan.

Have a nice and sunny weekend everyone!

Strawberry Smoothie/Lassi and an award

noreply@blogger.com (Vishali) — Thu, 23 Apr 2009 12:10:00 +0000

Ever since I tried making Lassi or Smoothie using strawberries, mangoes or any other fruits at home, I am hooked to them :D. I never thought they were so easy to make yet healthy too. We have many different varieties out there out of which I consider this one a very simple and easy one for starters like me who want to learn how to make them.

Serves 2
Preparation Time 5 mins or less

Ingredients :

Strawberries - 1 cup or 7-8 frozen thawed or fresh ones ( I prefer fresh and use for this one too)
Milk - very little 1/4 cup
Yougurt - 1/2 cup
Sugar - 4-5 tbsp or more if you prefer
Crushed Ice as you prefer

Place the strawberries with sugar in a blender and mix it well.
Add yogurt, milk, crushed ice and blend once again.
Strawberry lassi or smoothie is ready. Phew isn't that a very big recipe :D. There is hardly any ;).

This entry is on its way to Refreshing Drinks- RD ( Research and development for summer hosted by AnuSriRam.

And, now for the award. Madhu and Trupti my dear blogger friends have passed me this award. I feel very happy and on top of the world. I thank both of them for thinking of me. Also, thank all of my blogger friends for their love and support.

Award is kind of new to me so, if I am wrong somewhere please forgive me. I pass this award to all my blogger friends and wish could do more justice if the number was infinite :). Kindly accept this award my dear friends. Just because I miss or did not mention anyone's name in the list dont think you are not award worthy. This is for all of you. So,enjoy!

Now for the rules:

1) Add the logo of the award to your blog.
2) Add a link to the person who awarded it to you.
3) Nominate at least 7 other blogs (Only if you like).
4) Add links to those blogs on your blog.
5) Leave a message for your nominees on their blog

Asha : If at all there is anything beyond an award I would like to present it to her making an exception. She is one energetic woman who not only cooks delicious recipes, entertains us with her chit chat we all love to hear, cheers up everyone, inspiring us leaving her lovely comments, giving us her never ending love. My hats off to this super woman.

Usha(Veg Inspirations), Mangala Bhat (Recipe 24/7), Super Chef (Mirch Masala), Varsha (Will ' O the Wisp), Anu SriRam (Chandrabaga), Mahima's Kitchen, Priya's Sourashtrian Kitchen, Varunavi (My Kitchen's Aroma), Srivalli , Sia, VineelaSiva, Vibaas, Uma, Malar, Priya of Akshyapatram, Pooja, Priya of Srikar's Kitchen, Prathibha, Ranjani, Shama,Ramya Vijaykumar, Kitchen Flavors, Aquadaze, Sharmilee,Meeso, Deesha, Le @HC and so on.

Okay girls, I am short of names but this is for everyone :). Congrats all of you in advance. :) Enjoy!

Cucumber Chaaru with Fried Salmon

noreply@blogger.com (Vishali) — Wed, 22 Apr 2009 12:10:00 +0000

One of the most favored foods of S is fish. I am allergic to Shrimp so, it is out of question to try it but, fish I used to have it in India that too the non smelly ones very occassionally. After coming to US, never tasted it except once or twice due the smell. I would appreciate your tips or tricks on how to remove the fish smell or to buy one that does'nt smell :D. This is a simple fried version of salmon fillets. We normally use frozen ones available in Costco.

I normally buy cucumbers from the Indian grocery for making salads or using them in raitas, but from few months I have been buying English cucumbers from Costco. Unlike the ones at Indian groceries they are seedless so, grating and cutting them is so so easy. Most of all they stay for almost 3 weeks. They are big and come as a set of 3. Why am I telling all this to you :)? because, I made Chaaru with these cucumbers and it was so tasty.

Fish Fry

Serves -1
Cooking and Preparation Time - 15-20 mins

Ingredients :

Salmon Fillet - 1 (Atlantic Salmon Frozen Type) thawed
Lemon Juice - 2 tbsp
Salt to taste
Chilli powder - 1/4 -1/2tbsp
Coriander powder - 1/4 tbsp
Cumin powder - 1/4 tbsp
Pepper powder - 1/4 tbsp
Oil - 2-3 or more tbsp
Few Curry leaves

Method :

Rub the lemon juice on the fillet and keep aside.
In a small bowl, mix together all the spices along with 1/2 tbsp oil keeping the rest for frying. You will have a spice paste.
Now rub this paste nicely on the fillet and refrigerate it for 30 mins.
In a non stcik pan, heat the remaining oil add curry leaves and then the marinated fillet.
Fry it on low-medium heat turning sides slowly and cook covered until fish gets cooked.
Serve hot along with rice and dal.

Cucumber Chaaru

Serves 3-4
Cooking and Preparation Time- 30 mins

Ingredients :

Cucumber -1 cup or more Any type (but I used english ones) skin peeled and diced
Toor Dal - 1/2 cup pressure cooked with 2-3 whistles along with turmeric pwder(1/4 tbsp), a drop of oil and salt (very small qty)
Tamarind juice - 1 cup dilute not very tangy
Onion - 1 small sliced
Green chillies - 2 slit vertically
Few curry leaves
Mustard + Cumin seeds - 1/2 tbsp pr more
Chilli powder - 1/2 tbsp increase or decrease according to your spice levels
Oil - 2 tbsp
Salt to taste
Coriander - 1/4 cup finely chopped

Method :

Mash the cooked dal and keep aside.
Heat oil in a deep pan add, cumin, mustard, sliced onions, green chillies, curry leaves and fry until the onions are fried.
Then add, cucumbers and salt.
Cook covered for 5 mins on medium heat till you notice that they are cooked or 3/4 cooked.
Then add chilli powder, coriander chopped and saute well.
Now add tamarind water and mix well.
Then add, mashed dal and add water if necessary to dilute it if its thick.
Now let it come to a boil and reduce heat to low and cook for 5 more mins.
Cucumber Chaaru is ready to be served along with rice and your favorite curry.

Pesarattu Palli Chutney / Moong Sprouts Dosa Peanut Chutney

noreply@blogger.com (Vishali) — Mon, 20 Apr 2009 16:03:00 +0000

Pesarattu, a south indian breakfast or tiffin is made with Moong Sprouts and tastes like heaven when had in combination with ginger chutney or which we call it as allam tokku :D. I made peanut or palli chutney and it was good too. S loves Pesarattu a lot which makes me remember my neice Jahnavi who likes it too ;). For garnishing it, one can use grated ginger, cumin seeds, finely chopped onions which are all the ones I have seen so far :). If you know something else you can add it too :D. Green chillies are S's enemies :) and he freaks out if he sees them any where in the food. So, I grind them along with the sprouts to avoid that ;).

Serves 3-4
Cooking and Preparation Time 20 mins or more approx to make around 4-5 dosas (may vary from person to person)

Ingredients :

Moong Sprouts - 2 cups
Rice - Any type - 1/4 cup
Ginger - 1 inch (skin peeled)
Green Chillies - 2 medium increase or decrease according to your spice levels
For garnishing - finely chopped onions, cumin seeds, grated ginger, green chillies finely chopped
Salt to taste
Oil for drizziling around the dosas

Method :

Soak Moong Sprouts and Rice together after washing them until you see clear water for 8-10 hrs before grinding into a paste along with green chillies and ginger piece. I usually soak it in the morning at 8 a.m and grind it the evening at 6 p.m. One can soak it one day before too. (No diiference of taste will be there.) Add salt to the batter after grinding it into a paste.
Heat a non stick pan preferably and pour spoonfuls of batter on it and spread it in circular motion.
Scrape of any excess thick batter and add oil on the sides.
Now toppings can be added.
Let it heat for few mins till you notice that it is turning color and remove it from heat.
Serve hot with your favorite chutney.

You can find the recipe to make Peanut/Palli Chutney in my Tiffins/Breakfast (Dosa) section.

Blogging for my Friend - Murukku and Gulab Jamuns....mmhh crunchy and yummy :)

noreply@blogger.com (Vishali) — Thu, 16 Apr 2009 17:04:00 +0000

When I asked my friend Swapna do you want me post anything for you and have any snaps, she was very excited :). So, these are Swapna's recipes and I feel happy to post them on my blog. Since she is busy with her kid I am glad to share her recipes with all of you. I hope you all will like them. Any non bloggers who wish to post their recipes can send them to my email id vishkamenani@gmail.com. I would be glad to share them on my blog.

For Murukkulu

Ingredients :

Rice flour - 2 cups
Gram flour -1/2 cup
Sesame seeds - 1-2 tbsp
Butter melted - 1/4 stick
Chilli powder - 1-2 tbsp or more
Salt to taste
Water enough to make the dough
Oil for deep frying

Muruku maker for making murukkus

Method :

In a bowl mix together everything except oil meant for deep frying. You should make the dough thick and not loose or thin consistency.
Now heat oil in a deep frying pam, place a golf sized ball in the murruku maker (choosing the plate of whichever deisgn you want) and press it in hot oil.
Fry the murkus until they are slightly reddish and remove them onto a tissue draining excess oil.
Store in air tight containers and serve as snacks.

For Gulab Jamuns

Ingredients :

Gulab Jamun Mix - 1 pack MTR Brand (you can use any store brought)
Baking soda - a pinch
Water/Milk - 1/4 cup or until the dough is consistent enough to make firm balls
Oil for Deep Frying
Sugar Syrup ( Made from 1/2 litre water and 500 grams sugar)

Method :

In a bowl, add one pack of the Gulab Jamun mix and add baking soda along with milk/water and make a firm dough consistent enough to make small balls. Mix carefully to avoid lumps.
Then the keep the dough aside and prepare sugar syrup.
In a deep pan, add water(1/2 ltr) with sugar(500 gms) and boil it on medium heat until it reduces to half the amount.
Then in another deep pan, heat oil and dee fry small balls made out of the dough we made and remove them onto a tissue paper to drain excess oil. Repeat with the remaning dough.
Let them cool and then put them slowly inside the sugar syrup made. After sometime you can see that the gulab jamuns absorb the surup.
Then serve them cold or as it is.

Vishu's Tip :

For soft and smooth Gulab Jamuns use milk rather than water to prepare the dough.
For Murukkulu to have that crunchy yet melt in mouth taste add butter.

Strawberry Cake for Birthday

noreply@blogger.com (Vishali) — Tue, 14 Apr 2009 16:00:00 +0000

I made this cake for S's birthday last week. Don't get astonished by thinking why the cake is in triangular shape bcoz I can explain it ;). Due to my impatience I tried to invert the cake before it was totally cool :D. Yeah, you heard me right. What to do, I never baked cakes so much, this is just my second one. But have learnt a lesson not to invert it before its completely cool :). Whatever it might be but we enjoyed having the cake, S liked it very much and we also got a chance to taste the plain one and the cream one too ;). Okay, let me tell you about how I made it. Many of my blogger friends are experts in making cakes and breads and I admire them a lot. So, the step by step images I am putting here may be useful for newbies like me.

Serves - 4-5 or more
Cooking and Preparation Time - 45 mins or more

Ingredients :

Ducan Hines Cake Mix - 1 Strawberry Supreme
(Just follow the instructions on it and make the cake)
Eggs - 3
Oil - 1/3 cup
Cake Pan - 8 inch

For Frosting

Vanilla Instant Pudding - 1 mixed with 1 cup milk and kept aside
Frozen Whipped Cream - 1cup (I used 1/2 cup only)
Strawberries for toppings - 2-3 (optional)
Frozen Strawberries blended and made into a thick juice - 4-5 or more ( I used fresh strawberries)

Method :

Preheat the oven for 350 C and start preparing the cake mix following the instruction on the box. As it says in a bowl first mix the cake mix powder along with oil and eggs using a whipper.
Grease the sides of a baking pan (I used 8 inch almost sqaure one) and pour the cake mix paste and place it in the oven baking it for 36-40 mins until its done.
Check with a tooth pick if its done or not. When the tooth pick comes out clean then the cake is done.
Remove the pan outside and let it cool for sometime before attempting to invert it.
After its cool, place a plate or cooling rack on the cake pna and invert it so that the cake falls on it perfectly.
Then, with a spoon cut 1 inch apart on the cake. Pour the strawberry juice we made so that it nicely absrorbs till the bottom.
Then, take the mixture(frosting) we made out of whipped cream and pudding and apply nicely on the cake evenly.
Lastly top it sliced strawberries if like.
Refrigerate it for atleast 4 hrs before serving.

My 50th Post and some sweet hojaye with - Rasmalai !

noreply@blogger.com (Vishali) — Fri, 10 Apr 2009 14:05:00 +0000

Blogging for me has now become an addiction of sort. My husband says you are making me fat ;) trying new recipes from all the wonderful blogs out there. One thing I have learnt from my blogger friends is not only do they share their recipes with so much care and dedication, they also inspire, impart knowledge, unite all of us under this platform. I appreciate and thank each and everyone for taking their time to visit my blog and comment on the recipes.

So, atlast I have reached the 50th post in Food Lovers and am so excited about it. Here's Rasmalai to sweeten your tongue on this occassion :D. I was planning to make this for S's birthday this week, but didnt want any disasters on that day as this is the first time I am trying this recipe. I thank Vineela for sharing this recipe with us. Rasmalai came out very nicely and I am glad S liked it a lot. Hope you all will too :).

Serves 2
Cooking and Preparation Time 30-45 mins

Ingredients :

For Milk Syrup

Milk - 2 cups ( I used 2% fat )
Sugar - 4 -5 tbsp approx or more as you prefer

For Making the Rasgulle

Milk - 2 cups
Lemon juice - 2 tbsp
Muslin cloth
Dry cloth

For making the Sugar Syrup in which the Rasgulle should be boiled

Sugar 1/2 cup approx
Water 3/4 cup
Cardamom powder - 1/2 tbsp or 2-3 crushed

For Garnishing

Pistachios and Almonds - 1/2 cup chopped
Saffron Strands - 4-5 (optional)

Imp Note : There is a recall on Pistachios due to the fear of Salmonella outbreak right now. So, you may want to check about it and buy before doing this recipe. I had Pistachios which I purchased very earlier.

Method for making Cream with the milk :

Heat milk in a container and keep stirring it until it is reduced to 1/4 of its amount. Once the milk starts to boil add the sugar and keep stirring it occassionally on low heat to make it like a thick consistency. Then keep it aside for cooling.

Method for making the Paneer with which we will make Rasgullas :

Heat milk in a separate container and bring it to a boil. Immediately add lemon juice while keep stirring and remove from heat else the milk curdles.
Now pour this mixture into a muslin cloth and run it under cold water for one min. Then, tightly bind the cloth removing all the excess water.
Again, put the mixture into another cloth and make it complete dry. If wet you may not be able to make them as they dont hold together. So, make sure its completely dry.
Then, you can see nice white dough like thing. Knead it nicely. Make small and round circles with the dough and press slightly as you do for chapati dough cirlces before rolling them.
After preparing all of them then keep them aside to start preparing the sugar syrup.

Method for making Sugar Syrup :

Add all the ingredients mentioned and bring it to a boil. Then add the dumplings or small pressed circles into it slowly and let the syrup boil covering it for few mins. You will notice that circles or dumplings will double their size.

For the last step :

Then remove them slowly out of the sugar syrup and add them (onl the dumplings) to the milk cream we prepared.
Add some of the the chopped pistachios, alomonds and saffron strands.
Refrigerate it for 2-3 hours before serving.
Garnish with chopped pistachios and almonds before serving.

Have a wonderful weekend all of you ;) !

Tri Color Pulav, Sukhi Gobi and OCC Raita

noreply@blogger.com (Vishali) — Wed, 08 Apr 2009 04:04:00 +0000

This easy to make Pulav consists of Carrots, Green Peas and Corn. So, the name Tri Color Pulav. Use fresh or frozen ones whichever you have and delicious Pulav can be made in just 30 mins. Along with it is Sukhi Gobi dry version of Cauliflower and OCC Raita is Onions Cucucumber and Carrots Raita ;). So heres the recipes.

Tri Color Pulav

Serves - 2-3
Cooking and Preparation Time - 20-30 mins

Ingredients :

Basmati Rice - 1.5 cups cooked
Carrot - 1 diced into cubes
Corn - 1/2 cup or more if you like ( I used frozen corn)
Green Peas - 1/2 cup or more if you like (I used petite peas frozen ones)
Onion - 1 medium-big sliced
Coriander- 1/4 cup chopped
Shahi Jeera or Cumin Seeds - 1/4 tbsp
Bay Leaf - 1
Cloves - 3-4
Cinanamom - 1/2 inch
Cardamom - 2
Salt to taste
Oil - 1-2 tbsp

Method :

Heat oil in a non stick pan, add cumin or shahi jeera, cinanamom, cloves, cardamom, bay leaf, sliced onions and fry till onions become slighlty reddish.
Then add carrots, peas, corn and salt.
Saute them well and cook covered for few mins until the raw smell of the veggies go away.
Then add the cooked basmati rice and mix well.
Add salt if necessary and cook on very low heat for 5-7 mins and the Pulav will be done.
Serve hot with any curry, dal or even raita.

Sukhi Gobi :

Serves -2
Cooking and Preparation Time - 15-20 mins

Ingredients :

Cauliflower or Gobi florets - 1/4
Onion - 1/2 chopped finely
Coriander - 1/4 cup
Chilli powder - 1/4 tbsp
Garam Masala - 1/4 tbsp
Coriander powder-1/4 tbsp
Turmeric powder - 1/4 tbsp
Cumin seeds - 1/4 tbsp
Oil - 2 tbsp
Salt to taste

Method :

Heat oil in a non stick pan, add cumin, chopped onions, turmeric powder and saute until onions gets fried.
Reduce the heat and add chilli powder, coriander powder, garam masala and then add the cauliflower florets.
Add salt and saute well.
Cook covered and keep mixing it for evry few mins.
When all the water gets evaporated and you can see the Gobi is cooked the curry is ready.
Serve hot with rotis, rice or even bread.

Onion Cucumber Carrot Raita

Serves 2-3
Preparation Time - 15 mins or less

Ingredients :

Yogurt - 1-2 cups
Grated Carrots, Cucumbers - 1/2 cup or more if you like ( I used carrot(1) and cucumber (1/4))
Red Onion - 1/2 very finely chopped
Coriander finely chopped - 1 tbsp
Salt and Sugar - 1/2 tbsp

Method :

In a bowl beat the curd nicely and add all the other ingredients and mix well.
Serve cold or normal with rice of your choice.

Dal Roti

noreply@blogger.com (Vishali) — Mon, 06 Apr 2009 04:55:00 +0000

I remember having this dal almost everyday for dinner with rotis which my mother made, back home in India. Both me and my father were the only ones who used to have it more than anyone else at home :). She used to add All Spice/Tailed Pepper/Kawab Chini to it which gave it a nice aroma and flavor.
It is a simple recipe, very easy to make when you have no time for making curries or want to have something different. I have altered my mother's recipe a bit by adding chana dal masala to it.

Serves 2-3 people
Cooking Time 20-30 mins

Ingredients :

Toor Dal/Kandhi Pappu - 1 cup
All Spice/Tailed Pepper/Kawab chini (optional) only if you like - 5-10
Onion sliced - 1
Tomato chopped - 1
Green chillies slit - 2-3
Coriander chopped - 1/2-1 cup
Chilli powder - 1 tbsp or less (according to your spice level)
Turmeric powder- 1/2 tbsp
Any Chana Dal Masala - 1 tbsp (I used MDH brand, using masala is optional)
Oil - 2-3 tbspSalt to taste
Ginger Garlic paste - 1/4-1/2 tbsp

Method :

Pressure cook the Toor Dal with 2 1/2 cups of water with 3-4 whistles. Do not smash the dal after it is cooked and just keep it aside for cooling.
Now take a saute pan, heat oil then add tailed peppers, onions, chillies and turmeric powder and saute till onions get fried.After which add ginger garlic paste, chopped coriander and mix.
Then, add chilli powder, dal masala, salt and chopped tomatoes to it mix well.Wait for tomatoes to cook roughly (not till they become complete paste) and then add the previously cooked dal to it and saute till everything is completely mixed.Add little water like 1/4 cup and let it cook on medium to low heat for 10 mins and the dal is ready.
Garnish with sliced onions and lemon juice.
Serve hot with rotis or plain rice.

Cabbage Stir Fry Curry

noreply@blogger.com (Vishali) — Wed, 01 Apr 2009 16:08:00 +0000

A simple yet tasty curry which is good to eat with rice and rotis. I like this curry when made with green peas and coconut powder but, this one is a simple stir fry with only the coconut powder :). You can also add grated carrots to it, just mix and match with whichever ingredients mentioned above. Good for people who are new to cooking without any extra details to remember ;).

Serves 2
Cooking and Preparation Time 15-20 mins

Ingredients :

1/4 Cabbage - cut into very small pieces
Onion - 1/4 cup chopped finely
Ginger - 1/2 inch chopped
Coriander - 1/4 cup chopped
Few curry leaves
Cumin, Mustard seeds - 1/4 tbsp
Urad Dal - 1/2 tbsp
Oil - 2-3 tbsp
Green peas - 1/4 cup (I did not add, you can add)
Dry Coconut powder- 1 tbsp
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Salt to taste
Green Chillies - 1 (optional, I did not add)

Method :

Heat oil in a non stick pan, add urad dal, cumin, mustard seeds. Let them splutter and add chopped onions, turmeric powder, ginger and fry.
Then add chilli powder, salt, green peas, grated carrots ( if u want), and saute well.
Add cabbage and mix well.
Cook covered for 15 mins and stir occasionlly until caggage is cooked.
At the end, just before removing from heat add coconut powder and mix well.
Serve hot with roti, rice or even bread.

Ugadi Recipes contd... Minapappu Vada/ Urad Dal Fritters

noreply@blogger.com (Vishali) — Mon, 30 Mar 2009 18:49:00 +0000

I made these Urad Dal Fritters also called Minapa Vadas in the evening on Ugadi day. These are bascially very simple vadas but, for a change I added chopped onions, green chillies, ginger, coriander and little jeera. So here's how to make them.

Serves 2-3
Cooking and Preparation Time 20-30 mins

Ingredients :

Urad Dal - 1 cup soaked for 6-8 hrs, then grinded without adding lot of water into a smooth paste
Red Onion - chopped 1 small
Green chillies - 2 chopped
Coriander - 1/2 cup chopped
Ginger - 1/2 inch chopped
Jeera - 1/4 tbsp
Salt to taste
Enough Oil fry deep frying

Method :

After grinding Urad dal / Minapappu add all the ingredients mentioned above except oil meant for frying.
Then mix everything well and try to beat the paste with your hand to aerate it. Doing this you will get nice fluffy and soft vadas.
On a aluminium foil put a golf ball sized paste, press it and make a hole in the middle. You can alternatively also press the ball in your hand by making hole in center or which ever way you are convinient with.
Slowly remove it with your hand and drop into hot oil and fry it till it is almost red.
Serve hot with your favorite chutney.

Ugadi recipes - Pulihora and Poli/Obattu

noreply@blogger.com (Vishali) — Fri, 27 Mar 2009 18:40:00 +0000

Once again, I wish everyone a Very Happy Ugadi !! Puran Poli/Obattu/Bakshalu and Pulihora are some of the Ugadi recipes which are prepared on this festive day. Pulihora can be made in many varieties with lemons, tamarind, mangoes, coconut etc. The one I made is with tamarind pulp and is called Pulusu Pulihora/Tamarind Rice.For something sweet, I made Bakshalu which is made by stuffing the mixture of chana dal and jaggery powder in dough and shallow frying it.

For preparing Puran Poli you need to have lot of patience or else you may end up with a mess :D. Basically, the stuffing should be very dry then, think you are almost done.

So, here is the way how to make them.

Tamarind Rice/ Pulusu Pulihora

Serves 2-3
Cooking and Preparation Time - 30 mins (I generally make Pulusu or Tamarind Pulp 1 day before and keep because it gives a nice taste next day)

Ingredients :

Tamarind Water - 3 cups
Chana Dal - 1/4 cup
Peanuts - 1/4 cup
Cumin and Mustard Seeds - 1/2 tbsp each
Dry Red Chillies - 3
Green Chillies-3
Asafoetida - a pinch
Curry leaves - 10 approx
Turmeric powder - 1/2 tbsp
Salt to taste
Oil 2-3 tbsp

Method :

Take a thick bottomed vessel, heat oil in it and add asafoetida, peanuts, chana dal to it.
When peanuts and dal are changing color add mustard, cumin seeds, turemric powder, red, green chillies and curry leaves.
Add salt and the tamarind water to it.
Keep it on medium heat and let the tamarind water become a thick paste stirring occassionally.
Let the paste cool and store it in the fridge or outside covered if you are preparing the pulihora the next day.
Cook 2 cups of basmati rice and mix it with the paste made.
Pulihora is ready :).

Puran Poli/Bakshalu/Obattu

Serves 4-5 approx
Cooking and Preparation Time - 20 mins for making 5-8 polis
(I prepared the stuffing, dough yesterday and stored it in the fridge)

Ingredients :

For the Stuffing you will need :

Jaggery made into rough powder - 1 - 1.5 cups
Chana Dal - 1 cup
Cardamom powder - 1/4 tbsp

Method :

Wash the dal and pressure cook with sufficient quantity of water until one whistle. The dal cooked should not be broken and smust be slightly soft. Drain the water and place the dal on a dry cloth or tissue for almost 45 mins to 1 hr to make it dry.
Make a paste of the above mentioned cooked dry dal and powdered jaggery using a grinder/food processer along with cardamom powder.
The paste which we call Purnam should be dry and when made should come out as a firm ball.
If it is not dry and cannot be made into a ball cook it on medium to low heat for 10 mins approx stirring continously without burning it. Let it cool and then try to make the stuffing balls which you should be able to as the purnam becomes firm which is all we need to make the Polis.

To make the dough :

Maida/All purpose flour - 1 cup
Ghee - 1-2 tbsp
Water enough to knead

Method :

Make dough with sufficient quantity of water, ghee and keep it aside.

To prepare the Polis :

Ingredients :

Dough Kneaded
Purnam/Stuffing of Jaggery and Chana Dal
Oil/Ghee for shallow frying
Aluminium Foil/Plastic Sheet for rolling

Method :

Divide the dough and stuffing into marble sized balls and place them on a plate or paper (Step 1 in image).
Apply oil on the aluminium forl/plastic sheet and roll out the dough ball into a small round using a rolling pin or stretching it with your hand.
Now place the stuffing ball in the center of the rolled out dough and cover it by bringing the edges together.(Step 3 in image).
Grease your hands with few drops of oil and roll the ball with a rolling pin slowly starting at the edges and then towards the center making it into a thin and circular shape.(you can also press with hands instead of using a rolling pin).
Heat a non stick pan with 1/4 tbsp of oil/ghee and then place this rolled out poli removing it from the aluminium foil.
Fry with small quantity of ghee on both the sides and the Bakshams/Polis/Ubattu are ready to be served.

Lima Beans Curry and Ugadi Wishes to All

noreply@blogger.com (Vishali) — Thu, 26 Mar 2009 17:33:00 +0000

Lima beans are a very good source of cholesterol-lowering fiber, as are most other legumes. At first I was skeptical about their taste but, S convinced me to try and make whatever you feel like with it. I just fell in love with the taste and plan to incorporate it in our meals from now on :D. It was good with both rotis and rice :).

I made this curry using a pressure cooker (which is optional) with 2 whistles but, you can cook in a pan too. I personally feel when prepared in a pressure cooker it is so delicious. So, here goes the recipe.

Also, I wish everyone a Very Happy Ugadi.
Have a Happy and Prosperous New Year.

Serves 2-3
Cooking and Preparation Time 20-25 mins

Ingredients :

Lima Beans 2.5 cups (frozen, can use canned or fresh too)
Onion - 1 medium-large finely chopped
Tomato - 1 big chopped
Coriander - 1/4 cup chopped
Cumin seeds - 1/4 tbsp
Asafoetida - a pinch
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Green chillies - 1
Ginger garlic paste - 1/4 tbsp
Garam masala - 1/4 tbsp (mine is home made by my mother and is very hot :D, so you can adjust your ones accordingly)
Coriander powder - 1/4 tbsp
Few curry leaves (optional)
Water 1 cup
Oil 2-3 tbsp

Method :

Heat oil in a pressure cooker(or pan) add cumin, chopped onions,green chilli, turmeric powder, ginger garlic paste and saute till onions gets fried.
Add chopped coriander, chilli powder, coriander powder, garam masala and saute.
Add chopped tomatoes,salt and saute.
When tomatoes are mushy add the lima beans and mix well.
Now add 1 cup of water and pressure cook for 1-2 whistles.
If you prefer thick gravy reduce the water content or cook for few more mins uncovered.
Serve hot with rice or rotis.

Okay then, see you all with some Ugadi dishes .....:D

Cheesy Toasts

noreply@blogger.com (Vishali) — Wed, 25 Mar 2009 18:21:00 +0000

A quick, simple and easy to make breakfast for all ages of people. Have a glass of orange juice with it, you will be done :D.

Serves 2
Cooking and Preparation Time 15 mins

Ingredients :

Bread slices - 4 cut diagnolly into trianges making 8 pieces
Eggs - 2
Milk - 1/2 cup
Mozarella Cheese - 1/4 cup or more if you prefer
Green Chillies - 1 finely chopped (optional)
Coriander - 1/4 cup or less finely chopped
Black pepper - 1/4 tbsp
Salt to taste
Oil for Frying - 1-2 tbsp

Method :

Take a bowl and mix together everything.( except bread slices and oil meant for frying)
Now heat oil on a non stick pan, dip each slice of bread in the prepared mixture and place it on the pan.
Turn sides when fried on each side.
Serve hot as breakfast with a glass of your favorite juice.

Cauliflower with Coconut Milk Gravy

noreply@blogger.com (Vishali) — Tue, 24 Mar 2009 18:03:00 +0000

Enjoy this simple and delicious Cauliflower curry with coconut milk and spices, which I made yesterday for our dinner.

Serves 2
Cooking and Preparation Time 20-25 mins

Ingredients :

1/2 Cauliflower- broken into florets
1/4 cup Coriander chopped
Coconut milk -1/2 cup
Juice of 1/2 lemon
Lemon wedges, to serve

1 tbsp gram flour/besan
1/2 cup water
1 tbsp chilli powder
1tbsp coriander powder
1 tbsp ground cumin
1 tbsp mustard powder ( I didnt have it so excluded, but you can add)
1 tbsp turmeric powder
salt to taste
2-3 tbsp - Oil

Method :

In a small bowl put besan/gram flour and stir enough of the water to make a smooth paste. Add the chilli, coriander, cumin, mustard, turmeric powders and salt. Add the remaining water and keep mixing to blend all the ingredients well.
Heat oil in a frying pan, add curry leaves and cumin seeds. Add the spice paste and simmer for about 5 mins. If the sauce has become too thick , add little water.
Add the cauliflower, coconut milk and coriander leaves. Bring to boil, reduce heat, cover and cook until the cauiliflower is tender but crunchy. Cook longer if you prefer. Add lemon juice, mix well and serve hot with lime wedged.

Bobarla Kura/Black Eyed Peas Curry

noreply@blogger.com (Vishali) — Fri, 20 Mar 2009 21:13:00 +0000

I have been postponing to publish this recipe from few days now. After getting glued to so many recipes from my friend's blogs I tried making black eyed peas curry too. I simply used Rajmah Masala and it came out well. S and me liked it very much. Its goes well with rotis and with rice I am yet to try :).

Serves - 2-3 people
Cooking and Preparation Time - 20-30 mins

Ingredients :

Black eyed peas - 1.5 cup ( Soak them in sufficient amount of water for 5-6 hrs and pressure cook for 5-10 mins( 1 whistle is enough) till they become tender)
Onion - 1 small finely chopped
Green chillies - 2 slit
Tomato - 1 chopped
Coriander - 1/4 cup chopped
Any brand Rajmah Masala - 1 tbsp ( I used MDH)
Cumin seeds - 1/4 tbsp
Turmeric powder 1.4 tbsp
Chilli powder - 1/2 tbsp
Oil 2-3 tbsp

Method :

Heat oil in a non stick pan, add cumin, chopped onions, green chillies, turmeric powder, ginger garlic paste and saute.
Then add chilli powder, rajmah masala, coriander, chopped tomatoes, salt and saute well.
When tomatoes become mushy add the black eyes peas and saute well.
Add 1/2 cup of water if you want gravy and cook on medium heat for 5-10 mins.
Garnish with lemon wedges and sliced onions.
Serve hot with rotis or bread or rice.

Okay then , have a nice and wonderful weekend all of you :).

Jai Ho - Samosa Chaat :)

noreply@blogger.com (Vishali) — Tue, 17 Mar 2009 20:44:00 +0000

I was planning to make Alu Chat sometime on weekend and was purchasing Sev from the Indian grocery store. But, then I saw them selling fresh samosas which made me change my mind to make Alu Chat instead :). All I did is to make the masala using canned Garbanzo/Chana Dal and it was ready for, you know what ? :D. I dont know exactly how Alu Chat is prepared, but I made my version by whatever I felt like doing :). We had a nice time having it and I hope you all will try it too.

Serves 2 people
Cooking and Preparation Time - 20-30 mins

For the Masala

Ingredients :

Samosas - 3 (brought 4, cldnt resist so had one :D)
Kabuli Chana/Garbanzo Beans - 1.5 cups canned (If using fresh ones soak 1 cup in water overnight and cook for 30-45 mins approx)
Onion - 1 small finely chopped
Coriander - 1/4 cup finely chopped
Chat Masala - 1 1/2 tbsp( I used MDH brand)
Turmeric powder - 1/4 tbsp
Chilli powder - 1/2 tbsp
Tomato - 1 small chopped
Jeera/Cumin seeds - 1/4 tbsp
Ginger Garlic paste - 1/4 tbsp
Oil 2-3 tbsp

For Garnishing on Chat you will need ( for 2 people)

Yogurt - 2 tbsp
Coriander Chutney - 1 tbsp
Tamarind Chutney - 1tbsp
Sev - store brought any brand - 1.5 cup
Red Onion - 1/2 small finely chopped
Lemon juice - 1/2 tbsp

Method :

Heat oil in a non stick pan, add jeeera, chopped onions, coriander, turmeric powder, ginger garlic paste and saute.
Add chilli powder, chopped tomatoes,salt and chat masala.
When tomatoes are mushy add the Garbanzo beans and cook covered until the Masala thickens and then keep it aside.
Then microwave or heat the samosas for few mins (5-10 mins) on a non stick pan.
After that, mash the samosa with a spatula or spoon.Then add the Masala to it and mix.
When serving, in plate add the above mixture and on top of it add tarmarind chutney(1/2 tbsp), coriander chutney(1/2 tbsp), yogurt (1 tbsp for each serving) and lemon juice(1/2 tbsp).
Sprinkle finely chopped red onions and sev.
Garnish with chopped coriander and serve hot.

Dinner on a lazy day....Vegetable Pulao, Fried Eggs and Raita

noreply@blogger.com (Vishali) — Mon, 16 Mar 2009 16:32:00 +0000

On Friday, I wasn't really feeling like cooking, leave alone trying new recipes :). Then, all I knew was to cook some rice, boil eggs and make some raita. I must say whenever we make big preparations to make a complicated curry or something that needs more effort it usually turns out okay but, things made in a hurry or when we feel lazy tend to be delicious.

So, I finally made Veggie Pulao with some mixed veggies medley( it had cauliflower florets, broccoli, yellow carrots and baby carrots), fried some boiled eggs with a spicy paste/mixture and raita. It was a nice delicious dinner with no extra effort and still continuing to be lazy :).

For Veggie Pulao
Serves 2-3
Cooking and Preparation Time 20-30 mins

Ingredients :

Basmati Rice - 2 cups (cook with 1.5 cups of water for each cup)
Frozen vegetable medley or Fresh veggies of your choice - 3 cups
Tomatoes - 1.5 -2 choppedOnion - 1 medium
Cinanmom - 1/2 inch
Cardamom - 1-2Cloves - 2-3
Bay Leaf - 1
Garam Masala - 1/2 tbsp or less
Coriander chopped - 1/4 cup
Ginger Garlic paste - 1/4 tbsp
Chilli powder - 1/2 tbsp or less
Turmeric powder - 1/4 tbsp
Oil - 2-3 tbsp

Method :

Cook the rice and keep aside. Heat oil in a non stick pan, add cloves, cardamom, bay leaf, cinamom and saute.
Then add finely chopped onions, turmeric powder, ginger garlic paste and saute.
Add the chilli powder, garam masala, frozen veggies, coriander and salt.
Cook covered for few mins until the veggies are slightly cooked then add chopped tomatoes and cook.
When they become mushy and oil starts coming out of the veggies stop the heat.
Now add boiled rice and mix well. Then, cook covered on low heat for some 10 mins wihtout burning the base.
When the rice absorbs all the water from the veggies and becomes nice and dry it is ready.
Serve hot with raita along with your favorite curry.

Spicy Egg Fry
Serves 2 -3 people

Cooking and Preparation Time - 15-20 mins

Ingredients :

White Eggs - 4-5 boiled ( cut into halves)
Ginger Garlic paste - 1/2 tbspSalt to taste
Chilli powder - 1/4 tbsp
Turmeric powder - 1/4 tbsp optional
Oil to shallow fry
Small qty of water to make a thick paste

Method :

Cut the boiled eggs as you like and keep aside to prepare the spicy paste.
In a small cup, add ginger garlic paste, chilli powder, turmeric powder(optional), small qty of water, salt and mix together to form a paste.
Appy this paste onto the egg pieces and shallow fry them in a non stick pan slowly turning each side.
When they are fried they are done.
Serve hot with rice or as a side dish.

Raita
Serves 2-3 people
Preparation Time - 5-10 mins

Ingredients :

Yogurt - 2-3 cups
Cucumber - 1/2 grated
Carrots - 1/4 cup grated (optional)
Tomato - 1/4 finely chopped
Salt and Sugar - 1/4 tbsp
Coriander finely chopped for garnishing - 1/4 cup

Method :

Mix together in a bowl everything and the Raita is ready to be served along with rice.

Upma with Wheat Semolina

noreply@blogger.com (Vishali) — Fri, 13 Mar 2009 20:10:00 +0000

Whenever I feel like making Upma, S asks me is it the wheat one? :) I like the Upma with fine sooji and he likes it with cracked wheat. You can guess what I make it with .......obviously with cracked wheat huh......;)

Its very simple and easy to make so, mix and match with whatever veggies you have.

Serves - 2 people
Cooking and Preparation Time -20 mins approx

Ingredients :

Cracked Wheat - 1 cup
Onion - 1 medium finely chopped
Carrots - 1/2 cup chopped ( also can add peas, corn etc)
Tomato - 1 chopped
Green chillies - 2 slit
Coriander - 1/4 cup chopped
Few Mint leaves (optional)
Ginger - 1/2 inch chopped (optional)
Few curry leaves
Urad Dal or Chana Dal - 1 tbsp
Cumin, Mustard seeds - 1/4 tbsp
Peanuts - 1/4 cup
Turmeric powder - 1/4 tbsp optional
Oil - 2-3 tbsp
Water - 2 cups approx

Method :

Heat oil in a pan, add peanuts, chana dal, cumin, mustard seeds. Once, peanuts, chana dal turns slightly red color and the mustard starts to splutter add chopped onions, carrots, turmeric powder, ginger, curry leaves, chopped coriander, green chillies, mint leaves and saute.
Add tomato, salt and saute.
When tomatoes become mushy add water and bring it boil.
When water starts boiling, add the cracked wheat and cook covered until all the water evaporates and the Upma is ready.
Upma can be served hot with chutney or pickle.