Monday, November 30, 2009

Red Cabbage Soup

Soup, nothing will beat or replace soups while its windy and cold temperature..Its has been a long i cooked red cabbages as soup..This weekend its was quite a vegetarian dinner with salads and soup where i prepared this red cabbage soup for our dinner..This red cabbage soup goes for simple ingredients like chopped onions, vegetable broth, chopped red cabbage,cubed potatoes, few carrot chunks and some parsley leaves...This soup was really filling and suits prefect for dinner when served with toasted bread slices, we loved this dark reddish soup for our dinner..

2cups Red cabbage (chopped)
1no Carrots (cubed)
2nos Potatoes (cubed)
1no Onion (chopped)
2tbsp Parsley leaves
2cups Vegetable broth
1/4tsp Pepper powder
1tbsp Butter
Salt (if needed)

Heat the butter and saute the chopped onions, add immediately the cubes carrots and cubed potatoes, cook for a while..finally add the chopped red cabbages with parsley leaves and pepper powder, saute everything until the veggies shrinks..Finally add the vegetable broth and a cup of water, cook everything in medium flame until the veggies get well cooked, add salt if needed..

Blen everything with a hand blender..serve hot with toasted bread slices!

Sunday, November 29, 2009

Broccoli Curd Rice

Eventhough broccolis are quite healthy for our health, sometimes its kinda hard to feed picky eaters, its really a hard task for me to feed everyone at home where i just love anything with broccolis, i picked few fresh broccoli florets from chinese store this weekend, after making out some stir-fries, they were some left over florets which i thought of making out some creamy soup, finally those greeny broccoli florets turned as delicious and colourful greeny curd rice which everyone at home relished with some spicy potato masala...Simple and delicious rice prepared with finely chopped broccoli florets tempered with spices and sauted until they shrinks a bit, cooked for few seconds with water and added to whisked curd..Watelse we need na!! have a look at this delicious dish and try out dears u will definitely love this yummyilicious healthy rice..

1cup Broccoli florets (chopped finely)
1/4tsp Mustard seeds
1/4tsp Urad dal
1/4tsp Channa dal
3nos Dry red chillies
1/4tsp Asafoetida powder
2nos Green chillies (slit opened)
5nos Curry leaves
1/2tsp Ginger (chopped finely)
2cups Curd or yogurt (whisked)

Heat enough oil and fry the mustard seeds, urad dal, channa dal, dry red chillies, asafoetida powder, until they turns slightly brown, add immediately the slit opened green chillies, chopped ginger, curry leaves , fry until the curry leaves turns crispy, add now the finely chopped broccoli pieces, salt and saute for few minutes, springle few drops of water, put the flame in simmer and cook until the veggies get cooked a bit..add this tempered broccoli pieces to the whisked curd..mix everything well, add salt if needed..

Serve immediatley, enjoy with any spicy side dish!

Saturday, November 28, 2009

Herbed Wheat-Barley Bread Sticks

Bread sticks are crispy sticks prepared usually for an appetizier, they are usually confused with baguette, famous french bread, this grissini are originated in Turin and the surronding areas in Italy, its seems these bread sticks have been created in 14th century which was invented by a baker in northern Italy..These bread sticks are considered to be Spanish and Italian peoples favourite bread...Bread sticks are usually prepared with hands which were thicker, longer, often straight or sometimes twisted and has more bread like texture..My version of bread sticks is prepared very healthy by using whole wheat flour, barley flour, cornmeal, spiced with crushed cumin seeds, pepper powder and herbed with dry basil & dry thymn leaves..I prepared this bread sticks as vegan version by adding olive oil instead of butter..With creamy cheesy dip these bread sticks tastes fantastic and we enjoyed having these bread sticks for our snacks with cornkernels cream hummus and creamy ricotta dip..

1cup Whole wheat flour
1/2cup Barley flour
1/2cup Cornmeal
1tsp Baking soda
1/2tsp Baking powder
1/4cup Olive oil
1/2tsp Crushed cumin seeds
1/4tsp Pepper powder
1/2tsp Dry basil leaves
1/4tsp Dry thymn leaves

Take together the whole wheat flour, barley flour, cornmeal, salt, dry basil leaves, dry thymn leaves,crushed cumin seed, pepper powder, baking soda and baking powder in a large vessel, add gradually the olive oil and turn as crumble like texture, add gradually the water and knead as soft dough..close the dough with lid and keep them aside for half an hour..

Take a golf ball sized dough and roll them as long sticks..Arrange a baking sheet over a baking tray and place the rolled long sticks one by one with some space in between, meanwhile preheat the oven at 350F..once the dough get finished, bake the bread sticks for 15minutes in middle rack until they turns golden brown..keep aside and let them cool..

Enjoy with any sort of dips or cream cheese!!

Friday, November 27, 2009

Yellow Rice

Yellow rice?? have u ever heard about this name..may be, but this dish got this name from my lil one who used to name lemon rice as 'RIZ Jaune' in french which means Yellow rice...I hate trashing foods and i tried this rice before few days back since some leftover rice were sitting in my fridge, i dont want to serve those left over rice just with some gravies, to give them a second life i tried out adding few spice powder and frozen green peas to give them a beautiful aspect..I was quite anxious about this culinary experience but for my surprise this rice tastes too delicious..u doesnt need to chop anything, grind anything..This quick and simple rice can suits very prefect for lunch box menu and my H carried this rice for his lunch with some spicy potato masala..As this rice is prepared with mild spices this dish can be served very well to even small kids with more veggies like carrots, cabbages or french beans..Even a bachelor can prepare this dish easily within few minutes...This was my first trial and gonna try this same preparation with many variations.

2cups Leftover rice
2nos Bayleaves
1no Cinnamon stick
2nos Cloves
1/2tsp Turmeric powder
1tsp Garam masala powder
1/4tsp Red chilly powder
1/2tsp Pepper powder
1/2cup Frozen green peas

Heat enough oil and fry the bayleaves, cinnamon stick and cloves until they turns brown, add immediately the frozen green peas and turmeric powder with salt, cook until the peas shrinks a bit..add immediately the garam masala powder, pepper powder,red chilly powder, saute everything gently in simmer flame with lid closed...after few minutes add the left over rice and toss gently well until the rice get mixed well with the spices..put off the stove..can garnish with chopped coriander leaves, but its completely optional..

Serve hot with any spicy side dish!

Thursday, November 26, 2009

Paneer Makhanwala

Traditionally Paneer Makhanwala is a special occasion dish which is quite rich in spices, heavy with cream and paneer..Its one of the favourite dish among the peoples who loves North Indian Cuisine..I had this delicious dish once in Indian restaurant quite long back..i was really planning to make out this dish since a long, after googling and searching through many sites, finally i have decided to make out this paneer makhawala with a combination of EC 's Paneer Makhanwala & Srimathi's version..I changed few things according to my tastebuds else i went for making out this delicious paneer makhawala which ressembles quite similar between those both versions..These paneer makhanwala served with naans together tastes fantastic and it was really a very fantastic feast for whoever loves dishes with paneer, with mild sour taste and reddish creamy colour this dish is definitely gonna take part an important place in our party menus..Thanks to EC & Srimathi for sharing this gorgeous cheesy dish which we loved much and enjoyed having...

2cups Paneer (cubed)
1cup Tomato pieces (ripen)
1no Onion (chopped finely)
1tsp Ginger garlic paste
1/2tsp Cumin seeds
1tsp Red chilly powder
3/4tsp Garam masala powder
2tbsp Kasuri methi( dry fenugreek leaves)
2tbsp Coriander leaves
1/4cup Fresh Cream
1/4tsp Shah Jeera
Oil or butter

Grind the chopped tomato pieces, cumin seeds, red chilly powder and garam masala powder as fine paste with enough water, keep aside..Fry the paneer pieces with few drops of oil until they turns brown and keep aside..Heat few tsp of oil or butter,add the finely chopped onions, saute until it turns transculent, add immediately the ginger garlic paste and the grounded paste to the cooking onions, saute everything well until the raw smells goes away..add immediately the crushed kasuri mehti leaves, salt, cream and paneer pieces..cook for few minutes, add enough water to the gravy to turn thick..

Finally add the chopped coriander leaves and serve hot as side dish for rotis, parathas or naans..

Wednesday, November 25, 2009

Mixed Beans & Raw Banana Cutlet

Usually i used to soak either a packet of dry beans or few kgs of various varieties of dry beans and i will freeze them to use later while cooking, this is really very handy for me even if i forget to soak channa or any other dry beans for making out any dish...these frozen beans are ready for anytime to help us for cooking..Two months back i have freezed some white channas, rajmas,black-eyed peas, blackbeans,double beans,kala channas,dry green peas, after using for various dishes there were some leftover frozen beans and i mixed everything and pressure cooked them with salt which i planned to temper and have as sundal, but finally my little mind changed as usual and i finished making out some delicious cutlets with raw banana and with some left over breads, have a look at the picture how crisps these cutlets are, yea they tastes marvellous with rice for our lunch and also suits prefect for snacks as my lil one enjoyed having these crispies with ketchup..

2cups Mixed beans (any type & soaked)
1no Raw banana
1no Onion(chopped finely)
1/2tsp Garam masala powder
1/4tsp Turmeric powder
3/4tsp Red chilly powder
3nos Bread slices
2tbsp Coriander leaves (chopped)

Pressure cook the mixed beans with enough salt and water upto 3 hisses, keep aside and let them cool, meanwhile peel the skin of raw banana, cut as large pieces and pressure cook (dont add water to the raw banana pieces but dont forget to add water in the pressure cooker) upto 3 hisses, drain the excess of water from the cooked beans..take the cooked beans and cooked raw banana pieces, mash everything nicely with ur fingers as coarse paste..heat few drops of oil and saute the chopped onions with garam masala powder, turmeric powder,salt and red chilly powder, add this spiced onions to the already mashed paste, soak the bread slices in water and press the soaked bread slices to squeeze out the excess of water with ur palms.. add this smashed bread slices and coriander leaves to the beans-raw banana paste..Mix everything well.

Make out small balls out of the beans-raw banana paste and flatten them with ur palms as any shape as desire...Heat oil for shallow frying and fry on both sides until the cutlets turns golden brown, drain the excess oil with paper towel..

Enjoy with any chutneys or simply with ketchup...

Tuesday, November 24, 2009

Gobi Matar Paneer

U have heard either matar paneer or gobi matar, i thought of making out a delicious dish by combining gobi, matar and paneer for our yesterday's lunch as side dishs for rotis..As i have told already once a week, am trying to have rotis or parathas for our lunch instead of having rice..voila i tried out this combination for our lunch and they tastes marvellous.. Gobi, mattar with paneer works out wonder and everyone at home loved this delicious combination, i went for simple ingredients and simple spices for making out this fantastic side dish, I dunno much about indian cauliflowers, but the cauliflowers we get here is Paris can be cooked really very easily without even water while making out curries,yes i cooked everything with the juices that oozes out from onions and tomatoes itself which is quite enough to cook the cauliflowers we get here, if i add water they may turn very quicky mushy while coming to green peas i didnt used frozen or fresh one, i used the dry green peas soaked overnite and pressure cooked for one hiss, as they also tends to turn mushy when they pressure cooked for a long..Such a delicious side dish na!!!..

20nos Cauliflower florets
1/2cup Green peas (soaked and cooked)
1/2cup Paneer cubes
2nos Onions (chopped finely)
2nos Tomatoes (chipped finely)
1tsp Ginger garlic paste
1tsp Red chilly powder
1tsp Coriander powder
1/2tsp Garam masala powder
1tsp Cumin seeds
2tbsp Coriander leaves (chopped)

Heat enough oil and fry the paneer cubes until they turns golden brown, keep aside..add again enough oil to the same pan, let crack the cumin seeds, add immediately the chopped onions and ginger garlic paste, saute until the onions turns transculent, add now the chopped tomato pieces and cook until they turns add the cauliflower florets, cooked green peas with red chilly powder, coriander powder, garam masala powder and enough salt, saute everything in simmer until the spices gets well mixed with the veggies...

Cook everything in simmer until the oil get separates from the masala..immediately add the fried paneer cubes and coriander leaves, toss gently until the masala gets well mixed, cook everything in simmer for 5minutes and put off the stove..

Enjoy with rotis, y not with rice dishs..

Monday, November 23, 2009

Caramel Bread Pudding

Wanting for something easy, delicious with some left over bread slices,, but steam cooked for few minutes?? u should have a look at this delicious pudding prepared simply with some left over bread slices soaked and smashed finely with milk and sugar, steam cooked in pressure cooker topped with home made caramel sauce...This fantastic pudding tastes marvellous when they are served chilled which suits incredibly for evening snacks..We just loved it, i have bookmarked this pudding dish at Poornima's Space quite a long back, this weekend i tried out this bread pudding with french baguette slices with milk, sugar and vanilla essence, usually puddings goes for either eggs or for geltain but this pudding goes for an eggless version and with simple ingredients.. Everyone at home loved it..Thanks a lot Poornima for sharing this fantastic pudding, my H relished each and every spoon of this pudding...U can see Poornima's Caramel Bread Pudding here..

15nos French Baguette slices
1/2cup Sugar
2cups Milk
1tsp Vanilla essence
1/2cup Sugar (for making caramel)

Make small pieces of baguette and soak them in milk, smash completely the baguette slices, take care to mash everything well,add the sugar and vanilla essence and stir completely, keep aside..

Heat the sugar with 2tbsp of water, swirl the pan continously, once the sugar turns dark brown in colour, put off the stove..pour the caramel syrup to a flat vessel and coat completely the pour the already prepared bread mixture and cover the vessel with an aluminium foil make small holes here and there just for the steam to escape, heat enough water in a pressure cooker..close the cooker with lid and steam cook for 20-25minutes..

Let the pudding cool completely, convert the pudding to a plate and arrange in fridge..Cut into pieces and serve!!

Besan Laddoos

Laddoos, those round balls are usually prepared during festivals or any other special events..I can make out laddoos whenever i crave for something sweet, its has been a long i prepared ladoos at home...This weekend i had a small visit from my neighbour's place and i thought of making out some delicious ladoos with besan and semolina, finally i prepared some cute balls by combining both home made coarse besan flour and few tablespoons of semolina... My neighbour's daughter loved these cute balls and she carried few laddoos with her..Quick laddoos with simple ingredients which tastes fantastic for snacks or for festivals..I enjoyed preparing this delicious laddoos where i prepared myself a coarse besan flour by grinding some dry roasted channa dal, i didnt tried out with store bought flour, am gonna give a try next time with store bought flour definitely.

1+1/2cups Channadal
2tbsp Roasted rava
1cup Sugar
1tsp Cardamom powder
1/2cup Ghee
15nos Cashew nut pieces

Dry roast channadal in simmer until they turn golden brown, keep aside and let them cool...meanwhile grind the sugar as fine powder with cardamom powder and keep the same mixie jar grind the channadal until they turn as bit coarse powder(grind thrice or twice to get coarse powder)..Heat the ghee in a pan, fry the cashew nuts until brown, add these fried cashew nuts to the channadal powder..combine now the powdered sugar, rava and channadal powder together..add the hot ghee and mix everything, make out 10-12 medium sized laddoos...


Sunday, November 22, 2009

Aloo Bhindi & Aloo Baingan Rasedar - T&T from TongueTicklers

Am really happy to choose and cook two delicious dishes from Sunshinmom's Tongue Ticklers, just love her block and her awesome clicks..I choose two aloo based dishes from her blog and i loved this two dishes as she combined bhindi with potatoes which is completely new for me but coming to baingan i have already combined with potatoes...We loved her both dishes and i tried aloo bhindi for our yesterday's lunch and aloo baingan rasedar for our dinner with rotis..As she told eggplants and bhindi pairs extremely well with potatoes and we loved this combination..even picky eaters will love this combination and an excellent way to feed them with all these healthy veggies combined with potatoes...Thanks a lot to Sunshinemon for sharing this delicious side dishes..

Aloo Bhindi: U can find the original recipe here
20nos Lady's finger (cut lengthwise)
2nos Potatoes(cut as long wedges)
1no Onion(big & chopped finely)
2no Tomatoes (chopped finely)
1/2tsp Turmeric powder
1/2tsp Red chilly powder
1/4tsp Amchur powder
1/4tsp Coriander powder
1tsp Cumin seeds
2tbsp Coriander leaves (chopped)

Deep fry the bhindi and potatoes until slightly brown and keep aside, heat few teaspoons of oil and let crack the cumin seeds, add immediately the chopped onions and chopped tomatoes,until the veggies turns mushy, add the veggies and saute along with turmeric powder, red chilly powder, coriander powder and amchur powder with enough salt..cook until the veggies get well coated with the spice powder and finally add the chopped coriander leaves...

Serve hot as side dish..

Aloo Baingan Rasedar: U can find the Original recipe here
2nos Eggplants (chopped lengthwise)
2nos Potatoes (chopped as wedges)
1/2cup Onions(chopped)
1/2cup Tomatoes (chopped)
1/2tsp Red chilli powder
1tsp Coriander powder
1/tsp Cumin seeds
1/2tsp Ajwain seeds
2tbsp Coriander leaves (chopped)

Heat oil and let splutters cumin seeds and ajwain seeds...add the onions and saute until till transculent, add the chopped tomatoes and cook until they turn soft..add the chopped eggplants and potato wedges and saute everything well..saute the veggies with red chilly powder, coriander powder and salt..add a cup of water and cook until the veggies get well cooked..

Serve with rice or rotis..

Friday, November 20, 2009

Eggless Pumpkin and Multigrain Breakfast Scones

Breakfast scones with wheat flour, oats flour, barley flour, cornmeal and quick cooking oats,flax seeds a complete breakfast scones which suits fabulously for a lazy sunday's morning with a cup of coffee, healthy scones prepared with a pumpkin puree prepared at home with steam cooked pumpkin chunks..Personally i prefer making out purees with veggies by pressure cooking or steam cooking instead of roasting them in oven..Its quite easy to whip out homemade puree by cooking over the stove top..Regarding this scones, i have combined maximum all the grains to bake up this gorgeous pumpkin scones, which is eggless but not vegan as i used butter in this baked goodies..These scones are quite a very big hit at home so i baked twice already for ur weekend morning breakfast..I got 8scones while i baked for the first time and i have increased the ingredients to make out approximately 12 scones when i baked for the second time.

1cup Wheat pastry flour
1/2cup Cornmeal
1/2cup Barley flour
1/2cup Oats flour
1/4cup Quick cooking oats
1/4cup All purpose flour
1tsp Baking soda
1tsp Baking powder
1tbsp Flax seeds
1/2cup Pumpkin puree
1cup Sugar
1/2cup Butter
Confectioner's sugar for dusting

Beat together the sugar and butter until soft,meanwhile combine all the flours,flax seeds,cornmeal and oats together with baking soda and baking powder in a large bowl..Add the sugar-butter mixture to the dry ingredients and mix until the flour mixture turns as bread crumbs..add gradually the pumpkin puree and turn everything as a dough.

Meanwhile preheat the oven to 350F...Springle few flour over a baking sheet,place the dough over the flour and roll the dough as disc..cut the dough as 8-10 triangles..Bake this scones for 15-20minutes or until its turns golden brown..

Dust the baked scones with confectioner's sugar when they are warm, its completely optional..enjoy!!!

Microwave Pumpkin N Coconut Halwa

Halwa with anything especially with coconut is always my favourite, here is a simple and delicious version of pumpkin and coconut halwa i tried out sterday through microwave cooking with grated pumpkin cooked in microwave which i turned out as puree and cooked dessicated coconut with this puree and sugar to prepare this marvellous, tempting and beautiful eyecatching colour simple halwa which doesnt need to stir continously but occasionally..This halwa was truly delicious and i relished each and every spoon, sorry for tempting u all...Yes we loved it, coz this halwa vanished within few minutes once they came out of the microwave oven and tastes fantastic when served warm..

1cup Grated pumpkins
1/2cup Sugar
1cup Dessicated coconut flakes
1/4cup Milk
1tsp Cardamom powder
10nos Cashew nuts
2tbsp Ghee
Almond nuts for garnishing

Cook the grated pumpkin in a microwave safe bowl along with milk in microwave oven for high upto 10minutes(stir in between)..take them off and let them cool...grind this cooked pumpkin as puree with a cup of water..Add water to get 1+1/2cup of pumpkin puree..Cook the pumpkin puree and coconut flakes with sugar again for 20minutes high in microwave oven(stir twice or thrice in between) until its turns as thick paste...heat the ghee for 5 minutes in high, add the cashew nuts to the hot ghee and cook again for 5minutes, add this hot ghee with cashew nuts to the halwa also add the cardamom powder and toss gently until everything gets well mixed..garnish the almond nuts...

Serve warm!!

Thursday, November 19, 2009

Kothimbir Vadi (Savoury Coriander Cutlets)

Kothimbir Vadi, another famous mumbai snacks with coriander leaves as main ingredients...To be frank, before few months back i doesnt even know wat this dish goes for, i dont have that much idea about mumbai foods apart from Pav bhaji..i have heard about this kothimbir vadi and had virtual treats through some of our blogger dears, but never tried at home..Blogging taught me so many things and beautiful regional dishes which were quite not familiar to me before entering to this blogsphere...I crossed this delicious kothimbir vadi dish through Poornima's space, her kothimbir vadi tempted me a lot when she posted the day itself and i bookmarked her post immediately and this weekend i got an opportunity to try out this crispy savoury cakes or cutlets watever we can call them, i really enjoyed making this dish..It was really very flavourful, delicious, crispy and prefect snack even my lil ones loved this crispy snacks with ketchup...Thanks to Poornima for sharing this dish and we just loved it...I slightly changed few ingredients as per my taste else i have followed her recipe goes for...Am sending this mumbai delicacy to RCI-Mumbai guest hosted by Lakshmi , event by Lakshmi& to EC's WYF-Speciality Food..

2cups Coriander leaves (chopped)
1cup Chickpeas flour
1/4cup Rice flour
2nos Green chillies (chopped)
1tsp Ginger garlic paste
1/2tsp Garam masala
1/2tsp Turmeric powder
2tsp Sesame seeds
1tsp Cumin seeds
1tsp Lemon juice
1tsp Sugar
1/4tsp Baking soda
1/4tsp Asafoetida powder
Oil for shallowfrying

Mix the chopped coriander leaves, chickpeas flour, rice flour, chopped green chillies, ginger garlic paste, garam masala ,turmeric powder, cumin seeds, sesame seeds, asafoetida powder, lemon juice sugar ,salt and baking powder with enough water as a thick batter, grease a flat bottom vessel with oil and pour this thick batter to greased vessel, steam cook for atleast 30minutes and check with a skewer, if its come out clean (i inserted almost everywhere to check out, please do so else u will have some surprise)the batter is well cooked...Keep aside and let get cool..

Unmould and cut into pieces..heat the oil for shallow fry in a pan and fry the vadis on medium heat until they turn crispy..drain the excess of oil with a paper towel..Serve hot with ketchup or any other chutneys as u desire..

Vazhakkai (Raw Banana) & Oats Kara Poriyal

Raw banana as anything is our family's favourite for the sure, chips with this raw banana or gravies with anything and raw banana are my H's favourite..i can list out many and more dishes which are our favourite with this raw banana..Yesterday we went for shopping to Indian groceris and i picked few raw bananas,thought of making out some gravies, they were really very fresh and i planned to make out some stir fries with those green raw bananas and finally i went for a stir fry with quick cooking oats where normally i used to make out this stir fries with grated coconut, i replace the coconut part with quick cooking oats which turned out this dish truly delicious, healthy and also very prefect as side dish...We loved it..This delicious and spicy stir fried dish suits awesome as side dish for any rice dishes and i can definitely say that none will find out the difference unless u say that u have used oats in this dish..

2nos Raw bananas/Vazhakkai
1tsp Turmeric powder
1tsp Red chilly powder
1tsp Coriander powder
3tbsp Quick cooking oats
1/2tsp Urad dal & Mustard seeds
5nos Curry leaves

Peel the skin and chop the raw bananas as small pieces, cook the chopped raw banana chunks in hot water with turmeric powder until they get half cooked, strain the water and keep aside..

Heat enough oil in a pan, let splutters the mustard seeds, urad dal ,curry leaves and add immediately the half cooked raw bananas,toss gently and add the red chilli powder, coriander powder and salt, put the flame in simmer..stir everything well and cook in simmer by stirring often until the spices get well coated, finally add the oats and cook again for few minutes until the oats get cooked...

Serve hot as side dish!!!

Wednesday, November 18, 2009

Onion & Leeks Soup

Its getting really very cold here, i was really not feeling comfortable with this climate..I love soups that too simple soups without too much of veggies and chopping and sauting..I planned to make out french onion soup for our dinner together..but finally i prepared a simple creamy soup with onions and leeks which were laying in fridge..This simple soup hardly needs few minutes and tastes fantastic and prefect for dinner while its cold.The edible portions of the leek are the white onion base and light green stalk. The onion-like layers form around a core. The tender core may be eaten, but if leeks stay for a long, the core becomes woody and very chewy..Leek has a mild onion-like taste, although less bitter than scallion. The taste might be described as a mix of mild onion and cucumber. It has a fresh smell similar to scallion. In its raw state, the vegetable is crunchy and firm.

Leek is typically chopped into slices 5-10mm thick. The slices have a tendency to fall apart, due to the layered structure of the leek..Leeks also contain good amounts of folic acid, calcium, potassium, and vitamin C. Easier to digest than standard onions also leeks have laxative, antiseptic, diuretic, and anti-arthritic properties. Needless to say how healthy, real comforting and prefect soup for winter..

2nos Onions (big & chopped lengthwise)
2nos Leeks (white part &chopped finely)
3cups Vegetable broth
1/4tsp Dry basil leaves
1/4tsp Pepper powder
2tsp Cornflour
1/2cup Water
Cream (as per need)
1tbsp Olive oil

Heat olive oil in a large sauce pan, add the chopped onions, saute until the onions turns transculent, add the chopped leeks and saute until the leeks get half add the vegetable broth, dry basil leaves, pepper powder and salt if needed...cook everything in simmer with lid closed until the veggies get well cooked..meanwhile make a thin white sauce with cornflour and water..Now add this sauce to the cooked veggies and cook until the soup thickens..

Serve this soup with cream..enjoy this delicious soup!!!

Home-made Pav & Pav Bhaji

Pav Bhaji and pav, most famous mumbailites food...Pav and pav bhaji is a fast food dish native to Maharashtrians and is very popular nowadays in most metropolitan areas in India..Pav bhaji is a curry prepared basically with veggies and which is highly rich in carbohydrates while pav bread is prepared with all purpose flour and yeast which served along with pav bhaji..The origin of both these dish is traced from the textile mills in Mumbai..the mill workers used to have lunch breaks to short for a full meal and a light lunch was preferred by the emplyees for a heavy work..A vendor created this dish using pav, but roti or rice was replaced with pav, while the curry with pav bhaji, this reminds the food of mill workers and with time this dish found its place into restaurents and spread all over Mumbai, now u can find this dish many indian fast food restaurants in Asia..These pav bhaji and pav can be consumed as a snack, between lunch and dinner but nowadays this pav and pav bhaji are being consumed as a light evening meal and also as party dish..I have prepared home made pav bread and pav bhaji for our yesterday dinner and both together turns out prefect and we enjoyed having this mumbai delicacy and am sending this dishes together to RCI-Mumbai guest hosted by Lakshmi, event by Lakshmi and to EC's WYF-Speciality Food..


1cup Maida flour
2cups Bread flour
1tsp Active dry yeast
1tsp Sugar
1tsp Salt
1cup Luke Warm water
3tbsp Oil
Few drops of milk

Add the yeast, sugar and salt to the luke warm water, give a stir and let them sit aside for 5minutes until the yeast turns foamy..Take the flours in a large bowl and add the foaming yeast water and oil together to the flour and knead everything as soft dough, arrange the dough in a large greased bowl and keep in a warm place upto 2hours until the dough doubled their volume..

After an hour, punch down the doubled dough and knead again, make 6-8medium sized balls from the dough and arrange one by one in a greased mould and let them side again for an hour in a warm place...After an hour; preheat the oven to 350F..brush the breads with milk and bake in middle rack for 15-20minutes until a golden brown crust forms over the bread...Put off the oven and take off the mould and let them cool.

Pav Bhaji:
3cups Cooked and mashed potatoes
2nos Onions
2nos Tomatoes
1/2cup Carrot (grated)
1/2cup Green peas
1/2cup Cauliflower (shreded)
1/4cup Bellpepper pieces
1/2cup Cabbage(shreded)
1tsp Ginger garlic paste
1/4tsp Green chilly paste
1tsp Red chilli powder
2tsp Pav bhaji masala
1/2tsp Coriander powder
1/2tsp Cumin powder
2tbsp Coriander leaves

Heat enough oil and fry the ginger garlic paste and green chilly paste until they turns slightly brown, add the chopped onions and saute till transculent, add immediately the tomatoes, salt and cooking until the tomatoes turns mushy..

Now add the grated carrots, shredded cabbage, shredded cauliflower, green peas, bellpeppers pieces and saute for a while, once they are half cooked, add the mashes potatoes, red chilli powder, cumin powder, coriander powder, pav bhaji masala to the cooking veggies, stir everything well and cook until the oil comes out, cook everything minutes in simmer..

Add a cup of water to the veggies and cook everything until the bhaji turns thick..Put off the stove, garnish with raw onions & coriander leaves and toasted Pav..

To Serve:

Heat a tsp of butter in a hot pan, cut the pav as two pieces and toast the pav with the hot butter, serve along with onion and coriander leaves garnished pav bhaji..


Tuesday, November 17, 2009

Snake Gourd Seeds & Bellpepper Chutney

Snake gourd consist of substantial amount of moisture and little protein, fiber, fat and carbohydrate. Its mineral and vitamin contents are calcium, iron, phosphorus, substantial amount of carotene, little thiamine, riboflavin and niacin. I love to have three or atleast two different chutneys with dosas or idlis for my morning breakfast when i was kid, my mom usually make coconut chutney used to make out different chutneys with either veggies or with veggie's peels as chutneys just for me..One among those chutneys is her famous snake gourd seeds chutneys,she never ever trashed snake gourd seeds where she used to make out chutney with this seeds and i do prepare her version of chutney with snake gourd seeds..but this time i tried by adding few bellpepper chunks to this spicy,tangy and delicious chutney which turned out prefectly and suits fabulously as side dish for breakfast dishes and rice dishes...My H loved this chutney with curd rice and sambhar rice, he just enjoyed having this tangy chutney...This chutney can be conserved for a week in fridge and can have this chutney even as spread over some toasted breads..

1cup Snake Gourd Seeds
2tbsp Chana dal
1cup Bellpepper pieces
4nos Dry red chillies
1tbsp Coriander seeds
2tbsp Urad dal
1no Tamarind (blueberry size)
3tbsp Coconut (grated)
1/4tsp Mustard seeds
5nos Curry leaves

Heat a tsp of oil and saute together the snake gourd seeds and bellpepper pieces until they get cooked...fry in the same oil, chana dal, urad dal, red chillies, coriander seeds, coconut, tamarind one by one until they turns golden brown...grind together with enough salt as a coarse paste...heat again few more oil and let splutters mustard seeds and fry the curry leaves, add the grounded coarse paste of both bellpepper and snake gourd paste and cook until they turns as thick paste..

Serve as side dish!!!!

Monday, November 16, 2009

MW Butternut Squash & Barley Kesari

Kesari, my dear H love this delicious sweet dish..usually kesari is prepared with either with rava (roasted semolina)or sometime with vermicelli( semiya)..I tried out this kesari with rava and barley meal which is prepared myself at home with whole barley grains...I grounded a cup of barley grains thrice and by sieving the grounded barley flour, i got a half cup of barley flour and barley meal..i used this barley meal with rava to make out this kesari cooked in butternut squash puree and milk in microwave oven...Its really very easy to prepare kesari in microwave oven and it tooks few minutes to cook...I used some left over butternut squash puree instead of using food colour as the puree of the butternut squash itself gives a terrific orange colour to this delicious sweet...We loved this yummyilicious buttenut squash and barley kesari warm and my lil ones relished each and every spoons..

2cups Butternut Squash puree
1/4cup Milk
1cup Roasted rava
1/2cup Barley meal
1cup Sugar
1tsp Cardamom powder
10nos Cashews
1/4cup Ghee
2pinch Salt
Few pistachios nuts for garnishing

Heat butternut squash, milk and sugar in a microwave safe bowl for 10minutes (high), stir in between until the sugar gets add the roasted rava, salt,barley meal and cook for 20-25minutes (high) again, stir in between every 5 minutes, heat the ghee in a another bowl for 5minutes, add the cashewnuts to the hot ghee and cook again for 5 minutes in high until the cashewnuts get slightly brown..add this hot ghee,cardamom powder and cashew nuts to the already cooked kesari and stir the kesari well and serve warm..


Paneer Butter Masala

Paneer Butter Masala is a delicious Punjabi dish, which is quiet popular in most of the northern part of India, the word paneer means to Indian cottage cheese which is prepared with thick milk and vinegar or lemon juice..This paneer butter masala is also called as Paneer makhani, my preparation of paneer butter masala goes for an easy and but not a quick preparation, yea this paneer butter masala takes a bit time consuming for making out onion puree, tomato puree and cashew paste but once all ur ingredients are ready, this masala will turn out quickly and prefectly awesome..I can eat paneer butter masala anytime almost every day, but the cream and cashew paste used to prepare this masala makes me little freaky anyhow its such a rich and delicious dish, we are die hard fans of this gravy thickened by using onion puree, tomato puree, cashew paste and cream..Needless to say that this paneer butter masala suits very well as side dish with Naan, rotis, parottas or with chapathis..

2cups Paneer cubes
2nos Onions (chopped)
4nos Tomatoes
1tsp Ginger garlic paste
2nos Green chillies (slit opened)
1/2tsp Red chilli powder
1/2tsp Turmeric powder
1cup Milk
10nos Cashews
1tsp Garam masala powder
3tbsp Butter
1/2cup Cream
1/2tsp Shah Jeera or Fenugreek seeds
2tbsp Kasturi methi (dry fenugreek leaves)
2tbsp Coriander leaves (chopped)

Cook chopped onions for 10minutes in high in microwave oven, meanwhile heat the milk and soak the cashews in warm milk,boil the tomatoes in water for 5 minutes, remove from water and dip them in cold water, remove the skin and blend the tomatoes as puree...Grind the soaked cashews with quarter cup of milk as fine paste, grind the cooked onions as puree and keep aside...Toast the paneer cubes in butter on both sides until they turns slightly brown and let them in hot water to make them soft..

Now heat enough oil and butter, fry the shah jeera and saute the slit opened green chillies, onion puree, ginger garlic paste and cook everything in simmer until the raw smells goes away, add the kasturi methi, turmeric powder, garam masala powder,red chilli powder and tomato puree to the cooking masalas, saute everything again for few more minutes...finally add the cashew paste, remaining milk,paneer cubes to the masalas and cook again for few minutes, finally add the cream, chopped coriander leaves and put off the stove..

Serve hot !!!!

Sunday, November 15, 2009

Bhindi Zunka

'Zunka', a Maharashtrian delicacy made basically with onions and bengal gram flour or besan..I learned this simple and easy side dish through my friend who adore north indian dishes and she prepared this delicious bhindi zunka when we went to her home for lunch before a month back, my H who never ever like bhindis loved my friend's bhindi zunka and he really appreciated her for this delicious dish, which pulled me to ask her for this recipe which i thought would be too long to cook..for my surprise this dish is completely very simple quick to prepare also very easy which tastes delicious..For me this zunka is one of the cousin sister of our paruppu usili, which is really very quick and easy to prepare than paruppu usili...U can prepare zunka simply with onions and bengal gram flour or else with any sort of veggies but personally i felt bhindi and capsicum works out wonder with besan flour..Zunka are traditionally served with bhakri, a thick flatbread made with jowar and bajra flours and this zunka and bhakri are the main foods of the rural Marathi peoples..This both dishes are well balanced in terms of proteins and carbohydrates....

2cups Bhindi/Okra/Lady fingers
1no Onion (chopped)
1/2cup Besan flour/bengal gram flour
1/2tsp Cumin seeds
1/4tsp Ajwain seeds
1/2tsp Turmeric powder
1/4tsp Red chilly powder
2nos Slit opened green chillies
3nos Curry leaves
1tbsp Coriander leaves (chopped)
2tbsp Oil

Heat a pan, add the besan flour and dry roast gently on medium heat until the aroma comes out, keep an another pan add enough oil, let splutters the cumin seeds, ajwain seeds..add the chopped onions, slit opened green chillies, curry leaves and saute until the onions turns add the bhindi pieces saute with turmeric powder, red chilly powder and salt for a few minutes now stir in the roasted gram flour and saute gently in medium heat, the flour will get cooked with oil and veggies, dont add any water...cover the pan with lid and cook in low heat for few minutes until the oil gets separates..garnish the coriander leaves and serve hot..

This zunka tastes great with rotis,curd rice, rasam rice or any other flat breads!!

Saturday, November 14, 2009

Snake Gourd & Oats Kootu

Snake gourd and Oats kootu??? yea i have prepared this delicious, simple and easy kootu with snake gourd pieces and quick cooking oats which suits incredibly with hot steaming rice and spicy potato masala....Initially i want to prepare simple and usual kootu with snake gourd with coconut-green chillies grounded masala, but finally i skipped coconut part and prepared this delicious kootu with quick cooking oats instead of coconut based masala..Adding quick cooking oats in gravies doesnt even change their taste but turned out really yummy and thick as oats tends to turns anything thick once they are cooked...People who loves oats or hate coconuts in their gravies can try out this combination for making out kootus or curries..Such a delicious and healthy dish suits prefectly even for growing kids and aged peoples...

1cup Snackgourd pieces
1/4cup Cooked moongdal
1/2tsp Turmeric powder
3tbsp Quick cooking oats
1no Onion (chopped)
1no Tomato(chopped)
1tsp Ginger (minced)
1/2tsp Mustard seeds+urad dal
2nos Dry red chillies
4nos Curry leaves
2tbsp Coriander leaves(chopped)

To Grind:
1/2tsp Cumin seeds
2nos Green chillies

Grind as fine paste both cumin seeds and green chillies and keep aside...heat enough oil, let splutters the mustard seeds, urad dal & dry red chillies..add the chopped onion, curry leaves and saute until the onions turns transculent, add the chopped tomatoes and minced ginger, cook everything until the tomatoes turns mushy...Add the chopped snake gourd pieces,grounded paste,salt and turmeric powder, saute everything until the veggies add the quick cooking oats, saute everything in medium high flame for a while..add enough water to the cooked moongdal and add the dal to the cookies veggies...Cook everything until the veggies get well cooked, finally add the chopped coriander leaves, put off the stove...

Serve hot with hot steaming rice and rotis!!

Friday, November 13, 2009

Butternut Squash Rasam

Rasam, real comforting food, recently i bought butternut squashs from my farmer's market..after trying out few bakes with home made butternut squash puree, there were some leftover puree sitting in my fridge instead of making out gravies or sweets with this left over puree i tried out some hot rasam, for my surprise this rasam tastes marvellous, colourful with bright orange colour with mild sweet anf spicy taste...We just loved this delicious rasam with papads...As usual, i used home made rasam powder, slit opened greenchillies, lemon juice and a tomato with some crushed garlic cloves..Simple, easy and delicious rasam ready within few minutes...

2cups Butternut squash puree
1cup Water
1no Tomato (crushed)
1tsp Homemade Rasam Powder
1tsp Lemon juice
4nos Garlic cloves
1no Slit opened green chilly
1/2tsp Mustard seeds + urad dal
1/4tsp Cumin seeds
1/4tsp Asafoetida powder
2nos Dry red chillies
5nos Curry leaves

Take the butternut squash puree, crushed garlic cloves, crushed tomatoes, home made rasam powder,curry leaves, water with enough salt together in a bowl ....heat enough oil and add the mustard seeds, cumin seeds, dry red chillies,slit opened green chillies and asafoetida powder and let them add the butternut puree-spice water..once they starts bubbling put off the stove, finally add the lemon juice and give a stir...

Serve hot with rice and any spicy side dishes!

Rajma & Bellpepper Pulao

Personally i always feel that preparing pulao seems quite easier than making out briyanis after a late wake up that too on sundays, our's this sunday menu went for this easy and simple as well as quick pulao with rajma which i already soaked, cooked and frozen ,prepared along with sauteed bellpeppers with spices,which i mixed to the already cooked basmati rice...This pulao needs hardly few minutes if u have everything besides u...Easy pulao suits prefectly for a lunch box menu, even the little one at home love this delicious and mildly spiced rice with papads or with boiled eggs..Kidney beans are an excellent source of molybdenum. They are a very good source of folate, dietary fiber and manganese. Kidney beans are a good source of protein, thiamine, phosphorus, iron, copper, magnesium, and potassium. Needless to say how healthy those green bell peppers.This pulao goes for simple spices and am damn sure that everyone at home will definitely love this colourful, delicious, flavourful and healthy pulao..

1cup Cooked rajma
1no Bellpepper (chopped as cubes)
3cups Cooked Basmati rice
2nos Bay leaves
1/2tsp Cumin seeds
1no Onion (chopped finely)
2nos Slit opened green chillies
1/2tsp Red chilly powder
1tsp Turmeric powder
1tsp Coriander powder
1/2tsp Garam masala powder
5nos Curryleaves

Heat enough oil and fry the bay leaves, cumin seeds together until they turns brown, add immediately the chopped onions, curryleaves and cook well until the onions turns transculent, add immediately the cooked rajma beans, coriander powder, turmeric powder, slit opened green chillies, red chilly powder, salt, garam masala powder and toss gently in simmer until the oil get separates,now add the bellpepper cubes cook for few minutes until they get half cooked..Add the already cooked rice to the veggies-masala mixture and toss gently until the rice get well mixed with veggies..

Serve hot with papads or hard boiled eggs!

Thursday, November 12, 2009

Chinese Style Lettuce Wraps With Nutty Sauce

I just love chinese foods, whenever i taste anything different and new in this famous cuisine i will try out immediately and most of my trials through this cuisine turns out awesome and delicious..I had this no cook lettuce wraps recently at my friend's place and i have completely fallen in love with this fresh, crunchy and nutty lettuce wraps where she used carrots, cabbage leaves,beans sprouts, cucumber,roasted peanuts and cooked rice noodles tossed everything in light soya sauce, sugar and rice vinegar,rolled and served with crunchy lettuce leaves also we loved her sauce which she served along with these crunchy lettuce wraps ..I prepared both together yesterday for our dinner, needless to say that this crunchy lettuce wraps vanished within few minutes and finally i took a picture of two lettuce wraps left for me..My H loved it much and my lil ones too..

9nos Lettuce leaves
1no Carrot (chopped as long strips)
5nos Cabbage leaves (chopped as long strips)
1/4cup Beans sprouts
1/4nos Cucumber (chopped as long strips)
1/4cup Cooked rice noodles
3tbsp Peanuts (chopped roughly)
2tbsp Light soya sauce
1/4tsp Rice vinegar
1/2tsp Sugar

Combine together the carrots,cabbage leaves, beans sprouts, cooked rice noodles, cucumber pieces and peanuts in a large bowl also mix together the soya sauce, rice vinegar and sugar in an another bowl, add gradually the sauces to the veggies and toss gently..

Place a lettuce leaves in a plate, arrange sauced veggies over the leaves and roll them as we do to roll the spring rolls, serve immediately..u can tie the lettuce wraps either with a garlic chives or pick with a tooth pick..

Nutty Sauce:
2tbsp Dark soya sauce,
1/2tsp Ketchup
1/2tsp Chilly sauce
1/4tsp Sugar
1/4tsp Peanut butter
1tsp Chopped raw peanuts

Combine all the ingredients together in a sauce bowl and serve along with crunchy lettuce wraps...Enjoy !!

Wednesday, November 11, 2009

Eggless Butternut Squash & Chocolate Breakfast Bread With Almond Milk

Breakfast plays an important role for our everyday's menu...Few months back, i dont put that much interest in taking complete breakfast coz of my very quick and fast morning routines..but now i am not the one who skip my breakfast, am enjoying my breakfast either with cereals or with quick breads i usually prepare atleast twice or thrice a week..Here is one among those quick breakfast bread which i prepared with butternut squash puree, whole wheat flour, quick cooking oats, barley flour as eggless breakfast bread which suits incredibly even for a lazy sunday morning brunch..As my lil ones loves anything with chocolate, i have added almost a cup of chopped chocolate pieces instead chocolate chips which turned out this breakfast bread really delicious...Also this is the first time am preparing bakes with butternut squash, for my surprise this bread tastes marvellous, so soft and really very moist coz of the butternut squash puree..I followed very easy and simple process of baking which i usually follow to make out my quick breakfast bread..

2cups Butternut squash puree (homemade)
1cup Whole wheat pastry flour
1cup Quick Cooking oats
1/2cup Barley flour
1/2cup All purpose flour
3/4cup Chocolate pieces
1/2tsp Baking soda
1/2tsp Baking powder
1/2cup Butter (room temperature)
1/2cup Sugar
Few butternut squash seeds for garnishing

Beat together butter and sugar until they turns creamy, meanwhile combine together the whole wheat pastry flour, quick cooking oats, barley flour, all purpose flour, chocolate pieces, baking soda and baking powder together and keep aside...I prepared butternut squash puree by pressure cooking some butternut squash pieces upto three whistles and pureed it in a blender until a soft and smooth puree..Preheat the oven to 350F..

Now add the homemade butternut squash puree to the creamy butter and sugar mixture and beat until well mixed..add gradually the flours-chocolate mixture to the wet ingredients, whisk until everything get well mixed..Grease a loaf pan and line a baking sheet over the loaf pan...pour the batter over the baking sheet,sprinkle the butternut squash seeds over the batter and bake for 25-30minutes until they turns brown or the skewers inserted comes out clean..

Enjoy this breakfast bread warm or cold!

Almond Milk:
10nos Almonds
2cups Thick milk

Heat a cup of milk and soak the almonds in this hot milk for an hour or overnite..I usually soak the almonds overnite..Blend together the soaked almonds, milk and sugar..heat this milk for few minutes(until they gets slightly warm), they tastes divine if they are served warm...

A complete breakfast!

Stuffed Spicy Potato & Barley Buns

Baking with barley flour is completely new for me, but anyhow i want to start my baking with barley flour as something savoury instead of cakes or something as sweet bakes with barley flour...Voila!!my first baking with barley flour turned out really fantastic and i was really very happy of the final result...Just loved this stuffed spicy potato and barley buns for our evening snacks, initially i want to make out something cheesy but finally i prepared this stuffed potato and barley buns with some spicy potato masala i prepared for our lunch...I combined whole wheat pastry flour and barley flour spiced with pepper powder, dry basil leaves stuffed with spicy potato masala...Even my little one loved this stuffed buns with some salad for his dinner...The flour from barley can be very well used as substitute for cake flour or else for wheat flour,the flour that produced from the whole barley is lot more nutritious than flour from pearl barley....Barley contains almost all vitamins, minerals, amino acida and fiber that our body needs...The flour i brought from organic store is from whole barley and they were really prefect to make out bakes.. These baked buns are really fantastic and delicious..

2cups Whole wheat pastry flour
1cup Barley flour
2tbsp Active dry yeast
1tsp Sugar
1tsp Salt
1cup Luke warm water
3tbsp Olive oil
1/2tsp Pepper powder
1/2tsp Dry basil leaves
1/2cup Potato masala
2tbsp Corn meal (for dusting)

Take a bowl, add the luke warm water, dry yeast, sugar and salt, give a stir and keep aside for 5 minutes in a warm place until the yeast turns foamy...Combine together the whole wheat pastry flour, barley flour,pepper powder, basil leaves in a large bowl, add the foamy yeast,olive oil to the flour and knead as soft dough (add water if needed for kneading)..grease a bowl,place the soft dough and let them sit for 2 hours in a warm place until they double their volume...For the potato masala do check here..

After two hours, knead the dough and make out 6 medium sized balls, sprinkle the corn meal and flatten the dough as disc, place a tablespoon of potato masala, cover the masala completely with a dough, shape the dough as buns..meanwhile preheat the oven to 350F, line a baking sheet over a baking tray and arrange the buns one by one,leave sufficient space in between...Bake this stuffed buns in the middle rack for 25-30minutes until the buns turns golden brown...


Tuesday, November 10, 2009

Lemon Rice Sevai/Rice Noodles

Rice is a great source of complex carbohydrates, which is an important source of the fuel our bodies need.Carbohydrates are broken down to glucose, most of which is used as energy for exercise and as essential fuel for the brain..Rice is healthful for what it does not contain. Rice has no fat, no cholesterol and is sodium free. Rice is an excellent food to include in a balanced diet.

A good source of vitamins and minerals such as thiamine, niacin, iron, riboflavin, vitamin D, calcium, and fiber.Low in sugar.. Rice is gluten free. All rice is gluten free, making rice the essential choice for people with gluten free dietary requirements. Rice contains no additives or preservatives, making it an excellent inclusion in a healthy and balanced diet. Rice also contains resistant starch, which is the starch that reaches the bowel undigested. This encourages the growth of beneficial bacteria, keeping the bowel healthy..Rice is a low-sodium food for those with hypertension.While lemon contains flavonoid a compound that contains antioxidant and anti-cancer properties.The high vitamin C content of the lemon has been used for hundreds of years to ward off scurvy among sailors and travelers. There is little sodium, so the fruit is good as a flavoring for those on a low salt diet.I prepared a day back rice noodles at home, i finished some left over rice sevais as lemon rice sevai with simple tempered spices and fresh lemon juice, everyone at home like this simple lemon rice sevai especially my little one..

2cups Leftover cooked rice noodles
1/4tsp Mustard seeds
1/4tsp Urad dal
1/2tsp Chana dal
1/4tsp Asafoetida powder
1/2tsp Turmeric powder
1tbsp Ginger (minced)
10nos Peanuts
2nos Green chillies (slit opened)
2nos Dry red chillies
5nos Curry leaves
2tbsp Fresh lemon juice

Heat enough oil and add the mustard seeds, urad dal, channa dal, asafoetida powder, curryleaves and let them fry, add immeditaly the slit opened green chillies, dry red chillies, peanuts,minced ginger, curryleaves and turmeric powder and stir for few minutes in low flame until the peanuts get add the already cooked rice noodles, toss gently in low flame for few minutes, switch off the stove...finally add the lemon juice and toss well until the lemon juice get well mixed with the rice noodles...

Serve hot !

Monday, November 9, 2009

Think Spice - Think Coriander Seeds Roundup

First of all i would definitely say a big thanks to all my fellow bloggers for sending their delicious and prefect entries for this famous Think Spice event...I was quite late to post the roundup coz of few problems with my system, voila!! finally am here with the roundup with both vegetarian and non-vegetarian dishes with coriander seeds as main ingredients..My big thanks to Sunita who granted me this great opportunity for hosting this spice event..I really enjoyed hosting this spice event and i posted this roundup as many categories...Hope u will all enjoy all these virtual treats of droolworthy dishes...Here we go..

Rice Dishes:

1)Pomegranate Rice In Coriander Powder from Jayasri of Samayalarai-Cooking is Divine..
2)Coriander Rice from Nandini of Ushanandini's Recipes..
3)Capsicum Rice from Bhuwana of Cooking Lounge..
4)Arisi Paruppu Sadham from Priya of Priya's Easy N Tasty Recipes..
5)Rajma and Greens Pulav from Lata Raja of Flavours and Tastes..
6)Puliyodarai from Menaga of Sashiga..

Spice Powders & Chutneys:

1)Dhaniya Podi from Vidhya of My Receipes..
2)Dhania Podi from EC of Simple Indian Food..
3)Dhana Jiru/Coriander-Cuminseed Powder from Meera of Enjoy Indian Food..
4)Coriander Seeds Powder/Dhania Podi from Gethan of My Tasty Recipe..
5)Charu Podi/Rasam Podi from Prasu of My Culinary World...
6)Coriander Thuvaiyal from Nandini of Usha Nandini's Recipes..
7)Roasted Pepper Hummus from Graziana of Erbe In Cucina(Cooking With Herbs)..
8)Peanuts Brinjal Pachadi from Vijitha Shyam of A Foodie n Her Cooking Hat..


1)Kothumalli Vidhai Kuzhambu from Lata Raja of Flavours and Tastes..
2)Dhania Rassa from SE of Denufood-Delicious & Nutritious Food..
3)Vatha Kuzhambu from Vidhas of Appetizing Recipes..
4)Coriander Seed Chutney from Malarvizhi Sivasubramaniam of Malar's Cuisine
5)Chana Dal With Coconut Ground Masala from Kanchan of Kitchen Gossip..
6)Pumpkin Curry from Keerthana of Kitchen Vibes...
7)Mung Lau Dalma from Oriya Foodie of Home Cooked Oriya Food..

8)Masoor Dal Sambhar from Suma Gandlur of Veggie Platter..
9)Pathiya Kuzhambu from Cham of Spice-club..
10)Ennai Kathirikkai Kuzhambu from Menaga of Sashiga..
11)Creamy Bottlegourd Curry from Pari Vasisht of Foodelicious..
12)Varuthu Aracha Chowchow Kootu , (Dry Green Peas) Paruppu Urundal Rasam , Vazhakkai Malli Kuzhambu from Priya of Priya's Easy N Tasty Recipes..
13)Dal Curry With Yam from Priya Prashanth of Priyas Recipes..


1)Dhania Coffee from Shanthi Krishnakumar of Shanthi Krishnakumar's Cookbook..
2)Dhaniyala Kashayam from Rekha of Plantain Leaf..
3)Surasam-Ginger Dhania Juice from Kamala Bhoopathy of Cook At Ease..
4)Kokam Sarbat from Sheetal of Life Is Beautiful..
5)Coriander Seeds Tea from Raks of Rak's Kitchen...

Side Dishes:

1)Potatoes in Red Coriander Sauce from Nags of Edible Garden..
2)Stuffed Bhindi & Stuffed Brinjal from Vidhas of Appetizing Recipes..
3)Mulor Ghanto (Dry Raddish Curry) from Sayantani of A Home Maker's Diary..
4)Cajun Style Potatoes from Humaira of Humaira's Food Passion..
5)Saunfwale Aloo Baingan from Lata Raja of Flavours and Tastes..
6)Skillet Mushrooms from Cool Lassi(e) of Pan Gravy Kadai Curry..
7)Stuffed Brinjal/Eggplant from Supriya Shenai of Celebrating Little Things In Life..
8)Spicy Yam Stir-fry & Microwave Jeera Aloo from Priya of Priya's Easy N Tasty Recipes...

Flat Breads:

1)Methi Aloo Parantha from Malini of Khana Khazana With Malini..

Non Vegetarian Dishes:

1)Chicken Tagine With Butternut Rice & Succelent Curried Lamb Stew from Cool Lassi(e) of Pan Gravy Kadai Curry...
2)Kadai Chicken from Lissie of Salt and Spice..
3)Minangkabau Style Prawn Rendang from Sudha of Malaysian Delicacies..
4)Kolkata Style Coriander Chicken from Sumana of With Coffee & Tea.. 5)Chettinad Chicken Kuzhambu from Menaga of Sashiga..
6)Egg Onion Sandwich from Priya prashanth of Priyas Recipes..
7)Madurai Style Chicken Kuzhambu from Priya of Priya's Easy N Tasty Recipes...

I have left two entries from my beloved fellow bloggers Suma, Nandini & extremely sorry dearies, here is ur entries..

1)Coconut-free Kurma from Nandini of Usha Nandini's Recipes..
2)Everyday Garam Masala from Mayuri of Mayuri And Ma's Cookbook...
3)Microwave Aloo Methi Matar from Suma Gandlur of Veggie Platter...

Thanks a loads to all partcipants and Think spice event of this month goes for Turmeric as spice, hosted by Sudeshna...

Dhania Chicken Masala

Most of our sunday's menu cant be complete without any non vegetarian dish, our yesterday's lunch menu went for rajma & bellpepper pulao, dhania chicken masala served with potato raita..This dhania chicken masala goes for simple and easy cooking process as they doesnt need tomatoes, grated coconut masala etc...This hot and spicy chicken masala is prepared by marinating the chicken pieces with coriander powder, red chilly powder, turmeric powder and ginger garlic paste mixed together with thick curd for overnite...the best part of the chicken masala is the marination else the other cooking process are quite easy and really very simple...I learned this dhania chicken masala through my friend and this chicken masala is one of my family's favourite dish,needless to say that this masala dish suits awesome with any sort of rice dishes, rotis or simply with toasted bread for a lazy dinner..As turmeric powder plays an important role in this chicken masala.Coriander seeds contain an unusual array of phytonutrients. They are a very good source of dietary fiber and a good source of iron, magnesium and manganese.Coriander seeds have a health-supporting reputation that is high on the list of the healing spices. In parts of Europe, coriander has traditionally been referred to as an anti-diabetic plant. In many parts of India, it has traditionally been used for its anti-inflammatory properties. In United States, coriander has recently been studied for its cholesterol-lowering effects.Coriander seeds have loads of healthy nutrients that this dhania chicken masala suits prefectly to feed growing kids..

12-15nos Chicken pieces
1tsp Turmeric powder
1tsp Ginger garlic paste
1tbsp Red chilly powder
2tsp Coriander powder
1cup Thick curd/yogurt

For Masala:
2nos Onions(chopped finely)
1tsp Garam masala powder
2nos Red dry chillies
2nos Bay leaves
3tbsp Coriander leaves (chopped)
Salt (if needed)

Before a day, marinate the chicken pieces in a large bowl with red chilly powder, coriander powder, turmeric powder, ginger garlic paste, curd with enough salt and keep in fridge for overnite..

Heat enough oil in a kadai, add immediately the bay leaves and broken red dry chillies, fry until they turns brown..Add immediately the chopped onions, saute until they turns transculent..Now add the marinated chicken pieces without the curd-spice mixture and saute until the chicken pieces get half add the garam masala powder, remaining marinated spice-curd mixture, toss gently the chicken pieces, check for salt..add salt if needed and cook everything in medium high flame with lid closed, stir in between...Once the oil get separates from the masala, add the chopped coriander leaves and put off the stove..

Serve hot with rotis, rice dishes or with any dishes as u desire!

Sunday, November 8, 2009

Napa Cabbage Pakodas

Napa Cabbage is a type of chinese cabbage and widely used in Asian Cuisine..This cabbage is lighter in colour than other chinese cabbages such as bok choy which is also called as chinese cabbage, this napa cabbage is a main ingredient of kimchi, which is also eaten raw as salad, with soups or as simple stir fries with chickens, prawns or with many veggies..Napa cabbage is widely used in China, Japan and Korea and because of the immigrants from these nations, its also found in many cities around worldwide...I tried out pakodas with this napa cabbage as i bought recently in chinese store..Its too cold here and i was really craving for some pakodas for my evening snacks and i was quite happy of this napa cabbage as this cabbage tends to cook very easily and can be very soggy once they are fried..For my surprise this napa cabbage pakodas are really crispy and a prefect evening snacks for a cold evening..

2cups Napa cabbage (chopped finely)
1no Onion (big & chopped lengthwise)
4nos Green chillies (chopped)
2cups Besan
1cup Rice flour
1tbsp Ginger(finely minced)
1tsp Turmeric powder
10nos Curry leaves
1/4tsp Baking soda
Oil for deepfrying

Combine finely chopped napa cabbage, chopped onions, chopped green chillies, minced ginger, curry leaves, turmeric powder, salt, besan flour, rice flour, baking soda with enough water as thick batter which shouldnt fall apart..

Heat oil and drop gently a small portion of this batter to the hot oil and fry on both sides, until the pakodas turns golden brown..

Saturday, November 7, 2009

Minty Oats Paratha

Our yesterday's dinner is this minty oats paratha which i prepared with some leftover mint leaves, oats flour, quick cooking oats combined along with wheat flour..Such an aromatic paratha, needless to say that this healthy parathas suits incredibly for a healthy breakfast or dinner, tastes divine if served with any non vegetarian spicy dishes or with simple channa masala else with any other vegetable curries or masalas....I cant stop adding quick cooking oats to my indian breads nowadays and one among those healthy bread is this minty oats parathas, even kids will like to have this aromatic parathas for their evening snacks with nutella spread or cheese spread as my lil ones had these parathas with cheese spread for evening snacks with a glass of orange juice..

1+1/2cups Wheat flour
1cup Oats flour (grind quick cooking oats as fine powder)
1/4cup Quick cooking oats
1/4tsp Cumin seeds
1/2cup Mint leaves (chopped finely)
1cup Yogurt
2tbsp All purpose flour (for dusting)
Oil of cooking

Make a soft dough with wheat flour, oats flour, cumin seed powder, quick cooking oats,chopped mint leaves,salt, yogurt and water and keep aside for half an hour..make 10-12medium sized balls from the dough, dust the dough balls with all purpose flour and roll as flat round disc with rolling pin..

Heat few drops of oil and place the flattened paratha, cook on both side until they turns golden brown..Serve hot either with any side dish..

Chinese Stir-fried Broccolis & Babycorns

Simple stir fried veggies suits fabulously as side dish with Chinese Vegetarian Fried Rice.. i prepared this delicious stir fried veggies sterday with chinese vegetarian fried rice..Needless to say that this stir fried veggies needs just less than 15minutes to prepare as it goes for less cooking process..Crunchy broccoli florets & babycorns together works out wonder together and this stir fried veggies is prepared simply with soya sauce, cornstarch, chilli sauce, rice vinegar cooked in sesame oil, i used dark soya sauce u can also go very well for light soya sauce & ajinamoto (MSG) which i didnt used in this recipe too...This tasty stir fried veggies goes excellent along with hot steaming white rice, for non vegetarian version u can also goes for chicken chunks or prawns..

20nos Broccoli florets
15nos Babycorns (chopped)
1no Onion( chopped finely)
1tbsp Ginger (minced)
1tbsp Garlic cloves (minced)
2tbsp Dark soya sauce
1tbsp Chilli sauce
1/2tsp Rice vinegar
1/2tsp Corn starch/Corn flour
2tsp Sesame Oil
1tsp Sesame seeds

Heat the sesame oil, add the minced ginger, minced garlic to the hot oil and saute for few minutes..add immediately the finely chopped onions, saute just for few minutes, now add the chopped babycorns, saute for 5minutes..add the dark soya sauce and chilli sauce , cook everything in high flame until the sauces blend well with add the broccoli florets to the cooking veggies, saute for 5minutes..meanwhile make a thin white sauce with cornflour & rice vinegar, add this sauce to the veggies..cook until the sauce get thickens...

Serve hot with fried rice, garnished with sesame seeds...