Recipe Junction

Coconut & Peanut Chutney

2012-02-15T11:57:00.000+08:00

As soon as, I have seen Priti's post on Peanut Chutney, I was dying to try that out. few days back, my whole family was in mood for Idli, sambar and to go with that, I made Priti's peanut chutney. I followed her whole recipe, plus thought to add coconut in it, as I love coconut chutney with Idli, Dosa. This chutney is a perfect side dish with Dosa, Upma, idli, Pongal. For original recipe, click here.

Ingredients:

Peanuts/Ground nuts : 1/2 Cup
Roasted Urad dal : 1/2 Cup
Dry Red Chillies – 3-4(as per taste)
Chopped Garlic – 1 tsp
Jeera/Cumin Seeds – 1 tsp
Tamarind – marble size
Hing/Asafoetida Powder – A pinch
Salt – to taste
Oil – 1 tsp
Water – As needed

For Tempering :

Oil – 1 tsp
Dry Red Chilli – 1
Urad Dal – 1/2 tsp
Mustard Seeds – 1/2 tsp
Curry leaves – 1 sprig

Method:

Soak Tamarind in little water.
Heat oil in a pan, add cumin seeds and allow to splutter. Add dry red chillies, garlic and saute until brown.
Now add peanuts and stir until brown but not burnt, add roasted urad dal and coconut and saute until light brown. Stir continuously.
Remove from fire and transfer everything to a bowl and allow it to cool.
Once all fried items in room temperature, transfer it to a mixer or blender, add soaked tamarind with water, salt, Asafoetida and grind into smooth paste/chutney. Add as much water as you like the consistency of your chutney.
Transfer the chutney in a bowl and adjust salt if required. Amount of water depends on how you like your chutney consistency.
To make the tempering, in a small pan heat oil, add all ingredients listed under tempering in given order, saute until urad dal and chilli becomes brown and you get the aroma. Remove from fire and pour the tempering over prepare chutney and give a stir.

Chutney is ready, now enjoy.........................

Sending this to Priya's Now Serving to her
"The big Chutney Chow Down"

Stuffed Capsicum in Peanut-Sesame Seed Sauce on stove-top

2012-02-14T11:44:00.002+08:00

Want to color your life healthy? Then eat bright colour fruits and vegetables. Brightly colored bell peppers, are rich sources of some of the best nutrients available. Bell peppers, also known as sweet peppersor capsicum, are like the Christmas ornaments of the vegetable world since they are beautifully shaped, glossy in appearance and come in a variety of vivid colors such as green, red, yellow, orange, even in purple, brown and black. Bell peppers are not 'hot' like other peppers. They contain a recessive gene that eliminates capsaicin, the compound responsible for the 'hotness' found in other peppers.

Health Benefits of bell peppers/capsicum :

Brightly colored bell peppers, whether green, red, orange or yellow, are rich sources of some of the best nutrients available. To start, peppers are excellent sources of vitamin C and vitamin A (through its concentration of carotenoids such as beta-carotene), two very powerful antioxidants. These antioxidants work together to effectively neutralize free radicals, which can travel through the body causing huge amounts of damage to cells. Free radicals are major players in the build up of cholesterol in the arteries that leads to atherosclerosis and heart disease, the nerve and blood vessel damage seen in diabetes, the cloudy lenses of cataracts, the joint pain and damage seen in osteoarthritis and rheumatoid arthritis, and the wheezing and airway tightening of asthma. By providing these two potent free radical destroyers, bell peppers may help prevent or reduce some of the symptoms of these conditions by shutting down the source of the problem. So it creates protection against Free Radicals, Cardiovascular Disease, Promote Optimal Health, Promote Lung Health, Protection against Rheumatoid Arthritis and Better Eyesight...

Vitamin A & C content in red, green and yellow bell pepper(in 1/2 cup, chopped):

RED PEPPER :           Vitamin A 45%,     Vitamin C 240%
YELLOW PEPPER : Vitamin A 2%,        Vitamin C 230%
GREEN PEPPER :      Vitamin A 4%,       Vitamin C 60%
I just love to add them in our diet..Because of their hollow appearance, we love to stuff bell peppers. Almost every cuisine has their own stuffed bell pepper recipes. With Rice, meat, lentils, vegetables, nuts and cheese and so many more things are used to stuff the bell peppers. I love to stuff bell peppers with potatoes. Normally, I just stuff peppers and brown them and serve them with pulao or other things. Few days back, while I was browsing thru Indira's Blog, Mahanandi, I found her stuffed bell pepper recipe and she made a peanut-sesame seed sauce with it. After seeing that colorful sauce I had to try it and I made and served my guests. They were spellbound. It was worth all the effort, it's such an unique recipe, thanks, Indira for sharing the recipe.

Ingredients :

Bell peppers(of any color) : as needed(try to get small sized capsicums)
For stuffing --------
Potato : 3 (big)
Green peas: 1/2 a cup
Onion : 1(chopped)
Ginger-garlic paste :L 1 tblsp.
Tomato : 1(small-chopped)
Green chilli : 2(finely chopped)
Cumin seeds : 1 tsp.
Turmeric powder: 2 tsp.
Red chilli powder : 1-2 tsp.
Cumin-coriander powder : 2tsp.

Salt to taste
Roasted peanut (raw peanuts roast and ground) : 1/2 cup (not totally powdered, but ground into very small chunks)
Fresh coriander leaves : a bunch(chopped)

· For peanut-sesame sauce :

Sesame seed : 1/4 cup

Raw Peanuts : 1/4 cup

Cloves : 2-3

Cinnmon : 2(1" pieces)

Jaggery powder : 1 tblsp
.
Tamarind juice : 1 tblsp.

Salt to taste

Oil : 4-5 tblsp. altogether (3 for stuffed capsicum+2 tblsp. for sauce)

·
Method :

Prep: Pick small sized capsicums. Wash and trim the top off, remove the seeds and membrane and make a hollow space. Dip in a bowl of salted water for 10-12 minutes.
Boil the potatoes, mash and keep aside.
To make the stuffing, take a pan, heat 1 tblsp. oil, add cumin seeds. Then add chopped onions, ginger-garlic paste, green chillies and tomatoes. Saute for a while, add all powdered spices, then add mashed potatoes, green peas and mix well. Stir for 2-3 minutes. Season with salt and add roasted peanuts. Mix well, add chopped coriander leaves, mix well with the potatoes and remove from heat. Your stuffing is ready.
Fill bell peppers with the potato stuffing to the top.
Take a big and wide frying pan, add 2 tblsp. of oil, place bell peppers neatly in a circle. Cook them covered on medium heat for 7-8 minutes. Turn them to sides in between, so they could get brown from all sides. Caution : Be careful while handing these beauties, as they are tend to break if overcooked. Just cook them until they are browned and tender to touch. Mine has become little overcooked. Do not overcook.
To make the Peanut-sesame Sauce : Roast peanuts and sesame seed. Take them in a grinder with all the other ingredients. Grind them to a smooth paste.
Heat 1 tblsp. oil in another big and wide frying pan. Add the peanut-sesame sauce and about 2/3 cup of water. Mix well. Simmer on medium heat for about 10 minutes. Add salt and a bit of sugar to adjust your taste. Place browned capsicums directly from the other pan to this pan of cooked sauce very carefully, put little sauce over the bell peppers. Cook covered for another 8-10 minutes in medium heat.

Serve on serving dish and drizzle sauce over the stuffed capsicums and serve hot or in room temperature with rice, chapati, naan or with any Indian bread...I know, it's a labory, time consuming dish, but when you taste it, you will feel it's worth the effort..enjoy these beauties warm for best taste.

Reposting few archived recipes for my event :

Gujrati Potato, Broccoli and Brinjal Curry
Baingan Bharta with bell Pepper

Sending all 3 to my ongoing event, spotlight : Winter vegetable

Karaishutir kachori(Green Peas Kachori) & Dum Aloo in North Indian Style

2012-02-13T16:17:00.000+08:00

This is a full meal idea from me, which I make when I'm in a mood to make something special... it's Karaishuti'r Kachori or green peas kachori, a bengali delicacy, deep fried bread stuffed with green peas and Dum Aloo, a North Indian Style Spicy potato curry. Both goes very well together, complementing each other.

Karaishuti'r/Matarshuti'r Kachori (Green Peas Kachori)

It is a famous and all bengalees beloved delicacy, generally made during winter season when fresh green peas available. But nowadays, with the blessings of Giant Supermarkets, you can get frozen green peas throughout the year. It is a small deep fried bread made with white flour(maida) and stuffed with spice mixed mashed up green peas. It just melts in your mouth.

Ingredients :
All pose Flour(maida) : 2 cups
Ghee/oil : 2 tblsp.
Salt to taste
For green peas filling
Green peas(fresh or frozen) : 1 cup
Ginger :1" (Grate and squeeze out the juice)
Cumin seed : 1tsp.
Dry red chilli : 1
Fennel/Aniseed/Saunf : 2 tblsp.(grind into powder)
Red chilli powder : 2 tsp. (as per taste)
Sugar : 1 tsp.
Oil for frying

Method :

Prep: Dry roast cumin seed and dry red chilli until brown. Remove and grind immediately and store into a container to preserve the flavour. You can store for further use.
Take flour in a big bowl, add ghee/oil and 1/2 tsp. salt, mix well with the flour, then add enough water to make a tight dough. Keep aside.
To make the filling : If using fresh peas, boil them for few minutes. Then grind into a paste with very little water. Heat 1 tblsp. oil in a pan, add the peas paste and stirring continuously, dry up all the moisture. when all the water evaporates, add roasted masala powder, chilli powder and grounded fennel seed powder. Add sugar and salt. When mixed well together, remove from heat and let it cool a bit.
To make kachoris : From flour dough make small balls. With a rolling pan, widen each ball a bit, put 1 tblsp. filling in the center, and seal it again carefully from all sides. Make a round ball again. Stuff other flour balls with filling same way like this.
Now take one stuffed ball and flatten the ball 3-4 inch wide pressing very gently. Take care not to break the outer cover. The filling should not come out of it.
Heat enough oil in a pan for deep frying. Carefully drop one rolled out bread into oil through the side of the pan. Press one side of the bread with a spatula, once that side is puffed up, flip to the other side and fry until lightly browned. Take out from oil. Drain the excess oil on a paper towel.
Kachori is ready to serve. Always make just before serve, it doesn't taste the same when cold. Fry other kachoris same way.

Dum Aloo in North Indian Style (baby potatoes in thick gravy)

Ingredients :

Baby potatoes : 20-25nos.
Onion : 2(medium-grated)
Tomatoes : 2(medium-pureed)
Ginger-garlic paste : 3tblsp.
Cumin seeds :1 and 1/2 tsp.
Poppy seeds : 1 tblsp.
Red chilli powder : 1tsp.
Turmeric powder : 2 tsp.
Cardamom : 2
Cloves : 4
Dry red chilli : 1(big)
Cinnamon : 2(1" stick)
Bay leaves : 1-2
Yoghurt/Curd : 1/2 cup(beaten)
Oil : 3-4 tblsp.
Sugar : 1 tsp.
Salt to taste
Garam masala powder : 1 tsp.

Method :

On a hot tawa/pan, roast together cardamoms, cloves, cumin seeds and poppy seeds. Grind roasted ingredients into powder. Grind together onion, ginger and garlic into paste, add roasted powdered masala into it, keep aside.
Meanwhile, boil unpeeled potataoes in a pressure cooker until tender, not overboiled. Remove and peel the potatoes.
In a pan, heat oil, fry potatoes adding little salt from all sides until golden brown. Remove on a paper towel.
In the same pan, add 2 tblsp. oil, add whole red chillies, cinnman and bay leaves and 1/2 tsp. of cumin seeds. Stir for a few seconds, then add grated onion paste and fry till golden brown. Add roasted powder, tomato puree, salt, chilli and turmeric powder.
Keep stirring, stir for 3-4 minutes, then lower the flame to sim, add curd little by little, mixing well with the masala paste. Stir fry till oil seperates. Add fried potatoes and stir gently to coat the potatoes with the masala. Add sugar at this moment.
Add 1/2 - 2/3 cup water and in low flame let it cook. When water dries up and gravy thicken, check the seasoning. Add if needed. Remove from heat. Add Garam masala powder. Stir and serve hot.

Enjoy the meal with your family...............

Sending this to my ongoing event, Spotlight : Winter vegetable

Palak Paneer(Cottage cheese cooked in flavorful spinach gravy)

2012-02-10T11:53:00.003+08:00

Palak Paneer, this is one such dish which is known to all Indian people and all who have visited Indian Restaurant at least once. This one also according to me very delicate dish to prepare. I have tried this also in many different restaurant, but not all could please me either. I didn't have tried to make this so far at home as I didn't have any good recipe. But when I read Rak's Palak Panner recipe, I was quite sure, it would please me and my family's taste buds. I will recommend everyone to try her recipe. I followed her recipe as it is and it came out totally delicious, so flavorful and delicious. Go to her space for more such delicious recipes.
To get a perfect palak paneer,we must take care to retain the green colour of the palak/spinach, also there should not be any smell of the palak, too. I will also recommend to use fresh spinach for this recipe, not packed mashed spinach.

Ingredients :

Paneer(Indian Cottage Cheese) : 1 cup
Palak/Spinach : 2-3 bunches
Onion : 1(big)
Tomato : 2
Green chilli : 2(as per your taste)
Turmeric Powder : a pinch
Coriander Powder : 1 tsp.
Kasoori Methi/dry fenugreek leaves : a pinch
Milk : 1/2 cup
Oil : 3 tblsp.
Salt to taste

To roast and grind :

Cinnamon : 1/2" piece
Cardamom : 1
Cloves : 1
Black Pepper : 1 tsp.(7-8 nos.)
Cumin seeds : 1 tsp.

Method :

Preperation : Clean the spinach and remove the stem from the leaf. Chop a little. Boil water in a pan and add the paneer, switch off the stove and keep covered till use.
Chop the onion and tomatoes finely.
In a pan, heat 1/2 tsp of ghee and fry all the items in the To roast and powder table, except cumin seeds. Add cumin seeds lastly. Do not burn which will turn the gravy bitter. Keep aside. Then grind all together into a fine powder after it cools off slightly.
Cooking : In the same pan, add the washed palak leaves and fry till it reduces in volume. The water in the leaves is enough to make it shrink. Transfer to a plate and cool down. Grind it with the green chillies and a pinch of salt.
Heat oil in a pan and fry onions thoroughly till it turns golden brown. Add the turmeric and coriander powder and give it a quick stir in low flame. Add the tomatoes and little salt to make the tomatoes cook fast.
Add the kassori methi now,while crushing them in between your palms. When the tomatoes turn mushy, add the ground spinach paste. Fry in low flame for 4-5 minutes till oil separates or till the raw smell disappears and the spinach gets cooked well.
Drain the paneer and add it to the gravy. Add milk and mix carefully and bring to boil. Add the powdered spice. Mix well.
Transfer to the serving bowl and serve with hot hot chapati, paratha or any Indian bread or rice.

I had this with Green peas Kachori or Karaishutir Kachori, which I will post on my upcoming post.
Linking this to my ongoing event, Spotlight : Winter Vegetable

Beetroot Chapati

2012-02-08T12:01:00.000+08:00

The Indian flat bread which is popularly known as chapati, is made out of Atta or whole wheat flour, is made by grinding the whole wheat kernel which is full of bran and germ. It is a daily food item in every Indian household like mine. This time to make it more healthier, I made my chapati dough with grated beetroot. We all know the health benefits of beetroot. Beetroot are an excellent source of folic acid and a very good source of manganese, potassium and fiber.
There are many methods of making this chapati. Some does it with boiled beetroot, too. But I think using fresh beetroot in chapati dough is much healthier option as it will retain all the valuable nutrients in it. I made it more healthier by not frying it like a paratha but just brushing it up with a little oil. And the end result, a soft, red colored delicious chapati which you can just eat itself.

Ingredients :

Whole wheat flour/Atta : 3 cups, plus a little extra for dusting

Beetroot : 2 (small)

Black cumin seed(kalonji) : 1 tsp.

Salt : 1 tsp.

Black pepper/red chilli powder : 1 tsp.

Butter : 1" cube/ Oil : 1 tblsp.

Lukewarm water : as needed to bind the flour

Oil : for brushing

Method :

Grate beetroot finely. Take the flour in a large mixing bowl. Add salt, kalonji, black pepper. mix them well and then rub in the butter or oil finely. Add the grated beetroot. Squeeze out the juice from the beetroot before adding it and add the juice in the flour. Mix everything together.
Now add lukewarm water little at a time and mix until you have a soft dough. Transfer to aflat surface and knead well until the dough is smooth and pilable. Cover it with a damp cloth and allow to rest for 20-30 minutes.
Make small balls out of the dough. Flatten each ball by pressing them between your palms and keep on a flat surface. Dust with little flour and roll it out to an 7 in. diameter circle.
Preheat a tawa/griddle or a wide frying pan over medium heat and place the rolled out breat on it. Cook for 30 sec. and turn it over. Now brush the top surface with little oil. Turn it over again and brush the other side with oil. Cook until browned on both sides.

It can be served with any side dish. I served it with a dal and Mix-vegetable Thoran, which is my next post. Just loved the combo and we had a healthy wholesome dinner.

Okra/Bhindi with roasted sesame and poppy seed

2012-02-05T16:02:00.002+08:00

Okra is known as Bhindi in India, and also referred to as Ladies' Fingers because of its shape. Okra is highly nutritional vegetable. It is,

Low in Saturated Fat, Cholesterol and Sodium, low in calorie
High in Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Calcium, Magnesium, Phosphorus, Potassium, Manganese, Protein, Riboflavin, Niacin, Iron, Zinc and Copper

The health benefits of Okra :

Okra is full of valuable nutrients, nearly half of which is soluble fiber in the form of gums and pectins. Soluble fiber helps to lower serum cholesterol, reducing the risk of heart disease. The other half is insoluble fiber which helps to keep the intestinal tract healthy, thus decreasing the risk of some forms of cancer, especially colon cancer.

Okra is very common vegetable in Indian diet, has several recipes from different regions of India. I think, in which way you cook this vege, it'll taste great, That's why, I love this vegetable so much. This recipe I found in one Indian cookbook by Mridula Baljekar, one England based Chef and cookbook writer, I want to share this recipe with you today...it is something very different and delicious. This is an onion-garlic free recipe as many people in India do not use onion and garlic during religious festivals. But you won't miss those ingredients in this recipe..try out sometime..........I added few ingredients, like tomatoes in the recipe and potatoes with okra.

Now to the recipe..........

Ingredients :
Okra : 10-12 pods
Potato : 1 (medium)- optional
Tomato : 1/2 (medium)
Black mustard seeds : 1/2 tsp.
Cumin seeds : 1/2 tsp.
Sesame seeds : 2 tblsp.(tablespoon)
White poppy seeds : 1 tblsp.
Dessicated coconut : 2 tblsp.
Dry red chilli : 1
Oil : 2 tblsp.
Salt to taste

Method :

Preperation: 1) Heat a non-stick tawa/griddle over medium heat and dry-roast sesame and poppy seeds, stirring constantly, until they are a shade darker. Transfer them to a plate and return the pan on heat. Add the dry chilli(broken up in 2) and coconut and roast them, until coconut turns a light-brown colour and dry chillies turn dark. Transfer them to another plate and let them cool. 2)When cool, using a coffee mill, grind all the roasted ingredients together until smooth. Keep aside. 3) Wash the okras, top and tail them and cut them each into 2-3 pieces(about 1") depending on their size. If using potatoes, cut them lengthwise in 1/2" thick pieces.
Cooking : Heat oil in a heavy bottomed pan, add mustard seeds. As soon as they begin to pop, add cumin seeds. Follow with the okra, potatoes and little salt. Stir-fry for 2 min. and add chopped tomatoes. Stir for another 1-2 minutes. At this moment, add 1/2 cup of water, reduce the heat and close the lid. Cook for 6-7 minutes or until they are cooked.
Stir the roasted ground spices into the okra and potatoes until they are fully coated with them. Stir fry for 2-3 minutes.
Remove from the heat and serve as a side dish with plain rice or chapati or parantha.

Sending this to Kiran's CWF : Sesame Seeds,
hosted by Kaarasaaram

Chilli Tofu

2012-02-01T11:12:00.000+08:00

I was little reluctant so far, to try out any recipe with Tofu here in Singapore. Though, there are many varieties available here, all are little soft as people here mostly use them in Soup. Finally, I found one variety which is extra firm and can be use in a curry. So, immediately I thought to prepare Chilli Tofu with that.

There is no need to mention the health benefit Tofu has. Tofu is a highly nutritious, protein-rich, low-calorie food which is also a good source of Iron, Calcium, Manganese even Omega-3 fatty acid. It has all the goodness of Soy Protein. Research on soy protein in recent years has shown that regular intake of soy protein can help to lower total cholesterol levels by as much as 30%, lower LDL (bad cholesterol) levels by as much as 35-40%, lower triglyceride levels, reduce the tendency of platelets to form blood clots, and possibly even raise levels of HDL (good cholesterol).
If you want to prepare something quick and delicious, Chilli Tofu is just right for you. It is very filling, tasty and easy-to-make. You can use it in a wrap, too.

Ingredients :

Extra Firm Tofu : 1 cup
Green Bell Pepper/Capicum : 1(diced)
Green chillies : 2(finely chopped)
Onion : 2(sliced)
Garlic : 3-4 cloves(chopped)
Soy Sauce : 1 tblsp.
Tomato Sauce/Tomato Paste : 2 tblsp.
Chilli Sauce : 2 tblsp.
Oil : 2 tblsp.
Salt to taste
Sugar : 1 tsp.
Black pepper to taste
Spring Onion : 1 bunch(chopped)+ little for garnishing

Method :

Wash tofu nicely under cold water n keep it in warm water for 10 min , after 10 min again wash n squeeze gently to take out excess water from it , cut tofu bar into cubes.
Heat 1 tbsp oil in a nonstick pan n shallow fry the cubes from all sides in light golden brown , remove the tofu pieces and keep them aside.
Heat rest of the oil in the same pan, add garlic, chillies and onion, saute it for a minute, than add bell peppers and saute for another 2-3 mins. Now add all sauces, salt, black pepper, sugar and mix nicely.
Next add tofu cubes, mix them gently till all the sauce well blend with tofu cubes. Finally, add chopped up spring onions and mix well. Cook for another minute and remove from heat.
Garnish with some more chopped up spring onions. Serve hot.

Roasted Winter Vegetable in Indian Spices

2012-01-30T15:14:00.001+08:00

Roasting all the vegetables in Oven without paying any attention, is just the right option when you are tired or lazy and same time want to have a delicious and healthy meal. Even you can prepare this ahead of time. So try this and I gaurantee, you will pat yourself on your back after an hour.
This recipe was just a sudden experiment and without any preperation. As I was making it for first time, I wanted to make it in a traditional way, but while checking the ingredients, I was out of few, so replaced a few spices and experimented with this. I was sure, with all these Indian spices it can't go wrong and let me tell you it came out very well, everyone in my family liked it. So I'm daring to share with you all..................

Ingredients :

Vegetables I added(can be added other winter vegetables like winter squash, leeks etc.) ======

Cauliflower : few florets(cut each floret into half)
Brinjal : cut into thin long slices
Carrot : cut into thin long pieces
Tomato : cut into long slices
Green/red/yellow Bell Pepper/capsicum : cut into long slices
Sweet potatoes : cut into thin long slices
Red Onions : cut into thin long slices

Spices to add ======

Oil : 3-4 tblsp.(olive oil preferably)
Garlic : 3 cloves(finely chopped)
Black Pepper to taste
Salt to taste
Basil leaves : 1 tblsp.
Kasuri Methi (dried fenugreek leaves) : 2 tblsp.
Corianer seeds : 1 tblsp.(coarsely grounded)
Cumin seeds : 2 tsp. (coarsely grounded)

Method :

Preheat oven to 425 degrees F.
Cut all the vegetables as said in the ingredients list on shown in the picture. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a oven proof baking tray. Pour olive oil, add salt, black pepper and all the spices over the vegetables. Toss well. Bake for 45-55 minutes, or until all the vegetables are tender, turning once or twice with a spatula.
Serve hot.

This one is obviously going to take part in my ongoing event,

SPotlight : Winter Vegetables

Broccoli & Spinach Stir Fry with Panch Phoron

2012-01-27T16:21:00.000+08:00

Spinach and broccoli make a very good pair. I make this stir-fry very often with rice/roti and dal combo.

Ingredients :

Spinach : 2-3 bunch
Broccoli Florets : 5-6
Dry Red chilli : 1(break into 2)
Panch Phoron : 1 tblsp.(a mixture of cumin seeds, black cumin seed, fenugreek seed, mustard seed and fennel seed-mix 1/4 tsp. each)
Onion : 1(medium)
Green chilli : 1(finely chopped)
Garlic : 2 cloves(medium)
Turmeric powder : 1 tsp.
Salt to taste
Oil : 2 tblsp.

Method :

Cut each broccoli florets into quarters. Chop spinach roughly.
Heat 1 tblsp. oil in a pan, add broccoli florets and in low flame let it cook until nearly done. Remove when done.
In the same pan, pour rest of the oil and heat, add dry red chilli and panch phoron, let the brown a little. Then add sliced onions and saute until lightly brown, add crushed garlic and green chilli, immediately add chopped spinach and turmeric powder.
Spinach may loose little water, when dries up, add broccoli florets again, season with salt. Mix everything well, saute for another 2-3 minutes.
Done. Serve hot with roti or rice.

This goes to my ongoing event, Spotlight : Winter Vegetable

Shiitake Mushroom Fried Rice

2012-01-25T14:23:00.001+08:00

I use Shiitake Mushroom in my diet for its goodness. Shiitake mushrooms have been used medicinally by the Chinese for more than 6,000 years. Not only are Shiitake mushrooms packed with more flavor than most of the little white button mushrooms sold most commonly in supermarkets, they are also full of high quality nutrients. The woodsy, pungent flavour of this meaty shiitake is one of the more flavourful and used in many Asian dishes. However, shiitake mushrooms contain high levels of protein, potassium, niacin, B vitamins, phosphorus, magnesium, and calcium. Shiitake Mushroom is also good source of Iron, Vitamin C, and Fiber. Here are some of the health benefits of Shiitake Mushroom :

1. It invigorates your Immune System

2. It's a powerful antioxidant

3. It promotes optimum health

4. It's heart healthy-lowers cholesterol

5. It has anti-cancer property

I made this with leftover rice for my lunch and it has become a flavourful and healthy meal in itself loaded with goodness of shiitake mushroom.

Ingredients :

Long grain rice : 1 cup, cooked

Shiitake Mushroom/any other mushroom : 250 gm.

Bell Pepper/capsicum : 1(cubed)

Bean sprouts : 1/2 cup

Spring Onions : 1 bunch

Onions : 2, medium, sliced

Garlic Cloves : 1-2, crushed

Green chillies : 1, finely chopped

Dark Soy sauce : 1 tblsp.

Chilli sauce/hot sauce : 1 tblsp.

Oil : 2 tblsp.

Salt to taste

Ground black pepper to taste

Method :

If you are making fresh cooked rice, cook until 3/4 done, do not overcook it. You can use leftover rice, too.
Remove and discard the mushroom stalks, then slice lengthwise. Slice bell peppers.
Heat oil in a pan, add sliced onions, bell peppers, mushrooms, stir fry until vegetables are soft. Then add crushed garlic, chopped green chillies, soy sauce and chilli sauce or any kind of hot sauce you are using. Lastly, add chopped spring onions and beansprouts, stir fry for 1-2 minutes.
Loosen the rice grains as much as possible, add to the vegetables. Season with salt and black pepper as per your taste. Mix well everything and cook for couple of minutes. Serve hot.

Note : Non-vegetarians, can add fried shrimps or egg omelet. I added fried shrimps in my rice.

Sending this to Radhika's Let's Cook#11~Rice
& To Simply.Food's Lets cook with Leftovers

Beet and Carrot Thoran - A great Side dish

2012-01-20T12:36:00.000+08:00

Thoran is a dry dish, originated from Kerala Cuisine, cuisine of South India, traditionally made with finely chopped vegetables like, beans, cabbage, carrot, Tomato, Spinach etc. The chopped vegetable is mixed together with grated coconut, Mustard seed, curry leaves, green chillies and turmeric powder and briefly stirred on a pan over a very hot fire. It makes a very delicious side dish with rice and rotis and no doubt it is very healthy as not much spices and oil need to make it.

I just love the taste of thoran and made many varieties with only cabbage, caroot, sometimes cabbage-carrot combo, this time I tried with Carrot and Beet and it was a yummy accompaniment with chapatis. I didn't add coconut in this thoran, as I was out of it. But it tasted yummy without the coconut, I must say.

Ingredients :

Carrot : 2(grated coursely, not very fine)
Beet : 2(grated coursely, not very fine)
Onion : 1(small, chopped)
Ginger : 1/2" piece, chopped finely
Garlic : 1-2 cloves, chopped finely
Green chilli : 1, chopped finely(optional)
Turmeric powder : 1 tsp.
Red chilli powder : a pinch(optional)
Sugar : a pinch
Salt to taste
Oil : 2 tblsp.

Tempering Ingredients :

Dry red chilli : 1, whole
Curry leaves : 7-8 nos.
Urad dal : 1 tsp.
Chana dal : 1 tsp.
Mustard seed : 1 tsp.
Cumin seed : 1 tsp.

Method :

Grate carrot and beet coarsely, not very fine. Keep them aside.
Heat oil in a pan, lower heat to medium, add dry red chilli first, then urad and chana dal, when they start to brown, add mustard, cumin seed and curry leaves. Before they turn to dark brown, add chopped onions.
Stir fry onions for few minutes, then add chopped ginger, garlic and green chillies. Stir fry for a minute, then add grated carrots and beets. Mix with the spices, add turmeric, a pinch of red chilli powder and salt.
Stir and mix well with the spices. Cover the lid and let it cook in medium flame for 5-6 minutes. Stir time to time to avoid burning. When veges are done, add a pinch of sugar, stir and remove from heat.

Note : The main taste of this dish comes from the tempering ingredients. So temper it properly, do not burn, then taste will be spoiled.

This is going to my event "Spotlight : Winter Vegetables"

and to Kaveri's event "The Kerala Kitchen"

Doodh Puli Pithe, A Bengali Speciality for Makar Sankranti

2012-01-19T11:13:00.001+08:00

Wish you all a Happy Makar Sankranti

As New Year approaches, it is the time of harvest in India and this phase is celebrated with lot of excitement and zeal. This is known as Makar Sankranti or Poush Sankranti in West Bengal, as it is celebrated in teh last day of Bengali month of Poush. It is called by different names in all over India – Magh Bihu, Makar Shankranti, Pongal, Uttarayan etc. are just a few to mention.
Makar Sankranti, apart from a harvest festival is also regarded as the beginning of an auspicious phase in Indian culture. It is said as the 'holy phase of transition'. It marks the end of an inauspicious phase which according to the Hindu calendar begins around mid-December. It is believed that any auspicious and sacred ritual can be sanctified in any Hindu family, this day onwards.
To celebrate this harvest festival, in all bengali homes, mothers and grandmothers get busy making a special kind of sweet named 'Pithe', which is made with rice flour. Another special thing is needed is Palm Jaggery(khejurer Gur), which is only available in winter season. Once you taste this, you will never forget the taste of this special sweet. There are many kinds of Pithe, namely Puli Pithe, Gokul Pithe, Dudh Puli, Patishapta Pithe and many more.
Last month, when I was visiting my parents, my mother made this special sweet for me, as I was leaving before the sankranti comes. Nothing comes closer to the taste of my mother's hand made pithe. I took the recipe from my mom so I can prepare this myself, thought to share the recipe with you on this auspicious festival time.

Doodh puli has a outer shell made of rice flour and an inner filling made of Coconut and sugar. The shell is commonly made into half-moon shape, this is called puli. After these pulis are prepared, are either boiled in thickened milk/doodh, sweetened with jaggery. So got the name, "Doodh puli".

Ingredients : (makes around 25-30 Pulis)

Milk : 1 litre
Palm Jaggery : 250 gm.(approx.) or Sugar : 1 cup

For outer shell
Rice Flour : 500 gm.
Salt : a pinch
Lukewarm water to make the dough

For Inner filling

Grated Coconut : 2 cups
Sugar : 1 cup
Cardamom Powder : 1 tblsp.

Method :

Making filling : Take coconut in a wide pan. Add sugar little by little and keep stirring in low flame. Cook this mixture until the mixture comes together and sticks together. Remove from heat when the mixture leaves the sides of the pan. Flavor it with cardamom powder. Let it cool.
Making Outer shell : Take rice flour, add salt and mix. Add enough lukewarm water to make a soft dough. Cover the dough with a cloth.
Making Puli : After sometime, make small balls, size of a lemon from the dough. Flatten each ball with your fingers in the shape of a bowl. The shell would be medium thin. Stuff small amount of filling mixture into it. Bring together both the edges and it will get the shape of half-moon, press and seal with your finger. Your puli is done. Make other pulis the same way.
Making the thickened milk/doodh : In a big wide pan, heat milk, Once it starts to boil, let it cook for 10 minutes. Then lower the heat to low, add jaggery according to your taste(you should always add jaggery in low heat, as in high heat it can curdle the milk). Mix, add all the prepared pulis now, cook for another 15 minutes or until pulis are soft and the milk has thickened. Take care not to break the pulis. The milk shouldn't be too thick nor too thin.
Serve Cold...and relish this speciality.

This is going to Ramya's ABC series-dessert

Announcement of my event, SPOTLIGHT : Winter Vegetables

2012-01-13T15:48:00.006+08:00

New Year, New Resolution....in New year, I've taken a resolution that I'm going to make my event, "SPOTLIGHT", from now on a regular event. I couldn't organize it regularly due to lack of time for blogging. I've hosted already 3 Spotlight events so far and every time my blogger buddies have made them very successful. So, I'm expecting this time too the same and even more support and enthusiasm from all of you, as I've made more friends in the meantime.....
"Spotlight" will be hosted by me or my sister, Chandrani of Cuisine Delights. She is blogging for last 1 year and has amazing collection of wonderful recipes. She has got amazing number of friends following in very short time. So visit her space friends, who doesn't know about her blog yet.

Each month Spotlight will choose one theme for the event and the time frame will be from 15th to next month's 15th, as most of the events ends at 30th/31st.

Theme for January, 2012 :

This month, I'll host this event and the theme is "Winter Vegetables". Winter vegetables are mostly sweet and filling. They don't contain unwanted fats and renders the required energy content to the body. Outside India, most of the vegetables are available throughout the year. But in India, we mostly eat seasonal vegetables, fresh from market. There are lots of advantages eating seasonal fruits, fruits and vegetables will not only be cheaper but also at their flavor and nutritional peaks. The consumption of chemically treated off season fruits and vegetables primarily affects children. They also contain chemical colors that can affect the stomach, kidney and liver.
So, some common winter vegetables are Beets, carrot, Cabbage, Cauliflower, Broccoli, Radishes, Kohlrabi, Fennel, Spinach, Sweet Potato, Leek, Turnips, Winter squash, kale Etc.

Logo of this event

The rules of this event :

1. Cook something with some winter vegetables, available in your local fresh market. The dish can be any course of food, like appetizer, main course, side dish, dessert etc. It can be cooked, steamed, roasted or baked, that's your choice. It can be Vegetarian or Non-vegetarian, both are allowed.
2. Post your entries from 15th Jan till 15th Feb.
3. I'm encouraging you to post new entries, but archived entries are also accepted, if re-posted within the time frame.
4. Multiple entries are always welcome, all(also archived entries) must be linked with this announcement page.
5. Using logo is mandatory, as it will help to spread the word.
6. Non-bloggers, I mean who doesn't own a blog, can send their entries to my mailbox : riappyayan(at)gmail(dot)com. I'll include them in the round-up.
7. I've added a linky tool at the end of the post. Link your entries there with a pic, if you face any problem linking your entries, send the entries to above mentioned e-mail address with your name, blog name, recipe URL, and a 300x300 pixel wide picture of your entries.

So friends, I'm expecting whole-heartedly your full support and enthusiasm. Please spread the news in your blog if possible, as it is a quite unknown event to many new bloggers. Thanks and put on your thinking cap and apron and cook something warm in your kitchen............

Previous editions of SPOTLIGHT :

Spotlight : Fish

Spotlight : Summer fruits & vegetables

Spotlight : Baking without oven

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Baingan Bharta with Bell Pepper/Capsicum

2012-01-10T11:26:00.001+08:00

Baingan Bharta is a roasted eggplant dish, originated in the villages of Punjab. Baingan Bharta is a healthy dish - eggplant/baingan is the main ingredient here, which is low in fat and sodium and high in dietary fiber, vitamins C and B6, magnesium, phosphorus and potassium. Eggplants are roasted on open flame in this recipe to get a smoky flavour. Add to that tomatoes, green chillies and onion and you've a low calorie mighty nutritional punch in one single dish.
For this recipe, large eggplants are prefereable, as it has less seeds and easy to roast. To make a little variation from regular bharta, I added Capsicum/ green bell pepper in it and it tasted really great. I love to cook this dish with mustard oil, as it gives a very distinct flavour to this recipe. I would like to share with you the recipe today............ Hope you all also like it

Ingredients :
Eggplant/bringal/baingan : 1-2 (large)
Green bell pepper/capsicum : 1 (medium) -cut in cubes
Onion : 1 (large) -chopped
Ginger : 1"(grated)
Garlic : 4 cloves(grated)
Green chillies : 2 (chopped finely)
Tomato : 1 (large) -chopped finely
Cumin seed : 1 tsp.
Turmeric powder : 2 tsp.
Red chilli powder : 2 tsp.(as per taste)
Coriander powder : 2 tsp.
Lemon juice : 1/2 tsp. or Amchur(dry mango) powder : 1 tsp.
Salt to taste
Mustard oil : 2 tblsp.
Fresh coriander leaves for garnishing

Method :

Roasting Eggplants : Slit from the middle upto the stem, keep the stem intact. Then brush mustard oil all over the eggplant and sprinkle little salt over it and stand it on a burner of a gas stove over a medium flame. After one side is charred(turns black), turn to the other side holding the stem. Do the same thing until all sides up to the bottom of the eggplant is thoroughly charred and the flesh of eggplant is cooked.
Just after the whole bringal is charred, drop into a bowl of cold water, it helps the charred skin to come off easily. After 5 minutes, take out the skin. Cut the stem out and mash the flesh or pulp thoroughly, (there shouldn't be any lump left) and keep it aside.
Heal oil in a pan, temper with cumin seed. When they crackle, add onions. Saute for a minute, then add capsicum and saute with the onions. Then add grated ginger-garlic, green chillies. Saute again for 1-2 minutes.
Then add tomatoes and saute until tomatoes get pulpy, then add all the powdered spices. Cook until oil seperates from the spices. Add the mashed eggplant and mix well. Season with salt and saute for few more minutes. Lastly, I love to add little lemon juice or amchur powder, as it just gives a little tang in the dish and blends the spices well . Mix well and remove from heat.
Garnish with fresh coriander leaves. Serve it with simple chapati/roti or rice and any Indian Dal recipe. Just simply divine..........

Recipe is going to take part in Vardhini's "Dish It Out - Brinjal & Garlic" event, guest hosted by Sangee of Spicy Treats

Balti Potato with Bell Pepper & Corn

2012-01-09T11:14:00.000+08:00

I have to admit, once I tried this Balti Chicken from a cookbook, I have become hooked to Balti cooking style. As the whole dish is literally flavoured with whole spices and herbs, it is very healthy and flavourful dish. I have posted a Balti Dal with Spring onion & Tomato and Balti potato dish with aubergine/brinjal before. After trying them, these have become a regular dish in our menu. Try them, you will love them for sure.
Balti cuisine originates from the Northern Pakistan region of Baltistan, once a kingdom with its own royal family high in the harsh and cold Karakoram Mountains 'Balti' translates literally as cooking bucket, and the balti dish, known as a karai, is a two handled pan like a small, shallow wok in which the dish is both cooked and served. This cuisine is greatly influenced by the neighbouring cuisines of India, China, Iran and Afghanistan. The cooking style is quick, like a stir fry, and assembled straight in the pot, thereby retaining the freshness of the ingredients and the heat. Balti is traditionally served sizzling with a large naan bread which is used to scoop up this tasty dish. Balti cuisine includes from non-veg. Chicken, goat, lamb, prawn dishes till vegetarian potato, Aubergine, courgette dishes flavoured with whole Indian spices and fresh herbs.

This is another Potato dish I have tried from that book. Very simple and flavourful side dish with rice-dal/roti-dal combo. You need very few ingredients and very little time to prepare this dish.

Ingredients :
Potato : 3(medium), boiled and cubed
capsicum/bell pepper : 1(sliced lengthwise)
Frozen/fresh corn : 1/3 cup(optional)
Onions : 2(medium)
Fresh red/green chillies : 2(chopped finely)
Ginger : 1" piece (chopped finely)
Turmeric powder : 1 tsp.
Red chilli powder : 1-2 tsp.
Oil : 2 tblsp.
Salt to taste

Whole spices :

Fresh Curry leaves : 5-8
Cumin seed : 1/2 tsp.
Black Cumin seed : 1/2 tsp.
Mustard seed : 1 tsp.
Fennel seed : 1/2 tsp.
Fenugreek seed : 1/2 tsp.
Fresh Coriander leaves : 1/2 cup (finely chopped)

Method :

Boil potatoes. Slice green capsicum lengthwise. Slice onions.
Heat oil in a pan. Reduce heat to medium, add curry leaves first, then add all the whole spices one by one, then chopped up ginger and red chillies, stir for a minute, then add sliced onion.
When onions change colour, add capsicums and corn, immediately add boiled and cubed potatoes. Season with salt, add turmeric and red chilli powder. Give a good stir. Add chopped coriander leaves. Mix well, close the lid and let it cook for 2-3 minutes.
Remove from heat and serve hot.

Soya Malai Kofta Curry, Completely Vegan

2012-01-05T11:56:00.001+08:00

Soya chunks are one of the important source of protein for vegetarians and vegans. Last month, I invited one of my family friend, whose daughter has recently turned Vegan. It was quite a challenge to make something interesting and complete meal for her. So I thought to make Soya Malai Kofta for her, that too completely Vegan. It was a big hit in the party, everybody loved it and it is no doubt a healthy and powerpacked dish. I decided from now on I'll make malai kofta this way only. You should also give this a try.

Ingredients :

FOR KOFTAS
Soya chunks : 1 cup
Potato : 2(medium)
Beancurd(Tofu) : 1 cup(grated)
Salt : 1 tsp.
Red chilli powder : 1 tsp.
Cumin powder : 1 tsp.
Coriander powder : 1 tsp.
Green chilli : 1(finely chopped)
Cornstarch/corn flour : 4-5 tblsp.
Fresh coriander leaves : a handful(finely chopped)

FOR GRAVY

Oil : 2 tblsp.
Onion paste : 1/2 cup(paste of 2 onions)
Garlic-ginger paste : 2 tblsp.
Salt to taste
Turmeric powder : 2 tsp.
Coriander powder : 2 tsp.
Red chilli powder : 1 tsp.
Garam masala powder: 1 tsp.
Cashewnut paste : 2 tblsp.
Tomatoes, pureed : 2, or tomato puree : 2/3 cup
Fresh coriander leaves for garnishing

Method :

Making koftas : Soak soya chunks in bowlful of hot water for 15 minutes. Then put them in a food processor and crumble them finely. Meantime, boil the potatoes and grate tofu. When done, mix crumbled soya, mashed potatoes and grated tofu together. Mix all the other ingredients listed for kofta in the mix. Add enough cornflour to shape the mixture into small lemon sized ball. Keep aside.
Heat sufficient oil in a kadai and deep-fry the koftas until golden brown. Drain on absorbent paper.
Making Gravy : Heat two tablespoons oil in a pan, add onion paste and saute until golden brown. Add ginger-garlic paste, turmeric powder, coriander powder and red chilli powder and sauté for two minutes. Add cashewnut paste and cook for two to three minutes. Add tomato puree and continue to cook till oil surfaces. Add two cups of water and cook for further ten minutes. Add salt and garam masala powder and mix.
Finally, when gravy thickens, remove and garnish with coriander leaves.
Serving : Arrange fried koftas in serving dish and just before serving, pour the warm gravy over the koftas. Serve hot.

Happy New Year to all my readers and followers

2012-01-04T11:46:00.000+08:00

This is my prayer to God for all my readers, followers, blogger buddies and friends

My Wishes in 2012
God gives You..
12 Month of Happiness,
52 Weeks of Fun,
365 Days Success,
8760 Hours Good Health,
52600 Minutes Good Luck,
3153600 Seconds of Joy..and that’s all! ”
HAPPY NEW YEAR….

Pic. courtesy : http://indiascanner.com

Crispy Moong Dal Masala Dosa

2011-12-21T04:20:00.000+08:00

Dosa or crispy pancake is a staple food of South India. It is served mainly for breakfast. It is also popular allover India. To make a regular dosa is atleast 2 days job. You have to soak rice & dal overnight, next morning grind them to make a batter and keep it for fermenting, it's a lengthy process..but end result is definitely awesome. Once you have it, you'll never forget the taste. I would like to share with you a simple dosa recipe, which you can make instantly avoiding all those process. It is made from Moong dal and it tastes as good as regular dosa. I am sure everybody will love this. From when I get to know that moong dal burns fat from your body(ya, it's true, Ayurveda says that), I am just looking for moong dal recipe everywhere and trying to consume as much as possible. So, I found out this recipe here and tried it. It's a lovely recipe. So try for sure and you'll love this ...............

Ingredients
For Dosa :
Moong dal : 2/3 cup
Ginger : 1"
Green chilli : 2/3
Oil : 3-4 tblsp.

For Potato Masala filling use this recipe

Method :

Soak moong dal in hot water for 1 hour. Grind dal adding ginger, green chilli, salt and 2 tblsp.(tablespoon) of water. Don't use much water and make a smooth paste. It won't be not too dry but a smooth, creamy batter.
With a spoon, whisk the batter in circular motion only for 2-3 minutes. keep aside. The batter is now ready to make dosa.
For the masala filling, use this recipe of mine posted earlier.
To make the dosa, take a non-stick tawa or a frying pan with wide flat surface. Grease the whole pan with 1 tsp. oil and drop little batter on it. Now with back of a spatula, spread the batter in circular motion in a thin layer.
As soon as the upper surface looks dry, drizzle one tblsp. oil all over the topside. Flip over carefully. The lower surface should be light golden in color and crispy. Cook the flip over side until it also turns light golden for about 1 minute.

Flip it over again and put some of the masala filling in the center of the dosa and fold from both sides.

Take it out of the pan and serve hot. Same way, make some more dosas and serve with sambar and coconut chutney.

Sambar recipe, you will find here , it can be made with or without vegetables.

Moong Dal Vada from leftover dosa batter
If you have excess dosa batter, don't throw them out. Try next day this Moong Dal Vada. It goes well as an accompaniment with any dal(lentil) and white rice or serve just as an appetizer.

Ingredients :

Dosa batter
Coriander leaves : a handful
Black cumin(nigella) seeds : 1 tsp.
Oil for shallow frying

Method :

Heat enough oil in a pan( it doesn't have to be deep-fried). Take little amount of batter in your hand and drop little by little on the oil. Fry on both sides until golden brown.
Remove from oil and keep on a paper towel to absorb the excess oil.

Note : always serve this vada hot and make just before serving, as it gets soft very fast, then it won't taste so great. Serve with any chutney or chilli or tomato ketchup.

Oven Roasted Baby Potatoes in Indian Style

2011-12-10T05:11:00.000+08:00

Few weeks back, I tried this sinfully yummy looking Roasted baby potatoes, that too in Indian Style from Aipi's(who has changed her name as Pooja now) US MASALA. After looking at her mouth watering pics, I immediately bookmarked her recipe and made this as a combo with my Teriyaki chicken. Both the dishes went well together, even though both are very different in taste.

This recipe she has got from a cookbook and shared with us. The recipe is very simple, you can make them in a jiffy, and all the Indian spices are generally we have at home. So you can try this recipe anytime. I havn't made any changes and followed her recipe totally, so here I'm not giving you the same recipe again, just hop to Pooja's Space.

Original Recipe Source : Here

Microwave Tomato Soup

2011-11-30T12:27:00.000+08:00

One of the best gastronomic delights in the world is sipping spoonfuls of steaming hot Tomato Soup. It is a comfort food that is both delicious and healthy. Especially if it is made out of fresh, ripe red tomatoes. You can get 40 percent of your daily vitamin C requirement from a single tomato. Plus, it is also rich in potassium, vitamin A, and antioxidants such as lycopene.
Tomatoes get their luscious red color from lycopene. Lycopene is a carotenoid, which is a natural food pigment that occurs in vegetables and fruits. Lycopene is not produced in the human body, hence it is essential to get it from dietary sources. Tomatoes have numerous health benfits other than having lycopene, which is a powerful antioxidants, that helps fighting cancers. Tomato is a good blood purifier, so consumption of tomato everyday helps in improving skin texture and color. tomato is a natural antiseptic, so it can help protect against various infections. Nicotinic acid present in tomatoes help to reduce blood cholesterol, thus helps prevent heart diseases. Tomatoes help dissolving gallstones. And tomatoes contain large amount of Vitamin C, provides 40 % of daily requirements.

Another interesting point is that lycopene is absorbed more efficiently by the body when the tomato is cooked or processed, and not when it is consumed raw. So, the best way to get benefits of Lycopene from Tomatoes, is to make a warm, hot Tomato soup that will not only delight your taste buds, but also give you the health benefits you need.
This time, I tried to make tomato soup in Microwave, it was quite easier than I expected, in less than 30 minutes you'll get a healthy and nutritious tomato soup to indulge...try it out

Ingredients :

Ripe tomatoes : 4 (medium)
Carrot : 1
Onion : 1(medium)
Garlic pods : 2(crushed)
Flour/wheat flour/corn flour : 1 tblsp.
Milk : 1/4 cup
Sugar : 1 tsp.
Salt and black pepper to taste

Butter : 1 tblsp.

Method :

Cut tomatoes in quarters or in halves. Cut carrots in small chunks. Slice onions lengthwise.
Place tomatoes, carrots, garlic and onions in a microwave safe bowl and microwave in high for about 5-6 minutes until veges get soft. Take out in between and stir to avoid foods to burn.
Cool and puree mixture in a blender, adding a little water about 1 cup. Strain the mixture to remove tomato skin and seeds. Set aside.
Now, in another big bowl, melt butter in microwave. Take out, and add flour, stir briskly. Microwave on high for 30 seconds. Then add milk slowly stirring continuously to avoid forming of lumps. Microwave for 2-3 minutes on HIGH or until thick. Stir in between.
Take out, add the pureed tomato mixture. Mix well with the white sauce. Add sugar and season with salt and pepper. Then microwave it for 2 minutes.
Take out, add the pureed tomato mixture. Mix well with the white sauce. Add sugar and season with salt and pepper. Then microwave it for 2 minutes.
Stand it for 2-3 minutes and remove from oven. Garnish with little butter and crushed black pepper.
Serve hot with grilled sandwiches or with croutons.

Reposting few other MW recipes :

Aloo Matar Paneer , Lemon Rice and Aloo Gobhi Matar, Kaju or Cashewnut Peda and Eggless Marble Cake

Sending All these to MEC : November Edition, hosted by Show and Tell and created by Cooking 4 All Seasons

Rich Prawn Curry

2011-11-29T12:20:00.000+08:00

Are you a Prawn Lover like me? Then try this rich, flavourful curry made with shredded coconut and a blend of aromatic spices. Fortunately, I found this recipe in an Indian cookbook by Mridula Baljekar, Shehzad Husain, Manisha Kanani & Rafi fernandez. It's a Great cookbook. I tried this recipe for a gathering and everyone liked it even the kids. So for me, it's a keeper recipe, you too give it a try, I'm sure you'll love it. I followed the whole recipe as it is, but added little coconut milk at the end which is not part of the recipe.

Here goes the recipe ::::::

Ingredients :

Prawns : 500 gm., uncooked
Dry red chilli : 2(use as per your tolerance level)
Dessicated Coconut : 1/2 cup
Black Mustard seed : 1 tsp.
Onion : 1, chopped
Fresh Ginger : 1(1 inch piece), finely chopped
Garlic : 3, finely chopped
Tomatoes : 3(medium), chopped
Bay leaves : 2-3
Coriander powder : 2 tsp.
Turmeric powder : 2 tsp.
Red chilli powder : 1 tsp.
Salt to taste
Sugar : 1 tsp.
Oil : 4 tblsp.( 2 tblsp. for frying+2 tblsp. for cooking)
Coconut milk : 4 tblsp.
Coriander leaves for garnishing

Method :

Cleaning the prawns : Peel the prawns and discard the shells. Run a sharp knife along the center back of each prawn to make a shallow cut and carefully remove the thin black vein. Wash and pat dry. Marinate with 1 tsp. turmeric powder and a pinch of salt. Keep aside for 30 minutes.
Spice paste : take a pan, heat, add dry red chillies, coconut, mustard seed and chopped onion and dry-fry for 8-10 minutes or until the spices begin to brown. The onion should turn golden brown, don't let it burn or it will taste bitter. Tip the mixture into a food processor or blender and make a coarse paste.
Cooking : Heat 2 tblsp. oil in a pan, shallow fry the prawns for 2-3 minutes on both sides. Don't fry longer as prawns tend to harden when you fry for long time. Remove and keep aside.
In the same pan, add 2 tblsp. oil, when hot, add bay leaves, when the leaves start to brown, add chopped ginger and garlic into it. Fry for 2-3 minutes, don't let it brown.
Now add 1 tsp. turmeric powder, red chilli powder, coriander powder, coconut paste and a pinch of salt. Add little water and stir-fry the spices for 2 minutes. Then add chopped tomatoes and stir until oil seperates. Add sugar, fried prawns and mix well.
Add 3/4 cup of water and season with salt as required. Simmer gently until sauce has thickened. Lastly add coconut milk and cook for another 2-3 minutes and remove from heat.
Garnish with fresh coriander leaves.
Serve with plain boiled rice or simple pulao. I served with Jeera Rice and it was yumm......

Melt-in-mouth Eggless Nut Brownie

2011-11-28T15:57:00.003+08:00

Hi everyone!! Another request to bake something chocolatty from my daughter for her school holiday party and that led me to another baking spree. This time she requested to make it an eggless bake, so that her vegetarian friends can also have it. I never tried any eggless bake before. So I thought to try making brownie and without wasting much time I went to Madhuram's page and found this No-fat eggless brownie recipe. But as this was my first attempt, so thought not to go fatless this time, and loved the idea of using yogurt for eggless version. It came out really soft and moist and kids all loved it.

Ingredients : (yield medium 20 piece)

Dry Ingredients ::

All-purpose flour : 1 and 1/3 cup
Sugar : 1 cup
Cocoa powder : 1/2 cup
Baking Soda : 1/2 tsp.
Chopped nuts : 1/2 cup (almonds/hazelnuts/walnuts)
Wet Ingredients ::::
Chocolate bar : 6 0z. (3/4 of 8 oz. chocolate bar)
Butter : 3 tblsp.
Plain Yogurt : 1 cup
Vanilla essence : 1/2 tsp.
Milk : about 1/2 cup or enough to knead a creamy batter

Method :

Preheat oven to 350F/180C for 15-20 minutes. Lightly grease a square pan and line it with aluminum foil, with some extra foil hanging around the edges so that it is easy to lift the brownie. If you are not using aluminium foil, just grease your pan and sprinkle little flour all over the pan.
Melt Chocolate and butter in a microwave safe bowl. To the melted chocolate-butter mixture, add yogurt, vanilla essence and sugar. Beat until creamy, if needed add 1-2 tblsp. milk.
In another bowl, take flour, cocoa powder, baking soda and nuts. Mix everything well. Now slowly add this mixture to the yogurt-chocolate mixture. Add enough milk to combine, beat until you get a smooth and creamy texture.
Pour this batter to the prepared baking pan, smooth the top of the batter with a back of a flat ladle, bake for 25-30 minutes or a knife inserted comes out clean. Baking time may vary, mine took 35 minutes exactly, so check after 25 minutes, don't leave it alone.
Cool on wire rack for 20-30 minutes. Cut your brownies when it is still little warm.

Sending this delicious brownies to
1)) "Kids' Delight-Deceptively Delicious" event, hosted by Cook's Hideout this month and masternind of Srivalli of Cooking 4 All Seasons
2)) "Sinful Delights", Hosted by Vardhini of Zesty Palatte
3)) "Baked Goodies", @ Radhika of Tickling Palates
4)) "CC-Holiday Baking", @ Srav's Culinary Concepts

Mughlai Aloo Gobhi

2011-11-24T12:41:00.001+08:00

Mughlai Cuisine : Mughlai cuisine is one of the most popular cuisines not only in India, even in Abroad, whose origin can be traced back to the times of Mughal Empire. Mughals were an Islamic imperial power and descendants of the Timurids of Turkistan. Timurid prince Babur who invaded India on sixteenth century. Mohammad Akbar, Jahangir, Shahjahan are some of the famous Mughal emperors who ruled over India and Taj Mahal, Red Fort, Jama Masjid are some of the finest example of Mughal Architecture. They brought exotic spices, dried fruit and nuts and new cooking methods to India.
Mughlai cuisine consists of the dishes that were prepared in the kitchens of the royal Mughal Emperors. The cuisine is strongly influenced by Persian and Turkic cuisines of Central Asia.This cuisine dominates in the northern part of India and has strong influences of Muslim Cooking. 'Mughlai' dishes as they are called have lots of milk and cream with whole spices to make a rich and spicy meal. Mughlai food is quite spicy and has a very unique aroma. This cuisine includes many famous dishes such as Kormas, Kebab, Kofta, Pasanda and Biriyani, Jalfrezi, raan (roast lamb) and pulao.The rich preparation of Mughlai food consisting of flavored sauces and butter based curries is so tempting that food lovers are bound to crave for more and more food.
I also love the richness of Mughlai cuisine and tried some of them in my kitchen. I'll share a simple but aromatic Mughlai Potato dish today, which is just lip-smacking. This can satisfy your crave for resturant style food at your home within 30 minutes...try it out

Ingredients :

Small baby potatoes/new potatoes

Cauliflower florets cut into big pieces
Green peas : 1/2 cup
Onion : 2 (medium-grated)
Fresh root ginger : 1" (grated)
Garlic : 3 cloves
Green chillies : 1 or 2 (as per your tolerance level)

Tomato : 1(small-chopped)
Dahi/Yoghurt : 1/2 cup
Poppy seeds : 3 tsp.
Green cardamoms : 2+2(for tempering)
Cloves : 3+2(for tempering)

Cinnamon stick : 2(1/2") pieces(for tempering)
Turmeric powder : 2 tsp.
Coriander powder : 2 tsp.
Cumin powder : 1 tsp.
Chilli powder : 1-2 tsp. (as per your tolerance level)
Sugar : 2 tsp.
Salt to taste
Oil/ghee: 3 tblsp.
Cream : 2 tblsp. or milk : 2/3 cup
Fresh coriander leaves for garnishing

Method:

Wash and peel the potatoes, prick them all over using a toothpick or cocktail stick. Boil until tender with a pinch of salt. Keep aside.
Spice Preperation : Grind cloves, cardamoms, poppy seed, chillies, ginger and garlic to a fine paste using few drops of water.
Heat oil in a pan, fry potatoes from all sides until lightly brown, remove and keep aside. Fry cauliflower pieces with little salt and turmeric until light brown from all sides. Remove and keep aside.
Marinate fried potatoes and cauliflower pieces with curd/yoghurt, above spice paste, sugar and salt. Keep aside for at least 30-45 mins.
In the same pan, add little more oil, add 2 cardamoms, 2 cloves and cinnamon sticks, wait till they splutter and aroma comes out, then add grated onion and fry until it is browned, then add cumin, coriander, chilli and turmeric powder. Add 2-3 tblsp water to avoid the spices to burn. Fry the spices with onion for 2-3 minutes or until oil seperates. Add chopped tomatoes. Saute little more until tomatoes soften.
Now add marinated potato and cauliflower in that and fry for another 3-4 minutes. Add peas. Now add milk and stir well to mix everything. If needed, add 1/2 cup of water to cook cauliflowers and our potatoes are already cooked. Season with salt, simmer the heat and let it cook covered until vegetables are just done, not over cooked.
Add cream if you are using. Cook for 2-3 minutes.
Your mughlai potato is ready to serve, garnish with fresh coriander leaves and serve hot.

Enjoy this rich, aromatic curry with Biriyani, Pulao, or any kind of Indian bread, like naan, paratha, Kulcha etc.....

Sending this to Radhika's Let's Cook - Mughlai Cuisine

And To Pari's "Only-Curries" event, guest hosted by Janaki's Kitchen

Coconutty Chocolate cake with Walnut Topping

2011-11-22T12:54:00.001+08:00

This is the first chocolate cake I baked after long time. Recently my daughter and her friends threw a send-off party for one of their friend. My daughter wanted me to bake a cake for 30 people. After a half day of thought, I decided to make a chocolate cake. What else can please 30 teenagers than a chocolate cake? Fortunately, I had cocoa powder and all the other ingredients at home, so I went to Hershey's site and tried this recipe.

This is very easy recipe and the outcome was yummy. I added dessicated coconut in it and added crushed walnuts for toppings to give it a crunchy texture. I was quite tensed, but everyone along with my daughter liked the cake very much..

Ingredients :

Cocoa Powder : 3/4 cup
Dessicated coconut : 1 cup
Boiling water : 1 cup
Butter or margarine(room temperature) : 1/2 cup (1 stick)
Sugar : 2 cups
Eggs : 3
Vanilla extract : 1 tsp.
All-purpose flour : 1-3/4 cups
Baking soda : 1tsp.
Baking powder : 1 tsp.
Salt : 1/2 tsp.
Milk : 3/4 cup
Walnuts : 3/4 cup(coarsely chopped)

Method:

Heat oven to 350°F. Grease 2 9-inch round baking pans. Grease whole inner side of the pan with melted butter and sprinkle flour all over it. Set aside.
Mix cocoa with boiling water in small bowl; stir until smooth. Set aside to cool.
Beat butter and sugar in large bowl until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Gradually add cocoa mixture, beating well.
Stir together flour, dessicated coconut, baking soda, baking powder and salt in another bowl; add flour mixture slowly in the butter mixture, blend with little milk until you used the whole flour mixture. Beat until well blended.
Pour batter into prepared pans. decorate with coarsely chopped walnuts.
Bake about 55-60 minutes or until wooden pick inserted in center of the cake comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely.
You can also frost the cake if you want, in that case don't use walnut topping. You can decorate with walnuts after you frost. I didn't do the frosting.

Sending this cake to

Srav's Cooking Concept - Holiday Baking event,
Srivalli's Kid's Delight - Deceptively Delicious, hosted this month by Pavani of Cook's Hideout
Julie's Christmas Delicacy event
Vardhini's Bake Fest#1

Chinese Kidney Beans & Potato Stir-fry

2011-11-21T13:18:00.000+08:00

This is a Chinese appetizer. It also goes very well as a side dish with your main meal like Chinese Fried rice or Chinese Soya chilli Rice. May be, you have never eaten Rajma or Kidney Beans this way. Try it sometime, I guarantee you won't regret........

Ingredients :

Potato : 4(medium), cut into medium chunks
Kidney beans : 1 cup(soaked overnight and boiled)
Oil : 2-3 tblsp.
Sesame oil : 1 tblsp.
Onions : 3(sliced)
Red chilli : 1(large), deseeded and sliced
Garlic cloves : 2(crushed)
Soy sauce : 2 tblsp.
Red chilli sauce/hot sauce : 2 tblsp. or to taste
Salt and ground black pepper to taste

For garnishing
1 tbsp. sesame seeds
Fresh cilantro or parsley, finely chopped

Method :

Boil the potatoes until they are just tender. Do not overcook them. Drain and cut into medium big chunks.
If you are using canned kidney beans, drain and set aside. Otherwise, soak kidney beans overnight preferably or in hot water for 5-6 hours, then pressure cook them until cooked. Drain and set aside.
Heat oil in a preheated wok or large frying pan, stir-fry the onions and red chillies for about 1 minute, then add crushed garlic and fry for another 1 minute.
Add the potatoes and beans and finally add the soy sauce, chilli sauce/hot sauce as per your taste and sesame oil.
Season to taste with salt and black pepper powder and cook until they are well-mixed.
Garnish with sesame seeds and chopped coriander.
Serve hot.

Sending This to Flavours of China event, guest
hosted by Sizzling Tastebuds, created by Nayna of Simply. Food
and To Kalyani's Global Food Fest

Bengali Chutney Recipes

2011-11-16T17:20:00.000+08:00

Chutney is a sweetened or sweet-sour relish in bengali cuisine prepared from the seasonal fruits available and is a must after a spicy meal. Normally, chutney is served towards the end of the main meal and before the dessert. It provides a touch of freshness to your tongue which helps you get ready to enjoy your after-meal dessert fully. Bengali chutney is totally different from South Indian Chutneys, as it is mainly prepared out of tart products like tomatoes, pineapple, apple, green mango, plum, berries with dry fruits in it seasoned with Panch phoron or mustard seed mainly.

Tomato & Green mango chutney

Ingredients :
Tomato(medium) : 2
Green Mango : 1
Sugar : 1/3 cup
Dry red chilli : 1 (broken into 2)
Panch phoron : 1 tsp.(mixture of cumin, black cumin, fenugreek, mustard & fennel seed-mix all in similar quantity)
Oil : 1 tblsp.
Turmeric powder : a pinch
Salt : a pinch

Method :

Cut tomatoes in medium size chunks. Cut green mangoes around the seed and take out the flesh, then cut in cubes.
Heat oil in a pan, season with dey red chilli and panch phoron, when seeds and chillies turn dark brown and you get the aroma, throw all cubed tomatoes and green mangoes. Add little salt and turmeric. stir together for a minute or two.
Add about 1 cup of water now and add sugar as per your taste, like if you want your chutney to be little soury, then add less sugar. This chutney is kind of sweet-sour, so add sugar according to it. SO don't add whole sugar at a time, first add, mix, then taste, if needed, add more.
When water almost evaporated and tomatoes/mangoes are soft and pulpy, your chutney is done. The flowness of chutney is also upto you, if you want thin chutney, then keep more gravy.
Your chutney is ready to serve, don't serve it hot, serve in room temperature.or warm. You can also keep it refrigerator for 1/2 an hour before serving. Taste great also that way.

*******************************************************
Anarasher Chutney (Pineapple Chutney)

Chutney provides the refreshing touch to your tongue after a spicy meal and make it ready to anticipate the taste of dessert/sweet dishes fully. Bengali chutneys are always made form seasonal fresh fruits like Mango, Pineapple, Apple or tomatoes with lots of dry fruits in it. Pineapple or anarasher chatni is little sweet, little spicy and little sour, just a perfect blend and fits any lunch and dinner menu. Once you try it, you will fall in love with it, I am sure..........

Ingredients :

Pineapple(canned or fresh) : 1 cup(cubed in small pieces)
Dry red chilli : 1
Mustard seeds : 1 tsp.
Turmeric powder : 1/2 tsp.
Sugar : about 1/4 cup(adjust to fit your taste)
Ginger juice : 1 tsp.
Raisin/sultanas : a fistful
Dry roasted cumin seeds powder : 1 tsp. (1/2 tsp. cumin seeds dry roast & grind to a fine powder)
Salt : a pinch
Oil(preferably Mustard oil) : 1 tblsp.

Method :

Cut pineapple in small pieces and crush them a bit with back of a spatula. I used fresh one, but canned pineapple works also good. In that case, drain the solution and wash them well.
Heat oil in a pan, temper with dry red chilli and mustard seeds. When red chilli turns dark and seeds start to splutter, add pineapple. Add salt and a pinch of turmeric. Saute a little, then add about 2/3 cup of water to cook the pineapple, if you're using fresh one. For canned pineapple, add 1/2 of the mentioned water. Add the rainsins now.
When it is half cooked, add sugar and wait until all water evaporates and it is cooked well. Adjust the sweetness level according to your taste. It is a sweet and sour chutney, so it will have the sourness of pineapple and a little sweet at the same time. Mash the fruit pieces as much as possible.
Lastly add the ginger juice and mix well. Take it off the heat. Before serving, sprinkle roasted cumin seed powder over it.

*****************************************************************

Tomato-Apple chutney :
It's a sweet and sour chutney..goes well with anything..even bengalis specially me, love to have this chutney with white rice itself.

Ingredients :

Tomato : 3 (medium)
Apple : 1and 1/2 (grated)
Panch Phoron : 1 tsp. ( is a mixture of similar amount of fennel, cumin, black cumin, mustard & fenugreek seeds)
Turmeric powder : 1/2 tsp.
Chilli powder : 1/2 tsp.
Salt : 1/2 tsp.
Oil : 1 tblsp.
Tamarind juice : 2 tblsp.(soak 1 medium size ball of tamarind in little water and take out the seeds and squeeze out the juice)

Method :

Grate apple finely and cut the tomatoes in small pieces.
In a pan, heat oil, add panch phoron, let it brown, then add apple and tomatoes. Stir for 2-3 minutes adding little salt, turmeric and chilli powder.
Then add about 2 cups of water and let it boil. When it starts boiling, add sugar and add dry fruits. Let it cook in medium flame.
As sugar will boil, the chutney will get thicker. When all the water absorbs and chutney will take a semi-thick consistency, add tamarind juice and mix well with chutney.
Add tamarind juice little at a time, checking the taste as it will be sweet as well as little sour. Mix well and serve at room temperature or cold.

********************************************************************************

Chaltar Ambol (Sweet & Sour Elephant Apple Chutney)

Chalta, as known in Bengali, or Outenga in Assamese, is known as Elephant Apple or Wood apple universally(Dillenia Indica as scientifically) is native to Southeastern Asia, from India, Bangladesh and Sri lanka, east to southwestern China and Vietnam, and south through Thailand to Malaysia and Indonesia.
In India, chalta is found in forests along the base of Himalayas from Nepal to Meghalaya. It is also found in dry hilly regions of Bihar, Orissa, Madhya Pradesh in north and Karnataka and Andhra Pradesh in south India. It bears green fruits which resemble large apples. Hence, it got its name, "elephant apple". It is a tropical acidic fruit, is eaten both ripe and unripe. It is common in chutneys and other pickled dishes. The fruit comes into season in the fall months, depending on the region, with maturity in October and November in Malaya and a longer harvesting period, October through March, in India.
The fruit : The fruit of the elephant apple tree is enclosed in a hard husk, which must be cracked to get at the fruit. This can be accomplished by hurling the fruit at a hard surface or by using a hammer to crack the husk open. The elephant apple itself is very fleshy, with Astringent and resinous notes. It also has a strong smell, along with numerous small seeds.

Image source : http://pt.treknature.com/gallery/Asia/India/photo174378.htm

Image Source : http://pt.treknature.com/gallery/Asia/

India/photo174378.htm

The recipe I want to share today of this fruit, is called Chaltar Ambol, is from Bengal or more precisely from Bengali cuisine. This is basically a sweet and sour Chutney, but little different from typical chutney. Chutney can be both sweet and sour, but Ambol is always a sour dish, served at the end of the meal to provide the refreshing touch of tartness to make the tongue anticipate the sweet dishes which is served just after Ambol or chutney. Ambol, is a cooking style of Bengal, where a sour dish is made either with some fruit or vegetable or even with small fish, the sourness is being produced by adding Tamarind pulp. But in this dish, as chalta, itself is an acidic soury fruit, jaggery is used to make it little sweet.

How to cut this fruit : The fruit flesh comes into layers and its outer covering is very hard. You have to be careful while cutting, as inside pulp is very slippery because of the gum. After you cut through the middle by a sharp knife, discard the central or the most inside seeded part. Then seperate layers and cut into thin lengthwise pieces.
For this recipe, we need not too ripe or not too young fruit, a yellow greenish elephant apple.

Ingredients :

Chalta(elephant fruit) : 2
Sugar Cane jaggery(akher gur) : 250 - 300 gms.(or use accrd. to your taste)
Dry red chilli : 1

Panch Phoron : 2 tsp.(is a mixture of cumin seed, black cumin seed, mustard seed, fennel seed and fenugreek seed-mix each in equal quantity--No. 5 in the image)
Turmeric powder : a pinch
Oil : 2 tblsp.
Salt : a pinch
Flour(APF/Atta) : 1 tblsp. (optional, but recommended)

Method :

After cutting the fruit into thin slices, pressure cook it for 10 minutes with a pinch of turmeric. Take out and discard the water.
Heat 1 tblsp. oil in a pan, add whole dry red chilli and 1 tsp. of panch phoron. When seeds turn light brown and you get the aroma of fried seeds, throw the elephant apple or chalta pieces. Add little salt and stir for 2 minutes. Then add about 1 cup of water. Cook with covered lid for 7-8 minutes.
Add the jaggery. Do not add jaggery all at a time, add little by little, let it melt, taste and if needed add some more. It will be a little sweet, more sour kind of taste. How much jaggery is needed depends on the sourness of the fruit. The consistency is kind of liquidy(you can see in the image). If you think, yours is too liquidy, mix 1 tblsp.of flour with 2 tblsp. of water and add into it. This will thicken the gravy and add some taste,too.
When you get the right consistency, pour into a serving dish. If a small pan, heat 1 tblsp. of oil, add rest of the panch phoron, when it splutters, pour this with oil into your serving dish over the ambol. This will add a fresh tempering flavour to the dish.
Chaltar Ambol is ready to serve. Serve in room temperature. Leftover can be kept in refrigerator and consume cold. It tastes even better.

***************************************************************************

Green Mango Chutney

Mango, a such fruit which is loved by everyone,
I think and it is my favorite fruit. In summer, people of India, cannot think of any other fruit than Mango. Mango is rich in Fiber and Carbohydrates and it has also antioxidants. According to Wiki, even Green Mango has lots of essential vitamins and minerals like vitamin C, Folate, Thiamin, Vitamin A, Iron, potassium, magnesium etc.

Ingredients :
Green Mango: 2 medium
Mustard seed : 1 tsp.
Turmeric : 1 tsp.
Red chilli powder : 1 tsp.
Sugar : 4 tbsp.
Cumin seed : 1tsp. (roasted)
Salt
Oil

Method :

In hot oil, add mustard seeds and wait them to splutter. Then add mango pieces, salt and turmeric. Stir well for few minutes and pour water to cook.
When the mangoes are half cooked, add sugar according to your taste as mango chutney should be little sweet and little sour.
Mix the sugar well and in slow heat, let it cook for some more time until the mangoes are just done, not overcooked.
Roast cumin seeds until light brown and grind them into powder. Remove chutney from heat and garnish roasted cumin seed powder over mango chutney.
Your delicious Mango chutney is ready. Serve in room temperature.

So far, I have only posted these 5 Chutney recipes which I make quite often, in future I'll post some more...if anyone want to know any specific chutney recipe, write in comment section, I'll try to post.

Stir Fry Chicken Teriyaki

2011-11-09T11:45:00.001+08:00

Chicken Teriyaki is a lunchtime staple and a very popular dish of Japanese cuisine. This ever so popular Japanese dish is also well known in any part of the world. Teriyaki is a way of Japanese cooking. Teri refers to the lacquered sheen that teriyaki sauce develops on the surface of the chicken, while yaki means grilled or broiled.

Almost any parts of chicken can be used, but chicken teriyaki is most commonly prepared with the leg meat (thighs or drumsticks) which is filleted to ensure it cooks evenly. Traditionally, the skin is left on the chicken to keep the meat moist and it takes on a wonderful caramelized hue while getting slightly crispy as it grills.
Teriyaki sauce can be bought in a bottle at any supermarkets. The leading brand is probably Kikkoman, I think. But, if you want to make it from scratch, then the main ingredients are sake(rice wine), mirin(similar as sake but less alcoholic than sake), soya sauce, and sugar. Some recipes also add grated ginger. Teriyaki chicken is usually eaten with boiled rice.
To make Teriyaki, the chicken can be cooked in many ways. It can be grilled or baked or you can cut the meat into pieces and stir fry. I tried making it by baking the chicken drumstick and also by stir frying. I like stir frying more then baking. I made it with store bought teriyaki sauce.
So, here goes the recipe for Stir fry Chicken Teriyaki :::::

Ingredients :

Chicken Thigh meat : 300 gm.(debone and cut into cubes)
Teriyaki sauce : 4 tblsp.
Light Soy sauce : 3 tsp.
Ginger paste : 1 tblsp.
Garlic paste : 1 tblsp.
Garlic : 3 cloves(grated)
Salt to taste
Sugar : 1 tsp.
Black pepper to taste
Oil : 2-3 tblsp.

Method :

Debone chicken thighs. As for me, I always take out the skin of chicken. Cut the meat into thin, cube like pieces for easy and thorough cooking. Marinate them with ginger and garlic paste, a pinch of salt and black pepper, soy sauce and 1 tblsp. teriyaki sauce. Keep the marinated chicken in fridge for at least 2 hours. More the merrier.
Heat oil in a pan. Add grated garlic, stir fry for 2 minutes, then add marinated chicken pieces. Stir fry in medium low heat, at this time the chicken will loose some moisture. Cover with lid and let the meat cook. Stir in between.
Turn and stir fry the meat for at least 5-7 minutes. Then add rest 3 tblsp. of the teriyaki sauce mixing with 1/2 cup of water and add to chicken. Fine tune the taste adding the seasoning, salt and black pepper as per your taste. Add the sugar,too. Then cover and let it cook further.
Don't forget to stir time to time, chicken shouldn't burn. When chicken is cooked and the sauce has nicely coated the chicken, remove from heat.
Serve immediately.

Sending this to Kalyani's Global Food Fest event....

Soya Chilli and Soya chilli Rice

2011-11-02T18:19:00.004+08:00

To decide what to pack 5 days a week in my daughter's lunchbox, has become a big challenge for me. As recently her choice circulates among burger, hotdog and pasta only, which I don't approve for each week.

So last week I tried this soya chilli and then one idea clicked me, why not make a chinese style fried rice with this soya chilli, which will be tasty as well as healthy and filling. For my surprise, she liked it and gave her approval that I can pack this for her lunch-box next day. I was so happy. This Soya chilli rice is a great lunch-box menu for older kids as well as grown-ups.

SOYA CHILLI :

Ingredients :

Soya chunks : 1 cup
Onion : 1(big)
Capsicum : 1
Ginger-garlic paste : 2 tblsp.
Green chilli : 1 or 2(finely chopped)(use as per taste)
Tomato ketchup/sauce : 2-3 tblsp.
Chilli sauce : 1 tblsp.

Corn flour : 2 tblsp.
Vinegar : 1 tsp.
Soy sauce : 2 tblsp.
Oil : 2 tblsp.
Salt and black pepper to taste
Spring Onion : 1/2 cup(chopped)

Method :

Boil water in a big vessel with salt. Add soya chunks and boil for 3-4 minutes in there, then remove from heat and keep aside for soaking for 15-20 minutes. Then strain(reserve the liquid) and pass them through running water, when cool squeeze well and keep aside.
Chop onion and capsicum into cube-like pieces. Heat oil in a pan, add chopped onion and capsicum, fry until onions are transparent. Add ginger-garlic paste, chopped green chillies, salt and black pepper and soya chunks. Fry for 1-2 minutes.
Then add tomato ketchup/sauce, chilli sauce and corn flour mixture(in a bowl prepare a mixture with cornflour mixed with 3 tblsp. water, soy sauce and vinegar).
Mix well everything. Then add the reserve water of about 2 cups, you can add plain water if reserve water is not enough. Stir well, add salt if needed and cook until soya chunks get soft.
Remove from heat. Enjoy with plain rice or fried rice, goes also well with roti. Or You can try this Chinese style fried rice with this soya chilli, too.

SOYA CHILLI RICE :

Ingredients :

Cooked Soya chilli
Rice(long-grain or bamati) : 1 cup
Carrot ; 1(chop finely lengthwise)
Green beans : 3-4(finely chopped)
Capsicum : 1/2(chop lengthwise)
Potato : 1(cubed and cooked)
Onion(medium) : 1(sliced)
Ginger : 1" piece(finely chopped)
Green chilli : 1(finely chopped)-optional
Spring onion : 1(finely chopped)
Oil : 2 tblsp.
Salt and black pepper to taste

Method :

Cook rice until done, don't overcook them. Keep aside.
Heat oil in a pan, saute chopped vegetables along with onions until tender. Add chopped ginger, green chillies, saute for 2 minutes. Then add cooked soya chilli, mix well together.
At this moment, add cooked rice, cooked potatoes, spring onion(leave little for garnishing), season with salt and black pepper. Stir for 2-3 minutes.
Remove from heat and garnish with rest of the chopped spring onions.

Sending this to Flavours of China @ Sizzling Tastebuds,
event started by Nayna & To Kalyani's Global Food Fest
Sending this SOya Chilli To Pari's "Only-Curries" event, hosted this month by Janaki's Kitchen

Black & White Wednesday

2011-11-02T14:36:00.000+08:00

First time, I'm participating in Susan's Black & White Wednesday event, Sending her this Halved Orange pic. Hope She will like it............

Reposted Recipes for event

2011-10-31T11:32:00.000+08:00

Reposting Badam Burfi(Almond Fudge) and Pineapple kesari with dalia/broken wheat along with Carrot Burfi and Rawa or Semolina Laddoo to
Pari's Only - Desserts & Sweets, hosted this month by Gayathri's Cook Spot

Wishing Happy Diwali with Carrot Burfi

2011-10-25T13:46:00.004+08:00

Carrot burfi, is one of the easiest and quickest sweet I have ever made. It is tasty and nutritious at the same time. Carrot is such a vegetable, in so many forms you can consume it. Keeping in mind the nutritional benefits of carrot which include reduced cholesterol, prevention from heart attacks, warding off certain cancers, improve your vision and many others. Most of the benefits of carrot can be attributed to its beta carotene and fiber content. Carrot is also a good source of antioxidant agents as well. Carrots are rich in Vitamin A, Vitamin C, Vitamin K, and Potassium.
Online college culinary classes can be interesting when you want to learn great new recipes like this.

From Wiki, a light laugh,"The urban legend that says eating large amounts of carrots will allow one to see in the dark developed from stories of British gunners in World War II who were able to shoot down German planes in the darkness of night. The legend arose during the battle of Britain when the RAF circulated a story about their pilots' carrot consumption as an attempt to cover up the discovery and effective use of radar technologies in engaging enemy planes. It reinforced existing German Folklore and helped to encourage Britons—looking to improve their night vision during the blackouts—to grow and eat the vegetable."

Ingredients :
Grated Carrot : 2 cups
Shredded coconut : 3/4 cup
Milk : 21/2 cup
Sugar : 2/3 cup ( adjust accr. to your taste)
Cardamom powder : 2 tsp.(teaspoon)
Cashews : 7-8 nos.
Ghee : 3 tblsp.(tablespoon)
Chopped almonds or pistachios and dessicated coconut to garnish

Method :

Preperation : Grate the carrots. Remove the seeds from the cardamom pods, crush them into powder. Dry roast the cashews and break them into small pieces. Keep aside.
In a non-stick pan, pour the ghee, leaving a little to grease a plate. Then add grated carrots and fry them for about 2-3 minutes. Then pour the milk over and let it cook in medium flame.
When carrots are almost cooked, add coconut and sugar adding little by little, stir until it dissolves and then check the sweet level. If needed, add some more.
Keep stirring continuously. When you see the milk has totally dried up and carrots are well-cooked and forming a dough and carrot is leaving the side of the pan, add roasted cashews and cardamom powder to it and mix together finely and take it off the heat.
Grease a wide plate with a little ghee, pour the carrot halwa over it and with the back of your spatula, spread halwa evenly in a circle of 1/2" high. Let it cool completely. You can keep in the refrigerator to set it more quicker.
Then cut it in desired shape, square or diamond. Garnish each burfi with finely chopped almonds or pistachios and dessicated coconut(optional).

Wish Everyone A Very Happy Deepavali/Diwali - The Festival of Light

Sending this burfi plate to Radhika's Diwali Special -Sweets & Savories event
&
Also to Pari's "Only - Sweets & Desserts", hosted this month by Gayathri's Cook Spot

Diwali Sweets : Rawa or Semolina Laddoo

2011-10-21T02:43:00.006+08:00

Rawa or Rava Laddoo is a popular Indian sweet, originally from South India, which is prepared from semolina (rava), ghee, little milk, sugar, dry fruits and cardamom. Ladoos are normally prepared during festivals or for any special occasions at home and also offered to the God as Prasad. Rava ladoo is a very common and simple sweet that is prepared during Krishna Jayanthi, Ganesh chaturti and Diwali festivals. Preparing Rava ladoo is very simple and easy but every ingredient should be cooked on a very slow flame to get the perfect rava laddoo.
There are many culinary schools available nowadays, like pastry schools that are available for people who love making yummy sweets like this.
But for now, let's move to my culinary class and learn how to make yummy Rawa or Semolina Laddoo.......................

Ingredients :
Rawa/ Semolina/Suji - 1 cup

Sugar - 1 cup

Ghee - about 4 tbsp.

Milk - about 1/2 cup

Cardamom powder - 1 tsp.

Cashew nuts, pistachios and almonds - 1/2 cup (finely chopped)

Raisins - 1/3 cup(finely chopped)
Dates - 5 (chopped)

Grated fresh coconut - 25 gms/1/2 cup

Method :

Heat 1 tblsp. of ghee in a kadai/wok. Once the ghee is hot enough, simmer the flame and roast all the chopped nuts, dates and raisins. Once the raisins balloon up, remove. Then roast the grated coconut. Remove once done. Keep all these aside.
Add the remaining ghee and roast the Rawa till its well roasted and aroma starts coming out. Note that while roasting the semolina make sure the flame in simmered completely or else there are chances for the rava to get burnt.
After, rawa is well roasted, add sugar, roasted nuts, dates and coconut. Keep stirring altogether continuously for about 5-7 minutes. Add just the required amount of milk to combine all the ingredients to form a ball (ladoos).
When you can form a ball, remove the mixture onto a plate. When it is still warm make balls or laddoos as quick as possible.
How to roll the laddoos, take little cold milk on a flat plate, dip both of your hands in there, then roll the laddos, you won't feel the heat from rawa. Take a little mixture, press between your right hand. Then take a drop of ghee on your left palm, roll the lump of rawa with both hands as shown in the bottom pics. This way, you will get a perfect round laddoo. For every laddoo, repeat the whole process.

Tips :

While roasting the Rava, make sure you have the flames in sim, else there is a chance of the rava getting over roasted.
Its enough to add only the required amount of milk to get you form balls.
Since we add milk, its best to consume within 5 days of making them. If you store them in fridge, you can have them for a week.

Sending this laddoo plate to Radhika's "Diwali special event - Sweets & Savories"
&
Also To Pari's "Only -Swets & desserts", this month hosted by Gayathri's Cook Spot

Masala Peanuts (spice crusted crunchy munchy peanuts)

2011-10-20T01:09:00.002+08:00

This is a recipe where hot and spicy peanuts are fried with delicious mix of spices,which is totally impossible to resist. This makes a great snack or munch when you sit, relax, chat with your family or watch TV or playing games with family or friends. If you are bored of eating regular peanuts, try this zesty recipe. It is also made during Indian festivals like Holi, Diwali etc. Serve this snack with some sweets to your friends when they visit you next Diwali or Holi and make them happy.
It is a great party food, too. Goes well with cocktail or any kind of drinks, or with a cup of hot tea. The most important part of this snack, you can make this ahead of time and store in an airtight jar for 3-4 weeks. You guests will wonder where did you get them from. You can get this snack also from Indian Grocery stores, but most of them are with a stinky smell of oil. Spend 15 minutes in your kitchen and get a freshly made, healthy snack which will be loved by everyone, even good for kids. Store and munch whenever you feel like.
One of the university culinary degrees online may be of interest to people who want to learn more innovative recipes like this.

Most of us avoid Nuts for fear of weight gain. But friends, do you know, A prospective study published in the journal Obesity shows such fears are groundless. In fact, people who eat nuts at least twice a week are less likely to gain weight than those who almost never eat nuts. So munch your peanuts without any fear at least twice a week. Hurray!! Now I'll munch even more than before..I love peanuts!!!!!

Ingredients : ( I combined two recipes I knew and it came out real good)
Raw peanuts/groundnuts : 1 and 1/2 cup
Besan/chick pea flour : about 1/2 cup
Rice flour : 1/4 cup
Turmeric powder : 1/2 tsp.
Red chilli powder : 1-2 tsp.(adjust to taste)
Coriander Powder : 1 tsp.
Amchur/mango powder/Chaat masala : 2 tsp. (it will give a tangy taste)
Cumin seeds & Fennel/Ani seed : 1 tsp. each (crush a little with a rolling pin)
Baking Soda : a pinch
Salt to taste (about 1 tsp.)
Water : about 3/4 cup or as needed
Oil to deep fry

Method :

In a pan, dry roast peanuts for 3-4 minutes in medium heat, remove and let them cool for few minutes.
Prepare the spice mix. After peanuts cool a little, take them in a big bowl along with all the ingredients except oil and water.
This step is very crucial, do not hurry, do it with a steady hand. Mix them together, them drop water water little by little and mix. You should add that much water, so that spices and flour just coat peanuts evenly. It should not be very dry either. Just a smooth spice paste coated evenly with peanuts. ( See the image below)

Heat oil in a pan, the oil should be at least 1 inch high. To check if the oil is ready, put one drop of batter in the oil. The batter should raise to the top but not change color right away. Put the heat in medium-low.
Take a handful of peanuts mix, try to seperate each peanut while dropping, by moving your finger through the mix. Wait for a minute. Try to seperate further if there are some lumps. Stir occasionally until they turn brown in colour. Fry for at least 5-6 minutes in medium flame for crispier peanuts.
When done, take them out with a slotted spoon and place on a kitchen tissue to absorb extra oil. After cooling to room temperature, peanuts will be more crispy.
Fry rest of the peanut mix same way as above.
Finally, store to an airtight jar for further use, can store for at least 2-3 weeks.

Enjoy this crunchy delights this festive season with your family and friends............

Sending this crunchy munchy peanuts to Radhika's "Diwali SPecial event - Sweets & Savories"

7 Links Challange

2011-10-19T01:39:00.001+08:00

Last month, Radhika of Tickling Palates, has tagged me for this 7 links game. Thanks Radhika, for thinking of me and tagging me. Sorry, I couldn't find any time before, as I was busy with various other challenges in my life. This week, I found little time and proudly presenting my links. This game according to me is quite hard, as to choose some of your posts from 100s of posts is quite hard job and for me each post is very special and close to heart and I equally work hard for each post. Anyway, I'll try my best. Thanks once again for tagging me, Radhika.

In this game, you have to link few of your posts in 7 categories. Here are my links for these following categories :

1. The most beautiful post :

Strawberry Frozen Yogurt

Mango Ice Cream

2. The most popular posts : These posts have got most hits and searches till now

The significance of Saptami Durga Puja and Doi maach(Fish cooked with yogurt/dahi)

Peper Dalna(bengali green papaya curry)

Moong Dal Burfi

Dimer Jhol (Bengali egg curry)

3. The most controversial post : Fortunately, I have no post in this category

4. The most helpful posts :
I have hosted few series of my own event, Spotlight(which I couldn't make it in regular basis for lack of time, so very unknown to many of you). Among them the round-up of Spotlight: Baking without oven was very helpful to many, who doesn't own a conventional baking oven. This post has also got a huge number of hits in my blog.Thanks to all my blogger friends who shared their recipes with me....

Round-up of Spotlight : Baking without oven

& this one is also a big hit and got lot of searches, as I suppose this is a very unique kind of smoothie.

Honey Prune Juice Smoothie

5.The posts that were surprisingly successful:

Pineapple kesari with Dalia/broken rice

Just by accident, I prepared this dish and for my surprise it came out really delicious and my blogger friends have also liked the idea.

Rainbow Pulao and Aloo Matar Paneer in Microwave

I was very reluctant to try making anything in microwave and finally one day I gathered lot of courage and tried out this combo. I was very happy with the result and tried out few more recipes and posted. You can check out in my Recipe Index

6. The Posts that did not get the attention that it deserves:

Combo Meal : Balti Dhal with Spring Onions & Tomatoes AND

Balti potatoes with Aubergine

(as this is very unique recipe from a very unique Indian Cuisine(Balti style cooking), I guarantee anybody will like these two combo and I suppose nobody recognised it)

Navaratna Shahi Khichdi

(this one is also very tasty and unique recipe, should try)

7. Posts that I'm proud of :

Cherry-Almond Tart with Cheese Filling

Balti Chicken(Chicken cooked in Balti style)

(I'm very proud of this post as this post has won the title of "30 Best recipes of 2010")

Hope, I did justice to my posts and you will also like them....

Now It's my turn to move this game to 7 more of my blogger buddies. Here are they........

Priti of Indian Khana

Deepa of Hamaree Rasoi
Sayantani of A Homemaker's Diary
Gayathri of Gayathri's Cookspot
Ramya of Hot from my oven
Suhaina of My Singapore Kitchen
Chandrani of Cuisine Delights

eBook-"100 Yummy Diwali Recipes" is out to download

2011-10-18T11:55:00.000+08:00

The eagerly awaited eBook - "100 Yummy Diwali Recipes" is out now. IndusLadies has compiled an eBook for this Diwali consisting of "100 Yummy Sweets & Desserts recipes", recipes not only traditional but also some are very creative and delicious which at least I've never heard or even tasted before, contributed by various Food Bloggers. So, go ahead and download the book to surprise your near and dear ones this Diwali @

http://www.indusladies.com/100diwalisweet.

I'm very happy to say that my contributed recipe of "Kalakand", has been accepted by Indusladies and it is on Page No. 111-112(recipe no. 54). I want to thank Indusladies from bottom of my heart. That was a great effort from Indusladies team.

Italian Ceasar Salad

2011-10-11T18:33:00.001+08:00

I love particularly this salad a lot. But never made it before at home. During my stay in US, it was a must whenever I went to McDonald's. I loved their ceasar salad. Few days back, I was craving for this salad and thought to make it at home.

A Caesar salad was invented by an Italian restaurateur Ceasar Cardini. It is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, anchovies(Anchovies are a small, shiny, silver fish), Worcestershire sauce and black pepper. There are limitless variations, but the most common ingredients are lettuce, croutons, grilled chicken pieces, seafood and more importantly cheese. Now, more than a dozen varieties of dressing are available today. Nobody knows which one is original, but I'll share how I made it mine, which includes mustard, lemon juice, vinegar, garlic, Worcestershire sauce, salt, black pepper and olive oil. This dressing is very refreshing and mustard along with garlic and lemon juice go very well together.

Ingredients :

Lettuce head : 1
Tomatoes : 1-2
Cucumber : 1/2
Chicken nuggets/cooked chicken breast(lightly fried) : 4-5
Croutons(a small piece of rebaked bread) : 9-10 pcs.
Parmesan cheese(grated) : a handful
For dressing :
Garlic cloves : 2-3(grated)
Mustard : 2-3 tblsp.
Vinegar : 1 tsp.
Lemon juice : juice of 1 lemon
Salt to taste
Black pepper to taste
Olive oil : 2 tblsp.

Method :

Throw first few(2-3) layers of leaves from lettuce head, if they are not fresh. Then take few layers of lettuce leaves and chop in big pieces. Cut tomatoes and cucumber in cubes. You can also add corn or carrot. Lightly fry chicken nuggets or cooked chicken breasts in oil and add in the serving bowl along with lettuce, cucumber and tomatoes.
To make dressing, in a bowl, add all the ingredients and mix well. Just before serving, add croutons and parmesan cheese to the serving bowl and add dressing sparingly, gently tossing salad until the leaves are barely coated.

Coconut Lemon Loaf with nut topping

2011-10-07T13:23:00.000+08:00

Happy Dussehra/Bijoya dashami to everyone.............

Around this day I always feel very sad, after enjoying few festive days filled with joy of wearing new clothes, meeting with friends, eating out and above all the feeling of the departure of Maa Durga, makes me really sad. Every year it's the same with me, I shut down for few days and then again eagerly wait for another joyful festival, Diwali/Deepavali which will come in few weeks. Any way, life goes on..to come out of this I thought to post something.
In Dashami, it's a ritual to make something sweet to greet friends and relatives and wish best for their lives. If you want to know, how Bengali people celebrate this day, which is very unique and special then click this post. I made Phirni this year which I already posted, so thought of posting this cake which I made on my hubby's birthday this year which was 2 weeks back. He doesn't like any frosted cake much, so thought to make something which can well be eaten with tea or coffee. So Made this Coconut-Lemon Loaf with almond topping

Ingredients :

Butter/Margarine : 1 cup(room temperature)

Sugar : 1 cup

Eggs : 3

Milk : 3/4 cup

APF(all-purpose flour) : 21/2 cup

Baking powder : 1 tblsp.

Salt : 1/2 tsp.

Flaked or shredded coconut : 1 cup

Lemon peel : 2 tblsp. (grated)

Lemon extract/lemon juice : 1 tsp.

Food coloring(yellow) : 4-5 drops

Nut topping :

Butter or margarine : 3 tblsp.

Milk : 3 tblsp.

Light-brown sugar : 1/4 cup

Finely chopped almonds : 1/4 cup

Method :

Preheat oven to 350F/175C. Grease with butter and sprinkle little flour to a loaf pan.
In a medium bowl, beat butter and sugar until creamy. Beat in eggs, one at a time.
Blend flour, baking powder and salt in another bowl, mix well and slowly add this to sugar-butter mixture. Add milk in it and fold well. Blend until it becomes creamy. Add in coconut. Mix well. Pour 2/3 of this batter to the prepared baking loaf pan.
In the remaining batter, add lemon peel, lemon extract and food coloring. Stir until blended. Make a space in the center and pour the lemon batter in the pan.
To make topping, melt butter in a saucepan. Stir in milk, brown sugar and almonds. Cook for 1-2 minutes. Carefully pour this topping over the cake.
Bake 55 to 60 minutes or until a wooden pick inserted in center, comes out clean. Let stand on wire rack for 10-15 minutes. Remove from pan and enjoy in room temperature with a hot cup of tea or coffee...............

100 Diwali Sweet Recipes-Free E-Book from Indusladies and my contribution

2011-10-04T11:31:00.000+08:00

I got to know from other bloggers that Indusladies are compiling an E-Book called “100 Yummy Diwali SweetRecipes” for this year's Diwali. They are collecting sweet/dessert recipes from various bloggers to be featured in this E-Book.
This E-book will be made available as a free download to Indusladies community's 1.3 Lakh+ members. In addition, they will also be making this E-Book available to their 9000+ Facebook fans and Twitter followers. It's LOTS and LOTS of exposure to those food blogs entering the E-Book!! This would be a nice way to get the word out about a wonderful blog to the entire membership of IndusLadies!!

Those bloggers interested in submitting a recipe for this E-Book...all you need to do is as follows:
1. Send a link from your blog for a sweet /dessert recipe. It should also include the picture of the sweet/dessert. Your recipe, food picture, recipe URL as well as the entire blog URL will get featured in the E-Book.
2. Make a blog post in your blog announcing the E-Book compilation by Indusladies and the recipe you are sending for this E-Book. That way inviting your co-bloggers interested to send in their contribution by Oct 10th,2011.

Any blogger interested can send their entry to partners@indusladies.com by October 8th.

I'm sending this KALAKAND to contribute in this e-book.

Badam Burfi(Almond fudge/almond burfi)

2011-09-29T18:07:00.012+08:00

Wishing my followers, readers, friends and blogger buddies a happy and prosperous Navaratri/Durga puja..May God bless you and fullfill all your wishes and keep you all in good health.

Navaratri/Durga Puja is the biggest and most awaited festival for hindus. 'Nav' means 'nine' and 'ratri' means 'night'. Thus, 'Navratri' means 'nine nights'. All of them are related to Goddess Shakti (Hindu Mother Goddess) and her various forms. It holds special significance for Gujratis and Bengalis and one can see it in the zeal and fervor of the people with which they indulge in the festive activities of the season. Dandiya and Garba Rass are the highlights of the festival in Gujarat.The first three days of Navratri are dedicated to Goddess Durga (Warrior Goddess) dressed in red and mounted on a lion. Her various incarnations - Kumari, Parvati and Kali - are worshipped during these days. They represent the three different classes of womanhood that include the child, the young girl and the mature woman. Next three days are dedicated to Goddess Lakshmi (Goddess of Wealth and Prosperity), dressed in gold and mounted on an owl and finally, last three are dedicated to Goddess Saraswati (Goddess Of Knowledge), dressed in milky white and mounted on a pure white swan. Different kinds of sweets are prepared for the celebrations. Children and adults dress up in new dresses during these days. this year navratri has already started from yesterday. If you want to know how Bengalis celebrate their Durga puja, Click on this post, which I posted few years back. Sweets are very integral part of any Indian festival, without this any festival seems like imcomplete. Me too like to make it myself for my family like my mother used to, rather than buying it from shops. And one day I also wish to join some culinary classes, as University online degrees are an option for those who enjoy sweets and want to learn more about cooking.
Burfi, is one such sweet that is a must during festivals and special occassions like birthdays and other happy occassions. Last week, we had an occassion to celebrate, i.e., my hubby's birthday, that day I made this Almond Burfi along with few other things.

Ingredients :

Almonds : 11/2 cup
Milk : 1/2 cup
Condensed milk : 1/2 can(8 oz.)
sugar : 5-6 tbsp.
Ghee (clarified butter) : 3 tblsp.
Saffron : few strands
Yellow food color : 4-5 drops
Cardamom powder : 2 tblsp.(Take out the black seeds of cardamom and grind into powder)
Slivered almonds & pistachios : 1/2 cup(for garnishing)

Method :

Soak the saffron in 2 tbsp warm milk and set aside.
Soak the almonds in warm milk for at least half an hour. This will help removing the skins of the almonds easily.
Then using a blender or food processor, blend the almonds and milk together into a fine thick paste. Use as less milk as possible.
Take a deep non-stick skillet, add the ghee, when it melts, add almond paste and keep stirring continuously in medium-low heat. After 3-4 minutes, add the sugar, saffron and cook till the ghee is absorbed by the almonds.
Stir for another 3-4 minutes, as the mixture thickens, add the condensed milk and the food coloring, then again stir for about 5-7 more mins, making sure it doesn't stick to the bottom. This will give your arm a good workout.
Remove from the heat when it the paste does not stick to the pan anymore. Sprinkle cardamom powder over it and allow to cool just slightly.
Lightly grease a dish with ghee and transfer the mixture to the dish and spread it out, flatten the surface of the mixture to about a quarter inch thick, while it is still warm. Garnish with some chopped almonds, pistachios, and saffron strands.
Now allow tit o cool for about half an hour. Then cut into diamonds or squares. If its still soft and stick to your knife, refrigerate for 15 mins and then cut. You can store the burfi in an air-tight container in the refrigerator for upto a week.

Sending this Almond Burfi along with Cherry Almond Tart with Cheese filling to Raven's "Cook.Eat.Delicious - Almonds", hosted this month by Anu's healthy Kitchen

And to Radhika's "Diwali Special Event - Sweets & savories"

Pineapple Kesari with dalia/broken wheat

2011-09-21T15:07:00.006+08:00

Kesari is an Indian dessert, originated in South India. I had no idea about this before coming to blogging world. I posted plain kesari recipe before, this time I tried making kesari with pineapple. I love pineapple, specially love them in dessert. But I never made any dessert except bengali pineapple chutney, was looking for some dessert found this kesari recipe and I had no rawa/suji, by which Kesari is generally made, so thought to give it a try with dalia or broken wheat. I was pleasantly surprised with the result I got. Little tangy, little sweet together with the goodness of broken wheat, was a healthy filling dessert.

Ingredients :

Dalia/fine grain broken wheat : 1 cu[
Pineapple : 1 cup
Sugar : 2/3 cup
Orange or yellow food color : 5-6 drops
Ghee/clarified butter : 2 tblsp.
Cashew nuts : 1/2 cup
Cardamom powder : 1-2 tsp.
Slivered almonds/raisins : a handful

Method :

Heat a pan, add dalia, fry for 2-3 minutes,then put in a pressure cooker and cook for 1 whistle. Evaporate all the moisture and keep aside.
Heat ghee in a pan, add cashew nuts, stir-fry until they turn light brown, add pineapple, cooked dalia. Mix well. Add sugar, food color and keep stirring for 1-2 minute. Then add about 1 cup water.
Cook continuously(or it will be lumpy) until all water evaporates. Cook for another 2-3 minutes. Sprinkle cardamom powder, mix and you are done.
Decorate with slivered almonds or raisins.

Chandrani(my younger sister) of Cuisine delights has shared few awards with me, she never forgets to share her awards with me. She has posted lots of mouth watering recipes in her blog, and has receive lots of love and support from blogging world. I'm very happy for her. We share the same hobby of trying out new recipes, so friends keep visiting her blog and give her loads of support.

I'm sharing these awards with few of my blogger friends...

Premalatha of Prema's Thaligai

Radhika of Tickling Palattes

Kankana of Sunshine & Smile

Kalpana Sareesh of Life with Spices

Priti of Indian Khana

Raks of Rak's Kitchen

Pratibha of The Chef and Her Kitchen

Akila of Torview

Vardhini of Zesty Palette

Priyanka of Asan Khana

Other Dessert with fruits & vegetables :
Pineapple Pudding
Bengali Aam Kheer(mango in thickened milk)
Stewed Pumpkin in Coconut Cream

Mango Coconut BurfiSending this kesari and above archived posts to

Celebrate Sweets : Fruits & Vegetables @ Rak's Kitchen this month, started by Nivedita's Kitchen

Sending this kesari and Tomato Rice to

Flavours of South India @ Simply.Food

Also to Foods for Fasting (Vrat ka Khaana) @ Sizzling Tastebuds

And to Radhika's "Diwali Special Event-Sweets & Savories"

Tetor Dal ~ Mung Dal cooked with Bitter Gourd

2011-09-15T15:23:00.000+08:00

Tetor Dal or Lentil cooked with bitter gourd, is a unique delicacy of Bengali cuisine. It's a custom among bengalis to eat something green(saag/saak) or something bitter at the beginning of Lunch meal. It's said that it helps in digestion and everyone knows the huge health benefits Bitter Gourd has.
This lentil is very interesting in taste even though it is cooked with bitter gourd it is not so bitter in taste. Who don't like bitter gourd, they will surely like this dal, I guarantee you.There are many versions of this dal available, like some uses mustard seeds, some uses fenugreek seeds, some roast dal before cooking. You can try any of these, the taste doesn't differ much, but you'll love this dal that I'm sure.

Ingredients :

Split yellow moong dal : 1 cup
Bitter gourd : 2 (cut into thin rings)
Bottle gourd : 1 cup (finely chopped)
Dry red chilli : 1
Fenugreek seed(methi) : 1 tsp.
Turmeric Powder : 1 tsp.
Ginger(grated) : 1 tblsp.
Green chilli : 1 or 2(slitted)
Salt to taste
Oil : 2 tblsp.

Method :

Wash and soak the dal in enough water for 1/2 an hour, then prssure cook the dal with a pinch of turmeric, salt and bottle gourd pieces for 2 whistles. Or you can cook the dal in pan adding bottle gourd, salt and turmeric in 21/2 cup of water. When done, add 1 cup hot water in it, mix and keep aside.
Heat oil in a pan, fry bitter gourd rings with a pinch of salt and turmeric until they are light brown on both sides. Keep aside.
In the same oil, temper with dry red chilli, fenugreek seed, wait for 30 secs., when seeds start to splutter, add grated ginger and green chillies. Stir for 30 seconds,then add cooked dal in it. Mix well. Add fried bitter gourd pieces in the dal.
Bring to boil and cook for another 5 minutes. Check the seasoning. Add a drop of ghee over the dal and remove from heat.
Serve with hot white rice and other veggie dishes. Enjot the comfort of this simple meal. Just divine I say..........................

Quick & Easy Carrot Halwa in MW(for lil' kids)

2011-09-10T12:33:00.000+08:00

I prepare this quick version of gajar ka halwa or carrot halwa for my 41/2 years old twin sons in MW. They love to have this with chapati for dinner. It takes only 15 minutes in Microwave and it's amazingly tasty. Kids can get benefits of carrot as well as can satisfy their sweet tooth.

Ingredients :

Carrot : 3(grated)
Milk : ~ 1/2 cup or enough to cover the grated carrot
Sugar : ~ 5-6 tblsp.
Cashew nuts : 1/3 cup(finely chopped)
Ghee(clarified butter) : 1 tblsp.

Method :

Grate the carrots finely. In a microwave safe bowl, take grated carrot.
Pour milk little less than the edge of grated carrot. Add cashew nuts and sugar, mix. Drop 1-2 tblsp. ghee on top.

Place the bowl in MW and cook in High for about 15-17 minutes. Check in between.
When the halwa dries up completely, take out. Stir with a ladle and serve.

Note : You can add raisins,too.

A Perfect Combo : Paneer Paratha and Kadai Chole

2011-09-08T17:12:00.000+08:00

For one weekend dinner, I made this Paneer paratha and Kadai Chole. Together it was a yummy combo. Chole recipe I tried from Master Chef Sanjeev kapoor.

Paratha, is Indian flatbread made from a dough made of all -purpose flour or Wheat flour and pan-fried with oil. Parathas are also stuffed with vegetables, like Potato, cauliflower, radish, cabbage, spinach and all sorts of vegetables and herbs. Sometimes with Paneer(Indian cottage cheese) and sometimes in a combo like potato-paneer or spinach-paneer etc.

Paneer Paratha(Cottage cheese stuffed Indian flatbread)

This Paneer paratha I made with potato and paneer filling, seasoned with spices and herbs.

Ingredients :

For paratha dough
Whole wheat flour : 1 1/2 cup
Maida/all-purpose flour : 1/2 cup
Salt : 1 tsp.
Oil/ghee : 1 tblsp.
Dried fenugreek leaves/kasuri methi : 1 tblsp.(crushed)[it will give parathas a nice flavour]
Enough Warm water to make a soft dough
For the paneer filling :
Boiled and mashed Potato (boil 2 medium potatoes)
Grated and mashed paneer : 11/2 cup
Fresh coriander leaves : 1/2 cup(chopped)
Roasted cumin seed powder : 1 tblsp.
Red chilli powder : a pinch
Turmeric powder : a pinch
Chaat masala : 1/2 tsp.
Green chillies(chopped) : 1 tblsp.
Salt : 1 tsp.
Oil for pan frying parathas

Method :

In a big bowl, mix two types of flour, add salt, oil and crushed fenugreek leaves. Slowly add warm water to make a soft dough. Make sure the dough isn’t too wet. If it gets too wet or sticky, add more flour. Keep aside while you make paneer filling.
In a bowl, take all the ingredients for filling and mix everything well.
How to stuff the paratha : Make small equal size balls form chapati dough. Keep a small bowl of wheat flour beside you. Take one ball at a time, dip in flour bowl and roll into 2" diameter. Place 1 tblsp. of paneer-potato filling in the center. Gather from all sides and roll into a small ball covering the filling properly.
2) Dip the ball again in flour bowl, flatted a it and then roll into round shape until paratha is 1/4 inch thick. Make other parathas like these.
Frying the parathas : Heat a tawa on medium heat. Place the rolled out paratha on tawa. Cook on medium heat till light brown spots appears on down side, then flip to the other side and wait until light brown spots appear on other side,too.
Now drizzle 1/2 tblsp. oil from the outer area of paratha and quickly coat the oil to both side of paratha, this way you can use less oil, if needed add few drops of oil later. Now in medium heat, fry the parathas until golden brown.
Make other parathas same way. you can stuff the parathas beforehand, keep them aside, then roll and fry the parathas one at a time. Always Serve immediately for best results. Cold Parathas don't taste as good as hot, warm and freshly made ones.

Kadai Chole (chickpeas cooked with chana masala in Kadai) : Recipe adapted from Master chef Sanjeev Kapoor
The speciality of this recipe is that it is cooked in an Iron kadai(lohe ki kadai) and the spices used in this recipe I found is something very different and interesting from usual chole recipe and the taste was out of this world. Try........

Ingredients :

Chick peas(kabuli chana) : 1 cup
Tea leaves : 1 tsp.
Dried gooseberry(amla) : 1-2
Cumin seeds : 1 tsp.
Onion : 1(large)
Ginger paste : 2 tblsp.
Garlic paste : 1 tblsp.
Tomatoes : 2(medium)
Green Chillies : 2(slitted)
Turmeric powder : 1 tsp.
Cumin powder : 2 tsp.
Coriander powder : 1 tblsp.
Garam Masala powder : 2 tsp.
Oil : 2-3 tblsp.
Salt to taste

Chana Masala :

Cumin seeds : 1/2 tsp.
Pomegranate seeds(whole anardana) : 1 tblsp.(available in Indian stores)
Coriander seeds : 1 tsp.
Black peppercorns : 7-8
Kachri powder(Kachri is a wild variety of cucumbers) : 1/2 tsp.(I omitted this, as I didn't have)
whole dry red chillies : 1-2

Method :

Wash and soak kabuli chana in three cups of water overnight or 4-5 hours in hot boiling water. For best results, soak overnight. Take chana in a pressure cooker along with three cups of water and salt. Tie up tea leaves and dried amla in a small piece of cloth[These two are added to the water to give the beans their unique black color] and add to chana. Pressure cook till soft. Discard the cloth. Do not discard the leftover liquid from cooked chana.
Prepare chana masala by coarsely grinding all the ingredients together in a grinder.
Heat 2 tablespoons of oil in an iron kadai (lohe ki kadai) and add cumin seeds. When they begin to change colour, add onion and saute till pink. Add ginger and garlic pastes, powdered chana masala, coriander powder, turmeric powder and half of the cumin powder.
Add boiled chana with cooking liquid, salt, garam masala powder and let it cook for five to six minutes. If you don't have much liquid left, add about 2/3 cup of water.
In another pan, heat two tablespoons of oil, add slit green chillies, remaining cumin powder and tomatoes. Cook for a minute and transfer the mixture into the kadai. Stir and allow it to cook on low heat till almost dry.
Serve hot with parathas or naans or Bhature.

Four cheese baked veg pasta

2011-08-31T17:59:00.002+08:00

One weekend, instead of regular roti-subzi, I made this pasta dish, which I loaded with veggies and cheese. This is the famous four cheese pasta, with part-skim Ricotta, cottage cheese(paneer), mozzarella and parmesan. This one I made partly on stove-top and partly in Oven. This is very easy and quick to make and defnitely filling...Kids will love this in thier lunch-box, I am sure about it. You can load it with lots of veggies,I added spinach, broccoli, carrot & corn.

Ingredients :

Whole wheat penne or any type of pasta
Cottage cheese/paneer( scrambled) : 1 cup
Part-skim ricotta cheese : 1/2 cup
Mozzarella cheese(shredded) : about 2/3 cup
Parmesan Cheese(grated) : 1/3 cup
Spinach(chopped) : 1 cup
Carrot(chopped in bite-size pieces) : 1 cup
Frozen or fresh corn : 1 cup
Broccoli (cut into medium size florets): 2 cups
Tomato puree : 1 can
Crushed tomatoes : 1 can
Dried Italian herbs(basil, oregano) : 1-2 tblsp.
Chilli flakes : 1-2 tsp.
Onion : 2(medium)
Garlic : 3-4 cloves
Salt and black pepper taste
Olive oil/cooking oil : 1 tblsp.+cooking spray/1 tsp.oil (to grease the baking dish)

Method :

Preheat oven to 400 degrees F/175 degrees C.Cook pasta until tender but still firm, a minute or 2 less than the package directs. Drain.
Mix mozzarella, cottage cheese and ricotta in a owl and mix well.
In a pot, boil water and blanch carrot and broccoli pieces until just tender. Set aside.
In a pan, add oil, fry onions until they look transparent, add grated garlic cloves. Then add crushed tomatoes, chopped spinach and corn. Saute for 2 minutes.
Then add tomato puree, mixed cheese, dried Italian herbs. Mix well. Now add cooked pasta in the pan. Add salt, chilli flakes and black pepper to taste. Mix everything well and cook for 1-2 minutes.
Now grease a big baking dish, pour the prepared pasta in there, Sprinkle grated parmesan allover the pasta. Put the dish in the oven and bake until cheese melts, about 8-10 minutes.

Serve hot from the oven and make your loved ones happy......

Sending this to Pari's Only-Pizza, pasta, Noodles event, this month hosted by Jayasri of Samayal Arai
Sening it to Ramya's space for her Fusion Food - Pasta event, along with Vegetable Pasta Soup and Pasta in Alfredo Sauce

My 100th post : Cherry-Almond Tart with Cheese filling

2011-08-23T11:23:00.000+08:00

Today I'm writing my 100th post......after 16 months of blogging, I reached this milestone. To make it a special post(as it is very special for me), I wanted to post something sweet, something spectacular, something different, which I havn't posted here before. Coincidentally, I made a big batch of Cherry-Almond tart recently for Independence day celebration of my daughter's school. So, I'm posting the Tart recipe for my 100th post.

A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard.So, without much ado, here is the recipe...

Ingredients :

For pastry base/cake :

Butter/margarine : 1 cup(room temperature)
APF( all-purpose flour) : 2 cups
Eggs : 2
Sugar : 2/3 cup
Baking powder : 2 tsp.
Salt : 1/2 tsp.
Milk : 1/3 cup
Vanilla extract : 1 tsp.

For Filling :

Ricotta cheese : 1 cup ( I replaced this with 1 cup cubed Indian cottage cheese/paneer)
Cream Cheese : 250 gms.
Eggs : 3
All Purpose flour : 1/2 cup
Sugar : 1 cup
Almonds : 1/2 cup(chopped coarsely)
Cherries : 10 oz. bottled./about 250 gm. fresh(chopped)

Sliced almonds for garnishing : 1 cup

Method :

Preheat oven to 350F or 175 C. Grease a tart pan or baking dish/tray.
To make cake : In a bowl, beat butter or margarine, sugar, eggs and vanilla until creamy. Take flour, baking powder and salt in a seperate bowl and mix well. Now incorporate the flour mixture in the butter mixture little by little. Add enough milk to make a batter which is not too creamy like a cake batter, but little harder than that. It should not be too creamy or too tight, as tart bases are little crustier and especially this tart base is like a bit crustier than a cake.

Spread cake batter evenly on the greased baking tray/pan.
To make filling : As I said, I was out of ricotta, so I replaced that portion with Paneer (Indian cottage cheese). I blended it in a blender with little milk into fine creamy paste. In a medium bowl, blend eggs, cream cheese, ricotta cheese/paneer blend, sugar, flour and almonds until all are well incorporated. Fold in cherries. You can replace cherries with blueberries or red currants.

Pour filling over cake batter evenly. Sprinkle sliced almonds allover the batter.

Put the baking tray in preheated oven and bake for 40-45 minutes or until a tooth-pick or sharp knife inserted in, comes out clean. Cool the pan on wire-rack for 15 minutes.
When cool, cut in desired shapes. Serve in room temperature. Can be stored in an air-tight container for 1-2 weeks.

Enjoy this tart with a cup of hot coffee or tea..............

Happy 65th Independence day, celebrating with Tri-color Uttapam/Utthapam

2011-08-15T14:33:00.001+08:00

Happy 65th Independence day to all my Indian readers, visitors and blogger friends....This is the most important day of the year for all proud Indians where we celebrate our independence from the British rule. I pay my tribute to all the freedom fighters who sacrificed their lives for our Independent India. Its because of our freedom fighters that today we are enjoying our freedom..we can freely move around in our country without anyone questioning or imposing any kinds of restrictions on us.
As a food blogger, I prepared this Tri-color(White, saffron and Green) Uttapam themed on Indian flag to celebrate my Independence day this year.

Uttapam, is a round pancake made from the same batter used to make Dosa. The main difference is where Dosa is a crisp crepe, Uttapam is made as a thick pancake with choices of veggies can be added in it. It is originated in Southern India and mostly eaten as a breakfast dish. The batter is made of a 1:3 ratio of Urad dal and rice which has been fermented, same like Dosa batter. Nowadays, instant mixes of Uttapam/Dosa batter is available in the market, making the life more simpler.You just need to add water in it. I usually make dosas, idlis or uttapams from the instant mixes. Uttapam is sometimes called an Indian pizza or pancake, the outer surface is crisp and the inner layer is soft. It can be eaten with Sambar or chutney.

How to make Uttapam/Utthapam ::::( I used instant Mixes)

Ingredients :

Instant mixes(prepare a batter following instructions in the package)
Carrot(grated) :1/2 cup
Onion(finely chopped) : 1/2 cup
Tomato : 1(finely chopped)
Spring Onions : 1/2 cup(finely chopped)
Salt : a pinch
Red chilli powder: 1 tsp. or chopped green chilli : 1 tsp.
Chopped coriander leaves : a handful
Oil

Method :

Mix salt, red chilli powder or green chillies and coriander leaves to the prepared batter.
Heat a tawa or griddle and add 1 tblsp. oil. Then add a big ladlefull of batter in the middle of the tawa, spread it to a thick circle. Now, sprinkle a bit of grated carrot, onions, tomatoes and spring onions or any vegetables of your choice allover the upper side. Let the lower side cook until it turns golden brown.
Now turn the other side and let it cook in medium flame until it turns golden brown and vegetables set. Apply little oil outside of the uttapam.
When done, put it down on a plate an serve immediately. Serve it with Sambar or coconut chutney.

Linking it to Radhika's Let's cook - Scrumptious Breakfast

Spinach and Green Peas stir fry

2011-08-12T11:52:00.001+08:00

Spinach is a nutrition superstar, even a fairly good source of iron. It's loaded with vitamins and minerals, some of which are hard to find in other foods. Like other dark greens, spinach is an excellent source of beta-carotene, a powerful disease-fighting antioxidant, which reduces the risk of developing cataracts. Health benefits of Spinach include good eyesight, blood pressure, strengthens muscles, prevention of age-related macula degeneration (AMD), cataract, atherosclerosis and heart attack, neurological benefits, bone mineralization, anti-ulcerative, anti-cancerous property, skin protection, foetus development, protein rich for infant’s proper growth etc.

Green peas are another green vegetable that is also a nutrition powerhouse(which is unknown to many of us), low in calories but high in nutrients. Their fiber, mostly insoluble, aids intestinal motility and may help lower cholesterol. Of the myriad nutrients peas provide, iron is particularly important since it's hard to find in non-animal foods. Snow peas and other edible-podded peas don't contain the same amount of protein or nutrients green peas do.

Health benefits of Green peas includes :

Green Peas contain nicotinic acid which reduces cholesterol in the blood.
Green Peas has the ability to dissolve clumps of red blood cells that are destined to become clots eventually. This clot prevention is due to the presence of special plant protein called lectins.
Green peas may help in the prevention of all forms of cancer due to its high Vitamin A and C content.
Green peas contain insoluble fiber which aids intestinal mobility and may help lower cholesterol and reduce the risk of heart disease and stroke.
Green peas have lutein, the carotenoid with a proven record of helping to reduce the risk of age-related macular degeneration and cataracts.
Green peas provide nutrients that are important for maintaining bone health.
Green peas is an energy and body building food.
Green peas iron content can help prevent anemia. Iron is a mineral necessary for normal blood cell formation and function, whose deficiency results in anemia, fatigue, decreased immune function, and learning problems.

Now to the recipe, which I prepare very frequently, an easy-to-make dish and needs less than 15 minutes to prepare.

Ingredients :

Spinach : 1 bunch (chop roughly in 1 inch size)

Green peas : 1/3 cup
Onion : 1(small)

Garlic : 2 cloves

Green chilli : 1(finely chopped)

Oil : 1 tsp.

Salt to taste

Temper with ====

Dry Red chilli : 1whole(small)

Panch Phoron(five spice mix) : 1/2 tsp.(mixture of cumin, black cumin, mustard, fenugreek and fennel seed-mix all seeds in equal quantity)

Method :

Heat oil in a pan, temper with dry red chilli first, when chili start to darken, add panch phoron or five spice mix. Wait for few seconds, then add chopped onion, garlic and green chilli.
Saute onion for 1 minute, then add spinach. Spinach will loose some water at this time. Wait until all water evaporates.
Then add green peas, turmeric and salt. Mix everything well and saute for another 3-4 minutes in low heat.
Serve hot with warm rice.

Nutty Oatmeal-Dates Cookies

2011-08-10T15:38:00.009+08:00

This is the first baking recipe posted in my blog, as I had no conventional baking oven so long in my residence. But that didn't stop me baking time to time, I did microwave baking till now. Now, as I moved to a new place, I got not only one, but two ovens where I can bake. Now, you'll get to see few baked delights here.

That day, I was browsing through Martha Stewart's page for some easy-to-make cookie recipe and found this one very interesting. I had all the ingredients, so I immediately started baking it and got some delightful and healthy home-made cookies. It's a very easy-to-make recipe and healthy for kids, too. My kids loved them. It was over within a week.

Ingredients : (yields about 2 dozens)

Recipe Source : Martha Stewart

Unsalted butter : 1 cup/2 sticks (room temperature)

Vegetable shortening : 1/4 cup( I subsituted it with 1/2 cup margarine)

Light-brown sugar : 1 cup

Granulated sugar : 3/4 cup

Eggs : 2 (large)

Vanilla extract : 1 tsp.

All-purpose flour : 2 cups

Rolled oats : 2 cups

Pitted dates : 1 cup (chopped finely)

Almond/walnut/pecans : 1/2 cup(chopped finely)

Baking soda/baking powder : 1/2 tsp.
Salt : 1/2 tsp.

Ground cinnamon : 1/2 teaspoon

Method :

Preheat oven to 350 degree celcius.
In a large bowl, beat butter and shortening with electric mixer until smooth. Add both sugars, and beat until smooth. Beat in eggs, one at a time, until incorporated. Beat in vanilla.
Take a seperate bowl, mix flour and rolled oats first. Add nuts and dates in and mix. add baking powder, salt and ground cinnamon. Mix well everything. Gradually add dry ingredients to the butter mixture, mix until all ingredients are wellcombined and you have a smooth dough.
Drop batter with a tablespoon on ungreased baking sheets about 1/2 inch apart. Bake until golden brown on top, about 12 to 14 minutes. Transfer cookies to wire racks to cool.

Sending this crispy crynchy oatmeal cookies to Sanjeeta's WWC-Oats in Baking, hosted this month by Sin-A-Mon

Kiwi Cooler

2011-08-02T15:40:00.002+08:00

This summer I discovered a refreshing drink made of Kiwi in Priti's Indian Khana. Whenever I saw her post, I tried it immediately and my whole family loved it. So far, we used to have the fruit by itself, but now after discovering this keeper drink recipe of Kiwi, I'm relished it mant times. This drink is just an amazing thirst quenching. During summer, we love more drinking than eating a fruit. So, add this fruit in your diet as it'll give your body a load of benefit.

Kiwi fruits are rich in many Vitamins, flavonoids and minerals. In particular, they contain a high amount of Vitamin C (more than oranges), as much potassium as bananas and a good amount of beta-carotene. Kiwi also has an remarkable amount of vitamin E & A, too. It's a powerful anti-oxidant which protects our body from free radicals.

Ingredients :

Kiwi - 3 ripe

Lemon Juice - 2 tbsp

Sugar : 2 tbsp or to taste

Water : 300ml.

Ice Cubes - few

Kiwi Slices for garnishing

Method :

Divide kiwis into half first. Throw the black seeds from the middle. Then scoop out rest of the green part.
Take scoop out teh green flesh into a blender. Add water, lemon juice and sugar. Blend well.
Serve into tall glass, throw some ice cubes.
Garnish with kiwi slices.
Enjoy the drink yourself or please your sudden guest in Summer.

Linking this bookmarked recipe to Priya's Bookmarked Recipe Event .

A famous bengali delicacy : Chingri Macher Malaikari ~ Prawn Malaikari(Prawn cooked in coconut milk)

2011-07-30T12:37:00.003+08:00

As I started this blog to introduce Bengali Cuisine(from my side) to the World, recently I realized I havn't posted one classic and traditional Bengali dish yet. This is one such dish we bengalis are very proud of, that is "Chingri Macher malaikari" or Prawn cooked in coconut milk with very mild spices. Don't be surprise to see the use of coconut milk in bengali cuisine as we have lots of veg and non-veg dishes, which are cooked in coconut milk. This is a very fragnant main course dish and is very common during celebrations and festival time meals. This is best enjoyed with hot steamed white rice.

[About this pic. : I didn't cook this dish when this pic was clicked, this was cooked by my mom when I was visiting her this summer. This is my mom's contribution to my blog. Thanks, mom]

This dish is originally made, prawns with head and tails on, as prawn head adds exra flavour to this flavourful dish. But I generally use prawns with head removed, as my hubby doesn't like prawn with head. If you are using prawns with head on, then they should be cleaned thoroughly.

Ingredients :

Prawns(big/medium size) : 500 gm.(deveined and tails on)

Onions : 2(medium)

Ginger-garlic paste : 2 tblsp.(1/2 inch ginger + 2 small cloves of garlic)

Green chilli : 1 (slitted)

Coconut milk : 2/3 cup

Turmeric powder : 2 tsp.(1 tsp. for marinating prawns and 1tsp. in gravy)

Red chilli powder : 2 tsp.(as per taste)

Sugar : 1 tsp.

Salt to taste

Oil : 2 tblsp.

Whole spices ::::(very necessary, don't omit them)

Bay leaves : 2-3

Cardamoms : 4

Cinnamon : 2(1 inch stick)

Cloves : 5-6

Method :

Cleaning & marinating the prawns : Remove the hard shell, do not remove the tail, leave it on. To de-vein the prawns, slit the back a little and take out the black thread. For shrimps with heads, carefully cut only the front portion,the eyes etc., do not remove the entire head. After that, devein as above. Wash thoroughly. Marinate them with 1 tsp. turmeric powder and 1 tsp. salt for at least 1/2 an hour or more.
Preperations : Grind onion, ginger and garlic into fine paste seperately.
Frying the prawn : Heat enough oil in a pan, to fry the prawns. Do not deep fry them. Fry them lightly in medium flame for 2-3 minutes from both sides until they change their color to light golden. If you overfry the prawns, they tend to harden.
Cooking : In a seperate pan, heat 2 tblsp. oil, temper with all whole spices one by one, once cloves started to splutter, add onion paste, Saute till onion paste turn little brown, add sugar and saute little more. Then add ginger-garlic paste and saute for 2 more minutes.
Add turmeric and red chilli powder. Saute for 1-2 minutes, when oil seperates, add coconut milk. Add slitted green chilli. When the gravy starts to boil, add fried prawns and season wth salt. Can add a little water if needed.
Wait until you have your desired consistency of gravy. I like it little thick. Remove from fire.
Enjoy hot with steamed rice or light Pulao.

I'm a prawn lover and as this is one of my favorite prawn dish, I have mastered my skill of making this dish by years and according to my hubby, this is one of my Signature Recipe now.

According to my friends, this chicken dish is one of my Signature dish : Balti Chicken .

And if you ask my daughter, who is a paneer lover, She will say, I make paneer dishes the best. So, sending this paneer recipe - Paneer mushroom Masala along with Prawn Malaikari to Sara's event - signature Recipes.

The classic Aloo Gobhi Masala (Potato & cauliflower cooked with spices)

2011-07-29T18:32:00.002+08:00

Aloo-Gobhi masala or potato-cauliflower is one such classic combination of side dish, that has more than 1000 varieties available and any way you make, it always amazes you. I have tried making this dish more than 10 ways, but still I look for other ways to make it differently.

Recently, I found this recipe on Master Chef Sanjeev Kapoor's Page. I just loved the simplicity of the dish which brought out the flavours of this classic dish.

So, without much ado, let's move to the recipe :::::::::

Ingredients ::

Potato : 3 (medium-cut into medium chunks)

Cauliflower : 3 cups(cut into small florets)

Ginger : 1 inch pieces(grated)

Green chillies : 1-2(finely chopped)

Tomatoes : 2(medium-chopped)

Cumin seeds : 1 tsp.

Turmeric powder : 1 tsp.

Red chilli powder : 1 tsp.

Coriander powder : 1 tsp.

Salt to taste

Sugar : 1 tsp.

Oil : 2 tblsp.

Fresh coriander leaves for garnishing

Method :

Heat 1 tblsp. oil in a pan. Fry potato pieces in medium flame for 2-3 minutes. Keep aside.
In the same pan add 1 tblsp. oil, add cumin seeds, once they splutter add green chillies, ginger and saute for 1-2 minutes. Add cauliflower, salt, turmeric powder and cook on a medium flame for 5-7 minutes.
Add tomatoes, red chilli powder, coriander powder, now add the potatoes and cook for another 7-8 minutes or until potato and cauliflower are completely cooked, but not overcooked. [Cook the whole dish in medium-low flame].
Remove from fire. Serve hot garnished with fresh coriander leaves.

This is a dry dish. This dish can accompany with any Indian dal(lentil) and any kind of Indian flatbread or with plain rice. I'll recommend everyone to try out this dish sometime, will love it for sure.

Sendng this subzi to Radhika's "Let's cook- Subzis for Rotis"

Bean Sprout Kachumber

2011-07-26T12:09:00.002+08:00

I often make kachumber or Indian style salad to go with my roti-sabji/roti-dal combo. Kachumber is Indian Salad made with cucumber, tomatoes and onion, flavoured with salt, sugar and lemon juice. It goes with any kind of dish. You can add any vegetable of your choice, so varieties can be endless.

Keeping in mind what huge health benefits this bean sprouts have, I often prepare this bean sprout kachumber with cucumber, tomatoes and onion. It tastes so well. Here are some of the halth benefits bean sprout has ::::::

Health benefits of Mung Bean Sprouts :

Studies have shown that in comparison to dried seeds, sprouted foods contain an amazing increase in nutrients. During the sprouting process, the vitamins; minerals; and protein increase substantially and the calories and carbohydrate contents decrease.

Bean sprouts have the richest source of amino acids (for protein), vitamins and minerals, and also contain a good amount of fiber. They contain all types of vitamins (A, B, C, D, E and K), folic acid and are an excellent source of iron, potassium, calcium, phosphorous, magnesium and zinc.

Anemia : Mung Bean Sprouts are rich in Iron, which helps prevent or treat anemia caused by iron deficiency.
cardiovascular health : the regular consumption of mung bean sprouts can help reduce the blood levels of LDL-cholesterol due to its content in fiber and lecithin. This effect is beneficial to the heart and vessels.
Constipation : Due to their high content in fiber, mung bean sprouts can help improve intestinal motility and relieve the signs of constipation.
Hair and nail fragility : Hair and nail fragility is often the result of certain nutritional deficiencies, especially proteins, vitamins and zinc. Mung bean sprouts contain high amounts of all these nutrients in a readily available form, and hence they are particularly helpful in preventing and treating hair and nail problems.
Skin anti-aging effect : the regular consumption of mung bean sprouts can help prevent many age-related skin changes, including elasticity and moisture loss.
Strees and tiredness : Mung bean sprouts are a source of readily available energy and other nutrients which are particularly helpful in fighting the signs and symptoms of mental and physical stress and tiredness.

Now to the recipe of Bean sprout kachumber/salad :

Ingredients :

Mung Bean Sprout : 1 cup

Soaked mung bean : 1/2 cup ( Soak green/red mung bean overnight/3-4 hours in hot boiling water)

Cucumber : 1 (thinly sliced)

Tomatoes : 2 (cut into medium chunk)

Onions : 1 (finely chopped)

Lemon Juice : 2 tblsp.

Salt to taste

Black Pepper : a pinch

Method :

Take all the veggies along with sprous in a big bowl. Add lemon juice, salt and black pepper.
Give it a good stir. Mix everything well.
Enjoy immediately.

I'm sending this salad bowl across to http://tastejunction.blogspot.com/2011/06/event-announcement-salad-spread.html & Cook It Healthy - Proteinicious"

Vegetable Burger

2011-07-25T17:45:00.001+08:00

Breakfast, literally meaning "breaking the fast" of the night, is the first meal taken after rising from a full night's sleep. Nutritional experts have referred to breakfast as the most important meal of the day, citing studies find that people who skip breakfast are most likely to have problems with concentration, metabolism, and weight. So, never skip your breakfast. Breakfast foods are widely varies from country to country, even in one country it varies from region to region. But there should be a bowlful of whole grain Cereal or Wholegrain bread or anything of that sort, have some fruits or fruit juices, too.

In my household, it's mostly wholegrain bread made into sandwich or wholegrain cereal, like Oat or muesli with fruits. To make sandwich, there is another problem what to make for sandwich. I made vegetable patties that day for sandwich. It is easy-to-make and healthy as well with lots of vegetables in it. I saw at Srivalli's space this veggie burger and wanted to try it for long. Now everyone in my family has become fan of it. My daughter didn't even realize that she is eating a veggie burger. She loved it, so I wanted to share this recipe with you all.......

Ingredients : (for 1 burger)

Bread slices : 2/burger bun : 1

Onion slices : 2

Tomato slices : 2-3

Cucumber slices : 2-3

Tomato ketchup : 1 tsp.

Cheese slice : 1 (optional)

Green/Coriander chutney : 1-2 tsp.

For vegetable Pattie :

Boiled vegetable(potato, carrot, green beans, green peas) : about 2 cups

Ginger & garlic : 2 tsp.(grated/paste)

Green chilli : 1-2 (finely chopped-optional)

Salt to taste

Oil : 2 tblsp.

Corn flour : 2-3 tblsp.

Bread crumbs

Fresh coriander leaves (finely chopped)

Method :

To make patties : Boil all the vegetables and rinse out all the water. Mash them, check there should not be any lump. After mashing, if you feel there are little moisture left, then add corn flour to absorb the moisture(use corn flour if only you feel there is some moisture left). Add grated ginger and garlic, green chillies or red chilli powder, coriander leaves and salt. Mix well. Make flat round shaped patties from the mashed vegetable. Keep them aside.
To fry the patties : Take 1 tblsp. oil in a frying pan, sprinkle bread crumbs on one side and place bread crumb side of the pattie on oil and fry until brown. Sprinkle little bread crumb on top side and turn the pattie and fry until brown in medium flame. Same way, fry other patties.

To assemble the burger : Cut a burger bun into half and toast them lightly. Arrange lettuce leaves first if you have, then place the vegetable Pattie, spread some tomato ketchup, then place some cucumber, onion and tomato slices. Finally spread some green coriander chutney and place the last piece of bread on top. You can add also cheese clice if you like in between. Go for whatever you like. Enjoy immediately.

I'm sending this vegetable burger to Srivalli's Sandwich Mela & to Priya's Fast food not Fat food event, hosted by Vardhini this month

Tomato Rice - South Indian Style

2011-07-22T15:24:00.001+08:00

There are more than 100 sort of South Indian rice recipes. I love all kind of South Indian rice recipes, especially Lemon rice and Tomato rice. Whenever I have leftover rice, I always go for south indian style rice. I recently tried tomato rice, and I just fell in love with it. It tastes so good. Ponni rice or long-grain rice is normally used for the preperation, but basmati rice works well, too.

Ingredients :

Basmati rice : 1 cup(cooked/leftover)
Tomato : 3-4(medium)
Corn kernels : 1/2 cup(optional)
Raw peanuts : 1/2 cup
Oil : 2 tblsp.
Turmeric powder : a pinch
Red chilli powder : 1-2 tsp.
Salt to taste

Spices for tempering::::

Curry leaves : 5-6

Mustard seeds : 1 tsp.

Chana Dal : 1 tblsp.

Urad dal : 1 tblsp.

Method :

• Clean, wash and soak rice in three cups of water for twenty minutes. Drain and cook in three cups of salted boiling water till done, taking care that the grains remain separate.
• Boil the tomatoes in the pressure cooker and peel off, mash a little and keep it aside.
• Heat oil in a pan, fry raw peanuts until brown. Keep them aside. In the same pan, add chana and urad dal first, then mustard seeds and curry leaves, when seeds start to splutter and dals turn brown, add mashed tomatoes.

• Add turmeric and red chilli powder. Add cooked rice and corn kernels. Add raw peanuts, too. Season with salt. Mix well until all moisture from tomatoes dried up. Remove and serve immediately.

Linking this recipe to http://foodblognews.blogspot.com/2011/07/event-quick-and-easy-recipes.html

Mushroom Capsicum Masala

2011-07-14T11:52:00.002+08:00

Recently, Mushroom has become my daughter's favorite. Thank God for that. Mushroom is one of healthiest vegetable available. It has all the possible goodness from anti-oxidants till anti-cancer properties. I have tried Paneer-Mushroom masala before and now I have tried Mushroom and capsicum combo.
It's very easy-to-make and can be made within 30 minutes and perfect side dish with roti or rice or Pulao.

Here is the recipe :

Ingredients :

Mushroom : about 15(thinly sliced)
Capsicum/bell pepper : 2 (cut into cubes/long strips)
Onion : 2(finely chopped)
Ginger-garlic paste : 2 tblsp.
Tomato Puree : 2-3 tblsp./2 tomatoes finely chopped
Turmeric powder : 2 -3 tsp.
Red chilli powder : 2 tsp.(as per taste)
Coriander powder : 2 tsp.
Garam Masala Powder : 2 tsp.
Kasuri Methi(dry fenugreek leaves) : 1 tblsp.
Oil : 2 tblsp.
Salt to taste
Cardamom - 3, Cinnamon stick - 1, Cloves -4, bay leaf - 1
Fresh coriander leaves for garnishing

Method :

Heat oil in a pan, temper with bay leaf, cardamom, cinnamon and cloves, when they start to crackle, add chopped onion. Fry, stirring frequently, until onions get transparent. Add ginger-garlic paste, mushroom and capsicum and stir-fry together for 2-3 minutes.
Add tomato puree or chopped tomatoes. cook in medium flame for 2 minutes or until fresh tomatoes get mushy. Add turmeric, red chilli and coriander powder and 1/3 cup hot water. Mix well and cook until oil seperates. Finally add garam masala powder and kasuri methi.
Further cook for another 2 minutes. Add 1/2 cup hot water to make a thick gravy, season with salt and cook covered in medium flame.
When gravy thickens, remove from heat and garnish with fresh coriander leaves.

Enjoy with any Indian flatbread, like chapati, naan or even with rice or Pulao................

Linking this reciep to Vardhini's Dish it Out : Mushroom & Onion, hosted by Kalyani(Momchef)

& To http://ticklingpalates.blogspot.com/2011/07/announcing-lets-cook-series-6-subzis.html

Vegetable Rawa Upma - Microwave and Stove-top Recipe

2011-07-13T15:12:00.003+08:00

Upma is a breakfast dish originated in South India. Upma is originally made with Semolina(i.e.Rawa/Rava or Suji in India). This tasty dish can be eaten for breakfast, brunch or as a snack and is so wholesome you can even make a meal of it, adding your choice of vegetables in it. But you can alter the basic ingredient semolina with Vermicelli or Oat or even Dalia(broken wheat) and prepare the rest same way as this recipe. I tried Vermicelli or Semiya Upma and Dalia Upma and both of them taste as good as Rawa Upma. Try them....
I often prepare this breakfast on stove-top, but this time I prepared it in microwave and the result was very pleasing, I must say. So, I'll give recipes here both the way- stovetop and microwave.

How to make UPMA in Microwave::::::::::::::::::

Ingredients :
Suji/Semolina(roasted) : 1 cup
Onion : 1(chopped)
Tomato : 1 small(chopped)
Carrot : 1(chopped)
Green Peas : 1/2 cup
Water : 2 and 1/2 cups
Dry red chillies : 1
Mustard seeds : 1 tsp.
Bengal gram/Chana dal : 1 tsp.
Curry leaves : 7-8
Green Chillies : 2(finely chopped)
Red chilli powder : 1 pinch
Oil : 1 tblsp.
Salt to taste
Fresh coriander leaves for garnishing

Method :

If you don't get roasted rawa/suji, then take rawa in a microwave-safe bowl and microwave for 3 minutes on high power. Remove on a plate.
In the same bowl, add oil. Microwave high for 1 minute. Remove and add immediately dry red chilli, curry leaves, chana dal and mustard seeds. Again microwave uncovered for 1 minute on high.
Remove and add chopped onion, tomatoes, carrot, peas and microwave uncovered high for 4 minutes. Remove and add roasted suji, salt, red chilli powder, water. Cover with lid and microwave high for 3-4 minutes or when suji is cooked and there is no moisture left, remove and mix everything well.
Garnish with coriander leaves and serve immediately.

Note : You can add fried raw peanuts for extra crunch, but have to do them on stove-top. Fry them on medium heat for 3-4 minutes.

Vegetable Upma recipe made on Stove-top ::::::::::::

Ingredients are all the same, I add raw peanuts when I make it on stove-top. So, I'm giving here the method only.

Method :

In a pan, First, fry raw peanuts in little oil in medium heat. Remove and fry chopped vegetables of your choice in the same oil. Remove.
In the same pan, keep 1 tblsp. oil, heat, add dry red chilli, 1 tsp. each of chana and urad dal, when all of these are getting brown, add mustard seeds and curry leaves. When seeds start to crackle, add onions and chopped green chillies. Fry until onions turn soft. Add chooped tomatoes and cook until mushy.
Mix well and add roasted suji in it. Add frid peanuts and vegetables. Add a pinch of turmeric and red chilli powder. Add hot water in it. Season with salt and give a good stir. When suji is cooked and there is no moisture left, mix everything well.
Remove and garnish with fresh coriander leaves.