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Showing posts from 2013

Happy New Year-2014

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                              Wishing Everyone A Very Happy And Prosperous New Year 2014

Corn Salad

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Holiday season is here and kids are home all the time running here and there. They keep asking for snacks all the time. I thought why not give them some thing different and healthy today.

For day 3, of BM 35, I made Corn salad.  Simple and quick recipe. Light food and perfect for evening snack. Or as a healthy starter just before the meal. Here goes the recipe.......



We need:


Corn kennels 2 cups
Medium tomato 1
Small onion 1
Chopped cilantro 1/4 cup
Lime juice 5 spoons
Chaat masala 1sp
Green chili 1
Salt to taste


Method:


I have used frozen corn here.
So let corn kennels come to room temperature then microwave it for a minute, or you can use as it is.
Chop onion and tomato to small pieces and add to corn.
Also add chopped cilantro and mix well.
To make it little spicy add chopped green chili.
You can also add boiled potato  cubed and chopped cucumber for extra taste.
You can skip chili of kids are having it.
Add salt to taste, chaat masala and mix well.
Finally before serving squeeze so…

Corn Pulao

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For day 2, I made yummy Corn Pulao. Which was big hit in my family. Simple to make with very  few ingredients. Here goes the recipe.......

We need:

Corn Kennels 1 cup
Green peas 1/4 cup
Cashew nuts 10
Onion 1 small sliced
Green chili 1 chopped
Cinnamon 1 inch stick
Cardamom 2
Bay leaf 1
Cloves 3
Salt to taste
Oil 3 spoons
Cooked Rice  2 cups
Garam masala 1 sp
Fried onions 1/4 cup.


Method:


In a cooking pan heat oil and add whole garam masala and saute for a  minute.
Now add sliced onions, green chili and cashew nuts.
Fry till onions turn light brown.
Now add  cooked rice and mix well.
I have used frozen corn and peas here.
Let the corn and peas come to room temperature, then microwave it for a minute.
Now add peas and corn to rice and mix well.
Also add garam masala and salt.
Mix well and cook for another 5 minutes on medium flame.
Before switching off the stove add fried onions and mix.
Serve hot with any spicy gravy curry.
I had this rice with left over coconut chutney, it tasted awe…

Baby Corn Fingers

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Today we are starting with 4th  and final week of BM 35. For this week I choose to cook recipes with Corn.  Maize or Corn is a large grain plant. The leafy stalk produces ears which contain the grain, which are seeds called  ketnels. Maize kernels are often used in cooking as a starch.  Corn is used in many ways in various  cuisines.

Baby corn or young corn is a cereal grain taken from corn ( maize) harvested early while the ears are very small and immature. Baby corn is eaten both raw and cooked. Baby corn is most common in Asian Cuisine.  For day 1, I made a yummy  snack which is perfect for this cold weather. Simple yet delicious. Here goes the recipe.....


We need:


Baby corn  12
Maida / All purpose flour 2spoons
Corn flour  2 spoons
Rice flour 2 spoons
Chili powder 1/2sp
Chaat masala 1/2 sp
Haldi / Turmeric 1/2sp
Salt to taste
Eno fruit salt 1/4spoon
Oil for deep frying.


Method:


I have used canned baby corn here.
If you are using fresh baby corn, cook baby corn in boiling water fo…

Masala Bhaat

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Even after staying in Mumbai for more than an year I haven't learnt much about Maharastrian food. But my neighbour and good friend always used to tell me about masala bhaat. I was not soo passionated about food and cooking at that time. Its been 8 yrs now and I vaguely remember the recipe. When Valli announced about cooking Regional recipes with course specific, I was thinking of many regions but as I never cooked anything from Maharashtra till now, I choose this state for trying the new dishes. Masala bhaat is one of Maharastrian delicacy which is a must in weddings. A maharastrian wedding is never complete with Masala bhaat, jilebi and mattha as a combination. This rice dish has some amazing flavors of spices. We use different kind of veggies to this dish. It totally depends on your choice what veggies you want to use. But the most important thing to add to this recipe is Goda masala which can be replaced by garam masala. And masala paste made of roasted cumin, coriander…

Kothimbir vadi / Crispy Coriander fritters

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Kothimbir Vadi is coriander (Cilantro) mixed with chick pea flour or besan with some spices There are plenty of variants of this dishes some deep fried, some stir fried and some steamed. This snack item is very popular in Maharashtra. I made this vadi from Madhura'sblog. For day 2,  I made  Kothimbir vadi, a snack item under the theme - Any Regional with course specific.

We need:


Coriander / Cilantro 2 bunches
Green chili 5
Garlic cloves 4
Cumin seeds 1 spoon
Dhaniya powder / coriander powder 1 sp
Haldi 1/2 spoon
Salt to taste
Besan / Gram flour 1 1/2 cup


Method:


Remove the leaves from the coriander stems.
Wash thoroughly and let them dry for 30 minutes on paper napkins.
Make a rough paste with green chili, garlic and cumin seeds. 
You can add more or less  chilies according to your taste.
Now add besan, chili paste and salt to coriander leaves.
Also add haldi, dhaniya powder and mix well.

Add water accordingly to make a stiff dough.
You can apply little oil  so that the dough won't stick to yo…

Sabudana Khichdi ( Maharashtrian style)

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Sago  or sabudana is often produced commercially in the form of "pearls". Sago pearls can be boiled with water or milk and sugar to make a sweet sago pudding. Sago pearls are similar in appearance to tapioca pearls and the two may be used interchangeably in some dishes. Many recipes can be prepared with Sago, like kichidi, vada, pudding, kheer, upma. 

For the second week of BM 35 I choose to cook Regional recipes. And for this I choose Maharashtra. Maharashtra is a state in the western region of  India.Maharashtrian cuisine covers a range from being mild to very spicy dishes. Wheat, rice, jowar,  vegetables, lentils and fruit form important components of Maharashtrian diet. Popular dishes include puran poli, modak and batata wada. Sabudana Khichadi is a sauted   dish commonly eaten on days of religious fasting .A large number of Marathi Hindu people hold fast on days like Ekadashi in honour of Lord Vishnu, Chaturthi  in honour of ganesh, Mondays in honour ofShiva, or Saturday…

Pudding / Spanish Flan

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Today's recipe  is my son's favorite dessert " Pudding". This is made with condensed milk, evaporated milk and eggs. I should say this is one of the simple and yummy dessert, which can be made in under 30minutes. It tastes some what similar to" Junnu" which is made with cows lactating milk.



We need:

Condensed milk 1 can
Evaporated milk 2 can
Eggs 4
Vanilla essence 1/2 spoon


Method:


Mix evaporated and condensed milk together.
Beat eggs in a separate bowl and add to milk
I am not using sugar here as we  have added whole can of sweetened condensed milk.
Also add essence.
Now mix well so that beaten eggs won't float on the top.
Put the idly cooker on stove and switch on the flame and add some water as u do to make idly. Now put the bowl in the cooker and close with lid.
Steam for 25 to 30 minutes.
You can use regular presser cooker also.
Cool it for 30 minutes and serve.
This pudding can  also be served with fruits .
For best taste serve chilled.

Click …

Sheer Khurma

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For day 2, am here with another popular  and true classic dish "Sheer Khurma". Sheer means milk and khurma means dates. This is a  Vermicelli Pudding prepared by Muslims on  Eid. It is a traditional  dessert for celebrations. . This dish is made from dried dates, milk, sugar, other dry fruits and vermicelli.


We need:


Vermicelli 1cup
Milk 4 cups
Sugar 2 cups (as per ur taste)
Elachi powder 1/2 sp
Dried dates 1/4 cup
Cahsew nuts and raisins 1/4 cup
Chiroli 2sps
Any other dry fruits as per ur taste
Ghee 1/4cup


Method:

Soak the dry dates in water for 3 to 4 hrs.
Then cut them into long thing slices.
Take a large pan and boil milk.
Mean while in a small pan heat ghee and add all dry fruits.
Fry them till golden brown and remove.
If u dont have the roasted vermicelli, then roast the vermicelli too in the ghee after removing the dry fruits.
When milk is half boiled add sugar and elachi powder and mix well.
Now add roasted vermicelli and all dry fruits.
Mix well and let it come to bo…

Double Ka Meetha

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Today we are starting with 1st week of BM 35. For this week I choose to cook Dessert, which can be served warm or chilled.  Hyderabad is popular for its  Dum Biryani with Mirchi Ka Salan and  to end the meal with yummy dessert "Double ka Meetha".

Double Ka Meetha is Dessert made with fried bread soaked in hot milk and sugar syrup with some dry fruits. This dessert is popular in Hyderabadi Cuisine, usually served during weddings or during Festive month of Ramadan and Eid. This rich and delicious dessert is good to serve after a spicy meal. Instead of soaking the bread in hot milk, I made rabri to to top the fried bread. Here goes the recipe....


We need:

Bread slices 6
Milk 2 cups
Sugar 1 cup
Water 1 cup
Elachi powder 1/4 sp
Ghee for deep frying
Dry fruits of  your choice 1/4 cup


Method:


Add water to sugar in  a pan to make a syrup.
In a non stick pan boil 2 cups milk on medium flame to make rabri.
Keep string milk in between so that it won't stick or burn.
Cut the edges …

Capsicum Pakoda / Bell pepper Fritters

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Capsicum's are  frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces, of which they are often a main ingredient.

For day 3, under the theme " Cooking with Capsicum" I made Capsicum pakoda. Who doesn't like pokoda?  Specially during monsoon and cold, cold weather Pakoda's are made in each and every Indian  family.

I was hesitating to prepare this pakoda today as my son and dear hubby  are coughing due to this cold weather. And its not good to have oily food during cough. But now am happy that they are fine and the padoka tasted yummy. Here goes the recipe....


We need:


Capsicum 2
Onion 1 medium
Chili powder 1sp
Haldi pinch
Salt to taste
Ginger garlic paste 1/2 sp
Chopped cilantro 1/2 cup
Besan / Gram flour  1 cup
Rice flour 4sps
Oil for deep frying
Chaat masala


Method:


Cut onion and capsicum into len…

Capsicum Masala Curry

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Capsicum or bell pepper sounds  like it tastes spicy but they are sweet. Capsicums are rich sources of antioxidants and vitamin C. Compared to green peppers, red peppers have more vitamins and nutrients. Green peppers are less sweet and slightly more bitter than yellow or orange peppers, with red bell peppers being the sweetest.

For day 2 of BM 34, I made Capsicum Masala curry. Made with very simple ingredients like peanuts, garam masala and onion paste. Tastes yummy with any spicy pulao, biryani, roti or naan.I this recipe I have used only green bell peppers.


We need:


Bell pepper / Capsicum  3
Peanuts roasted 3/4 cup
Onion  1 large
Cumin powder 1/4 spsp
Coriander powder 1/4 sp sp
Chili powder 1sp
Garam masala 1sp
Salt to taste
Chopped cilantro 1/4 cup
Ginger garlic paste 1/2 sp
Oil 5 sps


Method:


Roast peanuts, cool, remove skin and keep aside.
Gring roasted peanuts and onion into smooth paste.
Heat oil in a pan and add onion and peanut paste.
Also add ginger garlic paste, cover with…

Spicy Capsicum Rice

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Today we are starting with 4th week of BM 34. My theme for this week is "Cooking  with Capsicum". 

Capsicum or bell pepper is used in various Cuisines. These are of different color's, yellow, red and green. Yellow and red color bell peppers are bit sweeter than the green ones. Capsicum can be used in making rice, chutney, as a side dish, salad etc. For the day 1, I made Spicy Capsicum rice. I have used green and red capsicum here  with some spices and cooked rice. Here goes the recipe.....


We need:


Red capscium chopped 1/2 cup
Green capscium chopped 1/2 cup
Green chili 2
Onions chopped 1/4 cup
Cloves 2
Cinnamon 1 nch stick
Shah jeera 1/4 sp
Bay leaf 1
Salt to taste
Black pepper powder 1sp
Garam masala powder 1/2 sp
Cashew nuts chopped 2 sps
Oil 4 sps
Cooked rice 2 cups
Ginger garlic paste 1/2 sp
Chopped cilantro 1/4 cup
Coconut chutney powder 1 1/2 sp


Method:


Cook rice and keep aside.
Chop red and green capscium into small to medium pieces.
Heat a pan add oil and add sha…

Creamy Cauliflower---A Tribute to Tarla Dalal

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We all know that The Queen of cooking Tarla Dalal passed away on 6th November 2013.  She is  and always been Inspiration  to me and all the cooks. I still remember watching her cooking show " Cook It Up With Tarla Dalal" on sony tv.  Never got chance to read her cook books but always visited her website. She has a huge number of vegetarian recipes. 

Our Blogging Marathon  group have decided to do  a Tribute to her, by cooking one of her recipes.
Thanks Preeti for designing  the beautiful logo.


 She will always be alive with her wonderful recipes.  May her soul Rest In Peace.
Made Creamy Cauliflower  curry from Tarla Dalal's blog. Click here for the original recipe.



We need:


Cauliflower  2 cups
Tomato 1 large
Onion chopped 1 1/2 cup
Green chilies chopped 4 sps
Haldi 1/4 sp
Salt to taste
Ginger chopped 1 sp
Oil 3 sps
Chopped cilantro 1/4 cup
Corn flour 2sps
Milk 1/2 cup


Method:


Cut cauliflower into small to medium pieces and boil in water till 90% cooked.
Drain water and …

Instant Rava Idly

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For the final day of 2nd weeks BM 34, I made Instant Rava idly. This recipe need little preparation but very simple  to prepare  can be made in under 45 minutes.  Now no need soak dal  and grind it to ferment. Here is the recipe for Instant Rava idly...


We need:


Sooji / Semolina  1cup
Chopped ginger 1/2 sp
Mustard seeds 1/4 sp
Udad dal 1/2 sp
Chana dal 1sp
Curry leaves 3 chopped
Oil 2 sps
Thick curd 1cup
Salt to taste
Cashew nuts 2 sps chopped
Eno fruit salt  1sp / Baking soda 1/2sp
Water  1 cup


Method:


Heat oil in a pan and add mustard seeds, cashew nuts, curry leaves and chana dal.
Saute and add udad dal and chopped ginger.
Mix well and add sooji.
Cook till the mixture turns light brown on low to medium flame.
Switch off stove and let it cool.
Now add salt and thick curd.
Mix well and add water.
Mix well with spatula to make a thick consistency or as regular idly batter.
Cover with a lid and rest it for 5 to 10 minutes.
Now add eno fruit salt or soda and mix it again.
Now grease the …

Sweet Dosa

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Today I made sweet dosa with wheat flour and rice flour. Simple  yet delicious.  Here goes the recipe....




We need:

Wheat flour  1 cup
Sugar 3 spoons
Water 1/2 cup
Rice flour 4 spoons

Method:

Add sugar and rice flour  to wheat flour and mix well.
Now add little water at a time to make a smooth batter.
Consistency should be of the regular dosa  which we prepare.
Hear non stick skillet.
Add a 2 scoops of dosa batter and spread it around.
Spray little oil on top and let it cook for 2 minutes on medium flame.
Flip it around and cook for another 2 minutes.
Serve hot as it is.
Can be served with any fruits( optional)

Check to see what my fellow bloggers are cooking for BM 34.

Instant Besan Dosa

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Hello friends,

Its been a while that I have posted some new recipe here. Was busy with moving to New Jersey, my favorite place. I just love this place specially during Falls. Leaves changing into different colors. Here are some of the fall pics taken this weekend near my house.



Coming to the post. We are starting  with 2nd week of BM 34 today. I choose to cook Instant Idly or Dosa for this week. For day 1, I made Instant Besan Dosa. This is one of the simple dosa recipe  to make. Here goes the recipe......

We need:


Besan / Gram flour 1cup
Rice flour 1 cup
Sooji / Semolina 1 cup
Salt to taste
Haldi 1/4 sp
Ginger and green chili paste 1 sp
Chopped onion 1/4 cup
Chopped cilantro 1/4 cup
Cumin seeds 1/2 sp


Method:


In a mixing bowl add rice flour, besan, sooji, salt, haldi, jeera  / cumin and ginger chili paste.
Mix with a spoon and now add little water at a time to make it a smooth batter.
The consistency should be of the regular dosa batter.
Keep aside for 5 to 10 minutes.
Heat dosa pan o…

Guacamole

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Guacamole is an avocado-based sauce that originated with the Aztecsin Mexico. In addition to its use in modern Mexican cuisine it has also become part of  American cuisine  as a dip, condiment and a salad ingredient. It is traditionally made by mashing ripe avocados  with a mortar and pestle with sea salt. Some recipes call for  tomato, onion, garlic lime juice lime juice, chili, yogurt and/or additional seasonings.Here goes the recipe......
We need:


Ripe avocado 2 
Small  tomato 1 
Small  onion 1 
Lime  juice 3 spoons
Crushed  red chili or chili flakes 1/2spoon
Salt  to taste 
Chopped cilantro 2 spoons
Soft taco's 5  
Oil for deep frying  


Method:


We need only ripe avocado's for this recipe.   
Cut avocado to have and remove the seed, remove skin and mash the avocado with spoon.
Add chopped onion, tomato, cilantro, lime juice, chili flakes and salt . 
Mix well and serve with tortilla chips.
This can be stored in  air tight container for up to 3 days.
To make tortilla chips cut the tacos into…

Chicken Soft Taco's

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We love Mexican tacos, tortilla chips and salsa. The recipes are made with simple ingredients and simple method. For the day 2, I made chicken soft taco's.

Taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including chicken , sea food, vegetables and cheese allowing for great versatility and variety. Today I make chicken soft taco, which is simple and delicious.

We need:


Grilled chicken  1 cup
Soft taco's 4
 Tomato 1 small
Onion 1 small
Lettuce chopped 1 cup
Grated Cheese of your choice 1/2 cup
Ranch


Method:


Chop onion and tomato to small pieces and keep aside.
Have used the left over chicken which I bought from store.
You can even bake or grill chicken at home by simply adding some salt, pepper powder, oil  and any seasoning.
Grill or bake it till done.
Let it cool to make small pieces.
Also used store bought soft tacos.
In a serving place, place 2 tacos and add chopped ch…

Mexican Rice / Spanish Rice

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Spanish rice  or Mexican Rice is a side dish made from white Rice, tomatoes, garlic and onion, and other ingredients. It is traditionally made by sautening the rice in a skillet until it is golden brown. Water or chicken broth are then added along with chopped tomatoes or tomato sauce.
Although called "Spanish rice", this dish is unknown in Spain. The term "Spanish rice" is not used by Mexicans or Mexican food enthusiasts, and its use probably stems from the fact that the Spanish language is spoken in Mexico.
It is a popular dish in the American  Southwest, which refers to the dish as "Mexican rice". The version of the dish cooked throughout Northern Mexico tends to be a more homogeneous character, often with just enough tomato and Chili pepper to give the distinctive red-orange color and a smoky, garlic and onion-laden flavor. It is usually served as a side dish alongside other Mexican cuisine.
Here goes the recipe.......
We need:


Long grain rice 2 cups
C…

Veggie Momo's

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For the last day of this week I am here with a new dishMomo's or  dumplings.

 Momo were introduced from nepal, as Momo is a loanword from the newari mó:mo, a type of steamed bun. Momo have become a traditional delicacy in Tibet, Nepal, Bhutan, Sikkim, Darjeeling district and Ladakh. They are one of the most popular fast foods in many regions of the Indian Subcontinent people of Tibetan, Nepali or other Himalayan origins, and in places with a significant Tibetan and Nepalesediaspora, such as Assam, Delhi, Mizoram, Manipur, Nagaland, Meghalaya, Himachal Pradesh, Shillong, Arunachal Pradesh, Uttarakhand, and West Bengal.

Made this for the first time  and everyone at home liked it. I just used veggies as the filling, you can even use any kind of meat also. Here is the recipe for the yummy Momo's......

We need:


Cabbage chopped 1/4 cup
Beans chopped 1/4 cup
Spinach chopped 1/4 cup
Mushroom chopped 1/4 cup
Bell pepper chopped 1/4 cup
Salt to taste
Black pepper powder 1/2 sp
Oil 2sps

Omelet ( IHop style)

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This is the one of the healthy and simple breakfast I would say. When I came to USA, couple of years ago, my dear hubby took me to IHop( International House Of Pancakes) for breakfast.Which is famous for its pancakes. Hubby ordered Pancakes  and I ordered veggie omelet.
It was plain omelet with spinach, tomato, olives, mushrooms and lots of cheese as its filling. It was so yummy and filling. I am one of those who do not like cheese. So I made this healthy omelet with out cheese for my self and with cheese for rest of the family.

Now when Valli came up with a theme "Members Choice" it had couple of items like mo mos, cakes, puffs, Non- Indian breakfast, etc. I had couple of things going on in my mind like,pancakes, waffles, muffins etc. Then I thought why not make the omelet which I had couple of years ago in Ihop.
So here I am with this yummy, healthy and simple breakfast for the day.


We need:


Eggs 4
Milk 1/4 cup
Salt to taste
Pepper powder  to taste
Mushrooms  choppe…

Ariselu-2

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Today we are starting with 2nd week if BM 31, I choose " Member's Choice" as my theme.  Valli asked us to  name few recipes which everyone is interested to cook. All the BM members have come up with few recipes. In which Ariselu is the of the recipe. I have tried to make these couple of times but never came out perfect. But this time I was success. Taste and texture everything was perfect.

Ariselu is a telugu work which means  a sweet made with rice and jaggery. This is also known as Adhirasam in Tamilnadu and Kajaya in Kannada. This is a traditional dish prepared during festivals.

Here is the recipe.....


We need:


Raw rice  2cups
Jaggery 1 1/2 cup
Sugar 1/2 cup
Elachi powder 1/2 sp
Oil for deep frying


Method:


Soak rice in water.
Rice has to soak in water for at least 2 days.
Make sure to change the water every 8 hrs.
Drain the water and  dry the soaked rice on a dry cloth to dry.
Let the rice dry for 30minutes.
Now make a fine powder with the rice.
Meanwhile heat pan and…