Monday, June 27, 2011

Tomato Chutney

I love this chutney.This is mom's recipe which she always make when we travel.Its great with Idli,dosa,Chappati or even rice.Great for picnic or packing lunch boxes.You can spread between two chappati and roll it out.This need a spice powder from urad dhal,fenugreek and red chilli.The spice powder made ahead and stored in fridge.

My mom used to make it thin and uses with in 2 days.Since i wanted to this to be thick,so i simmer it down till it becomes thick and stored it in fridge.It was good up to 10 days.Mom uses coconut oil for her cooking and it gives a nice aroma to this chutney.Since i want the same, i used olive oil and coconut oil in half and half.

Ingredients :

Spice Powder :
1. Urad Dhal : 3tbsp
2. Fenugreek Seeds : 2tsp
3.Red chilli : 10

Dry roast the seeds one by one and make a powder.This can be stored in fridge.

For Chutney :
1.Tomato : 5 large
2.Oil : 4 tbsp (Olive oil 2tbsp + coconut oil 2tbsp)
3.Green Chilli : 1 slit longwise
4.Hing : a pinch
5.Mustard Seeds : 1tsp
6.Jeera/Cumin : 1tsp
7.Curry Leaves : 5
8.Spice Powder : 1 1/2 tbsp
9.Jaggery : 2tbsp
10.Salt : to taste

Chop the tomoto into small pieces.
In a heavy bottom vessel,add oil with mustard and jeera.
When sizzle, add hing,green chilli and curry leaves.Add the tomoto and give a stir.
Keep in medium flame and continue to cook till it becomes salt.
Add spice powder,salt and jaggery and mix well.
Cook until the mixture becomes thick and oil leaves the side.
Check for spice, jaggery and salt.if so add more.
When its done,switch off and cool down.
Store in clean dry box.

Note :
Since the tomato splits and dance alot, keep an eye and also use a heavy deep pan.
Mom likes this on sweet side,so she adds extra jaggery where me love it little spicy and aroma of fenugreek.
If you need this to be spicy, add chilli powder.
Dont go overboard with spicy powder since it has fenugreek and turns bitter.
Use accordingly and rest of spice powder can be stored in fridge.

Tuesday, June 14, 2011

Beetroot Cutlet

I love Deep fried snacks....though not my hubby. And since they are high in calorie i tried to make them once in a while.For satisfying evening hunger i usually do some bajji with tea.But after seeing this cutlet i knew i had to tried this out.I tried vegetable chops before from her blog and we all loved it.This time with beetroot and we loved it.My lil one was soo happy with this she asked me to make again.

Recipe Source : US Masala
Recipe Link : Beetroot Cutlet

Beetroot : 2 (grated)
Potato : 2 medium(boiled and mashed)
Bell Pepper : 1/2 cut finely
Carrot : 1 grated
Ginger : 1'inch piece
Coriander Leaves : 2tbsp chopped
Coriander Powder : 1tsp
Red chilli Powder : 1tsp
Chaat Masala : 1tsp
Amchoor Powder : 1/2tsp
Hing : a pinch
Salt : as needed
Panch-phoran : 1tsp(Nigella,Cumin,Snauf,Mustard,Fenugreek seeds)
Corn Starch : 2tbsp + 1tbsp mix in 1/2 cup of water
Bread Crumbs : 1/2 cup or as needed
Oil : Deep Frying +1tbsp

In a pan, add tbsp of oil and throw in panch-phoran.When they sizzle and release their aroma add ginger and fry.Add in carrot and capsicum fry for a min.
Then add the beetroot and fry and cook for 3 mins.Add in potatoes and cook for 2mins.Add in all the powder,salt,coriander leaves and mix well.
Take off from heat and add corn start and mix.Let the mixture cool down.In a bowl mix cornstarch and water with no lumps.In another plate spead the bread crumbs.
When the mixture is cooled make a round shape and dip in corn starch and roll in bread crumbs and arrange in a plate.
 Refrigerate for 1/2 hour.In a deep pan, heat oil and deep fry till golden brown.
Enjoy hot with green chutney and ketchup.

Notes :
I didnt add green chilli instead used red chilli powder
Make sure oil is hot else the cutlet will break.

This goes to Bookmarked Recipes - Tuesday hosted by Priya and Aipi

Tuesday, June 7, 2011

Gobi Ki Paratha(Cauliflower Stuffed Paratha)

I love Parathas.Its filling,easy and you dont need a sidedish or you can go fancy by making a side dish eat it with heart content.Its goes either way.I love making this Gobi ki Paratha.When ever i have guest in home this one is on the list.Hubby is a great fan of this so is my lil one.

Ajwain gives a smoky flavor to this paratha.Cauliflower(Gobi) mingles with coriander leaves gives a nice flavor to this.Spice it up with green chilli and you dont need any sidedish.

Recipe Source : Divine Taste
Ingredients :
For Dough :
Whole Wheat Flour : 2 cups
Ajwain Seeds : 2tsp
Salt : to taste
Ghee : 2tsp
Oil : 2tsp
Water : as needed

Mix everything except water till it resembles a crumble texture.Add enough water to make a soft dough.Cover and rest.

For Stuffing :
1.Cauliflower/Gobi : 1 small size(cleaned and grated)
2.Cumin/Jeera : 1tsp
3.Ginger : 1tbsp finely grated
4.Green chilli/Red chilli Powder : 2 chopped/1tsp
5.Coriander Leaves : 2 tbsp chopped
6.Hing : a pinch
7.Cumin Powder : 1/2tsp
8.Turmeric Powder : 1/2 tsp
9.Ghee/Oil : 1tbsp

Ghee/Oil for brushing

Clean and grate the cauliflower.In a pan.add oil and cumin seeds,when sizzles lower the heat and add hing,ginger,green chilli,turmeric powder and stir for few seconds.Add in the cauliflower and turn on to medium heat.Mix everything for 3 to 4 mins.Add the coriander leaves,cumin powder,salt.Turn off and let it cool.

To make Paratha:
Knead the dough again for 2 mins and divide into 8 small lemon size balls. Roll each ball in to 1" inch round and put the stuffing and close the edges.Do this with rest of the balls.Take each ball and slowly flatten them in to medium thick flat bread.Use flour for rolling.Heat a tava in medium flame and cook the paratha till brown spots appear on both sides.Brush with ghee and enjoy!!

Notes :
I didnt add green chilli,so added red chilli powder.
Goes well with pickle and raita.

Sending to Bookmarked Recipes -Tuesday hosted by Priya and Aipi.

Thursday, June 2, 2011

Mango Payasam(Kukku Rasayana) - My 100th Post!!

This is my 100th post and i would like to thank all of my blogging friends.Blogging has given me lot of opportunities in cooking and connecting with new friends.Blogging has kept me occupied and also gives me immense pleasure when i try new thing from other blog..Thank you Friends and keep them coming.I like to Thank Hubby and Lil one for their support and encouragement to keep me going.This post to you all!!

This recipe comes from my native.Its special and delicious one.I hail from Udipi(Karnataka) where Krishna Mutt is famous for.Udipi is also famous for their cuisine where delicious food is for.We use coconut and jaggery extensively in our cooking.Mango being in the season, this Rasayana is made in every household if there is a special occasion.I can see Kukku Rasayana is every occasion during this season.

This is easy to make.All you need is 4 ingredients. If you have fresh coconut milk its easy to make and one delicious dessert.I made fresh coconut milk to make this and only the time it need to whip up..This need to consumed the day it is made b'coz of cocnut milk and taste great when chilled.

Ingredients :
1.Mango : 2 large(cut into very small size)
2.Fresh Coconut Milk : 2 cups
3.Jaggery : 3/4 cup
4.Cardamom Powder : 1tsp

Making Coconut Milk :
Take a coconut and break into half.Scraping with a hand scraper takes time.What i do is cut into small pieces.
Slowly and carefully cut the brown part from the pieces.Wash the pieces and blend in the mixie with 1 cup water.Keep adding water to get a smooth paste.Strain in the muslin cloth to get fresh milk.Again take the coconut with 1/2 cup of water and blend.Strain and remove seperately.

Making Rasayana :
Cut the mangoes into  very small bite size pieces and mix with 1st part of milk.Its up to you if you need really thick.If its too thick add the 2nd part of squeezed milk and thin it down.Add Jaggery and Cardamom to this and mix well. Refrigerate for an hour.Serve chilled.

Traditionally this is made by squeezing the mangoes with the hand and taking the pulp out with the seed.Even the seed is added.Then the coconut milk,jaggery,cardamom powder is added and mixed.I made this as a dessert and served in single glass.

Note : 
I never tried with frozen coconut, so i donno how it comes.
I normally buy coconut from local supermarket(Publix,Indian store) and ask them to break it.
You can break with the help of hammer.(Hubby does that for me)

Monday, May 23, 2011

South Indian Dal

I make this dal very often which is easy and quick.It goes well with anything like some hot rice and spicy potato fry or chappati with dry subzi.Its easy to make and goes also well with coconut rice.When i am not in the mood for cooking or i need to do something quick this is the one i make.If you have boiled toor dhal in hand its easy to make.

Ingredients :
1.Toor Dhal : 1/2 cup
2.Tomato : 1(medium)
3.Ginger : 1'inch chopped
4.Green chilli : 2 slit longwise
5.Red Chilli Powder : 1tsp
6.Coriander Powder : 1tsp
7.Salt : to taste
8.Coriander Leaves : 1tbsp

For Tempering :
1.Ghee/Oil : 1tbsp
2.Mustard Seeds : 1tsp
3.Cumin Seeds : 2tsp
4.Curry Leaves : 4 to 5
5.Hing : a pinch

Pressure cook the Toor Dhal till its soft and keep aside.
In a Kadai,heat oil and do the tempering one by one.
When the curry leaves starts to sizzle,add ginger and green chilli then give a quick stir.
Add finely chopped tomato and little salt.
When tomato is soft and oil start to leave,add red chilli powder and coriander powder.
Fry for 2 mins and add cooked dal and salt to taste.
Add some water if its too thick and bring to boil.
Boil for 2 mins and trun of the heat and garnish with corinader leaves.

Serve with hot rice or chappati.

Monday, May 16, 2011

Mango Delight Smoothie

In my side of the world Sun has already started to burning up.We are getting different kind of smoothies and juice to get going.This is the time of year where we can most flavorful fruit among fruits.I love the flavor,smell and everything.We just love it.

I made this mixed fruit with mango and gave a delicious taste.I also added dates instead of sugar and almond for extra kick.
Its easy and quick and enjoy!!

Ingredients :
1.Mango : 1/2 cup(chopped)
2.Apple : 1 small(chopped)
3.Banana : 1/2
4.Almonds : 4 to 5
5.Dates : 4
6.Orange Juice : 1 cup
7.Ice cubes : 1 cup

Blend everything smoothly and enjoy!!

Tuesday, May 3, 2011

Dal Makhani For Maitri(Friendship Chain)

Everyone who is in blogging would sure know about Maitri,a friendship chain, where a blogger sends a mystery ingredients to another blogger where she cooks and blogs about it.Priya and Reshmi started this friendship chain which was inspired from Arusuvai.If you need any information head over to Priya and Reshmi blog to find and join there so its fun,cook and blog which we all love.

So here is my post about my mystery ingredients.I was matched with Rajee who sent me a wonderful ramkin,card and mystery ingredient.I got them one fine evening and was so happy to see everything with her kind words.I guessed it right away its Black Urad dhal and i knew i had to make Dal Makhani.

Dal Makhani is a famous Punjabi dish which is a mixture of lentils cooked and high in protein.In Restaurants  they add loads of cream and butter to give richness to this dish.

Ingredients :
1.Black Urad Dal : 3/4 cup
2.Rajma/Kidney Beans : 1/4 cup
3.Channa Dal : 2 tbsp
4.Ginger : 1' inch
5.Green Chilli : 1 slit lenthwise.
6.Bay Leaves : 2
7.Cardamom : 1
8.Cloves : 3
9.Tomato : 2 medium
10.Turmeric Powder : 1/2 tsp
11.Coriander Powder : 1tsp
12.Red Chilli Powder : 1tsp
13.Milk : 1/2 cup
14.Coriander Leaves : to Garnish
15.Dried Kasuri Methi : to Garnish
16.Butter : 1/2 tbsp
17.Oil : 1tbsp
18.Jeera/Cumin : 1tsp

1.Wash and Soak the lentils for 6 hours or overnight.
2.Next day,wash the lentils well and add 4 cups of water,ginger,green chilli and pressure cook the dal till mushy.
3.Puree the tomato and keep aside.
4.In a kadai,heat oil and butter,add Jeera,Cardamom,Cloves,Bay Leaves.
5.When it leaves nice aroma,add tomato and mix well.
6.Close the lid till the raw smell goes and oil oozes out.Add in the Powder.
7.Fry for 2 mins and add the mashed lentil,close the lid simmer it for 15 mins.
8.Fry in between to avoid sticking to bottom.
9.Add the milk and dried kasuri methi in lower flame.
10.Cook for 5 mins and switch hot.

Serve hot with Chappati and Enjoy!!

Tuesday, April 12, 2011

Mixed Vegetable Stir-Fry.

First,Let me say Thanks to everyone who wished me.After my tooth ache i suffered fever which made me real lazy.Was sleeping in the afternoon and was lazy on posting any recipe.Now Im back to form and doing alright.

This is a simple yet a healthy one.I love this stir fry with loads of vegetables.Ever since i saw this recipe i have been trying with different spices and love it.This is perfect with chapati,a great lunch box treat and lovely side dish.I take time to cut all the veggie in small size but if you are short on time you can easily go for frozen veggies.

Recipe Source here.

Ingredients :
1.Potato : 1 small
2.Carrot : 1
3.Beetroot : 1/2
4.Beans : about 10
5.Cauliflower : 4 to 5 florets
6.Capsicum : 1/2
7.Peas : 1/4 cup
8.Corn : 1/4 cup
9.Paneer : 1/4 cup
10.Chilli Powder/Sambar Powder : 1tsp
11.Turmeric Powder : 1/4tsp
12.Chole Masala : 1/2tsp
13.Dried Kasuri Methi : 1tsp
14.Salt : as per taste.

For Tadka :
1.Oil : 2tsp
2.Mustard Seeds : 1tsp
3.Cumin Seeds : 1tsp
4.Curry leaves : 4 to 5

1.Cut all the veggies in to bite size small square.
2.In a kadai,add oil with mustard seeds.When crackle,add cumin and curry leaves.
3.Add all the veggies and fry.
4.Add turmeric,chilli powder,chole masala and salt.
5.Sprinkle some water till its done.
6.You can leaves when its crunchy or till its fully done.I like mine fully done.
7.Add the crushed kasuri methi and mix well.
8.Garnish with coriander leaves and enjoy!!

In original recipes,it left crunchy but i made them fully done.
You can try different spice powder.I added pav bhaji masala and came out well.
Adjust the spice level and add chilli powder.
I kept mine less,since little one likes this alot(she dont like anything spicy :))

Serve this with chappati and a cup of yogurt and its perfect meal.


Sending to Bookmarked Recipe - Tuesday by Aipi and Priya

Monday, March 28, 2011

Potato Raita(Potato in Yogurt Sauce)

Last 10 days I had a bad time by having a swollen teeth which led me in pain.Now im fine and back to blogging.
Missed all of ur blogs.Since i couldnt able to do much of a cooking i was left with simple rice and some curry.My mom used to make this potato raita as a side with rasam or sambar which i totally love.I used to empty this without having any fuss and the first recipe i made before i even started cooking.

This is simple,easy and tasty raita which can be done in 5 mins.There is no need of any cooking here.Its easy and yummy.

Ingredients :
Potatoes : 1 medium
Yogurt/Curd : 1 1/2 cups
Ginger : 1' inch grated
Green Chilli : 2 cut into small pieces
Coriander Leaves : for garnish
Salt : as taste.

For temper :
1.Coconut Oil : 1tbsp
2.Mustard Seeds : 1/2tsp
3.Cumin Seeds : 1tsp
4.Red Chilli : 1 or 2
4.Curry Leaves : 5 to 6
5.Hing : a pinch

Wash the potato and wrap a tissue paper and boil in microwave for 4 to 5 mins or till its done.
Take out and gently peel the skin and mash it with a back of spoon.
Mean while mix yogurt,ginger and green chilli.
Add the mashed potato.There should be small bits left. Add salt.
In a small pan,do the tempering by adding oil,seeds.When crackle add the red chilli,curry leaves and hing.
Pour over the raita and garnish with coriander leaves.

Notes :
Do the tempering in coconut oil since it gives a nice flavor.
Go easy on green chilli as per your taste.
Do this raita 1 hour before serving since it helps flavors to ooze out from ginger and green chilli.
My mom used to serve this with rasam/sambar,a stir fry.


Saturday, March 19, 2011

Recipes From US Masala(Tried and Tasted)

This month tried and tasted is hosted by Priya which features USMasala.I love her blog soo much.Be it a tempting pictures or  her wonderful recipes it always amazes me.So this was chance for me to try some recipes from her blog and i did.Every recipes came out perfect and it tasted awesome.

Aloo aur Matar Ki Tehari(Potato and Peas Pulav)
Since i love one pot meal i decided to try this.It came out perfect and tasted good.The only addition i did is adding some leftover channa(chickpeas).Rest are the same.
Original Recipe here.

Methi and Corn Pulav.

Another rice dish i tried today from her blog is Methi and Corn Pulav.

Paneer Tikka.
To go along, i decided to try Paneer Tikka which came out soo good.My hubby liked it alot.

Whole Wheat Stuffed Buns.

I made her Whole Wheat Stuffed Buns for a week night dinner and came out soo good.Its wholesome and filling with all the vegetables.I added some grated beetroot to the filling and it was yummy.

Also rest of recipes which i already posted.

Sending these to Tried and Tasted - USMasala hosted by Priya and Started by Lakshmi

Friday, March 11, 2011

Carrot Halwa

First I want to thank you everyone who visits me and gives me a boost to blog more.This is the day i first started blogging a year back and got wonderful friends through this.Thank You Friends.
First started as time pass now became a passion.I Thank You everyone who visit me.

Now to the recipe.Since it was a year of blogging i decided to present a sweet which i like the most.My hubby taught to me to make this and i like it soo much.Shredded carrot is fried till the raw smell is gone and then simmered with sugar and ghee.This is easy to make and a wonderful aroma from carrot and ghee.Be careful since this is soo additive.

Ingredients :
Carrot : 3 cups(Shredded)
Sugar : 1/2 cup
Honey : 3tbsp
Saffron : 1/4tsp
Ghee : 1/4 cup
Cardamom Powder : 1tsp

In a heavy wok/kadai,add a tbsp of ghee and fry the carrots till the raw smell is gone.It takes about 4 to 5 mins.If you feel it sticking,spray a tbsp of water and fry well.Add in the sugar and fry well in medium flame.
Add ghee little by little till it all comes together.Add saffron and fry till leaves the sides of the kadai.
Add cardamom and mix well.Fry cashews and raisins in ghee seperately and mix with carrot halwa.
Enjoy warm.

Have a nice weekend.

Tuesday, March 8, 2011

Tawa Pulav

Being a lover for one pot meal.i tried this from Aipi's blog and loved it.Its easy,simple with loads of veggies a great way to finishing up the cooking and enjoy ur day.This is a famous chat food in Mumbai(Bombay).All you need is some Pav Bhaji masala to make and its good to go.We loved it with simple cucumber raita and enjoyed to the core.

I tried her recipe to the end,though omitted onion and garlic and it tasted great.
Find the recipe here and also her beautiful presentation.

Linking to
Bookmarked Recipes - Tuesday hosted by Priya and Aipi.

Tried and Tasted - USMasala hosted by Priya and started by Lakshmi.

Tuesday, March 1, 2011

Achari Paneer

Ever Since i saw this in Aipi blog it was in my mind.I was waiting for right time and tried yesterday.It came out perfect and went really well with chappati/roti.Its easy to put together and taste great.The only change i made is omitting onion and garlic and rest i followed the same.

Recipe Source : Achari Paneer by Aipi.
Ingredients :
Paneer : 2 cups(cubed)
Tomato : 1 medium
Ginger : 1 tbsp(grated)
Panchphoran : 1tbsp(mixture of mustard,Cumin,Fennel,Fenugreek,Nigella seeds)
Oil : 2tbsp(I used Olive Oil)
Salt : as needed
Hing : a pinch
Whole Red Chilli : 2

Masala Powder :
Turmeric Powder :  1/4tsp
Red Chilli Powder : 1/2tsp
Coriander Powder : 2tsp
Garam Masala : 1tsp
Amchur Powder : 1/2tsp
Mango Pickle : 1tsp
Lemon Juice : 1tbsp
Cilantro : for Garnish

In a kadai,heat oil and add panchphoran,hing and whole red chilli.Let it fry.
Add in tomato,salt,ginger and fry until soft.
Add the powder expect pickle and fry for a minute.
Add the Paneer and pickle and stir well.
Add lemon juice and give a stir.
Adjust salt and spices and garnish with coriander leaves.
Enjoy with Chappati/roti.

Note :
Dont skip the Panchphoran since it takes the dish to a new well.
If you find the masala dry add little water to get a semi-dry gravy.

Linking to :

Bookmarked Recipes :Tuesday hosted by Priya and Aipi.

Tried and Tasted - US Masala hosted by Priya.

Friday, February 25, 2011

Chocolate Nut Bars.

This is a simple and quite treat for kids or for a party.Great for giveaway gifts.Easy to make and easy to put together.I got the idea,when we visited local iskcon temple.They serve these along with prasadam.They added peanut and sesame seeds to the chocolate and made into a bar.I didnt have sesame seeds in hand so added peanuts,cashews,raisin and dates.

Ingredients :
1.Chocolate chips : 1 1/2 cup(i used Hershey)
2.Mix of nuts : 1/2(I used peanuts,cashews,raisin,dates chopped finely)
3.Butter : 2tsp

Use a dry bowl to melt the chocolate.
Keep a small plate to ready to spread.
In a double boiler method,add the chocolate chips in a dry bowl and keep stirring.Slowly the chips will melt.Mix in the nuts and slowly pour this in a plate and spread it.
Allow to cool and cut and enjoy!!

Double boiler method : In a sauce pan,add 2 cups of water and bring to boil then simmer it.Place a compelety dry kadai over the saucepan and add the chocolate chips.

Have a great weekend.