Anita' s Kitchen

Vegetable Marathon-Beans Round Up

2010-05-16T13:23:00.000-07:00

Hello Guys,
Thank you so much for making this event successful.I been very busy these days n unable to blog with full pace. Thanks for your encouragement and support in my tough times. Also, Special thanks to Priya of Mharo Rajasthan's Recipes and Suma of VeggiePlatter. So here i am, with my roundup for Vegetable Marathon-Beans. If i miss any of your recipes, please let me now. I will repost the roundup..

Kalai of My Recipes Diary is hosting vegetable marathon for the month of may

Azukis
Azuki Pie from Sweet Artichoke
Coconut azuki & mango agar-agar from Palate Desires
Adjuki Beans-Bottle gourd Curry from MahiArun's Kitchen

Beans
Stir fried beans with shallots and garlic from Look Who's Cooking Too
Simple Green Beans from Look Who's Cooking Too
Tofu and sprouted bean salad from kitchen samraj
French cut Beans Fry from Anita's Kitchen
Beans Curry with Roasted Gram from My Home Kitchen
Binis ki phalli ka salan from Hyderabadi cuisine recipes

Black Eyed Peas
Lobhia aur Khumbi (Black Eyed Peas with Mushrooms) from In Vogue at Home
M'Baazi - Dry Beans Nairobi Styl from Mharo Rajasthan's Recipes

Broad Beans

Parupu Usili from vidhu's kitchen
Broad bean curry from simply food

Chick Peas

Chick peas chappati from kitchen samraj

Masala Pathirium kadala curry yum /Masala Pathiri from Zesty South Indian Kitchen

Channa masala from spicyturnsovers

Bhune Chane from Mharo Rajasthan's Recipes

Chickpeas and Red Raddish Rice & Salad from SUMADHURA

Fava Beans
Ful medames from Seduce yourt astebuds

Lima Beans
Lima Beans Curry from Anita's Kitchen
Lilva Beans
Surti Papdi Lilva Kurma (Aanapa ginjalu / Pithuku Bedalu ) from Tamalapaku

Moong dal
Bubur kacang hijau from kitchen samraj
Palakottai pachai payir kuzhambu from kitchen samraj
Kandi Podi from VeggiePlatter
Hari Moong Ki Dal from Mharo Rajasthan's Recipes
Hare Moong Ka Cheela from Mharo Rajasthan's Recipes
Greengram Sprouts Raita from Veggie Platter
Sprouted Moong Salad from Mharo Rajasthan's Recipes

Mixed Lentils

Panchmel Dal from Mharo Rajasthan's Recipes
Beans Pockets from Anita's Kitchen

Dal Makhani from Kitchen Gossip
Mixed Sprouts Chappati from kitchen samraj
Mixed Sprouts and Soy Cutlets from kitchen samraj
Vegetarian Harira from Veggie Platter
Lentil Broccoli Kurma from MahiArun's Kitchen
Spicy Five Grain Spaghetti from Annarasa

Pinto Beans

Pinto Bean soup from Few minute wonders
Beans n Corn Fritters with Veggies from Anita's Kitchen

Peas
Peas-Carrots-Paneer in Creamy Sauce from Mharo Rajasthan's Recipes
Cabbage & Peas curry from Palate Desires

Red Kidney Beans
Slow cooker Dhal Makhni from Veg Inspirations
Rajma curry from spicyturnsovers
Rajma from RecipeGrabBag
Rajma kheer from kitchen samraj
Rajma briyani from Oh Taste n See

Soy Beans
Baked spicy soybeans: Perfect munchies from Zesty South Indian Kitchen
Toor Dal
Vankaya Tomato Pappu from VeggiePlatter

That's all folks!!!!!!!!!!!!!!!!!!!

sorry guys

2010-04-28T18:39:00.000-07:00

Hello guys,

Its been a while that i posted a recipe. Lately, i been very busy n couldnt able to blog.. I am sorry for that. I got a job n busy with that stuff. So please, accept my sorry n wish me goodluck at my job.. I will be back in 10-15days, once i got adjusted to new place..

Well, happy blogging!!!1

Thanks for your support,
Silpa..

How to: Ginger Garlic Paste

2010-04-21T08:31:00.000-07:00

Ginger Garlic Paste: This is the most imp ingredient in Indian cooking. As we all need this ginger garlic paste in our daily cooking. So, instead of making it daily, of-course some people like it to make fresh. But in these busy days, its a nightmare to make it daily. So, instead of making it daily u can make it once n store in fridge.

Remove the skin of ginger if it has any blk spots are dents..Same wth garlic too.This helps paste to retain its original flavor for longer periods.

All you need to make ginger garlic paste:

Ginger : Garlic in 1 :1 ratio.

For 1cup ginger take 1cup garlic. Grind it to a smooth paste by adding 1/2 cup water or required but not too much. Take it into a bottle n store it. If u want u can add 1tsp salt to this paste.

Make sure all the utensils u use to make this paste are clean n dry. otherwise paste may turn to green color. Always use fresh ginger n garlic to make this paste. Always store in refrigerator and can be store upto 1month.

Reposted for Events

2010-04-19T07:46:00.000-07:00

French cut Beans Fry

This goes directly to my own event Vegetable Marathon-Beans

Lima Beans Curry

Also, goes directly to my own event Vegetable Marathon-Beans

Beetroot Fry

2010-04-18T13:30:00.000-07:00

It is difficult to believe how the hardy, crunchy often rough looking exterior of raw beets can be transformed into something wonderfully soft and buttery once they are cooked. While beets are available throughout the year, their season runs from June through October when the youngest, most tender beets are easiest to find.
Edible green leaves are attached to the tapered round or oblong root portions that we know as beets. While we often think of beets having a reddish-purple hue, some varieties are white, golden-yellow or even rainbow colored. The sweet taste of beets reflects their high sugar content making them an important raw material for the production of refined sugar; they have the highest sugar content of all vegetables, yet are very low in calories (whfoods)
Beets are my fav, may be bcoz of their eye catching color n buttery taste. My mom used to make lot of varieties wth beets ranging from sweets n savories to curries.

Ingredients:
Beets: 1 big, peeled n chopped finely
Onion: 1 medium, chopped finely
Oil: 1tbsp
Red chili: 2-3 flakes
Channa dal: 1 tsp
Cumin n mustard seeds: 1 tsp each
Red chili powder: 1tsp
Coriander powder: 1tsp
Garam masala: 1tsp
Salt: to taste
Garlic: 4-5 cloves, crushed

Preparation:
1) In a pan heat oil. Add red chili n Channa dal. Fry for 1 min.
2) Add cumin n mustard seeds. let them splutter n add onions. Fry for 5mins or until onions are transparent on medium heat.
3) Stir in chopped beets n fry for 10 mins on medium to low heat covered.
4) By now beets will be soft. Cook for another 2 mins on medium to low heat uncovered.
5) Sprinkle all spices n adjust thm to ur taste. Cook for 1 min
6) Add crushed garlic cloves n cook for 1min n switch off.

Enjoy this delicious n healthy Beets fry with rice or chapathi.

Beans n Sweet Corn Fritters with some Veggies.

2010-04-13T13:51:00.000-07:00

Last week, i posted some similar kind of americanized dish--guess wat?? its Bean Pockets. This time i came up with different kind of filling, i.e, entirely indianized. For this dish, i used 1: 1 ratio of beans n sweetcorn. Last Saturday, we invited Vishnu's frnd Jon to dinner. He like Indian food very much. So, i made this as an appetizer along with main course as lamb curry with a side of pulkas n of-course my fav Rasmalai as desert.They jus loved Rasmalai. He even took some to his home.
Coming to recipe, to make it indianized, i added onions n spices. Instead of using entirely beans, this time i tried with a combination of beans n sweetcorn. It tasted even better than the beans pockets. Spicy on one side, little bit sweetens on other side, made this fritters fabulous. The main thing i like about this beans n corn fritters is, they wnt absorb oil-which makes a healthy dish n as we all know the imp of beans n corn in our daily life. Kids sure will love this beans n corn fritters as they are served on a bed of colorful veggies.

So here is the recipe for hearty healthy beans n corn fritters:
Ingredients:
Canned Pinto Beans: 1
Canned Corn: 1(U can use fresh corn too, jus to make it simpler i used canned beans n corn)Tortilla's: 10(1 packet)
Onions: 1, small chopped finely
Green chili: 2-3, finely chopped
Cumin seeds: 2 tsp
Fennel seeds: 1 tsp
Chili powder: 1 tsp
Coriander powder: 1tsp
Garam masala: 1/2 tsp
salt: to taste
Oil: 1 tsp
Oil: To deep fry
Corn Flour/Maida: 1tbsp
Water: As needed

For topping:
Cheddar cheese
Sour Cream
Lettuce: chopped
Carrot: sliced
Cucumber: sliced

Preparation:
1) Strain the water from canned beans. Now grind the beans into a coarse paste without adding any water. Don't grind them into a paste. If you can mash them with hand, go ahead n do that. Mashing or grinding beans helps you to make pockets out of tortilla's n also easy to eat.
2) Now heat oil in a pan. add cumin seeds n fro for 30 secs. Now add onions n green chili. cook for 3-4 mins or until onions are transparent. Stir in fennel seeds, n spices. Fry for 1min. Now add pureed beans n corn to make our filling for pockets. Cook for 10 mins or until water evaporates. The filling has to be dry, otherwise u cannot make pockets n while frying filling will get double in size. So filling will come out of the pockets.
Making beans paste dry is very important.

3) Now warm tortilla's. This is important because, tortilla' s from packet are dry n you can't make pockets out of dry tortilla's. so jus warm them as per package instructions or jus heat them as you do for chapathi. Don't brown them. Jus heat for 1min or until they are soft enough to make pockets.
4) Make a paste out of Corn flour/ maida by adding little water n keep aside.
5) Now take a scoop of beans n corn paste n put in center of tortilla.
6) Fold one end of tortilla to the center. Now apply Flour paste all around the edges of tortilla.
7) Now fold the sharp edges of tortilla towards center. Apply paste as needed.
8) Now cover the center with the other end of tortilla.
All i am trying to say is, jus fold the tortilla in envelope style.
9) Repeat the same process for remaining
10) Now heat oil for deep frying at medium heat.
11) Fry one at a time for 2 mins on each side or until golden color.Repeat the process for remaining.

Serve this delicious n healthy Beans n sweet corn Fritters on the bed of lettuce served along with carrots n cucumbers topped with cheese n sour cream. If u wish u can top them with jalapeños too.

Here you can check for another kind of filling for beans pockets

This is going to be a part of My legume love affair guest hosted by Ruchikaooks started by Susan and also to my own event Vegetable marathon-Beans

RasMalai ~100th post

2010-04-12T06:50:00.000-07:00

Hello Guys,
This is my 100th post n i am so happy to share this with you.. Thank you so much guys for encouraging me with your kind words. I made Rasmalai for my 100th post for two reasons. Firstly, Rasmalai is my mom's favorite desert and of course mine too.The reason, i am here is my mom. Without her guidance n support, this couldn't be possible for me. Even though, she is 1000's of miles away from me, i always have had her blessings. Love you Mom..
Before marriage, i never entered kitchen for cooking purposes(Of course, many of us are raised like tht only). She never let me to touch anything, as she fears tht i might burn my hands. I came to states in Oct 2007 r8 after getting married. On that day, Vishnu cooked shrimp for dinner(As, i stepped into states at 7'0 clock). As we are ready to eat, i jus noticed that the curry for dinner is shrimp( at that time Vishnu is expert in NV). Believe me, i never ate shrimp in India, even though my mom is famous for her shrimp fry..When i was a kid, we used to live in Visakhapatnam n Kaikaluru cities that are famous for fish n shrimp. When ever my mom cooks NV except chicken, simply, i jus ran away from home n eat at my frds palce. I was that allergic to shrimp n fish. Anyways, coming to states, being newly married n being basically shy person, i couldn't tell Vishnu that i wont eat shrimp. i am jus looking at dinner plate n Vishnu's face. But, he is busy enjoying his curry. He looked at me, n told" why u r not eating?/ Curry is very gud. finish it.." that' s it. Rats running in my stomach(as i dint eat anything on plane) n being tired n shy, i was unable to tell Vishnu that i wont eat shrimp. So finally, i ate shrimp.I jus ate 2 spoons n feel like vomiting sensation. To my luck, there is no yogurt too in home, as vishnu wnt eat .. I jus told Vishnu tht i am nt hungry n slept with empty stomach. Next day morning my mom called n i was like crying. I told to her about last night n she was like laughing. So i was mad at her but anyhow she cooled me n guided me on how to make pulao(As its my turn to cook for lunch). Since then, i call her daily at time of cooking n she guides me. that' show i learnt cooking n never looked back again. This inspired me a lot to blog, so here i am.

Second reason, I made Rasmalai for my 100th post is this Indian desert is fav for most of the people(I think so). As, i told earlier- while my mom explains me how to cook on the other side i used to keep a laptop on my kitchen counter n watch videos or posts from bloggers. So by combining my moms demonstration n bloggers videos, i learned how to cook.

Anyways, now i am a good cook(at-least in my terms). So to celebrated my 100th post wth you guys, i made this fabulous Rasmalai for you..

This is 4 U MOM
Ingredients:
For Paneer:
Milk: 1/2 gallon( i used 2% reduced)
Lemon juice/Vinegar : 1-2 tbsp

For Sugar Syrup:
Water: 4 cups
Sugar: 1 cup( or to taste)
Cardamom Powder: 1 tsp

For Malai:
Milk: 1cup
Evaporated Milk: 2 12 f oz cans
Condensed milk: 1 14 oz can
Sugar: 1/ 2cup(optional, adjust to your taste)
Almonds/Pistachio's: 3 tbsp( chopped or sliced)
Cardamom powder: 1 tsp

Preparation:
For Paneer:
1) In a deep vessel, bring milk to a boil on medium heat by stirring constantly, about 15 mins. 2) Now add lemon juice to boiling milk. This helps milk to break into cheese n whey. When milk starts breaking down switch of the stove n stir constantly until all the cheese n whey separates.
3) Now strain the cheese from whey water using muslin cloth. Run thru cold water. This helps cheese to loose any lemon flavor.
4) Hang it or keep flat strainer on a vessel n place this paneer with muslin cloth. Now put weight on paneer. Keep it aside for 11/2 hr to 2hrs.
5) By now, water will be strained from paneer. Dnt make it too dry. Little bit moisture in paneer helps you to make balls. To check, take small portion n try making a ball.
6) Now make paneer into soft dough by kneading it. Keep it aside for 5 mins.
7) Now make small rounds of it n slightly press them in between your hands to make discs n keep them aside.

For Syrup:
1) In a deep vessel, mix water n sugar. Bring to a boil.Now add paneer discs one by one carefully. Adding little by little helps discs to expand easily. Adjust sugar to your aste
2) Cover n boil for 6-7 mins on medium heat. By now disc should be double in size or else boil for couple more mins.
3) Strain n place them in a dish, you want to store Rasmalai. Spoon some syrup on to this discs. Repeat the same procedure for remaining in discs by using same sugar syrup.

For Malai:
1) While making syrup, in a nonstick deep vessel, add evaporated, condensed milk n milk. add sugar of necessary.
2) Bring to a boil on low heat. stir occasionally.
3) By the time you finished boiling discs in sugar syrup, our Malai will be ready.
4) Now add nuts n cardamom powder.
5) Gently press discs that are soaked in sugar syrup in between your hands. Drop in Malai.
6) Let them sit for 10mins n switch off.
7) Pour this gently into the dish you want to store Rasmalai.

Refrigerate for 3-4 hrs serve chilled.

This is going to be a part of Priya's Cooking with seeds-Cardamom seeds and
Sri Lekha's SWEETS AND SAVORIES FOR DIWALI and also to Jyothi's Mothers Day Event

Carrot Halwa with Milk Powder n Evaporated Milk

2010-04-07T07:28:00.000-07:00

Hello Guys,

I am back after a long break. Been very busy these days. But my passion for blogging is pushing hard to post my recipes. Today, i am back with a sweet to please you guys.. Carrot Halwa is one of my favorites. Rich in color n taste, carrot halwa is an eye catching desert that pleases taste buds.

Traditional carrot halwa recipe calls for koha/mawa(condensed milk solids) n vigorous boiling of milk to reduce it to half. But there are so many variations in making this halwa. In these busy days making koha n boiling milk is a tedious process n we dnt have time to do all this. One can make this carrot halwa in mins without satisfying the taste by using milk powder n evaporated milk. Here, i used fat free ingredients to make it light on body n rich on taste buds.So here is the recipe for all time favorite for many...

Ingredients:

Carrot: 3, large grated(makes about 2cups)

Dry non-fat milk powder: 1/2 cup

Evaporated milk: 1 12 Fl oz can( I used GV fat free evaporated milk)

Sugar: 1/4 cup or to taste

Nuts: 2 tbsp ( I used almonds)

Butter: 3 tbsp, unsalted( I used Smart Balance butter)

Cardamom Powder: 1/2 tsp or to taste

Preparation:

1) Melt butter in a pan. Roast nuts for 1min n set aside.

2) In the same pan, stir in grated carrots n cook for 6-7 mins on medium heat, uncovered. Carrot must be soft by now, if not cook for another couple mins.

3) Add evaporated milk n cook for 10 mins or until halwa thickens.

4) Now add dry milk powder n sugar. Cook for 3-4 mins or until halwa oozes oil from sides. Adjust sugar to your taste.If you want that grainy taste of milk powder little bit more, than try adding little milk powder.

5) Garnish with almonds n switch off.

Serve hot with puri or eat as it is..

Tip: Add sugar, once carrots are cooked. Adding sugar, makes carrot to cook for longer time.

Instead of sugar n evaporated milk, you can use fat free sweetened condense milk

This is going to be a part of Priya's Cooking with seeds-Cardamom seeds and
Sri Lekha's SWEETS AND SAVORIES FOR DIWALI

Bean Pockets

2010-03-26T08:42:00.000-07:00

Hello Guys,
Its been a while that i posted a recipe on my blog.. Been busy with some other stuff going on in my life,,
These Bean Pockets are my fav n been sitting in draft since 3 weeks. Sound's healthy, its very simple to make these Pockets. Instead of soaking overnight n then boiling n straining, i used canned beans n made this heart healthy n tasty pockets in minutes..
These simple bean pockets say NO to Soaking, Boiling &Straining,and also NO to Mixing Dough, Rolling Dough.
To make the process simpler use canned beans n a packet of tortilla's. Thats it u r ready to go..

Ingredients:
Canned Beans: 2-1big+1 small ( I used 1 400g Great Value Chili Kidney Beans n 1 250g Pinto beans)
Tortilla's: 10(1 packet)
Oil: To deep fry
Corn Flour/Maida: 1tbsp
Water: As needed

Preparation:
1) Strain the water from canned beans. Now grind the beans into a coarse paste without adding any water. Don't grind them into a paste. If you can mash them with hand, go ahead n do that. Mashing or grinding beans helps you to make pockets out of tortilla's n also easy to eat.
2) Now heat a pan n add mashed beans. Cook for 10 mins or until water evaporates from beans.
Making beans paste dry is very important.
3) Now warm tortilla's. This is important because, tortilla' s form packet are dry n you can't make pockets out of dry tortilla's. so jus warm them as per package instructions or jus heat them as you do for chapathi. Don't brown them. Jus heat for 1min or until they are soft enough to make pockets.
4) Make a paste out of Corn flour/ maida by adding little water n keep aside.
5) Now take a scoop of beans paste n put in center of tortilla.
6) Fold one end of tortilla to the center. Now apply Flour paste all around the edges of tortilla.
7) Now fold the sharp edges of tortilla towards center. Apply paste as needed.
8) Now cover the center with the other end of tortilla.
All i am trying to say is, jus fold the tortilla in envelope style.
9) Repeat the same process for remaining
10) Now heat oil for deep frying at 400degrees.
11) Fry one at a time for 2 mins on each side or until golden color.Repeat the process for remaining.

One thing i love about these pockets is , they don't absorb oil.
Serve this crispy, healthy n yummy beans with ketchup or eat as it is..

This is going to be a part of
Sunday snacks-Healthy snacks of Dilse hosted by Divya
My legume love affair guest hosted by Ruchikaooks started by Susan and also to Sri Lekha's SWEETS AND SAVORIES FOR DIWALI last but not least to my own event Vegetable Marathon-Beans

Missing......

2010-03-24T15:21:00.000-07:00

hello Guys,

Been very busy these days. I missed blogging a lot.. Going thru some interviews, i am brushing all the languages i know. Being busy, i am not able to blog these days.. So i kept my passion aside for some time to get a hold on my life.. Hope everyone is doing good. will be back in few days with full pace..

Until then Happy Blogging...

Ridge Gourd Chutney

2010-03-19T14:44:00.000-07:00

Here i am with my fav chutney. I love roti pachadi/ Stone n Mortar chutney. Unfortunately, i dnt have that..Back in India, we used to have this chutney's in meal for at least 3 times a week. I love them so much bcoz they taste gr8 n healthy too. My mom used to make chutney with all kinds of veggies. She used to make chutney, even with peels of veggies. They taste very gr8 with hot hot rice n a touch of ghee. They taste gr8 even with dosa, idli or any fried fritters..From that combination, i made Ridge Gourd n Bottle Gourd Peel Chutney. Today's chutney is made with whole ridge gourd..

Ingredients:
Ridge Gourd : 1, chopped into Medium sized cubes
Tomato: 1 medium, halved
Green Chili: 3-4, halved,
Red chili: 2
Channa dal: 1tsp
Urad dal: 1tsp
Cumin Seeds: 1tsp
Mustard Seeds: 1tsp
Coriander Seeds: 1/2 tsp
Tamarind Paste: 2tsp or small lemon size raw tamarind
Salt: to taste
Oil: 1tsp
Cilantro: 1 cup, finely chopped
Preparation:
1) In a skillet, heat oil n add ridge gourd cubes. Don't peel the skin..
2) Fry for 2 mins uncovered.
3) Add remaining ingredients except salt, cilantro n tomato. if using tamarind use it now.. If using tamarind paste don't add it now.
4) Fry for 10 mins on medium heat, covered.
5) Add Tomato n tamarind paste n cook for 2 mins uncovred.
6) Switch off n add half cup cilantro. Let it cool .
7) Grind it in a mixer to a smooth or coarse paste.
8) Spoon it into a bowl n add cilantro n remaining cilantro

Enjoy ridge gourd chutney with rice..

Egg Pulusu/ Egg in Tamarind Sauce

2010-03-18T12:53:00.000-07:00

Egg Pulusu is one of my fav dishes.. Even though i ma not a big lover off boiled egg. I love this dish.. whenever it is egg curry, my mom used to sit beside me, jus to make sure i am eating all the egg. I used to eat only yellow, n the rest of the egg will be in my sunny's mouth.. I dnt know how he knows, but whenever it is egg curry, he used to take rounds around me. When my mom is nt there, Jus in a blink of eye he snatches my egg white n leaves from there. God, i miss him so much.. So to avoid this my mom used to make an omelette for me, so that i can get all nutrients of egg. Poor sunny.. But, he always had his share..
Here is the picture of my darling sunny...

Anyways, coming to our toady's dish..The main ingredient, when it comes to 'Pulusu" is Tamarind, famous for its sweet tangy flavor... When added along with jaggery or sugar, tamarind gives a very aromatic flavor to the dish...So todays dish of tamarind sauce holds eggs in it..

Ingredients:
Eggs: 4 boiled n peeled
Onion: 1 big. finely chopped
Tomato: 2 small, cubed
Green Chili: 3-4, chopped diagonally
Tamarind paste: 2 tbsp, adjust according to your tangy taste
Red chili powder: 1tsp
Coriander powder: 1tsp
Salt: to taste
Jaggery: 2 tsp or to taste
Oil: 2 tbsp
Channa dal: 1tsp
Mustard seeds: 1tsp
Cumin seeds: 1 tsp
Curry leaves:1
Garlic: 2 pods, finely chopped
Coriander leaves: 1/2 cup chopped

Preparation:
1) In a pan heat oil, n add channa dal. Fry for 30 secs. Add mustard n cumin seeds n curry leaves. fry for 30 secs.
2) Stir in onions, garlic n green chili's. fry for 5 mins or until onions are transparent.
3) Add tomato n fry for 1min. Now add all spices n mix well.cook for 2 mins
4) Stir in tamarind paste n 11/2 cup of water. Mix well n bring to a boil on medium heat.
5) Add jaggery n boiled eggs. Mix well. cover n cook for 10 mins or until desired consistency, on medium to low heat. Adjust spices according to your taste..
6) Switch off n garnish with cilantro.
Serve hot with rice..

Tip:
Make small small markings on egg with knife. This helps egg to absorb tamarind flavor..

Upma/ Cream of Sooji

2010-03-15T11:27:00.000-07:00

When it comes to cooking, making Upma is like a gift to that home maker. Its so easy to make n an error free dish that even a novice can make it... It is made with Semolina/Sooji. In Telugu it is called as bombaii rava(as per my knowledge). Ingredients for Upma varies from home to home. Each home has its own version. The main flavor for Upma comes from fresh Sooji, ginger n curry leaves.. They are so many varieties in Upma. By adding tomatoes n spices u can call it as Tomato Bath. By adding cashews in large quantity, u can call it as Jeedipappu Upma/Cashew Upma. Adding lemon makes it nima Upma/lemon Upma and so on..
The only precaution you have to take care while doing Upma is -- adding SALT..

Ingredients:
Sooji: 1 cup
Water: 31/2 -4 cups

Peanuts: 1/2 cup

Onion: 1 small, roughly chopped

Green chili: 2, finely chopped

Oil: 2 tbsp
Red Chili: 2 flakes
Curry Leaves: 1
Channa Dal: 1tsp
Cumin seeds: 1tsp
Mustard Seeds: 1 tsp
Salt: to taste
Ghee: 1tsp

Preparation:
1) In a pan heat oil. Add red chili n channa dal. fry for 30 secs. Add cumin n mustard seeds. fry for another 30secs.
2) Stir in curry leaves, onions, green chili n peanuts. Fry for couple mins on medium to low flame or until peanuts leave raw smell. Dnt brown onions.
3) Add water n salt. Bring to a rolling boil on medium heat. Adjust salt by tasting water few times. If water is salty, Upma will be salty too
4) Now add Sooji to boiling water slowly by stirring constantly. Reduce heat to sim n stir Sooji, without forming any lumps.. Mix well n cover. Cook for 2mins
5) Now remove cover n top with ghee. Mix well n switch of..
Serve hot with a touch of lime or sugar..

This is going to be a part of
Jihva- Break fast guest hosted by Veggie platter of suma started by Indira of Mahanandi, Kids Delight- Whole some Break fast event by srivalli of spice your life

Vegetable Marathon:Egg Plant Round Up

2010-03-14T11:57:00.000-07:00

Hello Guys,
Thanks for sending wonderful entries. Egg Plant is my fav vegetable n with this event, i got lot of varieties to try...I was so amazed with the varieties n i tried some of recipes already n tasted delicious...Here i sorted the entries in the order i received  them...
Some of new bloggers i came across.
New Bloggers
Smitha's Spicy Flavors  of Smitha
Priya's Culinary of Priya Ajay
Palate desires Of LK
I am sorting them in the order i received:

Egg Plant Masala from  My Recipes Diary of Kalai
Avatar Aubergine from Veggie Fare of Rachana Kothari
Stuffed Egg Plant curry from Home of Anna of Annam
Brinjal Tomato Stir Fry from Salt And Spice of Lissie
Gutti Vankaya (Eggplants in tamarind sesame gravy) from Ruchika Cooks of Ruchika
Egg Plant Avial from Home of Anna of Annam

Egg Plant Fry from Home of Anna of Annam
Shukto/ A bitter vegetable curry in mustard paste from A Homemaker's Diary of Sayantani.
Healthy Gutti Vankaya Fry from Anita's Kitchen of mine
Dahi Baingan (Eggplant in Spiced Curd) from Cook@Ease of Kamala Bhoopathy
Brinjal Rasavangi, Sampangi Pithlai and Kathirikkai Kothsu from Foodieshope of Asha

Hyderabadi Baghare Baingan from Foodelicious of Pari Vasisht
Bharleli Vaangi from Foodelicious of Pari Vasisht
Roasted Eggplant Pasta from Usha Nandini's Recipes of Nandini
Stuffed Brinjal with Peanut powder from Smitha's Spicy Flavors of Smitha
Egg Plant fry from Anita's Kitchen of Mine

Egg Plant salsa from A2Z Vegetarian Cuisine of Muskaan Shah
Eggplant with Ginger from Smitha's Spicy Flavors of Smitha
Masala stuffed baby aubergines in gravy from Simply Food Of Nayana
Bharwa Baingan Stuffed Eggplant from A2Z Vegetarian Cuisine of Muskaan Shah
Bharli Vang - Stuffed Eggplant from Kitchen Gossip of Kanchan
Vankaya-Tomato Chutney from Priya's Culinary of Priya Ajay

Eggplant/Brinjal with Ginger & Chilly from Sumadhura of kiran
Stuffed baby eggplants from Palate Desires of LK
Eggplant Roll from Few Minute wonders of Srimathi
Vankaya Majjiga Kura from kavya's Kitchen of Kavyanaimish
Brinjal raita from My Spicy kitchen of Usha
Brinjal & Cluster Bean Curry from Nithu's kitchen of Nithu bala

Kathirikai Gosthu from Nithu's kitchen of Nithu bala
Masala stuffed Brinjal Fritters from Nivedita' s Kitchen of Nivedita
Two curries in 30 mintues: Tomato Rasam and Eggplant Stir fry from Zesty South Indian Kitchen of swathi
Stuffed brinjal masala from Nivedita' s Kitchen of Nivedita
Eggplant Curry with Koora Podi from Veggie Platter of Suma Gandlur

That's all Folks!!!!!

Please Email me @ anitakonasani@gmail.com if i miss any of your entries..

Another vegetable is in race for Vegetable Marathon
Its None another than--Beans. Here is the link for Event. Hope you guys will make it a success.. Those who want to host Vegetable Marathon please drop a comment here or send an email to anitakonasani@gmail.com

Pesarattu/Moong Dal Dosa

2010-03-10T12:47:00.000-08:00

Pesarattu is a typical Andhra dish..Basically it is made with moong dal n rice soaked over night. This dosa doesn't need fermenting of batter. Although there are many versions for making moon dal dosa, popular one is Pesarattu topped with onions, coriander leaves, finely chopped green chili n peanuts served along with Upma n Ginger Chutney..This type of dosa has popular name called MLA Pesarattu. I don't know exactly, why they gave this name. But it tells the importance of Pesarattu in Andhra region..place..
When i was in undergrad, while CBN is C.M. of AP,there was a project to project Pesarattu as a Andhra's identity in culinary filed..

"If Tamil Nadu can bring imageries of soft white idlis to the mind, Kerala fluffy `idiappams' and Karnataka sweet n' sour `bisi bele bath', we thought why not Andhra Pradesh have its own distinct culinary identity," says Mr. Rao. After all, "pesarattu is the Andhra contribution to the varied and stimulating Indian cuisine."

Ingredients:

Moong dal: 3 cups

Rice: 1/2 cup

Ginger: 2 inch piece

Green Chili: 5-6, If green chili is spicy one lower the number..

Salt: To taste

Cilantro: 1/2 cup chopped

Dry Roasted Peanuts: 1/4 cup,, broken pieces

Green Chili: 2, finely chopped

Preparation:

1) Wash and Soak moong dal n rice in plenty of water overnight.

2) In morning, grind it to a smooth batter by adding ginger n green chili's along with little water. Batter should be medium thick. Don't make it watery.. Keep it aside.

3) Now heat a griddle at 400 degrees F. to check whether griddle is hot or not-- sprinkle some water. if it sizzles into bubbles then tawa is ready.

4) Now pour 1 ladle of batter onto hot griddle. In a circular motion, spread the batter, making into a thin circle. The thinner-the better for dosa

5) Sprinkle some oil around 1 tsp starting from edges to center. When the edges are getting brown, with flat spatula reverse it n cook the other side( this will be back of the dosa). Frying dosa takes appx 2 mins on both sides

6)Now again reverse it top n sprinkle cilantro, peanuts n green chili.

7) Now spread 1 scoop of Upma, on one half of dosa. By using flat spatula, cover the Upma with the other half. Press it gently n remove on to a plate.

8) Repeat the same procedure for remaining batter.

Serve Hot MLA Pesarattu with Ginger Chutney.

Tips:

* Use cast iron or non stick Griddle

* If making Upma, make it r8 before you start making dosa's. Add 1/2 -1 cup more water than usual. add 1tsp of gee to the Upma n mix well. For 1 cup semolina use 3-4 cups of water.

This is going to be a part of Cooking Basics Event of Mahima's Kitchen, Jihva- Break fast guest hosted by Veggie platter of suma started by Indira of Mahanandi, MLLA 21 of Mirch Masala started by well Seasoned Cook, Kids Delight- Whole some Break fast event by srivalli of spice your lifeand Vegetable Marathon- Beans event hosted by me..

Ginger Chutney

2010-03-10T09:01:00.000-08:00

Last weekend i made Moong dal dosa/Pesarattu. On sat i made this dosa along with Peanut Chutney. But Vishnu asked me for some other chutney, usually that goes with moong dal dosa. He too doesn't know the name of chutney.. Later, i called my mom n i told her everything. With a laugh, she said its Ginger Chutney n I told that i had a big box of it, which she gave me when i am came here..She told me that its not the one i had, but its taste little bit same to the ginger pickle i have. She told me how to make it fresh. Do you know what happened.. I did it..On Sunday, Pesarattu was ready for Brk Fast with both Ginger Pickle n Ginger Chutney. Little bit spicy, little bit tangy, little bit sweetness makes this chutney a perfect companion to any kind of brkfast.

Ingredients:
Ginger: 1/2 cup, Peeled n cubed. If u want it spicy don't remove the skin
Urad dal: 1 tbsp
Channa Dal: 1 tbsp
Jaggery: 1 tbsp, adjust jaggery to your taste.
Tamarind: Small Lemon Sized

Coriander seeds: 2 tsp
Cumin Seeds: 2 tsp
Sesame seeds: 1 tsp
Green Chili: 4-5 or as you desire..
Red Chili: 2 flakes
Garlic Cloves: 2, crushed
Turmeric: 1 tsp
Salt: To taste
Oil: 2 tsp

Preparation:
1) In a pan heat oil n add channa dal. Fry for 30 secs. Add Urad dal n red chili. Fry for 1 min or until both dals turn light red in color on medium to low heat. Don't Burn them..
2) Stir in Coriander n cumin seeds and Green Chili. Fry for 1min
3) Stir in sesame seeds n ginger. Fry for 1min n switch off.
4) Let it cool n grind it to a smooth paste by adding turmeric, tamarind, garlic cloves n jaggery with little water..

Serve with Pesarattu, Dosa or Idli.

This is going to be a part of Cooking Basics Event of Mahima's Kitchen and to
Cooking with seeds guest hosted by Food for 7 stages of life of RV Started by Priya of Priya's easy n tasty recipes..

Stay tuned for Pesarattu n Upma

Broccoli Cheese Soup

2010-03-09T10:20:00.000-08:00

Broccoli Cheese-- the name itself makes many mouths watering. This is my all time fav... When ever i go to restaurants or fast food centers, my eyes imm checks for these soup in menu..My craving for this soup is enormous,that even i bought a whole packet from store.. But it jus gone in couple weeks. The lust for Broccoli Cheese doesn't stop me with that n made me to try this at home.. I goggled for the recipe and tried so many recipes, 1 for every week n i am not satisfied with that. So with my knowledge that i gained from previous experiments, i tried my own recipe..I am not telling you that i got that exact taste of those chains.. But i am satisfied with taste n texture i got. It may sound like exaggerating but the taste of broccoli cheese soup is little bit similar to the soup of chain restaurants..

Ingredients:
Broccoli Florets: 2 cups
Carrot: 1,Shredded
Green Onions:1, chopped finely
Milk: 2 cups( I used 2% reduced milk n added 1tbsp of whipping cream, for the rich n fuller taste. try using whole milk..)
Cheddar Cheese: 2 cups, Extra fine Shredded
Chicken broth: 1 1/2 to 13/4 ( use less sodium broth, i used Progresso)
All Purpose Flour: 1/3 cup
Butler/ Margarine: 1/4 cup
Fresh Parsley: 1 tbsp
White Pepper: 1/4 tsp
Garlic cloves: 2, Crushed
Ground Nutmeg: 1/2 tsp
Salt: To taste( be careful with salt, add only if u really need it)

Preparation:
1) In a microwave safe bowl, add florets n water to cover. Cook for 5-6 mins or until florets are fork tender. Keep aside
2) In a sauce pan, melt the butter on medium heat. Stir in the flour. Now on medium to low heat, cook the flour stirring constantly, about 2 minutes.
3) Add chicken stock, milk, parsley and nutmeg with white pepper. Bring to a boil on medium heat. Now reduce heat to low, and simmer about 10 minutes.
4) Stir in Cheddar cheese and cook until melted. Mix in the broccoli, Green onions and shredded carrot . Cook for 5 mins.
5) With a spatula smash 2 or 3 florets. Turn off the heat.

Enjoy this creamy Broccoli Cheese soup with biscuits or bread...

TIP: You can add Vegetable stock, instead of chicken stock. Try adding more spices but within taste..

Vegetable marathon Event Announcement and an entry..

2010-03-08T13:50:00.000-08:00

Cranberry Chutney

http://konasaniskitchen.blogspot.com/2010/01/cranberry-chutney.html
Cranberry chutney goes to Nithu's Think Beyond the usual-Fruits of Nithu's kitchen

Coming to Event Announcement..

As all you guys know that an event named Vegetable Marathon is going on in my blog. The current event-Vegetable marathon-Eggplant has completing its journey in vegetable marathon by 11 of this month.. So another vegetable is getting ready for its place to race in marathon..
This vegetable is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Protein, Vitamin C, Thiamin, Riboflavin, Niacin, Folate, Copper and Manganese. This vegetable belong to the legume family of the vegetable group. Its none another than Beans...
Beans can be eaten raw, sprouted or cooked, ground into flour, curdled into tofu, fermented into soya sauce, tempi and miso. They are excellent in chilis, soups and salads. Main thing i love about beans is-- ZERO CHOLESTEROL

Types of Beans:

Adzuki Beans

Black Beans

Black eyed Peas

Broad beans-fava Beans

Butter Beans

Calico Beans

Cannellini Beans

Chick Peas- Garbanzo beans

Cranberry Beans

Edamame

Great Northern Beans

Italian Beans

Kidney Beans

Lentils

Lima Beans

Mung Beans

Navy Beans

Pinto Beans

Soy Beans

Split peas

White Beans

Green Beans

I am including types of beans as per of my knowledge. If i am missing any kind of beans, please let me know..

Beans - Bean Calories & Nutritional Information on Varieties of Beans

Calories in Beans Based on 1 Cup of Cooked Beans

Bean Variety	Calories	Protein	Fat	Carbs	Fiber	Calcium	Iron	Potassium
Fava Beans (Broadbeans)	187 cal	12.92 g	0.68 g	33.40 g	9.2 g	61 mg	2.55 mg	456 mg
Lima Beans, canned	176 cal	10.10 g	0.72 g	33.06 g	13 g	70 mg	4.00 mg	706 mg
Mung Beans, canned	15 cal	1.75 g	0.07 g	2.67 g	0.16 g	18 mg	0.54 mg	34 mg
Navy Beans	258 cal	15.8 g	0.10 g	15.8 g	10 g	128 mg	4.5 mg	670 mg
Pinto Beans	235 cal	15.8 g	0.10 g	44 g	7 g	81 mg	4.5 mg	495 mg
Shellie Beans	74 cal	4.31 g	0.47 g	15.17 g	8.3 g	71 mg	2.43 mg	267 mg
Green Beans, Snap	36 cal	2 g	0.24 g	8.40 g	3.6 g	58 mg	2.16 mg	220 mg
Lima Beans	209 cal	11.58 g	0.54 g	40.19 g	9.0 g	54 mg	4.17 mg	969 mg
Adzuki Beans	294 cal	17.30 g	0.23 g	56.97 g	16.8 g	64 mg	4.60 mg	1,224 mg
Black Beans	227 cal	15.24 g	0.93 g	40.78 g	15.0 g	46 mg	3.61 mg	611 mg
Cranberry Beans	241 cal	16.53 g	0.81 g	43.29 g	17.7 g	88 mg	3.70 mg	685 mg
Great Northern Beans	209 cal	14.74 g	0.80 g	37.33 g	12.4 g	120 mg	3.77 mg	692 mg
Kidney Beans - all varieties	225 cal	15.35 g	0.89 g	40.36 g	11.3 g	50 mg	5.20 mg	713 mg
Pink Beans	252 cal	15.31 g	0.83 g	47.17 g	9.0 g	88 mg	3.89 mg	859 mg
Chick Peas (Garbanzo Beans)	269 cal	14.53 g	4.25 g	44.97 g	12.5 g	80 mg	4.74 mg	477 mg

Source: Dietbites.com

Coming to rules for Participation:
1) Prepare any dish with Beans as main ingredient. It can be either Vegetarian or non-vegetarian.
2) You can send as many recipes as you want.
3) I will accept the old entries, if they are updated and reposted with the logo n link back to Vegetable Marathon-Beans event.
4) Vegetable Marathon is an interminable event.. So i would like to take help from my fellow bloggers to host this event. If you would like to host this event starting from MAY 1st . Please send an email to anitakonasani@gmail.com or drop a comment here with your BLOG URL. I will update it regularly. Check here for host line up
5) Pls link your post to the event announcement and please feel free to use logo.. Post's without link back to this event would not be a part of the roundup.
6) Round up will be done after first week of event end date.

7) With a wide variety of beans to choose, i am extending this event for 2 months, i.e From March 10 th to May 10th
8) Send Your entries to anitakonasani@gmail.com with subject as Veg-Mar-Beans with following details:

Your Name:
Blog's Name:
Blog's URL:
Recipe Name:
Type of Beans:

Link to the Recipe or URL:
Snapshot of the Recipe:

I would appreciate a lot, if you name the picture of the dish by the dish name, and the category it belongs,that you are sending me in email.

Recipes from those who do not blog are accepted. Pls do mail them to my email id-- anitakonasani@gmail.com with your recipe details n a picture of the dish.

*** Those who are hosting vegetable marathon, please announce the event 2-3 days before 10 th of every month and they need to publish logo on their blog.

Almond Rabadi/ Basundi

2010-03-05T11:59:00.000-08:00

At last, i got some time to post this recipe...This recipe is sitting in my drafts for quiet long.. Rabadi/Basundi is a popular Maharashtrian sweet dish. Mostly it is served with puri or jalebi..
Normally, Rabadi/ Basundi is made by boiling milk on low flame, until it is reduced to half of its quantity. Later by adding saffron n almonds powder n nuts. If made with patience, Rabadi tastes very good.
But, in this hectic schedule days, we cant stand at stove n stirring milk constantly. But, i cant keep my self away from this flavored milk. I love this Rabadi very much, may be because of its pleasing color or taste. I make this Rabadi once in a month in jus 20 mins.. Thanks to my beloved condensed milk n evaporated milk.. This two tins o milk makes my cooking simple n healthy.

Ingredients:
Fat Free Evaporated Milk: 2 no--12 oz
Fat Free Condensed Milk: 1no--14oz
Almonds: 1 tbsp,Thinly Sliced ( I used store bought packet--Diamond brand. U can find this in wal mart, where they store nuts. Its a small packet worth of 96 cents)
Saffron: 1tsp, soaked in 1 tbsp of warm milk
Vanilla Essence: 2 drops

Preparation:
1) In a heavy bottom pan, add evaporated milk. Bring to a boil on medium to low flame. Approx 10 mins. Be careful when boiling don't burn it. Take 1tbsp of boiling milk into a bowl n add saffron. Stir it
2) Stir in condensed milk. Now in a very low flame at 250 degrees, bring milk again to a boil, by stirring constantly. apprx 5 mins. As condensed milk is heavy it sticks to bottom. so be careful with that..
3) Now stir in saffron, almonds and vanilla essence.. Boil for 1min n switch off.
4) Transfer it into a freezable box n freeze it for half an hour.
5) Now pull it out n keep it in fridge for 1 hour. Serve Chilled. Rabadi can be served either hot or cold, but preferably cold..

Enjoy this delicious Rabadi/ Basundhi with puri or as it is..

Reposted for Events

2010-03-04T12:22:00.000-08:00

Hello Guys here are my entries for the ongoing events.
Dal with Collard greens, Potato in Poppy Almond Gravy and Capsicum Tomato Curry for Pari's Combo event of food Delicious.
All the dishes are going to be a part of Sri Lekha's "EFM Theme - Parathas and Gravies / Curries Series" of Me and My kitchen

1) Dal with Collard greens

http://konasaniskitchen.blogspot.com/2009/10/this-is-my-first-post.html

2) Potato In Poppy Almond Gravy

http://konasaniskitchen.blogspot.com/2009/12/potato-in-poppy-almond-gravy.html
3) Capsicum Tomato Curry

http://konasaniskitchen.blogspot.com/2009/12/capsicum-tomato-curry-bell-pepper.html
These Three Are going to be a part of Pari's Combo event

4) Lima Beans Curry

http://konasaniskitchen.blogspot.com/2009/11/lima-beans-curry.html
5) Collard Greens with Tofu

http://konasaniskitchen.blogspot.com/2010/01/collard-greens-tofu-dish.html
6) Methi Matar Malai

http://konasaniskitchen.blogspot.com/2009/12/methi-matar-malai-fenugreek-leaves-with.html
7) Saag Paneer with Spinach n Mustard greens

http://konasaniskitchen.blogspot.com/2009/12/saag-paneer-with-spinachsaagwala.html
8) Sorakaya Bejjala Pulusu

http://konasaniskitchen.blogspot.com/2009/12/sorakaya-bejjalu-pulusuanapakayalaukibo.html
9) Paneer Butter Masala

http://konasaniskitchen.blogspot.com/2010/02/paneer-butter-masala.html
10) Hot Chili Red Kidney Beans Curry

http://konasaniskitchen.blogspot.com/2009/12/hot-chilli-red-kidney-beans-rajma.html

All the 10 Recipes are going to be a part of Srilekha's "EFM Theme - Parathas and Gravies / Curries Series" Of Me n Mykitchen

Egg Plant Fry

2010-03-02T07:46:00.000-08:00

Hello guys,
Lately i been busy with my work n unable to interact with u guys. Now, i am little bit free n back with my Eggplant Fry..This egg plant fry is a regular dish in my kitchen. Every Tuesday or Wednesday, i will make this curry. Every Tuesday i go to wal mart, as they will have fresh vegetables on that day.. So, i always cook egg plant first after shopping..
This Egg Plant fry is so simple to make n tastes very gr8..

Ingredients:
Egg Plant: 1
Onion:1 big, finely chopped
Green Chili: 3, finely chopped
Ginger Garlic paste: 2 tsp
Gun Powder: 1 tbsp( Optional, but enhances the taste of curry n gives nutty flavor)
Turmeric: 1tsp
Red chili Powder: 1tsp
Coriander powder: 1tsp
Salt: To taste
Oil: 2 tbsp
Red chili: 3
Channa dal: 1tsp
Cumin n Mustard seeds: 1 tsp each

Preparation:
1) Wash the egg plant n cut it into 1 inch long n thin pieces. Take a bowl with a water n add little bit salt. Immerse chopped eggplant pieces in water n keep it aside.
2) In a pan heat oil n add red chili. Add channa dal, cumin n mustard seeds. Fry for 30 secs.
3) Stir in onions n fry until light brown in color. Appx 7-8 mins
4) Add turmeric n ginger garlic paste. fry for couple mins.
5) Now with hands, press the soaked egg plant pieces to remove water. Add little by little to fried onions by removing water.
6) Stir well. cover n cook for 3-4 mins on medium heat
7) Now remove the cover n cook for 10 mins on medium heat by stirring occasionally.
8) Add all spices according to your taste n cook for 1 min.
9) Now add gun powder n stir.
10) Switch off the stove n sprinkle cilantro. Cover it for 1 min..

Enjoy this delicious egg plat fry with Rice..

This is going to be a part of my own event Vegetable marathon-Egg Plant

Methi Bajji

2010-02-25T18:08:00.000-08:00

Yesterday, i made this methi bajji as our evening snack.. Even though this snack is deep fried, it falls under healthy food. As, methi is bitter in taste, it helps to clean the digestive system..It is also a good source of minerals like potassium, calcium, and iron. Fresh leaves comprises 3 to 5 % of protein.

Instead of consuming methi with dal or as a curry, try this methi bajji. Methi bajji will be a gr8 substitute for deep fried snacks n its healthy too.

Ingredients:
Methi: 1cup-fresh-tightly packed or 1 cup frozen
Gram flour: 11/2 cup
Rice flour: 1 tbsp
Coriander seeds: 1 tsp, make it into rough coarse powder
Ajwain/Carom seeds: 1/2 tsp, powdered
Cumin seeds: 1tsp
Green Chili: 2-3, finely chopped
Red chili Powder: 1tsp
Coriander n cumin powder: 1 tsp
Salt: To taste
Oil: to fry.

Preparation:
1) In a bowl, mix all the ingredients except oil with water adding little by little. Make it into a thick batter, like dosa batter. U should be able to drop round balls into oil... Dont make it either too thick or to watery.
2) Heat oil at medium heat. Drop small dumplings of batter into hot oil. Fry until golden brown. With a slotted spoon drain oil n place them on paper towels.

Enjoy methi bajji with chili or tomato sauce

These is going to be a part of For the Health Nut Challenge 4 : Bitter Better Health of Health Nut

Chicken Fried Rice

2010-02-25T11:30:00.000-08:00

Hi folks,

I made this chicken fried rice yesterday for the dinner and we just loved it.Just to give a break to the chicken biryani and chicken curry that I do every week, I made this Indo-Chinese rice variety.

Ingredients:

Basmati Rice - 2 cups
Boneless chicken - 1.5 pounds
Carrots and Peas - 1 - 2 cups
Spring onions - 1 Bunch
Ginger Garlic paste - 2spoons
Oil - 2 tsp
Garlic cloves - 3-4
Vinegar - 1 tsp
Chilli Sauce - 1 tsp
Soya Sauce - 1tsp
Salt - to taste

Process : An hour before cooking do the foll steps
1) Cook the rice with 1:1.5 ratio of water.
2) Boil th water and add salt to it.When the water gets onto boils add the chicken which is cut into small pieces.Leave it for 10-15mins.
3) After the chicken is cooked drain all the water and keep the chicken aside

Here comes Chicken Soup.
The water that is left over after draining the chicken pieces acts as a very good soup.All you need to do is add little pepper and lemon according to your taste and have it.This is a very good medicine for people with cold and cough.:)

All right!! Now shred all the chicken pieces.When the rice is also cooked, spread the rice in a big bowl and let it cool for a while.

Actual preparation time:

1) Take a big kadai and put the oil.
2)Put the carrots and peas and fry them for a little while.
3) Add the Garlic cloves which are very finely chopped.This will completely change the aroma.
4) Now add the ginger garlic paste.
5)After they are all fried nicely add the chicken.Let it also fry for a min or 2.
6) Add the cooked rice.
7) Add salt,vinegar,soya sauce and chilli sauce.
8) Mix them all properly.
9) Finally add the chopped spring onions and leave it on a low flame for 5mins.

Garam Garam fried rice is ready to leave us in heaven!! Enjoy this with the soup.

Tortilla-Veggie Wrap

2010-02-24T11:26:00.000-08:00

Hey Folks,
I am in a swing today that I am posting the second dish back to back.This is also the Valentines Day special.Giving a break to regular dishes, I came up with this.We really dont need to go to the restaurants to enjoy delicious food when we can prepare everything at home from the scratch.This dish so called Tortialla - Veggie wrap is a healthy food as it contains all the veggies.I shopped in Walmart for the veggies just before and hour of preparation and yes...u r good to goooo!!

Ingredients:
Capsicum : 1 of all kinds which includes red,green,yellow.
Zucchini : 2
Carrot: 2
Onion : 1- 1.5
Jalepenos: 4-5
Avacado : 2
Sour cream
Olive Oil
Garlic Salt (A must)
Tortillas(Flour ones tastes good.Prefer wheat considering health)

Process:
1) Take the capsicum (all kinds),zuccini,carrot and onion.Cut them all in the same size and in the shape of your finger.Thin and long.
2) Now take an aluminium tray and put all the veggies into it.Spread them along the tray.
3) Dress all the veggies in the tray with olive oil and garlic salt according to your taste.
4) Put them in the oven which is set to 300 degrees and let them grill.
5)Meanwhile,take the avacados and squeeze out the paste in it.Chop the jalepenos very finely and fry them.
6)Add the avacodos paste to the fried jalepenos.This will add spice to the wrap.Keep this aside.
7) Open the oven after 5 - 10mins and taste the veggies to judge if they are ready to eat.They dont need to be cooked completely and shouldnt be completely raw.
8)If they are good to eat,take a pan and make the tortillas flipping on both sides.
9)Now take one tortilla, put a layer of sour cream, another layer of avacado,jalepeno paste and then the veggies and wrap it.

Make all the other wraps in the same way.Very very very tasty Tortilla-veggie wraps are ready to enjoy.

Chicken Pacchi Masala(Green Chicken)

2010-02-24T10:38:00.000-08:00

Hi Folks,

Today I want to share Green Chicken with all of you that I have done this along with my friend for Valentines day.It turned out extremely delicious that I shared with my neighbours too.The process is not really that difficult.The more it is marinated the better it tastes.

Ingredients:
Boneless or Chicken with bones : 2 pounds

Mint: 1 - 1.5 Bunches

Cilantro : Half - 1 bunch

Onions: 3 Big

Ginger Garlic Paste - 2 spoons

Green Chilli: Around 12-15 (We wont be using red chilli powder later.)

Lemon : 1

Garam Masala : 1 -1.5 spoons

Masala : All normal kinds available handy

Curd : 5-6 spoons

Salt to taste

Oil: 4-5 spoons.

Process:

The day before cooking marinate the foll way:

1) Take mint leaves, cilantro, onions,green chillies and blend them to make a fine paste.
2) Wash the chicken properly and put the chicken in a bowl.Take the blended paste and put it all over the chicken.Now take the curd , garam masala , salt and add it to the mix.Squeeze lemon into it.Now mix all the contents very nicely so that every chicken piece nicely absorbs all the flavors added.
3) Put it aside overnight.

Day of cooking:
1) Put a kadai and add oil to it.Wait till the oil is good for frying and add the masala which includes Cardamom stick,Cloves,Elachi and anything else that you have.
2) Add some finely chopped onions, little mint and cilantro and fry them till the onion turns little brown.
3) Add little ginger garlic paste.Not much since we added it in the marinated mix.
4)When you think the ginger garlic mix is also good to go, add the marinated chicken.
5) Put the lid open for few secs and stir it.
6)Now put the lid close and let the chicken cook.(It might take about 15 - 20 mins in medium flame)
7)Now add little garam masala powder and salt to taste.Its all upto you if you want to add red chilli power (Which I didnt do).
8) Let it cook for few more mins.

Delicous and spicy Green Chicken is ready to go on to the plates.Its good with both rotis and also rice.