Hot Pot Cooking

Carrot, beans & potato poriyal

2013-05-23T15:01:00.000-04:00

This is a simple stir fry with colorful combo. Most of them do this stir fry. I have posted a list of poriyal/stir fry but this one is a combination of 3 vegetables. Adding grated coconut enhances the taste of vegetables. It is purely optional.

Ingredients:

Carrot - 1 cup, finely chopped
Beans - 1 cup, finely chopped
Potato - 1 cup, finely chopped
Red chilly powder or sambhar powder - 1 tsp
Salt - as per taste

To temper:

Oil - 1 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Asafoetida - a pinch
Curry leaves - 5

Method:

Heat a skillet with a tsp of oil. Add mustard seeds, urad dal, asafoetida and curry leaves. After mustard seeds splutters add the chopped carrot, beans and potato. Fry for a minute, add red chilly powder and salt. Add 1/4 cup of water and close with a lid.

Cook till vegetables are soft and all the water has absorbed. Switch it off. Add grated coconut.

Dal makhani

2013-05-20T22:07:00.000-04:00

Dal Makhani - A rich and creamy dal originated from Punjab. Makhani means butter, so as the name suggests it is a buttery dal. Traditionally the dals are simmered overnight to enhance the taste and flavor. I used slow cooker method which also enhance the flavor. I used only butter and skipped the cream. If you want you can add cream too. My friend used to do with red chori instead of rajma, I used more red chori and little rajma, and followed her steps. Goes well with plain roti or Jeera pilaf.

Ingredients:

Black urad dal/Black lentils - 3 cups
Red chori - 1/4 cup *
Rajma - 1/4 cup
Butter - 1 stick or 1/2 cup
Tomato - 4, medium
Diced tomatoes - 3/4 th quantity of 28 oz can
Ginger & garlic paste - 2 tbsp
Kasturi methi - 1 tbsp
Red chilly powder - 2 tsp
Coriander powder - 3 tsp
Turmeric powder - 1/4 tsp
Salt - to taste

To temper:

Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Cardamon - 1
Cloves - 3
Cinnamon - a small stick
Bay leaf - 1

Method:

Soak black dal and red chori and/or rajma overnight or minimum for 8 hours. Pressure cook the lentils for one whistle and simmer for 15 minutes, switch it off. Grind the ginger and garlic to a smooth paste.

Grind the tomatoes and canned tomatoes in the blender. Using a strainer remove the seeds and keep aside.

Heat the wide pan with 2 tbsp of oil and add cumin seeds, cardamon, cloves, cinnamon and bay leaf. Immediately add ginger garlic paste and saute for a minute. Then transfer the tomato puree and let it boil for 3 minutes. Add red chilly powder, coriander powder and turmeric powder. Let it boil in a medium flame for another 5 minutes.

Add butter in the puree, then add the water from the cooked dal (If you don't have water in dal, add 1 cup of normal water). After 2 minutes add the dal and let it cook for 10 minutes.

Transfer to slow cooker for 8 hours, in between add the crushed kasturi methi or let it cook in the stove top at medium flame for 45 minutes minimum.

Note:

* Red chori can be skipped and you can use the combination of rajma and whole black urad dal.

Chocolate and vanilla icecream

2013-05-17T09:26:00.000-04:00

Homemade icecream - no icecream maker - no preservatives - less ingredients. Yeah you got it rite!!!! Unbelievable with the end result. So creamy and so easy. You can try any flavor with this base. If you are preparing strawberry, mango icecream, puree the fruit and combine. This is a simple recipe from a tv program, I made some changes and got perfect consistency. Try for this summer.....

Chocolate icecream:
Ingredients:

Milk powder / Instant dry milk - 1 cup
Powdered sugar - 3/4 cup
Cocoa powder - 2 tsp
Heavy cream - 1 cup
Milk - 3/4 cup
Vanilla extract - 1 tsp

Method:

In a mixing bowl combine milk powder and powdered sugar. Add heavy cream and milk. Mix well in a whisk or using a blender.

Add vanilla extract and cocoa powder to combine. Freeze for one hour. Remove and beat through a hand whipper or electric whipper. Freeze again.

Continue this for one more time and freeze for 8 hours or overnite without disturbing. Serve with grated chocolate on top.

Vanilla icecream:

Ingredients:

Milk powder / Instant dry milk - 1 cup
Powdered sugar - 3/4 cup
Heavy cream - 1 cup
Milk - 3/4 cup
Vanilla extract - 2 tsp or Vanilla bean - 1 tsp

Method:

In a mixing bowl combine milk powder and powdered sugar. Add heavy cream and milk. Mix well in a whisk or using a blender. Combine vanilla extract.

Freeze for one hour. Remove and beat through a hand whipper or electric whipper. Freeze again, continue this for one more time and freeze for 8 hours or overnite without disturbing.

Enjoy!!!

Spinach fritters

2013-05-13T22:17:00.000-04:00

Whenever I do bhaji/fritters I usually go for instant mix. But my sister always insist me to do homemade. She usually prepare this way with other vegetables, but I tried with spinach. It was so addictive. The flavor of carom(omam) seeds was so wonderful and the addition of baking powder turned so crispier. I did only with spinach, you can use any vegetable of your choice like potato, plantains, bell peppers and onion. Even zucchini works great in this.

You can serve as a plain fritter or make as a chaat. The chaat will sure be a crowd pleaser. Add or reduce ingredients as per your taste for chaat. I got the chaat idea from a cook book, I don't have any clue of the book. Whenever I get it, I will sure update the details.

Ingredients:

Spinach leaves - 20
Oil to deep fry

For batter:

Gram flour - 1 cup
Rice flour - 1 and 1/2 tbsp
Carom(Ajwain)/omam seeds - 1/2 tsp
Red chilly powder - 1 tsp
Asafoetida - a pinch
Baking powder - 1/4 tsp
Salt - to taste
Water - 1/2 cup(appr)

For serving: (optional)

Potatoes - 1 cup, boiled and chopped
Green chutney - 1/2 cup
Sweet chutney - 1/2 cup
Yogurt - 1 and 1/4 cup, beaten
Salt - to taste
Red chilly powder - to taste
Roasted cumin powder - 1/4 tsp
Cilantro - to garnish
Sev - as per need

Method:

Wash and drain the water from spinach, pat it dry. Mix all the ingredients together given 'for batter' and prepare a semi thick batter with water.

Check the water consistency. It should not be so thick or thin. Coat each spinach leaf with batter, on both sides. Heat oil in a pan and deep - fry the spinach leaves until golden brown.

Serve hot or serve as a chaat

For chaat:

Place 2 spinach fritters on serving plate. Add 2 tsp chopped potatoes, 1 tsp green chutney, 2 tsp sweet chutney and 1 tbsp yogurt on each fritter. Sprinkle salt, red chilly powder, roasted cumin powder to taste. Garnish with thin sev and cilantro and serve immediately.

Note:

Rice flour can be replaced by cornflour.

Vazhakkai podimas | Plantain stirfry

2013-05-09T10:25:00.001-04:00

I always like podimas in plantain rather than fry. the fry becomes dry if there is less oil. So I always prefer this, I love when my mom cooks vazhakkai podimas. The plantains should be steamed correctly to grate. If you over cook the plantains, simply mash in hands.

Ingredients:

Plantains/Vazhakkai - 2
Onion - 1, medium, finely chopped
Coconut - 1 tbsp, grated
Lemon juice - 2 tsp

To temper:

Oil - 2 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Asafoetida - a pinch
Green chilly - 2, finely chopped
Grated ginger - 1 tsp

Method:

Put 1 inch of water in a heavy pot, then put the steamer basket inside the pot bring to boil. Add plantains and cover until they are tender, say 7 minutes. After it cools down, Peel the skin, it will come as like the ripe banana. I love this step :). Grate the plantain and keep aside. In a wide pan, add all the ingredients given to temper.

After the mustard splutters, add chopped onions and fry till the onions are translucent. Then add the grated plantains. Fry for 2 minutes, do not over mix. Switch off. Add the grated coconut and lemon juice.

Serve with rice or as you like.

Eggless carrot cake

2013-05-06T11:52:00.000-04:00

I want to try this carrot cake for last Easter, kept postponing and did after this Easter. The color of the cake depends on the carrot. If you are using white sugar and carrots are sweet enough you can use half cup too. Send carrot cake as a lunch to school, the kids will enjoy!!!

Recipe source: here
Ingredients:

All purpose flour - 1 cup
Brown sugar - 2/3 cup
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Yogurt -1/2 cup
Grated carrot - 3/4 cup
Grated ginger - 1 tsp
Salt - a pinch
Vanilla extract - 1/4 tsp
Oil - 1/2 cup
Walnut - 1/4 cup

Method:

Pre-heat the oven to 350 deg F.
Sieve all purpose flour, baking powder and baking soda. In a mixing bowl combine yogurt, oil, vanilla extract, salt and brown sugar. Mix until sugar dissolves.

Add the grated ginger and carrot in the yogurt mixture. Mix well. Gradually add the all purpose flour to the yogurt-carrot mixture. If the mixture is too dry add 2 tbsp of milk.

Fold walnuts. Pour in the greased pan. Bake for 20 minutes or until the tooth pick inserted in comes out clean.

Serve as a snack or for breakfast.

Mango pachadi | Mangai pachadi

2013-05-02T10:17:00.002-04:00

Whenever we have a mango season my mom does this. I love to eat this with all different taste in a single dish. I have read in many blogs, for Tamil New year's day they add neem flowers with this. I have never tasted that way. If your taste buds wants all kind of tastes like sweet,spicy, tangy and saltiness try this....

Ingredients:

Raw mango - 1, medium size
Red chilly powder - 1 tsp
Brown sugar - 1/2 cup or Jaggery - 1/2 cup, grated
Salt - to taste

To temper:

Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Curry leaves - 5
Asafoetida - a pinch

Method:

Peel the mangoes and chop into big chunks. In a sauce pan, over medium heat add brown sugar and 3/4 cup of water. Let it boil for 5 minutes till a light sticky consistency. Keep aside.

Heat 1 and 1/2 cup of water in a pan, add mangoes, red chilly powder and salt. Cover and cook for 5 minutes or till soft. Add the brown sugar water. Stir and simmer for 5 minutes. Switch off the flame. Heat a tsp of oil in a small pan and add mustard seeds, urad dal, curry leaves and asafoetida. Transfer to mango.

Serve with rice, roti or eat as such :)

Note:

The pachadi should be in a sauce consistency. If it is too thick at last add few teaspoons of water and boil for 2 minutes.

Homemade Spinach Tortillas

2013-04-29T12:19:00.001-04:00

Soft and fresh homemade tortillas is so simple and easy to prepare. The fresh spinach gives more flavor too....you will be stunned with the results of homemade tortillas with no artificial preservatives and flavors. Try on weekends and cover with foil to avoid the dryness. While using take the quantity you need and warm.

Ingredients:

All purpose flour - 3/4 cup
Wheat flour - 1/4 cup
Fresh spinach - 3 cups, packed
Baking powder - 1/4 tsp
Oil - 4 tbsp
Salt - as per need
Water - as per need

Method:

Rinse and strain the spinach. In a large pan over medium heat, cook spinach in water(say 1/4 cup) till soft. This will take nearly 7 to 8 minutes. Remove the excess water from the spinach and save for preparing the dough .Grind the cooked spinach in a blender till smooth.

In a mixing bowl, combine both flour, salt, baking powder and oil. Stir until crumbly. Combine the spinach paste with the crumbly flour to form a smooth dough by adding water little by little. (Let the water be warm)

Divide the dough into equal parts. Roll into thin discs, dust when ever needed with all purpose flour. Heat a pan and toast the rolled tortillas on both sides in medium flame until slight golden dots starts to appear,also take care its evenly cooked.

Serve warm with your favorite filling.

Note:

The water should be warm while preparing dough.
If the water in cooked spinach is more, try adding little by little to form a smooth dough. If less add plain warm water.
If you want to do plain tortilla, avoid spinach and proceed in the same way.

Broccoli with bread crumbs

2013-04-25T10:41:00.001-04:00

Steamed broccoli with lemon peel and garlic taste wonderful. The bread crumbs gives crispiness to broccoli. When broccoli is steamed it doesn't lose color, the bright green with golden brown makes you to have more. My broccoli was not so fresh so I did not get nice color. I got this healthy recipe from a magazine.

Ingredients:

Broccoli florets - 1.5 pounds or 1 medium floret
Olive oil - 1/4 cup
Garlic - 4 cloves, finely chopped
Ginger - 1 tsp, finely grated
Panko crumbs or regular bread crumbs - 2/3 cup
Soy sauce - 2 tsp
Gated lemon peel - 1 tbsp
Pepper and salt - to taste

Method:

Put 1 inch of water in a heavy pot, then put a steamer basket inside the pot and bring to boil. Add broccoli and stem, covered until tender, say 10 minutes. Heat oil in a wide pan. Add grated ginger and garlic. Cook for a minute in a low flame.

Stir in bread crumbs, soy sauce, pepper and salt and cook. Stir occasionally, until the bread crumbs are golden brown. Transfer the broccoli with bread crumbs and toss to coat. Remove from heat and add the grated lemon peel.

Serve warm.

Grilled veg sandwich

2013-04-22T22:51:00.002-04:00

When I baked Eggplant sandwich, I tried this too. I used bell peppers of all colors. Try with whatever color peppers you have in hand. Great with green peppers too. This can be grilled in the oven too. I used stove top method. Try this for your dinner..........

Ingredients:

Italian bread - 1
Color bell pepper - 2 cups, sliced lengthwise
Onion - 1/2 cup, sliced lengthwise
Tomato - 1 , sliced round
Jalapeno - 1, sliced
Cream cheese - 1/4 cup or Mayonnaise - 1/4 cup
Cilantro - 1 tbsp, finely chopped
Garlic - 2 tsp, grated
Grated cheese - 1/4 cup or cheese slices - 3
Pepper and salt - to taste
Olive oil - 1 tsp + 1 tsp + 1 tsp for brushing

Method:

Heat a tsp of oil in a pan. Add onions and fry till golden brown in a low flame. Keep aside. In the same pan add a tsp of oil add bell peppers with salt and fry for a minute. In a separate bowl combine cream cheese, garlic and cilantro.

Cut the bread vertically, brush olive oil on top of one part and microwave for a minute or till warm. Apply the cream cheese mixture generously on the bread. Place the sliced onions on top.

Spread the bell peppers evenly on the bread. Arrange tomatoes on top and sprinkle pepper and salt. Add the grated cheese on top.

If you like spicy, add jalapeno on top and sprinkle some more cheese. Broil for 5 minutes or until the cheese melts.

Serve hot.

Eggless brownie

2013-04-19T10:30:00.000-04:00

Brownie are usually baked square and the texture is between cake and cookie. Not so soft as cake or hard as cookie. A variation made with brown sugar and no cocoa powder is Blondie. I added cocoa powder and brown sugar :)

Brownies served warm with ice cream is a wonderful combo. Like restaurants you can add some sizzling effect with brownie in hot cast iron pans. If you are a chocolate lover sure you will like this...Try this eggless brownie with no butter, obviously a low calorie brownie.

Ingredient:

All purpose flour - 1 cup
Cocoa powder - 1/2 cup
Baking powder - 1 tsp
Brown or white sugar - 3/4 cup
Salt - a pinch
Walnut - 1/4 cup
Butter milk - 1 cup
Oil - 1/4 cup + 1 tbsp
Vanilla extract - 1 tsp
Instant coffee powder - 2 tsp
Hot water - 1 tbsp

Method:

Preheat the oven to 350º F.

Combine coffee powder and water in a bowl. Keep aside. Sieve flour, cocoa powder and baking powder twice. In a large mixing bowl, whisk buttermilk and oil. (They don't get together :)) Add coffee powder with water, vanilla extract and salt.

Add sugar and mix well. Gradually add flour and cocoa powder. Fold together. Add walnuts and pour in the baking pan.

Bake for 15 to 20 minutes or until the toothpick inserted in brownie comes clean. If baking in a square pan wait to cool down and make squares.

Note:

If you like brownie to be sweeter add 1 cup of sugar.
If using homemade buttermilk, it should be little thick not so watery. For 1 cup of buttermilk add more than 3/4 cup of yogurt and little water and beat in fork.

Oven roasted cauliflower| Cauliflower fry

2013-04-16T22:12:00.001-04:00

Oven roasted cauliflowers are so so good that can be served as an appetizer or snack with ketchup for kids. Great alternate to french fries that are deep fried. After roasting in oven the white florets will have golden brown edges that looks so appetizing.

Ingredients:

Cauliflower - 1, big floret
Red chilly flakes - 1/4 tsp, optional
Olive oil - 4 tbsp
Pepper & salt - to taste

Method:

Preheat the oven to 350 deg F.

Wash and dry the florets, remove the stems and chop them into big florets. In a large bowl, combine olive oil, pepper and salt. Add cauliflower pieces and coat thoroughly in each pieces.

Place cauliflower in the baking sheet lined up with aluminum foil or parchment paper. Bake for 30 to 45 minutes and turn twice during cooking. Bake until golden brown.

Serve hot with sauce or ketchup.

Spaghetti with spinach balls

2013-04-12T09:56:00.004-04:00

This was the recipe from my cousin. I think she learned from food channel. I changed lot of things to suit our taste and finally settled with this recipe. A perfect vegetarian option. Ricotta cheese and spinach was awesome combination. I have tried spinach avocado pasta, may be spinach and pasta works great too.

Ingredients:

Spaghetti - 1/2 lb or half of the packet
Pasta sauce - 1 cup
Oil - 1 tbsp

For spinach balls:

Chopped spinach - 1 cup, frozen
Garlic - 3 cloves, chopped
Ricotta cheese - 1/4 cup
Bread crumbs - 1/2 cup
Oil - 1 tsp + 2 tbsp
Salt and pepper - to taste

Method:

Boil the spaghetti as per box instruction. Heat a pan with a tsp of oil, add garlic and paprika flakes. Add the spinach. Let it cook in a medium flame till all water are absorbed. If the spinach is cooked and you have more water, remove the water and use it later.

Switch off the flame. After it cools completely, add the ricotta cheese, bread crumbs and salt. Mix well.

Make balls from the mixture. Heat a small pan with 2 tbsp of oil and shallow fry the balls, turning around to make golden and crispier. Remove and place them aside. Heat the wide pan with a tbsp of oil, add paprika flakes.

Add pasta sauce and boil for 2 minutes. Add the spinach balls and spaghetti. Stir gently.

Serve immediately.

Notes:

If you want to use fresh spinach, wash and drain the water completely and proceed in the same way.
Ricotta cheese can be replaced by panner.
If your spinach mixture is too dry to form a ball, add a tbsp of cheese. If it's too moist, try adding more bread crumbs.
If you are not comfortable in handling spinach balls with sauce, stir spaghetti and sauce first. While serving you can add the spinach ball.

Vellarikka ellu pachadi | Cucumber with sesame seeds

2013-04-10T22:30:00.000-04:00

We get this small cucumbers for every summer in India. My mother in law does a lot and refrigerate the chopped cucumbers (with temper) and the paste separately. When in need we mix and eat. This taste totally different from usual raithas. Give a try you will really like it.

Ingredients:

Small cucumber - 4 or English cucumber - 2
Tamarind - small lemon size ball
Salt - to taste

To roast and grind:

Sesame seeds - 2 tbsp
Urad dal - 3 tbsp
Red chilly - 2
Hing - a pinch

To temper:

Oil - 1 tsp + 1/2 tsp
Mustard - 1/4 tsp
Urad dal - 1/4 tsp
Curry leaves - 4

Method:

Soak the tamarind and extract 1/4 cup of juice and discard the pulp. Wash and chop the cucumbers finely. Do not remove the skin. Add salt and refrigerate it. Heat a small pan and dry roast the sesame seeds.

Heat the same pan with 1/2 tsp of oil and roast urad dal, red chillies and hing till the dal turns golden brown. After it cools add in the blender and grind to a fine powder. Add the tamarind juice little by little in the blender and grind to a smooth paste.

If it is too dry or thick add little water to the paste. Heat a small pan with a tsp of oil and add mustard seeds, urad dal and curry leaves. After the mustard seeds splutters transfer to the chopped cucumber. Combine the ground paste and cucumber. Adjust the salt.

Serve with rice or roti.

Eggplant sandwich

2013-04-06T15:52:00.002-04:00

Eggplant sandwich - I badly wanted to try this. This came out so good and tasted like pizza. I did as a open sandwich the kids loved the cheese layer on top. I Cut the Italian bread into half and did 2 different sandwiches, one this and the other was grilled veggie sandwich (will be posting soon). My eggplant skin was not so hard so I grilled as such, if you feel it's hard and don't like the skin peel them off and grill it.

Ingredients:

Italian bread or any long loaf - 1
Eggplant - 1
Tomato - 1, slice round(1/4" thick)
Onion - 1, slice round(1/4" thick)
Grated cheese - 1/4 cup or cheese slices - 2
Olive oil - 1 tbsp
Sour cream - 1/4 cup
Garlic - 2 cloves
Cilantro - 1 tbsp, finely chopped
Jalapeno - 1 , optional
Pepper and salt - to taste

Method:

Slice the eggplant into 1/4" inch thick. Place them in the paper towel to absorb water. In a grill or grill pan heat with 2 tsp of oil, add the eggplant with little pepper and salt and fry on both sides and keep aside. In a separate bowl combine sour cream, minced garlic and cilantro.

Take the long loaf and cut in the middle, brush olive oil on top and microwave for 1 minute or till warm. Apply the sour cream mixture generously on the bread. Spread the onions and grilled eggplants on top.

Arrange tomatoes on top and jalapenos, if using. Sprinkle pepper and salt on top. Spread grated cheese on top. Broil for 5 minutes or till the cheese melts.

Enjoy!!!

Note:

I used the combo of Parmesan and mozzarella cheese. Even the cheese slices works great. Tear them into 4 pieces and arrange on the top.
You can bake the eggplant in oven too.
Sour cream can be replaced by mayonnaise.
Do not broil more then the bread will lose the softness.

Italian salad

2013-04-04T15:11:00.001-04:00

I have never chopped lettuce finely. I use to tare with my hand. When I had lunch at my friend's home she chopped so finely, I love the idea and asked for the recipe. Then I changed a little and got this wonderful salad. Increase or reduce the vegetables of your choice.

Ingredients:

Lettuce - 2 cup, finely chopped
Cucumber - 1 cup, finely chopped
Carrot - 1 cup, shredded
Color peppers - 1/4 cup, finely chopped
Boiled peanuts - 1/4 cup
Corn - 1/4 cup
Cilantro - 1/4 cup, finely chopped
Walnuts - 1 tbsp, optional
Juice of any pickle - 2 tbsp or Lemon juice

For dressing:

Olive oil - 1/4 cup
Onion - 1, small
Scallions - 1 tbsp, finely chopped
Italian seasoning - 1 tsp
Chilly flakes - 1/4 tsp
Pepper - as per taste
Salt - as per taste

Method:

Mix all the ingredients given for dressing. Let it marinate overnite(in refrigerator) or for 4 hours. If using frozen corn, rinse and let it boil with salt for 2 minutes or till soft.

Chop all the vegetables finely. Mix cucumber, color peppers, carrot and cilantro. Add the corn and peanuts without water. Make sure you drain the water completely before adding to the salad.

Add the juice of pickle or lemon juice and mix gently. While serving mix the dressing. Combine well.

Enjoy the great filling and healthy salad.

Note:

I used the olive marinated vinegar, you can use cucumber or jalapeno pickles too.

Capsicum pilaf

2013-04-02T11:32:00.000-04:00

Whenever I buy color peppers, I cook this pilaf and pasta. If you don't have color peppers try with green pepper. The flavor of mint and cilantro enhances the taste of rice. Try this simple pilaf.

Ingredients:

Capsicum/Bell peppers - 2 cups
Onion - 1
Basmati rice - 1 cup
Water - 1.5 cup
Oil - 1 tbsp
Cardamon - 2
Cloves - 4
Salt - to taste

To grind:

Mint leaves - 1/2 cup
Cilantro - 1/2 cup
Green chilly - 3
Ginger - 1 tbsp
Garlic - 4

Method:

Chop the bell peppers into big chunks and onion into thin strips. Soak the rice in plenty of water for 30 minutes. Drain the rice with a strainer. Mix all the ingredients given together 'to grind' in a blender. Grind to a fine paste, if needed add 1 tbsp of water. Heat a wide pan with a tbsp of oil, add cardamon and cloves.

Add the onion and fry till it is transparent. Add the ground paste and fry till the raw smell goes. Add the chopped bell peppers.

Add rice, water and salt. Cover the pan with a lid. Cook till the rice is soft.

Serve hot with chips or raita.

Potato roast

2013-03-29T08:18:00.001-04:00

Mostly I add potatoes to the other vegetables and do as a combo, rarely I do roast or garlicky potato. My kids love potatoes without any masalas, they love to have the plain roast, will post soon. This roast goes well with rice or any roti's too.

Ingredients:

Potato - 10, red and white or any
Onion - 1
Red chilly powder - 2 tsp
Coriander powder - 3 tsp
Dry mango powder - 1/4 tsp, optional
Cumin seeds - 1 tsp
Lemon juice - 1 tsp
Oil - 4 tbsp
Cilantro - to garnish
Salt - to taste

Method:

Chop the onions into big chunks. Using a blender pulse the onions. It should not be paste. Mix the masalas red chilly powder, coriander powder, dry mango powder(if using) and salt in a bowl.

Wash the potatoes. Boil the potatoes in their jacket. When it cools, cut them into 4 big pieces with the skin. Heat a wide pan with oil, add cumin seeds. After 30 seconds add the onions and fry till the raw smell goes.

Blend in masala powders to the onion and keep stirring. Do not burn the masalas. Immediately add potatoes and give a mix. When masalas are well coated in potatoes, fry in low medium flame for 10 to 15 minutes. Add the chopped cilantro and lemon juice.

Transfer to the serving bowl.

Note:

If you feel the potatoes are sticking to the pan, spray some oil.

Strawberry nutella milkshake

2013-03-26T22:34:00.000-04:00

I buy nutella to bake some cookies or brownies, but end up eating with bread or as such too :) Strawberries and chocolates are great combo, so thought of preparing milkshake with it. A filling and yummy breakfast to start your day.....

Ingredients:

Strawberries - 4
Nutella - 2 tbsp
Milk - 2 cups
Sugar - 1 tsp

Method:

In a blender add chopped strawberries, nutella and sugar and grind it. Then add milk and blend until smooth.

Serve chilled.

Chana karakuzhambu

2013-03-25T18:25:00.001-04:00

Most of them like this white chickpeas. I have tried chickpeas in many ways like salad, chickpeas pilaf, chana masala. This karakuzhambu tasted so nice, since the chickpeas was cooked with all masalas. This recipe was shared from my sister from a television show. Enjoy with chips or papad with hot steamed rice.

Ingredients:

Chickpeas/chana - 1/4 cup
Onion - 1
Tomato - 1
Red chilly powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Tamarind - a small lemon sized ball
Salt - as per taste

To grind:

Grated coconut - 4 tbsp
Cashew - 2
Poppy seeds - 1 tsp

To temper:

Oil - 2 tbsp
Mustard - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Toor dal - 1 tsp
Chana dal - 1 tsp
Red chilly - 1
Curry leaves - 5

Method:

Soak chickpeas overnite. Chop the onions and tomatoes finely. In the blender add coconut, poppy seeds and cashews and grind to a ground paste by adding little water.

Soak the tamarind in water and extract the juice and discard the pulp. Heat a pan, with 2 tbsp of oil and add the ingredients given in 'to temper'. After the dals are turned golden brown add onion and fry till onions are translucent.

Then add the soaked chickpeas. After few minutes add tomatoes, red chilly powder, coriander powder, turmeric powder and salt. Fry till tomatoes turns mushy and add 1/4 cup of water and cover with a lid. Cook till chickpeas are soft.

Transfer the tamarind pulp to chickpeas. Let it boil for few minutes. Add the ground paste and cook for 5 minutes. Adjust the water for consistency.

Serve with hot steamed rice and papad or chips.

Note:

Add sesame oil for more flavor.
Chickpeas should be cooked in onion and tomato gravy, so that the chickpeas can absorb all the spices. If in hurry, you can pressure cook and add it.
Instead of 1 tsp red chilly powder, you can use 1/2 tsp of red chilly powder and 1/2 tsp of sambar powder.

Besan Zucchini

2013-03-20T16:54:00.001-04:00

I love this green squash. Usually I add with pasta and do some side dishes. I wanted to give a try in Indian way, so simple and easy dish with no onion and no garlic.

Ingredients:

Zucchini - 2
Besan flour/garbanzo flour - 1.5 tbsp
Red chilly powder - 1 tsp
Ajwain seeds/carom seeds - 1 tsp
Oil - 1 tbsp
Cumin seeds - 1/4 tsp
Salt - as per taste

Method:

Cut zucchini vertically and chop into tiny pieces. Mix gram flour, red chilly powder, salt and ajwain seeds with zucchini.

Combine well that zucchini is coated with flour and carom seeds. Heat oil in a pan for 30 sec. Add cumin seeds and transfer the zucchini and cook covered till zucchinis are tender.

Add cilantro and serve with roti or rice.

Note:

If you want the zucchini in gravy consistency cover and cook for longer time. The more you cover and cook the zucchini leaves water and turn little mushy.

Broccoli with roasted peanuts

2013-03-17T22:13:00.000-04:00

Broccoli are very healthy and rich in vitamin C. Broccoli consumption helps to prevent heart diseases(from an article). Broccoli should be taken twice a week for health benefits. I have tried broccoli stir fry with other vegetable combination and this with roasted peanuts which gives crunchiness and added flavor to the vegetable.

Ingredients:

Broccoli - 1, small floret
Bell pepper - 1, small
Garlic cloves - 3
Peanuts - 1/4 cup
Lemon juice - 1 tsp
Olive oil - 3 tsp
Pepper and salt - to taste

Method:

Roast the peanuts in microwave for 2 minutes or till it is roasted. Remove the skin and grind it coarsely in the blender. If you have roasted and salted peanuts in hand, just make it coarse.

Have broccoli into small florets. Chop the bell peppers into big chunks and garlic finely. Heat the wide pan with oil add garlic and fry for 30 seconds.

Add bell pepper and fry for 2 minutes, add broccoli florets, pepper and salt. Cover and cook for 3 minutes. Add the peanuts and mix well and squeeze the lemon to taste.

Serve as a salad or side or wrap with tortillas.

Hakka noodle soup | Noodle soup

2013-03-15T10:21:00.000-04:00

When it is cold outside, this is a real treat. Eat with bread for a whole dinner. So easy to prepare, within 15 minutes your dinner is ready. Satisfying and deeply comforting vegetarian noodle soup............

Ingredients:

Hakka noodles - 1/4 cup
Carrot - 1
Bell pepper - 1, small
Scallions - 2
Green chilly - 1
Vinegar - 2 tbsp
Corn flour - 2 tsp
Lemon juice - 1 tbsp
Oil - 1 tsp
Pepper and salt - to taste

Method:

Chop the vegetables finely. Chop the green chillies finely removing the seeds and add the vinegar and keep aside. Mix the cornflour with 1/4 cup of water.

Heat the stock pot with a tsp of oil, add the vegetables. Do not overcook. Let the vegetables be little crunchy. Add 2 cups of water and noodles. Let it cook till the noodles are soft.

Add pepper and salt to taste. combine the cornflour water and let it boil till it thickens. Add lemon juice and switch off immediately.

Serve hot with bread. While serving add the green chilly with vinegar for extra flavor(optional).

Beetroot halwa

2013-03-11T21:08:00.000-04:00

Beetroot is a little sweetish vegetable. When I do normal curry I use to mix with rice and eat but prefer to have beet as halwa :) Spread as a jelly in bread for kids. They will love to have this vegetable jelly :)

Ingredients:

Beetroot - 1 cup, grated
Sugar - 1/4 cup
Milk - 1/3 cup
Cardamon powder - 1 tsp
Clarified butter/ghee - 1 tbsp
Cashews - 10

Method:

Grate the beetroot. Heat a wide pan with a tsp of butter or ghee and add the grated beet. Fry for 2 minutes in low flame. Add milk and cover it with a lid and allow the beet to cook, say 5 to 7 minutes.

Add sugar, cardamon powder and a tsp of ghee and cook till the water contents have absorbed and becomes thicker. With the remaining ghee fry the cashews and add it.

Serve with grated almonds.

Note:

I added half and half milk to enhance the taste. You can add any milk of your choice.
If you don't have ghee in hand, you can add butter too.
Since milk is added the shell time of halwa is one week only, if refrigerated. If you want to have for long period add water to cook the beet.

Cheese rolls

2013-03-08T20:58:00.000-05:00

A simple and easy bread cheese rolls. A perfect kids snack and they will enjoy to roll up too. Few minute wonders makes your kid happier :)

Ingredients:

Bread slices - 4
Cheese slices - 4
Pepper - to taste
Butter or oil - 1 tbsp

Method:

Cut the edges of the bread. Using the rolling pin flatten them and top with cheese slice.

Sprinkle pepper on them. Roll the cheese squares. Heat oil or butter in a pan. Place the rolled bread on the pan and cook on the seam side down to secure them, until the cheese is melted. Roll them to get crispier on all sides.

Serve with sauce or goes well with soup.
Adapted from here