Indian Khana

Peanut Chutney | Mungfali Ki Chutney

noreply@blogger.com (Priti) — Thu, 26 Jan 2012 02:44:00 +0000

Like most of the recipes, peanut chutney is also made in multiple ways and I have my own styles too, though I make the same chutney in different way but this method I use often, of all the chutneys, peanut is my favourite one & so of my nephew, I still didn’t blog the recipe as most of us do know how to make this wonderful chutney. One of friend was over our place to stay and one day I made upma with apple cilantro chutney plus this peanut chutney for breakfast and from then she is asking me to blog this recipe, this time when I made it I decided to take pictures and to write down, so here presenting peanut chutney in my style.

There are lot of variations in this simple peanut chutney too, you can try with coconut, without roasted gram dal, with ginger etc & that’s makes this chutney perfect side dish for idly, dosa, upma, pongal, vada and for me I can have it with roti, parata, any variety rice…just anything so do try this and I am sure you will love this simple, easy, quick chutney too. I say easy cause I don’t really do much of tempering in all, this time I did since I knew am going to blog it so let’s make the chutney looks pretty! Otherwise if you ignore the tempering you are not missing anything great.

Ingredients:

Peanuts/Ground nuts/Ver Kadalai/Mungfali – 1/2 Cup

Roasted Gram/Dhalia/Pottu kadalai – 1/2 Cup

Dry Red Chillies – 3-4

Chopped Garlic – 1 tsp

Jeera/Cumin Seeds – 1 tsp

Tamarind – peas size

Hing/Asafoetida Powder – A pinch

Salt – to taste

Oil – 1 tsp

Water – As needed (around 1/4 cup)

For tempering

Oil – 1 tsp

Mustard Seeds – 1/2 tsp

Curry leaves – 1 sprig

Dry Red Chilli – 1

Urad Dal – 1/2 tsp

Method:

1. Soak Tamarind in little water and keep aside until we are doing below listed tasks.

2. In a pan or wok heat oil, add cumin seeds and allow to splutter. Add dry red chillies, garlic and sauté until brown.

3. Now add peanuts and sauté until brown but not burnt, add roasted gram/dhalia and sauté until light brown.

4. Off flame and transfer everything to a bowl or plate and allow it to cool.

5. Once all fried items in room temperature, transfer it to a mixer or blender, add soaked tamarind with water, salt, Asafoetida and grind into smooth paste/chutney. Add water in intervals if required.

Trasnfer the chutney in a bowl and add little more water and adjust salt if required. Amount of water depends on how you like your chutney consistency.

For Tempering

6. In a small pan heat oil, add all ingredients listed under tempering in given order, sauté until urad dal becomes brown.

7. Pour the tempering over prepare chutney and give a stir.

Our chutney is ready, the steps seems long but while preparing it’s simple.

Have a nice day ~~

Aloo Pakoda | Potato Fritters Recipe

noreply@blogger.com (Priti) — Mon, 23 Jan 2012 01:26:00 +0000

Gong Xi Fa Cai to all celebrating Chinese New Year, may year of Dragon be more fruitful n joyful.

Coming back to today’s recipes whether we call it Aloo Pakoda/pakora or Bhajiya as at in-law’s call it or south Indian style bhajji, it’s the same thing, now a days we have rain God blessing in Singapore and aloo bhajiya is perfect company along with garama garm Chai aka Tea to enjoy the rain. Normally potato fritters is made by cutting the potatoes in thin roundels and dipping in gram flour batter which I have blogged in my Assorted Pakoras Post.

This style of making pakoras is my mom recipe, and this more tasty than the usual aloo bhajiya, she doesn’t add curry leaves but I do as curry leaves adds good flavour to the pakoras and I also add rice flour to bring little crunchiness ….so do try adding both.

Ingredients [Serves 3-4]

Potato – 2 Large

Besan/Chickpeas Flour – 1 Cup

Rice Flour – 2

Curry Leaves – 1 sprig [chopped]

Red Chilli Powder – 1 tsp

Turmeric Powder – 1/2 tsp

Cooking Soda – 1/4 tsp

Salt – to taste

Water – as needed (around 1/8 cup)

Hot Oil – 2 tbsp

Oil – To deep fry

Method:

1. Peel, wash and dice potatoes, transfer in a large bowl and add rest of ingredients except oil.

2. Give a good stir, now add water 1 tbsp at a time and mix until everything comes together, this doesn’t require so much of water so keep adding water only in less quantity.

3. Heat oil a in wok, take 2 tbsp of hot oil & mix with potato mixture. Scoop a spoon of batter and drop in oil, do this 4-5 times to get 4-5 pakoras and fry until golden brown in medium heat.

If using hand, scoop around 4-5 pieces of potato for one pakora and deep fry.

Delicious pakoda/bhaji is ready.

Have it with coconut chutney, sauce or just with hot tea/coffee.

Have a nice day ~~

Chicken Curry | Chicken Rasa Recipe

noreply@blogger.com (Priti) — Thu, 19 Jan 2012 07:49:00 +0000

Now a days I like to make chicken curry/sabzi which can be eaten with just plain steamed rice so I don’t have to make any other side dish. This curry fits the bill perfectly, after making few methods am set with this easy chicken curry as I am still learning to cook chicken and hopefully will make fish some day soon. It goes well with plain rice, jeera rice, peas pulav or roti and taste delicious, without much effort. Normally I use boneless chicken for any curry and the few pieces that comes with bone (though we buy bonelss!) make Chicken Clear Soup, two-in-one Try this simple chicken curry and I’m sure you will love this too.

Ingredients:

Oil – 3 tbsp

Cumin Seeds – 1/2 tsp

Fennel Seeds – 1/2 tsp

Tomato Puree – 2 tbsp

Water – 2-3 Cups

Garam Masala Powder – 1 tsp

Crushed Kasoori Methi – 1 tsp

Salt – To taste

Cilantro – 1 tbsp [chopped]

To Grind

Onion – 2 large

Green Chillies – 3

To Marinate

Chicken – 500 gms (used here boneless)

Red Chilli Powder – 2 tsp

Coriander Seeds Powder – 1 tsp

Turmeric Powder – 1/2 tsp

Salt – to taste

Ginger-Garlic Paste – 2 tbsp

Method:

1. Wash chicken pieces and marinate with the ingredients listed under ‘to marinate’ and keep aside for 2 hours or until we are doing other prep work. Minimum keep chicken marinated for 15 minutes.

2. Grind the items listed under ‘to grind’ and keep aside.

3. In a wok or pan heat oil add cumin and fennel seeds and let it splutter. Add grounded onion paste and sauté until raw smell goes off and oil starts to leave start of wok/pan.

4. Add marinated chicken and mix well, cover and cook for 7-10 minutes in slow-medium flame or until chicken gets tender.

5. Add tomato puree and sauté for 2 minutes again. Add water, mix gently and let it come to boil and then simmer for 5 minutes.

6. Now add garam masala, kasoori methi and adjust salt if required, simmer for 2-3 minutes or until the consistency you want.

If serving with rice you can keep gravy so it’s easy to eat, for roti/chapati/naan make it thick gravy or as you like.

Have a nice day ~~

Pumpkin Dry Curry | Kaddu Ki Sabzi North India Style

noreply@blogger.com (Priti) — Tue, 17 Jan 2012 11:14:00 +0000

I got introduced to pumpkin after marriage, DH started to bring pumpkin/kaddu and he makes good curry/sabji in few styles. I wanted to blog this for so long and this time I decided to take few clicks before I dig-in . This is first time I made kumhara/kaddu in a very simple method, though the peeling of Indian pumpkin is difficult as the skin is hard but then it’s worth it. Sweet and sour this curry taste good with anything, we had with plain rice and dal, a simple and satisfying meal.

Ingredients: [Serves 4 people]

Pumpkin/Butternut Squash/Kaddu/ – 300gms

Oil – 3 tbsp

Cumin Seeds – 1/2 tsp

Fennel Seeds – 1/2 tsp

Onion – 1 Large

Green Chillies – 3

Curry Leaves – 1 sprig

Minced Ginger-Garlic – 1 tbsp

Red Chilli Powder – 1/2 tsp [1 tsp if you like spicy]

Coriander Seeds Powder – 1 tsp

Turmeric Powder – 1/2 tsp

Garam Masala Powder – 1 tsp

Amchur/Dry Mango Powder – 1/2 tsp

Salt – to taste

Method:

1. Wash, peel and chop pumpkin in bite size pieces, peel and slice onion, chop green chillies.

2. In a pan or wok heat oil, add cumin and fennel seeds and allow it to crack. Add green chillies, ginger-garlic, curry leaves and sauté for 30 seconds.

3. Add onion and sauté until onion becomes light pink, add pumpkin pieces and mix well. Cook for 5-7 minutes in slow flame.

4. Add red chilli, coriander seeds and turmeric powder and stir. Cover and cook for 2 minutes.

5. Now add salt, garam masala and amchur powder and mix everything well, cover and cook for 3-4 minutes or until pumpkin is cooked well.

Serve with roti/parata or pulav.

Have a nice day ~~

Happy Makar Sankranti ~ Pongal

noreply@blogger.com (Priti) — Sun, 15 Jan 2012 10:15:00 +0000

Makar Sankranti/Pongal Wishes to All

Sweet Potato Halwa | Shakarkhand Halwa Recipe

noreply@blogger.com (Priti) — Mon, 09 Jan 2012 14:24:00 +0000

I like sweet potato and to eat it just plain boiled, but for DH he likes sweet potato halwa, I came to know there is also halwa made of shakarkhand/sarkaraivalli kizhangu from him only. But I always make him eat boiled sweet potato and for a change I thought of making halwa for the year’s last day to end the year with a sweet note. This halwa is one of the easy halwa to prepare and doesn’t take much effort, sweet potato or sharkarkand halwa is famous during fasting.

This is one of the healthy halwa to eat as sugar and ghee is minimal use, also I used dates to further reduce sugar and sweet potatoes are rich in complex carbohydrates, dietary fiber, beta carotene (a vitamin A equivalent nutrient), vitamin C, and vitamin B_6.Make sure to sauté/fry the mashed potatoes it gives good texture and flavour, try this halwa this Makar Sankranthi/Pongal for a change.

Ingredients: [Serves 4-5]

Sweet Potato - 400gms

Milk – 1 Cup

Sugar – 4 tbsp [ or to taste, depends sweetness of sweet potato]

Ghee – 3-4 tbsp

Chopped Nuts – 3 tbsp [I used almonds, cashews and pista]

Chopped Dates – 3 tbsp [optional]

Method:

1. Wash, boil sweet potatoes for 2 whistlers, allow the cooker to release pressure. You can also cook sweet potatoes in microwave for 10-12 minutes or until tender with little water. When cool, peel and mash sweet potatoes well.

2. Heat ghee in a heavy bottom or non-stick pan/wok. Fry mashed sweet potatoes, stirring frequently, until ghee begins to separate. Halwa taste better if fried well.

3. Meanwhile in a another pan boil milk and let it simmer until it’s required to use.

4. Add sugar to sweet potatoes and cook stirring continuously for 2-3 minutes. Now add milk and mix well and cook in medium flame until milk absorbs and halwa starts to leave side of pan.

5. Add dry fruits, dates and mix well to combine everything and cook for 2 more minutes. Off flame and let the halwa stand for 5 minutes.

Serve hot/warm and enjoy the delicious shakarkand halwa.

Note:

1. Dates add nice flavour and more sweetness to halwa, try adding it and reduce sugar.

2. Sugar quantity depends on sweetness of potato, you can check the sweetness and add more sugar if required.

3. You can add 1/2 tsp cardamom powder in step 5, but then it’s not really needed. The halwa taste good with out it.

Have a nice day ~~

Spaghetti with Spinach Pesto Recipe

noreply@blogger.com (Priti) — Mon, 09 Jan 2012 02:00:00 +0000

Remember my Orange Marble Cake and Tutti Frutti Cookies? Well, I made also spaghetti with spinach pesto for main course. I like pesto and to make our own pesto it’s wonderful, since it’s difficult and also expensive to get fresh basil leaves in Singapore I try different pesto and this spinach pesto I adapted from Prathibha’s Spinach Pesto Penna Pasta, I made the pesto in simple and quick method to suit my needs.

The pesto was smooth, creamy, rich and delicious, not to mention healthy too and that’s the reason it become hit among friends, they really loved it. The colour of pesto depends on what kind of spinach we use, I use round spinach here and not the Indian dark green spinach. This is a wonderful lunch box recipe, add colourful veggie like carrot, bell peppers, mushroom etc for kids. Here I used wheat pasta but you can use any pasta of your choice and it’s very easy and quick to prepare so looking at the method do not think it’s a long procedure.

Ingredients:

For Spinach Pesto [ serves 4-5]
Spinach – 1 Medium Bunch
Parsley – 1 small bunch [ around 10-12 stalks]
Walnut – 1/4 Cup [ you can also use pine nut or almonds]
Olive Oil – 1/4 Cup
Parmesan Cheese – 1/4 Cup [ cheddar cheese is fine too]
Garlic – 2 pods
Fresh Grounded Pepper – 1 tsp
Lemon Juice – 1 tbsp [ I didn’t use]
Salt – to taste
Water – to blanch spinach
For Pasta Assembly
Spaghetti – 3/4 of pack or as needed
Olive Oil – 2 tbsp + 1 tsp [ I used extra virgin]
Minced Garlic – 2 pods
Finely Chopped Carrot – 1
Sliced Capsicum – 1 [or half of green/yellow/red colours]
Italian Herbs – 1 tsp
Salt and Pepper – to taste
Water – To boil pasta

Method:

For Cooking Pasta
1. Follow the instruction on pack or in a large pot boil water, add salt, 1 tsp oil add spaghetti or pasta and cook over medium flame for 10-12 minutes or until pasta gets cooked but not over-cooked.
2. Reserve 1 cup of water and drain rest of it, give spaghetti a cold bath ie keep under tap water and toss it, keep aside until ready to use.
~ If you are using the cooked pasta after couple of hours then every 1/2 hour keep the pasta under tap and toss it to keep it separated.
For Pesto
As the pasta is getting cooked, prepare the pesto.
1. Boil water in a large pot, add salt and washed, chopped spinach and blanch (cook) for 2 minutes. Drain and rinse under tap water.
2. Blend spinach with all other ingredients for pesto into smooth sauce. The texture of sauce will be little coarse and that’s fine.
~ Add 2-3 tbsp of reserve water if required while blending.

For Assembly
1. In a pan heat oil, add garlic and sauté until golden brown, add capsicum and carrot and sauté for 2-3 minutes or until it’s gets cooked.
2. Add pesto and give a stir, now add 1/2 to 1 cup of pasta cooked reserve water (depends on how thick you like your sauce, I added 3/4 cup) and bring it to boil. Add herbs, salt and pepper to taste.
3. Now add cooked pasta or spaghetti and mix everything well, off flame Or while serving add the sauce on top of spaghetti.
Our pasta is ready, have it with drink of your choice.

Notes:
~ Add 1tsp chilli flakes if you like during the assembly.
~ Top up the pasta with 1-2 tbsp of parmesan cheese in the end.
~ You can skip the assembly part cooking, ie just add the pesto with cooked pasta. It also taste good.
~ Use the pesto by next day if refrigerated.
Have a nice day ~~

Chicken Clear Soup | Oil Free Cooking

noreply@blogger.com (Priti) — Thu, 05 Jan 2012 02:00:00 +0000

After chocolate walnut cookies, I thought of posting this easy chicken soup recipe which can be made in jiffy. This chicken soup is very simple and best for any day whether summer, winter or rain. If having cold/cough it’s good to have this soup too. If you are making any chicken dish, just take few chicken pieces with bones are good for this and make the soup. With extra dose of fresh crushed pepper this soup taste very delicious and honey adds sweetness plus it’s good for throat. As the fresh chicken leaves it’s oil by itself this soup doesn’t require oil or butter too. You can also add chopped carrot, peas etc. Try this simple and easy chicken soup, perfect for kids or adults.

Ingredients: [Serves 2-3]
Chicken Pieces– 1/2 cup
Minced Ginger-Garlic – 1 tsp
Chopped Cilantro – 2 tsp
Salt and Pepper – to taste
Water – 3 cups
Honey – 2-3 tsp

Method:
1. Add everything except honey in a pot/wok/pan bring it to boil and simmer until chicken gets cooked around 10 minutes/
2. Divide the soup in 2-3 bowls and add 1 tsp honey in each bowl before serving.
Have this soup hot and relish.

Have a nice day ~~

Eggless Chocolate Walnut Cookies | Brownie Cookies Recipe

noreply@blogger.com (Priti) — Mon, 02 Jan 2012 10:15:00 +0000

To mark start of the year I’m posting this soft, crunchy and delicious Eggless Chocolate Walnut Cookies. I like to bake cookies more than cake as you can see I have few cookie recipes posted, this is again one of the easy eggless cookie recipe & I baked this cookies for my nephew as for him anything as to be chocolate like I made for him Eggless Chocolate Cookies and Eggless Chocolate Chip Cookies. But for me more than chocolate walnut cookies it’s like Brownie cookies, as it taste like brownie, soft, dense and delicious.

Honey can be good sweetener in baking cause of it’s rich flavour and texture, cause of honey the cookie stays moist & edges doesn’t becomes hard/crisp and walnut gives the good crunch. These cookies are so simple to prepare with minimal ingredients and can be put together in around 20 minutes. Double the recipe to bake this for large batch, but I suggest start with the listed quantity, this cookie recipe is so easy that it actually doesn’t require step wise pictures, just put everything together, mix and bake..can it get simple than this?

You can dust the cookies with icing sugar for festive season like Christmas and New Year, if you wish or have it as it is. I personally like these beauties as this so I dusted the sugar to only one cookie.

Ingredients:
[Makes 12-15 cookies]

Plain Flour – 1 Cup
Brown Sugar – 1/4 Cup
Cocoa Powder – 1 tbsp
Baking Powder – 1 tsp
Baking Soda – 1/2 tsp
Salt – a pinch
Honey – 1/3 Cup
Vegetable Oil – 1/4 Cup
Vanilla Extract/Essence – 1 tsp
Chopped Walnut – 1/3 Cup
Icing Sugar – To dust cookies [optional]

Method:

1. Preheat oven to 180C or 350F.
2. Ina bowl whisk together plain flour, cocoa powder, baking powder & soda, sugar and salt.
3. In another bowl whisk oil, honey and vanilla extract well until everything is combine. Add this to flour mixture and mix everything well until smooth dough forms.
~ If the dough is sticky then add 1-2 tbsp of plain flour and mix again. If you think moisture is more then refrigerate the dough for 20-30 minutes and then bake.
4. Now add chopped walnut and mix well again. Divide the dough into equal portion of 12 to 15 pieces and shape into rounds.
5. Place a inch apart these on a baking tray line with baking sheet and bake for 10-12 minutes or until the edges becomes light brown. Cool completely on wire rack and store.
~ Keep a eye on cookies after 10 minutes.
Dust the cookies with powder sugar to make it look snowball cookies.
Due to honey these cookies stays fresh @ room temperature even after 2 weeks, but during summer you may want to store this in fridge.

Have a look at the texture.

Note:
~ Press the cookie dough to flat and then bake if you wish or just leave it round and bake, while it’s baking it forms the shape.
~ You can add 1/3 cup of chocolate chip for the extra chocolate kick, add together with walnut.
~ If you don’t like chocolate then ignore the cocoa powder and make it as walnut cookies.
~ If you don't want to bake the cookies immediately then wrap the bowl with a cling, refrigerate and bake when ready.

Want to have a bite? And these cookies goes to Srav's Chocolate Fest Event.

Have a nice day and year ahead ~~

Happy New Year 2012

noreply@blogger.com (Priti) — Sun, 01 Jan 2012 01:30:00 +0000

Wishing all readers a very Happy, Prosperous &Peaceful New Year

Remember the laughter,
the joy,
the hard work,
and the tears.
And as you reflect on the past year,
also think of the new one to come.
Because most importantly,
this is a time of new beginnings
and the celebration of life.
Wish You a Happy New Year!

Rendezvous 2011

noreply@blogger.com (Priti) — Thu, 29 Dec 2011 03:25:00 +0000

First thing first, a very warm Birthday wishes to dear Mr & Mrs. Parsai. Happy Birthday sweetest Sonal....Tum Jeeyo Hazaron Saal, Yeh Meri Hai Aarzoo ~~

One more year coming to end and overall it has been a fabulous year, towards the end of year things started to fall in place @ work front, new challenges which is actually exciting and I am all gear up for the coming year. But here we are talking about 2011, few changes happened & I came out of my comfort zone. And for blogging it has be a great year. In my 3 and half years of blogging this 2011 is the year I blogged the most with less breaks and posted around 100+ recipes way ahead of my normal posts per year. Like every year this year also I planned to do a roundup posts, but for a change discussed the same with Prathibha, Lubna and Deepa and come up with idea of posting a recipe of each month.

Joyful January

After a long break in 2010, I started blogging for Jan with a bang, I posted few of my favourite recipes like Kofta Makhani, Beetroot Dal but then the highlight has to be Litti a traditional recipe and must during winters, served with lot of ghee and chokha it’s a wonderful meal, have it once you will become fan.

Fabulous February

Almond Chocolate Puff pastry is a simple recipe which looks and taste delicious. It’s a easy recipe, can be prepared in a jiffy, try this n impress your family and friends.

Marvellous March

Savoury Barley Cookies is eggless, made wheat flour & barley flour and no sugar, can it get better than this? A perfect tea time partner.

Awesome April

During Cricket Worldcup we had fun @ facebook and a bunch of gals decided to post some snacks to munch during finals, I made Palak Dhokla along with Beets n Carrot Juice for guilt free munchies and yahh we won the world cup, what a joy!

Mighty May

Next up is Vegetable Momos a famous Indo-Chinese recipe and it’s difficult to say no to this. Another my favourite recipe of this month is Aam ka Achar.

Juicy June

This year Jun I celebrated blog 3rd anniversary with this butter/ghee free, sugar free and delicious sweet Anjeer Khajoor Roll aka Dry Figs, dates and nuts roll. It’s yum and yet so healthy, a must try.

I can’t help but also mention Vanilla Cake with Cream Frosting which I made for my friend’s anniversary, a simple n beautiful cake.

Just July

This year I posted 4 soup recipes, quite a achievement for me and in all I love Spring Onion & Peas Soup, a wonderful combo results in delicious soup, my trial well paid off. The cute little biscuit on side is Italian Pepper Biscuits, it goes so well with any soup, tea/coffee and if you like savoury biscuit then you have to try this as it’s so simple and delightful.

Adorable August

Though I like few recipes from Aug but Apple Compote Financiers is special, it’s pretty, delicious, something different and trust me it’s so easy to make.

Sweet September

When I posted Murukku Sandwich little I knew that it will become so famous, I received so many query and feedback. It’s a fabulous party finger food.

Overdose October

True to the name Oct month was overdose with all my favourite post and few very near to my heart. For the festive season, Diwali, Karwa Chuath, Navratri along with the colourful fruit trifle, traditional and very famous Tirunelveli wheat halwa the one recipe that I took proud was Badam Katli, so easy yet so rich.

Nostalgic November

Yet again as the name November was nostalgic for me as I was back from my India trip and with the hangover didn’t blog much but manage to post our personal favourite chat recipe ~ Radga Patties. It’s difficult to say no to this…just yum!

Delightful December

A delightful month for me for sure, along with my birthday and our anniversary December month also has lot of family members birthday too plus I always love the festive mood, to continue the mood presenting Paneer Butter Masala.

This was year 2011 and wish to be back with more interesting and colourful recipes in 2012.

Have a nice day ~~

Merry Christmas

noreply@blogger.com (Priti) — Sun, 25 Dec 2011 01:00:00 +0000

Wishing all reader Merry Christmas

And to my sister Happy Birthday

Eggless Tutti Frutti Cookies | Icebox Cookies Recipe

noreply@blogger.com (Priti) — Thu, 22 Dec 2011 10:36:00 +0000

I baked these tutti fruitti cookies for friends as I said in my previous post along with the Orange Marble Cake. Either I won’t bake atall and if I start then I will do couple of things in one shot. And being Christmas festive season baking extra doesn’t hurts what you say? I like Christmas very much, the mood is so festive not to mention most of the people at work on leave and I can relax a bit .

Coming back to these cookie it was very soft and delicious, I added little fresh orange zest and that gives wonderful fragrance. These cookies are eggless, with few ingredients, it’s so easy to bake and looks so pretty that it’s a must try. If you want to gift your friends and family then these cookies fits the bill perfectly. As you can see in above picture cookies get these beautiful tasty layers. I followed the Icebox Cookies recipe from joyofbaking and changed the red cherries with tutti frutti and halved the recipe to suit my need.

Ingredients: [Makes around two dozen cookie]

Plain Flour - 1 cup

Tutti Frutti/candied red cherries – 1/3 cup

Butter – 1/2 cup [at room temperature]

White Granulated Sugar – 1/2 cup

Vanilla Extract/Essence – 1/2 tsp

Baking Powder – 1/4 tsp

Salt – a pinch

Fresh Orange Zest – 1/2 tsp [optional]

Method:

1. In a bowl beat sugar and butter until light and fluffy around 2-3 minutes. Add vanilla extract and mix well.

2. Sift flour, salt, baking powder together and mix to butter mixture and mix until it forms dough.

3. Add cherries or tutti fruitti , orange zest and mix again well to combine everything well.

~ If the dough is dry then you can add 1-2 tbsp of milk or if it’s sticky then add little flour and mix again.

4. Divide the dough in to 2 portions and form a log, wrap in parchment or wax paper, seal the edges well and refrigerator at least for 3 hours and upto 3 days. You can also freeze it for 45 minutes in case you are in hurry.

5. Preheat oven at 375F/190C, meanwhile take out the log, unwrap wax paper and using a sharp knief and cut the logs into 1/4 inch (5 mm) thick slices or roll the dough in to and cut in any desire shape. Line baking tray with parchment sheet and place cookies 1-2 inch part from each other. Bake for 10-12 minutes or until the edges starts to get light brown (keep a eye after 10 minutes). Remove from oven and cool completely on wire rack.

~ As I was in time crunch I didn’t refrigerated dough so couldn’t get the neat shape.

Store the cookies in air tight box and use up to 6 days, relish the cookies with tea or coffee or as it is.

These cookies goes to Simply Food Christmas Red & Green Event and also to Sangeetha’s Bake Fest.

Have a nice day ~~

Eggless Orange Marble Cake

noreply@blogger.com (Priti) — Tue, 20 Dec 2011 04:04:00 +0000

This orange marble tea cake I baked for friends and also for my in-laws. I adapted this easy recipe from Prathibha’s Orange Cake and made it orange marble cake as Prathibha mention in her post it’s a very easy recipe, a must try for beginners with simple basic ingredients. Chocolate & fresh orange gives the cake unique taste and refreshing flavour making it perfect for this Christmas season baking, today is my sister-in-law birthday so it’s perfect for me to post this cake recipe, Happy Birthday Gudiya.

Ingredients:

Plain Flour – 1 1/4 cups

Baking Powder – 1 tsp

Baking Soda – 1/2 tsp

Condensed Milk – 1/2 cup/can

Butter – 1/2 cup [at room temperature]

Fresh Orange Juice – 1/2 cup

Powdered Sugar – 3 tbsp [ to taste]

Vanilla Essence – 1 tsp

Apple Cider Vinegar – 1 tsp [optional]

Orange Zest – 1/2 tsp

Cocoa Powder – 2 tsp

Method:

1. Sift flour, baking powder and soda and keep aside.

2. In a bowl add butter, condensed milk, orange juice, sugar, vanilla essence and apple cider vinegar and mix everything well.

3. Now fold in flour in 2-3 batches and after each addition mix gently so there is no lumps formed.

4. Divide 1/2 of cake batter in another bowl, add cocoa powder and mix well. In the remaining cake batter add orange zest and mix well too.

5. Preheat oven to 180g C and grease a 8 inch round or square pan, whatever you like.

6. In the prepared pan add 1tbsp of orange batter followed by 1tbsp of cocoa batter, continue doing it until you run out of both batters.

You can use a toothpick or knife and make swirls on the cake, I didn’t do that.

7. Bake for 30-35 minutes or until the crust is golden brown in color or if the tooth pick comes out clean when inserted in centre of cake. If required bake for 5 more minutes.

8. Cool the pan on a wire cake, after 5 minutes invert and remove the cake from pan and let it cool completely now. Cut in desire shape.

Enjoy orange marble cake with hot or cold drinks.

And this goes to Sangeetha’s Bake Fest.

Have a nice day ~~

Paneer Butter Masala | Restaurant Style Recipe

noreply@blogger.com (Priti) — Mon, 12 Dec 2011 16:39:00 +0000

Most of us like panner and paneer butter masala recipe is no exception. Piping hot naan and paneer butter masala is such popular dishes that most people order in restaurant and re-creating the same magic is home is one such bliss. I don’t have to worry if the gravy will be too sweet for me or if the panner is hard! There was a time I would order paneer dish always and now I don’t order or I cook much since DH doesn't like! But once in a while I make paneer and whenever I does I make sure that I am doing something good.

I made this paneer butter masala for our anniversary lunch and it came out so perfect, my I’m-not-paneer-fan DH also went for 2nd helping. This recipe is easy and simple but the end result is creamy, delicious paneer butter masala which makes a simple meal into feast.

Ingredients:

Panner/Cottage Cheese Cubes – 2 cups

Onion – 1 large

Tomato – 1 small

Tomato Paste – 1 tbsp

Ginger-garlic Paste – 1 tbsp

Red Chilli Powder – 1 tsp

Coriander Seeds Powder – 1 tsp

Garam Masala – 1 tsp

Kasuri Methi – 1 tbsp

Tomato Ketchup/Sauce – 1 tbsp [optional]

Cashew nuts – 10-12

White Sesame – 1 tbsp

Orange Food Colour – a drop [optional]

Salt – to taste

Butter – 3 tbsp (you can use oil too)

Water – 1.5 cups + as needed

Method:

1. Peel, wash and chop onion, tomato. Grind onion along with ginger-garlic if not using ginger-garlic paste with less or no water, then puree tomato keep aside.

2. Soak sesame and cashews in little water for 10 minutes and grind into smooth paste use little water, keep aside.

2. In a pan or wok heat 1 tbsp of butter and sauté paneer until golden brown in all sides or 2 sides, remove from flame and keep aside. This is optional step, if you don’t like then don’t sauté paneer.

~ Soak the fried paneer in little hot water so it doesn’t becomes chewy.

3. In a same pan add remaining butter or oil and add onion paste, ginger-garlic paste and sauté until raw smell goes off. Now add red chilli and coriander seeds powder mix well and fry until oil/butter starts to separate.

4. Add tomato puree, paste, sauce (if using) mix everything together and cook for 2 minutes in medium flame. Add 1.5 cups of water and bring it to boil.

5. Add salt and crushed kasuri methi, cashew-sesame paste, food colour (if using) and mix everything well and let it come to a boil again. Now add paneer, garam masala and let it simmer for 5 minutes or until the consistency you like. Adjust salt if required, off flame and let the dish stand for 10 minutes before serving.

Our paneer butter masala is ready, have it with naan, paratha, roti or any pulao.

Note:

~ Instead of cashew-sesame paste you can use 3/4 cup fresh cream, I personally don’t like to add cream much. Cashew-sesame paste makes the dish very creamy.

~ I didn’t added tomato sauce, you can if you wish.

~ Food colour is optional, I just added a drop.

~ If you add extra water by mistake don’t panic, in 2 tbsp of water add 1tbsp of corn flour form a smooth paste, add to the gravy and simmer for 2 minutes.

Have a nice day ~~

Beetroot Masala Recipe

noreply@blogger.com (Priti) — Wed, 07 Dec 2011 14:32:00 +0000

Beetroot is one of my favourite vegetable and I must have said this umpteen times by now, if you don’t believe then you have to see the beets recipe I posted, Beetroot Juice, Beets Soup, Beets Cutlet, Beetroot Stir Fry, Beetroot Parata, Beetroot Rice, Beetroot Dal, so now what you think?

And the most I like is beets fry and beetroot dal for the simple reason that it’s most easy beetroot recipe to prepare. But DH doesn't like beetroot fry much, so I try to come up with different recipes as you see above and these is one among those. If you don’t like beets then with this beetroot masala recipe you might start your interest in this colourful vegetable, straight to recipe now …

Ingredients:

Beetroot – 1 medium /300gms [finely chopped 2.5 cups]
Oil – 1 tbsp
Cumin Seeds – 1/2 tsp
Mustard Seeds – 1/2 tsp
Urad Dal – 1 tsp [optional]
Onion – 1 medium
Tomato – 1 medium
Green Chillies - 2
Mined Ginger-Garlic – 1 tsp
Curry Leaves – 1 sprig
Red Chilli Powder – 1 tsp
Coriander Seeds Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Amchur/Dry Mango Powder – 1/2 tsp [optional]
Salt – to taste

Method:

1. Wash peel and grate or finely chop beetroot, I normally use my chopper and also chop green chillies along with beets. Finely chop onion and tomato keep aside

2. In a pan or wok heat oil, add cumin and mustard seeds and allow to splutter. Add urad dal, minced ginger-garlic, curry leaves and let the dal and ginger-garlic turn light brown.

3. Now add onion, green chillies and sauté until onion becomes light pink. Add chopped/grated beets and sauté for 4-5 minutes in medium heat.

4. Add all spice/masala powder and mix well, cook for 2 minutes, add tomato, salt cover pan and cook until tomato mashes well and beets gets cooked.

Our beetroot masala/curry is ready. Serve with plain steamed rice or with sambar/dal/rasam.

We had with plain dal and bitter gourd fry for a perfect Saturday lunch.

Have a nice day ~~

Babycorn Pulao | Pilaf

noreply@blogger.com (Priti) — Thu, 01 Dec 2011 02:15:00 +0000

Babycorn manchurian is one of my favorite babycorn recipe and most of the time I end up doing the same, but once in a while I try to do different things and this babycorn pulao or pulav is one of such attempt for a Saturday lunch. I like to do one pot meal and I did the same for this pilaf too. The flavours are mild & perfect for kids, makes this as lunch box and they will be happy or to make this a grant meal pair it up with some rich spicy gravy and you are done. A very simple and delicious babycorn pulao recipe for you. I made cucumber raita and yum pan fry along, I know yam fry with pulao, you must be thinking but spicy yam fry with mild pulao and raita was a wonderful combo.

Ingredients: [ Serves 3-4]

Basmatic Rice - 1.5 Cups
Baby Corn - 10 pieces
Peas - 1/4 Cup [optional]
Onion - 1 medium
Green Chillies - 3
Ginger - 1/2 tsp minced
Bay Leaf - 1
Cardamom - 1
Cinnamon - 1" pieces
Cloves - 2
Shah Jeera - 1/2 tsp [or cumin seeds]
Crushed Pepper - 1/4 tsp
Salt - to taste
Oil/ghee - 1 tbsp
Water - 2 1/2 - 3 Cups

Method:

1. Wash and soak rice for 15-30 minutes or until ready to use.
2. Wash and halve baby corn or cut into bite size pieces, I like to halve so I did the same here. Slice onion and chilli.
3. In pressure cooker heat oil/ghee add whole garam masala & sauté for 30 seconds, add shahi jeera or cumin seeds and allow to splutter. Add minced ginger and sauté until light brown. Add onion and chillies and sauté until onion become pink.
4. Add baby corn and sauté for 2-3 minutes, followed by peas and sauté for a minute too. Now add rice, salt, pepper and mix well. Sauté for a minute then add water, adjust salt if required close cooker lid and pressure cook for 2 whistles.

Simple right? Our pulao is ready to have it hot/warm with any raita of your choice.

Note:
~ You can add minced ginger 1/2 tsp if you wish.
~ Water needs to be added in 1:2 ratio ie for 1.5 cups of rice 3 cups of water, normally I add 2 3/4 cup water
~ You can do the frying part in open pan and cook it later in rice cooker.

Have a nice day ~~

Radga Patties | Chaat Recipes

noreply@blogger.com (Priti) — Mon, 28 Nov 2011 02:30:00 +0000

Radga Patties is one of the popular street food or chaat item in North India and it’s one of the chaat items that I make the most and never really got the chance to post the recipe for the simple reason that it’s get’s over so fast before any clicking can be done! So this time I made this for a friend and decided to post the recipe. Slowly radga pattices has been one of our favourite chaat cause it’s works perfect as a chaat/snack and also as a meal, I mostly do this for dinner. List of ingredients looks long but it's actually quite easy to prepare and if we have the chutney ready then it's quick too.

Bursting with so many flavours and spices, radga pattice is a treat. I have made this couple of times for guests and they started to love these too. Ragda here is almost same as sundal that we get in Cheenai from street hawkers, it was fun to eat hot piping sundal on raining days! I do the same some times too just make the ragda/sundal and relish it. And ya ofcourse I did disappear for some time now but that’s was not a planned break, let's checkout the recipe now.

Ingredients:

For Ragda: [Serves 3-4 people]
White Dry Peas/ White Vatana – 1 1/2 cups
Water – 4 cups or as required
Salt – To taste
Oil – 2 tbsp
Asafoetida/Hing – 1/4 tsp
Cumin Seeds – 1/2 tsp
Mustard Seeds – 1/2 tsp
White Sesame Seeds – 1 tsp
Crushed Peanuts – 2 tbsp [optional]
Curry Leaves – 1 sprig
Fresh minced ginger-garlic – 1 tbsp
Onion – 2 medium
Green Chillies – 2
Tomato – 1 large
Red Chili Powder – 1 tsp
Coriander Seeds Powder – 1 tsp
Turmeric Powder – 1/2 tsp
Amchur/Dry Mango Powder – 1 tsp Or Lemon Juice – 1 tbsp
Cumin Powder – 1/2 tsp
Garam Masala Powder – 1/2 tsp
Cilantro – to garnish

For Patties (Aloo Tikki)
Please refer the recipe here

For Serving:
Green Chutney – To taste
Sweet Chutney – To taste
Chopped Onion
Chopped Cilantro
Sev

Method:
1. Wash and soak vatana/dry peas over night.

2. Drain, rinse and pressure cook vatana with water and salt for 2 whistles.

3. Meanwhile finely chop onion, green chillies, tomato and cilantro, keep aside.

4. In a pan or wok heat oil add Asafoetida/Hing, cumin, mustard seeds and allow to splutter. Followed by peanuts (if using), curry leaves and sesame seeds, allow it to pop. (keep a lid handy, after adding sesame seeds over the pan or it will pop all over) Add ginger-garlic and sauté until light brown.

5. Now add onion, green chillies and fry until onion becomes translucent, Add all powder spices except amchur powder and give a good stir.

6. Add tomato and cook until tomato mashes well or oil starts to leave side of pan. Now add boiled vatana/peas and mix everything well.

7. Add more water if required and adjust salt, add amchur powder or lemon juice, bring it to good boil and simmer in slow for 5 minutes. Garnish with cilantro.

Our ragda is ready.

To Assemble/Serve
1. In a bowl or flat plate keep 2 pattices/tikki and pour radge over.
2. Add green and sweet chutney, sprinkle onion, sev and cilantro.
Have it warm and enjoy.

Have a nice day ~~

Bada | Vada | Vadai Recipe

noreply@blogger.com (Priti) — Mon, 14 Nov 2011 11:00:00 +0000

Urad dal vada or Vadai is one of those recipe which made across India and in little different style, my mom makes this in a different way and in-law does in another, we call it Bada or vada. As I said in my Dahi Bhalla post, every Diwali Dahi Bhalle is must in our place, same like that every Diwali bada is must at in-law’s place. This year was my 1st Diwali with in-laws and it was fun. These bada was made by SIL on the 2nd day of Diwali which is celebrated with much fun n fare than the Lakshmi Pooja, I want to go back and have the fun again! What you see in pics is bada made of 1kg urad dal am giving here recipe for 1 cup dal.

Ingredients:

Urad Dal – 1 Cup [Whole white or black variety]

Onion – 1 Large

Cumin Seeds – 1/4 tsp

Green Chillies – 2

Cilantro Chopped – 2 tbsp

Curry Leaves – few [optional]

Salt – to taste

Oil – To deep fry

Water – to grind urad dal

Method:

1. Wash and soak urad dal for 4 hours. (if making in large quantity then soak for over night, any urad dal variety can be used whole white ones or the split black ones, if using with skin urad dal then after soaking wash it 4-5 times to remove skin properly]

2. Rinse again soak dal and grind with little water into smooth paste.

3. Finely chop onion, chillies, cilantro, curry leaves and add into urad dal batter along with salt and mix well, meanwhile in a wok heat oil for deep frying.

4. Wet hand or fingers in a bowl of water and take small amount of batter, make them like patties or tikki and drop carefully in oil.

5. Deep fry both the sides until golden brown. In a batch fry 5-7 vadas and repeat the same for rest of the batter.

Serve hot with any chutney of your choice.

Have a nice day ~~

Wagh Bakri Tea Review

noreply@blogger.com (Priti) — Thu, 10 Nov 2011 01:37:00 +0000

Yes, it’s a review! A plan that was overdue for years now. I wanted to write reviews for so long but it didn’t materialize until few friends forced me to do it. I am starting with Wagh Bakri Strong CTC Leaf Tea review, I am tea person and like to have tea more than coffee. Only recently we started using Wagh Bakri tea and totally loved it, love for wagh bakri started from having plenty of tea @ Mumbai Domestic Airport.

Product: Wagh Bakri Strong CTC Leaf Tea

Price: SGD 6.90 for 500 gms

Product Claim: A legendary brand with extraordinary brand loyalty built and preserved painstakingly for more than 5 years. It’s the best selling brand in Western India. Customers are known to carry along supplies on long and overseas journeys!
A blend of select Assam teas, WaghBakri is high on strength and instantly refreshes a person. Consistency of quality through the years is another feather in our cap. It is available in Leaf, Dust and Fanning varieties.

About Wagh Bakri: Waghbakri tea house is a premium tea house in inception since the year eighteen ninety two. The tea baron, Sir Narandas Desai started the company in Ahemadabad being experienced in the art of blending and tea growing which he learned while owning a tea estate in South Africa. Sir Narandas Desai was praised by Mahatma Gandhi for his commendable work. The generations that followed gave boost to his pioneering efforts and developed the business to its present status of being one of the largest tea houses in India.
During childhood days Wagh Bakri ads used to be famous. This is the first tea brand that we liked very much and so quickly. The quality is consistent, the blend is just right for the aroma, for the taste and strength well balanced.

Aroma of this tea is very good, rich & refreshing and it’s taste like tea we get in hotel, restaurants which is always different from homemade tea. The tea base is a granular CTC black tea.

This is pure Assam tea/chai in blend and bring a wonderful colour to the tea too, brew the tea with milk and it will be same colour as shown on Wagh Bakri website. Just a little tea leaves and it does the trick, I have reduced the amount of tea leaves I used while brewing by 1tsp and the tea comes more strong and better than all the tea brands I have been using so far, isn’t that wonderful? Now my tea pack will run for long.

A side note is if you making black tea/laal chai don’t boil it for long as just a minute or 2 and it becomes very strong and might give little bitter taste but if you add milk then it’s perfectly fine.

Overall I would rate it 3.5/5

Note: This is not a paid review and all views expressed here are my personal thoughts.

Eid Ul Adha Mubarak with Aloo Tikki | Potato Patties Recipe | Chaat Recipes

noreply@blogger.com (Priti) — Mon, 07 Nov 2011 05:02:00 +0000

Wishing Eid Mubarak to everyone celebrating.

Now a days there is no festive for any particular Religion, most of us celebrate everything or at least enjoy the holiday coming along with festive. I wanted to do a sweet post for today but then it didn’t happen, never the less I am here with Aloo Tikki, one of the easy chaat recipe. The good thing about these tikkies is; it can be a dish by itself or compliments any other chaat items so well, if you ever notice any road side chaat wala hot smoking tawa, there will be always aloo tikki align so beautiful in the corner. Aloo tikki or patties makes a good party appetizer, a quick snack or breakfast and perfect for kids snack/lunch box.

Ingredients: [Makes 6 medium size patties]

Potato – 3 medium size

Red Chilli Powder – 1 tsp

Cumin Powder – 1/2 tsp

Turmeric Powder – 1/4 tsp

Corn Flour – 2 tbsp

Cilantro Chopped – 2 tbsp

Mint Chopped – 1 tbsp [optional]

Salt – to taste

Oil – For pan fry

To Serve

Green Chutney

Sweet Chutney

Method:

1. Wash and pressure cook potato for 3 whistles or boil in water until cooked.

2. Once pressure released from cooker, remove potatoes, rinse in tap water and remove skin.

3. Mash potato (avoid any lumps). Add all the ingredients except oil and mix well to form a smooth dough. Add more corn flour if needed.

4. Divide the dough in equal portion and make medium size tikki/patties.

5. Heat a tawa or pan and drizzle little oil around 1 tsp, place patties and cook until golden brown in medium flame. Flip to other side, drizzle some more oil and cook until golden brown.

Serve hot with Green or Sweet chutney or with tomato sauce/ketchup. Enjoy these with hot tea or coffee or as breakfast.

Have a nice day ~~

Keema Matar | Matar Keema | Minced Mutton with Peas & Spices | Bakrid Recipes

noreply@blogger.com (Priti) — Thu, 03 Nov 2011 02:15:00 +0000

Keema Matar or Qeema Matar is traditional Indian Meat dish which is nothing but minced mutton curry with peas. If keema matar is made properly then the people who don’t like mutton would also eat it. Popular during Eid and Bakrid, this recipe calls for the main ingredients call Patience's but then it’s paid off in the form of delicious keema matar or matar keema whatever we may like to call it. Not only as side dish but keema matar can be used as filling for naan, paratha, samosa or even serve with pav. DH made this for a get together with my help of only chopping onion, tomato and it was highlight of the menu. The only other effective recipe was Chicken Masala again made by DH and Dahi Bhalla done by me. DH tried to find the recipe online but he was not happy with anything, in the end he did it his way which was super delicious, list of ingredients looks long but it’s a simple recipe.

Ingredients: [Serves 5-6]

Minced/Grounded Mutton – 1/2 kg
Peas – 1.5 cup
Onion – 2 large
Tomato – 2 medium
Ginger-Garlic Paste – 1 tbsp
Bay Leaf –1
Cinnamon – 1” piece
Cloves – 2
Red Chilli Powder – 1 tbsp
Turmeric Powder – 1/2 tsp
Coriander Seeds Powder – 1 tbsp
Garam Masala – 1 tsp
Salt – To taste
Chopped Cilantro – 3 tbsp
Oil/Ghee – 4 tbsp
Red Food Colour – a pinch [if required]
Water – 1 Cup

Method:

1. Wash minced mutton few times and keep aside. Finely chop onion, tomato and cilantro.
2. In a pressure cooker heat oil/ghee add bay leaf, cinnamon, cloves and sauté for 30 seconds. Add onion, ginger-garlic paste and sauté until onion becomes transparent.
3. Add turmeric, red chilli, garam masala and coriander seeds powders, mix everything well and sauté for 2-3 minutes.
4. Add mutton and stir well and sauté for 5-7 minutes on slow to medium flame or until oil starts to ooze out. Add peas sauté for another minute.
5. Mix colour with 1 tbsp of water and add to mutton along with salt and cilantro, add 1 cup water give a stir, close the cooker and pressure cook for 1 whistles and then simmer for 10 minutes in slow flame. Let the cooker cool down and then mix well, if there is any water left then put the cooker back to flame on slow heat and simmer until water dries without closing the cooker this time.
Our Keema Matar is ready, have it naan, parata, pulao or anything of your choice.

Variations:
~ Use ghee for rich and flavour keema matar.
~ Thaw peas if using frozen.
~ Use mined chicken and do the same if you like.
~ Discard all whole garam masala before serving.

Have a nice day ~~

7 Links Game

noreply@blogger.com (Priti) — Mon, 31 Oct 2011 02:19:00 +0000

Hope everyone had a great Diwali celebration, it’s time to take break & relax now and I am just going to do the same. It’s been long I am tagged by Prathibha and Prema for this 7 link games and it’s time for me to look through the blogging journey. Thank You guys for tagging me, here I go

My Most Beautiful Post: Apple Compote Financiers. I think you all will agree with me on this one, don’t you? The name is complicated but the recipe is very simple and the end result you see for yourself. I have received lot of compliment for this post and few people did try this too.

My Most Popular Post: Prawn Masala. This recipe was 1st non-vegetarian recipe on my blog which was done by Sis and BIL, so far this is one post that tops high number of hits for each month and top in search too. This is one recipe where I got maximum feedback from readers, few have commented in blog and lot of people mail me with full appreciation for this recipe. Some times simple things makes big difference and this masala prawn is true example of that.

The Post I Am Most Proud Of: Eggless Chocolate Chip Cookie, These cookies I baked for my nephew, after eating these cookies my BIL, Sis and nephew declared I am good baker it’s so difficult to get compliment from them. Them n my colleague both said these cookies taste just like shops one’s, what else to make me happy. Few of my friends tried it and loved too.

Most Useful Post: Chawal Ki Roti. This is one of the best use to use leftover rice and prepare a tasty dish. Most of the time I do this, lot of readers and friends has tried this and loved it.

Surprise Success Post: Aloo Gobi Ki Sabji. One of my another popular post, it’s easy, delicious and very authentic recipe. And this is one recipe for which I get lot of compliment every time I make this. Again received good feedback for this recipe too.

Another post surprise successful post is Murkku Sandwich. I never expected to get the huge response I received from this post, lot of query and lot of people tried it.

Most controversial post: None so far

Post Which Deserves Attention, But Did Not Get As Much: I have lot of posts which needs attention If I have to point now I would say Marmer Cake, It’s a very simple recipe with a tasty result, it looks so pretty still didn’t get much needed attention !

I would like to tag Lubna, Ramya, Indrani, Ramya Bala, Sapthna, Faith & Priya.

Have a nice day ~~

Diwali Wishes

noreply@blogger.com (Priti) — Wed, 26 Oct 2011 02:01:00 +0000

Wishing all readers Happy & Prosperous Diwali. May this year be bring fun, joy and happiness in all your life's.

May This Diwali be as bright as ever.
May this Diwali bring joy, health and wealth to you.
May the festival of lights brighten up you and your near and dear ones lives.
May this Diwali bring in u the most brightest and choicest happiness and love you have ever Wished for.
May this Diwali bring you the utmost in peace and prosperity.
May lights triumph over darkness.
May peace transcend the earth.
May the spirit of light illuminate the world.
May the light that we celebrate at Diwali show us the way and lead us together on the path of peace and social harmony
"WISH U A VERY HAPPY DIWALI"

Broccoli Raita Recipe

noreply@blogger.com (Priti) — Mon, 24 Oct 2011 02:14:00 +0000

What’s your favourite raita recipe or say which one you make the most? I often make onion and/or cucumber raita followed by boondi raita cause these are most simple to make and takes less time. But then once in a while I do little experiment here and there and this broccoli raita is one such recipe. I get bored of making same broccoli soup, broccoli stir fry, broccoli thoran etc so I try new recipes and this broccoli raita fitted my bill for a Saturday lunch.

Ingredients:

Broccoli – 1/2 cup chopped/grated
Yoghurt/Curd – 1 Cup
Green Chillies – 2
Minced Ginger – 1/2 tsp
Cumin Seeds – 1/2 tsp
Curry leaves – 3-4
Salt – to taste
Oil – 1 tsp
Chopped Carrot – 1 tsp [optional]

Method:

1. Wash and grate or chop broccoli. You can use chopped, food processor what ever that fancy you. [In the picture it’s not half cup of broccoli ]

2.Finely chop green chillies and mince ginger well. Beat curd and keep side.

3. In a wok or pan heat oil add cumin seeds and allow it to splutter. Add ginger, chillies curry leaves and sauté until ginger becomes light brown.

4. Add broccoli, salt and sauté for 3-4 minutes in medium flame or until broccoli gets cooked but still crunchy.

5. Add cooked broccoli to curd and mix well. Adjust salt if required. Serve as it as or chilled.

Garnish with chopped carrot if you wish, I do that to add colour and crunchiness to the raita.

We had it with pulao, you can try this with any parata, pulav, variety rice.

If you are looking for something different either for raitha or for broccoli then this is for you, how about giving a miss to the usual raita this Diwali and try this broccoli raita for a change? Does this sounds interesting to you?

Variations ~

~ Ginger adds nice flavour to the raita so try not to skip.

~ Chopped fresh cilantro is fine too.

Have a nice day ~~