Varad

Chettinad Egg Curry

2012-02-16T21:14:00.000-08:00

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. It is one of the most spiciest and aromatic cuisines in India. The dishes are made of ground spices and are hot and pungent but delicious. There were some friends coming over for dinner in US, and had demanded some dish with a kick... sup decided to make this chettinad egg curry which was an instant hit !!

Ingredients :

Boiled eggs : 4
Onions : 2 no
Tomatoes : 2 no
Ginger garlic paste : 2 tsp
Dry coconut (fresh coconut can also be used): 11/2 tbsp
Coriander seeds : 2 tsp
Cumin seeds : 2tsp
Poppy seeds (khus khus) : 2 tsp
Whole Elaichi : 2-3
Cloves : 2-3
Cinnamon stick : 1 inch
Bay leaf : 1 no
Dry red chillies : 5-6 (as per
required hotness)
Curry leaves : 1 sprig
Turmeric powder : 1/4 tsp
Red chilly powder : 1 tsp (optional)
Garam masala : 1/2 tsp (optional)
Coriander leaves for garnishing
Oil : 2-3 tbsp
Salt to taste

Method :

Roast coriander seeds, cumin seeds, poppy seeds, elaichi, cloves, cinnamon stick, bay leaf, dry red chillies and dry coconut together in a kadhai.
Once it gets a brown tinge, cool it and blend it to a smooth paste. Keep aside.
Now heat oil in the same kadhai. Oil once hot, add chopped onions, chopped tomatoes and curry leaves. Cook till it gets tender and mushy.
Add ginger garlic paste and stir for a minute.
Now add the dry spices paste to it and mix really well. Add salt to taste. Add red chilly powder and garam masala if desired.
Add around 1 cup water, cover and let it cook for 5-7 min
Now peel and cut the boiled eggs into halves and put into the gravy.
Garnish with coriander leaves and serve hot with chapati, naan or rice!

Appe

2011-12-19T08:49:00.000-08:00

Appe is a very popular breakfast dish in Southern India and a few parts of Maharashtra. It is known by different names as the region changes! To list a few, Appe in Maharashtra, Ponganalu in Andhra Pradesh, Paniyaram in Tamil Nadu and Paddu in Karnataka.. It can be made sweet or savory of which I prefer savory, which tastes just too good..It is made in a special pan with holes called 'Appe Patra', which can be seen in pictures below!!!

Ingredients :

Idli batter : 1- 2 cups
(fermented batter of 1
cup urad dal, 2 cups
idli rawa/rice )
Finely chopped onion :
1 small
Finely chopped
green chillies : 2-3
Grated ginger : 1/2 tsp
Finely chopped coriander leaves : few sprigs
Salt to taste
Oil : 1-2 tbsp

Method :

Take idli batter in a bowl. Add chopped onions, green chilies, coriander leaves and grated ginger.
Add salt and mix really well.
You may add some water to make it a batter of pouring consistency.
Heat the Appe pan and add a few drops of oil in each mould.
Pour in a spoonful of batter in each mould and allow it to cook.
Flip and allow to cook on the other side. Tastes great when golden brown on both the sides.
Serve hot with coconut chutney, chutney poodi or any chutney of your choice!

VARIATION : To make sweet version add Jaggery or Sugar to the idli batter. Add a pinch of cardamom powder and a spoon of grated coconut. Make appe in the mould and serve hot!

Grape Raita

2011-11-01T01:13:00.000-07:00

I came across this recipe in some magazine. GRAPE RAITA sounded innovative (rather odd), so thought of trying it. It goes well on the side with Pulao, Biryani or any type of rice..try it!

Ingredients :

Grapes (Red/green/black) : 1 cup
(I used 1/2 red, 1/2 green)
Yogurt : 1-1/2 cup
Cumin powder : 1/2 tsp
Curry leaves : 1-2 sprigs
Green chilies : 1 (optional)
Oil for tempering
Asafoetida (hing powder) : a pinch
Sugar : a pinch
Salt to taste

Method :

Take yogurt in a bowl. Add a tablespoon water, salt and sugar and whisk it once. Keep aside.
Cut grapes into halves and add to the yogurt and mix well.
Sprinkle cumin powder and mix.
For tempering, heat oil. Once hot, add mustard seeds and allow them to sputter. Add asafoetida, curry leaves and green chilly and pour it into the raita.
Serve chilled!

Methi Matar Malai

2011-10-09T19:06:00.000-07:00

Methi leaves or Fenugreek leaves play an important role in Indian cuisine. These are full of flavor, nutritious and have a medicinal value too. They may be slightly bitter to taste but the use of cream in this dish makes it mild! When I make Methi Matar Malai for a regular lunch, I avoid the cream, so as to cut the excess fat! But if you make it once in a while just excuse yourself for a day and relish with loads of cream!

Ingredients :

Methi (fenugreek) leaves : a bunch
(I used frozen)
Green peas : 1/2 cup
Onion : 1/2 cup finely chopped
Ginger garlic paste : 1 tsp
Green chilies : 2-3
Kasoori Methi : a pinch
tomato ketchup : 1 tsp
Cream : 1/4 cup
Milk : 1/2 cup
Coriander powder : 1 tsp
Salt to taste

Method :

Wash and finely chop Methi leaves. If using frozen, thaw and keep aside.
Heat oil in a pan, add chopped onions and sauté till onion gets golden brown.
Add ginger garlic paste and chopped green chillies and cook for a min.
Add tomato ketchup, crushed kasoori methi, coriander powder and chopped Methi leaves and mix well. Sprinkle salt to taste and cook for 5-7 min.
Now add green peas, cream and milk and cook covered for 5-7 min.
Methi Matar Malai is ready! Serve hot with roti, chapati or naan!

French Toast

2011-10-04T13:33:00.000-07:00

French toast can be made either sweet or savory, commonest being sweet. Made with bread and eggs, known by different names, it is eaten at breakfast or brunch in many parts of the world ! I make the spicy version which gets ready in a jiffy and tastes simply awesome!

Ingredients :

French bread : 4-5 slices
(I used the regular white bread )
Eggs : 2
Finely chopped onion : 2 tsp
Finely chopped green chilies : 2 no
Finely chopped cilantro : few sprigs
Cumin powder : 1/2 tsp
Red chilly powder : 1/2 tsp (optional)
Salt to taste
Oil / butter/ ghee : 1 tbsp

Method :

Break eggs in a bowl, beat them really well.
Add salt, chopped onion, green chilies and cilantro. Add cumin powder and red chilly powder and beat very well.
Pour the mixture in a flat plate. Cut bread slices in halves.
Heat a griddle (tawa), put some oil. Now, dunk the bread slice in the egg mixture, make sure it is fully coated on both the sides and shallow fry. Repeat the same for all the slices.
Serve hot with tomato ketchup or mayonnaise!

VARIATION : To make the sweet version of French Toast, add milk and sugar to the beaten eggs. Add a pinch of cinnamon powder and shallow fry. Top up with honey or maple syrup and serve!

Kesar Firni

2011-10-03T20:59:00.000-07:00

Firni is a kind of pudding made with rice, somewhat similar to Kheer or Payasam. It is of thick consistency and is served chilled traditionally in earthen bowls. I don't really have a sweet tooth nor does my husband have, but we relish Firni as it isn't very sweet and is a light and flavorful dessert!
I added Kesar (Saffron) to it. You may add cardamom powder, rose water, nuts, raisins etc. Mango, Strawberry or Sitafal pulp can be added to make (particular) Fruit Firni..!

Ingredients :

Milk : 21/2 cups
Basmati rice : 1/4 cup
Sugar : 3/4 cup (as per desired sweetness)
Cashewnuts : 4-5
Kesar (saffron) : a pinch

Method :

Soak rice in water for around 2-3 hrs. Add few drops of milk and grind it to a course paste.
Take milk in a thick bottomed pan and boil at low heat till it reduces a bit.
Add around 1-2 tbsp rice paste and stir continuously to avoid sticking or lumping.
Cook for 7-8 min and stir occasionally. Add sugar and chopped cashewnuts and stir.
Once it thickens, turn off the heat. Sprinkle Kesar strands dipped in milk.
Chill and serve!

Baked Macaroni and Cheese

2011-09-22T12:51:00.000-07:00

I bought a pack of elbow macaroni last month. Since then I was pondering when to make Baked Macaroni. Umm...yesterday was in a mood of eating something different than the routine dinner and so finally I made it!!
This is a classic recipe loved by kids a lot...I mean that is what I heard from few Moms here! For kids, you may exclude or include the ingredients as per their likes and dislikes!

Ingredients :

Elbow Macaroni : 11/2 cup
Green bell peppers (capsicum) : 1/2 cup
Green peas : 1/4 cup
Milk : 1 cup
Cheese : Any cheese as per availability. I used cheese slice.
Mozzarella cheese : 1/2 cup
Corn flour : 1-2 tsp
Bread crumbs : 1/2 cup (optional)
Oregano : 1 pinch
Black pepper : a pinch
Chilly flakes : a pinch
Olive oil : 1 tbsp

Method :

Boil Macaroni as per packet instructions. Strain and keep aside. (If its sticks to each other, apply a few drops of oil lightly with fingertips)
Heat oil in a pan. Once hot, add crushed garlic and sauté for 2 min on high flame.
Add bell peppers and peas. Cook on high flame for 5 min. Add pepper powder, chilly flakes and oregano.
Now add Macaroni and toss well. Pour in milk and cheese. Mix well. (Mozzarella not to be added now)
Transfer the Macaroni into a baking dish or a bowl. Spread mozzarella cheese over it, and sprinkle bread crumbs all over.
Bake in a preheated oven @ 375 degree F for around 20 min.
Serve hot with a garlic bread on the side!

Lemon Rice

2011-09-20T08:34:00.000-07:00

Chitrannam or Lemon Rice is a delicious South Indian dish, commonly made for breakfast or lunch. I can eat it @ any time of the day though! This zestful rice is ready in a blink and is super tasty!

Ingredients :

Rice (cooked) : 11/2 cup
Chana dal (bengal gram dal) : 1 tsp
Groundnuts : 1 tsp
Curry leaves : 1 sprig
Red chillies (dry) : 1-2
Green chilies : 2-3 (optional)
Lemon juice : 2 tbsp
Red chilly powder : 1 tsp
Turmeric : 1/4 tsp
Asafoetida (hing powder) : 1/4 tsp
Oil : 1 tbsp
Salt to taste
Mustard seeds for tempering

Method :

Heat oil in a pan. Once hot add mustard seeds and allow them to splutter.
Add chana dal and stir for few seconds. Add groundnuts and stir till golden brown.
Now, add curry leaves, red chilies and green chilies. Add red chilly powder, turmeric and asafoetida and mix well.
Mix in the cooked rice and salt and mix really well.
Add lemon juice and mix. Adjust sourness as per desired.
Serve warm!

Cereal Chivda

2011-09-13T08:43:00.000-07:00

At times we all want to much on the crispy crunchy snacks but are afraid of putting on extra pounds or their adverse effects on health. One such snack which can be eaten without reservations is Cereal Chivda! It is made from the goodness of grain cereals using minimal amount of oil. So enjoy guilt free snacking!!
I tasted this Chivda at a friends place in Chicago.Thanks to their nanny who had made it that day..

Ingredients :

Corn flakes : 1 cup
Rice krispies : 1 cup
Honey nut cheerios : 1 cup
Groundnuts : 1tbsp
Curry leaves : 2 sprigs
Red chilly powder : 1 tsp
Asafoetida (hing powder) : 1/2 tsp
Turmeric : 1/4 tsp
Oil : 2-3 tsp
Salt to taste

Method :

Heat oil in a pan. Once hot add mustard seeds and cumin seeds and allow them to crackle.
Add groundnuts and roast till golden brown. Add curry leaves.
Now add asafoetida, red chilly powder and turmeric.
Mix in all the cereals add salt and turn off the heat. (All are puffed grains so they no more require
heat)
Serve after it cools down!

VARIATION : Any cereals of your choice can be used. Raisins and cashewnuts can also be added. If not using Honey nut cheerios, add a tsp of sugar to the chivda. If desired you can even add green chilies or dry red chilies to the tempering....whatever you do its gonna taste good!

Beetroot Pudina Paratha

2011-09-12T12:04:00.000-07:00

Beetroot is I guess one and the only vegetable with high pigment content. So high, that it leaves numerous stains after is cut. More the color, higher is the antioxident content. I don't find it very pleasing to taste, (most of us don't) but we cannot even avoid its health benefits..it is excellent for removing toxins from our body, is heart friendly, keeps the digestive tract healthy and provides a large range of nutrients apart from iron and fibre.
I make these parathas just to make sure its included somewhere in the diet. With the hint of pudina these taste really good!

Ingredients :

Wheat flour : 11/2 cup
Beetroot : 1 no
Pudina (mint leaves) : few sprigs
Sesame seeds (til) : 1 tsp
Green chilies : 2-3
Coriander powder : 1 tsp
Red chilly powder : 1 tsp
Salt to taste
Oil : 1-2 tbsp

Method :

Take wheat flour in a bowl or may be in a plate. Grate the beetroot and add to the wheat flour
Add finely chopped pudina, very finely chopped green chilies, sesame seeds, coriander powder, red chilly powder and salt
Add around 2 tsp of oil and knead it into a soft dough. Rub a few drops of oil over it and set aside covered for 15-20 min
Knead dough once and divide into golf ball size portions. Flatten each between palms, dust with flour and roll into parathas.
Place paratha on tawa and cook till brown spots appear on both the sides. Smear oil on each side.
Serve hot with curd, chutney or tomato sauce!

Vangyache Kaap (Eggplant Rings)

2011-09-08T13:04:00.000-07:00

It is a Maharashtrian dish eaten as an evening snack or starter. It is crisp and spicy and very simple to make!
Eggplant is naturally low in fats and calories and is a wonderful source of vitamins and minerals. It has good amount of antioxidants and is referred as 'brain food' as it helps to protect fats in the brain cell membrane. So, include it in your weekly menu :)

Ingredients :

Eggplant (brinjal) : 1 big
Rice flour : 1/2 cup (besan can also be used)
Coriander powder : 2 tsp
Dry mango powder (amchur) : 1 tsp
Red chilly powder : 1 tsp
Turmeric : 1/4 tsp
Salt to taste
Oil : 1-2 tbsp

Method :

Cut off both the ends of eggplant. Cut into thin slices and immediately dip in a bowl of water to avoid blackening.
In a flat plate take the rice flour and add in coriander powder, dry mango powder, red chilly powder, turmeric and salt. Mix really well.
Heat a skillet and grease it with some oil. Now dip slices one by one into the rice flour mixture and coat very well on both the sides and place on the skillet.
Put oil as required and roast on medium heat till it gets crisp and brown.
Sprinkle some chat masala and serve hot!

Veg Biryani

2011-09-01T11:51:00.000-07:00

Biryani originated in Southern part of Asia in the kitchens of Muslim rulers. Today it has a number of local variants. It is an aromatic dish with plentiful of spices and is traditionally cooked slowly with all the attention and devotion to get that lingering taste! Yesterday, was in a mood of having rice and so thought of trying my hand @ Veg Biryani...

Ingredients :

Basmati rice : 1 1/2 cup
Sliced Onion : 1/4 cup
Sliced Potato : 1/4 cup
Chopped Green Beans : 1/4 cup
Sliced Carrots : 1/4 cup
Ginger Garlic paste : 2 tsp
Mint leaves : 1/4 cup
Cilantro : 1/4 cup
Cumin powder : 1 tsp
Coriander powder : 1 tsp
Biryani masala : 2 tsp
Whole garam masala : 1 bay leaf, 1 green cardamom,
1 black cardamom, 3 cloves, 1/2 inch cinnamon stick
Yogurt : 2 tbsp
Saffron : few strands dipped in water
Oil : 2 tbsp
Salt to taste

Method :

Cook rice in less than 2 cups of water (with few drops of oil) and keep aside.
Heat oil in a pan. Once hot, add cumin seeds and allow them to crackle. Add the whole garam masala, stir once and add sliced onions.
After onions get a golden tinge, add ginger garlic paste and mix. Now mix in mint leaves, cilantro and all the veggies. Cover and cook for 5-7 min (till veggies get tender)
Add cumin powder, coriander powder, biryani masala and yogurt and mix well. Add salt and cook covered for 2-3 min.
Now mix few grains of cooked rice into saffron water and keep aside. Add remaining rice to the veggies mixture and mix really well. Adjust salt, you may sprinkle some biryani masala too.
Cook covered for 5-7 min. Now add the rice dipped in saffron water (for garnishing)
Serve hot with raita or mirchi ka salan!!

Rasgulla Delight

2011-08-23T18:04:00.000-07:00

Rasgulla is one of the most popular Indian sweets savoured all over the world! In Indian restaurants, here in US, it occupies a prominent place in the dessert menu...Now, this dish Rasgulla Delight is the simplest dessert I have ever made..and believe me, people go bonkers over it! My mother-in-law had made it once, I learnt it there :)

Ingredients :

Rasgullas : 4 (as many as desired)
Vanilla Ice-cream : 1 cup (according to the
number of Rasgullas)
Chocolate bar to garnish

Method :

Scoop up about one cup Ice-cream and let it sit outside for sometime till it melts.
Now, place Rasgulla (one at a time) between the palms and gently squeeze out "Ras" ie the syrup from it..Squeeze till the last drop.
Add these Rasgullas to the melted Ice-cream and gently give it a stir.
Sprinkle grated chocolate over it. Refrigerate and serve!!

Aloo Tikki Burger

2011-08-17T20:14:00.000-07:00

Umm...Aloo Tikki Burger surely sounds familiar to people who have savoured Indian McDONALD's delicacies. They have this burger in the vegetarian menu! I was somehow missing it here in US sup thought of making it @ home...my way!!

Ingredients :

Boiled potatoes : 3 small
Garlic : 2-3 cloves
Green chillies : 2-3 no
Bread crumbs : 1 tbsp
Red chilly powder : 1 tsp
Coriander powder : 1 tsp
Oil : 2-3 tsp
Salt to taste
Burger buns : 3-4
For garnishing (optional) : Cheese slice or mayonnaise,
sliced tomato, onion rings, lettuce, chat masala.

Method :

Peel and mash the potatoes. Coarsely grind garlic and green chillies together and add to the mashed potatoes.
Add in red chilly powder, coriander powder and salt to taste. Mix really well.
Apply a little oil to your hands, take a portion of potato mixture and roll it flat to make a tikki (patty)
Take bread crumbs in a plate, dip the tikki in it and coat completely. Roll out as many as you can.
Shallow fry the tikkis till brown. Slit the buns in the middle, and warm them a bit on the tawa or microwave.
Now place a cheese slice on inner side of the bun. Place lettuce, then the tikki. Garnish top with sliced tomato and onion rings and sprinkle some chat masala!
Serve with french fries or chips n ketchup on the side!!

TIP : Instead of bread crumbs, semolina (rawa) or corn flour dusting can also be used for coating the tikkis..

Chana Palak

2011-08-15T13:41:00.000-07:00

Chana (Chick peas) and Palak (Spinach) is a great combination, both being very nutritious..Chana is low in fat and rich in vital minerals and fibre. It is also said to help lower the cholesterol levels in blood. Spinach provides high amount of vitamins, minerals and what not!! Try this flavourful and healthy recipe with chapati or rice....!

Ingredients :

Chana (chick peas) : 1 cup
Spinach : 2 cups (chopped)
Onion : 1 small
Tomato : 1 small
Garlic : 2 cloves
Ginger : around 1cm root
Whole garam masala : 2 cardamon, 2 cloves, 1cm cinnamon,
1 small bay leaf
Red chilly powder : 1 tsp
Coriander powder : 1 tsp
Turmeric : 1/4 tsp
Oil : 1 tbsp
Salt to taste

Method :

Soak the chana overnight. Pressure cook it up to 2 whistles, cook it for 20 min on lower heat.
Heat oil in a pan. Once hot, add mustard seeds and cumin seeds and allow them to splutter. Add the WHOLE garam masala.
After a minute, add chopped onions and sauté till golden. Add garlic ginger paste and cook for another minute.
Add chopped tomato and cook till it gets mushy. Add red chilly powder, corainder powder and turmeric.
Put in chopped spinach, add salt, cook till spinach reduces to half.Add chana along with its water and cook for 5-7 min. Adjust salt.
Serve hot with chapati, naan or rice with onions on the side!!

Garlic Bread

2011-08-10T12:38:00.000-07:00

Garlic Bread is one of the most popular item in Italian cuisine..Works great on the side with Pasta, Spaghetti, Soups or even just like that!!

Ingredients:

French (or Italian)
bread loaf : 1
Salted butter : 2 tbsp
Garlic (coarsely crushed) :
4-5 cloves
Oregano : a pinch

Method :

Melt butter in a pan on low to medium heat. Add coarsely crushed garlic and mix.
Cook for 2min, dont let the garlic colour. Add a pinch of dried oregano, stir for a while and take it off the flame. Keep aside.
Slice the bread to around 1cm thick slices. Spread the mixture over it with a brush or a butter knife on one side.
Place on a baking tray and toast in an oven @ 350 degree F for 5 min or till golden brown.
Serve hot!!

VARIATION : If bread loaf is unavailable, normal bread slices can be used. To make Cheese Garlic bread or Chilly Garlic bread, cheese or chilles can be added as a topping respectively, before toasting...

Szechuan Green Beans

2011-08-01T12:54:00.000-07:00

Szechuan Green Beans is a popular dish in Szechuan cuisine, a style of Chinese cuisine, eaten as an appetizer or as a side dish with fried rice or noodles etc! Recently visited a Thai restaurant in Chicago, tasted this there and thought of trying it @ home..came out really well! Spicy, tangy, aromatic and what not....just yum!!

Ingredients :

Green beans (French beans) : 250 gms
Garlic : 2-3 cloves
Dry red chilly : 2-3
Soy sauce : 1 tbsp
Chilly sauce : 1 tsp (optional)
Pepper powder : 1/4 tsp
Brown sugar : 1/2 tsp (white sugar can be used)
Oil : 1 tbsp
Salt to taste

Method :

Wash Green beans and pat dry. Snap off and discard both the ends.
In a wok, heat 2 tsp oil on high. Add the beans and stir fry till they get brown spots all over. Once done, remove them and place on plate lined with paper napkin.
Now, in the same wok heat around 1 tbsp of oil. Once hot, add the dry red chillies and finely chopped garlic. Sauté for 10 sec, and add the green beans and mix well.
Add soy sauce, chilly sauce, pepper powder and sugar. Stir on high flame for 2 min. Sprinkle some salt if required (keep in mind the soy and chilly sauce have salt in it)
Serve hot!!

Veg Kathi Rolls

2011-07-29T20:01:00.000-07:00

Kathi Rolls is stuffing, rolled in Indian flat bread i.e Paratha. It is originally a non vegetarian dish originated in Kolkata as a street food, several years back. With passing time many variants have evolved like instead of meat, vegetables, paneer, potatoes, egg etc can pretty much be used as stuffing for the rolls!

Ingredients :

Wheat flour : 1 cup
All purpose flour (maida) : 1 cup
Paneer (crumbled) : 1/2 cup (I have used TOFU)
Green beans : 3/4 cup
Carrots : 1/2 cup
Peas : 1/4 cup
Potato (boiled) : 1 no
Onions : 1 no
Garlic : 2-3 cloves
Lemon juice : 1 1/2 tsp
Coriander powder : 1 tsp
Red chilly powder : 1 tsp
Turmeric : 1/4 tsp
Oil : 1-2 tbsp
Salt to taste

Method :

For Paratha :

Mix Wheat flour and Refined wheat flour together. Add salt and 1 tsp oil and knead into a soft dough to make parathas. Cover and set aside for 15 min.
Pinch a small bit of dough and roll into a round paratha. Cook on tawa on medium heat. Once done, smear some oil on both the sides. Keep aside.
Roll the dough into as many parathas as you desire.

For Stuffing:

Finely chop all the vegetables.Heat oil in a pan. Add chopped onions, sauté till golden....add garlic paste and cook for 3-4 min.
Put in all vegetables and peas, cook covered for 7-8 min. Add mashed potato and crumbled paneer. Add coriander powder, red chilly powder, turmeric and salt and mix really well. Add lemon juice and mix.
Now, grab one paratha, place stuffing in the middle put some sliced onions and roll.
Cut into pieces and serve with tomato ketchup!!

Note : Cheese, tomatoes, chat masala can be added to the stuffing...

Spinach Salad

2011-07-27T11:28:00.000-07:00

I used to hate Spinach when I was a kid (usually all kids do!) It was only Popeye- the sailor, who used to make me eat it!! Spinach Salad is one of my mom's recipes I just love to have every other day...and the goodness of Spinach need not be explained...!

Ingredients :

Spinach : 1 cup (baby spinach tastes great)
Moong dal : 1/4 cup (soaked in water for an hour)
Lemon juice : 1-2 tsp
Red chilly powder : 1 tsp
Hing powder (asafoetida) : 1/4 tsp
Oil : 11/2 tsp
Salt to taste

Method :

Wash Spinach and chop finely. Drain moong dal from water.
In a bowl, take chopped Spinach, add moong dal, red chilly powder, lemon juice and salt. Mix really well.
For tempering, heat oil, add mustard seeds and allow them to splutter. Add hing powder, and pour this into the above mixture. Mix well.
Serve as a side dish or just like that!

Idli Fry

2011-07-24T20:14:00.000-07:00

Idli Fry is a tasty breakfast or snacking food item...It comes out super when made with left over Idlis!

Ingredients :

Idlis : 6-7
Red chilly powder : 1 tsp
Mustard seeds : 1 tsp
Oil : 11/2 tbsp
Salt to taste

Method :

Cut 4 Idlis into bite size pieces and crumble the remaining ones.
Heat oil in a pan. Put in mustard seeds and allow them to splutter.
Add the Idlis and mix. Add red chilly powder and sprinkle salt (if required as Idlis are already savory)
Cook covered for 5min......Serve hot!

VARIATION : You can also put in onions and chillies and season it with hing powder and curry leaves.

Malai Kofta

2011-07-23T10:15:00.000-07:00

Malai Kofta is one of the most popular Indian dishes in India as well as in the western hemisphere. It is a part of 'Mughlai cuisine' of India. Traditionally it is a rich dish with lot of cream (malai) in the gravy and deep fried koftas and is usually cooked on occasions and is a prominent entrée in restaurants...Here is a quick and healthy recipe for weight watchers who can enjoy it without guilt @ home!!

Ingredients :

Potato : 2-3 (according to the number of koftas desired)
Corn flour : 11/2 tsp
Raisins : 2 tsp
Onions : 2 small
Chopped garlic : 1 1/2 tsp
Ginger : 1/2 inch
Cashew nuts : 6-7 (whole)
Milk : 1 cup approx (you may add whipping cream)
Coriander powder : 11/2 tsp
Red chilly powder : 11/2 tsp
Garam masala : 1/2 tsp
Turmeric : 1/4 tsp
Sugar : 1 tsp
Oil : 11/2 tablespoon
Salt to taste

Method :
For the Koftas :

Mash boiled potatoes, add salt, corn flour and mix.
Make small oval shaped balls and put in 1-2 raisins at the centre and seal.
Shallow fry the Koftas. Set aside (you may deep fry them)

For the gravy :

Heat 2 tsp of oil..Add chopped onions, garlic and ginger and sauté till onions loose moisture and turn golden brown. Add cashew nuts and keep aside.
Grind the above mixture to a smooth paste. You may add few drops of water to do so.
Now, heat 1 tbsp oil in a pan and pour in the above paste. Cook for 5-7min or till oil seperates.
Add all the dry spices i.e coriander powder, red chilly powder, garam masala and turmeric. Add salt and sugar and cook covered for 3-4 min.
Now add milk and stir continuously. Add shallow fried Koftas and cook for another 5-7min.
Malai Kofta is ready. Garnish with cilantro and serve hot with roti or naan !

Veggie Tofu Bhurji

2011-07-20T19:47:00.000-07:00

'Nutrition' has been an art throughout the ages...but I feel now a days people are way more conscious about their diet, nutrition, weight and appearance than they were earlier...Here is a nutritious and tasteful recipe with Tofu and Veggies! Tofu is a perfect and healthy substitute for Paneer. It is of Chinese origin and in India it has been around for quite some time now but not yet really used in Indian kitchens....try it u'll love it....NOW lets get started...

Ingredients :

Tofu : 1 cup (grated)
Spinach : 1 cup
Bell pepper : 1/4 cup
Carrots : 1/4 cup
Peas : 1/4 cup
Onions : 1/2 cup
Garlic paste : 1 tsp
Yogurt : 1 tsp
Coriander powder : 1 tsp
Red chilly powder : 1 tsp
Garam masala : 1/2 tsp
Turmeric : 1/4 tsp
Chilly sauce : 1 tsp (optional)
Sugar : 1/2 tsp
Oil : 3-4 tsp
Salt to taste
Mustard seeds and cumin seeds for tempering

Method :

Heat oil in a pan, add mustard seeds and cumin seeds and allow them to splutter.
Add chopped onions and sauté till golden, add garlic paste and cook for 2-3 min.
Add chopped spinach, bell peppers, carrots and peas, sprinkle salt and cook covered for 5-7 min.
Put in coriander powder, red chilly powder, garam masala and turmeric. Add chilly sauce if desired. Sprinkle sugar and mix well.
Put in yogurt, mix well and add grated Tofu, cook for 2min.
Serve hot with roti, chapati or paratha...

Fruit Cream

2011-07-19T20:55:00.000-07:00

Fruit cream is one of the simplest desserts that can be made if you have guests coming over...reason being its ready within a blink! Looks attractive and is pleasing to taste too!! Any fruits of your choice or as per availability can be used....

Ingredients :

Strawberries : 1 cup
Kiwi : 1 cup
Pineapple (tinned taste better) : 1 cup
Condensed milk : 1 can
Whipped cream : 1/2 cup (optional)

Method :

Slice all the fruits in bite size pieces.
In a big bowl, place a layer of sliced fruits. Pour some condensed milk.
Place 2nd layer of fruits followed by condensed milk. Do this thrice (don't add too much...you may only need half or 3/4 can of condensed milk)
Fruit cream is ready! Serve chilled! If you love, add whipped cream just before you serve...

Baked Vegetable

2011-07-10T13:09:00.000-07:00

Few years back had this dish at some restaurant in Pune and liked it at the first shot! My dad insisted on making it at home, got the recipe somehow and tried...came out really well! You will love it if you like stuff made in white sauce.

Ingredients :
For the White Sauce (Bechamel Sauce)

Take equal quantities of butter and all purpose flour (maida) : 1tbsp butter, 1tbsp maida
Milk : 1 cup
Salt to taste
Black pepper powder : a pinch

Other Ingredients

Chopped french beans : 1 cup
Chopped carrots : 1/2 cup
Green peas : 1/4 cup
Green bell pepper : 1/4 cup
Tinned pineapple : 1/4 cup
Grated Cheddar cheese : 1/4 cup (I added American cheese)
Shredded Mozzarella cheese : 1/4 cup

Method :

For white sauce heat the butter on a medium flame.
Add maida and stir continuously. Cook for 3-4 min, don't let it brown.
Stirring constantly, add warm milk little by little so that it doesn't get lumpy.
Bring it to a boil. Add salt and pepper powder. Keep aside.

Half cook the chopped vegetables in water for 7-8 min.
Take a baking dish , pour a layer of white sauce. Spread veggies over it, add chopped pineapple and pour the remaining white sauce.
Put the grated cheddar cheese and mozzarella cheese over it and bake at 300°F (150°C) for 10min.
Serve hot with toast, garlic bread or just like that!!

Besan (Pithla)

2011-07-08T13:12:00.000-07:00

Besan is a typical Maharashtrian dish made with gram flour. It doesn't require too many ingredients and is hot and piquant in taste. It was raining here yesterday sup was in a mood to eat something spicyyy...had it with rice..!! Here is the recipe...

Ingredients :

Besan (gram flour) : 1 cup
Onions : 3/4 cup
Garlic : 1 tsp
Chillies : 3-4 (as per required hotness)
Red chilly powder : 1 tsp
Turmeric : 1/4 tsp
Salt to taste
Mustard seeds for tempering
Oil : 1 tbsp

Method :

Heat oil in a pan. Once hot add mustard seeds and allow them to splutter.
Add chopped onions and sauté till translucent. Crush garlic and chillies together and add this paste to the onions. Cook for 2 min. Add turmeric and red chilly powder.
Now, in a bowl take besan and dilute it with water. Its consistency should be pouring thin. Add salt. Pour this mixture into the pan. Stir continuously.
Cover it and cook for 5-7 minutes. You may add water if it becomes too thick.
Besan is ready! Serve hot with rice, roti or bhakri, with onions on the side!