Shubha's Kitchen - Chutki Bhar Pyar

Celebrating 200th post with Almond Joy "Burfee"

2014-09-01T16:23:00.000-07:00

This is my 200th post on my blog and isn't it best to celebrate with sweet treat??. As know from my previous posts.... me n "R" are not actually "sweet" people but as I am mad about learning new recipes and sometimes inventing some of mine.... I end up making and eating them once in a while.This one I will be happy to call my own invention as I didn't follow any recipe and just kept throwing in all the ingredients I can think of... or made me feel good at that time..:P. I decided to call this an Almond Joy "Burfee" because it has coconut, chocolate and almonds as in the chocolate bar...:)

And If ur wondering about the name "Burfee" on the subject line, its a funny story...:P. When I was posting this recipe I remembered the "Burfee" joke which came in Outsourced - Diwali episode where in Madhuri offers Todd some "Burf-ee" and also add saying its fresh and still warm.... and the look on Todd's face for being offered some Burf-ee was priceless...:P

Anyways, back to the recipe...

Ingredients :

Fresh or frozen coconut Grated - 2 cup
Condensed milk - 1 can (14 oz)
Unsweetened Cocoa powder - 3 tsp (see tips)
Roughly chopped roasted Almond - handful
Chocolate chips -(optional) to decorate
Ghee - 2 tbsp

Method :

Grease a cake pan or thali with some ghee and keep aside.

In a microwave deep bowl, heat the ghee for 30 seconds or until melted. To this add the grated coconut and microwave again for 2 mins. Stir well and Mw another 1 minute. Now add in the cocoa powder and condensed milk and mix well. Microwave on high for 6 minutes, removing the bowl out every minute and stirring the mixture. This will ensure even cooking. After 3 minutes please also add in the almonds and continue for the remaining 3 minutes. You can save some almonds for garnish on top.Also using a deep bowl is recommended as the condensed milk tends to over flow while cooking. After the 6 minutes the mixture must we thick with very little liquid in it. Thats the consistency u need for the barfi.

Now spread this barfi mixture onto the greased plate and flatten it.. Once a bit cool cut it in desire square or diamond shape, garnish with almonds and choco chips. U can serve it a bit warm. Tastes very good that way.

Tips :

I have tried using hot chocolate mix (starbucks variety) for this barfi too and it works well. But in that case u can add in 1/2 cup sugar and 1/2 cup milk to 1/4 cup chocolate mix and skip the cocoa and condesnsed milk from the recipe.

Enjoy !!

Simple Tomato soup

2013-11-08T14:48:00.004-08:00

This is very easy and simple soup with clean flavors also known as Tomato Shorba. This is my favorite.Pair it with a nice spicy rice or a Sandwich and you have a handsome dinner in hand. Yumm!

Here goes the recipe.

Ingredients :

Tomato - 5 medium (chopped)
Carrot - 1 chopped
Red Onion - 1 small
Garlic - 2 cloves
Ginger - 1/2 piece
Salt to taste
Pepper to taste
Cilantro for garnish

Method :

In a vessel take around 2 cups water and add the whole tomatoes, carrots and let it cook well. In another pan sauté the onions, garlic and ginger well. Peel the tomatoes and put it in a mixer grinder along with the sautéed onions, garlic, ginger and make a fine paste by adding water.

Strain this paste adding a cup of water. Pour it in a vessel and heat again on gas until the soup boils. Add salt, pepper and garnish with cilantro and serve hot.

Enjoy :)

Zebra Cake

2013-06-11T13:09:00.000-07:00

This is a beautiful looking cake...without any icing or decoration. When u cut into this cake the alternate paterrns of black and white look so beautiful and it is tasty too. Now, I think u all know now why this is called a Zebra cake. This recipe was lying in my draft for a long time. I wanted to post this a long time back, but someow missed it. I have followed this recipe from the AZ Cook book blog. This is one super interesting blog for bakers. They have some amazing baking recipes... do Check it out. This is the recipe I followed. I will be anyways I will write it down again here as I always do..:) I didn't make any changes to the actual recipe. I just use 1/4 tsp vanilla essence instead of the powder...:)

These measurements are for a 9" Round cake pan.

Ingredients :

Eggs - 4 (Large)
Sugar - 1 cup
Milk - 1 cup
Vegetable / Canola Oil - 1 cup
All Purpose flour - 2 cups
Vanilla Essence - 1/4 Tsp
Baking Powder - 1 Tbsp
Dark Cocoa Powder - 2 Tbsp

Things needed :

Electric Hand mixer / OR stand mixer
Few mixing bowls
A wire whisk
9" Cake pan
Cake release / or butter/ oil to grease the pan

Method :

Preheat the oven to 350F (180C).

Lightly grease your cake pan with cake release or plain butter and flour method. You can even line your pan with a parchment sheet. I vouch by Cake release by wilton. It works like a wonder.

Start with taking 2 separate mixing bowls. One for the dry and one for the wet mixture. Let us start with the wet mixture first.

In a large mixing bowl, combine eggs, vanilla essence and sugar. Beat the mixture until it turns creamy and light in color

Now, add the milk and oil to it and continue beating until its well blended.

In a separate bowl, combine all the dry items. Sieve the flour and baking powder together into the bowl. I normally sieve my flour n other dry ingredients so that they mix in properly and also there r no lumps of any sort in the mixture. Now using a whisk mix the dry mix so that the baking powder is mixed in well into the flour.

Gradually add the flour mixture to the wet ingredients mixing in between every addition of dry mixture to wet...and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. (DO NOT OVERBEAT to prevent air pockets from forming in the batter.

The consistency of the batter should neither be too thick nor too loose. If the mixture is too thin, add a little more flour and mix well.

Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder to the other and mix well.

The most important part is assembling the cake batter in a baking pan. Start with the plain batter first. Use 2 big ladles. One for the plain batter and other for the chocolate one. First pour 1 big ladle of plain batter in the center of the greased cake pan. Now immediately take a ladle full or if the chocolate batter and pour in the center of the plain batter. Keep alternating between the plain and chocolate batter until both your batter r over. U can play with how many chocolate n plain rings you want in your cake.

Some tips from the actual recipe : IMPORTANT! Do not stop and wait until the previous batter spreads - KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them. The pictures below will guide you through

Bake in the preheated oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise.
To check your cake for doneness insert a toothpick into the center of your cake. It should come out clean when ready.

Remove from the oven. Let the cake cool in the pan for 10 mins. Now run a small thin knife around the sides of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool. You can sprinkle the top of the cake with some powdered sugar or just leave it plain and Enjoy !!

Hope you Enjoy making and eating this cake. I don't have step by step pictures of this cake... But you can check the actual recipe for the assembly pictures. Enjoy !

Like Lasagna or Rice Lasagna?? Inspirations from Aditi

2011-05-23T13:00:00.000-07:00

Okie this casserole is inspired from my friend Aditi's recipe for leftover rice. This has been lying in my drafts for like 3 yrs now.... I know... I know this is the limit hmm. Anyways, I loved it so much that I made some changes and made it like a rice lasagna casserole dish. Hope you all enjoy the recipe. Do post ur valuable comments..:D

Ingredients :

Leftover rice - 2 cup (cooked..preferably basmat)
Onion - 1 medium chopped
Red Bell pepper - 1/4 cup chopped
Green bell Pepper - 1/4 cup chopped
Pasta sauce / marinara sauce - 1 medium can
Mushrooms - 1/3 cup chopped
Garlic - 2tsp finely chopped
Fresh/dried Oregano or mixed italian spice - 1tbsp
Salt to taste
Black pepper - 1 tsp
Potato - 2 medium (thinly sliced)
Black Olives - 1 cup (sliced)
Mozzarella Cheese - 3/4 cup
Red Chilli flakes - 1 tbsp
Butter - 2 tbsp

Method :

In a pan take some oil/butter and when heated add garlic. Add half the chilli flakes and stir fry for a min. Add the onion. Cook till it is slightly cooked. Add the pepper, mushroom and stir fry. Add the oregano, salt, pepper and marinara sauce and mix well. Get the sauce to a boil. Mix well and keep aside. The sauce should be slightly thick...dont add too much water.

Keep the sliced potato in water so that it doesnt become black. Sprinkle some salt on the plain rice and mis well...just for added flavour.

Preheat the oven to 325 degree F.

Grease a pie pan or casserole dish with butter. Put a thick layer of the rice covering almost 1/3 of the pan. Now pour half of the marinara mix on top of the rice. Now place the sliced of shopped potato on it. cover the whole pan with a layer of sliced potatoes, little cheese (1/4 cup) and few sliced olives.

Now repeat this process once more. On the top layer place the sliced potatoes, olives and the rest of cheese. Also sprinkle some crushed red pepper if u like.

Place the pan in the preheated oven and cook for 20 minutes. Please note that the timing given here is according to my oven... please keep checking on the lasagna in between. I additionally broiled it for 2 mins to give it a nice brown colour. Yumm!

Serve hot as ur evening dinner. This dish needs no accompaniment.Enjoy :) and do give me ur suggestion and views..:).

Instant Oats Dosai

2011-05-20T16:58:00.001-07:00

Oats Dosai, originally uploaded by gems7882.

After the fried stuff something guilt free and healthy...:D I made this for our evening tiffin yday and DH loved it so much that it ended up being our dinner...:P

I have tried Oats adai earlier but this was my first time making Oats Dosai and I was pleasantly surprised. I saw this recipe in some blog....(i dont remember which one now... will update once I get the blog name) long time ago.... it was very simple recipe and something i thought can be esily altered to our taste. I have tried this recipe only from my memory of wtever I remember.....so suggestions are welcome.

Here goes the recipe

Ingredients :

Rolled oats - 2 cups
buttermilk - 1/2 cup
Onion - 1 small finely chopped (optional)
water - 3/4 cup
Rice - 2 tbsp
Ragi flour - 4tbsp
Green chillies - 2
Cilantro - 1/2 cup chopped
Hing /asafoetida - 1/2 tsp
Black pepper - 1/4 tsp
salt to taste
jeera - 1 tsp

Method :

Soak the oats and rice along with the water and buttermilk and leave for 20 minutes. Please note that the water/buttermilk mix covers the oast completely.

Blend this oats mix in a mixer along with the ragi after 20 mins. Blend it into a fine batter.

Now add chopped green chillies, cilantro, jeera, hing, salt, onions(optional) and mix well.

Heat a tava/ griddle and make pancakes / dosai. Serve it hot with chutney. I did with lime pickle..Yumm!

Basil Corn Pakodi

2011-05-20T16:36:00.001-07:00

Basil corn pakodi, originally uploaded by gems7882.

Rain pouring outside ur window.... you sitting near the big window and enjoying the rains with a cup of coffee some hot pakodis and with sweetheart. what else do u need? hmmm. I enjoying spending such romantic evening with my DH. I remeber how we used to enjoy evening like this when we were newly married. Somehow as time passes we start skipping and then missing these little moments of together.

The weather in LA has become weird these days. It is sunny n hot one day and the next days its complete opposite - cold and chilly... brrr.... I wish I get back the pleasant and sunny LA weather..:(. But until then we r enjoying this weather too...:) with hot hot pakodis..:P

This pakodi actually started with sweet corn vada recipe which my Mom-in-law had shared with me. I wanted to try it as I had some fresh corn on cob. But as I was making this batter for the vada I came across some fresh basil in the fridge which was almost on its death bed.. hmmm so in an attempt to use it I decided to make a pakodi instead of vada and add basil to it. The pakoda turned out so good.... tasty. My DH simply loved it...its a keeper in my recipe book... Yumm!

here goes the recipe.

Ingredients:

Fresh corn on Cob - 2
Green chilli - 2
Ginger - 1 inch piece
Cilantro - 1/2 cup chopped
Frozen corn kernel - 1/4 cup (optional but preffered)
Onion - 1/2 cup chopped
Fresh basil - 1/2 cup chopped
rice flour - 1/4 cup
Cumin seeds - 1/3 tsp
saunf (fennel seeds) - 1/4 tsp (optional)
salt to taste

Method :

Cut the fresh corn kernels off the cob. You can check how to do it here. Tip - Well instead of a bundt pan u can use a big bowl and place a very small inverted bowl inside it..:) thats how I did it.

In a blender add the fresh corn and all the other ingredients except the frozen corn kernels and onions.The batter should be thick. Dont add more than a tbsp of water (only if needed). If u mixture becomes too liquidy u can add some cornflour or rice flour.

Now to the blended mixture add the frozen corn kernels and onion and mix well.

Heat oil on a medium heat. Put small nuggets of the batter. Fry till they r crisp and golden in colour. Your tasty basil corn Pakodi is ready ! Enjoy with a dash of tomato ketchup...:)

CousCous Halwa & Maitri - the Friendship Chain

2011-05-02T13:40:00.001-07:00

Yoo-hoo I am part of the Maitri team!! The MAITRI Friendship chain is a network of cooks from USA and Canada.

Every blogger who joins the chain is linked with another blogger. Every blogger sends a mystery food item to 2 other bloggers....who in turn try a recipe with the ingredient and later blog about it. The chain continues this way. You can read more about it here.

Anyways my blogger mate was Nancy of Kitchen Gypsies....who was very very sweet to send me this cute little palm pet..:) Thank u so much Nancy We are loving it..:) and a packet of the mystery ingredient which I recognised immidiately to be "Couscous". Thank u Nancy.

I am so sorry I couldn't write this post earlier as I was away for a tiny weeny vacation. Now that I am back to routine and re-freshed, the best way of getting back is by a sweet treat. Yumm!

When I got my packet of couscous... I did some research on it. Couscous is a North African dish and actually is semolina (which I didnt know until now :O). The name is derived from Berber seksu[2] (meaning well rolled, well formed, rounded). You can check Wiki if u want to know more about it.

The recipe that came in my mind was "Couscous Salad" or something like vegetable Upma. I was discussing the same with my friend Lavi of Displaced housewife....who pointed out that there are many very few sweet dishes ever made with couscous. Hmmmm! Interesting...So that how I came up with this Couscous Halwa. And I am so glad I tried this sweet. It was delicious and so so tasty.

Here goes the recipe.

Ingredients :

Couscous - 1/2 cup
Sugar - 1/2 cup (we dont like it too sweet. You can add more if u like)
Cardamom Powder - 2 tsp
Ghee roasted Cashews & Almonds - 2 tbsp (small pieces)
ghee - 1 1/2 tbsp
Milk - 1/4 cup
Water - 3/4 cup (u may not need all of it)

Method :

In a saucepan add ghee and roast the couscous in it for 7-8 mins on medium heat or until its golden brown in color.

Add cardamom powder, sugar to the couscous and mix well. Add milk+water mix and stir well. Cover and cook until the couscous becomes dry yet binded together (halwa consistency). Off the gas and serve hot or cold. The yummy couscous Halwa is ready to be devoured.:)

Try it and enjoy it....!

If u find this post and this MAITRI chain interesting....why not join us. ...:) More the foodies more the fun...:)

How to......?

2011-04-01T16:08:00.000-07:00

Have u ever wondered how people create such beautiful and neat fondant work and decoration items on their cakes? I have always. I love making cakes and decorating them...... my sole help is the online sites and videos...this site www.cakejournal.com was one of them..:) I had subscribed to this site a long long time back... but never actual checked it out fully... and Now when I did.. I feel I am was so stupid for not doing so. This site is amazing. I love all her cakes and how professional n neat they look. Wish I can make something like that someday...:) Anyways, the owner of this beautiful site Louise is helping bakers and decorators like me by giving out some of her tricks and ideas..:) she has so many tutorials in her site...and now she is sending across the tutorials in PDF for free... which u can keep on ur counter for reference, when making these sweet delicacies..:D There r toturials to make fondant bows, trains, using paper cones, and so many other pretty things..:) Do check it out!

Dum Aloo

2011-03-09T18:40:00.000-08:00

I love potatoes in all form. Fried, mashed, roasted, boiled, baked anyway u give it to me and I will eat it. I guess this is same with many people...now who doesnt love potatoes. It a boon veggie for moms. I dont know a single kid who hates potato. But beware it id not good for health when fried and roasted in oil. It is a starch and full of carbs so having too much of it is not advisable for ur tummies.

I always used to love the roasted Baby potatoes (Asokan as named by and dad and uncles) my granny used to make. She always used to make it along with Arachuvitta vengaya sambar (onion sambar). Yumm! what an terrific combination it used to be. Or the Aloo saag and mixed veggie curry my mom used to make to go along with phulkas. These were the main curry forms of potato I was accustomed to at home. So when it came to making Dum aloo It was a new dish for me as I have never tasted this before (even in restaurants or at home) never seen anyone make it too..although I have heard the name several times. One solace was that it was made of roasted mini potatoes (just like the Asokan my granny used to make.) and hence I jumped into trying this recipe for the first time. I followed this recipe....mainly coz it didnt ask me to deep fry the potatoes unlike many. I made few changes but nothing major. So here goes..:)

Ingredients :

Small red potatoes / baby potatoes - 5 to 6

Oil - 1 tbsp + 1tbsp

Curd or yogurt - 4 tbsp

Kasuri methi - 1 tsp crushed

Turmeric powder - 1/2 tsp

Kitchen king Masala - 1 1/2 tsp

Garam Masala powder - 1 tsp

Coriander-cumin powder - 2 tsp

Fresh coriander leaves for garnish

Tomato puree / canned tomato sauce - 1 small can

Ground Masala paste ( of 1 medium onion, ginger- 1" piece, garlic - 4 pods, Green chilli - 1 ground without adding water)

Method :

Preheat the oven to 350 degree F.

Boil the mini potatoes and peel them. Now poke holes in it using a fork. Now spread the potato on a baking tray and coat them with some oil. Place the potatoes in the preheated oven and let it roast for 20 minutes until the skin becomes lightly crispy.

For the gravy take the rest of the oil in a non stick pan and add the ground masala and saute well until the raw smell of onion goes off. Add the tomato puree and cook well till the tomato puree cooks well and the sauce reduces a bit. Add water if the gravy is too thick. Add the masalas (garam masala, KK masala, CC powder and salt and mix well. Let it simmer for 30 minutes or so.

Add the baked potatoes to the gravy and coat it well with the tomato gravy.

Beat the curd well in a small bowl and pour it on the potato and mix well. Make the gas flame low and let it cook on simmer. I added dum by cover the top with a tight lids and sealing it with maida dough on the rim....for the dum effect. U can skip this too. I cooked the curry on dum for 30 mins on the lowest heat. Remove it from heat and set aside for 5 to 10 mins. remove the seal and garnish with fresh coriander.

This was amazingly tasty. I am glad I tried Dum aloo....do try it and leave me ur comments and experience.

Colorful "No cheese" Pasta Salad

2011-03-09T17:30:00.000-08:00

How can anyone say no to something which looks awesomely delicious and so colorful. I can't. I love food thats colourful....maybe coz I am a fine artist.....color really attracts me even in food. So this was something we had for a dinner last week...along with a bowl of warming low fat tomato basil soup and some garlic bread. Here I am just sharing the recipe for the pasta salad.... will share the soup recipe later.

Ingredients :

Multi grain rotini pasta - 2 cups
Green bell pepper - 1
Red bell pepper - 1
Red onion - 1
Fresh Basil - 3 sprigs
Garlic - 4 cloves
Red chilli flakes - 2tsp
Black pepper - 1 tsp
Olives sliced - 1/2 cup (optional)
salt to taste
lemon juice - 1 tsp
Olive oil - 1 tsp

Method :

In a big pot keep water to boil. Add salt and little olive oil to it and keep it boiling.

Now, In a skillet take some oil and heat it well.Add the red chilli flakes and garlic and suate for few minutes. Add the veggies and stir fry on high flame. See that the veggies get cooked yet remain crisp. As these veggies can even be eaten raw u dont actually need to cook them but stir fry them well so that the flavour of the oil, garlic and chilli coats them well. Off the heat and add the basil leaves roughly torn by hand.

Simulataneously, Add the Pasta to the boiling water and cook till al dente. Drain the pasta and without rinsing transfer the hot pasta into a salad bowl. Add the cooked veggies into the pasta along with some salt , pepper and chopped olives. Mix well. Add some lemon juice on top if needed. My hubby loves lemon in everything so I added some lemon juice and some lemon rind to this... tasted awesome. Do try this Pasta Salad and let me know how it worked for u.

I opted to roast the veggies on stove top, but U can even pop them in the oven and 350 degress for 10 to 15 minutes and add this to the pasta...:)

Enjoy this wholesome goodness..:)

Chana Jor Garam

2011-02-22T14:30:00.000-08:00

"Chana Jor garam..... Chana Jor garam babu main laya mazedaar Chana Jor garam..." Thats the song from the movie kranti... I know its not such a famous song but I remember it because its about my favourite munchy snack "Chana Jor Garam". If u have not seen the movie Kranti I would reccomend u to see it..not for the snack...:P. It is a good Desh bhakti movie with veteran actors and good acting..:)

Here is the song from Kranti for all to enjoy. The funny thing is I found another old song by Shamshad Begum and Kishore kumar...:) It was somewhat same lyrics as the newer one..:P Here is the old song.

In the newer song u can see Shatrughan Sinha and Hema Malini carrying small box kinda thing around there neck.... well thats how the chana vendors in Nagpur used to get it for selling Chana Jor Garam. He will call out loudly " Chana Jor Garam" in a very distinct tone. Ohh how I used to wait for him.... I don't remember if I ever even waited for "R" that way.... hehehe :P. Hope he is not seeing this..:P. My oly memory of having this was when I was in Nagpur. It seems, this street side snack is famous in Mumbai too but sadly I never went past the Bhelpuri n pani poori all the time I was in Mumbai :(

The street version of the chana Jor is deep fried and is very difficult to make.The chana has to be soaked, then dried, then fried and then later flattened into these mini discs. I went for the healthier and easier option "Haldiram's Chana Jor". It is ready made hence easy and baked hence healthy..:)

If any of u ever tried making this chana Jor at home do let me know how u managed doing it. Maybe seeing you I can give it a try. Anyways Once the Haldiram's packet it opened... this recipe is a child'd play.

Ingredients :

(recipe serves 4 or 2 very hungry people like us :d)

Haldiram's Chana Jor Garam - 1 packet
Onion - 1 small chopped

Tomato - 1 chopped

Juice of lemon - 2 tsp

Salt to taste (I used rock salt)

Red chilli powder - 1/2 tsp

Cilantro - 2 tbsp (finely chopped)

Raw Mango - 1/3 cup chopped (optional)

Method :

1) Take the chana chor in a microwave safe plate and MW for 45 seconds. I like the chanas to be a bit warm...:) This process is completely optional and doesnt make any difference to the taste of the chana. In a big mixing bowl combine all the ingredients (except salt n chili powder) and mix with a gently hand.

2) Taste the mixture for seasoning and add the salt and chilli powder accordingly.

3) The Haldiram chana chor has added salt in it... so its advisable to taste it before adding any salt. Serve in a Paper cone as I did....and relive the taste and streets of Mumbai / Nagpur :D

Milagu Kozhambu

2011-02-22T13:30:00.000-08:00

The weather has been so bad for past 3 weeks here in Los Angeles. We r getting this unexpected rains and the temperature is dropping down day by day. As a result of all this me and "R" fell ill with cold, cough and congestion. I hate having cough. I can manage even fever and running nose.... but cough is something I cannot manage.

A sweet friend and Neighbour got me this Milagu kozhambu...(pepper gravy) which helped me to ease out and soothe my throat....and the taste was terrific..:). This was the only thing I had for 3 days in a row until my cough and cold was almost gone..(poor "R"..:P). Black pepper has very good medicinal values and is considered to be the best medicine for cold and flu. I followed the recipe from the Indian Vegetarian Kitchen blog. I just altered the pepper a bit (read increased First batch 2 tsp then second batch 1 1/2 tsp) as I felt like having more pepper. And the result was I literallly cried out all my mucous hehehhe...The second batch was better...:P. But I feel for "normal people" unlike me... the quantity given in the IVK blog is perfect...:).

Anyways here goes the recipe.

a) Ingredients :

Tamarind concentrate /pulp - 2 tsp mixed with 1/2 cup water
Sambar powder - 1/2 tsp (rasam powder will also do ;)..)
Asafoetida - a heavy pinch
Riceflour - 1 tsp
Powder jaggery - 1 tsp
Salt to taste
Mustard seeds - 1tsp
Curry leaves - few
Olive Oil - 1 tsp

b) For roasting and grinding :

Urad dhal - 2 tsp
Chana dhal - 2 tsp
Red chillies - 2
Whole black pepper - 1 tsp ( I added 1 1/2 as said earlier..)
Curry leaves - few leaves

Method :

1) Dry roast the above ingredients (b), cool and grind with little water to form a paste. Keep aside.
2) In a vessel add the prepared tamarind water along with salt, sambar powder, hing and 1 cup of water and bring it to a boil for 15 mins.
3) Now add the ground masala to this and mix well. Continue to boil for another 10 mins so that kozhambu becomes a bit thick. If not, add rice flour (mixed in 2 tsp water) to the mix to thicken it.
4) Mix in the jaggery and stir well to dissolve it. Let it boil for few more mins.
5) In another small pan add oil. when hot add the mustard seeds and curry leaves. Once the mustard seeds finish crackling add this tempering to the mixture and mix well.

Serve hot with steamed white rice and ghee. Delicious and heavenly when ur having a bad cold..:) Enjoy and take care :D

I am sending this recipe to the Boommarked recipe- Every Tuesday event for Aipi and Priya..:) sorry cudnt add the logo due to blooger glitch...:)

Tofu in Chilli garlic Sauce

2011-02-18T11:49:00.000-08:00

I got this recipe from a friend in a common orkut community. I had to try this immidiately. Lucky for me I had all the ingredients needed for making this curry. So here it goes. Thanks Meena for sharing this super easy recipe with me..:)

Ingredients :

Firm Tofu - 1 pack
Baby corn - 1 can
Broccolli florets - 1 cup
Red onion - 1/2 cup sliced
Garlic - 12 pods (finely chopped)
Sesame oil /Olive oil - 1 tbsp
Red Chilli paste - 2 tbsp (I used Sambal Oelek)
Tomato Ketchup - 4 Tbsp
Vinegar - 1/2 tsp
Sugar - 1/2 tsp
Celery - 1 stick (finely sliced)
Green Capsicum - 1 (chopped in chunks)
Ching's all-in-one sauce - 1 Tbspn ( I used simple Soya Sauce)
Salt to taste
Cornflour - 1 tspn

Method :

1) Drain and wash tofu and cut into cubes. 2) Heat oil in a wok and stir fry the garlic for a minute or so. 3) Add celery, onion and spring onion and stir fry for 2 mins. 4) Add the Broccoli, capsicum and baby corn and stir fry well for another 3 mins.

5) Mix Cornflour in 1/2 cup of cold water and keep aside. 6) Mix salt, sugar, vinegar, Tomato ketchup, red chilli paste and ching's All-in-one in a cup and mix well for a minute.

7) Add tofu to the stir fried garlic and mix gently. 8) Add the conflour and spice mixture to the tofu along with a cup of water and stir. 9) Let it boil for 5 to 7 minutes and bring it down to a boil.

Serve along side fried rice or noodles and enjoy :)

Microwave Paal Gova

2011-02-18T09:30:00.000-08:00

I used to love this sweet as a kid. It was my only favorite sweet. My mom used to make this often especially on diwalis. I used to enjoy eating cup full of these those days but now I can't afford it right? The only thing that comes to my mind is sugar, fat and calories hehehe. How people change as they grow. But still this is my favorite sweet and given a chance I can still eat cup fulls on this..:P yummm!

I remember my mama used to get this for me from the chennai Aavin counter in the station just before our train was ready to leave. I used to enjoy it all the way back to Nagpur. Yum!

Here is the easy to make recipe. Traditionally making this sweet takes lots of patience.When my mom used to make this earlier she used to take so much time making this. Taking milk in a kadhai and then cooking it in high flame until it reduces. Yumm! but so streneous. Thanks to the technology and new inventions:d

Ingredients :

Sweetened Condensed Milk - 1 tin
Yogurt - 1 tbsp
Ghee - 2 tsp

Method :

1) In a deep Microwave safe bowl add the ghee and melt it for 20 secs. 2) Now add the Condensed milk and yogurt and mix well and Microwave at high for 5 minutes. 3) Keep stirring every 1 minute until the condensed milk thickens but not dries up. 4) Alter the timing depending on the power of your microwave. Your delicious sweet is ready..:)

** U can use evaporated milk instead of condensed milk to alter the sugar that goes into ur sweet. look for unsweetened condensed milk if u can get it..:)

Enjoy this lovely piece of heaven...:)

Ammani Kozhakattai

2011-02-16T16:47:00.000-08:00

This is one of my favorite evening snack. I used to love this as a kid. Every Pillayar Chaturthi I used to wait for the poojas to get over so that I can enjoy these amazing Kozhakattais....:)

So here come the recipe for the heavenly kozhakattais..:)

Ingredients :

Rice flour - 1 cup

Red chilli powder - 3 tsp

Hing - 1/4 tsp

Salt to taste

Oil - 1 tbsp + 1 tsp

Warm water - 1/2 cup

Mustard seeds - 1 tsp

Curry leaves - few

Red chilli - 3

Method :

In a bowl mix all the ingredients together into a soft pliable dough. make small marble size balls of the dough. Steam the balls in a pressure cooker.

In another small pan take some oil and heat it well. Add the mustard seeds, curry leaves and the red chiili. Let it brown a bit and then add it to the steamed kozhakattai.

Enjoy this easy to make simple snack...:)

Khatta Meetha Stuffed Karela

2011-02-10T12:10:00.000-08:00

I hate Karelas..... yes literally hate. But this one recipe was something which I love....inspite of it being made with karela.... The best part is... u cannot taste the bitterness atall..:)

I got this Idea from a college friend who used to get these in her dabba. I never bothered to taste it then because it was karela, but now when I think and see how much nutrients r there in karela.. we (me n R) r trying to get it into our food list..:) As we both hate it, I had to try some recipe which will make it easier for us to try it..:P

Hence came this recipe of Khatta meetha Karela...:)

Ingredients :

Karela / bitter gourd - 6 (ends cut , slit length wise and scooped out )
Onion - 1/2 cup finely chopped
Tomato - 1 1/2 cup finely choped
Ginger n garlic - 1 tsp finely chopped
Potato - 4 big boiled
Tamarind pulp - 1 bsp
Jaggery - 1 lemon size piece or 2 to 3 tbsp (depending on how sweet the jaggery is )
Salt to taste
Chaat masala - 1 tsp
Red chilli powder- 1tsp
Garama Masala - 1/2 tsp
Amchoor powder - 2 tsp
Turmeric powder - 1/4 tsp
Cumin coriander powder - 1 tsp
Oil - few tsps

Method :

1) Clean the karela and wash it under running water. Sprinkle about 1 to 1 1/2 tsp salt on the karelas and keep aside for 2-3 hrs. The karela will leave water.
2) Drain that water and rinse each karela well under running water. I dont like the bitter taste at all in the karela....atleast for my first try with it. This process will remove most of the bitterness from the karela..:) U can skip this if ur okie with the bitterness :d

3) Now for the filling. In a pan take some oil and add the ginger garlic paste. fry for 2 minutes and add the chopped onions.
4) When the onions r tender n pink add the tomato along with the red chilli powder, garam masala, turmeric powder, chaat masala and coriander cumin powder. Mix well and let the tomato cook well and become pasty.

5) Now add the mashed potato and mix well. Let all the spices mix well into the Potato. Add salt to taste and amchoor powder. Remember u have salt in the karelas too so be careful not to over salt ur filling.

6) Add 1/4 cup of water to the tamrind pulp and mix well. Dissolve the jaggery in the tamarind juice and mix well. I used powdered jaggery which was easy to dissolve..:)
7) pour this mixture over ur filling and give a final stir. Mix well and ur filling is ready now..:)
taste it and add more amchoor or red chilli powder as needed.

8) Now comes the assembly and cooking. Stuff this filling inside the slit karelas. If ur karelas r sleek they will hold the filling well. Mine weren't holding the filling so I tied it with a thin thread. This helped the filling from not coming out when cooking.

9) Now u can either steam this in a pressure cooker or shallow fry it in a pan or Tava. I went for the option 2. Fry the karela till its crisp and dark brown spot appear on it..:) Your Khattha Meetha Karela is ready to be savoured..:D

10) If u have any leftover filling add it to a pan and pour 1/3 cup of water to it. make it like a gravy and add the fried karelas to it. It will become Bharva karela curry :D.

Enjoy it the way u want..:d. We loved it :)

Matar Salad

2011-02-08T17:05:00.000-08:00

This is a tasty, refreshing and amazing Salad. Simple to make and healthy to eat :) Me n "R" both like to have lotsa veggies in our diet. I am practically crazy about raw veggies... I can enjoy a salad anytime of the day.... provided someone makes it for me.:P Did i mention I am very very lazy? ;).

Well this recipe was invented a fine day when I was out of salad (remember the big bag of salad u get in costco?). So i decided I will make a salad with some beans...checked the pantry and see my luck I was out of all beans too... no garbanzo cans, red beans or even black beans..:( I looked into the freezer and saw some green peas and voila... a recipe was born :)

Ingredients :

Frozen peas - 1 cup
Carrot - 1/3 cup (finely chopped or grated)
Onion - 1/2 cup (finely chopped)
Tomato - 1/2 cup (optional I didnt have it)
Lemon juice - 1 tsp
Salt to taste
Black pepper - 1/2 tsp
Fresh coriander - 1/3 cup (finely chopped)

Method :

1) In a microwave bowl take the frozen peas and microwave for 5 to 6 minutes. 2) Let it cook well but not too mushy. 3) add the chopped carrots, onions, tomato and mix well. 4) Add salt, black pepper and the fresh coriander and mix well. 5) U can add some chopped lettuce if u like..:)

Enjoy this fresh Salad :)

Kala Chana Chaat

2011-02-08T10:37:00.000-08:00

Lelo...Lelo....Chana chaat lelo...:) Yummm! I love Chaats. They are tangy, spicy, sweet and so so yumm....and I thank god Radha is one too. I often make this for evening snacks.

The recipe is really simple and easy to make... does need some preparations like soaking the kala Chana over night...:)

Ingredients :

Kala Chana - 1 cup (Soaked overnight and cooked in the pressure cooker for 4 whistles)
Onion - 1 (finely chopped)
Tomato - 1 large (finely chopped)
Potato - 1 big (boiled and diced)
Salt to taste
Lemon juice - 1 tsp
Red Chilli powder - 1 tsp
Tamarind chutney - 1/4 cup (optional... but if u have it its better)
Pepper - 1/4 tsp (optional)
Fresh Coriander leaves - few sprigs (finely chopped)
Green chillies - 1 (finely chopped)
Sev - 1/2 cup (for garnishing)

Method :

1) Take the cooked Kala chana in a bowl. 2) Add the chopped Tomatoes, Green chillies, onions and potato in the bowl along with the chana and mix well. Add the salt, red chilli, pepper and mix well again. 3) Mix in the lemon juice , tamarind chutney and fresh coriander leaves. Garnish with some sev and serve.

Your tangy, tasty evening snack is ready. Yum Yum yum !...:) Enjoy this awesome chaat n do remember me when u do ;)

Roasted Batata Vada

2011-02-05T19:25:00.000-08:00

Yes.... I am thinking fried n oily food today. First I posted an Onion Pakoda recipe and then a batata Vada post..... but thank god this one is not deep fried... compared to its original version..:d This is a roasted Vada paav. I want to thank my friend Pooja from college to pass this idea to me of making a guilt free batata vada...:P Thank u Pooja :) I owe u one :D

I made these vadas for our evening snack yday. When I first told "R" I am making Batata vada his first reaction was "nooooo" ...hehhe yeah. We both r having cold and the idea of heating oil, the smoke and the greasy batata vada is the last thing we want now..:P Inspite of the great love we have for the vada we just can't bear the heated oil smoke in our home. When I told him I am roasting it...He was excited to try it :). really the vadas turned out so good....I didnt miss the oil at all...:) It was yum yum !

Ingredients:

Potatoes : 4 big russets (boiled and lightly mashed)
Garlic - 8 pods (the more u have the tastier it tastes)
Ginger - 1" piece finely chopped
Curry leaves - 10 to 12 leaves
Green chilli - 2 finely chopped
Coriander leaves - 1/2 cup finely chopped
Oil - 2 tsp + 1 tbsp
Mustard seeds - 1 tsp
Jeera (cumin) - 1/3 tsp
Besan - 1/2 cup
Red chilli powder - 1 tsp
Salt to taste
Turmeric powder - 1 tsp + 1 tsp
A paniyaram pan.

Method :

1) In a saute pan add 2 tsp of oil. To it add the chopped garlic, ginger and green chilli. After its sauted a bit... add the curry leaves and turmeric powder.
2) Add the mashed potato and salt and mix well. Heat it the spices mix well with the potato. Add the fresh chopped coriander and mix well. Ur potato filling is ready. 3) Make small marble size balls of the mixture and keep aside.

4) In another bowl, mix in the besan, salt, red chilli powder and turmeric powder with some water. Mix well into a nice batter somewhat like a dosa batter consistency.
5) Heat the paniyaram pan (preferably a nonstick...as it takes less oil..) and put a drop of oil in each of the pans. Dip the balls in the batter and fry them. Turn it after it cooks on one side. Cook both the sides. Remove from the pan and eat it with some garlic chutney or Tomato ketchup.

U can also stuff this vada into a bun or paav and enjoy delicious vada paav :)

Onion Pakoda

2011-02-05T12:44:00.000-08:00

Rainy, cold evening, steaming cup of coffee.... someone to talk sweet nothings and crispy hot onion pakodas... hmmm wtelse can u ask for?

Last month Los angeles witnessed some very bad rain.....now dont give me stares...but it was really bad compared to what we get normally. I have never seen so much rain in the past 4 years that I have been here. First 2 days were like "wow its raining".

Next few days were like "again....? good we need water to remove the scarcity" .

After those early few days....it was like " what the hell its raining again....I hate it :P"

Now I know that an overdose of anything can make u hate it :P

Anyways whats best than hot crispy pakodas for a rainy evening..:)

Ingredients :

Onion - 2 (Any type will do...I used red)

Besan (gram flour) - 1 3/4 cup

Rice flour - 1 tbsp

Salt to taste

Red chilli powder - 2 tsp

Green chilli - 1 finely chopped (optional)

Fresh coriander - few sprigs (for additional flavour...but is completely optional)

Oil for deep frying

Method :

1) Heat the oil in a kadai on medium heat and then clean and chop the onions into thin slices...such that u can seperate each layer. Add salt, red chilli powder and keep aside covered for 10 to 15 minutes. 2) The onions will leave water.

3) Add the gram flour and rice flour to the onions and mix well. 4)Mix the besan and rice flour together. Add the flour little by little to the onions.... U may sometimes not even need the whole 1 3/4 cup of flour depending on the amount of water the onions leave. Add green chillies, coriander leaves and mix well. The batter shouldn't be running. 5) It should be thick and sticky. Dont add water to this. If u feel u added more flour, just let the batter sit for 10 minutes or more and then mix it well... it should become fine.

6) Now check if the oil is hot. The oil should be moderately hot so that the pakodas rise as soon as u put them in oil. 7) Fry the pakodas until golden and remove on a kitchen towel (paper napkin ) to drain the excess oil.

Serve with hot filter coffee on a rainy evening... or even otherwise..:) enjoy!

New Mehendi Designs

2011-02-04T13:02:00.001-08:00

The new mehendi design...:) do comment plz :)

Doodh Peda

2011-02-04T11:59:00.001-08:00

Deliciouso ! I love milk sweets. Anything made out of milk (except payasams) I simply love them especially the bengali sweets. Somehow I can't stop myself from have seconds n thirds and fourths.... well u know what i mean ;)

I saw this Microwave doosh peda recipe in spme blog.. I dont remember where... and bookmarked it (I lost the link when I formatted my pc ). It was the most simple recipe and the pedas where awesome... as if I entered a sweet shop in India..:) yumm! I did find a scribble on my recipe book for the peda....which i had written for a friend. (thank godd!!!! :P) So happy to see the recipe... I decided to try these again...:) its a fool proof recipe. I will share the original recipe when I get it through my innumerous seraches. I do remember the picture for the original peda.... but forgot the link... hmm so stupid right?

Anyways this what I had scribbled on my notebook...:)

Ingredients :

Low fat Milk powder - 1 3/4 cups
Condensed Milk - 1 can (14 oz)
Butter / Ghee (room temperature) - 4tbsp (1/2 stick)
Cardamom powder - 1/4 tsp
Crushed pistachio - for garnishing
Saffron - few strands (optional - i didn't use it )

Method :

1) In a microwave safe deep bowl add the butter, condensed milk, milk powder and cardamom powder. Mix well.
2) Microwave for 3-4 minutes. Remember all microwaves differ so keep checking. Remove and microwave the mixture every 1 minute.
3) Take a small portion and try to roll it between ur fingers. If it retains the shape and doesn't stick, that means its done.
4) When it cools, take small lemon size pieces and roll into a ball. Gently press in the centre forming into a disc.Put some coarse pitachio powder in the centre of the peda and press well.

your lovely pedas r ready to be enjoyed. It was yumm!

Tandoori Veggies

2011-02-02T11:03:00.001-08:00

Well as a lovely friend said....looks like I am on a streak...:) I am posting almost everyday from the past 4 days....which beleive me is a lot according to my earlier posting schedule :P. Hope I keep the good work on.

Anyways coming to the recipe....its a vegetarian tandoori dish using tofu and other vegetables. Many friends who saw this pic first thought I have become a non vegetarian and started cooking mutton or chicken....hmmm maybe they thought so because of the colour. But I guarantee this is pure pure vegetarian dish :P

It easy to make and goes good as an evening snack or serve it on a platter of pulav n raita..:)

Ingedients :

Firm Tofu - 1 cup (chopped in big cubes)
Green bell pepper - 1 cup (chopped in big chunks)
Cherry tomato - 1 small box
Button Mushrooms - 1 small box
Chinese eggplant - 1 (chopped in thick slices)
Zuchini - 1 big (chopped in thick slices)
Onion - 1 medium (cut in big chunks keeping the layers intact)
Garlic - 3 cloves (minced)
(you can use other veggies like squash, potato etc)

For the Marinade :

Salt to taste
Hung curd - 1 cup
Tandoori Masala - 2 tsp
Chaat masala - 1 tsp
Kitchen king masala - 1/2 tsp
Pepper - 1/2 tsp
Ginger paste - 1 tsp
Coriander cumin powder - 2 tsp
Red chilli powder - 1 tsp
Lemon juice - 2 tsp
Olive oil - 1/2 tbsp
Red food color - 2 pinches (optional)

Method :

1) Preheat the oven at 350 F.Mix all the marinade ingredients in a bowl (except oil). Beat it well into a smooth paste. Do a taste check and adjust the seasoning.. the marinade should be nice n thick...not runny. see that ur hung curd has no water in it at all..:)
2) Put all ur chopped vegetables in a big bowl. Add the marinade to this and mix gently. Dont mush or break the vegetables. U can use ur hand to toss it gently.....so that the marinate coats all the vegetables well.I do that :) Cover and leave it here for atleast an hour.
3) After an hour thread in the vegetables in any order u want into a wooden skewer. Wet the skewers before threading the veggies so that they dont burn in the heat from the oven. U can even skip the sweker and actually roast these of stove top using a hot hot pan / tava :)
4) Anyways once u have threaded the veggies place them in the preheated oven for 15 minutes. keep turning it in between and keep and eye on the oven all the time. U dont want ur veggies to be burnt...:). Additionally u can run the oven at "broil" for 2 mins maybe to give it a charged look...:)

Ur Tandoori veggies r ready. Remove it from the skewers and serve it along with some yogurt dip or simply serve it on ur vegetable pulav. Enjoy !

Eggless Triple Chocolate Cake

2011-02-01T19:00:00.000-08:00

It looks yummy right? It tasted yummier...trust me. I made this cake for this new year of 2011 with some help from "R" who actually offered to help me out with baking this cake. He was surprised on how simple it is to bake...."provided you follow the measurements" :) This is very simple cake and it is eggless. I got the Idea of making this from Anu's blog Mriganayani .
Her chocoholics cake was awesome n looked so tempting... that I had to try it out :)

I call it Triple chocolate coz its a dark chocolate cake with chocolate icing and dark chocolate ganache. Three delicious layers of chocolate...:) I made few changes to the recipe... but the idea is fully from Anu's blog.

Ingredients for the cake :
yields one 8-9" cake

All purpose flour - 1 and 1/2 cup
Sugar - 3/4 cup
Salt - 1/2 tsp
Baking soda - 1 tsp
Unsweetened Cocoa Powder - 1/2 cup
Vanilla extract /essence - 1 1/2 tsp
Canola oil - 1/3 cup
White Distilled Vinegar - 1 tbsp
Cold water - 1 cup

Ingredients for Chocolate Icing :
( to cover two 9" cake with the filling of icing in between)

Butter - 1cup (2 stick)
Unsweetened Cocoa - 1 cup
Powdered Sugar - 1 1/4 cup
Milk - 2/3 cup
Vanilla extract - 1 tsp

Ingredients for the Chocolate Ganache :

Dark Chocolate chips : 1 cup
Whipping cream - 3/4 cup
Corn Syrup - 1 tsp (optional)

Method :
1) Preheat the oven to 350 F. Firstly bake the cake. From the ingredients given for the chocolate cake mix all the dry ingredients (except salt n sugar) and sift it atleast two times. 2) In another bowl wisk together all the wet ingredients with salt and sugar. Wisk well to dissolve the sugar and salt in the vinegar, oil n water mixture. 3) Slowly keep adding the dry mixture into the wet ones. Mixing with a hand blender so that the batter becomes aereated and has no lumps in it. 4) Once the batter is smooth, pour it into two 8-9" greased cake pan and bake in the oven for 25 to 30 minutes. Keep checking inbetween.5) Mine were done in 22 minutes, so please keep checking and do a toothpick test before removing the cake out of the oven. 6) Take it out and invert it on a cooling rack for cooling down. Once cooled wrap it in a plastic wrap and keep it in the freezer or fridge for cooling. It helps best if the cake is cool before u start icing.

7) For the icing, beat room temperature butter in a deep bowl. Add powdered sugar little by little and beat until the icing is fluffy n smooth. Add cocoa powder, vanilla essence and beat again until smooth n creamy. 8) If u want to do a crumb coating ur icing should be of a spreadable consistency. So add milk to the icing little by little to make is thinner and easily spreadable. 9) If u want to use ur icing for decorating keep the icing thick. Piping designs hold better when the icing is thick. Keep icing aside.

10) Prepare the ganache by boiling cream in a pot. 11) Take the chocolate chips in a bowl and when the cream is in a rolling boil pour it on the chocolate chips. 12) Let it stay for 2 minutes and then stir well using a wisk until the chocolate blend in with the cream. Let it form a smooth creamy chocolate sauce. Add corn syrup to the sauce to add that shine to the chocolate sauce. Keep aside in room temperature or in a warm place. Remember it should be cool or room temperature when ur r pouring it on the cake.

Assembly of the cake :

1) Keep on cake on the cut cardboard on which u will serve ur cake. Place small plastic sheet/ parchement or foil sheets below the cake and over the board... so that the icing and ganache when put on the cake dont spoil ur cake board.Cut the rough or hard edges of the cakes well and remove the crumbs if any. 2) Put about a big spoonful of icing on one cake (this form the lower layer of ur 2 layered cake). Spread it on the cake to form a thick layer of the icing. 3) Place the second cake on it and spread another big spoonful of icing on it. Cover even the sides of the cake in a thin layer of icing. This is called the crumb coat.
4) Keep the iced cake in the freezer for 30 minutes or so... for the crumb coating to become hard. 5) Remove and spread another thick layer of the icing on the top and sides of the cake. Smooth it well. 6) Now u can either decorate it with the remaining icing and piping bags...or use the ganache as i did...:) This cake will take awesome even without the ganache..:)
7) Keep the cake on a clean serving. Spread some plastic sheets to collect the falling ganache. 8) Now pour the cooled ganache on the cake... let it overflow and drip from the edge. 8)I used a serving spoon and kinda splashed it on the sides to cover the cake completely. Let this cake stay in the until the ganache solidifies a bit. Remove the plastic pieces kept for protection... Ur cake is ready to be served n enjoyed..:)

Hope ur enjoyed this recipe...:) Do give me ur valuable opinion on the same. Love u guys.. and have a great year ahead :)

Vegetable Sheperd's pie

2011-02-01T12:46:00.001-08:00

Vegetable Sheperd's pie. This is something i tried long ago... took pics and never bothered to post. This savoury pie is very simple to make and filling..:) A nice way to include all the veggies u family normally tries to avoid..:) Kids love this pie too. U can either bake it in a big casserole or make individual portions of the pie in Ramekins..:) A Sheperd's pie normally is a supposed to be "no extravagant dinner". It was something the sheperd's wife used to make with leftovers available and vegetables. U can even add chicken or any other meat to this recipe. Mine is a vegetarian version. I dunno much about the origin of this recipe but know that it is something I am gonna make often..:)

Ingredients :
Filling :

Fresh or frozen Vegetables (blanched,steamed or microwaved except mushrooms) - 3 cups (I used mushrooms, cauliflower, green beans, carrots, celery, corn, spinach, peas & Bell peppers)
Onion minced - 1 cup
Tomato finely chopped - 1 cup
Cooked garbanzo beans - 1 small can
Cilantro or parsley - few sprigs
Italian seasoning (oregano will do too ) - 2tbsp
Salt to taste
Olive oil - 2 tbsp
Chopped Garlic - 4 cloves
Vegetable stock or water - 1 cup
Red chilli powder or hot sauce - 2 tsp
Black pepper - 1 tsp
Turmeric powder - 1 tsp

Cover :

Russet potato - 3 large (boiled and mashed)
Cream or heavy cream - 1/4 cup
salt to taste
Black pepper - 1 tsp
minced garlic - 1 clove

Method :
1) Heat oil in a deep bottom pan and add chopped garlic, onion and stir fry for few minutes. 2) Once the onion is slightly browned add the chopped tomato and saute well for few minutes. 3) Add all the steamed vegetables and garbanzo to the saute pan and mix well. 4) Add salt, pepper, red chilli powder, italian seasoning, mushroom and parsley and cook till the vegetables r coated with the spices and completely cooked. See that its not mushy. 5) Check the seasoning and add more if needed..:)

6) Preheat the oven to 350 F and Prepare the covering by adding cream , salt, garlic and pepper to the mashed potato. Mix well seeing that there are no lumps. 7) Now for the assembly, put the vegetable filling in a oven proof greased pie pan. 8) Level the vegetable filling on the pan and spread little bit of the potato cover mixture on the filling evenly. 9) Put rest of the potato mixture in an icing bag with a large star tip. Pipe out potato stars on the evened out potato. Cover the whole area. 10) Place the pie pan in a preheated oven and bake until bubbly for about 30 minutes. I even broiled it for a minute or 2... for the nice golden brown crust...:). Enjoy this awesome and yummy Sheperd's pie to your heart's content. It is a very filling meal to be enjoyed in a winter evening.

Hope u liked this recipe. Do leave ur valuable comments..:)