Stuffed Baby Zuchinni

Its that time of the year again ,where the farmers market are in its full form. This is where my journey begins,every saturday mornings faithfully I visit the farmers market and bring home a whole bunch of goodies. there is something about these freshly picked veggies that inspires the chef in me to come up with new ways to enjoy them without overcooking them. so when life gives u zuchinni's make stuffed zuchinni and its something that I for sure will be making it quite often..

Stuffed Baby Zuchinni

Ingredients

Baby Zuchinni 4-6

for the tempering

oil 2tbsp

jeera 1tsp

green chillies chopped 1tsp

Grind into a paste for stuffing

2cloves of garlic

1tsp tomato paste

2 shallots/small onions

1tbsp dhaniya powder

1stp tumeric

2tsp red chilli powder

1tsp garam masala powder

1/2tsp lemon juice

1tbsp roasted peanut powder

salt to taste

cilantro for garnish.

Method

Slit the zuchinni lenght wise and stuff with above ground mixture

heat oil ,temper with jeera seeds and green chillies

now slowly place the stuffed zuchinni one by one and cover and cook slowly making sure that the stuffing doesn't come out during the cooking process.

now cook until the zuchinni;s are fully cooked but still holding its shape.garnish with cilantro.

serve hot

Cauliflower Masala Kootu

Cauliflower again! How many times do we get stuck with cauliflower and the same old recipe of cauliflower fry or cauliflower with potatoes or something like that? I used to struggle with it,until  I had this kootu in a thali at a resturant in India.. Since I knew the people at the resturant I had to ask them what are the ingredients in it and they were very glad to help... and indeed it is a very unique recipe and it tastes extremely good with rice& rotis.Now don't get alarmed with Masala in it and think it may be very spicy or heavy... infact anything with saunf in it has to be called Masala..as its part of our garam masala ingredient... but truely this small spice can work wonders in this simple dish! Being addicted to this I had to share it with all my blog friends ofcourse. herez cauliflower masala kootu....

Cauliflower Masala Kootu

Ingredients:

1 cauliflower diced into bite size pieces

2 tomatoes  roughly chopped

1 onion  small diced

1/2tsp tumeric powder

4-5green chillies slited

2tbsp coconut grated

1 tsp sambhar powder

1/2 cup cooked and mashed toovar dal

salt to taste

1tsp sugar

Oil 2tsp

for tempering

Ghee 2tsps

Cumin seeds 1tsp

saunf 1/2tsp

cloves 2

cinnamon 1

curry leaves 3-4

corriander leaves for garnish

Method

grind into a thick paste coconut,green chillies and sambhar powder and keep aside.

Heat oil and fry the onions until translucent

next add the tomatoes and cauliflower & tumeric powder and saute until the vegetable is slightly soft.

now add the cooked dal and add some water to adjust the consitency of the gravy and season with salt and sugar. allow it to cook for about 5mins. once the vegetables are fully cooked add the ground coconut mixture. mix everything well and simmer for about 5mins.

Now heat ghee and add the tempering ingredients and pour over the kootu.garnish with corriander.

serve hot with steamed rice or rotis.

Stuffed Katrikai Karakozhombu (Spicy Stuffed Baby Eggplant in Tamrind Gravy)

Katrikai or Eggplants are the kinda vegetable that has its own fan club. But I know many who don't enjoy its taste. I make a various number of things with eggplants ranging from Indian to Italian. Baingan/Katrikai/eggplant/aubergine.... whatever they are called is very versatile ..there are .numerous famous Indian recipes just to name a few :

 Bharwan Baingan,Baingan da Bhurta,Bhagara Baingan,Ennai Katrikai etc etc  ...But one of my all time favourites is this one. Its a tamil version curry&Its very simple to make and its spicy.... and can be eaten with steamed rice with some potato fry with a dallop of ghee on it..I make mine with a stuffing which later on thickens the gravy giving it a curry like consistency..

 Stuffed Katrikai Karakozhombu (Spicy Stuffed Baby Eggplant in Tamrind Gravy)

Ingredients:
Small Baby eggplants 8-10 (will serve 3-4)
Tamrind pulp 2tbsp
salt
oil
curry leaves 10leaves
Mustard seeds for tempering1/2tsp

For the stuffing:
fry in 1/2tsp of oil the following.
2 tsp of channa dal and urad dal
5-6 dried red chillies ( more for more heat)
4tsp corriander seeds
3-4 small onions or shallots
cool and grind into a thick paste without much of a moisture in them.Add some salt for the stuffing.

Method
Slit the eggplants and stuff them with the above prepared stuffing
Heat oil in a pan,add mustard seeds and curryleaves
once they have spluttered place the stuffed eggplants one by one carefully.
now fry them on both sides to get them a nice golden color and to seal the stuffing inside.
now add water along with the tamrind pulp and season the gravy with salt .(remember the stuffing masala has salt already)
allow it to boil and until the eggplants are cooked through and the oil starts floating on the top
adjust the consistency of the gravy by adding more water if required.

serve with steamed rice with a dallop of ghee.

Comfort food 101-Kadhi& Chawal (yougurt curry with steamed rice)

Kadhi is again a one of the comfort food that good make u feel good and warm. Its simple and very easy and mostly cooked in almost all the Indian houses. Ofcourse there are various versions and techniques of this simple recipe. In the southern part of India its called the MoorKhozumbu,nothing else but buttermilk gravy,again somewhat similar version of the Kadhi expect for the technique of making it.In the northern Indian version of this Kadhi,a deep fried fritter called Pakodi's are added. Its makes the Kadhi even more special when Pakodi's are made and allowed to soak in the yummy gravy.For me, I love simple kadhi with steaming hot chawal with some chopped onions and lemons... this meal makes me feel so good that I could even climb the everest!!

Kadhi

You will need,


1/2 cup Thick sour yogurt
1/4 cup besan
water
salt and green chilli paste. to taste
a pinch of Heeng
onion sliced 1/2 cup
garlic paste 1/2tsp
a little bit of minced ginger
a few curry leaves
1/2 tsp turmeric
oil 2tsp for tempering:
mustard seeds1/4 tsp.
jeera seeds 1tsp
Methi or fenugreek seeds 1/4tsp
dried whole red chillies 2-3
whole dhaniya seeds 1/2tsp

Method:

mix the besan for the kadhi with the yogurt(mix through so that there are no lumps).
Add  ginger, garlic,sliced onions ,tumeric and chilli paste.to the same
so that they mix thoroughly as well.
now heat up the oil . Add the Tempering ingredients to the hot oil and allow it to splutter.
pour in the liquid. Add the water and let the whole thing simmer till the raw taste of besan is gone about 20mins .If the water has evaporated add some more .after the curry has thickened to the right consistency almost like a sauce,add the salt & hing and season well. serve hot with steamed rice.

Peas Paratha.

Off all the Parantha that I adore,this one is my Favourite. Because its easily made & the subtle sweetness of the tender green peas makes it very delicious. Needless to say its good for you and kids like them too... My mom made these parantha's quite often and that tradition is continued by me now.. one of my all time delights Mutter Parantha!

Mutter Parantha(Peas Parantha)

You will need:

for the stuffing:

Peas 2cups boiled with salt in the microwave( no water added).

tumeric 1tsp

hing 1tsp

corriander leaves 1/4cup chopped

jeera powder 2tsp

garam masala powder 1tsp

green chillies finely chopped 5-6

ghee 2tsp

Method

heat ghee in a kadai,add the green chillies and all the dry powders and fry for just a min, next add the peas and corriander leaves and try to mash it slighlty with the back of the spoon. get the peas coated with all the masalas well.

keep aside to cool. the stuffing is ready.


For the dough( the dough is almost the same for all paranthas)

whole wheat atta 2cups

ghee (this recipe requires ghee ,but u can also use oil) 2tsp

lukewarm water (REQ AMT)

milk 2tsp

salt.(REQ AMT)

Mix the above things into a dough, knead it for 5mins. and cover and keep in a damn cloth for 30mins.

other ingredients

oil/ghee/butter for the tawa.


Method:
For making the paranthas

Heat a tawa,and keep it in medium ,let is get hot.

meanwhile, take a big lemon sized dough and roll it out like a puri.

take 2tsp of the stuffing and place it in the center of the puri.

now close the edges and again reform it into a round.

now apply dry atta on both the sides and start kneading it from the center ,moving ur rollpin away from the center.

form a parantha.( IF THE STUFFING COMES OUT, DON'T WORRY, NEXT TTME ADD LESS PRESSURE WHILE ROLLING THE PARANTHA AND ALSO DON'T OVERSTUFF THE PARANTHA).

Place the parantha on the tawa and cook on both sides. once cooked apply generously ghee/butter and make it golden brown.

serve hot with a dallop of fresh butter if u like.

Rajma Masala

Rajma or Kidney beans is a staple ingredient thats very commonly used in our Indian kitchens. especially in the north of India ,(Kashmir,Himachal and Uttar Pradesh) this is a very common side dish thats often made in their everyday kitchen. The Kashmiri Rajama  is supposed to be one of the best Kidney beans thats available and they are usually made medium to spicy and served with hot ghee and steamed rice. In every Resturants or Dhabhas in the areas of Jammu & Kashmir Rajma & Chawal is a must have and a hearty delight for all the vegeterians ! Each Family has their own recipe for this ,but this is my version,a very hearty and filling protien rich meal... Rajma masala or Rajma Curry..




Rajma Masala

Ingredients:

Rajma 1 cup (soaked in 3cups of cold water for atleast 5hrs ).
Tomatoes diced finely 1 cup
corriander powder 1tbsp
garam masala 1tsp
tumeric powder 1tsp
corrainder leaves 1cup
lemon juice 1/2tsp
bay leaf
oil
salt as req


Grind into a thick paste:

Ginger 3tbsp
garlic 3 pods
white onions 1/2cup
roasted jeera 1tsp
green chilli 2 or 3 (more for more spice)


Method:

Pressure cook the soaked rajma with some salt until it is very soft. ( can be mashed with the spoon)

Heat oil in a kadai, add bay leaf and the ground paste.

fry this for a while.

add the tomatoes, salt for the masala , tumeric and all the other dry masalas.

fry till the tomatoes r soft .

next add cooked rajma with its water.

add more water if needed.

add in 1/2 of corriander leaves

cook this for atleast 20mins in low flame.

finally add the lemon juice and the remaining corriander leaves.

serve hot


suggested accompliments:

jeera rice

pulav

roti/naan.

Spring Break!

Its been quite a while that i posted a recipe. Thats because I was on vacation to Dallas. We really enjoyed and had loads of fun... But the most fun I had was making an Indian Thali for everyone...
herez the picture:

Its just simple ingredients put together to make a wholesome meal within on time. Contents on the Thali Clockwise:

Kashmiri Pulav

Gulab Jamoon

Simple Raita

Rajma Masala

Chayote squash Curry

served with Roti, Papad &(spiced buttermilk) Chaas.

We can do simple meals everyday and serve them in a unique style to create more intrests in our everyday Meal. Our meal was delectable and delicious,and most of all it made everyone feel special about it.

so try making something new,whip up a new thali and enjoy with ur loved ones!will soon post the recipes for the above.

Award from My friend!

Thankyou So much Sathya!!!!!

Guilt Free Potato Chips??

Is this even possible. And the answer is Yes. Thanks to the  good old microwave. Recently I have been seeing my grocery store having potatoes on sale.They were really a bargain & I brought a huge bag and didn't use much of it ,until I made this potato chips. Its very easy and we can munch on it knowing that we are not guilty...thats a relief.
Herez how I made ...


Guilt Free Potato Chips

Ingredients:
Russet Potatoes
salt
For seasoning the chips
Chilli powder
salt
oil/oil spray.

Method
Peel the potatoes. Slice the poatoes in a mandoline into thin rounds.
Bring water to boil
add salt generously.
put  the potatoes and blanch them for 3mins.
Remove and cool them on a towel neatly one by one.
Now this is the stage where the waiting begins.we need the potatoes to be nice and dry.drying them in sunlight is a good option too. allow it to dry for atleast a couple-a days.
Now at this stage we can store the well dried potatoes in an airtight container and use it when we need.or get chowing right away!
Now the best part.
You could fry them in oil like any other chips ,but thats not gonna be guilt free though.But the other option is to microwave it. here is how....
Take a microwave plate
arrange the dried potatoes on it and microwave for 1-2mins until they become crisp and golden.
now add the seasonings to it,to make the seasonings stick to it,add oil and mix well.
Enjoy!

Broccoli Dal

I love Broccoli and my love towards that vegetable has made me go crazy in trying out different recipes with it. Its such a nutritious vegetable ,often often in chineese takeout dinners and thrown away ! I love it for its vibrant color,nutty taste and sharp crisp texture . For me ,Broccoli can be made any which way and i would eat it without any hesitation. But my family needs the broccoli to be spiced up. My son loves this recipe and it really is very easy for all the struggling Mom's trying to get some nutrtional veggies into their kids meal. Broccoli Dal is one of my favourites and I hope it becomes yours soon too!

Broccoli Dal

You will need


Broccoli crown  chopped into bite size pieces 2cups
Onions 1 chopped finely
Green chilies 4/5 chopped finely
Ginger chopped 1
Tomatoes cut into quarters 2
Salt
Turmeric 1tsp
Coriander powder 2tsp
Jeera powder 2tsp


Masoor dal 1cup soaked in water for 30mins.

Whole clove 2
Bay leaf 1
Ghee 2tbsp



Garnish:
Lemon juice
Coriander leaves chopped.



Method:
Pressure-cook the dal with 3cups of water along with tumeric, bayleaf, clove for about 4-5 whistles. The dal has to be well done,

In a kadai heat some ghee and add the onions, greenchillies& ginger and sauté well.

Next add the Broccoli and the dry masala powders and mix well.

Transfer the dal into a pressure pan, and keep it in simmer. Add the Broccoli  mixture over it and add salt and tomatoes. Add some water to thin the dal if need at this point.

Keep it in pressure pan and continue cooking for another 3 whistles.

Garnish and Serve hot .


For more information on Broccoli visit      http://www.whfoods.com/genpage.phptname=foodspice&dbid=9

Sepankazhaungu Varuval (Roasted Taro root )

Off  all the root vegetable delights this one is my favourite. Its requires a bit more attention and preparation than potatoes but its worth the effort. Taro is very starchy and gummy and not much of a flavour on its own. But the magic of spices makes this roasted delight irrestitable.My mother back home did hours of prep work,by 1st steaming them,deskining and the cooking over low flame in a iron skillet to get it nice and golden and crispy. But now since we all have oven at home,why not use it? so herez my modern version to yet an another delicious Roasted root vegetable!


Sepankazhaungu Varuval (Roasted Taro root )

Ingredients:

Taro 1pound

dry masalas:

chilli powder 1tbsp

salt according to taste

tumeric powder 1tsp

dhaniya powder 1tbsp

hing a pinch

Oil

for tempering

Mustard seeds 1/2tsp

curry leaves 5-6

whole dried red chillies 2-3

Method

In a pot of water add the taro root and bring it up to a boil. Putting the taro in cold water and then bring them to cook is technique  used in all the root vegetables.this method ensures that they are well cooked and doesn't make them starchy.test the doneness of the taro with a fork or a knife. it has to be tender in the center.

Now allow it to cool for an hr or so. this process can be done a day ahead.

now deskin them and cut them into rounds. the flatter it is the  more surface for the spices to stick to them.

Now mix in oil all the dry spices and then apply them evenly on the steamed taro.

now perheat the oven to 400F and roast them for 30-40 mins until they are nice and golden,turning them once in betweeen.

now heat oil,temper the mustard,curry leaves and redchillies and pour over the roasted taro.

serve with any maincourse.

taro = taro root = dasheen = arbhi=sepankazhangu=coco = cocoyam = eddo = Japanese potato = baddo = elephant's ear = old cocoyam = sato-imo Pronunciation: TAHR-oh Notes: If you'vsampled poi at a Hawaiian luau, then you're already familiar with taro. Many people don't think much of poi, but taro can be served far more advantageously. It has an interesting, nutty flavor, and it's quite good in stews or soups, or deep-fat fried or roasted. In its raw state, it can be toxic and harsh on the skin, so wear gloves or oil your hands when handling it, and always cook it before serving it.

Layered Tikki Chaat & Vegetable Puffs ( Leftover special!)

How many of us struggle with the leftovers being passed around without anyone wanting to eat them. Every leftover can be spiced up ,altered and created into a brandnew dish without even knowing it was the leftovers from our earlier meals. Creativeness is key in this ,at the same time the nutrition has to be retained as we may be overcooking the food. Herez an example of my leftover special and also my entry to the   Left Over delicacies Event hosted by our friend  Chef of the Lounge @  http://spicylounge.blogspot.com/
Thanks for coming up with such a challenging event!

Layered Vegetable Tikki Chaat

      The tray of tikki's arranged and served right before the party


Ingredients
Left over Vegetable ( any dry (non gravy) ) vegetable would work
Potatoes Boiled and mashed 1
Boiled peas 1/2cup
raisins 2tbsps
onions diced 1/2cup
Dry masalas
Chaat masala 1tsp
dhaniya powder 1tbsp
salt
garam masala 1tbsp
Bread crumbs 1/2cup
oil/butter for pan sauting the tikkis

Method:
Mix the Leftover Vegetable along with the rest of the ingredients and make a mixture.
lightly dust in the breadcrumbs and pan saute the tikkis on each side until brown and crisps.

Serving the Tikkis:
U will need
Medium spiced Store brought salsa
green chutney
tomato ketchup
yougurt
sev
Arrange the tikkis on the platter.
on each of them layer the salsa,green chutney,tomato ketchup,yogurt and sev
serve hot!

Vegetable Puffs

The same ingredients are used in the Vegtable puffs
after making the mixture from the Leftover vegetables ,fill them in a thawed stored brought puff pastry sheet and bake according to the package instructions.
serve with the same chutneys and sauce.

Mumbai Usal

Mumbai Usal.

Usal is basically a spicy curry made with dried or sprouted legumes. The popular ones are Matki usal,Mattar usal and Moong usal. Usually Matki and Moong are sprouted before used to make usal. Today I am posting a recipe for Mutter usal,which can be substituted with matki or moong sprouts if u want.

Usal is usually served with pav,lemon wedges,onions and raw green chillies. Its exteremely tasty and poor man's food in Maharastra.Its extremely famous on the road side hotels, dhabha's on Maharatra highways ,canteens,railway station cafeteria and local bus stands ,as it is tasty and filling . Its served a lot during lunch and there is a twin called misal which is basically usal topped with farsaan and sev.Other variations include pakodi usal pav,where crisp onion pakoda's are crushed and toped over usal.,samosa usal ,wada usal and on and on. But the classic never gets worn out and its a popular favourite in my hometown....

Hope u make it and enjoy it!


Method
Part 1

Soak 1 cup of white peas(vatana) in 3 cups of water for 3hrs.

Pressure cook with salt,tumeric and a pinch of hing just for 2-3 whistles.(otherwise it will become very very mushy).

Part 2

Gravy

Ingredients:
chopped onions 1cup

chopped tomatoes 1cup

chopped ginger,garlic and green chillies 2tsp each

tumeric powder

garam masala powder 2tsp

chilli powder 1tsp

jeera seeds& mustard 1tsp each

salt

oil 1tsp


Method

Heat oil in a kadai.

add the jeera seeds & mustard and then onions. saute for 2mins. next add the ginger,garlic and chillies.

fry well.

Next add the tomatoes,add the masala powder,salt and the cooked peas.

add 2cups of water and simmer for about 30mins in medium flame.

at this stage u can serve it with pav or bread ,But traditionally,this is topped with spicy rasa or gravy and then served.Its taste is fully enhanced only if u serve it with rasa.

I like this to be served with rasa,because it reminds me of my college cateen and the golden days !!!


Part 3
Rasa(or spicy gravy)

oil 2tbsp(NOTE THAT ITS TABLESPOON NOT TEA SPOON)

onions finely chopped 1/2cup

chilli powder 2tsp

garam masala powder 2tsp

lemon juice 1tsp

corriander chopped 1/2cup


Method

Heat oil,add the onions. fry it till its golden brown.

now add the chilli powder, garam masala powder and immediately add 1cup of water.

add salt and allow it to boil for 5-8mins.

put off the flame.

add the lemon juice and the corriander chopped.





serving suggestion.

option 1

pour the rasa on the usal and serve.


option 2

Take 2 laddles of usal in individual serving bowls.

take 1 laddle of rasa and pour on top of the usal.

on the sides :pav/bread/naan.onions and lemon.

Red Pepper Chutney

I'm always fascinated with the different range of colored peppers that are available these days at our grocery stores. And we don't make much use of it except for stirfries . When I came across the goodness of Red peppers which has more vitamin c than an orange I decieded to make the best use of it in my kitchen. I made this chutney and it became a favourite, the natural sweetness of the redpepper makes the chutney more tasty!This recipe is particularly healthy since it has just a few drops of oil,and it doesn't over cook the pepper ,so its nutritional values are intact. Plus it just takes 10mins ,so before the rice is cooked the meal is ready!

RED PEPPER CHUTNEY

Ingredients:
1 Large Red pepper diced into cubes and seeds removed
5-6 dried red chillies (Add more for more spicy chutney)
salt
tamrind extract 2tsp
Hing a pinch
urad dal 2tbsp
oil 1tsp

Method
Heat oil,add the urad dal and red chillies and fry till they are roasted and golden
remove and set aside
now add the diced pepper in the remaining oil and fry until they are just soft
in a blender ,grind together the peppers,dal,chillies,tamrind paste,salt & hing into a thick chutney consistency.
serve with rice,dosa,idlies or chappatis.

Apple Dal

This recipe was an accident actually,but i guess sometimes when we do things by mistake turns out the best thing we did. My family loves the fresh ,sweet & sour taste of this dal plus we enjoy the goodness of an apple in our meal.I have to say that once i started making this,i kinda got hooked to it and now i make it atleast once a week.

Apple dal

Ingredients:
2 green granny smith apples cut into cubes (i don't peel the skin)
green chillies slit 3-4
tumeric powder 1/2stp
cooked toovar dal 1 cup
dhaniya/corriander powder 1tsp
ginger finely minced 2tsp
tomatoes finely chopped 1
corriander leaves for garnish
salt,a pinch of sugar

for tempering
ghee 2tsp
cloves 1tsp
jeera seeds 1tsp
mustard seeds 1/2tsp
hing 1/2tsp


Method:
So the method is very simple
1)In a vessel add the tempering ingredients, once they start to splutter
2) add the green chillies , diced apples along with the dried ground spice powders,cover and cook still they r soft but not mushy
3) add the cooked dal,chopped tomatoes,ginger and the seasonings (salt & sugar)
4) adjust the consistency of the dal,allow it to cook in simmer for 10mins
serve piping hot with steamed rice.

3)

Handi Dum Biryani

HANDI DUM BIRYANI


Whats handi? Handi is a earthen pot that is used to cook or store water. The quality of handi so unique that even stale old bread will taste good in it. The porous earthen clay gives it all the aroma and taste and not only that,the shape in which it is made. That will help tp balance the heat throughout and circulate all the aroma and spices equally amougst all the things in the handi.

Handi is not easily available everywhere we are. We can definately substitute it to a dutch oven or a ceramic soup pot for our creation. Truely making Biryani is a creation as layers of gravy and aromatic rice fill the pot and slow cooked for hours to get the perfect most satisfying taste we all waited for!

Ingredients
 
Vegetables


carrots,beans,cauliflower, potato,peas ,paneer are some vegetables you can use for this recipe,.

peel, wash and cut the vegetables in fairly big size and eaqual size.

The masalas required for the gravy

Fried onion paste 1/2cup

Milk 1/2cup

salt

tumeric

garlic paste 3tbsp(approx 6-7 garlic pods crushed)

ginger paste 1tsp

green chillies chopped fine 5-6

chilli powder 2tsp

jeera powder 1tsp

corriander powder 2tbsp

garam masala 2tsp

heat oil in a kadai, add the jeera seeds,and vegetables, next add all the masalas one by one along with the milk and cook the vegetables until they are 3/4th done.


Rice:2cups

This is a very important stage in this recipe.

Choose excellent quality Basmati rice.( I like lal quila basmati rice)

wash the rice in cold running water for about 4-5times,

saok the rice in 2cups of cold water for about 30mins.

In a pan,add jeera,bay leaf,elaichi ,clove and add the soaked rice along with the water . add some salt for the rice and cook the rice until the water is evaporated. This will leave the rice 3/4th done.

Assembling :

In a pot or a wide open oven proof vessel with a lid, arrange the gravy in the bottom.

laye the rice on top

do the same until all the rice and gravy is utilised.

garnish the top layer with

safrron dissolved in 2tbsp warm milk

fried onions 1/2cup

corriander leaves finely chopped 1cup

chopped dry fruits (optional)

tomatoes (optional)

cover it tightly with the lid,

add 2 or 3 layers of alluminium foil over the lid.

In a preheated oven 325 place the covered pot in the middle rack.If you don't have a oven,place a tawa on medium flame and place the pot over the tawa.

slow cook for about 45mins,

rest it for 1/2hr

serve,with any raita,pickle and papad.



Authentic  Handi Dum Biryani is ready!

Bindi Masala(fried okra )

This is one of our favorite vegetable,not until recent times I learnt how to make it crunchy and not sticky. Okra has a sticky gooey nature and it tends to make the experience of eating it not very exicting. My mom taught me the right way and ever since then I started making Okra very often.

Bhindi Masala

Ingredients:

Bhindi /okra 1pound
onions grated 1 cup
garlic paste 1tbsp
tumric powder 1/2tsp
chilli powder 1tsp
corrinader powder 1tsp
roasted jeera powder 1tsp
hing a pinch
garam masala powder 1tsp
oil
salt to taste
saunf 1tsp
whole jeera 1tsp
green chillies slited 4/5
 
Method:

wash and dry the okra. cut the okra in diagonals,
In a saute pan, add some oil. fry the onions & garlic till golden brown. (don;t burn the garlic).
add in all the dry masala powder including the salt.
mix this well for 2mins.
now add the vegetable to the fried masala.
reduce the flame and cook open until they its fully cooked and crisp,and now finally
Heat some oil again in a kadai, add jeera ,saunf and chillies. fry and then add to the cooked vegetable .
Serving suggestions:
serve hot with
roti ,paratha ,kadi & rice

Spicy Lemongrass Rasam (soup)

Lemongrass is an excellent herb,but not very familiar . Mostly used in chineese & thai cooking became popular with its lovely lemony flavour without the sourness.its great in clearing the sinuses and has other medicinal qualties to it. I once loved a bowl of soup which had distinctive flavour of lemon grass and thought why not experiment with it ,thus was born the spicy lemongrass rasam!

Spicy lemongrass Rasam

Ingredients

Tomato Puree 1/2cup

lemongrass diced 1/2cup

ginger crushed 1tbsp

salt for seasoning

sugar 1/2tsp

grind into a powder

1/2tsp of jeera/cumin seeds

1/2tsp whole peppercons

1/2tsp corriander seeds

1/2tsp chilliflakes

for tempering

1/2tsp mustard seeds

1/2tsp ghee

Method

In a vessel,add the ginger & lemongrass with 1/2cup of water and allow it to boil for atleast 5mins

Now retain the water and discard the lemongrass & ginger.

with this water add the tomato puree with some water to a diluted consistency and season with salt,sugar and the ground powder.

allow it to slowly froth and switch off the flame

temper it with mustard seeds and serve piping hot.

add some curry leaves for garnish (optional)

Chilly Cauliflower

Temptation for a good chineese food has never left me,its always been my weakness and I love it.
There is something about spicy indochineese food that makes me eager to learn its recipe and make them for my family. Amoungst the favourites is the chilly cauliflower. Its simple and very good with a simple fried rice as a side. This recipe can be used for Paneer instead of cauliflower.

Chilly Cauliflower

Ingredients

one medium sized cauliflower cut into florets

oil for deep frying

corn starch + flour 2tbsps

onions finely chopped 1//2cup

garlic finely chopped 2tbsp

tomato ketchup 2tbsp

soy sauce 2tbsp

chilli sauce as spicy as needed

salt & pepper for seasoning

cilantro for garnish

Method

Blanch the cauliflower in hot water for a couple mins and allow it to cool

season with salt and pepper

sprinkle the flour mix over the cauliflower.

heat oil , the oil must be very hot because we want to flash fry them

quickly and carefully fry the cauliflower and keep them aside,drain them in a paper towel to remove the extra oil.

Now in a stirfry pan and just 2tsp of oil & fry the diced onions and garlic,once they r slightly golden brown add the sauces and the salt and pepper,and mix the fried cauliflower with it and toss it with the sauce to coat evenly.

finally sprinkle some cilantro or spring onions for some freshness.

serve hot.

Easy Pasta Bake

I love pasta,just in any form. It becomes all the more exicting when i see new shapes ,sizes and colors,and all of them are shaped for a purpose to provide a good source to hold the sauce that we make. Today i was kinda lazy and had just a few ingredients in my fridge,and thats what i made my Pasta Bake with... its inspired by AU Gratin recipe,simply layered with a creamy white sauce with a hint of tomato and vegetables of choice and some nice sharp cheddar cheese. I added some breadcrumbs for some extra crunch! overall an excellent meal and with a side of some crusty garlic bread it would make anyone's day!


Easy Pasta Bake

Ingredients

Macaroni Pasta shells 1cup cooked aldente according to package intructions

choice mixed veggies, i have used red pepper,mushrooms,green peas and broccoli 1cup

tomato puree 1/4cup

flour 1tbsp

butter 1tbsp

vegetable stock or water 2tbsp

heavy cream 1tbsp

mixed itallian herbs 1tsp

salt and pepper for seasoning

fresh basil a few sprigs

sharp cheddar grated 1/2cup

olive oil 2tbsp

grated parmesan cheese 2tbsp

bread crumbs 2tbsp

Method

cook the pasta and set aside

heat olive oil saute the vegetables ,don't overcook them.season and set aside

now for the white sauce

heat butter and add the flour,cook under low flame don't burn it,just for a couple of mins,

add the stock and the cream and cook until it thickens.add the herbs and tomato puree and mix well. season with salt and pepper .to make it even more richer add all cream instead of stock.

In a glass bowl 1st add some of  the sauce and then layer the vegetables,top it with the pasta and basil and finally add the rest of the sauce. now sprinkle the cheeses and the breadcrumbs.

now bake in the oven at 400f for 15mins. until its nice and bubbly and the cheese has melted and formed a crust.

serve hot with garlic bread.

Mixed Dal Adai ( Mixed Lentils Pancake)

In todays fast life with work,home and kids ,we overlook our food intake and hardly manage to balance the required amount of fruits,vegetables,protiens ,fats and carbs in our diet. we all think of cutting calories without eating right. somehow getting all the essential vitamins and minerals in our diet is very crucial to keep up a good healthy lifestyle. I think Mixed dal adai once a  week could make some difference as it contains 4 different kinds of lentils,4-5 different mixed vegetables and packs in a great flavor for all the picky eaters.

Mixed Dal Adai ( Mixed Lentils Pancake)

Ingredients

Whole Masoor Dal ( pink lentils) 1/2cup
Channa dal                                  1/4cup
whole moong dal                          2tbsp
Whole black urad dal                   2tbsp
Rajma /blackeyed peas(either one) 2tbsp
long grain rice                              1cup
whole dry red chillies                    7-8
grated mixed vegetables, i have used red cabbage,red peppers, onions and carrot 1cup
currry leaves a few leaves
salt to taste
oil to fry the pancakes.

Method
Soak the rice and dals seperately for approximately 2hrs. grind them with red chillies and mix well the salt to taste. keep this batter aside for 4-6hrs.
now befor making the pancakes add the grated vegetables and curry leaves,adjust the seasoning if required and pour on a hot griddle(tawa) to make thick pancakes (dosas). flip to the otherside and cook until they turn out golden and crisp.
serve hot with any chutney or side.or even refer to tomato plum chutney from the earlier posts,its an ideal combination with a sweet and sour tangy taste.

Once a upon an Avacado!

Whats an avacado? Whenever I used to grocery shop for vegetables and fruits I used to wonder  about this wonder fruit,being said that I had never tasted it before. Then I  had "Guacomole ", its a dip made out of avacados with garlic,onions,jalapenos ,cilantro and tomatoes. I found the taste very nice and made me want to make an Indianised version of it. Then my research about avacados became more and I was amazed at the amount of good nutritional values that this rich yet funny looking fruit had.
Avocados have a decadent, creamy texture that adds a delicate flavor to many foods. This delicious fruit also packs a nutrient punch, by contributing nearly 20 vitamins, minerals and phytonutrients to one's diet. Wow... isn't it... for someone who insists on having Indian food almost everyday like my husband.. I had to try and come up with a recipe that he also could appreciate and enjoy the goodness of this fruit.
To know more about avacados please visit http://www.avocado.org/press/nutrition/nutrition-facts
Thus was born Avacado Chutney!

Avacado Chutney

Ingredients

Ripe *avacados -2

Juice of 1lemon

green chillies 5-6

urad dal 2tbsps

salt for taste

for the tempering

mustard seeds 1/2tsp

curry leaves 3-4

asfotedia /hing powder just a pinch

Method

Avacados have a  center pit which ,so carefully with a sharp knife make a cut around the avacados and twist it gently to cut into two halves. with the knife slamm on the pit and twist and remove ,the pit/seed is not edible so discard it. now with a spoon scoop out the meaty flesh of the avacados and keep aside. Avacados like many vegetables or fruits  tend to oxidise and become black or brown in color,so to keep it vibrant green color intact immediately mix in the lemon juice with it.

next heat up some oil and fry the urad dal and green chillies until golden brown. the dal gives the chutney a nice nutty flavor along with some body to the chutney adding to the creamy buttery texture of the avacados. mash the avacados with a back of a spoon and season with salt. grind the dal and chillies and mix well with the mashed avacados. finally temper in some oil the mustard seeds ,curry leaves and hing. mix well and a very delicious,appetizing,nutritional chutney is ready. serve with rice,rotis,breads or dosas.

More information on Avacados.

**avocado = alligator pear = midshipman's butter

Pronunciation: AV-uh-KAD-oh
Rich and creamy avocados are quite versatile. You can dice them into salads, stuff them with fillings, or mash them to make guacamole or sandwich spreads. Their only big drawback is that they're also high in calories and fat, though the fat is mostly monounsaturated, which isn't as bad as other kinds. Since they bruise easily, grocers want customers to buy them while they're still hard and then take them home to ripen at room temperature for a few days. They’ll ripen more quickly if you put them in a paper bag along with an apple or banana. They're ripe when they yield to a gentle squeeze.
To open an avocado, just cut it in half lengthwise around the seed, twist the two halves apart, and then pop the seed out with a spoon or knife. Avocados darken soon after being cut, so serve them right away or sprinkle them with lemon or lime juice to slow the discoloration. Don't ever refrigerate, freeze, or cook avocados.

Varieties: The Hass = California avocado is available year-round and has a rich flavor and creamy texture. This is the best variety for guacamole, but it turns a bit mushy in salads. The skin turns almost black when the avocado is ripe—this, unfortunately, can camouflage bad bruises. The Pinkerton peels easily and has excellent flavor. The Reed is a large, round avocado that slips easily from the peel, and has very good flavor and texture. It will stay firm even when ripe, so it's great in salads, but not a good choice if you're making guacamole. The Fuerte = Florida avocado is in season from late fall through spring. It's not quite as buttery as the Hass avocado, but its flavor is excellent. The bacon avocado is a sweet, smooth-skinned variety that shows up in the middle of winter, but isn’t as flavorful as other avocados. Mexican avocados are small and have shiny black edible skins.

Showing Ripe Avacados( avacados turn brownish black when ripe and they are slightly soft to touch)

below: the cut avacados with its center pit

Paneer Mattar (cottage cheese with green peas)

This must be one of the most popular Punjabi Indian recipe that everyone knows ,and probably each of us would have our own recipe for this . But I like it to be simple yet delicious ,and using simple ingredients and simple technique will not over power the creamy taste of the Paneer and the sweetness of the green peas. The combination of these two tastes with the delicate hint of sweetness from the honey  is what makes this curry so very tasty and popular .Using Frozen green peas is a good idea ,as they are picked at the best of the season and flash frozen to keep the freshness and sweetness intact.So this is how I make it...

Paneer Mattar

Ingredients

Paneer or Cottage cheese ( cubed) 1cup
Green Peas      1cup
Tomato Puree 1/2 cup
Dry masala: Chilli powder 1tbsp ,corrainader powder 1tbsp,tumeric a pinch, garam masala 1tsp
salt to taste
garlic minced 2-3 cloves
Onions minced 1/4 cup
cashews soaked in water and grinded  into thick paste 1/4cup
Heavy cream 2tbsp
Kasoori Methi (optional ) for garnish
Honey 1tbsp
Ghee 1tbsp
oil 2tbsp


Method

Heat Oil and add the onions and fry until they are slighty pink,Meanwhile mix the Dry masalas and the garlic with the tomato puree. Now pour this mixture into the fried onions and cook until the oil leaves the side of the pan. In a fry pan heat some ghee and fry the paneer cubes until they r slightly golden brown and without breaking them,add the fried panner into the tomato base along with the green peas.Season with salt & adjust the consitency of the gravy by adding some water. Next add the honey,cashew paste and the kasoori methi. mix well and keep in the flame just for a 1min.
turn off the flame and add the heavy cream and garnish with corriander and serve with your choice of bread or Rice as an accompliment.

Sweet & Sour Plum Tomato Chutney

What is it about chutneys that its so versatile? I keep thinking and there are endless options ,using fruits and vegetables. I must say while chatting with my friend I got the inspiration for this chutney,so thanks  to her it was one of the fingerlicking lipsmaking good chutney I have ever made!
I used some tomatoes and Red Ripe plums for this,offseasonal for plums,but i guess the slight sour taste from the plums actually enhanced the whole chutney.

Sweet & Sour Plum Tomato Chutney

Ingredients
Tomatoes chopped 2cups
plums pitted and chopped (with skin) 2cups
sugar 1/2 cup
white vinegar 2tbsps
salt to taste
chilli powder 2tbsps
oil 2tsp
mustard seeds 1/4tsp
whole red chilles 1-2

Method

Heat some oil,add the mustard and chillies. once they splutter add in the tomatoes and plums. cover and cook until they are mushy.
Now stir in the vinegar,salt,sugar,chillipowder.cook until all the excess water is evaporated and it becomes like a jelly consistency.
turn off the flame and serve.
I like this with any meal as a side,or even as a dip for chips.

Cheesy Jeera Rice

Sometimes it becomes neccessary to jazz up the regular old recipe a little bit to make it appetizing and attarctive, and it actually works. Being tired of the same old jeera(cumin) rice as a side to all the currys I try a various options in Rice. This time it was just some colorful pepper that I hallowed and seasoned and grilled before fillin it with rice ,the sweetness of the red pepper actually enhances the rice and make it very fragrant too.This worked out very well,and since we had company over for lunch,I like being creative and artistic and it was very well apreciated.

Cheesy Jeera Rice

Ingredeints:

Basmati Rice  1cup

whole spices  Cumin Seeds -1/2tsp

                      cloves  2-3

                      cinnamon stick 1

                      whole black peppercons 2-3

butter 1tbsp

olive oil 2tbsp

salt

grated cheese 2tbsp

halved  hallowed pepper of ur choice

corriander leaves for garnish

Method

Heat oil in a pan,add the whole spices one by one.as they release their aroma,add in the rice.coat the oil.the rice will become well coated ,now add 2 cups of water ,salt to taste and the butter and cover and cook until the water is all evoparated and rice is plumpy and cooked. use a fork to fluff the rice.

Now heat the broiler or a grill pan and grill the pepper and season the inside with some salt and pepper.

The pepper should still hold their shape while slight cooked.

now fill the rice in the pepper and top with grated cheese.

grill/broil the rice until the cheese is melted abt 2-3mins

serve as a side side to any curry of ur choice.

Masala Artichokes

I had once had this amazing marinated artichoke hearts as an antipasti in an Itallian resturant.This made me realise that its one of the most fantastic tasting vegetable with lots of rich essential vitamins and fibre , which we hardly use . It tasted somewhat like drumstick and much to my amazement a light smoky after taste. I had made use of artichokes in some dip recipes earlier,but thats it. So finally when I came across some beautiful frozen artichoke hearts &decieded to create my own Indianised version of it.... viola Masala Artichokes was born!
It tastes pretty good and will go along as a side dish for any Indian meal.



Masala *Artichokes

Ingredients

Artichoke hearts ( frozen) 1/2 cup
onions diced 1/2cup
Tomatoes diced 1/2 cup
salt to taste
Dry masala: tumeric,chilli powder ,garammasala powder & amchur powder
Corriander for garnish

Method
Thaw the artichokes.
heat some oil,fry the diced onions and tomatoes until the tomatoes are soft
add the dry masalas and mix well
next add the artichokes,add some water and cook until they are soft and done.
garnish with corriander and serve.


**

*artichoke = globe artichoke Notes: Artichokes are the unopened flowers and stems of a kind of thistle. You cook them, then peel off and eat the bases of the thick green petals (called leaves). At the center is the heart, the choicest portion of the artichoke, covered by the choke, a hairy pad that should be peeled off and discarded. Their peak season is early summer. Substitutes: Jerusalem artichokes (crisper; consider blanching or roasting first) OR salsify OR burdock OR hearts of palm

Wish You all a very Happy Pongal!

This is probably one of the most important festival that southindians celebrate.

Each family having their own set of traditions and methods. Ours was simple.

A delicious offering of Pongal to the god and a lots of wishes for everyone,we had a joyful pongal.

herez the glimpse of our offerings to the god.

Pongal  O Pongal!

our humble prasad.

Masoor Ki Dal

Its one of those wintery evenings here and as I wondering what to whip up for dinner,I decieded to make Masoor dal. This recipe is one of our favourite ones and we usually call it our comfort food. with a steamy hot bowl of white rice or even a piping hot of the stove Phulka or Roti would make it a complete wholesome meal. I use whole masoor for it and soak it in warm water for a couple of hours to speed up the process of cooking.easy to make dal is a perfect meal to satisfy any hungry soul,especially on a cold day!

Whole Masoor Dal

Ingredients
Whole Masoor (pink lentils) 1/2cup soaked
tomatoes 1cup diced
onions 1/2cup finely chopped
garlic 2-3 cloved minced
jeera seeds 1tsp
red chillies whole 2-3
green chillies finely chopped 1tsp
Ghee 2tbsp
lemon juice 1/2tsp
salt to taste
dry masalas: tumeric 1/2tsp,chilli powder 1tsp,dhaniya powder 1tsp,jeera powder 1tsp and garam masala 1tsp
corriander for garnish
butter for garnish (optional)

Method
Pressure the dal with enough water.
meanwhile,in a wok add the ghee,and add the jeera seeds,along with red chillies.
next add the garlic,onions and fry till they are slighly golden brown,now add the tomatoes and all the dry masalas.cook until the tomatoes are soft.
once the dal is cooked adjust the consitency with some water,add the salt for taste & pour the tomatoes mixture and allow it to boil until all the flavours come together.remove from flame&
now add the lemon juice,and garnish.

serve hot.

Since I am a huge sweet lover I would like to start this Blogging adventure by adding one of my favourite recipes,and quite easy too
Easy to make Pumpkin Halwa



Pumpkin Halwa


Ingredients:
Red Pumpkin Diced into cubes 2cups
Saffron 1/2tsp diluted in milk
sugar 2 cups
Ghee/Clarified butter 11/2 cups
Cashews & Raisins for garnish

Method:
In a heavy bottemed vessel,add the pumkin with 1/2 cup of water and allow it to cook covered.
once it reaches the mash consistency mash them with a potato masher ,add the sugar and the saffron.
keep mixing until the sugar dissolves with the pumkin,and keep in the flame until it forms a thick mixture,.now slowly keep adding the ghee to it ,so that it comes together like a halwa,and leaves the edges of the pan.
Reserve some of the ghee to toast the cashew and raisins for the garnish.
serve hot.