Thursday, June 30, 2011

Pizza Puff Rolls

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We all love pizza.I wanted to give a twist to these pizza's by rolling it on a puff pastry sheet.I had two left over puff pastry sheets,some basic store bought pasta sauce and some mozzarella cheese,so I came up with the idea of pizza on a roll!!!Sorry about the poor photography....but the rolls were flaky crispy and tasted very yummy :))....


1) Puff pastry sheets - 2
2) Pasta sauce - 1/4 th cup
3) Julienned onions and bell peppers - 1/2 cup
4) Grated mozzarella cheese - 1/4 th cup
5) Italian seasoning
6) Hot sauce or red chilly powder - little
7) Salt to taste
8) Oil - 1 1/2 tsp

Thaw or defrost the pastry sheets as per the instructions on the box.

In a pan,pour little oil and saute the vegetables along with salt and few dashes of hot sauce till they become tender.Keep it aside and allow it to cool down.

Pre- heat the over to 375 degrees.

Cut each rectangular pastry sheet into six equal parts.Take one smaller sheet and with help of a roti rolling pin,roll it over the sheet little so that it stretches and will be easy to roll,if the sheet sticks to the board use some all purpose flour.Take a tablespoon of pasta sauce,spread over the sheet leaving a little gap near the edges.Top it with veggies and cheese.Sprinkle little Italian seasonings.Carefully roll the sheet from one edge to the other and close the edges with just touching very little water in you hands.Repeat the same procedure for other pastries also.Brush little oil on each pastry. On a baking sheet which is covered with foil,arrange these rolled pastries and bake them for 15 to 17 minutes or until nice golden brown in color.Allow it to cool a bit and serve.

Lovely rolls are ready!!! Enjoy with some ketchup.

Note:Oven time might vary so keep an eye on it so that they don't get burned.
You can make egg rolls too.Boil eggs and cut it vertically into 4 pieces each.Cook the same veggies as mentioned above with some dry spices like turmeric,coriander and red chilly powder,add salt.Roll the sheet as told earlier.Top it with veggies,keep an egg piece and roll the pastry.Follow the same instructions as above and you will have yummy egg rolls too.So,this way you can serve your guests with two varieties of rolls.

Wednesday, June 29, 2011

Gobi - 65

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Gobi or cauliflower has a very unique taste and flavor.Unlike other vegetables,we do not use much in our south Indian cooking.But,to my surprise I recently got to know that gobi 65 originated in Tamilnadu.Wow!!!!It became one more reason for me to try this dish in my kitchen(other reason being it was the only remaining vegetable at home;)) and it tasted soooo yummy.... So,here is my version of gobi-65!!!!It goes well for parties and potluck.It will be a sure hit:)))


For coating:

1) Cauliflower florets - 1 1/2 cup
2) Corn flour - 3/4th cup
3) All purpose flour(maida) - 3tblsp
4) Soy sauce - 1tsp
5) Ginger garlic paste - 1tblsp
6) Coriander cumin powder - 1tblsp
7) Dry mango powder or vinegar - 1tsp
8) Black salt(optional) - a pinch
9) Orange color(optional) - a pinch
10) Red chilly powder - 1tblsp or to taste
11) Hot sauce(optional) - 2tsp
12) Salt to taste
13) Pepper powder to taste
14) Oil for deep frying
15) Fresh coriander leaves and lemon wedges for garnish

For tempering:

1) Oil - 2tblsp
2) Finely chopped onions - 1/2 cup
3) Ginger garlic paste - 1 tsp
4) green chillies - 1 to 2
5) curry leaves - few
6) hot sauce - 1tsp
7) Garam masala powder - 1tsp

Firstly,par cook the florets in boiling water.Drain it and set aside.If you want to do it for dinner it is advisable to do this process during the noon time,idea is to totally drain the florets.

Mix all the coating ingredients in a mixing bowl.Add the florets and gently coat them.Do not add water,the leftover moisture in the florets itself will help the flour to stick to it.Heat oil for frying these florets.Deep fry them until crispy and golden brown in color,drain excess oil on a kitchen towel.

In a another pan.Pour oil and saute the onions till translucent.Now,add one by one of the tempering ingredients to the pan and saute each ingredient for a minute or two.Lovely aroma starts to some out.This is the time to add the fried florets to the pan.Saute carefully the florets(so that they do not loose their shape)for 5 more minutes or until everything incorporates well with each other.

Just before serving garnish with fresh coriander leaves and squeeze some lime.

Hot gobi 65 is ready!!!! Enjoy it with some ketchup or have it just by itself.

Very Special Homely Dinner

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It was our pre-weekend wedding day dinner special!!!!I wanted to surprise my husband with a very comforting homely meal because he loves simple satisfying home cooked dinner.I made with just a few ingredients in the house,as my groceries were almost over and to my surprise,it turned out to be a success:)))...He was really happy and full of praises!!!!It is truly said...If you want to win a persons heart,it is through their stomach....I made four tasty recipes- gobi 65,pizza rolls, dhall and curd rice.I would like to share each one in order.So,next time when you want to make a nice homely meal you can try these recipes,you are sure to be a kitchen queen!!! and who knows you might get a gift too :-))..

Tuesday, June 28, 2011

Delicious Spicy Baby Potato Roast

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Who does not love potatoes? And when we fry the potatoes, it is the most comforting food...hmmm...Simply out of the world!!!!As always,it was my weekend special delight:))

1) Baby potatoes - 500 gms
2) Red chilly powder - 2 tsp or to taste
3) Coriander cumin powder - 1tbsp
4) Turmeric powder - 1/2tsp
5) Salt to taste
6) Mustard seeds - 1/2tsp
7) Hing - little
8) Oil - 2 to 3 tblsp
9) Curry leaves - few
10)Fresh cilantro or coriander leaves for garnish

Wash thoroughly the potatoes and boil it for 15 minutes(I microwaved it).

If you want you can leave the skin on or remove it. I did not remove the skin for two reasons.Firstly,the potatoes has more nutrients when it is eaten with the skin and other reason the potatoes were too small,I thought that it might loose its shape while peeling the skin.Poke each potato with a fork all around it few times.Marinate them with the above dry spices along with little bit oil for 30 minutes.Just before frying it add salt.

In a saute pan, pour oil and saute the mustard seeds till it crackles,add hing and curry leaves now.Then,add the potatoes to the pan and saute till they become golden brown in color and the crust becomes crispy.Garnish with coriander leaves.

Yummy potato fry is ready!!! Serve it with hot steaming rice and sambar.Enjoy....

Monday, June 27, 2011

Pasta Salad

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I guess we all have an universal liking for pasta.But it starts to worry me at times that it becomes loaded with fat and carbohydrates when we add cheese to it.I always try to make pasta bit more healthier and was looking for more interesting styles and versions to cook this pasta..It clicked this time!!!!I got the best taste ever and less of calories too!!!!...Who does not want that right??...It was so colorful and it tasted sooo good,I thought I should share it with everyone.

1) Multi-grain pasta uncooked - 3/4th cup(I used two varieties of leftover pasta)
2) Mixed fresh vegetables chopped into bite size - 1 1/2 cups
(I used tomatoes,black olives,corn kernels,green bell pepper,can add any
others too)
3) Salad Dressing:
Olive oil - 2tblsp
Lime juice - 3tblsp
Grated garlic - 1 pod
Salt to taste
Pepper powder to taste
Italian seasoning - 1/2tsp(can use fresh herbs too)
4) Grated Parmesan cheese(optional) - 1tblsp

Cook pasta as per the instructions on the box.Drain it and set aside

Whisk all the salad dressing ingredients in a bowl.Set aside.

When the pasta is cold enough,toss it along with the salad dressing.Adjust salt and pepper if needed.Garnish it with some cheese gratings.That's it,its so simple.

Lovely colorful salad is ready!!! Serve it with some soup of your choice.

Note: You can also add lovely fresh seasonal berries,nuts and croutons to make it more delicious and healthy:))..

Thursday, June 23, 2011

Tepla - Methi Roti

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I have been making lot of south Indian food off late,so I thought I will make some different authentic food,teplas.These teplas are great in flavor... and when the dough hits the tava it smells sooo good!!! I wanted to have right away:))...Teplas can also be called "Train Food",because they stay fresh for days and this what you want while train traveling.So,next time while traveling take these rotis along and believe me,you will be a star*...

1) Whole wheat flour - 1 1/2 cups
2) Chic pea flour(besan) - 1tblsp
3) Red chilly powder - 1tsp
4) Coriander cumin powder - 1 1/2tsp
5) Turmeric - 1tsp
6) Salt to taste
7) Butter milk - 1/2 cup
8) Kasoori methi(dried fenugreek leaves)(can use fresh leaves too) - 1 1/2 tblsp
9) Oil for making rotis

Mix all the above ingredients(except oil)into a soft roti dough(make sure that you rub the kassori methi leaves against your palm,this will allow it to release its flavor).If needed use little water to make the dough.Set aside for 30 minutes.

Make equal size balls out of the dough.Take each ball and roll it into a roti.

Heat a pan and cook these rotis one by one until they turn golden brown on each side.Pour little oil around the edges.It tends to release lovely aroma.

Hot methi rotis are ready!!! Serve it with curd and pickle.I served it with black beans subji.

Note: If using fresh methi leaves use a tablespoon of it because they are fresh.

Wednesday, June 22, 2011

Thavala Adai - South Indian Rice Pancake

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Thavala adai is one of the most authentic and traditional south Indian tiffin varieties.Again,even this adai is prepared in different styles.The one I follow is the way how these adai's are prepared in my in-laws house.It is simple to make but loaded with tons of flavor.The moru milagai(buttermilk soaked chillies)add the extra crispiness and spiciness to the adai.It tastes sooo yummm!! Do not worry looking at the picture,it might look burnt... but no,it is just the chillies which looks dark brown in color:))


1) Idly rice(can use ordinary rice too) - 2 cups
2) Thoor dhall - 1 cup
3) Udad dhall - 1 cup
4) Channa dhall - 1 cup
5) Red chilly - 1 or 2
6) Salt to taste
7) For tempering:
Mustard seeds - 1tsp
Hing - little
Udad dhall - 1tsp
8) Moru milagai (chillies are soaked in buttermilk and then dried.This you get in Indian groceries store) - 10 to 12 as topping(I used 1 to 2 for each adai)
9) Oil for making adai(say 1/2 to 3/4th cup)

Soak the rice,dhalls and red chillies for 6 hours.Then,coarsely grind the soaked mixture with little water.The batter consistency should be that of idly batter.

In a pan,heat little oil and saute the tempering items and add it to the batter.Add salt and mix it.In the same pan,keep some more oil and shallow fry the moru milagai on medium low flame(be careful it has strong fragrance and smell,you might start to sneeze;)).Fry till they turn dark brown in color.Keep aside.

In another kadai(I used non stick),pour a ladle of batter and very lightly spread just like how we spread for small uttappams.Turn the flame to medium low.Pour little oil around the sides.Then,top it with moru milagai,breaking it into small pieces and sprinkling over it .Close it with a lid.After a minute,carefully open the lid and turn the adai to other side and cook for another minute.Cook till the both sides become crispy and nice golden brown in color.Repeat the same procedure for the remaining batter.

Hot thavala adai is ready!!!!Enjoy... Serve it just like that or with some curd.

Note: If you do not wish to add moru milagai or you want to serve children,in that case you can as well use red chilly powder according to taste and mix it in the batter.Another method for soaking is,you can grind the rice and dhalls coarsely into powder,then add water and soak it for 3 to 4 hours.The result will be the same:))

Tuesday, June 21, 2011

Easy Fast Simple Tasty Sambar

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It was Saturday morning and I was really bored of spending time in the kitchen.Then,a thought struck me of making a special brunch.What better brunch than a south Indian tiffin like hot ven pongal(check my older post for the recipe) and sambar!!! The sambar I came up with is a so simple,bland and tasty.A sambar,which needs no sambar powder!!yes,true:)))


1) Thoor dhall - 1/2 cup
2) Tomato roughly chopped- 1 big
3) Onion roughly chopped- 1 big
4) Green chilly - 1
5) Tamarind extract - 2tsp
6) Turmeric powder - 1tsp
7) Coriander powder - 1 1/2 tblsp
8) Salt to taste
9) Curry leaves - few
10) For tempering:
Mustard seeds - 1 tsp
Fenugreek seeds - 1/2tsp
Hing - little
Red chilly - 1 or 2
Oil - 1tblsp
11) Fresh coriander leaves for garnish

In a pressure cooker,heat oil and saute the tempering items until the mustard seeds starts to crackle and fenugreek seeds starts to let out some great aroma.Then go ahead add the onions and green chilly,fry till translucent.Add the tomatoes and fry for a minute or two.Then goes in the thoor dhall and fry the dhall too with the others.Pour enough water,add the tamarind extract/water,turmeric powder,coriander powder,salt and curry leaves.Now,close the lid and cook it for at least 4 to 5 whistles(adjust and cook according to your cooker, so that the dhall gets cooked).Carefully remove the lid,with the help of the ladle,lightly mash the dhall and garnish it with fresh coriander leaves.

That's sambar is ready!! It tastes soooo good with the ven pogal.Also can be served with idli or dosa.

Monday, June 20, 2011

Sutta Katherika Thuvayal - Smoked Brinjal Chutney

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As I told you in the previous post that kootu(dhal) is mostly accompanied with thuvayal(tangy chutney).There are many ways and styles of making thuvayal.I really relish this one.I made this as a part of my Sunday weekend special lunch!!!

1) Udad dhal - 3tblsp
2) Red chilly - 1
3) Brinjal(I used green ones ,can use purple ones too) - 2 small
4) Tomato roughly chopped - 1 big
5) Green chilly - 1
6) Pudina(mint) leaves - few
7) Curry leaves - few
8) Tamarind extract(I used store bought one,can use homemade one) - 1 1/2 tsp
9) Salt to taste
10) Hing - little
11) Sugar (optional) - 1 pinch
12) Sesame(gingely) oil - 2tblsp

Pre-heat the oven to broil.With help of a fork,poke the brinjal all over it so that it gets cooked inside.Brush very little oil on brinjal.Broil it until the skin becomes blackish brown and juices starts to come out(keep turning the sides).When done,allow it cool and rest,then remove the outer skin and keep the pulp separately.

In a pan,saute udad dhal hing and red chilly with tablespoon of oil,till they turn golden brown.Keep aside.In the same pan,saute tomatoes,pudina,curry leaves,green chillies.Cook till the tomatoes become tender.Allow everything to cool.

In a blender,blend all the above ingredients(including the brinjal pulp)coarsely with tamarind extract,salt and sugar and very little water(see to that it does not become watery).Transfer to a bowl and mix it with the remaining sesame oil.

Super thuvayal ready!!!Serve it with hot steaming rice,pour some gingely oil on it and have it with side of papad.

Friday, June 17, 2011

Easy Pushinikai Kootu (White Pumpkin Dhal)

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Kootu,is a protein rich dhal which is very light with a combination of vegetables and moong dhal.It is one of the important and basic side dish in Tamil cooking.It takes a prominent place in Tamilnadu meals.In olden days,almost daily,it was prepared for dinner with pulip thuvayal(tangy chutney).Kootu can be made in different varieties and style.My version of kootu is very simple,easy and yummmm :))...I learned it from my MIL.Once you try it,will love it!!!

1) Moong dhal - 2 handfuls(say half cup)
2) Channa dhal - 1 1/2 tblsp
3) Pushinikai cut into chunks - 1 1/2 cups
4) Turmeric powder - 1tsp
5) Rasam powder - 1 tblsp
6) Green chilly(optional) - 1
7) For tempering:
Ghee - 2 tsp
Udad dhal - 1tsp
Channa dhal - 1tsp
Hing - little
Curry leaves - few
8) Water - 2cups
9) Fresh coriander leaves for garnish

In a pot,pour water and add moong dhal.Bring it to a boil,keep an eye on it once you add the moong dhal it starts to bubble and might spill,so add few drops of oil,it will reduce it from spilling.Once the dhal starts to cook,add the pumpkin,turmeric,green chilly,channa dhal and allow it cook until tender.When everything starts to combine and becomes thick,add the rasam powder.Cook for 5 mins and switch off the stove.

In a small pan,heat ghee and saute the tempering ingredients untill light brown in color.It will smell awesome!!! Add it to the kootu,garnish it with coriander leaves and close it with a lid immediately.

Hot kootu is ready!!!! Serve it with hot steaming rice with ghee, along with thuvayal or pickle.Can also be had with rotis or chapathis.

Note:You can add any combination of vegetables as per choice(I once used chow-chow,green peas and spinach).Can also add bit of coconut oil in the end,to add extra flavor.

Thursday, June 16, 2011

Szechuan Fried Rice

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The title itself gives you an idea that I am going to share a spicy recipe today.One cuisine which fascinates me is the Chinese cuisine.It has a distinctive taste which is a treat to our taste buds:-)... Unlike the ordinary fried rice,this rice has tons of flavor because we are adding spicy red paste or sauce to it which turns the rice red in color(mine looks yellow because of poor lighting and photography,sorry about that!!).It does not require much time to prepare this recipe.Try making a version of Chinese take out night at home:))

1) Cooked rice - 1 cup
2) Mixed vegetables julienned (I used cabbage,broccoli florets,yellow and green bell pepper,mushrooms,peas,corn kernels)- 11/2 cups
3) Spring onions or green onions julienned - 1/4th cup
4) Soy sauce - 1 tblsp
5) Tomato ketchup - 1 1/2 tsp
6) Salt to taste
7) Pepper powder to taste
8) For the red paste:
a) Red chillies - 2 to 3 or according to your taste
b) Garlic - 2 small cloves
c) Ginger - 1/4 th inch
d) Red onion - less than 1/4th cup(I used 2 very small pieces),just for the flavor
9) Oil - 3 tblsp

In a small mixer jar,blend all the ingredients for the red paste.Keep aside.

Julienne all the vegetables.

In a wok,heat about half the oil and fry the ground paste till the raw smell goes.Then,stir fry all the vegetables on high flame one by one starting with green onions,add some salt.Fry until tender.Now add the soy sauce and half of the ketchup,fry for a minute or two.Then add the cooked rice and remaining ketchup.Adjust salt and pepper.With the help of two wooden spoons mix the rice well with the vegetables,so that both incorporates well with each other.Add some oil if needed.

Hot Szechuan Rice is ready!! Enjoy..

Note: You can add any other vegetables as per your wish.Can also add vinegar along with the sauces.

Tuesday, June 14, 2011

Desi Style Carrot and Mushroom Soup

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What a rich and bright vegetable carrot is!! But again it has mild and sweet flavor. I wanted to add some spice and taste to this vegetable.I thought,why not make a carrots and mushrooms soup along with a hint of Indian touch to it .Voila, it was awesome!! I liked the texture and unique taste of the soup.


1) Carrot sliced - 1 cup
2) Mushrooms sliced - 1/2 cup
3) Fat free milk - 1/2 cup
4) Water - 5 cups
5) Whole spice(bay leaf,clove,cinnamon) - 1 each
6) Butter - 1tblsp
7) Coriander powder - 1/2 tsp
8) Red chilly powder - 1 1/2tsp
9) Turmeric powder 1/2tsp
10) Oil - 1 tblsp
11) Salt to taste
12) Pepper to taste
13) Light sour cream for garnish
14) Mint leaves for garnish

In a pan,heat oil and cook carrots and mushroom till tender along with the ground spices powder.Allow it cool.

In a blender,blend the vegetables along with milk and little water into a smooth paste.

In a pot,heat some butter and saute the whole spices till it gives nice aroma.Then,add the ground puree to the pot and fry for a minute.Pour the water,add salt and pepper.Bring it to a boil and switch off the stove.Remove the whole spices from the soup before serving.

Hot orange soup is ready!!! Garnish it with a dollop of sour cream and mint leaves. It's tastes like heaven!!! When the cream starts to melt,it gives a tangy flavor and the mint leaves also tend to release their scent into the soup....lovely:))) Enjoy it with bread sticks or simply have the soup alone.

Dosakaya Pulusu - Andhra style Sambar With Yellow Cucumber

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I was born and brought up in Hyderabad. I love traditional Andhra recipes.I was grown up getting used to both Tamil and Telugu cuisines.My mother is a great cook and used to cook lovely food for us.One such dish is this pulusu.Today,I was having a sudden urge of having some different sambar and then the thought struck me about pulusu.Unlike Tamil sambar,this pulusu is less thick and light.To my surprise,my husband(who is from Chennai) loved it!!


1) Thoor dhal cooked and mashed - 1/2 cup
2) Dosakai cut into chunks and cooked(save the broth) - 1/2 cup
3) Onions cut into chunks - 1/2 cup
4) Sambar powder - 11/2 tsp
5) Coriander powder - 1tsp
6) Red chilly powder - 1tsp
7) Turmeric powder - 1tsp
8) Tamarind extract - 2tblsp or 1/4th cup
9) Curry leaves - few
10) Green chilly - 1
11) Fresh coriander leaves for garnish
12) Salt to taste
13) Sugar or jaggery - 1tsp
14) For tempering:
a)mustard seeds - 1tsp
b)cumin seeds - 1tsp
c)fenugreek seeds - few
d)hing - little
e)oil - 2tblsp

In a pot,add oil and saute the above tempering ingredients.Add onions and fry till it becomes translucent.Then,add the cooked dosakai along with its broth.Allow it to boil for a minute or two.Now,add the tamarind pulp and other spices along with curry leaves and green chilly.Bring it to a boil or wait for lovely aroma to come.This is when you add the cooked dhal to the sambar.Add salt and sugar now.See to that,the consistency of the sambar is little watery and light,not thick.Cook for 5 more mins and switch off the stove.

Transfer to a serving bowl and garnish it with fresh coriander leaves.

Yummy pulusu is ready!!! Tastes great with hot steaming rice with ghee,served with any fried curry and papad.

Note: Any vegetable can be used if you do not wish to use dosakai.But,I feel dosakai,sorakai(bottle gourd),vendakai(ladies finger or okra),gives a great taste to this sambar.Can even add tomatoes to the sambar.

Palak Paneer - My Style

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We all know palak paneer is one of the famous gravies of northern part of India.It is an universal side dish which goes well with rice as well as any kind of Indian bread.Palak is loaded with nutrients and what better way of adding spinach into our diet!right?? Cannot forget paneer, it adds extra taste and richness to the dish!So this my version of palak panner...try it, will like it :)) Today I am adding first photo to my blog.So, please forgive me if my the picture looks bad ;))

1) Spinach - 10oz(1 bag)
2) Paneer cut into cubes - 1/2 cup
3) Tomatoes roughly chopped - 2 medium size
4) Onion roughly chopped - 1/2 cup
5) Coriander cumin powder - 1tblsp
6) Turmeric powder - 1tsp
7) Red chilly powder - 1tsp
8) Aamchoor powder(dry mango powder) - 1 1/2 tsp
9) Kasoori methi leaves - 2 pinches
10) Cumin seeds - 1tsp
11) Salt to taste
12) Oil - 3 tblsp
13) Sugar(optional) - 1/2 tsp
14) Cream for garnish

In a pot,bring spinach,tomatoes and onions to a boil in just enough water.Do not throw away the broth.Allow it to cool and with a use of a blender ,blend the three ingredients.Keep aside.

Meanwhile,use half of the oil and shallow fry the paneer,drain it on a kitchen towel.

In the same pan,pour the remaining oil and saute cumin seed.Add the spinach puree to the same.Add all the spices one after the other along with the broth.See to that, you add just enough broth, so that gravy does not become watery.Rub kasoori methi against your palm and then add it to the gravy, this will enhance the flavour.Add salt and sugar and bring it to a boil,it will start to give out nice aroma.Finally, add the fried paneer to the gravy and allow it to cook for 5 mins and switch off the stove.

Transfer the gravy to a serving dish and garnish it with cream.

Hot palak paneer is ready!!! Enjoy it with rotis or rice.

Monday, June 13, 2011

Yummy Paneer Tikka

Paneer tastes great raw or cooked.There are so many dishes made with paneer and panner tikka is the most popular and delicious starter.My husband and myself were bored with weekdays diet and wanted something rich and tasty weekend special!!!So came this paneer tikka:))

1) Paneer cut in thick squares - 1/2 cup
2) Curd - 3/4 th cup
3) Tandoori masala powder - 1tblsp
4) Red chilly powder - 1tsp
5) Ginger garlic paste - 1tsp
6) Turmeric - 1tsp
7) Sour cream(optional) - 1tblsp
8) Salt to taste
9) Green bell pepper(capsicum) cut in big chunks - 1/4th cup
10) Orange,yellow or red bell pepper(optional) - 1/4th cup
11) Onions cut in big chunks
Few skewers to arrange paneer and vegetables

Mix all of the above ingredients except for the paneer and vegetables.Now take half of the mixture and marinate paneer, with the remaining mixture marinate the vegetables.leave it in the fridge covered for 2 hrs or even more (I kept it for 2 hrs).

Soak the skewers in water for few minutes before arranging.This will allow the skewers not to break.

Pre-heat the oven to Broil.

Start aligning paneer and vegetables as per your wish on the skewers. Broil the paneer for 10 mins or until it becomes golden brown. Take it out carefully and turn it to the other side and leave for 10 more mins or until the other side also gets brown.See to that the paneer is soft not hard.

Paneer tikka is ready !!! Serve it with mint chutney or just simply squeeze some lime over it.You can serve the dish with skewers,it makes a lovely presentation.

Note: The oven time varies.So keep an eye to not burn the paneer.

Tasty Spicy Crispy Corn

We all love corn,I remember having corn on the cob on a rainy day!!Nowadays we get corn throughout the year frozen or fresh. I had some frozen corn kernels sitting in my fridge and thought why not fry it:)) yes deep fry it!!It tasted soo yummy,crispy on the outside and bit chewy on the inside.. It became a pass time snack in our house:))


1) Corn kernels thawed(defrosted) - 1cup
2) Chick pea flour( besan or kadalai mavu) - 1/4thcup
3) Red chilly powder - 1tsp
4) Coriander powder - 1tsp
5) Chat powder - 1tsp
6) Salt to taste
7) Fresh coriander leaves - few
8) Oil for frying

Thaw the corn kernels on kitchen towel. Pat it dry.

Mix all the above ingredients in a mixing bowl and just coat the kernels.Do not add water, it should be dry and dusted over the corn kernels.

Heat oil in a kadai,fry few kernels at a time,until golden brown. Be careful it might splutter in oil .Few of mine did :) Drain it over kitchen towel to remove the extra oil.

Sprinkle some chat powder over it.

Crispy corn is ready!!!Enjoy it with some tea or coffee.

Saturday, June 11, 2011

Aloo(Potato) Gravy- Jain Style

I came up with this recipe because I was really bored having heavy and rich gravies with masala.I wanted to try something light, simple and bland.This side dish goes well with Jeera rice.As this is no onion and no garlic recipe,anyone can enjoy it once a while:))

1) Potatoes cubed - 2 medium size
2) Whole spices(bay leaf,cinnamon stick,clove) - 1 each
3) Tomatoes chopped - 2
4) Black eyed beans(karamani)canned or fresh(soak overnight) - 1/2 cup
5) Coriander cumin powder(you get in grocery stores) - 1tblsp
6) Green chilly - 1
7) Red chilly powder - 1tsp
8) Turmeric powder - 1tsp
9) Sugar or jaggery (optional) - 1tsp
10) For tempering:
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - few
Ajwain seeds(omam) - 1/2 tsp
Red chillies - 2
Hing - few pinches
Curry leaves - few
Oil - 2tbsp
11) Water - 2 1/2 cups
12) Salt to taste
13) Fresh coriander leaves.

In a pressure cooker,temper the above ingredients along with the whole spices. Add potatoes and saute for a minute or two.Then,add the tomatoes,green chilly,black eyed beans and fry for a minute.Mix turmeric powder,red chilly powder,coriander cumin powder,sugar,salt,water and close the lid.Allow two whistles and switch off the stove.

Carefully open the lid, with a help of a ladle very lightly smash the potatoes.Garnish with coriander leaves.

The gravy is ready!!! Enjoy with Jeera rice or Roti.

Note: You can use russet potatoes instead of ordinary ones because it has zero cholesterol and fat.You can use any other vegetable feel free to use your imagination :)

Thursday, June 9, 2011

Broccoli And Green Peas Soup

Nowadays,the importance and awareness of healthy recipes has grown a lot. This soup is very nutritious, healthy and tasty..yeah all in one:)). My husband and myself do not like broccoli much:))I have been trying different ways to add such rich vegetable into our diet.Finally got a solution!! Even children can be fed saying "THE HULK SOUP" !!!

1) Broccoli florets- 11/2 cup
2) Green peas - 1/2 cup
3) Milk - 1/2 cup
4) Salt to taste
5) Pepper to taste

Boil the broccoli florets and green peas together. Keep the broth for the soup.

Puree the broccoli and peas along with little broth.

In a vessel,add the puree,the remaining broth,milk,salt and pepper and bring to a boil.

In no time the soup is ready!! Serve it with some croutons over it or some bread sticks.

Note: To make the soup more rich add some butter before adding the puree.

Onion Pulav - Quick Lunch Box Recipe

This rice was an outcome of no proper vegetables for preparing a vegetable pulav:)))) I thought, why not try making this recipe in a simple way and have it with some rich gravy.Trust me,it tasted so great! by itself.Just few ingredients,the pulav tastes delicious. This rice needs no preparation earlier, can be made and served in a jiffy:))

1) Basmati Rice - 1cup
2) Onion(roughly chopped) - 2
3) Ghee or butter (I used low fat butter) - 2tblsp
4) Oil - 1 tblsp
5) Whole spices(bay leaves,cardamom,cinnamon sticks and cloves and caraway seeds)-1or 2 according to taste
6) Cashews - few
7) Coriander powder - 1tsp
8) Red chilly powder - 1tsp
9) Tandoori Masala - 1tblsp
10) Salt to taste
11) Fresh mint and coriander leaves - few

Wash the basmati rice in water. Drain it and keep aside.

In a saute pan,heat oil and ghee.Now,add the whole spices and saute till nice aroma comes.Add,the cashews and fry in medium heat for a minute.Add the chopped onions to the pan and fry till it becomes translucent.Now add, the coriander powder,red chilly powder and saute for a minute.Then,add the rice to the pan, mix the tandoori masala and fry for a another minute.

Transfer all the above mixture of ingredients to a microwave safe bowl and add the required amount of water for the rice, I added 2 1/2 cups of water.Stir in the fresh mint and coriander leaves.Cook the rice covered for fifteen minutes(first for 5 mins,give it a stir,then again cook for 7 mins,mix it and finally cook for 3 mins).

Hot onion pulav is ready !!!! enjoy with gravy or raita.

Note: Microwave cooking time differs.Cook adjusting to the time.

Monday, June 6, 2011

Pudina(Mint) Rasam

This rasam is very good for someone who is having cold . It can be had simply as a soup on a cold day.It tastes yummy with some steaming hot rice with ghee and potato fry:))

1) Thoor dhall - 1 1/2 tblsp
2) Red chillies - 3 to 4
3) Cumin seeds - 1 1/4th tblsp
4) Pepper corns - 1 1/2 tblsp
5) Curry leaves - few
6) Garlic(optional) - 2 pods
7) Tomatoes roughly chopped - 2
8) Fresh mint leaves - 1/2 cup
9) Salt to taste
10) Tamarind extract - 1/4th cup
11) Ghee for tempering.
12) Hing
13) Turmeric powder - 1/2 tsp
14) Fresh coriander leaves - few
15) Mustard seeds - 1tsp

Dry roast thoor dhall,red chillies,cumin seeds,pepper corns,curry leaves,hing and garlic.Grind the above roasted ingredients with tomatoes and pudina.

In a vessel, pour the ground mixture and add some water, bring it to a boil. Now, add some turmeric powder.Then,add the tamarind pulp and salt to the mixture and boil it till nice aroma comes.Then add the coriander leaves.The rasam is ready switch off the stove.

Now,in a small pan,heat ghee .Add mustard seed,cumin seeds,hing and curry leaves and allow it to crackle. Pour the tempering into the rasam.

Hot rasam is ready!!! enjoy.

Chilly Baby Corn

This dish,I try it when I am in Saravana Bhavan in Chennai. My husband and myself love this dish very much.Its a very good starter.I saw some baby corn in our grocery store here,I thought why not make this dish with my own touch and bring Saravana Bhavan into our house:)))

1) Baby corn - 1 can
2) Green bell pepper (capsicum)thinly sliced -1cup
3) Green onions(spring onions)thinly sliced - 1cup
4) Garlic (chopped) - 2 pods
5) Corn flour - 1/2 cup
6) Red chilly powder - 1tsp
7) Ginger garlic paste - 1 tsp
8) Salt to taste
9) Pepper - 1 tsp
10) Chinese chilly sauce - 1 tsp
11) Soy sauce - 11/2 tsp
12)Tomato ketchup - 1tblsp
13) Vinegar - 1 tsp
14) Oil for shallow frying

Cut the baby corn into four pieces. Marinate them with corn flour(use1/4th), chilly powder, pepper,ginger garlic paste and salt(be careful will be adding it again in the sauce) for 10 to 15 mins.The mixture should be dry and sticky.Do not add water.

Meantime,julienne the peppers and onions and chop garlic.

Shallow fry the marinated baby corn and keep aside. In the same oil, stir fry the vegetables on high flame.Add soy sauce,chilly sauce,vinegar and ketchup,salt and pepper.then add the remaining corn flour with very little water to form a paste and mix well with other sauces.Cook till the sauce becomes thick and sticky.Finally, add the baby corn to the sauce and mix it well.Fry till the baby corn turns golden brown.

Chilly baby corn is ready!!! enjoy