Thursday, November 1, 2012

Idli ke Dahi Bhalle (Dahi Bhalle with leftover idlis)


Leftover idlis                           2
Nylon Sev                              2 tsp
Curd                                      4 Spoons
Roasted Cumin Powder          1/2 tsp
Green Chutney                       1 Spoon
Meethi Chutney (Sonth)          1-2 Spoon
Chaat Masala                         1/2 tsp
Red Chilly Powder                  1/2 tsp
Pomegnrate Seeds                 2 Tbsp
Salt                                        as per taste


Dip idlis in lukewarm salted water for one to two minutes.
Squeeze out the water.
Place idlis on a serving plate. Pour some yogurt over, drizzle sweet chutney and green chutney.
Sprinkle red chilly powder, roasted jeera powder, chaat masala and salt.
Garnish with pom seeds and nylon sev and serve. Enjoy!!

sending this over to Rasi's Vegetarian Food & Me for Srivalli's eventKid's Delight-Healthy Makeover

Tuesday, October 23, 2012

Noodles with Paneer Balls


For Paneer Balls
Grated Paneer     1 Bowl
APF     2 Spoons
Corn Flour    2 Spoon
White Pepper Powder     1/4 tsp
Oil     For Deep Fry
Salt     As per taste

For Noodles
Boiled Noodles     1 Bowl
Spring Onion     2 Tbsp
Fresh Cilantro     1 Tbsp
Capsicum(All Three)     1 Bowl 
Chopped Onion     1/2 Bowl
Vinegar     1 Spoon
Soya Sauce     1 Spoon
Tomato Sauce     1 Spoon
Chilly Sauce     1 Spoon

For Paneer Balls

Mix all the ingredients required for paneer balls. Prepare lemon size balls and keep aside.
Heat sufficient oil in a deep pan and deep fry the balls till golden brown. Drain on absorbent paper and keep aside.

For Noodles

Heat oil in a non stick pan. Saute onion for two minutes. Reduce the fire. Add all the three varieties of capsicum, spring onions, white pepper powder, salt, tomato sauce, chilly sauce, vinegar, soya sauce and mix very well. Add paneer balls and noodles. Mix nicely. Switch off the fire. Transfer on to a serving plate. Garnish with fresh cilantro and paneer balls and serve hot. Enjoy.   

Tuesday, October 9, 2012

AAloo Tuk/For Blog Hop Wednesday

My partner for this month's Blog Hop Wednesday is Sweatha J. She is a versatile blogger. I found almost all the recipes from around the world at her space. Out of all the varieties that she offers in her blog, I opted for Aaloo Tuk from Sindhi cuisine. Crispy finger licking potato was a great hit among my family members.


Boiled Potatoes           4 to 5
Coriander Powder       2 tsp
Red Chilly Powder      1 tsp
Turmeric Powder         a pinch
Black Pepper Powder  1/8 tsp
Salt                              as  per taste
Amchoor Powder         1 tsp
Fresh Coriander
Oil for deep frying

1.  Peel and slice (roundels) the potatoes.
2.  In a mixing bowl, put salt, turmeric powder, red chilli powder, black pepper powder, coriander powder and amchoor powder. Mix very well.
3. Heat sufficient oil in a kadahi. Deep fry the potato slices till golden color.
4. Sprinkle ready masala on each potato slice with few drops of heated oil.
5  Garnish with fresh coriander and green chilly. Serve hot. Enjoy.


Tuesday, October 2, 2012

Bitter Gourd Peel Stir Fry

Karela ( Bitter Gourd) is one of my favorite vegetable. Today I'm sharing the recipe which I learnt from my mom. Though it is a simple recipe but it tastes good and  has medicinal qualities. You'll really love this recipe.


Bitter Gourd           1/2 Kg.
Mustard Oil             2 Tbsp
Onions                    3-4 (Sliced)
Turmeric Powder    1/4 tsp
Red Chilli Powder   1/4 tsp
Amchoor Powder     1/2 tsp
Coriander Powder     1/2tsp
Salt                          As per taste


Wash bitter gourd very well and pat them dry with kitchen towel. Scrap the outer skin of the bitter gourd. Heat mustard oil in a pan till smoking point. Add bitter gourd peel. Stir. Simmer the fire. Cook for 7 to 8 minutes or till the color of the peel changed into brown. Add sliced onions and cook for another five to seven minutes. Stir occasionally. Add in turmeric powder, red chilli powder, coriander powder and salt. Mix well. Cook for another two minutes. Switch off the fire. Add amchoor powder and mix. Transfer to a serving bowl and serve. This goes very well with paranthas. Enjoy!!   

Monday, August 27, 2012

Corn Jafrani Raita


Curd                       1 Cup
Boiled corn            1/2 Bowl
Kesar/Saffron        a pinch
Turmeric Powder   1/4 tsp
Sugar                    1 Spoon
Grated ginger         1 tsp
Green Chilly           1 tsp(finely chopped)
Curry leaves           3-4
Mustard Seeds       1/2 tsp
Salt                         as per taste
Oil                           1 tsp


Take curd in a bowl. Heat oil in a pan. Add mustard seeds, ginger, curry leaves and green chilly. Saute for a minute. Now add corn kernels, turmeric powder, salt  and sugar. Mix very well.
Add kesar/saffron to the curd and ready corn seasoning. Mix nicely. Check the seasoning and serve.
Corn Jafrani Raita is ready to be served.  

Thursday, August 23, 2012

Achaari Bread Roll

Bread rolls are very common in our households. Today I'm sharing a little bit different.  These bread rolls are the perfect addition to any tea party and pickle masala adds a unique taste.


Cottage Cheese                                          250 gms
Bread Slices                                               6-8
Ready Mango Pickle Masala                    2 Tbsp
Chopped Cilantro                                      1 Tbsp
Roasted and Coarsely ground Peanuts    2 Tbsp
Oil                                                             For deep frying


* Strain the oil from mango pickle masala and set aside.
* Trim the pieces of bread slices and keep aside.
* Mash the paneer and add peanuts, chopped cilantro and strained mango pickle masala. Mix very nicely.
* Take broad bowl of water for wetting the bread.
* Now dip one slice of bread in water for a second, then squeeze out the the excess water between your          palms.
* Place little amount of stuffing in the center of the moist bread and roll it. Prepare the other rolls in the same manner.
* Heat sufficient oil in a deep fry pan. Deep fry the achaari bread rolls on medium heat till golden brown in color. Serve hot with imli ki chutney and a cup of tea. Enjoy!!

Tuesday, August 7, 2012

Chatpati Moongfali

Hi Everyone,
Today my partner is Nisha@ Magic Saucepan for Blog Hop Wednesday@Tickling Palates. She is a versatile blogger. I picked Masala Peanut. from her space. Its a nice tea time snack. Peanuts came out to be very crunchy and tasty.


Raw Peanuts                           100 gms
Besan/Chickpeas flour              1 Tbsp
Rice flour                                  2 Tsp
Hing/asafoetida                          1/4 tsp
Red Chilly Powder                    1/2 tsp
Garam masala                            1/4tsp
Haldi/Turmeric powder              1/4tsp
Black Pepper powder                1/4tsp
Amchur Powder                        1/2tsp
Baking soda                               a pinch
Salt                                         as per taste
Oil                                           for deep frying


Combine besan/chickpeas flour, rice flour, salt, red chilly powder, garam masala, hing, turmeric powder, black pepper powder, amchur in a bowl. Mix very well. 
Add some water to make a thick batter. Add baking soda and mix. Add peanuts and coat very well. Heat sufficient oil. Deep fry the peanuts till golden brown in color. Sprinkle chat masala and serve.

Tuesday, July 10, 2012

Dal Maharani/For Blog Hop Wednesday

Time for Blog Hop Wednesday which I was eagerly waiting for. Today my partner is Vaishali @ Ribbons's to Pasta's. She is multi talented person. I loved all the dishes from her blog and I would like to try too.  For this month's Blog Hop I tried Dal-e-Maharani   for yesterday's dinner and it was a super hit.


Saboot Urad Dal                     One Cup
Turmeric Powder                     1/2 tsp
Cumin seeds                             2tsp
Poppy Seeds                            1 Tbsp
Whole Red Chillies                     4-5
Green Chilly                                 2
Garlic                                          5-6
Ginger juellines                           1 Tbsp
Pure Ghee                                  3 Tbsp
Curd                                           2 Tbsp
Tomato Chopped                        1
Garam Masala                             1 tsp
Paneer Cubes

Pressure cook the dal with salt and a pinch of turmeric at least for 45 minutes on slow fire.
Make a paste of poppy seeds, whole red chilly, garlic cloves and one tspoon of cumin seeds. Set aside.
For the tempering heat ghee in a pan. Add cumin seeds, green chilly, ginger and ready paste. Saute it for a minute. Now add chopped tomato, turmeric powder, curd and garam masala. Cook for about two minutes or until ghee separates from tomatoes. Add Cooked dal and mix well. Cook for another 15 minutes on slow fire.
Add paneer cubes. Garnish with fresh cream, chopped coriander and green chilly and served.
Enjoy with tandoori parantha or nan. 

Tuesday, June 12, 2012

Poha Namkeen/For Blog Hop Wednesday

Here is another edition of Radhika's Blog Hop Wednesday. Today my partner is Kaveri@Palakkad Chamayal.
She has a wonderful space. I picked MW Chivda from her blog. This low calorie nutritious snack is favorite of dieters. Quick and easy to make Poha Namkeen here it comes.....


Poha                            2 Cups
Raw Peanuts                2 Tbsp
Mustard Seeds             1 Tsp
Raisins                          1 Tbsp
Dry Coconut                 1 Tbsp (Chopped)
Curry Leaves                10 to 12
Roasted Chana Dal        1 Tbsp
Green Chilly                   1 Chopped
Oil                                 3 tsp
Powdered Sugar            2 tsp
Salt                                As per taste


1.  In a Microwave safe bowl add poha and microwave at 100% for two minutes. Keep aside.
2.  In another microwave safe bowl add oil and mustard seeds and Microwave on full powder for two minutes.
3. Now add peanuts, turmeric powder, curry leaves, coconut, chana dal, raisins, green chilly and mix very well. MW for two minutes.
4. To this add poha and mix well and mw it for one minute.
5.  Let it cool completely. 
Add salt and sugar. Mix very well.
6.  Healthy n tasty Poha namkeen is ready to be served. 

Monday, May 14, 2012

Butter Scotch Ice Cream

" A mother is not a person to lean on, but a person to make leaning unnecessary."

Dorothy Canfield Fisher

A special treat to all the hardworking mothers, who each and everyday try her best, to make her kids day a special day, everyday. HAPPY MOTHERS DAY!!..:)...:D!!!!

Milk Full Cream                        1 Liter
Milk Powder                               4 Tbsp
Powdered Sugar                        6  Tbsp
Fresh Cream                             100 gms
Butterscotch essence                 1 tsp
Yellow Color                            2 drops
Cashew/Walnuts                       1 Tbsp
Sugar                                        1 Tbsp (for caramel)
Ice cream Stablizer                    1/4 tsp
Liquid Glucose                          1 Tbsp

In a cup of  cold milk add milk powder, ice cream stablizer, three tablespoon of powdered sugar. Mix very well and keep aside.
Boil remaining milk and add the ready paste and mix well. Simmer the fire. Add liquid glucose and mix. Stir regularly to avoid lumps.  Cook it for 20 to 25 miutes on slow fire. Switch off the fire. Strain if necessary.
Transfer into a aluminium container and freeze it for three to four hours or till it is almost set.
Now Take fresh cream in a bowl. Add yellow color, butter scotch essence and remaining  powdered sugar and mix very well. Remove half set ice cream from the refrigerator. Divide it into two batches and churn each batch separately in a mixer. Fold  in fresh cream mixture . Pour into ice cream container. Decorate with walnuts. Add Caramel and refrigerate again till set.
Note for caramel add sugar in a non stick pan and cook on slow fire till the sugar melts and change into brown. Transfer the liquid to a greased plate. Let it cool. Coarsely powder it with the help of rolling pin.

Tuesday, May 8, 2012

Vegetable Momos

Time for Blog Hop Wednesday. For this month I'm paired with Rajni @My Kitchen Trials. She has a wonderful space.I would like to try some more recipes from her blog but for today I selected Vegetable Momos from her space. We enjoyed a lot.... :)...!!!

For Covering

All Purpose Flour    2 Cups
Oil                           1-2 tsp
Salt                          1/2 tsp

For filling

Cabbage                      1 medium
Carrot                         1-2
Ginger garlic paste    1 tsp
Green Chilly              1-2 (chopped)
Oil                             1-2 tsp
Salt                            as per taste
Black pepper powder 1/4 tsp

For Chutney

Whole Red Chilly       4-5  (Soaked in water)
Orange red Color       a pinch
Garlic Cloves              5 to 6
Sugar                          1 to 2 tsp
Vinegar                       1 to 2 Tbsp
Oil                              1 tsp
Coriander seeds          1 tsp
Salt                              as per taste
ginger                          a piece


Combine APF, salt, oil and water to knead a soft and firm dough. Rest for ten minutes.
Wash and grate the cabbage and carrot. Add 1/4 spoon of salt and mix. Rest for ten minutes and squeeze out the water.
Meanwhile heat one tsp oil in a pan. Add ginger garlic paste and saute it for two minutes.
Add green chillies, cabbage and carrot. Stir. Add salt and black pepper powder. Cooks for 3 to 4 mins.
Switch off the fire. Stuffing is ready.
Prepare small marble size balls from the dough  Roll it out into small pooris. Place small amount of stuffing and shape into momos.(as shown in the picture)
Heat sufficient water and steam the momos on a greased container from both the sides till done.

For Chutney
Grind soaked red chillies, garlic cloves, ginger, coriander seeds  in a blender by adding some water.
Heat one tsp oil in a pan. Add chutney and saute it for a minute or two.
Add vinegar, a pinch of orange red color, soya sauce and sugar. Cook for another two minutes.
Switch off the fire. Serve hot steamed momos with this hot chutney.   

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