Tuesday, March 31, 2009

Congress Kaldlekayi / Spicy Peanuts

My family loves the "Raja Masala" which we make out of Congress kadalekayi. I usually buy "congress" from the shops. I came across this simple and cool recipe of Congress Kadalekayi in Lakshmi's TOM.

My modifications to the recipe:
Added cumin powder and chat masala to and removed rice flour from the spice mix.

The Congress got over before I could use it to make Raja Masala :)

This is my entry for MBP-March Snacks & Savouries hosted by Ashwini. MBP is is a Brain child of coffee of spice cafe

Chimichangas and Mango salsa

Chimichanga is a fried burito which originated in Northern Mexico. Loaded with great fillings, cheese, and served with sour cream and salsa, it is usually served pan, or deep fried.

As I am sending this to the IAVW - Mexican event hosted by Vaishali I am not using cheese and sour cream.

You need,

flour tortilla - 2
Mexican rice - 1 cup
Corn - 1/2 cup
Capsicum - thinly sliced - 2 tbsp
Onion - thinly sliced - 2 tbsp
Mushroom - chopped - 2 tbsp
Oregano - 2 tsp
tabasco sause - 2 tsp
Pepper - 1 tsp
Jalapenos - 2 tbsp cut in roundels
Olives - sliced 2 tbsp

For the flour tortillas you need:

Maida - 1 cup
Oil - 1 tbsp at room temp
baking powder - 1 tsp
Salt to taste

Mix in the salt and oil in the flour.
Add the baking powder
Add little hot water and make a fine dough
Knead for 3 - 4 mins till you get a soft smooth ball of dough.
Keep covered for 30 mins.

Now take covered dough and make lemon sized balls.
Roll each ball of dough out, into a round shape, approx. 1/8 inch thick
heat the tava and cook on each side for about 1 min.
cook on both edges till it is properly cooked!
Remove from the tava and place them in a plate covered with a towel.
Close the edges of the towel over the tortillas to keep them warm.
Repeat the procedure for all balls.

For the mexican rice - I have already posted the recipe here.

Heat oil in the pan.
Add the onion, capsicum, mushroom and corn. Fry for 2 - 3 mins or till mushroom changes color.
Add the oregano, pepper, tabsco sause, jalepenos, salt and olives.
Add the rice and mix well.
Place a tortilla on the board and place this filling in the centre.

Fold as per the fig. i.e fold part 1 over the filling, then 2 over the filling, then 3. Ensure that the filling is not getting folded. Finally fold 4 over.
Heat 1 tea spoon oil on a tava
Keep the Chimichanga on it with the flap part touching the tava
cook for 2 mins
Flip and cook the other side.
Serve hot with salsa.

For the Mango Salsa, mix 2 tbsp onion finely chopped, 3 tbsp mango finely chopped, 1 tbsp cilantro finely chopped, salt and 1 tsp pepper finely chopped.

Mexican Rice

Mexican rice is a traditional Mexican food dish that is very easy to prepare. This rice is mild and does not require too many spices.The reason is, Mexican rice when served as side dish should compliment the other food on the plate.. Every one has their own recipe of "the" Mexican rice and this is mine :) Try it out and let me know whether you like it.

You need:
Rice - 1 cup
Garlic - 5 cloves
Onion - chopped 1/2 cup
Capsicum - chopped 1/4 cup
Tomatos - 2 med
Oregano - 1 tsp
Parsley - 1 tsp

Heat 1 tsp oil in a pan
fry 1 garlic chopped and 1/4 cup onionand capsicum till onion becomes pink
remove to a plate
Puree the tomatos, salt, remaining onion and garlic and water.
Ensure you have 2 cups of tomato mixture in the blender.
Add 2 tsp oil and fry the rice till it beomes lightly brown,
Add the fried onion, capsicum and garlic
Add the pureed mixture
Bring it to boil.
Bring to a boil, cover, simmer over low heat for 20 minutes or till liquid is absorbed.
Let set for a few minutes before serving.

I am sending this to IAVW - Mexican event hosted by Vaishali .

Monday, March 30, 2009

Chocolate stuffed Rolls / Puris

A little trivia:
Although you'd never know it from the taste, chocolate comes from the Aztec word xocolatl, meaning "bitter water." Montezuma, the king of the Aztecs, supposedly drank 50 golden goblets of it every day, as he believed it was an aphrodisiac. A tropical cocoa bean called Theobroma (meaning "food of the gods") cacao is the source of this delicious confection.

This is my entry to Poornima's FLOC event.

I was thinking what to do for this event and came across Sanjeev Kapoor's "CHOCOLATE SPRING ROLLS" recipe. Did some modifications to it and here are my Chocolate rolls.

You need:

Dark chocolate, grated 1 cup
Almonds 10-12 - lightly roasted and chopped
Cream - 1 tbsp
Vanilla ice cream 4 scoops

Maida - 1 cup
Butter - 1 tbsp at room temp
Cornflour 1 tbsp
Oil to deep fry

Take Maida in a bowl. Add salt and butter and sufficient chilled water and knead into a medium soft dough.
Divide into small balls.
Combine cornflour with two tablespoons of water to make a thick paste.
Mix the chopped almonds, grated chocolate and cream into a non-watery mixture.

To prepare the rolls, roll out the balls into a rectangle with rolling pins (or roll it into a cicle and cut the sides ti get a rectangle).
Place a spoonful of the chocolate mixture on one corner of the rectangle and roll it up to enclose the filling completely.
Seal the edges using cornflour paste.

To prepare the puris, roll out the ball into a circle
Spread the mixture evenly on the circle leaving an 1/2 inch border. Place another circle on top of this.
Seal the edges using cornflour paste.

Similarly prepare the remaining balls.
Heat sufficient oil in a kadai and deep-fry the puris and rolls till golden brown and crisp.
Remove and drain onto an absorbent paper and keep aside.
Serve with vanilla icecream

Sunday, March 29, 2009

Whole Wheat Naans and Matar Methi

the first ever Naan I had was from "Udupi Garden" restaurant in BTM layout. In those days they had a different cook the Plain naan and Palak Paneer used to be heavenly.. We used to stay in BTM and used to visit the restaurant at least twice a week, and the waiter there used to include masala papad, 1 palin naan and palak paneer into our order by default...

I have always wanted to try out how to make Naan at home and never tried coz didn't want to spoil the image of perfect naan (or a very good cook in my HD's eyes :p)After going through DK's coriander naan recipe decided to give it a try. I wanted to try it out with whole wheat flour (if it did not come out.. thought I will give it some exotic name and pass it off as paratha) and here is what I did:

Whole wheat flour - 4 cups
Plain curds - 1 cup
Water - 1/2 cup
dried yeast - 1 tsp
Chopped coriander leaves - 1/2 cup
Oil - 1 tbsp

In a bowl mix yeast with warm water. Cover and allow it to stand for 15 mins
Add in the curds and 1 cup flour. Mix well.
Cover and allow this to stand for 20 mins.
Add the salt, oil and the remaining flour. Knead it well on a lightly floured surface until smooth and place it back in the bowl. Cover it and let it double - approx 1 hour.
Then punch it down, turn it down on a lightly floured surface and slowly add in the chopped cilantro into the dough.
Divide the dough into small balls and then using a rolling pin, roll it out into oblong shapes about 1/4 inch thick
On a skillet, place the naan, brush it with little oil
Once its done on one side, turn it the other side.
Serve it hot.

I served this with Methi Matar, the taste was not like the naan you get outside but it was fluffy and good. My in-laws who are not very partial to NI food, asked for second helpings :)

Wheat Naan with Matar Methi

Matar Methi

Fenugreek Leaves - 2 cups chopped
Green Peas - 3/4 cup, cooked
Onion - 1/2 cup chopped
Tomatos - 2
Milk - 1/2 cup
Jeera - 1 tsp

To be ground into a paste
Onion - 1 med
Green chilli - 4
Ginger - 1" piece
Cashew - 1 tbsp
Khus Khus - 3 tsp soaked in water for 30 mins

Wash methi leaves and add 1/2 teaspoon of salt and leave aside for 10 - 15 minutes. Then, squeze out the water
Drop the tomatos into boiling water and allow to rest for 10 mins. Grind the tomatos into a fine puree
Add 1 tsp oil into the kadai and add jeera.
When the splutter add the methi leaves and fry on high for 2 - 3 mins
Remove and keep aside
Add 2 tsp oil to the kadai and fry the onions till they become pink
Add tomatos and fry for 1 min on med flame
Add the paste and fry for 8 - 10 mins or till oil comes out
Add Peas, methi leaves, milk and salt in this same order.
If required add 1/2 cup water.
Allow to cook on low flame for 5 more mins.
Remove from flame and serve hot

This is my entry for JFI-Wheat at Roma's. The JFI event is the brain child of Indira @ Mahanandi

Note: After kneading the flour I kept it on a hot water bowl so that the yeast will do its work properly.

Special Poha

This special Poha / Avalakki is one of my all time favourite snacks. My brother's avalakki oggarane are the best in the world :) Regardless of how many times I have tried making the avalakki oggarane following the exact recipe that my bro follows, I have never been able to reproduce the taste. So I decided to make my own "recipe".. so after numerous tries this is "the recipe" for avalakki fry.

Beaten rice - 1 cup (i have used the thicker / hard variety)
Groundnuts - 1 tbsps
Almonds - 1 tbsps
Cashews - 1 tbsps
Raisins - 1 tbsps
Pista - 1 tbsps
Garlic - 8 cloves
Butter - 1 tbsps
Cumin powder - 1 tsp
Chilli powder - 2 tsp
Worcestershire sauce - 1 tbsp

Take the poha in a MW bowl and MW on high for 3 mins
remove it into a plate
Put the ground nuts in the MW bowl and MW on high for 4 mins
remove it into a plate
Put the almonds, cashew and pista in a chopper and give 3 short pulses.
Add the butter to the pan and melt it in MW.
Add the cumin seeds, salt and Worcester sauce to it.
Mix well.
Add the roasted poha, ground nuts, chopped nuts and raisins.
MW on high for about 4 mins. Turn once in 2 mins.
Store in air tight container at room temp.

Note: Do not get scared by looking at the color.. thatz just the sauce :)

This is my entry to Sunday Snacks - Grab and Go Event hosted by Pallavi and to MEC-Savoury snacks event hosted by Priya. The MEC event was forst started by Srivalli.

Thursday, March 26, 2009

Yugaadi Habbada subhasayagalu

Happy yugadi, beevu bella tindu hosa varshavannu swagatisoona

Tortilla Rolls with Salsa

I am a big fan of Mexican food.. I love Italian food.. now I like Korean cooking too. In short I love food!!!! It is fun to do some fusion cooking in the kitchen. So here are my whole wheat tortilla rolls with italian / indian masala in the stuffing and my style salsa..

For the tortillas
Whole Wheat flour - 1 cup
butter - 1 tbsp at room temp
baking powder - 1 tsp
Salt to taste

For the filling
Mushroom - 1/2 cup sliced
baby corn - 4
corn - 1/2 cup
Onion - 1 tbsp finely chopped
capsicum - 1/2 cup finely sliced
Garam masala - 1 tsp
Red chilli powder - 4 tsp
Pepper powder - 1 tsp
Oil - 2 tsp
Cheese - 1 slice
Mayonaise - 1 tbsp

Mix in the salt and butter in the flour.
Add the baking powder
Add little hot water and make a fine dough
Knead for 3 - 4 mins till you get a soft smooth ball of dough.
Keep covered for 30 mins.

Chop babycorn and corn in a chopper.
Heat 1 tsp oil. Add the onions and saute till onion becomes pink
Add the chopped babycorn and corn.
Saute for 2-3 mins on high flame.
Add garam masala, salt and red chili powder.
Saute some more on low flame - 2 more mins.
Remove from flame

Heat 1 tsp oil. Add the mushrooms. Saute till they soften.
Add salt and pepper powder
fry for 2 more mins on low flame
Remove from flame

Heat the pan, add capsicum. saute till then soften
Add salt and little pepper.
fry for 2 more mins on low flame
Remove from flame

Now take covered dough and make lemon sized balls.
Roll each ball of dough out, into a round shape, approx. 1/8 inch thick
heat the tava and cook on each side for about 1 min.
cook on both edges till it is properly cooked!
Remove from the tava and place them in a plate covered with a towel.
Close the edges of the towel over the tortillas to keep them warm.
Repeat the procedure for all balls.

Take a tortilla, spread little mayo on it.
Spread the corn and baby corn mixture lightly on the mayo
sprinkle fried capsicum and mushroom.
Add a think layer of home made salsa.
Roll tightly into a tube.
Keep this in the baking tray, so that the rolls lie on their open edges.
keep a slice of cheese on top of the roll.
Sprinkle some itatlian seasoning on top.
Grill for about 5 mins.
Take out from the oven and cut into 1 inch pieces and serve with the remaining salsa.

Home made Salsa - my style :)

You would need:
Onion - 1 medium cut into 4 pieces
tomato - 2 deseeded cut into 1 inch pieces
jalepenos - I used pickled ones - 10 slices
black olives - 5 sliced
coriander leaves - chopped 1 tbsp

Put all these in the chopper and chop.
Keep repeating the short pulses, till you get the salsa at your required consistency.

Leftover stuffing of the rolls is used to make sandwich :)

I am sending this over to JFI-Wheat at Roma's. The JFI event is the brain child of Indira @ Mahanandi


My MIL got some Kesu (colacasia or collard greens) from her sister's house the other day. Me and my FIL like patrode a lot and the moment I saw the kesu leaves I told my MIL letz make patrode.. usually kesu chutney is made in the house. There were only 4 leaves and we got only 1 nene but it was worth it. .Next step get some colacasia bulbs and plant them in our pots :)

Colacasia / Collard Greens Leaves - 5
Rice - 2 cups
Fresh Coconut - 1 cup scraped
Coriander Seeds - 2 tbsp
Jeera / Cumin Seeds - 2 tsp
Tamarind - 1 lemon sized
Jaggery - 1.5 tbsp
Red Chillies - 15 - 20 (Adjust according to taste)
Salt to taste

Soak rice in water for atleast 3-4 hours.
Rinse and remove all the water.
Grind coconut, coriander seeds, jeera, jaggery, tamarind pulp, red chillies to smooth paste and keep aside.
Next grind rice with very little water to coarse paste. The consistency and texture of the batter should be as that of idli batter.
Mix in both the paste and keep it aside.

Next, wash the colacasia and pat them dry with kitchen towel.
Remove the thick veins of the green with small sharp knife or peeler.
Now pick the largest leaf and place it upside down, meaning the side where you have removed the veins is facing you. Apply a coat of ground masala all over the leaf. Make sure that the coating is neither too thick not too thin. Place another leaf on top of it. Repeat the same procedure by placing 7-8 layers of leaves.
First fold both the edges along the length and then start rolling, tucking the sides in between till you reach the end of leaf. When rolled, it will look like a big swiss-roll.
Place these rolls in a steamer and cook for 20-30 minutes on a medium flame. Once cooked, leave it in steamer for at least 15 minutes before serving them.

There are 3 ways of serving these,

1. Cut into 2 inch pieces and serve with a spoon ful of cocnut oil on top.

2. Cut the patrode into 1/2 inch slices. Heat tawa and spread a tbsp of oil on it. Place Patrode slices on tawa and fry till the sides turn crisp and golden brown. Pour 1 spoon cocnut oil on top and serve

3.Heat oil in a pan and add mustard. When it starts spluttering add urad dal, dry chillies, hing and curry leaves.
Add chopped Patrode pieces and Jaggary.
Keep mixing the mixture till the pieces are just heated.
Switch off the gas and mix in grated coconut and mix well and serve hot.

As I had only nene yesterday, I did not make the last (patrode oggarane)

Notes: Please ensure the veins on the leaves are removed properly and patrode is cooked thoroughly. Eating partially cooked patrode may cause itching in the throat which may last for a few hours. Its better to use coconut oil or ghee on the slices to avoid itching in the throat. An immediate remedy to the itching would be to drink sour buttermilk/curd immediately once the itching starts. Please please DO NOT drink water if the itching starts this will increase the itching.

Masala Toast

Nostalagia time - Flash back to 90's, It is nearing 5:30 in the evening of a monday and suddenly the quite street errupts with the shouts and clattering feet of people running. The gate of House No. 27 is kicked open and you hear the rush of 2 sets of feet moving towards the centre of the house. You hear one of the small people shouting "Amma hotte hasitha ide.. beega tinlikke kodu aata aadokke hoogbeeku...." (Amma, I am feeling hungry.. quickly give me something to eat.. I have to go and play) this first voice is endorsed by the second one busily changing out of school uniforms.

Mom: Irro, 15 mins eenaadru maadi kodthini.
1st voice: Amma time illa.. bakery inda eenaadro tandu bidla

Mom: mooru hottu horaginadde tinnokke aasee. iru 10 nimisha mandakki oggarane madtha iddini, tatte li haaki kodthini
2nd voice: Amma please please bakery inda tagondu barthivi.. puff ella beeda baree toast tartivi..pleeeease

Mom: Hmm Baree toast tarabeeku. And she used to give money for 3 toasts 1.5 for me and 1.5 for my brother. My mom agreeing to buy us toast from Dharwad bakery This used to be a rare scenario at my home.. but on those days when she used to agree me and my bro used to be on 7th heaven :)

I have tried and lot of recipes to prepare the masala toast that they used to sell in that bakery in those days, this is the nearest that I could get..

You need:

Brown bread - 4 slices
Onion - 1 med finely chopped
Tomato - 1 med finely chopped
Carrot - 1/2 cup grated
green chillies - 1 cut into thin slices
Lemon Juice - 1/2 lemon squeezed
Red chilli powder - 1/2 tbsp
Rasam powder - 2 tsp
Mustard seeds - 1 tsp
Curry leaves - 4
coriander leaves for garnish

Heat oil in a pan
Add mustard seeds, when it starts spluttering add curry leaves and green chilli
Add onion and saute till onion till it becomes pink in color
Add tomato, red chilli powder and Rasam powder
Saute till tomatos are almost cooked.
Add the carrot, salt and 1/2 cup if water
Cook on med flame till carrots are almost cooked.
Cook on high flame till water is completely evaporated.
Remove from flame.

Now take the bread and lightly toast it on the tava.
Take a spoonful of the above mixture and spread it on the bread cut into half and place one half over the other.
Masala toast is ready to eat :)

This is my entry for Sangi's "FIL WITH FOOD - tomato" event.

Monday, March 23, 2009

Cream of Mushroom Pasta

High calorie.. but my comfort food :)


mushroom - sliced 2 cup
garlic - chopped 1 tbsp
milk - 3 cup
cream - 1 tbsp
maida - 1 tbsp
butter - 1/2 cup
pasta - 2 cups
olive oil - 1 tsp
Pepper - 1 tbsp Coarsley ground


1. Take about 10 cups of water in a vessel, pour olive oil and add a bit of salt to it.
2. Put the pasta in and let it cook for about 15 mins (do not cover the vessel).
3. Drain the excess water and immediately put the pasta in cold water and drain it again.
4. pour 1 tsp of oil on top and keep it aside
5. Put the butter in the frying pan.. add garlic, saute. Add musroom and saute (all on high flame)
6. When the mushrooms start turning golden in color, add the maida and fry for a min.
7. Now slowly add milk and keep stirring till the mixture thickens a little.
8. Add cream.. stir.. add salt and coarsley ground pepper.. and then the pasta... Cook for another 2 - 4 mins
9. Cream of mushroom pasta ready to eat :)

This is my entry for "Think Spice, Think Pepper" event hosted by Divya from DileSe.. The think spice event was conceptualized by Suntia.

Sunday, March 22, 2009

Strawberry slush

Don't you just love the color of ripe strawberry's :) Till now whenever I got fresh strawberry the only thing I used to make was strawberry MS. Unless it is served with Ice cream there aren't any takers for it at my place.. This inspiration for this 'recipe is a cranberry mocktail that I had at this particular restaurant..

Try this and let me know whether you liked it.

Strawberry - 4
Sugar - 1 tbsp
Lemon Juice - 1 tsp
Crushed Ice - 1/2 glass

Grind the sugar into fine powder
Add a little water, 1/2 tbsp and the strawberries and blend in a blender.
Add the Lemon Juice
Take the serving glass, fill it with crushed ice.
Add the strawberry puree, top with 1/2 tbsp sugar
Pour 1/2 glass water from the edges.

This is my entry for "something Pink" by Priya theme originally conceptualized by Harini .

Friday, March 20, 2009

Pudi padudno Boolu Kadellu / Brinjal Sambar.

Pudi Padudno Boolu Kodeelu - This means samabar made with pudi - coconut is not added. Do not raise your brows :) we do prepare dishes without coconut in it!!! Today I made this with Brinjal. You can use any type / color of brinjal for this. Even thou Brinjal is extensively used in our house holds to prepare a variety of delicacies, it is not really used to make any dish in any of the functions or pooja. Bhendi / Ladies finger is used instead of brinjal.

For the masala:
Red chillis - 10
Coriander seeds - 2 tsp
Jeera / Cumin seeds - 1/2 tsp
Methi - 1/4 tsp
Urad dal - 1/2 tsp
Coconut oil - 2 tbsp

For the Sambar:
Toor dal - 1/2 cup cooked with little turmeric and hing
Brinjals - 1 cup cubed
Tamarind pulp - 4 tsp
Jaggery - 2 tsp
Turmeric - 1/4 tsp
Green chillis - 3 split length wise
The above masala - 1.5 tbsp

Heat oil.
Fry all the ingredients separately in the oil.
Grind into fine paste without adding any water.

Heat 1 cup water in a vessel.
Add tamarind, jaggery, green chillis and brinjal slices
When the brinjal is almost cooked add the masala
Add salt.
Allow it to boil for few mins. Remove from flame and allow the sambar to stand for atleast 1 hr before serving.
Serve with rice.

Note: Coconut oil gives a very distinctive aroma to this masala pudi.
You can even dry roast the masala :)
If you are using oil then the shelf life for this masala is 1 week. else it can be stored in an air tight jar for 15 - 20 days.

Coconut chutney

Kaayi chutney, goes very well with masala rava rotti. This is one of the commonly prepared chutney's in my native and the most easy and simplest of all chutney's to make.

You would need:
Coconut scraped - 1 cup
Green chillis - 4

For Tadka / Oggarane
Mustard seed - 1 tsp
Red chillis - 1

Grind the Coconut and green chillis.
Add salt
Prepare oggarane / tadka. Pour it onto the chutney.
Chutney is ready...

Notes: I have added coriander leaves to mine in the pic.

Masala Rava Rotti

Sajjige rotti.. Amma tinnokke eenide? My mom would have been fed up with this question when we were growing up. Me and my bro both of us are very fussy eaters at the same time made very good guinea pigs :) To keep us appeased mom used to do a lot of experimentation in the kitchen.. Here is one such recipe

This is how my little bro likes it.. This one is for you vats :)

For Sajjige rotti:
Suji - 1 cup (small / fine rava)
Onion - 1 finely chopped
coriander leaves - 1 tbsp finely chopped
green chillis - 2 finely chopped
coriander powder - 1 tsp
Rasam powder - 1/2 tbsp
Oil / Ghee

Madia for rolling - 2 tbsp

Mix all the above ingredients expect oil
Knead with little water into a dough (like that of chapati)
Take a small ball and with roll it out with a rolling pin. Use maida floor is required.
Put this on the hot tava and cook on both sides.
Apply oil / ghee.
Serve it with chutney or any mild curry.

Note: Do not roll the dough very thin. .this will make the rotis hard.

Thursday, March 19, 2009

Tondekayi Gojju (Tendli Curry)

Tondekayi - one vegetable which I do not know how to cook.. every time I try cooking something with this.. the recipe goes for a toss!!! So this time I was determined to make something good..

I decided to make Tondekayo Gojju by Sushma . Copied the recipe, decided to follow it step by step, but alas my hate-hate relation with tondekai continued!!!! I forgot to soak the tamarind and it was already 6, so decided to use tamarind powder.. now this is the first time I am using tamarind powder went ahead and aaramse put 1/2 tbsp. .yeah you can guess what would have happened :( So did some quick "maduve" to the original recipe and my DH's comment was "hmmmm.... chennagide kane". Beautiful.... chapati + sabji ready in the carrier by 6:20..

Here is my recipe

tondekayi - 20 cut in fours.
coconut grated (fresh/frozen) - 1/4 cup
Green Chillis - 3
khus-khus/gasagase - 1 tsp soaked for 5 mins in hot water
tamarind powder - 1/2 tbsp
Milk - 1/2 cup
Cashew - 5 soaked in hot water for 5 mins
Onion - 1/2 chopped
salt according to taste

For tadka/oggarane/tempering
curry leaves - 4
red chillies - 2
saasive/mustard seeds - 1 tsp
Bengal gram - 1/2 tsp
Oil - 1.5 tsp

Microwave the tondekayi on high in the MW for 5 - 7 mins.
Make a paste of coconut, tamarind powder, khus-khus, Green chillis.
Heat oil in a broad kadai.
Saute the onions till they become pink.
Make a paste of the onions and cashew.
Heat remaining oil in the kadai.
Add mustard seeds, when the splutter add bengal gram, curry leaves, red chillies
To this, add the coconut paste
Allow the mixture to boil. Add salt.
Put tondekayi to this boiling mixture and cook it for 2 more minutes
Add milk and onion cashew paste.
Cook on high flame for another 3 mins or till the gravy thickens.
The gojju is ready but serve it after 30-45 minutes so that the tondekayi absorbs the masala properly.


Broken Wheat Upittu / Baath

The other day my MIL made Bulgar bisi belebaath.. and it came out very well.. When I was telling my momn about this she told me Hey you can make upma, patrode, dosa a lot a stuff with Bulgar.. and as I had seen some nice recipes of B.Upma by my fellow bloggers I thought let me try making Bulgar upma for my DH's (Darling Husband's) breakfast dabba. Hmmm Upma for breakfast brings fond memories of my college canteens.. wednesdays we used to have class at 7 in the morning and a break at around 10. We used to go down to the canteen and Wednesday's special used to be Kharabath and kesari baath... The Khaara baath is nothing but vegetable upittu.. if you were lucky (or unlucky) you would see some vegetable pieces in it :) and lets me not scare you more by talking about kesari baath.. it would be khaara cement + sweet cement :)

Now coming back to my recipe of Bulgar Upittu, you need

Bulgar - pressure cooked for 3 whistles 1 cup
choppped vegetables - 1/2 cup (I used carrots, capsicum and beans). Cook in MW for 5 mins
Onion - 1/2 cup finely chopped
Tomato - 1/4 cup finely chopped
Green chillis - 3 slit length wise
Curry leaves - 5
Mustard - 1tsp
Bengal gram - 1/2 tsp
Lemon - 1/2
Coriander leaves for garnish

Heat oil in pan
Add mustard, when splutters add bengal gram, green chillis and curry Leaves
Add onion and saute till them become pink
Add tomatos and pre-cooked veggies
Add 1 cup water, salt and bring to boil
Add Cooked bulgar bring to boil.
Cover and cook on med flame till water evaporates.
Garnish with Lemon and coriander.

Wednesday, March 18, 2009

Almond cashew pista slice...

I wanted to make some sweet which does not use sugar.. I have used honey instead. My FIL had brought a big bottle of honey from his native. Home made.. bees harvested at his brother's house. Amazing for a city bread girl like me!!!!

This is the first time I am tasting home made honey.. The smell is heavenly :) Extracted a promise from my FIL that he will take me to see the bee harvesting next time we are in that area!!!!

Here is the recipe for Almond, cashew pista slice:

Ingredients :
For the Badam roll:
1/4 cup almonds blanched, peeled and powdered
2 tablespoons honey
¼ tsp elaichi powder

For the Cashew roll:
1/4 cup cashew
2 tablespoons honey
¼ tsp elaichi powder

For the Pista roll:
1/4 cup pistachios
2 tablespoons honey
¼ tsp elaichi powder

a few saffron strands
1 tbsp milk

Method :
For Badam roll:
Combine all the ingredients in a bowl and knead gently into a dough.

For the Cashew roll:
Soak the cashewnuts in warm water for 30 minutes.
Drain all the water out and blend the cashewnuts to a fine paste in a mixer. Keep aside.
Mix in the honey and cardamom.

For the Pista roll:
Soak the pistachios in warm water for 30 minutes.
Drain all the water, peel the pistachios and blend them to a fine paste in a mixer. Keep aside.
Mix in the honey and cardamom

Melt the saffron in the milk, add it to the cashew dough and stir well.
Roll out the almond dough in to a chapati
Roll out the cashew dough and put it on top of the rolled out almond.
Roll out the pista dough and place it on the above.
Drizzle a spoon of honey on top
Fold in half. freeze it for 1/2 an hour.
Cut into slices.

Try it out and let me know how you liked it :)

I am sending this to "Lets go nuts with Almonds" event hosted by JZ of tasty treats. This event was conceptualized by Aquadaze of Served with Love

Monday, March 16, 2009

Boldu uddinahittu (non fried version)

Boldu uddinahittu means white urad dal raita :) kya transalation!!! Insted of using raw urad dal you can also make this by using urad dal powder.

Urad dal - 1/4 cup
Curds - 1 cup
Green chillis - 3 chopped
ginger - 1" chopped
Hing - 1 pinch
Salt to taste

For tadka
Mustard - 1 tsp
Oil - 2 tsp
Curry leaves - 3
chillis - 1 small


Soak urad dal in water for 1 hr. (or in hot water for 20 mins))
Drain water and grind it into a fine paste.
Add the curds, green chillis, ginger, hing and salt.
Mix well.
Add the tadka.
Serve with hot rice along with menasinakai balaka.

Another one for Ashwini's "Lentils Mela".

Poritudno uddinahittu (fried uddinahittu)

Uddinahittu is a curd based delicacy quite common in shivalli households. In functions this is usually served before rasam and after the dal. There are many ways in which this is made.. I have given below two variations which are prepared often in my house.

Urad dal - 2 tbsp
Curds - 1 cup
Green chillis - 3 chopped
ginger - 1" chopped
Hing - 1 pinch
Salt to taste

For tadka
Mustard - 1 tsp
Oil - 2 tsp
Curry leaves - 3
chillis - 1 small


Dry roast the urad dal in a pan
grind it into a fine powder.
Add the curds, green chillis, ginger, hing and salt.
Mix well.
Add the tadka.
Serve with hot rice along with menasinakai balaka.

The consistency should be that of dosa batter
Add more curds if required.

This is my entry to Ashwini's "Lentils Mela".

Karkumbda Koddelu - Ash Gourd Smabar

In shivalli households almost all vegetables are used to prepare sambar. There are different masala's used to make sambar and usually each type of masala will go very well with a certain set of vegetables. You can say it is a many-to-many relationship between vegatables and sambar masala :)

I will soon post the sambar powder recipie used here. Karkumbda is also used in making majjige huli..

Karkumbda kumbala.. Another one of my Favourite vegetables. Actually it is a favourite with every one in the house. In my native, Ash Gourd is one of the vegetables where nothing is wasted. The peel of Ash Gourd is used to make chutney and the seeds are used to make tambli (raita). Health benefits of ash gourd can be found here

Now for the sambar:

Ash Gourd / boodu kumbalakaayi - 1/4 kg.
Toor dal - 4 tbsp
Coconut scrapped - 2 tbsp
Sambar powder - 3 - 4 tbsp
Turmeric - 1/4 tsp
Hing - 1 pinch
Tamarind pulp - 2 tbsp
Jaggery - 1/2 tbsp
Salt as per taste

Peel the Ash Gourd and remove the seeded part
Cut into 1" pieces
Cook them in a pan / cooker.
Add a little turmeric and hing to the dal and cook the dal in the pan / cooker.
Make a fine paste of Sambar powder and cococnut.
In a vessel Heat 1/2 cup of water.
Add tamarind pulp, jaggery and salt.
Add the cooked Ash Gourd pieces to this.
Allow it to boil for 3 mins
Add the ground paste and dal and allow it to boil for 6-8 mins.
add a little water is needed.
Switch off the flame and cover the sambar and allow it to rest for 30 - 45 mins before serving.
Serve Hot with rice, idli or dosa

This is my entry to Ashwini's "Lentils Mela".

Paav Bhaji

"Family that eats together, stays together"

Paav Bhaji is one of my family's favourite recipe. This will usually become a complete meal for us. I usually prepare this for Sunday Dinner as all of us can sit together and relish it in peace. Now a days sitting and eating together is not really possible as some one should be there to tackle my 7 month old as she crawls at unbelievable speed towards anyone who has a plate in their hand :)

Here is my recipe for Paav Bhaaji

For the bhaaji:
Cauliflower - 1 cup chopped
Peas - 1/2 cup
Capsicum - 1/2 capsicum thinly sliced
carrot - 1 med sized one
Potato - 2 med sized
Onion - 1 cup finely chopped
Tomato - 1 1/2 cup finely chopped
Pav bhaaji masala - 1 1/2 tbsp
Red chilli powder - 1 tbsp (reduce if you do not like the bhaaji hot!)
Turmeric - 1/4 tsp

For the Pav:
Pav bhaji masala (optional)

For Garnish / Serving:
Coriander leaves chopped - 3 tbsp
lemon wedges
Onion rings

Cook / Steam cauliflower, capsicum, peas, carrot and potato.
Mash them using a potato masher and keep aside
Prepare the Ginger paste and keep aside
Heat oil in a pan, add onion and saute till the onion turns pink
Add ginger paste and saute for 2 - 3 mins
Add the tomato, turmeric, chilli powder, salt and paav bhaaji masala and saute till the masala starts leaving oil at the edge
Add 1 cup of water
Add the cooked and mashed veggies and mix well.
If you feel the bhaaji is too thick add a bit of water
Sim the flame and leave it for a few mins (10 mins should do)

This is how we had ours...

This is my entry for "Garnishing tips and techniques for Indian food" hosted by Food Fanatic. Till now I have not really spent much time thinking about garnishing. My MIL had some excellent ideas about how I should proceed :)
There is soo much material on this in google.. I was amazed.. it is quite an interesting topic :)
I also got this wonderful site which talks about simple easy garnish.

Hope I am not too late :)

Thursday, March 12, 2009

Masala Akki rotti and banana seekarane

Masala akki rotti.. I can still remember the first time I ate this. It was in my friend Rekha's house and fell in love with it. Her mom is an expert on rotti's and whenever she made akki rotti I used to there in their house for breakfast.. Even now whenever I meet her in mysore she says "manege baa naale tindige.. akki rotti madi kodthini" :)

I like akki rotti with banana seekarane and little pickle on the side.

For the Masala Akki rotti:

rice flour - 2 cups
onion finely chopped - 1 cup
Green chillis finely chopped - 5
coriander and curry leaves finely chopped - 4 tbsp
Coconut scraped - 1/2 cup
Jeera - 1 tbsp

Mix all ingredients except Butter.
Add little hot water and mix to the consistency of chapati dough
Wet a white kerchief, take one big lemon size dough and pat it on the kerchief to form a thin roti. (will upload pics of this soon)
Put this on the hot tava and remove the kerchief.
Cook on med - high flame covered for 2 - 3mins
Turn over and cook. Apply butter and turn again.
Remove from flame and serve hot.

You need for Banana seekarane
banana - 2 chopped
milk - 1/2 cup
Sugar - 4 tsp
cardamom powder - 1 pinch

Puree all the above ingredients.

Cauliflower channa curry (Hookoosu kadale palya )

Cauliflower is one vegetable which I can eat in any format any taste. Did you know, Cauliflower was available almost exclusively in Italy until the 16th century when it was introduced to France and eventually to other areas of Europe. What ever it is I love all the dishes made by cauliflower and I am ever grateful for the person who created gobi manchurian :)

Now for this curry that I made today..

Cauliflower - 1 cup cut into small florets and boiled in hot water (remember to add turmeric and salt to the water :) )
Kadala / Channa - 1/2 cup sprouted and boiled in hot water for 5 mins
Tomato - 1 large
Coconut scraped - 1 tbsp

To be ground into a fine paste:
Onion - 1 med
Garlic cloves - 3
Ginger - 1/2"
green chillis - 4
cloves - 5
cinamon - 1/2"
Pepper - 8 - 10

Heat oil in a pan, add the ground paste and fry till raw smell of onion goes off
Puree the tomato and Coconut and add to this.
Keep frying on med flame for 6 - 8 mins
Add cauliflower and channa..
Mix well. Add 1/2 cup water and salt
Cook on low flame for 5- 7 mins.
Serve with chapati.

This and chapati is my LBR for today

Dal Palak

Its cold outside.. The cold air blowing in through my kitchen window feels good after days of humid hot weather here in namma Bengalooru.. Hope it rains some... Today morning I heard the next door kid reading his lessons loudly and suddenly realised that his exams are going on. I started remembering the days when we used to do the same.. I am an early raiser and my brother will not get up till 8:30 in the morning. During exams, he used to sit and study till 12 or 1 in the night and I used to get up at 3:30 in the morning.. Both of us used to say that we can read better if we sit in the living room with TV on :) I can still remember my mom's mutterings.. she used to say that as our exams get near she hardly gets around 2 hrs sleep!!!! Woh bhi kya din the!!!!

Dal palak and Daliya rice is my LBR for today. Hubby darling likes dal a lot. I always wanted to try out Dal palak and here is how I did it..

Masoor dal - 1/4 cup cooked in the pressure cooker for 3 whistles
chopped palak leaves - 1/2 cup
Onion finely chopped - 1 med
Mustard - 1 tsp
Jeera - 1 tsp
Hing - 1 pinch
Green chillis - 2
Turmeric - 1 pinch
curry leaves - 5 leaves
Coriander leaves - 1 sprig

Blanch the palak leaves in hot water.
Heat oil in a pan
Add mustard, when it splutters add jeera, hing, curry leaves and slit green chillis.
Add onion and saute till onion turns slightly pink in color
Add the cooked and mashed dal along with the water, bring to boil.
Add the palak leaves cook on high for 2 - 3 mins.
Remove from flame garnish with coriander leaves.
This along with Daliya is my LBR for today.

Dal palak daliya and Cauliflower channa curry

Tuesday, March 10, 2009

Methi palak Thepla and Sprouts veg kurma

Last week I made theplas for the first time.. They are my FIL's favourites and he asked me to make them for dinner. I saw the recipe and was skeptical about how the taste would be. I was really surprised at the taste. Last time when I made it I followed the thepla recipe given in Tarla Dalal's website. This week grew a bit bolder and did some modifications to the recipie..

Thepla is an integral part of Gujarati Cusine. They are also called masala chapati. As the thepla itself contains spices I was wondering what curry to make along with it. Finally decided on Sprouts veg kurma my own creation :)

Last week we brought a new blender / chopper (murphy richards). I am very excited after seeing how the chopper works. So For the sprouts veg kurma.. in went all the veggies that I had in the fridge for chop chop in the chopper. Raghu was asking me do you really need to cut the veggies so fine or do you just like using the chopper :)

Hmmm.. so my little chopper is my new best friend. You will not belive how fine my greens get chopped in it.. Ok Ok. let me stop my chopper saga and get on with the recipe.

Methi palak Thepla

whole wheat flour - 3 cups
Curds - 1.5 cup
Turmeric powder - 1/2 tsp
chilli powder - 5 tsp
coriander powder - 1 tsp
Cumin powder - 1 tsp
Oil - 3 tsp
Methi - 1/2 cup finely chopped
Palak - 1/2 cup finely chopped
Potato - 1/2 cup finely chopped or shredded.
salt to taste

Cook the potatos in boiling water for 5 mins.. Drain water
Mix all the ingrdients and make a soft dough. Add water only if necessary.
Knead the dough till it is smooth. Divide into lemon sized balls.
Using a rolling pin, roll out the each portion into 125 mm. (5") diameter rounds.
Cook each round on both the sides on a tava, smearing a little ghee / oil on both sides until brown spots appear on the surface.
Serve hot.

Sprouts veg kurma

Moong sprouts - 1/2 cup
Corn - 1/4 cup
potato, carrot - finely chopped - 1/2 cup each
capsicum - finely chopped - 1/2 cup
oil - 3 tsp
coriander leaves for garnish

To be ground into paste with no water:
onion - 1
tomato - 2
coconut scrapped - 2 tbsp
cinamon - 1' piece
cloves - 1
pepper - 8
green chillis - 3
ginger - 1" piece

Cook Moong sprouts in boiling water for about 5 - 6 mins. Drain water
Heat 1 tsp oil in pan, stir fry carrots, potatos and capsicum. Keep aside
Heat 2 tsp oil in pan and add the ground paste.
Fry till oil starts leaving edges.
Add salt and all the vegetables.
Mix well.
Add 1/2 cup water and cook on med flame covered for 5 mins.
Check the consistency. If OK garnish with coriander and serve with Thepla.

Butter cookies with ground almonds

I got this recipe from here . I did a bit of modifications to suit my taste.

Maida - 1 cup
Almonds - 1 cup
Baking powder - 1/4 tsp
Salt - 2 pinch
Butter - 1/2 cup
Sugar - 3/4 cup

Stir together flour, ground almonds, baking powder, and salt; set aside.
In a mixing bowl cream butter and sugar at medium speed of electric hand held mixer.
Stir flour and ground almond mixture into the creamed mixture. Cover with plastic wrap; chill for about 2 hours.
Shape dough into small balls, about 3/4-inch. Place balls 2 inches apart; flatten slightly with the bottom of a glass.
Pre heat oven for 210C. Bake at 250C for about 12 - 15 minutes, or until set but not browned.

Come and have some....

Hagalakaayi (Bitter Gourd) gojju

Kanchaal (in tulu) or Bitter gourd is one of the vegetables which is not brought at all in my in-laws house. As I learnt cooking only after I got married my exposure to this was at minimum.. As this is one vegetable which I have to include in my hubby's diet now - here is the recipe for plain kanchaal bajji got from mom....


bitter gourd – 2 deseeded and chopped in ½” cubes
Tamarind pulp – 2 tbsp
Onions – 2 chopped
Green chillis - 2 sliced
Jaggery – 2 tsp
Oil – 1 tbsp

Dry roast and powdered:
coriander seeds – 1 tsp
Red chillis - 2
Methi – 1 tsp

Turmeric – 1 tsp

For Oggarane:
Mustard seeds – 1 tsp
Bengal gram – ½ tsp
Red chillis – 2
Curry leaves – 1 sprig
Hing 1 pinch

Coat the cut bitter gourd in turmeric and salt. Leave for 15 mins.
Squeeze the bitter gourd and remove the water.
Heat oil and prepare oggarane / tadka.
Add green chillis and onions. fry till onion becomes pink.
Add tamarind pulp, jaggery, spices, salt and ½ cup water. Bring to boil
Reduce flame add bitter gourd allow it to cook till water evaporates. This may take about 15 mins.
Now keep stirring on med flame till bitter gourd is completely cooked.
Serve with chapatti or rice.

Oats Upma

I do not like eating oats in their classic format.. This is my experiment towards preparing non-rice healthy recipes for breakfast.

Advantages of OatMeal as per Wiki:
Daily consumption of a bowl of oatmeal can lower blood cholesterol
food with a lot of oat bran or rolled oats can carry a label claiming it may reduce the risk of heart disease, when combined with a low-fat diet
Heps stabilizing glucose levels in blood

Oats – 1 cup

Onion – 1 finely chopped
Green chillis – 3 – 5 slit
Ginger – ½” piece
Coriander leaves for garnish
Cashew roasted in ghee – 1 tbsp
Lemon juice – ½ lemon squeezed

Mustard seeds – 2 tsp
Bengal gram – 1 tsp
Hing – 1 pinch
Red chillis – 2
Curry leaves – 1 sprig

Roast the oats in the pan for about 3 – 4 mins (till white color goes off).
Take it off the flame and keep it aside.
In the pan heat oil, add mustard seeds when the splutter add the Bengal grams, red chillis, curry leaves and hing.
Add the ginger and green chillis.
Fry for 1 min
Add the chopped onions and continue frying till onion becomes pink.
Add 1.5 cups of water to the pan and bring it to boil.
Add oats, reduce flame and cook covered till water is completely absorbed.
Add the cashew and mix well.
Sprinkle lemon juice and garnish with coriander leaves.
Serve with sauce or pickle.

P.S: I usually add chopped carrots and peas to the upma.

Dappa Menasina Menaskai with a twist (capsicum mensakai)

My hubby darling likes home cooked food to what he gets in the office for lunch. What he takes for lunch depends on his mood and now a days it is pulka, subzi, salad and curd rice. The subzi has to be something gravy.. and all the subzi's that I frequently make at home have potatos in them. So I thought let me make subzis where potato are not the main ingredients.

Then I thought of Menaskai...

Menaskai is a sweet, tart and spicy side dish. It is an integral part of Udupi Cusine which adheres strictly to the vedic tradition of Indian vegetarian cuisine, using no onions or garlic. In my home for almost all pooja's and functions, Menaskai is a must. My brother prepares it with Pineapple and I just love it. In my mom's place is it usually made using mangos and bitter ground. In my in-law's house they have adapted this recipe to capsicum...

I like the extra something that peanuts give in maharastrian cusine. Added this as an extra twist to my mensakai.

So here we go

Capsicum - 1/2 cup cubed
Onions - 1/2 cup cubed

Black til - 1 tbsp dry roasted
peanuts - 1 tbsp dry roasted
tamarind pulp - 2 tbsp
green chillis - 4
rasam powder / sambar powder - 1 tbsp
coconut grated - 3 tbsp
Jaggery - 3 tsp
oil - 1 tsp
salt to taste

Curry leaves, mustard, black gram, red chillis and oil for tadka


Dry roast black til and peanuts.
Grind this with coconut grated, rasam powder into a fine paste
Heat oil in a pan
Add mustard. when it starts spluttering add black gram, curry leaves and red chillis.
Add onions and saute till onions turn slightly pink in color.
Add capsicum and saute for few more mins.
Now add 1/2 cup water, ground masala, jaggery and salt.
Cook on med flame covered for 5 - 7 mins or till gravy thickens.
Goes well with rice.

Monday, March 9, 2009

Dates biscuit

Dates biscuit

I had a bog of lion dates lying in my shelf from a loong time. Didn't know what to do with it.. so was googling around for some recipies. I got this recipie from Divya's blog. My first attempt at making cookies :) The cookies came out well and my MIL said they are tasted better than GD biscuits.. Grt compliment indeed. Thanks for the wonderful recipie...

Maida - 2 cups
Baking powder - 1 teaspoon
Salt - 1 pinch
Butter - 4 tablespoons. I took the butter and kept it in microwave for 1 min.
Sugar - 1/4 cup
Chopped dates - 1/2 cup
Milk - 1/2 cup
Melted butter for glazing


Preheat the oven to 250C
Mix the flour, salt and baking powder. Rub in the butter until it resembles bread crumbs.
Stir in the sugar.
The dates that I had were not the hard ones.. I could not mix them with the flour so I put the dates + Milk in the blender and ran the blender for 45 sec.
Add this to the flour mixture and mix well to form a dough. Do not knead to much..
On a lightly floured surface knead to form a dough.
With a rolling pin knead the dough to about 3/4 th inch thickness.
Cut into circles or to the required shape.Gather all the remaining dough.Roll out again and cut into circles/required shape.Do this with all the dough.
Transfer them to a baking sheet with about 1/2 inch gap between each..
Glaze with melted butter and bake for about 10 - 12 minutes until the biscuits have risen and turned golden brown.

Note: I rolled the dough to about 1/4 inch thickness and made a few cookie with this. My family liked these better than the thicker ones. So make both and see which one you like.

Thursday, March 5, 2009

Hotdog bread exotica

Another one of my sandwiches.. As mentioned in one of my earlier posts.. I prefer eating sandwiches, pasta, noodles and stuff like this than the usual south indian fare which gets cooked in our house. I am the only person in my house who eats these things so I have a big leeway in making the sandwiches in whatever way I want :)

Cauliflower - 10 - 15 florets cooked in salt water for 5 mins
Onion - 1 small chopped
gree chilli paste - 1/2 tbsp
garam masala - 3 tsp
palak puree - 3 tbsp (blanch the palak in salt water and puree it)
corn - 2 tbsp
paneer - 2 tbsp scrambled
black olives - 2 tbsp sliced
jalepenos - 3 tbsp slices
low fat cheese slices - 2
hot dog bread - 2
salt for taste
oil - 1 tsp

Heat oil in the pan
add onions, corn, gobi and palak puree and fry for 2 mins
add green chilli paste, garam masala and fry for 2 - 3 mins
add scrambles paneer and salt fry for 3 - 4 mins.
Take the pan off the flame
Mix in the olives and jalepenos.
Cut the hot dog bread in halves.
Put the mixture on the bread.
Cover it with cheese.
Bake in the oven at 250C for 8 - 10 mins.
Open sandwich is ready to eat.

Suz do pyaaza

I am a great fan of Tarla Dalal's cooking. When I first starting cooking (after marriage of course :) )these were like bible for me.. One thing you can be sure about Tarlaji's recipes are if you follow the recipes till the last P.. you can never go wrong with the taste. My brother used to tease me saying "why don't you buy yourselves a kitchen scale, then you can measure everything properly!!". He is one who is open for a lot of experimenting in the kitchen.. Now as my confidence has grown in my own cooking, I also have started adding this and removing that from the given recipe to suit my palate.

Subz do pyaaza, as the name indicates you add onion twice in this recipe. Once as paste and once as a vegetable.


1 cup vegetables - beans, carrot and potato cubed and boiled
onion cubed - 1/2 cup
tomato - 1 large pureed
garlic - 5 cloves
onion - 1 large chopped
turmeric powder - 1 tsp
coriander powder - 1 tsp
jeera powder - 1 tsp
red chilli powder - 1 tbsp
garam masala - 1/2 tbsp
Oil - 2 tsp
salt for taste


GRind the chopped onion and garlic into a fine paste
Heat 1 tsp oil. Add the cubed onions and saute till they change color. Remove them and keep aside.
Heat 1 tsp oil and fry the paste till the raw smell of onions and garlic goes off and the paste starts becoming light brown in color.
Add the tomato puree and fry for 1 min.
Now add all the dry masala and fry for 4 - 5 mins or till the mixture looks completely cooked
Now add the cubed and boiled vegetables and sauteed onions.
Add 1/2 cup of water bring to boil.
Cook on low flame for 4 - 5 mins.
Serve with roti or rice.

This is what I made for my hubby's lucnh box today:

Wednesday, March 4, 2009

Baked Gobi Manchurian

Opposites Atract :) this is tailor made for me and my hubby darling. Esp. when it comes to food. Every time we decide to go out to eat, I will start with "lets go to some chinese restuarant" and my hubby's would be "lets checkout that south indian restuarant". spring rolls and gobi manchurian are my all time favourites. I used to make gobi at home atleast 3 - 4 times in a month. After eating used to feel too much guilty thinking about the calories... When I saw this recipie of baked gobi manchurian in Divya's site I thought this is my lucky day, went out brought the gobi and made gobi manchurian..

This is a clasic example of fast food made healthy :)

I did a bit of tweaking to Divya's recipie and here it is.. you can eat as much as you want and crave without thinking about calories :)

Cauliflower - 1 medium sized flower
Onion paste - 1 tbsp
garlic paste - 1 tsp
coriander powder - 1 tsp
MAida - 1/4 cup
Chilli powder - 5 tsp
Salt to taste
turmeric powder - 1/4 tsp

Bell Pepper / capsicum - 1 finely sliced
Garlic - 5 - 6 cloves finely chopped
Ginger - 1" piece - finely chopped
Tomato sauce - 1/2 tablespoon
Soy sauce - 1 tbsp
Chilli powder - 4 teaspoon
Oil - 2 teaspoons

Boil water in a vessel. Add little salt and turmeric powder to it.
Cut the cauliflower into small florets and put them in the boiling water. Cook for 3 - 4 mins.
Drain the water and pour cold water over the florets to prevent further cooking.

Make a thick batter with the maida, chilli powder, onion paste, garlic paste, coriander powder, salt and a little water. Coat the florets with the batter and transfer to a baking sheet.

Bake in a preheated oven at 250 C for about 20 - 25 minutes until it gets evenly browned. Toss the florets once in the middle while baking.

In a wok, heat the oil fry the garlic, ginger and capsicum.
Add the baked cauliflower.
Mix tomato sauce, salt, soy sauce and chilli powder in little water.
Add this to the wok. Mix well.
Serve hot.