Tuesday, December 31, 2013

Favourite Food - Fusion Food Event

Hello Friends..

HAPPY NEW YEAR.. "I wish that all your wishes are fulfilled this new year :) "

I already got one of my first wishes.. I am hosting my first event.. Thank you Swathi for giving me a chance. I have been an alltime fan of her delicious blog.. Please visit her at ZESTY SOUTH INDIAN KITCHEN

I love fusion food.. Indo - chinese, south - north indian, indo american, indo italian etc etc. I think this way you can enjoy the stuff you like from both the cusines.. Don't you agree with me :)

The event rules are as follows-

A linky will be open from 1st of the month to month end. Now it is from January 1st to 31st of Jan 2014

At least  one new recipes and  two recipes from the achieves. Please update the post with logo or worded link. 
Recipe can be  gluten or vegan free.

You have to link this announcement post in the recipes; using logo is welcome but not mandatory. 

Non-bloggers can also welcome, send me full recipe with a photograph to this e-mail.  (shreelch@gmail.com)

Bloggers can link their recipes using the linky tool.Bloggers who find it difficult or find some problem to link can also send & Non-bloggers can send in their recipes to my mail  with the following details-
Your Name-
Recipe Name-
Recipe Details-
Pic of the Dish

Recipe must be linked to this page and to Swathi's announcement page  

So Friends waiting for your Yummy Recipes :)

Saturday, December 28, 2013

Mint Rice

For this month's PPCS I had to Pudina Sadam / Mint rice from Shama's blog. I have followed her recipe to the T and am very happy with the final product.. Thank you for sharing this Shama

You need:

Rice - 1 cup
Mint - 1 small bunch (~2 tbsp chopped)
Coriander leaves - 1 small bunch (~2 tbsp chopped)
Green Chillies - 3
Cloves- 2
Cinnamon - 2
Star anasi - 1
Onion - 1 big
Garlic cloves - 3
Ginger - 1 small piece
Tomato - 1 finely sliced
Chilli powder - 1/2 tsp
Bay leaves - 1
Ghee - 1 tbsp
Salt to taste

Grind mint,coriander leaves,green chillies,ginger and garlic with very little water and keep aside,
Soak rice in water for 10-20 minutes and keep ready
Heat ghee in a pressure cooker.Once hot,add cloves,cinnamon,bay leaves,anasi and chopped onion.
Saute till onion becomes translucent.
Add in finely chopped tomato and saute till the mixture starts leaving oil from the sides.
Add grinded masala with little salt.
Then add rice and with 2 cups of water .Cook for 3 whistles.
Turn off the flame.
Once the steam leaves,stir them well .
Serve hot with raitha.

Sunday, December 22, 2013


I got an early Christmas present from my MIL yesterday and I am very excited. It is a book from her mom.. frayed at the edges the first few pages missing but then has been binded using a invitation card (nostalgic!!!). It has recipes  of dished that I have never heard of.. has measurement in terms that I do not know of.. :D

I eagerly went through it and decided to make Buns for evening snack today, as it is one of my FILs favourite. Served it with Coconut coriander chutney..

You need:
Maida - 2 cups
Banana - 1 cup (grated)
Ghee - 1 tbsp
Soda - 1 tsp
Salt to taste
Sugar - 1 tbsp
Oil for deep frying

Mix Maida, ghee, soda, salt and sugar.
Add the grated banana and knead till a it forms a soft dough
Set is aside for 8 hrs
Take lemon sized balls of the dough and roll into thick (~ 1/4 cm thick) circles
Deep fry in oil on medium to high flame.
Serve Hot.

For Coconut Chutney:
Coconut - 1 cup grated
Coriander leaves - 1/2 cup chopped
Roasted gram dal - 1/2 tbsp
Green Chillies - 4 (as per taste)

Grind all the ingredients together.

Sunday, December 15, 2013

Baingan Bartha

For this week's Cooking from Cookbook challenge I have made Baingan Bartha from TD's cook book "Swadist Subziyan". Baigan Bartha is one oh Raghu's favourite Subzi. .and it has been quite a long time since I made it home.. To make it you need

You need
Brinjal - 1 large
Onion - 1/2 cup finely chopped
Tomato - 1/2 cup finely chopped
Jeera - 1 tsp
Ginger & garlic paste - 1 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander & cumin powdet - 1 tbsp
Green chillies - 1 tsp finely chopped
Garam Masala - 1 tsp
Ghee / Oil - 2 tbsp

Coriander leaves - finely chopped for garnish

Grease the brinjal with a little oil, make slits all over the surface and cook in the microwave on high for 10 - 12 mins. (the original recipe called for cooking it over open flame)
Cool and peel the skin. Mash the pulp thoroughly and keep aside.
Heat the ghee/oil and add the cumin seeds. When they crackle add the onions and sauté for a few minutes.
Add the ginger, garlic and green chillies and fry again for a few seconds.
Add the tomato, turmeric powder, coriander-cumin seed powder and cook till the oil separates from the masala for about 3 - 4 mins.
Add the mashed brinjal, garam masala and salt and mix well.
Serve hot garnished with the coriander.

This is off to the CC Challenge December Edition - Week 2

Tuesday, December 10, 2013

Eggless Banana chocolate chip cookies

For this month's PPCS I have come with Banana chocolate chip cookies. With both my in-laws being diabetic at home and with sweet tooth.. I have almost stopped baking sweets at home.. But as this is Christmas season and as the high command at our house ordered "Amma make cookies" I baked these... I love the smell of banana while baking :)

You need:
All purpose flour (Maida) - 1 1/4 cups twice sifted
Butter (at room temp) - 1/2 cup
Brown Sugar - 1/3 cup
Granulated Sugar - 1/3 cup
Banana puree - 1/4 cup
Baking soda - 3/4 tsp
Salt - 1/8 tsp
Vanilla extract - 2 tsp
Chocolate chips cookies - 1/2 cup

Cream together the butter, brown sugar, granulated sugar and vanilla till smooth and creamy (about 3 mins)
Add in the banana puree and beat for 1 min
Add in the flour, baking soda and salt slowly little by little on minimum speed
Beat till forms a firm dough
remove and wrap in aluminium foil and refrigerate (NOT IN FREEZER) for 2 - 3 hrs
Preheat the oven to 190C
Grease the tray
Drop small lemon sized balls of the batter into the greased tray - 2 inch apart
Any shape is fine as the cookie dough will flatten itself due to heat
Bake the cookies for 15 - 18 mins or till the edges start turning golden brown
Remove from oven and let it sit for 5 mins
remove onto the wired tray and cool further
Store in air tight container.
You should be able to get ~30 cookies

This is off to Jagruti's potluck party

Sunday, December 8, 2013

Sev Puri..

This is another recipe from my mom's book.. The notation on top of the page says TV. .so I think she noted it down from some TV show...

I love chaats and as today we had a gathering at my place I decided to make Sev puri as starter.. Belive me it is easy to make and arrange.. with a little preparation and planning you can serve a awesome starter to your guests

You need:
For Papdi:
Maida - 2 cups
Hot Oil - 2tbsp
Oma / Ajwain - 2 tsp

Potato - 2 large boiled and mashed
Peas - 1/2 cup boiled with little salt
Onion - 1/2 cup finley chopped
Red chille powder

Red Chutney:
Tamarind - 1 small lemon sized
Dates - 4 tbsp syrup
Jaggery - 2 tbsp
Pepper - 1 tsp
Jeera - 1 tsp
chilli powder - 1 tsp

Green chutney:
Coriander leaves - 2 cup chopped
Mint leaves - 3/4 cup finely chopped
Green chillies - 8 
Pepper - 4
Ginger - 1" piece
Rock Salt - 1 tsp

Curds - 1 cup whisked
Sev - 1 cup

Jeera - 3 tbsp dry roasted
Chat masala - 2 tsp
Pepper powder - 1 tsp

Mix all the ingredients expect water
Add little water and make a hard dough
Knead for 5 mins till you get a smooth dough
Take a ping pong sized ball and roll out using a rolling pin into a thin circle
Take a round cookie cutter and cut into 1.5" circles
Deep fry in oil on medium flame till crisp
Store in airtight containers

Mix everything and keep aside

Red chutney:
Grind every thing together with 1/2 cup water
Strain the mixture and keep aside

Green Chutney:
Grind everything together into a fine paste with 1/2 cup water

Grint the Jeera and mix it with chat masala and pepper powder

To Serve:
Arrange Papdi on the plate
Place a little stuffing on each of the plate
Add a little red chutney, green chutney and curd
Sprinkle a little powder
Sprinkle sev and serve :) 

This is off to the CC Challenge December Edition - Week 1

Monday, December 2, 2013

Capsicum Bhajji with Onion stuffing

For this month's SYS-W November series my ingredients were Capsicum and onion. After lots of tooing and froing I finally decided to make "my family favourite" snack.

You need:
Capsicum - 1 
Gram flour - 3/4 cup
Corn Flour - 1/4 cup
Red chillie powder - 2 tsp (as per taste)
Jeera powder fried - 1 tsp (Fry the Jeera without oil and fround it into fine powder)
Chaat Masala
Soda water 

For the Salsa
Tomato - 1 finely chopped (as finely as possible)
Onion - 1 finely chopped (as finely as possible)
Coriander - 1 tbsp finely chopped
Green chilli - 1 tsp finely chooped

Heat the oil for frying
Mix flours, chillie powder, jeera powder, salt, hing.
Add soda water and make a medium consistency batter.
Cut the capsicum into 6 parts length wise and keep ready
Dip the capsicum pieces in the batter and drop it in the hot oil.
Fry till the bajji turns golden
Drain on towel

Mix all the salsa ingredients

To serve
Make a slit in the bajji
Stuff the salso into the slit
Sprinkle chaat masala
Serve hot :)