Thứ Năm, 30 tháng 6, 2011

Cream of Rice/Arisi Upma

1 Cup Cream of Rice/Rice Rawa
1 Large Onion (chopped into medium cubes)
5-6 Dried Red Chilies
2 Sprigs Curry Leafs
1/2 Cup Grated Coconut
1/2 Tsp Cumin seeds, Mustard seeds, Split Chick peas, Split Black Gram
1 Pinch Asafoetida
3 Tbsp Oil
Salt to taste.

The above mentioned ingredients serves 2 to 3 people. due to some errors while recording the video i have not shown a clip when i was dry roasting the rawa however I've mentioned on the blog. I've also used regular steel coffee tumbler to measure the rawa and used 2 glasses of rawa to prepare upma.

Lets Prepare:
  • Heat a wok and dry roast the rawa till light pink color remove from flame and reserve in a plate.
  • In a pot boil 3 cups of water.
  • Heat the same wok add 3 tbsp oil add mustard seeds to splutter.
  • Add cumin black gram and chick peas fry a bit.
  • Add asafoetida and onion fry till transparent add curry leafs fry.
  • Add grated coconut and salt fry till light pink.
  • Add the roasted rawa and fry mix all the ingredients till well combined.
  • Gently pour the boiling water to the rawa and mix well place a cover and allow to cook on low flame.
  • After 5 minutes the upma should be done mix again check for salt add if needed mix well and serve hot with pickle...Enjoy...:)

Demo Video in English...:)

Thứ Tư, 29 tháng 6, 2011

Fairytale Princess Cake!

ur little one turned four last week. Many many happy returns my dear. Her birthday is the happiest day of the year for us and we make no secret of that to her. She just learned to read and write her letters and numbers. Among other things, we asked her how many toys she wanted this year, she went 'ten'. So we took her to the toy store and let her run loose (for a change) to pick her ten favorite toys.
Read more »

Thứ Hai, 27 tháng 6, 2011

Gajar Halwa/Carrot Pudding

his delicious and classic Indian dessert is a huge favorite with dear hubs. The warm aroma of the sweet succulent carrots cooking in the milk with saffron, cardamom, all slowly cooking and simmering in pure homemade ghee fills my house with a wonderful pleasing and festive aroma that always draw him to the kitchen... always.
We Indians love our spices as well as sweets. Any celebration or happy occasion for that matter is definitely accompanied with sweets. There is a mushrooming of mithai shops and  local halwais on every nook and corner wherever you go and there is usually such a variety of sweets that it is difficult to decide what you want to eat. Each part of India has its own sweet specialties and varieties so you can imagine how vast and expansive the world of Indian sweets can get.
Read more »

Thứ Năm, 23 tháng 6, 2011

Chicken Patties & Mini Burger (Indian style)

This burger brings back so many memories of my time spent at mumbai . I was really young when i was first sent to mumbai on a project by my company  i had to travel all alone i knew no one had no contacts and was totally lost there the only positive side to this travel was my guest house in colaba where i met deepa my cook she used to prepare so many wonderful recipes which i have never tasted before i got to know a bit about mumbai street food during my stay. Pav bhaji was so famous every street had its own famous pav bhaji and vada pav center. deepa used to make wonderful chicken patties and chutney for me every weekends i totally miss her cooking i met her last year when i went back to mumbai on a short trip she prepared me these mini indian style burger which i loved and took her recipe and prepare it for my cousin when she visited me last can serve chicken patties with chutney or prepare mini burgers everyone at home will love it for sure.
500 Grams Mince Chicken
2 Boiled Potatoes 
1 Onion (finely chopped)
4 Green Chilies (finely chopped)
1 Tsp Chilly Powder
1 Tsp Garam Masala
1/2 Tsp Chat Masala
1 Beaten Egg
1 Cup Bread Crumbs
1 Tbsp Ginger & Garlic Paste
Fist Full Coriander leafs finely chopped
2 Packets Pav Buns
Salt to taste
Oil for frying.

Lets Prepare:
  • Heat a wok with 2 tbsp oil fry the ginger garlic paste add the onions fry till transparent add the dry masala chilly powder, garam masala and chat masala fry a bit add the green chilies fry at bit.
  • Add the chicken mince to the prepared masala fry add salt place a cover and allow the chicken to fry a bit on medium flame.
  • Add 1/4 Cup water to the chicken cover and cook till chicken is well done.
  • If the chicken has moisture but the flame on high and allow the moisture to evaporate. 
  • Grate the potatoes remove the chicken from flame allow to cool and mix the potatoes add salt if needed mix well.
  • I used a cutlet mould to prepare the patties.
  • By taking a medium size meat ball i placed it in the cutlet mould to give it nice shap and prepared 10 patties.
  • Dip the patty in the beaten egg and then roll it in bread crumbs.
  • Cover and allow the patties to rest in the refrigerator for 1 hour before frying.
  • Heat a pan on medium flame add 2 tsp oil and place the patties and fry till all sides turn golden brown  you can add oil while frying. serve hot with chutney and Enjoy...:)

For Chutney:
1/2 Onion
3 to 4 Green Chilies
2 Fist Full Coriander leafs
3 Pods Garlic
1/2 Tsp Cumin Seeds
Salt to taste
  • Add all the ingredients together in a mix jar with little bit of water grind to a smooth paste and serve as a dip for and snack...:)
  • To prepare Indian style burger watch my video demo...:)

Detail demo video in english....enjoy...:)

Thứ Tư, 22 tháng 6, 2011

Thai Massaman Curry (Vegetarian)

his one time, soon after we got married and I came to the US, hubby and I went to a wedding ceremony of one of his colleagues. Strangely enough they did not have much food. Only some light snacks and drinks. So after the ceremony on our way back we decided to get lunch. He said he knew a Thai-Japanese place that was pretty good. At the restaurant we saw they had vegetarian sushi on the menu. I got all excited about it and we ordered it. When it arrived, it looked really pretty, got me even more excited to try it out. Hated it. I almost spit it out in my napkin. I kid you not. To my surprise though, hubby seemed to like it. Well anyway that was end of Sushi for me for a very long time. Well that was until we went to another Thai restaurant and this time hubby knew better than to order Sushi. So he ordered, you guessed it, Massaman curry. That was the day I was completely hooked to Thai cuisine. Thai is now definitely my favorite after Italian (and of course Indian) cuisine. I like everything about Thai cuisine; the ingredients used, its flavor, the way it’s cooked, the fresh herbs and aromatic spices and above all the way it tastes. And another reason for my love affair with Thai food is the familiar spices flavors with my very own Indian cuisine. Among the different Thai dishes, the varieties of curries definitely top the charts. The unique burst of flavors and the gorgeous color is so appealing that I order it over and over again whenever I am at any Thai restaurant. Not quite so popular as its more popular cousins Red curry, Green n Yellow Thai Curry, but heartier and a lot more aromatic is the unique Massaman Curry. It’s a sort of fusion between Thai and Indian food :)The tamarind, coconut and spices give it a distinct Indian flavor.
Read more »

Thứ Hai, 20 tháng 6, 2011

Cardamom Pancakes with Mango Saffron Compote/Chutney

ather's day this year was special as it has been for the last four years since we were blessed with our little princess. Now she is daddy's little girl so this Father's day I figured I'd make something that would be manly enough for papa and would be fun for his little princess to make and eat and they can sit together and enjoy. Little and I made these incredible pancakes for dearest papa this Sunday ~ warm, fruity, rich, decadent and gourmet breakfast/brunch with the best mango compote/chutney ever (dad is a BIG mango lover)... and yes if you look closer, these are pancakes with no eggs! The feedback from both of my critics was very positive :) Hubby later explained how amazed he was that the pancakes were as light and fluffy as the ones with eggs except only better as they did not have the eggy taste. Me personally am not much of a pancake fan so cannot say much about it but I surely have a thing or two to say about the compote. If this is any proof, every time I open the refrigerator I lick a fingerful of this chutney :) Tangy and sweet, very fruity taken to the level of exotic with the dash of saffron flavor. You will never go back to your syrup again.
Read more »

Chủ Nhật, 19 tháng 6, 2011

Murungakkai/Drumstick Kootu

Murungakkai or also know as drumstick is really famous vegetable in south each and every south indian adores this vegetable this divine scented vegetable is a must prepare during festivals and other special occasions. at my house we consume murrungakkai to the max when its in season we prepare lot of recipes even with the murugaipoo (flowers) and leafs its a delicacy and must have. normally this vegetable grows on tree. the tree starts to bare flowers from February and by April we have a good yield some farmers have started to harvest murrungakkai year round dad would buy drumstick during winter just because he loves it he wouldn't mind even if its costly during winter. there are so many recipes we have forgotten in this fast moving modern life style  I and mom put together few unique recipes some of you would have forgotten. few of these recipes are century's old which was documented by my grandma now I'm documenting these recipes for years to come and we want other people to start preparing these simple recipes and enjoy with your family.

Many of us dont know how to check and purchase this vegetable. simple tips that i got from my aunt and mom was to twist the vegetable clockwise and anticlockwise if its flexible then its tender and the vegetable should have a bright green color. use the vegetable as soon as you purchase it will have a fresh taste can be stored in the fridge for 3 days.     
3 Medium size Murungakkai/drumstick
1 Large Onion (finely Chopped)
3-4 Chillies (slit)
5 Pods Garlic(finely Chopped)
2 Sprigs Curry leafs
Coriander fist full(finely chopped)
1/4 Cup Pigeon peas 
1/4 Tsp Asafoetida
2 Dried Red Chillies
1/4 Tsp Mustard Seeds, Black Gram, Cumin 
1/2 Tsp Chilly powder, Coriander Powder
1/4 Tsp Turmeric Powder
Fresh Lime (optional)
4 Tbsp Oil
Salt to taste.
First Step:
  • Wash and pressure cook the pigeon peas to a mushy consistency.
  • Chop the murungakkai into large pieces and wash twice.

  • Boil 3 cups of water with 1/2 tsp salt in a pot add the chopped murugakkai and cook till well done.
Second Step:
  • Allow the cooked vegetable to cool on a plate reserve the vegetable stock for later.
  • Open the murungakkai and scoop out  the cooked meaty flesh and seeds with the help of a spoon  reserve in a bowl.

Third Step: 
  • Heat a wok with 3 tbsp oil  add 1 sprig curry leaf ,onion, garlic and chilies fry till onion goes transparent .
  • Add a pinch of asafoetida and fry the onion.
  • Add the chilly powder, coriander powder and turmeric to the onion and fry for a minute.
  • Add the scooped vegetable to the onion masala and fry a bit .
  • Add the reserved broth and salt cover and allow to boil for 10 minutes on a low flame.
Fourth Step:
  • Add the cooked dhal to the boiling curry and allow to boil for 2 more minutes.
  • Heat a fry pan with 1 tbsp oil add the mustard seeds,cumin, black gram and red chillies with a pinch of asafoetida fry a bit.
  • Add the seasoning to the curry mix well garnish with curry leafs, coriander and few drops of lime juice. serve hot with steamed rice...Enjoy..:)

Thanks to mom for sharing your recipe your the best...♥

Soul searching....recipe demo in English...enjoy...:) 

Thứ Năm, 16 tháng 6, 2011

Lal Chana Ghugni aur Tikona Paratha/Black Chickpea Curry and Paratha

 was craving to have something that is closer to home and to the heart... and when you talk about close to home you often think of simple things that mom made that you enjoyed growing up. This dish is one of my comfort foods. Every time I make it, the sound of the sizzling spice and the aroma reminds me of home, of my childhood… lal chana ghugni used to be a staple back home – I love the flavor these special spices bring when cooked in Mustard oil. If you are not aware, traditionally most of the recipes from my native cuisine  use mustard oil for cooking ~ in my opinion the flavor that mustard oil imparts can not be replaced with any other substitute. This recipe is a plain, simple comfort food ghugni with poori or parantha reminds me of the frequent weekend breakfasts during our childhood days. The side dish used to be yogurt, pickle and gud (palm jaggery).
Every recipe from home comes with a satchel full of memories ~ while growing up and having mom to cook for me, I never really paid attention to how comforting and delicious some humble ghugni might taste and smell. It was just a part of everyday, which of course I didn't make much of in those days. After all that was mom and this is what she always made, right? ... aah... the things we take for granted...  Many years later, I love the smell intensely because I miss it so much and no matter how good I make it, it never comes close to the taste of mom's ghugni.
Paratha is a general term of a flatbread cooked in a pan with some oil. They come in various shapes and sizes varying from one region of India to another. Sometimes they are round, sometimes stuffed, even layered but for me parathas always have been these triangle ones, the ones that I picture in my head when I hear 'paratha'.
Read more »

Thứ Ba, 14 tháng 6, 2011

Mini Pizza (Paneer tikka topping)

250 Grams Paneer/Cottage Cheese (cut into small cubes)
1 Packet Pizza Base  
Home made Pizza Sauce
300 Grams Cheddar Cheese(grated)
1 Tsp Garam Masala
1 Tsp Chilly Powder
3 Medium Bell Peppers(cut into small cubes)
1 Large Onion(cut into small cubes)
Italian seasoning
5 Tbsp Oil
Salt to taste

I normally buy ready to use pizza base its very easy to prepare and cheap...

Lets Prepare:
  • Heat a pan add 2 tsp oil fry the paneer with chilly powder and garam masala add salt as per taste fry the paneer for 2 minutes and reserve in a bowl.
  • In the same pan add 1 tsp oil saute the onion and capsicum with 1/2 tsp of salt for 2 minutes and reserve in a bowl.
  • I normally use home made pizza sauce you can check for the recipe in my previous post and its very easy to prepare.

  •  In the same pan add 1 tsp of oil and toast the pizza base to one side this will help to form a nice crust in the bottom while we microwave the pizza.
  • Place the toasted base on a micro wave pizza plate spread 1 tbsp of sauce on the base add the onion and capsicum spread it evenly top with paneer cubes and cheese sprinkle the pizza seasoning and micro wave for 5 minutes on high till cheese melts...serve hot...Enjoy...:)
  • If you dont have a micro wave this pizza can be prepared on a tava or nonstick pan follow the same process but keep the pan on very low flame and cover your pizza till cheese melts...serve hot...:) 

I've show detail recipe demo on youtube do watch my english channel...enjoy..:)

Thứ Hai, 13 tháng 6, 2011

Strawberry Basil Sorbet

othing screams summer more than this refreshingly delicious strawberry basil sorbet! A sweet and refreshing summer time treat. Luscious plump strawberries so aptly represent the spring and summer in my opinion. Nature at its prime, vibrant and full while the strawberries are gorgeously plump, red, sweet and juicy, a delightful treat for the eyes and taste buds alike. The bright sunshine, the blooms and the flowers make you feel good and admire nature and so is the sight of the red strawberries which are to be seen everywhere. My shopping baskets get filled with the bright reds every time I visit the stores – they are irresistible (and also very cheap lol:)) And so as you have guessed I have been making a lot of things with these beauties lately. Basil is my most favorite herb after of course cilantro. I have a big beautiful basil plant in my little kitchen garden that entices me with its sweet aroma every time I pass by. After making strawberry basil lemonade I thought of taking the combo and making a sorbet out of it. An exotic combination of sweet strawberries and fragrant basil intensifies the flavors of this sorbet. It is a delight with fresh flavors and we could not but fall in love with this one.
Sorbet is a frozen dessert made from sweetened water flavored with iced fruit (typically juice or puree), chocolate, wine, and/or liqueur. The origin of sorbet is variously explained as either a Roman invention, or a Middle Eastern sharbet, made of sweetened fruit juice and water. The term sherbet or charbet is derived from Turkish: şerbat/şerbet, “sorbet”, from the Persian sharbat, which in turn comes from the Arabic sarrbāt meaning “drink(s)” or “juice.” Sorbet is sometimes served between courses as a way to cleanse the palate before the main course. (Wiki)
Ice cream is based on dairy products whipped to make it light. Sorbet has neither dairy nor air. It is fruity- dense and slushy.
Read more »

Chủ Nhật, 12 tháng 6, 2011

Pizza/Pasta Sauce (My Way)

1 Red Bell Pepper/Capsicum 
4 Ripe Tomato
10 Cloves Garlic
2-3 Green Chillies
1/4 Tsp Dried Basil
1/2 Tsp Oregano
1/2 Tsp Chilly Powder
1/2 Tsp Garam Masala
Salt to taste.

Lets Prepare:

  • In a mixer jar add tomatoes, capsicum, chillies, garlic and salt add very little water and grind to a smooth puree.
  • Heat a heavy bottom pan add the puree bring to boil put it on low flame and allow the sauce to reduce a bit add the chilly powder and garam masala stir allow to reduce.
  • Keep stirring the sauce for 10 mins.
  • Add the basil and oregano stir bring to a boil and remove from flame.
  • Allow to cool add the sauce to a jar cover and refrigerate till use.
Since I've not added any preservative I prepare this sauce day before i prepare any pasta or pizza can be stored in the fridge for a week this is very nice sauce recipe far better from the store bought....try it once and let me know...Enjoy...:)

Recipe demo in in English...:)

Thứ Sáu, 10 tháng 6, 2011

Molten Dark Chocolate Cake

s a prologue let me start by an apology for going missing the last ten days. I realized this was very unlike me when quite a few of my fellow blogger friends reached out checking up on me making sure I was okay. A big thanks to all my friends for the concern, I am deeply touched and just want to let you know that I am fine. I just took some time for a quick vacation. In the future, will make sure to let my friends know when I plan on going MIA.
I am back now.
Read more »

Thứ Ba, 7 tháng 6, 2011

Chocolate Tapioca Pudding

1/2 Liter Milk
1/2 Cup Sugar
3 Tbsp Corn Starch
3 Tbsp Coco Powder
1/2 Cup Tapioca Pearls/Javvarisi
1 Tbsp Chocolate Syrup (Optional)
For Garnish, Chocolate Chips, Sprinkles, Cherry,Chocolate Noodles(Optional)

First Step:
  • Wash the tapioca pearls twice. soak the tapioca pearls in 3 to 4 cups water for 4hours till the pearls double in size.
Second Step:
  • Boil the milk in a heavy bottom pan add sugar and keep stirring till the sugar dissolves.
  • Drain the tapioca pearls and add to boiling milk cook till the pearls turn transparent.
  • Add the coco powder and chocolate syrup stir well.
  • Dissolve the corn starch in 3 tbsp water.
  • Add the corn starch to the boiling milk and keep stirring 
  • continuously till the milk pudding starts to coat back of the spoon. remove from flame and allow to cool.
  • Once the pudding has come to room temperature place the pudding in fridge and allow to cool for 3 hours.
Third Step:

  • Remove the chilled pudding from fridge add the chocolate chips and mix well. if you find the pudding is to thick you can add extra milk and mix. 
  • Serve the pudding in a bowl garnish with chocolate noddles, color sprinkles and cherry serve chilled...Enjoy...:)

Demo video in and enjoy...:)