Thứ Hai, 29 tháng 10, 2012

Spicy Roasted Baby Potatoes!

This one's for hubs. Granted potatoes are very versatile and well liked but he is something else. You could write songs for his love for potatoes. There are only two ways he does not like potatoes, in the raw and in the vodka form. If you are not so much of a potato fan, don't lose heart as these little guys here might just win you over. Coated with spices and slightly crispy from being sauteed and nice and tender and juicy from the inside, they are the perfect snack. Use it when entertaining guests or heck teach him how to make it so he can use it to get some points with you every now and then.
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Thứ Năm, 25 tháng 10, 2012

FOOD HAUL 3 Auchan Hyper Market


This is not a sponsored video all the products were bought on my own.

Thanks for watching...:)

Thứ Tư, 24 tháng 10, 2012

Dahi Vada/Dahi Bhalla/Lentil Dumplings in Sweet Tangy Yogurt Sauce

Where do I start about Dahi Vadas. Let me just say they are the most favorite savory snack of all time for me. Right up there where a molten chocolate lava cake would be for a sweet one. Yeah... that much. Now that you got an idea about how much I like it, for those of you who are not aware of what it is, it is a crispy fried donut shaped dumpling made of ground lentils, very lightly seasoned and if fried right, is light and airy. Now let that crispy airy dumpling soak in a lightly salted thick yogurt sauce and here's the kicker, garnished with a spicy tangy tamarind chutney and a bunch of dry ground spices. Does the picture in your head look close to the one above?
The dahi vada is a signature dish for some of the major festivals in India, especially Holi and Dussehera. Dussehera, that was yesterday, was the occasion this time around that I made it and I am proud to say I make it just like my mother did growing up. Another occasion which proved all over how many memories food evokes.
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Thứ Ba, 16 tháng 10, 2012

Mushroom Spinach Lasagna Rollups


Lasagna is many things to many people. For some it would be a daily deal, for some, a dish that they only make when their kids ask for it, for some it is an exotic dinner they have only when they visit their local fine Italian restaurant. I simply think of it as comfort food. Super easy to put together yet super impressive in the way it sounds and looks. If you love Italian food this is definitely for you, something you will most definitely want to try. It is fancy - hey it's 'Lasagna' - loaded with fresh goodness of spinach, mushrooms, creamy ricotta - hearty and beyond good! The simple twist with this preparation is that instead of the lasagna sheets being layered, the sheets instead are rolled into a... well... rollup. This is a meal you are going to remember on how well it came out and your 'customers' can be a regular feature of your weekend brunch.
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Chutney Podi /Idly Podi

There were a lot of request from my youtube channel to show how we prepare chutney podi at home mom has 4 other recipes of chutney podi I will be posting them as time permits...thanks everybody for recipe request i had lot of fun making this recipe along with mom...:)

Ingredients:
1 Cup Channa dal/split chickpeas
1 Cup Split Black Gram dal
1/2 Cup Sesame seeds
2 Fist Full Curry leafs
35-40 Dried Red chilies
1 1/2 Tbsp Asafoetida
2 Tbsp Coarse salt
Wash the curry leaves thoroughly spread on a towel or cloth allow to air dry make sure moisture has completely gone before use.
Do view my video recipe in detail post your comments...:)
  • Heat a pan or wok on very low flame add the channa dal to the pan constantly keep stirring and dry roast the channa dal till light brown in color reserve the dal on a plate and place back the pan on the stove over low flame.
  • Add the black gram dal to the pan and constantly keep stirring till the black gram dal on a low flame reserve the dal on a plate once it turns into light brown in color place the pan back on low flame.
  • Add the sesame seeds and dry roast on a very low flame once it starts spluttering remove from flame reserve in a plate and place the pan back on a low flame.
  • Add the curry leafs and dry roast the curry leafs along with curry leafs add asafoetida and dry roast for a minute reserve on a plate place back the pan on a very low flame.
  • Add the red chilies and dry roast the red chilies till light brown in color reserve on a plate.
  • In mixer jar add the roasted dals first along with the coarse salt pulse twice and grind till powder form reserve in a plate.
  • Add the roasted chilies in the second round and grind till fine powder consistency mix the chilly powder along with the dal till well combined.   
  • Allow the chutney powder to cool completely before storing in a air tight container.
  • Serve chutney powder along with sesame oil for idly, dosa or rice enjoy...:)       

Thứ Bảy, 13 tháng 10, 2012

Spiced Lemon Rice


Rice can at times be the most convenient and at other times quite a job to prepare. Some rice preparations like a Biryani made the correct traditional way can be quite time consuming. Don't get me wrong, I love to make and enjoy the biryani - worth every bit of the effort that goes in to it - but more often than not you just do not have the time. Even your plain simple boiled rice can be some work if you add up the dal and curry that needs to go with it. That is when a quick but extremely flavorful rice preparation that can be totally enjoyed with a simple side like a raita is a real blessing. I have a few such tricks up my sleeve that I use quite often to put together a quick lunch. This classic rice dish is one of my favorites. The first spoonful gives you that kick of lemon together with the nutty flavor that grows on you with the sweetness of the rice as you chew on it. Whats more is if you notice the quick two step method below, once you have the boiled rice, this flavorful preparation can be on the table within as much as five minutes! If you love this rice do let me know and I promise I will let you in on some of the other ones from my bag of tricks.
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Chủ Nhật, 7 tháng 10, 2012

Pumpkin Cheesecake Muffins


I must have made at least a couple of dozen different kinds of muffins in the last couple of years. Back when I started baking, what started as a 'let me see if I can bake a muffin of my own' has now almost become a chore. Especially so since every afternoon as my hungry kindergartner gets back from school, more often than not, her demand is to have a muffin for a snack. That makes my job to keep it interesting for her by mixing it up. This recipe is another variation that is derived from one of my own previous muffin recipes from here. Needless to say it worked great and also is just in time for fall.
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Thứ Hai, 1 tháng 10, 2012

Jeera Aloo/Cumin Flavored Stir Fried Potatoes


 If you are ever in a rush but still want to eat a tasty, savory home-cooked meal - sounds like most of the time, doesn't it - this dish might just be your perfect answer. Ready in under ten minutes if you have the ingredients and very versatile in what it can go with. Hubs tells me he relates to this dish in a rather strange sort of way. In his single days in India, when he almost always ate out at restaurants, he always saw this dish in most every menu but always ignored it - who goes to a restaurant to eat sauteed potatoes, right? Well right until he got so sick of eating the same paneer and mushroom every single time that he finally ordered it with some plain rice and yellow daal and loved it. That's how he says he remembers this dish. Not a very fun way to remember such a flavorful preparation, I tease him, and we have a good laugh about it.
Indeed, there is something to be said about the versatility of this dish. Eat it as a side with some rice and daal or just with your humble roti and it becomes lunch or dinner, wrap it up with some lettuce and onions in a tortilla and it makes for a great wrap or just stick some toothpicks in them and they are a great starter. What's more is that they are a great picnic food too and can be carried in a lunchbox for a few hours without the need to be refrigerated. This makes them great for short trips as well. Give it a try and it tends to stick with you for those times when you cannot think of anything else or those when you simply crave them.
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Keema Pav

Keema pav.............ummm.....yummy yum yum that's all I got to say...:)
  • 1/2 Kilo Mutton or Chicken Keema 
  • 2 Medium Size Tomatoes and Onions
  • 1 Large Capsicum
  • 2 Potatoes Cubed
  • 2 Tbsp Red Chilly Powder
  • 1 Tbsp Coriander Powder
  • 1/2 Tsp Turmeric
  • 1 Tbsp Ginger Garlic Paste
  • Pinch of nutmeg
Spice Blend:
  • 4 Cloves
  • 1 Inch Stick Cinnamon 
  • 3 Pods Cardamom
  • 1/2 Tsp Black Pepper Corns
  • 2 to 3 Strands Javitri 
  • 1/2 Tsp Cumin seeds
  • 2 Tbsp Dry Shredded Coconut/kopara
In a pan dry roast all the above mentioned spices and coconut.
Once roasted allow to cool before dry grinding.
Grind the spice blend and reserve in a air tight container till use.

Do watch my video recipe in detail...enjoy...:)
    This spice blend should be used asap the coconut in the spice blend gives a odd smell after 2 weeks.

    • Boil 1 cup of water add the onion and tomato to the boiling water place a lid and allow to cook till water has evaporated make sure to cook on a low flame.
    • Blend the tomato and onion in a mixerjar and prepare a smooth puree. reserve for later.
    • Cube the potato and cook with a pinch of turmeric powder in 1 cup of  water make sure you don't over cook the potato once cooked drain set aside.
    • All the preparations can be done ahead of time and preserved in the fridge.
    • Heat a  fry pan with 1tbsp of ghee fry the capsicum and potato for 5 minutes remove from flame and set aside.
    • Heat a Handi or heavy bottom wok add 3 tbsp oil and add the ginger garlic paste and prepared puree fry till oil surfaces. add chilly powder coriander powder and turmeric powder fry a bit add the meat and fry.
    • Add salt as per taste, spice blend and 1 1/2 cups water stir and cover allow the meat to cook on low to medium flame till well done.
    • Add the fried potato and capsicum to the meat and cook further till well combined grate some nutmeg and cover for few minutes.
    • Garnish with onion lime green chilly and butter and serve hot with pav buns...happy cooking...:)