Sunday, March 28, 2010

Baby Corn Potatoes Stir Fry - Celebrating Bloggers

Weekend Lunch Menu is always bit loaded than the normal days menu. Usually i ask my hubby dear to decide the menu, Potato curry was a must in yday menu card. Got this recipe from Srivalli, the Super blogger and the brain behind the MEC Event. The dish was a super hit. Thanks Srivalli for a wonderful recipe. I have modified it a bit, srivalli has used garam masala, i substituted it with some ginger-garlic paste. The rest i followed what she has given.

5 Medium-Sized Potatoes
4 nos Baby Corn
1 large Onion
1 tsp Ginger-garlic Paste
2 tsp red chilli powder
Curry leaves a fist
Hing a pinch
turmeric powder a pinch
Oil , mustard seeds, cumin seeds for the seasoning

Wash and Peel the Potatoes and cut them into small cubes. Take them in a Microwave Safe bowl, add enough water and Cook @ high for 10 minutes. The Potatoes will be half-cooked, this is great for getting roasted potatoes :), mm yum, yum.(somebody is on a diet :))
Take another Microwave safe dish, add 1 tsp of oil and MW high for a minute, add mustard seeds, cumin,hing and curry leaves and MW high for another minute. When they crackle, Add onions and MW high for 2-3minutes, take out and stir in between to avoid burned onions.
When the onions are sauted well, add Ginger-garlic paste and corn and MW high for 3 minutes then add Potatoes add Chilli powder, turmeric and salt and another teaspoon of oil and MW high for 5 minutes, take out and stir in between. Check if the rawness of the chilli powder has escaped, else MW high for another
2-3 minutes.
The taste was excellent, first time trying Baby Corn with Potatoes, i think i will make this often.
Sending this to MEC-Celebrating Bloggers hosted by Jayashree, Event started by Srivalli.

You can also find this @ LYRO#Potato happening @ Sindhi Rasoi

Microwave Spinach Raita - Celebrating Bloggers

Raita's for me is normally a mixed veggie raita or plain cucumber raita. Recently tried this Spinach Raita from Suma's Veggie Platter, tasted great and also easy to make. We make More Kootu (Spinach in Buttermilk gravy) with spinach, but this raita is something different, has no hassle of grinding any masalas, Suma has done some tadka to the raita, i have avoided that portion too, thought of avoiding the oil(Blame the Diet!!! :))

Diet was very bad for the past 2 weeks, Lot of travelling, Son not well so got a bit carried away, but now i m back on track.

One small bumch opf spinach, finely chopped (comes approx 2 cups, loosely packed)
2 nos green chillies, finely chopped
1 tsp of ginger, finely shredded
1 cup of Low-fat yoghurt

Take the chopped spinach, chillies and ginger, sprinkle some water and Microwave High for 12 mins. Add salt and cook for another 2 mins. Take it out, Let it cool, Add whisked yoghurt and serve.

Sending this raita to MEC-Celebrating Bloggers hosted by Jayashree, Event started by Srivalli

Thursday, March 25, 2010

Apple Pancake and an Award

This is the first time i m trying out a pancake, Pancake Event is going @ Priya's and i was looking for a good recipe to send one. Lucky Me, got this recipe from my monthly magazine supplementary. Came out well.

1 Apple, grated
Wheat flour - 2 cups
Corn meal - 1/4 cup
Groundnut/Peanut powder - 1/4 cup
Medium sized Bananas - 5 nos
Honey - 1/2 cup
Salt to Taste
Mix Wheat flour, Groundnut/Peanut powder, shredded apple, cornmeal and salt with enough water to Dosa Batter Consistency.  I added a pinch of Cinnamon powder to the batter for the arom!!!!.
Peel and Chop the Bananas and mix with honey. Heat the pan, pour a griddle of the batter and spread it, add ghee/butter to the sides. Cook both the sides in a low flame. Wrap the pancake with some honey bananas or drizzle them on top with the mixture. Enjoy

Wrapping them to Priya's Pancake Event And to Jihva-Breakfast Event hosted by Suma of Veggie Platter, Event Started by Indira.

An Award

Thanks a ton to Jagruti of Joy of Cooking for passing this award.
I would love to share this award with Priya, Lataji, Srivalli, Kitchen Queen, RV, Suma, Raks, Vidhya Iyer

Thanks a Lot My Blogger Buddies!!!!!

Microwave Chocolate Thiratipaal- Celebrating Bloggers

The First Recipe i tried when i bought a MicroWave Oven was Priya's Microwave Chocolate Thirati Paal, For a novice in MW this dish is Divine, coz doesnt have much to do and it is done in minutes.

So, When MEC-Celebrating Bloggers Event was announced i immediately thought of trying this again and posting it. It came out very well and my hubby dear enjoyed it a lot coz he has this crazy love for ThiratiPaal. Whenever i return from india first thing he checks with me is Did u get Grand Sweets/Aavin Thirati Paal? Now After this MW Chocolate Thiratipaal he now gets his favourite Dessert ready in a Jiffy!!!

1no Sweetened condensed milk tin (400gms)
1tbsp Ghee
3tbsp Curd
2tbsp Dark chocolate powder
Nuts for garnishing

Take the condensed milk, ghee, curd and dark chocolate powder in a microwave safe bowl. Cook for 12minutes high in microwave oven (take in between and stir every 3 minutes), this mixture would have reached the thiratipaal consistency. Pour this mixture in a bowl , garnish with any nuts. Microwave cooking time may change depending upon your oven.
Sending this ThiratiPaal to MEC-Celebrating Bloggers Event Hosted by Jayashree, Event Started by Srivalli

Wednesday, March 24, 2010


Neiappam - Traditional Sweet made during Krishna Jayanthi. Some even make it during Aavani Avittam - the Only Male Function!!!! There are n number of recipes for making this, we even have an instant appam recipe. Now, i have made it using the long way by soaking rice and dal. Tasted yummy!!!!

Rice - 3 cups
Urad dal - 3/4 cup
Methi seeds - 1 tsp
Freshly Grated Coconut - 1/2 cup
Jaggery - 3 cups (equal to that of Rice measurement)
1 Medium-sized riped Banana

Soak rice, urad dal and methi seeds for 4-5 hours.  Drain and Grind to fine batter with lil water. The batter should not be thin!!! The Consistency should be between idly and dosa batter. Not too thick and Not too thin!!! Cut the jaggery using Knife to thin slices. Add jaggery and banana to the final round of grinding. Transfer the batter to another vessel, add fresh coconut and mix well. If the batter is too thin add 2 tbsp of wheat flour.
Heat the appam pan, pour the batter in each kuzhi, Dont worry about the Calories, add some Ghee to the appam. Keep the flame low and cook both sides.

Tuesday, March 23, 2010

Pumpkin Rasamalai

Celebrating My Lil Sis's  Lil Lil Angel Gargi's Arrival with this Sweet Post. Pumpkin Rasamalai, Sounded so different, so gave it a try, came out really good.

Yellow Pumpkin - 1 cup
Sugar - 1/2 cup
Milk - 6 cups
Sooji/Rawa - 4 tbsp
Freshly grated coconut - 1/2 cup
Cardamom powder - 1/2 tsp
Rose water - few drops
oil for frying
Silvered almonds, pistachios for garnishing

Peel and cube the pumpkin and cook them soft with enough water. Drain the excess water and mash them well. Boil Milk in a heavy-bottom pan and reduce it to half. Add sugar and cardamom powder and take it off the flame.
In another bowl mix the mashed pumpkins, grated coconut and sooji. Make small balls of this mixture and deep fry them in oil. Soak these pumpkin balls in the milk mixture and add rose water. Garnish with nuts.  Chill and Serve.

Sunday, March 21, 2010

Aval Pidi/Poha Balls

Breafast - The Big meal of the day!!! Got this Breakfast Menu Supplementary with my Monthly Magazine, Has some good and easy breakfast ideas. Tried this Poha Recipe, came out well, and it is damn easy to make.
Aval/Poha/Rice Flakes - 2 cups (i used Brown Rice Flakes)
Moong Dal - 1/2 cup
Green Chilli - 2 nos, finely chopped
Fresh grated Coconut - 1/2 cup
Cumin seeds - 1 tsp
mustard seeds - 1 tsp
hing a pinch
Salt to taste


  • Soak Poha/Aval/Rice flakes in enough water, keep it for 2 minutes and Drain. Soak moong dal for 30 minutes and drain. 
  • Heat oil in a wok, add mustard seeds, when they crackle, add cumin, hing. Add  Poha/Rice flakes/Aval, soaked Moong, green chillies, salt and mix well. Let this mixture cook for 5 minutes. Take it off the stove, let it cool.
  • When it is warm enough to touch, make golf-size balls of this mixture. Steam Cook for 10 minutes. Serve warm with a chutney of your choice.
Sending this power-packed poha to Jihva-Breakfast hosed by Suma of Veggie Platter, Event started by Indira

Wednesday, March 17, 2010

Ringna Vatana

On my Last Vacation to India, i got some Tarla Dalal's Cookbooks, One of them is Healthy Subzi's. A Good Collection Healthy Dishes. After getting bored of the regular Dals and Onion Potato Combination, i tried this Ringna Vatana, Marinated Brinjals combine with peas to make an interesting subzi.

4 cups thickly sliced brinjals
2 cups tender green peas, biled
1/2 tsp cumin sedds
1 tsp lemon juice
 1 tsp oil
Coriander for garnishing

To be Mixed into a powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp red chilli powder
salt to taste

To be ground into a paste
1 onion, roughly chopped
1/4 cup chopped coriander
3 green chillies, chopped
1" piece of ginger
2 cardamoms
4 garlic cloves

Wash and drain the brinjal slices, apply the mixed powder and keep aside for 15-20 minutes. Heat oil in a non-stick pan and add the cumin seeds, When they crackle, add the ground paste and fry it for few minuts

Add the brinjal slices,salt and 1 and 1/2 cups of water Cover and cook for 15-20 minutes.add the green peas and lemon juice and mix well.  Serve hot garnished with coriander.

The actual recipe calls it a semi-dry subzi, but i delibarately made it a bit of gravy. So, if you want it semi-dry jus reduce the amount of water added to the subzi. After 20 minutes of cooking, the gravy was a bit thin, so i added 3 tbsp of low-fat milk mixed with 1 tsp of corn flour to make the gravy a bit thick and creamy.

Sending this to MLLA-21 hosted by Super Chef of Mirch Masala, Event started by Susan of the Well Seasoned Cook.
And also to Cooking with Seeds-Coriander Seeds hosted by RV of Food for 7 Stages of Life, Event started by Priya of Priya's Easy N Tasty Recipes

Sprouts Corn Mango Salad

Sprouts Corn Mango Salad, huhh such a long name, nothing esle got to my mind. Not Much of cooking needed here, jus mixing, so its easy to make.

Babycorn - 2 nos, thinly sliced
Sprouted Green gram - 1/4 cup
1 small cucumber, finely chopped
1 small carrot, grated
1 small raw mango finely chopped
Coriander for garnishing
Salt and pepper to taste

Keep the Sprouts in a Microwave Safe Dish and add enough water for it to immerse and Cook @ High for 8 minutes. Cool and Drain the excess water. Mix with the remaining ingredients, Add salt and Pepper, Toss well, Garnish with coriander and serve.

Sending this Salad to MLLA-21 hosted by Super Chef of Mirch Masala, Event started by Susan of The Well-Seasoned Cook

Thursday, March 04, 2010

A Typical South-indian Lunch Box

Packing Lunch Boxes is a daily routine to many of us. When RV came up with Tiffen-Box Event, i was a bit happy we can show off our tiffen boxes. to my Surprise, didnt get time to Click the Tiffen in the Morning hurry!!!! And by the time, i finish off all my work, i go lazzzzzzzzzyyyyy to click it again.

Now 2morrow the event ends, so kicked my ....... and got off to work.

Here is the menu for Today's Lunch Box
Sweet Potato Araithuvitu Kuzambu
Potato Fry
Curd Rice with cucumber chops

For the Kuzambu/Gravy
1 medium sized Sweet Potato, Cut into cubes
1 medium size tomato
Tamarind a ball size of medium-size lemon
Sambhar powder - 1 1/2 - 2 tbsp
hing, turmeric a pinch
Salt to taste
Curry leaves 2 sprigs
1/2 tsp Ajwain/Omam
1/2 tsp methi seeds

For Grinding
1 tbsp freshy grated coconut
1 small onion
1/2 tsp gram dal
1/2 tsp coriander seeds
curry leaves
Roast Coriander seeds and gram dal separately with lil oil and Grind it to paste with the remaining ingredients with lil water.

Soak Tamarind in water and extract a thick pulp. I normally soak it @ night, so it is easy for me in the morning to make sambhar/Kuzambhu.

Heat a oil in kadai, add mustard seeds, when it crackles, add hing, methi seeds and ajwain. Saute it for a minute, add onion and saute. Then add Sweet potato cubes and tomato and saute well for a minute or two. Add Tamarind pulp, add sambhar powder.

Let the Veggies get cooked. When Sweet potato is cooked and rawness of the Sambhar powder fades, add the grinded paste and let it cook on a low flame for 5 minutes and take it off the flame.

Let it cool for 10 minutes, then mix it up with rice and serve/pack.  While packing for lunch, add enough gravy, so that it doesnt dry up for the lunch.

Curd Rice
1 medium size cucumber, chopped

Mix rice with Half Yogurt and half milk and add cucumber chops. The condiment on the curd rice is called vepillaikati/Naarthela Podi made with Neem Leaves and Citron leaves, tastes yummy!!! Add enough curd/Buttermilk so that it doesnt dry up for the lunch.

Potato Fry
2 Large potatoes, peeled and cubed.

Heat oil in kadai, add mustard seeds, curry leaves, hing and turmeric add potatoes and 2 tsp chilli powder and salt. Cover and cook in a slow flame.

Tada!!!!! Lunch Box is Ready. Sending this to FF7SL-Tiffen Box Event hosted by Radhika and Sudheshna

Oat Pea Dosa/Crepe

When was in India, I got this Oats Recipe Book along with Big Jar of Quaker Oats, It has some good recipes with oats. I tried this Oat-Pea dosa from that book, tasted good and easy to make.

Ingredients (Makes 4-5 Dosas)
1 cup Oats
1/4 cup urad dal powder
1 1/2 cups water (approx)
1/2 tsp salt,
oil for shallow frying

1tbsp oil
2 cups boiled peas
1/2 tsp mustard seeds
1/2 tsp salt
1/2 tsp red chilli powder

For the Filling, heat oil in a pan, put mustard seeds, when it crackles, add peas, salt and chilli powder. Stir fry for 2-3 minutes. Keep it aside

Grind oats to fine powder. Combine oats powder and dal powder and salt. Put enough water to make a battr of thin pouring consistency.

Heat a pan, put some oil and wipe it off. Remove the pan from fire, take a laddle full of batter and spread from inside to outside. Return to fire, when the edges turn brown, put a few drops of oil on the sides and on the dosa. Put some filling, fold over and Serve.

Though the recipe suggests to serve with any Chutney, I didnt feel like having any chutney/side dish with the dosa, as the filling itself was enough.

Sending this Dosa/Crepe to MLLA-21 hosted by Super Chef of Mirch Masala, Event started by Susan of The Well-Seasoned Cook

And also to Jihva-Breakfast hosted by Suma, Event started by Indira

Note: Dont keep the batter for too long, as it becomes thicker and thicker.

Tuesday, March 02, 2010

Moong Dal Handvo

Handvo is a popular savoury cake among the natives of Gujarat.  Tried this recipe from Tarla Dalal's Non-Fried Snacks Recipe Book. Came out wonderful. Fool-Proof Recipe, no way u will go wrong!!!!

You have 2 ways to cook it, one using the non-stick pan and other way is to bake it. I tried both, worked well.

1 cup yello moong dal
2 tbsp semolina or rawa
1/4 cup grated carrots
2 tbsp finely chopped coriander
1 tbsp fresh curd
1/2 tsp sugar
1 tsp ginger-green chilli paste
salt to taste
2 tsp fruit salt
2 tsp oil
1/2 tsp mustard seeds
1 tsp sesame seeds
1/2 tsp asafoetida

Wash and soak moong dal in enough water for 3 to 4 hous. Drain and blend in a mixer into a smooth paste.
Combine the moong dal paste, semolina, carrots, coriander, curds, sugar, ginger-chilli paste and salt together in a bowl and mix well to make a batter.

Just before serving, sprinkle the fruit salt and add 2 tsp of water over it. When the bubbles form, mix gently, Keep aside.

Heat oil in a non-stick kadhai and add the mustard seeds, when the seeds crackle, add the sesame seeds and asafoeitda and saute in a medium flame for a few seconds, while stirring continuously. Pour the batter and spread it evenly to make a thick layer, cover and cook on a slow flame for 7 to 8 minutes or till the base turns golden brown in color and crisp.  Lift the handvo gently using 2 large flat spoons and turn it over tot the other side. Cover and cook on a slow flame for another 5-7 minutes or till it turns golden brown in colour.  

Cool slightly and cut into equal rectangular pieces and servber immediately.

For Baked Handvo
Simply pour the batter in a greased baking tray and bake in a pre-heated oven @ 200 C (400 F) for 30 -35 minutes.

Mine was done @ 35. To check the doneness of the handvo, insert a toothpick in the center of the handvo, if it comesclean, its done.

Colorful BellPepper/Capsicum Rice - Reposted for FF7SL- Tiffen Box Event

Atlast i squeezed some time out of my very busssy schedule(needed a reason for not blogging!!!!!! :) )for my blog!!!!
Shopping, Shopping and Shopping Daily with my in-laws. My Father-in-law Loves Cooking, he just goes crazy cing all types of Fresh Veggies and Fruits here. He is even more stunned when we say some of these veggies and fruits are cultivated here. He literally fell in love with Bell Peppers, we got two small bags containing 4 peppers of diff color. Colorful Bellpepper/Capsicum Rice is a Quick Recipe.

Here comes the Recipe

Cooked Rice - 3 cups
Bell Peppers - 4 nos (preferably in different colors), thinly sliced
Medium sized Onion - 1 no, Finely Chopped
Green Chillies - 2 nos, Slit open
or REd Chilli Powder - 1 or 2 tsp
Dhaniya powder or Raw Coriander Powder - 1/2 tsp
Grated Fresh Ginger - 1 tsp
Garlic - 1 clove (Optional)
Curry Leaves - 1 sprig
Coriander leaves for garnishing
Salt to taste

Heat Oil in a Pan splutter Mustard seeds/Cumin seeds, add curry leaves, Add Green Chillies, Add Onions and saute unitl they become transculent, add the Sliced Bell Peppers and saute in a low flame, If you are using Red Chillie powder, add it now, add salt, Cover and cook in a slow flame for 2-3 minutes. Add Dhaniya powder and cook for a minute or two. Remove from flame. Mix with Cooked Rice, Adjust the salt and Garnish it with Coriander leaves and Serve with any Raita.

Sending this to FFS7L-Tiffen Box Event Hosted by Radhika and Sudheshna.

Monday, March 01, 2010

Mixed Sprout Brown Rice

Being in a Diet and not eating Rice, that too when your staple food is Rice!!! is a bit stressful. So, I prefer having rice atleast twice a week, and to ward off my guilt i prefer Brown Rice. Though Brown rice and white rice have similar amounts of calories, carbohydrates, and protein. The main differences between the two forms of rice lie in processing and nutritional content.
When only the outermost layer of a grain of rice (the husk) is removed, brown rice is produced. To produce white rice, the next layers underneath the husk (the bran layer and the germ) are removed. Several vitamins and dietary minerals are lost in this removal and the subsequent polishing process.

Saying that, you cannot hog on it, it should be taken minimum.  To Brown Rice, i added some mixed sprouts to make it a bit more nutritious.

1 cup Cooked Brown Rice
1 small onion, thinly sliced
2 tbsp Sprouted Green Peas
2 tbsp Sprouted Horse Gram
2 tbsp Sprouted Green Gram
2 tbsp Peanuts/Groundnuts
2 Green Chillies
Hing a pinch
Turmeric a pinch
1 tsp Ginger Juliennes
Chopped Coriander
Salt to taste

Cook all the sprouts until soft. In a Wok, Heat oil Splutter mustard seeds, Add green chillies, add hing and turmeric, add Onion and saute it till its translucent, add the cooked sprouts and saute for 2 minutes, add salt and mix well. Add Cooked Brown Rice and mix well. Garnish with Ginger Juliennes and Chopped Coriander.

I Liked mine with Tomato Raita. To make it, Heat lil oil, splutter mustard seeds, add hing and add 1 small tomato, well chopped. Cook it for 2-3 minutes. Add Salt and take it off the flame. Let it cool for a minute then add 2-3 tablespoons of yogurt. Tadaaa!!!! your Tomato raita is ready.

If you wish to take this raita for lunch, Keep the yogurt separately and mix it with tomato before you eat.
Sending this to Food for 7 stages of Life – Tiffin Box Event Hosted by Radhika and Sudheshna.

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