Google+ Followers

Wednesday, March 31, 2010

Mix Vegetable

This is a side dish ,which you can serve with any meal .An easy and delicious recipe which do not require much preparation and most important we can use all vegetables in one dish what ever we have in hand.It is very colorful too because of different vegetable combination.And the fun part is this that it taste every time different because I use to change the combination of veggies each time...........

  • 1 potato
  • 1/4 cup of green peas
  • 1 Carrot
  • 2 Cauliflower florets
  • Half  onion ( finely chopped )optional
  • half a green pepper( finely chopped)
  • 2 inches grated  ginger
  • 4 cloves garlic sliced(optional)
  • 2 tsp coriander powder
  • 1 tsp cuminseeds
  • 1 tsp Chili Powder
  • 1 tsp Turmeric powder
  • 1 tsp dry mango powder
  • 1 tsp garam masala
  • 5 tablespoons finely chopped coriander leaves
  • Oil
  • Salt as per taste 


1-Wash and chop all vegetables in almost same size.
2-Heat oil in a pan add cumin seed and let it splutter.
3-Add turmeric powder and then add garlic and chopped onion(if above picture of the recipe is without onion and garlic)saute for sometime.
4-turn the heat on mid-low and add all chopped vegetables including grated ginger,coriander , chili powder and salt saute for somtime.
5-cover the pan with a tight lid and let it cook for near about 15-20 minutes stirring 1-2 times in between.
6-Sprinkle little water if needed (but i use to avoid the use of water usually).
7-Cook till all vegetables become tender ,then add dry mango powder and garam masala at last to complete the dish.
8-Garnish with coriander leaves and serve hot as a side dish for any meal.

Note - 1- You can add whatever veggie you like as per you taste.

    Sooji Halwa/Sheera (Semolina pudding)

    I think this is a universal sweet. Everybody likes one or the other version of it.For us it is best as Prasad (offerings) .

    Namewise, its called as Sheera/Sanja (Konkani), Kesari Baath (in Bangalore-Kannada, it should be bhath, not Baath though. I wonder why it is called ‘bhath’ because as far as I know ‘bhath’ means rice) and Sooji Halwa.Here is the recipe



    •1/2 cup sooji ( semolina flour)

    •1/4 cup ghee or unsalted butter

    •1/2  cup sugar or little less

    •1 1/2cup water

    •Pinch of cardamom powder

    •some sliced almonds,cashews,raisin and melon seeds (optional) for garnishing
    1-.Melt the butter in a frying pan on medium heat.

    2-.Add sooji and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.

    3-Turn the heat on low and add water slowly ,Let it come to a boil.(stir constantlly)

    4-After it add sugar and let it boil .

    5-Turn down the heat to medium low and let it cook for about 2-3 minutes and add cardamom powder.

    6-Garnish and serve hot or cold.

      Sooji will absorb the water, as the Halwa cools so keep Halwa a little more softer than you want.

    Thursday, March 25, 2010

    veg puff/curry puff (patties)

    This is my husband's favourite evening  snack. I make it atleast once a week and thankfully we never got bored of this dish till now. In this  main  thing is puff pastry sheets. You may find these pastry sheets in the frozen section of most of the grocery stores.This is quick and easy to here goes the recipe


    • Puff pastry sheets (Pepperidge Farm is the best one)
    • Boiled Potatoes (mashed)
    • 1 onion (chopped)
    • 3 chopped Green Chillies
    • 1/2 tsp turmeric Powder
    • a pinch of red chilly powder
    • 1/2 tsp garam masala
    • 1/2 tsp dry mango powder
    • 1 tsp coriander leaves chopped
    • 1 tbsp cumin seeds
    • Salt to taste
    •  1 tbsp Oil  


    1-Thaw the pastry sheets at room temperature or in microwave for 15-20 seconds before using them.

    2-Heat oil in pan and allow cumin seeds to splutter.

    3-Add onion , green chillies and salt and saute for a while

    .4-Add the turmeric, chilli powder  and  saute .

    5-Add mashed potatoes and mix well.

    6-Simmer for few more minutesand add dry mango powder and garam masala.

    7-Mix well and keep aside. Let it cool.

    8-Preheat oven at 400- 450 degrees

    9-Cut the puff pastry into the desired shape and  just put the potato filling in the pastry sheet. After the filling is done fold it over and stick the ends together (you can use water or milk if needed)

    10-Arrange the puffs in a baking sheet and bake them till they turn golden brown. (about 12-15 minutes)

    11-Puffs are ready enjoy with tomato sauce.

    Note - 1 - In same way we can make egg puffs or mix veg puffs also just  change the filling and you will get different variety of puffs.

    Tuesday, March 16, 2010

    Spicy Bhel puri

    Bhelpuri  is a puffed rice dish with potatoes and a tangy tamarind sauce. It is a type of chaat or small plates of savory snacks, particularly identified with the beaches of Mumbai ,such as Chowpatty.

    Bhelpuri is prepared across India, and may be known by different names - Churu Muri in Bangalore, Jhaal Muri in Kolkata (meaning "hot puffed rice") is different in that it does not use any tamarind-based chutney in the mix. The ingredients include diced boiled potatoes, chutney dal, coriander powder, grated coconut, and mustard oil.

    Bhelpuri was originally a Gujarati fast food. It later got merged with Mumbai culture and became synonymous with Mumbai. Bhelpuri is best consumed as soon as it is made. If left for a while, the juices from the tomatoes, chutneys, etc. combine to render the sev and mamra soggy.
    • 2 cups Puffed rice
    • 1 Onion, peeled and finely chopped
    • 1 Tomato, deseeded and finely chopped
    • 4-5 fresh springs Coriander leaves, finely chopped
    • 2-3 tbsp Peanuts, roasted
    • 4-6 tbsp Sev 
    • 1/2 carrot grated (optional)
    • Green coriender chutney
    • Tamarind sauce
    • 1/2 tsp lemon juice
      Method -
    •  In a bowl add chopped onions, carrot,tomatoes, puffed rice, peanuts, tamarind sauce,lemon juice, spicy green chutney.
    • Mix lightly and serve immediately by garnishing with chopped coriander leaves and sev.
      1-Add little bit of salt if needed.
      2-You can add any differnent type of bhujia or sev whatever you have in hand.

    Sunday, March 14, 2010

    Semiya upma

    This is a very easy,famous and delicious recipe ,Doesn’t need much to work on, just add vegetables for some nutrition and you have a one pot meal ready for breakfast, lunch or dinner in less than 20 minutes.This is my brother's favoritue breakfast................

    I made an easy, tasty and light breakfast dish, Semiya Upma, this morning. I like to add tomatoes and coriander to vermicilli upma . For those of you who dislike vermicilli, maybe it’s time to overcome your fears and give it the attention it deserves.



    2 cups vermicilli, roast in a tsp of ghee for 4-5 mts till golden brown

    1 finely sliced large onion

    3-4 slit green chillis

    1″ ginger finely chopped

    1/2 cup green peas

    1 large tomato, chopped

    1 tsp turmeric powder

    1 tsp coriender powder

    1tbsp yogurt (optional)

    1 tbsp chopped coriander leaves

    1/2 tbsp oil

    1 tsp ghee or butter


    1 tsp carom  seeds


    1- Heat oil in a cooking vessel, add carom seeds and let them splutter. Add turmeric powder ,onion ,green chillies ,ginger and saute for 2 min.

    2- Add the chopped tomatoes,coriender powder and saute on medium heat for 4 mts. Add salt to taste

    3-.Now, add  semiya and green peas ,1/4 cup of water to the sauteed onion-tomato base and mix it lightly and see that no lumps form and it combines well. cook covered for 3-4 minutes till green peas become soft.

    4-Add a tsp of ghee or butter and yogurt combine well. Garnish with coriander leaves,serve hot.

    Thursday, March 11, 2010

    Fruit Cream

    This is easy,quick and a perfect recipe for any ocassion.It takes almost no time to make so if you are looking for some quick recipe .this is the one for you.This is a colourful chilled dessert for hot summer days.This is all time hit recipe among  my guests at my house.


    •2 cup cool whip cream

    •1/2 cup sour cream or 1/4 cup whipped yogurt (fresh)

    •1/4 cup sugar

    •1 mango peeled and diced

    •1 orange sliced

    •1/2 cup pineapple diced

    •1/4 cup strawberries sliced

    •1/4 cup grapes sliced

    •1/2 banana sliced

    •1 tablespoon crushed walnut

    •1 tablespoon sliced or chopped almonds

    • some dry grapes
    1-Slice all the fruits in small pieces.
    2-In a bowl  mix cool whip, sour cream and sugar slowly.
    3-Fold all sliced fruits and nuts with cream (leave some nuts for garnishing.)
    4-Garnish it with remaining nut and fruits,serve chilled.
    NOTE---  you can use your favorite fruits. Other fruit that will go well are peaches, apples, nectarines, pears, melons, kiwi or almost any fruit can be use.

    I am sending it to Srivalli's Thanda mela. .

    Tuesday, March 9, 2010

    Gulab Jamun

    Gulab jamun is a very popular Indian dessert.There a very few people who don’t like Gulab Jamun, as for us, we just love them any time. It is a perfect dessert for any occasion – wedding, birthday party, potluck or a romantic dinner for 2! An unbelievable combination is hot, hot Gulab Jamuns with cold, cold Ice Cream…yum…or a splash of cool whip on the hot gulab jamun.......just thinking about it makes our mouth water.........


    •1 cup carnation  milk powder

    •1/4 cup All Purpose flour

    •3 tsp  unsalted butter or desi ghee

    •1/4 cup  whole milk just to knead the dough

    •Pinch of baking soda

    •1 3/4 cup sugar

    •1 1/2 cup water

    •4 coarsely grounded cardamom

    •1 tbsp sliced almonds and pistachio (optional)

    •Oil for deep-frying


     For Sugar Syrup:

    1.In a large pan, add water and  sugar  bring it to a boil.

    2.Let the syrup boil for a minute then remove it from the heat.

    3.Stir the syrup until the sugar is dissolved add grounded cardamom  and keep aside.

     For Jamuns-

    1-Mix milk powder, flour and baking soda in a bowl, add butter to it and mix well.

    2- Add milk to make soft dough.The dough will be  little on the crumbly side…so use a little oil on your hands and make the ball and flatten it out and then roll it to a ball…this will help smoothening out the cracks.

    3-Allow it to rest for 5 minutes. Make desired size balls, make sure they are smooth and do not have any creases.

    4-.Heat  oil in a frying pan on medium heat.Test the oil by dropping a small piece of dough, if it sits at the bottom of the pan for a minute before coming to the surface, the oil is ready.

    5-  Fry Jamuns in the frying pan.It should take about 7 minutes to fry the gulab jamuns. While frying keep rolling the gulab jamuns around so they are evenly browned. Fry until the gulab jamuns become dark brown.take them out on a paper towel.

    6 - Then place the jamuns into sugar syrup and let them soak for at least 30 minutes.

    7-Garnish them with  sliced almonds and pistachio  ,serve them hot or cold..

    Friday, March 5, 2010

    Mint Coriander Chutney

    Mint and Coriander Chutney is to North Indians what  Guacamole is to Mexican, Nam Pla is to South East Asian,  Mayonnaise is to European and coconut chutney to south  Indian.

    We love to dip almost any snack in this lovely, flavorful, easy to make , tangy chutney,which is an indispensable item for many street food too , in North of India


    A small bunch Coriander leaves

    Few twigs of Mint leaves

    2-3 Green chillies (Depending upon your taste)

    Tamarind, a small lump or lemon juice or raw mango pieces.

    4-5 Garlic cloves

    1 inch Ginger piece

    1/2 tsp Cumin seeds

    2-4 Whole Black pepper corns

    1 small Onion (optional)

    Black salt as per taste
    Salt as per taste


    1-.Pick Mint leaves from the stalks. Pick coriander leaves and rinse thoroughly , drain excess water.

    2.In a Food processor or Mixer, grind all the ingredients listed for  few times, until you get a smooth mixture.

    3- Add few spoons of water for a smoother paste if needed.

    4-Store it in refrigerator.

    Note -1- you can store it7 days in refrigerator, but better to consume within a day or two .
    2 - If going to store for longer time use few  drops of oil in place of water and lemon juice.

    3-Opptionally you can even add a spoon of sugar to the chutney which adds an entirely different flavor to it.

    Monday, March 1, 2010

    Methi paneer (Fenugreek Leaves with cottage cheese)

    There are  many ways to cook Paneer in India,here is one more variation of paneer recipe.This is very healthy and quick recipe with green Methi (fenugreek leaves).
    I do not prefer to fry the paneer for trying to make it a little healthy. All my paneer dishes so not ask for frying the paneer. But if you prefer feel free to fry the paneer. Some cases you do need to have the paneer crisp, or browned , then just shallow fry it in little oil, or bake them.


      250 gm Paneer (Cottage Cheese)

     2 medium sized tomatoes finely chopped

     2 medium sized onion finely chopped (preferably red onions)

     1 tsp Finely chopped ginger garlic / paste

     2 green chillies chopped

     1 small bunch Methi leaves (Fenugreek)

     ¼ tsp Garam Masala

    1/4 cup sour Cream / or thick yogurt

    1/2 cup milk, or more

    1 tsp coriander powder

    1 tsp red chili powder

    1/4 tsp turmeric powder

    1 tsp sugar

    salt to taste

    2 tbsp oil.

    1/2 tsp chana masala (optional)


    1-Cut paneer into 1 inch pieces and keep aside.

    2-Take out all the Methi leaves from the stems, wash and chop finely.

    3-.Heat oil in a pan. Add the garlic, ginger and green chili's. Cook till the ginger starts turning brown.

    4-.Add  onions and cook till they are translucent.

    5-.Add  coriander powder, red chili powder, turmeric, sugar and Chana Masala. Cook for a minute till oil separates.

    6-Add  tomato and cook till oil separates, About 5 minutes.

    7-.Add  methi and once the methi wilts, add the paneer, salt and milk. Boil and then simmer for 5 minutes.

    8-Add sour cream/thick curd and stir.

    9- serve hot with any Indian bread.

    I am sending this to Healing Foods - Onion event hosted by Priya and started by Siri