Sunday, April 30, 2006

Weekend Summer Treats !

Chilling out with some Cool Summer indulgences !






The mercury level for this summer seems to be on the rise ... so,on a Blistering sunny day we are " Chilling out with some Cool Summer indulgences "

will be sharing some of the pictures taken...

Menu for the Lunch : Cucumber salad ,Peas & Mushroom pulao !

Iced tea for the evening with some lemon tarts, & yummy strawberry Milk shake followed by an apple/date dessert served with ice cream....oooh ! la la...all in a single day... quite a sinful indulgence ! guess, you all agree with me...;)

Will be taking a break from blogging for now , see you all once I am back from summer vacation !

Saturday, April 29, 2006

INDO-GREEK Style Green Pepper!



INDO-GREEK style Green pepper!

1. fresh green pepper (chopped)
1 Tbsp oil
salt as reqd
1 Tbsp toasted & finely minced garlic
1 tsp dry dill
1/4 tsp mustard

Heat the oil in a pan, add seasonings, green pepper and a sprinkle of water with salt. saute on a low flame until the pepper is done to your liking(crunchy /tender)

Tuesday, April 25, 2006

Veg & Paneer Sagu !

Veg Paneer Sagu!




Ingredients:

1 cup Paneer cubed & stir-fried.
1/2 cup green peas
2 potatoes cubed
1 large tomato chopped
1 small onion, chopped
Salt to taste
1 tablespoon ghee
2 bay leaves
2 whole red chillies
1/2 bunch cilantro leaves (for wet masala & garnishing)
1/4cup coconut milk
2 green chillies
1/2 inch fresh ginger
1/2 tsp turmeric powder
1 tsp cumin seeds
1 inch cinnamon stick
2-3 cloves
2-3 pods cardamom
2 tsp poppy seeds

Wet masala :
Grind ginger, coconut milk, cilantro leaves and green chillies adding only a little water into a fine paste.

Dry masala:

Dry roast cumin seeds, cinnamon bark, cloves, cardamom pods, and poppy seeds in a heavy pan until they give out a strong aroma. Remove from flame and grind to a fine powder and set aside.


Add just enough water to cover the vegetables and cook by covering the pan with a lid. Now add the tomatoes ,paneer ,turmeric and salt to taste & let it Simmer for few minutes.Later add the masala paste and Stir thoroughly before adding the dry masala & little water depending on the consistency you require & cook till done.

Finally ,heat the ghee in a heavy frying pan toss in the the bay leaves, red chillies and cardomoms ,cloves until brown add this to the above sagu. Garnish with cilantro leaves. Serve hot with rice/ chapathis

Thursday, April 20, 2006

Mushroom Masala !

Mushroom Masala !



Ingredients:

Button Mushrooms( cleaned & sliced ) 1 big bowl
Cashewnuts 6-8( soaked and ground into paste)
Onions 2 medium sized( chopped finely).
Red Chillies/green chillies- 3, ground coarsely
Ginger garlic paste 1 tsp
Cumin seeds roasted powder 1/4 tsp
Pepper 1/4 tsp
Turmeric 1/4 tsp
Fresh Cream 1 tablespoon
Coriander leaves(cilantro) for garnishing
Oil/Butter, Salt.



Preparation :

Heat the oil/butter in a pan , add powder, ground spices and chopped onions.Saute, till the onions are translucent ,add mushrooms & keep stirring till the mushrooms are soft. Now add cashew nuts paste, fresh cream and salt. Simmer for a few minutes & it's ready to serve with a liberal garnish of coriander leaves & pepper. serve with chappathi/puri.

Tuesday, April 18, 2006

Vermicelli Kheer (payasam) !



Vermicelli Kheer !


Ingredients & Preparation:

Vermicelli (roasted), Sugar, Saffron,cardomoms, milk ,water and nuts and raisins of your choice. Boil these to get the desired consistency as per your taste ! serve hot or cold.

Friday, April 14, 2006

Splendant Expressions !

Twilight Hues!




Full Moon's Lustre !

Vermicelli upma !



Vermicelli upma !

There you have it! This steaming platter drizzled with ghee is spilling over to tempt the tastebuds from time to time...

This is an easy & simple to make ,delicious dish with the vermicelli which can be considered as an Indian pasta. The ubiquitous " vermicelli " is used in a variety of dishes in the Indian cuisine ranging from sweets to snacks.


Ingredients:

2tbsp Ghee/oil
2 cups Vermicelli
1 tsp mustard seeds
1 tsp split black gram
2 red/green chillies slit
21/2 cups hot water
1 onion chopped
1tbsp fresh grated coconut (optional)
1 sprig curry leaves
Asafoetida a pinch
Salt to taste

For Garnishing:
cashewnuts
peanuts
boiled peas
coriander leaves


Method:

Roast the vermicelli in ghee/oil to a golden colour on a medium or low flame & Keep aside. Heat the remaining oil, toss in the mustard ,when it pops, add red chillies, blackgram, asafoetida, curry leaves and the finely chopped onions. later add the roasted vermicelli & add 2 cups of water and cover it and stir often until it is done .Add the roasted cashews,peanuts,boiled peas sauted in a tsp of ghee along with coriander leaves(optional) to the upma & serve hot with chutney or pickle of your choice!

Tuesday, April 11, 2006

Mango KesariBath!

I have been reminded about the VCC-Q1 2006 culinary competition by VKN of MY Dhaba Fame..




A dessert that's so rich & flavourful that you could brand your very own line of specialty sweet semolina dessert .......;) This fruity flavoured version doubles as an appetizer and dessert!

Inspired by Indira's Mango relish with semolina, I did try this yummmy Mango dessert with Mango Puree...as an addon to my previous recipe.For the recipe details can check on this link.Mango KesariBath
Thanks Indira, for the inspiration :)

Vkn, If the timelimit is on....This dish can be considered as an entree for the VCC-Q1 2006 :) If not I would understand.Thanks for the same!

Saturday, April 08, 2006

Potato Masala fry!

Potato Masala fry!




Ingredients:

Potato boiled and cubed
Cilantro Leaves chopped 1/4 cup
Curry leaves 1 sprig
Asafoetida a pinch
Mustard 1tsp
Salt as reqd
Green Chillies 2
Cumin Seeds 1tsp
Redchilli flakes 1 tsp
Oil


Method:

Grind green chillies & salt & coriander leaves (cilantro) to a coarse paste.

Heat the Pan with 1 tbsp oil, add mustard ,cumin seed and red chillies flakes and then add the Aloo & fry till brown . Later add the cilantro paste and saute till done. Ready to serve with chappathi / Rice.

Sunday, April 02, 2006

Chickpeas & Cauliflower Masala !

Indo-Chinese Fusion cooking at it's best!!

Yum yum Chickpeas and Cauliflower Masala...



This Ginger flavoured Cauliflower with Channa tastes delicious.



Ingredients:

1 Cup Channa pre-boiled
1 Cauliflower steamed and pan fried with butter/oil
Coriander leaves for Garnishing
Curry leaves 1 sprig
1 large Onion, thinly sliced/chopped
1tsp Garam masala powder
1 tbsp Ginger Gratings
1 tsp chilli powder
Salt as reqd
3 tbsp Oil
1/2 tsp mustard
1/2tsp Black Pepper powder


For wet Masala:

5-6 Red Tomatoes
1 tsp Garlic paste
1 tsp Ginger paste
1 tsp Vinegar/lemon juice
2 tbsp Tomato ketchup
1/2 cup Tomato puree
1tsp sugar
water as reqd




Method:

Heat oil in a pan add Mustard,Onions and Curry leaves & fry till transparent but not brown. Add Channa, Cauliflower ,Ginger gratings , salt, chilli powder, turmeric, and saute for few mts.Later add the masala (Tomatoes + Garlic paste + Ginger paste+ garam masala ) After few minutes add the tomato ketchup, tomato puree ,vinegar/lemon juice,sugar and water. Cover the pan & let it simmer till done. Finally add the black pepper powder & garnish with coriander leaves (optional
)