Saturday, July 14, 2007
Poha 2 Cups washed and drained
Onions 2 small chopped
Heat the pan with oil, add mustard ,cumin seeds , green chillies,curry leaves and chopped onions and saute till the onions turn translucent .Now add the peanuts,cubed potatoes,salt,Turmeric and stir for few mts, finally add in the Poha and keep stirring till the grains are done .Garnish with cilantro(coriander leaves) and coconut scrapings and serve.
Friday, June 29, 2007
Get set and ready for a couple of easy and interesting dishes,which takes less time to make and quick to finish off the plate..;) just thinking of this yummy dishes stretches my memory and transports it to a time which reverbrates with energizing gastronomical treats with high calories ,surely, that was lot of fun we had as teens ,trying to prepare this kheer on our mini stove replicating grandma's recipe... which ,indeed gave me a Taste for Cooking...:)
Note: Sorry No Pic, as I was too busy devouring to take a picture of it..:)
Come March and all through May and June,Mango frenzy is in full swing with Mango minifestivals.It's Mangoes, Mangoes all the way, they are all over the place with the harvest time in it's peak . Here's a pic of Mangoes we bought at a Mango Mela,last month.
Ripe Mango puree 1 Big Bowl
Milk 5-6 cups
Sugar3/4 - 1 cup ( as mangoes are added )
Saffron few strands in milk,
Almonds ,Cashewnuts ,Raisins,pistachio (Roasted in ghee ,1 cup)
Method: Heat milk and cook over low flame, till it thickens. Now add sugar and continue to stir ,add the saffron and cardamom powder to the kheer mixture and cool it. Finally add in the mango puree and decorate with Almonds, Cashewnuts & pistachio. Serve chilled.
Recipe link: Masala Prawns
Thursday, April 26, 2007
1 cup Yogurt
2 Tbsp Cilantro fresh; chopped
2Tbsp Lemon juice
1 Tbsp grated Ginger
1Tsp minced Garlic
2 Tsp Kashmiri Chilli powder
1 Tsp Curry powder
1/2 Tsp Cumin powder
1 Chicken meat trimmed & cut in to cubes
Take the marinade ingredients in a bowl and whisk to combine them and add in
the chicken cubes and marinate for 1 hour.
Thread the marinatedchicken pieces onto a skewer along with onion wedges .(optional).Place the skewers on a baking dish and Grill the skewers, brushing with the marinade often till done.
Chicken Tandoori masala 3 Tbsp
Chopped onion 2 Tbsp
Chilli powder2 Tbsp
Ginger 1 Tbsp
Blend the above ingredients to a fine paste. Make sure whole of the chicken which is rubbed with salt and lemon juice is covered with marinade and let it marinate in the refrigerator for atleast 4 hours or overnight for best results......
Grill or Roast until done......
Pista Badam Kulfi:
Condensed Milk with Kulfi Mix
Would like to Thank each and every one of you all for all the praises & encouragements you have constantly been showering on me.
I know its been a while since my last blog,I am taking a break for some Time. Time for Summer Vacation :) Will be putting my Blog to rest for a while, have been here for quite some time and I have gained many friends and will surely be missing out on all your Lovely posts,will be De lurking once in a while to catch up with all the wonderful fellow Bloggers in Blogosphere...
I will hopefully be able to get back to the blogging scene soon ! In the meantime, have a great Time, with Lot's of Blogging, everybody!! :)
Wednesday, April 18, 2007
Lemon 2 medium sized (juice to be extracted)
1 onion chopped
Salt as required
Turmeric powder 1/2 tsp
Ginger grated 1 tsp
Mustard seeds 1/2 tsp
Black gram 1 tsp
Bengal gram 1 tsp,
Red /green chilles 2-3
Broken cashew nuts as required
Asafoetida a pinch
curry leaves 1 sprig
Cook the Rice and allow it to cool . Add the turmeric powder and mix well when it is still hot. Heat oil and add the seasoning along with Chillies ,Ginger ,Asafoetida, Curry leaves and onions and fry for a few mts till the onions turn translucent. Pour this over the cooled rice with enough salt. Finally add in the lemon juice and boiled Black channa and mix well .
Hot tortilla to go with spicy stuffing of Tomato ,garlic, chillies and onion medley ...
Finally to beat the Sizzling Summer, here's A Cool jello...
Saturday, April 07, 2007
Mediterranean Style Baked Fish :
Fish is baked and flavoured with a Mediterranean style sauce (A blend of Tomatoes, onions flavoured with garlic and herbs)
2-3 Fish fillets of your choice
2Tbsp oil (veg oil)
1/2 Tsp black pepper( crushed)
1 large onion, sliced
2 tomatoes sliced,
1 bay leaf
1Tbsp garlic, minced
1 Tbsp white wine
1 Tomato pureed
1Tsp lemon juice
oregano& thyme( crushed)
1/2 tsp dried basil( crushed )
Salt as required
Heat oil in large Pan,add onion and Tomato puree and saute over medium flame and let it simmer for 20 mts.later blend it in a blender to make a sauce. Rub in the remaining ingredients including white wine over the fish and keep aside for 30 mts.Now cover the Fish with the sauce and arrange for Tomato slices at the base and bake till done.
Happy Easter to all those who celebrate !
Monday, April 02, 2007
Saturday, March 24, 2007
Sunday, March 18, 2007
A Weekend Spread with Mexican Tortilla And Yummy Treats From Fellow Bloggers Recipes !
Recipe For VEG Medley!(Cauliflower-Potatoes-And-Peas)
2 onions, Finely chopped
4 potatoes, diced
1 bowl cauliflower florets
1/2 tsp turmeric
1/2 tsp chilli powder
1 tsp cumin
2 Tbsp oil
2 tomatoes, chopped
1/2 bowl peas cooked
water as required
1/2 tsp garam masala
1/4 tsp sugar
salt as required
Heat the oil in a wok over medium heat. Add the onions and fry for few minutes until light brown. Add the potatoes and cauliflower and stir fry. Add the turmeric, chilli, cumin ,salt and sugar & tomatoes . Stirfry for few more minutes. Add the peas, water as required , cover and cook for about 10 minutes,keep stirring the vegetables to prevent burning until the potatoes and cauliflower are done.finally add in the garam masala and freshly chopped coriander leaves before serving.
Source: From The Passionate cook, who blogs about Life n spices with abandon and with an equally matching humility and passion to learn .Her pictures speak for themselves.
It's Sia's Rava Idli
Appam with chutney!Source:From Indianadoc 's potpourri
Enjoy Good Food with lot's of Festive cheer !!
Monday, March 12, 2007
For Making koftas :
Mince meat 500 grams(Lamb/Chicken Mince)
Ginger & Garlic paste 1Tbsp
Roasted Gram flour 1 Tbsp
Garam masala powder 1 Tsp
Green chillies 1-2 chopped
Curry powder 1 Tsp
Salt to taste
For Curry :
whole Green cardamoms3
Bay leaves 2
Cinnamon 1 "
Cumin Powder 1Tsp
Ginger and Garlic paste 1 Tbsp
1 Onion chopped finely
Kashmiri Red chilli powder 2 Tsp
Turmeric powder 1/2 Tsp
Coriander powder 1Tsp
Tomato puree 1 cup
chicken stock 1 cup
salt as required
Fresh cream 1- 2 Tbsp
Finely chopped coriander leaves for garnishing(optional).
Mix all the ingredients well for kofta and divide them into small portions to make koftas . Keep aside.
Heat the ghee or oil in a pan and fry the whole spices till you get their aroma . Add the ginger & garlic paste and then the onions, saute for a while till the onions are brown . Add all the powders and saute for few mts .later add the pureed tomatoes and simmer for few more minutes. Now add the chicken stock, salt and add the chicken kofta balls one by one and cook over low flame for nearly 30 mts till the balls are cooked well and the curry is thickened. Finally stir in some fresh cream & garnish with finely chopped coriander leaves & It's ready to serve.
Lamb Chops - 500 gms
Curds 1 .5 cup
Garam masala 1 Tsp
Garlic paste 1 Tbsp
Green chillies 2-3
Freshly Ground Black Pepper 1 Tsp
Nutmeg a pinch
1 onion sliced
Coriander powder 2 Tsp
Curry leaves 1-2 sprigs
oil 2 Tbsp
Lemon juice 1 Tbsp
Salt as reqd
Marinate The meat with curds , salt ,nutmeg,Coriander powder, Ginger and Garlic paste.Pressure cook the Meat Marinade along with chopped Green chillies and chopped Tomatoes.Once cooked, add this to the saute'd sliced onion , pepper and curry leaves & allow this to simmer for few more minutes before adding a dash of Lemon juice to serve.
Tuesday, March 06, 2007
Rice 500 gms
1 cup freshly grated coconut
Jaggery as per taste
Cashew nuts chopped
Ghee ( for greasing the plate.)
Soak Rice in water overnight. Rice and coconut is ground into a very fine paste with water. Mix ground paste and ,jaggery along with cardamom powder & keep stirring continuously to avoid any formation of lumps. Keep stirring till the mixture leaves the side. Now, spread this mixture onto a greased plate with ghee . Once its cooled cut into desired shapes. enjoy!
I am Tagged to List 10 things that define my style by srijith unni ,who takes you on a journey through his Inspiring & Thought provoking Blog "Yatra" Thanks for the Tag :)
I believe, each one of us have our own unique sense of Style, A special way to present oneself to the world. In other words representing "Who we Really Are " It's the reflection of our inner spirit that defines our style.
Defining my Style :
1. With my Love for Travel, some would say I am a wanderlust and a glimpse of beautiful Scenic Locales inspires the wanderlust in me.
2. My favorite passtime is writing & My Blogging style defines me. Here's an analogy that can be used, writing is like dressing style, we convey a single message with a single sentence structure in several different literary styles , that establish my mood with my choice of images and ideas through the Text that very much add a personal touch to it.
3. My Dressing style: I am more into soft,feminine fun & subtle patterns ,which are more on the lines of being simple, informal ,but at the same time eclectic, that defines my style.
4. Colours that define me, Black and white and whatever colours that matches my mood and the fashion scene .
5 The Decor : My choice of Decor would be simple uncluttered style that's distinct and cozy with rich tones and textures that enlivens my spirit.
6. Accessories :Personal style is about choosing the accessories you love . wouldn't let anybody talk me into using something I don't like. for me ,It's just the way you mix things,traditional with the contemporary which spells the style.
7. The lettering font: I usually prefer is calligraphy that adds a personal flair to the text.
8. Creative Expression & Communication, Through electronic media and Music are more of my style, I love buying accessories for my electronic devices.
9.Cooking and experimenting with food from different cuisines is indeed a pleasuarble pursuit that Influences & defines my own creative style with food .
10. Desk style, would always go in for a feel with functionality, but would not miss out on decorative writing pads and Table top calendars that have beautiful quotes.
Getting to List 10 of these were quite a task ,not that I'm being modest, just that, I don’t usually talk about myself much .
Ultimately,The Bottom Line : A true style is defined by our dynamic self expression of our Inner beauty giving wings to our urges , because at the end of the day, the most important thing is to be comfortable with who you are. I would like to tag anyone reading this & wants to do it :)
Happy Blogging To You All :)
Thursday, March 01, 2007
Recipe source:My Archives
Baked potato with herbs:
Thinking of comfort food and a simple menu for Brunch or lunch, can anyone forget the potato ? Be it Mashed or baked or fried or roasted it is simply a whole some & richly nutritious Meal initself .
If you fancy a Baked potato for brunch/lunch ,here we go, by just rubbing the skin with a bit of garlic butter and rolling the potato in the salt& herb mixture of your choice (I've used dill oregano, thyme) & then bake in an oven for 30 mts.Ready to serve with any sauce of your choice.
Tuesday, February 20, 2007
Recipe source:Indian food Kitchen Blog
Rumination of My Dream..
I have been Tagged by the humourous and witty KK of Kays Brainwave who has a very lively Blog up there ! KK, It's an Interesting Tag & Thanks for the same :)
Since Time immemorial ,People have always been fascinated by their Dreams and these night time journeys into our subconsciousness are still enigmas with lot's of research still going on as to why we dream and what dreams really mean...I believe Dreams usually have an emotional component & it's all about discovering ourselves, subconsciously communicating with the conscious self.sometimes we get a sudden flash of insight into the hidden meaning of our dreams.( Interpreting in our own fun ways)
I don't get dreams often and when I do, I usually don't remember them after a while, In my growing days as a kid, I used to get pretty scary nightmares ,wouldn't want to scare you guys by jotting down in my Tag..;)
So, here it goes..A dream I had a long Time back, I usually have wonderful adventurous dreams and sometimes ,the following day I wonder what dreams are in store for me in the early hours of the day to follow.
I had a dream about searching for my friend who had set out with me to a hill station and we had ventured out biking into a nearby dense forest reserve on our own without thinking twice about all the pros and cons.It's out of nowhere suddenly when we get to face a herd of elephants rush in our direction ,we end up taking our own separate routes,riding the bikes in full speed without looking back, finally landing in an unknown territory and missing out on each other.For some strange reason, I was the only one around with no one in sight and was panicking as it was getting darker and the fear of elephants coming behind us still looming ,it was like a nightmare in a way but was more determined not to give up my search & was calling out for her louder and louder......till I got a louder ringing near my ears ;) that woke me up! that was the end of the dream;) It was "My alarm clock,which started beeping" and I was back to awareness and that was the day , I've really never been so glad to wake up in all my life!! safe and sound back at my place ;)) .
here's my little poem for this post...
Dreams can make you smile or make you cry,
when you wake up they still make you sigh !
Dreamship goes sailing every day in the moonlit night.
Making it a Joyful orTearful ride till the morning light!
Dreams can take you high and low , far and wide
Sometimes so beautiful like a wave turning into a powerful tide!
before it breaks onto the sand and slides away.
With a sink in blue or a float in cloud making it's way!
Happy Dreams to all of you :)
Thursday, February 15, 2007
Fish Fillets or steaks marinated overnight in herbs & spices. The Traditional way of cooking Tandoori,is in a clay oven called a tandoor,however ,one can get to savour an authentic flavourful tandoori fish using your own barbecue grill or oven.
Fish fillets or steaks (of your choice)
For the Marinade :
2 Tbsp lemon juice/vinegar
1 Tbsp Garlic and Ginger paste
1 Tbsp yoghurt
1 Tbsp Mustard oil/butter
salt as required
2 Tsp paprika /chilli powder
1/2 Tsp coriander powder
1/2 cumin Powder
a pinch of Asafoetida
Food colour (optional)
Add the above ingredients in a blender, except oil and blend the mixture to a smooth paste . Place fish in a large plate and pour marinade over, rubbing it well into the cuts and both the sides . Cover and leave to marinate overnight . Place the fish on a baking tray and broil for about 10-12 minutes. Turn the fish and keep brushing with oil to prevent burning until well browned on both the sides.
Spinach Greens with Dhal!
1/2 cup Moong dhal cooked& mashed
1Bowl - Spinach, chopped
1Big Onion,chopped finely
1/2 tsp garlic chopped
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
Pinch of Asafoetida
1/4 tsp Turmeric
3 Red chillies
2-3 Tbsp oil
Heat oil in a pan & add the mustard seeds, cumin and asafoetida. Later,add onions and red chillies & saute till the onions are translucent.Now add garlic , turmeric & salt. saute for few more mts & add the palak (chopped) saute till it's tender before adding the dhal and simmer for 5 mts till done. Serve hot with parathas.
Foogath is a simple recipe with very few ingredients & the term is used for any vegetable side dish made with coconut and curry leaves.
Bowl of french beans chopped as desired.
1 Tbsp oil
1/2 tsp mustard seeds
2 green chillies slit or chopped
curry leaves 2 sprigs
1 onion chopped fine
3 Tbsp of freshly grated coconut
Salt to taste
cilantro for garnishing
Heat the oil in a pan and add mustard seeds ,when they start crackling add the curry leaves and green chillies and saute them for a while before adding the onions and fry till they are translucent.Now add the green beans, salt to taste and cook till they are done. Add the grated coconut and mix well. Cook for a couple of minutes before switching off the fire. Serve hot with rice .
We have bigger houses but smaller families;
more conveniences, but less time.
We have more degrees but less sense;
more knowledge but less judgment;
more experts, but more problems;
more medicines but less healthiness.
We’ve been all the way to the moon and back,
but have trouble in crossing the street to meet our new neighbour.
We built more computers to hold more copies than ever,
But have less real communication;
We have become long on quantity,
but short on quality.
These are times of fast foods but slow digestion;
Tall mean but short characters;
Steep profits but shallow relationships.
It’s a time when there is much in the window
But nothing in the room.
His Holiness the 14th Dalai Lama.
Happy weekend to you all !!
Thursday, February 08, 2007
Monday, February 05, 2007
Forget about the days
when its been cloudy, but
don't forget your hours in the sun
Forget about mistakes
that you can't change now, but
don't forget the lessons
that you've learned
Forget about the times
you've been defeated, but
don't forget the victories you've won
Forget about misfortunes
you encounter, but
don't forget the times
your luck has turned
Forget about the days
when you've been lonely, but
don't forget the friendly smiles you've seen
Forget about the plans
that didn't seem
to work out right, but...
Don't forget to Always Have A Dream!
Thursday, February 01, 2007
Sunday, January 28, 2007
A Picture Taken at Lalbagh:
Steamed brussel sprouts saute'd in butter , salt , pepper& white wine .
Fish Fry with semolina covering:
Here's the Recipe..
Marinate the fish with ginger and garlic paste, chilli paste,lime juice, & dip in egg and corn flour mixture coat the marinated fish with semolina and deep fry till done..