Dumdaar dum aloo

Baby potatoes, I always like making something with them and recently i spotted them at a local Reliance Fresh store so that very night i bought them i had to prepare Dum aloo. I gave it a little bit of my twist to it from the regular one.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4


Ingredients:

1. Baby potatoes 1/2kg
2. Tomatoes 3-4
3. Green chillies 2-3
4. Dry red chillies 3-4
5. Saunf 1/2tsp
6. Dhania powder 1tsp
7. Jeera seeds 1tsp
8. Ginger garlic paste 1tbsp
9. Coconut shreeded 2tbsp
10. Salt
11. Cardamom 2 pods
12. Cloves 3-4 pods
13. Cinnamon stick 1inch
14. Pepper corns 4-5 corns
15. Poppy seeds 1tsp
16. Oil
17. Water
18. Coriander leaves


Method: 

1. Wash the baby potatoes well and poke them with fork and pressure cook with a little bit of salt.
2. Grind tomatoes, cinnamon stick, cardamom pods, clove pods, pepper, coconut, saunf, green chillies and dry red chillies and poppy seeds to a fine paste.
3. Heat oil in a kadhai and add jeera seeds once they splutter add ginger garlic paste and saute.
4. Now add the grind paste and let it cook till raw smell disappears.
5. Once done add dhania powder and mix well.
6. Now add the peeled and cooked baby potatoes, salt (be careful if you've already added salt while cooking potatoes) and mix well. Add water if required.
7. Close the kadhai and let it cook for about 3-4 minutes. keep stirring in  between.
8. Garnish with corainder leaves and serve hot with chapathi or parantha.

My style bhindi masala

Its dinner time and i often think what shall i cook along with chapathi's so that my hubby's taste buds say yummy yummy all the time and in this process one night I found bhindi's laying in the fridge.. Took them out give them a nice was and cut them vertically, in a slant position..

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 4

Ingredients:

1. Bhindi (lady's finger) 1/2kg
2. Onions 2
3. Green chillies 2
4. Dry red chillies 5-6
5. Poppy seeds 1/2tsp
6. Cashews 7-8
7. Cinnamon 1 inch
8. Garam masala powder 1tsp
9. Amchur powder 1tsp
10. Dhania powder 1tsp
11. Tomatoes 2
12. Oil 5-6tbsp
13. Mustard seeds 1/2tsp
14. Jeera seeds 1tsp
15. Salt to taste

Method:

1. Wash the bhindi's and slit them horizontally or in a slant position.
2. Heat 5tbsp of oil in a kashai and fry the bhindi's (but dont make them moist). Keep it aside
3. Now grind onions, tomatoes, poppy seeds, cinnamon and cashews along with dry red chillies to a fine paste.
4. To the remaining oil add mustard seeds, jeera seeds, let them splutter. Now add the slit green chillies and add the ground paste.
5. Saute for a while and add garam masala, amchur powder, dhania powder and mix well.
6. Mix in the fried bhindi so that they blend well.
7. Add salt and cook for about 2-3 minutes.
8. You may add water t your required consistency.
9. Serve hot with chapathi's or roti's.

Crispy Pungulu

This one i borrowed from another fellow food blogger (forgot her name)... all i knew was this had to be a perfect teatime snack especially in rainy weather and chilly winters.. And this being my post after a really loong time i made sure i posted something really yummy and easy to make as well.

Dosa's are always a part of daily breakfast menu's in every south Indian household and especially with kids around one does have the batter stored in refrigerator almost daily (at least i do, having a always dosa lover 2.9 year old toddler) so one day i made use of this batter for something else other than dosa...

Preparation time: 10min
Cooking time: 20min
Serves: 4

Ingredients:

1. Dosa batter 3-4 cups
2. Rice flour 2-3 handfuls (look at the consistency after mixing)
3. Onion 2 (optional)
4. Green chillies 4-5
5. Coriander leaves
6. Salt a little bit (because you would have already added some to the dosa batter)
7. Oil for deep frying
8. Jeera seeds 1tsp


Method:

1. If you've stored dosa batter in refrigerator, let it come to room temperature.
2. Chop onions, green chillies and coriander leaves and keep aside.
3. Add rice flour slowly to the dosa batter and mix well leaving behind no lumps.
4. The batter should come to idli batter consistency.
5. Now add onions, green chillies and coriander leaves along with some jeera seeds.
6. Heat oil in a kadhai and pour the batter with spoon or hand.. may not be round exactly, but who cares..
7. Once they turn brown and fried remove them on absorbent paper and serve hot with chutney or tomato sauce..


P.S: Got to know later that this is a street food made in Vishakapatnam.

Badamlicious Oats

My little one loves having oats for his breakfast. I generally give him the adult breakfast at home but on the day rice is prepared as a breakfast i settle down to giving him something else and ask him what he wants he quickly says oats, well knowing that its really healthy why should i not give him. I make more healthier by adding something new to it all the time so that he never gets bored eating the same stuff, say i add cocoa powder or even drinking chocolate powder to make it more tasty for him. This time around i did add in MTR Badam Drink powder...


Preparation time: 2 minutes
Cooking time: 3 minutes
Serves: 1 hungry and taste seeking toddler


Ingredients:

1. Oats 2tbsp
2. Milk 1/2 glass
3. Water 1/4 glass
4. Sugar 1tsp
5. MTR Badam Drink powder 2tbsp

Method:

1. Take oats, add milk, water, sugar and MTR Badam Drink powder in a microwave safe dish.
2. Give it a nice stir and place in microwave at high power for about 2 minutes and 30 seconds.
3. Keep stirring in between and please mind that you dont cover the dish.
4. Keep looking for overflowing in between, necessarily stirring in between.
5. Voila, your oats are ready to serve. Cool down a bit however before you serve.

If you little one can eat a little big chunks of dry fruits, you can also add raisins, cashews, badams in this yummy breakfast.


I guess its not a bad idea to serve it for other members of the family as well, especially the loving and hard working hubbies for a day full of energy.

Pav bhaji upma

I'm an ardent fan of Sihi Kahi chandru, a comedian and an actor who also has his own cookery show on Suvarna Kannada channel. This Upma he made the other day really got me going as it was unique in itself. I had to try it out, but only thing i had to assure was people at home liked it. I usually try most of the recipes he cooks on his very famous show Bombatt Bhojana and this one is one among many..

Preparation time: 20 minutes
Cooking time: 25-30 minutes
Serves: 7


Ingredients: 

1. Vegetables [I took 200gms each of beans, carrot, potatoes, capsisum and green peas]
2. Onions 4-5
3. Tomatoes 3-4
4. Pav bhaji masala 3tbsp
5. Green chillies 7-8
6. Bansi rawa 2.5 cups
7. Salt
10. Mustard seeds 1tsp
11. Chana dal 1tsp
12. Urad dal 1tsp
13. Jeera seeds 1tsp
14. Water about 3 cups
15. Curry leaves
15. Coriander
16. Oil
17. Fresh grated coconut 1/2 cup


Method: 

1. Roast the bansi rawa till it emits good smell and keep aside for it to cool.
2. Chop the veggies into small cubes and cook them till half done (except for the capsicum and tomatoes).
3. Heat oil in a kadhai and make seasoning of mustard seeds, chana dal, urad dal, jeera seeds,  green chillies followed by fresh curry leaves.
4. Add in the onions and saute till they turn golden brown.
5. Next add in the capsicum and saute them.
6. Time to add in tomatoes and cook them a bit.
7. Add pav bhaji masala, give it a nice mix and  then add water, salt, the half cooked veggies and let it boil.
8. Now add the grated coconut and mix well.
9. Slowly pour in the roasted rawa and keep stirring so that no lumps are formed.
10. Simmer the flame and let it cook covered for about 5-6 minutes.
11. Garnish with fresh coriander leaves and serve hot.


Look at the family gulping down this never tasted before upma...

Just Bake - Sponge cake with choco icing

Now that i had started to bake I wanted to bake something special for our 4th wedding anniversary. I rushed into the local store and bought a heart shaped cake tin and started to bake a cake..


Preparation time: 20 minutes
Baking time: 30 minutes


Ingredients: 

For the sponge: 

1. Maida 1.25 cups
2. Sugar 1.75 cups
3. Butter 2 cups
4. Eggs 3 or 50gms of egg mix
5. Vanilla essence 1tsp
6. Baking powder 1/4tsp
7. Salt a pinch
8. Milk as required

For icing:

1. Icing sugar 100gms
2. Butter 50gms
3. Cocoa powder 1.25tbsp
4. Milk if required


Method: 

For sponge: 

1. Sieve maida, salt, baking powder twice.
2. Fold in butter (melted) and sugar.
3. Mix beaten eggs and vanilla essence till fluffy.
4. Add this mixture to the butter sugar mix and blend well.
5. Slowly add the flour mix and blend well. Add milk as required to dropping consistency.
6. Pour into greased tray and bake in a preheated oven @ 190 degrees for 25-30 minutes or till done. (you can check this by poking a stick, if it comes out clean it shows its done).
7. Cool completely before you proceed for icing.

For icing:

1. Soften butter (at room temperature).
2. Add icing sugar and cocoa powder and mix well to make a thick paste.
3. Spread over the cake or pipe through a nozzle as desired.

Just Bake - Eggless Cupcakes

Baking, an interest i developed of late and as a beginner i always have the zest to keep baking something all the time so for starters i bought a  new muffin (cupcake) mold and after buying it i had to try out right.. so i started with the eggless version.


Preparation time: 20 minutes
Baking time: 20-25 minutes
Makes: 10 cupcakes


Ingredients: 

1. Maida 1.5 cups
2. Cocoa powder 2tbsp
3. Baking powder 1tsp
4. Salt a pinch
5. Sugar (powdered) 1.25 cups
6. Butter 1 cup
7. Milk 1 cup
8. Vanilla essence 1 tsp


For icing: 

1. Icing sugar 1 cup
2. Butter 1/2 cup
3. Vanilla essence a few drops
4. Milk if required


Method: 

1. Preheat oven @200 degrees for 15 minutes.
2. Grease the muffin tray/mold and keep aside.
3. Sieve maida, cocoa powder, salt and baking powder twice.
4. Fold butter, sugar, vanilla essence and mix well.
5. Add flour mix and fold gently. Add milk as required so that batter comes to a dropping consistency.
6. Spoon batter into mold till 1/2 or 2/3 full.

7. Bake for about 20-25 minutes or till brown.



For icing:

1. Sieve icing sugar to make it lump free.
2. Soften butter well and mix it with icing sugar and vanilla essence.
3. Add milk if required and spread as desired or pipe it in.

Mixed Vegetable sagu

Sagu.. the side dish, the name of which is synonymous along with puri and chapathi promises to be one tasty delight east to make and healthy to eat.


Preparation time: 20-25 minutes
Cooking time: 35-40 minutes
Serves: 7 people


Ingredients: 

1. Veggies [I took 200gms each of carrots, beans, potatoes, chow chow (seeme badanekai) and green peas]
2. Onions 3
3. Tomatoes 2
4. Green chillies 9-10
5. Coriander leaves
6. Fresh grated coconut 1/2 cup
7. Ginger 1 inch
8. Garlic (optional) 4-5 pods
9. Mustard seeds 1tsp
10. Salt
11. Water
12. Jeera seeds 1tsp
13. Poppy seeds 1tsp

Method: 

1. Cut the veggies into small cubes and wash them well and cook.
2. Grind green chillies, ginger, garlic, jeera seeds, 1 onion, 2 tomatoes, corinader leaves along with fresh grated coconut and poppy seeds to a fine paste.
3. Slit the remaining onions and cook them along with veggies.
4. Once vegetables are cooked add the ground paste to them and mix well.
5. Let it boil until raw smell disappears.
6. Finally make seasoning of mustard seeds, garnish with coriander leaves and serve hot with puri or chapathi.


Variation: You can add about 1/2 inch cinnamon stick and about 2-3 pods of cloves as well for grinding for that extra taste.

Health is Wealth - Broken wheat Tomato bhath

Its good to get health conscious, not occasionally but often.. and as one such occasion I decided to cook something tasty from broken wheat. I used to make it often earlier but as i got lazy and stuck to making chapathi's for dinner i totally forgot about how to eat a healthy dinner. Well, better late than never i started off again and this time with my hubby's all time favourite tomato bhath, but made of broken wheat.

Preparation time: 10 minutes
Cooking time: 20 minutes
Serves: 3

Ingredients: 

1. 2 cups broken wheat
2. Onions 3
3. Tomatoes 4-5
4. Garam masala powder 1tsp
5. Green chillies 3-4
6. Ginger garlic paste 1tbsp
7. Oil
8. Mustard seeds 1tsp
9. Coriander leaves
10. Dhania powder 1tsp
11. Jeera powder 1tsp
12. Turmeric powder 1/2tsp
13. Salt

Method: 

1. Slice the onions into thin strips and chop tomatoes and keep aside.
2. Slit the green chillies into halves.
3. Dry roast the broken wheat for about 2-3 minutes.
4. Heat oil in a pressure cooker and make seasoning of mustard seeds. Add ginger garlic paste and saute along with green chillies and onions.
5. Add turmeric powder, garam masala, dhania powder, jeera powder and saute till onions turn golden brown.
6. Now add tomatoes and mix well.
7. Add salt, and mix well. Leave it for about a minute till tomatoes take in the powders well.
8. Now add the roasted broken wheat, and about 2.5 cups of water and mix well.
9.  Close the lid and let it cook for about 2-3 whistles.
10. Once the cooker is cooled add fresh coriander leaves and serve hot with any raitha or just like that.

Jolada rotti

Jolada rotti or jowar roti's are very famous in north Karnataka region, infact it their staple food and since Bangalore is a cosmopolitan city, its gained a lot of popularity here as well. Every area in the city has many such food joints serving Uttara Karnataka specialties.

My mom used to make rotti out of this jowar flour but unlike the bhakri's they make in North Karnataka. This one's the usual akki rotti style but made out of jolada rotti. One fine day i had to experiment it on my hubby and the end result he loved it, the best part however is that not only him but other members of the family as well ended up liking it.


Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4 rotti's


Ingredients: 

1. Jolada rotti (Jowar flour) 2 cups
2. Onions 3
3. Green chillies 4-5
4. Salt
5. Water
6. Coriander leaves
7. Fresh grated Coconut 1/4 cup


Method: 

1. Finely chop the onions and keep aside.
2. Take the flour in a bowl and add onions, finely chopped coriander leaves, coconut, green chillies, salt and mix well.

3. Add water and make a dough out of it. Divide into balls and flatten with fingers on tawa smeared with about 2tsp of oil.

4. Bake well on both sides till light brown.
5. Serve hot with chutney or pickle.

Summer treats - Badam and cashew kulfi

Well its summer time again, time for scorching sun and time for the refrigerator to get working in full swing again. Its still February end and the heat already rising giving clear indications that its going to be a real hot summer this time around. And when you have something chilly and tasty in the freezer all members of the house are delighted.. ensured..

Tried this as starters for the weather and as mentioned earlier people at home loved it..

Preparation time: 10 minutes
Cooking time: 15-20 minutes
Serves: makes about 16 kulfi's


Ingredients:

1. Milk 1/2 litre
2. Cashews about 20 soaked in milk
3. Badam about 15 soaked in milk.
4. Sugar 100gms
5. Khova 100gms (instead you can used the doodh pedha made out of khova)
6. MTR Badam drink powder 2-3tbsp
7. Elaichi powder 1/2 tsp


Method: 

1. Boil the milk and let it cool.
2. Grind the cashews and badam to a fine paste.
3. Add this to the milk and stir well and boil for 2-3 minutes.
4. Now add the pedha/khova (I used around 8 pedha's. If you're using pedha break them into small pieces and grind in a mixer into a smooth paste).
5. Add sugar as required (Keep in mind the amount of sugar you use while using pedha since it's already sweet)
6. Now add the MTR Badam drink powder and elaichi powder. Mix well.
7. Let this cool completely. Pour them into kulfi moulds or cups and freeze them for about 5-6 hours.

Variation: You can grind pista's as well along with cashews and badam. Add kesar for more taste.

Just Bake - Chocolat cake - Anniversary cake...

The word chocolate sends across many arousing signals to any humans minds.. Not only kids but even adults just love chocolate so much that some just can't resist the cravings.

Well I didn't need a much better occasion than my brother in law and co-sister's 1st wedding anniversary to bake a special home made chocolate cake for them, even though this was the 1st time i was trying one the thought that it had to be special for them made me more excited to bake it..


Preparation time: 20 minutes
Baking time: 25-30 minutes
Serves: About 320gms of yummylicious cake.


Ingredients: 

1. Maida 2 cups
2. Castor sugar 2 cups
3. Butter 2 cups (soft)
4. Eggs 4
5. Cocoa powder 3-4tbsp
6. Baking powder 1.5tsp
7. Vanilla essence 1tsp
8. Milk as required

For icing: 

1. Butter 1 cup
2. Icing sugar 2 cups
3. Milk 2-3tbsp
4. Vanilla essence 1-2 drops

Method:

1. Sieve maida, baking powder, cocoa powder 3 times
2. Cream the butter and sugar well. Keep aside. .
3. Beat the eggs well and add vanilla essence and blend.
4. Now add this to the sugar butter mixture and mix well.
5. Fold in the flour mix and mix well.
6. Add milk as much as required to get the mixture to a dropping consistency.
7. Grease a tray and pour till half full and bake @190degrees for about 25-30 minutes or till done. You can check this by poking a stick into the cake, if it comes out clean at all places it means the cake's done.
8. Cool on wire rack completely before you proceed for icing.

For icing: 

1. Soften butter and mix icing sugar and vanilla essence. Add about 2 tbsp of milk if required.
2. Spread a layer on the cake or pipe it through a nozzle into desired shape or message.



Here I've used colourful gems and cherries for the decoration.

Just Bake - Crispy Jeera biscuits

My very 1st baking task... with all fears and very much excitement i started off baking for the 1st time with this very easy recipe suggested by a friend on cookery group. And as always said 1st time experiments may turn a little haywire it did... These crispy biscuits became a little too crispy for the 1st set... the 2nd set was perfect to the core...

Preparation time: 15 minutes
Baking time: 20-25 minutes (depending upon the oven)
Makes: 20 biscuits


Ingredients:

1. Jeera seeds 2tbsp
2. Maida 2 cups
3. Salt 1.5tsp
4. Baking powder 1tsp
5. Sugar 1/4 cup
6. Oil (butter also can be used) 1/2 cup
7. Milk 1/4 cup (if you use eggs 1 egg fits in easily)
8. Water 2tbsp (if required)


Method:

1. In a bowl mix all ingredients with 2tbsp of water (if required)
2. Divide dough into 20 small balls.
3. Slightly press and flatten them. (make sure you don't press too much)
4. Bake them in preheated oven to 180 degrees till they turn golden brown.

Just bake - Sugar coated custard powder biscuits

Like I mentioned in my previous post i love to bake biscuits and cakes, here's another one I came across on internet and found it pretty interesting and easy to bake. My husband has a sweet tooth for sweet biscuits so this is how this came up.


Preparation time: 20 minutes
Baking time: 25-30 minutes (depending upon the oven)
Makes: 30 biscuits


Ingredients: 

1. Maida 2 cups
2. Oil 1.25 cups (you can use butter as well for a different flavour)
3. Baking powder 1tbsp
4. Custard powder 1/2 cup
5. Tooty fruity (for decoration - optional)
6. Powdered sugar/Icing sugar 1 cup plus another 1/2 cup for rolling the biscuits
7. Vanilla essence a few drops
8. Baking soda 1 pinch

Method: 

1. Preheat oven to 200 degrees
2. Mix powdered sugar, oil and beat till fluffy.
3. Sieve maida, custard powder, baking soda and baking powder together.
4. Add this to the sugar, oil mixture, knead to make a nice dough. You can add more oil/butter if too dry.
5. Make small balls and place on palm and press.

6. Decorate with tooty fruity. (optional)
7. Bake at 200 degrees till golden brown and done.
8. Cool and roll them over sugar powder for yummy, crispy biscuits.

Peas Pulao

Peas pulao... a super yummy and flavoury lunch or dinner recipe... This is the time of the year when green peas are available fresh and green and in plenty at throwaway prices. I just brought some of them and made a yummy pulao out of it with a little Kerala touch to it..


Preparation time: 10 minutes
Cooking time: 25-30 minutes
Serves: 7


Ingredients: 

1. Rice 2 cups
2. Green peas 1/2kg
3. Green chillies 12
4. Coconut milk 1 packet (I used one whole packet of store bought milk, if you're making it at home you'll need 1/2 coconut's milk.)
5. Salt to taste
6. Oil 3-4tbsp
7. Ghee 3tbsp
8. Bay leaf 1-2
9. Elaichi pods 3
10. Cinnamon stick 1 inch
11. Maratha moggu 1
12. Ananas flower 1
13. Onions 4-5
14. Jeera seeds 1tbsp
15. Ginger garlic paste 2tbsp
16. Cashews 10

Method: 

1. Wash rice and soak for about 15-20 minutes
2. Slice the onions lengthwise and set aside.
3. Heat a little oil and ghee in the pressure cooker and add jeera seeds. Let them splutter.
4. Add bay leaf, elaichi pods (whole), maratha moggu, ananas flower, cinnamon stick and finally the cashews. Let them emit their flavour in oil.
5. Now add the ginger garlic paste and saute. Add in the onions and saute till translucent.
6. Grind the green chillies and 2 onions to a fine paste with a little water. Add this to the onion mix and saute till raw smell disappears.
7. Once done add the green peas, coconut milk, salt and let it boil for about 2-3 minutes. Give it a mix slightly.
8. Next add in the soaked rice and mix gently. Add required water and close the pressure cooker. Don't make it too watery and note each grain of rice should be separate.
9. Cook for 2 whistles and wait till it settles down.
10. Garnish with the cashews and serve hot with kurma or raitha.



Make sure you remove the bay leaf before you serve. The bay leaf leaves behind a bad taste when left in cooked rice for a long time.

Green Grapes gojju

I just love the way caterers make this yummy pineapple gojju at south Indian especially weddings in Karnataka.. My hubby's granny knew how to make the same type gojju.. and lo i learnt it from her in a jiffy. But one most amazing this is it can be made even from grapes (green grapes), the seedless ones though. It has the same taste as pineapple and is less messy and very easy as well.


Preparation time: 25 minutes
Cooking time: 25 minutes
Serves: 7


Ingredients: 

1. Green grapes (seedless and not too sour) 3/4 kg
2. Dhania seeds a handful
3. Urad dal a handful
4. Pepper corns 3-4
5. Dry red chillies (Guntur 4-5 and byadagi 3)
6. Jeera seeds 1tbsp
7. Mustard seeds 1tsp
8. Oil
9. Grated dry coconut 1/2 cup
10. Salt
11. Jaggery a small lemon's size


Method: 

1. Remove the grapes from stem and wash them thoroughly with salt water and once with clear running water.
2. Cut them into half and keep aside.
3. Roast Dhania seeds, urad dal, pepper corns, jeera seeds and red chillies with 1tsp of ghee.
4. Grind the roasted dhania seeds, urad dal. jeera seeds, pepper corns and red chillies with grated dry coconut and a little water. Add some sour grapes while grinding so that it makes up for the sour element.
5. Heat oil in a kadhai and make seasoning of mustard seeds and 2 dry red chillies.
6. Add the cut grapes and cook with some water till they lose colour and turn soft. It happens very quickly though.
7. Now add the ground paste, salt and let it boil till raw smell disappears.
8. Once done add the jaggery and boil again.
9. Keep stirring in between and add water to the required consistency.


Serve hot or cold with chapathi and rice. Enjoy the sweet and tangy taste..

Just Bake - Cherry biscuits

I was all excited to bake... bake cakes and biscuits like how my mom used to when i was a kid.. i would watch her do it eagerly and very much like her developed interest in baking.. I kept asking for a convection microwave from my hubby but once i got to know that microwave baking is not as good as the old age oven... i requested my mom to lend me her oven for a few days... and she did...

Found this recipe from a blogger like me... it was easy and looked yummy and moreover my hubby wanted me to bake something sweet so y delay..


Preparation time: 15-20 minutes
Baking time: 20-25 minutes (depending upon the oven type)
Serves: 30 biscuits

Ingredients:

1. Maida 1 cup
2. Cornflour 1/2 cup
3. Icing sugar 1 cup
4. Butter 3/4 cup (melted)
5. Vanilla essence 1tbsp
6. Baking powder 1/2tbsp


Method: 

1. Preheat oven to 150c for about 20 minutes
2. Sieve maida, cornflour and icing sugar along with baking powder.
3. Cream butter with fork and add vanilla essence.
4. Mix the flour mix to butter mix little by little.
5. Mix well, add 1tbsp milk if too dry..
6. Make small balls and flatten a little. (While making balls make sure that they're fluffy enough and don't press too much, just a gentle press)
7. Make an indent with finger and place cherry.
8. Bake for about 20-25 minutes or till golden brown.

Super healthy veggy curry

This curry i made was on an experimental basis.. Learnt it after watching on a very famous cookery show called "Bombat Bhojana"..


Preparation time: 20 minutes
Cooking time: 25-30 minutes
Serves: 7


Ingredients:

1. Vegetables ( I took 200gms each of carrots, potatoes, beans and 1 capsicum) You can also add cauliflower or any other veggies of your choice.
2. Green peas 200gms
3. Fresh methi leaves 3/4 bunch
4. Green chillies 3
5. Garam masala powder 1tbsp
6. Dhania jeera powder 1tbsp each
7. Vangi bhath powder 2tbsp
8. Coriander leaves
9. Salt
10. Oil
11. Mustard seeds 1tsp
12. Onions 4
13. Tomatoes 4-5
14. Poppy seeds 1tbsp
15. Coconut 1/4 cup

Method:

1. Chop the vegetables into cubes, cook them and keep aside.
2. Wash the methi leaves and chop them as well along with onions and tomatoes.
3. Heat oil and make seasoning of mustard seeds and green chillies. Add onions and saute till golden brown.
4. Add garam masala, dhania and jeera powder and mix well.
5. Once done add tomatoes and cook till tender.
6. Add in the chopped methi leaves and cook till they turn soft.
7. Mix in the cooked vegetables, add vangi bhath powder and salt. Give it a nice mix and let it boil till raw smell disappears.
8. Grind the coconut and poppy seeds and add it as well.
9. Let it boil for about 3-4 minutes.
10. Garnish with fresh coriander leaves and serve with chapathi, puri or even rice.

Aloo methi

I use methi leaves in my cooking regulalry, at least twice a week, so this time I made aloo methi for breakfast along with chapathi.


Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 7


Ingredients: 

1. Potatoes 5
2. Methi leaves 1 bunch
3. Vangi bhath powder 4 tbsp
4. Green chillies 4-5
5. Onions 2
6. Tomatoes 3
7. Coriander leaves
8. Jeera seeds 1tsp
9. Mustard seeds 1tsp
10. Water
11. Salt
12. Sugar 1tbsp
13. Oil
14. Dry red chillies 3


Method: 

1. Cut potatoes into small cubes and keep aside. Wash the methi leaves and cut them as well.
2. Heat oil in a kadhai and make seasoning of dry red chillies and mustard seeds.
3. Now add the potatoes and about half glass of water and let them cook.
4. Once done add the methi leaves as well and cook for about 3-5 minutes.
5. Grind tomatoes, onions, green chillies, jeera seeds along with vangi bhath powder and coriander leaves. Add water while grinding.
6. Add this ground paste to the cooked potatoes and methi leaves and mix well. Add water to the required consistency.
7. Add salt, sugar and let it boil for about 5-6 minutes till raw smell disappears.

Serve hot with chapathi, poori or even rice.

Nutritious breakfast - Dal dosa (adai dosa)

This one's an out and out south Indian delicacy. Regular among Tamil Nadu natives, has picked up popularity across all homes of late because of it nutritive value. Best food for picky eater, especially children who refuse to take in good food.

Preparation time: 20 minutes
Soaking time: 5-6 hours or overnight


Ingredients: 

1. Moong dal 1 cup
2. Toor dal 1 cup
3. Chana dal 1/2 cup
4. Urad dal 1 cup
5. Rice/dosa rice 2.5 cups
6. Red chillies 4-5
7. Dhania seeds 1 tbsp
8. Salt
9. Water
10. Oil
11. Coconut 1/2 cup
12. Jeera seeds 1 tsp

Method:

1. Soak the dals and rice for about 5-6 hours or overnight.
2. First grind the dals and then the rice along with the dry red chillies, dhania seeds, coconut, jeera seeds, coriander leaves and salt to the normal dosa batter consistency.
3. Heat the tawa and pour over the dosa batter and bake well.
4. Serve hot with a dollop of ghee and coconut chutney.


Note that the batter should not be fermented as it turns sour because of dals.

Spring Onion curry

Spring onions... veggies Chinese use very regularly. But Indians also use them of late daily in their kitchens. I happened to find them fresh and green at my vegetable vendor's store and picked them p instantly since i love the flavour it emits.. One more reason is that hubby loves the curry i make out of it.. so nothing could have stopped me.

Preparation time: 10 minutes
Cooking time: 25 minutes
Serves: 7


Ingredients: 

1. Spring onions 1.5 bunch
2. Tomatoes 3
3. Water
4. Salt
5. Coconut grated 1 cup
6. Green chillies 5
7. Sambar/rasam powder 3 tbsp
8. Jaggery a small lemon's size
9. Tamarind a small lemon's size (only if you're not using tomatoes)
10. Oil
12. Mustard seeds 1tsp


Method:

1. Cut the green's of spring onions and wash them thoroughly. Cut the tomatoes as well.
2. Heat oil in a kadhai and make seasoning of mustard seeds.
3. Add the spring onions, a little water and cook till they turn tender.
4. When almost done mix in the tomatoes, salt and cook till tomatoes turn tender.
5. Add the rasam powder little more water and let it boil for about 5 minutes till raw smell disappears.
6. Now add jaggery and let it boil.
7. Grind coconut and coriander leaves and this this paste as well.
8. Give it a nice boil and have an eye on the consistency. Make sure you don't make it too watery.

Serve hot with idli, dosa or chapathi.

Methi matar rice

Fresh methi leaves and sweet green peas, such a heavenly combo.. when cooked along with steamy hot rice it becomes a wonderful breakfast or lunch option.

Preparation time: 20 minutes
Cooking time: 25 minutes
Serves: 7


Ingredients: 

1. Fresh methi leaves 1 bunch
2. Green peas 200gms (frozen or fresh)
3. Onions 2
4. Tomatoes 3
5. Green chillies 10-12
6. Fresh coconut 1/2 cup
7. Coriander leaves
8. Salt
9. water
10. Cinnamon stick 1 inch
11. Clove pods 4
12. Garam masala powder 1 tsp
13. Mustard seeds 1 tsp
14. Jeera seeds 1tsp
15. Dry red chillies 4
16. Rice 2.5 cups

Method: 

1. Wash the methi leaves thoroughly and cut them. Keep aside.
2. Heat oil in a pressure cooker and make seasoning of mustard seeds, dry red chillies.
3. Now add the cut methi leaves and saute for about 2-3 minutes.
4. Grind coconut along with green chillies, tomatoes, onions, coriander leaves, cinnamon, clove pods and jeera seeds to a fine paste. Add water required for grinding.
5. Once done add this paste to the pressure cooker and mix well.
6. Saute for about a minute.
7. If you're using fresh green peas add them as well.
8. Add salt, rice and water. Don't add too much of water, else rice will turn soggy.
9. Close and cook for 1 whistle.
10. As the cooker cools, serve hot.

If you're using frozen peas add them after the cooker is cooled and keep the cooker closed for about 5 minutes before you serve.

Homemade Tomato shorba (Tomato soup)

Having slurpy shorba (soup) is winter or rains is just an awesome thing.. With the chill a few days ago, and in the midst the rains i decided to make it as per a long pending request from my hubby's granny. Simple yet delicious, my 2 year old loves slurping on this as well.


Preparation time: 5 minutes
Cooking time: 25 minutes
Serves: 5


Ingredients: 

1. Tomatoes 6-8 big ones
2. Bay leaf 1
3. Cinnamon sticks 1 inch
4. Clove pods 4
5. Pepper corns 7-8
6. Fresh cream 5-6 tbsp
7. Water
10. Corn flour 2 tbsp


Method: 

1. Blanch the tomatoes in water till they peel off their skin. Add the bay leaf also for that extra flavour.
2. Once done, cool them down.
3. Grind the tomatoes along with clove pods, cinnamon sticks, pepper corns to a fine paste.
4. Now sieve it and boil the residue.
5. Add salt and serve hot after garnishing with fresh cream.


If you want a thinner consistency for shorba, add a little water while grinding, else grind without water.