Saturday, 29 October 2011

Bananna MalPua

2 cups of milk
1 1/2 cup maida
2tsp rawa (optional) to make the malpua more crispy
1 large Ripe banana
1tbsp fennel Seeds
2 cups sugar
1 tbsp cardamom powder
Oil/ desi Ghee for frying

baking soda -1/2 tsp
To make  sugar Syrup:
In a pan Boil 2 cups sugar & 1 1/2 cup of water . Keep boiling the syrup until a drop of syrup leaves one string between your thumb and finger make the sugar syrup. 

To make Malpua:
Take a large bowl. Mash the banana properly. Add refined flour, Rawa, fennel seeds  & green cardamom powder , bananna & baking soda to it. Then slowly add milk & mix well. Make sure there is no lumps in the batter. Mix well and make a thick batter of pouring consistency using a little milk if required. Keep aside for 1-2 hours .

Heat sufficient ghee/ oil  in a kadai.

 Pour a ladle full of batter to kadai form the batter. 

Cook on medium heat. Turn it when it starts to colour slightly.

When both sides are done, drain and immerse in the sugar syrup. Serve hot with yummy Ravdi...

My 2nd attempt....

Friday, 28 October 2011

Mix veg



•1 large cup of mix vegetables ( cauliflower, French beans, potatoes,carrots,  Red and Green Pepper) all cut in cubes
•1/4 cup Green Peas
•1 Big Onion grated
•1 tsp Ginger Garlic Paste
•1 tsp Coriander powder
•1 tsp Cumin powder
•2 Tomatoes pureed
•1 tsp Red Chilli powder
•1/2 tsp Garam Masala
•1/4 cup Cream
•1 cup Paneer
•1 tsp Sugar
•Dried Fenugreek (Methi) leaves
•4 tsp Oil & 1 tblsp butter

1) Heat up oil in a pan, add onion and saute till it gets light golden color.
2) Add ginger garlic paste, mix and cook for minute till raw smell from ginger garlic goes away.
3) Add coriander powder, cumin powder, mix and cook for 2 mts.
4) Add  tomato puree ( just take raw tomatoes & blend it to make the puree), red chilli powder, mix and cook till oil separates from the spices. Add the vegetables & mix properly.
5) Add water and adjust the gravy as per how much or thin you want, then add salt to taste.
6) cover and cook for 5 mts.
7) Add paneer, green peas, mix, cover and cook for 5 mts.
8) Add garam masala, sugar, cream, stir .
9) Add butter & serve hot with paratha, naan or rice.

Whole masoor daal fry

Know waht u eat: You can get this whole masoor dal in any grocery shops The lentil was probably one of the first plants ever to be domesticated by humans.The awesome thing is that they are rich in proteins and vegetarians dont need to worry too much if they just eat their dals.
When we visited to my friend's place one month back, She made this dal for lunch. We (me & my husband)  both had never tasted masoor dal before, but had no choice then. But the moment we tasted this we both knew that it is definitely a keeper. It had  a unique taste. I got the recipe from her immediately. This is a very simple and easy recipe that goes very well with plain  rice, roti etc., . I make this curry regularly as it is tasty, healthy and also very appetizing…..
Please remember these seeds take longer to cook because they are is very healthy delicious & easy to make...Alright, lets get started without much ado.

For the daal You need :
1cup of  whole masoor dal
1 large onion roughly chopped
1 large tomato roughly chopped
2-3 crushed garlic
handful of curry leaves
hing a pinch
1tsp chilly powder
1/2  tsp. each cumin/ coriander powder
1 tsp Panch phutan ( Mix of big saunf s, cumin , nigella, mustard & methi seeds  )
salt to taste
½ tsp haldi
kasturi methi dried- 1tblsp
lemon juice- 1tblsp
chopped  green chillies- 1tblsp
1  tsp. garam masala/ goda masala
finely chopped fresh coriander leaves
butter-1 tblsp

Soak the dal for about 3-4 hours.
Pressure cook the dal by using onion, chopped tomtoes ,salt & water .Usually it takes about 15-20 minutes in a pressure cooker. Let the pressure whistle blow about 3-4 times on medium to high heat.switch off the flame & keep aside.
Heat oil. Add hing & Panch futan.

When they starts crackling add the curry leaves, crushed garlic cloves & chopped chillies.
Saute them till the garlics turns to golden brown in colour.
Add haldi, cumin & coriander powder.Now add the dal, mix properly. put goda masala and chilly powder to it .

then add dried kasturi methi powder to it.

Stir and cook for another 5-7 minutes.

Add lemon juice & butter & switch off the flame .

The dal is now ready .
As a finishing touch add the chopped coriander. Serve Hot with Roti/ rice.

Thursday, 27 October 2011

Pineapple sheera

•1cup Rawa
•1/2 cup sugar
•1/4 cup Pineapple puree (chop the pineapples & grind it to make a puree)
•1/4 cup Pineapple chunks
•Ghee- 3tblsp
•1 cup sugar syrup
•cashew nuts
•1/4 tsp Cardamom powder
•1/4 tsp Saffron strands (put the saffron in Luke warm water for red colour)

•Cut the pineapple and chop them in small cubes.
•Mix pineapple puree, pineapple chunks & sugar. Put it in a microwave safe bowl, cover and microwave for 3 minutes stir in between.
•Heat ghee / butter in a pan. Add rawa and stir continuously. cook until the rawa turns to  light golden color.
•Add sugar syrup to it ( boil A ratio of 2 parts water to 1 part sugar, Mix the sugar and water in a heavy-bottomed pan and  to boil, on a medium flame till a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently),
• Mix, cover and cook until water is absorbed. Add pineapple pulp with , saffron water, mix.
•Add raisins, cashews, cardamom powder, Mix & cook for 5 minutes on low to medium heat. Serve hot or chilled...

Khatta metha channa dal..:)

This khata meetha channa daal recipe is like a slight tangy flavor due to the addition of dried mangoes.. Sometimes upon its unavailability, tamarind juice, lemon juice or raw green mango puree can be also used.
There have been many times when I have made this Daal for my husband, and the response has always been great. This recipe brings the authentic flavor of odisha  into your kitchen.
It's a delicious combination of channa daal, garlic,dried mango, mildly sweet... When cooked, they turn to tasty yellow mush.. A simple Daal recipe that is healthy, easy to prepare and dal dazzles the taste buds and tastes great on its own or with rice/chapattis and pepper papad.

This dish is really tasty - and it's a lot easier than you think. Get the following ingredients together:

1 cup channa dal soaked
¼tsp  turmeric
2 tbsp vegetable oil
4-5 crushed garlic cloves
½ tsp panch phoran
4  dried red chillies
1 bay leaf
Curry leaves a handful
salt as per your taste
2 dried mango ( Ambula)
1 tbsp sugar or to taste

Wash the channa dal  properly. Put them in a cooker with the turmeric , salt & water.
 Cover the lid & let it cook for 10-15 min  or til the daals are tender.
When the daals are cooked, mash with a spoon to a pulp-like consistency.
 Heat the oil in a non-stick pan. add the panch phoran, chillies , curry leaves and  bay leaf.
Stir and fry  until they crackles &  chillies darken in colour. Add the crushed garlic cloves. Fry till they changes to golden brown colour.
 Add the cooked daals. Stir to mix.
Add the dried mangos, a little at a time to get the sourness you desire. Add just enough sugar to balance the sourness.
Bring to the boil. Turn the heat to low and simmer for 5-7 minutes.
Serve hot with hot steamd rice & chappatis.

Wednesday, 26 October 2011

Egg Bhurji..:)


3 eggs,
1 large onion roughly chopped
6-7 tomatoes chopped
2 green chillies chopped
1 tsp cumin seeds
Olive oil 1tblsp
Black pepper
Red chilly powder
Garam masala ½ tsp
Chopped cilantro- 1tsp

Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Heat oil. Add cumin seeds let it crackle.
Add chopped onions & green chillies.Let them fry for 2 minutes till they turns soft & transparent. Now add black pepper, chilly powder, salt & garam masala.stir for 5 sec.mix well.
add the egg mixture . let it spread properly.don’t do any thing for 10 seconds & now start moving the eggs. Cooking  has to be continued until the eggmixture is no longer mushy or until the scrambled egg pieces are separated & fluffy. Lower the heat and sauté till dry.
Remove from heat &  sprinkle some chopped cilantro. Serve hot with roti/parathas , pullavs & bread.

A scrambled egg preparation in American style

This is my husband’s fav..simple  & easy to make. It is a great recipe when you have no vegetables in your kitchen or you are just too tired to cook and need something quick .It is a simple easy recipe which needs only a few ingredients from your kitchen.

The omelet in this recipe is the so-called "American-Style" or "folded" omelet. It's definitely the easiest technique for making an omelet.
•3 eggs,
•1 tblsp butter
Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
Cut onion into small pieces,In a bowl, mix eggs, onion & salt.
 Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.add the egg mixture . let it spread properly.don’t do any thing for 10 seconds & now start moving the eggs. Cooking  has to be continued until the eggmixture is no longer mushy or until the scrambled egg pieces are separated & fluffy. Lower the heat and sauté till dry.
Remove from heat &  sprinkle some  white pepper. Serve hot with parathas & bread.
I just love to have it as a sandwich filling....

You can add cheery tomatoes, red chilly flakes, fresh sweet basil leaves chopped, or cilantro to the omlet.

Mix veg creamy soup

¼ cup French beans, chopped
¼ cup carrots, chopped
¼  cup sweet corn
¼ cup cabbage, shredded
1/2 tsp. sugar
1 tsp. butter
¼ cup milk
Garlic cloves chopped – 2 no
Green chilli chopped – 2 no
Onion small chopped – 1 no
Corn flour – 2 table spoon
Vegetable stock or water – 6 to 7 cups
Freshly ground black pepper – 1 tea spoon (adjust as per your taste)
Coriander leaves – few (for garnishing)
Salt – as per taste
Heat a pan with butter, add chopped onion, green chilli and garlic.
 stir for 1 minute in low flame till light golden brown . Add all the vegetables, stir for 3 to 4 minutes;.
Then add water or vegetable stock, cook till vegetables are just done;.
Take milk in a bowl. Mix corn flour in milk without lumps, add in the boiling soup; mix well, add salt,sugar.
 keep cooking for few more minutes; lastly add pepper powder and mix. Serve hot cracker, if desired. Serve hot.

Tuesday, 25 October 2011

HappY DiWali To all my Friends..:)

Wish u and your family a very happy diwali . May God fulfill all your wishes in wealth, health & happiness in your life.

As the candlelight flame,
Ur life may always be happiness' claim;
As the mountain high,
U move without sigh;
like the white linen flair,
Purity is always an affair;
As sunshine creates morning glory,
fragrance fills years as flory;
with the immaculate eternal smile,
attached to u mile after mile;
All darkness is far away,
As light is on its way;
Wish all of u a very happy diwali.
I m feeling too lonely & depressed as this year is my first Diwali away from India. I have been missing many things about India since I have landed in US. But I m really missing my family & my pune friends who were always aroud. Generally speaking, its a bit hard to connect with culture and events in a foreign land. But what is even harder, is to get disconnected from your roots, things on which you have really grown up, events you like to follow and people you enjoy meeting. Just saying Happy Diwali here to one another...lets make this Diwali cheerfull and wonderfull by being with each other,may be virtually!!

May the festival of lights be the harbinger of joy and prosperity. As the holy occasion of Diwali is here and the atmosphere is filled with the spirit of mirth and love, here's hoping this festival of beauty brings your way, bright sparkles of contentment, that stay with you through the days ahead.
Best wishes on Diwali and New year. chalo friends kuch mitha hojaye..:)

Friday, 21 October 2011

Mix Veg Pullav

2 cups - Basmati Rice
1/2 cup - Peas
1 cup - Cauliflower, cut into florets
1 carrot, peeled and cut into long strips
1 large  potatoe, peeled and cubed
5-6 fresh green beans, cut into long strips
3 tbsp butter/ oil/ Ghee
2 tbsp - Cashewnuts
1 tbsp - Raisins
Salt To Taste
1 Pinch - Turmeric powder
2-3 chopped Garlic cloves
1  sliced large Onions
5 whole cloves, 2 bay leaves,  1” long cinnamon sticks 2, 2-3 black cardamom pods
1 teaspoon cumin seeds
1 tablespoon ginger-garlic paste

Soak rice for half an hour.
Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.  

Heat the remaining in a thick bottomed vessel , fry the cloves, bay leaves, cinnamon sticks, cardamom pods, and cumin seeds in the hot oil, Add onions  stir for 1-2 min add GG paste, Stir the onion and ginger-garlic paste  and continue cooking until the onions are golden brown.
Add the vegetables and mix well. Then add rice & salt .cook and stir for 2 minutes. Cook until the masala separates from oil and vegetables gets tender . Pour the water over the mixture .
Bring the mixture to a full boil; cover and reduce heat to low. Stir once a while . Cover and cook until the rice is done on slow flame..

 Stir gently before serving. Before serving  add the nuts & raisins and mix well. Serve hot with dahi raita.

Baked macroni & cheese


250gm macroni boiled
1 cup bread crumbs (optional)
Salt as per the taste
2-3tblsp melted butter
2tblsp maida
2cup s grated cheese
2 cloves minced garlic
Blk pepper powder- 1tsp
Hot milk 2 cup
Take a pan. Add melted butter to it, add maida, salt & blk pepper powder. Add 2cups of milk & stir continuously.slowly stir 1 cup grated cheese & cover with a cling film.
Preheat oven at 250 degree.Cook macaroni noodles. Add the above mixture to the cooked macroni. Mix well.

In a another microwave safe bowl place 1 tblsp butter & heat @ 100% power for 30 sec. Add minced garlic cloves ,bread crumbs & mix well. Sprinkle this bread crumbs mixture & 1 cup grated cheese evenly over macroni.Bake it  for 15-20 min. Till golden brown.

serve with chilly tomato sauce...

sending this to Serve It - Savory Baked

Mix pickle

Pickling is the process of preserving a food by soaking and storing it in vinegar & oil or spices.No indian meal is complete without pickle...

I just love pickles... It reminds me of the times i was sick and my mom would give me some rice with pickle! it was the yummiest!! 

I tried this at home and it simply tastes very well for chapathi.....My husband likes very much and it is also a simple method of preparation. Its a pickle which is hot and spicy in taste. It can be used to spice up your food. Easy and quick recipe...

This pickle can be kept for at least 2 months and would be helpful in travelling. So take it on your travels, to the picnic or pack it in the lunch box.

 This Pickle recipe is a must to try and can be served with just about any Indian dish. TRY & NJOY!!!!

Green chillies  100gms (cut them in to half inch long pieces)
grated ginger  ½  cup
carrot  medium size -2 nos (cut them in to half inch long pieces)
Raw mango medium size -2 nos (cut them in to half inch long pieces)
1 cup of Garlic pearls
Lime -4-5 
mustard seeds (4tbsp)
corinder  seeds & Fennel Seeds seeds  1 tblsp each
1 tbsp. of Fenugreek seeds
 turmeric powder (2tsp)
vegetable  oil (400mls)
salt as per the taste
2 tbsp. of red chilli powder,
 1/2 tsp. of Asafoetida powder
1 tblsp vinegar

Peel the garlic pods and keep them aside . Take limes, wash them, dry them and then cut each lime into 8 pieces  (thinner the skin the better). Heat a wok and dry roast the coriander, Fennel seeds and fenugreek seeds  for a few minutes. Allow to cool down to room temperature.
Then make the coarse powder by grinding the roasted seeds & mustard seeds  in a grinder.
 Mix powdered spices, chilly powder , hing,vinegar , salt and turmeric powder with the the carrots, garlic, mango, ginger, green chillies & lime pieces.
 Mix them properly. Now take a dry air tight jar. Place the mixture of  all in the jar. Pour the oil up to the top of the pickle and then shake the jar to mix it. Stays good for long, provided the amount of oil is adequate to seal it from getting infected with microbes and fungus.
Your mix pickle is ready now...
While making the pickle, make sure all the bowls, jars, blenders, knives, cutting boards and frying pans are dry. Even a single drop of water will ruin the pickle.While serving the pickle, make sure to use clean spoons. The spoon should be very dry.
M ake sure the oil covers the pickle and floats over the surface making a thin layer of self preservative.You can refrigerate the pickle after about a month if needed.

Thursday, 20 October 2011

Simple Spicy garlic Daal fry

Toor daal- 1cup
Moong dal ½ cup
Red tomatoes- 2 chopped
Green chillies- 2 roughly chopped
Garlic cloves- 8-10
2 tsp cumin seeds
A pinch of hing
1tblsp ghee/ butter
Whole red chillies- 2-3
Salt as per the taste
Turmeric powder
½ tsp red chilly powder
Chopped coriander leaves a handful

Soak the daals for 1 hour. Boil  soaked toor daal & moong dal . when u soak the daal don’t throw the water use it foor cook the daal. Add water to the daal.
When you boil the daal u will see the white impurities will comes up , remove this with the help of spoon..then add red tomatoes chopped , green chilly roughly chopped, ½ tsp of turmeric, salt as per taste in to the lentils.cover the daal & let the daal boiled for around 20-25 min until the daal becomes completly mashed & soft.keep string in between.
 Always keep in mind that u should cover & cook the energy..hehhe..:P
Then chop the garlic cloves ...1st mash the garlics with the back of your knife thats the easier way....then chop it.. garlics are now ready for the daal.....
Now we need to temper the dal. For the daal I always prefer tempering with ghee. As ghee gives a nice flavour to the daal..If ghee is not available u can add butter...If u want to avoid butter then go ahead with oil.....
Okay..Now heat a pan. Add 1 tblsp ghee. When ghee becomes hot add hing ..cook the hing. Add 2tsp of cumin seeds. When it splutters add the whole chillies & then add the choppd garlic cloves . Let the garlic turns to brown.stir it.To this add the red chilly powder.
Now immediately take out 2 laddle ful dal from the boiled dal & add to the tempering first.mix it up nicely & add this back to the boiled lentils.
Now mix this properly.. If your daal is too thick.You can add luke warm water to the daal to bring the correct constitency. Let it boil for 1-2 min & add lots of fresh chopped coriander leaves to the daal. So the dal is ready.

Serve hot with roti/ jeera rice/ pulav......