Wednesday, 25 July 2012

Palakachi Patal Bhaji (Spinach cooked with Chana dal and peanuts maharastrian style)

I was searching to try this recipe for ages..but finally got this recipe from one of my friend.TongueLOL Today I tried this for lunch & it turned out soo delicious. I m going to make this again & again. This is a popular maharastrian traditional recipe with  delicious combination of palak, peanuts & channa dal....& slightly adding termarind puld, jagerry & goda masala will enhance the flavor....


1 bunch spinach (washed & chopped)
1/2 cup chana dal
1/2 cup peanuts
1 medium size onion chopped
1/2 tsp Turmeric powder
2 green chillies chopped
2-3 garlic flakes finely chopped
1 tsp mustard seeds & cumin seeds
Pinche of hing/ asafoetida
1 tbsp maharastrian Goda Masala
1 tsp grated jaggery (according to your taste)
2 tblsp tamarind juice (according to your taste)
1 tbsps gram flour/ besan
2 tbsps oil
salt tot taste
1 tblsp  fresh coconut grated (optional)
2-3 dry red chillies


Soak Peanuts and Chana dal in water for 1 hour.
Pressure cook spinach, Chana Dal, peanuts along with 1 tsp salt upto 2whistles.
Heat oil a pan. add red chilles, mustard/cumin seeds, after they crackle add asafoetida, chopped onion,green chillies & garlic flakes. Sauté till onion becomes translucent. Then add turmeric powder, goda masala mix well. & then add the besan , stir it till all lumps are gone.
& fry for 1 min.
 Add  the cooked spinach mixture in to it.  Now add tamarind pulp and jaggery ,salt to taste.
 Let the curry boil for another 1-2 min till it reaches to semi thick consistency . Garnish with fresh coconut. 
Serve with Hot roti/Rice/ masale bhat.


Instead of frying the besan u can also add water to the besan to form a paste & add it to the curry for thickness..

u can do additional seasoning to the curry also....take a pan. Add 1tblsp oil. add mustard seeds & curry leaves. Let them splutter. Then pour the tadka to the prepared gravy just before serving ...:)it will give a nice taste to the curry..:)

creamy pasta salad..

Last month I went to one of my friend’s  birthday party.. There 1st time I had one creamy pasta salad..what a pretty salad it was..It was amazing...i just loved that & immediately I decided to make that pasta salad @ my home. I love pasta and if it is creamy then i double love it..The creamy pasta, juicy tomatoes and crunchy veggies  would make for a great combo! I couldn’t wait to make it. I made the salad & it came out very well & was so delicious. My husband loved it as well & wanted to eat the whole bowl :) friend here is recipe..:)

Mix pasta –500 gms  (I mixed penny pasta, tie pasta & macaroni)
1 cucumber chopped
½ cup onion chopped
½ cup sweet corn
½ cup Celery
1 tsp chilli flakes
½ cup chopped Green pepper
½ cup chopped tomatoes/ Grape tomatoes
1 cup Mayonnaise
2-3 tbsp sour cream
2tblsp  small cubed or shredded sharp cheddar cheese 
1 tsp black pepper powder
salt as per the taste
½ tsp garlic powder


Cook pasta according to package directions. Strain. Run cold water over the top until the pasta is cooled.
Take a large bowl . Whisk  mayonnaise, sour cream, cheese, chilli flakes, garlic powder & salt together. Stir cooled pasta, tomatoes & all veggies  into the dressing. Toss to combine. You can eat right away, or  Refrigerate for 30 minutes.
You could also add cooked chicken, cooked shrimp, crab meat, tuna or bacon if desired.

Thursday, 19 July 2012

chingudi Besara/ shrimp curry (typical Odisha style)

Prawns are delicious and healthy as well...When we were kids.. me and my brothers used to count as to how many each one would take, just to make sure no one will get more! Anyone who knows me will tell you of my love for prawns ....Embarrassed Tongue
I always like odisha style cooking. ma family always love to savour prawn dishes. this recipe is great for times when you need to quickly prepare a meal that will satisfy the taste of your guests. Tasty , healthy & easy to make recipe..:)

Shrimp/Prawns (peeled and de-veined) -500Gm  
 Onion - 1 large chopped
 mustard oil 2-3 tblsp
2  tomatoes sliced
2 tsp red chilli powder
2 tsp turmeric powder
curry leaves  handful
Salt as per the taste
Mustard seeds/ cumin seeds- ½ tsp each
Chopped coriander leaves
 dry mango- 1 (ambula) optional

For masala:
1 green chilly large
2 tsp mustard
1tsp cumin seeds
1tsp Poppy seeds (posto) optional
3-4 garlic cloves


First Grind the spices which we will use for masala & make a smooth paste.
Wash Shrimp and Marinade with haldi and salt  & keep aside for 10-15 min.
Heat a Kadhai. Put oil and fry the shrimps. Keep aside.
Add a 1-2 tsp oil in a kadai . Add cumin/ mustard seeds. When they starts cracking ,add the curry leaves & onions. add turmeric powder, red chili powder .
Add the tomatos stir for some time. Add mustard paste & salt. Stir for 15-30 sec.

Add 1 cup of water. Let the curry boil for 10 min. Add the dried mango piece. Then add the fried shrimps  and boil it  for about 2-3 minutes. Garnish it with coriander leaves before serving. Serve hot with rice or roti.

Aloo Zuchini posto

Aloo posto is the most staple in our kitchen. I always love to experiment with vegetables & I picked some very beautiful zucchinis  freshly arrived on the supermarket counter. I decided to use them right away.. This time I wanted to do some changes with my alloo posto recipe soooo decided to make zucchini & alloo posto......& It turned out very nice.....:)okay friends lets start the recipe.... 


2 medium potatoes, washed, peeled & cut into 1" cubes
2 zuchini ( cut into 1” cubes )
3 tbsp khus-khus / posto / poppy seeds
1 tbsp mustard oil / u can use normal veg oil also...
1 tsp turmeric powder
2 Green chillies, slit 
1-2 cloves of garlic
1 tsp mustard seeds
1 tsp kalonji / kala jeera / nigella seeds
A pinch of sugar
Salt to taste

Soak poppy seeds for 30 minutes and grind them in a mixer with ½ cup water, 2 green chilies, and garlic cloves  till poppy seeds are soft. Ensure that the consistency of the paste is not too watery. Keep aside.
  Add  mustard oil in a skillet and heat it up. Add mustard seeds , kalonji & 1 green chili.
 Add the potatoes & zuchini, fry well on medium heat for 3-4 minutes.

When they starts browning, add posto paste in to it.

 Keep stiring for 1-2 minute. Add turmeric powder  & salt.

Add ½ cup of water to it and cover. Check after 5-7 minutes.

 Once the veggies are soft and fully cooked, let the water dry up and stir them without mashing them or breaking them. 

Sprinkle a little  mustard oil on top, adjust seasoning, bring to a final boil and remove from flame.
Serve hot with stamed rice & daal/ chapatti/ roti...

health benefits of Zuchini

High in fiber, water, vitamin A, vitamin C and potassium, zucchini offers an abundance of nutrients to support your health. 
The water and fiber in this tender summer squash help you manage your weight by providing low-calorie volume.
 Its vitamins and minerals boost your immune system and promote the health of your heart, skin, lungs and eyes. 
To make the most of this vegetable's nutritional value, include its nutrient-rich skin when cooking with zucchini, the University of Illinois Extension advises.