Thursday, May 27, 2010

Cauliflower Masala

Cauliflower is everybody's favourite. I remember when i was in school we would get cauliflower only in winters and my mother would prepare this with her own blended spices.It would make my day. This dish can be eaten with chappati and rice too and it has a deep red color due to the kashmiri chilli powder which make it look rich and tasty.


  • 1 medium sized cauliflower
  • 1 cup finely chopped onions
  • 1/2 cup chopped tomatos
  • 1/4 cup tomato puree
  • 1/4 cup peas
  • 1 tbsp garlic ginger paste
  • 1 tsp kashmiri chilli powder
  • 1/4 tsp cummin seeds
  • 1/4 tsp garam masala
  • 1 tbsp coriander powder
  • 1/2 tsp cummin powder
  • 1 tbsp chopped cilantro
  • 1/4 tsp turmeric powder
  • 3 tbsp oil
  • pinch of sugar
  • salt to taste

Cooking procedure:

Shallow fry cauliflower till it is golden brown in 2 tbsp oil and keep it aside.

Heat 1 tbsp oil in a pan and add cummin seeds when it begins to splutter add onion and fry till golden brown.

Add garlic ginger paste to the above and fry for 2 minutes.

Add all masala(spices) and fry for 2 min.

Add tomatos and tomato purée and stir till tomato becomes soft.

Add cauliflower and stir it well with the above gravy for 2 minutes till it blends completely.

Add 3/4 cup water and cook till cauliflower softens.

Garnish with coriander leaves and serve hot

Sabudana Upma

I learnt this recipe from my mother-in-law who taught me a variety of simple dishes after marraige. We all like this dish as it is very simple, delicious and complete on its own. In Maharashtra this dish is very famous and known as sabudana kichadi and prepared with groundnuts. I have prepared south indian version of sabudana kichadi. It tastes better only when it is served hot. This recipe serves two people.


2 cup sagudana(sago)
1/2 cup moong dal
1/2 tsp urad dal
1/4 tsp mustard seeds
1/4 tsp cumin seeds
a pinch of hing (asafetida)
2 springs of curry leaves
2 green chillis chopped
3 tbsp oil
salt to taste

Cooking Procedure:
Wash sabuda in a bowl and fill it with water and soak sagudana in water for 2 hours.

Note:The level of water is equal to the sabudana. If you touch the sabuna one must just feel the water. Note excess water will make it too soft and cannot be used to make the upma.

Meanwhile pressure cook moong dal with equal amount of water. And keep it aside.

After 2 hours heat oil in a pan, add urad dal, mustard seed , cummin seeds and fry till mustard splutter.

Add green chillies, curry leaves and hing and fry for a minute

Add soaked sabudana and cooked moong dal and salt to the above and stir it finely for 5 min on medium flame.

Serve hot

Wednesday, May 26, 2010

Radish Sambar

Sambar is an authentic dish in south india.We used to prepare different types of sambar with different vegetable combinations for different purposes.we serve sambar with idli,dosa or steam rice .The sambar which serve with idli or dosa is different from the sambar which serve with rice.This radish sambar is best to serve with steamed rice .
  • 1 cup toor dal
  • 1 cup diced onion
  • 1 1/2 cup diced radish
  • 1 cup diced tomato
  • 2 green chillies cut length wise
  • 1 medium lemon size tamarind soaked in hot water for 15 minutes.
    Remove the pulp and keep the tamarind paste aside.
  • 1 tbsp grated coconut
  • 1/4 tsp turmeric powder
  • 2 tbsp sambar powder
  • a pinch of sugar
  • salt to taste
  • 1/4 tsp mustard seeds
  • 6 fenugreek seeds
  • a pinch of hing (asafoetida)
  • 2 tbsp coriander leaves
  • 10-15 curry leaves
  • 1 tbsp oil

Cooking Procedure:

Pressure cook the toor dal with 2 cups of water and once it is done then beat is nicely to make a smooth paste and keep aside.

Take 2 cups of water in a sauce pan then add radish and onion and cook till they become tender.

In the mean time add turmeric powder,salt,sugar,samber powder to the above .

Once the radish is cooked add tomato,tamarind pulp,coconut and bring it to boil.

Now add cooked dal and add extra water according to your consistency and bring it to boil and let it cook for 5 more minutes.

Heat oil in a pan add mustard seeds,methi seeds, hing and when musterd seeds starts to splutter add the curry leaves and add this to the above sambar

Your sambar is ready and you are ready to serve it with steamed rice.

Tuesday, May 25, 2010

Mixed Vegetable Raita

Raita is best combination with any pulao or biriyani .With out raita I can't enjoy the dish to the maximum.Hope you also enjoy it.
  • 3 cups beaten curd
  • 3/4 cup cucumber chopped
  • 1/2 cup tomato chopped
  • 1/2 cup onion chopped
  • 1 green chili slit length wise
  • 1/2 tsp chat masala
  • 1/2 tsp cumin powder
  • 1 tsp freshly ground pepper
  • 1 tbsp chopped coriander leaves
  • salt to taste

Cooking Procedure:

Mix all ingredients together and add water only if required to make the raita into a desired consistency.

Serve with any pulao or biriyani.

Sunday, May 23, 2010

Sweet Corn Pulao

( Click image for enlarged view )

Today i was not in mood to cook anything for lunch and my husband also want something yummy and light which should be different from normal routine food.So i decide to prepare corn pulao as i had a good quantity of frozen sweet corn in my refrigerator and it is very easy to prepare.Kasuri methi when blended to rice gives a very special aroma to corn pulao.I love this combination of corn and rice with a aromatic flavor of methi, hope you also like it .

  • 2 cups basmati Rice
  • 4 cups water
  • 3 cups sweet corn kernels
  • 1/2 cup diced onion
  • 1/2 cup diced potato
  • 1/2 cup diced carrot
  • 2 florets cauliflower
  • 2 green chillies
  • 1 tbsp garlic ginger paste(4 cloves garlic ,1/2" ginger)
  • 2 tbsp kasuri methi(Dry fenugreek leaves)
  • 1/2 tsp cumin seeds
  • 2 cardamom
  • 2 cloves
  • 1/2" cinnamon stick
  • 6 whole black peppers
  • 1 bayleaf
  • 2 tbsp butter/oil for vegans
  • salt to taste

Cooking procedure:

Soak rice in 4 cups of water for 20 minute,then drain water and keep rice aside.

Heat oil in a pressure cooker ,add bay leaf fry for 30 seconds then add cardamom,black pepper,cinnamon stick,clove ,cumin seeds and fry till cumin seeds crackle.

Add onion,green chilli,garlic ginger paste to the above ingredients and fry till onion become light golden brown

Add potato,carrot,corn to the above and fry for 2 min

Add kasuri methi and fry for 1 more minute

Add rice along with salt to the cooker and fry for 1 minute then add 3 and half cup water to the rice and close the lid .

Pressure cook on high flame for 3 whistles then keep on low flame for 3 min ,corn pulao is ready

Serve with raita,mago pickle and chips :)

This recipe serve for two people.

Tip: To cook in rice cooker you need 5 cups of water.In place of kasuri methi you can use fresh methi leaves if available.

Saturday, May 22, 2010

Mini Shell Pasta Indian Style

Today i prepared new style of pasta which came out very well. My husband liked it very much.In this i used mini shell as mini pasta shells are quicker to cook. Anybody would love this small shell pasta as it has got a nice shape and texture. I am sure you will enjoy this indian style pasta. Let me know if u like it :)

  • 2 cup small shell pasta
  • 1/2 cup medium chopped onion
  • 1/2 cup medium chopped capsicum
  • 2 florets diced cauliflower
  • 1/2 cup carrot and peas
  • 1/2 cup medium chopped potato
  • 1 tsp chopped garlic
  • 1/4 tsp black pepper
  • 2 tbsp instant soup mix
  • 1 green chilli cut length wise
  • 3 tbsp cooking oil
  • salt to taste

Cooking procedure:

Take 5 cups water in a deep sauce pan and let it boil . Add a little salt and oil to boiling water to prevent pasta to stick to each other.

Then add pasta shells .Let it cook till tender

Drain the water and run under cold water for a minute and drain again and keep the pasta aside

Note: Cold water will help the pasta to cool down quickly and prevent stickiness.

Heat 2 tbsp oil in a pan and then add onion,garlic,green chilli and stir till onion become transparent.

Add all the remaining vegetables along with salt and pepper and let it cook till the veggies become tender.

In a bowl mix the instant soup powder with 1/4 cup water and blended well , then add this mixture to the above vegetables in the pan and stir well to blend the ingredients nicely for a minute.

Toss the pasta shells in pan and stir it evenly to blend the vegetables with the pasta.

Serve hot

Tip: I used Knorrs cream of mushroom instant soup powder which gives a distinct taste to my pasta but you can use any instant soup mix or maggi masala too. As soup powder contains starch so i didn't add it directly otherwise it will be more sticky and not blend with veggies and pasta but for maggi masala u can add directly to the veggies with out mixing with water.

Spicy Soupy Noodles

Noodles are my all time favourite. I tasted a new version when i visited my sister's place. That day my brother-in-law offered to prepare something special for us.It was so yummy and tasty with a unique flavour.The soup of the noodles is a dish of its own !! Thanks to my brother-in-law to share this recipe he savours from his college life.Try it and you will not be disappointed.


  • 1 pack noodle (Ramen Oriental Noodles or any Masala Noodles)
  • 3 cups water
  • 1/4 cup diced onion
  • 1/2 cup diced Capsicum(any colour)
  • 1/4 cup carrot n peas
  • 1/4 cup diced mushrooms(optional)
  • 1/3 cup tomato sauce
  • 1 green chilly (cut length wise)
  • 1 tbsp oil
  • 1 tsp chopped garlic
  • 1/4 tsp chilly powder
  • 1/3 tsp sambar powder
  • salt to taste
  • 1 tsp chopped cilantro(coriender leaves)

Cooking Procedure:

Heat oil in pan and add onion ,garlic,green chilli and fry till onion become transparent.

Then add capsicum,carrot,peas,mushroom and stir for 5 mins.

In another deep bottom pan boil water then add noodles and let it boil for 1 min.

Add the fried veggies,tomato sauce,salt,chilli powder,sambar powder,noodle masala and cook till noodles became soft.

Take it off the stove garnish with chopped coriander.

Serve this soupy noodles with toasted bread.

Note: This recipe serves for 2

Friday, May 21, 2010

Crispy Semolina Bread Pizza

This is one of my favorite and super hit recipe.I had a suprise visit of friends recently and i made this bread pizza and they were simply astounded at the beatifull blend of taste with crispy flavour melting in their mouths. Its quick n tasty,it hardly takes 20 min to start serving.I bet if you try this once it will not dissapoint you. This recipe will serve 4 people. Tell me how your get together rocked !!

Ingredients :
  • 4 tbsp Semolina / Sooji (Upma Rava)
  • 1/2 cup milk with 1/4 cup cheese or 1/4 cup fresh cream
  • 1 medium onion
  • 1 medium tomato
  • 1 medium capsicum
  • 4 green olives (optional)
  • 3 medium sized mushrooms (optional)
  • 2 green chilles
  • 1/4 tsp black pepper
  • 8 slices of bread
  • 4 tbsp butter
  • Salt to taste
Cooking Procedure

Chop all the veggies

Add all the above ingredients except bread and butter and make it into a nice mixture

Take a slice of and spead the mixture on it evenly

Heat a fry pan with 1/2 tbsp butter on a medium flame

When butter has melted take the bread and put it face down with the spead

Let it toast for one min and then flip it over

Remove when both sides are golden brown and serve as a snack with tomato ketchup

Tip:Basic vegetables required for the recipe are onion tomato and capsicum .So chose rest vegetable according to your interest or availability.

Thursday, May 20, 2010

Yummy Fried Rice with Leftover Rice

This is the best dish you can cook quickly with leftover rice for a lunch box a single pack u get everything veggies ,egg n rice .... giving a new look and taste to your leftover rice ...hope u enjoy this

  • 3 Eggs(beat them nicely along with salt n papper)
  • 1/2 cup chopped cabbage
  • 1 midium size chopped onion or 3 to 4 spring onions
  • 1/2 chopped capsicum
  • 1 chopped carrot
  • 1/4 cup peas
  • 1 cup leftover rice
  • 2 tbsp oil
  • 1 green chilli
  • 1/2 tspn Salt and 1/2 tspn pepper

Cooking Procedure

Heat oil in pan,then add onion and chilli let it fry for 2 min then add all veggies to it and stir

Sprinkle a little salt and pepper on veggies,keep it covered and fry till veggie are tender

In other pan heat some oil and add beaten egg stir it contineously till it is scrambled

Shift the scrambled eggs to the veggie pan now mix then nicely n fry for a minute

Add the leftover cooked rice n mix it properly

Finally add salt to taste and fry for 3 to 4 min in medium flame and your yummy fried rice is ready..


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