Wednesday, June 30, 2010

Indian Salsa ( Tomato Onion Chutney )

We recently bought tortilla chips, i had coincidently prepared tomato onion chutney so when he asked for dip i immediately mixed fresh chopped onions and tomatoes to the chutney and served him with tortilla chips. He enjoyed it very much and exclaimed it as a indian salsa !! This way we were both happy : )

  • 1/2 cup chopped onions
  • 1 cup chopped tomatoes
  • 3 tbsp chopped cilantra (coriander)
  • 1 tbsp chill flakes
  • 1 tbsp coconut powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp cummin seeds
  • 1 tsp olive oil
For tempering
  • 1 tbsp oil
  • 1/4 tsp mustard seeds
  • pinch of hing
  • 1 spring curry leaves
For garnish
1/4 cup chopped onions and tomatoes and fresh cilantro

Cooking Procedure

Heat oil in a pan add cummin seeds when it splutter add onions and fry for 2 min

Add the rest of ingedients and stir for 3 min on medium flame

Take out and let it cool, once cool put in blender and make it a paste with little water

For tempering take the pan and heat the oil and mustard seeds and hing, once mustard seeds splutter add curry leaves and fry for 1/2 a min

Then add the blended paste in the pan and stir nicely and take it off the flame

Garnish or mix the fresh chopped onions,tomatoes and cilantro this will give a nice crunch.

Serve with tortilla chips

Tuesday, June 29, 2010

Crunchy Cucumber Elbow Pasta

I had this pasta in my SIL place and when she mentioned she had added cucumber i did not beleive it as it was not easy to know by its taste. Cucumber gave it a nice crunchy feel and marjoram gave it a nice flavour.Marjoram is milder than oregano and it is a crucial ingredient in German, French, Greek, and Italian cooking.

Try this recipe and you will simply love it.

  • 2 cups elbow pasta
  • 1 cup slice bell pepper(green and red if available)
  • 2 cups chopped cucumber (Peel and finely chop cucumber)
  • 1 tsp chilli flakes
  • 1 tbsp olive oil
  • 1 tsp chopped garlic
  • 1 tbsp vinegar
  • 2 tbsp grated cheese
  • 1/2 tsp marjoram
  • 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

Let it boil for 30 sec then add elbow pasta .

Let it cook till tender and drain the water and run under cold water some 1 minute then drain again and keep the pasta aside

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

Heat oil in a pan and garlic and fry for 30 sec then add bell pepper and fry for 1-2 minutes

Add chopped cucumber and fry for 2-3 min then add salt,vinegar and fry for another min.

Then add elbow pasta and stir nicely for 2 minutes.

Then add cheese and stir nicely until the cheese completely blends with the pasta.

Finally add marjoram and stir nicely and take it off the flame

Serve hot with love : )

Tip: Marjoram should be added at the end so as its flavor does not cook away, if marjoram is not available then use 1/4 tsp oregano.

Sunday, June 27, 2010

Raw Banana Tikka

Once i saw this recipe on TV they deep fried but i tried it with minimum oil and it has come out very well. It has got a unique flavour and can be served hot with green salad but i love to have it with ghee/curd rice. I am sure you would enjoy it.

  • 2 medium raw banana
  • 2 tbsp chick pea flour(basin)
  • 1 cup chopped onions
  • 2 tbsp chopped cilantro(coriander)
  • 1 tbsp chopped mint leafs(10-15 approx)
  • 1 tbsp chopped curry leafs(10 approx)
  • 2 chopped green chillies
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric powder
  • 1/4 tsp chilli powder
  • 1 tsp for each cutlet
  • salt to taste
Cooking Procedure:

Cut the raw banana in block of 1 inch thick and boil the raw bananas in sufficient water( Can be pressure cooked or microwaved )

After it cooked , let it cool and when warm peel out the skin and take mash it in a bowl.

Add all the other ingredient to the bowl and mix it nicely.

Make it into round tikka 1 cm thick.

Heat a pan and place the tikka's in it.

Add little drops of oil on each side of tikka and it let fry.

When both sides are golden brown and crispy serve hot with salad and ketchup.

I am posting this recipe for the wonderfull event healing foods - onion hosted by Priya started by Siri

Other recipes i am posting for this event is cabbage potato onion fritter, mushroom masala, yummy okra masala

Saturday, June 26, 2010

Spinach Mushroom Pulao

I prepared spinach rice with mushroom and green peas. It is a very healthy version to have as mushroom also have lot of nutrients. I am sure you would enjoy preparing it.

  • 2 cups basmati rice
  • 2 tbsp butter/olive oil for vegans
  • 1/2 cup diced onion
  • 1/2 cup sliced mushroom
  • 1/4 cup green peas(frozen or fresh)
  • 1 bunch chopped spinach
  • 3/4 cup chopped tomato
  • 1 tbsp coriander powder
  • 1/4 tsp chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp cumin seeds
  • 2 cloves
  • 1/2" cinamon stick
  • 6 whole black peppers
  • 1 bayleaf
  • a pinch of sugar
  • salt to taste

Cooking Procedure:
Soak rice in a 3 1/2 cup of water for 20 min and then cook the rice .

Heat butter in a pan ,add bay leaf fry for 30 seconds then add black pepper,cinamon stick,clove ,cumin seeds and fry till cumin seeds crackle.

Add onion,green chillies,turmeric powder to the above ingredients and fry till onion become light golden brown

Add coriander powder,salt,chilli powder,sugar and fry .

Add mushroom and peas and fry till they become tender

Add tomato and fry till it become soft.

Add spinach and cook without covering it till spinach leaves become tender .

Once spinach cooked make the flame high let excess water evaporate till it become nice paste.

Add the cooked rice to the above pan ,mix nicely so that the gravy will blend with the rice evenly.

Your spinach rice is ready and u can serve with raita.

I am sending this to event healing food - onions hosted by priya which was started by Siri.
and also to event think spice think garam masala guest hosted at sara's corner and started by Sunitha's world

Yummy Okra Masala

The world's most beautiful women, Cleopatra of Egypt loved Okra ... it was one of her secrets for her youthfullness. Okra has many health benefits too. But okra is such a delicious vegetable that we dont need to know any reason to eat it : ). I am sure everybody will agree with me !!

  • 20 to 25 small okra(bhindi)
  • 1 cup chopped onions
  • 3/4 cup chopped tomatos
  • 1/2 tsp chilli powder
  • 1 tbsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp garam masala powder
  • 1 tsp garlic ginger paste
  • 2 tbsp oil
  • 1 tsp dry fenugreek leaves
  • salt to taste
Cooking Procedure

Wash the okra ,pat it in paper towel n cut both side n keep it aside

Heat 1 tbsp oil in a pan ,add onion ,ginger garlic paste and fry till onion become golder brown

Add chopped tomatos and fry till tomato become soft

Add all the above mentioned powders along with salt n stir for 1 more min

Switch off the stove n shift the prepared masala to a plate ,let it cool

Once it is cooled ,put the whole thing in the blender n make a smooth paste with little water n keep aside

In the same pan ,heat one more tbsp oil n fry the okras till the stickiness of the okra dissapear

Tip: Can add 1 tsp lemon juice to the okra ,so the stickiness will dissapear fast.

Add the blended paste to the okra in the pan n stir it nicely so that the masala completely coats the okra .

Add dry fenugreek leaves n mix well

Cook the okra till it become soft .

Serve hot with rotis or rice

Friday, June 25, 2010

Simple Carrot Moong Dal Curry

I bought carrot one month back to make carrot halwa but feeling lazy to prepare at that time n then i totally forgot these carrots.Yesterday suddenly i saw them in my fridge.If i wait anymore i think i have throw these carrots away.So i made this quick ,tasty n simple dish which my MIL taught me.Hope u enjoy making it too.

  • 5 to 6 large carrots(chop them into 1/2 inch cubes)
  • 3/4 cup moong dal(split mung lentils)
  • 1 tbsp grated coconut
  • salt to taste
For Tempering:
  • 1 tsp oil
  • 1/4 tsp mustard seeds
  • 1 spring curry leaves
  • a pinch of hing(asafoetida)
  • 2 chopped green chillis
Cooking Procedure:

Boil moong dal n carrot together in a bowl with water level 1 inch above carrot

While cooking add the required amount of salt,stir it occasionally .once cooked keep it aside.

Heat oil in a pan add mustard seeds and hing,once it splutter add curry leaves, green chillis n stir for a while

Add the cooked carrot with moong dal n mix it nicely

Add grated coconut n stir for 1 more min.

Carrot curry is ready ,serve it with rotis or rice.

I am posting this recipe to pj's awesome event "Vegetable Marathon" the chosen vegetable of the month is carrot ,started by Silpa of Anitas kitchen

Wednesday, June 23, 2010

Mixed Vegetable Spinach Curry

I love spinach n i can take it in any form ,i love to experiment different dishes with spinach ...i tried this curry which came out very well ...everybody liked it in my family...y
ou can serve this as a side dish with rotis or rice..

  • 1 big bunch spinach(palak)
  • 1 cup chopped mixed vegetables(cauliflower,carrot,peas,bell pepper)
  • 1/2 cup chopped onions
  • 1/2 cup chopped tomato
  • 2 green chillies
  • 4 cloves garlic
  • 1/2 tsp coriander power
  • 1/4 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp chilli powder
  • 1 tsp dry fenugreek leaves
  • 1 tbsp oil
  • salt to taste
Cooking Procedure:

Boil spinach leaves with little water for 2 mins n let it cool

Make it a puree in blender n keep it aside

Crush the chillis n garlic together n keep it aside

Heat oil in a pan ,add crushed chillies n garlic and sautee for a min

Add onion and fry till onion become translucent

Add mixed vegetable n fry for 2 min then add all the above mentioned powders along with salt n stir it nicely,cover n let it cook till all veggies cook

Add tomato n stir till it become soft

Add spinach puree to the above n stir nicely till everything blends perfectly

Add a half cup water n let it boil for 5 min,stir occasionally but don't cover ( Note : If u cover then the color of spinach will not remain green)

Add fenugreek leave n stir nicely

Cook for 5 min n ur spinach curry is ready

Serve hot with rotis or rice

Tuesday, June 22, 2010

Broccoli Stuffed Paratha (Indian Bread)

Broccoli is not easily available in india, however when i came to US i found it easily available.I usually use broccoli for stir frys. One day my hubby came home early from work and was feeling hungry so i quickly prepared broccoli fritter as i did not have cauliflower. It tasted yummy so i experimented with broccoli as a stuffing for paratha, it has come out very well. I am sure you would enjoy it too.


For Paratha/Flat Bread Dough
  • 2 cups wheat flour(atta)
  • 1/4 tsp ajwain (Ajowan caraway,carom seeds)
  • 1/4 tsp salt
For Filling
  • 2 cups grated broccoli
  • 1 and 1/2 cup chopped onion
  • 1 tsp grated ginger
  • 3 chopped green chilli
  • 1/4 tsp tumeric powder
  • 1/4 tsp cumin seeds(jeera)
  • 1/2 tsp coriander powder
  • 3 tbsp chopped cilantro(coriander)
  • 1 tbsp oil
  • 1 tsp oil to fry each paratha
Cooking Procedure

Making dough for paratha
Take flour and mix salt and ajwain to it then add three-fourth cup of water gradually, knead to make a smooth dough. And keep aside for 15 min.

To make filling
Heat oil in a pan,add cumin seeds once it splutter
Add onions,ginger,chillis and fry till onion is translucent
Add coriander power,turmeric powder and salt and fry for a min
Add grated broccoli and stir nicely and cover until it is cooked
Once it cooked take the pan off the stove,add cilantro and mix it nicely and keep aside

Making the paratha
Break the dough in 6 equal portions

Roll each portion in a ball and flatten it by pressing.

Place 1 table spoon of broccoli stuffing on it and enclose it.Seal the edges completely so that broccoli stuffing does not come out.

Flatten again, sprinkle a little flour and roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil or butter, spread it on parantha and shallow fry over low heat.

Turn it and again pour half a tablespoon of oil or butter on other side.

Cook on low heat till golden brown.

Serve hot with fresh plain yogurt sprinkled with chat masala.

Saturday, June 19, 2010

Milky Sweet Puri Dessert (Pal Puri)

This milk dessert is my fathers and my father-in-laws favourite.They are always delighted when i prepare this for them. I am sharing this recipe as it is very yummy....on the occasion of fathers day on 20th june.

  • 1 cup all purpose flour
  • 4 cups milk
  • 1 cup brown sugar
  • pinch of salt
  • Oil for deep fry
  • 2 crushed cardamom
  • 10 fried cashews for garnishing

Cooking Procedure:

To make the puri in a big bowl add flour, salt add water to this mixture and make a stiff dough, knead as you add the water. There should not be any extra moisture just enough to knead the dough, too much moisture makes the poori absorb a lot of oil. Cover it with a moist cloth.

Make small balls aobut 1/2 inch in diameter with the dough and roll them out into small rounds

Heat Oil and drop one puri and let it fry till light golden brown, then take the puri out and place it on a plate with paper towels to drain the oil out.

Heat milk in bowl and once it starts to boil remove it from stove and add brown sugar,cardamom and stir until sugar melts

Take a plate and place the puris and pour the milk over it and let it soak

Garnish with fried cashews

Serve hot immediately

It can also be served cold by refridgerating the dessert for 1 hour.

I am posting this recipe for Jay's cute event "I love my dad"

Veggie Quesadilla With Guacamole Dip

I tasted this quesadilla with guacamole in a mexican restaurant, it was a dish i had never tasted before but i liked it very much.I came back home and researched on it.

A quesadilla is basically a mexican-style stuffed paratha, tortillas with a cheese-based filling.It is very yummy. It is served with guacamole, salsa and sour cream.Guacamole is basically made with avocado as a base and served
with different mexican dishes.

I have shared the recipe as its easy to prepare at home too.

Quesadilla Preparation:

6 Rotis or tortillas

For Filling
  • 1/2 cup sliced onions
  • 1 cup sliced bell pepper (any color)
  • 1/2 cup sliced mushrooms
  • 1 tbsp chopped jalapeños
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 1 tbsp grated cheddar cheese per casadia
  • salt to taste

Cooking Procedure

Heat oil in pan and add onions and fry for 2 min

Then add bell pepper and mushrooms and sautee for 3 min

Add salt and pepper and keep the filling aside

Take one roti and 1 tbsp of filling prepared above and place across

Sprinkle some jalapeños and cheese over the filing and fold it

Fold the roti and place it on hot tawa (fry pan) and let it cook each side one min

Remove and serve hot with guacamole dip and salsa

Guacamole Dip Preparation

  • 2 ripe avocados
  • 4 spring onions chopped
  • 1 small tomato chopped
  • 1 tbsp chopped jalapeños
  • 1 tbsp lemon juice
  • 3 tbsp of chopped cilantro (coriander)
  • 1/4 tsp crushed black pepper
  • salt to taste

Scoop out the avacado and put all the ingredients in a bowl

Use a fork and mash it .

Dip is ready

This recipe goes to the event Priyas Veggie/Fruit a month event Avocado

Thursday, June 17, 2010

Spicy Mushroom Curry

Mushroom was not eaten by my family before marraige as it was considered non-vegetarian, i always loved to taste mushroom curry with my friends outside, but after marraige my hubby encouraged me to cook mushroom at home so i started browsing the net and came across this recipe.

I tried it a couple of times and everybody liked it specially my hubby. This recipe contains a lot of ingredients which made me feel it is very complicated but it wasnt difficult. The special flavor of this curry is the tempering made with crushed garlic,pepper and jeera. This curry can be had with rice or rotis.

Try it out and you wouldnt be disappointed !!


250gm chopped mushroom (lengthwise)
1 cup chopped onions
1 cup chopped tomatoes
1 tbsp garlic ginger paste
2 chopped chillis
2 springs curry leaves (optional)
1/2 tsp cumin seeds
1 bay leaf
2 cardamom
2 cloves
5 black pepper
1/4 tsp turmeric powder
1 tbsp lemon juice
2 tbsp oil
salt to taste

For tempering
1 tbsp butter / oil for vegans
4 garlic cloves
1/4 tsp cumin seeds
6-7 black pepper
1/2 tsp coriander powder
1/2 tsp cumin powder
2 tbsp chopped coriander (cilantro)
1/2 tsp chilli powder

Cooking Procedure:

Heat oil in a deep bottom pan and add bay leaves,cardomon,clove,black pepper and fry for 1 min

Add cumin seeds and fry till it splutter

Add onions and keep stiring and add garlic ginger paste, chopped chillies, curry leaves, turmeric powder and salt

Once the onion is golden brown add tomato fry till it becomes soft

Add mushrooms stir nicely until all the paste blends with the mushrooms

Add 1 cup water and stir for one minute, cover and let it cook in medium flame

While the mushroom cooks ,start preparing the tempering

For tempering crush black pepper, garlic and cumin seeds together and keep aside

In another wide pan melt butter then add these crushed ingredients and fry for a min

Then add coriander leaves, chilli powder, cumin powder and coriander powder to this pan and just stir for 1/2 a min

Now shift the cooked mushroom with gravy to this pan and stir continuously till all water evaporates

Add lemon juice and serve hot with rice or rotis.

Tuesday, June 15, 2010

Cottage Cheese Stuffed Tomato Fritter

This is a tomato fritter stuffed with cottage cheese (paneer) and green peas.It may look complicated to prepare but believe me it is very easy to prepare and very tasty too. Hope you all will enjoy it.


6 fresh medium tomatos
Oil to fry

For Batter:
2 cups gram flour
1/4 tsp baking powder
1/2 tsp chilli powder
salt to taste

For Stuffing:
1 cup grated cottage cheese (paneer)
1 and 1/2 cup coarsely grinded peas
1/2 tsp black pepper
1 green chilli finely chopped
salt to taste

Cooking Procedure:

Mix all the ingredients of batter with water into a semi-thick paste

Take the tomatos and slice the top portion and scoop out the pulp

Mix all the ingredients of stuffing and fill the tomatos, close with the sliced top.

Heat oil in a deep fry pan and once its hot.

Take the stuffed tomatos and dip in batter and slowly place them in oil, do not drop them it as tomato may open up.

Using the spatula put oil of top of tomato ( if oil level happens to be half the height of tomato )

Slowly roll it over and let fry till golden brown.

Take it out of the pan and slowly cut it into half.

Serve it semi-hot with a topping of chopped onions and lemon juice.


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