Saturday, July 31, 2010

Hariyali Methi Chaman

Methi Chaman is considered an authentic kashmiri dish.It resembles palak paneer but its flavor is very unique. Any kashmiri cuisine restaurant will have two vegetarian dishes for sure dum aloo and methi chaman. Kashmiri cuisine has been influenced by many cultures and many dishes have evolved over time.I hope you will enjoy this version of methi chaman.The original kashmiri uses more cream however i have toned it down .

Cooking Time: 45 min
Serves 2

  • 1 cup cubed paneer(cottage cheese)
  • 1 1/2 cup palak(spinach)
  • 1 cup methi (fenugreek leaves)
  • 1 tbsp kasuri methi
  • 3 to 4 green chillis(according to ur taste)
  • 1/2 cup chopped onions
  • 1 tsp garlic ginger paste
  • 2 tbsp fresh cream(optional)
  • 1/4 tsp cumin seeds
  • 1 tsp coriander powder
  • 1/4 tsp garam masala
  • 1 tbsp oil
  • 1 tbsp butter
  • 1 tbsp cream
  • 1 tsp sugar
  • salt to taste
Cooking Procedure:

Boil palak n methi leaves together in a deep bottom pan with some water for 5 mins n keep it aside ,let it cool, after it cools blend them into fine coarse paste.

Heat oil and butter in a pan once butter melts put cumin seeds n stir, once its splutter add onion ,garlic ginger paste ,green chillis and fry till onion become golden brown.

Add the paste n kasuri methi to it n stir for one min ,then add coriander powder,sugar,garam masala and fry it on medium flame till oil saturates from the gravy.

Add cream n mix it well n then add required amount of water to get the right consistency for ur gravy, let it boil for 3 min then add paneer cubes n stir nicely, let it cook for one more min.

Your methi chaman is ready , serve hot with rotis n enjoy.

This methi chaman goes for the the wonderful event Think Spice Think Fenugreek host by Priya started by Sunita and also sending this dish to the event Side Dishes from India hosted by Suma
Tags: Methi, Palak, Methi Chaman, Kashmir, Authentic Dish, Spinach, Fenugreek, Paneer, Cottage Cheese, Vegetarian, Healthy

Friday, July 30, 2010

Besan Ke Laddu With Crystallized Sugar

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This besan ke laddu recipe is from my mom's kitchen. She is a wonderfull cook, she would prepare this laddus normally for festivals like pongal and distribute to neighbours. This recipe is a big hit among our friends and relatives.

The speciality of this laddu :
Is in the preparation of making sugar from sugar, the extracted sugar has a unique texture that will melt faster in your mouth. You can feel this when you taste it.You may feel it is a little lengthy but its worth the little extra effort.

So friends try it out and have fun with all the compliments you will win !!

Cooking Time : 20 min
Cooling Time : 30 min
Preparation Time : 15 min
Shelf Life: 2 weeks and 2 months in refridgerator

Makes 10 laddus

  • 1 cup besan ( chick pea flour )
  • 3/4 cup sugar
  • 1/2 cup ghee ( clarified butter )
  • 1 tsp chopped cashew
  • 1 tsp chopped almonds
  • 2 cardamom pod (seeds extracted and crushed )
( Click picture for enlarged view )

Cooking Procedure:

Heat 1 tbsp ghee in a thick bottom pan and fry besan on medium flame with cashews, till besan loses its raw smell and emits a sweet aroma.(approx 7-10 min on medium flame till it is light golden yellow).Shift it to a plate n let it cool.

Sugar Crystallization Process :
In the same pan add sugar along with 1/4 cup of water and stir on medium flame. The sugar will pass through 4 stages (Sugar > Syrup > Thick Syrup > Sugar ) We should be constantly stirring to avoid lumps. In the end it will again be crystal sugar.... if u have some lumps remove them and grind them. Remove to plate and let it cool.

After it cools mix the fried besan,sugar,crushed cardamom seeds,almonds nicely.

Divide the mixture into 3 portions and add and the required amount of ghee to one portion and shape it into 2-3 laddus.

Note: Adding ghee to portion by portion will prevent us from adding excess ghee which will make the laddus too sticky. You will get rough estimate how much ghee to add by this method.

After 3-4 hrs store them in air tight containers, if you want to store in freezer do so with freezer safe containers.

I am sending this recipe as a guest post to Lisa's Indian Dinner Party!

and also goes to some other wonderful events

Home Alone Rescue Avi Gourmet Event hosted by Preeti

KIDS DELIGHT hosted by Pari
Tags: Besan, Chick Pea Flour, Indian Dessert, Sweet, Authentic, Laddu, Festival Food

Thursday, July 29, 2010

Cracked Wheat Oats Adai n Chutney (T & T)

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This month I came across Usha's "Veginspirations Blog" because of the ongoing event Tried and Tasted July, I saw so many lovely recipes I bookmarked nearly 20 recipes, all her recipes are very unique and healthy. Best part is most of them are her innovations. Here is my first recipe attempt from her blog. After seeing her collection I became a big fan of of her recipes, from her huge collection I picked her broken wheat oats adai and tomato chutney.There are so many more I have to try : )

Cracked Wheat Oats Adai

I didnt make any change to this recipe except for quantity and i didn't add red chilli while blending but garnished with chilli flakes and onions.The original recipe is here.It came out superb

  • 1/2 cup cracked wheat
  • 1/4 cup split yellow pigeon peas (toor dhal)
  • 1/4 cup split yellow chick pea lentil (chana dhal)
  • 1/4 cup split black gram lentil (urad dhal)
  • 1/2 cup rolled oats
  • 1/4 inch piece ginger
  • 2 green chilies
  • a pinch of asafoetida(hing)
  • salt to taste
  • few drops of oil for each adai
  • 1/2 cup chopped onions
  • 1 tsp chilli flakes
Cooking Procedure

Wash all the lentils nicely and soak them with oats and cracked wheat enough water for 2 hrs.

Grind the mixture along with ginger, green chilies to a slightly coarse texture and thick batter ( Add water as required )

To the batter, add salt to taste, hing and mix well.

Heat a tawa and pour one handfull batter and spread it with circular motion like dosa,adai should be not too thick or too thin.

Top it with a sprinkle of chopped onions and red chilli flakes

Add few drops of oil and let it cook for a min then flip it. Remove when both sides are properly cooked and looks slightly crispy.

Remove and serve hot with chutney.

Tomato Onion Chutney (T & T)

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This tomato onion chutney is one more lovely recipe from Usha's blog. I took recipe as it is, i didnt have curry leaves to add. The original recipe is here.

  • 1/2 cup chopped yellow onion
  • 1 cup chopped tomatoes
  • 1/2 tsp mustard seeds
  • 1/8 tsp fenugreek seed (methi seeds)
  • 2-3 red chillies
  • a pinch asafoetida (hing)
  • 1/2 tbsp oil
  • salt to taste
Heat oil in pan, add mustard seeds and methi seeds once mustard seeds splutter add onion and fry till it becomes translucent. Then add tomatoes, hing and salt and cook till tomatoes become tender.Keep it aside.

When cool grind this mixture to a smooth paste and serve with adai.

I am sending both these recipes to Tried and Tasted july event hosted by Saveur, which was originally started by Zlamushka and now run by Lakshmi.


Tag: Dosa, Adai, Chutney, Dip, Tomato, Broken Wheat, Cracked Wheat, Dalia, Oats, Lentils, Dal, Healthy, Breakfast

Award Time ( The versatile blogger award )

This versatile blogger award was given to me by 6 wonderful bloggers Akheela, Neetz , Fajeeda, Veena Krishna kumar, Mina joshi, Satrupa. Each of them are special and have their unique style of presentation. My hearty thanks to all of you for giving me this award. Love you

7 things about me

1. Cooking is my passion and also love to eat out and experiment different cuisines and my favourite cuisine is indian street food !!
2. Love jokes and always jovial and cheerfull
3. Want to be help anybody to any extent,
4. Love travel to new places or just go out anywhere to spend maximum time with my hubby, it can be just the reliance grocery store : )
5. Love to practice yoga and meditation
6. Love to make new friends, watch movies, chat and have a good laugh
7. Love blogging and reading other blogs

I am honoured to pass this award to 15 blogger friends each having their unique style, but i wish i could give to more bloggers but policy does not permit me.

( this list not in any specific order )

Dear friends please collect the award and pass it to other 15 wonderful bloggers

Wednesday, July 28, 2010

Sweet Corn Mushroom Curry

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I had some mushrooms lying in my fridge from a long time and i also had some sweet corn too so i thought the the best way to use them could be as a combo with some nice indian spices n believe me it tasted divine ....try it n am sure u will enjoy it

Ingredients :
  • 200 gms sliced mushroom
  • 1 cup sweet corn
  • 3/4 cup chopped onion
  • 3/4 cup chopped tomato
  • 1/3 cup chopped cilantro
  • 7 to 8 cashew nuts (soak them in warm water for 20 min)
  • 1 tsp coriander powder
  • 1/2 tsp cummin powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp chilli powder
  • a pinch of sugar
  • 1 tbsp oil
  • salt to taste
For tempering
  • 1tbsp butter
  • 1/2 tsp black pepper
  • 1/4 tsp cumin seeds
  • 2 to 3 garlic flacks
Cooking Procedure

Wash the mushrooms gently in lukewarm water and pat it with kitchen towel or any cloth

Heat oil in a pan ,add onion ,turmeric powder till onion become traslucent

Add tomatos and coriander leave and fry till tomatos become soft ,then add all powders ,salt n sugar, stir till oil begins to appear in gravy, then transfer the mixture to a plate n let it cool

Once it become cool add to the blender with cashew nuts with little water and make a fine paste

Cut the mushrooms to slices and keep a side

Note : Don't cut mushrooms too early as they will blacken

Crush garlic,cumin seeds n black pepper n keep aside

Heat butter in the same pan and add this crushed garlic,cumin seeds n black pepper n let it fry for a min n then add the grinded paste n let it fry till oil begins to appear in the gravy

Add the sliced mushroom n sweet corn and cook them till mushroom become tender ,it will take hardly 5 to 7 min, no need to add extra water as while cooking mushroom some water will saturate , but still if you wish according to ur taste u can adjust the consistency of gravy with some water.

Your mushroom corn curry is ready,garnish with chopped coriander

Serve hot with rotis, jeera rice, veg fried rice etc

This curry goes to the lovely event Vegetable/Fruit A Month - Corn hosted by Akheela of Torviewtoronto and started by Priya

Tags: Mushroom, Corn, Indian Gravy, Curry, Indian Spices, Side Dish

Reposting recipes for the events in July

I am reposting some of my favourite recipes for the following events


Tuesday, July 27, 2010

Hyderabadi Mirch Ka Salan

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I need not mention Mirch Ka Salan is a popular hyderabadi delicacy which compliments with biriyani. I had always wanted to prepare this salan, I got this recipe from vahrehvah video. I tried with pulav today and it was a nice combination. I hope you will all enjoy it too

Ingredients :

6-7 long green chilli(slit along the length on one side with tip intact)
3/4 cup chopped onions
1/4 cup peanuts
1/4 cup coconut powder
1 tbsp sesame seeds
1 tsp garlic ginger paste
1 red chilli
1/2 inch cinnomon sticks(2 no)
1/4 tsp mustard seeds
1/4 cumin seeds
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp chilli power
1 pinch hing
1/4 tsp turmeric powder
5-6 methi seeds(fenugreek)
1.5 cup curd
1/2 tsp concentrated tamarind pulp(soaked in 1/4 cup water)
1 tsp sugar
3 tbsp oil
salt to taste

( Click picture for enlarged view )

Cooking Procedure

Heat 1 tbsp oil in a pan add peanuts and fry on medium flame till it is roasted then add sesame seeds, once it starts to splutter add coconut powder and fry for a min, take it off the stove and let it cool, after it cool make it a fine paste with a half cup water.

Heat 2 tbsp oil in a pan,add cinnamon stick,red chilli,mustard seeds,cummin seeds,hing,methi seeds and stir.Once mustard seeds splutter add chopped onions and salt fry till onion is light brown. Then add garlic ginger paste and stir for a minute.

Then add all powders and stir once, then add 1/2 cup water,let it boil for 1-2 min, Once the oil saturates in the masala add the beaten yogurt and grinded peanut paste and stir nicely. Cover it with lid and let it cook till 5 minutes.

Add tamarind juice,sugar and stir nicely and on sim let it cook for 15-20 min. After 20 min add the slit green chillis and let it cook till chillies become soft.

Your mirch ka salan is ready to be served pulav,biriyani and plain rice.

I am sending this dish to the event Side Dishes from India hosted by Suma


Award timeeeeee!!

First of all I must thank Aipi and Reshmi for giving me this beautiful "Loving Blogger Award"which shows i have won a few hearts...everybody knows Aipi of usmasala , she is an excellent blogger who has won many hearts in a very short period of time with her delicious yummy recipes.And Reshmi of leckerandyummyrecipes is also one of my favourite blogger who is very talented with wonderfull baking recipes, she has a lot more recipes and every blogger has something new to find on her blog.

This award was started by Jay of Tasty Appetite. As i got this award from two people and its a policy to share with another 3 now it is 6 people as i got it twice !! This is a lovely idea to pass the award as it means we are all sharing our happiness of knowing each other too. I wish this award can be given in person : )

Now it is time to pass the award but it is a difficult decision as everybody is special to me as everybodys blog is special in its own way...

I would like to pass this award to 6 blogger friends who are very special in their own way

Sushma Mallya of Authentic Food Delights, no need to introduce her but i must mention i am a big fan of her and she was also my motivation to start blogging. She also happened to give be the first commentor on my blog and i was on cloud nine !! I need not mention about her blog as it is known to everyone and she is also superb active blogger.

Priya of Priya Easy n Tasty Recipes,again everyone knows about her , a very active blogger who sometime used to post 2 to 3 recipes a day !! ,the best part is she is very innovative in her cooking n she never waste a single peel of any vegetable at the same time makes a delicious dish out of it too.

Priya of Elaichii ,one more wonderful blogger with excellent variety of recipes ,first time when i saw her blog i became gr8 fan of her ...go n visit her blog then only u will come to know what i want to express.

Raina of GardenOfYum is a lovely blogger who such wonderful recipes that are captivating to the eye and to the tastebuds...Dont miss her recipes

Nandini of Ushanandini has a lovely collection of recipes with all types recipes from traditional to exotic.Her recipes are very inspiring to try.

Asha of Guna's Kitchen, she is my sweetypie, who cooks such delicious recipes with very nice presentation and beautifull clicks.. She has a very nice collection of authentic andhra food n delicious baking recipes.You must visit her blog to know more about her.

Dear friends please accept this award from my blog and pass it forward to three more lovely bloggers.

Tag:Mirch, Salan, Curry, Hyderabad, Biriyani, Pulav, Green Chilli, Sesame, Peanuts, Coconut, Spice, Indian, Food

Sunday, July 25, 2010

Carrot Malai Kulfi

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I had some carrots at home from so many days, i was planning to make carrot halwa but my hubby was telling me yesterday only you prepared sago halwa for your 50th post and why another halwa !! so i thought he was right and let me try something different, so i blend the concept with kulfi and created this carrot malai kulfi which came out very well and satisfied both our tastes.

This is my first kulfi i prepared at home, we enjoyed it very much and i am sure you would too.

  • 4 medium size carrots (grated)
  • 3.5 cups high fat milk (whole)
  • 1/2 cup sugar
  • 1/2 cup grated paneer
  • 2 crushed cardamom
  • 1 tsp finely chopped almonds
Cooking Procedure

Take the grated carrots and boil in 1/2 cup milk until cooked and let it cool.

After it cool keep aside one tbsp cooked grated carrot.

Blend the remaining carrot into a nice paste.

Take 3 cup milk and boil till it become half quantity.

Now added this carrot paste to the milk and stir nicely and boil for 5 min.

Add the grated paneer,sugar,cardomom, chopped almonds and also the grated carrot which was kept aside.

( Click picture for enlarged view )

Stir for 2 minutes, take it of the flame and let it cool.

Once it cools pour the mixture in the kulfi moulds and freeze for 6-7 hours.

To remove the kulfi from the kulfi moulds, keep the kulfi mould under running water for 1-2 min and slowly pull it out and your kulfi is ready.

Tip: If you have left over carrot halwa you can use it for making carrot malai kulfi too by adding it directly to the boiling milk.

This carrot malai kulfi goes to 4 wonderfull event's

Healing Foods Carrots hosted by Suma started by Siri

Monthly Mingle Party Treats hosted by Sara started by Meeta

Tags: Carrot Malai Kulfi, Indian Ice Cream, Nuts, Almonds, Kulfi, Dessert


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