Wednesday, December 17, 2008

Barley and Cracked Wheat Kheer/Payasam.

Kheer / Payasam with Barley and cracked wheat.This is very quick recipe to make healthy and delicious Kheer.One can enjoy as dessert or offer as Prasadam.You will love Soft and chewy texture of Barley.

  1. 1 Cup whole Barley - Soaked in water for 2 hours.
  2. 1/2 cup Cracked wheat.
  3. 15 Cardamom - finely powdered.
  4. 20-25 whole cashews fried in ghee till golden brown.
  5. 30-40 Golden Raisins fried in ghee till golden brown.
  6. 1/2 Cup Ghee.
  7. 1 1/2 cup crushed Jaggery or 12 one inch cubes of jaggery.
  8. 2 Tb.spoon Molasses for dark color glaze (optional)
Cooking Process:-
  1. Take 4 quart Pressure cooker ...Add Soaked Barley and Cracked wheat. Add 4 Cups water and keep flames on high.
  2. As water starts to boil Add crushed jaggery or Jaggery cubes, 1/4 cup ghee and cardamom powder.
  3. Cover the lid and wait for first whistle to blow. Shut off gas immediately after first whistle.Let cooker cool down completely.
  4. Now open the lid and check for consistency of Kheer...You may add up to two cups of water. Start gas and keep on medium flames. Add remaining ghee and fried cashewnuts and raisins.For more darker glaze you may add 2Tb.spoon molasses at end.Mix well and let it cook for up to 8-10 minutes. Serve this Kheer hot with touch of ghee.

Note:- Add Molasses for little dark color glaze to kheer.You may also add half cup of fresh grated coconut.

Wednesday, December 10, 2008

Enriched Spinach Roti/Paratha.

These are specially enriched Spinach Rotis/Parathas .They are very appealing and healthy.It is wholesome combination of various grain flours/spices and herbs.

  1. 4 Cup wheat flour.
  2. 4 Tb.spoon Flaxseed Meal.
  3. 1/2 cup corn meal.
  4. 1/4 cup Ragi flour.(finger millet)
  5. 1/4 Barley flour.
  6. 1/4 Cup Shorgum flour
  7. 10-12 cloves of big size garlic( finely crushed)
  8. 2 cups fully pressed frozen Spinach- (10 oz Pack) (Fresh spinach - use 3 cups)
  9. 7-8 Green chilli.(finely crushed)
  10. 1/2 T.spoon Garam Masala.
  11. 1 Tb.spoon Corriander/Jeera powder.
  12. 4 Tb.spoon Oil.
  13. Salt.
Preparation Method:-
  1. Add all flours (ingredients 1-6) in the food processor and add salt.Run food processor for 30 seconds.
  2. Add Rest all the ingredients in the food processor except oil and run for one slowly start adding water... run for 40 seconds..Check if the dough started to form together into ball...touch and see the softness....If you find it hard or not merged then add little more water and run food processor.At this stage add oil so that Roti dough will smoothly move inside food processor.Check salt and adjust quantity.
  3. Make approximate 25-30 balls from the dough and roll like chapati sizing 5-6 inch in diameter and fry on Thick gauge Griddle with touch of little oil above each Spinach roti.

    Enjoy with Yogurt/sour cream or cream cheese.

Tuesday, December 2, 2008

Lentil Fusion Curry with Barley, Sorghum, Masoor, Moong

This is yet another combination of grains/peas/Daal..Use of Barley and Sorghum bring very unique taste and texture to this Lentil Curry.

Ingredients :-

  1. One medium size onion- chopped fine.
  2. 2 large size tomatoes - Diced.
  3. 7-8 cloves of garlic - minced.
  4. 2 inch piece of ginger - minced.
  5. 3 stems of curry leaves.
  6. 1 Tb.spoon Garam Masala.
  7. 1 Tb.spoon Goda Masala.
  8. 1 T.spoon Turmeric.
  9. Little red chilli powder.
  10. 2Tb.spoon cooking oil.
  11. 1 Cup chopped fresh cilantro.

Lentil Fusion :-

  1. 1/4 cup Barley.
  2. 1/4 cup Sorghum.
  3. 1/4 cup split green peas (can be replaced with Chana Dal).
  4. 1/4 cup split moong dal with skin.
  5. One Cup whole masoor Dal (I have added little french green lentil).

Barley, Sorghum and split green peas rinse well in water and soak for 1 1/2 hours.

Split moong and whole masoor Dal rinse and keep aside few minutes before you start to cook.

Method Of Cooking :-

  1. Heat 2 Tb.spoon oil in pressure cooker ( 4 quart size or bigger). Add chopped onion. Stir for 4 minutes on high heat.
  2. Reduce heat to medium. Add minced ginger and garlic - stir for 1 minute.
  3. Add one chopped Tomato, little turmeric and stir for 1 minute.
  4. Add 1Tb.Garam masala and 1Tb.spoon Goda Masala ( you may add just one masala of your choice. Recommended ready made masala is Rasoi Magic - Asli maharashtrian Usal Masala). Add one stem of Curry leaf and stir for 2 minutes.
  5. Add soaked Barley/Sorgum/Split green peas and stir. Add rinsed whole masoor Dal and split moong dal. Add 6 cup water. Add salt, little red chilli powder. Mix all well and wait till it start to boil.
  6. Add another chopped tomato and one stem of curry leaf.
  7. As curry starts to boil cover the pressure cooker lid. Wait till the pressure builds up and cooker is ready to blow its first whistle. As soon as first whistle is blown, shut off the Gas.
  8. After cooker cools down, open the lid and add 1-2 cups of water. Adjust as per your desire of consistency. Start Gas and set to medium low and let it cook for 5-8 minutes...Add fresh cilantro and last stem of curry leaf…Your delicious Lentil fusion curry is ready.

You can enjoy this with Rice/Roti or as Spicy lentil soup.

Barley+Sorghum+Masoor+Moong+Green field peas.

Lentil Mix Curry.

Lentil fusion curry - Indian style

Friday, November 28, 2008

Spring Rolls - Tempting vegan appetizer with Indian twist.

I love making those spring rolls. Sweetness of corn+green peas+carrot and hotness of ginger and green chillies give it zesty taste.Try those refreshing colorful crunchy spring rolls.

Ingredients :-

  1. One Medium size onion - finely chopped.
  2. 8 Big size cloves of Garlic - finely crushed.
  3. 2 inch piece of ginger - finely crushed.
  4. 6-7 Green chillies - finely chopped.
  5. 2 cups frozen Green peas. (preferably use petite peas).
  6. 2 cups frozen Corn.
  7. 1 cup grated carrot.
  8. 1 cup chopped fresh cilantro.
  9. 1 Tb.spoon cooking oil and little salt for making filling.
  10. half cup all purpose flour - Add some water and make thick paste.
  11. Oil to fry Spring Rolls.
  12. Packet of Spring roll sheets ( 50 count packet of medium size).

Method Of Preparation :- ( Spring roll filling)

  1. Heat 1 Tb.spoon oil and add chopped onions. Stir it for 4 minutes on high heat.
  2. Add crushed Garlic,Ginger and green chillies. Stir for 2 minutes on medium heat.
  3. Add grated Carrot and stir for 2 minutes.
  4. Add Green peas and corn. Add some salt. Stir for 5 minutes and high heat. Shut off the Gas.
  5. Let it cool for some time. Now add fresh chopped cilantro.

Method of Making/Frying Spring Rolls :-

  1. Keep Spring roll sheets out from freezer for One hour.
  2. At a time take 4-6 spring roll sheets and spread on counter. Fill One Tb.spoon of prepared filling. Fold the spring rolls as per instructions on the packet.
  3. At last fold stage apply little paste of all purpose flour at top corner and close the spring roll.
  4. Heat the oil and set gas at medium temperature. Gently drop the spring rolls and fry them for 3-4 minutes. Do turn them in between. After frying keep them on Paper towel.
  5. Enjoy them with sweet and sour tamrind chutney or Ranch.

Note :-

  1. If you find little water in filling then add 1 Tb.spoon potato spuds. Watery filling might break spring roll and crack while frying.
  2. As you fold spring roll be gentle and roll it tight.
  3. While frying take care that spring rolls are not broken. Broken spring roll will spoil oil and give stains on remaining spring rolls. Proper folding will avoid this mess.

Thursday, November 20, 2008

Banana/ Plantain Peel StirFry

Ingredients :-

  1. One medium sized onion – chopped
  2. 2-3 chopped green chillies.
  3. 1/2 Tb.Spoon Oil.
  4. 1 T.Spoon Mustard seeds.
  5. 2 Stems of curry leaves.
  6. 1 Tb.Spoon split skinless Urad Dal.
  7. 1/2 Cup shredded fresh coconut.
  8. 1/2 T.Spoon Turmeric powder.
  9. 2 curd chillies OR Dry whole red chillies (optional).
  10. 2 Cups Banana peel - (chop into thin stick cut).

Cooking Method :-
  1. Peel Fresh Green banana/Plantain skin. (skin of 3 banana- yields almost two cups) Chop them in stick cut.
  2. Heat 1/2 Tb.Spoon oil.
  3. Add 1 T.spoon mustard. wait till they start to splutter.
  4. After 15 seconds add curry leaves.
  5. Immediately add 1 Tb.spoon split skinless Urad Dal.
  6. As Urad Dal start to turn slight brown add one small cut onion.
  7. Add 2-3 chopped green chillies.Add little turmeric.Fry for 3-4 minutes.
  8. Add Cut Banana skin and increase the heat to high and stir for 3 minutes.
  9. Add half cup water.Add salt. Close lid. lower the heat to medium low and cook for 8 minutes.
  10. Remove the lid and check if all water is evaporated.Add few more fresh curry leaves and for zest add 2 small crushed Curd chillies.Stir it for one minute.( If you don't have curd chillies then add two dry red whole chillies at step 4 ).
  11. Finally garnish with fresh shredded coconut.
It has amazing taste and high goes well with rice/roti.

Note :- Use knife to get little thicker banana peel. If that is difficult then use Potato peeler but give good pressure while peeling to avoid getting very thin peel.

Friday, November 7, 2008

Desi Style Stir-Fry with Chicken Hot Dogs & Baby Bella Mushrooms.

This recipe will refresh you when you want some break from routine Desi subzi cooking...This is for the first time that I thought of using chicken Hot dogs in routine Indian worked well...Try this stir-fry when you are in hurry and want something zesty to eat.

Ingredients :-

  1. One medium sized onion - chopped
  2. 8-10 garlic cloves
  3. 2 Green chillies
  4. 1 Tb.spoon Oil
  5. 6-8 Baby Bella mushrooms - duly cut. ( any mushrooms are fine)
  6. 2 chicken hot dogs sliced into disc shape
  7. Little dash of Garam Masala
  8. One big size fresh diced tomato
  9. Half cup fresh cilantro- chopped

Method of cooking :-

  1. Heat 1 Tb.spoon oil in pan...Add chopped onion...Saute them for 5 minutes on high heat.
  2. Add cut Garlic and green chillies...Saute for a minute.
  3. Add diced tomato...Saute for 2-3 minutes.
  4. Add little Garam masala and little cilantro...and little salt.
  5. Add sliced hot dogs and mushrooms...Saute for 6-7 minutes on medium heat.
  6. Lastly garnish wish remaining cilantro and enjoy with roti/rice or use as sandwich filling.

Note :- Hot dogs contain quite high amout of salt so use very less salt.

Tuesday, October 21, 2008

Asparagus & Snake Gourd Stir-Fry

Asparagus is not popularly used in Indian cooking but I love to cook with Asparagus. Here is simple Stir-Fry recipe (Asparagus Thoran). It is quick to cook and very rich in taste.

Ingredients :-
  1. 2 Bunches of Asparagus. (Always pick bunch with thin stems.Chop out one inch base.Thoroughly rinse under water and cut into half inch long pieces. If asparagus heads are crisp and Green then use them. If you find them soft with dull color then you may chop-out top half inch heads.)
  2. One Medium sized snake gourd ( Cut in half inch long size).
  3. One medium size chopped onion.
  4. 4-5 small chopped green chillies.
  5. 2 stems of curry leaf.
  6. 1 T.spoon turmeric powder.
  7. 1 T.spoon whole cumin.
  8. 1 Tb.spoon cooking oil.
  9. Chopped fresh cilantro.

Method of Preparation :-

  1. Take thick gauge Pot. Add 1Tb.spoon oil. Add chopped onions. Fry on high heat for 2 minutes.
  2. Add 1 T.spoon cumin seeds, One stem of curry leaf and Green chillies. Fry for 2 minutes on High-Heat.
  3. Now add cut Asparagus and Snake gourd. Add 1 T.spoon Turmeric powder and salt. Reduce flame to medium low and let it cook for 8-10 minutes. Do not add any water. Keep stirring.
  4. Add another stem of curry leaf and chopped cilantro. Enjoy this with Roti or rice.

Thursday, October 2, 2008

Singada Flour Halwa/Kesari for Navaratri Vrat. (Indian Dessert with water chestnut flour.)

Navaratri festival season has began...every home is busy celebrating different rituals ,pooja's and fasts are observed for all nine days. This singada flour halwa can be offered as Prasadam as well as enjoyed as Vrat food. I was amazed at the end result...absolutely tender soft texture that gently melts in mouth.One must try one time this delicious Halwa.

  1. 1 Cup Singada flour.
  2. 1 Cup Ghee.
  3. 1 Cup Sugar.
  4. 10 whole cashews roughly crushed.
  5. 20-25 Golden Raisins
  6. 8 Almonds roughly crushed.
  7. 10 Cardamom finely powdered.
  8. 2 Cup water.

Cooking Process:-
  1. Take thick gauge pot.Anodized metal gives best results.Add half cup Ghee and One cup Singada flour.Mix well and keep stiring on medium flame for 12 minutes.Flour will turn little brownish and aromatic.
  2. Now add crushed Cashews,Almonds,Raisins and Cardamom powder. Mix well and stir for 2-3 minutes on low flame.
  3. Add one cup sugar and stir for 2-3 minutes on medium flame.Add remaining half cup Ghee.
  4. Add one cup water and mix well by stiring on medium flame. At this stage it will appear like thick gravy.As it start to get drier in consistancy add one more cup of water.Mix well and reduce flame to low and cover it with lid and let it cook for 5-6 minutes.
  5. Open the lid and check the consistency...increase flame to medium high and stir till Ghee shine appears all over..shut the gas off and let it stand covered for few minutes.. shape it with mould or just enjoy in bowl.

Note:- Shingada flour is very delicate so always keep stiring and be attentive while preparing Halwa. Don't let it burn.

Always serve this Halwa warm.

Monday, September 22, 2008

Kappa/Tapioca/Yuca curry

Tapioca curry/stir fry is one of the popular food from Kerala.It is enjoyed with spicy fish curry.One must try this delicious Kappa curry or stir fry.

  1. Three medium size Tapioca 8-10 inch long duly cut into pieces.
  2. 2 Tb.Spoon cooking oil.
  3. 1 chopped small size onion.
  4. 1 T.spoon mustard seeds.
  5. 5-6 Slit green chillies.
  6. 1 T.spoon turmeric powder.
  7. 1 Cup fresh grated coconut.
  8. 3 Stems of fresh curry leaves.

Cooking Method:-

  1. Heat 2 Tb.spoon oil in big size heavy gauge Pot. As oil heats throw in 1 T.spoon mustard seeds...hear them splatter for 15-20 seconds then add chopped oinions.Stir it for five minutes on medium flame.
  2. Add turmeric powder/one stem of curry leaf/and slit green chillies.Stir and Mix.
  3. Add cut Tapioca and mix all well...stir it on high heat for 5 minutes. Now add two cups of water and salt. close lid and let it cook on medium flame for 10-12 minutes.
  4. Open the lid and add remaining two stems of curry leaves and half cup grated fresh coconut..Stir it well.At this stage if you wish to have more gravy then add one more cup of water and cook it for another 3-4 minutes on low flame.Lastly garnish with remaining fresh coconut.

    Enjoy this with fish curry.

NOTE:- Tapioca is very hard to clean and cut.Use potato peeler and peel till you see clean white part..use heavy knife to make pieces.If you find non white stained portion then just chop it out.You will find one hard string in middle..remove it as you make pieces.

Wednesday, September 17, 2008

Grain Enriched Methi Roti.

This is Methi Roti enriched with multi grain flours,herbs and spices.It is absolute healthy and tasty delight to enjoy as complete meal or snack.

  1. 4 Cup wheat flour.
  2. 1/4 cup flaxseed meal.
  3. 1/4 cup corn meal.
  4. 1/2 cup Ragi flour.(finger millet)
  5. 1/2 Barley flour.
  6. 10-12 cloves of big size garlic( finely crushed)
  7. 2 cups of chopped or frozen methi. (Fresh methi use 3 cups)
  8. 7-8 Green chilli.(finely crushed)
  9. 1 T.spoon Turmeric powder.
  10. 2 Tb.spoon Corriander powder.
  11. 3 Tb.spoon Kasuri Methi.
  12. 4 Tb.spoon Oil.
  13. Salt.
Preparation Method:-
  1. Add all flours (ingredients 1-5) in the food processor and add salt.Run food processor for 30 seconds.
  2. Add Rest all the ingredients in the food processor and run for one slowly start adding water... run for 40 seconds..Check if the dough started to form together into ball...touch and see the softness....If you find it hard or not merged then add little more water and run food processor.At this stage add very little oil so that Roti dough will smoothly move inside food processor.Check for salt and adjust quantity.
  3. Make approximate 25-30 balls from the dough and roll like chapati sizing 5-6 inch in diameter and fry on Thick gauge Griddle with touch of little oil above each Methi roti.

    Enjoy with Yogurt/sour cream or cream cheez.

Wednesday, August 27, 2008

Zesty Tomato Salsa - Indian Style

This is very simple and absolutely zesty Indian style Tomato Salsa.You may call it Tomato stirfry or chutney too.

  1. 3 Tb.spoon cooking oil
  2. 1 T.spoon mustard seeds.
  3. 1 Big Onion chopped.
  4. 4-5 green chillies.
  5. 2 inch piece of ginger finely crushed.
  6. 7-8 cloves of garlic finely curshed.
  7. 3 strands of curry leaves.
  8. Three extra large size tomatoes chopped.
  9. Salt
  10. One cup chopped fresh cilantro.
Cooking Method:-
  1. Take big size heavy bottom pot.Heat 3Tb.spoon cooking oil.Add mustard and as it starts to splatter pause for 15 seconds and add all chopped onions and one strand of curry leaf.
  2. Adjust gas heat to High and fry onions for 7-8 minutes.keep stiring.
  3. Add crushed garlic and ginger and green chillies.Fry for one minute.
  4. Add chopped large three tomatoes. Add salt and one stem of curry leaf.On high heat keep stiring for 6-7 minutes.
  5. Reduce heat to medium and let it cook for another 5 minutes.At this stage if you see any excess watery gravy then increase heat.. stir and let all water evaporate.When it appears shiny and thick your zesty Tomato stirfry/chutney is ready.Add last stem of curry leaf.Add fresh chopped cilantro.

    Enjoy this with rice or roti.

Wednesday, August 20, 2008

Thoran - Indian style stir-fry with Cabbage+carrot+green peas.

This is one of my favorite mix veggie stir-fry from everyday cooking. It is very simple to cook and definitely one good healthy item in daily meals.

Cabbage +Carrot +Green peas Stir fry

  1. Half cabbage (pick small size) give long strip cut
  2. One cup frozen green peas (I always use petite green peas for tender sweet taste)
  3. 3 Carrots - give stick cut.
  4. Two green chillies.
  5. Two strips of curry leaves.
  6. Cilantro.
  7. 1 tb-spoon Oil of your choice.
  1. Take any big size broad open pot....add one tb-spoon oil. Do not heat oil too much...add one strip of curry chilli....fry it for 30 seconds.
  2. Add carrots first - Stir for 2 minutes on medium high flame.
  3. Add cabbage and green peas - Stir for 5 minutes. Add some salt and little cilantro...reduce flame to medium low....stir for another 5 minutes.
  4. Add another strip of curry leaves and little more cilantro and mix well. It is that simple to make.

    Note:- You may add half tsp jeera while you add curry leaf and green chilli.Also garnish with little fresh grated coconut.

Here is similar stir-fry with addition of french cut frozen green beans.

Tuesday, August 12, 2008

Wholesome Curry with Lentil Fusion

Lentils,Pulses,grains,beans,peas are part of routine Indian cooking.Their variety/colors/flavors/textures and high nutritional value adds in making the most tastiest healthiest Indian curries.One can go on with infinite variations with lentil cooking.

This particular lentil Fusion curry is mix & match of Dal/Peas/grains with dash of few Indian spices and fresh herbs.


A) Lentils
  1. One cup whole masoor dal.
  2. 1/4 cup Barley.
  3. 2 tb.spoon whole Urad dal with skin.
  4. 1/2 cup split skinless moong dal.
  5. 1 can of Crowder Peas duly rinsed and drained.

First four lentils thoroughly rinse in water and pressure cook for one whistle.In absence of pressure cooker take 6 quart stockpot and cook for at least 30-40 minutes with enough water till lentils turns soft.(Add salt while cooking lentils)These don't need pre-soaking so after rinsing they are ready to cook.

B) Spices
  1. 2 Tb.spoon corriander seeds.
  2. 1 Tb.spoon Jeera.
  3. 6 cloves.

Make fine powder of above spices. This can be replaced by 2 Tb.spoon Garam Masala or Goda Masala.

C) Other Ingredients
  1. 1 large onion -chopped.
  2. 8-10 cloves of garlic -finely crushed.
  3. 2 inch piece of ginger-finely crushed.
  4. 3 stems of curry leaf.
  5. 3 Large roma tomatoes -cut in cubes.
  6. 1 Tb.spoon brown sugar or Jaggery. (optional)
  7. 2 Tb.spoon Tamarind pulp (optional)
  8. 1 Tspoon turmeric.
  9. 1 Tspoon red chilli powder.
  10. 2 Tb.spoon cooking oil.
  11. 1 cup Fresh cilantro -chopped.

Method of Cooking:-

  1. Take big size thick gauge pot (4-6 quart).Heat 2Tb.spoon oil.Add chopped onion.Fry on high heat for 4 minutes.Keep stiring.
  2. Add crushed ginger and garlic and stir for 2 minutes.Add one stem of curry leaf.
  3. Add 2 diced tomatoes and fry for 3-4 minutes.
  4. Add ground spice powder,red chilli powder,turmeric powder..stir for 2 minutes.
  5. Add cooked lentils (don't add all water used for cooking lentils) Add rinsed crowder peas from CAN..Mix well and stir.Based on your desired consistancy add 3-4 cups of water.
  6. Add another stem of curry leaf and remaining chopped tomato.Add 1Tb.spoon brown sugar and 2Tb.spoon tamrind pulp..Mix well and let it cook on medium heat for 8-10 minutes.Keep stiring.
  7. Lastly garnish with cilantro and add last stem of curry leaf.Your Indian Fusion Lentil Curry is ready to eat with rice/roti or just enjoy in big bowl with dollop of butter.

Wednesday, August 6, 2008

Thoran with Green beans/Carrot/Beetroot

Thoran is one of the best Satvik Delicacy from Kerala. I have greatly adapted Thoran style in my day to day cooking. It is a combination of two or three vegetables cooked in absoulte simple way.It is colorful and packed with nutrition of true vegetable taste.

This particular combination of Green beans+Carrot+Beetroot thoran is picked from Kannur region.

  1. Two cups cut fresh green beans.
  2. One full Beetroot diced in small cubes.( Boil in microwave for 8 minutes)
  3. 4 Big Carrots diced in small cubes.( Boil in microwave for 8 minutes)
  4. 3 stems of curry leaves.
  5. 2 green chillies chopped.
  6. Salt/Turmeric powder.
  7. 1 Teaspoon mustard seeds.
  8. 1 Tb.spoon cooking oil.
  9. 1 Cup fresh shredded coconut.
  10. One cup chopped fresh cilantro.
Method Of Cooking:-
  1. Take heavy gauge big size pot and heat 1 Tb.spoon oil.Add mustard seeds and as they start splattering add one stem of Curry leaf.
  2. Add cut green beans and turmeric powder and mix well. Set flames on high heat and let it cook for 5 minutes.Keep stiring.
  3. Reduce flames to medium and sprinkle little water over beans..add some salt and let it cook for another 5 minutes with lid on top.
  4. Drain out water from boiled carrot and mix with Green beans.Add another stem of fresh curry leaves and remaining chopped green chillies.Let it cook for 2 minutes.
  5. Drain out water from boiled Beetroot and add to the pot.Stir and mix well.Add last stem of curry leaves and half cup fresh shredded coconut.Let it cook for 2 minutes.
  6. Lastly add chopped cilantro and remaining coconut.You will be amazed to see this vibrant colored healthy Thoran.Enjoy with rice or roti.

Thursday, July 31, 2008

Carnation flower arrangement.........

This week I got beautiful bright colored Carnation flowers..I took simple glass vase and added few green stems around it..Look at the amazing result of simple flower arrangement.

Here few more carnation arrangements.....

Saturday, July 19, 2008

Bangada Curry with Fresh Tomato

Bangada is one of the most tempting Indian Fish.It has very strong aroma and yummy taste.This Bangda curry is very quick to cook and combination of Ginger,Garlic and fresh Tomato brings very zesty touch to this dry curry.

  1. 7-8 pieces of Fresh Bangada.(marinate in salt for half an hour)
  2. One Medium size onion duly cut in small pieces.
  3. 2 Inch piece of ginger finely crushed.
  4. 6-7 large garlic cloves finely crushed.
  5. One extra large size fresh tomato duly diced in small pieces.
  6. 2 tbspoon cooking oil.
  7. Dash of Eastern Fish Masala ( you may substitute with any other fish masala or just red chilli powder)
  8. Fresh chopped cilantro.
Preparation Method:-
  1. Heat 2 tbspoon oil in pot or pan.
  2. Add chopped onions and saute for 5-7 minutes on medium flame.
  3. Add crushed Garlic and ginger and saute for 1 minute.
  4. Add diced tomatoes and saute for 6-8 minutes on high flame.
  5. Add one t.spoon Eastern Fish Masala or any other brand fish masala or add little red chilli powder.Add little salt.
  6. Add bangada pieces and gently mix with pan gravy.Let it cook for 8-10 minutes on medium heat.Occassionally stir it gently and coat bangada pieces with gravy.Lastly add some cilantro and this simple and zesty Bangada curry is ready.

And don't forget to fry some pieces of Bangada.I had taken four bangada's and parted them to make curry and Fry. Tail portion is always good to fry.Look at those tempting Bangada tails in the pan. Simple marination of salt,turmeric and red chilli powder was used to pan fry.

Bottle Gourd subzi with Fresh Tomato.

I cook bottle gourd (Dudhi/Lauki/Opu) in two ways Stir-Fry and Curry form . This Simple stir-fry is cooked with slight variation. I used lots of Fresh Tomatoes.It resulted in very tasty healthy bowlful of Dudhi Sabzi.

  1. One medium size Bottle Gourd (8-10 inch long) duly cut into half inch cubes and boiled in microwave for 10 minutes.
  2. Three Extra large Fresh Tomatoes ( If you are using roma tomatoes then take 8-10) Dice them.
  3. One medium size onion duly chopped.
  4. Two green chillies.
  5. 2 inch piece of ginger. ( Crush it fine)
  6. 4 strands of Fresh curry leaf.
  7. One tsp. mustard seeds
  8. Two tb.spoon cooking oil.
  9. Half tsp. Turmeric powder
  10. Salt.
  11. Fresh chopped cilantro leaves.
Cooking Method:-
  1. Take a Big size thick gauge pot. Add 2 tb.spoon oil and let it heat. Throw in 1 tsp mustard seed..wait till they start to splatter.
  2. Add cut onions and stir it for 5 minutes on high heat.
  3. Add crushed ginger and cut green chilli.Stir for one minute.
  4. Add Tomatoes and let it cook on medium high heat for 8 -10 minutes.Let all tomatoes get rightly softened.
  5. Add boiled Dudhi pieces. Stir it on high heat for 3-4 minutes.Add curry leaves and salt and turmeric.
  6. Cook till all excess water evaporates and it turns into dry stir-fry.Lastly garnish with fresh chopped cilantro leaves.

You can't resist this simple delicious Dudhi subzi.

Monday, July 7, 2008

Hot Chicken Curry with Just ONE Serrano Pepper

This is Extra-Hot chicken curry with few easy cooking steps...Use of just ONE Serrano pepper and few Indian spices make this curry extra zesty and spicy.

  1. 1.5 pounds of boneless and skinless chicken cut into one inch squares.(that is two full size chicken breasts)
  2. 8 cloves of Garlic.
  3. 1 inch piece of Ginger.
  4. 1 extra large onion.
  5. 2 stems of fresh curryleaf.
  6. Cilantro.
  7. 4 table spoon cooking oil.
  8. One fully grown Serrano pepper.
Spices Required:-
  1. 2 Tea-spoon Cumin seeds.
  2. 12 cloves.
  3. 2 small size bay leaf.
  4. 2 inch cinnamon stick.

    Finely powder above spices. (Use coffee grinder or desi mixer for best result)
Preparation Method:-
  1. Use bigger and thick gauge non-stick pot. Add 4 Table-spoon cooking oil. Add one extra-large size cut onion.Fry for 4 minutes on high heat.
  2. Reduce flames for medium low. 8 Big size of Garlic cloves , One inch piece of ginger and One Serrano pepper crush to fine paste and add to Onion. Fry for two minutes.
  3. Add powdered spices and fry for one minute.
  4. Add cut chicken pieces and fry for 2 minutes. Let all chicken pieces get coated with Masala.Add Salt.
  5. Add half cup of water and close the lid. Let it cook for 6 minutes on Medium-high heat.
  6. Remove the lid and increase the flames to High-Heat.
  7. Add two stems of curry leaf and handfull of cut cilantro. Keep stiring till all the liquid gravy evaporates. Shut off gas when nice shiny thick gravy froms around Chicken pieces..... Your HOT Chicken curry using just one Serrano pepper is ready...

    NOTE:- You may replace serrano with Habanero. Also use whole chicken instead skinless boneless breasts ...but give smaller cuts to pieces and increase cooking time at step 5. One Single serrano peppar will give very strong heat but just see you choose righly grown pepper.

Wednesday, July 2, 2008

Cauliflower Mix Subjee

Cauliflower is one of the easiest vegetable to cook. I cook cauliflower with combination of other veggies. I follow simple recipe and result is absolutely enriching.

  1. 1 tb.spoon cooking oil.
  2. Medium size cut onion.
  3. 7-8 cloves of garlic.(crush fine)
  4. 1 inch piece of ginger. (crush fine)
  5. 4 strands of curry leaves.
  6. 4 green chillies.
  7. Medium size Fresh Cauliflower.(make small florets)
  8. 1 cup lima beans.(frozen)
  9. 1 cup carrot cut into small cubes.
  10. 1 cup green peas.
  11. 1 cup chopped cilantro.
  12. Salt and turmeric powder.

Cooking Method:-

  1. Take big size pot and add 1 tb.spoon cooking oil. As it heats add cut onions...Fry it for 5 minutes on high heat..keep stiring.
  2. Now add crushed garlic and ginger. Stir for 2 minutes.
  3. Add one strand of curry leaf.
  4. Add cut green chillies.
  5. Add cut cauliflower and carrots. Add two cups water. Add salt and turmeric. Close the lid and let it cook for 8 minutes on high heat.
  6. Open the lid and check the water level. by now cauliflower will turn tender.You may have to add half cup of water based on dryness in the pot. Also add lima beans (frozen)and half cup of green peas.Now add leaves from another two strands of curry leaves. Close the lid and let it cook for another 5 minutes on medium heat.
  7. Now add remaining green peas and curry leaf and little cilantro. Stir well.Close the lid. Lower heat to low and let stand on stove for another 5 minutes.
  8. Lastly garnish with remaining cilantro and enjoy with Roti or rice.

Tuesday, July 1, 2008

Soothing Flower Arrangement........

Simple arrangement of few flowers and plants in a corner of home enhances get up of room...tickles your soul and spirits...I love to place such arrangement regularly...Enjoy..and Smile.

Fall Special Flower Arrangement