RSS

Manchurian Idli

Yes yes… I know the title seems little awkward and after reading that your mind (and probably your mouth too) is asking How???

Manchurian idli is just another option you can use for your left over idlis… It tastes good and if your family love Chinese food, then there are chances that you end up making this, instead of the original Idli-sambhar

1) In a pan, take 2 cups of water. Add 2 tbsp Vinegar, 2 tsp soya sauce, 2 tsp of salt.

2) In this mixture add 3 tbsp corn flour (blended with 1/2 cup water) and bring the mixture to a boil, keep it aside.

3) In another pan/wok add some oil and saute julienne of Onion and capsicum ( 1/2 cup of each) for a min

4) Once the onions turn slightly pink and capsicum turns soft add the sauce into it

5) Add quarters of Idlis and mix them well. Cook them for a min

6) Garnish with freshly cut parsley or celery and serve hot

 
2 Comments

Posted by on April 28, 2013 in recipe, Snacks

 

Tags: , , , , , , ,

Carrot-Cucumber Parathas

Yess… The title does sound too health-conscious parathas.. And of course they are, a little, if you are omitting one extremely special ingredient, cheese. Carrot-Cucumber ParathaPicture looks yummy?? So let’s make it…

1) In a bowl, add grated cucumber, grated carrot and 2 big tbsp mayonnaise. Add salt, pepper, green chillies and masalas you like.

2) Now add flour in parts, while keep mixing it properly with the mixture. Prepare a dough this way.

3) Now make round balls of the dough and roll it into a circle using a rolling pin.

4) Add some grated Cheese in the center of the flat circle.

5) Bring the edges together on the top of the filling.

6) Now press the top of the filling with the palm of your hand until the dough gets depressed and forms into a flatbread.

7) Now again slightly roll into a circle. Usually the Parathas are little thicker than rotis.

8) On a non-stick tawa, add a tsp of oil and place the paratha on it, roast it for 1-2 min.

9) Turn it when some brown spots start appearing on the surface of the flatbread. Roast it on the other side .

10) Serve with tomato ketchup or more mayonnaise.

Tip : Use some flour to dust the flatbread while rolling it, in order to help the dough from sticking to the dough.

 
1 Comment

Posted by on April 2, 2013 in Main Course, recipe

 

Tags: , , , , , , , ,

Corn Tomato Bhartha

Image

Corn Tomato Bhartha

Well This recipe is an awesome combination of Punjabi and western tastes. It’s a quick dish and very easy to make.

1) In a vessel, Boil the corn kernel with little butter and salt. Once done, drain the water and keep the corn kernels aside

2) In a pan, take about 2 tbsp of oil or ghee (u can mix both too)

3) Add Garlic-Ginger paste, Finely chopped onions, Turmeric Powder, Coriander-Cumin powder and a pinch of asafoetida.

4) When Onions get soft, add tomato puree in it. Let it cook for 2-3 Mins.

5) Once the gravy is done, add corn kernels into the puree and mix them well.

6) Make a paste of masala: 1 tsp of chaat masala, 1 tsp of garam masala and 1/2 tsp of red chilli powder

7) Add salt to taste and the masala paste. Cook for 4-5 mins.

8) Garnish with grated cheese and coriander leaves.

Serve hot with roti, parathas or any type of flatbread.

 
Leave a comment

Posted by on March 21, 2013 in Main Course, recipe

 

Tags: , , , , ,

Tomato Chutney

This is a recipe which has no particular origin or belong to some one cuisine. Frankly it was created by a friend, as an instant side dish. I made little changes into the original recipe as per my taste. I can have it with almost everything. I had it with parathas, added into morning oats and also added into Gujarati Kadhi. Now let me tell you how to make this.

1) In a pan add 1 tbsp of oil and add garlic paste into it. Add a pinch of Hing (Asafoetida)

2) When the garlic start cackling add chopped tomatoes in it. Add salt to taste.

3) Close the pan with a lid and let the tomatoes get soft.

4) Once done, smash the tomatoes a little.

5) Add some oregano, Red chilli powder, Red chilli flakes and Tabasco Sauce ( You can add all of them or any of them, as per your taste)

6) Mix them well.

7) Garnish with some chopped coriander and serve the way you want.

 

 
2 Comments

Posted by on March 20, 2013 in Chutney, recipe, Sauce

 

Tags: , , , , , ,

Thought of the day…

The best thing about making Chocolate Balls is….

.

.

.

.

.

.

Licking dripping molten dark chocolate!!!!!!

DROOOOOOLLLLLLLLLLLLL

 
Leave a comment

Posted by on March 13, 2013 in Thoughts

 

Tags: , , ,

Rajma Masala

Rajma Masala is a very famous North Indian dish, served usually with Jeera Rice (if it is made of pure desi ghee then it’s just ‘made for each other’ match) and Anardana chutney. But you can have it with Paratha too…

Image

Drain Rajma(kidney beans) and wash in fresh water and put into a pressure cooker. Add 5 cups of water and salt and cook under pressure till 4-5 whistles are given out. Drain and reserve the cooking liquor (Stock of rajma).

1) In a pan, heat 2 tbsp ghee.

2) When ghee melts,add ginger-garlic paste and saute for a min.

3) Add 2 broken cinnamon sticks, few cloves and 1 bay leaf along with finely chopped onions.  Add coriander Powder, Cumin Powder and turmeric Powder to them and saute till onions get translucent.

4)  Once done add Tomato Puree into them and mix it well. Let the gravy simmer.

5) Once gravy starts simmering, add rajma and mix well.

6) Add one cup of cooking liquor and salt as per taste let it cook for 3-4 mins.

7) Prepare a paste of Red chilli powder, Chaat Masala and Garam Masala with a tsp water.

8) Add the paste into Rajma Preparation and cook for a while.

9) Garnish with chopped coriander leaves. Serve hot with Jeera Rice or Paratha

 
1 Comment

Posted by on March 12, 2013 in Main Course, recipe

 

Tags: , , , , , , , ,

Paneer Bhurji

Paneer Bhurjee is Vegetarian (no vegan) version of Scrambled Egg, made with Cottage Cheese. It is very simple in making and delicious in taste.

Let’s start:

1)Grate Paneer (Cottage Cheese) and keep it aside

2) In a pan, put 2 tbsp ghee, when ghee melts saute some cashew nuts and put them aside.

3) Now in the same ghee, saute ginger-garlic paste and finely chopped onion till onion turns translucent.

4) Add Tomato puree in it.

5) Once ghee separates from the gravy add the grated Paneer and cook it for 3-4 mins.

6) Add garam masala, cumin powder and chaat masala

7) Garnish with cashew nuts and serve hot with chapatis or paratha

 

 
1 Comment

Posted by on March 8, 2013 in Main Course, recipe

 

Tags: , , , , ,

Happy Women’s Day!

8th March is celebrated as Women’s day… And as expected most of people talked against the place where she lives most of the time, ‘Kitchen’. But at the same time people forget that Kitchen is the only place that gives you opportunity of being amazingly creative.

Being a ‘talk aloud’ and saying ‘I hate to be in kitchen’ is simple, but choosing food to show your creativity is not easy. It takes lots of thinking and inspiration (e.g. my very own Kela Peda – an Indian sweet).

So don’t blame kitchen and turn the best out of it!!!

Happy Women’s Day People!!!

 
Leave a comment

Posted by on March 8, 2013 in Non-Foodie, Thoughts

 

Tags: , , ,

Ginger-Coconut Chutney

This is a typical Malayali dish. They have it with Chapatti (yes, they do have chapattis) or with rice. It’s easy to make and tastes delicious…..(slurpppppp…)

1) In a mixer jar, add roughly chopped ginger,  dessicated coconut, tamarind, Dried whole red chillies(be careful with amount of chillies or it’ll make the chutney too spicy) and salt

2) Add a little water (approx. 3 tsp)

3) Mix it well till it turns into a smooth paste

Your chutney is ready to serve. It tastes good with Idli, Roti or even rice

 
1 Comment

Posted by on March 3, 2013 in Chutney, recipe, Sauce

 

Tags: , , , , , , ,

Malai Korma

1. Heat ghee and put cashews and stir till they get li’l brown. Once done, remove them from Ghee and put them aside.

2. Add the chopped onion, ginger-garlic paste, turmeric powder and green chilies and fry till onion is soft.

3. Put in the tomatoes and fry till the ghee separates.

4. Add Boiled Mixed Vegetables (Potatoes, Peas, Corn, Carrot, Capsicum etc)

5.Then add the malai and salt to taste. Simmer gently.

6. Garnish with chopped Coriander  and chopped and fried cashews.

 
Leave a comment

Posted by on February 21, 2013 in Main Course, recipe

 

Tags: , , , , ,

 
Mama's Gotta Bake

she's bad, she's bold...and she likes sugar

ãhãram

Vegetarian and Vegan Recipes from Across the World!

Toofan Express.........................

Commuting Thoughts no where !!!

Aruna Panangipally

Of This and That

Homemade with Mess

who wants life to be tidy when you can have more fun making a mess??!

Gluten Free Gus

Baking Joy Into Every Gluten-free Bite

planetJV

colorful cosmos of chaos

મારા વિચારો, મારી ભાષામાં!

અમારી બીજી કોઇ ટૅગલાઇન નથી!

%d bloggers like this: