Thursday, July 31, 2008


I love to have Italian food but did not get chance to try yet. I have seen in television adding lots of different cheese , milk, all dairy products which am crazy about it. I got to try those soon. One day, I decided to prepare one Italian version omelet adding grated potatoes. That was quick and easy and can be served as breakfast item or like an evening snack with a ketchup.


1/4 cup Grated Potato.

3 Eggs.

1 Chopped Shallots.

1/4 Chopped Bell peppers.

2 Pods of garlic.

1 Green chillies.

1/2 tsp Italian seasoning.

2 tbs Milk.

2 tbs Oil.

1/4 cup Shredded Cheddar Cheese.

Salt and Pepper to taste.


Shredded Cheddar Cheese


In a pan heat oil. Add garlic and onion. Fry them till the onions are translucent. Keep it aside.

Break eggs in a bowl. Add rest of the ingredients along with fryed garlic and onion mixture.

Pour the egg mixture into the pan and cook under medium heat.

Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it.

Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish with some more shredded cheddar cheese.

Serve with ketchup..


Monday, July 28, 2008


'MIXED JUICE DRINK' it was the drink which we had yesterday soon after our dinner. There was no drinking water at home as we have to go to safeway to take it. My hubby was too late from office that we skipped for 1 day. Suddently when I opened my fridge ,there were few flavour juice sitting which were all in small quantity. So thaught of mixing all for a while and took a risk as how it taste. Beleive me it was incredible. Both had a good time and my daughter she was behind me running with her small glass to have a sip again an again. This is how I prepared -


1/2 cup Apple juice.

1/2 cup Mango juice.

1/2 cup Lemonade.

1/4 cup Fanta.

1/4 Fresh Orange juice.

Ice crushed few.


Grind all the ingredients in the blender for about 1 min.

Serve cold immediatly.



Also sending this to WBB - SUMMER FEAST HOSTED BY SIA

Awards Time.

PURVA DESAI has awarded me one new award which is "BLOGGING FRIENDS FORVER AWARD". Thanks a ton purva . Glad to receive from u and will cherish ur award forever.

The following rules apply to this award:

1. Only 5 people are allowed to receive this award

2. 4 of them followers of your blog.

3. One has to be new to your blog and live in another part of the world.

4. You must link back to who ever gave you the award.

I choose four of my "frequent" (I highlighted this, since I have many ;)) followers to this blog :

SANHITA who is from India and new to my blog.

Congrates friends..

Friday, July 25, 2008


Corn Pakodas are the great appetizers that can have at tea time. Its easy, crispy and delicious to have. With very simple flavours, they are great and can be also have along with ketchup or salsa. Do try this snack delight and enjoy ur evening.


1 cup Corn kernels.

3 tbs Rice flour or Gram flour.

1 tbs Chopped ginger.

1 tbs Chopped garlic.

1 Chopped Shallots.

3 Green chillies.

Few Curry leaves.

Salt to taste.

Oil for deep fry.


Grind the corns with ginger, garlic, curry leaves, and green chilli.

In a bowl mix the corn mixture along with rice flour or gram flour, shallots and salt. If the mixture is watery add extra rice flouror gramflour

Heat oil in a kadai. Make small balss of the mixture and shape them into vadas.

Fry them till they turn golden brown.

Serve with ketchup.



The mighty Genie King and the beautiful Genie Princess from the magical Land of Faraway are back! Upon escaping the clutches of their Evil Master after being held captive for 1000 years, the magical genies have been busy flying on their Magical Flying Carpet, granting wishes and spreading love throughout the blogosphere.

And now, the genies are back with a special gift for everyone! Behold the sacred, Magic Lamp of Luck! With this magic lamp, your blog will enjoy much good luck and fortune, warding off all things evil lurking around in the blogosphere. We would like to share this magic lamp with you so please pass on the Magic Lamp of Luck to those in need of some good luck. Remember, do not be greedy or unkind, evil or vengeful and good luck & fortune will always be with you! Join us on another exciting magical adventure as we spread goodwill and good luck to one and all!

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Wednesday, July 23, 2008


Hai friends. Last weekend I was enjoying my trip to LA. Thats why this much gap posting my recipe. Coming back with today's dish -"Puries and Baigan Bhartha" is a well known and popular dish. Usually for this recipes, baigans are roasted over the fire and then the skin is peeled and then it is mashed. This tastes really good as it gives the smoky flavour when its being mixed with Indian spices. But I dont have the stove, so I thought of boiling baigans pieces and then use the same water (stock) for the gravy. Grilling and baking is also an option to cook baigans. Try this delicious delight and serve with chapathi or puries for a complete meal.


1 cup wheat flour.

1 tbs Ghee or Oil.

Salt to taste.

Water as needed.

Oil for deep fry.


In a bowl mix flour, salt and ghee together. Now add water at a time and knead the dough into medium soft dough. It should be bit stiff so that it could be rolled easily. Cover the dough with a damp cloth and allow to rest for a while. Meanwhile heat oil to deep fry. Divide the dough into equal sized small balls and flatten it pressing into the extra flour. Roll it out into 4 to 5 inches round. Repeat the same process with rest of the dough. When oil is hot enough, deep fry the puries. It should take only a few second. Immediately flip it on to other side. Remove when its puff up both the side. Remove the excess oil using kitchen napkins. Serve hot.


1 Oval shaped Eggplant.

1 Chopped Onions.

1 Chopped Tomatoes.

1 tbs Chopped fresh Ginger.

1 tbs Chopped fresh Garlic.

1 tbs Coriander powder.

1 tsp Chilli powder.

1 tsp Cumin seeds.

1 tsp Turmeric powder.

1 tsp Garam masala.

1 tsp Oil.

Salt to taste.


Coriander leaves.

Sliced Onion


Cook the eggplant in hot boiling water. Remove the skin and mash it. Keep a side. Make sure dont throw the remaining stock. It can be reused to make gravy later.

In a pan heat oil. Add cumin seeds , ginger-garlic and onions. Saute onions till they become translucent. Now add tomatoes, red chilli pdr, coriander pdr, turmeric pdr, garam masala and salt. Saute till u get a nice aroma and all the ingredients are well fried in oil. Then add the mashed eggplant and required amount of stock if it gets dry. Let it simmer for 10-15 min. Add the coriander leaves and stir it.

Garnish with the sliced onions. Serve hot with Puries.

I also submit this recipe to CURRY MELA HOSTED BY SRIVALLI


My new friend PURVA DESAI has tagged me. Thanks purva for passing on to me.

1. What was I doing ten years ago?

I was enjoying my school days...

I was learning Carnatic music...

2. Five things on Today's "To do" list.

Playing with my cute daughter Smera.



Chatting with my friends.


3. I am addicted to

Chicken dish, My hubbies cooking, Smera's song. Just luv it :)

4. Things I would do if I were a billionaire

Let me get first ,then will think about it.. :)

5. Places I have lived

Chennai, Bihar, Mumbai, Kerala, Mangalore, US.

I would like to tag

Wednesday, July 16, 2008


Usually I prepare fish in curries or fry most of the time. This "Meen kotthu curry" is nothing but a sidedish item which is remarkably easy and delicious. This recipe is made with shredded fillets meat which I prepared here with Tilapia fish. It could also be done with Salmon too. I love them to have with Kanji a lot. I learnt this unique recipe from my husband who also cooks well.

2 Fillets (Tilapia).

1 Onion.

1 tbs Chopped Ginger.

1 tbs Chopped Garlic.

1/2 tsp Mustard seeds.

1/4 tsp Jeera.

1/2 tsp Chilli powder.

1/4 tsp Turmeric powder.

Curry leaves few chopped.

Salt to taste.

Water for boiling purpose.


Cook the fillets in boiling water for 2 to 3 mins. Drain the water and let the fillets cool for a while. Later shred the fillets meat finely.

Heat oil in a kadai and add mustard seeds. After it starts spluttering add jeera followed by ginger, garlic and curry leaves. Saute them for few sec.

Add onions and salt, saute it till it becomes brown in colour. Add chilli powder, turmeric powder. When it is well seasoned , stir in the prepared fillet meat and let the mixture be covered for 2 to 3 min under low flame.

Serve hot with rice.



Sunday, July 13, 2008


Paneer parathas is another interesting recipe. The main advantage of preparing parathas is that it does not need any sidedish. The filling itself consist of lots of flavour and it goes well with any pickles or curd or raita. There are some different preparation of his recipe ie some mix the stuffings along with the kneaded flour and roll them just like normal roties or sometimes they just mix all the ingredients along the paneer and then stuff them as usual as stuffing parathas. In my recipe I fried all the ingredients to bring out the extra flavours. Here its goes


2 cups Wheat flour.

1 tbs Ghee or Oil.

Salt to taste.

Water as required.


100 gms Grated Paneer.

1 cup Chopped Onions.

1/2 cup Tomato.

1 tbs Chopped Ginger and Garlic.

1 tsp Jeera.

1 tsp Red chilli powder.

2 tsp Coriander powder.

2 tsp Garam masala.

1/2 tsp Turmeric powder.

1 tsp Oil.

Coriander leaves few.

Salt to taste.


Make dough out of wheat flour as you would do for the ordinary chapatti. Set aside with a thin wet cloth so that the dough does not get dry.


Heat oil in a kadai, add jeera,ginger garlic and onions. Fry them till the onion are translucent and gives a nice aroma, add the tomatoes and fry.

Now add red chilli pdr, coriander pdr, turmeric pdr, garam masala. Saute it for a while. Add grated paneer and lastly garnish with coriander leaves and keep aside.

Divide the dough into small balls. Roll out the dough into small puries and insert filling over the puries. Make a tight swiss roll. Press together and reroll of full size. I just shaped the parathas in hearts to make it somthing different from normal parathas.


Preheat a frying pan on a medium heat. Add 1 tsp oil and place the paratha. When its slight brown apply little more oil and continue flipping the paratha frequently. Cook until both the sides are slight brown.

I served them hot with raita.


Thursday, July 10, 2008


Soups are my favourites. Before I used to make soups with readymade Knor packets mix. But its always good to have fresh homemade soup right? This recipe "Palak soup", I started preparing after my daughter born. As palak is very good source of iron rich and healthy, I started giving her right from her 7 th month . ButI was giving her under simple process of just grinding boiled palak with salt and then strained. Later as Smera grown up I started making slight variation that increase its taste and here it goes my Microwavable recipe which can be prepared quicky-


1 Bunch Palak.

1/2 Cup Milk.

2 tbs Chopped Shallots.

1 tbs Chopped Garlic.

5 Sliced Button Mushrooms.

1 tbs Butter.

Salt and Pepper to taste.

Water to sprinkle.

1 tbs Fresh Cream (optional)


Wash the spinach leaves and discard the thick stem. In a microwable bowl add half of butter and micro for 20 sec. Add palak leaves and sprinkle some water and cook for 5 min high.

Cool the mixture and puree in the blender along with milk. Keep aside.

In another micro bowl, add the remaining butter and cook for 20 seconds on high. Add chopped onions,garlic and sliced mushroom and micro for around 3 to 4 min or till the onions are trasparent.

Now add the spinach puree, salt and pepper and bring to boil for about 5 min high covered.

Add fresh cream just before serving.



Tuesday, July 8, 2008


Here I am presenting a recipe of Dosa and Unndi(I will explain this later) that is a special recipe of Konkanies. The recipe of "Methi leaves dosa" has been posted by RANJI also. As she said, its correct that for this dosa batter therez no need for the fermentation process and therez no need for any side dish. The taste increase when you have this dosa or unndi with a touch of coconut oil. The recipe of "Unndi" is done under the same preparation with the same batter adding cabbage or palak or methi leaves or any greens as preferred until it becomes a thick consistency and later its steamed. I contribute this to ITS ALL ABOUT MEMORIES HOSTED BY JEENA. I appreciate ur event jeena. Nice to think about our loving memories.

I have chosen this recipe because this dish and one more konkani dish called "Patravodo" ( I will post this one some time later) is very special and very close to my favorites of all recipes. The sweet memories that are unforgettable is whenever I go to my parents place in Mumbai or to my in laws place in Kerala, one of these dish will be there for sure for me. More over as a dish, I consider this as their love towards me. Now being in US for few months I miss them a lot.

Coming back to the recipe, lets see how to make this delicious dosa and unndi.


1 Bunch Chopped Methi leaves.

2 cups Sona masuri Rice.

1 1/2 cups Grated Coconut.

10 Dry red chillies.

2 tsp Turmeric powder.

1 tsp Asafoetida.

Water as per required.

Salt to taste.

1 tbs Tamarine extract. (Usually at our home instead of tamarine we add 5 to 6 no of Starfruit for a tangy taste. That too taste better)


Soak rice for 5 hours. Grind rice using water. The paste must not be soo smooth nor rough. Pour it into a bowl and keep at aside.

Grind the grated coconut followed by red chilli,turmeric,asafoetida,tamarine ,salt using less water to a smooth paste and add this to the rice paste. The mixture must not be of flowing consistency.

Take required quantity of batter in another bowl and add half the bunch of chopped methi leaves.Check salt and add water making a lump free flowing batter. (Keep the other half of batter in fridge for making Unndi)

Heat a tawa, smear oil and pour a ladle full of batter as a regular dosa. Sprinkle oil, cover with a lid and sim for a while. Later flip it to the other side and cook well.

Serve hot with coconut oil or as it is.


Left over remaining Batter.

Left over remaining Chopped methi leaves.

1/2 cup of Chopped palak leaves.

Salt to taste.

Idli stand for steaming.


In remaining batter add both the greens and make sure the mixture should be very thick.

Apply a little oil on each of the idli mould of the idli stand. This makes easier to scoop out when the cooking is done. I used here mini idli stand.

Put the thick filled leafy batter in each of the mould.

Steam those for about 15 to 20 min under low heat. After its done scoop up and place them on the plate. serve hot.


RAMYA has passed me" U MAKE MY DAY AWARD". Thanks a lot ramya. Thats so sweet of u.

REKHA and RANJI has given me "FRIENDSHIP AWARD". Thank u both. Will keep up our friendship. Thanks a lot.

I would like to pass on to


Dearest RANJI has given me new award which is "YUM YUM BLOG AWARD". Getting from u is really pleasure ranji. Thank for passing. This is soo pretty and cute too.

I would like to pass on to

Congrates and enjoy!

Thursday, July 3, 2008


Before 2 months it was the time when I tasted strawberry's for the first time on the occasion of a birthday party. But I was not at all satifised by its flavour whereas smera liked a lot. As usual every weekend was a shopping weekend when I came across a lump amount of fresh dark Strawberries. It was soo attractive to me that it made me to take one pack of those. The same night I was delighted to prepare a shake out of these berries. Beleive me it was really filling and refreshing and also very easy to make. Some uses yogurt for the thickening process but here I have used adding the same flavour of strawberry icecream. Hope you too would like this!


8 to 9 Fresh Strawberries.

1 1/2 cup Milk.

1/4 cup Strawberry icecream.

3 tbs Sugar (as required) or (optional)

Crushed Ice (as required)


Combine all ingredients in blender.

Blend at high speed for about 1 min until smooth.

Thick strawberry shake is ready to serve.



Past 2 days I was soo surprised and soo happy to get some more awards from my dear friends. Here it goes-

VEGETABLE PLATTER AND SIREESHA has passed me BLOGGING FOR PURPOSE AWARD.So sweet of u both. Thanks a lot.

JZ has passed me YUMMY BLOG AWARD. Thanks jz for thinking of me. Getting award from you is an honour.

MYVIEWS AND ARCHY has given me A GIANT BEAR HUG AWARD. Thank u so much for a hug. Same to u guys too. I would like to pass on this award to

PRITI who is a very sweet friend with a amazing blog gave me a huge surprise presenting me new beautiful sweet FRIENDSHIP AWARD. Thanks a lot priti. Nice to have new friend like u. Will cherish it forver.

I would like to pass on this award to


Congratulation friends. Enjoy with ur awards.
HAPPY INDEPENDENCE DAY AMERICA to all. Have a wonderful celebration and enjoy happy long weekend. Me going on a short trip for 3 days, so will be missing few recipe of u all. Will check it out soon as I reach :)