UR RECIPE AND A SPECIAL CAKE

Here are the recipe that I tried with inspiration from other blogger pals. And I must say we loved the end result.

STUFFED BABY EGGPLANT:

I have been waiting to try this for long from ''RANJI'S BLOG''. This curry was extremely delicious and that was a lip-smacking dinner. Thanks ranji for having such a brilliant blog and sharing it with us.

CHILRO:

Dosa in addition with veggie was quite interesting when my hubby visited ''MEDHA'S BLOG''. Actually he stepped forward to try this recipe :) It was too simple to be honest. It was tasty, and healthy like all her receipe are.

PARIPPU VADA:

I was just going through ''LAVANYA'S BLOG'' when my eyes got popped on her masala vada. This features quite regularly at home nowadays. These are the vadas I make them quite often particularly at the time of sunny days as a snack. Its was perfect and crunchy.

DIFFERENT NOTE:

My hubby Rajesh's b day was on 28th so I wanted to give him a small surprise on his birthday. So decided to prepare simple white egg cake. I got the recipe from 'SHILPA'. I am soo glad to see even ''CHAM'' has updated the same cake recipe currently on her blog on the same date. So cham I can say you too have tasted our treat :)).

My hubby is very fond of fruits so decided why not I decorate cake with fruits and also that would be much more colourful. Thus we had a wonderful cake cutting time where our little kiddo smera started singing birthday song.

And we finally ended up having heavy dinner.



I prepared his favourite Sambhar vada , Dahi vada , Chicken puffs , Chicken wings , Peas pulav and Sweet lassi as a dessert drink. It gives a true pleasure to cook for somone whose very special to us. Am I right?

Enjoy!!

VEGETABLE KHICHDI

Right from few days I was keep on asking each of my friends regarding how they prepare their khichdi. Finally last weekend I tryed. Vegetable Khichdi is the comfort meal made from rice and lentils with the addition of various types of vegetables. This is the food with full of nutritious value specially for infants and also for the adults. Its very good for the infants because its mushy type and also its easily digestible. Also at the time of having cold and raging fever this khichdi works really well. I served with spicy salmon fry.


INGREDIENTS.

1/2 Cup Basmati rice.

1/4 cup Both Moong and Masoor dal.

1/2 Cup Vegetables.(I added carrots, beans, cauliflower, brocolli, potato, spinach, peas)

2 tbsp Chopped Onions.

2 tbsp Chopped tomato.

3 Pods of Garlic.

Pinch of Turmeric Powder.

Pinch of Chilli Powder.

Pinch of Garam Masala (Optional).

Salt to taste.

2 1/2 Cup Water.

Coriander leaves for garnish.

Salt to taste.

METHOD.

Wash the rice and lentils well and mix together. Add all the ingredients with water and cook in pressure cooker. When its done, serve hot with a drop of ghee. Garnish with coriander leaves.

I am sending this recipe to ''SRIVALLI'S- MY LEGUME LOVE AFFAIR''

Enjoy!!

PHANNA PATRAVODO - SPECIAL POST

This is a special post that I would like to dedicate to my 'GRAND PARENTS' who are celebrating their '60th wedding anniversary' today on jan 24th in mumbai. Isn't its great and happy news? I wish I could join with them all there :((. We made a call to wish and they were soo happy specially when they talked to smera. I think this would be the best happiness that they would prefer to talk to their grand children , great grand children and ofcourse with their children too. My mom prepared their favourite panchagadai (5 grains addedd payasam). I know she also would have enjoyed being their. I remember the golden days when I used to spend my vocation with them. Whatever I need, my abu (grandpa) would surly bring that for me. Every night ammumma used to tell me her own stories, her experience and struggle that happened in her life. She used to help me in studies too. It would be a great fun when we 6 of us grandchildren would sit around her and would be waiting her to feed each of us with her delicious rice ball. I must say that was the precious time. Ammumma has got many talented skills like she sings, perfect cook, she solves puzzles , sudoku, writing stories, blog and also published her novel named 'AYODHYA'. She taught all the good things, to act right, be polite, give respect to elders and to spread love to all. Those were the nostalgic movements.

I honestly feel proud to say my abu and ammumma that they are the best couples and the lovly person's in this whole world. I am so grateful for being blessed and wish them healthy and peaceful life together.

Our family loves the dish 'PATRAVODO'. Its my grandpa who brings leaves from shop whenever we feel like having it. Now the fun part comes. All used to sit on the floor to remove the veins of the leaves. I used to try my best to take out the veins without tearing the leaves. Hopefully 1 or 2 comes out quite perfect :). After everything is done, all will have fun having the delicious patras. Now all can imagine how special is this recipe for us. And theres an perfect event that am gonna send to 'SINDHI RASOI'S - JUST FOR YOU'. Yea this is for my grand parents.

Now coming back to the recipe 'PHANNA PATRAVODO' its an exoctic konkani dish that each and everyone would like to have all the time. The word 'Phanna' means seasoning. I am lucky enough to get those leaves in Indian shops. 'RANJI' has beautifully explained step by step process on her blog. Click here to view the ingredients. I prepared patravodo in 2 methods. One is what ranji does and many people offen do the steamed process. I steamed and cutted into slices and again shallow fryed those pieces that looks like this -

Another method is seasoned one which is cooked directly into the pan. I learnt this from my motherinlaw. She does it very well. The mixture of the spiced batter with seasoning makes the taste unique.

INGREDIENTS FOR SEASONING.

1 tbsp Mustard seeds.

2 tbsp Urad dal.

1/2 tsp Methi seeds.

Pinch of Hing.

Water as per needed.

2 tbsp Coconut oil.

METHOD.

Heat oil in a pan. Add mustard seeds. When they pop up add urad dal and methi seeds. Fry till its turns light brown. Add water ,salt and hing. Bring to boil. Now place the folded patra and simmer them with a closed lid.

Add water if needed. When its half done, slice them into 2, so that its well cooked inside.

Cook them till its done. (It takes nearly 40 min to cook.)

Sidly dont forget my ammumma's new post ''SIXTY YEARS TOGETHER". Ur gonna love it.

And also ' WISHING U ALL ADVANCE REPUBLIC DAY'

ENJOY!!

SHRIMP BIRIYANI

Shrimp or the prawns are the one that I love a lot under seafood section. I buy them freshly in chinese market. So I decided to prepare biriyani out of shrimps on weekends and thats the day I like to prepare so that I could cook with extra time :) . That was my first trial and came out soo well. Making biriyani is a bit of preparation but its well worth. The flavour of shrimps makes it exceptional.



INGREDIENTS FOR MARINATING SHRIMPS.

1/2 pound Shrimps.

1 tsp Chilli powder.

1 tsp Coriander powder.

Turmeric powder a pinch.

1 tsp Ginger Garlic paste.

1 tsp Meat masala.

FOR RICE.

1 Cup Cooked Basmati rice.

1 Onions .

1 Tomato.

2 Green chillies.

1 tsp Chilli powder.

1 tsp Coriander powder.

1 tsp Ginger Garlic paste.

1 tsp Meat masala.

2"Cinnamon.

1 Bay leaf.

3 Cloves.

2 Cardamom.

Salt to taste.

2 tbsp Oil.

(NOTE: While cooking rice I added 2 cloves, 1 cardamom, cinnamon and 1 bay leaf with 1 1/2 cup of water. This gives a real flavour to the rice.)

METHOD.

Devein the shrimps and wash adding vinegar in water. This reduces the fishy smell. Marinate shrimps with above given marinated ingredients. Let it sit for an hour.

Heat oil in a pan, add all the whole spices followed by the onions, tomato and ginger garlic paste. Fry them till it turns brown. Add chilli pd , coriander pd , turmeric pd , garam masala and salt and fry them for 1 min. Then add the shrimp marination and cook on high flame for 5 mins and simmer till the oil comes out.

Add the cooked basmati rice and stir well till the rice is fully absorbed by the masala. Garnish with corinder leaves.

Serve hot with raita.

Enjoy!!

PANEER KOFTA CURRY

Paneer koftas are the delicious rich gravy with an irresistible flavour that can be had with naans or chappati. These koftas gives a nice bite and its of soft texture inside. For much more healthier for kids try adding chopped spinach along with kofta mixture. They will love them for sure. Those who dont like paneer, they can substitute with any boiled veggies.

INGREDIENTS

FOR MAKING KOFTAS.

100 gms Paneer.

1 Boiled Potato.

1/2 tsp Chilli powder.

1/2 tsp Garam masala.

Pinch of amchur powder. (Optional)

1 tbs Maida.

Salt to taste.

Oil for deep frying.

FOR GRAVY.

1 Onion.

1 Tomato.

2 cloves of Garlic.

1 tsp Ginger.

1/2 tsp Jeera.

1/2 tsp Chilli powder.

1/4 tsp Turmeric powder.

1/2 tsp Garam masala.

1/2 Cup Cashewnut paste.

1/4 Cup Milk.

Water if needed.

Salt to taste.

FOR GARNISH.

Corinander leaves.

METHOD.

Mix all the ingredients for koftas. Make small balls.

Deep fry the koftas and keep it aside.

Grind onion, tomato,garlic and ginger into fine paste. Heat oil in a pan. Add jeera and then the onion- tomato mixture. Fry them till the raw smell goes off. Then add chilli pd, turmeric and garam masala. When its done add cashewnut paste and milk to make it rich gravy. Add water if needed. Season with salt. Close the lid and simmer for 5 min.

Add koftas at the time of serving and garnish with corinader leaves.

Enjoy!!

BITTERGOURD FRIED CHIPS

This is the one that I prepared most offen whenever I buy bittergourd. Its just quick, simple and goes perfect with kanji. For removing bitterness from the veggie just sprinkle salt on the cut piece , let it sit for few min and squeez out excess water. It works. People who dont love bitter taste can try same recipe with chinese bitter melon.

INGREDIENTS

2 Bitter gourds.

1 1/2 tbsp Chilli powder.

1/2 tsp Turmeric powder.

Pinch of Hing.

2 tbsp Rice flour.

Salt to taste.

Oil for deep frying.

METHOD

Wash the bittergourd and cut the veggie into round circles.

Marinate it with all the dry ingredients listed above. Let it sit for half an hour.

Heat oil in pan. Deep fry them until brown.

Serve hot.

Enjoy!!

CHICKEN PUFF

I was starving to have chicken puff since long. So got a chance to prepare when my cousine visited my place. He too enjoyed having it and trust me friends they were just too good to be true. We enjoyed having puffs with brocolli garlic fry. Its very good quite filling appetizer at parties and also would be perfect on rainy day.

INGREDIENTS.

1 Sheet Puff pastries.

1 1/2 cup Boiled shredded chicken.

1 Chopped onion.

1 tbsp Chopped Garlic.

1 tbsp Chopped Ginger.

1/2 Mashed Potato.

1 tsp Chilli powder.

1/2 tsp Turmeric powder.

1 tbsp Garam masala.

1 tbsp Oil.

1 Egg.

Salt and pepper to taste.

METHOD.

For shredded chicken:

I used chicken thigh pieces. Cut into small piece. Boil water adding salt and red chilli powder. Drop the chicken piece and let it cook for 15 min. Drain and shred them. Keep it aside.

For the stuffing:

Heat oil in a pan. Add ginger and garlic followed by chopped onions. Saute them till onions becomes translucent. After its done, add chilli pdr, turmeric pdr, garam masala and salt. Then add shredded chicken and mashed potato. Mix it all together so that masala coats the chicken mixture. Lastly add the crushed pepper and remove. Allow the mixture to cool.

Thaw the puff pastry as per the manufacturer's direction. Sprinkle some flour on the top of your board. Now cut the puff sheets into 6 squares carfully. Take out spoonful of chicken mixture and place them on the one side of each pastries pieces.

Seal the edges with water and fold them carefully. Press the edges with a fork to give a good look.

Whisk an egg and brush them on the top of each puffs. This makes puffs shiny and even more crispy. Pop them into an preheated oven for about 15 min or until its golden brown.

Serve them hot with ur favourite veggie stir fry.



Enjoy!!

RAVA DOSA WITH MINT AND ONION CHUTNEY

Rave dosa is one among the varities of dosa's. I make them offen and its my favourite. Most of the people grind the mint leaves as it is. But my mom makes it entirly different frying mint leaves with rest of the ingredients. She used to make mint chutney offen when I returned from school and we used to take some for my grandpa who too loves soo much. Onion chutney is familiar to all and would be all's favourite. Isn't? Mint and onion chutneys goes well with dosa and idlies.

INGREDIENTS FOR MINT CHUTNEY.

1 Bunch Mint leaves.

1/2 Bunch Coriander leaves.

1/4 Cup Grated Coconut.

2 Green chillies.

3 to 4 Cloves of Garlic.

1 tbsp Grated Ginger.

2 tbsp lime juice.

1 tsp Oil.

Salt to taste.

METHOD.

Heat oil in a pan. Add garlic, ginger and green chilly. Fry those till the raw smell goes out. Add rest of the ingredients except lime juice and fry for 2 min. Allow it to cool. Grind the mixture with lime juice. Serve.

INGREDIENTS FOR ONION CHUTNEY.

1 Big chopped Onion.

2 Red chilli.

Small lemon sized tamarind.

1 tsp Oil.

Salt to taste.

(Instead of tamarind, you can add 1 small tomato. It gives extra colour)

METHOD.

Heat oil in pan. Add the chopped onions, red chilli , tamarind , (tomato) and salt. Fry for 1 min till the onion changes its colour. Make sure to keep the flame under medium heat. Allow the mixture to cool. Grind the mixture into a smooth paste. Transfer them into the bowl and dizzle with coconut oil.

INGREDIENTS FOR RAVA DOSA.

1 1/2 Cup Rava.

1/2 Cup Rice flour.

1/4 Cup Curd.

1 tsp Jeera.

1/2 tsp Grated Ginger.

Few Curry leaves.

Water for making batter.

Salt to taste.

METHOD.

Mix all the ingredients given above in a bowl and leave the batter sit atleast for 1 hour.
Grease a non stick griddle with oil. Spread the batter evenly. Pour oil around the dosa for roasting its sides. When the dosa are well cooked on the top, spread the mint chutney and remove from griddle.

Serve it with delicious onion chutney.

Enjoy!!

POMEGRANATE JUICE

A big hai to all u there. Hope just like me, u all too have enjoyed ur holidays and new year 2009. Days went soo soon and now am back with my routine period. We have been to LA and San diego with my cousine and obviously it was fun. After returning from trip we celebrated potluck new year which was also very excited and memorable one. Again wishing u all a very happy new year. On this, I have come up with an attractive and tasty drink 'POMEGRANATE JUICE'. The pomegranate fruit has lots of benefits like it prevents breast cancer, protects arteries, lowers bad cholesterol, blood pressure etc etc.


The drink was much more delicious when I topped it with mint leaf that I like to have them in most of my drinks. I feel it brings out the real fresh flavour and just double the taste.

INGREDIENTS.

2 Pomegranates.

2 tsp Sugar.

1/4 cup Fresh Lemonade Juice.

1/4 cup Apple Juice. (optional)

Mint leaves for garnish.

(Hey guys have a sip) :)

METHOD.

Seed the pomegranates. Blend them in a mixer along with sugar for about 1 min. Strain the juice if desired. Mix in the fresh lemonade and apple juice and top it with mint leaf.

Enjoy !!