New Dreams

Microwave: Veg Cheese Sandwich

2011-12-02T04:51:00.000-08:00

Damn! I loved it.
All in 10 mins – I love it more.
Morning – this was a lazy morning (I’m lazy 24X7: p)
This bread loaf was laying there – fatty “Daily Wheat Bread”
It’d be dead if I don’t consume it soon.
And there is no gas at home. Yeaaaaah! Damn thing I didn’t register.
But with the microwave around – It’s no more a “mandatory”
I bought lots of fresh greens. I love greens. Capsicum, Spring Onion and Corianders.
I wanted to consume something heavy and my doctor told me that I can eat all the butter/cheese/paneer in the early mornings. Guilt-free; I went ahead to make this fresh, crispy vegetable sandwich.
We had a pizza party in office last week and I’ve picked up all the left over “Oregano” , “Red Chili Flakes” sachets. I’m proud of myself – as I’m using them right J
Ingredients:
· Wheat Bread Slices - 6
· Onion – 1 Medium
· Capsicum – 1 Medium
· Coriander – 1 Bunch
· Butter – 1 Cube
· Cheese – 1 Cube
· Oregano – Dominos
· Red Chili Flakes – Dominos
Method:
· Cut onions, capsicum, and coriander. Fine chop them into tiny-mini.
· Take this stuff in a bowl – mix them properly.
· Let the butter melt in room temperature – I’ve got Amul Butter – school packs. They are so cute and the wastage is less (consumption would be limited- I guess)
· Grate the cheese
· Spread butter across the bread
· Spread the vegetable filling on the bread
· Garnish with cheese – I didn’t over do cheese – used sparingly – I wanted it to be more of vegetables. You may add as much cheese as you would like to
· Place the bread slices on the “Crust-Plate”/”Pizza Plate” .
· Push into the Microwave.
· “Microwave+Grill” on High for 90 seconds.
· Bring em out ; season with Oregano/Red Chili Flakes / Pepper
· Yay!!! We’re done. All in less than 10 minutes!!!!!!
· Rush-hour nutritious breakfast and feels looooooot fresh too J

Microwave: Springs n Tomatoes Rice

2011-12-02T04:40:00.000-08:00

Y’day was a b’ful/fun-filled/excited day. I cooked rice for my lunch box – but while I was about to leave to office – I wanted to have a Sub for lunch. Yeaaaaaaah! I did have chicken sub with all that mustard and honey sauce dripping. Succulent chicken pieces . Oh! My , I did have a good time.
Anyways; since I changed my mind about lunch – I dumped my Tupperware box in fridge. Tupperware eh? That thing has got onto me. I do have b’ful collection J
I returned from the office – its about 10:00 PM. Did’nt feel like having one more Meusli /oats dinner. Wanted to have something light, conti estyle and yet spicy. More than anything I wanted to use that cooked rice lying in the refrig. My husband got this imported spring onions and I just love them. The whites are big and large, long stiff stalks – excellent for conti-style cooking. Nothing can beat the desi springs though. They are best suitable for curry. Curry tops the chart always.
I grabbed my Tupperware, springs, coriander (a must & default in my cooking) J
I walk towards the sink to wash these. Oh! Wait! Did I see something Red and White? Did I just pass by something? I step back. In my mini-veg-trolley – Tomatoes and Garlic!!! Ahh, damn! You folks. OK! Come on in. I’m such a fluctuating cook haha.
Hence the color n flavors.
Cooking Time – 5 Mins
Preparation Time – 10 Mins

Ingredients:
· Butter Cube – 1
· Garlic – 5 Pods
· Spring Onions – 2
· Tomatoes –Medium Size – 2
· Dominoes Red Chili Flakes Sachet – 1
· Coriander – ½ Bunch
· Salt – Acc to taste
· Chinese Salt – ½ Tsp
· Cooked Rice – 1 Min

Method:
· Mince/Finely chop garlic, spring onions, onion stalks.
· Take a microwave safe bowl – add butter and above cut stuff
· Microwave high for 1.5 Minutes
· Chop tomatoes into small cubes, finely chop coriander.
· Add these to the Bowl along with red chilli flakes, salt and Chinese salt
· Microwave High for 2 Mins(Uncovered).
· Now add rice- mix well Microwave on High(Uncovered) for 1.5 mins
Garnish with freshly chopped coriander, adjust seasoning – server hot :-)
I simply loved the garlic, butter and freshhhy veggy flavors.
I almost forgot to say this – cooked-n-refrigerated rice is good for making “fried rice”/pulaos.

Spring Onion & Red Chilly Fried Rice

2011-11-28T06:53:00.000-08:00

Wow! This was amazing. It was an innovation. A spontaneous one and I just loved it.

It was such a tiring late evening (almost night I can say). 10:30 PM is way too night ha-ha

I was working in night shifts in the office and barely had any sound sleep since three days.

Y’day was the worse. I just had 3 hours sleep and had to rush to office. Well not office but a team outing to a resort. Though I’ve not been a active participant but the resort and office work took its toll on me. I barely had any energy to drive back to home. Just wanted to throw my slippers off and hit the bed. But; this thing called “hunger” – damn! It’s so pricky. Pricky like a taunting wife (it’s that bad).

My husband too had the same pricky hunger. I was so thinking on what to order (home – delivery) KFC/Biryani/ Subway ---- wasn’t very keen on ordering stuff. Milk n Oats / muesli /cereals. Easy – but … Oh! Damn that but… meanwhile my husband – guess he read my mind – “Let’s not order stuff from out and not go for cereals too – Can you make one of your quickie?”

As an obedient / typical “bharteey naari”(Indian wife) – I agreed.

BOOM! BOOM!! BOOM!!!

Go open the refrigerator – found this fresh spring onion. My favorites. Went ahead thinking I’d make a curry. I’m such a flickering person. I settled down to experiment on some fried rice. I did not find any green chilies in there – hence decided to prepare this pepper-spring onion fired rice. But I ended up with red chili flakes spring onion.

When I prepare fried rice / pulao kinda recipes – I always prefer cooking the rice in microwave. Though I had other stuff in micro hence turned to my good-old-friend – electric rice cooker.

Ingredients:

Rice – 2 Cups (these are Indian cups and quire small – I must say two fistful would make one cup)
Water – 4 Cups
Olive Oil / Vegetable Oil – 5 Tsp
Ghee/Butter – 2 Tsp
Garlic Pods – 10 minced / chopped
Salt – Acc to taste
Pepper – ½ Tsp
Spring Onions – 5
Red Chilies – 5 (Acc to taste)
Ajinomotto (Chinese Salt) – ½ Tsp
Coriander – 1 Small Bunch

Method:

Add rice, water, salt to electric cooker and let it cook.
Add oil + ghee to skillet
Separate the onions and stalks
Chop the onions to circles
Finely chop the stalks
Add garlic and onion to the wok.
Let the white folks turn pink – then add finely chopped spring onion
Cook for 5 minutes – while stirring randomly.
I’ve torn the red chili flakes with my hands
Add red chili flakes, Coriander Chinese salt, salt, and pepper to the wok
Oh! Wow! What a great color kaleidoscope that was.
Mix well
Put on the high flame – add rice gradually
Gradually adding rice would ensure the whole greens/reds/seasoning is spread evenly

Serve hot.

It was amazing – fresh fragrance, the fibery texture while we chew spring onion. Wow! What an amazing flaovour!!!

I would make it a regular in my kitchen

Raagi Rawa Dosa

2011-11-18T06:10:00.000-08:00

One fine day that was last day morning – I woke up to the idea of preparing a Rawa Dosa.

God only knows why.

And strangest thing was I just thought its Mix Rice Flour(rice ground to coarse powder) and Rawa(Suji)

Did not even google the recipe.

Ground two cups of rice to coarse powder. Mixed some suji in it. Dashed it with some salt . I was vrrooom! Disaster struck when I did pour it onto the pan. I could not remove it and neither did it taste well. I was like WTH! WTH!! It was then I decided its better to google.

OMG! WTH was that! Recipe actually demands the rice flour to be fermented for 3 hours in sour buttermilk or water. Neither I have that time nor I’m such a huge fan of this Rawa dosa. OKAY! Done is Done! What Next???

YAY! Disaster Management! I love to do some quick fixes in kitchen. As I’m super confident I’d turn things edible (tasty too eh J)

First step was to make that yucky looking plain white liquid to color.

Hence grabbed these b’ful round n bright tomatoes, finely chopped coriander, curry leaves and onions

Took them in a bowl – added pinch more salt, turmeric, ginger garlic paste, red chilly powder and generous amount of coriander powder – crushed/mixed them with my fingers. Now this part of crushing with fingers was an expert tip from one our Muslim family friends. This would enhance the taste and flavors are mixed uniformly all across. Aunty told me this while she taught me preparing majjiga pulusu.

And the next step was – to make the liquid more nutritious and bit more tasteful . I don’t know I did not like that bland spread of rice n suji . Hmm while I was still wondering if I should add wheat powder – I found my good friend – Raagi Powder.

To that bland looking mixture – I’ve added the “colourful stuff” and then this pinkish flour.

Guys! I’m such a random cook – I don’t the heck remember the quantities. Its all about to bring the right flavor and the right consistency for a dosa.

Heat the pan – add some oil – splash water (a religious exercise I do without any logical knowledge).

Pour this liquid – around a cup – I used Sambhar Serving Spoon(Ganta) to it.

Oil all around this pan cake ( it can be called pan cake now eh J )

Let the bottom side be roasted and then turn it over.

Stand for a minute

Serve hot with curd/pickle.

My husband was floored by it

Spring Onion N Moong Dal

2011-11-17T07:52:00.000-08:00

Preparation time – 15 Mins
Cooking Time – 15 Mins
Spring Onion is one of my favorites. And nothing can buy me the feeling of I buying it from Badi Chowdi mandi. We have our regular vendor – for almost 13 years. He has this bright smile and his wife is very pleasing and beautiful. Its always heart-warming to visit their bandi.
I’m almost addicted to this spring onion. I do try it out with moong dal, red gram and tomato. Once in a while I do cook with potato too. For today; I had to be a quickie. And did’nt have much time to ponder on the combination – hence rushed forward for moong dal.
Ingredients:
1. Oill – 2 Tbsp
2. Green Chillies – Slit : 5
3. Garlic : 7
4. Curry Leaves – chopped : 7
5. Turmeric Powder – ½ Tsp
6. Spring Onions : 10-15
7. Moong Dal (Pre soaked in water for 30 mins)– 1 Cup
8. Coriander Leaves – 1 Small Bunch
9. Salt – Acc to taste
Method:
Heat kadai – add oil
Add green chillies, garlic, curry leaves
Separate the glorious white onion from the stalks
Chop the onions and the stalks.
Add the chopped onions to the kadai
Yummieeeez the smell - just love it.
Once the white darlings turn pale pink – add moong dal.
Stir well – After 2-3 mins put in salt and turmeric powder
Finally add the chopped stalks. Mix well.
Cover with a lid.
Keep checking if you might have to add some water.
Once its cooked – add chopped coriander.
Server it with roti/rice.

Erra Kaaram Bheerakaya Pesarpappu

2011-11-17T06:40:00.000-08:00

God! Wow what a meal that was.
I had spicy rasam(would post my recipe of this too) with “erra kaaram bheerakaya pesarpappu.”
Erra Kaaram is red chilly powder. Bheerakaya =Ridge Gourd ; Pesarapappu = Moongdal
I usually prepare the ridge gourd in fresh green chillies.
That is pale green and yellow in color.
The one I prepared today looked quite different for two reasons.
R-One : I used red chilly powder
R – Two: I’ve added pesarapappu without pre-soaking them. Instead of mushy looking pappu – I had something which looks like specks of pebbles.
It was more of red and dark green. Dark green as I’m still “in-fling” with curry leaves.
Nothing or no one can take away coriander from me haha
Usually I soak pesarpappu for atleast 30 mins before it goes into the skillet.
Today I had no plan of using it – eventually; without my knowledge I grabbed this jumbo glass jar.I have taken two fistful – and added to the skillet. I did not even wash it – lest I change my mind? There is so much moong dal in the pantry – since we had this party at home last month.
It would be infused with insects if I leave it like that (btw – insects are high protein food).
Hence all this unplanned grabbing. And I do have this “compulsive moong dal disorder” hehehe.
Best part of this curry is – it does not need any stirring once its covered.
I attended to all my house-wife chores – while it being cooked.
Ingredients:
1. Oil – 3 Tb Sp( I’m not a oil freak – I just use so that I can roast my spices)
2. Ridge Gourd – 2 Long
3. Moong Dal – ½ Cup – Actually two fistful would make it one cup I guess
4. Mustard Seeds – ½ Tsp
5. Jeera – ½ Tsp
6. Onion – Medium – 1
7. Curry Leaves – 10 Crushed
8. Coriander – 1 Small Bunch
9. Ginger Garlic Paste – ½ Tsp
10. Turmeric Powder – 1 Tsp
11. Red Chilly Powder – 2 Tsp
12. Salt – 1 Tsp
13. Coriander Powder – 1 Tb Sp
Method:
Heat the Oil in a skillet.
Once its hot – add mustard, jeera
Let them splutter – add finely chopped curry leaves.
Stir – add chopped onions
Let the onions turn translucent (slightly pink)
Add ginger garlic paste and mix well
After a minute – when the gingery smell emanates – add turmeric
I just love this fragrance – turmeric, ginger –garlic and onion
Wow! I love cooking so that I can smell this J
Now add ridge gourd (cut into cubes) to the skillet
I was about to add red chilly powder at this instance – then my eyes fell upon these golden crystals
Moong dal – in a spur of a moment – it all happened
Now; add moong dal – red chilly powder
Taste and adjust salt/chilly
Add enough water – so that the whole thing is just drowned
Cover with lid – put on simmer
Check after 15 – 20 mins
Should be cooked – if not add some more water.
Before you put off – add coriander powder, freshly chopped coriander and stir well.
Serve with roti/rice.

BG - Moong Dal (BG - Bottle Gourd)

2011-10-28T20:44:00.000-07:00

I like lentils/Dal/Pappu as bland as possible.

I dislike any thing that dominated theflavor of Dal and make it weird.

And for me these are a threat – Tamarind(tops the chart), mustard seeds, red chillies.

When I was a kid/unmarried ( J ) : Whenever my mom prepared this typical southy style dal – it wastime for me to have my food at neighbors. By God’s grace – since my childhood Ialways had Sindhis/Jains/Gujjus as our neighbors. It was never really hard onme to consume “tamarind-infused” dal. I used to have peeeka watery dal atSindhis – simply bland coriander dal at jains and “sweet n sour”-watery dal atGujjus. And I loved them that way. I literally drink dal. Its reallypost-marriage the trouble began. My husband is a big fan of Tamarind. And ; Ihad to change my aversion for tamarindto a “neutral –peaceversion” L .

Ever since we moved into a new place – asthe kitchen is not yet totally set and there were limited resources available –I’ve been making “tomato-pappu”, “palakura-pappu” and the likes with ewwtamarind( I don’t even like to touch it) , mustard, red chillies. But now; Ireached a saturation poin – a “break-even-point”. I’ve declared to myself andthe house – that its my day & my dal. YAY!!!

Eager to find palak /some green leafy veg –I’ve opened the refrigerator. I’ve found this “Kaddhu” in the basket. Irecollected – the way I used to savour this plain – bland dal back“pre-marriage” days. One roti and 3-4 bowls of dal – while my siblings stare atme (like an “alien”)

Ingredients:

1.       Moong Dal/Pesara Pappu – 1Cup
2.      Water – 5 Cups
3.      Oil – 2 Tbsp
4.      Ghee – 2 Tbsp
5.      Jeera – 2 Tbsp
6.      Green Chillies – Slit – 2
7.      Garlic Pods-Crushed/Minced : 5
8.      Onion – Medium Size – Sliced :1
9.      Turmeric – ½ Tsp
10.  Tomato – Medium Size – Cut intocubes – ½
11.  Kaddhu/Sorakaaya/Anyapakaaya –200 Gms
12.  Salt as per taste
13.  Red Chilly Powder – 1 Tsp
14.  Coriander Powder – 1 Tbsp

PPreparation Method:

In a cooker pan– add ghee + oil.
When this fattyliquid is hot enough – add jeera, minced garlic, green chillies.
After 30 seconds; add onions.
Let onions turntranslucent/pink – haldi, kaddhu cubes, tomatoes, dal, salt, chilly powder.
Mix well.
Add water –cover and let it whistle for 3-5 times.
When thepressure is out and it is safe enough to open –
Check for consistency
Taste to adjust seasoning
Add more waterif you want it to be soupy/liquidy – bring to a boil
Add corianderpowder , finely chopped cilantro – mix well .

Boom!!! Your’redone. Quickie office-rush hour – yummy dal .
Simply love thebottle gourd flavor in this dal.
I had it withsteamed rice n lemon pickle. Was “AWESOME” !!!

Curry Leaf Infused - Maggi Pazzta W/Baby Corn

2011-10-28T20:21:00.000-07:00

I’ve been to supermarket and found this newproduct from Maggi.

Pazzzzzzztaaa.

There were around three flavors on theshelves.

I cant recall them but I took a red coloredone – could be a tomato flavored/curry flavored.

I really wonder how cant I recall what Iate.

I used loads of baby corn and curry leaf –I don’t remember what masala was that.

Anyways – I so much wanted to try out thisnew product – grabbed it(Paid for it – Ofcourse! )

It was this lazy morning – not exactly lazy– but I was so much sunk into this book called “Freedom At Midnight”. Baskingin the sunrise, sipping my tea – while all these tiny tiny butterflies all overme – that was a heavenly feeling. I did not realize it was 9:00 Am – until Ifelt “hunger pangs”

I go open my “mini-pantry” for muesli – itwas then this Pazzta toppled over and was eager to be cooked. Since – we stillhave’nt set up for home yet – I did’nt find any of my sauces . So I thought ofgiving it a southy tamper. I went to the refrigerator to pull out greenchillies – but I found these b’ful, sleek n cute baby corns . And; also myhouse-maid got so much Curry Leaves that I was eager to get done with them - lest they get rotten. Curry leaves werefresh and baby fresh. I’ve decided this pazzta would go “curry leaves-babycorn” pazzta. I’m a crazy fan of curry leaves – their smell and also the taste.Usually – finely chop them – enjoy that b’ful strong fragnance.

Here goes my spicy, southy pazzta:

Ingredients:

Maggi Pazzta – 1 Packet
Oil – 2 Tb Sp
Mustard Seeds – ½ Tsp
Zeera – ½ Tsp
Curry Leaves – 20
Green Chillies – slit - 3
Onion – Medium Size – 1
Baby Corns – Cut into thincircles - 5
Turmeric Powder– ¼ Tsp
Salt – Acc to taste

Preparation Method:

Take a skillet and add oil
Once the oil is hot enough add mustardseeds, Jeera.
Once they splutter – add finely choppedcoriander, green chillies.
After say; 30 secs add – sliced onions.
Let the onions turn pink n translucent.
Add turmeric powder, salt , baby corn.
Mix well.
In a bowl – take ½ cup water .
Cut out the maggi masala – mix in the waterusing finger tips.
I do this to avoid any lumps while add thismasala powder to the skillet.
Back to the aroma-emanating skillet.
Add water – how much water ??? I cant tellyou that. I’m not a strict follower of “Directions” behind the wrap.
All I knew was Pasta consumes lots of water– for it to become soft .
So I’ve added around 10 Cups of water.
Bring water to boil – then add the“lump-free-masala”.
Add pasta to it.
Simmer- believe in “super-slow-cooking”. So I’ve minimized the flame.
Cover the skillet with a lid.
Should take 10 mins for the pasta to beedible. Check the seasoning and adjust accordingly.
Before take off – I’ve added finely choppedcoriander.

Serve immediately.

We’ve fell in love with it. Spicy, tangy,curry-leaves/coriander not to forget the “baby-corn” factor.

Atleast for me ; It was rich in terms ofminerals/vitamins.

Though it was too hot for me – my husband relished it.

I had to gulp in some orange juice later J

Mushroom in Tomato

2011-10-28T20:14:00.000-07:00

Mushroomsare one of my favorites.

I’m adie-hard fan.

The firsttime I had mushrooms was when I was 10 I guess.

We werein a small town then and was never aware of a “veg” called Mushroom.

It wasthis “Chinese Restaurant” in Koti(Hyderabad) – Sidartha Chinese Restaurant.

That wasthe first time I’ve ever stepped in a Chinese Restro and had everythingfirst time there. Fried Noodles , Mushrooms . Wow! I can never everforget that “feeling/experience”. Even now; after almost 2 decaded – whenever Ipass by – I miss my heartbeat. As if – it was my first crush. I could neverever get the same taste of those noodles.

Coming toMushrooms – my husband detests them – and I love them.

And; thatdoes not stop me from preparing these highly nutritious things.

Ingredients:

1. Mushroom– 200 gms

2. GreenChillies – Slit : 4-5

3. Onions –Medium Sized –Sliced – 2

4. Tomato –Medium Sized – Cut into cubes – 2

5. MustardSeed – 1 Tsp

6. Zeera – 1Tsp

7. CurryLeafs – 10

8. Coriander

9. Garlic –Finely Chopped – 5

10. Ginger-Garlic Paste – 1Tsp

11. Coriander Powder – ½ Tsp

12. Garam Masala Powder – ¼ Tsp

13. Oil – 2 Tb Sp

14. Salt – according to taste

15. Red Chilly Powder – 2 Tsp

16. Turmeric Powder – ½ Tsp

Preparation Method:

Washmushrooms with salt added in it.
Salt issaid to be a good cleanser.
Cutmushrooms into cubes.
Take askillet – add oil to it.
When oilis hot enough – add mustard,Jeera, garlic.
Once theysplutter – add green chillies, sliced onions.
Let theonions turn slightly brown.
Add turmeric, Ginger-Garlic paste, finely chopped Curry Leaf andCoriander.
Addingchopped curry leaf at this juncture would retain all its iron and goodnessinstead of burning it off in the oil. I’m somehow got hooked up with curry leaf– and I’m using it at plenty. You may as well skip it and with it all thegoodness too .
After 3-4minutes – add mushroom and mix well.
Let itsit for 5 mins – now add tomatoes, salt and chilly powder.
Cover itwith lid.
After 5mins – if required pour some water .
It mighttake 10 minutes for the mushrooms to get cooked.
Beforeyou take off add garam masala powder, coriander powder and freshly choppedcoriander.
Mix welland take off after 2 minutes.

I servedthis with moong dal and hot rice.

I savoredit like crazy. My husband too – a very nice chap – had it without anycomplaints of disliking mushrooms. I’m sure he relished it – but would not sayit.

Iremember during my brief stay at Chicago – my bhabhi is an awesome cook – shemade this mushroom curry. Simple but was so delicious – I had it as if I’mstarved for a month and gorged on it for 2 days.

Garlic Mashed Potatoes

2011-09-20T08:00:00.001-07:00

I have a little story behind preparing this.

One evening my husband was mentioning about this "Continental" outlet near his office.

He was in absolute awe of the "Steamed Chicken with Mashed Potatoes"

I was like what is the price - and it was some Rs.300-/- odd.

WTH!!! Too expensive for speck of bland , white boiled chicken and potatoes.

It was then i decided to prove my husband - what a waste expenditure it was.

I did'nt know how it tasted - i did'nt know how it looks - but i took the resolution to cook.

I did ask him - how it tasted.

A bit salty, creamy and smooth.

I did search Google.

When i've gone through the recipe - i was like WTF!!!

Damn too easy and cheap and that smart restaurant fellow sold for 300???

Anyways - here we go.

Ingredients:

Potatoes - 3 (Medium Sized)
Milk - 3/4 Cup
Butter - 1 Cube
Salt - As per taste
Pepper - As per taste
Garlic - 7 Cloves(Finely Chopped)

Method:

Cut the potatoes in cubes
Take a pressure cooker - put the cut potatoes - pour enough water - let it boil for 3-4 whistles.
Count of whistles depends on your cooker .
Boil them so that they should be easily pierced by a fork.
When they boil - mash them to a paste.
Meanwhile take a pan - add a speck of butter and saute the minced garlic.
Take out the garlic from the pan - onto a plate
Pour in milk and add butter to the same pan.
Heat it so that you melt the butter - but do not boil
Now add salt, pepper and sauteed garlic.
Add these mashed potatoes and mix well.
Serve hot - Garnish with coriander .

I did make it - and did taste my first mashed potatoes.

It was great!!!

My husband liked it a looot too.

Simplest recipe - rich in carbs and is healthy fro breakfast.

Fresh n Spicy Carrot Salad

2011-09-15T07:09:00.000-07:00

Carrot salad is my favorite. For the rich saffron color and the taste. I don’t like to much on carrot as such – but the grated carrot with addendums to it – makes it yummy. I found these beautiful spring onions in my refrigerator – thought I’ll experiment. I like the stalks of the spring onion. They emanate such a wonderful fragrance . Wow! The mere sight and thought is mouth watering!!! Spring Onion bulb(I mean the white onion) – its very spicy and I somehow like its texture J I love to eat this salad for other reasons like its rich in several vitamins/wot eva you call it – its good for eyes and skin. Makes me feel fresh. And I believe in simple /effortless cooking. So I made it one of our breakfasts. Here we go:

Ingredients:

Carrots – 2
Green Chilly – 1
Lemon - ½
Salt – ¼ Tsp
Coriander
Spring Onion – 1

Method:

Grate Carrot
Finely chop /mince green chilly, coriander and spring onion.
Chop the spring onion stalk too.
Take a bowl – mix all the above – either with a spoon or hand.
Add lemon juice and salt mix well.
Now add the grated carrot – not whole of it.
Carrot is very heavy and would not be easy to mix in everything.
Take grated carrot portion by portion – mix well with the “wet spices”
This way we can ensure – the whole salad has even taste and fragrance.

Garnish with chopped coriander :-)

In a rush but cant wait to blurt it out!!!

2011-08-04T04:05:00.001-07:00

Wow!!! i made super yummy "methi moong dal".
All in 20 mins.
Cant wait to post the recipe.
But in a rush to office. Damn! these night shifts.
I wanted to share that i made it and would post the recipe "at the earliest"
Turned out so yummy - i had it with a small bowl of rice, a lil splash of ghee and few drops of lemon.
Wowwwwwwwwwwwwww! Feels like heaven.

Just cant wait to post it.
Will do it after office.
Bye.

Aloo Methi n Spicy Dal Fry

2011-08-03T13:22:00.000-07:00

God! Been so long since I’ve posted any .
Actually I’ve not been cooking offlate.
I must admit – I missed it.
I was so stressed out with all this business trip to US n the night shifts.
I started feeling sick of it and decided to give a break.
I wanted to pause, relax n rejuvenate.
I know mid-weekday is no good time to take off but f* it man!
I could no longer continue..
I’ve decided to do some cooking today – its been so long and that was the only way I could relax 
I was actually thinking of cabbage kofta curry – I called up my mom to ask her recipe(Man! She does it awesome – finger licking good – For some reason she always prepared it on my b’day. )
Mom said it’s a lengthy process and since u’re down with flu better try it someother day.
So that was cancelled.
And I wanted to try some quickie yummy.
So I’ve settled for aloo methi and spicy dal fry(with Chana dal)
Aloo Methi slowly picked up and dal was like a cracker.

Aloo Methi & Spicy Dal Fry:
I love to do multi-tasking while cooking and love the way I manage time.
Here it goes

1. Take a pressure cooker – 1 Cup Chana Dal (washed)- little salt, garam masala powder, a bit of cinnamon and a clove. Keep it for boil.
2. Take a pan ; add little oil and heat it.
3. Meanwhile cut green chilies n onions in slices (enough so that you might want to add for dal-tadka n potato too).
4. Now; add jeera, green chillies and sliced onions to the pan
5. While onions are in the process of turning to b’ful pink – take potatoes peel n wash and cut into cubes (Smaller/ thinner cubes and we would not add any water)
6. Divert attention to onions – I’m sure they must be that my fav b’ful pale pink.
7. Add turmeric , ginger garlic paste and salt. Mix it well.
8. Let the onions settle and turn slight brown.
9. Meanwhile wash methi and coriander leaves – wash n finely chop them.
10. Add the potato cubes to the pan. Mix well.
11. Add the chopped leaves.
12. Mix well – wow! The aroma of methi n coriander is mouth watering.
13. Cover the pan with a lid – simmer the stove and leave it alone 
14. Now to the dal cooker – chana dal takes a little longer to cook – so I did not disturb till it whistled 10 times.
15. Take a pan – add oil to it.
16. Meanwhile since I’ve already had green chillies and onions with me – I took this b’ful big fat red tomato. Cut into cubes.
17. For the tampering get ready with shahjeera, clove, cinamon and chopped garlic(I use a looooooot of garlic in my cooking).
18. Come back to the dal pan – I must say this – I add a dash of ghee to the oil. Just for the taste and fragrance.
19. Oil must be really HOT now – add jeera, garlic, green chillies and onion.
20. Yet again I wait for the onion to turn pink.
21. Divert u’re attention to the Potato – mix it – give a gentle touch 
22. Onions might be pink now – add salt , turmeric and coriander . Mix well.
23. Now add the chopped tomatoes
24. Sprinkle some red hot chilly powder.
25. Cover the pan.
26. Come back to the cooker – it might have cooled down now after a steamy affair with dal and the spiced – might have been relieved of the pressure.
27. Open and mash the dal.
28. Check on the tomatoes after 2-3 mins – must be mush and soft.
29. Add water to dal – desired consistency and add to the pan.
30. Check for salt. Key to good recipes is to keep tasting.
31. Sprinkle some dhaniya powder , garam masala and let it boil.
32. Check on the potato – it must be boiled now – sprinkle some dhaniya powder and put off the fire.
33. Dal must stay on boil for 3-5 mins.
34. Just before you serve – add lemon juice to potato.
I served with rice, ghee, Andhra mango pickle n some papad.
Potato and Dal were sold out 

Purple Cabbage Curry

2010-06-29T03:23:00.000-07:00

Purple Cabbage – Very fashionable cabbage J As a child I was always fascinated by this. Since I could only get to see this in T.V or some magazines. Now we get it everywhere. I bought it at SPAR. SPAR got the freshest vegetables. I was so delighted when I saw it happily arranged in a cold shelf. While buying, I thought of making some salad with it. However I ended up making a kura/curry.

All through ; while I wash and cut the cabbage…I was amazed by the beautiful color it was wearing. And ofcourse since I’m a saree freak; thinking that I should get one in this color.

This is a quite simple and gets cooked fast.

INGREDIENTS:

· Purple Cabbage – Medium Size

· Onions Medium Size – 2

· Green Chillies – 5/6

· Coriander – Finely Chopped

· Urad Dal – 1 Tb Sp

· Ginger Garlic Paste – 1 Tb Sp

· Water - 1 Cup

· Curry Leaves – 15-20

· Oil – 10 TbSp

· Salt – As per taste

· Coriander Powder – 2 Tsp

· Coconut Powder – 2 Tb Sp

Method Of Preparation:

· Finely chop the cabbage

· Take a broad vessel; pour some water n salt

· Wash the chopped cabbage in this

· Cut the Green Chillies – Slit

· Cut the Onion Slices

· Take a wok. Add oil

· When the oil is moderate hot, add Urad Dal

· Add Green Chillies, onion

· Onion becomes translucent add haldi and ginger-garlic paste.

· Add salt at this moment itself. So that salt is distributed easily

· Once cabbage is added; the wok becomes full and salt cannot be mixed well.

· Hence salt should be added even before we add Cabbage to the wok.

· Mix well till onions become brown.

· Add the chopped coriander to the wok.

· Now add shredded cabbage

· Mix well

· Pour 1 cup water into the wok.

· Cover it

· Stir for every 5 minutes till the cabbage is soft

· Once the cabbage is done , add coriander powder and coconut powder

· Put off the stove.

Serving Tips: Can be served with Hot Rice/Roti . This is turned to be very yummy.

Baingan Bartha

2010-02-02T10:41:00.000-08:00

Baingan Bartha is one of my favorites in veg platter J

As a child I was so curious looking at these jumbo-sized EggPlants.

Shiny, glowing, and the beautiful color of Eggplants entice me a lot.

I first tasted this in a Punjabi dhaba. I fell in love with it instantly. Ever since I almost prepare twice in a month.

The best part of this recipe is ; Baingan is cooked directly over the flame. And its lot fun performing the process.

My first ever experiment was on my family J We had an unplanned get-together; and I’ve happily experimented this on them, while my co-sister helped me by making rotis(she is my teacher and helped me learn rotis ). I do miss her round –small rotis and she is very adept in making them. Anyways; coming back to the recipe; my cousins all liked it a lot .

Ingredients:

Eggplant

Green Chillies-Sliced

Onion-Sliced

Jeera

Ginger Garlic paste

Clove

Salt to taste

Red Chili powder

Garam Masala Powder

Tomatoes – Finely chopped

Coriander-Finely chopped

Method Of Preparation:

1. Wash the Eggplant properly

2. Brush some oil on its surface

3. Pierce the Eggplant with a fork

4. Cook the Eggplant directly over the flame

5. Roast it over the flame; till the Eggplant is soft and a bit mushy.

6. If you have a microwave-Microwave High for around 12 Minutes

7. Take the roasted EggPlan and run cold water on it

8. When this is safe enough to touch; peel off the skin

9. Cut the Eggplant into small pieces .

10. Take a Kadai/wok.

11. Put some oil+ghee in it

12. Add Jeera, Green Chillies

13. Now add the sliced onions

14. When onions turn translucent and pink; add ginger garlic paste, turmeric.

15. Add the finely chopped coriander.

16. Adding coriander at this point of time ; brings in a aroma and flavor to the curry

17. Add finely chopped tomatoes

18. Add salt, red chilly powder and a a pinch of garam masala powder, coriander powder

19. Cover the wok with a lid

20. Wait till the tomatoes turn soft and juicy

21. Now add the Eggplant pulp and mix well

22. Leave it like that on sim/slow flame for about 10 mins

23. Before you switch off drop in a scoop of butter and garnish with Coriander.

24. Serve with hot rotis

Microwave Hyderabadi Bhagara RIce

2010-01-28T08:17:00.000-08:00

Microwave Bagara Rice:

This simple, yummy Hyderabadi rice is one of my favorites. You can just eat with curd /raita. The best would be to eat with mutton/chicken curry. But for today I had Paneer at home. So I served the rice with Butter Paneer Masala. I had this recipe from my co-sister. She is very good at it. I’ll soon post that recipe .Back to Bagara Rice-My colleagues simply loved this recipe. With the recent encounters with the Microwave I’ve learned that it is awesome to cook varieties of rice.

· Rice – 1 Cup

· Water – 3 Cups

· Cinnamon

· Cloves

· Bay leaves

· Shahi jeera

· Onion

· Green chillies

· Curry leaves

· Pudina leaves

· Oil

· Ghee

· Salt as per taste

Method Of Preparation

· Take a microwave safebowl

· Add 2 Tsp Of Gee and 4/5 TbSp of Vegetable Oil

· Add the spices-Shah Jeera, Cinamon,Bay Leaves, Cloves

· Microwave High for 30 Seconds

· Take out the bowl

· Add-Curry Leaves, Pudina Leaves,Slit Green Chillies, Slit Onions

· Add Ginger Garlic Paste

· Microwave High(uncovered) for another 1 Minute

· Now add the washed rice

· Pour in the water

· Add Salt

· Microwave High For 10 Minutes(Uncovered)

· Mix the rice well

· Microwave High For another 5 Minutes(Uncovered)

Microwave – Ridge Gourd With Masoor Dal

2010-01-22T03:10:00.000-08:00

Ingredients:
1. Medium Sized Ridge Gourd-1

2. Medium Sized Onion-1

3. Green Chilies – 4

4. Garlic Pods Crushed – 5

5. Masoor Dal – 1 Cup

6. Mustard Seeds – ½ Tsp

7. Turmeric – ½ Tsp

8. Salt – 1 Tsp

9. Chopped Coriander

Method Of Preparation:

1. Soak the dal in water for an hour

2. Take a microwave safebowl

3. Add 1 Tbsp of oil

4. Add Mustard Seeds

5. Microwave High-For 3 Mins(Uncovered)

6. Now add slit green chillies, garlic pods and thinly sliced onions

7. Add Turmeric and Salt

8. Mix it well

9. Microwave High(uncovered) for another 3 mins

10. In the mean time peel and cut ridge gourd into small cubes.

11. Now add Massor Dal and 2 cups of water

12. Microwave High for 7 Minutes

13. Now add ridge gourd to the bowl

14. Mix it well

15. Microwave High for another 10 Mins

Serve it with hot rice / roti.

Simple , easy and power packed curry READY!!!

Microwave Perugu Pachadi:

2010-01-19T20:14:00.000-08:00

I’m in love with this simple/simplest yummy recipe.
I’ve first tasted this at the office lunch room; when one of my colleagues got it .
I was bowled our by the color , texture of this reciepe.
The first scoop was so mouth watering. And then the entire bowl of it was the same as the first spoon.
You got me right, I conquered and consumed the whole bowl of the perugu pachadi 
I was so much in love, as soon as I rushed to home; I prepared it.
Back from office at 10:00PM and I was so enthusiastic to make it at that nite, now one can imagine how much I fell for it.
My husband smelled I was doing something in the kitchen. Though unlike before he did not ask me ; what am I cooking so late in the nite. He might have got used to my madness by now. My love-making in the kitchen. Perverts!!! Love with cooking new recipes: P
Back then I had gas and I prepared it over stove. Now since this is in microwave ; its worth putting it down here.
Ingredients:
1. Curd – 2 Cups
2. Salt – ½ Tsp
3. Turmeric – A pinch or two
4. Onion-1 Medium Sized.
5. Coriander leaves

For Tampering:
1. Dried Red Chillies – 2
2. Greeen Chillies – 2
3. Mustard Seeds – ½ Tsp
4. Jeera – ½ Tsp
5. Senega Pappu – 1 Tsp
6. Curry Leaves – 5-6
7. Oil for Tadka

Preparation:

1. Take the curd in a bowl
2. Beat into a fine cream-like consistency with a fork
3. Fork easily breaks the curd and gives a fine texture to curd
4. Add salt,turmeric powder to the curd.
5. Cut the green chilies in small/nice rounds.
6. Shred the onion into small pieces
7. Chop/mince the coriander leaves
8. Mix all the above in the curd and beat again with the fork
9. Add the above mentioned ingredients only after beating the curd.
10. If we add the ingredients before beating the curd; the curd might not get the soft yum texture.
Now do the tampering:
11. Here there is a catch. The red chillies are usually broken into two for tadka. But for this recipe; you need to tear the red chillies into pieces. Crush it with your hands.
12. Take a microwave safe bowl
13. Add the Tampering Ingredients to the bowl
14. Microwave High For 3-4 Minutes
15. Add this tadka to the the curd bowl
16. And the yummy perugu pachadi is ready

I serve this with plain rice/roti . And believe me you can just consume it like a salad also.
We are all aware of the benefits of Curd,Curry Leaves . This is power packed simple recipe 
It means more; since my husband just loves it. I serve all the yummy food which he likes before we go out for any shopping  . Ahhh! I know you’re all smart to know why is that 

Microwave Rasam

2010-01-19T07:46:00.000-08:00

Since I did not want to take huge risks while microwave cooking. I thought of Rasam.

As no mishap can happen with Rasam J

I served this Rasam with hot rice and a garlic pickle

It turned out awesome.

Ingredients

1. Tomatoes-4

2. Garlic pods-10

3. Turmeric Powder-1 Tsp

4. Salt to taste-1 Tsp

5. Red Chili Powder-1Tb Sp

6. Cumin Powder-1 Tsp

7. Black Pepper Powder-1Tb Sp

8. Dhaniya Powder-1Tb Sp

9. Fresh Curry Leaves -15

10. Fresh Coriander Leaves-A small bunch

11. Dry Red Chilies -2

12. Tamarind Extract-1 small lollipop sized

13. Vegetable Oil – 1 Ganta/10 TbSp

14. Water – 1 ½ - 2 (Depends on the consistency one desires)

Preparation:

1. Soak the tamarind in warm water for about 30 mins

2. Extract the water

3. Preserve the tamarind pulp.

4. Cut Tomatoes into small pieces

5. Crush the garlic-Yummy! I like that raw smell; that tickles my nose J

6. I add lots of garlic to Rasam. I’m a garlic fan J

7. Break the red chillies into small pieces

8. Shred the Coriander and Curry leaves.

9. I add lots of Coriander and Curry leaves to Rasam

10. Take a Microwave safe bowl

11. Add a dollop of vegetable oil in the pan.

12. Add all the ingredients in the bowl

13. Mix well.

14. Cover the lid

15. Microwave high for 3 minutes

16. Take out the vessel; and mix the ingredients.

17. Microwave on High for another 3 mins

18. Now add the extracted Tamarind water in the bowl

19. Microwave on High for another 5-7 minutes

That’s it. Take it out and its ready to be served.

Microwave Bhindi Fry

2010-01-13T19:37:00.000-08:00

There is no gas at home and i've wanted to do some "microwave cooking"
I've searched the net for "Microwave Indian Cooking" .
I was looking for the daily curries; not some kebabs or any vacation recipes.
To my chagrin ; i hardly found any recipes.
I was so irritated.
This morning i woke up and told to myself; that i'd post some microwave recipes in my blog.
It would benefit the laziest lugs like me.

So here goes my first ever Microwave Recipe.
Very Simple one as i wanted it to take up gradually :-)

Microwave Bhindi Fry:

Ingredients:

1. Bhindi
2. Salt
3. Red Chilli Powder
4. Dhaniya Powder

Method Of Preparation

1. Cut the bhindi in circles.
2. Make sure they are as thin as possible(Test your skill there)
3. In a bowl take required amount of salt, red chilli powder and dhaniya powder.
4. Mix these powders well.
5. Add the cut bhindi pieces into the bowl
6. Toss the pieces well, so that almost all the pieces get powdered well
7. Take a Microwave Safe Plate or anything which is flat.
8. Spread around the bhindi pieces on the plate
9. Do not overcrowd the plate
10. Microwave on High for around 3-4 minutes
11. Take out it turns out crunchy.

Serving Suggestions:

1. Piping hot rice n rasam.
2. Just some beer or vodka

Additional Suggestions:

1. Try Amchoor/Mango powder also

Kitchdi in 5 minutes!!!!

2008-09-10T07:29:00.000-07:00

Take a cooker. Put it on a flame. Add ghee to it.
When the ghee gets hot enough and declares its nature with its awesome smell; add pepper, shajeera, laung, cinnamon stick, broken red chillies.
Now immediately add soaked rice+toor dal.
For 1 glass of both rice+toor dal; add 2 glasses of water.
Add salt to taste.
Close the lid ; and wait for 3 whistles.(Varies from cooker to cooker).
Put off the stove.
Serve piping hot with some pickle, curd/paapad.

Roasted Vermicelli Upma

2008-09-10T06:56:00.000-07:00

Ahhh it was such a lazy morning today…more over helper did not come and it was such a mess.
Anyways; I prepared vermicelli today for breakfast.
As I’ve been to Monda Market on Sunday; my refrigerator is all filled with fresh vegetables .
Heard vermicelli is good for health; lets put in this way; its not harmless as it is made out of wheat.
My sister in law’s cook prepares it very well; its only after having this cooked by her; I got inspired to prepare it; and yessssssssss !!!!!!!!!!! I declare that I’ve become a master in preparing it. You may wonder what a big deal to prepare a vermicelli ; but IT IS A BIG DEAL , when it comes to taste and the look out of it. My husband simply loves it(ONLY IFF prepared by me) J
Anyways let us start preparing it. Just serves two people.
Take out 1 onion, 1 medium sized potato, Few green chillies,2 carrots, peas . Wash them properly.
Hey this is a roasted vermicelli. I used MTR's roasted vermicelli.
Now slice onion, potato into thin slices.
Cut carrot into small small cubes. ( Before my marriage; I used to cut carrot into small cubes daily. Not to use in cooking; but to feed my dog. That stupid ; loves carrot like crazy. But this is just as a salad. For the main course its just non-veg J )
I so much wish; I had baby corn in my refrigerator; but unfortunately I missed to buy it. Babycorn when added to vermicelli gives a very special crunchy feel; and believe me it tastes awesome J (My mouth is watering at the memory of baby corn)
Now take a sillet; add a bit of oil to it; add cumin seeds . When cumin says chat pat and calms down; add green chillies. When they too stop jumping and making chat pat noised; when it surrenders itself to the burning HOTTTTTTTTTTT oil; add onion slices.
When onion slices leave their rigid look; become soft and blush to the hotttttttttt oil(when onions turn a bit pink) ; its time we help onion a bit more to fall in love with the oil totally.
This is the time; we should add a bit color and that beautiful fragrance to the onions. Add a pinch of turmeric.
Wowwwwwwww!!!!!!!!!!! The fragrance and the color refreshes me.
NOW; add our colorful carrot and peas. Mix them properly. Enjoy the colorful and aromatic delight J
Stay for 2 minutes.
In the mean time; gather the amount of bambino/vermicelli; that you want to cook in a glass. In a “ glass” so that you should exactly add the same amount of water to the skillet.
I picked up 1 glass full of vermicelli. Took a similar glass; and poured this water into the skillet.
Add salt as per your taste. Now when the oil and onion; are romantically dancing around the coloruful curtains(carrot, potato and peas) with the aroma’s of cumin and turmeric; (Basically when the water is boiling); add the vermicelli.
Now add vermicelli; as slowly as possible.(This is all that makes the difference).
Just pour down vermicelli in a slow motion; into the romance of onion and oil. (If you got married in a telugu south Indian way ; you’d know the process of thalambraalu; now leave the vermicelli as slow as possible as we’ve done in the first round of thalambraalu. J Later rounds are always fast and furious hehe) I enjoy the feeling of slowly pouring down the vermicelli into the hotttttttt peaaaakkkkkkkkkkk romance of the onion J
Now ; mix all this well with a looong wooden spoon.
Cover with the lid.
Slow the flame to sim; as already lot of heat is created in J
After 3-4 mins; it’ll be done; if not yet done you can wait for 2 minutes.
Experience tells ; when exactly its done.
When its done; put off the flame; take 2 tb sp of lemon juice and scatter over the cooked vermicelli.
Garnish with coriander and serve piping hot.
We just loved it.

Spicy Mushroom Curry

2008-09-04T07:50:00.001-07:00

I feel very guilty; as i've not been posting any recipes.
I did take pics of the recipes and then just dint post.
Now since i've got a mobile with camera(some Samsung version) dont ask me which version; as i'm not a gadget freak. O! missed the point, now since i've got this handy camerai can take the pics ; as easily as i can and post them.
Off late i've improved a lot in cooking. Am making much easier, faster and healthy cooking.
My rice recipes are always on the top of the list.
I'm experimenting with rice recipes like crazy. Fortunately till now; none of my rice recipesbounced.
Anyways; i've taken Mushroom from Food World. And dumped them in the refrigerator for around 4 days.
I almost forgot that they were lying there.
Man!!!!!!! I still remember those days at our mother's home. Mushroom ; was my favorite.I used to prepare mushroom soup and mushroom manchuria.
That was my favorite and its the best of my cooking products :-)
Well this mushroom curry; i just started out preparing with the bare minimum ingredients.
I dint have any plan ; on how to cook mushroom curry. As i've never prepared any.
Anyways started out some thing like this:
1. Onions are mandatory, to give that saucy taste.2. Found garlic ; that was very frest. Slice the garlic as thin and as much as you like.I like thick garlic flavour with mushrooms(mmmmmm yummyy)3. Slitted Green chillies.4. Salt.5. Mustard Seeds6. Haldi
Thats it; i thought of cooking with these itself. I dint have curry leaves/coriander at home.
I was afraid this curry would turn totally bland without any flavour .
Take a skillet.I dont know how much oil one would use; i use very minimum oil; so you approximate your ownoil for around 20 pieces of mushrooms.When the oil is hot enough; add mustard seeds. Man i love the spluttering sound of mustard seddand the strong smell they emanate.Now before you burn the mustard seeds add green chillies.God!!!!!!!! They jump like crazy...they splutter and give me a run.
I run to the door as soon as i drop them in the oil. And then smile when they subside.
I run back once they start jumping and then drop in the onions.
Umm wait for 2-3 minutes... i love at this point; onions turn translucent; man.... that color is awesome...kind of white and baby pink...its awesome!!!And the slight smell of the onion in oil is very scintilating.
When onions turn; slight brown ; add haldi and garlic.(Add few garlic slices when you add green chilli; Man!!!! the spice and the hotness makes me mad :P)
Now add the mushrooms(washed well and cut into small cubes or what ever shape(i dont care) )
cover the skilled with a lid.
Open it after 10 minutes; lots of water comes out of mushrooms.
Now add some salt . And let it cook with lid covered.
Check after 15 mins if they are cooked.
Now add some garam masala, chicken masala and let the mushrooms remain for another 5 mins.
If they become too dried sprinkle some water.
After that; sprinkle some dhaniya powder and put off the stove.Dont take the skillet off the stove yet.
Let it remain there for 15 mins.
Eat with hot rice or rotis...its yummy, spicy and you'll fall in love.
When i served with the same enthusiasm to navin, he was like "What is this? Mushroom ???
You know i wont eat Mushroom"
I said bluntly i dint know.
I kind of challenged him; you taste this ! and you'll ask for more and more.
He really did... he was licking his fingers and said i really dint know mushroom would taste so awesome.
Hey this is a simple, simple and simple recipe...
BUt fall in love with the spices you are adding; and the smell that emanates.

Dhahi Bhindi With Budweiser The Beer!!!

2008-05-07T00:52:00.000-07:00

Dahi Bhindi:

Y’day was a busy day at office. Around four doleful meetings and then I had to wait for around 20 minutes for the city bus. I was very tired but to my surprise; there was some thing back in my mind ; that was rejuvenating me. Hmm as our home was approaching; the tired feeling was slowly vanishing. I did not find; what was that running back of my mind which automatically made me freah and curious and anxious to go home .

I like the walk that I take to home…walking across swagruha foods(I get to see all this yummy food in the display)-then comes a family garments shop(again this beautiful saris and sexy nighties in the display)-then to pass by a juice bandi, I like the aromas of all the fruits-then I step into our colony. This huge gates opened and I see this Huge trees , creepers full flowers welcoming me. I always wonder do trees/plants smile. Because as soon as I enter into the colony gate; I somehow get this feeling that all those Huge trees in dark and silent creepers are welcoming me with a big smile !!! Childish am i??? What ever but I like this feeling. I walk as slow as possible once I reach the colony gate; looking at every tree and sniffing the flower scent as deep as I can.

I open the gate anticipating our owners and their pet to observe and sit reassured that I’m back home. Its an emotional feeling though; they treat us almost like our parents. I went running to the first floor to meet my cousins at our home. Vicky & Vyshu; are like my our best friends. I rushed into kitchen and then back to refrigerator!!! This was the time I realized what was “it” that was making me more energetic.

While browsing through other food blogs; I came across this Dahi bhindhi recipe. I could not wait longer to try it out. I washed the bhindis in the morning itself and wiped them dry with a cotton cloth. As I’ve learned that this would not make the bhindis gummy.

While I was busy in cleaning up the kitchen, vyshu cut the bhindi into small circled thin slices. Navin and Vicky were busy in making omelettez. Omlettez are four accompanying Budweiser J.

Now coming to the recipe we need

Ladies Finger/Okra – 20
Onion – 1 large
Haldi – 1tsp
Salt-2-3 tsp
Red Chilli powder – 1 tsp
Curry Leaves – 10
Cilantro or Kothimeer-1/2 bunch
Curds-4-5 tbsp (made soft by beating with a spoon)
Oil- 4-5 tbsp

Procedure:

Take a skillet->heat it and then add the oil
Once its hot->add karipattha; and when you are satisfied with chatpat sound of curryleaves add onions
once translucent and brown; add haldi
add 2-3 tsp of the finely chopped cilantro.
Now add okra.
Cover with a lid. After 5 minutes; softly turn over the okra.
Cover with a lid.
Time to time keep tossing the okra.
when they become soft; sprinkle few pinches of salt and chilly powder and then toss well.
In the mean time; take the curd into a bowl; add the remaining salt and chilly powder to the curd.(This would ensure the salt and chilly powsder is uniformly mixed with okra).
Once the okra is soft and you are satisfied with the softness; add the curd to okra.
Toss the okras as softly as possible without hardly mixing them with a spoon as they would get mashed over.
Let it remain like that without covering; when you observe that oil is emanating out of okra; sprinkle some dhaniya powder and let it remain for two minutes.
Switch off the stove.
Add finely chopped cilantro over the okra.
Don’t take the skillet of f the stove for two minutes.

Serve with Rice or Chapathi.

This was very quick; it just took 20 minutes.

But I was very skeptical about the recipe; as it became gummy anyway; when I switched off the stove. I could see this ewww kind of expression on vyshu’s face. She was more skeptical than. I was more worried; that these drunk men would not eat properly.

We were watching Manmadha movie while these guys were sipping down Budweiser. That’s an ultimate comedy movie. Vyshu and me were muching on the spicy chips that we got from a Gujju store near by. They are very yummy.

When the Budweiser bottles got emptied finally; I arranged plates and stuff for dinner.

Hot rice, ghee, gongura&pandumirapakaaya pachadi, my own okra in dhahi, and the sambhar that I prepared in the morning.

I served rice, pachadi and then ghee. Hot pipin rice with pachadi and ghee was like heaven, we ate so heartily J . Vicky took a scoop of okra…my heart was racing...i was anxious and worried…he exclaimed that the kura is very good…wow!!!!!!! I felt great J nothing could have made me happier y’day than that compliment J

I quickly took a scoop of the curry; and I loved it. Vyshu and Navin too liked it a lot ….

We ended our dinner with curds and sunnunda that our mausi prepared. I love home made sunnundaas.

Soon I’ll post my experiment in making sunnundaa with photos.

Now thatz a promise J

Yet Another Un-Friendly Experience With Toor Dal---Name this Dhal

2008-05-05T01:55:00.000-07:00

We’ve been to aunt’s place y’day and she served tomato pappu and prawns. I fell in love with tomato pappu. Today morning I decided to make the same and started out perfectly. But something real bad happened later.

This Toordal which I don’t personally like it so much always gives me a hard time. I keep it on a pressure cook for more than 5 whistles; even then it never gets soft easily. This nasty think has almost spoiled my recipe today.

Procedure for my diverted dal

I took 1 cup of toor dal and 2 cups of water in a pressure cooker. Added a pinch of haldi, 2 tsp of red chlli powder; crushed garlic; soaked tamarind and 1 tomato to the cooker. Now I let more than 8 whistles and then turned off the heat. Happy that I am all set with the dal; once the cooker got cool; I opened the cooker; To my chagrin; it dint yet become soft. So I again set the cooker and put it over a stove. Now since I got mad over the toor dal; I let around 15 whistles. I opened the cooker again with doubled joy than before and to my utmost horror; to see that the dal got burnt and dried.

God saved me; that the whole dal dint get burned. Carefully I picked out the dhal from the outer most surface and it turned out a good quantity for us. I dint understand what to do with it. It was dried up and i cant mash it too. I started getting this nervous feeling (kind of awkward feeling) when you dont get the answer for a question in an examination.I grounded the dal just for less than a minute in a grinder with some water added. Now it became like a paste.

Still wondering what to do with it; I took a vessel; heated it; added this dhal paste to it; added more water to the paste; it almost became like a chaaru. And I let it boil ; still thinking what to do.

Then I took this kadaai; in which I usually do the tampering . Kadaai is a cute little ; iron one; which I took from my mother. Its 25 year old one; and I some how believe that its age and the metal adds taste to the tampering. I added oil in kadaai; once its hot; I added mustard seeds, jeera , haldi; kari pattha and red chillies. Added this tampering to the dhal. Now added some salt and sprinkled dhaniya powder over this.

Still unsure of the dhaal’s taste and still unable to get over the unfriendly feeling over toor dhal ; i went out into the balcony to get some fresh air. Though I decided to eat muesli and milk ; but some how I was feeling more hungry than usual. So decided to take rice and the dhal.

I took rice, dhal and paapad in a plate. Still and with multi folded curiosity I mixed dhal and rice and had it. Wow!!!! It was awesome J

Yea hoooooooooooo , I don’t know what to name it….definitely I cant call it as tomato pappu ; some pappu; I still wonder what to name it J

I served the same to my husband without giving any details or the name of the dhal. He too liked it a lot and then I told him this is a agarwal style of cooking dhal as the taste was more nearer to my sangita aunty’s(a marwari agarwal) dhal which I daily used to consume when she was our neighbour.

If any one has any suggestions of the name that I can give to this dhal do leave u’r comment.

My First Ever Chicken Recipe

2008-05-05T01:30:00.000-07:00

Friday was a very tiring day at office and I reached home almost around 9 PM. Naveen; was already at home; and to my surprise he marinated the chicken that was in refrigerator; but since I had no patience/strength to cook the chicken; I delayed it for the next day.

From navin; I learned how he marinated it.

Take Chicken in a large bowl (Kind of besan). Take curd in a bowl; add salt red chilly powder, ginger garlic paste and soya sauce; Mix all this in the curd and make it soft. Now add this to the chicken. Just mixing in the curd is just to make sure that the ingredients mix well and we can spread to the chicken softly.

Now keep this for marination.

My version of the recipe:

Ingredients:

1) Oil.

2) Shajeera.

3) Lawangam.

4) Tez Pattha

5) Haldi

6) Onions ( Finely Chopped)

7) Karipattha (Finely Chopped)

8) Coriander (Finely Chopped)

Procedure:

Take a skillet; add oil to it; once that is hot; add shajeera, Lavangam and tez pattha. Now add Karipathha and Onions; once the onions are translucent add haldi; let the onions become a bit brown. Now add chicken and put the lid. If you want it to be a bit gravy; add little water(bare minimum) and let it simmer. After 15-20 minutes; the chicken will be done. Now garnish with coriander.

Serve hot with Chapathi or Rice.

This is the most simplest chicken recipe; I would post one more ASAP that I learned from my brother Gautham. This was the second time I prepared chicken; going further I would keep you posted more chicken recipes.

On Bench

2008-04-14T02:24:00.000-07:00

I always used to wonder when my friends from other organizations used to tell me that they are on bench...i used to fascinate myself being on bench; no work; browsing all the news papers; planning where to go for the weekend; and all the laze and relaxation....

I being a lazy bug always wanted to go through that phase of my career; being on bench...but to tell it sucks!!! Big Time!!! Its been a week since i've joined; i'm not assigned any work; all new faces around; and a lot different from my previous office; over there i never had any new face; i used to play TT; FoozBall; though i dont smoke ; i used to out with my friends for a smoke; go for a walk by the lake; our just gaze out of the window to observe the lake...

Here i got sick of browsing; there was a time when i forgot what did i wanted to browse. Read news papers as am done with office related docs; after reading every column in the e news paper; then what; search recipes; search dog wall papers; think about what to cook in the evening; then whatt????

This is the most craziest thing to do at office; sit idle....

Simplest Pesarapappu

2008-04-14T02:14:00.000-07:00

Hmm Monday morning; i never had any Monday morning blues...but this Monday was very painful
We've been to in laws for the weekend ; as we had to perform a pooja; for which we had to sit almost all through the day with an empty stomach
and the heat is at highest; it took off all the strenght that i had.
We started to back to hyd by a local passenger train and had to adjust myself between two fat ladies almost squeezing me.
The train journey was horrible !!!

Finally when i reached home; i was tired to move a step ahead; but still no other choice than cooking...
I opened the refrigerator to find no vegetable in there...just few dried curry leaves; semi fresh coriander and some
almost about die green chillies...

Painfully went to the kitchen; took my favorite pesara pappu(1 cup) and soaked it in the water.

I was too tired to first pressure cook the dal and then mash it and then tamper.

So i just thot I'll experiment by putting the tampering and dal and pressure cook the whole.

Then my cooking went on some thing like this

Add oil the cooker pan.
Add jeera, slitted green chillies and curry leaves.
Add onion slices; once its turned brown and transparent; add turmeric, crushed garlic(Yummy garlic is one God of all ingredients)
One more important flavor giver is coriander; chop it as thin and as tiny as possible.
Salt according to the taste.
now just add the soaked dhal with 1 1/2 cups of wate or more depending on much consistency you need.
After 3 whistles ; put off the flame
Open the lid to sniff the most exotic flavors haldi, garlic and dal.

Try this out when you are lazy to cook :-)

SenagaPappu-The Simplest Way

2008-04-09T00:45:00.000-07:00

Ingredients:

1. KandiPappu/Sengapappu-1 cup
2. Slitted Green chillies-4/5
3. crushed Garlic Pods-2
4. One medium sized onion-sliced
5. Mustard Seeds- 1 tea sp
6. Jeera - 1/2 tea sp
7. karivepaaku - 12 leaves
8. Coriander- finely chopped
9. Salt according to taste
10. Red Chilly Powder - 2-3 pinches.
11. One medium sized tomato-finely chopped

Procedure:

1. Take a cooker.
2. Add 2 tbsp of oil.
3. Once the oil is hot; put the mustard seeds, jeera .
4. Once the above starts cracling, add green chillies and onions.
5. Once the onions get brown and transparent; add karipattha and coriander.
6. Now add chopped tomatoes and add salt and chilly powder.
7. Wait till the tomatoes become soft and the oil emanates out of it.
8. Now add the washed dal to the cooker.
9. Close the lid with the whistle on and wait for around 3-5 whistles(depends on the performance of the cooker)

Serve hot with rice/roti...
if you like add few lemon drops before serving
serve with onions and cucumber

Pottu Pesarapappu

2008-02-17T03:16:00.000-08:00

Ingredients:

1. Pottu pesara paapu-1/2 glass
2. Onions(thinly sliced)
3. Green Chillies
4. Tomatoes
5. Mustard Seeds
6. Jeera
7. Salt
8. Red Chilli Powder
9. Haldi
10. Curry Leaves
11. Coriander

Procedure:

1. Take a vessel. Heat water in it.
2. When water comes to a boil –add the dal and a few pinches of haldi to it.
3. When the dal is about get cooked; take a pan.
4. Add oil for tampering.
5. Add mustard seeds and jeera.
6. When they crackle add slit green chillies, crushed garlic and curry leaves.
7. After few seconds add onions, ginger garlic paste and haldi.
8. I prefer to add some coriander leaves at this moment ; as it adds to aroma and to the taste
9. When the onions become translucent; add tomatoes.
10. Now add red chilly powder and some salt.
11. Check if the dal is cooked …and if it is cooked add this tampering to the dal.
12. Mix well ; and if required you may add some more water.
13. Garnish with coriander and serve with rotis or rice.

BheeraKaaya Pesarapaapu Koora

2007-10-29T05:23:00.000-07:00

This is again a beginner's dish!!! I learned this from my mother. This goes very well with rasam/pachipulusu.

INGREDIENTS

1. Oil
2. Mustard Seeds
3. Onion
4. Green Chillies-slitted
5. Curry Leaves
6. Haldi
7. Ginger Garlic Paste
8. Salt to taste
9. Moong Dal.
10. Ridge Gourd.(Bheerakaaya)

METHOD:

1. Heat a pan and oil.
2. Add Mustard seeds.
3. Add onion+green chillies.
4. Add Curry leaves.
5. When onion become translucent; add haldi and ginger garlic paste.
6. Now add Moong dal.
7. Add salt
8. Mix it well and cook for ½ minute.
9. Now add the diced Ridge Gourd.
10. Mix well.
11. Keep the lid and cook until done.

Simple Tomato Curry

2007-10-12T05:30:00.000-07:00

This is very easy to prepare. Once again, this we prepare when we come home tired in the late evening. I like this a lot. We can add our toppings to this curry. Just add an egg and it becomes more delicious. We can also add dried prawns to this; but i yet dont know the procedure to do it. And naveen prepared this by adding Mehthi and fresh prawns to it. That was awesome!!! It took me by surprise :-) It made me fall i love with him again :-) I was the happiest woman that day; as he prepared exclusively for me. Even this recipe would follow soon. Unfortunately am unable to add any pictures. Well!!! for now here is this simple recipe.

TOMATO CURRY

Ingreds:

Tomato-8 (Medium Sized)
Onion-3(Medium Sized)
Chillies-4

Mustard Seeds-1/2 tsp
Jeera-4 tsp
Urad Dal(Mina Pappu)-2 tsp
Oil as desired
Salt-As Required
Haldi-3 tsp
Curry Leaves-8

Pre-Requisites:
1. Cut the chillies into halves. Keep them a bit longer don’t cut them too small.
2. Chop the onions (finely sliced)
3. Cut the tomatoes into ¾ cubes.

Procedure.
1. Heat oil in pan
2. Add mustard seeds + jeera
3. After 3-4 seconds; add onion and chilli together.
4. Add curry leaves.
5. Stir fry till the onions become translucent and a bit brown.
6. Add Ginger/Garlic paste.
7. Add haldi 3 tsp.
8. Now add tomato pieces.
9. Stir and mix well.
10. Put the lid on the pan.
11. Preferable take a shallow lid so that you can pour some water on the lid; this would avoid the stickening of the curry to the pan.
12. After 25-20 minutes the tomatoes will be cooked.
13. Now add gram masala powder. Mix it well.
14. Put off the stove after 4-5 seconds.
15. Garnish with Coriander.

Serve hot with steamed rice or chapathi.

Enjoy!!! :-)

Mom's Kitchdi

2007-10-09T05:42:00.000-07:00

Hi,
I don’t know what is this recipe called as. Whether it is Hyderabadi Kitchdi or just Kitchdi. My mom cooks it so deliciously; and hence I decided to call this as my mom’s kitchdi. This is very easy to cook and takes a very less time. Whenever we return home tired from shopping or traffic ; we tend to cook this as it is easy and very delicious.

Ingredients:

Shajeera – 1 tsp.
Lavangam-1
Tej Pattha-1
Patta-1/2 inch
Karipattha(Karivepaaku)
Onions-2(medium sized)
Potato-2(medium sized)
GingerGarlic paste – 2 tsp.
Red Gram Dal-1/2 Glass [ Red gram dal is also called as siri senaga paapu].
Rice-Glass.
Water-3 Glasses.
Green Chillies(Slitted)- 4
Ghee/Oil.
Salt to taste.
3 Pinches of pasupu(Haldi).

Procedure:
Soak the dal for around 30 mins.
Wash rice and keep a side.
Heat a vessel(Bhandi) and put oil/ghee in it.
When its enough heated, put ingredients 1,2,3,4.
After few seconds(before the above ingredients are totally fried) ; add chillies.
After few seconds ; add Karipattha.
When the fragnance of Karipattha emanates add onions.
Stir them till they are translucent.
Add haldi.
Add ginger+garlic paste.
Mix it well.
When the fragnace of haldi+ginger/garlic paste emanates; add salt.
Add potato(cut it into cubes).
Now; add rice and the soaked dhal to the container.
Let them sink in the aromas of the spices we’ve added for few seconds.
Now add the 3 glasses of water.
Let it cook till the rice is done.
Garnish with coriander.

Kitchdi goes well with pachi pulusu and paapad. Or just eat with some curd and pickle.

2007-10-04T00:43:00.000-07:00

This one was great!!! Delicious!!! Memory of this one is mouth watering. HATS OFF to Naveen!!! Recipe would soon follow :-)