Saturday, October 31, 2009

Ginger Rice with Sesame Seeds

Here goes another chinese recipe which I tried to make without adding onion or garlic and  my son just loved this combo a lot :)


1 & 1/2 Cup Basmati Rice 

1/2 tsp Light Soya sauce

1 tsp White Sesame Seeds 

2 tsp Finely chopped ginger

2 Green Chilli roughly chopped 

1 Small Green Capsicum (finely chopped)

2 tsp Oil /Butter

Salt to taste


  • Wash & soak basmati rice for 30 minutes,then drain it and keep aside
  • Heat sufficient water in a pan, when it starts boiling add the basmati rice and cook till 3/4th done and then drain it and keep aside to cool
  • Mix Cooked Basmati rice with salt and butter and keep aside.
  • Heat oil/Butter in a wok add chopped ginger & Green chilli and fry for 2 minutes 
  • Then add capsicum and fry till tender, add light soya sauce and sesame seeds and fry for 1 minute
  • Add the basmati rice and mix well and close the lid and cook for 5 -10 minutes on a low flame till all the flavours get blended well with the rice
  • Lastly Serve with Hot garlic sauce.

Wednesday, October 28, 2009

Leafy Paneer Fritters

Just love these fritters ....ajwain gives such a nice flavour to them ....Spinach and Paneer does make a  yummy combo together & tried this out of my own kitchen experiments again ,.........turned out excellent so thought of sharing it with my blogger friends:) ..And again a lip smacking snack for your guests....


1 med bunch spinach

200 g Paneer cut into thin strips 

For Maida Paste

2 Tbsp Maida

1/2 tsp salt 

Water to make a thick batter

For Gramflour Batter

1/2 cup Gram four

1 tsp Rice flour

1 tsp Cornflour

1/2 tsp Red chilli powder

2 pinches of hing

pinch of ajwain  

salt to taste

water to make a thick batter

Oil for Frying

  • Make a thick maida paste with the help of ingredients listed under Maida Paste.
  • Wash and chop the spinach and keep aside
  • Now make a thick batter with ingredients listed under gramflour batter.

  • Now dip Paneer slices in maida paste then roll in Spinach and press so that spinach sticks 

  • Then again dip in gram flour batter and deep fry in oil till crisp and golden brown and serve hot with ketchup

Sending this along with 2 more entries to Sara's Cheese event

Tofu Chilli Gravy

Paneer & Corn rice

Monday, October 26, 2009

Peas & Baby Corn Kurma

I found this really nice recipe from Mallika Badrinath's Veg curries book and I must say it is a must try recipe, I made a little variation though from the original recipe and came out to be an excellent dipping curry for chapathi here goes the recipe for it .


2 onion sliced

1/2 cup cooked peas 

1/2 cup Babycorn diced and boiled

1 cup Yogurt 

2 Bay leaf 

3 cloves 

2 cardamom 

2 inches cinnamon

7 flakes of Garlic finely chopped

1 1/2 Chilli powder 

1 tbsp coriander powder 

1/4 cup Tomato Puree 

1/2 tsp Garam masala

1 tbsp cream

salt to taste

4 tbsp oil


  • Heat 2 tbsp oil in a pan, add onion and fry till brown in colour. Now grind this onion to a fine paste and mix this with yogurt and keep aside.
  • Heat 2 tbsp oil add Bay leaf, cloves, cardamom, cinnamon, and fry in oil for 2 minutes and then add chopped garlic and when it turn medium brown in colour add the onion paste.
  • Stir and fry till it leaves out oil ,then add chilli powder,coriander  powder, salt, tomato puree and cook for few more minutes till the tomato puree gets cooked and the masala leaves out oil. 
  • Now add garam masala, cream and mix it well,  add peas and babycorn and little water and cook on low heat for 5 -10 mins till the gravy becomes semi-thick and then Garnish  it with coriander leaves.
  • Serve hot with Chapathi

And now comes the award again

Am so happy to receive so many awards from my friends, even more happy that they think i deserve these many awards....Thank you so much my dear friends for your appreciation and am truely honoured and thanks again everyone who visit and like my blog ....All my blogger friends ur each and every comments truely matters a lot :).....

Presentation Award

My dear friends Priya Prashant, Sharadha ,Vidhya & lakshmi & Divya has given me this award and would love to pass it on to Vrinda ,  Aparna , Ramya , Suparna , Priya ,sanghi Padma, kanchan &, Latha biju & sabah

Giant Bear Hug Award

My dear friends Jyoti, ambika ,vidhya & Lakshmi has given me this award, and would love to pass it on to Supriya, Sharada, Ash ,saju, Priyanka, Divya, latha biju & sabah

I love your blog Award

My dear friends Babli, Shabs, Sangeetha has given me this award and would love to pass it on to Supriya, saju , Sharada, Priyanka, Divya , Ash, latha biju & sabah

Thursday, October 22, 2009

Canapes with Creamy Spring Onions

A Perfect & a quick Snack for any get together!!!

12-15 Canapes Or tarts( Easily available in any supermarket)
1 cup Boiled American sweet corn
1/4 cup finely chopped spring onion greens
1 onion chopped
3-4 green chillies roughly chopped
3 tbsp fresh cream

1/4 cup milk
salt to taste
2 tbsp oil
2 tbsp tomato sauce
  • If the canapes are brought from outside just deep fry each of them for a minute to be crispy
  • Heat oil in a pan, add green chillies, onion and fry till translucent
  • Add spring onion greens,corn and fry for 2-3 minutes
  • Lastly add salt, cream and milk and fry for another 5 minutes on a medium flame till its thick and dry
  • Switch off the gas and keep it aside
  • Arrange the canapes in a serving plate, put 1-2 tsp of corn filling in it, top it up with tomato sauce and then serve immediately

Tuesday, October 20, 2009

Spicy Dum Mushroom Biryani

We all usually do dum biryani with chicken or mutton, but doing this with mushroom was really interesting when i saw this first in sanjeev kapoor's cook book and immediately tried it and turned out to be excellent..A must try please try it and u ll know how good it is!!!


For Rice

1 cup basmati rice

3 green cardamom

1 black cardamom

a piece of mace

1 bay leaf

4 cloves

1 " stick cinnamon

salt to taste

1 tsp oil

For the Mushroom gravy

10-12 mushroom cut into quarters

1 onion finely sliced

2 green chillies roughly chopped

1 tbsp ginger-garlic paste

1 tsp biriyani masala (any which is available)

1 tsp crushed black peppercorns

1 tsp cumin powder

1/2 cup tomato puree

1 tsp red chilli powder

1 tbsp coriander powder

1 tsp garam masala powder

1/2 cup fresh yogurt

1/2 cup skimmed milk

2 tbsp finely chopped coriander leaves

8 mint leaves finely chopped

salt to taste

3 tbsp oil or ghee

For layering

few freshly chopped coriander leaves and mint leaves

few saffron mixed with 3 tbsp milk


For the Rice

  • Wash and soak the rice for 30 minutes, then drain it and keep it aside
  • Heat sufficient water in a pan,add cloves,cinnamon, green & black cardamom,mace,bay leaf and when it starts boiling add the rice and then cook till 3/4th done and then drain it,mix it with salt and allow it to cool completely

For the Mushroom gravy

  • Heat oil or ghee in a pan, add onion, green chillies,and fry till onions becomes translucent
  • Add ginger-garlic paste and fry for 2-3 minutes, then add cumin powder,red chilli powder,crushed black peppercorn,biryani masala,coriander powder,garam masala powder,salt and fry for a couple of minutes
  • Add tomato puree and cook till the masala leaves the oil at the edges
  • Add coriander leaves,mint leaves, and fry for a minute, then add curds and mix it well and let it come to a boil, then add mushrooms, and close the lid and cook till its tender
  • Add milk and let it boil till the gravy becomes thick, remove and keep aside to cool

For the layering

  • Grease a nonstick deep pan ,spread the gravy evenly, then add the rice,sprinkle mint leaves, coriander leaves,and few drops of saffron milk and then again repeat the same layers till done 
  • Close the lid tightly sealed with the dough and cook it on a very low heat for 15-20 minutes and then serve hot with onion raita.
  • (u can even bake it at 180 C for 20 minutes)

Friday, October 16, 2009

Healthy Tikki Salad Wrap

First of ALL let me Wish u all "A VERY HAPPY & A PROSPEROUS DIWALI".....and on this occasion i thought of doing something different and something which is healthy too....after all those diwali sweets, we need to have a healthy yet a delicious one isnt it....So y not try this salad wrap which is quiet a meal in itself and yet u ll definitely ask for more of it again...and yet again this is my own recipe which turned out to be so tasty that my family just enjoyed this one..A perfect wrap for any party!!!!


For the tikki

3 boiled and grated potato

2 med size carrots grated

6 green chillies finely chopped (adjust according to ur chillies)

3 tbsp coriander leaves finely chopped

2 tsp roasted peanut powder

1 tbsp cornflour

salt to taste

For the salad

1 onion finely sliced

1 carrot cut into thin strips

1/2 cup finely sliced lettuce

1 cup whipped fresh yogurt

2 tsp dry mint

salt to taste

Other ingredients

4 tortilla

oil to shallow fry

1 cup bread crumbs

3-4 lettuce leaf


For the Tikki

  • Take a bowl, add grated potato, grated carrot,roasted peanuts,green chilli,cornflour, coriander leaves,salt and mix well to form a smooth dough

  • Spread the bread crumbs in a plate and keep aside

  • Divide it into equal portion and take each portion and give a cylindrical shape to it

  • Roll the tikkis in the bread crumbs and keep it ready

  • Heat 2 tsp oil in a pan, and shallow fry the tikkis on all the sides till golden brown & crisp and then drain on a kitchen towel and keep aside

For the salad

    • Mix all the ingredients mentioned under salad in a bowl and then keep aside

  • For the healthy wraps

    • Take one tortilla,and place one lettuce leaf in the center of it, then spread the salad evenly on the lettuce leaf

    • Then place 2 tikkis as shown in the pic and then roll it and cover it with an aluminum foil,repeat the same with the remaining tikkis and tortilla and make 3 more wraps and then serve hot..

    My dear Friend Sangi has passed me this beautiful award , thanks sangi for this Award i am truly honoured and I would love to pass it on to all my Blogger friends who don't have this award cause its v difficult for me to choose as I love reading and visiting every one's blog. So please accept this Award and pass it on to ur friends , and wishing each one of you a Very Happy Diwali :)

    Wednesday, October 14, 2009

    Stuffed Dahi Kachori

    I Absolutely adore this chat & from past few days I was craving for having a chaat V badly ....I truely miss India (Bangalore) for that .....this is one of my fav too so I thought y not give it a try .....may be its a bit of a lengthy process but end result was absolutely delicious and just loved it :) And u can see me already ready to have a big bite of this chaat :).....Did I make u crave for one too ???.....hmmm then follow the steps and try it and let me know :)


    For the dough

    1 cup Maida

    2 tbsp very hot oil

    salt to taste

    a pinch of soda

    1 tsp sugar

    For Stuffing

    2 Boiled and mashed potato

    2 Onions, chopped

    1 tsp Cumin seeds

    a pinch of Asafoetida

    2 tsp crushed Coriander seeds

    4-5 garlic finely chopped

    a small piece of ginger finely chopped

    2-3 Green chillies finely chopped 

    1 tsp Red chilli powder 

    1 tsp garam masala powder

    2 tbsp finely chopped fresh coriander leaves

    salt to taste

    Oil to deep fry

    Other ingredients

    1/2 cup green chutney

    1/2 cup sweet chutney

    1 cup well beaten curds

    1/4 cup boiled moong sprouts

    2 tbsp finely chopped coriander leaves

    1/2 cup Nylon sev

    1 tomato finely chopped

    1 tbsp dry masala powder( 1 tsp roasted cumin seeds, 2 tbsp crushed black peppercorn,2 cloves,salt to taste,a pinch of black salt......Blend all this into a fine powder)


    For the dough

    • Sieve the maida with soda and salt and then mix it well with sugar and with hot oil, then add little water and knead into a stiff dough and then cover it with a muslin cloth and keep aside for half an hour
  • For the Potato-onion stuffing
    • Heat oil in a pan, add cumin seeds, hing, when it splutters add crushed coriander seeds and fry for 1-2 minutes and then add onion and fry till light brown

    • Add garlic, ginger,green chillies,red chilli powder,garam masala powder and fry for another 2 minutes

    • Add salt, mashed potatoes,and mix it well, cook for 5 minutes and then lastly add coriander leaves and then keep it aside to cool

    For the Kachori 

    Knead the dough again and then divide it in equal portions

    Take one portion and flatten it slightly and then put 1 tsp of corn mixture in to and close the edges, and then roll it with the help of a rolling pin into a small round shape semi-thick puri and in the same manner repeat it for the rest of the dough and mixture

    Heat oil in a pan, when its hot fry one kachori at a time on a medium flame till golden brown and crisp, drain on a kitchen towel and then keep aside

    For the Dahi Kachori

    • Take a serving plate, Place one kachori in between, make a hole in the center of it

    • Stuff with 1 tbsp of moong sprouts,1/4 cup of curds,1 tbsp of tamarind chutney, 1 1/2 tsp of green chutney,& sprinkle 1/4 tsp dry masala powder

    • Sprinkle generous amount of sev, chopped coriander leaves, and chopped tomato and serve it immidiately ....repeat the same with the other kachori when u serve

    Monday, October 12, 2009

    Threaded Paneer Strips

    One of the most yummy starters I have always treasured in my cook book:)....I just love this melt in mouth snack and make sure that if I do have an extra Paneer lying in my fridge Ill surely try these..... never miss out on this one of my favourites actually goes very well with Chilli Garlic sauce :) 

    200 gms paneer cut into long strips(like that of a french fry but little more thicker)
    4-5 Spring roll wrappers(patty sheets)
    Oil for deep frying
    Few spring onion greens for garnishing
    For Marinade
    2 tbsp finely chopped garlic
    2 tbsp finely chopped coriander leaves
    2 tbsp finely chopped spring onion greens
    1 tbsp sweet chilli sauce
    1 tsp red chilli sauce
    2-3 finely chopped green chillies
    1 tsp soya sauce
    1 tsp lemon juice
    2 tsp Maida
    2 tsp cornflour
    1/2 tsp freshly crushed blackpeppercorn
    1/2 tsp sugar
    salt to taste
    4-5 tbsp water


    1. Take a bowl, add all the ingredients mentioned under marinade and mix it well to form a smooth thick paste
    2. Add the paneer strips and mix well in the marinade and keep it aside for 30 minutes
    3. Cut the spring roll patty sheets or wrappers into juliennes, spread it on a plate
    4. Take each paneer strips and roll in the them and press well with your hand so that it sticks to the paneer
    5. Heat oil in a pan, deep fry the paneer strips on the both sides till golden brown and crisp, drain on a kitchen towel
    6. Place them on the serving plate and then garnish it with spring onion greens and then serve hot with chilli-garlic sauce

    Friday, October 9, 2009

    Chocolate Crackle Munchies

    Fancy a Quick treat for urself which is healthy too ?.....then try these munchies I am sure u ll munch them and these will get over very quickly ........I tried them and didn't last for more than a hour leave alone day :)........I have bookmarked this recipe when i have a party around I am pretty sure that not only children but also their parents around would want to munch them quickly :)

    2 tbsp sugar

    2 tbsp butter

    2 tbsp cocoa

    1 tbsp honey or golden syrup

    1/4 cup cornflakes

    Few gems for decorating


    • Put sugar, butter, cocoa and golden syrup in a pan over low heat and stir until the ingredients have melted , then Switch off the gas.
    • Stir in cornflakes and mix until they are completely coated

      Spoon 1 tsp of mixture in paper cases and put a coloured gems over it and leave them to set and then serve

    Wednesday, October 7, 2009

    Thai Green Curry with Colourful Veggies

    I always like chinese but my hubby loves thai food, so this time thought of making a thai dish,so when i was searching for one, i got this recipe from tarla dalal's Microwave cook book.....and believe me its so delicious that even i started liking it a lot....and would love to do it again as its very flavourful & healthy too and is a nice way of having all the vegetables u prefer...


    For Green Curry Paste 

    5-6 green chillies (if chillies are v hot reduce the quantity)

    6 cloves of garlic peeled

    1 onion chopped 

    3/4 piece of ginger

    1 cup chopped coriander

    rind of 1 lemon 

    juice of half lemon 

    1 tbsp coriander powder

    1/2 tsp Jeera powder

    2 stalks of lemon grass

    1 tsp salt 

    1/2 tsp pepper

    Other Ingredients

    1/2 cup Mushroom

    1/4 cup boiled peas

    1/4 cup mixed capsicum cubed (I used both red and green)

    1/4 cup boiled cauliflower,(Medium size florets) 

    1/4 cup boiled babycorn and cut diagnally

    2 tsp sugar

    1 tsp Basil leaves (chopped)

    1 and 1/2 cup Coconut Milk

    2 tbsp oil

    salt to taste


    For Green curry paste 

    • Grind all the ingredients listed under the 'Green Curry Paste' to a smooth paste adding little water

    For the Curry 

    • Take a pan, heat oil add green curry paste and fry  till it leaves out oil at the edges of the pan 
    • Add coconut milk and bring to a boil till it gets blended well.
    • Add boiled vegetables , sugar, basil and salt and simmer and cook till the vegetables get the flavour of the curry and then serve with hot steamed rice

    Monday, October 5, 2009

    Coconut Flavoured Fruity Balls

    Indulge your self in these tutti fruity balls I am sure ull love this version of my sweet can use any cakes u like preferably plain cake :)...Am also sending this along with  Pistachio chocolate squares & Mint Filled Chocolates to Sweet series event hosted by sireesha of moms recipes
    1 1/2 cups dessicated coconut
    1/4 cup tooty-fruity
    1/2 tin condensed milk
    1 packet of sponge cake(i used brittania butter sponge cake)
    2 tsp grated chocolate
    Dessicated coconut for rolling
    few tooty fruity for garnishing
    • In a bowl, put condensed milk, crumbled sponge cake,tooty fruity, dessicated coconut, grated chocolate and mix it well
    • Now wet your hands, and make medium size balls of the mix.
    • Spread dessicated coconut on a plate
    • coat each ball with dessicated coconut and arrange it in a plate and then garnish it with tooty-fruity and refrigerate for 2-3 hours and serve chilled when required

    Friday, October 2, 2009

    Afgani Tangdi Kabab & Reposts

    I had bookmarked this recipe for a long time but didn't find time to try out....when I brought these chicken drumstick , I wanted to try something really different so I finally found this recipe guess today was the day to try it out ......hmmmm its so nice that next time when i have guests around my house will definitely include this recipe in my list .....truely lip smacking and very good one for sure

    8 chicken drumsticks

    For the 1st marinade

    2 tsp red chilli powder

    2-3 tsp lemon juice

    salt to taste

    For the 2nd marinade

    1 cup hung curds

    1/4 cup fresh thick cream

    1 tbsp cornflour

    6 green chillies very finely chopped

    2 tbsp ginger-garlic paste

    3 tbsp coriander leaves very finely chopped

    1 egg beaten well

    salt to taste

    2 tbsp butter or oil for basting

    For Garnishing

    few sliced onion

    2-3 lemon wedges


    • Clean the chicken drumsticks, pat dry it , Make incisions with a sharp knife on each drumsticks(not deep cuts)

    • Marinate it with red chilli powder,salt, lemon juice for 30 minutes

    • In a bowl, add curds, cream,cornflour, egg,green chillies,coriander leaves,salt and mix it well,

    • Take each drumstick and apply the paste all over it nicely and then put it in the remaining marinade and mix it well, and refrigerate for 6 hours

    • Put the chicken in a moderately hot tandoor or in a greased baking dish in a pre-heated oven (200 degrees C) and grill it for 10-15 minutes.

    • Turn it over and Baste it with butter or oil and cook for another 10-15 minutes or till done

    • Turn drumsticks couple of times to ensure even cooking and colour

    • Baste it again with butter or oil, sprinkle lemon juice or chaat masala

    • Then garnish it with sliced onion and lemon wedges and then serve hot with yogurt-mint chutney


    For "Think spice-Think Red chillies" event by Lakshmi of kitchen chronicles

    Drums Of Heaven

    Spinach Dal Fry

    For "Just Not any other Dish" event by My experiments with cooking

    Spring onion-mushroom rice

    Orange & Chocolate chip cookies

    Potato in Makhani Gravy