Thursday, December 11, 2008

Chicken Biryani

Hmmmm, Chicken Biryani!! The name itself makes our taste buds alive and no wonder our mouth starts watering. This was a much awaited post and finally got some time to blog it. Well, the whole credit for this goes to my aunt to send me the step by step process for this recipe and I just blindly followed it. Thank-You dear Atya!! It turned out to be just awesome and hubby dear liked it very much. So, without writing much lets directly go to the recipe -
Ingredients -
1) 2 cups Basamati rice
2) 1/2 pound chicken pieces. (I used chicked breasts)
3) 3/4 cup curds
4) 4 onions (2 onions chopped finely and 2 sliced lengthwise)
5) 2 large tomatoes
6) 4-5 green chillies
7) Ginger-Garlic paste - 3 tblspn
8) Cumin-Coriander powder - 2 tblspn
9) Mint Leaves - 25 leaves
10)Coriander - a handlful
11)Pure ghee - to deep fry onions
13)1 tspn turmeric powder
14)2 tspn chilli powder
15)Salt as per taste

For The Masala -
1) 5-6 cloves
2) 5-6 black pepperons
3) 4-5 cardamom
4) 2-3 cinnamon sticks
Grind all these to a fine powder

Method -
1) Wash the rice and soak it in water for about 20 minutes.
2) Wash chicken pieces. Apply turmeric powder, salt, curds and red chilli powder and marinate for about 1 hour.
3) Slice 2 onions lengthwise and deep fry in pure ghee and keep it aside.
4) Add little oil in a kadhai and fry the chopped onions and then add the marinated chicken. Stir and cook for 4-5 minutes.
5) Add chopped tomatoes and green chillies and stir and cook for 1 minute.
6) Add cumin-coriander powder and garam masala powder to the chicken and stir. See that it is not very watery and remove from stove.
7) When chicken is slightly cooled down add mint leaves and coriander and stir. Also add some lime juice.
8) In a big vessel,boil lots of water. Add little salt to it, 1 tspn ginger-garlic paste, 1 bayleaf and bring it to boil.
9) Drain the soaked rice and put it in the boiling water. Let it boil till it is half done and drain the extra water.
10) Add little saffron to luke warm milk and mix it with your finger.
11) Now, in a vessel/wok put some curds at the bottom and put a layer of cooked rice. Then put a layer of chicken and spread fried onions on it. Again put a layer of rice and repeat ending with rice on the top layer. Spread fried onion on top.
12) Spread saffron mixed milk on the top.
13) Pour ghee left over from the fried onions along the side of the vessel and in the middle.
14) Cover the vessel tightly and heat it on direct flame for 5 minutes and then keep a tava on flame and the vessel on top of the tava. Keep it like this for half an hour on medium flame.
Chicken Biryani is ready. You can serve this with Dahi Kanda(onions mixed with curd).

Sunday, November 16, 2008

Tomatilla Curry (Green Tomato Curry)

We usually get raw tomatoes or green tomatoes in India very easily but we used to bring this vegetable very rarely. I came across these fresh green tomatoes here in US and thought of giving it a try. You will get these in Mexican Stores or Farmers Market. They are called as Tomatilla. I dont remember how we used to make it back home in India. I just tried my version and liked it. The sour raw tomatoes give a very different taste. I hope you will love this sometimes in your meal. Here is the recipe -

Ingredients -
1. 8-10 tomatillas washed and chopped into pieces
2. 1 large onion chopped finely
3. ginger-garlic paste
4. 1/2 tspn mustard seeds
5. 1/2 tspn cumin seeds
6. 1/2 tspn turmeric powder
7. a pinch of asafoetida
8. 3-4 curry leaves
9. 1 tspn chilli powder
10.1 tspn Garam Masala Powder
13.Roasted peanuts grinded finely
11.Salt as per taste
12.1 tspn sugar
14.A bunch of washed and finely chopped coriander.

Method -
1) Heat oil in a wide skillet and put mustard seeds. Once they crackle add the cumin seeds, curry leaves, asafoetida and turmeric powder and stir for few seconds.
2) Add the chopped onions and stir well till the onions become translucent.
3) Add the grinded peanuts and roast them with the onions.
4) At this point add the garam masala powder and saute till the oil leaves the masala.
5) Add the chopped tomatillas and mix them well. Add salt, chilli powder and mix them well with the tomatillas.
6) Cover the lid and let it cook for 5-6 minutes stirring after every 3 minutes.
7) Also add little sugar at this time as the tomatillas are very sour and will not taste good without sugar.
7) The tomatillas cook very quickly so be sure to check them in between as to avoid them from being mushy.
8) Garnish it with coriander and its ready to serve with hot chapatis.

Wednesday, November 12, 2008

Egg Rassa (Curry)

Eggs are a wonder food. They are nutritious, inexpensive and easily available. Egg Rassa or Egg Curry is everyone's comfort food. It is prepared by many different ways but this is my version of Egg Rassa giving it a Kolhapuri tinge of taste. The spices give an authentic taste. Those who do not eat eggs, they can add any vegetables in the curry. Potato, Peas and Cauliflower is a very good combination.

Ingredients -
1) 6 hard boiled eggs
2) 1 large onion grinded to a paste.
3) 2 large tomatoes.
4) 4-5 garlic cloves
5) 1 inch ginger
6) 1 tspn mustard seeds
7) 1 tspn cumin seeds
8) a pinch of asafoetida
9) 1 tspn turmeric powder
10) 1 tbspn seasame seeds (My granny puts this. It can be optional)
11) 1 tbspn cumin-coriander powder
12) 1 tbspn Kolhapuri Masala (You can put chilli powder instead)
13) Salt as per taste
14) Oil
Spices -
1) 4-5 cloves
2) 2 cinnamon sticks
3) 4-5 peppercons
4) 1 bay leaf

Method -
1) Cut the eggs into 2 halves.
2) Grind all the spices except the bay leaf to a fine powder.
3) Grind the tomatoes, seasame seeds, ginger and garlic together.
4) Take a wide skillet and heat oil in it.
5) Add mustard seeds. Once they crackle add cumin seeds, asafoetida, turmeric powder and bay leaf. Stir for few seconds. Add the grinded spices and saute for sometime.
6) Now add the grinded onions and saute till they turn brown.
7) Then add the tomato-ginger-garlic paste and saute till the tomatoes are mushy.
8) At this stage add all the powders (cumin-coriander powder and Kolhapuri Masala). Saute till the oil leaves the masala.
9) Add water as per your desired consistency.
10)Now add the eggs, salt as per taste and bring it to a boil.
11) Garnish it with chopped coriander.
12) You can serve this with rice or chapati along with the onion-yogurt relish.

Thursday, August 7, 2008

Masoor Biryani

Masoor, the dark black-brown lentils and rice make a very good combination and with all the spices in it ends up in a tasty flavoured biryani. I followed a short cut so made this in the pressure cooker but you can also make the masoor masala and then mix it with the cooked rice giving layers of the masala. That makes a tempting flovoured Biryani. Here is how i made it.
Ingredients -
1 cup rice
1/2 cup masoor
1 large onion cut lenghtwise
1 tomato diced finely
1 tspn ginger-garlic paste
2 green chilis
1/2 tspn cumin seeds and mustard seeds each
a pinch of asafoetida
1 tbspn cumin-coriander powder
1 tspn chilli powder
2 cups water (double as that of rice)
Salt as per taste
Method -
1) Wash the masoor and rice together and soak it for sometime.
2) Heat oil in a pressure cooker and add the mustard seeds. Once they crackle add cumin seeds, asafoetida and green chillis.
3) Add the onions and saute for sometime. Then add tomatoes and saute for some more time till the tomatoes are mushy.
4) Now add all the powders and stir well.
5) At this stage add the masoor and rice and mix well so that all the masala would be nicely mixed with the rice.
6) Add water and salt. mix well and cover the pressure cooker. Make 3 whistles.
7) Remove in a serving bowl and garnish with cilantro. The Masoor Biryani is ready.

Friday, August 1, 2008

Prawns Curry with Vegetable Stir Fried

I have never made prawns like this before. We usually make prawns with the normal onion-tomato gravy with lots of spices and ofcourse Kolhapuri Masala with it. But this one was pretty interesting to cook. Something different. I liked it.
Ingredients -
1/2 pound fresh prawns
1/2 bowl mixed vegetables frozen
1 tbspn chilli powder
1 tspn cinnamon powder
1/2 cups coconut milk
Salt as per taste

Method -
1) Wash the prawns nicely.
2) Melt little butter in a skillet and nicely cook the vegetables. Remove the vegetables and keep aside.
2) Again heat little butter and put the prawns in it. Once the prawns are nicely cooked put the cooked vegetables and mix it nicely with the prawns.
3) Add all the powders, salt and coconut milk and stir well. Cover the lid and let it cook for 10 minutes.
4) Serve hot with rice or chapati.

Thursday, June 26, 2008

Kolhapuri Tambda Rassa (Spicy Chicken Curry)

Kolhapur is a city situated in southern Maharashtra,India. This city is linked with many common terms like Kolhapuri Chappals, Kolhapuri lavangi mirchi, Kolhapuri gur(jaggery) and ofcourse Kolhapuri cuisine, Tambda Rassa being one of them.
This is a very ancient city, famous for its food, headwear, footwear, jewellery, wrestling and religious connections. The Mahalaxmi Temple is located in the heart of the city and is considered as the goddess of power. I never miss a chance to taste the exotic cocktail of Imperial. Whenever you get a chance to visit Kolhapur do not forget to go to Imperial and have its special cocktail. I havent had better icecream anywhere else.
Anyaways, now coming back to the recipe. I can talk for hours as i hail from this city and have childhood attachments and memories which would be cherished forever.
After coming to US i have always missed this dish prepared by my mom and grandmom. I am not an expert in making this but can never match their taste. I miss it.....
Ingredients -
1 packet Chicken Breasts
2 large onions (1 chopped lengthwise and the other chopped finely)
1 large tomato chopped finely
8-10 cloves
8-10 pepper
3-4 cinnamon sticks
1 tspn poppy seeds (khus khus)
2-3 bay leaves
1/2 cup dry coconut
1 tbl spn sesame seeds
1/2 cup curd
1 tspn ginger-garlic paste
1/2 tspn turmeric powder
2-3 tspns Kolhapuri Masala (can add more if u dare.)
Salt as per taste
Method -
1) Wash the chicken pieces and cut them into desired pieces.
2)Mix the curd, turmeric powder and ginger-garlic paste in a bowl. Marinate the chicken in this mixture and keep it aside for about an hour.
3) Cut 1 large onion lengthwise.
3) Heat oil in a kadhai and add 4-5 cloves, 4-5 pepper, 2-3 cinnamon sticks, onion cut lengthwise, seasame seeds and dry coconut. Fry these ingredients until the onion is light brown. After this is done put this in a grinder and make a paste adding little water. Set aside.
4) Now take a big wide skillet and heat oil. Add the bay leaves and the remaining spices (cloves,cinnamon,pepper,poppy seeds). Once they crackle add the onions chopped finely. Fry till light brown and add tomatoes. Saute till the tomatoes are mushy.
5) Now add the marinated chicken. Add some water as much consistency desired. Mix well. Close the lid and let it cook for sometime.
6) Once the chicken is half cooked (10 mins) add the grinded masala, salt and Kolhapuri Masala. Mix well. Close the lid and now let it cook for around 15-20 minutes. Garnish it with freshly chopped cilantro.
7) Your Tambda Rassa is ready to serve.

I served this with chapatis and Dahi Kanda(Onion sliced lengthwise and mixed with yogurt, salt and sugar.)
My husband simply loved this and i am sure this would be on his regular demand list.

Tuesday, June 24, 2008

Vangyache Kaap (Spicy Eggplant Slices)

Ingredients -
1 Eggplant/Brinjal
1/2 cup Rice Flour
1/2 tsp turmeric powder
1 tspn chilli powder
1 tspn cumin-coriander powder
salt as per taste
Oil for frying

Method -
1) Wash the Eggplant and cut it in round slices. Set aside.
2) Take a plate and mix all the ingredients.
3) Heat little oil in a skillet.
4) Dredge the eggplant slice in the flour so that it is gets fully coated with it and shallow fry the slices from both sides in the oil until they are crispy. Drain on paper towel.

Serve hot with ketchup or Green Chutney. A perfect snack for a rainy evening. Enjoy!!

Sunday, June 22, 2008

Neivedyam - Sheera

Today is Sankashta Chaturthi. According to the Hindu Calendar this is the fourth day of the second fortnight of every month. We observe fast on this day and perform Pooja for Lord Ganesha. On this day the special significance is sighting the moon. We break our fasts after the moon rise. On this day, we have a big feast. We prepare some Neivedya which is offered to the Lord. Usually, Sheera or Steamed Modaks are prepared. I made Sheera today which I am going to share with you all.

Ingredients -
1 cup Sooji/Rava
1 cup sugar
2+1/2 cups milk (If you are using 2% reduced fat milk then you will not need water. But if you are using Whole Milk then you can have 2+1/2 cups water + milk)
3-4 tb spoons ghee
4-5 strands safforn dissolved in 1 tbl spoon warm milk
1/4 cup dryfruits chopped finely(almonds, cashews, pistachios, raisins)

Method -
1) Heat ghee in a kadhai and roast the sooji/rava until light brown.
2) Add the milk or milk+water(if using whole milk). Close the lid and bring it to steam. Also add the saffron and mix well.
3) Add sugar and mix well. At this stage you can also add a banana which gives a nice flavour to the dish.(I did not have one so, didnt put but i normally do put some slices of banana). Close the lid and bring it to steam until it becomes soft.
4) Garnish it with dryfruits and serve.

Corn Salad

I love this crunchy salad. Something different other than the usual cucumber-tomato salad we normally have. The crunchy corn kernels give a nice taste to this.

Ingredients -
1 cup frozen corn kernels thawed at room temperature
1 small onion chopped finely
1 small tomato chopped finely
1-2 chopped green chillies
Salt and Sugar as per taste
A bunch of fresh chopped cilantro

Method -
Mix all the ingredients in a mixing bowl. Squeeze the lemon juice and garnish it with chopped cilantro. Thats it. so, easy and simple.
You can chill this before serving.

Saturday, June 21, 2008

Mushroom Mutter

I won't write much about this instead would directly go to the recipe. This one's is hubby's favourite and is always in demand. Here it goes -

Ingredients -
1 box/1 pound White Mushroom
1 bowl frozen peas
1 Onion chopped finely
1 Tomato chopped finely
1/2 tspn cumin seeds
1/2 tspn turmeric powder
a pinch of asafoetida
1 tspn ginger-garlic paste
1 tspn cumin-coriander powder
1 tspn chilli powder (I used Kolhapuri Masala which is made up of dry roasting and grinding all the spices. Will post the recipe soon. You can use chilli powder instead)
Salt as per taste
A bunch of chopped coriander

Method -
1) Wash the mushrooms and cut them in small pieces.
2) Heat oil in a kadhai and do the seasoning. Add the cumin seeds, asafoetida and turmeric powder and saute for a few seconds.
3) Add onions and saute till light brown.
4) Now add the tomatoes. Once they are mushy add the ginger-garlic paste and the cumin-coriander powder. Mix well and saute for few minutes.
5) Now add mushrooms the peas. Mix well and add little water. Remember that mushrooms tend to let out water so, add very little water. Close the lid and let it cook for sometime.
6) Add salt and chilli powder. Mix well, close the lid and let it cook again for some time.
7) Remove from heat and garnish with chopped coriander.

Friday, May 16, 2008

Simple and easy Cake..

Hi All,
You guys must be thinking that i am back from my training but nope I am still here for some more time. Then how come i am posting this blog?? Well, they say, "All Work and No Play makes Jack a dull boy". We were also very tired of studying and getting bored. Wanted some excitement and so me and my friend, Gargi decided to bake this cake. We had all the ingredients ready and so thought of giving it a try. Gargi, also shares the same zest for cooking as i do. Here's the recipe. Its very simple and easy and pefect for beginners who are not very experienced in baking.

Ingredients -
1 and 1/2 cup maida (all purpose flour)
1 cup unsalted butter
1 and 1/4 cup sugar
1 tea spoon baking powder
1 tea spoon vanilla essence
4 eggs

Method -
1) Preheat the oven to 350F for 10 mins.
2) Mix the maida and baking powder together and keep it aside.
3) Mix the butter and sugar together in a big bowl.
4) Add the eggs to this mixture and mix well.
5) Now add the 2 tbl spoons flour at a time mixing slowly.
6) Also add vanilla essence to this and mix thouroughly.
7) Grease the baking bowl with oil or butter. Then sprinkle some flour over it.
8) Now add the batter in this bowl and bake the cake for 40 mins on 350F or till a knife inserted comes out clean.

Bhavdeep, our friend decorated the cake with some chocolate pieces. This was looking yuummmmmmy. We decided to celebrate this occasion by asking Harsh, our trainer to cut the cake :).

Tuesday, April 22, 2008

Blogging Break

Dear All,

I am taking a short break from blogging. I want to update myself professionally. But would definitely be back with some good recipes of which i have already taken photos but not posted yet and also many more..
So, till then Bye and Take Care all of you.

Wednesday, April 16, 2008

Aloo Gobi

I was searching for a different recipe for Aloo Gobi on the internet and found this version. I liked the method of giving tadka. Its different and gives a very nice taste and aroma.
Ingredients -
2 cups cauliflower florets
1 cup potatoes sliced into cubes
1 bay leaf
a pinch of asafoetida
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp chilli powder
1 inch ginger
2-3 green chillies
1 tsp cumin-coriander powder
Method -
1) Grate the ginger in a bowl. Add to it all the powders and 2-3 tsp water. Mix it well to form a paste.
2) Heat oil in a wide skillet and add cumin seeds. Once they crackle add the bay leaf, green chillies and asafoetida. Saute for few seconds and add the paste into it. Mix it well and saute for 2 mins. A nice aroma will rise at this point.
3) Now add the cauliflower and potatoes. Add salt. Mix well together. Cover the lid and let it cook for around 15 minutes stiring it after every 5 minutes in between.
4) Garnish it with chopped cilantro.
5) Serve hot with roti or chapati.

Sunday, April 13, 2008

Peas-Cheese Paratha

I was talking with my friend Madhura the other day and she said that she makes Peas Parathas and they come out to be very good. Peas Paratha impressed me and she was very kind for sharing her recipe with me. Thanks Madhura. I decided to try them the same day and when I told this to my hubby, it sounded interesting to him too. He said,"Why dont you try Panner-Peas Paratha instead". That sounded a very good idea to me but I didnt have Paneer in my Pantry so finally, decided to make it with Cheese. So, here goes Peas-Cheese Paratha -
Ingredients -
For the dough -
2 cups whole wheat flour
For the stuffing -
1 cup boiled peas
1/2 cup grated cheese
1/2 tsp cumin seeds
2 green chillies
1/2 inch ginger
a bunch of cilantro
1 tsp cumin-coriander powder

Method -
1) Mix 2 cups of atta. Add enough water to knead the dough. Rest the dough for about 30 minutes and make 8 balls of same size.
1) Boil the green peas and mash it. Keep it aside.
2) Grind the green chillies, ginger, cumin seeds and coriander together to form a paste.
2) Heat oil in a pan and add the grinded paste and saute.
3) Add the mashed peas, cumin-coriander powder, salt and mix it well. Saute for some time.
4) Remove from heat and cool the mixture.
5) Once cooled add the cheese and make 8 equal portions of the mixture.

6) Take a ball of dough and roll it to a flat circle. Place one portion of the stuffing in the middle and pull up the edges to cover the filling. Repeat this with all the balls. Do not roll the stuffed balls immediately otherwise the stuffing would come outside. Rest it for a couple of minutes.
7) Now roll each of these balls into a flat and thick circle.
8) Fry the paratha on a hot griddle using few drops of oil to fry from both the sides.
9) Serve hot with curd, pickle, ketchup or any spicy gravy. I served this with curd and garlic chutney.

Thanks Madhura once again if you are reading this. The Parathas were awesome.

Thursday, April 10, 2008

Masale Bhat

Masale Bhat is always linked with Maharashtrian marriages. It is a spicy, Marathi version of Vegetable pulao and is usually served after the first course of waran bhat(dal-rice).After the wedding rituals are done, the guests head for lunch where the arrangement is like long orderly lines from one end to another which are called as pangats. The servers are skilled in balancing the trays of food and they run along these pangats serving on every plate with an amazing speed.

First comes the salt, lemon, pickle/chutney followed by the most comforting food waran-bhat-toop(dal-rice-ghee). Then comes the turn of puris and batata bhaji making a short stop at alu or kothimbir wadi, take a sip of the cool and chilled mattha, get a fresh start with Masale Bhat and finally end with Jalebi or Shrikhand

"Lazoo naka"(dont be shy), the father of the bride or groom will tell the guests as he walks by their table. When they can finally eat no more, they make way for another "pangat" and bless the new union as they leave.

Well, coming back to the dish, it is a very simple preparation and can be prepared with any vegetable of your choice.

Ingredients -
1 cup rice. (i used Basmati but this would best go with Sona Masoori)
1 cup vegetables of your choice. (i used cauliflower, peas and carrots)
2-3 tsp ghee
2 cups warm water. (double the qty of rice)
1/2 ts[ mustard seeds
1/2 tsp turmeric powder
a pinch of asafoetida
5-6 curry leaves
1 tsp coriander-cumin powder
1 tsp red chilli powder
1 tbsp Goda Masala
Salt as per taste
For garnishing -
fresh coconut scraped, a bunch of fresh cilantro finely chopped.

Method -
1) Wash the rice, drain excess water and keep it aside for half an hour
2) Heat ghee in a rice cooker. Add the mustard seeds. Once they crackle add asafoetida, turmeric powder and curry leaves.
3) Add the vegetables and stir for 2 mins.
4) Add the rice. Mix it well with the vegetables and stir for 2 mins.
5) Now add the coriander-cumin powder, chilli powder and goda masala. Stir fry for 2 mins and add warm water.
6) Steam it till the rice is done and the vegetables become tender. Do not pressure cook the rice.
7) Remove the rice in a bowl and garnish it with coconut and coriander. Serve hot with a dallop of ghee.

Wednesday, April 9, 2008


Shrikhand is an Indian desert made of strained yogurt. It is one of the main deserts in Maharashtrian and Gujarati cuisines. The yogurt is tied and hung until all the water is drained off and the result is a thick and creamy yogurt. Such a simple recipe but i was hesitating to attempt this since many days as my hubby likes only the Chitale chakka that we get back home in Pune.(Chitale Bandhu Mithaiwale is a famous shop in Pune for sweets. They have the Chakka available which is very famous. Chakka is the whey or the resultant thick and creamy strained yogurt). Still I decided to give it a try and make this on account of Gudi Padwa and it turned out to be just delicious and perfect. 'A' also liked it very much and said that this is in competition with Chitale. :)

Ingredients -
3 Cups whole milk yogurt
1 cup sugar
1 tsp milk
1 tsp powdered cardamom
a pinch of saffron
2-3 tbsp powdered almonds and pistachios

Method -
1)Set a large strainer/colnader on a bowl and place a muslin/cheese cloth on it. Put the yougurt in the cloth. Tie the ends of the cloth tightly and squeeze the excess water. Place this in the strainer and put some weight on it. Or you can simply hang it in the sink. I placed the strainer in the refrigrator overnight.
2) Take the whey(thick strained yogurt) in a deep bowl and whip it well.
3) Add sugar, 2-3 tbsp at a time stirring everytime so that it dissolves evenly.
4) In the meantime add saffron into warm milk and let it soak for 10-15 mins.
5) Finally add the cardamom powder, saffron and the dry fruits. Stir and refrigerate until you serve.

Mostly, this is served at feasts in Maharashtra with puri-bhaji.

Saturday, April 5, 2008

Happy Gudi Padwa!!!

Gudi Padwa is celebrated as the first day of the Chaitra month according to the Hindu Calendar. It is also celebrated as the New Year's day by Maharashtrians. This is supposed to mark the beginning of the spring season. This is one of the 3 and a half days in the Indian calendar whose every moment is considered auspicious.

On this day the houses are cleaned and rangolis are drawn on the doorstep. Everyone dresses up in new clothes and it is the time for family gatherings. This is begun by eating the bittersweet leaves of the neem tree. A paste of neem leaves is made by mixing ajwain, jaggery and tamarind. All the family members consume this paste which is believed to purify the blood and increase our immune system against diseases. The main attraction is the Shrikhand Puri which is prepared specially for this ocassion.

The Gudi is hoisted in every household. A bright green or yellow cloth adorned with brocade (zari) is tied to the tip of a long bamboo over which gathi (a type of sweet), neem leaves, a twig of mango leaves and a garland of red flowers is tied. This is then hoisted by placing a silver or copper pot placed in the inverted position over it. You will find such gudis hanging out of windows in traditional Maharashtrian homes.

Tuesday, April 1, 2008

Corn Palak

I just love corn and i always think of using corn in some nor the other dish. Since, corn kernels are easily available here in US i try to use them quite often. Today i used it with Spinach and made Corn-Palak. Tasted lovely. Here it goes...

Ingredients -
2 cups spinach washed and chopped finely
1/2 cup corn kernels. (I use the frozen ones)
2 green chillies
2 garlic cloves
1 small onion finely chopped
1/4 tsp cumin seeds
a pinch of asafoetida and turmeric powder.
1/2 tsp red chilli powder
Salt to taste and

Method -
Heat oil in a wide skillet and once hot add the cumin seeds, asafoetida and turmeric powder. Stir for few seconds and add green chillies, garlic and onion. Saute the onions and add the spinach and corn. Mix well. Cover and let it cook for few minutes. Add salt, chillie powder and cook for some more time.

Serve with hot chapatis.

Saturday, March 22, 2008

Gujrathi Kadhi

This is a very nice alternative to the usual dal with rice. Kadhi is also a traditional North Indian dish. It is usually spicy and also contains vegetable balls or pakoras in it. Gujrathi Kadhi tends to be sweeter and also it does not contain pakoras. Here goes my recipe for the Kadhi -

Ingredients -
1 cup plain yogurt
1 and half cups water
2 and half tsp besan or chickpea flour
1 inch piece of ginger minced
5-6 curry leaves
3 dried red chillies
1/2 tsp mustard and cumin seeds
a pinch of asafoetida
salt and sugar as per taste

Method -
Mix the yougurt, water and besan together in a bowl and set it aside. Now heat oil in a saucepan,and temper it with mustard and cumin seeds, curry leaves, asafoetida and dry red chillies. Once the tempering is sizzling, add the yogurt mixture. Add sugar and salt and bring it to a boil. Simmer it for 10-15 minutes stirring almost constantly. Garnish it with cilantro.

In Maharashtrian cuisine, the best way to serve this Kadhi is with Khichdi. Kadhi-Khichdi is a perfect combination for a monsoon night dinner. A papad and a favourite pickle at the side adds to a satisfying meal. This one's is everybody's favourite comfort food.

Thursday, March 20, 2008


Holi-Festival Of Colours is a popular Hindu spring festival observed in India.
On the first day, bonfires are lit at night to signify burning the demoness Holika, Hiranyakashipu's sister.

On the second day, known as Dhulendi, people spend the day throwing coloured powder and water on each other. The spring season during which the weather changes, is believed to cause viral fever and cold. Thus, the playful throwing of the coloured powders has a medical significance. The colours are traditionally made of Neem, Kumkum, Haldi and other medicinal herbs. A special drink called Thandai is prepared on this day.

Rangapanchami occurs after a few days (fifth day of the full moon) making the end of the festivities involving colours.

This festival unites the separated beings, rejoins the broken hearts, removes the internal & external differences and clears the mutual misunderstandings. This festival, being a pleasant occasion of renewed love & friendship, is celebrated with fun gaiety and reverence. These transient colours of Holi are symbolic of everlasting RANG!!

So, guys what are you waiting for.....Get started for this fun filled holi.

Wish You All A Happy Holi. May this festival of colours bring many more colours and happiness in your lives!!!

Wednesday, March 19, 2008

Tadka Dal

Hmmmmm...Another type of dal. Very simple and quick. Perfect for bachelors.

Ingredients -
1 cup toovar dal
1 large onion chopped finely
1 large tomato chopped finely
3-4 dry red chillies
1/2 tsp turmeric powder, red chilli powder, mustard seeds, cumin seeds
a pinch of asafoetida
1 tbsp Garam Masala.
a bunch of chopped fresh cilantro

Method -
1) Heat a Pressure Cooker and add a generous amount of ghee. Melt the ghee.
2) Add the tadka ingredients - asafoetida, mustard seeds, cumin seeds and dry red chillies.
3) Add onions and saute them nicely.
4) Then add tomatoes and all the powders and cook for a while.
5) Now add the washed toovar dal with 3-4 cups of water.
6) Pressure cook the dal and cool the cooker.
7) Add the chopped cilantro for garnishing.

Serve this dal with rice along with curd or any kind of your favourite pickle.
This leads to a very satisfying meal.

Aloo-Kanda Bhaji

A perfect snack for a cold and rainy evening. A hot cup of tea with these bhajis and sitting besides the window watching the rains outside...Everybody loves this..Isn't it!!!
We enjoyed the same today...:)

Ingredients -
3-4 tbsp gram flour or besan
2 onions diced vertically, little thick than as usual.
1 potato cut in round shapes
1 tsp red chilli powder
salt as per taste
Oil for frying

Method -
1) Mix the gram flour, water, red chilli powder and salt together. It should be little thicker than the dosa batter consistency.
2) Heat oil in a skillet/kadhai.
3) Dip the onions and potatoes in the mixture such that it gets nicely coated.
4) Deep fry in the oil. Drain it on a tissue paper.

Enjoy this with Tomato ketchup or any kind of your favourite chutney..

Tuesday, March 18, 2008

Palak Paneer

I had some leftover Paneer in the fridge and was thinking of using it with something. Thought of trying out this dish. This was an attempt which came out to be successful.

Ingredients -

2 cups spinach washed and chopped
1 cup paneer cubes
2 large tomatoes
1 small onion chopped finely
1/2 cup cashews
3-4 green chillies
1 tsp ginger-garlic paste
1 tsp cumin-coriander powder
Salt as per taste

Method -

1) Dry roast the cashews and make a fine powder of them.
2) Heat oil in a wide skillet and add the green chillies and spinach. Saute till the spinach is cooked. Wait for a few minutes and let it cool. Blend them with a pinch of salt to a smooth paste.
3) Also blend the tomatoes seperately to a smooth puree.
4) Heat 1 tsp oil in a pan and fry the paneer till it gets brown from both the sides.

Now with the curry -

5) Add oil in a wide skillet and fry the onions till ther are tanslucent.
6) Add ginger-garlic paste and cumin-coriander powder. Mix well and saute for a few minutes.
7) Now add the cashews, blended spinach and the tomato puree alongwith salt as per your taste. Mix and add water if needed. Do not dilute the curry too much. It should not spread when served in the plate. Cook it covered on low flame for around 7-10 minutes.
8) Just before turning off the heat add the paneer cubes. Mix them with the spinach. Let it simmer for 2-3 minutes and turn off the heat.
9) Serve hot with chapatis.

Saturday, March 15, 2008

Tomato Kadhi

This recipe is very much close to Tomato soup or Tomato saar which is a very popular dish in Maharastrian cuisine. The taste of gram flour(besan) with a perfect blend of spices adds a very nice flavour to this curry.

Ingredients -

4 large tomatoes
3-4 curry leaves
salt as per taste
2-3 green chillies
1/4 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1 tsp chilli powder
1 cinnamon stick
2 cloves
2 tbsp gram flour
2 tbsp jaggery grated
a bunch of chopped cilantro for garnishing

Method -

1) Boil the tomatoes and blend them into a smooth puree. Drain the puree and keep aside.
2) Heat oil in a skillet and add all the ingredients except chilli powder and jaggery. Cook for 2 minutes.
3) Add the pureed tomatoes with 2 glasses of water.
4) Add chilli powder, jaggery and salt and bring it to a boil.
5) Remove from heat and garnish with cilantro. Serve hot.

Raw Mango-Onion Takku

This is a delicious preparation tending to be sweet rather than hot. Its origins are from Gujrat and now popular all over.

Ingredients -

1 Raw Mango(medium size)
1 medium sized onion chopped finely
salt as per taste
1/4 tsp mustard seeds
1/4 tsp asafoetida
1/4 tsp turmeric powder
1 tsp chilli powder
2 tbsp jaggery grated.
1 tbsp Oil

Method -

1) Peel and grate the raw mango. Add onion and jaggery to it.
2) Heat oil in a small kadai. Add mustard seeds, asafoetida and the powders.
3) Pour this tadka on the mango-onion mixture. Add salt and mix well.
4) Serve it with hot chapatis or rotis.

Tuesday, March 11, 2008

Mutter Paneer

Paneer is a kind of soft cheese used in Indian Cuisine. It is similar to Mozarella or Ricotta cheese. Most varieties of Paneer are simply pressed into a cube and then sliced and chopped. Unlike most cheeses in the world Paneer is completely vegetarian and is a primary source of protein. Paneer is prepared by adding lemon juice in hot milk so that the curd is seperated from the whey. The curds are then drained in a muslin cloth and the excess water is drained. What remains is the PANEER.

Ingredients -

1) 1 cup frozen/fresh peas
2) 1/2 cup paneer cubes
3) 1/2 tsp cumin seeds
4) 1 bay leaf
5) a pinch of asafoetida
6) 1/2 tsp turmeric
7) 1/2 tsp chilli powder
8) 2 tsp cumin-coriander powder
9) 2 large tomatoes
10)1/2 inch ginger
11)2-3 green chillies

Method -

1) Heat 1 tsp oil in a pan and fry the paneer till it gets brown from both the sides.(I prefer this method instead of deep frying the paneer)
2) Blend tomatoes, ginger and green chillies in a blender.
3) Heat oil in a wide skillet and add cumin seeds and bay leaf. Once the seeds crackle add the blended mixture.
4) Add asafoetida, salt and all the powders. Stir well. Cover and cook till the tomato mixture becomes half.
5) Now add the peas and paneer cubes with 1 cup water. Mix well and add salt and chilli powder if required as per your taste.
Cook for sometime and Mutter Paneer is ready.
6) Serve hot with Parathas.

One of my friend told me to add 1 tsp cornstarch mixed with water forming a paste at the last stage so that the gravy becomes thick as we get in restaurants and does not remain watery. I didnt have corn starch so did not use it.

Thursday, March 6, 2008

Beet Raita

I love this pink coloured raita. This ones very easy.

I made this simply by grating the boiled-peeled beets. Adding curd, green chillies salt and sugar. Garnishing it with cilantro. Thats it!! So, easy...

Masoor Dal

I like to include lentils in my meals than the usual yellow toovar dal.

Ingredients -
1) 1 cup masoor dal
2) 1 medium onion chopped finely
3) 1 medium tomato chopped finely
4) 2-3 green chillies
5) 1/2 tsp mustard seeds
6) 1/2 tsp cumin seeds
7) 1/2 tsp turmeric
8) a pinch of asafoetida
9) 1 tsp ginger-garlic paste
10) 1/2 tsp red chilli powder
11) 1/2 tsp cumin-coriander powder
12) 1/2 tsp garam masala
13) Oil
14) a bunch of cilantro finely chopped

Method -

1) Pressure cook the masoor dal. Make 3 whistles
2) Heat 2 tbsp of oil in a pan and add mustard seeds. Once they crackle add cumin seeds, asafoetida and turmeric.
3) Add onions and saute till it turns light brown.
4) Add tomatoes and ginger-garlic paste, cumin-coriander powder and saute little more.
5) Add the cooked masoor dal and some water as per the consistency needed (i had made a little thick).
6) Add the chilli powder, garam masala and salt and let it boil for a few minutes.
7) Garnish with finely chopped cilantro and serve hot with chapatis or rice.

Tuesday, March 4, 2008

Palak Paratha

I had not tasted Palak Paratha until marriage. My mother-in-law introduced these green coloured parathas to me. She used to serve these hot parathas and i immediately fell in love with them. I liked them so much that now i have them on my dinner table on a weekly basis. You will need -

Ingredients -

1) 1 cup spinach
2) 1/2 tsp cumin seeds
3) 2 large garlic cloves
4) 2 cups whole wheat flour
5) 3-4 green chillies
6) salt as per taste
7) Oil

Method -

1) Grind the spinach, green chillies, cumin seeds and garlic together to a fine paste.
2) Take this mixture in a mixing bowl. Add flour, salt and 1 tsp oil and knead this mixture to a soft dough with as much water as needed.
3) Make small equal sized balls of the dough and roll each ball gently to a falt round paratha applying flour whenever necessary.
4) Place the paratha on a heated griddle and add few drops of oil on each side.
5) Repeat till all the balls are used up.
6) Serve these parathas hot with your choice of pickle or any other spicy gravy.

Note : The picture has not come out very attractive(I am very poor at clicking good photos). But believe me these tastes good. Try them out!!

Monday, March 3, 2008


Before starting with the recipe I would like to tell something about my grandmother. I have stayed with her for almost 7 years before marriage and I owe a lot to her. She is a gem of a person. She is a wondeful human being and lives life to the fullest. She loves food, all types of food and loves eating out. She loves chocalates and ice creams though her dentures does not allow her to eat. Pizza and garlic bread being her favourite, she loves Pasta too with lots of cheese on it. She also makes lovely Pasta. We used to have this as our Sunday morning breakfast quite a lot of times. I made this over the weekend for our Saturday brunch. So, this one's for you, my dear ajji....muaaaaaahhhhh :)

Ingredients -

1) Any kind of Pasta. I used Macaroni
2) 1 cup veggies of your choice. I used green peas, corn, red peppers and carrots.
3) 1 medium onion chopped finely.
4) 2 large tomatoes chopped finely.
5) 1/2 tsp chilli powder.
6) Grated cheese
7) Tomato ketchep
8) Salt
9) Oil

Method -

1) Cook pasta as per the instructions. Drain and keep aside.
2) Heat oil in a wok/kadai and add onions. Saute till light brown.
3) Then add the tomatos and saute.
3) Now add all the veggies. Add chilli powder and tomato ketchep. Mix well. Cover the lid and cook the veggies till tender.
4) Add the pasta. Mix it well with the veggies and add salt as per taste.
5) While serving add the grated cheese and Enjoy!!!

Friday, February 29, 2008

Radish Paratha

Paratha is a substitute to our usual meal. We can have parathas anytime during the day for breakfast or lunch or even brunch. Today, i have made Radish Paratha.
Ingredients -
1) 1 cup radish grated
2) 2 cups whole wheat flour
3) 1/2 tsp chilli powder
4) 1/2 tsp cumin-coriander powder
5) salt as per taste
6) Oil for frying

Method -
1) Knead the dough and keep aside.
2) In the grated raddish add chilli powder, coriander and cumin powder and salt. Mix well.
3) Make small balls of the dough. Roll each ball into small circles and fill 1 tsp of the mixture and close it up.
4) Roll the stuffed ball into a flat round paratha gently.
5) Place the paratha on a heated griddle adding few drops of oil on each sides.
6) Repeat till all the balls are used up. Parathas are ready!

No Paratha meal is complete without a side dish of one's favourite pickle. You can also serve them with curd or any other spicy gravy.

Stuffed Eggplants/Brinjals

I remember when i was young i used to demand for this vegetable almost everyday to my mom. And if i didnt get this i used to not have food. And then my grandfather used to compulsory ask my mom to cook this. Today, i have made it. Here is the recipe.

Ingredients -

7-8 brinjals/eggplants
1 medium onion chopped lengthwise
1 tsp sesame seeds
1/2 tsp cumin seeds
1/2 tsp mustard seeds
a pinch of asafoetida
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp goda masala
1 tsp dry shredded coconut
1 tsp fresh coconut
1/2 tsp ginger-garlic paste
2 tsp peanuts
1/2 tsp coriander powder
1/2 tsp tamarind concentrate
a bunch of cilantro finely chopped
Salt as per taste

Method -

1) Wash and cut the eggplants into 4 pieces keeping the stem intact (Do not cut it through the end). Put them in water.

2) Heat 2 tea spoons of oil in a pan. Add onions, sesame seeds, dry coconut, coriander powder and peanuts.

3) Fry till the onions are golden brown. Keep aside and let it cool. Grind this to a fine paste.

4) To this add turmeric powder, chilli powder, little salt, goda masala, fresh coconut and tamarind concentrate, jaggery. Mix well.

5) Stuff this mixture into the eggplants.

6) Heat remaining oil in a wide skillet and add the mustard seeds. Once they crackle add cumin seeds, asafoetida and turmeric powder.

7) Place the eggplants in the pan. Add 1 cup warm water. Close the lid and let it cook for 10-15 mins. Gently turn them once or twice after every 4-5 minutes on medium heat to ensure even cooking.

8) Garnish it with coriander and serve hot with rotis.

Note - You can also add potatoes along with the eggplants.

Wednesday, February 27, 2008

Mixed Dal

This one's special to me because this reminds me of my Dad who makes awesome mixed dal. Spicy and delicious. He enjoys his cooking. He always says (asa aatun aala pahije) means it should come from within. This one is my version of mixed dal. This one's for you Dad. Hope you like it. Love You and Miss You!!!

Ingredients -

1 tbsp toovar dal

1 tbsp moong dal

1 tbsp red split masoor dal

1 tbsp urad dal

1 tbsp chana dal

1 small onion chopped finely

1 small tomato chopped finely

1/2 tsp cumin seeds

a pinch of asafoetida

1/4 tsp turmeric powder

1/2 tsp chilli powder

1 tsp garam masala powder

salt as per taste

a bunch of cilantro finely chopped


Method -

1) Wash all the dals and soak them for about half an hour.

2) Pressure cook the dals. Make 3 whistles.

3) Heat oil in a wide skillet. Add cumin seeds. Once the seeds crackle add asafoetida and stir.

4) Add onions and fry till light brown.

5) Add the cooked mashed dal and half cup of water. Simmer for few minutes.

6) Take another small skillet or a kadai and heat little oil.

7) Add tomatoes and garam masala. Stir till the tomatos are mushy.

8) Pour this tadka over the dal. Add salt. Let the dal boil for few minutes and it is ready.

9) Garnish it with cilantro and serve hot with chapatis or rice.

Tuesday, February 26, 2008

Bhindi Masala or Spicy Okra

Finally, i have created my own food blog which i was thinking of since many many days. I would be posting those recipes which i have learnt from my mother, my grand-mother and ofcourse my mother-in-law who themselves are great cooks. I would also be posting those recipes which are of my own and experimented on my dear husband. No doubt he makes complete justice to my food. So, here goes my first recipe which is one of my favourite - Bhindi Masala.

Ingredients -
Okra - 2 cups
1/4 tsp turmeric
1/2 tsp cumin seeds
a pinch of asafoetida
1/2 tsp red chilli powder
1/2 tsp coriander powder
salt as per taste.
1 tbsp besan or gram flour

Method -
1) Wash the okra and pat dry the okra completely. Cut the ends of okra and slice them lengthwise into half.
2) Heat oil in a wide skillet and add the cumin seeds.
3) Once the cumin seeds crackle add asafoetida and stir.
4) Add the okra pieces and mix it well. Turn the heat on medium. Close the lid and cook the okra till tender. It should take about 7-8 minutes. Keep stirring after every 2 minutes.
5) Add turmeric powder, red chilli powder and coriander powder. Mix it well.
6) Add salt and the gram flour. Stir fry it for another minute and okra is ready.
7) Garnish with coriander and serve hot.