Tuesday, December 25, 2012

Sweet Corn Salad

Hi Readers,

This is another recipe that is easy and is full of nutrients.

Ingredients :-

1 cup fresh sweet corn boiled
1 capsicum chopped
1 tomato chopped
1 onion chopped
1 tsp lemon juice
salt to taste
1/2 tsp chili flakes
1/2 tsp oregano
1 tsp olive oil

Method :-

Add sweet corn, capsicum, tomato and onion in a bowl. Add the olive oil, sprinkle chili flakes and oregano and add lemon juice. Toss and serve. You can refrigerate to serve cool.

Methi paratha

Hi Readers,

Now, its time for some yummy methi ke parathe with green chutney.

6 cups Wheat Flour
1 cup Besan
1 tspn. Cumin seeds
Salt as per taste
1/2 tspn. Turmeric Powder
2 tspn. Chilli Powder
2 bunch of fresh green Methi Leaves
1 bunch of Coriander Leaves

Cut methi leaves and coriander leaves into small pieces.
Crush the cumin seeds and keep aside
Take a wide mouthed container, put wheat flour, besan, salt (as per taste), turmeric powder, chilli powder, crushed cumin seeds, cut methi leaves, coriander leaves and mix well. Put water in the mixture and make it a dough.
Convert the dough into small size balls enough to roll like chapatis.
Roll each ball like chapatis and put on the pre-heated pan on the stove. When one side becomes brown, flip on the other side.
When both sides are done apply ghee on both sides
Your hot-hot methi parathas are ready. Serve hot with green mint chutney.

Rajma masala


This is a delicious Red kidney bean preparation, that is authentic Punjabi cuisine and tastes best with steamed rice.

•Red kidney beans (rajma),soaked overnight 1 1/2 cups
•Salt to taste
•Oil 3 tablespoons
•Bay leaves 2
•Onions,finely chopped 2 medium
•Ginger,chopped 1 inch piece
•Garlic,chopped 6-8 cloves
•Tomatoes,pureed 3 medium
•Coriander powder 1 tablespoon
•Cumin powder 1 teaspoon
•Red chilli powder 2 teaspoons
•Turmeric powder 1/2 teaspoon
•Garam masala powder 1 teaspoon

Pressure cook rajma with five cups of water and salt till totally cooked and soft. Heat oil in a deep pan. Add bay leaves and onion (you can grate the onion if you wish). Add ginger and garlic and continue to sauté till the mixture turns golden. Add tomato puree, mix and continue to cook. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala. Add rajma along with the cooking liquour and mix. Adjust salt and add garam masala powder. Lower the heat and simmer for about fifteen to twenty minutes on low heat. Serve hot with steamed rice.

Sunday, December 23, 2012

Enduri Pitha (Stuffed idli ) Authentic Odia Dish


I am going to share one authentic Odia dish that is made on the special occasion of Prathamastami in the month of November each year. This is made using turmeric leafs, which leave behind its awesome fragrance with the Pitha(idli). I have named it Idli as it has many resemblance with idli. In Odisha we call all dosha's and Idli like preparation as Pitha. There are many varieties of these Pitha's. One of the most adorable variety is Enduri pitha.

Ingredients :-
1 and 1/2 cup rice
1 cup black gram
1 cup grated coconut
1 cup paneer made from curd
150 gm jaggery
3 cardamom cloves
6 peppercorn
Green turmeric leaves
salt to taste

Method :-  Soak rice and black gram overnight and then grind into a smooth paste. Leave the batter for another 3 hrs to ferment.
Stuff :- Place a pan in medium flame. Add little oil, add the coconut, paneer and jaggery and mix well. Add powdered cardamom and black pepper. Keep aside.
Preparation:- Put a wide mouthed pot and fill it with 1/3rd part water and bring to steam. Cover this with a clean muslin cloth which is tied to cover it. You can also do this using a Idli maker. take a green turmeric leaf. Place little batter and then place little stuff in it and wrap the leaf and place on the vessel to steam.

Vegetable Upma


This is South Indian breakfast, easy to make and healthy.

Ingredients :-         
        One cup Rava
  One cup mixed vegetable
  Water 3 Cup (16 tbs)
  Vegetable oil 2 Teaspoon
  1 tsp arahra dal
  Mustard seeds 1 Teaspoon
  Onion 1 Medium, chopped
  Green chillies 2 , chopped
  Some Curry leaves
  Lemon juice

Take the pan and cook the rava (without oil) until it gets brown. Stir continuously. Take it out from the pan. Take a pan and warm the oil in it. Pop the mustard seeds in the oil and then put the green pepper, arhar dal, curry leaves and chopped onion in it. Cook these things until onion become brown. Put the vegetables in the pan and add three cups of water, salt, lemon juice and cover the pan for 2 minutes. Now add cooked rava in the pan and mix it well. Turn off the flame, cover the pan and put aside for 1 minute.

Bhindi Sarso Masala


This is easy to make and with minimal ingredients that are readily available in Indian kitchen. This is tasty and is best served with rice in Lunch.

Ingredients :-
½ tsp kalo jarred(nigella seeds)
3 green chillies-slit lengthwise
30 small dharosh-head and tail cut
3 tbsp sarson(mustard) seeds
1 tbsp khus khus(poppy seeds)
3 green chillies
A pinch of salt
Soak all the above for 30 minutes and make a paste
For gravy/sauce
2heaped tbsp sarson(mustard) –of the prepared paste
1 tbsp dahi(yogurt)-mix with the mustard paste and leave for 2 minutes
Peanut oil
Mustard oil (optional)

Method :-
Heat oil in a kadhai/ frying pan. Temper with jeera and green chilli
When the spices start sputtering add washed and dried okra.
Sauté okra for 44-5 mins with a pinch of turmeric
Do not deep fry them, they should be tender and half cooked. You will know because they will glisten and have turned soft by this time
Mix the mustard paste with yogurt and add the mixture to the okra
Add salt and sugar.
Mix well, add a dash of mustard oil and cover and cook.
Stir intermittently till orka is done

Vegetable Manchurian

This ever popular Chinese dish is really easy to make. When you eat these deep fried vegetable balls in a soy sauce based gravy, do not let mundane things like the weighing scale bother you! just dig into these deep fried delights and enjoy!

Ingredients :- For The Vegetable Balls
3 cups finely chopped cabbage
1 1/4 cups carrot , grated
1/2 cup chopped onions
2 tbsp cornflour
5 tbsp plain flour (maida)
3 to 4 clove of garlic (lehsun) , finely chopped
1 slit green chilli , finely chopped
salt and freshly ground black pepper powderto taste
oil for deep-frying

For The Sauce
1 tbsp garlic (lehsun) , finely chopped
2 tsp finely chopped green chillies
2 tsp finely chopped ginger (adrak)
1 cup clear vegetable stock or water
1 tbsp soy sauce
1 tbsp cornflour mixed with 1 cup of water
2 pinches of sugar
2 tbsp oil
salt to taste

Method :-For the vegetable balls

  1. Combine the cabbage, carrots, onions, cornflour, plain flour, garlic, green chili  salt and pepper in a bowl. Mix well.
  2. Shape spoonfuls of the mixture into small balls. If you find it difficult to form balls, sprinkle a little water to bind the mixture.
  3. Deep fry in hot oil until golden brown. Drain on absorbent paper and keep aside.

For the sauce

  1. Heat the oil in a wok or frying pan on a high flame. Add the garlic, green chilies and ginger and stir fry over a high flame for a few seconds.
  2. Add the stock, soya sauce, cornflour paste, sugar and salt and simmer for a few minutes.

How to serve

  1. Just before serving, put the vegetable balls in the sauce and bring to a boil.
  2. Serve hot.

  1. Add some water or vegetable stock to thin down the sauce if it is too thick.

Colorful veg fried rice

Hi Readers,

This is yet another variation that I experimented last weekend. This turned out to be a successful experiment and my husband liked it. It was awesome feeling to watch him take turns to eat when I make something interesting. I usually do not judge food by myself and do not rely on the compliments, but instead try to find out the expression of someone who is having it.

Well, I just tried this one with lots of vegetables like cauliflower, beans, carrots and beetroot. Here is the recipe below, try this and share your valuable feedback.

Ingredients :- 250 gm rice ( preferably Basmati) cooked
 1 small cauliflower chopped into small peices
2 carrots roughly chopped
100 gm beans chopped
1 big onion chopped to form rings
1 tsp ginger garlic paste
1 cinnamon stick
1 cardamom
1 star anise
1 tsp cumin seeds
2 tsp oil
1 small beetroot chopped finely

Method :- Stir fry chopped cauliflower, beans and carrots and keep aside. Stir fry beetroot, do not mix beetroot with other vegetables and keep separately. Heat oil in a pan, add cumin seeds, star anise, cinnamon and cardamom. Then add the onion rings and fry till they turn pink. Add ginger garlic paste and cook till its strong smell is gone. Add cooked rice, vegetables, salt and mix well. Cook for 3 mins and serve hot.

Makai(daliya) ka upma

Hi Readers,

This is a healthy breakfast option that takes much less time to prepare. I hope you will try it and let me know your valuable feedback.

Ingredients :-

2 tbsp oil,( Tel)

1-½ tsp Mustard seeds,(Sarson/ rai)
10 curry leaves, (curry patte)
1 onion, finely chopped, (pyaz)
2 green chillies, finely chopped,( hari mirch)
1/2 cup mixed vegetables,  finely chopped (carrot and beans,)
2 cup corn meal,( makai ka daliya)
2 tbsp coriander, finely chopped,( dhaniya)
2 tbsp lemon juice,( nimbu ka ras is cooked.

Add chopped coriander and mix it well in the upma.
Serve garnished with a spring of coriander.

Method :- 
Heat oil in a pan

Add mustard seeds and curry leaves in hot oil and fry for 10 seconds
Now add onions and green chillies. Fry for 1-2 minutes.
Add all vegetables, carrots, beans and cook till the onions start sweating.
Cover with the lid and cook for 2 minutes or untill the vegetables are done.
Add turmeric powder, salt to taste and lemon juice.
Now add corn daliya and keep stirring while you add.
Add water to this mix and cook until the mixture thickens and the corn daliya is cooked.
Add chopped coriander and mix it well in the upma.
Serve garnished with a spring of coriander.

Saturday, November 24, 2012

Besan & Methi Paratha

Hi Readers,

This yet another experiment of mine with Paratha. I tried to blend the taste of Besan and Methi to make this innovative Paratha.

Ingredients :- 1- 2 cup wheat flour
2- 1/2 cup besan or chickpea flour
3- Methi leafs
4- 1 teaspoon ajwain
5- 1/2 teaspoon red chili powder
5- 1/2 teaspoon chat masala
6- pinch of turmeric
7- pinch of salt

Method :- Take all the ingredients and knead into a soft dough. Divide the dough into small portions and make flat round Indian breads as shown in picture below.

Heat a pan. and cook the breads till they are done. Add little oil to grease both the sides and then remove from flame. Serve hot.

Gajar , methi and pyaj Paratha

Hi Readers,

This is a typical paratha that I have come about. This is my own innovation in paratha making. I hope you too would like this.

Ingredients :- 1- wheat flour - 100 gm
2- turmeric powder - 1 tea spoon
3- 1 carrot shredded
4- 1 onion chopped
5- Methi chopped
3- 1 teaspoon ajwain
4- 1 teaspoon kalaunji
5- pinch of asafoetida
6- 1 teaspoon red chili powder
7- pinch of chat masala
8- salt
9- Oil or ghee for paratha

Method :- Knead the dough with all the ingredients and make a good dough for paratha.Divide the dough into small portions and make thin paratha's as shown in pic.

Heat a pan and cook the paratha, when its done add oil or ghee and remove from flame and serve hot with tomato chutney.

Traditional Mix veg curry with Mustard paste

Hi Readers,

This is a traditional curry made with mustard paste. It is a Odia dish that is usually made in summers.

Ingredients :- 1- Bindi/Ladies finger 100 gm cut into long pieces
2- brinjal/egg plant -50 gm cut into 4 pieces
3- 2 potato cut into small cubes
4- Badi / urad dal badi fried
5- mustard paste
6- 1 chopped onion
7- 1 green chili chopped
8- 1 tomato chopped / 1 dried mango piece (ambula)
9- turmeric
10- salt
11- oil to fry
12 - cumin and mustard seeds

Method :- Fry Bindi, brinjal and potato in oil. Fry till its half done. Do not over fry. Remove from flame. Add oil in a pan. Add cumin & mustard seeds. Add onion, green chili and cook till onion turns brown. Add tomato or the mango paste made with dried mango in water. Cook till tomato is cooked. Add vegetables and badi to it. Add mustard paste and little water to make a gravy. Cook over medium flame till all vegetables are cooked. Serve hot with rice.

Sabut moong ki lehsuni dal

Hi Readers,

This is  dal variety with strong use of garlic for taste.

Ingredients :- 1- Moong dal or green gram dal - 100 gm
2- turmeric
3- salt
4- 6 flakes of garlic chopped
5- mustard, cumin seeds
6- 1 red chili
7- oil

Method :- In a pressure cooker, add the green gram dal, water, salt and turmeric. Cook till pressure cooker gives 3 whistles over low flame. Remove from heat. in another pan , add little oil. Add cumin and mustard seeds. Add red chili, garlic and add the dal to it. Serve hot with rice. 

Onion dosha

Hi Readers,

This is healthy breakfast option. 

Ingredients :- 1- rice and urad dal batter. This is made with 3 portion rice and 1 portion urad soaked overnight. Then grind it to make a thick batter. Add salt to it before making dosha.
3- 1 onion chopped
4- coriander chopped
5-1 green chili chopped
6- oil

Method ;- In a pan add little oil and add the batter, spread the batter in round shape. Add the onion , chilli and coriander as shown in picture. And cook it till one side is done, over turn and cook till other side is also cooked. Serve hot with chutney.

Paneer sandwich

Hi Readers,

This is healthy and filling breakfast with lots of protein. I generally serve this with salads.

Ingredients ;- 1 - brown bread
2- 100 gm paneer
3- green peas - 50 gm
4- salt
5- turmeric

Method ;- In a pan add little oil, add the peas and paneer. Add turmeric powder and salt to it. Cook till peas are done. Take the brads stuff them with this mixture. You can also add cheese to it. Then grill these breads and serve with salads.

Cucumber Raita

Hi Readers,

This is easy to make dish that is healthy and add flavors to whole meal. Raita helps in digestion too. 

Ingredients :- 1 cup yogurt/curd
2- 1 cucumber chopped thinly
3- salt to taste
4- cumin and chili powder

Method :-  To make the coriander and chili powder, add the cumin and chili into a hot pan. Roast cumin till it turns brown. Remove and grind to make a smooth mixture. In a bowl take the curd and blend it to make a smooth paste. Add the cucumber, salt and cumin and chili powder. Serve with rice.

Paneer matar bhurji

Hi Readers,

This is yet another variety of Paneer and matar. 

Ingredients :- 1- 200 gm Paneer/Cottage cheese shredded.
2- 100 gm green peas
3- 1 tomato chopped
2- 1 tbsp onion garlic & ginger paste
3- green/ red chili chopped
4- 2 tbsp oil
5- salt to taste
6- 1 teaspoon turmeric
7- cumin seeds

Method :-  in a pan add oil. Add cumin seeds, chili and onion, garlic & ginger paste. Cook till the smell of onion disappears. Add chopped tomato and cook till mixture starts separating oil. Add green peas, paneer, turmeric powder and salt. Cook till green peas are cooked . Server hot with rice or roti. 

Beet root Dal fry

Hi Readers,

As we all know beet root is very nutritious , but having beet root in only salad is not adequate. So, this is a dish that not only provides the healthy beet root in your dish , but also blends flavor to it. There are some common beet root dishes that is usually made in South India. This is one among them which I like the most.

Ingredients :-  1- 1 beet root chopped thinly
2- 100 gm Masoor dal/ red lentils
3- 1 onion chopped
4- 3 flakes of garlic chopped
5- 1 tomato chopped
6- 1 green chili chopped
7- pinch of asfoetida
8- pinch of turmeric
9- 1 tbsp oil
10- salt to taste
11- cumin seeds, mustard seeds - 1 tbsp

Method :-  In a pressure cooker add the lentil, beet root, turmeric, salt and water. Cook over low flame till 2 whistles. Remove from flame. In another pan, add oil, add cumin and mustard seeds. When it stars cracking add onion, garlic, tomato and asfoetida. Cook till onion is translucent and add the dal to it. Serve hot with rice.

Baby corn chinese chili

Hi Reader,

This is Chinese dish that is easy to make.

Ingredient :- 1- 200 gm baby corn cut in thin strips
2- 2 capsicum cut into thin strips
3- 4 tbsp corn flour
5- red chili powder - 1 tbsp
6- 1 tbsp soy sauce
7- 1 tbsp tomato sauce
8- ground black pepper 
9- salt to taste

Method :- Take the corn flour make a paste with water, salt and 1/2 tbsp red chili powder. Add the baby corns to this paste and fry them in a pan. Remove them and add little oil to pan. Add the chopped capsicum and fried baby corn. Add the soy sauce, tomato sauce and black pepper powder. cook till capsicum is cooked. Serve hot.

Sabudana Kichdi

Hi Readers,

Today I am going to post Sabudana kichdi, this is a dish that is part of Navaratri feasting. This is easy to digest and instant energy provider, so this dish is made for the nine day long fast that people break n the evening with this.

Ingredients ;-  1- Sabu dana 250 gms, soaked for 4 hrs
2- peanuts - 50 gms
3- green chilli - 1 chopped
4- Sendha namak - sea salt as per taste
5- oil 1 tbsp
6- 1 small potato chopped
7- chopped coriander to garnish
8- ground black pepper

Method :-  Add oil to a pan. Add the green chilli, potato and peanuts. Cook till potato starts turning brown. Add Sabu dana and sendha namak and black pepper powder. Cook till Sabu dana is done. Add the chopped coriander. Serve hot with green chutney.

Stuffed Brinjal

Hi Readers,

I am going to post Stuffed brinjal which is a good add on to main course. This is easy to cook.

Ingredients :- 1- Small round brinjals or eggplant - 250gms
2- 2 tbsp besan /chickpea flour
3- 1 tbsp cashew paste
4- turmeric
5- red chilli powder
6- salt
7-1/2 tbsp coriander powder
8- little kasuri methi
9- 1 tbsp chat masala
10 - 2 tbsp oil
11- mustard seeds
12- cumin seeds

Method :- Stuff :- Add 1 tbsp oil to a pan. When oil is hot add mustard and cumin seeds. When it starts to crack, add besan, cashew paste, turmeric, red chilli powder, kasuri methi, chat masala and salt. Cook for 5 mins till the mixture is properly blended. Remove it from the flame and let it cool down.

  Wash the brinjals and put 4 slits into the brinjal keeping the stem intact. Stuff the masala in them. Add the remaining oil in the pan. Place these brinjals in it, cover and cook in low flame. When  one side is turn , turn it upside down. Cook till all the sides are properly cooked. Serve hot with rice or roti.

Friday, November 23, 2012

Paneer matar butter masala

Hi Readers,

I am sharing a dish that I have modified by adding Matar to Paneer butter masala curry. This is very healthy as it is rich with protein content from both Paneer /cottage cheese and Matar/ green peas. 

Ingredients :- 1- 200 gm green peas 
2- 200 gm Paneer/ cottage cheese cut into thin pieces
3- 1 onion chopped
4- Onion,garlic, ginger paste - 2 tbsp
5- 1/2 tbsp garam masala
6- 1 bay leaf
7- 3 tomato chopped
8- turmeric powder
7- 1 tbsp Kitchen king masala
8- coriander seeds - 1 tea spoon
9- chopped coriander leaf
10- Butter - 10 gms
11- 1 tbsp refine oil
12- salt to taste
13- 1/2 tbsp red chili powder

Method:- Onion , garlic,ginger paste :- Heat oil in a pan, add little coriander. When it starts cracking add roughly chopped onion, garlic and ginger and green chili. Cook till onion turns pink. Remove from heat and make a mixture. 
Cooking method :- Add the remaining oil into the pan. Add the chopped onion and bay leaf & cook till onion turns translucent. Add the onion, garlic ginger paste and cook till the smell is gone. Add chopped tomato, turmeric, salt, garam masala, kitchen king masala and cook by covering the mixture. When tomato is soft and the gravy is done, add green peas ,paneer and butter to it.Add a little water and cook in low flame till peas are cooked. Serve by topping the gravy with coriander leafs.

Instant Rava uttapam

Hi Readers,

I want to share a easy to make south Indian breakfast. This is instant Rava Uttapam. Now a days, you can get the uttapam mix pack from any Indian store. Mainly MTR has launched these negative labor packs. However, trust me it does not take much time to make this Uttapam. Moreover, if you do not go for these ready mix packs , you will save a good amount. The ingredients are very simple ones and easily available in kitchen.

Ingredients :- 1- Rava/ Suji - 250 gms
2- Curd /Yogurt - 1 cup
3- 1 tomato thinly chopped
4- 2 green chili chopped
5- 1 onion chopped
6- few curry leaves
7- chopped coriander leaves
8- salt to taste
9- oil to fry

Method :- Mix curd and Rava in a bowl, make a thick consistency. Add a little water if its too thick. Heat a pan, add little oil to grease it. Put some batter and spread it in circular fashion. Add the chopped vegetables to its top. When the bottom side is cooked, over turn and cook for few more minutes. When both sides are done, serve hot with Chuttney.


Wednesday, August 15, 2012

Tricolor Idli

Today with India's 66th independence day, I had prepared tricolor idli for this occasion. This is really very easy to make .

Ingredients :- 1- 1 cup rice
                     2 - 1/2 cup urad dal
                     3 -  1/2 cup carrot puree
                     4 - 1/2 cup spinach puree
                      5 - salt to taste
Method :- Soak rice and urad over night and then grind it. Let it ferment for another 6 hrs, then the batter is ready to make idli.

To make safforn idli add carrot puree to one portion of the batter. Similarly, to make green idli add spinach puree to one portion of batter and the third portion remains as it is for the plain idli.

Then set these batter in idli maker and prepare idli.

Hope you would have liked the idea f making tricolor idli.

Monday, July 30, 2012

Matar Poha

Poha is a traditional dish that comes from Maharashtra. Poha is breakfast item that is simple and less spicy. It has many varieties. The traditional one being normal poha and batata poha. However, I have tried the same dish with little modification and added green peas in place of Potato/ Batata.

Ingredients :- Poha/Chuwda - 250 gms
green peas 150 gms
green chili - 3 nos minced
Onion diced - 1 small size
diced tomato - 1 medium size
peanuts - 20 gms
turmeric powder - 1/2 tsp
salt to taste
2 tsp oil
1 tsp lemon juice

Method :- Wash the poha, drain the water and keep it aside. In a pan add the oil, when oil is heat add the coriander seeds. Then add the green chili, peanuts,onion and cook till onion turns golden brown. Then add the tomatoes, green peas , salt, turmeric and cook till peas are cooked. Add the poha and mix well. Cook for 2 mins and remove from flame. Add lemon juice and serve hot.


Tangy Roti Papad

Hi Readers,

This is left over food preparation, that is chatapata in taste. I got to know this dish  when we stayed in Bihar. This is a common preparation in Bihar as most of the people in Bihar eat Chapati/Roti as their staple food. It is very simple to make and serves as a snack item.

Ingredients :- 1- 2 to 3 roti/chapati.
2- 1 big onion.
3- 3 green chili
4- salt to taste
5- 1 tsp oil
6- 1/2 tsp lemon juice

Method :- Break the roti/chapati into tiny pieces. In a pan heat the oil, when its ready you can sprinkle Jeera/Coriander which is optional. Add green chili and onion, cook till onion turns golden. Add the roti/Chapati pieces, add salt and cook for another 3 mins. When done remove from flame and add the lemon juice, mix well and serve hot. You could also sprinkle a little amount of chat masala to taste.