Maramarala Pulihora.

Tamarind is soaked in water to extract all the thick pulp. It is then cooked in tempered oil. Puffed rice is softened by soaking it in fresh water for couple of seconds. Puffed rice is then mixed with the tamarind mixture for it to absorb all the flavors. Serve tamarind puffed rice immediately as a snack or as a breakfast.
Makes: around 2 Servings of Tamarind Puffed Rice.

Ingredients:

• Puffed Rice 4 – 5 Cups
• Tamarind 3 – 4 inch Long Piece
• Green Chiles 2
• Raw Peanuts 3 Tbsps
• Turmeric Powder 1/4 tsp
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Asafoetida a Big Pinch
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Soak puffed rice in water for couple of seconds or around a minute.
Strain the puffed rice and keep aside.
Remove stems, wash and slice the green chiles.
Soak tamarind in half a cup of hot water for few minutes.
Squeeze and extract all the thick juice from the tamarind discarding any veins.

Heat oil in a pan on medium heat, add peanuts and fry for couple of seconds.
Then stir in all the talimpu ingredients in order.
When chana dal turns light brown and peanuts are roasted, add green chiles, tamarind extract, turmeric powder and salt.
Cook on low flame for around 2 – 4 minutes and remove from heat.
Cool the mixture down to room temperature and carefully fold in the puffed rice.
When puffed rice is coated with all the tamarind mixture, adjust any seasonings if required.
Serve tamarind puffed rice immediately.
Notes: Make sure puffed rice is soaked well.

via Talimpu

I always serve black eyed peas in some form to ring in New Year. It's an American - especially southern - tradition to eat black eyed peas for good luck. This time, I have made these crunchy tandoori style black eyed peas. They can be served as a quick snack with drinks.

Tandoori Black Eyed Peas
Recipe inspired from Southern Living
Ingredients
2 cans black eyed peas, rinsed and drained
2 tbsp olive oil
1 tbsp tandoori masala
salt to taste (check if tandoori masala already has salt in it)

Method
1. Preheat oven to 425 F
2. Combine all the ingredients
3. Transfer in a baking pan in a single layer.
4. Bake for 40-50 minutes till crunchy
5. Stir every 10 minutes.
6. Let it cool and store in air tight container.

Note -
1. Make sure that the peas do not get burnt

Recipe Credits
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001860217

After trying out quinoa thattais, here comes my next version of thattai with oats, this time i have prepared them just by using store bought rice flour,dry roasted urad dal flour and roasted grounded oats with sesame seeds and cumin seeds, which i spiced up with peppercorns, dry red chillies, fennel seeds and garlic cloves, this crispy thattai turns out extremely crispy, tasty and prefect to munch for snacks...Quiet an easy snacks which gets ready in less time,since its doesnt need goes for soaking..Do try friends, am damn sure u guys will definitely make them often..

Ingredients:

• 2cups Rice flour
• 1/2cup Roasted urad dal flour
• 1cup Rolled oats (roasted & grounded)
• 1tsp Butter
• 1/2tsp Asafoetida powder
• 2nos Dry red chillies
• 1/2tsp Fennel seeds
• 1tsp Peppercorns
• 2nos Garlic cloves
• 1tbsp Sesame seeds
• 1tsp Cumin seeds
• Salt
• Oil

Method:
Grind the dry red chillies, fennel seeds, peppercorns, garlic cloves as fine powder..Take this grounded powder along with rice flour,roasted and grounded oats flour, urad dal flour, butter,asafoetida powder,salt, sesame seeds and cumin seeds in a large vessel and knead a soft dough with enough water..

Heat oil for deepfrying, take a golf ball sized dough, line two greased baking sheet or ziplock bags in a poori press,arrange the dough between the baking sheets or ziplock bags, give a genlte press to flatten the dough..Drop this flattened thattais to the oil, fry until the both sides turns golden brown, repeat the same process until the dough get finished..

Conserve these thattais in an air tightened box and enjoy!

via Priya's Easy N Tasty Recipes

These flaxy palmiers are prepared with cinnamon,sugar and oats.. Yea with oats!!!..Actually my store bought pastry sheet was sitting since few days in fridge which i wanted to finish as puffs, but coz of laziness i tried making them as this cute yummy palmiers today just by making a paste with cinnamon,sugar,oats along with some hot milk, this cute looking hearts tastes absolutely fabulous for snacks..Cinnamon flavour oats palmiers looks soo cute na..

Ingredients:

• 1no Puff pastry sheet
• 1tbsp Cinnamon powder
• 2tbsp Sugar
• 2tbsp Rolled oats
• 3tbsp Hot milk

Method:
Make a paste with cinnamon powder, sugar and rolled oats with hot milk, spread this cinnamon-oats mixture generously over the pastry sheet and fold on both sides to bring both edges to the middle to form a log, arrange in freezer for 15minutes..Meanwhile preheat the oven to 400F, cut the slightly freezed log as small pieces and arrange over the baking sheet lined over a baking tray, bake for 12-15minutes until the crust turns golden brown..

Enjoy..

via Priya's Easy N Tasty Recipes

I never says no to potato and spinach, both are our family favourites.. Most of our dinner goes for parathas and also its quite a best way to sneak veggies or greens either by adding directly to the dough or by stuffing,its has been a long i havent prepared aloo parathas and i tried out this aloo palak combo in this paratha for our sunday's dinner and served along with a simple mixed veggies kurma, eventhough these parathas doesnt need any special side dish..I used few ajwain seeds for tempering the aloo palak masala which turned out more flavourful, these parathas tastes awesome even for lunch and u can very well freeze them for future dinner or lunch, i slightly cooked my parathas and freezed them in ziplock bags, its really handy and quick whenever u feel lazy to cook..

Aloo-Palak Masala:

• 3nos Potatoes (cooked & mashed)
• 1cup Spinach (chopped)
• 2nos Onions (chopped)
• 1no Green chillies (chopped)
• 1tsp Ajwain seeds
• 1tsp Garam masala powder
• Salt
• Oil

Method:
Heat oil, let crack the ajwain seeds, add the chopped onions, chopped green chillies, sauté everything for few minutes, add immediately the chopped spinach leaves,cook for few minutes..now add the mashed potatoes, garam masala powder and salt, cook everything in simmer for few minutes, put off the stove..Keep aside and let them cool..

Paratha:

• 2cups Wheat flour
• 1/2cup Hot milk
• Salt
• All purpose flour for dusting

Method:
Take the wheat flour in a large bowl with salt, gradually add the hot milk and water,knead everything as a soft dough,keep aside for half an hour..Make a lemon size balls from the dough, dust with all purpose flour,roll them as a small disc, place a medium sized ball of already prepared aloo palak masala, seal the edges together, roll them as parathas by dusting with all purpose flour and rolling gently..

Heat a tawa, drop gently the stuffed aloo palak paratha,drizzle few drops of oil,cook on both sides in medium flame until they get cooked well..Enjoy hot..

via Priya's Easy N Tasty Recipes

Quiche is a baked dish of French Cuisine. It has a crust as the base and the filling made with milk, eggs and cheese is baked over the crust. This could be the introduction, that i can give you based on wiki. but my definition to it is, Quiche will taste like a Rich Egg Omelette. Yes The filling in the quiche normally has eggs, milk and cheese which gives the omelette taste. But this Onion Mushroom Quiche Tasted the best, with spring onions in it. the butter infused mushroom, onions and spring onions makes this Onion Mushroom quiche an Unbeatable One.

Quiche, somehow i got fascinated by the name and the way it looked. and it leaded me to try my hands on it six months back. but i made the pie crust with wheat flour, which came out crispier and without any guilt, we were able to eat the quiche. Last Weekend, i decided to prepare the Mushroom Quiche with All Purpose Flour/Maida, and it came out as per its law. very flaky and acted as a soft base to mushroom filling. But I like the Wheat Crust, which was crisp and nice. and so you see me blogging this quiche after 6 months.

Ingredients for the Wheat Crust:

• Wheat Flour - 2 cup's + 2 tbsp(for dusting)
• Cold Butter - 100 gms
• Salt - a pinch
• Baking Powder - 1/4 tsp
• Ice water - 1/2 cup

How to Prepare the Crust/ Pie Shell?

Have Wheat flour in a wide bowl. Add salt and baking powder to the wheat flour and mix well. Slice the cold butter into thin slices. add to the wheat flour and mix well, so that all looks like Bread Crumbs. After that add chilled water and mix all the flour together to form a dough. Basic rule here is to not knead the dough too much, because kneading may reduce the gluten content in the dough. hence you wont get any flaky crust. After kneading them to a pilable dough, wrap the dough with a cling film and refrigerate for atleast 30min to 2 hrs. Just before baking the pie crust, remove them from fridge and let it sit at room temperature for 5-10 mins.

Pre-Heat the Oven at 180C. Roll the Crust Dough by dusting some flour. roll them out evenly. then line it over the Tart Pan. Leave enough heights for the shell, as it may shrink after baking. Trim the extra dough with a kitchen scissor. Line the Shell with a aluminium foil sheet. add uncooked rice or some Rajma or Chickpeas to give some weight over the shell, so that the crust dont raise, while baking and hence it gets evenly baked.

Bake the Pie crust for about 12-15 minutes at 250C in the bottom wrack of the oven. after baking the crust to golden colour, remove the foil sheet with the rice or some pulses carefully. let the pie shell rest in wire wrack.

Ingredients for the Filling:

• Mushroom - 200 gms
• Onions - 2
• Spring Onions (Green Part) - 1 cup (chopped)
• Butter - 2 tbsp
• Pepper Powder - 1 tsp
• Salt to taste
• Eggs- 3
• Milk - 1 cup
• Cheese - 2 tbsp grated [Mozarella or Cheddar cheese]

* I added comparitively less cheese, but usually the recipe will call for atleast 1/4 of cheese.

How to Prepare the Filling?

Heat Butter in a Pan, add chopped onion and fry it. then add chopped mushroom and spring onions and saute them along. add salt to taste and pepper powder and give a mix. Reduce the flame and close the pan with its lid and let it rest in slow flame for about 5 minutes. This is to make the mushroom mix absorb the flavour of butter.

Beat the Eggs and add 1 cup of milk to it and mix well. also add cheese and give a mix.

Assembling the filling over the piw crust:

Take the Baked Pie crsut and layer it with the onion mushroom mix. then add milk+egg filling over the mushroom's. Now carefully transfer to the oven's middle wrack and bake the Quiche at 180C for about 40 mins.

After 40 minutes, insert a toothpick in the centre of the quiche and check whether it comes out clean, to know, its fully baked. if its not baked, bake it for another 5 minutes.

After baking, remove them from oven and let it rest for 5 mins and them remove the quiche from tha tart pan, to serve.

via Home Cook's Receipes

Kothimera Tomato Chutney.

Cilantro is washed, chopped and fried in oil till it wilts. It is then cooked with tomato and ground into smooth paste along with other spices. The cilantro tomato chutney can be served with steamed rice or with idly, dosa etc…
Makes: around a Cup of Cilantro Tomato Chuntey.

Ingredients:

• Cilantro 2 Cups Packed
• Tomato 1
• Tamarind 1 inch Piece
• Green Chiles 1 – 2
• Salt to taste

Talimpu:

• Chana Dal 1/2 tsp
• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Oil 2 tsps

Method of preparation:

Wash, chop off hard stems and roughly chop cilantro leaves.
Wash and roughly chop the tomato.
Remove stems, wash and roughly chop green chiles.

Heat oil in a pan, add all talimpu ingredients in order.
When chana dal changes color, remove a tsp of the tempering onto bowl.
Then add chopped green chiles and cilantro.
Fry till cilantro wilt, add chopped tomato and salt.
Cook till tomato softens and remove from heat.
Cool the ingredients to room temperature and grind it into smooth paste.

Remove the ground cilantro chutney onto a bowl.
Garnish with reserved tempering and serve cilantro tomato chutney with idly, dosa etc…
Notes: Make sure to cook the cilantro well.

via Talimpu

Merry Christmas & New Year to You all friends..We had a great christmas & New Year party here and we went to bed when its almost 5am, just danced and went to chruch of midnite mess..Had a great time, after a beautiful christmas brunch i wanted to make some cake and went for making this chocolate mocha cake as a low fat version just by using buttermilk and oil instead of butter and with a freshly brewed coffee..i love the coffee flavour in anything especially in ice creams, so needless to say that this mocha cake was one of my fav, i wanted to make some mocha icing but coz of laziness i skipped that part and just used some icing sugar and tiny cute choco balls for decorations, as its was quite simple and beautiful at the same time..

Ingredients:

• 2cups All purpose flour
• 1cup Sugar
• 200grms Chocolate bar
• 1cup Freshly brewed hot coffee
• 3nos Eggs
• 1cup Buttermilk
• 1tsp Baking powder
• 1cup Oil
• Icing sugar (for decoration)
• Tiny choco balls

Method:
Preheat the oven to 350F..Beat the eggs and sugar together until they turns pale...meanwhile mix the all purpose flour, sugar,baking powder and keep aside..Add the buttermilk, oil to the egg-sugar mixture, beat well..Add the chocolate chunks to the freshly brewed hot coffee, mix until the chocolate get well mixed..gradually add the chocolate-coffee mixture again to the egg-sugar mixture,whisk everything..Finally add the dry ingredients to the wet ingredients, mix gently with a spatula well..Pour this cake batter to a greased round cake mould,bake for 25-30minutes in middle rack until a skewer inserts comes out clean..

via Priya's Easy N Tasty Recipes

Life has so many challenges ahead for us now. Right from Career, School for the kid, everything is still on hold, and we are really fighting hard to play it all smoothly from the pause mode. Hope everything will get smoother. Other than that, had bloggers meet, where i got a chance of knowing all nice bloggers and now i can call them as blog-friends. every blog-friend were so sweet and nice. then my kid got holiday's, so i need not tell you all, why i was not spotted here often.

Holiday fever caught us and cooking new dishes becomes my job. As a Brinjal Fan, i was longing to prepare this Baingan aur Mirch ka Saalan. i got this recipe from Nita Mehta's Cook in Minutes. it was really made in minutes.close to quarter of an hour, if i need to mention the duration.

If you think, that this Gravy is a Spicy Dish, then you are wrong. Its Tangy and Thick Gravy. If you need it to be spicier, add some chilli powder or have a bite of green chilli's then and there while having the gravy;)
The fried soft brinjals compliment with the tanginess of the gravy, and i think thats the uniqueness of the gravy.

Recipe Source: Nita Mehta's Cook in Minutes
Ingredients:

• 4 Green Chilli's
• 5 Purple Brinjal's - sliced in round shape's (refer picture)
• Tamarind paste - 2 tsp's
• Chilli powder - 1 tsp
• 5 tbsp Oil
• 1/4 tsp Mustard
• 1/2 Onion - finely chopped
• Curry Leaves - 1 sprig
• Thick Milk - 1/4 cup or Fres Cream - 2 tsp's

To Grind:

• 2 tbsp sesame seeds
• 2 tbsp peanuts
• 1 tsp grated coconut
• 6 flakes of garlic
• 1 inch of ginger
• 1 tsp Cumin
• 2 tsp's of corriander powder
• a pinch of turmeric powder
• Juice of half of a Lemon

Grind the above all together into a smooth and thick paste with 2 tbsp of water.

Method:

Heat Oil in a Thick Bottomed pan, add slitted green chilli's and fry them. after frying remove it from oil.
Then add round sliced Brinjal's to the oil and fry them for 5-7 minutes till they are cooked and turn into golden colour. once the brinjals are cooked remove them from oil.

add mustard, curry leaves to the oil and let the mustard splutter. now add frinely schopped onion and fry them till they turn translucent.

Now add the grounded smooth paste and mix with the onions. add 2 cup's of water and tamarind paste and bring them to boil.

Then add the fried green chilli's and brinjals to the pan and mix well. Let the gravy simmer for another 2-3 minutes. Then remove the gravy from the flame and add 2 tsp of fresh cream or 1/4 cup of thick milk.

Serve with Rice or roti's.

via Home Cook's Receipes

Mixed Vegetable Paratha.

Mixed vegetables like potato, peas, carrots, bell pepper, beans are cooked till soft. They are then mashed together with spices and herbs. The mixture is then stuffed into wheat dough and rolled out into thick parathas. The mixed vegetable paratha is cooked on flat pan until its golden brown on both sides.
Makes: 3 – 4 Mixed Vegetable Paratha.

Ingredients:

• Wheat Flour 1 1/2 Cups
• Potato 1
• Mixed Vegetables (Peas, Carrots, Bell Pepper, Beans..) 1 Cup
• Green Chiles 1 – 2
• Ginger Garlic Paste 1/2 tsp
• Garam Masala 1/2 tsp
• Cilantro Few Sprigs
• Salt to taste
• Oil as Required

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro leaves.
Wash and halve the potato.
Wash, clean and peel the mixed vegetables if required.
Finely chop the mixed vegetables or grate them using thick side of the grater.
Cook the vegetables in salted water till just soft but not mushy.
Alternatively, use a microwave to cook the vegetables just enough.
If making a large batch, you can use pressure cooker to cook everything together.

Boil a cup of water, add halved potato.
Boil till potato turns soft.
Cool to room temperature, peel and mash the potato.

Add these mixed vegetables in a bowl with mashed potato.
Add green chiles, ginger garlic paste, garam masala, cilantro and salt.
Mash everything well and divide the portion into 3 – 4 portions.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.

Take each portion of wheat dough, press it a little to form a small disk.
Take around 3 tbsps of the vegetable mixture and place it on the disk.
Now bring together the edges of the dough and press it to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove mixed vegetable paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve hot mixed vegetable paratha with any raita of your choice.
Notes: Adjust the thickness of the paratha according to your preference.

via Talimpu

While going through my non vegetarian recipe index i came to know that i havent posted my recipe for egg briyani which i prepare quite often whenever i dont have meats or veggies, here is my favourite and delicious egg briyani from the kitchen, my egg briyani goes for hard boiled eggs and some scrambled eggs, usually many of us make egg briyani just with whole hard boiled eggs while i go for both boiled eggs and scrambled eggs, everyone at home love my version egg briyani..Just serve this hot egg briyani along with some onion raita, u guys will definitely fallen in love completely with this combo which tastes absolutely divine..

Ingredients:

• 2cups Basmati rice
• 3nos Boiled eggs
• 3nos Eggs +1no Onion (chopped)
• 2nos Onions (sliced thinly)
• 3nos Tomatoes (chopped finely)
• 1tbsp Ginger garlic paste
• 2nos Green chillies (slit opened)
• 1/2tsp Red chilly powder1/4tsp Turmeric powder
• 1/2tsp Cumin powder
• 1tsp Garam masala powder
• 1cup Coconut milk
• 2cups Water
• 1/2cup Mint leaves (chopped)
• 2tbsp Ghee
• Salt
• Oil
• 2nos Whole spices (bay leaves,cloves, cinnamon stick & cardamoms)

Method:
Heat the oil and ghee together, fry the bayleaves, cloves,cinnamon stick and cardamom until they turns brown, add immediately the sliced onions,chopped tomatoes, slit opened green chillies,ginger garlic paste and sauté with salt until the veggies get cooked and raw smell goes away..meanwhile wash the rice and soak the rice with coconut milk and 2cups of water,keep aside for 15minutes..

Add the boiled eggs (make few slashes gently),red chilly powder, turmeric powder,garam masala,cumin powder to the cooking veggies, cook for few minutes..Drain the soaked rice and add the coconut milk-water,mint leaves to the cooking veggies-egg mixture,bring everything to boil..Finally add the soaked rice,cook in high flame for few minutes, put off the flame in simmer..Cook until the rice gets well cooked..

Heat few drops of oil,sauté the chopped onions, whisk the eggs, add the whisked eggs to the cooking onions and make scrambled eggs..Gradually add this scrambled eggs to the cooked egg briyani,toss gently and put off the stove..Serve hot with onion raita..

via Priya's Easy N Tasty Recipes

According to ayurveda, replacing tamarind with lemon in everyday cooking reaps health benefits and this dal is based on that school of thought. Tamarind happens to be a basic ingredient in preparation of any traditional Andhra style dal and lemon replaces tamarind in this simple and healthy dal recipe. A pleasant variation to try when you want something new or when one runs out of tamarind. The recipe for this home style, delicious dal comes from my cousin's wife.

Ingredients for 4 servings:

• 3/4 cup toordal / lentils
• 1/8 tsp turmeric powder
• 3 tomatoes (I used plum tomatoes)
• 6 Serrano peppers, sliced lengthwise
• Salt to taste
• 1 big juicy lemon (or as per taste)
• For tadka: 1 tsp mustard seeds, 1 tsp cumin seeds, few curry leaves, a pinch of asafoetida
• Minced cilantro for garnish

Cooking:
* Wash the toordal and cook it adding turmeric powder and about 1.5 cups of water in a pressure cooker. Alternatively, the dal can be cooked on stovetop till done.
* Heat oil in a kadai or thick-bottomed cooking vessel and add the tadka ingredients. When they start to pop and splutter add the green chillies and tomatoes. Stir them once, cover the pan and cook on low flame. Keep stirring once or twice in between till the tomatoes turn mushy.
* Add the cooked dal and salt to the kadai. Mix well and let it simmer for a couple of minutes more so that the flavors mingle. Turn off the stove.
* Add the lemon/lime juice as needed and stir well once more.
* Garnish with cilantro and serve with hot steamed rice /rotis.

This goes to Susan's MLLA - 30th edition hosted by Priya Mitharwal.

via Veggie Platter

Have u ever tried adding pastas in making pakodas, i tried it out for the first time sterday with some leftover over-cooked pastas along with rolled oats and with some mixed veggies..I was surprised to see these pakodas turned out super crispy and we couldnt even stop munching these crispies for our snacks..We loved enjoying this yummy beauties with a cup of hot coffee, quick and easy pakodas which gets really ready in few minutes..Trust me u can make these crispy pakodas often just by cooking pastas little bit more from the next time while cooking ur usual quantity of pastas and am damn sure u guys will definitely love these crispies..

Ingredients:

• 1cup Cooked pastas (any variety)
• 1/4cup Rolled oats
• 1/2cup Mixed Veggies
• 2tbsp Gram flour
• 1tsp Ginger garlic paste
• 3tbsp Rice flour
• 1tsp Red chilly powder
• 1/2tsp Garam masala powder
• Chopped coriander leaves
• Salt
• Oil for deep frying

Method:
Take the cooked paste, rolled oats, mixed veggies, gram flour, rice flour, ginger garlic paste, red chilly powder, garam masala powder and chopped coriander leaves with enough salt..Springle some water and turn everything as a thick batter..Heat oil for deep frying, make small bites from the batter and drop gently to the hot oil, fry until they turns crispy and golden brown..

Enjoy hot with a cup of coffee..

via Priya's Easy N Tasty Recipes

Butta Pacchi Mirapakaya Majjiga Pulusu.

Bell pepper is diced and cooked in oil along with spices and curry leaves. A yogurt mixture is prepared by whisking yogurt with besan / gram flour. The yogurt mixture is then added to the bell pepper and cooked on low flame till flavors develop. Serve capsicum kadhi with steamed rice.
Makes: around 4 Servings of Capsicum Kadhi.

Ingredients:

• Plain Yogurt 1 1/4 Cups
• Green Bell Pepper / Capsicum 1
• Onion 1/2 of Small One
• Besan / Gram Flour 4 – 5 Tbsps
• Turmeric Powder 1/8 tsp
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Asafoetida a Big Pinch
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Wash, remove stem, discard seeds and chop bell pepper into small pieces.
Peel, wash and finely chop the onion.
Whisk together yogurt, besan, turmeric powder and salt into smooth paste adding quarter cup of water.

Heat oil in a pan on medium high heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped bell pepper.
Fry till bell pepper starts to brown around the edges.
Stir in chopped onion and apinch of salt.
Fry again till onion is almost translucent and bell pepper is brown on the skin.
Lower the heat, stir in whisked yogurt mixture.
Cook on low flame till the mixture thickens and starts to come to a bubble.
Adjust with water to get the required consistency, cook till raw smell of the yogurt mixture is gone.
Remove from heat and keep covered.
Serve capsicum kadhi with steamed rice and dollop of ghee.
Notes: Make sure to cook the bell pepper well before adding the yogurt mixture.

via Talimpu

Maramarala Mixture.

Puffed rice is toasted if its not crisp enough. Puffed rice is then mixed with finely chopped onion and tomato along with other spices powder and herbs. Puffed rice mixture is then served immediately as a breakfast or as a snack.
Makes: around 2 Servings of Easy Puffed Rice Mixture.

Ingredients:

• Puffed Rice 2 1/2 Cups
• Onion 1 Small
• Tomato 1
• Green Chiles 1
• Grated Raw Mango 1 Tbsp (optional)
• Red Chile Powder a Pinch
• Roasted Peanuts 2 Tbsps
• Roasted Gram / Dalia 1 Tbsp
• Lemon Juice 1 tsp
• Cilantro few Sprigs
• Salt to taste
• Sesame Oil 1/2 tsp

Method of preparation:

Peel and finely chop the onion.
Wash and finely chop the tomato and cilantro leaves.
Remove stem, wash and finely chop the green chile.
Grind dalia into fine powder using a spice blender.

In a mixing bowl, add puffed rice, onion, tomato, green chile, red chile powder, roasted peanuts, dalia powder, lemon juice, cilantro, salt and sesame oil.
Mix everything thoroughly and divide into two bowls.
Serve easy puffed rice mixture immediately.
Notes: Adjust any seasonings according to taste.

via Talimpu

I cant start my day without my cup of coffee and am an addict to the iced coffee, while am searching for some Vietnamese dishes, i got hooked with this iced coffee and i tried out today eventhough its super cold here...This iced coffee goes for simple ingredients and gets ready in very less minutes, just need some sweetened condensed milk, a thick coffee decoction and some ice cubes, thats all..We enjoyed having this iced coffee and am an addict to this iced coffee now..Sending this super delicious iced coffee to AWED-Vietnam guest hosted by Priya, event by DK..

Ingredients:

• 2tbsp Sweetened condensed milk
• 1cup Thick coffee decoction
• Ice cubes

Method:
Take the sweetened condensed milk in a glass, add the ice cubes to the sweetened condensed milk..finally add the coffee decoction, give a stir and enjoy...

via Priya's Easy N Tasty Recipes

Its snowy,rainy and very cold here, we guys are getting very lazy nowadays coz of this chilled weather, when coming to snack time everyone at home wanted to have something as fritters even my little one needs something to munch for his snack eventhough am trying to keep my teddies away from deep fried fritters, sterday i cant even sit in front of my system and had a lazy sunday,but anyhow had a great sunday on watching movies and xmas shopping..Coming to this fritters i prepared them with some fresh babycorns and prepared the bhaji batter with finely chopped coriander leaves to give a nice flavour while having this fritters, we enjoyed having them for our snacks..

Ingredients:

• 20nos Fresh babycorns
• 1/2cup Gram flour
• 1/4cup Corn flour
• 1/4cup Rice flour
• 1/2tsp Fennel seed powder
• 1tsp Red chilly powder
• 1/4cup Idly batter
• 1/4tsp Baking powder
• 1/4tsp Turmeric powder
• 3tbsp Chopped coriander leaves
• Salt
• Oil

Method:

Cook the babycorn in hot water with enough salt until they turns soft, drain the excess of water,squeeze out gently the babycorns and keep aside..Mix the gram flour, corn flour, rice flour,chopped coriander leaves, fennel seed powder, red chilly powder, baking powder, idly batter,salt and water as thick batter..Heat the oil for deep frying, dip the cooked babycorns to the prepared batter and deep fry them until they turns golden brown..

Enjoy hot!

via Priya's Easy N Tasty Recipes

Majjiga Lo Atukulu.

This is a quick and tasty yogurt poha. Yogurt is whisked with garlic and green chiles. Poha / flattened rice is then soaked in yogurt till it absorbs all the flavors. Finally yogurt poha is garnished with cilantro and served immediately.
Makes: around 2 Servings of Easy Yogurt Poha.

Ingredients:

• Thick Poha 1 Cup
• Plain Yogurt 1 1/2 Cups
• Green Chiles 1 – 2
• Garlic 1 Small Clove
• Lemon Juice 1 Tbsp
• Cilantro few Sprigs
• Salt to taste

Method of preparation:

Remove stem, wash and finely chop the green chile.
Peel and lightly crush the garlic clove.
Wash poha with fresh water and strain the poha.

In a mixing bowl, whisk together yogurt, garlic clove, green chiles, lemon juice, few tbsps of water and salt.
Stir in poha and leave aside for 10 -15 minutes.
Add more yogurt or water if poha soaks up all the yogurt.
Stir in cilantro and serve easy yogurt poha.
Notes: Make sure poha is soaked well.

via Talimpu

Brioche is a French bread with eggs and butter which tends to give a rich and tender crumb..I tried out brioche sterday with orange juice,nuts and with a mix of dry fruits..This brioche tasted extremely yummy with those dry fruits and some chopped nuts, this brioche looks really very festive when i sprinkled some sugar pearls over them..Brioche origin in France and these brioche is considered as a viennoiserie. It is made as the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, milk and sugar. Brioche, along with pain au lait and pain aux raisins which are commonly eaten at breakfast or as a snack. Brioche is often cooked with fruit or chocolate chips and served as a pastry or as the basis of a dessert with many local variations in ingredients, fillings or toppings..This brioche goes directly to BBD#35-Breads With Dry Fruits guest hosted by Umm Mymoonah, event by Zorro and to AWED guest hosted by me, event by DK..

Ingredients:

• 4cups All purpose flour or Bread flour
• 100grms Butter (room temperature)
• 3nos Eggs+1no Egg yolk (for brushing)
• 2tbsp Active dry yeast
• 1/2cup Luke warm water1/4tsp Salt
• 1/4cup Sugar
• 1cup Orange juice
• 1tsp Orange zest
• 1cup Mixed dry fruits (raisins,dry apricots, dry cranberries)
• 1/4cup Mixed Nuts (almonds,pistachios & cashews)
• Few sugar pearls

Method:
Make a foamy yeast with active dry yeast,lukewarm water,salt and sugar..Now take the flour, butter, beatened eggs, sugar, orange zest, dry fruits, nuts in a large bowl, gradually add the foamy yeast,orange juice and turn everything a smooth and soft dough..

Arrange the brioche dough in a greased bowl covered with a towel in a warm place until they doubled their volume..Punch the dough down,divide them into 3 pieces, roll them well with ur palm of your hand n form as smooth ball..Roll each ball as thin ropes..braid the ropes together, press the dough together to the ends..Place the braided brioche in a loaf mould, brush the top with egg yolk and sprinkle some sugar pearls...Bake them at 350F for 25-30 minutes..Let them cool for 10 minutes before serving..

Brioches are best when eaten straight from the oven but once cooled, they may be stored in an airtightened box at room temperature for upto 3 days...

via Priya's Easy N Tasty Recipes

Seafoods are our family favourites, after fish we guys love prawns as anything with anything, we love it that much, i was planning to make out some side dish for our sterday's lunch and finally while brownsing i have completely fallen in love with Sashi's Chilli Prawns which was truly catchy,tempting and delicious, immediately i tried out them with prawns and bellpeppers eventhough Sashi didnt went for bellpeppers in her recipe, since i had some bellpeppers i added them to give more flavour to this yummy chilli prawns also i completely skipped the red food colour she used, else i did the same as Sashi went for her chilli prawns..Its suits prefectly even as an appetizier and definitely a real feast for seafood lovers especially to those who loves prawns to the core..Thanks to Sashi for sharing this delicious chilli prawns..

Ingredinets:

• 500grms Prawns
• 1tsp Ginger (finely chopped)
• 6nos Garlic cloves (finely chopped)
• 2tsp Soya sauce
• 1tsp Cornflour
• 2tbsp Chilli sauce
• 1/4tsp Sugar
• 1tso White vinegar or rice vinegar
• Salt
• Oil
• 2nos Onions (diced)
• 2nos Green chillies (slit opened)
• 1nos Bellpepper (cubed)
• Few spring onions
• Chopped coriander leaves

Method:
Marinate the deveined, cleaned prawns along with soya sauce, chilli sauce, cornflour,sugar, vinegar, salt and keep aside, heat enough oil, now fry the diced onions, slit opened green chillies until they turns brown, add the chopped ginger,garlic, cook for few minutes..put the flame in high and immediately add the marinated prawns, stir continously to avoid the burn, after few minutes add the cubed bellpeppers and fry until the water get evaporated and the shrimp get cooked..

Finally add the spring onions and coriander leaves and serve hot..Serve with fried rice..

via Priya's Easy N Tasty Recipes

A true breakfast for us at least from M's perspective would be errakaram dosas, idlies or ponganalu. And this masala dosa tops that list. That is no wonder taking into account his rayalaseema background. Or for that matter, who wouldn't appreciate and relish the crispy dosas perfectly done to golden brown, lathered with the delicious errakaram, pappula podi with the spicy filling of potato masala. This mouthwatering union is irresistible for any palette accustomed to Indian food. This erra karam style dosa is a spicy and tasty variation of 'masala dosa' - And is the ultimate dosa, I think.

The following are needed to make these dosas:
Dosa batter
Erra karam
Potato curry
Pappula podi
Oil / ghee to fry dosas
Griddle to make dosas

Dosa batter:
2 cups rice
1/2 cup uraddal
1 Tbsp chanadal
1/2 tsp methi / fenugreek seeds

Wash and soak the ingredients in water for at least 4 hours. Then using a grinder or mixer grind them into a fine, smooth batter adding water as only needed. Add salt and then leave it to ferment overnight in a warm place (like a lighted oven during winters.) Fermented batter would be ready by the morning. The fermented batter can be refrigerated for 4 -5 days.

Potato curry:
Recipe here.

Erra karam / Onion chutney:
Ingredients:
6 onions peeled and cut into chunks, 6 red chilies / 1 tsp chili powder (adjust as needed), salt, 1 tsp mustard seeds and 1 -2 Tbsp oil

Grind onions and chilies / chili powder into a fine paste. Add a little water only if needed. Heat oil in a pan and add the mustard seeds. When they start to splutter, add the ground onion mixture and fry till the raw smell disappears. Add salt and mix well. Doing the tadka is optional and I prefer it. If not using immediately, cool and refrigerate it.

Pappula podi:
Grind together 1/4 cup dalia / pappulu, 2 Tbsp grated copra / dried coconut, 4 red chilies and salt in a spice grinder to a fine powder. Don't add water to grind.

Now hopping onto dosa part:
Heat a penam / griddle on medium flame. When you sprinkle a few drops of water on the griddle, the water should sizzle and evaporate. This means the griddle is ready. Pour a ladle full of batter in the center of the griddle and spread it into a thin circle with the help of the backside of the ladle. Spread ½ tsp of ghee or oil around the edges of the circle / dosa. Let the bottom side of the dosa facing the heat cook. Flip the dosa and again spread some oil around dosa and let it cook for about 30 seconds or so. Now again flip it, take a spoon of erra karam and spread on the dosa uniformly, sprinkle some daliya powder and place about 2 Tbsp of potato curry on it. Fold the dosa and let it cook on both sides for a few seconds. Remove the dosa with a spatula. Repeat the process with the remaining batter.
You can just eat the dosas as it is or serve with chutney. I have spread more curry so that one dosa was enough for my breakfast. :)

Note:
1. These dosas need prior preparation since the batter needs to be fermented.
2. Pappula podi can be prepared in advance and stored in an air tight container. If in a hurry, erra karam and curry can be prepared the previous day and refrigerated.

via Veggie Platter

Quick Corn Chaat.

This is a quick and tasty chaat with corn. Use boiled corn and briefly stir fry it with chaat masala powder. Garnish with cilantro and serve warm corn chaat immediately.
Makes: around a Serving of Quick Corn Chaat.

Ingredients:

• Corn Kernels 1 Cup app.
• Chaat Masala 1 Tbsp
• Amchur Powder 1 tsp
• Red Chile Powder a Pinch
• Salt to taste
• Oil 1/2 tsp

Method of preparation:

Boil the corn or steam it till its soft.
Use a knife to chop off the corn kernels from the cob.
If using canned corn, wash the corn and strain it.

Heat oil in a pan, add corn and fry for a minute.
Stir in chaat masala, amchur powder and salt.
Fry for couple more seconds and remove from heat.
Sprinkle red chile powder and garnish the corn chaat with cilantro.
Notes: Make sure corn is cooked well before adding the spice powders.

via Talimpu

I rarely make dishes with mutton and this weekend i prepared this spicy delicious mutton pepper roast by preparing freshly grounded pepper powder, this mutton roast tastes extremely delicious and fabulous with hot rice and rasam , we enjoyed having this hot spicy mutton roast for our sunday's lunch, this mutton pepper roast tastes also fabulous along with rotis,if dont like mutton u can prepare this similar pepper roast even with chicken, which goes tremendously along with rice..Eating this hot spicy mutton pepper roast with rice and hot piping rasam while its snowing tastes extremely delicious..

For Marination:

• 1/2kg Mutton pieces
• 1cup Yogurt
• 1/2tsp Red chilly powder
• 1/2tsp Garam masala
• 1tsp Ginger garlic paste
• Salt

For Pepper Roast:

• 2nos Onions (chopped)
• 2nos Tomatoes (chopped)
• 1tsp Ginger garlic paste
• 2nos Whole spices
• 1/2tsp Red chilly powder
• 1tsp Pepper powder
• 1/2tsp Garam masala
• 2nos Green chillies (slit opened)
• Oil
• Salt
• Few mint leaves

Method:

Marinate the mutton pieces with yogurt, ginger garlic paste,garam masala and red chilly powder and keep aside for an hour, pressure cook this mutton pieces with marination upto three whistles..

Heat enough oil, fry the whole spices and add the chopped onions, chopped tomatoes,slit opened green chillies along with ginger garlic paste and cook until the veggies get cooked..now add the pressure cooked mutton pieces (without the cooked water) to the cooking veggies, sauté for few minutes... add the garam masala powder,red chilly powder and cook everything for a while, finally add the cooked meat water and cook everything until the water gets evaporates..

Finally add the pepper powder, cook until the oil gets separates from the cooked mutton roast..Serve the mutton pepper roast with chopped mint leaves..

via Priya's Easy N Tasty Recipes

An easy,healthy at the same time a nutritious one pot meal to enjoy with some spicy potato fry..This pulao goes for an easy cooking process and this pulao tastes truly amazing and delicious..I cooked the rice and whole masoor dal together in pressure cooker and prepared a simple masala which i finally tossed gently with this cooked and dal rice, if u dont have masoor dal u can go very well with channa dal or toor dal...Since i dont wanted to make out as vegetable pulao i completely skipped the addition of veggies and prepared simply as a delicious quick pulao with dals and rice..This pulao goes prefectly a lunch box menu or for a pot luck party, a prefect feast for vegetarians..

Ingredients:

• 2cups Basmati Rice
• 1cup Whole masoor dal or channadal
• 2nos Onion (chopped lengthwise)
• 2nos Tomatoes (big & juicy,chopped)
• 2nos Whole spices (bayleaves, cloves, cinnamon stick,cardamoms)
• 1tsp Ginger garlic paste
• 2nos Green chillies (slit opened)
• 1/2tsp Red chilly powder
• 1tsp Garam masala
• Salt
• Oil +1/2tsp Ghee
• Few mint leaves
• Few coriander leaves

Method:

Cook the rice and dal together with 5cups of water..keep aside and let the cooked rice and dal gets cool completely..Now heat enough oil, fry the whole spices until they turns brown, add the chopped onions, ginger garlic paste with salt until the onions transculent, now add the chopped tomatoes,slit opened green chillies, red chilly powder, garam masala and cook until the oil gets separates..Now add the rice and dal mixture and ghee gradually and toss gently until they get well mixed..

Chop the mint leaves and coriander leaves, add them to the cooked rice..Serve hot with any spicy side dish or spicy fries..

via Priya's Easy N Tasty Recipes

Chama Dumpalu Veru Sengala Kura.

Arbi / taro root is soaked in water and pressure cooked till soft. It is then peeled and chopped into chunks. The chunks are then briefly fried along with boiled peanuts and other spices till done. Serve arbi with peanuts over plain steamed rice.
Makes: around 2 Servings of Arbi with Peanuts.

Ingredients:

• Arbi / Taro Root 3 – 4 Large
• Raw Peanuts 2 Tbsps
• Besan 1 Tbsp
• Red Chile Powder 1/2 tsp
• Garam Masala 1/4 tsp
• Yogurt 1 Tbsp
• Salt to taste
• Oil 1 tsp

Method of preparation:

Toast the besan on low flame till aromatic and keep aside.
Wash the arbi and pressure cook in enough water for 3 whistles.
Pressure cook the peanuts with enough water at the same time.
Peel and chop arbi into small chunks.

Heat oil in a pan, add arbi and fry till they crisp up a bit.
Stir in cooked peanuts, red chile powder, besan powder, garam masala, yogurt and salt.
Stir in combine and cook till most of the moisture is gone.
Remove from heat and serve arbi with peanuts over plain steamed rice.
Notes: Make sure arbi is cooked properly before adding the spice powders.

via Talimpu

Chilakada Dumpa Raita.

Sweet potato is boiled in water till soft and peeled. Sweet potato is then diced and folded into whisked yogurt with spring onion and aromatic fennel seeds. Serve sweet potato raita with any fried rice with a sweet note to it.
Makes: around 2 Servings of Sweet Potato Raita.

Ingredients:

• Sweet Potato 1 Medium
• Yogurt 1 Cup
• Spring Onion 1
• Fennel Seeds a Pinch
• Salt to taste
• Oil 1/4 tsp

Method of preparation:

Whisk yogurt with salt in a bowl and keep aside.
Wash, remove ends and finely chop the spring onion.
Bring to boil a cup of water, add halved sweet potato and boil till sweet potato is soft but not mushy.
Strain the sweet potato, peel and chop the sweet potato into small chunks.
Fold the chopped sweet potato and spring onion into whisked yogurt.

Heat oil in a pan on medium heat, add fennel seeds.
Fry till fennel seeds change color or until aromatic.
Remove from heat, cool a bit and mix the fennel seeds with the yogurt mixture.
Serve sweet potato raita chilled with sweet fried rice.
Notes: Make sure to cook the sweet potato well.

via Talimpu

Nowadays, I am not in a mood to cook as M is away. Cooking for two (The picky one 'daughter' does not come into count) is sounding more like a chore, especially when the other adult is not there to appreciate and enjoy food. I am opting for simple, basic stuff as these 'no ferment' besan dosas / pudas that we had for lunch yesterday. I added veggies to the batter and served them with chutney. Though these are on the same lines as the rice flour dosas or the wheat floured ones, they are more nutritious and healthier because of the besan-veggie combination and are quicker to make. Good for a quick breakfast / lunch or as an evening snack. :)

The ingredients: (make about 10 dosas)
2 cups besan / chickpea flour
1 tsp each - carom seeds & cumin seeds (I always add to besan preparations to avoid the bloating effect later.)
Vegetables (optional. I added about one finely chopped onion, one grated carrot and about 1/2 cup of chopped methi / fenugreek leaves. Spinach or tomato can also be substituted. If leafy greens are not included, try to add some chopped cilantro for flavor. Though I haven't tried, grated cabbage or bottle gourd may work too.)
2 -3 finely chopped green chillies or chilli powder (entirely optional and can be left out if serving kids. Or ground paste of green chillies and ginger can be substituted.)
Salt to taste
Oil to make dosas

Preparing the batter:
Sieve the besan to avoid lumps. Add besan, salt, carom & cumin seeds to a mixing bowl. Add enough water to make the batter. About 1.5 cups of water will make thicker dosas and if you prefer the dosas to be thin, add a little more. Stir in the chillies and veggies you prefer to add. If not preparing dosas immediately, batter can be refrigerated.

Making dosas:
Heat a griddle or a shallow non-stick pan. Sprinkle a little water on the pan and if it sizzles and evaporates, then the pan is ready for dosas. Pour about 1/4 cup or a ladleful of batter at the center of the pan and spread into a circle. Spread 1/2 tsp of oil around the edges and roast until it turns golden brown. Then flip it, spread the oil again and let it cook on the other side as well. Repeat the same with the remaining batter.
Serve with chutney / any spicy pickle.

via Veggie Platter

I was craving for something for snacks with peanuts, since i was quite lazy nowadays i went for a easy preparation of masala peanuts through microwave oven, i just prepared this masala peanuts using gram flour, rice flour,chilli powder, fennel seeds & garlic along with few drops of oil..Very simple at the same time a fabulous crispy snacks to munch along with a cup of coffee that too during this chilled weather..Usually i prepare this masala peanuts by deepfrying and making this masala peanuts through microwave oven was completely quick and easy, we cant find much difference between the deep fried one and this microwave cooked masala peanuts..My teddies loved it..Am sending this crispy masala peanuts to MEC-Savoury Snacks hosted by Monika, event by Srivalli..

Ingredinets:

• 1cup Peanuts
• 2tbsp Gram flour
• 2tbsp Rice flour
• 1tsp Fennel seeds
• 2nos Garlic
• 1tsp Red chilly powder
• 1tsp Oil
• Salt

Method:
Grind the fennel seeds and garlic as fine paste,now take the peanuts along with gram flour, rice flour, red chilly powder, fennel-garlic paste, salt and oil,now gradually add the water,mix everything well until the peanuts gets well coated with the flour mixture..Line them as a single layer over a microwave safe tray or plate and cook in high for 5 minutes (stir in between)or until they turns crispy..

Enjoy for snacks..

via Priya's Easy N Tasty Recipes

Since i have prepared koftas with tofu and methi leaves, everyone at home asked me to prepare again, so today i prepared them in an another way using just tofu along with few veggies and turned everything as a delicious,quick at the same time a very easy pulao, this pulao tastes extremely delicious and i served them along with onion raita..This pulao suits prefectly for lunch box menu, as a main course dish for a party menu or else a sunday special dish for vegetarian lovers..I cant stop myself making dishes with tofu and i have no words to explain how these koftas are delicious, u can also skip the deep frying part and u can surely bake ur tofu koftas through oven, next time am gonna make some gravy with this beautiful and healthy koftas..Making koftas with tofu sounds extremely easy and prefect for me to feed my family to enjoy happily this healthy bean curd called 'Tofu'..

Tofu & Veggies Koftas:

• 3nos Potatoes (big & cooked)
• 1cup Extra firm tofu (grated)
• 2tbsp Gram flour
• 1tbsp Corn flour
• 1/4cup Carrot,beans (chopped finely)
• 1/2cup Onions (chopped)
• 1tsp Red chilly powder
• 1tsp Garam masala powder
• 1/2tsp Cumin powder
• 1/2tsp Fennel seed powder
• Salt
• Oil for deepfrying

Method:
Heat few drops of oil, sauté the chopped onions, chopped veggies until they turns soft..Take now the cooked and mashed potatoes, gram flour, corn flour,grated extra firm tofu, sauteed onions and veggies, red chilly powder, garam masala powder, cumin powder, fennel seed powder and salt and turn everything as thick batter..

Heat oil for deep frying, make medium size balls from the batter and drop gently to the hot oil,fry until the koftas turns golden brown..Alternatively u can bake them, by arranging over a greased baking sheet, bake them in 350F for 15-20minutes until they crust turns brown..

For Pulao:

• 2cups Basmati rice
• pinch Food colour (its completely optional)
• 2no Onions( chopped)
• 2nos Tomatoes (chopped)
• 1tsp Ginger garlic paste
• 3nos Green chillies (slit opened)
• 1/2tsp Cumin powder
• 1/4tsp Turmeric powder
• 1/2tsp Pepper powder
• 1/2tsp Garam masala powder
• 2nos Whole spices (bayleaves, cloves, cinnamon stick)
• Salt
• Oil
• Coriander leaves & mint leaves (chopped)

Method:
Cook the rice with 3cups of water and food colour,keep aside and let them cool..Heat enough oil and add the bayleaves, cloves, cinnamon stick, fry until they turns brown..add the chopped onion pieces, ginger garlic paste,chopped tomato pieces and cook until the raw smell goes away...add immediately slit opened green chillies, garam masala powder,turmeric powder, cumin powder, pepper powder , curryleaves and salt and cook everything in simmer until the oil get separates, finally add the tofu-veggies koftas,chopped coriander leaves, chopped mint leaves and saute for few minutes...

Now add the already cooked rice and toss gently until everything get well mixed..Serve hot with any raitas..

via Priya's Easy N Tasty Recipes

Sometimes, I get a strange feeling that my refrigerator creates the recipes for me! ;-) When I entered the kitchen to cook for the dinner, I had absolutely no idea about what to cook. I opened the fridge door reluctantly, what do I see? Half of cauliflower, tricolor bell peppers halves, a chunk of paneer from Costco, and ginger-garlic paste. I decided to use them all together. When I added all the veggies, I thought green color was missing. I didn't have green bell pepper but saw a bunch of coriander leaves. So I added those while cooking instead of using them as a garnish. Thus, Gobhi paneer recipe got created. I told you, my fridge did it!!

Gobhi Paneer

Cauliflower and Paneer

Ingredients

• 1/2 head of cauliflower, cut into florets
• 1/2 red bell pepper, cut into strips
• 1/2 orange bell pepper, cut into strips
• 1/2 yellow bell pepper, cut into strips
• 1 cup paneer chunks
• 1/2 cup chopped cilantro/coriander leaves
• salt to taste

Tempering

• 1 tbsp oil
• 1/2 tsp cumin seeds
• 1/2 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp paprika
• 1 tsp garam masala

Method
1. Heat oil in a wok or kadai.
2. Add cumin seeds ad turmeric powder.
3. As the seeds splutter, add ginger garlic paste. Saute for 2-3 minutes.
4. Add all the veggies, cilantro, paprika and garam masala. Keep on frying till veggies are semi-cooked. Now, add paneer pieces. Let it cook together.
5. Add salt to taste.
6. Serve with chapati or paratha.

Note -
1. For richer taste, you can fry paneer pieces before adding to the kadai. I didn't bother to fry paneer.
2. I used nonstick kadai so it won't stick to the bottom of the pan.

Beerakaya Pullagura.

Ridge gourd is chopped up and boiled along with green chiles, fenugreek seeds and tamarind. It is then ground into paste along with cooked toor dal and fresh coconut. Finally the ridge gourd mixture is tempered with spices and served with steamed rice or with chapati.
Makes: around 2 Servings of Tangy Ridge Gourd Curry.

Ingredients:

• Ridge Gourd 1 Large
• Green Chiles 1 – 2
• Toasted Fenugreek Seeds a Pinch
• Jaggery 1 inch Block
• Tamarind 2 inch Piece
• Grated Fresh Coconut 1/4 Cup
• Cook Toor Dal 1/2 Cup
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Asafoetida a Big Pinch
• Curry Leaves 5
• Oil 1 tsp

Method of preparation:

Peel, remove ends and wash the ridge gourd.
Chop the ridge gourd into chunks and keep aside.
Remove stems, wash and slice the green chiles.

Heat a quarter cup of water in a sauce pot, add chopped ridge gourd, green chiles, tamarind, fenugreek seeds and salt.
Boil till ridge gourd becomes soft.
Remove from heat and grind the above mixture along with coconut, jaggery, cooked toor dal, and salt.
Remove the ground mixture onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above ridge gourd curry bowl.
Serve tangy ridge gourd curry with steamed rice or with roti.
Notes: Make sure ridge gourd is cooked well before removing from heat.

via Talimpu

During my college days, I was an avid reader of Siddharth Kak's gastronomical articles in Times of India. In his article "The utterly Butter Chicken Debate", Mr Kak explains that he had tasted the best butter chicken at Kwality restaurant in Delhi. He reminces about the butter chicken of Moti Mahal, Daryaganj, Old Delhi where butter chicken had a perfect burnished golden red color, treading the line between sweet and sour with creamy consistency. However, he felt that he couldn't get the same taste in other restaurants. In his quest to taste the perfect butter chicken of his youth, Mr. Kak went to the Gulzar restaurant at the President Hotel, Cuffe Parade.

Chicken Makhanwala

From Times of India article by Siddharth Kak

Ingredients

• Chicken Tikka 350 gm
• Fresh tomato Paste 150 gmCashewnut paste 50 gm
• Ginger-garlic paste 10 gm
• fresh Cream 100 ml
• Butter 75 gm
• Kashmiri red chili powder 20 gm
• Garam masala powder 10 gm
• Kasoori Methi 5 gm
• Salt to taste

Method
1. Heat oil in a pan. Stir fry ginger-garlic paste lightly
2. Add fresh tomato paste, Kashmiri chili powder. Stir fry.
3. Add cashewnut paste till oil oozes out.
4. Add cream, butter, garam masala, kaoori methi.
5. This is the basic makhni gravy recipe.

Note -
1. I used Sanjeev Kapoor's Tikka Masala powder to make my chicken tikkas by grilling them in oven and then added them to the simmering gravy.
2. Mr. Kak also shares some readers' contribution/tips etc to make the perfect recipe.

Credits
Cafe Gulzar Hotel President
Chef Easaw Johnson & Executive Chef Ananda Solomon
Times of India/Bombay Times
Siddharth Kak

via Enjoy Indian Food

I love fudge, but i was planning since a long to prepare some chocolate fudge with peanut butter finally i got an opportunity to try out today, its tastes exactly like snickers and my teddies enjoyed having them for desserts, for snacks while my little one enjoyed having this fudge with his baguette slices for his breakfast, we guys literally fallen in love with this irresistible fudge, we enjoyed having them ,needless to say that there is no leftover and i was planning to make some as soon as possible...

Ingredients:

• 1cup Sweetened condensed milk
• 1cup Dark chocolate chips
• 3tbsp Peanut butter
• 2tsp Butter
• 1/2cup Chopped mixed nuts

Method:
In a heavy sauce pan, melt the chocolate chips,condensed milk,butter,peanut butter and stir continously..remove the pan and add the chopped mixed nuts..spread the mixture over a baking sheet and keep aside until the mixture get cooled, arrange them in fridge for atleast 2hours or until firm..Cut into squares and enjoy it..

via Priya's Easy N Tasty Recipes

Quick Mysore Pak.

Here, besan, sugar and ghee is mixed into a batter before putting the mixture on heat. Once heat is applied, sugar melts and the syrup binds all the besan into thick gooey mixture. The mixture is then poured into greased tray and allowed it to harden. Quick mysore pak stays fresh for couple of weeks.
Makes: around 6 Pieces of Quick Mysore Pak.

Ingredients:

• Besan / Gram Flour 1 Cup
• Powdered Sugar 1 1/2 Cups
• Water 1/4 Cup
• Ghee 2 Cups

Method of preparation:

Grease the insides of a small square dish with little ghee and keep aside.
Warm up the ghee and keep aside.

Heat a pan on medium heat, add besan and fry till the besan changes color or till its aromatic.
Remove from heat and cool the besan to room temperature.

In a pan, mix together besan, powdered sugar, ghee and water into thick batter without any lumps.
Add little bit more water only if necessary.
Now place the pan on medium heat.
Stir continuously until all the sugar melts and the mixture thickens and comes together.
When the sugar syrup is very thick and gooey, immediately pour into the greased dish.
Leave the dish aside for couple of hours for mysore pak to harden.
When the mysore pak is hardened halfway, cut it into pieces.
Store in a tight jar and serve quick mysore pak.
Notes: Make sure not to burn besan while toasting.

via Talimpu

I never prepared briyanis without tomatoes and i cant even imagine this, my H asks me rarely to make briyanis, unfortunately he asked me to make some briyani today but wat to do coz of my laziness i have completely forgetten to buy tomatoes from farmer's market yesterday finally i went for making chicken briyani without tomatoes and prepared this white briyani, the final result was amazing and i have completely skipped the food colour and turmeric powder which tends to give some colour to this white briyani, tastewise they tastes excellent and delicious as like the briyani and coconut milk rice we usually make at home..We love it and enjoyed with carrot raita and boiled eggs..Now i know wat to make if i dont have tomatoes at home..

Ingredients:

• 2cups Basmati rice
• 3cups Coconut milk
• 1/2kg Chicken (chopped as medium size pieces)
• 3nos Onions (chopped lengthwise)
• 1tsp Ginger-garlic paste
• 2nos Whole spices (bay leaves, cloves, cinnamon stick, cardamom)
• 1cup Mint leaves (chopped)
• Oil
• Salt

For Marination:

• 1/2cup Yogurt
• 1/2tsp Green chilly paste
• 1/2tsp Ginger garlic paste
• 1tsp Garam masala powder
• Salt

For Masala Paste:

• 15nos Shallots
• 3nos Green chillies
• 1tsp Fennel seeds
• 1tsp Coriander seeds

Method:
Marinate the chicken pieces with ginger garlic paste, green chilly paste,garam masala powder, salt and yogurt and let them sit for an hour..meanwhile grind all the ingredients given in the list 'for masala paste' with enough water as thick paste...Soak the rice for 15 minutes, drain the water..fry the rice with a few drops of oil until they get a shiny texture, keep aside..

Heat enough oil in a heavy bottomed vessel, fry the whole spices until brown, now add the chopped onions, ginger garlic paste with salt, saute until the raw smell goes away..now add the grounded masala paste,chopped mint leaves and marinated chicken pieces, saute for few minutes...now add the coconut milk, bring everything to boil...Finally add the already prepared rice, cook in medium flame for few minutes and put the flame in simmer,close the vessel with a lid ,cook until the rice gets well cooked..

Serve hot with any sort of raita..

via Priya's Easy N Tasty Recipes

Masala Kabuli Senagalu.

Chickpeas is added to the tempered oil and briefly fried. A freshly ground spice made with coriander seeds, dried red chiles, cinnamon and clove is added to the chickpeas mixture. Finally chickpeas is garnished with finely chopped onion and cilantro. Serve masala chickpeas as a snack.
Makes: around 2 Servings of Masala Chickpeas.

Ingredients:

• Boiled Chickpeas 1 1/2 Cups
• Coriander Seeds 1 tsp
• Whole Red Chiles 1 Small
• Cinnamon 1/8 inch Piece
• Clove a small Pinch
• Lemon Juice 1 Tbsp
• Cilantro few Sprigs
• Salt to taste

Talimpu:

• Mustard Seeds 1/4 tsp
• Cumin Seeds 1/4 tsp
• Urad Dal 1/4 tsp
• Broken Dried Red Chiles 3 – 4
• Asafoetida a Big Pinch
• Curry Leaves 5
• Oil 2 tsps

Method of preparation:

Peel and finely chop the onion.
Wash, separate cilantro leaves and finely chop them.
If using raw chickpeas, soak chickpeas overnight and pressure cook for 3 whistles or until chickpeas is soft.
Grind whole red chile, coriander seeds, cinnamon, clove and salt into fine powder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add boiled chickpeas.
Fry till most of the moisture is gone and chickpeas is toasted a bit.
Stir in ground masala powder and salt if necessary.
Fry for couple more seconds and remove the pan from heat.
Stir in chopped onion, cilantro and lemon juice and serve masala chickpeas as a snack or as a accompaniment to steamed rice.
Notes: Make sure not to over fry the masala powder.

via Talimpu

Its non stop snow here and we guys need some deep fried fritters to enjoy with a cup of coffee while its snack time here, today i prepared this mini and delicious ajwain samosas using potato and soya chunks masala as filling..These tiny samosas tastes marvellous when served along with a cup of tea, ajwain added in the outer layer gives a beautiful flavour while having at the same time helps for easy digestion, needless to say once i fried these mini samosas, they just vanished within few minutes..U doesnt even need to serve them with ketchup and kids will definitely love this mini samosas since they were cute and easy to eat with a healthy filling prepared just with smashed potatoes and scrambled soya chunks along with onions and few spices...

For Ajwain Dough:

• 1cup All purpose flour
• 1tsp Ajwain seeds
• 1tsp Baking powder
• Salt
• 1tbsp Olive oil

Method:

Knead everything with enough water as a smooth and soft dough, keep aside closed with a damp cloth for an hour..

Potato & Soya Masala:

• 2nos Potatoes
• 25nos Soya chunks (cooked & grounded)
• 1no Onion(big & chopped)
• 1tsp Red chilly powder
• 1/2tsp Garam masala powder
• 1tsp Coriander powder
• Few curry leaves
• Salt
• Oil
• 1/2tsp Cumin seeds

Method:

Heat enough oil,let crack the cumin seeds, add immediately the chopped onions, curry leaves, sauté until they turns transculent, add now the grounded soya chunks, red chilly powder, garam masala powder, salt and coriander powder, sauté everything for few minutes, finally add the smashed cooked potatoes, cook everything in simmer,put off the stove and let them get cool completely..

Make tiny balls from the dough, dust with few flour and roll them as circles, cut in the middle of the circles, make two demi cricles, just fold the sides to make a cone, now gently put some already prepared potato and soyachunks masala inside the cone, press the sides tightly until they gets sticks..continue the process until the masala and dough get finished, u can get almost 35-40numbers of this mini samosas..Also u can stick the edges by using a simple flour and water paste..

Heat enough oil for deepfrying, gently drop the samosas, fry until they turns golden brown,enjoy with ketchup or with a cup of tea..

via Priya's Easy N Tasty Recipes

Whenever i have some small quantity or leftover veggies, i usually mix them and make simple masala to enjoy with rotis or as side dish for rice dishes, this time i tried making the same masala with kasuri methi and ajwain seeds to change my usual way of making this masala, this recipe goes for easy preparation also healthy, quite simple but delicious at the same time, personally i felt making this sort of masala with kasuri methi tastes absolutely great at the same moment i can feed my small family with healthy stuffs in it..Adding kasuri methi and ajwain seeds turned out this masala more healthy and tasty, we enjoyed having this masala along with rotis for our saturday dinner,we loved it..U can also prepare this masala as sandwich with toasted bread slices y not as filling for stuffed rotis, u have so many choices to enjoy this masala...Sending this masala to CWS-Ajwain Seeds guest hosted by Kavitha, event by me and to DNSW-D guest hosted by Akila..

Ingredients:

• 3nos Potatoes (big & cooked)
• 2nos Carrots (grated)
• 1cup Green peas (frozen)
• 1/2cup Cabbage (shredded)
• 1/4cup Capsicum(chopped)
• 2nos Onions (chopped)
• 2tbsp Kasuri Methi (dry fenugreek leaves)
• 1tsp Garam masala powder
• 1/2tsp Red chilly powder
• 1tsp Coriander powder
• 1tsp Ajwain seeds/Carom seeds
• Salt
• Oil
• Few curry leaves

Method:
Heat enough oil,fry the ajwain seeds until they turns brown, add immediately the chopped onions, curry leaves, sauté until the onions turns transculent..now add the grated carrots, frozen green peas, sauté everything for few minutes with salt, until the veggies gets shrinks..Finally add the cooked & mashed potatoes, shredded cabbage, chopped capsicum,sauté along with garam masala, red chilly powder and coriander powder,put the flame in simmer, cook everything until the veggies get well cooked...

Enjoy with rotis or as side dish with rice..

via Priya's Easy N Tasty Recipes

I havent prepared swiss rolls since a long, we guys love it so much, after a long hesitation i prepared our favourite chocolate mousse instead for cream or for jam usually used for making swiss roll also i went for a chocolate swiss roll sponge cake instead of a vanilla sponge cake..Eventhough this cake and chocolate mousse goes for simple ingredients, the preparation time and assembling process was quite a bit long when compared to other cakes and bakes i usually goes for, anyhow its definitely a worthy dessert to try and enjoy..I prepared the chocolate mousse a day before and yesterday i prepared this chocolate swiss roll sponge cake, once the cake get cooled, i spread the already prepared chocolate mousse and arranged them fridge for six hours before serving..This chocolate mousse swiss roll tastes excellent when served as dessert after a lunch or for snacks with a scoop of vanilla icecream...Needless to say this vanished within few minutes, my teddies loved it that much..

For chocolate mousse:
I prepared my usual chocolate mousse and kept overnite..

For Chocolate Swiss roll Sponge Cake:

• 4nos Egg whites
• 4nos Egg yolks
• 1/2cup Flour
• 1/2cup Sugar
• 1tbsp Butter (melted)
• 1/4cup Chocolate powder

Method:
Preheat the oven to 350F..Beat the egg yolks, sugar until they turns smooth and plate,add the flour,butter and chocolate powder to them, mix everything well and keep aside..Now whisk the egg whites with a pinch of salt until soft peeks forms..fold the whipped egg whites to the already prepared chocolate batter, mix gently until they get well mixed..Line a baking sheet over a swiss roll pan or a baking tray,spread this batter and bake for 12minutes,until the top turns firm..remove the baking sheet carefully..

Keep aside and let the sponge cake gets cooled..Now spread the already prepared chocolate mousse..roll them, arrange them in fridge for few hours and enjoy them...

My health-conscious boss distributed a huge basket of fruits for holidays which makes me very happy. I mean getting those cloyingly sweet chocolates would have been disastrous. Though I am sneaking in those fruits in the lunch boxes, it's difficult to eat them all. and think about the time, when they all would ripen at the same time. My husband suggested to make Fruit n' Custard as they serve at Amrut Sagar, Bandra.

I used my maushi's method and recipe. I didn't bother to peel and grate apples like she always does. I also didn't have chickoos. But any seasonal fruits that would go with milk would work. I also realized that peeling/slicing that whole pineapple is not my cup of tea!!

Fruit Salad or Fruit in Custard
Ingredients

• 1 banana, peeled & sliced
• 1 or 2 Apples, cored and chopped
• 1 Orange/Clementine/sweet lime(Mosambi) - peeled, pith/seeds removed, chopped
• A handful of Cherries, pitted
• 2- 3 slices of Pineapple, chopped
• 1 tbsp Cashews (unsalted/raw)
• 1/2 tbsp walnuts, chopped
• handful of Grapes, halved
• 1 Chikoo (Optional)
• Few seeds of Pomegranate
  

For the custard

• 2 cups milk
• 2 tbspVanilla custard powder
• 3 tbsp Sugar
  

Garnish

• 1 tbsp semi-sweet chocolate chips
• 4 Cream crackers/Sugar wafers (optional)
• Vanilla ice cream (optional)
  

Method
0. Rinse all the fruit thoroughly.
1. Follow the directions on the back of the custard powder. Make custard ready.
1. Cut fruits & nuts into small, bite sized pieces
2. Peel off apple and grate it
3. Cut cashews, cherries and grapes into 2 pieces
4. Add fruits to the custard which is now at room temperature.
9. While serving, first add fruit salad in a tall dessert bowl, then add ice cream - if using, and then garnish with cream cracker and cherries/chocolate chips.

Note -
1. Chop fruit as close to adding them to custard as possible so they won't turn black.
2. I used Wikfield custard powder which is available at Indian stores. Any custard powder may work. I generally use Indian brand since it doesn't contain any egg.
3. You can add jelly pieces to the above custard as well. If desired, add it directly into the serving bowl.
4. The custard recipe calls for 500 ml milk. My moushi starts with 1 lit milk. She evaporates it to 500 ml and then proceeds. I used 500 ml milk. But the evaporated milk custard gives a divine taste.
5. I used fat-free milk. But whole milk surely gives a richer taste.

via Enjoy Indian Food