November 13, 2008

Mango Chatni

1 Medium sized raw mango grated
Jaggery (Equal to grated mango quantity if mango too sour)
1/4 cup dry coconut powder
2 tsp red chili powder

For tempering:
1/2 tsp urad dal
1/2 tsp fenugreek seeds
A pinch of asafetida

How to make:
1. Peel mango and grate it.
2.Heat oil, add urad dal, fenugreek seeds and asafetida and fry them.
3. In a bowl, mix grated mango, jaggery, red chili powder, salt and coconut.
4. Add tadka to this above mixture and grind it into chutney.Do not add water while grinding.
This chutney can be stored upto 3 days at room temperature.

November 10, 2008

Charote-Sweet Dish

This is a sweet dish prepared in Karnataka especially during Diwali festival. My mom prepared this dish during the festival. I want to share it with you all. It made of Sooji Rava and All purpose flour. I bought All purpose flour specially for preparing this dish (I had not bought this flour before, as I had mentioned in my Whole Wheat veg pizza ;)).

For charote:
1 cup Charote Rava/fine sooji rava
1/4 cup All purpose flour
Ghee/clarified butter for frying
1 tbsp or according to requirement- Rice flour and clarified butter paste (Mix both together to form paste)

For syrup:
few strands of Saffron
3/4 cup water
1 cup sugar
1 tsp cardamom powder

How to make:
1. Mix rava , all purpose flour, a pinch of salt and 1 tbsp hot clarified butter and mix well. Knead this mixture into a dough. It should be like chapati dough. Keep this dough aside for 2 hours. Cover it with damp cloth.
2. Take 2 small portions of the dough and flatten them into thin chapatis with a rolling pin. Apply the rice flour and butter paste (See above) on 1 chapati and keep another chapati over it.
3. Now roll these chapatis (Like spring rolls). Apply rice flour paste on each layer and then cut this roll into 1 inch pieces. Repeat this step for the remaining portions of the dough.
4. Now flatten each piece in desired shape and deep fry them into hot clarified butter. These are your charotes.
5. Meanwhile prepare syrup. Heat water and sugar in a pan and boil it till it becomes bit thick and sticky. Add saffron and cardamom powder to this mixture.
6. Drop each fried charotes into this syrup and keep them soaked in it for 2 mins.
Serve them hot.

Here are more clear pictures of how to make charotes. Click here.

November 7, 2008

Eggplant Coconut Gravy

1 large Eggplant chopped in 1 inch chunks

For gravy:
1/4 cup coconut
3-4 green chilis
1 tbsp coriander
1 tsp cumin seeds
1/2 clove garlic
1 tsp ginger
1 tbsp coarsely ground peanuts
1/2 tsp sesame seeds

For tempering:
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
A pinch of asafetida

How to make:
1. Heat oil in a pan, add all tempering items one by one.
2. Add chopped eggplant chunks and saute them till they are cooked.
3. Meanwhile grind all the gravy items together in a ginder. Ad water according to requirement. The gravy shouldnt be too watery.
4. Add this gravy to the eggplant and let it cook for a while.
5. Add salt and mix well.

Serve this gravy with hot parathas/rotis.

November 3, 2008

Carrot Halwa/Gajar Ka Halwa

2 Large carrots grated
1/2 cup Milk
1 tbsp clarified butter/ghee
sugar (sugar=grated carrot or according to taste)
1/4 cup roasted cashews

How to make Halwa:
1. Heat Ghee in a pan, add grated carrots and let it cook till its tender. It takes about 1/2 hour to cook on a low medium flame.
2. Add milk when its cooked and let it boil for few mins.
3. Add sugar and cook till sugar is completely dissolved and the mixture becomes sticky like halwa.
4. Garnish Carrot Halwa with roasted cashews.

Click on each link to view complete recipe:
Beetroot Halwa
Banana Halwa

October 31, 2008

Instant Bitter Gourd Pickle

1 Bitter gourd/karela/hagalkaay
1 tbsp lime juice
1 tsp salt or according to taste
2 green chili finely chopped

For tempering:
1 tbsp oil
1 tsp mustard seeds
A pinch of asafetida
1/2 tsp fenugreek seeds

How to make:
1. Remove the seeds and chop bitter gourd finely.
2. Add lime juice and salt and keep it aside for 5 mins
3. Add green chilies
4. Heat oil in a small pan, add mustard seeds. When they splutter, add asafetida and fenugreek seeds.
5. Pour this on the bitter gourd mixture and mix well.
6. Serve this pickle after 2 days. Keep it refrigerated.

October 27, 2008


Wish you all a very Happy Diwali and a Prosperous New Year

1 cup Rice Flour
1 tbsp Jeera/cumin seeds
1 tsp red chili powder
1 tsp ghee/clarified butter
Oil for deep frying

1. Mix all ingredients in a bowl (except clarified butter and oil) and knead into a tight dough using water.
2. Take small portions of the dough in your hand and roll each portion into a thin rope of 5-6 cms long. Before doing this apply clarified butter to both your palms so that it doesnt stick.
3. Make a ring out of each rope by joining both the ends.
4. Heat oil in a pan,drop these rings into hot oil and deep fry them till they turn crispy and golden brown.
5. Drain excess oil on a paper towl.

October 22, 2008

Horse Gram Curry/ Hurali Saaru

Horse gram is one of the lesser known beans. It is also known as Gahat, Kulath or Kulthi, ಹುರಳಿ (huraLi) in India and is grown here to be used as food and fodder. Horsegram is also the name of an extremely hot vegetable sourced from the regions of benedictine mount saint in NSW, Australia. It is closely related to the corny cob.Thom is a dick.

In Tamil, this is referred as KOLLU (கொள்ளு). Normally used to feed horses. But Tamil Cuisines are also common. Kollu porial, Kollu avial, kollu sambar, kollu rasam. Like any traditional ayurvedic cuisine that is referred as "Food is Medicine & Medicine is food", this is also one such food grain.

In Maharashtra, specifically the coastal Kokan region, Horse Gram (Kulith) is often used to make Kulith Usal, pithla and laddu.

In the Karnataka cuisine, ಹುರಳಿಸಾರು (huraLi saaru), ಹುರಳಿ (huraLi) is the main ingredient.

Gahat or Kulath is a major ingredient in the Pahadi cuisine of Himalayan North India. In Uttarakhand, it is cooked in a round iron saute-pan ("kadhai") to prepare Ras, a favorite of most Kumaonis.


1/2 cup horse gram
1/2 finely chopped onion
1 tbsp frozen coconut
1 tbsp tamarind paste
1/2 tsp red chili powder
jaggery (equivalent to tamarind)
2 tsp saarin pudi/curry powder
1 tbsp chopped coriander leaves

Tempering items:
1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric powder
4 curry leaves

1. Cook horse gram in cooker along with water. Mash and keep it aside.
2.Heat oil in a pan, add all tempering items one by one.
3. Saute onion for few seconds, add curry powder, red chili powder, tamarind paste and jaggery and let it boil.
4. Now, add cooked horsegram and salt.
5. Add coconut and boil once.
6. Garnish it with coriander leaves.

October 20, 2008

Vegetable Soy Cutlets

Makes:10-12 Cutlets

1 cup Cooked vegetables (Potatoes, peas, carrots)
1/2 cup Nutrela Soy granules (soaked in water and squeezed)
1/2 cup Gram flour/Besan
1/2 cup Bread crumbs (Old London-Seasoned Bread Crumbs)
1 tsp Garam masala
1/2 tsp red chili powder
1/2 tsp minced ginger
1 tsp oil
Oil for deep frying

How to make:
1. Mash all veggies together.
2. In a mixing bowl, take mashed veggies, gram flour, salt, garam masala, red chili powder, soy granules and mix and mash together again.
3. Oil your palms, make small balls of this mixture and flatten each ball like pattise.
4. Coat each pattise with bread crumbs.
5. Deep fry them till they are light brown.

My friend Mahimaa has passed on award to me. Thanks a lot Mahimaa.

I would like to share this award with all my blogger friends.

October 16, 2008

Tomato Gojju

1 Large Tomato chopped
Jaggery (adjust according to tanginess)
1/4 tsp Pepper powder
1/2 Red chili powder
1/2 tsp Rasam powder/Saarin pudi

For tempering:
1 tsp mustard seeds
4 curry leaves
1 tsp chana dal or Urad dal
A pinch of asafotida
1/4 tsp turmeric powder
1 tbsp oil

How to make:
1. Heat oil in a pan, add tempering items one by one.
2. Add Rasam powder, red chili powder and jaggery and mix well.
3. Let the mixture boil, then add tomates and let them cook for few mins. Mash the tomatoes with the ladle.
4. Add salt and pepper powder and stir well. Turn off the heat after it boils.

Serve sweet and tangy tomato gojju with idlis/ dosas/gundponglus.

October 14, 2008

Ready in 15 mins-Bread Pizza

This is a quick snack for kids when they wish to eat pizza and cant wait for long :) You can prepare this dish in just 15 mins. The method is just the same like pizza.This is my contribution to Kids' Lunch Box Special hosted by Vandana.

Here is what you need:

4 Whole wheat hamburger buns/any other bread slices
2 tsp melted unsalted butter
1 tbsp pizza sauce/marinara sauce/tomato sauce
1/2 cup of chopped onions/green bell peppers/tomatoes and any other vegetables.
1/2 cup grated mozarella/pizza cheese
salt to sprinkle
pepper powder to sprinkle
red chili flakes to sprinkle (optional)
garlic powder to sprinkle

How to make Bread Pizza:
1. Preheat oven at 350 F for 5 mins.
2. Meanwhile butter the bread, apply sauce evenly over it.
3. Spread all the veggies and cheese over the bread and sprinkle salt on each bread.
4. Bake the bread pizza in the oven for 10 mins or till the veggies are half cooked.
5. Remove the slices from the oven, sprinkle garlic powder, red chili flakes, pepper powder.
Serve hot bread pizza with tomato sauce.

I'm sure your kids will love it.View my Recipe Index

October 13, 2008

Amiri Khaman/Dhokla Chaat

6 Leftover Dhoklas
1 tsp lemon juice
1 tbsp chopped coriander leaves
2 tbsp chopped onion
1/2 chopped tomato
2 tbsp grated coconut (i used frozen)
1/2 tsp chat masala
1/2 cup thin sev
1/2 cup pomegranate seeds

Tempering items:
1 tbsp oil
1 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp urad dal
4-5 curry leaves

1. Crumble dhoklas into coarse powder and keep aside.
2. Heat oil in pan, add all tempering items,saute onion and tomato.
3. Add coconut to it and saute till it becomes dry.
4. Add crumbled dhokla, salt, chaat masala, pomegranate, lemon juice and mix well.
5. Turn off the heat and garnish it with sev and coriander leaves.

Add coriander chutney to make it more tasty.

Recipe source:Enjoy Indian Food

You might be interested in:
1. Baked Potato wedges N Garlic Bread
2. Banana Chips
3. Idli Fries
4. Peanut Chaat
5. Instant Bhel
6. Udin Vada

October 11, 2008

Have you ever tried these parathas?

I bet you havent tried them yet. These are just like normal parathas but with an unusual stuffing i.e. Rice flour ;-) Imagine rice flour stuffed in wheat flour parathas!!! So here is the recipe:

Ingredients for Dough:
1 1/2 cup wheat flour
water(for kneading)

Ingredients for stuffing:
2 cups Rice flour
1 tsp cumin seeds
1 Tbsp oil
2 tsp lemon juice
2 green chili
1 tsp grated ginger
2 cups water


1. In the mixing bowl, take wheat flour and add bit salt and knead it into a smooth dough using water.set it aside for 1/2 hour.
2. In a pan, heat oil, add cumin seeds, green chili, ginger and lemon juice and saute.add water. (quantity of the water should be enough to form rice flour into thick should be able to make round balls out of this paste.)
3. When water begins to boil, add rice flour and salt and mix well till rice flour forms a smooth thick paste.let it cool. stuffing is ready!

4.Make equal size balls of dough and flatten each ball using oil.

5.Take small portion of rice flour stuffing and keep it in the centre of the dough and cover it from all sides (as in aloo paratha).

6.Roll each of these balls into paratha using rolling pin.Dust with rice flour.

7.Cook paratha on both sides.

Serve hot parathas with your favourite chutney and Zucchini stir fry.

October 10, 2008

Aloo Paneer Parathas


For dough:
1 1/2 cups wheat flour (atta)
1 tbsp oil
1 tbsp Gram flour/besan (optional)
water to knead

For stuffing:
1 medium potato (boiled and mashed)
1/2 Cup grated Paneer/ Cottage Cheese
1 tsp red chilli powder/2 green chillis
1 tsp garam masala
1 tsp carom seeds
1/2 tsp ginger paste

How to make Parathas:
1. Knead the dough by mixing all the above ingredients (atta, salt, oil, besan and water).Keep it aside for 1/2 hour.
2. In a mixing bowl,combine all the stuffing ingredients and mix well.
3. Divide the dough into equal sized balls and flattened each ball using a drop of oil so that it doesn't stick to your hand.
4. Take a small portion of aloo paneer mixture and stuff it inside the dough by covering it on all sides.
5. Roll each ball into a thin paratha using the rolling pin. I use rice flour for dusting.
6. Bake each parathas on both sides on the preheated griddle/tava till small brown spots appear.
Serve hot aloo paneer parathas with your favourite vegetable/curry.

October 8, 2008

Tomato Dosa

Recipe source:Srivalli

1 cup Raw Rice
2 large Ripe Tomatoes
1/2 cup Grated fresh coconut
4 Dried Red Chillies long
Salt to taste

How to make:
1. Wash and soak rice for 3 hrs.
2. Grind coconut, Red chillies and tomatoes to fine paste. Then add rice and grind to fine paste. Use water only as much necessary.The batter shouldnt be thick. It should be free flowing.
3. Heat a tawa, apply oil. Pour the batter on hot tawa using a ladle. Spread it like a masala dosa-very thin.
4. Pour a tsp of oil around the dosa and turn it around and cook on the other side.
Serve with Coconut Chutney and butter.

October 7, 2008

Dahi Bhindi/Okra In Yogurt

Recipe source:HH

I made few changes in the recipe. Here is my recipe:

20 nos small sized Okra/Bhindi (cut into 1 inch pieces)
1/2 small sized onion finely chopped
1 tbsp besan/gram flour
1 cup yogurt whipped
1 tsp Garam masala
1 tsp coriander powder
1/2 tsp red chili powder/1 dry red chili
1 tsp ginger paste
1-2 tsp sugar (as per requirement)

For tempering:
1 tbsp Oil
1/2 tsp jeera/cumin seeds
1/2 tsp turmeric powder
2 tsp urad dal

How to make Dahi Bhindi:
1. Heat oil in a kadhai/pan, add tempering items one by one.
2. Add onion and saute till they get translucent. Then add okra and saute them and let them cook. Dont add water.
3. Add gram flour to the yogurt and beat it well. Make sure no lumps are formed.
4. Add this mixture to okra. Dont stir now.
5. Add red chili powder, garam masala, coriander powder, salt and sugar. Now mix it well. Dont keep mixing the sabzi for long time. It will get mushy.
6. Let it cook for few mins and then serve.

October 3, 2008

Sweet Potato Paratha and Dry Baby Corn Manchurian

Sweet Potato Parathas

1/2 sweet potatoes (boiled and mashed without skin)
2 cups wheat flour (atta)
1/2 tsp salt
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp cumin seeds
1 tsp garam masala
1 tbsp chopped coriander leaves
1 tbsp oil
Water (if necessary)

1. In a mixing bowl, mix all the above ingredients and knead into a smooth dough. Add water only if needed. Mashed potato mixture contains enough water.Let the dough rest for 1/2 hour.
2. Divide the dough into equal portion balls.
3. Roll out each ball into a thin paratha. I used rice flour for dusting.
4. Bake the parathas on both sides on a preheated tava/ roti griddle. Apply butter on both sides.
5. Serve Sweet Potato Parathas with Baby Corn Manchurian.

Baby Corn Manchurian

For baby corn dumplings:
1 tin canned baby corn-15 oz (washed and parboiled in water)
1/2 cup Gram flour
1/2 cup Rice flour (This makes them crisp)
1/2 tsp ginger garlic paste
1/2 tsp red chilli powder
Oil for frying

For Gravy:
1/2 large green pepper finely chopped
1 small onion finely chopped
1 large tomato pureed
2 tbsp tomato chilli sauce
2 tsp of soy sauce (I use lesser than that)
1/2 tsp white vineger-optional (I did not use it at all)
1 tsp ginger garlic paste
1 tbsp oil

Here is the method
1. In a mixing bowl, mix both flours, add salt, ginger garlic paste, red chili powder, water and make it a thick paste. Paste should be able to coat the baby corn easily.
2. Add all the baby corn to this mixture and coat them well. Drop them in the oil oil and fry till they get orange in color.Take them out on a paper towel to drain excess oil.
3. Heat oil in a pan, add ginger garlic paste and onions and saute them till they are translucent.
4. Add green pepper and let them cook for a while.
5. Add the sauces, puree and vineger and mix them well and let it cook for a min.
6. Now add all the fried baby corn dumplings to the sauce and cook them for 1/2 minute.

For tomato puree: Cut a large tomato into 4 parts and keep it in the microwave safe dih for 2-3 mins. Once it cools down, remove the skin and mash it with hand. Add a pinch of salt, sugar and pepper to it.

September 29, 2008

Coconut Parathas

1 1/2 cup Whole wheat flour
water to knead
2 tsp oil

For stuffing:
1 cup coconut frozen/fresh
1/2 tsp red chili powder/1 green chilli finely chopped
1 tsp cumin seeds
1 tsp mustard seeds
3-4 curry leaves
1/2 tsp turmeric powder

1. In a mixing bowl, take wheat flour, add a pinch of salt, oil and knead into dough using water. The dough should not be too hard. Keep it for 1/2 hour.
2. In a pan, prepare tadka(oil, mustard seeds, cumin seeds, curry leaves, turmeric, green chilli) and add coconut and saute till its completely dry. Add salt. Allow it to cool down.This mixture can also be taken as a side dish with chapathis.
3. Make equal balls of the dough and flatten each ball.
4. Take a small portion of coconut mixture and stuff it inside the flattened dough and cover it from all sides and roll into a normal paratha.
5. Preheat the chapati griddle/tava. Oil each side of paratha and bake it on both sides.

Top it with butter and serve it with any of your favourite vegetable or any other side dish. These parathas taste good even without any side dish.

1. Thaw the frozen coconut before cooking.You will know that the coconut is ready when its starts becoming brown in the sides.

September 25, 2008

Celebrating 100th Post with Chinese N American ;-)

I have been blogging since 8 months and since then i have made so many friends. I am thankful to all of you who encouraged me through their comments and I really appreciate it. 100 posts is not a big deal, but still one feels special when he experiences the first century. I cant tell you how excited I am. Big hugs to all my blog friends on this special day! I was very eager to post my 100th recipe since one week. But I wanted to make a special dish for this occassion, so here i am, posting two of my favourite dishes :)

Chinese Fried Rice


1 Cup chopped vegetables (brocolli, snow peas, baby corn, beans, peas, asparagus, red pepper, green pepper, spring onions, carrots or any other)
2 tsp soy sauce
1 tbsp tomato chili sauce
1 tsp vinegar
1 tbsp olive oil
2 green chillies
3 cups cooked rice
1 tsp ginger garlic paste(i didn't use)

1. Heat Olive oil in a frying pan, add ginger garlic paste, green chillies and spring onions and saute them.
2. Add all the other vegetables and saute them till they are cooked but still crunchy.
3.Add soya sauce, vinegar and tomato chilli sauce and mix well with the vegetabes. Add salt.
4. Add cooked rice and mix well.

1. You can also add dalchini and cloves to make it more delicious.
American Chopseuy

1 cup vegetables (i used carrot, asparagus, brocolli, baby corns, red peppers, cabbage-all cut in long and thin pieces)
2 tbsp tomato and chilli sauce
2 tsp soya sauce
tomato puree (cook a tomato in microwave for 2.5 mins and peel off the skin and mash)
1 tbsp oil
1 tsp ginger garlic paste
1 cup crispy fried/roasted noodles

1. Heat Oil in a large bottomed pan, add ginger garlic paste.
2. Add all vegetables and saute them till they are half cooked.
3. Add tomato puree, tomato chilli sauce, soy sauce and salt and mix well for few mins.
4. Mix crispy noodles with this vegetable mixture while serving.

Serve this with Fried rice.

Here's my Recipe Index where you can view all my recipes posted up to date.

September 23, 2008

Baked Potato Wedges N Garlic Bread

2 Medium sized potatos, cut into wedges
1 tbsp olive oil
To sprinkle on the wedges:
pepper powder
chaat masala
tsp garlic powder

How to make:
1. Preheat oven at 350 F for 10 mins.
2. Apply olive oil to all the potato pieces, sprinkle salt over them and keep them on the baking tray.
3. Bake the wedges for about 30 mins or till they turn light brown.
4. Remove the wedges from the oven and keep them on the paper towel so that the excess oil is absorbed.
5. Sprinkle chaat masala, pepper powder and garlic powder immediately.

Serve potato wedges with tomato sauce

Garlic Bread
4 Bread slices (i used whole wheat)
1 tsp Garlic minced (you can also use garlic powder)
1 tbsp butter (at room temperature)

1. Preheat oven at 350 F for 10 mins.
2. Mix butter, garlic powder and salt and apply generously on the bread slices on each side.
3. Bake them till they are light brown.

I couldn't take the picture of garlic bread. Before i could reach out for my digicam, they were all gone :)

September 19, 2008

Raw Tomato Chutney

2 green tomatoes chopped
Jaggery (to setoff the tanginess of tomatoes)

Tempering Items:
2 tsp sesame seeds
2 green chillis
1 tsp urad dal (split black gram)
2 tsp chana dal (gram dal)
5 curry leaves
1 tbsp oil

1.Heat oil in a pan, add chana dal, urad dal, green chillies, sesame seeds and curry leaves one by one.
2.Add chopped tomatoes and cook them till they are tender.
3.After it is cooled down, grind the cooked tomatoes along with jaggery and salt in the grinder.
Add as little water as possible.
Serve this chutney along with rotis/parathas

Ridge gourd chutney:-
I prepare ridge gourd/hirekaay chutney in the same way. Cook the skin of the ridge gourd in tadka without adding water. Add 2 tbsp coconut and cook along with it. After its cooled down, grind them in grinder along with tamarind paste, jaggery and salt.
Updated recipes:
Paneer Butter Masala

September 18, 2008

Strawberry Vanilla Soy-Milkshake

10 chopped strawberries
1 1/2 cup cold organic soy milk vanilla flavoured
1 tbsp sugar
5-6 almonds (soaked in milk and peeled-optional)

1. In a blender, blend strawberries and almonds first.
2. Add soy milk and sugar and blend again.
Garnish it with chopped strawberry slices and serve cold.

September 16, 2008

Whole Wheat Vegetable Pizza

I have been thinking of making pizza ever since i got married (i.e.since 1 and 1/2 years :-) ), but somehow i kept postponing it. My poor husband kept waiting and waiting. Now when i saw the veg pizza recipe in Aayisrecipes, I couldnt resist my temptation. And I thought this is the time and decided to give it a try.

Shilpa's pizza looks delicious, no doubt, but i was not sure about my pizza taste since i didnt have some of the necessary ingredients mentioned in her post (Italian seasoning/Basil leaves, garlic and some of the vegetables for topping).Ofcourse adding extra ingredients according to your taste, makes it more delicious. But, I think sauce and cheese are the two main ingredients that are enough to bring the required taste. You will be glad that you made it when you smell the aroma filling in your kitchen.

So i followed her recipe religiously.It turned out to be very delicious.I have listed down all the ingredients that i have used in my recipe:

For Medium sized thin crust pizza base:
  1. 1 cup wheat flour (i used atta which i normally use for making chapatis)
  2. 1/2 tsp active dry yeast
  3. 1/4 cup warm water (you might require less water,add accordingly)
  4. 1/2 tsp salt
  5. 1/2 tsp sugar
  6. 1 tsp extra virgin olive oil (You can use any other oil, people use olive oil since its healthy)
For Pizza topping and garnishing:
  1. A cup of chopped vegetables (i used onions, red pepper, green pepper and tomatoes)
  2. 3 tbsp (approx) marinara sauce/pizza sauce (you can also make this sauce at home.See here)
  3. Finely grated Pizza Cheese/Mozzarella cheese (as much as you like)
  4. Red dry Chilli flakes (optional)
  5. salt
Baking the Pizza Crust:

1.Add salt and sugar to the warm water. Add dry yeast and mix well till it blends in the water. Let this water rest for 10 minutes.
2. In a mixing bowl, take wheat flour, add the above water slowly and knead the dough. Dough should be softer than the chapati dough. After kneading the dough, pour a tsp of olive oil on the dough and knead till it becomes smooth. Keep the dough aside for 1/2 hour in a warm place covered with a damp thin cloth.
3. Let the dough rise. Knead the dough again and remove all the air.
4. Roll the dough with the rolling pin. I used rice flour for dusting.
5. Preheat the oven at 350 F for 10 mins.
6. Toss the rolled dough on the greased pizza pan and bake it in the oven for 10 mins at 350 F or till its light brown in color.

For pizza topping:

1. After the Crust is baked, apply sauce all over the crust on one side. Meanwhile preheat the oven at 350 F for 10 mins.
2. Add all vegetables and the cheese.

3. Sprinkle salt and red chilli flakes over it and bake it for 10-15 mins or till the cheese melts.

1 medium sized thin crust pizza
Time:30 mins for dough to rise
Preparation time: 30 mins

1. Make sure the water is warm (warmer than room temperature) and not hot or cold. Cold water doesn't make the yeast active. Hot water kills the yeast.
2. Do not forget to set the yeast aside for 10-15 mins. This helps the yeast to activate.
3. Always bake the pizza base in the preheated oven.


This is how my thick crust pizza looked :)
Here i followed chef Sanjay Thumma's video.

September 15, 2008

Vermicelli Upma

What you need:
1 cup bambino roasted vermicelli
1 3/4 cup water
1 tsp lemon juice
1 tsp sugar

For tempering:
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp turmeric
5 curry leaves
2 green chillies
1 tsp urad dal
1 tsp ginger grated
1/2 cup chopped vegetables (i use spring onions and carrots)

How i made it:
1. Heat oil in a pan, add all tempering items, ginger and vegetables and saute them till they are cooked.
2. Add water, salt, lemon juice and sugar.
3. Once the water starts boiling, add vermicelli and let it cook till its tender. No need to roast vermicelli bcos its already roasted.
4.Garnish it with coriander leaves.

Usha of Veg Inspirations has passed on the Arte Y Pico award to me.Thanks so much Usha. This award comes with some rules too so here goes:

The rules of the award are:
1. Choose five blogs you consider deserving of this award. (Creativity, interesting material, etc.)
2. Each award includes the name of the owner of the blog and his/her link.
3. Each award winner has to show the award and put the name and link to the blog that has given her or him the award itself.
4. Award winner and the one who has given the prize have to show the link of “Arte y Pico” blog, so everyone will know the origin of this award.

I would in turn like to pass on this award to
Home Cooked

September 12, 2008

For the events...

I am posting these recipes for the below events. Click on the recipe pictures to view the recipes.

1. Veg Clear Soup for WYF:Salad/starter/soup event

2. Beetroot Ghargis for Paajaka recipes' Deep Fried or Steam cooked sweets event

3. Coco Choco Barfi for MEC:Chocolate

4. Mint Coconut Pulao for Green event

September 11, 2008

Mint Coconut Pulao and "Good Job" Award

For Pudina chutney:
1/2 cup Pudina/mint leaves
1/4 cup Corriander leaves
1 tsp grated Ginger
1/2 clove grated garlic (for fragrance)
2 Green chillies
1 tbsp Coconut
little bit of water for grinding

For Pulao:
2 cup cooked rice (i use sona masoori rice)
(You can also left over rice or basmati rice)

For tempering:
1 tbsp oil
1 inch cinnamon
4 cloves
1 cardamom
1/2 tsp pepper powder
You can add 1 tsp Garam Masala instead of the whole spices.

How to make Pudina cococnut pulao:
1. Grind the above mentioned items together under "For pudina chutney" category. (You can also use the above chutney as a side dish for dosas/parathas)
2. Heat Oil in a large bottom pan/wok, add the tempering items (cinnamon, cloves, cardamom, pepper)
3. Add the pudina coconut paste and let it boil till it thickens.
4. Add cooked rice and mix well and see to it that no lumps are forms.
5. Add salt and cook for a couple of mins. Garnish with chopped pudina leaves or coriander leaves.

1. If you are using refrigerated cooked rice, allow it to come to the room temperature before you prepare this dish.
2. Do not use very hot rice to the pudina coconut mixture or else it will form lumps in the pulao. Allow the rice to cool down on a wide plate and then add.
3. You can add red chilli powder to make it more hot.
Serve this delicious Pulao along with your favourite side dish.

Other similar recipes:
1.Rice dishes
2.Chutney recipes
3.View all my recipes at TBB index

My friend Usha has passed me Good Job award. Thanks Usha! This is really encouraging :)

I would like to pass this award to:
Kitchen Flavors

Congrats to all of you!

September 8, 2008

Badam Halwa/Almond Fudge

1 Cup Almonds soaked and peeled
1/2 cup sugar
3/4 cup milk
a pinch of saffron
1/2 tsp cardamom powder (optional)
2 tbsp unsalted butter

Here is how I made it:
1. In a grinder, grind peeled almonds along with milk to a coarse paste. Do not make it a thick paste. It should be in flowing consistency.
2. In a pan, heat butter, add the almond paste and mix well.
3. Add sugar and mix well. Add saffron and cardamom powder and keep stirring continuously so that the mixture doesnt stick to the bottom.
4. Stir the mixture till it becomes very thick like rava upma.
5. Let it cool down. Garnish it with chopped almonds.

Refrigerate the halwa for an hour and give halwa a desired shape.

September 4, 2008

Veg Pulao and Puliogare Rice

Veg Pulao

1 cup chopped vegetables (carrots, spring onions, potatoes,capsicum, tomato, beans, peas)
2 cups cooked rice
1 tbsp fresh/frozen grated coconut
1 tsp red chili powder
1 tsp Garam masala (optional)

For temepering:
1 tbsp oil
1 tsp cumin seeds
4-5 cloves
1 bay leaf
1 inch cinnamon
6 black pepper corns
5 Cashewnuts
1 tsp ginger

1. Heat oil in a kadhai/wok, add whole spices one by one (cumin seeds, pepper, cloves, cinnamon, bay leaf) and roast them till they emit aroma.
2. Add ginger and cashews and fry till light brown in color.
3. Add spring onions and saute them. Add all other vegetables and saute them till they are half cooked.
4. Add red chili powder, garam masala and coconut and mix well for a couple of mins.
5. Add cooked rice and salt in the end and mix them well and cook till 5 more mins.

Serve veg pulao with your favourite side dish or raitas.

Puliogare /Tamarind Rice

Here's my way of making puliogare rice. I dont use puliogare powder nor i make one for this dish. I just add my saarina pudi (saar powder) and it does wonders.

2 cups cooked rice
3 tbsp tamarind paste
jaggery (equivalent to tamarind paste)
1 tsp curry powder (i use saar powder)
1/2 tsp red chili powder (optional)

For tempering:
1 tbsp oil
1 tsp mustard seeds
5 curry leaves
1 tsp sesame seeds
1 fistfull peanuts
1 tsp gram dal (chana dal)
1 tsp spilt black gram (urad dal)

How to make:
1. Heat oil in a pan/kadhai, add all tempering powder one by one (mustard,chana dal, urad dal, peanuts, curry leaves, sesame seeds)
2. Add ta,marind paste and jaggery to it and let it boil.
3. Add saar powder, red chili powder and salt and let it cook for half a min.
4. Add cooked rice and mix well.