August 28, 2008

Aloo Matar/Potato Peas Curry and an Award

2 peeled and cubed potatoes
1 chopped tomato
1/2 chopped onion (i used spring onions)
2 fistfulls frozen/fresh peas
1 tsp ginger garlic paste
1 tsp garam masala
1/2 tsp red chili powder
2 tbsp yogurt
1/4 cup water
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tbsp Butter
1 tsp sugar (optional)

1. Heat butter in a pan, add cumin seeds and turmeric.
2. Saute onion and ginger garlic paste for a minute.
3. Add garam masala and red chili powder and cook till the raw flavour of the powder is gone.
4. Add tomatoes, peas and potatoes and saute for few minutes. Add water and let them cook.
5. Once all the vegetables are done, add yogurt, salt and sugar and cook for 5 mins more.

Serve this delicious dish with Garma garam rotis/chapatis.

Easy crafts has passed on BRILLANTE WEBLOG AWARD to me. Thanks a million EC.

I would love to pass this award to my dear friends
Jayashree of Spice and curry
Bhawana of Taste of India
Sreelu of Sreelu's tasty Travels
Kamala of Mom's Recipes

August 26, 2008

Mixed vegetables in coconut gravy

Any kind of chopped vegetables (i used carrot, spring onions, peas, potatoes, capsicum)
1 bowl coconut
1 tsp garam masala
2 green chilies
2 tsp jaggery powder
1 tbsp oil

1. In a grinder, grind coconut, salt, jaggery, chilies and garam masala till thick paste using very little water.
2. In a vessel, heat oil, saute all vegetables (spring onions 1st, then rest of them). Add very litte water at this stage to prevent them from burning.
3. Add the coconut mixture to the cooked vegetables and add water till all the vegetables are covered in water.
4. Add salt and jaggery. You can also add red chili powder if you want the gravy to be very spicy.

Serve with hot parathas/Rotis.

August 22, 2008

Spicy Tomato Rice N Award

Main ingredients:

2 red chilis/red chili powder
1 tbsp chopped onions/spring onions (optional)
1 tbsp chopped capsicum (optional)
1 tsp garam masala
salt to taste
2 roma tomatoes chopped
2 cups cooked Sona Masoori rice/Basmati rice/Any Left over rice
sugar (optional)

For tempering:Know more about Basics of Tadka
2 tbsp clarified butter
1 tsp mustard seeds
1 tsp cumin seeds
2 tsp chana dal
1 tsp urad dal
1 inch ginger grated
1 tbsp cashewnuts
4 curry leaves

Here is how i made it:
1. Heat butter in a large pan/wok, add all the tempering items one by one (mustard seeds, cumin seeds, chana dal, urad dal, curry leaves, red chilis, ginger, cashews).
2. Add chopped onions and saute well. Once they are cooked add tomatoes.
3. Add garam masala and let it get cooked for few seconds, then add cooked rice and mix well.
4. Add Red chili powder at this stage if you want the rice to be hot.
5. Add salt and sugar and mix well. Keep the rice on flame for 5 mins more and turn off the heat.
Serve hot n delicious tomato rice with your cucumber raita and salad.

My dear friend of Kitchen Flavours has passed on an award to me. Its the 'Wylde Woman Award'. Thanks for the Award KF...

The rules of this award are:

1.You can give it to one or one hundred or any number in between - it's up to you. Make sure you link to their site in your post

2. Link back to this blog site Tammy can go visit all these wonderful men and women and remember the Purpose of the Award: To send love and acknowledgment to men and women, who brighten your day, teach you new things and live their lives fully with generosity and joy. It's been a blessing and an inspiration to meet all of you through your wonderful blogs.

I love to pass this award to,

Home cooked

Congrats to all of them.Enjoy!

August 19, 2008

Rajma/Red Kidney Beans Curry

1 cup Rajma ( Red kidney beans)
1/2 tsp Turmeric powder
1/2 Onion, chopped
2 Garlic cloves, chopped
1/2 inch Ginger, chopped
2 Green chillies, chopped (optional)
1 Tomatoes, chopped
1/2 tsp Corainder powder (optional)
1/2 tsp Red chilli powder
1/2 tsp Garam masala
2 tbsp Oil
butter (optional)
Corainder leaves, chopped

Here is the recipe:
1. Wash and soak Rajma beans overnight. Pressure cook the rajma in the cooker along with the water.
2. Heat oil in a pan, add ginger, garlic and chillies. Add turmeric powder
3. Add onions and saute for a minute. Add tomatoes.
4. Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir. cook until a thick gravy is formed.
5. Garnish Rajma with corainder leaves and top it with butter and serve hot with chapatis or rice.

This recipe is for Srivalli's Curry Mela

August 15, 2008

Yummy Gulab Jamuns For WYF


When i had jamuns at my aunt's place after dinner, i was craving for more when i got back home. She makes perfect jamuns. I had made jamuns before using the gulab jamun mix store bought pack, they of course turned out to be delicious..But I had to try my aunt's home made gulab jamun recipe too. Here is her recipe:

1 cup mawa
2 tbsp all purpose flour
3 cups water
A pinch of baking soda
Few strands of saffron (optional)
1/4 tsp cardamom powder
1 1/4 cup sugar
1 tsp clarified butter
oil for deep frying

1. In a vessel, mix sugar and water and allow it to boil.Boil the water till it becomes thick. Add saffron and cardamom powder after it boils.
2.In a mixing bowl, add mawa, flour, baking soda and knead into a soft dough using very little water.
3. Grease your palms with butter and make small marble sized balls. Make sure there are no cracks in the balls.
4. Heat oil in a frying pan, drop the balls slowly into the hot oil and fry them till brown.
5. Take the balls out on a paper towel to remove excess oil from them.
6. Drop the fried balls in the hot syrup (not while boiling) and keep it aside for 1/2 hour to 45 mins. More they are in the syrup, softer they become.

I am sending this entry to WYF:Color in food event.

August 12, 2008

Crispy Rice Flour Sticks

Evening is the time when i get to try out new recipes.While exploring the blogs, i came upon this recipe in Her pictures definately look awesome. I made some changes and i tried out this recipe. i did not add sugar to this recipe since i wanted it to be hot.

Here it goes:
1 cups of rice flour
salt to taste
1 tbsp ajwain (carom seeds)
2 finely chopped green chillies
oil for deep frying

1. Heat 1 tbsp oil in a frying pan, add green chillies, ajwain, water and salt.
2. Let the water boil, add rice flour till the mixture becomes thick and soft.
3. Allow it to cool and make small balls and roll them into sticks
4. Now deep fry them in oil till they are light brow.
Serve rice crispy sticks with tomato sauce.

August 8, 2008

Tondlee/Ivy Gourd Pulav


For Rice:
7-8 nos ivy gourd/tondlee/tondekaay
2 cups cooked rice
1 tsp garam masala
1/2 tsp red chili powder

For tempering:
2 tsp oil
1 tsp mustard seeds/rai
1 tsp cumin seeds/jeera
1 tsp urad dal
1/2 tsp turmeric powder

1. Wash tondlee and remove both the ends and slit them vertically.Make four parts of each gourd.
2. Heat oil in the pan, add mustard seeds, cumin seeds, urad dal, turmeric powder in this order (Basics of tadka)
3. Add tondlee pieces and saute them in oil till they are tender.
4. Add cooked rice and mix till the color of the turmeric blends with the rice. No lumps should be formed.
5. Add garam masala, red chili powder and salt and mix well and cook for 2 more mins.
Serve Tondlee Pulao with your favourite side dish.