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Archive for August, 2009

Channa Masala

Ingredients:

Chickpeas/ Garbanzo beans- 1 cup

Onion-1

Tomato-2

Ginger garlic paste-  1 tea spoon

Cloves-2-3

Cumin powder- 1 tea spoon

Dhaniya powder- 1 tea spoon

Red chilli powder- 1 tea spoon

Garam masala- 1 tea spoon

Salt

Cilantro- for garnish

Onion-for garnish

Method:

1.Soak the chickpeas in water for 6 hours. Pressure cook and keep aside.

2.Blanch the tomatoes and peel the skin.Keep aside.

3.Blend together cloves,tomatoes, onion into a smooth paste.

4.Heat oil in a kadai,pour the onion tomato paste .Add ginger garlic paste and fry for a couple of minutes.

5.Add cumin powder, chilli powder, dhaniya powder and garam masala and stir well. Continue to cook until the masala gives away its raw smell.

6.Mix the cooked chickpeas and add salt.Give it a light boil before switching off the stove.

7.Garnish with chopped onions and cilantro. Serve with rice or roti.

channa masalaServes:2

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Ingredients:
Sweet corn- 1 can
Onion-1/2
Tomato-1
Poori-5-6
Chopped cilantro- a handful
Chaat masla- 1 tea spoon
Salt
Sev ( Oma podi)-1/2 packet(regular Haldiram size)
Method:
1.Finely chop onion and tomato.
2.In a bowl, mix  corn,onion, tomato, chopped cilantro, chaat masala.Break the poori into small pieces and mix it along wih corn
3.Finally add the sev and add salt and give it a nice mix.
4.Serve in bowls

Ingredients:

Sweet corn- 1 can

Onion-1/2

Tomato-1

 Readymade Poori-7-8

Chopped cilantro- a handful

Chaat masla- 1 tea spoon

Salt

Sev ( Oma podi)-1/2 packet(regular Haldiram size)

Method:

1.Finely chop onion and tomato.

2.In a bowl, mix  corn,onion, tomato, chopped cilantro, chaat masala.Break the poori into small pieces and mix it along wih corn

3.Finally add the sev and add salt and give it a nice mix.

4.Serve in bowls

corn bhelServes:3

I am packing my bags again
to go on the plane
Off I go to India
so this post is to tell you all see-ya
Have to travel 1000’s of mile
but I will be back in a while
On  and off, there will be a post
because blogging ,I like the most
so, bye bye everyone
am surely going to have fun

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Banana Date Loaf

Ingredients:

Self rising flour-2 cups

Unsalted butter-1/3 cup

Sugar-1/3 cup

Chopped, pitted dates-1 cup

Bananas -2, roughly mashed

Eggs-2, lightly beaten

Honey-2 table spoon

Method:

1.Grease a 2 pound loaf pan and line the base with baking parchment.

2.Sift the flour into a mixing bowl, add butter and mix until it resembles breadcrumbs.

3.Stir in sugar, chopped dates, bananas,beaten eggs and honey into dry ingredients.Mix together to form a soft desired dough consistency.

4.Spoon the mixture into the loaf pan and level the surface.

5.Preheat the oven to 325 degrees F and bake for 1 hour.

6.Cool in a wire rack before serving.

banana date loafServes:6-8

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Gobi Capsicum Fry

Ingredients:
Cauliflower-1(small)
Onion-1
Capsicum-1
Ginger garlic paste-1 tea spoon
Red chilli powder- 1 tea spoon
Turmeric powder-1 tea spoon
Cumin powder- 1 tea spoon
Dhania powder-1 tea spoon
Garam masala-1 tea spoon
Oil-3 table spoon
Salt
Corriander leaves- for garnish
Method:
1.Cut the cauliflower into small florets .Microwave them for 3-4 minutes. Set aside.
2.Finely chop onion, dice capsicum into medium sized pieces.
3.Heat oil in a kadai, fry onion until pink.Add ginger garlic paste and fry for a couple of minutes.
4.Add diced capsicum and continue to fry for a minute and add cauliflower florets.
5.Add turmeric powder, red chilli powder, dhania powder, cumin powder,garam masala and finally the salt and mix well.
6.Continue to saute or fry until the masala gives away the raw smell and the vegetables get cooked.
7.Garnish with corriander leaves and serve with rotis/ chappathis.

Ingredients:

Cauliflower-1(small)

Onion-1

Capsicum-1

Ginger garlic paste-1 tea spoon

Red chilli powder- 1 tea spoon

Turmeric powder-1 tea spoon

Cumin powder- 1 tea spoon

Dhania powder-1 tea spoon

Garam masala-1 tea spoon

Oil-3 table spoon

Salt

Corriander leaves- for garnish

Method:

1.Cut the cauliflower into small florets .Microwave them for 3-4 minutes. Set aside.

2.Finely chop onion, dice capsicum into medium sized pieces.

3.Heat oil in a kadai, fry onion until pink.Add ginger garlic paste and fry for a couple of minutes.

4.Add diced capsicum and continue to fry for a minute and add cauliflower florets.

5.Add turmeric powder, red chilli powder, dhania powder, cumin powder,garam masala and finally the salt and mix well.

6.Continue to saute or fry until the masala gives away the raw smell and the vegetables get cooked.

7.Garnish with corriander leaves and serve with rotis/ chappathis

Gobi capsicum fryServes:2

Its raining awards and tags in blogosphere.Parita and Sangi have honoured with the following awards and have also passed on a  tag.

kreativblogger

loveblogaward

one_lovely_blog The tag :

1.what is your current obsession?
Buying serving ware/ dinner ware

2. What are you wearing today?
Night pants and top

3. What’s for dinner?
Biryani with chips and raita

4. What’s the last thing you bought?
A lot of gifts for near and dear

5. What are you listening to right now?
Nothing, but the Wii game sound

6. What do you think about the person who tagged you?

I think Parita should be a wonderful cook , what with all those appetizers, snacks and all and I love her dessert recipes.

Sangi is a great cook too.I have been drooling big time seeing her appetizers.She seems to be so calm and serene.


7. If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?
How about one in every country?

8. What are your must-have pieces for summer?
Cold water, cotton clothes

9. If you could go anywhere in the world for the next hour, where would you go?
A tour of the 7 wonders of the world

10. Which language do you want to learn?
I already know Tamil, Malayalam, Hindi and French.It would be nice to learn Kannada and Spanish.

11. Who do you want to meet right now?
My family

12. What is your favorite colour?
Blue


13. What is your favourite piece of clothing in your own closet?
My wedding sarees

14. What is your dream job?
Nothing like a dream job, want to have my own restaurant

15. What’s your favourite magazine?
Too many

16. If you had $100 now, what would you spend it on?
Buy something for TH

17. What do you consider a fashion faux pas?
Gaudy makeup,un co-ordinated colors,too tight/ too loose a clothing

18. Who are your style icons?
A couple of my friends

19. Describe your personal style?
Neat and simple

21. What are your favourite movies?
Too many to list

22. Give us three styling tips that always work for you:
Eyeliner, Lipgloss and comfortable clothes

23. Coffee or tea?
Neither, have never tasted coffee.May be tea very occasionally.

24. What do you do when you are feeling low or terribly depressed?
I talk to TH, cry to my heart’s content, say a silent prayer

25. What is the meaning of your name?
Goodness, wealth

26. Which other blogs you love visiting?
Too many to list here, a lot of them where I actively comment.

27. Favorite Dessert/Sweet?
Chocolat cake,rasmalai,Carrot halwa

28. Favorite Season?
Spring & summer, Fall&winter and snow ofcourse.


29.Which is your dream destination?

Switzerland

30: Which is your favorite international cuisine ?
Italian

31: Your favorite kitchen tool?

My little knife,mixer grinder- simply can’t do without them

My question: What is your signature dish?

The rules are:
Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Pass it on to fellow bloggers.I am going easy on this one and anyone reading my blog is free to take it up.And, Parita and Sangi, thank you once again.

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Ingredients:
Zucchini-3 nos
Olive oil-6 table spoon
Garlic-3 cloves
Chopped basil-3 table spoon ( I used dried, fresh suggested)
Red chillies-2
Lemon juice -1 large lemon
Light cream-5table spoon
Grated cheese-4 table spoon( I used mozzarella)
Rotini Pasta packet-2
Salt &Pepper
Method:
1.Peel zucchini into thin ribbons.
2.Heat oil and saute garlic for 30 seconds.
3.Add zucchini and cook over a gentle heat, stirring for 5-7 minutes.
4.Sir basil, red chillies, lemon juice,cream, cheese and add salt and pepper.
5.Cook the rotini pasta according to the packet instructions.Drain and keep aside.
6.Pile the zucchini mixture on top of pasta and serve.

Ingredients:

Zucchini-3 nos

Olive oil-6 table spoon

Garlic-3 cloves

Chopped basil-3 table spoon ( I used dried, fresh suggested)

Red chillies-2

Lemon juice -1 large lemon

Light cream-5table spoon

Grated cheese-4 table spoon( I used mozzarella)

Rotini Pasta packet-2

Salt &Pepper

Method:

1.Peel zucchini into thin ribbons.

2.Heat oil and saute garlic for 30 seconds.

3.Add zucchini and cook over a gentle heat, stirring for 5-7 minutes.

4.Sir basil, red chillies, lemon juice,cream, cheese and add salt and pepper.

5.Cook the rotini pasta according to the packet instructions.Drain and keep aside.

6.Pile the zucchini mixture on top of pasta and serve.

Rotini with Zucchini sauceServes:4
Sadhana & Muskaan has bestowed the Kreativ blogger award on me , ya thats the second time for the same award.Girls, thanks a bunch and it feels really nice that you wanted to pass it on to me.I skip the tag since I have already done it here.
kreativblogger

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The title is roughly translated as White chickpeas, white pumpkin in a spicy gravy.

Ingredients:
White chana- 1 cup
White pumpkin-100 gms, diced into medium sized pieces.
Tamarind water-1 cup
Curry leaves- a few
Hing- a pinch
Sambar powder – 1 table spoon ( optional)
Salt
Oil-1 table spoon
Dry roast and grind:
Mustard seeds- 1 tea spoon
Fenugreek seeds- 1 tea spoon
Grated coconut-2 table spoon
Dried red chillies-4
Corriander seeds-2 tea spoon
Method:
1.Soak the white chana the previous night and pressure cook them the next day.
2.Dry roast mustard seeds,fenugreek seeds,grated coconut, dried red chillies and corriander seeds until a nice aroma comes out.
3.Grind together the dry roasted ingredients after they cool.
4.In a kadai, heat oil, splutter curry leaves.Add the diced pumpkin and saute until it is soft and tender.Add the pressure cooked chana.Continue to saute for a couple of minutes.
5.Add the ground powder,hing, sambar powder, salt, tamaring water and mix well. Add water if necessary.
6.Simmer and cook for 5-7 minutes.When the mixture starts boiling lightly, switch off stove.Serve with steamed rice.

Ingredients:

White chana ( chickpeas)- 1 cup

White pumpkin-100 gms, diced into medium sized pieces.

Tamarind water-1 cup

Curry leaves- a few

Hing- a pinch

Sambar powder – 1 table spoon ( optional)

Salt

Oil-1 table spoon

Dry roast and grind:

Mustard seeds- 1 tea spoon

Fenugreek seeds- 1 tea spoon

Grated coconut-2 table spoon

Dried red chillies-4

Corriander seeds-2 tea spoon

Method:

1.Soak the white chana the previous night and pressure cook them the next day.

2.Dry roast mustard seeds,fenugreek seeds,grated coconut, dried red chillies and corriander seeds until a nice aroma comes out.

3.Grind together the dry roasted ingredients after they cool.

4.In a kadai, heat oil, splutter curry leaves.Add the diced pumpkin and saute until it is soft and tender.Add the pressure cooked chana.Continue to saute for a couple of minutes.

5.Add the ground powder,hing, sambar powder, salt, tamaring water and mix well. Add water if necessary.

6.Simmer and cook for 5-7 minutes.When the mixture starts boiling lightly, switch off stove.Serve with steamed rice.

kadalai poosanikkai kuzhambuServes:2-3

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