Archive for November, 2009

Cauliflower Pepper Fry

I didnt really want to enter the kitchen ( leave alone cooking) after a good long weekend.We went shopping like crazy..been to all the stores..had a birthday party to attend, a potluck with friends.Lots of food, fun and laughter.We packed some left over fried rice from the birthday party we attended yesterday and I decided to make this quick cauliflower pepper fry to go along with it.I didnt have to slog much in the kitchen on a Monday morning.


Cauliflower- 1 medium size or roughly about 2 lbs

Pearl onions-6 to 8

Garlic flakes-5

Mustard seeds- 1 tea spoon

Star aniseeds-1 or 2

Curry leaves- few

Ghee-2 table spoon


To grind together:

Black pepper-1tea spoon

Red chillies-4

Cumin seeds-1 tea spoon

Pearl onions-6



1.Cut cauliflower into bit sized florets.Peel garlic and  pearl onions and chop them. Heat ghee in a pan, season with aniseeds and mustard seeds.

2.Fry the to-grind together ingredients in little ghee and grind it to a fine paste.

3..Add chopped pearl onions, garlic and curry leaves and fry until brown.

4.Add cut cauliflower with little water, close with a lid, keep in a low flame, till cauliflower is cooked and water is absorbed completely.

5.Mix ground paste with little ghee and add salt to it.

6.Fry in a low flame constantly till the ground mixture coats the cauliflower and the ghee is seperated.

7.Serve with fried rice or chappathis.



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Bread slices- 1 regular size packet
Grated carrot-1
Green chillies-3 nos
Ginger garlic paste- 1 tea spoon
Garam masala-1 1/2 tea spoon
Bread crumbs-for dusting
Maida mixed with water to form a binding paste-5 table spoon
Oil- for deep frying
1.Finely chop the onion,and chillies.
2.Boil the potatoes, peel the skin, roughly mash it and set aside.
3.Cut the edges of the bread slices and set aside.
4.Heat oil in a cooking pan,splutter the green chillies, fry onions till translucent.
5.Add ginger garlic paste and fry for a couple of minutes. Add grated carrot and continue to fry.
6.Add the mashed potatoes and add garam masala, salt and mix well.
7.Cook until the masala smell gies away and the vegetables are cooked.Switch off and wait to cool.
8.Take a bread slice in hand, wet the sides of the bread with the maida paste, stuff some vegetables in the centre and roll it over such that the edges are covered with that binding paste and the vegetable stuffing is not seen outside.
9.Roll it over the bread crumbs and set aside. Repeat the same process for the remaining bread slices.
10.Heat oil in a kadai and when hot enough, fry the rolls and dry them in a paper towel.Serve with ketchup or mint chutney.
Makes:10 rolls


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This is one of my favourite tiffin items.I used to think that its difficult to make this kozhakkattai..but I found a easy way and then onwards, its a simple affair to make these dumplings.I would never know the count as I would simply go on popping them into my mouth.I personally like some real hot tangy vethakuzhambu or peanut chutney to go along with these.
Raw rice-1 cup
Toor dhal-2 table spoon
Oil-2 table spoon
Mustard seeds-1 table spoon
Urad dhal-1 table spoon
Dry red chillies-5-6
Curry leavs- a few
Grated coconut-1/4 cup
Water-4 -5 cups
1.Ideally, it calls for soaking the raw rice and toor dhal in water for 6 hours..but as I already said, I found an easy way..so I just rinse the rice and dhal once and spread them out in a newspaper and dry them.
2.When the rice and dhal is about 90% dry, I run them in a mixer to form coarse broken grains.Since its broken by now, the quantity doubles.Set aside.
3.Heat oil in a kadai,splutter mustard seeds, urad dhal,curry leaves and red chillies.
4.Add water and salt and give it a boil.Just when it boils,add the ground rice dhal mixture.
5.When the borken rice mixture is half way cooked, add grated coconut and mix well.Continue to cook until they are close to being done.
6.Switch off and remove from heat when they are almost done and set aside to cool for a couple of minutes.
7.when the upma is wram enough to handle, make small balls with your hand and set aside.
8.Arrange them one by one in a idli maker stand and steam them for 15-18 minutes.
9.Serve hot with chutney or vethakuzhambu.

Makes:30-35 numbers

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Pav Bhaji

I am yet to see one who is not fond of this street food.Just the mention of the name has me salivating big time.We had one of our friend coming home for a game of carrom and I wanted to make these  chatpat pav bhaji.


Onion-1 1/2

Butter-3 -4 table spoon

Tomato puree-2 cups




Beans- a few

Green peas-1/4 cup

Cauliflower florets-1 cup

Ginger garlic paste-1 1/2 tea spoon

Cumin seeds- 1 tea spoon

Turmeric powder-1 tea spoon

Red chilli powder-2 tea spoon

Cumin powder-1 1/2 tea spoon

Corriander powder-1 tea spoon

A branded pav bhaji masala- 1-2 tea spoon


Lemon slices- a few

Chopped onion- for sides

Chopped cilantro-2table spoon

Pav ( kind of bread) slices- as many as you wish.I used the old fashioned dinner rolls

Butter- for toasting the pav


1.Finely chop onion, beans, carrots, capsicum and cauliflower florets.

2.Pressure cook the potatoes and peas giving it 2 whistles and set aside to cool.

3.Melt butter in a cooking pan,splutter cumin seeds and fry onions until light brown.

4.Add the ginger garlic paste and fry until the raw smell gives away

5.Add the chopped capsicum, carrot, beans one by one in that order and fry until cooked, but crisp and crunchy.

6.Add the cauliflower florets and green peas and continue to fry

7.Peel the potato skin and roughly mash the potatoes with hands  and drop them int he cooking pan

8.Add turmeric powder, cumin powder, corriander powder,chilli powder and mix until the masala powder coats the veggies.

9.Add the tomato puree and continue to cook the veggies and when the veggies are cooked half way through, use a masher to mash the veggies ( if not the veggies, atleast the potatoes).

10.When the tomato puree thickens along with the veggies, add pav bhaji masala, salt and continue to give it a light boil.

11.Switch off and remove from stove when the whole veggie gravy thickens slightly.

12.Heat a skillet and smear a lavish amount of butter and toast the pav slices.

13.Serve the pav slices and the bhaji with a side accompaniment of mixed chopped onion, cilantro and lemon wedges.

Bhaji serves: 4-5

Rohini of Curries and Spices had a few awards to share with me.Thanks Ro and its so sweet of you.

I am sure almost everyone of the blogger pals have received these awards and so, whoever has not received, kindly take it up.

This dish is off to “RCI-Mumbai” hosted by Kitchen Chronicles. RCI series is originally started by Veggie Cuisine.

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Lemon Linguine

Yay, it feels good to be back.More so, to inhale some fresh air and be back to normal.The flu lasted just for 2 days, but boy I was tired.Thanks everyone who dropped “get well soon and take care” wishes.The first thing that I wanted to eat after recovering was something creamy and sour.I saw a linguine packet and I knew what I wanted to make.


Linguine pasta-1 packet


Garlic cloves-4

Butter-2 table spoon

Pepper- for seasoning

Milk-1 table spoon

Sour cream- 8 oz

Lemon zest- of  1 lemon

Lemon juice-1-2 table spoon

Chopped parsley

Cheese- optional




1.Cook the linguine as per packet instructions.Set aside to cool.

2.Melt butter in a skillet, add minced garlic and fry for a few seconds. Add chopped onion and fry until pink.

3.Stir in sour cream, milk, lemon zest, lemon juice, salt and pepper.

4.Once they form a gooey sauce, remove from stove and pour it over the linguine.Mix or toss the sauce to coat the linguine all over and sprinkle chopped parsley and serve warm.


Serves: 4

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The crazy week


Shifting home
Moving stuff
Getting used to the new home/place
Running nose
Watery eyes
Body ache
Pool of cardboard boxes lying around
Things to be set up at the new home
TH working night shifts
Visit to the doctor
Couple of mandatory tests
The wait at the doctor’s room
Few minutes ticking away like hours
The doctor comes in with the news
Its confirmed
You have the flu!



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