Archive for the ‘Dry’ Category

Satay Noodles

This is a filling meal and there is only one pan to clean 🙂


Dried medium egg noodles-4 1/2 ounces

Coconut milk- 2/3 cup

Vegetable oil- 2 tsp

Red bell pepper, seeded and thinly sliced-1

Plump garlic clove, thinly sliced-1

Bean sprouts-1 1/4 cups

Dark soy sauce- 2 tbs

Roasted, salted peanuts, coarsely chopped- 1/3 cup

Scallions, diagonally sliced- 3

Cilantro- a large handful, chopped


Lime halves -2 to serve ( optional)



1.Bring a large saucepan of lightly salted water to a boil.Add the noodles, bring back to a boil.Cook according to package directions, until tender but still firm to the bite.Drain.

2.Heat oil in a wok or a large heavy skillet.Add the bell pepper and stir fry over high heat for 2-3 minutes, until soft. Add the garlic and stir- fry for an additional 40-60 seconds; donot let it burn.

3.Add the bean sprouts, followed by the noodles, coconut milk,soy sauce and peanuts. Reduce the heat and stir for an additional 2-3 minutes, until piping hot. Add the scallions and cilantro and toss together.

4.Divide between two warm bowls and serve immediately with the lime haves for squeezing over.

satay noodles

Ps: I was too busy tasting the food, I forgot to click the picture with lime halves.

Serves: 2



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Italian Bread Sticks


Active dry yeast- 1 pkt

Warm water-2/3 cup

All purpose or unbleached flour- 2-2 1/4 cup

Sugar-1 1/2 tea spoon

Garlic salt- 1 tea spoon

Shortening- 1/4 cup

Water-1 table spoon

Egg white- of 1 egg

Sesame/ poppy seeds- for sprinkling


1.Grease a 15*10 inch pan.In a large bowl,dissolve yeast in 2/3 cup warm water.

2.Lightly spoon flour into measuring cup, level off.

3.Add 1 cup flour, sugar, garlic salt and shortening.Blend at low speed until moistened; beat 3 minutes at medium speed.

4.Stir in an additional 1 to 1 1/4 cups flour to form a soft dough.

5.Place dough in a greased bowl, cover loosely with plastic wrap and cloth towel.

6.Let rise in warm place until light and doubled in size, about 30-40 minutes.

7.On a lightly floured surface, knead dough about 10 times, or until no longer sticky.

8.Roll dough to 15*10 inch rectangle, place in the prepared pan.

9.Starting with 10 inch side, cut the dough into 12 strips.Cut strips in half forming 24 sticks.

10.Combine 1 table spoon water and egg white, blend well.

11.Brush on sticks, sprinkle with sesame seeds.

12.Cover; let rise in warm place, about 15-20 minutes.

13.Preheat oven to 375 degree F and bake 18-22 minutes or until golden brown.Serve with soup.

Makes: 24 nos

Ps: The bread sticks were  good, but my shape wasnt..did not have enough patience to set it right !

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Bindi/Okra-35 nos

Oil-for shallow frying

Onion-1,sliced thin


Garam masala- a pinch


For the stuffing:

Besan /gram flour-3 table spoon

Dhaniya /corriander powder-3/4 tea spoon

Red chilli powder-1/2 tea spoon

Amchur /dry mango powder- a pinch



1.Slit the okra  3/4th lengthwise.

2.Mix all the ingredients under “stuffing” and liberally stuff the mixture into the slit okras.

3.Heat oil in a kadai and shallow fry the stuffed okra.Set aside for the oil to drain.

4.Heat 2 table spoon oil in a kadai/wok,fry onions until pink and yet crisp

5.Fry the capsicum until cooked yet crisp.Add a pinch of garam masala and little salt.Top this fried mixture on the shallow fried okra and mix well.

6.Serve with rotis.


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Onion-1, medium size

Potato-3 small

Edamame beans- 1/2 cup

Oil-4 table spoon

Turmeric powder-1/2 tea spoon

Garam masala-1/2-1 tea spoon

Kasuri Methi- a pinch

Chilli powder-1/2 tea spoon

Corriander powder-1/2 tea spoon


Cilantro- for garnish


1.Finely chop the onion and dice the potatoes to bite sized pieces.

2.Heat oil in a cooking pan,fry onion until pink and add diced potatoes frying it for a couple of minutes.

3.Add the edamame beans ,followed by turmeric powder, garam masala, chilli powder, salt and corriander powder. Mix well.

4.Add very little water and close witha  lid for it to cook well.

5.When the water has all thickened to form a dry mix amidst the edamame and potato, sprinkle kasuri methi and chopped cilantro.Serve with rotis or jeera rice.


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Cabbage Subzi

Shredded cabbage-2 cups
Finely chopped Onion-1
Tomato, finely chopped-1
Green peas-1/4 cup
Ginger garlic paste- 1 -2 tea spoon
Turmeric powder-1 tea spoon
Chilli powder-1 tea spoon
Cumin seeds-1 tea spoon
Green chillies-3-4 chopped
Garam masala-1 tea spoon
Oil-3 -4 table spoon
1.Heat oil in a kadai,splutter green chillies and cumin seeds.
2.Fry onions until pink, add ginger garlic paste and tomatoes and fry until pulp.
3.Add shredded cabbage,green peas, turmeric powder,chilli powder and garam masala and salt
4.Add little water if necessary and mix everything well such that the spice powders coats the veggies.Cover and cook for 5-7 minutes.
5.Reduce flame and cook open for a couple of more minutes and switch off.
6.Serve with rotis/ chappathis.


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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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Verkadalai Sundal

With Navarathri, How can I do away without a post on sundal? Sundal can best be described as a evening snack cooked with all kid of lentils, pulses, nuts or sprouts.Verkadalai sundal is one such snack made out of groundnuts/ peanuts. Navarathri is no fun if you dont hop over from house to house eating sundal. The thrill of eagerly waiting for that little pack of snack, sometimes given  in a newspaper or in a leaf cup, munching it on the way to home- been there, done all.I had the same thrill when I made this sundal.


Peanuts- 2 cup

Grated coconut-1/2 cup



Mustard seeds- 2 tea spoon

Urad dal-2 tea spoon

Curry leaves- a few

Green chillies-3

Oil- 3 table spoon

Chilli powder- 1 tea spoon

Lemon juice- 1 table spoon



1.Soak 2 cups of peanuts in water for 2 hours.Pressure cook the peanuts-giving it 4 whistles. Set aside.

2.Finely chop the onion, grate the carrot and slit the green chillies.

3.Heat oil in a wok, sputter the mustard seeds, urad dal, curry leaves and green chillies.

4.Fry onions until pink and add in the grated carrot.When they are cooked enough,add the cooked peanuts.

5.Add chilli powder, salt and fry for a couple of minutes until the raw smell of the powder goes away.

6.Add grated coconut and season with lemon juice.


Sangii of “Simply declicious foods” has bestowed the Fabulous blog award on me.Thank you so much for the beautiful award.It means a lot to me.

Its my pleasure sharing it with Priya ,Pavithra, Sushma Mallya, and Angie. Take it up girls!

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