Baingan Bharta

Yesterday I made Baingan Bharta for dinner to be served along with roti. Instead of roasting the Baingan(Eggplant) on stove-top, I cooked them in microwave and peeled the skin off and made this easy dish.



Ingredients:-
Japanese eggplants- 3(long ones)
Red Onions- 2 medium sized
Tomatoes- 2 large
Ginger-garlic paste- 1 TSP
Green chillies- 2
Chilli powder- 1 1/4 TSP
Salt- to taste
Garam masala powder- 1 TBSP
Lemon Juice- 2 TBSP
Cilantro- for garnishing

For Tadka:-
Oil- 3 TBSP
Whole red chilli- 1
Mustard seeds- 1/4 TSP
Cumin Seeds- 1/4 TSP
Turmeric powder- a pinch
Curry leaves- 4 to 5


Procedure:-
1. Take the eggplants and make 4 to 5 slits around and place them on a microwave safe plate. Microwave for 5 minutes and let them cool-down before you peel the skin off. The skin becomes hard and peels off easily if you star pulling at one end. Cut the pulp into small pieces roughly.

2. To a hot pan add oil and wait until it becomes hot. Add the whole red chilli, mustard seeds, cumin seeds, turmeric and curry leaves.

3. Now add chopped onions and sliced green chillies and cook for five minutes. Add ginger-garlic paste and cook for a minute. Add tomato pieces, cover and cook for five more minutes. Add the eggplant pulp and cook until done. This is a semi dry dish. Add salt, chilli powder, garam masala and lemon juice. Mix everything well and garnish with cilantro. Serve hot with rotis or steamed rice.

Tip- If you like the smoky flavor of Eggplant for Baingan Bharta, you can apply some oil to Eggplant and grill them instead of microwaving them.

Beetroot Halwa

Last week I bought Beetroot when I went to the grocery store but I was not so sure about what I would make with them. Then I thought of making this halwa and this definitely changed how I see beets now. I actually made it for a potluck and it was a big hit to my surprise. Never thought beetroot can be so tasty! Believe me it was really good. Give it a try to enjoy the benefits of naturally healthy beets and the delicious taste! Looks can be pretty deceiving sometimes:-)



You will need:-
Beetroot- 2 (about 3 to 4 cups grated)
Pure ghee- 4 to 5 TBSP
Sugar- 1 1/4 cup(adjust according to taste)
Milk- 5 cups
Vanilla essence- 1 1/2 Tsp
Gulabjamun powder- 1 TBSp
Cashews- 15(chopped into small pieces)
Raisins- 15

Procedure:-
1. Start by adding 1 TBSP ghee to a big hot pan. Add the chopped cashews and raisins and fry them till the cashews turn slightly brown. Take the cashews and raisins out along along with ghee and keep them aside.

2. Now in the same pan, we will fry the grated beetroot. So, add 2 TBSP ghee now and let it melt. Now add the grated beets. On medium heat let the beets cook and reduce a little bit. Do not cover. Keep checking occasionally making sure it is not burning. Cook for about 20 minutes. Now take the cooked beets out of the pan and keep it aside.

3. We are going to cook the whole dish in one pan so add 2 TBSP ghee to the same pan. Now add 1 TBSP of Gulabjamun powder(any brand instant mix would be OK) to the melted ghee. (I am using Gulabjamun powder because I want a creamy thick base for halwa and I am not using any Khoya in this recipe.) Let the powder fry in the ghee for a minute or two until it turns very light brown in color. Now add milk little by little and keep whisking making sure no lumps are formed. Now add the vanilla essence and sugar and mix everything. Add the cooked beets and let the milk reduce.

4. Cook covered until all the milk is reduced and the halwa becomes dry on medium heat. This might take almost an hour. So, keep an eye on the halwa and keep stirring occasionally.

5. Now add the cashews and raisins along with the ghee(one TBSP ghee in which the nuts were fried) and serve hot.

Tip:- You can use all purpose flour(maida) instead of Gulabjamun powder in the recipe.

Kheema Curry

I usually make Goat Kheema curry but you can even use minced Chicken or any other meat you like. This is a simple and yummy recipe. You can use leftover Kheema to make paratas or fill it in a puff-pastry and make a quick snack!




For this recipe you will need
Goat Kheema- 1 pound
Onion- 1 large
Green Chillies- 2
Ginger-garlic paste- 1 1/2 Tbsp
Kheema Masala- 1 Tbsp (you can use regular Garam masala instead)
Salt- to taste
Chilli powder- 1 1/2 Tsp
Turmeric powder- a pinch
Oil- 3 Tbsp
Cilantro- for garnishing

Procedure:-
Start by adding oil to a large pan, add chopped onion and green chillies. Saute them for 2 to 3 minutes. Add ginger-garlic paste and cook for 2 more minutes. Now add Goat Kheema, Turmeric and mix everything well and cook on medium high heat for sometime. With a spatula try breaking up the Kheema and evenly brown on all sides. Now, add salt and kheema masala and mix well. Now add 1 cup of water and cover and cook until kheema is cooked all the way checking occasionally. Now take the lid off and continue cooking. By this time kheema should be getting dry. Cook for 10 more minutes after removing the lid stirring occasionally because at this point kheema might burn. Make it nice and dry and when you think it is brown enough, add Chilli powder. Mix everything and turn the heat off. Garnish with Cilantro and serve with rice or roti.

Tip:- Kheema and Rasam served along with rice is a very good combination.

I like these beautiful flowers in my backyard

Spring is in the air and the plants in my miniature California backyard are coming to life again with flowers and buds. Just wanted to share these Jasmine flowers with you.





Look at all the hundreds of flowers on this Jasmine creeper. They smell so good!
I have been a little busy last week which kept me away from blogging so, I apologize to my readers for keeping them waiting. Happy SriRamaNavami every one!

Panakam

Sri Rama Navami is when Sri Ram and Sita got married and every year on Sri Ram Navami their Kalyanam is performed very grandly in all the temples all over India. In Badrachalam Rama Mandiram, people gather from far away places to view this Divine Wedding! I have so many childhood memories viewing Sri Ram and Sita Mata Kalyanam and One thing I always remember when ever I talk about SriRam Navami is Panakam and also annual exams:-)
Panakam is a very different drink with both sweet and spicy tastes. That is the specialty of this yummy drink.


In the picture, Panakam served with Utappam


Ingredients for Panakam:-
Grated Jaggery(Gud)- 3 Tbsp
White pepper powder- 3/4 Tsp
Water-2 1/2 cups


procedure:-
In a bowl, mix grated Jaggery and white pepper. Then add water and stir until melted. Strain and serve. Tastes good chilled.
Serves 2 to 3 people.

Happy Ugadi!

Ugadi is the Telugu New Year and traditionally the day is started by eating Ugadi Pachadi. Ugadi Pachadi is a mixture of all six tastes Sweet, Salt, hot, Soar, bitter and the final one astringent(Vagaru) taste. It is said that we start the year with all the six tastes which symbolizes that life is not only always filled with happiness but sometimes there might also be tough times and we should muster courage for those tough times!

Happy Ugadi everyone! Have a great New Year!




Ingredients you need to make Ugadi Pachadi:-
Tamarind Pulp- one lime size
Banana- one(which is partially green for Vagaru Taste)
Gud(bellam)- 1 Tbsp grated
Raw Mango pieces- 2 Tbsp(chopped along with skin)
Neem blooms(Vepa poota)- 1 Tsp
Salt- one pinch
Chilli powder- one pinch
Roasted split Chickpeas(Dalia)- 1 Tbsp(vepina Senagapoppu)

Procedure:-
Soak the tamarind pulp by adding 1/3 cup of water for 15 minutes. Using a hand, squeese the tamarind and strain. Mash a banana and add to the strained tamarind pulp. Now add grated Gud(bellam) and mix until the Gud melts completely. Now add mango pieces, roasted split Chickpeas, salt, chilli powder and Neem blooms. Mix everything well and serve.

For some people one spoonful is a lot but I love this Pachadi, I can eat a whole cup. It's my favorite once a year feast! I store in Fridge and eat it the next day also. I want to thank my Cousin C for giving me Neem blooms this year with out which this pachadi will never be complete. Thank you C!

Egg Fried Rice in Indian Style

There are many variations to Egg Fried Rice, yesterday I made this Indian style fried rice. A Quick recipe with lot of veggies and proteins from eggs. This is one complete recipe!




You need:-
Rice uncooked- 3 cups
Oil- 4 Tbsp
Onion- 1
Spring onions- 1/2 cup
Peas- 1/2 cup
Green chillies- 4 to 5
Capsicum- 1 sliced (you can use a single color or slice different colors of Capsicum instead)
Carrot- 3 grated
cabbage- 1 cup grated
ginger- garlic paste- 1 1/2 Tsp
White pepper powder- 1 Tsp
Soy sauce- 1/3 cup
Eggs- 4

Procedure:-
1. Start by cooking rice by adding 6 cups of water, 1 Tsp oil and salt to taste in a rice cooker.

2. To a heated pan add 3 Tbsp oil, sliced capsicum and cook them for 3 to 4 minutes. Drain them onto a paper towel and keep them aside.

3. Now to the same pan add sliced onion, green chillies, spring onions cook for couple of minutes. Add ginger-garlic paste and fry for a minute. Add peas and cook for 3 to 4 minutes. Now add Soy sauce, a little salt for veggies, pepper powder. Now add cooked rice. Add grated carrot and cabbage.

4. To a separate pan, 1 Tbsp oil add eggs and cook them stirring occasionally. This should be like scrambled eggs.

5. Now add the scrambled eggs to the rice, fried Capsicum and mix everything and serve.

Individual Strawberry Short Cake

I am a big fan of Food Network's Paula Deen and this particular recipe of her is very simple, easy and very quick. While I was searching for strawberry short cake recipes yesterday, I found this very old recipe of her. So, I made this yesterday evening. For some more ease, I used sweetened whipped cream(aerated) and also for making biscuits I only used 4 to 5 Tbsp of butter and used milk instead of half and half. I followed the recipe as it is other than these few changes.



I like making desserts in limited quantities so that I won't over eat:)

Soya Granules Parata

Yesterday I made this Soya Granules Parata and it tasted really good. The big idea was to make some low carb, high protein food. First I cooked the Soya Granules and stir fried it along with onions and spices to give it a nice flavor. Then I stuffed it in paratas and served it with yogurt. It was a good experiment and everyone liked it!




Ingredients:-

For cooking the Soya Granules:-
Soya Granules- 2 cups
Water- 5 cups

For frying the Soya Granules:-
Oil- 2 Tbsp
Onion- 1
Ginger-garlic paste- 2 Tsp
Chilli powder- 1 1/2 Tsp
Masala Powder- 2 Tsp
Salt- to taste

For parata dough:-
Whole wheat flour- 3 cups
Salt- to taste
Water- as needed for mixing dough

Procedure:-
1. Add 5 cups water to a sauce pan and bring it to a boil. Boil for about 2 to 3 minutes. Turn the heat off and add Soya granules, mix and leave for 5 minutes. After 5 minutes, drain and set aside.

2. To a hot frying pan add oil and chopped onion. Let the onion cook for a few minutes and add ginger-garlic paste. Cook for a couple more minutes and add chilli powder, masala powder and salt. Cook for a minute and now add Soya granules. Stir fry for 4 to 5 minutes and keep aside.


Parata along with the filling shown


3. Now it is time to make paratas with the stuffing. Take a lemon size ball of dough and flatten it to the size of your palm. Take 2 Tsp of the stuffing and put it in the center of the dough. Close the dough from all sides so that the stuffing is not visible. Take some dry flour and dip the stuffed ball on both sides. Now roll the ball into a parata.

4. On a heated pan, roast the parata from both sides and add a little oil.

Serve hot along with yogurt.

Ginger Chicken

Eating Chicken in the same old style can be boring sometimes so I am trying to post different variations which will tingle your taste buds. Ginger Chicken is a good change with a refreshing taste of Ginger and Soya sauce. This recipe is from my Sister and it is a big hit.



Ingredients:-
For cooking chicken:-
Chicken- 1/2 pound
Ginger-garlic paste- 2 Tsp
Chilli powder- 1 1/4 Tsp
Salt- to taste
Soy Sauce- 1/3 cup
Water- 1 cup
Turmeric- 1 pinch

For gravy:-
Oil- 3 to 4 Tbsp
onion- 1 (pureed)
Ginger paste- 2 Tsp

Procedure:-
1. Add all the ingredients listed above for cooking Chicken along with chicken to a pan and cook until done.

2. Add oil to different pan and add pureed onion. Cook for 4 to 5 minutes until onion is cooked. Add Chicken and ginger paste. Cook for few minutes check if you need to add any salt or chilli powder. Look out for the desired consistency of gravy. Garnish with Cilantro and sliced onions and serve with roti or rice.

I like these beautiful flowers in my backyard

Spring is in the air and the plants in my miniature California backyard are coming to life again with flowers and buds. Just wanted to share these Jasmine flowers with you.





Look at all the hundreds of flowers on this Jasmine creeper. They smell so good!
I have been a little busy last week which kept me away from blogging so, I apologize to my readers for keeping them waiting. Happy SriRamaNavami every one!

Mango Pulihora (Mango Rice)

Mango gives a unique twist to this Pulihora. If you like the tangy taste of Mango then you are sure to like this Mango Pulihora. Mango is my husband's favorite and he likes anything with raw mango in it. So, yesterday I made this for dinner.



Ingredients:-

For cooking rice:-
Rice uncooked- 3 cups
Turmeric- 1/4 Tsp
Oil- 1 Tsp
Water- 5 3/4 cups

For Tadka (Seasoning):-
Oil- 3 Tbsp
Whole red chillies- 3
Peanuts- 1 to 2 Tbsp
Channa dal- 1 Tbsp
Urad dal- 1 Tsp
Mustard seeds- 1/4 Tsp
Cumin- 1/4 Tsp
Turmeric- 1 pinch
Ginger- 1 inch piece (chopped into tiny pieces)
Green chillies- 6
Curry leaves- 1 spring
Raw Mango- 1 large (2 cups grated)
Salt- To taste

Procedure:-
1. To a rice cooker add washed rice, water, turmeric and salt. Cook the rice and let it cool-down for a couple of hours. If you are in a rush, you can spread out the rice in a tray or any big plate so that the rice cools down quickly.

2. To a hot pan, add oil and red chillies and fry for a minute. Then add Peanuts, Channa dal, urad dal, mustard and cumin. Let the nuts fry till golden brown. Now add ginger and sliced green chillies. Fry them for a minute and add curry leaves and grated mango. Add salt and fry the grated mango for 2 minutes. Now mix rice to this tadka well until the flavors are incorporated.

Serve it at room temperature. Mango Pulihora tastes even good the next day.

A quick tip for grating mango- First peel the mango then start grating it from all sides until you reach the pit.


While I was writing my post, our pet bunny Dhivy was comfortably napping in one of the dining chairs lazily for almost an hour. It is her favorite spot these days and won't even come down for a treat! She is such a cutie!

Chicken Jalfrezi

I love the beautiful colors of this dish, the amazing smells which come when peppers are cooked along with Chicken and also the wonderful taste. Actually I like everything about this dish. Hope you will too!




Ingredients:-
Chicken(boneless, skinless breast or thigh pieces)- 4
Bell peppers(red, yellow and green)- half bell pepper of each color
Onions- 1 (medium sized)
Tomato- 2
Ginger-garlic paste- 1 Tbsp
Turmeric- 1 pinch
Salt- to taste
Chilli powder- 1 1/2 Tsp
Chicken Jalfrezi Masala- 2 Tbsp (store bought)
Oil- 3 Tbsp

Procedure:-
Start by pureeing half of the onion and the tomatoes in a food processor. Then to a pan add oil and add the puree. Cook until almost all the water is evaporated. Then add ginger-garlic paste and fry for a minute. Now add turmeric, chilli powder, masala powder and salt. Cook for a minute and add chicken which is cut into strips. Stir fry thr Chicken for a minute or two and add 1 1/2 cups of water. Cook the Chicken until half done. Then add sliced onion (remaining half onion), sliced peppers and cook until done. Look out for the desired consistency of the gravy.
Serve this dish with Rice or Roti.

Sorakai Paalu Posina Koora (Opo Gourd, Bottle Gourd cooked in milk)

You might have eaten Sorakai (Opo) curry many times before but this particular recipe will change the way you think about it. This is my mom's recipe and she cooks Sorakai (opo) in a pressure cooker which makes it very tender and it melts in the mouth. No words can describe the taste of this dish you have to experience the taste to truly appreciate it!



Ingredients:-
Sorakai (opo)- 1 small
Onion- 1 small
Green Chillies- 2
Milk- 1 cup
Ginger-garlic paste- 1 Tsp
Salt- to taste
Chilli powder- 1 1/4 Tsp

For Tadka (Seasoning):-
Oli- 1 Tbsp
Whole Red chilli- 1
Mustard seeds- 1/4 Tsp
Cumin- 1/4 Tsp
Turmeric- 1 pinch
Curry leaves- 4 to 5

Procedure:-
1. Peel and chop Sorakai (Opo) finely. Chop the onions and slice the green chillies.

2. To a hot pressure cooker add Oil and add whole red chilli. After a minute add mustard seeds, cumin, turmeric and curry leaves. Once the seeds pop, add onion and green chillies. Cook them for 2 minutes and add Sorakai (Opo) pieces, salt and mix everything. Close the lid of the cooker and wait until you hear the first whistle. After first whistle, turn the heat to lowest possible and set the timer for five minutes. After 5 minutes, turn the heat off.

3. Once the pressure is gone and the lid opens, turn the heat on again. Let all the water evaporate and then add chilli powder. Now add the milk and let it get reduced. Look for the desired consistency of the gravy. Garnish with Cilantro and serve.
You can serve this dish with Rice or Roti.

Zucchini Tomato Chutney

Zucchini and Tomato are a very hit combination for chutney. Zucchini is the main base in this chutney while tomato with its tangy taste and beautiful color enhances the flavor and the looks.



Ingredients:-
Zucchini- 2 (I am using the dark color ones. Peel and chop the zucchini)
Tomato- 1
Green chillies- 3
Salt- to taste
Oil- 1 Tbsp
Cumin- 1/4 Tsp
Garlic clove- 1

For Tadka (seasoning):-
Oil- 1 Tbsp
Whole red chilli- 1
Mustard seeds- 1/4 Tsp
Cumin- 1/4 Tsp
Channa Dal- 1 Tsp
Urad Dal- 1/2 Tsp
Turmeric- a pinch
Curry leaves- 4 to 5

Procedure:-
1. Start by adding 1 Tbsp oil to a heated pan. Add chopped Zucchini, tomato and green chillies. Cook them on medium heat with out covering until cooked and the veggies lose their moisture. Let the veggies cool down for sometime. Add salt, cumin and garlic clove to the cooled down zucchini. Then in a food processor, make a paste. Do not add any water while blending.

2. To a heated pan add oil for Tadka. Add whole red chilli, mustard, cumin, channa dal, urad dal, turmeric and once the seeds pop, add curry leaves. Pour this seasoning
over the chutney and serve.
You can serve this chutney with rice or roti. You can also serve it as a dip.

Perugu Charu (Andhra style Khadi)

Perugu Charu is a traditional recipe made in typical Andhra homes and it is usually favorite of one and all. Still it is rarely seen in any recipe books because it is passed on from generation to generation. It is a pacca home-style recipe not one you expect to find in restaurants.



Ingredients you need to make this home-style recipe:-
Yogurt- 2 cups
Finely sliced red onion- 1/3 cup
Green chillies- 2(chopped)
Salt- to taste

For tadka (Seasoning):-
Oil- 1 Tbsp
Whole red chillies- 2
Mustard seeds- 1/4 Tsp
Cumin seeds- 1/4 Tsp
Channa dal- 1 Tsp
Urad dal- 1/2 Tsp
Turmeric- 1 pinch
Curry leaves- 4 or 5

Procedure:-
Add 2 cups of yogurt to a bowl. Add half cup water, salt, onion and green chillies. To a hot pan add oil, whole red chillies, mustard seeds, cumin seeds, channa dal, urad dal, turmeric and curry leaves. Add this seasoning to yogurt once the mustard seeds pop. Serve with rice or roti.

Shrimp in Coconut Masala

The fresh ground masala gives this Shrimp dish a very fresh and different taste than the regular ones. Whole red chillies, Cinnamon, cloves, cumin, Coriander seeds and coconut are ground to a smooth paste and shrimp are cooked in this yummy masala. Let's see how to prepare this flavorful dish.




Ingredients:-
For Masala paste:-
Cinnamon stick- 1 inch
Cloves- 5
Whole red chillies- 3
Cumin- 1 Tsp
Coriander seeds- 1 1/2 Tbsp
Grated Coconut- 2 Tbsp


For the Curry:-
Oil- 3 Tbsp
Shrimp- about 1 1/2 cups(I am using frozen Salad Shrimp here. You can use fresh ones also instead)
Ginger-garlic paste- 1 1/2 Tsp
Turmeric- a pinch
Salt- to taste

Procedure:-
1. Take all the whole spices in a hot pan and dry roast them until you get a nice aroma.
Now pour them into a blender and make a fine powder. To this powder, in the same jar of the blender, add grated coconut and also some water to make a fine paste.



2. To a hot pan, add oil and add ginger-garlic paste. Fry for a minute and add the ground masala. Fry the masala for a minute and add 1/2 cup of water. Add turmeric powder and salt. Now add the shrimp to the masala. Let the shrimp cook in the gravy.Look for the desired consistency of gravy. You can serve this dish with roti or rice. Serves 2 to 3 people.

Tip- You can increase or decrease the whole red chillies according to your spice level. I like to use the frozen salad shrimp Kirkland brand from Costco. They are small shrimp and a product of Thailand which give a similar flavor of Indian small shrimp.

Bisibele Bhaat from One Hot Stove as an entry for Monthly Blog Bites

Today I made Quick Bisibele Bhaat from Nupur's blog One Hot Stove as an entry for Monthly Blog Bites# Pressure Cooker on her blog.





I should say this is the most easiest and tastiest Bisibele Bhaat ever! Thank you Nupur for sharing this dish with us. Today I have so many chores to complete so I made this Bisibele Bhaat for brunch.




I used what ever veggies I found in the refrigerator and used MTR Bisibele Bhaat mix and followed Nupur's Recipe exactly except I used Toor Dal instead of Moong Dal. That is the only variation.

Triple Berry Blast and Banana Smoothie

Breakfast always goes in express lane with smoothies and if we get so much nutrition from just one tall glass of smoothie then why not? Berries are full of so many antioxidants along with vitamins, minerals and fiber! So,Smoothie is the most healthy option for breakfast in my view.




Can you imagine eating a bowlful of berries and banana along a half cup of yogurt and a half cup of milk early in the morning? Well not me. We won't even know we ate so much even in one glass of smoothie.

Ingredients for this super easy smoothie:-
Frozen triple berries- 1 1/2 cups (I am using Raspberries, Blueberries and Marion berries) You can even use fresh berries of your choice.
Banana- 1
Yogurt- 1/2 cup (I am using plain but you can use vanilla or flavored also)
Milk- 1/2 cup (I am using milk but you can also use any juice of your choice)
Sugar- 1 tsp optional(I don't add sugar to mine because the berries are sweet enough for me)

Procedure:-
Just add the ingredients to a blender and run it on low speed for 30 seconds. Then on high speed for 2 minutes until smooth. Serve in tall glasses.
Serves 2 people.
You can try any combination of fruits of your choice.

Vankaya Pakodi Koora (Eggplant with Onion Pakoda)

Vankaya Pakodi Koora (Eggplant with Onion Pakoda) is a traditional Andhra special. This spicy and crunchy dish is one of my favorites. Crunchy onion pakoda is added to eggplant which is cooked to perfection along with other spices.



Ingredients for making onion pakoda:-
Onion- 2 medium sized
Besan- 1 1/2 cups
Rice flour- 2 Tbsp
Water- 3/4 cup
Chilli powder- 1 Tsp
Salt- to taste
Oil- for frying

Procedure-
1. Slice the onions, add salt and chilli powder and mix.
2. Now add rice flour, besan and mix.
3. Add water little by little so that the batter is tight. Look in the picture below for a rough idea.






4. Now add the onion little by little and fry. Drain the pakoda on paper towels and serve. We will need about 2 cups of broken pakoda for the following dish. This recipe will yield you more pakoda than you need. Whenever I make pakoda it is hard to resist eating some so, I make some extra for eating as a snack. So, don't forget to save some pakoda for the recipe:-)











Ingredients for Vankaya Pakodi Koora (Eggplant with Onion Pakoda):-
Eggplant- 2 big (Japanese Eggplant)
onion pakoda- 2 cups(broken into pieces)
Onion- 1 medium
Green Chillies- 2
Ginger-garlic paste- 1 1/2 Tsp
Chilli powder- 1 1/4 Tsp
Salt- to taste
Mustard seeds- 1/4 Tsp
Cumin seeds- 1/4 Tsp
Turmeric- 1 pinch
Whole red chilli- 1
Curry leaves- 1 spring
Oli- 2Tbsp

Procedure:-
Add oil to a heated pan and add whole red chilli, mustard seeds, cumin seeds, turmeric and curry leaves. Wait until the mustard seeds pop. Add chopped onion and sliced green chillies. Cook for 5 minutes and add ginger-garlic paste. Cook for a minute and add chopped eggplant. Also add salt, cover and cook for ten minutes. Take the lid off and cook until done. Add chilli powder and mix. Add the onion pakoda, mix and cook for 2 to 3 minutes and serve.
You can serve this dish with rice or roti.

Going on the concept of "cooking with pressure cookers on Monthly Blog bites" of One Hot Stove

Yesterday when I was browsing through my favorite blogs, I saw that Nupur of "One Hot Stove" started blog event- Pressure Cookers. So, going on that concept, I am writing this post. I am a proud owner of 4 pressure cookers and 3 rice cookers. It is tough to imagine myself in the kitchen without them. Especially when I make Dal or Sambar or cooking some thing like Mutton and all. So, I am pretty much a big fan of cookers. Yes I still have to try one kind yet though, Crockpot. Let me show you some of my proud collection without whom I won't be here today.





I like any brand of pressure cookers whose spare parts are available easily at reasonable price. (Does not cost as much as the pressure cooker itself:-) ) I used my earlier pressure cookers for about 12 to 13 years and then changed them just last year. I like steel ones because they are easy to clean and also I can keep them in dishwasher also.(makes life easier with less cleaning)

So, Nupur I have made several recipes including a dessert and posted them on my blog using pressure cookers and rice cookers. So I am leaving links of all the recipes below.

http://homemade-south-indian-food.blogspot.com/2010/03/tomato-coconut-rice-with-potato-kurma.html

http://homemade-south-indian-food.blogspot.com/search/label/Poppucharu%20(Lentils%20soup)


http://homemade-south-indian-food.blogspot.com/search/label/Chakara%20Pongali%20(Sweet%20Pongali)

http://homemade-south-indian-food.blogspot.com/search/label/Poori%20Potato%20Koora%20(curry)

Thanks Nupur for the wonderful concept!

Banana Bread with Chocolate Chips

Recipe Source:- Food Network Kitchens
You can find the original recipe by following the link below
http://www.foodnetwork.com/recipes/food-network-kitchens/banana-walnut-bread-recipe/index.html


Yesterday evening I made this Banana bread with chocolate chips so that we can have it for breakfast today. Breakfast times are always busy in weekdays in our home. Both my kids have to go to 2 different schools at the same time. So, everyone has to run at the same time. Sounds pretty hectic right. So this Banana bread is a good idea for us. When ever there are some ripe bananas lying around I make good use of them! Here is my picture





Only variations I made are I used Semi sweet Chocolate Chips instead of nuts and also used a bigger pan than suggested so the cooking time was 40 minutes for me. I like this recipe because it is pretty simple and very moist.

Tomato Coconut Rice with Potato Kurma (Potatoes cooked in yogurt based gravy)

Tomato Coconut Rice is a very rich rice which has very different layers of flavors. It is spicy, tangy and sweet at the same time. It is often served with spicy Potato Kurma in our home.



Ingredients for Tomato Coconut Rice:-
Basmati rice- 3 cups(uncooked)
Coconut milk- 1 cup(canned)
Onion- 1 medium
Tomato- 2
Green chillies- 3 to 4
Ginger-garlic paste- 1 Tbsp
Lime juice- 2 Tbsp
Salt- to taste
Cilantro- for garnishing

For Tadka(seasoning):-
Oil- 3 Tbsp
Bay leaf- 1 to 2
Cinnamon stick- 1
Cloves- 4
Cardamom- 1


Procedure:-
To a pan, add 3 Tbsp of oil and turn the heat on. After a minute, add the bay leaf, cinnamon stick, cloves and cardamom. Fry for a minute in oil. Now add the sliced onion and green chillies. Cook the onion until it turns translucent. Add the chopped tomato pieces, cook them for a minute. Add ginger-garlic paste and fry for a minute. Add the washed raw rice and stir fry for a minute. Transfer the rice mixture into a Rice cooker. Now add 1 cup coconut milk and 4 3/4 cups of water. Add salt, lime juice and mix. Turn the rice cooker on. As soon as the rice is cooked, garnish with cilantro and serve hot.
Tomato Coconut Rice can be served by itself or with some curry of your choice.


Ingredients for Potato Kurma:-
Potatoes- 3
Onion- 1 medium
Ginger-garlic paste- 1 Tsp
Chilli powder- 1 1/4 Tsp
Salt- to taste
Garam masala- 1
Poppy seeds (gasagasalu) - 1 Tbsp
Yogurt- 1 cup ( I am using homemade yogurt which is not too thick. If your yogurt is thick consider using 1/2 to 3/4 cup depending on yogurt's consistency)
Cilantro- for garnishing

For Tadka (seasoning):-
Oil- 2 Tbsp
Bay leaf- 1
Cinnamon stick- 1
Cloves- 3
Turmeric- 1 pinch

Procedure:-
1. First start by thinly slicing onions and keep them aside. Then peel the potatoes and cut them into half. Now slice them horizontally like shown in the picture. (You can cut them any shape you like but I usually cut them this way for this dish.) Take the poppy seeds in a small jar of the blender, add 1 Tbsp of water and make a fine paste.





2. To a pressure cooker add the oil and turn the heat on. Add the bay leaf, cinnamon stick, cloves and let them fry for a minute. Now add turmeric also add the onions and cook until they are translucent. Add the ginger-garlic paste and cook for a minute. Now add the potatoes fry for a minute add 2 cups of water. Add chilli powder and salt. Close the lid and cook until the first whistle comes. Once the first whistle comes, reduce the heat to low. Turn off in 5 minutes.

3. After the steam is released, open the lid and turn the heat on. Add garam masala powder, poppy seeds paste and cook for 5 to 10 minutes until the gravy thickens. Turn the heat off and then add the beaten yogurt and stir. Garnish with cilantro and serve.

Tip- If the heat is not turned off, the yogurt might cuddle. So, it is btter to turn the heat off and the yogurt. Poppy seeds can also be powdered in coffee grinder but make sure before you add to the curry, to take the powder and add some water to make a paste.

Poori Potato Koora, a lazy Sunday morning brunch

Poori Potato Curry is everyone's favorite and is a regular in almost every home. Here is our version.



For Potato Curry you will need

Ingredients:-
Potatoes- 4 large
Onion- 1
Tomato- 1
Green chillies- 2
Besan(senaga pindi)- 1 1/2 Tsp
Chilli powder- 1 1/4 Tsp
Salt- to taste

For Tadka (seasoning)
Oil- 2 Tbsp
Whole red chilli- 1
Mustard seeds- 1/4 Tsp
Cumin seeds- 1/4 Tsp
Turmeric- 1 pinch
Curry leaves- 1 spring

Procedure:-
1. Start by chopping onions, tomatoes and potatoes. To a pressure cooker, add oil and turn the heat on. Once the oil is hot, add the whole red chilli, mustard seeds, cumin seeds and wait until they start popping. Now add curry leaves and add onions and green chillies. Let the onion become translucent and then add tomato. Cook for 1 to 2 minutes. Add potato pieces, mix every thing and add Chilli powder and salt. Add 2 cups of water. Now close the lid and pressure cook. Wait for the first whistle and turn the heat to low once you hear the whistle. Turn the heat off in 5 minutes.

2. Once the pressure is released, open the lid and turn the heat on. Now in a small bowl mix 1 1/2 Tsp of Besan to 2 Tsp of water. See that there are no lumps. Add this besan mix to the curry and stir. Cook for 5 minutes. Soon the gravy will thicken. Look for the required consistency of the gravy. If it is too thick, add some more water for desired consistency. Potato curry is now ready to be served with poories.

Bread Halwa

Bread halwa is a very old dish; I think may be as old as bread itself. It might have been someone's intelligent idea to use up the bread which otherwise be wasted. What do you know the last 4 slices which go into garbage otherwise converted into this mouthwatering yummy desert. Lets thank the unknown inventor of this desert.






Ingredients:-
Bread- 4 slices
Pure ghee- 3 Tbsp
Milk- 4 cups
Cardamom powder- 1 pinch
Sugar- 1/2 cup( or according to taste)
Cashews- 2 Tbsp
Raisins- 1 Tbsp

Procedure:-
1. In a pan, add 1 1/2 Tbsp ghee and fry cashews and raisins. Keep them aside.

2. Now tear the bread into pieces and add them to the same pan. Fry them in the left over ghee. Once they are nice and light golden brown, add milk and cardamom powder. When the milks starts boiling, add the sugar and let the mix reduce to desired consistency.

3. Add the remaining ghee at the end. Mix in the fried cashews and raisins and serve.

Bread halwa tastes good when served warm.

Nimmakaya Pulihora (Lemon Rice)

For holi, I made Nimmakaya Pulihora (Lemon Rice) and Bread Halwa. I made these super easy dishes which are very classic and traditional for festivals. These dishes are super easy and very time saving so, I can enjoy the festival with my family and friends instead of sitting in kitchen cooking all day! So, the Holi fun begins with these



Ingredients:-
For cooking rice:-
Rice (uncooked)- 3 cups (I used basmati but you can also use Sona masori)
Water- 6 cups
Oil- 1 Tsp
Turmeric- 1/2 Tsp

For Tadka (seasoning):-
Oil- 4 Tbsp
Asafoetida- 1 pinch
Whole red chilli- 3
Mustard seeds- 1/4 Tsp
Cumin seeds- 1/4 Tsp
Channa dal- 2 Tbsp
Urad dal- 1 Tbsp
Turmeric powder- 1 pinch
Ginger- 1 inch(chopped or grated fine)
Green chillies- 6
Curry leaves- 1 spring
Peanuts- 1/3 cup
Cashews- 1/3 cup
Lime or lemon juice- 1 cup
salt- to taste

Procedure:-
1. Start by adding rice, water, oil and turmeric to the rice cooker. Cook the rice and let it cool down. You might want to tranfer the rice into a tray to cool down if you are in a hurry.

2. Squeeze the juice out of the limes and add salt, mix and keep it aside.

3. In a pan add the 4 Tbsp oil and turn the heat on. Add the red chillies which are broken into pieces. Let them fry for a minute. Then add asafoetida,mustard seeds, cumin seeds, channa dal, urad dal, turmeric, peanuts, cashews and let the dal fry. Once the nuts and dal get light golden brown, add ginger and green chillies (which are slit length wise). Fry green chillies for a minute and add curry leaves at the very end and turn the heat off.

4. Now add the Tadka to rice. Also add the lemon juice. Mix every thing well and serve.

Holi Hai !!!

Happy Holi everyone! It's Holi, the most colorful, cheerful festival of early Spring! May all the bright colors of this festival give all of us enormous joy and good luck for this whole year! Enjoy everyone!

Poppucharu (Lentils soup), an everyday recipe without the spices of Sambar

I like making Poppucharu, which doesn't have so much spice like sambhar for everyday. This doesn't mean I am not a fan of sambhar or anything like that but poppucharu goes easy on tummy with all the goodness of protein and veggies in less spice. My Idea of everyday food. Of course sambhar is there for those special days :-)



Ingredients:-
Toor Dal- 1 cup
Onion- 1 medium sized (onions here in US are bigger in size compared to India. So, you might want to use large onion in India)
Tomatoes- 2
Green Chillies- 3 to 4
Tamarind paste- 1 Tbsp
Chilli powder- 1 Tsp(optional)
Salt- 2 1/4 Tsp( or to taste)
Cilantro- for garnishing

For Tadka(Seasoning)
Oil- 1 Tbsp
Whole red chilli- 1
Cumin seeds- 1 Tsp
Mustard seeds- 1 Tsp
Turmeric- 1/4 Tsp
Garlic pod- 1 chopped fine


Procedure:-
1. In a pressure cooker cook the toor dal adding 2 cups of water to 1 cup dal along with 2 pinches of turmeric. When the first whistle comes, turn the heat to the lowest possible setting and set the timer for 5 minutes. After 5 minutes, turn thr heat off.
When the pressure releases, open the lid and mash the dal with a ladle until the dal turns nice and smooth. This should be done right after the pressure releases when the dal is still hot. Once the dal becomes cold, mashing would be hard.

2. Add 30 Oz of water to the dal. Also this is the time to add sliced onions, chopped tomatoes, greenchillies which are slit lengthwise. Add salt and chilli powder and give a good stir. Turn the heat on medium, do not cover. When you get first boil, reduce heat and add tamarind paste. Cook until all the veggies are cooked.

3. To a seperate pan, add oil. Turn the heat on to medium and add broken whole red chilli, cumin seeds,mustard seeds, turmeric powder. Let the mustard seeds pop and add chopped garlic fry for a second and add curry leaves and pour over the poppucharu. Garnish with cilantro and serve with rice.

Beautiful Blooms

Whenever I drive around, I see these beautiful purple color blooms are everywhere around this time of season. They make me so happy and give enormous energy to bear the remaining winter with ease! So, I thought that I would capture these beautiful colors in my camera and share the joy with my friends and readers. Happy Holi everyone!

Chakara Pongali (Sweet Pongali) made easy!

Chakara Pongali (Sweet Pongali) is a classic dish which is usually made on very special occasions in our family. But yesterday I was craving to eat it so much. I have a very sweet tooth, more than anyone in my home:-). So, sometimes in order to satisfy my cravings,I go a little extra mile even on weekdays. But I don't want to over eat. So, I made just the right amount not too much or not too less! Yes of couse you can eat sweets sometimes and still stay healthy and fit! The key is eating in moderation! Now for the recipe




Ingredients:-
Rice- 1/2 cup (I used basmati)
Moong Dal- 1/4 cup
Water- 1 1/2 cups

For the sugar syrup
Sugar- 1 cup (you can increase or decrease according to taste)
Water- 1/4 cup
Cardamom powder- 1/4 Tsp

For seasoning
Pure ghee- 3 Tbsp
Coconut- 1 1/2 Tbsp grated (if using coconut pieces use 1/4 cup)
Cashews- 10
Raisins- 1 Tbsp

Procedure:-
1. First start by pressure cooking the rice and moong dal adding 1 1/2 cups of water. When the first whistle comes, reduce the heat to lowest heat setting and keep the timer for 5 minutes. Turn off the heat after 5 minutes.

2. For the sugar syrup, add the sugar in a sauce pan add the 1/4 cup water. Now turn the heat on while stirring to melt all the sugar. When the sugar is melted, turn the heat up a little bit and add the cardamom powder,and wait until you get just the first boil. At this time the sugar syrup seems to be getting clear. Turn the heat off and pour the syrup in the rice mixture. Put the heat on medium for the rice syrup. Now you need to stir it continuously until the consistency of the rice mixture thickens. When you think it is thick enough, add 1 Tbsp ghee.

3. To a separate pan, add the remaining 2 Tbsp ghee and turn the heat on. Once the ghee starts melting, add the cashews and raisins and fry them. Once fried, keep them aside. Now add the coconut and fry for a minute or two. Add the fried coconut along with ghee to the rice. Also add the fried cashews and raisins and serve hot.

Serves 4 if eating in moderation or else serves 2.

Tip- The traditional recipe calls for more sugar and ghee but I wanted to cut down on fat and calories.

Chakara Pongali (Sweet Pongali) made easy!

Coming up tomorrow Chakara Pongali (Sweet Pongali) made easy! I will show you an easy way to make this classic dish.

Baked Garlic French Fries

Yesterday after I picked up my kids from school, it was really cold. It was raining all day and the temperature was in 50s I guess. So, I made hot French Fries and Chakara Pongali (Sweet Pongali) to warm them up. Looks like Spring is still far away but until then, nice hot food gives some comfort on these cold winter days!

My son had a cooking elective last year in school. They cook a wide variety of foods ranging from breakfast to pizzas to desserts. Nice life skill right! So, on his dad's birthday, he gave a very precious gift to dad. Can you guess what? Yes, you are right he made a nice snack for him after work; French Fries. We can not forget that day forever. Like they say," Yesterday is always a memory". Special days like this are always sweet memories and they last for a lifetime! So today I will share that recipe with you.







Ingredients:-
Big Potatoes- 5
Oil- 4 tbsp
Garlic powder- 1 tsp
Salt- to taste

You will need 2 or 3 "greased" cookie sheets to spread the potatoes.

Process:-
Peel the potatoes and cut them into 3/4 inch thick strips. Once done cutting all of them, coat the strips with the oil nicely in a bowl. Preheat the oven to 400Deg F. Arrange the fries flatly on the cookie sheet one after the other. Pour any remaining oil on top of the fries after arranging them. Look at the picture below for a better idea on how to arrange them.



Bake at 400 Fahrenheit. Cooking time 25 minutes.

After baking for 15 minutes, take the cookie sheets out and sprinkle garlic powder and keep them back in. Once done, take the cookie sheets out and sprinkle salt. Let them cool down for 5 minutes before you take the fries out of the cookie sheet.

Kaya Stew (Mixed Vegetable Stew)

Kaya Stew (Mixed vegetable Stew) is a rich coconut based dish. Vegetables are cooked in coconut milk which gives this dish a very unique flavor. We used to eat this Kaya Stew along with Aapam in our favorite restaurant long time back when we used to live in Vizag. It makes my mouth water when ever I think of it even now. So,I made up my own version of Kaya Stew.





Ingredients:-
Cauliflower- 1 medium sized
Carrots- 1 large
Tomato- 2
Onion- 1
Coconut milk- 1 cup( I am using canned coconut milk which is quite thick and rich)
Green Chillies- 2
Ginger- garlic paste- 1 tsp
Chilli powder- 1 1/2 tsp
Salt- to taste
Cilantro- for garnishing

For Tadka( Seasoning)
Oil-2 tbsp
Cumin seeds- 1/4 tsp
Mustard seeds- 1/4 tsp
Turmeric- 1 pinch
Curry leaves- 1 spring


Procedure:-
To a heated pan add oil, cumin seeds, mustard seeds, turmeric and wait until they start spluttering. Now add Curry leaves and add chopped onion,green chillies. Let the onion turn translucent and ginger-garlic paste. Let it cook for a couple of minutes and then add Chopped Cauliflower, long strips of Carrot and let them cook for a minute. Now add tomato pieces and cook for one more minute. Add one cup of water to the veggies now. Add chilli powder and salt to the veggies now add let the veggies cook in the water partially covered until three-fourths done. At this point add the coconut milk to the veggies and let them cook until done. Also look for enough gravy. Don't let all the milk dry up. If dried up, add some more coconut milk or water. Garnish with chopped Coriander leaves and serve.

Tip:- Because of the fat content of coconut milk I sometimes substitute coconut milk with 2% milk. But coconut milk gives unique flavor to the dish. I use canned coconut milk because it is convenient for me. If you are interested in making your own coconut milk make sure it is really rich.

Kaya Stew can be served with Aapam or Dosa or Roti or Rice.

Vankaya Tomato Chutney (Eggplant Tomato Chutney)

I love chutneys so much! Not only me, everyone in my family has a very soft corner for it. And I don't have to mention about my daughter, if it is chutney then she is very happy. If not she says,"Mom you are not making my favorite these days". In fact I don't know anyone who is not fond of chutneys. Vankaya Tomato Chutney is an ages old traditional chutney.





Ingredients:-
Vankaya (eggplant)- 2 nos (I am using Japanese eggplant which are medium size which may be big in Indian standard)
Tomato- 2 large
Green chillies- 3 nos(adjust according to taste might want to use less if making for kids)
Garlic- 1 pod
Cumin- 1 tsp
Salt- to taste
Oil- 2 tsp

For Tadka(Seasoning)
Oil- 2 tsp
Whole red chilli- 1 broken into pieces
Mustard seeds- 1/4 tsp
Cumin seeds- 1/4 tsp
Channa dal- 1 tsp
Urad dal- 1 tsp
Turmeric- one pinch
Curry leaves- 1 spring


Procedure:-
Start by adding 2 teaspoons of oil to the heated pan. Now add diced vankaya (eggplant), Tomato, green chillies to the pan add salt and cover. Let it cook on medium heat stirring occasionally until they are cooked. Let them cool and add garlic pod, 1 teaspoon cumin seeds. Now in a food processor, grind it to make a paste.
Take 2 teaspoons oil in a heated pan for tadka now and add whole red chilli pieces first. After they fry for a second add all the other tadka ingredients except curry leaves. When the dals get a little brown, add curry leaves and pour the tadka over the chutney. Your chutney is now ready and you can serve it with rice or roti or even use it as a dip. Enjoy!

Tip:- In our home we eat less spicy food. So, the spice level might be low for people who like their chutneys. So, adjust heat according to your taste.

Corn and spinach Fingers

Corn and spinach are mixed in to a creamy sauce along with rice, cheese and spices and rolled into fingers and coated with bread crumbs. They are then fried to give this mouth watering snack a crunchy golden brown coating. Corn and spinach finger are very crispy on the outside and very rich and creamy in the inside. An absolute burst of flavors when you put them in your mouth.(A good way to use leftover rice.)







Ingredients:-
Corn- 3/4 cup
Spinach(finely chopped)- 1 1/2 cups
Rice cooked- 2 cups
Grated mozzarella cheese- 1/2 cup
Chilli powder- to taste
Salt- to taste
Oil for deep frying


For making the sauce
Butter- 2tbsp
Maida(flour)- 2 1/2 tbsp
Milk- 1 1/2 cups


For coating the fingers
Flour- 1/4 cup
Water- 1/2 cup
Bread crumbs






Procedure:-
1. Add the butter to the heated pan, once it's melted now add the flour and let it fry for a minute with out forming lumps. Now add the milk and keep whisking it to see no lumps are formed. Now let it thicken for few minutes. When you think it's really thick, turn the heat off. Add corn, spinach, rice,cheese, salt and chilli powder and mix it well. Wait until it cools and roll into the shape you like.

2. Mix 1/4 cup of flour with 1/2 cup water in a bowl. Take bread crumbs in a small plate.

3.Now dip each ball in the flour batter and roll in the bread crumbs and deep fry them until golden brown.

Tip:- Corn and spinach fingers can be shallow fried instead of deep frying.

Grilled Veggie Sandwich

This Grilled Veggie Sandwich is crunchy on the outside and soft and gooey in the inside. It's an absolute melt in the mouth, so easy to make everyone should give it a try.






Ingredients:-
Bread slices- 4 no
Softened Butter- 1 tbsp
Mustard Paste- 1 tsp
Grated mozzarella cheese- 3 tbsp
Onion pieces- 2 tsp
Tomato- 1 no
Green Chilli- 1 no
Salt- to taste



Procedure:-
This dish can be made in a conventional oven or even in a pan on stove top.
Begin by toasting the bread slices first and keep them aside. Take the Tomato, cut it into two pieces. Now take a spoon and scoop all the seeds out and discard them. Chop the tomato and green chilli into small pieces and keep aside. In a bowl mix butter,mustard paste, cheese, onion, green chilli,tomato and salt. Now apply this mixture to the bread slices that are toasted. Put them back in the oven just until the cheese starts melting. (If using a pan on a stove top, put the sandwich covered in the pan just until cheese melts.)
Variation:- Instead of onion and tomato, you can use spinach as a variation to the above recipe.

Carrot Fry

This is a very simple Carrot Fry but it's nutritional values are high. So it's a good choice for the menu both for kids as well as adults.






Ingredients:-
Carrot- 1 pound
Onion- 1 medium
Green chilli- 1 no
Salt- to taste
Chilli powder- 1 1/2 tsp
Coriander leaves- for garnishing

For Tadka(seasoning)
Oil- 3 tbsp
Whole red chilli- 1 no
Mustard seeds- 1/4 tsp
Cumin- 1/4 tsp
Channa Dal- 1 tsp
Urad Dal- 1 tsp
Turmeric- a pinch
Curry Leaves- 1 spring

Procedure:-
First start by chopping the carrot and onions finely. Heat the pan add the oil, whole red chilli, mustard seeds, cumin seeds, channa dal, urad dal and turmeric. When the mustard seeds splutter, add the onions and green chilli and curry leaves. Let the onions cook for a minute and now add carrots. Cover and cook them on medium heat. keep stirring frequently and let the carrots cook. Now add salt and chilli powder let it fry for one more minute and turn off the heat. Garnish with coriander leaves.