Wednesday, 31 August 2011

Carrot Salad

This is a simple salad that we all make easy & delicious. I love to carry this to work as it goes well with both chapatti and rice.

2 carrots, grated
1 green chilli, chopped fine
½ cup milk
1 tblspn curd

1.     Mix all the ingredients in the container that you will be carrying to work.
2.     The curd will set by the time its 1 O’ clock time for lunch.
3.     Enjoy!!
 I generally make it like this as my family does not like sour curds. You can make it directly in curds if you like.


Chilli Corn Wedges~~Blog Hop 3

 For this week’s Blog Hop initiated by Radhika  of Tickling Palates I was to visit Monika of Sin-A-Mon.

 The place is wonderful to say the least. Lovely recipes and pictures! As I was going through her blog I came across this recipe Chilli Corn Muffins!!

Honestly they are Chilli Corn Muffins to a person who associated muffins with sweets this was a full stop, my choice for today’s BlogHop,all the other delicious recipes that I have bookmarked will be tried later.

Here is the recipe that I have used.

1 ½ cup corn flour
½ cup Maida
3 eggs
¼ cup corn kernels
1 onion, chopped
2 green chillies (could have used more)
4 flakes garlic
1 tsp chilli flakes
½ tsp oregano
3 leaves of basil
3 mint leaves
½ cup cheese
½ cup milk
1 tsp baking powder
 Salt to taste


1.     First I washed the corn kernels added enough water to cover the corn and salt and pressured cooked them for 2 whistles.
2.   Since I have one kid who does not like biting in chillies I decided to grind the chillies, garlic but since the quantity was too little for the mixer I added ¼ cup of onions, the oregano, mint and basil to make a fine paste.
3.     Preheat the oven to 180°C.
4.     Next mix both the flours and the baking powder and salt.
5.     Since I cannot fin the muffin papers here in Goa I decided to use the regular round mould (by hindsight I should have used a smaller one or the ice cream tray) greased   well.
6.     Beat the eggs and milk and mix in the flours till well incorporated.
7.     Fold the chilli paste, corn, cheese.
8.     Transfer to the mould and bake for 30 minutes.
9.     Once done let it sit in the tray for 10 minutes before turning it on the wire rack.
10.   If you are lucky family will wait for it to cool down, you can cut them and dish them beautifully else you get pictures like mine here.

Off these go to 


Monday, 29 August 2011

The Let’s Get stuffed Event ~~Pasta Stuffed in Capsicum

I write this post with mixed feelings.
Elated as I have achieved the 100 followers mark. Starting from an anonymous blogger achieving this peak would not be possible had it not been for you my friends. A Big thanks to all of you!!

The fact that I have hardly received any entries for my event the Lets Get Stuffed Event is a big disappointment. Well that’s life!

Here is one of my experiments that was not much of a success. What I did was made pasta in tomato sauce stuffed it in the capsicum.

My husband poor lamb ate it but my kids told me that I better stick to pasta in white sauce only. So that’s that. Personally I love all my creations so this was good but not good enough.  I am open to suggestions on this.

 ¼ cup oil
½ tsp hing/asafoetida
1 cup chopped basil
2 tsp dried oregano
6 cups tomato puree  
1 tsp salt
¼ tsp black pepper
1 tsp sugar
2 tblspn tomato ketchup
250 grms of any pasta you like I used fettuccine
250 grms paneer or tofu, cubed
8 capsicums
Olive oil+ 1 tsp

1.     To make the tomato puree, wash and cut a small cross at the stalk of the tomato.
2.     Drop the tomato in hot water for about 10-15 minutes. Then peel and discard the skin grind the rest of the tomato. Set aside.
3.     Heat the oil add hing/asafoetida add the basil leaves and oregano fry for about ½ a minute.
4.     Add the tomato puree, stir and bring to a boil.
5.     Add the rest of the ingredients and reduce heat.
6.     Simmer till the mixture thickens.
7.     Next boil the pasta as per the instructions on the packet. 
8.     Cool under running water and then toss in olive oil.  Keep aside.
9.     Cut the capsicum and clean the insides.
10.  In 1 tsp of olive oil add salt and the oregano. Apply to the capsicum inside. Let this rest till your sauce is ready.
11.  Once the sauce is ready reserve 1 cup full add the paneer to the rest of the sauce  & pasta and mix well.
12.     Stuff the pasta in the capsicum and grill on in the griller with both the grills on for 15-20 minutes till the paneer is grilled. I need 18 minutes.
1      13.   Before serving top the capsicum with the reserved sauce.

Sending this to my event the The Lets Get Stuffed Event started by Vatsala of Show and Tell!!

Sunday, 28 August 2011

An Apology & Awards

   have been guilty of postponing things for quite sometime now. I am sorry but somehow I have been skipping checking my drafts folder. So I was quite surprised that I have not posted some awards that my friends Priya and Raksha had awarded me. I am terribly sorry; I have put these in my drafts folder and then forgotten all about them there are absolutely no excuses for my callous behaviourL! I hope they will forgive me.

So that explains the weird sounding title of this post.

Priya Srinivasan of Enveetu Kitchen

Raksha Kamat of Raksha's Kitchen

Quite recently Jay of Tasty Appetites has awarded me with these

Please feel free and pick up any of them. They are for all my friends (I hate distribution I don’t like to leave some out)!
  By the way 31st Aug is the last day to send me entries for my event  The Let's Get Stuffed Event!! Do send in your entries.

Friday, 26 August 2011

Kheer/Payasa with Dodhi/Bottle Gourd & Sago

I have brought a bottle gourd. It was the smallest and the tenderest one the bhajiwala had but was still big enough to fill to big Tupperware boxes when cubed. I made bhaji once but then since I wanted a change I decided to make kheer/payasa.

This could also be because the boys in the opposite cubicle at work were discussing how make kheer out of bottle gourd. They, very authoritatively told me 2 methods one the regular with milk and another with coconut milk. They were insiatant that I use sago or sabudana which I never use.  I am sure both don’t even know where the kitchens at home are but their passionate cooking without flame here in office made me make this kheer,  With milk will try the coconut milk one later. I was supposed to carry it to work but I plain forgot. It’s still in the fridge. 

The ingredients used are approximate.

1 cup bottle gourd, peeled and cubed to fine pieces
1 tblspn ghee
Few cashew nuts
2 tblspn sago or sabudana, soaked in ¼ cup water
½ cup sugar
¾ litre milk
4 elichi/ cardamom
Few strands of saffron (optional)


1.       Heat a steel bowl on the gas. When it is hot switch off the gas and drop the saffron strands in it. The strands shrivel add a tblspn or two of milk and keep aside.
2.      Heat the ghee and fry the cashew nuts till golden. Drain and keep aside.
3.       In the same ghee add the bottle gourd and stir fry till the cubes are translucent.
4.       Add the milk, soaked sabudana with the water and bring to boil. Boil till the bottle gourd is well cooked.
5.      Add sugar and continue boiling for a few minutes.
6.      Add the cardamom powder, saffron strands, cashew nuts mix well and switch off the gas.
7.      Serve hot or chilled. Plain or with chapatti or poori.

Sending this to  Radhika's Let’s Cook ~ Scrumptious Breakfasts

Tuesday, 23 August 2011

MAledi--Chapatti Ladoo

I      love sweets and it was my staple diet till my marriage. Then since my family does not like them much I have started cutting down on them because it is lonely to eat sweets alone. But now I have found a perfect solution. Make them and carry them to work. Satisfying and my colleagues also eat some too!
Yesterday I remembered one sweet that Amma used to make and call MAledi. It used to be for our short break but before leaving for school we made it a point to eat some along with milk.

It can be made out of leftover chapatti but here I have made it out of fresh ones.

You will need
 4 Chapattis, broken into fine pieces
1 tsp khus khus or poppy seeds
2 tblspn dry coconut, grated (I used only 1)
1 tblspn puthane
1 tblspn ghee
½ cup jaggery, grated (adjust as per taste)
3 cardamoms, peeled and powdered


1.   Dry roast the coconut till a bit reddish. Transfer to a plate.
2.   Dry roast the khus khus till bit reddish on low flame. Take care that it does not burn. Transfer to the plate of dry coconut.
3.   Mix the puthane, cardamom powder, roasted khus khus and coconut.
4.   In a kadhai/wok heat the ghee. On low flame add the grated jaggery. Stir gently.
5.   When the jaggery bubbles on the sides of the kadhai/wok switch off the gas and mix all the ingredients.
6.   Stir well till all the chapatti pieces are coated with the mix.
7.    Apply a little water to your hands and make small laddoos of the mixture.
8.   You can roll them in the some more coconut if you feel like it. As I had run out of it I have not.
I got  & ½ ladoos out of 4 chapattis well appreciated by my colleagues.

Saturday, 20 August 2011

Fenugreek/Methi Seed/ Menthe/Vendayam Salad

Fenugreek or methi or mentha does not need any introduction in an Indian Kitchen. The use, the medical properties are all well documented. Here is where you can read more about it.

I still remember when my stomach was paining and I was visiting the toilet a bit too often and because I did not want to trouble my mom I did not say anything. But Amma being Amma noticed it and called me aside, gave me a big bowl of curds and some methi seeds. She told me to swallow the seeds with some curd,    “Don’t bite them”, she told me. By then I was desperate and willing to do anything! So I did as she said and was much better in no time.

Even now I use the powder made from methi/fenugreek to make a pack with curds for my hair. Arrests the dandruff and promotes hair growth the only problem is it’s to sticky and smelly.

So when Priya Mahadevan announced her event CWS- Fenugreek I was eager to send an entry to this wonder seed. This event is Kiran of Samadhura’s brainchild.

Today I will share a simple salad that Trupti my friend and colleague used to talk about often but I never tried it, basically because I cannot get the methi/fenugreek to sprout. I know that sound silly but I have tried soaking them countless number of times and tied them up in muslin, in the sprouter but I end up throwing them out.  I will welcome any suggestions to manage this one job at home.

So I went and purchased the sprouts ready from the local mall. It was a 100 grm packet I used only 1 tblspn the rest I made in a vegetable that I had after my delivery (will post the recipe soon). Made this in a hurry in the night and clicked pictures also in the night.

1-2 tblspn sprouted methi/fenugreek
1 big onion, chopped fine
1 tomato, chopped fine
Lime juice
Chilli powder

1.     Mix all the ingredients well.
2.     Let it rest in the fridge for 10 minutes.
3.     Serve chilled.

Please also send your entries to my event here.


Wednesday, 17 August 2011

Healthy Savoury Dosa~Bloghop Wednesday

There are 2 events around which my kitchen revolves these days they are ….
First is my Event – The Lets Get Stuffed ~Bell Peppers or Capsicum and second is The BlogHop Wednesday!

I expect all of you my dear friends to don your thinking hats and send me exiting entries for stuffing the Bell peppers or Capsicum. Here are some of mine.

And yes I am a part of this exciting experiment started by Radhika of Tickling Palates. We are paired with different partners every other Wednesday and this week I am paired with Kalyani also known as Mom Chef!
The title suits her to the T or should I say C? Amazing recipes & pictures!

I was totally at sea for I was just seeing each recipe seemed better than the earlier one! Finally I choose the simple Healthy Oats Dosa or The Savoury Oats Dosa!!

Here is Kalyani’s recipe

Here is mine as usual I had to fiddle with the ingredients. My husband’s my best critic and friends words not mine so I was expecting a total failure in the system so I was quite amazed at the results!!

My daughter, the younger one loved it and polished off 3 small ones. Mind you I am not complaining she is most welcome it is a BIG COMPLIMENT! The “kurkur kombdi“ that is the loosely translated as the brooding hen or clucking hen eating without complaints!

1 cup Oats, crushed
1 tblspn rice flour
½ cup Rava
1 tblspn barley flour (optional)
¼ cup besan/kadli hit/chana daal flour
Chopped green chilies (optional)
Chopped coriander
1 onion, finely chopped
½ cup butter milk
For tempering: Mustard seeds, jeera/ cumin seeds, and hing/asafetida

1. I soaked all the dry ingredients in the butter milk and since the batter was not the consistency needed for dosa hence I added water.
2. Let it stand for 15-20 minutes.
3. Make the tempering by heating the oil and spluttering the mustard, jeera/cumin seeds/jeerigi and hing/asafoetida. Pour in the batter. Mix well.
4. In the batter add the chopped onions, coriander, chillies and salt.
5. To make the Dosa: add a ladle full of the batter on the non-stick tava lightly greased.
6. Spread lightly. Cover and cook.
7. Flip on the other side cook and serve with chutney or as kiddo had with tomato ketchup.
After the first Dosa I did not use oil at all.

Thanks Kalyani for this wonderful inclusion in my daughter’s diet and Radhika for I have the opportunity to meet new friends and try different recipes!

Please do send me some entries for my event here.


Monday, 15 August 2011

Drumsticks/ Shevgya che Shenga /Nuggekai/ Shango Curry

Just imagine your friend asks for something and since it is not readily available you decide to give it later and then you forget…!!


This is exactly what I have done but I hope my friend Mythreyi does forgive me!!

She had posted some drumstick recipes and wanted some more of curry recipes with them. Drumsticks/ Shevga che shenga  /Nuggekai/ Shango as they are know in English/ Marathi/ Kannada/ Konkani  are a rich source of calcium and potassium. Read about it here.

I was quite surprised that I had not posted this curry that I make often. In my mom’s place it is used only in sambhar, my mother-in-law used in kadhi, I have not made the kadhi yet but will try it out soon. 

This recipe is what my friends’ mom used to make and since the kids loved it I copied it.  You can as in the original recipe add prawns which taste yummy but I am clueless about cooking them.  You are the expert if you are using prawns but I will guarantee the taste!

The Ingredients are simple:
5 drumsticks, chopped the size about 2 knuckles
½ a coconut, freshly grated
1 tsp rasam powder or sambhar powder (adjust as per taste)
A small ball of tamarind
½ tsp turmeric
½ tsp chilli powder
3 cloves garlic (optional)
1 small ball of jaggery
1 tsp oil

1.       Place the drumsticks in a wide vessel use just enough water to cover all the drumsticks mix salt. Cover and par boil.
2.       Meanwhile grind the coconut, the masala powder, tamarind, turmeric, chilli powder, garlic (if used) and jaggery to a very fine paste using little water. Many times I grind the masala only after I have boiled the drumsticks and I use the water from the drumsticks only.
3.       Pour over the masala over the drumstick and bring to a boil. Adjust the seasonings.
4.       In a small pan heat the oil, splutter mustard, then hing/asafoetida.
5.       Pour over the drumstick curry. Cook till the drumsticks are done.
6.       Serve with steaming hot rice.


Related Posts Plugin for WordPress, Blogger...