Thursday, August 8, 2013

Mango Shrikhand

Mango Shrikhand is traditional sweet dish from Maharashtra and Gujrathi cuisine.A dessert made from strained yogurt,is very tasty,healthy and easy to make.Since mine was a thick consistency yogurt never strained it.One of the best served dish  made during all festive season.

All you need is:

Fully riped mangoes- 2
Yogurt - 3 cups 
Sugar - 7 to 8 tsp ( may increase as per taste )
Cardamom powder - 1/8 tsp
A Few Saffron strands

How to make it :

1. Chop the mangoes into pieces and remove the skin.Squeeze them into a fine purée.
2. Blend the mango purée with yogurt,sugar,cardamom powder & saffron until   smooth texture.Transfer them into a serving bowl.Refrigerate the smoothie for about two hours.Serve chill.
3. A good combination for poori's and chapathi.

Happy Cooking !!




Tuesday, August 6, 2013

Chocolate Coffee Shake

Mixture of chocolate and instant coffee powder.Perfect drink for a hot summer day.

Ingredients :    

2 Scoops of Vanilla Ice Cream ( I used fat-free ice cream )
2 Cups Cold Milk ( low-fat )
3/4 tsp of Instant Coffee Powder
2 to 3 Tbsps of Whipped Cream
2 to 3 Chocolate Chunks ( I used Hershey Bars)
Sugar & Cardamom powder to increase as per taste.

Servings : 2

Preparation :

Blend all above ingredients together.Bring them to pulse for a while.
Serve cold.



Friday, August 2, 2013

Whole Grain White Chillie Bread

The speciality of this dish is tomato chillie sauce mixed with bread which gives the spicy taste.Made with fewer components which is apparently available in your kitchen.

Ingredients :

Whole Wheat White Bread - 6 slices
Onion - 1 ( cut lengthwise )
Tomato - 1 ( chopped )
Mashed ginger and garlic - 1/4 tsp each
Green chillies  - 2 ( cut lengthwise )
Tomato Chilli Sauce - 2 tbsps
Chillie powder - 1/4 tsp
Sprinkle salt,sugar,turmeric powder according to taste
Mustard seeds -  1/4 tsp
Oil - 2 to 3 tbsps
Chopped cilantro to garnish

Procedure:
1. Set the flame to medium heat.On a non stick pan,toast the whole grain white bread to crispy golden brown on both sides without using oil.You can also try with white bread.Allow it cool.Cut the bread into square pieces ( I preferred using the scissor as it gives a precise shape ).



2. Heat a skillet,add oil,allow mustard seeds to splutter.Later add chopped onions,ginger,garlic and tomatoes.Fry them for few minutes till they are soft.
Season them with tomato chillie sauce ,salt,turmeric,sugar as per taste.stir it well.

3. Finally add the bread pieces and mix it with the above.Toss them upside down in a slow process.Since the bread is tender soft,remove from heat quickly.Enhance the taste with chopped cilantro and serve hot.


HAPPY COOKING !!

Monday, July 29, 2013

Vegetable Puffs


My memories of the Crispy Crust veggie puff with soft stuffed spiced onions goes back to the days when I came to US more than a decade ago.Never had a thought that these puffs can be done at home!One of the best served tea time snack especially during winter season.

Ingredients:
1 sheet Puff Pastry

For Stuffing:
Onion - 1/2 ( chopped )
Mustard & cumin seeds - 1/2 tsp each
Turmeric powder - a pinch
Chopped coriander
Green chillies - 2 or red chillie powder (   1/4 tsp)
Garlic to taste is optional
Oil - 2 tbsps
Salt to taste.
You can even add mixed vegetables for stuffing.

Method :
1. The first thing you have to do is thaw the pastry sheets for about 10 minutes.
Later cut the desired shapes. Usually cut them into square.
2. Meanwhile on the other side, in a heated sauce pan add oil with mustard,cumin seeds.After they splutter,add onions,turmeric powder & green chillies
3. Sauté them for about 5 minutes.
4. Mix well,adjust salt to taste.Turn off the heat and let it cool down.
5.By this time the sheets should be soft enough to stuff .With the help of a spoon spread the spiced onion curry above the sheet.gently seal them on the sides
6.Preheat the oven for 400 deg.Put them on a greased baking sheet and place it in the oven.Bake them for about 10 to 15 minutes or till crispy golden brown.Serve with tomato ketchup.
HAPPY COOKING !!


Sunday, July 28, 2013

Simple Lemon & Mint Rice

Simple Lemon & Mint Rice

A combination of lemon juice and mint leaves with fewer items yields a zesty taste. 

Ingredients:

Basmati - 1 cup
Onion - 1/4 size
Mint leaves - 4 to 5
Green chillies - 4
Mustard & cumin seeds - 1/4 tsp each
Coconut powder - 1 tsp
Turmeric powder just a pinch
Chopped coriander leaves - 1 tsp
Oil and ghee - 1 tablespoon each.
Salt to taste
Water - 1  1/2 cup
Lemon - 1
Method :

1. Cook the rice in a pressure cooker with 1 1/2 cups of water.
2. Grind the mint leaves,chillies,coconut powder,coriander leaves to a fine paste.
3. Heat a pan, add oil and ghee with mustard & cumin seeds.add onions after spluttering is done.Saute the onions till they turn soft.
4 . Now add with the grinded paste with turmeric powder & salt.
5 . Next mix well the cooked rice and squeeze the lemon accordingly.
6. Enhance the taste the fresh chopped coriander leaves.

HAPPY COOKING !!


Thursday, July 25, 2013

Creamy Carrot Soup Recipe


A Healthy Soup,rich in color,aromatic,tasty as well.

All you need is :

Carrots - 4 ( peel & cut them into slices.pressure cook for 2 whistles with 1  1/2 cups of water )
1 tbsp of butter
Onion - 1 tsp ( chopped )
Grated coriander just about a 1 tsp
Garlic clove -  just a small one for taste
Ground black pepper - 1/4 tsp
1 tbsp of half and half cream
Salt to taste

How to prepare the soup :
 Melt the butter in a pan and cook onion,garlic till soft.
Sprinkle salt as they cook. Blend pressure cooked carrots,onions,garlic until smooth by adding little water.
Now pour the blended carrots etc into the sauce pan,add the half and half cream with black pepper.Allow them to sizzle in the pan for about 2 minutes.
Garnish with coriander strings if desired.
Serves about 2 cups.




Monday, July 22, 2013

Homemade Garlic Bread


One of the well-liked appetizer by everyone. Smells so good when it's baking.
I always prefer to do it on Friday evening as tea time snack.

Ingredients:
1 french bread loaf( I used 1/2 pound)
salt & 2 to 3 pinches of herbs or oregano

For Butter spread:

3tbsp Butter( I used the light butter since this was my first time try)
1 tbsp Olive oil
5  to 6 cloves of garlic, minced

Method:
1) Preheat the oven at 400 F.
2) Cut the bread loaf horizontally into two halves.
3) To make garlic butter spread, Heata small saucepan, add olive oil and make it warm. Turn off the heat. Add butter and minced garlic and mix well.
4) Spread the garlic butter on the inside the bread.Sprinkle the oregano all over it. Bake for 5 to 8 minutes or until the edges get lightly brown. Add salt to taste.
Cut the baked bread with knife buttered side down and slice it.Serve hot with tomato sauce.



Wednesday, July 17, 2013

Pudhina Avarekaalu Saagu (Lima Beans/Butter Beans & Mint Curry)


Saagu is an traditional karnataka dish.Mixed vegetable curry blended with additional flavor of Lima beans and mint..But this time I tried with mint and butter beans.Usually accompanied with poori,chapathi etc.

Ingredients:

Lima Beans/avarekaalu - 1/2 cup
Tomato (chopped) -1
Onion (chopped) -1
Carrot (chopped) - 1
Potato (chopped) -1
Mint leaves - 8 to 10
Green chillies -4
Mustard seeds - 3/4 tsp
Turmeric powder 1/2 tsp
Coriander leaves just about an handful
Curry leaves 5 to 6
Cumin seeds -1/4 tsp
Coconut powder -1/2 cup
Cinnamon powder - 1/4 tsp
Garam masala -1/2 tsp
Ginger- 1/4 inch( grated)
Dhalia -1 tbsp
Oil - 1 tbsp
Salt to taste
Sugar(optional) -  1 tsp
Water - 1 to 1 1/2 cups
Method:

Pressure cook all the vegetables for about 2 whistles.Or you can microwave them high for 10 minutes.
Grind the mint leaves,coriander,curry leaves,green chillies,coconut powder,cinnamon and dhalia into fine paste.
Heat the heavy bottomed pan with oil and add mustard seeds,after splattering add the cooked veggies,sauté for couple of minutes.
Finally add the grinded paste,mix well with water.Season them with salt and turmeric powder.
Serve them with poori,chapathi,Roti etc.









Sunday, July 14, 2013

Coconut Tambuli



Tambuli is one of the effortless,as simple as ABC and good for health side dish. It is basically made out of Coconut and yogurt.

Ingredients:

Grated Coconut- 1 cup
Ginger(grated) - less than 1/4 tsp
Green chillies - 3 to 4
Cumin seeds-1/2 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/4 tsp
Cilantro -  4 to 6 strands 
Curry leaves - 5 to 6
Oil - 1 tsp
Asafeotida to taste
Salt to taste.

Method:

Grind the green chillies,ginger,cilantro,curry leaves,cumin seeds and coconut to a fine paste.
Heat a pan,add oil with mustard and cumin seeds.Allow them to splutter and later add urad dal with asafeotida and curry leaves as well.
Transfer them to a serving bowl with above grinded paste.
Finally add the yogurt and salt.It really goes well with rice.


Friday, July 12, 2013

Mango & Pineapple Pudding


Here comes an other easier dessert recipe.

Ingredients:

Fine sooji or semolina - 1 cup
Sugar - 3/4 cup
Mango chunks(riped)- 1/4 cup or 4 to  5 pieces
Pineapple - less than 1/4 cup( I used the frozen chunks)
Milk just about 1/2 a cup
Cardomom powder about a pinch
Few roasted cashews & raisins(roasted)
1/2 cup of ghee
Few saffron strands(4 to 5 soaked in warm milk for about 15 minutes)
Water - 2 to 2 1/2 cup for smooth texture.

Method:

In a thick bottomed pan heat ghee and roast sooji.
Boil water in a separate vessel.
Crush the mango & pineapple into the blender till a fine paste.
Add the cashews and raisins, sugar,cardomom powder,the crushed fruit paste with water and soaked saffron strands and milk.
Keep stirring well to avoid the lumps.
Let it be cooked for couple of minutes.
Serve hot.

Happy Cooking !!!

Methi Poori


Just tried methi poori for the first time,was tasty.A quick and simple snack time recipe.
Ingredients:
Methi leaves chopped- 1/2 cup
Atta-2 cups
Besan-1 cup
Rice flour-1/2 cup
Oil-1 tbsp
Jeera-1/2 cup
Salt to taste
Oil for frying


Wednesday, July 10, 2013

Tindora pulao/Ivy Gourd pulao

This recipe is originally from my mother who is a great cook.She keeps trying new recipes all the time.I kind of inherited the hobby from her.this recipe is perfect to try on the weekends.

Ingredients:

Basmati Rice-1 Cup(1 1/2 cups of water)
Onion-1
Tindora (sliced or chopped)-1/2 cup
Green chillies-3 to 4
Ginger & garlic 1/2 tsp finely grated(I always use the fresh raw ginger and garlic....I never like the ginger,garlic paste which is available in the grocery store)
Garam masala-1/2 tsp
Cinnamon powder-1/4 tsp
Red chilly powder-1/4 tsp
Turmeric powder-1/2 tsp
 Oil and ghee- 1 tbsp each
Salt to taste
Jeera- 1/4 tsp
Cloves(optional)
Bay leaf
Cilantro to garnish(chopped)

Method:

1. Soak the Basmati Rice in water for about 30 minutes prior to cook.
2.Now chop all the vegetables including chillies.Heat a pan and add oil and ghee together as mentioned above.
3. Add jeera,chopped vegetables with minced ginger and garlic.
4.Let them to sizzle till they turn to soft and transparent.
5.Add salt,turmeric,cinnamon,garam masala,red chillie powder.
6.Now add the cooked rice and mix well with the above and garnish them with cilantro.
7.Any kind of raitha...goes well with the rice.

HAPPY COOKING !!!









Thursday, July 4, 2013

Bread Halwa


Ingredients:

1/2 loaf white bread
3/4 cup ghee
1 tbsps of crushed almonds(roasted)
1 tbsps of cashews(roasted)
6 to 8 raisins(roasted)
Pinch of cardamom powder
1/2 ltr of milk(low fat)
3/4 cup of sugar as per your taste.
Dry coconut powder for garnish.

Method

Tear the bread into small pieces.Heat 3/4 cup of ghee and roast the bread and fry them for a while.
Boil the milk,add sugar.Now grind the roasted nuts except the raisins to a fine powder..pour them into the boiling milk with cardomom powder.
Next add the fried bread pieces into the milk.Keep stirring to a fine paste
Garnish well with nuts and coconut powder.Serve warm


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