Sunday, January 30, 2011

Shahi Paneer

Ever since i saw this recipe in Aipi's blog,have been cooking this regularly.Paneer is my daughter's new found favorite and this was perfect dish .A very quick and delicious side dish.I have tweaked the recipe a little. Instead of cooking the onions in water i have sauteed it in oil.Rest is the same.


Paneer 200 gms(cut into small cubes)

Cashew 1/2 cup

Milk 1/2 cup

onion 4-5 medium sized

Green chillies 2

Garlic 2-3 pods

Ginger 1/2 ' piece

Coriander powder 1 tsp

Garam masala powder 1 tsp

Turmeric powder 1/2 tsp

Asafoetida 1/4 tsp

Cumin seeds 1/4 tsp

Sugar 1/4 tsp

oil 3 tbsp

Salt to taste

Coriander 2 tbsp to garnish

The original recipe is HERE

Soak the cashew in milk(preferably warm ) for 20 minutes

Grind it into a smooth paste and keep aside

Slice the onions into thin slices.

Heat 2 tsp oil in the pan and saute the onions with the garlic till the onion becomes transparent.

Grind this onion , garlic with the green chillies and ginger into a smooth paste.

Now heat 1 tbsp of oil in the pan and add the cumin seeds.Saute for a second and add the ground onion paste and saute for 3-4 minutes.

Now to this add the ground cashew milk mixture and cook for further 5 minutes in medium flame.

Sprinkle the coriander powder and garam masala to this and mix well. Add salt and sugar.

Now add the cut paneer pieces and 1/4 cup water, cover it and cook for 10 minutes in a very low flame.

Garnish with coriander and serve warm with any flavored rice. I served it with cumin rice as per Aipi's suggestion

Thank you Aipi, loved this combo

HEY.....have you seen what other marathon bloggers are up to??????check this out

Saturday, January 29, 2011

Whole Wheat Rava Upma


I think i have been very sporadic in blogging for quite some time. Srivalli's blogging challenge was truly the much needed push for me to blog regularly.The blogging marathon brought in huge hits to my page,I wouldn't hesitate to say that the visibilty has tremendously increased. Thanks to Srivalli and the marathon members.As the members visited each other daily, it sort of formed a personal bond. Feels great. I hope this marathon continues in coming months.Thanks again Srivalli and the other marathon bloggers for your continuous support even when i wasn't able to blog regularly

I guess i have talked enough , now lets move on to today's recipe.
Whole wheat rava upma tastes better than the usual sooji and is more healthier and filling too good for a healthy breakfast.


Whole;e wheat rava 1cup

Onion 1

Capsicum Green/Yellow 1 each

Green chillies 2

Corn 1/4 cup

Green peas 1/4 cup

Oil 1 tbsp

Mustard seeds 2 tsp

Black gram dhal 2 tsp

Asafoetida 1/2 tsp

Curry leaves few

Coriander leaves 3 tbsp


Cook the rava in the pressure cooker. I used 4 cups water and cooked for 3 whistles

Cut all the vegetables finely.

Take oil in a pan, heat it on medium flame and add mustard, black gram dhal.

When the mustard seeds splutter add the cut green chillies , curry leaves and saute for a minute.

Now add the onion, saute till it becomes transparent and add peas, capsicum and boiled corn

When the vegetables are half baked, add the cooked rava and mix well. Add the necessary salt and cook for another 10 minutes with the lid closed in a very low flame.

Garnish with finely chopped coriander leaves

Serve warm for a wholesome healthy breakfast

I am off to see my blogger marathon friends

Sending this to Sanjeeta's WWC

Wednesday, January 26, 2011

Blueberry Poppy seed Biscotti

I saw the pictures of biscotti on this blog and was mesmerized. I could not stop myself from baking these cuties .

The original recipe is here


All purpose flour 1 1/2 cups

Yellow corn flour 1/2 cup

Baking powder 1 tsp

Salt 1/4 tsp

Sugar 1 cup

Eggs 2

Vanilla 2 tsp

Blueberries 1/2 cup

Poppy seeds 1/4 cup


Preheat the oven at 180C

Mix together the flours,salt and baking powder.

Beat the butter and sugar till fluffy

Beat in the vanilla and eggs.

Now fold in the flour mixture.

Add the blueberry and poppy seeds.

Shape the dough into a log , and flatten it a bit!

Bake it for 25 minutes.

Cool and sLiCe it and further bake it at 160 C in the same tray for ten to fifteen minutes till the moisture is absorbed.

Crispy biscotti ready

Come with me to peep into the blogs of my fellow marathon bloggers

Tuesday, January 25, 2011

Chocolate Coconut ladoo

Back to blogging after a short break due to my wrist injury. As i am not able to make elaborate dishes, thought of one quick dish for my entry for WE SHOULD COCOA. I had a lot of dessicated coconut in my cup board, had used only some for coconut ladoos i prepared earlier.
I had seen a similar ladoo recipe in priya's blog too


Condensed milk 1/2 cup

Water 1/4 cup

Dessicated coconut 1 1/2 cup+1/4 cup for rolling

Drinking chocolate 2 tbsp

Cocoa 1 tbsp



Mix the condensed milk and water in a microwave safe bowl. Heat it for 2 minutes in MICRO MODE. At this stage the condensed milk boils and starts to thicken.

Add the cocoa, drinking chocolate and mix well. Now add the dessicated coconut and mix everything thoroughly

Cook for further 2 1/2 minutes to three minutes in MICRO HIGH MODE, Mixing evenly every minute . Now you can see that the moisture has evaporated and the mixture has thickened.

Take it out and let it cool for 5 minutes.

Roll into small balls and roll it on dessicated coconut,

Yummy chocolaty coconut balls ready for any chocoholic


Sending this to WE SHOULD COCOA STARTED BY Choclette and Chele

Time to see the dishes of these bloggers who are on a blogging marathon all this month!!!!!!!!!!SRIVALLI, PRIYA SURESH, REVA, SOUMYA, AZEEMA, AYEESHA, PRIYA VASU, JAY, PJ, MONIKA, Gayatri,Usha

Thursday, January 20, 2011

Green peas Dhokla /Mutter dhokla

What do you do when your child especially a teen refuses to eat a particular vegetable, fruit ....You search for recipes that would morph the ingredient in its true nature and give all the goodness associated with it and yet be palatable to their choice. Well one such ingredient is peas and my daughter detests it, dunno why!!!!!
You may ask, why not leave her alone with her choice, well!!one of those compelling MOMMY feelings that you are depriving your child of some precious nutrient.And in search of a peas recipe where the peas is not seen in the final outcome, i saw this particular recipe in TARLA dalal's WEBSITE

You can see the original recipe here.I tweaked it a little to suit my dear daughter


Gram flour 1 1/4 cup

Green peas puree 3/4 cup

Ginger chilli paste 2 tsp

Citric acid 1/2 tsp

Sugar 1 tbsp

Fruit salt 1 1/2 tsp

Salt to taste

For the seasoning

Oil 2tbsp

Mustard seeds 2 tsp

Green chilli finely chopped 3

Asafoetida 1/2 tsp

For garnishing

fresh grated coconut 3 tbsp

Coriander 3 tbsp finely chopped


In a bowl mix peas puree, gram flour, ginger chilli paste, sugar, salt, and citric acid.

Make a batter by adding water, i needed 3/4 cup(should be of dropping consistency)

Grease the plate and keep it aside

Add fruit salt to the batter with a tbsp of water. It will start frothing up. Mix well and immediately transfer it to the prepared plate and steam for 15 minutes.

Now take a frying pan, add oil and mustard seeds. When it splutters add the green chillies and saute for a sec. Switch off the flame and add 2 tbsp of water to this. Pout this on the prepared dhokla.

Garnish with fresh coriander and grated coconut

Serve and rest be assured it will be loved by everyone

Sending this Torview- food palate series -green

Time to see the dishes of these bloggers who are on a blogging marathon all this month!!!!!!!!!!SRIVALLI, PRIYA SURESH, REVA, SOUMYA, AZEEMA, AYEESHA, PRIYA VASU, JAY, PJ, MONIKA, Gayatri,Usha

Wednesday, January 19, 2011

Vegetarian Cassoulet and Garlic confit

Back with a Daring cooks challenge again and as usual late in posting it.
Our January 2011 Challenge comes from Jenni of The Gingered Whisk and Lisa from Parsley, Sage, Desserts and Line Drives. They have challenged the Daring Cooks to learn how to make a confit and use it within the traditional French dish of Cassoulet. They have chosen a traditional recipe from Anthony Bourdain and Michael Ruhlman.

I chose to make vegetarian cassoulet from here

And Garlic Confit from here

My oven was in a mood of Satyagraha today and wouldn't work, so cooked the confit in the stove top mode. Wasn't really happy with the texture of the garlic though:-(


A very filling stew with the aroma of garlic.....yummm.....

Check out the other variations of Cassoulet and confit here

Are you as inquisitive as me to check the marathon by my fellow marathon bloggers SRIVALLI, PRIYA SURESH, REVA, SOUMYA, AZEEMA, AYEESHA, PRIYA VASU, JAY, PJ, MONIKA, Gayatri,usha

Tuesday, January 18, 2011

CHOCOLATE-no cook, fuss free chocolates

This particular recipe has been in my bookmarked list since a long time. The pictures on PREMALATHA'S blog lingered on my mind.Today i had all the ingredients that this recipe required and assembled it within few minutes/



Drinking chocolate 4 tbsp

Icing sugar 4 tbsp

Cocoa 1 tbsp

Milk powder 2 tbsp( i needed 3 tbsp)

Condensed milk 1/2 cup


In a bowl mix the drinking chocolate and icing sugar . Add the cocoa powder and milk powder and mix well

Now add the condensed milk and mix thoroughly. The mixture should be very thick and you should be able to roll. If it is not thick enough add more of milk powder.

Roll into shapes and sizes that you prefer.

Chill in the refrigerator for 20- 30 minutes before slurping it down your throat:-)

Wondering as to why there are various sizes?????well!!!Could not resist my self from gobbling a few , It was difficult to have all the dough in front of me and just keep rolling:-)So decided to roll as fast as possible and kept it away from my sight so that i could save some for my chocoholic daughter...LOL:-)

Thank you Premalatha!!!

Hey! Now that you have read the recipe, had a feast for your eyes, time for you to ....SPOT THE DIFFERENCE...ALL THAT ARE BrOwN ARE NOT CHocOLaTes..hehe


linking this to Priya's Bookmarked events

Monday, January 17, 2011

Mani Kozhukatti

These small bead like kozhukattai make an amazing breakfast/or an evening snack.The very look of these small pearls will make you crave for more.Try this out and am sure you will love it.


Rice flour 1 cup

Water 1 cup

Salt 1/2 tsp

Oil 2 tsp


Oil 1 tbsp

Mustard seeds 1 tsp

Black gram dhal 2 tsp

Asafoetida 1 tsp

Green chillies 2 (chopped)

Black gram dhal 1 tsp

Grated fresh coconut 2-3 tbsp

Curry leaves few

Coriander 2 tbsp


Take a microwave safe bowl. Add water, salt and oil to it. Close with a microwave safe lid and microwave it on HIGH for 2 minutes.

Remove the lid and add the rice flour and mix thoroughly without lumps.Close with the lid and again microwave it for 1minute in MEDIUM HIGH mode.
Take it out and see if all the moisture is absorbed or else cook for another 30 secs


Let it cool. sprinkle a little water and knead into a smooth dough.

Make small, tiny balls and keep aside.

You can steam them in the microwave itself or steam it in the stove top mode.I use the stove top method to steam and steam it till cooked(7-10 minutes)

Take a frying pan add the oil, when it gets heated up add the mustard seeds. When it crackles add the black gram dhal,green chillies, asafoetida, curry leaves. Pour this on the steamed kozhukattai's. Garnish with the coriander leaves with a generous amount of grated fresh coconut. Taste and if necessary add extra salt.

Now lets see the other creations by my fellow bloggers...
Srivalli, Priya suresh, Priya Vasu, Monika, PJ, ,Ayeesha,Soumya, Reva, Jayashree, Azeema

Sunday, January 16, 2011

Khandvi-a gujarati delicacy

This months Indian cooking challenge was very interesting. Srivalli challenged us to cook khandvi and she gave us two recipes which we could use. I have used Latajis here

The original recipe is here


Gram flour 1/3 cup

Sour curds 1/3 cup

Water 1 cup

Green chilli -ginger paste 2 tsp

Turmeric powder 1/4 tsp

Asafoetida 1/4 tsp

Sugar 1 tsp

Salt as per taste

Cooking oil 3 tbsp

Cooking oil 2 tsp

Mustard seeds 1tsp

Sesame seeds 2tsps

Fresh grated coconut 2 tbsp

Coriander leaves 2 tbsp


Grease a thali well and keep it aside

Mix gram flour, salt , green chilli-ginger paste,beaten curds and water in a bowl. Mix thoroughly and the mixture should be free of any lumps.

Now add sugar, turmeric powder and asafoetida.

Heat oil in a thick bottom pan and add this batter.

Cook in a medium flame stirring continuously.

When the mixture turns a little light brown and when it starts leaving the sides of the pan , the batter is cooked and is ready to be transferred to the thali

Transfer it to the prepared thali and spread evenly and as thin as possibleon the thali.This should be done quickly as the batter thickens on cooling

Cut into strips and roll into spirals. Keep aside

Heat a pan with oil, add the mustard and sesame seeds.When it crackles add this to the prepared rolls

Garnish these beauties the fresh grated coconut and cilantro

Absolutely delicious. Take a bite and it just glides down your throat. One of those dishes, which we will never be tired of cooking as well as eating. Thank you Srivalli and Lataji for this lovely recipe

I am on my way to see the posts of marathon bloggers, Srivalli, Priya suresh, Priya Vasu, Monika, PJ, ,Ayeesha,Soumya, Reva, Jayashree, Azeema for this month. Please join me

Saturday, January 15, 2011

Sakkarai Pongal / Chakra Pongal / Chakarai Pongal / Sweet Pongal

Sakkarai pongal.....yummmm.i am sure everyone loves this. This tastes particular great on the day of pongal since it is cooked the traditional way in pongal paanai, with the flavours of Fresh turmeric, fresh ginger from its leaves tied around the pot infusing into the pongal.The milk boiling from the pot, immediately the kids starting to chant"PONGAL O PONGAL" in a frenzy, any available utensil becomes their drum for the moment, The elders making sure that the aarti is done on time.......Hmmmm...anything traditional is good ,u agree right?????

The preparation is very similar to the one shown in Barley pongal.


Raw rice 2 cups

Green gram dhal 1/2 cup

Milk 2 cups

Jaggery 2 cups

Cardamom powder 2 tsp

Ghee 4 tbsp

Cashew few

Raisins few


If you are cooking the traditional way then pour milk and equal amount of water in the pot and let it boil.

Once it starts boiling add the washed rice and green gram dhal and cook it in medium flame till it cooks very evenly adding more water if necessary. Take it off from the fire and let it cool.

In a pan add the jaggery with very little water and boil it till it reaches the hard ball consistency.Procedure is similar to the one shown here. Replace barley with rice

Now add the cooked rice-dhal mixture and continue to cook it till it thickens.

Remove from fire and add the cashew, raisins sauteed in ghee. Add more ghee if you like.

Serve hot/ warm topped with ghee

Hope you all had a great pongal
My official photographer at work:-)

Check out the posts of my fellow mrarathon bloggers all through this month
Srivalli, Priya suresh, Priya vasu, Ayeesha, Jay PJ Azeema,RevaSoumyaMonika