Morsels

Homemade Paneer

2011-01-04T14:58:00.002+04:00

Making paneer at home is very simple. The trick to make soft paneer is to use curd instead of just lemon to curdle the milk.

Ingredients

1. 1 packet milk (you can take whole, skimmed, low fat)

2. 1 bow curd.

Procedure.

1. Heat the milk on gas and when it comes to boil add the curd to it.

2. The milk will curdle. If it is taking time then just add 1-2 drop of lemon but not more.

3. When the solid separates from water strain in muslin cloth.

4. Immediate pour cold water on the muslin cloth so that paneer becomes firm.

5. Nicely wrap in the cloth and make a ball and keep a heavy object on it for half an hour.

6. Unwrap from the muslin cloth and cut into pieces. Fresh Paneer is ready.

Bulgur/Lapsi Upma

2010-08-18T16:40:00.002+04:00

Today I made Bulgur Upma. Bulgur is like broken wheat and is also known as Lapsi upma in India. Its texture is thicker then rava.

There is a difference between Cracked wheat and Bulgur wheat - Cracked wheat is uncooked. Its just wheat seeds crushed into small pieces.

Where as

Bulgur wheat is basically whole wheat that has been washed, steamed, dehulled, parched or dry-cooled, cracked, then sifted into various forms

The story behind how Bulgur came into existence is interesting. As in Middle east there was scarcity of fuel, people steamed the wheat seeds and then dried them. These seeds when cooked took very less time to prepare. The method also kept the nutrients intact.

In 221 BCE the Qin Ruler in China banned Noodles because he thought that noodles made the character of men soft (read flabby and fat). So barely cooked grains and wheat porridge were given to toughen his countrymen for the struggle toward independence. During that time consumption of wheat swept through china and into Japan and India.

Here is how I make it to toughen myself and my man.

Ingredients:

1. 1 cup bulgur wheat.

2. 1 onion finely chopped.

3. few curry leaves.

4. 1 tsp mustard seeds.

5. Few french beans finely chopped.

6. 1 potato finely chopped and microwaved. Put it in a container and microwave for 3 minutes, then shakes so that the pieces move well and gain microwave for 2 minutes.

7. 1 tsp oil.

8. Salt to taste

9. 1 tsp sugar (optional).

10. 2 cups water.

Procedure.

1. In a pan add mustard see to the oil and let them splutter.

2. Add onions, curry leaves and french beans. Cook till onion changes it color.

3. Add Bulgur and stir fry it for 5 minutes or till the time it the color turn a little brown and you get the aroma.

4. Add in the potatoes.

5. Add salt and sugar.

6. Add water and cover for 5 minutes.

7. Bulgur cooks very fast. so keep an eye.

Enjoy

Do You Know - Bulgur is very high in Fiber and also rich in "B" vitamins, iron, phosphorous and manganese,

Nargisi Paneer Kofta

2010-08-11T18:56:00.010+04:00

Its amazing how we can derive inspiration from flowers and make a dish. The word nargisi comes from the flower Nargis also known as Narcissus poeticus. Mythology has it that this flower sprang up when Narcissus (the beautiful man who fell in love with himself) died. No wonder the flower holds attraction and is extremely beautiful to look at. The urdu poets usually compared beautiful eyes with Nargis flower.

The koftas are called nargisi because they are shaped to appear like a flower. The non vegetarian version involves meat wrapped around a boiled egg, so when you break open the kofta the yellow yolk is surrounded by white looks lovely. The same thing can be done in vegetarian dishes.

As this recipe is under Mummy Ki Rasoi Section, its her who did all the hard work and produced this amazingly tasty and beautiful looking dish.

Its a wonderful less oil dish to make during parties when you want the food to be low cal (as almost everyone is constant diet) and also to taste heavenly.

Ingredients for The Koftas :

1. Paneer 200 gms

2. Corn Flour 1 tsp

3. Turmeric 1 pinch - Just to give the color.

4. 1 tsp oil.

Procedure to make Koftas :

1. Mash Paneer nicely and then add corn flour.

2. Knead it well to make a dough.

3. Now take little quantity of this paneer aside and mix turmeric to give it yellow color.

4. Make yellow balls and keep aside.

5. Now flatten white paneer in your palm and put the yellow ball inside the white one. Cover the yellow portion nicely with the white one and give a diamond shape.

6. Heat 1 tsp oil in a pan, arrange the kofta balls and cover to let them cook. After 2 -3 minutes flip the side.

7. Grill them nicely on both sides

8. Now cut the koftas from middle so that the yellow part shows just like the Nargis flower.

Ingredients for the Gravy:

1. 2 Onions.

2. 3 tomatoes, ginger and chilies.

3. 1/2 tsp Turmeric.

4. 2 tsp coriander powder.

5. 1/2 tsp red chili powder.

6.1/4 tsp clove-cinnamon powder.

7. 1/2 tsp Garam Masala.

8. Milk 1 small bowl or 1/2 cup.

9. Oil 2 tsp.

10. Salt to taste.

Procedure :

1. Grind Onions and make a paste.

2. Grind ginger, tomatoes and chili together to make a puree.

3. Heat oil in pan and add onion paste. Stir nicely and add let them turn brown. Add turmeric and coriander powder and mix well.

4. Add tomato gravy and let it cook till it changes color and thickens.

5. Add milk and let it boil.

6. Add clove- cinnamon powder and garam masala and salt.

7. Add the koftas and let it simmer for 3 minutes so that the gravy seeps inside the kofta.

Remember, add koftas before serving.

8. Garnish with green coriander leaves and serve hot. Enjoy!!!

Recipe By - Purn Shashi Sarna

Kadhi with no oil Bhajiyas, Moms version

2010-08-08T18:15:00.005+04:00

One person who is always ready to try less oil recipes of mine is my mother in law. I have learnt some really delicious Punjabi recipes from her. Here are the pics of the almost no oil bhajiyas used in kadhi.

1. Aeration process. More aerated batter leads to puffier bhajiyas.

2. She used potatoes and the masala in the batter. She also used one pinch soda to make the bhajiyas softer.

3. Putting the bhajiyas on the non stick pan and covering them so that they get cooked evenly.

4. The puffed up evenly cooked bhajiyas.

5. Nicely crisped bhajiyas from both sides.

6. Adding them to the kadhi.

7. Offering food first to the creator. Awesome!!!.

Check out detailed recipe of this less oil Kadhi version with more pics here

French Beans with seeds.

2010-07-27T17:00:00.003+04:00

My husband leaves in morning to office when his wife is totally dead in the bed. The only option for him is to take a bowl of mail and pour some cornflakes, eat and leave.

SO the poor wifey try to make adjustment for the missed out healthy breakfast during lunch.

Recently I have started getting fascinated towards seeds and so have started including them in my veggies.

Today I made seedy french beans and they tasted awesome.

Ingredients

1. French beans cut into pieces, make sure not to cut them very fine.

2. 2 onions chopped finely.

3. 1 tsp cumin seeds

4. 1 tsp sesame seeds

5. 1 tsp flax seeds.

6. 1/4 tsp turmeric.

7. 2 tsp coriander powder.

8. salt to taste.

Procedure.

Its damn easy to make.

1. Take 2 tsp oil in a pan and add the seeds and let them splutter.

2. Add the onion and cook till they change their color to light pink.

3. Add the beans and cover.

4. When the beans are half cooked, add turmeric, coriander powder and salt. Mix well and cover. It you think that the vegetable is very dry then add little water to generate the steam. Cover and let it cook till done.

I served it with Nachni Flour mixed grain roti, sprout salad and pumpkin soup.

Do You Know - French Beans are very rich source of dietary fiber.

They contain excellent levels of vitamin A.

Do You Know - Cumin seeds have a great place in auyurveda because they help in digestion, that is why they are used in Indian cooking so much.

Do You Know - Nachni/Ragi/Finger Millet is native in Africa and was introduced in India approximately 3000 - 4000 years ago. Finger millet is especially valuable as it contains the amino acid methionine.

Brown Fried Rice

2010-06-19T15:25:00.004+04:00

A low cal and healthy version of Chinese fried rice. This is made of brown rice and tastes awesome.

Read the Recipe Here

Do You Know - Brown rice has the bran intact and it has more fiber than white rice. One cup of brown rice has 3 1/2 grams of fiber while the same amount of white rice has less than one gram of fiber. We all need from 25 to 38 grams of fiber in our diet everyday.

Brown rice also contains nutrients like magnesium, manganese, and zinc. White rice has reduced levels of these nutrients. [source: http://nutrition.about.com]

Sabudana Vadas

2010-06-12T19:27:00.001+04:00

Its Possible to make lovely sabudana vada in 2 drop of oil.

Read Recipe Here

Lentil Panckaes - The Lovely Round Beauties

2010-06-07T04:59:00.001+04:00

A yummy protein meal with lots of grated veggies thrown in. It fills the stomach and tastes just YUM!!!.

A) Channa dhal pancake with mango chutney

B) Green split mung dhal pancake with hummus and mirchi tekcha.

C) Yellow moong dhal pancake with coriander chutney.

Read Recipe Here

Sweet Potato Nests

2010-06-07T04:49:00.002+04:00

A smart complex carb snack. Its crunchy and goes well with tea and coffee. A low cal crispy bhaijiya version.

Read Recipe Here

Poha

2010-05-18T15:38:00.007+04:00

One good thing about oil is that it makes cooking so easy and yes the food so yummy. One bad thing about oil is that 1 tsp has 40 calories and it does load food with calories.

The other day I was talking to my sister and she informed me that as my BIL has lost weight and is heads on in his weight loss project, he just eats little poha for breakfast, poha being his favorite. My question was Why did he gave it up?? She said, poha requires lot of oil and only then it tastes good.

In my house also I have seen oil being poured and the potatoes and onions being fried in it and the poha tasting so good.

If you check the fact file of poha, then the real taste come from mustard, potato and onions done well and most importantly poha soaked and done to perfection.

Its been a very long time I have made poha in 2 tsp of oil and have always loved the taste. The only hurdle being cooking potatoes in less oil, it takes more time. You can go ahead and try this version on gas, it takes time but comes out beautifully. Microwave version is far quicker and tastes awesome too.

So here are the steps.

Ingredients :

1. Poha - 1 cup

2. 1 large potato diced into cubes.

3. 1 medium onion - chopped.

4. Curry leaves.

5. 1 tsp mustard seeds.

6. 1/2 tsp turmeric.

7. 1/2 tsp sugar

8. Salt to taste.

Procedure

1. In a microwaveable bowl. Take 2 tsp of oil, add in mustard seed, cover the lid and microwave for 40 seconds.

2. Add in the cut potatoes, onions, green chilles and curry leaves. Mix well the mixtures so that the oil and mustard seeds cover the onions and potatoes nicely. Cover the lid and microwave for 3 minutes, take out the bowl, turn again the mixture in the bowl with the spoon. Microwave again for 2 minutes.

3. Wash poha under running water (or the way you always do it). Add the turmeric, salt, little sugar. Add this poha mixture to the microwave bowl. Mix well so that the potatoes, onions and poha and nicely mixed.

4. Cover the lid of the bowl and microwave for 2 minutes.

5. Garnish with Green Coriander.

6. Eat with a small size spoon.

To me it tastes awesome and trying would not hurt. May be like me you will also like the taste.

Its a healthy, filling breakfast and I see no reason to give it up.

This is my entry for MEC - Healthy Diet food Event and also my entry to Srivalli's MEC - Easy Cooking Event

Sabudana Khichadi

2010-05-18T15:28:00.007+04:00

Sabudana khichadi has been my all time favorite. My sister makes amazing sabudana khichadi. She would cook everything in lots of ghee, fry the potatoes in ghee and then the sabudana.

When I was 74 kgs I would say no to this delicious dish. I told my sis 'once I touch 69 kgs I will surely have it'. Finally, I had this stuff when I touched 68 kgs. Awesome.

My husband observes full 9 day of fast during Navratri. Though he does try to go on only fruits but we all know how he is (don't we). So, in an attempt to get down the calorie content of this dish I tried the microwave version and it came out to be pretty good. This is how we eat sabudana khichadi now.

Ingredients

1. 1 cup sago seeds - Wash them with water and then drain. Just leave very little water. Leave overnight or 6-7 hours.

2. 1 large potato - chopped into square pieces.

3. 1 green chilli.

4. handful roasted crushed peanuts - microwave them for 3 minutes and then crush.

5. 1 tsp oil.

6. 1 tsp ghee.

7. 1 tsp cumin seeds.

8. 1/2 tsp sugar.

9. Salt to taste.

Procedure

1. In a microwavable bowl, put oil and cumin seeds and microwave for 30 seconds. Don't forget to cover the bowl.

2. Add the chopped potatoes and chillies, mix this stuff well with a spoon so that the oil is spread evenly. Cover the lid of the bowl and microwave for 3 minutes. Take out and mix well with spoon. Microwave for another 2 minutes.

3. Now do the fun part. Add the sago seeds, peanuts, sugar, salt. Mix well with spoon. Put the lid on the microwavable bowl and microwave for 2 minutes.

4. Squeeze lemon and garnish with coriander.

5. Don't forget to enjoy.

This is my entry for MEC - Healthy Diet food Event and also my entry to Srivalli's MEC - Easy Cooking Event

Khandavi or Besan Rolls

2010-04-10T16:18:00.034+04:00

One of the fond memories of my grandmother is she sitting and making these gorgeous besan rolls. The rolls used to be paper thin and soft with lovely coconut filling. All one had to do is put the roll in the mouth where it busted into amazing sweet and sour flavor and would just melt. One amazing thing about these rolls is that they always taste fresh and are damn easy to make.

Preparation Time : 15 minutes.

Ingredients : They are pretty basic. All you have to remember is Curd is double the amount of besan (gram flour).

Besan (gram flour) - 1/2 cup

Curd - 1 cup

Turmeric - 1/4 teaspoon.

Salt to taste.

Stuffing :

1. Grated coconut.

2. Finely chopped coriander and chillies.

Mix the above two well. The amount of coriander is more than the coconut.

Tadka :

1. Crackle mustard seeds in 1 tsp oil.

2. Add in Neem leaves.

3. Add 1/2 teaspoon sugar.

4. Add 1/2 cup water.

5. Squeeze in 1/2 lemon.

Method :

Step 1: Mix the ingredients together and whisks well. Add water to get a running consistency.

Step 2. Cook the mixture on medium flame, stirring constantly till it turns thick.

Step 3. Once the mixture turns thick, immediately transfer to aluminum sheet and spread thin. You can do the same in a big steel thali.

Step 4. Wait for 5 minutes for the besan to settle.
Step 5. Spread the stuffing evenly.

Step 6. Cut into layers.

Step 7. Roll the layers. Once the besan settles this becomes an easy task.

Step 8. Once all the rolls are ready put the tadka on top.

Step 9. Garnish with coriander and grated coconut.

Step 10. Enjoy.

The Mighty Great Soya Burger.

2010-01-25T16:23:00.006+04:00

One of the great pleasures of life is to get up in morning with a hungry stomach. Nothing beats having a hot cup of tea along with a nice hot breakfast.

The is my healthy version of a burger.

Ingredients:

1. 2 medium boiled potatoes (or microwave them for 5 minutes they will be cooked well)

2. 1 bowl soya granules, soaked in boiled water and then squeeze out the water.

3. 1/4 grated cabbage

4. 1/2 grated carrot.

5. Green chillies to taste

6. 1 tsp coriander powder.

7. 1 tsp kashmiri red chili powder

8. 1/2 tsp garam masala.

9. Salt to taste.

10. Black pepper to sprinkle.

11. Green mint coriander chutney.

12. Tomato sauce (optional)

13. Tomato, cucumber slices to apply on top of patty.

Note - There are many variations of this burger. it depends on what is in my fridge. Other versions included spinach, crushed boiled corns, grated cauliflower, mashed boiled green peas, mashed boiled beans, mashed boiled rajma, mashed boiled white chana. Don't stop your imagination, you can add any vegetable you want.

Procedure -

1. In a bowl, mix together the above ingredients (except chutney,sauce,black pepper, tomato and cucumber).

2.Make think patties and on a pan grill them nicely on both side in 1 tsp of oil. Gently press the patties so that the mixture gets crisped properly. Don't worry if the patty crumbles, they stick back together again.

3. Cut a bun in two halves. Grill both the sides on a pan.

4. On one half of the bun apply green mint chutney and on the other half sauce.

5. Arrange the patties (1 or 2) on one side of the bun, generously top with tomatoes and cucumber.

6. Sprinkle salt and black pepper and close the bun shut. Gently press the bun so that the items inside adjust themselves properly.

7. Enjoy. You can also have it as an open sandwich.

This burger will keep you happy and full for 3 hours. Don't hesitate to put in more cucumber and tomatoes, add salad leaves as well.

Baby Naan

2010-01-22T14:21:00.006+04:00

This is a fairly easy recipe. I cooked the naans on the tawa and they came out very well.

Ingredients :

1. 2 cup white flour.

2. 2 tsp sugar.

3. 7 gms yeast (I used instant yeast but dry yeast is also fine).

4. 1/4 cup milk.

5. 3 table spoon curd.

6. water for kneading.

7. 1/2 tsp baking soda.

8. salt to taste

Method

Step 1. Follow the instructions of the packet to activate the yeast. If using instant yeast just mix the powder in the flour.

Step 2. Mix the yeast in the flour, mix the baking soda and salt, also add the curd. Add the sugar in the milk and mix in the flour. Make a smooth dough. Let it rest for half an hour. The dough should rise to double its size.

Step 3. Knead the dough well and make small balls. Roll out the naans and sprinkle onion seeds on it. Press well so that the seeds stick to the naan.

Step 4. Put the naan on hot tawa and cover with a lid for a minute, so that the naan rise. Then turn the other side and grill. The Naan takes very less time to rise and cook. Apply ghee and serve.

Serve with Punjabi chikkad Chole (click to view recipe)

Check out the chole-naan bhog thali here

Chikkad Chole and Naan Thali

2010-01-22T14:18:00.005+04:00

This thali consists of

Click to view recipe
1. Chikkad Chole
2. Baby Naan.

Punjabi Chikkad Chole

2010-01-22T13:39:00.013+04:00

If you have ever wondered the secret behind punjabi black chole then read on. They taste amazing and go very well with baby Naans.

Ingredients :

1. 2 Medium Onions finely chopped.

2. 1 inch Ginger finely chopped.

3. 2 Green chilies.

4. 1 tomato (you can have 2), finely chopped.

5. 250 gms white chole.

6. 1 table spoon chane ki daal.

7. 3 tsp oil.

Dry Masala

1. Bhuna Jeera Msaala 2 tsp
2. Coriander Powder 4 tsp
3. Garam Masala 2 tsp
4. Anardaana Powder 2 tsp
5. Dry Mango powder (Aamchoor) 2 tsp
6. Red Chili powder as per taste
7. Long-dalchini Masala 1 tsp.
8. 1 tea bag/ 4-5 dry black awaalas.

Method :

Step 1 - Soak the chole and daal over night Or soak in hot water 2-3 hours prior to cooking. Add a tea bag or awaalas and pressure cook till well done (4-5 whistles on medium) in sufficient water.

Step 2 - If using tea bag, remove from the cooker. Take out 1 bowl of boiled chole and chane ki daal and mash well. Keep aside this mixture.

Step 3 - In a pan, add 2 -3 tsp of oil. Add finely chopped ginger and green chillies, cook for 2-3 minutes.

Step 4 - Add onions and cook till onions are well done.

Step 5 - Add tomatoes and cook till well done.

Step 6 - Add all the dry masala in a bowl along with salt and mix well. Add this masala to the onion-tomato mixture. Add 1 bowl water (use the chola water from the cooker)to the mixture and let it cook for 5 minutes. If you feel that the mixture is dry then add more water. Make use of the water fom the presure cooker.

Step 7 - Add The mixture from the pan to the pressure cooker and pressure cook the chole for 1 whistle.

Step 8 - Once the pressure is down, add the mashed chole-chana daal mix to the chole gravy and stir well. garnish with green coriander and chilies.

Step 9 - Serve hot with baby naans and onions.

Serve hot with Baby Naan (click here to view recipe)

Recipe by - Mrs.Purnshashi Sarna

Tikkhi Bharma Hari Mirch

2010-01-08T14:25:00.007+04:00

This is a fun side dish. If you want something spicy to accompany your food this is just the thing you should try.

Recipe is very simple and you need to keep tasting and adding the spices as per your taste.

Ingredients :

1. Long green chillies 10. Cut in halves.
2. 1/2 cup besan.
3. Medium size grated green mango.
4. 1/2 tsp haldi.
5. 1 tsp coriander powder
6. 1/2 tsp sauf (fennel seeds)
7. 1/2 Gud (Jaggery)
8. 1/2-1tsp sugar.
9. 1 tsp garam masala.
10. 1 tsp white til (Sesame seeds)
11. 1 Lemon.
11. Salt to taste.

Step 1: Roast besan in 2 tsp of oil, till it is dark brownish in color.

Step 2. Add grated green mango and dry spices and mix well.

Step 3. Add jaggery and sugar and white til and cook on flame for a minute.

Step 4. The mixture should be dry. Grind the mixture and make it coarse.

Step 5. Slit the chillies and fill the mixture. To make the mixture really spice,
you can take out the chilly seeds and mix them with the besan mixture.

Step 6. Pour oil in pan and arrange the chillies. Cover and cook for 5 minutes. Change the sides of the chillies. Cook till well done.

Step 7. One chillies are done squeeze the lemon. Store in the fridge.

2010-01-01T23:56:00.001+04:00

This bhog thali consists of
1. Veg Biryani
2. Curd.

Click here for veg biryani recipe.

Quick Lunch Party

2010-01-01T23:34:00.007+04:00

What do you do when you have to arrange lunch on short notice?? When we were happily shopping with friends on 31 December, Puneet decided to invite on of his colleague who was visiting Muscat from sohar (which is quite far) for lunch. We came back late in night about 1:00 am and by the time we got up next morning it was already 10:00. Our guests were arriving by 12:30. So to prepare a lunch buffet for a family of 4 in 2 hours required some thinking. I decided on veg biryani which takes hardly an hour to be prepared and aloo parathas (as kids were there, they might say no to biryani but not to parathas for sure). For sweet dish fruit custard is sweet simple and easy to make.

I had prepared the biryani and parathas before hand. So when they arrived by 12:30 after all the roaming in the city my food was prepared. 20 minutes before serving the lunch, biryani was kept on the hotpot and 5 minutes before the pre-cooked parathas were grilled on tawa with ghee and served hot. So the lunch was served hot and delicious. Everything (including the hosts :)) were ready in 2 hours.

Click here for quick biryani receipe.
Click here for picture of veg biryani served in bhog thali.

2010-01-01T22:59:00.005+04:00

This bhog thali consists of :

1. Veg Biryani
2. Aloo Paratha.
3. Fruit Cream.

Click here for Veg Biryani recipe.

Veg Biryani

2010-01-01T19:14:00.024+04:00

Ingredients:

1. Mushrooms - 1 packet.
2. French Beans -8-10
3. Carrot- 1/2
4. Onions - 3 Medium Size
5. Green Peas - 1 small katori or 1/4 cup
6 Sweet Corns - 1 small katori or 1/4 cup
7. Coriander Powder - 2 tsp
8. Haldi - 1/2 tsp
9 Garam Masala - 1 tsp
10. Egg Masala/Briyani Masala - 1 or 2 tsp.
11. 1 tsp mint powder.
12. 1 cup curd
13. 1 and half cup rice.
14. 2 tbsp garlic paste.
15. oil 2-3 tbsp.

Step 1 : Boil water in a vessel with 2-3 cloves, 2-3 Cardamom, 1 bay leaf, 2 moti elliachi, 1 inch cinnamon. Cover the lid and let the water boil till it changes colour.

Step 2. Add rice and let the rice cook till it is 80% done. The best way to check is if the rice grain is soft and easily breaks. Drain and keep aside.

Step 3. In a flat bottom pan, heat oil and add garlic paste. Cover and let the paste cook for 2 minutes, stir in between.

Step 4. Add Onions and cook till it changes color.

Step 5. Add mushrooms, beans, carrots, peas and corn. Cover and cook the vegetables till half done.

Step 6. Whisk curd and mint powder together and make a smooth paste. Add to the above half cooked vegetables.

Step 7. Add haldi, coriander powder, garam masala and egg masala (I like using egg masala rather than briyani powder as it is les spicy). Cover and let the vegetables cook fully.

Step 8. Once the vegetables are done, switch off the gas burner. Divide the masala into 2 halves. Add paneer in equal quantity to both the masalas and mix well. In the flat bottom vessel make alternative layers of masala-rice-masala-rice.

Step 9. Season with Pomegranate seeds (optional). Cover with aluminum foil or with a tight lid.

Step 10. 20 minutes before serving heat the briyani vessel on indirect heat i.e take a bigger pan and put some water. Now place the briyani vessel and heat for 20 minutes on medium heat.

Step 11. Break the seal just before serving.

click here for the picture of biryani served in bhog thali.

Gobhi Paratha

2009-12-31T14:13:00.006+04:00

Usually the gobhi(cauliflower) paratha stuffing is precooked. In this method I have just made a stuffing of un-cooked gobhi. The gobhi stuffing gets cooked inside the paratha and gives a different aroma as well as a delightful crunch. It tastes simply delicious :)

Ingrediants:

1. Gobhi 1/2 flower
2. 1 green chili
3. Ginger.

Masala
1. 1 tsp dhaniya powder
2. 1/2 tsp garam masala
3. 1 tsp roasted cummin poder (bhuna jeera masala)

Steps

1. Boil water in a vessel. Once the water starts bubbling add salt and switch off the gas burner. Submerge gobhi in hot water for 2-3 minutes.

2. Remove the stems and add the ingredients and masala (except the salt) together and coarsly chop in a chopper.

3. In a separate bowl take out stuffing sufficient for 1 paratha and add salt. We do this to stop gobhi from leaving water. Put the stuffing on the round dough, make a bal and roll out.

4. Cook the paratha nicely from bhot sides and then apply ghee and cook both sides well again. Make sure to keep pressing the side while cooking the paratha.

2009-12-31T13:52:00.005+04:00

This Bhog Thali has
1. Gobhi Paratha
2. WHite butter.

Click here for Gobhi Paratha Recipe

2009-12-30T15:44:00.004+04:00

This bhog thali is made of :
1. Coconut Cabbage sabji.
2. Mixed daal Khichadi.
3. Tadka moong daal.

Pasta Romancia

2009-01-11T22:14:00.005+04:00

Romance With Pasta

There is nothing more attractive than rainbow of colors scattered here and there. Colorful food not only look gorgeous and feed your stomach but it also feed your soul.

One beautiful creation is mixing and matching white pasta with different beautiful colors. Pasta Romancia, where the hell did I come up with the name like that but it describes this pasta perfectly. Romancing the pasta and filling it with all lovely colors. Its beautiful, statisfying and absolutely delicious and not to mention healthy. You can throw in whatever veggies you like and mix and match the ingredients.

Ingredients

One yellow bell peeper
one red bell pepper
half cup cabbage
150 grams mushrooms
100 grams beans
100 grams sweet corns
150 grams baby corns
100 grams cherry tomatoes
1 teaspoon oregano
1/2 teaspoon black pepper
5-6 garlic, finely chopped.
250 grams white pasta
salt to taste
Any thing else you want to throw in.

Chop chop the veggies.

In a wok fry garlic in 2 teaspoon of olive oil and half red pepper (optional)

Mix the macaroni.

In the second pan, stir fry green beans and mushroom.
Stir for 2-3 minutes.

Add bell peppers and cook till done.

Add cabbage, corn and paneer in the end and stir for 5 minutes

Add oregao.

Add the macaroni.

Salt and pepper.

Add the cherry tomatoes.

Cover the pan for 3-5 minutes, do check in between. Keep covered till cherry tomatoes are done.

Yummmmyyyyyyyyyy!!!

The comforting morning breakfast.

2009-01-08T15:58:00.008+04:00

There is something so comforting about breakfast. It is hard to put in words, but the feeling is secure, lazy and comforting, specially on weekends.

When you get up with no hurry in this world and with warm rays of sun you sip away your tea. My best and most comforting breakfast is bread and doubled fried egg with a cup of tea. Bread and egg is a healthy and wholesome meal in itself.

If you think about it, the egg symbolizes the whole world in a shell. It is a power packed food with all the good values.

There is also a special kind of breakfast which stir up mixed feeling in the heart, mixed, beautiful and of course oh so comforting feeling. The breakfast that you have sitting at the window, watching the heavy rain pour and sipping the hot tea away.

The beautiful smell of hot breakfast and aroma of tea is such a good start of a new day.

Good Morning world...have a great breakfast today.

So this is what my weekend breakfast looks like. How does your looks???

Two lovely eggs with green chili and little butter, dash of milk, salt and pepper cooked to perfection and served hot on 2 toasted bread accompanied with a cup of tea. Perfect absolutely perfect.

My lovely breakfast is ready.

From Breakfast

Banana Cake

2007-12-09T14:43:00.006+04:00

From Morsels

Ingredients

2 Cup plain flour

1 cup caster sugar

½ cup butter

1 medium or big banana

1 tsp banana or vanilla essence

2 eggs

1 pinch Cinnamon powder
1/2 tsp baking soda

Method

Mash the banana coarsely that is mash it with hand or spoon so that few chunk pieces are left.

Mix butter and sugar and keeping blending together till a smooth paste is formed.

Sieve the flour and baking soda together and mix it with the mixture of butter and sugar. Blend the mixture till a smooth paste is formed.

Add banana and essence and cinnamon powder (optional). Bend for 3-4 minutes

Transfer the above batter in a greased baking tray.

Bake at 200 degrees C or 390 degrees F for 45-60 minutes.

If the cake is not fully cooked after leave it for further 20 minutes.

Cool the cake before cutting.

For The Love Of Food

2007-12-09T13:27:00.000+04:00

There is a strange relationship between food and humans. For some it is the fuel for daily life, for some it is the escape root to creativity and for few it is the romance of their life.

The feeling of making a good dish and delivering a mouth watering product is unexplainable. It not only gives one a feeling of satisfaction but also a thrill of achievement.

Food also touches the memories deep down in our hearts. I am sure no one has tasted anything like a mother’s food. My mother is not the greatest cook in this world but the most delicious food I have ever eaten has been cooked by her. I am sure we all know the secret ingredient of mother’s recipe is just simple and pure love.

At the end of the day no matter what you achieve it all comes down to how peacefully can you sit and enjoy the bread that you earn, did the food that you had was served with love or just dished out to you, did you sat long enough to enjoy it or was in a hurry to just gulp it down and run. At the end of the day what you earn is the respect in the food that you eat.

At the end of the day the question is how much love was there in each morsel you ate.

My blog on food is aimed at providing easy and delicious recipes; it is an attempt to provide something that you and your family can enjoy together.