Tuesday, December 9, 2008

Sev Puri

In Chennai unfortunately, I couldn’t find authentic Sev Puri anywhere! No one here knows the way it is to be served actually, and at such times I miss Mumbai to the core. On one such day, I made Sev Puri at home, not better than the taste of the street Chat in Mumbai but better than what is available here!
boiled and mashed potatoes
4 onions finely chopped
1 packet of puris (25 to 30 nos.)
1 packet thin yellow Sev (I couldn’t find it here, so I used Haldiram, but it tastes better with the thinner sev)
Tamarind chutney (take a handful of tamarind, add 4 to 5 dates and a handful of jiggery, add 2 cups of water, boil the mixture for till tender and jiggery is totally melted. Filter it and squeeze the juice out of the mixture totally, you may add more water if you feel. Your tamarind chutney is ready; this chutney can be stored in the deep freezer for days together.)
Green Chutney (take 5 to 6 green chilies, a handful of fresh chopped coriander and 5 to 6 leaves of mint (pudina) add a little salt and water, grind it till fine. Your green chutney is ready)
Place the 5 to 6 puris on a serving plate, place a spoonful of mashed potatoes, add both the chutneys in whatever amount you like, ideally it should be sweet and spicy, then spread a good amount of chopped onion, finally spread the sev evenly on all puris. Your Sev Puri is ready!
While eating, eat one puri as a whole to enjoy the taste fully.

Friday, October 10, 2008

Paneer Jugalbandi

This recipe of an amazingly delicious starter, I have learnt from my sweet mom! Yesterday I prepared it and my husband couldn’t stop licking his fingers…..it tastes really superb! Plus its very easy to make!
Ingredients - serves 4
200 gms paneer cubes (I used amul)
¼ cup maida
½ tspn. Black pepper powder
2 tbspn. Saya sauce
½ tbspn. Chili sauce (optional- I did not use it)
½ tspn. Tomato sauce
2 -3 tbspn. Finely chopped fresh coriander
2 medium size capsicums chopped thin and long
4 to 6 green chillies chopped
2 tbspn. Ginger garlic coarse mixture
1 tbspn. Cornflour stock
Salt to taste
Make a thick batter of maida, black pepper by adding little water, dip paneer cubes in it and deep fry. Keep aside.
Heat about a tbspn. Oil (you may use less but more tastes better) after its piping hot, add ginger garlic mixture, coriander, green chillies, capsicum and stir fry, after about 2 to 3 mins add soya sauce, tomato sauce, chilly sauce, cornflour stock, and fry for ½ a min then add fried panner. Add salt to taste. Mix well and switch the flame off. Serve hot!

Monday, October 6, 2008

Fried Rice with scrambled eggs & my homemade version of Nachos

My Lunch platter
I love to The Kylie kwong show on Discovery Travel & Living! I love her way of showing how she cooks and presents the food she makes!
I saw this Fried Rice recipe on her show a couple of days back and I love it! But I had to change a few ingredients as I did not have all of it at home like Chinese cooking wine & bacon. I tried to follow her as much as I could and I made this recipe, fortunately we loved it! My husband couldn’t stop praising m for this one J So here it goes!
1 ½ cup Rice
8 pods Garlic
1 ½ “ Ginger
2 tbspn. Sugar
½ cup finely chopped spring onions
1 ½ tbson. Oil (she used olive oil)
Salt to taste(she used sea salt)
½ tspn. Black pepper powder
2 to 3 tbspn. Soya sauce
1 tspn. Tomato ketchup
2 to 3 eggs
Cook rice separately till tender, be careful not to overcook it. Keep aside.
Smash garlic and ginger till coarse. Keep aside.
Beat the eggs slightly and keep aside. Heat oil in a pan, add beaten eggs and remove after about a min, the eggs should be tender, fluffy and vanilla white in colour, be careful not to heat them for long. Removeon paper so that oil is soaked from them.
In the same pan, add crushed Ginger and garlic. After a few seconds, add sugar and salt. Due to salt the flavours of ginger and garlic emerge stronger . We add sugar to caramelize our recipe. Add chopped spring onions, fry till onions are light brown. Add soya sauce and tomato ketchup and mix well for a min. Now add rice and scrambled eggs. Mix well and cook for about a min so that all the ingredients blend together.
Homemade Nachos

2 cups wheat flour
20 Coriander stems
3 Green chillies
7 to 8 pods Garlic
1” ginger
1 to 2 chopped onions
Salt to taste
Cheese , Chat Masala and tomato ketchup for garnishing.
Oil to deep fry
I used Coriander stems because they are equally nutritious and healthy, instead you may use Coriander leaves. Firstly, gring coriander stems, green chillies, garlic and ginger in a mixer till a fine paste is formed. Now, take wheat flour in a bowl, add salt and thee paste we made earlier, make a fine batter by adding water in small quantities, just you make for chapattis.
Now, heat a frying pan and make rotis of the mixer we made, partially heat the rotis and remove. Now, cut them in triangular shapes and deep fry them, Garnish them with Chopped onions, chat masala, cheese and tomato Ketchup, serve hot!

Friday, October 3, 2008

I am tagged

Bhawana tagged me for 7 facts abt me.
It was nice to know more about you dear!!
The rules of the meme are:
(a) List these rules on your blog.
(b) Share 7 facts about yourself on your blog.
(c) Tag 7 people at the end of your post by leaving their names as well as links to their blogs.
Here are 7 facts about me!
1. I am very sensitive and emotional, I can’t stand strong when my loved ones are in pain, that’s something I want to improve upon!
2. I am a good listener.
3. I love shopping for clothes and footwear!! I can do it anytime in a day or night!!
4. I need motivation and encouragement from my family and friends all the time otherwise I feel low.
5. I love to watch films and sing songs, I am singing everyday at home while cooking, cleaning or doing anything!!
6. I love to ride my scooty, I feel it’s fun to ride a two wheeler than a four wheeler….the breeze which touches your face while you are riding is priceless!!
7. I am an Interior designer.
I tag,
Sangeeth of http://srishkitchen.blogspot.com/
Omi of http://swallowedwithapinchofsalt.blogspot.com/
Vaidehi of http://tiv-tiv.blogspot.com/
Notyet100 of http://asankhana.blogspot.com/
Simran of http://foodiezone.blogspot.com/
Priya of http://priyaskitchen.wordpress.com/
Cham of http://spice-club.blogspot.com/

Thanks bhawana for this award!!

Bhawana passed on Wylde Woman Award & Friendship Award to me and I cant be happier!! After my break of about a month or more J this was a lovely surprise!! Thanks Bhawana!!
The rules of this award are:
1.You can give it to one or one hundred or any number in between - it's up to you. Makesure you link to their site in your post.
2. Link back to this blog site tammyvitale.typepad.com/ can go visit all these wonderful men and women.

Purpose of the Award
To send love and acknowledgment to men and women, who brighten your day, teach you new things and live their lives fully with generosity and joy. It's been a blessing and an inspiration to meet all of you through your wonderful blogs.

Pav Bhaaji!

I am adding this recipe to my blog especially for a friend Sowmya, she is not a blogger, she wanted me to add this one to my blog! So here Sowmya….this is for you!!! Hope you are happy ;) Pav Bhaji is one of the most delicious and popular street foods in Mumbai, it’s a great substitute for a meal…..i know all of you blogger friends must have made this one, but here’s my version!!
Ingredients (Serves 6 to 7 persons)
½ kg Cauliflower
6 medium size potatoes
250 gms capsicum
250 gms Green Peas
½ kg Tomatoes
½ Kg Onion
8 to 10 pods Garlic
1” Ginger
3 to 5 tbspn. Oil
2 to 3 tbspn. Red Chilli Powder
Salt to taste
Pav Bhaji Masala (I use Everest)
Pav (Use laadi pav only, unfortunately in Chennai they aren’t available, Btw Laadi pav is a Mumbai term, it means nonsweetened Pav)
Finely chopped Coriander
1. Cook green Peas, Potatoes and finely chopped Capsicum and Cauliflower in a pressure cooker till they are tender and can be smashed properly. After these vegetables are cooked and cooled, peel the skin of potatoes and smash them thoroughly, also smash the green peas, cauliflower and capsicum. Keep aside.
2. Take Tomatoes in a bowl, add water to them till they are drowned in it and boil for about 5 to 7 mins, the tomatoes should become very tender. Keep them to cool. After they cool off, remove the skin and grind them to make a fine puree. Keep aside.
3. Take 3 onions and chop them very finely, keep aside, they will be used for dressing. Take rest of the onions, cut them in big pieces and grind them to make a fine paste. Keep aside. Make a fine paste of Garlic and Ginger also (I used readymade). Keep aside.
4. Heat Oil in a pan, add Onion and ginger – garlic paste to it, stir fry till light brown, now switch the flame off. Add all the smashed vegetables with the Tomato Puree, mix well. Add 2 cups of water, you may add more if you feel it’s too solid. Stir and mix well, now add salt, red chilli powder and Pav Bhaji masala (Chilli powder and pav bhaji masala may be added more if you feel like) mix well, Switch on the flame, keep it low, let the whole mixture cook for about 20 mins, keep stirring in gaps so that it doesn’t stick.
5. Your Bhaji is ready! While serving, fry the Pav after applying butter to them on a frying pan, fry till they are crispy brown. Serve Bhaji with dressing of inely chopped Onions , finely chopped coriander and one tspn. Butter with every serving!! Now Hog!! :)

P.S. I also added some red colour to the bhaji. You may add to make it look more attractive.

Thursday, August 7, 2008

Black Forest Cake (Eggless and it can be prepared without an oven)

My mother makes these awesome cakes she learnt in a class, I am yet to make it myself, on our 9th month wedding anniversary she made it for us!
Ingredients (For the base sponge cake)
100gms Maida
25 Gms (1/4 cup) Cocoa Powder
½ tspn. Soda Bicarbonate
1 tspn. Baking powder
60 Gms butter (1/4 cup)
200 Gms condensed milk
100 ml soda water (1/2 cup)
1 tbspn. Ground sugar
1 tspn. Vanilla essence (powder or liquid)
Method (For the base sponge cake)
1. Sieve flour (Maida), cocoa, baking powder, and soda & keep aside.
2. Beat butter, condensed milk & sugar for about 10 mins.
3. Add soda water & dry ingredients alternately
4. Pour the butter into a greased, dusted & bottom lined cake tin.
5. Bake to 180 degrees for 25- 30 mins approximately. (If you don’t have an oven, you may preheat a tava on the flame place your cake on it and cover it with a plate, place something heavy on your plate so that pressure is not leaked out.)
Ingredients (Filling & Topping)
1 tin Frozen cherries
2 cups Rich cream
Method (Filling & Topping
1. Beat the rich cream for about 8 to 10 mins. (you may check it by holding the container of cream upside down, the cream shouldn’t drop down)
2. Slice the cake horizontally.
3. Soak the bottom layer with the canned cherry water & rum syrup.
4. Put a layer of cream on the cake.
5. Cover it with cherries and another layer of cream.
6. Sandwich with the other piece of cake and soak with the same syrup.
7. Cover the top layer with cream with cream and decorate it with chocolate curls and cherries.

Wednesday, August 6, 2008

Banana Sweet Sandwich (with gram lentils)

I saw this amazing recipe on Aamhi Saare Khavayye, and my mom tried it the same day, it turned out great! Its very easy and effortless.
1 cup gram lentils
¾ cup jaggery
2 to 3 tbspn. Ghee
3 to 4 Bananas perfectly ripe
Cook the gram lentils in the pressure cooker until soft. Keep aside.
Take ½ tbspn. Ghee in a pan, add the cooked gram lentils to it, stir nicely, add jiggery and mix well, it should form into a nice paste, if you keep stirring for a while the lentils get smashed and form a paste. Switch off the flame and let it cool.
Peel off the skin of the bananas, slice them horizontally into two halves, make a sandwich by stuffing the mixture of gram lentils between the banana slices. Keep aside.
Heat the remaining ghee in a frying pan, place your stuffed banana on them and fry them till nice dark brown from both sides.
It tastes awesome!! Do try it and let me know!!

Tuesday, July 29, 2008

Lime Mint Cooler!! For Taste & Create!!

This is my entry to the Taste and create contest by Nicole of http://forfood.rezimo.com/?page_id=581

I am glad to have Simran of http://foodiezone.blogspot.com/, she has adopted Mumbai as a city to settle post marriage and her blog is a variety of tempting food and cool drinks!!! So here's one recipe of a drink I have never tried before, so i gave a shot to this one and we loved it!! It was really refreshing!!

You can visit Simran's Blog for the recipe here http://foodiezone.blogspot.com/2008/07/party-time.html

Thursday, July 17, 2008

Bread Pakoras

This is my entry to Rushina Munshaw's Pakora Contest!!!!
My mom and dad have come to visit me and my mom made delicious bread pakodas yesterday when we both returned from office yesterday!! Here goes the recipe.
Serves 2 to 3
8 to 10 bread
4 to 5 tbspn. gram flour
2 tbspn. finely chopped coriander
1 tspn. Ginger garlic paste
½ tspn. Cumin and coriander seed powder
1 tspn. Red chilly powder
¼ tspn. Turmeric powder
Salt to taste
Oil to deep fry

Take the gram flour in a bowl. Add all the ingredients except bread to it. Mix well by adding little water to the mixture. Make it a smooth paste so that you can dip the bread in it. Now, cut the bread slices into four pieces, I cut into triangular ones, dip the whole piece into the mixture and drop it into hot oil for frying. Remove out after its golden brown.
Serve hot with Ketchup.

Wednesday, July 16, 2008

Kanda Pohe

This is my entry to Neha of http://easyntastyrecipes.blogspot.com/, who is hosting an event called SWC Maharshtra.

Thanks for this event Neha!!

This is a typical Mahrashtrian snacks and an all time favorite in every Marathi household! On a Saturday morning I made Kanda Pohe for everyone and here is my post!
Serves 4
250 Gms Pohe (use the thick ones)
3 tbspn. Oil
3 to 4 finely chopped green chillies
1 medium size onion (kanda) finely chopped
5 to 6 curry leaves
1 tspn. Mustard seeds
¼ tspn. Hing
½ tspn. Turmeric powder
1 tspn. Sugar
½ lemon
Salt to taste
Finely chopped coriander leaves and grated coconut for garnishing.

Lay pohe in a vessel with tiny holes in it, pour water on them slowly to thoroughly dampen them. Let the water drain from it. Keep aside. They become soft and tender in about 2 to 3 minutes.
Heat oil in a pan; add mustard seeds, after they sputter, add hing, turmeric powder, curry leaves, green chillies and onion. Stir for a while, after the onions become pink, add damp pohe. Mix properly. Add salt and sugar, mix again. It cooks within a minute. Switch the flame off. Squeeze half a lemon on it. Mix well again. They are ready!
Garnish with fresh coriander and coconut.(I did not have coconut so I used only coriander)
Serve hot!

P.S. You may add potato (batata) to this recipe too and make kanda batata pohe! Add the potato after the onion is pink and cover it with a lid for the potatoes to cook. After they are soft, add pohe and continue with the same method.

Sunday, July 6, 2008

One more award!

I am so delighted, thanks Messo for this friendship award!! It means a lot to me.
Messo has always been prompt to comment on every recipe I have posted, thanks for being so encouraging dear!!
I would like to pass on this award to my dear friend Laxmi (Shubha) of chutkibharpyar.blogspot.com/
We have been friends since school , even when this blogging world was unknown to us!!
Thanks for being so encouraging dear.....hope this cheers you up!!

Monday, June 30, 2008

An Award!!!! I am loving it....;)

Today morning I got a mail from Zainab and Meedo of arabicbites.blogspot.com/they passed an award to me, I am so honoured and thankful to you!!
Your blog has always been inspiring......Love your blog.

I would like to pass on this award to

You all deserve it!!! Congrats!!!!!!!!!! ;)

Sunday, June 29, 2008

Veggie Mayo Sandwich!!

I saw this recipe of a sandwich on a marathi channel, Alpha Marathi. Chef nilesh Limaye shared it on the cookery show “Aamhi Saare Khavvayye” and I instantly loved the recipe, so I made it. My husband is fond of sandwiches so i prepare them often.

Serves 3 to 4
300 gms french beans (farasbi)
2 to 3 medium size carrorts
4 to 5 tbspn. Mayonnaise
8 to 10 Burger buns
1 tbspn. Lemon juice
15 to 20 Lettuce leaves
Tomato Ketchup
1 tspn. Black pepper
1 tbspn. oil
Salt to taste
Butter according to liking
The Stuffing

Chop the beans finely, peel the carrots and chop them into small pieces. Heat oil in a pan, fry the beans and carrots for 8 to 9 minutes, stir in gaps, do not cover while frying, after they tender, switch off the flame.After it comes to a normal temp, add mayonnaise, black pepper and salt, mix thoroughly. The stuffing is ready.Refridegerate it.
Marinate the lettuce leaves with lemon juice and salt and refridgerate.
Cut the burger buns into a book fold halves and apply butter on both sides. On the bottom half, spread some stuffing, add some tomato ketchup and also spread some lettuce leaves! Your sandwich is ready to be biten!! It tastes yummy!!
You may use some other type of bread if you want to, I used the burger buns!

Wednesday, June 25, 2008

Cheese Corn Balls.......!

Balls - Ready to be served
Here is a recipe I learnt in a cookery class. (I owe it to Mrs. Rita Kapoor) Its a starter dish and is favourite in my family! It is sold in hotels for a lot of money, but after I learnt it, I dont have the heart to spend on it anymore, I rather make it at home!! Its very easy to prepare!
Makes 20 balls

Balls- some with bread crumbs
2 cups full boiled corn
200 gms. Paneer
6 to 7 cubes of cheese
4 tbspn. Corn flour
½ cup Maida
1 tspn. Baking powder
5 to 6 green chillies
2 to 3 tbspn. Finely chopped coriander
1 tbspn. Fresh lemon juice
1 tspn. Sugar
Salt to taste
½ cup milk
Bread crumbs
Oil to deep fry
Balls- As they fry
Grind the boiled corn till coarse, be careful not to make a paste of it. Smash the Paneer evenly. Cut the cheese in small pieces. Grind coriander and green chillies together to make a fine paste.
Mix ground corn, paneer, cheese, coriander and green chillies paste, maida, corn flour, baking powder, sugar, lemon juice and salt together. Blend it together very well. Now make lemon size balls from it and refridgerate for 10 mins. Remove from fridge, take cold milk and dip the balls in the milk and then in bread crumbs so that the bread crumbs are evenly spread around the ball, repeat the process with all the balls. Refridgerate for 10 more mins. Remove. Heat oil in a pan on high flame, after it becomes piping hot, reduce flame to medium and fry the balls till golden brown. Please be careful not to fry the balls immediately after removing them from fridge, keep them outside for 2 to 3 minutes. And also, dont fry them on high flame or when the oil is too hot, otherwise the balls turn dark brown from outside but remain cold from inside.
Your delicious cheese corn balls are ready to be served. Savour with Tomato Ketchup!

Friday, June 20, 2008

Khajoor Badaam Parathas!

This is my final entry to Roti Mela hosted by Srivalli of cooking4allseasons.blogspot.com sweet paratha!

This is also my entry to Sweet Series hosted by http://www.paajaka.com/

This Paratha tastes sweet and crisp. It is delicious and healthy too!
12 to 14 Khajoors (Dates)
1 cup finely crucshed jaggery
2 to 3 tbspn. Oil or Ghee
7 to 8 almonds
2 to 3 cups wheat flour
2 tspn. Khus Khus
½ cup milk

The Dough

Soak the datesfor half an hour, remove the seeds and keep aside. Soak the almonds for 1 or 2 hours, peel the skin and chop it. Keep aside. Fry the khuskhus on a frying pan for about 3 to 4 minutes, constantly stirring it. Keep aside. Now, Grind the dates, almonds, khus khus together, make a paste. Now, add jaggery to the paste and mix well, you may add more jaggery if you want it tobe sweeter. Add wheat flour (you may add more if you feel its too sticky), add milk spoon by spoon and knead the dough. Once the batter is ready, keep it aside covered for about 15 to 20 minutes.

Now roll out the parathas and fry them on a frying pan, by adding ghee/oil. Your sweet parathas are ready.Serve hot with some homemade butter!

I made some Methi lasan Parathas too , just to have a sweet and spicy combination in my meal!

Thursday, June 19, 2008

Chatpata Aaloo

This is finger licking snack for sure! Its very easy to make and quick to finish…..hehe hehe. Here goes the recipe!

Serves 2
3 to 4 medium sized boiled potatoes
1 to 2 tspn. Chilly powder
1 tspn. Turmeric powder
Oil to shallow fry
Salt to taste

Peel the skin of the boiled potatoes and slice them without cutting them in half, so that you have a round shaped slice each. Now, heat a frying pan and add oil. After the oil is heated, place the potato slices on it. Sprinkle some chilly powder, turmeric powder and salt. Flip the other side up and sprinkle the same again. Flip it over again and cover it. After a few minutes uncover repeat the same for the other side. Let the potatoes turn brown and crisp. Your Chatpata Aaloo is ready!
You can make this snack when are really hungry and wish to eat something amazingly tasty yet not spend a lot of time in preparing!
From kids to oldies I bet everyone will be more than happy to grab a bite of this!!!

Banana Poppins!!!

Here’s a very special dish which I learnt from my sister, here mother in law taught her! Though this name is given by me the recipe still remains her: p
It is super simple to make and can be stored for a week for sure without even refrigerating!!
It makes around 18 to 20 bites!


2 ripe bananas (I used small yellow bananas, you may use green)
1 cup sooji (white Rava)
2 to 3 tbspn. sugar
½ tspn. Elaichi powder
Oil to deep fry
The Batter

Smash the bananas thoroughly, don’t leave any lumps. Add sooji, the quantity of sooji may be altered. You may add more sooji if you feel its too soggy. Add sugar and elaichi powder. Mix well. Heat oil in pan, drop spoonful of the mixture prepared and fry till golden brown. Your banana are ready! They are crisp from outside and soothingly soft from inside. They taste yum even after the are cooled. You may pop it in your mouth whenever you are hungry and yet you have to make meals for the family!

My third award!!!!!!! Yahhooo!!!!

I got a sweet surprise from Illatharasi of http://illatharasi.blogspot.com/
I am so glad to get this award, each time you get an award its a special feeling. It encourages me to make new and innovative dishes and share with you all!
Thanks again sweety!
I would pass on this award to

C O N G R A T U L A T I O N S ! ! !

Monday, June 16, 2008

Hari Tadka Daal

This is a recipe I got from a friend and I tried it immediately after returning home! It’s a very simple daal but yet tastes so delicious, here goes the recipe.
Recipe serves 2
For the daal
2 to 3 tbspn. hari mung daal (green pulses)
1/2 cup water
1 tspn. Chilli powder
1/4 tspn. Turmeric powder
A pinch of hing
½ tspn. Sugar
2 to 3 tbspn. curd
Salt to taste

For tadka
1 tspn. Cumin seeds
1 to 2 tbspn. oil
1 dry red chilly
2 to 3 pods garlic (crushed)
3 to 4 leaves kadipatta

Method for daal
Cook the mund daal in the pressure cooker till it is perfectly cooked and can be smashed nicely. Add water, curd, hing, chilly powder, salt to taste, turmeric powder, sugar and blend till all the ingredients are mixed thoroughly, the curd should not be dissolved properly, no lumps should be left out. Keep aside.

Method for Tadka
Heat oil in a pan, add cumin seeds, after they sputter ands turn almost black, add kadipatta, garlic and red chilly. Let the garlic turn dark brown. Switch off the flame. Pour the same on top of the daal prepared earlier. Heat daal on low flame till one boil. Switch off the flame. Don’t boil it too much as we have added curd.

Your mouth watering daal is ready to be savoured!! Serve hot with rice and chapatis.

Sunday, June 15, 2008

Left Over Magic - Pattice

Yesterday evening, I opened my fridge with grouching hunger and I found some rice, daal and French beans sabzi. And I was totally bored of eating any of it on a Sunday evening. My husband suggested that we go out and grab a bite…but I a new idea cropped in my mind and though my husband under estimated me earlier, he was happily munching on the pattice I made out of the left over food!!
Here is the recipe!

3 to 4 tbspn. Cooked rice3 to 4 tbspn. French beans sabzi
3 to 4 kadipatta leaves
½ tspn. Coriander seeds powder
1 tspn. Chilly powder
1 tspn. Sugar
1 tbspn. cornflower
Salt to taste
Oil to shallow fry
½ cup milk
Bread crumbs

Mix the rice, sabzi, kadipatta leaves, coriander seed powder, chilly powder, salt, cornflower together. Add little bit of water if it becomes too dry. Now take half the quantity of the mixture and make a paste in the mixer. After that mix both the preparations together and make pattice out of the same. Dip the pattice in cold milk and then in the bread crumbs. Once they are ready shallow fry them in a frying pan.
Serve them with tomato Ketchup!
You may use whatever is left in the fridge instead of the above ingredients and make yummy pattice out of them!!
My husband couldn’t believe that it was the same rice and sabzi that he was eating with so much liking!!! :p

Tuesday, June 10, 2008

I will be back soon....!!!!!

Hey friends,

I have been far away from the blog world for some time now, cos I am at mumbai eatings dollops of the food made by my mom and my mom in law!!!! But now its been so long that I am craving to go back home sweet home and cook something on my own....I will back soon with lotsa delicious receipes to share.....keep watching and thanks for the comments that keep coming in.....
Hope all of you are doing great......cya....!!!
I am putting up some snaps of our trip to konkan with my school friends.....:)
Hope you enjoy having a look at them.....
Mumbai is enjoying rains btw......so its beautiful here....:)

Friday, May 23, 2008

Chicken Curry – Maharshtrian Style...(ekdam jhakaas :D)

This recipe is a mix of my Uncle’s recipe, he is a great chef when it comes to Non Vegetarian food and also a blend of my Mother in law.....(who was really elated when I told her I am making chicken, cos I am a vegge but my husband is a chicken freak!)
It turned out to be just awesome, Amit (my hubby) never stopped licking his fingers ;)

Recipe serves 4 to 5

For marination
1 to 1 ½ tspn. Turmeric powder
½ tspn. Hing
2 tspn. Salt
2 to 3 tspn. Red chilli powder
2 tbspn. Ginger garlic paste
1 tspn. Garam masala (this masal I used is specially made by my mom in law , but you may use any garam masala)

Wash the chicken clean and remove the fats aside. Chop if the pieces are too big. Marinate the chicken with all the above ingredients togther. Mix well and keep aside for 2 hours.

For the Gravy
9 medium size finely chopped onions (keep one onion chopped seperately)
2 to 3 medium size tomatoes finely chopped
1 1/2 cup of grated dry coconut
4 to 5 cloves
1 to 2 fragrant dry leaves (tamal patra, pls let me know friends what it is called in english ;P)
2 tspn. Fennel seeds
6 to 7 black pepper seeds
1 tspn. Garam masala
1 to tspn. Chilly powder (according to your taste you can add more)
½ tspn. Turmeric powder
4 to 5 tbspn. Oil


Heat some oil in a pan, add cloves, black pepper, fennel seeds, turmeric powder, dry leaves, add 8 of the chopped onions, grated coconut, saute till fragrant and dark brown, dont be hasty in this, this becomes the essence of your chicken! Let it become really nice brown, switch off the flame. Let it cool for a while and then grind it togther with the raw chopped tomatoes to make a fine paste. Take care that the paste is really fine, you may add some water while grinding. Keep aside.
Heat oil in a pan, add the remaining chopped onion, saute till light brown, add marinated chicken, mix it well, cover it, let it cook for half an hour, uncover and stir in gaps, after it is cooked, you may check it by sliding a spoon in it, it should be really soft. After its cooked, add the paste we prepared earlier and mix nicely. It smells wonderful, add garam masala, chilly powder and salt (we have marinated the chicken with salt so add accordingly) and let it cook for 5 minutes. Your Chicken is ready to relish!
Serve with Bread/ buns or a chapati.
I had Amit’s friends coming in so I couldnt make so many chapatis, I served them with Bread! But its best with our Pav...our very own indian pan....we have with wada pav or pav bhaji....but unfortunately in chennai its not available ;(
My entry to the Event Fat Chefs or Skinny Gourmets!!

This is my entry to The Fat Chefs or Skinny Gourmets Event by Ben of http://whatscooking.us & Ivy of http://kopiaste.blogspot.com/

Thursday, May 22, 2008

I am Tagged!!

Well I am tagged here by my cousin Nihit...actually lonnggg back....but never mind!
10 things I hate....phew....I ll have to give a real good thought on this!

1. Mondays ...I hate waking up on a Monday, I am sure many of you feel the same way!

2. Falling Sick for a long time....If I fall sick for a day or two I am having a great time, getting pampered my mom and now my hubby dearest...but if it extends.....I hate it :((

3. Staying Alone for more than a few hours....I am all excited initially if I have to stay alone at home...but within few minutes I hate it...:D

4. Rahul dravid....I know ppl might come and hit me for this...but I just hate him, his face is not a face of a winner.....he seems troubled to me all the time!! :((

5. Suneil Shetty.....I just hate to watch him! He is really dunb .....I know you all will agree!!

6. Interviews.....Though I have given many interviews till now...I am always shivering when the time comes!

7. Results.....I am more scared of the results than appearing an exam!

8. Himesh Reshamiya.....Who doesnt hate him...:)

9. Living away from home .....I am living in chennai...its not that I am not enjoying but am always looking forward to return ....:)

10. To lose something I love.....I am kind of a creless person and I tend to lose things...I can cry for those things for hours...and make everyone find it for me....I hate when it happens!!!

I have randomly written what rushed to my mind....ignore the order folks...;)

I tag.....
Nomad of http://diducee.blogspot.com/
Aneeket of http://aneeket.blogspot.com/
Shubha of http://chutkibharpyar.blogspot.com/
Messo of http://meesosweetandspicy.blogspot.com/

Wednesday, May 21, 2008

One more Yummy Award!!!!

Another Yummy Award!!! I cant believe it...I am so elated...I cant express....Thanks sweetheart for passing it on to me!!! It means a lottttt....:D
Now I gladly would like to pass it on to.......
Congrats all of you!!! I really enjoy visiting your blogs....:)

Green Rice

I saw it on a Marathi Program, “Aamhi Sare Khavayye” and I tried it, it tasted nice and spicy, here’s the recipe for all!!

Recipe serves 2
2 to 3 handful rice
1 to 1 ½ tbspn. Oil or ghee (whatever you like)
7 to 8 tbspn. Finely chopped coriander
3 to 4 pods garlic finely chopped
1/4” ginger finely chopped
2 to 3 green chilies finely chopped
½ tspn. Fennel seeds
Salt to taste

Wash rice nicely. Add 1 ½ cp of water and ½ tbspn. Ghee to it. Set in the pressure cooker for cooking. After 3 whistles switch off the flame. Be careful the rice should be cooked soft yet not too soggy. Keep aside.
Grind together, coriander, garlic, ginger, chilies, and fennel seeds, salt till a fine paste is ready. Immediately sauté the paste on oil/ghee for a minute, add rice and mix it well. You can increase the amount of coriander to make your rice rich in colour. I fell short of coriander, so I couldn’t get that green colour to my rice, but the taste was awesome!
Serve it with hot daal!
I had bought ready made chicken nuggets so I fried them for some crunchiness in the meal.