Monday, June 30, 2008

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

Today morning I got a mail from Zainab and Meedo of 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 sweet paratha!

This is also my entry to Sweet Series hosted by

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
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 its beautiful here....:)