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

Method
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!

Ingredients
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

Method
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

Messo of http://meesosweetandspicy.blogspot.com/

Uma of http://teluguruchi.blogspot.com/

Shubha of http://chutkibharpyar.blogspot.com/

Sagari of http://indianhomefood.blogspot.com/

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

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.

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!

Ingredients
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

Method
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

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....:)

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)

Method
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

Method
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/