November 30, 2009

Mutton Roast

This is a very simple recipe for mutton roast. I learnt this from my mother in law. My husband just loves it. He tells me this is the only dish that I have perfected in MIL's style.Everything else I have addons..he he

  • Mutton-1/2kg
whole masalas:
  •       Cloves 3
  •       Cardamom 2
  •       cinnamon stick. 1 small piece.
  •        Bay leaf 1
  • Onion-3 Big ones thinly sliced length wise
  • Ginger-1 inch piece
  • Garlic- 4-5 cloves
  • Green chilly-3
  • kashmiri chilli powder- 1 1/2 tbsp depending on your taste
  • corriander powder-1 1/2tbsp
  • Turmeric Powder-1/2 tbsp
  • Garam Masala powder-1tbsp
  • curry leaves a few
  • Mustard seeds. 1/2 tbsp
  • Cocunut Oil-3Tbsp

  • Cut the mutton in to small pieces clean an keep it aside.
  • Grind the ginger,garlic and chillie together into a paste.
  • In a pressure cooker add the mutton pieces,salt and the whole maslas, Add enough water to cook the mutton.Cook the mutton till it is soft. Keep aside.(Do not throw the water. will use it as a stock)
  • In a kadai,heat oil and splutter the mustard seeds.
  • Add sliced onion an cook till soft.
  • Then add the ground paste curry leaves,salt and saute well
  • Continue to saute till the onion become light brown in color.
  • Then add the chilly powder,coriander powder, turmeric powder and garam masala.Mix well.
  • Reducae the flame and add cleaned mutton pieces and 1/2 cup of the mutton stock into the masala mix and saute till all the water has gone and the mutton turns to a brownish color. You can also see the oil seperating.
  • Remove from flame and serve as a side to your rice,rottis, naan, poratta.
I served this with my couscous dish!!


November 27, 2009


May all your prayers be answered

May your life be filled with happiness!!


November 24, 2009

Tried and loved it! My cuzins click on my parippuvada recipe

I am so happy... My cuz Shehi Shafi tried out my recipe for the parippu vada and she said it came out beautifully.. It was the first time that someone actually tried out one of my recipes,took a picture and send it to me saying how wonderfully it came out!

Our conversation thru yahoo msger!!

shehi: truely

shehi: its your recipe
shehi: i even put the baking powder as you said
shehi: every bit of what you have did
shehi: shafika loved it

sajusharfu: i am sooooo happy....
sajusharfu: u really tried it.....
shehi: yesshehi: and i am making this for hte first timein my life
shehi: cos its easyt hat people can say wow

shehi: but i tried

Thank you dear for trying this and letting me know...
love u!!!

November 23, 2009

Its my Pumpkin Pie!!

Here is a very simple and easy Pumpkin Pie recipe for Thanks giving. There is no baking or cooking! Just easy basic ingredients thats available in every groccery shop! This recipe is adapted from Food and family magazine.

  • 1 HONEY MAID Graham Pie Crust (6 oz.)
  • JELL-O Vanilla Flavor Instant Pudding 2 pkg. (3.4 oz. each)
  • Cold milk 2 pkg. (3.4 oz. each)
  • Powdered sugar 1/4 cup ( can omit it ,if you dont want it to be 2 sweet)
  • Canned pumpkin 1 cup
  • Ground cinnamon 1 tsp.
  • Ground nutmeg 1 tsp.
  • Ground ginger 1 tsp
  • 1 tub (8 oz.) Coo Whip Whipped Topping, thawed, divided
  • Chopped Pecans 1/4 cup chopped for garnish

  • Beat dry pudding mixes, milk, pumpkin and spices with whisk until well blended.
  • Stir in 1-1/2 cups Cool Whip; spoon into crust.
  • Refrigerate 1 hour. Top with remaining Cool Whip, and nuts just before serving.
JUST 2 steps..easy isnt it

This recipe is very easy but if u have a naughty toddler around it will still be difficult. My little one, was going crazy.  He goes "Mommy ceam..pease"!! and when he says please i have to give him.(In the process of teaching him please and thank you)
When that episode is over , next he needs to show of his cooking skill. " Mommy, Pease Ayaan spoon ". Thats my baby's way of saying he want to mix...And you know the golden word Please..I have to give him!!
So what I am trying to say is something which should have taken less than 10 minuts..took an hr!!!

Anyways once it was made he was happy.. he just went  "Mommy pease gimme ice ceam" till he finished the whole pie!!
Have a Happy Thank Giving!!!!

I am sending this post to Sanghi's FIL- Fruits event.

Shrimp Biryani ~ Mom's style!!

 Eid is here and I just wanted to break from the usual routine of Mutton,Chicken and Beef Biriyani's. But it still had to Biriyani..Biriyani on Eid is like the Sadya on Onam..Like the Turkey on Thankgiving and the Wine on Christmas!! A MUST!!!
So the choice fell between Fish Biriyani or Shrimp Biriyani ! My hubby not a big fan od Fish so u know who ultimately won ! yes!! Shrimp Biriyani!! So I called up a very experienced professional cook to get the recipe. It wasn easy getting hold of her! Every time I tried the line was busy,
 finally when I got thru "She is not here, she will be back in a while" Disappointment!
But no.... I am not giving up.. I want her recipe.. I know its the best.. I will keep trying to get her.
 After a while I tried again " She is int he kitchen, and cant come to the phone right now! "
I wasnt going to give up that easily.. I said "This is really important, I need to talk to her".
Finally, on the other side, I could hear a very familiar and very loving voice.."Entha mole! Paal Thilapikernnu..athan veran pattahe irunnath"... MY MOMMY!!!
What..did I mislead you..Did u thihnk I was talking to some 5 star chef???
Well..she is my 5 star chef and my source for cooking"

Yes..Yes.. I did get the recipe.I will give it to you. Have some patience baba!!


 For marinating:
  • Cleaned Shrimp/Prawn 1/2 kg. ( If you have the head of the shrimp, keep aside a few to make the stock)
  •  2 tsp Chilli powder
  • 1/2 tsp turmeric powder
  • a pinch of salt
  • oil for frying prawns.
For the gravy:

  • 2 large onions chopped
  • 2 medium size tomatoes chopped (1 1/4 cup, 290 gm)
  • 3 tbsp finely chopped garlic
  • 2 -3 green Chillies grinded to paste ( You can grind the ginger,garlic and chilies together)
  • 3 tbsp ginger chopped finely
  • 2 tbsp Yogurt
  • 1 tbsp lime juice
  • 1/4 cup shrimp stock ( optional, made by boiling the head of the shrimp and water. Strain and use)
  • 1/4 tbsp Turmeric
  • 1/2 tbsp corriander powder
  • 1/2 tbsp chilie powder ( depending on your taste)
  • 1/4 cup chopped coriander leaves
  • 1/4 cup mint leaves chopped
  • salt as required
11/2 tbsp grounded masala using :
  •            1/2 tsp fennel seeds
  •            1/2 tsp cumin seeds.
  •            5 cloves
  •            2-3 small stick of cinnamom
  •            1 cardamom
  •            1 bay leaf ( medium size)
  •            1 piece mace
  •            1/4 tsp grated nutmeg

For the Rice:

  • 3 cups Basmati rice soaked in water for 30 minutes
  • 6 cups boiling water 
  • 4 tbsp vegetable oil 
  • 1 large onion thinly sliced
  • 1 tsp shahi jeera
  • 1 cardamom
  • 2-3 cloves
  • 1 small cinnamom stick 
  • salt as needed
  • 1 green chillie spilt.

Marintae the shrimp with the ingredients under marination and keep aside for 15-30 minuites.
In a large non stick pan, heat some oil and when the oil is hot add the prawns and fry them till they are light brown in color. Remove and keep them aside.

Making the gravy:
  •  In the same pan that you fried the shrimp, add the onions and fry it till it is really soft.
  • Add the ginger,garlic and chillie paste and fry for 3-4  minutes.
  • Add the tomatoes and saute till it is soft.
  • Add the chilie powder, turmeric powder corriander powder and 1 1/2 tsp of grounded garam masala. Mix.
  • Add the 1/4 cup of shrimp stock and 2 tbsp of yogurt. If not using the stock just add 1/4 cup water, the stock gives it a more shrimp flavor and fragrance.
  • Cook till the gravy becomes thick.  Add the fried prawns and cover the pan and cook on low flame for 5 minutes.
  • Add the chopped corriander and mint leaves Mix till everything comes together. Remove from flame and keep aside covered.

For the Rice:
  • In a heavy bottomed pot, heat the oil/Ghee .
  • Add the onions and cook till it is translucent. Add all the whole masalas add fry for 2-3 minutes.
  • Add the rice and fry till 2-3 minutes on low flame and stirring continuously.
  • Add the boiling water and cook on high till the water starts to boil again.
  • When the water starts to boil, reduce the flame to low medium, and cook the rice covered  until all the water is gone and the rice is cooked around 20 minutes.

For layering and cooking:

  • Preheat oven to 350*
  • Take a large heavy bottomed vessel and spread 1 tbsp oil/ghee at the bottom.
  • Add half the cooked rice and spread.
  • Add the shrimp gravy on top of the rice.
  • Add the remaining rice on top of the gravy and just drizzle around a tbsp of lemon juice on top of this rice and also drizzle a tbsp of oil/ghee on top of this rice.
  • Cover with a tight lid and cook for 30 minutes.
  • Remove and let it cool down for a while.
While serving, Just break the rice from one side..mix it gently and transfer to the serving plate.
Serve it with nice mango chamanthi, raita, pappadam and pickles. I am planning to serve Chicken Tikka BBQ also!

My son loved it. Proof!!!
Have a wonderful day!!

Also try
 Hyderabadi Chicken Biryani,
Poato pulao,

November 20, 2009

Vegetable Couscous

This is my first ever Couscous dish.
Couscous is a dish consisting of spherical granules made by rolling and shaping moistened semolina wheat (sweet corn in Brazil) and then coating them with finely ground wheat flour( Wikipedia). definitions lets talk about my experiment with this dish!!!
Well, I bought this pack but had no idea what to do with it..So I googled and googled to get something that is easy to make since it is my first try. I did get a lot of wonderful recipes but the thing is half the time I didnt have all the ingredients. So I decided to make my own but the concept is all borrowed. The best one I got is from jeena's kitchen!!
So here we go...

  • 1 cup Couscous (Instant one)
  • 1 1/2 cup Water
  • 1 small Onion chopped
  • 1/2 cup diced carrot (U can use peas,Red peppers, Green Peppers, didnt have any)
  • 1/4 cup cooked black eyed beans
  • 1 tbsp ginger garlic paste
  • 1/2 tsp garam masala powder
  • 1/2 tbsp chilie powder
  • 1/4 cup green onion for garnish
  • 1/4 cup chicken stock
  • Salt
  • Oil

  • In another pan boil 1 1/2 cup water on medium flame. Add a little salt and about a 1 tbsp of oil.
  • Add the couscous and close the lid. Turn the flame to low. Let it cook for 5 minutes.
  • After 5 minute, turn off the flame and just fluff the couscous.Close the lid and let it sit for another 2-3 minute
Meanwhile we will make the gravy for the Couscous.
  • In a pan, heat some oil. Add the chopped onion and  saute till its very soft.
  • Add the ginger garlic paste and stir for 2-3 minutes.
  • Add the garam masala, chillie powder and mix well.
  • Add the veggies in and stir for 2-3 minute
  • Add the stock and let the veggies cook.Check for salt.
  •  Once the vegetables are cooked add this gravy to the couscous and mix well.
  • Garnish with spring onion or corriander leaves.
I served this with nice mutton roast and Yorkshire Pudding . The recipe which I will post sooooon....
Serve mutton Olathiyath with this and a nice salad.

November 19, 2009

Potato Pulao and an award!

This is a recipe that has been sittind in my draft for a long time now.So its time to take it out!
Potato Pulao is made in so many ways. This is my method!


  • Basmati Rice - 2 cups
  • Potatoes - 2 big Peeled and cubed
  • Onions - 2 medium thinly sliced
  • Yogurt - 3 tbsp 
  • Green Chilies - 2 -3 medium
  • Red Chili powder - 1 tsp 
  • Turmeric powder 1/4 tsp 
  • Ginger Garlic paste - 1/2 tsp
Whole Spices
  • Cumin - 1/2 tsp 
  • Bay leaf - 2 small 
  • Star Anise - 1 
  • Cardomon - 2 
  • Cloves -2-3
  • Cinnamon - 2 small pieces 
  • Mace - 1 

  • Oil as needed

  • Salt to taste
  • Water- 2 1/2 cups 

Wash and soak rice for 15 - 20 minutes.
Heat oil in a pressure cooker. Once its hot, sauté all the wholes spices for 1 min.
Then add the sliced onions along with green chilies, and fry till the onions are translucent. Add the ginger garlic paste. Fry till it turns brown.
Add in the cubed potatos and fry for a while.
Add in the chili powder , turmeric powder and salt. Cook this for 2 mints. Then add the curds and drained rice. Sauté and coat the rice with the masala.
Add the water and mix well. close the lid. Cook on medium flame for 2 whistles.
Remove from Flame. Let al the pressure in the cooker go and then open it. Stir the pulao without breaking the rice.
Serve with Raita.

Sending this to EFM - Variety Rice Series

Sarah Naveen has passed on this lovely award! Thank you Sarah.....I would like to thank all my fellow bloggers and Readers for all the encouragments !!

I would love to pass this award to all my fellow bloggers. Please accept this award as a token of my appreciation for your wonderful encouragments!

November 18, 2009

Parippu vada ~ Dal fritters

Parippu vada is a popular evening snack to have with tea in kerala. I remember growing up we used to get this from a thattu kada near by. Man,It's really crunchy and yummy treat!

Have it with a cup of hot tea in this cold weather!!


  •  2 cups - Thuvar dal or Channa dal ( I have used channa dal )
  • shallots 10- 12 chopped
  • Green chili, 2-3  finely chopped
  • 1tbsp - Ginger , grated
  • Curry leaves, few finely chopped
  • Astafoeida- pinch
  • cumin powder 1/2 tsp
  • chilie powder 1/2 tsp 
  • 1/2 tsp baking soda (optional, Mine came out very crispy outside and soft inside)
  • Salt to taste 
  • Vegetable oil to deep fry



  •  Soak dal for 2 - 3 hours. Drain well. There should not be any water.Else you wont be ablw to make patties and it kinda breaks too,happened to me in my first try.
  • In a food processor or blender, add little at a time some soaked dal and grind. The dal should be ground to a coarse paste - Even if there are dals not ground its fine.
  • Pour oil in a wok or kadai to deep fry. Heat oil on medium heat.
  • In the mean time,mix the chopped onion, chopped green chili, chili powder,ginger, curry leaves,cumin powder,astafoeida and mix well. Add salt to taste.
  • Wet your palms and take small amount of the dal mixture and make a ball. Place in the center of the palm and flatten to a round shape.
  • When the oil is hot, slide the vada's into the hot oil and fry on both sides to a golden brown colour. Remove from oil and drain.
  • Serve these crisp parippu vada with some chutney and hot tea.
I know what you are wondering what is that black stuff with my vada's. Well. Its my version of Tamrind chutney or something like that. I really dont know the name. I got this once as a dip for dry chilie chicken.
What I did is. I took some tamrind paste, few shallots,green cilie, and blended it with water to a thick consistency. Added salt and chopped corriander. I dont exactly know the measurments.

November 17, 2009

Sandesh ~ Bengali sweet

This is my first try on Bangali sweet. The reason that I  made this coz my hubby kept asking for a sweet that is made of milk, is a bengali sweet, white in color, its round and flat ..but he doesnt know the name..I gave him a list of sweets that i know made of milk...milk peda, rasgulla, and rasmali, ..but know! he just cant recall the name....
So i browsed and came to two more sweets..Sandesh and chum chum..But since he said it didnt have any syrup the chum chum was out... So I found the recipe for sandesh from  Manjulas kitchen. and made it.
The verdict: "ITs very tasty, but this is not the sweet that I was saying" The one I said iis a little more thicker"

I have no idea what he is talking about. If any of you have any idea please let me know.


•1/2 gallon (8cups) milk

•1/4 cup lemon juice

•1/2 cup sugar

•1/4 teaspoon ground cardamom

For Garnish:

•2 tablespoon sliced pistachio/Almonds..


  • Making the paneer. 
  • Boil the milk. As the milk starts to boil add the lemon juice and let the milk curdle. Reduce the heat and stir continuosly.Remove from flame when the curd and the whey seperates completely. 
  • Strain the whey using a strainer line with cheesecloth, or muslin cloth.
  • Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. 
  • Once the paneer is drained, place on a dry, clean surface and knead the paneer until the paneer is almost rolls into smooth soft dough. 
  • Add  the sugar  and cardamom into the paneer and knead the paneer again until sugar is mixed well. 
  • Next on low heat cook the paneer mixture stirring continuously until paneer starts coming together as soft dough. This should take about 6 to 7 minutes. Do not over cook.
  • Turn off the heat and keep mixing the paneer like you are making dough.
  • Divide the paneer in 24 equal parts and roll them giving a ball shape.
  • Garnish with sliced pistachio or Almonds . 
  • Refrigerate them for few hours before serving. Serve them chilled!


November 16, 2009

One pot Vegetable Pasta~Indian style

Very simple pasta …Indian style!


• Pasta 1 ½ cups

• Onion 1 big finely chopped

• Tomato 2 finely chopped

• Mixed veggies 1 cup (carrots, peas, corn)

• Ginger garlic paste 1 ½ tbsp

• Chili powder 1 tbsp or depending on your taste

• Turmeric powder ¼ tbsp

• Garam masala 1/2 tsp

• Coriander leaves chopped, for garnish

• Salt

• Oil


• In a pressure cooker heat some oil. Add the onions and saute them till they turn pink.

• Add the ginger garlic paste and mix. Cook for 2-3 minutes.

• Add the chopped tomatoes and cook till soft.

• Add the chili powder, turmeric powder, salt and Garam masala. Mix.

• Add the pasta. Mix well.

• Add water just enough to cover the pasta. Close the cooker

• Cook on medium heat for two whistles.

• Once the pressure is gone remove the lid and mix well.

• Garnish with coriander leaves.


• The remaining water will be like a sauce for the pasta. If you think there is a lot of water (there shouldn’t be!) just heat till the water evaporates and becomes like a sauce like consistency.

• You can also cook the pasta separately and then add it into the gravy prepared.


November 14, 2009

Cauliflower and Broccoli Soup

Soups…comfort food! Easy to make and satisfying too (When u r not very hungry!!) I like chunky soups need something to bite into. The Pureed types, my friend, Biji calls it Ghost food!! So light that when you have them if you are really hungry, it’s just swoosh….like eating air!!!

So here is a recipe for a very nice and easy chunky veggie soup made from Cauliflower and broccoli. I am not exactly sure where I got this recipe from coz I had written it down long back, so my apologies for not mentioning the source.

This recipe serves only one hungry stomach.


• Cauliflower florets ¾ cup

• Broccoli cuts ¾ cups

• Chopped Onions ¼ cup

• Thinly sliced carrot ¼ cup

• Low fat milk 1 ½ cup

• Chicken bouillon granules ½ tsp { use veggie granules, to make it vegetarian}

• All purpose flour 2 tbsp

• Butter 2 tbsp

• Salt to taste

• Pepper according to your taste buds


• In a sauce pan melt the butter and add all the veggies and cook for 5 minutes stirring in between.

• Stir in 1 ¼ cup milk, chicken bouillon granules, salt and pepper. Bring to a boil. Reduce heat and simmer for another 5 minutes.

• Mix the flour and the remaining milk and add to the soup.

• Stir for another 2-3 minutes or until the soup starts to thicken.

• Remove from flame and serve!

Mutton Olathiyath (Dry roasted mutton)

This is my husbands favorite of I should say. Coz anything u make out of non-veg becomes his favorite. I never liked mutton very much but now I too am a big fan of this.

This is a very wonderful dish...a must try!


Mutton – 1kg cut into cubes

For Marinating

• Ginger – 1 tablespoon

• Garlic – 11/2 tablespoon

• Green chili – 2-3

• ¼ tsp turmeric powder

• ½ tbsp coriander powder

• Garam masala- ¼ tsp

• Curry leaves

• Salt – accordingly

For Masala

• Large onion – 2 thinly sliced

• Ginger – 1 tablespoon

• Chili powder – 1 tablespoon or according to your taste

• Coriander powder – 1 tablespoon

• Turmeric powder – 1/2 teaspoon

• Tomato – 2 chopped

• Salt & Oil – accordingly

• Curry leaves

Whole Masala’s for grinding

• Clove – 5-6 pieces

• Cardamom – 3-4

• Cinnamon – 2-3 small piece

• Fennel seed – 1tbsp

• Bay leaf – 1


• Marinate the mutton pieces with the ingredients under MARINTE & keep for half an hour.

• Heat a pressure cooker, add this marinated mutton along with 1 cup of water and cook till done. Keep aside

• Heat oil in a pan. Add sliced onion & sauté till very soft and translucent.

• Add ginger, curry leaves and stir. Cook for 3-4 minutes, add the powdered whole Masala’s, coriander powder, chili powder, turmeric powder salt and stir.

• Add cooked mutton along with the water. Stir till the gravy thickens.

• Add tomato and cook till all the water is gone and the masala’s get coated on the mutton pieces, stirring frequently.

• Remove from flame.

November 13, 2009

Eggless Almond cookies

  • Maida / All Purpose Flour: 2 Cups  
  • Soften Butter: 1 Cup  
  • Powdered Sugar: 3/4 Cup 
  • Coarsley Crushed Almonds : 1 Cup {I used a food processor}
  • Almond Essence: 1 tsp {vanilla essence will also do} 
  • Baking Powder: 1 tsp


  •  In a large mixing bowl mix butter, sugar, baking powder and vanilla extract untill light and fluffy. 
  • Add almonds and mix very well. Then gradully add flour and stir it very well until all ingredients comes together. 
  • Preheat the oven to 325 degrees F. Line cookie sheets with parchment paper. Roll dough into walnut sized balls, or drop by rounded tablespoonfuls onto the prepared cookie sheets, leaving 2 inches between cookies.  
  • Bake for 10-12 minutes in the preheated oven. Allow cookies to cool on the baking sheets for 10 minutes. Once baked, the cookie will feel soft on touch but once cool it will harden. If you over bake beyond the mentioned time limit, you will have a very crunchy cookie.

November 12, 2009

Masala Prawns

This is my mom's special prawn curry! Its really fantastic! Finger licking good.She makes this in two forms.When she needs this as a gravy she will add a little more coconut milk and cook till the shrimps are done other timed she makes them into a dry form till all the coconut milk is gone. This recipe is for the dry version

  • Cleaned Prawns/shrimp/konchu/chameen – 250 gm
  • Onion – 1 medium, Sliced very thinly 
  • Ginger paste – 1 tbsp
  • Garlic paste– 1 tbsp
  • Chile Powder – 1 tbsp (or depending on your taste)
  • Corriander powder- 1 tbsp
  • Turmeric powder – 1/2 teaspoon 
  • Garam Masala – 1 teaspoon
  • Cocum(kudampuli) – 2 small pieces cleaned and soaked in water
  • coconut milk – 1/2 cup 
  • Curry leaves
  • oil
  • Salt

  • Marinate the shrimps with a little turmeric and chilie powder for about 15 minutes.
  • Heat oil in a pan and fry the shrimps for 1- 11/2 minutes on both sides.Just to get the outer surface crispy.Remove and keep aside.
  • In the same pan saute onion,ginger & garlic.
  • When onion becomes soft add all masala powders and mix well. When masala powders are roasted well & oil starts appearing add cocum and the water. Mix well.
  • Add cooked prawns and stir for 2-3 minutes. Add salt & curry leaves. Add coconut milk and cover .
  • Cook till the prawns are done & the coconut milk is completely dried.
  • Add 1 teaspoon of oil & saute for 5 more minutes. Remove from flame.
 Can be served as a side dish for rice and roti's







Bsemah (Coconut Semolina Cake) Arabic Dessert

Bsemah (Cocnut semolina cake)I got this recipe from Arabic bites. I made a few modifications to this.You can get the original recipe from here.


  •  3 cups shredded sweetened coconut.
  • 1 cup all purpose flour. 
  • 3/4 cup semolina. (can use Cream of Wheat)
  • 1 cup sugar. 
  • 3/4 cup milk. 
  • ¼ cup coconut milk 
  • 2 Tablespoons butter. 
  • 2 eggs.
  • 2 teaspoons baking powder.
  • 1 teaspoon Vanilla.


  • 1)Grease a 9 inch pan. 
  • 2)Beat sugar and eggs until light and fluffy, add butter, milk, coconut milk,vanilla stir.Add in the dry ingredients. 
  • 3)Pour mixture into prepared pan. 
  • 4)Bake in a preheated oven 350 F, for 30 minutes or until it turns golden brown. Insert a toothpick in the center of the cake if it comes out clean its time to remove it!

November 11, 2009

Radish Curry

  • Grated raddish : about 2 cups
  • Onion 1 chopped finely
  • Tomato small : 1 chopped
  • Red chilie powder  1 tbsp or depending on your taste
  • corriander powder  1 tbsp
  • Turmeric powder : 1/4 tbsp
  • Asafoetida : a pinch
  • Cumin powder : 1/2 tsp
  • Mustard seeds
  • Curry leaves
  • oil

  • Heat the oil in a pan. splutter the mustard seeds. Then ass the curry leaves,asafoetida and onion.
  • When the onion turns translucent add all the powders and mix well.
  • Add the grated radish and salt. Mix. Cover with  alid and let the radish cook for 5 minutes in low flame.Stirring occassionaly.
  • When the radish is half cooked add the chopped tomatos and cook.Continue to cook for another 7-8 minutes.Remove from flame.
Goes very well with chapathis and as a side for rice.
If you like you can also add the leaves of the radish. Wash the leaves very well to remove any soil particles from it. Add it along with the grated radish.
You can make this into a semi-gravy by adding 1/4 cup water after the tomatoes are cooked.For the dry version cook the radish till all the water from the radish has evaporated.

November 5, 2009

Aloo Gobhi Adraki~Ginger flavored potato cauliflower stew

This is a very easy recipt that I foud in was very simple and delicious with chappathi.I followed the recipe as it is.
  • Potatoes, 1 inch cubes 2 medium
  • Cauliflower , large florets 1 medium
  • Oil 3 tablespoons  
  • Cumin seeds 1 teaspoon  
  • Green chillies, slit 3  
  • Ginger paste 1 tablespoon  
  • Turmeric powder 1/4 teaspoon  
  • Red chilli powder 1/2 teaspoon  
  • Salt to taste  
  • Yogurt 2 tablespoons  
  • Ginger, cut into thin strips 2 inch piece  
  • Tomato, chopped (optional) 1 large  
  • Fresh coriander leaves, chopped 2 tablespoons   

  •  Heat oil in a kadai and add cumin seeds.
  • When they begin to change colour, add green chillies and ginger paste. Sauté for half a minute.
  •  Add potatoes and cauliflower and stir. Sauté for two to four minutes.
  • Add turmeric powder, red chilli powder and salt and mix. Add yogurt and mix again, cover and cook on medium heat till done.
  • Add ginger strips and stir well. Add tomato and stir.
  • Garnish with coriander leaves and serve hot.




November 4, 2009

Thenga varutharacha sambar (fried coconut vegetable chowder)

When I returned after my vaccation to India, mom prepared and gave me a pack of thenga varuthath (Fried coconut).I told her I dont want it. it might get spoiled by the time I reach here but she insisted it will not and to take it along.She was right it didnt. It did make a lot of my cooking a little easier and tastier.That mothers touch!! I had just a little of it left so I decided to finish it with this tasty Sambar.Pria, of house of spices, has made a differnt version of this coconut sambar. Check it out!

  • 1/2 cup Toor dal
  • 1 large Potato, peeled
  • 1 tomato
  • 1 onion
  • 6 Lady finger
  • 1 carrot
  • 7-8 snap beans
  • Asafetida - a small piece  or maybe 1/4 tsp powder
  • 1/2  tsp Fenugreek seeds
  • corriander powder 2 tbsp
  • Turmeric powder 1/2 tbsp
  • Chillie powder 1 tsp or according to your taste
  • Tamrind 1 lemon sized ball, soaked in water.
  • 1/2 cup thenga varuthath (Fried sesoned coconut)  TO MAKE thenga varuthath u need
  •                                1/2 cup grated coconut
  •                                 curry leaves a few
  •                                1/2 tsp Fennel seeds (Perumjeerakam)
  •                                1-2 pieces red chilies flakes
For Tempering
  • 1/2 tsp mustard seeds
  • curry leaves few
  • Shallots 3-4 chppoed
  • 1-2 Red chillie flakes, broken
  • Making Thenga masala
  • In a small pan add the Asafetida piece and roast it for a  few seconds. Remove from pan. Crumble the Asafetida into small pieces using the back of a spoon{if using the powder omit this step}.Add the fenugreek seeds in the same oil. Remove from pan. If you are making the thenga varuthath, you can add it to the pan and roast the ingredients now.Remove when you get a nice aroma and a brownish color.Crumble the Asafetida into small pieces using the back of a spoon. Add this and the roasted fenugreek seeds, 1tbsp corriander powder to the fried coconut. Grind this mixture with little water into a very smooth paste and keep aside.
  • Cook dal with 1/2 tsp turmeric powder salt and water.
  • When done, add the cubed potato,chopped onion, chopped carrot and sanp beans to the dal. Add 1 tbsp corriander powder,chilie powder, turmeric powder salt and the tamrind water.The water should just cover the vegetables. Cook till done.
  • When this is done and the brinjal,when half done add the lady finger and the tomato and the ground coconut mixture.Cook till the tomato piesec are done.If you feel curry is toot hick and a little water to your desired consistency.
For Tempering
  • Heat oil in a kadai. Splutter the mustard seeds. Add the chopped shallots when it turns light brown add the curry leaves and the chillie flakes. Pour this over the sambar.
  • Serve this with Rice, Dosa or Idli.

November 3, 2009

Easy Baked Cheese and Vegetable Twist

This is a very intersting recipe that I found in the food and family magazine. I made some modifications to suite more of my Indian taste buds. I omitted the cream cheese and egg that was asked. (No need to increase more weight).

My version goes like this
  • 1 can refrigerated crescent dinner roll.
  • ½ cup onion chopped and lightly sautéed in olive oil
  • 1 cup broccoli cuts 
  • 11/2 cup of mushroom sliced 
  • ½ cup olives cut into quarter.  
  • ½ cup Low fat Italian Three cheese blend  
  • 1-2 tbsp Hot sauce (not in recipe) 
  • A pinch of salt
Included in recipe but I didn’t use 
  • 1 egg 
  • 2 oz cream cheese softened
  • Mix all the ingredients ,other than the dough ,in a large bowl and keep aside. 
  • Unroll the crescent dough and separate into triangles.
  • Arrange the triangles into a circle on a parchment or foil lined baking sheet as shown in the picture. The shorter sides of the triangles overlapping in center and points of triangle towards outside. 

  • Spoon the mixture onto the dough near the center of the circle. Bring the outside points of the triangles up over the filling, then tuck under dough in center of ring to cover filling.  

  • Bake in a preheated oven of 375* for 15 to 20 minutes until crust is golden brown. 
Enjoy warm!!

November 2, 2009

Tehari~ A Bangladeshi Biryani and An Award

Tehari or Tahri, in north India is commonly refeered to vegetable biryani. But in Bangladesh Tehari is referred to Biryani made from bothe meat and veggies together! Interesting isnt it!! Even the taste is wonderful. The first time I had this from my friends house, was like a burst of flavor in my mouth. Oh yes!! I got the recipe direct from her...



To marinate

  • 2 lb mutton
  • 2 cups plain yogurt
  • 2 tbsp. coriander powder
  • 1 medium onion, chopped
  • 1 tbsp red chillie powder
  • 2 tbsp ginger garlic paste
  • 1/4 tsp turmeric powder
  • 1 tsp pepper
  • 1/2 tsp garam masala
  • 1/2 tsp shahi jeera
  • 1 tsp javeri
  • 2 tbsp oil
  • 1 tbsp lemon juice

  • 4 cup rice
  • 2-3 medium sized tomatoes
  • 1 small onion, to fry chopped
  • 1/2 tsp shahi jeera
  • 1/2 tsp garam masala
  • 1/2 tsp red chillie powder (according to ur taste)
  • lemon juice [2-3 lemons]
  • 1/2 tbsp ginger garlic paste
  • curry leaves, a few
  • 1/2 cup coriander leaves roughly chopped
  • 1/2 cup mint leaves.
  • 2 green chillie ( Take according to your taste)
  • 1/2 cup mixed vegetables  ( I used diced carrots and peas)
  • 1 medium potato cut into medium cubes and boiled.

  • Soak the rice in water for 30 minutes.
  • Marinate the mutton pieces with all the ingredients under to marinate, for one hour. cook the mutton in the pressure cooker. Once the mutton is cooked and the steam is all gone, open the cooker and mix the mutton gravy so that all the onion is turned into a paste. Put this aside.
  • In a heavy bottomed vessel{If you dont use heavy bottomed vessel the rice will get burned},heat the oil and fry the onion till it turn brownish.
  • Add the ginger- garlic pase and 1/2 tsp shahi jeera
  • mix onion and ginger-garlic paste for 5 min.[be careful it can burn fast]
  • now add the chopped tomatoes in it ; fry until toamtoes become soft
  • put curry leaves, mint, green coriander,green chiilies fry 2-3 min.
  • add 4 cups water .Bring it to boil now add the curry in pressure cooker mix.
  • Once this starts to boil, add the drained rice ,lemon juice and garam masala, chilie powder. Mix well. Add the vegetables.Mix.
  • Add 1 tbsp oil to prevent the rice from sticking to each other.
  • Turn the heat to medium  high and keep stirring the rice until all the water gets absorbed and the rice is almost 3/4 th cooked. now cover the vessel with its lid turn the flame to very low and let the rice sit for 10 - 15 minutes.
  • Serve  hot Tehari with raita.

Award time!!

My friend Sarah Naveen has passed me an award. Thank you Sarah Naveen for the wonderful encouragment.