Monday, February 28, 2011

Home made Bourbon- My first Biscuit

My kids are very fond of chocolate cookies so I thought to make them over this weekend. This was my first successful attempt after facing several disasters in the past. Biscuits are kid's treat and if they are made with cream layer in between..... can be irresistible for adults too.
I found the recipe here and decided to follow that but afterwards I realised that it is not going to work with me so little changes in the recipe.

Saturday, February 26, 2011

Moong Dal Chilla Pizza

I was preparing Moong Dal Chila for lunch today. The recipe took a twist and it became Chila Pizza. Usually I've to  run around my son  to feed him as he is always on the go but to my surprise, today I was sitting at one place to feed him and he was coming to grab his bite. This was a pleasant surprise.
Refer here the recipe for Moon Dal Chila.

Thursday, February 24, 2011

Hi Friends,
I'm very happy today as I got this award. Thanks Charitha for being so nice to give this award. This award is given to me to participate in "A For Appetizers " event.

Moong Dal Chila

Moong Dal Chila....Yummy! I relished Moong Dal Chilas made by my mom since childhood. I remember in north indian weddings, Moong Dal Chila corner was most crowded. Its an easy dish to make and yet very nutritious. Generally people don't like this dal but usually  they  enjoy in this form. If you, your stubborn kids or hubby ;-)) who are dead against this lentil, you may want to try this recipe once.

Chana Kadhi

We love kadhi. It can be made in different ways. But the basic recipe is same. It is made of a thick gravy of sour yogurt and chickpea flour. You can find it in different consistency.  Kadhi Chawal is a great combo. If you taste it once, I bet that you will crave for it again and again.  My husband, who is not a big fan of yogurt based gravies, loves Kadhi a lot. 

Wednesday, February 23, 2011

Broken Wheat Upma

Broken wheat is also known by bulgar wheat or Daliya. It is commonly used in Indian kitchen. After cleaning and husking the wheat is milled coarsely to make broken wheat. Then it is processed to the size that is required. This is a nutritious form of eating wheat as it is not refined and does not loose out on any of the nutrients that are present in whole wheat. It is a good source of the daily requirement of fiber and manganese in your food. 

Monday, February 21, 2011

Event Announcment - Holi Aayi Re

Hello Friends,

This is another new wonderful year and one of most beloved festivals, Holi is here again. This festival is usually celebrated in March and to welcome the spring. Hence it is also called as Basanta-Utsav ("spring festival").
Holi is celebrated for two days. First day, which is known as Chhoti Holi (little Holi), Holika Dahan (bon fire) is performed to commemorate miraculous escape of Prahlad (a ardent devotee of Lord Vishnu), when demoness Holika tried to killed him. On second day, known as Dhulandi,  people throw gulal (colored powder), colorful water on one other and there is riots of colors everywhere. Of course, since it is one of main Indian festival, it cannot be completed without wide varieties of foods. Gujiya (a sweet dish) is main attraction of the food, which is relished by all on this day. Hence I thought, why not start a new event to celebrate this festival in its full rhythm. So friends, let’s participate with full zeal in this splash of joy and colorful festival of Holi!

Guidelines for Celebrating Holi Event

  • Send entry for any dish traditionally prepared at your place to celebrate the Holi be it sweets, savoury snacks, curry, parathas etc. In case, you want to send something non-traditional, don’t be shy; feel free to send that too. It should be vegeterain, eggs are not allowed.
  • Since it is festival of colors and we want to fill our lives with colors of Love, colors of life, colors of joy and so on. So try to make your dish as colorful as possible. 
  • The last date of sending entries for Holi Aayi Re is 20th March 2011 30th March 2011.
  • Bloggers need to add a link back to this event announcement. I would be glad if you can include the Vibrant and Colourful Holi logo.
  • There are no restrictions on the number of entries.
  • If possible, please refer at least couple of your fellow bloggers/ friends and encourage them to participate. This way, we can augment the size of our virtual feast and you will win a special Thank You Award.
  • Do your entries sooner so the referred folks can participate too!
  • Send in your entries at with the subject line “Holi Aayi Re” along with the below mentioned information:
Dish Name:
Blog’s Name:
Post URL:
Picture of the Dish:
  • Non Bloggers need not to get upset. Email your recipe along with the picture. We will post it on your behalf and include it in the round up.
  • Old posts are accepted, provided they are republished by linking back this event announcement along with the logo. 

Saturday, February 19, 2011

Paneer Pasanda

A tasty dish, different from the regular and yet will make you want more. As the name says Paneer is the main ingredient of this dish, I want to tell innumerable benefits of paneer. It is very much used in Indian homes to prepare many items such as various kinds of gravies, delicious sweets and savories. 

1. It is a rich source of calcium. It makes teeth stronger. It helps to build bones also.

2. It prevents osteoporosis disease which is to occurred to old age people. Paneer is a boon for old age people. They must consume it daily.

3. It reduces insulin resistance syndrome. Hence it is beneficial in insulin based diabetes. But diabetic patients should use it after consulting doctor.

4. It reduces and prevents back and joint problems.

5. It is very good for stomach. It prevents various stomach disorders.

6. It helps to protect against the dangerous disease of cancer.

7. It is a rich source of protein and calcium. It is very good for growing children.

8. Protein and calcium deficiency lead to many disorders in children. To prevent it make paneer a part of their diet.

9. It helps in the productions of tissues in the body.

10. The whey(remaining liquid part) is also very useful, it acts as cleansing agent. It pulls water from the body. Whey helps to function urinary systems properly.

11. Paneer is very useful for digestive systems by activating the hydrolysis of the protein.

 Paneer taken in moderate quantity daily can help to reduce the weight.

13. During the cough and cold , milk and milk items are avoided. But fresh paneer can be given to children. 

Thin slices of paneer sandwiching a rich stuffing in between is  paneer pasanda.......
While browsing I saw this recipe here

Wednesday, February 16, 2011


Falafel is very popular in the Middle East as a fast food. Vendors sell it on the street corners in Cairo. As a main dish, it is served as a sandwich, stuffed in pita bread with lettuce, tomatoes, and tahini. As an appetizer, it is served on a salad, or with hummus and tahini. Falafel is a favorite among vegetarians.
I made Falafel with garbanzo beans. Chickpeas, or garbanzo beans are an important source of nutrition, with trace minerals, fiber and protein. They are a rich source of molybdenum, which is a crucial nutrient for anyone who consumes sulfites, found in wine, luncheon meats, and salad bars. This trace mineral helps to detoxify sulfates, which would otherwise build-up and be harmful to the body. Molybdenum also is necessary for various enzymes, normal cell functioning and the health of teeth and bones. A deficiency is associated with mouth and gum problems, as well as impotence in elderly men. One cup of cooked garbanzo beans provides 184% of the daily recommended amount of molybdenum.

Tuesday, February 15, 2011

Cabbage Raita

 Raitas are a sort of Indian side-salad, sauce or dip - good for serving with spicy food, but equally good on their own as a refreshing snack. Raita can be made in many ways. The ingredients can vary depending on what's in the fridge and if you travel in India, you'll be constantly surprised by what turns up on the table when you order raita in a restaurant. The consistency can vary as much as the ingredients and you'll come across everything from salty, highly-spiced watery sauces which are great for pouring over boiled rice to thick salads which are almost a meal in themselves. The yoghurt-based sauce is the defining characteristic and makes this salad excellent for the digestive system. Raita should always be served chilled and consumed as soon as it is made. You can always make a simple Raita you can just use salt and pepper with yogurt.

Fried Idli

A simple yet flavorful snack. In my opinion, making fried idli is the best use of leftover idlies. I like this so much that I make it with fresh idlis :) It can be served in between meals or as a hearty breakfast

 We first tasted it in my cousin’s place when we had gone for a visit to his place. My bhabhi made this tasty snack for us.The below recipe serves two-three people, but it is so tasty that one person can eat this dish made for two. Lol :-D  

Monday, February 14, 2011

Uttapam - xoxo

Loving is not just looking at each other, it's looking in the same direction. 
 ~Antoine de Saint-Exupéry, Wind, Sand, and Stars, 1939

Happy Valentine Day to Everyone. Hurray Valentines Day is here and i am sure everyone will be busy trying to put up something special for their Valentine on this Valentines Day! I believe, the best way to win a great heart is to cook good food loaded with lots of LOVE. Today for breakfast I made these xoxo uttapam.

Uttapam is a very popular dish which originated in south India. It is also spelt as uttappa. Uttappa has not only become a favorite all over India, it is also appreciated by the visitors from other countries.
You could call it Indian pancake similar to dosa. The dosa batter is made from rice and urad dal.The same dosa batter can be used to make uttappa when it has turned sour after 2-3 days.
You can also make instant uttappa by mixing some flours.
We can make onion uttappa, tomato uttappa, mix vegetable uttappa etc. This uttappa is served with coconut chutney.
 You can have it breakfast or dinner. It can also be eaten as evening snack. Doesn't matter when. It is good to eat any time and for any meal.

Dosa batter 1 cup
Tomato 1
Small Onion 1
Bunch of fresh Coriander leaves
Little broken Cashewnut
Green Chillies 1-2

Put all the vegetables  in a small chopper and cut them very fine. In a cup of batter, mix all of it and add little salt. Put your non-stick pan or tawa on burner and heat it up to medium heat. Use a serving spoon to spread the batter thick, spread a tsp of oil on sides (optional) and cover the pan for a while. Fire should be between medium and low. When it is ready (light brown) remove the lid and turn the Uttapam with the help of a spatula. Allow it to bake for a while without the lid now. Turn it once more and keep it for less than a minute to make it crisp. Serve with sambar and coconut chutney.

Dosa Batter:
Batter is made up of 1 portion of urad dal and 3 portions of rice. Rice and dal are washed separately and left overnight to soak well and after grinding them very fine separately, they are mixed well and left to ferment in a warm place for 12 to 18 hours.

Sunday, February 13, 2011

Dal Palak

Dal and palak (Spinach) make a very healthy combination. This dal can be cooked with chana dal (bengal gram lentil) or even moong dal (yellow lentils) or toor dal. I prefer this recipe with tur  dal.
Dal palak is very easy to make. It cooks very fast in a pressure cooker. 
It can be served with hot rice or chapati.
Toor dal/Yellow lentil - 1 cup
Fresh green spinach, chopped - 1 cup
Turmeric powder - 1/4 tea spoon
Ghee- 2 tbsp
Salt - to taste

Jeera 1/2 teaspoon
Hing - a pinch
Ginger paste - 1/2 teaspoon
Green chilli - 1

Pressure cook the dal and spinach with some turmeric and salt for 2-3 whistles. Heat 2 tbsp ghee in a kadai, crackle some jeera, add the ginger paste and green chillies and fry for a minute. Add the cooked dal-spinach and mix well. You can add  onion and tomatoes too but generally I don't use onion in my dal, this is the way I make dal.
Serve hot with rice or phulkas.

Sending this to Food palette series Green

Saturday, February 12, 2011

Aloo posto

Aloo Posto  is extremely tasty and very easy to cook. It is a very delicious Bengali recipe which is best served with rice. 'Aloo Posto' is potatoes cooked in poppy seed paste.

Posto (Khus Khus in Hindi and Poppy Seeds in English) is an integral and popular ingredient in any Bengali kitchen. It is either used in gravies or as a main dish.

While searching for poppy seeds on world wide web I came across its benefits. Apart from its quality of adding flavour, poppy seeds are a great source of fatty acids, calcium and carbohydrates. It enhances enzymes too. Other not so known benefits of poppy seeds are:

  • Poppy seeds are storehouses of opium, which serves as a useful ingredient for preparing various herbal medicines.
  • The seeds are a source of different types of minerals, like iodine, manganese, magnesium, zinc and copper.
  • They are beneficial in enhancing enzymes, like diastase, lipase and nuclease, in the human body.
  • Poppy seeds are a good source of fatty acids, especially the omega-3 fatty acids, which are required by the human body to ensure good health. These seeds can be consumed in various forms to supply these acids to the body, to make it immune to various diseases.
  • They help in enhancing energy levels in human body, as they are a good source of carbohydrates.
  • The linoleic acid present in poppy seeds helps protect human body from heart attack and other heart-related disorders.
  • These seeds are also considered to be helpful in facilitating effective digestion in human body.
  • The oil made out of poppy seeds has proven beneficial in treating breast cancer, as it contains oleic acid.


4-5 Potatoes
2 tablespoon Poppy seeds
1/4 teaspoon cumin seeds
1/4 teaspoon Fenugreek seeds
1/4 teaspoon Mustard seeds
1/4 teaspoon Kalongi
2 Green chillies
1 tablespoon oil
Water to make poppy seed paste
Wash, peel and dice the potatoes into one inch sized cubes. Take a microwave bowl, add potato cubes with enough water to cover them. Microwave for 5 mins or untill the potatoes are cooked(ensure that the potatoes do not become too mushy). Keep aside. Soak poppy seeds in 1 cup of boiled water for 30 mins. Drain and put poppy seeds in a blender. Add green chilli, ½ tsp salt and ¼ cup water and blend to form a smooth paste. Heat oil in a kadhai. Add mustard seeds, methi, jeera, kalongi  and let them splutter. Reduce the flame. Add the poppy paste and stir fry for 3-4 mins. Add the semi-cooked potatoes to the poppy paste, mix well and again stir fry for 2-3 mins.  Add water and cook till the water evaporates and the potatoes are done. 8. Transfer in a serving bowl and serve hot with rice and daal. Instead of steaming the potatoes, you can directly cook them with the poppy paste with with enough water to cook the potatoes until tender.

Friday, February 11, 2011

Tawa Fry Paneer Tikka Masala

Paneer Tikka is a fancy food which many people think can be made only using the tandoor and oven. Believe me with this simple recipe you can make delectable Paneer tikkas at home on tawa and surprise everyone.
Soft chunky pieces of paneer marinated in spiced yogurt and grilled to perfection makes it a protein packed low calorie tasty food.
Paneer Tikka Masala is a gourmet dish which is simple to cook but very flavorful. Marinated paneer with tomato gravy makes a delightful dish for a formal dinner.

 Ingredients for Paneer Tikka
  • Paneer 1/2 packet (I used Nanak Paneer)
  • Capsicum 1 1/2 medium
  • salt 1/2 teaspoon
  • Kashimiri chili powder 1/4 teaspoon
  • Ginger garlic paste 1/2 tablespoon
  • coriander powder 1/2 teaspoon
  • Chat masala 1/2 teaspoon 
  •  Hung yogurt 5 tablespoon
  • Garam masala 1/2 teaspoon
  • Black pepper powder 1/4 teaspoon
  • Cumin powder 1/2 teaspoon
  • Leamon juice 1 teaspoon
  • Methi powder 1/4 teaspoon

For Gravy
  • 3 medium size tomatoes
  • 1 onion medium size 
  • 1 green pepper 
  • 1 tablespoons oil
  • 1/2  teaspoon cumin seeds (jeera)
  • Pinch of Hing
  • 2 bay leaves
  • 1 tablespoon coriander powder
  • 1/2 teaspoon paprika (dagi or kashmiri mirch)
  • 1/4 teaspoon turmeric
  • 1/2  teaspoon sugar
  • 1 teaspoon cashew paste 
  • 2 tablespoons Kasoori methi 
  • 1/4 teaspoon garam masala
Slice the paneer and capsicum about 1/8 inch thick and about in one inch squares. Mix all the ingredients  mentioned for paneer tikka in a bowl, transfer the mixture to a Ziploc cover, add paneer and capsicum pieces to it and toss them properly so the paneer and capsicum is coated with the mixture evenly.Put in the refrigerator for 4 hrs.

After 4 hrs take the Ziploc out from the fridge. Heat the tawa and driggle some oil on the tawa. Put all the paneer and capsicum peices and the mixture on hot tawa until all the mixture become dry. Turn the pieces to roast from both sides evenly.

Paneer Tikka is ready to go in the gravy.

Gravy Method
Blend tomatoes and green chilies to make a puree and keep aside. To prepare the gravy, add 1 table spoon of oil in a frying pan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and hing after seeds crack add bay leaves and stir for a few seconds. Add the eonion paste and rost untill golden brown, add the tomato puree, coriander powder, turmeric, red chili powder, sugar, and cook for about 4 minutes on medium heat. Add the cashew paste and mix it well. In another few minutes sauce should be thick.
Let the sauce cool and then transfer it to the mixer jar and churn it for few mins. It will give a fluffy and creamy texture to the gravy, like restaurants. Put the sauce back to the pan and add the stir-fry paneer in the tomato gravy and let it cook for 3 to 4 minutes on low medium heat. Turn off the heat and add kasoori methi and garam masala stir slowly and cover the pan for few minutes. Serve hot with your choice of Indian bread or over the rice.


Linking it to Healthy Cooking Challenge. This month this challenge is calling Healthy Curry 

Thursday, February 10, 2011

Dal makhni - not buttery at all but tasty

I always associate dal makhni with lots of cream and butter. That's what most recipes suggested and the version in restaurants presented. Creamy dal makhni with lots of ghee, butter and cream taste heavenly with Naan and rice. Yum.

I used to make dhal makhni just the same way, lots of cream, butter and ghee. The more butter and cream you add the better it is. I would happily pour a packet of cream and butter.

Now a days hubby dear is avoiding eating extra calories so I thought to make it in only 2 spoon oil. OMG!!! I was shocked. I never thought something that tasty could be made from less oil.

Ingredients :

2 cups Whole urad dhal/maa ki dhal. Its black in color.
1/2 cup Rajma
1/2 cup channa dal
1 inch Ginger, chopped very finely. I usually grate it
1 tsp cumin seed
2 tsp oil
1cup milk.
3 tsp curd
2 tsp roasted cumin powder
2 tsp garam masala (home made).
1 teaspoon salt

For Tadka

1 medium size tomato finely chopped
1 green chili finely chopped pieces
1 inch ginger, cut into fine long strips
1 teaspoon chole powder

Wednesday, February 9, 2011

Eggless Black Forest Cake - Ishani's Birthday

A moist, dark chocolate cake filled with cherries and whipped cream, and garnished with chocolate curls. This very popular and well-known cake originates from Germany.

Yummy, it’s enough just to imagine a creamy, delicious black forest cake and you can already feel your mouth water! Now, stop dreaming and drooling over your cake fantasies and make them reality by trying this black forest cake….

I made this cake for my daughter's birthday as she was glued to black forest cake only....I was out of any choice. I got this recipe from a eggless baking book. I made two 8" cake. I was trying this recipe for the first time. While decorating the cake I cut the hump and tasted it, I realised that cake is not that sweet so I will advise you to add 1/2 cup more sugar then the recipe given bellow.

Ingredients:1cup  beaten curd
1 cup  castor sugar(1/2 cup additional for sweeter taste)
1/2 cup  refined oil (in summer) / 3/4 cup  refined oil (in winter)
1 3/4 cup  flour
1 tsp baking soda
1 tsp vanilla essence
3 tbsp  coco powder
2 tbsp  crushed walnuts
1/4 cup  thums up/coco cola

Beat Castor sugar,refined oil,curd and vanilla essence together; now sieve flour,coco powder and baking soda together and add to the mixture; mix well and lastly add walnuts n thums up...give a quick mix and pour it in a greased pan n bake it in a pre heat oven at 220 C or 425 F for about 35 mins. Let it cool. I took the cake out after 30 mins. I was not in a hurry so I did rest of the work next day. Take out the hump, if it is there. One of my cake got some. As I told you that my cake was not sweet I needed to add some extra sugar, I took a bowl and mix  two teaspoon sugar with some coke (around 2 tablespoon. Then I poured this syrup with the spoon on the cake by adding little bit at a time. The cake absorbed the syrup and it was sweet this time :-)  
I personally don't like cherry jam so I layered it with chocolate fudge (store bought). I've used cool whip lite for the icing. I'm not happy with it because it was melting very fast. Next time probably I wont use it. I used chocolate fudge over the cake and wrapped it with chocolate curls. To make chocolate curls shave the chocolate with the peeler. Decorated with cherries and Pirouette.

Sending this to Delicious Dessert Event

Tuesday, February 8, 2011

Hariyali Kabab Curry

A tasty alternative for those who love kababs but are vegetarian, Hara Bhara kabab gets its name and green colour from the healthy spinach in it. They are not only tasty, they have a high fibre content, high protein, vitamin A and calcium, and the dish blends perfectly well with bread  or rice. Hariyali Kababs are basically vegetable and paneer koftas cooked  in thick and creamy spinach  gravy.

Monday, February 7, 2011

chocolate cups

Edible chocolate cups.......they are unbelievably simple and quick, but even better, they are impressive. You can make them for the family  or for a birthday party... they are perfect for any occasion. Fill them with your favorite ice cream or even pudding. A sweet treat that everyone is sure to enjoy.

I saw the chocolate cups here and immediatly asked hubby dear to buy white chocolate while comming back from office as I was having dark chocolate at home. And I'm very happy with the result.

Ingredients  (Makes 8 – 10 chocolate cups)
1 dark chocolate/regular bar or chips
1 white chocolate bar or chips
Paper or Aluminum muffin cups


Boil water in a saucepan. Place a vessel on top of the pan such that the vessel sits well. Pour in some white chocolate chips and stir until it melts. Now use a brush and apply a thick coating of white melted chocolate to the inside of the muffin cup in some random fashion. In the meanwhile, melt the regular chocolate. This could either be done in a microwave or the same method as white chocolate. Apply thick coating of this chocolate to the inside of the same muffin cup in which the white chocolate is applied. Place it in a muffin tray or some small vessel and refrigerate it for at least 2- 3 hours. After that, slowly peel off the muffin paper and your designer white and dark chocolate cups are ready.

Chocolate Cup after refrigeration and peeling muffin paper
Scoop some chocolate ice-cream, shave some more chocolate on top. You can also add a couple of chocolate wafer rolls for more chocolate.

I'm sending this recipe to Lets Celebrate Sweets - Chocolate! An Event Announcement  linking with Nivedita.

Sending this to Delicious Dessert Event

Saturday, February 5, 2011

Eggless Fried Icecreame

You must try my deep fried ice cream recipe. Fried ice cream is always a novelty. The whole idea of frying ice cream does not seem at all logical, yet the possibility of it fascinates and dares one to try. And, it tastes extraordinarily delicious!
                      1  family pack of vanilla ice-cream
                       1 cup crushed cornflakes
                        50  gms.  broken and roasted cashew nuts
                        melted chocolate (required as per each coating)
                         200 gms. powdered rusk
                         250 ml. oil (for frying)
              scoop vanilla ice-cream into round balls. roll them in crushed cornflakes and broken roasted cashew nuts. deep freeze for abt. 2 hrs. to harden. now remove the ice-cream balls and dip them into melted chocolate and roll them in powdered   rusk to form a thick coating. deep freeze overnight. at the time of serving,heat oil but dont let the oil emit smoke.take the balls and roll them in crushed cornflakes once again and deep fry them,take them out in a flash.cut and serve them immediately

I am sending this recipe for DeepFried Snack event.

Friday, February 4, 2011

Tawa Fry Stuffed Mini Peppers

I got a Pack of mini peppers from Costco. Now I want to consume it as fresh as possible. So I'm using it almost daily. Here is my stuffed delicious.


Mini peppers 5
Aloo cooked and mashed
Green chili as per taste finely chopped
Red chili powder as per taste
Salt per taste
1 – 2 tsp Dhania powder
1/2 tsp garam masala powder (optional)
A few sprigs of cilantro finely chopped
Lime or lemon juice as per taste
2 tsp oil


Slit the peppers lengthwise for stuffing. Heat oil in a pan, add the spices, then add the mashed aloo and mix well. Add some cilantro and lemon juice,mix and set aside. Now, fill the peppers with the aloo mixture.Add little  oil on tawa and place these peppers and let it cook. Sprinke chat masala on the peppers. Turn every side every few minutes, cover it with a little in between each turn. This will make the peppers cook as well as give that roasted flavor. Garnish with cilantro. You can eat it with roti.

Thursday, February 3, 2011

Rainbow Salad

Making a salad is very experimental. You can add different varieties of fruit and vegetables as well to give it a colorful & mouth watery look. This salad is high in fiber and low in calories, carbohydrate, cholesterol and saturate fat.

Wednesday, February 2, 2011

Baked Palak Paneer

Palak Paneer is all time favorite for all most everyone. Traditional Indian Palak Paneer is made from a soft fresh cheese, called paneer. Here is another recipe with a different style.


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