Tuesday, November 22, 2011

Mushroom baskets

Chopped mushroom - 2 cups
whole grain bread - 6 slices
cheese - 1/2 cup
chopped coriander leaves- 1 tbsp
chopped garlic - 1tsp
red chilly flakes - 1/2 tsp[ optional]
salt - as per taste

1. In a non stick pan take about a spoon full of olive oil. When it becomes hot add chopped garlic to it and saute for 1 min . Just when it turns a bit golden add chilly flakes . Wait for about 30 sec.
2. Now add coarsely chopped mushrooms and season with slat and pepper and saute for about 4 mins.
3. Just when the mushrooms are done add the cheese and put off the fire. Keep mixing to inco-operate the cheese with the mushrooms.
4. Now cut the bread into half and then spray it on both the sides with pam or apply oil/ ghee on both the side of the bread. If required you can use a cookie cutter and cut it into circles and then apply the oil.
5. Now place these bread into muffin pan and bake in the oven for about 5-7 mins at 350 deg or until it becomes golden at the edges.
6. Now remove them from the oven,add about a spoonful of the mushroom stuffing into the bread baskets which we have already baked to form hard crust.
7. Garnish with freshly chopped coriander greens and place it in oven and bake for another 5 mins.
8.Serve immediately with desired chutney or ketchup . Can be enjoyed as its is also.

Monday, November 14, 2011

batani gashi [ konkani style]

onion - 1 large+ 1 medium
garlic - 4-5large cloves
green chillies - 2-3
black pepper - 10-12
coriander leaf - 1/2cup
salt - as per taste
cooked green beans-3 cups
water - 1 cup
jaggary - 1.5 tsp
tamarind - small gooseberry size
cumin seeds - 1 tsp
oil - 1 tsp

1. Chop up onions into 4 large chunks and roast them over the rack with garlic cloves over high flame.I have used the grilling rack which i use for fluffing up phulka's. Grill until they turn blackish at the edge . Allow it to cool down.

2. Chop up the coriander leaf and green chillies. Dry roast the black pepper until you hear the cracking sound.

3.Remove the pepper corns and in the same pan add green chillies and coriander leaves and simply saute them without adding any oil for a minute or two.

4. Add everything together in a blender and make a fine paste out of all the roasted ingredients, tamarind and greens and keep aside.

5.Now pressure cook the green peas until just done and keep aside.

6. Chop one medium sized onion .

7. In a deep nonstick pan add 1 tsp of oil,when the oil is heated add cumin seeds and wait for 15-20 sec.

8. Then add chopped onion and saute till it turns slightly transparent.

9. Now add the cooked peas,add the paste and saute for few minutes. Add jaggery ,adjust salt as per taste.

10. Simmer and cook for another 5-10 minutes. Serve with warm phulkas or rice as you wish.

Moolike patheki subji

chopped raddish greens - 2 cups
onions - 1 large chopped lengthwise
cumin/jeera - 1 tsp
mustard seeds - 1/2 tsp
curry leaves - 4-5
brown sugar/jaggery - 1 tsp
red chilly powder - 1 tsp
turmeric powder - 1/2 tsp
salt - as per taste
oil - 1 tsp

1. Clean and chop the radish greens and keep aside.
2. Chop onions lengthwise and keep ready.
3. In a pan add 1 tsp of oil , add jeera,mustard seeds,dry red chilly and just when it starts to splutter add onions ,curry leaves and saute till it turns slightly transparent.
4. Now add the greens and keep mixing to blend everything together.Add 1/4 cup of water.
5. Add turmeric powder,chilly powder ,salt as per taste .
6. Cover and cook on medium heat for 5 mins.
7. Now add brown sugar mix and stop the heat. Serve with warm rotis or rice with ghee.

Wednesday, November 9, 2011

Kadle uppukari

Black channa - 2 cup
oil - 1tbsp
mustard seeds - 1 tsp
urad dal - 1/2 tsp
dry red chillies - 1-2 broken
fresh coconut grates- 1tbsp
salt - as per taste
chilly powder - 1.5 tsp
hing - 1.4 tsp
jaggery - 2 tsp

Method :-
1.Soak the dry channa overnight in water and pressure cook them adding little salt until tender.I have cooked for 3 whistle.

2. In a pan add oil and then to it add mustard seeds,urad dal,broken red chillies and curry leaves. wait till the mustard seeds starts to splutter. Then add hing to the oil.

3. Then add the cooked channa with the water ,adjust salt to taste ,add chilly powder. Cover and cook for 5 mins.

4.Switch off the heat. Add freshly grated coconut grates and cover it.Mix when ready to serve.

Monday, November 7, 2011

Dates Halwa


This is another dessert with low calories compared to others. It contains minimal ingredients,easy to prepare,yummy to taste. Beleive me friends its simply irresistable. You will be tempted to prepare it again and again. Its very healthy and good for winter as it contains variety of dry fruits.

Dry Dates - 2 cups
Banana - 4 fully ripe
Ghee - 1.5 tbsp
Cashew - 1 tsp
Almonds - 1tsp
Raisin - 1 tsp
Milk - 1/4 cup
Sugar - 1.5 cup [adjust according to taste]
Cardamom pod - 4-5

1. Put 2 cups of dates and milk in a microwave safe bowl and cook in the microwave for 3-4 mins on high. Allow to cool down.

2. Peal all 4 banan's and chop them into chunks and blend into a paste.

3. Now blend the dates with the milk into paste using the blender.

4. Take a heavy bottom nonstick pan, add 1/2 tsp of ghee, then add pureed banana and dates . Keep stirring . Then after 10 mins add sugar to the mixture. Grease a plate or a try with ghee and keep ready.

5. Keep stirring for around 15-20 mins. The color also changes to deep brown from light brown. The mixture combines to gather forming a single mass and leaves edges when stirred.be very careful and keep stirring.

6. Now take little ghee in a small kadai and add broken cashews,almonds and raisin to the ghee and fry till it turns slightly golden.

7. Now add all the dry fruits to the date mixture ,add the freshly powdered cardamom . Mix properly.

8. Now transfer the entire mixture to the greased plate and spread uniformly with a greased spoon. Allow to cool and draw lines in desired pattern .

Thursday, November 3, 2011

Creamy fruit popsicle

This is a very easy and a healthy dessert. Good one for those who are very conscious of what they are eating calories etc. This is a very good option for those late night cravings.I have tried this with many other fruits like rasberry , pine apples , blueberry......endless option. Here banana gives the creamy texture. For tropical feel try adding coconut milk mango and pine apple chunks .

Ripe banana - 1 large ( a cup app.)
Strawberry - 1.5 cups
sugar - 2 tsp
Milk - 1/4 cup
water - 1/4 cup

Method :-
1. Add banana, strawberry , sugar milk and water into a blender and make a course mixture.

2. Take a popsicle rack and fill it with the same mixture.

3. Cover and freeze it for 5-6 hrs.

4. Keep it out for 1 -2 mins before removing it from the rack.

5. If it does'nt come out easily try pouring the exterior of the rack with hot running water for 1 min then pull out.It becomes much more easy.Enjoy.

Wednesday, November 2, 2011

Broccoli Salad

This might be one of the best way to have the broccoli. Its very easy to make, requires less efforts . Let me tell you one who don't prefer to eat broccoli also fell in love with this dish. This is rich in fibers and vitamins too. It requires very minimal everyday ingredients. This had become a weekly salad in out house.As me and my hubby love to try different type of salads it has become one in our hit list.

chopped broccoli - 1 big head
chopped garlic - 1 tbsp
chilly flakes - 1/2 tsp ( optional)
olive oil - 1 .5 tsp
salt - as per taste
pepper - as per taste
parmesean cheese - 1 tbsp

1. Cut up the broccoli florets and wash them properly. Put them in a microwave safe bowl and cook them in high temperature for 2 mins .Then keep them aside.

2.In a nonstick pan add the olive oil,put the heat in medium and just when olive oil becomes hot add chilly flakes and wait for around 15-20 sec. Then add chopped garlic and fry till it turn a bit golden in color.

3. Now add the broccoli to it and mix well for anothe2 mins and remove the pan from the heat.

4. Add the prepared broccoli to the serving dish and sprinkle some powdered cheese on the top as little or more as you prefer.

5. Enjoy it when its still warm.

Wednesday, October 26, 2011

Kadle Bele Payasa / Channa Daal Kheer


I take this opportunity to wish all my friends and family to wish them a happy and safe deepavali the festival of light and happiness. This is a festival which is celebrated by all no matter which ever religion they follow. Everyone get together and celebrate it as a single caste that is human. Well its celebrated by people in different ways depending on the region they belong to. I belong to southern part of India. That is from a city called Mangalore which is located in southern part of Karnataka.Its celebrated all three days with equal importance. First one is called the naraka chathurdashi.On this day we get up early in the morning .Everybody take a oil bath ,from head to toe people smear oil,then light some patakas, light up some diyas, them take a hot water bath,pray to god then start their day with lots of sweet and savory dishes. All 3 days we light up diyas in front of our door and decorate the entire house with diyas.We exchange sweets with our near and dear ones,friends and family and so here am i to do the same with all of you.

Channa daal - 1 cup
coconut milk - 12 oz can or fresh ly prepared 1.5 cup
Jaggery - 1 cup [powdered and packed]
Elachi powder[cardamom] - 1/2 tsp
cashews ,raisins - 1 tsp each
ghee - 1 tsp
water - 1/2 cup
kesar - 1/4 tsp
salt - 1 pinch

1.Pressure cook channa daal until just done and keep aside.

2.In a another vessel take water and add crushed jaggery and bring to a boil . Then add cooked daal,coconut milk.and simmer and cook for 2 mins.

3.In a small pan add the ghee,then add cashew and raisins and roasted them till they turn slightly brown.

4.Add cashews and raisins to the daal mixture. Then add cardamom powder and cover the keep and put of the heat.

5.You can serve it hot,warm ,room temp or even cold.enjoy....

Wednesday, October 12, 2011

Ghee Rice

sonamasoori rice - 3 cups
clove - 3-4count
cumin/jeera - 1 tsp
cardamom - 3-4 count
cinnamon stick -1 inch piece broken into pieces
black pepper corns- 5-6 count
cashew ,raisins - 6-8 whole each
onion - 1 large [diced]
mixed vegetables - 2 cups
pepper powder - 1.5 tsp
chilly powder - 1 tsp
salt - as per taste
olive oil - 1/4 cup
ghee - 1/4 cup
water - 6 cups

1. Take a nonstick pan add about 1 tbsp of olive oil.On a medium heat add jeera and wait for a min. Add clove,cardamom,cinnamon, pepper corns and fry for about 2-3 mins until the aroma fills up the room.
2. Now add washed and drained rice to the pan and add 1 tsp of ghee and mix it with the spices and fry for about 3-5 mins .Now add the water ,salt,chilly powder,2tsp of oil , ghee and pepper powder and cook it in rice cooker.
3.Now in a pan fry the onions until they turn transparent.add the vegetables and saute for another 3 mins.
4.Just when the rice is almost done add the vegetable and mix well .Cover and cook for5 mins until its done perfectly.
5.In a pan add 1tsp of ghee and add cashews and raisins fry them till it turn a bit brown.
6. Add it to the rice and serve when its still hot.Enjoy....

Wednesday, September 28, 2011

Creamy tomato carrot soup

Carrot - 2 cups diced
Tomato - 3 large
onion - 1 medium size
garlic - 2 large cloves
ginger - 1tsp grated
cumin seeds- 1 tsp
chilly powder - 1 tsp
sugar - 1 tsp
Garam masala- 1tsp
pepper powder -1 tsp
butter - 1tsp
olive oil - 1 tsp

1. Pressure cook carrots until they are very tender. Puree it until it forms a fine puree.
2. Puree the tomatoes and keep aside.
3. In a pan add little bit of oil and butter . Then add cumin seeds and wait till they splutter. add onions and stir till it turns transparent. Now add ginger and garlic and stir for another 2-3 mins.
4. Now blend all the contents of the pan to a fine paste.
5. Add the remaining butter and oil and the cumin seeds[jeera] and just when it sizzels add all the puree into the pan and add all the masalas .
6. Add salt ,sugar and enough water as per your preference and simmer and cook for another 10 mins.
7. Garnish with pepper powder and butter. Enjoy....

Instant oats idlies

This is a recipe which i cant wait to share with my friends. Believe me my friends they came out so good and fluffy.It not only looks good but the taste is unforgetable. Even my three year old ate 5-6 idli without any fuss. I have got a special liking towards oats. Always try to use it in different ways to use it in various foodies. I just like the flavour what it adds. Yumm....I started to use it forcefully thinking its good for health . But now im so addicted to the taste what it renders. I have prepared a bunch of items but guess this is the best and even the upma. I will post the recipe soon. Till then enjoy trying these idli

Oats - 1.5 cup[ I used steel cut oats ]
Sooji coarse - 3/4 cup
curds - 1.25 cups
water - 1 cup
cooking soda - 1/4 tsp
salt - 1 tsp or as per taste
Olive oil - 1 tsp

1. Dry roast oats in a non stick pan for around 4-5 mins till you can smell the aroma. Keep it on the side to cool.
2. Dry roast sooji/samolina for about 5 mins till it turns slightly brown,allow to cool.
3. Now finely powder the roasted oats using a blender.
4. Take a large mixing bowl,add the oats powder,samolina,salt curds and water.Adjust water as per needs .
5. Batter will resemble idli batter But it will be a bit slimmy .
6. Add the cooking soda and mix well and keep aside for 5 mins.
7. Now greese all the idli trays with litlle bit of oil and pour the batter uniformly on all the trays.
8. Steam cook for about 8-10 mins .Immerse a tooth prick to the centre and if it comes out clean the idli is done.
9. Remove and serve warm with sambar or chutney on the side.
10. Enjoy warm or room temperature.

Friday, September 2, 2011


Chouthi is a festival which is celebrated all over India. W e celebrated in a grand manner at my place. Various savory and sweet dishes r prepared in every house. Most of them even keep lord ganesha's idols ,decorate mantapa's prepare naividyam like panchakajjaya, moodaka, ladoo,chakkuli , kodubale, vadai and lots more. Same with us .We enjoy to prepare and have the deep fried goodies, variety of sweets and crunchy savory without any guilt in the name of ganesha..... so GANAPATHI BAPPA MOREYA......MANGALA MOORUTHI MORIYA..

For the dough:-
All purpose flour/ maida - 2cups
Sooji [fine] - 1/4 cup
Ghee - 1 tbsp

For the stuffing:-
coconut grates - 1.5 cup
Jaggery [powdered] - 3/4 cup
Cardamom powder - 1/4 tsp
Ghee - 1 tbsp
oil - for deep frying

1. Take all the ingredients required to prepare the dough in a large bowl and need it into a dough just like we do for poori adding water little by little and keep aside.

2. In a pan add ghee and just when it melts add jaggery and just when it melts add coconut to it and keep stirring to combine all the ingredients.

3. Now continue to stir until all the water evaporates and it thickens a little. Allow it to cool.

4. Now roll out small balls out of the dough previously prepared almost size of big goose berry .

5. Roll the ball to thin small poories and place about a small spoon of stuffing and bring all the edges together and seal them .

6. Keep them in a tray covered with wet thin cotton towel to prevent drying out and cracking.

7. When all the modakas are ready for frying in a heavy deep dish pan, add oil enough to cover the modaka and fry them till it turns golden brown.

8. Remove on to a paper towel and once cooled store in a airtight container . Will remain fresh for about a 4-5 days.

Monday, August 29, 2011

Potato Curry

We always keep searching for vrath recipes.i.e a no onion garlic recipe. Here is one of the recipes which is so yummy you guys will love it as much as we do i guess.

potatoes - 5-6 medium sized

green chilles - 1-2

ginger - 1/2tsp

tomato - 1 large

coconut grates - 1.5 tbsp

coriander seeds - 2 tsp

cumin seeds -2 tsp

peanuts -2tsp

dry red chillies -4-5

turmeric powder- 1/2 tsp

chilly powder - 1tsp

hing powder - 2 pinch

tamarind paste -1/2 tsp

jaggary - 1 tsp

oil - 2 tsp


1.Dry roast dry chillies ,coriander and 1tsp of coriander for about 1-2 mins and keep aside.

2. Add 2-3 drop of oil in a pan and roast the peanuts.

3. Add peanuts,coconut and the roasted items into the blender and blend till it forms a smooth paste.

4. Chop up the potato and cook it and keep aside. Puree the tomato and keep ready.

5. In a large pan add 1 tsp of oil ,add cumin and and on a medium heat wait until the cumin [jeera] just starts to splutter. Then add green chillies and finely grated ginger then saute for 1 min. Then add the paste and saute for another 3-4 mins.

6. Now add tomato paste and tamarind paste to the mix and saute for another 3-4 mins.

7 . Add chilly powder,turmeric powder and hing . Now add the cooked potato with the water. Add salt, jaggary and enough water to bring the gravy to desired consistancy.

8. Simmer and cook for 5-6 mins. Garnish with fresh coriander leaves.

9. Serve with warm chapthi or rice.Enjoy....

Thursday, August 25, 2011

Shunti Tambuli [ ginger side dish ]

Shunti which is called aardraka in sanskrit has avery good medicinal quality.
it help in reducing kapha, increases appetite,healps in healing ajeerna,helps to cure the distress caused due to flatulance or the gas problem,anorexia .Hence we havyaka people use it in form of a simple side dish called thambuli. This is used at the beginning of a meal to increase the appetite as well as to enhance the digestion.

Ginger - 1 inch chopped

curds - 1.5 cups

Fresh coconut grates - 1/4 cup

jeera/ cumin - 1/2 tsp

curry leaves - 3-4 torn

salt - as per taste

water - 1 cup

ghee/ oil - 1/2 tsp

1. Take coconut ,ginger in a blender and blend it into a fine paste. If you are using frozen coconut then try adding 2-3 almonds to the coconut while blending this with give it the original flavor of a fresh coconut.

2.Now whip the curds with water and make buttermilk. Add this to the paste made out of ginger and coconut. Add the salt as per taste.

3.Now for tempering add ghee /oil .Here i have used ghee for added flavor and aroma.
to that add jeera [cumin] and when it splutters or slightly changes the color add curry leaves and add it to the mixture .

4.Serve with warm rice and enjoy.

Thursday, August 18, 2011

Whole masoor dal curry

This is a lovely curry made up of cooked whole masoor dal. Its rich in protiens , vit-B and lots of nutrition. This will be a good option for ones who are under weight watching diet. Its very easy to prepare and needs very less ingredients.

masoor dal - 1.5 cups

onion - 1 large

tomato - 1 medium sized

coriander leaves - 1/2 bunch [1/2 cup chopped]

green chillies - 2 large

ginger - 1 inch

garlic - 2 large cloves

garam masala - 1/2 tsp

chilli powder - 1/2 tsp

turmeric powder - 1/2 tsp

cumin[jeera]seeds - 1 tsp

oil - 1 tsp

Salt - as per taste

sugar - 1 tsp


1. Soak the masoor dal in enough water over night. Cook them in pressure cooker until tender.I cooked for 3 whistle .

2. Now take coriander,chillies ,garlic,ginger in a small blender and make a paste out of it adding little bit of water.

3. In a non stick pan add 1 tsp of oil. Just when the oil heats up add the cumin seeds. When the seeds starts to splutters add the finely chopped onions and fry till it turns slightly brown on the edges.

4. Then add the green paste and fry for around 2-3 mins or until the raw smell goes off.

5. Now add the cooked masoor dal and bring this to a boil by mixing everything in the pan.

6. Now add all the masala powder with turmeric powder ,adjust the salt as per taste .

7. Add sugar and simmer and cook for another 8- 10 mins.

8. Serve hot with garnished coriander leaves on the top.It goes well when served with warm roti , poories or even plain rice.

Tuesday, August 16, 2011


A busy lady will be very happy with a single dish and easy new ways to use the left overs of previous night. This will save some precious time,energy and don't talk about the taste where there is not even a bit of compromise. In fact this will taste even better than the pin wheel. No really the party pin wheels were really a super hit .I have converted this awesome pin wheels to another superb dish. These enchiladas are no less. They are totally a new dish out of the same left over pinwheels but much yummy and cheesy goodness. Believe it my friends they taste much better that what it appears. I coud'nt even resist to click some shots just jumped into it and had them . Its one of my favorite comfort food . So here it is....

pin wheels - 16

pasta sauce - 1 cup+ 2tbsp

cheese - 1/4 cup

1. Prepare the pin wheels as said in my prior post and set aside.

2. Take a glass baking dish and place about half the sauce in the bottom and spread it uniformly.

3. Place the pinwheels over them and again pour the remaining sauce over the pin wheels .

4. Now sprinkle the cheese all over the top and bake in a preheated oven in 360 deg for another 10-12 mins.

5. Remove and enjoy when its still hot with garlic bread on the side. Easy and a new dish out of the left over ones.


Party Pin Wheels

This is a recipe what i found online and was a winner the first time i made them for my sons 3rd b'day party. I wanted a simple, easy and no hassel recipe which would work for kids as well as adults .So was going through and found this one. Really must say it was easy as well as yummm..... What more can i say it all was empty in no time.I had made so much and even the left overs can be converted into a totally new dish believe it or not i'll share both with all my blogger and the friends who follow my blog.


sun dried tomato&
rosted red pepper tortillas - 8 count

cream cheese - 16 oz

ranch mix - 1/2 pack[small]

shredded 3 cheese mix - 1/2 cup

red and green bell peppers - 3/4 cup each

black olives - 16

tinned jalapeneo peppers -2 .5 tbsp

spring onions - 2-3

1. Mix all the finely chopped veggies ,ranch mix,cream cheese,3 cheese mix or you can even use mozzarella cheese into a uniform blend and keep aside.

2. Place the tortillas on the counter top and divide the cheese mixture equally among all 8 tortilla and then spread them into a thin layer.

3. Now roll them tightly and cover them in a aluminium foil and refrigerate them for over night or atleast for 6 hrs.

4. Then remove the foil and cut them into 1 inch slice and place them in the platter to be served.

5. This will last for about a week in the fridge.

Whole Masoor Dhal Curry

This is a healthy and creamy dish which can be made in a few minutes . Its very simple yet there is no compromise in taste.
This is the best way to get your kids eat the grains and pulses with a bit of green veggie without a complaint. This goes well with roti or just rice. Has a touch of southern India. Best for the once who are on weight watching diet too.It has very less calories and rich in fiber and vitamin-B too.

whole masoor dhal - 1.5 cup

tomato diced - 1 medium sized

onion diced - 1/2 cup

green chillies - 2 sarano

coriander leaves - 2-3 tbsp chopped[1/2 bunch]

garlic cloves - 2 big ones

ginger - about 1/2 inch

garam masala - 1/2 tsp

cumin seeds - 1 tsp

turmeric - 1/2 tsp

sugar - 1/2 tsp

oil - 1 tsp

1. Soak the dhal over night and then cook till tender and keep aside.

2. Add freshly chopped coriander leaves,ginger,garlic and green chillies into a blender to make a paste out of it.

3. In a non stick pan add oil and just when heated add cumin just when that starts to splutter add chopped onions and fry till it turn slightly brown.
4. Then add tomatoes and cook for another 3-4 mins

5. To the fried onions add the coriander paste and fry for another 2-3 mins till the raw smell goes off.

6. Now add the fully cooked masOor dhal,allow it to come to a boil. Then add salt, turmeric powder, garam masala,1/2 tsp of sugar.

7. Add enough water to get desired consistancy.

8. Garnish with fresh coriander leaves and serve with poori's , phulka or simple white rice .

Saturday, July 16, 2011

Almond and Cashew Burfee

cashew - 1 cup

almonds - 1cup

sugar - 2cup

milk - 1/4 cup

saffron - 4-5 / 1pinch[optional]

water - 1/2 cup

ghee - 1tbsp

1. Soak almond in little water and microwave it for 2-3 mins. Then remove the peal and powder them to a fine powder and keep aside. I used the milk to grind it to a fine paste as they where wet. You can soak them 3 hrs before and dry them with paper towel and powder it with the cashew.

2. Now finely powder cashews . I used roasted unsalted cashew.

3. Now in a heavy bottom non stick pan add sugar and water and heat it till the sugar syrup forms 2-3 thread consistancy. Then add the saffron and mix properly when it bubbles.

4. Now add the powder of cashew and almond paste and keep stirring constantly.Be very careful because it will stick to the bottom.

5. The mixture will combine togather to form a single mass and leaves edges. The color of the mixture will be pale bage. Now add the ghee and stir putting off the heat .

6. Grease the plate to which the burfee mixture has to be transfered and keep ready. Remove the mixture and spread it evenly to the plate . I used a flat surfaced bowl and smeared the bottom and smeared the top surface of the burfee mass into a smooth even spread .

7. After 2-3 mins draw lines in desired shape. Then when its totally cooled cut and seperate the indivisual burfee and store in a airtight container.

Tuesday, June 14, 2011

zukini balls

I had a pack of whole wheat pancake mix in my pantry and dint know what to do with it so thought of making something different and heathy out of it. I have a son who is almost 3 yrs now. He is kind of a picky eater. He does'nt like Zukini where as me and my hubby just love them. SO thought to prepare these.They came out so good that even my lil one count resist he ate up 6-7 at a strech without any fuss and any type of squash is good as you all know. The best part it its not even deep fried . Its good as an evening tea snack too.


whole wheat pan cake mix - 1.5 cups

grated Zukini / squash - 1 whole zukini

salt - as per taste

water as per the box - i used 1.25 cups

dill seeds[omam seeds] - 2 pinches

cumin seeds - 2 pinches

sambar powder - 1 tsp

paprika powder - 1/2 tsp

olive oil - 2 tbsp

1. Grate 1 whole zukini with the peal and keep ready.

2. In a large bowl mix all the dry ingredients add salt and mix properly.

3. Now add zukini grates to the dry ingredients and mix it .Now slowly add water and mix till it reaches idli batter consistancy.

4.Keeping the heat in medium flame grease the gulli appam pan with ghee or olive oil.I have used olive oil here.

5. Now fill the holes of the pan up till 3/4th and then cover and cook for about 1-2 mins .

6. Now pour about a drop of olive oil on each holes with the dough and reverse and cook for another 1-2 mins till its perfectly done.

7. Remove and repeat the process again. Can be served with tomato ketchup or coriander chutney on the side for dipping. Enjoy when its hot.

Tuesday, June 7, 2011

Gobi Parata [cauliflower parata]

Parata's are the well known north indian delicacies. It wont be wrong if we call them as comfort food too. This is one of the best way to hide some good source of veggies to your lil one. My lil boy loves any type of stuffed parata's. I have tried it with many veggies. Gobi is one such veggie which has good sources of vitamin and even iron in it. Its rich in fiber too. Low in calories good substitute for rice when shredded and steam cooked.


For stuffing-
finely shredded gobi - 2 cups
onion finely chopped - 1/2 cup
onion and ginger finely grated - 1 tsp
cumin/ jeera - 1 tsp
green chillies finely minced - 1 tsp[as per taste]
turmeric - 1/2 tsp
pepper - 2-3 pinches
fresh coriander leaves chopped - 2tsp
oil - 1 tsp


wheat flour - 3 cups
water - as required
salt - as per taste


1.Mix water , atta with required amount of salt to form a soft dough just as used in chapatti. Keep aside for 15 mins.

-BY adding 1/2 the amount of milk while preparing the dough instead of water will keep the roti soft for long.[ As this is parata i have not used milk] .
-Even adding 2 tsp of ghee to the dough while preparing along with warm water also softens the phulka's/ roti

2.Now take the finely shredded gobi in a microwave safe bowl . Add turmeric, pepper powder,saltto it and cover it with the damp tissue or towel and cook on high for 4-5 mins. Keep aside.

3.In a non stick pan add 1 tsp of oil and when it heats up add cumin seeds. Wait for it to splutter then add finely grated ginger garlic to it and saute for 1 min . Then add onions and saute till it turns transparent.

Tip- To fasten this process add salt or a pinch of sugar.
4. Then add the cooked cauliflower and fresh coriander leaves and mix properly.

5. Allow the mixture to cool.

6. Now roll out small roti to it stuff about 1 tbsp of stuffing and bring the edges closer and cover into a ball just like all other parata roll out the parata.

7. Cook properly on both sides by smearing a bit of olive oil or ghee.

8.Serve with raitha or yogurt and pickles on the side.Ready to be relished.

Friday, June 3, 2011

Strawberry Jam

Fresh strawberries - 1 pound
sugar - 3 cups
water - 1/4 cup

1. Wash and clean all the strawberries and keep aside.
2. Trim off the the leaves and chop them.
3. Add 2tbsp of water and blend them to a chunky mixture.
4. Now in a heavy bottom pan add remaining water and sugar and form a syrup base [that is a one string ]over a medium heat.
5.Then add the pureed strawberries to the sugar syrup and keep stirring till it attains a jelly like consistancy .When the edges starts to solidify and the colour deppens .you can stop and remove from the stove top.
6.Allow it to cool completely before filling it to a airtight jar.It will stay in frige for about 6-8 months.

same thing can be done with plums,blue berries or mix berries.enjoy...