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.