Hi Friends.
Monday 28 June 2010
Kahwa and The Kashmir Saga
Hi Friends.
Sunday 20 June 2010
Gheeya Makhanwala ( bottlegurd in creamy gravy)
Spices
Peel the bottle gourd and chop it into large pieces.
In a pressure cooker keep bottle gourd in a container, in another container keep onion,ginger and garlic. Pressure cook till 2 whistles.
Make tomato concasse .
Grind the onion mix and bottle gourd separately.
Heat ghee in a pan and add cumin seeds. After they splutter add the spices.Then add boiled onion and tomato concasse.
Saute for a minute and add red chilli pwds, corriander pwd, salt , pepper pwd and turmeric. Let the ghee separate, add bottle gourd paste and mix.
Add chopped coriander , mix and cover. Cook for about 5 mins or till the curry thickens and ghee separates, on low flame.
Add 2 tbsp cream mix and switch off flame.
Wednesday 16 June 2010
Minty Taro Kebabs…and a small break
Hi Friends!
Monday 14 June 2010
Sprouted Moong and Barley Pesarattu
Friday 11 June 2010
Bread Rolls with Instant Potato Flakes
Hi.
3 cups APF
1/2 cup instant potato flakes
1-1/4 cups warm water
1 tbsp sugar
2 tbsp EVOO
2-1/4 tsp instant yeast
1-1/4 tsp salt
some extra APF
1 egg or some milk
Method
Wednesday 9 June 2010
A Plate Filled With Health – Succulent Jackfruit & Soya Burger
Hi Friends!
Warm it at 60% microwave for 30 seconds before serving.
Press it gently from the top, serve it with tomato and mustard sauce. This can be a very filling meal too.
Sending this to Bread Mania hosted by Chaitra at Aathidhyam.
and also to Sara and Sunita’s- Think Spice Think Garam Masala.
Sending the burger to my event ‘Only’ Sandwiches, burgers & Panini, guest hosted by Savi-Ruchi.
Monday 7 June 2010
Mixed Veggies In a Very Low calorie Makhani Gravy…but no compromise on taste!!!! | मिलीजुली सब्जियाँ लो क॓लरी मक्खनी ग्रेवी में
Hi friends! My regular readers would know that these days I am trying to cook and post curries which are low in fat. I am trying to make curries without compromising on the flavour but surely the calories.
Tips-
Saturday 5 June 2010
काकडीचे थालीपीठ | Kakadiche Thalipeeth ..Maharashtrian Style Cucumber Pancakes | Step Wise | Breakfast Recipe | Lunch Combo-2
Hi Friends!
It is always challenging to make an interesting and healthy breakfast everyday. The items that frequent my kitchen during breakfast are Indori Kanda Poha, Avarekalu Uppittu, Upma, Shavage Upma, Ukadpendi, Idli, Dosa…etc. I would love to hear, in which way you make your breakfast interesting, do let me know if you have interesting recipes to share.
Summer invites more cucumbers into our diet as it’s a good hydrating agent and I do keep a good stock of them in my refrigerator all the times. Mostly I eat them raw with some salt, lime and red chilli powder on it, it’s simply superb. Because of the heat, I have lost the interest of indulging into elaborate cooking.
One of these days when I was trying to fix a decent breakfast and searching for ideas, I realized that I had not made Thalipeeth (pancakes) in a long time. The name thalipeeth made me go down the memory lane making me realize further, that I had never fed my family Cucumber Thalipeeth, which happened to be my ‘childhood favourite’. I was left shocked with the self realization and was pushed deep in thoughts. I was wondering, how could that be possible!!! How could I completely forget making such an amazing preparation for so long especially when they have been my personal favourites… . I gave a deep sigh and did not waste a single minute after that. I collected all the ingredients fast and geared up to make these extremely flavourful, spicy and savoury pancakes which are called Thalipeeth in Maharashtra.
Thursday 3 June 2010
Raw Jackfruit & Red Lobia Salan
Hi Friends!
Cool this and grind it together.
Heat a non stick pan and take about 2 tsp of oil and roast the masala on low flame till a nice aroma generates.
Add salt, turmeric and red chili pwd and roast for a few more minutes.
Now add the cooked lobia and jackfruit and mix thoroughly.
Gradually add water to get gravy like consistency.
Simmer and cook on low flame till all the ingredients imbibe the flavours.
This curry proves completely that low oil curries can be very tasty, it’s time that I indulge more into it.