Wednesday, March 31, 2010

AWED Greek Event - Greek Oven Roasted Potatoes

I have been thinking of preparing this for a while and kept making other things. Here is my entry for AWED : Greek event,hosted by Curry leaf.

The following recipe is inspired by this one.

Greek Oven Roasted Potatoes

Potatoes - 2 red potatoes (the recipe asks for red ones but I only had Yukon Gold)
Garlic - 2 cloves minced finely
Salt - as per taste
Black Pepper - as per taste
Lemon Juice - as per taste
Dried Oregano - 1 tsp
Oil - 2 tbsp

  • Dice or slice potatoes to the shape you like. If you like, feel free to leave the skin on (but don't forget to thoroughly wash them)
  • Boil it in salted water just for 6 minutes (don't overcook it, it is very important).
  • Pre-heat oven to 500 degree F
  • Toss some salt and pepper along with 1 tbsp oil in the drained and boiled potatoes.    
  • Spread the mixed potatoes in a baking pan or foil and cook for about 30 minutes, by turning and mixing potatoes every 5-10 minutes
  • Once the potatoes are somewhat golden or brown colored, take them in a plate or bowl and sprinkle oregano, minced garlic and lemon juice. Adjust salt/pepper, if needed.

Enjoy these as a side dish with anything. My son had these with parathas and let me tell you these are now one of his favorites.

Till next post, take care.

Rajma Sabzi - राजमा सब्जी (Red Kidney Beans Curry) - Mount Abu - The Only Hill Station of Rajasthan

Hello Friends,

As promised, here is some more info on Rajasthan, hope you will like it.

Many of you might have heard of the name called "Mount Abu" a famous tourism location, a hill station.

Mount Abu  is the highest peak in the Aravalli Range of Rajasthan state in western India. It is located in Sirohi district. Mount Abu is 58 km from Palanpur (Gujarat). The mountain forms a distinct rocky plateau 22 km long by 9 km wide. The highest peak on the mountain is Guru Shikhar, at 1722 meters above sea level. It is referred to as 'an oasis in the desert', as its heights are home to rivers, lakes, waterfalls and evergreen forests. Ancient Name of Mount Abu is "Arbudaanchal".

The town of Mount Abu, the only hill station in Rajasthan, is located at an elevation of 1220 meters. It has been a popular retreat from the heat of Rajasthan and neighbouring Gujarat for centuries. The Mount Abu Wildlife Sanctuary was established in 1960 and covers 290 km² of the mountain.
Mount Abu is home to a number of Jain temples. The Dilwara Temples are a complex of temples, carved of white marble, that were built between the 11th and 13th centuries AD. The oldest of these is the Vimal Vasahi temple, built in 1031 AD by Vimal Shah and dedicated to the first of the Jain Tirthankaras. The Lun Vasahi Temple were built in 1231 AD by the brothers Vastupal and Tejpal, who belonged to the Porwal Jain community. They were ministers of Raja Vir Dhawal, a local ruler of Gujarat.

The Achalgarh fort, built in the 14th century by Rana Kumbha of Mewar, stands nearby. It encloses several beautiful Jain temples, including the Achaleswar Mahadev Temple (1412) and the Kantinath Temple (1513).

Nakki Lake is another popular visitor attraction of Mount Abu.There is the Toad Rock on a hill near the lake. Raghunath Temple and Maharaja Jaipur Palace are also on hills near Nakki Lake.

The mountain is also home to several Hindu temples, including the Adhar Devi Temple, carved out of solid rock; the Shri Raghunathji Temple; and a shrine and temple to Dattatreya built atop the Guru Shikhar peak. The world headquarters of the Brahma Kumari order of lady renunciates is also located here, as is the World Spiritual University of the same denomination. The Durga temple, Ambika Mata Temple lies in a cleft of rock in Jagat, just outside of Mount Abu.
(Source: Wikipedia)

Pictures' Source is Tourism of Rajasthan

Rajma Sabzi -  राजमा सब्जी (Red Kidney Beans Curry)

Rajma (Red Kidney Beans) - 1 cup (washed and soaked overnight)
Onion - 1 cup (finely chopped)
Tomoato - 1 cup (finely chopped)
Ginger - 1 inch grated
Garlic - 3 cloves
Lal Mirch (Red Chilli) Powder - 1 tsp (You can use 2-3 green chillies instead of this dried form)
Haldi (Turmeric) Powder - 1 tsp
MDH Rajmah Masala - 2 tsp
Cumin (Jeera) Powder - 1 tsp
MDH Chat Masala - 1 tsp
Salt - as per taste
Oil - 1 tbsp
Cilantro - For Garnishing
  • Take a cooker and add oil to it
  • Once oil is hot, add chopped onions, ginger, garlic and green chillies (if you are using green chillies instead of lal mirch). Fry for about 3 minutes
  • Add tomatoes and all dry masalas and fry for another 2 minutes
  • Add drained rajma, mix well, cook for 2 minutes
  • Add enough water to cover rajma and cook for 15-20 minutes with cooker lid properly closed (You can increase or decrease the time depending on your cooker and also if you like your beans to be lightly mushy or bite feel)
  • Open the lid of the cooker when it has released all its steam and garnish with cilantro.
This is well enjoyed with Rice and Roti/Paratha/Naan equally based on your liking. For example, I love it with warm rice whereas my husband and son enjoy with rotis.

This is going towards event Vegetable Marathon - Beans.

Till next post, take care and have a wonderful day !!!

Tuesday, March 30, 2010

Palak Paneer Kofta - Yum and Healthy too !!!

Hello everyone reading my blog,

OK, so, I had this palak (Spinach) lying in fridge for a while, so thought of utilizing it and making something different (not made before I mean) for Divya's blog event. So, I racked my brains and initially thought of making a pakoda out of it. I ended up deciding on Paneer-Palak Pakoda and then when I made those, I said, why not make a curry out of it. So, finally, I made a kofta curry out of.

Friends, here is my (kind of) invention. I am very very sure, you will find thousands of recipes on this, but I just kept adding things and made this one. I felt little bit less guilty about this kofta as I hadn't added any potatoes in it, so no extra carbs here.

Palak Paneer Kofta - पालक पनीर कोफ्ता (Spinach - Cottage Cheese Dumplings in Onion Tomato Gravy)

For Kofta
Paneer (Cottage Cheese) - 2 cups
Palak (Spinach) - 2 cups finely chopped
Ginger - 1 tsp shredded
Besam (Gram Flour) - 1 tbsp
Lal Mirch (Red Chilli) Powder - 1 tsp
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Amchur (Mango Powder) - 1 tsp
Salt - as per taste
Oil - 1 tbsp
For Gravy
Onion - 1.5 cups sliced or chopped (no need to finely chop as we will puree it later)
Tomato - 1 cup chopped
Hari Mirch (Green Chillies) - 3 roughly chopped
Ginger - 1 inch shredded
Garlic - 2 cloves
Kaju (Cashews) - 7-8 whole ones, soaked in warm water
Badam (Almonds) - 5-6 whole ones, soaked in warm water
Haldi (Turmeric Powder - 1 tsp
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Garam Masala - 1 tsp
Milk - 1/2 cup
Salt - as per taste
Oil - 1 tsp
Cilantro - for garnishing
For Kofta

  • Mix all the ingredients of kofta (except besan) nicely
  • At the end add besan and mix well
  • Make into 12 small balls out of it and deep fry them
  • Drain on a paper towel

For Gravy

  • Take oil in a wide pan
  • Add onion, green chillies, ginger, garlic and fry till onions become translucent
  • Add tomatoes, kaju, badam and all the dry masalas (except garam masala) and fry for another 2-3 minutes
  • Add milk and cook for 1 minute
  • Let the mixture cool down and then puree it by adding little water (about 1/2 cup)
  • Take the pan used before (or another one as you prefer) and add 1 tsp oil again.
  • Now, add the pureed mixture and let it cook (close the lid as it will start bubbling immediately) for about 3-4 minutes
  • Add garam masala and cilantro and let it cook for another 1 min.
  • Add extra water based on how thick or runny you want your gravy to be.
  • Add koftas to the gravy about 5 - 10 minutes before serving so that they get the gravy flavor and don't become too soggy or break apart (as koftas are well cooked, no need to cook them with the gravy).

Serve it with roti/paratha/naan.

Beware of one thing though, while making koftas, keep them away from everyone at home. Seriously, I made 13 koftas but only 8 reached the gravy and rest 5 of those went in my husband, my son and my tummy. I guess, you can also make just the "Kofta" part and use them as a yum and healthy snack.

Hope you all like it. This recipe is going to Divya's and Siri's - Healing Foods Event - Spinach.

Till next post, take care, good night.

Monday, March 29, 2010

Tried and Tasted - Sooji Ki Kheer (Semolina Pudding)

Tried and Tasted is an online event started by Zlamushka which features some amazing bloggers each month. Participants try and taste some of the recipes of the featured blogger. This month the featured blogger is Raaga who blogs at The Singing Chef. She has over 500 incredible recipes!!

So, I had to pick one out of those 500+ recipes. A very tough choice, but I picked something real simple. Not because it was simple, but because I prepare the same recipe slightly differently and wanted to try it her way.

So, Singing Chef, thanks for such a wonderful blog with so many yummy recipes. Here is the original source of the recipe, Rava Payasam. Here is the recipe just with slightly different measurements as I tried them.

Sooji Ki Kheer - सूजी की खीर (Semonila Pudding)

Sooji (Semolina) - 1 cup
Milk - 4 cups
Ghee (Clarified Butter) - 2.5 tbsps
Condensed Milk - 1 can
Ilaichi (Cardamon) Powder - 1/4 tsp
Saffron strands - a few
Kaju (Cashew) - 1 tbsp
Kishmish (Golden Raisins) - 1 tbsp

  • Take a wide pan and add 2tbsp ghee and roast sooji in it till a nice aroma comes from it.
  • Now add about 3 cups of water to it, mix well, cover and simmer (on your lowest setting) for about 2-3 minutes.
  • Add the milk and condensed milk to the cooked semolina and mix well
  • Keep stirring till it starts boiling
  • Then add the saffron and ilaichi powder and cook for few more minute

Serve it hot or cold as one prefers it. Remember that once it is cold, it will tend to thicken. So, always add some milk to it and warm or serve cold. Serve it as a dessert or even as a side dish to eat with poori/paratha. It is surely made as a offering for any festival.

Hope you will make and enjoy this kheer. This goes to Shama's Kheer Festival.

So, till my next post, take care.

Sunday, March 28, 2010

First Attempt at Baking - Cilantro and Chilli Buns

Hello Friends,

OK, so I have tried something different today that I have never tried before, BAKING. It is a big green mosnter for me as I am afraid that it will be a disaster.  All I have ever done is bake those frozen samosas and sometimes I push even that to my husband as I am afraid to handle the monster, the oven.

Anyways, I have tried to start to tame that monster today not that successfully, but I have tried. I tried to make some savory buns

As I looked for a decent recipes all over the internet or blog world, so I would thanks everyone who has ever posted a bun recipe. I would like to specially thanks a friend, Savio, who has given me some special tips.

I know they do not look that good, but they tasted good.

Cilantro and Chilli Buns

All Purpose Flour - 1 cup
Active Dry Yeast - 1/2 tsp
Sugar - 1/2 tsp
Salt - per taste
Melted Butter -  2 tsps
Finely Chopped Cilantro -  1/4 cup
Minced Garlic - 2 cloves
Finely Sliced Green Chillies - 2 (or however hot you like your buns to be)

  • Mix active dry yeast, sugar and salt in 1 tbsp warm water and leave it aside for about 30 minutes or till you see nice froth at the top of the water.
  • In a bowl (big enough so that when your dough rises to double it's size, it helps), mix cilantro, chillies, garlic to flour well. Now, add melted butter and yeast water to it (add extra water if needed) and make a snice soft dough.
  • Add about 1 tsp oil to the mixed dough , mix well and leave it in the bowl, covered by a damped towel (loosely) for about 2-3 hours or till the dough doubles in size.
  • After 2-3 hours, take the dough and make equal size balls out of it (I made about 6, you may make more or less based on how big you want those buns to be).
  • Take an oven safe pan or bowl and spray it with some oil or butter.
  • Now, place the buns in the pan spaced out so that when they rise int the oven, they are not crowded. Brush all of them lightly with some butter.
  • Preheat your oven to 428 degree Farenheit and let the buns bake for 30-40 minutes (depending on how you like them, I mean very crispy or ok crispy, golden brown or lighter or darker). But whatever you do, please do not keep checking in the oven by opening the door as that hurts your baking. Instead have your oven light on to check on the status.

Serve them as a snack with some coffee or tea. That is how we enjoyed it today !!!

Hope you all like my very first attempt of baking. They were not the best buns I ever had, but I was proud that I took the first step towards it. I think I left them there for a while longer than I should. Anyways, I will keep trying and use my husband and son as guinea pigs... ha ha ha.

I am also daring to send it to Bake-Off Event Organized by BangaloreBaker.

Till next post, take care.

Saturday, March 27, 2010

Yum Sunday Breakfast - Pohe - Puffed Rice

Hello Friends, 

What a good way to start the weekend with this yummy breakfast. Let me share the recipe with you. My pic looks little mushy as by mistake I brought thin poha instead of thick one and here is the consequence. 
Pohe - पोहे (Puffed Rice)

Poha (Puffed Rice) - 2 cups
Onion - 1/2 cup (sliced or chopped as you prefer)
Potato - 1/2 cup (finely chopped)
Green Peas - 1/2 cup
Tomatoes - 1/2 cup finely chopped
Green Chillies - 2-3 finely sliced
Cilantro - 1/2 cup for garnishing
Rai(Mustard Seeds) - 1 tsp
Jeera (Cumin Seeds) - 1 tsp
Haldi (Tumeric Powder) - 1 tsp
Dhaniya (Coriander) Powder - 1 tsp
Jeera (Cumin) Powder - 1 tsp
Salt - as per taste
Oil - 1 tbsp
Aloo Bhujiya (Haldiram) or Plain Sev - for garnishing

  • Wash and drain poha for about 30 minutes before cooking. Use the thick kind of poha or else it will get all mushy.
  • Take a wide pan and add oil
  • Add rai, jeera and let them splutter
  • Add green chillies and fry for few seconds
  • Add onion and fry for a min.
  • Add potatoes and peas and cover and let onion/potatoes/peas get cooked (may be about 2-3 min.)
  • Add all dry masalas and fry for another min.
  • Add tomatoes and cilantro and mix well and fry for another minute
  • Now, finally mix poha in this and it is ready to be served 

Usually, we eat this as a breakfast or an evening snack kind of thing. My son and husband like to sprinkle some aloo bhujiya or sev on top of it and eat it with some yogurt on the side.


  • Many people do not like to mix tomatoes while cooking and just sprinkle them at the top right before eating.
  • Some people also like to add finely chopped onion at the top as an addition to adding them inside.
  • So, feel free to make it yours with your very own changes. 

This is very preferred and enjoyed weekend breakfast for us.

This entry is going towards, JIHVA - Breakfast which was originally started by Indira and to the event Sunday Snacks - Healthy Snacks hosted by Divya.

This also goes to CFK - Breakfast hosted by Bhagyashri, originally started by Sharmi of Neivedyam

Till, next post, take care and have a wonderul weekend.

Friday, March 26, 2010

Participation Award for EFM Series - Parathas and Gravies

This is such an achievement. No, not me getting participation award. Of course, I am very proud of being part of this huge effort.

Sri Lekha, a wonderful idea to host this event and even further more amazing job you have done to add all these recipes in one place and not just links but the actual recipe itself with a picture.

Anyone who is reading this post/blog, please do visit Sri Lekha's EFM Series - Parathas and Curries/Gravies round up page as it is definitely a one-stop-shop for whoever ever wants to cook parathas with a gravy/curry.

And, lastly but not the least, here is my participation award to participate in this great event.

Thanks Sri Lekha once again for this entire effort.

Take care,

Thursday, March 25, 2010

Awards from NithuBala and Rupali

I am on ninth cloud with few more awards coming my way. Wow, never thought it will be this great. I just started with consolidating some Rajasthani recipes in one place as every time I looked for some, I only found some very common ones but not like really traiditonal and authentic one.

Thanks guys for all the encouragement. Please let it keep flowing :)

The 2 awards listed below are from NithuBala from Nithu's Kitchen and Rupali from RecipGrabBag.Thank you Nithu and Rupali for sharing your awards with me, it really means a lot.

The Honest Scrap award comes with a set of rules:

a) I must brag about it.
b) I have to display the badge on my blog and link to the one who tagged me to prove that I didn't tag myself (how pathetic that would be!)
c) Share 10 things about myself.
d) Pass the award to other fellow blogger friends by visiting their site.

10 things about myself:
1. Love cooking but scared of baking (didn't you already guess that)
2. Love both my kids and husband to death
3. I am a non-stop talker, if someone is there to
4. I love outdoors and like going on long drives
5. I am a pure vegetarian (do not eat egg unless it is in desserts, pastries or some baking stuff where I cannot smell or see it)
6. I love to make friends and maintain the friendship forever
7. I have lots of patience (most of the
8. I know to speak, understand, read and write multiple languages (I can't read/write all of them, only a - Hindi, English, Telugu, Tamil, Bengali and Marathi
9. I am chubby (shhh... cannot tell the dress size) and dream to be in size 4 or max 2 (bottoms) - I don't want to be size zero ever
10. Did I mention already, I love to eat food, any kind (vegetarian) specially Indian street food - yummy golgappa and all kinds of kachoris and chaats. I cannot write further as I am drooling all over.

I am passing this award to my dear friends, RupaliShamaRuchikaAsankhanaJyothiSailajaBangalorebakerSumaAnjumDivyaNupurNithubala, Kiran, Srivalli and SE.

Till next post, take care,

Wednesday, March 24, 2010

Happy Ramnavami - Bhune Chane, Halwa, Aloo Tamatar Ki Sabzi and Meethi Lassi

Hello Friends,

Happy Ramnavami to all of you. My 9 day (one time only meal) fast ended today. For me, it was the end of navaratri, a 9-day festival. For many others, who celebrate Rama Navami, it was the celebration of birth of Lord Rama (Son of King Dasharatha and Queen Kaushalya).For more info about it, read Wikipedia.

My Navaratri Ending thali consisted of - "Bhune Chane and Halwa" (a traiditonal Ram Navmi prasad in my family) and Aloo Tamatar Ki Sabzi and Chapati. I am including recipes below.

Bhune Chane - भुने चने (Fried chickpeas)

Kala Chana (Black/Brown Chick Peas) - 1 cup (For people who may not know what I am talking about, above is the picture taken from Wikipedia along with the recipe picture)
Lal Mirch (Red Chilli) Powder - 1 tsp
Haldi (Turmeric Powder) - 1 tsp
Dhaniya (Coriander) Powder - 1 tsp
Amchur (Mango Powder) - 1 tsp
Meetha Neem (Curry Leaves) - 3-4 leaves
Jeera (Cumin Seeds) - 1 tsp
Namak (Salt) - as per taste
Oil - 1 tsp
For Garnishing
Onion - finely chopped
Tomato - finely chopped

  • Wash and soak kala chana for 8 hours or overnight.
  • Pressure cook chana with haldi and namak till they are done.
  • Take a non-stick pan, add oil.
  • Once oil is hot, add jeera and meetha neem leaves.
  • When they are spluttering, add chana along with dry powders
  • Mix well and let them fry for 3-4 minutes

Serve them as snack anytime by garnishing raw chopped onion and tomato. Great snack with evening tea. Adjust spices per your liking. I also like to  fry onion along with chana and then just garnish with chopped tomatoes (I didn't add it today as I made it as offering to God). Some people like to substitute amchur with lemon juice. So, adjust things per your liking and make it your very own :)

Bhune Chane goes to Vegetable Marathon - Beans event.

Sooji Ka Halwa - सूजी का हलवा (Semolia Pudding)

Sooji (Semolina) - 1 cup
Cheeni (Sugar) - 3/4 cup (increase the quantity if you like it sweeter, we prefer it mild)
Kaju (Cashew) and Kishmish (Raisin) - 1 tbsp
Ghee (Clarified Butter) - 1/2 cup
Ilaichi (Cardamom) Powder - 2 pinches
Water - 2.5 cups

  • Boil Water in a pot.
  • Fry kaju and kishmish in little ghee and keep aside
  • Take a wide pan and add half of the ghee, add semolina and fry (don't let it brown a lot)
  • Add ilaichi powder towards end of the semolina frying and mix well.
  • Add water slowly and mix it well.
  • Mix fried kaju and kishmish.
  • Add sugar and mix well. At this point the halwa will become a bit runny, but don't worry.
  • Add the remaining ghee , mix well.
  • Cover and let it simmer on the slowest setting for 2-3 minutes.

Serve it as a dessert. Make it for prasad. We even eat it at breakfast along with warm pooris.

Sending this to Celebrate Sweets - Halwa event of Nivedita.

Aloo Tamatar Ki Sabzi - आलू टमाटर की सब्जी (Potato and Tomato Curry)

Aloo (Potatoes) - 4 medium sized
Onions - 1 cup finely chopped
Tomato - 1 cup finely chopped
Ginger - 1 piece crushed or grated
Garlic - 3-4 cloves crushed
Haldi (Turmeric Powder) - 1 tsp
Lal Mirch (Red Chilli) Powder - 1 tsp
Dhaniya (Coriander) Powder - 1 tsp
Jeera Cumin) Powder - 1 tsp
Garam Masala - 1 tsp
Salt - per taste
Jeera (Cumin Seeds) - 1 tsp
Rai (Mustard Seeds) - 1 tsp
Hara Dhaniya (Cilantro) - 1/2 cup chopped for garnishing
Oil - 1 tsp

  • Boil potatoes and cut them in bite size pieces.
  • Take oil in pan and heat it
  • Add rai, jeera and let them splutter
  • Add onion, garlic, ginger and fry till onion becomes translucent
  • Add chopped tomatoes and al dry masalas
  • Cover and cook till tomatoes are mushy
  • Add potatoes, mix, cover and cook for 4-5 min.
  • Garnish with cilantro

Serve it with poori/roti/paratha/naan and even rice.

I am also including this recipe of thirst-quenching Meethi Lassi for spring/summer days or actually any time of the year.

Meethi Lassi - मीठी लस्सी (Sweet Yogurt Smoothie)

Dahi (Yogurt) - 1 cup
Sugar - 2 tsps
Water - 1/4 cup
Malai (Heavy Cream) - 1 tbsp (optional)
Salt - a pinch
Blend all the ingredients (except malai) together till a nice froth forms.
Serve it in a big glass (with ice cubes, optional) with malai at the top. This can be served chilled or at room temperature any time of the day. I have enjoyed it at breakfast, lunch, snack, dinner and many times in between. This is my regular beverage during navaratri as I only eat once a day. I just do not add salt in it during navaratri. You can increase or decrease quantity of water depending on how runny you would like it to be. Please also feel free to change the quantity of sugar based on your taste.

This goes to Summer Soothers event.

Till my next post, take care, good night !!!


Related Posts with Thumbnails