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Saturday, February 28, 2015

Baby Corn Mutter Paneer Masala Recipe | Baby Corn Masala recipe ~ North Indian Side dishes

Babycorn recipes

Indian curries have  either tomato onion based gravy, coconut based gravy, or only tomato gravy . These are just the basic gravy base and if you know how to make the basic gravy base you can actually mix and match the vegetables used in it. When ever I made a onion tomato based gravy I always try to add some different veggies and try it turns out good. H loves my base gravy and I mix and match only the vegetables and make it a new dish. I know most of you might have done this isn't it. So for the weekend I tried combining my 3 favs baby corn mutter and paneer in this yummy gravy and they turned to be very delicious.  Lets move on to the recipe for now..

Indian Curries Recipes

Paneer Recipes

Baby Corn Mutter Paneer

                                         Category  Preparation time    Cook Time
                                        Indian Curries
15 mins
  20 mins

  Baby Corn - 10 -15 no 

  Paneer - 1/4 cup ( cubed)
  Mutter / Peas - 1/4 cup ( boiled)
  Onion - 1 medium size
  Tomatoes - 2 no medium size
  Red chilly pd - 1/2 tsp 
  Cumin pd - 1/2 tsp
  Coriander pd - 1 tsp
  Turmeric pd - 1/4 tsp
  Pav bhaji masala - 1/2 tsp
  Cinnamon Stick - 1 " piece
  Cloves - 2 no
  Cardamom - 2 no
  Oil - 2 tbsp + 1 tsp
  Salt as needed
  Coriander leaves - 1 tbsp ( chopped)

  • Boil the baby corn in enough water till they are done, when you prick a knife it should pass easily. keep them aside.
  • In a pan heat 1 tsp oil  add the sliced onion and saute them till translucent. 
  • Add chopped tomatoes and saute them till mushy.
  • Turn of the flame and cool them well.
  • Blend the mixture to a smooth puree.
  • In a another pan heat 2 tbsp oil , add cinnamon stick,cloves, cardamom.
  • After they pop add the pureed mixture and saute them for a while.
  • Add red chilly pd , turmeric pd, cumin pd, coriander pd, pav bhaji masala and saute them well till the raw smell goes of
  • Add the cooked baby corn and little water to make the gravy.
  • Add paneer and mutter , cook the gravy well till the raw smell goes off and oil floats on top.
  • Serve the hot with roti/ phulkas/naan.

North indian side dish recipes

Friday, February 27, 2015

Rajasthani Moongadi |Mogar Roti | Crispy Yellow moong dal Roti

Rajasthani cuisine Recipes

Rajasthani cuisine is versatile in its own way and as a marwadi we have some family hailed dishes only those family inheritance will know. Every marwadi house is different and they have their own paternal side recipes which they follow. Like few days back I made korma roti which was liked by many is our family recipe in some marwadi family they use yellow moong dal for making the same roti . If you remember my friend sneha shared a recipe in my blog a event I hosted here in my blog. I had made these moongdi back then and now I make them often at home. This is one protein packed crispy roti perfect for travel as well and they taste yummy as is but if you want you can accompany pickle with it. Now moving on to the recipe..

Rajasthani Roti recipes

Tea time snacks

Rajasthani Moongadi

                                         Category  Preparation time    Cook Time
                                        Rajasthani Recipe
3-4 hr
  20 mins
Moong dal roti
  Mogar/Moong dal/ split yellow dal -1 cup
  Wheat flour- 2  cups 
  Red chilly pd -2 tsp ( adjust as needed)
  Turmeric powder -1/4 tsp 
  Asafoetida a pinch
  Water as needed
  Salt to taste
  Oil for frying + 3tbsp for adding while making the dough
  Water as needed

  • Soak the yellow moong dal in enough water for 3-4 hours.
  •  Drain the water from soaked mogar /yellow moong dal. 
  • In a vessel  put the dal add wheat flour, chilly powder, turmeric powder, asafoetida,oil & salt. 
  • Mix them well, add water little by little and make a dough like a chapathi dough.
  • Divide them to equal balls and roll them with a rolling pin. 
  • Make small balls & roll all to thin chapathis as shown & keep aside.
  • Heat a tawa and place the rolled roti on it, once you see little bubbles on top , flip and cook the other side , drizzle oil as needed.
  • Once you see little brown spots flip and cook them again.
  • Press the roti well with a steel bowl or a ladle so that they get little crispy. If the flame is simmer the roti will turn crispier.
  • Do the same for the rest of the dough balls.
  • The crispy mogar roti is ready to enjoy as a snack or a meal .

Thursday, February 26, 2015

Indo Burmese Style Atho Recipe | Burmese Atho ~ Chennai Street Food

Indo Burmese Recipes

I love streetfoods in chennai, right from the street vendor selling sundal ( both gravy and the dry) , till sompapodi all used to be my fav as we grow we become much concision about our and tend to skip the street foods some time as a kid we enjoy anything and everything isn't it. I wish I was a child for ever, Chennai has its own street food favs apart from the usual dosa , idli there are some cuisines poeple bought from other countries or states to chennai, like falooda, kulfi .One such amazing street food is Atho from burmese cuisine, the country cuisine is greatly influenced by India and china so tamilians who migrated to burma brought back this wonderful dish and sold in the streets. Atho is one such dish and our people have given a Indo make over. Few days back happen to see this in a tv show and I thought How come I forgot to make this as I knew about the dish but have never tasted as they keep them with egg and fish .  The very famous Atho shop in chennai is near parry's corner where there are plenty of people enjoy this street food. Atho is a cold noodle salad dish made with vegetable and noodles , It is a very simple preparation generally served with Banana stem Soup. There are varieties of atho made  like with egg,stuffed egg, with pajeoto ( split peas vadai), sizzo, moina. In some places atho are even serve with tamil nadu special kuzhambu which tastes yummier. Now lets move to the recipe..

Chennai Traditional Street food

Burmese Recipes

Burmese Atho

                                         Category  Preparation time    Cook Time
                                         Street Food
15 mins
  10 mins

Atho Recipes  Veg Noodles - 250 gm / 1 small pack
  Cabbage / Lettuce - 1/2 cup ( shredded)
  Carrot - 1 ( grated)
  Onion - 1 ( chopped)
  Tamarind extract - 4 tsp
  Lemon juice- 1 tbsp
  Roasted Gram pd / Pottukadalai pd - 3 tbsp
  Coriander leaves - 1 tbsp ( chopped)
  Garlic - 3-4 cloves
  Fried Onions - 3 tsp ( about 1 tbsp oil for frying)
  Chilly flakes - 1 tbsp
  Paprika pd - 1/2 tsp
  Oil - 1 tbsp
  Salt to taste

  • In a pan boil enough water for cooking the noodles, Once the water starts boiling add the noodles and cook the till the noodles separates and are just done.
  • Strain the noodles in a strainer and drain all the water, run some cold water over the noodles so that they will not stick to each other.
  • To make fried onions and garlic, Take oil in a pan ,add the sliced onions and saute them till they brown. If you have plenty of sun light in you place them dry the onion in sunlight for few hours. As I don't have enough sunlight coming here I just added the fried onions. Remove the fried onions and fry chopped garlic in the same oil till light brown.
  • Remove the garlic and reserve the oil as well.
  • In a bowl Take the cooked noodles, add cabbage/ lettuce, carrots,chilly flakes,tamarind extract,fried onion, fried garlic, Chopped onions roasted gram pd,salt to taste.
  • Mix them well sperating each noodles using hand, add lemon juice in the end and garnish it with coriander leaves.
  • Serve them as is or banana stem soup or any spicy kuzhambu.
  • You can even warm this slightly before serving but originally it is served cold with Hot banana stem soup.

Burmese Noodle Recipes

Wednesday, February 25, 2015

Baked Baby Potatoes Recipe | Oven Roasted Baby Potatoes ~ Baby Potatoes Recipe

Roasted Baby Potatoes Recipe

I make dum aloo with baby potatoes every time but thought of making something healthy for snacks then this random idea of making baked potatoes came to my mind and I just tossed them and put in the oven to bake , we had baked potatoes in few our friends home H just loved them so  I thought why not I make them for snacks and he really enjoyed this baked snack a lot. I cut the potatoes to half which was much crispier and yumm than the whole baby potatoes , so I recommend to half the baby potatoes. This snack is not quick but  there nothing much to do its sure a hassel free , just toss it and bake it . These crisp and luscious snack is perfect for evening snack or as a side with meal. You can add which ever herb you may like ,I added parsley . Let move on to the recipe quickly
Roasted Baby Potatoes with Herbs and garlic

Baked Baby Potatoes 

                                         Category  Preparation time    Cook Time
                                   Baking Recipes
10 mins
   45 mins- 1 hour

Baked veggies recipe
  White or red Baby Potatoes - 2 pounds
  Olive oil - 1/4 cup
  Black pepper pd - 1 tsp
  Garlic minced - 2 tbsp
  Dried Parsley - 1/2 tsp
  Paprika / Red chilli pd - 1/2 tsp
  Lemon if needed
  Salt to taste

  • Preheat the oven at 400 F for 10 mins.
  • Cut the baby potatoes into half or if the potato is too small you can keep it whole but halves make more crispier potatoes when oven roasted.
  • In a baking tray transfer the cut baby potatoes, add olive oil, black pepper pd, salt,garlic,paprika and salt.
  • Mix them well using you hands and coat them well.
  • Spread the baby potatoes on the tray and bake them in the oven for 45 mins to 1 hour, flip the potatoes using a spoon or spatula after the browning begins.Keep a watch on the potatoes all the time every oven is different 
  • Once baked remove the potatoes from the oven and sprinkle parsley on top.
  • You can also squeeze a little lemon and enjoy them.
  • Serve them hot.

Baby Potatoes Recipes

Tuesday, February 24, 2015

Karuvepullai Kara Kuzhambu Recipe |Curry Leaves Kuzhambu

Kara Kozhambu Recipe

Kara kuzhambu is my every time fav with hot steamy rice and papadam. My Masi makes awesome kara kozhambu and all the south indian dishes , when I was kid i used to spend my vacation in her home with my cousins. My Masi used make varieties of dishes for us at home right from puttu for breakfast to some south india soft idli's she is a great chef and my inspiration after my mom. I have learnt a lot from her, I remember once when we had a practical exam at school we were suppose to make some thing new than the usual in our menu so I made a complete south Indian Platter before day I asked for her vendakai kuzhambu and karuvepullai kuzhambu recipe but I made only vendakai kuzhambu , My mam just loved it and I scored gud in that practicals. So I just rewind my memories and this karuvepullai kuzhambu is my fav learn't from my masi. This is so healthy and yummy you can keep it for one day and the next day it tastes much better any kozhambu in that matter tastes much better the next day.My H love to eat curry leaves , he actually drinks curry leaves juice too so when I made this kuzhambu for him he just enjoyed it a lot. Now lets move to the recipe quickly.

Kuzhambu Recipes

Curry leaves Kozhambu

Karuvepullai Karakuzhambu 

                                         Category  Preparation time    Cook Time
                                     Kozhambu Recipe
10 mins
   15 mins

South Indian Kozhambu Recipes  Onion - 1/4 cup ( chopped)
  Tamarind - 1 gooseberry size
  Red chilli pd - 1/4 tsp
  Oil - 2 tbsp
  Mustard seeds - 1 tsp
  Salt to taste
  For Grinding
  Karuvepullai/ Curry leaves - 2 cup
  Urad dal - 1 tbsp
  Coriander seeds- 1 tbsp
  Channa dal - 1 tbsp
  Whole red chillies - 3-4
  Whole pepper corn - 1/2 tsp
  Garlic cloves - 2-3 no
  Oil - 1/2 tsp

  • Soak tamarind in 1/4 cup water for 15 mins and extract the tamarind pulp.
  • In a sauce pan heat oil roast urad dal, channa dal, coriander seeds,whole red chillies, whole pepper corn, garlic till light brown and it leaves out nice aroma.
  • Dry roast the curry leaves in very low flame slightly and keep it aside.
  • In a Blender add the roasted ingredients, curry leaves and some water as needed to make a smooth paste.
  • In another pan heat oil add mustard seeds, after they splutter add onion and saute them till translucent.
  • Add the curry leaf paste and saute them for a while till the raw smell goes off.
  • Add red chilli pd , tamarind pulp and enough water to make the kozhambu thin.
  • Boil the kozhambu well till the oil floats on top and it thickens a bit.
  • Serve them Hot with steamed rice and papadam.
  • You can add very little fenugreek seeds to the roasted ingredients. 
  • Some also add a pinch of jaggery or sugar to kuzhambu for taking the bitterness or sourness is any. 

Curry leaves Gravy Recipe

Monday, February 23, 2015

Eggless French Toast | Sweet Version French Toast Without Eggs ( with Custard pd)

Sweet French Toast

I always look for eggless substitute and eggless version of any non veg food . I try to substitute and make it veg , I know it will not taste the same but it gives so much happiness that it is some what closer to the recipe made with egg isn't it. My H loves have toast in the morning with his milk as it is easy to gobble up fast and rush to office. I know most of the office goers are always in last minute rush no matter how soon they wake up and most end up making a toast , how about giving the usual toast a sweet twist which can be made in minutes and can be topped with fruits.  Eggless french toast is one our fav breakfast dish I make them often and some times I even make them for evening snack time. It is so simple that any person can make them. I wanted to blog this for so long and am with this addictive sweet toast, French toast include egg traditionally but this eggless substitute makes it more yummier for vegetarians like me. I have  already blogged Nutella stuffed french toast but still wanted to post this simple french toast recipe.. Lets move on to the recipe..

French Toast Recipes

Sweet version French Toaste without Eggs

Custard Pd French Toast

Eggless French Toast

                                         Category  Preparation time    Cook Time
                                       Breakfast Recipe
5 mins
   10 mins
Sweet Toast Recipes

  Bread slice -4-5 no's
  Milk - 1/2 cup ( boiled and cooled at room temperature )
  Custard pd - 2 tbsp
  Sugar - 2 tbsp ( adjust to your taste)
  Ghee for Toasting
  Honey for serving
  • In a small bowl take the custard pd and mix it with 5 tbsp of  Milk little by little.
  • Mix them to a lump free solution, Add this diluted milk to the rest of the milk.
  • Add sugar and mix the milk well.
  • Heat a tawa and drizzle some ghee.
  • Take a slice of bread dip it in the milk mixture well from both sides and quickly place the bread slice on the tawa.
  • Now simmer and cook the toast till light brown from one side.
  • Then flip and toast the other side the same way.Add ghee as needed to toast the bread.
  • Toast the bread in simmer  so that you get crispy crust.
  • Serve them hot with honey drizzled on top. Also you can top it with some seasonal fruits like strawberries, banana etc .
  • You can also use  corn flour instead of custard pd, but add vanilla essence to it. To get the color yellow food color can be added in that case. 

Breakfast Recipes

Bread Toast varieties

Sunday, February 22, 2015

Mullangi Sambhar Recipe | Radish Sambhar - Sambhar Varieties

How to make sambhar Recipe?

There are many varieties of sambhar's made in south India , Some are made with veggies in it and some or not. I like all kind of sambhar made different method in south states , Like in kerala they grind coconut and added to sambhar, in andhra they roast and make a lentil with spice paste and add it the sambhar. I like all the sambhar varieties , some have mixed veggies, some can be prepared with single veggie just onion . Veggies which can be added to sambhar may depend on individuals taste  for eg Bhindi, brinjal,drum stick, lima beans, carrot, beans, are some veggies and pulse (are only some) I use often in sambhar. Not to forget Mullangi is my all time fav in sambhar, I just love the flavor it gives in sambhar and I love them only in sambhar . My mom used have mooli as is with a meal like a onion slice , some people do eat Radish raw , I even can eat it but in salad form after giving the dressing for it ;).  This sambhar is very simple , can be easily made by any one and taste yummy with steamed Rice and a poriyal or papadam as side.

Radish Sambhar Recipe

Mullangi Sambhar 

                                         Category  Preparation time    Cook Time
                                        Sambhar Recipes
5 mins
   10 mins

Sambhar Varieties   Toor dal - 1/2 cup 
  Tomato -1 medium size ( chopped)
  Radish/ Mooli/Mullangi - 1 Medium size( sliced)
  Onion - 1 medium size ( sliced)
  Tamarind - one gooseberry size
  Red chilli pd - 1/2 tsp
  Turmeric pd - 1/4 tsp 
  Coriander pd - 1 tsp
  Cumin pd - 1/4 tsp
  Sambhar pd - 1/2 tsp ( optional)
  Cumin seeds - 1/4 tsp
  Mustard seeds - 1/4 tsp
  Coriander leaves - 1 tbsp ( chopped)
  Oil - 2 tbsp
  Water as needed
  Salt to taste

  • Soak the tamarind in 1/4 cup water for 15 mins.
  • In a pressure cooker put washed toor dal ,and chopped tomatoes with 3 cups of water ( or required according to the quality of the dal). 
  • Pressure cook the dal for 3 -4 whistles and after the pressure subsides open the lid and mash the dal well with a ladle or Mathu/ mathini.
  • In a sauce pan heat oil , add mustard seeds and cumin seeds.
  • After they splutter add the sliced onion and saute them till translucent.
  • Add the sliced radish and saute them for a while.
  • Add red chilli pd , turmeric pd, coriander pd, cumin pd, sambhar pd and mix them.
  • Splash some water so that the masala doesn't get burnt.
  • Add this saute radish masala mixture to the mashed dal.
  • Extract the tamarind pulp and put them in the dal too.
  • Add enough water to make the dal thin and keep them on a medium flame.
  • Add salt to the sambhar and mix them well
  • Let the sambhar boil it the mullangi or the radish cooks completely .
  • Serve the sambhar with steaming hot rice and some poriyal as side.

Sambhar Recipes for Lunch