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Wednesday, September 30, 2015

Bread Rabri Recipe | Karva Chauth Recipe ~ Guest Post for Indus Ladies

Instant Rabri

Karva chauth is a one day fasting festival when a married women fast till moonrise for their respective husbands for their safety and long life. We as rajasthani also do flow a similar fast on Teej which is called Karwa chauth in Punjab, Uttar pradesh, Himachal pradesh and Haryana.The festival falls on Karthick month on a full moon day. Karva which is a earthen pot or kalash with water in it and chauth means fourth day of the karthik month.In this festival women puts on the 16 singaar - Bhindi, jewels, Sindhoor,henna/ Mehandi, Red saree preferabbly or some also wear wedding dress etc.. Women does not do any house on this day and prepares for the puja which happen in the evening while the moon rise. Before the fast starts or the sun rise Mother in law sents sargi or Pre dawn meal for daughter in law before starting the fast. Few hours before the fast begins every married women from the family go to the terrace and start preparing for the puja and listen to the karva chauth vrat katha or story behind Karva chauth. Then after some time finally when the moon peeps women looks in to the sieve to see the rising moon and then her husaband in to the seive. There are many sweets and savouries made for offering like halwa,mathri, sweet mathri, rabri etc . As they follow fasting for whole day they don't spend much time in kitchen and so one such instant recipe idea to make on this day is Bread rabri which so quick and can be prepared in minutes. 

When Magee asked me for a guest post I was all set to make this rabri as it is perfect for the festival. It is Instant Rabri and taste just like any rabri. People who don't have plain flour for the fast can also use whole wheat bread. Do visit the Indus Ladies Page for the recipe Click here.  This is also going to be a part of the Indus Ladies Karva Chauth Guide. 

Karva Chauth Recipes

Sweets Recipes

Wednesday, September 16, 2015

Day 7 ~ Pesarrattu Upma with Palli/ Peanut chutney |Indian states

Andhra recipes

When comes to Indian states I love south Indian food more as mom used to make north india every time and we rarely had south India it is a clear logic the one cuisine made at home was less popular and liked. Though love my native food too I have some extra liking for south food staying south India. Back in US my neighbors where from andhra and one day she knocked my door to ask if had any peanuts at home yes just like we do in India I was so happy that she came to me . Yes we do lot of sharing in India we don't have ora mor or jaavan or culture to make curd we drop by our neighbor instead of going to a store miles away , buying a curd cup and they are readily sharing. In India you don't have to have a gps just drive and ask the pedestrians for the route they will just guide you anywhere and everywhere which is one thing i like about my home country a lot. Though I can see this lessening in number am still happy few do the sharing part. So my neighbor was in so much rush and she desperately wanted peanuts as she went out of stock. Now I just gave unopened packet and she ran to make something I don't know wat I was like hmm she might be in some hurry . Then again when I met her she said thank you for those peanuts , I asked what was she making so delicately  she replied pesarratu only then I knew about this andhra moong dal dosa. she said her husband won't have pesarratu with out peanut chutney and she didn't want to disappoint him, I thought that was so sweet. I have made pesarattu after knowing about it many times and now it is time to blog.

This protein packed dosa with generally served with a combination. It is perfect breakfast and served with upma and peanut chutney. Now moving on to the recipe.

Andhra dosa and chutney

Pesarattu Upma with Palli Chutney

                                      Category  Preparation time    Cook Time
                                          Indian States
           30 mins
      20 mins


  For Pesarattu
  Green Moong dal- 2 cups 
  Raw Rice - a handful
  Green chillies - 2 no ( chopped)
  Ginger - 1/2" inch
  Asafoetida- a pinch
  Salt to taste
  For Upma
  Rava / semolina - 1/2 cup
  Onion- 1 no ( chopped)
  Tomato - 1 no (chopped)
  Green chillies - 2 no ( slit )
  Urad dal - 1 tsp
  Curry leaves - 1 sprig
  Mustard seeds - 1/2 tsp
  Oil - 1 tsp
  Salt to taste 
   For Palli Chutney 
  Roasted Groundnut/ Verkadalai - 1/4 cup
  Whole red chillies - 2 nos
  Garlic Cloves - 2 nos
  Urad dal - 1 tbsp
  Channa Dal - 2 tsp
  Tamarind - 1 small marble size
  Salt to taste
  For Tempering
  Mustard seeds - 1/2 tsp
  Urad dal - 1/2 tsp
  Curry leaves - 1 sprig 

  For Pesarrattu 
  •  Soak green gram dal  and rice in water for 2-3 hours.
  •  Drain the water , add green chillies, ginger and grind them in a mixer to a dosa batter consistency adding little water at time.
  •  Add salt to the batter and keep it ready.
  For chutney 
  • Heat a pan add 1 tsp oil , put urad dal and channa dal .
  • Saute them till light brown, then add the groundnut, garlic, tamarind, Salt as needed and saute them for few seconds.
  • Transfer this to a mixer jar add little water and grind them to fine paste.
  • For tempering heat oil in a pan add mustard seeds after they splutter add urad dal and saute till light brown . Then add curry leaves .
  • Transfer the tempering on to the chutney.
  For Upma 
  • Dry roast the rava and keep it a side.
  • In  pan heat oil add mustard seeds, after it pops add urad dal, curry leaves , then onion.
  • Saute the onion till translucent then add green chillies and saute.
  • Add the tomatoes and cook them till they are mushy.
  • Add water about 2 cups and allow them to boil.
  • After it boils add the rava by constantly string else there might be lump formation so stir constantly while you are pouring the rava in the boiling water mixture.
  • Stir them well and cool them for little while till the upma comes together.
  • Drizzle some ghee if needed.
  To proceed
  • Make the dosas when they are done place the upma in the center and fold them like a triangle just like you do for masala dosa.
  • Serve them with peanut chuney and enjoy.

andhra cuisine recipes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

Monday, September 14, 2015

Day 6 ~ Channar Payesh - Bengali Thali | How to Make Paneer Kheer

Indian sweets Recipe

Indian Thali recipes

I love to try all cuisines from India they are so diverse but so reminds of home country when you live in abroad especially. I prepared this thali 1 years back for the mega marathon and I can't believe am revealing it now. So coming the thali It is a elaborate "Bangla Ranna "  Ranna means feast or Thali  Ofcourse it is my version of Ranna bcoz typical bangla ranna includes all the non veg delicacies in the platter. When I think of bengal it is the paneer sweets which reminds me I used to enjoy in my childhood. we had a bengali neighbor and she used to baby sit me most of the time in fact she was the one who named my pet name " manu" .. Ha ha now all of you know only my mom and now my h calls me with my pet name. Now coming to the ranna the menu was - Cholar dal, Matar kachori with aloo channa sabzi, Doi Dharosh ( Bindi in curd gravy) , Bohari ( mint flavored chaas) and my fav channar payesh for dessert.

I Love to cook elaborate meal for my blog and as you will be knowing I have prepared lots of thali and some where missed out in my previous marathon bcoz my lappy crashed and I lost all my data in it but thank god I have this habit of sharing in fb before I post my stuffs here and saved a single pic from each of my left out thali. So I had to redo a recipe from thali again. I had planned to redo the whole thali but unfortunately cudn't do it so posting my fav bengali dessert from this thali. Channar payesh is similar to what we know as rasmalai it looks the same but as you know every region has its own name for similar dishes. This has similar method as we do for rasmalai but a little tweak in the recipe. Now moving to the recipe..

Indian state Recipes

Bengali  Recipes

Channar Payesh

                                      Category  Preparation time    Cook Time
                                          Indian States
           25 mins
      20 mins

  For making chenna
  Milk - 1/2 ltr
  Lemon juice - 2 tbsp or Vinegar - 1 tbsp
  For sugar syrup 
  Sugar - 1 1/2 cups
  Water - 4 cups
   For Payesh
  Milk - 1/2 ltr
  Condensed Milk -  1 cup
  Saffron - few strands 

  For Rasgullas / Channar
  •  Boil milk  after it boils turn off the flame and add lemon juice or vinegar immediately and stir it till the paneer separates from the whey.
  • Keep a muslin cloth on a strainer and pour the prepared paneer and separate it from the whey water.
  • Bring the corners of the muslin cloth together and gently press to remove the excess water from it.
  • Once the water is drained completely from the paneer , Transfer the paneer on a plate and knead the paneer well with your palm till it form a smooth dough.
  • Divide the paneer to equal sized balls and keep it ready.
  • In a sauce pan put sugar and water, after the sugar dissolve and the syrup starts boiling drop the paneer balls in to it.
  • Cover the sauce pan and cook the paneer balls in syrup for 15 mins and then turn of the flame.
  • Let them stand in the covered sauce pan for 10 more mins.
  • Let them cool completely.
  • Till them you can make the payesh base . Boil the milk in a sauce pan in sim flame till 4  cups of milk evaporates and become 3 cups. 
  • Add the condensed Milk and boil the milk well for 10 more mins.
  • Remove the rasgullas from the syrup ( press them well and remove the excess syrup)  and drop them in the boiling milk. 
  • Add the saffron strands and boil the paneer balls or the rasgullas in the payesh for 10 mins.
  • The milk should leave out little malai to make it more rich.
  • Turn of the flame cool them completely and then chill them refrigerate .
  • After it chills garnish with nuts if needed and enjoy them chilled.
  • It tastes Best when it is consumed chilled.

Bebgali sweets recipes

Sunday, September 13, 2015

Day 5 ~Vazhaikkai Bajji with Tomato chutney |How to Make Bajji |Tea kadai Recipes | Combo Dishes

How to make Bajji Bonda

Vazhaikkai Bajji and Tomato Chutney .. Hmmm this combo takes me back to my childhood when I  used to enjoy the tea kadai stall Bhaji's, butter biscuits, thenmittai, inji marapa, Pore biscuits, rose milk candy, Pan pasad ahhh and it goes on and on . I love to watch the tea master making hot chai and the best part is when he cools down the chai from one container to other so fast and with no spilling they amaze me any time I see them doing this. I am literally looking around for a tea stall to take gud picture of that. It is the madness to photograph keeps me going and feel so stress free. Ok coming to the vazhaikkai bajji , this was my fav . I used to love seeing the bhaji maker in the tea stall making this bhaji in jiffy and serving them hot on a newspaper , yes you read it right newspapers are used as oil blotting paper in India of course we love recycling and it is cost effective so people have small stores use news papers. The bhaji is serve with spicy tomato chutney oh wow it is the best way you can enjoy a rainy day.

I love crispy coated vazhaikkai Bajji with spicy tomato chutney , this combo made for each other. For 5th Buffet on table I decided to make this tea time combo dish and here I am . Hope you enjoy as well.

Raw banana Bajii recipe

Buffet on table

Vazhakkai Bajji With Tomato Chutney

                                      Category  Preparation time    Cook Time
                                          Tea Time snacks 
           15 mins
      15 mins


  Vazhaikkai / Raw Banana - 1 No
  Besan / chickpea flour - 1/2 cup
  Rice Flour - 1/4 cup
  Cooking Soda - a pinch 
  Red chilli pd - 1/2 tsp
  Turmeric pd - 1/4 tsp
  Asafoetida - a pinch 
  Salt to taste
  Oil for frying
  Tomato Chutney
  Tomato - 2 nos
  Garlic clove - 4 nos
  Urad dal / Black gram dal -  3 tsp
  Channa dal / Bengal gram dal - 2 tsp
  Whole red chillies - 2 nos
  Oil - 2 tsp
  Salt to taste

  • Peel the skin of the raw banana using a knife and then cut them to even size slices. Put the cut slices in water so that they don't turn black.
  • In a bowl mix besan, rice flour, asafoetida, red chilli pd, turmeric pd , salt and mix them well.
  • Add water to it little by little to make a semi liquid consistency without any lumps.
  • The consistency of the batter should not be thick nor runny. When raw banana slices are dipped in to the batter it should make a coat on them
  • Now heat oil in a kadai, after it is hot enough take the raw banana slice dip it the batter and slice it in the hot oil.
  • Do this for the rest of the banana slices and fry them till golden brown from both sides.
  • Transfer them to a kitchen towel or tissue to remove the excess oil.
  • For tomato chutney , in a pan heat oil add urad dal, channa dal and saute them till golden brown. 
  • Add Whole red chilli, Garlic cloves and saute them.
  • Add the Chopped tomatoes and saute them till mushy.
  • Turn off the heat and cool the mixture.
  • Add salt as needed and grind the mixture to a paste.
  • For tempering heat the pan with oil add mustard seeds, after they pop add urad dal and saute them till light brown. 
  • Add the tempering on the chutney and serve the bajjis with this tangy chutney.

 Tea kadai snacks

Combo dishes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

Saturday, September 05, 2015

Day 4 ~ Pakistani Halwa Poori Platter - Aloo Bhajia, Channe Ka Salan , Halwa and Poori | Combo Meal Ideas

Pakistani Halwa Poori Recipe

Thinking of Combo platter I always love this Combo platter after I made this for one of the combo dishes in past Bm , Its nothing else  than Halwa poori :) . Pakistani Halwa poori platter is a breakfast platter which one filling and rich combination by itself . In my first version of Halwa Poori Platter I kept it simple by just making cholay, halwa and poori but I missed Aloo Bhajia which is also served as a part of the platter. So I thought I should do it another time and post the complete Halwa poori platter and so here I am with this whole some breakfast platter from pakistani. I love trying Pakistani food as they are similar to Indian food with some minute difference . Our ancestors where very knowledgeable I must say they made all the breakfast recipe more rich and heavy which we are learning only now ... There is a saying " Eat Breakfast like a King (with all royal rich goodness) , Eat Lunch Like a Prince and Dinner Like a maid" .. so that is why our traditional breakfast in India and also in some countries our quite heavy usually deep fried or breakfast with sweets. This is the perfect way to eat to maintain in diet. But As a food blogger I confess, I myself don't follow it often. 

Now coming to today's combo platter Pakistani halwa poori is a famous street food available for take away , people also make them at home in the occasion of Eid.  The curries for this combo can be a simple choley with aloo or some street vendors make 2 different curries to choley ki Salan and aloo Bhajia . I made the poori with wheat flour as it is more healthy but traditional there is mix of maida and wheat flour for the poori dough.The halwa is similar to our rava kesari in south India.Speaking of Halwa  I recently received  a surprise package from my uncle  which contained all I needed whey protein pd, flavored pd, milk pd, edible color pd, corn syrup, glycerin and more  I was so happy see them . He is having a factory which produces all these and he was so humble to share some samples of those with me :). So for halwa I used the food color he sent me it is sunset yellow color, looks good isn't it.  As I had already post the halwa poori combo Plz refers my old post for halwa poori and Choley recipe, Sharing Aloo Bhajia  and channe ka salan  which is different from the usual choley Recipe here.  I have seen this version of bhajias in an pakistani cookery show. Now proceeding to the recipe..
Pakistani Cuisine

Pakistani Aloo Bhajia Recipe

Aloo Bhajia

                                         Category  Preparation time    Cook Time
                                          Side dish
           15 mins
      10 mins

  Potato - 2 nos ( choppd)
  Red chilli pd - 1/2 tsp
  Coriander Pd - 1 tsp
  Turmeric pd - 1/2 tsp
  Garam masala - 1/4 tsp
  Tomato - 1 no
  Oil - 1 tsp
  Cumin seeds - 1/4 tsp
  Kalonji or Nigella seeds - 1/4 tsp
  Salt to taste

  • In a pan heat oil add cumin seeds , kalonji  and let them pop.
  • Add the chopped potatoes, saute them and add enough water to submerge them. After they are have done add the tomatoes and cook them with potatoes till mushy.
  • Cook the potatoes till they are mashable.
  • After the potatoes are done using a masher slightly mash the potatoes.
  • Add red chilli pd, turmeric pd, coriander pd, garam masala , salt and Mix them well.
  • Add water if needed and cook them well till the oil starts separating and the raw smell of the masalas are gone.
  • Garnish with Coriander leaves and serve it with Halwa poori choley

Channe Ka salan | Choley Recipe

Channe Ka Salan

                                         Category  Preparation time    Cook Time
                                          Side dish
           15 mins
      10 mins

  Kabuli Channa / Chick pea - 1/2 cup
  Onion - 1 no ( chopped)
  Red chilli pd - 1/2 tsp
  Turmeric pd - 1/4 tsp
  Coriander pd - 1 tsp
  Garam masala - 1/4 tsp
  Oil - 2 tsp
  Nigella seeds / Kalonji - 1/4 tsp
  Cumin seeds - 1/4 tsp
  Salt to taste 

  • Wash and Soak the kabuli channa over night and the next day pressure cook them with 1 -2 cup of water, and salt  for 2-3 whistles.
  • After they are done drain the water from the channa and keep it ready.
  • In a kadai/ pan heat oil add kalonji and cumin, allow it to pop.
  • Add the chopped onions and saute them till translucent.
  • Add red chilli pd , turmeric pd , coriander pd , garam masala , salt and then the cooked channa. Mix them well till combined.
  • Add 1 cup of water to make gravy consistency and cook them till oil separates and raw smell goes off.
  • After few minutes  using a masher mash some channa not all the channa .
  •  Cook the gravy for some more minutes and serve hot with Halwa Poori.

Halwa, poori aloo bhajia, choley

Combo meals

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

Corn Au Gratin with Toast ( Stove Top Method) |Corn on the Toast Recipe | Combo Dishes

Corn on Toast Recipe

Corn Au gratin is a french dish which is very popular in India now a days . My list of cousins wanted me post the recipe in my blog as they loved this dish in restaurants. Traditionally Au gratins are bake with bread crumbs and cheese topping for the crispy crust but as you know I haven't got a oven yet still I made and enjoyed this luscious Au gratin on stove top just skipping the crispy crust. Trust me it tastes heaven when topped on a crispy toast in spite of the missing crust. You can use cooked fresh corn kernels in this recipe as I didn't get I used tinned once. I love white sauce as such , It is really amazing to know there are many cuisines use the same white sauce as base in different dishes   and of course making my job more easier ;) .  You can try this sauce flavoring with some other herbs too it will taste delicious anyway. This dish can also be called as corn on the toast , many restaurants name it this way. Moving on to this simple and humble recipe...

Au gratin with Toast

Au gratin  Recipe

Corn Au gratin 

                                         Category  Preparation time    Cook Time
                                          Combo Dish
           15 mins
      10 mins

  Corn Kernel - 1/2 cup ( I used Tinned one's)
  Oregano - 1/4 tsp
  Pepper to taste
  All pupose flour - 2 tbsp
  Milk - 2 cups
  Butter - 2 tbsp
  Mozzrella Cheese - 2 tbsp ( grated)
  Chilli flakes as needed
  Garlic clove - 2 no ( minced)
  Salt to taste
  Bread Toast - 4-5 nos

  • If using fresh corn kernels then cook in boiling water till they soft. As I used tinned once they are party cooked already.
  • For making white sauce in a pan heat butter , add garlic and saute.
  • Then add all purpose flour and roast in a medium flame , don't turn them brown, you want the white sauce to be white.
  • Add milk little by little at the same time stirring constantly so that no lumps are form. I would recommend using a whisk to make white sauce.
  • After adding all the milk boil it till the sauce thickens a bit , add the cooked corn kernel, cheese, salt, oregano, pepper, chilli flakes and Mi them well.
  • After all the ingredinets are combined well and the cheese melts turn of the flame and let them cool for 10 mins.
  • Meanwhile you can toast your bread till the au gratin is cooling.
  • Now traditionally this augratin is baked in the oven with bread crumbs and cheese on top to get the crispy brown topping , but taste good like this even.
  • After to toast the bread , make them crispy, spread the thick augratin on top and enjoy immediately.

Combo Dishes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

Thursday, September 03, 2015

Poutine ( With Bechamel sauce ) | Poutine with White Gravy | Combo Dishes ~ Day 2

Canadian snacks recipes

French fries have been my fav always ,and whenever we go out back in US we had this only dish as a option which is veg for snack time. I love fries a lot I had tried my hand in making home made fries many times and love them. Thinking of day 2 combo dish I wanted to keep it simple , then I remembered this dish in my visit to canada where I found this dish which very famous canadian dish but to my bad luck it had this non veg gravy added to it . Yeah am talking about Poutine especially the potato poutine which is originally served with brown sauce which contain flour and beef and chicken stock but I seen so many variation of poutine sauce they make from which I chose to make Bechamel sauce as gravy , I know it is not the traditional brown gravy but some store in canada do serve poutine with white sauce so I opted for white sauce instead of making the brown sauce with vegetable stock and substituting with vegetable broth for the gravy. I know the combination is weird but I liked them much. This dish might not give thumbs up from everyone as you know everyone have their own sense of tastebuds , am posting this for those who madly love french fries in any form like me.

French Fries with white sauce

French Fry recipe

I have been more active in Instagram and fb than here on blog for past months and I seriously enjoyed photography will share few of my photographs I took in my leisure here .. I have already shared this picture of mine in FB and insta. Do follow me in insta for regular updates pics and videos  , it just take minutes for me to share pics where us when it comes to blogging 24 hours is not enough. Ok now coming to the pics I love photographing flowers , few weeks back on my birthday my bro surprised me with the bunch of flowers which contained white and pink ones. I wanted to capture those flowers and keep them with me forever before they dried up so I thought of plucking they and doing some fun with photography here are those pics.

Flower arrangement in Water bowl Photography

White Flower Photography

So here I present my version of Poutine with white sauce / Bechamel sauce which I liked a lot . Serve the fry and sauce hot /warm so that it is enjoyed thoroughly.  Traditionally / Authentic poutine which is made with brown gravy is also topped with cheese curds to make it extra rich. Now moving on to my version of Poutine.
Canadian Poutine recipes

Poutine ( With Bechamel sauce )

                                         Category  Preparation time    Cook Time
                                          Combo Dish
           15 mins
      15 mins

  Potato - 2 nos
  Pepper pd - 1/2 tsp
  Salt to taste
  Cold water as needed 
  For White sauce
  Milk - 1 1/2 cups
  Butter - 2 tbsp
  Maida - 2 tbsp
  Garlic - 2 clove ( minced)
  Chilli Flakes as needed
  Salt as needed
  • Cut the potatoes to 1/2 inch  thick sticks  , In a bowl full of cold water submerge the cut potatoes and let them stay for 1 hour or more. This is done to remove the excess starch in the potatoes so that after removal of starch they become crispy.
  • After 1 or more hours drain the water and blot dry the cut potato stick using a clean cloth. Remove all the moisture from the potatoes.
  • Heat Oil in a frying pan and slide the potato sticks one by one.
  • Fry them in a medium flame till it turns golden brown.
  • Remove from oil and transfer them to a paper towel to remove the excess oil.
  • Add salt and pepper as needed for fries and toss them.
  • In another sauce pan heat butter and add garlic saute and then add maida.
  • Roast the maida in very low flame till the raw smell goes off.
  • Add Milk little by little  constantly stirring the sauce to avoid any lumps. 
  • Let the sauce thicken a bit , then turn off the flame.
  • Drizzle some white sauce on the fries and serve immediately.

Poutine with white sauce recipe

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56