MALAI WALA MUSHROOM SHIMLA MIRCH CURRY,..CURRY MELA KE LIYE

Remember Kashmiri shorbha which i prepared few days back,..i mentioned in that post that i prepared mushroom curry with the pulp which was left after straining the soup,...so here comes recipe of mushrom shimla mirch curry malai ke saath,..:-) couldnt think of anyother name,..

ingredients

button mushroom one can

leftover pulp ofmushroom soup

red capsicum half chopped

cream two tablespoon(fresh one)

salt to taste

cumin seeds half tsp

red chilli powder half tsp

coriander powder half tsp

procedure

heat oil in wok

add cumin seeds

once they start spluttering add the leftover pulp

no need to fry much as its already fried before,,,

now add red chilli powder,coriander powder and salt

followed by chopped capsicum and mushroom

once mushroom and capsicum blends well with the masala

add water and cover and cook for two minutes

now add cream,simmer for a minute or two and remove from flame

serve hot with chapati

we had with leftover adraki gobhi and mtrs lach paratha,..

this curry goes to CURRY MELA hosted by srivalli

and as this recipe is original,,my own experiment in kitchen this also goes to
lore who is hosting original recipes monthly round up event

HAPPY BLOGGIN FRENS CEEYA TOMORROW...:-)

JALEBI RABDI KE SAATH...ND SOME MEMORIES TO SHARE

Since past two day i was craving for hot jalebis with rabdi,..ya i know my cravings are always for sweet dishes,..thats because i am real choosy when it comes to sweet dishes,..few of my favourite are jalebis,imartis,motichoor ladoo,posta halwa and kaju katli...and ya of course rabdi...jalebi with rabdi was one of the sweet dish prepared during my wedding and one fond memory which i wann share is while we were waiting for baarat to come,..my younger sis came to me with jalebi and rabdi...it was around 1 am and barat was on the way,..imagine me sitting with full bridal makeup and not conscious about others and enjoying jalebi with rabdi,..i was bugged ,tired,..sitting in one position and waiting,..:-) ,..and ya hungry too,..really miss my sisters a lotz,.. ,ANOTHER one is whenever i was back home for vacations,.i remember father used to get jalebi and kachori from halwai...twice a week this was my favourite breakfast,..and back in school days,,,during summer vacations when all cousions used to come for vacations,..jalebi dahi ke sath,..was on the top list,..and how we used to fight for last piece i still remember,..with time everything changes but one thing i stil the same,..still now when i go hometown whenever i visit hem,..father still gets jalebi....and mother prepare hot urad kachodi,...ya i am talking about unconditional love of parents,..earlier i had to tell them,.to get,..but now they know me so well,.that they get on their own,..missin home,..:-(

its past two yrs since i got married and suddenly two days back while doing nothing...i just started imagining jalebi with imarti,..and since then was after my hubby that i want to eat jalebi,.so finally all geared up,..we actually prepared JALEBI AND RABDI ...yesterday for the second time,

..first time when i prepared jalebi,..i had put jalebi in hot sugar solution,.due to which jalebi was not crisp enough but this time i was extra careful ,the sugar solution was warm,and together with rabdi taste was awesome,..i felt as if i am eating sweet dish in a marriage party not at home,..do try jalebi and rabdi combo and indulge urself in this sheer delight....thats what i felt,...

jalebi recipe can be found here,,its instant recipe so no fuss,..just mix and prepare,

rabdi recipe can be found here,..i didnt add dryfuits ,..if u wan to give more rich look to jalebi ,dry fruits can be added to rabdi

another recipe of jalebi blogged already

and this plate of jalebi is for u...;-)

I am sending jalebi with rabdi to WYF colour in food event hosted by ec,have used saffron in both jalebi and rabdi ..saffron imparts orange colour ,..so the colour is orange and ingredient saffron

i am also sending jalebi with rabdi to theme independence day hosted by creative pooja under the category orange/saffron.

AFTER A LONG LONG TIME DAL CHAWAL WITH ADRAKI GOBHI AND KANDA TOMATO KOSHIMBIR

Dal Chawal is some thing which i used to eat almost everyday during my school days along with veggie prepared,curd,pickle,salad,..then after my school,..in college days...for five yrs,.there was no ghar ka khana,..only during my vacations when i had to go home i could eat home cooked food but in those 15days the demand on my wishlist was chat,kachodi,halwa and other delicacies which i really liked,..so my mother used to prepare two type of curries ,for father lauki,tindora,saag and for me paneer,gobhi,mushroom,..i still remember,..i never used to look at dal chawal,,sometimes i feel how stubborn i was,..nd so immature,,,nyways thnks god i hve changed and hve started eating everything,..

Back here in Singapore,felt like eating dal chawal,...after a long long time,..i prepare dal but always with chapati,..but that day i don knw why there was craving for dal chawal with some spicy sabji,..finally decided to prepare chana dal tadka wala,plain rice,adraki gobhi and kanda koshimbir

long time back for SWC UP had prepared ADRAKI MURGH...so when i saw the recipe of adraki gobhi i thought of givin it a try,..looked spicy too,.perfect for dal chawal

ingredients for adraki gobhi

cauliflower chopped and boiled 500gm

potato one boiled and chopped

onion one chopped

green chilli chopped one

garlic pulp one tsp

cumin seeds one tsp

oil to cook

salt to taste

half tsp each of coriander,turmeric and ginger powder

4cm of ginger make pulp of half

and of the other half chop into small pieces

one tsp lemon juice

procedure

heat halftsp oil in wok

add cumin seeds once they start spluttering

add chopped onions and garlic paste

keep stirring

now add ginger pulp an green chilli

mix well,..once evrything blends well

add coriander,turmeric and ginger powder

followed by salt and cauliflower

finally add potatoes,.mix well..if needed add water

cover and cook,keep checking

once done add lemon juice and chopped ginger strips..

serve hot with rice.

Prepared kanda tomato koshimbir from here

which goes to swc maharashtra hosted by neha

MANGO CURRY WITH POTATO PEANUT BHAJI AND FEW CREATIONS WITH STEM

I have already prepared bengali version of mango curry...so when i saw this recipe of mango curry...i wanted to give it a try,..cause mangoes used in this curry were not green,..ripe magoes are used in this curry,..inclusion of ripe mangoes in mango curry was something new for me,..this recipe has its origin from gujarat

MANGO CURRY

ingredients used are

mango pulp one cup

two tablespoon yogurt

three tablespoon gramflour

oil

salt to taste

curry leaves six

cumins seeds one tsp

green chilli paste onetsp

one tsp ginger purree

a pinch of asfoetida

ginger powder half tsp

procedure

beat curd properly and keep aside

mix gram flour in water ,make smooth paste and keep aside

now mix mango pulp with yogurt and gramflour paste,strain add 200 ml water

add ginger powder and asafoetida and keep aside

cook this mixture on low heat for about 20minutes

in between add ginger,chiili paste along with salt to the mixture

keep stirring.

for tempering

heat oin in another vessel

add cumin seeds,followed by curry leaves

add this mixture to the curry

and serve hot with plain rice

we had mango curry with POTATO PEANUT BHAJI

INGREDIENTS

POTATOES 500gm boiled,peeled and chopped

peanuts 60gm

green chillies 2 chopped

pinch of asafoetida

curry leaves 4

salt to taste

oil to cook

cumin seeds one tsp

pinch of turmeric powder

procedure

heat oil in wok

add cumin seeds,when they start spluttering

add curry leaves,green chilli and asafoetida

now add the potatoes,coarsely grounded peanuts and salt

cook for few minutes and remove from heat

MANGO CURRY goes to Srivalli who is hosting Curry Mela

I HAVE PUBLISHED SECOND SERIES OF STEM EVENT HOSTED BY LAKSHMI

MORE PICS CAN BE VIEWED HERE... DO LEAVE MORE IDEAS AND TIPS FOR CREATION WITH STEM THERE

SUKANYA GOT THE SECRET INGREDIENT FROM ME FOR THE KITCHEN CONNECT EVENT HOSTED BY LAKSHMI SHE PREPARED PHIRNI WITH TWIST,..NICE VARIATION OF PHIRNI SUKANYA

I GOT CHOCOLATE CORNFLAKES FROM PRITI AS SECRET INGREDIENT,..WILL POST SOON WHEN I PREPARE

THATS ALL FOR TODAY

HAPPY BLOGGING

MIRCHICHA CHATKA THEPLA OR BHINDI FRY KE SATH

Whenever i have prepared thepla it has always tasted different..because of the different variations which we can do with the thepas,..last wek prepared leftover rice thepla again but this time i added gramflour and coriander leaves too,..rest of the reipe is same which i had blogged earlier for leftover rice thepla,recipe can be seen here, i prepared gujarati version of bhindi fry ,,..to eat with thepla

ingredient for bhindi fry gujarati style

bhindi(ladysfinger)900gm chopped

salt to taste

oil to cook

pinch of sugar

cumin seeds one tsp

lemon juice one tsp

tomato one chopped

potato one chopped

turmeric powder half tsp

and paste of coriander,chilli,ginger and garlic

to make the paste

dried redchillies 5

garlic clove 4

3cm ginger chopped

one bunch coriander leaves chopped

curry leaves 6

green chillies 4 chopped

salt to taste

procedure

blend everything together and keep aside

procedure for bhindi fry

heat oil in wok

add cumin seeds

ince they start spluttering add potatoes and cover and cook

keep shaking and cook for 3 to 4 minutes

now add turmeric powder,followed by the prepared paste and bhindi

keep frying now add chopped tomatoes

followed by salt sugar and lemon juice

mix well and remove from flame

felt like eating something spicy so when i saw this recipe of MIRCHICHA CHATKA couldnt control myself,got the recipe from here,..liked a lot,..and together with thepla and bhindi bhaji...

chatka was really tasty...

MIRCHICHA CHATKA goes to SWC MAHARSHTRA HOSTED BY NEHA OF EASY AND TASTY RECIPES

happy blogging frens...cee ya tomorrow

AND WE MET AGAIN

ya we met again ,..i am talking about the second bloggers meet which we had today,..at vivocity around 4pm,..it was real fun,..we all waited for each other and once everyone was there,,.we took kopi from toast box,..and started with our discussion,..but before that,,,lakshmi took her tiffin out,,,so sweet of her she had got dryfruits halwa,..and vani HAD got crunchy murukku,,,so with hot kopi we enjoyed halwa,muruku and samosa brought by me,..after that we started with exchange of secret ingredient which was real fun,..really liked the concept of lakshmi,.i enjoyed preapraing secret ingredient to be guessed,..and along with painting foodie night shirt to be given along with the secret ingredient..along with sowmya,vani and lakshmi this time we were joined by priti,sheetal,nupur and sukanya,,,friends,..it was nice meeting you all and knowing u in person,..thanks Lakshmi again for taking the initiative to organise the meet...we left after discussing bloggin queries with everyone..due to some reasons haripriya couldnt come to the meet,...missed her lotz,..looking forward to meet u in the next meet haripriya,..THANKS AGAIN LAKSHMI IT WAS REAL FUN,ENJOYED A LOTZ,..
FRENS LOOKIN FORWARD TO MEET YOU ALL AGAIN IN THE NEXT MEET,..
FOR TODAYS PICS I HAVE CREATED SCARPBOOK,,...

Make a Smilebox scrapbook

END OF STRESSFUL DAYS...AND BOWL OF GULABI PHIRNI

Last few days were really stressful and tiring for me,.reason being my son was not well,,,but today after a long a time he took his afternoon nap which really relaxed me,,i feel like cooking when either advay is sleeping or hubby is around to tk care of advay,..today finally got the chance to cook in the afternoon while he wa sleeping,..felt so relaxed and good after along time,..after preparing karela bhaji for dinner,,,i felt like preparing Phirni,.with the french rose petals,..since the day i made GULABI SANDESH i thought of giving this a try but was not getting time reason as tld above ,,so today finally thought of trying my luck again with rose petals,..i was scared today cause i was going to boil the crushed rose petals for the first time,..thought so many time what if it doesnt come out well,..then took gods name and started with the preparation

ingredients i used

milk 300ml

freshly grounded rice powder four tablespoon

sugar to taste

milkmaid one tablespoon

crushed french rose petals of 6 roses

three to four petals to garnish

procedure

boil milk in pan

once milk starts boiling lower the flame

add sugar followed by rice powder

add crushed rose petals and milk maid

simmer for two minutes and remove from flame

garnish with rose petals an keep in freeze

i couldnt control myself so had it hot,..nd took again another serving,..liked it so much,,advay too .//

thanks again Rachna,,cause of the flower power event i used these lovely flowers,..r would have never known their use

and ya the bowl of gulabi phirni relaxed me too,,,:-)

thats all for today frens,,cee u all tomorrow,.

this one is for u to taste

enjoy....:-)

GULABI PHIRNI goes to original recipe event

hosted by lore of culinarty

MALYALI CHOKHA OR EGG BHURJI BENGALI MOGHLAI PARANTHA KE SAATH,..

Prepared quiet a long time back malyali style scrambled egg and mashed potato along with bengali style mughlai parantha and ya gobhi manchurian from sowmyas blog,..this post was pending from quiet along time so today thought of finally posting it,..this version of egg bhurji and mashed potato is totally new for me so thought of givin a try ..got the recipe from malyali cook book...

ingredients for SCRAMBLED EGG (MALYALI STYLE )

-mustard seeds half tsp

-onion one chopped

-salt to taste

-oil to cook

-curry leaves six

-egg two

for the paste-grind together 2cm of dried onion,one onion,two green chilli,cumin seeds half tsp and turmeric powder

procedure

heat one tsp oil in wok

add mustard seeds once they start spluttering add chopped onions and curry leaves

once onions are done add coconut paste,salt followed by egg

fry together till egg blends well with the masala,..

serve hot with chapati o rparantha.

FOR MASHED POTATO

- TWO POTATO BOILED AND CHOPPED

-TOMATO ONE CHOPPED

-SALT TO TASTE

for the paste

blend together one tbsp of grated coconut with one dried red chilli ,one tsp of tamarind paste and water

for the tempering

oil

mustard seeds half tsp

asafoetida a pinch

fenugreek seeds half tsp

curry leaves about 7

procedure

in a wok place the boiled potato

add chopped tomato,salt coconut paste and half cup of water

keep stirring till water is absorbed once done

heat oil for tempering

add the tempering ingredients in the oil

and add to the potato mixture

serve hot with roti

for moghlai parantha

ingredients

plain flour one cup

semolina one fourth cup

sugar one tsp

salt to taste

milk to knead ONE CUP

saffron strands THREE TO FOUR

oil to cook

procedure

knead dough with help of warmmilk

roll out with help of rolling pins

and brush slightly with oil

before roasting on nonstick tava

once brown from non stick tava

remove and enjoy hot with curry of choice

enjoyed malyali chokha and egg bhurji with moghlai parantha lotz,..and ya SOWMYAS GOBHI MANCHURIAN TASTED GREAT WITH THE OTHER THREE,..

THATS ALL FOR TODAY ,..HAPPY BLOGGIN FRENS CEEYA TOMORROW

MANGALOREAN GASHI KASHMIRI SHORBE KE SAATH

Last Weekend hubby was not feeling well,..so thought of preparing soup of him,..i had never tried mushroom soup at home.,.i had a can of button mushrooms at home...so thought of preparing mushroom soup,.i searched recipes on the net and finally got this one,..have altered few ingredients ..depending on our taste..so here comes mushroom soup or shorbha..i didnt go for the Chinese one,..this version is Indian one from Kashmir,..

ingredients needed are

one cup button mushrooms chopped

two teaspoon mixture of ginger garlic pulp

one onion chopped

one tomato chopped

juice of half lemon

half teaspoon each of turmeric and red chilli powder

salt to taste

one teaspoon garam masala

butter one tablespoon

all purpose flour half tablespoon

oil to cook

procedure

heat one tsp oil in wok

add chopped onions and keep frying till they lose their shape

add ginger garlic paste,turmeric,red chilly and garam masala followed by mushroom

keep frying till everything blends well,now add chopped tomatoes,..

and further fry for few minutes

add water...and bring to boil

simmer for 15minutes and keep aside

once the mixture cools down place in a food blender

and process till smooth'

sieve the mixture into another pan and heat

mix butter with flour and slowly add to soup

to thicken the soup to the desired consistency

add salt and lemon juice

garnish with coriander leaves

(the pulp which i got after straining , i prepared curry with that,..which i will be posting in tomorrows post)

I prepared Gobhi gashi two days back,.yummy and spicy..with plain rice taste was awesome,this recipe is manglorean,liked a Lot,.good change from the regular one which we prepare at home

ingredients

300gm cauliflower chopped

potato chopped one

onion two chopped

ginger chopped tablespoon

garlic cloves three chopped

tamarind one teaspoon

salt to taste

half teaspoon each of turmeric na dred chilli powder

oil to cook

cloves two

peppercorn three

red chillies three

cumin seeds one teaspoon

cinnamon stick one cm

half teaspoon each of coriander,mustard and fenugreek seeds

coconut grated half cup

procedure

heat half tsp oil in wok and saute half of the onions and keep aside.

in the same pan fry red chillies,coriander,mustard,fenugreek and cumin seeds,cinnamon,pepper and cloves for 30 seconds,keep aside

blend together coconut,fried onions,and the fried spices along with tamarind paste,turmeric and red chilli powder,add two table spoon of water

and blend into paste keep aside

in the same wok add one tablesppon of oil and fry chopped ginger garlic,followed by the leftover onions,..for few minutes

add the spice paste,salt followed by water and potatoes...keep frying

finally add the cauliflower,cover and cook

once done remove from flame and serve hot with plain rice

gashi curry goes to curry mela hosted bySrivalli


and to SWC KARNATAKA EVENT HOSTED BY SHEETAL AND STARTED BY LAKSHMI

coming to awards SUKANYA OF SUKANYA MUSING HAS PASSED ME

FRIENDSHIP AND GOOD CHAT

AWARD,THNKS ALOTZ SUKANYA FOR BOTH THE AWARDS,

THATS ALL FRENS FOR TODAY...HAPPY BLOGGING ,..:-)