Thursday, July 31, 2008

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,..

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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

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HAPPY BLOGGIN FRENS CEEYA TOMORROW...:-)

Wednesday, July 30, 2008

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
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i am also sending jalebi with rabdi to theme independence day hosted by creative pooja under the category orange/saffron.
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Tuesday, July 29, 2008

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

Monday, July 28, 2008

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

Sunday, July 27, 2008

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

Saturday, July 26, 2008

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

Friday, July 25, 2008

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
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hosted by lore of culinarty

Thursday, July 24, 2008

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

Wednesday, July 23, 2008

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 ,..:-)