Dinner with leftover,,,,,nd ya i am missing toi...:-(

So many times we try to fix meal with whatever we have in excess,we tend to ingore the fridge where there is always something waiting for us to get our attention,one evening i thought of preparing something with leftover in fridge i had one fourth of cabbage,half of green capsicum, half cup of cottage cheese ,leftover chapatis ,two eggs,...with Advay running in and out of kitchen whenever i am there its too difficult to concentrate properly while cooking ;-) i thought of preparing Egg roll with cottage cheese filling and cabbage and cottage cheese salad with extra virgin olive oil dressing,as i wrote i thought of preparing but while cooking i dont know where my mind was maybe after Advay instead of Roll i prepares egg parantha with filling ,i myself dont know what name i should give to this dish ,,,any suggestions,..:-)

for the filling things needed are

cottage cheese chopped

green chilli one chopped

capsicum chopped half

green chilli sauce

salt and pepper

oil half tsp

cumin seeds a pinch



procedure

heat oil in non stick pan ad cumin seeds once they start spluttering,

add green chillies followed by capsicum,

once tender enough add chopped cottage cheese followed by green chilli sauce

add salt and pepper and remove from flame and keep aside.



for the parantha

eggs two ,beat and keep aside

left over chapatis two

lemon juice one tbsp

chat masala half tsp

onion one chopped

oil to cook



procedure

heat oil in non stick tava

once oil is hot

place leftover chapati on non stick tava and keep turning the chapati till it becomes crisp

add egg mixture on the chapati and spread evenly ,once egg sets properly on the chapati

add cooked cottage cheese mixture spread evenly followed by chopped onions ,lemon juice and chat masala.

remove from flame once done and serve hot with any side dish,we had with cabbage salad ,...

for Cabbage Salad-mix finely chopped cabbage with cottage cheese and chopped red chillies,add extra virgin olive oil with basil leaves,salt,pepper and dash of italian herbs for extra kick,..thats all frens,....Cabbage Salad is ready....:-)

Cabbage is excellent source of vitamin C,it also has amino acid Glutamine which has anti-inflammatory properties,the part of plant which is wildly eaten is cabbage head,cabbage can be consumed raw,cooked or preserved in varities of dishes.

Apart from green cabbage other cabbage available are Colewort,Drumhead,Oxheart,Red cabbage,Savoy cabbage and winter cabbgae.

Cabbage Salad goes to Weekend Herb Blogging Event

hosted by Chriesi of Almond Corner and announced by Haalo of Cook almost anything

On another note,life has become bit hectic for me,Advay has started with play school

since 2nd of this month which means i have to wake him up by 8 am which i really dont want to when i see him sleeping peacefully, all cuddeled up beneath blankets,sometime he wakes up on his own which is very seldom :-),by 9:30 i am back home after dropping him at playschool,thus i get three hours for myself when i can ,relax ,have my breakfast,and do things which i like to do,.;-),i don knw how i gonna manage my time once i start working which gonna start soon,till now i was just house wife but with work,part time course which gonna start soon,...life will be very very hectic,..and blogging is something which really relaxes me,...i just hope i will get time to blog because this is something which i dont want to leave at all,...and when i see fellow bloggers who are working,managing home,children and blogging too i know how well they must be managing their time to pursue blogging,...:-),...thats all frens,...tk care,,,will catch u all soon,..:-),...hppy bloggin,...nd ya i am missing Sailus taste of india,...:-( what about u all,...???

Its all about red and dilpasand,....

In the english language the word red is associated with colour of blood,certain flowers and ripe fruits,the word RED is defined as any number of colours evoked by light consisting predominantly of the longest wavelength of light discernible by the human eye in the wavelength range of roughly 625-740nm.

In human colour pshychology red is associated with heat energy and blood and emotions that stir the blood,including anger,passion and love.source from here

In human body red relates to the base chakra situated at the base of the spine,the organs to which chakra relate are the kidney and the bladder,vertebral cloumn,hip,legs and adrenal gland is also related to this chakra.On the pshycho spiritual level chakra relates to selfawareness,that is to say our awareness of ourselves as human being and our places on earth,it is the area of survival and relates to our basic human instinct of fight or flight ,red gives us courage and strength and relates to stability and security.

some positive aspects of this colour-COURAGEOUS,CONFIDENT,DETERMINED,ENERGETIC,LEADERSHIP QUALITIES,PIONEERING SPIRIT,STRONWILLED AND SPONTANEOUS.

negative aspect of this colour-AGGRESSIVE,BRUTAL,DOMINEERING,FEARFUL,FEAR OF PROGRESS,OBSTINATE,QUICK TEMPERED,RUTHLESS,RESENTFUL AND SELF PITYING.

SOME COMMON PROBLEMS ASSOCIATED WITH BASE CHAKRA ARE-CONSTIPATION,CROHNS DISEASE,COLD FINGER AND TOES,DIARRHOEA,PILES,HYPERTENSION ,KIDNEY STONES.SOURCE FROMHERE .

VARIOUS SHADES OF RED ARE-ALIZARIN,AMARANTH,BURGUNDY,CARDINAL,CARMINE,CARNELIAN,CERISE,CHESTNUT,CORALRED,CRIMSON,DARKPINK,FALURED,FIRE ENGINE RED,MAROON,MAUVETAUPE,ORANGE RED,PERSIAN RED,PINK,PERSIMMON,RED-VIOLET,ROSE,ROSEMADDER,RUBY,RUST,PUCE,SANGARIA,SCARLET,TERRACOTA,VENETIAN RED AND VERMILION.

RED COLOUR IS ALSO THE THEME FOR THIS MONTHS EVENT HOSTED BY SUNSHINE MOM FOOD IN COLOUR,initially i was lost what to prepare ..soup noo.salad,..umm can think...had already got red capsicums,.but though my thinking cap was on i was lost,,then yesterday while washing utensils,..like thunderbolt i was struck by this awesome idea,..i got so excited..but before that want to tell u all something else about me all my ideas come when i am in loo,..or doing chores like washing utensils,..otherwise even if i keep thinking i will be totally lost...and will be just staring at the blank wall..;-)coming back to the recipe,,.i took the capsicumout from the fridge half is enough and tried to make heart shape out of it ,..by carving out with help of knife,..i am very bad at carving so please bear with my carving,..;-)bring back memories of my dental college in second year i used to bribe my frens with chocolates to get my carving done,..my carving was pathetic,..even teachers knew that it was not done by me,.whenever i showed them my work,..again i drifted coming back to the reicpe i carved out four heart shapes from the capsicum,and sliced in long shape of whatw as left,prepared cottage cheese at home of about one liter of milk

rest of the ingredient i used

onion two sliced lengthwise

garlic two choped

red chilli crushed three dried ones

cumin seeds one tsp

red chilli powder half tsp

turmerc powder a pinch

tomato paste one tsp

oil one tsp

salt to taste

let me think no i guess thats all...

procedure

heat oil in wok

add cumin seeds once they start spluttering add onions and garlic

keep frying once onions start changing colour add crushed red chilli,

followed by red chilli powder ,turmeric and salt

once oil is seen along the sides add sliced mushrooms and mix well everything

now add water and cover and cook.

once done remove form flame and keep aside

i carved out four heart shape from cottage cheese too..and brushed it with orange colour

and dry roasted on tava,..few drops of oil can be added

rest of the cottage cheese i chopped into square pieces.

just before serving i mixed home made cottage cheese square ones into the gravy,reheated for a minute or two

and decorated with heart shapes of capsicum and cottage cheese,..

i named my creation DILPASAND,..WAS REAL HAPPY WITH MY EXPERIMENT,..WHAT ABOUT U GUYS?:-)

DILPASAND

GOES TO SUNSHINE MOM WHO IS hosting FOOD IN COLOUR EVENT THEME FOR AUGUST BEING RED

EC WHO IS HOSTING WHATS YOUR FAVOURITE COLOUR in food EVENT FOR THE COLOUR RED AND INGREDIENT TOMATO AND RED CAPSICUM

TO SRIVALLI WHO IS HOSTING CURRY MELA,WE HAD PANEER DILPASAND CURRY WITH CHAPATIS...

TO LORE WHO IS HOSTING ORIGINAL RECIPE ROUNDUP AS THIS IS MY OWN CREATION

AND TO PURVA AND PRITI WHO ARE HOSTING FESTIVE FOOD EVENT THEME FOR THIS MONTH BEING RAKHI THREAD OF LOVE,

BE IT ANY FESTIVAL PANEER CURRY ALONG WITH POORI OR KACHODI IS A MUST AT OUR HOME ,.SO AFTER TIEING RAKHIS THERE IS FEAST OF KHEER,POORI,KACHODI,MATHRIS,PANEER CURRY,CHOLA,CHAT AND MANY OTHER THINGS..;-)

THATS ALL FRENS CEE YA SOON,..HAPPY BLOGGING...;-)