Dinner meal of Chola Bhatura from Pamelas Space

While going through recipes on internet i saw this recipe of Bhatura on Pamelas Blog,i liked the recipe of Chana too at her space,so prepared the combo yesterday from her space,original recipe is of Anita Dhanda who runs a cookery class in American Embassy Delhi.Thanks a ton Pamela for sharing this recipe,both me and Neha enjoyed the meal and ya Advay luved the bhaturas too.
For the recipe click here

These days i enjoy eating soaked beaten rice with milk for breakfast,and that too without sugar,sometime i add gud or dried dryfruits like cranberry,hazelnut,almond,this simple breakfast of Chuda ya thats what we call beaten rice and milk gives me good start for the cold day ahead.Every year weather used to change after 15th of Jan.ie Makar Sankranti but this year its not the same weather has gone worse and i guess we gonna face more cold days ahead,...:-(thats all folks,tk cre cee u all soon,...:-)

Winter Special Breakfast of Matar Ghugni with Mooli Parantha

Yesterday while going for my evening classes I was struck in traffic for some time ,I could see work going on everywhere for the approaching common wealth games in 2010 ,there’s broadening of road, several flyovers are being built, landscaping, better signage facilities, restoration of monuments and god knows so many other things,…I am amazed at the rate the work is going on, it’s on tremendous speed but then it has to because time left for games is less than a year. While pondering over all these work going on I thought what was government doing from the past few yrs, I mean just because there’s common wealth games approaching is that the reason to improve the facilities for us the common people better known as aam aadmi or to show off others that India is indeed developing. If we were not hosting games I guess Delhi would have been the same with no beautification or makeover this is totally different story that Delhi in itself is beautiful. This is a bitter truth that we INDIANS act only when we are forced to otherwise everything is fine for us. I feel so good and happy and very proudly tell everyone that by next year Delhi wont be same but at the same time sad too that the reason behind all this is Common wealth Games not the need of the people…..;-(

Coming back to todays post I am sharing another warm breakfast for winters Hara matar Ghugni with Mooli Parantha and Curd.Matar Ghugni is staple breakfast at our place specially during winters ,on Nehas demand mother prepared this today morning for breakfast,thanks Pallavi for reminding me to mention this,.;-)

For Mooli /Radish parantha –

Preparation for the filling

Wash , Scrub and Grate Radish and keep aside. Squeeze before using.

Mix salt as per taste , pinch of red chili powder, pinch of garam masala powder and carom seeds a pinch to the grated raddish.Mix well and keep aside.

Knead the dough and keep aside.

Procedure

Divide the dough into small balls.

With the help of rolling pin shape out the small balls into thick chapattis.

Place the filling in the centre and shape into small ball.

Sprinkle few drops of oil on non stick tawa, and once the tawa is hot lower the flame and place the parantha and keep turning till it be becomes brown from both side.

Serve hot with curd and pickle ,we had with matar ghugni and curd.

For Matar Ghugni-

In gradient needed

Fresh green pea half cup ie approx 250 gm

One onion chopped

Green chili chopped one

Garlic clove chopped two

Ginger paste one tsp

Salt as per taste

Potato peeled and cubed one

Oil to cook

Coriander powder half tsp

Garam masala powder half tsp

Turmeric powder half tsp

Cumin seeds half tsp

Asafoetida a pinch

Procedure

In a non stick wok add one tsp of oil

Once oil is hot add half tsp of cumin seeds and pinch of asafetida.

Once it starts spluttering add chopped onion, garlic, ginger and green chili.

Once the onions start changing colour add chopped potato , fresh green peas and sprinkle salt as per taste ,followed by coriander powder and turmeric powder

Stir well add few drops and cover and cook on low flame.

Once done check for tenderness and sprinkle garam masala and simmer for a minute.

Serve hot with parantha, or with warm toast both ways this tastes good.

Enjoy the platter frens, this platter is off to Meets space for the Monthly Mingle event the theme for this month is Brunch,..
and to Yasmeens space where she is on with Third edition of Health nut event the theme for this month is Healing food.
Hara matar Ghugni has ginger,garlic and turmeric powder so i guess prepared with these ingredients and in less oil Ghugni is indeed healing food.

some good reasons why Turmeric should be added in our diet-
Natural antiseptic and antibacterial agent
Reduces teh risk of Childhood Leukemia
Natural Liver detoxifier
Natural Painkiller
Helps in Weight Management.

Health benefit of Ginger
Reduces pain and inflammation
Helps in Heartburn Relief
Natural treatment fro relief from cold and cough
Prevention of Diabetic Nephropathy.

Health benefits of Garlic
Helps in the prevention of cold
prevention of heart disease
prevention of hypertension
prevention of infection.

Happy week ahead ,ceeu guys soon...

Bachpan ki yad Ghugni ke sath

Kala chana ghughni with poori or parantha reminds me of the frequent Sunday brunch during our childhood days . Easy to prepare and good to taste this simple dish of black chickpeas tastes good with poori ,and the side dish are curd and pickle.I still remember how eagerly we used to wait for this particular breakfast. When on nehas demand mother prepared this I had to ask her  the recipe for two simple reasons reason one being I needed the recipe and the second reason I wanted to  share the  recipe with you guys,…so here goes the recipe of GHUGHNI up style,..:-) prepared in pressure cooker.

Ingredient needed

Soaked black chick pea one cup approx. 250gm

Onion three chopped

Garlic cloves chopped three

One tsp ginger

Green chili three

Cumin seeds one tsp

Asafetida pinch

Mustard oil one tbsp

Salt as per taste

Red chili powder a pinch

Turmeric powder half tsp

Coriander powder half tsp

Garam masala powder half tsp

Procedure

Heat oil in the pressure cook .

Once hot add cumin seeds and asafetida and let them splutter for a minute

Add all the ingredients together stir fry for a minute or two till everything mixes well.

Once done add one cup of water and pressure cook till 2 to 3 whistles.

Check for tenderness and serve hot with Poori or Parantha.

Nandita of Saffron Trail has shared her version of Kala Chana curry here.

There one more version of black chickpeas from Food in the Main Blog.

Bongmom has shared bengali version of Ghugni here.

                Enjoy the platter frens, this week has been good with Neha around its more fun out here and ya she shares the same passion just like me of cooking ,today she prepared Punjabi style Rajma for lunch which was rerally yummy I guess my next post gonna be of Rajma,todays dinner gonna be of Chicken Kheema and parantha ya I know I am feasting out here.,…chalo tk care u all ce u guys soon,…have a happy week ahead,…

Thili Dosai from Lakshmis kitchen and Wholewheat Walnut Bread

Since past two months,life has been really busy with so much to do and just 24hrs in a day, sometimes i feel i need more time to catch up with the pending work,yet whenever i feel like like cooking or get the opportunity to cook i dont miss it,first half of the day i am busy in hospital doing projects and the second half is for home,Advay,sudying,cooking and so many other things,its tough managing both home and work but i am doing the best i can,Advay has become very naughty,he keeps me on my toes,evening is spent running after him and as soon i am back from work he gets his books out from his school bag for revision,ya he luvs alphabets and is in luv with them ,he has started conversing in his own language and tries to catch up with us not to miss he luvs chatting with his father on Skype which is our daily routine these days,coming back to cooking

I tried Thili Dose

from Lakshmis space which is yum i am going to make this again,perfect for beakfast and brunch we enjoyed this with mango pickle ,thanks Lakshmi for the recipe gonna try ur moong dosai soon,..;-)

and ya i did bake whole loaf of Walnut Bread

from my baking dairy ,this is ow the recipe goes,...

Ingredient needed

420gm wholewheat flour

150gm whitebread flour

12.5ml salt

550ml lukewarm water

15ml clear honey

15ml active yeast

150gm walnut pieces

1 beaten egg to glaze

Procedure

STEP 1

Combine wholemeal and whiteflour and salt in a large bowl,make well n the centre and add 250ml of water ,honey and yeast.

set aside until yeast dissolves and becomes frothy.

STEP 2

Add more water,and mix to form smooth dough.

STEP 3

Transfer to a floured board and knead,adding flour is necessary,until the dough is smooth and elastic.Place in a greased bowl and roll the dough around in the bowl to coat thoroughly on all sides,cover with clear film and leave in warm place until it doubles in volume for about one and half hrs.

STEP 4

Knock back ( punch down ) the dough and knead in the Walnuts evenly.

STEP 5

Grease a baking sheet,shape the dough into a round loaf and place on the baking sheet .Press in walnut pieces to decorate the the top.Covel loosely with a damp cloth or clear film and leave to rise in a warm place until it doubles in size .

Step 6

Preheat the oven to 220 degree centigrade,bake for 15 minutes,lower the heat to 190 degree centigarde and bake until the base sounds hollowwhen tapped for about 40 minutes.

I had baked this loaf for my sis,..and ya she did liked it,..

hope u guys r doing good,weather is quiet pleasent from past few days,so feeling good,otherwise i guess we had the longest summers this year,.

me signin off cee u guys soon,..tk cre,..:-)

.

Announcing Blog break with SOME BREAKFAST Ideas

Tomorrow night  we are leaving for lucknow for Pallavis wedding ,her wedding is on 26th of this month and functions will start from 24th,all our bags are packed with sarees,matching bangles and ya we have decided which dress to wear when,with matching jewellery and everything,so from tomorrow our temporary stay will be in Lucknow till we are back to Delhi,so my blog will be silent for few days till i am back to blogging after the shadi,In todays post i gonna share some breakfast ideas with pics

In the first pic there brown bread toast ,plain omelet,thandai and fresh cherries in mango sauce.

For Fresh Cherries in Mango Sauce - in a serving dish place cherries,add half tsp of cream,mango sauce and top it with any nuts u prefer ,i have used Hazelnuts.

In the second pic its traditional breakfast of Panner parantha,curd,red chili pickle and fresh mango slices.

Third pic is of Changi airport Singapore ,the below pic shows traditional toast and kopi

Fourth pic is of Allo bari ki sabji with urad dal kachodi ,most common breakfast menu in northern india wedding. Kachodi with allo bari sabji ,or any other curry preferably potato or paneer is prepared ,side dish can be jalebi,curd and pickle.

I

Fifth pic is Brown bread toast with Coffee,perfect for me whenever i feel too lazy to prepare anything.:-)

Event entry

All the five breakfast platter goes to Divyas event Show me your Breakfast.

Fresh Cherries in Mango Sauce goes to Srivallis Mango Mela event.

Thali of Allo bari sabji with Kachodi goes to my own event Shadi ki Thali.

Platter one of thandai,plain omelet,brown bread toast and fresh cherries in mango sauce goes to Srilekha EFM breakfast event 

Urad dal Kachodi goes to Annarasa who is hosting my legume love affair twelfth helping an event started by Susan.

Fresh Cherries in Mango Sauce goes to Mansis space where she is on with Sugar High Friday event theme this month being Fruits and Nuts,event started by Jennifer .

I was on with this post since a long time,but since the day Neha has come,theres no time,daily we are going out shopping ,eating out and having fun.When i come back to this place from Lucknow its gonna be just me and Advay,my training will start from 1st of July so i goona be really busy travelling to Gurgaon everyday,managing home and Advay.Dont know how i gonna manage,..;-(i guess this is not the time to crib about all this,..:-)

Chalo cee u guys after the wedding,,..gotta check the final packin,missed reading ur posts will catch up with them soon,..bye then,...

Moong dal chilla aam ke achar ke sath

These days as the heat is really on in Delhi ,most of the days i am skipping lunch and surviving on heavy breakfast some snack in between or juice followed by again dinner in the night cant help it weather is like that just don't feel like eating or cooking elaborate meal,..but since June is marriage time  and there are frequent relatives and friends coming down every second day there is always excuse there to prepare a spread,..:-) and ya i did prepare something nice for my cousins which i will be posting soon,..:-)

Coming back to today's post i will be sharing pic of breakfast platter

prepared by Pallavi on Sunday morning,she was asking me  from a long time how to prepare Hari moong chila but i didn't had any clue of the recipe...finally she searched on net and prepared it from Ashwinis blog Food for Thought.

She prepared it the same way,she didn't add green peas and to make the batter workable she added one tsp of gram flour to the batter mix.Tired after coming back from Singapore this was a perfect treat fro me,..as there in Singapore i was really craving for simple home cooked food,..

She served chilla with aam achar,tamarind chutney,mixed fruit juice and mango slice.This plate was heaven for me specially after consuming junk food and all for a continuous week .

Mil prepared aam pickle and sent full jar of it from Agra

Recipe of Mango pickle as told by mil

ingredient needed

salt as per taste

red chili powder one tsp

asafoetida half tsp

green mango peeled and stone removed 150gm

procedure

make thin slice of the mango

mix everything together and keep in oven vessel

cover it with wheat flour strainer also known as chalni

keep the pickle in sun for 8 to 10 days

keep mixing everyday.

Pickle will be ready once the mangoes become tender.

This pickle goes well with dal chawal and khichdi.

Just two weeks left for the wedding ,neha my younger sis will be coming this weekend so soon all three of us will be together,...umm days can be counted now ,..i am excited but sad too,...gonna miss Pallavi lotz,...:-( anyways that's what life is,...oops sorry,,,i got carried away,.:-)

event entry

Breakfast platter pic goes to Divyas event Show me your breakfast where she is asking us to submit breakfast pic,..

Mango pickle goes to Mela Queen Srivalli for her yummylicious Mango Mela event

Moong dal chilla goes to My legume love affair twelfth helping event hosted by Annarasa an event started by Susan of well seasoned cook.

and this whole post goes to Srilekhas EFM Breakfast event.

mmmm i cam smell rain,..wow,..i think todays dinner gonna be chicken biryani,...as Nayani my cousion is asking me to prepare for her,..and the weather i s perfect now,..:-) chalo cee u all soon,..

SOME REGULAR BREAKFAST IDEAS AND ONE RARE ONE TOO,..nd another kurta with hand embroidery..

Breakfast is something without which we cant do without in our day to day life ,presenting before you all,..some of my regular breakfast menu which we prepare at home and ya theres one rare one too,..

BREAKFAST DURING MARRAIGE CEREMONY-MATHRI CHAI KE SATH

One of my favourite ya guys i am talking about mathri with chai,mathri is different from papdi because papdi is used in making chat whereas mathdi goes well wth tea,papdi is thin whereas mathdi is thick,..ingredient also is different for both..after the marraige ceremony in uttar pradesh sweets such as motichoor laddoo,khurma,khaja and mathdi are packed in big baskets and sent with bride to her inlaws place,very common ritual followed by almost all hindus .

During my college days whenever i used to go hostel after my vacations ,there was a separate bag which my mother used to pack with delicacies like posta halwa,kachodi sabji for the journey,,,it was three day journey for bangalore from my place...and besan ke ladoo ,pinni and mathris for hostel,..miss those days,..;-)

coming to the recipe ingredient required are

mixture of maida and besan one cup ( quantity can be varied depending on your need )

nigella seeds one tsp

salt to taste

red chilli powder half tsp

few drops of oil

procedure

knead everything together into dough

make marble sized balls from the dough

roll out with help of rolling pinsi nto round shapes of 3 to 4cm in diameter

with the help of fork prick on the rolled out mathris

heat oil in wok

once hot lower the flame and slowly slide the mathris in the wok

keep turning till they turn brown from both sides.

enjoy hot with teA AND PICKLE

-

EASY BREEZY BREAKFAST OF grilled MINTY RICCOTA CHEESE SANDWHICH WITH TEA-Sometimes we real feel very lazy to prepare anything most of the time when we eat alone at home,..when i am alone specially when hubby is on call i dont have to worry much about cooking, because i have to just cook for myself then..this recipe is easy and anything can be used as filling i have used pudina aam chutney and minty riccota cheese for filling .

procedure for chutney-half of chopped raw mango,green chilli two,mint leaves shredded halfcup,salt to taste.garlic clove two,grind everything together in a blender, and keep in airtight box.this chutney has shelf life of 10 days if kept in fridge,for minty riccota cheese recipe click here,minty riccota cheese has shelf life of a month if kept in fridge in a air tight box. this chutney goes well with parantha too.

for the sandwhich-spread evenly pudina chutney on bread slice ,add crumbled riccota cheese on the bread and grill it on hand grill,enjoy hot with tea.

BREAKFAST DURING FESTIVALS/WITH LEFTOVER-be it any festival or pooja at our home,poori sabji halwa is regular one at our home,...during Janmashtami festival prepared poori and alloo sabji at home..for allo sabji used leftover rasam powder,i wanted to try something with rasam powder prepared from vedas blog after making rasam from lakshmis blog,and this recipe my own experiment was real yum and spicy,..and best for any festive day,..

POORI WITH MASALA ALLO

ingredients-boiled potato two,onion one chopped lengthwise,tomato chopped length wise,salt to taste ,oil to cook ,rasam powder and parsley leaves.

procedure-add rasam powder and finely chopped parsley leaves to the potatoes and mix well,heat oil in wok and shallow fry the potatoes ,add salt keep aside,in the same wok add onions followed by tomatoes,once onions start changing colour add masala coated potatoes,keep frying,once done add water and cover and cook.,once the gravy thickens serve hot with poori ,and garnish with parsley leaves before serving.

RARELY PREPARED BREAKFAST

MINI INSTANT WHEAT DOSA WITH TOMATO GOJJU-Dosa is something which i have to still master, tried with readymade batter many times but was never happy :-(,once while chatting with Lakshmi she shared some recipes of instant dosa,i thought of trying instant wheat dosa,had all the ingredients at home,for curry prepared tomato gooju from her blog which was really yummy ,for dosa batter ingredients are wheat flour,semolina,salt ,cumin seeds and currleaves,mix everything together with help of water and in a non stick tava add few drops of oil and spread the batter ,.i couldnt spread the batter properly thats why u see mini thick dosas in the picture but evening when i prepared for hubby i could spread properly,,..liked lotz with tomato gojju from Lakshmis blog i didnt had onions so just with tomatoes and best part was advay liked dosa too..SOrRY FOR SUCH A BAD PIC FRENS WITH THICK BURNT DOSA,..WHEN I PREPARE NEXT PIC WILL BE MUCH BETTER ,..BUT TASTE WAS AWESOME,.DOSA IS SOMETHING WHICH IS PREPARED QUIET RARE IN MY KITCHEN BUT NOW WITH LAKSHMIS INSTANT DOSAI RECIPES ITS gONNA BE A FREQUENT ONE,,THANKS FoR SHARING SUCH YUM RECIPES LAKSHMI,..;-)

MOST COMMON BREAKFAST IN OUR HOME -PARANTHAS

MINTY RICCOTA CHEESE PARANTHA WITH CURD AND CHUTNEY-I never thought that i could prepare so many things with minty riccota cheese which i had prepared at home,this recipe is very simple just mix finely chopped onions,salt,red chilli powder to the minty riccota cheese,filling s ready for the parantha,keep aside,knead dough with wheat flour for parantha,make marble shape of the kneaded dough,fill the mixture with help of spoon,and roll out parantha as u make the usual ones,dont apply too much pressure or the filling will come out ,roast on tava and serve hot with pudina aam chutney and curd.

BREAKFAST ON SUNDAY/BRUNCH- tofu in tandoori masala

Sunday breakfast or brunch is always heavy one,.,hubby gets up late and by the time he gets up its always 12 something ,..so sunday i always go for brunch or heavy breakfast,,,for tofu in tandoori masala recipe is very simple chop tofu and keep aside,marinate in tandoori masala for 15 minutes,in those 15 minutes chop one onion,green chilli and keep aside,heat oil in wok add half tsp cumin seeds,green chilli and onions ,once onions start changing colour add marinated tofu ,followed by salt..cover and cook,.if needed add half cup of water..enjoy hot with plain nan or roti.

BREAKFAST DUE TO CRAVINGS-This happens most of the time with me ,if i feel like eating something i have to prepare,..be it anything,..one of such craving was of hot kachodi with allo sabji ,back home when relatives come at home,kachodi with allo subji is prepared and hot jalebi is brought from sweet shop,i felt like preparing cottage cheese kachodi but had to prepare cottage cheese,..and by the time i prepare cottage cheese,,,it would have been too late..i had minty riccota cheese in fridge so thought of using minty riccota cheese instead of cottage cheese for filling,for filling mix nigella seeds,salt,red chilli powder and mix well keep aside,knead dough,make marble sized balls ,compress and just add one tsp of filling not more than that ,seal and roll out into 4 cm diameter of circle ,dont aplly too much of pressure,,and keep the margins thick thats the main difference between poori and kachodi,i usually prepare all together and then fry them together that ways it easy for me,heat oil in non stick wok,and shallow fry till brown and crips from both side,..serve hot with curry,i prepared kerala style potato curry -procedure heat oil in wok add mustard seeds,dried red chillies and curry leaves,once the mustard seeds start popping add chopped onions and fry till they are brown,add coriander,turmeric,and red chilli powder and fry further for two minutes ,add chopped tomatoes and cook further for five minutes,add salt followed by chopped potatoes,cover and cook for three minutes,add coconut milk and half cup of water ,cook for 15 minutes till gravy thickens ,serve hot with kachodi.

another kurta with hand embroidery for more pics click here

This whole post goes to WBB-COMBI BREAKFAST EVENT

HOSTED BY LATA OF MASALAMAGIC AND STARTED BY NANDITA OF SAFFRON TRAIL,thanks lata and nandita for hosting such a nice event.

This months theme for JIHVA FOR INGREDIENT IS JFI-SOYA

,BEING HOSTED BY SIA OF MONSOON SPICE AND STARTED BY INDIRA OF MAHANANDI ,TOFU IN TANDOORI MASALA GOES TO JFI SOYA EVENT,THANKS SIA AND INDIRA FOR HOSTING THE EVENT.

SUNITA OF SUNITAS WORLD IS CELEBRATING FIRST ANIIVERSARY OF THINK SPICE THINK FAVOURITE EVENT

,I AM SENDING MATHRIS FOR THE EVENT WHICH HAVE NIGELLA SEEDS WHICH ARE MY FAVOURITE,..NICE EVENT SUNITA AND CONGRATULATIONS FOR THE FIRST ANNIVERSARY.

SANGEETH OF LET US ALL COOK IS HOSTING EAT HEALTHY CALCIUM RICH EVENT

I AM SENDING GRILLED MINTY RICCOTA CHEESE SANDHWICH,RICCOTA CHEESE PARANTHA ,KACHODI AND TOFU IN TANDOORI MASALA TO HER EVENT,.HAPPY HOSTING SANGEETH,,,:-)

FUSION ALLO CURRY WITH RASAM POWDER AND INSTANT WHEAT DOSA GOES TO SWC KARNATAKA EVENT

HOSTED BY SHEETAL AND STARTED BY LAKSHMI .HAPPY HOSTING SHEETAL...

LORE OF CULINARTY IS HOSTING ORIGINAL RECIPE ROUND UP EVENT

I AM SENDING FUSION POTATO CURRY WITH RASAM POWDER,RICCOTA CHEESE KACHODI,TOFU IN TANDORI MASALA FOR THE EVENT.ENJOY HOSTING LORE,..:-)

HAPPY WEEKEND FRENS,..CEEYA ALL SOON,,,:-)

shopping ke bad ajwain parantha chai ke sath

Yesterday was real tiring,.we went outing..and by the time we were back,.we were dead tired,..initially thought of preparing khichdi,but dropped the idea,as at 11 in the night khichdi doesnt sound good..i was overflooded with memories of my home,..while doing other chores before cooking,.whenever we used to come back from shopping ,or any outing,..we used to eat ajwain parantha with tea,..crispy parantha tasted great with tea,,,and filling too,,so whatever tiredness we used to get after shopping,.would vanish after having this..without taking disprin,..so yesterday,,too without giving any second thought ,,,i prepared crispy ajwain parantha and tea,..wow felt like heaven after eating,,and ya all the tiredness was gone too,..:-),hubby liked too,.i guess i prepared for first time here,,,when my mother had come down had asked her to prepare..so had some idea about the preparation,,

here goes the recipe of ajwain parantha

ingredients

wheat flour 2 cup

one fourthtsp oil for dough

water for dough

carom seeds one tsp

salt to taste

red chilli powder half tsp

procedure

mix all the ingredients in the dough

knead the dough,

prepare round shape paranthas with help of rolling pin

heat one fourth tsp of oil in non stick pan

and cook paranthas till brown from both sides,..

enjoy with hot tea

try this combo when u r back from shoppin, u will just love it

do chk AJWAIN ROTI TOO...

BENEFIT OF CAROM SEEDS CAN BECHECKED OUT HERE

COMING TO THE AWARD HETAL OF ISHAS KITCHEN HAS PASSED YUM BLOG AWARD,..THANKS HETAL FOR THE AWARD,

THOUGHT FOR TODAYS POST-" BE PATIENT TIMING IS EVERYTHING IN LIFE "

clicked this yesterday night...gonna miss this view lotz in the coming time

THATS ALL FOR TODAY...MORE COMING TOMORROW..

HAPPY SUNDAY AND BLOGGING

CEEYA TOMORROW,,,

early morning with masala chai ,mirrorwork tee,award or rajma chawal

ITS SHOWING 9:35am in the watch..usually i get up everyday this time....after sending hubby off at 8 for hospital...but today it was different got up at 6 in the morning,.reason,..advay got up early today...tried to cheer myself up by preparing MASALA CHAI,,,RECIPE of which i had taken down from some book in library long ago,,,had soaked black eyed beans yesterday night ,..stirfried them in 1/4th tsp of oil,.added salt and crushed blackpepper,,and early breakfast for both of us was ready....





recipe of masala chai,,,

ingredients

tea leaves 4 teaspoon
500ml water
250ml milk
sugar 4 teaspoon
cardamom pod 3 crushed
half teaspoon ginger pulp
2.5cm cinnamom stick
garlic clove 2 crushed
6 mint leaves

procedure

combine all the ingredients in allarge saucepan,bring to boil,
reduce heat and simmer for 2 to 3 minutes
turn off the heat and allow to rest for a minute
strain and serve while still hot.








Morning it was raining ,,clicked few pics,..through my kitchen window,...normally this time i sleep everyday and by the time i get up sun is already out,..but today i could feel real morning,..with fresh breeze which comes after rain,..really felt fresh today after such a long time,,,so couldnt resist myself from clickin pics,..


.
finished this tank top of mirror and bead work yesterday...while hubby prepared RAJMA CHAWAL...yesterday i was not well ,,nothing great,,,monthly ritual,,,:-)...first day i really feel sick..good he himself prepared dinner without asking,..and within an hour rajma chawal was ready...i had not soaked rajma,,i wonder how he boiled and prepared at the same time...so here goes the recipe of RAJMA

INGREDIENTS

150GM RED BEANS( RAJMA )
TWO ONIONS CHOPPED
10 GARLIC CHOPPED
GINGER CHOPPED ONE INCH
green chilli four chopped
CUMIN SEEDS ONE tsp
oil to cook
garam masala one tsp
coriander powder
salt to taste
half tsp black pepper seeds

procedure

heat oil in pressure cooker,add cumin seeds,followed by black pepper
once they start spluttering add chopped ginger,garlic and green chilli
once they start changing colour add chopped onions
when onions start changing their shape,add coriander powder,salt and garammasala
keep frying till u see oil along the sides,..now add the boiled kidney beans
fry for 3 to 4 minutes,..add water.....and pressure cook for 5 to 6 whistles
we had with plain rice....it was spicy and delicious..






coming to the award VANI and PRAJUSHA have passed yum yum award



thanks a lot VANI and prajusha for considering my blog for yum yum award,..

i pass this award to INDRANEE OF SPICE AND CURRIES

- ARCHY OF ARCHYS RECIPE

- LAVANYA OF COOKERY CORNER

- SAILAJA OF SAILAJAS RECIPE

PRAJUSHA HAS PASSED ME GAINT BEAR HUG AWARD,..THANKS PRAJUSHA..LOTZ OF BEAR HUGS TO U TOO....



ENJOY UR AWARDS FRENS,,CEE U IN MY NEXT POST TOMORROW,...

NUTRITION FACT FOR RED KIDNEY BEAN

SERVING SIZE 177gm

source from here

• PROTEIN 15gm
• carbohydrate 40gm
• sodium 421mg
• fat 1gm
• calories 225
• cholestrol 0mg

nutrition fact for stir fried black eyed beans

source from here

• quantity one cup
• protein 13gm
• fat 1gm
• carbohydrate 35gm
• calories 190