phalahari aloo tikiya with chutney

every time my mother asks me did you apply henna a poem starts burning in my mind i think this is what memories does to me and now i have two poems on henna but this post is not about henna its about sawan month and the monday fasting.
yesterday i cooked phalahari aloo tikiya and paired it with dhania chutney
i mixed crumbled cottage cheese also in it for texture perfect with a glass of lassi on a lazy day
for aloo tikiya
in a mixing bowl mix two boiled potato with 100 gm go paneer half tsp of  red chilli powder and one tbsp of chopped coriander followed by pink salt as per taste
shape them in the form of patties and pan fry till brown from both sides
serve warm with chutney

phalahari aloo tikiya 

for chutney
in a blender add chopped coriander leaves one green chili one fourth tbsp ginger and pink salk as water as per required for blending.

Rakshabandhan 2013

last week was Rakshabandhan

this year I kept it simple as I had oil painting class the same day didn't prepare anything special except for Sevai and Coconut rice which was paired with plain chapati ,stir fried cauliflower with potato ,coriander chutney and cucumber onion raita.

Advay's cousion had sent Rakhi from India

,sharing some pics of the celebration

the above pic is of Rakhi thali

She had sent roli,candy along with rakhi which I have kept in the decorated plate

 Recipe of Coconut Rice is inspired from cook book
Recipe name - Coconut Rice
Ingredient
Cooked rice two cup
onion sliced one
ginger grated one fourth tsp
urad dal one tsp
chana dal one tsp
mustard seeds half tsp
cumin seeds half tsp
curry leaves eight
dried red chili crushed two
fried cashews two tbsp
dessicated coconut two tbsp
salt as per taste
Procedure
heat oil in non stick wok,once hot lower the flame
add the cumin and mustard seeds,followed by chana dal,urad dal and dried red chili
once the dal changes colour add the sliced onion and ginger
keep stirring till onion starts changing colour
add salt,curry leaves,dessicated coconut ,cashew and rice
stir till all the flavors have combined ,
serve warm.
recipe of coriander chutney blogged here 
recipe of sevai blogged here 
recipe of allo gobhi matar sabzi blogged here

thats all friends,wish you all happy festive week ahead.
linking this post to
the weekly story week 30 hosted by Colours Dekor.
Foodabulous Fest event hosted this month by Nivedhanam.

Aloo Tikiya Matar Chaat for Raksha Bandhan Festival

Yesterday was Raksha Bandhan

 ,also known as Rakhi Purnima

this festival is celebrated with much gaiety in India
Advay's cousin had sent him Rakhi and a hand written letter

yesterday being a festival it was another reason for me to prepare this

recipe name Alloo tikiya matar chaat
recipe of Alloo tikiya blogged here

for the spiced matar/
ingedient 
2 cup matar soaked overnight
salt as per taste
tamarind juice two tbsp
garam masala powder one tbsp
procedure
pressure cook soaked matar with salt and half tsp baking soda
once done add garam masala and tamarind juice
simmer for few minutes and serve warm .

top the matar decked tikiya with beaten curd

followed by dhania/cilantro chutney

followed by tamarind chutney

sprinkle some chat masala and chopped onion and indulge,

optional this chaat can be served topped with bhujia and mint chutney too,.
thats all friends,wish you all happy weekend
take care and happy blogging.

Weekend Cooking - Thali with Masoor dal and stir fried bittergourd

Whenever its Festival time ,its another reason for ur to eat all the yummy delicacies though this year i didnt prepare whatever i had planned ,now life is back to the normal chores and the daily grind,Advays school will be soon closing for the term break and in a week time we will be in India for his holidays,with so many things going on i try to prepare comfort meal everyday  which for us is a thali with a bowl of curd,dal,sabzi ,chutney or pickle and chapati and rice.
Nothing can beat this simple meal which is healthy and delicious too.I prepared Masoor Dal for the first time here in Singapore,ya i did asked my mother hows its prepared ,what all goes for tempering and so many other things,i was skeptical whether Advay will like it or not,but he luved it and nothing satiates a mother then her child enjoying the meal,so i gonna prepare this dal again soon,..
Coming back to todays post sharing with you all

Thali which has Masoor Dal,Fried Bittergourd /karela bhujia,Coriander chutney,bowl of curd,chapati and rice.
recipe of karela bhujia/stir fried bitter gourd bogged here
For the Masoor Dal
ingredient for the dal
Masoor dal one cup
salt as per taste
turmeric powder hal tsp
Ingredient for the tempering/Chaunk
cumin seeds one tsp
asafoetida pinch
grated onion one
coarsely grounded ginger garlic one tbsp
green chili chopped one
tomato chopped one
half tsp each of turmeric powder,coriander powder and red chili powder
salt as per taste
oil or ghee to temper one tbsp
to garnish
one tbsp butter
chopped coriander leaves
Preparation
pressure cook dal for two whistles,keep aside

Procedure
In a non stick wok heat ghee or oil
add cumin seeds and asafoetida let it splutter,
lower the flame add onion followed by ginger and garlic
keep stirring till it becomes mushy
add  the powdered masalas and salt
followed by tomato and green chili
once oil is seen along the sides
add the cooked dal and let it simmer for few mins
once done add butter and garnish with coriander leaves
serve warm with rice or chapati.

Linking this post to
Comfort Food hosted by Daily Cuppa
Serve it Series - Stir fried hosted by Krithis Kitchen and Oh Taste and See
The Weekly Story week 71 hosted by Colours Dekor.
have update my other blog with wall makeover do check,.
thats all friends,take care and happy blogging.

Thali with Kashmiri Shami Kabab,Ajwain Paratha,Bathua Raita and Mint and Coriander Chutney

Its been so long since i prepared Kabab at home ,
so when i saw this simple recipe of Kabab
i thought of preparing the same
paired the same with Ajwain Paratha ,Bathua Raita
and Mint & Green mango Chutney  and Coriander Chutney



Kabab Thali

 Recipe NameKashmiri Shami Kabab
Recipe Source
Ingredient
Minced Goat Meat 500kg
onion one chopped
ginger garlic paste one tbsp
dried kasturi methi leaves one tbsp
mint leaves chopped one tbsp
coriander leaves chopped two tsp
salt as per taste
garam masala powder one tbsp
oil to cook

Preparation
Mix all the ingredients in a miixng bowl
and keep in refrigerator for half an hour
Procedure
The recipe called for shaping the minced meat on skewers
but instead of that i shaped them in patty shape
heat oil on grill pan ,once hot lower the flame
and place the patties ,keep turning till its brown from boxth side
serve warm with paratha ,raita ,chutney and some salad on side.
For Bathua Raita
Ingredient
Bathua leaves one cup
green chili
salt as per taste
curd whisked one cup
Procedure
heat water in a saucepan
once it starts boiling add the bathua leaves
and let it simmer for 5 to 7 mins.
once done drain the water and let the leaves cool down
make a smooth paste of the boiled leaves and green chili
mix the bathua paste in whisked curd and seasxon with salt
serve with paratha and kababs.


Kashmiri Shami Kabab

 This Thali is joining
Kabab Mela hosted by Srivalli of Cooking for all Seasons.
Thats all friends,wish you all happy week ahead
take care and happy Blogging

Cook when it rains - Dhokla with coriander chutney

its past 12....wht a day enjoyed each econd,...
" USE YOUR EYES AS IF TOMORROW YOU WOULD BE STRICKER BLIND..HEAR THE MUSIC OF VOICES,THE SONG OF THE BIRD,THE MIGHTY STRAINS OF ORCHESTRA,AS IF YOU WOULD BE STRICKER DEAF TOMORROW. TOUCH EACH OBJECT AS IF TOMORROW YOUR TACTILE SENSE WOULD FAIL.SMELL THE PERFUME OF THE FLOWER,TASTE AND RELISH EACH MORSEL ,AS IF TOMORROW YOU COULD NEVER SMELLL AND TASTE AGAIN.
MAKE THE MOST OF EVERY SENSE,GLORY IN ALL THE FACETS OF PLEASURE AND BEAUTY WHICH THE WORLD REVEALS TO YOU. BY ( HELEN KELLER )
LOVE THESE WORDS BY HELEN KELLER GOT THM FROM THE BOOK WHICH I AM READING NOW....EVERYDAY INDULGENCE....,..
i am sending the dhokla recipe for WBB -21 HOSTED BY EASY CRAFT
what a day made dhokla,,for the firts time,,,,and by smell i can make out it will taste great too,...so here goes
Recipe name Dhokla cooked in microwave
ingredients
one and half cup besan
one cup water
one tbsp oil
half tsp haldi
1tsp each of ginger and chilli paste
lemon juice two tsp
eno slat one half tsp
soda bi carn one fourth tsp
for the tempering
1tsp rai
2 tbsp oil
3 green chillies slit
white vinegar one fourth cup
3 fourh cup water
1 tbsp sugar
procedure
grease flat round dish with oil keep aside
sift the besan to avoid lumps
mix besan ,water ,ginger chilli paste,turmeric powder ,eno,sugar, soda bicarb,oil and salt
beat well for few seconds
add lemon juice


pour this mixture to greased dish and microwave uncovered for 6 minutes
keep aside
to temper microwwave oil,chilli,vinegar ,water,sugar and rai for 5 minutes
pour over the dhokla and wait for half an hour to absorb it and turn soft
cool and cut into pieces
garnish with chopped coriander


Recipe name Green chutney/Dhania chutney/green chutney
recipe source mother
Ingredient
one cup coriander leaves chopped
1 inch ginger
two green chilli
salt as per  taste
amchur 1tsp
lemon juice one tsp
procedure
mix all the ingredients and grind in a mixer.