Janmashtami Celebration 2012

Today is Janmashtami ,

Lord Krishna 's Birthday

which is celebrated with much pomp and grandeur throughout the country
.Like every year today when i got up I was filled with the warm memories of my childhood days ,we would be busy colouring sand and wood scrap different colour to decorate rangoli .
Dadi would be busy in kitchen with my mom and aunts preparing all kind of phalahar delicacies .Now it all seems like a dream to me and yeah a beautiful dream,this festival is not celebrated at my inlaws place thus no fasting for me but still i prepare a feast to celebrate Krishna's Birthday and relive  the memories of yesteryears

.Today while dropping Advay to bus stop I told him about Krishna's Birthday
he asked me "Mummy how old is Krishna Bhagwan
I replied "he is god ,he is not human being so you cant calculate his age
this answer satiated him ,..;-)
Last year i prepared Poori Sabji
this year i prepared Naan and Dal Makhani

recipe of Naan  is inspired from  here ,instead of two cups of  all purpose flour i have use one cup whole wheat and one cup all purpose flour

recipe of Dal Makhani is inspired from Vege yum blog

i didn't add any cream while preparing the tadka ,topped the cooked dal with home made fresh cream before serving and a dollop of ghee.

Wish all the readers of Asan Khana Happy Janmashtami
wish you all happy weekend
take care and happy blogging.

Cupcakes with Vanilla Icing for Potluck Party

date 31st december 2011
event  potluck dinner at my friends place

what i prepared baked - 24 cupcakes

and iced them and decorated them
recipe name Vanilla Cupcakes with Vanilla icing
recipe of cupcakes blogged here

recipe of Vanilla icing
ingredient adapted for 24 cupcakes
unsalted butter one fourth cup
icing sugar one cup
vanilla essence one tsp
milk two tbsp
colour to tint icing - pink ,blue,yellow,green and orange
sprinklers

how i did
beat butter and vanilla essence in a bowl
add sugar slowly and keep beating
till the mixture is creamy in consistency
add milk slowly and beat till
mixture can be spread easily
divide the icing into five different part
tint the icing into different colour,keep aside
once the cupcakes have cooled down
spread the icing on each cupcakes
sprinkle sprinklers and edible silver balls
and leave to set.

and after few  minutes  indulge ;-)

thats all guys,wish you all Happy Weekend
take care and Happy Blogging.

Shami Kabab with Bari Chutney

I know i just disappeared from Blogosphere since past few days,ya i did missed blogging but then i enjoyed each second with my mom and sis too,they were with me since past 15 days,time just flew and soon it was time to say goodbye to them ,now since they are gone i am missing them more.
Coming back to todays post sharing with you all Shami  Kabab platter which i prepared yesterday inspired from Sangeetas blog,the moment i saw the recipe in her blog i knew i would try it,so yesterday night meal was Shami Kabab ,chapati and Bari chutney.

Recipe name Shami Kabab and Bari Chutney

Recipe of Kabab inspired from Banaras Ka Khana
Recipe of Bari Chutney mothers recipe

Ingredient for Chutney
Spiced bari/wadi five
salt as per taste
green chili two
garlic clove two
ginger one fourth inch
mustard oil
Procedure
heat one fourth tsp of oil
fry the wadis/bari for a minute,keep aside
Mix fried wadis,green chili,garlic,ginger and salt
run through the blender
mix one fouth tsp of mustard oil
serve with kababs.
another bari chutney blogged here

Thanks a ton Sangeeta for sharing the recipe,truly enjoyed it and will be preparing this soon again..:-)
Linking this post to
The Weekly Story 50 hosted by Colours Dekor.
Thats all guys,wish you all happy week ahead,..-)
take care and happy blogging.

Weekend Baking - Double Chocolate Muffin from Soma of Ecurry

Most of the time when i am blog hopping i get inspired to prepare the dish the same day

yesterday i was inspired by two recipes,one traditional and the other of baked goodie

i went for both and i am so glad i did
will be sharing one  today and the other tomorrow

Thanks Soma of Ecurry for sharing the Double Chocolate Walnut  Muffin recipe
i followed her recipe without any change

substituted
walnut with pistachio
orange liquer with vanilla essence
vinegar and applesauce with egg
mixed ,baked and enjoyed warm
with my favourite coffee...:-)

and ya packed some muffins for Advays Teachers too

as today is Teachers Day

Linking this post to

The Weekly Story 47 at Colours Dekor.

Lets Cook Series #7 Scrumptious Breakfast hosted by  Tickling Palates

Thats all friends ,take care and Happy Blogging :-)

Janmashtami Celebration with Poori and Spiced Stir fried Potato

Wish all the readers of Asan Khana Happy Shri Krishna Janmashtami
Sharing with you all Janmashtami Jhanki pic decorated at my mothers place

I did this simple rangoli for the festival

and prepared meal of Poori and Aloo Sabzi

Recipe name - Spiced potatoes/Masaledar aloo/Heeng Jeera wale aloo

Recipe source cook book

Preparation time 30 mins

Cooking time 15 mins

Ingredient

Boiled potato six

dried red chili three

ginger chopped one fourth inch

cumin seed one tsp

asafoetida pinch

red chili powder half tsp

turmeric powder one fourth tsp

grounded pomegranate seed powder one tbsp

salt as per taste

oil to cook

Procedure

Heat oil in non stick wok

lower the flame and add asafoetida and cumin seeds

once it starts spluttering add ginger and dried red chili

fry for a minute and add boiled potato followed by

salt,red chili powder ,turmeric powder and pomegranate seeds powder

keep stirring till everything mixes together

fry for 5 to 7 minutes

serve warm with pooris.



Thats all friends,take care,see you all soon

Linking this post to

Weekly wrap up 45 at Colours Dekor.

Punjabi platter - Amritsari Chole with Pori

Have tried punjabi chole before
but when i saw this recipe 
I had to try this
so for weekend meal

i prepared Amritsari Chole
and paired it with poori .
together with shallots in white vinegar
combo was yum,..;-)

Linking this post to
AWED Indian Cuisine started by DK of Chef in you hosted by Taste of Pearl City.
My Legume Love Affair 33 hosted by Ammalus Kitchen started by Susan of the well seasoned cook.
Food Palette Series Brown hosted by Torview Toronto.
do check out my first sewing machine project here
thats all friends,wish you all happy week ahead
take care and happy blogging.

Butter Chicken with Missi Roti and Spinach Salad

I had this last when my sis prepared
two year back had prepared this way
with time recipe has evolved too
prepared this again in a very simple way
paired the curry with missi roti and salad

Recipe name Butter Chicken /Murgh Makhni
Recipe source kitchen experiment
Preparation 3 to 4 hrs
Cooking time one hr
Ingredient
Boneless chicken 300gm
paste of one onion
paste of one tomato
ginger garlic and green chili paste one tbsp
kasori methi one tsp
salt as per taste
oil to cook one tbsp
ghee one stp
red chili powder half tsp
turmeric powder pinch
red food colour pinch
curd three tbsp
to dry roast
cumin seeds half tsp
coriander seed half tsp
black cardamom two
black pepper four
clove three
cinnamon stick one inch
kabab chini three
Preparation
powder the dry roasted whole seeds,keep aside
in a bowl mix chicken pieces with ginger garlic and green chili paste
followed by powdered whole seeds,curd and red colour
cover and keep in fridge for three to four hours
Procedure
heat ghee in non stick wok
add cumin seeds and let it splutter
add onion paste and keep frying till it starts turning brown
add oil ,followed by tomato paste and salt and keep stirring
till the mixture becomes mushy and oil is seen along the sides
add marinated chicken pieces and keep stiiring for two minutes
add kasori methi ,mix and cover and cook on low flame
if needed add half cup of water
when done add one tbsp of cream ,let it simmer for two to three mins
serve warm with missi roti and salad .

missi roti 
ingredient needed
one cup gram flour
one cup whole wheat flour
two tbsp oil or ghee
one tbsp kasoori methi
pinch of asafoetida
pinch of turmeric powder
half tsp cumin seeds,salt and red chili powder
Preparation
mix all the ingredients
add enough water to make a dough of rolling consistency
cover and keep aside for half an hour
Procedure
make equal sized balls
roll each ball into chapati ,but thicker than usual chapati
cook on a hot tava from both sides
For the salad
Spinach with Blue Cheese
Ingredient
blue cheese one cube
spinach leaves half cup
purple cabbage one fourth cup
salt as per taste
pinch of pepper
Procedure

mix blue cheese,spinach leaves and purple cabbage add dash of salt and pepper.
linking this post to  My legume love affair 31 hosted by Briciole event started by Susan of
the well seasoned cook
Wish you all happy weekend friends,
see you all soon,...:-0

New Year Eve Special - Mughlai Biryani with Boondi Raita

I spent new year eve cooking,wanted to prepare something special for the evening meal, something rich and exotic so played with the ingredients available in my pantry to create this meal

Recipe Name Mughlai Biryani with Boondi Raita
Recipe source Kitchen experiment
Preparation time 1hr
Cooking time 2 hr
Ingredient for Chicken
Chicken breast four
almond eight
pistachio eight
salt as per taste
green chili two
ginger half inch
garlic clove two
green cardamom crushed two
coriander powder one tsp
red chili powder half tsp
chicken masala one tsp
cream two tbsp
onion one chopped
Ingredient for rice
rice two cup
ghee one tsp
star anise two
black cardamom two
cumin seed half tsp
cinnamon stick half inch crushed
coriander seeds one fourth tsp
black pepper four
clove three
pinch of saffron strands dissolved in one tsp of milk
salt ( i forgot to add )
Paste 1
Soak almond and Pistachio in warm water for 10 mins
make paste and keep aside
Paste 2
Make coarse paste of ginger,garlic and green chili keep aside.
Preparation
- In a mixing bowl mix chicken breast pieces with paste 1 and 2,followed by cream,coriander powder,red chili powder,salt and chicken masala,cover and keep aside.
- Soak rice and keep aside
- fry half of the onions and keep aside

Prcocedure for rice
In a non stick wok heat ghee
lower the flame and add cumin,coriander,black pepper,clove,cinnamon,cardamom and star anise
followed by soaked rice
fry for a minute and add four cups of water and salt as per taste
keep stirring when water starts boiling ,lower the flame and add saffron strands.
once the rice is done ,remove from flame and keep aside.
Procedure for chicken
heat oil in non stick wok
add green cardamom followed by half of the chopped onion
keep stirring till the onions are done
add marinated chicken pieces ,keep stirring  for five minutes
cover and cook till the chicken is done.
Boondi Raita
In a bowl beat curd,mix boondi and keep in fridge
before serving add pinch of salt and red chili powder.
To serve 
In a serving dish arrange  layer of rice,followed by chicken pieces and fried onion
repeat the same layer and serve with boondi raita.
For other Biryani Recipes Blogged at Asan Khana click here
Thats all friends,see you all soon
Happy Blogging,.;-)

Pan fried Pomfret in Coconut Sauce

I an thankful for my three and a half year old son who makes me smile everyday
and for my loving hubby with whom i am enjoying this journey called life
there are other zillion things God for which i am thankful,
so thanks God for eveything and for making life so beautiful.
Happy Thanksgiving friends,sharing with you all simple recipe of Pan Fried Pomfret,when it comes to cooking fish i get bit scared  because many times i have spoiled fish by preparing something which really doesnt tastes good but thanks God yesterday nothing went wrong and the fish was yum , another reason to Thank God,.:-)

Recipe Name - Pan fried Pomfret in coconut sauce
Recipe Source - Kitchen Experiment
Preparation time half an hour
Cooking time twenty mins
Ingredients
Pomfret one
salt as per taste
lemon juice one tsp
garam masala powder one and a half tsp
coconut cream half cup
ginge garlic green chili paste one tbsp
paste of one onion
oil one tbsp
Preparation
rub salt and lemon juice on the pompfret
followed by onion and ginger,garlic and green chili paste
keep for 30 mins
Procedure
heat oil in non stick pan
once hot lower the flame
place the marinated fish ,spinkle garam masala on both sides
keep turning the sides and slowly add coconut cream
cook till its done.
serve warm with onion tomato rings,lime wedges and geen chili.
Thats all folks,enjoy the day ,see u all soon till then happy blogging.

Yet another desi style chicken curry

I am back from short vacation to Kaula Lumpur,..:-)

 had prepared this simple rich chicken curry before leaving from here,hubby liked it ,advay liked it so it must be blog worthy i know,..;-) this one is heavy one as i prepared this with desi ghee which i normally dont do but that evening i was down with fever ,i had to prepare something which could cheer me up,and give me some extra kick to bounce back to life,...most of the time when i am sick or someone in family is sick i go for Khichdi prepared from rice and lentils but that evening i had to eat this :-) just to make myself feel better

Recipe Name yet another chicken curry prepared with ghee
recipe source my experiment
Ingredient
chicken drumsticks small  five
onion two chopped
tomato one chopped
garlic clove thick one two chopped
ginger one inch piece chopped
whole masala
cumin seeds one tsp
black pepper 4 to 5
clove two to three
green cardamom two
bay leaves crushed
powdered masala
salt as per taste
red chili powder half tsp
coriander powder half tsp
chicken masala  half tbsp
garam masala one tsp
one and half tbsp ghee to cook
Procedure
Heat one tbsp of ghee in pressure cooker
lower the flame and add whole masalas
once they start cracking add chopped onion
followed by ginger nad garlic
keep frying till the onions are done
add salt,chili powder ,coriander powder and chicken masala
fry further for few minutes add tomatoes and fry
till oil is seen along the sides.n
now add chicken pieces and fry everuthing together
add required amount of water needed for gravy
let it simmer for few minutes
add garam masala powder and pressure cook
for one to two whistles.
serve warm with rice.

This rich chicken curry prepared in desi ghee is my entry for show me your curry hosted by Divya of Dilse.
Tomorrow is the last day to vote for the first challenge of Project Blog Star,,..my entry is this
On a different note have updated my other space with pics of my coziest space for the link party on at
Patricias space,..
thats all guys cee u all soon,..happy blogging,,,

My journey from Jala Bhuna Egg Masala to Spiced Egg in Tomato Broth - Project Food Blog -Ready Set Blog

Breaking News - I am in as an official contestant for Project Food Blog which is first ever interactive competition where some thousands of food bloggers who are also foodbuzz featured publishers competing.
and the first step of the contest is Ready Set Blog .
I have been thinking hard about this since the  past two hours sitting alone on the couch, with hubby and Advay sleeping this is the best time for me to write this post.

About Asan Khana my food blog which means Easy Cooking is not only my blog ,it is something with which i have grown since the past two and a half years .When i started with my blog which happened because i landed on this blog ;-) i didnt had any clue that within some years i will be able to cook properly,take good pictures,will be able to bake cakes and cookies and do so many other things which i have never done before.With this blog i have discovered myself in true sense.and now this blog has become part of me something which is inseparable.I know i am not a professional chef i am just normal human being  who is passionate about cooking,learning new recipes,sharing recipes ,blogging about it and doing so many other things which a normal foodie does.

I think i am eligible for Project Food Blog Star because I love to take challenge ,even if i dont win,i will learn so many things after all its the participation which is more important, isnt it ? I came across so many beautiful blogs when i saw the contestants profile,for few minutes i thought of backing out ,i felt my blog stands no where amongst such awesome blogs,but then i closed my eyes and thought theres no harm in taking part,and getting my blog known to other bloggers,by just taking part i will learn so much :-)

Unique thing about my blog or the things which sets it apart - its simplicity,just like me i have tried to keep my blog simple with focus on day to day recipes,which can be prepared withing few minutes,earlier this space started as a recipe journal but with time i have done some changes .my blog features my kitchen experiments ,kitchen disaster ,recipes tried from other blog,my mothers recipes and family recipes.
I am not asking you guys to become my follower,or to tweet for me,if you guys really like my blog and feel it deserves the vote  then do vote for me ,voting begins on 20th of September.And ya thanks a lotz friends this journey wouldnt have been possible without your support i know since the day i have started blogging till today thanks for reading my posts,and inspiring me to go ahead .Thanks for sharing my joy ,sorrow,my musings and so many other things,..:-)
When i started blogging in year 2008 i had done some kitchen experiment and come up with recipe of
Jala Bhuna Egg Masala since then its been a never ending journey the recipe below is one of such kitchen experiment which i recently prepared ,thanks to my hubby for his support too :-) ,..
Sharing with you Dinner platter of Egg Curry with simple pea pulao,most of the time when i enter the kitchen and start cooking i dont have any recipe in my mind,while cooking whatever comes in my mind i do that,this recipe is result of that

Spiced Eggs in tomato broth
Recipe Source - kitchen experiment
Ingredient needed
egg four
onion two
garlic clove two
tomato two
green chili one
salt as per taste
oil to cook
cumin seeds half tsp
red chili powder half tsp
black pepper powder half tsp
coriander powder one tsp
garam masala powder one tsp
turmeric powder pinch
Preparation
Boil egg ,peel and keep aside
make paste of tomato and green chili keep aside
Procedure for Spiced Egg
In a non stick wok add one tsp of oil
add cumin seeds ,once they start spluttering
lower the flame and chopped onion and garlic
keep frying till the onions turn mushy
add red chili powder,balck pepper powder and salt
mix everything together and add boiled eggs
fry for two minutes,remove from flame and keep aside
Procedure for tomato broth
In another pan add one tsp of oil
once the oil is hot lower the flame
and add tomato green chili paste
keep stirring till the tomatoes turn mushy
add turmeric powder,coriander powder ,pinch of salt
fry till oil is seen along the sides
add garam masala powder and mix everything together
add required amount of water and let it simmer for few minutes
remove form flame and keep aside
How to assemble-
In a serving dish placed the spiced eggs
pour tomato broth on it
serve with plain roti or rice.
For pea pulao
ingredient needed
cooked rice one cup
green pea one fourth cup
cumin seeds pinch
curry leaves 5 to 6
salt as per taste
Procedure
in non stick wok add one tsp oil
once oil is hot lower the flame
add cumin seeds and curry leaves
followed by green pea and salt
fry for two minutes and cover for a minute
add cooked rice and mix everything together
fry for 2 to 3 minutes and remove from flame

Serve warm with curry.
Thats all friends ,enjoy the feast ,,will cee u all soon,,,happy blogging and happy weekend,..:-)

Nigellas Chicken Curry with Plain Naan

Not always i feel like preparing elaborate meal,most of the time its simple day to day meal like dal,chapati,veg sabzi and rice.Few days back whiile browsing through recipes for Naan on internet ,i thought of trying this recipe, paired it with Mughlai Chicken  from Nigellas Feast cookook.The version below is my adaptation of the original recipe.

For Chicken Curry
ingredient needed
chicken 300gm
ginger garlic paste two tbsp
onion three chopped
tomato one chopped
yogurt half cup
cream one tbsp
salt as per taste
pinch of sugar
oil to cook
garam masala one tsp
red chili powder half tsp
cumin powder half tsp
coriander powder half tsp
bay leaves two
clove three
cardamom pod two
cinnamon stick one crushed
Preparation
heat oil in wok,lower the flame and shallow fry the chicken pieces and keep aside.
mix red chili powder,cumin powder and coriander powder in ginger garlic paste and keep aside.

Procedure
In the same wok add bay leaves ,clove ,cardamom and cinnamon stick
once they start to splutter add chopped onion,tomato followed by
masala mixed ginger garlic paste.
keep stirring till oil is seen along the sides
add yogurt and mix everything together
let it simmer for a minute or two
add fried chicken pieces,salt ,sugar and garam masala
keep stirring add few drops of water and cover and cook
or pressure cook for two to three whistles
before serving mix cream and let it simmer for a minute.
Serve warm with naan or rice.
Pictorial for Plain Naan
baking temperature 150 degee centigrade
baking time 4 to 6 mins

Event entry
Naan is off for Cooking with seeds Nigella Seeds hosted by Taste of pearl city started by Priya of Easy and Tasty recipes and to yeast spotting event and bake off event hosted by versatile vegetatian kitchen.
Chicken curry is off for Show me your curry event hosted by Divya of Dilse
have updated my craft blog with name board for Advays Room,;-)
thats all guys cee u all soon,..happy blogging and week ahead.

Marraige Feast,..

breakfast menu

Gobhi Paratha with curd,chutney and jalebi

lunch menu
paratha with parval sabji,allo bhujia and pickle

Second lunch platter has Sattu paratha,kaddu sabji and khatta meetha aam achar

dinner menu has khasta kachodi jalebi allo sabji and gobhi sabji this platter is staright from halwai of our hometown,..:-)
The menu above is of the typical wedding feast in our family

recipe of mint mango chutney

recipe of jalebi

recipe of red chili pickle

recipe of sattu paratha

recipe of khatta meetha aam achar

recipe of kaddu ki sabji is blogged by Pamela at eat and dust

recipe of aloo parwal curry is blogged by Indrani

For Gobhi paratha

grate cauliflower,in a mixing bowl mix grated cauliflower with salt,crushed green chili,cumin powder,garam masala.

follow the same procedure as told for sattu paratha

For alloo bhujia

in a non stick wok,heat oil

lower the flame and add fenugreek seed and dried red chili

once it starts spluttering add chopped potato

followed by salt and turmeric powder

cover and cook for some time

serve hot.

event entry

all the above four platter are off for Jihva wedding feast hosted by Priya of Akshayapaatram event started by Indira of Mahanandi.

and to Show me your wholegrain event hosted by Divya of Dilse

Gobhi paratha is off for health nut challenge 5 crucial cruciferous hosted by Yasmeen of Health nut.

thats all frens enjoy this matka dahi

and some heena designs done by me here,...