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Wednesday, September 30, 2009

5000 Visitors And Cute Gift

Dear friends, my blog had crossed 5000 visitors and my lovely hubby gave me this cute gift to celebrate this beautiful occasion. I would like to share this cute gift with all my visitors. Thank you friends for your continuous support and encouragement.

Chilli Poori/ Puri Manchurian

Puris or leftover Puris-10
Onion small chopped-1
Capsicum/ Green Bell pepper small chopped-1
Garlic cloves minced-4
Ginger minced-1/2"
Soy sauce-2tsp
Green chilly sauce-2tsp
Chilly powder-1tsp
Salt to taste

Cut the puris into squares. Mix cornflour with 1 tsp of water to smooth paste. Heat oil in a pan, add the minced ginger and garlic, saute and add the onions and capsicum. Fry for few mins. Add the soy sauce, chilly sauce, chilly powder and salt. Fry for few more mins and add about 2 tsp of water. When boils add the corn flour paste, when slightly thickens. Add the cut puris and mix well with the sauce. Serve Hot. Do not use hot puris as they will get soggy, use leftover puris for this recipe or allow the hot puris to cool for 2 hours.

Monday, September 28, 2009

Hawaiian Pizza (Homemade Pizza with Pineapple, Cottage cheese and Bell pepper)

Pizza Base Ingredients:

Water- 250ml

All Purpose flour/Maida- 5cups
Olive oil- 5tsp
Salt- 1tsp
Sugar- 2tsp
Yeast- 7gms

Topping Ingredients:
Onion small sliced-1
Capsicum/ Bell pepper small sliced-1
Pineapple chopped-1/2cup
Cottage cheese/ Paneer-1/2cup
Ready made Pizza sauce-1cup
Dried Oregano, Basil and Parsley-few tsp.
Mozzarella cheese-2cups.
Salt and pepper to taste.

Take a large bowl add warm water, sprinkle in yeast, sugar, salt, olive oil and a cup of all-purpose flour. Mix well and let it stand covered for 10 minutes. Mix this yeast mixture into the dry flour. Knead this mixture till soft dough for 5 mins. Set aside, cover with wet cloth for 1 hour. After an hour knead again for 3 minutes and rest it for another 30 mins. Take a lump of dough and roll into a pizza base. On the pizza base spread the pizza sauce, sprinkle pepper and salt and dried herbs as required, add enough toppings. Cover the pizza toppings with mozzarella cheese and
2tbsp of olive oil. Pre-heat oven at 450F and bake till base is crisp and light or about 10 mins.

Wednesday, September 16, 2009


Hello friends, off for a vacation and will be back on Monday (Sep 21, 2009). See you soon...

Tomato Biryani/ Thakkali Biryani.

It is very easy to prepare and ideal for lunch box menu.

Tomatoes big chopped-2
Onion medium chopped-2
Basmati or Jeera Samba Rice-2cups
Ginger and garlic paste-1tsp
Chilly powder-3tsp
Turmeric powder-1tsp
Salt to taste
Mint and Coriander leaves chopped-1cup

Heat oil in a pressure pan, add the cinnamon, cloves and cardamom. When the aroma rises add the onions and fry till pink in color, now add the ginger and garlic paste and fry till the raw smell leaves. Add the chopped tomatoes, chilly powder, turmeric powder and salt. Cook till the tomatoes are mashed and oil separates. Now add the mint and coriander leaves, fry for a minute. Now add the required water for the rice and check the seasoning. Add the washed and drained rice and cook until the rice becomes tender. Serve Hot with Appalam and Chips.

Semiya Payasam/ Vermicelli Kheer.

This Semiya Payasam is dedicated to my lovely anonymous reader who requested for sweet dessert.

Fine Vermicelli-100gms
Full Milk-1/2 liter
Sugar powdered-250gms
Cardamom crushed-2
Saffron- pinch
Cashew nuts-few

Fry vermicelli in ghee till light brown. Mix water to the milk and bring to boil, when boiling add the saffron, vermicelli and crushed cardamom. When the vermicelli cooks it will start floating on top. At this point add the powdered sugar. Allow the payasam to become little thick, meanwhile fry cashews and raisins in ghee. When the payasam is thick add the fried cashews and raisins. Serve hot or cold as preferred.

Tuesday, September 15, 2009

Mutter Kheema/ Peas and Minced Meat Fry

I always prefer chicken( white meat) instead of lamb( red meat) for health reasons, authentic keema mutter is prepared with minced lamb and peas. This dish goes very will with Roti/ Naan.


Minced chicken-500gm
Onion large chopped-2
Fresh/ frozen peas-1/2cup
Ginger minced-2tsp
Garlic minced-2tsp
Tomato medium chopped-1
Red chilly powder-2tsp
Coriander powder-1tsp
Garam masala-1tsp
Saunf/ Aniseed/ Sombu powder-1tsp
Salt to taste

Heat oil in a pressure pan, add the whole garam masala and fry till the aroma rises. Add the onions, minced chicken, ginger and garlic saute for few mins. Now add the tomatoes and rest of the powdered ingredients. Add little water and pressure cook the minced chicken for 5 mins or for a whistle. Open the lid, add the peas to the minced chicken mixture and fry till the mixture becomes dry. Garinsh with mint and cilantro. Serve hot with Indian breads.

Bise Bela Bath.

Raw Rice-2cups
Toor dhal-1cup
Small sambhar onions peeled-25/ Onion big sliced-1
Mixed Vegetables-2cup
Turmeric powder-pinch
Mustard seeds-2tsp
Curry leaves-few
Dry chilly whole-3
Salt to taste
Gingelly oil-6tbsp

Bisi Bela Powder ingredients
Coriander Seeds-6tbsp
Channa dal/ Bengal gram dal-2tbsp
Whole dry chilly-12
Shredded coconut-1/2cup
Methi-less than 1/4tsp
Pepper corns-1tsp
Green Cardamom-1

For the bisi bele powder, dry roast all ingredients( except coconut) separately and grind the spices together with coconut to a fine powder. Wash and soak the dal and rice for half an hour, pressure cook the soaked dal and rice together with little salt and turmeric until both rice and dal are well cooked. In a large pan heat the oil, add mustard seeds, red chilly and curry leaves. Next add the onions, saute for a minute and add the mixed vegetables. Fry for few more minutes, now add the turmeric powder, hing, bisi bele powder, enough salt and water. Cover with a lid and allow the vegetables to cook. Once vegetables are done, add the cooked dal and rice mixture. Mix well. Serve hot with Appalam/Pappad.

Saturday, September 12, 2009

Ginger Chicken Cutlet.

Best snack for great evenings and get-together.

Minced Chicken-500gm
Ginger crushed-1tsp
Ginger minced-1tsp
Green chilly minced-2tsp
Onion medium minced-1/2
Red chilly powder-1tsp
Turmeric powder-1/4tsp
Besan flour/ chickpea flour-1tbsp
Salt to taste
Garam masala powder-1tsp

In a small bowl add minced chicken, turmeric, crushed ginger and minced green chilly. Mix well and pressure cook the chicken for 5 mins or for 1whistle. Cool down the minced chicken add the onions, minced ginger, besan flour, chilly powder, garam masala, salt and one beaten egg. Shape the mixture into cutlets and shallow fry in hot oil till golden brown. Serve sizzling hot with tomato sauce or Mint chutney.

Wednesday, September 9, 2009

Vegetarian Lasagna Recipe.

Simple and yummy Italian treat for your taste buds.

Lasagna pasta sheets-8
Onion large chopped-2
Garlic cloves minced-3
Tomatoes petite diced can-2
Tomato Sauce can-1
Tomato Paste can-1
Fresh Parsley minced-2tbsp
Oregano Leaves dried-1tsp
Basil Leaves dried-1tsp
Salt and Pepper to taste
Olive oil-2tsp
Parmesan cheese-1/2cup

Cook the lasagna sheets in boiling water, drain and set aside. Heat oil in a sauce pan, add the onions and garlic, saute for a minute and add the chopped tomatoes, tomato sauce and tomato paste. Add enough water and bring it to boil. While tomatoes are boiling add the parsely, oregano and basil leaves. Season with sugar, salt and pepper. When the sauce thickens remove from the fire and allow to cool down. Grease bread loaf pan with butter. Lay two sheets of cooked lasagna pasta. Now spread adequate sauce on the pasta layer and sprinkle adequate amount of parmesan cheese on the sauce layer. Now once again lay the pasta sheets continue with the sauce and sprinkle the cheese. Continue with the rest of pasta sheets, sauce and cheese until you reach the top layer of the pan. On the top layer of pasta cover with enough sauce and lots of cheese. Pre-heat oven to 425F/220C, bake the lasagna for 10 mins or until the cheese melts. Serve Hot.

Yum Yum Blog Award and Gaint Bear Hug Award

Two big awards from my dear friend Priya.

"Thanks a lot dear you made my Day"

Saturday, September 5, 2009

Aloo Paratha/ Potato stuffed Paratha

Simplest, easiest and tummy filling recipe.

Stuffing ingredients:-
Potatoes boiled and mashed-1 cup
Roasted jeera seeds-1tsp
Chilly powder-1 tsp
Turmeric powder-1/4tsp
Dry mango powder-pinch or lime juice-few drops
Chat masala-1/2tsp (optional)
Garam masala-1tsp
Salt to taste

Paratha dough ingredients:-
Maida flour/ All purpose flour-1cup
Salt to taste
Water required

To the mashed potatoes add the stuffing ingredients, mix well and set aside for 5 mins.
Take a big bowl add the dough ingredients, mix well to make smooth dough and set aside for 10 mins. Make small balls out of potato mixture. Take small amount of dough shape it into a cup, stuff with one potato ball and seal well, so that stuffing doesn't come out. Flatten the stuffed dough and roll it into thin circles (chapati). Heat tawa, when hot place one paratha cook on both sides for minute. Smear 1 tsp of ghee around the paratha and cook both sides until golden brown. Serve hot with Raitha or Gravy of your choice.

Vegetarian Tacos( Beans filled Tacos)

Taco Shells-6
Kidney Beans cooked-1/2cup
Capsicum sliced-1/2cup
Onion sliced-1/2cup
Tomatoes Chopped-1/4cup
Taco seasoning-1pack
Lettuce Shredded-2cup
Parmesan or any Cheese-1/2cup
Pickled Jalapeno/ Cucumber-few

Microwave Taco shells according to the box instructions and set aside. Heat oil in a pan add the onions and capsicum, stir fry for a minute. Add the kidney beans and tomatoes. Stir in the Taco seasoning and cook till the mixture becomes thick. Now take a single taco shell fill with the kidney beans mixture, place pickled jalapeno or cucumber. Layer the Parmesan cheese above the kidney bean layer and finally fill with the shredded lettuce. Follow this for the rest of the shells and serve immediately.

Friday, September 4, 2009

Madras Chicken Biryani/ Tamil Style Kozhi Biryani.

Basmati or Jasmine Rice-500gms
Chicken pieces-1kg
Onions Big sliced-3
Tomatoes medium sliced-2
Green chilly broken-2
Ginger, Garlic and Green chilly paste-2tbsp
Curd/ Yoghurt-1/2cup
Turmeric powder-1tsp
Red chilly powder-2tsp
Salt to taste
Green Cardamom-2
Black Cardamom-2
Bay leaf-1
Jaiphal/Nutmeg-small piece
Star Anise-1
Mint leaves-1cup
Coriander leaves-1cup

In a large bowl combine ginger, garlic and green chilly paste, broken green chilly, tomatoes, curd, chilly powder, salt, half of the mint and corriander leaves. Marinade the chicken pieces in this mixture for atleast 2 hours. Soak the rice in water for half an hour. Heat oil in a large pot add the whole garam masalas, when they crackel and aroma rises add the onions. Fry the onions till they turn brown (this may take some time, to make it quick you can add the fried onions available in stores). When the onions are brown add the chicken pieces along with the mixture. Cook till gravy turns thick and add the rest of mint and corriander leaves. Now depending on the amount of gravy add the water for rice. Check the seasoning and bring to boil, add the soaked and drained rice. Cover the pot with a tight lid and cook until rice and chicken are done. Serve with boiled Egg and Onion Raitha.

Thursday, September 3, 2009

Spicy Tofu( Tofu stir fried with Indian Spices)

Firm Tofu cubed-200gms
Capsicum/ Bell pepper medium sliced-1

Fresh peas-1/4cup
Onion medium chopped-1
Ginger minced-1tsp
Garlic minced-1tsp
Ginger and Garlic paste-1tsp
Kashmiri chilly powder-2tsp
Turmeric powder-1/4tsp
Garam masala-1tsp
Salt to taste
Lemon juice-1tsp
Oil required
Coriander and Mint leaves chopped-1/2cup


Heat oil in kadai add minced ginger, minced garlic and chopped onions. Saute for few mins when onions turns pink add the ginger and garlic paste and fry till the raw smell leaves. Now add the sliced capsicum, peas and tofu stir fry for 2 mins. Add the chilly powder, turmeric, garam masala and salt fry for few more mins. Add the little water and cook until the mixture becomes dry. Now mix in the coriander and mint leaves and lemon juice. Serve hot with Rice/ Roti.

Honest Award

My dear friends Priya, Padma and Sireesha passed the 'Honest Scrap' award.
Thanks a lot friends and love u all.

10 honest things about me

1) Since i love trying and experimenting new recipes, it had been a very long time i had cooked a proper South Indian meal.

2) I am lazy to wake up early in morning, so every morning my sunrises at 9'o clock.

3) My hubby loves, praises and eats whatever i experiment and cook, poor soul;)

4) I like to keep every-thing neat and clean, i want someone to clean things (I'm lazy).

5) I cannot compromise on my shopping, every weekend is my shopping festival.

6) I am so attached to my Mom and Hubby, i can never be without them.

7) I always speak from my heart, that's my plus and minus point.

8) I love to be happy and keep others happy so i pass wits, imitate the comedians and be naughty.

9) I love Ice cream, Pop corn and Non-vegetarian dishes.

10) Honestly i don't know what to write for the 10th point.


I must thank the person who gave me the award and list their blog and link it
I must list 10 honest things about myself
I must put a copy of The Honest Scrap Logo on my blog.
I must select at least 7 other worthy bloggers & list their links
I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

I am passing Honest Scrap Award to

Wednesday, September 2, 2009

Raisins Bread Loaf

This is my first encounter with Bread making and i am so happy that it came out really well.

All purpose flour/ Maida-4cups
Warm Milk-1 1/2 cups
Active Dry Yeast-2tbsp
Butter-2tbsp (melted)

Take a medium bowl add yeast, warm milk and sugar. Allow the yeast to raise for 15mins. In a large bowl add the flour, raisins and salt. When the yeast has raised, add the melted butter, beat the 2 eggs and add to the milk mixture. Now add the milk mixture to the flour and knead for atleast 10 mins to get a very soft and smooth dough. Place the dough in the same large bowl, apply some more butter on the upper surface and cover with the wet cloth. Rest the dough aside for 2 hours or until the dough doubles in its size. When the dough doubles in the size, punch the dough on the upper surface so the air inside the dough escapes. Once again knead the dough and set side for 10 mins. After 10 mins place the raised dough in the loaf pan, cover with wet cloth and set aside for 30 mins. Preheat the oven for 425F/220C. In a small bowl beat a egg with water for egg wash and brush the loaf with egg wash. Bake the loaf in the oven at 425F/220C for 15-20mins till golden color. Once done remove from the oven and apply butter on top.

Tuesday, September 1, 2009

Prawn Pulao(Shrimp in Indian Spiced Rice)


Basmathi or Jasmine Rice raw-1 cup
Onion Big sliced-1
Tomato medium chopped-1
Ginger, Garlic and Green chilly paste-2tsp
Chilly powder-1tsp
Coriander powder-1tsp
Saunf/ Sombu powder-1/4tsp
Turmeric powder-1/4tsp
Salt to taste
Cinnamon small piece
Oil required.
Coriander and Mint leaves to garnish

Marinade prawns in ginger, garlic and green chilly paste, salt and turmeric for 5 mins. Pour enough oil in a pressure pan, add cinnamon, cloves and cardamom. Add the onions and saute for a min, now add the marinaded prawns and fry for few mins. Add chilly powder, coriander powder and saunf powder fry for few more mins until the raw smell of powder leaves. Add the tomatoes and salt, cook until the mixture becomes gravy. Add enough water, check the seasoning and add the washed rice. Cook until the rice is tender. Serve hot with Raita.