Mar 30, 2012

Chana Palak (Chickpeas With Spinach)

Chana Palak is delightful and tasty dish from the Punjabi cuisine.This famous Indian side dish combines nutritious spinach & healthy chickpeas to create a hearty curry. One of the most loved Indian combo where cooked chickpeas is mixed along with sauteed spinach, seasoned and served warm with roti or rice.




Ingredients :

Chick peas / kabuli chana : 1 cup
spinach / palak - 1 cup, nicely chopped
Onion - 1, chopped
Ginger-garlic paste - 1 tbsp
Red chilli - 1, chopped
Toamto puree - 1/2 cup
Cumin seeds - 1/2 tsp
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Chana masala powder - 1 tsp
Garam Masala powder - 1/2 tsp.
Salt to taste


Method :

Soak the chick peas over night and pressure cook this and keep aside.

Heat oil in a pan, add cuin seeds when seeds are splutter then add onion, fry until golden brown.

Add ginger-garlic paste, chopped chilli and all spice powder, fry for this few minutes.

Now add chopped spinach and tomato puree, cook this for 2 to 3 minutes.

Then add cooked chana and little water, cook for another 5-10 minutes.

Serve hot with Rice or Roti.

 Sending this to Radhika's "Let’s Cook #13 ~ Greens ", Amy's "Hot & Spicy Treats - Festive Food", Vardhini's "Love Lock Series - Legumes" and Umm Mymoonah's "Healthy Morsels- Pregnancy" event and Chef Al dente's "Gimme Green" event

 

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Mar 29, 2012

Spinach & Vegetable With Mustard Sauce

One of the very famous recipe of Orissa is leafy vegetables with mustard paste. I learnt from my friend who is an Oriya..This is a very healthy dish goes well with chapatti/ steamed rice. A highly nutritious dish which goes well with plain rice or with roti.. I had some fresh palak and other vegetables so decided to make this curry.



Ingredients :

Spinach / Palak - 1 bunch chopped
Potato- 1, medium, cut in cubes
Flat beans - 5-6, cut in long pieces
Kohlrabi - 2 medium, cut into cubes
Brinjals/ eggplants - 2, small, cut in cubes
Badi- 8-10 fried
Tomato- 1 meduim size sliced
Red Onion- 1, medium, sliced
Mustard oil- 2tblsp
Panch phoron- 1 tsp (Mix of Celery seeds, cumin, fenugreek, kalonji & fennel seeds )
Dry red chillies- 2 nos
Turmeric powder/ Haldi- ½ tsp
Salt as per the taste


For gravy:

Mustard seeds- 1 tsp
Cumin seeds- ½ tsp
Poppy seeds- 1tsp (Optional)
Garlic cloves- 3 pods
Green chilly- 2

** Grind the above ingredients & make a fine paste **

Method:

Heat 1 tblsp oil in a kadai.  Add all the vegetables except brinjal, tomatoes and spinach. Shallow fry for 2-3 min.

Then add mustard paste on it, mix well  sauté it few second. Immediately add 1 cup of water to the vegetables. (Don’t fry the masala too much to avoid the bitterness)

Add salt as per the taste & turmeric powder. Cover the pan with a lid.

When the curry will start boiling add the brinjals. cover the lid. let the curry boil till all the veggies are cooked.

Now remove the lid add the chopped spinach, tomatoes. Mix well. Let the curry cook for another 5 mins till the spinach gets cooked. Add the badi pieces.

Now the gravy part is done will do the seasoning.....

Heat oil in a another pan. Add 1 tblsp of oil. Add dry red chillies & panch phoron, let it crackle. Then add the red onions. Sauté till it it beomes soft.

Now add the gravy in to the seasoning and mix well. Turn off the gas and cover with a lid for 5-10 mins.


Serve hot with Plain rice or Roti.....
Sending this to Radhika's "Let’s Cook #13 ~ Greens" event, Srav's "Vegan Diet – Only Plant Based" event, Umm Mymoonah's "Healthy Morsels - Pregnancy" event 
 and Chef Al dente's "Gimme Green" event

 

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Mar 28, 2012

Round-up of Spotlight : Colourful Holi Part - II

Welcome to the 2nd edition of my Spotlight : Colourful Holi  roundup! February was an awesome month for colourful holi recipes appearing on food blogs across the web. Here is the second part of the amazing entries this wonderful  event generated...

Pasta / Noodles




Pasta in White Sauce from Amu's Recipes
Capsicum Cabbage Egg Noodles from My Healthy Happy Kitchen
Alfredo pasta (multi colour) from Food Slice

Bread / Paratha


Beetroot Poori from Zesty Palatte
Poori Aloo Masala from Cuisine Delights
Homemade naan from Ramya Recipe
Golden puris and parathas from Spicy Food





Strawberry Pooris from Aromatic Cooking
Braided Bread with Cheese from Spice n Sugar Tales
Spanakopita (spinach pie) from Hot Pot Cooking
Pooran Poli from Spice N Flavors



Puran Poli from My Kitchen Flavors - Bon Appetit!
Kabab


Tri-coloured Vegetable Kabab from Preeti's Kitchen Life
Tandoori Paneer or Paneer Tikka from Good Food
Tandoori Chicken from Recipe Junction
Plantain Kebab from Spice n Sugar Tales
Paneer Tikka from Sweet Karam Kapi
Murg tikka (Chicken Tikka) from My Healthy Happy Kitchen
Dal Kabab from Preeti's Kitchen Life
Harabhara kabab from  Preeti's Kitchen Life
Crispy Prawn Kabab from Cookbook Jaleela

Part III coming soon..........




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Re-posting in Kerala Kitchen

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Bombay Masala Toast Sandwich

Bombay Masala Toast Sandwich is a very popular in Mumbai. You will find a sandwich stall near every almost college, near railway stations, in markets etc. The flavor of green chutney is goes well with sandwich. Bombay Masala is made from boiled and mashed potatoes , which are tempered with spices and drizzled with chaat or sandwich masala. Serve hot with green chutney and tomato ketchup. 




Ingredients :

Green Sandwich Chutney :

Coriander leaves - 1 cup
Mint leaves - 1/2 cup
Green Chillies - 2
Salt
 

For the potato filling:

Mashed Potato - 2 cup
Onion – 1/2, finely chopped
Tomato – 1/2, finely chopped
Green chilly –  1, small, finely chopped
Curry leaves – 1/2 sprig (optional)
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Coriander leaves - few chopped
Turmeric powder - 1/4 tsp
Red chili powder - 1/4 tsp (optional)


Other ingredients :

8 slices of bread – brown or white
a few thin round slices of onions, tomatoes, capsicum, cucumber
Amul Butter or any other brand of Butter
Sandwich Masala or Chaat Masala


Method :

To make the green chutney :

Grind the ingredients for the green chutney with little water to a smooth paste. If this chutney remains, then you can use it as a dip for pakoras, samosas, or even serve it as a side dish with pulaos or biriyani.

To make the potato filling :

In a pan, heat some oil, add mustard seeds and cumin seeds,let them splutter. Then add onions. Fry the onions till transparent.

Now add chopped tomatoes. Fry the tomatoes till they become soft and are cooked.

Add the chopped green chilli. Add the all the spice powders mentioned above. Mix them well.

Now add the mashed potatoes. Add salt. Mix the stuffing really well. Keep on stirring on a low flame so that the mixture does not stick to the pan, cook for 5 minutes.

Let the mixture cool before you start using it for the sandwich.

To make the sandwiches :

Firstly, trim the edges of the bread. Apply butter evenly on the bread. Now apply the green chutney on the bread.


Apply green chutney on one bread. On the another bread layered mashed potatoes mixture. Keep  one or two onion, tomato and capsicum rings on this mixture. Sprinkle some sandwich masala or chat masala.  

Now cover this potato laden bread with another slice of bread, to which both butter and chutney has been applied. In a sandwich toaster or grill, toast or grill the sandwich till browned from both sides.

Remove and apply some butter on top of the sandwich. The butter melts. Ah….. melted butter on hot sandwich. Its crisp from outside and spicy and soft from inside.


Serve the sandwich cut into two with the green chutney and tomato ketchup. 

 
 







Sending this to My ongoing event "SPOTLIGHT : Lunchbox Ideas", Simply Food's "Lets cook Speedy Snacks" event, Rujuta's "Kid's Delight" event, Julie's "EP Series: Herbs & Spices" event, Dr.Sameena's "Snacks" event, Rasi's "I'm The Star" event, Umm Mymoonah's "Healthy Morsels" event and Charu's " Teatime " event







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Mar 26, 2012

Vegetable Corn Soup

Sweet corn soup is very tasty and easy to make. This vegetarian soup is a fat free. The delicate flavour of corn makes this soup a favourite of many people. The vegetable soup variation adds a lot more nutrients.



Ingredients :

Fresh Corn - 1/2 cup
French beans - 5-6,finely chopped
Cabbage -  1/2 cup, finely chopped
Carrot -  1, finely chopped
Cauliflower Florets - 1/2 cup, finely chopped
Onion - 1, finely chopped
Garlic - 2 pods, finely chopped
Vegetable stock - 5 cups or water
Sugar - 3/4 tbsp
Refine oil - 1/2 tbsp
Salt to taste
Black Pepper - as required


Method :

In a heavy bottomed vessel or wok, add fresh corn and vegetable except cabbage with water. Cover and cook over a medium flame for approximately 10 minutes or till the corn and vegetables are tender.Keep aside.

Heat oil in an another wok, add finely chopped onion and garlic, cook for 3-4 mins ten add boiled vegetable and corn, black pepper, sugar and salt, stir to mix well.

Now add vegetable stock, cook 5 mins in low flame.

Then add the cornflour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls.

Spread some black salt and black pepper powder.

Serve Hot & Njoy............


Sending this to Srav's "Vegan Diet – Only Plant Based" event, Resh's "Comfort Food" event, Umm Mymoonah's "Healthy Morsels - Pregnancy" event,




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Mar 23, 2012

Award Time !!!!!!!

The Versatile Blog Award

I thank to Julie of Erivum Puliyum for giving me this wonderful award. Julie has loads of lot of interesting and very innovative recipes in her blog. And I am happy to have received this wonderful award with the greatest honour.I am very sorry for posting this late. ...All of them have supported my space with their continous encouraging comments.


 
The rules for accepting this award are:~
Add the versatile blogger award.
Thank the blogger who nominated you in a post with a link back to their blog.
Share 7 completely random pieces of information about yourself.
Include this set of rules.
Forward this award to 15 fellow bloggers and inform them with a comment on each of their blogs.



7 points I would like to share is:

1.I never cooked before my marriage, and after marriage during the initial days I was the worst cook...God knows how my husband used to manage it. But thanks to him.

2. he never discouraged me & that is why I am here.

3. I got my inspiration to develop my cooking skills from Master Chef India.

4. I started this blog more than 1 year and due to this, I am feeling happy to get so many friends. I love to try new recipes.....

5. Spring is my favorite season of the Year. Flowers and life springing forward during this season is always and is most definitely an exuberant display of Gods creation in all its glory at this moment.

6. I would not like to stay at home on weekends. That’s why; I like to go out from the four walls of our home, for any good places.
I like to listen romantic Hindi or Bengali songs.

7. I love to go shopping.

I want to pass this award 15th lovely bloggers

Kaveri from Palakkad Chamayal
Indrani from Recipe Junction
Kalpana from Life with Spices
Melange from Melange
Amina from Amina Creation
Ramya from Ramya's Recipe
Prabhamani from Prabha's Cooking
Hema from Aromatic Cooking
Alaguchitra Ganesh from A Desperate Housewife's Dairy
Kokila from Foodies Nest
Square Meals from Square Meals

Liebster Blog Award


I'm honored and received from Alaguchitra Ganesh of A Desperate Housewife's Dairy for passing me this award. She has got a lovely space and vast collection of recipes.

Here are the rules :~

• Thank your Liebster Blog Award presenter on your blog.
• Link back to the blogger who presented the award to you.
• Copy and paste the blog award on your blog.
• Present the Liebster Blog Award to 5 blogs of 200 followers or less who you feel deserve to be noticed. (Some say just 3 or more blogs of less than 200 followers
each).
• Let them know they have been chosen by leaving a comment at their blog.

 Hmmm....only 5 bloggers and less than 200 followers...let's see......here they are,
I would like to pass this award to :


Julie from Erivum Puliyum
Sonali from Only Fish Recipes
Deeksha from Dee's Kitchen
Vidya from Cooking my way

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Mar 21, 2012

Round-up of Spotlight : Colourful Holi Part - I

I'm humbly presenting the round-up of Spotlight : Colourful Holi !
 A big thanks to all my lovely blogger friends for sending in their lovely entries and making this event a huge success. I received 125 recipes. I will be posting the round up in 3 parts. Here is Part I featuring Snacks, Drinks and Rice recipes. Thank you all for sending all those wonderful healthy dishes. Though I never expected such a response I must say that I am comfounded by all the lovely recipes sent to me.

Snacks


Sabudhana Vada from Vegetarian Food & Me
Ragda Patties from Meri Rasoi
Ragda Patties- Street Food from Spicy Food
Pudina Tikkis from Food Mazaa
Patra form Aromatic Cooking
Parippu Vada from Erivum Puliyum 
Oats Chilla from Bonappetit
Corn Potli from  Vegetarian Food & Me
Brussels Sprout Pakoras (Fritter) from Aromatic Cooking
Khasta Kachori & Kachori Chaat
from Mad cooking fusions






Small (pearl Onion) sambar vadai from cookbookjaleela
Aloo Chaat From Preeti's Kitchen Life
Corn Carrot Cabbage Gujiya from Cookbook Jaleela
Cabbage Roll from Food Mazaa

Drink And Soup




Peanut butter rose surprise from Spicy Food
Thandai from Homemade syrup from Pages
Thandai from Recipe Junction
Cantaloupe Creamy Juice Foodies Nest
Purple Grape Smoothie from Cuisine Delights
Kesariya Thandai from Maayeka
Watermelon Granita from Food Slice
Creamy Broccoli Soup from My Healthy Happy Kitchen


Rice



Hariyali Pulao from Food Mazaa
Hyderabadi Dum Mutton Biryani from Bonappetit
Minty-Jeera Rice from Erivum Puliyum
Fish Biriyani from Erivum Puliyum
Bisi Bele Bhaath from Bonappetit

Chickpeas Biryani from Good Food
Tawa Pulao ~ Mumbai Special from Cuisine Delights
Vegetable Pulao from Good Food
Prawn Biriyani from Amina Creations



Part II and Part III coming soon with more of delicious and yummy recipes!!. Hope you guys enjoyed it..!!!!!


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