Friday, March 30, 2007

JACKFRUIT SEEDS...

THIS IS A LITTLE BONUS FOR NUPURS " A to Z of indian vegetables "

i had bought some jackfruit seeds with the flesh , [ jackfruit is in season now] after eating the yellow flesh you have to wash and dry the seeds . After a day or two of drying the white cover of the seeds peels off . you have to smash them once and let them cook in a cooker.
in our house we make a dal with these seeds , i am not giving the recipe of the dal as the dal can be made in any way depending upon the liking of your family , it should be a light and medium spicy dal and preferably with coconut ground and added.



JUST CHECK OUT !!!!! THE TEXTURE OF THESE SEEDS THEY HAVE A WONDERFUL COLOUR AND A GREAT SKIN , THEY LOOK LIKE A FINELY POLISHED LOG OF WOOD.


This was the dal i made that day but you can make any type of dal i am sure it will taste good in a sambhar too, i havent tried it as yet but those who have please let me know.


DAL WITH JACKFRUIT SEEDS

JOWARICHE THALIPETH....

THIS IS MY ENTRY FOR NUPUR'S " A to Z of indian vegetables "
This week its the letter " I "
I have been wanting to contribute for a long time but by the time i thought about what i should cook ,click photos and write about it , it was the next week and the next letter.
This week i was positive i would contribute and so , here is my entry.
JOWARICHE THALIPETH- this is a cross between an adai and a uttappam , nutritious , easy to make and yummy!!!!

INGREDIENTS:

11/2 cup jowar atta
½ cup rice flour
2 small onions finely chopped
1 tsp red chilli powder
1 tsp haldi powder
1 tsp dhania jeera powder
1 tsp garam masala powder
1 tsp sugar
Finely chopped coriander
Finely chopped spinach leaves [optional]
you can add little grated coconut if you feel like it





BUTTER MELTING ON THE HOT THALIPETH

METHOD

Mix all the ingredients together
Make a thick batter just enough to be able to be poured on a hot griddle
If you want to make it like a uttappam just dilute the batter
Spread it on the griddle or hot tava.

you can even spread it with your fingers if you keep it a bit thick, take care not to touch the tava and burn your fingers.
pour a little oil around the thalipeth let it get crisp on both the sides.
serve hot with butter or sauce.

JUST WHEN I PUT THE BUTTER ON TOP

Friday, March 23, 2007

CORN-POTATO TIKKI.......

CORN- ALOO TIKKI….

INGREDIENTS

1 cup boiled corn
3 medium sized potatoes boiled and mashed
1 tbsp finely chopped Ginger-green chili
½ tsp sugar
1 tbsp lemon juice
Finely chopped coriander leaves
You can add Soya granules too, to increase its nutritive value.
Salt to taste
A little oil for shallow frying
Grated mozzarella cheese and cheddar cheese cubes.



METHOD:

Cut each cheese cube into 9 smaller cubes.
In a bowl mix together boiled potatoes, boiled corn, ginger chili, sugar, lemon juice and chopped coriander and offcourse salt.
You can add the soaked and squeezed Soya granules after this stage.
Mix them together and shape each portion into a flat round.
Place a cheese cube in the center, add a little grated mozzarella cheese and reshape the potato Patti again.
heat a hot griddle or tawa , pour a little oil around the sides
Cook the tikki on both the sides till brown.


Serve hot with ketchup or chutney you can also serve it as a burger, its very healthy as a minimum amount of oil is used . i was inspired to make these tikki after reading the book called HEALTHY SNACKS BY TARLA DALAL.


Tuesday, March 20, 2007

TIFFIN BOX ....

I have to pack a lunch box for my son on Tuesdays and Thursdays as he has to go for his classes directly from school.
I have to pack for him, a tiffin every morning which has to be ready before 6.30 am.
This tiffin he eats at 10.00 for his school recess and so I usually pack something nutritious and filling for him. I have not been able to click photos of the morning tiffin boxes as it’s too early in the morning to be able to cook and click.


Today I will be posting about the Tiffin that I carry for his lunch.

CONTENTS OF THE TIFFIN BOXES:

PRAWN’S PULAO the recipe for which you will find here.
This time I have added peas and carrots to make it healthier.
Papaya
Papad which according to him goes very well with rice {actually, he like’s papad with everything}
Some dates for added nourishment
And a packet of kissables for fun.
I usually pack a tub of curds with such a meal but I could not find to go and buy one.

A SIMPLE BUT NUTRITIOUS TIFFIN which has rice, prawns, peas, and carrots so all the components of a healthy meal are taken care of.

This will be my entry for meetas DAILY TIFFIN "Show Us Your Lunch box."

Sunday, March 18, 2007

TANDOORI PANEER ROLL......

I make paneer tikka but its quite a hassle making it because, when you try to fry it on griddle it sticks to it due to its softness .So I decided to change my recipe a bit, i.e. instead of marinating the paneer pieces in the marinate I just added the marinate while cooking with the other ingredients and then put the paneer into the ready gravy at the end.


INGREDIENT

250 Gms malai paneer

FOR THE MARINADE
1 cup thick curd
1 tsp chili and turmeric powder
1 tbsp ginger- garlic paste.
1 tbsp garam- masala powder.
1tsp lemon juice.
Salt to taste.
2 medium capsicums roughly chopped.
2 medium sized onions chopped.
3 cloves garlic finely chopped.
A pinch of sugar.
Coriander leaves for garnish

FOR THE ROLL:
I use whole wheat flour roti’s as I feel that Maida or plain flour roti’s are not nutritious.
1 Egg for smearing on top

GARNISH:
Mix together finely chopped onions, amchur powder and salt in a bowl.


METHOD

Mix the ingredients for the marinate in a bowl keep aside
Take a pan add oil
Add onions and garlic to it, let it soften
Add the capsicum and stir fry for sometime
Add the marinate, salt and sugar and let it cook
Finally add the paneer, and coriander leaves. [Stuffing is ready]
Beat the egg in a bowl with a little salt and pepper
Now for the procedure
Make a chapatti after it is ready smear a spoon full of beaten egg on top let it cook and then flip

Saturday, March 17, 2007

MINT-CORIANDER CHUTNEY

I made this simple chutney which is usually made by street sandwich makers.
This is very easy to make and it last long as there is no ingredient which has the tendency to go bad.

MINT-CORIANDER CHUTNEY

1 Bunch coriander leaves
Half the quantity of mint leaves (here it depends on each one’s choice some like to have more mint and less coriander)
1 inch ginger piece
Garlic [optional]
3 green chilies
½ tsp sugar
1 tsp lemon juice
Salt to taste
Some add peanuts to this chutney; you can also add a piece of onion for a thick consistency
.

METHOD : blend or grind all the ingredients together
Do not add too much water
The chutney is ready.

YOU CAN EAT IT WITH SANDWICHES, AND ALSO AS A DIP FOR CRACKERS OR EVEN FRIED FISH.

In the above picture you can see the burger bun which i had purchased in order to make veg burgers at home , but finally i made this chutney and decided to alter my sandwich into a burger-sandwich i.e i used the burger bun like a normal sandwich slice bread.
i put a lot of tomatoes,cucumber,boiled potatoes , onions etc on the bread
i also put a layer of cheese, and sprinkled chaat masala on the top.

YUMMYYYY!!!!!!!




Monday, March 12, 2007

BREAD KATORI......

SALSA
I usually cook together tomatoes, onions and green capsicum; I cook it like a salsa and use it for my pizzas, pastas and even for bread.


Now!!! Some days back I got an ingenious idea I decided that I should make something more with the mixture which has finely chopped onions, tomatoes, capsicum lots of garlic and pepper powder cooked to form a lumpy mass.

I cut my bread slice into a circle with a steel katori or bowl, and then put them in a muffin tray after dabbing a little butter on it.Bake them for about 10 mins till they are crisp on the exterior. Serve them with the salsa and the cheese grated on top as shown in the picture.


MOONG DAL DOSA......

I have prepared a moong dosa before, you will find the recipe here but this dosa is a little different, I feel dosa is a very versatile dish to be done, you can just change some of the ingredients and make it into a new dosa recipe altogether and I am always trying out new dosas as they are favorites in our house. The same goes for parathas you can make a parathas out of any and everything. I will be blogging various types of parathas in the future along with dosas off course.

INGREDIENTS

1 cup udad dal
2 cup green moong dal
1 or 11/2 cup rava /semolina.
Add a paste of ginger, green chilies and coriander to this batter. [This is optional]
Salt to taste.

METHOD

Soak udad dal and green moong dal for about 5-6 hours or overnight if you are making this as a breakfast [you can even have it for dinner as its quite filling]
Grind both together into a fine batter
Add the rava or semolina, add water and make the batter just enough thick.
Keep this for 2 hours.
You can make dosas but pouring the mixture in a circular motion on a hot griddle.
Make the dosa a little thick so that you can turn it conveniently.
Serve with ketchup, curds or green chutney if you do not add the optional items.

MOONG DAL DOSA

Saturday, March 10, 2007

METHI PARATHA'S.........

METHI PARATHA


Methi bhaji i.e. the leafy vegetable is a favorite with my family. It’s a nutritious vegetable like all other leafy vegetables I cook methi leaves in a form of dry and vegetable too, but today I will be posting about my favorite METHI PARATHAS.

fenugreek leaves = holba = methi leaves Pronunciation: FEHN-yoo-greek Notes: This mildly bitter herb is believed to have medicinal properties. Dried leaves, either whole or ground, are called kasuri methi, and they're a good substitute for fresh. Look for fresh or dried leaves in Indian markets. Substitutes: celery leaves


ABOUT THE MEDICINAL PROPERTIES AND OTHER INFORMATION YOU CAN READ HERE

METHI PARATHA'S

1 big bunch of methi leaves cleaned washed and finely chopped.
3 cups of wheat flour
1 tsp sugar
2 tsp chili powder
1 tsp haldi powder
1 tsp garam masala powder
1 tsp each of ginger and garlic paste
2 tbsp sour curds
You can put 1 tsp lemon juice or amchur powder
1 tbsp oil or butter warm
Salt to taste

METHOD

A very simple way of making quick parathas
Just mix all the above ingredients together and make into a dough ball
Rest for about 1 hour
Roll out into parathas
Fry with a little oil on a tava or griddle.
Serve with a dollop of home made ghee or pickle.


Thursday, March 08, 2007

TIFFIN BOX PIZZA.....

THESE ARE THE BABY PIZZA'S THAT I MAKE FOR MY SON'S TIFFIN BOX.

I usually make the topping at home i.e with lots and lots of tomato, onions and capsicum.
The rest is the same, to make it more interesting i make some designs on them.

Wednesday, March 07, 2007

PIZZA......

My son loves pizzas i.e he likes everything that has cheese in it.
This is a quick pizza for kids who are on a run and need something to bite into quick.....

I am just putting in the method as the ingredients are approximate.
Take a ready made pizza base.
smear it with equal amounts of tomato ketchup and red chilli sauce[you can make the mix and keep]
chop onions , capsicum ,and tomatoes finely.
crush them with your hands , you can put a little pepper powder or ajwain in the mix
layer them on the pizza base
spread with a lot of cheese.
bake in an oven till crisp and ready

LOVE 4......

LOVE FOR PAINTING


I love to paint although i dont paint often nowadays i used to be very passionate about painting when i was younger, as time goes by and you are caught up in the humdrum of life , you tend to keep some things away and concentrate on other things which take priority .
when you do something creative you need to be in that state of mind , and its not that you can just pick up a brush and paint something, it has to come from within you and it has to capture your mindset and make you want to do it , thats the only way you come up with real creative things.
Its been really long since i have sat and painted something which really takes up my whole concentration , but once i start i am sure i will be doing and sharing my paintings with you .
I love still life and portrait painting.
This is my very amateur effort at painting , I have no proir training.

Monday, March 05, 2007

GANAPATI IDOLS...


Each murti or idol has a special story so each one is really special



Now its over a year since i have started blogging, learning to blog has been the greatest step and turning point in my life and for that i have to thank GOD. I worship ganapati and also have a good collection of some great ganesh murtis . HAVE A LOOK!!!!!!!!


EGG SANDWICH.......

I know this is a very very simple sandwich which you may all be wondering why i have blogged about ,but this is because i love this sandwich and i would like to share that with all my friends .
each one of you must be having a different way of making an egg sandwich which i would definetly love to know.

This is the way i make my egg sandwich.

Take boiled egg and chopp it into pieces, add mayonnaise,and grated cheese to the eggs

add salt and pepper .

its ready to be eaten here you see that i ate it with brown wheat flour bread.

STIRFRY SANDWICH AND BHEL

I love stir-fries and I make it quite often for myself when I am hungry or when I don’t feel like eating the proper food of chapatti and sabji.
One day as I was eating my stir-fried I thought why not make it a bit interesting, so that I get some revamped version for the same stir fry.
So I made a nice sandwich which tasted really good by adding some grated cheese to the stir fry mixture and a mixed bhel which I feel everyone should try as it’s really healthy and fun to eat.



STIR FRY BHEL


FOR MY STIR-FRY I USE.
As everyone knows that its your own choice of vegetables for me this is the list
Carrots
Cabbage
Capsicum,
Onions
Broccoli
Baby corn
And red and yellow pepper sometime.

The ingredients are used as per availability.

STIR FRY SANDWICH

Method is very simple take oil put freshly chopped garlic stir add the vegetables and then the onion so that it remains crisp stir fry on a high flame and finely add pepper and salt.
I would love to have pieces of chicken or prawns too.