Monday, November 30, 2009

T & T : so salad checks in with a Tadka

Tried and Tasted or Bookmarks – I love this part of cooking as I already know what to put and how much! Even I love this for blogging as I just have to click and not jot down minor details :D (FYI – Me VVVerry Lazzzy Gal)
So I always wanted to send entry to Tried and Tasted events started by Zlamushka, but couldn’t send it till now, so when Raaga mentioned about Sunshine Moms blog is the one this month I had to post about it. IMG_2966
Before I started blogging about a quarter back, there were few blogs which I used to follow religiously and one of them was Beyond Curries. Harini from Tongue Ticklers is one of the major contributors to this lovely blog. Lovely clicks, wonderful presentation and some personal background for every post, thanks Harini you really have got a superb blog and you will surely see me round often in your space.IMG_2967
It was like opening a treasure box and selecting something that interests you, there were too many to select single item, but I selected Green Gram Salad as it seemed one of the healthiest recipes I have come across and it’s from one of the most known cookbook.
Do go through this lovely post for other recipes from the book and a wonderful review.IMG_2968
About the Verdict : Lime gave the Sourness, Dates the Sweetness and Chilies the  Spiciness. Along with nutrition this salad gave all the required tastes :)
Also sending this to MLLA-17 hosted by Sra at when my soup came alive and is the brainchild of Susan of The well

Tag :D

Awesome G has tagged me for this where you have to answer in single word, I  did give a try then and had already passed on to my lovely blogger friends. So this time also I would like to pass it all of them who love tags and do take it up !

Awards <:-P

Thanks Rohini, Aruna and Babli for this lovely Appreciation Award !Appreciation Awards
Most of you must have received this award, if not do collect from here…
I would like to share this with my new blogger friends : Sara , Malar, Vrinda, Tina, Padhu, SE(Denufood) and lovely G.

Friday, November 27, 2009

Chilly Paneer with Vegan Chinese Pickle

I Utterly Love Chinese overmuch too much, how much ??? Read on…Once upon a time when.. Me and The Foodie were passing by typical Maharashtrian Marathi Khanaval (Dhabba – Highway side restaurants serving predominantly Thalis), following conversation followed between ME and The Foodie,

HE (who loves veg thalis): Cool….These Maharashtrian Dhabbes must be serving authentic Marathi food, lets jump in.

ME (who avoids veg thalis): What’s so interesting in Marathi Thalis.. You’ve married a Maharashtrian we daily eat Marathi food @ home !

HE: Really ??? I have been getting a feel that I’ve married a Chinese Girl.. we must be having more of Chinese than Maharashtrian food …

ME: (!!!!) ^#(^

Accepted I love to try various Indo Chinese recipes and this is one of my oldest hobbies (First dish prepared by me must be Maggi – considering it Chinese :P).


Being a vivid fan of Indo Chinese food and Chicken, Chilli Chicken was one of the first dishes I prepared @ home. There were times when the dish used to be disaster but I used to try it nearly alternate weekends and thanks to the practice, I soon got mastery in this dish :P

Everyone @ home are dead crazy for this dish, but The Foodie is very unlucky in this as he couldn’t try this out (Cons of being a vegetarian-can’t have the dish which his wife prepares the BEST) :-OIMG_2850

So I tried to regenerate the taste where I replaced Chicken with Cottage Cheese (our very own Paneer). Turned a perfect entry for Cardamom’s JFI- Paneer, Originally started by Indira of Mahanandi.

You Need:

  • Paneer: Enough to make about 25 pieces of nearly 1 inch ; so about 150gms
  • Capsicum: 1 in qty ; cut into pieces of size similar to paneer
  • Onion/Spring Onion : ½ qty/ 1-2  in number, Sliced
  • Cabbage: 1 cup sliced IMG_2840
  • Green chilies: 2-3 slices vertically
  • Ginger, Garlic and Green Chili paste: 1-2 tbsp
  • Chinese Sauces – Red Chilli , Soya and Vinegar – qty as per your taste
  • Oil
  • Salt to taste

You Do:

  1. MarinationIMG_2832As Non-veg dishes normally need appropriate marination, so I did the same thing with Paneer. Paneer may not soak in the marinations but the aroma sure gets in. So Mix Paneer , Ginger-garlic & green chili paste and all sauces. Keep it for half an hour or so.IMG_2833
  2. Later in a Chinese style pan , temper it with green chilies, Sauté the Onion/Spring Onion – once pinkish add other veggies and sauté –shallow fry them.IMG_2841
  3. Add the marinated Paneer and salt, Add Chinese sauces in accordance with the taste.IMG_2847
  4. Let the Paneer cook with other veggies. Toss it in between , the Chinese ishtyle ;;)IMG_2848

Serve as a Starter :)


About Chinese, along with trying it @ home I must have tried and tasted most of Chinese restaurants @ Mumbai then and now @ Pune. You can conclude beforehand if the ordered food will be tasty by the Chinese pickle present.

I tried my hand on it and named this experiment of mine as C Rays to Four Pickle .. confused :-S .. read on :P

You Need:

  • Vegetable suitable for pickle – I used Cucumber – Carrots & Cabbage , cut in accordance with the taste.
  • Vinegar: One measure
  • Sugar: Half measureIMG_2834
  • Sesame Oil/ Olive Oil/ Vegetable Oil
  • Green chili: as the spiciness required
  • Salt to taste

You Do:

  1. Dissolve the sugar in the vinegar, Toss the veggies, and toss them to coat them with the mixture.IMG_2835
  2. Heat the oil and let the chilies splutter. Pour this spiced oil over the veggies.
  3. Toss the mixture well and let the veggies marinate for 1 hour or so.IMG_2838
  4. This can be refrigerated and used for about 5 days.

Use it as a pickle or even a starter.  IMG_2839

Now Me sending this Chinese Cucumber Carrot Cabbage Pickle (C Rays to Four Pickle) to :

P.S.: There are few awards presented to Personal Tadka by my lovely blogger friends, it’s coming soon, so watch out for this space :D

Happy ThanksGiving ! Remembering 26/11 !!

Sunday, November 22, 2009

Stuff the Stuffing

Stuffed Chilies Or Capsicum is an All Over World recipe :D
Indians make it, Americans follow and Mexicans repeat it! Trust me – search on Google with word STUFFED you will get range of options for various cuisines.
In India itself it has varied names from Bharleli mirchi (marathi) to Bharwan Mirchi (marwadi) :PIMG_2855
Being frank I gotta learn this recipe from The Foodie, as this dish made a very rare appearance @ my place. It’s The Foodie’s favorite and he prepares it to perfection. What I like about this dish is it’s very easy to prepare yet gives a special feel to it - So it has turned out as the most common dish that we prepare when we have guests around :D
You Need:
  • Chili Pepper – Banana Pepper/Chili: 5IMG_2831
  • Potatoes: 3 , boiled, peeled and mashed
  • Fennel Seeds: 1-2 tsp
  • Turmeric Powder: 1/2 tspIMG_2843
  • Asafetida: pinch
  • Cumin Seeds: for tempering
  • Oil: 1-2 tsp
  • Salt to taste
You Do:
  1. Slit the chilies as shown, Remove the stem and Deseed it – these are very spicy (once I forgot to do so and I’ve no idea how many litres of water was consumed that day :( )IMG_2842
  2. Mix the Blue stuffs together to form a dough. Now make 5 equal balls out of these potato dough and stuff it in the cut chilies. as shown IMG_2844
  3. Heat about 1 tsp Oil in Kadai, splutter the tempering stuffs.
  4. Later arrange the chilies in the Kadai in such a manner that each gets cooked in the oil, don’t mix it. Each chili base should get shallow fried. Later spread some oil from all cornersIMG_2845

  5. Cover and cook. After every couple of minutes turn the sides of chilies as it gets brown.It takes about 10 minutes on medium flame.
    IMG_2852The aroma of chili and potato with the fennel seeds is awesome. IMG_2854
Serve with hot Phulkas.We can also prepare this with Besan – Fennel Seeds – Salt and turmeric, It will be more on dry side.IMG_2853
Posting about The Foodie’s favorite dish, how can I not mention about Mera Favorite dish :P -Bharli Vangi (marathi)Stuffed Brinjal/Eggplant is my all time favorite, it was one of the few dishes I never you used to complain :DIMG_2826Eggplants used are the long slender ones
At my place, Mom prepares this typical Maharashtrian Bharli Vangi with grated coconut and coarse ground masalas, will post about it sometime later. But I normally prepare the easier way – stuffing consisting majorly of ginger-garlic, onion, tomato and crushed peanuts (Bharli vangi doesn’t exists without them :P ). This recipe was Anonymous for long, but then when I started reading food blogs I found it very similar to “Achari Baigan” :D … and it’s a Rajasthani dish !! Wow can you believe me I prepared a state specialty without even knowing about it.. Read about it @ Nupurs - One Hot stove. The blog I love follow :*IMG_2828 Not giving the recipe here, followed her recipe overall but added crushed Peanuts – Y? I mentioned the reasons earlier :DIMG_2829
Recently these two are making too many appearances in our lunch box :) So sending this to Divya for her “Show your LunchBox” event.
Turmeric being an integral part of both of these recipes sending these to “Think Spice event” hosted by Sudeshna, the brain child of Sunita of Sunita’s World fame.
Happy Cooking and Posting about it !!

Tuesday, November 17, 2009

Pav Bhaji

As Long As I can remember Pav Bhaji has been and will always be my all time favorite. Every birthdays I recollect Pav Bhaji has to rule the menu. And I can proudly and quite comfortably say that This is the the ONLY dish which I can prepare at any time of day – year and it will always be a reliable perfect dish :PIMG_2824
Not only homemade Pav Bhaji but the typical Shiv Sagar one or even the street food ones are all time favorites … Its one of the consistent dish I always order @ any fast food counter. For non mumbaiyya people “This dish started out as simple poor people fast food it consists of mix veggies which are smashed in a typical masala and this veggie is served with paav (Bombay Bread).” But today its one of the most common Indian Fast food served all over India.IMG_2822
Till now its evident that I am very passionate about this dish, so while posting about it I hadIMG_2820 this mammoth emotional memories going into my mind and was confused as to which one to jot down but then I better jump to recipe else it would not have been a food blog post :P .Anyways following recipe is thanks to this on right and it gives you 4 to 5 servings…
I use Everest of this Badshah Bombay Pav Bhaji Masala, overall the recipe is same as mentioned below but they also ask you to add cloves and other ground masalas which I avoid as, if required add couple of more tsp of Pav Bhaji masala, its taste is suffice.
You Need:
  • Paav: quantity depends on the servings for one plate the normally 2 paavs are served
  • Cauliflower: 1 cup, finely chopped  IMG_2811
  • Carrots: 2 small or one medium, finely chopped
  • French Beans: 1/2 cup, finely chopped
  • Cabbage: 1 cup, finely chopped
  • Green Peas: 1/2 cup, boiled
  • Potatoes: 1 (or 2 medium) Boiled, Peeled
  • Butter: Loads :P
  • Asafetida: pinch IMG_2812
  • Ginger Garlic and Green chilies paste: 3 tbsp
  • Onion: 3 medium finely chopped
  • Capsicum: 1 or 2 finely chopped
  • Tomatoes: 3 grinded to paste
  • Pav Bhaji Masala: 3 tbsp or more
  • Red Chili powder: 1/2 tsp
  • Coriander powder: 1 tsp
  • Turmeric powder: 1/2 tsp
  • Garam Masala: 1/2 tsp
  • Cumin seeds/powder: 1/2 tsp
  • Dry Mango powder (Amchur):1 tsp
  • Lemon Juice: of 2 or one and half lemons
  • Cheese (optional): for garnishing
  • Coriander Leaves: for garnishing
  • Salt to taste
You Do:
  1. Pressure Cook the items in Red from the You Need List with two whistles. Boil the frozen green peas till a bit soft. Keep aside.
  2. In a big kadai add 4 tbsp of butter, once it melts add the items in Blue to it. Once onion turns translucent pink add items in Purple. Simmer for 10 mins.
  3. Till this time mash the cooked veggies, I used food processor. P.S : In restaurants the chef uses the traditional masher its perfect to use if you know the technique as pav bhaji doesn’t taste the way required if mashing is not done appropriately so always mash it to perfection :D pav bhaji
  4. Now add the mixture of veggies, let it simmer of 8 mins then add mashed potatoes and boiled peas. Allow to cook for 10 mins. (If you find it on thicker side add a bit of water but to not liquefy it more).IMG_2818
  5. When done use lemon juice and garnish with coriander leaves.IMG_2825
  6. When the cooking is on with the help of big dollop of butter slice the paav rolls at the centre and place them facing inwards.Turn them around and make them golden brown from both sides.IMG_2819
Phew !! Done…. Mind you the hardwork is worthwhile, but to be frank don't get scared with the huge TO DO list above cos if you are ready with chopping the cooking time doesn't last for 20-30 mins max.IMG_2821 find something comedy in the above snap :P
Traditionally and authentically Pav Bhaji is served with the Pav and garnished with dollop of butter and sliced onion. Nowadays you also find the guilty cheese making its special appearance.IMG_2823
Now my Pav Bhaji makes its special appearances to the following Events :

Thursday, November 12, 2009

K-Cut Masala Cheese Dosa

Nooo … This Title is not inspired by any eKta Kapoor soap or Karan johar movie, it’s a street side dosa which we get here. Nothing unique about these dosas, just the presentation and the way it is served is total bombaiyya  roadside istyle.IMG_2805

What to write about the recipe which must be one of the most written around in the food blog world? So nothing new to write here just need a mention about our most regular Brunch for Meeta’s Monthly Mingle Brunch.

You Need:IMG_1978

  • Dosa Batter: qty depends on how many dosas you wanna prepare

For Masala:

  • Potatoes: 2-3 Medium sized Boiled, Peeled and Smashed
  • Onion: 1 finely sliced
  • Fenugreek Seeds: tempering
  • Chana Dal: tempering
  • Curry Leaves: 3-4 in no.
  • Mustard Seeds: tempering
  • Green chilies: 2-3 finely chopped
  • Turmeric Powder: 1 tsp
  • Coriander Leaves: for garnishing
  • Loads of Cheese
  • Loads of Butter :P
  • Salt to taste
  • Oil for tempering stuffs

You Do:

Prepare Masala:

  1. One of the most commonly made potato sabzi, hence won’t get into many details still steps follow are, put all the tempering stuffs in the oil once its heated in kadai.
  2. Follow with curry leaves and green chilies, after spluttering is completed then mix the onions, turn them pink.
  3. Then mix the smashed potatoes and cover and let it cook till done.IMG_1980
  4. Now the process is quite similar to normal dosas, heat the dosa tawa and spread the ladleful of dosa batter evenly to make even medium size dosa (you can get loads of videos online for making dosas).Drizzle half tsp of oil around the dosa and cook on medium heat for half a minute.IMG_2800
  5. Spread some potato bhaji along with 1tbsp of butter. Press everything gently till everything is lightly mashed. IMG_2803 Spread it all over the dosa. Then grate a small cube of cheese over it.IMG_2804
  6. Gently fold over and put some butter all around so that the side turns golden and crisp. Flip over and fry till the other side too turns golden and crisp. IMG_2802Cut into triangular pieces and serve hot with chutneys or ketchupIMG_2806

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