Thursday, December 30, 2010

Cookbook Show Off

So when Divya mentioned about her “Show me you Cookbook” event, I thought if I could participate here, I could have a HUGE post Showing Off my N – Number of Cookbooks. I haven’t really counted these but I could christen my blog as 101 cookbooks soon :P


But after moving in, we haven’t opened Three Boxes filled with Books, where most of my cookbooks are, so I had only few of the cookbooks posing in my living room, all of them had couple of common things One – all are gifts from friends, either wedding gifts or house warming gifts, and Two – all are from SK – Sanjeev Kapoor :D


While posting this, the food blogger in me was shocked and amused that I’m not a regular cookbook Cook, this gave a definite Resolution to follow and keep for the up-coming year,  will try my best to prepare atleast a single dish every month from my cookbook. I have only single post that too for a guest post from one of my cookbook.


So guys, remind me my resolution, if I forget it ;)

Chalo.. See ya in next year :-h

Tuesday, December 28, 2010

Colourful Pilaf

Right, trying my next dish with the remaining colourful peppers. I just had to Google “Colourful Capsicum Rice”, and I find once again Nithya’s space at UNO. I had my family visiting us and wanted to prepare something very simple, yet royal looking and this was perfect.


Do visit her space, its quite an effortless and straightforward recipe. We all loved it, we had Chole –Bhatura still Chole- Rice combination overpowered it. Do try it next time.IMG_4036 

Goes to Priya’s Bookmarked Tuesday. Happy Holidays !! <:-P

Thursday, December 23, 2010

Live Farmville

Many of us do have Kitchen Garden, which had been inspiring me for very long time, to start somewhere on this front. So when I was browsing a wonderful Hyderabadi blog – Zaiqa, I had bookmarked this brilliant informative post on Pudinah. So I started with…

  • Keeping few strands of Mint branches in a container filled with water, I changed the water in couple of days, and with say couple of weeks they were like this -


  • Then I planted them in one of the plastic container and with more couple of weeks they look like this -

© Personal Tadka

I’ loving this satisfying experience, am just waiting to harvest these and use up in some chutney.Will let you all know, when I do it. :)

Will be trying to plant something new, and if it works obviously it will make an appearance on my blog :)

Monday, December 20, 2010

Pure Vegetarian Omelette

I love Egg Omelette but I also love Egg Omelette. Confused ?? :-/ So was I, when I got to know that one of my favourite Omelette is Eggless. I’m referring to the vegetarian omelette, which is most commonly known as Tomato Omelette. Tomato and Gram flour is the main ingredient of this pancake, with added flavours of your choice.


The Foodie refers this as Besan Chilla, quite common in  Northern part of our country, but in the chilla you don’t add veggies like tomato/onion. But you can always refer this as Tomato besan chilla :P .

You Need: IMG_3930

  • Tomatoes: 3 large
  • Onion: 1 Medium
  • Gram flour (Besan): 4-5 tbsp
  • Cumin powder: 2tsp
  • Coriander powder: 2tsp
  • Turmeric powder: ½tsp
  • Red chilli powder: ½tsp
  • Green Chillies: 2-3 medium
  • Salt to taste
  • Rice flour: 1tbsp (optional)
  • Semolina flour: 1tbsp (optional)
  • Coriander leaves: fistful
  • Oil
  • Water if required

You Do:

  1. Mix everything mentioned above in BLUE. Mince it through Food processor.
  2. Add water to give the required consistency to the batter. IMG_3931
  3. Take a ladleful of batter and spread it on non-stick pan similar to dosa or pancake.
  4. Use oil droplets if required so that it doesn’t stick to the pan.
  5. Cook from both sides till light golden.


Done ! Serve with ketchup. This goes well as a fast heavy breakfast, as batter preparation is Adhoc and single omelette is cooked within couple of minutes. So Enjoy B-)

Monday, December 13, 2010

Paneer Tikka Dry

@home.. doing nothing exciting.. bored of Ordering.. but craving for something interesting – what do u do ??? ….I browse blogs for something that can be prepared with whatever lies in my pantry. So I had  colourful peppers and small piece of Paneer, and I thought of Paneer Tikka as a starter\snacks. 8->


Panner tikka, so when I stumbled on this recipe I just wanted to prepare it. Space like A Mad Tea Party – you trust it blindly, so I followed it to the T, except grilling part. Check her space for detailed recipe and below find the snaps for my version :)



Nearest to grilling comes - Roasting, so after marinating I roasted all the ingredients on a non-stick pan with minimal oil. It did cook perfect – it tasted better. But still the typical coaly look was missing. So I had no option but to heat the tikkas over the flame. But trust me tikkas turned out Awwweeesome (Barney style) ;) 


We enjoyed the taste -the aroma -the feel – And now it holds a place in my guest menu. So whoever dares to drop by next will have these as starters.


We also had this as stuffing along with onion-tomato salad, quite similar to kati roll or paratha frankie.


Paneer Tikkas go as a starter to Nupur’s Holiday Buffet :)

Thursday, December 09, 2010

Tuesday, December 07, 2010

Dusky Dosa

I knew most ALL of you might be knowing the Dal, but it was very new to me. White Urad dal is very common, regularly used either for tadka and obviously for Idli-dosa etc. But this Black Split Urad Dal was a whole new business for me.


I brought it by mistake for Dal Makhani, (we use whole black urad dal there). From then I’ve been trying to use this in one or other way, but in vain. Dal Tadka or Amti with black urad dal doesn’t attract me – it tastes bitter. So after a successful search for an apt recipe to use this, I landed at Nithya’s Black gram Dosa, and obviously I blindly followed her recipe and prepared this grey pancake. It is different from our regular dosa but the bitter taste is overpowered by its texture.


This goes to Priya’s Bookmarked Tuesdays.

Also goes to Priya’s other event – MLLA # 30, originally started by Susan.

I prepared the Dosa batter first time at home. I became nostalgic with the distinct urad dal flavoured scent, which used to fill up my home every weekend, thanks to regular south Indian weekend breakfasts by my Mom.


I still have loads of black dal still lying in my Pantry, if you all know any more recipes do share with me, Will try for sure :D

Monday, November 29, 2010

Burji Paav

Are you an Eggeterian ??

If so which is your favourite dish? If I’m to answer this, I would say – there is no favourite dish with egg but any dish with egg is my favourite … confused :-/

I think Burji was one of the initial dishes which I learnt to prepare.


There is no learning required – it goes as a basic cooking knowledge. But I never had it with Paav, in my first organization Burji Paav was the only non-vegetarian dish served, and from then I fell in love with this combination. :">

You Need:IMG_3925

  • Eggs: 5 in number
  • Green chillies: 3-4 medium - sliced
  • Onion : 1 large or 2 medium – finely chopped
  • Cumin Seeds for tempering
  • Turmeric powder: ½ tsp
  • Red Chilli powder: ½ tsp (optional)
  • Oil for tempering
  • Coriander leaves for garnishing
  • Salt to taste

You Do:

  1. Heat oil in kadai, temper with cumin seeds and follow with green chillies.
  2. After spluttering is over, add onion. Sauté till golden.
  3. Till that time , beat eggs to make a smooth paste. Mix turmeric powder + red chilli powder and salt to this paste and beat again.
  4. Once onion seem half cooked add this beaten egg paste. Mix vigorously for couple of minutes. Look into it that the egg mix doesn’t stick to the base.
  5. Let it cook and stir in between. When the egg paste looks granular with no sticky instance in it – Burji is done !

Garnish with coriander leaves and serve with hot buttered Paav. Butter the Paav and heat from both the sides on pan, till light brown. If you like Paav and Eggs individually you should like this combination.


Sending this to Pari’s Only Chaat Event.


Happy Cooking and Posting about it !! :-h

Wednesday, November 24, 2010

Green Peas Chutney

After the first comment on my last post, it was Déjà vu .. remember my first guess post- All answers were right ??

Yeah.. the first comment was Right answer – Sushma and then few comments later Shubha and then Priya too… hit the Bulls Eye !! Yups… it is Green Peas Chutney ! >:D< Loved to see all comments, were quite varied :) Thanks guys!!

Had this chutney in G’s dabba, I loved it – bookmarked it in my mind and nearly after three months thought of preparing it. I cooked it for a dinner as a side dish for parathas and asked The Foodie its main ingredient. What he knows of me, he guessed everything from seeds-peels-remains of vegetable but not as – one of the major vegetable in one of the most famous side-dish in Indian cuisine – Aloo Matar  or Matar Paneer.  8-}

  IMG_3935 You Need:

  • Green Peas: 1 cup
  • Green Chillies: 2-3 medium - minced
  • Mint Leaves: small bunchful – optional
  • Curry Leaves: 4-5 –optional
  • Sugar to taste
  • Ghee - tempering
  • Cumin Seeds - tempering
  • Lemon juice to taste

You Do:

  1. Heat ghee in kadai – add cumin seeds, let it splutter.
  2. Follow with curry leaves, green chillies, once spluttering is done follow all other ingredients.
  3. Cook covered till peas are cooked well.
  4. Cool it and grind to paste.

Chutney is done :)


Mild peas aroma makes this chutney pleasing, can pass off as peas spread or give a thicker one as alight stuffing or serve with parathas.

Sending this to Priya and Richa’s Veggie of the month event. Hope this is accepted as I’m a bit late for this event.

Monday, November 22, 2010

Thursday, November 18, 2010

Beetroot cutlet - Blood Coloured fritters

I’m quite a fussy eater and as a kid I was more fussier. But my Mom is a smart lady, she used to prepare my favourite item with my not so favourite vegetable and I used to love it. Cutlet is such an item, mix anything in it but the final outcome is always adorable.


Beet Koshimbir\Raita\Salad was common at my place, though I love this salad today then as a kid I used to dodge it. So Mom used to prepare these Beet Cutlets and me and my BRO loved this – Blood Coloured fritters.

You Need: IMG_3902

  • Beet: 2 medium – pressure cooked – grated 
  • Potato: ½ - boiled – mashed \ OR you can use bread slices too
  • Coriander leaves : handful - minced
  • Green Chillies: 2-3 medium – minced
  • Cumin Powder: 1tsp
  • Coriander Powder: 1tsp
  • Flour (Maida) or Cornstarch or corn flour: 1tbsp
  • Semolina flour: 1tbsp
  • Salt to taste
  • Sugar to taste
  • Oil to shallow fry

You Do:

  1. Mix everything in BLUE. IMG_3903
  2. Make small balls and flatten them into cutlet shapes.
  3. Shallow fry till cooked from both sides.

Serve it with ketchup or just like that. Would love the soft insides with the crispiness in between.


Happy Cooking and Blogging about it :)

Tuesday, November 16, 2010

Radish green Snacks

How do you use Radish Leaves ?

Whenever I buy Radish, I plan to use them in one or other way, but I’ve observed they turn yellow- get dried up quite early, by next day. So this time I kept Meera’s  Muthiya recipe ready, and started on this dish as soon as Radish were in my kitchen.

I had prepared Methi Muthiya then and we loved it, so I repeated similar procedure with help of Meera’s recipe.


Taste wise I did not find much difference between the two, they are crispy - spicy and masaledaar, as usual ;)

We had it with chutney and ketchup. We had Citrus Blue drink along with these fried snacks – we need such cool drinks especially during October heat. We loved the overall combination.

This bookmarked recipe goes to Priya’s Bookmarked Tuesday.

Wednesday, November 10, 2010

Picture Post with Worded Wednesday

I was not in a celebration mood, but colourful shops, attractive decorative stuffs pestered  me to try my hands on doing something related to the festive season. We had couple of Diwali holidays so thought of utilizing it to do something creative experimental.

Me and The Foodie bought these


And I painted them to look like these


When I ran out of decent ideas, out came the cartoons on Diyas


Then we thought of preparing a Lantern – Akash Kandil, so we brought these


Had no idea what to prepare till we prepared this skeleton


The skeleton and our paper colours suited for Flower


So does it look like one .... say Lotus :PIMG_3981

Here is the final click with both Diyas and Kandil together.


I have many clicks of different stuffs not necessary related to Food, but am planning to post these as “Wordless Wednesdays”, the Photographed Wednesday tradition in blogosphere. So this Wednesday was a Worded one but still a picture post, hope to post many such Wednesday posts.

Thursday, November 04, 2010

Mathri - North Indian Pharal

Heard of Cosmo Diwali, that’s how we might celebrate it. The Foodie has his inputs and I’ve mine, we conveniently modify both in accordance with our moods-likes-interests. So after preparing Chivda, I had planned Shankarpali – sweet or savoury diamonds – we were discussing the preparations when The Foodie found this very similar to one of his Marwadi style PharalMathri. 


This is totally The Foodie’s recipe – quite similar to Savoury Shakarpali – a bit easier as you don’t have to cut them in any specific shapes. Even this Pharal can be prepared by the basic pantry ingredients. I had not planned this to go on blog, so didn’t click any snaps earlier, but you can see the end output.

You Need:

  • Flour(Maida): 2 cups
  • Semolina Flour(Rava): ½ cup
  • Carom seeds (Ajwain): 2tsp
  • Black Pepper: 2tsp - Crushed
  • Baking powder: pinch
  • Ghee\Vegetable Oil: 4tbsp – Warm- while kneading
  • Ghee\Vegetable Oil – for deep frying
  • Salt to taste

You Do:

  1. Mix everything in BLUE, remember to use hot ghee – knead the dough start with spoon till the ghee is warm then with hands. Knead to stiff dough.
  2. Let it stand for about 15-20 minutes.
  3. Roll these to small puri shapes either with roll-pin or with hands. The Foodie rolled these with palms.
  4. Use fork to prick pores into these mathris.
  5. Deep fry them in ghee or vegetable oil on medium flame, we used ghee.
  6. Remove when these are light golden and they turn light brown once they are out of heated ghee.
  7. IMG_3942

Done ! Let them cool, then store in air tight container. They turned out well – crispy and soft.I think if we had used roll-pin then these might have turned more like papdi but we liked it this way.

Monday, November 01, 2010

Chivda- simplest Pharal

Festive time, we smell a typical Pharal fragrance from most of the homes these days. Pharal  is the Marathi word for the sweet or savoury goodies prepared especially for Diwali. This year I thought of trying my hand on few of the simple goodies. And this weekend I started with chivda.


Chivda  is the simplest of Pharals to prepare – you can say a roasted version of Pohe. Most of the ingredients used are freely available in pantry and yeah, you can prepare this within twenty minutes. I prepared it for the first time, but now I think I’ll prepare this on regular basis for savoury snacks.

You Need :

  • Thin Poha: 1/4 kg
  • Green Chillies: 4-5 Large ones – split and cut in small pieces
  • Curry Leaves: about 20-25
  • Mustard Seeds: 2tsp
  • Cumin Seeds: 1tsp


  • Turmeric Powder: 1tsp
  • Red Chilli Powder: 1/2tsp
  • Cashews: fistful
  • Raisins: fistful
  • Peanuts: fistful
  • Roasted Chana Dal: fistful
  • salt to taste
  • sugar to taste

You Do:

  1. Heat Oil in a Huge Kadai, add Mustard Seeds followed by Cumin seeds. (Kadai – should be wide and huge enough to stir all the items easily)
  2. Once they splutter – follow with Curry Leaves and Green chillies.
  3. Add the items in Blue, fry them till half cooked.
  4. Add the Poha and mix with the spice mix till its covered with spices.


  1. Roast till all Poha turns crispy – about 15 minutes.

Done, keep it open till it cools down. Don’t keep in hot kadai else the bottom ones might turn red, use a flat thali to cool it. Store in air tight container. C for Chivda goes to “Dish Name Starts with C” event hosted by Akila.


Happy Diwali guys… have a safe and lovely festive season.

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