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

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