Wednesday, March 28, 2012

Next

Let’s will fill some colours to these :)

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Monday, March 26, 2012

Upma – popular Indian breakfast

How easy is it to prepare one of the most popular Indian breakfast? Just two important ingredients make this dish – Salt and Semolina (Rava - Suji). But the same Upma can be incorporated with variations in flavour just by adding-subtracting couple of spices.

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From my childhood, I was never in favour of upma but time changes so does likings. If something cooks within ten minutes, I likey.

You Need:

  • Semolina flour : 1 cup
  • Onion sliced : 1 medium
  • Green Chillies : 3-4 medium finely chopped
  • Hot Boiling water : 2 cups
  • Salt to taste
  • Coriander Leaves : handful finely chopped
  • Lemon juice : half lemon
  • Grated coconut (optional)
  • Shev (optional)

To Temper:

  • Curry Leaves : 10-12
  • Methi Seeds : 1tsp
  • Chana Dal : 1 tsp
  • Mustard Seeds : 1 tsp

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You Do:

  1. Roast Semolina flour till it gives out its aroma (about 2-3 mins).
  2. Heat oil in a kadai, temper the temper stuffs.
  3. Follow with green chillies and onion. Sauté till light pink. Add salt.
  4. Add the roasted semolina and sauté for couple of mins. 
  5. Add hot water and cover immediately. Keep this for more couple of mins.
  6. At this stage you can decide, how you want to keep the consistency. If, dry you can keep this for more time, else off it immediately.

Done! Garnish with coriander leaves, grated coconut and serve with spicy shev.

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Now, you can change the flavours, by adding any of the following along with onion:

  • Tomatoes
  • Ginger
  • Peas
  • Carrot
  • Cauliflower
  • Capsicum

Sending this popular snack to multiple events hosted by lovely people around the blogosphere:

Wednesday, March 21, 2012

Clouds come floating into my life,

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no longer to carry rain or usher storm,

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but to add colour to my sunset sky. ~Rabindranath Tagore

Monday, March 19, 2012

Scrambled Eggs Cooking Light breakfast

It’s been more than a year that The Foodie gave me this cookbook – Cooking Light, and now it’s been more than six months that I’ve posted about it. So it’s a high time now that I need to post a recipe from it. 
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How about cooking the basics – Scrambled Eggs.

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I had prepared this breakfast number of times earlier, but I thought it came near to perfect this time. Hence clicked the snaps and here it goes on my blog.
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You Do:
Beat about 3-4 eggs in an open vessel, whisk is thoroughly – add melted butter 1-2 tbsp to this. Then heat on medium flame stirring this mix, follow with salt and pepper (if you like). Look into it that the mix does not stick to the bottom, overall it will thicken.
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I normally remove the vessel in between where I add 1 tbsp of Milk , and whisk and then re-heat again. This makes the scrambles soft and non-sticky.
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Done! You can have it just like that or with a toast !
Happy Cooking and Posting about it :)

Wednesday, March 14, 2012

Foamy Coffee

Last year this day, we were having this Foamy Coffee, with ishpecial Foam served in a glass. :)

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This was at a pleasant week well spent @IL Palazzo hotel @Panchgani, with Total Homely Authentic Food with lovely Parsi touch to it.

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The Foodie engrossed in a paper during our foamy bed tea-coffee. Its been a year since, Happy anniversary >:D<

Monday, March 12, 2012

Lasunichi Chutney <Garlicky Coconut Chutney>

Couple of years back, when I was totally addicted to my blog space, I used to prepare dishes explicitly for this planetary. But today, I cook and if the dish clicks to go on this space, immediately snaps are clicked and saved. Later when I get time few notes are typed which can go over this blog.

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That’s the reason you are finding this post here. So when I had this huge garlic, I planned to prepare this Garlic coconut red chutney which My Mom prepares, and I adore it – especially with Methi Parathas. It wasn't much of a happening recipe but when all appreciated this humble chutney @work, I knew this should go here. So immediately snaps were clicked :)

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Quite a simple recipe :

  • Take a cup full of grated coconut along with say 7 dry red chillies and around 10-12 garlic cloves.
  • Blend to make a smooth paste, add salt and sugar if required.
  • You can add Tamarind paste say 2 tbsp else mix this with ladleful of curd. Done !

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Simple, tasty , addictive , garlicky smelly and red spicy. All loved it @my place, but you can minimize the garlic or red chillies if you are not a fan of it :)

I just realised that I’m just using 4 total ingredients. Hence this goes to Shobha’s Just 4 Fun event.logo1

And obviously this also fills me with those lovely memories where My Mom used to serve this with Methi Parathas, hence sending to couple of more events:

For U - Mum

WTML LOGO

Happy Cooking and Posting about it :)

Wednesday, March 07, 2012

Just

Remembering my “Bhutte Ka Kees”, one of my most read yet zero commented post :)

Grated Bhutta = Corncob !

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Monday, March 05, 2012

Peas Pattie

Fresh Green Peas is truly a generic veggie, add it in your breakfast (Poha, Upma etc), spice up your lunch (add it with potatoes,paneer etc), keep it for your snacks (Patties, Samosas) or keep it light over the dinner (peas pulav, stuff it in a parathas).

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So I prepared an all-purpose stuffing, which I used to prepare couple of tasty snacks. One of them was Pease Pattie, this is quite simple yet a party type delightful snack.

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You Need:

For stuffing :

  • Green Peas : about 2 cups
  • Onion : 1 small – finely chopped
  • Garlic : 3-4 cloves – mashed
  • Green chilli : 1 large – finely chopped
  • Red chilli powder : 1 ½ tsp
  • Salt to taste

For cover:

  • Boiled Potatoes : 2 large – mashed or grated
  • Bread slices : couple of them
  • Salt and Pepper : to taste

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You Do:

  1. Heat Oil in Kadai, Add garlic and green chillies.
  2. Once garlic turns golden, add onion. Sauté till it turns pink.
  3. Add green peas, red chilli powder and salt. Cook covered till peas turns soft (not  mushy).

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This completes the All-purpose peas stuffing. Now this can be used in a sandwich, Samosas or the patties as mentioned below.

  1. Mix salt, pepper with the mashed potatoes. You can add coriander leaves, if you want.
  2. Dip the slices in water, then drain out all the water from it, this makes the slices soft but not liquidly. Mix it with the mashed potatoes.
  3. Make small balls of the doughy potatoes, flatten them stuff the peas filling and cover it to make small patties.
  4. Shallow fry in a non-stick cookware; till light golden from both the sides.

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Done – eliminate the oil if any by keeping it on tissue for couple of seconds.
Serve with Ketchup. Quite a sumptuous evening snack.

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Happy Cooking and Posting about it :)

Sending this snack to multiple lovely events going around the food blogging world:

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