Monday, September 22, 2008

Hot Pongal:

Carrot Cauliflower Curry:

Sesame(til) Powder(for rice):

Sandwich Icecream cake:

Chocolate Cookie Icecream:

Mashed Potatoes:

Buttermilk with Kaddu(bottle gourd):

Patouli with Moong Dal:


Soda IceCream:

Pesara Pachadi/Chutney:

Upma Pesarettu (green moong dal):
Sweet & Sour Veggies

Egg Fried Rice:

Sweet Corn Veg Soup:

Monday, September 15, 2008

Cauliflower Fry (gobi):

Upma (sooji):
Pav Bhaaji:

Tomato Pachadi/Chutney: (for rice)
Gongura Pachadi/Chutney:

Egg Curry (regular):
Mushroom Bhajji:

Kaaju Kathili:

* Kaaju 1 cup (powdered ,if any small pieces are left its ok)
* Sugar 1/4 - 1/2 cup (depends on how sweet you eat)
* Water 1/2 -1 cup
* Cardamom/elaichi 3 powdered (remove the white skin)
* Saffron strands 6-8
* Ghee 3-4 tspoons
* Silver foil(optional)


* Dissolve sugar in water on medium flame (upto 1 boil).
* Add cardamom powder & saffron strands.
* Add ghee.
* Now add kaaju slowly while stirring continuously.
* Let the mixture form into a lump.
* Take a flat plate grease it with ghee & transfer the mixture onto the plate while its still hot.
* Spread it on the plate forming a 2" layer, let it cool for a while(3-5mins).
* Cut the mixture into square/diamond shapesnow leave it n let cool completely.
* Store it in an air tight container(preferebly in the lower rack of the fridge).
Baby Corn Manchurian (dry):


* Baby corn cobs 10-12 (canned)
* Soy sauce
* Vineger
* Tomato sauce
* Chilli or chilli garlic sauce
* Green chillies 3-4 (finely chopped)
* Spring onions (green part) finely chopped
* Onions 1 big
* Salt
* GG paste(ginger garlic) 2 t.spoons
* Garlic 2-3 finely chopped
* Oil
* Rice flour/maida 5 t.spoons
* Corn flour 15 t.spoons


* Para boil baby corn in salt water and keep a side.
* In a bowl mix rice flour,corn flour,salt,tomato sauce,gg paste.
* Add the boiled baby corns to the mixture, corns should be well coated with the mixture.
* In a wok add oil and fry the corns on medium flame until they turn golden brown.
* Remove the corn and place on paper towel to absorb the excess oil.
* In another pan add 3-4 spoons of oil & add chopped onions,green chillies,lilttle salt and saute until the onions become translucent,now add chopped garlic pieces add saute .
* Now add 2 spoons of soy sauce, 2 spoons of vinegar, 4 spoons tomato sauce & fry for 2 minutes, turn off the fire.
* Add the fried baby corns to this mixture, mix well.
* Serve on a serving plate and garnish with finely chopped green onions or coriander.
Serve with mint chutney or any of your favourite dips.

Paneer Tikka:

* Paneer 250gms or 14 oz block (cut into 2'' cubes)
* Onions 5-6 (cut into 2'' cubes)
* Capsicum 3 big (cut into 2'' cubes),you can use red,green & yellow 1 each to add some colour
* Tomatoes 4-5 (cut into 2'' cubes)

To marinade:

* Salt
* Turmeric
* Red chilly powder
* Green chillies 6-8 minced
* Jeera/Cumin powder 1 t.spoon
* Dhaniya powder 1 t.spoon
* GG paste (ginger+garlic) 4 t.spoon
* Tandoori masala 2 t.spoon
* Chat masala 1/2-1 t.spoon
* Oil 2 t.spoonCurds (preferably thick) 1 cup

Skewers & Aluminium trays+Foil:

* Bamboo skewers 30-35
* Soak the skewers in a bucket of water overnight
* Aluminium trays medium size 4-5
* Line the tray completely with aluminium foil


* Marinade paneer,capsicum,onions & tomatoes in the freezer for 3 hours or preferably overnight.
* Load the skewers with 2 paneer, 2 onion, 2 capsicum,2 tomato pieces alternatively or your preference.
* Place the skewers on the trays with the two ends of the skewers pointing out, each tray should be able to take atleast 6-7 skewers.
* Follow the same with the rest of skewers & trays.
* Jus pour the left over marinade mixture on the top of the skewers.
* Either spray the vegetable pieces with Pam or brush the pieces with oil .
* Pre-heat the oven to 400 degrees & then place the trays on one side for 10minutes & turn over the skewers to the other side & place in the oven for another 8 minutes until the paneer turns light brown.
* You can increase or decrease the time while checking and until the paneer is done.
* Remove from the oven and let cool for 2-3 minutes .
Sprinkle chat masala on the tikkas & serve with mint chutney or any of your favourite sides.

Baby Potatoes:


* Baby potatoes 1 pack
* Onions(finely chopped) 2
* Green chillies(finely chopped) 6
* Ginger(finely chopped) 2" piece
* Oil
* Red chillies 2
* Mustard seeds 1 t.spoon
* Cumin/Jeera 1 t.spoon
* Dhaniya powder 1/2 t.spoon
* Salt
* Turmeric
* Lemon juice 2 t.spoon
* Coriander/dhaniya 1/2 bunch
* Curry leaves/karvepak 8-10


* Boil the potatoes for about 12-15 minutes in microwave or until done .
* Remove the skin from the potatoes n keep them to a side.
* In a wok heat oil add the chopped onions,green chillies,red chillies,salt, turmeric & saute until the onions become translucent.
* Now add garlic, cumin, jeera, curry leaves a saute for another minute.
* Now add the potatoes and mix it well with the onion mixture & cover it for 3-4 minutes on low flame.
* Remove the cover and fry it on medium flame until the potatoes get a slight golden brown colour.
* Remove from fire and garnish with finely chopped coriander & lemon juice.
Serve it with white rice or roti.