Wednesday, July 27, 2011

Guest Post 1---- Red BellPepper Chutney/Red Capsicum Pachadi

I am so excited about my first guest post, Hurry!!!!!!. It makes me feel like a real blogger!!

My friend sirisha sent me this chutney recipe to me and to my event. She is a great cook and tries out new recipes. Her husband praises for her inventive breakfast recipes. She is expert in preparing all food items and I love her curiosity to make an effort on new recipes. 

Thank you Sirisha for this Delicious Chutney!!!!

Here is the recipe.


RedBell peppers -  4 no (medium)
Green chillies - 4 to 5 no(depending on spice level)
Tamarind - very small lemon sized
Garlic - 1 clove (small sized)
Jeera - 1 tsp
Peanuts - 1 tsp


Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Jeera - 1/2 tsp
Curry leaves   - 4 to 5
Red chill      - 1 no 
Hing(optional) – pinch

  • Cut the bell peppers into bite size pieces.
  • Add a tablespoon of oil into the pan and fry the bell peppers till they are done and keep them aside. (Make sure that bell peppers are not watery as they give away lots of water)
  • In a pan add 1 tsp oil, add peanuts and roast them. Keep the peanuts aside. In the same oil add jeera and green chillies and fry them for 4-5 seconds. 
  • Let the bell peppers and peanuts cool.In a blender add garlic clove, soaked tamarind ,peanuts, jeera, green chillies, bellpeppers, salt and grind them.
  • Take the chutney into a bowl

  • For seasoning heat a tsp of oil and add mustard seeds,ural dal, jeera.After they splutter add red chillies,  curry leaves and hing and stir for 2-3 seconds.
  • Add the seasoning to the grinded chutney and serve with rice or dosas or idlis.
This goes to my own event  CC - Roti Pachadi/Chutney 

Tuesday, July 26, 2011

Indian Style Potato & Corn Salad

Indian Style Potato & Corn Salad is a wonderful alternative to regular potato salad. Used chaat masala and garam masala instead of mayonnaise/salad dressing.

This salad relies on the masala coating to pair with boiled potatoes, sweet corn, veggies and peanuts which provide a unique taste. Rich Healthy Salad!!!!


Potatoes – 3 no
Corn -1 cup
Olive Oil – 1 tsp
Onion chopped – ¼ cup
Tomato chopped – ¼ cup
Garam masala – ½ tsp
Chaat masala – 1 tsp
Lemon juice – 2tsps
Roasted peanuts – ¼ cup
Salt to taste
Lettuce – 2 leaves chopped
Pepper or red chilli powder– ½ tsp


  • Cook Potatoes in microwave in water for 10-15mins or till cooked.
  • Remove them and cool them and cut into bite sized cubes.
  • In a microwave safe take these cooked potatoes, corn, olive oil and chat masala and cook for 2 minutes by stirring in between.
  • After above mixture gets cooled.

  • In a salad bowl combine above mixture (cooked potatoes, corn,chat masala),chopped onions, tomato, lattice.
  • Mix lemon juice, garam masala, red chilli powder to form a dressing
  • Add salt to taste, mix well, tossing gently to combine.
  • Scatter roasted peanuts over it before serving. 
Sending this to Fast Food not Fat Food hosted by vardhini originally started by priya, Dish Name starts with I hosted by Akila, Salad Spread hosted by Anamika, MEC-Potato Feast hosted by Mons Originally started by srivalli , Any One Can Cook hosted by Umm Mymoonah


Sunday, July 24, 2011

Paneer Pulao

Paneer pulao is very easy to make and it is quick too. We can prepare this rice in no time. Nice for lazy weekends when you feel like puttering in the kitchen.

To prepare this, lightly shallow fry paneer first since it helps to add color to pulao and a few roasted cashews make this special. I added few mint leaves for fresh aroma.


Basmati Rice – 2 cups
Paneer – 16-20 small cubes
Onion – 1 small
Bay leaf – 2 leaves
Lemon juice – 3 tsps
Coconut milk – ½ cup
Mint leaves – ¼ cup chopped
Cloves -  4 no
Green chillies – 3 no
Cinnamon sticks – 2 small
Jeera – 1 tsp
Salt As Required
Ginger garlic paste – 1 tsp
Ghee or Oil – 2 tsp
Water – 2 ½ cups
Cashews – 6-10 no


  • Shallow fry paneer cubes in 1 tsp of oil for 4 -5 minutes, until they gently turn to golden brown on both the sides.
  • Remove the paneer and keep in cold water with salt for 5 minutes

  • After 5 minutes remove from water and keep them aside.
  • Wash basmati rice and soak in water for 30mins
  • Now in a cooking pan heat ghee in a pan,add ginger garlic paste.
  • Now add bay leaves, cloves, jeera, cinnamon sticks, cashews and sauté for few minutes.
  • Add onions and green chillies, mint leaves and mix well.
  • Add basmati rice by draining water and mix well
  • Now take the above mixed spices, rice in rice cooker add water, coconut milk, lemon juice and salt.
  • Lastly place paneer cubes on top of rice and cook well.
  • Serve with raita.
Sending this to HLI-Paneer hosted by Jayashree originally started by Kalyani

Friday, July 22, 2011

Bottle Gourd Peel Chutney/Sorakayya Tokku Pachadi

Bottle Gourd is one vegetable that I find regularly in Produce Junction (Farmer’s Market). I buy them in almost my visit. This vegetable is rich in fiber and can be used to make curries, sweets, juices. Whenever I make anything with Bottle Gourd, I don’t throw away the peel. I make use of this peel to make Pachadi.

When we were kids my grandmom used to make all kinds of chutneys with vegetables as well as with peels. They used to taste great in rice along with ghee.

Sorakayya Tokku Pachadi is a healthy chutney which is prepared by Bottle Gourd peel, peanuts.


Bottle gourd peel (cut them into small pieces)
Green chillies – 5-6 no
Garlic – 2 pods
Tamarind – very small lemon size
Jeera – 1 tsp
Peanuts – ½ cup
Salt As Required


Mustard seeds – ½ tsp
Urad dal – ½ tsp
Jeera – ½ tsp
Curry leaves – 4-5 no
Redchillies – 2 no
Hing a pinch


  • In a vessel on medium heat add 1 tsp of oil and add bottle gourd peel and fry for 5-8 mts still it becomes soft.
  • Add green chillies, garlic and sauté for a min and keep it aside.
  • Roast Peanuts on medium heat and after cooled peel they skin and keep aside.
  • Once cooled grind all the above ingredients along with tamarind, jeera and salt.
  • Add water if required to grind it.
  • For seasoning heat a tsp of oil in a vessel and add mustard seeds,urad dal and jeera.
  • After they splutter add curry leaves, red chillies,hing and stir for 2-3 seconds.
  • Add the seasoning to the grounded paste and serve with rice and dosas.
Send this to my own event CC - Roti Pachadi/Chutney 

Tuesday, July 19, 2011

Corn Kara Boondi

Boondi is a fried Rajasthani snack which is prepared from Besan or chickpea flour. Kara Boondi is a savory version of Boondi. This weekend I prepared boondi with a twist used corn and this does not need a special boondi ladle.

This snack is an easy and simple where corn is binded with besan and riceflour. I love corn and this snack is perfect to me!! I enjoy a lot. I used frozen corn so I didn't add any water when mixing. I learnt this recipe from my mom.


Corn -1 cup
Besan – ½ cup
Rice flour – ¼ cup
Corn flour – ¼ cup
Baking Soda a pinch
Salt As Required
Jeera – ½ tsp
Red Chilli Powder  As Required
Curry leaves – 10 leaves
Oil for deep frying

  • In a pan add oil and fry curry leaves and keep aside.
  • In a mixing bowl take besan flour, rice flour, corn flour, baking soda, salt, jeera powder and red chilli powder.
  • Mix well without any lumps
  • Add corn to it and mix well till the flour’s bind properly to corn.
  • Make sure that corn is well covered with flour’s.
  • Now drop corn into oil and deep fry.

  • Remove and drain
  • Mix with salt, red chilli powder, fried curry leaves.
  • Corn Kara Boondi is Ready!!
Sending this to Bookmarked Recipes hosted by Priya, Any One Can Cook hosted by Umm Mymoonah

Sunday, July 17, 2011

Simple Egg Sandwich

This is very quick and easy sandwich and also a great comfort food. We can use any type of bread or cheese.

When I am concerned about my calorie intake I carry them in my lunchbox.


For 2 sandwiches

Egg – 2 no
Bread – 4 slices
Tomato – 4 slices
Onion – 4 slices
Lettuce – 2 leaves
Salt As Required
Pepper As Required
Mayonnaise – 4 tsp
Honey Mustard – 4 tsp

  • In a large sauce pan, add oil heat on medium heat.
  • Crack eggs in pan and cook to desired firmness.
  • Season eggs with salt and pepper.

  • Cook on both sides of the egg and keep it aside.
  • Now spread mayonnaise and honey mustard on bread slices
  • Cover it with lattice, tomato slices, onion slices, above cooked egg with bread to make two sandwiches
  • Serve warm
Sending this to Sandwich Mela hosted by srivalli and Quick and Easy Recipes hosted by  DD

Thursday, July 14, 2011

Kande Ki Sabzi /Onion Sabzi

Kande Ki Sabzi is a simple rajasthani dish which has unique and wonderful flavor that just got to be paired with Bajra ki Roti, Missi Roti.

This simple sabzi is prepared using onions, yogurt. Learnt this colorful rajasthani dish from


Onions – 3 no
Clarified Butter or ghee – 1tsp
Green chillies – 2 no
Ginger garlic paste – 2 tsps
Cumin seeds– 1 tsp
Yogurt -1/2 cup
Coriander powder – 1 tsp
Turmeric powder – 1 tsp
Red Chiili Powder – As Required
Salt – AS Required
Coriander leaves to garnish 
Oil – 3 tsps


  • In a bowl take yogurt, with ½ cup of water and mix well without lumps.
  • Now add coriander powder, turmeric powder, red chilli powder and mix the yogurt mixture well and keep aside.
  • In a pan heat oil and butter on medium heat.

  • When the oil gets heated add cumin seeds.
  • After they sizzle add ginger garlic paste and cook till raw smell goes away.
  • Now add green chillies and cook for 1 min.
  • Add yogurt mixture and mix well and cook till the oil floats.
  • Now add sliced onions and mix well.
  • Add water if required and cook onions for 15 mins on medium flame till the moisture has been absorbed.
  • Garnish with coriander leaves.
  • Serve with roti, naan or chapati’s.
Sending this to Flavours of Rajasthan hosted by Sonal originally started by nayna 

Tuesday, July 12, 2011

Carrot Kheer

Carrot Kheer is milk based dessert which is very easy to make and full of nutrition. Although it is a kheer it does not need any ghee, it is just prepared by using carrots, milk. The main ingredient of this dish is carrot which is rich in vitamin A. This kheer reminds me of badam milk that I used to have at my grandmom’s place when we were kids. I miss those days :(

I learnt this recipe from my husband’s friend Tulasi he is really a good cook and he prepares a lot of varieties. I learn many recipes from him. My husband made that floating cute smiley. 

Carrot kheer serves best any time of the day, and is a perfect nourishing summer drink which can be prepared in less time. If you want to have a healthy dessert this is a great option.

We can also add nuts like almonds, cashews (raw ones) to get a nutty flavor.  But in my preparation I used just carrots, milk, sugar and flavored with cardamom.


Carrot – 4 no Big ones
Milk – 1 liter
Cardamom – 3 pods
Sugar – ½ cup or as required


  • Peel the skin of carrot, cut into chunks and boil for 15-20mins
  • Cool and grind to a smooth paste. While blending we can use the boiled water until the paste gets blended well or if boiled water is not sufficient we can use little part of milk to blend them if required.
  • Bring milk to boil and add sugar.
  • Reduce the flame and add carrot paste to it and stir continuously.
  • Cook on low flame for 10-15 mins or till the raw smell of carrot goes away. 
  • Lastly add cardamom and serve.
Sending this to Bookmarked Recipes hosted by Priya, Veggie/Fruit of the Month - Carrot hosted by Reva originally started by Priya , HCC - Healthy desserts hosted by Jolly Vindaloo originally started by Smita, MMK- Indian Mithai Mela hosted by Kalyani.

Wednesday, July 6, 2011

Orange Pound Cake

This is a nice basic pound cake which I prepared last weekend came out so well. It was soft and light cake with perfect texture and beautiful color.

Used all natural orange flavor to make this pound cake which was rich in citrus flavor. I used orange icing to decorate.  Easy to make and it is perfect for summer picnics.


All purpose flour – 1 ½ cup
Vanilla extract – 1 tsp
Baking powder – 1 tsp
Sugar - ½ cup
Orange juice – ¼ cup
Orange Zest – 1 tsp
Melted Unsalted butter – ¼ cup
Milk – ¼ cup
Eggs – 2 no


  • In a mixing bowl take sugar, eggs, melted butter and mix well till it forms smooth mixture.
  • To this add vanilla extract, baking powder, orange juice, orange zest and mix well.
  • Now add all purpose flour and mix well till the mixture turns smooth.
  • Add milk to it and combine well.
  • Preheat the oven for 350 F
  • Meanwhile grease the round baking pan with butter.
  • Pour batter into the greased pan.
  • Bake in preheated oven for 50 minutes or till a toothpick inserted into the cake comes out clean.
  • Place on a rack to cool, slice and serve at room temperature.
  • Can use chocolate sauce or powdered sugar or any fruit icing to decorate it. 
Sending this to Celebrate Sweets - Cakes hosted by Sonia originally started by Nivedita.

Tuesday, July 5, 2011

Tomato Sesame Chutney

I made Tomato Sesame chutney this weekend to go with dosas for breakfast. This is simple and tasty chutney which goes well with idlis, dosas, vadas and so on.

Adding sesame seeds to it added very unique flavor to the basic tomato chutney and also they are rich in calcium.

For this sesame seeds and tomato are lightly roasted and grounded into smooth paste.


Tomato – 3-4 no
Sesame Seeds-1/2 cup
Jeera – 1 tsp
Coriander seeds- ¼ cup
Green chillies – 5 no
Turmeric powder a pinch
Salt as Required


Urad Dal – ¼ tsp
Jeera – ¼ tsp
Mustard Seeds – ¼ tsp
Hing a pinch
Red chillies broken – 3 no
Curry leaves – 3 -4 no
Oil – 1 tsp


  • Heat a pan on medium heat, add very little oil and roast sesame seeds, coriander seeds for 1 minute until they change to light golden color and keep them aside.
  • In the same pan add tomato pieces, green chillies, jeera  and fry them for 2 minutes and keep aside.
  • Take above roasted sesame seeds, tomato pieces, green chillies, jeera, coriander seeds turmeric powder, salt into a blender and make a smooth paste by adding very little water.
  • Meanwhile in a pan for tampering add oil, add mustard seeds, jeera, urad dal, red chilies, hing, curry leaves and fry for 2 minutes.
  • Remove the above grounded paste into a bowl and the tampering to it and mix well.
  • Serve with dosas, idlis, vadas, or rice.

Note : If tomatoes are less sour then we can add tamarind paste to it.

Sending this and Tomato Coconut Rice to One Me Two Ways - Tomato hosted by Hima

                                       Tomato Coconut Rice

And also this chutney to my event CC - Roti Pachadi/Chutney 

Monday, July 4, 2011

Simple & Quick Tomato Coconut Rice

One pot meals are my fast and quick meals on busy days.  Tomato and Coconut is a very unique and delicious combination which makes them a perfect pair. I usually make this rice on weekdays as it is very simple meal and takes very very less time.

The flavor combination of coconut and the tangy taste of tomatoes make this dish absolutely yummy. It can be prepared in a rush and it is a great option for lunch box.

First time I made this tomato carving and it came out so pretty.


Tomato – 2 no
Coconut grated fresh or dry– 1 cup
Basmati Rice cooked – 1 cup
Garlic – 3 pods
Curry leaves – 5 -6 no
Red chillies – 4-5 no
Green chillies – 2 no
Jeera – 1 tsp
Turmeric  powder– a pinch
Cashews (optional) – 5-6 no
Salt As Required
Oil – 2 tsps

  • Take tomatoes, coconut, green chillies, jeera, salt in a blender and make a smooth paste and keep aside.
  • Meanwhile in a small cooking pan fry cashews in very little amount of oil and keep aside.
  • In another cooking pan add oil and when oil gets heated add mashed garlic; curry leaves, red chillies and fry for 1-2 min
  • Now add above grinded paste, turmeric and mix well.
  • Now close this with a lid and cook for 10-15 by stirring in between.
  • After 15 mins or when the tomato paste is cooked add the cooked basmati rice, fried cashews and mix well.
  • Garnish with coriander leaves.
  • Serve with raita or plain yogurt.
Sending this to MMK- One Pot Meal hosted by Kalyani  and Any One Can Cook hosted by Umm Mymoonah