Tuesday, December 24, 2013

French style beans stir fry with sesame seeds

This is the best filling, comforting and quick recipe you can make, just have these french beans handy all the time.

French style cut beans-2cups
chopped onion-1/2cup
Sesame seeds (nuvvulu )-2tbsp
mustard seeds (aavalu) -1/2tbsp
cumin seeds (Jeelakara) -1/2tbsp
salt to taste
pepper powder/red chili powder-1/2tbsp (or to taste)


  • Heat oil in a pan. 
  • Add mustard and cumin seeds and allow them to splutter, later add onions and saute till they are transparent. 
  • Add ginger garlic paste, sesame seeds and turmeric and saute for a minute under medium flame. 
  • Add french style beans, mix well and close the pan with lid. Cook under medium flame for 10min and keep stirring in between. 
  • Now remove the lid, add salt and red chili power and saute it in open pan until the beans are done. 
  • The yummy fry is ready, serve it hot with steamed rice or chapati. 

Saturday, November 9, 2013

Vegetable pot pie

These days I have been running crazy with my school work and I never had a chance to open my blog. I am very happy that I finally sat down to write a post. Todays recipe is a vegetable pot pie, I made this for my family friends. They always shower me with a ton of compliments, I love to cook for them and spend time with them. This pot pie is really easy to make and tastes wonderful, you can use your choice of vegetables.

Potatoes chopped to fine wedges- 1cup
Carrots 1cup chopped
Corn 1/4cup
Green peas 1/4cup
Campbells cream of mushroom- 1can
onion finely chopped-1/2cup
Green beans- finely chopped-1/4cup
Salt to taste
Black pepper-1/2 tbsp.
Pillsbury pot pie crust-1 (Available near the dairy and cheese section at Kroger)


Heat 1tbsp of butter in a pot and add onions and when they are half cooked add all the vegetables and mix well. Cook them under medium heat for 15min, make sure you keep an eye on them
as they burn quickly. When the vegetables are done add can of cream of mushroom and stir properly. Finally add black pepper and salt to taste and mix well. Turn off the flame and pore it on to the unrolled Pillsbury pie crust in a pot pie baking dish. Now cover the filling with the pot pie crust and make a hole at the center for the vapor to escape.

Bake for 15min or until it turn golden brown at 415 degree F.  You can also coat the pie with egg wash if you want your pot pie to look fancy. Egg wash makes it to appear golden brown.

You can add pieces of cooked chicken if you like.
You can also cook your vegetables in a vegetable or chicken broth for more flavor.
I love adding broccoli in my pot pie, but my hubby is not a fan of broccoli so I had to skip it. If you are a broccoli fan feel free to add it to your filling.

Saturday, August 24, 2013

Salad with simple dressing

Before sharing the recipe with you, I have a small story to share. Few years back, that was my first visit to a restaurant in USA with my hubby, it was a Mexican restaurant. We were very formally greeted and seated as we entered the restaurant by a nice lady and menu cards were handed. I being new to the Mexican food, asked my hubby to suggest any vegetarian dish that I could enjoy. There were only few options in the menu which include salad, some cheese burritos and vegetable fajita. So he ordered salad for appetizers and soon it arrived on to the table. I never had lettuce or any raw food before in India. The only thing that came on to my mind was a GOAT! yup, because my brother used to say that I eat leafy vegetables like a goat, but I never agreed because I used to say that goats eat raw leaf not me, but now what am I doing! I was glad that my brother was not around. I soon laughed out loud looking at a salad and my hubby had a question mark on his face about why am I laughing and I soon explained him the same. Even I used to feel creepy when I saw people eating raw vegetables, and later I closed my eyes prayed to god and had a first bite of it, immediately I had to open my eyes and say wow! I loved it. From then salad became one of my favorite food. Today I am sharing with you the simple salad recipe with simple dressing.

Romaine lettuce/iceberg lettuce-1 head
Baby carrots or julienned carrot-1/2cup
Ripe pitted olives chopped-1/4cup (or to taste, I love olives so I put more)
Squash/cucumber slices-1/2cup
cherry tomatoes washed and halved -10 in number

For Dressing
Olive oil-3tbsp
Apple cider vinegar/white vinegar-2tbsp
salt to taste
Lemon juice-1/2tbsp

Wash and chop lettuce and add all other ingredients and mix well. Mix all the dressing ingredients in a small bowl and add it on top of the salad before serving. You will love it. Refrigerate the salad before serving. You can also add avocado if you like.

Thank you for stopping by. I hope you like it!

Thursday, August 22, 2013

Chocolate dipped strawberry-Romantic treats

If you wanna create romantic atmosphere inside your home when you are alone with your hubby then these are the perfect treats to enjoy. I made them for my hubby's birthday and he loved them. In fact you can even make the environment more romantic by putting on some dim lights or by lighting up some scented candles.  These treats are simple to make and delicious in taste, I made them before but they didn't come out very well as my choice of chocolate knocked it down. I would recommend you to use Hershey's dark/milk chocolate. These treats can also be made a day before the party and can be served as an appetizer, kids will love them and this is also one of the best method to make kids eat fruit.

Chocolate- 50gm
( or any hard chocolate that is still sold at room temperature)
Fresh strawberries- 10 large
Tooth picks-10
Water as needed
White chocolate or cake icing-2tbsp
Thermocol or foam sheet

To melt chocolate:
We use double boiling methods to melt our chocolate. For this take a pot and fill it half way with water and let the water come to boil. Now take another bowl and put it on the boiling water pot and add chocolate to it. Keep stirring till the chocolate melts completely

Coating strawberries with chocolate:
Wash the strawberries and pat dry with paper towel or a clean cloth. Hold the calyx part (The green leafy part) together with your fingers carefully and insert tooth pick at the center. Dip the strawberry while holding the calyx or tooth pick and make sure it is coated well on all sides. Knock off excess chocolate on to the side of the bowl while taking out and insert the free end of the toothpick on to the foam or thermocol sheet. Repeat the process for all the remaining strawberries.
If you want to decorate with any confetti this is the right time. After adding confetti you can store them in the fridge to make the chocolate hard. Later you can decorate with white chocolate and refrigerate them again. These are good for 7days if you refrigerate properly.

Warning: Never store them in a freezer.


Monday, August 5, 2013

Pasta in fresh home made celery and tomato sauce with a twist

When I was a kid my mother used to make pasta in Indian style, and I used to love it a lot. When my lunch box was pasta I used to have all my friends gathered around me like a flies to dig in. I can still remember my friend swathi who used to visit my home just to taste my mothers pasta. I never knew how the pasta is made and processed. With my little research I found the following facts: Most of the pastas that are available in market are made of enriched all purpose flour (Maida) or durum flour which are considered as a white poison apart from sugar and salt. White flour has had all the good substances (bran and germ) removed during processing.  It's bleached, with a bleaching agent similar to Clorox( disinfectant) . Has added coal-tar-derived (carcinogenic- Cancer causing agent) vitamins but is sold as "enriched". It clogs up intestines, creates excess mucus in sinus passages and depletes nutrient levels as your body works to digest it.

OK! now enough about the bad facts about our favorite pasta now let us learn about some wonderful things about pasta that are published on online journals.
 Pasta may help lower the glycemic index of a meal.
 When you cook pasta with cheese, meat, vegetables it lowers the glycemic index of the meal.   
 Lower the glycemic index (GI) more nutritious and filling the food will be. It is one of the recommended food for diabetic patients. 


 Pasta 1/2 cup
Water to boil pasta
salt to taste
 For sauce:
Celery 1 large stem- finely chopped
Tomato 1large chopped
onion chopped-1/2cup

banana pepper-1 large finely chopped(gives a twist in taste)
red chili powder to taste (optional)

To cook pasta:
To the 3/4pot of boiling water add pasta and salt, cook till pasta is done.

To make the sauce
Add oil t the medium hot pan and when the oil is hot add onion and sauté till tender. Later add celery and banana pepper and cook till it becomes tender, now add tomato, salt and red chili powder. Close the pan and cook it under medium flame till the tomato is finely cooked, keep stirring the mixture in between. Turn off the stove when the mixture is done cooking and let it cool. Add the cooled mixture to the blender and make it to a smooth paste. Pour this mixture in to the same pan that you have used before and heat it add pasta to this mixture and mix well. close the pan and cook it for 2min under low flame. When you are done take the delicious pasta into a serving bowl and serve it hot with salad or any side you like. This is the best pasta dish I ever tasted. Celery adds a special flavor to the dish and banana pepper gives a special twist in taste. We enjoyed I hope you will love it!


Monday, July 29, 2013

Cauliflower 65- Easy and simple

Ginger garlic paste-1tbsp
Red chili powder to taste (or 1tbsp)
Salt to taste (or 1tbsp)
Coriander powder-1tbsp
Corn flour -4tbsp
All purpose flour (Maida)-3tbsp
Black pepper powder-1/4tbsp
paprika -1/2tbsp (for color)


Mix all the ingredients in a bowl with water and the batter should be of a bajji batter consistency the pour this mixture on to the washed and dried cauliflower. Deep fry them in oil in batches and take them out when they turn golden brown. If you want your dish to be crispy you will have to fry then again under medium high flame for 20sec and remove them. You can also fry some curry leaves and garnish on top while serving them.

Friday, July 12, 2013

Masala Vegetable Lunch box Sandwich- A review on Hudson canola oil

Needless to say about my hubby he is becoming a kiddo day by day. Lunch bag comes home so empty when I pack sandwich and noodles, unlike rice which comes back home not empty. I was worried about his unhealthy appetite, because I used to make sandwich entirely with a potato. I told the same thing to my mother and she tried her best to fix this issue by sending this recipe of a healthy sandwich. She experimented with different vegetables and finally came up with this recipe, we loved it. She used Hudson Canola oil to make this sandwich and she said they tasted better when made with this oil. They fell in love with this oil as soon as they started using it and now they use this oil to make curries and roti's. Everything is great about this product except the price, I felt that it was little over priced otherwise it is perfect for every family.

Bread slices-4
Canola oil-4tbsp

For filling
Cabbage thinly sliced-1cup
Carrot finely shredded- 1/4cup
Canola oil-2tbsp
Potato finely shredded-1/4cup
Green pepper(Capsicum)-1/4 cup finely shredded
salt to taste
red chili powder-1/2tbsp
Chat masala-1/4tbsp (optional)
Garam masala-1/4tbsp
Onion finaly chopped-1/2cup


Heat oil in a pan and add cumin seeds, when they splatter add onions and cook till they are tender under medium flame. Add remaining vegetables and cook till they are tender and add chat masala, salt, chili powder and garam masala powder. You can also add lemon juice if you like, it gives a fresh flavor during lunch time and keeps sandwich fresh for a longer duration. 

To make a sandwich, apply vegetable filling on one slice and add some cheese on top (optional, but kids will enjoy) cover it with another bread slice and toast it on both sides with some canola oil till it is crisper on both sides.  Let it cool and cut it through the middle diagonally and pack it in the sandwich bag or zip lock bag. You will love it! Kindly leave your comments in the box below. Thank you for stopping by!

Thursday, July 4, 2013

Quiona- oats multigrain no fermentation dosa

Did you ever try Quiona? If you haven't tried it or tasted it, you are missing one of the most wonderful super food that you will love. Quiona is rich in protein (1 cup yields 6g of protein), fiber, minerals and iron. It is a wonderful food for pregnant women and it can be used in replacement with rice in our regular diet.

 Coming to the calories, how many calories do you consume each day? Do you count them to keep an eye? I do. Yes, Mam/Sir I count my calorie intake and I am cautious about it, not because I feel I am fat or not because I am thin. I only do this because I am under high risk of getting diabetics as my parents are diagnosed with diabetics in their late 30's.  I feel eating healthy and staying fit does not only improve your physical appearance but also polishes your self confidence. Now coming to the recipe....

Chana dal (Sanaga pappu)-1/4 cup
Urad dal(minapa pappu)-1 cup
Salt to taste
oil as required

Soak Quiona, chana dal and urad dal after a slight rinse for 5-6hrs. Soak oats for just 5min before grinding. After soaking them drain the excess water and mix oats with Quiona, chana dal and urad dal mixture and grind them together. The consistency should be slightly thicker than regular dosa batter.

Now add salt and mix well, take a laddle full of dosa batter and spread like a pan cake on a hot non stick pan, you can also add some jeera (Cumin seeds) if you like to use them. Add 1/2tbsp of oil on the sides and let it cook till it turns golden brown, you can make masala dosa, onion dosa just like how you make regular dosa. If you follow the same method you will get soft dosa's.

Note: You can add rice flour to make crisp dosa's. You can serve them with tomato chutney, coconut chutney or ground nut chutney.

Thursday, June 27, 2013

Home made Paneer

You can make excellent paneer at home without being overboard. It is very simple you could make it while preparing the dinner just make sure you keep an eye on the boiling milk. I made it for the third time now using the same process and it was soft and tender every time. If you have any milk that is nearing expiry date this is the best way to use it.


Makes 250grms of Paneer 
Milk- 1/2 gallon ( 2.4 liters) (I used half and half milk)
Lemon juice-5tbsp
Cheese cloth or any fresh cloth to filter

Boil milk in a thick bottom pan (I used pressure cooker without lid). Simmer when it starts to boil and add 2tbsp of lemon juice and keep stirring, you should see the solid fat that is getting separated from the liquid. After two minutes keep adding the lemon juice little by little until you see pale yellow liquid with floating white  fat and do not forget to keep stirring while adding the lemon juice. You can also add white Vinegar or apple cider vinegar instead of lemon juice or you can use the combination of both. Now filter the fat on to a cheese cloth and take the paneer in to a bowl when it is cooled. Also make sure you squeeze entire water out of paneer. Now kneed the paner like a dough and make it like a ball and shape it like a block on a cheese cloth. Fill a heavy pot with water and place it for 3hrs on a paneer warped in a cheese cloth. After 3hrs firm paneer will be ready and you can cut them in to small blocks or store it as it is in the deep freezer. It will stay good for 30days. 

I hope you like my recipe please leave your comments and suggestions below. Thank you for stopping by!

Sunday, June 16, 2013

Easy Sambar Recipe For Idli

I never used to like idli when I was a kid, but now I love it. It is very interesting to see and compare myself when I was a kid and what I am now, I feel it's a huge transformation. I never used to like upma, idli, tindora (Dondakaya), semolina, okra (bendakaya), etc., but now I love them I was wondering how my mother used to bare me and cook a different recipe specially for me when ever she made the above mentioned varieties. Hats off to my mom for her patience. My dad used to take me to the vegetable market every time and I used to choose the vegetables of my choice and would leave the remaining to my fathers wish. I love being father's daughter, and I am still my dad's daughter. Happy Father's day DAD, I love you and miss you so much!

Now coming to the recipe, it is very simple yet delicious and it is worth giving a try. 

Toor dal (Kandi pappu)-1cup
Bottle guard or Sorakaya medium size pieces-1 cup (optional)
Onion big slices-1/2 cup
green chili (pacchi mirchi)-4 medium size
curry leaf-4
Sambar powder-1/2tbsp
red chili powder-1 tbsp
salt to taste
cilantro or kothimara- for garnishing finaly chopped-2tbsp

Talimpu or seasoning

Cumin seeds-1/2tbsp
Mustard seeds-1/2tbsp
Red chili-2
Curry leaf-4
onions finely chopped-2tbsp
oil -2tbsp

In a pressure cooker take toor dal and was it. Then add bottle guard, onion, tomato, turmeric, curry leaf, tomato and cook for till three whistles and remove weight valve when all pressure goes down. Now add tamarind, chili powder, salt, half cup water and sambar powder and mix well. Cook this sambar for 10min under medium flame, and mean while yo can prepare the seasoning. For seasoning heat oil in a pan and add cumin seeds, mustard seeds, red chili, curry leaf and onions one by one and saute till onion turn golden brown and finally add hing and pour it in to samabar and mix well and garnish with cilantro or coriander. 
Samabar is ready to serve, enjoy with Idli and also you can have this with white rice.  

Wednesday, June 12, 2013

Sabudana (Sago/Tapioca) Vada

This is one of the delicacies of Indian food which makes you loose control on your apatite. This was the first time I made this delicious savory, my hubby was very pleased and had them all without leaving a single bite for me, all I had was the one for the taste test. Sago is a carbohydrate and it has very little vitamins, proteins and minerals. I especially do not recommend to have sago deep fried very often because it looses most of its scarcely present vitamins when deep fried and we get nothing but the carbohydrates when we have it, but you know some times I feel it's okay to enjoy these toothsome delicacies putting aside the calorie count. 


Time 30min
Makes-10 vada
Serving size 5 no.'s
Sago/Sabudana- 1/2 cup after soaking (Soak 4 tbsp full of sabudana in a 250 ml water over night)
Potato pealed and grated- 1 large
green chili- finely chopped- 1/4tbsp
onion finely chopped-1/4cup
Curry leaf- finely chopped- 4 leaves
salt to taste
Rice or corn flour-2tbsp for binding
Oil for deep fry
 Tips: If you like celery you can add it after finely chopping.


Before preparation squeeze out water from all potato. Mix all the ingredients above listed and make them into a tight dough like chapati. Divide the dough into 10 equal parts and make them into small balls and press them on your palm like a vada and deep fry them under medium flame till they turn golden brown. You can enjoy this without any side, but if you wish to have a side coconut chutney or groundnut chutney or tomato chutney will go well. 

I hope you like my recipe and please do not forget to leave comment before you leave and keep visiting for more wonderful recipes.

Thursday, May 23, 2013

Mango Fried Rice (Mamidikaya pulihora)

Mango fried rice also known as mamidikaya pulihora in our regional language. After a very long time I was able to bag some raw mangoes form the Indian store. I am glad that I found them, because I was craving for this rice since last month. I didn't even remember when was the last the time I had it. Mango pulihora is easy to prepare and delicious in taste.

Serves: 2; Total time: 30min
Mango medium size- 2
Cooked rice- 3 cups
Green chili- 5 in number
salt to taste
Chana dal (Senaga pappu)-1tbsp
Urad dal (Minapa pappu)-1tbsp
Cumin seed- 1/2tbsp
Mustard seeds- 1/2tbsp
oil- 2tbsp
Cashew nuts-few (Optional)
curry leaves (optional)
Turmeric- pinch

Cut mango and grind it to a coarse paste along with little salt and green chili. Heat oil in a pan and add Chana dal and urad dal and fry till they turn light brown. Now add mustard seeds, cumin seeds and wait till they splatter and add green chili, red chili, cashew nuts and curry leaves (optional). When the green chili is cooked add in turmeric and salt and mix well, now add mango paste and mix well. Cook for 5min stirring in between under medium flame. Now add rice and mix well, cook this for about 1min and turn off the stove. The pulihora is ready to serve. I hope you like my recipe.

Saturday, May 11, 2013

Kakarakaya (Bitter gourd/Karela) cooked in Buttermilk -My Mother's Recipe

Surprisingly bitter gourd used to be one of my favorite vegetable when I was a kid, while most of my friends hated it. I know the reason behind it and it's all because of the magic in my mothers cooking. Today is mother's day and I choose to make this curry because it is one of my mother's favorite and also her signature dish. So, here I am with the wonderful recipe...

Ingredients (Serves 2)
Karela/Kakarikaya.Bitter gourd- 2 sliced as shown in figure
Onions- Chopped long and thin-1 large cup
Butter milk (Majjiga) -1.5 cup
Sesame seed powdered-1/2tbsp (Nuvvula podi)
Red chili powder-1/2tbsp
salt to taste
Curry leaf-2 leaves
tamarind pulp-1/2tbsp
mustard seeds-1/2tbsp
cumin seeds-1/2tbsp

Heat pan under medium flame and add oil, when the oil is hot add mustard seeds followed by cumin seeds. When they splatter, add onion and bitter guard at a time and mix well. Close the pan with lid and keep stirring in between until they are semi-cooked. Then add turmeric and ginger garlic paste and cook for 1min. Now, to the butter milk add red chili powder, sesame powder, curry leaf, tamarind pulp and salt and mix well, add this mixture to bitter gourd, reduce flame and cook until it turns thick as shown in picture. Taste the curry and adjust salt and red chili powder, cook for one more minute and turn off the stove and serve hot. It goes well with paratha, roti and white rice.

I hope you like my mother's recipe.Please leave your comment before you leave. :)
Happy mother's day !!!

Saturday, May 4, 2013

Ravali's easy and tasty party bites

Last weekend we went to our friends place, and we had lot of fun with games, movies and food. My friends are brilliant cook's and they inspire me to cook and try different recipes. Sooner they came to know that I am visiting their place, they started to plan the menu. I was so surprised by their wonderful recipes in such a short time. One of my friends Veda made a Panner tikka masla, which is the best paneer curry I tasted so far and my another friend Ravali made this instant wonderful evening snack. I will be posting the recipe for paneer tikka masala soon, until then you enjoy this delightful snack.
It is very easy to prepare and yet delicious in taste. We enjoyed it and I hope you will enjoy it too!

Salty biscuits-10
Sour cream-10tbsp
Tomato-chop finely by removing the core-4tbsp
Onion finely chopped and soaked in water for 10 min-2tbsp
Coriander/cilantro- washed and finely chopped-1/4tbsp
Chat masala-pinch or to taste (optional)

 Other optional ingredients and substitutes:
Instead of sour cream you can use cheese or mayo or vegetable dip
You can also use 1/2 tbsp of apple cider vinegar and mix all vegetables instead of chat masala.
You can also sprinkle some aloo bhujia on top for color.

Mix all the vegetables in a bowl and add chat masala. Arrange the biscuits in a tray and spread sour cream on top of it, carefully arrange the mixed vegetables on top of the sour cream layer and serve instantly.

Note: Make this preparation just before you serve because biscuits become soggy as time progresses. But you can prepare your vegetable mixture and store in a refrigerator a day before the party.

I hope you like this recipe, please leave your comments!

Sunday, April 21, 2013

Easy Spanish Rice Recipe

Spanish rice or Mexican rice what ever you call it is one of my favorite food from Mexican cuisine. First time when I had it I thought it was more near to tomato bath in Indian style but there was some twist that is making it unique in taste, then I found out that the only difference between regular tomato bath in Indian style and mexican rice was just the medium in which the rice is cooked. To make Mexican rice they use Vegetable/Chicken broth but in our tomato bath we just use water. Also, they use different kind of vegetables such as celery etc., while cooking.

Rice-3 cups
Broth 5 Cups
Tomato Puree-2Cups
Herbs of your choice (I used thyme)
Celery- finely chopped-1 stalk
Salt to taste
green peas-1/4cup

Wash and soak the rice in water for 30 min. Later remove water and add vegetable broth, salt to taste (Note: If you are using the broth from market, then please be cautious while adding salt as the broth already contain some salt in it). Mix well and cook it till it comes to boil later add tomato puree, green peas & celery & herbs and reduce the flame and cook it  (Cover the pot with lid and keep stirring in between making sure that rice is not sticking to the bottom of the vessel). Finally when the rice is done, add butter and mix well. Then the food is ready to serve. This rice tastes and smells wonderful!!!

I hope you like my recipe!!!! Please leave your comments before leaving!

Thursday, April 18, 2013

Winner announcement for the Bloggoversary giveaway 2013

Hello friends here is the winner for my Bloggoversary giveaway!!!!

And the winner is............. Nitu Bala   from Nitu's Kitchen !!! Congrats!!!!!!!!
Please send me your address by email and I will send you the Rs. 200/- Flipkart gift card!!!

Saturday, April 13, 2013

Making of Simple Vegetable hakka noodles and our debate about BPA

Yesterday our home turned into a assembly house, because me and my hubby were debating about plastic use in our home. Would you like to know how we started the discussion, which ended as a debate? Here is the story....
My husband's lunch box is made of plastic and recently I learned a lot about the BPA (Bisphenol A), a chemical compound found in plastic ware that is known to cause different types of cancer. So, I replaced his plastic box with a pirex glass box, and now he keeps complaining that box is too heavy. My point is to serve the healthy and safe food to the extent I could and his point is that if the plastic is not safe to use then why they are selling in the market? I was not surprised by his question, because I know this would be the question that everyone will ask if you talk about BPA. Very lately the effect of this compound on the health came into light, and some countries like Canada banned the use of the plastic that contain BPA. Now, America bans baby bottles with BPA. And also you can find many water bottles and thermal flasks that say BPA free in the market. BPA is carcinogenic (Cancer causing) compound, it is known to show some hormonal effect on cancer cells, it will proliferate the cells very fast thus aiming the rapid spread of cancer in your body. Presently, lot of research is in progress on this compound, in our lab (in my college) we are testing on breast cancer cells. So, friends I highly recommend you to use the BPA free plastic ware and replace your plastic lunch box with a glass box and also make sure your water bottles are BPA free. I hope this post is helpful to you. Finally, I did not tell you about how we ended the debate, I showed him some research articles on BPA and now he agrees with me (Woo hoo!!! :)).

Coming to Vegetable hakka noodles,

Hakka noodles: 1 packet (200g)
Vegetables of your choice-1 cup
Black pepper powder-1/2tbsp
salt to taste
Whole red chili-4

Take a large pot of water and bring it to boil with little salt, then add noodles and cook till they are tender. Then drain all hot water and add cold water. Heat 4tb of oil in a frying pan and add red chili. Fry it till they turn golden brown and remove them with the help of spoon. Now dump all the vegetables and saute till they turn little tender under high flame. Make sure you do not burn them, keep stirring. When all the vegetables are done add salt and pepper powder and add in noodles and mix well. Cook for 2min by continuously stirring them and serve hot. These noodles are simple to make and very delicious in taste. Try it and you will love it!!!

Friday, March 29, 2013

Panner- Potato Tot's

Paneer is the magic ingredient which does not have any special taste on itself, but when prepared in combination with any vegetable it is a king in the recipe. For example, palak paneer the entire recipe is rich in palak but still it is worthless without the chunks of paneer. This is one of those wonderful recipe that I tried when my taste buds kept telling me try something different. Potato is also one of the magical ingredient especially for snacking, I tried every recipe with potato (Aloo, Alugadda) potato omlette, potato paniyarum,  bhajji's, bonda's, cutlet, samosa, pin wheels and curry puff's. Potato and paneer (Indian Cheese), are the best combination I tasted so far. Here is the wonderful recipe, I bet you will love it!

Makes 10 tot's and takes 30 min to cook.
For making tot's
Potato boiled and mashed-2 large
Paneer- 100 grams Crumbled with hand
oil- enough for deep fry
Green chili coarsely ground-1/2tbsp
salt to taste
cumin seeds-1/4tsp
Fresh garlic- finely chopped-1/2tbsp
Fresh ginger-finely chopped-1/2tbsp
(or you can add ginger garli cpaste-1/2tbsp)
Kasuri methi-/14tbsp (Optional)

For coating the tot's:
Maida / All purpose flour-2tbsp mixed in 5tbsp of water enough to coat the tot
Pepper powder-pinch (to mix with maida)
salt-pinch(to mix with maida)
Bread crumbs-as required (Optional, or you can just grind the fresh bread)

Mix all the above ingredients mentioned for making tot's in a big bowl. Heat oil enough for deep fry. Take a lemon size mixture in to your hand and roll it into a ball and flatten it like a cylinder. Now mix all the ingredients except bread crumbs in the coating mixture in the ingredients list. Dip the prepared tot into it and roll it onto bread crumbs and deep fry under medium flame till it turns golden brown. 
For me it tasted heavenly with the soft taste of paneer and potato inside and crispy out with bread crumb's and maida. I hope you like it too! Kindly, leave your comment before you leave, I would love to hear from you!!!!

Thursday, March 21, 2013

CouponDunia.in ---A simple recipe to save money- Bloggoversary giveaway, ₹200 gift card to flipkart.

Today I am posting an interesting recipe to save some money. First thing everyone looks before buying any product is discount, yup! if you see me in any grocery store you would find me with a small bag filled with coupons. I love to save money, and always think twice before spending money on something, because I know the value of money. Here in USA coupon system is very popular, if you try to search some coupons online you can find tons of coupons to many popular stores all across USA. I was wondering why this system is not implemented in India, and to my wonder few days back I came across this site CouponDunia.in and I was so excited to see so many wonderful coupons and shared this with my family in India about this. My brother already used the Dominos coupon and told me it's working. So, I thought about sharing about this wonderful website with you all. 

Here are the few interesting coupons I found

Now-a-days eBay is becoming very popular in India. It may be because of its ease of purchase or low price than the market price. 
Couponsduniya.in is offering some wonderful coupons for televisions, computers and many more electronics. 

The days are gone where people used to celebrate their birthdays with coke and samosa, now pizzas are rocking the party. You could save some money on pizzas by using this wonderful coupons online like my brother did for Dominos.

My most favorite coupon is for the flipkart, currently they are offering coupons for apparel, electronics, books and many more. I love this site. It always makes you feel better when you purchase a product lower than the regular price. You can find them on Facebook too!

It is really very interesting website and I hope this information is helpful to you. 

Today is my 2nd Bloggoversary so, I have decided to giveaway ₹200/- gift card from Flipkart. 
This giveaway is open to all the people in India 

To enter this giveaway the rules are:
1. Like me Facebook or follow me on twitter
3. Leave a comment on my blog on any post you like.

Winners will be chosen randomly and announced on 15th April 2013. 

Friday, March 15, 2013

350th post celebrating with Palak Paneer easy recipe

This is my 350th post, is there any better food in the world that makes me happy and brings me to a  celebration mood other than Palak Paneer? the answer is no. Palak paneer or saag paneer is a very comforting food that everyone loves it. I always prepare this curry by pureeing the boiled spinach, but this time I made it in a qucik, easy and nutritious way. So, this is my yummy 350th post with easy, quick and healthy recipe of paneer saag (Palak/Spinach).

Spinach-washed and chopped fine-3cups
Tomato puree-1/2cup
Green chili-1
Onion-finely chopped-1/2cup
cumin seeds-1/2tbsp
mustard seeds-1/2tbsp
Red chili-1
Cumin powder-1tbsp
coriander powder-1tbsp
garam masala-1/4tbsp (to taste)
Red chili powder-1/2tbsp (to taste)
salt to taste
Panner-100grms- chopped to large cubes

Heat oil in a pan and add mustard seeds, cumin seeds and allow them to splatter. Later add green chili, onion and cook them till they turn golden brown. Now add turmeric, garlic paste and cook till raw flavor of garlic goes away. Then add spinach and close the pan with a lid and cook under medium flame for 5min. Later add tomato puree, mix well and cook until raw flavor of tomato is gone and spinach is done. Add in the spice powders: cumin powder, coriander powder, garam masala, red chili powder and mix well. Add salt and adjust to taste.  Finally add the paneer cubes and mix well. Cook for 2min and turnoff the stove and enjoy with naan or rice. I suggest having it with garlic naan, it tastes wonderful and it is always my favorite combination.

Let me take a moment to thank you for stopping by my blog and also appreciate you for becoming the part of a huge success behind my blog. Please keep visiting and do not forget to comment, I read all your comments and will get back to you as well. 

Saturday, March 2, 2013

100% Vegetarian Custard Pie

Custard means a dessert made with milk, sugar and eggs. For the people who does not like having eggs, this recipe serves as a best alternative to make a custard pie without using any eggs. Few days back I had few of my best buddies visiting my house after a long time, one of them was a vegan and I tried my best to prepare the food devoid of dairy and non-veg and that is the reason why I made this vegetarian custard pie.

Speaking about veganism brought me to an interesting topic, here in USA my world is very small I can barely count the people on my fingers whom I can call as my friends. In this small world, I observed that many of them are converting to a vegan diet and it is very interesting to know the reason behind their conversion.They all watched either "Forks over Kinfe" or "Veducated" movie on a Netflix. I was pretty amazed to see that a movie could impact someone so much that they prepared to leave their most favorite non-veg food and practice veganism. I watched both movies and could imagine how the meat eaters would have felt when they saw it. I'm a vegetarian so, I did not regret much but my heart broke apart after seeing how animals are treated, when they are raised for meat or milk production. May be I too will switch to vegan soon!!!!


Ready made Pie crust-1 (I bought this from Kroger, you can find it in the frozen section)
Custard powder-5tbsp (You can buy this in any Indian store, make sure it says 100% vegetarian)
Fruits of your choice (I used Apple, Blueberry & Raspberry)
For Jam: I used frozen Raspberry, Blueberry and Blackberry in equal quantities

Blind baking: Pre-heat oven to 475F. Take pie out of the cover and with the help of fork poke some holes on the crust (It prevents the pie from raising) .Cover it on the top with parchment paper, then add any dry beans on top and bake at 475 F for 20 min. If you do not wish to blind bake you can just bake it directly.

Jam: Heat a small pot and add hand full of your favorite frozen fruit to it and mix well, soon the mixture starts converting to a thick mixture add 1tbsp of sugar to it and turnoff the stove.

Custard preparation: Heat a thick bottom pot and add 2 cups of water, 1 cup sugar, 1/2tbsp orange zest, 1/4cup orange juice and mix well. Take 1/4 cup of  warm water and add 4tbsp of custard and mix well. Add this custard mixture to the boiling sugar mixture in the pot and mix well. When the mixture is thick enough turn off the stove and let the mixture to cool little bit.

Custard pie: Arrange thinly sliced apple pieces at the bottom of a baked pie and spread prepared jam on it. Then add custard mixture and allow it to cool completely. Decorate with your desired fruits and serve cold with whipped cream on top or sprinkle some confectioners sugar on top like me.

For me this is the best vegetarian custard that I ever tasted and my friends liked it a lot.

Tips: If you do not have any problem in having milk you can substitute milk for water during custard preparation.
for real custard recipe, blind bake the pie and mix 6 large eggs, 2cups of sugar and 1cup of milk in a pan and pour this mixture on a pie and bake it @ 475  F till it turns golden brown and enjoy!!!!

I hope you like my recipe! Please leave your valuable comments!!! :)

Saturday, February 23, 2013

Valentines day special Shrimp 65

Guy's you might wonder why am I posting my Valentines day recipe now, although it's been a while and we all even forgot how we celebrated it! I know, but I have an answer and the answer is that I have already started my research now and I am working in two fields one is Thesis and the other is a special topic that I am interested in. I was always fascinated by cancer research this is what I wanted to do my entire life. I was looking for an opportunity and you know what it knocked my door, but in a wrong time because I already stared my thesis on the other topic. And I also do not want to loose this opportunity so, I accepted it. Now my days including weekends are loaded with work. I love it, I love to be busy always but I love only when the experiment works, and last weak our experiment flopped!! :( I cross my fingers and hope that it works this time!

Now coming to the recipe and todays recipe is "Shrimp-65", sounds great isn't it!
My hubby is a big fan of chicken 65, I always used to make this on the special occasions in my house, and this time I made it for the Valentines day. But, this time I wanted to try different and you are right I did it with small shrimp. It came out really wonderful, my hubby never enjoy shrimp but he liked it so badly that he asked me to make it daily!!!! :)

I used the frozen small shrimp that was available at Kroger as "Cocktail small shrimp" in the frozen section. You can also find it at wal-mart and other super markets, and you are always welcome to use a fresh shrimp.


Shrimp small-40 in number
Pepper powder-1/4tbsp
red chili powder-1/2tbsp
salt to taste (Remember this shrimp already has some salt in it)
corn flour (corn starch)-1/2tbsp
Fresh ginger-garlic paste-1/2tbsp
oil for deep fry
cumin seeds-/14 tbsp
cumin powder-1/2tbsp
coriander powder-1/2tbsp
garam masala-1/2tbsp
Green chili-2  sliced along length wise
Curry leaves few
Freshly grated ginger
Freshly grated garlic
red color (optional)


If you are using a frozen shrimp like me thaw it first under the cool running water for 2min and remove the tails (the scales on the tail were attached for the shrimp that I bought so, I have to remove them before use, if your shrimp do not have any  scales then you can directly use them).

Blot the shrimp on paper towel to remove any excess water, and add the shrimp to a large mixing bowl. ADD in cumin powder, coriander powder, salt, cum,in seeds, red chili powder, pepper powder, corn flour, ginger-garlic paste and garam masala. Mix all the ingredients well, then add egg and mix well. Now this mixture is ready to deep fry.

Heat oil enough for a deep fry in a pan and under the medium flame fry 10 shrimp's at a time, and fry them till they turn golden brown. Repeat for all the remaining shrimps. Take this shrimp on to a paper towel to remove any excess oil. If you use lot of shrimp at a time to deep fry it may not come out good and you may be left with an undercooked shrimp or it may take a long time to fry.

once you are done deep frying them, heat 1tbsp of oil in a pan and add fresh grated ginger, garlic saute till raw smell starts to disappear and add in green chili, pinch of red color and curry leaves and now you can adjust salt or chili powder to your taste (I did not add it to my shrimp as they came out perfect). Dump in all shrimp and mix well. Serve hot with chat masala or enjoy with a hot steamed rice.

Sunday, February 17, 2013

Lauren's Valentines day Icing for Cup Cakes

Lauren is one of my wonderful friends. She is very charming, cute and a typical American girl. I can chat with her the whole day, time just flies away when I am with her. She made some delicious cup cakes for her boyfriend on Valentines day and also shared some with all our friends. Here is the recipe for icing that I took from her. I am sorry the cupcakes are so delicious that I even forgot to take a snap. But next time we will ask Lauren to make some more and make sure to snap them!

Icing for 12 cup cakes:
4 cups confectioner's sugar
1/2 cup unsalted butter (softened)
1/2 cup Crisco
2-3 tablespoons milk
1 tsp. vanilla extract (optional)

In a bowl mix Crisco, salt, vanilla and 2 cups of sugar. Add milk and remaining sugar alternately; mix until smooth and creamy. Add more sugar or milk if needed for good spreading consistency.
I hope you like this wonderful recipe for icing. 

Sunday, February 10, 2013

Guest Post by Ms. Kendra Thornton:Asian Almond Chicken Salad: Take Home the Taste of Honolulu

Time for a guest post, few days back I received an email from Ms. Kendra Thornton saying that she wanted to write a guest post on my blog. I didn't know who she was before but after a little research I found out a lot of interesting things about her. I feel very honored to share this article of her on my blog.  Here, about Ms. Kendra - in her own words:

"My name is Kendra and I am a long time travel expert who has been packing my bags and traveling the world since I was 3 months old!

My passion for travel is only eclipsed by my passion for my three beautiful children. I’ve been lucky to combine the two, and am often featured as an expert in family, luxury and adventure travel for FOX News, ABC, CBS, NBC, and CW networks.
Personally, I've been to 28 countries on 6 continents, and have been quoted in the news about seasonal travel trends and destinations all over the United States. Now stepping out of the corporate spotlight to take on my role of being the number one mom and wife to a family of three, I've found my utmost desire in life is right here in my own home. I have mixed my excitement for travel by bringing the taste of authentic cuisine to my own home with some of my unique recipes".
Now here follows the wonderful recipe along with her experience and memories of travel. I hope you enjoy it. 

Asian Almond Chicken Salad: Take Home the Taste of Honolulu

One of my most favorite things about traveling is to try new foods.  Hawaii was a surprise to me because, although it is in the same country, its flavors are a world away.  This time I stayed at the Halekulani Hotel, amongst some of the top hotels in Honolulu, and what a jewel this place was!  

Situated on the famous Waikiki Beach down Kalia Road in Honolulu, this place has been serving people in style for more than 100 years.  After a heavenly day of sunning on the beach and playing in the blue ocean, I tucked into the hotel restaurant for a bite to eat.  I ordered a salad off the menu thinking a light lunch would be best for the beachwear.

I ordered a simple Asian Chicken Almond Salad, but was gob smacked by the rich flavor.  Before I left the island, I had ordered this salad a dozen more times.   I knew that I would have to figure out this recipe to bring it back to the East Coast and share with my friends and family.  So I set to searching online and found this recipe inspired by the same salad from Halekulani Hotel.  Try this Nom Nom Paleo recipe and find a whole host of substitutions to make this salad your very own signature dish.

Asian Chicken Almond Salad 

Sunday, January 27, 2013

Potato Burger Patti- Aloo tikki Patti

Healthy food is what everyone is in search of these days, many people think that they cannot prepare food for themselves because of lack of time or they are unaware of easy recipes or last but not the least they are lazy. So, many of them who are working rush for the fast food centers and load their stomach with lots of calories, I do not say that loading the body with the calories is bad but, I say that whenever you eat stay cautious about what you are eating and what it does to you. If , you could give a little time you can make these wonderful patties at home in no time and refrigerate them and use daily. I do not say that they are very healthy but I can definitely say that they are much healthier than the one you buy in the market and also when you make yourself you know what is there in the food that you eat and what it does to you.

Saturday, January 26, 2013

Oats-Pesarattu (Oats- Moong dal Dosa)

This morning I realized that I soaked only a little moong dal (Pesara pappu /Green gram) yesterday night. It didn't make enough batter for making dosa for two. I thought I might do upma on a side. But I am out of upma ravva too! the next alternative was to add rice flour, but excess addition of rice flour makes dosa's firm and very crispy, and they do not taste great! so my next alternative was to grind some quick oats and add that powder to the batter. This worked really well, I just loved it!!! from now I know what I should do, if I do not have enough batter to prepare pesarattu. 

Tuesday, January 8, 2013

Palak Soya Nuggets Curry (Healthy curry)

Did you ever try making palak and soya chunks in palak-panner style? or wondering how it tastes, then here is the simple recipe. I was craving for palak panner curry today, but I am on a diet so I cannot have panner. When I thought of healthy replacement for panner, the only thing that came into my mind was soya chuks. I tried it and it was wonderful, I couldn't say that it compensated my thrust for panner, but it has got its own taste. Spongy soya chuncks when cooked in spinach curry has got it's own unique flavor that makes you mesmerize.  I tried, tasted and tested on me and my hubby, we loved it I hope you like it too!

Spinach chopped-4cups
soya chunks dry-1cup
onion chopped-1 cup
oil 3 tbsp
tamarind-1/2 lemon size
cumin seeds-1 tbsp
Mustard seeds (aavalu)-1tbsp
Red chili-1
Red chili powder-1/2tbsp or to taste
salt to taste
cumin powder-1/2tbsp
coriander powder-1/2tbsp
garam masala-1/4tbsp

Wash and cook soya nuggets/chunks in a water till they are soft by adding a tbsp of salt. When they are done cooking take them out and allow them to cool and squeeze all the water out of it. Do not throw the water you can use the same water for making spinach paste.
Heat 1tbsp of oil in a pan and add onion and when they turn transparent add spinach and cook till it is tender and raw flavor is gone. If you wish your curry to retain green color cook it in an open  pan, but this takes a while to cook and is not a healthy practice too. I cooked in a closed pan under medium flame. When the spinach is done, take it into a plate and allow it to cool. When the mixture gets cooled up add garlic and tamarind and grind it to a paste with the help of water (remember the water you stored after squeezing soya).
When the spinach paste is ready, heat 2tbsp of oil in a pan ad add mustard seeds, cumin seeds and when they start splattering add soya chunks and fry them under slow flame for 5min. Add spinach paste and cook till the mixture comes to a boil. The curry thickens as it cooks so add enough water in the beginning. Now add all spices red chili powder, cumin powder, coriander powder and garam masala and mix well. check for salt and adjust according to your taste. Cook this mixture till oil separates out fro the curry. The curry is ready to serve, enjoy this with roti, steamed rice, biryani or any combination that you like.

Tip: You can add lemon juice instead of tamarind and also you can add little somph (Fennel seeds) while you add cumin in the curry, if you like some sweetness or twist in the dish.

I hope you like my recipe and please visit again.

Click here for Palak Panner recipe
Click here for normal palak and soy chunks curry
Click here for Soya chunks and baby potato curry

Friday, January 4, 2013

Mysore Rasam and Making of Rasam Powder at home

Mysore rasam is one of the exotic South Indian recipes that has a blissful zest and makes us very tempting to have it all time. This is winter time come let us enjoy this wonderful rasam with a hot steamed rice. For me rasam is the only blissful thing that could make me very appetizing to have rice during the winter time, otherwise I not a big fan of rice. For the first time I made this Mysore rasam powder on my own, I just can't resist my self from having this relish dish. It is really easy to make this rasam powder at home, I regret myself for not trying this before, always I used to make rasam with the store bought powder. Believe me it is more aromatic than store bought powder and you can taste the fresh taste of all spices on your first try.

Wednesday, January 2, 2013

Tindora Chutney/ Dondakaya chutney

Tindora is most popular Indian vegetable, positively and negatively. Yes, some people like my dad love it a lot and people like me hate it a lot. This chutney makes the Tindora haters to love it and Tindora lovers will love it more.