Wednesday, 28 August 2013

Spinach Potato Curry


1 cup blanched spinach pure
1 cup chopped and fried potatoes
½ cup onion paste
1 tbsp garlic paste
2 tbsp green chili paste
Salt to taste
2 tbsp oil


Heat the oil in a pan add onion paste and sauté for 2 minutes add garlic paste, green chili paste and sauté for minute. Add spinach pure and mix it well and cook for 5 minutes on law flame. Add fried potatoes and salt, cook for 2 to 3 minutes on law flame. Serve hot with roti or paratha or rice..

Monday, 26 August 2013

Gulab jamun – How to make Gulab jamun from milk powder -janmashtami special recipes


1 ½ cups milk powder
½  cup Maida (all purpose flour)
½  paneer
½ cup milk or as needed
3 cups sugar
2 cups water
¼ tsp cooking Soda
½ tsp cardamom powder
2-3 drops rose water


Combine milk powder, maida, paneer and cooking soda, make a soft dough using milk. Make a small ball of this dough (they will become large while deep frying and larger when soak in syrup).

Meanwhile combine sugar and water in a non stick pan and simmer on a low heat until sugar dissolves. Add cardamom powder, saffron and rose water. Boil the syrup again until it is of ½ string consistency. Keep aside.
Heat the ghee  in a frying pan, fry the  balls till golden brown on low flame. Drain and soak in the sugar syrup for one hour.
Serve hot.

Saturday, 24 August 2013

Eggless Chocolate Chips Cookies in cooker


1 cup all purpose flour (maida)
½ cup ghee
½ powder sugar
 1 tsp baking powder
2 tbsp chocolate chips
1 tbsp butterscotch nuts


Spread 1 cup salt at the base of the cooker for maintains the temperature inside the cooker. Preheat pressure cooker for 10 minutes on high flame.

Combine all purpose flour, sugar and baking powder mix it well. Add melted ghee in the flour mixture and make soft dough. Take some amount of dough and roll it round shape, now flatten the ball by pressing it gently with your palm. Garnish with chocolate chips and butterscotch nuts. Grease the plate with ghee. Place cookies on a plate. Keep the cookies at some distance on plate.

Now place the plate inside the pre-heated pressure cooker over the separator plate and close with the cooker's lid. Do not place the regulator or whistle. Cook for 30 minutes on low flame, check after 20 minutes if it has got puffy and brown from surface that means it’s baked appropriately. If it still uncooked then bake it for 10 minutes more on low flame.  It takes 20-30 minutes for baking cookies. When it gets cool completely, store it in an airtight container. 

Friday, 23 August 2013

" Janmashtami" special Sweets and Snacks recipes

Krishna was the 8th son of Devaki and Vasudeva. Based on spiritual details and astrological calculations the date of Krishna's birth, known as Janmashtami. It is celebrated in the August/September months, on the Ashtami of Krishna Paksh. People fast on this day,they spend the day immersed in Shri Krishna's glory by reading, reciting and singing his divine leela especially in the evening in Temples. At midnight, the Lord's birth hour, arti is performed. He is also installed in the form of 'Lalji' (child form) in a swing and devotionally offered many sumptuous food dishes. 'Makhan' (butter) is especially included.After arti, devotees jubilantly sing and hail kirtans extolling the Lord's incarnation:

"Nand gher anand bhayo, Jai Kanaiyalal ki .. 
Hathi, ghoda, palkhi, jai Kanaiyalal ki …"
"Bawa Nand tane darbar, nobat vaage re lol …
Hari pragatya taaranhaar, nobat vaage re lol…"

Here are my " Janmashtami" special recipes.

Churma Laddo

Chocolate Sandwich
Dry Kachori

Dudhi Halwa

Sngoda Kheer

kaju anjir roll

pavha no kevado

Peanut Burfi
Satpadi puri

Tikha Gadhiya

Vermiceli Kheer

Thursday, 22 August 2013

Paneer Butter Masala - Spicy and delicious curry


1 cup paneer cut in cubs
¼ cup finely chopped onion
1 cup tomato puree (roasted on flame, remove skin and make puree)
1 tbsp garlic paste
½ tsp ginger paste
1 bay leaf
1 dry red chili whole
1 tbsp garam masala powder
1 tbsp red chili powder
2 tbsp cashew nut paste (soaked in warm water for 30 minutes and make paste using little water)
½ cup water
2 tbsp butter
2 tbsp oil


 Heat the oil and butter in a pan add garlic paste, ginger paste, onion, bay leaf and dry red chili and sauté till onion cooked well. Add tomato puree and cook on low flame, till oil separates, add cashew nut paste, red chili powder, garam masala powder and cook again for 2-3 minutes. Add paneer and water cook till gravy thicken. Serve hot with paratha or naan. 

Tuesday, 20 August 2013

Mandvi paak (shing paak) - Peanut bar

Wishing you a Happy Rakshabandhan to all brother and sister.Brothers n sisters relation is the best in the world. Enjoy your day with this sweet.


1 cup peanuts
¾ cup sugar
1 tsp cardamom powder
1 tbsp ghee
¼ cup water

Blend the peanuts in blender like a fine powder. Dissolve the sugar with ¼ cup of water and bring it to a boil while stirring continuously.  Boil the syrup again until it is of 1 string consistency. Add peanut powder, ghee and cardamom powder . Remove from the fire while stirring continuously. Spread the mixture on a thali (flat metal plate) and allow to cool. Cut into desired shape.

Sending this recipe to :  

Monday, 19 August 2013

Vegetable Manchurian with gravy


For  vegetable balls:

1 cups finely chopped cabbage
½ cups grated carrot
¼ cup chopped onions
3 to 4 finely chopped garlic
2 tbsp corn flour
2 tbsp refined flour  (maida)
2 tsp black pepper powder
Pinch of food salt
Oil for deep-frying

For Gravy:

¼ cup finely chopped cabbage
2 tbsp finely chopped carrot
2 tbsp finely chopped onion
1 tbsp finely chopped garlic
2 tsp finely chopped green chilies
2 tsp finely chopped ginger
1 tbsp soy sauce
1 tbsp red chili sauce
1 tbsp corn flour (mixed with 1 cup of water)
2 tbsp oil
Salt to taste


For  vegetable balls:

Combine cabbage, carrots, onions, garlic, green chili, corn flour, plain flour, pepper, salt and food salt in a bowl, mix it well. Make small balls out of the mixture, sprinkle a little water to bind the mixture if needed. Deep fry in hot oil until golden brown.

For Gravy

Heat the oil in a pan. Add onion, garlic, green chilies and ginger and stir fry on a high flame for second. Add cabbage, carrot, soya sauce, red chili sauce, corn flour paste, salt and water as per needed and simmer for a few minutes. Just before serving, put the vegetable balls in the gravy and bring to a boil. Serve hot with brown rice.

Saturday, 17 August 2013

Vegetable Upama - Kara Bath

Hi friends, happy weekend to all. I start my day with this healthy south indian breakfast. 


1 cup rava (semolina) 
1 cup boiled vegetable (carrot, beans, green peas)

¼ cup chopped onion
5-6 curry leaves
1 tsp mustard seeds
½ tsp fenugreek
1 tsp urad dal (split Black gram dal)
2 tsp fine chopped green chili
Pinch of asafoetida
1 tbsp oil
1 tbsp ghee
2 cups boiling water
Salt to taste

Heat the pan and add rava, roast it well without oil till nice aroma is released and keep aside for cooling.

Heat the oil and ghee in a pan add mustard seed, fenugreek, asafoetida and urad dal sauté for second. Add curry leaves, chopped onion and green chili cook for 2 minutes. Add boiled vegetables, roasted rava and salt cook for 2 minutes. Add boiling water and mix it well, cover and cook for 1-2 minutes or till done.Garnish with coriander. Serve hot with sambar or chutney.

Thursday, 15 August 2013

Singoda ni kheer – Water chestnut flour payasam – fasting food, Shravan maas special recipe


2 tbsp singoda flour (Water chestnut flour)
1 ½ cup milk
2 tbsp sugar
Pinch of nutmeg powder
Almond slices for garnishing


Boil milk in a heavy bottomed pan, add singoda flour (Water chestnut flour) and sugar mix it well, taking care that no lump remains, cook on low flame. Add nutmeg powder. While stirring continuously for 10 minutes or until the milk is slightly thickened. Garnish with almond slices, serve chilled.

Sending this recipe : Birthday special event ,Raksha Bandhan'event , 
Celebrating Friendship Day
ONLY’ Food For Pregnancy ,  Foodabulous Fest Event page and my  and      Sowmya's page ,"Walking through the memory lane" event  and Avika's page, my guest hosting event and Cooking with Love at Sara's 

Wednesday, 14 August 2013

Paasi Paruppu Payasam - Green Gram Dal kheer

SNC is monthly challenge organized by Divya Pramil of You too can cook Indian Food .In this event two teams challenge each other with their authentic regional recipes. Divya from southern team challenged us with this Paasi Paruppu Payasam / Green Gram Dal Payasam. I never heard about this recipe before this challenge. So tried it first time and is easy, tasty and authentic recipe.

Pasipparupu payasam is a traditional payasam made in south India for auspicious south Indian festivals. This is traditionally made with water but I made with milk for getting the extra creamy texture.


100 gm Split green gram dal / Yellow moong dal / Paasi paruppu
25 gm Raw rice/Pacharisi (nearly half cup or a handful; optional)
200 gm Jaggery / Achu Vellam (nearly 5 pieces)
10 to 15 Cashew nuts  
3 Cardamom pods (or) ¼ tsp Cardamom powder
2 tbsp Grated coconut (or) 12 Coconut pieces (1/2 inch long)
150 ml Milk  
1 tbsp Ghee (you can be generous here you can add another tbsp too)
 ½ tsp Saffron (soaked in warm milk)


* Wash dal and rice in water and set aside. 

* Grind Coconut pieces and Cardamom pods coarsely and set aside. (If you are using grated coconut    grind the cardamom pods alone, you can add grated coconut as it is.)

*Take jaggery / Achu Vellam, place inside a paper and crush it into smaller pieces using a meat tenderizer or hammer. Then put in a blender or mixer grinder and grind jaggery into fine powder; set aside.

*  In a pressure cooker add split green gram dal/moong dal/paasi paruppu, raw rice/pacharisi (rice is optional, if you do not have raw rice you can add basmati rice too)  then pour 300 ml of water, close the lid, place the whistle or regulator and pressure cook for 10 minutes on low flame.

* Open the lid after 10 minutes or after the pressure drops. 
Then mash the well cooked dal, pour milk and place on flame. Stir well. (Cook on low flame)

* This consistency will be perfect so, extra water is not necessary here, but if you feel your dal is thick even after adding milk, and then add a little more water.

* Then add the jaggery powder and stir well. Check for sweetness and add more jaggery if necessary. 

* Add the grated coconut (or) the prepared coarse coconut mixture and stir well. Cook for a minute or 2.

* In another pan/tadka pan add ghee, when its starts to melt add the cashews and fry till it turns brown and add it to the payasam. (Always fry cashews on low flame else it will burn quickly, and when it starts). Add Saffron milk.

* Remove from flame and serve. (As time goes the kheer will thicken, if it thickens up too much, just place on flame, add some more milk or water and stir well)

Thanks to Divya for this delicious payasam...
Sending this recipe to Divya