Cooking Dil Se...!!!

Shower Of Awards...!!!

Author: Siddhi Shirsat // Category: Awards

I had got lot of awards( can say shower of awards...:-)) from many of my dear bloggers friends so i am posting all the awards now.

THANK YOU award was given to me by Deepa, Nithu and Renuka.

KREATIVE BLOGGER award was given to me by Renuka, Jyoti,Aparna, Swapnashree and Nithu.

SMART FOOD BLOGGER award was given to me by Deepa,Nithu and Renuka.

BLOG LOVING AWARD was given to me by Renuka

LOVELY BLOG AWARD was given to me by Renuka

I LOVE YOU YUMILLICIOUS FOOD BLOG award was given to me by Jyoti.

Thanx a lot Deepa,Renuka,Jyoti,Nithu & Aparna for thinking me capable and sharing with me this wonderful awards.I am very delighted to have them:-)...I present this awards to all my dear blogger friends.

Comments (16)

Sakhar Bhath (Sweet Saffron Rice)...!!!

Author: Siddhi Shirsat // Category: Desserts, Goan Dishes, Rice Dishes, Sweets

A VERY HAPPY MAHASHIVRATRI to all my blogger friends...Since its the occasion of mahashivratri i decided to post a very famous sweet dish recipe.Its " Sakhar bhath" means sweet rice.Its consists of sweetened rice flavoured with saffron(Kesar) and dryfruits.Its one of the most common and sweet dish prepared here for any special occasions.Its also very easy to prepare it.I love this dish so i do not need any special occasion to prepare and enjoy it...:-))...There are many different ways to prepare this sakhar bhath ( all methods are almost same, they differ only a little) but i like this method.I learnt it from my mom.So like some of the other recipes in my blog, this is also my moms recipe and i just love it.

INGREDIENTS:

2 cups basmati rice

2 cups sugar

1/2 cup pure ghee(desi ghee)

1/2 cup raisins

10-15 whole cashewnuts

1/2 cup almonds chopped

1/2 cup chopped cashewnuts

few saffron stands(kesar)

pinch of orange colour

1/4 cup milk

5-6 cloves

1 table spoon saffron-elaichi syrup(optional)

1 tea spoon cardamom powder

1/2 tea spoon salt

METHOD:

Wash the basmati rice in water and drain it.Spread it on a muslin cloth to dry for 20-15 mins.Heat little pure ghee in a kadai and fry the whole cashewnuts till golden brown and keep them aside.This fried cashewnuts give a very good taste when served.Soak saffron strands in milk and keep aside.

Now in that same kadai add all the ghee and when it heats up add the cloves.Saute them for 2 mins and then add the dried basmati rice and saute it on medium flame for 4-5 mins.add the chopped cashewnuts, almonds and raisins ans saute for more 1-2 mins.Heat 4-5 cups of water simultaneously.Sauting rice is very important as it results in non sticky sakhar bhath.

When the rice gets sauted well add the hot water in it.Normally twice amount of water is added, but here little more is required, generally 2 n 1/2 times more water but u adjust it accordingly.Add salt and stir it well. Add the pinch of orange colour to the milk and saffron mixture and add to the cooking rice.Give a nice stir and close it.Let the rice get cooked on low flame.When the rice is half cooked you can add kesar-elaichi syrup n stir and continue its cooking.

Check in between if all the water of the rice has got dried, if its dried and rice is not fully cooked then add little more hot water and let the rice get cooked.when the rice is fully cooked then add the sugar and give a stir.Do not stir to much as the rice tends to break.You can add more or less sugar according to your taste, but this is the standard measurement.Do not add sugar before the rice gets fully cooked or else the rice will become hard and sakharbhath wont taste good.

Now after adding sugar the sugar will melt, so let it get cooked on low flame.When the liquified sugar coats the rice and almost dries up add the cardamom powder.Remove it from flame and keep it open for some time.

Garnish with fried cashewnuts and serve.I have used rice mould to give it shape so you cannot see the lose rice granules.Remove the cloves while serving.

NOTE: Use of basmati rice is highyl recommended here as it gives a nice taste and flavour to the rice, but you can even use normal rice.

Using pure ghee/desi ghee gives a nice taste to the whole rice, but if you do not like it you can replace it with normal ghee.

Preparation Time: 25 mins

Comments (39)

Vada Kombda( Fried Vadas With Chicken Gravy)...!!!

Author: Siddhi Shirsat // Category: Breads N Rotis N Nans, Chicken Dishes

This "Vada Kombda" is a very famous meal combination along the konkan coast of india.It consists of vada which is made by combining different flours and a spicy chicken gravy(" Kombda" means rooster). This combo really tastes very nice.This vada is made by combining different flours into a dough, making a flattened doughnut-shaped disc with the dough and deep-frying it. There are 3 types of vada recipes which i know, all taste very nice but today i am posting recipe of one type of vadas.This are the most simplest of them all but taste is superb.Chicken gravy in the pic is Goan chicken Xacuti/Shakuti which i had posted earlierhere.This vadas with chicken gravy taste superb campared to bread, i know since they are deep fried they contain a lot more calories but once in a while its ok to enjoy them:-))

My vegetarian friends can enjoy this vadas with some spicy vegetable or lentil gravy, i am sure u all will love them.

INGREDIENTS:

2 cups wheat flour
2 cups rice flour
1-2 tea spoon mustard seeds
1-2 tea spoons fenugreek(methi) seeds
oil
salt

METHOD:

Roast the mustard and fenugreek seeds separately and cool them.Then grind each one of them to a fine powder.Keep it aside.

Take a bowl and add both the flours and mix them.Then add salt,roasted fenugreek and mustard powder and mix it well with the mixture.If u do not like you can skip mustard and fenugreek powder, but it adds a nice taste and flavour to the vadas.

Now heat 2-3 table spoons of oil and add it to the flour mixture.Using hands mix it well for 2-3 mins with the flour so that it coats the whole flour mixture.Then add enough water and kned it well to form a medium firm dough.Cover it and keep for 30 mins.

Take a banana leaf and apply oil all over it, you can even take a plastic sheet. Make small balls of the dough and using ur fingers flatten them into small round disks like puris on the plastic sheet.They can be of around 4-5 inches diameter and 3-4mm thick.

Heat oil in a kadai and deep fry this vadas on medium flame till golden brown.Drain on oil absorbent paper.

Serve hot with Chicken Xacuti/Shaguti or any spicy gravy.

NOTE: Please do not mistaken this vadas as puris, they look similar to puris but they are not...they are much more thicker then puris.

Preparation Time: 20 mins

I am posting this entry to the event Cooking With Seeds-Fenugreek Seedsorganised by SE of Denufood and announced by Priya of Priyas easy and tasty recipes .

Comments (29)

Yummy Vegetable Manchurian Rolls...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Indo-Chinese/Chinese Dishes, Kebabs N Rolls

This vegetable manchurian rolls is a very tasty and filling snack...if ur a manchurian lover you will definetly love them...I love making this snack often as its quick , filling and tasty snack.

INGREDIENTS:

4 long bread rolls
1 1/2 cups Shredded cabbage
1 cup grated carrot
1 cup very finely chopped caulifower florets
1/2 cup chopped spring onion greens
1/2 cup finely chopped onions
1/2 cup + 2 tea spoons cornflour
1/4 cup maida(all purpose flour)
2 table spoons soya sauce
1 table spoon tomato ketchup
1-2 tea spoons green chilli sauce(optional)
1-2 table spoons finely chopped garlic
1-2 table spoons finely chopped ginger
2 tea spoons finely chopped green chillis
1 tea spoon vinegar
1/2 tea spoon sugar
salt
oil

METHOD:

Take a bowl and add shredded cabbage, grated carrot and finely chopped cauliflower florets.Add salt and 2 tea spoons soya sauce in them and mix it well so that its evenly coated with it.Now add the corn flour and maida in them and bind them well.

You can add more maida and cornflour if required but remember the ratio of quantity added should be 1:2 i.e cornflour should be double of maida.This gives the required crispiness to the balls when fried.Bind the mixture properly and do not add even little water as if water is added the balls will absorb more oil while frying.

Shape them into marbel size firm balls and deep fry them in hot oil till golden brown and crisp.Remove them on absorbing paper and keep aside.

Now to make the sauce heat little oil in a pan and add the chopped onion and saute it till soft then add the chopped ginger, garlic and green chillis and saute for 2 mins. Add the remaining soya sauce , tomato ketchup, vinegar and stir well.Now add salt and sugar and cook for 2 mins.

Mix 2 tea spoon cornflour in 3/4 cup water and mix it well.Add it to the cooking mixture and stir well.Cook till it thickens.You can add little water if required to get the required consistency.Add the spring onion greens and the fried manchurian balls.Close and cook for 3-4 mins.Manchurian is ready.

Slit the bread rolls without cutting through, apply a thick layer of the gravy from the prepared manchurian.Arrange 4-5 balls from the manchurain gravy and close the roll and serve while its hot.

Tastes best when served hot.

TIP: If you have some leftover cooked noodles you can even add them while mixing the manchurian balls mixture.They bind the balls very well and balls become more crispy.

Preparation Time : 35 mins

Comments (35)

Repost For APS Rice Event...!!!

Author: Siddhi Shirsat // Category: Events

Silpa of Anita's Kitchen has organised a event APS -Rice(Annam Parbramha Swaroopam) and i am very delighted to send few of my entries which i had posted earlier by resposting them.This dishes are some of my favourite recipes:-)

Chholey(chikpeas) Dum Biryani

Vangi Bhaat(Eggplant/Brinjal Masala Rice)

Mushroom Dum Biryani

Comments (19)

Papaya Laddus(Ladoos)...!!!

Author: Siddhi Shirsat // Category: Sweets

I had not posted any sweet recipe from past few days so decided to post this papaya laddus which i had made few days back. I know papaya laddus sounds bit uncommon and weird, but they are very tasty and healthy laddus and very easy to prepare too.These laddus are high in nutrition and the best part is that this laddus are prepared without using any ghee or oil.These laddus are very rich in vitamin A as it is present in a very high quantity in papaya.I also like the colour of this laddus, its very attractive.If u have brought a papaya from store which is not at all sweet you can utilise it to make this laddus . Just give a try to this laddus and i am sure u all will love this soft tasty ladoos.These laddus can be stored without refrigeration for upto 5-6 days.

INGREDIENTS:

1 medium sized ripe papaya( which yields approx 2 cups puree)

1/2 cup powdered sugar

3/4 cup desiccated coconut(fine one)

1 table spoon kesar-elaichi syrup( or cardamom powder)

few strands of saffron( kesar)

1/2 cup whole cashew nuts

METHOD:

Cut the ripe papaya in pieces and remove its skin and puree it using a blender.Heat a non-stick pan and add the papaya pulp.Cook it on low flame stirring countinously.

After some time the pulp will become little thick then add powdered sugar and stir well.Amount of sugar added depends on the sweetness of papaya.If papaya is less sweet you can add little more sugar.After adding sugar the mixture will melt.

Keep on stirring and cook till the mixture thickens. When the mixture starts leaving sides of pan add the kesar-elaichi essence, saffron strands and 1/2 cup of desiccated coconut.Mix it well and cook while stirring till the mixture forms a ball.Take little mixture and cool it in hand and roll it between fingers and check it it forms a ball.If it then the mixture is ready.

Remove the mixture from flame and let it cool.Make lemon size balls of it and roll in remaining desiccated coconut powder and garnish by pressing a whole cashew on top.

Store them in air-tight container.

Comments (35)

Angoori Paneer Tikka...!!!

Author: Siddhi Shirsat // Category: Paneer Dishes, Starters

This is a very tasty starter dish...Tangy black grapes sauce is sandwiched between paneer slices,skewered along with bell pepper and tomato and roasted till golden brown. Its a very good tasty and unique vegetarian starter to serve for a party.Give it a try.

INGREDIENTS:

For Paneer Tikka:

200 grams paneer block(cottage cheese)
1/2 cup green bellpepper diced( 1 inch square pieces)
1/2 cup tomato diced( 1 inch square pieces)
2 tea spoon chat masala
1/4 cup besan(gram flour)
1/4 tea spoon pepper powder
1/4 tea spoon amchur(dry mango powder)
2-3 table spoon milk
2 tea spoon fresh cream(optional)
1/2 tea spoon chilli powder
10- 12 small bamboo skewers( or toothpicks)
salt
oil

For Grape Sauce:

1 cup chopped fresh black grapes
1 cup finely chopped jaggery
1 table spoon lemon juice
black salt
salt
oil

METHOD:

First to make the grapes sauce heat 1 tea spoon oil in a kadai.Add the chopped black grapes and saute until they become soft .Add black salt and salt and mix.Add the jaggery and let the mixture get cooked.Amount of jaggery depends on the sweetness of grapes, if grapes are very sweet then add little less jaggery.

When the mixture becomes thick add lemon juice and remove from flame.Let it get cooled then grind it to a fine and smooth paste.Keep it aside.

Cut the paneer block into 1/2 centimeter thick slices.sprinkle little salt and chat masala evenly over them.Take one slice and apply grapes sauce all over it on one side.Keep the other slice on top of it and cover.This is paneer sandwich.Now cut this paneer sandwich in 1 inch sided squares.

for the batter take besan in a bowl and add salt, chilli powder, pepper powder and amchur to it mix it well.Then add milk and cream and form a thick batter.

Now take a skewer and thread one bellpepper piece and tomato piece.After it thread one paneer sandwich square and again thread one tomato and bellpepper piece.The tomato and bellpepper pieces holds the paneer firmly on the skewer.Repeat the same with the remaining paneer squares and veges.

Arrange all the threaded skewers on a plate and pour 1-2 tea spoon of prepared besan batter on the paneer square so that it covers the paneer square on all sides.

Heat 2-3 tea spoons of oil in a pan. Place these skewers on the hot pan and cook till golden brown on all sides.

Serve hot with black grape sauce.

Preparation Time: 20 mins

Comments (31)

Burmese Khow Suey...!!!

Author: Siddhi Shirsat // Category: Chicken Dishes, Noodles Recipes

Burmese Khow Suey is a one pot meal which is a delicious concoction of noodles, spicy chicken/veges with coconut milk gravy and served with a variety of contrasting condiments and the final touch is a squeeze of lemon which adds the final tanginess. When i saw this recipe i was very much interested to try it out as the recipe was very interesting and when i finally did it we just loved the final outcome.Its just perfect one pot filling meal, specially when the condiments are added to it it tastes awesome.Now its a frequent dish at our place.

INGREDIENTS:

1 cup boneless chicken pieces( i inch pieces)
100 grams of noodles ( egg noodles/plain noodles)
1 medium sized onion chopped finely
1-2 table spoon ginger-garlic paste
7-8 garlic cloves
4-5 long red chillis
1 inch ginger piece
1 big onion chopped roughly
1/2 tea spoon turmeric powder
2-3 table spoon roasted chana dal (bengal gram) course powder
1 cup thick coconut milk
salt
oil

Condiments While Serving:

Fried garlic pieces( fry till golden brown)
Fried sliced onion(Fry till golden brown)
Chopped boiled eggs(optional)
Chopped green chillies in vinegar
Lime wedges
potato chips/french fries
chilli sauce(optional)
chopped spring onions(optional)
chilli oil(optional)

METHOD:

Apply ginger-garlic paste and little salt to chicken pieces and keep for 30 mins then pressure cook it till it gets cooked.Retain its stock aside after it gets cooked.

Grind together roughly chopped onion,long red chillis,garlic cloves, ginger pieces and turmeric powder to fine red paste.

Heat a pan and add little oil, saute the finely chooped onion till transparent.Then add the ground red paste and saute the paste for 5-6 mins till its raw smell goes.Now add the the cooked chicken pieces and saute more for 2 mins.

Then add the chicken stock which was kept aside of the cooked chicken and close the lid and let it get cooked for 5-6 mins.When its boiling add the salt and stir.Add more water if required.

Then add coconut milk and mix it , lower the flame hile adding it.Mix chana dal powder in little water and add to the cooking gravy and cook till the gravy thickens.

Simultaneously boil 500 ml of water in a vessel and add little salt and 2 tea spoon oil.Cook the noodles in it till they are done.Then drain the hot water and pass running cold water through them.Keep them aside.

Now while serving place a single serve of noodles in a slight deep plate. Top generously with the chicken gravy, then add the fried garlic pieces and fried onions one on top of the other as per preference. The other condiments can be taken according to individual taste. Add a twist of lemon.You can even drizzle a little hot chilli oil .Enjoy...!!!

NOTE: My vegetarians friends can add veges(carrots, baby corn, mushroom etc) and paneer or tofu cubes and enjoy it instead of chicken, rest recipe will remain same.

Preparation Time: 35 mins

Comments (20)

Awards...!!!

Author: Siddhi Shirsat // Category: Awards

I had got few awards this days so i am posting all of them together now. This above award was given to me by my sweet blogger friend jagruti of joy of cooking...thnx a lot Jagruti for giving it to me.

This beautiful blogger award was given to me by my dearest blogger friends Sarah of vazhayilla, Dolly from curry n beyond and spice of spicebuds.Thanx a lot sarah, dolly and spice for thinking of me.

I would like to share both the above awards with few of my blogger friends.They are:

SE of Denufood
Sarah of Vazhayilla
Sushma of Authentic food delights
Ms.chitchat of chitchat@cross roads
Sunita ans namita of Collaborative curry
Faiza of Faiza ali's kitchen
Pari of Foodelicious
Deepa of foodlyrics
Jagruti of Joy of cooking
Babli of Khana Masala
Malar of Kitchen Tantra
Sanjana of Ko Rasoi
Spice of spicebuds
Prasu of My culinary world
Priya of Priyas easy n tasty recipes
Shanti of Shanti Krishnakumars cook book
simply.food of simply.food
Ramya of Veg Delicacies
Rachna of Veggi Fare
Viki of Viki's kitchen
Padhu of Padhus kitchen
Lubna of Kitchen flavours
Swati of Zesty south indian kitchen

And finally this kreative blogger award was given to me by my blogger friends Faiza of Faiza ali's kitchen of and Spice of spice buds.Thanks a lot spice and faiza for selecting me. This award has some rules which are as follows.

Rules for accepting the Kreative Blogger award :

1) Thank the person giving the award

2) Copy the award to your blog

3) Place a link to their blog

4) Name 7 things people don't know about you

5) Nominate 7 bloggers

6) Place a link to those bloggers

7) Leave a comment letting those bloggers know about the award

I would like to share these awards with :

1) Babli of khana Masala

2) Jagruti of Joy Of Cooking

3) Dolly of Curry And Beyond

4) Shanti of ShantiKrishnakumars Cook Book

5) sanjana of Ko Rasoi

6) Pari of Foodelicious

7) Sarah of Vazhayila

Now the list of 7 things people dont know about me

1) I am a very very talkative person, its difficult for me to keep quite for long.I do not need any special topic to start with, if i start with any topic i can stretch it for as long as an hour and people around me do not get bored:-)

2) I can make friends very easily.

3) Apart from learning new dishes i like to update my self with latest technologies, softwares and latest gadgets launched.

4) I just love flowers a lot specially roses and orchids and others also.When ever i see flowers around me i feel very very nice .When i see flowers in stores its difficult for me to resist myself from buying some of them:-)

5) I love to travel a lot and see new places, but i love mostly going to hillstations.I just feel sooooooooo happy when i see those beautiful tall mountains, forests, flowers over there.

6) I love shopping a lot infact i can shop for one whole day without any break.Shopping list can include anything like clothes,books,grocery,show items bla bla

7) I love to read novels also and if i sit to read an interesting novel i wont get up until it gets over or else i feel uneasy:-)

Comments (18)

Fancy Apple Paneer Potato(Baked Cheesy Delight)...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Quick Dishes

This is a very simple and tasty baked delight.It consists of apple, paneer,potato and sweet corns along with some mild seasonings and cheese which give it a sweet ,mild spicy , tangy and cheesy taste.We all loved it when i had tried it for the first time and since then i make this often.Its a very quick dish.Give it a try and see i am sure u all will like it.

INGREDIENTS:

1 cup diced apple cubes(peel and dice)
1 cup paneer cubes(cottage cheese)
1 cup boiled potato cubes
3/4 cup sweet corn kernels( blanched)
1 cup grated mozzarella cheese
2 table spoon lemon juice
1 tea spoon pepper powder
1 tea spoon butter
salt

METHOD:

Take a bowl and mix diced apple, paneer pieces, boiled potato cubes and blanched sweet corn kernels. Add salt, lemon juice and pepper powder to it and toss them well so that all the cubes are coated with it.

Let the cubes get marinated for 30 mins.Grease a baking tray with butter.Add the marinated cubes to it and spread evenly in it. Spread the grated cheese all over it.

Bake it at 50 deg for 15-20 mins in oven or at convection mode in microwave at 100 deg till the cheese melts and becomes light brown.

Serve hot.

Comments (30)

Spicy Mexican Bean Burritos...!!!

Author: Siddhi Shirsat // Category: Evening Snacks, Kebabs N Rolls, Mexican Dishes

Burritos one of the famous snack of mexican cuisine is mostly a tortilla filled with beans, rice and meat.But i have made this burittos little spicy, of less calories yet they are very very tasty..They have got a spicy hot sauce which give them a nice spicy taste.This hot sauce is realy very tasty n nice you can use it as sauce for other snacks also.I have tried it make it a bit low calorie by not using cheese and butter and the sour cream used i have made using only yogurt instead of cream so a little of less calories there:-).I have also fried this burritos till crisp.

INGREDIENTS:

For Hot Sauce:

10 long dry red chillis
1 tomato very finely chopped
1 table spoon finely chopped garlic
1 table spoon tomato ketchup
salt
oil

For Bean Stuffing:

1 cup red kidney beans
2 green chillis
1 medium onion chopped
1 table spoon chopped garlic
1 table spoon above hot sauce
oil
salt

For Sour Cream:

1 cup thick yogurt(low fat)
1 tea spoon tabasco sauce
salt

For Outer Tortilla:

1 cup wheat flour(or maize flour)
3/4 cup all purpose flour
1/2 tea spoon oil
salt

METHOD:

Soak the red kidney beans is water for 7-8 hours.Then pressure cook them using green chillis and salt.Keep aside. Kned the dough using all the ingredients.Keep it aside for 1 hour.

For hot sauce first soak the dry long red chillis for 2 hours in water and then boil them for 5 mins and grind to a fine paste.Heat a pan with little oil and add chopped tomato.Saute it for 2 mins till they becomes soft.Then add tomato ketchup and saute for 20 seconds.Add chopped garlic and again saute for 1 min.Add salt and the red chilli paste and cook for 2 mins and remove from flame and keep aside.

For the beans stuffing heat pan with little oil and saute onions till light brown.Add garlic and saute for 1 min.Add the cooked rajma, hot sauce and salt and mix well.Cook for 2 mins and remove.

For sour cream put the yogurt in a muslin cloth and tie and knot and hang it for 2-3 hours so that all the water in it sips down.Then add salt and tobasco sauce and mix it.Sour cream is ready.

For the outer tortilla.Make small balls of the dough and roll them into rotis.Heat a tawa and roast them till they get cooked.Do not over roast them they should remain soft.Cool them.

Finally to make the burritos take a fried roti.Add the bean stuffing in the center in a line.Add 2 tea spoonof hot sauce above it and little sour cream.Now to roll it, fold it 1 inch on both sides in which stuffing is added so that it does not fall when rolled.Then wrap it tightly like a normal wrap.

Eat it like this or heat a griddle and add little oil.Fry it on all sides till brown and crisp.

NOTE:I have used dry long red chillis for hot sauce which are less pungent and give a nice taste and red colour.They are local chillis here and the variety is called as "begdi".They are different and more spicy then the kashmiri chillis.If you do not get them use regular red chillis but according to your taste.

Preparation Time: 40 mins

Comments (28)

Sali Par Indu( Eggs On Spiced Veges)...!!!

Author: Siddhi Shirsat // Category: Egg Dishes, Evening Snacks

This egg dish is of parsi origin.I found this recipe intersting and gave it a try and it was realy very tasty and nice.It may not be the exact authentic parsi recipe but still it uses ingredients like onion, tomatoes etc which are main ingredients in parsi dishes.It is little similar to masala egg omelette but it has many more ingredients and spices and taste is also vey nice.Its a simple yet tasty recipe, worth trying.

INGREDIENTS:

4 egg

4 onions sliced

2 tomatoes chopped

1 potato (chopped like french fries)

1 table spoon chopped garlic

1 table spoon ginger juliennes

2-3 green chillis chopped(optional)

1/2 tea spoon turmeric powder

1 tea spoon chilli powder

1/2-1 tea spoon corainder powder

1/2-1 tea spoon cumin powder

1/2 tea spoon garam masala

2-3 table spoons chopped corainder leaves

salt

oil

METHOD:

Heat a non stick pan and add little oil.Saute the sliced onions till they become transparent.Now add the chopped tomatoes and cook till the water dries up.Then add the chooped potato pieces and saute for 1-2 mins.Close the lid and let them get cooked for 5 mins.

Now add chopped ginger and garlic and saute for few seconds and again close and cook for 2-3 mins.Add chopped green chillis, turmeric,chilli powder,corainder powder, cumin powder and garam masala.Stir it well and saute for 2 mins.add spices according to your taste.

Add salt and mix it well.Now spread the veges mixture evenly on the pan.Break each egg and spread on it such that it covers all the sauted veges .If u want you can keep the egg yolks intact , but i prefer breaking them.Sprinkle little salt and chopped corainder leaves on it.Close the lid and let it get cooked for 4-5 mins.

Slice it and serve hot with bread or roti.

Preparation Time: 20 mins.

Comments (18)

Pahadi Dum Alu...!!!

Author: Siddhi Shirsat // Category: Gravy dishes

This creamy and tasty " Pahadi Dum Alu" or we can even say " White Dum Alu" is perfect for this winter season. I got this recipe from one of my friend from Shimla.I had it at her place once and just loved it.It may not be the authentic pahadi recipe, but it was one of the famous dishes at her place in shimla.Its gravy is creamy and rich filled with yogurt, cashewnuts and cream.The spices added are just perfect and give it a very nice aroma.Its very nice to have this in chilling cold with hot nans or parathas.

INGREDIENTS:

10-12 baby potatoes
1 cup fresh cream( low fat)
1 cup fresh yogurt(not too sour)
1/2 cup cashew nuts (soak in water for 1 hr)
2 cups finely chopped onions
1 cup sliced onions
3-4 green cardamoms
2 bay leaves
1 tea spoon shahi jeera
2-3 green chillis finely chopped
1 table spoon ginger-garlic paste
1 tea spoon chilli powder
1/2 -1 tea spoon garam masala
salt
oil

METHOD:

Half boil the baby potatoes and peel them.Prick them in between with a fork. Heat little oil in a pan and saute the finely chopped onions till golden brown.Cool them and grind them using very little water to a fine paste.

Heat little more oil and fry the sliced onions till crisp and brown and keep them aside. Grind cream, yogurt and soaked cashewnuts to form a very fine thick paste.

Heat a non-stick pan and add little oil.When it gets heated add green cardamoms, bay leaves and shahi jeera.After 1 min add chilli powder and saute it for 20 secs.Now add the half boiled baby potatoes and let them get coated well with the mixture.Saute them on medium to high flame for 2-3 mins.

Add chopped green chillis, ginger-garlic paste and saute it for some time till raw smell goes.Add the fried onion paste and little water and mix it well.Cook it for 3-4 mins and then add salt and garam masala.Stir it well.

Finally add the cream,yogurt and cashewnut paste and stir and cook it till it boils.Add little water if gravy is too thick.Bring it to boil and remove from flame.

Garnish it with fried caramalised onions and serve hot with parathas or nan.

NOTE: If you do not get baby potatoes, you can use scoops of normal size potatoes.Half boil them and remove scoops and use.

Preparation Time: 25 mins

Comments (18)

Award...!!!

Author: Siddhi Shirsat // Category: Awards

Malar of kitchen tantra had given me this award some days back.I had not got time to post it.Thnx a lot Malar for thinking me capable of this award.I am very happy to recieve it.I forward it to all my blogger friends...!!!

Comments (7)

Hot N Sour Cabbage With Fried Rice...!!!

Author: Siddhi Shirsat // Category: Indo-Chinese/Chinese Dishes, Rice Dishes

WISHING YOU ALL A VERY HAPPY N PROSPEROUS NEW YEAR 2K10 MY DEAR BLOGGER FRIENDS...NJOY IT TO THE FULLEST AND MAY GOD SHOWER HIS BLESSINGS ALWAYS ON ALL OF U N MAY ALL UR WISHES COME TRUE...!!!

In this new year i have decided to experiment many more interesting and tasty recipes and post them here.This is my first post in 2010 so i decided to post this special meal.It consists of spicy n sour cabbage served with fried rice.Though there are two dishes in it yet its a very quick recipe.When this hot n sour cabbage is served over hot fried rice it becomes a very tasty combo.Give it a try n m sure you will like it.

For Hot N Sour Cabbage:

2 cups cabbage(cut very long n thin like threads)
3/4 cup chopped carrot( chopped fine like match sticks)
3/4 cup sliced capsicum(long n thinly sliced)
2-3 green chillis slitted
2-3 table spoon tomato ketchup
2 tea spoon white vinegar
2 tea spoon soya sauce
2-3 tea spoons cornflour
1/4 tea spoon pepper powder
1/4 tea spoon sugar
salt
oil

For Fried Rice:

1 cup basmati rice
1/2 cup finely chopped onion
1/2 cup diced carrots
1/4 cup chopped french beans
1/2 cup chopped spring onions
2 tea spoons soya sauce
pinch of pepper powder
1/4 tea spoon chilli powder(optional)
salt
oil

METHOD:

First to make hot n sour cabbage Heat little oil in a pan and add the sliced carrots and saute for 1 min then add chopped cabbage and capsicum saute for 1 more min and add green chilli slits and saute for more 2 mins.Add salt, pepper powder and sugar and mix.

Simultaneously heat a pan on low flame.Add tomato ketchup, soya sauce and vinegar and mix well.Mix cornflour with 1/2 cup water and form a paste and add it to the above cooking sauces mixture.Mix it well with it and cook for 2 mins till it thickens and forms a light brown colour thick sauce.

when the above sauce is done the vegetables will also be cooked .The vegetables must remain crunchy so cook them for just few mins.Add the cooked sauce to them and mix it well so that the veges get coated well with the sauce.Hot n sour cabbage is ready.

Now for fried rice , soak the rice in water and drain it and keep aside for 20 mins.Add 1 n 3/4 cup water to it and salt and cook the rice till done.Add 1 tea spoon oil also while cooking so that the grains do not stick to each other.

Now take a non-stick pan and add little oil.Saute the chopped onions in it till soft.Add the diced carrots and french beans.Saute them for 2-3 mins till they get cooked a little.Do not overcook them.Add salt.Now add the cooked rice and mix it well with the veges.Add soya sauce and pepper powder and mix it well with the rice.Add little chilli powder if you want it more spicy, i did not add.Remove the rice from flame.Garnish with chopped spring onion.

While serving put the rice in plate and above it put hot n sour cabbage, garnish with spring onions and serve hot.

preparation Time : 30 mins

Comments (17)

.

.

Followers

WHATS IN THE MENU...!!!

Beverages & Summer Drinks

biryanis N Pulavs

Bread/Naans/Rotis

Breakfast Items

Burgers & Sandwiches

Cakes N Cookies

Chaats

Chicken Dishes

Chocolate Items

Desserts

Dosas N Idlis

Munchies/Dry Snacks

Egg Dishes

Evening Snacks

Fasting Day Dishes

Festival Dishes

Goan Dishes

Gravy Dishes

Ice-Creams N Puddings

Indo-Chinese/Chinese

Italian Dishes

Kebabs N Rolls

Mexican Recipes

Middle Eastern/Arabic Dishes

Mushroom Dishes

Noodles

Pancakes

Paneer Dishes

Parathas

Pizzas/Pastas

Pastries/Puffs/Pies

Rice Items

Seafood Dishes

Sizzlers

Soups

Street Food

Starters

Sweets

Thai Dishes

Search This Blog

Labels

Blog Archive

A Warm Welcome...!!!

Yummillicious...!!!

Visitors...!!!

What's New...!!!

Content Disclaimer...!!!

Copyright Policy...!!!

Feedjit

twitter

HIT COUNTER