Sunday, May 30, 2010

chana dal

Dals are very important meals in all our indian families ,this chana dal recipe is quite common and known by everyone but still i felt like posting it ,dals are very healthy ,beneficial and are packed with protiens and vitamins ,though i was not fond of any of the dals when i was young but after marraige i really started eating and now being a mother i force my daughter also to  take it but even she dosent like it somehow ,i ges its in her genes ;),but im sure even when she grows up she will start developing the taste,really wonder sometimes why children are not dal friendly :?

ingredients :
1 cup chana dal
1 onion chopped
1 tomato chopped
1 green chilli chopped
1 tsp ginger garlic paste
1 tsp cumin seeds
1 tsp red chilli pwd
1/2 tsp turmeric pwd
1 tsp garam masala pwd
1/4 tsp hing/asafoetida pwd
salt to taste
2 tbsp oil
chopped corriander leaves
method :
Wash and soak chana dal for half an hr.Pressure cook chana dal with enough water and taking care tthat it gets cooked but still maintaining its shape.Heat oil,add cumin seeds,let it splutter,add hing,ginger garlic paste,green chillies and onions.Saute onions for a while,add tomatoes,all the masalas,salt and let it cook for a while till tomatoes are little pulpy and leaves oil.Add cooked chana dal and gently mix well.Add little water if required to make the desired consistency ( i usually add less as we like thick dal ).Garnish with corriander and serve hot with phulkas/chapatis/parathas/rice.
sending this to delicious dal event hosted by suma of veggie platter.

guacamole-a creamy avacado dip

Guacomole is a mexican dip which is made up of avacado fruit and is best served with tortilla chips,i simply love this dip and just tried this in a creamy way by adding yogurt which gave  a smooth texture and adding green chillies to it made little hot and a dash of lemon juice maintained its green colour,i also kept the seed of avacodo into the dip until serving and found that  it helped in discolouring.Sending this to preeti's green gourmet event.
ingredients :
2 riped avacadoes
1/4 cup plain yogurt ( i used low fat )
2 green chillies  ( adjust accordingly ) 
1 garlic pod
salt to taste
black ground pepper to taste
1 tsp extra virgin olive oil
1 tbsp lemon juice
method :
Cut the avacados into halves,scoop out the flesh,crush green chillies and garlic in the blender,add the avacado flesh,yogurt,salt,lemon juice and blend all together.Refrigerate atleast for an hr before serving.

Saturday, May 29, 2010

reposting : pongal

My husband is very fond of this pongal ,even during his b/f or rather any of his meals he can eat this though i am not so fond of it ,but i learned this dish from a tambrahm friend of mine and she says this is the actual style of making pongal whereas i use to make it in some different style but eversince i tried her recipe my hubby and daughter simply love to have it.Sending this over to priya's CWS-CUMIN SEEDS event hosted by SARA for this month.Also sending this to padma for hosting this mth's cws-pepper event started by priya.
ingredients :
1 cup rice
1/4 cup split yellow moong daal
salt to taste
1 tbsp ghee
2tsps grated /finely  chopped ginger
1tsp crushed pepper corns
1 tsp cumin seeds
1/2 tsp hing/asafoetida pwd
1/4 tsp turmeric pwd
3-4 curry leaves
few broken cahsew nuts ( optional )
5 cups of water
2 tsp oil
method :
Wash and soak daal and rice together for 15-20 mins.Pressure cook daal rice and salt adding water and take 3-4whistles or till the rice is more then cooked ( the rice and dal should be semi solid ).Heat oil,splutter cumin seeds,pepper ,add grated ginger ,cashew nuts .Add ghee,turmeric pwd and hing in the cooked rice-dal mixture,add the tempering into it and mix well.Serve hot with coconut chutney or some more ghee.

jeera rice seasoned with garam masala

Jeera rice / cumin seeds rice is quite a common and easiest rice variety of all , i make it so often with choley,rajma,dal fry or any vegetable gravy ,may be thats the reason i never posted,i really dont know that what is difference between shah jeera/caraway & jeera/cumin,yes ofcourse they both look different  but i can never somehow make out the difference in the taste ,my mom in law always uses shah jeera while making jeera rice as she says in jeera rice  shah jeera is only used but my mom use to make with jeera/cumin seeds only and so im very much use to  this as since chidhood i have been eaten with jeera only ,also have heard some uses special rice called by the name itself jeera rice variety which are short grained but i always use basmati rice....anyways everyone have their own version/method of making,yesterday i had called some friends over dinner and i made this rice with a small addition of the indian authentic seasoning, garam masala ,i wonder what did i thought of when i saw the garam masala  box on my kitchen counter and simply felt like adding to the rice and to my surprise everyone liked it very much  so just thought of sharing this jeera rice  recipe.The menu of the day was chips & dips (guacamole & mild tomato salsa),jeera rice,chana dal,paneer butter masala,plain parathas and my experience of making the turkish delight-baklava do stay tuned with few of these posts coming up soon!!Sending this to SARA for hosting this months CWS-CUMIN SEEDS and PADMA for hosting june mths cws-pepper, event started by PRIYA.
ingredients :
1 cup basmati rice 
2 tbsp ghee
1 bay leaf
2-3 cloves
2-3 pepper corns
2 tsp cumin seeds/jeera
2 tsps garam masala pwd
1 tsp lemon juice
salt to taste
corriander leaves for garnishing
method :
Wash and soak rice for 10-15 mins.Boil rice with enough water,salt and add lemon juice whilst cooking rice so that each grains are seperated ,strain the water and spread the rice in large pan.Heat ghee,add cumin seeds,bay leaf,pepper,cloves and take off from the flame,add this tempering to rice and sprinkle garam masala all over and mix gently.Garnish with corriander leaves and serve with raita or any dal,curries.

Tuesday, May 25, 2010

haldi ka dudh

My husband had little cold and cough and had slight sore throat so just made this haldi ka dudh which is a perfect home remedy for all the ages and has thrived for generations in indian tradition.This is very common and famous recipe for these mild ailments and specially for elderly people who are in their old age are not  able to digest much of food,for them turmeric milk is really good for their health .This milk is flowing towards RV's  and SUDESHNA's food for ailments and old age event,also im sending this cold and cough home remedy to home remedies 3 event hosted by jagruti of joy of cooking for this month started by  A 2 Z vegeterian cuisine

ingredients :
1 cup milk
1/4 tsp turmeric pwd
11/2 tsp sugar ( adjust acc to your taste )
1 tsp ginger grated
2 pepper corns crushed
1-2 cloves crushed
1/4 tsp cardomon pwd
method :
Boil milk ,add sugar,turmeric pwd,ginger,crushed pepper ,cloves and cardomon pwd,stir for few secs and let it simmer for 3-5 mins .Strain the milk and serve hot.
pls note : This is prepared fresh and taken oraly immediately when still hot sip by sip ,its suitable for both adults and children when suffering from cold ,cough and bad throat.

Friday, May 21, 2010


Laksa is very popular in malaysia and singapore ,it is  basically a coconut- based noodle curry soup which  also includes tofu,vegetables and particularly shrimps,prawns,chicken stock,fish but  being a vegeterian i made my own version with some vegetables  ,coconut milk,tofu and noodles  and a veg laksa paste ( store bought ) which is actually a blend of garlic,sugar,salt,shallots,lemon grass,onion,chilli pwd,ginger palm oil,galangal,candle nut etc. Laksa is one pot meal which is quite rich and spicy and tastes best when is hot and steaming,we are loving this laksa in this cold weather and the smell itself is making our mouth drooling.As per my knowledge no two laksa curries are alike and there are many ingredients which can be added as eggplants,blanched spinach or bokchoy.Laksa's origin is hard to trace, it is arguably singapore's national dish and some says its called as penang laksa (malaysian origin )or even malaysian chinese cuisine,but does it really matters ?? i would like to say its an asian cuisine and those who visit malaysia and singapore do complete your experience with your bowl of laksa  ;)
ingredients :
1 carrot thinly sliced
8-10 french beans cut into long pcs
1 small headed broccoli ,into florets
1/2 cup tofu  chunks
2 tbsp sprouts ( moong,matki )
2 tbsp sliced spring onions
3 tbsp laksa paste homemade or store bought ( i used store bought yeo's laksa paste )
1 cup cooked thin or thick rice vermicilli noodles ( i used 1/2 cup thin rice vermicilli and 1/2 cup chinese noodles )
1 small can coconut milk
2 cups vegetable stock
1 tbsp  oil ( i used olive oil )
salt and ground black pepper  & red chilli pwd to taste
method :
Boil carrot,beans,sprouts,broccoli  sprouts & spring onions .Strain the vegetables and keep the vegetable stock ( dont throw away ).Heat oil in a saucepan,saute the laksa paste for 3-4 mins ,add vegetable stock and coconut milk ,keep stirring till it comes to boil ,add all vegetables,tofu ,noodles,seasonings and simmer for few mins.Serve hot.

Thursday, May 20, 2010

trikoni paratha ( sprouts paratha )

These parathas are very healthy,filling and very nutritious,basically a wholesome meal.The  gram flour here acts as a binding agent and hence used very less just to maintain the triangle shape .It wont give much taste to it  , but it really helps while folding into the desired shape  ,it will stick automatically with a little pressure given by the spatula ,some may find it little tricky to give this shape whilst on hot tava but if worked on low flame it will turn out perfect or else you may end up with a burnt paratha ;) .This stuffed paratha is always in the lime light in my family and friends circle for the reasons being healthy,its  shape  and particularly the lavish stuffing,it might be chilli friendly as we marwaris love hot and spicy food so please do adjust the chillies according to your taste buds.It is best served with sweet raita/lassi or yogurt,though my hubby will have it with  hot cut mango pickle :).Sending this to priya for her wonderful event let's sprout.
ingredients :
1cup par bolied sprouts (moong /matki) (it shud not be too soft and mushy )
1tbsp grated carrot
1tbsp finely chopped capsicum
1tbsp finely chopped onions
1tbs gram flour (besan)
1tsp red chilli pwd
2 finely chopped green chillies
1/4 cup water
salt to taste
oil for frying the parathas
regular aatta ( chapati dough )
method :
Mix water and gram flour together with no lumps formed,add sprouts,all vegetables,green chillies salt & red chilli pwd and mix well.Keep  this stuffing aside.Heat the tawa,roll out a regular size round chapati and put it on the tawa,heat both the sides for a few sec then on one side of chapati ,generously spread 2 tbsp of sprouts mixture all over it ,gently and carefully fold into triangle shape and press the folds slightly with the spatula,drizzle oil on it and carefully turn over.Drizzle oil on the other side too.Serve hot with sweet pickles/murrabba/chunda or yoghurt.

Tuesday, May 18, 2010

mini uttappams

Uttapams are very common and famous south indian cuisine and perfect dish for breakfast or for that matter any of your meals,i usually like to add vegetables in my uttapam so that it becomes quite healthy and filling and whenever i make my dosa batter i surely make uttapam once with that batter and we all are happy to have it.I usually make uttapa pikelets as my daughter loves this size and is easily attracted towards it :)
ingredients :
2 cups dosa batter
1 grated carrot
1 tomato finely chopped
1 onion finely chopped
2 tbsp spring onions chopped/finely sliced
finely chopped corriander leaves
1 tsp cumin seeds
1-2 green chillies finely chopped
1 tsp red chilli pwd
salt to taste
method :
Mix all the vegetables together,add green chillies,chilli pwd ,salt,cumin seeds and mix well.Take about 1-2 tbsp of batter and spread on a preheated non stick pan/tava/griddle in a circular way ( like a  small puri size ) and spread around a tbsp of mix veggies on top,drizzle some oil all over ,cook for a while and gently flip over with a spatula and cook for few mins.Serve hot with ketch up/green chutney/coconut chutney.

Monday, May 17, 2010

mung dal kachori

Mung dal kachori is one of my mother in law's recipe which is quite common in our home and especially on diwali and holi festivals, it is one of the favourite and compulsory snacks which has to be made by hook or by crook .The filling is made up of yellow spilt dal which is very healthy ,dry and is coarse (kinda granulated) which can be stored for couple of days in refrigerator and it can be used as and when required .We even stuff this leftover filling in whole wheat flour dough( regular chapati dough )and make yummy crunchy parathas out of it which tastes best with yogurt,i usually double the quantity of mung dal and make the filling more and store for few days so can make parathas and kachori chat as well.

ingredients for filling :
1 cup moong dal (split yellow mung dal )
2 tsp corriander seeds
1/4 tsp asafoetida pwd
11/2 tbsp red chilli pwd
1/2 tsp fennel /saunf ( though i didnt add this time as it was out of stock )
1 tbsp oil
salt to taste
method :
Wash and soak mung dal for 1-2 hrs,drain the water completely and grind into a paste ,add this paste in deep heavy bottom pan / kadhai,add oil and fry in low flame till it becomes granulated and leaves the pan ( stir continuosly so that it does not stick to the pan ),grind this into mixture so that no lumps are formed and is evenly seperated and again put back to pan and keep stirring till the fumes are gone and raw smell is gone,add salt,red chilli pwd,corriander seeds,fennel seeds and pwd and mix well,stir again for few mins and switch off the flame and let the mixture cool for sometime.

ingredients for covering :
1 cup plain flour / maida
2-3 tbsp oil
salt to taste
luke warm water
method :
Mix flour,oil and salt together with enough water to make a medium soft and smooth dough.Make small balls out of it ,take one ball and roll into small puri shape,spoon a mung dal of stuffing in centre,apply little water all around and seal the edges togther and flatten it and again roll into puri size,deep fry in medium flame till brown in colour and crisp.Serve hot with yogurt or tamarind chutney or let it cool down and store for couple of days.

Friday, May 14, 2010

reposting - hariyali cutlets

The other day i just called my mom who is in india and suddenly i happened to ask her wht  special was her breakfast and she gracefully answered hariyali cutlets....hmmm yum was immediately sounding green....kinda interesting and as usual i landed up asking her the recipe and in one shot she gave all the details,she is a darling mom ,she is never fed up of me asking her all her new recipes which she notes down from all her cookery shows..i really wonder at this age also...she must be around in her early 60's and yet she is so excited to invent something new in her kitchen everytime,and also she will call and shower me all her inventions with their presentations ofcourse ;)i am really missing her so much :((.The next day was sunday and what best other than these cutlets for the breakfast,i had all the ingredients at home as they are quite common and used almost everyday,it really turned out well,though simple but were healthy and delicious.This is my entry for sunday snacks-healthy snacks hosted by divya of dilse for the mth feb-mar 2010 and to preeti's green gourmet event.
ingredients :
1 cup fresh green peas ( I used frozen )
1/2 cup coarse semolina ( suji/rava )
1/2 cup rice flakes (poha)
3-4 green chillies
1 small pc ginger
1 tsp garam masala
1-2 tbsp yogurt ( adjust accordingly)
salt to taste
method :
Crush peas coarsely in your mixer and keep aside.wash poha under running water and strain and keep aside.Grind ginger and green chillies into a paste.In a mixing bowl add poha,peas,rava,ground paste,yogurt and garam masala & salt.mix well .Make a dough out of it,take lemon size mixture and give any shape as u like and shallow fry in oil on both the sides until brown in colour.serve hot with green chutney and tomato ketchup or your favaourite salads.

Thursday, May 13, 2010

paneer lollipops

 First day of the week ,Monday and what a lovely start, having a girls lunch potluck party at  one of my friends place,it was wonderful break after a long time with all different and yummeist dishes right from the starters to main course and ofcourse the desserts.This time i had taken starters as in our earlier potlucks i had already made rice,indian bread and side dish varieties and so just thought of some good palatable starters which will suffice for our chilled autumn weather here and finally a day before i decided to make these paneer lollipos after browsing as i wanted something new and eye catching dish and ooh lala..i went gaga over these breath taking lollipos when i landed on DK'S blog.There is no need of introduction to our lovely lady of chefinyou.Earlier also i have tried few of her recipes which turned out fantastic and this time i was very cool as i knew if im making something from her blog it has to be super cool :) and my other starter was my mom in law's dry moong dal kachori which will be my next post :)..till then happy cooking and njoy these yummilicious savoury lollipops. 
ingredients :
2 large potatoes ( boiled & mashed )
2 cups paneer ( grated /crumpled )
1 onion finely chopped
3-4 green chillies chopped finely ( adjust according to your taste buds )
2 tsp red paprika pwd ( optional ,add only if you want little hot and chatpata taste)
2-3 cloves of garlic grated
1 small pc ginger peeled & grated
2 tbsp corriander leaves finely chopped
1/2 tbsp soy sauce
21/2 tbsp cornflour
salt to taste
1/4 cup plain flour/maida
1 canned baby corn spears (15-17 baby corns)
oil for deep frying
method :
Mix mashed potatoes,paneer,green chillies,ginger,onions ,corriander leaves,salt,garlic,cornflour,soy sauce,salt all together and make a stiff dough ( if the dough is soft add more cornflour or paneer and make a tight dough and if too tight then add few drops of water ,though i had to add 1 tsp of cornflour more then the actual amount given  ) and keep it aside,meanwhile remove the baby corn spears from the can and drain all the excess water out of it .Take a small portion of the potato filling and pierce into the broader end of the baby corn and give the shape like a drum stick and repeat the process on all the required baby corns.Refrigerate it for 20 mins , (though this step is optional but i did it as i had enough time in my hands and will definately helped in mainting the shape and consuming less oil while frying,if you are in hurry you can avoid refrigerating).Place the plain flour in a flat  plate and dust all the lollipops one by one evenly and tap them slightly with your hands to remove excess flour and deep fry in medium flame till completely and evenly browned all over.Drain on paper towels and serve hot and immediately with ketchup.
Sending this to priya for hosting this mths T & T EVENT by lakshmi.

Tuesday, May 11, 2010

turai thalipeeth / ridge gourd mini pancakes

This is the healthiest and easiest recipe of using ridge gourd,many kids and adults too dosent like ridge gourd vegetable but if given this thalipeeth one will never come to know you have used ridge gourd in it ,usually thalipeeth is a very common maharashtrian dish which consists of various kind of flours ( wheat,gram,millet etc )onions,green chilleies and few spices ,but this thalipeeth is full of ridge gourd and i have not used any other flour so that the flavour of ridge gourd remains intact.In bangalore ,one of my friend who stays just next door to my apartment ,is a maharashtrian and whenever her mother in law comes over to stay ,she invites us for some snacks and also she keeps on chatting with us,once when she had come over she made this thalipeeth for our evening snacks with tea/coffee and i just loved them,since then i started making them in my kitchen,in melbourne turai is not easily available and so whenever i find them in some chinese markets i just grab them and use them in various ways. Sending these thalipeeth to preeti's  green gourmet event.
ingredients :
1 large ridge gourd /turai
whole wheat flour /atta/regular chapati flour ( quantity depends on ur size of the turai )
1-2 green chillies finely chopped
2 tbsp corriander leaves chopped
1/2 tsp turmeric pwd
1/2 tsp asafoetida pwd
1-2 tsp red chilli pwd (you can add or deduct according to your taste buds )
salt to taste
oil for shallow frying
method :
Wash ,trim and grate ( do not peel the turai ) the turai in a mixing bowl,squeeze all the water in seperate bowl (do not throw the water of turai,its very nutritious ) .Mix atta,corriander leaves,green chillies,red chiili pwd,salt in the grated turai and mix well to form a dough,if necesaary use the turai water which was kept aside and make a soft dough,meanwhile heat the tawa/griddle/pan and sprinkle some oil on it,dry your palms and apply little ( grease both ur hands ) oil on it and take a orange size ball and flatten it like puri size by your other hand fingers and make  hole with your finger right  on centre and place it gently on the heated tava.Drizzle generously some oil all over and let it cook till evenly brown on both the sides .Serve hot with green chutney or pickles.

pls note :After the dough is made use that dough immediately and do not keep for a while as it will start getting more and more softer and sticky because of its high water content and please do not throw the juice as its very healthy and nutritious ,if not in this dough then you can use in any side dish or while making chapati dough,sometimes it might be slightly bitter but still its very nutritious.

veggie burger

 On mother's day ,veggie burger was our lunch which was on demand from my princess ,everytime we passed by hungary jacks or nandos food outlet she will  start shouting " buger buger..mumma i want to eat buger " ... :) in her own language,so this time i finally thought will make burger at home and she was so excited when my husband brought the burger buns ,she was jumping with joy and i was awwed by her expression,and that itself made my day,she didnt even had patience while i was assembling the burger and she wanted to have it as early as possible,we three had a nice time having burgers at home .The patties here i have made is a vegetable patty but there are end number of ingredients which you can use to make your own,you can try  with garbanzo beans,kala chana,only potato or try adding oats..etc
ingredients for patties :
11/2 cup bolied and mashed vegetables ( carrot,beans,potato,peas and sweet corn kernels )
2 bread slices
1 tbsp ginger-green chilli paste
1  tsp red chilli pwd ( optional )
salt to taste
chaat masala to taste
1/2 cup suji/coarse semolina/rava
oil for shallow frying
method :
Add mashed vegetables in a mixing bowl,soak bread slices in water ,squeeze with your palms to remove excess water and mix in to the vegetable mixture,add ginger-chilli paste,salt,chaat masala,chilli pwd and mix well.Take an orange size mixture and give them round flat tikki shape ( little bigger then the original aloo tikki size ),dust the patties into rava from both the sides and slightly tap it from your hands to remove the excess rava from the patties and shallow fry on a non stic pan/tawa/griddle.Fry the patties on medium to low flame till evenly brown on both the sides ( it took me atleast half an hr as i wanted them to cook nicely and had used very little oil too )

assembling the burger
3 burger buns
3 patties
3 lettuce leaves
1/2 cup shredded lettuce and cabbage mix
mayonnaise ( home made /store bought )
cheese slice
1 tomato round sliced 
1 onion round sliced
tomato ketch up
mehod :
Cut the burger buns into halves.Heat the burger buns with little butter on both the sides on tawa/non stick pan.Place a lettuce leaf on bottom part of the bun,place the pattie on top,spread some mayonnaise on it,place a slice of tomato and onion on top,spread some shredded lettuce and cabbage on it and again if you like spread some mayonnaise ,then a cheese slice on top and finally the upper part of the bun,serve immediately with ketch up and fries or chips.

Sunday, May 09, 2010

green split mung dal chilla

Green split mung dal is very nutritious and healthy ,though when i was a kid i was not etall fond of this dal and i had to eat forcibily but sometimes when my mom used to make this green dosa/chilla i would love to have it ,she also uses lauki everytime in this dish as even lauki was not favourite amongst all our siblings ,and my mom's this lovely and unique combo of lauki and green dal chillas were our all time favourite snack/breakfast dish which we always cherish till date,and is also appreciated at my inlaw's place.Today i made these chillas for our breakfast and  being mother's day i am very happy to post this recipe which is one of my favourites mom's recipe .Sending this to jyoti of panchpakwan for her mother's day cooking celeberation event and preeti's green gourmet event.
ingredients :
1 cup split green mung dal ( chilka dal /split  mung bean )
1/4 cup lauki / ghia / bottle gourd/dudhi grated
2-3 green chillies
1 small pc ginger
14 tsp turmeric pwd
1-2 tsp red chilli pwd -optional( if using adjust to your taste buds )
salt to taste
oil for frying
method :
wash & soak dal for 2-3 hrs.Grind dal,green chillies and ginger coarsely using very little water,the batter consistency should be like dosa.Add grated lauki,red chilli pwd,salt and turmeric into this batter and mix well.Heat non stick pan/tava/griddle and grease it with little oil,spread a laddle full of batter in circular way just like dosa and drizzle some oil all over it,carefully with spatula turn over and fry till evenly cooked.Serve hot with   green chutney and ketch up.

Friday, May 07, 2010

masala puri

These small hot puris are quite tempting and perfect snack with evening tea/coffee during winters specially,as many of may not know about the weather here in australia unlike other countries ,the autumn has already surpassed summer season and soon winter will be taking over ,and now a days autumn is also very chilled with 9-16 c everyday and therefore we are craving for some hot and spicy foods ,these puris are quite common but still i wanted to post as this time i added some crushed garlic and the flavour was awesomely yummy.This goes really well with tea/coffee but i like it with chundas/murrabas too and also we can make and keep for a couple of days and can be taken along during your long train /flight journeys.I remember my mom making these puris with rice kheer ,the combo is very tasty ,you can make circular/regular round puri shapes too but i found this shape very different and attractive..wat say guys ??

ingredients :

1 cup wheat flour/aatta ( regular chapati dough )
1/4th cup besan/gram flour
2 tsp red chilli pwd ( adjust accordingly if using green chillies reduce the quantity )
1/2 tsp turmeric pwd
2 tsp green chilli -garlic paste ( optional )
1/2 tsp cumin seeds
handfull of finely chopped corriander leaves
1.2 tsp asafoetida pwd
salt to taste
1 tbsp hot oil + 1 tbsp oil
oil for deep frying
method :
Combine all the ingredients and knead into a firm dough with little water. Knead well and divide into equal portions. Roll out each portion into rounds . Cut the rounds into quarters .Deep fry in oil till both sides are light golden brown.Serve hot with tea/coffee or with pickes and sweet murrabbas/chundas.

Wednesday, May 05, 2010

rajma wraps/kidney beans burrito


This rajma burrito was our dinner made with my luncheon leftover jeera rice and rajma curry and was totally unplanned .As usual i was just browsing my fellow bloggers lovely spaces that afternoon and i landed on nayana's blog and i was inspired by her leftover bean burrito and immediately i thought why not try with my leftover rajma ,i am really fond of katti rolls/wraps/burritos and with this home made indianised rajma flavour the burritos were quite tempting and were quite simple and had no efforts ;).Sending these to divya of dilse for hosting this months global kadai-indian flavoured burritos event started by cilantro .
ingredients :
2-3 store bought or homemade tortillas
1 cup mixed shredded lettuce,carrot,cabbage ( crunchy salads of your choice )
2 tbsp sliced onions
method :
Heat the tortilla,spread about 1 tbsp of thick rajma curry ( i had used leftover which was made in the morning and so till evening it became quite thick so i used as it is after reheating ),top it with your favourite shredded crunchy salads and few sliced onions ,fold up from the bottom till centre and then fold in both the sides overlapping each other and serve immediately.

Tuesday, May 04, 2010

awards time again :)

Thank you jyoti of panchpakwan for showering me with these lovely awards.Sorry for posting late as my laptop was sick for last 10-12 days and it got fixed yesterday only and since then i m back with all my piled up recipes in my draft with a bang :P.I am really inspired by all my fellow bloggers who are great mentors for a newbie like me .
The rule is to share my 5 favourite recipes and as jyoti said its definately difficult to choose ,but i have in that case i would like to share few of my all time favourite recipes ....
Also i would request to all my fellow bloggers to grab these awards from here as its difficult to name ,whoever   i m thinking of already have these awards in their blogs so just cant figure out so as to whome should i pass on..