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Sunday, April 25, 2010

Mushroom Manchurian

I have tried this Mushroom Manchurian recipe from my bloggywood buddy Ashalatha's blog Asra Ashaon Ka.
Those of you who Know Ash are aware of her creativity and her beautiful posts she writes. As beautiful as she writes , her recipes are delicious and mouth watering too..Not to forget her awesome and inviting Clicks. I guess my words may not do justice to her space..it would be best to visit her blog and check it out first hand. Also check out her other space (arts and crafts) as well - Hastkala Ashaon Ka.
Thanks Ash for this wonderful recipe and I would say if you are looking for the perfect Mushroom Manchurian recipe..this is the ONE...We all loved it even though my kids don't care for Mushroom, but this one was a winner...

Note : I have used Ching's Secret dark Soy sauce for this recipe as that was the only one I had hence my Mushroom Manchurian looks a bit dark compared to her's...

Saturday, April 24, 2010

I'm an Aunt Again !!!. Time to Celebrate.

Baked this cake to announce the arrival of a precious BABY BOY !!!. My younger sister has been blessed with a healthy baby boy. Both Mommy and baby are doing fine ..and ofcourse the daddy and the proud BIG Brother are fine as well... I'm so excited to be an Aunt again..and can't wait to hold the little baby in my arms when I visit them in June...

Tuesday, April 20, 2010

Escarole Pakoras- Escarole Fritters

Pakoras are served as a snack or appetizers. There's nothing which can compare to crispy hot Pokaras with a cup of steaming hot tea or coffee. Pakoras are basically vegetables, bread, paneer or even chicken dipped in a batter of gram flour and deep fried. This is what I made last evening for my tea time snack. I made Escarole Pakodas.
Now before you start thinking, whats up with this girl..she's obsessed with all the green vegetables. Yes I did post a recipe on Escarole Wali Dal and Vegetable Farfalle with Spinach and now Escarole Pakoras. But let me explain my situation. I guess I've figured it out. Whenever I go to the farmers market for my vegetable shopping I end up with way TOO much. Its like a kid lost in a candy store. Seeing so many fresh vegetables and fruits around you, I just get carried away. End result so many vegetables and with just 4 members in my family..do you think we'll be able to do justice to these poor vegetables..so thats whats been happening. I guess now when I go next time..I'll just be a littler more in check... So guys this is the last of the Escarole I had..so made these cripsy Pakoras/Fritters which I tried for the very first time and they turned out good as my kids and DH finished them all...Good thing I took some clicks just before I served them... LOL.

Ingredients :
  • 2 cups chopped Escarole
  • 1 1/2 cups gram flour/Besan/Chickpea flour
  • 2 green chillies finely chopped
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1/2 tsp amchur/dry mango powder
  • salt to taste
  • water
  • oil for deep frying

Preparation :

  • Mix the gram flour, turmeric powder, red chili powder , amchur powder and salt with little water to make a thick batter. Mix it well and make sure there are no lumps.
  • Now add the chopped Escarole and green chillies and mix it well and make sure the batter is still of thick consistency. (Now at this step, you could add a little water if its too thick to make the pakoras or add a little flour if the batter is too thin. It shoud be of a spoon drop consistency).
  • Now's the fun part...Carefully scoop the batter with your hand and gently drop them into the hot oil. You could even use a spoon to do this. Take a spoon full and gently drop them. Deep fry the Pakoras in hot oil on a medium flame till golden brown in color.
  • They are ready to serve with green chutney or ketchup and a hot cup of tea.
  • This recipe yields 16-20 Escarole Pakoras/Fritters which could serve 4 .

Thursday, April 15, 2010

Easy Cheesy Vegetable Farfalle and Awards

Farfalle is a bow-tie shaped pasta. It is derived from the Italian word "Farfalla" which means a butterfly.
Today's recipe has been inspired by the pasta recipe at Sheba's blog- Art, Food and Travel Chronicles. She has an awesome space and it is indeed about art, food and travel as the same specifies..In short its a celebration of life...Sheba has shared 'I love your Yummylicious Food Blog' award with me. Also let me mention Maya and Lakshmi these talented buddies from Yummy O Yummy.. In a short span of time they have won many hearts(or should I say stomachs) with their yummylicious recipes. They have shared a bunch of awards with me as well. Thanks Sheba, Maya and Lakshmi.

  • 2 cups uncooked Farfalle pasta
  • 2 cups of baby spinach
  • 1 cup sliced mushroom
  • 1 bunch broccoli florets
  • handful cherry tomatoes
  • 2 cloves of garlic sliced
  • 8- 10 ounce Velveeta Cheese (Kraft)
  • 1 tablespoon Olive oil
  • 1/4 cup milk
  • salt to taste
  • black pepper to taste

Note : Velveeta is pastereized cheese

Preparation :

  • Cook pasta as per package directions. Just when the pasta is almost cooked, add the baby spinach and let it cook for 2-3 minutes. Drain pasta and spinach.
  • In a pan heat oil. Add garlic and fry for about a minute. Add the sliced mushrooms and broccoli. Fry for about 2 minutes. Add the cherry tomatoes. Next add the Velvetta cheese and milk and keep it on low flame. When the cheese is almost melted, add the cooked pasta and spinach to it. Season with salt and pepper. Stir it well and cook for 2-3 minutes.
  • Cheesy Vegetable Farfalle is ready t o serve. This recipe serves 4.

Now is the time to celebrate the love and support of my fellow blogpals who have shared these Awards with me, which I dearly cherish... I dedicate these awards to all my fellow bloggers. Happy Blogging !!!.

Monday, April 12, 2010

Escarole Wali Dal - Escarole and Red Lentils

Escarole and Red Lentils
Escarole according to Wikipedia is a broad-leaved Endive(Endive is a leafy vegetable). It has pale green leaves and is less bitter than the other varieties like Bavarian endive, Batavian endive, grumolo, scarola, and scarole. Escarole is rich in fiber, folic acid, vitamin A and vitamin K.

The inspiration for this preparation was Palak dal (Spinach Dal). Since I'm always excited to try out new recipes and combinations, this combination was put to the test and this dal was an instant hit at our house.

Split Masoor dal - Red lentils
Ingredients :
  • 1 cup split Masoor dal /red lentils
  • 1 bunch of Escarole chopped
  • 1 small onion finely chopped
  • 2 large tomatoes chopped
  • 4 green chillies slit
  • 1 tbsp ginger-garlic freshly grated
  • 1 tsp cumin seeds
  • pinch of hing / asafoetida
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp cumin-cilantro powder
  • 1/2 tsp amchur powder/dry mango powder
  • 3 tbsp oil
  • salt to taste
Preparation :
  • Wash the dal. Wash and chop the escarole. Pressure cook it with 4 cups of water, salt and turmeric till cooked.
  • For the seasoning/Tadka - Heat oil in a pan. Add the cumin seeds. When they splutter add hing. Add the chopped onion and saute till no longer get the raw smell. Add the grated ginger-garlic and fry for about 1 minute. Add the chopped tomatoes and slit green chillies. Fry for about 2 minutes and add red chili powder, cumin-cilantro powder and amchur powder. Fry till the oil leaves the masala. To this add the cooked dal and escarole and bring it to a boil. Adjust the seasoning and let it simmer on low heat for another 2-3 minutes.
  • Your Escarole Wali Dal is ready to serve. This goes well with rice or any Indian bread of your choice.
  • This recipe serves 4.

Thursday, April 8, 2010

Carrot and Honey Milkshake

When I eat fresh fruits and vegetables I just feel healthy already. I know we should exercise as well. I'm guilty as I don't exercise as often as I should. So at least I try to eat right. This morning as I looked at my fresh vibrant orangy carrots I could'nt resist the temptation for a chilled glass of Carrot and Honey Milkshake. Also its been pretty hot since last couple days..But I'm not complaining since I love when the sun's out and everything around you looks gorgeous. Lets toast to this beautiful sunny weather...

Even Mr. Carrot here approves of this healthy Milkshake. !!!! This has been inspired by my dear blogpal Padhu from Padhu's Kitchen , who is a queen of vegetable and fruit carving and ofcourse has a wonderful collection of delicious and creative recipes.
  • 2 cups grated carrot (2 large carrots)
  • 4 cups milk
  • 2 tbsp honey
  • 1/2 cup ice
Procedure :
  • Wash, peel and grate the carrots.
  • In a Blender , add the grated carrots and about a cup of milk and blend till smooth. Now add the rest of the milk , honey and ice and blend.
  • Serve immediately. This recipe serves 3-4.
Now you could strain the milkshake through a fine strainer before serving or serve as is. Also you could add a little sugar if the carrots are not sweet enough.

Tuesday, April 6, 2010

Bhindi Masala- Okra Masala

This Bhindi/Okra recipe is quick and easy to prepare. The main key ingredient is Cilantro/Coriander. This recipe uses freshly chopped Cilantro and also uses dried powdered Cilantro.
Ingredients :
  • 1 pound Bhindi/Okra
  • 1 onion finely sliced
  • 1 large tomato chopped
  • 1 " piece of ginger cut into julienne
  • 1/2 tsp cumin seeds
  • 1/2 tsp turmeric powder
  • 1 tbsp cumin-cilantro powder
  • 2 tbsp freshly chopped cilantro
  • 3 tbsp oil
  • salt to taste


  • Wash and dry the Bhindi/Okra. Cut both the ends and slit them horizontally.
  • Heat oil in a pan and add cumin seeds. When they splutter add the onion and fry till golden brown. Add the chopped tomato and ginger. Fry for about a minute.
  • Add turmeric powder, cumin-cilantro powder and freshly chopped cilantro. Fry for about 2-3 minutes.
  • Add the Bhindi/Okra and salt. Mix well. Cook covered over medium to low flame till almost cooked. Stir occasionally. Cook uncovered on high flame for the last 2-3 minutes till Bhindi Masala is fully cooked.
  • Bhindi Masala is ready to be served. This recipe serves 4.

Saturday, April 3, 2010

Easter Bunny Cake.

Wishing Everyone A HAPPY EASTER. We baked an Easter Bunny Cake today and it was a great fun project especially frosting our bunny cake. Its basically a simple vanilla cake recipe adapted from here and we used Betty Crocker's Rich and Creamy Vanilla Frosting.

  • 2 round vanilla cakes (9" each)
  • 1 can Betty Crocker's Rich and Creamy Vanilla frosting( 160z)
  • M&Ms and Twizzlers for the decoration(eyes,nose,mouth and whiskers)
  • Yellow food coloring for the bow tie(optional)

Preparation : Assembling of the Easter bunny cake can be done as follows:

Bake two round cakes. Let them cool for about an hour before you begin frosting.
Now cut one of the round cakes as per the click below. This will be the bunny's ears and the bow tie.

Now assemble them on a cookie sheet or cardboard lined with aluminium foil.

Let the fun begin. Frost the cake and give some character to our bunny.