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Friday, December 31, 2010

Aloo Shimla Mirch - Potato and Bell pepper Subzi and my 100th post

 Wishing all my readers a very happy, prosperous, healthy and peaceful NEW Year...
I'm a little excited too as this is my 100th post.I did not think I was going to survive so long.Its all due to the love and support of my readers and my dear blog pals. Thank you.
Sharing with you all one of my favorite subzi.. Aloo Aur Shimla Mirch.

  • 2 medium potatoes peeled and cubed
  • 2 bell peppers/Capsicum/Shimla Mirch cubed
  • 1 small red onion finely chopped
  • 2-3 cloves of garlic minced
  • 1" piece of ginger grated
  • 1 large tomato chopped
  • 2-3 green chillies chopped finely
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp cumin-cilantro powder
  • 1/2 tsp cumin seeds
  • salt to taste
  • oil
Preparation : Heat oil in a pan. Add cumin seeds ,when they splutter add onion and saute till golden brown, Now add minced garlic and fry for a minute. Add the tomatoes , green chiilies and ginger. Mix well. Fry for about 2 minutes. Next add all the dry spices (tumeric powder, red chili powder, cumin-cilantro powder, salt). Mix well. Add the potatoes and about 1/4 cup water. Cook on medium heat covered for about 8-10 minutes. Keep stirring from time to time. Now when the potatoes are halfway done/cooked, add the bell pepper. Mix well. Cook covered for about 5-8 minutes. Add fresh cilantro and mix well. Your Aloo-Shimla Mirch is ready to serve. Goes well with Phulkas and Parathas.

Thursday, December 30, 2010

Gobi Ka Paratha - Flat bread with Cauliflower stuffing

Parathas...I just love them . There are so many variations you could have. Its a complete meal by itself. Parathas could be served for breakfast, lunch or dinner.

Ingredients :

For the paratha dough
  • 2 1/2 cups wheat flour
  • 1/4 tsp salt
  • 1 tsp ajwain/carom seeds
  • 1 cup water
  • 1 tbsp oil
For the Stuffing
  • 2 cups grated cauliflower/Gobi
  • 2 green chillies finely chopped
  • 1" piece ginger grated
  • 1 tbsp fresh cilantro chopped
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chili powder
  • 1/2 tsp amchoor powder/dry mango powder
  • salt to taste
Preparation :
  • Mix all the Paratha dough ingredients mentioned above and knead the dough for the parathas. Keep it aside.
  • Make the stuffing by mixing all the ingredients mentioned for the stuffing.
  • Now divide the stuffing into 8 equal parts to make 8 parathas. Also divide the dough into 8 balls.
  • Now roll each ball into a disc. Place the stuffing in the center and very gently bring the edges together and seal it on top. Now roll it again into a disc about 1/4 " thick. Cook the paratha on a hot griddle/Tawa using oil, butter or ghee. Cook on both sides applying oil/butter.
  • Your Gobi Da Paratha is ready to serve with some yoghurt and pickle.
Helpful tips :
  1. I use the food processor to finely grate the Cauliflower. Its a great time saver.
  2. Make sure you squeeze all the water/juice from the cauliflower or it will be hard to roll the parathas.
  3. If you find hard to roll parathas this way you could do it the layering way. Roll one disc. Place the filling and then place another disc on top and roll it just a bit.

Wednesday, December 29, 2010

Lauki with Moong Dal - Bottle Gourd and Lentil

This is a quick recipe and goes well with any Indian bread or even rice. Lauki /Bottle gourd is one vegetable that is not really popular at our house..except that I'm the only one who likes it. So have to find ways to make it more suitable to the palate of my kids and DH. So here is one more way of preparing Lauki.
  • 1 small lauki / 3 cups lauki peeled and diced
  • 1/4 cup yellow moong dal washed and kept aside
  • 1 small onion finely chopped
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 1 large tomato chopped
  • 2 green chillies slit
  • 1/2 tsp mustard seeds
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • salt to taste
  • oil
Preparation : This was cooked in the pressure cooker , hence quick recipe. Heat oil in a pressure cooker pan. Add mustard seeds. When they crackle add onion. Saute till golden brown. Add garlic paste. Fry for a minute. Add the ginger paste, tomato, green chillies. Stir fry for about a minute or two. Add turmeric powder, red chili powder, salt. Mix well. Now add the lauki/bottle gourd. Mix well. Add the moong dal. Add 1 cup water. Pressure cook until cooked. (1-2 whistles). Your Lauki with Moong dal is ready to serve. Garnish with fresh cilantro leaves.This recipe serves 4.

Tuesday, December 28, 2010

Gobi Manchurian- Cauliflower Manchurian

Gobi Manchurian 
Gobi Manchurian 
Gobi Manchurian is a very popular Indo-chinese dish. It could be served as a starter or a side dish. I prefer mine with vegetable fried rice.
For the Manchurian/Cauliflower fritters
  • 1/2 lb cauliflower cut into florets
  • 1/4 cup all purpose flour
  • 1/4 cup corn starch
  • salt to taste
  • 1/2 tsp red chili powder
  • about 1/2 cup water
  • oil for deep frying
For the Manchurian Sauce
  • 1 1/2 tbsp oil
  • 1 tsp garlic paste
  • 2 -3 green chillies chopped
  • 1/4 cup spring onions chopped
  • 1 tbsp soy sauce
  • 2 tsp red chili sauce
  • 2 tsp vinegar
  • 1 1/2 tbsp tomato ketchup
  • salt to taste
  • 1 cup water
  • 1 tsp cornstarch dissolved in 1 tbsp water
Preparation :
  • Mix flour, Corn starch, salt, red chili powder and make a batter with water. Add the Gobi/Cauliflower florets and mix well. Deep fry. Keep aside.
  • For the Sauce- Heat oil in a pan. Stir fry the garlic paste and the whites of the spring onions(the green is reserved for the garnish) for about a minute. Add the green chillies, soy sauce, red chili sauce, vinegar, tomato ketchup on low flame. Stir. Add water and bring to boil. Add the corn starch paste and stir continuously. Adjust the salt. Just when the sauce thickens, add the greens of the spring onions and the Manchurian/fritters. Mix it well.
  • Your Gobi Manchurian is ready to serve.
  • This recipe serves 4.

Monday, December 27, 2010

Black Bean and Avocado Salad

Can it get any healthier than this... This is another one of my quick , easy and healthy recipes. Not to mention huge on flavor too.. I'm sure you must be enjoying yourselves with kids being home for the holidays. As a mother of 2 boys I'm constantly thinking about making quick and easy meals as many can relate to me they get hungry all the time. I guess the wintry cold makes us hungry too..and many a times I get too lazy , I just want to sit by the fire place enjoying a good movie or read a book. So this recipe comes to the rescue on those lazzyyyyyyyyy days...

Ingredients :
  • 1 15 oz can black beans drained and rinsed
  • 1 cup red onion finely chopped
  • 1 avocado peeled,pitted and diced
  • 1 jalapeno chopped
  • 1/4 cup cilantro leaves chopped
  • salt to taste
  • 2 tbsp freshly squeezed lemon juice
Preparation :
  • In a bowl mix all the ingredients in the order mentioned above and serve.
  • This recipe serves 4.

Friday, December 24, 2010

Chocolate Raspberry Cake

Wishing You all Merry Christmas and Happy Holidays...
Baked this cake today on Christmas eve and the kids loved it. They are eagerly waiting for the magic of Christmas to unfold when they wake up tomorrow . They can't wait for morning when their dear Santa would have left them presents...The excitement of it all..My 7 year old has been asking me a whole bunch of questions..about Santa and his reindeer and kids have such vivid imagination..My 3 year old is just Beginning to know about Santa and has been singing ' Santa Claus is coming to Town...' and 'Jingle Bells..Jingle Bells'...
So how about You.. Have you been Naughty Or Nice !!!!

For the cake

  • 1 1/2 cups all purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 2 tsp vanilla essence
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup raspberry juice
  • 1 cup sugar
  • 2-3 tbsp raspberry preserve for the filling
  • 2 eggs

For the Chocolate Icing/Frosting

  • 2 2/3 cups confectioners' sugar
  • 6 tbsp unsweetened cocoa powder
  • 6 tbsp butter
  • 5 tbsp evaporated milk
  • 1 tsp vanilla extract

Preparation :

  • Preheat over to 350 degrees F. Grease a 9" round cake pan.
  • In a large bowl sieve together flour, cocoa, baking powder and salt. Add sugar and vanilla essence. Mix well.
  • Add the oil, raspberry juice and eggs. Mix until all the ingredients are blended, either by hand or an electric mixer at low speed.
  • Pour into the prepared cake pan and bake for about 35-40 minutes until a wooden pick inserted in the center comes out clean.
  • In the meanwhile prepare the Icing/Frosting: In a bowl sieve together sugar and cocoa and keep aside. In another bowl cream butter until smooth. Gradually add the sugar mixture alternately with evaporated milk . Add the vanilla. Whisk till light and fluffy.
  • Now allow your chocolate cake to cool before you apply the frosting or the filling.
  • Once its cooled slice the cake through the middle to make 2 layers. Add the raspberry preserve as a filling between the 2 layers.
  • Apply the chocolate frosting and decorate with fresh raspberries.

Icing/Frosting Recipe from here.

Wednesday, December 22, 2010

Blueberry Muffins

Blueberry muffins are a huge favorite in our house. They are easy to make and make great after school snack, breakfast or even dessert. With the holidays and the kids being home, this is an excellent baking project with kids.

Recipe adapted from here. What I like about this recipe is that the muffins have a beautiful crumb topping which makes them irresistible.

  • 1 1/2 cups all purpose flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1 egg
  • 1/3 cup vegetable oil
  • 1/3 cup milk
  • 1/4 cup orange juice
  • 1 cup fresh blueberries

For the crumb Topping:

  • 1/3 cup all purpose flour
  • 1/2 cup sugar
  • 1/4 cup butter at room temperature

Preparation :

  • Preheat oven to 400 degrees F and line your muffin pan with muffin liners.
  • In a bowl sieve together flour and baking powder. Now add sugar. Mix well.
  • In another bowl add the egg(beaten), oil, milk, orange juice. Whisk it well.
  • Add this to the dry ingredients and mix well. Gently fold in the blueberries.

  • Now time to prepare the crumb topping-Mix together the topping ingredients until they have a crumb like consistency.

  • Fill the muffin cups with the muffin batter almost to the top.

  • Sprinkle them with the crumb topping. Ue liberal amounts.

  • Bake for about 20 -22 minutes or until the topping is golden brown. Voila you have your blueberry muffins.
  • This recipe makes 10 big muffins.
My kids could'nt even wait for the muffins to cool down and wanted to have it right away it. But they did wait and they absolutely loved these muffins.

Friday, December 17, 2010

Moong Dal Ka Halwa

Moong dal ka Halwa is a winter dessert. Its a Rajasthani dessert and its prepared during winter as it keeps you warm from the bitter cold. Since we are already experiencing the bitter cold here in the East Coast ..what better time to make this dessert.

  • 1 cup yellow moong dal
  • 1 cup ghee/clarified butter
  • 3/4 cup sugar
  • 1/2 cup milk
  • cashews fried in ghee

* You could add 1 cup sugar instead of 3/4 cup. Adjust the sugar to your liking.

Preparation :

  • Soak moong dal in about 3 cups water for 4 hours.
  • Drain the dal and grind it. (It does grind well without any water, if you really have to and find it difficult to grind , add very little water).
  • Heat ghee in a thick bottomed pan and saute this dal paste till its golden brown. This should be done on medium to low heat and keep on stirring continuously or it will get burnt. This step took me almost 40 minutes.
  • In another pan warm the milk and add sugar. Heat till the sugar melts.
  • Now add this milk/sugar to the dal and stir it well. Keep it on low heat till the liquid is all absorbed and it has the consistency of halwa.
  • Add the fried cashews. Stir well. Cook for another minute.
  • Your Delicious Moong Dal Halwa is ready to serve.
  • This recipe serves 4.

Friday, December 3, 2010

Gajar Ka Halwa - Carrot Pudding

Gajar ka Halwa/Carrot Pudding is my favorite dessert. I must say Gajar ka Halwa is quite popular and needs no introduction. I was kind of suprised to see I don't have this recipe on my blog. I have made this dessert several times..and when I look back the reason being each time its made there's not even time to click pictures. The aroma of this delicious dessert is irresistible and its devoured in minutes.
  • 4 cups grated carrot
  • 1 cup sugar
  • 1 cup whole milk
  • 1/2 cup mava powder
  • 3 tbsp ghee/clarified butter
  • 2/3 cup cashews, almonds, raisins
  • 1/2 tsp cardamom powder


  • Heat ghee in a thick bottom pan/Kadai. Fry the nuts. Add the grated carrot and fry for about 2 minutes on medium heat.
  • Add sugar and mix well. Now add milk and mix it well. Keep on low-medium heat and let it cook unil the milk has almost been absorbed. Keep on stirring from time to time.( This step takes the most time,but its all worth it when you see the results...)
  • Now add the mava powder and mix it well. Cook on slow flame until the halwa starts to leave the sides of the pan.
  • Now add the cardamom powder and take it off the heat.
  • Your Gajar ka Halwa is ready to serve. Best enjoyed warm or at room temperature. Could also be served with ice-cream.
  • This recipe serves 4.