Sunday, May 31, 2009

Aval Upma

One afternoon i was feeling very hungry and wanted to prepare a dish very quickly and tasty too, then i thought of Aval ( Rice flakes). Just came out excellent. If you are in rush, you can prepare this.

Rice Flakes tossed with traditional tempering of mustard seeds, chillies and curry leaves and served with lemon wedges. With lemon wedges it tasted awesome.

Thias is going to participate In " Breakfast Event " hosted by Divya of Dil se


Aval (Rice Flakes) - 1 cup
Mustard seeds - 1/2 tsp
Split chana dal - 1/2 tsp
Urad dal - 1/2 tsp
Onion - 1 , finely chopped
Green chillies - 1, finely chopped
Asafoetida - a pinch
Turmeric powder - 1/4 tsp
Curry leaves - few
Salt to taste
Lemon wedges to serve

For Garnishing
Grated coconut - 4 tsp
Coriander leaves , chopped - few

  • Clean, wash and soak rice flakes in enough water for 10 Min's.
  • Heat oil in a wok and add the mustard seeds.
  • When it splutters add asafoetida, curry leaves, green chillies and onion and fry till the onions turn translucent.
  • Then add turmeric powder, salt and mix well.
  • Add rice flakes to it and mix well well and cook on low flame for 2 Min's.
  • Garnish with grated coconut and coriander leaves and serve immediately with lemon wedges.
Padma and Shuba both have passed me this lovely award.

Thank u padma and shubha.

Friday, May 29, 2009

Chicken Curry


This is going o participate in " The Potluck - Chicken " event hosted by Vicky Xavier of Viki's Kitchen.

Chicken - 25o gms, cut into pieces
Onion - 1 chopped
Tomato Puree - 1 small cup
Coriander seeds - 1/2 tsp crushed
Garlic - 4 flakes chopped
Ginger - 1" piece
Dry Red Chillies - 5 to 6
Garam Masala - 1/2 tsp
Coriander powder - 1 tsp
Kassori Methi - 1 tsp (dry Fenugreek leaves)
Coriander leaves - few
Salt to taste
Oil - 2 tsp

  • Heat oil in a wok, add onion to it and fry for 2 Min's.
  • Then add coriander seeds, ginger, garlic and red chillies to it and fry for few Min's.
  • Add chicken to it and mix well and leave it for 3 Min's.
  • Then add tomato puree, garam masala, coriander powder and mix well. Add enough water for the chicken to cook. Mix once or twice in between.
  • When chicken got cooked add kasoori methi to it and mix well and leave for 1 min and switch off the flame.
  • Garnish with chopped fresh corriander and serve hot with rotis, rice.

Tuesday, May 26, 2009

Mushroom Pulao

Spicy and tasty mushroom pulao was on the menu for yesterday's lunch. I bought mushrooms to make mushroom roast as side dish for sambhar. He was also at home. It was almost lunch time, me bored of every time making sambhar, rasam for lunch. So i thought i do some variety rice. Then i thought i would make mushroom pulao. First time i made this. I was thinking oh god how will it end up. Thank god it ended up with tasty and yummy pulao. And i got a very good feedback from him too. : )

This is going to participate in " Monthly Mingle : Ravishing Rice " hosted by Nags of Edible Garden


Mushrooms - packet
Basamti Rice - 2 cups
Cinnamon - 1 stick
Cloves - 3
Onion , chopped - 1
Salt to taste
Ghee or oil - little

For the Ground masala
Garlic - 6 pods
Ginger - 1" piece
Green chillies - 2
Fennel seeds - 1/2 teaspoon
Pepper Corns - 1/2 teaspoon
Cumin seeds - 1 teaspoon
Cardamom - 1
Mint leaves - few
Coriander leaves - few


  • Cook basmati rice in enough water along with cinnamon, cloves and drop of ghee or oil and keep aside.
  • Heat oil or ghee in a wok and add onion and fry it till turns
  • Add the grounded paste to it and fry for 2 Min's.
  • Then add mushrooms to it and stir well. Add little water and cook till the mushrooms are cooked.
  • Add salt to it and stir well.
  • Now add the rice to it and mix gently and serve hot.

Saturday, May 23, 2009

Chilled Cucumber Dill Soup

Dill leaves looks feathery. They are slightly bitter in taste. So taken only in combination. If taken regularly aids digestion and prevents constipation, help improve the functioning of the stomach. This fresh green plant is used as flavoring for soups, sauces and etc.


This is going to participate in " SWC- Cooking with Greens " hosted by Sowmya of Creative Saga.

Cucumber - 2
Fresh Dill leaves - 1/2 cup, chopped
Yogurt - 1 cup
White Pepper - 1/2 teaspoon
Garlic cloves - 1 , Minced
Salt to taste

  • De seed the cucumber and cut into chunks and keep aside.
  • Cook the chopped dill in 1/4 cup water and keep aside. Let it cool.
  • Grind the cucumber and dill in a food processor until pureed.
  • Transfer this mixture to a bowl.
  • Add yogurt, garlic, salt , and pepper and stir well.
  • Chill until served.

Wednesday, May 20, 2009

Cheese Omelet


Cheese, grated - 1 small cube
Onion - 1, chopped small one
Eggs - 2
Parsley - 1 tsp
Mint - 1 tsp
Milk - 2 tsp
Turmeric powder - 1/4 tsp
Salt and Pepper to taste
Butter - 2 tsp

  • In a mixing bowl beat eggs with salt and pepper
  • In another bowl, beat in the milk, parsley, onions, mint and cheese.
  • Transfer this to mixing bowl and mix well.
  • Heat butter in a skillet pour the egg mixture and spread out evenly.
  • Reduce the heat to low flame and cook until the omelet begin to get firm.
  • Turn the omele with the spatula and cook for 2 Mins.
  • Serve hot.

This is going to participate in " My Favorite things : Cheese " hosted by Poornima of Tasty Treats .

Monday, May 18, 2009

Veg Noodles


Noodles - 1 small packet
Spring onions - Few, chopped
Carrots, Cabbage, Beans, chopped - 1 cup
Vegetable stock - 1 cup
Corn flour - 1 tsp
Soy sauce - 1 1/2 tsp
Chilly sauce - 1 tsp
Pinch of Ajinomotto
Salt to taste

  • Boil 2 cups of water with one drop of oil in a pan. Let it bubble.
  • Now add noodles to it and cook for 3 to 4 Min's.
  • Immediately wash the noodles in cold running water and drain well using a strainer and keep aside.
  • Heat oil in pan, add chopped spring onions to it and fry for 2 Min's.
  • Add vegetables and fry it low flame for 4 Min's.
  • To the vegetable stock add cornflour, soy sauce, chilly sauce, ajinomotto and salt to it and mix well. Pour this into the pan.
  • Boil it and when it becomes thick add noodles to it and mix it.
  • Serve hot with tomato ketchup.

Wednesday, May 13, 2009

Mint Roti


Wheat Flour - 2 cups
Mint Leaves - 1 cup
Salt to taste
Ghee or oil for cooking

  • Dry roast the mint leaves on hot tava till it becomes crispy and then crush it.
  • Combine flour, mint leaves and salt using water and make a soft dough.
  • Divide the dough into equal portions and roll out the dough.
  • Cook on hot tava on both sides using ghee or oil.
  • Serve hot with your favorite gravy.
This is going to participate in " JFI - Mint " hosted by Ashwini .

Tuesday, May 05, 2009

Carrot Pachadi / Raitha


Carrot, grated - 1/2 cup
Curd - 1 cup
Green Chilly - 1
Mustard Seeds - 1/4 tsp
Curry leaves - few
Salt to taste
Oil - 1 tsp

  • Heat oil in a pan, add mustard seeds to it.
  • After it splutters, add curry leaves, green chilly and salt to it.
  • Fry it and then add grated carrot to it.
  • Fry for 2 Min's or till raw smell goes off.
  • Mix carrot well with the curd.
  • Garnish with coriander leaves to it and serve.
This is going to participate in " FIL - Carrot " hosted by Sanghi of Tasty Bites .


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