Here’s one of the best starters or rather favorite vegetarian starter that most of us love. Aloo 65 is a deep fried starter marinated in yoghurt along with some spice powders. This dish can be served as a sides with plain rice and curry or as an appetizer. Try it!!
Gulab Jamuns!!! The name itself makes me hungry. I simply love gulab jamuns and I’m sure most of you love them too. This is one such distinctive dessert made mostly on special occasions or on festive days. I have made them many times using the store bought mix. Though this is an easy option, these homemade one’s are the healthy choice.
While going through my hand written cook book, I found this recipe which said gulab jamuns can be made using milk powder. Luckily I had milk powder with me, which is one of the main ingredients in this recipe. I quickly gathered the ingredients and made these yummy gulab jamuns. Do try this easy gulab jamun recipe and let me know your feedback in your comments.
Easy Gulab Jamun Recipe | Gulab Jamun Using Milk Powder
Prep Time: 15 minutes
Cook Time: 1 hour, 20 minutes
Total Time: 1 hour, 35 minutes
Yield: Makes 10-12 Jamuns
Gulab Jamun !! A easy dessert recipe using milk powder.
Milk Powder – 1 cup (I used Amul)
Maida/Plain Flour – 1/3 cup
Baking Soda – pinch
Yogurt – 2 tbsp
Salt - pinch
Oil / Ghee – 1 tsp
Few Almond slices for garnishing
Sugar – 1 cup
Cardamom – 3 pods
Rose Essence – 2 drops (optional)
Water – 1/2 cup
In a pan, add water, sugar, cardamom and mix well. Bring this to boil until you get syrup consistency.
Now, add rose essence and mix well. Keep aside.
For the dough:
In a wide bowl, add milk powder, flour and soda. Mix well.
Add oil or ghee and 1 tbsp of yogurt.
Knead until you get a soft and sticky mixture. If the mixture is dry or crumbly add another tablespoon of yogurt and knead.
Now, pinch small part of dough and roll between you palms to make ball. Make sure that there are no cracks. You can grease your palms with little ghee to avoid the dough from sticking to your hands.
Place a pan on the flame and pour oil to deep fry the balls.
When the oil is heated up, carefully slide the rolled balls. Make sure you fry them on low flame. At first the jamuns will sink at the bottom then slowing pop up. Turn each ball using a slotted spoon frequently for even frying.
Remove them on tissue paper to drain excess oil.
Once the balls cool down, add them to the prepared sugar syrup and set aside for an hour. Make sure that the syrup is slightly warm when you all the balls.
Serve sprinkling some sliced almonds or other nuts.
As you all know I have been away from blogging for some time now. This is because we relocated for good reasons to our hometown, Bangalore. As I write this post my mind is still reminding me every moment spent there in Ahmedabad, with those special memories attached with my little bundle of joy: my Son :)
It has been a very sweet place to live with family; I will treasure longing memories and have carried them along with me. When we moved in to Ahmedabad my son was just two and a half months old, today he grew up to be two years old in this beautiful city. Though we were in Hyderabad for a while, Ahmedabad has been very special place for us as we have enjoyed every bit of our son’s budding stages in this city. Here’s where he first crawled, smiled, laughed, danced, stood up, took few steps ahead, spoke those funny little words, and what more should I add? There were many such firsts and this has been a wonderful roller coaster ride with loads of fun which we liked thoroughly.
I have come across a lot of Gujarati delicacies during our stay in this beautiful city. Some of them which I liked are Dabeli, Khamman, Kadhi, Sukhadi, Jalebis, Papdi, Lauki Thepla and many more of these kinds. I am sure some of you would have known them. I have learnt many such recipes and would be more than happy to share with you all at my space. I am also sure that you all will try them and like it as I did. For now let’s learn how to prepare Gujarati Kadhi which is one of the staple gravy dish in Gujarat.
Gujarati Kadhi is thin gravy made using curd/yogurt as the main ingredient. This yogurt based gravy is quick to prepare and goes well with plain rice or pulkas. Usually, sugar or jaggery is added in most of the Gujarati dishes and this gives a unique taste to the dish. When I tasted this Gujarati Kadhi for the first time in my friends place, I just loved it. It is a light gravy dish simmered with some mild spices which can be made in few minutes. Gujarati Kadhi tastes yummy even without sugar or jaggery.
Lemonades are such a refreshing drink during summer. Summer has already started and lemonades make a very good thirst quencher. I love lemonades, be it the simple lemonade/lemon juice or the flavored lemonades. One of my all-time favorite is Mint Lemonade. Today, I’m sharing Basil Ginger Lemonade which is simple to make and mildly flavored. These make a perfect summer drink to beat the scorching heat. I’m sure you will love the flavor and make them often.
Broken Wheat is also known as cracked wheat, lapsi/dalia in Hindi, Godhumai rava in Tamil and so on. Broken Wheat is a product of whole wheat kernels which are cracked or broken into small bits. In Indian cuisine, broken wheat is used to prepare both sweet and savoury dishes. One of the most popular breakfast dish made is broken wheat upma which is very similar to the one made with rava/semolina. Broken wheat is very nutritious and healthy. It is also a rich source of fibre which helps in digestion.
Here, in today’s recipe I have used broken wheat to prepare biryani. Yes, you heard it right. Biryanis are loved by most of them because of its richness and the taste altogether, and we are not different. Broken Wheat Biryani is full of spices, rich with delectable flavor and a perfect one pot meal. A simple onion raitha or carrot raitha is the best accompaniment which will make this biryani scrumptious. Isn’t it great one pot meal on a busy day? Try this simple biryani and share your thoughts by commenting below.
As a routine, after lunch and while later my little one takes a small afternoon nap. This is the time where I cook or bake something, click few pictures and If I’m not doing this, I sit in front of the computer to work on my blog. This doesn’t happen every day, it depends on the little one, he has his own time-table or maybe I cannot say that too. But in this very little time, I try and complete at least some of my work.
One evening, I made banana bread and it tasted scrumptious. Me and my little one just loved the bread, this was our evening snack. The banana bread had slight crunch here n there in every bite because of the nuts added. This gave an extra taste to the bread, overall it was our favorite evening and we enjoyed it. Try this simple recipe and you will also love the taste and enjoy as much as we did. You can also send slices of banana bread to your kids snack box.
Methi Aloo is a simple Punjabi recipe made with minimal ingredients. Potato and Fenugreek leaves make a very good blend altogether with few spices. I would say this is a delicious side dish and we enjoy having North Indian style subzis to go with pulkas or rotis.
Peel off skin from the potatoes, cut into cubes and add them in boiling water. Let it cook for 3-4 minutes, strain water and set aside. Don’t overcook the potatoes.
Clean fenugreek leaves, remove the muddy particles from the leaves. Wash thoroughly and finely chop the leaves. Set aside.
Heat oil in a pan, splutter cumin seeds. Now, add the cubed potatoes and sauté. Keep the flame on low. Add chopped fenugreek leaves and mix to combine.
To this, add all the spice powders, salt and give it a good stir. Let it cook for few minutes. Stir in between and check if the veggies are cooked. When done, remove from heat and serve with chapathi’s or pulkas.
This dish doesn’t require water to cook as methi leaves lets some moisture, which is enough. If you feel it is too dry, sprinkle little water and sauté.
Moong Dal Kheer/Paasi Paruppu Payasam is one of the traditional sweet dishes made in South India. Payasam is usually prepared during the festive days and this is one such famous dessert being loved among many. To make this payasam the main ingredients used are paasi paruppu/moong dal and jaggery, which is a healthy substitute for sugar, also gives a unique taste in many sweet dishes. This payasam doesn’t need much time to prepare and tastes luscious even when warm. You can also add more ghee if you wish to, this certainly adds more flavor and makes the dish even rich and tastier. Try this delicious payasam and enjoy with your family on any occasion.
Chicken Tikka or Murgh Tikka is one of those dishes which is very popular all over India. Chicken Tikkais moist, flavorful, colorful and delectable appetizer originated from Northern India. Traditionally chicken tikka is prepared in the tandoor until it is soft and tender, I bet the taste is scrumptious and you will not stop with just one bite. These chicken chunks can also be grilled, pan fried on stove top or baked in the oven. This is a wonderful appetizer and usually complemented with coriander mint chutney, sliced onions & lemon wedges.
The chicken cubes are marinated with blend of spices which is the key to this wonderful dish. Minimum marinating time is 4 hours but trust me marinating overnight enhances the taste and flavor as the spices are well absorbed into the chicken cubes. I prepared chicken tikka in both ways marinating overnight and marinating just for 4 hours, we obviously loved the longer marinated Chicken Tikka, was fragrant and was bursting with flavors. So, you can plan ahead and do the required preparation in advance.
Kasuri Methi/Dried Fenugreek Leaves – 1 large pinch, optional
Red/Orange Food Color
Chaat Masala – to drizzle while serving
Cube the chicken breast into 1 inch cubes. Wash and drain out excess water.
In bowl, add all the first marinade ingredients along with chicken and mix until well combined. Let this rest for 1 hour.
Heat oil in a pan, add the carom seeds (crush them with your palm before adding). While on low heat, add besan/gram flour and stir continuously using a wooden ladle. Roast until you get a nice aroma. Remove from heat and keep aside.
In another mixing bowl, whisk the yoghurt. To this add ginger garlic paste, kasoori methi, turmeric powder, pepper powder, garam masala, chilli powder, salt and food color (if adding). Add the roasted besan and whisk until everything is well combined without any lumps.
Add the chicken marinade to this mixture and mix well. Ensure that every chicken cube is well coated with the marinade. Let this rest in the refrigerator for minimum 4 hours or overnight.
Remove the chicken marinade from the refrigerator the following day or after 4 hours and keep aside until it reaches room temperature.
Take the skewers and skew the cubed & marinated chicken in the sticks. If you are using bamboo skewers, soak the sticks for 10-15 minutes in water to avoid burning.
Pre heat oven to 180 degree C. Place the skewers on a lightly greased tray. Bake for 10-15 minutes or until they are done. Generously brush some ghee or oil during the baking time and turn them over at least twice. If you need the charred look, you can show them on direct flame for few seconds.
On Stove Top:
Heat an iron griddle, grease little oil and put the skewered chicken on the griddle. Cook them covered for 5-8 minutes on medium flame. Turn them over in between and brush some ghee/oil and cook all sides for 4-5 minutes or until the chicken is soft and cooked. If you want the charred look and smoky flavor in the chicken, show the skewers on direct flame for few seconds.
Transfer the tikkas on to a serving plate and drizzle lemon juice and chaat masala.
Serve hot with sliced onions and with Coriander Mint Chutney.
The oven setting s may vary depending upon the oven you use. So check in between if the chicken is cooked & tender. Ensure that you don’t over cook the chicken else it will be rubbery.
If you are using bamboo skewers, don’t forget to soak them in water for 10-15 minutes so that the sticks don’t get burnt while cooking.
Its Christmas season and I’m sure you all must have started shopping, baking, planning for the big day and so are we. For us Christmas is one special festival and this year it’s going to be much more special because we will be celebrating with our family at Bangalore. And we are all excited for the celebration and will be enjoying the most. Hurray!!
Today, I will be sharing vanilla cupcake recipe which is very simple, easy and perfect to gift your family, friends and loved ones for Christmas. Though the original recipe was for baking a cake, I tried the same recipe for baking cupcakes and they were super soft with delicious.I kept the cake simple by just sprinkling little chocolate syrup, but it did taste yummy even without it. You can also have a look at this simple vanilla sponge cake, which I had posted sometime back.
Preheat the oven to 180C for 10 minutes. Grease the muffin cups and set aside. Sieve flour, baking and keep aside.
In a mixing bowl, cream butter, sugar, egg and vanilla essence using electric mixer until light and fluffy. Slowly add flour in batches and alternatively add milk too. Mix until the cake mixture is well combined. Make sure you don’t over beat.
Spoon the mixture into the greased muffin cups and bake for 20 minutes. When a tooth pick is inserted at the center, it should come out clean. Cool down the cupcakes completely on a wire rack.
You can also do some frosting if you wish to or just top it with some chocolate syrup as I did.
Learn how to make Beetroot Stir Fry or Beetroot Poriyal
Beetoot Stir Fry or Beetroot Poriyal used to be our family favorite from childhood days. My Mom used to make beetroot poriyal as side-dish for chapathi or sometimes with rice and sambar. This used to be the only veggie which all of us wished to have with chapathi without any second thought or any fuss. Sometimes, she would also add some freshly grated coconut and sprinkle just before removing from flame, adding coconut definitely gives wonderful flavor and texture to the dish.
Even today I follow this great combination, chapathi with beetroot stir fry or beetroot poriyal which is super delicious. You can also mix up this with some plain cooked rice and have it as simple beetroot rice. This is a great way to use up the leftover poriyal.
Beetroots – deep red colored veggie can also be had as raw salad, pickled or even steamed combining with other vegetable. Beetroot is an excellent source for manganese and folate.
Take the beets and peel off the skin. Wash and grate. Keep aside.
Heat oil in a kadai and add the crushed garlic. Sauté until garlic is brown in color and fragrant.
Add the chopped onions (if adding) and curry leaves. Fry this for a minute. To this add the grated beetroot, tomato, salt and all the spice powders. Give it a good stir for 1 to 2 minutes on high flame.
Now, reduce the heat and cover lid. Let it cook. This might take 5-8 minutes. Stir once a while so that it doesn’t stick to the kadai. Beetroot lets enough moisture so add water only if required. May be few spoons will do.
Check for the seasoning and serve hot with chapathi or white rice.
You can also finely chop the veggie instead of grating them. Just make sure you cook the beetroot well adding enough water. You can also pressure cook them.
As I said, adding grated coconut gives a wonderful flavor to the dish and that is purely your choice.
There's no water required to cook as beetroot lets enough moisture. If need be add few spoons.
Generally vegetable shopping happens during the weekends. That’s because we stay few kilometers away from the local vegetable market and travelling often is not possible. It’s like very time consuming task and most of my time is spent in travelling than shopping in the market. For this reason, it doesn’t excite me much and going along with my naughty little son is a big no no. So, my hubby takes us on weekend and that is the best time for me to shop veggies and few other kitchen stuffs. Else my hubby does it for me during weekdays while returning from work.
Last time, I found this fresh bartha baingan/ in the market and I immediately picked up to cook this delicious side-dish. One bartha baingan weighs anywhere between 250 and 300 gms and is more than enough for 3-4 persons. I have made Baingan Ka Bartha on several occasions but never got a chance to click photos as I had mostly cooked for dinner. This time I somehow cooked early dinner and got to click few pictures to share on my blog.
Coming to the recipes, Baingan Ka Bartha Or Smoked & Spiced Eggplant Or Baingan Bartha is one of our favorite side-dishes for chapathi or pulkas. Simply this can be described as soft, smoky, spicy and all put together you get this scrumptious side-dish. I love the smoky flavor in the dish and this offers different taste and texture altogether. When I made this for the first time I didn’t like process like charring the eggplant and later mashing them. I felt it was kind of messy thing to do. But the final outcome was something which made me have some extras chapathi.
Wash the eggplant and pat dry with a kitchen cloth. Rub a little oil on the eggplant and place on the gas burner directly. Allow the eggplant to get charred & blackened. Keeping the flame in medium, slowly turn the eggplant and do the same on all the sides. By doing so the inside portion of the eggplant will get softened and mushy. That is exactly what is required for this recipe.
After the eggplant is cooked, take off from heat and let it cool down. Now, peel the charred skin and discard them. Mash the roasted eggplant flesh and set aside.
Heat oil in a pan, splutter cumin seeds. Add onions and sauté until golden brown. To this add the crushed garlic, green chilli and chopped ginger. Fry until the raw smell disappears.
Then add all the spice powders except garam masala along with chopped tomatoes and mix well. Close the lid and cook until the tomatoes turn soft and oil starts separating.
Add the mashed eggplant and salt. Mix to combine. Cook covered for about 3-4 minutes on medium low flame.
Sprinkle the chopped coriander leaves and garam masala. Stir together and turn off the heat.
Serve with soft pulkas or rotis.
Roasting the eggplant is an important step as this is what makes the dish unique and tasty.
To peel the charred skin, you put the charred eggplant in a bowl of water and leave it for a minute. This makes your peeling job easy.
You can also use cumin powder instead of cumin seeds.
Bread comes handy when you need to make some quick snack in a jiffy. Sometimes I crave for pizzas and since pizza making is a long process, this Bread Pizza fulfilled my craving to some extent. My hubby is not very fond of pizzas and so we have it occasionally at restaurants. This Bread Pizza is my favorite tea time snack and hope even you will also enjoy them. Some of my other bread recipes at my space are Bread Upma, Shahi Tukda, Bread Kheer, Veggie Bread Roll
Butter Chicken or Murg Makhani is one of the popular dishes of Punjabi cuisine. Each time we walk into a non-veg restaurant, we love to order butter naan or tantoori roti along with butter chicken. I must say, there is no better combination than this. Butter chicken gravy is rich, creamy and no doubt the taste is scrumptious just like the ones available in restaurants. The richness in Butter Chicken Gravy is because of addition of milk and cream. They make it yummier rendering delectable taste to the gravy. I have always thought of trying this dish at home. So, here it is. Try this yummy restaurant style butter chicken at home and I’m sure you will love it.
We have come across several online shopping options for gadgets, clothing and accessories. Now, it is time for online food shopping. Today, I will talk abouta website Foodpanda. Foodpandawas founded by a group of young entrepreneurs. Foodpanda is a powerful online tool for online food delivery. To make it simple, it is an online service where you can order food online and conveniently get delivered to your home or office.
Aval Payasam is a very easy recipe and can be made without much preparation beforehand. Me and my son both love sweets of any sort. Since jaggery is a healthy substitute for sugar I try to make sweets for him using this. Jaggery is rich in minerals mainly iron. Also, jaggery acts as a cleansing agent and as digestive agent. You can also make this payasam using sugar as per you sugar intake. I will try to post that version too. Here’s the recipe..
It’s so true that time flies. My little champ has begun pre-schooling. He’s 19months old now and is the youngest among rest of the kids. Since he’s little, he’s been pampered the most by his teachers and seems like he is become the favorite one. Nonetheless, my little champ is also enjoying himself to the core at the pre-school; it’s fun, isn’t it?
It’s such a delight to see my little champ hold crayons and scribble all over. This pre-school also conducts several activities during festivities and occasions, like the Navratri celebration. The Navratri celebration is a huge festive season in Gujarat. The people around conduct Garba dances all these 9 days. The fabulous part was to see my champ in traditional dress for the Garba at his pre-school. We are enjoying every bit of his infanthood.
Curd Curry or Moru Curry is one of the popular dishes of Kerala cuisine. This is a very simple curry and a real comfort food for all. This goes very well with plain rice and with some papad for sides. While I was working few years back, my colleague who was from Kerala used to get this for lunch at least once a week. That was the first time I tasted this curry. Though the first look was not very pleasing, the taste was delectable. The mild spices in this curry make it yummy and delicious. So why not give it try? Continue reading “Curd Curry | Kerala Moru Curry”→
Hope you all had a beautiful weekend as we did. We were at the ‘India Photo Video Trade Fair 2013(Formerly known as Gujrat Photo Video Trade Fair), and we really enjoyed being there. This fair is one of India’s most successful imaging and photo video exhibition. They bring together top brands and suppliers under one roof. This fair is for all and especially for all the enthusiastic photographers and buyers. The best thing is that we get to meet all kinds of dealers related to photography and imaging under one roof. You get all kinds of equipment used for photography including flashlights, reflectors, photo sheets and much more.
Some of the top brands like Sony, Panasonic, Nikon, Canon were also present..