2
13 Sep
2013

4

Poha is a very staple breakfast dish in Maharashtra. The spices added are mild and can be had during your tea time too. I have already posted Kanda Poha before, you may even try that. There’s not much difference between them except for adding carrot just to make it more tasty and healthy. I’m sure even your kids will love this.

Continue reading “Carrot Poha | Carrot Aval Upma”

1 - Copy
10 Sep
2013

Today’s recipe is a very simple vanilla cake which my family loved the most. I tried this simple vanilla cake last week and the cake was just like the bakery bought. The texture was soft and spongy. This is one of the easiest cakes to be baked without much hassle I would say. All of us enjoyed the cake to the core including my lil one who is just 18 months old. I got to share few slices with my neighbor and her kids loved them. After tasting the first question was “Can you share the recipe please?” it was very tasty and my kids wanted more. I was all happy to receive such nice comments from them. Try this and do let me know your views.  So here’s the recipe.

Basic_Vanilla_Cake (1)

Continue reading “Vanilla Sponge Cake | Simple Vanilla Cake”

6
28 Aug
2013

Black Chickpeas Chaat_kala channa chaat

Black Chickpeas Chat is a simple & very healthy evening snack for all. You can even name this as Black Chickpea Salad but I prefer saying it Chaat. Chaat has its own uniqueness and I’m a very big fan of chaat items especially those sold on the roadside. I know these are not healthy but having once a while is acceptable. Chaat has all flavors in it spicy, sweet, tangy etc etc. Here I share this healthy & easy chaat recipe.

Continue reading “Kala Channa Chaat | Black Chickpeas Chaat | Healthy Chaat Recipe”

Badami Murg_Almond_Chicken
17 Aug
2013

Badami Murg_Almond_Chicken

Chicken prepared with rich almonds is such bliss to your taste buds.  Murgh Badami/Almond Chicken is rich, creamy and smooth textured thick gravy which goes well with any roti or rice variety. I paired up this with ghee rice gently spiced with whole spices. I would say, the gravy tasted simply scrumptious and lip-smacking. You can also pair up this gravy dish with green peas pulav, biryani or any other rice varieties too. I’m sure you and your family are gonna enjoy and love it as we did. So, here’s the yummy recipe.

Badami Murg_Almond_Chicken (1)

Badami Murg_Almond_Chicken

Murgh Badami | Almond Chicken

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients

•Chicken – 1/2 Kg

•Medium Onions – 2, sliced

•Almonds – 1/4 cup

•Yogurt – 3/4 Cup, whisked

•Safforn – 6 strands

•Oil – 2 tbsp

•Green Cardamoms - 3

•Ginger Garlic Paste – 1 tsp

•Cream – 2 tbsp, optional

•Red Chilli Powder – 1 tsp

•Salt to taste

•Lemon Juice – 1 tbsp

Instructions

1.Wash and drain the chicken. Blanch, peel the almonds, and grind to smooth paste.

2.Soak the saffron stands in 1 tbsp of warm water or milk.

3.Heat oil and add the sliced onions and fry on high heat, stirring continuously, till golden brown. Add ginger garlic paste and sauté for a minute.

4.Now, add the chicken and sauté for 2-3 minutes, stirring constantly. Then, add all the remaining ingredients and give it a quick mix. Cover the lid and let it cook for about 20 minutes or until chicken is tender. Keep stirring every now and then while cooking. Thin down the gravy with a little water until it reaches the consistency you like.

5.Turn off and serve with any variety of rotis or flavoured rice.

Notes

In my recipe here, I have used almond paste. You can coarsely chop the almonds and use them too.

http://www.mjdelights.in/2013/08/murgh-badamialmond-chicken/

Badami Murg_Almond_Chicken

Capsicum Rice (3)
12 Aug
2013

Capsicum Rice

Capsicum Rice is simple, quick & easy to make lunch box recipe which you can prepare in few minutes. The ingredients used are very simple and are regularly available. Capsicum rice is mildly spiced and makes perfect for lunch box.

Ingredients:

  1. Capsicum/Bell Pepper – 1, finely chopped
  2. Onion – 1, finely chopped
  3. Green Chilli – 2, slit
  4. Cumin Seeds – 1/2 tsp
  5. Oil – 1.5 tbsp
  6. Cooked Rice – 2 Cups
  7. Curry Leaves – 1 Sprig
  8. Mustard Seeds – 1/2 tsp
  9. Green Chilli Sauce – 2 tsp
  10. Lemon Juice- 1 tsp
  11. Salt to Taste

Capsicum Rice

How to Prepare:

  • In a pan add oil and let it heat.  When the oil is hot splutter cumin, mustards seeds & curry leaves.
  • To this add the chopped onion and sauté till transparent.  While on medium fire, sauté slit green chillies and capsicum for about 1-2 minutes.
  • When the capsicum turn soft, add the cooked rice, salt & chilli sauce. Keep the flame on high and mix well to combine.
  • Check for the seasoning and add lemon juice. Toss and remove from fire.
  • Serve hot.

Capsicum Rice

Notes:

  • You can use leftover rice or freshly cooked rice. If you are using freshly cooked rice, ensure that you don’t overcook the rice. Spread the cooked rice on a flat plate to cool down. By doing this the rice will not be sticky.

 

Capsicum Rice

 

Capsicum Rice

 

Mango Lassi
5 Aug
2013

Mango Lassi

Mango – the king of fruits is a real pleasure during summer. These bright golden yellow fruit comes in many varieties and each variety has its own delectable taste and texture. There are loads of recipes yet to try and the ‘to try’ list is never ending. Hopefully I will be sharing at least a few recipes in a couple of days. So keep a watch :)

Today’s recipe is a rich lassi made with thick yogurt and delicious mango chunks. I must say the taste is just incredible and a real hit among the kids for sure.

Ingredients:

  1. Mango – 1 1/2 Cup, roughly chopped (read notes)
  2. Thick Yogurt – 1 Cup
  3. Water – 1/4 Cup
  4. Ice Cubes – 2
  5. Sugar as needed

Mango Lassi

How to Prepare:

  • Add the chopped mangoes, yogurt, ice cubes in the blender and blend until smooth.
  • Add water according to the thick required. Check for the sweetness and add sugar if needed.
  • Serve chilled.

Notes:

  • You can use any variety of mangoes of your choice. I have used kesar variety for this recipe.

Mango Lassi

 

Bitter Gourd Fritters
25 Jul
2013

Bitter_Gourd_Fritters

Bitter Gourd is packed with lots of health benefits. It helps in preventing diabetic complications, lowers the blood glucose levels and much more.

Like many others even I stay little away from this veggie in particular. Many times, I deliberately avoid buying them because of its bitter taste. As this veggie is packed with health benefits, my hubby picks them which I prepare as sides for chappathi. I will post this recipe in the near future.

Coming to today’s recipe, I love to have Fritters or Bajjis or pakoras, to name a few onion pakora, paneer pakora , aloo pakora etc. These are perfect evening snacks during this rainy season. I made this few days ago when I was craving for some yummy snacks as it was raining very heavily here. When I chose to try out this fritters, I was not sure about the taste. These fritters were truly delicious and the bitterness was not much as expected. I happily enjoyed them with a cup of steaming hot tea.

Ingredients:

  1. Bitter Gourd/Karela – 1
  2. Oil for deep frying

For Batter:

  1. Rice – 2 tbsp
  2. Gram Flour/Besan – 2 tbsp
  3. Chilli Powder – 1 tsp
  4. Garam Masala – 1/2 tsp
  5. Water as needed
  6. Salt to Taste

Bitter_Gourd_Fritters

 

How to Prepare:

  • Wash the bitter gourd and wipe off the moisture using kitchen towel. Slice the bitter gourd/karela to thin roundels. Keep aside.
  • Take all ‘for batter’ ingredients in a mixing bowl and combine. Add water little by little to make thick batter.
  • Heat a pan and pour enough oil to deep fry the bitter gourd roundels. Transfer the roundels to batter. When the oil turns hot (see to that the oil isn’t too hot), carefully slide the battered roundels and deep fry on low flame until both sides turn brown. Never increase the flame in between as they may not get even colour. When done removed from the oil and transfer on a kitchen napkin to absorb excess oil. Fry the remaining roundels in batches.
  • Serve hot with a cup of steaming hot tea.

Bitter Gourd Fritters

And now it’s time to announce the winner of gift voucher from Cuponation. The lucky winner is Madhumita. Congratulations, and I hope you enjoy your little gift.

Kerala_Style_Pepper_Chicken (3)
20 Jul
2013

Kerala_Style_Pepper_Chicken (2)

At home we love to have spicy dishes especially non-vegetarian. My hubby being a proper non-vegetarian I get to try some variation and so here it is Kerala Style – Pepper Chicken. This was on my weekend menu few weeks ago and is true delight for spicy food lovers out there. The freshly crushed pepper lends very spicy touch and the curry leaves provides a very strong flavor. I felt the heat on my first bite yet it tasted scrumptious. Adding soy and tomato sauce balances the spiciness to an extent. Let’s go to the recipe now..

Ingredients:

For Marination:

  1. Chicken – 350 – 400 gms
  2. Lemon Juice – 1 tsp
  3. Salt

For Masala:

  1. Ginger Paste – 1 tsp
  2. Garlic Paste – 1 tsp
  3. Large Onion – 1, thinly sliced
  4. Pepper Corns – 1.5 tsp
  5. Green Chillies – 2, slit
  6. Curry Leaves – 10
  7. Turmeric Powder – 1/4 tsp
  8. Dark Soy Sauce – 1 tsp
  9. Tomato Sauce – 1 tsp
  10. Water – 1/2 cup
  11. Garam Masala – 1/2 tsp (optional)
  12. Salt to Taste
  13. Oil – 2 tbsp.

Kerala_Style_Pepper_Chicken (2)

 

How to Prepare:

  • Marinate the cleaned chicken pieces with salt, 1/2 tsp pepper powder & lemon juice for 30 minutes. Crush the pepper corns (do not powder)
  • In a pan, heat oil and sauté the sliced onions. Add ginger garlic paste, curry leaves and green chilli. Sauté until the raw smell disappears.
  • Add the remaining crushed pepper powder, turmeric, garam masala along with the sauces. Mix well to combine.
  • Now, add water, marinade chicken pieces and salt. Mix and cover the lid. Reduce the heat and allow it to cook for about 10-12 minutes. Check in between if water is required and stir occasionally.
  • Remove the lid and allow the chicken to roast well. Once done, check for the seasoning and remove from fire.
  • Garnish with lemon wedges and onions.

Kerala_Style_Pepper_Chicken (3)

Kerala_Style_Pepper_Chicken (3)

My Notes:

  • You can reduce the quantity of the pepper if you wish to.

 

 

Eggless Chocolate Cupcakes
4 Jul
2013

Everybody loves to win a giveaway and I’m glad to offer one to my readers at my space. This is a giveaway from www.cuponation.in

CupoNation has offered one lucky reader of this blog a gift voucher of Rs. 500/- that can be used on ANY product. CupoNation is a perfect spot for the online shopper’s with great deals and discounts. They offer discounts on wide range of products under various categories. The discounts are up to 70% which are huge savings for any individual. The giveway voucher is not restricted to kitchen stuffs but, you can choose from any category of products with the most branded online retailers.

To participate in this giveaway just follow these directions given below:

  • Like CupoNation facebook page.
  • Subscribe for CupoNation newsletter.
  • Leave a comment in this blog post with your email id’s so I can contact you, when you win.

This giveaway is open till the midnight of 20th July 2013. The lucky winner will be chosen randomly and the name will be announced on 24th July 2013. So, keep a watch on my space here.

This giveaway is open only for Indian residents due to shipping restrictions. In case you are away and would want to win it for your family/friends in India, you can always participate to gift this to your loved ones.

Good Luck everyone!

Coming to today’s recipe, this was my first attempt to bake cake in my new microwave oven. I was all excited and eagerly waiting to see the outcome. To my wonder, the cupcakes were wonderfully baked without any mess. So here I share this simple still delicious chocolate cupcakes recipe. I am sure which you would try out and like it too. 

Eggless Chocolate Cupcakes (1)

 Ingredients:

  1. Maida/All Purpose Flour – 7 tbsp
  2. Wheat Flour – 2 tbsp
  3. Cocoa Powder – 5 tbsp
  4. Cooking Soda – 1 tsp
  5. Powdered Sugar – 10 tbsp
  6. Sunflower Oil – 6 tblsp
  7. Milk – 10 tbsp

Eggless Chocolate Cupcakes

How to Prepare:

  • Preheat oven to 180°C.
  • Sieve maida, wheat flour, cocoa powder, powdered sugar and cooking soda together. Keep aside.
  • In a mixing bowl, add the sieved mixture. To this add milk and oil and beat well with hand beater/whisk. Ensure that no lumps are formed and the batter is smooth.
  • Fill the muffin cups with batter leaving 2 mm from the top and bake it for 15-20 mins at 180°C. Adjust the time according to your oven settings as each oven differs.
  • Insert a toothpick and if it comes out clean then it’s done. Once done, allow it to cool on the wire rack for a while.

Eggless Chocolate Cupcakes

Notes:

  • This quantity makes exactly six puffed up, cupcakes.  If required double the quantity.
  • I have used sunflower oil in this recipe. You can also use groundnut oil.

Eggless Chocolate Cupcakes (1)

 

Eggless Chocolate Cupcakes (1)

Stir Fried Okra (1)
27 Jun
2013

Stir Fried Okra

With very few ingredients & spices yet very tasty okra.This is one of my mom’s delicacies which I savor the most.  This is one of my favorite vegetables since my childhood. The very moment it is prepared, I used to pick some and start gorging before it is actually served for lunch or dinner. I’m sure this is an absolute treat for your taste buds who love okras just like me. I know most of them don’t like this veggie because its sticky and sometimes messy to prepare. But try it this way I’m sure you will like it.

You can also try this Stuffed Bhindi Fry.

Ingredients:

  1. Okra/Bhindi – 250 gms
  2. Oil – 3 tbsp
  3. Curry Leaves – 10
  4. Cumin Powder – 1/2 tsp
  5. Chilli Powder – 3/4 tsp
  6. Garam Masala – 1/4 tsp
  7. Salt to Taste

Stir Fried Okra

How to Prepare:

  • Wash & pat dry the okras using kitchen towel/tissue.
  • Trim off the edges and chop them into 1/4 roundels or in diamond shape (as shown in picture).
  • Heat oil in a pan and add the chopped okras and cook on high flame stirring constantly.
  • Reduce the flame and add curry leaves and the spice powders along with salt. Mix well to combine. Do not cover the lid of the pan.
  • Cook on low flame for 4-5 minutes stirring in between.
  • Serve hot with rice.

Stir Fried Okra (1)

 

Stir Fried Okra (4)

Notes:

  • I have used more oil here so that the okras don’t stick to the pan. You can reduce if it is more before the spice powders are added.
  • Don’t add water at any stage the okras will get cooked in the oil itself.
Logo_Giveaway_Blog_Anniversary
24 Jun
2013

Logo_Giveaway_Blog_Anniversary

Hello Friends,

My apologies for being late in announcing the winners of my first event for my blog’s 2nd Anniversary at www.mjdelights.in . This being my first event I really enjoyed hosting and was very happy to receive awesome entries from my fellow bloggers & non-bloggers. Thank you all for making my event a grand success.  Overall there were around 110+ entries linked. I was extremely delighted watching them flow in. I would like to appreciate and congratulate each and every participant for having put so much effort in creating these wonderful recipes. I have to mention that there were a few entries like drinks, shakes and coolers etc., which do not come under the category – Sweets & Desserts. We together decided not to consider those entries for the giveaway.

I really thank my fellow bloggers Divya Pramil, Sangeetha & John for supporting me choosing the ‘Best Recipe’. I would like to  appreciate their work. Thank You!!

We have chosen the ‘Best Recipe’ keeping those points in mind cited in my event announcement post. The second is the lucky winner chosen randomly through randomn.org

 

AND THE WINNERS ARE

.

..

….

……

…….

……..

………

……….

……….

………..

………….

Amrita Vishal – Best Recipe Winner

Chitra Sendhil – Lucky Winner

Amrita Vishal pick up any one of the prize from the picture below

Gift Prizes for 1st Winners

  1. Lock & Lock Maxi Tiffin Set
  2. Milton Duo Hot & Cold Vacuum Bottle
  3. Prestige Pressure Cooker 2Ltr
  4. Steel Craft Euro 2Pcs Cookware

Chitra Sendhil pick up any one of the prize from the picture below.

Gift choices for 2nd winner

  1. Devisons 3 Bowls with lids
  2. Wonderchef Flower Cake Mould
  3. Superware 3Pcs Bowl Set
  4. Steel Craft 2Pcs Canisters

 

Congratulations my dear friends!!

Please contact me HERE to claim the winning prizes..!!

Chicken Capsicum Gravy (4)
20 Jun
2013

Chicken Capsicum Gravy

 

Chicken Capsicum Gravy (2)

Capsicum Chicken Gravy is a creamy curry that tastes good with any Indian bread varieties or even just plain rice. Chicken & capsicum together offers a delectable taste and aroma. Capsicum adds an immense flavor and also gives little crunchiness to the dish. This dish is super tasty and completes the meal. This fragrant dish can also be prepared with boneless chicken. But we love to have it this way. So, give it a try and relish this as we did.

Ingredients:

  1. Chicken – 500 gms
  2. Oil – 2 tbsp
  3. Ginger Garlic Paste – 1.5 tbsp
  4. Tomato – 2, finely chopped
  5. Onion – 1, finely chopped
  6. Capsicum – 1
  7. Bay Leaf – 1
  8. Coriander Powder – 1/2 tsp
  9. Chilli Powder – 1.5 tsp
  10. Cumin Powder – 1/4 tsp
  11. Garam Masala – 1/2 tsp, optional
  12. Salt to Taste

 

Chicken Capsicum Gravy (3)

How to Prepare:

  • Clean and wash the chicken pieces.
  • In a non-stick pan, heat oil and add bay leaf. Add the finely chopped onions and sauté until soft and light brown.
  • Now, add the ginger garlic paste and sauté for 2-3 three minutes till the raw smell leaves. Add all the spice powders and sauté for 30 secs.
  • Then, add the finely chopped tomatoes along with salt and mix well to combine. Cook covered for 3-4 minutes stirring occasionally. After the tomatoes turn soft and the oil is separated, add the chicken pieces and little water.
  • Mix well and put the lid on. Cook for about 10 mins or until the chicken is tender and cooked. Now, add the capsicum and cook covered for 2-3 minutes. Get off the stove and Chicken Capsicum is ready to serve.

Notes:

  • Ensure that capsicum is not overcooked. It should be little crunchy.

Chicken Capsicum Gravy (4)

 

Chicken Capsicum Gravy

 

 

 

Spiced Buttermilk
10 May
2013

Spiced Buttermilk

 

Spiced Buttermilk

During summer one loves to have lots of liquid refreshments or may be flavored cold beverages to beat the heat. Spiced Buttermilk is a wonderful and refreshing drink which can be effortlessly made at home. This buttermilk is slightly spiced up with cumin powder, ginger and green chilly making it very delicious. Buttermilk keeps our system cool and helps those with digestive troubles. The best part is this drink is low on calories.  

So, what you waiting for just go for it.

Ingredients:

  1. Yogurt – 3/4 Cup
  2. Chilled Water – 1.5 Cups
  3. Green Chilli – 1, finely chopped
  4. Grated Ginger – 1/8 tsp
  5. Roasted Cumin Powder – 1/4 tsp
  6. Coriander Leaves
  7. Salt to Taste

Spiced Buttermilk

How to Prepare:

  • Blend yogurt and water along with salt until it is mixed well. To this add roasted cumin powder, green chilli, grated ginger and mix to combine.
  • Garnish with coriander leaves and served chilled.

Spiced Buttermilk

Spiced Buttermilk

 

Stuffed Aloo Parantha
3 May
2013

Stuffed Aloo Parantha

I was not a very big fan of parathas until sometime. But I just started loving it when I made it the very first time itself. From then on this has been on my menu every now and then. Parathas are generally served with thick yogurt/curd and pickle. There is no need to prepare a separate side dish to go with this. Stuffed Aloo Paratha by itself tastes delicious as the stuffing has lots of spices to give an amazing taste. I’m sure you and your family are going to love it as we did.

Here’s the recipe..

Ingredients:

For stuffing/filling

  1. Potatoes 4 (boiled & mashed)
  2. Oil – 1 tbsp
  3. Roasted Cumin Powder – 1/2 tbsp
  4. Small Onion – 1
  5. Chopped Coriander Leaves – 1 tbsp (optional)
  6. Garam Masala – 1/2 tsp
  7. Ginger Garlic Paste – 1 tsp
  8. Chilli Powder – 1/2 tsp
  9. Amchoor Powder – 1/2 tsp
  10. Salt to Taste

For dough

  1. Wheat Flour – 2 Cups
  2. Green Chillies – 3, finely chopped
  3. Salt to taste
  4. Yoghurt – 2 tbsp(optional)
  5. Water as required 

Stuffed Aloo Parantha

How to prepare: 

For filling:

  • Heat oil in a pan and sauté the chopped onions. Then add ginger garlic paste and sauté for 2 minutes. Now, add all the spice powders and mix to combine well.
  • Add the mashed potatoes and salt. Mix again and turn off the heat. Allow the stuffing to cool down.

For dough: 

  • In a bowl add flour, oil or ghee, a little water and knead into medium soft dough. Knead well for 5-6 minutes. Keep the dough aside for 20 minutes.
  • Divide the dough and stuffing into balls of equal portions.
  • Now, roll out the dough and put a small quantity of the stuffing (potato filling) over it, close it from all sides. Gently flat the stuffed balls using your palm. Apply some flour on both sides and roll it gently into a paratha.
  • Now cook on a hot tawa sprinkling some ghee and cook until light brown in color. Flip the paratha and repeat the other side too. Serve hot with yogurt & pickle.

Stuffed Aloo Parantha

Stuffed Aloo Parantha

Mint Lemonade
30 Apr
2013

Mint Lemonade

Summer is at its peak and I’m sure most of us are trying to keep ourselves and our family members well hydrated. And it is at this summer that we have the most difficult time to keep a close vigil over the needs of our loved ones. Also not to forget that summers are the time when we can relish on the most loved seasonal fruits around this season. Each time I visit the nearest vegetable market I make sure to eye and pick up those good looking yellow marbles (lemon) so that I can sip some cool lemonades whenever needed. Mint Lemonade is a good thirst quencher and has lot of health benefits too. So, why not try this simple yet, wonderful drink for you and your loved ones.

Without much a do, I’m sharing a simple summer cooler recipe – Mint Lemonade to quench your thirst which I am sure you will love it.

Ingredients:

  1. Lemon Juice – 4 tbsp
  2. Cold Water – 4 cups
  3. Black Salt – 1 pinch
  4. Sugar – 3 tbsp
  5. Mint Leaves – Handful
  6. Ice Cubes – as required

Mint Lemonade (2)

How to Prepare:

  • Blend mint leaves with some water.
  • Now, to this add black salt, lemon juice, sugar, water and blend again.
  • Garnish with lemon wedges and mint leaves. Serve immediately.

Notes:

  • You can use the normal salt if black is not available.

Mint Lemonade

Mint Lemonade

 

 

Lobia Masala (4)
25 Apr
2013

I make Lobia Masala very often as this is our favourite accomplishment with rotis/pooris/phulkas. Lobia Masala tastes best with hot poori. I generally prepare this for breakfast during weekends with some hot pooris. Trust me, the combo is just yummy. Since the lobia and potato is slightly mashed it gives an awesome texture and enhances the taste.

When I googled for this recipe, there were many methods available on the internet. But, finally I mixed and matched and came up with my version of this recipe that is so simple. You can also serve this with any flavoured rice. I’m sure this is must try recipe.

Lobia Masala

Lobia Masala (1)

Ingredients:

  1. Lobia/Black Eyed Peas – 1 cup
  2. Ginger Garlic Paste – 1 tbsp
  3. Oil – 2 tsp
  4. Potato – 1 large, cubed
  5. Medium Onion – 1, finely chopped
  6. Green Chilli – 2, slit
  7. Chilli Powder – 1.5 tsp
  8. Coriander Powder – 1 tsp
  9. Cumin Powder – 1/2 tsp
  10. Garam Masala – 1/2 tsp
  11. Medium Tomato – 2, finely chopped
  12. Water as needed
  13. Salt to Taste

Lobia Masala (3)

How to Prepare:

  • Wash the lobia and soak for about 3-5 hours. Then, pressure cook for 2 whistles or until cooked and set aside.
  • Heat oil in a pan and sauté chopped onions until soft.
  • Add ginger garlic paste and green chilli and sauté for 2-3 mins.
  • Now, add the spice powders and tomato and mix well to combine. Cook covered until tomatoes are soft and the fat starts leaving from the sides.
  • Then add the cubed potatoes along with 1 cup water and cover the lid.
  • When the potatoes are almost cooked, add the cooked lobia along with salt and mix well. Add, some more water according to the consistency required.
  • Slightly mash the lobia and the potato chunks using a ladle. This is just to get enhance the taste or you can leave it as it is. Take off the flame and serve hot with rotis/pooris or any Indian flat bread.

Lobia Masala (4)

 

 

Logo_Giveaway_Blog_Anniversary
11 Apr
2013

Hello friends. It’s celebration time at my space.  I’m very happy and excited to share with you all, my blog’s 2nd anniversary celebration.  My blog has successfully completed two years this day. Due to some reason I was unable to celebrate my blog’s 1st Anniversary but let’s all of us together make this event special and unique. I would like to thank you, my friends, readers and subscribers who have been my support, throughout my blogging journey.  Oops! Have I not mentioned my family, without their support I wouldn’t have reached this long.

The brain or idea I would say to start the blog was first sparked by my better half. It was his support and guidance by which I could start this blog and he still continues to do so. Initially, I wasn’t very confident about blogging but, my hubby encouraged me to move on giving suggestions and feedback wherever needed. The most interesting part is that my hubby gifted me ‘Convention Microwave Oven’ for my blog’s 2nd anniversary. Thank you hubby for this lovely gift..!!

Blogging was completely a new venture about two years back. I had no ‘Idea’ how it worked but, now it does mean a lot to me. It has been a wonderful experience since then. This has helped me improvise my cooking even better and learn new stuffs and much more.  A lot of changes have taken place since I began blogging. To count a few would be food photography, writing and exploring new cuisines. In the beginning, I was not much a writer but, as time elapsed in blogging it has been different since. I have learnt quite a few things and many more are yet to be mastered. My initial posts had a very little writing and I would jump straight to the recipe details and seldom did any of my post have pictures in it. But, today I have ensured that all my posts are updated with relevant photos of the recipe being discussed and shared.

Logo_Giveaway_Blog_Anniversary

Grab this LOGO..!!

I am very happy to announce that there is a Giveaway event on my blog which begins today 11th April, 2013 and ends on 11th May, 2013. No celebration is complete without sweets or desserts. Hence, I would be celebrating my blog’s 2nd anniversary with a Giveaway event themed ‘Sweets and Desserts.

Now, coming to the fun & exciting part of the event. The GIFT Prizes..!!

What you’ll win: There will be two giveaways. 1st Winner will be allowed to choose a Gift prize among the below which will be sent across to their postal address post the end of the event and subsequently the announcement. Winners will be announced by end of May 2013.

Gift choices for the 1st WINNER based on POINTS:

  1. Lock & Lock Maxi Tiffin Set
  2. Milton Duo Hot & Cold Vacuum Bottle
  3. Prestige Pressure Cooker 2Ltr
  4. Steel Craft Euro 2Pcs Cookware

Gift Prizes for 1st Winners

 1st WINNER to choose ONE Prize from the above (colors may vary)

Gift Prize choices for the 2nd WINNER to be selected by Random.org.

  1. Devisons 3 Bowls with lids
  2. Wonderchef Flower Cake Mould
  3. Superware 3Pcs Bowl Set
  4. Steel Craft 2Pcs Canisters

Gift choices for 2nd winner

2nd WINNER to choose ONE Prize from the above.(colors may vary)

Simple guidelines to enter the Giveaway contest:

  • Participant must be within India (If you are not residing in India, you can also win for your loved one’s residing in India)
  • Usage of logo is a must as this helps to spread the word.
  • Bloggers, post the recipe on your blog with logo and link to the event announcement page. If not linked to the announcement page, submission will not be considered for the giveaway.
  • Non-bloggers can also participate by emailing their entries to mjdelights@gmail.com with these details.

–          Your Name:

–          Recipe Name:

–          Ingredients used:

–          Method of preparation:

–          Send a picture of the recipe as an attachment

  • Baking is also allowed relevant to the theme – Sweets & Desserts.
  • Multiple entries are allowed. Two old/archived entries are allowed only if re-published with link and logo.
  • Use the below ‘linky’ tool to link the posts.
  • Leave a comment on this post after the linking is done.

To increase your chances for the Giveaway:

  • Follow mjdelights on Facebook. (+10 Points)
  • Follow @mjdelights on Twitter. (+10 Points)
  • Subscribe to MJ Delights via Email (Subscribe button on the Right Side Bar) (+10 Points)
  • Leave a comment here once you have done the above.

Please feel free to mail me at mjdelights@gmail.com for any doubts or queries.

How the WINNER will be chosen:

The recipe linked or received from the participants will be judged mainly on these criteria (5 points each constituting to 20 points overall):

1st Winner:

  • Recipe chosen for the event
  • Presentation
  • Explanation
  • Uniqueness

There will be THREE blogger friends who will be joining me to choose the best recipe to announce the 1st Winner.

–          Divya Pramil of YouTooCanCookIndianFood

–          Sangeetha of SpicyTreats

–          John of MyBlogTimes

The 2nd Winner will be chosen randomly via ‘Random.org’.

Hurry Up!! Start linking your recipes..I’m looking forward for some wonderful creations by my blogger and non-blogger friends :)

You have a query contact me here.



6 Apr
2013

Thecha_Green Chilli & Garlic chutney

Thecha (2)

Thecha is a popular chutney kind of a dish prepared mostly in the rural parts of Maharashtra. My Mother-in-law was brought up in Pune and later settled in Bangalore. She prepares a few traditional dishes of Maharashtra which she learnt during her stay in Pune. This is one such authentic and traditional dish which she still prepares as an accompaniment for chappathis. This is my hubby’s favorite combo for phulkas or chappathis. I learnt this recipe from her during my recent visit to Bangalore. If you like to have spicy chutney, I’m sure this one is the best.

Thecha (5)

Ingredients:

  1. Green Chillies – 10-15
  2. Onion – 1, small
  3. Tomato – 1, small (optional)
  4. Garlic Pods – 12
  5. Oil – as needed
  6. Salt to Taste

Thecha (4)

How to Prepare:

  • Heat 1 tsp of oil in a pan and sauté each of the ingredients separately and set aside. When it’s cooled down, blend coarsely in a mixer and serve with phulkas or chappathis. Traditionally this is pounded with a mortar and pestle but I used a blender.

Notes:

  • You can skip tomato in this recipe. This also tastes good.

Thecha (6)

Thecha (3)

Green Apple & Oats Smoothie (1)
28 Mar
2013

Green Apple & Oats Smoothie (1)

Smoothies are always one of the best options for breakfast as its filling and at the same time healthy too. This gives a wonderful creamy texture which can be made with any seasonal fruit. I’m sure even the kids will love this.

Ingredients:

  1. Green Apple – 2,
  2. Cooked Oats – 1/2 Cup
  3. Yogurt – 1/2 Cup
  4. Milk – 1 Cup
  5. Sugar/Honey – 2 tsp

Green Apple & Oats Smoothie (1)

How to Prepare:

  • Wash, peel and cut the green apple roughly.  Blend it along with oats, yogurt, milk and sugar until smooth. Serve immediately.

Notes:

  • You can also use any variety of Apples for this smoothie. Make sure you serve immediately otherwise the colour of the smoothie changes if you keep it for long.
  • If you feel the smoothie is too thick add a little milk to get required consistency.
  • You can also replace sugar with honey for a healthier option.

Green Apple & Oats Smoothie (1)