2/10/2016
by
sudhihere
It was a gloomy, cloudy day and Husband wanted to eat something fresh. Luckily I had Soaked Sabudana handy, and I quickly surprised him with Sabudana Vada. Here's the quick and easy recipe,
Ingredients
- 1 Cup of Tapioca Sago / Sabudana, Roasted Peanuts, 1 Boiled Potatoes
- Coriander Leaves, Salt, Sugar, Lime, Green Chilies
Recipe
Preparations
- Soak the Tapioca / Sabudana for 3-4 hours.
- Coarsely crush the Roasted Peanuts.
- Heat Oil on a low flame, in a deep pan, for frying.
- Finely chop the Coriander Leaves and Green Chilies
- In a bowl, mix the Soaked Sabudana, Peanuts, chopped coriander leaves and green chilies.
- Add lime, salt & sugar to taste, mix it well; and add mashed boiled potatoes to the mix,
- Out of the mixture, make even sized balls,
- Slowly add the balls to the deep frying pan, and let it fry,
- On a low flame, evenly fry the Vada, for 10 minutes.
The Vada is ready, enjoy it with, Peanut Chutney or Tea.
9/04/2015
by
sudhihere
Rice cooker is good for Rice n Khidhadi, that's what my Husband thought so and argued. Well not only I proved him wrong, I surprised him with Tea made in the Rice Cooker and there was no difference in taste. Give it a try !!
Ingredients
- Milk, Tea, Sugar, Ginger, Cardamom Powder & Tea Masala (Optional)
Recipe
- Heat the Milk in Rice Cooker for 5 minutes,
- Add Tea & Sugar and let it cook for 5 more minutes,
- Add Ginger & Cardamom Powder, optionally add Tea Masala and let is cook for 5 more minutes,
- Check on the Tea, and keep stirring every 2 minutes, cook for 7-8 more minutes,
- And your favorite Tea is ready without the Stove !! Enjoy as you like it ...
9/02/2015
by
sudhihere
Indian Dishes are usually accompanied by Chutney, different region or different dishes uses Chutneys of different taste and form. My husband loves 'Peanut Chutney', and he enjoys it with almost anything,
Ingredients
- Roasted Peanuts, Onion, Tamarind Pulp, Dry Red Chilies, Turmeric Powder
- Sugar (optional), Asafoetida, Garlic & Salt
Recipe
- In a pan, heat oil and garlic, saute for a 2 mins,
- Once garlic leaves the raw smell, add chopped onion add asafoetida,
- Once onions turns translucent, add dry red chilies,
- Cook until the you see Onion turning brownish, then add roasted peanuts,
- Mix it well and add little turmeric powder, then add tamarind pulp,
- Mix well and let it cool for a while [Tip - do not wash the pan yet !],
- Throw the mix into blender and make coarse mixture (add 4 to 5 tbsp water as required),
- Heat the same pan, add the coarse mixture,
- The Peanut Chutney is ready, enjoy it with Paratha, Uttapam or as a side,
2/14/2015
by
sudhihere
Salad doesn't even sound tasty, eating is a different challenge. Adding some healthy fruits makes it enjoyable, without loosing the nutritional values. Here's a quick one with Yellow Daal and Pomegranate,
Ingredients
- Boiled Yellow Moong Dal, Grated Carrots, Spring Onion, Raw Mango
- Pomegranate, Coriander Leaves, Chaat Masala, Lemon, salt
Recipe ~
- Soak the Yellow Moong Daal for 30 minutes, drain the water and wash it thoroughly.
- Add salt and boil the Moong Daal in open vessel and cook it for 10 minutes,
- Make sure to not over cook the Daal, turn off the gas and drain the water,
- Mix the Daal with rest of the Spices and other ingredients,
Modify any of the vegetables, add your choice of dressings or twist it, enjoy it anytime during the day.
2/14/2015
by
sudhihere
In India, visit to restaurant is almost incomplete without Masala Papad. This recipe takes just about 5 minutes and no deep frying needed plus hardly any cooking needed, let's get started,
Ingredients
- 2 Udad Papad, 1 Tomato, 1 Onion, 1/2 Raw Mango, 1/2 Lemon
- Coriander Leaves, Chaat Masala, Mirch powder, Roasted Cumin Powder
Recipe ~
- We are not going to fry the Papad, instead prepare in Microwave. Spray oil on either side of Papad,
- Microwave the Papad for 30 seconds and then flip the side and microwave again for 30 seconds,
- Restaurant style, fried Papad is ready in just 1 minute, with just a little oil,
- Let it cool down so it would become crispy, if you want you can soak access oil,
- While the Papad cools down, let's prepare the topping by mixing rest of the ingredients,
- Spread the topping on the top of Papad and the Restaurant style Masala Papad is ready to eat,
You can choose your own toppings and add Sev or other Spices as you prefer.
8/05/2014
by
sudhihere
Poha Chivda is a popular indian snack with too much oil, taste but not healthy, isn't it? Wrong, here's the microwave recipe to prepare healthy Super Thin Poha Chivda, with just 1½ tsp Oil. And the cooking process is hassle free and quick, as it will be ready to enjoy in just 7 minutes.
Ingredients
- 2 Cup Super Thin Poha
- ½ Green Chili, 5-6 Curry Leaves, ½ Cup Peanuts, 8-10 Cashew, 1/3 Cup Roasted Split Gram (Chana)
If u like then you can also add Raisins
- 1½ tsp Oil, ½ tsp Mustard Seeds, ½ tsp Sugar, ½ tsp Turmeric Powder, Pinch of Asafoetida & Salt
Microwave Recipe ~
For the following recipe, I've set my microwave on highest power.
- In a microwaveable bowl, heat the oil for 1½ min.
- Add musterd seeds, green chili and curry leaves; again heat it for 1½ min.
- Add peanuts and heat for 1 more min.
- Add asafoetida, turmeric powder, cashew nuts and roasted split gram; heat for 30 sec.
- Finally add poha and microwave it for 1 min, mix it well; and again microwave it for 1 min.
- After removing out of the microwave, add suger powder and salt to taste and mix it lightly.
Just make sure to lightly mix the ingredients at every step using plastic spoon.
The Poha Chivda is reday to enjoy with Tea, enjoy !!
8/03/2014
by
sudhihere
Hummus, a very popular Middle Eastern dip that is used as an appetizer and served with pita bread or chips or consumed with falafel. I found the Hummus available in market, too bland in taste, hence I tried enhancing the flavor with more garlic and lemon. The recipe below covers both Tahini and Hummus,
Ingredients
For Tahini,
- 1/2 Cup Roasted Sesame Seeds, 1/4 Cup Olive Oil, 2 Cloves of Garlic
- Lemon (needed while consuming Tahini), Salt to taste & Water
For Hummus,
- 1 Cup Boiled Chickpeas, 1/4 Cup Olive Oil, Lemon
- Ground Cumin Powder, Mashed Garlic, Salt & Water
Recipe ~
We'll need Tahini for making Hummus, so first of all let's prepare Tahini. Roast the sesame seeds until brown. Throw it in Mixer bowl along with mashed garlic, salt to taste and olive oil,
Grind it, check the consistency every two minutes and continue until smooth paste,
Now let's work on Hummus,
- We'll need boiled Chickpeas, I overnight soaked the chickpeas and boiled it.
- In a mixer bowl, mix the Tahini and Lemon and give it whirl, the Tahini would turn mashy.
- Further add garlic, olive oil, ground cumin powder and salt to taste. Mix it for 1 more min.
- Then add Chickpeas and mix it for 2-3 mins, if it feels dry add some water.
Take the Hummus in a bowl, spread little oil on the top and sprinkle some Paprika powder,
7/28/2014
by
sudhihere
Pickle is very essential to many of us during any of our meals and fresh pickles have a unique taste and aroma to it. My mom makes this pickle frequently and my dad just loves it. Here's for all pickle lovers,
Ingredients
- Chilli, Carrot, Red Chilli Powder, Coriander Seeds, Asafoetida
- Rai Kuriya (Split Yellow Mustards), Salt, Turmeric Powder, Lemon, Oil
Recipe ~
- Finely chop the carrots and chilli.
- Add red chilli powder, coriander seeds, asafoetida, turmeric powder, chilli powder and lemon.
- Add salt, lemon and lastly oil. Mix it well and let it seat for a day.
- Enjoy the pickle (after a day) and you can store it in the fridge for 2 weeks.
7/15/2014
by
sudhihere
Who doesn't like Pickles and that too sweet gujrati mango pickle Chhundo. The pickles found in stores have preservatives in it, but there is a unique different taste to freshly made Chhundo, enjoy the taste !!
Ingredients
- 1 Raw Mango, Jaggery, Mustard Seeds, Oil
- Turmeric Powder, Chilli Powder, Cumin Coriander Powder
Here's the Recipe,
- Grate/Shred the Mango and dip it in a glass of water and squeeze the water out of mango using hand. Repeat the process for 3-4 times, this will reduce sourness from Mango and will need less Jaggery.
- Heat 2 tbsp oil in a pan and add mustard seeds, let it crackle. Then add turmeric powder.
- Add the shredded mango to the oil, saute it and let it cook, as needed sprinkle water on it.
- Add salt to the mango and continue to saute the mango, till it gets fully cooked.
- Take the pan off the stove, add jaggery, chilli powder and cumin coriander powder. Mix it well.
- Then cook it just for one minute on the stove, no more cooking needed.
Enjoy the freshly made Chhundo ! [You can refrigerate and enjoy this Chhundo for 8-10 days.]
