Tuesday, January 31, 2012

Gajar Halwa-The Ultimate Dessert

First time when Jeet ( my husband ) came with his parents to ask my hands to my parents, he had a demand."I need Gajar Halwa". (It's a Love Come Arrange Marriage) At that time I really didn't how to prepare it. I asked my mom and any how prepared it. But after that I have prepared many times both over flame and in microwave, taste doesn't differ irrespective of which medium it is cooked. But I feel easier and time saving in microwave. 


Carrot - 1 kg (finely grated)
Sugar - 3/4 cup
Milk - 1 cup
Nestle Milkmaid - 1/2 tin (instead use Khoya 100 gms)
Ghee - 2 tbsp
Green Cardamom - 3 ( only seeds powdered)
Cashew - 2 tbsp (chopped)
Raisins - 2 tbsp

  1. Finely grate the carrots and keep it in a MSW bowl.
  2. Add 1 cup milk and 3/4 cup sugar and microwave it for 15 minutes, stirring twice in between.
  3. Add the milkmaid and ghee and microwave again for 10 minutes, stirring once in between.
  4. Now add the chopped nuts, raisins and elaichi and microwave it for 5 minutes.
  5. Serve hot with garnishing.

Linking it to Edible Entertainment  @ Kids Delight :)
& Teenz' Yummy Delight @ Valentine Day Event :)
& Sizzling Tastebuds @ Microwave Cooking :)
& Taste of Pearl City @ Any One Can Cook :) 
& Recipe Junction @ Spotlight:Winter Vegetables :)

from my kitchen

Friday, January 27, 2012

Matar Panner in my Microwave Safe Bowl

Cooking in Microwave is too easy, healthy and time saving. Same matar panner when prepared over flame needs a pressure cooker & a kadai( just kidding). And cooking with microwave makes life simpler with a single Microwave safe bowl. :)

Wednesday, January 25, 2012

Subz Biryani...

The recipe is from Master Chef India Cook Book - by Pankaj Bhadouria. I am a big fan of her. She is my inspiration.
It was awesome in taste, my mother and my husband just loved it. Hope you will love it too.

Basmati Rice - 200 gms
Ghee- 2 tbsp
Onions - 1 large( Sliced)
Carrot - 1/2 cup
Beans - 1/2 cup (cut into 1-inch pieces)
Green Peas - 1/2 cup
Cauliflower Florets - 1/2 cup
Mint Leafs - 1/2 cup(chopped)
Kewra water - a few drops
Sahi jeera - 1/2tsp
Cloves -6
Cinnamon - 2 (1-inch)
Mace - 1 (1/2 of it)
Grated Nutmeg -1/4 tsp
Black peppercorns -1/2 tsp
Ginger Paste - 1 and 1/2 tbsp
Garlic Paste - 1 and 1/2 tbsp
Black Pepper powder - 1 tsp
Yoghurt - 1/2 cup
Black Cardamom -2
Green Cardamom - 2
Bay Leaf - 1
Salt to taste

  1. Wash the rice and soak it for 30 minutes.
  2. Heat 1 tbsp of ghee in a pan and fry the sliced onion till golden brow an remove to a plate with a spoon.
  3. In the same pan, sauté half the sahi jeera till they begin to sizzle. add 2 cloves, 1 cinnamom stick, half the mace, nutmeg and peppercorns till fragrant.
  4. Add the ginger-garlic paste and sauté it for 1 minute. Now add the vegetables and cook it for 2-3 minutes over low flame. 
  5. Add salt, pepper and the yoghurt and cook till the vegetables get tender.
  6. In a large pan, boil 4 cups of water with 1 tsp salt.
  7. In a piece of muslin cloth tie the remaining cloves, cinnamon stick, mace, sahi jeera, black cardamom, green cardamom and add to the water with the bay leaf.
  8. Cook the rice till half done and let all the flavors infuse into it.
  9. Drain the rice and reserve the strained water. Add the remaining ghee an mix with the help of a fork to the rice and keep aside.
  10. Now to assemble the biryani, take a deep base Handi and spread half of the fried onion then half of rice over the onion. Add  the vegetables and again a layer of rice along with the chopped mint leafs. Cover the top with the remaining fried onions. Sprinkle Kewra water on top of it.
  11. Pour 1 cup of the strained water and cover the lid and allow to cook for more 3-5 minutes at a low flame.
  12. Serve the biryani with any variety of raita and enjoy... take compliments from your family and friends :)

Linking to Kaarasaaram
@Royal Feast Biryani
@ Let's Cook -Rice

from my kitchen

Tuesday, January 24, 2012

Batata Wada-From Mumbai Streets

Mumbai street food reached my kitchen today. I had Batata Wada last on my vacation on the way to Siridi. It's difficult to find same Batata Wada here at Vizag... So, planned to prepare it @ my kitchen :)


Potato - 3 Medium (boiled and mashed)
Onion - 1 Medium (chopped finely)
Ginger-Garlic - 1 Tbsp (Freshly crushed)
Cumin -1/2 tsp
Mustard -1/2 tsp
Carom Seeds -1/2 tsp
Green Chilli Paste - 1tsp(used sauce)
Garam Masala - 1 tsp
Chat Masala -1/2 tsp 
Gram Flour - 5 tbsp
Red Chilli Powder -1 tsp
Turmeric Powder - 1/4 tsp
Soda Bicarbonate - 1/4 tsp 
Oil - 2tbsp (for preparing masala)
Oil to deep fry the wada

  1.  In a bowl mix besan, soda bicarbonate, salt, red chilli powder, turmeric powder and water to have a thick consistency and rest for 15-20 minutes.
  2. Mean while boil potatoes and mash it adding salt (adjust as per taste & remember we added salt in the batter too.) and keep aside.
  3. In a kadai take 2 tbsp oil, put mustard,cumin and carom seeds and add freshly crushed ginger-garlic after they splutter. 
  4. Now add onion and cook till it turns pink in a medium flame.
  5. Put chat powder, garam masala and chilli sauce and mix properly.
  6. Now add the mashed potato and cook for 2-3 minutes and let it cool.
  7. Once cooled give a shape and keep aside.
  8. Heat the oil for deep fry. 
  9. Add the potato masala in the batter prepared and fry it.
  10. Remove and press in between a Pav Bread and serve it hot....

 Linking it to Tomato Blues
@ Celebrating Street Food


from my kitchen

Monday, January 23, 2012

Chatpata Starter - Masala Pampad

There were guests at home yesterday night without prior intimation. And I din't have any idea what to have in starter. And found 1 Cucumber in my refrigerator and planned to have a Masala pampad as its easy, quick and tangy :) And my guest really loved it alot... :)


Udard Dal Pampad - 4
Cucumber - 1
Onion - 1 (Large)
Tomato -  1 (Medium)
Green Chilli - 2 (finely chopped removing the seeds)
Lemon Juice - 1 tsp
Chat Powder - 1/4 tsp
Salt - 1/4 tsp
Oil - to fry the pampad


  1. Fry the Pampad and keep aside on an absorbent paper.
  2. Chop Cucumber, Onion, Tomato into small cubes.                     
  3. In a container mix well chopped cucumber, onion, tomato, chilli, lemon juice, chat powder and salt.
  4. On a plate keep two pampad one upon the other and sprinkle the mixture on it and serve.

@ Any one can cook

from my kitchen

Friday, January 20, 2012

Tamatar ki chutney

 The season of Tomato and you don't eat tomato abundantly its IMPOSSIBLE... It's easy to make with less ingredients and quickly... Can be served with Phulka, Parathe some times with Biryani (when the consistency is runny)

I am from Odisa and it's a common dish prepared in every odiya kitchen (tamoto khata). It is even served as a special dish in feasts. Here I am sharing the authentic way a Odiya cook prepare it in her kitchen :)


Tomato - 1 kg
Onion - 2 big size (diced)
Garlic - 10-12 cloves (just broken into half)
Green Chilli - 4-5 (divided into two half's)

Curry leaf - 8-10
Bay Leaf - 2
Fenugreek seed - 1/4 tsb
Fernel Seed - 1/4 tsb
Mustard - 1/4 tsb
Cumin - 1/4 tsb
Chilli Powder - 1 and 1/2 tsb
Turmeric Powder - 1 and 1/2 tsb
Cumin Powder -  2 tsb
Salt - 1 and 1/2 tsb
Sugar -100 gms
Oil - 3 tbsp


  1.  Cut the tomatoes into 6 pieces. Keep it aside. 
  2.  In a heavy bottomed kadai put 3 tbsp oil. Put meethi dana, sarson, jeera, tej pata, curry patta and once they splutter put the garlic cloves which are divided into two. When the garlic starts changing its color put the diced onion into it. Cook till it turns golden brown.
  3. Now add the green chillis tomatoes, salt, haldi powder, mirchi powder, sugar and cover it with a lid. (NOTE: Do not stir and leave the whole ingredients to cook at a low flame for atleast 15 minutes. Do not open the lid as we do in Dum Biryani)
  4. After 15 minutes open the lid and mix it with a spatula.
  5. Cook for another 5 minutes at opened condition at a medium flame.
  6. Now add 2 tsp cumin powder and mix it.

    NB: Seedless dates or green peas can be used in it while adding the tomatoes in it. Jaggery can be used instead of Sugar...but the aroma of tomatoes, garlic and onion gets suppressed. Once prepared can be kept for 5-6 days in refrigerator.

    Linking: Taste of Pearl City @ Any one can cook :)
    & Recipe Junction @ Spotlight:Winter Vegetables :)

from my kitchen

Thursday, January 19, 2012

Chatpata makkai - palang ki tikki

Easy-Healthy and Mouth watery..... :)


Corn Niblet - 100 gms
Spinach - 1 Bundle (finely chopped)
Onion - 1 mediun size (finely chopped)
Garlic - 1 tsb (minced)
Green Chilli - 1 tsb (Chopped)
Dry Mango Powder - 1/2 tsb (Amchur)
Red Chilli Powder - 1/2 tbs
Cumin Powder- 1 tbsp
Gram Flour - 3 tbsp (just to bind) (Besan)
Oil for deep frying
Salt - as required
A cup of water.

1) With a pinch of salt cook the corn with a cup of water in a pressure cooker, till it releases two whistles.

2) Once cooked drain the water an let the corn cool.
3) Process the cooked corn in a mixer grinder. Just to half the niblets...
4) Mix the chopped Onion, Garlic,Chilli, Red Chilli powder, Spinach, Cumin powder, Amchur, processed corn, Besan and salt as requried.
5)  Give a shape like tikki and keep aside.

6) Fry the tikki's and serve hot with tomato ketchup... :)

Linking it to: Taste of Pearl City
@ any one can cook

from my kitchen

Thursday, January 5, 2012

Garlic-Coriander Leaf Rolls, A Healthy Tea-Time Snack

 I was just searching for some tea time snacks from different blogs and found this recipe from http://priyaeasyntastyrecipes.blogspot.com/2011/12/eggless-whole-wheat-garlic-rolls.html and planned to prepare it and no wonder it came out so beautifully and it was yum with Tomato ketchup and a mug of coffee :)

2 cup - Wheat Flour
1 tsp - Dry Yeast
1 tsp - Sugar
1 tsp - Salt
3 tsp - Grated Garlic
3 tsp - Finely chopped coriander leaves
50 gm - Butter
1 tsp - Oil 
1/2 Cup - Luke warm Water


  • Add sugar, salt and dry yeast to the luke warm water. Leave it till its gets foamy.
  • Now add the foamy yeast to the flour and knead it.
  • Cover it with a kitchen towel and keep to rest for 1 hour.  
  • At room temperature mix the grated garlic and chopped coriander and keep it aside.
  • Once they doubled their size,punch down the dough,dust the dough with flour and roll them as a thick rectangle disc.Spread enough garlic-coriander spread and roll them as a loaf, cut the rolled loaf as 8-10 pieces, arrange them over a greased baking tray,sprinkle the sesame seeds, let them sit again for few minutes in warm place.
  • Preheat at 220°C and bake at 180° C for 20 minutes.
  • Serve hot with tomato ketchup with a cup of coffee.

from my kitchen