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Wednesday, February 25, 2009

Indo-Chinese fried rice

I made Indo-Chinese fried rice during the weekend with fresh vegetables and came out very nice. here is the recipe


1.5 cups raw rice (cooked in such a way that each grain is seperate)
1 Tbsp oil
1 Tbsp sesame seeds
1 tsp each of finely chopped ginger, garlic, green chilli
1 Tbsp venegar
2 Tbsp Soy sauce
1 cup each of freshly chopped carrot, french beans, onions
1/2 cup fresh/frozen peas
1/2 cup chopped spring onions for garnish
salt to taste

1) Cook the rice, cool and keep aside.

2) heat Oil, fry finely chopped garlic, ginger and green chilli and fry for few seconds

3) Add carrot and beans and stir-fry for 2 mins and then add onions and fry for 3 to 4 mins until the rawness disappears but the veggies are still crunchy. you can even add white portion of the spring onions at this step and save green portion to garnish

4) Add peas and salt and stir-fry for couple of mins. now add the seperated rice, venegar, soy sauce and mix until all the ingredients are combined.

Sending this over to Kadumanga's COT:Flavored Rice event

Thursday, February 12, 2009

Spinach Soup


2 cups chopped fresh spinach
1 small onion chopped (around 1/2 cup)
1 small potato cooked and mashed (around 1/4th cup)
1 tsp oil
1/4th cup milk
small piece of cinnamon stick
salt and pepper to taste

1) Heat Oil and fry onions for a minute and add spinach and fry for another minute.Add a cup of water and cook spinach for 3 to 4 mins.

2) Blend spinach-onion to smooth with milk and mashed potato.

3) Mix the Puree to the water you used to cook onions and spinach, add more water if required and bring to boil.

4) Add salt and pepper to taste

serve hot with your favorite croutons

Wednesday, February 11, 2009

Bitter Gourd with Riped Mango

4 to 5 medium Bitter gourd chopped
1 large onion chopped
3 medium tomatoes chopped
1 large riped mango, peeled and chopped

1/2 tsp mustard seeds
1/2 tsp cumin seeds
pinch of asafoetida
1/2 tsp turmeric powder
1 tsp ginger finely chopped
1 tsp garlic finely chopped
1 tsp red chilli powder
1 tsp garam masala
few curry leaves
1 Tbsp oil
salt to taste


1) Cook chopped Bittergourd and onion with 1/2 cup of water, turmeric powder and salt until they are tender. which takes around 10mins.

2) Heat oil in a pan, add mustard seeds and cumin seeds and once they splutter add curry leavess, ginger-garlic and fry for few seconds.

3) Add the cooked Bitter gourd, tomatoes and mango, chilli powder and garam masala. Mix the ingredients and cook in low heat until the ingredients are combined well.

serve hot with Roti/Steamed Rice

Split Moong Dhal Soup

Moong Dal is excellent source of protein and easy to digest. I am supposed to consume some proteins as part of a diet and made this. I have added Fresh Spinach and tomatoes to make it extra nutritious but this can be made without spinach and Tomato. Moong Dal cooks quickly compared to other Dals so make sure you do not overcook


1/2 cup split moong dal (cooked in 2 cups of water)
1 cup chopped spinach (optional)
1/2 cup chopped tomatoes (optional)
1/2 tsp cumin seeds
1 green chilli cut length wise
1/2 tsp grated ginger
pinch of turmeric and asafoetida
1/2 tsp oil
salt to taste
1/2 tbsp lemon juice (optional)

I pressure cooked Moong Dal in 2 cups of water along with tomatoes, spinach and salt.

for tempering
heat 1/2 tsp oil and add cumin seeds. Once they crack add green chillies, grated ginger, turmeric and asafoetida and fry for few seconds and mix with the cooked Dal. Adjust water and salt to your desired soup consistency.

This can be eaten with Rice or Roti by adding less water

Tuesday, February 10, 2009

Kadhai Paneer


* 1 cup paneer cut into bite size pieces
* 1 medium red bell pepper chopped(capsicum)
* 1 medium green bell pepper chopped
* 2 Tbsps oil
* 3 medium tomatoes
* 1/4 inch piece of ginger
* 1 green chili
* Pinch of asafoetida
* 1 tsp cumin seeds
* 1 and 1/2 tsps coriander powder
* 1/2 tsp Chilli powder
* 1/2 tsp turmeric powder
* 2 Tbsps dry fenugreek leaves (kastoori methi)
* salt to taste

1) Blend tomatoes, green chillies and ginger into paste and keep aside.

2) Heat oil in a pan fry paneer until it turns light brown and keep aside. In the same pan fry Bell peppers until they turn tender and keep aside

3) In the remaining oil in the same pan, add cumin seeds and once they crack add asafoetida, tomato/ginger paste, coriander, turmeric, chilli powders, salt and fenugreek leaves. cook in medium heat for 5 mins or until oil seperates from the mixture.

4) Add paneer and bell peppers and some water and let it simmer for about 5 mins in low heat.

Server Hot with Any Indian Bread or Steamed Rice

Chana Masala (Chole)


* 1 cup raw Chana or Chick peas (soaked overnight and pressureccoked)
* 1 Tbsp oil
* Pinch of asafoetida
* 1 tsp cumin seeds
* 1 Tbsp gram flour
* 1 large size tomato
* 1" piece ginger chopped
* 2 green chillies (adjust to your spice level)
* 2 tsp coriander powder
* 1/2 tsp turmeric powder
* 1/2 tsp red chilli powder
* 1/4 tsp garam masala
* salt to taste
* cilantro or coriander leaves to garnish


1) Blend tomatoes, green chillies and ginger into paste and keep aside.

2) Heat oil in a pan, add cumin seeds and once they crack add asafoetida, gram flour and fry for few seconds until it turns light brown. Do not burn it.

3) Now add the tomato/ginger paste, coriander, turmeric, chilli powders, salt and cook in medium heat for 5 mins or until oil seperates from the mixture.

4) Add Pressure cooked Chick peas and water as desired and cook for 7 to 8 mins in medium heat.

5) At the end add garam masala and cilantro and let it cook for a minute.

Serve hot with any Indian bread or Steamed Rice.

Cauliflower Soup


1 and 1/2 cups cauliflower florets
1/2 cup chopped red onions
2-3 cloves of garlic
1 tsp olive oil
1/2 tsp dried basil or oregano
1/2 cup milk
1 cups water
salt and pepper to taste

1) Heat oil and fry onions and garlic for a mins and then add cauliflower,salt and let it simmer for 10 to 15 mins until cauliflower is cooked

2) Cool the ingredients and blend to smooth paste by adding milk.

3) Remove the puree into pan, add required water and simmer for few more minutes.

4) Add pepper and dried basil

server hot with your favorite croutons.

Saturday, February 7, 2009

Bell Pepper Soup (Capcicum)


2 large peppers chopped, 1 Yellow and 1 red (capcicum)
2 garlic cloves peeled
1 small onion (1/2 cup chopped)
1/2 teaspoon olive oil
1/2 teaspoon cumin powder
1 teaspoon fresh ground pepper
1 teaspoon dried basil
salt to taste

1) heat Oil olive and throw in cumin powder, add chopped onion and fry for a minute and then add chopped red and yellow bell peppers, garlic and cover and cook in medium-low heat for around 10 mins

2) Once the ingredients are cooled, blend them into smooth paste with 2 cups of water and Strain the juice to the same pan you used for frying the veggies.

3) Bring the soup to boil, add salt and pepper. At the end add dried Basil and serve Hot with your choice of bread

Friday, February 6, 2009

Stir-Fried Vegetables in Peanut-Chilli Sauce


1 green capsicum chopped into big pieces
1 red capsicum chopped into big pieces
2 medium onions chopped into big pieces
2 carrot thinly sliced
1 bunch of spring onions,finely chopped
1 small cup of frozen/fresh green peas
1 cup cabbage chopped into big pieces
1 tsp grated ginger
1 Tbsp oil
1 Tbsp soya sauce
1 Tbsp cornstarch mixed in 2 Tbsps of water
For sauce:

7-8 garlic flakes
4-5 dry red chillis (deseeded)
1/4 cup roasted peanuts
1 tbsp of grated jaggery (or brown sugar)

In a Pan bring 1 cup of water to boil add garlic, red chillies and simmer for 7 to 8 mins till the spices are softened, remove and cool. Grind them with roasted peanuts, jaggery and 1/4 cup of water.

Heat Oil in a pan, fry grated ginger for few seconds and then add carrots and fry for a minute. Now add capcicum, cabbage, Onions and fry until vegetables are tender and still crispy. Do not overcook.

Add the peanut sauce, soy sauce and salt and stir-fry until the vegetable are coated with sauce.
Now add the cornstarch mixed with water and stir-fry for few mins.

garnish with spring onions and server hot with white rice or fried rice.

Spinach with Mango and Dals (Lentils)

Trying to avoid food which contains more oil or butter for some days. here is the healthy, easy to make and tasty :-) Dish. I had frozen unriped mango pieces and fresh washed spinach from costco so making this just took less than 10 mins of my time.


1/4th cup Moong Dal (
1/4th cup Chana Dal (Bengal gram)
4 cups of chopped spinach
1/2 cup unriped mango pieces
1/2 tsp turmeric powder
salt to taste

for seasoning/tempering
1 tsp oil
1/2 tsp mustard seeds
1/2 teaspoon cumin seeds
3 to 4 whole red/green chillies (adjust to your spice level)
pinch of asafoetida
curry leaves (optional)
1 tsp minced garlic

1) Wash both the Dals and pressure cook with chopped spinach, unriped mango pieces, turmeric powder Do not overcook. You should just make sure that Dal just cooks so that we retain the shape of the chana Dal.

2) For seasoning, heat oil, add mustard seeds, cumin seeds. Once they splutter add minced garlic, chillies, asafoetida and pour on the cooked Dal-spinach and slightly mash the Dals.

Server Hot with Steamed white/brown rice.

Thursday, February 5, 2009

Dal Fry with Toor Dal

This is very easy to make and healthy and will go good with either rice or Roti.

1 cup toor dal
4 cups water
1/2 tsp turmeric (haldi)
1 Tbsp fine chopped ginger
1 tsp dry mango powder
1 tsp garam masala
2 Tbsps clarified butter (ghee) or Oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
2 bay leaves
Pinch of asafoetida
4 whole red chillis
1/4 teaspoon paprika (optional)
salt to taste


1) Wash the Dal and soak in 4 cups of water for 30 mins or more.
2) Pressure cook Dal, water, salt, turmeric and ginger.
3) Mix mango powder and garam masala to the cooked Dal and add more water if required.
4) Heal Ghee or oil, splutter mustard seeds and cumins seeds, asafoetida, red chillies and paprika (mild chilli powder) and pour this on top of Dal and mix.

Server hot with hot white rice or any indian bread(Roti/chapathi/parathas)

Wednesday, February 4, 2009

Roti - Flat Indian Bread

This is how I make Rotis.


* 1 cup whole wheat flour
* 1/4 teaspoon salt
* 1/2 cup lukewarm water (Use more if required)
* 1/4th cup whole-wheat flour for rolling

1) Mix flour, salt and water to make a soft dough by adding more water as needed, cover and keep aside for 10 mins or more

2) Make the dough into 8 equal balls, take each ball and press with dry flour and roll it to a 6 inch circle by dusting it with the dry flour whenever you feel it is sticking.

3) Heat a skillset and place the Roti for 30 secs to just make sure it is hard enough to hold and turn it other side and just keep for 10 to 15 secs

4) Take this Roti and cook in flame (use different burner) both the sides until you see brown spots on both sides.

5) Spread butter and keep in a covered container


> always keep the rotis covered so that they will not become hard
> Rotis can be kept outside by wrapping with aluminium foil upto 2 days and can be refrigerated upto a week and heat in microwave before eating

Stuffed BitterGourd Curry

I am trying to change my eating habits for good health and also to reduce weight so trying healthy vegetables. I made this curry last night and it was not tasting that much bitter. Not sure if the bitter gourd itself is having less bitterness or the style of making it made difference. Anyway I was able to eat comfortably.
Here are the medicinal benefits of Bitter guard

6 to 7 medium sized Bitter Gourd(cut each into 2 pieces at the center and remove seeds)
1 Tbsp cooking oil
1/2 tsp mustard seeds

For Curry Paste

1/4 cup roasted peanuts
2 Tbsp roasted sesame seeds
1 tsp redchilli powder (adjust to your spice leve)
1 tsp coriander powder
1/2 tsp cumin powder
3 to 4 cloves of garlic
2 cups chopped onion
2 cups chopped tomatoes
little bit of tamarind
1/2 teaspoon turmeric powder
piece of ginger
salt to taste

1) Gring all the ingredients for the paste into paste and stuff the BitterGourd with the paste. Keep the remaining paste aside.

2) Heat 1 Tbsp oil, splutter mustard seeds and add stuffed Bittergourd and fry in low heat until they turn brown. This may take 30 mins or more and you need to turn the bitter gourd in between so that it will cook all the sides. You don't have to stir many times since it is in low heat only but make sure not to burn it :-)

you can do other work by keeping this and it is better to fry at low heat for long time.

3) Once the veggies turn brown add the remaining paste and fry upto 5 mins

Server Hot with Rice or Chapathi.

Next time I will try this in microwave and see how it goes because we don't have to keep monitoring incase of microwave.

Dosa with Rice and Lentils (Dals)

In order to Increase protein and reduce carbohydrates in my food i am making Dosa with less rice and more Dals and it comes out crispy all the time even without using Oil.


Urad dal (Black gram) – ½ cup
Channa dal (Bengal gram)-½ cup
Toor dal(Red Gram) -½ cup
Raw rice -1½ cup

1) Soak chana Dal&Toor Dal together and Urud Dal and Rice seperately for 2 hrs

2) Grind Chana Dal and toor Dal first, rice second and Urud Dal last and mix all of them with salt and ferment it overnight.

3) The Batter should look like a pancake batter. Grease a flat pan with some oil, pour the batter and spread it to make round shape and cook both the sides until it turns light brown

You can make dosa with this batter even without Oil if you use a non stick pan.

serve hot with your favorite chutney/Sambar

This is healthy compared usual Dosa batter with more rice and less lentils. You can make Dosa with Ghee or Butter for kids.

Tuesday, February 3, 2009

Tandoori Roti

I saw one youtube video on making tandoori roti using bread toaster but it came out very hard and no way near to tandoori roti, i did not get that smell which comes when we burn the roti directly in fire. The below is the only method where i could achieve the tandoori Roti flavor but still struggled initially.
1 cup wheat flour
1/2 cup all purpose flour/maida
salt and water

1) Mix all the ingredients into tight dough, cover and keep for 1 to 2 hours

2) Divide the dougn into 6 equal balls, roll into thick roti.

3) Wet one side of the Roti and stick it to Pan/Tava and now wet the other side also.

4) Turn the Pan so that it will face the stove/electric coil directly at low heat. The Roti falls down when it is cooked.

Butter the Roti and server hot with any gravy.

Sometimes Roti falls down before it is done and you can cook it in the flame itself at low heat. It needs some experience to make these perfectly. I have been trying for the past 1 week around 5 to 6 times and now i am somewhat okay. It is the taste which forces me to make these rotis otherwise I felt the normal Roti is easy to make at home.

Butter Paneer Masala Recipe

I tried this today and turned out great. Last time when I made i did not use Onion-garlic and felt something lacking and since i don't mind using onion garlic i tried using them this side and it came out perfect.
250 gms paneer - cubed and fried in a tbsp of oil/ghee till golden brown and put in hot water. Drain the water after 5 mins and keep the paneer aside
2 big onions pureed
1 Tbsp ginger-garlic (blend to paste)
1 tsp red chilli pwd (I used paprika)
3 big ripe tomatoes(blend to paste)
3 Tbsps cashewnut paste
½ tsp coriander pwd
pinch of turmeric powder
1/2 tsp dry fenugreek leaves
garam masala pwd (make a pwd of 3 cloves,1 green cardamom and 1” cinnamon)
salt to taste
3 Tbsps butter
2 Tbsps fresh cream

1) Heat 2 Tbsp butter in a heavy bottomed pan, add onion paste and saute till brown at medium-low heat.

2) Add Ginger-garlic paste saute for 3 to 4 mins. Add chilli powder, coriander powder, turmeric powder, dry fenugreek leaves, tomato puree and salt, stir and cook for another 5 mins

3) Add cashewnut paste, paneer and a cup of water and cook on medium heat for 10 mins.

4) Remove from stove, Add cream and and 1 Tbsp butter and garnish with coriander leaves.

Serve hot with Roti, Naan or Parathas or steamed white rice.
1) Replace the cashew paste with the cream.