Sunday, February 28, 2010


Wish You all Happy Holi

Celebrating Holi with these lovely feast of  Poori  Aloo Sabji , Kasta Kachori and finish it with dessert Mulpua & Thandai

For Mulpua:
  • 1 cup Maida / All purpose flour
  • 1 Tbsp Semolina
  • Pinch of soda
  • 1/4 cup Curds
  • Oil for deep frying
For syrup:
  • 1/2 cup Sugar
  • 1/2 cup Water
  • 1/2 tsp Cardamom powder
  • Few Fennel seeds (optional)
  • Few dry fruits (almonds/ pistachios)
In a blow add maida, semolina, curd, baking soda and little water and make thick batter. Let the batter sit for 1 to 1 1/2 hrs.Mean time make the syrup. In a pan add sugar, water, cardamom, fennel seeds cook over hing heat until light syrup forms.
Heat the oil for deep frying. Pour the spoonful batter. (it spreads a little make it a proper shape).
Drain them from the oil.  Place them on severing plate and pour sugar syrup and dry fruits.

Poori and Aloo,recipe goes to Shama's Family's Fav Food event 
And to RV's & Sudeshna's Tiffin box event
Mulpua goes to  Notyet100's Holi Event

Thursday, February 25, 2010

Apple & Carrot Soup

 The Fennel seeds &  Apple in  a Soup? Ya...its a brilliant flavor..its so creamy and rich in herbs..Have hot or cold , tastes the best.... To a company is Roasted Tomato Toasts.. 

  • 2-3 Carrots (sliced)
  • 1 Apple (peeled and diced)
  • 1 tsp Fennel seeds
  • 2 Tbsp Rice (uncooked) 
  • 2-3 cups Vegetable stock
  • 1 small Bay leaf
  • 1/2 tsp Cumin powder
  • 1/4 tsp Turmeric powder
  • 1/4 tsp Red chili powder (optional)
  • 1/2 tsp Curry powder
  • 2 tsp Olive oil / Butter
  • Salt & black pepper as per taste
  • Fresh lemon slice
Method :
In a sauce pan with oil /butter, add fennel seeds and roast on medium heat 2-3 minutes or you get nice aroma. Add chopped carrots, apples and roast for 5-7 minutes. Add  rice, turmeric powder, red chili powder, curry powder, coriander powder, vegetable stock, bay leaf, salt , pepper and cook till all the vegetables get tender.

Puree the  vegetable & rice mix until smooth. (discard the bay leaf before making puree). Transfer this puree into the same sauce pan and simmer for 8 minutes.

Serve hot with dash of black pepper and lemon.

The tangy flavors make the good combo with this soup...
For Roasted tomato
  • 2 Tomatoes
  • 1/2 Capsicum
  • 1 Garlic pod
  • 1/2 tsp Basil (dry)
  •  1-2 Tbs Olive oil
  • 1/2 tsp Red chili flakes
  • Salt to taste
Roast the tomatoes in the oven for 20 minutes. Remove the skin of it. Heat the pan with oil, add garlic, capsicum and roast for few minutes. Add roasted tomatoes, salt, basil, red chili flakes and mix everything well.
Toast the breads and spread roasted tomato.

This Recipe goes to Taste bud's Cooking with Fruits event.

Tuesday, February 23, 2010

Cauliflower & Spinach Penne Soup

During grocery shopping I saw spinach flavored penne pasta..the moment I saw & felt that I should try ...Here I have used penne pasta in the cauliflower  soup.. This is very healthy as it does not  require much oil, butter or not even cream..!

  • 1 cup Cauliflower
  • 1/2 Spinach Penne
  • 1/2 cup Carrot
  • 1/2 cup Potato  ( boiled & mashed)
  • 1 Onion (chopped)
  • 1/2 tsp Basil (dry/ Fresh)
  • 1 tsp Garlic paste
  • 1 tsp Oil
  • Salt & Black Pepper to taste
    Heat the pan with oil, add garlic, onion and saute for few minutes. Add cooked potatoes, vegetables and penne. Bring to boil with requied amount of water. Add basil, salt and stir it well. 

Serve hot.

This goes to my event Pasta Party

Saturday, February 20, 2010

Macaroni & Aloo Chat

  • 1/2 cup Macaroni (cooked & drained )
  • 1/2 cup Potatoes ( Boiled/ fried/ baked)
  • 1 Tomato (chopped)
  • 1 Onion (chopped)
  • 1 tsp Chat masala
  • 1/4 tsp red chili powder
  • Few Coriander leaves
  • 1 tsp Lemon juice (optional)
  • Salt to tasted
    Mix all above ingredients and serve.

This recipe goes to my Pasta Party Event

Tuesday, February 9, 2010

My First Event Annoucement - Pasta Party

It's more then a year that I have started blogging. Never hosted any event..but participated as many as events possible! But finally with lot of courage I am hosting the Pasta Party Event.

According to wiki "Pasta" is Italian word which means an unleavened dough of wheat or buckwheat and water. Sometime with egg, vegetable extracts. Pasta is good source of B vitamin, iron. It very low in sodium and cholesterol free.

Pasta includes noodles in various length, width, shapes and variety that are filled with other ingredients. Now a days we get lot of variety like whole grain pastas.There are hundreds of different shapes of pasta such as Macaroni, Penne, Shells, Elbow, Bow tie, Fusilli, Lasagna sheets and many more...


 So Get ready to cook Soups, Stews, Salads, Starters, Meal  and Desert also! You can make your own style of pasta!

  1. Prepare anything with Pasta but only Vegetarian entries are accepted.
  2. Post as many dishes as you can in your blog from today 10th Feb to till 10th March 2010. Provide a  link back to this announcement.
  3. Old posts are welcome just Re-post link with this announcement.
  4. Using logo is Optional, but appreciated if you do.
Email me to with subject as Pasta Party with follwoing detail:

*Your Name
*Blog Name
*Recipe Name
*Recipe URL.
*Picture of Dish.

5. If you don't have blog, no problem...pls mail me your enties.I will include in roundup.

Hope to see my many blogger friends to join me with this cool event....Have a fun while making and eating Pastaaaaaaaaa.......................

Saturday, February 6, 2010

Vegetable Stew

 This vegetable  stew is healthy and easy to make.. I saw this on TV, but it was made with i just thought i should try with vegetarian & indian style...It turned out really good.. its not  a soup its Stew...

Ingredients :
  • 2 Potatoes
  • 2 Carrots
  • 1/2  green Capsicum
  • 1/2  Celery stalk
  • 1 Zucchini
  • 1/2 cup check peas (garbanzo / kabuli chana)
  • 2-3 cups Vegetable stock 
  • 1 tsp Cumin powder
  • 1 tsp Ginger
  • 2-3 cloves
  • 5-6 Black peppercorns
  • Red chili powder as per taste
  • Salt as per taste
  • Fresh mint leaves
  • Fresh Coriander leaves 
 Boil or pressure-cook the chickpeas, carrots,potatoes till they are tender.
In a pan add vegetable stock and cook till it boils. Add ginger, peppercorns , cloves. cook for few minutes. Add all boiled carrots, potatoes, chickpeas, celery, zucchini, bell papers, cumin powder, red chili powder and cook over medium heat till it come to boil. Add fresh mint leaves, salt. Cook till all the vegetables are cooked and tender.

Garnish coriander leaves and serve hot with Garlic bread...

  • Before serving you can discard the cloves, peppercorns. Also can add more vegetables spinach, tomatoes..
  • You can use canned beans. We also get ready to use stew vegetables in grocery store..
This recipe goes to  Rahin's  Semi-home made Indian recipe Event.

Tuesday, February 2, 2010

Alu chi Wadi

This is very famous in Maharashtrian food. This so tasty and healthy snack or side dish...

  • 8-10 Alu chi Pane (colocasia leaves) (commonly known as 'Elephant Ear')
  • 1 cup Gram flour (besan)
  • 1 tsp Sesame seeds
  • 2-3 tsp Tamarind pulp (as per taste)
  • 2 tsp Jaggery (as per taste)
  • 1 tsp Red chili powder (as per taste)
  • Salt to taste
  • Oil to deep fry
If you don't want to deep fry then For Tempering: (add more or less these ingredient according tot the quantities of the wadi)
  •  Oil
  • Mustard seeds
  • Cumin seeds
  • Sesame seeds
  • Garnish with Coconut and Coriander leaves
        First wash and clan the alu leaves. Let them dry for few minutes. In a bowl add besan,chili powder, sesame seeds and mix everything well. Add tamarind pulp, jaggery , salt and make a paste.  (not too watery but bit thick paste)

Place the bigest leaf first , facing upside down. Apply  thin layer of besan  paste to the leaf. keep another leaf on the top of this and continue the procedure at least with 3-4 leaves.

Roll the leaves from the root side to its tip. (if its getting sticky to you add apply little water/ oil).
Tie these rolls with thread so they will not open while getting steamed.
Pressure cook for 15-20 minutes  without whistle.

 Once the rolls are  cool down, cut the alu wadi and Deep fry or give tadaka.

Serve with Rice and Waran.
This recipe goes to Priya's Sesame seed event... 

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