Thursday, July 31, 2008



Instead of curdling fresh milk with acids like lemon juice,vinegar can make it when the milk unexpectedly curdles.Dont just throw it away.Use it to make paneer for surprising paneer tikka snack

MAKES:about 15-20 paneer cubes


Milk--------------------5 cups(i used 2% milk)

Lemon juice-------------1/2 cup(Vinegar can also be used)

Water-------------------1 cup

Muslin/cheese cloth------for draining


1.Heat a well-cleaned pan and pour about 1/2-3/4 cup water in pan before pouring milk to avoid burning at the bottom.

2.Now measure milk and pour into the pan.Maintain meduim heat.

3.Wait till the milk comes to boil.Now mix 1/2 cup lemon juice and rest of the water.

4.When milk boils rapidly pour lemon juice+ water mixture slowly and and keep stirring simultaneously.

5.After a while the milk starts curdling and the whey gets seperated slowly from light greenish liquid.

6.See that the u get lumpy whey bits not just cream.

7.Now line a colander with muslin cloth and pour the mixture into it. Run under cold water to remove lemon flavor and then leave for 20 minutes to let the whey drain off.

8.Squeeze out the liquid and tie the cloth with an elastic band around it. Place the parcel on a board with another board/flat plate on top of it and place some weighted tins on the top board to squeeze out more moisture.

9.After another 30-45 minutes the paneer will be ready.

10.Unwrap , Store in a ziploc bag immediately in the freezer if u want to store it for months.

Wednesday, July 30, 2008



SERVES:4-5 people


Medium sized potatoes------------2

Gram flour/besan------------------1-1/2 cup

Red chilli powder-------------------1/2 tsp

Salt----------------------------------as required

Cumin+Coriander powder---------1 tsp

Baking soda-------------------------1/2 tsp

Oil-----------------------------------for deep frying


1.Clean and peel the skin of potatoes.

2.Slice them into oval/round slices using a potato slicer and place in water.

3.Mix chilli powder,cumin+coriander powder,salt in besan .

4.Make a fine very thick paste with 3/4 cup water for 1 cup besan.

5.Test by dipping a slice in the batter and remove after both sides are thourghly coated on both sides with batter and batter is not dripping off quickly from the slice.

6.Make sure that you donot make it watery.

7.Add soda to the batter and keep aside for 10 mins till the oil is hot enough.

8.When hot enough drop the slices coated both sides with batter into oil.

9.Do this in batches depending on size of ur pan and remove once about to turn light brown.

10.Place on paper towel to remove excess oil from them.

11.Serve with tomato sauce or green chutney.

Monday, July 28, 2008




Eggplants-------------------13-15 medium round ones

Onions------------------------1 medium one

Fennel powder----------------a big pinch

Cumin,mustard seed---------1/4 tsp each

Methi Powder----------------pinch

Cumin Powder---------------1/2 tsp

Coriander powder-----------1 tsp

Garam masala---------------1/4 tsp

Green chillies----------------6-7

Oil,Salt------------------------as required


1.Cut each round eggplant into 4 equal parts and cut each part into very thin slices.

2.For info on thickness of slice see above picture.

3.Place the slices in salted water till ready to cook.Remove 5 mins prior to adding to the pan.See that they are dry enough.

4.Heat oil,add cumin,mustard seeds,onions,green chillies.

5.Fry till they turn brown and then add turmeric,ginger-garlic paste.Mix well till raw smell goes off.

6.Then add the slices without any water to the frying onions.Keep mixing for every 2 mins.

7.Fry them till they become soft enough and become so like a thick mass.
8.Now add salt,coriander powder,garam masala,fennel powder,cumin powder,methi powder and stir well..
9.When the required consistency is obtained turn off and garnish with coriander leaves

10.Serve with roti/riice.

Friday, July 25, 2008



SERVES:2 glasses


Peaches------------------6-7 fresh ones

Sugar--------------------depends on your taste

Milk---------------------1 -1/2cup



1.Peel the skin and slice them .

2.Put the slices ,boiled&cooled milk and sugar in a blender.

3.Make a fine thick puree.

4.Add milk if its too thick.

5.Taste it and add sugar,nuts accordingly.

6.Can add crushed ice to it.

Wednesday, July 23, 2008



SERVES:3-4 people


Eggplant---------------2 long american variety

Turmeric--------------1/4 tsp

Chilli powder-----------1/4 tsp

Pepper pwd------------pinch

Fennel seeds pwd------1/2 tsp

Coriander powder------1/2 tsp

Salt--------------------as required

Lemon juice------------as required

Oil---------------------to pan fry


1.Clean and slice the eggplant into circular discs.Donot make thick discs.

2.Take a large mixing bowl and add all the ingerdients mentioned above one after another except oil.

3.Mix well so that the spices are evenly distriuted onto the slices.

4.Set aside for 15 mins and then heat a frying pan with abt 6-7 tbp of oil.

5.Fry them in batches tilll both sides are done.

6.Serve hot as a side dish.

Thursday, July 17, 2008



MAKES:25-30 dosas


Green Gram split/whole Moong Dal-----------3 cups of standard US measuring cup

Raw rice------------------------------------------1/2 cup of standard measuring cup

Ginger-------------------------------------------2 inch piece

Cumin seeds------------------------------------1 tbp

Green chillies-----------------------------------8-10 depending on their spice level


1.Soak green gram/moong dal,rice in water for minimum of 6-8 hrs.Soak overnight and grind in the morning just before making them.

2.Donot remove the green outer skin.It tastes good with it only.

3.After enough soaking drain out the water and grind the soaked dal+rice with some ginger,cumin seeds,green chillies in portions in a mixer.

4.If u grind in a wet grinder the dosas will be too thick.So i grind in a mixer/blender.

5.Transfer to a bowl and add salt and start making just as dosas.

6.Can place chopped onions,green chillies on the dosa once spead out on the pan.Fry witha tsp of ghee.

7.This one goes especially well with coconut and ginger chutney.Nothing can beat it...........


SERVES:4-5 people

Pink/Red Radish----------15 medium ones

Onion---------------------1 medium one

Tomato-------------------1 big one


Cinnamon sticks----------few
Garam Masala-------------1 tsp

Coriander pwd-----------1 tbp

Cumin,Mustard seeds-----1/2 tsp each

Ginger garlic pst-----------1 tsp

Green chillies--------------7-8

Oil-------------------------6 tbp

Salt-----------------------as required


1.Clean and cut each radish into 4 or 6 pieces and keep them aside.
2.Chop chillies,onions,tomatoes and set aside.
3.Heat oil and add mustard,cumin seeds,onions,cloves,cinnamon,cardamom,green chillies,turmeric.
4.When onions are well cooked add gg paste and fry for a little while.
5.Add tomatoes and let them become soft.
6.When done add radish pieces and cook covered for 5-8 mins.
7.When half done add all the powders,salt,enough depending on ur consistency.
8.Cover and cook they are soft and cooked.
9.Turn off and garnish with coriander.

Wednesday, July 16, 2008


Indian Style Biscuits

MAKES: 15-20


All purpose flour-----------1 cup

Powdered Sugar-----------1/2 cup

Baking Soda----------------1/2 tsp

Dalda/Ghee----------------1/4 cup melted one

Oil--------------------------1/4 cup(i used this instead of another 1/4 cup of ghee.Make sure that u use total of 1/2 cup of ghee+oil/completely ghee))

vanila extract--------------5-6 drops(optional)

1.Mix powdered sugar and 1/2 cup of ghee(i used 1/4 ghee+1/4 oil).

2.Mix all purpose flour and baking soda in a mixing bowl.

3.Pour ghee+sugar onto flour mixture and mix it.

4.When u completely mix it u get a loose mixture not like a chapati dough.Donot add water.

5.Let it stand for 3-4 hrs then knead well see that its free from air bubbles.See that it does not become soggy it should be able to stand when u make balls.

6.Place balls of small size on parchment paper or aluminium foil and press firmly maintaining enough thickness.

7.when u knead the dough well u will be able to get nice balls or else they tend to break down.

8.Place in prehreated oven for 40-50 mins at 300F.

9.Remove when u get nice aroma and small cracks on the top.

10.Just enjoy its rich taste .Its heavenly!!!!!!!!

Tuesday, July 15, 2008



SERVES: 4 people


Mushrooms---------------1 pound

Tomatoes-----------------2 medium ones

Onion---------------------1 big one


Cinnamon-----------------few small sticks

Fennel seeds--------------1/4 tsp

Cumin,Mustard seeds-----1/2 tsp each


Chilli powder---------------1 tsp

Coriander powder----------1 tbp

Oil-------------------------5 tbp

Ginger garlic paste--------1 tsp

salt-----------------------as required

Masala powder------------1 tsp

Coconut powder-----------1 tsp


1.Clean the mushrooms and keep in water till ready to cook.Use them within 3 days or else they turn black.

2.Heat oil in apan,add cumin,mustard,fennel seeds,cinnamon,cardommon,cloves and fry them.

3.Now add half of the chopped onions to above oil ingredients and let it cook.

4.Use the other half to make a thick paste.

5.When onions are done add ginger garlic paste and chopped tomatoes.

6.When tomatoes turn soft add Onion paste ,cook for 3-4 mins then add chopped mushrooms.

7.Add salt,chilli powder,masala powder,coriander powder,turmeric and cover.

8.When mushrooms are cooked add coconut powder and garnish with coriander leaves.

9.Add just 1 cup of water not more than that as mushroom oozes out water while cooking.So addd depending on tthe consistency.

Friday, July 11, 2008


SERVES: 4-5 people
Ridge Gourd------------3 medium ones
Onions------------------1 large one
Channa dal--------------3/4 cup
Chilli powder------------1/2 tsp
Oil----------------------6 tbp
Cumin,Mustard seeds---1/2 tsp each
Ginger garlic pst----------1 tbp
Coriander pwd-----------1 tbp
Salt-----------------------to taste
Garam masala-----------1/2 tsp
Coriander,curry leaves---few

1.Peel and chop the ridge gourd,onion.

2.Wash and soak channa dal in water for 45 mins.
3.Heat oil and add cumin,mustard seeds,curry leaves,onions,aeosfoteda.
4.Fry till the onions turn transclucent then add ginger garlic paste,turmeric.
5.Once the raw smell goes away add chopped pieces and let it cook for 5-8 mins covered.
6.Add salt,chilli powder,garam masala,coriander pwd and cook for another 5 mins.

7.Once the pieces are 3/4 cooked add channa dal and cook till completely done.

8.Serve with hot rice or chapati

Thursday, July 10, 2008



SERVES:4-5 people


Toor dal-----------------1 cup

Unripe Mango-----------1 medium sized

Onions-------------------1/2 of a med one sliced

Turmeric----------------1/4 tsp

Cumin,Mustard seeds----1/2 tsp each

Garlic --------------------1 pod chopped

Curry leaves-------------few

Coriander powder--------1 tsp

Ghee---------------------1tbp for extra flavour

Oil-----------------------5 tbp

Red chillies---------------3

Green chillies-------------4


1.Wash and soak toor dal for 1 hr prior to cooking in a pressure cooker.

2.Wash the mango and cut into medium chunks.Depending on the sourness one can adjust them oe either add tamarind if u like it .

3.After an hour drain out the water and add mango chunks,chopped onions,slit green chillies,chopped garlic and 2-1/2 to 3 cups of water.

4.Pressure cook for 2-3 whistles,turn off and leave it till the pressure goes off.

5.In the mean while heat oil and fry cumin,mustard seeds,red chillies,curry leaves.

6.At the add ghee if u feel like and transfer to cooked dal.

7.Add salt,coriander powder,turmeric and mix well.

8.Serve with hot rice.

Sending this to haripriya's SWC-Andhra Event

Wednesday, July 9, 2008




Corn Tortillas-----------1 packet(contains 12)

Salt---------------------1 tsp

Oil----------------------for deep frying

Water------------------1/2 cup

Chilli powder------------optional to sprinkle


1.Take a small bowl and mix salt in water.

2.When u taste it it should be too salty.

3.Now dip the baking brush in the salty water and brush the tortilla on both sides.

4.Test this for one small wedge and fry it.When u taste it ,it should be of the exact taste or else add eiher water or salt.

5.Now brush all the tortillas and let them dry.

6.Once dry place them one over the other and cut them into 8 wedges.

7.Heat oil and deep fry them till light brown.

8.Place them on tissue to absorb oil and serve with salsa.

Sending this to Easycrafts Soups/salads/starters event....

Monday, July 7, 2008



MAKES: 16 balls




Peas----------------1/2 cup

Paneer cubes -------1 cup

Chilli powder--------1/2 tsp

Garam masala------ 1/4 tsp

Pulao masala--------1/4 tsp


All purpose flour------3-4 tsp

Cornstarch----------- 1 tsp

Salt ------------------to taste

Oil------------------- for deep frying

1.Boil the potatoes,carrots,peas in little water in a pressure cooker.
2.Remove ,drain out the water , peel the skin and let it cool.
3.See that water from the vegetables is not mixed.
4.Mash them and mix all the above ingredients,flours except oil.
5.Make small sized ball with the mashed mixture.Now taste a small ball and adjust the ingredients acordingly.
6.The balls should be tight enough so be sure that u add no water.
7.Coat each ball with some besan flour and drop into hot oil.
8.Fry them till they are golden brown and then place on paper tissue to absorb oil.
9.Serve hot with sauce.

Sending this to Easycrafts Party food event......

Sunday, July 6, 2008


sorry!!!!image will be uploaded in a few days..

Potatoes-------------------4 medium ones
Red bell pepper------------1 big one
Green chillies--------------3
Cumin powder-------------1/2 tsp
Cumin,mustard seeds------1/4 tsp each
Coriander powder---------1/4 tsp
Garam masala-------------1/4tsp
Oil-------------------------3 tbp


1.Clean the potatoes,peel the skin and cut into small cubes.

2.Place in ice-cold water with some ill its ready to cook.

3.Heat oil in vessel and add mustard,cumin seeds,green chillies.

4.After a min add dried out potato cubes to oil and fry for 7-8 mins on medium heat.

5.When u feel the potatoes are about to turn soft in a min add sliced bellpepper and cover.

6..After 5 mins add turmeric,salt,cumin powder,coriander powder,garam masala and mix well and again cook for few mins ill they turn slightly soft.

7.turn off and transfer to serving bowl and serve with rice/roti.

Friday, July 4, 2008


Corn tortillas------120z packet contains 10-12


Garlic powder----1 tsp

Cumin powder---1 tsp

chili powder -----1 tsp
Salt-------------to taste


1.Preheat oven to 350 degrees F for 2-3 mins .

2.Cut each tortilla into 8 pieces or chips sized wedges and arrange the wedges in a single layer on a cookie sheet or aluminium foil..

3.In a bowl , combine the oil and all powders,salt,some water. Mix well and spray/brush each tortilla wedge until slightly moist.

4.Bake for about 5-6 minutes.
5. Remove and turn the wedges and bake for another 3-4 minutes or until the chips are crisp, but not too brown.Keep checking once in a while after they are turned out as they get dark easily.
6.Try to remove even if they start turning brown before the time.
7..Serve with salsas, garnishes or guacamole.

Wednesday, July 2, 2008





Yogurt------------------2 tbp

Chilli powder----------1/2 tsp

Cumin powder---------1 tsp

Garlic crushed---------1 tsp

Garlic powder----------to sprinkle


Salt---------------------to taste

Lemon Juice----------2 tbp

Soy Sauce-------------1 tsp

Olive oil---------------4 tbp


1.Cut and soak cauliflower in ice cold water for 30 mins.

2.Mix oil,chilli powder,lemon juice,soy sauce,garlic crushed ,salt and yogurt in a bowl.

3.Remove from water and make them dry.

4.Place cauliflower florets,sliced jalapeno's in a big mixing bowl and pour the mixture over the top.

5.Mix well and refrigerate for 2 hrs minimum, mixing them in between.

6.Place an aluminium foil on the baking plate and spray with cooking oil.

7.Place the cauliflower on the baking plate and place in the preheated oven at 375degrees for30-35 mins.Check in between to see that it does not over -burn.

8.Keep mixing with a fork in between for every 10-15 mins.

9.Remove once cooled and transfer to serving bowl. and sprinkle over the top with garlic powder,few coriander leaves.