CHAPATI PIZZA

INGREDIENTS:

Chapati/tortillas------------------------3

Mozarella cheese-----------------------8 oz grated(i used parmesan)

Spagetti sauce--------------------------1/2 cup(can use pizza sauce)

Tomato slices---------------------------3-4

Jalapeno--------------------------------1

Chopped onions-------------------------1/2 cup

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

Oregano,basil---------------------------1/2 tsp each

Olive oil---------------------------------2tsp

Bellpepper/meat/pineapple/olive-------optional





DIRECTIONS:

1.Make chapati dough with wheat flour,no salt,tsp sugar and a tsp of oil.Roll out to medium to large size chapati(size of plate u want to bake in.Donot make too thin or too thick)and fry over both sides for 2-3 mins till slightly fried .

2. Grease the plate/pan with oil and spread over the chapati one over the other.

3.Sprinkle a little bit of salt over the top most one and spread with handful cup of cheese then with the sauce. (I didn't use any cheese in between the chapati's...just only over the top one)

4.Again sprinkle over the remaining cheese, tomato slices, chopped onions, jalapenos, toppings, oregano, basil .

5.Atlast sprinkle over again tbp of cheese if required and place in the bottom rack of he oven at 400degreeF .

6.Bake for 10 mins then rotate the chapati to avoid burning at the bottom.bake for another 10-15 mins until the top is slightly browned.

7.When done turn off the oven and keep the door opened and leave pizza in oven until ready to serve.

8.Slice it out and serve when hot.

HYDERABADI BAGARA RICE

INGREDIENTS:


Rice---------------------2 cups

Fresh mint--------------1-1/2 cup

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

Shah jeera--------------1 tbp

Green chillies------------5

Cashews-----------------8-10

Bay/Bagara leaves-------6

Cinnamon----------------1 medium stick

Cloves--------------------4

Ginger-garlic paste-------3 tbp

Ghee---------------------1 tsp

Oil-----------------------4 tbp

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

DIRECTIONS:

1.Wash and soak the rice for 20 mins before cooking.

2. Heat the cooking pan and add ghee+oil.

3. Add shah jeera,cloves,cinnamon,bay leaves,cashews and fry till cashewa are very light brown , then add the onions and cook until onions turn brown.

4.Now add green chillies and keep mixing for a minute.

5.Add ginger garlic paste and saute till the raw smell goes off.

6..Add mint and and keep mixing till the leaves get cooked for 3-4 mins and turn off

7.Take the soaked and drained out rice in a rice cooker and Add the above fried ingredients.

8.Add water,salt and cook it until done.

9.Serve hot with any of the masala gravy curries........

Sending this to Chaitra's Rice Feast Event@Athidhyam, State Specials Event

MIXED VEGETABLE KOORMA

INGREDIENTS:

Potatoes-----------------3/4 cup chopped

Cauliflower----------------1 cup

Carrots,Beans-------------1/2 cup each chopped

Tomato paste---------------2 cups

Peas-----------------------1 cup

Onion----------------------1 cup

Green chillis ---------------3

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

Cloves---------------------3

Cardamoms---------------4

Cinnamon stick------------2" inch piece

Coriander pwd------------1 tsp

Cumin pwd----------------1/2 tsp

Garam masala pwd--------1/2 tsp

Yogurt--------------------2 tbsp

Salt-----------------------as per taste

Cashew,Sesame Paste-----1 tbp each

Brown Onion paste--------2tbp

DIRECTIONS:
1.Chop the vegeables and alongside boil some water along with a little bit of salt.

2.Add the chopped vegetables to boiling water and boil till 3/4th are cooked and set aside.

3.Heat 1 tbsp oil and fry the parboiled vegetables for few mins and set aside.

4.Heat 2 tbsp oil in a vessel and addcumin,mustard,cloves,cinnamon,cardommon.Let it splutter.Add chopped onions and slit green chillis and fry till dark brown.

5.Add ginger garlic paste and fry till oil seperates then add onion paste,red chilli pwd,coriander pwd,cumin pwdtomato paste,salt.

6.Mix well and when done add the parboiled vegetables and mix well.Cover and cook for 2 mins.

7.Now add cashew,sesame paste,yogurt,enough water,garam masala pwd and mix well.Cook covered for 7-9 mins.

8.When completely cooked garnish with coriander leaves and serve hot.

HOME-MADE WAX

INGREDIENTS:

Sugar----------------------------------------------2 cup(I used granulated cane Sugar)

Freshly Extracted Filtered Lemon Juice-------1/4 cup

Water--------------------------------------------1/4 cup

For strips-----------------------------------------I Used Bounty towels.Just divide a

sheet into3-4 sheets and use them.

They should be real neat(dont

use the used/folded one).....Jeans/any

med-thick cloth works too .

One day i found these measurements when i was

looking for a method to make home-made wax....i simply followed it and the first

time i went wrong somewhere.So i decided to go slow and make it happen.....Since

then i could make it on my own and use it for the whole 2 months.The secret lies in

the sugar-syrup formation.

Donot alter the measurements by any chance.......I

used Rice Cup for measuring.....if you follow the exact measurements it works and

you will be scolding urself for spending several dollars on storebought wax/on

salons.......

DIRECTIONS:

1.Take 2 cups of granulated sugar in a sauce pan.Then add 1/4 cup of filtered lemon juice and 1/4 cup of water to the sugar.Mix once.

2.You will notice that the sugar just absorbs the liquid and becomes just a bit watery as shown in the below picture.

3.Place the sauce-pan on medium heat and keep stirring till the whole sugar has melted and can see a light colored liquid.This will take like 8-10 mins on medium-low heat.

4.Now turn the heat to medium-low and keep stirring occassionally..In the process you will observe the liquid changing colors from light-cream to light-yellow to light-orange to light-brown.This process may take some time so be patient and keep observing when the color changes.

5.I had a problem for the first time since i was using a dark bottomed pan where i couldnt notice the color exactly.So for better color visibility use stainless steel pan.

6.When the color starts turning a bit dark from light-brown test the syrup consistency by taking a small spoon of it and dropping few drops in a water-filled transperent glass.

7.When the drops falls to the bottom it should not be dissolved when you try to gather them together,instead they should be able to form a small ball.

8.When you get the correct consistency the color will be near to light to medium brown colored. Now turn off and transfer to any microwavable container.

9.Make sure to never get even a drop of water into the wax,bcoz it ruins the thickness of wax making it ineffective.

10.Do a patch test on a small area to test the tempurature.Use a Wooden spatula or Butter knife to spread out the wax evenly. Apply wax in the direction of the hairgrowth,place strip over it,pell off in opposite direction holding the skin tightly in a single stoke.Wash off and apply any cream.

11.The combination can be stored airtight in a dark place if leftout and can be microwaved for 10-15 secs before re-using it.

OOTHAPPAM

INGREDIENTS:


Raw Rice--------------------1-1/2 cups of standard measuring cup

Cooked rice-----------------5-6 tbp(left over rice would be good)

Methi seeds-----------------1 tsp

Carrot-----------------------1 cup grated

Green chillies---------------6-7(optional)

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

Coriander leaves-----------2 cups chopped

Oil---------------------------to roast

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




DIRECTIONS:


1.Wash thoroughly and soak raw rice along with methi seeds for minimum of 6 hrs.

2.Soak the left over cooked rice in water for 5-10 mins before adding to the grinder.

3.After a minimum of 6 hrs make a smooth batter adding leftover rice to soaked raw rice in either a wet grinder or mixer using little water.

4.Make sure the batter is thick and quite smooth enough.Later on can add water to the batter if required and shouldn't feel the rice grain bits .

5.Transfer to a wide vessel and add some baking soda if required and keep.Place covered in a warm place like an oven or one of the bottom kitchen shelf overnite.

6.The main thing about making oothappams is to maintain the correct batter consistency.Too thick or too losse will not yield the desired result.So use the trial and error method here.

7..In the morning add salt and take a very small portion of batter into seperate small bowl and test by making small oothapams on hot tava to see that the consistency of the batter is right enough to get them the exact way.Else add little bit water and test it until it comes out with small bubbles.

8.When they come out just perfectly ,then adjust the whole batter the way that would make perfect ones.And one more thing making on a flat nonstick pan doesnt taste that good.So i usually make them on Indian tava with tsp of oil (used for making rotis)

9.But still if you are using the normal nonstick pan then pour a laddle full on the center and donot spread out.The batter itself gets adjusted.Just make sure that they come out round by slightly swirling the pan.

10.Immediately after pouring the batter spread out some grated carrot, onions, coriander leaves on the top and let it cook covered till the bottom and sides get some brown burns..

11.Make sure that the flame is on medium high through out and covered else they wont be cooked properly.

BAKED FRENCH FRIES

INGREDIENTS:

Russet Potato------------------2 large ones

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

Pepper------------------------to taste

Cooking Olive-Oil --------------to spray

DIRECTIONS:

1.Wash and peel the Potato and divide it into two equal halves longitudinally.

2.Start working with each half in batches.

3.Slice them lengthwise into long even strips.Make sure that all the strips are cut out evenly.

4.When done place them in ice-water for 20-30mins witha little bit of salt.

5.Preheat the oven to 325degreeF for 3-5 mins.

4.Drain off the water and pat the soaked strips with a dry paper towel.See that no water is left.

5.Transfer to mixing bowl and add salt.pepper,chilli powder and mix properly.

5.Spray little oil over a large baking plate and place the spice coated strips equally spaced on the plate.Make sure that they donot touch each other.

6.After assembling them spray little more oil on the top and place in the oven.

7.Bake for 8-10 mins then remove ,then turn them a little bit and place back.

8.Bake for another 5-8 mins till they are done as you desired.Some people like them to be deep-fried and some prefer it light.So depending on your choice bake for less or more than the specified time.But dont forget to keep an eye on them for the second time.

9.When done place in paper towel to remove any excess oil for 2-3 mins and have them as they now are ready to be served.

Sending this to easycrafts Soups/salad/starter event.......

http://simpleindianfood.blogspot.com/2008/08/wyf-saladstartersoups-event.html

KERALA MASALA PRAWNS

INGREDIENTS:

Prawn---------------------1 lb

Onions--------------------1 large one(sliced)

Tomatoes-----------------1 big one(chopped finely)

Ginger-Garlic Paste-------1-1/2 tsp

Red Chilli Powder---------1 tsps

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

Prawns masala------------1/2 tsp

Curry Leaves------------- few

Mustard seeds------------ 1/4 tsp

Cumin seeds---------------1/4 tsp

Cumin powder-------------1/2 tsp

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

Oil------------------------- Coconut oil

Salt----------------------- as per the taste

Coriander leaves----------to garnish




DIRECTIONS:

1.Nicely clean out the prawns and devien them.Wash with salt for few minutes them set aside.

2.Heat the oil in a pan and add the mustard seeds,cumin seeds,curry leaves.

3. When they crackle, add the very finely chopped onions, saute till they turn nice brown.

4.Then add the ginger-garlic paste and fry until they are mixed in well together.

5.Now add the chilli powder, turmeric powder and add in the chopped tomatoes as well.

6.When the oil separates from this mixture, add a very little water and salt. and let the water boil.

7. Now add in the coriander pwd,prawns masala,cumin pwd and then prawns and stir well ensuring that the masala coats the prawns well.

8.Cook covered for 5-7 min till the prawns are thouroughly cooked.

9.Turn off,transfer to serving bowl and garnish with coriander leaves.

10.The flavour of masala and coconut oil brings out the kerala touch to the dish which make s it perfect to serve with both chapathis as well as rice...

EGG PULUSU/STEW

INGREDIENTS:

Eggs----------------------6

Tamarind-----------------1 big lemon size(or 3 -4tbp of tamarind paste)

Onions -------------------1 big one

Green chillis--------------3

Garlic pods----------------3 crushed ones

Coconut powder-----------1/2 tsp

Red chilli powder---------1 tsp

Turmeric pwd------------1/8 tsp

Coriander pwd------------1 tsp

Cumin pwd---------------1/4 tsp

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

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

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

Jaggery/sugar------------1/2 tsp

Coriander leaves--------- for garnish


DIRECTIONS:

1.Boil the eggs in some boiling water for 10 mins.Then place them under cold running water for 2-3 mins.

2.Keep aside for 5 mins till it gets cold.Then it becomes easy to get the egg out of the shells.

3.Make small 3-4 slits along the length of the eggs and fry for 2 mins in a tsp of oil.Then set aside.

4.Heat the oil in a vessel and add mustard seeds,cumin seeds and let them splutter.

5. Now add curry leaves and fry then add garlic and let it fry for 5 seconds.

6.To this add the chopped onions and green chillies and fry till they turn light brown.

7.Now add chilli pwd, turmeric pwd, coriander pwd,coconut powder and cumin pwd, mix well and saute for few seconds.

8.Add the tamarind extract ,2 cups of water,salt,jaggery, and bring to a boil.

9. When the water comes to rapid boil add the boiled/fried eggs and let it cook in for 10 minutes or till you get the required gravy consistency.

10.Garnish with chopped coriander leaves ans serve with steamed rice..

BROCCOLI 65

INGREDIENTS:


Broccoli Medium-sized Florets------------------5-6 cups

Green Bell pepper------------------------------1 big one

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

Green chillies------------------------------------2 slit lenghtwise

Garlic cloves------------------------------------3

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

Salt----------------------------------------------as required(can use ajinomoto instead)

Corn startch-------------------------------------5-6 tbp

Soy sauce----------------------------------------2 tsp

Chilli sauce---------------------------------------1 tsp

Tomato sauce------------------------------------2 tsp

Green onions-------------------------------------1 cup chopped

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



DIRECTIONS:


1.Cut the broccoli into small to medium florets of your choice and clean them thoroughly.

2.Soak them in hot water for few mins then drain them out and let it stand till all the water comes out through the colander

3.In a sufficient mixing bowl add corn starch,salt , chilli powder and mix well. Do not add water to it.

4.Just mix in the florets into the starch properly and if needed just sprinkle little water onto it to see hat starch is properly coated.

5.Let it sit for 10 mins.Then heat the oil in a pan and deep fry the starch coated florets till golden brown .

6.First test a small floret for taste then adjust either salt/chillipowder as per your taste.

7.Allow the whole florets to rest on kitchen paper or tissue till the sauce is ready.

8.Add thinly sliced onions to 3 tbp of oil and fry till light brown then add the sliced bellpepper.

9.Once the bellpeppers are slightly done transfer to a seperate bowl and set aside.

10.In the same pan add 2tsp of oil,chopped garlic pods,green onions and saute till fried then turn the heat to low then after a minute add soy sauce,chilli sauce,tomato sauce.

11.Fry for a minute on low heat them add on both onions-bellpepper as well as deep fried florets into the sauce mixture.

12.Turn heat to medium low then kepp sauting for 2-3 mins then turn off.

13.Serve immediately with any dipping sauce........

Sending this to Sunshinemom's Green Event......

http://tumyumtreats.blogspot.com/2008/09/round-up-of-food-in-colours-red.html

As well as EasyCrafts PartyFood Event......

http://simpleindianfood.blogspot.com/2008/09/wyf-party-food-event-announcement.html

EVELYN'S FAVORITE PASTA

Dont be surprised by the name of the dish......Its just one of the recipe that

caught my attention from the "Cheese Cake Factory's "Menu.It was a pleasant dinner

there on our Anniverssary .I really loved the flavor ,the roasted vegeables,those nutty

pines.......it was light and just perfect for the Occassion.We loved the dishes and

thought of going there again but it never worked out . So I made this at home by

bringing all the necessary ingredients.......So here goes the recipe......


SERVES:2-3 people



INGREDIENTS:


Penne Rigate Pasta---------------1 to 1-1/2 cup

Eggplant--------------------------1 chopped

Broccoli---------------------------1 cup chopped

Sun-dried Tomatoes--------------2 tbsp(available in local stores)

Green bell pepper-----------------1

Pine nuts--------------------------1 tsp

Olive oil----------------------------5-6 tbp

Garlic pods-------------------------4-5

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

Basil leaves-------------------------few chopped

Parmesean cheese-----------------1/2 cup grated(optional)

DIRECTIONS:

1.Keep all the vegetables(eggplants,broccoli,bellpepper) freshly chopped and set aside for frying.

2.Measure 1 to 1-1/2 cup of pasta and throw them into hot boiling water.


3.Add very little salt,tsp oil and boil till the instructed time on the pasta packet.


4.Donot drain out the water immediately.Do it prior to mixing with the fried vegetables to avoid drying.


5.Heat Olive oil,add chopped garlic ,pine nuts,green peppers,eggplants .


6.Maintain the heat on medium-low and cook till the veggies are 1/4 th done for 4-5 mins.

7.Now add broccoli fry till done then drain out the pasta and add them to veggies along with some salt,basil leaves,sun -dried tomatoes and saute them for 5-6 mins.


8.Donot overcook them.The veggies should be crunchy rather than soft.


9.Turn off transfer to serving plate and sprinkle with parmeasan cheese for more flavor.



Sending this to Vandana Rajesh's ---Lunch box Event

AVOCADO MILK SHAKE

SERVES:2 tall glasses


INGREDIENTS:

Avocado------------1 big one

Milk----------------2-1/2 cups

Sugar--------------1/2 cup(can use less if required)







DIRECTIONS:

1.Deseed the avocado and spoon out the flesh neatly.

2.Discard the skin and seed.

3.Place the flesh in a blender along with 1/2 cup sugar.

4.Boil the milk for 10-15 mins.Let it cool down before using.

5.Pour 1/2 cup into the blender and blend to a smooth paste.

6.Add the rest of milk to it and blend well.

7.Refrigerate it for 30-45 mins prior to serving.

8.Serve chilled.

Sending this to sunshinemom's Green event:

http://tumyumtreats.blogspot.com/2008/09/round-up-of-food-in-colours-red.html

ITS A CHILLED MEME TIME

V.P of "Vegetable Platter" and Sukanya of " Sukanya's Musing" has tagged me with a "MEME".Since this was my first time ,perhaps you all would be having a good time reading about me......
Here are the rules
(a) List these rules on your blog.
(b) Share 7 facts about yourself on your blog.
(c) Tag 7 people at the end of your post by leaving their names as well as links to their blogs.


1. I love sleeping so much that i sleep like 12-14 hrs a day.But sometimes i have to sacrifice it on the weekends. You will always find me there in other times too....I love reading/listenin/........in my bed.


2.Am a big fitness freak .I eat and at the same time take care accordingly to be fit .And at the same time i keep pestering my husband to take care of his fitness.But he's like least bothered about it........He is sooo lazy that he's just glued up to the "T.V" and a "laptop".


3.Am a creative person and Loves experimenting things ....


(A) Cooking(i've learnt it after coming to U.S. Before that I was so lazy to enter into the kitchen)


(B)Arts&Crafts(Remember the S.U.P.W classes....i've never missed even a single class in my school days.) ,


(C)I have learnt dancing ,painting,toy making(i still have few paintings and soft-toys like...a rabbit,a parrot,a teddy,a monkey,a doggy......that i've made.....but when i make a visit to India i sure will be bringing them back with me........)


(D)Coming to my college days.....I loved the colorful chemistry lab,the carpentry lab, and most of all "The Engineering Drawing" subject in the 1st year.


4.Click..click ...click....whereever i go i always have a camera with me..i love taking pictures......and love watching them......and infact it captures those wonderful moments ....... and as a matter of fact u can see a few photo frames hanging around in my house.


5.I love shopping.Am crazy about having everything perfect and matching from top to bottom.I design my own clothes(just chudidars...tat was in India) but now theres no way i can do it.


6.I dont get much into a person at the first meet itself.I feel more comfortable having conversation with a compassionate and down to earth kind of a person.


7.I rarely watch T.V.But when i watch i love watching T.V shows like 'Everybody Loves Raymond', 'Sienfield', 'I love Lucy', 'South Park' with my husband.I find the 'Cartman' character in southpark really hilarious.


I hope you all had a nice time reading.......Since youall have known something about

me i dont want you guys to leave empty-handed.......Now its the time for a small

break.......lets chill out a little bit with a Fresh Home-Made Iced Lemonade.........Lets

Have Fun!!!!!!!!......



The beauty of lemon juice is that it raises the alkalinity of the water so that even with

standard tap water you can make your drink pH neutral. I really loved the light

cream shade of the ice grains .If you wish to have a bit darker color or tangier just

reduce the water quantity or use some form of ice colors.

INGREDIENTS:

Lemon----------------------4 of large size

Granulated Sugar-----------1- cup(i used splenda)

Water----------------------2 cups

Mint Sprigs-----------------to garnish

DIRECTIONS:

1.Let them rest for 10 mins after coming out from the fridge so that they wont be too cold to handle.

2.Slightly squeeze or roll-over the countertop with your palm till the lemon gets a bit loose .

3.Cut out and squeeze out the lemon juice with a lemon sqeezer or a fork.Fork works just fine for me.

4.Mix the lemon juice and water in a container.Now add the sugar and mix well.

5.When the sugar completely dissolves place the container in the freezer for 4 hrs.

6.Just check out the condition by breaking up the solid layer of ice which forms at least once every hour .If its a bits frozen then try to break/scrape and mix it.If completely frozen keep out of the freezer till it gets to the above step by placing the cut ice cubes in an ice-crush blender.

7.The ice should form a smooth consistent texture of imperceptible grains with no lumps.Serve in a tall ice glasse witha spring of mint or a lemon wedge on the top.

Now i would love to tag........

Praneetha of "Kitchen Flavors"--http://kitchenflavors.blogspot.com/

Cham of "Spice-Club"--http://spice-club.blogspot.com/

Archana of "Archy's Recipe Book"--http://archysrecipes.blogspot.com/

Meera of "Kalpavriksha Kamadhenu"--http://meerasubbarao.wordpress.com/

Raajeshwari of "Raks Kitchen"--http://rakskitchen.blogspot.com/

Sujatha of "Spicy Khazana"--http://spicykhazana.blogspot.com/

Sowmya of "Creative Saga".--http://creativesaga.blogspot.com/

LIGHT CHOCOLATE CAKE

This was the cake that i made for our 1st Anniverssary.Till date

i've always tried very simple cakes but never attempted the chocolate cake as i was

quite apprehensive of using the cocoa powder.But somehow i couldn't resist myself

when i was passing by the aile in a grocery store.I quickly grabbed it without any

second thought.Here i am with my new experiment.Though my cake was good but

not as moist i expected it to be, as i over baked it 10-15 mins more.But i dont want to

dissappoint you guys (so just try a little bit if its your first atempt )so i want you guys

to keep checking it as your first 30 mins have passed.


INGREDIENTS:

All purpose Flour---------------------2-1/2 cups

Natural Cocoa powder----------------1 cup(I used Hershley's)

Baking soda--------------------------1 tsp

Baking powder-----------------------2 tsp

Vanila extract------------------------2 tbp

Olive oil------------------------------1/4 cup

Sugar--------------------------------2 cups

Eggs---------------------------------2 large ones

Milk----------------------------------3/4 cup

Water--------------------------------1/2-3/4 cup

Salt----------------------------------a pinch






DIRECTIONS:


1.Sift flour,cocoa powder,baking soda,baking powder,salt into a mixing bowl.


2.Mix the flour with above ingredients properly to incorporate proper even baking.


3.In a seperate bowl take vanila extract,sugar,eggs(keep them out of refrigerator for 15-20 mins before using until they come to room temperature) and whisk properly for few mins till the mixture turns frothy.


4.Add olive oil and whisk again for few more minutes.


5.Now didvide the flour mixture into three portions and pour the whisked eggs into one portion.


6.Mix properly till all the flour becomes even without any lumps.


7.Now mix the second portion along with milk and mix as described above.


8.Once the mixture is free of lumps add the last portion of flour to it.


9.Now mix properly till the whole mixture becomes thick enough.Add water very little by little and keep mixing till the batter comes to the desired consistency(when u lift the whisk from the batter it should be falling slowly in the form of straight ribbons.That's the consistency).


10.Preheat the oven to 325 degreeF for 3-5 mins.


11.Meanwhile pour the batter into a greased and slightly floured cake pan and bake for 40-50 mins. Since we all like it to be moist its ok if little of it comes along with the fork.


12.Donot open the oven door for the first 20 mins as the process slows down when done.


13.Remove and cool the cake for 20 mins before unmoulding.

BAINGAN BARTHA

INGREDIENTS:


Baingan/Eggplant) ----------------- 2 big ones of Chinese variety(they are long and slim)
or 1 big one of American variety

Green peas--------------------------1 cup


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


Tomato ----------------------------- 2 medium ones


Green Chillies -----------------------4


Ginger Garlic Paste ----------------- 1 tsp


Chilli Powder ----------------------- 1/4-1/2 tsp(depending on the spiciness of green chillies)


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


Corainder & Cumin Pwd------------ 1/2 tsp each


Garam masala Powder ------------- 1/4 tsp(optional)


Coriander Leaves ------------------ garnishing


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


Salt and Oil-------------------------as required




DIRECTIONS:

1.Wash ,dry and smear little oil to the eggplant.


2.Preheat the oven for 3 mins at 500degreeF then place the eggplant in a oven safe plate and place inside it.


3.Bake for 20 mins ,remove and cool it.


4.Once cooled down peel off the skin only and discard.Cut the inner flesh to medium cubes and set aside.


5. Next in a deep-bottomed pan, add oil and when hot, add the cumin and mustard seeds.


6.When they splutter, add the ginger garlic paste,green chillies.


7. Fry until the raw smell goes off and then add Onions. Saute for few mins till onions are completely brown.


8. Add the chopped tomatoes, cover and cook till the tomatoes are done.


9.Then add the coriander powder, garam masala,chilli powder and cumin powder.


10..Add the cubed eggplant pieces,enough salt,cup of peas and mix well.


11.Cook covered for 5-6 mins then turn off and garnish with coriander leaves.


12.Goes well with Naan/white rice.

CARROT RICE

I borrowed this recipe from one of the fellow blogger Praneetha

of "Kitchen Flavor's".Though i was a bit hesistant to try out something with " A

Carrot" as the one and only one main ingredient,but it turned out to be real

extraordinary.....Its the spices that bought the dish such a wonderful flavor.... .But i

dared to try and test it on my husband for one fine day's lunch.He was thinking of it

as some of my routine experiments that turned out to be real good ,but was not sure

of what he was eating. We were somewhere in the middle of our lunch then i told him

"This is carrot rice".At first he looked at me with a big surprise and told "You really

made a wonderful dish out of a "Carrot"and i was enjoying its flavor till now and

havent you have told me this, i would have enjoyed this meal ,but u spoiled the

wonderful mood by telling me its A Carrot Rice".I thought he would stop eating it and

move out...But he was enjoying its flavour ......In the end to my surprise he really

liked it so much that he was asking me to make the same dish for the dinner

too.........I really thank Praneetha for presenting such a yummy dish......


INGREDIENTS:


Rice ------------------------- 3 cups

Carrots --------------------- 2 big ones grated

Onions-----------------------1 big one

Green Chillies --------------- 4

Coriander seeds-------------2tbp

Cumin seeds-----------------1 tsp

Red chillies-------------------5

Mustard seeds----------------1+1/2 tsp

Urad dal----------------------2 tsp

Garam Masala----------------1/2 tsp

Shahjeera---------------------1 tsp

Bay Leaf -------------------- 3

Cinnamon,Cardommon------3,4 small ones

Ginger Garlic Paste --------- 1 tsp

Oil -------------------------- 5-6tbp

Coriander leaves-------------to garnish

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





DIRECTIONS:

1.Wash and soak rice for 30 mins prior to cooking.

2.Slice the onions,green chillies length wise and set aside.

3.Wash,Peel the skin and grate the carrots and keep aside.

4.Dry roast 2tbp coriander seeds,1tsp cumin seeds,1tsp mustard seeds,red chillies,2tsp urad dal one after another and grind to a fine powder after cooling.

5..Heat oil in a wide vessel and add remaining 1/2 tsp mustard seeds,shahjeera,Cloves,cinnamon sticks,cardommon,bay leaves and saute for few seconds.

6.Add the sliced onions and fry till they are golden brown.Then add ginger garlic paste,green chillies and cook for 2 mins.

7.Then add the grated carrot,garam masala,3 tbp of the ground fine powder as instructed above and mix well.

8.After cooking for 4-6 mins turn off and transfer the mixture to the drained-out,soaked rice.

9.Add salt and mix well.Add water accordingly and cook in a rice cooker.

10.Once done garnish with coriander leaves and serve hot with any spicy -masala curry.

11.This isn't the spicy version so can add spices accordingly to your taste.

PALAK PANEER

INGREDIENTS:

Paneer------------------------15-20 cubes

Spinach-----------------------2 fresh bunches chopped or 1 cup of chopped & frozen

Onions------------------------1 big one

Green chillis-------------------6-7

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

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

Tomatoes---------------------1 big one with its skin slit

Garam masala----------------1/2 tsp

Coconut cream---------------1 tbp

Cumin seeds------------------1/2 tsp

Ghee/Butter-----------------2 tbp

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

DIRECTIONS:


1.Boil enough water .Wash,Clean the spinach,tomato,green chillies and add to boiling water and wait for 3-5 mins max. Then drain out.Preserve the spinach water.

3.Peel the skin of tomato out and discard.Make a smooth puree with tomato after it gets a bit cold and keep aside.

4.Once the spinach also turn cold make a smooth paste along with green chillies.

5.Heat the ghee in a heavy bottomed vessel and fry the cubed paneer for few minutes till they turn light brown.

6.Once th paneer is fried well remove and add cumin seeds , chopped onions to the same ghee/butter and sauté them till light brown.Add more ghee/butter if required while frying.

7. Then transfer this to the spinach puree and make a puree again.

8.Add butter in a vessel and add ginger garlic paste and fry further for 2-3 minutes then add the palak paste and let it cook for another 4-5 mts with the reserved water if too thick.

9.Then add the fried paneer pieces to boiling gravy,salt,coriander powder,garam masala .Cover and cook for 10-12 minutes.

10.Add palak water if the gravy is too thick.Taste it and spices accordingly.At last add coconut cream and turn off and Serve hot with steamed rice or naan.




Sending this to Sunshinemom's Green Event:
http://tumyumtreats.blogspot.com/2008/09/round-up-of-food-in-colours-red.html

RICE PUDDING

INGREDIENTS:

Raw rice--------------1/2 cup

Milk------------------2 cups

Sugar-----------------1/2 cup(can use jaggery)

Elaichi----------------2

Coconut grated-------1/4 cup

Cashew---------------4

Raisins---------------ur choice

Ghee-----------------for frying.





DIRECTIONS:

1.Wash and soak the rice in water before cooking it for 20-25 mins.

2.Drain out the water and set aside.

3.Take milk,powdered elaichi,sugar in a wide vessel and boil it for 10-15 mins.

4.Taste it and add if more sugar is needed.

5.When the milk comes to rapid boil add the raw rice,grated/dessicated coconut.

6.Cook it till the rice is completely done.

7.Its better to use more milk as once it gets cooled the rice pudding becomes thick .

8.Add the ghee -fried cashew and raisins to the pudding .Serve hot ...with ghee.....




This would be the first time that I ever sent an entry to the fellow bloggers.

This is my entry to Purva's festive food series - Krishna and Ganesh Chathurthi.

The event is on at http://purvasdaawat.blogspot.com/2008/08/announcing-krishna-and-ganesh-chaturthi.html.

Wish me good luck..........

HAPPY VINAYAKA CHAVITHI

The son of Parvati was given the name Ganesha by Shiva.

The word Ganesha is made up of gana (followers of Shiva) and isha (lord), thus Shiva

appointed the lord of his ganas.Ganesha is usually depicted either as a pictograph or

as an idol with the body of a man and the head of an elephant, having only one tusk,

the other tusk appearing broken.The image of Ganesha is a composite one. Four

animals viz., man, elephant, the serpent and the mouse have contributed for the

makeup of his figure. All of them individually and collectively have deep symbolic

significance. The image of Ganesha thus represents man's eternal striving towards

integration with nature.

According to the strict rules of Hindu iconography, Ganeshm figures

with only two hands are taboo. Hence, Ganesha figures are most commonly seen with

four hands which signify their divinity.

GANESHA'S SYMBOLISM:

Big Head-------------------Think Big.

Small Eyes-----------------Concentrate.

Large Ears-----------------Listen More.Sift bad from Good

Small Mouth---------------Talk Less.

One Tusk-------------------Retain Good Throw Away Bad.

Trunk-----------------------High Effeciency And Adaptability.Picking the samllest

as well as biggest things.

Leftmost Front hand------Abhaya/Blessings pose symbolises blesses and

protects on spiritual path to supreme.

Rightmost Front Hand----Holding a Sweet(Modaka) symbolises the sweetness

of the realised inner self.

Leftmost Rear Hand-------Holding an Axe to strike and repel obstacles and lead

to the path of righteousness and truth.

Rightmost Rear hand------Holding a Noose(thread) that conveys the worldly

attachments and desires and pull you nearer to the

highest goals.

Large Belly-----------------Peacefully Digest All Good And Bad In Life.

Mouse----------------------Desire.......unless under control can cause

havoc....Ride the desire and kep it under control

and dont allow it to take you for a ride.

Prasadam at the feet-------The whole world is at your Feet and for your asking.

An intriguing aspect of Ganesha's iconography is his broken

tusk, leading to the appellation Ekdanta, Ek meaning one and danta meaning teeth. It

carries an interesting legend behind it:

When Parashurama one of Shiva's favorite disciples, came to

visit him, he found Ganesha guarding Shiva's inner apartments. His father being

asleep, Ganesha opposed Parshurama's entry. Parashurama nevertheless tried to

urge his way, and the parties came to blows. Ganesha had at first the advantage,

seizing Parashurama in his trunk, and giving him a twirl that left him sick and

senseless; on recovering, Rama threw his axe at Ganesha, who recognizing it as his

father's weapon (Shiva having given it to Parashurama) received it with all humility

upon one of his tusks, which it immediately severed, and hence Ganesha has but one

tusk.

In addition to this there are other stories that narrate the Ekadanta

legend. His total devotion towards his mother is the reason why in the South

Indian tradition Ganesha is represented as single and celibate. It is said that he felt

that his mother, Parvati, was the most beautiful and perfect woman in the universe.

"Bring me a woman as beautiful as she is and I shall marry her", he said. None could

find an equal to the beautiful Uma (Parvati), and so the legend goes, the search is still

on...