Vegetable Kurma

Tried and tasted by Nivedita

Hi All,

Please don't look at the photo, Its not neat. I took the snap when the last bowl was remained. It was a super hit at the party we had in my brother's house. Thanks to my brother again, who arranged belated birthday party for my elder daughter. After thinking full one day about the menu, I decided to make it at home. I was happy about the decision as my Puri Kurma came out just superb. And every one enjoyed it a lot, the heart shaped puris attracted the kids at the party.

Here is the recipe for Kurma, (I forgot to click the puri photos, sorry :-(  )

The recipe was totally new for me(Atleast), as I did not check any blog or any old recipe from my book. It was just another trial(I took a risk of trying new food for such a big party)

Recipe for Kurma (for 25 people)

Vegetalbes needed:

Potato - 1 1/2 kg

Carrot - 200 gm

Beans - 200 gm

Green pea(Fresh) - 100 gm

For Kurma Masala

Onion - 5 big or 6 small

Tomato - 3 big

Ginger and garlic paste - 1 tsp(fresh, made at home)

Whole Garam Masala - 1 tbsp(Cardamom, Clove, cinnamon)

Fresh Coriander and mint - 1/4 bowl

Oil - 1/4 cup

Butter - 1 tsp

Red Chilli powder - 2 tbsp

Dhania powder - 2 tsp

Haldi - 1 tsp

Salt to taste

Tamarind Paste - 2 tbsp

Kitchen King Masala - 1 tsp

Ingredients are more and the preparation takes lot of time.

Method:

• Boil the potatoes, peel and mash it.
• Parboil the other vegetables and keep aside.

• Boil or Microwave the onion till soft.
• Once cool, add whole garam masala and ginger garlic paste. Grind into fine paste.
• Puree the tomatoes and keep aside.

• Get set go for the last step:
• Heat oil in a big kadai, I used our big cooker.
• Add the onion paste and fry for few minutes.
• Once the raw smell goes add the tomato paste. Mix well and fry for 2 more minutes on high flame.
• Add salt, haldi, dhania powder. Mix well. 
• Add the boiled vegetables. Mix well. 
• Add enough water to make it thick gravy. 
• Cover and cook for 8 to 10 minutes.
• Adjust the seasoning. Add butter and fresh coriander before serving.

Have it with puri or chapati or bread :-)

Keep Smiling,

Grated Vegetable Soup

Tried and tasted by Nivedita

Hi All,

Last week, I went to my cousin's house to stay for 2 days. May be because of change in weather, water, Phalguni fell ill. When I came back I had to rush to the doctor. She had high fever with severe infection. Doctor prescribed antibiotics and told to keep her on liquids.Now it was my testing time, yes!! I get nervous when kids fall sick. I go blank.. 

I wanted to give her something like soup which keeps her full and which is healthy. As usual, without planning, I entered the kitchen to check what I have and what I can do.

I got Carrot, Potato, Cabbage, Beetroot,  Peas. 

That was it, but no time to boil the vegetables as I had to finish before she got up. So thought of grating the vegetables.

Here is the recipe:

Ingredients:

Cabbage :- 1/4 cup

Potato - 1 medium, peeled

Beet root - small, peeled

Carrot - 1 medium, peeled

Baby corn - 1 small

Peas- 8 to 10(you can add more, I just wanted to give colour to the soup)

Corn flour - 1 tbsp

Oil - 1/2 tsp(You can use butter also)

Ginger and garlic - 1/2 tsp, finely chopped

Salt to taste

Pepper powder - a pinch

Lime juice - 1/2 tsp 

Water to make the soup

You can add

Soya sauce - 1 tsp

White vinegar - 1 tsp

Method:

Grate all the vegetables.(Except peas)

Mix cornflour in 1/4 cup water and keep aside

Heat oil or butter in thick bottomed kadai.

When hot, add ginger and garlic, saute till light brown.

Add all the grated vegetables and saute for some time till the raw smell goes(it takes 3 to 5 minutes)

Add 2 cups of water and boil till the vegetables are almost cooked. (It takes 8 to 10 minutes)

Add the salt, pepper powder and cornflour.

Mix well and adjust the seasoning and the thickness of the soup. You can add more water if you feel its very thick.

Boil for  few more minutes for the cornflour to get mixed well.

If you are adding vinegar and soy sauce, its the time.

Remove from the fire and add lime before serving.

Great and healthy soup for any one. ( it was enough for 4 people)

My daughter enjoyed it luckily.

Now she is feeling better. (magic of mamma's soup!!!)

Keep Smiling,

Chinese Fried Rice(Restaurant STyle)

Tried and tasted by Nivedita

Hi All,

We all four in my family love Chinese food.

The Chinese food  I enjoyed the most and many times was when I was in UAE. I miss Chinese food from UAE!!

Strange right!Hey I love Arabic food too.

Coming to the recipe,

Fried rice is very common in my house, and I learnt to make exactly like restaurant after many trial and error method. Now its on weekly menu in our house. We never get tired of this rice. In UAE, I used to add the chicken to make it Chicken fried rice. But now restricted to only Veg. Fried rice. I have many benefits in this.

My younger daughter who never likes to eat vegetables, love this rice and all the vegetables goes in without any fuss. Its easy for me to make it for the lunch box. My elder daughter's friends love this rice, so I have to pack two boxes and that makes my daughter happy to share it and get compliments for her mother(thats me).

Here is the easiest recipe to enjoy the Chinese food at home. Cutting vegetables is time consuming, most of the times, I cut the vegetables at night(I do not like but, depends on the time available in the morning) and keep ready.

Ingredients:

Cooked and cold rice - 1 big bowl, loosened.

Finely cubed vegetables - 1/2 cup(Carrot and beans)

Fresh or frozen peas - 1/2 cup

Finely Shredded Cabbage - 1/2 cup

Spring onion - few lines, finely chopped OR

Normal onion - 1  small, finely sliced

Green Capsicum - 1 small, finely cubed

OR

I always use,

Green chilly - 1 big, finely cubed

(Me and my daughter are allergic to Capsicum, it gives hyper acidity)

Oil - 1 tbsp(normal or Olive)

Garlic - 4 cloves, finely chopped

Ginger - 1/4", finely chopped

Salt to taste

Cornflour - 1 tbsp

Sugar  - 1 tsp

Dry red chilly powder - 1/4 or 1/8 tsp(just to give color)

Soy Sauce - 1 tbsp

White Vinegar - 1 tbsp

Tomato Ketchup - 1 tbsp

Method:

1. Para boil the carrot, beans and peas(if using fresh peas) and keep it aside.
2. Keep everything ready on hand as you should be very quick to add and saute the vegetables.
3. Heat the oil in a thick bottomed kadai.
4. When its VERY HOT, add ginger and garlic, saute it for few seconds. 
5. Now add the onion(if using normal one), fry for half a minute. 
6. Add, paraboiled vegetables, green chilly(or capsicum if using), shredded cabbage. Saute for a minute.
7. Add the spring onion at this(if using).
8. Add the soya sauce, White vinegar and tomato ketchup. Mix well. 
9. Add the rice, salt,red chilly powder, sugar and cornflour.
10. Mix well, and cook for few minutes.
11. Serve hot with Vinegar and chilly sauce.
12. (Vinegar and Chilly sauce : Take 2 green chilly and chop it very finely. Take 1/2 cup vinegar and put it in a glass or plastic bowl. Add the chopped green chilly. Keep it for 3 to 4 hours before using. You can store it in the fridge for a week also)

I think this is the best recreation by me which tastes same like restaurant. Thats why Sending this to 

Champa's guest hosting event

Announcing Kid's Delight - Restaurant Recreation

Which is the original idea of Srivalli.

(Very upset, because I can not upload any new photos for my blog. Two days back, I lost my camera. My many recipe clicks went off! Need to wait to buy one more camera, which is not going to be possible soon.)


Keep Smiling,

Vegetable Sandwich

Tried and tasted by Nivedita

Hi All,

Sandwich!! Who does not like sandwiches?? One can be more creative while making these sandwiches. You can make it healthier by adding healthy ingredients and you can make it junk food by adding some fried food, cheese or butter!!

But I love this combination. Its evergreen and most common sandwich which is prepared all over India. Its more healthier if you use brown bread.

It is easy to make because all the vegetables are easily available at home and not all the vegetables are compulsory.

The vegetables you can see it the photo are what I love to have it in my sandwich. Cabbage leaves is optional.

Coming to the recipe:

Ingredients:

Fresh bread - 4(to make two sandwich)

Potato - 1 big, boiled and cut into thick slices

Tomato - 1 big or 2 small, washed, and cut in to round slices.

Cucumber - 1 big,  washed, peeled and cut into thick and round slices

Carrot - 1 big, washed, peeled and cut into thick and round slices.

Cabbage leaves - 1 for each, torn into pieces

Butter - 1 tsp for each sandwich

Green chutney(Pudina or mint leaves chutney): I always keep it in the 

fridge :-)

Fresh coriander - 1 bunch, washed,cleaned and chopped

Mint leaves or Pudina - 1/2 bunch, washed, cleaned and chopped

Green chilly - 1 long

Jeera - 1 tsp

Transfer the above ingredients in a grinder and grind into a fine paste.

Remove it to a bowl. 

• Arrange all the ingredients in a plate so that it is easy to send these into sandwich.

• Take 2 slices of bread on a plate.
• Apply butter,
• Spread the green chutney,
• Spread potato slices,
• Keep all the vegetables one on another to make thick layers.
• Cover it with another slice.
• Keep in the toaster or Sandwich maker and cook it till it turns slightly brown. 
• You do not have toaster or sandwich maker? No problem, you can make these on hot tawa or pan also. Don't want to toast?? Have it just like that.
• Have it hot with some more green chutney or ketch up or sauce.

I want to dedicate this sandwich to Keri of  SANDWICH 365. I know I am late for doing this. I love her blog and this is just a small thank you to her.

Keep smiling,

Stuffed Lady's Finger with Coconut and Coriander(Food remake)

Tried and tasted by Nivedita

 Hi All,

A delicious, tasty and easy ladyfinger or bhindi ki sabji from Jagruti of Joy of Cooking.

Click here for the recipe:

Stuffed Ladies finger or Okra

I enjoyed it with hot chapatis or phulkas.

I am sure you will love it.

Thanks Jagruti for sharing such a lovely and simple recipe.

Keep Smiling,

Brinjal masala

Tried and tasted by Nivedita

Hi All,

Some times, I don't understand to name the food I prepared. I don't know what name should I give to this food so just given as Brinjal Masala.

I tried this without any plan. But it came out very good. And I loved it with hot rice and pickle.

These long hybrid brinjals are not regular in our place. We get those purple round small and big ones. So when ever I see these, I bring home. I make Sambhar or normal dry sabji with tomato and onion. But this time, I thought of trying something new and I was not sure that what I am going to do. I just opened the spice box and checked what is available.

I  came out with this recipe:

Ingredients :

Brinjal - 3, cut into round slices and kept in the water

Tomato - 1 big, grated

Oil  - 1 tsp

Mustard seeds - 1 tsp

Salt to taste

Turmeric powder - a pinch

Jaggery - 1 tsp

Water - 1/4 cup

Dry roast and powder:

Dry red chilly - 3

Dry coriander seeds - 1 tsp

Sesame seeds - 1 tsp

Dry coconut - 2 tbsp

Heat oil in a kadai.

Add mustard seeds. Once splutter, add tomato and masala powder. Mix well.

Add the brinjal slices. Fry for some time.

Add all other ingredients with 1/4 cup of water. Mix well and cook till the brinjals are soft. It takes very less time(5 to 7 minutes).

Adjust the seasoning.

Have with chapati or rice.

Sending this to

Jay's on going event  

jay Ho Brinjal

And

Akila's 

Dish Name Starts with: B

Keep Smiling,

Grilled garlic and green lady finger

Tried and tasted by Nivedita

Hi All,

Okra, bhindi, lady finger or bendekai, is not everyone's favorite. But there are ways to make those people love this beautiful  vegetable. This grilled okra is one of those. Avery simple recipe but tastes yummy.

I have ON-OFF passion for this vegetable. There are months where I do not bring it home for others also and there are months where I bring every time and try new recipes with these. And now a days, I bring it often because its my daughter's favorite vegetable. But she likes it only if its cut into small size. So when I prepared these I only had to finish it, And she warned me to make it again but with small sized bhindi.

The size depends on your choice : I love to have it like this only.

Lady finger - 500 gm

Oil - 4 tsp

Lime juice - 2 tsp

Salt to taste

Gram flour - 1 tbsp

Sugar - 1 tsp

Make a fine paste of :

Green chillies - 8 to 10

Garlic - 15 flakes

Fresh Coriander - handful

Wash, pat dry and trim the ends. Slit from the center keeping the ends intact.

Mix the fine paste, slat, gram flour, lime juice and sugar in a bowl.

Stuff the okra with this paste.

Brush the drip tray with 2 tsp of oil.

Arrange the okras on a tray. 

Brush with remaining oil.

Grill on 240 degree C for 15 to 20 minutes.

Serve hot with chapati or serve it as a starter.

If you do not have oven,

You can directly shallow fry on tawa till they get crispy.

Sending it to

Priya's BSI-OKRA, where as BSI stands for Blogger Segret Ingredient and is started by Biz.

And 

Kiran's  Veggie/Fruit A Month - OKRA started by Priya .

Keep Smiling,

MIXED VEGETABLE SAMBAL

Tried and tasted by Nivedita

Hi All,

Here is my entry for the event  "Cook and Click" - 2 for Recipe of "COOK AND CLICK" : MIXED VEGETABLE SAMBAL :

In the book, they have not give the salt to add. I tried without salt also. But it tasted very bland so added little salt to taste. The taste was very good as a starter. 

Try it and send the clicks to my this event.

Keep Smiling,

Tawa Fried Paneer Tikka

Tried and tasted by Nivedita

Hi All,

Scroll down to laugh or say Ohhh!Very funny incident happened while making this one.  I wanted to make 100% microwave cooking with paneer. I got a recipe from LG microwave cooking book(I got it when I brought my microwave, 3 years back). The recipe was Hariyali Paneer Tikka.I kept in my draft and was planning to go to the shop to get Paneer. The same day I saw this  recipe!  It tempted me to prepare it the same day. But it was oven grilled dish. I thought let me use the ingredients at least.

Immediately I went to the shop and brought paneer.

Read the ingredients, the steps and the procedure:

Paneer - 500 gm (cut into big cubes)

Capsicum - 1 big, diced 

Tomato - 1 big, cubed

Onion - 1 big, cubed

For Marination

Hung curd - 1 cup( I used normal curds)

Ground mint leaves - 1 tbsp

Fresh Coriander leaves (ground) - 1 tbsp

Green chillies -1, finely chopped (I reduced it to one, in LG Book, they have given 4)

Red chilly powder - 1 tsp(my addition, it was not there in LG recipe)

Garlic paste - 1 tsp

Garam Masala - 1/2 tsp(I used MTR)

Turmeric powder - 1/4 tsp

Salt to taste

Oil - 1 tbsp

Lemon Juice - 1 tbsp

Gram flour - 1 tbsp (My addition)

Procedure

Mix all the ingredients for Marinade in a Microwave safe big and wide bowl. (I had the plastic one which was given by LG People with the M/W.)

Marinate it for 2 hours at least. 

                                    

Now the real fun started.

(As per the LG recipe, we need to place the marinated cubes and vegetables in a M/W safe dish  on the high rack and grill for 15 - 20 minutes, till golder brown all the sides)

I transfered the marinated cubes and vegetables in to another safe bowl and kept it on high rack  and chose " Grill" and kept  for 15 minutes. Nothing happened. So I thought I will try with "combo grill". I pressed the option and kept for 15 minutes.

Aftet 5 minutes, what I can see!! The bowl is melting!!! I offed the M/W immediately and took the bowl out. I burnt my finger without realizing it was hot. I transfered the ingredients in to another bowl.

See in the photo what happened to my bowl, in which I used make many things :-(

                               

My dosa pan came to my rescue.  I arranged the cubes in to wooden skewers and kept ready.

I made the pan very hot, brushed some oil on it, and kept the skewers. After few minutes I brushed the cubes with oil and turned upside down. Repeated the process till they were golden brown all the sides.

Paneer tikka was ready to eat.My daughter who does not like paneer so much, she asked me to make again for the dinner :-)

Very easy and yummy tikka without oven, without grill and without without tandoor!!!

Sending this to 

Umm's (of Taste of Pearl City)'s 

Iftar Moments Hijri 1431Event Announcement

This is going to 

Jay's Letz Relishh…!!! Event Announcement & Paneer C...

Keep Smiling,

3 ways to make stuffed noodles.

Tried and tasted by Nivedita

Hi All,

Home made Wheat sevian, Rice sevian are the recipes from olden days in India. We prepare upma, kheer and many more dishes with these.

It was like a revolution when the noodles were introduced in India. For me, it was a magic! noodles in 2 minutes!!  Now a days there are many good brands making noodles. Maggi was the first in India. Then came Top Ramen... Now countless..

The new in the market in this year is the Foodles from Horlicks. The taste is good and different.

Noodles are mom's best friend in the world. Kids love noodles in any form and with anything. I always try to do something new with these noodles. Here is one more which was tried for the cooking competition. My friend Vaishaly and I tried this together. After trying few shapes and the way of cooking we decided to make veggie noodles rolls for the competition.

Interesting thing in this is the masala mix is the same, only the way of stuffing and cooking is different. Choose the one you want!!

First is the recipe for making masala mix :

(This masala mix recipe is adopted from the advertisement in a magazine. It was the advertisement for some noodles product with the recipe. There the chef has prepared it for noodles basket. Here we tried to bake or steam it.)

For Stuffing:

Mixed Vegetables – 200 gm

(Carrot, Cauliflower florets, Capsicum, Cucumber, Onion, Sweet Corn, Peas, Beans, thinly sliced cabbage)

Garlic – 2 cloves, chopped

Green Chilly - 2 finely chopped

Red chilly flakes – 1tsp

Salt to taste                 

Oil – 1 tbsp

For Sauce:

Tomato Ketchup – ½ cup

White vinegar – ½ tsp

Red Chilly flakes - 1 tsp

Maggi veg.cube – 1

Black pepper powder – ½ tsp

Mix all the ingredients for sauce in a bowl and keep it aside.

For Batter

Corn flour – 3 tbsp

Veg. Stock – 1 cup

Mix it in a bowl and use as required

For the layers:

Flat noodles – 2 packets
(you can mix the normal one also)

Salt to taste

Maggi veg.cube – 1

Corn flour – 1 tbsp

Black pepper powder – ½ tsp

Mozzarella cheese to spread

Butter

Method:

To make Vegetable mix masala:

Heat the oil in Microwave safe dish on HIGH for 2 minutes.

Add chopped garlic and keep it back in oven on HIGH for a minute.

Add mixed vegetables. Sauté it and keep on HIGH for 5minutes. Keep on stirring in between.

Add the butter, ready sauce, batter and half the quantity of Veg. stock.

Keep back in oven on HIGH for 2 minutes. Stir it after one minute.

Check it after 2 minutes. If the mix is slightly thick remove it or keep again for one minute.

Cool it.  Divide it into equal quantity for stuffing.

To cook the noodles:

Boil the water with salt in a microwave safe dish on HIGH FOR 2 minutes.

Add Maggi Veg cube, salt and flat noodles and boil on HIGH for 1 minute.
Be careful not to over cook the noodles.  The noodles should be paraboiled.

Remove, drain the water and transfer it into colander. Pour cold water on the noodles and drain it properly to remove all the water. Sprinkle powdered Veg cube, corn flour and pepper powder. Mix properly and keep it aside.

To  Make Idly:
Making stuffed noodles idly was my idea and tasted great too. Check out the photos.

Take the Microwave safe idly plate. Spread the noodles in a thin layer. Take a tbsp of masala and keep it in the middle. Spread the mozzarella cheese on the top. Cover it with another thin layer of noodles. Repeat with all the moulds.
Keep it covered on HIGH for 3 minutes. Remove and allow it to cool. 
Stuffed noodles idly are ready to serve.

To stuff the roll:

Divide the noodles according to the size of the roll you want to make.

Take one portion; spread it on an even plate to make a round shape.

Press with wet hand to combine it.

Spread the grated cheese to make a thin layer.

Keep the ready vegetable mix in the center.

Cover it to give the roll shape. Apply the corn flour batter to close it properly.

Brush it with butter.

Repeat with other rolls.

Brush the microwave safe big plate. Keep the rolls in it.

Bake it oh HIGH for 3 minutes. Open and turn the rolls. Brush with butter. Again bake it on HIGH for few more minutes.

Allow to cool.

Serve with Ketchup or sauce.


Going little oily,
Take the stuffed idly shaped noodles, fry in the hot oil and serve it with ketchup or sauce.

My friend Vaishaly took The Veggie noodles rolls to  LG MALLIKA - E - KITCHEN  contest. Here is the photo for the same :

Sending these to Srivalli's 365 days of Microwave Cooking! event 

Keep Smiling,