Saturday, September 25, 2010

Rajma Roti (Kidney beans flat bread)

Tried and tasted by Nivedita
Hi All,
When I came to know about the event going on in Sandhya's Kitchen, there were only 2 days left. I kept on thinking what to make with Kidney beans? It is not regular in my home, as my kids do not like this one(Except kidney beans and kabuli chana, other legumes are most welcome any time.)
I surfed the web also for the recipe, but did not get any special food. Some sites had Kidney beans paratha. But I thought of making rotti or flat bread with it.
With that I thought adding some fat to my body! So prepared Paneer bhurji and Sai dal.
Its very healthy and my kids did not realize what they were having but both enjoyed the roti with Paneer bhurji.
Ingredients :
Kidney beans : 1 cup
(Soaked for 6 to 8 hours and fully cooked)
Or if using canned ones, just remove and keep aside.
Take the cooked beans and put in a blender or mixi to make smooth paste. Keep it ready.
For dough :
Wheat flour - 1 cup or more as per the kidney beans
Salt to taste
Dry ginger powder - 1 tsp
Red chilly powder - 1 to 2 tsp
Dry Mango powder (Amchur powder) - 1 tsp
Turmeric powder
Oil - 1 tsp
Water to knead the dough
Oil to roast the rotis
Mix Wheat flour, ready paste and all other things except water and  the oil to roast each roti, in a big plate or vessel. Add the water slowly to make the soft dough.
Keep it aside for 5 to 10 minutes.
Divide the dough into small equal balls.
Take one ball roll into chapati size.
Heat tawa and roast both the side with oil.(You can dry roast it if you do not like to add the oil in your diet) 
Serve with pickle or curds.
Sending this to
(linking it to BSI and to this event announcement.)

And Sharing this bread with one more event Announcing - My Legume Love Affair 27

Keep Smiling,

Beetroot fingers

Tried and tasted by Nivedita
 Hi All,
Beetroot being a red blood root vegetable which is very easily available all over the year. I love the color and the shape of the beet. Eventhough I am not a big fan of beet, but love to try new recipes with it as my elder daughter loves it.
I too like it, if I try something new way. The down recipe is one of those, which I love to eat it often.

(The other photo which I presented these fingers nicely is missing somewhere!!, Please bear with me for this not so clean photo)
Ingredients :
Beet root - 2 big
Salt to taste
Red chilly powder - 1 tsp

Amchur(dry mango powder) - 1 tsp

Turmeric powder a pinch

Oil to fry

Method :
  • Boil the beetroot. When cool, peel the skin and cut into finger size bytes. 
  • Mix the salt, red chilly powder, turmeric powder and dry mango powder. Keep it ready in a bowl.
  • Heat oil in a kadai. When its hot, slip the beet slowly in batches and fry on high flame for first one minute. Then fry on medium heat for few minutes or till the skin turns light brown. Transfer it into a plate(with kitchen tissue on it). 
  • Sprinkle the ready powder on it and mix it well. 
  • Repeat with remaining batch.
  • Serve hot.

Sending it to,


Keep Smiling,

Friday, September 24, 2010

Simple Chicken Curry

Tried and tasted by Nivedita
Hi All,
Whenever I get chance to make chicken dishes, this is must for me. I love this chicken curry as it is easy but very tasty. It goes well with Naan, roti, dosa, rice or idiyappum.
Its long time, I have cooked non veg at home. I prepared this curry few months back. It was in my draft. Yesterday, when I was searching a curry recipe for Divya's event, I got this one.
Here is the recipe :
Chicken - 1/2 kilo
Cut  the chicken into pieces. Wash it twice. Rub  the chicken with salt and turmeric powder. Keep it for some time. Wash it twice and drain the water. 
For marination
Ginger garlic paste - 1 tsp
Oil - 1tsp
Curds - 2 tbsp
Salt a pinch
Garam masala - 1 tsp
Mix all and marinate the chicken for 15 minutes to half an hour or till you prepare the gravy.

For gravy :
Oil - 2 tbsp
Onion - 2 big, thinly sliced
Tomato - 2 big, cubed
Fresh coconut paste- 2 tbsp, 
Fresh yogurt - 1 tbsp
Red chilly powder - 1 to 2 tbsp
Coriander powder - 1 tbsp
Turmeric powder - a pinch
Salt to taste
Warm water as per the need of consistency
Fresh Coriander hand full garnish

Whole garam masala :
Cardamom - 1
Cloves - 2
Cinnamon stick - 1/2"
Poppy seeds - 1 tbsp(optional)
Star anise- 1 petal(not full one piece, its very strong in flavor and taste)

Coarse powder the whole garam masala and keep it ready. (make 2 portions, keep little for adding it in the last step)

Keep cooker on the heat and add oil. When the oil is very hot add the sliced onion and fry till golden brown. Add the whole garam masala. Fry for a minute. Add tomatoes and fry for a minute. Now add curds, coconut paste, Mix well and cook for a minute. Add the marinated chicken. Add Mix and fry well for few minutes. Add the water. Close the cooker and give one whistle or just cover it till the chicken is tender and cooked..
Adjust the taste. Garnish with fresh coriander.
Serve with naan, roti, chapati, dosa or rice!!
This is my entry to 
(I could manage to make one more post for her event :-)  )
Keep Smiling,

Thursday, September 23, 2010

Pea Nut Gojju

Tried and tasted by Nivedita
Hi All,
This is the curry I learnt from my cousin who has already shared her few recipes with me in my blog. She is settled down in Sagar after marriage and learnt all the traditional food from that region. Whenever I get chance to talk with her, I speak only about the food and her daughter.
This gojju or curry is very easy to make but tastes good with hot rice and coconut oil.

Ingredients :

For paste:
Peanut - 1 cup
Fresh coconut - 1/2 cup
Green chilly - 2
Fresh coriander - handful
Tamarind paste - 1 tbsp
Salt to taste
Cumin seeds - 1/2 tsp(optional)

Water  - 1 cup or more(as per your requirement and consistency)

For tempering
Oil - 1/2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - few(not in the photo, as I did not had in the night when I made this)
Green chilly or dry red chilly - 1 

Take all the ingredients under "for paste"  in a mixi or blender and grind into a fine paste. 
Add water as per your requirement. The gojju should be medium thick.
Transfer into a serving bowl.
Take oil in a small kadai.
When hot, add mustard seeds. When splutter, add cumin seeds, green or red chilly and curry leaves. Fry for a minute. Add this to the ready gojju.
Serve as it is or just warm it for HALF A MINUTE. 
Serve with hot rice and 1 tsp coconut oil(if you like the flavor) on it!
Its heaven!!
This is my last minute entry to (sorry, I missed to visit her blog since last month!)

(linking it to Pari's event announcement page)
Keep Smiling,

Event Round up - COOK and CLICK 3 and 4

Tried and tasted by Nivedita
Hi All,
I am not able to give more publicity to my event "COOK AND CLICK" . I will be back with this event again after some time. I think I should give more time limit to the readers to try my recipe and send me the clicks.
Giving 2 event round up in one post as I received single entry for each event.
Here is the round up for event :
I got one entry for Tosha ie  from
Satya of Super Yummy Recipes  
She has wonderful childhood memories with this sweet.

Thanks Satya for trying the recipe.

I received the one entry from 
Lalitha of Indian spice Magic

She has written in the mail sent to me : Tasted similar to panchamiratham in tamil which we get in palani. Thanks Lalitha for trying it out.
And she is new to blogging world. Visit her blog to see what she got for us.
My verdict also is the same as Lalitha's.

Keep Smiling,

Wednesday, September 22, 2010

Gujarathi Kichadi

Tried and tasted by Nivedita
Hi All,
Rice is my weakness!!! Do you think I get weak when it comes to FOOD!! yes. Nothing can comfort me other than good food. It is not compulsory to have rich, lavish, expensive, Indian, Continental or from any part of the world. Some times a simple kichadi also makes you feel happy.
The down recipe made me and my kids very happy and we all  enjoyed it for dinner. 
It is the simplest but tastiest Kichadi I have ever tried. 
You don't need anything with it other than a hungry stomach!! 

Thank you so much Sushma for sharing such a wonderful  recipe.

Coming to the recipe,

Split green gram with skin : 1/2 cup
Yellow moong dal  : 1/4 cup
Rice: 1 cup (any rice)

Whole garam masala :
Cinnamon: 1/2"  stick
Cardamom: 2nos
Clove: 2 nos
Green chilli: 1 no
Pepper powder: 1/2 tsp

Ghee/clarified butter: 2  tbsp
Oil: 1 tbsp

Bay leaf : 1
Cumin seeds: 1/2 tsp
Curry leaves: 1 string
Asafoetida: a pinch
Turmeric: 2 big pinches

Salt: According to taste

Water:  I used till one inch above the rice level.

Wash the dal and rice.  Soak in water for 30 minutes or more. 

Drain the water and keep it ready.
Heat oil in a cooker. 
Add cumin seeds. Now be quick to add all the whole garam masalas. Fry till nice aroma fills your kitchen.
Add curry leaves, hing and sauté.
Now add green chilly and turmeric.
Add the drained rice and Dal.  Mix well and fry for some time. Add hot water till 1" above the rice level. Add salt and give 3 - 4 whistles. Remove from fire. 
When cold, open and check the consistency.  If you like more watery, add some more HOT water and boil it for some time. Add the ghee before serving.
I bet, you will enjoy this wonderful, healthy Kichadi.

Sending this to the event by SimplySensationalFood.

Keep Smiling,

Tuesday, September 21, 2010

Chocolate Cookies again!

Tried and tasted by Nivedita
Hi All,
I am getting addicted to baking. All these years I never thought that I will start baking! I always got scared with the word Baking. But last year I took a resolution(which I am always against) that I will start baking and first time I kept my promise.
Here is one more trial from my kitchen
Chocolate Cookies was my first bake after I bought my OTG. I followed the Recipe from Deepa and it was a hit. I prepared it 2-3 times and the box was empty within a day.
Then I thought of taking little risk(I am grown up :-)   ) and tried this recipe:

All Purpose Flour - 1 cup
Sugar - 1/4 cup
Brown sugar - 1/4 cup
Unsalted butter -  1/4 cup
Coco powder - 1/6 cup
Baking Powder - 1/2 tsp
Salt - 1/4 tsp
Milk -  2 tbsp
Sugar to cover the cookies

  • Grease the baking tray. 
  • Preheat the oven.
  • Sieve the APF, Coco powder, baking power and salt in a big vessel.
  • Cream the butter and sugars till creamy and fluffy. 
  • Add the sieved flour to this and mix well.
  • Add milk and knead like a soft dough.
  • Divide the dough in to lemon size balls. Press the balls to make round cookies shape.
  • Roll the cookies slowly on a sugar to get the light sugar coating.
  • Spread the cookies on baking tray.
  • Keep it in the middle rack.
  • Bake it on 180 degree C(350 degrees F) for 10 minutes.
  • Check the cookies. If you feel they are still not done, bake for few more minutes.
  • Cookies will be soft for some time before they get crisp.
Sending these cookies to  


Keep Smiling,

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