Saturday, June 15, 2013


Tried and tasted by Nivedita
Hi All,
Weather is playing hide and seek with us :-) Everything served on the plate should be hot and spicy. So the butter milk has taken its seat back. But boiled butter milk or Hot butter milk?? Yes, its my favorite always. I wait for this weather to enjoy this Kadhi. 
Last month I prepared the same way but with Mangalore Cucumber (which is again my favorite) and I was lazy to post it in my blog.
When Valli announced the challenge for this month's Indian Cooking Challenge, I was happy. One more reason to be happy was its my favorite cuisine, its from Gujarat :-)

I am here with my clicks:-

Can you see my Dapkas?

Moongdal paste

Buttermilk with Besan

Baked Moong dal dapkas

I faced a problem with dapkas. When I put those in the kadhi, they did not pop up but thanks for the tips Valli, I baked those in microwave for 3 minutes and then added in the kadhi.
Still they were hard, don't know the reason.
The taste was good

Ready to serve with Rotlas

I enjoyed it with hot rice :-) 

 Keep Smiling,

Monday, June 10, 2013


Tried and tasted by Nivedita
Hi All,
How are you all ladies? Are you ready for the party for this month. I am waiting for your entries and waiting to get my partner. :-) Thats the specialty of this event right??
This month I was in confusion about choosing the recipe and at last I am here with a very simple but very essential part of any great party. Yes, meal is not complete without soup.The original Indian food never had soup in its list. But, its long time that SOUP has become the integrated part of our cuisine.
My younger daughter loves soup. She has kept the name for all soups, like Palak soup is Green soup, Tomato soup is Red soup, cabbage soup is White soup...
I always make hot and sour soup at home, but never tried this Corn soup. The weather is also cold in the evenings now a days. So thought of making this one and bringing it to our party :-)
I have followed very basic and simple recipe:

Fresh corn - 2 medium(or take frozen one or canned one, in that case 1 cup)
Cabbage - 1 cup grated
Butter - 2 tsp
Garlic - few cloves, chopped finely
Onion - 1 small or half, chopped finely
Green chilly - 1 chopped(avoid if serving it for kids)
Milk - 1 cup
Water - 1/2 cup(if needed)
Corainder - 1 tbsp shopped + 1 tsp to garnish
Salt to taste
Pepper to taste
Lemon to taste

Clean the corn and take out the corns, you can remove the corns with sharp knife or grate it (if using fresh one),
Finely chop the cabbage. 
Take both the cabbage and the corn in a cooker, add little water(just to cover)
Give 2 whistles.
Allow to cool. Once cool, grind into fine paste.
Heat butter in a sauce pan or kadai,
add chopped garlic and onion. Saute it till brown.
Add the corn and cabbage puree.
Stir well and cook for 3 minutes.
Add the milk and cook for a minute.
Add chopped chilly and coriander.
Add water if you feel the soup is thick.
Mix well and boil it few more minutes.
Remove from the heat and add salt, pepper and lime juice.
Serve hot garnished with some more chilly(if you like raw chilly taste) and pepper.
We all loved it. 

This is my entry to 
Jagruti's  event:

Keep Smiling,

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