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Monday, August 30, 2010

Jhatpat Aloo (Potato dish) in Microwave

This weekend I whipped up this delicious and quick aloo (potato) preparation that too in microwave oven. And believe me that was really quick and simple dish.

Serves: 2, Preparation time: 26 minutes

3-4 Potatoes (cut into half)
2 Onions (medium sized)
1 inch Ginger
3-4 pods Garlic
2 Green chillies
2 Tomatoes (grind to paste)
2 Whole red chilly
2 tsp Jeera (whole)
1 Bay leaf
1/4 Red chilly powder
1 tsp Coriander powder
1 tsp Turmeric powder
1/4 Coriander leaves (chopped)
3-4 tsp Ghee or oil
1/4 cup Water
Salt to taste
Little olive oil

For the recipes that include for boiled potatoes I always boil them in microwave to reduce both  cooking time and gas. Wash the potatoes and prick them with a fork. Place potatoes in a microwave safe bowl filled with water, little olive oil (or you may use any cooking oil) drizzled over them and microwave on high for 10 minutes (do not cover the bowl). Check with fork, if not done yet then microwave it for another 2 more minutes. Remove from microwave and allow them to cool in cold water and remove the skin once it is warm and keep aside. 
Make a paste of onion, ginger, garlic and green chilly with little water. In a microwave safe cooking bowl put oil or ghee add bay leaf, whole red chilly, jeera and set it high for 2 minutes. Add onion paste and cook for 4 minutes in high. Add coriander powder, salt, haldi powder and red chilly powder. Mix well and microwave it in high for 1 minute. Add tomato paste to the mixture and mix well. 

                                    Added tomato paste to the onion and spices      

Set it in high for 3 minutes. Finally add potatoes and chopped coriander leaves and 1/4 cup water and cook in high for 5 minutes. Keep it in microwave for few minutes. Open and transfer it in serving bowl. Serve along with any bread of your choice or with jeera rice.

This recipe is going to participate in Healing Foods -Tomato guest hosted by PJ, event started by Siri of Siri's Corner

read more.. "Jhatpat Aloo (Potato dish) in Microwave"

Thursday, August 26, 2010

Besan Ladoos (Gram Flour Balls) and my 100th Post

Today is a memorable day for me as I'm posting my 100th recipe. It took me almost a year to come so far.  Though, I was a bit slow to reach this far nevertheless I'm very delighted to publish my 100th post today. Almost a year ago the idea of food blog had conceptuated in my mind, this blog was designed by my sister Tanu, who was on break period that time. Soon she got a good job in an MNC and had to shift out of Bangalore. Our blog was neglected for quite sometime, then from January onwards I started taking active interest in blogging and reached out to other bloggers and made new friends. And since then the biggest pay off has been the number of wonderful people I've met along the way. 
On reaching this milestone I would like to thank each of you (even the silent readers) for subscribing, leaving comments and encouraging me. I really cherish getting feedbacks from my non blogger friends also specially Amrita and Vineet. To follow the tradition of celebrating memorable occasion with sweets, I have made these yummy ladoos to share my joy with you all. 

Makes: 15-20 ladoos, Cooking time: 30-35 minutes

2 cups Besan (Gram flour)
2 tbsp Sooji (Semolina)
3/4 cup Ghee (clarified butter)
2 tsp Cardamom powder
3/4 cup Sugar (powdered)
6-7 Cahews (sliced)
2 tbsp Almonds (sliced)
3-4 tsp Milk (optional)

For Garnish:
1 tbsp melted Butter
Sliced almond and cashews as per requirement

Heat ghee in a heavy pan. Add besan, sooji and cook over low flame, stirring continuously (with a spatula) to prevent burning. Keep stirring the mixture till it turns golden brown in color and you get a beautiful aroma of cooked flour. Remove from heat and let the mixture cool to a warm temperature. When the mixture is warm, add powdered sugar, cardamom podwer and sliced dry fruits. If you find your mixture too dry then add little milk (warm) to the gram flour mixture. To shape the ladoos, take small quantity in your hands and clump your hands tightly and by rotating the mixture make lime-sized balls. Dip the ladoo (a quarter inch) into melted butter and press down sliced almonds and cashew mixture, so that it sticks to the ladoo. Follow the same to the rest of the mixture to make the ladoos. Arrange the ladoos in a plate to cool to room temperature, then you can store these ladoos in air tight container.

User Comments & Tips:
At the time of making ladoos, the fried besan mixture should be warm not cold, otherwise you will have great difficulty in binding the ladoo mixture.

read more.. "Besan Ladoos (Gram Flour Balls) and my 100th Post"

Tuesday, August 24, 2010

Paneer Kathi Rolls

Kathi roll is a very popular snack which originated as Kolkata's (Calcutta) street food. It was introduced by Nizam's, a very popular eatery founded in 1932. Though they started it with their trademark style by using heavy iron skewers. Later they shifted to light weight bamboo skewers and eventually kathi roll became synonymous with any kind of paratha rolled with various stuffings. Kathi roll's popularity is on the rise. So much that it has crossed boundaries and also reached till New York. In Kolkata the roll is half covered in napkin or thin layered paper. Hope you like this taste of this roll as much as I have.

Serves: 5-6 rolls, Cooking time: 20-25 minutes

For Filling
1 cup Paneer
1 Tomato, deseeded and diced
1 small Green bell pepper (cubes)
1 small Red bell pepper (cubes)
1 Onion (sliced in long stripes)
1/2 cup Coriander leaves (finely chopped)
2 Green chillies (finely chopped)
1/2 tsp Garam masala
1/2 Chaat masala
1/2 tsp Cumin powder
1/2 tsp Kasoori methi
1 tbsp Ginger-Garlic paste
1/2 tsp Lemon juice
2 drops of Orange color (optional)
Salt and pepper to taste
6 Lettuce leaves

For kathi roll:
1 cup all purpose Flour
Water (warm)
Salt to taste
Ghee for frying

Prepare a dough with flour, water and salt. Knead well and if the dough is not soft enough, then rub in little butter and make it soft. Cover and keep aside for later use.
In a large bowl add paneer cubes with chopped green chillies, garam masala, cumin powder, kasoori methi, salt, pepper and orange color. Marinate this for 20-25 minutes.
In a non-stick pan heat oil, saute onions and bell peppers on medium high flame for 3-4 minutes. Add ginger-garlic paste, tomatoes and saute. Add in the marinated paneer mixture and saute for 4-5 minutes on high flame. Remove from heat, add chaat masala, chopped coriander leaves and lemon juice. Filling is ready and set aside.
Heat a flat bottom grill. Divide the dough into 6 equal portions. Roll out each portion into thin chapatti and cook lightly on both sides over medium heat. Brush chapatti with little ghee on both sides while frying. Divide the paneer filling into six equal portions. Arrange lettuce leaf over each chapatti. Stuff each chapatti with paneer filling and roll up tightly. Serve hot with your favorite chutney or sauce.


Sending this kathi roll to following events:
Jay's Letz Relishh -Paneer event.

And Pari's Kid's Delight event.

read more.. "Paneer Kathi Rolls"

Sunday, August 22, 2010

Kheer / Pal Payasam / Chaler Payesh

We in India have a saying that "In 12 months we have 13 festivals". And each festival calls for something or other kind of sweet preparation, as the custom is spread all across the India. The most popular dessert amongst all the sweets prepared during festivals is 'Kheer' or 'Pal Payasam' or 'Payesh' or 'Rice Pudding'. 
Though the preparation time is slightly on the higher side (about an hour), but the aroma of the kheer as well as the taste feels simply worth the wait. We bengalis make this with a special kind of rice 'Gobindobhog'( tiny grained Indian variety), but since I ran out of gobindobhog rice I made this with another short grained rice variety. This payesh is must on our loved one's birthday and on Bengali New Year. It is called Pal Payasam in Southern part of India. The word Pal means rice and Payasam means rice pudding. A very colorful and vibrant festival called Onam (mostly celebrated in the state of Kerala) is coming up, so my today's payasam is a small dedication to all my blogger friends wishing them a very Happy and prosperous Onam. Traditional ingredient to make kheer is rice but this can be made with sevai (vermicelli) also. Diversity in our country is such that, the same kheer is made by using coconut milk in Southern part of India. 

Serves: 4 , Preparation time: 45 minutes to an hour

1 liter Milk
1/2 cup Rice
1/2 cup Sugar
1/4 tsp Cardamom powder
7-8 Raisins
6-7 Cashews (chopped)
5-6 Almonds (soaked in warm water and sliced)

Wash rice for 2-3 times and soak it for 20 minutes. In a pan, heat the ghee and roast all the nuts and raisins till nuts turn brown and raisins turn plump. Keep it aside.
In a heavy bottom pan add milk along with washed rice. On a medium heat let it come to boiling point. Stir continuously so that the milk does not stick to the bottom. Rice will take 20-25 minutes to cook in milk, so leaving unattended may get the kheer scorched. Add sugar when the rice is almost cooked and stir well. This step is important as adding sugar to milk will stop the process of rice being further cooked. Now on a medium heat cook till the milk has reduced to half. Cook for another 10 minutes. Add cardamom powder, half of the nuts and raisins to this. Stir well to combine and remove from the heat. Finally keep it covered to prevent formation of skin on top of the kheer. Serve it hot or cold as per your liking.


User Comments & Tips:
  • You can have this kheer plain or as per your choice you can add rose water, pistachio, kesar, almond etc.
  •  In order to make the density of the payesh more uniform after it is prepared, it is recommend that little amount of boiled milk be added.

Sending this to Sanyukta's  wonderful event 'Color Your Palate- A visual Treat '. 

             And to Pari's 'Only' Kid's Delight event     
read more.. "Kheer / Pal Payasam / Chaler Payesh"

Thursday, August 19, 2010


Sambar is a staple diet in South India. A gravy with lots of vegetable, tangy taste and very aromatic. Idly, rice, vada are the most popular accomplishments with sambar.

Serves: 2-3 persons, Preparation time: 30 minutes

1 cup Toor dal
1 tsp Turmeric powder
2 tsp Oil
Salt to taste

Vegetables and spices:
2-3 small Brinjal
2-3 Drumsticks (cut lengthwise)
2 Onions (cut into cubes)
4 pieces Ladyfinger (cut into half)
1 Carrot (cut into cubes)
6-7 Beans
1 Tomato (chopped)
Tamarind (lemon sized ball)
1 tbsp Sambar powder
1 tsp Mustard seeds
1/2 tsp cumin seeds
2-3 Dried chillies
1/4 tsp Fenugreek
1 tsp Chilly powder
2 springs Curry leaves
Asafoetida (hing) a pinch

Clean and wash dal. Pressure cook lentil with 3 cups of water, turmeric, salt and 2 tsp oil on high flame till one whistle, then another 2-3 whistles on low flame. Let the steam go off on it's own. Once it cools down, mash it with the back of a laddle.
Soak tamarind and extract the pulp. Heat oil in a kadhai, add hing, red chillies and mustard seeds. Let these splutter and then add curry leaves. Add onion, chilli powder and all the chopped vegetables. Saute it and add chopped tomatoes. Saute for 2-3 minutes. Add the tamarind pulp to these vegetables, little salt and let it be on low flame till all the vegetables are well cooked.
Add the mashed dal, sambar powder to the vegetables. Bring  it to boil for 10 minutes. Serve hot with steamed rice, dosa or idly. 

User Comments & Tips: 

  • Adjust the quantity of water to suit your kind of sambar.
  • You can choose the vegetables of your choice. 
  • Always soak the dal for 20-25 minutes. This will fasten the process of cooking and making it more soft.


read more.. "Sambar"

Tuesday, August 17, 2010

Chocolate Cupcakes With Nutella Topping and an award

My 3 year old is a chocoholic, so often I make these chocolate cupcakes for his evening snacks. These are super moist, fluffy and very easy to prepare. I frosted the cupcakes with very simple and instant nutella spread. The topping was actually a twist on otherwise plain chocolate cupcakes. And believe me it complemented the cupcakes really well. Do try these cupcakes and you won't be disappointed.

Yields: 10-15 cupcakes, Baking time: 20-25 minutes

1 1/2 cup Flour (all purpose)
100 gm unsalted Butter (softened)
60 gm Dark Chocolate
1 1/2 cup white Sugar(granulated)
1/2 cup Cocoa powder
3 Eggs
1/2 Vanilla extract
1 tsp Baking powder
1/2 cup Water
Pinch of salt

Decoration ingredient:
 4 tbsp Nutella spread
1/4 cup heavy whipped Cream

Pre-heat the oven to 350 degrees F (175 degrees C). Grease 12 cup cake pan. 
In a small saucepan, heat water and add chocolate, stir until completely melted. Switch off the heat and allow the chocolate to cool.
Sift the flour with baking powder, cocoa powder and salt. Beat the eggs in a large bowl with a fork or with an egg beater. In another bowl, beat sugar and butter until the mixture is fluffy and light. Blend in chocolate mix, vanilla, flour into the sugar batter and mix well. Add the egg mixture, a little at a time and follow the cut and fold method (with a spatula cut down through the mixture, move across the bottom of the bowl and come back up). This down-across-up and over motion gently turns the mixture over on top of each other. 
Divide the batter into greased cake pans. Fill up the cake only till half mark. Bake for 20-25 minutes or until toothpick inserted in center comes out clean. Remove from the oven and place them on wire racks to cool completely. Once they are cooled completely, frost with your choice of frosting or decorate as you wish. What I did: taken a large chilled bowl, whipped cream with chilled beater blades to a medium stiffness. Added nutella and folded into cream mixture. Instead of pastry bags I have used ziplock bag. 



read more.. "Chocolate Cupcakes With Nutella Topping and an award"

Monday, August 16, 2010

Cherry Tomato Corn Salad

Here is another quick, refreshing and easy summer friendly salad.

Serves: 2, Preparation time: 10 minutes

1 cup Cherry tomatoes (halved)
1 cup Corn (frozen)
1 tbsp Olive oil
2-3 tsp Lime juice
1/2 cup Cucumber, peeled, chopped
1/2 cup Beetroot, peeled, chopped
1 Onion (chopped)
Salt and pepper to taste
1/2 tsp Sugar

In a jar with a tight fit lid, add lime juice, sugar, salt and pepper. After closing the lid shake the jar well so that  everything is mixed well. Take a large bowl and add chopped cucumber, onion, corn and tomatoes. Toss them together to combine and pour the dressing  to coat the salad well. Refrigerate till serving.


read more.. "Cherry Tomato Corn Salad"

Thursday, August 12, 2010

Paneer Tikka (in Oven)

Today I'm going to share my favorite appetizer with all of you- Paneer Tikka. The light masala coating, sourness of lemon and the soft paneer brings out the best taste.

Serves: 4, Preparation time: 

200 gms Paneer cut into square pieces
1/2 Red bell pepper, cut into thick wedges
1/2 Green bell pepper, cut into thick wedges
1/2 Yellow bell pepper, cut into thick wedges
2 Onions (cut into square)
8 cherry Tomatoes
4 Skewers (wooden / metallic) 

For Marination:
1 tbsp Cornflour
1/2 cup Curd (hung curd)
1/4 Garam masala
1 tsp Red chilly powder
1/2 tsp Pepper powder
3-4 Green chilly paste
Few drops of orange color
5-6 Garlic pods (ground to paste)
1" Ginger (ground to paste)
2 tsp Kasoori methi
Salt to taste

Mix together all the ingredients for marination and add paneer pieces. Marinate for 3-4 hours or for better results keep this in the fridge overnight. 
                                                                       Marinated skewers            

If using wooden skewers, soak them in cold water for 1/2 hour, so that they don't burn during baking. Now oil the skewers and first insert one cherry tomato then colorful bell peppers, onion and paneer. Seal the end with another cherry tomato. Arrange the rest of the skewers in the same manner. Brush the vegetables with little oil and sprinkle some kasoori methi on top. Pre-heat the oven for 200 degree Celsius for 10 minutes and grill the skewers for 20 minutes. ensure the edges of paneer doesn't turn brown.. This is a very crucial judgement as over baking will make paneer hard and chewy. 
Serve hot with onion rings, lemon juice, pudina chutney and sprinkle some chat masala and red chilly powder if you wish. 

Sending this to Jay's Letz Relishh- Paneer event.
read more.. "Paneer Tikka (in Oven)"

Sunday, August 8, 2010

Chocolate Peda (Indian Sweet) in Microwave


Pedas are very popular Indian sweets. Like most Indian sweets, pedas have diverse regional variations as they are combined with various other ingredients like saffron, cardamom seeds and wheat flour. I have made chocolate peda today even the very mention of chocolate  in any dish makes my son's eyes light up and he becomes eager :-) This microwave process is so simple that you simply can't go wrong with this even the first time you prepare it.

Serves: Makes about 22-24 pedas, Preparation time: 6-7 minutes

1 can (14 0z.) Condensed milk
6 tbsp unsalted Butter
3 cup Milk powder
1/4 tsp Cardamom powder (eliachi)
1/2 cup Cocoa powder

For decoration : 1 tbsp grated chocolate and 10-12 cashews

Place butter in a microwave safe bowl and microwave (at100%) for 12 seconds. Now in the same bowl whisk together milk powder, choco powder, condensed milk and cardamom powder. Total time to microwave this mixture is 8 minutes, however, to allow uniform gelling of the mixture, take out the mixture from the microwave after every 2 minutes and stir well. Let the mixture cool down. Grease your palm with a little ghee before shaping them in our desired shapes, so that the mixture doesn't stick to your palm. Decorate the pedas with grated chocolate and cashews. Enjoy !!!


Sending these chocolate pedas to the following events
Iftar Moments: Hijri 1431 by Ayeesha
Celebrate sweets: Pedha by Jagruti, started by Nivedita
Kid's Delight hosted by Pari 

read more.. "Chocolate Peda (Indian Sweet) in Microwave"

Thursday, August 5, 2010

Baby Corn Manchurian


Baby corns are no less than babies when it comes to their tenderness and sweetness. I love to make this baby corn manchurian for my hubby, as he loves them. I have added yellow and red bell pepper in this preparation to make it more colorful. Hope all of you like it. I'll be grateful if you could give me your valuable feedback after trying it out at your homes.

Serves: 2, Preparation time: 20-25 minutes

For Coating:
12-14 Baby corns
3 tbsp all purpose Flour
1 1/2 tsp Ginger-Garlic-Green chilly paste
1 tsp red chilly powder
1/2 tsp Black pepper powder
3-4 drops of Orange color (optional)
Salt to taste
Oil for frying

For Gravy:
5-6 flakes Garlic (chopped finely)
2 whole Red chilly
3 Green chillies
1 big Onion
1/2 cup Green bell pepper, seeded, chopped in small cubes
1/2 cup Red bell pepper, seeded, chopped in small cubes
1/2 cup Yellow bell pepper, seeded, chopped in small cubes
1/2 bunch Spring onions (the green part)
1 tsp Red chilly powder
1 tsp Black pepper powder
1 tbsp Tomato sauce
1 tbsp Soya sauce
2 tsp Chilly sauce
1/4 cup coriander (chopped)
1/4 cup Cornflour in 1 cup water

Microwave the baby corns for 7-8 minutes on high, till they are half cooked. Cut the baby corns horizontally in 2 if length is small or in 3 parts vertically if the length is slightly bigger. 
Mix all the coating ingredients except oil in a large bowl and make a thick batter. The quantity of water in batter should be sufficient enough to coat the baby corns properly.
Heat oil in a pan, dip the baby corn pieces in the above batter and deep fry them in medium heat till golden brown. Place them in kitchen towel to remove excess oil and keep them aside.

                                                                      Fried baby corns

         In a wok heat 1 tbsp oil, fry chopped garlic and red chillies. Add ginger-garlic paste and saute for a minute. Now add green chillies, onion and capsicums. Saute for 3-4 minutes. In the mean time chop spring onion and coriander leaves. Add soya sauce, tomato suce and chilly sauce and stir well. Add black pepper powder and salt (do keep in mind that the sauces have already salt in them). Add the fried baby corns, chopped coriander and spring onion. Stir fry for 2-3 minutes on low flame. Add the corn flour which was pre-dissolved in 1 cup water to this pan, stir well evenly and remove from the flame. Decorate with chopped spring onion and serve hot as an appetizer or side dish with fried rice.


read more.. "Baby Corn Manchurian"

Monday, August 2, 2010

Stuffed Papad (Poppadum) Cones and another award.....

This delicious and crispy papad bharwa has all the goodness of black pepper flavored papad with nutritious stuffings. A very good dish for kids party. Papad stuffed with chopped onions, sprout, roasted peanut and other spices is a wonderful snack item and it's very unique in its own way. 

Serves: 2, Preparation time: 5-6 minutes

4 Papad (poppadums) Black pepper flavor
1 Onion
1 Green chilli
4 tbsp Green moong sprout
1/4 cup Sev
1 tbsp salted Peanuts
2 tsp Lemon juice
1/2 tsp Chat masala
Puffed lotus seed (makhane) handful
1 tsp ghee
Salt to taste
Black pepper to taste

For Chutney:
1 bunch of Pudina/Mint (separate the leaves from stem)
4 tsp Urad dal
1 tbsp Chana dal
3-4 Red whole chilli
1 tsp of Hing (asafoetida) 
2 flakes of Garlic
1/4 cup Tamarind juice
Salt to taste

Take a papad and slightly make a cut from the center till the circumference and roast on a tawa till almost done.Then using both hands, swiftly fold it into a triangular cone and with the help of toothpicks try to retain the shape. Keep them aside. 

 Chop onion finely and mix it well with roasted peanuts and green sprouts. Sprinkle lemon juice, chat masala, black pepper powder and salt. Keep this mixture aside. In a pan add 1 tsp ghee and fry the makhanes. Take out the toothpicks. Now stuff the above mixture in those cones. Garnish with sev and mint chutney. And 
surprise your guests with these yummy cones.


For Chutney:
Wash pudina leaves and chop them. Heat 1 tsp oil in a pan and add urad dal, chana dal and fry them till light brown. Add red chillies, hing, garlic and saute for a minute. Add mint leaves and saute until it changes color. Once it is cooked (it shrinks to half the original quantity) let it cool. Grind the pudina mixture with tamarind extract till it turns to a fine paste. Add salt to it and your mint chutney is ready to serve. 

                                                 Chutney served on tomato shell

This healthy papad bharwa snack is being sent to the following events:
  • Let's Sprout by Priya
  • Party Treats event series of Monthly Mingle guest hosted by Saraswathi and started by Meeta
  • Celebrating Independence Day (CID)2010 hosted by Akila                                                                                                                                                                                  
Now comes the award....which never fails to bring smile on my face :-) Love to have them as it makes me so happy. Really appreciate each of your comments and feedback. So I accept your token of love  from Suja, Jay, Neetz, Aipi, Satrupa, Sayali, Chetana. These girls have honored me with this lovely 'Versatile Award'. Once again thank you all ladies....Do visit their blog to relish more yummy treats.

1- You need to thank, who passed it on to you.
2- Write seven things about myself (I know it's very boring for you gals :-) but can't help it....rules are rules...) 
3- Pass onto at least 15 bloggers 
4- Link the nominees within your post

Though I would have loved to share this with my all blogger friends but since it's the nature of the rule so here are some randomly selected ones.....
HemaPari, Nandini, Manju, Nayna, Yasmeen, Swathi, Panchpackwan, Sushma, Pavithra, Rahin, Babli, Smita, Priya, Sowmya, Reshmi

Ladies, please accept the award  ....

And here comes the boring part, 7 things about me:
1- I'm a travel freak.
2- I love to read horror/ thriller novels.
3- I love exploring new places.
4- I can spend hours in a swimming pool.
5- I love to do multi-tasking. Restless feet you can say....
6- I love to play with my three year old son and tease him.
7- My friends calls me prankster, as I always play practical jokes upon them.

read more.. "Stuffed Papad (Poppadum) Cones and another award....."