Saturday, 26 March 2011

Croissants

 I stumbled on this amazing video some time ago. Have been planning to post it but .... XD!

Anyway since I am taking a short break for a short period, say till the 15th April enjoy this video and watch this amazing man at work!


Monday, 21 March 2011

Triple Joy Brownies


Triple Joy Brownies I saw this name here at Love 2cookand opened it. For Love2cook   has beautiful recipes and stunning pictures.   Needles to say I was drooling.

 I decided to make them immediately as both my kids were out to play Holi and I did not have help!!  Most importantly I had all the ingredients at hand.

Sunday, 20 March 2011

Anas sa che Sasav or Pineapple Sweet and Pungent Vegetable

Pineapple Sasav
I love Goan Food. My perception of food here has changed over the last so many years. I used to always associate Goan food with fish and chicken that is predominantly eaten by both the Hindu's and the Catholics, of course the latter eat beef and pork too. Somehow I never associated Goan food with vegetables, maybe because I always ate Goan food at parties or at restaurants.

Saturday, 19 March 2011

Happy Holi!!

Gobi Fry

Gobi Fry 

I was to make Gobi Masallum from the the poor Gobi that did not see the inside of my fridge due to my laziness.

Who will not be lazy yaar I have been home for the last 1 week as my kid has exams and I am quite enjoying the relaxed pace in which my life is progressing.That too in March. Bahar Hai!! But that will end this Tuesday when I join back work! All good things do end I guess!! So sad!:-(

Thursday, 17 March 2011

Paneer Mushroom Garlic Bread Rolls

I made the dough to make Croissants. But I made croissants out of half the dough the other half I made  I made rolls. 

Wednesday, 16 March 2011

Healthy Salad

When Pia announced her event of Innovative salads with Strawberries, Pineapple and apples I was sure I will not be participating here at all.


What salad will I put together? the only salad I could think off was fruit salad. And  I have strict instructions from my daughters not to mix fruits with ice-cream or custard and spoil both. Please give them separate.


Reposting For Events-- Focaccia

Aipi's Blog USMasala is being featured in Tried & Tested Event by Priya of Mharo Rajastan's Recipes!




So I am reposting Focaccia that I have tried, successfully!






Here is the original recipe from US Masala  and here is the  one I made with  modifications I have made to suit my needs.

Tuesday, 15 March 2011

Paneer Croissants

Paneer Croissants

I had seen Croissants at Nisa Homey’s place and was amazed, flabbergasted!! My fellow bloggers are amazing, creative artists they can change adversity to an advantage!  

Nisa Homey encouraged me to try making these beauties.

As I generally avoid using Maida I tried making these out of whole wheat but I was not too happy with the result. But Kid 2 loved them and asked me to make them again.

Focaccia

Focaccia


Aipi had blogged about Focaccia and where I first met Focaccia. I was drooling, no this is mild word, and can anyone suggest a much better word, for there are no words to describe the curious need that I had for this delicious bread.

Monday, 14 March 2011

Uppar Walla Deta hai to Chappar Fad ke deta hai !When God gives he showers his blessing on you is the translation.
 Why because I have been awarded two of these awards on the same day. I am thrilled!! Super thrilled!! 


This award has been passed on to me by Reshmi of Rasoi and Jay of Tasty Appetites. 







Rules:

1. Accept the Award. Post in your blog with the name of the blogger who has given you this award with the link to his/her blog. 

2. Pass it on to 15 other blogger friends, to keep the ball rolling. 

3. Let the nominated blogger know about their award (leave a message in their most recent post). 



These are the rules and now the award goes to ... to...
 Why does it have to be so difficult? For goodness sake Archana you have 15 people to choose from.  
But still it is difficult. I am sorry to leave any one out. It is not intentional, will pass the award next time(so somebody hurry up and award me some more awards so that I can make up for the others that I follow).



  1.  smalltown_girl . She does not write on food but because I like her style of writing.
  2. Nisa Homey of  Cooking is easy
  3. Priya (Yallapantula) Mitharwal of Mharao Rajasthan's Recipes
  4.  Sushma Mallya of Authentic Food Delights
  5. Nindini of Nandini's Food page
  6. Padma of Padma's recipes
  7. Priya Mahadevan of Now Serving
  8. Aipi of US Masla
  9. Veena Krishnakumar of Veg Junction
  10. Priya of Priya's Nice N Easy Recipes
  11. Gayatri of Gayatri's Cook Spot 
  12. Ria Mathew from Ria's Collection
  13. Harini and Jaya of Tamalpaku
  14. Siri of Cooking with Siri
  15. Rak's of Rak's Kitchen

Mushroom in Pungent Sauce--Reposting


This is very evergreen favourite with my elder kid and hubby. I am reposting it for the event at Spice Ur Senses.

Sunday, 13 March 2011

Sweet Potato Ravioli or Kanga che Nevri


Yesterday I made “Kanga che Nevri”!

 Kanga in Konkani is Sweet potato and Nevri is Kadbu or Karanji that is Kadbu or Karanji of Sweet Potato.

 This is made traditionally in Goa and my friend Vidya’s Mom never fails to send me a few.This time I wanted to try it out myself, so armed with instructions I began.

Saturday, 12 March 2011

Eggless Wheat Cookies



After I saw this recipe of cookies here I went a bit crazy. Never have I seen some lovely recipe where all the   ingredients are available at hand. Easy to make and they great taste!!

I read about them just before lunch and as I was heating up and laying the table I mixed the ingredients, baked after lunch.

Thursday, 10 March 2011

Pani Pooris or Gol Gappas!!


Pani Pooris or Gol Gappas!!
 My favourite street food! 
No matter how much chaat I have had I need to finish off with these pretty pooris filled with spicy tangy water. Pop it in your mouth a little pressure and it bursts filling your mouth and wetting your appetite for more and more.

Wednesday, 9 March 2011

Raw Mango Chutney



Summer is my favourite time of the year because of MANGOES! Both raw mangoes and ripe ones I love them!

Considering the fact that our tree is in no mood to cooperate the other day I brought raw mangoes. 

Six lovely green raw mangoes! I cut one almost immediately and my daughters and I ate it with salt and chilli powder!

The second and third one I grated after peeling them and made mango chutney the recipe of which I am detailing below. This is my mum’s recipe and a traditional one made in my home town.

Ingredients:
 1 cup raw mango, grated
1 cup chobra (dry coconut), grated
1 tblspn red chilli powder (adjust as per taste)
 Small marble sized ball of jaggery
½ tblspn oil
Mustard
Hing/asafoetida
Methi/fenugreek seeds
Salt

Method:
1.       Heat the oil and add the mustard seeds, add the hing/asafoetida and methi/fenugreek seeds and switch off the gas.
2.       In the mixer mix all the ingredients and grind to a fine paste using water if necessary.
3.       Serve with chapatti or rice. The best taste is when you eat chutney mixed with rice and ghee.


Sending to Gayathri's Cook Spot




Se

Friday, 4 March 2011

Idli Chilli Fry


There is place in Panaji that serves Idli Chilli Fry and we used to make tracks there just to eat this one dish!

The name however evokes mixed reactions from the two kids the elder one drools and the younger runs off. The reason being the word “Chilli”! Chilli Chicken is not pungent no sir, very tasty but Idli Chilli Fry “So spicy…”!

Anyway I make it when ever I mood strikes me and I am left with idlis that I need to finish off.


Ingredients:

10 Idlis , cut into long batons and then split in 2
2 tblspn oil
7-8 garlic flakes, chopped fine
4 chillies, slit
3 onions, sliced
1 capsicum, sliced
1 tblspn Soya sauce
1 tblspn chilli sauce
2 tblspn tomato sauce
Spring onion greens (optional)


Method:


1.       Heat the oil in a non- stick pan and drop the garlic and chillies.

2.       When the garlic turns brown add the onion and fry till translucent.

3.       Add the sauces and stir well.

4.       Drop the idli batons and capsicum stir on a high flame.

5.       Serve immediately when all the idli pieces are coated with the sauce.

6.       Serve immediately.

P.S. :
In the original recipe in the restaurant the idli was fried golden and then make into this dish. The pieces hold shape well when you fry them. But as I am cutting down on oil I make this dish in this way. It does not taste bad in fact my kid does not know that I am not following the recipe to the T.

Linking this to Ekat's Kitchen


grab the code!



Thursday, 3 March 2011

Makhani Gravy and Matar Makhani



As we march into this month of March I am getting the jitters.

 Most of you, who has worked for any Organization in India know about the financial year ending and the mad rush associated with it. 

This is an excuse, I know as my father will say a lame one but it is true and I am requesting all my friends here to bear with me as my blogging will be erratic at the best!

Coming back to gravies-- the other day I was reading Sanjeev Kapoor's has said in one of his many columns in the virtual world and it remained stuck in my head, “Make your gravies in advance in bulk and store them in the deep freezer.”

Now in the month of March I know that I may be stuck in the Office late and may have to go early so this makes sense. With the gravy ready I can make many veggies in a jiffy I decided to try out with "Makhani Gravy".

I googled for the makhani gravy and was not too satisfied with them. Then in my folder I found the Tarla Dalal recipe. I have made no changes in the gravy except used more cashew nuts and left out the oil.

You could try making the gravy and freezing it  for today I made two dishes out of the same gravy one Peas Makhani and another Mushroom Makhani.

Ingredients:
For the Makhani gravy
 5 large tomatoes, roughly chopped
2 cloves 
1/4 cup cashew nuts Kani (fine bits) or 5-6 whole ones
½ teaspoon cumin seeds (jeera)
2 teaspoons ginger-garlic paste
½ cup onions, finely chopped
1 teaspoon chilli powder
3 tablespoons cream
¼ teaspoon garam masala
½ teaspoon kasuri methi (dried fenugreek leaves)
1 tablespoon butter
Salt to taste

Method:
  1.  Combine the tomatoes, cloves, cashew nuts and oil with ¼ cup water and blend to a smooth puree in a mixer.
  2. Strain the puree through a sieve and keep aside.
  3. Melt the butter in a pan and add the cumin seeds.
  4. When the seeds crackle, add the ginger-garlic paste and sauté for a few seconds.
  5. Add the onions and sauté till the onions turn golden brown.
  6. Add the strained puree, chilli powder, cream, garam masala, kasuri methi.
  7. Cool and store in the freezer.

To make the Peas Makhani:
1 cup of peas, shelled
1 tsp oil
2 flakes of garlic, chopped fine
½ onions, chopped fine
1 cup of the gravy
Cream (optional)
Method:
1.     If you are using fresh peas boil them for a few minutes in salted water. Strain the water and reserve it.
2.     In a kadhai/wok heat the oil and add the garlic.
3.     Sauté until reddish, then add the onion, fry till translucent.
4.     Add the gravy and the peas.
5.     Adjust the thickness of the gravy using the reserved water.
6.     Adjust salt.
7.     Add the cream mix well and serve hot.
Taste good with chapattis.

The method of making mushroom makhani is same. In fact vegetables like cauliflower, paneer can be used .So also paneer, you could fry the paneer and use it I generally avoid frying so I mix paneer in the dish without frying it.







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