Moved to Blogger!?

Hello All,

I moved my wordpress blog to blogger!? Crazy Auh…!?
Find out here Why I moved????

I’m inviting all my friends to my new food blog at blogger.com .

Here is the snapshot !

Thank you!

Simply Spices

Gobi Manchurian

This can be made dry or with gravy.

Ingredients 1 Green bell pepper, cut into big dices 1 Green chilli, minced 1 tsp Ginger garlic , minced ¼ cup Scallions/Spring onion, finely chopped 1 tsp Dark soy sauce 4 tsp Tomato ketchup ¼ tsp Salt to taste 3 tsp Oil for sauteing 2 cup Oil for deep frying 2 tsp Maggi Chilli Garlic Sauce For Frying 4 cup Cauliflower , cut into florets 2 tsp Ginger garlic paste 3 tbsp All purpose flour 2 tsp Corn flour 1 tsp Red chilli powder 1/4 tsp White pepper powder ½ tsp Salt 2 pinch Orange red food colour 1 tsp Soy sauce ½ tsp Vinegar 1 pinch Ajinomoto (optional)

Method Wash the cauliflower florets; cook with salt water for few minutes. Drain the water completely; pat dry with a kitchen towel. Mix these items all purpose flour, corn flour, salt, red chilli powder, white pepper powder, ginger garlic, vinegar, soy sauce, food color and ajinomoto. Make fine paste ; toss cauliflower in and coat it with the paste. Heat 2 cups of oil; fry the cauliflower florets; keep it aside. Heat 3 tsp. of oil in a pan, saute green peppers, ginger garlic, green chilli for 1 to 2 minutes, once they turned tender, add the fried cauliflower with soy sauce, tomato ketchup, chilli garlic sauce and salt. Mix everything for few minutes till masala becomes dry. Add scallion and saute for 2 to 3 min. Garnish with Scallions.

Peas Pulav

We can make this pulav very easily. Ideal for any potluck /parties.

Ingredients 2 cups Basmati rice 1 cup Green peas 1/2 cup Onion, sliced lengthwise 1 Green chilli 1 tsp Fennel seeds 3 count Cardamom 3 count Cloves 1 inch size Cinnamon stick 1or 2 Bay leaf 1 clove of whole Garlic, minced 1 tsp GingerGarlic Paste Cilantro, Mint leaves 3 1/2 cups Water 1 Tblsp Oil Salt to taste

Method In a pan, add oil; add whole spices(Jeera, Mint leaves, Cilantro,Curry leaves,Greenchillies, Garlic);saute well. Add onions; saute well till translucent. Add ginger garlic paste at this stage and saute till the raw smell disappears. Add green peas and mix well. Add salt and pour 1 and a half cup of water. Add the rice; mix well; cook them in a rice cooker. Garnish with cilantro leaves. Serve hot with raita and chicken/vegetable gravy.

Easy Vegetable Pasta

This is kind of very easy to make pasta. overall cooking time comes less than 15 min.You can make your own variations with your favorite vegetables.

Ingredients 3 cups Rotini pasta, uncooked 31/2 cups Water 3 cups Spaghetti sauce 1 cup Carrots, chopped 1 cup Asparagus, chopped 1 cup Broccoli, cleaned

Method Cook all  vegetables; keep it aside. Cook pasta in boiling water as per package directions.  Mix together cooked vegetables and pasta; mix spaghetti sauce if desired.

Note For variations,  add each cup of sliced mushroom, chopped red pepper. Sprinkle with mozzarella cheese before serve.

Egg Curry

Ingredients 4 Eggs , boiled 1 Onion, chopped 1/2 Tomato, chopped 1 tsp Ginger Garlic Paste 1-2 Green chilies 2 Tbsp Cilantro/Coriander leaves, chopped 3/4 tsp Turmeric powder 3/4 tsp Garam masala 1/2 tsp Coriander powder Red chili powder to taste Salt To Taste Cilantro leaves, chopped for garnish 2 Tbsp Vegetable/Canola oil

Method Boil the eggs in water for 20 min. approximately or untill completly cooked. Immediately plunge them into cold water to cool. Remove the shell of boiled eggs & keep aside. Make a paste of onion, tomatoe, garlic, ginger and green chilies in a  chopper or food processor. Heat oil in a pan; add all the spices (salt, turmeric, coriander & chili powder,garam masala ). Fry for a minute and add grounded paste and fry till golden brown;fry till it starts leaving oil. Add a cup of water and cook 2 to 3 min. Add boiled eggs; cook for 10 minutes on medium heat. (npte, add desired water if you need more gravy) Garnish egg curry with chopped cilantro and serve hot with paratha, roti or rice.

Note Add 1 cup cooked green peas or paneer to make special. 1/2-inch piece of ginger & 3 cloves of garlic instead og ginger garlic paste.

Tapoica / Javarisi Mixer

Here is the super-easy recipe for tasty snack.Treat kids or unexpected guests with this healthy snack. Store it in airtight container for any-time use.

Ingredients 2 cups Tapioca/Javarisi 15 nos Cashew nuts ¼ cup Peanuts 2 twigs Curry leaves ½ tsp Turmeric powder(optional) 1 tsp Salt or to taste Oil for deep frying

Method Heat oil in a pan; Gradually add tapioca; fry well. If you like turmeric powder, add into the fried tapioca; mix well.(if you don’t like skip this step). Fry peanuts, cashewnuts, curryleaves in the oil. Mix everything together with salt. Give this snack to kids in the name of ‘Pearl Mixer’

Note Jazz it up with ¼ cup oil fried roasted gram dal.

links for 2009-02-20

• Mediterranean White bean soup (Fassoulatha)
  Fassoulatha is a Mediterranean soup made with white beans, celery, carrots, onions and tomatoes.
  (tags: cooking soup)
• Veg Inspirations
  (tags: cooking food recipe)

How to make Sprouts?

Making Sprouts as easy as 1.2..3…

I like sprouts if someone made.I never tried myself. After I spoke to my friend Sharmila,I was thinking of make myself.But, I didn’t take care of that much.

When I read Sprouted Moong Bhel recipe from chutney’s I made myself promise I’m going to soak it tonight. I asked steps from my friend;I bugged her lot with so many silly questions…I don’t know why I didn’t google it….I made sprouts finally!!!

After written this post, I found other blogs.How to make & freeze sprouts &What if I freeze the sprouts? answers here…

One word of caution: some beans such as kidney beans should not be eaten raw as they contain enzymes and need to be cooked well in order to make them safe.more…

Ingredients 1cup Whole Green Moong Dall Water for soaking

Method 1.Wash and soak moong for overnight. 2. Next night drain the water; keep them in a bowl for overnight. 3.Nextday we can see sprouts looks like above.

Note You can keep one more night if you want more sprout. store it freezer bags and store them in the refrigerator.

Masala Vada – Paruppu Vadai

This masala vadas are mouth watering delicious snacks for all occassions.For a cup of tea with hot masala vadai no one never says “No”.Here is the simple recipe for delicious snack.

Ingredients 1 cup Bengal gram/Gram dal 1 tsp Fennel seeds 2 tsp Ginger Garlic Paste 2 Green chilies, chopped 1 twig Curry leaves 1 cup Onion , chopped 2 tsp Salt or to taste Oil for deep frying

Method Wash and soak dal for 3-4 hours. Keep 2 tbsp. dal aside for later use; grind the rest, coarsely without adding water. Mix all other ingredients(onions,green chilies,fennel seeds,ginger garlic paste,curry leaves), including whole dal. Heat oil, make pattie shaped rounds with moist palm. Let carefully into the hot oil. Fry first one side then the other till golden brown. Serve hot with green chutney, tamarind chutney, ketchup or hot tea.

Note Once it is turned to golden brown remove it from oil and keep it on tissue paper to remove the excess oil. Jazz it up with chopped spinnach and 1/2 tsp garam masala.

Palak(Spinach) Paneer Recipe

Palak Paneer is spinach with paneer (indian home made paneer).I like creamy texture of spinach but my son likes paste kind of stuff…So I used to make like this without heavy cream.

Ingredients 4 cups Spinach 1/3 lb Paneer 1 medium Tomatoe 1 tsp chopped Ginger 1 tsp Coriander powder (dhania) 1/2 tsp Turmeric powder (haldi) 1/2 tsp Red chili powder 1 Tbsp. Oil 1 tsp. Cumin seed (jeera) Pinch of Asafetida (hing) 1/2 teaspoon Salt, or to taste

Method: Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand/dirt. Drain the spinach and then repeat soaking and draining. Add Spinach,onion,tomatoe,(1/2 tsp)cumin,ginger in blender; Grind it like a paste .(If you want creamy texture blend it for a minute). Cube the paneer in half inch pieces and deep fry them on medium high heat for few minutes; note, paneer become very light gold in color. Heat the oil in a saucepan;Add hing and cumin seed. After cumin seeds crack, add grounded paste, and let it cook for a few minutes.Keep it covered to avoid splatter. Add turmeric,chili & coariander powder; let it cook on low medium heat for 10 minutes covered. Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pan should remain covered until the cooking is finished, otherwise the spinach will splatter.

Note If using frozen spinach thaw and blend it for a minute so spinach has a creamy texture without becoming pasty. Mix 2Tbsp. whole-wheat flour with 1/3 cup heavy cream and set aside.Add heavy cream mixture before add paneer and let this cook another 4 to 5 minutes. You can replace heavy cream with 1 1/2 cups of milk.