I ain't good at drawing but I can say with confidence that I can cook quite well and make everyone happy, with a good meal. Cooking is an art and with passion & Love for it we can create so many wonderful dishes....Loving it everytime...

Friday, November 19, 2010

Asparagus Poriyal

This is also another of Nisha's recipes which I have been making for a while now, I should actually say that I make it every week coz my son just loves it and its so crunchy and delicious.

You will need:-
Asparagus - 1 lb
Garlic - 2 o 3 cloves crushed
Pepper powder - as spice required
Salt to taste
Olive oil - 1 tbsp

Trim the asparagus and then cut it into small rounds and keep it aside and mince 3 cloves of garlic.
In a nonstick skillet pour the olive oil and when hot (turn the heat to medium) add the minced garlic and fry for a few seconds till the aroma of frying garlic fills the air.
Now add the asparagus and saute it till it turns to bright green (5-7 minutes) and add the pepper powder and the salt and stir well.
Let it cook for another 2-3 minutes and then switch it off and let it just rest for a few minutes.
Now transfer it to a serving bowl and serve it as a poriyal for anything.
Rememer not to cook it for too long otherwise it will become soggy and loose the crunchiness.

Shrimp Thokku

I know that I haven't blogged in a long time and you can say that yeah I haven't made time for the same too. A bit guilty but am gonna try and work towards getting back on track with the same all over again. Have missed doing the writing part and trying out new things. So am starting today with a dish that my friend told me a couple of days back and I thought that this might be the best time to start it all over again. And so here I am, and am happy to be back.
Shrimp Thokku as my friend Nisha calls it, was so yumm that I couldn't stop munching on it and was overbefore I could even take a picture of it, next time will surely take a pic and add it...And so here goes the easy recipe.Nisha's dishes are always so delicious and I just love her recipes.

Big Red Onion - 1 minced
Ripe Tomato - 2 crushed
Garam Masala - 1 tsp
Chili powder - 1.5 tsp
Coriander powder - 1.5tsp
Turmeric powder - 1tsp
Salt to taste
Curry leaves - you should have it
Cilantro - also garnish
Cooking oil - 2 tbsp
Coconut oil - 1 tsp
Shrimp - 1 lb
Mustard seeds - 1/4 tsp

In a non-stick kadai heat the cooking oil and when hot add the mustard seeds and curry leaves.
Once it splutters add the minced onions and cook until pink and then add all the masala powders and fry for a few seconds on medium to low heat.
Now add the crushed tomatoes and a 1/4 cup of water and let it cook till the raw smell goes.
Once the masala is ready add the clean shrimp (make sure it is room temperature) and stir well and maintain the heat to medium
Add salt and stir it well. Do not cover the vessel.
As it is cooking, in a small skillet heat the coconut oil and when hot add curry leaves and fry it for about 5 -10 seconds and remove the skillet from the stove and keep it aside
Once the shrimp is almost done add the fried curry leaves andturn the heat to high and keep mixing. Basically the masala should become a bit dry and switch it off and add the cilantro.
I did not add the cilantro as I loved the aroma of the coconut oil in it....
Serve it with hot rice and dhal or rasam..ThanQ Nisha for this easy recipe.

Monday, March 22, 2010

Mixed Fried Rice

I always try to find easy and different ways to make fried rice. It has been a favorite of mine for a long time.This is something I tried and we loved it and I am sure you will love it too.

Beans - cut small (1/2 cup)
Carrot - cut small (1/2 cup)
Cabbage - cut thin (1/2 cup)
Scrambled Eggs - 4 nos
Broccoli florets - 1 cup blanched
Chicken  cooked shredded - 1 cup
Onion - finely chopped
Green chilies - chopped
Ginger - finely sliced (1 tbsp)
Garlic - finely sliced (1 tbsp)
Pepper powder
Salt to taste
Oil for cooking
Garlic chili paste (optional)
Basmati rice - 2 cups

1. Cook basmati rice as usual and spread it on a plate and let it cool.
2. To cook the chicken, take a non-stick pan, add 2 tbsp of oil , add the chicken pieces and add pepper, salt, chili garlic paste, vinegar and a pinch of ajinomotto and soya sauce.
3. When it is almost cooked use a steel spatula to shred it and let it fry completely and keep it aside
4. In the same kadai add 1 tbsp and add the chopped green chilies,sliced garlic and ginger.
5. When fully fried add the chopped onion and saute until pink and done.
6. Add the beans and carrot and saute for 5 mins.
7. Now add the cabbage and salt. Fry until the vegetables are almost done and add the cooked chicken and keep the heat on medium and fry it for awhile. Add pepper powder, ajinomotto.

8. Now add the rice little by little, so that it mixes well.
Garnish with spring onion/scallions and cilantro - chopped together and add it the rice just before serving for a great added aroma!

If you want to add broccoli or scrambled eggs. Saute broccoli in a tbsp of oil and a little salt and then the mixed fried that was prepared.
If you are adding scrambled eggs, first scramble the eggs with salt and pepper and then add it to the sauteed vegetables and then add the rice.
It is better to add broccoli  if serving immediately. Hope you guys have fun making this!

Saturday, March 20, 2010

Kothu Parotta

This is a spicy dish my mom used to make, and I would always ask her to make extra for next day and keep. It used to be that good. For the first time I am making it on my own. I tried this today to send it to Srilekha's EFM for the month of March, Parathas and Gravies/Curries Series. After a very long I am participating in an event.
This is very easy to make and it can be made even for a big group.

The below given measurement will yield two kothu parottas for 2-3 people, depending on appetite!
Ground Meat - 1/2 lb
Shallots - 3 chopped fine
Green chilies - chopped fine
Red onion - 4 round slices
Tomato - 6 round slices
Egg - 2 nos
Chopped Cilantro
Garam masala
Ginger garlic paste
Chili powder
Salt to taste
Cooking oil
All purpose flour - enough for two parottas (i used 1.5 cups)
Lemon wedges or slices for garnish and for flavor while eating

1. Knead the flour with salt and butter with sufficient amount of water and keep it aside
2. In a kadai add 1 tbsp of oil and when hot add a little chopped green chilies and the chopped shallots
3. Fry till done and add the garam masala, ginger garlic paste and chili powder
4. Stir well and once the raw smell goes add the ground meat and salt
5. Cook until done and is completely dry. There is no need to add water, maintain medium heat
6. Divide the knead flour into two equal balls and spread it into a big round roti
7. Place half of the cooked meat in the centre and make a hole in the middle

8. Pour the egg in the hole and make sure it doesn't leak outside

9. Now add a little chopped green chilies,

2 slices of onion and

slices of tomatoes

10.Now fold the roti into a bundle

11. In the meantime heat a deep dish and add 2 tbsp of oil and only when it gets really hot place the bundle roti in the kadai
12. Give it a few seconds to fry and then turn it over, after a few seconds with a flat spoon break it up and keep chopping it up until the egg is fully cooked and the roti is also completely cooked
13. When done add chopped cilantro and mix for a few more seconds.

Serve hot and enjoy!

I am sending this for the Parathas & Curries Event by Srilekha.

Friday, March 19, 2010

Malai Bindi

This is a very old dish of mine, I guess this is one that I learned  even before my marriage. I don't know as to why I don't make it very often. I think I got the recipe from my cousin but I just can't recollect from whom or where.. It is very simple to make and it has a lot of flavors.

You need:-
Okra / ladies finger - cut into 1 inch pieces
Onion - 1 medium finely chopped
Garam masala
Ginger garlic paste
Lemon juice - a few drops
Cumin powder - 1/2 tsp
Chili Powder - 1 tsp
Turmeric powder - 1/4 tsp
Tomato - 2 nos finely chopped or pureed
Whipping cream - 1/4 cup (i use regular)
Salt to taste
Cooking oil - 2  to 3 tbsp


1. Heat oil in a kadai add the chopped onion.
2. Fry until it turns pink now add the cut okra and maintain heat at low to medium and let the bindi cook completely
3. Keep stirring it regularly but carefully so as to avoid breaking of the okra and add a little salt
4. Once it gets cooked completely and the stickiness is gone add garam masala, ginger garlic paste and fry till the raw smell goes.
5. Add turmeric powder, chili powder, cumin powder, lemon juice and fry for a couple of minutes.
6. Now pour in the tomato puree or chopped tomatoes and add a quarter cup of water and let it cook completely and add salt.
7. Once the oil separates and the gravy starts to thicken add the whipping cream and reduce the heat to low and let it simmer for 5 to 10 minutes
8. Switch off the stove, cover it and let is rest for a few minutes before serving.

Serve hot with rotis or poori

Mattar Panneer

An easy side dish to go with rotis and poori. I make it atleast once a month and I just love panneer. We get panner that is cut and fried here which makes it all the more easy to prepare. It is very easy to cook too.

You will need :

Big red onion - finely chopped or minced
Tomatoes - 3 nos finely chopped or pureed
Ginger garlic paste - 1tsp
Garam masala
Chili powder - 1 tsp (as per spice needed)
Turmeric powder - 1/4 tsp
Cumin seeds - 1/4 tsp
Vinegar or Lemon juice - a few drops
Peas - 1 cup
Fried panneer - 1 cup
Salt to taste
Oil for cooking 1 tbsp with 1 tsp of butter (for flavor, it is optional)
Water - 1/2 cup

1. In a non-stick kadai pour the oil and once hot add the cumin seeds
2. Fry it for a couple of seconds and add the onion and fry until the raw smell is gone
3. Now add the garam masala and ginger garlic paste.
4. Once cooked add the chili powder, turmeric powder and vinegar and fry for a few seconds before adding the tomatoes
5. Add the water, salt and peas and let it boil.
6. Check if the peas is fully cooked and add the panneer and let it simmer for a few minutes so that panneer can absorb some flavor in. If needed add a little more water around 1/4 cup and let it simmer. You will still have gravy.
7.Switch off and garnish with chopped cilantro and serve hot.

Serve it along side with - chopped onions, finely chopped greenchilies and cilantro mixed with salt and lemon juice.

Thursday, March 18, 2010

My Dearest's Birthday

Last week was my husband's birthday and it was fun making a few new dishes for him. He loved all the dishes. Over the weekend we went to our friend's place for lunch and we cut a birthday cake for him. On his birthday I did run in the morning to pick up his birthday gift and all the ingredients for dinner.
All the recipes that I tried were all first time attempts and they did turn out to be good.

Made three appetizers and the recipe for the first two are from Sig's LiveToEat blog. She has quite a lot of good recipes.

Spicy Pan Seared Scallops and I did marinate for a few hours and it was cooked perfectly too.

Spicy Pop Corn Chicken was also nice, needed a little more spice.

Grilled Shrimp:
I had around half a pound of fresh florida shrimp and I couldn't resist, so I marinated them in:-
Worcestershire Sauce
Hot sauce - a few drops
Lemon Juice
Covered and kept it in the fridge for a few hours. In a non stick skillet, a few drops of oil and when hot add the shrimp and cook for until opaque and fully cooked. Do not over cook it as it will become rough. I served it with the Chimmichuri sauce and it was good.



Both the above recipes are also from Sig's blog. She had made the saffron rice in the microwave but I made it in the rice cooker and I added a few fried cashewnuts too. The Lamb curry needed a little more heat, overall both these were a big hit with Vivek.


Made Hand Rolled Chocolate Truffles, and I took them on Sunday for our lunch with friends. The recipe was from FoodNetwork. It was a little on the strong side for us, maybe I will use less rum and less sugar next time.

Chili Chocolate Covered Strawberries, also from FoodNetwork. It needs more chili powder other than it was really nice.
Mousse au Chocolat from Tasty Treats by JZ. This was Vivek's favorite dessert. I would prefer to use semi-sweet chocolate along with the bitter sweet chocolates. I served it with white and semisweet chocolate shavings. This is the only dish that I didn't get a picture of. Next time I will surely take one and post it.

Friday, March 5, 2010

Turkey Melts

I started to eat burgers at Fuddruckers last year while I was pregnant and it was part of my cravings too. And now I am totally in love with them. For a while I had been wanting to make them at home, but wasn't very sure about how successful I could be with the attempt. Thought of making it with ground turkey and there it was a flavorful burger which all three of us enjoyed.


For the burger:
Ground turkey - 1 lb
Shallots - 1 big or two small finely chopped
Green chilies - 2 finely chopped
Paprika/cayenne pepper - 1/2 tsp (as much as you need)
Salt to taste
Pepper powder - a little
Egg - 1
Oregano - i used dry oregano, its optional
Lemon juice - a few drops

Mix all the above together and put it back in the fridge for a couple of hours to set.
Make sure that the mix is at room temperature before you start making them.

Heat a skillet and just rub it with oil. In the mean time, preheat the oven at 400 degrees (broiler).
Divide the mix into equal portions and then place it on the hot skillet, after two minutes turn it and leave it for another two minutes.
Now place them on the bottom half of the bun and place it in a baking tray, followed by a slice of cheese on top and put in the oven for two to three minutes. Remove them from the oven and allow it to rest for a couple of minutes before you are ready to serve them. If you don't like them well done, you remove them once the cheese melts. Putting it in the broiler setting, will ensure that the burger doesn't become dry and stays juicy and tasty!

Hamburger buns
Lettuce leaf - seperate the leaves and put them in ice cold water with a few drops of vinegar (helps to maintain the crunch)
White onion - sliced in circles
Tomato slices
Pepper jack cheese or any cheese that you like

For the sweet chili sauce:
Chili garlic paste - 4 tbspn
Hot sauce - a few drops
White vinegar a few drops
Ketchup - 3 tbsp
Honey - 2 tbsp

Mix it all together and set it aside. You can add more or less spicy as per your need.

To plate it - on top of the melted cheese spread the sweet chili sauce, then place a couple of lettuce leaves, a slice of onion, tomato, a little mustard (if you need) and place the top bun on top and serve.
A juicy and tasty burger is ready and you will wanna make it more often at home that go to a burger joint to have it


Kavitha Kishore of Kavitha-vin Kaivannam is a good friend of mine. I love her recipes and have tried a few too. This payasam is now more of a meal for my son.He likes to take it for lunch to school. He loves it very much and will keep eating every spoon by complementing me for it, well thanks to Kavitha for the recipe.
Most of the time I end up making it with left over rice. You can also say that its an excuse for me to make it. Its very simple and tasty too.
This is my version of it,
You need:
Cooked rice - 1 bowl
Jaggery syrup - 1/2 bowl
Ghee - 3 tbspns
Cashew broken
Golden Raisins
Cardamom powder
Grated or chopped coconut

Break the jaggery into pieces and pour a little water in it and let it dilute completely. Then strain it and bring it to a boil and reduce the heat and let it simmer till it becomes a little thick.
Cook the rice as usual and let it cool, make sure there are no lumps.
In a non-stick vessel heat the ghee add the cashew nuts, coconut and raisins and fry it well
Add the cooked and cooled rice and fry it for 3-5 minutes and add the cardamom powder.
Now pour the jaggery syrup and mix it well. Reduce the heat and let it absorb the syrup and stir it regularly.
It should be almost dry out. Serve it warm.
Am sure it will be a hit with the kids and adults alike.

Thursday, March 4, 2010

One pot biriyani with raita and kheer

Everytime I make biriyani, I will be working on it for more than an hour to say least. Couple of weeks back, I wanted to have biriyani but was in no mood to spend so much time making it. My dear friend Nisha saved my day by telling me that I could make it in the pan with ease. So here it goes.

You will need:-
Chicken - i used boneless cut into cubes
Red Onion - 1 thinly sliced
Tomato - 1 sliced
Green chilies - finely chopped
Cilantro - chopped
Mint - chopped
Bay leaf
Golden Raisins
Ginger Garlic paste
Turmeric Powder
Chili powder
Curd - little optional

Cooking oil
Ghee / Butter - optional
Basmati rice

In a vessel boil the required amount of water. I used two cups of basmati rice so I boiled 4 and a half cups of water. Wash the rice and soak it in water and set aside.
Take a big non-stick vessel in which you can cook the rice also.Once warm add the cooking oil and ghee/butter
Once hot add the bay leaf, cardamom, cloves, raisins, cashewnuts and saute for a few seconds before adding the sliced onions.
Maintain medium heat and saute till completely cooked and turns golden brown
Add the ginger garlic paste and garam masala and fry till the raw smell goes.
Add turmeric powder and the chicken pieces, mix well and add salt
Pour in a few drop of vinegar or lemon juice and once the chicken is 3/4 done add the chili powder, tomato and the chopped cilantro and mint and very little curd.
Once completely cooked add the soaked rice and fry for a few minutes and  then pour in the boiling water and reduce the heat to minimum and let it cook. Stir occasionally and if you need to add more water for the rice to cook add a little at a time. But make sure that you only add boiling water.
As soon as the rice reaches the consistency of almost done, swtitch off the stove and cover the vessel and leave it alone for a while. That heat will be sufficient enough to completely cook it without over cooking.

Serve hot with raita, egg and any spicy sides you wish.......

Vermicilli kheer:

I had store bought almond milk and I was thinking on what to make with it. Since my son had been asking me for payasam for a while now, I decided to make it.

Cardamom powder
Almond milk

In a non-stick vessel, heat the ghee and add the chopped cashewnuts and raisins and fry well. Now add the vermicilli and fry it unti it turns golden in color.Now add warm almond milk and sugar and mix well. Stir it continuously to avoid burning. Once fully cooked add the cardamom powder and serve warm or chilled.
It was very easy and ready in a few minutes.

Cucumber raita:-

Cucumber - skin removed and chopped fine
Onion - finely chopped
Green chilly - finely chopped
Cilantro - finely chopped
Curd - as much as needed

Mix all together and let it set for atleast half an hour before serving. All the three dishes were done within an hour's time

Wednesday, March 3, 2010

Mixed fruits for the baby

The look of being satisfied with what she was being fed, I was all pumped up to prepare her fruit mix too.
Cranberries dried

Boil the cranberries and raisins in boiling water for 5mins and let it soak it all up. Skin and chop the apple, pear and banana and steam cook them together till they are well done.Add a couple of drops of fresh lemon juice on top of the fruits to avoid discoloration of the fruits. In the food processor first mince the cranberry and raisin mixture till smooth. Now add the cooked fruits and puree everything together.The whole house is smelling of fruits now.........

Steak in cranberry sauce

I had tried this recipe to send it for an event, but it got well done and I wasn't very pleased with the color. So I opted not to send it for the event. The taste was good and Vivek liked it too. Steak is a very flavorful meal and the first time I had it was when Vivek took me to Texas De Brazil for his birthday a couple of years back. But I don't try it much at home. I served it with creamed mashed potatoes and mushroom gravy, fried spinach and sauteed beans.
You can view the images at this link :  yummy steak

For the steak:
Flank steak
Spice rub
Few drops of lemon juice
Cooking wine - a few drops

Mix the ingredients together and rub the steak with it. Put it in a zip lock bag and put it in the fridge for a couple of hours. Remember to keep it out and let it return to room temperature before grilling it.Heat a grilling pan or a non-stick pan and just spray with cooking oil . Once hot place the steak and do not move it around. After 5 mins turn it over and leave it for 3 to 4 mins. This timing depends on the size of the piece and also gives a perfect medium rare cooked steak. Remove it and cover it with a foil and let it rest for a couple of minutes before slicing it. This

Mashed potatoes:-
Yukon gold potaoes or any potatoes that you use
Whipping cream - 1/4 cup
Milk - 1/2 cup
Fresh parsley

Bring a big vessel of water to a boil and add the peeled and cut potatoes along with salt. Once the potatoes are well done, strain the water and smash the potatoes immediately and make sure there are no lumps left. Warm the milk and add it gradually to the smashed potatoes and return it to the stove on low to medium heat. Once it starts to absorb the milk add the cream and pepper powder and mix it well and just before removing it from the stove add the chopped parsley and stir it well. Cover and let it set for a few minutes before serving. If it becomes dry add some more milk to it. It has to be creamy and smooth...Serve it warm.

Mushroom gravy:
This gravy is optional...
Button mushrooms
Shallot - 1
Garlic - 1 minced
Pepper powder
Whipping cream - 2 tbsp
Milk - 1/4 cup
All purpose flour - 1 tsp
Paprika - just a little
Salt to taste
In a non-stick pan heat the oil add the minced garlic and then add the chopped shallot. Once done add the chopped mushroom and saute till the raw smell goes add the pepper powder, paprika, salt and the all purpose flour and stir well add the milk and a little water if needed. Once the flour and mushrooms cook completely add the whipping cream and reduce teh heat. Let it reduce till the gravy thickens and remove from heat.
Fried Spinach:
Oil for deep frying
Baby spinach leaves

Remove the stem from the leaves and wash and wipe them dry. Make sure they are completely dry or else while frying the water might splutter all around you.  Heat a non stick pan and add oil ,once hot add the leaves a few at a time and make sure they get cooked well and crisp. Place them on a paper towel to extract all the oil and keep it aside.

Sauteed Beans:-

This was my first time with canned beans and all i had to to was just strain the water and give it a quick rinse. In a non-stick pan add a couple of drops of olive oil and add the beans and pepper powder and saute for a couple of minutes and serve warm.

Cranberry cinnamon sauce:-

I used dry cranberries, so had to rehydrate them first by putting them in a little boiling water for 30 minutes
Brown Sugar
Cinnamon sticks

Once the cranberries were ready i added the brown sugar and cinnamon sticks and water and let it boil and  then simmer it for 15 minutes. Then grind it into a puree, remember to remove the cinnamon sticks. Strain the mixture and return it to the stove, place the cinnamon back in it and then let it reduce some more.

Plating - pour a couple of tablespoons of the cranberry sause on one end of the plate, place sliced steak on top if it, a big scoop of the mashed potatoes with the mushroom gravy on top, place the crisped spinach on the side of the mashed potatoes and the sauteed beans on the side. Bon Appetite..... The whole meal took me around two hours to get done, hope you guys like it too

Baby food....mixed vegetables

Giving our kids the best nutrition has always been our priority. When my son completed 4 months his doctor told me to start giving him solids and that I could start making them at home. Well that time I didnt read much about the variety that I could prepare so I worked with the methods that my MIL taught me and was glad that I had the help. She was not happy with the words no salt and no sugar until he completed twelve months.

Now when Diya completed her 4 months her doctor said that I could start the solids but nothing home made until her 6 months were completed. Even she doesn't get salt or sugar until she turns 1 year old. So we have been giving her Gerber, BeechNut, Earth's Best and Yummy In My Tummy baby food along with the baby cereals. This time I started to read on baby food and that it was ok to combine vegetables and cook. The books did have a lot of options. I kinda just wanted to make a blend of what I had at hand. Now she prefers solids more than milk. She loves to drink juice and water a lot, which is a relief as some of the kids I know give trouble to drink water.
She completed her 6 months last friday and since she had her shots done and was fussy, I didn't bother to start with something that she was not familiar with. Today I steam cooked a few vegetables for her. And it does smell great and am I did give it a taste and it wasn't bad at all.
Steam cooking the vegetables is the best method to avoid losing the nutrients.
The vegetables that I cooked today are:-
French Beans
Sweet potatoes

Steam cooked all together till they were completely cooked and minced them in the processor while they were still warm. Poured them individual serving size containers and refrigirated them and have to put them in the freezer. Now all I have to do is wait and see how much she likes them........

Tuesday, February 16, 2010

Baked Penne with Broccoli

I wish I could be more regular with my blog, but guess what, with two kids every time I get a free time all I wanna do is just sit without doing anything. This is a dish I made last week and to my realization I haven't made pasta for more than six months.Well so here it is, though a bit rich in flavor but without cheese.

Broccoli florets
Shallot - 1 finely chopped
Garlic cloves - 2 finely crushed
Red pepper flakes - for spice
Paprika - 1/4 tsp
Pepper powder
Basil - i used dry crushed herb (1/4 tsp)
Olive oil - 1 tbsp
All purpose flour - 2 tbsp
Unsalted butter - 2 tbsp
Whipping cream - 1/4 cup (i used regular)

You can cook the pasta as you are getting the broccoli ready.

1. Bring a big pot of water to boil and add salt to and the amount of pasta needed. Let it cook al dante.
2. In the meantime in a non stick pan heat the olive oil.
3. Add the garlic and shallot and fry it till the aroma rises.
4. Add the pepper powder and red pepper flakes as per spice needed. Add the basil. If using fresh add around 2 tbsp chopped.
5. You can add a dash of white dry wine if you want, i didn't add it
6 .Add the broccoli florets and fry it for a couple of minutes and add salt.
7. In another non-stick pan melt the butter and add the flour, fry it and add the milk and keep stirring it to avoid lumps.
8. When it is about to boil add the whipping cream and lowe the heat and stir it for a couple of minutes and then add it the broccoli.
9. Switch off the stove and let it rest in that heat itself
10. Pre-heat the over to 350-375 degrees.
11. Transfer the cooked pasta to an oven safe tray and pour the broccoli gravy on top.
12. Sprinkle the paprika on top and bake it for 10 - 12 minutes
13. Serve it hot

If you do not have oven, for step 7 add 1/2 of milk and for step 8 add 1/2 cup of whipping cream.
And let it cook for a while on low heat. Add it to the broccoli and let it simmer for 5 minutes and then add the cooked pasta. Since this is done stove top, when you add the pasta add around 1/4 cup of the water that you used to cook the pasta.

Thursday, January 14, 2010

Creamy Mushroom & Spinach Gravy

Last night for dinner we had chapathis and I was lazy to cut veggies or rather spend a lot of time in the kitchen because of the cold that I have.When I saw the mushroom and spinach I wanted to make something easy and tasty. In less than 15minutes time I had this gravy done and it was an instant success. Vivek loved it.


Button mushrooms - stem removed and cut lenghtwise 1 cup
Thinly sliced onions - 1/2 cup
Garlic - 2 cloves chopped
Spinach - 2 cups
Red pepper flakes - 1.5 tsp (or as needed)
Paprika - 1/2 tsp
Heavy cream - 1.5 cup
White vinegar - 1/4 tsp
Salt to taste
Garam masala - 1 pinch


1. Heat a pan and pour in a tbsp of EVOO and when hot add the garlic and onions and let it cook completely
2. Add the mushrooms followed by red pepper flakes, paprika and vinegar
3. Let it cook 3/4 and add the cream and salt and let it simmer for a few minutes
4. Now add the spinach and once the spinach is completely cooked add the pinch of garam masala and switch off the stove and let it rest for a couple of minutes before you serve it.

It does taste good with rice also. Tried tasting it and it was good.You guys should try it.

Wednesday, January 13, 2010


Bruschetta is an Italian dish which is normally consumed as an appetizer, I turned it into dinner.I have made it a couple of times as a starter but i was feeling a bit lazy to cook dinner last night.
I like spicy food so i made a few changes of my own. If you like you can also add chopped olives in it.


Loaf of french bread
Grape tomatoes 1 small box
Jalapenos - 2 nos chopped
Red cooking wine - few drops
Worcestershire sauce - few drops
Garlic - 3 cloves finely chopped
Parsley - 2 tbsp chopped
Shallot - 1 finely chopped
Salt to taste
Mozzarella cheese

1. Heat a non-stick pan pour in a tbsp of olive oil
2. Once hot add the chopped garlic

3. Add the chopped shallot

4. Add the jalapenos or if you like you can add red pepper flakes

5.When completely cooked add the wine and sauce and let it simmer for a couple of minutes

6.Put the cut grape tomatoes and stir well

7. Add salt and pepper

8. Add chopped spinach (optional) and let it cook for a couple of minutes

9. Mix in the parsley just before preparing the bruschetta

10 Set the oven in broiler mode and set temperature at 400 degrees
11. Cut the bread side ways and and drizzle the bread with EVOO and place it in the preheated oven for a couple of mintues

12.Take the bread out and spread the tomato spread and

13. A few spinach leaves

14.A little mozzerella cheese on top and then place it again in the oven until the cheese melts.

Serve hot.

Please note :The image that I took has whole spinach leaves on top and it got stuck to the cheese and it was a bit difficult to eat it without making too much mess. So the second batch i made with chopped spinach which I mixed in the tomato mix along with the parsley and then placed it in the oven.
So when you try it make sure you chop the spinach.

Tuesday, January 12, 2010

Rice Kheer with Almonds

Thought of starting this years recipes with a sweet dish. On New Years day my close friend had made rice kheer with almonds and saffron and it was divine. I have eaten rice kheer before but never with almonds... My son who hardly likes anything with rice had a big cup of it as dinner. It was rich in flavor but not heavy. Today I thought that I should try to re-invent in my own way. The only thing missing in my pantry is saffron and still could not resist the temptation to try it.
And so here it goes.

Raw rice - 1 cup
Sugar - 1 cup
Cardamom powder - 1/2 tsp
Saffron - a few strands
Sweetened condensed milk - 1 small tin
Almonds - 1 cup
Milk - around half a litre


1. Soak the almonds for a few hours and then peel the skin and run it in the mixie for a few seconds till it gets coarsely ground without water.

2. Cook the rice as usual with the required amount of water. Do not over cook it.

3. In a non-stick vessel heat the milk and add the ground almonds and keep stirring so that it doesn't get burnt at the bottom.

4. Add cardamom powder, saffron and the cooked rice and stir it for a few minutes before adding the sugar.

5. Stir it until it melts.

6. Add the condensed milk and stir it continuously. Check if it is sweet enough. If you like it to be very sweet you can add more sugar.

7. After 5 mnutes pour everything into the rice cooker and let it cook until it thickens. If you do not have a rice cooker you can pour it in a vessel and place it inside a pressure cooker and stir it every 5 minutes until it thickens.

8. Once done switch it off and let it set for a few minutes before you remove it to the serving dish.

You can serve it warm or cold. Do try it out and let me know.
This is my son tasting it and he said,"amma good job".