Vegetable Moussaka

Recently I got a cook book from BORDERS for a good deal ,the store is going put of business and all the books were in deals.I bought this book 'The Best-Ever' VEGETARIAN Cookbook by Linda Fraser.The book demonstrates step by step procedure with pics,this make the job easy to try new recipe without pause.After seeing the book I instantly picked few recipes to try,one among them was Vegetable Moussaka.Me n My Hubby are a big fan of Eggplant,the main ingredient used in this dish is Eggplant.


Aubergines/Italian Eggplant:1 lb(sliced)
Garbanzo Beans:14 oz can
Onion:1 big(sliced)
Garlic:2 cloves(minced)
Hot House Tomato:2 no(sliced)
Mushrooms:8 oz(sliced)
Tomato Puree:6 oz
Parsley:2 spns(finely chopped)
Olive Oil:3 spns
Salt n Pepper:To taste
Dried Herbs:2 spns
Cheddar Cheese:50 gms
Natural Yogurt:300 ml
Eggs:3 no
Bread Crumbs:1 cup(optinal,I used them even the recipe didnt call for it)

1.Pre-heat the oven at 450 F.Sprinkle the eggplant slices with salt and place in a colander.Cover and place a weight on top.Leave aside for 30 mins so that the eggplant slices sweat the bitter juices out.After 30 mins,pat the eggplant slices dry.Place them in a baking sheet lined with foil,spray some oil,sprinkle little salt n pepper and bake them for 25 min.Turn them over through the middle way.When done take them out from oven n set aside.

2.Heat oil in a pan,when hot add the sliced onions,minced garlic,sprinkle little salt and fry till they turn translucent.When done add in the sliced mushrooms and fry till they become tender,now add in the garbanzo beans,mix well and fry for 2-3 min.At this time add the tomato puree,pepper,dried herbs mix and check for the seasonings.Adjust any seasoning if necessary.

3.In a bowl,break open the eggs,beat them and add yogurt and beat again salt n pepper to taste.

4.In a shallow ovenproof dish,spray little oil and spread a thin layer of bread crumbs and now place the roasted eggplant slices and now the tomato slices,tp them up with onion and garbanzo mixture,repeat the layer till you are done with the eggplant slices.Finally finish the layer with onion mixture and pour the curd and egg mixture over,sprinkle cheese and few bread crumbs.

5.Bake this dish in a pre-heated oven at 350 F for 45 minutes until the topping is golden brown and bubbling.Serve it immediately and garnish with parsley.

I used Red Chilli Powder instead of Pepper,as my hubby don't like the strong flavor of pepper.To make it to my taste I used garam masala powder instead of dried herbs.
The recipe calls for tomato chunks and to add them in the onion mixture along with the tomato puree.But I sliced the tomatoes and used them a layer too.Its all up to u.This wont make much difference to the dish I guess.

Blue Layered Cake

Last week we planned for a meet with group of friends through Orkut community.One among them was pregnant so I wanted to buy a cake and arrange a small surprise for her,discussed about it with the rest of the group and a friend suggested me to bake the cake.I was like ok let me try,shez expecting a baby boy so I've choose to make a blue layer cake.

Due to time constraints I couldn't make it from scratch so I bought a white cake mix,blue food color,cream cheese frosting and made it,else I thought of making a blue velvet cake.I baked the cake as per instructions on the cake box,layered them,and decorated with sweetened coconut flakes and some blue candies and blue decorating sugar.
Cake tasted gud and everybody liked the color of the cake and the simple deco as well.

Wishing the couple Gud Luck and Safe pregnancy ahead...

Egg Keema Curry

Few weeks back we had a potluck at a friend's place,for the 1st time I tasted Egg Keema Curry there,hearing the name I thpught it was a non-vegetarian curry but then the friend told me that the dish has only eggs,felt it intresting and so as the taste.After few days I wanted to try this at home and searched for the recipe.The recipe is very simple,it ia just the onion and tomato gravy with little ginger garlic n spices,but the texture of the curry is too gud,it just looked like grated paneer curry.

I googled for the recipe and found this,click here to view the video for the ingriedients and recipe.The only variation I made is I used ginger garlic paste instead of fresh n chopped ones.To make it more flavorful and suit my taste I added a spoon of Kasoor Methi.Finally the aroma of the curry made me hungry :)
Serve it hot with Chapathi/Pulka

Muri Mixture(Beach Style)

Back in my childhood days,we use to visit our Aunt's place in Vizag,we always make sure that we visit few places each time we go there for holidays,one among them is RK Beach.Getting wet in the water ,collecting shells and having fun with all the cousins are really wonderful memories.Without having Muri Mixture,Plantain Bajji we never came back home.But I never completed my whole packet,I'm not a big fan of fried peanuts and I don't like  them in the mixture too,the vendors refused to make a separate one for me without peanuts,so each time I have this I eat very carefully to collect the peanuts and throw away.Today I made one to my style :D


Puffed Rice:1 cup
Onion:1 medium(finely chopped)
Tomato:1 medium(remove the seeds and cut the skin finely)
Chopped Coriander:2 spns
Dried White Peas/Batani:1/2 cup(soaked over night ,add salt and cook till salt soft)
Raw Mango:1 piece(finely chopped)
Green Chillies:1 spn/To Taste(Finely Chopped)
Salt:To Taste
Red Chilli Powder:To Taste
Lemon Jucie:To Taste
Oil:1 spn


Take a pan and turn on the heat,when the pan is hot dry roast the puffed rice till they turn crispy.When done turn off the heat and take the puffed rice to a large mixing bowl and add all the ingredients listed above and mix thoroughly.Make sure u add the lemon juice and chopped tomato in the last and give a quick stir and serve immediately,else the puffed rice will become soft,which decreases the taste.
Enjoy it watching a movie or just having chit-chat with ur loved ones as I did :)

Vegetable Seekh Kabab

Each time I see the cook preparing the Seekh kabab at Kabob Corner,Artesia I was like how can be do it on to a skewer and then grill them in the tandoor oven.The way of preparing and cooking seekh kabab drew my attention and then I searched in google if I can get the veggie version.I got the recipe from Sanjeev Kapoor's videos and produced it the same way.

Click here to see his video.

I'm not at all happy with the picture,it was in the late evening and I couldn't click a good picture,so just edited the one I have and sharing it here.

I just grilled on a pan,cut them in half and sprinkled little chat masala and served it with Tomato Ketchup.Please bear me with the pics.

Paneer Tikka Biriyani

Biriyani is a must item in our weekly menu.Both of us are found of the varieties  of biriyani.Few weeks back a telugu channel had biriyani specials in their cooking program and the chefs showed the way they make in restaurants ,I watched them and got to know few tips which helped to make biriyani even more tastier.Cooking Biriyani rice was different from mine.I would like to share the recipe here.
These days I fell in Love with paneer Tikka and tried to make tikka biriyani.It turned out very yummy.

I tasted this Paneer Tikka Biriyani in Hyderbad few years back,so I remembered the dish and made it.

For Making Biriyani Rice:

Basmati Rice:1 cup(soak it in water for 30 mins and drain the water)
Water:4 cups
Cardamom:3 no
Black Cardamom:1
Cumin/Shahjeera:1 spn
Star Anise:1
Bay Leaf:2
Ginger Garlic Paste:2 spns
Green Chillies:3 no(slit length wise)
Coriander Leaves:1 spn
Mint Leaves:1 spn
Ghee:1 spn
Oil:1 spn
Salt:To taste

Paneer Tikka:

Thick Curd:1 cup
Paneer: 1 cup Diced(I cut into triangle pieces)
Onion:1 medium(Diced and seperate the layers)
Sheekh Kabab Masala:1 spn
Salt:To Taste
Chilli Powder:To Taste
Ginger Garlic Paste:1 spn
Coriander Powder:1/2 spn
Cumin Powder:1/2 spn
Lemon Juice:2 spns
Red Food Color:A Pinch

For Assembling:

Fried Onions
Cardamom Powder:1 spn
Green Chillies:3 no(slit)
Mint Leaves:2 spns

For Making Biryani Rice:
1.Take a pan,add water and heat it,when the water starts boiling,add oil,ghee and then add all the items listed under the ingredients except rice and let the water boil for another 2 mins.
2.Now add the soaked and drained rice to the boiling water.cook it covered till the rice is 70% done,now drain the water and save the collected water as it has lots of flavor in it.It can be used in later process.
3.Keep the rice aside.

For Making Paneer Tikka:

1.Take a zip lock bag and mix all the ingredients listed mix well so that paneer and onion is well coated with curd and the masala powders.Put this zip lock bag in fridge for 2 hours and then its ready to make paneer tikka.
2.In a frying pan,add oil and then put the marinated paneer mixture,toss it in between cook till the tikka is half done.

Assembling the Biriyani:

In a deep bottomed pan,drizzle little oil,put the fried panner mixture,fried onions,mint leaves,slit green chillies,spn of ghee,1/2 cup of water left after boiling biryani rice(this prevents from buring at bottom) and mix well now sprinkle 1/2 spn of cardamom powder and some more fried onions and now layer the rice evenly over the paneer mixture.Finally finish it by sprinkling some cardamom powder,mint leaves,ghee,fried onions  and cook it covered on medium flame for 10-12 mins.Finally the yummy biryani is ready to serve hot.
I served it with onion n cucumber raitha.

Quick Egg Fry

I had no vegetables left in the fridge except the eggs,I made sambar and was thinking of a quick dish to make with eggs for todays lunch ,then I remembered the recipe which our cook at home in India told me.Try this simple n quick recipe.

Eggs:3 no(Hard boiled,shelled and cut into half)
Onion:1 medium(cut into thin slices)
Salt:To Taste
Chilli Powder:To taste
Turmeric Powder:1/4 spn
Oil:2 spns

Take a bowl,add sliced onions,salt and chilli powder to taste,turmeric powder and mix well,add few drops of water or oil to this mixture,this helps the onions to be well coated with the spices.Cover the inside part of the egg with the onions so that the yolk stays in.In a frying pan,add oil,when oil is heated,put the egg on the pan with the yolk side down,let them sit for a min and then cover them with a lid and cook for 2-3 mins on medium heat,now turn the eggs on the other side,carefully flip them along with the onions and fry them for another 2-3 mins,they r now ready to serve hot.Sprinkle little chopped coriander leaves before serving.
I served it with rice.

Thotakura Pulusu Kura

Amaranth Leaves,I rarely find them and cooked it just once in the 3 years of time.One of my friend and fellow Blogger Bhargavi gave me this Amaranth leaves,Thank U Bhargavi and then I started to think what should I cook with this,then my hubby asked for Thotakura Pulusu Kura,I heard the name for the 1st time,my mom used to make Thotakura pulusu which is little thicker with less leaves in it.I got to know this recipe from my Mom-In-Law who cooks it in 2 different ways.Here is 1 among them.


Amaranth Leaves:2 cups(chopped,washed)
Onion:1 medium(cut into big chunks)
Tomato:2 medium(chopped)
Mustard Seeds:1/2 spn
Fenugreek Seeds:5-6 no
Chenna Dal:1 spn
Cumin Seeds:1 spn
Garlic:2 pods(peeled n crushed)
Green Chillies:4 no(slit)
Dry Red Chillies:3 no(cut)
Tamarind:Gooseberry sized(soak it in water and squeeze the juice from it)
Hinge:1/4 spn
Turmeric Powder:1 spn
Sugar:1/2 spn
Coriander Powder:1 spn(optional)
Oil:3 spns
Salt:To taste
Chilli Powder:To Taste


1.Heat oil in a pan,when hot add cumin seeds,mustard seeds when they splatter add the chenna dal,fenugreek seeds,crushed garlic and fry for a min,now add cut onion,mix well and fry till the onion becomes soft.Add in the green chillies,hinge,dry red chillies and fry till done.
2.When the onion becomes soft add the chopped tomatoes,mix and cook it covered till soft,now add the chopped and washed Amaranth Leaves,turmeric powder and fry for 2 mins,cook it covered for another 5 mins,stir occasionally,now add 1.5 cups of water,add salt and cook for another 5 mins till the leave turns soft.Add in the tamarind juice,salt,chilli powder,sugar and mix well.
3.Cook it covered for another 5 mins,check for the seasonings and adjust if necessary.
Serve it hot when done with Rice.

I added some fried minapa vadiyalu to the dish.I love them more when soaked in pulusu.
I was not confident to cook this as I never dealt with this before,but after cooking,my hubby tasted it and he told me that it tasted exactly like the one his mom makes and loved the taste.

Paneer Tikka Pizza--Sweet Punch,April '11

My first post for Sweet Punch,I'm new to this group and the 1st item selected for the bake is Pizza.I choose to make a simple sauce with onion and tomatoes and use grilled paneer as toppings.Finally the pizza turned out too too.Different from the regular pizza sauce.

Recipe Source-Pioneer Woman



1 teaspoon Active Dry Or Instant Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
⅓ cups Extra Virgin Olive Oil

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
Sauce n Toppings For The Pizza:
I made Paneer Tikka and the basic gravy with which Paneer butter masala is made.
Recipe For Gravy:
Onion:1 Big
Tomato:2 Medium
Salt and Chilli Powder To taste
Garam Masala:1/2 spn
Heat Oil in a pan,when hot fry onions,once the onions turn brown add cashews and tomatoes,cook the tomatoes are soft,now add salt and chilli powder to taste,finally add garam masala and let the mixture cool down and make a smooth paste of the mixture using little water.
Assembling The Pizza:
Preheat the oven at 400 and drizzle some oil on the baking pan and now place the kneaded pizza dough on the pan,thickness of the base is ur choice.Once the base is ready poke few holes all over the pizza,and apply the Onion n Tomato Gravy on the base and then top them up with marinated and grilled paneer,capsicum and onions.Finally add cheese,drizzle some oil all over and bake in the preheated oven till the cheese melts and becomes light brown and bubbly.

Tomato Aava Pulihora

Twisting The Traditional,event from My Innovative Kitchen has chosen Pulihora for this month,Pulihora is a very popular dish which is mainly an offering for God during festivals.I don't like pulihora,my mom makes it very rarely as none of us in the house like it the way we love other flavored rice like Biriyani or Pulao,so seeing this month's item I was very eager to see the innovative creations from fellow bloggers.

I chose Tomato Aava Pulihora as I never tried making Pulihora with Aava Pindi.I gave a try,it was too gud.Here goes the recipe....


Tomatoes:3 no(medium size)
Tamarind:Medium Goose Berry Size(take thick pulp out of this Tamarind by adding water)
Rice:1 cup(cooked)
Peas:1/4 cup(optional)
Carrot:1 no(peeled n grated)

For Tempering:

Oil:3 spns
Chenna Dal:2 spns
Urad Dal:1.5 spn
Cumin Seeds:1 spn
Mustard Seeds:1 spn
Groundnuts:2 spns
Broken Cashew:1 spn
Hinge:3/4 spn
Green Chillies:6-7(slit length wise)
Dry Red Chillied:5 no
Curry Leaves:20 no
Turmeric Powder:1 spn
Salt:To Taste

Ground To Coarse Powder:
Mustard Seeds:2 spn (dry roast the mustard seeds and make them into powder)


Heat oil in a pan,when hot add chenna dal,urad dal,ground nuts and fry till they turn golden color now add cumin seeds and mustard seeds when they start splatter no add broken cashews,dry red chillies,green chillies,hinge,turmeric powder,curry leaves and fry well,when done now add the cut tomato pieces,mix well,cover and cook till tender.Now add the tamarind pulp,salt to taste and fry the mixture uncovered till the mixture become thick,Finally add the cooked green peas,grated carrot,ground mustard powder,mix and fry on low flame for 2 mins.Add this done tamarind mixture to the cooked rice and mix evenly.

I Served it with curd and chips.The addition of mustard powder enhanced the taste of the dish and adding peas,carrot and tomato made this Pulihora much more interesting.

Tomato Cut Salan

Salan is my hubby's all time favorite,usually I make Mirchi Ka Salan but sometimes for a change I make Tomato Salan or Capsicum Salan.Few months back I made tomato salan but just sliced the tomatoes and added to the gravy.but Vahchef's recipe is different,he scooped out the seeds and cooked the whole tomatoes in the gravy.I liked this version and gave a try.
Click here to see the video by Vahchef Sanjay Thumma.I followed the same procedure but the only variation is I cut the tomato length wise and then scooped the seeds,just to make it easy for serving.

I made Vegetable Pulao to serve along with this Salan.Try this recipe,I'm sure U will love it.

Birds In Love--Entry For A Contest

Kanuvindaina Vantinti Srujanathmakatha' was the contest in an Orkut community in month of February,its a fruit and vegetable carving contest,as its february,love is in air,this made me choose the Valentine Theme for this contest.I made two birds with pineapple and set my entry to the contest.

I got 2nd place in the contest and happy for it.I got this idea by watching few online carving videos and images.

I thought it would be too hard to finish and present but my hubby made my work easy :) The toughest part of this carving is scooping the pineapple,he did that for me.Thanks U Dear.

I'm sending this to Create & Carve event by Nayna Kanabar at, this month's event is being hosted by Helen .

Fruits & Vegetables Used:
Pineapple-2 no
Yellow Squash-2 no
Grapes:1 cup (cut in half)
Carrot: 1 no
Cloves: 4 no

1.Cut the pineapple into half leaving the leaves and base intact and scoop out the fruit from the pineapple base and cut the squash in an angle so that it sits perfect on the base and secure it onto the pineapple base with tooth picks.Cut the stem portion of the squash.
2.Make small slits on the squash and pierce the cloves to make the eyes.Now trim the carrot sharp in the shape of nose and put it in the stem place.Now make a thin slit on the squash near the head vertically and put thinly cut carrot pieces to look like the birds crown.
3.Now arrange the cut grapes on the pineapple base to make it more attractive.

I served Ice-cream in it.

Paneer Pasanda

Hi Friends,How r u all doing??Its almost a month since I updated my blog. February is the most busiest month for me after my marriage with celebrations in the last 2 years,my hubby's birthday,my birthday and our Anniversary,but this year it was different.Both me and my hubby were sick for almost 12 days and the birthdays were also in those 12 days.Thank god we atleast recovered and celebrated our Anniversary at a beautiful place,Palm Springs.Now I'm back to my routine.

I really wanted to have a tasty Paneer dish that goes good with Pulka,woke in the morning and asked my hubby if he is ok to have Paneer curry for luch,as I told before,he is not a big fan of Paneer.He said Yes,then I started searching for a recipe,finally found the video of Paneer Pasanda by Sanjay Thumma, The Vahchef.

I was very much impressed seeing the video as I looking for something similar.I followed the same process,the final taste was too gud and its like a restaurant style dish.We simply loved the dish and enjoyed our lunch.Thanks To Vahchef.

Click here to see the video.

Tindora Pickle

Pickle,is preferred in south Indian meals,I love home-made pickles.Used to have this tindora Pickle in our hostel and even my mom makes this at home.I just add salt and chilli powder to taste,never followed a measure.Here goes the recipe

For Pickle:
Chopped Tindora:1 cup(Wash the tindora,pat dry and leave aside for 1 hr and then cut into small pieces)
Fenugreek Powder:1/2 spn (dry roast fenugreek seeds and make it fine powder)
Mustard Powder: 2 spns (dry roast mustard seeds and make it fine powder)
Salt:To Taste
Chilli Powder:To Taste
Lemon Juice:2 spns
Oil:1/2 cup

For Tempering:
Oil:4 spns
Mustard Seeds:1 spn
Hinge:1/2 spn
Dry Red Chillies:3 no(cut)

1.In a bowl mix all the ingredients listed under pickle,mix evenly and put aside.
2.Now to make the tempering ,heat oil in a pan when hot add the mustard seeds and let them splatter now add dry red chillies,hinge and fry for 1 min,when done turn off the flame and let the tempering come down to room temperature.Now add this tempering to the pickle,mix and let it sit aside for 5-6 hrs and then it ready to serve.
This pickle stays gud for 10-15 days,so better make it in small batches.Make sure that u use a dry spoon each time or else the pickle would spoil when we use a moist spn.

Vegetable Manchurian

Indo-Chineese  food is favorite food for many like me.Used to enjoy this as street food in the evenings in Hyderabad.Of all the items in the menu I mostly prefer having Noodles and Vegetable Manchurian,this can be wet or dry.From may days I'm missing those yummy manchuria and chit-chat with frens :( I made them for my monthly wedding day and enjoyed it with my hubby :D

I saw Sanjeev Kapoor's recipe,followed the exact procedure for dumpling but made sauce to my taste,I just added 2 spns of Tomato Ketchup which is not added in Sanjeev Kapoor's recipe.Manchurian turned out too gud.Click here to view the detailed video recipe by Sanjeev Kapoor.

Palak Pineapple Salad

I'm very found of pineapple but I find it difficult to remove the skin,clean and then enjoy the fruit,but each time I do this I enjoy the taste more :) Ofcourse some yummy things always need little effort,Am I Rite,this time I made a salad rather than eating it just like that.Saw this recipe in a TV show and made it today for my breakfast.GOD the taste was YummmmmY.I usually add chat masala everytime but this salad adds extra flavor with the roasted seaseme seeds and ketchup.U got to try this.


Pineapple:1 cup(Julienne cut)
Spinach Leaves:10-12(cut into strips)
Tomato Ketchup:2 spns
Salt:To Taste
Chilli Powder:To Taste
Sugar/Honey:1 spn
Seaseme Seeds:2 spns(dry roasted)
Lemon Juice:1 spn


1.In a mixing bowl add tomato ketchup,salt,chilli powder,lemon juice,seaseme seeds(save little for garnishing),sugar/honey and mix well.
2.Now add the cut pineapple and spinach mix well and keep it aside for 5 mins and then serve,garnish it with seaseme seeds before serving.

Sharing this recipe with The Chef and Her Kitchen for her first event 'Only Salads' and Pari's .

Baked Paneer Kofta Curry

Potato and Paneer  tikkis  baked till crisp and added to a rich and creamy white sauce,Paneer Kofta Curry in a restaurant style :) instead of deep frying I baked the tikkis.U can fry the paneer koftas also,its entirely ur choice.Koftas can be in any shape and size,to give them a different look I them into discs.Check the other koftha recipes from my blog Jamun Koftha and Carrot Kofta curry


For Gravy:
Onion:1 big (diced,blanched and made to smooth paste)
Almonds : 12-15 no (soak them for 1 hr,remove the skin and blend it to smooth paste adding little water)
Cream:1/2 cup
Curd:2 spns
Sugar:1 spn
White Pepper Powder:To Taste
Ginger Garlic Paste:1 spn
Green Chillies:2-3 finely chopped
Salt:To Taste
Oil:2 spns
Garam Masala:A Pinch(optional)

For Kofta:
Potato:2 no(boiled,peeled and mashed)
Grated Paneer:1 cup
Salt:To Taste
Red Chilli Powder:To Taste
Cumin Powder:1/2 spn
Coriander Powder:1 spn
Chopped Raisins:1 spn(optional)
Chopped Cashew:1 spn
Lemon Juice:1/2 spn


For Making Koftas:
Pre-heat the oven at 400 degrees.In a bowl all the ingredients listed under Koftas,mix well and make sure that all the spices are evenly mixed,Now pinch a small ball sized dough and make them into 1/2" thick, line a  baking sheet  with aluminum foil and spray some oil,lay them paneer discs on the baking sheet and bake them for 8 mins on one side,bring out the sheet and flip the paneer disc to the other side and bake for another 8 mins.When done transfer the paneer koftas on to a cooling rack.

For Making Gravy:
Heat oil in a pan,when hot add ginger garlic paste fry till the raw flavor is removed,add cut green chllies and fry for 2 mins.Now add the prepared onion paste and fry till oil seprates,add the almond paste,mix and add salt and pepper powder to taste,add cream ,mix well and bring it to a boil,now add the beaten curd,mix and cook it on low flame for 4-5 mins.Sprinkle Garam masala and remove from flame.

When done take the gravy in to a bowl and add the koftas,wait for 5 mins this helps the koftas to absorb the gravy,serve hot with Chapathi/Pulka.

Paneer Tikka

A yummy starter with a hot bowl of soup is always a good combination and I'm a big fan of this combination.Had a block of paneer left in the fridge from long time and its nearing the expiry date,had to use it before.My hubby is not a big fan of paneer,but I love Paneer,hez not home for lunch today,so I got a chance to make my favorite food,so planned to make Paneer Tikka.


Paneer:1/2 packet(I used Nanak Paneer)
Capsicum:1 medium (cut into same size of paneer cubes)

For Marination:

Beaten Curd: 5 spns
Ginger Garlic Paste:1 spn
Chilli Powder: To Taste
Salt: To Taste
Tikka Seekh Kabab Masala: 1/2 spn- 1 spn(adjust to ur taste)
Red Food Color:A Pinch
Cumin Powder: 1/2 spn
Lemon Juice:1/2 spn


Mix all the ingredients listed under marination in a bowl and transfer this mixture into a zip lock cover and put the paneer and capsicum pieces in the zip lock cover and toss well so that all pieces are well coated with the marination mixture,and put them in fridge for 3-4 hours,this helps the paneer and capsicum to absorb the flavors.

After 4 hours of chilling time take out the zip lock cover from the fridge,heat the tawa and drizzle little oil,when hot put the paneer and marination mixture on to the tawa and fry till the mixture becomes dry.Turn the paneer pieces to roast/cook on both sides evenly.
Serve it hot with Green Chutney/Mint Chutney.

Idly Kurma

Idly Kurma,a snack item which my grand mom n mom used to make with the left over idly.This idly dish tastes delicious and unique with the tangy touch of Tamarind.I love to eat the onions/tempering cooked along with the tamarind juice.Sending this recipe to My Innovative Kitchen for the event Twisting The Traditional-Idly.Here goes the recipe.


Idly: 8 no (cut each idly into 4 quarters)
Onion:1 medium(chopped)
Urad Dal:1 spn
Cumin Seeds:1 spn
Mustard Seeds:3/4 spn
Chenna Dal:1 spn
Hinge:1/4 spn
Turmeric Powder:1/2 spn
Thick Tamarind Jucie: 3/4 cup
Sugar:1/2 spn
Curry leaves:6-8(chopped)
Salt:To Taste
Green Chillies:4 no(slit)adjust to ur taste
Oil:2 spns


Heat oil in a pan,when hot add chenna dal,urad dal,cumin seeds,mustard seeds and fry till they turn golden color,now add the chopped onion ,chillies,curry leaves and fry till onion becomes soft and translucent,add hinge,turmeric powder and fry for a min,now add the tamarind juice,mix well and fry till the moisture is evaporated from the tamarind juice,add salt to taste and sugar,mix well and then add the cut idly pieces and mix so that the idly pieces are well coated with the tamarind mixture.Cover and cook for 2 mins.Finally garnish with coriander leaves and serve hot.

Baked Idly Sandwich

Twist The Traditional is the event happening at My Innovative Kitchen and the Traditional item selected for this month is Idly.Its a lovely event for me as I can learn more recipes to give a twist to Idly,I can't have idly as it is.I feel Idly is 'fever food'. :P after seeing this event I wanted to make Idly upma but I saw this Idly Sandwich in a TV show.The original recipe calls to fry the stuffed and steamed idlies,I didn't want to add calories by deep frying so I baked it result was same,except the even coloring,the sandwich  is crispy and yummy.


Idly Batter: 2 cups

For Stuffing:

Green Peas:1 cup (cooked and ground to fine paste)
Potato: 2 medium (boiled peeled n mashed)
Onion:1 medium (finely chopped)
Curry Leaves: 6-8 (finely chopped)
Salt:To taste
Green Chillies: 4 or adjust to taste (add little salt,1/2 spn of cumin seeds and make into smooth paste)
Oil:2 spns
Turmeric Powder:1/2 spn
Lemon Juice:1 spn (optional)


Heat oil in a pan,when hot add the chopped onions and fry till they turn golden color,now add the smooth green chillies paste and fry for 2-3 mins,add chopped curry leaves,pinch of turmeric powder,mix well and now add the mashed potatoes and green peas paste,add salt to taste and fry till the mixture becomes dry.Finally add lemon juice,mix well and turn off the flame.Let this peas and potato masala cool down.Make small tikkis with the cooled potato n peas masala and keep aside.

To Make Stuffed Idly:

Add some water to the Idly making vessel and put in on flame,now grease the idly plates and add a spn of idly batter and now place the potato peas tikki and then cover it with more idly batter and repeat the same with all the tikkis and steam these idlies in the idly making vessel and steam them on medium flame for 12-14 mins,when done turn off the flame and wait for few mins and let the steam come down.

Baking The Stuffed Idly:

Pre-heat the oven at 450 degrees,now line a baking sheet with aluminum foil,spray some oil and place the idly on the prepared sheet and spray some more oil on top of the idlies and pop them into the pre-heated oven and bake for 15 mins,now pull the baking sheet out and turn the idlies on to the other side and bake them again for another 15 mins.When done take them out from oven and let them cool for 5 mins and cut the baked idly into half and serve it hot with tomato ketchup/green chutney.Sprinkle little chat masala if u like.

U can make the stuffing of ur choice and if u r ok with deep frying u can fry them instead of baking.

Tri Color Capsicum Masala

Tasted this recipe at a relatives place,liked it but couldn't get the exact recipe from her.She just told me that its made with peanut I made it to my taste and it turned out gud.


Red Capsicum: 1 no (cut)
Green Capsicum: 1 no (cut)
Orange Capsicum: 1 no(cut)
Onion:1 no(finely chopped)
Peanuts:3/4 cup(dry roast till golden color and blend it to a smooth paste adding little water)
Ginger Garlic Paste:1 spn
Salt:To Taste
Turmeric Powder:A pinch
Chilli Powder:to Taste
Cumin Powder:3/4 spn
Coriander Powder:1 spn
Garam Masala Powder : 1 spn (or adjust to taste)
Oil:3 spns


Add oil to pan,when hot add chopped onions and fry till golden color,now add the ginger garlic paste and fry till the raw flavor is gone,now add the tri colored cut capsicum pieces and fry for 3-4 mins,till the capscium are half done.At this stage add the peanut paste and mix well,add salt,chilli powder,turmeric pwd,cumin powder,coriander powder,garam masala,mix well,add some water and cook it covered till oil separates,stirring occasionally.Finally aadd chopped coriander,mix and serve hot with rice/chapathi/nan.

Khandvi-Indian Cooking Challenge,December

Khandvi,a famous Gujarati snack,this is chosen as  by Srivalli for Indian cooking Challenge,December 2010.I never made it before but tasted it many times at a Gujarati Restaurant.I almost forgot about this challenge,finally could make it on Jan 14th and couldn't post it on the posting day.Better Late than Never.
I chose Lataji's recipe.

Gram flour / Besan - 1/3 cup (heaped)
Curds / Yogurt - 1/3 cup slightly sour, beaten
Water - 1 cup
Salt as per taste
Sugar - 1 tsp (opt)
Ginger Green Chilli paste - 2 tsp
Turmeric Powder - 1/4 tsp
Asafetida / Hing - 1/4 tsp
Cooking Oil - 3 tbsp

For tempering :
Cooking Oil  - 2 tsps
Mustard seeds 1 tsp
Sesame seeds 2 tsps

For Garnishing:
Grated Coconut - 2 tbsps
Fresh Coriander Leaves, chopped -  2 tbsps

Keep a thali or a flat plate well greased ready before proceeding to cook.
In a bowl, take the gram flour, salt, ginger-chilli paste, beaten curds and water and mix well.
The batter should be of smooth thin batter, free of lumps.
Add the sugar, asafetida and turmeric powders also at this stage.
Heat oil in a thick bottom pan and add the prepared batter.
Cook the batter, stirring continuously until well cooked.
You can know it is cooked with the batter turns a light brown tinge, glaze from the oil and will not stick to the walls of the pan.
The batter should still be in a semi liquid state, tipping more towards solid state.
Over cooking will result in a mass that will not spread evenly.
Transfer the cooked batter quickly on to the flat greased plate and with the ladle spread the batter to a thin sheet over the surface.
This has to be done very fast as the batter will thicken as it cools and become difficult to spread.
Using a knife make strips of this sheet. Roll each strip into spirals.
Place them in a separate dish.
If the batter has been cooked evenly and correctly, the strips will easily roll and not crack in the middle.
Heat another pan with oil, Splutter mustard and sesame seeds. When they crackle pour them over the rolled khandvis. Garnish with a generous sprinkling of fresh, grated coconut and chopped coriander leaves.

I could not spread the batter too thin,but I didn't face any problem in rolling them,but I have to make sure that I roll them thin for the next time.Finally the experience of making this Yummmy snack is too gud.


Wishing U n Ur Family A Happy Makara Sankranthi :) for this Sankranthi I made Ariselu today,they came out well.Will share the recipe on Monday as I'm busy in festive mood.

Lasagna Fritta

Rarely we visit Olive Garden,we don't have this in our city,we went there on Christmas Eve as my hubby wanted to have Ever Ending Pasta,we missed the point that the offer was only for a limited time,ofcourse my hubby was disappointed and he had to go with regular menu items.We found Lasagna Fritta in the Starter section and ordered it,we really loved the taste.Stuffed Lasagna Fritta Served with Alfredo sauce and Marinara hmmmm taste was heavenly.Came home and googled for the recipe,got one but modified to our taste.Here goes the recipe

Lasagna Sheets:4 no
Alfredo Sauce:1/2 cup
Marinara Sauce:3 spns
Oil: For Deep Frying

For Filling:
Ricotta Cheese: 1 cup
Fresh Parsley/Fresh Basil Leaves : 2 spns (cut the leaves into strips)
Italian Seasonings:1 spn (crushed)
Salt:To Taste
Pepper Powder:To taste

For Coating::
Milk:1 cup
Egg:1 no (beaten)
Bread Crumbs : 1/2 cup (I used store bought seasoned bread crumbs)

1.In a pot of water add salt and bring it to boil,put the lasagna sheets and cook them covered for 10-12 mins,when done drain the water and lay the sheets on a plate immediately and let them cool else they would stick together.
2.Take a bowl and mix all the ingredients listed under filling,mix well and scoop 2 spns of the ricotta chesse mixture on to the lasagna sheet spread in the spread and close the lasagna sheet,repeat the same with all the lasagna sheets and chilli them in freezer for 2-3 hrs,this helps the filling to stay in the sheet rather than coming out.
3.After the chilling time take the stuffed Lasagna and cut length wise into half.
In another bowl add milk and beaten egg together and put aside.

4.Heat oil for deep frying.When the oil is ready dip the stuffed Lasagna into the egg and milk mixture,and them coat it with bread crumbs all over and then deep fry them in the oil till they turn golden color.
5.When done take them to a paper towel and arrange them on to a plate.
6.Spread the warm Alfredo sauce(I just kep it in microwave for a min) on to a plate and arrange the fried Lasagna and top it up with little marinara sauce and serve hot.

I made the filling to my taste,but u can make some variations like add some fresh cheeses or seasonings to ur taste.Serve the dish immediately or else the Lasagna sheets will loose their crunchiness and become soggy.

Orange Soda

Simple home-made orange Soda.Listening to the name,my hubby 1st said No,I don't want it.I just asked him to sip and just taste it,the next moment his expression is WOW,thats yummmmy :)


Fresh Orange Juice: 1/2 cup
Simple Syrup:To Taste(Take equal ratio of water and sugar,mix them together till sugar melts,put on stove and bring to a boil,this is called simple syrup)
Sparkling Water: 1 cup


Mix Orange juice and simple syrup together and pour it in a glass.Now top up the glass with sparkling water,stir and serve cold.

Mushroom Dum Biriyani

Mushroom Biriyani,I made it in a dum style,got to know about this recipe from ETV,Abhiruchi program.I
tried it the very next day I saw this recipe.It turned out too gud.Here is the recipe.

Mushrooms:1 Can,cut into halves  (u can even use fresh mushrooms,blanch the fresh mushrooms and quarter them)
Frozen Peas:1/2 cup (optional)
Rice:1 cup (soak for 30 mins,drain the water and put aside)
Whole Garam Masala : Cloves,Cinnamon,Bay Leave,Shahjeera, Cardamom,Star Anise
Green Chillies:3-4 Cut Length Wise
Chopped Mint:1/2 cup
Salt: To Taste
Water: 3 cups
Oil/Ghee: 2-3 spns

For Marination:
Fried Onions:4 spns
Curd: 3/4 cup
Chilli Powder: To Taste
Ginger Garlic Paste:1 spn
Coriander Powder: 1/2 spn
Turmeric Powder: A Pinch

Marinating Mushrooms: 
In a bowl add the cut mushrooms,curd,salt and chilli powder to taste,ginger garlic paste,coriander powder,turmeric powder,fried onions and mix well,coat the mushrooms well with curd and leave the mixture covered for 15 mins.

For Preparing Briyani Rice:
In a cooking pot pour 3 cups of water add a spn of ghee/oil,bring it to boil add whole garam masala, green chillies, mint,salt to taste,stir well and add the soaked rice and cook it covered till the rice is 70% done.Now drain the water completely and put aside

Assembling Biriyani:
1.In a pan add a spn of ghee,allow the ghee to melt now add the marinated mushroom mixture,frozen peas and fry for 4-5 mins.
2.Spread the mushroom mixture evenly in the pan,now layer the 70% cooked rice evenly,sprinkle finely chopped mint,fried onions and a spn of ghee on rice and cover the pan with aluminum foil and cover it with a lid,so that no steam escapes out,let it cook for 15 mins on medium flame.
3.Remove the foil and serve hot with raitha.

I used Canned Mushrooms and store bought fried onions but u can substitute it with fresh mushrooms and onions.When u r using fresh Mushrooms blanch them in hot water and proceed in the same procedure as above.To make fried onions,slice the onions very thin and shallow fry the onions till brown n crisp by sprinkling little salt.

Tres Leches Cake

Tres Leches cake,made for Zero Night Celebrations and welcoming the new year with new hopes and desires.Made this cake for the second time.I made it for our wedding anniversary party last year.It was big hit,but I didn't frost the cake and forgot to click the pic,made it again and decorated this time.I saw this recipe from Showmethecurry  it turned out too good but this time I didn't have more time in baking it from scratch so use a cake mix,even it tasted YummmmY :)


White Cake Mix : 1 pack
Evaporated Milk: 1 can
Heavy Whipping Cream:1 pint
Sweetened condensed Milk:1 can
Fruits:For topping


1.Grease a Spring foam pan and pre heat the oven as per the packet directions.
2.Prepare the cake batter with cake mix using eggs,water and oil as per the directions.When the cake is baked bring it out from the oven and let it cool down now using the fork poke holes on the cake.
3.In a bowl mix in the evaporated milk,heavy whipping cream and sweetened condensed milk in a bowl and mix well.
4.Put 3/4 cup of milk mixture aside and pour the remaining milk mixture on to the poked cake and put it in fridge for 2 hours,let the cake absorb all the milk.By now all the milk will be absorbed.Carefully remove the spring foam pan.Cake will be left on the cake pan base.
5.Frost the cake with whipping cake and decorate it with fresh fruits of ur choice.

Slice a piece of cake and serve it with some milk mixture that is set aside if u like.

Hope U all had a fun filled new year celebrations.Our New year started with fun and a sweet news :)