Thursday, March 29, 2012

Misal~Sprouted Beans

Misal  is an authentic Maharashtrian dish , from the state of Maharashtra in India. food snack.It is a spicy dish and is enjoyed with bread.

Misal (Sprouted Beans)

250 gm matki or moth beans sprouted and steamed
100 gm mung beans (green gram) sprouted  and steamed
1 medium onion chopped
1 medium tomato chopped
4 tbsp grated coconut
3 to 4 cloves of  garlic chopped finely
1 tsp ginger green chilies paste
2 tsp garam masla powder
1 tsp salt
1 tsp red chili powder
1/2 lemon juice
4 tbsp oil
1/2 cup hot mix (Chivda)or spicy wafers
1 loaf of bread slices or dinner buns

Buy  ready sprouted beans  (available in Indian grocery stores) or easy way to sprout is to soak them in equal quantity of water  overnight,next day the beans would have sprouted. After the beans is sprouted, take in a medium container and add water,1 tsp salt and microwave for about 10 minutes to steam the beans.

1. Heat a pan, add the grated coconut and cook on low heat ,careful not burn the coconut.Keep stirring for 2 to 3 minutes  till the coconut turns lightly brown.Remove from pan and keep aside in a bowl. In the same pan,heat oil,add onions.Allow onions to turn golden brown,add in the tomatoes,garlic and ginger green chilies.Cook for another 10 minutes.Close burner.On cooling put the onion mixture and coconut in a blender .Add1/4 cup water to form a smooth paste.Keep aside.
2. For tempering : Heat oil in a wok, add cumin seeds ,mustard seeds.Add in onion  paste, stir on medium heat ,till oil leaves the sides of the pan. Add in salt,red chili powder and garam  masala powder.Add the sprouted and steamed beans  and continue cooking  for 5 to 6 minutes on medium heat.Add 1 cup water to the lentils and allow them to boil for another 10 to 15 minutes.
Serve prepared misal dish  with chopped onions,tomatoes,hot mix mixture/ spicy wafers  and bread.

Wednesday, March 28, 2012

Awards:) Some more :))

I am so thrilled and excited and a Big Thanks to Lavanya of Tickle Your Taste buds And Make Your Life Delicious shared these two awards with me:)

The rules for accepting this award are:
  • Add the awards to your blog.
  • Thank the blogger who nominated you in a post with a link back to their blog.
  • Share 7 completely random pieces of information about yourself.
  • Include this set of rules.
  • Forward this award to your fellow bloggers and inform them with a comment on each of their blogs.
Now as per the rules of the award, I'm giving this to following fellow bloggers

Suchi from Kitchen karma

Sangeetha's Spicy Treats

Aruna Manikandan of veggie Paradise

Saraswati Iyer of Sara's corner

Khushi from girls diary

About Me:
Hi  friends, I am an Aquarian  and I love to make friends .
My favorite colors purple and red
I love to try out new dishes and share with my friends and family.
My Family is my inspiration and they always encourage me.
I love to read my fellow bloggers's blog's and their comments on my blog ,as it inspires me.
I love to shop for interiors and look at magazines that have new designs on home interiors.
I love to see movies ,both English and Hindi. 

I was very happy to receive an award from my Blogger friend Maha, from Mahaslovelyhome , she has a great blog with many interesting recipes for all:) Do visit her blog and Thanks Maha  dear for remembering me and my Blog:)

As part of accepting the award , I am pasting the rules too
Here are the rules for the Versatile Blog Award:
  • Thank the person who gave you this award.
  • Include a link to their blog.
  • Next, select  blogs/bloggers that you’ve recently discovered or follow regularly.
  • Nominate those  bloggers for the Versatile Blogger Award.
  • Finally, tell the person who nominated you 7 things about yourself.
There are also a few add-on rules:
  • In the same post, include this set of rules.
  • Inform each nominated blogger of their nomination by posting a comment on each of their blogs
So, what is the Versatile Blogger Award? ”It is a great way to introduce different bloggers to each other and to promote quality blogs readers may not have discovered otherwise.”
I am sending this award to 7 Blogger friends..
Please visit the blogs of these bloggers listed below blog by Teena Mary  blog by Prathiba blog by Reshmi blog by Pari by  Pranjali by Hema by Pushpa

Monday, March 26, 2012

Khaman dhokla~snacks

Khaman  dokhla is an Indian snack , that can be enjoyed as a starter or side dish. it is very light in texture and spongy too :)) Its like a savory cake, made with gram flour and perfect for snacking:)) it"s steamed , so  healthy too:)

Khaman Dhokla

2 cup Besan (gram flour )
2 tsp Eno fruit salt
1 tsp salt
1/4 tsp asafetida
1/4 tsp turmeric
1 cup water
2 tsp sugar
1 tsp ginger green chilies paste
2 tbsp grated coconut
For Tempering
2 tsp oil
1 tsp mustard seeds
1tsp sesame seeds
3 to 4  dried chilies
2 tsp shredded coconut 
3 to 4 curry leaves.

1.Make a medium consistency paste of gram flour with  water,not too thick and not too runny.Add salt,turmeric  asafetida, sugar and ginger green chilies to this paste ,stir and allow to sit for 5  minutes.Next take Eno (fruit salt) in a cup ,add few drops water (1 tsp water) mix and add this to the gram flour mixture.
2.Heat water in a heavy bottomed container or a steamer , take a  6 inch round thali ,apply 1 tsp oil.Pour half  the mixture into the thali and allow to steam ,covered till about 15 minutes,until the dokhlas are ready and rise up like a cake.
Repeat same step to make another batch of dokhla. Cut dokhas into equal sized squares, arrange the dokhla in a serving dish.
3.For tempering take 2 tbsp oil in a pan as it gets hot,add mustard seeds,allow to splutter,add til seeds and curry leaves and pour this over the ready dokhla pieces.Sprinkle few drops water onto the tempered dokhlas ,this will keep them soft. Garnish with grated coconut.

Thursday, March 22, 2012

Sprouted Protein Bhel

All the goodness of a power packed vitamin bhel is there in this dish :) healthy snacking and guilt free too:))

Protein Packed Bhel

200 gm sprouted Moong
1/4 cup corn cooked or frozen
1/4 cup small diced capsicum
1/4 cup red onions diced
1/4 cup roasted peanuts
1 small tomato diced small
1 tsp chaat powder
2 tbsp green coriander chutney
2 tsp sweet tamarind chutney
100 gm bhel sev

1. Cook the sprouted moong for about 10 to 15 minutes in 200 ml of water by adding 1 tsp salt to the water,strain and cool.
Also microwave frozen corn for about 2 to 3 minutes.Keep aside.
2.In a medium bowl, take sprouted moong, add in corn,capsicum,onions,tomato, green chilies, stir together ,add chaat powder and both the chutney's, stir together. Just before serving add the peanuts,sprinkle little sev on top and garnish with finely chopped coriander.

Sending this to Spicy Treats Show me your hits event 

From Julie's Kitchen 

Tuesday, March 20, 2012

Gobi masala

Gobi Masala

1 medium size cauliflower (cut into 1/4 inch florets)
1 onion chopped small
1 tsp ginger garlic paste
3 to 4 green chilies chopped fine
1 tsp salt
1/2 tsp red chili powder
1/2 tsp turmeric
2 to 3 cloves
1 inch cinnamon stick
2 bay leaves
1/2 tsp cumin seeds
1/2 tsp coriander seeds
1/4 cup chopped tomatoes
2 tsp freshly chopped coriander leaves

1.Boil the  florets in 1/2 cup water for about 10 minutes,drain and keep aside.
In a wok, heat oil.Add the onions, saute until  light golden in color.Add in cumin seeds, coriander seeds,ginger garlic paste,green chilies,cloves, bay leaves and cinnamon.Next add the tomatoes and keep stirring till the oil appears on the sides of the wok.
2.Add salt,red chili powder, turmeric and cauliflower florets, continue to cook over low heat,covered for another about 10 minutes, until the cauliflower florets appear done.  .Garnish  with  freshly chopped coriander leaves.Serve warm with Indian bread.

Saturday, March 17, 2012

Bhel Poori~ Chatpatey snacks

Bhel poori  a savory Indian snack ,its delicious so its enjoyed by all:)) It's ingredients all add up together to make it so colorful and delicious!!! Hope this tempts your taste buds too:)

Bhel Poori

2 boiled potatoes , peeled and diced small
1 small onion chopped  finely
1 small tomato diced small
2 to 3 green chilies chopped fine
1 bunch fresh green coriander leaves chopped fine
1 packet 250 gm Kurmura
1 packet 100 gm Bhel sev
1 packet of flat bhel pooris
2 tsp oil
1 tsp asafetida (hing)
1 tsp salt
1/2 tsp turmeric
1 lemon juice

1.Boil potatoes, peel the skin of the potatoes and dice them. Keep aside.
2.In a wok heat oil,add asafetida,add the kurmura,stir with a spoon on low heat, for about 5 to 10 minutes making sure the kurmura don't  burn. Add 1 tsp salt,1/4 tsp turmeric . Mix together  and close burner .Keep aside.

Sweet Tamarind chutney Ingredients
250 gm tamarind deseeded
50 gm dates pitted
100 gm jaggery 
50 gm sugar
1 tsp salt
1 tsp cumin powder
1 tsp red chili powder1/2 tsp chat powder (optional)

1.Soak the tamarind and dates in 1/2 cup water in a pan and cook over low heat for about 10 minutes till it boils.
2. Strain the tamarind pulp and add in jaggery and  sugar , salt, red chili powder,cumin powder. Mix together and keep aside.

Green chutney Ingredients
1 bunch coriander leaves (wash and clean the coriander leaves)
1 inch ginger piece
3 to 4 green chilies
1 tsp salt
1/2 lemon juice
1/4 cup peanuts
1/4 cup water

1. In a blender, add all the above ingredients and grind for 2 to 3 minutes to form a smooth paste. Pour the ready coriander chutney into a bowl and keep aside.

To assemble Bhel follow these steps:  
1. In a mixing bowl take the kurmura (puff rice).Add in the chopped onions, boiled potatoes,  sev,tomatoes,green chilies, add in approximately 3 tsp green chutney,  2 tbsp of tamarind chutney, stir together and squeeze in 1/2  tsp lemon juice and sprinkle some more sev on top and serve in a plate, garnished with finely chopped coriander.

Julie's event Participation Award:) 

Monday, March 12, 2012

Lasagna with a tasty ~ twist

In my family we all love Italian food , be it pasta, salad or garlic toast. But  our absolute  favorite is Lasagna, made with a twist ~Vegetable Lasagna,, we love to make it at parties and get together s and enjoy it with our friends. 

Vegetable Lasagna

1 box Lasagna
4 cups water
4 cups Pasta Sauce (store bought)
500 gm Ricotta cheese
500 gm cottage cheese
200 Shredded Italian cheese
1 medium capsicum chopped into little  cubes
1 medium onion chopped small cubes
200 gms chopped /frozen spinach
50 gm pineapple chunks
1 tbsp black olives
1 1/2 tsp salt
4 tbsp oil
4 tsp hot sauce
3 to 4 tbsp sweet&sour sauce


  • Using a large pot, heat 4 cups of water and bring to a boil. Add salt to taste. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
  • In a mixing bowl, combine ricotta cheese and cottage cheese. Add ½ tsp salt.
  • Chop onions & capsicum into small pieces. In a frying pan, add 3-4 tsp olive oil and heat it. Add chopped onions, capsicum & spinach. Sauté it for 8-10 minutes. Add few pieces of pineapple chunks. Add ½ tsp salt and mix it well. Add 3-4 tsp of hot sauce and sweet & sour sauce. Stir it for 5-7 minutes till it is well cooked. Remove it in a bowl.
  • Place 1 sheet of lasagna noodle on the bottom of a rectangular dish, for layering, take a spoonful of ricotta and cream cheese mixture and spread on the lasagna first layer, pour some pasta sauce over it and cover with another lasagna noodle, alternate with the onions, spinach and capsicum mixture, cover it with a lasagna noodle. Pour some pasta sauce on top of it. Repeat layers. Cover last layer with remaining mixture.
  • Once you have completed the layers, pour some past sauce on top. Sprinkle shredded cheese on the top layer and garnish with black olives.
  • Preheat oven to 375 degrees. Place the lasagna dish in the oven. Let it bake for 20-25 minutes, and till the sprinkled cheese has melted and the top is golden brown.Allow to cool before serving in a plate.

Friday, March 9, 2012

Chilled Mango Lassi~Summer Cooler Drink

Heat is catching on and a perfect cooler to warm sunny afternoons is a cooled Lassi. Since mangoes are in season one can use fresh mangoes or use frozen mango pulp.

Mango Lassi 

2 ripe mangoes, peel and cut into cubes or take 1 cup pulp of  frozen mangoes.
2 cups plain yogurt
1/4 cup ice cubes
2 tsp sugar 
1/2 tsp cardamom powder

1. In a blender, add mango cubes and puree for a minute, then add in yogurt ,sugar ,cardamom powder and blend for 2 to 3 minutes. Pour into tall glasses with ice cubes and serve cold.
Enjoy a refreshing drink ready in just minutes:-)

Wednesday, March 7, 2012

Eggless Date and Walnut Cake~treat for HOLI shared by Sonal Kaza

This eggless cake is delicious and the recipe is sent by my friend Sonal Kaza. It is perfect for vegetarians too as it doesn’t have eggs.
Also dates are packed with all the valuable nutrients  that are good to eat.  Enjoy making this quick and easy recipe.


200 gm date (pitted)
½ cups walnuts chopped
1/2 cup oil (olive oil)
1 cup Maida - All purpose flour
1 cup water
1 cup sugar
1 tsp vanilla essence
1 tsp baking powder

Chop dates into small pieces and soak in water in a pan. Heat on stove for about 10 minutes and they get soft and pulpy.
Close burner,add sugar and allow it to cool. Next add olive oil and vanilla essence.
Mix baking powder with Maida and sieve. Add the Maida to the mixture and fold in the chopped walnuts.
Preheat oven to 375 degrees and spray cake tin with oil.Pour in the cake mixture and bake for 40 minutes.
Once done, loosen the edges and remove the cake onto a serving dish.Enjoy:)Sending this post to event Fruit Fiesta at Ramya's recipes

Sending this recipe post to Cook like a celebrity event at Food corner 

Monday, March 5, 2012

Pooran Poli for Holi feast

Pooran Poli is a sweet stuffed Indian bread. It is usually had during occasions and celebrations like Diwali,weddings, holi. They are so soft and delicious that they could be enjoyed any time. It is also relished with potato subzi and gujarati daal.

There are two ways to make this dish. The Maharashtrian  way is to use  gram lentils (Channa dal) . The Gujarati way is to use Toor daal . The recipe I am giving is Gujarati way.

Pooran Poli

3 cups Toovar dal
2 cups water
1 tsp oil
2 cups sugar
2 tsp cardamom powder
1 cup wheat flour
100gm clarified butter
1/2 cup water for kneading dough

1. Wash and pressure cook the lentils, till they appear well done and soft.Mix the lentils with a whisk and add 2 cups sugar.Cook on low heat, stirring with a spoon for about 15 to 20 minutes and till the water bubbles are not there.
2. Add the gram flour and keep stirring,add in the cardamom powder ,continue to cook further till the mixture get thickened and coats the back of the spoon.
Cool the mixture in the refrigerator for 30 minutes.
3. Take the flour in a medium mixing bowl, add water and knead to form a dough that is of medium consistency neither too hard or too soft. Divide the dough into equal sized round balls.Flatten each ball and using a rolling pin roll out, 3 inch diameter disc which are 1/2 inch thick. Fill the center of the rolled dough with 2 tsp of the prepared mixture,bring together sealing the mixture in the center.Flatten the top a little with the palms of your hand and roll again to 1/2 inch thickness and 5 inch diameter.
4. Heat a griddle to cook the rolled pooran poli on both sides,and they appear light brown. Remove from griddle,smear a little of clarified butter on top of the cooked pooran poli and enjoy them hot.

Sunday, March 4, 2012

Gujarati Kadhi

Gujarati kadhi , is one of my favorites when it comes to  comfort food's especially when it is enjoyed with rice. Kadhi is made from buttermilk that is cooked over low heat with spice powder, and a little sweetness to give that complete taste , this dish is from the Western part of India , from the state of Gujarat.
.It is usually served hot with pooris, rotis, or have it with rice.

Gujarati Kadhi

Ingredients (Kadhi)
3 cups yogurt (curd) plain
2 cups of water
2 tbsp gram flour
2 tsp salt
1 tsp lemon juice
2 tsp sugar/jaggery
For Tempering (Vaghar)
1/2 tsp cumin seeds 
1/2 tsp fenugreek seeds (methi seeds)
1/2 tsp Asafetida (hing)
2 to 4 curry leaves (kadhi patha)
2 to 3 cloves
1/2 inch stick of cinnamon
2 tsp oil
1 tsp clarified butter(ghee)
1 tsp ginger -green chilies paste

1.Mix the yogurt with water in a medium size mixing bowl, using a whisk. Add  gram  flour,continue to whisk till no lumps of gram flour is visible,add crushed ginger,green chilies,salt, sugar. 
2.For tempering, Heat a wok,add oil and clarified butter,add cumin seeds,allow them to splutter, add cloves, cinnamon stick,fenugreek seeds,asafetida and curry leaves , carefully add the curd and gram flour mixture, stir together.
3.Continue cooking on low to medium heat for the next 15 to 20 minutes,add in lemon juice.Check for salt and cook for just another 10 minutes or until the mixture boils well.
Enjoy hot kadhi with rice.

Related Posts Plugin for WordPress, Blogger...