Coconut Sevvai with noodles blend

Our traditional Coconut Sevvai with a new blend...just a variation in size of the sevvai...to give noodles look! 😊

Thinaia/Millet/Baajara Dosai

Healthy Thinai Dosai (Foxtail Millet/Baajara) breakfast.... It's easy to make & good for kids!! It's non-gulitinous hence easy to digest.

Foxtail Millet -2 cups
Urad dal -3/4 cup
Fenugreek seeds -1 tbsp

Salt as required..

Wash and soak millet seperately and urad dal with fenugreek seeds separately for about 6 hours.

Grind both separately to a smooth batter.  Then mix both the batter well adding salt. But can be grind together too but check for the smooth consistency. Leave it to ferment and batter will be ready.

Heat a tawa, pour the batter and spread it in a circular motion as you do for a normal dosa. Drizzle required oil around the dosa. Turn it other side & leave few seconds. Dosa be ready. Can have it with chutney or sambar or even with chutney podi as per your choice.  Enjoy!!

Stuffed Tomatoes in Gravy - Recipe

My Aunty's Rasoi

I followed Chef Sanjeev Kapoor's recipe to prepare this!

Its came out so well and my daughter enjoyed having it....

Stuffed Tomatoes in Gravy - Recipe

For Stuffing 4 Tomatoes 1 medium sized boiled and mashed potato 2 tbsp. grated cottage cheese 1 tsp. oil ½ tsp. cumin seeds ½ tsp. finely chopped green chillies 1 tbsp. finely chopped coriander leaves Salt to taste 1/2 tsp. coriander powder 1/2 tsp. red chilli powder For Gravy 1 medium sized onion 1 cup tomatoes puree 1/4 cup cashew paste  1/2 cup cream Salt to taste ½ tsp. red chilli powder ½ tsp. cumin seeds 1 bay leaf 1 tbsp. clarify butter or ghee 1/2 tsp. garam masala A pinch of sugar 1 tsp. kasuri methi Enough water For Garnishing cream Grated cottage cheese Direction For Stuffing Take a 3-4 red tomatoes and scoop out the pulp. Keep aside for gravy. Now combine boiled and mashed potatoes, grated paneer, fresh coriander leaves, green chillies, salt, coriander powder and red chillies. Now heat the ghee in the pan on medium flame.  Addcumin seeds, when start crackle. Add potatoes mixture and mix well for 2 minutes. Fill the stuffing in each tomato equally. Grill the tomatoes in microwave or gas stove in wok as per convenience. For Gravy Heat the ghee in the non-stick pan. Add cumin seeds and bay leaf, when start splutter. Add chopped onion and sauté till look golden brown. Now add tomato puree (Grind the tomatoes pulp, green chillies and ginger together for fine puree), when tomatoes starts leaving oil.  Add spices and cashew paste except salt and sugar, stir continuously for 5 minutes. Add sugar, cream and enough water for thick consistency gravy. In the end, add salt according to tastebuds.  Gravy is ready. For Presentation Add tomatoes in the bowl or plate…pour gravy on it sprinkle garam masala, grated paneer and cream. Ready to serve hot with naan or prantha.

Happy New Year 2011

Wish you all a very happy, healthy, positive and successful New Year 2011.


Eat well and keep fit.

Mooli Parathas

Ingredients:

For dough:

2 cups Wheat flour 

Salt To taste 

Water As needed 

1 tsp oil

For stuffing:

2 Mooli (Radish)

Salt To Taste 

1/2 tsp Red chilli powder 

1/2 tsp Corainder powder

2 Green chillies, chopped finely 

2 tbsp Corainder leaves , chopped finely 

Oil for frying muli paranthas

Preparation:

Take the wheat flour, 1 tsp oil and salt. Add water and knead to dough. Cover and keep aside.

Peel and grate the radish. Squeeze and drain all the water.

Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.

Take some dough and roll a little, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.

Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.

Stuffed Simla Mirch Curry with Gravy

Stuffed Simla Mirch Curry with Gravy

Ingredients 

For stuffing

4 Green peppers (capsicum), small size 

2 Potatoes medium size 

1 cup of carrots, cabbage, beans, finely chopped

1 tsp coriander powder

1 tsp turmeric powder

1 tsp red chili powder

salt to taste

For gravy

1 onion finely chopped

1 tomato finely chopped

1 small piece ginger, grated 

1 garlic clove, grated

1/2 cup coriander (cilantro) leaves, finely chopped 

1 tsp red chili powder 

1/8 tsp turmeric powder 

1/4 tsp garam masala 

Milk Cream (optional)

salt to taste

3 tbsp carrots - for garnishing

3 tbsp cabbage - for garnishing

Stuffing 

Wash potatoes and other vegetables and bake or steam till tender. Let it cool. Mesh and mix other ingredients.  Heat a non sticking pan heat some oil. When oil starts to fume add the above mixture and stir for 5-7 minutes. Remove the mixture let it cool. 

Slit the green capsicum and remove all the seeds. Fill the mixture in each pepper and press to close it. Heat the non sticking pan again and take some oil. Put the stuffed peppers in the oil and cover it. After 5 minutes change the side of the peppers and cook till the skin of peppers becomes soft (about 5 minutes). 

Gravy

Fry all ingredients for gravy and beat them in a mixture.

Take some oil in a pan and once oil is heat put the mixture add some water and cook it.

After 5-7 mts add milk cream if required.  And after 2 mts put the stuffed capsicums in the gravy cover it and keep the stove in low for few seconds.

Garnish before serving.

Welcome friends..!

I am dedicating this blog page to my aunty Mrs. Shashi Bajaj.  She was my warden when I was in

Delhi... but she is more like my mother than a warden.  She is a fantastic cook and I have never

come across anyone else better than her... she is the Best...  I feel so unfortunate since she is no

more now... I will always nourish those wonderful days I spent with her.  Both she and Uncle were

very close to me.  They always treated me as their own daughter.  I pray almighty to give peace to

their souls... My first food post will follow shortly...