Rice Kheer

I thought I should make a sweet post for Eid.I miss seeing some Eid celebrations :)
    Wishing everyone Eid Mubarak!


This is a very easy recipe.

You need 
* This will make about 4 bowls*
Cooked Basmati Rice 1 small bowl

Sago balls/साबूदाना 1/4 cup or as much as you need.

Milk 1 cup (enough to cook the rice and make it soggy)

Sugar less than 3/4 cup(was more than sweet for me, you can add as much as you want)

Cardomom seeds from 2 pods, crushed

Ghee 1 tablespoon

Nuts chopped (almonds,pistachios) 1 tablespoon

Sultanas 1 tablespoon

- Cook the basmati rice in a pressure cooker( you need 1 cup rice : 2 cups water to normally cook basmati rice, but for this a little over cooked rice is fine)

- Cook the sago balls too in the cooker for about 2 whistles( add just enough water to soak the balls)

- In a heavy bottom pan, cook the rice with some milk and sugar.After the rice soaks up the milk add the sago balls( this will thicken the kheer). Add the cardamom seeds too.

- Now fry the nuts and sultanas in some ghee and add it to the kheer.

- Let it all boil for some time until the rice is a little mashed in the milk.

- Serve the kheer hot or cold :) 

Linking this to Bachelor's feast @ My cook book Jaleela.

Rice Kheer

I thought I should make a sweet post for Eid.I miss seeing some Eid celebrations :)
    Wishing everyone Eid Mubarak!


This is a very easy recipe.

You need 
* This will make about 4 bowls*
Cooked Basmati Rice 1 small bowl

Sago balls/साबूदाना 1/4 cup or as much as you need.

Milk 1 cup (enough to cook the rice and make it soggy)

Sugar less than 3/4 cup(was more than sweet for me, you can add as much as you want)

Cardomom seeds from 2 pods, crushed

Ghee 1 tablespoon

Nuts chopped (almonds,pistachios) 1 tablespoon

Sultanas 1 tablespoon

- Cook the basmati rice in a pressure cooker( you need 1 cup rice : 2 cups water to normally cook basmati rice, but for this a little over cooked rice is fine)

- Cook the sago balls too in the cooker for about 2 whistles( add just enough water to soak the balls)

- In a heavy bottom pan, cook the rice with some milk and sugar.After the rice soaks up the milk add the sago balls( this will thicken the kheer). Add the cardamom seeds too.

- Now fry the nuts and sultanas in some ghee and add it to the kheer.

- Let it all boil for some time until the rice is a little mashed in the milk.

- Serve the kheer hot or cold :) 

Linking this to Bachelor's feast @ My cook book Jaleela.

Brinjals and Peanut sabji

I know this sounds a little offbeat of a combination.But I thought I'd give it a try and google-d to find many such recipes.This one is from Priya's blog, but I did tweak it to my tastes.

You need
Brinjals (sliced thinly) 3 nos
Cumin seeds - 1/2 tsp
Onion - 1 medium thinly sliced
Ginger- 1/2 tsp minced
Garlic 4 numbers minced
Turmeric powder a pinch
Red chilli powder 1/2 tsp(as much as you require)
Coriander/Dhaniya powder 1/4 tsp
Tamarind water - 1 tablespoon(thick)
Peanuts handful of them roasted and ground coursely
Oil 2 tablespoons
Salt to taste
Curry leaves,Coriander leaves/Cilantro - to garnish



- In a saucepan, heat the oil, add the mustard seeds,cumin, onions,curry leaves and let it fry.
- Add the garlic and let it fry well.Once thats done, its time to add the brinjal slices in.Let it fry until nice and brown.
- Add the powders: tumeric, dhaniya, chilli powders and salt.Let it fry well until the oil leaves the sides.
- Add the tamarind water and let it cook well.The brinjals have to nicely soak up the tangy taste.
- Add the peanut powder and give it a good stir.
-  Garnish with some chopped cilantro.

- A nice hot and tangy curry for your chapatis or steamed curry rice.

Reposting and Sending this to Dish it out- Brinjal & Garlic Event @ Vardhini's and Spicy Treats

Brinjals and Peanut sabji

I know this sounds a little offbeat of a combination.But I thought I'd give it a try and google-d to find many such recipes.This one is from Priya's blog, but I did tweak it to my tastes.

You need
Brinjals (sliced thinly) 3 nos
Cumin seeds - 1/2 tsp
Onion - 1 medium thinly sliced
Ginger- 1/2 tsp minced
Garlic 4 numbers minced
Turmeric powder a pinch
Red chilli powder 1/2 tsp(as much as you require)
Coriander/Dhaniya powder 1/4 tsp
Tamarind water - 1 tablespoon(thick)
Peanuts handful of them roasted and ground coursely
Oil 2 tablespoons
Salt to taste
Curry leaves,Coriander leaves/Cilantro - to garnish



- In a saucepan, heat the oil, add the mustard seeds,cumin, onions,curry leaves and let it fry.
- Add the garlic and let it fry well.Once thats done, its time to add the brinjal slices in.Let it fry until nice and brown.
- Add the powders: tumeric, dhaniya, chilli powders and salt.Let it fry well until the oil leaves the sides.
- Add the tamarind water and let it cook well.The brinjals have to nicely soak up the tangy taste.
- Add the peanut powder and give it a good stir.
-  Garnish with some chopped cilantro.

- A nice hot and tangy curry for your chapatis or steamed curry rice.

Reposting and Sending this to Dish it out- Brinjal & Garlic Event @ Vardhini's and Spicy Treats

Bread Chocolate chip Pudding

This is a really simple recipe.I've seen our Kitchen Queen Nigella Lawson make it a number of times.Though I didn't do it exactly as her.This is a nice dessert to make with some leftover bread!And I had a few chocolate chip cookies so I added them in too(Nigella added chocolate chips)!

You need
Bread 3 stale slices torn into bits(you can leave the crust if you want)
Egg 1 large beaten
Milk half a teacup
Vanilla Essence 1/4 tsp
Golden Sultanas few(optional)
Butter 1 and 1/2 tsp melted
Sugar 3 tblspn
Cinnamon powder 1/4 tsp
Chocolate chip cookies 4 crumbled

- Preheat oven to 250C.(The original recipe said 350C but on my oven this is the highest)
- Tear the bread into small pieces and scatter them in a oven proof dish.
- Drizzle the melted butter over the bread pieces.Add the cookie crumbs too and sultanas if you want to.
- In a mixing bowl, combine eggs,milk,sugar,cinnamon and vanilla essence.Beat well and pour over the bread and press the bread down with a fork so the milk-egg mix seeps through the bread well.Make sure the milk mixture covers the bread well.
- Bake for about 45 minutes or until the top springs back when tapped lightly.

- Allow to cool and serve with icecream :)

Bread Chocolate chip Pudding

This is a really simple recipe.I've seen our Kitchen Queen Nigella Lawson make it a number of times.Though I didn't do it exactly as her.This is a nice dessert to make with some leftover bread!And I had a few chocolate chip cookies so I added them in too(Nigella added chocolate chips)!

You need
Bread 3 stale slices torn into bits(you can leave the crust if you want)
Egg 1 large beaten
Milk half a teacup
Vanilla Essence 1/4 tsp
Golden Sultanas few(optional)
Butter 1 and 1/2 tsp melted
Sugar 3 tblspn
Cinnamon powder 1/4 tsp
Chocolate chip cookies 4 crumbled

- Preheat oven to 250C.(The original recipe said 350C but on my oven this is the highest)
- Tear the bread into small pieces and scatter them in a oven proof dish.
- Drizzle the melted butter over the bread pieces.Add the cookie crumbs too and sultanas if you want to.
- In a mixing bowl, combine eggs,milk,sugar,cinnamon and vanilla essence.Beat well and pour over the bread and press the bread down with a fork so the milk-egg mix seeps through the bread well.Make sure the milk mixture covers the bread well.
- Bake for about 45 minutes or until the top springs back when tapped lightly.

- Allow to cool and serve with icecream :)

Toor dal in coconut curry

I love mostly all dals.They are easy-to-cook, nutritious and yummy too :) Ofcourse its a different issue that LM hates the yellowish hue on her plate!!Hope that changes in time!
On most weekends I make this dal curry goes really well with all South Indian sabjis.

You need
Toor Dal(split pigeon peas) 1 cup
Onion 1 medium chopped finely
Tomato 1 medium/large diced
Tamarind pulp 1 tablespoon
Coriander leaves/Cilantro a generous bunch chopped finely
Salt to taste
Turmeric powder a pinch


You need to make a fine paste of 
Coconut scrapped 1 table spoon
Green chillie 1
Cumin seeds 1/2 tsp
Garlic pods 3/4

To temper you need
Mustard seeds 1 tsp
Ghee/oil 1 tablespoon
Curry leaves few
Red Chillies dried 1 or 2
Asoefetida a pinch

- Soak the toor dal for a few minutes(15 minutes maybe) and pressure cook until soft.Once the pressure releases use a heavy spoon and mash the dal.
- In a heavy vessel, add the mashed dal, onions, tomatoes,tamarind pulp,salt,turmeric powder and let it boil and cook until all the vegetables are soft.
- Once the vegetables are all soft, add the coconut paste and let it boil for a few minutes.
- In a saucepan/kadhai, add the ghee/oil and let it heat, now add the mustard,red chillies, curry leaves, asoefetida.
- Garnish with Coriander leaves and serve with steamed rice or chapatis.

Toor dal in coconut curry

I love mostly all dals.They are easy-to-cook, nutritious and yummy too :) Ofcourse its a different issue that LM hates the yellowish hue on her plate!!Hope that changes in time!
On most weekends I make this dal curry goes really well with all South Indian sabjis.

You need
Toor Dal(split pigeon peas) 1 cup
Onion 1 medium chopped finely
Tomato 1 medium/large diced
Tamarind pulp 1 tablespoon
Coriander leaves/Cilantro a generous bunch chopped finely
Salt to taste
Turmeric powder a pinch


You need to make a fine paste of 
Coconut scrapped 1 table spoon
Green chillie 1
Cumin seeds 1/2 tsp
Garlic pods 3/4

To temper you need
Mustard seeds 1 tsp
Ghee/oil 1 tablespoon
Curry leaves few
Red Chillies dried 1 or 2
Asoefetida a pinch

- Soak the toor dal for a few minutes(15 minutes maybe) and pressure cook until soft.Once the pressure releases use a heavy spoon and mash the dal.
- In a heavy vessel, add the mashed dal, onions, tomatoes,tamarind pulp,salt,turmeric powder and let it boil and cook until all the vegetables are soft.
- Once the vegetables are all soft, add the coconut paste and let it boil for a few minutes.
- In a saucepan/kadhai, add the ghee/oil and let it heat, now add the mustard,red chillies, curry leaves, asoefetida.
- Garnish with Coriander leaves and serve with steamed rice or chapatis.

Coconut peanut cookies

Just browsing about to bake some cookies for my cousin who was coming over.I didn't have any fancy baking stuff..So thought I'd stick to coconut cookies.But when I found this Martha Stewarts' Recipe I just thought I'll add some peanuts to it.I have made my bit of changes to the original recipe.Please see the tips below :)

To make about 20 normal sized round cookies, you need


^(Butter + Dalda) softened(equal quantities) 1/2 cup
All purpose flour 1 and half cups
Sugar 3/4 cup
Egg beaten 1
Vanilla extract 1 tsp
Salt a pinch
Baking powder 1/4 tsp
#Coconut 1 cup
#Peanuts(roasted and crushed) 1/2 cup (optional)

- Preheat the oven to 250C(thats the highest on my convection oven) for 10 minutes.
- In a mixing bowl, add the flour and butter and mix it in with your fingers so that all the butter is mixed in well with the flour.Add the baking powder, salt,sugar and mix well.
- Add the beaten egg and vanilla extracts.
- Add about a tablespoon of coconut scrappings into the dough and also the peanuts crushed.
- Do not knead the dough, just make it a smooth dough and let it rest.
- Throw the shredded coconut on a small tray, you need to roll the dough in this.
- Grease the baking tray and now make small balls of the dough and roll each ball of dough in some coconut and if you like in some crushed peanut.
- Place the cookies a little spaced away from each other.
- Bake the cookies at 250C for 18 minutes and then allow to cool.
- You have crispy cookies on the outside and chewy bites on the inside :)

In the picture : cookies in a jar, rhs top - horlicks rolled cookies, rhs down - peanuts and cookies :)

Tips :
^ You are welcome to add butter I was running out of it so added equal quantities of butter and dalda.You can add as much butter you need to make a nice smooth dough which you need to make balls and flatten out.
# You need to roast and crush the peanuts or there will be a pungent raw nutty oily taste(not too pleasant).I also cut the coconut( rather than scrapping,find cutting easier) and roasted it and then blitzed it in the mixer.You can just scrape the coconut and dry roast it until golden brown.
- I went ahead and tried some more chocolate covered cookies by rolling the dough in horlicks as i ran out of cocoa.But that should taste fine too :) It would take a few 5 minutes more to bake though.
- Sieving flour always helps avoid lumps in your cookie dough.
- These cookies did not expand much at all.So just a few centimetres apart is just fine spacing.
- I am using a convection oven so the highest temperature it has is 250C.In the gas oven, this temperature can be increased(the original recipe has 350C) and then be extra careful to check the cookies in 10 minutes or so :) or they'll burn.

Coconut peanut cookies

Just browsing about to bake some cookies for my cousin who was coming over.I didn't have any fancy baking stuff..So thought I'd stick to coconut cookies.But when I found this Martha Stewarts' Recipe I just thought I'll add some peanuts to it.I have made my bit of changes to the original recipe.Please see the tips below :)

To make about 20 normal sized round cookies, you need


^(Butter + Dalda) softened(equal quantities) 1/2 cup
All purpose flour 1 and half cups
Sugar 3/4 cup
Egg beaten 1
Vanilla extract 1 tsp
Salt a pinch
Baking powder 1/4 tsp
#Coconut 1 cup
#Peanuts(roasted and crushed) 1/2 cup (optional)

- Preheat the oven to 250C(thats the highest on my convection oven) for 10 minutes.
- In a mixing bowl, add the flour and butter and mix it in with your fingers so that all the butter is mixed in well with the flour.Add the baking powder, salt,sugar and mix well.
- Add the beaten egg and vanilla extracts.
- Add about a tablespoon of coconut scrappings into the dough and also the peanuts crushed.
- Do not knead the dough, just make it a smooth dough and let it rest.
- Throw the shredded coconut on a small tray, you need to roll the dough in this.
- Grease the baking tray and now make small balls of the dough and roll each ball of dough in some coconut and if you like in some crushed peanut.
- Place the cookies a little spaced away from each other.
- Bake the cookies at 250C for 18 minutes and then allow to cool.
- You have crispy cookies on the outside and chewy bites on the inside :)

In the picture : cookies in a jar, rhs top - horlicks rolled cookies, rhs down - peanuts and cookies :)

Tips :
^ You are welcome to add butter I was running out of it so added equal quantities of butter and dalda.You can add as much butter you need to make a nice smooth dough which you need to make balls and flatten out.
# You need to roast and crush the peanuts or there will be a pungent raw nutty oily taste(not too pleasant).I also cut the coconut( rather than scrapping,find cutting easier) and roasted it and then blitzed it in the mixer.You can just scrape the coconut and dry roast it until golden brown.
- I went ahead and tried some more chocolate covered cookies by rolling the dough in horlicks as i ran out of cocoa.But that should taste fine too :) It would take a few 5 minutes more to bake though.
- Sieving flour always helps avoid lumps in your cookie dough.
- These cookies did not expand much at all.So just a few centimetres apart is just fine spacing.
- I am using a convection oven so the highest temperature it has is 250C.In the gas oven, this temperature can be increased(the original recipe has 350C) and then be extra careful to check the cookies in 10 minutes or so :) or they'll burn.

Crispy Fried Fish

Just thought of trying this fried fish recipe.Nothing great just a simple change i made and was a nice refreshing new change.I've heard that Mangaloreans and Maharashtrians do their fried fish dipped in semolina.This makes the fish a nice crispy coating and a tender insides.

To make this you need

Fish 2 numbers cleaned and washed with gashes (any kind,I;ve used Red snapper in the picture)

To make the marinade:
Cumin seed powder 1/4 tsp
Pepper Powder 1/4 tsp
Red chilli powder 1/2 tsp
Turmeric powder a pinch
Salt to taste
Coriander powder 1/2 tsp
Oil to mix the above into a smooth paste

To dip : a mixture of equal parts of rice flour and semolina with a pinch of salt(optional)

- Rub the marinade into the fish and leave it in the refrigerator for a few hours(or atleast half hour)
- Heat the oil to fry(deep/shallow) and just before frying the fish, dip it into the rice flour + semolina mix.
- Fry until golden brown on both sides.
- Serve hot with rice or as it is!I would prefer to have a bowl of rasam rice and fried fish!perfect comfort food!

Crispy Fried Fish

Just thought of trying this fried fish recipe.Nothing great just a simple change i made and was a nice refreshing new change.I've heard that Mangaloreans and Maharashtrians do their fried fish dipped in semolina.This makes the fish a nice crispy coating and a tender insides.

To make this you need

Fish 2 numbers cleaned and washed with gashes (any kind,I;ve used Red snapper in the picture)

To make the marinade:
Cumin seed powder 1/4 tsp
Pepper Powder 1/4 tsp
Red chilli powder 1/2 tsp
Turmeric powder a pinch
Salt to taste
Coriander powder 1/2 tsp
Oil to mix the above into a smooth paste

To dip : a mixture of equal parts of rice flour and semolina with a pinch of salt(optional)

- Rub the marinade into the fish and leave it in the refrigerator for a few hours(or atleast half hour)
- Heat the oil to fry(deep/shallow) and just before frying the fish, dip it into the rice flour + semolina mix.
- Fry until golden brown on both sides.
- Serve hot with rice or as it is!I would prefer to have a bowl of rasam rice and fried fish!perfect comfort food!

Chickpea Pasta Salad

I tried this Mediterranean Salad from a Health magazine some time back.I loved it.Salads still do not go well as the meal at my place..it just has to be a salad!

I had saved some cooked pasta.I was wondering what to do with it now....cold pasta.I didn't want to make a sauce for just that much of pasta.I came across this really nice crispy chickpea munchies recipe in the Good Housekeeping magazine.I was lazy to turn the oven on and roast the chickpeas.So I decided to let my imagination run wild.And I had this rather cool pasta salad!

You need
Chick peas (cooked and drained) 1 cup
Cooked pasta (any shape) 1 cup
Oil 1 tspn
Chilli powder 1/4tsp
Salt to taste
Cilantro 2 tablespoons finely chopped
Cube these : Tomato, Cucumber as much as you like (i used an inch size piece of cucumber and half a tomato)

- To prepare the chickpeas : In a sauce pan, add oil and throw the chickpeas and let it roast on a medium flame and then add the chilli powder and salt.Let the spices nicely coat the chickpeas about 5-7 minutes.Then let it cool.

For the dressing :

•  In a small bowl/bottle, add 1 tsp each of lime juice,vinegar,olive oil.
•  Then add salt to taste and chopped cilantro.
•  Mix well(if in a bottle put the lid on and shake away).

To make the salad : mix the chickpeas,the cooked pasta and the chopped vegetables.Add the dressing and mix well in a salad bowl.
Serve cold :)
 
Sending this recipe to Life is green, CWS started by Priya and hosted Saffron Streaks

Chickpea Pasta Salad

I tried this Mediterranean Salad from a Health magazine some time back.I loved it.Salads still do not go well as the meal at my place..it just has to be a salad!

I had saved some cooked pasta.I was wondering what to do with it now....cold pasta.I didn't want to make a sauce for just that much of pasta.I came across this really nice crispy chickpea munchies recipe in the Good Housekeeping magazine.I was lazy to turn the oven on and roast the chickpeas.So I decided to let my imagination run wild.And I had this rather cool pasta salad!

You need
Chick peas (cooked and drained) 1 cup
Cooked pasta (any shape) 1 cup
Oil 1 tspn
Chilli powder 1/4tsp
Salt to taste
Cilantro 2 tablespoons finely chopped
Cube these : Tomato, Cucumber as much as you like (i used an inch size piece of cucumber and half a tomato)

- To prepare the chickpeas : In a sauce pan, add oil and throw the chickpeas and let it roast on a medium flame and then add the chilli powder and salt.Let the spices nicely coat the chickpeas about 5-7 minutes.Then let it cool.

For the dressing :

•  In a small bowl/bottle, add 1 tsp each of lime juice,vinegar,olive oil.
•  Then add salt to taste and chopped cilantro.
•  Mix well(if in a bottle put the lid on and shake away).

To make the salad : mix the chickpeas,the cooked pasta and the chopped vegetables.Add the dressing and mix well in a salad bowl.
Serve cold :)
 
Sending this recipe to Life is green, CWS started by Priya and hosted Saffron Streaks

Pomegranate Lassi

Fruits day in school-LM had to take a pomegranate(anar)!She had some and the remaining was lying around!Just as I was wondering what to do(rather than just eat it) with those beautiful lil pinky pearls :) blink blink-Idea!

Lassi is a popular cooler/drink in Northern India- a yogurt based sweet/salty shake.

In this sweltering heat, I detest the idea of having my otherwise favorite tea!I thought let me make a cool refreshing lassi :) My thoughts "why not a pomegranate lassi?" I know pomegranate lassi doesn't sound too typical like the mango lassi, but this was really rejuvenating!

Pinky pearls with lovely spices!

You need
[to make 1 glass of lassi]
Yogurt 1 cup
Sugar/Honey to taste
Pomegranate seeds 2-3 tablespoons
Pistachios few shredded
Clove,cardamom one each

- You just need to blitz all of the above in a mixer and run it until the yogurt gets nice and frothy!You can add water if you want.

- Serve it in a tall glass and ready to cool you down :)

Pomegranate Lassi

Fruits day in school-LM had to take a pomegranate(anar)!She had some and the remaining was lying around!Just as I was wondering what to do(rather than just eat it) with those beautiful lil pinky pearls :) blink blink-Idea!

Lassi is a popular cooler/drink in Northern India- a yogurt based sweet/salty shake.

In this sweltering heat, I detest the idea of having my otherwise favorite tea!I thought let me make a cool refreshing lassi :) My thoughts "why not a pomegranate lassi?" I know pomegranate lassi doesn't sound too typical like the mango lassi, but this was really rejuvenating!

Pinky pearls with lovely spices!

You need
[to make 1 glass of lassi]
Yogurt 1 cup
Sugar/Honey to taste
Pomegranate seeds 2-3 tablespoons
Pistachios few shredded
Clove,cardamom one each

- You just need to blitz all of the above in a mixer and run it until the yogurt gets nice and frothy!You can add water if you want.

- Serve it in a tall glass and ready to cool you down :)

Bread Bhajji

I am a great fan of bread,not that we get too many in India so just play around with the ones we get.Bread bhajis taste with a masala chai :)

you would need

Bread slices (cut in 4s) 6 nos
Besan 1 cup
Water to mix
Salt to taste
Asoefetida a pinch
Coriander leaves (chopped) a tablespoon
Onions 1 tablespoon(finely chopped)
Red chilli powder 1/4 tsp (or as much heat as you need/can add chopped green chillies too)
oil to deep fry

- Mix all of the above except the bread.Mix it into a thick batter so that it gives a nice thick coating to the bread.
- Coat the bread in the batter and drop it in nice hot oil,fry until golden brown.

- Serve with tomato sauce and hot tea :))

Bread Bhajji

I am a great fan of bread,not that we get too many in India so just play around with the ones we get.Bread bhajis taste with a masala chai :)

you would need

Bread slices (cut in 4s) 6 nos
Besan 1 cup
Water to mix
Salt to taste
Asoefetida a pinch
Coriander leaves (chopped) a tablespoon
Onions 1 tablespoon(finely chopped)
Red chilli powder 1/4 tsp (or as much heat as you need/can add chopped green chillies too)
oil to deep fry

- Mix all of the above except the bread.Mix it into a thick batter so that it gives a nice thick coating to the bread.
- Coat the bread in the batter and drop it in nice hot oil,fry until golden brown.

- Serve with tomato sauce and hot tea :))