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Monday, August 30, 2010

Chow Chow (Chayote) fry

I was looking for a quick and simple dish with chayote and came across Nithu's kitchen (http://www.nithubala.com/ ) and got this recipe. She has already done some changes to the original recipe from Geetha Achal's blog (http://geethaachalrecipe.blogspot.com/). Here goes the recipe with my alterations, 


1 medium Chow Chow
2 Green Chilli (chopped)
4-5 Curry leaves
1/4tsp Turmeric powder
1tsp Cumin seeds
1/2tsp Mustard seeds
1/2tsp Urad dal
1 pinch Asafoetida
1/2tsp Black pepper powder
2tsp Oil
How to:
  • Wash, peel the skin, discard the seed and dice the chayote into bite-size pieces.

  • Heat oil in a skillet, add mustard seeds, when it splutters, add urad dal, cumin seeds and asafoetida.

  • Then add green chillies, followed by turmeric powder and the diced chayote.

  • Add salt and saute until it starts browning slightly.
  • Now add curry leaves and continue sautéing until tender and crispy.

  • Switch off, sprinkle black pepper powder, mix well and let sit for a min.

Serve hot with sambar rice.

Friday, August 27, 2010

Rava/Sooji Dosa


1 cup Rava
1 cup Rice flour
1/2 cup All purpose flour (Maida)
3 Green Chillies (minced)
1tsp Ginger (minced)
1tsp Black pepper powder
1 1/2tsp Whole black pepper (optional)
1tsp Cumin seeds
How to:
  • In a big bowl, mix all the ingredients except oil with enough water resulting a lump-free thin batter. (butter-milk consistency)

  • Heat the griddle at high, rub the surface with onion dipped in oil (this avoids the dosa sticking to the griddle/tawa), pour/sprinkle the batter with your hand all over the surface. 

  • (For onion dosa, sprinkle chopped onion over the hot griddle, wait for 30 secs, then pour the batter as usual.)

  • Now add drops of oil over the dosa and spread it over with a spatula.
  • Cook for 3-4 mins or until the bottom side is all browned. Do not flip, as the top side is already cooked.
  • Carefully fold the sides over another and transfer it to a plate.

Serve hot with coconut chutney.

Thursday, August 26, 2010

Tindora/Dondakaya Rice


1 cup Basmati Rice (cooked with salt)
1 handful Tindora (quartered lengthwise)
1/2 Yellow onion (finely chopped)
1 small Carrot (finely chopped)
1/4tsp Turmeric powder
1/2tsp Garam masala powder
5-6 Curry leaves
3/4tsp Cumin seeds
1/2tsp Mustard seeds
2tsp + 1tsp Oil
How to:
  • Heat 1tsp oil in a skillet, add the tindora along with salt and saute until they turn brown and keep aside.

  • Heat the remaining oil in the same skillet, add mustard seeds, when it splutters, add cumin seeds, followed by carrot.

  • Saute'em for a couple of mins, then add turmeric powder and continue sautéing for 3 mins.

  • Add onions, give it a quick mix and saute until tender along with pinch of salt.

  • Add garam masala powder, curry leaves and saute for a couple of mins.

  • Then add the sautéed tindora, mix well and let cook for a min.

  • Now reduce the flame and toss the cooked rice gently into the skillet and check salt for taste.

  • After a couple of mins, switch off and garnish with chopped cilantro.

Serve hot with onion raita.

Sending this dish to the event 'Festive Rice' hosted by Torviewtoronto. (http://torviewtoronto.blogspot.com/)

Wednesday, August 25, 2010

My first award

Hello friends, am very happy to receive this award and very kind of you Akila (Learning-to-cook) to share it with me. Thanks a lot. She has a lovely space with great collection of recipes. If you haven't visited her blog, check it out today.  

There is a rule to unwrap 7 things about me and share the award with 15 blogger friends. Here it goes:

About me
  1. Never tired of shopping esp clothing & cosmetics
  2. Having an affair with dark chocolates
  3. Highly interested in cooking
  4. Always ready to go on road trips
  5. Love bright-sunny day 
  6. Enjoy outdoor activities a lot
  7. Like to shout and scream on amusement rides
Here comes the tough part in alphabetical order,
Friends, kindly accept the awards from me. Thanks again for your support.

Bhindi (Okra) Subzi


1lb Okra 
1/2 Yellow onion (thinly sliced)
1/2 small Tomato (chopped) (optional)
3/4tsp Cumin seeds
1/2tsp Mustard seeds
3/4tsp Amchur powder (dry mango powder)
1/4tsp Turmeric powder
1/2tsp Red chilli powder
1/4 cup plain Yogurt
1tbsp Oil
How to:
  • Wash, dry and cut the okra into 1" pieces and keep aside.

  • Heat oil in a skillet, add mustard seeds, when it splutters, add cumin seeds, followed by onions.

  • Saute the onions until tender, add turmeric powder and continue sautéing for 3-4 mins.

  • Then add the okra, mix well and cook along with salt and chilli powder for 8-10 mins in a medium flame. (Stir every 2 mins to avoid burning at the bottom.)

  • When the stickiness is all gone and the okra starts browning, add amchur powder, give it a quick mix,

  • Now, add the yogurt, stir and cook for a min or until the yogurt is all absorbed.

  • Then add the tomatoes and cook with lid closed for 2-3 mins. (Adding tomatoes gives nice color to the dish.)

Switch off and serve hot with chapathi or steamed rice.

Wednesday, August 11, 2010

Aloo Paratha (Stuffed Indian Flat Bread)

For dough:


2 cups Wheat flour
3/4 cup Water
2tsp Oil
1/4tsp Salt

How to:
  • In a large bowl, mix in the flour and salt together, then add 1tsp oil, mix well, then pour the water and start kneading the dough with your hands. 

  • Add the remaining oil over the dough and knead for couple of mins. (The resulting dough should not be neither sticky nor very hard.)

  • Wrap the bowl and let the dough rest for 15-20 mins.

For stuffing:


1 medium Potato (boiled)
2 green Chilli (finely minced)
1/2 Yellow onion (finely chopped)
2tsp Cilantro (chopped)
1 1/2tsp Ginger-Garlic paste
1/4tsp Chilli powder
1/2tsp Cumin powder
1/2tsp Chaat masala powder
1 1/2tsp Oil
How to:
  • Grate or mash the boiled potato and keep it aside.

  • Heat oil in a pan, add ginger-garlic paste and saute until raw smell disappears.

  • Then add onions and green chilli along with salt and saute until onions are slightly brown.

  • Add chilli powder, cumin powder and chaat masala powder, saute for a min, then add cilantro and cook for another min.

  • Reduce the flame, add the mashed potato, mix well with the masala and cook for a min.

  • Switch off, transfer the masala to a plate and let it cool.

How to roll:
  • Divide the dough into equal pieces, roll each of'em in between your palms and make lemon-size balls out of it.
  • Place the dough on a flat, flour-dusted surface and start flattening the dough around the edges.(Make sure its thick at the center and thin at the edges.)

  • Now place 2tsp of  the filling at the center and start grabbing the sides, bringing it together, seal it and twist the excess dough off.

  • Now, carefully flatten the masala filled dough with a rolling pin. Also make sure its rolled evenly.

  • Remove the excess flour, place it on a hot griddle and cook for a couple of mins.

  • Flip it, apply ghee or butter and cook until it browns evenly on both the sides. 

Transfer it to a plate and serve hot with any curry.


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