December 16, 2010

Mushroom pickle recipe - Alambe lonche

pickle in a bowl
Mushroom pickle is a very simple and easy to prepare dish. Mushroom cooks very fast. If you like tangy taste then this is the perfect side dish to prepare. This pickle doesn't need much of ingredients. It is not durable like other pickles. Mushroom  pickle can be stored in refrigerator for a week

Preparation time - 10 minutes
Cooking time - 10 minutes
Yield - serves 4

  • 200 grams mushrooms 
  • One large lemon sized  tamarind
  • 1 tbsp red chilli powder 
  • pinch of asafoetida powder / hing
  • Oil as required
  • Salt as required

  1. Wash and cut the mushrooms into small pieces.  Soak tamarind in warm water for about 10 minutes.
  2. Squeeze and extract the thick pulp from the tamarind. 
  3. Heat oil in a pan and add asafoetida powder.
  4. Add mushrooms, chilli powder , tamarind pulp and salt. Mix  well. 
  5. Stir  and cook till mushrooms turn very soft.
pickle image

December 10, 2010

Paneer cabbage paratha recipe - Gobi paneer paratha

Paneer cabbage paratha recipe - This paneer-gobi paratha is very simple to prepare, delicious and healthy dish. This is a filling dish and you can pack it in the lunch box too. This is a great dish to eat with any sabzi, pickles, yogurt, chutney or sauce. In this paratha you can add all varieties of vegetables depending upon your liking.

Preparation time - 15 minutes
Cooking time - 20 minutes
Yield - 10 parathas

  • 2 cups wheat flour 
  • 1 cup bengal gram  flour / besan
  • 2 cups finely chopped cabbage
  • 1 cup grated paneer
  • 1 large onion, finely chopped
  • 1 green chilly, chopped
  • 1/2 tsp cumin seeds powder
  • 2 tsp coriander seeds powder
  • 1/2 tsp recd chilli powder
  • 1/2 cup yogurt / curd
  • 1/2 tsp turmeric powder
  • Oil / ghee as required
  • Salt to taste

  1. Heat 1 tbsp of oil in a pan and add cabbage, onions and green chillies. Saute for 3-4 minutes and cook covered till the onions and cabbage become soft. Remove from the heat and keep aside to cool.
  2. Once the cabbage onion mixture cools,  add the grated  paneer, wheat flour, besan, cumin seeds powder, coriander seeds powder, red chilli powder, yogurt,  turmeric powder, garam masala powder and salt.
  3. Apply oil on the palm of your hand and knead the mixture very well to make a soft and smooth dough. Add more yogurt if required to make a rolling consistency dough.
  4. Take a small orange sized dough and dust it with wheat flour. Place this dough ball on a chapati board and roll out to a  medium thick paratha. 
  5. Then heat a griddle and apply ghee or oil on it. Shallow fry the paratha till brown spot appears from both sides. Serve hot with  chutney, yogurt, pickles,sabzi, sauce and ketchup.

December 8, 2010

Oats uttapa or uttapam recipe

uttapam in a serving plate
Oats uttappam recipe - We all know that oats are very nutritive and low in calories. Varieties of dishes can be prepared with oats. Oats porridge is a very popular dish usually prepared in every house hold in India. But eating porridge for breakfast is very boring. So, I make oats uttappam and serve it with coconut chutney. This is very healthy, filling dish and keeps you energetic till lunch. 

Preparation time - 10 minutes
Cooking time - 20 minutes
Yield - 4 parathas

  • 1 cup oats
  • 2 tbsp semolina / rava
  • 2 tbsp bengal gram flour / besan
  • 1/2 tbsp. sugar or jaggery
  • 1/4 cup grated fresh coconut 
  • 1 tbsp yogurt / curd 
  • 1 onion, chopped
  • 1/2 inch ginger, chopped
  • 1 small sized tomato, chopped
  • 1 green chili, chopped
  • 1/4 tsp turmeric powder
  • Salt to taste
  • Oil or ghee as required

  1. In a large bowl, add all the ingredients except oil. Add little bit of water and mix well to make a soft dropping consistency batter. Keep it aside for 10 - 15 minutes.
  2. Heat a nonstick pan on a medium flame and apply ghee or oil on it.
  3. Spread the batter on the pan to form a round and medium thick uttapam 
  4. Pour 1/4 tsp of ghee around the edges.
  5. Cook covered on a medium flame till the base turns golden brown. 
  6. Remove the lid, flip the uttapam and cook till golden brown.
  7. When done, remove the oats uttapam on a serving plate. Serve hot with ghee and coconut chutney.
oats uttapam in a serving plate

Gardudde paays recipe - Sorekayi payasa - White gourd kheer

sorekayi payasa in a serving bowl
Gardudde paays recipe - This is a traditional kheer of Karnantaka. White gourd is called as sorekayi in kannada and gardudde in konkani. This kheer is very simple to prepare and quickly gets ready. White gourd doesn't take much time to cook. This kheer or payasa has full of coconut and cardamom flavour. Semolina or rava is used as a thickening agent, otherwise the kheer may turn watery. Instead of rava, rice flour or raw rice paste can also be used.

Preparation time - 15 minutes
Cooking time - 15 minutes
Yield - serves 2

  • 1/2 cup bengal gram / chana dal
  • 2 cups peeled, grated white gourd 
  • 1 ½  cup grated coconut
  • 2 cardamoms, powdered
  • 1 ½  cup jaggery
  • 4 tbsp rava / samolina
  • 1/2 tsp ghee

  1. Boil 2 cups of water and cook bengal gram till it turns very soft. Drain excess water and keep it aside.
  2. Fry rava with ghee on a low flame for a few minutes and keep it aside. Grind coconut and Jaggery together with little bit of water and keep it aside. 
  3. Boil a cup of water, add the white gourd. and cook till soft.  Add cooked chana dal and mix well. Further boil it for a minute.
  4. Then add rava and stir continuously to avoid lumps. Add water if required. Cook  it for 4 - 5 minutes.
  5. Then add the coconut and jaggery mixture. Stir continuously while boiling. Add water to get the desired consistency.
  6. Simmer till the kheer becomes thick. Remove from the flame and add cardamom powder. Mix well. Garnish with dry fruits and serve hot or cold.
sorekayi payasa

June 29, 2010

Paneer capsicum stir fry recipe - Paneer shimla mirch sabzi

Paneer capsicum stir fry recipe - This is a healthy protein rich dish. It is very easy, quick and simple to cook. Protein is essential in building muscles, restoring and replacing tissues and maintaining a healthy and hormonal system. Milk is an excellent source of Protein. The best way to take milk is in its soured form, which is yogurt and cottage cheese or paneer.

Preparation time - 10 minutes
Cooking time - 15 minutes
Yield - serves 2

  • 1 cup paneer cubes
  • 2 large sized onions
  • 2 capsicums
  • 2 tomatoes
  • 4 -5 curry leaves
  • 2-3 broken dry red chillies
  • ¼ tsp ginger paste
  • ¼ tsp garlic paste
  • ½ tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp coriander powder
  • ¼  tsp cumin seeds powder
  • ½ tsp garam masala
  • few coriander leaves
  • Oil as required
  • Salt to taste

  1. Wash the capsicums, cut and remove the rind and seeds. Chop them into small pieces. 
  2. Wash the tomatoes, cut into long strips and remove the seeds.
  3. Cut the paneer into cubes and chop the onions into small pieces.
  4. Heat the oil in a pan, add dry red chilies and curry leaves. 
  5. When they crackle nicely, add chopped onions  and  saute for a minute. Now add the other ingredients except paneer and  saute for a minute.
  6. Cover the pan with lid and cook till the tomatoes become soft. Stir in between.
  7. When the tomatoes become soft,  add paneer cubes and salt and saute for 2-3 minutes.
  8. Cook covered on ow flame till the capsicums become soft.
  9. If it  is too dry, sprinkle a very small amount of water over the paneer.
  10. When done, turn off the flame. Garnish with chopped coriander leaves. 
  11. Serve hot with chapathi or roti.

May 22, 2010

Tawa paneer tikka recipe - Tawa fried paneer tikka

Tawa paneer tikka recipe - This tikka  is a delicious snack which can be served as a starter or as a side dish. Instead of oven this tikka is prepared by shallow frying on tawa, hence it is called as tawa tikka. This is one of my favorite paneer dishes that I would like to prepare often. This snack is crispy from outside and soft from inside. The roasted onion and capsicum  (bell pepper) adds an exotic flavour and taste to the tikka. 

Preparation time - 15 minutes
Cooking time - 15 minutes
Yield - serves 2

  • 6 -7 paneer cubes
  • 1 capsicum
  • 1 onion
  • 4 tsp fresh cream
  • 1 tsp ginger-garlic paste
  • 1 tsp red chilli powder
  • 1/2 tsp cumin seeds powder
  • a pinch of ajwain / carom seeds
  • 1/4 tsp garam masala
  • 2-3 tsp corn flour
  • 2 tsp butter
  • 2 tsp lemon juice
  • 4-5 tsp oil
  • Salt to taste
  1. Cut the paneer  into cubes. Wash and remove the stems, rind and seeds of capsicum. Cut it into long strips. Peel the onion, cut into  halves and separate each layer.
  2. Roast capsicums and onions in butter and salt. Keep it aside.
  3. Mix together the cream, ginger-garlic paste, red chili powder, cumin powder, ajwain, garam masala, corn flour and salt and make a smooth paste. Add little water if required.
  4. Combine together the paneer cubes and the above prepared paste. Mix well and keep it aside to marinate for 15 minutes.
  5. Heat a pan on a medium flame. Apply some oil on it.  Place the paneer cubes one by one and cook on a low flame.
  6. Keep flipping the paneer cubes till they turn golden brown on all sides. Remove from the griddle.
  7. Immediately apply butter and sprinkle lemon juice. Serve hot with roasted capsicum and onions.

May 6, 2010

Methi thepla recipe - Methi paratha

methi thepla in serving plate
Methi thepla recipe - is a very popular Indian flat bread prepared with fenugreek leaves and wheat flour. This is traditional Gujarathi thepla is usually served with pickles and yogurt. You can prepare it for breakfast, lunch or dinner. It is a durable dish which can be carried in the lunch box while travelling. Friends, try out this methi thepla to have a traditional taste of North Indian cuisine.

Preparation time : 20 minutes
Cooking time 20 : minutes
Yield : 5 theplas 
Recipe type : Breakfast, lunch
Cuisine : Indian

  • 1 cup chopped fenugreek leaves / methi leaves
  • 1/4 cup split bengal gram flour / besan
  • 1 tsp turmeric powder
  • 1½  tsp chilly powder
  • 1 tsp coriander seeds powder
  • 1/2 tsp cumin seeds powder
  • 3 tbsp curd / yogurt
  • 1 cup wheat flour
  • 2 tsp ghee / oil 
  • Oil or ghee for shallow frying
  • Salt to taste


1.  Wash and chop the fenugreek leaves. Put the chopped methi leaves into a large plate. Add  all the ingredients except  oil and knead it to a soft dough. Use some yogurt  if required.

2.  Apply oil on the palm of your hand  and knead the dough very well to make it soft and smooth.
mix all ingredient to make dough
2.  Then divide the dough into 5 equal portions  and shape them into small orange sized balls.

3.  Roll one dough ball into wheat flour and place it on a chapathi board. Roll out a thin and round thepla using the rolling pin.
4.  Heat a griddle and shallow fry the thepla till dark brown spot appears  appears from both sides.
shallow fried methi thepla

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