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A good start to a day is when you eat right and feel healthy. A bed tea followed by a nice morning stroll do wonders for me. I try to bring variations to what I eat ever morning. Though the best I like for my breakfast is toast and boiled egg. I tried poha (rice flakes sauteed with onions and potato) today.

Ingredients :

1. Rice flakes : lightly soaked in water

2. Onions : finely chopped

3. Potato : diced in small cubes

4. Tomato : diced in small cubes

5. Split green & Red chillies

5. Coriander leaves and lemon for garnishing

Method :

1. Add oil to pan and add mustard seeds and curry leaves

2. Add chopped onions and potatoes

3. Add turmeric , red chilli powder and salt as per taste . Mix nicely and lid to cook for 5 mins.

4. Add the split chillies and rice flakes and mix well

5. Cover with lid and cook for another 2 mins.

6. Garnish with coriander leaves and squeeze half a lemon.

Serve hot with a cup of ginger tea .

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Note : While serving , you can also garnish the poha with Farsan(Haldiram mixture) or Aloo bhujiya (Haldiram Aaloo Bhujiya). It adds to the taste and you will love the crunch while you eat.

 

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This is a quick recipe that can be easily made when you are in hurry and you have left over idli’s from previous night in your refrigerator. I am very fond of idli’s (steamed lentil and rice cake .. ūüôā ) . They are light to eat and yet very filling and nutritious.

Ingredients :

1. Idli’s

2. Carrot – sliced in julians

3. Bell Pepper (red / yellow / green ) – sliced .

4. Tomatoes

5. Onions – sliced

6. Green & Red chillies – split and sliced

7. Curry leaves

8. Coriander and Lemon for garnishing

Method :

All oil to pan . Once heated put in a few mustard seeds to crackle. Add onions and chillies and saute for half a minute. Add in rest of the vegetable. Add salt as per your taste, red chilli powder and lid the pan to cook for 2-3 mins. Add the idli’s (cut them in 4-6 piece each) and gently mix it all. Let it saute for about a minute or two. Garnish with coriander leaves and squeeze half a lemon in it.

Your dish is ready to eat. Wollaahh !!!

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Cooking is an art , that requires skills and lots of patience . Interestingly I do not have either of them. People who know me closely have seen me cooking really quick and fast. I don’t even have patience to slice the vegetables neatly , equally and properly before starting with any dish. For me, it works a little differently. I’ll put the oil in pan and then directly chop the onions, tomatoes in it .. crazy isn’t ?

Well, this weekend I tried chicken cry ,¬†the recipe for which¬†i don’t remember ever. My chicken tastes different every single time. This time it was a very quick dish with lots of bhunofying of the masala with chicken.

Here are the ingredients :

Chicken : 1.25 kg
For Curry Paste :
Onions : 4 large
Green chillies : 4
Garlic Pods : 8
Slices of Ginger
Cardamom 1
Whole Garam Masala (cumin / cinnamon / cloves / cardamoms / red chillies ): as per taste (some people prefer strong flavours)
Coriander powder : 1 table spoon
Turmeric : 1 tea spoon
Red Chilly Powder : 1 Table Spoon
Salt as per taste

Mix it all with a little water into a fine curry paste .

Add mustard oil in pan and let it heat. Then add half onion finely chopped and fry till light pink . Add chicken and mix for a minute. Add the curry paste and bhunofy it till the masala is nicely absorbed by chicken and starts releasing oil.

Make a paste with 3 tomatoes , 1 cardamom , half tea spoon fennel seeds (Sounf) , 3-4 pepper seeds and few strands of javitri (mace).

Add the paste to the chicken and let it simmer. Add enough water for a thick gravy and cook it for another 10 mins. You can even pressure cook it and give it a whistle. Stay alert that you don’t overcook it .

Once done , garnish it with fresh coriander eaves and serve hot with chapatis and rice.

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A day without a cup of tea is a day wasted. I can not imagine my mornings without a hot cup of steaming ginger tea.

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I feel active and fresh after every sip . My recipe for a perfect tea would be

1 cup water
1 cup milk
Grated ginger as per your taste
2 teaspoon sugar
2 teaspoon tea

Boil the water with sugar, tea and ginger. Add the milk and brew for 2 mins.

Perfectos.. That is it…

I also add elaichi (cardamon) to it at times .. If I am in a mood to have a special masala chai…

Going to make my cup of tea now, you guys enjoy yours..

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Aloo Gobhi Capsicum

I always believed that life after marriage doesn’t change… But I was wrong as it does . But I have been enjoying that change all through instead of just few times when it completely freaked me out. Earlier I was never bothered about my breakfasts and lunches. I just used to grab anything and eat. But now every morning the first question in my mind is what to prepare for our tiffins. Though V is not particular to carry a lunch box daily to office, but we still prefer to have home cooked meals. We are served various varieties in our respective canteens, but that we relish only once in few days.

Mostly I give chapattis, vegetable, curd and sweet in tiffin. The vegetable could be a dry or a curry. I ma sharing here aloo-gobhi-capsicum recipe which is quick to make and can be enjoyed with chapati,paratha or puri.

Servings: 2
Potato : 2, cut in small pieces and nicely washed
Cauliflower : 8 small florets
Capsicum : 1 , cut in small pieces.
Onion : 1 medium , chopped
Tomato : 1 medium
Green chillies : 2
Garam Masala: 1/2 teaspoon
Coriander Leaves : finely chopped for garnishing.
ginger : optional
Garlic : optional
Chilly powder: optional
Coriander powder : optional

Put oil in a pan and let it heat. Add in onions and stir till they become light brown . Put around half teaspoon turmeric powder and stir (I often put chopped garlic and ginger also as it gives a new dimension to the dish) . Put in all the vegetables and add salt per taste. If you like it spicy, you can also add red chilly powder and coriander powder . I sometimes even add about half teaspoon curry powder just to bring in that extra taste. Put the lid and cook on low flame for about 5 minutes. Check If the potatoes are partially cooked (75%). Add in chopped tomatoes and cook for another 5 minutes with the lid on. Once the cooking is complete, remove the lid and bhunofy the dish on medium high flame. I personally feel this is the most important part for this dish. All the moisture is evaporated and the dish is completely dry. Also when cooking on high flame while regularly stirring it , please assure it doesn’t get over cooked or stick to the pan. Once done , just sprinkle a little garam masala and season it with finely chopped fresh coriander leaves.

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Daliya Khichdi – A healthy diet food.

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Every Morning is the same story , i sit and think what to make new for breakfast.. and end up experimenting with eggs. I just love them , in any form of recipe. Today i tried a simple recipe. Toasted a few breads and made a sunny side up omlette. To experiment , I sauted a few veggies and served it with toast and egg. Believe me it was just yummmm!!

Things you need :

Eggs , Cilantro or dhaniya leaves , bell peppers , onions , tomatoes , black pepper & salt to taste.

You can also use spinach , boiled/baked potatoes , mushrooms as side serves.

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