Wednesday, April 30, 2014
KEERAI MASIYAL PURÉED GREENS MY MOM’S METHOD
This is my favorite greens dish. My mom usually makes this on weekends to go along with fish. The ingredients used here are very less and my mom only uses amaranth greens for this dish. I couldn’t find those here in US, so I have used baby spinach. Baby spinach is very mild and doesn’t taste bitter. Any other greens like Swiss chard or regular spinach can also be used, but bitter-tasting greens should be avoided since tamarind is not used here.
INGREDIENTS:
1. Greens like amaranth or spinach, 1 big bunch.
2. Garlic, 1 clove.
3. Green chilies, 2.
4. Salt, as per taste.
5. Dried red chilies, 2.
6. Cumin seeds, ¼ teaspoon.
7. Mustard seeds, ¼ teaspoon.
8. Grated or dried coconut, ¼ cup. (low-fat dried coconut powder can also be used here)
PREPARATION:
Clean the greens well and remove the thick stalks. The greens need not be chopped. Peel the garlic and keep aside. Steam the greens along with the garlic and green chilies by adding a little bit of water. I usually add everything in a pan and let it simmer closed for 5-10 minutes until the water evaporates and the greens wilt. Let it cool. Once cooled add the contents to a blender, along with some and grated coconut and blend into smooth paste. If needed, some water can be added for the desired consistency. Transfer the contents to a bowl. Heat a small pan with a tablespoon of oil. When the oil is hot enough, add the mustard seeds and let it splutter. Then add the cumin seeds and dried red chilies (can be broken or left whole) and fry for a few seconds. Pour the seasonings over the pureed greens, mix well, and serve with rice.
Tuesday, April 29, 2014
Cake Alaska
Ingredients
- Butter 8 ounce
- Sugar 8 ounce
- Flour 6 ounce
- Cocoa powder 2 ounce
- Baking powder 2 tsp
- Vanilla essence 1 tsp
- Eggs 2
- Cooking Chocolate (melted) 4 tbsp
- Milk 4 tbsp
- Vanilla ice cream as required
- Fresh Cream for Topping
- Beat butter and sugar, till light and fluffy.Add in eggs one by one then fold in the sieved mixture of flour cocoa and baking powder. Pour mixture in a greased 8 inches round sandwich tin.
- And bake for 30 minutes on 180 degrees. Remove and cool cake.Put 1 cake in a platter. Fill with scoop of vanilla Ice Cream. Cover with second cake on top. Top with melted chocolate. Drizzle with cream and serve immediately.
Monday, April 28, 2014
Pizza sandwich
Ingredients
- Bread slices 8
- Butter 4 ounces
- Capsicum chopped into tiny cubes 1
- Tomatoes 1 chopped into tiny cubes
- Onion chopped into tiny cubes 1
- Chicken tikka meat finely cubed 1
- Olives chopped 4 to 6
- Oregano leaves 1 tsp
- Grated cheddar cheese 1 cup
- Salt and pepper ½ tsp each
- Pizza sauce ½ cup
- Crushed red pepper ½ tsp
- Apply butter on all bread slices, mix the onion, tomato, capsicum and chicken tikka into a bowl, add to it all the seasonings, cheese and sauce, mix well, place one slice of bread on the sandwich toaster, top with filling, place another slice of bread on top, toast the sandwich for 5 minute till golden, repeat for remaining bread slices and mixture.
Sunday, April 27, 2014
Rhubarb and Ginger Zinger!
I thought about making the schnapps, but somehow it was the Homemade Rhubarb Syrup that appealed to me. The recipe is just sooooo easy: two cups sugar, two cups water, 6 or 7 stalks of rhubarb, washed trimmed and finely sliced. Check out the method, also extremely easy, at The Paupered Chef. I sterilised a jar and have been storing the glorious pink stuff in the fridge waiting for the weekend to come around again.
Rhubarb and Ginger Zinger
250ml Rhubarb Syrup
1 small orange
bottle of Crabbies Alcoholic Ginger Beer or a bottle of non-alcoholic ginger beer
1 slim stick of rhubarb
1 strawberry
some mint
cocktail stick or skewer
1. Cut the orange in half, squeeze one half and put the juice in the bottom of a tall glass. Cut a slice from the other half of the orange and make a cut into it so it will sit on the glass.
2. Take the stalk of rhubarb, split the top downwards with a knife several times until it starts to splay out, put it cut side down into a glass of iced water (this will help it to bend)
3. Pour 250ml Rhubarb Syrup into the glass
4. Top up with Crabbies AGB or, for a non-alcoholic cocktail, ordinary ginger beer.
5. Remove the rhubarb stick from the water, dry with kitchen paper and place with the flower upwards into the glass.
6.Thread the strawberry and mint onto the cocktail stick or skewer (I used a bbq skewer and cut it to size) and lay across the top of the glass
7. Add the slice of orange and enjoy.
The rhubarb can be used to mix the ingredients before drinking, but its fun to leave the layers of different ingredients showing when you serve.
Saturday, April 26, 2014
APPLE COCO DRINK
Ingredients:
- Milk 250 gm
- Apple Juice 2 cups
- Ice Cream ½ cup
- Apples (chopped) 1 cup
- Coco powder 1 tsp
- Ice Cubes as required
- Take 250 gm milk, 2 cup apple juice, ½ cup ice cream, 1 tsp coco powder and some ice cubes in the blender and blend it. Pour them in the serving glass and garnish it with chopped apples.
Friday, April 25, 2014
How many calories is your roti
Definitely not the slim 55 cal roti!(For representational purpose only)
While calorific values of general food stuffs is readily found on the internet, roti or Indian bread is a tough one to estimate, because no two people make rotis of the same size or thickness. Some may add oil to bind the dough, some like to coat fresh rotis with a layer of melted ghee to keep them soft and fragrant.
Since a lot of friends ask me about how many calories does a roti add to your diet, I decided to do some basic calculations and came up with this method, where each one of you can calculate the calories in your roti.
This is how I make rotis in everyday cooking -
1 cup whole wheat flour (atta)
water to make dough
1 tsp oil in the end to knead dough till smooth and non-sticky
I make 8 rotis from 1 cup flour.
1 cup whole wheat flour is roughly 400 calories
1 tsp oil is 40 calories
440/8 gives 55 calories per each roti that I make at home.
How can you calculate for your roti?
1. If you are not sure if yours is whole wheat flour - check for the calories provided by 100 g of your wheat flour brand (will be given on the packing in Nutriton information)
100 g of whole wheat flour is roughly 3/4 cup
To get the calories per one cup of your brand of whole wheat flour : Multiply the calories in 100 gram by 4/3.
This gives you the calories per cup of flour (a)
If the pack does not mention nutritional info (as would be the case where the atta is ground in the mills in many homes in India) - you can take a rough figure of 400 calories per cup of whole wheat flour.
For eg: If your package says that 100 grams provides 330 calories, then 1 cup will give 330 X 4/3 which is 440 calories.
While making rotis, measure out exactly one cup of flour and use water as necessary to make dough.
2. Note the number of teaspoons of oil you use while making dough.
Add 40 calories per teaspoon of oil. (b)
3. If you use ghee in the end, add 120 calories per tablespoon of ghee. (c)
4. Count the number of rotis that you made from 1 cup of flour (d)
5. Calories per roti will be (a+b+c) divided by d
Eg: If I made 8 rotis from 1 cup flour using 1 tsp of oil and 1 tbsp of ghee, it will be
(440 + 40 + 120) / 8 = 75 calories per roti
The same calculation applies to parathas or naan, where the number obtained from one cup of flour will be much less, also more fat used in their preparation making them high calorie.
After all the depressing talk about calories, heres something to smile about!
Latest on The Feel Good Blog : A Happiness Scrapbook
Wednesday, April 23, 2014
Chettinad Pavakkai masala Bitter gourd or karela curry
Since my childhood, I have an aversion towards pavakkai and my mom never cooked it. After marriage also I never turned towards this vegetable. I found this vegetable in some form or the other in the lunch box of one of my colleagues in the computer science department. One day, I asked her.” Are you a sugar patient? Why do you take pavakkai almost every day? She quietly took one spoon of rice mixed with pavakkai kuzhambu and gave it to me. I tasted it and I didn’t find much bitterness, but the taste of the rice never left my tongue .I asked her the recipe. She told me that the way we cook the curry is very important to take away the bitterness from the curry. The same evening I got bittergourd from the market and made the curry next day. Even my younger daughter liked it very much. From that day, I regularly bought bitter gourds and tried cooking in different ways. My favorite is chettinad pavakkai masala which can be mixed with rice as well. I usually add a teaspoon full of jaggery at the end to this curry. The sweetness along with bitterness doubles the taste of the curry. I almost believe that there is no other vegetable to beat the taste of pavakkai if cooked properly. When diabetic people are at home jaggery can be avoided.
Tricks to reduce the bitter taste in bitter gourd or pavakkai curries
While buying bittergourds don’t go for dark green ones. They will be very bitter. Remove some of the sharp green portions from the outer skin. Always use little bit extra oil for pavakkai masala than usual. Keeping the stove in slow fire and cook the pavakkai pieces in the oil itself. For 2 medium sized pavakkai, 2 table spoons of oil is enough
Ingredients
Pavakkai-2(medium sized)
Small onion-30 or big onion 2
Tomatoes-2
Garlic-10
Sambar powder-2 teaspoons
Tamarind juice-1/2 teaspoon
Coriander leaves-little
Mince the onions and tomatoes in a chopper or cut the onions and garlic into very small pieces. Rotate the tomatoes once in a mixie to crush them. Cut the pavakkai also into small pieces.
Procedure
Keep the kadai in the stove. In two table spoons of oil season the curry with 1 teaspoon of mustard, 1 spoon small jeera and curry leaves. After the mustard seeds splitter, add the minced onions, garlic and sauté till they turn transparent. Now add the pavakkai pieces and keep the stove in medium flame and cook the pieces without adding water. When you feel that the pieces are almost cooked add the crushed tomatoes sambar powder and the required salt and the tamarind juice. Let this cook for 5 more minutes .Now add 2 teaspoons jaggery and keep the stove in sim. You will notice oil separating. Now switch off the stove. If desired it can be garnished with coriander leaves.
Tuesday, April 22, 2014
A Big Job in Little Rock
Im heading off to historic Little Rock, Arkansas, to shoot a series of videos for a new corporate client. I leave today, and will return Thursday. I cant give any details at this time, but you will see the fruits (not a hint) of my labor on this blog at some point. As usual, you can follow along with my adventure on Twitter. By the way, I do have some new video recipes already filmed, which Ill post as soon as I can finish the editing. Stay tuned!Monday, April 21, 2014
Jalebi
Ingredients
- Flour 750g
- Soda bi carbonate 3g
- Cream of Tartar 2g
- Rung kat a pinch
- Yellow food color as required
- For the sugar syrup
- Water 1/2kg
- Sugar 1 -1/2kg
- Kewra a few drops
- In a large bowl mix together 1/2kg flour and sufficient water to a smooth and pouring consistency batter .Cover and keep aside for 2 days.Add the remaining flour along with the soda, cream of tartar, food color and rung kat. Whisk well. If the mixture is too thick add a small amount of water.
- Heat sufficient ghee in a kadai on medium heat. Pour some batter onto a jalebi cloth, gather the edges and make a tight potli. Squeeze round spirals into the hot ghee and deep fry, turning them over gently a few times, till they are evenly golden and crisp.
- To prepare the sugar syrup cook sugar with 1/2 kg water in a deep non-stick pan on high heat, stirring continuously, till the sugar dissolves.Soak the jalebi in sugar syrup for 2-3 minutes and serve hot.
Sunday, April 20, 2014
Cranberry Banana Smoothie
 |
| Lip-smacking cranberry banana smoothie. |
Heres a quick and simple cranberry infused recipe for breakfast that is refreshing, tart and food allergy friendly (around our humble casita, anyway). Its dairy-free, soy-free, egg, corn and nut free. And naturally, its you-know-what free. Spring is around the corner, Babycakes.
Are you ready? Are you feeling a little bloated and pasty? Do you crave something light and refreshing?
Something to wake up your winter saturated taste buds?
I knew it. Pucker up.
Cranberry-Banana Smoothie - A Dairy-Free Recipe
You dont have to be a vegan to appreciate this quick and easy breakfast. Cranberries make it tart- so please taste test and adjust the sweetness to your liking.
Ingredients:
1/2 cup frozen organic cranberries
1 small ripe banana, peeled, sliced (frozen bananas rock)
1 cup cold non-dairy milk
A splash of cranberry juice
1 tablespoon raw agave nectar, to taste
1-2 tablespoons vanilla rice protein powder, to taste
Instructions:
Combine the ingredients in a blender, cover and blend on a lower speed to process the cranberries. Add an ice cube or two if you like it super cold.
Rev it up to high till smooth and frothy.
Grab a straw.
Sip.
Feel the cranberry love.
Serves 1.
Saturday, April 19, 2014
Pomegranate Rasam Spicy pomegranate lentil soup
(Steaming hot!!) Pomegranate Rasam
Pomegranate-BBC news calls this the fruity panacea. Packed with anti-oxidants (note the ruby red colour), its known to protect the heart, prevent prostate cancer, reduce LDL (the bad cholesterol). Its rich in ACE Vitamins and iron, and no wonder doctors and many others are recommending a glass of pomegranate juice as a part of everyones diet.
Fortunately, its available in India pretty much all the year round and this is one fruit, the more I read about it, the more I am convinced of its goodness.
Guess what I did with these ruby red seeds??
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Thanks to all those who took part in the guessing game. This time, no one came close to guessing though - probably because the veteran guessers like Priya, Neelu, Sumitha, Priya (Akshayapaatram), Sudha, Lalitha, Krishna Arjuna etc didnt make attempts :)
The picture at the top reveals what I made with the pomegranate seeds- Rasam indeed.
Rasam is soul-food for any Tamilian. Be it a simple tomato rasam or the more exotic varieties like Mysore Rasam, Lemon Rasam or the fruity varieties made with pineapple, pomegranate, mangoes and so on...
Ingredients:
1/2 cup Toor Dal -pressure cooked with 3 cups of water and turmeric
A small lemon sized ball of tamarind, soaked in water
One medium pomegranate shelled / 1 cup of shelled fruit
Small piece Jaggery (optional)
Pinch turmeric powder
Pinch asafoetida
2 tsp rasam powder (store bought brand like MTR or homemade)
(Rasam powder is a grounded mix of red chillies, coriander seeds, red gram dal, peppercorns and cumin seeds. Every home has its own recipe for rasam powder. I just borrow a bottle from mom)
For tadka: 1 tsp ghee, 1/2 tsp cumin seeds, 1/4 tsp mustard seeds, 8-10 curry leaves, 2 green chillies slit length-wise
Salt to taste
Method:
1.Place the shelled fruit in a mixer with some water. Grind well to extract juice and strain using a tea strainer. Keep the juice aside. This will come roughly to 3/4 cup.
2.Remove tamarind extract-to make upto 1 cup and keep aside.
3.In a pot/ a heavy bottomed vessel, place the mashed toor dal. Add a pinch of turmeric powder, pinch of asafoetida, rasam powder, salt, jaggery and the tamarind extract. Mix well and let it come to a rolling boil. Let it boil for 2-3 min. Take the vessel off the flame.
4.In a tadka ladle, heat the ghee. In hot ghee, add the ingredients for tadka. When they begin to crackle, put it into the rasam pot. Add the pomegranate juice and keep covered until you serve.
This rasam is bursting with flavours- sweet, tangy, spicy. Served piping hot on a rainy day- it is heavenly bliss.
Note:
~You may garnish with finely chopped coriander.
~Rasam can be served as an appetising soup or to be eaten with rice and ghee.
~Some freshly cracked black pepper on the top can make this an ideal home remedy for the sniffles. Call it the vegetarians chicken soup :D
~Mango / Pineapple / Lemon rasam can be made in a similar fashion. Idea is not to boil the rasam after the fruit juice has been added.
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I present this recipe for the following events:
Cates ARF Tuesdays since Pomegranate is one of the richest foods when it comes to AOs
Kalyns weekend herb blogging which is hosted this week by Gabriella of My life as a reluctant housewife
Revathys FMR #7 -Comfort food as I was brought up on simple homely food like this
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Check out:
Indiras recipe for tomato rasam
This recipe has taken inspiration from my grand-aunt -Mythili mami in Chennai who probably makes the most amazing traditional Tamil food.
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Disclaimer: Any resemblance in recipe idea, pictures, words is purely co-incidental.
pomegranate panacea Healthfood Weekend herb blogging WHB ARF Tuesdays Rasam Appetiser Soup
Indian soup South Indian Cooking
Friday, April 18, 2014
Food Blog Events
We all know that we can relate good food to memories and special people in our lives.
Here we have a fabulous round up of delicious recipes and peoples fond memories.
Make sure you visit all of the entries to Jeenas foodie event as they are all amazing and so diverse, you too will love them.
See below all entries:
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Nasi Lemak
(Coconut flavored steamed rice)
Lynns tasty steamed rice dish is cooked using rich coconut milk and is served along side dried anchovies, sambal or chicken or fish otah.
It sure does look very tasty so why not go and check out Lynns wonderful family recipe post for yourself?
See Nasi Lemak Recipe Here
Lisa has entered a beautiful Strawberry and Pineapple Parfait Recipe that her lovely Nana used to make for her. Lisa has adapted this recipe to how she can remember and I am sure it tastes just as fabulous as her Nanas recipe.
Lisa uses Nilla Wafers and low fat yogurt and whip to produce a delicious low fat dessert topped with fresh strawberries. It sounds pretty amazing to me and looks like the perfect low fat dessert to enjoy anytime.
Why not go check out Lisas story about this recipe by stopping by her blog to check this delicious recipe out.
See Strawberry and Pineapple Parfait Recipe Here
Suma reminisces about her family in Kerala and Mumbai when cooking this delicious recipe. She talks about when her family cook these recipes that it feels like they are showing their love towards her.
Sumas recipe uses ground soaked rice along with tamarind, spices, coconut and fresh methi leaves. It sounds very tasty and looks just as delicious.
Why not check out Sumas post about her this family favourite recipe?
See Methi Leaves Dosa and Unndi Recipe Here
Picture of Sumas unndi recipe.
**************************************************************Priti has entered tasty Besan Puri Recipe which she cooks using besan flour, chilli and saunf. This is a great recipe that can be cooked easy and quick just as she says on her food blog.
Priti shares very fond memories of her mother, sisters and friends when she cooks her delicious besan puri recipe. She speaks of enjoying eating her fresh hot besan puris so much that it will make you want to cook and eat one too.
Why not go and check out Pritis blog for yourself and read her family story about cooking this wonderful recipe. It sure looks like one tasty treat to me.
See Besan Puri Recipe Here
Picture of Pritis besan puri recipe.
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Meedo has entered a wonderful Esh al bulbul Recipe which is eaten at the Islamic month of Ramadan with her family. Meedo and her sister Zainab enjoy this delicious recipe every year with family and friends.
Meedos Esh al bulbul recipe uses Konafa which is a shredded pastry used in Arabic cooking. It is baked with nuts dipped in a delicious orange blossom or rose water syrup.
Meedo shares a blog with her sister Zainab who both cook fantastic Arabic recipes.
I know you will love this fabulous recipe so why not go check it out for yourself?
SeeEsh al bulbul Recipe Here
Picture of Meedos Esh al bulbbul recipe.
Giz entered a beautiful Strawberry Rhubarb Cake Recipe. This delicious cake recipe uses fresh rhubarb and strawberry jello with sour cream to produce a delicious cake that is finished off with a lovely cinnamon and walnut streusel topping.
Giz talks about how merely reading the hand written recipe brings a smile to her face of the memories it brings back of her parents having friends around to visit. This cake looks so tasty and I know you will just love to read her story about cooking this wonderful recipe.
See Strawberry Rhubarb Cake Recipe Here
Picture of Gizs strawberry rhubarb cake recipe.
JZ has entered a tantalizing Noodles with Peanut Sauce Recipe. Her fabulous recipe uses fresh carrots and spring onions with a sauce including creamy peanut butter, soy sauce and sesame oil in the ingredients, delicious.
JZ talks about how any form of pasta brings back such fond childhood memories of eating noodles. Her noodles and peanut sauce recipe looks so very tasty indeed and you will love to hear her memory of it.
See Noodles with Peanut Sauce Recipe Here
Chocolate Glazed Oatmeal and Peanut Bar Recipe
Prudy has entered a fabulous Chocolate Glazed Oatmeal and Peanut Bar Recipe. She uses a tasty home baked peanut butter cookie mix, spreads warms peanut butter over the top and finishes with a silky chocolate glaze.
Prudy talks about how her and her sister used to indulge in these delicious peanut bars whilst both being pregnant.
It brings back great memories for Prudy when she cooks this wonderful recipe, you really must read her story about her memories of cooking this recipe.
See Chocolate Glazed Oatmeal and Peanut Bar Recipe Here
Picture of Prudys chocolate glazed oatmeal and peanut bars recipe.
Bharti has entered a wonderful Burnt Garlic Tomato Chutney Recipe. She cooks down fresh tomatoes and adds fresh toasted garlic and chilli to produce this tantalizing dish.
Bharti used to love eating this recipe cooked by her mother. Her recipe sounds and looks amazing so you must go check it out.
See Burnt Garlic Tomato Chutney Recipe
Picture of Bhartis burnt garlic tomato chutney recipe.
Dhivya Vikram has entered a fabulous Athirasam Recipe. Her delicious recipe uses deep fried ground rice and a lovely jaggery and cardamon syrup.
Dhivya speaks of her grandmother cooking these delicious Indian sweets at festivals. This is one of her favourite recipes and I sure can see why as they look fantastic definitely a delicious sweet for me. Why not go check out Dhivyas story about her Athirasam and see how she cooks them on her blog.
See Athirasam Recipe Here
Picture of Dhivya Vikrams athirasam recipe.
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Lucy has entered a tasty Salad Nicoise Recipe. Lucys husbands grandmother was French in origin and served this delicious salad for her whenever she visited.
Her fabulous salad nicoise recipe consists of baby red potatoes, boiled eggs, lettuce and much more, all topped off with a tasty dressing of olive oil, anchovies and balsamic vinegar.
Why not go check out Lucys story and full recipe to this delicious summer dish.
See Salad Nicoise Recipe Here
Picture of Lucys salad nicoise recipe.
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Cheryl has entered a Lovely Nanaimo Bars Recipe. She got this delicious recipe from a friend who she has fond memories of, there was never any of the Nanaimo bars left when Cheryl and her freind cooked some because they tasted so good.
Her recipe is gluten and dairy free and uses a base of chopped nuts, a filling of soaked macadamia nuts and sweet rice flour and is covered with a delicious choclate topping.
Why not go check out Cheryls story and full recipe to this delicious healthy treat.
See Nanaimo Bar Recipe Here
Picture of Cheryls nanaaimo bar recipe.
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Ivy has entered a lovely stuffed silver beat leaves recipe. Cooking this recipe brings fonds memories of her mother in Cyprus.
Ivys recipe is similar to the stuffed vine leaves recipe dolmades, she uses silver beat leaves for her recipe and beef and rice for the stuffing. Also Ivy writes all about silver beat leaves on her post.
Ivys post is very interesting as she speaks about political events that happened in Cyprus a long time ago which Ivy feels very strong about. I can not comment about political events as I wish to stay "neutral", however I am sure you will have your own views and can judge for yourself.
Why not go check out Ivys memories and full recipe on her wonderful food blog.
See Stuffed Silverbeat Leaves Recipe Here
Picture of Ivys koupepeia me lahana recipe.
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Chutney Pudi Recipe
Deepthi Shankar has entered a wonderful chutney pudi recipe. Her delicious recipe brings back memories of her mother cooking it and serving it for her with hot rice in her school days.
Deepthis tasty chutney pudi recipe is made up of various ingredients including tamarind, coconut, curry leaves and bengal gram that are ground into a delicious lentil powder. serves this tasty recipe with rice, roti, dosa and more.
Why not go check out Deepthis food blog to see her delicious post for yourself?
See Chutney Pudi Recipe Here
Picture of chutney pudi recipe.
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Potato and Baby Shrimp Curry Recipe (Chena kuni recipe)
Vani has entered a tantilizing Potato and Baby Shrimp Curry Recipe. She talks about wonderful memories of her brothers and mother which are very heart warming.
Vanis recipe uses fresh or dried baby shrimps with poatoes and an aray of Indian spices to form her delicious curry recipe.
Please do visit her fabulous food recipe blog to read about her beautiful memories and tasty curry recipe.
See Potato and Baby Shrimp Curry Recipe Here
Picture of potato and shrimp curry recipe.
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Tomato and Onion Chutney Recipe
Radhika has entered a delicious tomato onion chutney recipe. She talks about her grandmother picking fresh tomatoes from the garden to eat. Radhika has wonderful memories of lots of vegetables growing in her garden.
Her wonderful recipe is made up of tomatoes, urad dhal and mustard seeds to produce a delicious chutney as you can see on her picture.
Why not go and check out her full story and tasty recipe?
See Tomato Onion Chutney Recipe Here
Picture of Radhikas tomato onion chutney recipe.
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Hash Brown Recipe
To see my very own entry to this lovely food event click the link below to find out more.
See Hash Brown Recipe Here
Picture of Jeenas potato hash brown recipe.
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A BIG THANK YOU..
To everybody who entered their recipe into my food blogging event!
I really thoroughly enjoyed reading everybodies wonderful recipes and reading about those lovely heart felt memories you all have.
Please do stop by each and every blog on this food event round up as I know you will enjoy reading them so much.
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Keep logging on to Jeenaskitchen. for more newly updated recipes and stay tuned for Jeenas new up and coming event very soon!
Thursday, April 17, 2014
Beef Guinness Stew – Drinking AND Eating Beer on St Patricks Day
Wednesday, April 16, 2014
Russian Venigret Salad Cалат Bинегрет
Ingredients:
4 large beets
2 med potatoes (yellow is the best)
3 med carrots
1 med sweet onion
Sauerkraut {Квашеная капуста} to your taste
Oil ( I like to use grape seed oil and a few tbs of sunflower oil)
Salt to taste
Paneer Frankie Veg Kathi Roll
I taught why not try in our home, and made this yummy snack this weekend. I and my husband enjoyed them a lot!!!
- Combine all purpose flour/maida, salt and mix.
- Add 1 tsp of oil and rub it into the flour.
- Add mashed potatoes and mix well.
- Add little water at a time to form soft dough.
- Knead for couple of minutes.
- Drizzle a little oil over the dough, cover it and rest if for 15mins
- Meanwhile prepare filling
- In a bowl take paneer, mashed potatoes, chaat powder, chilli powder, salt, coriander powder, garam masala powder and mix well and keep aside
- Now in cooking vessel take oil heat it.
- Add chopped green chillies and fry for a minute.
- Now add above paneer, potato mixture and cook for 10 mins by stirring in between.
- Take off from stove transfer into a bowl and let it cool.
- Now to make rotis, divide the dough into 5 equal balls.
- Like chapati’s take one ball flatten it, dust it with some all-purpose flour and make roti’s.
- Place on the hot Tawa and allow it to cook on both sides till you see the dough color change and bubbles start to appear.
- Lastly put the cooked rotis on high flame directly and allow it blow up (like pulaka) and keep aside.
- Add chopped onions, coriander leaves and lemon juice to the above cooled paneer mixture and divide them into 5 parts.
- Now assemble them to rolls take green chutney spread all over the roti and place the above divided paneer mixture on one side and roll the roti tightly to form a roll.
- To serve wrap the lower part of the roll in a tissue or foil.
