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Cant imagine how the time has gone..my princess has turned 3 ..she had a three day celebration of her birthday..i baked a cake for her, then there was a party at home and ofcourse she celebrated her birthday in school too..here are some of the pics of the cake i baked for her...
Punjabi food is rich in texture & taste.The food is usually thick, creamy and ghee or butter is used abundantly. The cuisine is so versatile that sometimes Indian food is associated with Punjabi cuisine.Im so happy that i could take part in the RCI event.
Aloo Mutter is one of the famous dish from punjab.The recipes of this is as follows and ofcourse i have add my own way to cook it fast by pressure cooking it. But actual recipe calls for slow cooking ..
Ingredients:
Potatoes(medium sized) - 2 cubed
GreenPeas-1/2 cup Oil - 4 Tbsp
Purees
Onion (medium) - 1 1/2(chopped roughly)
Tomatoes- 2 (Pureed)
Ginger,Garlic paste - 1 tsp
Spices
Whole dry red chilli - 1(broken to half)
Cloves- 2
Bay leaves - 2
Cinnamon stick- 1"
Badi Elachi - 1 (crushed)
Coarsly ground coriander seeds -1/2 tsp (not in form of the coriander powder)
Masala powders
Garam masala - a pinch
Kashmiri Chili Powder - 1 1/2 tsp
Amachur Powder - 1 tsp
Kitchen King masala - 1 tsp
Turmeric - 1/2 tsp
Other Ingrediants
Salt - to taste
Water- 1 cup
Creame - 2 Tbsp( i used half & half milk instead of creame)
Chopped Coriander leaves
Method:
1) Heat 1Tbsp of oil in a kadai and fry the onions till brown.Cool it and make a puree of it.
2) Heat remaining oil in a pressure pan. Add all the spices to it and allow it to fry till a good fragance arise.
3) Add ginger garlic paste and saute for sometime.Then add the pureed onion to it and fry till it turns slight brown in color.
4) Add the tomatoe puree and fry for sometime.Add all the masala powders and saute till it leaves oil.
5) Now add peas and potatoe cubes and fry well.
6) Stir in creame
7) Add enough water,salt and Pressure cook it for 3-4 whistles.
Garnish it with coriander leaves and serve hot with rice or roti or naan.
This is my contribution to the RCI punjab Hosted by Richa of 'As dear as Salt'.
The recipe for limabeans gravy, i learnt from my friend's mom,when i was in Bangalore. My friend was from the udipi side of karnataka, and we use to love the food made at her place..This is one of them which used to be very common during summer..I remembered this recipe only When vinodh asked me for mochai paruppu gravy.The recipe for this is as follows
Ingredients:
Tuvar Dal - 1/2 cup
Lima Beans(Mochai Paruppu) - 1 1/2 cups
Coriander seeds - 1 tbsp
Cumin Seeds - 1/2 tsp
Grated coconut-1/4 cup(I have used frozen one)
Red chillies(Badige[I Hope i have spelled it right]) - 5 [these red chillies are very mild and gives a dark red colour to the dish]
Cinnamon - 1/2 " piece
Bengal Gram - 1/4 tsp
Tamarind paste - 1/2 tsp
Turmeric powder - 1/2 tsp
Jaggery - 1 tsp (Optional)
Salt - To Taste
For seasoning
Oil - 1Tbsp
Mustard seeds - 1/2 tsp
Curry leaves - 2-3 springs
Hing - a pinch
Method:-
1) Dry Roast Coriander seeds,Bengal Gram,jeera,cinnamon till it releases good aroma and keep it aside.In the same pan dry fry red chillies and then dry fry coconut.Allow all the ingrediants to cool and make a paste with a little water.
2) Pressure Cook toor dal and lima beans along with turmeric for about 3 whistles.
3) After releasing the pressure,add the grinded paste along with the jaggery,salt and tamarind past to the cooked tuvar dal, lima beans and allow it to come to boil.Take it of the gastop.
4) Now season the gravy with mustard seeds,curry leaves and hing in a Tablespoon of oil.
This gravy goes very well with rice.
INSTANT MANGO PICKLE
Ingredients:-
Raw Mango - 1
Kashmiri chilli powder - 1 tsp
Hing - 1/4 tsp
Salt - To taste
For Seasoning:-
Oil- 1 Tbsp
Mustard - 1/4 tsp
Curry leaves - 2 -3
Method:-
1) Slice the mango's to small pieces
2) Mix salt,hing and red chilli powder to the mango's and keep it aside.
3) Heat oil add the mustard seeds and curry leaves allow it to crackle.
4) Add this mixture to the mangos and mix well.
This pickle stays good for 3-4 days,if we dont use the wet spoons..
Hello everybody, I'm really sorry for keeping quite for sometime. Life has become so hectic after taniya started her Nursery school. And my laptop didn't co-operate with me, it crashed. And then on one fine evening of October vinodh gave me a surprise tickets for our long pending vacation to India. I once again apologies to all of you there..Thank you so much for all those lovely comments and e-mails. I'm actually not back completely as we r going on our vacation only from the 12 of Dec and i will be back during the third week of January..I will get into full action from the Feb '07.Thank you all for those lovely comments and concern.Before i leave i thought of sharing a long pending recipe with all my friend out here.This is a traditional recipe from my mom and is a regular part of our Sunday meals. Here goes the recipe for it..
Ingredients:-
Chicken- 1.25 lb
Onion-1(Medium sized, roughly chopped)
Finely chopped onion- 1 Tsp
Garlic-7 to 8 flakes
Tomato - 1,
Coconut-3 Tbsp
Cinnamon stick -1(of 1")
Saunf(fennel seeds)-1/2 tsp
Clove-2
Turmeric powder-1/4 tsp
Chillipowder-2tsp,
Dhaniya powder-1 tsp(Optional)
Oil - 2tbsp
Salt - to taste
Method:-
Fry the onion and the garlic in 1 tbsp of oil & Allow it to cool
Grind all the ingredients except the chicken along with the fried onions and garlic to a smooth paste..
Heat the remaining 1tbsp of oil in a kadai . Add a pinch of saunf and a tsp of finely chopped onions.
To this add the cleaned and cut chicken and fry for few minutes till the chicken turns white.
Then add the grounded masala along with required amount of water and salt, allow it to thicken.
Finally garnish it with the curry leaves
The same method can be used to prepare Potato Kurma ..
Hi Everybody, Thanks so much for wishing my Lil one .. i was a little busy with my Lil one's B'Th DAY.. Now its over and here I'm back..On the day of her B'Th day i had baked the cake and for the party that's yesterday(sunday the 8th of Oct) we got the cake ordered from outside..Well the menu for the party was.......to start with we had in Non-Veg.. Mutton Biriyani, Spicy Chicken Curry, Rogan Gosh(Mutton Curry),Shrimp curry, Fish Fry, Chicken 65 & Egg Fry..In Veg it was.. Veg Biriyani, Rajama Curry, Paneer Tikka Masala, Mixed Vegetable Pokoda's, Boondi Raita, Some Fries,Naan, Plain Rice, Tomatoe Rasam.. For the dessert it was Carrot Halwa, Gulab Jamun,Fruit Salad, Ice Creams..Im all tired now.. will be back with my recipes aftet 2 days..In the mean time have a look at the photos of the cakes...and some dishes ...Bye Folks
Its been a week since i have bloged. Suddenly the life seems to be really very very busy. I have so a lot of recipes to blog but seriously im lacking time. Ho ok let me get stright to the recipe now.. Here is another recipe for cake from ARCHANA.. Actually this was a trial for my lil one's B'th day which is due next week..ho i cant belive myself that i can bake..this was a big hit..I made a small modification instead of Vegetable oil i have used Olive Oil...As i use them for my cooking..Next time i bake them im planning to add some chocolate chips to the cake..
Ingrediants:-
All Purpose Flour - 1 3/4 cup
Sugar - 2 cups
Unsweetened cocoa - 3/4 cup( i have used Hershey's Cocoa)
Baking Soda - 1 1/2 tsp
Baking Powder - 1 1/2 tsp
Salt - 1 tsp
Egg - 2
Milk - 1
Vegetable oil - 1/2 cup( i have used Olive Oil)
vanilla - 1 tsp
Boiling water - 1 cup
Method:-
1) Preheat oven to 350 degrees.
2) Grease a 9-inch cake pans with butter and sprinkling flour .Tap out extra.
3) In a large bowl mix flour, sugar, cocoa, baking soda, baking powder and salt and keep it aside.
4) In another small bowl combine eggs, milk, oil and vanilla and Beat well with hand mixer.
5) Then slowly add boiling water and mix.
6) Add this wet mixture to flour mixture and fold and stir until smooth. I used the hand mixer to combine bot the mixtures. I ran the mixer for 5 mts.
7) Pour batter into pan evenly. Bake for 45 minutes.
8) Remove cake from pans and cool on racks completly.
