Wednesday, October 31, 2012

hurricane Sandy

Hi Friends, due to Harricane Sandy we dont have any power so I am not able to visit you space and mine too. So don't feel bad , I am just not able to connect thru internet. Right now also using someone else's  to let you all know. Once power will be back I will be up and running too.
Thank you all.

Tuesday, October 30, 2012

Kesar Malai Peda (Sweet milk balls with Saffron)

When you are home  away from home you miss so many things. But in this electronic age, you can google anything and found everything. I used to love peda when I was young and was in India. Since last few days I was craving to eat something sweet after diner, although I am not much in to sweets but sometimes I like to nibble something. I was thinking to make something yummy. I was just staring in the fridge what to use and what to make, I saw half used Ricotta Cheese container and I thought Let's make Peda. And here we go after 45 minutes of labor I have Kesar Malai Peda for you and me too.

16 oz. Ricotta cheese ( I always buy Part Skim so I use that)
1/4 cup Sugar (or depend upon your sweet tooth)
few strings of saffron
cardamom powder
Almonds to garnish

Heat a non stick pan, add Ricotta in it.
Cook on low flame till all the water is gone and it becomes one solid lump.
Add sugar, saffron and cardamom powder and again cook it.
Don't forget to mix it constantly , you need a strong hand for this.
Cook it till sugar dissolves and mixture thickens and leaves the sides of the pan,
Transfer it in to dish and wait till it cools down little. Apply ghee on your hands and make balls out of it and put your thumb in the middle and make space for almonds.
Serve and enjoy the yummy sweet balls.

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Sunday, October 28, 2012

Paneer Bhurji

Paneer bhurji is a quick and versatile dish that is so delicious. You can make it with homemade paneer or store brought paneer for a quick diner  or lunch dish. Enjoy it with roti or chapati or naan or use it as filling for kathi roll or puff pastry too. It's good source of protein too.

But I like to twist it little bit, instead of boring only paneer and onion i add red capsicum, carrot in it too.

Ingredients :
1 cup grated paneer
1 carrot finely chopped
1 red capsicum chopped
1 onion chopped
1 large tomato chopped
1 tsp jeera
ginger , green chilies paste 1 tsp
garlic paste 1 tsp
turmeric powder, red chili powder, cumin and coriander powder 1 tsp
1 tsp tikka masala powder
salt to taste
oil 2 -3 tsp

Method :
Heat oil in pan  , add jeera  in it. Allow them to sizzle.
Add onions and cook it changes it color, then add both paste and all powder masala along with tamtoes.
When oil floats on top, add carrot and capsicum too.
cook for 5 minutes and then add grated paneer.
Mix until paneer is well coated with masala.
cover and allow paneer to cook for 2-3 minutes.
Garnish with cilantro leaves and serve it with hot roti.

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Friday, October 26, 2012

Baked Pita Chips & Hummus

We all love chips and dips. Let's try to make it healthier and home made. It's so easy and fast I am sure you are not going to buy it from store, which is very expensive and not fresh.

This Pita chips are so good with home made hummus or just like that.

Ingredients :
4 Pita bread pockets ( I used whole wheat)
1 tsp. oil olive
1/8 tsp. garlic powder, black pepper powder
If you like to add any dried herbs, you can do it.

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
  3. In a small bowl, combine the oil, pepper, salt, basil and chervil. Brush each triangle with oil mixture.
  4. Bake in the preheated oven for about 7 minutes, or until lightly browned and crispy. Watch carefully, as they tend to burn easily!

Hummus Dip:


  • 1 (19 ounce) can garbanzo beans, half the liquid reserved
  • 4 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 clove garlic, chopped
  • 1 teaspoon salt
  • black pepper to taste
  • 2 tablespoons olive oil


  1. In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
  2. Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Wednesday, October 24, 2012

Chole Kathi Roll (chick Peas Frankie)

We all had kathi rolls, stuffed with all kinds of vegetables, meats, paneer or even tofu. I was thinking about making quick lunch and I had leftover chole in the fridge and frozen whole wheat Malaysian roti. Ta da, lunch is done.

You can make this from fresh chole or leftover. You can use leftover rotis, paraths, Malaysian parathas, Tortillas. Any form of round bread you have in house and you can make it. Or if you are making fresh roti,  go ahead and make it too.

Ingredients :
1 cup leftover Chole
1 packets Malaysian Whole wheat rotis
Green Chutney to spread

Heat up leftover chole in microwave for 2 minutes so it's ready to go.
Heat up non stick Griddle on medium flame and put one roti to heat up.
when it's heat up both side and nice and brown, apply green chutney on it and put two heaping spoon of chole in it.
Fold it from one side and then other side.

Put in aluminium foil and serve it immediately with green chutney, fried green chilies and onions.

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Monday, October 22, 2012

Mysore Masala Pesarattu

Pessarattu is a crepe like bread unique to Telegu cuisine that is similar to dosa. It is made with batter of green gram(moong dal) but unlike a dosa , it does not contain urad dal. Pesarattu is eaten both in breakfast and as snack that popular in Andhra Pradesh in India. It is typically served with ginger or tamarind chutney. Green chilies, ginger and onions are used in different variants of this snack.
A special form of pesarattu served with upma is known also pesarattu, which is popular in Hyderabad. Upma pesarattu is a favorite in coastal Andhra.
Everyone had this kind of pesarattu . why not try something different? So I make pesarattu with Mysore masala chutney and stuffing. It was so good. Try it and let me know.
Ingredients for batter :
1 cup green moong dal
1 tbsp. raw rice
2 green chilies, slice of ginger
salt to taste.
Soak green moong dal for 5-6 hours with rice. Drain the water and grind it with green chilies, ginger and salt. Add little water to make to batter consistency.
For stuffing : 
Make potato- onion filing usually you make for dosa.
Mysore red chutney :
1 /4 cup  chana dal
10 dry red peppers
3-4 cloves of garlic
slice of ginger
salt to taste, 
1 tbsp oil, lemon juice
Roast chana dal for 5 minutes. Put it in blender with rest of the ingredients and mix it. Don't add too much water, we don't want watery chutney but thick one. 

 Heat  a dosa tawa. Take a ladle full of batter and spread it thin like dosa.
sprinkle oil on sides and cook on both sides.
When about to done, spread red chutney and put masala filing in it. 

fold it and serve it hot with ginger-peanut chutney and same red chutney along with Sambhar.

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Saturday, October 20, 2012

Whole Masoor Dal (Red Lentil Soup)

I love any kind of dals. I have been cooking different kinds of dal at least 3 days of week. My mom used to make this dal and every time she made it , me , my elder sister and my dad we all loved it very much. My mom is a great cook so is my sister. I try to make it like them and every time it turns out good too. You can make this dal thick or thin as per your liking. I like thick so I made it that way. But you can adjust water ratio as per your taste.

1 cup whole red masoor
1 tsp chana dal
1 onion chopped
2 Tomatoes chopped
Ginger - green chilies paste 1 tsp
garlic paste 1 tsp
salt as per taste
turmeric powder 1 tsp
coriander powder 1 tsp
cumin powder 1 tsp
red chili powder 2 tsp ( I like spicy so )
oil 2-3 tsp

Rinse Masoor in water few times.
Take pressure cooker and heat oil in it.
Add chopped onion and cook till it changes it color to little brown.
then add ginger , green chilies paste and garlic paste along with all powder masala and chopped tomatoes.
cook till oil floats on top.
Add masoor and 1 glass of water and cook it till 5-6 whistles. (it depend upon your dal and cooker)

Adjust the consistency and garnish with coriander leaves and serve it hot with rice or chapati or naan.

Won the Award from Roha Thank you.

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Thursday, October 18, 2012

Sesame Schezwan Vegetable Noodles

In India, we all love "Indian Chinese Food". That trend continue all over the world where Indians are. There lot of restaurants specialize in this cuisine.  I make this kind of dishes at home too and we love it too.

Schezwan food is spicy compared to normal Chinese food. but you can adjust the heat in the food as per your taste. I always use whole wheat spaghetti to make any noodle dish. so here also I use same thing.

Ingredients :
1/4 box of Speghetti (boiled as per box)
1 long sliced onion
half tofu long sliced
half head brocooli
1 match stick sliced carrot
1 Match stick sliced capsicum
2 green thai chilies
5 big garlic  match stick sliced
half of ginger match stick sliced (the more ginger is, taste better)
you can take green beans, cabbage, zucchini what ever vegetables you like
1 tbspSoya sauce,
2 tbsp Schezwan sauce,
1 tsp vienegar (as per taste)
2 tsp oil
2 tbsp white sesame seeds

Heat wok with one tsp  of oil, stir fry noodles in it with little bit of soya sauce and vinegar in it. stir it for 3-4 minutes. Keep it aside.

Heat up wok again,add one tsp of oil, add ginger, garlic and green chilies, stir fry till you can smell it.
then add all the vegetables, tofu,  quickly mix them together.
Add noodles and mix it with vegetables.
Take a bowl and add soya sauce , schezwan sauce and vinegar , mix it and add in the wok with veges and noodles.
Adjust the seasoning and turn off the gas.

Sprinkle sesame seeds and serve hot.
I served it alongside tofu fries.

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