Thursday, November 29, 2012

Mooli bhaji with besan/ White Radish leaves with chickpea flour

I love greens that by now you all. I like to make it different way too. For this specific bhaji, it's comes with white radish. Whatever green leaves on top of white radish it's this bhaji. This is very good for Thyroid people. If you can eat once a week it's helpful for your Thyroid.


4 cup of chopped and washed green leaves of white radish
1 onion
1 tbsp tomato puree
1 tsp each ginger, garlic, green chili paste
1 tsp turmeric powder
1 tsp dhania jeera powder
1 tsp red chili powder
1 tsp clove powder (lavang)
pinch of hing
3 tsp oil
salt to taste
2 tbsp besan

Heat oil in the pan, add hing in it and add onion in it too. Cook onion till little pink in color.
Add tomato puree, along with all powder masala and paste.
Mix it well and then add leaves (bhaji)
cook till all water from bhaji is gone , then only add salt, because it wilted down so you will get exact amount of greens so you can add salt to taste and quantity,.
Then add besan in it and mix it well , all bhaji has to be covered with Besan and before adding besan make sure there is no water left. otherwise it will be mess.

Cooking time : 20 minutes
prep time : including cooking 30 minutes

Enjoy hot with roti and mooli raita.

Sumee's Culinary Bites

Tuesday, November 27, 2012

Green Chana and Spring Onion subji

This particular curry is very dear to me., My mom used to make this when I was in India. Every winter we get lots of green vegetables, so when we get green chana mom brought it and whole family sit together and clean it. Half of them go straight  to the tummy, rest will end up in bowl. then what ever left mom made the curry of it. Ingredients are very simple and easy to find and it's very quick and healthy too.

Ingredients : 
3 cups fresh green chana
1 bunch (about 6) spring onion (chopped with green and white both part)
2 tsp garlic paste
pinch of hing
1 tsp mustard seeds
1 tomato Finely chopped
1 tsp each dhania powder, red chili powder, garam masala
salt to taste
2 tsp oil


Wash and chopped spring onion, 
Heat oil in pan, add mustard seeds, when its crackle add hing then add spring onion in to .
cook for 2 minutes , you just want them to cook just a little bit, cause it will cook later on with chana.
Add Garlic paste, rest of the powder masala , tomato in it.
cooked for 2 more minutes and then add chana in to it.
Add half cup of water and put the lid on it and cook till the water is gone. 
Served it hot with roti, raita or rice.

Note : you can use frozen green chana also .

Sunday, November 25, 2012

Panchmel Dal

Panchmel Dal is the protein rich Rajasthani Dal. Here, Panch means 5 and mel means mix. One of the most popular dals of Rajasthan,  Panchmel is delicious and nutritious.Traditionally, 5 dals are used in praparation and hence the name -”Panch mel” dal. The dal is thick and can be had with Roti/Chapati, Paratha or jeera rice.

This is a delightful combination of dals simmered with aromatic spices that lend to bouquet of tantalizing flavours, along with all the nutrients that dals add to our diet.

1/4 cup mung dal (yellow split dal)
1/4 cup chana dal
1/4 cup toover dal
1/4 cup urad dal
1/4 cup black whole urad
pinch of hing
3  green cardamon
1" stick of dalchilni(cinnamon)
1 tsp jeera
1 onion chopped
1 tomato chopped
1 tsp dhania powder
1 tsp turmeric powder
1 tsp garlic paste
2 tsp chili powder
1/4 tsp haldi powder
1 1/2 tsp saunf powder (fennel )
1/2 cup whisked curd
salt to taste

 Wash and soak the dals in warm water for at least an hour. Drain and keep aside.
  • Add 4 cups water and cook in a pressure cooker for 15 to 20 minutes, over medium flame, till the dals are cooked.
  • Heat the oil in a pan, add the cardamoms, cinnamon and cumin seeds and allow the cumin seeds to crackle.
  • Add the onions and cook till they are golden brown.
  • Add the tomatoes, coriander powder, red chilli powder, turmeric powder, cumin seed powder and fennel powder and cook for 4 to 5 minutes.
  • Add the curds and cook for 2 to 3 minutes.
  • Add the cooked dals and salt and allow the dal to come to a boil.
  • Garnish with coriander and serve hot with rice or rotis.
Dish it out

Sending to Dish it out – Lentils and Garlic and Vardhini’s page

Friday, November 23, 2012

Sprouted Lentils Subji

This is my first guest post for Meena at her blog, Sprouted lentils sabzi--- a guest post ~ Random ramblings :) she has the lovely space and very good effort to post all the guest recipes. please check out her blog for more recipes.

Eating healthy and flavorful is always good. That's what I tried to do. Somewhere I am going in right direction also. These are mixed sprouted lentils I had. But you can choose what ever your family favorite is.
I had whole mung, math, Green peas, brown Chana. First soak in water for one night, then cover it in demp cloth or sprout maker , till they become nice and big. It takes at least 3-4 days.

2 cups mixed sprouts
1 onion chopped
1 tsp mustard seeds
1 tomato chopped
1 tsp each ginger, garlic, green chili paste( I make this paste and put it in fridge so it's very handy, but you can make your fresh if you prefer)
1 tsp dhania - jeera powder
2 tsp chili powder ( or as per your taste)
1 tsp garam masala
salt to taste
juice of one lime
3 tsp of oil

Heat a oil in pan, add mustard seeds in it. when popped add chopped onion in it. cook till onion change it color.
Add tomato in it and cook for 2 minutes, then add all powder masala and ginger , garlic, chili paste. mix it well.
Add sprouts in it. mix it and add 1 cup of water , cook it in medium flame. Cook till all the water is gone and sprouts also cooked
Sprinkle lime juice just before serving. Serve it with hot chapati.


Wednesday, November 21, 2012

Vegetable Jalfrazi

Who don't love typical punjabi food? I love it. But without butter or ghee or cream in it. That's what I tried to do when ever I am making any gravy dishes from there. If it's not necessary I don't add those heavy ingredients in my food. This is my version of Vegetable Jalfrazi. You can add your choice of vegetables. In my house we (means my husband) eats only certain vegetables, I have to play with those only.

2 cups of mixed vegetables ( I took cauliflower, green capsicum, carrot, soya nuggets, frozen green peas, french beans)
1 chopped onion
1 chopped tomato
1 tsp Ginger , garlic, green chili paste
salt to taste
1 tsp jeera
2 tsp oil
5-6 slices of ginger

To make gravy you need to put it in blender and make a paste out of it.
10 cashews
1 tsp milk powder
1 tsp each chili powder, coriander powder
1 tomato puree
1 tsp kasoori methi
1 tsp khas khas


Heat oil in non stick pan, add jeera in it. When it changes it color, add onion in it.
cook onion becomes light brown, add chopped tomato, along with ginger, garlic , chili paste.
Cook till oil floats on top.
Add the paste and cook it for 2 minutes.
Add vegetable in it and add 1 cup of water and salt  and put lid on it and cook till it reach desired consistency of your liking. I like thick gravy so I cook long. If you like thin or runny gravy you can cook less.

Before serve it put slices of ginger and serve it hot with jeera rice, raita , roti or naan. Choice is yours.

Sumee's Culinary Bites: Bon Vivant #10 - Festive Feast

Monday, November 19, 2012

Ragda Patties

I love chats. Once a month I always make Bhel, Pani puri, Sev Usal, Ragda patties. Today is Ragda Patties turn. One of those tasty treats from Indian street foods specially Northern and Eastern India.

This is what it is: A fried potato patty topped with a tasty peas curry and garnished with tangy sauces. It is yet another snack that makes an easy transition to a one-dish meal. Piping hot and layered with several flavors, it is also a cold-weather favorite for me.

This dish is called ragda patties where I come from, ragda being the spicy curry ("ragda" comes from the word for "churned" reflecting the way you vigorously stir the curry to blend the flavors). The word "patties" means, well, the potato patties but the word is pronounced "pattice" (rhyming with "lattice") for some strange reason! Versions of this dish are popular all over India, and the North Indian version is called aloo tikki chaat

But you know me, i always make some twist in it. So in pattise I mix shreeded carrot and in Ragda  I put soya Granules, its gives nice chewy factor in it  and tasty too.

Ingredients :  For Patties

3 boiled potatoes

1 shredded carrot
Finely chopped ginger , green chilies 
finely chopped coriander leaves
salt to taste
lime juice

For ragda

1 cup White or yellow Vatana (dried yellow or green peas)
1 onion
2 tomatoes
1 tsp turmeric powder
2 tsp red chili powder
1 tsp dhania jeera powder
1 big spoon ginger, garlic , green chili paste
5-6 black peppers
1 tsp tamarind paste
salt to taste
2 tsp oil

For Garnish : 

Tamarind chutney
coriander- mint chutney
garlic chutney
sev, coriander leaves, 
onion, tomatoes, few pomegranate seeds


For patties:

Mix all ingredients of patties and make a round ball and flatten it little bit. 
In non stick pan , put patties and cook on both sides. I don't put oil in it but if you want you can put oil and cook it. keep it aside.

For ragda:
Soak Peas overnight in water. then pressure cook till it's done.

To make Ragda :

 make paste of rest of the ragda ingredients in mixture except oil.
Heat oil in non stick pan, add the paste and cook it till oil floats on top.
Add pressure cook peas in it.
If water is not there, add some water to make right constituency. 
when it's done take one serving bowl put patties in it, pour hot ragda mix and top it with chutneys and sev, coriander leaves, onion, tomatoes and eat it.

That's what I called comfort food on cold night. 

Food Corner: Cook like a Celebrity Chef
Sumee's Culinary Bites:
New Event - Street Food of India ~ Chef Al dente
Foodelicious: ‘Only’ Event Announcement For January’13 & The Mad Scientist's Kitchen!!

Saturday, November 17, 2012

Jalapenos popper Dip

I really like jalapeno poppers and this dip has all of the elements that make jalapeno poppers so good, from the jalapenos to the cream cheese and cheddar cheese to the crunchy bread crumb crust. With the texmex kick that I have been on lately it was the perfect time to try this dip out. The jalapeno popper dip was easy to make and the results were great! I increased the amount of jalapenos  for even more jalapeno flavor and heat. The dip was nice and warm and gooey and oh so tasty! I really enjoyed the spicy cheesy dip and its crunchy topping and I will definitely be making it again. I served the jalapeno popper dip with all different kinds of  chips for dipping.

I didnot have broiler on top of my oven so the crust was not brown but if you have one then make sure you make the crust brown, it does looks good too.

  • 1 (8 ounce) package cream cheese, room temperature
  • 1/2 cup mayonnaise
  • 1/2 cup cheddar cheese, shredded
  • 1/2 cup  Parmesan cheese grated
  • 1 (4 ounce) can sliced jalapenos (pickled), drained
  • 2 jalapeno peppers, chopped 
  • 1/4 cup panko bread crumbs
  • 1/4 cup (parmesan), grated


Mix the cream cheese, mayonnaise, cheddar cheese, parmigiana and jalapenos in a bowl and pour into a baking dish.
Mix the panko bread crumbs and parmigiana and sprinkle over the dip.
Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden on top, about 20 minutes.

You can use leftover dip to make sandwich. just put between two slices of bread and grill it and you have a nice lunch.

Sumee's Culinary Bites

Ammaji Recipes

Carole's Chatter: Food on Friday: Chillies

Thursday, November 15, 2012

Doritos Taco salad

I love to eat salad, in any way or style. so when I found out about this recipe I was so happy that I decided to make it at once.

It's very easy to assemble and make it and perfect for any picnic or side dish. I had it with burrito cause I am not very fond of same old same old food.

Let's go to recipe now.

1 cup black beans( canned , drained)
1 cucumber chopped
1 tomato chopped
1 onion chopped
6-7 black olives
half jalapenos ( without seed)
1/2 cup shredded cheddar cheese
1/4 head of iceberg lettuce
1 cup crushed Doritos chips
1 tsp Taco Seasoning
1 juice of lemon
1 big spoon chopped cilantro.


Mix everything except Doritos in bowl.
At the time of serving crushed Doritos and mix it with rest of the things and served immediately.
You can add any protein in it, I use black beans.

Sumee's Culinary Bites:
Ammaji Recipes

Tuesday, November 13, 2012

Baked Samosa Rolls

I was told by son that he wants to eat samosa, I know he is going to eat only one but I can't make only one. So I made it more so we also can enjoy. But I didn't wanted to make them and fry it, this is same stuff we used to enjoy it but in a rolls and it's baked.

2 boiled potatoes
1/4 cup boiled green peas
1/4 cup soaked and dried soya granules
1 tbsp turmeric powder
1 tbsp jeera
1 tbsp oil
chat masala and salt to taste

For samosa I used rectangle puff pastry sheets.

Boiled potatoes and peas. when it's cold , mashed potatoes and add peas and soya granules in it.
In a small pan, heat oil, add jeera and when it change the color, add it to potato mixture.
Add turmeric powder salt, and chat masala and mix it.
Keep it on side.

Take two sheets, over lapping on one sheet,  apply oil on the all corners. Put one big spoonful of stuffing on one side of sheets.
Roll it in a cylinder shape.
Apply water on sides so its stick to gather and filling don't come out.

Heat the over to 375 and spray oil on baking sheet. It will make 12 rolls out of this stuffing.
spray oil on rolls too and baked it till its brown on both sides.
Served it crunchy rolls with your favorite garlic chutney or mint and coriander chutney.

cooking time : 30 minutes
Prep Time : 1 hour


Announcing Kid's Delight ~ Wholesome Breakfast! | Spice your Life
Sumee's Culinary Bites: Bon Vivant #10 - Festive Feast
Sending to What is with my cuppa and Nupur's page"
eat your veg  and banger and mash - Healthy snacksfamily-foodies
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Hi Welcome to my blog. I am stay at home mom with two cute kids, one boy and one girl and only masi of my amazing nephew. I love to cook and make new friends so lets start a new friendship. You can contact me at



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