Friday, May 20, 2016

Easy Cauliflower Curry

Okay, I’m out of my cooking slump. I must’ve tried at least 10 new dishes in the last month. All came out well. Hopefully this cooking “josh” continues. 

I came across this recipe online and was very impressed with the simplicity of this dish. It tastes good and can be made in no time at all, well almost. It goes well with rice and chapathi. 
Do try! 



Saturday, April 30, 2016

Tawa Pulao

Tawa pulao, or Pav Bhaji Pulao. This is another recipe from my drafts. Had tried it long time back. This recipe is from Tarla Dalal. I love her easy to follow short videos on youtube. 

I had never heard of this dish before. I was intrigued how pav bhaji masala would taste with rice. I didn’t think they would go well together. But it tasted good. Different than other rice baths for sure. 

If you are having a pav bhaji party or chat party, this(along with some raita) could serve as an additional dish to go with the theme. 

Do try!



Thursday, April 21, 2016

Corn Capsicum Curry

Life’s become busy... doing what? can’t tell for sure :) There is nothing in particular I can account for, just busy running errands, daily chores, being a soccer mom, setting up a routine for daughter’s homework and MAKING SURE SHE FOLLOWS IT!!  
A spring break thrown in the middle didn’t help much either. It’s funny how children when home = all your free time spent on them. Blogging has taken a back seat. I am not trying out many new recipes lately. Whatever little I try, I am not finding the time nor energy to set up and wait for the pictures to be taken by hubby. Anyways break is over and we are slowly crawling back to our routine.

I was digging out my drafts to see if I can post some of the old dishes I tried. I found this capsicum corn masala. Even though the masala used is pretty common among many north indian curries, addition of corn makes it taste slightly different. And corn makes it likable by kids too. It goes really well with Chapathis and fried rice. Do try!



Wednesday, March 30, 2016

Easy Mango Custard

Aah.. Welcome Spring! Days are longer, weather is warming up, summer is almost right around the corner, mangoes are going to be there.. :) Not that this recipe needs any fresh mangoes, canned mangoes does the job and it is available all year round. But yeah, fresh mango pulp will definitely make a difference.


This is a super easy recipe, which tastes really good. Perfect for dinner parties and potlucks. Make this for your next party and impress your friends and family. Don’t count the calories :)


Do try!

Thursday, March 17, 2016

Enchilada

Tried this Enchilada recipe(with minor modifications) sometime back. It came out really good. Capsicum-red kidney beans-corn-cheese filling, rolled in whole wheat tortillas, topped with cheese and baked to perfection... every bite bursts with flavor and makes you want for more..


It is very filling. Perfect for potlucks and a total crowd pleaser. Do try!



Monday, February 29, 2016

Carrot Chutney(Fake Mavinkayi Chutney)

Some snacks can only be enjoyed with mavinkayi(Raw Mango) chutney. Like biscoot(urad dal vada without hole) for example. Then there are some dishes which go to a whole new level when savored with mavinkayi chutney, like regular dosa, ottu shavige(rice noodles), dodna(steamed rice dosa, popular in coastal Karnataka region). 

Couple of my trials at making mavinkayi chutney have failed in the past. I was not getting the ratio of raw mango pieces to coconut right. Either it was too sour, or the texture itself was too runny(not enough coconut?), and when the texture was right, one could hardly taste the sourness from the mango. What to dooo? Then my mom came to my rescue and told me this recipe. She said you cannot tell the difference between carrot chutney and mavinkayi chutney when done right, and she is absolutely right. 



This recipe is very simple, just like any other chutney. Do try!

Wednesday, February 17, 2016

Heerekayi(Ridge gourd) Peel Chutney/ Sambanda - 2

This is another popular sambanda in the kota region. Sambanda is the best way to use up vegetable peels((heerekayi, in this case) after using the vegetable for other dishes(like heerekayi chatti or dal). 
Probably this is The Sambanda(as in, people think this is what you are talking about when you say sambanda), while sorekayi chutney is a variation from the original. The procedure and spices are slightly different than Sorekayi chutney
While in the first method, the flavors are more raw and fresh; in this method the flavor is more cooked. Here you roast and add some urad dal and dhania along with the ridge gourd peels and pulp. 

Both the methods could be incorporated with any vegetable.