Thursday, December 30, 2010

Best Of 2010

An optimist stays up until midnight to see the new year in.  A pessimist stays up to make sure the old year leaves.  

So lets leave all the old bad memories back and cherish on the happy moments to come.
Feat to the eyes from 2010... 


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Like birds, let us,
leave behind what we don’t need to carry,
GRUDGES SADNESS PAIN FEAR and REGRETS.
Life is beautiful, Enjoy it.




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Keep the smile,
leave the tear,
Think of joy,
forget the fear,
Hold the laugh,
leave the pain,
Be joyous ,
Coz its new year!
HAPPY NEW YEAR

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Good resolutions are simply checks
that men draw on a bank
where they have no account.
Happy New Year.

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For  last year’s words belong to last year’s language
And next year’s words await another voice.
And to make an end is to make a beginning.
Happy New Year 2011
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Years come and go,
but this year I specially wish 4 u
a double dose of health n happiness
topped with loads of good fortune.
Have a great year ahead!
HAPPY NEW YEAR 2011!!!

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2011 is at the door…
Remember
Life is short, break the rules,
Forgive quickly,
love truly,
laugh uncontrollably,
and
never regret anything that made you smile.


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With all such New year Quotes and Wishes Its Me Aps Wishing u A Very Happy and Prosperous New Year 2011

Friday, December 24, 2010

Merry Christmas!!!!!!

Its Season Greetings to All My Lovely friends...
I know I am a kind of lazy in blogging and the reason is also genuine when Mom Cooks for u and u enjoy it the daughter obviously gets lazy :D
Being Studied in a Convent I know in detail how Christmas Is celebrated many memories to go with Christmas.. 
It is that time of the year again, when you are thankful for everything merry and bright. May this Christmas be a delight! Wishing you a Merry Christmas!
With The Lovely Wish I Promise to Come back again with something new.
Wishing All A great Holiday,

Tuesday, November 9, 2010

Rangeela Chawal

I m kinda lazy to cook these days and the main reason is My Amma…. Now m sure all are wondering is there any relation to laziness and my mom…. It relates so much…. These days Amma is been cooking and m enjoying her delicacies…. That has made me lazy to cook…..
That doesn’t mean I don’t cook I do but rarely…. Nd about blogging I am less active…. and that’s y my dear friends I cannot visit each and every blog and drop a comment of appreciation… But all thanks to u sweet people who mail me or ping me and ask me how am I??? And so on……
Lets come up to today’s recipe……
Whenever I think of Capsicum the only thing I can think is using them in a stir fry, tikka bajjis, or rice…. I rarely add them in curries and subjis.. that’s becoz no one prefers them much in subjis….

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Rice - 1 cup 
Capsicum(yellow, green and red) - 1/2 of each 
Cumin seeds/Jeera- 2 tsp 
Ginger - 1/2 inch pieces 
Garlic - 4 pods 
Green Chillies -2 slit 
Salt - for taste

Method:

Dice capsicum into cubes and keep it aside. Now in a pan heat one tsp of oil and crackle cumin seeds/Jeera. Add fnely copped ginger garlic to it and fry. Once done add the chopped capsicum,green chilly and salt and sauté for five min. Add rice,to this and fry till everything gets mixed well. Colorful capsicum rice is ready to eat. Serve it hot with raitha of your choice.
J J J. I served it with capsicum onion raitha……



Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.

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I love the capsicum a bit crunchy. So I just boil them half way.
With a sizzling recipe…. It’s time to say
Bubye,
Cya All Soon,

Monday, November 1, 2010

Celebrate This Deepavali With Some Sweet - Kuch Meetha Ho jaye with Chiroti Kheer

Its just a 4 days for Deepavali… and m sure all are busy preparing sweets and savories for this Deepavali…. I m posting the wishes and a sweet today itself as I may not be able to blog for some time.

Deepavali is the festival of Lights. The word 'Deepavali' is made up of two simple words. 'Deepa' means light and 'Avali' means a row. Hence 'Deepavali' means a row of lights. The festival is associated with many legends and beliefs. One of them is to commemorate the killing of Narakasura, a notorious demon, by Lord Krishna.  Narakasura, because of his previous store of virtue, had been granted a boon at the moment of his death. He asked that his death might ever be, commemorated as a day of feasting. Hence Deepavali is known as 'Naraka Chaturdashi.

So this Deepavali, as you shop for Diyas, ponder upon its flame's spiritual nature. It will not only beautify and brighten your home, but will remind you of the transformations that it is meant to bring within.
Wishing All A Very HAPPY DEEPAVALI


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Ingredients: (for around 30 small chiroti)
     For The Chiroti:
½ cup All purpose Flour
½ cup Rawa (very fine rawa)
Butter (unsalted and at room temperature)
Coconut Oil & Ghee for frying( use half oil nd half ghee)
For the Payasam:
     Chiroti - 10
Milk - 2 Liters( Full Cream milk tastes best)
Ghee- 1 teaspoon
Rawa -1/4th cup
Granulated Sugar(adjust according to taste) - 1 Cup
A few strands  of saffron, dissolved in warm milk
Cardamom powder 1/4 teaspoon 
Cashew nuts roasted in ghee few
Almonds to garnish



Method:
    In a bowl mix rawa, semolina, and mix together. Mix it well. Add water and make soft dough. (Like a chapati dough) Let the dough sit for 5 hours.
Once the dough is ready roll the dough by dusting some flour. Make 3 Chapati from one ball. Roll as thin as possible. But don not pressure more. We are going to layer them on top of each other
On first layer (first chapati) brush some butter, layer another chapati over it. Repeat the same process applying butter/ ghee.
Once they are ready, roll completely. Cut into small sizes as shown in pieces. Repeat the same process with rest dough.

Roll them gently without much pressure.
Fry them on medium heat in Ghee/ Oil on both the side. Till they turn a light brown color. They will puff up.( the rest of the chiroti can be stored in a air tight container for the next use.. or dipped into sugar syrup and it will turn into a Phenori).

Now for the paysa:
Heat ghee in a pan add rawa and roast it well. Add milk bring to a boil. Keep stirring in between, making sure the milk does not get burnt over at any point. Add the crushed chiroti to the milk and simmer for about 15 minutes, now add the sugar, saffron, cardamom and the fried cashew nuts. Stir well till the sugar dissolves. Serve warm or chilled garnished with saffron strands and almonds.

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Have a Happy and Safe Deepavali.
With a sweet note, 
Signing Off,

Wednesday, October 27, 2010

Masala Chips Chat

It’s a kinda cooking blues these days… ;)... I just peep into all blogs nd crave for the food.... Sorry that i couldn't leave comments over there.... I will soon get back to all ur blogs dearies.
But yeh cooking something delicious I m always Game!!!!.
How about using sweet potato chips and making something yummy…. How about a chat????? Sounds new na…..
I got this idea long time back….. If both the chutneys are ready it can be made in a Jiffy….

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For the Sweet Chutney:
200 grams dates
100 grams tamarind
1/2 cup jaggery
1/2 teaspoon chilli powder
1/2 teaspoon roasted cumin seed powder
1/4 teaspoon black salt
salt to taste
Method:

1.Remove seeds from the dates and tamarind, wash it, add 1 teacup of water and jaggery. Leave for 2 hours.
2.Cook in pressure cooker for 4-5 whistles.Allow the mixture to cool.
3.Thereafter, blend in a liquidiser and strain the pulp.
4.Add chilli powder, cumin seed powder, black salt and salt.
5.Mix all the ingredients properly and store this chutney in air tight container.
4.Use as required.
For the Spicy/Green Chutney
2 cups chopped fresh coriander leaves
1 cup fresh pudina/mint leaves
2-3 green chillies (adjust acc to spice)
2 tbsp lemon juice
2 tbsp  water
1 1/2 tsp sugar
Pinch of salt
1 Wash pudina and coriander leaves thoroughly and allow the water to drain.
2 Grind the pudina, mint leaves, salt, sugar, lemon juice and green chillis to a fine paste, by adding 2 tbsps water.
3 Remove into a bowl. Refrigerate until use. Goes well for chaats like Pani Puri, hot snacks like Samosa or as a spread for sandwich.
Now for the Chat:
·         Sweet Potato Chips – 20 -25
  • 250 gm Kabuli Chana
  • 3 Potatoes
  • 1 tsp Cumin Powder
  • 1 tsp Chaat Masala
  • 1 small Onion
  • ¼ inch Ginger piece (grated)
  • 1 Tomato
  • 2 Green Chilies
  • 1/2 tsp Red Chili Powder
  • 2 tbsp Chopped Coriander Leaves
  • 1 tsp Oil
  • Salt to taste
  • Sweet chutney as reqd
  • Spicy chutney  as reqd
  • Thick yogurt
  • fried moong daal
Method
  • Soak Channa for atleast 3- 4 hrs.
  • Boil the chana for 20 minutes. Wash the boiled chana and drain the water. Now boil potatoes, peel it and cut it into small cubes.
  • Chop onion and tomato finely . Remove seeds from Green chili and chop it finely. Roast cumin powder.
  • Heat oil in a non stick pan and put green chili, ginger, onion into it for a minute. Now add Chana and potato and toss till they turn slightly brown.
  • Add tomato and toss it over moderate heat. Now sprinkle cumin powder, red chili powder and chaat masala. And switch off the flame
  • Now crush the chips (around 10 chips are enuf for a plate)and put them on the plate….
  • Pour aloo channa gravy on it… Now pour thick curds on it.
  • Soon add sweet and spicy chutney over it and
  • Sprinkle chaat masala,fried moong daal and a bit of chilli powder
  • And serve immediately 

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Tips:
1.This chutney can be used for all types of chaat such as bhel puri, sev puri, ragda patties, khasta kachori, pani puri and any other type of chaat.
2.Sweet chutney can be stored in the refrigerator for 1 week and can be freezed in the fridger for 2 weeks. But for storing the chutney, do not make it too liquid. Keep the pulp thick.
Enjoy the Yummy ChaatJ J J.
With a swet and spicy post its time to say,
Bubye,
 

Thursday, October 21, 2010

Broccoli Soup

Its been long time I blogged…. I m a kind of busy these days.. but if one asks me doing what I haveno answer….. :P
May be I have turned  to be a bit lazy…… :D… Ok for a lazy dizzy evening how about something quick and easy or say something very healthy and which can be made in a jiffy ?????
So here is a healthy soup Photobucket

What we need and how to make :
Broccoli – 1 (wash and remove the florets)
Onion – 1 finely chopped
Garlic – 3-4 finely chopped
Milk - 1 cup
Water - 1 cup
Salt and pepper to taste
Butter – 1 tsp
Italian seasoning as per taste

Method

In a deep bottom pan add a tsp of butter and sauté onions and garlic.
When the they turn golden brown add broccoli florets Italian seasoning (a tsp or less)and fry for 2 or 3 minutes
Add 1/2 cup of water and let it cook for 5 minutes.
Switch off the flame and allow it to cool
Blend in the mixer into a fine puree.
Put it back into the pan add milk and cook it for another 5-10 minutes.
Add salt and pepper to taste.

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Tastes Yum Yum Face Eating Yellow Smiley Decoration Images when u add lozza loveYellow Smiley Face In Love Decoration Images in it.
Signing off,

Wednesday, October 6, 2010

Methi Thepla

Whenever I think of Cooking especially some simple dishes I don’t have any kind of fuss… and may be the reason is it takes only few minutes to get into it….
Whenever I get mails or requests from either anonymous people or even friends or may be FB friends telling me that they tried my dishes and it came out really yum…. I feel so fascinated…. And I keep repeating the same to Guru. And the talk starts like this..
A: U know I got a mail from so n so that she tried my dish and it came out super..
G:  yeh those r fool proof dishes na dear.
A: But still trying is gr8 nave and over that telling me is so sweet…
I end the talk and go back to my work after 10 minutes…
A: I m really fascinated U kno…
G: y???
A: I told u I got a mail…
G: oh tht one u told me once…. Y r u repeating
A: but still it feels gr8 nd I feel like telling it over and over..
And so goes my fascinating talks….
Sometimes when I get mails or my friends tell me about it I feel y not u guys comment in my blog instead of pinging me…. It would not take xtra time of urs….;). I kno this is kinda being selfish for comments…. ;).
I too peep out into blogs and comment heartily if I really liked the dish…
I have even told if I have tried them out….. 

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Ok now to today’s hot topic….
Rotis or Chapathis really don’t  electrify me as the rice items do…. There r selected varities which is almost done now and then in my house…. Now Methi thepla is added to the menu….
The first time I ate this was when my SIL made it.... and soon When I had seen it in Parita’s world I was wanting to try it…. And I did it the next week itself… But I cud get the clicks now….. I never made any changes in the ingredients but have tried a different method.

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So here is the Recipe for Methi Thepla:
1 cup fresh fenugreek/Methi  leaves finely chopped
1 1/2 cups of whole wheat flour (Atta)
1 tbsp oil
1 tsp red chili powder
1 tsp turmeric powder
1 tsp coriander seeds powder
1 tsp cumin seeds powder
lemon sized ball of jaggery
Salt to taste
Water as required

Procedure:-
  • Heat a pan add oil, coriander powder, red chili powder, cumin powder and turmeric powder, fenugreek leaves, salt, jaggery, mix well  for  5 to 8 mins until jaggery has dissolved.(I did this to remove the bitterness of methi). Allow it to cool.
  • After 15 mins, add the whole wheat flour in this mixture and knead into a soft dough using water as required. The dough should have consistency similar to roti dough.
  • Make lemon sized balls and using a rolling pin roll them into circles.( I know mine haven't come in perfect circles I m still in learning process in tht matter).
  • Fry theplas until done on both sides(I did not add oil to it while frying).
  • Serve them With curd, pickle Or even Shrikand As I ate it with this and it tasted Super.

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Till I come back Again with something New,

Monday, October 4, 2010

Til Juice/ Yellu Juice

Hello Everybody!!!  Hope all ya had a great weekend….. Mine was superb…. And today it’s such a tiring day…. I did nothing but just Drink, Eat, and sleep yet I was Tired, irritated and Grumpy: P.
My sweetie pie mamama made some natural drink to burn the heat(mind me it’s too hot these days) ….

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And It was just super and yum J J J
And that’s Til Juice
Here is what we need :
White Sesame/Yellu- 100 Gm
Elaichi Powder/Cardamom powder- 1 tsp
Grated Jaggery - 100 gm
Method:
Wash and Soak sesame in water for 10-15 minutes. Grind this in mixer grinder.
After the seeds are ground properly, add the jaggery and grind it properly until the jaggery is ground well. Add required quantity of water while grinding(make sure u do not add excess water when grinding orelse the sesame seeds will not be ground well).
Filter the ground ingredients using filter or a fine muslin cloth. Add more water to liquefy and make it into a juice consistency. Now add the elaichi powder and mix well. Its tastes Super. Sesame seeds are very rich in calcium.
It really tastes great when chilled and served.

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It is very easy to prepare and also very tasty.
This makes 3 glasses of juice.
Till later then,

Saying Chill MaadiJ J J J J.

Sunday, September 26, 2010

Quench Ur Thirst With Something Healthy and Nice........

I m always Game when it comes to Fresh fruit juices or even Milk Shakes… But when it comes to plain milk m not that fond of it…  I can have a cuppa milk at nyt that’s the only time I can drink milk on its own: D
Yeh yeh m fussy I know I am sure many of u r there to accompany me :P.
It started getting back to the hot sweating days from the rains. Its getting me still crazy, thirsty nd thirsty… 
Guru  always tells me drink atleast a glass of milk or eat curds but I used to avoid it… these days I started listening to him by Drinking Milk Shakes (after all there are fruits also in it apart from milk J ) and he is totally happy… He too enjoys the drink on weekends……. J
This was what I made today just to quench the Thirst……
Apple Banana Milk Shake



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What I did was peeled 2 Apples and chopped them out….. In the same way peeled 2 bananas and chopped them too and Blended it till smooth.
Now I added 2 tbsp of honey and 2 cups of milk and again started blending it for some seconds.
And Here it is Ready.
Apple Banana Milk Shake.

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All healthy and Yum.
I never added Ice Cubes as both of us just escaped from cough nd cold last week.

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With a Sip Of sweetness Its Time to Say Bubye,
Signing Off,

Monday, September 20, 2010

Makai Gobi

When it comes to corns I love to just boil them add a blob of butter, salt and lime or even pepper…. How Many of U Love It this Way??????
 But this time I had fresh corns in abundance and and I had to try varieties of corn delicacies…
And as I had a big Cauliflower I ended up making this curry. We have always heard about gobi mutter but this one is something new which I tried and it was just yummy.

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Ingredients :
Cauliflower - 1
Fresh Corn Kernels- 2 cups
Salt
Oil - 21/2 tsp
Tomato paste -1/2 cup(paste of Freshly Ground Tomatoes)
Cinnamon - 2
Cloves -4
Aniseed or saunf- ½ tsp
Jeera – ½ tsp

To grind :
Onion - 2
Garlic - 10 pieces
Jeera - 1 tsp
Coriander - 1 
1/2 tsp
Cashews - 15
Chilli powder – 1 ½  tsp
Green chillies - 3
Turmeric powder - ½ tsp

Preparation:
Cut the cauliflower into big pieces; wash them in cold water and salt. Cook Corn kernels and Gobi separately until done and keep aside.
Heat some oil in a pan add the cloves, saunf,jeera and cinnamon.
Add the ground paste to it; let it boil till the oil separates from the masala.
Add the cooked vegetables.
Let the masala come to a boil with the vegetables.
Add the tomato sauce to them .After two minutes remove them from the stove.
Finally garnish them with coriander leaves.


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Tastes super with Ghee rice, Rotis, Chapathis.
With this time to say Bubye,
Signing Off,