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Spinach Tomato Chutney

Spinach Tomato Chutney
Palakura Tomato Chutney.

Fresh spinach is chopped and fried in oil along with spices. Tomato is also cooked along with spinach. They are then ground into smooth paste along and mixed with seasonings. The spinach tomato chutney can be served with steamed rice or with idly, dosa etc…
Makes: around 4 Servings of Spinach Tomato Chutney.


  • Spinach 3 Cups Packed
  • Tomato 1 Large
  • Tamarind 1 inch Piece
  • Turmeric Powder a big Pinch
  • Green Chiles 2 – 3
  • Salt to taste


  • Mustard Seeds 1/4 tsp
  • Cumin Seeds 1/4 tsp
  • Urad Dal 1/4 tsp
  • Asafoetida a Big Pinch
  • Curry Leaves 5
  • Oil 2 tsps

Method of preparation:

Wash, chop off hard stems and roughly chop spinach leaves.
Wash and roughly chop the tomato.
Remove stems, wash and roughly chop green chiles.
Soak tamarind in few tablespoons of warm water for couple of minutes.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds stop spluttering, remove a tsp of the tempering along with curry leaves onto bowl.
Then add chopped green chiles and tomato.
Cook till tomato softens a bit, stir in chopped spinach, soaked tamarind, turmeric powder and salt.
Cook till spinach wilts completely.
Cool the cooked ingredients to room temperature and grind it into smooth paste using a blender.
Garnish with reserved tempering and serve spinach tomato chutney with idly, dosa etc…
Notes: Make sure to cook the spinach well.

Source: Talimpu

Strawberry Jam & Coconut Fudge-My 1,500th Post

My blog baby is only two years and 5months old,but today i reached my 1,500th post am soo excited and i have no words to explain how happy i am...Nothing is possible without my blogger buddies non stop encouraging comments and continous supports by visiting my blog baby...I can say so many beautiful things happened to me after coming to this wonderful blogsphere..I won so many beautiful events, obviously my first cookbook i got for my book shelf is from this fabulous blogsphere..Even two days back, i won a contest by great Indian chef Sanjeev Kapoor, have no words to explain how happy i am..Coming to this strawberry jam and coconut fudge, i tried out making this easy breezy fudge few days back for my friend's kid's birthday party as the theme for the party is sweets with fruits..Initially i wanted to make some pannacotta which was completely easy and quick for me, finally my friend proposed me to make some Indian sweets which coconut..After a discussion and hesitation, i tried adding some strawberry jam to our usual coconut fudge...This fudge was a big hit among kids, obviously it was one of the best dessert,all the kids loved at the birthday party..

Strawberry Jam & Coconut Fudge
  • 3cups Dessicated coconut
  • 1cup Milk
  • 1+1/2cup Sugar
  • 1tbsp Cardamom powder
  • 1tsp Ghee
  • 4tbsp Strawberry jam
  • 3tbsp Almond powder
Cook the dessicated coconut and milk until the milk get absorbed completely by dessicated coconut and keep aside...Take the sugar in a pan, add enough water to cover the sugar, bring to boil and cook until the sugar syrup gets two string consistency, add the dessicated coconut, strawberry jam, almond powder and cardamom powder and cook until the mixture turns thick,transfer the mixture to the greased bowl..keep aside until the fudge gets cool..

Slice the fudge as desire and enjoy!!

Source: Priya's Easy N Tasty Recipes

Tariwale Masoor

Most of my Punjabi recipes are derived from Kapoor Aunty's Rajma and/or Chhole recipe. If I am making Punjabi style curry (beans/chicken/eggs), I use onion, tomato, ginger-garlic paste, coriander-cumin powder and garam masala. I play with the consistency of the gravy by grinding all ingredients together, or chopping onion & tomatoes (especially for bhurta) or grating the ingredients (especially for chicken). But more or less, it's the same basic recipe in different avatars.

I had some masoor sprouts in the fridge. So I decided to make these tariwale masoor (Punjabi Masoor Curry). In my opinion, since masoor is more mild and mushy than Rajma or chhole, use less amount of garlic cloves. I don't think Kapoor aunty cooked with masoor much but this is my version.

Tariwale Masoor
Black Lentils Curry
  • 3 1/2 cups Masoor sprouts (or 1 cup dry masoor)
  • salt to taste
  • 1 tsp garam masala (preferably homemade)
  • 1 cup water
  • 1/2 tsp coriander-cumin seed powder
Grind to paste
  • 1 1/2 cup roughly chopped onion
  • 3/4 cup roughly chopped tomatoes
  • 3 cloves of garlic
  • 2"ginger, peeled
  • 1/2 tsp turmeric powder
  • 1 tsp paprika or mild Chile powder
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1 tbsp chopped cilantro
0. Pressure cook masoor and set aside.
1. Heat oil in a pressure pan/cooker. Add cumin seeds.
2. Add onion - tomato paste. Saute for 5 minutes. Add 3/4 cup water. Close the lid. Put on the pressure and cook till 3 whistles.
3. Let the pressure drop by its own. Now add cooked masoor, water as required, remaining spices and salt.
4. Bring to boil. Let it simmer for 10-12 minutes.
5. Garnish with cilantro

Note -
1. Traditionally, the onion-tomato paste is sauted for more than hour till the raw smell is completely gone and oil leaves the masala. I used pressure cooking technique to save on time.

Source: Enjoy Indian Food

Peanut Mango Sundal

It has been ages i prepared sundal with peanuts, this peanut sundal with mango brings me loads of beautiful memories, especially our Pondicherry beach sundal..Yesterday i soaked some groundnuts for making this sundal and prepared it today for our snacks along with grated mango..A mild tangy sundal to enjoy along with a cup of tea,both together turns out our snack truly great..Sending to Srivalli's Kid's Delight - Street Food..

Peanut mango sundal
  • 2cups Raw groundnuts (soaked overnite)
  • 1/4cup Grated mango
  • 1/2tsp Mustard seeds
  • 1/2tsp Urad dal
  • 2nos Dry red chillies
  • Few curry leaves
  • 1/4tsp Asafoetida powder
  • Salt
  • Oil
Pressure cook the soaked groundnuts with enough water and salt for upto 3 whistles,once the steam get released, drain the cooked water and keep aside..Heat enough oil, fry the mustard seeds,urad dal,dry red chillies,curry leaves and asafoetida powder, add immediately the cooked groundnuts and grated mango,sauté for few minutes and put off the stove..

Enjoy with a cup of tea..

Source: Priya's Easy N Tasty Recipes

Gujarati Dal From Sukham Ayu~~ IC Challenge

Eventhough Srivalli choosed bit late our this month Indian Cooking Challenge i can definitely say it was an excellent choice, yep she went for an easy,delicious,comforting,interesting and truly a new dal which goes for dried dates and my favourite veggies yam and drumstick, i tried out twice this dal and they tastes truly tremendous along with rice and crispy dosas eventhough i loved them with rotis..This dal tastes absolutely quite different from the usual dal, this dal is choosed from Prathibha and Jigyasa's second book called Sukham Ayu, thanks a lot ladies without u guys i never would have tasted this delicious dal...Actually this dish called for dried dates,kokum,yam and drumsticks but i never get here those dried dates and kokam and finally prepared this delicious dal with pitted dates and used tamarind extract instead of kokum also deduced the quantity of jaggery used in this dal,else i followed exactly as the original recipe went for..

Gujarati Dal
  • 3/4cup Toor dal
  • 1/2tsp Turmeric powder
  • Oil
  • 1tbsp Tamarind extract
  • 1/4tsp Jaggery
  • 4nos Pitted dates (chopped)
  • 2nos Drumsticks(cut as pieces)
  • Few raw groundnuts
  • 5nos Yam (cubed)
  • 3nos Green chillies (slit opened)
  • 1tsp Ginger (grated)
  • 1tsp Coriander powder
  • 1/2tsp Roasted cumin powder
  • 1/4tsp Garam masala
  • Few coriander leaves
  • Salt
For Tempering:
  • 1tsp Ghee
  • 1/2tsp Mustard seeds
  • 1/4tsp Fenugreek seeds
  • 1/4tsp Cumon seeds
  • 2nos Dry red chillies
  • A pinch Asafoetida powder
  • Few curry leaves
Wash and cook the toor dal with enough water, turmeric powder and oil in pressure cooker for 3 whistles, once the pressure gets released, churn the dal well...In a heavy bottomed pan transfer the dal,add the cubed yam, drumstick pieces,pitted and chopped dates, groundnuts,slit opened green chillies, jaggery,tamarind extract,salt,coriander powder, cumin powder along with enough water and cook in medium flame until the veggies get well cooked..

Finally temper all the spices in ghee and add to the cooking dal,cook for few minutes..put off the stove, now add the garam masala and chopped coriander leaves..Enjoy with rice,rotis or with dosas...

Source: Priya's Easy N Tasty Recipes

Potato Murukku

Deepfried snacks are quite welcome that too when the temperature goes under 0°c.. we had a rainy weekend and i tried out making some crispy deepfried crispies for our snacks, this time i wanted to make some murukku coz i have nt prepared these deepfried beauties since deepavali also i wished to prepare them quite different from the usual murukku..I got hooked to this potato murukku at Raji's Rak's Kitchen as this recipe went just for rice flour,cooked potatoes,butter and salt which sounds absloutely easy for me and tried out this sunday,needless to say the whole batch i prepared vanished within few hours and am gonna make some again this coming weekend..Thanks to Raji for sharing this delicious potato murukku with us,which goes for easy preparation..Sending to Jayasri's Blogger's Marathon - Rak's Kitchen..

Check Srivalli,Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, PJ, Priya Mahadevan, Pavani, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena wat they cooked for our last day blogging marathon..

Potato Murukku
  • 2cups Rice flour
  • 1no Potato (big & cooked)
  • 1tsp Cumin seeds
  • 1/4tsp Asafoetida powder
  • 1/4cup Butter (room temperature)
  • Oil
  • Salt
Grind the cooked potato with butter and enough water as fine paste, take the rice flour,cumin seeds, asafoetida powder, salt in a large bowl,gradually add the grounded paste,water and knead as soft and smooth dough..Heat enough oil of deepfrying..

Gently drop enough dough in a murukku press with star nozzle or three holes nozzle and squeeze out the dough in a greased plate,drop gently to the hot oil and cook until the bubbles gets off from the oil, drain the murukkus in paper towel and arrange in air tightened box...

Source: Priya's Easy N Tasty Recipes

Batata Humman - Microwave Version

Batata Humman is a delicious curry prepared with potatoes,coconut and tomatoes, this dish is quite famous in Mangalore and prefect side dish to serve along with paratha,rotis,pulkhas also along with rice..I came across this dish at great chef Sanjeev Kapoor's space which sounds absolutely easy for me since i was searching something new to serve along with rotis for our tonite's dinner..I prepared this delicious side dish using microwave oven as this dish goes truly for a simple preparation..Its tooks less than half an hour in microwave oven anyhow the cooking time depends upon the power of ur microwave oven..The addition of the coconut oil enhance the flavour of this beautiful dish and we guys completely fallen in love with this curry....Sending this curry to Srivalli's MEC-Curries & Gravies..

Batata Humman
  • 4nos Potatoes (cubed)
  • 1cup Coconut (grated)
  • 5nos Dry red chillies
  • 3nos Tomatoes
  • 1tsp Tamarind pulp
  • 1/2tsp Asafoetida powder
  • 2tsp Coconut oil
Cook the cubed potatoes with a cup of water in high temperature for 10minutes in microwave safe bowl..once the potatoes turns soft, strain the water and keep aside..Dry roast the dry red chillies for 3 minutes, grind now the grated coconut, roasted dry red chillies and tamarind pulp,asafoetida powder and grind as bit coarse paste..Now take the cooked potatoes, grounded paste, tomatoes, half a cup of water and cook for 15 minutes in high temperature until the curry turns thick..finally add the coconut oil,give a stir..

Enjoy this super delicious batata humman along with rotis..

Source: Priya's Easy N Tasty Recipes

Leek Chutney/Thuvaiyal

Have you ever prepared anything as Indianised version of chutney or side dish using Leeks?? if not just go throw this interesting spicy as well as mildly tangy chutney with leeks...My H love crispy dosas and he always need two or three side dishes to enjoy either idli or dosas...Sometimes i have to break my head to cook up something new of else revisited chutney to serve him happily, this time i prepared this delicious chutney or thuvaiyal using leeks,ginger,garlic,coriander seeds, curry leaves,red chillies and tamarind..Needless to say this thuvaiyal tastes marvellous as side dish for dosas,with sambhar rice and i loved it..

Leek Chutney
  • 1cup Leeks (chopped finely)
  • 1tbsp Ginger (chopped)
  • 6nos Garlic cloves
  • 1tbsp Coriander seeds
  • Few curry leaves
  • 4nos Dry red chillies
  • 1no Tamarind (blueberry size)
  • Salt
  • Oil
  • 1/2tsp Mustard seeds
  • 1/4tsp Urad dal
  • Few curry leaves
Heat few drops of oil, fry the chopped ginger, garlic cloves, dry red chillies, coriander seeds and curry leaves until they turns brown, take them in a mixie, now add the chopped leeks to the same pan and fry until they shrinks a bit...Take this sauteed leeks along with the fried spices,tamarind, grind as bit coarse paste with enough salt and water..

Meanwhile heat enough oil, let splutters the mustard seeds, urad dal and curry leaves, add this temperd spices to the grounded paste, mix well and serve as side dish..

Source: Priya's Easy N Tasty Recipes

Creamy Herbed Farfalle

Farfalle is quite known as bow tie pastas, i do buy often coz my lil one loves this pasta soo much, today i prepared this simple,delicious,quick and creamy herbed pasta for our lunch and served along with some cucumber salad and grilled chicken thighs...This creamy herbed pasta goes for few tsp of dried herbs like parsley,basil,thymn cooked along with onions and low fat cream,if u dont have these herbs, u can add any herbs as u desire to this dish..Sending this filling and comforting pasta dish to Presto Pasta Nighte - 201 guest hosted by Pia..

Creamy herbed Farfalle
  • 250grms Cooked farfalle
  • 1cup Low fat milk
  • 1no Onion (chopped)
  • 1/2tsp Dry parsley leaves
  • 1/4tsp Dry thymn leaves
  • 1/2tsp Dry basil leaves
  • Pepper powder
  • Salt
  • Olive oil
  • Few grated cheese
Heat olive oil, sauté the chopped onions until they turns transculent, add immediately the cream,dry herbs and bring everything to boil, add now the pepper powder,salt and cooked paste, stir for few minutes and serve hot topped with grated cheese..

Enjoy with salad or grilled meats..

Source: Priya's Easy N Tasty Recipes

British Flapjacks

British Flapjacks is a sort of cookies which looks almost like granola bar prepared using oats, golden syrup,packed brown sugar,butter...This cookies are truly addictive with rich buttery flavour and with a mild sweetness..As like most of the British desserts, this flapjacks doesnt need lot of sugar to be delicious, they are really a prefect treat to enjoy anytime at the same time very hearty..Usually flapjacks are used be triangular in shape, but i wanted to make them quite different and went for a diamond shape, no matter about the shape na..Wat we all need is to munch this healthy cookies rite, also i have added some black dried raisins to this flapjacks..

British Flapjacks
  • 2+1/4cups Quick cooking oats
  • 1/2cup Butter
  • 1/2cup Packed brown sugar
  • 1/4cup Golden syrup
  • Few dry black raisins
  • Pinch of salt
Preheat the oven to 350F, take the butter, brown sugar and golden syrup in a saucepan, stir continously until the butter melts,the sugar gets dissolved, remove the sauce pan from the heat, add the oats,salt and stir until the oats gets well coated..Transfer this mixture to a greased square pan, bake for 20-25minutes until the top turns golden..

Once get cooled, cut into triangles or watever shape u wish for..Enjoy with a cup of tea..

Source: Priya's Easy N Tasty Recipes

Tomato & Ginger Rasam

Today its quite chilling here,dunno when the sun god gonna come back, needless to say am so lazy to cook..Thats y our today's lunch goes for this delicious,comforting,easy breezy, tangy and gingery rasam...This rasam tastes marvellous with spicy potato roast or egg roast which suits prefectly for this chilled weather...Definitely a delicious rasam to enjoy anytime..

Tomato & Ginger Rasam
  • 1/4cup Cooked toordal
  • 2nos Tomatoes (ripen & juicy)
  • 1tsp Peppercorns
  • 1tsp Cumin seeds
  • 1tsp Coriander seeds
  • 1tbsp Ginger (chopped)
  • 1no Tamarind (blueberry size)
  • Few curry leaves
  • 1/4tsp Mustard seeds
  • 2nos Dry red chillies
  • 1/4tsp Asafoetida powder
  • 1/4tsp Cumin seeds
  • Salt
  • Oil
Dry roast the peppercorns, coriander seeds, cumin seeds..grind as fine powder..Now grind the tomatoes and ginger as fine paste..take the grounded paste, spice powder,salt,tamarind,cooked toor dal, add enough water..mix everything well..

Heat enough oil, fry the mustard seeds, dry red chillies, cumin seeds,curry leaves and asafoetida powder, add this tempered spice to the already prepared rasam, bring boil,cook for 2 minutes and put off the stove..

Source: Priya's Easy N Tasty Recipes

Brown Rice Idli

I tried for the first time brown rice for making idlies, eventhough i used these brown rice for making many dishes and bakes...I completely skipped the white rice in this idly batter and tried out using brown rice and whole urad dal with some fenugreek seeds, these idlies turned super fluffy,soft eventhough they werent completely bright white in colour (usually in our home town idlies are compared to jasmin flower), the picture itself says it na..Otherwise we didnt find out any difference between the usual idly and this brown rice idly,when served with thick vegetable sambhar,this fluffy idlies tastes super delicious and filling...Am gonna skip completely the idly rice for making idly for the upcoming days..Sending this super fluffy idlies to WWC-Brown Rice for Dinner guest hosted by Siri,event by Sanjeeta..

Brown rice Idli
  • 2cups Brown rice
  • 1/2cup Whole urad dal (without skin)
  • 1/2tsp Fenugreek seeds
  • Salt
Wash and soak the brown rice and whole urad dal with fenugreek seeds separately for atleast 4 hours, grind as bit coarse slightly thick batter with enough water in a grinder and add enough salt, mix well and keep it for fermentation, the next day while making idlies, give a stir to the fermented batter and pour enough fermented idly batter to the greased idly plates and cook in idly cooker for 10-15minutes..

Serve this healthy idlies with any sort of spicy chutneys or sambhar..

Source: Priya's Easy N Tasty Recipes

Flax Seeds,Onion & Garlic Chutney

A simple,quick,spicy and prefect pair for crispy dosas is this delicious onion and garlic chutney, with some chopped onions, garlic, red chillies and few flax seeds this chutney is truly a prefect side dish to enjoy without any guilt..Just sauté the veggies and grind them as bit coarse paste with enough salt and serve them immediately in case if u dont want to temper them or u can temper them using gingelly oil..We loved this chutney with Tomato, Wheat rava & Brown rice Adai both together turned out our dinner healthy and filling..Sending to my own event CWS-Flax Seeds & to Akila's DNSW -F and finally to Healing Foods - Ginger & Garlic guest hosted by Sara, event by Siri...

Onion& Garlic Chutney
  • 2nos Onions (medium size & chopped)
  • 15nos Garlic cloves
  • 1tbsp Flax seeds
  • 4nos Dry red chillies
  • 1tbsp Coriander seeds
  • Salt
  • 1tbsp Gingelly oil
  • 1/4tsp Mustard seeds
  • 1/4tsp Urad dal
  • Few curry leaves
Heat few drops of oil, fry the coriander seeds, flax seeds,dry red chillies, garlic cloves until they turns brown, add the onions to the same pan,fry for few minutes..Now grind everything with enough salt and water until they turns as thick coarse paste..Heat enough gingelly oil, let splutters the mustard seeds, urad dal and fry curry leaves, add this tempered spices to the chutney and serve along with dosas or idlies..

Source: Priya's Easy N Tasty Recipes

MW Zucchini Moru Curry

I got some fresh zucchinis sterday when i went to farmer's market as they were dead cheap and i picked few for making out some stir fries or soup, finally i prepared today this simple,quick and easy curry with whisked curd and a grounded paste with grated coconut,cumin seeds and green chillies which i prepared easily using microwave oven..Grated zucchini gets cooked easily in microwave oven,which helped a lot for making this curry as they get ready very quickly..This delicious moru curry goes to Srivalli's MEC-Curries & Gravies..Pls do check ur microwave oven power before cooking, coz the cooking time varies according to ur microwave oven power..

MW Zucchini Moru Curry
  • 1cup Grated zucchini
  • 1+1/2cups Whisked curd
  • 1/4cup Grated coconut
  • 1tsp Cumin seeds
  • 2nos Green chillies
  • A pinch Turmeric powder
  • 1/2tsp Mustard seeds
  • 1/2tsp Urad dal
  • 2nos Dry red chillies
  • Few curry leaves
  • Oil
  • Salt
Heat enough oil in microwave bowl for a second, add the mustard seeds, urad dal,curry leaves and dry red chillies, cook for 2-3minutes in high..meanwhile grind the grated coconut,cumin seeds and green chillies as fine paste with enough water..Once the tempered spices turns brown, add the grated zucchini, cook for 3 minutes in high (stir twice)..

Add the grounded paste,turmeric powder,salt to the cooked zucchini,give a stir and cook for 5-7minutes in high (stir in between)..Finally add the whisked curd to the veggies, give a stir and cook for 1-2minutes..Serve immediately with rice and spicy fried potatoes..

Source: Priya's Easy N Tasty Recipes

Yellow Moong Dal Tadka/Cherupayar Parippu Curry

Nothing will beat a thick dal served with hot steaming rice topped with ghee and pickles, wat a comforting food na..I usually make simple dals using toor dal or either with toor dal and moongdal together, never tried out a simple dal just with split moongdal, i got this recipe from Nag's Edible Garden which sounds quite easy and interesting coz i never tried making dals with ginger in tempering spices i usually go for crushed garlic cloves, the addition of ginger pulled me to try out this dal for our sterday lunch and we guys enjoyed having this easy breezy dal with rice for lunch and with dosas for our dinner..Thanks to Nags for sharing this delicious dal..Obviously this dal goes to Jayasri's Blogger's Marathon - Edible Garden..

Yellow lentils dal
  • 1cup Split moongdal
  • 1no Tomato(chopped)
  • 2nos Green chillies (slit opened)
  • 1/4tsp Turmeric powder
  • Salt
For Tempering:
  • 1/2tsp Mustard seeds
  • 1/2tsp Cumin seeds
  • 1/2tsp Grated ginger
  • 2nos Red chillies
  • Few curry leaves
  • A pinch Asafoetida powder
  • Oil
Cook the dal with enough water with turmeric powder, greenchillies and chopped tomatoes for 3 whistles in pressure cooker,once the steam get released mash the dal little bit and keep aside..Meanwhile heat enough oil in a pan, add all the ingredients given for tempering and fry, once they get well fried add this tempered spices and salt to the cooked dal..

Source: Priya's Easy N Tasty Recipes

Ginger chutney with tomato

I always love to experiment with food , only with what am going to have .. since my H, doesn't like varieties . He is not a person who would love to go with the flow .. ONLY in cooking . As i've mentioned earlier, watched this cookery show on sunday. Saw this chutney there , I must say, i's not impressed at first, but did give a try.. It was good and i'll make it again in the future for sure..

Ingredients :
  • Ginger -- 1/2 inch piece
  • Tomato -- 1 1/2
  • Coconut (shredded ) -- 1/4 cup
  • Dry red chilly -- 3 nos (acc to taste )
  • Salt -- to taste
  • Oil -- as needed
For seasoning :
  • Mustard seeds -- 1/2 tsp
  • Curry leaves -- a sprig
  • Urad dal -- 1/2 tsp
  • Coriander leaves -- a tbsp
Method :
Fry the dry red chillies,ginger and tomato in 2 tsp of oil until the tomatoes gets mashed. Grind this along with coconut and salt to a fine paste. Heat the pan with lil bit of oil and do the seasoning. Fry the mustard seeds followed by curry leaves and urad dal. Fry this until the urad dal turns golden. Now add the ground chutney in the seasoning and mix well. Leave the chutney in the low heat for 2 minutes and stir it. Transfer the chutney to the serving bowl and garnish with coriander leaves. Goes good with all the tiffin varieties..

Sending this entry to Healing Food event hosting by Sara ,started by Siri

Happy eating guys !!!

Source: Kitchen Secrets

Maal Pooda - Gujarati Pancakes

Maal Poodas are made in my Gujarati family to pamper new moms. They are loaded with ghee/clarified butter. But I have made using less oil. If you want to be more authentic, use clarified butter (lots of it!)

Maal Pooda
Gujarati Sweet Pancakes
  • 1 cup Whole Foods Organic Pancake Mix
  • 1/3 cup Oat flour
  • 1/3 cup golden flax powder (Optional)
  • Milk as needed to make a thick batter
  • 1/2 cup grated jaggery (more or less per taste)
Crush to powder
  • 3-4 green cardamoms, peeled
  • A pinch of nutmeg powder
  • A generous pinch of peepar mool
  • A generous pinch of ginger powder/sunTh
  • A small pinch of fenugreek powder
  • Oil or ghee for shallow frying
  • 1 tbsp poppy seeds/khuskhus
1. Mix all the flours with grated jaggery and milk. Mix so there are no lumps. Cover and keep aside for 7-8 hrs.
2. Stir in nutmeg and cardamom powders.
3. Add peepar, fenugreek and sunTh powders. Add more milk if needed.
4. Heat oil in mini pancake pan. Spread mini pancakes. Sprinkle some poppy seeds. Flip and fry on the other side.
5. Serve immediately fresh off the griddle

Note -
1. Traditionally, only wheat flour is used for this recipe.
2. You can add more or less jaggery per requirement.
3. Peepar Mool, SunTh and fenugreek powder are added to a new mom's diet.
4. I have roasted these maal poodas like pancakes. But traditionally they are fried in ghee/clarified butter. They are spread like mini pancakes but oodles of ghee is used for frying.
5. I tried to google "peepar mool" and found some explanation at Tarla Dalal's website -

Source: Enjoy Indian Food

Healthy Cracked Wheat Oats Pongal

( Click image for enlarged view )

Today I was searching for a healthy breakfast and I had come across this version of oats pongal in anubhavati blog which I had bookmarked earlier long back.I prepared as per her instruction and it came out very well. I was amazed pongal can taste so good with so many healthy ingredients. So here is the recipe.

  • 1.5 cup cracked wheat
  • 1/2 cup oats
  • 3/4 cup moong dal
  • 6 cups water
  • 1 tsp cumin powder
  • 1/2 tsp pepper powder
  • 1/2 cup grated carrot
  • 1/2 tsp chopped ginger
For tempering
  • 2 tbsp ghee
  • 8-10 whole black pepper
  • 1 tsp cumin seeds
  • handfull of cashews
  • 2 green chillis slit
  • 1 spring curry leaves
  • pinch of hing
Cooking Procedure

Dry roast cracked wheat, oats, moong dal each seperately and mix them and keep aside.

In a pressure cooker pan heat 1 tbsp ghee then add cumin seeds and once it splutter add grated carrot,ginger let it fry for a while then add six cups water,when it starts to boil add salt,pepper and cumin powder and the above dry roasted ingredients. Mix well and close the lid and pressure cook for 3 whistles and switch off.

To prepare tempering in a tempering pan add 2 tbsp ghee once it get heated add cumin seeds and once it splutter add cashew nut, crushed black pepper,green chilli,curry leaves,pinch of hing and stir. Switch it off and keep aside.

Open the pressure cooker after it cools add the above tempering to it. Switch on the gas and stir the cracked wheat oats pongal. Stir well till uniform consistency and if need add little milk.

Serve hot.

Source: Super Yummy Recipes

Jangri / Jangiri / Imarti

Jangri --- This is my fav sweet ever.. As this is my first trial , I hope i've made some justice . U may be wondering , " How come the colour of jangiri is golden yellow ? ! " Oh yeah, I deliberately made as golden yellow, as i'm opposed to adding food colour... Incase, if u wanna get the real colour of the jangiri, please add more food colour. So far from my attempt, i would say, it's not that difficult to try a hand on making this delicious sweet. U know what , I made this jangiri last nite..I started around 9 .30 p.m and finished @ 12.15 p.m having my baby around.. Now I know how to lay the design of jangiri on the oil and at what temperature..Once u know these small small things , u r good to go..To be frank, i'll make this sweet again in the near future..I followed vahchef's recipe and to tell u the fact, I like to have my jangiri on a thicker side.. I mean, with lots of flesh soaked in syrup..hmmm..YUM.. Make a bigger hole on ur ziploc if u feel the same..

Ingredients :
  • Urad dal -- 1 1/2 cups
  • Rice flour -- 1 tsp
  • Salt --a pinch
  • Orange food colour -- 2 drops (as needed ) ( I used very little as i don like adding food colour )

For syrup :
  • Sugar -- 1 1/2 cups
  • Salt -- a pinch
  • Orange food colour -- a pinch
  • Rose essence -- 5 drops
  • Lime juice -- 1 tsp
Method :

Soak the urad dal for 2 to 3 hours and grind it in a blender /food processor /mixie /grinder to a fine paste. Add very little water while grinding. May be less than half cup for this measurement. Add a pinch of salt ,food colour and mix it using a spoon. keep it sepeartely.

In the meantime, u may prepare the syrup. Add the sugar, a pinch of salt,food colour in a wide bottomed pan and add just enough water to immerse the sugar. keep the flame in medium and dissolve the sugar. Boil the syrup for 3 minutes . Add the lime juice now to prevent the syrup from getting crystallised. Once u boil the syrup , u may switch off or keep it in the low flame ( very very low..) Pour in the rose essence and mix well.

Now take a ziploc cover and open the mouth widely. Put a hole in the center as shown in the picture using a nail or anything u can get a hole out of.. Fill the zip loc cover wit half the amount of urad dal batter and squeeze it toward the end. don zip it.. Try to make the jangri design. First u've to make two circles and then form small overlapping cirlces like a chain and keep on doing the same until u reach the starting point. U may go a head and perform one more layer ( just a cycle of small circles..) if u want a thick Jangri..
I forgot to take step by step pics, But the final thing would be somehow like this...( I've made a single layer..) Just keep practicing, on ur 5th or 10 th attempt u'll get it right... ;)

Take a wide bottomed pan and pour the oil for an inch level.. Thatz more than enuf. Now heat the oil in the medium low for 4 minutes. Now the oil would start getting heated up. This is the right stage to lay the design. Now start making the jangri in the oil ( do not crowd them ). U may turn the heat to medium once u finish with the design and fry the jangri's until cooked and turns crisp.. Make sure , u should bring down the temperature of the oil very low for the further set..

Put /Dunk the Jangri in the hot syrup ( If the sryup is not hot , u may heat it again for a minute..) and leave it for 2 minutes .. Make sure, u soak it completely .. Transfer the jangri and place it on a seperate plate for few minutes and then transfer to a Container u r gonna store.. I would prefer to keep it overnite for better taste and absorption of syrup.. ..I know, who would wanna wait after all this hard work ...?!!! I also had it right away !!!

Sending this to MLLA event hosting by Sandhya ,started by Susan

Happy eating guys !!!

Source: Kitchen Secrets

Tomato,Wheat Rava & Brown Rice Adai

Am happy to say that i won 25$ amazon gift card from Healing Food-Eggplant went on at Kavita's space last month, thanks to Siri and Kavita for ur sweet gesture friends, u guys made my day..I love instant version of making idlies or dosas,anyhow sometimes we can make dishes without fermentation..This wonderful looking healthy adais goes for an easy preparation and doesnt need fermentation..Just leave the batter in room temperature for few hours and ur batter is ready to make these yummy adais...Actually i came across this healthy adai recipe through a friend who doesnt have any idea where she got this recipe from, finally i went for making this adai which goes for wheat rava,brown rice and tomatoes, but my small mind doesnt want to make this adai without oats, so i have added half a cup of rolled oats to the already prepared batter to turn them more healthier..When served with spicy chutney this adai tastes truly marvellous and suits prefectly for breakfast and dinner..Sending this healthy adai's to WWC-Brown Rice for Dinner guest hosted by Siri,event by Sanjeeta..

Tomato Brown Rice Adai
  • 1cup Wheat rava
  • 1cup Brown rice
  • 1/2cup Rolled oats
  • 2nos Tomatoes
  • 1tsp Ginger (grated)
  • 2nos Green chillies (chopped)
  • Salt
  • Oil for cooking
Soak the wheat rava, brown rice together for three hours with enough water, grind the soaked wheat rava,brown rice,tomatoes, grated ginger,chopped chillies,with enough water in a wet grinder until they turn as bit coarse thick paste, add enough salt and take the batter in a vessel, now add the rolled oats directly to the batter and keep aside for 2-3hours..

Heat a tawa or a griddle, grease it with few drops of oil, pour a ladle of this adai batter, spread them as a medium size adai,drizzle the oil, cover it with a lid and cook in medium flame..once the top of the adai gets cooked, turn the adai and cook well..Serve hot with any spicy chutney..

Source: Priya's Easy N Tasty Recipes

Mango & Chickpeas Rice

Am a great fan of this tangy and delicious mango rice, its has been ages i prepared them coz none at home love this tangy rice apart from me..After a long hesitation and discussion, my DH said Yes to my favourite mango rice, finally i prepared this rice with some chickpeas for our today's lunch..For my surprise everyone loved this rice which i served along with spicy fried potatoes..I had a fabulous lunch today, this mango rice truly goes for an easy and quick preparation, a prefect lunch box menu to enjoy too..Sending this rice to JFI Rerun - Mango hosted by Satya..

Mango & CHickpeas RIce
  • 2cups Cooked rice
  • 1/2cup Grated mango
  • 1/2cup Cooked chickpeas
  • 1/2tsp Mustard seeds+Urad dal
  • Few curry leaves
  • 1/4tsp Asafoetida powder
  • 1/4tsp Turmeric powder
  • 2nos Green chillies (slit opened)
  • 2nos Dry red chillies
  • 1tsp Ginger (grated)
  • Salt
  • Oil
Heat enough oil, let splutters the mustard seeds,urad dal and asafoetida powder..fry the dry red chillies, curry leaves, slit opened green chillies, grated ginger for few seconds, add the grated mango pieces,cooked chickpeas for few minutes along with turmeric powder and salt..Finally add the cooked rice,toss everything gently and put off the stove..

Serve with fried spicy potatoes...

Source: Priya's Easy N Tasty Recipes

Brown Rice Masala Dosa

Whenever we guys goes to Saravana Bhavan in Paris, we order immediately their sambhar vada and masala dosa, yep those both dishes are truly addictive and we love it..Actually i was craving for some masala dosa since a long and with some leftover Brown Rice Idli Batter i prepared this delicious masala dosa..Since the batter is already ready to enjoy i just went for making a easy breezy potato masala to serve along with this crispy dosas...We enjoyed having this delicious,crispy at the same time filling dinner with coconut chutney..Sending to WWC-Brown Rice For Dinner guest hosted by Siri, event by Sanjeeta..

Brown Rice Masala Dosa

For potato masala:
  • 1no Onion (chopped)
  • 2nos Potato(cooked)
  • 1/2tsp Ginger (grated)
  • 1no Green chilly (chopped)1/4tsp Turmeric powder
  • 1/2tsp Mustard seeds + cumin seeds
  • Oil
  • Salt
Heat oil in a pan, add the mustard seeds n cumin seeds n let them crack..add the chopped onion, chopped green chilly, grated ginger,turmeric powder n stir for a while, add the cooked potato pieces and stir them for few minutes, add enough salt and toss everything well until the oil get separates...keep aside and let them cool..

For Dosa:
If u batter is thick, just add water to make them little bit thin..Heat a pan, brush the pan with oil..Pour a ladle of the brown rice idli batter,drizzle oil and cook on both sides..

Place a tablespoon of potato masala in the middle of dosa,roll it and serve immediately with spicy chutneys..

Source: Priya's Easy N Tasty Recipes

Sugarfree & Eggless Kiwi Muffins

Am allergic to kiwi fruits and i cant have them as salad or juices,if i wish to enjoy this fruit either i have to cook or make some bakes with this vitamin rich fruits, thats y i tried making out this muffins with flax seeds and rolled oats as sugarfree at the same as eggless version after a long hesitation...This muffins turned out super marvellous, spongy at the same time prefect to enjoy anytime of the day, they goes prefect with a cup of coffee for breakfast, as dessert for lunch and with a cup of milk for snacks, u have so many choice to enjoy this healthy muffins..Its suits prefectly for any aged peoples since i used maple syrup for making muffins instead of sugar...Sending to my own event CWS-Flax seeds guest hosted by Priya...

Sugarfree Eggless Kiwi Muffins
  • 3nos Kiwis
  • 2cups All purpose flour
  • 1cup Rolled oats
  • 1cup Yogurt
  • 1tsp Baking powder
  • 1/2tsp Baking soda
  • 1/2cup Oil
  • 1tbsp Flax seed meal
  • 1/2cup Maple syrup

Preheat the oven to 350F..Take the yogurt,oil,maple syrup in a bowl and whisk until everything get well mixed..Mix the flax seed meal with 3 tbsp of luke warm water and keep aside, peel the kiwi's skin,chop them as small bites and mash the kiwi chunks..Now mix the flour,rolled oats, baking soda, baking powder,mashed kiwi chunks in an another bowl and gradually add the whisked mixture and flax seed meal to the dry ingredients and mix everything well..

Pour enough batter to the muffins mould and bake them in middle tray for 20-25minutes or until a skewer inserted comes out clean..Once these muffins get cooled, enjoy them without any guilt with a cup of coffee or tea..

Source: Priya's Easy N Tasty Recipes

Quick N Easy Ghee Rice

Most of us will try to make easy breezy dishes whenever we feel so lazy to cook up na, sometimes its happens to me..Fortunately some of our blogger buddies have best and quick recipes to try and taste, while going through Nag's Edible Garden,i got hooked to this easy ghee rice which was totally quick and easy to get ready..Immediately i tried making them for our Sunday's lunch and served along with fried chicken drumsticks, both together turned out lunch super filling and fabulous,thanks a ton to Nags for sharing this easy at the same time rich and delicious ghee rice, its truly very quick and we loved it..This ghee rice goes directly to Jayasri's Blogger's Marathon - Edible Garden..

Quick Ghee Rice


  • 1cup Basmati rice
  • 1+1/2cups Water
  • 2tbsp Ghee
  • 1no Onion(chopped)
  • 2nos Cardamom
  • 2nos Cloves
  • 10nos Peppercorns
  • 1tsp Ginger garlic paste
  • Chopped mint leaves


Wash and soak the basmati rice for 15minutes..Heat the ghee in a pan, fry the cardamoms,cloves,peppercorns and chopped onions for few seconds, add immediately the ginger garlic paste and stir until the raw smell goes away, now add the soaked rice, fry for few seconds and add the water, transfer the rice to rice cooker..

Once the rice gets cooked, add the chopped mint leaves and serve with raitas or any spicy side dish..

Source: Priya's Easy N Tasty Recipes


7day marathon hummm good Idia for me.Now a days I am becoming very lazy to post my recipes my be because of weather here or I am becoming old:) i don't know any way. When I saw Srivalli s post about 7 day marathon I thought let's worm up my self and joined the marathon. This is a 7 day bloging marathon means we have to post each day a recipe for 7 days. Valli gave us some 7 themes to choose in those themes I have choosen regional and from to day I am here with 7 British recipe. So for these 7 days my theme is REGIONAL CUISINE BRITISH..
Cornish Pasty is a filled pastry commonly associated with cornwall in South West England in the United Kingdom.I have seen this recipe in Travel&living channel and noted the recipe .But that time I missed some ingredients so googled and got the recipe here.I changed the recipe to vegetarian but used eggs.The traditional Cornish Pasty is filled with meat and vegetables, The filling ingredients must never be cooked before they are wrapped in the pastry.I turned it in to my vege style with carrot,potato,cauliflower and cabbage,onion.Actually this is a complete meal itself which miners,farmers use to have for there lunch.In one way this is a packed meal for the workers at there work place.For cornish tin miners who were unable to go for lunch and they are covered with dirt from head to foot so this pastry is made for there convenience. They hold the folded crust and eat the rest with out touching it. This pastries are popular with farmers and labourers particularly in the North East England also . It turned out fantastic for me, check out the recipe how I made it..



For pastry dough:
  • All purpose flour --- 2 cups
  • Salt 1/4 tea sp
  • Baking powder -- 1 tea sp
  • Butter -- 1/2 cip diced
  • Water -- 1/4 cup
Shift flour,salt,baking powder in to a bowl, add butter mix with your hands to combine butter and flour.
Rub well to make this flour and butter mixture in to a breadcrumbs consistency.
Add water and make a stif dough, sprinkle little by little water and mix the dough make sure that dough should not be sticky and don't stretch the dough.Cover and leave it a side.
  • Onion -- 1 chopped
  • Potato -- 1 mediun peeled and diced
  • Carrot -- 1 big diced
  • Cauliflour --- 1 cup chopped
  • Cabbage -- 1/2 cup finely chopped
  • Mushroom -- 1cup chopped
  • butter or olive oil -- 1tab sp
  • Salt -- 1/4 tea sp
  • Pepper powder -- 1 tea sp
  • Cheddar cheese --- 1 cup shredded
  • Egg --1 for brushing the pastry



1.Heat oil or butter in a pan add chopped onions and fry till they turn in to translucent.
2. Add chopped potato and carrot sprinkle half salt mix well cover and cook for 3 minutes.
3.Then add chopped cauliflour,mushrooms,cabbage,remaining salt, pepper powder and sprinkle 1 tab sp water cover and cook in low heat for 10 minutes.
Here you can add 1 beaten egg and 1/4 cup milk to this vegetable mixture to enhance the taste of the filling.
4. Stir occasionaly and cook till mixture become dry,If you make sure there is no moisture in the vegetable mixture, add cheese mix well and remove from heat and let it cool.
5. Divide pastry dough in to equal portions and roll each portion in to 1/4 inch thick and 5 inches round, don't stretch the dough.
6. Place vegetable mixture on one side of the pastry circle,wet the pastry edges with beaten egg and flod the pastry over filling.
7. Press the edges with a fork ( this pastry should be in a half moon shape.)
8.Transfer the pasties to a baking sheet, brush with beaten egg or milk.
9.Preheat the oven at 450 degrees F(230 degrees C) for 10 minutes. Turn oven down to 350 degrees F(175 degrees C) and bake for 35 minutes.

Serve hot with tomato sauce.

Source: Plantain leaf


Bread and butter pudding is a traditional and popular dessert in British cuisine. Which is brought to India by British people. this pudding is famous as a winter pudding in British cuisine,because they serve this warm,you can enjoy this cold too,but it tastes great when it is warm.Making the egg and milk, cream mixture and pouring it on the bread is very importent in this recipe. Make sure that your egg mixture reached the last layer.And soaking the bread in the egg mixture atleast for 30 minutes(if possible you can soak it for 1 hour)is very importent.The treditional recipe contains only nutmeg and cinnamon for flavoring, adding vanilla is a new version.One day old bread will give a better texture to the pudding,I don't like this pudding with fresh bread.This Bread and butter pudding is my all time favorite,I can have it for any time like dinner,lunch,even for break fast.Check it out how I made...


OOhhh yes to day is the 2nd day for blogging Marathon Let's check what our friend's are doing:
Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena


  • Bread --- 10 slices
  • Butter --- 50 g
  • Sugar ---- 25 g
  • Milk ---- 350ml
  • Eggs ---- 2
  • Double cream -- 50ml
  • Raisins ---- 50 g
  • Cinnamon powder --- 1/4 tea sp
  • Nutmeg ---- 1/4 tea sp grated
  • Vanilla extract -- 1 tea sp



1. Heat the oven at 350degreeF or 180degreeC or gas mark 4 for 10 minutes.

2. Grease a 1 liter pie dish ( I used the foil tin that also worked well) With little butter.

3. Trim the crust of the bread and cut in to triangles or what ever shape you like and spread butter bothe sides and keep a side.

4.Now place the buttered bread slices in the pie tin like a layer,sprinkle half of the raisins evenly over the bread,Sprinkle little nutmeg,cinnamon.

5.Repeat the next layer with bread do the layers till the bread finished and top layer should be raisins.

6.In a pan mix milk and cream and heat till warm (no need to boil)

7.In a bowl beat eggs with 3/4 sugar and the vanilla extract till light and airy.

8.Pour the milk in to beaten eggs beat well to combine milk and eggs evenly.

9.Pour this egg and milk mixture over the layered bread slowly and evenly.Gently press the surface to push the bread in to the liquied .

10.Sprinkle the remaining sugar over the surface and leave it a side for 30 minutes.

11.Bake the pudding in a pre-heated oven for 40 to 45 minutes or till the top of the pudding turns in to goled brown and pudding well risen and the egg is set

12.Serve hot. I didn't serve any sauce or custard with this we enjoyed it hot with beautiful cinnamon flavour.

This is my entry for A.W.E.D - BRITISH at reva s Kaarasaaram event by DK

Source: Plantain leaf


Yorkshire pudding is a staple of the British sunday lunch.This pudding is originated from Yorkshire a place in North England.Yorkshire pudding generally a savoury muffin like dish traditionaly served with Roasted meat and gravy as a sunday lunch,some times this will continue with vegetables and white sauce. This is a traditional meathod of eating this pudding in Yorkshire and it is still common in some parts if Yorkshire.This pudding is known as pockets because of there shape may be. Yorkshire pudding is made with milk,eggs,flour, this pudding is not difficult to make if you have a right recipe and the right oven temperature.Here how I made it..


Before that this is my 5th post for blogging marathon, let's check what our frends are doing...
Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena



  • Eggs --- 3
  • Milk --- 1 cup
  • All- purpose flour --- 1 cup
  • butter --- 2 tab sp



1. Preheat oven at 375 degrees F or (190 degrees C).
2. In a mixing bowl beat eggs with milk and add flour mix well to combine every thing. This batter should be a very thin batter in a pouring consistency (like rava dosa batter)
3.divide 2 tab sp butter in to twelve muffin cups about 1/4 tea sp in each cup,place this muffin cupe in oven to melt butter for 2 minutes.
4.Remove the muffin try from the oven and pour the batter evenly among buttery cups.
5. Bake in preheated oven 5 minutes, then reduce heat to 350 degreesF(175degreesC)and bake for 25 minutes more or till puffed and golden.

This is my one more entry for A.W.E.D-BRITISH AT Reva s Kaarasaaram event by DK

Source:Plantain leaf

Cauliflower Cheese

To day is the 6th day of Blogging Marathon. I am really enjoying this event which is started By Srivalli.Srivalli is one of my good friends in blogging world.I take part in almost every event which she conducts at her site.I just loved her Mela event and ICC and now this blogging Marathon.this Marathon gave me some more good friends and more knowledge about blogging.About valli I don't met her personally but through bloging only I know her,Such a nice lady and good friend,I am very glad to have a fellow blogger friend like her.Thank you so much Valli for all these events as I am enjoying this Marathon too.Let's check what our fellow bloggers are cooking to day
Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, PJ, Priya Mahadevan, Priya Suresh, Priya Vasu, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena

And to day I finished 500 recipes in my blog I am very happy for that . This is all because of my readers,blogger friends. thanks to all of you for encouraging me to reach this mile stone.A big thanks to my husbend who gave me a fantastic support and tasted my food.


Cauliflower cheese is a traditional British recipe which is served as a main dish, but also can served as a side dish some times.small cauliflower pices in a creamy sauce top with crispy cheese and bread crumb topping it tastes amazing right from the oven.Now a days it is served with pasta and other ingredients as a main dish but traditionaly cauliflower cheese is served as a side dish with roasted meat for lunch or dinner.I served it with Yorkshire Pudding let's check how I made this creamy cauliflower cheese...



  • Cauliflower --- 1 big cut in to small florets
  • Milk ---- 300 ml
  • Cheddar cheese --- 110 g
  • Plain flour -- 3 tab sp
  • Butter -- 50 g
  • Fresh bread crumbs -- 25 g
  • English Mustard -- 1/2 tea sp
  • Nutmeg -- a pinch
  • Salt --- 1/2 tea sp or according to your taste(becarefull there will be salt in cheese so keep in mind that and add salt.)
  • Pepper powder --- 1 tea sp freshly ground.



1.Add cauliflower florets to boiling water with little salt and boil for 10 minutes or thill tender,make sure that cauliflower shouln't become mashey. Drain water and leave a side.
2.Heat butter in a sauce pan add flour and fry till nice aroma comes out, make sure your flour shoud'nt change the color that should be in white color only.
3. Add milk to the flour and butter mixture,stirr continuously till the sauce thickens.
4. Keep the heat very low and add 1/4 of the cheese, mustard,nutmeg,salt and pepper stirr well ans cook for another one more minute.
5.Spread cauliflower florets in a baking dish and pour the white sauce over the cauliflower.
6. Mix the remaining cheese and bread crumbs,Here I want to tell some thing I didn't add cheese in bread crumbs because already there is lot of cheese in the sauce so I just sprinkle a tab sp of cheese on the top of bread crumbs.But if you like a perfect cauliflour chees then mix bread and cheese as per the recipe.
7.Place the cauliflour cheese pan under a hot grill till it turns in to golde brown.
8.Remove from the oven and serve immediately.It taste great when it is hot only.

This is my one more entry for A.W.E.D - BRITISH at Reva s Kaarasaaram event by DK

Source: Plantain leaf

Gujarati Dal From Sukham Ayu For Indian Cooking Challenge

Gujarati dal... that is the recipe for this month s Indian Cooking Challenge. This recipe was choosen by Sri valli from Jigyasa Giri& Pratibha two proud Authors of The Ayurvedic cook book-Sukham Ayu,Which is the winner of the 2nd place for best health and Nutrition book in the World 2009.This Gujarati dal recipe is from there book,In this book they give many healthy recipes and Ayurvedic tips too.Thanks to both of them for sharing this recipe with us and big thank to Sri valli for choosing this delicious recipe.


Comming to the recipe Gujarati dal is a simple and little sweet and tangy lentil curry which is a perfect combination with rice and roti .This recipe contains drumstick and yam,kokam since I am living in Libya here I don't get those ingredients so I skiped them and just fallowed the recipe and here I go....

  • Split red gram/red lentils/Toor dal -- 3/4 cup
  • Turmeric powder -- 1/2 tea sp
  • Few drops of oil
  • Drumstick -- 2 cut in to 3 inch pieces(I didn't use this)
  • Yam --- 4-5 pieces i inch pieces(I didn't use this)
  • Hard dry dates --- 4
  • Raw Groundnuts --- 1 tab sp
  • Green chillies -- 4 slit
  • Ginger -- 1 inch piece grated
  • Soft dry Kokam -- 4-5 pieces or tamarind pulp 2 tab sp (I used tamarind pulp)
  • Jaggery --- 1 tab sp
  • Coriander powder -- 1 tea sp
  • Roasted cumin powder -- 1/2 tea sp
  • Garam masala -- 1/4 tea sp
  • Coriander leaves -- 1tab sp chopped
  • Salt --- 1 tea sp or according to your taste.


For Seasoning :---

  • Ghee -- 1 tea sp
  • Mustard seeds -- 1/2 tea sp
  • Fenugreek seeds -- 1/4 tea sp
  • Cumin seeds --1/2 tea sp
  • Dry red chilies -- 2 broken
  • Asafoetida -- a pinch
  • Curry leaves --- 1Spring.
1. Wash and soak dal in enough water for half an hour then add turmeric powder and oil to dal and cook till dal become soft.
If you would like to cook it in a preasure cooker then cook the dal for 2-3 whistles.
2.Remove the dal from heat and mash well.
3. By the time soak dry dates in hot water for 10 minutes
4. In a other pan take drumstick pieces,yam pieces add 1 cup of water and cook till the vegetables are tender.
5.Now add mashed dal to the vegetables fallowed by all other ingredients exept garam masala,coriander leaves and seasoning .
6.Add 1 cup water and cook in a low flame for 15 more minutes stir in between.
7.At the same time heat ghee in a small pan add mustard seeds,let them popup then add fenugreek,cumin seeds, broken red chillies,asafoetida and curry leaves.
8.Pour this seasoning into the dal and cook for another 5 minutes.
9.Remove the dal from heat and add garam masala mix well and garnish with chopped coriander leaves.
Serve hot with rice or roti.

Source: Plantain leaf

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