December 31, 2009

Happy New Year 2010 ~ Best of 2009.

First of all a very happy and prosperous new Year to one and all and May all of you achieve more under the guidance of the Almighty in the forth coming year.

This year had been wonderful. Both us and the kids were in good health except for a brief ill spell with Arjun. Now he is doing much better and hope it continues thru the next year. Though I have not been very active in this year in the blogging community I was still reading thru the recipes posted by all the enthusuatic bloggers and had a great time doing so. I learned a lot thru them all.

I hope to try out more recipes and also post them too and remain active in the forth coming year. This year I bought a new microwave with the convection mode to try out baking. I having a field with it.  Will surely post more recipes in the forth coming months.

These were the recipes that I tried out for the first time and which came out really well. They are

Many resolutions, not much kept but hope to and pray forward to keep up with them. Wishing you all a  

Very Very Happy

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December 23, 2009

Moong Sprouts Pav Bhaji

I just love this healthier version of the Bombay pav bhaji. It has been a real challenge for me to make Arjun eat sprouts. This is a tweaked up version of the actual recipe which turned out to be better than the original itself. What more you can use any sprouts in this bhaji. I just had great fun tweaking it around and the kids loved the recipe very much. Hope you will also enjoy this as much as we did.


You’ll Need:

Moong sprouts – 1 cup

Potatoes, boiled and mashed - 1

Onion – 1

Tomatoes – 2 to 3

Ginger garlic paste – 1 tsp

Chilli powder – 1 tsp

Turmeric powder – ¼ tsp

Green chilli – 1

Pav bhaji masala powder – 2 tsp

Garam masala power – 1 tsp

Butter – 2 tbsp

Coriander, chopped – 2 tbsp

salt to taste

Serving Suggestion:

Onion rings

Lemon wedges

Minced coriander leaves


Chop the onions finely. Puree the tomatoes. Slit the green chilli. Boil the moong sprouts in very little water. Do not overcook. Drain and keep the moong water aside.

How to do:

Heat butter in a tava and add the onion and sauté. Add the ginger garlic paste and fry till the onion turns golden. Now add chilli powder, turmeric powder, green chilli and sauté for few seconds. Now add the tomato puree, boiled potatoes, pav bhaji masala, garam masala powder and salt and cook for 5 minutes.

Add the moong sprouts and chopped coriander and cook for atleast 15 to 20 minutes over slow flame for all the flavors to meld together and form into a smooth mixture. If the mixture becomes dry, sprinkle the moong water. Serve hot with bread or rotis with dollops of butter, onion rings, lemon wedge, coriander leaves sprinkled over them.

Note : I have also tried by including other vegetables like cauliflower, peas and mushrooms. Just make sure that the main ingredient is sprouts.

This is off to My Legume love Affair 18th Edition being hosted by Srivalli a brain child of Susan.
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December 16, 2009

Nan Khatai

I did it. I did it. I finally mustered enough courage to try my hand at baking. Though I wanted to bake a cake the first time, I opted to bake biscuits instead, as they are fool proof and nothing could go wrong with them. I wanted to see my kids reaction and I guess didn’t want to scare them with my baking.

Arjun loves biscuits and it is a must for his evening tea. So I opted to make these famous tea time Indian cookies. How I used to love them, smack my lips and enjoy them while eating them as a kid. I really really hoped that he will also love these light and melting in the mouth irresistible cookies.


All purpose flour (maida) – 200 gms
Semolina (Suji) – 100 gms
Butter / Ghee / Vegetable oil – 150 gms (I used butter)
Castor Sugar – 150 gms
Curd – 2 tbsp
Green cardamom powder – 1 tsp
Soda – bi – carbonate – ¼ tsp
Milk – 4 to 5 tbsp


Pre heat the oven at 160 degrees.

Beat butter, sugar and curd together. Sieve flour, semolina, cardamom powder and soda-bi-carbonate in a bowl. Add this to the curd mixture. Add milk and a make a soft dough. Prepare a baking tray by smearing butter all over. Make small balls out of the dough and press the ball slightly to flatten them to give a cookie shape. Place the flattened balls on the tray leaving enough space between them as they swell in size while baking.

Bake at 160 degrees for 15 – 20 minutes on the lower rack. Let it cool on a wire rack. Store in an air tight container. Serve with tea or coffee.

This is off to EC's WYF: Tea Time Snacks
Sara's Cakes and Cookies event
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December 15, 2009

Ring Murukku

When this month’s Indian Cooking challenge was announced as Ring Murukku I was quite delighted as it happens to be my kids favourite which is also very easy to make. This is my MIL’s version of the same ring murukku. Though I used to do this with yellow gram this version seemed much easier and there didn’t seem very difference in taste



Rice flour – 1 cup
Roasted gram dal powder – 2 tbsp
Cumin seeds – ½ tsp
White sesame seeds – ½ tsp (optional)
Salt – to taste
Ghee – 1 tsp
Water – as needed
Oil – for deep frying.


Take around 2 tbsp of rice flour and in a bowl and melted ghee to it. Mix it well to creamy paste. Now add the remaining rice flour and the roasted gram dal powder and mix it with your finger tips to resemble a crumble. Add the cumin seeds, sesame seeds and salt. Mix well. Now add water little by little to form a soft dough. Heat oil in a kadai for deep frying.

Roll out thick string from the dough with the help of your hands. Just bring the ends together and press them so that they resemble a ring. Leave this work to the kids and they are supposed to have a field day. Deep fry them in oil but have patience while doing so and fry them over medium flame so that they get cooked till the centre.

This is off to the Indian Cooking challenge.
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