May 11, 2013

Pudina Paratha / Mint Flat Bread

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Mint /Pudina has a very distinctive flavor and taste. It enhances the taste of any recipe and the outcome is simply great. Considering the many medicinal effects that Pudina possesses its best if included in some for or the other in our daily diet. After having seen the use of Pudina in Pudina Thuvayal,Mint Corriander chutney for chats / sandwiches,now let us see how we can make tasty parathas with this wonderful herb. Perfect for patients with diabetes and fitness freaks. The parathas can be made oil free too.

Preparation Time : 45 mins
Cooking Time : 15 - 20 mins
Makes about 8-10 parathas

Pudina Paratha

May 10, 2013

Achaari Pulao / Indian Pickle Flavored Rice

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Achaar(Hindi)/Oorgai (Tamil)/Lonche(Marathi)/Uppinkayi(Kannada) are some of the terms used for Pickle in various Indian languages.
Inevitable and must have as a part of any meal,popular varieties of pickles used are Lemon,Mango,Gooseberry,Carrot,Mixed vegetables etc.Offlate due to various medical reasons,the consumption of pickles has reduced considerably but still people do like it indulge in having pickles with parathas,poori,dal rice etc.
I am not a great fan of any kind of pickle,but this Pickle flavored Pulao was something that created interest in me to try after having read Achari Chana Pulao in one of Tarla Dalal's cook book. I did not have boiled chick peas in store,hence I tweaked the recipe by adding vegetables instead of Chick Peas. The tangy flavor of Mango Pickle was infused in every grain of rice and perfectly cooked vegetables,the aroma was very appetizing and the room was filled in with the "aam ka achaar" smell.

Preparation Time : 20 mins
Cooking Time : 30 mins
Serves : 2-3

Achaari Pulao

Bhindi Masala / Spicy Okra

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This recipe is from my mom,who used to serve it with hot fluffy phulka rotis when I would be back from school with a hungry tummy. The aroma of Phulka rotis and this Masala Bhindi would fill the entire home and that would increase my hunger manifold . Quick and simple to make,it tastes really awesome with the various flavors from the spices infused into the Bhindi /Okra when cooked on slow flame.

Preparation Time : 15 mins
Cooking Time : 30 mins
Serves : 3-4
Bhindi Masala / Spicy Okra

May 07, 2013

Aloo Saunfwale / Fennel flavored Potato

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It has been pouring cats and dogs since Saturday here and it continued all the way until Sunday.. so you guessed it right it was a RAINY WEEKEND with no much excitement . The week started with a gloomy and cloudy weather and this calls for a piping hot lunch and some yummy spicy treat to the taste buds.
Potatoes are my very good friends when it comes to sizzle my taste buds on a gloomy dull day.
I made this grilled potato on skewers by soaking them in a marinade of hung curd and home ground spices and paired it with piping hot Dal Khichdi and Raita.
Sending this to MM#17 event hosted by Sizzling Tastebuds.

Preparation Time : 10 mins
Marination Time : 45 mins
Cooking Time : 15 mins

Aloo Saunfwale / Fennel Flavored Potato

May 03, 2013

Missi Roti

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Missi Rotis are an inevitable part of Rajasthani Cuisine.Consumed all round the year except for in winters where Bajra(Pearl Millet) Rotis are prepared.
Missi Rotis are easy to make and the low fat version also tastes good i.e while cooking the rotis,they can be made with or without using oil / ghee . I tried the No Fat version and it tasted no different from the Ghee dipped ones that I had earlier tasted in authentic Rajasthani cuisine restaurants.
Now off to the recipe :)

Preparation Time : 30 mins
Cooking Time : 15 - 20 mins
Makes about 8-10 rotis

Missi Roti

May 02, 2013

Pudinewalla Masaledar Lobia / Minty Black Eyed Bean Gravy

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Lobia (Hindi),Chawli(Marathi),Karamani(Tamil) is widely used in North Indian as well as South Indian cuisine. South Indian cuisine makes use of lobia in Sambar,Erissery,Sundal,Nombu KaaraAdai and any form of kootu.Whilst,North Indian cuisine uses lobia in preparation of dals,gravy which are served as an accompaniment to rotis,naans,rice and any kind of Indian Flat bread.

An absolute co incidence to what I prepared for lunch and the event announcement of MLLA hosted by Sizzling Tastebuds with Legumes as the star ingredient. The very next thought was What best can fit into this theme and here I am linking the recipe to Susan, the creator of this wonderful event and to Lisa who is currently managing MLLA.

Today's recipe is lobia served in a gravy with a flavor of tomatoes,mint and ginger.I paired it with hot Missi Rotis and Curd .You can serve with normal rotis or even with steaming jeera rice,pulao or regular rice.

Preparation Time : 8 hrs
Cooking Time : 25 mins
Serves : 3-4

Pudinewalla Masaledar Lobia