Tuesday, July 26, 2011

Baingan Masala

Baingan Masala is a great recipe throughout India...There are many variations to this recipe, but im following my Mom's recipe as i liked it a lott...It’s easy to make and can be served as a tasty side dish with any  type of rice/bread recipe.and here it goes:-


Baingan/Egg plant/Brinjal - 1 Large (cubed into 1 inch pieces)

Pancha Phutana - 1 tsp
Cloves - 2
Cinnamon - 1/2''
Bay leaf - 1
Chili powder - 1 tsp
Coriander powder - 1 tsp
Cumin Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Ginger-garlic paste - 1 tbsp
Onion - 1 large (thinly sliced)
Tomato - 1 Large (diced)

Salt to taste

Heat the oil in a pan over medium high heat.
(If vegetables are fried in low heat they will be very oily)
Fry the baingan/eggplant pieces and keep aside.
In to the remaining oil, add pancha phutana  with bay leaf,cloves and cinnamon .
Fry for 2 mins and then add onions and fry again till the color of onions change to brown.
Now add tomatoes and chilli powder. Fry till tomatoes are fluppy.
Add salt, ginger- garlic paste, turmeric powder, coriander powder and cumin powder.
Cook till oil evaporates from the masala.
Add fried baingan/eggplant and mix it gently.
Let it simmer for three to four minute on medium low heat by adding  water as needed.
Serve hot with rice/roti....Enjoy...:-)

Sending this to Priya & Aipi's Bookmarked Event

Ayeesha's Any One Can Cook

& Iftar Moments

Friday, July 22, 2011

Temple Style Potol Rasha

Potol Rasha is one of the most popular recipe of Odisha,India…Its also a very tasty recipe among the Mahaprasad of Jagannath Temple,Puri...I already wrote the potol aloo rasha recipe n my previous post, but this one is a bit diff, as here the potol is cooked in coconut milk, and ginger cumin paste--no garlic, onions and potatoes used for this temple style recipe of Jagannath Temple..and here it goes:-


500gm Potol(Parwal)
1 1/2'' Ginger, 1/2 tbsp Cumin seed and 1/4 cup grated coconut(soaked in water and ground to a fine paste)
1 Cup Thick Coconut Milk
1 tsp panch phutan
1 tsp red chilli powder
1/2 tsp Turmeric Powder
1 tsp garam masala
1 bay leaf(tej patta)
Salt to taste


Wash and cut the potol/parwal in round shapes(cut one in 2/3 pieces)..
Take ghee in a pan and fry the potol/parwal pieces wel and keep aside..
Add ghee to the hot pan,take 1 tsp panch phutan and tej patta, when it crackles, add the masala paste .
Add red chilli powder, turmeric powder and fry well until oil evaporates.
Then add the potol/parwal pieces with coconut milk and salt.

Add water if necessary and bring to boil  for 2-3 min.
Now cook in medium flame till the gravy thickens.
Add garam masala powder and cook for 1-2 min.
Serve hot with rice/roti/paratha...enjoy..:-)

Tuesday, July 19, 2011

Egg Mayo Sandwich

This is a really short and simple recipe. Egg mayo sandwich must be the easiest and fastest nutritious breakfast/snack any wife/mom can prepare for her hubby/kids. . If you are making them for breakfast, you can prepare the hard boiled eggs the night before so that you cut down on the preparation time in the morning... I think it’s a nice treat to have this as breakfast/snack or u can also take it n ur lunch box or carry it for picnic..I learned them from one of my friends, when i was in Bangalore... :-)
And here it goes:-


3 hard boiled eggs- chopped finely
1 tomato - chopped
few chopped coriander leaves
2 tbsp mayonnaise
salt to taste
freshly cracked black pepper
8 soft white bread slices
butter or cheese spread

* Method for making hard boiled eggs

To cook perfect hard boiled eggs, place eggs in saucepan of cold water (enough water to cover eggs).
Bring to a boil for about 2-3 minutes, off the flame and cover with lid for about 10 minutes.
Rinse the eggs with cold water till they are cooled.
Crack the eggs gently with a spoon and remove shell.

Method for making egg mayo sandwich

In a bowl, mix evenly chopped egg, mayonnaise, salt and pepper.
Spread some butter or cheese spread on a slice of bread.
Then spread egg mayonnaise mixture you made in step 1, chopped tomatoes and coriander leaves.
Top with another slice of bread. Cut into half diagonally if desired before serving...enjoy..:-)

*Sending this recipe to Priya & Aipi's Bookmarked Event

Ayeesha's Any One Can Cook

& Iftar Moments Hijri 1432

Srivalli's Sandwich Mela - July 20th

Shobha's Cook It Healthy: Proteinicious - July 20th
Deepthi's Healthy Snacks

Friday, July 15, 2011

Egg Veg Sandwich

I always love bread sandwich especially egg veg sandwich....I love these delicious,spicy sandwich , its always been my favourite breakfast /evening snack...they gets ready very quickly and indeed a filling sandwich with full of proteins and vitamins to enjoy without any hesitation.....Usually this sandwich goes for a toasted bread slices topped with the eggs and vegies..You can either prepare them as a open sandwich or with two toasted bread slices, the choice is urs..Needless to say this sandwich suits super prefect to carry for picnics or lunch box menu...
and here it goes:-



8  Bread slices
1 Onion(chopped)
1 Tomato(Chopped)
1 Cup chopped Cabbage
2-3 Hard boiled eggs(sliced)
1 tsp cumin powder
1 tsp turmeric powder
1 tsp red chilli powder
Black pepper to taste
Coriander leaves (chopped)

Butter(for toasting the bread)
Refined Oil
Salt to taste


Heat  oil in a pan, add chopped onions, fry for 2min..
Add cabbage, tomatoes, salt, cumin powder, turmeric powder and red chilli powder.
Stir fry till done by adding coriander leaves and keep aside.
Melt the butter in a pan, toast the bread slices one by one.
Now gently spread the prepared vegetable masala and some chopped egg over a toasted bread slice..
Sprinkle black pepper and cover this with an another toasted bread slice and serve....enjoy...:-)

*Sending this to Srivalli's Sandwich Mela,

Tickling Palate's Let's Cook,

Shobha's Cook It Healthy

Ayeesha's Any One Can Cook


As i mentioned n my earlier post, im very happy that, finally i manage to get time 2 share the good news with u all..that is about my awards..

Shilpi of It is tasty ma! bestowed these awards on me:-

Thanx a lot Shilpi for sharing these awards with me..:-)
She has an awesome blog with mouthwatering and yummy recipes....

Now the rule says, i hav to share these set of awards with 15 other bloggers to keep the ball rolling and let the nominated bloggers know abt their awards..So, I want to share my happiness with the following blogger friends:-

  2. Oriyarasoi
  3. Priya's Easy N Tasty Recipes
  4. Padhuskitchen
  5. Samayal Diary
  6. Sensible Veg
  8. healthfood desivideshi
  9. Krithi's Kitchen
  10. Mharo Rajasthan's Recipes
  11. Sharmis Passions 
  12. Taste of Pearl City
  13. Srav's Culinary Concepts
  14. Torview
  15. A Girl's Diary

Wednesday, July 13, 2011

Indian Style Masala Pasta

 Indian Style Masala Pasta is a dish in which Pasta is mixed with all indian masala and vegetables....It is a different yet very easy to make, tasty , spicy and finger licking  dish...I learned it from the site :-KhanaKhazana...

and here it goes:-


1 pack Pasta(any shape)
3 cups Vegetables(onions, peas, cabbage )
1 tsp Garlic(paste)
1 tsp Cumin Seeds
1 tsp Green Chili Paste
½ cup Butter
1 tbsp Vegetable Oil
½ tsp Turmeric Powder

Spring Onion for garnishing
Salt to taste


Boil pasta as per instructions on the packet..

Cut all vegetables in long pieces....
In a vessel, put oil and fry all the vegies on high flame for 2 minutes.
Add a pinch of salt to taste and cook till done..keep aside.
In a pan, put butter....add cumin seeds and  fry for 1 minute.
Add green chilli and garlic paste..fry for 1 minute.
Optionally add 1/2 tsp turmeric powder for colour.
Add pasta, tomato sauce and  vegetables by sprinkling lil water. Add salt to taste and mix well..

Garnish with finely chopped Spring onions and serve hot....Enjoy..:-)

*Sending this to Priya & Aipi's Bookmarked Event

& Ayeesha's AnyOne Can Cook

Sunday, July 10, 2011

Mutton Achari & Some Good News

Sorry to all my friends for not posting any recipe in the passing days as i was a bit busy with my lil kid..He is now 1.6 yrs old and he just wanna roam and explore all over the house..so u can understand how it is with a me...hee hee im nt complaining at all..as im really enjoying all his questions,his lil clear/unclear words, half sentences he utters, his lil steps of dance while listening music...i really enjoy every bit of his activities..and thats the reason i cdnt blog more...But today after making a gr8 recipe, i just cdnt stop myself from sharing it with all of u...so now im here to blog again after my son went to sleep.... :-)

The dish, Mutton Achari is a  hot and tangy mutton cuisine from the Awadh region of Uttar Pradesh, India....Some days back, when i was just changing the channels in TV, I saw  Mutton Achari cooked by one participant in a cookery show called Master Chef - I..after seeing, i just made my mind to cook this..and it really turned out as a very tasty and yummy recipe..I just made lil verifications with the chilli part as me and my hubby cdnt eat too much chillies...any ways its enough talking now...
lets go to the recipe part..and here it goes:-


500 gm mutton
4 tbsp mustard oil
2 large chopped onions
2 tbsp ginger-garlic paste
6 dried red chillies(I used only 2)
1tsp garam masala powder
1 tbsp coriander powder
1 tsp saunth powder
1 tbsp cumin powder
1 tbsp whole garam masala
(Cinnamon, cardamom(green+black), black pepper, Cloves )
1 tbsp khus khus paste
mint leaves for garnish
salt and water

Achar masala:

1 tsp onoin seeds,
1 tsp methi seeds,
2 tsp mustard seeds,
2 tsp fennel seeds,
1/2 tsp Ajwain seeds,
2 tsp dry mango powder,
salt with 1 tbsp mustard oil.
12 green chillies (Achar wali)
(I used only 2)
12 cloves

Dry roast and then grind to make masala powder from all the seeds written for Achar Masala..
Mix the above powdered masala with mustard oil and dry mango powder and keep aside, this is the achar masala..
Slit and deseed green chillies and fill them with achar ka masala, seal them with cloves.

In a pan heat mustard oil and put whole garam masala.
Add onions and fry till brown.
Add ginger-garlic paste and fry another 2 mins.
Add all powdered masla and fry till oil come up.
Add mutton and fry on a high flame for 2 minutes.
Add kush khus paste and fry 2 more minutes.
Add water and salt and cook till mutton is nearly done.
Add stuffed green chillies and dry red chillies .
Cook till mutton is fully done and the gravy thickens.
Garnish with mint leaves.
Serve hot with roti/naan/paratha/rice/biriyani....enjoy... :-)

*Sending this to Shobha's Cook It Healthy

Good News:-

I am so happy to get awards from one of my friend Silpi who has a very delicious blog called It is tsty ma!...i will soon post all those awards in my blog...:-)

I am also very happy for being declared as the winner of an event  Healing Foods 's round up started by Krithi of Krithi's Kitchen , in which i sent ripe banana fritters... :-)

Will post all these exciting and hapywala things in details soon n my next post...till then do visit my blog and give ur sweet comments as always...tc and happy blogging...:-)

Wednesday, July 6, 2011

Kadali Besara Bhaja/Banana Fry with Mustard Paste

Kadali Besara Bhaja/Banana Fry with Mustard Paste is a very famous recipe of my state Orissa..and I love it when cooked by my Grandmom/aai/nani...She cooked it in a very simple but a lovely way that the taste s awesome....today im sharing this recipe of her with all of u which is my all time fav dish of banana...
and here it goes:-

2 Raw Bananas
1 tbsp Mustard seeds
2 tsp red Chillies powder
6 Garlic flakes
1/2 cup Water
Mustard Oil
1 tsp Turmeric Powder
1 tsp Pancha Phutana
Salt to taste


Peel off the skin of the bananas and cut into round slices.
Grind the mustard seeds with garlic .
Heat Oil in a pan/kadai and add 1 tsp pancha phutana.
When it started crackling add mustard-garlic paste along with water.
Boil water by adding turmeric powder,chilli powder salt and the bananas for 2 mins.
Cook in medium flame by covering the lid till the bananas are semi cooked.
Now uncover and cook in high flame by stirring in between till water evaporates .
Stir fry the bananas till golden brown.

Serve hot as a side dish.... enjoy.. :-)
* Sending this perfect dish to Priya and Aipi's Bookmarked Event
Also sending it to Ayeesha's Any One Can Cook

Sunday, July 3, 2011

Machha Jhola

Fish or Machha(in oriya), rings a bell in all Oriya’s palates....it has always been part of the Oriya food. Oriyas like any other east Indians very fond of Fish. Though Orissa has a comparatively longish coast line, the preferred palate dictates the taste for fresh water fish than marine water fish. The species that normally see its way to the plate in a normal Oriya household are Hilsa (called Ilisi in local lingo), Rahu (called Rohi locally), and Catla (called Bhakura). Apart from these there are some very famous small sized fish that are normally favoured over others. A typical Oriya meal is served with Rice thus making a need for a curry with enough gravy to use with it and Machha Jhola is just the same...more than the fish, the aroma soaked gravy or Jhola is just enough to gulp away 2-3 servings or more of steamed rice.... :-)
and here it goes:-


500gms fish (Preferably fresh water fish like Rohu, Catla, Hilsa. But you can use any other fish you like.)
Oil for deep frying the fish
(im using mustard oil as i prefer it for non-veg dishes spl for fish)
3 tsp  oil for curry preparation
1/2 tsp oil for marination
1 tsp sugar
1/2 tsp coriander powder
1 tsp cumin powder
1 large onion
9-10 garlic flakes
2-3 dry red chilies
1 large tomato
1/2'' ginger
2 tsp Mustard seeds(soaked in water for 30mins)
1 tsp pancha phutana
1 1/2 tsp turmeric powder
1 tsp red chilli powder
Salt to taste


Grind mustard seeds by adding water as needed to a smooth paste.Keep aside in a bowl.
Then grind red chillies,garlic flakes, ginger and half of the onion to make a smooth paste and keep aside.
Wash fish properly in water.
Add salt ,1/2 tsp mustard oil and 1 tsp turmeric powder to it and mix it well .
Keep aside for 10 minutes to marinate.
Chop the onions and tomatoes.
Heat oil in a kadai/pan and deep fry the pieces of fish till they are red.
Remember not to over-fry them. Keep them aside.
In a pan heat 3 tsp of mustard oil..add 1 tsp sugar to the hot oil.
When it turns to brown add pancha phutana ,when they started crackling add chopped onions.
Sauté them by adding chilli powder and salt, till golden brown.
Add the ginger-chilli-garlic-onion paste into to it.
Saute for 2 mins and add the chopped tomatoes to it.
Lower the flame and sauté it for 4-5 mins till they are nicely brown and oil evaporates.
Add cumin powder, coriander powder, 1/2 tsp turmeric powder with the mustard paste to the above masala.
Add 2 cups of water to it and stir well to mix . (You can add water according to your preference of thickness of gravy)
Cover the lid of the pan and leave it for 2-3 minutes till the water starts to boil.
Add the pieces of fried fish into it.

Let it boil for 5-6 minutes with the lid on.
Serve it hot with steamed rice and enjoy...:-)

*Sending this to Shobha's Cook It Healthy

Friday, July 1, 2011

Garlic Chicken

Garlic Chicken is a popular Chinese recipe..its an easy to make dish in which we have to stir fry chicken pieces, seasoned with garlic, chili and sauces...and here it goes:-


500 gm  Chicken
10-15 Flakes of Garlic ( Chopped )
1/2 Cup Vinegar
2-3 Green Chillies ( Chopped )
1/4 Cup Soya Sauce
1/4 Cup Tomato Sauce
1/2 tsp Ajinomoto
1/2 tsp Cumin Powder
1 tsp Pepper Powder
1 tsp Red Chilli Powder
Salt to taste
Few Chopped Coriander Leaves.


Marinate the chicken pieces with salt and vinegar. Keep aside for 3 hours.
Heat oil in a kadai/pan and fry the chicken pieces till the colour changes. Keep aside in a bowl.
Fry the chopped garlic and green chillies in the remaining oil for 2-3 mins.
Add soya saucse, tomato sauce, cumin powder, red chilli powder, pepper powder and the fried chicken pieces to the garlic.
Stir Fry for 4-5 mins.

Add ajinomoto and mix well. Garnish with chopped coriander leaves.
Serve hot with rice/fried rice/roti/paratha/naan...enjoy.. :-)

*Sending this to Shobha's Cook It Healthy


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