Saturday, May 30, 2009

Tamatar ki Chutney(Indian style tomato Dip)

Tamatar ki chutney is a Hyderabadi alternative to sambar,khatti dal and rasam, typical accompaniments to rice along with curries.Although it is paired with khichdi which I had posted previously it tastes good with steamed rice too.It is simple to make and you could make it on days when you are lazy to reach for that pressure cooker to make sambar,or dal based accompaniments, or simply when it is raining tomatoes in your garden.

8-10 large tomatoes
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/4 inch piece of ginger
salt as required
1 tsp oil

For the Seasoning/Tadka/Baghar
1/4 tsp mustard seeds
1 tsp cumin seeds
5-6 curry leaves
2 cloves of garlic crushed
2 dried red chilles
a pinch of black gram seeds(urad dal)
1 tbs oil

Procedure: Cut tomatoes into four pieces and put it a pan with the turmeric, chilli powder, salt and ginger and some oil and let it cook with a little water on a slow flame till tomatoes get mushy
and you can mash them up with the back of a stirring spoon and remove the ginger piece.If you are still feeling lazy, then you could blend it after cooling, into a smooth pulp.Take a non stick pan and heat the oil and add all the ingredients listed under seasoning and when they crackle and sizzle with a nice aroma just add the tomato pulp and stir to combine all ingredients and you have it ready to serve in a bowl.

Variation: You could add two green chillies to the cooking tomatoes if you wanna spice things up.

Thursday, May 28, 2009

Pepper Kofta in Tomato Sauce

Now and again I have had messages from visitors to showcase vegetarian recipes and here is one fabulous dish that can be a show stopper at any party or meal.Bell peppers get a wonderful makeover, of course retaining their nutritional goodness of vitamin c.Try picking the organic ones as I've found them to be more flavourful (U.K ), and the tiny little ones are even better for making the koftas.

8 Tiny bell peppers
3 boiled potatoes
1 tbs raisins
2 tbs cashew nuts
3 tomatoes pureed
2 tbs chickpea flour /corn flour
cottage cheese/paneer(optional)
1 tsp dry mango powder/amchur/lemon juice
2 tbs yoghurt
1 large onion finely sliced
1 tbs chopped spring onions/green coriander
salt as required

1 tsp ginger- garlic paste
2 cloves
1/3 inch cinnamon
oil for shallow frying
1/3 tsp fennel seeds/saunf & cumin seeds
1 tsp turmeric
1 tsp red chilli powder/paprika

Cut the peppers into halves deseed them and remove the white papery layer inside.In a pan heat oil add the fennel seeds,cumin seeds, when they begin releasing their aroma add the mashed potatoes,turmeric powder,chilli powder,salt,raisins ,1tbs of the cashew nuts coarsely broken,and paneer keep stirring till the whole mixture is evenly coated with the ingredients.Let it cool, fill the peppers with this stuffing and then dip in the chickpea or corn flour mixed into a thick batter with a little salt and water and shallow fry in a little oil, in batches and keep aside.In a wok heat a liitle oil add the onion slices,and saute till they turn reddish brown now add the cloves, cinnamon, ginger-garlic paste and salt, then add the tomato puree and the remaining 1 tbs cashew nuts blended with a little water.Let it cook till the sauce thickens now add 2 tbs of yoghurt and let it simmer till the oil appears on the edges.Add the pepper koftas and garnish with chopped spring onions/green coriander.

Sunday, May 24, 2009


It has been recently brought to my notice that a foodblog of Indian origin is plagiarising material from my website word to word.I request this site to refrain from plagiarism as it tantamounts to an offence.It cannot be called inspiration as it reduces the originality and credibility of a site that indulges in such acts.Also, one has to remember that writing content that engages the hearts and minds of a visitor/reader is sheer hard work and talent that cannot be lifted off.I am working towards resolving this issue with the original host itself

Monday, May 18, 2009

Suji Ka Halwa -Semolina Dessert

Semolina/suji/smeed/farina/rawa whatever you are used to know it as is versatile and can be made into numerous savoury and sweet dishes.This dessert known as halwa is very easy to make and you will have people asking for more.The addition of almonds takes this dessert to sublime heights.Try it !

1 cup semolina
1 cup almonds(toasted & powdered)
3/4 cup sugar(adjust to suit your taste)
1 cup milk
a few saffron strands
a dash of cardamom powder
some cashew nuts and raisins
3 tbs of ghee/clarified butter

Procedure: Heat a little ghee and toast the cashews,and raisins and reserve for later use.Now add the remaining ghee to the pan and roast the semolina till it turns a golden color, now add the almond powder and keep stirring.Add the milk, sugar, cardamom powder, saffron, and cook till the semolina turns soft.Keep stirring to prevent it from burning at the base.Add the raisins and cashews.It can be served warm or cold.You could also use slivers of pistachio with the nuts and raisins.

Wednesday, May 13, 2009

Mango Sorbet

It's summer and mangoes are in abundance.The Badami variety is one you must absolutely not miss.In India eating mangoes everyday in summer is almost a ritual and then you have the unripe ones being cooked with dal(lentils) and yes even lamb.Coming back to desserts, mango sorbet is undoubtedly heavenly and if you are craving ice cream I can assure you a sorbet is a good low calorie option.This sorbet can also be made with melons,peaches and pineapple.Mango sorbet is great after a good spicy meal.On a lighter note, if this one puts you to sleep after a heavy meal you can be assured of a midsummernight's dream(pun unintended).


500 gms mango pulp

1/2 tsp lime juice

1/2 orange zest

2 egg whites whisked until peaks form

1/3 cup powdered sugar(adjust according to sweetness of the fruit)

Mint leaves for garnish

Chill a glass bowl and add the mango pulp,lemon juice and orange zest,mix well.Add the egg whites and sugar.Cover with a clear film and freeze for an hour.Remove from freezer and beat once again well to mix the contents.Refreeze until fully set.While serving remove the sorbet a good five minutes earlier and whisk to remove any crystals until you get a smooth texture.You can serve this with mint garnish and honey or double cream as topping.

Thursday, May 7, 2009

What's For Tea?

Cream Cheese Cookies:

2 1/2 cups flour
1/2 cup butter melted
1/2 cup vegetable oil
1 egg
3/4 cup sugar
100 gms cream cheese
1/2tsp black seeds (nigella/kalonji/hub al barake)
2 tsp sesame seeds
1 tsp baking powder
4-5 tbs water
1 egg yolk and 1 tsp milk mixed together for brushing cookies

Put the flour in a bowl.Make a well in the centre add the butter, oil, egg, powdered sugar, cream cheese, baking powder and water.Knead to a soft dough adding water as you need.Shape the dough into round cookie shapes or you could work out more shapes and arrange on a slightly greased baking tray.Brush with the egg yolk and milk mixture and sprinkle sesame seeds and black seeds liberally.Bake in a a preheated oven of 350 degrees F until golden in color,to obtain crunchy cookies.


3/4 cup sultanas
2 cups corn flakes
3/4 cup roasted flaked or crushed almonds/peanuts
1/2 cup finely chopped glace cherries/tutti fruity pieces
2/3 cup sweetened condensed milk

Combine sultanas,corn flakes,peanuts/almonds,cherries and condensed milk in a bowl.Mix Well.Place the mixture on a baking paper lined tray.Make diagonal lines.Bake in moderate oven about 10 minutes or until slighlty browned and cool on trays to obtain diamond shapes.Store in an air tight box.

Saturday, May 2, 2009

Summer Quenchers

Here are a few summer drinks,two of them traditional Indian drinks to keep cool throughout the hot weather.In the picture, left to right Saffron Sherbet,Pinacolada,Tropical Sunshine and Lassi

Saffron Sherbet:
500 ml milk
1 tsp saffron
100 ml sweetened,condensed milk
4-5 peppercorns
15 almonds soaked and skinned
1 tsp fennel seeds
3 cardamom pods
a few unsprayed organic rose petals
crushed ice

Boil milk and add the saffron while its hot to infuse the color and let it cool.In the meantime blend the almonds, fennel and cardamom pods to a smooth paste.Now add the rest of the ingredients except the rose petals and blend well.Sieve the liquid.Now fill up individual glasses with crushed ice upto 1/4 th level and add the sherbet sprinkle with rose petals and serve.You could use silver or stainless steel glasses to give that traditional Indian touch.

1 cup yoghurt
2 tbs sugar
1/4 cup water
1/4 cup crushed ice

Blend all ingredients in a mixer till frothy.Serve in chilled glasses.As an option, you can add 2 tbs mango pulp to make a mango flavored lassi.

Tropical sunshine
1/2 carrot chopped
2 cups pineapple juice
1/4 cup apple chopped
1/2 banana
1/4 lemon wedge
4 orange segments
1 tsp raisins
1 tsp salted cashew and pistachio nuts
1 slice of cucumber
1 slice of green pepper
6 ice cubes

Blend carrot into smooth paste add the pinepple juice and other ingredients and blend further while adding the ice cubes one at a time till a smooth liquid is obtained.If the liquid is too thick add pineapple juice or ice to thin it.

Pina Colada
1/4 cup coconut cream
1 cup pineapple juice
few pineapple chunks
ice cubes

Mix the coconut cream with pineapple juice and crushed ice cubes in a mixer.Fill tall and chilled glasses with the juice, add some finely chopped pieces of pineapple.Decorate the glasses with pineapple slices.