Tuesday, January 21, 2014

Chilly Gobi/ Dry Cauliflower Fry

 With the continuous snowfall (DC metropolitan area receiving 6-8 inches) and schools cancelled, I wanted to make some hot delicious food for the family to cheer up. After dinner, the kids are now tucked in and here I and my better half are watching "we're the millers" and getting ready for one more snow day!


1/2 cauliflower
1 cup of all purpose flour( maida)
1/4 cup of corn flour
1/2 tsp of red chilly powder
oil for deep frying
salt as required

For the gravy:

1 red onion
1 capsicum(green bell pepper)
3 cloves of garlic chopped
1/2 inch of ginger chopped
1 green chilly chopped
2 tsp of soy sauce(dark soy)
1/2 tsp of crushed black pepper
1/2 tsp of red pepper flakes
1/2 tbsp of red chilly paste(Siracha sauce)
scallions for garnish 
1 tbsp of oil


1. Cut the cauliflower in to small florets. Cut the onion and capsicum in to small squares.
2. Prepare the batter -  First swift the dry ingredients together(all purpose flour, corn flour, red chilly powder and salt) and then add water. The consistency of the batter should be like dosa batter.
3. Add the cauliflower florets to the batter and then fry them in heated oil in the kadai. 

4. As the cauliflower turns golden brown,transfer to a plate.
5. Heat oil in the pan, add onion, capsicum, green chilly, ginger and garlic together. Saute well for 5 minutes in medium flame. 
6. Add the siracha sauce and soy sauce.Transfer the fried cauliflower to the pan. Then add black pepper and red pepper flakes and mix well.

7. Add the chopped scallions as garnish. Serve with roti/ naan.

Saturday, January 18, 2014

Besan Laddu

  Besan Laddu can be made within 20 mins and I recently made it for the local Sai Baba temple on Thursday. It is a dry sweet and it has a relatively longer shelf life (2-3 weeks) if stored in an airtight container. 


1 cup of besan/ gram flour
3/4 cup of sugar
1/2 cup of ghee
2 cardamom
Nuts for garnish


1. Dry roast besan in a heavy bottomed vessel, stirring continuously till they change color and sweet aroma comes. 
2. Add fine powdered sugar and cadamom to the kadai, mix well. Add warm ghee and stir them.
3. Allow them to cool enough to hold them and make lime sized balls
4. Garnish with nuts.

Friday, January 17, 2014

Aloo Methi

Methi (fenugreek) leaves is one of the leafy vegetables that is easily available in Indian grocery stores in the USA. Today I will share with you my version of Aloo methi. This can be a tasty side dish  for rotis and can be really good with side for rice dishes as well. 


3 potatoes
1 large onion
1 cup of methi leaves
1/2 tbsp of sambhar powder
1/4 tsp of turmeric
1/2 tsp of cumin powder
1 tbsp of oil


1/4 tsp of mustard
pinch of asafoetida


1. Peel the potatoes and chop them in to small cubes. Microwave for 5 minutes along with water.
2. Heat oil in the skillet, add the seasoning. As the mustard sputters, add the onions (julienne cut) in to the skillet.                          
3. As the onions turn golden, now add the methi leaves(no stem) in to the skillet and saute few times. 
4. Add the potatoes, turmeric,sambhar powder and salt. Saute well and close the lid and allow it to steam.

5. Once the potatoes are cooked add the cumin powder. Switch off the flame as the potatoes are golden brown.

6. Methi aloo is ready. it can be served with sambhar and rice/ rotis.

Saturday, January 11, 2014

Paneer Paratha

  Paneer Paratha is a type of stuffed Indian bread and is very popular in the Indian cuisine. Stuffed parathas can be made with several ingredients like potatoes, methi, cauliflower, spinach  etc.


3 cups of wheat flour
1 cup of water 
1 tbsp  of oil
salt as required


1 cup of shredded paneer
1 small piece of ginger
1/2 tsp of garam masala
1/2 tsp of red chilli powder
Handful of coriander leaves
Oil as required
Salt as required 


1. Mix the wheat flour, salt, oil and add water. Knead well enough to make a dough. Keep aside for half an hour.

2. Blend the ingredients for the filling together.

3. Make lime sized balls out of the dough, add the filling to it. Roll it out.

4. In a pan put little oil, fry the paratha on both the sides till it turns golden brown. Serve hot fluffed paneer paratha with raitha or pickle.

Friday, January 10, 2014

French Bread Pizza

During the recent holiday season, my kids were getting tired of the usual Indian food and so I decided to try something different. The flat bread pizza is a comfort food in many European households. In my attempt to recreate this recipe, I tried to keep my focus on the balance of veggies, carbs and proteins without compromising the taste or flavor.


2-4 French bread (available at costco or any grocery store)
Marinara sauce as required
Shredded mozzarella cheese
Parmesan cheese
4 cloves of garlic/ garlic powder
Toppings (olives, bell peppers, onions, paneer. You can add more variety if needed)
Salt and Black pepper


1. Preheat the oven to 375 degrees F. Cut open the bread in to two halves. If the bread is soft, keep the bread inside the oven for 5 minutes.

2. On the toasted bread apply the marinara sauce. 

3. Then add the chopped toppings. I used the fresh veggies as is. But if you like it sauteed, saute onions, peppers in the pan for 3-5 minutes.Then add the toppings to the bread.

4. Sprinkle some salt, black pepper and grated garlic. Cover the toppings with mozzarella cheese and Parmesan cheese.

5. Now keep the bread inside the preheated oven for 10-15 minutes. French bread pizza is ready.

Tuesday, January 7, 2014

Vada Kari/ Vada Curry

 Having grown in Chennai, Vada Kari has always been a delicacy which we relished both at home and at restaurants like Saravana Bhavan. Recently in Northern Virgina, I was able to relive some of those memories at Karaikudi restaurant and decided to share with my readers my version of this recipe. The spice level for this dish can be adjusted based on your tolerance levels.


For the vada:
1/2 cup of Bengal gram dhal
1 tbsp of toor dhal
4 red chillies
1 sprig of curry leaves
1 tsp of cumin seeds
oil for deep frying

For the gravy:
2 chopped onions

2-3 large tomatoes
1 green chilly
4 cloves of garlic
1/4 tsp of turmeric
1 tsp of sambhar powder
1 tsp of garam masala
1/4 cup of coconut milk
coriander leaves for garnish
salt as required

1 small stick of cinnamon
2 cloves
1/2 tsp of fennel seeds
1 tbsp of oil


1. Soak Bengal gram dhal and toor dhal for 2-3 hours. Grind them to a coarse paste along with red chillies and curry leaves. Add cumin seeds and salt to the paste. Make small vadas and deep fry in oil.
2. In a pan, add a tbsp of oil. Add the seasoning, as the nice aroma comes, add onions, garlic and green chilly. Saute well till the raw smell disappears. 
3. Puree the tomatoes and add the tomatoes and salt. 
5. Saute well, then add turmeric and sambhar powder.
6. Once the tomatoes become mushy, add garam masala and the vadas.  
6. Let it cook for 5 more minutes. Add the coconut milk and coriander leaves and bring it to boil. The dish is ready!

Saturday, January 4, 2014

Carrot Halwa

             Happy new year to all my readers!



2 cups of shredded carrots
2 cups of milk
2 pinches of cardamom
1/4 cup of sugar 
2-3 tbsp of ghee
cashew nuts and raisins for garnish


1.Add a tbsp of ghee to the thick bottomed vessel, add cashews and raisins to roast.
2. Then add the shredded carrots to roast for 5 minutes. Add warm milk to the pan and mix well.
3. Keep stirring till the moisture is absorbed and the carrots are well cooked.
4. Add sugar and cardamom to the pan. Stir well and add the remaining ghee.
5. Carrot halwa is ready. Very simple and very delicious to taste!


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