In @Aathidhyam One pot meals Rice varieties

Kashmiri Pulao - Easy Version

If I happen to find Kashmiri Pulao on the menu, I'd look no further and order it right away. I have fond memories associated with Kashmiri Pulao and my mom loves it to the core. Way back in Vizag when I was like around 8, every sunday we would routine to Green Park Hotel. Our frequent order was Kashmiri Pulao served in a pot. Steaming hot Kashmiri pulao... I still remember that aroma and taste. I used to wait for Sundays just for this Pulao. I asked my mom to prepare this at home but she always thought Kashmiri Pulao was something that was not so easy to prepare. She felt that Kashmiri pulao was limited to restaurants only.

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Current - I was discussing with my colleague on easy peasy rice recipes which do not involve much chopping and elaborate methods considering the time crunch. Oh boy, I just had a shift change wherein my shift got advanced by 2 hours. Can you imagine my plight of getting early, running and cooking?
We made a list of rice recipes like Jeera Rice, Schezwan Rice, Fried Rice, Tahari, Aloo Bhendi Cashew rice, Navratan Pulao and Kashmiri Pulao.... I was like are you sure about Kashmiri Pulao, she confidently told me that I can dish it up in flat 2 hours. I must admit, she was right. I found this recipe in a local magazine and it's a keeper.

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So let's hit the road...

Kashmiri Pulao - Easy Version

Preparation Time : 30 | Cooking Time : 30 mins | Serves : 2-3
Recipe Category: Main Course | Recipe Cuisine: Kashmiri

Basmati Rice/Long Grained Rice - 1 and 1/2 cup
Milk - 1 and 1/2 cup
Water - 1 and 1/2 cup

Whole Spices
Bay Leaf -2
Cloves - 5 - 6
Cardamom - 3-4
Black Peppercorns - 6-8
Dry ginger powder- 1/2 tsp
Shah Jeera - 1/2 tsp

For Assembling
Golden Fried Onions - 1/2 cup
Cashews - 2 tbsps (broken)
Almonds - 2 tbsps chopped finely
Raisins - 1 and 1/2 tbsp
Apple - 1/4th cup (cut into small pieces)
Pomegranate - 2 tbsps
Paneer - 1/4th cup

Others
Oil - for frying
Ghee - 2 tbsps
Salt - as per taste
Sugar - 1/2 tsp (optional) but recommended

Procedure:
1) Heat ghee in a heavy bottomed pan and throw in all your whole spices one by one.
2) Fry for a min or until they are fragrant.
3) Add Milk and water to this mixture.
4) Allow it to come to a boil. Now add washed rice. Add salt and sugar as well.
5) You can either pre soak it for 30 mins or add it just like that.
6) Cook rice until done. I transferred the entire mixture into electric cooker and cooked rice. I'm somehow not so confident about cooking rice in a pan. I mushed it up many times or burnt it. I wanted to play safe considering the time constraint.
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7) Once rice is cooked, allow it to cool and then fork it up.
8) For golden fried onions, thinly slice 1 medium sized onion and fry until golden brown.
9) In a pan, heat oil/ghee and fry paneer pieces until golden brown.
10) Fry cashews, raisins and almonds separately until golden brown and keep them aside.
11) You can discard whole spices from rice. I don't like them in my rice so i do it. You can choose to ignore this step.
12) In the same pan, add rice and dry fruits, onions and coriander. Mix everything well. Allow it to cook for 2-3 mins.
13) Add coriander, paneer pieces, apple and pomegranate seeds just before serving.
14) Serve hot.

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My Notes:
1) You can even use pineapple pieces and grapes.
2) Rice needs to be separate and grainy. So please take care while cooking rice.
3) Kashmiri Pulao is mild and sweet. You can serve it with a spicy gravy based curry or eat it just like that.


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In @ Aathidhyam Curries side dishes

Paneer Butter Masala - Restaurant Style

I lost the count of videos I watched over youtube to nail this recipe. I always had this feeling that something lacked in my home style recipe over the one they serve in Restaurants. I've never been a big fan of Paneer but still sometimes I give in.

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Coming back to the videos I was talking about, they are so many recipes with quite elaborate or very fancy method of preparation. I believe that for perfect Paneer Butter Masala recipe the texture needs to be right and then followed by the color and creaminess.
I combined 3-4 recipes and came up with this adapted version and Viola, I am right there. Well, I am not bragging but Mr.P who is a big time foodie told(read complimented) that this is the best paneer butter masala he had until now. This is a no fail recipe and my keeper as well. I made this like 4 times before posting this here and it always tasted good.

I had to nudge myself to type this up for a sweet lady(Smita - Ms.S) whom I got to know in the recent times. Albeit we've met virtually but I have a feeling that I have known her from quite long and that we've established that bonding between us. So this post is dedicated to her.

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So let's hit the road...

Paneer Butter Masala - Restaurant Style

Preparation Time : 15 Mins | Cooking Time : 25 mins | Serves : 3
Recipe Category: Side Dish | Recipe CuisineIndian

Paneer/Cottage Cheese - 200gms (Cubed)To Grind
Tomato - 2 big chopped roughly
Onion - 1 big chopped roughlyCinnamon - 1/4 inch piece
Cloves -4
Cardamom - 2 pods
Bayleaf - 2
Cashews - 8-10 whole (Soaked in hot water for 20 mins)For Gravy
Fresh Cream - 1/4th cup
Salt - to taste
Butter - 2 tbsps Oil - 2 tbsps (1+1)
Jeera - 1 tsp (1/2 +1/2 tsp)
Ginger - 1/2 inch piece grated
Kashmiri Red Chilly Powder - as per taste (1-2 tsps)
Garam Masala - 1 tsp
Garlic - 6-7 pods peeled.
Kasuri Methi - 1 big pinch.
Tomato Ketchup - 1/4th cup (read notes)


Procedure

1) Heat oil in a kadai and add 1/2 tsp of jeera. Let them sizzle. Now add whole garam masala - cloves, cardamom and cinnamon stick.  Fry for 1 min or until fragrant.
2) Now add garlic cloves and fry until they are slightly golden brown in color.
3)I prefer to grate ginger while this entire mixture is slightly turning turning. It gives a very nice aroma and takes the dish to a new level altogether. 
4)Add onions and fry until translucent or soft.
5)Now add tomatoes and cook them until soft.

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6) Take this mixture off flame and allow it to cool. Add cashews to this mixture and then grind this mixture into a smooth puree by adding 1/4th cup of water.
7) In the same kadai, melt butter and add another 1/2 tsp jeera and bayleaf. Fry this for a minute and add tomato +onion paste.
8) Cook this mixture until oil leaves the sides of kadai. Add salt,chilly powder and garam masala. Give a quick mix.
9) Did we forget about Paneer all this while?
Oh yes! if you are using frozen paneer bring it to room temperature till use. I have a short cut method here, if your paneer is frozen put it in some water and heat this mixture up. Allow it to come to a boil and take it off the flame. Keep paneer immersed in hot water until use.
10) If using tomato ketchup, you can add it to the gravy. Crush kasuri methi with your palms and add it. Add fresh cream. 
11) If you think, the gravy is too thick you can add 1/2 cup of water. Adjust salt if required.
11) Add Paneer and allow this mixture to cook for just a minute. Serve hot with roti or plain basmati rice or Jeera rice.

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My Notes:

  1. If you are using local or desi tomatoes, then exclude tomato ketchup. If you use both you may end up getting tangy curry.
  2. I used hybrid or Bangalore tomatoes, so for slight tangy taste I added tomato ketchup.
  3. Kashmiri red chilly powder gives nice color to the gravy. You can even use normal red chilly powder instead.
  4. Taste the curry after you add red chilly powder to the gravy. If you feel that the flavor of cloves, cinnamon stick very evident then don't add garam masala. Dish can be slightly over hyped with too many flavors if the flavor is evident.
  5. If the gravy is boiling - before even you add cream. Then add 1/2 cup of water and give a mix. Then add fresh cream. If you are adding cream when the gravy is rolling boil, your cream will curdle. So reduce the heat, add water and then add cream.

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In Awards Chinese Yin Yang

Chilly Garlic Momos with Schezwan Dip

I am sure regular readers of my blog know that I love Momos. Momos in any form, shape and with any stuffing (Veg) gets a yes please from me. All of a sudden or may be just to get rid of those monday blues, I decided that i am gonna make Momos for lunch. I thought I am gonna wake up early that morning, but as usual I ended up getting at 10 AM. I realized that I do not even have the basic stuff like carrots, beans. I was turning frantic and I am sure that I am gonna mess up my day routine. I rushed to the local vegetable vendor and I was really lucky to get the right stuff.

I was a happy camper. I kneaded the dough and threw all my veggies in my chopper and it did a fabulous job of fine chopping :) and let the pics do the talking.

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Off to the recipe.

Chilly Garlic Momos
For Momos
Maida or All purpose flour - 1 cup
Salt - as required
Sugar - 1/2 tbsp (optional)
Oil - 2 tbsps
For Stuffing
Garlic Pods - 3-4 finely chopped
Carrots,beans,cabbage and onion - 1 cup finely chopped or you can run through chopper like thrice
Pepper Powder- 1/2 tsp
Chilly Flakes - 1 tsp
Salt- As required
Soy Sauce - 1/2 tsp
Chilly Sauce - 1 tbsp
Olive Oil - 2 tbsps

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Procedure:
Knead a soft and pliable dough using Maida, sugar, salt, oil and water as required. Cover it with a wet cloth until use.
Heat oil in a pan and fry garlic until golden brown in color.
Add all the vegetables and saute them for 2-3 mins
It's time for all the sauces and spice powders. Add them all and give this mixture a good stir.
Fry this mixture for 2 mins and then you are done with the stuffing.
Allow this mixture to cool.

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Let's prepare momos.
Divide the dough into 2 equal parts. Now you will get 2 logs. Cut these logs equal slices or you can actually make small balls (gooseberry sized).
While you work on the first log, you can cover the second one with a moist cloth.
Roll each ball or slice into 2-3 inch diameter disc. Make sure it is thin and even disc.
Add a spoonful of stuffing in the center and start pleating. You will need to grab the ends of the disc and start pleating. Once done, join these pleats in the center and then twist gently towards one side.
You can refer to this video for details.
Repeat this procedure.
If your electric cooker is steamer compatible, then your life is much easier else you can use steaming basket (boil some hot water in a large pan and place the steaming basket over it) - Please refer to notes.
You can use idli cooker or pressure cooker and place momos on idly plates.
I used electric cooker and steamed them for 7-8 mins. The outer covering will become glossy and that's when you can call it done.

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Schezwan Dip

Dry Red Chillies - 15
Garlic Cloves - 20 finely chopped
Ginger - 1/2 tbsp chopped
Soy sauce - 1 tsp
Tomato Sauce - 1/2 cup
Salt- as per taste
Olive oil - 2 tbsps

Procedure - Boil dry red chillies in hot water (say 1 cup) and allow them to cool. Now grind them into a fine paste using the same water. Heat oil in a pan and fry garlic and ginger until the pungent smell subsides. Now add dry red chillies paste. Cook this mixture until oil leaves sides of the pan. Add the remaining ingredients and allow this mixture to bubble up. That is it. You're done.

Serve it with momos.

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In Andhra recipes Bachelor Special Basic Cooking

Everyday Sambar - South Indian Style

My Schedule got really haphazard that cooking for myself took back seat. I am mostly depending on quick fixes or something less than 20 mins. Driving myself to even put the pressure cooker up and chop vegetables for lunch is getting difficult. So I usually reserve my weekends for elaborate meals and compensate my body's nutritional requirements.

Sambar happens to be every weekend affair for me. I am quite opinionated that a perfect Sambar requires time and effort. That perfect mom made sambar requires everything just right to get the right taste. Star ingredient remains to be seamlessly put together sambar powder. Though my sambar is store bought owing to the convenience factor, I can say that taste doesn't come up. Somewhere those homemade flavors get diminished and the sambar tastes little sour and little tangy.  When I got a chance to review Eastern Masalas , my eyes directly fell on Sambar powder and Brahmin Sambar Powder.

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The name brahmin Sambar was very interesting and without giving much thought I knew what's in on my lunch menu. I must say that I loved the flavorful sambar with strong asafoetida flavor. I got the perfect and tasty sambar which Mr.P was all thumbs up. Just that you need notch or knock off asafoetida from your tadka, else it will be little overboard for anyone to handle.

So let's get started
Everyday Sambar - South Indian Style
Ingredients
Cooked Dal (Toor dal) - 3/4th cup (mash it up)
Vegetables - 1 and 1/2 cup (carrot, beans, sweet potato etc - Steamed/boiled)
Onion- 1 diced
Tomato - 2 quartered
Salt- to taste
Jaggery - 1-2 tbsps (I go with 2 usually as we like slightly sweet sambar)
Tamarind - 1 gooseberry size extracted in 1/4th cup of water
Water - 1 n 1/2 cup
Coriander- 1 bunch
Chilly powder- 1 tsp
Turmeric powder- 1/4th tsp
Eastern Masalas Brahmin Sambar powder- 1 & 1/2 tbsp
Ghee or oil - 2 tbsps (Ghee recommended)

For Seasoning/Tadka
Ghee- 2 tbsps
Cumin Seeds/ Jeera - 1 tsp
Mustard Seeds - 1/2 tsp
Curry Leaves - 1 sprig
Dry red chillies -2-3 broken

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Procedure:
1)Heat ghee or oil in a sauce pan. Now add onions and fry until translucent. Add tomatoes and cook until they soften.
2) Time to add all the vegetables along with masalas and salt. Give it a good stir and ensure that masala coats all vegetables.
3) Cook for 2-3 mins so that masala binds vegetables. Now add dal. Mix it up.
4) Now add tamarind water, jaggery and water.
5) Place lid and let this mixture cook for 6-7 mins. Let it come to rolling boil.
6) Remove the lid and taste to see if salt is just right. You can adjust any masala by mixing with a tbsp of water if you feel that the taste isn't showing up.
7) Once you get the desired consistency, switch off the flame.
8) Add freshly chopped coriander.
9) In a tadka pan, heat ghee and throw all the ingredients listed under seasoning. Just fry for 15 secs or so.
10) Add this mixture to sambar. You will get sizzling sound which means your seasoning is just right. Cover the sambar with lid.
11) This step will ensure that flavors blend well.


Chefs note:
1) Adjust water according to your desired consistency.
2) I added Coriander powder, along with other spice powders. So if you like to, please feel free.

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In Reviews

My Hunger Tales- Random Ramblings

Knock Knock.....

My mom opens the door with a warm smile. It lightens me and I quickly exchange a sigh and then crash on the sofa. My mom gets me a cuppa of South Indian Filter coffee. I take a sip and I feel my senses getting recharged. She gets me piping hot soft idlies which I dunk in sambar and let a burp.. Oops. That was loud.

                                           

By this time, she'd set my bed and asks me to go ahead and sleep because she thinks that night shifts are too harsh on my body. My pup juju who sleeps under my cot wakes up and wants to play with me real bad. It keeps pulling my tshirt or pant till I get up and my mom takes it to our living room and ties it there. So that I am not disturbed.

                                           



Fast Forward....Fast Forward 3 years now.

No more those smiles...no more warm coffee cups...no piping hot idlies..... Life isn't that smooth as it sounds to be. It feels good to be independent but to stay away from parents is a tearing feeling. Food is the last that things comes to your mind. When you have to cook for yourself everyday, you do not feel good about it. May be that's the reason why my food blog which once was flooded with recipes is now dormant just like me. Like a dry spell cast, I do not feel motivated to cook.. Not that I am lazy. When you work for 14 hours a day and you are in back to back meetings or calls from Monday to Friday, the last thing that comes to your mind is food. Mostly I quickly nibble some junk so that I don't fall unconscious somewhere. There have been times wherein the food I cooked was just good to be trashed as I messed on something really basic or the day I actually took so much time to prepare just right and I don't get time to eat.

                                     

I was in the verge of turning a zombie with these haphazard eating habits and endless cups of tea made me look slightly older than my age. That struck me bad. Should I say that?
On my facebook page, I had this friend of mine who spoke about online food ordering apps. Well I don't say I am cut off with the world but just that I do not get time to even watch a 30 mins quick news recap. I would rather prefer to sleep that extra 30 mins over watching news :P

                                               

So they were too many listed like Food Panda, tinyowl, eatz, Faasos etc. Tiny Owl name fascinated me and I quickly google searched what exactly is its concept and how it works. Though I was interested, my day schedule backed me off.

Current. It is 9:58 PM Sunday night and I am sitting here...typing this blog post as a quick breather while I have been working for more than 6 hours now and I am sure I will get promoted. But before I get promoted, I can get promoted from healthy to sick (y)... Unfortunately, I forgot to cook and I am too tired even cook Maggi (oopps... scratch it....It isn't a option anymore). I remember tinyowl and thought its worth a try. I quickly downloaded the app.

It's a simple, no mess and user friendly app. I like its layout and the cutsie owl logo.
It asked me to enable my GPS, once done it showed me restaurants near my area. I quickly selected Punjabi restaurant near my place and the menu had details showing what they got to offer. That was such a breeze. No mess...no gas...no interruption.

                                             

Yippie, I just paid and guess what I even got discount and that makes me more happy and gives me another reason to try Tinyowl again. Sometimes, you order and have to wait hours for your food to be delivered. But the coolest reason here is you know when it is expected and your app even shows the clock ticking - that's the remaining time left for you to expect your order

After 40 Mins....
My food waits for me... Sorry I can't type anymore... I am a hungry wolf here and Tinyowl you are a hunger savior.

Need I say more that Tiny owl finds its space on my mobile.

Tiny Owl is India's Coolest food ordering app.... If you want to download it...check the below:
Android
IOS

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In Reviews

Gift of Love to your bundle of joy.

 I was pleasantly surprised when I got an email from Blog adda that I was going to be a part of their Mummy Knows Best Campaign. I wanted to give it a shot. After 5 days, I received a package from Blog Adda.  Though I am not a mom, I had my bestie's niece who stays next door. My bestie Syeda has a cute and sweet 10 month old niece Alina. She is pumpkin and sweet little munchkin engaging us all with her chuckles, gurgles, cries, demands, threats etc.

Every day after work, I'd routine to spend some time with her. She takes her evening bath by the time I reach her place. Her mom gives her a nice oily body massage before she gets her to the bath. So when I got the invite, I know Alina is going to get that treat.

Her mom was initially reluctant to test as her parents had suggested to use the first pressed sesame seeds oil for the baby. So she wasn't convinced to try anything else. After 2-3 talks, she said she will try it.

Alina's mom and I had opened that brown carton with all excitement and  minds running all over with the product package or the branding details and other nuances.

There we go, we found  3 cute and neatly cling wrapped 100 ml bottles. The packaging specifically is a kid friendly with a cute elephant holding some weights. Well, that indicates that it's a sign of strength and health.

The colors on the outer carton are very vibrant and fresh. I love those colors.

Quickly we run through the components/ingredients along with the benefits. Dabur baby Massage oil with Olive and almond is enriched with the natural goodness of olives and almond as they have a key role in the baby's development.

The fragrance was mild and pleasant. I liked the soft smell and mild fragrance which gives the baby a soothing feeling.

Alina's mom read over and over all the ingredients and did a little research. Post which she was completely convinced that she is gonna give it a try. It was bath time or should I say time for us to pamper her with a nice massage.

We applied liberal portions of oil massage and I was sure that she was enjoying it. The fragrance is very mild and soothing on her. She was all smiles and it was obvious that it was very relaxing for her.

Her mom says she is a little cranky when she gets an oil massage and her today's behavior comes as a surprise to her. I found the first pressed sesame oil little dense and sticky owing to its properties unlike Dabur Baby Massage oil with Olive and Almond.It is very light and non greasy.

It gently moisturizes the baby's tender skin and makes it soft and supple. After 30 mins, she gets a bath and Alina sleeps peacefully. Her mom was happy with it and wanted to try it once again. After a couple of tries, she was ready to bid goodbye to the good old' traditional oils and was completely aware of the benefits Dabur Baby massage oil was giving.

Here is what she has to say about the benefits:(In her words)
1) Alina is less fussy and sleeps peacefully for long durations.
2) Her skin is very soft and moisturized. I used to find the previous oil little thick. After her bath, I used find the skin dry and little chapped with the normal oil. But Dabur Massage oil, retains moisture quotient.
3) Whenever I give her a massage, I can sense a relaxing feeling in her and she responds well.
4) I love this product and this will now be a part of my monthly shopping routine for my baby.

As a mother, I would recommend it to all the new moms. Lastly, this fragrance lingers even after bath and that makes me cuddle and touch Alina often. She smells so good.

Go grab this product at First cry

Alina's awesome experience is making its way to https://www.liveveda.com/dabur­lal­tail/products/dabur­baby­massage­oil.aspx and www.blogadda.com

I am writing about Dabur Baby Massage Oil with the goodness of olive and almond for the #FirstLove activity at BlogAdda.com</a>.

'#HugYourDad ' today & tell him how much he means to you! Blog about it! 


Nominate your blog for WIN 2015 if you think your blog deserves to be awarded at WIN 2015!


Blog for the Ready for Rewards blogging activity at BlogAdda.


Honour a fellow blogger with #YouMakeMeWIN!

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In @Aathidhyam Desserts

Mango-Vanilla Custard Verrines with Nuts & Dark Chocolate

Ever since I saw this recipe here, I knew that I am gonna give it a shot when it rains mangoes. Yes, I was waiting for the Mango season to arrive to prepare this layered delightful dessert. I am totally in love with this recipe for obvious reasons of its distinct layers and perfect alternate combination of light and dark shades which is truly an eye delight.

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I clicked these pics almost a month back but my Filter Kaapi ruled this dish and made it take a back seat.  Another interesting fact is that this recipe fetched me many awards and gifts. I am not sure whether people were bowled by the recipe or the clicks, but my Verrines recipe emerged as a winner in many contests. So ladies, you can be assured that you will get appreciations and happy smiles(burps) and you will amaze your loved ones with this luxury.

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So let's hit the road and let my recipe do the rest of the talking.
Mango-Vanilla Custard Verrines with Nuts and  Dark Chocolate
Ingredients
Milk - 1 cup
Custard Powder- 1 tbsp
Suagr -2 tbsps (adjust based on the sweetness of your mangoes)
Mango Pulp - 1/2 cup (Undiluted)
Nuts - 3 tbsps chopped (pistachios, almonds)
Dark Chocolate - 2 tbsps

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Procedure:
Bring 3/4th cup of milk to boil. While it boils, in a bowl add remaining 1/4th cup of milk and custard powder. Mix this mixture without any lumps.
Add this mixture by constant stirring to boiling milk.  Now keep stirring this mixture gets slightly thickened. Remember it shouldn't be runny. Allow it to cool down completely.
Using Double boiler method, melt dark chocolate and keep it ready. Alternatively you can use microwave to melt dark chocolate.
Let's get to my favorite part which is assembling. Take your shot glasses and spoon custard milk mixture into it. Gently tap the glasses so that the layer gets equal and air bubbles are popped. Now spoon mango pulp mixture into it.  Now add a layer of nuts. Repeat this procedure with these alternating layers until you reach brim of the glass.
Finally top it with nuts and melted dark chocolate. Refrigerate for an hour and serve chilled.

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Chef Says:

1) Do ensure that your custard milk isn't runny or it is in pouring consistency.  It should be semi. I ended up making runny custard so my chocolate and mango layers got submerged.
2) I added a spoon of dark chocolate layer after custard and mango layers. Just for the love of chocolate. But that's optional.
3) You can alternate with muesli layer or crunchies or anything. The variations can just go wild.
4) You can also drizzle honey just before serving instead of dark chocolate.

This recipe is making its way all the way to Hypercity. Why don't you hop over to Hypercity to get ingredients listed for this recipe?


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In Curries

Simple Aloo Curry

Simple Aloo curry???

You may wonder, why on earth did I tag simplicity word to Aloo Curry. I am not joking.. with the ease of its preparation and time saving technique I would love to call it as Simple Aloo curry. You may ask me, would you tag awesome to Aloo curry. May be, incase if it tastes too good for my taste buds.





Well, let me stop all this right away. These days I am on a writing high. I have got into content writing and story writing stuff so much so that I forgot that I work for about 12 hours a day and then cook, write and blog. I am gonna for sure turn out to be a night owl and I hope my mom doesn't raise her brows when I am home with my super haphazard schedule. During one of those super tiring schedules that led to messing up my biryani making plan, I had to get on a lifesaver. I din't want to eat the cafeteria food or some junk. On a side note, I turned out to be a diet freak smitten by a health bug.

Simple Aloo Curry
Ingredients
Potatoes: 3 (1 mashed and 2 cubed)
Onion - 1 medium finely chopped
Tomato paste - 3/4th cup
Salt- to taste
Green Chillies - 2 slit lengthwise
Red Chilly Powder- 1 tsp
Garam Masala- 1 tsp
Coriander Powder- 1 tsp
Water - 1/2 cup
Coriander- small bunch chopped
Oil- 2 tbsps
Ginger Garlic Paste - 1 tsp
Cumin Seeds- 1 tsp
Asafoetida- 1 pinch





Procedure:
1) Heat oil in a pan and let cumin seeds crackle.
2) Add asafoetida and green chillies, fry it for a min.
3) Add chopped onions and fry until they turn soft and pink.
4) Its time for ginger garlic paste. Just add and fry till that raw and pungent smell subsides
5) Now add tomato paste and all the spice powders. You need to cook this mixture until the raw smell subsides







































6) Once done, add mashed potato and give a quick stir.
7) Add in cubed potatoes and stir till the masala coats potato pieces.
8) Add water and cover it with lid.
9) Check after 3-4 mins, if you get the desired consistency.
10) You are done with it. Add chopped coriander and serve hot with soft soft hot rotis.
11) If you are not watching your waistline, add a spoon of butter. It's heavenly.






































My Notes:
1) You can replace potato with soya, cauliflower florets or broccoli
2) Mashed aloo is used as a thickener. I don't like watery watery curries.
3) Feel free to add any masalas, I sometimes use Maggie Hot and sour sauce when tomato paste cooks for that slight tangy taste.

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