Friday, July 29, 2011

Cabbage Paratha Recipe - Cabbage Paratha

Cabbage Paratha Recipe
Packing dinner for hubby is a mind puzzling task thats when I started trying different types of parathas as they are sure to keep well for a long period of time. As cabbage is his fav veggie, with no doubt he loved the parathas. I cant even stand the slightest raw smell of the veggie, but he loves eating raw cabbage. Still I sauted the cabbage till raw smell leaves just for my sake :)

Does just changing the visibility settings for picasa albums change the urls for the images leading it to broken urls?! OMG I faced a really challenging task of reverting back all the urls(for almost 230 posts) again for each post, spent around 5 full long hours yest evening to fix up this as I cudnt see the site with broken images. Has anyone faced this issue?! If please let me know how you solved the issue.
Cabbage Paratha Recipe

Cabbage Paratha Recipe - Ingredients

Preparation Time : 25 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Main | Recipe Cuisine: North Indian

Cabbage - 3/4 cup (grated/chopped finely)
Wheat flour - 1.5 cups
Garam Masala powder - 1/2 tsp (optional)
Chilli powder - 1 tsp
Turmeric powder - a generous pinch
Coriander Leaves - 1 tbsp finely chopped
Oil - as required
Salt - as required


  1. Heat a pan, add 1/2 tsp oil add the cabbage and saute well until it shrinks and raw smell leaves
  2. Then in a bowl add wheat flour, salt, garam masala powder, chilli powder and turmeric powder, coriander leaves, and sauted cabbage mix well and add water little by little and knead to a soft dough.Leave it aside for 15-30mins.
  3. Divide the dough into equal portions and then make small lemon sized balls and roll them into slightly thin parathas or as shown below as square parathas.
  4. Heat tawa add the rolled parathas add oil, cook on both sides until golden brown spots appear.Serve hot with pickles or curd.
  5. How to make cabbage paratha How to make rajma masala
    Serve hot with raita or your favourite sidedish.This is sure a easy way to make kids eat veggies as when folden in parathas it not only makes the parathas soft but tasty too.
    Cabbage Paratha Recipe

    My Notes:

    • Sauteing cabbage is purely optional but I recommend doing it as however finely grated it gives a raw smell when added without sauting.
    • You can add ghee to cook the parathas for kids. You can also make it stuffed and roll it like we do for aloo parathas. But I prefer this as its messfree :)
    • Cabbage will also leave water so be very careful in adding water, so add little by little.
    • You can skip garam masala and also add a tsp of sambar powder.
    • Folding and rolling the paratha in square shape makes the paratha very soft.
    Cabbage Paratha Recipe
    Written by: SHARMILEE J
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    Wednesday, July 27, 2011

    Mango Lassi Recipe - How to make mango lassi

    Mango Lassi is one of my favourites to relish especially during summer.Fresh juicy manges blended with thick yogurt....who can say no to thick and creamy mango lassi?!The first thing I did this summer was to list down the mango recipes to try as I missed it last year and seeing so many recipes in the blogsphere made me to regret later. So this time I was well planned and now contented to clear off most of the items in my to try list except for mango tarts and mango icecream :) So most probably this will be my last mango recipe for this summer.For more mango recipes that I experimented this summer check here.
    Mango Lassi Recipe

    Mango Lassi Recipe
    Makes 2 cups


    • Mangoes chopped - 1 cup
    • Thick Curd(Yogurt) - 1/2 cup
    • Sugar - 1 tbsp
    • Water - 1/4 cup
    • Icecubes - 2 to 3 cubes crushed (I didnt add as my mangoes were already chilled)
    • Chopped nuts - for garnish (optional)
    Mango Lassi RecipeMethod:
    1. Add mango pieces, yogurt, sugar, water, icecubes in a mixer/blender. If using a mixer then use the whip option to and whip it until smooth.
    2. Adjust water accordingly to the thickenss of the lassi. Check for sweetness and add more if you want.
    3. Serve chilled and garnish with nuts.
    Mango Lassi Recipe

    My Notes :
    • If your mangoes are of juicy variety the lassi would be thicker. If you prefer a thinner consistency of mango lassi
    • Adjust water and icecubes accordingly.
    • Adding honey will also give a good taste to the lassi
    Mango Lassi Recipe

    Have I told you before I love clicking drinks/beverages....I feel totally comfortable clicking drinks and beverages than the rotis, rice and parathas. And I was very much tempted while clicking this yummy mango lassi that soon after clicking I finished off 1 cup of lassi in no time :)

    Mango Lassi Recipe
    I used Banganapalli variety, you can use any variety neelam will be apt for this lassi. You can garnish with either chopped nuts or fresh mint leaves. In my case, Mint leaves were already over so had to go with nuts. Anything with mangoes can it go wrong?! No way enjoy this yummy drink!

    Mango Lassi Recipe
    Written by: SHARMILEE J
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    Monday, July 25, 2011

    Pav Bhaji - Pav Bhaji Recipe - How to make pav bhaji masala

    Pav Bhaji Masala Recipe
    I was craving for Pav Bhaji last weekend......So went to a near by bakery just to eat this chat and unfortunately Pav bhaji was not there on that particular day the reason being Pav buns were out of stock so came back home disappointed. The next day I got pav buns(I had vada pavs in mind too as I wanted to click stepwise :)) and pav bhaji was ready at home for the next day breakfast :)
    Pav Bhaji Masala Recipe
    Yummy homemade pav bhaji is ready in minutes. Once ur veggies are boiled and kept ready pav bhaji can be done in a jiffy. Whenever its chat outside I go blindly with either pav bhaji or dahi puri, they are my fav anytime and in my case the craving never ends for chat atleast when it comes to pav bhaji and dahi puri.
    Pav Bhaji Masala Recipe

    Pav Bhaji Recipe - Ingredients

    Preparation Time : 15 mins | Cooking Time : 30 mins | Serves : 2
    Recipe Category: Snack | Recipe Cuisine: North Indian

    Pav buns - 2
    Potatoes - 2 chopped roughly
    Beans - 8 chopped roughly
    Carrot - 2 chopped roughly
    Tomatoes - 2 chopped finely
    Peas - 1/4 cup
    Ginger garlic paste - 1 tsp
    Pav bhaji masala powder - 1 tbsp
    Red chilly powder - 1 tsp
    Cooking oil - 1 tsp
    Butter - 2 tbsp
    Onions - 1 chopped finely
    Coriander leaves - 1 tbsp for garnish
    Lemon Juice - 1/2 tsp


    1. Chop the veggies roughly. Pressure cook all the veggies till soft(say 4-5 whistles).Drain water and reserve the stock.Then mash it well with a laddle. Set aside.
      How to make pav bhaji - Step1
    2. Heat oil and 1 butter in a pan, saute the onion(reserve some for garnishing too), add ginger garlic paste and fry till slightly browned.
      How to make pav bhaji - Step2
    3. Add tomatoes and saute till mushy and raw smell leaves. Now add capsicum and saute for 2mins.Add turmeric and red chilli powder,required salt and mix.
      How to make pav bhaji - Step3
    4. Then add the mashed veggies and combine.Add pav bhaji masala powder and mix well. Now add the reserved stock water.
      How to make pav bhaji - Step4
    5. Allow it to boil(adjust salt at this stage) and let it cook in sim till it becomes slightly thick. Add lemon juice and coriander leaves and switch off.Toast the buns with remaining 1tbsp butter. Serve the toasted pav buns with bhaji . Garnish onions and sprinkle few drops of lemon. Always serve hot!
      How to make pav bhaji - Step5
    Serve with any parathas or variety rice.
    Pav Bhaji Masala R`ecipe

    My Notes:

    • You can also veggies like beans and cauliflower.
    • If you dont get pav buns, go ahead with normal milk buns or butter buns.
    • Chopped tomatoes can be added too. Dont skip chopped raw onions and coriander leaves while serving.
    • The bhaji goes well with toasted bread too.
    • Dont skip butter as its the main ingredients which makes this chat tastier.
    Pav Bhaji
    Written by: SHARMILEE J
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    Thursday, July 21, 2011

    Raw Mango Rice / Mangai Sadam Recipe

    Raw Mango Rice
    Raw Mango Rice is my fav...I love all tangy rice varieties like puliyodharai,lemon rice etc. I love this rice with little sweet taste so I always choose slightly ripe mango :)

    I am taking a off tomorrow so my weekend starts from tomorrow itself :) Its a great relief actually as I've planned few pending works to be completed this weekend and now having 3 days in hand I've to utilise it.This time not much on the cooking front for sharmis passions so my drafts should speak for few more weeks :) When I saw this recipe from a tamil magazine I instantly wanted to try, as it looked flavourful and tempting. And it didnt disappoint me at all, yummy tangy rice ready.

    This is sure a easy variety rice which is quick fix for lunch. Potato chips or papad is a nice combination for manga sadam. There are lot of ways this manga sadam can be done but recently I found this recipe suiting to our family taste so this is going to be my keeper :)

    Have a nice happening weekend and see you all on Monday.....!
    Raw Mango Rice

    Manga Sadam Recipe - Ingredients

    Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 2
    Recipe Category: Lunch | Recipe Cuisine: South India

    Cooked Rice - 1 cups
    Raw mango (skin peeled and grated) - 1 (comes to 3/4 cup after grating)
    Cooking Oil - 1 tbsp

    To temper:

    Mustard seeds - 1/2 tsp
    Channa dal - 1/2 tsp
    Urad dal - 1 tsp
    Peanuts - 1 tbsp
    Curry Leaves - a small sprig
    Dry red chillies, broken - 2
    Hing(Perungayam) - a generous pinch
    Turmeric powder - a pinch


    1. Wash the mango, peel off the skin.Grate it using a grater and set aside.Heat oil in a pan - add mustard seeds let it splutter then add all the other ingredients listed under 'to temper' let it splutter.How to make raw mango rice - Step1
    2. When the dals get slightly browned, and peanuts are roasted well, add grated raw mango.Add turmeric powder and saute for few mins till it is dry.
      How to make raw mango rice - Step2
    3. Add salt and keep sauteing until it collects to thick pulp and it will be slightly shiny in texture it may take 5-7 mins. This is the correct stage. Switch off.Add it to cooked rice and mix well.
      How to make raw mango rice - Step3
    Serve hot / warm with papad or chips!

    My Notes:

    • Saute well till mositure completely leaves.
    • You can roast a tbsp of peanuts and add it finally too.
    • Add the mango thooku only after the rice is cooled down.Don't add it hot.
    • Cook rice in the ratio 1(rice):3(water) cups, spread it in a plate and let it cool down completely before you add the thokku to it.
    Raw Mango Rice
    Written by: SHARMILEE J
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    Wednesday, July 20, 2011

    Eggless Vanilla Pudding Recipe | Easy custard pudding

    This post is specially dedicated to hubby not only that he likes this pudding. But for all those pains he took to get me these coloured ramkeins. When nithi told me about these cute colored ramkeins she got, I was way too tempted when I saw them in her space. We searched many shops in CBE, spent around 3 hrs of searching only to reach home with disappointment. When hubby went to Chennai on a days trip, he found 2 colors that I have used in these pics and the next time found 3 other colors too... Yayy I was so happy.Now u know the reason why I use those ramkeins often?! :)

    Check out nithis beautiful version of vanilla caramel pudding with eggs
    Also check out my easy eggless chocolate pudding that I posted sometime back
    Eggless Vanilla Pudding Recipe

    Hubby is not a regular reader of sharmispassions and am not even sure whether he will read this post but I never forget to force him to see my clicks and read the comments I receive... ;) But I should say he is my best critic and a great supporter for this space.He is mittus caretaker most of the times when I am busy clicking pics even when the photoshoot takes upto an hr attimes.

    I hate shopping alone even when it comes to food props so all my shopping is accompanied by him. Now he even suggests better props than me :) Aah I have spoken so much now let me stop and get onto the recipe :O

    Eggless Vanilla Pudding Recipe
    Eggless Vanilla Pudding Recipe:
    Recipe Source : JellyBelly
    Makes 3 small ramkein cups
    • Milk - 1 cup
    • Sugar - 1/4 cup
    • Custard powder(Vanilla flavored) - 1.5 tbsp
    • Butter - 1/2 tbsp

    Eggless Vanilla Pudding Recipe
    1. In a bowl mix sugar, custard powder and little cold milk(say 2 tbsp). Mix well until sugar dissolves completely and it forms a thick paste without any lumps. Keep aside.

    2. Heat the milk in a nonstick pan in medium flame until bubbles form at the sides. Now add the custard powder sugar paste to the milk and start stirring.

    3. After the mixture is added, keep in low flame and keep stirring, take care to avoid lumps forming. Add butter and keep stirring until the mixture is thick enough, if you scrap with a spoon it should be come easily without sticking.

    4. At this stage switch off and pour in serving bowls. Allow it to cool for 15mins then refrigerate it for atleast 30mins to an hr for the pudding to set well.

    5. Serve chilled in the serving bowls or scrap the ends slightly with a knife and invert the bowls to get a well set pudding. Garnish with chopped nuts, I garnished with some leftover butterscotch chips :)

    Eggless Vanilla Pudding Recipe

    My Notes:
    • If you dont have custard powder substitute with 1.5 tbsp cornflour and 1/2 tsp vanilla essence
    • I used my coloured set of ramkeins as serving bowls. You can use any small bowl so that while inverting its easier.
    • You can use the same ingredients with coco powder and chocolate scrappings to make a delicious eggless chocolate pudding. Garnish with choco chips or some grated chocolate.
    • Its easy with less ingredients and the ingredients are easy to get in our pantries.
    • The consistency is very important for the pudding to set well. It shouldnt be runny when you pour with a spoon it should be thick enough.
    • Getting the right consistency without the lumps formed is the trick here.But believe me, if I get it right for the first time then anyone can sure get it right :) So trust me and go ahead!
    Eggless Vanilla Pudding Recipe
    I was really not sure whether the pudding will set well enough to tilt so I took all the pics even before inverting. Finally inverted and was awed to see the pudding set so well with these easy ingredients. Then I cudnt resist myself from clicking those as well :)

    It was creamy yummy with a apt pudding consistency. You can use this recipe as a base and come out with many flavoured pudding ideas as I am doing now.

    Other pudding ideas with the same recipe as base:
    • Chocolate Pudding
    • Butterscotch pudding
    • Mango pudding
    • Strawberry pudding
    Written by: SHARMILEE J
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    Sunday, July 17, 2011

    Veg Seekh Kebabs / Moong Dhal Kababs in Oven - Step by Step Recipe | Kebab Starters

    I havent tasted veg kebabs in restaurants but wanted to give a try at home. We all loved the outcome of the tasty homemade kebabs. I was not satisified with the kebabs pics but had to go with these as I have no time in hand to make it and click again.I was so tired taking the stepwise pics with no leftout energy to click the main pics - Now that justifies the not so good pics he he :)

    Veg Seekh Kebabs Recipe

    Veg Seekh Kebabs Recipe:

    Makes around 10-12 kebabs

    • Moong dal - 1 cup
    • Boiled Potato - 1
    • carrot - 1 grated
    • Onion - 1 chopped finely
    • Capsicum - 1 chopped finely
    • Chilli powder - 2 tsp
    • Garam masala powder - 1/4 tsp
    • Turmeric powder - 1/4 tsp
    • Chaat masala - 1/2 tsp
    • Ginger garlic paste - 1 tsp
    • Salt - to taste
    • Oil - for brushing

    Veg Seekh Kebabs Recipe

    Pressure cook moong dhal until mushy for about 3-4 whistles. Smash it well and add potatoes, ginger garlic paste, chat masala, garam masala , chilli and turmeric powder and mix well.

    Veg Seekh Kebabs Recipe Step1
    Heat a tsp of oil in a nonstick pan and add the mixture, keep stirring until the dhal starts turning to golden brown in color.
    Veg Seekh Kebabs Recipe Step2
    Add all the veggies : carrot , onion and capsicum, required salt and mix well. Preheat the oven to 220 deg C for 10mins. Meanwhile take a skewer and a lemon sized ball from the dough. Stick along the skewer vertically as shown in the pic.
    Veg Seekh Kebabs Recipe  Step3
    Seal it well so that it doesnt open. Dont make the kebabs thick make a thin layer along the skewers for it cook well inside. Brush oil generously on the kebabs and bake them for 20 to 25mins or until the kebabs turn browned. Turn in between after 15mins to the other side.

    Moong Dhal Kababs Recipe  Step4
    Serve hot with green chutney or tomato sauce accompanied with sliced raw onions, tomato and lemon.

    My Notes:
    • Make sure to make only a thin layer along the skewers else the inside will not get cooked. I made this mistake for the first test batch of 2 kebabs and made it thin in all other kebabs.
    • The kebabs are crispy on the outside and soft inside.
    • The above mentioned quantity makes around 10-12 kebabs.
    • The mode should be in bake, dont change it to grill as the outcome will be different.
    • You can also add bread while adding potatoes.
    Moong Dhal Kababs Recipe
    The kebabs can be deep fried also for those of you who dont own a oven. Make the kebabs as per the same method as above and deep fry them until golden brown.

    This is sure a healthy and tasty veg starter that can be easily prepared at home.

    Moong Dhal Kababs Recipe
    Written by: SHARMILEE J
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    Friday, July 15, 2011

    Orange Mocktail

    I usually browse for new beverages/juices and this one caught my eye one fine day. The tangy taste of orange combined with lime with a hint of soda...hmm it was so refreshing!! When I googled to find more about mocktail I found it easy to understand mocktail as non-alcoholic cocktail :)

    Makes 1 cup
    • Orange Juice - 1 Cup
    • Lemon Juice - 1/4 Cup
    • Sugar - 2 tbsp (or adjust according to your taste)
    • Water - 1/4 Cup
    • Soda - 1/4 cup(optional)
    1. Filter the juice alone from oranges.
    2. Combine all the ingredients and stir well.

    My Notes:
    • If you want add crushed ice before serving
    • Also garnish with freshly cut oranges
    • I used demerera sugar for coating the rim of the glass, you can use normal white sugar also
    For coating the serving glass with sugar :
    • For presenting the serving glass coated with sugar.
    • Take a small plate, spread athin layer of sugar over it.
    • Dip the rim of the glass with orange juice, or any citrus juice then turn over the glass and rotate it in the sugar evenly.
    Written by: SHARMILEE J
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    Wednesday, July 13, 2011

    Chapati Noodles Recipe - Leftover Chapathi Recipes

    Chapati Noodles
    The first time I had chapati noodles(vegetable chapathi noodles) was during my 10th std at my aunts place but her version was slightly varied which was more indianised. I modified the recipe a bit and followed my fried rice recipe for this chapathi noodles and have been following it lately as we are hooked on to the taste.I am rushing to the recipe as I've to go to make granola bars(before mittu wakes up) as amma had been asking for it since 2 weeks and I cant delay anymore.....And also my craving cant wait anymore :) So when I am off to make my/our fav granola bars you check out the recipe :)
    Chapati Noodles Recipe

    Chapathi Noodles Recipe - Ingredients

    Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 2
    Recipe Category: Main | Recipe Cuisine: Chinese

    Chapathi - 4
    Onion - 1 chopped lengthwise
    Cabbage - 1/4 cup(tightly packed)  chopped lengthwise
    Carrot - 3 tbsp sized chopped lengthwise
    Capsicum - 2 tbsp sized chopped lengthwise
    Garlic - 5 pods chopped finely
    Pepper powder - 1 tsp
    Soya Sauce - 1/4 tsp
    Tomato sauce - 2 tsp
    Salt - to taste
    Cooking oil - 1 tbsp


    1. Chop all the veggies lengthwise and keep aside.Stack the 2-3 chapathis and cut into four squares.I used my kitchen scissors , but you can use a sharp knife too.
      How to make chapati noodles - Step1
    2. Then cut each quarter into 2 as shown in the pic. Then cut along thin strips lengthwise.How to make chapati noodles - Step2
    3. Heat oil, add onion and garlic saute until browned. Now add carrot and cabbage, saute them till raw smell leaves, saute in medium high flame keep sauteing to avoid burning.Then add capsicum and saute for a minute.
      How to make chapati noodles - Step3
    4. Then add soya sauce, tomato sauce and pepper powder , mix well. Add required salt.Now add the chapathi strips  and mix well. Simmer for 2mins, give a quick stir and switch off.
      How to make chapati noodles - Step4
    This is the best chapathi leftover idea I have found over the years. Sometimes I just add sambar powder, coriander powder and make it indianised. So no more second thought when there is left over chapathi at home :) This is sure another take for our kothu parotta which is coming up soon. Chapati Noodles Recipe

    My Notes:

    • You can garnish with spring onions at the end, I didnt have so skipped it.
    • Olive oil gives a nice flavour to the chinese dishes so I prefer using it. You can use normal cooking oil also.
    • The veggies are upto ur choice, you can plus or minus the quantity as per your taste.
    • You can also add egg with the veggies while sauting.
    • On the whole the chapatis and veggies should not be very soft it should be crunchy and slightly soft like in noodles and veg fried rice.
    Chapati Noodles Recipe
    Written by: SHARMILEE J
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