Tuesday, July 31, 2012

Dal Palak Recipe / Palak Dal (Spinach Dal)

I am a bad eater when it comes to veggies and my mother always had trouble in feeding me greens. When I started feeding my daughter, I made sure she took greens as a part of her diet and thank god she likes green when its with dal so keerai kootu is often made. Dal Palak sounds to me like a north indian version of keerai kootu :) It is very humble looking but the burst of flavour with greens, dhal and to add on ghee tadka - its finger licking good , I would say.
Dal Palak Recipe
Dal Palak Recipe  Ingredients
  • Palak - 1 bunch (2 cups tightly packed)
  • Toor Dal - 1/2 cup
  • Onion - 1 medium sized finely chopped
  • Garlic - 1 tbsp chopped
  • Tomato - 1
  • Turmeric powder - 1/2 tsp
  • Red Chilli powder - 1/2 tsp (optional)
  • Salt - to taste
To Temper:
  • Ghee - 2 tsp
  • Oil - 1/2 tsp
  • Mustard Seeds - 3/4 tsp
  • Jeera - 1/2 tsp
  • Hing - a generous pinch
  • Curry leaves - few
  • Red Chilli -1

Dal Palak Recipe
1.Pressure cook toor dhal upto 4-5 whistles until mushy with turmeric powder and salt. Then mash it up with  a laddle and set aside. Heat ghee and add the items under 'to temper' table and allow it to splutter.
Palak Dal Recipe - Step1
2.Then add garlic, onion and saute till golden brown. Then add tomato and saute till raw smell of tomato leaves and is mushy.Wash palak and add it to the tempered items.
Palak Dal Recipe - Step2
3.Saute till it shrinks in size. Add red chilli powder and transfer this to the cooked dhal. and give a stir.Allow it to cook for 3-5mins in low flame.
Palak Dal Recipe - Step3
4.Then mash it up with a laddle to combine well. Allow it for a boil and switch it off as per your required consistency.
Palak Dal Recipe - Step4
Serve hot with a dollop of ghee with rice - tastes divine. Any one who doesnt like spinach , am sure they will change their mind once they taste this like me :)
Palak Dal Recipe
My Notes:
  • You can try this dal with any other variety of spinach too.
  • The measurement of dal and greens can be altered as per your choice.
Palak Dal Recipe

Written by: SHARMILEE J
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Monday, July 30, 2012

Ash Gourd Raita / Poosanikai Thayir Pachadi | Ash Gourd Recipes

We went to my perimmas house 2 weeks back and we happened to taste this raita, it happenned to the apt combination for any hot variety rice like pulioyodharai , tomato rice etc. So after returning, called her up to ask for the recipe and I prepared it to post it here :) 

Poosanikai Thayir Pachadi
Ash Gourd Raita Recipe  Ingredients
Serves 2
  • Ash gourd(white pumkin) – 1 cup chopped
  • Onion - 3 tbsp chopped
  • Curd - 1/2 cup
To temper:
  • Mustard Seeds - 1/2 tsp
  • Urad Dhal - 1/4 tsp
  • Curry leaves - few
  • Green Chilli - 1 slitted
  • Hing(Perungayam) - a pinch
  • Oil - 1 tsp

Poosanikai Thayir Pachadi
1.Discard the seed part and scrap off the skin(green part). Chop it into cubes and keep it ready. Heat water in a pan and add the veggie with onions and cook till ashgourd turns soft and transparent.Set aside.
Poosanikai Thayir Pachadi - Step1
2.Heat a pan - add items under to 'temper' allow it to splutter and switch off. Add the tempered items to cooked veggie with required salt. Cool down completely and add curd and give a quick stir.
Poosanikai Thayir Pachadi - Step2
Serve with rotis or any variety rice. We had it along with puliyodharai.
Ash Gourd Raita
  • If you prefer the crunchy taste, then no need to cook onions, add it while tempering, fry it and then add it to the cooked veggie.
  • You can even add jeera while tempering.
Ash Gourd Raita

Written by: SHARMILEE J
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Thursday, July 26, 2012

Homemade Pav Bhaji Masala Powder

Homemade Pav Bhaji Masala Powder

I am already feeling the weekend today itself as mittu has a holiday 2mrw. Weekdays are always busy these days and I utilise the interval between the time she starts school and reaches home. Though now I've the liberty of cooking and clicking leisurely, I miss her presence so much . I make myself fully occupied when she is not around so that I dont feel the loneliness.

After I tried homemade garam masala powder, I was very much happy with the flavour which is no way compared to the store bought ones. I made this pav bhaji masala powder mainly to try Tawa pulao as I saw it in many spaces that I got tempted very badly and to the add on my sis also asked to post it. I've already tried Pav Bhaji with the homemade powder a day back and should say it took pav bhaji to a whole new level.

Homemade Pav Bhaji Masala Powder

Pav Bhaji Masala Powder Recipe - Ingredients

Preparation Time : 10 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Breakfast | Recipe Cuisine: World

Dry Red Chilli - 12
Kashmiri Dry Red Chillies - 8 or 1 tbsp Kashmiri Red chilli powder
Coriander Seeds / Malli - 1/3 cup
Cloves - 15
Pepper - 1/2 tsp
Cumin Seeds - 2 tbsp
Fennel Seeds - 2 tbsp
Cinnamon - 1 cm 5 pieces
Black Cardamom - 3
Dry Mango Powder - 1 tbspn


  1. Measure and Get ready with all your ingredients.In a pan add all the ingredients except amchoor powder and red chilli powder.Dry roast it in low flame.
    How to make Homemade Pav Bhaji Masala Powder - Step1
  2. Roast till it becomes golden, then add amchoor powder fry for a minute then switch off.
    How to make Homemade Pav Bhaji Masala Powder - Step1
  3. Cool down completely then transfer to mixer and grind to a slightly coarse mixture.Add red chilli powder.
    How to make Homemade Pav Bhaji Masala Powder - Step2
  4. Give a quick grind once.Transfer to a plate and let it dry, you can sundry it for few mins to remove the extra moisture.How to make Homemade Pav Bhaji Masala Powder - Step3
Cool down and store in an airtight container.
Homemade Pav Bhaji Masala Powder

My Notes:

  • If you are not making pav bhaji often, no worries this is a multipurpose powder which can even be used as curry powder or to spice up any other Indian style curries / gravies.
  • If you dont hav black cardamoms just try it it normal green ones. But black cardamoms have a more strong flavour.
  • This keeps well for 1 month or even more if refrigerated.
Homemade Pav Bhaji Masala Powder

Written by: SHARMILEE J
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Wednesday, July 25, 2012

Indian Espresso Coffee | How to make espresso coffee at home

Indian Espresso Coffee
I am a complete coffee person and cant get the day going without my evening or morning coffee(yes I restrict myself to one coffee per day) and instant coffee is always my preference.Even when my days are dull, it lifts up and refreshes my mood when I have a cup of coffee. So when I saw this post, I immediately bookmarked but waited all these days for a proper coffee mug purchase and finally here I am with this post.....:)

I never thought making espresso coffee at home without the machine is such an easy task, am sure I'll make it more often now.
Indian Espresso Coffee
Indian Espresso Coffee Recipe  Ingredients
Recipe Reference : Saffron Kitchen
  • Instant Coffee Powder - 1 tbsp(I used Nescafe sunrise - any instant coffee powder is ok)
  • Granulated Sugar - 1 tbsp (adjust according to your taste)
  • Milk - 1 cup
  • Water - 1 tsp.
  • Cocoa Powder - to sprinkle on top (optional)
Indian Espresso Coffee
1.In a coffee mug, add coffee powder, sugar and water.
Indian Espresso Coffee - Step1
2.With a spoon, start beating it vigorously to incorporate as much air as you can. Only beating continuosly and vigorously will give you the whipped frothy coffee-sugar mix. Do not stop till it turns pale brown in color. The sugar will not be dissolved completely so dont worry about that and beat well. 
Indian Espresso Coffee - Step2
3.The more you beat, the mix will become pale brown in color.Boil milk and add it to the mug containing whipped coffe-sugar paste. Stir well with a spoon. Sprinkle coco powder and serve hot.

Indian Espresso Coffee
My Notes:
  • For making the espresso for more than 1 cup, prepare the coffee-sugar paste in a bowl. Divide the paste equally into each coffee mug and pour hot milk. Stir and serve.
  • I sprinkled coffee powder itself, you can sprinkle either cocoa powder or coffee powder as per your preference.
Indian Espresso Coffee

Written by: SHARMILEE J
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Monday, July 23, 2012

Caramel French Toast (Bread Egg Toast with caramel sauce)

Caramel French Toast Recipe

We are just back from our native for mittus 2nd mottai. Though it was short for 2 days it was a good one with lots of travelling but missed my camera. I couldnt stop myself so picked few food props there also :) Today mittu is back to school with new first assignment(ok ammas first assignment) for mask day celebrations. And  I am back to my usual  routine today starting off my monday blues with this blog post :)

When I was searching for bread recipes I saw the caramel toast idea from foodgawker...I referred 2-3 recipes and modified it according to the ingredients readily available in my pantry. You can make the eggless french toast and serve it with caramel sauce
Caramel French Toast Recipe

Caramel French Toast Recipe  Ingredients
Makes 3 toasts
  • Bread Slices - 3
  • Egg - 1
  • Vanilla Essence - just a drop(optional)
  • Milk - 1/8 cup
  • Sugar - 2 tsp
  • Almonds - 1 tbsp chopped 
  • Ghee - to toast
For the caramel syrup:
  • Sugar - 5 tsp
  • Water - 3 tsp
      Caramel French Toast Recipe
      1.Take egg, milk , sugar in a bowl and whisk it till everything is combined well and frothy.Take a slice and dip it in the egg mixture.
      Caramel French Toast Recipe - Step1
      2.Turn over to other side to coat well. Heat dosa pan - Add the bread slices, drizzle ghee and toast till golden brown.Set aside.
      Caramel French Toast Recipe - Step2
      3.In a pan, add sugar and water in medium flame, do not stir just swirl continuously for even heating.Once the sugar is melted, it will start bubbling then slowly it will change to brown color. See below once it is golden brown switch it off.
      Caramel French Toast Recipe - Step3
      In the serving plate, transfer the toasted bread slices, add the caramel sauce and garnish with chopped almonds. Your french toast is ready in minutes.

      Caramel French Toast Recipe
      My Notes:

      • You can also use readymade caramel or butterscotch sauce too.
      • Once the caramel sauce is ready immediately transfer for serving else it will harden soon.
      • You can also make the eggless french toast version and serve with caramel sauce.
      • Reduce sugar in your toasts according to your taste.
      Caramel French Toast Recipe
      Written by: SHARMILEE J
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      Friday, July 20, 2012

      Kothavarangai(Cluster Beans) Curry | Kothavarangai Recipes

      Time is running so fast that even being at home I feel occupied most of the time. Struggling to manage 2 blogs and P365 is challenging me everyday...somehow managing to post it. And the daily chores with mittus assignments....huh my head goes merry go round :) But I am happy and proud to be at full days work so that I dont complain I am bored haha :D
      Kothavarangai Curry Recipe
      Kothavarangai(Cluster Beans) Curry Recipe  Ingredients
      • Cluster Beans - 1.5 cups chopped
      • Channa Dhal - 1/8 cup + 1 tbsp
      • Big Onion - 1 finely chopped
      • Garlic - 5 to 6 pearls whole or halved
      • Turmeric powder - 1/8 tsp
      • Red Chilli powder - 1/2 tsp
      • Sambar powder - 1/8 tsp(optional)
      • Salt - to taste
      To grind to a paste:
      • Coconut - 3 tbsp
      • Fennel seeds - 1/2 tsp
      • Cinnamon - a small 1/4 inch piece
      • Cloves - 1
      To temper:
      • Mustard seeds - 1/2 tsp
      • Urad Dhal - 1/4 tsp
      • Curry leaves - few
      • Oil - 3 tsp
          Cluster Beans Curry Recipe
          1.Chop the beans finely and pressure cook it with channa dhal, turmeric powder and required water for 3 whistles or until soft. Drain water and keep aside.Transfer all the ingredients under 'to grind' table to the mixer.
          Kothavarangai Curry Recipe-Step1
          2.And grind it to a fine paste, Set aside. Heat oil in a kadai - add the items under 'to temper' and allow it to splutter.
          Kothavarangai Curry Recipe-Step2
          3.Then add onion and garlic and saute till slightly browned.Then add cooked bean+channa dhal and saute for 2 mins until the moisture is observed. Then add the coconut paste, and mix.
          Kothavarangai Curry Recipe-3 title=
          4.Add red chilli powder, sambar powder and salt.Keep cooking in medium sim till the curry turns golden brown and is nicely roasted. Switch off and serve hot with any rice variety.
          Kothavarangai Curry Recipe-Step4
          We had it with poondu kuzhambu and rice.
          Kothavarangai Curry Recipe

          My Notes:
          • If you dont prefer adding garlic pearls as such you can even add it along with grinding.
          • You can add cinnamon and cloves while tempering instead of grinding it too.Sometimes I make it that way too.
          • Make sure to nicely roast the curry till its golden brown.
          Cluster Beans Curry Recipe

          Written by: SHARMILEE J
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          Wednesday, July 18, 2012

          Gobi Masala Dosa (Cauliflower Masala Dosa) - Restaurant Style

          Gobi Masala Dosa Recipe

          It is finally raining in Coimbatore too and we are totally loving it!! Though a bit late this time, it is pouring and the mornings are always cloudy and chill. And I feel like eating deep fried snacks all the time...blame it on the weather I say :)

          Coming to todays recipe : Next to masala dosa I love gobi masala dosa the best esp the curry which makes it all the more tasty.When I saw this recipe I immediately bookmarked and finally made it few weeks back. I always struggle to click dosa varieties this time making dosa was a challenge too....Even the daily making dosa tests my patience when I make it esp for clicking ;) Haha But after 4 dosas I got the perfect golden brown dosa for the clicks as I wanted :)
          Gobi Masala Dosa Recipe

          Gobi Masala Dosa Recipe  Ingredients
          Makes 6-8 dosas
          Recipe Reference : Yummy Tummy
          • Dosa Batter - as required
          • Cauliflower - 1 cut into bite sized florets(2 cups)
          • Onion - 1 chopped finely
          • Ginger Garlic Paste - 1 tbsp
          • Tomatoes - 2 chopped roughly
          • Turmeric powder- 1 tsp
          • Chilli powder - 1 tsp
          • Coriander powder - 1 tsp
          • Garam Masala powder / Tandoori Masala Powder - 1 tsp
          • Cashew paste - made from 10 whole cashews
          • Salt - to taste
          • Coriander leaves - 2 tsp chopped finely for garnishing
          • Oil - required for making dosa
          To temper:
          • Fennel Seeds ( Sombu) - 1 tsp (I used powdered)
          • Curry leaves - few
          • Oil - 1.5 tbsp

              Gobi Masala Dosa Recipe
              1.Boil water with little salt and turmeric powder, add the cauliflower florets into it and cook them till tender.Drain water and set aside. Heat oil in a pan - add fennel seeds(or powder) and curry leaves allow it to splutter.
              Gobi Masala Dosa Recipe - Step1
              2.Then add ginger garlic paste and chopped onions fry till slightly browned. Then add tomatoes and saute till mushy and raw smell leaves. Then add chilli powder, garam masala masala and coriander powder.
              Gobi Masala Dosa Recipe - Step2
              3.Fry till the masalas are mixed well. Add little water and allow it to boil for a minute and then saute for a minute.Add the cashewnut  paste(just grind the cashews with little water to a smooth paste) and fry for a min.Add required salt.
              Gobi Masala Dosa Recipe - Step3
              4.Then add the cooked cauliflower florets and mix well. Cook for 2-3mins it becomes thick like a masala. Then Add coriander leaves and one the curry becomes thick like a stuffing then switch it off.
              Gobi Masala Dosa Recipe - Step4
              5.Make thin dosa, drizzle oil when it turns golden brown - Spoon the gobi masala and fold it.You can also fold on both sides like we see in restaurants.
              Gobi Masala Dosa Recipe - Step5
              Serve with any chutney of your choice.We like it with coconut ginger chutney.  You can also have it with tiffin sambar or tomato onion chutney.

              Cauliflower Masala Dosa Recipe

              We had the gobi dosa for breakfast and had the leftover gobi masala with rotis for dinner, it was a yummy combination. Try this for yourself and am sure you will not stop with one dosa :)

              So what is your favourite stuffed dosa variety?

              Cauliflower Masala Dosa Recipe

              My Notes:
              • I dont have tandoori masala powder so went ahead with garam masala powder. But I recommend adding it as it gives a nice flavour to the masala.
              • Cut cauliflower into small florets for the masala to get blended well.
              • The orginal recipe calls for 3 tomatoes, I added only 2.
              • The cashewnut paste gives a rich restaurant taste to the masala so dont skip it.
              • If you prefer, you can also use ghee for making the dosa. Make thin crispy dosas.
              • The leftover masala goes well with rotis too.You can make the recipe with mushrooms too.
              Cauliflower Masala Dosa Recipe
              Written by: SHARMILEE J
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