November 28, 2013

Am back with a Yummy Sweet Recipe for SNC Celebration - Mysore Pak

Hi Dears....

Back to my favorite world of Blogging after a long break because of my bro’s wedding, which happened on September month. Had a great lovely time for 3 months in shopping, invitation distribution, parties, wedding ceremony and Reception. Unfortunately my break continued all these months because of my leg injury which happened last month and still suffering :( Really missed my cooking and blogging all these days…
Hopefully I should be back to normal in few days and start my regular cooking. Have to thank my mom and cousin sister who took great care of me all these days. I really feel blessed with the beautiful people around and have to thank few of my blogger friends too who encouraged me with their supportive words when I was down and completely lost.
The one which I missed a lot all these days is SNC Challenge by divya pramil. Every 1st of month will be very interesting and excited to know our challenge recipe.. Time really flies and its been one year now…And am really very proud and happy to be part of this group. Her recent celebration post was so inspirational to try out all missed out recipes… Really wanted to try all my missed out recipes so far from both teams but unfortunately my health did not co-operate. Still I did not want to miss the golden opportunity so tried the ever first snc challenge and sweet recipe “mysore pak” from divya’s culinary kitchen. It’s a south Indian recipe but still I wanted to try it out for my hubby who loves this sweet very much.

And the first thing I got amazed from the SNC Challenge is Divya's Patience. I just love the way she succeeding her event and I wish her all the very best and wish to have an SNC Meet after completing our SNC 2nd Anniversary :)
Hope to continue my challenge from this month.... Thanks all for being so kind and I request you all to continue the same support as you all did.

Happy Anniversary "SNC" and its celebration Time with Yummy melting Mysore Pak !

Ingredients :
Besan/ Gram flour - 1/2 cup
Oil - 1/4 cup
Sugar - 1 cup
Water - 1/2 cup
Ghee - 1/2 cup (approximately)


Grease the plate with ghee and keep aside.
Mix oil and besan without any lump.
In a pan, mix sugar and water. Boil them to get the required consistency of syrup. When you drop syrup in a bowl of water, the syrup should not get dissolved.
Now add the besan mixture to the sugar syrup and mix well.
Stir continuous to avoid the formation of lumps.
Add ghee little by little and continue stirring till the mixture changes in texture and color. And the mixture should start leaving the edges.
Transfer the mixture to the greased plate and cut in to desired shape when it is warm.
Cool and store it in a air tight container.

Are you interested in participating in our SNC family....??
Just click HERE.

June 26, 2013

Curry Chicken and Rice - Taste and Create

Have you ever tried delicious chicken rice without tomato...ginger garlic paste..and only with 4 ingredients?
Yeah, I was shocked and amazed when I viewed this recipe from "sid's sea palm cooking" for Taste and Create. Very simple procedure to be followed but the taste and flavor was really awesome. Am really happy to be in part of this Taste and Create every month.

Here comes the yummy flavorful rice...

Ingredients :
  • 500 gms Chicken, cut into pieces
  • 3 Onions, sliced
  • 1 Cup Rice, uncooked
  • 2 Cups Water
  • 2 Tbsp Curry powder ( I used chicken curry powder )
  • Salt to taste
  • 1 Tbsp Butter
  • 1 Tbsp Olive oil
Method :
  • Heat oil and butter together in a pan and add the sliced onions.
  • Fry it for a minute and add the chicken pieces.
  • Cook till the chicken turns light brown color and add the curry powder.
  • Saute for coulple of minutes and add rice followed by salt and water.
  • Close the lid and simmer the flame for 15-20 minutes or until the rice gets cooked.
  • Once done, switch off the flame and serve hot.
  • Serving Options :
  • Serve hot with Onion Raita.

June 6, 2013

Tofu Aloo Paratha - Vegan Thursday

Tofu which is popularly known as bean curd is made of soy milk. Though it has a subtle flavor, it is rich in protein and very healthy. And nowadays people started replacing paneer with tofu because of its health benefits. It has its own flavor and lots of recipes can be prepared with this nutritious ingredient. 
Potatoes are  best known for its highly contained carbohydrates and adding it along with Tofu makes a meal very healthy and filling. 
Prepared this nutritious paratha for Vegan Thursday Event created by Priya Suresh from Priya's Versatile recipes and Am very happy to be one of the member. This is a lovely oppurtunity to try some healthier vegan recipes. 

Ingredients :

  • 2 Cups Wheat Flour 
  • Salt to taste
  • 2 Tbsp Oil
  • Water to knead
  • 3 Big Potatoes, Boiled and Mashed
  • 1 Cup Tofu, grated
  • Few finely chopped coriander leaves
  • 1 Tsp Garam Masala
  • 1/2 Tsp Turmeric powder
  • 2 Green chillies, finely chopped
  • Salt to taste

Method :

  • Mix Wheat flour, salt, oil and water in a bowl.
  • Knead well and prepare a soft dough. Keep aside.
  • Add mashed potatoes along with grated tofu in a separate bowl.
  • Now add garam masala, salt, turmeric powder, chopped coriander leaves and  finely chopped green chillies.
  • Mix well and prepare small balls.
  • Divide the chapati dough into big sized balls.
  • Roll out each balls into a small circle and fill it with tofu-potato mixture.
  • Now bring all the sides together and seal it tightly.
  • Roll it again gently using rolling pin and cook it on the tawa or griddle using little oil or butter until both sides turns golden color.
  • Remove from the flame and serve hot.

Serving Options :

Serve hot with curd / yoghurt with pickle.

Sending this recipe to "100 Kids Lunch Box Recipe Book" Event !

June 4, 2013

Eggless Pancake - Taste and Create

My today's post is for Taste and Create group in which we are paired with a blog every month and we get an awesome opportunity to try their recipes. Like wise, I was paired with Veg Nation. Lovely  blog with lots n lots of mouthwatering yummy recipes. Totally confused with the selection of recipe and finally concluded my hunt with Eggless Pancake. I am a great fan of pancakes but never tried these Eggless version. Tried these pancakes and it tasted really very delicious. She has mentioned about these yummy ones with maple syrup but I served with honey and it worked well too. Thank you so much for the Taste n create team and veg nation:)

Click HERE for the original recipe.

Ingredients :

  • 1 Cup All purpose flour / Maida
  • 2 Tsp Sugar
  • 2 Tsp Baking powder
  • 2 Tsp Cinnamon powder
  • 1 Cup Milk
  • 1 Tbsp Oil
  • 1 Tbsp Water
  • 3 Tbsp Melted Butter
  • 1 Tsp Vanilla Essence

Method :

  • Add all purpose flour, sugar, baking powder and cinnamon powder in a bowl.
  • Now mix Milk, oil, water, melted butter and vanilla essence in a separate bowl.
  • Mix both dry ingredients and wet ingredients.
  • Mix well to prepare a batter consistency and leave it aside for 5 minutes.
  • Heat a Dosa pan and pour 2 ladles of batter.
  • Cook in a medium flame and flip the other side.
  • Cook until it turns light golden brown color and remove from the flame.
  • Serve Hot.

Serving Options :

Serve hot with Maple syrup or Honey.

Linking this with 

May 31, 2013

Friday Chat With Bloggers - Shama From Easy2cookrecipes

My journey of Friday chats with bloggers started this January and happy to receive lots of love and response from everyone. It’s been really pleasure to have my blogger friend’s chat and recipe in my space. I love and respect each and everyone comments which they share about my blog and really working on it to improve mine by adding few more recipes…

And coming to my today’s guest…

Shama , a very energetic blogger and lovely mother of 2 beautiful kids from easy2cookrecipes. She entered into this beautiful blogging world at 2008 and her journey still continues with yummy, innovative and delicious recipes. I really wonder the time she spends with blogging along with her kids and of course that shows her passion in cooking. While surfing her space, I was really amazed with the loads of recipes hidden and felt like home with all traditional recipes. Her space looks very perfect with clear explanation and measurements.  I personally loved all her recipes and as usual listing my few most favorite recipes of her….

Don’t miss her other recipes…..really very tempting…innovative…traditional and delicious….
Click HERE to enter into her beautiful foodie world.

Now over to shama….

Priya : Love to hear few words about you n your blog and who is your greatest support?
Shama : I am a happy homemaker with two adorable kids . My passion for cooking different flavours of food made me to write a food blog .My hubby is my greatest support .

Priya : Who is your favorite chef and what would you cook for them when you get a chance?
Shama : My Mother i my favourite chef and she loves masala dosai and Chicken biriyani .

Priya : Any 3 ingredients which you never miss in your cooking and your favorite gadget in kitchen.
Shama : Turmeric powder , Home made sambar/currry powder , Coriander leaves . My mixer grinder is my favourite gadget.

Priya : What’s your family’s most favorite recipe which you cook. Pls share with the link if you had posted in blog.
Shama : Chicken biriyani :

Priya : Can you share us about your first cooking experience and the recipe which you tried first?
Shama : Mixed Vegetable kurma :

I experimented this kurma exactly the next day , when my hubby and myself first met and our engagement date was fixed . My mom was busy with our engagement works including shopping , inviting relatives . My brother and myself was left alone , so that was my first day in kitchen . My brother had this with chapathi , he said good but less salt .

 Priya : Please share some kitchen tips or secrets of yours…
 Shama : Cook with love and passion...nothing goes wrong in cooking.

Priya : What do you like in my blog and please share your suggestions to improve mine.
Shama : Lovely space with yummy recipes.        

Guest Post Recipe – Sprouted Ragi Cookies


Plain flour -  1/2 cup
Ragi sprouts - 1/4 cup
Almonds - 20
Boiled milk - 1/4 cup
Cocoa powder - 1 tsp
Powdered sugar - 1 cup
Hudon Canola Oil - 3 tbsps
Baking powder - 1 tsp


1) Finely grind dried ragi sprouts and almonds in a blender.
2) Add this to maida and knead to a smooth dough with baking powder,cocoa powder,sugar and oil.
3) Once done , roll small balls of it...flatten it and place in a greased baking pan.
4) Bake at 180 deg.c for 20 minutes.
5) Allow it cool down for 5 minutes. 

Serve with a cup of hot tea / milk .


Thank you so much Shama for spending your valuable time for sharing your favorites along with healthy and tasty cookies. Very healthy and perfect snack for kids and elders… Sounds very delicious too.

Friends…. Hope you all had a great time by knowing more about our friend Shama along with her visual treat.

Stay tuned to meet another interesting blogger….next week!!!

If you are interested to participate in my Friday chat with bloggers event….Just mail me at

May 30, 2013

Dhokar Dalna - SNC Challenge

Being a south Team member in our SNC Challenge ( created by Divya Pramil ) got a lovely opportunity to try this delicious and traditional Bengali recipe. Have to thank Pinky from Esho Bosho Aahare for introducing such an excellent recipe. Very tasty and perfect with hot rice.
Check out our North Team Challenge recipe Qubhani kameetha hosted by Roha from Hyderabadi Cuisine.


For Lentil Cakes :

  • 1 Cup Channa Dal
  • ½ Cup Split yellow peas
  • ½ Cup Coconut, grated
  • 1 Tsp Ginger paste
  • ½ Tsp Hing
  • 1 Tsp Onion seeds / Kalonji
  • 2 Green chillies
  • ¼ Tsp Baking soda
  • Salt to taste
  • ½ Tsp Turmeric powder
  • 2 Tbsp Oil
  • Oil for Frying

For Curry :

  • 4 Potatoes, cubed
  • 1 Tomato, finely chopped
  • 3 Green chillies, slitted
  • 1 Tsp Red chilli powder
  • 1 Tbsp Garam masala powder
  • 1 Tsp Jeera Powder
  • ½ Tsp Turmeric powder
  • ¼ Cup Cashew and Raisin paste
  • 2 Cup Coconut Milk
  • 1/2Cup Coconut, Grated
  • 1 Tbsp Ginger paste
  • ¼ Tsp Hing
  • 2 Tsp Jeera / Cumin seeds
  • 1 Bay leaf
  • Salt to taste
  • Oil

Method :

For Lentil cakes:

  • Soak channa dal and yellow split peas for 4-5 hours.
  • Drain, wash and grind coarsely along with green chillies.
  • Add grated coconut, turmeric powder, salt, onion seeds, ginger paste and baking soda to the ground batter.
  • Heat oil in a pan and add hing followed by the dal batter.
  • Simmer and stir continuously till the batter becomes thick and get off from the pan.
  • Now transfer the cooked batter to the greased plate and cool it completely.
  • Cut into desired shape and deep fry till it turns golden brown color.
  • Remove and keep aside.

For Curry :

  • Soak Raisins and cashews for half an hour and grind to a fine paste.
  • Heat oil in a pan and add turmeric powder followed by cubed potatoes.
  • Fry till they turn crispy.
  • Remove and keep aside.
  • Now add remaining oil in the same pan and add Hing followed by jeera and bay leaf.
  • Add green chillies and ginger paste.
  • Fry them till the raw smell goes off and add the chopped tomatoes.
  • Cook until the tomatoes turns mushy or soft.
  • Now add turmeric powder, garam masala powder, chilli powder,jeera powder and salt.
  • Cook for 3-4 minutes or until oil separates from the pan.
  • Add grated coconut and coconut milk at this stage and mix well.
  • Now add cashew- raisin paste and fried potatoes to the gravy and cook for few more minutes by adding water until the curry turns thick.
  • Now add the fried lentil cakes and sprinkle garam masala on top of it.
  • Remove from the flame and serve hot with rice.


  • Add fried lentil cakes to the gravy / curry before serving or else it would turn very thick.
  • Be careful while frying cooked cubed lentils because while frying few may break.

Are you interested in participating in our SNC Challenge every month… just click HERE

May 28, 2013

Bottle Gourd & Sprouts Curry

  • 1 Cup Bottle gourd, grated
  • ½ Cup Mixed Bean Sprouts
  • 1 Onion, Finely Chopped
  • 2 Tomatoes, Finely Chopped
  • 1 Tsp Chilli powder
  • 1 Tsp Coriander powder
  • ½ Tsp Jeera Powder
  • ¼ Tsp Turmeric powder
  • ½ Tsp Garam Masala powder
  • 1 Tbsp Oil
  • Salt to taste

  • Heat oil in a pan and add the chopped onion.
  • Sauté for couple of minutes and add the chopped tomatoes.
  • Fry them together for 3-4 minutes or till tomatoes turns mushy or soft.
  • Add Turmeric powder, chilli powder, garam masala powder, coriander powder and Jeera powder.
  • Mix well and cook till the raw smell goes off.
  • Now add the grated bottle gourd and mixed beans sprouts.
  • Mix well and add water along with the salt.
  • Cook for 5 minutes in a medium flame or till the gravy consistency occurs.
  • Garnish with coriander leaves or curry leaves and remove from the flame.

Serving Options :

Serve hot with Rice or any Indian breads.

Linking this recipe with 
Viji's Show your style to the world series 4

May 17, 2013

Friday Chat With Bloggers - Linsy Patel From Home Cook Food

Hi all….

Sorry for the delayed Friday Chat Post.... Am travelling to my native and finding very difficult to connect internet so taking break for a week... Gonna miss u all and blogging :)

OK let us meet our today’s guest…. Linsy Patel from Home Cook Food in our blogging world!!!

Lovely blogger and known as kitchen queen in our blogging world has lots of unique and interesting recipes in her blog...  And also her blog filled with lots of awards... Congrats dear :) Simple, neat and perfect blog with clear explanation..

So ready to know more about her favorites....    
Before that let me share my favorite recipes of her...

Offlate I started craving vada pav and started eating almost every week with icecream.. . Hot and cold…yummy right :) And guess what.... the very first recipe I viewed in her space was vada pav.. What a timing :) Her recipe method is also very interesting..not like the regular one… Excited to know?? Click Vada pav…  

And her blog has few nutella recipes too like Nutella Baklava
 shellsNutella coke brownies and Nutella Coffee Frappe… 
Sounds yummy and tempting right :)

My other favorites are…..

My list never ends… So click HERE to check all her yummy 

mouthwatering recipes.

Now let’s see what Linsy shares with us….

Priya : Love to hear few words about you n your blog and who is your greatest support?

Linsy : Hi, My Name is Linsy Patel and I go by Kitchen Queen because That is what I am.  I started my blog Home Cook Food, last year in July. Before that also I used to go to various blogs to see recipes and my sister also have a blog so I know about it but I had a very bad incident with one of the senior blogger so thanks to her I started my blog too. My family and all of you my virtual friends are my support and strength without you guys I wouldn’t survive, so from bottom of my heart Thank you all.

Priya : Your Favorite chef, favorite cookery show and favorite cookbook.

Linsy : From the beginning I watch SanjeevKapoor’s show here and in India too. After coming to USA , Food Network become my favorite channel and in that I love Chopped, Mexican Made Easy by Marcela. Frankly I don’t follow any rules so no favorite cook book. I just cook with my heart.

Priya : Can you share us about your first cooking experience and the recipe which you tried first?

Linsy :  Being a younger one in my family I never enter in to the kitchen before marriage but after marriage when I landed here, I have to make everything , that time by practice , some errors and above all with my dear husband’s help I reach here today. My first dish was Egg Masala. It is easy; just grind onion, tomato, khaskhas, red chili powder, turmeric powder, cumin coriander powder, ginger, green chili paste. Cook till raw smell go and add boiled eggs and potatoes in it, add enough water to make gravy and salt and you are done.

Priya : When your house filled with sudden guests...What would be your quick menu?

Linsy : My pantry and freezer is always full so to cook something for guests its always easy.

, for Main Paneer and vegetable korma, MethiMatarMalai, Hyderbadi Soya Biryani and Whole Massor Dal with parathas , for sweet Chickoo and Almond Kheer and Mango mousse

Priya : What’s your family’s most favorite recipe which you cook?

Linsy : Pls share with the link if you had posted in blog. They like everything I make but mine vegetable pizza is all time favorite.

Priya : Please share some kitchen tipsor secrets of yours…

Linsy : Don’t throw away leftovers, you can make something out of it and everyone love it, if you have dals or any gravy dish or rice, add them in flour and make parathas for breakfast or tea. If you have thick gravy add boiled potatoes in it and make cutlets out of it. Use your time and freezer wisely. Don’t overcook vegetables, that way you are losing all the nutrients from it, Stir fry them so its stay crunchy.

Priya : What do you like in my blog and please share your suggestions to improve mine.

Linsy : You are the goddess of blog world. All your recipes are so unique and easy I told you before also you should publish your book. Just one word keep up the good work.

Ma Po Tofu

A famous Szechuan recipe - the name Ma Po Tofu is roughly translated as "pockmarked grandmother bean curd " named for the old woman who supposedly invented the dish. Today this dish, known as Mapo Tofu, can be found in almost any Chinese restaurant around the world with hundreds of variations adapting the piquant original to suit local tastes. And do I need to tell you, its spicy so its my favorite too. When we go to out favorite Chinese restaurant  We ordered two dishes always. Hot n Sour soup and Ma Po Tofu.

And its been a while we had this and I was craving for this for so long so when I went to Chinese store, my aim was to pick up ingredients for this dish only and I made it and we enjoyed it. It has to make it on high flame and fast. so prepare everything and keep it near so it will be done in no time.

Ingredients :
  • 1/4 cup vegetable oil
  • 3 medium garlic cloves grated on a micro plane grater (about 1 tablespoon)
  • 1 tbsp fresh ginger, peeled and grated on a micro plane grater
  • 1 tbsp plus 1 teaspoon Sichuan peppercorns, finely ground in a spice grinder or mortar and pestle
  • 1 tbsp fermented chili bean paste
  • 1 tbsp garlic red chili sauce (sambal oelek)
  • 2 tablespoons vinegar
  • 1 tablespoon dark soy sauce
  • 1/2 cup vegetable broth or water
  • 1 1/2 teaspoons cornstarch combined with 3 tablespoons cold water
  • 1 block of silken tofu, cut into 1/2-inch cubes
  • 1 cup frozen green peas

  • Heat vegetable oil in a large wok over medium heat until shimmering.
  • Add garlic, ginger, and 1 tablespoon Sichuan peppercorns and cook, stirring constantly, until lightly sizzling, about 1 minute.
  • Add chili bean paste and red chili sauce and cook, stirring constantly, until incorporated, about 15 seconds.
  • Add vinegar, soy sauce, and vegetable broth and bring to a boil.
  • Add starch mixture and bring to a boil.
  • Cook for until liquid has thickened, about 30 seconds.
  • Add tofu and fold in, being careful not to break it up.
  • Stir in peas and simmer until heated through, about 5 minutes.
  • Transfer to a serving bowl and Serve with white rice or Fried rice.

Thank you so much Linsy... It's my pleasure to have your recipe n
interesting chat in my space. Thank you so much for spending your valuable time to participate in my event. Am sure that all our friends will also enjoy this interesting chat with delicious recipe....

And thank you so much for your valuable f

                                 Thank You Linsy !!!

Happy Weekend Friends :) 

Will meet you all next week..after a short break !!!