February 28, 2013

Friday Chat With Bloggers - Nabanita From Esho-bosho-aahare

Yay !!! It’s Friday again….  

Come and join me to meet our today’s blogger friend Pinky (a) Nabanita from “ Esho-bosho-aahare “. Very different and interesting name…right? Want to know the meaning…. Just click HERE.. You will be directed to her foodie world.. She had given a beautiful meaning for this name..  

If you are in searching for traditional Bengali cuisine..then don’t miss her blog..  Very delicious and yummy recipes hidden in her lovely blog…

Let’s see what pinky shares with us…

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

Pinky : Priya I am a Bengali Girl form Kolkata. Before marriage I had interest in cooking but not in regular basis. After marriage I shifted to Pune and there I got the chance to experiment with my cuisines… It was really a lovely moments.. sometimes I was successful and sometimes failures but still it has some special values for me as I was a learner at that time.

But Priya to be a very honest if you ask that when you started blogging? I cannot explain you the exact reason or time! It was started eventually ..It was 2009 ,very long back I think. I was searching for something then I got the sweetest and cutest Happy sharing time pass for me. But now I am just Parent of my Blog. Currently I have two cute cute kids .”Wait” one of them is my Son Tojo and another one is my Blog. Yes I take care about it like a child. Are you laughing? Its true Priya, now I cannot think anything without my blog! Trying to do better and better. That’s it.
And for me my great supporter is my all family members and Husband too. They all are encouraging me with a good supports.

Priya : Who is your favourite chef and what would u cook for him, if you get a chance to serve him?

Pinky : My favourite chef. This is none other than my Mom. Because my first lesson for cooking I started from my Mom. I think she is a great Cook. I got the enthu to cook various recipes as My mom did when Me and My sister was too small. She tried each and every recipes for so many times whenever we asked to do that one. There was no tiredness to serve for many times. I feel this is very much. Thank You Maa.
And for this sweet person I want to make really some special Dish which she likes most and that is “Steamed Hilsa “ a typical Bengali Delicacy. My mom likes it heavenly.

Priya : What comes to your mind when you hear the word “ spicy “?

Pinky : For “Spicy “ – first word is yumm and then something really Hot in red color sauce or gravy dish. It can be a non-veg or Veg.

Priya : Name any three ingredients which you will never miss in most of your recipes?

Pinky : Name of Three ingredients Salt, Oil and Chili which I will never miss in most of my recipes.

Priya : Can you share us about your first cooking experience?

Pinky : Yes of course ! It was a ridiculous moment. Before marriage when we bought one microwave machine for first time, some how I wanted to try different dish to experiment with the leftover ingredients at my home. I found one panner packet , milk, lemon and some other spices. With very little knowledge I started to walk into the cooking field I mixed all the ingredients and hope now you can realize the situation … !!! :(

All my family members including sister, cousins they all were laughing at me to see the recipe result. Still they are laughing remembering that one when we were sitting together.

Priya : Please share some kitchen tips or secrets of yours…

Pinky : My Cooking Tips :
·        To save gas, boil eggs into pressure cooker. Warning: In that case you have to dip eggs fully into water and cook from low to high flame upto 3 whistles.
·        If oil fall down on the floor/slab , firstly sprinkle little wheat flours and wipe with a dry cloth/towel. Then wipe with a wet cloth/towel.
·        To make sour less curd keep 1 inch coconut pcs into the milk.

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

Pinky : Priya you have a lovely blog with nice collections of recipe. So many varieties are there. Some Awards are saying that you truly deserve these Awards for your contribution.
And to be very frank it will be a kind of suggestion from me to you that, I noticed that you have minimum collections regarding snacks items. So it will be very nice if you add more snacks items in your blog. Hope you got the point. It is a friendly suggestion only, hope you will never mind!

It is a really a Happy moment for me that today I am sharing a flavorful rice recipe in Priya’s space. Thanks to Priya for this nice Invitation. 
Now over to the recipe. Methi rice is a aromatic rice which goes very well with any kind of side dish. It’s an easy and quick rice recipe which you will love definitely. I always do experiment with rice recipe. So this is another chance to do one more experiment with rice. I took the chance and you cannot believe it was just awesome. May be many people has its own version. Try this version also. Its really a nice one. Even it goes nicely with simple dal fry. But one suggestion for you that please use only Everest dried fenugreek leaves to get authentic flavor.  So Dears try this out.

Methi Rice

Ingredients :

·        2 Cups Basmati Rice Soaked for ½ an Hour
·        1 tsp Ginger Paste
·        1 cup dried Fenugreek leaves (Everest Company)
·        2 tsp Cumin seeds
·        1 pinch Asafoetida
·        2 Green Chili chopped
·        3 tbsp White oil
·        Salt to taste
·        2 tsp White Pepper Powder/ Shah Marich
·        2 stick Cinnamon
·        2 Cardamom
·        2 Cloves.

Method :

·        Cook rice with little salt, cardamom, cinnamon stick and cloves in High Microwave Mode for 20 mins using 4 cups of water. Give Standing time for half an hour for best result.
·        Heat oil in a pan.
·        Add cumin seeds, ginger paste and asafetida and wait till fragrant.
·        Now add fenugreek leaves and sauté for a while.
·        Add cooked rice and mix well.
·        Now Sprinkle white pepper powder and chopped green chili and cover with a lid for sometimes.
·        Flavorful Methi Rice is now ready to serve

Thanks Pinky for sharing a healthy and flavorful rice along with an interesting chat.. Enjoyed a lot and will make sure that I include few more snacks recipes in my blog.. Thanks for your friendly suggestion !!! Am sure that our friends will enjoy this yummy rice and interesting chat..

Happy weekend friends… Will meet you all with another interesting blogger next week…same day!!!

February 26, 2013

Chettinad Fish Curry

Recipe Source : Adapted from Tasty Appetite

Chettinad cuisine is the most aromatic and spicy cuisine which is made of freshly ground masalas. The dishes are really spicy and spicy lovers like me will  love this cuisine for sure. Heard that the Non vegetarian recipes are very famous in chettinad cuisines. Tried this fish curry yesterday for our dinner and this is my first try in chettinad cuisine.. Very delicious and flavorful. The aroma of freshly ground masala made us so tempting and mouthwatering. Served this curry with hot rice and Fish fry. Normally fish curry used to taste more delicious and yummy on the next day… And that to particularly with the hot steaming Idlis J So now you have guessed what we had this morning ;)

Adapted this recipe from Tasty Appetite. While searching in google, found this recipe and the mouthwatering pics in that blog, made me to try this delicious curry… Thanks Jay J

Click HERE to get the original recipe

Ingredients :

  • ½ Kg Fish pieces ( I used Vatta / Paarai )
  • 2 Onions, chopped
  • 1  Tomato, chopped
  • 6 Garlic Pods
  • 5 Dry red chilli
  • 1 Tsp Pepper corns
  • 1 Tsp Jeera / Cumin seeds
  • 1 Tsp Methi / Fenugreek seeds
  • 1 Tsp Toor dal
  • 1 Tsp Coriander seeds
  • 1 Tsp Vadagam / Methi seeds
  • Handful of Curry leaves
  • 1 Onion, finely chopped
  • Tamarind, Lemon sized
  • ½  Turmeric powder
  • Salt to taste
  • 1 1/2 Tbsp Oil

Method :
  • Soak the tamarind in water for half an hour and extract the juice of it. Keep aside.
  • Dry roast the red chilli, fenugreek seeds, toor dal, coriander seeds, peppercorns and  jeera separately. Keep aside.
  • Now add ½ Tbsp oil in a pan and add the chopped onions.
  • Saute for couple of minutes and add the garlic pods followed by chopped tomato.
  •  Fry them together for another couple of minutes. Remove and keep aside.
  • Now add the dry roasted ingredients and the sauted onion- tomato mixture in a mixie and grind to a fine paste by adding little water.
  • Heat the remaining oil in a pan and add the vadagam or methi seeds followed by curry leaves and the finely chopped onions.
  • Saute for a minute and add the ground paste.
  • Add turmeric powder and salt. Mix well and cook for 3-4 minutes or until the oil separates.
  • Now add the tamarind extract and cook for another 5 minutes.
  • Simmer the flame and add the fish pieces.
  • Cook until the fish gets cooked. Once done, remove from the flame and serve hot.

Serving Options :

Serve hot with Plain rice or Idly or Dosa.

Linking this recipe with " Tried n Tasted - Chettinad Cuisine " and Kitchen Chronicles.

February 25, 2013

Green Peas Kachori and Dum Aloo - SNC Challenge 5

Cooking is like a Sea coz it never ends... Lots of recipes n techniques are hidden in that and only we have to swim and explore them. Luckily we got SNC Challenge group created by Divya Pramil who gave us an awesome chance to swim n learn regional cuisines :) So far we had completed 4 yummy challenges and it was a great experience to try North Team cuisines. And I must say that my family members are enjoying a lot by tasting varieties of cuisines in our menu. 

Not aware of SNC challenge??? Don't worry.... Here is a short glimpses...

SNC challenge is a friendly and interesting foodie challenge between North and South Team. Every 1 st of month, one member from North team will challenge South Team members with their regional recipe. And the south team members have to complete their task and post it in their blog before month end. Like wise One member from South Team will challenge North team members. Interesting Right ?? Yeah, it is :) 

The first challenge ( Oct 2012 ) was hosted by Divya Prakash and Shruti Dhingra.

Challenge For North Team - Mysore Pak ( Divya prakash )
Challenge For South Team - Bhel Puri ( Shruti Dhingra )

Tried Bhel puri for the first time and it was tooo delicious. Gained confidence to try my favourite chat snacks at home... Click HERE to check my Bhel Puri.

Second Challenge ( Nov 2012 ) was hosted by Yasodha and Pallavi.

Challenge For North team - Adhirasam ( Yasodha )
Challenge For South Team - Gulab Jamun ( Pallavi )

Gulab Jamun was my husband's favourite sweet.. I was very tensed and happy to see the challenge. But unfortunately due to personal reason, did not get the oppurtunity to try this mouthwatering gulab jamun.

Third Challenge ( Dec 2012 ) was hosted by Sherin Deepu and Meena Bhatia.

Challenge For North Team - Medu Vada ( Sherin )
Challenge For South Team - Misal Pav ( Meena )

Misal pav, a spicy maharastrian street food which I tasted n tried for the first time.. Was really very yummy n finger licking recipe. 
Click HERE to check my Misal Pav !

Fourth Challenge ( Jan 2013 ) was hosted by Ramya and Manjula.

Challenge For North Team - Vadakari ( Ramya )
Challenge For South Team - Rajasthani Ghevar Topped With Kesar Rabdi ( Manjula )

The word truly divine is perfectly suitable for this exotic sweet... Too good and yummy yummy yummy!
Click HERE to check my Ghevar !

And coming to this month challenge...

Challenge For North Team : Pal Kozhkattai hosted by Tamil
Challenge For South Team : Green peas kachori and Dum aloo hosted by Sanoli.

Let me start by Thanking Sanoli for this great spicy mouth watering dish. Lovely n very flavorful combination.
Never tried this combination earlier and this was very new to me. Crispy peas stuffed bread and spicy dum aloo was really yum yum when we tasted. Prepared this very long back when our house filled with lots of guests... They just loved it and my dishes vanished in few minutes. My relatives also tried this dum aloo after going back to their place and they ranged me to give lots of compliments... All credits goes to sanoli... Thanks again dear:) 

Ingredients For Green Peas Kachori :

For Filling :

  • 3 Cups Green peas
  • 3 Green chillies
  • 1/2 Tsp Hing
  • 1 Tsp Ginger Garlic paste ( Actual recipe calls for Ginger paste )
  • 1 Tsp Sugar
  • 1 Tsp Jeera Powder
  • 1 Tbsp Butter
  • Salt to taste

For Kachoris :

  • 2 Cups Maida
  • Salt to taste
  • 3 Tbsp Oil 
  • Oil for Frying

Method :

For Filling :

  • Grind green peas and green chillies coarsely by adding little water. 
  • Do not grind it like smooth paste 
  • Heat butter in a pan and add the hing.
  • Now add the ground peas n chilli paste and mix well.
  • Add the Ginger-Garlic paste and mix well.
  • Add the Jeera powder, sugar and salt.
  • Mix well and cook until the water evaporates from the green peas mixture.
  • When the mixture turns dry, remove from the flame.
  • Cool and keep aside.

For Kachori :

  • Combine the maida, salt and oil in a large bowl.
  • Knead it well to form a smooth dough.
  • Make small balls from the dough and meanwhile divide the green peas filling according to the maida balls.
  • Now grease the rolling pin and place the maida balls.
  • Roll it using rolling pin to make a circle.
  • Now fill the green peas in the middle of the flour circle and close it to make a stuffed ball.
  • Repeat the process for the remaining flour balls.
  • Now place the green peas stuffed flour ball in a rolling pin and slowly roll it to prapre kachori.
  • Flatten all the remaining stuffed balls.
  • Heat oil in a pan and deep fry these kachori's
  • Once fried, remove and drain the excess oil using kitchen towel.
  • Serve hot.

Ingredients For Dum Aloo :

  • 20 Baby Potatoes
  • 1/4 Tsp Hing
  • 1/2 Tsp Jeera
  • 1/2 Tsp Saunf
  • 1 Bay Leaf
  • 1 Cup Green peas
  • 4 Green chillies, chopped
  • 1 Tomato, chopped
  • 1/2 Tsp Turmeric powder
  • 1/2 Tsp Jeera Powder
  • 1 Tsp Coriander powder
  • 2 Tsp Ginger Garlic paste
  • 1 Tsp Red chilli powder
  • 1/2 Tsp Sugar
  • 1/2 Tsp Garam Masala powder
  • Few coriander leaves, finely chopped
  • 3/4 Cup Curd, thick
  • 4 Tbsp Oil
  • Salt to taste

Method :

  • Pressure cook the baby potatoes, peel them and keep aside.
  • Heat oil in a pan and fry the boiled baby potatoes till it turns golden brown.
  • Once done, remove and keep aside.
  • Now add the bay leaf to a pan followed by Jeera and Saunf.
  • Saute and add the green peas. Fry them for couple of minutes.
  • Add chillies and tomato at this stage and saute well.
  • Now add all the dry powder and salt.
  • Mix well and cook until oil separates from the spices.
  • Add sugar and fried potatoes.
  • Mix well and cook for couple of minutes.
  • Now add the thick curd and half cup of water.
  • Mix well and cook for 4-5 minutes.
  • Garnish with chopped fresh coriander leaves and remove from the flame.

Serve hot with Green Peas Kachori !

Wanna Bite ??

It was a lovely experience to try the traditional regional cuisines from India... Thanks a ton to Divya Pramil who is a mastermind for this event... Every month 1st was really excited n tensed filled day till the challenge was announced.. Refreshing the page every minute and waiting for the mail is really interesting....
Do you want to feel the same and learn other regional cuisines.... Very simple procedure !
Just click HERE to know more about the details of our SNC Challenge event....

Hurry!!! Do participate, explore and enjoi our regional cuisines... It's really interesting.. So are you ready to meet us all in the next month challenge ;)

February 21, 2013

Friday Chat With Bloggers - Sangeetha From Nitha's Kitchen

Happy Friday dear friends….

Are you gals ready to meet my today’s special guest and our blogger friend ??

Ok.. She is an awesome blogger n lovely mother of 2 kids. Excellent in Traditional Kongu foods and I have to mention that she is a fabulous baker too… She loves baking and you can find lots of baking goodies in her blog. she is none other than SANGEETHA PRIYA from Nitha’s Kitchen

Personally I love her baking stuffs and recipes from kongu foods… I have bookmarked one of my favourite recipe from her blog too but yet to try.. Its nothing but, her traditional kongu style arisi parupu sadam… I just loved it and really waiting for the chance to try :)

Ok.. Now let’s hear from sangeetha….

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

Sangeetha : I am a full time homemaker cum busy mom for 2 kids. Before marriage like everyone says I never involved in cooking. After getting married I quit my job and was alone at home that made me to develop my cooking skills. Later I was so crazy to click step by step pictures, it’s my hobby and love to share the final outcome with my parents. It went like that for almost 2yrs with loads of recipes, one special day we invited our close friend for lunch and she suggested me of starting a blog. My Husband then helped in creating it. You know the very first day I entered almost 30 recipes and later I assorted it with different dates J….

Priya : Who is your favorite chef and what would u cook for him, if you get a chance to serve him?

Sangeetha: In 2004-2005 I never miss Dr. Chef Dhamu and Mallika Badrinath cookery shows. I have few cookery books of them too…Love to serve Fish Gravy for Dr. Dhamu. Now I neither watch any shows nor spend time in exploring recipes. Whenever I get time I explore recipes related to baking as I love experimenting more in baking and so today’s post is also none other than baking J

Priya : What comes to your mind when you hear the word “Banana “?

Sangeetha : To be frank I hate Dole Bananas (what I get in my place) and never take it raw. I mold it with bread or muffins sometimes.But I love Indian Poovam and Rastali varieties, longing for it.

Priya : What is your favorite cuisine and your favorite dish in that cuisine?

Sangeetha : Offcourse I love south Indian foods and few International desserts and salads.
Veg – 14 idlisambar and Masala Paal at NammaVeeduVasanthaBhavan
Non Veg - Nethili and Vanjaram Fish Fries at AnjapparChettinad Restaurant
North Indian varieties at Pundabidhaba,Nandanam
International – 1) Tiramisu at Olive Garden Italian Restaurant
                         2) IHOP Pancakes

Priya : What is your family members most favourite recipes of yours… Mention the link if you have posted in your blog?

Sangeetha : ArisiyumParuppu (Dhal Mixed Spicy Rice), UppuParuppu (Dhal Gravy) and Potato Podimas (stir fry) are few of family favorites. The links are here

1.                 ArisiyumParuppuSadham Recipe
2.                 UppuParuppu Recipe

Priya : Please share some kitchen tips of yours…

Sangeetha : Jaggery can be stored in room temperature, but when not using for long time, some may refrigerate it (I used to do so) and it’s hard to crumble it…So the below   tips helps you to process it easily…

1)                The best instant method is grating the jaggery using the vegetable grater.

2)                If the recipe calls for melted jaggery you can microwave for 30secs to 1 min with few tbsps. Of water and melt it.

3)                Last but not least you can bring the jaggery to room temperature like 3-4hrs before you start with.

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

Sangeetha : Priya you are one of my good friend in this blogging world. Like your approach and encouraging comments as always. You have lot of chutney/dip varieties; especially I admire your step by step Carrot chutney Recipe. Keep up this good work and am expecting more unique recipes from you in future.

I actually prepared this Eggless Hidden Heart Beets Cupcake recipe last month to post it for Valentine’s day when Priya calls for guest post this month beginning I reserved it J

Recipe Source :

I have adapted my Eggless POM Cupcake recipe.
Yields - 9 Cupcakes

Ingredients :

  • APF/Maida - 1 and 1/4 Cup
  • Beets Puree - 3/4th Cup (How to make puree elaborated below)
  • Unsalted Butter - 6 Tbsp (at Room temp or softened)
  • Fat free Sweetened Condensed Milk - 1/2 Cup
  • Vanilla Extract - 1tsp
  • Sugar - 1/2 Cup (Increase as u need)
  • Baking Powder - 3/4tsp
  • Salt - 1/2tsp

Method :
  • Chop the beets roughly.
  • Boil the beets with 1/4cup of water to 2 whistles in pressure cooker Pic 1 (see Note 1).
  • Cool and grind the beets with the same cooked water (water should not be more than 1/4 Cup).
  • Mix all the dry ingredients Flour, Salt and Baking powder in a separate bowl.
  • In another bowl cream the butter and sugar.
  • Add Vanilla extract and condensed milk (Pic 2), beat it few more minutes.
  • Add 1/3rd of flour to it.
  • Beat well to blend everything.
  • Now add the beets puree (Pic 3).
  • Add the remaining flour (Pic 4) and beat well.

  • If needed add 1 or 2 Tbsp of milk for batter consistency as shown in Pic 5.
  • Now place parchment paper at the bottom of the rectangle oven safe pan.
  • Pour the batter evenly n bake in preheated oven at 350° F for 12-15mins or toothpick inserted at center comes out clean (Pic 6).

  • Since we are going to bake this again, added parchment paper to prevent dark brown bottom n sides.
  • Also don't bake this cake long time, just take it out from oven when toothpick comes out clean.
  • Cool the cake completely and cut it using heart cookie cutter (pic 7) or whatever shape u like.
  • Prepare the Vanilla/white Cupcake batter using the same above ingredients only cut short the beets puree instead add 5-6 Tbsp of Whole/Thick milk.
  • Line the muffin pan with baking cups.
  • Drop a spoonful of Vanilla cake batter at the bottom of each cup (Pic 8).
  • Now place the heart cakes straight (Pic 8) and add the remaining batter (Pic 9).
  • Keep in mind how you place the heart cakes either vertical or horizontal.
  • So after baking this helps you to identity the hidden cakes correctly.
  • Now Bake this again 350° F for 12-15mins or toothpick inserted at sides comes out clean (Pic 10).

  • Allow to cool completely, now remember the correct position n cut the hidden heart.
  • Can top with whipped cream and decorate with sprinkles as you wish.

Want to see the hidden heart, here it is J

Note :

1.     You can microwave/cook in stove top or Oven too, make sure the beets becomes tender before blending.
2.     This time my daughter decorated the cupcakes.
3.     If you like to add Egg then add 2 eggs instead of ½ Cup of Condensed Milk.
4.     Using leftover beets cake you can make Cake Pops.
5.     Also add few drops of milk to the cake and make shapes using heart cookie cutter.
      6.     I did both and shown here in the final display picture.

Wow !!! Looks awesome and tempting…. Perfect recipe for this month J Love the color and cute little hidden heart !!! Lovely presenation by your daughter.. Kudos to her :)
Thank you so much dear for being my guest along with your speciality baking recipe. Am sure that our friends will enjoy this lovely chat with your tempting visual treat J
Enjoy and Happy Weekend !! Will meet you all with another interesting blogger next week…same day !!! 

February 18, 2013

Choco Steamed Balls Stuffed With Choco Chips n Butterscotch

Very happy to participate in Viji’s and Gat’s “Show me your styles to the world “ Series. Every month 2 ingredients will be listed and have to innovative dishes with that using either one or both. Being valentines month, we got a lovely two ingredients to try.. It’s nothing but yummy chocolates and choco powder. Very perfect for this season, right?  I tried using both the ingredients and prepared this choco steamed balls with choco chips and butterscotch stuffing….It tasted truly divine with the bite of melted chocolate n butterscotch.. I have prepared the outer layer with mild sweet so that it blends well with the choco sauce which was stuffed inside….  A perfect evening snack for kids and of course elders can include this in their menu since it’s made of less sweet..Variations can be done by stuffing dry fruits along with the chocolates to make it more delicious…  

Ingredients :
  • 1 Cup Rice Flour
  • 1 Tbsp Icing Sugar ( or powdered sugar )
  • 2 Tsp Choco Powder
  • Hot Water, as needed
  • ¼ Cup Choco-chips
  • ¼ Cup Butterscotch
  • 1 Tbsp Powdered Sugar, For dusting

Method :
  • Take rice flour in a separate bowl and add Chocó powder and icing sugar.
  • Add hot water little by little and mix slowly to form a dough.  (Do not pour water jus add little by little)
  • Prepare small balls using the rice flour dough.
  • Now take one ball and shape it like a small cup.
  • Fill the cup with few choco chips and butterscotch and close them to form a ball stuffed with choco chips and butterscotch.
  • Repeat the process for remaining balls.
  • Now steam all the stuffed balls in a steamer or idly cooker for 10 minutes.
  • Once done, remove from the flame.
  • Dust with powdered sugar and serve hot.

Variation or Innovation :  Adding chocolates and butterscotch in a choco steamed balls is an innovation in this recipe… Can also be called as choco version of kozhukattai J

Hope you all like this recipe and if you are interested in participating in “ Show me your styles to world “ series…
Just click the below link and start innovating recipes….

Linking this with

En Iniya Illam's " Passion On Plate "