Friday, 29 November 2013

Crispy Ivy gourd / Sookhi Tendli


Ivy gourd is also known as tindora, tondekaayi, tendli, tondli, kundru etc in various Indian languages.
It tastes nice if it is stir-fried this way. I had read some years back that Ivy gourd creeper is considered a weed in Hawaii. It is a sturdy creeper so it must have overgrown. In India, however it is cultivated and sold in the markets. Variety of dishes are prepared using this vegetable but this is loved by fussy eaters too.

Monday, 25 November 2013

Beetroot Stir-fry with ginger




Beetroot stir-fry tastes very good with ginger. It is often found in South Indian Thali in Bangalore.
Last week I had posted this stir-fry in few facebook community and many liked it.
Try this out, you may like it too.

Friday, 22 November 2013

Boiling eggs in rice cooker and Egg / Paneer Masala






I am just assuming you don't know how to boil eggs in the rice cooker.  If you already know it I have a delicious egg masala recipe which is very easy to make. Vegetarians can add paneer, tofu or boiled green peas or potato cubes instead of eggs in this gravy to make Paneer Masala, Green peas masala, Mutter paneer or Alu Mutter.


Sunday, 17 November 2013

Tropical Fruit and Veggie Sandwich






Few months back I had ordered a sandwich. Somehow it took long time to   arrive.The sandwich was not a grilled one. So, it seemed to be an easy sandwich to assemble and it's a wonder why it took so long. I don't remember the exact name of this sandwich. It tasted different and delicious. I thank the person who created this.

Like most foodies ..after smelling and tasting, I opened the sandwich and took out each item from the filling and tasted it. It was orange colored mayonnaise based sandwich with bits of papaya, cantaloupe, boiled french beans and cabbage. This filling was stuffed in hot dog rolls and cut into two. Though it contained 2 juicy, aromatic fruits it did not over power the taste.


Friday, 15 November 2013

Cucumber pomegranate in yoghurt dressing (Anar aur kheere ka raita)



With few basic vegetables and fruits you can make this cool and colorful yoghurt based salad (raita).
If pomegranate is unavailable replace it with red apple or green grapes or kiwi fruit.
It is an excellent alternative to mayonnaise based coleslaw eaten along with burger and grilled sandwiches.You can top this on cream crackers for a quick snack or just dig in with a spoon for a filling snack.


Tuesday, 12 November 2013

Crunchy Indian Cucumber salad (Koshambir)







Traditionally this salad is served as a condiment along with pickles while relishing plain steamed rice and lentils (dal). It's also terrific with toasted pita wedges, taco shells and spread on sliced bread.

Sprinkle the peanut masala powder and with just 2 ingredients you have found out a great way to eat cucumbers.

Choose crisp cucumbers and if the skin is light green colour, you will have to peel it as it is thick and bitter. Dark green ones need no peeling. Press the cucumber with your finger nail and if it immediately gets pricked then you know it is fresh.

You can add pomegranate, mangoes,green or black grapes or pineapple to these. If you haven't added dry mango powder to the peanut masala then you can squeeze in a bit of lime.

Saturday, 9 November 2013

Indian Mashed potato -Tariwale alu tamatar and Alu shorba




Mashed potatoes with spices are popular breakfast accompaniment in every corner of India.
Some are dry like the western mashed potatoes and some have gravy.
Each version is equally delicious. Gravies are tomato based or yoghurt (curd) based. Most commonly they are thickened with roasted chickpea flour (gramflour, besan). I am going to show you Tomato based mashed potato with gravy called Tariwale alu tamatar. Gravy is called rassa, rasa, rosu or tari in various Indian languages. Though usually eaten with puris (deep fried puffed and unleavened- wheat bread), it is served with semolina idli (spicy steamed cakes) and layered rotis (Parotta) in South India.

You can eat it with Kitchdee/savoury porridge, Bread slices, Steamed rice, Cumin flavored rice (jeera rice) .
You can thin down it's consistency by adding water  and blending it into a puree to make a mildly spiced Soup- Alu Shorba. This soup can be had with Toasted Bread slices.
Tariwale alu tamatar

Ingredients-

  • 150 ml Instant mashed potatoes (you can boil potatoes too, and mash or cut them into cubes  to put into the gravy)
  • 2 large nice juicy red tomatoes (chopped into cubes or grated or finely sliced with a slicer) OR 3 tbsp tomato puree
  • 450 ml warm water (mashed potatoes thickens the gravy but if you prefer to add potato cubes you will require only 300 ml water)
  • 2 tbsp Chickpea masala powder for stir-fry (you can use Instant Kadhi Masala too)
  • 1 bayleaf (optional)
  • 1/2 tsp sugar (adding this makes the gravy tasty as sometimes the tomatoes are sour and sometimes even slightly bitter)
  • 2 tsp oil or butter
















Before you start cooking keep these 3 things ready-


1.Add 75 ml water (half the measure of potato) to mashed potatoes. Stir till it becomes dry mashed potato.
2. Make a thick paste of chickpea masala powder by adding 75 ml water.
3. Warm about 500 ml water and keep it aside.

Let's start preparing the Spicy Mashed potato-



Put 2 tsp oil in the electric cooker and close it with the lid. Next press the 'COOK'  button.


When the oil is hot (after 90 secs) add tomatoes.



Fry the tomatoes till they are soft. If you are adding tomato puree or paste fry it for only 2 mins. As the tomato has fair amount of water the cooker will stay in the 'Cook' mode for the entire cooking time. 


Pour the warm water into the pan and cover and cook till it starts boiling.


 Stir in the chickpea masala paste. Cover and cook for 5 mins.

Add mashed potatoes or boiled potato cubes. Cover and cook again for 5-7 mins.
Mix in little sugar and also 1/4 -1/2 tsp salt (if needed).
Take the pan from the ricecooker.



Some time saving and taste enhancing ideas-
  • You can make this 3-4 hrs ahead and reheat it when required. You can refrigerate it too.
  • If you don't want tomato pieces floating in it, you can blend it / puree this with a hand-held blender. It is very tasty and soup like.
  • You can add green peas while boiling potatoes or add hard boiled eggs (peeled and cubed) into the gravy.





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