Thursday, September 30, 2010

Celebrating my 100 th post - Veg Burrito

Hi my dear friends.....

So sweet to share my time in blogging and now i have reached my first 100th post. Keep giving your valuable comments and support and i'm sure you all will enjoy my space....

Here goes my 100th recipe ..... "Vegetarian Burrito"


For Stuffing:
  • Potato - 2 small cubed
  • Bell Pepper - 1 sliced lengthwise
  • Tomato - 1 sliced lengthwise
  • Onion - 1 sliced lengthwise
  • Cilantro - to garnish
  • Basmati Rice - 1/4 cup
  • Tomato Onion Gravy - 2 tsp
  • Lime juice - 1 tsp
  • Pomegranate seeds - 1/2 cup
  • Black Beans - 1/2 cup
  • Curd - 4 tsp 
  • Salt - to taste
For the base:
  • Wheat Flour - 1 cup
  • Salt - to taste
  • Oil - 2 tsp

* Cook the black beans well that it's consistency should be like it  mashes only  when it is pressed.

For the potato fry:

* Wash the potatoes and peel the skin off.
* Then cut the potatoes in cube shape and make it dry.
* Then deep fry the potato cubes till it changes into golden brown color.

For the gravy:

* Cut the bell pepper, tomato and the onions lengthwise saute them weand ll.
* Add some salt to cook them well and soon.
* Then saute it till they become tender but see to that they don't get overcooked.
* That's the gravy is ready.

For the rice stuff:

* Soak the basmati rice for half an hour.
* Then cook the basmati rice and keep it ready.
* Then mix some 2 tsp of tomato onion gravy and keep aside.

For the stuff mixture:

* Finely chop the onions, tomato and cilantro.
* Then mix all these three and add some 1 tsp of lime juice.
* The stuff is ready.

For the base:

* Take a bowl, add the wheat flour, salt, oil and mix well.
* Then add some warm water and mix them well to make a nice dough.
* Knead the dough well to make it soft.
* Once the dough is ready set it for atleast 15 minutes.
* Then divide the dough into 4 equal parts.
* Roll each rolls into big round shape.
* Then take a pan, heat it and once the pan is ready, put the base and cook it slightly.
* Once both the sides are cooked well, the base is ready.

To make the burrito:

* Take the base prepared.
* Add the rice prepared as first layer.

* Secondly layer with the stuff prepared with bell pepper, onions, tomato.

* Then layer it with chopped tomato, onions, cilantro and lime juice mixture.

* Then layer it with curd, cooked black beans, pomegranate seeds and fried potato cubes.

* Once the stuffing are done then close the burrito

* Wrap some foil to make holding the burrito comfortable. Yummy, healthy and delicious vegetable burrito is ready to go...

Wednesday, September 29, 2010

Arisi upma

  • Rice - 1 cup
  • Toor dhal - fistful
  • Oil - 2 tbsp
  • Coconut oil - 1 tsp
  • Mustard Seeds - 1 tsp
  • Channa dhal - 2 tsp
  • Urud dhal - 2 tsp
  • Red chilli - 2 nos
  • Pepper - 1 tsp
  • Cumin Seeds - 1 tsp
  • Curry Leaves - 10 nos
  • Coconut - 1/4 cup

  1. Finely wash the rice and toor dhal together and the drain them immediately and check no moisture stays  with it.
  2. Then transfer them to a blender and grind them into a coarse powder.
  3. Then take a pressure cooker, add the oil and coconut oil and heat them. 
  4. Once the oil is ready add the mustard seeds, channa dhal, urud dhal, red chilli, pepper, cumin seeds and curry leaves in the same order.
  5. Saute them well and then add the ground mixture and coconut to it and add the salt required and 3 cups of water. ( For 1 cup of Rice add 3 Cups of Water )
  6. Mix them well and pressure cook it for 2 to 3 whistles and turn off the stove.
  7. Tasty and yummy arisi upma is ready. You can serve it with coconut chutney

I am reposting some of my rice recipes to the event Festive Rice Event.

Ven Pongal

  • Rice - 1 Cup
  • Moong Dhal - 1/4 Cup
  • Cumin Seeds - 1 tsp
  • Milagu/Pepper Corns - 1 tsp
  • Cashews - broken cashews 1 tbsp
  • Ginger - 1 tsp chopped
  • Butter - 1 tbsp
  • Oil - 1tsp
  • Hing - pinch
  • Turmeric powder - pinch
  • Salt - as required
  • Curry leaves.

  1. Wash the rice and moong dhal together.
  2. Then take a pressure cooker and add oil. once oil is heated then add cumin seeds. 
  3. Once it splutters add milagu ( pepper corns ), ginger, cashews, hing, turmeric powder, curry leaves and saute them well.
  4. Then add butter and saute them till it melts. Then add water in proportion ( 1 Rice : 1/4 moong dhal : 41/2 Cups of water ).
  5. Then close the pressure cooker and leave 4 whistles.
  6. Then once done open the pressure cooker and if needed add some more water to bring it to the pongal consistancy.
  7. Then add some 2 tbsp of ghee and mix it well.
  8. Thus tasty, yummy pongal is ready.
  9. You can serve the pongal with pongal sambar and coconut chutney which will be a great breakfast.

Kutti Idli / Sambar Idli

Ingredients for Sambar:
  • Baby Onion / Pearl Onion - 1 cup peeled
  • Tomatoes - 1 small chopped
  • Toor Dhal - 1 cup
  • Turmeric - 1/4 tsp
  • Salt - as required
  • Mustard Seeds - 1 tsp
  • Curry Leaves - 1 spring
  • Cooking Oil - 2 tbsp
Sambar Masala Powder:
  • Kadalai Paruppu / Channa Dhal - 1 tbsp
  • Urud Dhal - 1 tbsp
  • Coriander seeds - 1 tsp
  • Red Chilli - 6 to 8 nos
  • Fenugreek Seeds - 1/4 tsp
  • Coconut - 2 tbsp
For Sambar Idli:
  • Onion - 1/4 cup chopped
  • Cilantro - To Garnish
  • Ghee - 2 tsp
  • Idli Batter - 1 Cup
  1. Take a pan and add oil, and once it is ready add the mustard seeds and once splutter, add curry leaves.
  2. Then add the pearl onions and add salt as required and saute them well till they become transparent and cooked.
  3. Then add the tomatoes and saute till it cooks well.
  4. Once done add the tamarind extract and boil it.
  5. Then add the sambar masala and cook well for some few minutes.
  6. Once the sambar is cooked well, then add the cooked toor dhal to the boiling sambar mixture and cook for 2 more minutes.

     7. Then once done garnish with cilantro and curry leaves and tasty yummy sambar is ready.

For Idli:
  • Preparing idly doesn't take more ingredients..... 
  • Then only requirement is the rice batter. Take 1 cup of batter and the idly cooker as required to bake idlies... 
  • Kids will love kutti idlies very much. So you can use these idli thattu...
  • Take the batter and pour into each cup in the idli plate.
  • Then fill some water in the idli cooker and place the plates in a stack and place it inside the cooker and close the lid.
  • Bake the idlies for atleast 10 - 15 minutes.
  • Soft, fluffy idlies are ready to serve...

For Sambar Idli:
  1. Then once the idli is ready, take a bowl of sambar and add the prepared idlies into the sambar. 
  2. Then garnish the sambar idli with the chopped onions and cilantro and when serving add tsp of ghee. 
  3. Yummy great tasty recipe is ready. Kids will also love this dish.

Coconut Rice

This is my favorite variety rice.

  • Shredded coconut - 3/4 cup
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urud dhal  - 1/2 tsp
  • Channa dhal - 1/4 tsp
  • Curry leaves 
  • Hing
  • Cumin seeds - 1/4 tsp
  • Rice - 1 cup
  • Red chilli - 2
  • Salt - as required

  1. Cook the rice and keep it aside.
  2. Then take a pan, add coconut oil and heat it.
  3. Once the oil is ready, then add the mustard seeds and when it splutters, add the cumin seeds, red chilli, urud dhal, channa dhal, curry leaves, and saute them well till the dhal turns its color.
  4. Then add the shredded coconut and saute it slightly and turn off the stove.
  5. Cool the mixture prepared and then mix them with the rice. Add salt to the taste required.
  6. Yummy coconut rice is ready to serve.

Puliyogare Paste

  • Tamarind pulp - 1 cup
  • coriander seeds - 1 tsp
  • Fenugreek seeds - 1/4 tsp
  • Peanut - 1/3 cup
  • Jaggery - konjam
  • Sesame Seeds - 1 tsp
  • Red Chilli - 7 to 8 nos
  • Curry Leaves
  • Hing - 1/4 tsp
  • Turmeric powder - 1/4 tsp

To Season:
  • Mustard Seeds - 1 tsp
  • Urud dhal - 1 tsp
  • Channa dhal - 1 tsp


1. Dry roast the fenugreek seeds and coriander seeds separately, then grind them together and keep it aside.
2. Then the same way dry roast the sesame seeds and grind them and keep it separately.
3. Then  take a pan and pour some 4 to 5 tbsp of oil ( Adding some extra oil will help you to have it even for a month.
4. Then once the oil is ready add mustard seeds, urud dhal, channa dhal, fenugreek seeds, peanut and theen saute them till they fry well and the dhal turns brown color. 
5. Then add red chilli, turmeric, hing and saute them well.
6. Then add the curry leaves and saute again.
7. Then once they are done then add the tamarind pulp to it and stir now and then.

8. Add salt and the sesame powder to that and stir well to avoid burning at the bottom. 

8. Boil it well for some ten minutes. 
9. Then once they are done check the consistency ( i.e.) the mixture will not stick to the pan and the oil will start floating on top. That will be the consistency.
10. So after this state you can switch off the stove and then add the coriander fenugreek powder to it and mix them well. ( Do not keep on heating the mixture after adding these powder because it might give you some bitter taste.)

11. After switching off the stove the puliyogare paste will start thickening.

12. You can mix the paste with rice and yummy puliyogare rice is ready to serve.

13. You can use this as side dish for Curd Rice also. 

It's a yummy recipe that you all will surely love it.

Lemon Rice


Mustard seeds - 1 tsp
Channa Dhal - 1 tsp

Urud Dhal - 1 tsp
Curry leaves - few
Carrot shredded - 1 carrot
Turmeric powder - 1/2 tsp

Lime - 2 - 3 tbsp


  1. Take oil in a pan and heat it.
  2. Once done add mustard seeds, when they splutter add urud dhal, channa dhal, curry leaves and saute them.
  3. when the dhal turns golden brown then add the carrots and saute them little.
  4. When it is done cooked then add the cooked rice and mix it well.
  5. Then turn off the stove and add salt and lime as required to your taste.
  6. Then garnish the rice with curry leaves and cilantro. 

Tuesday, September 28, 2010

Participation award - Let's Relish Paneer Event

Thanks for the participation award for the event "Let's Relish Panner"

Thanks for your encouragements dear....

Mutter Paneer Butter Masala

  • Oil - 1 tbsp
  • Cumin seeds - 1 tsp
  • Bay Leaves - 1 leaf
  • Cloves - 2
  • Cinnamon - 1/2 stick
  • Cardamom - 2 nos
  • Broken Cashews - 2 tbsp
  • Turmeric - A pinch
  • Salt - as required
  • Onion - 1 small onion
  • Ginger Garlic Paste - 1 1/2 Tbsp
  • Tomatoes - 2 nos Chopped
  • Cumin powder - 1 tsp
  • Coriander powder - 1 tbsp
  • Chilli powder - 2 tsp
  • Kasturi Methi - 1 tsp (Mash it in hands to make it a fine powder)
  • Whipped Cream ( Optional )
  • Butter - 1tbsp
  • Paneer - 20 - 25 pieces
  • Peas - 1/2 Cup

  1. Take oil in the pan, put Cumin seeds and splutter.
  2. Then add the cloves, bay leaves, cardamom, cinnamon, broken cashews, onion and saute them. Do not allow the cashew to saute much. That'll spoil the taste.
  3. Then put turmeric, ginger garlic paste and saute them till it cooks well. Then add the chopped tomatoes and cook for 2 min.
  4. Blend the cooked mixture and make it into fine paste.
  5. Then add the blended puree to the pan and add salt, then add the coriander powder, chilli powder, cumin powder,and cook for 15 minutes.
  6. Add kasturi methi which gives beautiful butter flavour ( you can add 1 tbsp of butter to make it much more richer).
  7. Then put Paneer / Fried Paneer , peas and add cream ( optional ) at the end.
This recipe is posted to the event  Show Me Your Curry!  hosted by Divya.... Dil se.... .

This recipe i'm posting for Letz Relishh…!!!  Event Announcement  & Paneer Chaat hosted by Jay.

and the participation award for Let's Relish Paneer event is here... :)


    Milk Sweet - Kalakand

    Hi friends,

    This is a dessert which will get you 12 pieces around.
    • 8 cups or 2 quart milk
    • 1/2 cup sugar
    • 2 to 3 tablespoons lemon juice (for making paneer)
    • 1 tablespoon sliced almonds or pistachio for garnishing

    How to make Paneer:
    1. Mix lemon juice in ¼ cup of hot water and put aside.
    2. Boil the 4 cups of milk in a heavy bottomed pan over medium heat, stirring occasionally, making sure not to burn milk.
    3. As the milk comes to a boil, add the lemon juice gradually and stir the milk gently. The curd will start separating from the whey, turn off the heat.
    4. Once the milk fat has separated from the whey, drain the whey using a strainer line with a cloth.
    5. Wrap the curds in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
    6. To take out the excess water, squeeze the wrapped paneer. Do not knead the paneer.
    Making Kalakand:
    1. Boil remaining 4 cup of the milk in a heavy bottom frying pan on medium high heat until the milk reduces to about two cups.
    2. Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
    3. Add the paneer in the milk and keep stirring till the mixture thickness and form a soft dough consistency.
    4. Add the sugar and continue to cook and stirring until the mixture become soft lump and start leaving the pan from sides.
    5. Pour it over greased plate keeping about half inch thick.
    6. Let it cool for about one hour. Cut the kalakand in squares and then decorate with broken almonds and pista.

    1. Before boiling the milk in the pan pour some water and then pour the milk which will avoid burning of milk at the bottom.
    2. If the output is too soft put the plate in microwave oven (plate should be microwave safe) for 2 to 3 minutes. Making sure the sweet don’t become dry.

    This recipe i'm posting for the event triggered by Akila - Celebrating Independence Day (CID) – 2010

      and the particpation card for the CID Event...

    BSI-MILK,93rd week hosted by Sanyukta

     Letz Relishh…!!!  Event Announcement and Paneer Chaat hosted by Jay.

    and the participation award for Let's Relish Paneer event is here... :)

    Potato and Onion Bhajji

    • Besan Flour - 1 cup
    • Chilli Powder - 1 tsp
    • Salt - to taste
    • Coriander Powder - 1 tsp
    • Turmeric Powder - 1/2 tsp
    • Hing - 1/4 tsp
    • Garam Masala - 1/4 tsp
    • Corn Flour - 2 tsp
    Vegetables( I have used ):
    • Potato - make it into thin slices
    • Onion - 1 ( Slice it lengthwise)

    * Mix all the dry ingredients ( Besan Flour, Salt, Garam Masala, Corn Flour, Chilli powder, turmeric powder, coriander powder ) and make it to a fine paste. ( to the bhajji dough consistency )

    * Thin slice the vegetables and dip it in the dough and deep fry it in oil and take it once it turns golden brown color. 

    * Drain the oil with the help of tissue papers and serve them with tomato sauce or thengai chutney.

    Potato Bhajji and Onion Bhajji

    * Yummy bhajji is ready to serve.