Monthly Archives: April 2016

Almond Potato Curry | Potatoes tossed with almond powder

Today was an experiment day in my kitchen. Potato is my favourite vegetable and I can consume it in any form. After I started blogging, I have started experimenting a lot and this potato curry recipe is one such experiment. Do not worry 😉 It was a success indeed. 

This is a very simple recipe where boiled potato pieces are tossed in a mixture of almond and curry leaf powder. As simple as that!! I have started to include almonds in a whole lot of my recipes of late and I have started loving the taste.

Check out all almond recipes here

Check out all potato recipes here

Almond Potato Curry

Serves: 3

Preparation Time: 15 minutes
Cooking Time: 20 minutes

Ingredients:

Potatoes – 4 medium sized
Onion – 1 medium sized and finely sliced
Turmeric Powder – 1/4 tsp
Salt – to taste
Coriander leaves for garnish

To dry roast and powder:
Curry Leaves – 10
Almonds – 20
Dry Red Chillies – 4

To Temper:
Oil – 3 tsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp 

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Method:

1. Dry roast the ingredients given under ‘To dry roast and powder’ separately and powder.
2. Pressure cook potatoes for 4-5 whistles. Peel the skin and cut into big chunks.
3. Heat oil in a pan. Temper mustard and cumin seeds.
4. Saute the finely sliced onions till they turn golden brown.
5. Add the boiled potato pieces, the ground powder, turmeric powder and required salt. Mix well.
6. Garnish with coriander leaves.

Notes:

– Curry leaves should turn crisp after dry roasting. Almonds should slightly change in color.
– You can replace almonds with peanuts too.
– Can also add a dash of lemon juice at the final stage.

Rusk and Milk Powder Halwa

Desserts on the blog are a rare phenomenon. I somehow have not posted many recipes in that category so far. I love sweets though. So, here comes a yummy Halwa recipe made with rusk – Rusk and Milk Powder Halwa. I wanted to somehow use up the rusk and milk powder lying in my kitchen for long and this was the result. It is a very simple dessert to make and tastes great. Do try it out and let me know your feedback.

Rusk and Milk Powder Halwa 

Serves: 3

Preparation Time: 5 minutes
Cooking Time: 15 minutes

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Ingredients:

Whole Wheat Rusk – 4 or 1/2 cup
Milk Powder – 1/2 cup
Milk – 3/4 cup
Sugar – 1 cup
Almonds, Cashews and Raisins – 10 each
Ghee – 4 tsp

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Method:

1. Grind rusk to a smooth powder and keep aside.
2. Heat 2 tsp ghee in a pan. Roast the dry fruits and keep aside.
3. In the same pan, add the remaining ghee and roast the rusk and milk powder till all the ghee is absorbed.
4. Add 1/2 cup milk and mix well so that there are no lumps.
5. Add the sugar and mix well.
6. Now add the remaining milk and cook till it reaches a halwa consistency.
7. Add dry fruits. Mix well and serve.

Notes:

– If milk powder is unavailable, you can replace with rusk powder alone.

Baby Corn Dum Biryani – simple and delicious!!

I am really excited to share this recipe with you guys. This was my first attempt in making Dum Biryani and it turned out awesome and hubby certified it as the best biryani he has ever had. I was literally flying in the air as soon as I heard his feedback. Appreciation gives so much joy, isn’t it? This was made with Baby corns and hence I christen it Baby Corn Dum Biryani.

I watch so many cookery shows to get inspiration and new ideas. Last week, it was a biryani special on one show and I tried this the next day following the technique to the T and it was a super hit. So, here it is for all you Biryani lovers there!!

baby corn dum biriyani

Serves: 2

Preparation Time: 30 minutes
Cooking Time: 45 minutes

Ingredients:

Basmathi Rice – 1 cup
Onion – 1 big sliced
Tomatoes – 2 medium
Curd – 2 tbsp
Ginger Garlic Paste – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
chilli Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Green Chillies – 3
Cinnamon – 1″ piece
Cloves – 4
Cumin Seeds – 1 tsp
Ghee – 3 tbsp
Butter – 2 tbsp
Bay Leaf – 1
Salt – to taste

For the marinade:

Baby Corns – 12-15
Ginger Garlic Paste – 1 tsp
Coriander Powder – 3/4 tsp
Cumin Powder – 1/2 tsp
chilli Powder – 1/2 tsp
Garam Masala – 1/2 tsp

 

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Method:

1. Soak basmathi rice in lukewarm water for atleast 20-25 minutes.
2. Cook the rice in enough water with salt and 2 tsp butter till 75% done. Strain the rice and add 2-3 tsp of ghee to keep the grains separate.
3. Meanwhile, marinate the baby corn pieces and keep aside.
4. Slice onions and fry 25% of them in little butter till golden brown.
5. Take a heavy bottomed pan. Add the remaining butter and ghee.
6. Once the butter melts, add cumin seeds. Once they splutter, add cinnamon, cloves, bay leaf and saute for 2 minutes.
7. Now add sliced onions and saute till they turn transparent.
8. Now add tomatoes and saute till they turn mushy. Add all the masala powders and mix well. Saute for 2-3 minutes.
9. Add the marinated baby corn pieces and saute till they turn little soft. Add curd, required salt and mix well.
10. Now layer the precooked rice on top of the masala and level it.
11. Heat a dosa tava. Keep the pan having the rice masala mixture on top of the tava.
12. Close with a lid and a cloth on the top so that steam doesn’t escape.
13. Cook this way on high flame for 10 minutes and low flame for another 10 minutes.
14. Switch off the flame and serve hot with raita.

Masala Egg Roast/Muttai Varuval

I can never ever get bored of eggs literally. I love them 🙂 And what would you say if you have a life partner with the same taste – LUCK isn’t it? Yes, pure luck. Both of us love eggs and I have mentioned this so many times in this blog too. Sundays and special lunches go hand in hand. That is no exception at my home. A tired hubby takes care of the kid and when both the kids – the grown up and the little one are busy having a nap, the wife decides to surprise them with something special. Yes, and know what the specials were this Sunday? Baby corn Dum Biriyani(recipe coming soon) along with this yummy Muttai Varuval/Egg Roast. This is a very very simple dish and the best part about this is, I made it in a sandwich maker with little oil.

You can check out other egg recipes here

Masala Egg RoastServes: 2

Preparation Time: 30 minutes
Cooking Time: 10 minutes




Ingredients:

Hard Boiled Eggs – 5
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Garam Masala – 1/2 tsp
Chilli Powder – 3/4 tsp
Amchur Powder/ Dry Raw Mango Powder – 1/2 tsp
Salt – to taste
Oil – 3 tsp
Coriander leaves – for garnish

Method:

1. Mix all the powders and salt together with a little oil.
2. Cut the eggs into two and prick them with a fork all over.
3. Coat the egg halves with the masala paste and leave aside for around 30 minutes.
4. Heat a sandwich griller. Once hot, place the marinated eggs and drizzle oil all over them.
5. When done on one side, carefully turn over to the other side and roast till done.
6. Garnish with coriander leaves.

Notes:

– Amchur can be replaced with a dash of lemon juice at the last.
– You can make this on a tawa too.

Carrot Peanut Rice – a different taste to your palate!!

I usually prepare some variety rices for lunch when I get bored of the usual menu. Both me and hubby love rice varieties, pulaos and biriyanis. So, it is always a warm welcome at home. What more can you ask for when it is so easy to prepare and tasty too. This week, it was Carrot Rice, with peanuts!! I make a very simple version of Carrot Rice but wanted something with a different taste this time. So, included peanuts and needless to say this tasted absolutely great.

As most of you might have heard through ages, carrots are rich in Vitamin A and fibre. They are also rich in many other vitamins and are super nutritious foods. most kids love carrots or atleast mine does. So, this is one more way of providing the nutrition to our fussy toddlers. Peanuts are again good sources of vitamin E, niacin,folate, protein and manganese. If you are looking for a healthy option for lunch, then this is the right choice.

Carrot Peanut Rice

Serves: 3

Preparation Time: 5 minutes
Cooking Time: 15-20 minutes

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Ingredients:

Carrots – 2 big grated
Onion – 1 big finely chopped
Peanuts – 1/3 cup
Dry Red Chillies – 4
Cumin Seeds – 1 tsp
Mustard Seeds – 1 tsp
Coriander leaves – for garnish
Salt – to taste
Cooked Rice – 2-3 cups

Method:

1. Dry roast the peanuts and red chillies separately. Once cooled down, blend to a smooth powder.
2. Heat oil in a pan. Temper mustard and cumin seeds.
3. Saute onions till they turn transparent.
4. Now add the carrots and saute till they turn soft.
5. Meanwhile cool cooked rice in a plate.
6. Add the rice to the carrot mixture along with the peanut-chilli powder and required salt.
7. Mix well and garnish with coriander leaves.

Notes:

– The peanut-chilli mixture might be of paste consistency which is ok. just ensure it is mixed well with the rice.
– You can just serve this rice with plain raita or nothing too.