22 May, 2011

Rasgullas (My 100th Post n Awards)

 Yeah Here's  My 100th Post...with full joy!!!Am Glad that i got an Award Shower  at the same Time... I never think i will hit a Century in a Short Period i.e.,100Days.Here i wish to thank all my follower friends & my dear ones...I have achieved this only with your Valuable Comments and feed backs!!!

Here's lil treat for  U....

I checked in many link for this recipe.Rasgulla r Bengal Traditional Sweet.Homemade cheese balls soaked in chilled sugar syrup.This's my first try.. Here you go with a Recipe.,


  1. Milk-4cups
  2. Lemon Juice-1/4 cup
  3. All Purpose Flour-1 tablespoon
For Syrup:
  1. Sugar-1 1/2 cup
  2. Water-4 1/2 cup
  3. Crushed Cardamom-1 (Optional)
  4. Saffron-few
  1. Heat a milk in heavy bottom pan.Once it's started boiling add lemon juice,mix it with a spoon& cook it for few more mins to get curdle.
  2. Once paneer separates,strain the paneer from way water.
  3. Wash the panner in running water and squeeze well.Remove extra water.
  4. Now Chenna/Paneer is ready.
  5. Take the paneer in to wider bowl add Maida and mix well.Knead in to fine Dough.(Knead for 5 min)
  6. Now,make a small small balls.Bcaz it'll increase in size while they cook.(Balls must be smooth not a cracked one)
  7. Make a sugar syrup,heat water & Sugar in pressure cooker.
  8. Add cardamom and saffron.
  9. Add all balls gently in to the sugar syrup.
  10. Close the lid and take 3 whistle in pressure cooker.
  11. Now show the cooker in running water,let all pressure goes out.
  12. Open the Pressure cooker and Transfer in to Bowl and let it cool for Half an hour and keep in Fridge.
  13. Now Yum Yum Rasgulla's r ready to Serve.

Note: Don't throw the way water.This's a protein water.Use this water for making paneer again (R) Mix the water while making chappathi dough.

All these Awards R Shared to me by Sangeetha from http://sangeethaskitchen.blogspot.com/ .    She's having such a great blog with yum yum recipes...Plz have a check over there....She's My Relative cum Friend :) 

Unbelievable these many Awards to mee????Am passing these awards to all my blogger friends...Thanks Again Sangeetha!!!

13 May, 2011

Coffee Cake/Tea time Snack

Simple Cake recipe, can be serve in Evening with Coffee (R) Tea..Can add tutti frutti also in cake mixture.


  1. All Purpose Flour-2 cups
  2. Baking Powder-3 teaspoon
  3. Salt-1/2 teaspoon
  4. Sugar-1/2 cup(Increase sweetness as u like)
  5. Egg-1 
  6. Milk-1/2 cup
  7. Oil-1/3 cup
  8. Vanilla-1 teaspoon(Optional)
  1. Pre heat oven to 360 F .Grease 9" round (R)Square pan.
  2. Take a bowl,add egg beat well.
  3. Add milk,oil and vanilla beat well again.
  4. Mix All purpose flour and baking soda together.Add little by little in to egg mixture.
  5. Beat again for 2 min.
  6. Then pour the mixture in to greased pan,and bake it for 25-30 mins (R)Until done.
  7. After that allow to  cool for 15 min,then transfer in to plate,cut in to Pieces.

Chikoo Milk Shake/Sapota juice


  1. Chikoo Fruit/Sapota-3 nos
  2. Cold Milk-2 cups
  3. Sugar-3 teaspoon(Up to taste)
  • Take out the skin and seed from the fruit.add chopped friut,milk and sugar in to blender and blend well.Pour in to glass and have it :) 

Paneer Butter Masala

Paneer Butter Masala!!!Yeah Everyone's Favorite dish.... :) I do Paneer Butter Masala in Various type,depends on Time & Mood..This Gravy's really very rich and delicious with nice aroma..Try and give me feed back...Recipe follows.,


  1. Paneer- 200 Grams
  2. Onion-2 (Medium)
  3. Tomato-2 (Large)
  4. Butter-2 tablespoon+ oil(Teaspoon)
  5. Ginger Garlic Paste-2 teaspoon
  6. Garam Masal-1 teaspoon
  7. Coriander Powder-1 teaspoon
  8. Water-1 cup
  9. Milk-1/2 cup
  10. Dry Methi Leaves-2 tablespoon(Crushed)
  11. Jeera/Cumin-1 teaspoon
  12. Whole Garam Masala-Cinnamon-1 ",Cloves-2,bay leaves-1
  13. Sour Cream-Little(Optional)
Soak and grind:
  1. Cashews-5 (R) 6
  2. Almonds/Badam-3
  3. Kas Kas-2 teaspoon
  4. Red Chilly-4
*Cut Paneer in to any desired shape,shallow fry (R)deep fry in oil and keep aside.No need to soak in Hot water.Can add directly to the gravy .,it's turning so soft .All time i do like this only.

*Soak all given ingredients for 15min and grind in to fine paste ,with very little water.

*Make the Tomato Puree with all tomatos.

*Boil onion in water and grind it in to smooth paste,with little water.


  1.  Heat Butter+oil in Non stick pan.Add jeera,let it splutter.
  2. Add whole gram masala(Cloves,cinnamon,Bay leaves) and roast till get aroma.
  3. Add ginger garlic paste and fry well.
  4. Now add the onion paste,fry for 2 mns.No need to cook for longer.(Bcaz already cooked)
  5. Then add tomato puree and mix well,bring to boil for 3 min in medium flame.
  6. Once boiled add the Grounded Paste,mix well.
  7. Add Milk and Water and bring to boil.Cook in low flame .
  8. Once u got the required consistency add the garam masala,coriander powder mix well.
  9. Add the fried Paneer in it.
  10. Now add dried methi Leaves and mix well.
  11. Add some chopped cilantro,mix well.
  12. Finally add Sour cream on top and mix well,that's it Yum Yum Paneer Butter Masala is Done..... 

Note:If u felt the gravy is thick,add some more milk and bring to boil .One more tip,instead of frying paneer cut in to desired piece and boil it in water for 5 mns and drain and add to gravy.

09 May, 2011

Patani Sundal/Green Peas Sundal


  1. Patani/Green Peas- 1 cup 
  2. Onion-1/2 medium (chopped)
  3. Cilantro-some
  4. Turmeric powder & Salt
Soak the green peas for overnight and cook with small amount of salt.

For Seasoning:
  1. Red chilly-3 nos
  2. Curry leaves- Few
  3. Mustard seeds/Channa dal/Urad dal -1 teaspoon each
  4. Curry leaves- few
  5. Oil
To Grind:
  1. Coconut-2  tablespoon
  2. Garlic- 2 nos
Grind both in to coarse paste with little water.

  1. Heat oil in a pan,splutter all seasoning ingredients one-by-one.
  2. Add onion and fry till get's soft.
  3. Now add the boiled peas,put salt,turmeric powder,mix well
  4. Then add the grounded coconut and mix well.
  5. Finally add some cilantro on top ,mix well and serve.
Note:Can do same method for all type Sundal.Splutter  some chopped green chillies for extra spiciness.

06 May, 2011

Methi Mutter Paneer Pulao

Generally  many people will avoid Methi leaves..Due to bitter taste.But in this recipe really u wont get the bitter taste.In fresh Methi(R)Dried leaves you'll get a buttery flavour. Definitely Kid's will like it :) U can do Methi Peas Pulao in same way with adding paneer.Try this recipe and give me feed back,


  1. Paneer- 200 gram
  2. Peas-1 cup
  3. Onion-2 medium (Chopped)
  4. Tomato-2 large (Chopped)
  5. Green Chilly-3
  6. Methi Leaves- 3 cups 
  7. Ginger garlic paste- 2 tablespoon
  8. Rice -2 cups
  9. Cloves-2 
  10. Cinnamon -1"  piece 
  11. Oil+Ghee-3 tablespoon
  12. Cilantro-Few(Chopped)
  13. Salt-To taste
Dry powders:
  1. Red chilly powder-1 teaspoon(To taste)
  2. Garam masala- 1 teaspoon
  3. Jeera powder-1 teaspoon
  4. Turmeric powder-little
For seasoning:
  1. Black Cardamom-2
  2. Jeera-2 teaspoon
  3. Bay leaves-2

  • Soak basmathi rice for half an hour.Drain all water,roast the rice with teaspoon of ghee.
  • Bring 4 cups of water to boil,add cloves,cinnamon and salt.Now add the roasted rice and cook till it cooks.Once it cooked drain all water,close the lid and keep aside.(To avoid the dryness )
  • Cut the paneer in to small bite pieces and shallow fry it with little oil.Keep aside.

  • Clean the Methi leaves and wash it well in running water.Drain all water and chop it finely.

  1. Heat oil&Ghee in a Non-stick pan.Add black cardamom,jeera and bayleaf.roast it well.
  2. Add ginger garlic paste and fry.
  3. Add the green chillies and onion fry till gets soft.
  4. Then add the tomato and fry till get mushy.
  5. In this stage add the dry powders,(turmeric powder,red chilly powder,jeera powder,Garam masala)
  6. Mix it well.Add salt to taste.
  7. Now add the methi leaves and peas together,mix and close the lid for 3 min.(will cook soon)
              8.Once peas turned little soft add the paneer cubes and give a nice mix.
             9.Add the lemon juice.(Masala's ready )
            10.Now turn the stove in to medium and add the cooked basmathi rice and give a fine mix.
            11.Coat the rice with all masalas.
            12.Finally add some cilantro on top.Serve hot with Onion Raitha (R)Any Veg Gravy 



04 May, 2011

Maravali Kilangu(Tapioca) Stir fry -Tea Time Snack

I had this dish in one my friend home.It's really very tasty dish...very healthy too..Many people use to steam cook the Maravali Kilangu and have..same method for this.Steam cook and seasoning that's it.. Recipe Follows.,

  1. Maravali Kilangu/Tapioca- 1 large
  2. Channa dal-2 teaspoon
  3. Urad dal-1 teaspoon
  4. Curry leaves- few
  5. Red chilly-4
  6. Shredded Coconut-Little 
  7. Salt
  8. Oil

Take out the harder skin part from the kilangu/Tapioca.Cut in to small,small pieces.Then Steam  cook in Idli pan.Will cook soon.Have to check in between.Dont Allow to get mushy.

  1. Heat oil in pan,splutter mustard seeds.
  2. Roast chana dal,urad dal,red chilly and curry leaves.
  3. Add required salt.
  4. Now add cooked Kilangu and give a mix to coat all the spices.
  5. Finally add shredded coconut on top and give a mix& turn of the stove.
  6. Ready to have with cup of tea... :)

Mushroom &Spinach Pasta(Kids Special)

Very Simple and healthy dish to little ones... :)Can use any vegetables as  your kids like.
  1. Pasta-1 cup(Cooked)
  2. Mushroom-10 to 15
  3. Spinach-2cups
  4. Soy milk /Whole  milk-1/4 cup
  5. Butter/Olive oil-1 tablespoon
  6. Garlic-2 nos(chopped)
  7. Pepper powder&Salt-to taste
  8. Cheese -Little 
Cut the mushrooms in to bite size pieces.Wash & chop the spinach.

  1. Heat butter in pan,add garlic and roast for few sec.,
  2. Then directly add mushroom & spinach.
  3. Add bit salt,don't close the lid.Mushroom & spinach  will lose  water so,it'll cook soon.
  4. Once mushroom came tender,add cooked pasta,give a nice mix.
  5. Add salt and pepper.
  6. Pour milk,& cook till get evaporates .
  7. Take some Pasta in plate put some cheese on top and serve.

02 May, 2011

Ventakai Kulambu /Okra Curry

Coconut based tamarind curry will go well with white rice,idli -dosai and chapathi..


  1. Okra/Vendakkai- 10
  2. Shallots-10(R)Big onion-1/2 medium chopped
  3. Tomato-1 medium(chopped)
  4. Tamarind juice-1/2 cup
Roast & Grind:

  1. Channa dal-1 teaspoon
  2. Urad dal-1/2 teaspoon
  3. Jeera-1 teaspoon
  4. Coriander seeds-2 teaspoon
  5. Red chilly -2 
  6. Curry Masala powder-2 teaspoon
  7. Coconut-2 tablespoon
Grind the ingredients one-by-one in half teaspoon of oil.Let't cool and grind with 1/4 cup of water.

For Seasoning:
  1. Mustard seeds- 1 teaspoon
  2. Curry leaves- few
  3. Hing-pinch
                  1.Wash & cut the edges of Okra.Then cut in to half inch  pieces.Heat half teaspoon of oil in pan,roast all Okra and keep aside.
                  2.Heat oil in pan,splutter Mustard seeds.Put curry leaves and hing.
                 3.Add shallots and fry till transfer the color.
                4.Now add chopped tomatos and fry till get mushy.
                5.Then add the cooked (Fried) okra in to it.give a mix,till all masla coated.
               6. Pour grounded masala, add 1/2 cup of water.
                               7.Add tamarind juice and bring to boil in medium flame.Add turmeric powder and salt.

                8.Cook it for 5 more mins till all raw smell goes.
                 9.It'll lose oil in edges it means it's done.switch of the flame.
                10.Ready to have with white rice....

Poosanikai Poriyal/Yellow Pumpkin Poriyal


  1. Poosanikai/Yellow pumpkin-2 cup (diced in to small bite pieces)
  2. Onion-1/2 medium(Chopped)
  3. Red Chilly-2 nos
  4. Channa dal-1 teapoon
  5. Urad dal-1/2 teapoon
  6. Mustard seeds-1 teaspoon
  7. Curry leaves-few
  8. Salt/Turmeric powder
  9. Coconut-2 table spoon(Optional)


  1. Heat oil in Kadai,splutter mustard,curry leaves.
  2. Roast channa dal,urad dal & curry leaves.
  3. Add onion and fry till color change.
  4. Now add diced pumpkin,give a mix.
  5. Add turmeric powder & salt mix it and close the lid for 2 mins.
  6. Give a gentle mix one in a while till pumpkin get soft.Close lid and cook it all gets soft.Cook in the medium flame.
  7. Press one small piece of pumpkin with spoon,if the pumpkin goes mushy that means it's done.Add some shredded coconut and switch off the stove.
  8. Ready to serve with White Rice..
Note: Can replace red chilly powder (R) green chilly to red chillies.