Monday, October 31, 2011

Bhelpuri with corn kernel

this is evergreen snack which is simple quick to make and ingredients are available  in our kitchen all the time.
rice puff-2cups
corn kernels-1cup boiled
onion-finely chopped
potato 1 boiled and cut into pieces
tomato -1cut into small pieces
green chutney-3tbsp
meethi chutney 3tbsp
sev-1/4 cup
chat masala -to taste
mix all the ingredients .toss it well so all the things mix well with masalas.
serve with top of sev and green coriander leaves.
I used corn here try it it taste different.

Monday, October 24, 2011

Dhanteras&happy Diwali

This auspicious day is celebrated two days before the festival of lights, Diwali.
Dhanteras is spent in worshipping Lord Yama – the god of death – to provide prosperity and well being. It is also the day for celebrating wealth, as the word ‘Dhan’ literally means wealth and ‘Tera’ comes from the date 13th. People flock to the jewelers and buy gold or silver jewelry or utensils to venerate the occasion of Dhanteras.
Here is some silver gifts designe which can be purchsaed on this day and gift to uur dear ones.


Tuesday, October 18, 2011

Dahi papad ki subji......Blog Hop Wednesday

Today is 7th week of blog hop wednesday started by i  am paired with Priya of Mahro Rajasthan's recipes.she has wonderful space with innovative ,delicious recipes she is very active
organised many events and participating in other's event .do visit her blog .u will find many new dishes.
Ichoose this dish bec i heard about it ,it is one of the rajasthani dish,but never is moreover new to me and easy simple quick to make Try it when u have guest without any information.the taste is yum.

curd -1cup
papad-5 small moong dalor use urd also
redchili powder-1.4 tsp
turmeric powder-1/4 tsp coriander powder 1/2 tsp
rai-1/4 tsp zeera 1/4 tsp
hing- pinch of
coriander leaves
salt to taste

make small pieces of papad.keep aside.
whisk curd add all the dry masalas except salt. papad has salt so in the end add salt after testing it.
heat oil in a pan add hing, rai&zeera  when zeera rai crackled add curd with masalas and stire so that there is not any lump and curd is also not crudled. after 1-2 minutes add 1cup of water to it .boil for 5-6 minutes when it becomes thick add broken papad to it. boil for another 3-4 minutes or the papad done. i used pinch of salt.garnish with coriander leaves.
Spicy quick subji is ready to eat
Eat with chapati pratha it goes perfect with rice as side dish!!
My hop blog recipes:
Mhejabeen blog
from Charishma
from Anamika
from Nirmla's blog

sending to Radhika;s blog hop wednesday


Monday, October 17, 2011

Kheer with Twist.........alloo kheer

This recipe i tried in navrata fasts. It is easy simple and yum u can try and enjoy the new taste.
milk -2cups
sugar 4tbsp
green cardamon-2
dry fruit -optional
Keep parboiled rice in fridge for 2 hours. grate potatoes.Take milk in heavy bottom pan and biol till it becomes thick.Add grated potatoes and boil for 5-7 minutes ,do not stire much see potato can not mashed .
Add dry fruit but i  used only almond
It is ready to eat!!!!

sending to dashmin's innovative pakwan

Wednesday, October 12, 2011

Kadhi Palak - Spinach in spiced yogurt hop wednesday

Today isthe 6th week ofblog hop wednesday startedby Radhika Today i am paired with Nirmla but some confusion before i postedNirmala's recipe instead of today i post ANAMIKA of taste junction.she  has a wonderful space with many innovative anddelicious recipes.she has fabupous collection of baking visit her blog and collect tasty recipes.Ilikepalak kadi very much so i choosethis recipe
it isrich in iron also.

Besan: 1 cup
Palak: 1 bunch, chopped
Coriander seeds: 1 tsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp
Methi (fenugreek) seeds: 1/2 tsp
Turmeric powder: 1 tsp

Red chilli powder: 1 tsp
Hing: 1/2 tsp

Sour Curd: 3 cups

Onion: 1 medium size chopped


Cooking oil: 1 tbsp

Ghee: 1 tbWater: 3 cups

Garam masala: 1/2 tsp

Salt: To taste

Method:Mix curd, besan, water, salt, turmeric powder and chilli powder to make a thin paste and keep it aside. Heat oil in a pan and add mustard seeds, coriander seeds and cumin seeds. Once they crackle, add methi seeds and fry for 30 seconds. Now add onions and garlic and fry till it turns brown. Add palak and kadi paste and let it boil on high flame. Now Cook it for 1/2 hour on low flame. Stir to avoid besan sticking at the bottom. Once cooked, add garam masala.

Tempering: Heat ghee and add hing and red chilli powder to it. Sprinke this on Kadi before serving.


1. Vegetables like carrot, potato can be added to kadi in the beginning.
sending to Radhika's blog hop wednesday

sending to Akila's dish name start K