Wednesday, February 24

Mooli Paratha (White Radish)

Mooli or Radish is rich in folic acid and potassium and is a good source for vitamins. One can prepare salad through grated Radish/Mooli. Just add 2-3 Tbsp of Curd and Salt to the grated Mooli and have it with Chapati or Roti or have it directly. This salad helps those who suffer from constipation. Many people love to have leaves of Mooli by preparing salads out of them. Mooli is extensively used in Rajasthani cooking unlike in other parts of India where it's mainly considered as a salad vegetable.
I was not prepared to cook mooli paratha, but i had no choice other then mooli paratha. This was my first attempt to cook this paratha's, fortunately it come out very well and very tasty also.... me eatting mooli is very hard because of the smell. My mother- in-law she make's mooli paratha very well, after my marriage i was there in my in-law's place for 1month, i dint not get a time to learn form my MIL, because we had to rush to Korea.....Yesterday i made call to my MIL, to know how to cook mooli paratha's..... and here the method and ingredient's are;)

3 mooli (Radish) 
1 onion, 2 green chilly, coriander leafs (chopped) 
10 curry leafs (chopped) 
4 dry red chillys 
1/2tbs ginger garlic paste 
1/2tbs musturd seeds 
1tbs turmeric, 1/2tbs coriander powder 
3cup wheat flour 
Oil (as per required) 
Salt as per the taste .

Cooking Method
In a bowl, add Wheat flour, Salt and Oil. Mix all properly and add water to this flour mixture and prepare dough just like the regular Chapati dough. Keep aside for about 30 minutes.
Boil radish saprately for 5 minutes. Squeeze out the water from boiled Radish completely by pressing between both palms. Heat oil in a pan, add musturd, curry leafs and red chilly, when they splutter, add onion, green chilly and coriander leafs, fry it lite brown.
Now add bolied/squeezed Radish/Mooli and fry for 10-12 minute on a medium flame by stirring continuously. Keep aside and leave the Radish filling/Sabzi to cool.
Divide and shape the Paratha dough into round shaped balls. Roll it out to the size of a small-sized puri. Place 2 tbsp of stuffing (Radish sabzi) in the centre. Raise the sides and cover the filling. Flatten and roll out into a medium thick paratha by dusting occassionally in the wheat flour.
Cook the rolled out Mooli Paratha on a hot griddle or Tawa and bake the Mooli Paratha on both the sides by applying enough Oil till the Paratha turns crisp.
Serve it hot with Curd or Coconut Chutney. Mooli paratha's are ready to serve.

Monday, February 22

Channa Curry

Chana curry is a vegetarian variation of a traditional and popular Indian food dish. 

2cup channa (soaked over night)
3 potato
Half coconut (grinded)
2 onion, 3 tomato, few stem of coriander leafs
1tbs red chilly powder, 1tbs turmeric, 1/2tbs coriander powder
1/2tbs ginger garlic paste
1/2 musturd seeds

Cooking Method
Pressure cooker channa and salt for 10 minutes
Cut the potato in to 2 pieces
Make a paste of onion, tomato and coriander leafs
Heat oil in frying pan, add musturd and ginger garlic paste, fry for 40sec
Add onion, tomato,coriander paste, fry it about 1minute
Then add all the Spices, coconut , potato and salt, fry it till starts leaving oil
Add channa and 2cup of water, cook it for about 15minutes.
Garnish with coriander leafs
Serve hot with Ghee Rice or Plain Rice.

Sunday, February 21


Rasam is a spicy dish, I don't enjoy eating food if it is not spicy. In korea i was not able to cook spicy food because it was hard to find spicy chilly here and what ever the chilly we got here were not spicy.
In the month of December'09, my husband's friend wife came to korea on 1 month vactation. One good thing she did was that She had brought so many spices from india. On 26th Dec'09 she prepared Rasam which was very spicy and very very tasty. That day i ate full stomach after a long period of time.
From her i learned to cook Rasam also. But Rasam doesn't taste well until unless its not hot and spicy so i was left with the task to find out hot chilly's in Seoul.
Finally my search paid off and i got it in Itewon.Its small dry red chilly from Vietnam and they are really very hot. Now i cook Rasam once in 2weeks, and just taste like what i use to eat in my collage day's. Rasam is again a south indian dish. This is specially for the people who like's to eat spicy food..;)

3 tomatoes (chopped)
1 onion, chopped
4 cloves garlic (crushed)
3 green chillies (chopped)
Coriander leafs as per u required
1/2teacup Tamarind juice
1/2 tsps pepper powder
1/2tbs turmeric, 1/2tbs coriander powder
Salt as per taste

For tempering
1 tsp mustard seeds
10 curry leaves
3 red chilli, broken into two
3tbs Oil

Cooking Method
Boil the tomatoes, chillies, coriander leafs and garlic in 4 cups of water.
Add turmeric, coriander powder, and tamarind juice and simmer for 15 minutes
Heat the oil in a deep frying pan, add musturd, red chilly and curry leafs, when the splutter, add onion fry for a 2minutes
Pour it over the tomatoes.
Serve hot with Planin Rice..

Vegetable Cream Soup

Vegetable cream soup is a mix of cooked vegetables and a cream. Soups in general tend to be one of the most versatile dishes because they easily incorporate a variety of flavors.
Vegetable cream soup is actually more of a method than a recipe. You can use any combination of vegetables without greatly altering its result. I am sure every body will get the good taste like what i got......

Ingredient's :-
200 grams, mixed vegetables (beans, carrots, potatoes, mushroom) finely chopped.
1 medium onion (chopped)
2 tbs butter
1 tbs plain flour (maida)
4 teacups milk
1 teacup water
Salt and pepper to taste

Cooking Method :-
Boil the vegetables in water on medium heat for about 6 minutes or till tender and cooked.
In a pan, heat butter on medium level for a few seconds. Add the chopped onions and fry for about 3 minutes or till onions are transparent.
Add the flour and milk. Stir well. Now add the vegetables and water. Mix well and keep on medium heat for about 4 minutes
Season with salt and pepper
Garnish with fresh coriander leafs
Serve hot hot..

Saturday, February 20

Egg Bhajji (Egg Bonda)

It was 7pm and Sushil had just came back from office...He was very hungry and wanted something immediatly. He even couldn't wanted to wait till dinner..
So keeping in mind that we have to have dinner also, i thought of preparing something very light and easy.
I opened the fridge and saw boiled egg were kept in the fridge and i had all the ingredient's to cook egg bonda.
It just took 20minutes for me to cook and we enjoyed eating it together....

3 boiled egg
1cup besan (gram flour)
1/2tbs turmeric
1/2tbs coriander powder
1tbs red chilly powder
1/2tbs ginger garlic paste
Salt as per taste
1cup vegetable oil

Cooking Method
Cut egg in to 4 pieces
In a big bowl, add besan, chilly powder, coriander powder, turmeric, ginger garlic paste, salt and 1/2 cup of water, make a thick paste
Heat up the oil in a deep frying pan
when the oil is hot, dip the egg pieces in to the paste one by one.
Fry it to golden brown
Serve with a Chilly or Tomato sauce

    Aaloo-Palak Stir Fry (Potato-Spinach)

    Aaloo Palak is an everyday food during the season of spinach, so I have used little amount of spices and vegetable oil to make it nutritious and healthy even after cooking. Aloo Palak can be eaten during lunch or dinner. This is very easy to cook, first time i made this aaloo-palak stir fry and it turn out to be very taste. Basically i add red chilly because i love to eat spicy food.

    2 potato, 1 bunch of palak(spinach) 
    1 onion (chopped) 
    5 dry red chilly 
    1 green chilly (optinal) 
    1/2tbs garlic paste 
    1/2tbs turmeric, 1/2tbs coriander powder 
    1/2tbs musturd seeds 
    Salt as per taste.

    Cooking Method
    Cut the potato, palak in to small pieces 
    In a pan add oil, fry the potato and salt to lite brown and keep it separately 
    Add oil in deep frying pan, when the oil is hot, add musturd, red chilly, when they splutter, add onion, garlic paste, fry it to brown 
    Add turmeric, coriander powder and 1/2 cup of water, when the water is boiling add potato, cook it for 2minutes 
    Add palak, salt and cook it for 5minutes. 
    Serve hot with Roti.

      Thursday, February 18

      Sambar (South Indian Dish)

      This Sambar recipe is one of the most loved dishes in South Indian cuisine. Sambar is a spicy and aromatic preparation which has for years been liked by many people in India.
      Sambar is preferred by many and is taken mostly with idli, dosas and rice. Sambar is prepared using many different spices and vegetables. It accompanies most every meal. In South India, there are variations to this sambar recipe, but this is the one I use..

      1cup Toor dal
      1 carrot, 2 redish, 1 brinjal (Cut in to medium pieces)
      1 onion, 2 green chilly (chopped)
      1 tomato (chopped)
      2tbs red chilly powder, 1/2tbs turmeric, 1/2tbs coriander powder
      1&1/2tbs Samber powder
      1/2tbs garlic paste
      2tbs Tamarind juice
      3tbs vegetable oil
      Salt as per taste

      For tempering
      1/2tbs musturd seeds
      few curry leafs
      5 dry red chilly

      Cooking Method
      Pressure cooker dal for 15 minutes seprately
      Boil vegetable with salt seprately
      Heat up the deep frying pan, add oil, musturd, curry leafs and red chilly, when they splutter, add onion, green chilly, saute to lite brown
      Add red chilly powder, turmeric, coriander powder, garlic paste and tomato, fry for 40 sec
      Add boiled vegetable, dal, tamarind juice, salt, and 3cup of water
      When it starts boilling add sambar powder and cook for 10minutes.

      Wednesday, February 17

      Fish Fry Bangda (Mackerel)

      I have chosen Bangda (Mackerel). However the method is the same for any fish.
      I hope you'll find Pomphret Fish easier ! Happy Cooking !

      4 pieces of Fish (Any)
      3tbs red chilly Powder
      1tbs Garam masala
      1/2tbs turmeric, 1/2tbs coriander powder
      1/2tbs Ginger garlic paste
      2tbs lemon juice
      Oil as per required
      Salt as per taste

      For Garnishing
      Coriander leafs
      1 onion
      1 lemon
      1 red or green chilly

      Cooking Method
      Make a paste of all the masala powder, add salt, lemon, ginger garlic paste, mix it up
      Then apply it on the fish both the side (In n out), Keep it in the fridge for 1hour
      Heat up the frying Pan (Tava) add oil, when oil is hot, place the Fish on tava
      Fry both the side to golden brown
      Garnish with coriander,onion, lemon and chilly
      Serve hot with (Drinks, Roti, or as a side dish).

      Tuesday, February 16

      Kaddu Paliya (Pumpkin)

      1/2 pumpkin
      1 onion (chopped)
      2 green chilly (chopped)
      3 dry red chilly
      coriander leafs (chopped)
      1tbs turmeric, 1/2tbs coriander powder
      1/2tbs ginger garlic paste
      Salt as per the taste

      For tempering
      1/2tbs musturd seeds
      Curry leafs

      Cooking Method
      Cut the pumpkin in to small pieces
      Heat up the deep fry pan add oil, musturd and curry leafs, when they splutter add red chilly fry it to brown
      Add onion, green chilly, and coriander leafs, fry for 2 minutes
      Add turmeric, coriander and ginger garlic paste, after 20sec, add pumpkin, salt mix it up, cover the lid and cook till the pumpkin is soft....
      Garnish with coriander leafs, Serve with Roti.

      Monday, February 15

      Chicken Briyani

      This valentine's day i wanted to cook some special dish, So i decided to prepare chicken briyani and as like my all dishes it was also very tasty. This was the gift i gave to my hubby on valentine's day. As he enjoy's eating all my dishes what i cook, that gives me lot of happiness, satisfaction and also motivates me to try new ways of cooking. Well, cooking is not so difficult. Initial days i was not knowing to cook anything but now i can prepare so many new different dishes. Some time i don't believe that i can cook so well. BTW Chicken is my all time favorite. So read below few simple steps to cook chicken briyani and enjoy cooking....

      1/2 kg Basmati rice
      Chicken 1/2 kg
      2 big size onion(chopped)
      4 tomato(chopped)
      3 green chilly(chopped)
      Pudina and dhaniya as per ur requirnment(chopped)
      Ginger, garlic paste 2tbs
      2tbs red chilly powder, 1tbs turmeric powder
      1tbs dhaniya powder, 1tbs garam masala
      1cup curd, 2tbs lemon juice
      Tezpatta 3 to 4 or Curry leafs
      2 small elaichi (Cordamom)
      Oil as per ur requirment
      Salt as per taste

      Cooking method
      Heat up the frying pan add oil, elaichi, tejpatta, leave till it become's brown
      Add onion, ginger garlic paste fry for 2mints, then add chicken, turmeric, and salt, fry it till the chicken starts leaving oil. Add the all masala's stir it for 50sec. Add tomato, curd, lemon, green chilly, pudina and coriander leafs cook it till the raw smell a medium flame (NOTE DONT ADD ANY WATER IN THE CHICKEN). Half boil the rice in a seprate pan. add water in to rice as per it required's. Then in a big pan add the chicken and the rice mix it up slowly.. Cover the lid and cook till the rice is completely cooked in a medium flame. Serve it hot with (Raita)

      Bhindi Stir Fry (Lady finger)

      Now i got a chance to prepare Bhindi fry. After coming to seoul i dint see the bhendi for a long time. Thanks to Nehal (my Husband's friend) for showing me the grocery store which keeps Bhindi. My mom use to make bhindi curry before my marriage, now i am trying to get the taste in my cooking also. Bhindi just taste delicious with roti, it goes inside stomach smoothly that's what i love about bhindi's. hahaha :-)

      250 gram bhindi
      1 onion (chopped)
      2 green chilly (chopped)
      1/2tbs garlic paste
      1/2 tbs Turmeic, 1/2tbs coriander powder
      6 dry red chilly (chopped)
      1/2tbs mustard seeds
      Oil and Salt as per the taste.

      Cooking Method
      Cut the bhindi in to bit pieces (Do not add a water on bhindi keep them dry while cutting)
      In a deep frying pan add oil, musturd, and chopped red chilly, when they splutter, add garlic paste, onion and green chilly, stir to lite brown
      Add turmeric, coriander powder stir for 30sec
      Add bhindi, salt mix it well, Cover the lid
      Cook it till the bhindi is cooked.
      Garnish with coriander leafs
      Serve hot with Chapathi's or Roti.

      Saturday, February 13

      Curd Rice

      2cup boiled plain rice
      2cup Yogurt
      1/2 onion, 1 green chilly (Chopped)
      Coriander leafs few stems (chopped)
      Salt as per taste

      For tempering
      1/2tbs musturd seeds
      5 dry red chilly
      1/2cup channa dal (optional)

      Cooking Method
      In a small frying pan add 1tbs oil, musturd, red chilly and dal fry it to brown, and keep it aside
      In a big bowl add rice, onion,chilly,coriander,yogurt and salt
      Add tempering and mix it up nicely
      Serve with Pickel and Papad.

        Chicken Masala (Mugrh Masala)

        It was saturday and as usual we went for shopping to lotte mall , and there i ended up buying chicken after a long time. My husband is a pure vegetarian and i am hardcore non vegetarian, when ever we go for shopping, i always tell him to buy meat but he never buy's it, yesterday i warned him to buy other wise i'll go on a food strike and he got scared ,hahaha.... then he gave me permission to buy it and i was so happy bcoz i got a chance to cook chicken... Here is my way of cooking chicken masala. try it and enjoy eating...:-)

        1/2 Kg chicken (Cut)
        2 onion, 2 tomato (chopped)
        Coriander leafs as per ur requirment
        2tbs red chilly powder, 1/2 turmeric, 1tbs garam masala, 1tbs Chicken masala
        1tbs Ginger garlic paste
        1/2 Lemon
        Oil and Salt as per taste

        For tempering
        1/2tbs musturd seeds
        4 dry red chilly

        Cooking Method
        Marinated the chicken pieces with chicken masala, keep in the fridge for 1hour
        Head up oil in a deep frying pan add musturd and red chilly. when they splutter, add onion, ginger garlic paste fry it for 30sec, add chicken, turmeric and salt fry it till statrs leaving oil. Add masala's and fry it for 2minutes. Add lemon juice and tomato mix it up gentely, cover the lid and cook chicken till it is done and the oil floats on top. Garinsh with Coriander leafs and Lemon
        Serve it hot with Roti, Nan,Rice

        Kesari Bhath (Rawa Sweet)

        I had been thinking from a long time to prepare some sweet dish but here in Seoul its hard to find all the required ingredients(Grocery stores selling Indian food items are very less) so i had to settle with something simple but delicious sweet dish that is nothing but kesari bhath. Kesari bhat is very simple to cook and more ever its very gentle on stomach so you dont feel heavy after eating it :-)

        1 cup Semolina (rawa)
        1 cup Sugar
        5 pcs Almonds, 5 pcs Pistas
        1/4 tsp Cardamom powder
        2 pinches Saffron, soaked in 1 tbsp warm milk
        Few drops orange colour (optional)
        3 tbsp Ghee
        2 1/2 cups Water

        Cooking Method
        Heat ghee in a large heavy pan, add rava.
        Stir and roast on low for 7-8 minutes or till aroma exudes.
        Side by side, put water to boil, add sugar, bring to a boil.
        Add boiling water to the rava, little at a time stirring continuously. Take care to protect hands from the spluttering.
        When well mixed, check rava grain between fingers and taste for sweetness.
        Adjust sweetness, and add more boiling water if grain is hard.
        Add the remaining ingredients, cover and simmer till ghee separates. Save a small amount of almonds and pistas for garnishing.
        Add colour if desired and mix well.
        Grease a steel cup. Press hot bhath inside it, and unmould onto a plate.
        Garnish with a few slices of almonds and pistas, serve hot
        Kesari bhath is ready to serve..

          Friday, February 12

          Channa Fry

          Channa Fry is my husband's favourite dish. this dish is very famous in North India, and my husband is from north india... before my marriage i was not knowing to cook in a north indian style, nowdays even i feel i have become an expert in cooking what he like's.. to impress him every time i have to try new recipe's.. and this is one among people says the way to a man's heart is from his stomach. u can serve with Tea or Some drinks:-)

          2cup boiled channa
          5 spring onion or 1 onion(chopped)
          2 green chilly (chopped)
          1/2tbs mustard seeds, 1/2tbs cinnemon seeds, 1/2tbs turmeric, 1tbs red chilly powder
          1tbs cholle masala (Optional)
          Oil and Salt as per taste

          Cooking Method
          In a deep frying pan add oil, musturd and cinneon seeds, when they splutter, add onion, chilly, fry it to golden brown. Add turmeric and chilly powder fry it for 20sec. Add boiled channa, salt and 1/2 cup of water and mix it up nicely. Keep stirring in between till all the ingredient's become golden brown.
          Garnish and Serve with Tea or Drinks.

          Wednesday, February 10

          Green Peas Gravy (Aaloo Mutter Sabji)

          Even though vegetarian diet is still not very popular, mutter sabji stands out as one of a kind. It is typically cooked in the indian method, you get to see it cooked in different ways. try out my way of cooking spicy aaloo Mutter Gravy.... i am sure u'll also like it.......:-)

          1cup Mutter, 2 potato
          1 onion chopped
          Coriander leafs choped
          2 tomato chopped
          2tbs red chilly powder, 1/2tbs turmeric, 1tbs garam masala
          Oil 3tbs
          Salt as per taste

          Cooking Method
          Cut the potato in to small pieces
          In a frying pan add mutter,potato and salt, fry it to the litte brown and keep it separate
          In other deep frying pan add oil, onion,coriander leafs, fry it to golden brown
          Add all the masala's and fry till leaves oil
          Add fried mutter, potato, tomato, salt and 2 cup of water, cook till it become's thick gravy..
          Garnish and Serve with (Rice, Roti, Dosa)

          Tuesday, February 9

          Mushroom Pepper Fry

          Mushrooms earthy flavor and meaty texture, adds substance to many vegetarian dishes. I used the button mushrooms for this dish. They are mild in taste, have white caps and short stems. the combination of mushroom and pepper is delicious.. before i use to never eat mushroom, one day i tried mushroom in restaurant and it was very tasty from that day i started eating and cooking mushroom...

          1 bowl button mushroom
          1 onion, 2 chilly (Chopped)
          2tbs pepper powder
          1tbs red pepper powder
          1/2tbs turmeic , 1/2tbs coriander powder

          For tempering
          1/2tbs mustard seeds
          Curry leafs (optional)
          Garnish with red and green chilly

          Cooking Method
          Cut the mushroom in to 2picese
          In a bowl add cut mushroom, pepper, red pepper, turmeric, coriander powder and salt, mix it up and keep it aside
          In a deep frying pan add oil, mustard and curry leafs when they splutter, add onion and green chilly fry it to litte brown
          Add mushroom and fry it to golden brown
          Serve as a Side Dish or with Drinks

          Egg Khurma (Egg Gravy)

          Egg khurma is a Spicy Dish made from Boiled Egg ....egg khurma is one in my favouite dishes... my Mom use to cook this egg khurma for me very often and now iam married i have to cook on my own. when ever i cook this dish one thing come's to my mind YUMMY.........

          4 Boiled egg, 2 potato 
          2 onion, 3 tomato and coriander leafs as per ur requirment 
          1/2 coconut (Grinded) 
          2 tbs red chilly powder, 1tbs turmeric, 1tbs garam masala and 1tbs cumin.

          For tempering 
          1/2 tbs mustard seeds 
          2 red chilly.

          Cooking Method 
          Cut the potato in to 2 picese 
          Grind the onion, coriander leafs and cinnamon seeds together in to a smooth paste 
          Grind the tomato in to smooth paste 
          In a deep frying pan add oil,mustard and red chilly when they splutter, add onion, coriander and cinnamon paste fry it till starts leaving oil 
          Add a grinded coconut, tomato, potato and all the masala's and salt, 
          Mix it and add water as per ur requirment 
          Leave it to boil for 10 minutes 
          Add boiled eggs and cook it for 5minutes 
          Serve with Ghee Rice or Plain Rice 
          Egg khurma is ready to serve.

          Shimla Mirch Sabji (Capsicum - Potato)

          Capsicum (Shimla Mirch) is a very popular vegetable and is extensively used in Italian, Mexican, Chinese, and American cuisine. Try my way of cooking capsicum recipes. Capsicum Sabji is a spicy yummy recipe. Learn how to prepare Capsicum Sabji by following my easy recipe.

          3 capsicum, 2 potato
          3 spring onion (chopped)
          2 chilly (chooped)
          2 tomato (chopped)
          1&1/2 redchilly powder
          1/2 turmeric
          1/2 coriander powder
          Oil 3tbs
          Salt as per taste

          Cooking Method
          Cut the capsicum and potato in to small picese
          Heat up the oil in a frying pan and add onion, chilly and the masala fry it for 40 sec
          Add tomato, capsicum, potato, salt and 1cup of water mix it is up and cover the cook it in a medium flam till it is completely cooked.
          Serve with a Roti..

            Egg Pepper Fry

            4 boiled eggs
            1tbs pepper powder
            2tbs oil
            salt as per taste

            For garnish
            Chopped onion
            Chopped coriander leafs

            Cooking Method
            Cut the egg in to 2picese
            Make a paste of pepper powder and salt
            Apply on the egg and leave it for 20minuts
            In a pre heated Tava add oil and fry egg in to a golden brown
            Garnish with onion and coriander leafs
            Serve as a Side Dish.

            Monday, February 8

            Cabbage Sabji (Band Gobi)

            Cooking Cabbage sabji is very easy, i like to eat cabbage but my husband never likes cabbage, one day i just thought of cooking this sabji and giving him a surprise, and he made me surprise by eating it all and he really liked it and now he enjoye's eating cabbage... so i wanted to share this receipe with all of u, specially who dont like eating cabbage... Iam sure after trying my receipe they will also like it... :-)

            1/2 cabbage, 2 potato
            1 onion, 2 tomato
            2 green chilly (optinal)
            Coriander leafs as per ur requirment
            1&1/2tbs red chilly powder, 1tbs turmeric
            1 small size cardamom

            Cooking Method
            Cut the cabbage and potato in small picese
            Make a paste of onion, coriander and tomato
            In a pre heated pan add oil, add onion, coriander and tomato paste fry it for 2mints
            Add the masala and fry till starts leaving oil
            Then add cut cabbage, potato, salt and 1cup of water mix it up nicely
            Cover the lid and cook it for 15mints
            Serve it with Roti
            Cabbage saji is ready to Serve.

              Saturday, February 6

              Gobi Stir Fry (Cauliflower)

              1 medium size Gobi (Cauliflower)
              1cup of mutter
              1 onion, 2 chilly, 1 tomato
              2 tbs red chilly powder, 1tbs turmeric, 2tbs garam masala

              Cooking Method
              Cut the gobi in to medium size pieces
              Chop the onion, chilly and tomato
              In a pre heated frying pan add 1tbs oil, gobi, Mutter and salt fry till it become's golden brown
              In a other pan add oil, onion,chilly saute for 30sec
              Add the masala's and tomato fry for 3mints, then add fryed Gobi, mutter and salt mix and cook it completely
              Gobi fry is ready to serve with (Roti, Nan)

                Khichdi (Mix Vegetable Rice)

                3cup of rice or (Basmati rice)
                2 medium size potato
                1cup cut Gobi (Cauliflower)
                1cup Mutter
                1cup toor dal
                1 medium size onion
                2 green chilly
                1 medium size tomato
                Ginger garlic paste 1tbs
                Turmeric powder 1tbs, garam masala 1tbs
                Vegetable oil 3tbs

                Cooking method
                Cut the onion,chilly,tomato,potato and gobi in to small pieces
                Heat up the frying pan add oil, add onion , green chilly and ginger garlic paste fry till it gets golden brown, then add masala and tomato cook till it starts leaving oil , then add toor dal, add cut vegetable and salt cook it for a 3mint. Add rice and 3cup of water
                Add 1tbs Ghee for a taste
                serve it with a (Pickel and Omlette)
                Khichdi is ready to serve

                Friday, February 5

                Baigan-Aaloo Sabji (Brinjal and Potato)

                After coming to Korea along with my husband on a business trip the thing which i missed most was Indian tasty food :(, certainly kimchi and other korean delicious dishes were not meant for me..So i decided to write blogs of my food receipe's which may be helpful to friends and family living abroad and miss home food.
                With the no idea of blogging and website creation, i landed up on blogspot and spent 1 week of initial effort to learn all together technology and finally come up with interesting to share with people.. In this whole process my husband had been very lucky to try all my delicious and wonderful food. so people read my recipe's and share's your's..

                2 brinjal, 2 potato
                1 onion, 1 tomato, 2 green chilly and coriander leafs
                1tbs of Sabji Masala (any brand like Everest,MDH..)
                1tbs chilly powder, 1tbs turmeric, 1tbs garam masala(optional)
                oil and salt

                Cooking Steps
                Cut the brinjal, potato in medium size pieces, chop the onion,chilly and tomato in to small pieces. heat up the oil in frying pan. saute onion, green chilly and coriander leafs for 3min. Add brinjal, potato and salt then fry for 5sec. add the sabji masala,tomato, and 1cup of water fry to 2mints. add salt, cover the lid and cook till it is completely dry. baigan and aaloo sabji is ready to serve .

                  Thursday, February 4

                  Lemon Rice

                  Lemon Rice is a delicious South Indian dish it is very easy to cook, you can easily put together when in a hurry. You can also make it with leftover rice. Serve Lemon Rice with a Raita (yogurt salad)

                  Basmati Rice 1 cup
                  Oil 1 tbsp.
                  Mustard seeds 1 tsp(optional)
                  Green chillies 4 nos.
                  Ginger 1' inch piece finely chopped
                  Tumeric 1tsp
                  Salt To taste
                  Lemon juice 1/4 cup
                  Peanuts 1/2 cup
                  Coriander seeds 1tsp

                  Cooking Method
                  Wash rice, Cook & allow it to cool. Dry roast the coriander seeds. Heat oil in a pan, add mustard seeds, ginger, chillies, peanuts, tumeric fry till every thing is cooked completely. Add salt , Off the stove & add the lemon juice. Add rice & finally mix in coriander. Serve with Chips or any Pappad of your choice. Lemon rice is ready to serve....

                  Nimona (Green peas Curry)

                  250gram mutter, 2 medium size Potato
                  2 medium size onion
                  2 green chilly
                  Red chilly powder 1½ tbs, turmeric ½tbs,
                  coriander powder½tbs, garam masala 1tbs
                  Ginger garlic paste 1tbs
                  Vegetable oil

                  Cooking Method
                  Soke the mutter for 2hour. Make a paste of mutter. Cut the potato in to very small pieces. Make a paste of onion and green chilly. Make a thick paste of red chilly, turmeric,coriander and garam masala. Heat up the frying pan add 1tbs oil, potato and little bit of salt, sauté for 20sec and keep it separately. In other frying pan add oil and ginger garlic paste, and then add onion and green chilly paste fry till it become’s light brown, add masala paste and fry till it starts leaving oil. Then add the mutter paste and salt mix it up nicely, then add 1cup of water, and cook till it become’s thick in medium flame. add the fried potato and cook for 15minutes, add from top 1tbs ghee. Garnish with coriander leafs. Serve with a (Rice and Roti)

                  Wednesday, February 3

                  Egg Curry

                  4nos boiled egg
                  1 medium size onion
                  1 green chilly
                  1 medium size tomato
                  ½ tbs turmeric
                  1tbs coriander powder
                  1tbs red chilly powder,
                  ½ tbs garam masala
                  ½ tbs mustard seeds
                  2 small size cardamom
                  3tbs oil
                  Salt as per taste

                  Cooking Method
                  Make a paste of onion, chilly and tomato separately. Add oil, mustard seeds and cardamom in a frying pan, fry for 20 sec. Add onion and chilly paste fry till it become’s golden brown . Add all the masala powder and ½ cup water fry till it starts leaving oil. Add tomato paste fry for 30sec. Then add boiled egg, salt and mixed it up nicely. Add 2cup of water, cover the lid and for 15minutes. Garnish with coriander leafs. Serve with (Ghee Rice and Plain Rice)

                  Cholle Masala

                  250gram Cholle (Kabuli Chana)
                  2 medium size onion, 2 green chilly and 1 red chilly
                  2 medium size tomato
                  Red chilly powder 1tbs, turmeric 1tbs
                  coriander powder 1/2tbs
                  garam masala 1tbs
                  cholle masala 2tbs
                  Mustard seeds 1tbs
                  Curry leafs
                  Big cardamom
                  Oil and salt

                  Cooking Method
                  Soak the cholle over night
                  Boil cholle, cardamom with 2cup of water and bit of salt for 15minuts in pressure cooker
                  Make a paste of onion, chilly and tomato
                  Make a paste of all masala powder
                  Heat oil in frying pan, add mustard seeds and curry leafs, sauté for 10sec,
                  add onion,chilly paste sauté till it become’s golden brown, and add masala powder paste fry for 30sec, add tomato paste cook for 1minute
                  Add boiled cholle, salt, with 2cup of water, cover the lid and cook it for 20minutes
                  Garnish with Coriander, onion and lemon
                  Serve hot with Poori.

                    Bibimbap Korean Dish

                    Cooked rice
                    a package of bean sprouts
                    a bunch of spinach
                    2 small size of zucchinis
                    5-7 mushrooms
                    fern brakes (kosari)
                    200 grams of Chicken (about half a pound)
                    1 small carrot, eggs
                    soy sauce, hot pepper paste, garlic, sesame oil,
                    and vegetable oil.

                    Cooking Method
                    Cooked rice.
                    Next, you need to prepare a large platter to put all your ingredients on. Rinse your bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.Put it on the platter.

                    Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter.

                    Slice mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.

                    On a heated pan, put some oil and 200 grams of chicken and stir it till its cook completely. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2 tbs of sugar, a little grounded black pepper, and sesame oil.Put it on the platter.

                    Cut a carrot into strips, sauté it for 30 seconds and put it on the platter. Prepare eggs with sunny side up. Put your rice In a big bowl, and attractively display all your vegetables and meat t. Place the sunny side up egg on the center. Serve it with sesame oil and hot pepper paste.

                    Aaloo Paratha

                    2 medium size Potato
                    1 small size onion
                    2 green chilly
                    few coriander and curry leafs
                    1tbs of mustard seeds
                    1tbs of Turmeric powder
                    2tbs of Vegetable oil
                    2 cup of flour
                    1 cup of curd
                    salt as per taste

                    Cooking Steps
                    Boil potato for 10minutes, it should be well cooked so it is easy to mash
                    chop the onion and chilly in to small pieces
                    heat up the oil in frying pan
                    saute 1tbs of mustard seeds and curry leafs
                    add onion , green chilly and coriander leafs
                    Add Turmeric powder,mash potato and salt then fry for 3min and keep it aside
                    prepare dough using flour
                    make 1 small size of roti and fill the stuffing and close it gently
                    roll it over slightly to make a round shape
                    put paratha in a pre heated pan and cook it both the side using oil/butter
                    take a curd in a small bowl and add little bit of red chilly powder and salt for taste
                    Serve it hot hot with curd and pickle.
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