March 06, 2010
1:55
Healthy Eats: Chickpea and Spinach Salad
» ‎ The Spice Who Loved Me

This is one of my favorite ways to have a salad....with lots of Chickpeas and mixed greens, Spinach especially.

I had this for lunch, and it kept me full for a long time, I didn't even need a snack! This is SO easy, and you can put just about anything in it to keep you satisfied until dinner time!

Here's what I put in it:

2-3 handfuls or more of Baby Spinach leaves
1/2 cup- Canned chickpeas, drained and rinsed really well
1 small sliced red onion
A handful of shredded carrots
Few slices of fresh mushrooms, green peppers, tomatoes, and any other veggies you like!
Few wonton strips ( any flavor you like, and completely optional)
Few croutons, again any flavor and completely optional ( I like my salads to have a little crunch)
A handful of torn romaine leaves, I just threw them in there because I needed to use them up.

Optional add-ins: pineapple, broccoli, corn, cauliflower, cucumbers etc etc! ( have it your way!)

For the dressing, I used a low fat balsamic vinaigrette and added some of my addictive SRIRACHA sauce!
that stuff is amazing on anything! Toss everything together,and NOSH away!

Headache update: I've been Ok with headaches, they are still there, but ever since I have cut down my dairy products by 50%, I find I am better. So, I haven't been having any raw cheese, cold fruit yogurts and milk in large portions. It seems to have helped. The only time I have milk is in my morning tea, the rest of the time, I am sipping on Green teas and my everyday herbal ayurveda teas......lets see if it makes a difference in the long run.
As for exercise, I am still doing Yoga every chance I get, the kids and I had been pretty sick last week so that took a backseat, but I kept up with my "Kapalbhati" breathing everyday. Its been a rainy, wet winter here so walking outside is OUT of the question at this point. Oh well.....Spring and Summer are around the corner anyway!

Thanks for the lovely and supportive emails! I love reading them so keep them coming!

Until next time, be well everyone. Enjoy the weekend.

Comments OFF. Please email me for any questions/concerns regarding this or any post in this blog.
March 05, 2010
0:38
Colds, Coughs and Fevers Oh My............
» ‎ The Spice Who Loved Me

This cold and flu season had certainly caught us in its grip, and we are still dealing with these symptoms......it's been like that for the past little while. Its getting better though! None of the over the counter medicines were doing any good to us so I decided to go with the `gharelu`or home remedies, and they work!

In case you're dealing with such nasty symptoms, here's some help:

Use honey! Honey mixed with dry ginger powder, black pepper and lemon juice is a wonderful and a natural "cough" syrup, without any side effects.

Warm milk mixed with turmeric is a sure fire cure to keep the coughing spells down.

Avoid cold foods, and sip hot water or warm liquids frequently, some suggestions are hot lemon tea, green teas, honey-ginger tea or plain hot water with some lemon and honey. This will keep the nasal passages clear and thin out the mucus.

Be well! Talk to you all soon.I`ll be back with a post and more updates!

Pic courtesy: Jan etching

February 24, 2010
22:45
mix chikki with award
» ‎ Kajal

WOW........my GOD...............surprise for me!!!!!!!!!!!!!!!

Thank you Mriganayani for passing these all award to me I don’t know I deserve it or not but I always try my best but I think I never get enough time for blog friends.........but all blog friends give me nice inspiration with their comment and awards.....thank you once again dear Mriganayani. I read your blog and I got so many different ideas from your recipes and will try some of them also.
Here are the seven things which you like to know about me....
1. I always believe in GOD.
2. If someone asks me the question for any matter then I always tell the truth of the matter. Never think what is effect of that because I know only truth is always win forever.
3. I always thanks to my younger sister because she help me when I really need the help in my life.
4. I always cook my heart.
5. I am very hard working.
6. I nerve like to hurt someone.
7. When I am right and some one blame on me at that time I can’t control myself but know a days I try to control that.

I would like to pass these awards to all these lovely friends of my food bloggers…………
Turpti
Cynthia
Nupur
Laavanya
Jyothi
Latha
Musical
Mix chikki with delicious taste of coconut

Ingredients:
½ cup sesame seeds
½ cup roasted skinless peanuts
¼ cup fresh grated dry coconut
1 cup shred jaggery
2 spoons water

Method:
Step 1: This is roasted red skinless peanuts coz I remove the red skins and break each peanut in to parts so it is easy to spread in chikki.Step 2: Take a mixer bowl and half crush these peanuts in mixer not make like powder.
Step 3: Heat two spoons of water in a kadai or thick pan and add the jaggary in it.
Step 4: Mix the water and jaggery in medium flame and stirring continuously.
Step 5: Melt nicely and when its color is slightly change turn the flame law and then stirring on law flame for few seconds.
Step 6: When its color is slightly change in dark side then add crush peanuts in it.
Step 7: In low flame instantly add sesame seeds in it.
Step 8: Last add the dry grated coconut in it.
Step 9: Mix all these in law flame very quickly and turn off the flame.
Step 10: Grase a tray or any clean surface and roller of roti with oil before start to make chikki.
Step 11: When you turn off the flame spread the material of chikki over the grease surface.
Step 12: Quickly roll the material with roti roller so it becomes thin.
Step 13: Slightly draw horizontal and vertical lines befor it cool.
Step 14: When its cool cut into square pieces.
Step 15: You can also made small ladoo shape if you like.
Step 16: Store in container in cool place.
Note: If you make ladoo shape then it is require that your teeth is healthy to eat chikki......ha ha ha!!!

February 20, 2010
1:57
Winter in our neck of the woods and a Green Goddess Smoothie
» ‎ The Spice Who Loved Me

This is pretty much what my neighborhood has been looking like lately. I do enjoy winter, you know...its the perfect time to reevaluate everything from the seasons past and make new resolutions, improvements and such for Spring renewal.....I do this each winter. I really get a chance to relax more in the winter than the summer...because we're not out and about *that*much. Do you enjoy the winter, or would you rather not deal with it at all??

I apologize for not posting last week, everyone in the family was down with cold like symptoms....and when one gets sick....EVERYONE gets it.
My headaches have been ok.....not too many in the last week, but yeah I had a few....as usual. I am being so careful, but I still don't know what has been causing them. I am seriously considering eliminating dairy products by at least 50%, so that means NO more cold fruit yogurts and hard cheeses on a regular basis. Though I doubt I can cut out my morning masala chai..,NOT happening!
On a positive note, I have switched to Green tea now....YAY! I am no longer ordering coffees from the local drive thrus now....its Green Tea! Lets see if that helps.

I also cleaned out a whole bunch of stuff from the house last week....I got rid of OLD plants, and some junk and de-cluttered the house. I felt so good about it...in a way, these old things were holding on to some "negative" energy from last year so I got rid of it...I am planning to get some new things for the upcoming Spring now and reinforce positive vibes once again in my little home. Yes, I am really into "Feng-Shui" too.

Today, I have a great smoothie recipe for you all, and especially for women. Its called the "Green Goddess".

This is SO healthy, it consists of mainly green fruits and veggies and so the name. Try it for a healthy breakfast or a snack and you will be glad you did!

You will need:
1 small frozen banana, 1 small kiwi, a handful of spinach or kale, 1 small avocado- chopped (optional), a few slices of ginger, and some almond milk or fruit yogurt ( I omitted the yogurt).

You can also add: blueberries, strawberries and other soft fruits for a nice flavor.

Blend all the ingredients into a smoothie and enjoy it fresh...don't wait to drink it though, it tastes a little "off" when consumed later on....just speaking from experience.
Regarding comments, a bunch of readers have emailed me asking my why I no longer have the comments section open. The reason is that I really don't have time to respond to each and every comment that someone posts, and I feel quite bad about it, so this way, if someone has a specific question, they can email me and I can write to them on a more personal level. I hope you all understand!
Till next time, Take care!

February 19, 2010
0:16
Pizza / Deshi Veg Pizza /Pizza without oven
» ‎ Kajal

Deshi Veg Pizza/Pizza without oven

Friends FRIDAY dinner is always good because it is staring of weekend so enjoy to start weekend with pizza.............this is friday chef dish..............................Make pizzas of your choice with these tasty toppings.

Ingredients
6 ready-made pizza bases
4-5 tbsp butter
250 gm tomato puree
3 onion, chopped
3 green chillies
2 cloves garlic
2 tbsp sugar
2 pinches oregano
1 tbsp oil
Salt to taste
For the topping
2 capsicums finely chopped
1 onion finely chopped
100 gm finely chopped cabbage
½ tbsp cumin seeds (optional)
1 tbsp oil
Salt to taste
3 small cube cheese
Method:
Step 1: Remove the skin of garlic and cut the green chillies and place with onion inti mixer bowl.
Step 2: Make a paste with help of mixer.
Step 3: Heat the oil in kadhai in law flame.
Step 4: Add garlic onion and green chillies paste in it.
Step 5: Stirring for two minutes.
Step 6: Add the tomatoes puree and mix well.
Step 7: Add the sugar, oregano and salt and cook for 5 minutes. Remove from the heat.

Method for making topping:
Step 1: Take little oil in another pan.
Step 2: Add cumin seeds and fry for few seconds.
Step 3: Add the finely chopped capsicum and cook for 2 minutes.
Step 4: Then add finely chopped onion and cook for while.
Step 5: When onion becomes soft then add chopped cabbage in it.
Step 6: Add salt to taste and cook in medium flame until they become soft.
Step 7: Turn off the flame and take it side.
Method for making pizza with oven:
Step 1: Take a thick pan or doss maker and grace with little butter.
Step 2: Take ready made pizza base and place over the law flame of pan.
Step 3: Cook for a minute and turn into another side and spread the ready tomato onion material over it.Step 4: Topping with cabbage capsicum and onion material. Add butte in sides of pizza if needed.
Step 5: Place the pizza into another plate and cut into pieces.
Step 6: Sprinkle the grated cheese over ready pizza.
Step 7: Serve hot with pizza sauce.

You can also add most common toppings are boiled corn, panner, and mushroom as par our taste. Also add more garlic and remove onion whatever our choice of taste.

You Can't change your destination overnight, but you can change your direction overnight...Happy Weekend to all my FRIENDS!!!

February 14, 2010
8:59
Some Ayurveda Videos- Drs. Naram
» ‎ The Spice Who Loved Me

Here are a few links to Dr Smita and Pankaj Naram's videos on Youtube for various ailments. ( in Hindi with English Subtitles)

Insomnia: Dr Pankaj Naram

Hormonal Imbalance: Dr Smita Naram

Facial Wrinkles (Gujarati): Dr Smita Naram

Enjoy the Valentine Weekend!
Pic Courtesy: Best Ayurveda

February 13, 2010
18:31
Valentine's Day special....with chocolate Strawberry and Cake
» ‎ Kajal

Strawberry....as a symbole of love to all my FRIENDS...

Chocolate strawberry.....

Recipe of Cake...click HERE...
Milk Chocolate Cake....
Dark Chocolate Cake...
Amul ready made dark chocolate use here....

Double boiling method with water... Apply over the cake... Decorate with stripe of fry potatoes chips and chocolate heart...

LOVE TRAIN....

History & Traditions
The holiday of Valentine's Day probably derives its origins from the ancient Roman feast of Lupercalia. In the early days of Rome, fierce wolves roamed the woods nearby. The Romans called upon one of their gods, Lupercus, to keep the wolves away. A festival held in honor of Lupercus was celebrated February 15th. The festival was celebrated as a spring festival. Their calendar was different at that time, with February falling in early springtime. One of the customs of the young people was name-drawing. On the eve of the festival of Lupercalia the names of Roman girls were written on slips of paper and placed into jars. Each young man drew a slip. The girl whose name was chosen was to be his sweetheart for the year Legend has it that the holiday became Valentine's Day after a priest named Valentine. Valentine was a priest in Rome at the time Christianity was a new religion. The Emperor at that time, Claudius II, ordered the Roman soldiers NOT to marry or become engaged. Claudius believed that as married men, his soldiers would want to stay home with their families rather than fight his wars. Valentine defied the Emperor's decree and secretly married the young couples. He was eventually arrested, imprisoned, and put to death Valentine was beheaded on February 14th, the eve of the Roman holiday Lupercalia. After his death, Valentine was named a saint. As Rome became more Christian, the priests moved the spring holiday from the 15th of February to the 14th - Valentine's Day. Now the holiday honored Saint Valentine instead of Lupercus
HISTORY OF THE VALENTINE'S DAY SYMBOLS
History of Valentine's Day Roses'Oh, my love is a red, red rose' ~ Poets and scholars have likened the beauty of their sweethearts to that of roses. Rose, as the queen of flowers, symbolizes peace and war, love and forgiveness. Valentine's Day is a time to send flowers and gifts to your loved ones but beware! Some of these beautiful messengers may transmit wrong messages. Take the most common flowers, roses for instance.
There are formal meanings of different coloured roses in some cultures. Each of these meanings is still used in society today, so choose your colour with care. White roses are for true love and purity of the mind.
Red roses are for love and passion.
Yellow roses are for friendship. Black roses mean farewell. Pink roses mean friendship or sweetheart. History of Valentine's Day Cupid
Cupid, the mischievous son of the Goddess of Love, Venus, is supposedly responsible for people falling in love. According to the myths, anyone being hit by Cupid's arrow falls in love with the first person he/she sees. His mischievous intentions have led to some entertaining situations in various legends. Cupid in the Roman mythology has Eros, the son of Aphrodite, as his counterpart in the Greek Myths. The names of both these Gods are used synonymously with the concept of love today.

History Of Love Knot
Young women in strict Muslim households used to send their pledges of love to young men through messages woven through the knots of a carpet in an Arab tradition. This tradition of sending messages through the knots gave birth to the concept of love knots that continues to this day.
History Of Valentine's Hearts
To a beloved, there is no symbol as important as the heart. To give someone one's heart means to give to him or her one's whole being, for the heart is at the center of one's existence. The heart stands for the most profound and noblest of human emotions- that of love. Through ages, it has inspired millions to rise above the mundane cares and to get lost in the thought of their beloved. Thus a heart, pierced by the cupid's arrow, has become the most famous of the valentine's symbols.
Love, Wealth, or Success? A woman came out of her house and saw 3 old men with long white beards sitting in her front yard. She did not recognize them.
She said “I don’t think I know you, but you must be hungry. Please come in and have something to eat.”
“Is the man of the house home?”, they asked.
“No”, she said. “He’s out.”
“Then we cannot come in”, they replied.
In the evening when her husband came home, she told him what had happened. “Go tell them I am home and invite them in!” The woman went out and invited the men in.
“We do not go into a House together,” they replied. “Why is that?” she wanted to know. One of the old men explained: “His name is Wealth,” he said pointing to one of his friends, and said pointing to another one, “He is Success, and I am Love.” Then he added, “Now go in and discuss with your husband which one of us you want in your home.”
The woman went in and told her husband what was said. Her husband was overjoyed. “How nice!!”, he said. “Since that is the case, let us invite Wealth. Let him come and fill our home with wealth!” His wife disagreed. “My dear, why don’t we invite Success?” Their daughter-in-law was listening from the other corner of the house. She jumped in with her own suggestion: “Would it not be better to invite Love? Our home will then be filled with love!” “Let us agree to our daughter-in-law’s advice,” said the husband to his wife. “Go out and invite Love to be our guest.”
The woman went out and asked the 3 old men, “Which one of you is Love Please come in and be our guest.” Love got up and started walking toward the house. The other 2 also got up and followed him.
Surprised, the lady asked Wealth and Success: “I only invited Love, Why are you coming in?” The old men replied together: “If you had invited Wealth or Success. The other two of us would’ve stayed out, but since you invited Love. Wherever He goes, we go with him.
Wherever there is Love, there is also Wealth and Success!!”
Happy Valentine day to all my blog friends!!!

February 11, 2010
2:08
Headache and Food Diary - Yogurt vs Migraines- a connection?
» ‎ The Spice Who Loved Me

So many wonderful readers have given me tips lately on controlling these headaches of mine, I'd like to tell you that I really appreciate it!
One reader asked me to look into yogurt- something that I have almost every morning, to see if it triggered any headaches later in the day, and sure enough, the day that I did have some yogurt, I DID get the pain!

I am going to turn this into a personal study and chart the results for 2 weeks just to make sure.

This is what I had yesterday:

Breakfast: Masala Chai at 600am

Mid morning snack- Fruit Yogurt with Flax Seeds and Strawberries and herbal tea with the daily vitamin supplements.Lunch: Greek Salad Pita with other toppings Afternoon tea: Tetley Tea and a couple of chakris

Dinner: Indian fare: Yogurt rice and a tiny bit of mango pickle...
( no headache after the yogurt rice, though- weird)

I felt the head pain later in the afternoon, around 230-300pm.....and I was tempted to have coffee from the Tim Horton's chain, but resisted and had homemade tea instead along with some chakris. Yay!

That helped some...but the pain lingered a bit and I finally massaged some GHEE around the temples to cool off whatever was happening in the head! it worked!

I headed off to bed at 1015 after my favorite show " The New Adventures of old Christine" I *love* that show!

So, over all, an OK day...I hate it when these headaches pop out of no where. I'll be back with an update later! till then, take care!

February 10, 2010
0:47
Methi Thepla (Fresh Fenugreek Paratha ),Honest Scrap Award
» ‎ Kajal

Very very tasty and spicy.........:-)
Ingredients for making Paste of methi leaves:
A bunch of fresh green methi (fenugreek) leaves
9-10 fresh green chillies
Method of making mixer of methi leaves:
Step 1: Wash the leaves of methi with water twice.
Step 2: Cut the green chillies and remove the seeds.
Step 3: Place methi leaves and green chillies into mixer bowl.
Step 4: Grind it and make paste not much smooth and just crush it. (Add little ¼-cup water if requires to grind)Ingredients for paratha:
2 tbsp sesame seeds
1 tbsp lemon juice (or yogurt)
3 cups wheat flour
1 tbsp sugar (optional)
2 tbsp oil
Salt to taste
Butter or oil for frying
Method of making paratha:
Step 1: Take a big plate for making dough and add green mixer of methi leaves and add lemon juice, oil, sesame seeds and salt to taste.
Step 2: mix all this ingredients very well.
Step 3: Add the wheat flour and making slight stiff dough. It is doesn’t require to add water, If so then left some of the flour.
Step 4: If you like then you add 2-tbsp curd (Yoghurt) for more taste or as option of lemon juice. Step 5: If you aloe to rest this dough for 15 minutes then it’s become smooth and after that it is easily puff.
Step 6: Make medium size bolls and roll it about 5” diameter with help of roller.
Step 7: Heat the thick pan and place the methi thepla over it.
Step 8: Cook in low flame for one minutes.
Step 9: Turn another side and cook on medium flame until golden patches.
Step 10: Spared the oil (or butter) on top side and turn on other side.
Step 11: When you turn on another sides then it become puffy if the flame on medium heat.
Step 12: Fry both sides till light brown.
Step 13: Repeat the same procedure for the remaining dough.
Step 14: Serve hot in Breakfast with tea.
If you like to serve in dinner than it is always good with tomato curry (or any curry with tomato gravy) and lemon pickles.
Note: You also add fresh coriander leaves in it to become testier and reduce the bitterness of fenugreek.

Wise Quotes:

No man in this world is rich enough to buy his own PAST.
Enjoy each moment before it gets beyond reach.....................!!!
Thanks you very much to Mina the Princess of her college…from give-me-some-spice, nominating my blog for the The Honest Scrap Award

According to the award rules, I now have to tell you 10 honest things about myself and pass on the award to 10 fellow food bloggers who are honest in their approach to blogging.So here goes: 10 honest things about myself:
1. I was learn blogging from my younger sister. I am really very thankful to my sister. Also her husband….
2. I like to observe the people when they make any item by hand. I have captured the picture in my mind. These habits always help me when I made any item.
3. I have great passion for making food.
4. I like to go to functions and visit all the friends and family members. I also like they all come at my home. I like to wear saree in party.
5. I am very sensitive person I am also cry in movie.
6. I like visit old historical place.
7. I don’t make friends easily. I have very few friends but when I have friend one time then they are my forever friend.
8. I like truth speaker people.
9. In my work place everyone trusts me because I always help people when they are in struggle.
10. Everyone like to become my friend.....because I always do something special for others. I found very few people who help me so I always think opposite if they can’t help me than I am always first to help others.
And I would like to pass on this award to bloggers behind the following blogs:
1. Zobar
2. Vanamala
3. Ushaprshanth
4. Swapna
5. Susan
6. Shyam
7. Shanti Bhanu
8. Ruchii
9. Manjula
10. Rahin
0:47
Methi Thepla (Fresh Fenugreek Paratha ),Honest Scrap Award
» ‎ Kajal

Very very tasty and spicy.........:-)
Ingredients for making Paste of methi leaves:
A bunch of fresh green methi (fenugreek) leaves
9-10 fresh green chillies
Method of making mixer of methi leaves:
Step 1: Wash the leaves of methi with water twice.
Step 2: Cut the green chillies and remove the seeds.
Step 3: Place methi leaves and green chillies into mixer bowl.
Step 4: Grind it and make paste not much smooth and just crush it. (Add little ¼-cup water if requires to grind)Ingredients for paratha:
2 tbsp sesame seeds
1 tbsp lemon juice (or yogurt)
3 cups wheat flour
1 tbsp sugar (optional)
2 tbsp oil
Salt to taste
Butter or oil for frying
Method of making paratha:
Step 1: Take a big plate for making dough and add green mixer of methi leaves and add lemon juice, oil, sesame seeds and salt to taste.
Step 2: mix all this ingredients very well.
Step 3: Add the wheat flour and making slight stiff dough. It is doesn’t require to add water, If so then left some of the flour.
Step 4: If you like then you add 2-tbsp curd (Yoghurt) for more taste or as option of lemon juice. Step 5: If you aloe to rest this dough for 15 minutes then it’s become smooth and after that it is easily puff.
Step 6: Make medium size bolls and roll it about 5” diameter with help of roller.
Step 7: Heat the thick pan and place the methi thepla over it.
Step 8: Cook in low flame for one minutes.
Step 9: Turn another side and cook on medium flame until golden patches.
Step 10: Spared the oil (or butter) on top side and turn on other side.
Step 11: When you turn on another sides then it become puffy if the flame on medium heat.
Step 12: Fry both sides till light brown.
Step 13: Repeat the same procedure for the remaining dough.
Step 14: Serve hot in Breakfast with tea.
If you like to serve in dinner than it is always good with tomato curry (or any curry with tomato gravy) and lemon pickles.
Note: You also add fresh coriander leaves in it to become testier and reduce the bitterness of fenugreek.

Wise Quotes:

No man in this world is rich enough to buy his own PAST.
Enjoy each moment before it gets beyond reach.....................!!!
Thanks you very much to Mina the Princess of her college…from give-me-some-spice, nominating my blog for the The Honest Scrap Award

According to the award rules, I now have to tell you 10 honest things about myself and pass on the award to 10 fellow food bloggers who are honest in their approach to blogging.So here goes: 10 honest things about myself:
1. I was learn blogging from my younger sister. I am really very thankful to my sister. Also her husband….
2. I like to observe the people when they make any item by hand. I have captured the picture in my mind. These habits always help me when I made any item.
3. I have great passion for making food.
4. I like to go to functions and visit all the friends and family members. I also like they all come at my home. I like to wear saree in party.
5. I am very sensitive person I am also cry in movie.
6. I like visit old historical place.
7. I don’t make friends easily. I have very few friends but when I have friend one time then they are my forever friend.
8. I like truth speaker people.
9. In my work place everyone trusts me because I always help people when they are in struggle.
10. Everyone like to become my friend.....because I always do something special for others. I found very few people who help me so I always think opposite if they can’t help me than I am always first to help others.
And I would like to pass on this award to bloggers behind the following blogs:
1. Zobar
2. Vanamala
3. Ushaprshanth
4. Swapna
5. Susan
6. Shyam
7. Shanti Bhanu
8. Ruchii
9. Manjula
10. Rahin

February 05, 2010
11:34
Daily Eats: Spring Onion-Eggplant Curry
» ‎ The Spice Who Loved Me

This recipe is SO easy, and on evenings when you have nothing planned, this comes in handy for a quick supper, provided you have the ingredients at hand, of course!

Who says supper has to be a four-course meal each time, there are days when I just whip up a quick sabji and some parathas/rotis, and dinner is served! Save this recipe for such busy nights then!

Spring Onion-Eggplant Curry:
2-3 bunches of Spring Onions- washed, and chopped
2-3 Japanese Eggplants or 1 large regular eggplant- Chopped
1-2 tomatoes- chopped
1-2 garlic cloves- grated
1 inch piece ginger-grated
1 tbsp-Oil
1 tsp- Cumin Seeds
Salt, a pinch of sugar, turmeric, chili powder, dhani-jeera powder to taste
Garam masala, Cilantro (optional)

In a pan, heat the oil and add the cumin seeds. When they sizzle, add the tomatoes and ginger. Stir well and after a few minutes, add the Spring Onions along with the eggplants. Cover and let it cook without adding any seasonings at this points. After 5 minutes, open the lid and add the turmeric, chili powder, salt, sugar, dhania-jeera powder and the grated garlic. Stir and cook until really done well. Sprinkle garam masala on top along with the Cilantro. Serve hot!

Serving Suggestions: Phulkas/Parathas, Yogurt/Lassi, Cut Onions and pickles.

Headache Update: I am happy, 2 days with NO headaches! Lets hope it stays that way. Thanks for all those who emailed me some wonderful suggestions.

Comments OFF. Please email me for any queries/suggestions. Thanks.

1:09
Peas-Carrot Capsicum curry with onion tomato gravy
» ‎ Kajal

Ingredients for curry:
1 cup fresh green peas
½ cup peel and long cut carrot
½ cup cut pieces of capsicum
14 tbas turmeric powder (haldi)
1 tbsp red chilli powder (mirch powder)
12 tbsp gram masala
12 tbsp mustard seeds (rai)
1 tbsp cumin seeds (jeera)
¼ tbsp asafetida powder
3 tbsp oil
Sugar optional
Salt to taste

Ingredients for gravy:
3 medium size tomatoes
2 medium size onions
Small piece of ginger
8-9 pieces of garlic

* Peel the onion and ginger and cut into medium size pieces.
* Cut tomatoes and remove the skin of garlic and place all this into mixer of bowl.
* Grind it and make gravy. Add little water if required.
Method of making curry:
Step 1: Heat the oil into cooker and add mustards seeds.
Step 2: When the seeds crackle, add the cumin seeds, and asafetida powder.
Step 3: Add the cut carrot and capsicum pieces in it.
Step 4: Sauté on a medium flame for few seconds.
Step 5: Then add fresh green peas and mix well.
Step 6: Turn the flame law and add the tumeric powder, red chilli powder, sugar (optional) and salt to taste.Step 7: Add the tomato-onion gravy and then add 14 cup of water. (approximate)
Step 8: Then add ½ tbsp gram masala and mix well.
Step 9: Pressure cook for only one whistle on medium flame.
Step 10: Wait for 5 minutes and then open the lid of cooker.
Step 11: Place into serving bowl.
Step 12: Garnish with coriander leaves and serve hot with triangle shape paratha, lemon aachar, papad and curd. :-)
As women, when the missing gets too overwhelming, you can just let your tears fall and still your heart squeezes in pain. You wonder how long it will be before you can be in your lover's arms again... And the smallest thing can just spark off the ache of absence and tears will just spring to your eyes uncontrollably.

February 03, 2010
0:03
Feb.02, Food and Headache diary
» ‎ The Spice Who Loved Me

An Ok day today, no headache as such, but I still had that nagging pain that lasted around a half hour or so which felt really strange. But it wasn't so bad as it has been for the past week so I was happy! :)

Here is a breakdown of today's meals:

Breakfast: Special K cereal with 2% milk and multi-vitamins. I take Vitamin D, Omega3, and Calcium in the morning.
Pic: google

Lunch: Pita Sandwich with Lettuce, Peppers and some low fat sauce on the inside, I used very little.

Snack: Some dry toast and some India tea with Splenda

Dinner: Leftovers from last night- Okra Shaak and Chapatis

Before I headed off to bed around 1030pm, I had some triphala tea in warm water along with my daily women's multivitamin. Triphala is supposed to remove the toxins in the body, I have been using this for a long time now and it does work well for me. Always check with your doctor before starting any new supplements though. What works for me may not necessarily work for you.
See you tomorrow with another update.
February 01, 2010
14:45
Food and Headache diary: Feb. 01.2010
» ‎ The Spice Who Loved Me

My day started off well overall....no headaches all day until 400pm. I don't know what triggered it, but I was getting a dull pain, then it became worse as the evening rolled around, I was so careful about what I ate today and even captured everything on the camera to remind myself of what I had all day. So, here I am, still sitting with a head pain....I just finished having a cup of herbal tea with triphala and ginger, and also had a hot shower...hopefully this will help!

Here's the recap of the meals I had:

Breakfast: Green Tea and Yogurt

Mid Morning: Ginger herbal tea

Lunch: Raisin Bran with Milk

Dinner: Okra Curry, Daal, Chapati, Cabbage Carrot salad and Aamras

A busy day today, and it will be much the same tomorrow....hopefully the headaches will keep away. I will be posting as often as I can here, and I promise to post recipes here too since this IS a food blog.

G'night!

Comments OFF. Please email me for any questions/queries on this or any post in this blog. Thank You.
January 31, 2010
14:20
Headaches and Ayurveda.....
» ‎ The Spice Who Loved Me

My headaches have been with me ever since I was a little kid, and they have bothered me tremendously....I have had several tests done, but not much has come out of it. I have had to endure these headaches/migraines and have tolerated them so far..... but I'll never accept them.

Ayurveda plays a big role in my life, I drink herbal teas each day, practice Kapalbhati, and do Yoga poses, or at least try to!
Instead of starting another blog, I am going to document some remedies and food diary here...I tried to run two blogs at once, and its been too much. Several readers who used to follow my other blog have asked me to resume, and so here I am. I hope I can be of some help to those readers who are in the same boat.

I have had a BAD headache all day today, and finally, I decided to tackle it by looking up some Ayurvedic remedies. I massaged my head with some coconut oil in my hair, and my temples. Though the smell of the warm oil made it feel a tad worse, the massage really helped. I am also going to make myself some caffeine free herbal tea with hot water, ginger, tripahala, and ajwain along with some cinnamon. Hopefully this will help.

I checked my blood pressure, it was 115/85 at 500pm.

Today's meal included:

Breakfast: Masala Chai
Lunch: Cereal Chewda and some juice
Dinner: Chana daal and some rice

I wasn't in the mood to eat anything because of the head pain.....maybe tomorrow I can make myself a decent breakfast. I know sometimes, this can be a part of the problem when you don't eat enough, but I tend to feel nauseous so I'd rather not eat when I have a headache.

Hopefully tomorrow will be a better day!

Ayurveda Migraine remedy- Smita Naram (Gujarati)

Comments off. Please email for any questions. Thanks.

pic: icakusa.com
January 23, 2010
6:06
Sunday Dinners: Kadhai Paneer
» ‎ The Spice Who Loved Me

Another Paneer recipe, are you surprised? I hope not! You know I love Paneer. Since I hadn't blogged about this particular recipe, I thought I'd share it with you all. Here is how I make this Paneer classic. This is especially for the newbies in the kitchen.

Kadhai Paneer Ingredients:

Paneer- 1 block, sauteed in a frying pan and cubed ( immerse in cold water after sauteeing to keep it soft)
Green Peppers- 2, chopped or sliced thin

Onion- chopped or sliced
Ginger-Garlic-Chili Paste
Tomatoes chopped 2-3 big ones
Coriander powder – 2 tbsp
Chili powder -1 tsp or to taste
Kasoori Methi –1- 2 tbsps
Chopped Cilantro – per your taste
Oil – as needed
Ghee or oil – 1 tsp
Salt – to taste

Garam Masala- to sprinkle on top

Heat ghee or oil in a pan and saute the onion and the green peppers for a few minutes. Now add the garlic,ginger and chilli paste to the pan.Stir in chilly powder and coriander powder.Then add the tomatoes,mix well and cook until tomatoes literally disintegrate into the pan and the oil separates. Add kasuri methi and salt and stir them together. Add the paneer cubes and mix well,cover the pan with a lid and simmer for few minutes.Now add chopped coriander leaves and the garam masala, stir and switch off the heat. Serve with your choice of sides. I suggest some hot chapatis/parathas, raita, and a saucy curry and rice for a filling meal.

Some different flavor options to try with this recipe:

-Add some cream or evaporated milk to the sauteed tomatoes for a creamier version. Add some Cardamom powder for a heady aroma.
-Add some rosemary or mint to this for a delicious change.
-Add coconut milk for a "korma" like flavor.
-Add Fennel seeds and Shahi Jeera in the tadka for a subtle flavor and aroma.

Comments OFF. Please email for any questions on this or any other recipe in the blog, Thank You.
January 21, 2010
7:01
Dinnerware and Tablescapes......
» ‎ The Spice Who Loved Me

Are you looking for some great deals on Silverware, and Dinnerware? Here is a great site to find it all in one place! Check out these beautiful sets of Flatware that is sure to impress!

If you are looking for fine tableware, formal or informal, there are some wonderful options out there. Our friends at Pfaltzgraff have been providing the consumers with great deals and varieties for the home for almost 200 years!

The Superbowl is coming up, why not have a look at this great collection of tableware that will make any Superbowl celebration a hit! Be sure to look at the other great tablescapes for many great ideas year around.

Whatever your taste, you are sure to find it all here from your friends at Pfaltzgraff.

Picture Courtesy:

Pfaltzgraff - Patio Garden Collection
and Napoli Canister Collection

January 09, 2010
17:18
Sev Khaman/ Sev Khamani
» ‎ Kajal

Sev Khaman
First we make Khaman Dhoklas...A famous snack sold in every street of Gujarat, it is no longer restricted to the region. It is readily available in every part of the country. People love these yummy dhoklas as a breakfast, snack or as a farsaan in the lunch or dinner menu.

Ingredients for Khaman Dhoklas:
2 cup besan (Bengal gram flour)
112 cup buttermilk
3 tbsp sugar
4 finely chopped green chillies
1 tbsp ginger paste (optional)
½ tbsp turmeric powder for nice color
½ tbsp fruit salt
Salt to taste
1/4 tbsp oil for greasing

Ingredients for tempering:
1 tbsp oil
1 tbsp sugar
2 green chillies, finely chopped
1 tbsp mustard seeds ( Rai / Sarson)
1 tbsp sesame seeds (optional)
½ tbsp asafetida (Hing)
5 to 6 curry leaves (Kadi patta)

For the garnish
2 tbsp freshly grated coconut

Method of making Khaman Dhokla:
Step 1: Combine the Bengal gram flour with buttermilk and mix well adding warm water if required to make a good consistency of batter. Keep aside for 5-6 hours.
Step 2: Add the finely chopped green chillies, salt, sugar, and turmeric powder.
Step 3: Mix all these ingredients with batter.
Step 4: Just before steaming, add the fruit salt and add 1 tbsp of water over it if required.
Step 5: When the bubbles form, mix gently. Prepare the steamer for dhokla.
Step 6: Pour the batter immediately into a greased thali and shake the thali clockwise to spread the batter in an even layer.
Step 7: Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked.
Step 8: Cut into square pieces and keep aside.
Step 9: Take small vassal and mix the sugar with half cup of water.
Step 10: Heat the oil in small pan and add the mustard seeds, when seeds crackle, add chopped green chillies and asafoetida.
Step 11: When chillies fry then add curry leaves.
Step 12: Add the sugar water in it and sauté on a medium flame for few seconds.
Step 13: Remove from the flame, pour this tempering over the dhoklas.
Step 14: Serve immediately garnished with grated coconut.
Sev Khaman/ Sev Khamani

This recipe was invented from the Khaman Dhoklas!!!
They are crumbled, tempered with garlic-ginger and mixed with pomegranate seeds and coconut. Serve garnished with sev and relish its unique flavour. Those who do not like garlic can omit it.
Ingredients:
20 pieces of khaman dhoklas
1 tbsp oil
2 tbsp cumin seeds (jeera)
2 tbsp finely chopped ginger- garlic (lehsun, optional)
A pinch of asafetida (hing)
½ cup pomegranate seeds (anardana)
2 tbsp chopped coriander (dhania)
2 tbsp grated coconut
¼ cup Bengal gram sev for recipe click here

Method:
Step 1: Crumble the khaman dhoklas in a bowl and keep aside.
Step 2: Heat the oil in a small pan and add the mustard seeds. When the seeds crackle, add the garlic paste and asafetida and sauté on a medium flame for a few seconds.
Step 3: Pour this tempering over the crumbled dhoklas and mix well.
Step 4: Garnish with the pomegranate seeds, coconut, and sev.
Step 5: Serve immediately.
4 Basic Things For A True And Ever Lasting Relationship

These four ingredients can be used in every sort of relationship. If you want them to be long lasting..They are as follows...1) TrustYou have to trust the person with whom u want to have relationship2) RespectYou should respect each other.3) CompromiseThe two of you must compromise in different matters.
4) PatienceThe important one..both of you should remain patient and take decisions after a deep thinking on every matter.

January 07, 2010
2:26
Simple Suppers: Green Bean-Potato Sabzi
» ‎ The Spice Who Loved Me

A simple recipe this time, Potatoes with fresh Green Beans for a quick meal on the go. I've always liked Green Beans but I really hate it when they lose their green color as they are cooked. So many nutrients are lost when they are cooked to death- literally. Even the taste changes, and its just a big mess. I wanted to come up with a recipe that would retain the color at least partially so I made part of this recipe in the microwave, and I was quite pleased with the results! The beans were vibrant with a slight crunch to them and the potatoes were nicely browned. The aamchoor and garam masala tasted just right.

Here is the recipe, very helpful when you're short on time.

Green Beans-Potato Sabzi:

1 packet- fresh green beans- washed, trimmed and chopped any way you like
1 small white onion- chopped
1 potato- cook in microwave for 4 mins and chop

1 tbsp- Oil
1 tsp- Cumin Seeds,
A pinch- Asafoetida
1 tsp- Garam Masala
1 tsp- Aamchoor Powder ( dried Mango powder)
1 tsp- turmeric, chili powder and coriander powder
Salt- to taste

In a pan, heat the oil,and add the asafoetida, now the cumin seeds. Wait till they sizzle and add the chopped onions. Cook for a few minutes until they get translucent. Add the potatoes and the beans and fry for 2 minutes. Now add the seasonings and stir well. Transfer everything into a Microwave safe serving dish. Cook for 8-10 minutes or until soft. Serve hot.

Serving Suggestion: Chapatis, Yogurt, Moong Daal and Rice.

Comments OFF. Please email me if you have a specific question on any recipes. Thanks.

January 02, 2010
20:26
Mix vegetable Curry
» ‎ Kajal

Ingredients:
1 large chopped onion
1 big size tomato cut in cub
2 medium size potato peel and cut in to cube
3 small size brinjal (baingan/ Ringna) cut into cub 1 cup chopped green fresh papdi (broad beans/valor)
1 small peel and cut carrot (gajar)
4 tbsp oil
1 tbsp mustard seeds
1 tbsp cumin seeds
1 tbsp garlic paste with red chilli powder
½ tbsp turmeric powder
A pinch of asafetida (hing)
Salt to taste
Water- as required

Method:
Step 1: Heat the oil into cooker and add mustards seeds.
Step 2: When the seeds crackle, add the cumin seeds, asafetida and garlic red chilli powder paste.
Step 3: Add the onion pieces and sauté on a medium flame for few seconds.

Step 4: Then add pieces of potatoes, carrot, and tomato and mix well.

Step 5: Last add the brinjal pieces and chopped broad beans (papdi).

Step 6: Turn the flame law and add the turmeric powder and salt to taste and mix well.

Step 7: Cook for while and then add ¼ cup (approximate) of water.

Step 8: Pressure cook for three whistles. Two whistles on full flame and one in law flame so curry cooks well.
Step 9: Wait for 4-5 minutes and then open the cooker.

Step 10: Place into serving bowl
Step 11: Serve hot with curd, aachaar and roti.:)

What's Love?
When you are together with that special someone, you pretend to ignore that person. But when that special someone is not around, you might look around to find them.
At that moment, you are in Love.
Although there is someone else who always makes you laugh, your eyes and attention might go only to that special someone.Then, you are in love.
Although that special someone was supposed to have called you long back, to let you know of their safe arrival,your phone is quiet.
You are desperately waiting for the call!At that moment, you are in love.
If you are much more excited for one e-mail from that special someone than other many e-mails,you are in love.
When you find yourself as one who cannot erase all the emails or SMS messages in your phone because of one message from that special someone,you are in love.
When you get a couple of free movie tickets, you would not hesitate to think of that special someone.Then, you are in love.
You keep telling yourself, "that special someone is just a friend", but you realize that you can not avoid that person's special attraction. At that moment,you are in love.No mater how softly you whisper a prayer, God surely listens, understands and knows the hopes and fears you keep in your heart. For when you trust in His love, miracles happen!

December 31, 2009
4:33
Gujarati Series: Khandvi and New Year Wishes......
» ‎ The Spice Who Loved Me

Khandvi is the one thing that I had always been afraid of making, I had heard so many stories that it was one of the hardest things to make, one that could easily be messed up if you didn't have the right consistency and all.....and all this really put me off from making Khandvis. I browsed through various other sites and blogs and finally found a recipe that really made it seem easy....and try, I did. It was a success!
In case, you've been in this boat, here is the very easy recipe for this wonderful treat. I got this recipe from Kajal of Kajal Dreams. She had a wonderful tutorial on khandvi which is easy to follow as you cook along.

Khandvi Rolls:

You will need:

1 cup Chickpea flour (besan)
2 cups buttermilk ( 1 cup yogurt plus 1 cup water)
1 tbsp red chilli powder (optional)

Salt To Taste
To temper:

2 tsp Oil
2 tsp Sesame seeds
1 tsp Mustard seeds
1 tbsp Coriander/Cilantro- finely chopped
1 green chili- chopped
Two large cookie sheets- greased (inverted) or two steel thalis, which I used.

Mix the flour, salt and the buttermilk mix to the flour. You can add chopped chilies and ginger to the batter. I left it out this time. Mix really well into a smooth batter. Heat the pan and add the batter, stirring constantly, I used a whisk which made this easier. You have to keep stirring this batter so that it doesn't stick to the bottom.

Once you see the batter start to cook, keep an eye on it and check to see if the 'raw' besan taste is gone. Try not to get the batter too thick otherwise it will not spread as thin as you would like it.This will take around 5-7 minutes.
Turn the heat off and now, work quickly. Spread the batter onto the cookie sheet or thali and use a spoon to spread it into a thin batter. Spread in one direction if using a cookie sheet and a circular pattern if using a thali. You may sprinkle some coconut and cilantro on the spread at this point.

Let this cool for 5 minutes. Cut strips with a pizza cutter or knife and then start to roll.

When all the khandvis are rolled, get ready to temper them. Heat the oil in a pan, when it is hot, add the mustard seeds, chopped chilies and sesame seeds. Pour the mix over the rolled khandvis. Garnish with chopped cilantro, coconut and a splash of lime juice (optional). Enjoy!

Best Wishes to all for 2010. I hope the New Year brings a lot of joy and peace to all. Happy New Year!

Comments OFF. Please Email me directly for any questions/queries. Thank you.

December 30, 2009
23:43
Palak Paneer
» ‎ Kajal

We will open the book. Its pages are blank. We are going to put words on them ourselves. The book is called Opportunity and its first chapter is New Year's Day..... Delicious dish of Spinach with paneer....Cube of cottage cheese simmered in a rich spinach gravy. A perfect dish for Sunday lunch when everybody is in the mood for a lavish meal before an afternoon rest……:) Recipe for microwave cooking...
Ingredients:
300 gm Palak (spinach)
100 gm paneer
2 medium size onions
4-5 fresh green chillies
1 piece of ginger
1 tbsp garam masala
½ tbsp coriander+cumin seeds powder
¼ tbsp turmeric powder (haldi)
3 tbsp oil
Salt to taste Method:
Step 1: Wash & drain the water from Spinach. Chopped them coarsely.
Step 2: Cut the paneer into thick strips and keep aside.
Step 3: Place the chopped spinach on a microwave safe dish.
Step 4: Microwave on high for 2 minutes.
Step 5: When all the leaves is become soft Blend in a liquidizer to a smooth puree and keep aside.Step 6: Peel the onion. Coarsely chopped the onion, green chillies and ginger piece.
Step 7: Blend the onion green chillies and ginger to a smooth paste.
Step 8: In microwave safe bowl, add the oil and the ground paste of onion.
Step 9: Microwave on high for one minute.
Step 10: Add coriander+ cumin seeds powder, turmeric powder, garam masala and salt to taste.
Step 11: Add the spinach puree and mix well. Step 12: Microwave on high for 5 minutes.
Step 13: Add the paneer cubs, and mix well.
Step 14: Microwave on high for a minute.
Step 15: Serve hot with Roti , jeera rice and dal...great meal for sunday...enjoy it:)
I thank God I'm rich not with money but with people like you. I may not have the most expensive things but I've got a most precious gem. a friend like you.
If all my friends were to jump off a bridge, I wouldn't jump with them; I'd be at the bottom to catch them. :)
December 27, 2009
11:29
Poha Khaman/Instant Poha Khaman
» ‎ Kajal

Khaman is favourite farsaan…usually the khaman are made from gram flour or chana dal but Here I have experimented with poha with milk. Once you taste this khaman, I am sure you will be tempted to try more!!!

Ingredients
1 big bowl poha (Poached Rice or Beaten Rice)
12 bowl milk
7-8 green chillies
1 piece of ginger
11/2 lemon
3 tbsp sugar
½ tbsp turmeric powder
3 tbsp oil
Salt to taste
For the tempering:
2 tbsp oil
1 tbsp mustard seeds
For the garnish:
2 tbsp chopped coriander (dhania)
1 tbsp dry coconut powder
Method:
Step 1: Finely chopped the green chillies without seeds and grated the ginger. Keep aside.
Step 2: Wash the thick poha with cool water until moistened, turn poha over with your hand to ensure all poha is damp, but not soggy.
Step 3: Heat the milk in big heavy bottom pan and add the sugar, salt, and turmeric powder for nice color.Step 4: When the milk is boiled, add the moist poha, lemon juice, mix well and sauté on low flame, while stirring continuously.
Step 5: In other small pan heat the oil, add the grated ginger and green chillies.
Step 6: Sauté on a medium flame for a few seconds.
Step 7: Remove from the flame and pour this tempering over the boiled poha on other flame.
Step 8: Stirring continuously, when the the pohas soak all the milk and is becomes a thick consistency turn off the flame.
Step 9: Place immediately into a greased thali evenly to make a uniform layer using a spatula while the batter is still hot.
Step 10: When cool cut the Khaman into square pieces.
Step 11: Heat the oil in small pan.
Step 12: Add the mustard seeds, when the seeds crackle, remove from the flame.
Step 13: Pour this tempering over the khamans and garnished with coriander and coconut.
Step 14: Serve immediately.
Message for coming year...
The Old Year has gone. Let the dead past bury its own dead. The New Year has taken possession of the clock of time. All hail the duties and possibilities of the coming twelve months!
December 18, 2009
17:01
Peanut Chikki
» ‎ Kajal

Merry Christmas to all my Friend....Enjoy your day with lots of fun!!!
Santa the Magical Person
Christmas is a very special time for many children -- the day presents are left by a magical person.
Christmas is the time of year that children from all over the world await with wide-eyed anticipation. Brightly wrapped packages are left under the Christmas tree or in a sack at the end of their bed. But how do the gifts get there? Who puts them there? Most children, faced with this line of questioning, will barely contain their excitement when they describe a jovial elderly gentleman in a big red coat and a large white beard.
Make a wish dear children.....Santa is on the way of your home….However, most of his illustrations added to what is now the modern day concept of Santa. Among his additions to the story were the following:
* Santa lived at the North Pole (thus, making him a “citizen of the world.”)
* He wore fur suits
* Elves assisted in his toy workshop
* Children wrote Santa letters
* He kept a list of all who were “naughty or nice”
* Bad children were not rewarded with gifts
Nast’s engravings were popular throughout the country, appealing to both rich and poor, literate and illiterate alike. In the United States of the late 18th-century, Christmas in most parts of the newly formed country centered around drinking, eating, and raucous noisemaking. However, this would change during the 1800s when Christmas became a quieter, more child centered and family oriented event.

This post is special those friends which are eagerly waiting for this recipe....Thanks for your polite request for chikki. Your request is always valuable for me. :)
Sesame Seeds Chikki

Ingredients:
1 cup sesame seed
34 cup shred jaggery
2 big spoons water
* Special type of jaggery which is available in market in winter for making Chikki.
Method of making chikki:
Step 1: Heat two big spoons of water in a kadai (Thick pan).
Step 2: Add shred jaggery in it.

Step 3: Melt nicely on medium flame.
Step 4: When its color is slightly change in dark side then add sesame seeds and continuously stirring.Step 5: In low flame mix jaggery and sesame seeds very well within a minute then turn off the flame.Step 6: Grease a tray or any clean surface and roller of roti before start to make chikki.

Step 7: When you turn off the flame spread the material into grease surface.

Step 8: Quickly roll the material with roti roller so it becomes thin. (As early as possible)

Step 9: Slightly draw horizontal and vertical lines before it cool.

Step 10: When it is cool cut in to square pieces.
Step 11: Store in container in cool place.

Puffed rice Ladoo/Puffed rice Chikki

Ingredients:

3 cup puffed rice
34 cup shred jaggery
2 big spoons water
Method of making chikki:
Step 1: Heat two big spoons of water in a kadai (Thick pan).Step 2: Add shred jaggery in it.Step 3: Melt nicely on medium flame.
Step 4: When its color is slightly change in dark side turn off the flame on low.
Step 5: Add puffed rice and stirring continuously.Step 6: In low flame mix jaggery and puffed rice very well within a minute then turn off the flame.Step 7: Take one cup with cold water and take the 3-4 drops of water in your plam and then make the ladoo.Step 8: Here you want extra hand to help coz you make all ladoo as early as possible before the material to be cool.
Step 9: Quickly make the ladoo from the material. Step 10: When it is cool place in container.
Peanut Chikki

Ingredients:

1 cup peanut
34 cup shred jaggery
2 big spoons water

How to Roast Peanut:
Step 1: Take the peanuts.
Step 2: Roasted the peanut in thick pan or kadai in law flame.
Step 3: When it is roasted then turn off the flame.
Step 4: This is your roasted redskin peanuts coz it contain the skins. When it's cool remove the skin and break each peanut in to parts so it is easy spread in chikki.
Method of making chikki:
Step 1: Heat two big spoons of water in a kadai (Thick pan).

Step 2: Add shred jaggery and mix well.
Step 3: Melt nicely on medium flame.
Step 4: When its color is slightly change in dark side then add roasted peanuts in it.Step 5: In low flame mix jaggery and peanuts very well for 1-2 minutes after that turn off the flame.Step 6: Grease a tray or any clean surface and roller of roti with oil before start to make chikki.
Step 7: When you turn off the flame spread the material into grease surface.
Step 8: Quickly roll the material with roti roller so it becomes thin.
Step 9: Slightly draw horizontal and vertical lines before it cool.
Step 10: When it is cool cut in to square pieces.
Step 11: Store in air tight container in cool place.
Cashew chikkiSame way you make peanut chikki...Note: If you try first time then take small portion.
Thought of the day:
" If you CANNOT be a pencil to write Anyone's Happiness , then try Atleast to be a NICE Rubber to ERASE everyone's SORROWS..."

December 16, 2009
9:55
Rustic Gujarati Series: Veggies stuffed with Lilva ( Lilva nu Bharelu Shaak)
» ‎ The Spice Who Loved Me

Sometimes you just need a change from the usual stuffed curries, and this one fits the bill perfectly. I stuffed various vegetables I had on hand- Peppers, Asian Eggplants, and of course, Potatoes with Lilva- or better known as Pigeon Peas. This was a wonderful change from the usual Gujarati Bharelu or Sambhariya Shaaks. Here is the recipe if you'd like to try it sometime.

Ingredients:
The following is a basic guideline, use according to your needs.

2 small potatoes - sliced lengthwise or you may also choose the baby ones and make a slit in the middle
2-3 Asian Eggplants - chopped in big chunks, make a slit in the middle
2 small baby onions- washed, sliced with slit in middle
2-3 large peppers- cut in chunks and slit

1 tbsp- Oil
1 tsp- Mustard Seeds
a pinch of asafoetida

For the Stuffing:
1 small bag of frozen Lilva- Pigeon Peas or fresh ones ( defrost fully if using frozen)
1/2 cup- frozen peas
1 tbsp- ginger-garlic-chili paste and 2-3 cloves of garlic-chopped finely
1 tbsp- sesame seeds
2 tbsp- dry coconut
1/2 tsp- aamchur powder ( dried mango powder)
Salt, Sugar, Lemon Juice, and Garam Masala to taste

1 tbsp- Oil,
1 tsp- Cumin Seeds
1/2 tsp- Asafoetida

Chili powder, Dhania Jeera Powder, More Garam Masala and some turmeric powder to season the veggies.

Make the stuffing first. In a wide pan, heat some oil and sprinkle some Cumin seeds, when they sizzle,add the asafoetida and the chopped garlic with sesame seeds. Now add the lilvas and the peas. Stir until coated with oil. Now add the ginger garlic chili paste and the rest of the seasonings. Let it cook until the peas are soft.Check the seasonings and set aside to cool. Make a coarse paste in the blender after it cools.

Prep the veggies and stuff the cooled, ground lilva mixture into each slit.

Now on to the final prep: In a wide pan, heat the oil and add mustard seeds and wait till they sizzle. Add asafoetida and put each stuffed veggie one by one in the pan. Add some dhania jeera powder, turmeric powder,chili powder and mix gently. Sprinkle some water and cover and cook on low heat for 10 minutes then, sprinkle some water and some garam masala halfway through. Stir every now and again to make sure it doesn't stick to the bottom. Serve hot.

For more Stuffed Gujarati Shaaks, see my old posts: Sambhariya Shaak, Bharela Marcha Nu Shaak and Bharelu Ringan Shaak.

Yes, I love such stuffed recipes! Enjoy.
Comments are OFF. Please email me for any queries or questions. Thanks.

December 13, 2009
0:52
Mashala Sukhadi / Katalu and Difference between "Somebody You Love" & "Somebody You Like"
» ‎ Kajal

This sweet is made in winter for good health. This is original the same process of Sukhadi or Gud papadi but we add another ingredients so it’s become healthy and benefit in winter. In Gujarat the ready made masala is available and we call it as Katalu. This katalu is all type herbals things in it. I was used famous masala of Katalu known as “Sutariya Masala”.
Ingredients:
250gm wheat flour (Atta)
200gm jaggery (Gud)
150gm ghee
25 gm Katalu (sukhadi masala)
25 gm dry grated coconut
25gm edible gum (Gaund)

Method:
Step 1: Finely chopped the jaggery and keep aside.
Step 1: Heat the half of the ghee in pan and fry edible gum on medium flame. Step 2: Finely crashed fried edible gum and keep aside.
Step 3: Add remaining ghee and add wheat flour in heat ghee on medium flame.
Step 4: Mix flour and ghee very nicely and roasted in low flame.
Step 5: Roasted the flour with continuously stirring until it comes out to brown color.
Step 6: When the flour is roasted well turn off the flame and add fry chopped edible gum.
Step 7: Mix well and after that add 25 gm ready made sukhadi masala (Katalu) and grated coconut in it. Step 8: Turn off the flame and add chopped jaggery in it.
Step 10: Mix this mixture quickly and thoroughly.
Step 11: Spread very well in flat big plate.
Step 12: Cut it in square shape or diamond shape within 2-3 minutes.
Step 13: Let it cool for sometimes and after that store in container.
Note:
1. If you like then add finely chopped almond and cashew before add the jaggery in it.

Difference between "Somebody You Love" & "Somebody You Like"
1 - In front of the person you love, your heart beats faster, But in front of the person you like, you get happy.
2 - in front of the person you love, winter seems like spring. Butin front of the person you like, winter is just beautiful winter.
3 - If you look into the eyes of the one you love, you blush. Butif you look into the eyes of the one you like, you smile.
4 - In front of the person you love, you can't say everything on your mind. Butin front of the person you like, you can.
5 - In front of the person you love, you tend to get shy. Butin front of the person you like, you can show your own self.
6 - You can't look straight into the eyes of the one you love. Butyou can always smile into the eyes of the one you like.
7 - When the one you love is crying, you cry with them. Butwhen the one you like is crying, you end up comforting.
8 - The feeling of love starts from the eye Butthe feeling of like starts from the ear.

So if you stop liking a person you used to like, all you need to do is cover your ears. But if you try to close your eyes, love turns into a drop of tear and remains in your heart forever...

December 09, 2009
5:04
JFI-Paneer: The Roundup!
» ‎ The Spice Who Loved Me

Here is the roundup of all the fabulous recipes that I received for JFI-Paneer! My, what a collection of recipes for me to try!
I am an ardent lover of all things paneer and this will be such a wonderful way to experiment new recipes. Please let me know if I have missed any entries and I will fix it.

Note: All comments have been turned OFF on my posts until further notice, please email me directly for any questions/concerns.

Entries:

Supriya from the blog: Celebrating Little Things in Life sends us a wonderful Paneer Tandoori with Green Masala!

Cool Lassie of Pan Gravy Kadai Curry sends us two recipes: Palak Paneer and Spinach and Malai Kofta

Indira of The Mahanandi sends us Paneer Pasta.

Swathi of the Zesty South Indian Kitchen sends us Homemade Paneer recipe and Matar Paneer

Bhagyashri of Taste Buds sends us Kadai Paneer

Rohini of Curries and Spices Sends us Palak Paneer, Paneer Pulav and Paneer Butter Masala

Sayantani of A Homemaker's Diary sends us Chhanar Dalna

Kanchan of Kitchen Gossip sends us Chilly Paneer with Vegan Chinese Pickle!

Malini of Khana Khazana with Malini sends us Aloo Paneer Masala

Mayuri of MayuriandMa's cookbook sends us Paneer bhaji Stir fry!

EC at Simple Indian Food sends us Paneer Manpasand

Madhu of Madhu's Recipes sends us Shahi Paneer

Mona of Zaiqa sends us Shahi Paneer Masala

Priya of Priya's Easy N Tasty recipes sends us: Paneer Makhanwala, Gobi Matar Paneer and Paneer Butter Masala

Tejal of Tejal Cooks sends us Paneer in Yogurt Gravy

R of Recipegrabbag sends us Palak Paneer with a Twist

Prajusha of IcookIpost sends us Kadhai Paneer, Egg Paneer Masala and Soy Paneer Curry and Shahi Paneer

Sowjanya of Ruchika Cooks sends us Paneer Kofta Biryani

Divya Vikram of Dil Se...sends us Paneer Butter Masala

Kamala of Cook@ease sends us Paneer Potato Spicy Curry

Likeitspicy of Ilikeitspicy sends us Paneer Bhurji

Arundati of Escapades send us Moussaka..not quite

Sonia of Seven Spice sends us Paneer Butter Masala

Sabita of Recipe Den sends us Paneer bhurji

Lata Raja of Flavours and Tastes sends us Paneer Parathas

Pavani of Cook's Hideout sends us Paneer Green Pepper in a creamy sauce

Thank you to all those who sent in the entries! This will be a wonderful resource for those who love Paneer to try out the recipes!
December 03, 2009
10:39
Daily Eats: Yogurt Rice
» ‎ The Spice Who Loved Me

Do you know that I *love* dahi (yogurt)?? There were days when I could eat fresh homemade dahi by the bowlfuls....with a little roasted jeera on top. All that changed when I found out that according to Ayurvedic principles, Cold,refrigerated yogurt is not advised for females. "Chaas", "Lassi", or diluted yogurt with water is however, acceptable.

So now, instead of having a cold yogurt bowl, I try and have fresh "chaas" with my meals, I add grated ginger and roasted jeera powder or sometimes, just plain chaat masala to it to make the meal more digestible. Try it and feel the difference yourself sometime.

This recipe is made with yogurt and rice,and is totally delicious. You can have this either cold or lukewarm, I had it warm. I also served it with some sweet grapes on the side, it was absolute heaven!

This is what you will need:
1 cup rice - soaked in water for at least 30 mins
2 cups- water
1 tbsp- ghee or oil
1 tsp- mustard seeds
1 tbsp- urad daal
1 large red onion-chopped
curry leaves, green chilies - to taste
1 cup yogurt, mixed with a little bit of water- to your desired consistency
Salt, Sugar-to taste
Cilantro leaves- chopped., for garnish
Cut Grapes, or pomegranate arils - if desired

Wash and soak the rice for at least 30 minutes or more. In a pan, cook the rice until really soft. You don't want fluffy rice here, it has to be soft. Add more water if required to get the soft consistency.

When the rice is cooked, let it cool for a bit. Then, in a separate pan, add the ghee/oil and let it get hot. Add the mustard seeds and the urad daal along with the curry leaves and green chilies. Stir until it crackles. Add the onions and let them turn pink. Add the cooked rice and stir well. Now add the yogurt.water mixture and mix really well. Season the rice with salt, and some sugar. Garnish with chopped cilantro,grapes or pomegranate. Serve lukewarm or cold with some pickles on the side for a light meal any time.

JFI-Paneer roundup coming up in the next post!
November 28, 2009
4:40
Daily Eats-Methi Puri and Chana Daal....and getting back into shape
» ‎ The Spice Who Loved Me

I tried something different for supper last week. I made methi pooris, but with whole wheat flour, AND I added yeast to it!! It came out wonderful! I was so pleased, as were K and the kiddos. I think I will make my "bhaturas" this way from now on, not with AP flour, but with whole wheat. Do try it sometime.

Now, I usually don't fry, but I wanted to try it,and am so glad....this is going in my favorite recipe folder!

I also made Chana Daal, and added few slices of zucchini in it at the end to make it a little healthier. I served it with a side of pulao, and it was a wonderful meal to come home to after a LONG day.

I prepped the Methi Poori dough early in the morning so it would rise by supper time. All I did was add a little bit of yeast, some chopped methi leaves, some salt and yogurt to bind into Whole wheat dough. I covered the dough with a warm towel and let the yeast get to work!

I prepared Chana Daal from here, the zucchini were my own addition instead of the capsicum. The pulao was basic, made with some mixed veggies from the freezer and ghee.

Now. another topic, I am slowly getting back into my exercise routine after a gap of a couple of months...I am doing more Yoga and drinking my herbal ayurvedic teas each day to keep my digestive "agni" stoked. If you're wondering what that tea is, its nothing more than some ginger powder, cumin powder, fennel powder simmered in some hot water, I add some lemon at times, along with honey. I drink this each day to keep my metabolism strong, and its worked for me. I realllllllly need to work a bit harder though, I am thinking about running on the treadmill again, wish me luck!

November 27, 2009
17:20
KHANDVI
» ‎ Kajal

GUJARATI KHANDVI AND CAKE RECIPE
One of my blog friend ask about recipe of Khandvi so i was made it and try to post in best way!!!

Ingredients:
1cup gramflour (besan) 2 cup buttermilk
1 tbsp red chilli powderSalt To Taste
For seasoning:
2 tsp Oil 2 tsp Sesame seeds 1/2 tsp Mustard seeds
1 tbsp Coriander finely chopped Method:
Step 1: Take heavy pan place the gram flour.
Step 2: Mix gram flour with buttermilk and salt. Avoid lump of flour.
Step 3: Add water if require and place pan over medium flame.
Step 4: Bring to a boil, stirring continuously.
Step 5: Continue stirring till you reach a paste-like consistency, adjusting the flame to avoid scorching. The mixture splatters a lot, so you must be careful. Step 6: Turn off the flame and Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
Step 7: Repeat for all plates and sprinkle red chilli power over each plates.
Step 8: While it cools, heat oil in a small pan.
Step 9: Add mustard seeds, and sesame seeds.
Step 10 Stir a few times, and then sprinkle over the spread out mixture.
Step 11: When cool, cut this layer into strips of your wish. Roll up each strip like a scroll, as firmly as you can, without breaking them, and arrange on to a serving dish.
Step 12: Garnish with coriander leaves, and coconut and serve.
Note: If you like then add Grind ginger and green chillies paste in butter milk so its become more testy. I was made it simple. Recipe of CAKE click HERE

Read it, I felt I could relate to it, like so many of you... I just had to share it with all of you wonderful people of this world!!!
Married or Engaged or Future Married Guys: Give it a serious thought!!!
—Here is a girl, who is as much educated as you are...
—Who is earning almost as much as you do...
—One, who has dreams and aspirations just as you have because she is as human as you are..
—One, who has never entered the kitchen in her life just like you or your Sister haven't, as she was busy in studies and competing in a system that gives no special concession to girls for their culinary achievements...
—One, who has lived and loved her parents & brothers & sisters, almost as much as you do for 20-25 years of her life...
—One, who has bravely agreed to leave behind all that, her home, people who love her, to adopt your home, your family, your ways and even your family name ...
—One, who is somehow expected to be a master-chef from day #1, while you sleep oblivious to her predicament in her new circumstances, environment...
— One, who is expected to make the tea, first thing in the morning and cook food at the end of the day, even if she is as tired as you are, maybe more, and yet never ever expected to complain; to be a servant, a cook, a mother, a wife, even if she doesn't want to; and is learning just like you are as to what you want from her; and is clumsy and sloppy at times and knows that you won't like it if she is too demanding, or if she learns faster than you...
—One, who has her own set of friends, and that includes boys and even men at her workplace too, those, who she knows from school days and yet is willing to put all that on the back-burners to avoid your irrational jealousy, unnecessary competition and your inherent insecurities..Yes, she can drink and dance just as well as you can, but won't, simply because you won't like it, even though you say otherwise ...
—One, who can be late from work once in a while when deadlines, just like yours, are to be met...
—One, who is doing her level best and wants to make this most important relationship in her entire life a grand success, if you just help her some and trust her...
—One, who just wants one thing from you, as you are the only one she knows in your entire house - your support, your sensitivities and most importantly - your understanding, or love, if you may call it...
— But not many guys understand this...Well... Give it a thought now!! —

November 23, 2009
4:42
Quick Eats- Potato Masala Sandwich
» ‎ The Spice Who Loved Me

I loved these sandwiches as a kid! I remember my mom making me these delicious sandwiches on nights when it would be just me, my brother and her....if my dad was traveling overseas or elsewhere on business, I would beg her to make something else for dinner than the usual Indian fare....and she would-because that's what moms do.

These are SO easy, you can also have your kids help you make them.....here's what you need to make these.

Ingredients:

For the Masala Potatoes:

4 boiled potatoes,Ginger-Chili Paste,salt to taste,1 tsp garam masala, 1tsp Aamchoor powder,
1 tbsp finely chopped green coriander leaves/cilantro, 1 onion- chopped finely
1 tbsp oil
1 tsp cumin seeds
mash the potatoes. In a pan, heat the oil, add the cumin and let it sizzle. Add the ginger-chili paste, and the onions along with the coriander leaves. Cook for a couple of minutes, and add the potatoes. Add the rest of the seasonings and stir well. Let it cool and set aside.

Green Chutney:

1 cup Coriander/Cilantro leaves
1-2 green chilies
1 inch piece ginger
1 tsp- cumin seeds
Salt, sugar, lemon juice to taste

Blend all the ingredients and form a paste.

To assemble:

You will need bread slices, butter/margarine to taste

On a piece of bread, spread some chutney on one side, add the cooled potato masala, and place another piece of bread on top. Spread some butter/margarine on both sides and grill till well done! Serve hot with more chutney and ketchup and a hot cuppa tea!

Simple, isn't it??? Now go and make some! :)

Remember to send in JFI-Paneer entries by the end of the month!

November 20, 2009
14:54
Mysore Paak
» ‎ Kajal

Mysore Paak is a popular South Indian sweet dish. I was tried it first time so if you have any suggestion for that then it should be appreciated. It is not looks like as we purchase from market but the test is same as market.Ingredients

Channa flour (Besan) : 1 cup
Sugar : 1 1/4 cup
Ghee : 3 cups
Water : 1 1/2 cup
Servings: 12 pieces

Method
Step 1: Heat ghee and keep aside.
Step 2: Take Besan and mix it with one cup of ghee so that it is of dropping consistency.
Step 3: Now put the sugar and the water in a pan and start heating it.
Step 4: Once it starts boiling then adds the mixed Besan mixer in it.
Step 5: Now put about one cup of heated ghee and keep stirring. Stir in one direction (clockwise or anti-clockwise) only.
Step 6: Keep stirring (medium flame) and after 3 mins add one cup of ghee in it.
Step 7: Continue this until the Besan leaves the sides of the pan.
Step 8: Once it does so, and then pours it out into a greased tray.
Step 9: After about 4 mins cut it into pieces and allow it to cool.
Step 10: Once cool it can be eaten.
Note: It can be kept fresh for 10 days in an air-tight container.
Destiny is not a matter of chance, It's a matter of choice;
It's not a thing to be waited for, It's a thing to be achieved.
~ William Jennings Bryan
November 16, 2009
23:05
Instant Marcha with Bengal gram flour
» ‎ Kajal

Ingredients:
12-cup long thin cut green chillies,
12-cup Bengal gram flour,
1-big size jaggery piece,
14-tbsp turmeric powder,
2-3 tbsp lemon juice,
1-tbsp oil,
Salt to taste.

Method:
Step 1: Heat the oil in law flame and add chopped green chillies in it.
Step 2: Cook in law flame for 2 minutes and after that add salt and turmeric powder in it.
Step 3: Add 14-cup water slowly because when you add water then green chillies are ‘splutter’ so cover it with lid. Add jaggery piece and lemon juice in it.Step 4: Sprinkle the besan flour over the water.

Step 5: Mix well with green chillies and take care so that no lumps are there.
Step 6: Turn off the flame and place in serving dish. Serve as side dish.
Wise Quotes
Don’t let someone become a priority in your life,When you are just an option in their life …Relationships works best when they are balanced.

When we wake up this morning, we have two simple choices.Go back to sleep and dream, or wake up and chase those dreams.Choice is yours… We make them cry who care for us,We cry for those who never care for usAnd we care for those who will never cry for usThis is the truth of life, it’s strange but true Once u realize this, it’s never too late to change
Time is like a river, You cannot touch the same water twiceBecause the flow that has passed will never pass againEnjoy every moment of life Don't compare yourself with anyone in this world. If you do so, you are insulting yourself - ALEN STRIKE
November 07, 2009
19:40
MOtivational Story ,Amba-Haldar (Fresh Turmeric Pickle)
» ‎ Kajal

Excellence Is A Drive From "Inside"
A gentleman was once visiting a temple under construction. In the temple premises, he saw a sculptor making an idol of God. Suddenly he saw, just a few meters away, another identical idol was lying. Surprised he asked the sculptor, “Do you need two statutes of the same idol”. “No” said the sculptor. “We need only one, but the first one got damaged at the last stage”. The gentleman examined the sculptor. No apparent damage was visible.“Where is the damage” asked the gentleman.“There is a scratch on the nose of the idol. Where are you going to keep the idol”.“The sculptor replied that it will be installed on a pillar 20 feet high. When the idol will be 20 feet away from the eyes of the beholder, who is going to know that there is scratch on the nose?” The gentleman asked.“The sculptor looked at the gentleman, smiled and said "God knows it and I know it ".The desire to excel should be exclusive of the fact whether someone appreciates it or not. Excellence is a drive from “Inside” not “Outside".- Jasmine
Amba-Haldar (Fresh Turmeric Pickle)

Ingredients
250 gm Amba-Haldar (Yellow- orange fresh turmeric)
2 big piece of ginger
2 big size lemons
Salt to taste Method:
Step 1: Take ginger and orange fresh turmeric and peel it. Use plastic gloves when peel and cut the orange turmeric. Step 2: Peel the yellow turmeric. Step 3: Cut into long pieces. Step 4: Mix both and sprinkle the salt and lemon juice over it. Step 5: Lemon juice and salt mix properly with turmeric. You can also your ginger juice or ginger small piece for nice flavor. Step 6: Place it in cool area. It is very easy to make pickle of fresh turmeric.
Benefit of Turmeric:
It has antiseptic properties. It helps in reducing flatulence and aids digestion.
I t is helps in reducing flatulence, cough and cold.
Benefit of Ginger:
Ginger is known as a digestive medicine, so include it in your daily diet so you will not face many problems of indigestion, gas, flatulence and other stomach ailments.

November 02, 2009
6:15
Announcing: JFI- PANEER ( November 2009)
» ‎ The Spice Who Loved Me

I am so happy to announce JFI- Paneer for the month of November, 2009! It happens to be the my most favorite ingredient ever - Paneer!

Originally started by Indira of Mahanandi, JFI has gone on to become one of the most popular blog events in the blog world!

Here are the rules:

-Post a recipe anytime between now and November 30th, 2009 with the theme of PANEER, Link back to this announcement and post it along with the JFI logo on your site. I will accept older recipes! :)

-Email me the link to the post at: spicewholovedme at yahoo.ca with the subject line as JFI-Paneer.

-I will post the roundup in the first week of December.

- Feel free to display the logo on your site!

Have fun! I cannot wait to see all the entries!

October 31, 2009
15:35
Date Pickle
» ‎ Kajal

Happy Halloween day to my all blog friend
Date Pickle
Ingredients
200gm date
1 cup sugar powder
11/2 cup lemon juice
50 gm ready made pickle masala

Method:
Step 1: Wash the whole date in water.
Step 2: Place in clean plate or white moist cloth.Step 3: When they become dry then remove the seeds and cut into long piece.

Step 4: Take dry clean vessel and add sugar and lemon juice in it.
Step 5: Mix all sugar powder in lemon juice properly.
Step 6: Add dates pieces in this mixer.
Step 7: See that all dates pieces is cover with this lemon juice otherwise add more lemon juice.Step 8: Add ready made aachar (pickle) masala in it.Step 9: Mix all this properly and closed the vessel with cover.Step 10: It is ready to eat it within two hours.
When U Face Choices…
Just toss a coin...
not just because it settles the question,
but while the coin is in d air,
u will know what ur heart is hoping for !!!
October 23, 2009
20:38
Vada
» ‎ Kajal

We made this vada before one day of Diwali festival this is our gujarati tradition to make vadas on that day and day is called “ Kali Chaudas”.In our Gujarat every one makes the vadas on Kali chaudas for dinner. Kali Chaudas falls on Narak Chaturdasi or Choti Diwali day. This festival is observed as Roop Chaudas in Rajasthan.

VADA (Tradtional recipe of Gujarat)

Ingredients for vada
2 cup yellow corn flour Or Makki ka atta (available at any store or click here)
1 cup Bajra flour (Millet)
1 cup Gram flour
12 cup Semolina
14 cup wheat flour
14 tbsp Turmeric powder (optional)
12 cup sesame seeds
3-tbsp oil
5-6 tbsp lemon juice
12 cup yogurt to make dough
Sugar and salt to taste
Ingredients for the paste
9-10 fresh long green chillies
20 pieces of garlic
One big piece is Ginger* Crush all this ingredient in mixer.
* Blend till smooth pasteMethod for making Vada:
Step 1: Mix all the flours together.Step 2: Add sugar, salt, turmeric powder and lemon juice.Step 3: Heat the oil in a small vessel.

Step 4: Add sesame seeds and fry for while.Step 5: Add green chillies past and turn off the flame.Step 6: Pour this mixture over the prepared flour.Step 7: Mix with flour very nicely.Step 8: Add yogurt as require in it.Step 9: Knead the stiff dough.Step 10: Take small portion of dough and make round shape with help of plam or otherwise divided the dough into big portions and Roll into big round shape and then cut into small round shape with help of round shape.Step 11: Take all the vadas with help of knife.
Step 12: Deep Fry in hot oil on medium flame.Step 13: when all vadas if puffy then turn into another side and fry on low flame until they become light golden yellow.Step 14: Drain excess oil and place in another plate.
Step 15: Serve hot with tomato ketchup or fresh green chutney or it is batter tasty with yogurt chutney. Step 16: Store in an air-tight container after letting them cool thoroughly. They will keep well for a few days.
For other variations with this: Add Methi (Fenugreek) leaves for a nice change.
Enjoy these on another day with hot or cold a cup of masala tea. Make a perfect snack or breakfast.
Method of making yogurt chutney:
Step 1: Heat the 2-tbsp little oil in vessel.
Step 2: Add the cumin seeds and curry leaves.
Step 3: Turn of the flame and add into yogurt and add salt, sugar, red chilli powder and coriander seeds powder as your taste.
Farsi Puri or Salted Sakarpara (gujarati name)
Masala Puri with Methi leaves: Amrat Paak / Rava Paak/ Suji ladoo: Dark chocolate with peanuts
I made this with ready material of amul dark chocolate only double boiling the material and peanuts. Place in cool and ready to it in 15 minutes.
Heena design
Drawing

Diwali MessageAlways believe in YOU,Listen to your Heart,Trust your instincts,know you CAN,see your own strengths,Dream it- Dare to Do What you are afraid of Keep the faith.Follow your visionRemember...ANYTHING is possible if only you believe.

October 19, 2009
2:00
Sunday Suppers - Vegetable Biryani with Cucumber-Mint Raita
» ‎ The Spice Who Loved Me

I'm posting a recipe after a long break..... I hope everyone had a good Diwali. My best wishes for everyone for the new year!

Boy, have I missed blogging and sharing some wonderful recipes with everyone......well, here I am, with the recipe for a Vegetable Biryani-Hope you will try and enjoy!

For the Biryani, you will need:

2 cups rice - wash and soak in water for at least an hour. Add some seasonings to the rice while it is soaking, I used some fennel seeds, cardamom, cinnamon stick and some cloves.

Saffron Mixture:Soak 1 tsp of Saffron in some warm milk and let it for a while, 20 minutes is good, more is better!

Beet Mixture- Microwave a peeled beet for 2 minutes, let it cook and chop into chunks, add some water to cover and let it sit, this will give your biryani the red color!

Chopped Veggies: I used bell peppers, fresh green beans, cauliflower, carrots, lima beans, onions and a fresh tomato. - Chop all into chunks and set aside.

Yogurt Marinade: Mix yogurt ( to your taste) with some chopped cilantro, chopped mint leaves, green chilies and ginger paste.

Biryani Masala- Use your favorite brand, as much or as little you like.
Salt, Chili powder, Sugar, turmeric - to taste

Ghee- to taste, Shahi Jeera, Toasted Cashews, raisins - optional

some extra Ghee to drizzle on top- around 2-3 tbsps (optional)

First, Soak the rice, saffron mixture and the beet mixture.

Now, add all the chopped veggies to the yogurt mixture and adjust the seasonings to your taste. You can also add garam masala, and tandoori masala in this mix. Set aside and let this marinate for an hour or more.

When ready to make the biryani, make the rice first. Wash the rice and add triple the amount of water to the rice so that it stays fluffy. Add the seasonings and cook until al-dente. Drain until the rice is partially cooked and set aside. Add some of the Saffron-Milk mixture to the rice and mix well. Set the rest aside for later.

In a separate pan, heat some oil, add the shahi jeera and let it sizzle. Add the onions, ginger garlic paste and let it cook. Add the tomato puree and stir well. Add chopped mint leaves and the rest of the marinated veggies. Cook until soft, but not too mushy.

Now get ready to layer this. In a baking dish, spread a little ghee on the bottom of the pan, add some of the vegetable mixture, then the rice. drizzle some ghee on top along with some Saffron milk, the beet solution and some garam masala or the biryani masala. Repeat the layer, ending with some nuts and raisins, and a little more milk-saffron mix on top. You can also add some mint leaves and chopped cilantro on top along with the tomato.

Cover with foil and bake at 350 for about 45-50 minutes. Serve hot with some cucumber raita.

September 15, 2009
0:03
White beans curry with tomato gravy
» ‎ Kajal

Happy Navratri to all my blog FRIENDIngredients for curry:
100gm white beans.
1-tbsp red chilli powder,
12-tbsp turmeric powder,
Salt to taste,
Coriander leaves for garnish.

* Soak white beans whole night in warm water.

* Add 2-cup water in cooker with one tbsp salt and presser cook for three whistles.
* Drain extra water from white beans.

Ingredients for Gravy:
2-big size tomato,
2-big size onion,
10-12 pieces garlic,
2-green chillies.

* Crush all gravy material in to mixer until smooth paste.
Ingredients for Tempering:
1-tbsp mustard seeds,
1-tbsp cumin seeds,
12- tbsp hing (asafoetida),
6-7 curry leaves.
2-tbsp oil.
Method:
Step 1: Heat the oil in pan and add mustard seeds, cumin seeds, hing and curry leaves.
Step 2: Add tomato gravy in it and cook until they becomes thick.
Step 3: After that add red chilli powder, turmeric powder and salt in it.
Step 4: Mix well and add cook white beans in it.
Step 5: Cook on medium flame for 5-minutes and stirring continuously.
Step 6: Turn off the flame and garnish with coriander leaves.
Step 7: Serve with Roti, Papad and Achaar.:)

Let us love everone, who come our way, every element that is a part of our life....
To make this world more beautiful.

July 30, 2009
1:07
Cooking from other blogs:Matar Paneer with Mint..........
» ‎ The Spice Who Loved Me

Wow, I haven't posted in ages! this is what happens in the summer though, I am sure many of you can relate to a busy summer schedule!

A very simple recipe today, its one of my all time favorite recipe - Matar Paneer, with mint~now, this is one recipe which I love to try on a frequent basis.
I always tweak it here and there with different flavors....for example, I make this using: Cashew nut paste, ginger-ginger paste, or I'll add green beans or other veggies along with the peas.....no limits!
I've liked a few combination of spices, nuts and herbs while others have been...well, let's say interesting! (ie: Nigella Seeds in Matar Paneer is NOT a good thing, while Rosemary is a wonderful addition!)

Here's one version that I enjoyed making after reading it in the blog
"Tigers and Strawberries", she had added mint to it, and it really made me want to try it! Here is the recipe, verbatim, from the blog, I hope you will try it and enjoy it as much as I did.

The only changes I made was that I used a red onion,and made the mint into a paste and added it with the onions, and garlic paste. My kids would have a fit if they saw mint leaves in their bowls! :)
Ingredients: Recipe Courtesy: "Tigers and Strawberries" Blog.

5 large cloves garlic, peeled and sliced
1 2″ cube fresh ginger, peeled and sliced
1 red Thai bird chile
1/2 teaspoon aleppo pepper flakes (aleppo is a mild chile from Turkey–optional–I get it from Penzey’s)
1 teaspoon black peppercorns
1/2 teaspoon cardamom seeds
1 tablespoon coriander seeds
10 cloves
1/8 teaspoon ground cinnamon
1 tablespoon paprika
2 tablespoons butter
8 ounces paneer cheese cut into 1/2″ cubes
1 14 ounce can crushed Muir Glen Fire Roasted Tomatoes
1/2 cup milk
salt to taste
3/4 cup heavy cream
2 cups frozen peas, thawed
large handful fresh mint leaves, chopped roughly

Method:

Grind together the garlic, ginger and spices into a thick paste.

Melt butter in a heavy-bottomed skillet, and when it foams, add paneer. Add spice paste and cook, stirring, until the spices are very fragrant and the paneer is beginning to brown. Turn the paneer, and keep stirring. Add the tomatoes adn milk, and stir. Turn down the heat and simmer for about ten minutes. Add the heavy cream and salt to taste. Add the peas, and turn heat down to very low and simmer slowly for about an hour or so.

After it has cooked for an hour, put a lid on the pan, turn off the heat and let it sit for another hour or so. When you are ready to serve, reheat the curry to a simmer, adding a bit more milk or cream as necessary to keep it from reducing too much.

Just before serving, stir in mint leaves.

enjoy!
July 01, 2009
4:39
Weekend Eats- Spicy Poori Chaat
» ‎ The Spice Who Loved Me

I *love* chaat! It is such a perfect thing to eat when you're craving something tangy, sour, hot and sweet at the same time! This is especially for those days and weekends. One great thing about this, besides its fabulous flavor of course, is that you can add just about anything to give it a personal touch. It can range anywhere from boiled potatoes, chickpeas, crushed tortilla chips, hot sauces, onions, peppers....etc etc! So, go ahead and make it the way YOU want. Here's how I made this favorite:

For the Pooris:

You can make your own crispy pooris. This recipe here is a nice one which I used to make "dahi sev pooris". I had made a smaller version then, this time, the pooris are HUGE. Make it to whatever size you like, or if you're in a rush, get the ready-made ones from an Indian grocery store.

For the Fillings:
Get creative! Use what you have,

Boiled potatoes, cooked chickpeas, sprouted moong, poha, crushed tortilla chips, sev, mamra (puffed rice), other beans, spicy cereal mix etc etc!

Chutneys: Green Chutney, Tamarind or Apple Butter Chutneys, Whisked plain yogurt spiced with some roasted Jeera powder and some salt, I also like the hot Sriracha Sauce drizzled on top!

Toppings: Chopped Onions, Cilantro, tomatoes, green onions, fine sev, Chaat Masala, red chili powder...

Make a well in the pooris, add your choice of topping that has been mixed with some chaat masala and fill each poori. Drizzle each of the chutneys on top and add the chopped onions and cilantro...and enjoy each tangy, spicy bite!

Serve right away with other savories...I had some spicy Mirchi Bhajiyas to go along with it.
May 31, 2009
5:08
Italian Favorites: Stuffed Spinach and Ricotta Shells
» ‎ The Spice Who Loved Me
My oldest son was watching Giada's show on the Food Network with me couple of weeks ago( he *adores* Giada, by the way) and in one of the recipes, she had made "Stuffed Pasta Shells", now....this caught both mine and his attention right away and we
decided to make it for our supper.

Last night, I tried it and it came out quite good, a little too bland for my palate, but good nonetheless!

Here's what you need:
- Large Pasta Shells- as needed
- Salt to taste
- 24 ounces part skim ricotta cheese
- 1-2 packets- baby spinach, chopped
- 1/4 cup fine dry bread crumbs, Italian seasoned
- 1/2 cup grated Parmesan cheese, divided
- 2 tablespoons chopped fresh parsley or 2 teaspoon dried parsley flakes
- 1 medium red onion- sliced
- 2-5 cloves garlic, diced
- 2 cans (15 ounces) stewed tomatoes, undrained
- 3 cans (8 ounces each) tomato sauce
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
- 1 1/2 to 2 cups shredded Mozzarella cheese
Directions:Make the Pasta Sauce beforehand. See my old recipe for a homemade version, you can substitute a jarred one, but fresh pasta sauce makes a tremendous difference!

Cook shells in boiling salted water, following package directions. Drain in a colander and set aside.
In a medium bowl, combine ricotta cheese, bread crumbs, Parmesan cheese, salt and parsley, mix until well blended.

In a large skillet, heat oil over medium heat; add onion and sauté until golden in color. Add garlic, and then the chopped spinach. Add peppers or any other veggies you like. Cook until just wilted. Season with a pinch of nutmeg, salt, and pepper. Cool for 10 minutes and mix it along with the cheese mix that you just prepared. You will be stuffing each pasta shell carefully with the spinach and cheese mixture.

Pour sauce into a baking dish. Carefully spoon cheese mixture into shells; arrange shells, opening side up, in tomato sauce in the pan. Pour more sauce over shells. Cover tightly with foil and bake at 375° for 30 minutes. Sprinkle with Mozzarella cheese and remaining 1/4 cup Parmesan cheese. Return stuffed shells to oven and bake, uncovered, 10 to 15 minutes longer.

Enjoy this recipe hot out of the oven, with some garlic bread and or a salad.
May 23, 2009
10:26
Quick Eats- Veggie Stirfry and Rice
» ‎ The Spice Who Loved Me

This is such a healthy meal, I love the flavors of the Teriyaki sauce in this,and with the wide range of veggies that you can use in this recipe, it is a delight to eat and lovely to look at too!

You will need:

1 cup shredded carrot and Cabbage
(use whatever amount you like)
Sliced green peppers, red onions, and any other peppers you like,
Chopped broccoli, and button mushrooms.

Use any other veggies: water chestnuts, sprouts, celery, bamboo shoots, snap peas...etc etc!

Sauce: Use to your taste, of course!
4 tbsp- Teriyaki Sauce
1 tbsp- Sriracha sauce *hot*
1 tsp -grated ginger
1 tbsp- Low sodium Soy Sauce
1 tsp- red pepper flakes (optional)
1 tsp-water to sprinkle over the veggies
1 tbsp- WOK oil or regular oil with a high smoking point

Mix the teriyaki sauce, soy sauce, sriracha sauce, ginger, red pepper flakes together and whisk.

Take a wok and heat it up realllllllly good.....the hotter the wok, the better your food will taste!
be careful though. Add some oil to it and let it smoke.....add the onions first and let them brown. Add the mixed sauce and stir really well until you get a wonderful aroma. Now add the peppers and the rest of the veggies. Keep stirring quickly and make sure the veggies are coated.
Add a sprinkle of water if too dry. Serve hot with rice.
May 18, 2009
6:18
Towards Health and Weightloss......
» ‎ The Spice Who Loved Me

Okay, some of you may or may not know, I have started another blog:

"Live Simply, Live Healthy"...this blog is essentially for my own benefit, to keep track of what I am eating,and to see what triggers my terrible headaches. You see, I've had nasty headaches all my life, and they have been bothering me a lot lately. I have had a CT Scan done, I've kept a headache diary, and got some other tests done...... but I haven't found exactly what causes them. So, I've decided to keep an online journal to record such days when the headaches just pop out of nowhere.
Another thing is that, I am officially *done* having kids ( YAY) so now, I want to focus on weight loss. I have lost a whopping 30 pounds over the last 2 years but I still need to lose around 10-15 pounds more to reach my goal weight. I'd love to have *any* feedback regarding headaches and weightloss......I'll welcome them.

I'll also feature lots of information on Ayurveda, Yoga Poses, Health Tips and much more! :)

Hop on over and see what I've been up to!

Comments OFF on this post.

Pic Courtesy: Google
April 29, 2009
10:20
Quick Eats: Stir Fried Noodles and Veggies
» ‎ The Spice Who Loved Me
Do you crave to make an Indian meal each day? or are you like me, who likes a little variety here and there?? I enjoy variety in my menus, just to keep things interesting. My life is boring enough, my meals don't have to be!

Here's one such easy recipe for "Stir Fried Noodles and Veggies" for those days or evenings when eating "roti-sabzi" is the last thing on your mind!

You will need:
- Chopped fresh veggies: Broccoli, Snap peas, spring onions, cabbage, carrots- whatever you have on hand.
- 3 cloves garlic
- Sesame oil, about 1/2 tsp or more
- Olive oil, about 2 tsp
- Soy sauce, about 2 tbsp
- Red pepper flakes- to whatever "heat" level you like (optional)
- 1 box thin spaghetti or Chinese Noodles
Directions
- Cook pasta; set aside
- In the mean time, heat olive oil and sesame oil in a large pan or wok
- Add garlic, saute. Add red pepper flakes.
- Add all veggies and saute 2 min.
- Add soy sauce.
- Add the noodles and toss!
Optional: add some hot "Sriracha" sauce to the wok for a smoky, hot flavor!

Serve hot.
April 24, 2009
13:23
Comfort in a bowl: Kaali Daal and Jeera Chawal
» ‎ The Spice Who Loved Me

This comes really, really close to comfort in a bowl......nothing sounds better on a lazy evening than a bowl of Daal-Chawal, a staple in many Indian homes, I'd say!

Here is a very simple, but a delicious recipe:

You will need:
1 cup of whole urad ( Black Urad)
2-3 tbsp of rajma ( Kidney Beans)

1 jalapeno- chopped
1 red onion- sliced
2-3 garlic cloves
1 knob of ginger-

make a paste of the ginger & garlic.

2 Large tomatoes- chopped or use 1/2 cup tomato sauce ( to your taste)

2 tsp cumin seeds
1 tsp turmeric powder
2 tsp chilli powder
1 tsp coriander powder
1 tsp roasted cumin powder
1 tsp garam masala
½ tsp cardamom powder
1 tbsp of oil
1 tbsp cream (optional) Or Milk
2 pinches of asafoetida
Salt to taste

Method:
- Soak the Urad and Kidney beans (rajma) overnight or at least for 10 hours.
- Cook them separately in a pressure cooker.
- In a pan heat 2 tsp of oil and add the cumin seeds and asafoetida.
- As the seeds begin to pop around, add in the jalapeno,the onions, and the ginger-garlic paste. After 2 mins, add the tomatoes or the sauce. Stir until the oil leaves the sides of the pan.
- Add in the dal and beans with enough water to keep the consistency thick.
- Add salt, turmeric powder, 1 tsp chilli powder, coriander powder and roasted cumin powder.
- Add the garam masala and the cardamom powder along with the cream or milk. Stir well.

Simmer for as long as you can, either on low heat or in the slow cooker, your choice. The taste is worth the wait! Serve hot with Jeera rice or plain rice.

Jeera Chawal:

This is so easy.....but here's the recipe for the newbie cooks out there!

1 cup- your favorite Basmati rice
1 tsp- Ghee
1 tsp- Cumin Seeds
Salt to taste

Soak the rice for at least an hour. In a pan, heat the ghee and add the cumin seeds. When it pops, add the rice and salt, stir. Add around 2.5 cups of water and cook. When the rice is done, drain the rice along with the water and pour some cold water over it to get it really nice and fluffy. Serve with daal.
April 10, 2009
8:33
New Blog in Town: Beyond Curries
» ‎ The Spice Who Loved Me

I am so happy to announce a new group blog Beyond Curries in the blogosphere!

This new blog is all about India, its food and its rich culture! Come and meet all the contributors of this new blog, be sure to visit Beyond Curries. I wish to thank Sia of Monsoon Spice and the rest of the team for the tremendous efforts in producing and promoting the blog.

Hop on over and see what this is all about!
April 07, 2009
2:03
Delectable Eats: Lauki Kofta- Bottle Gourd Dumplings in a Tomato sauce
» ‎ The Spice Who Loved Me

Lauki Koftas are delectable indeed!

I hadn't made them in a long while, and I am so glad I did. These are heavenly, especially the soft, Koftas along with the spicy,tomato sauce....this would be such a hit at dinner parties, I think!

Here is the very simple recipe:

You will need:

For the Koftas (dumplings):
1 large bottle gourd, or any soft squash- washed, peeled and grated.
Besan flour- as needed to bind the koftas ( around 2 tbsps)
1/2 cup: Grated Paneer
Ginger, Chili, Garlic Paste- to taste
salt, a pinch of sugar,
1 tbsp-Garam masala- to taste
1 tsp- aamchoor powder, ( dried mango powder)
bread crumbs- I used 2 slices of old bread
1 tbsp- raisins, cashews
1 sliced red onion, chopped finely

For the Gravy:

1 large onion, 4 cloves of garlic, 1 big knob of ginger, 2-3 green chilies - blend into a paste

3-4 large tomatoes- crushed, you can use canned tomatoes if you'd like

1/2 cup cashews, 1 tbsp- Khuskhus - soaked in some milk for half an hour at least and then blended to make a paste.

Cumin seeds, cinnamon, and a bay leaf - for the tempering

1/2 cup evaporated milk, you can use cream in its place, or even milk.

1 tbsp- your favorite garam masla, 1 tbsp- Kasturi methi
Salt, Sugar, chili powder, Jeera powder, turmeric - to taste

Oil- to deep fry the koftas
Oil- 1 tbsp to make the gravy

For the Koftas:

Wash, peel and grate the gourd or squash, whatever you're using. Sprinkle a little bit of salt on it and leave it to drain. Squeeze out as much water as you can from them so that your koftas won't be a soggy mess.
Mix all the ingredients in the Kofta list and make little dumplings out of them, I made Oblong ones. Deep fry and let them turn dark brown, taking care not to burn them. Set aside.

To make the gravy:

In a wide pan, heat some oil, add the cumin seeds, cinnamon and the bay leaf. Add the onion, chili, garlic and ginger paste and stir until the raw smell goes away. Now, add the Cashew-Khuskhus paste and stir well. After 2-3 minutes, add the tomatoes. Cover and simmer until the oil leaves the sides of the pan. Now add the spices, the garam masala, the methi, and the evaporated milk. Stir again and cover and simmer. Take out the bay leaf. Have a taste and adjust the seasonings as needed. When ready to serve, add the fried koftas, and ladle the sauce over the koftas, taking care not to stir them too often, just let them simmer in the gravy for a bit. Garnish with some Cilantro.

Meal Ideas: Lauki Kofta, Puris, Raita, Jeera rice and Kaali Daal.
March 30, 2009
3:09
Aloo Shimla Mirch Stirfry - Potato Bell Pepper Stirfry
» ‎ The Spice Who Loved Me

I love such dry stir frys! They are SO flavorful, especially with the addition of some Aamchur Powder ( Dried Mango Powder) and with a 'tadka' of Jeera Seeds.....wow.
The taste is amazing. This is so very simple.....make it when you're in a hurry and you'll be eating in no time.

Here's what you need:

2 large potatoes - I used Yukon Gold- Partially cooked, peeled and chopped
2 large Bell Peppers, chopped

1 tbsp- Olive Oil
1 tsp- Cumin Seeds
A pinch of asafoetida
1 tsp- turmeric
1 tsp or more aamchur ( dried mango powder)
1 tsp- Chili powder
1 tsp or more- dhania-jeera powder ( cumin-corainder)
1 tsp- your fav. Garam masala
Salt,Sugar - to taste

Cook the potatoes partially, either by boiling them or in the microwave for around 6-8 minutes. Cool and chop them along with the bell peppers.

In a wide pan, heat the Oil. Add the cumin seeds and the asafoetida. Add the potatoes, and stirfry for around 3-4 minutes. Let the potatoes get coated evenly. Now add the bell peppers and stir. Add the masalas and the salt/sugar. Lower the heat, stir once again and cover. Let it cook on low heat until the potatoes and the peppers get a nice crust. Serve hot!

Serving Suggestion: Chapatis, Fresh Yogurt and Pickles.
March 24, 2009
11:45
Healthy Eats: Veggie Pita Pizzas with Sweet Chili Sauce
» ‎ The Spice Who Loved Me

I LOVE pizzas, I could eat them every week, and it doesn't matter what kind of a pizza it is, as long as it has a crust,a sauce, some veggies and cheese- deep dish, thin crust, stuffed crust, New York Style, Chicago style, pan crust....you get the drift.

Yes, I really do love my pizzas.....
Here's a quick one to quiet that Pizza craving....this is made with a Whole wheat Pita bread, and instead of just regular Pizza sauce, it has a base of half Sweet Chili Sauce & half tomato sauce,and is loaded with cheese and Veggies.

Here's what I did.
I spread some Sweet Chili Sauce, (available in any grocery store), on the base of the pizza, and then some of the tomato sauce.
I layered Mozzarella cheese, then added some green pepper rings, tomatoes, onions, mushrooms, pineapple and some more Mozza cheese. I sprinkled the top with some cracked black pepper and baked it at 350 for around 4-5 minutes. Baking times vary from oven to oven so see what works for you!

That's it, as simple as that, and SO good....the sweet chili sauce adds heat, and a load of flavor, try this for a healthy,quick lunch idea!
March 15, 2009
8:46
From your blogs: Punjabi Gobhi and Avocado Parathas
» ‎ The Spice Who Loved Me

I love to try out recipes from other bloggers, especially if it is different from the way I normally make a certain dish.

I wish food blogs had been available when I was a newly wed novice in the kitchen, it would have helped me tremendously and I wouldn't have had to endure some snubs and criticisms from my so called well wishers, and all because I wasn't up to date with all the latest recipes and such.....Boy I wish they could read this blog now!

Coming to the recipes,I decided to try out a Punjabi Style Gobhi-Matar Sabzi from Padma's Kitchen and Avocado parathas from Indira of Mahanandi.
I had read quite a few posts on Avocado parathas, and when the opportunity came, I decided to give it a go...and I was quite pleased with the result....the parathas were soft, and flavorful with the addition of some chili-garlic powder that I added!
I paired this whole meal with some Carrot Pulao and Raita, and it was delicious! Thanks, Ladies for some really nice recipes for my collection!

Here is my recipe for Carrot Pulao:

1 cup- Good quality basmati rice, soaked for an hour
2 cups- water

1 medium onion-sliced
1 bell pepper- chopped
1 small carrot- grated
1 small chili- chopped

2-3 cloves, 1-2 cinnamon, 1-2 small cardamom, 1 tsp- fennel seeds, 1 tsp- cumin seeds

1 tbsp- Pulao masala
Salt, Sugar- to taste
1 tbsp- Olive Oil or any Oil you use

Wash the rice and soak it for at least an hour. In a pan, heat some oil, add the cloves, cinnamon, cardamom, fennel and cumin seeds. When they sizzle, add the onions, peppers, chili and carrots. Stir for a minute. Add the salt, sugar and the Pulao masala and the water. Now add the rice and stir. check for seasonings and bring this to a boil, then lower the heat. Cook until all the liquid is gone and the rice is nice and fluffy.

Serve with some Raita. Enjoy.
March 01, 2009
1:16
Palak Paneer is a good thing......
» ‎ The Spice Who Loved Me

I had one of my cravings for Paneer sometime ago and I thought about making some of this - Palak Paneer.
I think this is almost everyone's favorite. I love this with chapatis, puris, parathas, bhaturas...you name it....there's something about the creamed spinach and the soft paneer that is just amazing!
I like to make this at home, because I find the restaurant versions to be too bland for my taste...so here goes, this is my way of making a favorite. All the pros know how to make it, but this is especially for the newbies...!

These measurements are just a guideline, use your own judgement!

You will need:
Fresh Baby Spinach - I used 2 big packets.
1 large red onion - chopped
2-3 cloves of garlic - peeled
1 large knob of ginger - peeled
2-3 hot chilies or fresh jalapenos
3 large juicy fresh tomatoes- chopped
1 tbsp - Oil to saute spinach
1 tbsp Oil - to saute the gravy
1 tsp- Cumin seeds
2-3 dried red chilies
1.5 tbsp - Corn flour dissolved in a little water- enough to make a paste

1tbsp- your favorite garam masala
Salt, Turmeric - to taste
a pinch of sugar - to balance out everything!

Sauteed Paneer Pieces - I saute them in a bit of Oil till they get nicely browned instead of deep frying them. I used a ready made paneer block this time around. Cut them in chunks after immersing them in some water after sauteeing them.

First things first. Wash and drain the spinach. I use baby spinach because I like it much better than the leafy one or the frozen one. Frozen spinach is NOT a good thing in this recipe.

Take a deep pan, heat the one tbsp of oil and add the garlic pieces and dried red chilies. Add the spinach as is. Stir around for a bit and let it wilt. Add a pinch of salt to let it release the natural juices.

While this is wilting, make a paste of the tomatoes, onions, ginger and the green chilies. I just used the blender, its much easier. After you make the paste, heat another deep pan, add the other tbsp of oil. Add the cumin seeds and the paste you just made. Stir really well till it becomes thick.

Now, for the spinach. Add the spinach to the blender and make a coarse paste. It will be cooked already so its easier to do so. Set this aside while the tomato paste cooks.

When the paste looks ready, add the Spinach puree and the corn flour paste, this will help thicken the gravy and keep it together. Add the rest of the seasonings along with the Paneer pieces and let it cook for 5-7 minutes more. Serve hot.

Serving Suggestions: Palak Paneer, Parathas or Pooris, Pulao and Raita.
February 17, 2009
0:41
Eggless Dessert- Apple & Strawberry Crisp
» ‎ The Spice Who Loved Me

I admit, I am not much of a baker. While I do make cakes and cookies now and again, I am just not that good at it.....I've tried my hand at pies and cakes before, but they usually turn out, well...bad and fit for the trash can.

So, when I came across a recipe for an egg less apple crumble that didn't involve rolling a pie dough, I decided to give it a try......and let me tell you, this is easier than apple pie!
I also had some sweet strawberries in the fridge that I wanted to use....so this became an apple-strawberry crisp.

While it may not look fancy, the taste is divine!!!
Here's the recipe.

Use the recipe as a guideline- adjust accordingly to your quantity of fruit.

Apple-Strawberry Crisp:

For the topping:
1/2 cup- rolled oats
2/3 cup- all purpose flour
3/4 cup- brown sugar
6 tbsp- softened butter or margarine
1 tsp- Cinnamon
1 tsp- Vanilla Extract
1 tsp- nutmeg, 1/2 tsp- salt,

For the Fruit: Sliced apples and strawberries, 2 tbsp Sugar (optional) and 1 tsp- Lemon juice

Put the sliced apples and strawberries in a deep baking dish, sprinkle the sugar and lemon juice.

Mix all the topping ingredients with a fork or by hand till it resembles a coarse mixture.
Sprinkle the topping on the fruit and spread evenly. Bake at 350 for 45 minutes till browned.
Let sit for 10 minutes before serving to allow the natural juices to set.

Serving Suggestion: This is best when served warm with some cold, Vanilla ice cream....you can also eat it as is! It is just as good!

You can also substitute other fruits in this recipe- peaches and pears, rhubarb and apples, apples and berries, all are good together!

This is a perfect dessert for novice bakers like me and also a nice way to get your kids involved in the kitchen. What better way to spend some quality time with them and then sharing this wonderful dessert together!
February 10, 2009
1:48
Quick Weeknight Suppers - Mexican Stirfry and Tomato Rice
» ‎ The Spice Who Loved Me

This Mexican stir fry dinner right here took me under 45 minutes to make and have it on the table....it was one of 'those' busy weeknights when everything and anything wanted to go to hell, taking me along with it.

The kids and I were cold, & tired after a long day and all we wanted was to get something quick to eat and crash for the evening. I wanted to go home and make something because the last thing I wanted to do was get a meal from a fast food place. I can't even go there....the greasy food, the atmosphere....ugh, it was too much for me to handle. I am sure you get my drift!

So off I went to my cosy warm kitchen and started digging, and this is what I came up with.
A Mexican stir fry with some tomato rice, tortillas and guacamole! Perfect!

I had some tortillas and guacamole on hand so all I had to do was saute the veggies and wait for the rice to cook and dinner was served!

Here's what you need: These measurements are only a guideline, use what you have.

1 packet- tortillas, ready to eat guacamole, salsa, sour cream (optional)
1 cup rice- wash and soak for 10 minutes while you prep the veggies.

For the Stir-Fry:
1 onion, 2-3 bell peppers- any color, 1 large zucchini, 1 carrot - I had some shredded carrot in the fridge which I used, 1/2 cup frozen corn,

1 packet- Taco seasoning ( I used a Low sodium One)- use half or to your taste
Black Pepper, a pinch of sugar
1 tbsp- Olive Oil

Chop the onions, peppers, zucchini into long slivers. In a pan, heat some oil and add the onions, let them saute a bit and then add the rest of the veggies and the seasoning. Cook for 7 minutes or more depending how soft you like them, I didn't cook them for too long, because I wanted a tad crunch to them.

For the rice:
1 cup rice- soaked,
1 onion, green peas and 2-3 canned or fresh tomatoes, any other veggies you'd like to add, I added the rest of the carrots in it,
the other half of the taco seasoning packet or a garam masala.
2 cups water,
Salt, Sugar to taste,
1 tbsp- Olive Oil

In a deep pan, heat the oil and add the onions. Add the rice and the veggies along with the seasoning and let it cook until done.

Serving Suggestion: Warm up the tortillas, spoon the filling inside and fold over, top off with guacamole and salsa with the rice on the side.

Boy,am I glad I made this, it filled us all up and it was a much better option than the greasy take outs...! Home cooked meals really do work wonders, don't they? I calmed down considerably after this meal! :)
February 04, 2009
1:16
Rustic Gujarati Series: Bharelu Ringan Shaak- Stuffed Chinese Eggplants
» ‎ The Spice Who Loved Me

Doesn't that look great??

I was lucky enough to get some fresh Chinese eggplants at the grocery store the other day,and I thought about making this delicious, stuffed recipe with them.

I used to hate eggplants at one point in time, but I can't imagine why I ever did. Now, I enjoy making mostly anything with the eggplants, and these Chinese long eggplants happen to be my favorite!

Here is the very easy, rustic Gujarati recipe that can be enjoyed at any meal.

You can use eggplants by themselves here, or use a combination of baby potatoes, pearl onions, carrots and the like.

Note: Please use this recipe as a guideline only, adjust quantities to your taste.

Ingredients:

5-6 Eggplants - washed and slit ( See picture)

Filling:
1/2 cup - Besan flour
1 tbsp- Sesame Seeds
1 heaping tbsp or more - ginger, chilies, garlic paste
1 tsp- Aamchur powder or lemon Juice
Salt, Sugar, Turmeric, Chili powder - to taste
1 tbsp- Dhania-jeeru powder
1 tbsp- Garam Masala

To temper:
1 tbsp - Oil
Mustard Seeds, Asafoetida, Dried Chilies, Curry leaves and a few Garlic pods- sliced

Wash and cut the eggplants into large pieces. Make a Slit down the middle leaving some room at the end.

Mix all the ingredients listed in the filling together. Stuff each eggplant with this mixture and set aside.

In a wide pan, heat some oil. Wait till it gets quite hot and add the mustard seeds, chilies, curry leaves and the garlic. Add the asafoetida after the garlic sizzles.

Place each eggplant in the pan and gently stir. Sprinkle around 2 tbsp of water on top and cover. Cook on medium heat until done, around 15-20 minutes. Do stir in between to make sure all the sides get cooked evenly. Garnish with chopped Cilantro leaves and serve hot.

Serving Suggestions: Bajri Rotlo, Chaas, a spicy garlic pickle and of course, some papad.

An authentic Gujarati Village meal at its best....enjoy!
January 27, 2009
7:52
Rustic Gujarati Series: Rasiya Muthiya.....
» ‎ The Spice Who Loved Me

These cold, dark days of Winter have me craving soups everyday, and while this isn't exactly a soup- it comes pretty close to comfort in a bowl.

This recipe is authentically Gujarati, and a great way to use up leftover khichdis and rice. I had some leftover khichdi last night so I made this for me and the kiddos.

What is it exactly? These are dumplings made of leftover rice and flour cooked in "Chaas". You can't get any rustic than this!

Note:Use these measurements as a guideline, add or omit ingredients to taste:

Ingredients:

For Muthiya or Dumplings:
1 cup- leftover rice or khichdi
1/2 cup- Besan or Chickpea flour
1/2 cup- Whole wheat Flour
2 tbsp- Semolina
2 tbsp- ginger-chili paste
methi leaves, grated squash or gourd - (optional) -I left it out
Salt, Sugar, turmeric and chili powder- to taste

Chaas:
2 cups Chaas,- Yogurt thinned down with Water - medium consistency
1 tbsp- Oil,
Mustard Seeds, Cumin Seeds, Curry Leaves, Dried Chilies, and Asafoetida- to temper
Cilantro - to garnish

First, make the dough. Mix the rice with the flours and spices and form a dough, you may or may not need any water at all, mix the rice really well with your hands and add some if needed, but keep the dough as firm as possible.

After you make the dough, make small little dumplings out of it and set aside. See Picture.

Mix some yogurt with water and make a 'Chaas' of a medium consistency after all the dumplings have been made. In a separate pan, heat the oil and add the mustard seeds, cumin seeds, curry leaves, dried chilies and the asafoetida. Add the 'Chaas' now and mix well. Add the salt immediately along with the sugar and the turmeric and chili powder. Now add the dumplings one by one. Lower the heat to a medium and let the dumplings cook thoroughly.

Once all the dumplings float to the top, they are ready to eat.

Garnish with some cilantro and eat this piping hot. Enjoy!

January 15, 2009
17:01
Instant Corn Dhokla
» ‎ Kajal

Preparation Time: 10 Minutes
Cooking Time: 15 to 20 minutes
Making Approx. 20 pieces

Ingredients:
1 cup sweet corn kernels (Makai ke dane)
½ cup curds (dahi)
1 cup semolina (Rawa / Soji)
5 long green chillies
1 small piece of ginger
Salt to taste
1 tbsp fruit salt
¼ tbsp lemon juice
¼ tbsp oil for greasing
¼ cup corn kernels for garnish
Ingredients for temper: 11/2 tbsp mustard seeds
2 tbsp oil
A pinch of asafetida ( Hing)
Method:
Step 1: Cut chillies and ginger and combine with the sweet corn and blen in a mixer till smooth.

Step 2: Add curd and blend it.
Step 3: Take the semolina in a bowl and add 12 cup water and salt.
Step 4: Add Ginger-green chilli paste and mix well.
Step 5: Just before steaming, sprinkle the fruit salt and lemon juice over it.
Step 6: When the bubbles form, mix gently.
Step 7: Pour spoonfuls of the batter immediately into thali or moulds and shake the thali clockwise to spread the batter in an even layer.
Step 8: Steam in a steamer for 15 to 20 minutes or till the dhoklas are cooked.
Step 9: Cool slightly and cut into square shape.
Step 10: If you like without oil then serve immediately granished with boiled sweet corn and coriander.
Step 11: Heat the oil in a small vessel.
Step 12: Add mustard seeds when the seeds crackle, add asafetida, mix well. Saute on medium flame foe few seconds.
Step 13: Remove from the flame. Pour this tempering over the dhoklas.

Step 14: Serve hot with tomato ketchup or fresh green chutney.:)

Recipe of tomato ketchup click here.
Recipe of Green coriander leaves chutney click here and here.
Recipe of red chillies chutney click here.

Feel free to grow, follow your life’s path and do as you desire, but whatever you do, do it with love.

0:52
Dahi-Sev Poori with Homemade Pooris
» ‎ The Spice Who Loved Me

Do you have a favorite among the famous "Chaats or Street foods" of India?? I do....and here it is: Dahi-Sev poori.

Imagine each poori with its delectable fillings just bursting with that tangy, sweet,and spicy flavor when you pop it in your mouth.....reminds of you of home, doesn't it?

I made the pooris at home, and they turned out fantastic. Here is the recipe for the pooris from here whenever you feel like having something savory during this cold season! Check out Older and Wiser's channel
for more great ideas!

Poori Recipe:
1 cup - Sooji ( Semolina)
1 cup- All purpose flour (maida)
1/2 cup- Chapati flour-whole wheat flour
1 tsp- Eno or Baking Soda (my addition)
Salt - to taste (optional)
Water - as needed

Oil - to deep fry

Mix all of the above ingredients to make a medium pliable dough. Let it sit for at least half an hour, make sure to keep it covered.

When ready to make pooris, roll into rounds (see picture) and deep fry on medium-high heat. Work quickly, and make sure they all puff up by pushing each poori down with a slotted spoon. Fry them till they are a golden brown color. Drain on paper towels and store in an air-tight container.

To make Dahi-Poori, you will need:

Sev-fried chickpea noodles, Chopped Onions, Chopped cilantro, diced boiled potatoes, cooked chickpeas(red or white), chaat masala, whipped yogurt, Cilantro chutney, Tamarind Chutney, Hot garlic chutney, pomegranate seeds (if available).

To assemble: Mix Chaat Masala with the boiled potatoes and chickpeas. Make a dent in each puri and fill with this mixture. Fill up a plate of say-six-seven for each person. Drizzle some cilantro chutney, tamarind chutney, whipped yogurt and add each of the toppings to your taste. Serve right away!

You can also make paani pooris with the same ingredients, all you will need is the tangy Paani. I found a really nice recipe here.

To make it a little healthy, you can also use Moong sprouts as a filling.....in any case, hope you will try this and relish each and every bite!

I also think this qualifies to go to JFI-Chickpea, don't you think so?? I am going to send it to our host for this month, "Sometime Foodie".

January 10, 2009
22:39
Mix vegetable curry with white gravy
» ‎ Kajal

Something different flavor in curry….
Ingredients for white gravy:
1-cup milk
10-15 pieces of cashewnut
10 pieces of garlic
2 pieces of ginger
* Crush all this material in mixer.
Ingredients for grounded:
1-tbsp mustard seeds
1-tbsp cumin seeds
1-tbsp green raw fennel
* Crush all this dry masala in mixer.

Ingredients for boiled:
1-cup green peas
1-cup chopped potatoes
1-cup chopped cabbage
1-cup chopped cauliflower
12-cup chopped carrot
* Boiled all ingredients until they are soft.
Ingredients for curry:
1-cup chopped tomatoes,
12-cup chopped onion,
1-tbsp butter,
12 tbsp turmeric powder,
Coriander leaves for garnish
Method:
Step 1: Heat butter in thick bottom pan.
Step 2: Add chopped onion and cook for 2-3 minutes.
Step 3: Then add chopped tomato and cook until they are soft.
Step 4: Add white gravy and cook for 3-minutes.
Step 5: After that add turmeric powder and grounded masala in it.
Step 6: Add boiled vegetable in it.
Step 7: Mix well and turn off the flame.
Step 8: Garnish with coriander leaves and serve hot with roti.

January 02, 2009
14:27
Enchiladas with homemade Enchilada Sauce....A favorite!
» ‎ The Spice Who Loved Me

Happy New Year! Here's wishing you all the best for 2009!

Do you like Mexican food? If you do, try these.....these enchiladas were AWESOME! They were even better than some restaurants because I made the sauce myself...and it turned out just delicious.

The secret ingredient in this sauce is Chocolate! yes, dark chocolate.....I had just bought some Chocolate with Chilies in it over the holidays and it came to good use in this recipe....and while there is no*distinct* chocolate flavor in this sauce, it just adds that extra oomph to it!

On with the recipes:

For the Red Sauce:
1-2 cans - strained tomatoes or tomato sauce
-1 red or white onion
-3-6 Chipotles or dried Indian Chilies (adjust to your taste)
-3-4 cloves of garlic
-1 small packet of Taco Seasoning
-2-3 tbsp Dona Maria Mole sauce(optional) but this gives it a LOT of flavor.
-6 small squares of Dark Chocolate - I used Chocolate with Chilies in it
-1 tbsp-Oil
-A pinch of sugar, and some black pepper- to taste

Soak the chilies in some warm water for half an hour. Grind all the ingredients except the tomatoes, taco seasoning and the Chocolate. In a deep pan, heat the oil and add the ground paste of the onions, chilies and garlic. Saute for 10 minutes, and now add the Taco Seasoning. Stir really well and add the tomatoes. Add the chocolate pieces and stir well.Add the sugar and pepper. Simmer on low heat for 20 minutes or more to bring out the flavors.

For the Filling:
I used a spinach, corn, onions and pepper filling. Saute some Onions in a little bit of Olive Oil, add some peppers, corn and the spinach and some Adobo or Mexican Seasoning. Try and get the low sodium one for a healthier version. Mix well and saute until the spinach wilts. This is so versatile, you can add whatever veggies or meat you'd like.

I also added some beans on the side. Mash some black beans and heat. You can use refried beans if you like.

For the toppings and sides: Tortillas, Southwest Cheese or any cheddar/pepperjack mix, Guacamole, Sour cream, Olives, Jalapenos, Green Onions, Taco Sauce and a fresh tomato,cilantro and red onion Salsa. I also made some Mexican rice, but that was just plain rice from the Zatarain's- Jambalaya brand. Use any one that you like.

Assembling the Enchiladas:

Spread some filling on to the tortillas. Roll them up and add some sauce on top, along with the other toppings. Bake in a preheated oven- 350F individually until the cheese melts. Serve with a side of Guacamole, sour cream, and salsa and of course, some rice! Enjoy.

Try this....let me know how you like it!

Again, many warm wishes to ALL of you who come to read this blog....thank you! I appreciate each and everyone of you. Here's to a great 2009!

December 27, 2008
10:23
Date Sweet/ Khajur Paak
» ‎ Kajal

Merry Christmas and Happy new Year

Ingredients
500gm date khajur packet
200gm fresh mava
50gm sugar
50gm ghee (14 cup)
20gm edible gum (Gaund)
12 cup water ( or simple milk)
Almonds chopped for decoration
Method
Step 1: Deseed the dates and roughly chop up dates.

Step 2: Take 12 cup water (or simple milk) in kadai and heat up to boiling and add chopped dates. Step 3: Keep stirring till all dates becomes soft and turn off the flame.

Step 4: Cool for 2-3 minutes and place into grinder bowl.
Step 5: Blend the date in a mixer till smooth paste (If it is too thick add a tiny amount of water to loosen it but try to make thicker pulp)

Step 5: Grated mava. Step 6: Grind 20 pieces of almond into mixer.

Step 6: Take another thick pan and heat the ghee in pan.

Step 7: Fry edible gum on medium flame.

Step 8: Finely chopped fry edible gum and keep aside.

Step 9: Then remove half of the ghee from pan and add prepare dates mixer.

Step 10: Add sugar and stirring till thick consistency.

Step 11: Stirring well up to all water part is burn and paste of date looks dark brown color.
Step 12: Add fry edible gum and mix it.

Step 13: Add grated mava on a low flame and keep stirring.
Step 14: Stirring up to date mixture sets in thick consistency.

Step 15: Take little part of mixer in hand and try to make small balls if it becomes in shape then turn off the flame. Step 16: After that add almond powder and mix well.

Step 17: Pure the batter of khajur paak or date sweet on the plate.

Step 18: Cool for 20 minutes after that take little ghee in your palm and make medium balls of date sweet or khajur paak.

Step 19: Decorate the balls with chopped almond and place in another plate.

Step 20: Store into container and place in cool.

Another recipe of Date Sweet is HERE
Note:
1. If you use sweet mava then you don’t add sugar because I thought that khajur were sweet enough.
2. If you don’t like to add water then you directly grind the dates into grinder but you need heavy duty grinder because dates are not soaked.
Love is the basis of every relation in human kind, without it the world is barren.

December 18, 2008
14:46
Roasted Veggie and Spinach Lasagna
» ‎ The Spice Who Loved Me
I literally crave Italian food every now and then and making this lasagna really hits the spot on those days!

I made this roasted veggie and a spinach lasagna using fresh pasta sheets, I've been using the fresh pasta for a while now instead of the dried ones and boy, does it make a difference- for the better, of course!
Here is my recipe for this family favorite, I am also going to include a recipe for my pasta sauce.
I make my own pasta sauce because I love its flavor....I am so used to the homemade one, I cannot go back to the jarred or canned ones! Sit down with a cup of coffee to read ahead, its kind of lengthy - but worth it!

You will need:
~1 box- fresh pasta sheets (Lasagna Sheets, I used Olivieri brand)
~1 small packet - baby spinach, 1-2 bell peppers, 1 large red onion, 2-3 zucchinis and squash ( yellow or butternut squash works well) or use both!
2 carrots - all chopped, except the spinach, I added that as is.
~Tomato Sauce - as needed
~Bechamel Sauce - as needed
~Italian Cheese blend or you can use Mozzarella and Parmesan
~1 heaping tbsp - Italian seasoning blend, Salt to taste and Olive Oil

First, Make the sauce ahead of time: For the fresh TOMATO sauce, you will need:
- 2- 35oz cans of whole plum tomatoes or 3-4 lbs fresh ripe plum tomatoes
- 1 tbsp- olive oil
- 5-6 med cloves of garlic- sliced, 1 red onion - sliced, 1 small chili pepper - sliced
- Few Fresh leaves of Basil, use some dried ones if you can't find fresh ones
- Salt and a pinch of sugar
- Crushed red pepper flakes
Heat the oil in a deep pan, and add the garlic, onions, chili and the red pepper flakes. Don't let the garlic brown too much.
Add in the tomatoes. If you are using canned tomatoes mash them up with the masher. Bring the sauce up to a simmer, let it cook for 10 minutes. Add the salt, black pepper and the sugar and then the Basil. Let it simmer until it reaches a thick consistency. Blend it towards the end to make it uniform.

Now get ready to grill the veggies:

Chop up all the veggies except the spinach - add a drizzle of Olive oil, some Italian seasoning if you have some on hand, or use some dried parsely and oregano flakes, mix well and layer on a cookie sheet. Heat your oven to 375F and let it cook until semi soft. Do NOT add salt to these veggies, they will turn mushy. Set aside.

While the veggies are baking, make the bechamel sauce, I usually follow this recipe and it turns out well.

Bechamel Sauce:
- 6 tbsp all purpose flour
- 2 tbsp olive oil
- 3 tbsp butter
- 2 ½ cups hot milk ( 2% is ok)
- 2 tbsp- parmesan cheese
- salt
- fresh ground black pepper
- pinch of nutmeg (about ¼ tsp)
To make the sauce, melt the butter with the olive oil in a medium saucepan over low heat. Add the flour and stir well, being careful. Then slowly add the hot milk while whisking vigorously. The mixture will seem to clump, but keep whisking and it will end up smooth. Add the salt, pepper and nutmeg. Put it back on the heat and simmer for 5 minutes. Add the Parmesan cheese at this point.

Now,on to the lasagna:

Spoon some sauce in a baking pan, and layer a sheet of the pasta, add the grilled veggies and some of the fresh baby spinach - as is. Add a little bit of the cheese and then add both Bechamel and some tomato sauce on top. Repeat for another two layers. On the top layer, add some more cheese, bechamel sauce, tomato sauce and some crushed pepper flakes if you like. Bake in a preheated oven (375F) for 30 minutes covered with foil, and then for 15 more minutes, uncovered.

Serve this delicious meal with a side of garlic bread and a salad.

Happy Holidays to all of you.

December 15, 2008
0:24
Chakri / Spiral wheat flour snack
» ‎ Kajal

Chakri- Crispy and Crunchy Spiral Wheat Flour Snacks
Chakri is a wheel shaped crunchy spicy snack made from wheat flour or rice flour. In our Gujarat all people make from wheat flour. You can have lots of fun with this one as it uses a special tool called a sev maker.
Ingredients for making Chakri:
1 big bowl wheat flour
12 of bowl yogurt (curd)
6 tbsp sesame seeds
4 tbsp red chilli powder
1 tbsp turmeric powder
5 tbsp oil for making dough
Salt to taste
Oil for frying
Sev maker with star nozzle for making chakri
Method for making chakri:
Step 1: Place the wheat flour in steal vessel and cover with lid. Pure the half cup water in the pressure cooker and put the flour vessel in it and closed the cooker with top. Cook the simple flour in base of water for three whistles.

Step 2: Turn of the flame and cool at room temperature. If wheat flour is warm then it is best for making crispy chakri.

Step 3: Place this wheat flour in big bowl and rubbing smoothly with hand.
Step 4: Add red chilli powder, salt, turmeric powder, and sesame seeds in it.

Step 5: Heat 5 tbsp oil and add the sizzling hot oil to the wheat flour or if flour is warm then add oil as it is. Mix lightly.
Step 6: Add yogurt to make stiff dough. Knead thoroughly with hand not food processor. If you need than add little water for making smooth dough.
Step 7: Take sev maker and place the dough in a sev maker, using the chakri (star) nozzle.

Step 8: Closed the sev maker tightly.
Step 9: Make long strips with the sev maker and after that make spiral on to the paper. Gently press the ends of the chakri so it is not open when we fry it. Make this type of raw chakri at least more than ten. Step 10: Heat the oil for frying. Test the oil by dropping a small piece of dough and wait for 3 or 4 seconds if it does not rise to the top then oil needs to be heated.
Step 11: Gently place the raw charki in heat oil and fry it for two minutes until light brown on the underside. Step 12: Turn in to another side and fry into middle flame for 1-2 minutes. If you are frying in low or medium flame on another sides than it’s turns into golden brown and crispy. So you can take care of it.
Step 13: Remove the cooked chakri from the oil.

Step 14: Drain on paper and fry the remaining raw chakri in the same manner. Step 15: When all the chakri have been cooled then store in an airtight jar.

December 04, 2008
2:01
Peas and Paneer Pulao
» ‎ The Spice Who Loved Me

Two of my favorite ingredients, peas and paneer come together to make a new favorite - Peas and Paneer Pulao...! All diets and resolutions go in the dumps when I'm faced with some paneer and rice, I just can't help but have some. So of course, I only make this once in a while, but when I do, it is totally worth it!

Here's the really easy recipe for days that you just want to indulge, and you know, we ALL have days like those once in a while.

For this delectable Pulao, you will need:

2 cups of Basmati rice - soaked for an hour
1 cup - green peas, I used frozen peas.
1/2 cup Paneer -sauteed in some olive oil and chopped in cubes
1 green pepper - sliced lengthwise
1 cup any other veggies you like (I used some French beans and a few carrot slivers)
1 large red onion- sliced lengthwise

For the tempering:

1 tbsp - Olive Oil ( use what you normally have on hand, I cook a lot with Olive oil)
1 tsp - Shahi Jeera or plain Jeera ( cumin)
2-3 small green cardamoms
1-2 cinnamon sticks
2-3 tbsp of yogurt- whipped
1 tbsp - ginger and garlic paste
2-3 heaping tbsp -of your best Biryani/Pulao or garam masala- I have some Gujarati biryani/pulao masala that I used. Use to your taste. I used a lot because I wasn't using any turmeric or chili powder.
Few fresh mint leaves - I had about 7-8 on hand, so I used them all.
salt - to taste
sugar - a pinch or two

Soak the rice and let it sit for an hour.

Take a deep pan, heat some oil and add the jeera, cardamoms, and the cinnamon sticks. When they sizzle, add the onions,and the ginger-garlic paste. Stir really well and now add the biryani/pulao masala. Add the Peas, and the veggies you have. Stir fry for 2-3 minutes and add the yogurt, mixing it well. Don't overcook the veggies, because you'll be adding the rice.

Now add the soaked rice, mint leaves, salt and sugar to this mixture. Add 4 cups of water to the pan. Mix gently, taking care not to break the rice. Season the rice and veggies further with more masala if needed. Let the mixture come to a boil, and then lower the heat. Cook until the rice is done.I usually don't cover it, I find that the rice becomes sticky that way. Towards the last few minutes of the cooking, add the paneer pieces and toss gently. Garnish with cilantro leaves if you like!

Fluff the rice and serve with some onion and cucumber raita.

November 30, 2008
0:10
Gulabjamun and Dry Coriander leaves puri
» ‎ Kajal

This post is special for my Mom and Dad. My mom is far away form me but always near to heart. Mom Happy Marriage Anniversary.Love you and Miss you MoM Gulabjamun
An Indian sweet preparation traditionally made out of evaporated desiccated milk blended with wheat flour, fried and soaked in sugar syrup.
Ingredients:
Ready made gulabjamun paket of 200 gm
600gm sugar
Ghee for deep fry
Few strands of saffron
Method of making Gulabjamuns:
Step 1: Mix the ready made jamuns packet with 125 to 150ml water in parts in big vessel. (For richer jamuns, use simple milk instead of water.)
Step 2: Knead gently into soft and smooth dough.
Step 3: Apply ghee on both palms and then shape medium round and smooth jamuns without cracks from the dough. Cover the jamuns with moist cloth until we make sugar syrup.
Step 4: Take 600gm sugar in vessel.
Step 5: Add approximate 600ml water in it.
Step 6: Turn on the gas and heat this sugar mixer until they are bubbling.
Step 7: When bubbling is stop and mixer becomes slightly thick then turn the gas in lowest flame. Don’t turn off the flame until we simmer the gulabjamuns.
Step 8: Add few strands of saffron in sugar syrup.
Step 9: Take a thick pan and heat the ghee or oil on medium heat.
Step 10: Place the jamuns softly in heat oil in law flame.
Step 11: Deep fry in ghee in low flame until it turn golden brown.
Step 12: Drain excess ghee and place the hot sugar syrup in low flame.
Step 13: Soak the jamuns in hot sugar syrup for 15 minutes.
Step 14: After 15 minutes place it in another serving bowl and enjoy with your dinner or lunch….:)
Coriander leaves dry puri (Snack Item)
Ingredients for making coriander mixer:
3 cups fresh coriander leaves
9-10 long fresh green chillies
3 big size lemons (½ cup lemon juice)
1 tbsp turmeric powder
3 tbsp sugar
Salt to taste
Method for making coriander paste:
Step 1: Wash the coriander leaves very nicely and chopped it.
Step 2: Cut the green chillies and blend all material in mixer with little water.
Step 3: Mix till smooth paste.
Ingredients for making puri:
2 cup wheat flour
1 cup semolina (Rava/ Suji)
6 tbsp oil
Oil for deep fry the puri

Method of making coriander leaves puri:
Step 1: Mix the both flour with 6 tbsp oil very nicely.
Step 2: Add the mixer of coriander leaves.
Step 3: Knead slightly stiff dough and add little water if it needed.
Step 4: Cover with a moist cloth and keep aside for 5 minutes.
Step 5: Knead again and divided into big portions.
Step 6: Roll into big round shape and then cut into small round shape with help of round shape.
Step 7: Make small Slits with the tip of the knife on top of the puris.
Step 8: Deep Fry the puri in hot oil and fry until they are golden brown on both side.
Step 9: Drain excess oil.
Step 10: If you like square shape than try in square shape it is easy to shape and quick to make.
Step 11: Store in a container.
Step 12: Enjoy it in your breakfast or snack time…..............:))
Let us love everyone, who comes our way, every element that is a part of our life....To make this world more beautiful. :)

November 19, 2008
10:31
Carrot, Onion and Corn Kachumber
» ‎ The Spice Who Loved Me

I love having some sort of a salad with my meals, especially our Indian 'kachumbers'.
The usual tomato and onion or even the famous Gujarati "Cabbage-carrot sambharo" fare can be pretty mundane day after day so I try and make something different each time.
This time, I made this unusual combination of Carrots, Onions and Corn. It turned out to be delicious, and I'll be making it again!
This goes really well with chapatis, and is SO simple!

Ingredients:

2 Carrots, Sliced
1 small red Onion, Sliced
1/2 cup - frozen Corn
1 small chili or Jalapeno, Sliced
1 tbsp, Olive Oil
1/4 tsp - Cumin Seeds and Mustard Seeds
Salt, Turmeric, Sugar, garam masala (optional), - to taste
A pinch of Dhania-jeera powder
Cilantro - to garnish

In a pan, heat the oil and add the Cumin and Mustard seeds, when they sizzle, add the chilis/jalapenos. Now add the onions and saute for 2 minutes. Add the corn and the carrots and the seasonings. Stir well and let it cook until the veggies are soft. Serve hot with some Chapatis as a side dish.
Enjoy!

Tip: Make a COLD version of this Kachumber by adding some chaat masala, Jeera powder and black pepper.
November 12, 2008
2:35
Dahi Vadas and an award....Updated
» ‎ The Spice Who Loved Me
Dahi vadas are such a treat for me.....while I am a big fan, Kartik isn't. So, I always put off making them because no one- not even the kids will eat them.

Some time ago, I had a HUGE craving for some when I saw this video on Youtube. I wanted to try out Manjula Jain's recipe because all of them have been a hit with my family so far. I've tried Aloo-Gobhi, Matar-Paneer and my favorite Corn Vegetable Soup so far and loved it all.

I followed her recipe pretty much with just ONE exception. I added whole peppercorns to the batter, because I like the vadas to have a slight kick. Other than that, its all the same. You can find the recipe on the site or read it below.

Here is the recipe - Verbatim from Manjula Jain's Website. The Photos are mine.

"Ingredients:
For Vadas:
- 3/4 cup washed Moong dal
- 1/4 cup washed Urad dal
- Oil to fry
For Garnish:
- 1 1/2 cup yogurt
- 1 teaspoon salt
- 1/2 teaspoon red chilly powder
- 1/2 teaspoon roasted cumin seed powder
- 3 tablespoons tamarind chutney
Method:
To make the Vadas:
1. Mix both dals and wash several times until the water appears clear.
2. Soak dal in 4 cups of water for at least six hours.
3. Drain the water and blend dal to very creamy texture. Just using enough water as needed to blend. Using too much water while blending dal will not be creamy in texture.
4. Whip dal batter using a spoon in a circular motion for about two to three minutes until batter will become light and fluffy. If needed add few spoons of water.
5. To fry the vadas, use a flat frying pan. Do not put more than 1/2 inch of oil in the frying pan.
6. Place the heat on medium high. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color.
7. Place about 1 tablespoon of batter into the oil. Batter should not be covered with oil. This will allow the vada to expand. The vada will be softer if they are shallow fried.
8. Fry the vadas in small batches. Fry the vada until thew are golden brown all around.
9. After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes.
10. Next squeeze the vadas gently to take out the water, be careful not to break the vadas.
To make Yogurt topping and Garnish:
1. Take two cups of yogurt and mix until very smooth. Use some milk as needed to make the consistency similar to pancake batter or lassi. Add about 1 teaspoon of salt or as needed.
2. Soak all the vadas in the yogurt batter for at least twenty minutes, giving the vadas time to absorb the yogurt.
3. Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.
4. Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chilly powder and finish off with a drizzle of tamarind chutney.
Variations:
1. Change the proportions of dal or make vadas with just urad dal or just with moong dal.
2. As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter, just before you start frying the vadas.
3. Instead of serving with tamarind chutney, you can add some chopped cilantro over the dahi vadas.
4. You can also make the vadas very small and serve as a Raita dish.
5. If you are vegan, you can also soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro."- Manjula Jain
The Verdict: I am so glad I followed this recipe...its is wonderful, simple and most of all Delicious!
Do try it.

The lovely Purva from Purva's Daawat gave me a wonderful award, thanks so much Purva!

November 09, 2008
22:05
Healthy Drink, Cabbage-green chilli side dish, and Masoor dal with turia
» ‎ Kajal

Spinach, beet, carrot and Gooseberry juice or Helthy DrinkIngredients:
50gm fresh spinach
2 medium size carrot
5 gooseberry
2 tbsp natural honey
5-6 black Pepper
1 small piece of ginger
Salt to taste
Method:
Step 1: Wash and cut the spinach.
Step 2: Cut small pieces of gooseberry.
Step 3: Cut the carrot and remove the middle white part of it.
Step 4: Mix all this ingredients in to big mixer jar and add honey, black pepper and salt .
Step 5: Grind very well.
Step 6: Drain this juice into another bowl with big hole drainer so that some of crush fiber also drain with it. Step 7: Shake very well and pour into serving glass. If you are like than also add ice pieces.
Step 8: Drink it within 15 minutes is good for health if you put into freeze than its orginal taste is change after 1 hour.
Kobi Marcha no Sambharo / Side dish of Cabbage and green chilli
Ingredients:
50gm Cabbage
4-5 long green chillis
1-tbsp mustard seeds
1-tbsp oil
14-tbsp turmeric powder
Salt to taste
Method:
Step 1: Cut Cabbage and green chillies in to long thin pieces.
Step 2: Heat the oil in a pan and add mustard seeds when they begin to pop then add long cut chillies. Step 3: Cook for a few minutes so chillies become soft. Step 4: After that add chopped cabbage in it. Step 5: Cover the pan and cook for 2-3 minutes.
Step 6: Add turmeric powder and salt to taste. Step 7: Serve as side dish with curry and Roti. Masoor dal with Turia (Rigid Gourd or Ridge-gourd)
Ingredients:
150gm turia(Rigid Gourd)
12-cup masoor dal (Red Lentils)
3 cups water for cook the dal
1-tbsp red chilli powder
12 tbsp turmeric powder
1-tbsp SMIP masala
1 tbsp lemon juice
Salt to taste
Coriander leaves for garnish.
For temper:
2-tbsp oil
12 tbsp mustard seeds
12 tbsp cumin seeds
14 tbsp asafoetida
6-7 curry leaves Method:
Step 1: Wash the dal in a few changes of water.
Step 2: Soak in water for 15 minutes. Add 3- cup water and cook up to 3 whistles in cooker.
Step 3: Let it be cool for 5 minutes and after that mix with hand blender. Step 4: Peel the turia and cut into small pieces. Step 5: Heat the oil in a frying pan add the mustard seed and cumin seeds and asafoetida in it. Step 6: When all seed s are pop up then add curry leaves in it. Add chopped turia in it. Step 7: Cook for 3 minutes when they become soft then add red chilli powder, turmeric powder and salt to taste. Step 8: Mix well and cook another 5 minutes. Step 9: Pour the masoor dal and stirring. Step 10: Cook dal for 5 minutes more and add SIMP masala and lemon juice lastely. Step 11: Turn off the flame and garnish with coriander leaves. Serve hot with bolied rice and Roti (Chapatis). "It Seems Good to stand on the Ground & look up High at our Aim, but the BEST thing is to stand up so High that others look UP at Us & say; Thats my AIM."

November 03, 2008
0:37
Autumn Chili
» ‎ The Spice Who Loved Me

Autumn happens to be my favorite season of all time.....there's something about it that reminds me of all the good days gone by. I love the smell of chimneys,the look of the burnt orange leaves, the scattered leaves across my yard and the cloudy days that just make me want to stay home and turn the fireplace on! yes, this is what fall is all about - to me, anyway.
I do try and change my diet according to the season...and this means that I like to have soups/stews/chili at least twice a week. it is pure comfort to me to have a piping bowl of soup to get me all warmed up!
Here is one such recipe that is sure to remind you of the goodness of fall....an Autumn chili, all vegetarian of course.

You will need:
1.5 cups: Kidney beans - cooked
1/2 cup: any other bean of your choice (black beans, chickpeas, pinto beans,white beans etc)
1/2 cup: Corn
1/2 cup: Carrots
1/2 cup: butternut squash- chopped
1 large onion-chopped,
1 large jalapeno- chopped,
1 medium can: tomato sauce OR diced tomatoes
2 large cloves of garlic- minced
1 tbsp: cumin powder
1 tbsp: paprika
2 tbsp: taco seasoning (any brand packet will do) OR ready made Chili Seasoning ( I prefer the taco seasoning)
1 tsp: oregano
2 tsp: sugar, Salt - to taste
1 tbsp: Olive Oil

In a deep pot, heat the oil and add the onions, jalapenos and garlic. Saute until the onions turn translucent. Meanwhile, make a paste of the taco seasoning, cumin powder, paprika,and oregano by adding some water. Add this paste to the onions and the garlic and saute for a few minutes to bring the flavors out. Now add the tomato sauce or the diced tomatoes, whatever you are using. Simmer for a bit and now add the rest of the ingredients. Adjust the seasoning to your taste. Add a little bit of water and cover the pot. Let it simmer for as long as you like. I left mine to simmer for an hour. The aroma of this chili is just amazing and it filled my entire home with it!

If you'd like to make this in the slow cooker, this would be perfect! Adjust the water accordingly। Serve with a side of garlic bread or rice. Enjoy!
October 30, 2008
0:20
The Fifth and Final Day of Diwali: Bhai Beej
» ‎ The Spice Who Loved Me

Hope all of you had a safe and a memorable Diwali. Today is the last day, also known as Bhai Beej or Bhai Dooj. We celebrated Bhai Dooj yesterday with a traditional Gujarati fare. I'll be back with recipes later this week!

Here is some more information on Bhai Beej.

Pic: India crafts
October 29, 2008
0:32
The Fourth Day of Diwali: Padwa/ Bestu Varash
» ‎ The Spice Who Loved Me

To learn more about Padwa and Bestu Varash, Click here..
Bestu varash Greetings to ALL my readers, friends, and family members.

On the Menu tonight; Poori, Shrikhand, Ringan-batata shaak, Kaccho Paako Sambharo, Kadhi, Lachko Daal and Khaman.

pic courtesy: Cupetino Chamber of Commerce.

Enjoy the celebrations, and may the new year bring you lots of peace in your lives.
October 28, 2008
1:09
Third Day Of Diwali - Lakshmi Poojan
» ‎ The Spice Who Loved Me

This is the day to perform Lakshmi Poojan with your loved ones. For details on Lakshmi Pooja you may check out these resources:

Laxmi Pooja on Diwali

Hindu Blog guide to Laxmi Pooja at Home.

On the menu tonight: Lapsi, Rotli, Dahi Vada, Gujarati Daal, Tindora Shaak, Phulevar-Batata Shaak ( cauliflower-potato curry) and of course Basmati Rice.

pic source: Gangesindia.com

Enjoy the Celebrations!
October 26, 2008
23:40
Second Day of Diwali: Choti Diwali
» ‎ The Spice Who Loved Me

Today is the second day in the Diwali celebrations, also known as Choti Diwali. Click on the link to read more information on today's significance. Enjoy the Celebrations!

Pic: gangesindia

12:00
D I W A L I G R E E T I N G S ..............
» ‎ As Dear As Salt

Wishing all the readers of As Dear As Salt a very Happy and Joyous Diwali.............Here are a few snacks/dishes that you may like to try this festive season.......Dates and Pistachio Poli Ragada Patties Paneer PuriBadam no SeeroSweet Potato Paratha Matthi PuriSee you all after a short break!

3:52
Dhanteras - the First Day of Diwali
» ‎ The Spice Who Loved Me

Wishing you all a Happy Dhanteras. For information on the significance of the Pooja, click here.

More information on Dhanteras here on this fabulous blog: Hindu Blog

How to perform Lakshmi Pooja

Happy Diwali Everyone! Enjoy the food and the festivities!
Pic Source: Craft India
October 17, 2008
1:41
Revisiting Recipes: Corn Poha with Vidalia Onions
» ‎ The Spice Who Loved Me
Revisiting an old favorite recipe of mine: Corn Poha,( pressed rice), a variation on the classic Batata Poha. I make this when I am limited on time, especially on weekends when there is so much on the go. Try this for a change!

I saw Vidalia Onions in the supermarket the other day, and I just had to get them.
I am sure many of you are familiar with this sweet onion that just pairs so well with such savory recipes. I decided to use them for Corn Poha....one of my favorites to make on weekends. Corn Poha with fresh lime juice squeezed on top and tea....isn't that what weekends are made for?

Corn Poha are similar to the famous Batata-Poha, this just uses corn instead of potatoes....for variety, that's all! Add the Sweet Vidalias in this instead of the regular onions and You won't even need to add any sugar.....it's that good, and you all know how much I like my sugar!

Here is the recipe:
- 1 medium Vidalia Onion- chopped lengthwise
- 1 medium - jalapeno or Indian chili - chopped
- A handful of curry leaves, peanuts or cashews
- 1 cup of Corn - either fresh, frozen or canned ( drain and rinse well if using canned ones)
- 2 cups of thick Poha
- 1/4 tsp - turmeric
- Mustard seeds, Asafoetida and Some oil - to temper
- Salt - to taste
- Fresh Lime - cut into pieces
In a wide pan, heat some oil. Temper the oil with some mustard seeds, asafoetida and turmeric and the curry leaves. When the mustard seeds pop, add the chopped Jalapenos, and the peanuts or cashews. Let this sizzle.

Now add the delicious Vidalia onions and the corn. Mix until the onions are translucent.
While the onions and corn are cooking, place the poha in a drainer and run a little bit of cold water through it until it gets wet. Turn the water off right away, don't let them get soggy....separate the Pohas with your fingers.

Add the Pohas to the onion-corn mixture and stir well. Add the salt and some lime juice on top.
Serve with some Mint-Coriander chutney, yogurt, or the way I like it -with Garam Masala Chai.

Here are some other versions of the Poha that I found on other blogs.....check those out too.

Manasi of the blog"A cook at heart" makes wonderful Dadpe-Pohe....this one, I have tried and it is wonderful!

Pooja of "My Creative Ideas" makes the Classic Batata-Poha.....a Gujju favorite.

Mika of "The Green Jackfruit" makes Puli Aval - a South Indian take on Batata Poha using tamarind, urad and chana daals...a must try.

October 13, 2008
23:06
Orange and Beet Juice (Healthy Juice)
» ‎ Kajal

Ingredients:
2 big size fresh Orange
1 skinny slice of Beet (Beetroot)
Sugar (or honey), Salt and pepper powder optional

Method:
Step 1: Peel the oranges and cut the beet roots in to small slices.
Step 2: Crush with hand blander and drain into vessel.
Step 3: Add sugar (or honey), Salt and Pepper powder for making tasty. I can not add any of this sugar salt and pepper powder in it.
Step 4: Pure in to glasses. Don’t put long time in to the freeze because orange juice vitamin C taste is different after the 30 minutes of making. Try to drink fresh.

I will prefer without any other things in it and as plan it is also tasty and real taste of orange with color of beet root. It is rich with an excellent source of vitamin C from orange and a source of potassium, iron, and calcium from Beet.
You can choose who to care for,
who to share life with...
But you can never choose who to fall in love with...
Coz, love is not a choice,
It is DESTINY.

October 09, 2008
1:50
Comfort Foods: Tomato Pakoda Kadhi
» ‎ The Spice Who Loved Me
This recipe was an inspiration from my lovely friend 'Surili' . She had made a 'Tamatar Soya-vadi di Kadhi' for a JFI event last year and as soon as I had seen the recipe, I had it bookmarked to try.

I was in the mood for something hot and just plain good. This is what came to mind, and I made the kadhi in no time. It was 'one of those days' when I needed to get supper on the table for the kiddos and me after a long day. Since Kartik wasn't going to be home for supper that day, this was the quickest thing I could think of.

I left out the Soya vadis and the bell peppers (my kids aren't too fond of them) and added onion pakodas instead. These were the only change I made to this fabulous recipe.

Here is the original recipe verbatim. Do try this out for a nice change to the regular kadhi in your home. I served this with some fresh basmati rice for the kids. You can serve it with some pulao, or just plain chapatis. I had this, as is, its that filling.

"Tamatar Soya Wadi di Kadhi" - From Surili's Kitchen.
- 1 and 1/2 cup buttermilk or beaten curd (sour preferred)
- 2 and 1/2 tbsp. besan
- 1/4 onion (chopped chunky)
- 2 big, ripe TOMATOES (chopped chunky)
- 10-15 soya chunks (soaked in warm water to soften)
- Ginger (chopped, to taste)
- 1/2 bell pepper (chopped)
- 1/2 tsp. each of jeera and dhaniya (cumin and coriander) seeds
- 1/4 tsp. each of methi-dana (Fenugreek seeds) and kalonji (Nigella seeds)
- 1 tbsp. oil
- Turmeric and chilli powder
- 1/4 tsp. Garam masala
- Kasuri Methi (dried methi leaves) and Cilantro (both for garnishing)
Heat oil and splutter jeera, dhaniya, methi-dana and kalonji (in that order). Add onions and saute, followed by ginger and bell-peppers. (While its being saute'd-we must also keep ready the besan-curd mix. For that, beat the curd smooth and slowly add besan, preventing any clumps. We can use buttermilk instead). Now add 1/2 of the chopped tomatoes, stir and cook. Add turmeric and chilli powder (add only 1/4 tsp.turmeric-the color gets darker as we cook). Stir to make the base and add rest of the tomatoes. Reduce the flame and slowly add the curd-besan mix while stirring to prevent curdling. Squeeze out excess water from soaked soya-wadis and add to the kadhi. Add more water and bring to boil. Cook on low heat to allow the kadhi to thicken a bit. Add the kasuri methi and garam masala, cover the pot and let sit for 5 mins. Garnish with cilantro and serve hot with rice." - Musical

For the Pakodas ( my addition):

1/2 cup: Besan (chickpea) flour
1 small onion- chopped finely
1 small chili pepper or jalapeno - chopped finely
Cilantro leaves- chopped finely ( to your taste)
1.4 tsp: turmeric powder
1 tsp: red chili powder
1 tsp: Salt or to taste
a pinch each: ajwain seeds and cumin seeds ( crushed slightly)
1 pinch of: eno or other fruit salt
water- to bind, as needed

Mix all the ingredients together and let it rest for 10 minutes. Add a small amount of water and make a thick batter, making sure it isn't too lumpy. Heat oil in a deep pan and fry small batches of pakodas till they are golden brown. Drain well on some paper towels and add to the kadhi while it simmers. Enjoy.

Wishing you all the best for the Festive season! Enjoy the celebrations and of course, the good food!

October 02, 2008
0:56
Khajur Paak / Date sweet
» ‎ Kajal

Sugar free sweet without milk and mava so it is became healthy sweet. Dates are one of the sweetest of all fruit.

Preparation time: 10 minutes
Cooking time: 15 minutes
Makes: 300gm
Ingredients:
350 gm Khajur (Date) packet
2 tbsp ghee
12 cup chopped almonds and cashewnuts
Method:
Step 1: Deseed the khajur (Date).

Step 2: Heat the ghee in kadai or pan on medium flame.

Step 3: Add khajur and keep stirring.

Step 4: Stirring constantly till khajur is soften.

Step 5: Place it on the flat plate.

Step 6: Sprinkle chopped almonds and cashewnuts. Gently press the dry fruite.

Step 7: When set and warm cut it into lone stripes and roll this stripes and cut in to round shape.
Step 8: Store in clean and dry container.

Benefits:
* An excellent source of potassium.
* A good source of iron, niacin, and vitamin B6.
* High in fiber.
Drawbacks:
* High sugar content and stickiness promote tooth decay.

Love can't be bought, for it's worthless,
Love can't be borrowed, for it can't be parted...
Love is only felt, for that's within yourself.:)

September 29, 2008
2:28
Alu Dum - Potatoes in a Cashew Sauce
» ‎ The Spice Who Loved Me

I absolutely love this simple recipe!
I have always liked such dishes but I try not to eat it TOO often because they are laden with heavy cream and butter. This version, however is low in fat! how, you ask?
Instead of deep frying the potatoes, I sauteed them in some Olive Oil to get that browned look and I used some low-fat milk instead of heavy cream to get that richness in the gravy. The taste is still wonderful!
Serve this with some hot pooris or parathas and you have a delicious weekend lunch, or better yet, take it to a potluck and it will IMPRESS!

This is what you need:

Ingredients:

10-15: new baby potatoes3-5: ripe, red tomatoes
1 tbsp: tomato paste10-15: Cashews, soaked in water for half an hour (at least)
1 large onion - chopped1 large jalapeno-chopped (optional)
1 small piece ginger- chopped2-3 cloves garlic- chopped
1 heaping tbsp - your favorite garam masala1/2 cup - low fat milk (optional) use any other dairy free product if making this 'vegan'.
1 tbsp - Paprika ( you can add more if you'd like)
1 tsp-Tandoori Masala and your favorite Garam masala Salt, sugar, turmeric - to taste
1 tsp - cumin seeds and nigella seedsOil - per your taste

Boil the new potatoes first and let them cool. Peel the skin off and set aside. In a wide pan, heat some oil, about 1.5 tbsp, and add the nigella seeds. Add the peeled potatoes and saute on medium heat until they get a brown hue all over. While the potatoes are browning, make the sauce. You'll need your blender for this. Blend the cashews, onions, tomatoes, ginger, garlic and the jalapeno. Make a thick puree. Make sure there are no lumps.

In another deep pan, heat a little bit of oil and add the cumin seeds. Add the tomato paste and cook until you see the oil leaving the sides of the pan. Now add the rest of the puree. Simmer this until the raw smell is gone. Add the rest of the seasonings and the milk. Cover, and let the sauce thicken. Add the potatoes, and stir well. Cook further for another 10 minutes. Garnish with cilantro and serve hot. I served this with Pooris.

Enjoy.

Here's my latest food post on Food Network Canada website: Taj Mahal - A Review.
September 17, 2008
8:22
Gujarati Series: Sambhariya Shaak
» ‎ The Spice Who Loved Me

I know I have been gone most of the summer, this blog has been put off for too long....I still thank all of you that still drop by here and leave me your comments and emails.

Continuing with the Gujarati series, I have a great recipe for a Sambhariya shaak...this one is so easy! and a delight to eat. Do try it!

Here's what you need: 3 medium potatoes- sliced lengthwise2 medium onions- sliced lengthwise1-2 carrots - sliced1/2 cup - besan flour ( use more or less, to your taste)3 cloves garlic - grated1 small piece of ginger - grated2-3 small chilies or jalapenos- grated/chopped1 tbsp - sesame seeds plus 1/2 tsp to add in the temperingsalt, turmeric, sugar - to taste1 tsp - aamchur powder (dried mango powder)1 tsp - garam masala
To temper - mustard seeds, asafoetida, dried red chilies, curry leaves and Oil. I use Olive oil. Use what you have on hand.
Mix the besan along with the garlic, chilies, ginger and the rest of the spices. Coat the chopped veggies in this mixture and set aside for 10-15 minutes. In a wide pan, heat the oil and add the mustard seeds and wait till they get really hot. When they start to crackle, add the dried chilis, curry leaves and the sesame seeds along with the asafoetida. Add the coated veggies and stir well. Cook on high heat for a couple of minutes and then cover the pan, lower the heat to a medium low and cook until done. This will take a while, around 15-20 minutes more. Sprinkle a little water every now and then to make sure it doesn't burn. Serve hot. Enjoy!

September 09, 2008
4:49
Glimpses of St. Helena's farmers Market, Napa AND Zuke-A-mole
» ‎ As Dear As Salt

He is the King and he did it again!Heartiest Congratulations to Roger Federer who took home the US Open trophy for the 5th consecutive time! What a beauty and pure joy it is to watch him play. The best player ever to play the game of tennis, IMO. Always a class act and ever so generous with all these great achievements, the sign of a true champion!!Coming back to today's post, here are some

August 29, 2008
19:03
Dabeli
» ‎ Kajal

Hello to all my dear friend I am really try to be regular in my blog but I think I am bit busy with some new work so I am really very sorry. I got new job which is far from my home so I have less time at home. My dear friend Ushaprashanth give me nice award to me. Thank you very much dear.
A sweet-spicy treat Dabeli has been luring Gujarati’s for years.

Cooking time: 25 minutes
Preparation time: 10 minutes
Ingredients for masala:
1 red chili
1 teaspoon coriander seeds
1 teaspoon cinnamon
2 cloves
1 teaspoon cumin seeds

Ingredients for filling:
4 potatoes
1 teaspoon cumin seeds
A pinch of asafetida
4 teaspoon khajur-imli chutney
2 teaspoon oil
Salt to taste
15 small burger buns
Butter or oil for cooking

To Serve:
1 chopped onion
12 cup chopped coriander
12 cup roasted peanuts
12 cup nylon sev
12 cup fresh pomegranate (optional)
2 teaspoons fresh garlic chutney
6 tablespoons khajur-imli chutney

Method for making masala:
Step 1: Roast all ingredients in a pan for 2 and 3 minutes.

Step 2: Grind to fine powder in a blender.

Step 3: Use as required
Method for making filling:
Step 1: Cut the peel potatoes in to small pieces.

Step 2: Add 12 cup water into cooker and add these potatoes pieces in it.
Step 3: Cook it till they become very soft and when it is cool mess it.Step 4: Heat oil in a pan and add cumin seeds when they crackle add asafetida.
Step 5: After that add dabeli masala, and mass potato in it.

Step 6: More mixing well add 1 cup of water in it.
Step 7: Add red chill powder, turmeric powder salt as par your taste. Step 8: Cook until all the water is burn and mix masala very well.
Step 9: Remove from the fire, add 4 teaspoons of khajur-imli chutney and mix well.

Step 10: Divide into 15 portions. Keep aside. Method for making Dabeli:
Step 1: Slice the burger buns into halves horizontally. Step 2: Place a portion of the prepare filling on the lower half of each bun with chop onion, pomegranate and peanuts. Step 3: Cook the buns in a pan using little batter or oil.

Step 4: Place it in to serving plat.
Step 5: Top with chopped onion, peanuts, coriander, sev, fresh-garlic chutney and khajur-imli chutney. A tryst with the Indian burger why dabeli beats burger any day………..
1. It’s an Indian treat.
2. Much more spicy and tangy.
3. Melts in your mouth
4. Groundnuts mixed with potato filling make it tastier.
5. Less calories.
6. You can eat more than one.....:)

August 26, 2008
9:44
Summer Salads - Strawberry Spinach Salad
» ‎ The Spice Who Loved Me

One of my favorite salads is a Spinach Salad with Strawberries in a fruity vinaigrette dressing. This salad is actually a recreation from one of my favorite restaurants in town, ' Press and Bean', read its review and see their original salad here.

This is so easy, all you need is a little bit of prep and you're set. Here is what you need.

1/2 bag - fresh baby spinach
8-10 - fresh strawberries, sliced
1 small red onion - sliced
toasted almonds or walnuts,
red peppers, mushrooms or any other veggies you like.
2 tbsp - Balsamic Vinaigrette dressing or a berry vinaigrette.
Cracked black pepper - to taste

Toss the spinach leaves with the other ingredients and serve! It's that easy! enjoy.

I hope everyone's having a great summer....I leave you with one of the prettiest flowers from my garden, called 'Blue Eyes Fuchsia'.

July 22, 2008
1:05
Grilled Vegetable (Eggplant, Zucchini & Onion) Panini with Pesto - GYO 2008
» ‎ As Dear As Salt

Sandwiches in any form, grilled or otherwise, make for such tasty complete meals when paired with the right sides. I think I can have them everyday, albeit with slight variations. But, there was this one time a while back, when due to circumstances beyond my control, I ended up having grilled cheese sandwich for 12 straight days for all the meals! Though the vendor took pity on me and threw in a

July 15, 2008
13:01
Instant Peas Dhoklas
» ‎ Kajal

Ingredients:
1 cup fresh green peas
1 cup besan (gram flour)
4 tbsp rawa (Suji/Semolina)
1 tbsp Eno (14 packet)
4 long green chillies
1 small piece of ginger
2 tbsp lemon juice
1 tbsp sugar
2 tbsp oil
Salt to taste

Ingredients for temper:
11/2 tbsp mustard seeds
1 tbsp sesame seeds
6-7 curry leaves
A pinch of asafoetida

Method:
Step 1: Grind the peas, green chillies and ginger in to mixer. Do not add water in this paste.
Step 2: Make a smooth paste.
Step 3: Take big vessel and add besan(gram flour) in it.Step 4: Add rawa, lemon juice, sugar, salt, and oil in it.Step 5: Mix all this ingredients very well with spoon.
Step 6: After that add crush green peas paste in it.Step 7: Add 13 cup water and mix this material very well. For water use same cup as you use the cup for besan.
Step 8: Spread the oil in those dish which you can use for steam.
Step 9: Lastly add the Eno. When you add Eno (14 packet) or fruit salt then you can see like fragmentation in flour.
Step 10: Mix very well.
Step 11: Quickly spread this material into prepared dishes.
Step 12: Steam this about 10 minutes.
Step 13: After steam it looks like this.
Step 14: Cut this into triangle shapes.

Step 16: Place it into another dish. When you turn on into another dish it is come out nicely.
Step 15: Heat the oil in a small vessel.
Step 16: Add asafetida, mustard seeds, and sesame seeds and curry leaves.
Step 17: Fry for a while and after that turn off the flame immediately.
Step 18: Pour this mixture over the dhoklas.
Step 19: Serve hot with tomato ketchup or chutney.:) If you like without oil than you can also serve as it is with tomato ketchup.:)
"God desires that his temples be built from LOVE.
Men raise brick-built towers to the sky above."
-Stray birds fireflies

0:56
Decadent Chocolate & Avocado Pate, Rice Bytes for MBP - Less is More
» ‎ As Dear As Salt

That I *love* avocado is not a secret with my foodie friends! Be it an appetiser, a soup, a salad, an entree or even a dessert, the lovely avocado knows how to shine through :) It is a must buy on my trips to the neighborhood grocery store, yeah I don't get it at my farmer's market here. It has all the good nutrients, including the good fats required for normal body functioning :) Yes, my mind is

July 10, 2008
14:45
Gujarati Series: Kathiawadi Thaali
» ‎ The Spice Who Loved Me

Sev-Tameta Shaak, Sliced red onions, Vagharela Marcha, Ohloh and Parothas.....A Kathiawadi delight.

Vagharela Marcha - Stir fried Peppers:

5-8 - Jalapeno or Chili Peppers- chopped
1 tsp - Mustard Seeds
Salt, Lemon Juice, asafoetida - to taste
1 tsp- Olive Oil

In a pan, heat the Olive oil till it is quite hot, add the mustard seeds and wait till they crackle. Add a pinch of asafoetida and the peppers. Stir fry until the edges look soft. Add the salt and some lemon juice. Serve as a side.

Sev-Tameta Shaak:

5-6 large, ripe red tomatoes (fresh is best in this particular recipe)-chopped
1 medium jalapeno- chopped
1 tbsp- Olive or any other oil you use
1 tsp each- mustard seeds, cumin seeds, chili powder, cumin-coriander powder
1/2 tsp - turmeric and asafoetida
salt, sugar - to taste
a handful of curry leaves, a couple of dried chilies (yes, this is a spicy dish)
Ready made Sev- besan/chickpea thin or thick noodles

Heat oil, add the cumin and mustard seeds. When they crackle, add the dried chili, curry leaves and the chopped jalapeno. Let the Jalapeno brown for a couple of minutes.
Add the chopped tomatoes and stir. Add the rest of the seasonings, except the Sev. Let the natural juices come out, if you'd like a bit more sauce, add a little bit of water. Cover and cook for 15 minutes on medium low heat. Add sev just before serving. if you add it too soon, it will turn soggy. Enjoy with some hot parathas.

July 07, 2008
20:02
Sev Usal
» ‎ Kajal

After long time I was post recipe here. I miss my all blog friends and I would like to come back regular in my blog. This pink rose is for my entire blog friends and all those people who search my recipe on line and also give me GOOD feedback here. Thank you very much for your pleasant words. I am really grateful to all.

Sev Usal- Hot and Spicy healthy dish with less oil.

Ingredients for Sev-Usal:
1 cup green peas
2 medium size potatoes
3 medium size onions
2 medium size tomatos
2 tbsp grama masala
2 tbsp red chilli powder
1 tbsp turmeric powder
1 tbsp grated ginger
2 tbsp grated beet rout
4 tbsp lemon juice
12 tbsp sugar optional
2 tbsp oil
Salt to taste
To serve:
Yogurt
Coriander leaves
OnionTomatoTamarind chutney (Optional)
Sev (made up of besan(Gram flour)). Click here for recipe.
Method for making Sev-Usal:
Step 1: Chopped the onion into very small pieces.
Step 2: Cut the tomatoes into small size.
Step 3: Peel the potatoes and cut into medium size cube. Pressure cooks the green peas with potatoes cube with half cup water.
Step 4: Cook them for two whistle or until it is soft enough.
Step 5: Mash it just like we do for Pau Bhaji.
Step 6: Mash very nicely.
Step 7: Heat the oil in a frying pan in medium flame and add cumin seeds and cook for 12 second.
Step 8: Add grated ginger in it.
Step 9: Next add finely chopped onion.
Step 10: Let onion cook until they are golden brown. Then add grated beetroot for reddish color.
Step 11: Then add tomato and let it cook until it turns into thick tomato gravy. Then add red chilli powder, and turmeric powder.
Step 12: Now in add into this mashed peas and potatoes.
Step 13: Add a cup of water for making like gravy.
Step 14: All these cook together until it forms a good mixture with thick gravy.
Step 15: Finally add garam masala powder, salt and lemon juice to it. (If you like then add sugar also.)
Step 16: Cook for a minute and turn off the flame.
Step 17: Here our Usal is ready and garnish with fresh coriander leaves.
Step 18: Place in serving bowl.
Step 18. Add begal gram sev and decorate with lemon and onion slices. So it is called as Sev-Usal. Serve hot.
Step 19: This Usal also goes well with bread with taste of yogurt; we try it that way to for a change sometimes or otherwise sev is not at home and bread is ready to it………….:)
"Everyone is not fortunate to do great things, but everyone can write love on some human hearts & that would make him or her feel great."
Have a cheerful day to my entire buddies. :)

June 23, 2008
0:40
Catalan Chickpeas with Almonds and Tomatoes - Chole in a different Avataar?
» ‎ As Dear As Salt

First off, I would like to share this piece of good news with my dear friends! !I just found out that Mascarpone Cheese is a health food* :) The article I just read mentioned that the calcium in this sweet cheese suppresses the release of calcitriol and parathyroid hormone which both inhibit the breakdown of fat.So buddies, gorge away......;).Feels good to be back with a chickpea recipe after a
June 02, 2008
4:04
Some Random Thoughts and Some Thank You's are in order....
» ‎ As Dear As Salt

The 'tick' incident in the household left everyone paranoid! After checking and re-checking the clothes in and out for the tenth time, it still did not feel safe enough to wear! All the talk about 'naturalism' went by the wayside and people were heard begging for the antibiotics real quick! Anyway, things are fine, thankfully :) This did not leave me in much of a chatty frame of mind over the
May 19, 2008
4:00
Almond, M A P L E and Cardamom 'Pots de Creme' (sugarless)
» ‎ As Dear As Salt

The brain was in overdrive, as it always is, in anticipation of creating new & exciting dishes :).I was thinking 'Pots de Creme'! With such an appealing name it was not a tough choice at all. I managed to plug in all kinds of substitutions possible and the results were SWEET....and SMOOTH ;).Pots de Creme refers to both the custard dessert as well as the small lidded pots that this dessert is

April 25, 2008
4:56
Gujarati Series: Sabudana-Batata ni Khichdi
» ‎ The Spice Who Loved Me

A childhood favorite of mine.....I would eat this to my heart's content on the days that my mother and Baa kept a 'vrat'. Not me though!

Here is the very easy, but a delicious recipe.....

You will need:

2 cups saabu-daanaa (tapioca) 1 teaspoon -Salt or to taste
8 tablespoons tel (oil) ¼ teaspoon jeera (cumin seeds) 1/8 teaspoon hing -asafetida
1-4 -curry leaves

2 potatoes, boiled, peeled & diced in cubes- Nuke it in the microwave for 3 minutes.
1 teaspoon aadu, adrak (ginger), grated 2 teaspoons lilu marchu (green chili), minced 1 teaspoon or more-sugar ½ cup peanuts, roasted and crushed
Lemon Juice, Cilantro and grated coconut to taste
--------------
Rinse and drain the saabu-daanaa under cold water in a colander. Add some water, don't add too much, just enough to coat the sabudaana. Let sit for a good 6-8 hours, overnight is ideal.

When ready to make it, mix in salt, roasted and crushed peanuts, & sugar. Let it sit for 10 minutes.

Heat oil in a heavy bottomed pot, add the cumin seeds, asafetida, some of the chopped green chilies and curry leaves. After 30 seconds, mix in the potatoes, ginger & the rest of the green chilies. Stir & cook until potatoes are lightly browned. Add the Sabudaana and let it cook until they look translucent.

Serve hot with some cold, mellow yogurt on the side. Enjoy.

Thanks to all for the encouraging comments and emails to keep the blog going....!

Have a great day.

April 22, 2008
2:38
Raungi ki Rasewali Subzi - Black Eye Peas cooked in gravy & Earth Day
» ‎ As Dear As Salt

The smallest action is a million times better than the noblest of thoughts! My little contribution towards mother nature for Earth Day, being celebrated today :)I like to carry bags from home for quick shopping trips, this way I do not have to use plastic bags for the grocery etc. I got mine from TJ's at about $1.99 a piece.I like to tear & use only the amount of paper towel needed for a cleanup

April 15, 2008
1:07
Update
» ‎ The Spice Who Loved Me

Thank you all for your comments and requests on this blog. Due to many queries, I have decided to make this blog accessible for all. I hope to eventually come back to blogging, though am not too sure when. Thank you all again for your support and emails.

Cheers,
trupti

April 06, 2008
18:23
Carrot and Orange Soup
» ‎ As Dear As Salt

Musambi/Sweet Lime juice was my juice of choice in hostel days. Sipping a large glass of Musambi juice with hot & spicy pav bhaji, late at night was a ritual I looked forward to :) But tastes change! Now it is orange & carrot juice which has taken prime place in my kitchen, sometimes I add pineapple as well. Also, the fact that musambi is not available where I live, made me move on to oranges.
April 02, 2008
17:35
Time To Reveal The Mystery Ingredient --- Apple & Apricot Halwa
» ‎ As Dear As Salt

Apple and Apricot Halwa!.I gave it a fancier name by shaping the halwa into apple like figurines - Apple & Apricot Apples, oiiiMany Thanks are in order to all who played along, with their guesses. Pistachio was easily identified by many of you. Rava/Semolina/Sooji got the maximum votes for the main ingredient. The ingredient in the depression of the sweet was guessed as some kind of jam/fruit
March 31, 2008
17:16
G U E S S ------ What Ingredients Make Me So Pretty!!
» ‎ As Dear As Salt

So, what do you say it is ;)Lets put the Guess-Meter in over-drive........
March 28, 2008
15:05
F I G and H O N E Y G E L A T O AND Lemongrass Ginger Ale
» ‎ As Dear As Salt

One of the fruits that I miss dearly from back home is fresh, juicy, luscious fig! The others being guava, custard apple and chikoo! My standard for these fruits is exceptionally high, only because we had these trees at home and nothing can beat the joy of eating a fruit right off the plant ;) Of course, as a kid I never envisioned that these golden moments would become just a distant memory!
March 19, 2008
1:08
Paneer Broccoli Do Pyaza AND Mix Veg Kootu for Arusuvai
» ‎ As Dear As Salt

First off, I'm absolutely overwhelmed by your love and response to my Blogiversary post HERE! I'm so very thankful to all of you who left such sweet and wonderful messages for my blog :) I truly appreciate it and loved reading each and everyone of them a few times over ;).Also, a big thanks to my readers who tried my Khasta Kachori and wrote to me how they enjoyed it, was a pleasure hearing from

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