Friday, June 29, 2007

Aloo mutter

A quick and delicious way to make the all time favourite Aloo mutter. The potato and peas are cooked together with a few spices to impart a subtle and distinctive flavour.

Preparation time : 10 mins
Cooking time : 20 mins
serves : 4

1 1/2 cups potatoes, boiled, peeled and diced
1 cup green peas, boiled
1 tbsp cumin seeds (jeera)
3/4 cup of onions, chopped
1 tsp green chilli paste1 tsp ginger paste
1/2 tsp of garlic paste
1 cup of tomatoes, chopped
a pinch of tumeric powder (haldi)
1/2 tsp of chilli powder
1/2 tsp of garam masala
2 tbsp of oil
salt to taste

For the garnish:

1 tbsp of chopped corainder or spring onions


1. Heat the oil and add the cumin seeds and allow them to crackle. When they crackle, add the onions and saute till they are translucent.
2. Add the ginger paste, green chilli paste, garlic paste and tomatoes and simmer till the tomatoes are cooked.
3. Add the tumeric powder, chilli powder, garam masala, green peas and potatoes and cook them for some time.
4. Add 1 1/2 cups of water and salt and allow it to come ot a boil.
5. Mash 2 or 3 pieces of potatoes in the pan to thicken the gravy. Simmer till the gravy thickens. 6. Garnish with the corainder or spring onion and serve hot with the rotis or parathas.

Cinnamon crisps

I love this snack; and it is very easy to make . Whenever I need a nice snack to eat with a cup of coffee I make this. It takes only minutes to make. I saw this receipe on tarla dalal's site. This is a very good receipe and everyone will enjoy it. It is a yummy way to enjoy left over bread slices with a hot cup of coffee or tea.

Preparation Time : a few mins.
Cooking Time : 4 mins.
Makes 12 pieces.

4 slices bread
To be mixed together:
1 tablespoon butter
1 tablespoon powdered sugar
½ teaspoon cinnamon (dalchini) powder

1. Apply the butter mixture lightly on both the sides of the bread.

2. Cut each slice into 3 strips horizontally.
3. Place them on a microwave safe plate and microwave on HIGH for 4 minutes.
4. Cool completely and store in an air tight container.

Wednesday, June 27, 2007

Gatte ki sabji

Cuisine – Indulging the Taste Sense

"Rich with the heritage of royal dynasties and need of people, Rajasathani cuisine is a nice blend of both nutrition and elegance. The cereals and milk based products find dominance in the Rajasthani food as a result of dry and arid terrain of the region, which are enough to water your mouth with temptation."

Here is the link where you can learn more about Cuisine of Rajasthan.

Gatte ki sabji is a traditional Rajasthani speciality which is a Gram flour dumplings with dry spices, steamed and then dunked into a yogurt based curry. You can enjoy this dish either with puri, chappati or steamed rice.

Preparation time : 20 mins
Cooking time : 25 mins
serves : 4

Ingredients :
For the Gattas:

3/4 cup of bengal gram flour (besan)
1 tsp of chilli powder
1 tsp of fennel seeds (saunf)
1/8 tsp of carom seeds (ajwain)
1 tbsp of curds
1 tbsp of oil
salt to taste

For the Curry:

2 cups of curds, beaten
1 tbsp of bengal gram flour (besan)
4 to 6 curry leaves (karipatta)
1 tsp of cumin seeds (jeera)
1/2 tsp of fennel seeds (saunf)
1/2 tsp of mustard seeds (rai)
1/4 tsp of asafoetida (hing)
1 bay leaf (tej patta)
1 clove (laung)
25mm. (1") stick of cinnamon (dalchini)
1 cardomom (elaichi)
1/4 tsp of tumeric powder (haldi)
2 tsp of chilli powder
2 tsp corainder (dhania) powder
2 tbsp of oil
salt to taste

for the Garnish:
2 tbsp of corainder chopped

Method :
For the gattas:

1. Combine all the ingredients for the gattas. Knead into a firm dough using 1 or 2 tbsp of water.
2. Divide the mixture into 8 equal portions and shape each portion into a 75 mm. (3") long cylindrical roll.
3. Boil plenty of water in a pot, add little oil in the water and cook the gattas in boiling water for 7 to 8 minutes till they float on top. Drain and keep aside.
4. Cut the gattas into 12 mm. (1/2") long pieces. keep aside.

For the curry:

1. Combine the beaten curds, gram flour, 1/2 cup of water and curry leaves and mix well so that no lumps remain.
2. Heat the oil in a pan, add the cumin seeds, mustard seeds, fennel seeds, asafoetida, bay leaf, clove, and cardomom.
3. When the seeds crackle, add the turmeric powder, chilli powder and corainder powder and saute for few seconds.
4. Add the curd mixture, 1 cup of water and salt to bring to a boil while stirring continously, so that the curry does not split. Simmer for about 10 minutes and keep aside.

How to proceed :

1. Add the prepared gattas to the curry and bring to a boil.
2. Garnish with chopped corainder, serve hot with puris, chappatis or steamed rice.

Friday, June 22, 2007

Eggless Cake

When I was growing up, we used to make cakes all the time. And, on occasions like birthdays, anniversary or any parties we only needed a reason to make it. We are pure vegetarian and we don't eat eggs, so we had to make cake without them. My sister learnt this receipe from her friend who is very good at making and decorating cakes. I then learnt this from my sister. I love to try new cake receipe but this one, according to me, is the best one. The cake always comes out soft and fluffy and yummy to eat.

Preparations time: 20 mins
Cooking time 1 hr


Maida/All purpose flour - 2 cups
Butter - 100gms
Vanilla Essence - 2 tsp
Sweetened Condensed Milk - 1 tin
Mountain dew drink - 250 ml
Baking Powder - 21/2 tsp
Baking Soda - 1 tsp
Granulated sugar - 1/2 cup


1. Preheat the oven at 350 *F
2. Sieve the flour, baking powder and baking soda and keep it aside (dry ingredients)
3. Take the butter in a bowl mix it very well till it is creamy.
4. Add vanilla essence, condensed milk and granulated sugar and beat it till it is creamy and fluffy.
5. Add the dry ingredients(maida, baking soda, baking powder) and mountain dew little by little one at a time stirring continously till all is mixed well.
6. Beat it for 5 mins till it is in a smooth consistency.
7. Grease the baking dish with butter and flour. Dust the excess flour. Divide the batter into two 8 x3 inch pans filled almost half.
8.Bake it in the oven at 350*F for 1 hr or until it is cooked. To check if it is cooked put a toothpick in the centre of the cake if it comes out clean , it means it is done.
9. Cool it on the cooling rack for 5 mins and Remove the cake on the baking tray to cool completely.
10. Ready to eat.

Note: Instead of mountain dew you can use SevenUp or Sprite. No carbonated water.

Wednesday, June 20, 2007


Vada is a prominent south-Indian appetizers/snack, and it is served in all important occasions with Idly, chutney and sambar.
I was born and brought up in south India. We make vadas all the time, almost every week. I learnt this from my mom. I know it is very easy to make, but Initially when I started making these I used to make them without any shape. Though they were not perfect in shape, they taste the same and they taste real good. Slowly, I tried and now I could do little justice to vadas.

Preparation time: 5 mins
Cooking time : 15 mins

1 cup of split urad dal (More info on urad dal here, you can get it in any Indian store)
salt to taste
oil for deep frying

1. Clean, wash and soak the daal overnight.
2. Grind it into smooth paste.
3. Add salt to taste.
4. Heat the oil in the pan and keep it in medium high flame.
5. Drop a spoonful of batter in the oil and deep fry it till it is golden brown in color.
6. Place it on the paper towel to remove the excess oil.
7. Serve it hot with coconut chutney or corainder chutney.

Tuesday, June 19, 2007

Mughlai Malai Kofta

It is a dish, I often call as a soft and crispy dumplings in a creamy white gravy. Mughlai food (or food eaten by Mughal rulers) is known for the richness. It has a distinct aroma and taste of ground and whole spices. Mughals used to eat food in lot of style and all their dishes used to be rich in fats, proteins and carbohydrates. It makes a very tasty side dish which u can serve it with naan or roti or even pita bread.

Preparation time : 30 mins
Cooking time : 45 mins

For the Koftas:

1/2 cup of vegetables (Beans, Carrots, Cauliflower, Peas)chopped and parboiled with a pinch of sugar.
2 boiled potatoes smashed or grated
100gm of paneer grated
2 Green chilli paste or chopped finely
1 tbsp of cornflour
1 cup bread crumbs
salt to taste
1 tbsp chopped corainder
Oil for deep frying

For the Gravy:
2 onions ground to paste
2 green chillies, 4 cloves of garlic, 1 inch of ginger - ground to paste
1 tbsp of khus-khus(poppy seeds) - Soak it in water for 20 mins. sieve the water out and grind the seeds into fine paste.
10-12 pieces of cashews. Soak it in warm milk for 10 mins and then grind it into paste.
Make a powder of 1/2 tsp jeera, 2 cloves, 1 dalchini(cinnamon), 2 cardamom, 1 bay leaf, 8 -10 pepper corns (Spice Powder).
2 tbsp of curd
salt to taste
1/2 tsp of cornflour mix it in 1 cup of milk
2 tbsp of oil

For the Koftas:
Mix all the Ing specified above and make dough without water.
Roll it into small balls.
Deep fry in hot oil in high flame till they are cooked. Remove it on paper towel to remove the excess oil.

For the Gravy:
1. Take oil in a pan. when the oil is hot add the onion paste. Fry for few mins till it is translucent.
2. Add ginger/garlic/green chilli paste.
3. When the aroma arises then add the khus khus. Mix it for 5 mins.
4. Add the spice powder , add curd. Mix well till the curd is absorbed .
5. Add the cashew paste, add the salt to taste.
6. Add the cornstarch mixture.
7. The gravy will begin to thicken . You can also add some malai to thicken it some more. Mix in some water if necessary.
8. When the gravy comes to a boil, add the koftas. Garnish with Corainder leaves.
9. Serve the mughlai malai koftas with naan or roti

Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will turn soggy.

Monday, June 18, 2007

My First Post !!

This is Athika from Seattle, Washington. I am originally from India. I always wanted to have my own blog where i can share recipes and ideas with everyone else. I have finally done it.

Cooking has always been my passion. From childhood, I have seen my Grandmother and Mother cook, which has helped me learn and understand that cooking is really an art. I have always felt that everyone has a different method of cooking which is right in its own way. To me the way someone cooks, is a representation of his/her individual taste and preferences.

With my blog here, I want to post some of my recipes that I have tried. I want to be able to show the way I cook and in the process learn new things from everyone.

Thanks for visting my blog, I will start posting my recipes soon.