BEWARE!!!

Hello All,

Recently Padma of http://plantainleaf.blogspot.com contacted me stating that http://telugu-recipes.blogspot.com/search/label/Gujarati%20Recipes has copied images from her recipe posts as well as mine without any permission or mentioning of my blog or hers. Please be aware of this telugu-recipes blog and try to protect copyright infringement. If possible block this http://telugu-recipes.blogspot.com.
The images this blogger has copied are for the recipe – Doodh Pack and the image used is
The original recipe could be found at Thulli

Do let other fellow bloggers know about this copyright violation and make sure to post it on your blog so that everyone can be made aware.

Thanks and I hope all is well with you.

ANNOUNCEMENT

Good Bye wordpress, Hello blogspot!

Yes, I am officially moving to blogspot. While this wordpress blog will still be in a maintenance mode – meaning, I will continue to respond to emails, comments and questions, I will be adding new recipes to http://365daysveg.blogspot.com account going forward. So, change your bookmark to my new blog

http://365daysveg.blogspot.com

See you all there.

Dal ki dhokla

What could be more healthy and easy with some left over ingredients? ~ Dal ki dhokla

I love to recycle, re-use any left overs and the same goes true for my dal ki dhokla. Remember my homemade falafal recipe? It turned to be great. In fact I could just eat the ground dal mixture itself. Afterall, all it had was ground chole (chickpeas), herbs and spices with a touch of garlic; how can I not eat it? I had initially thought of making childa (similar to my besan ki childa )pancakes out of it but then decided to give it a different flare and that’s how this recipe was born.

Dal mixture with onions ready to be rolled into balls

Recipe:

Please follow the ingredients for my homemade falafal.
1 small onion chopped
Dhania for garnish

Make small balls out of the mixture and either use a idli plate or bamboo steamer or any form of steamer that you are familiar with to steam these for about 20 minutes. Add a drizzle of ghee, garnish with some onions and dhania before serving. Serve hot.

The verdict: I do not have words to describe these tasty, healthy, nutritious dish that is so versatile that it could be used for breakfast or just a simple snack. The crunch from the onions paired witht he soft bites was such a perfect combination.

Perfect bite sized Dal ki dhokla.

TIP: You can also add some meethi chutney (see my NOTE for recipe) and green chili chutney to make it a chaat (snack)

Chocolate Nut Squares

Something to satisfy a sweet tooth ~ Chocolate Nut Squares

If you are in a mood for something sweet yet an easy recipe, chocolate nut squares is the recipe for you. With just a few easy to find ingredients, these yummy treats is sure to please you. It has cookie, chocolate and nuts; basically all the goodies anyone likes. It’s also a fun recipe to involve kids and you can add their favorite topping as well. This recipe came as an inspiration from Giada De Laurentiis of Everyday Italian from the Food Network channel and also one of my favorite host. Of course I did modify the recipe a little bit but the basic recipe comes from her. Give it a try; involve your kids; it’s fun and easy.

Recipe:

1 store bought sugar cookie dough. I bought pillsbury.
Some semi sweet chocolate chips
Some white chocolate chips
Some chopped nuts. I used almonds and walnuts.

Spread the dough in a cookie sheet and bake at 350F degree oven for about 25 minutes. Meanwhile, microwave the nuts until you get the aroma. make sure not to burn it. It would hardly take a minute. Add a spoonful of milk over the semi sweet chocolate and microwave it until it melts. Make sure not burn it. If you do not want to do this, you can always buy bottled chocolate sauce/syrup and spread it. When the cookie is baked, remove and spread the chocolate sauce on top, sprinkle some nuts. Similarly melt the white chocolate also and drizzle it using a whisk over these nuts. Cut into squares, let it cool. Enjoy these easy chocolaty, nutty bars. Seek your little one’s help in spreading the chocolate or sprinkling the nuts. They will enjoy.

Chocolate Nut Squares for MEC Nuts initiated by Srivalli

TIP: If you are allergic to nuts, use coconut or any other sprinkle on top of the chocolate.
NOTE: 1. If you don’t find cookie dough in your local stores, just google search for “Eggless cookie dough” and you get tons of easy recipes.
2. Another conventional way of melting chocolate is to boil water in a saucepan, keep another bowl on top, pour semi sweet chocolate and let it melt. Make sure that water does not touch the bowl but only the steam is needed to melt the chocolate.

7 minute aloo sabzi

What is the most versatile and humble vegetable ~ Ofcourse it’s Aloo

Aloo is one vegetable everyone loves. It is used in many dishes be it the main course or a side dish or a starter or soup. Don’t you agree? It can also be used as binding agent for making vegetable burgers or used as stuffing in stuffed karela and the list is endless. Kids and grown-ups love it too. It is a starchy root vegetable rich in carbohydrates. When eaten with it’s skin, it is rich in fiber as well as Vitamin C. Research has shown that most of the protein lies just underneath the skin. You can notice this by boiling aloo and gently removing it’s skin; you will see a thin yellow film deposited. It has been a staple for centuries in many parts of the world. But make sure not to consume it too much as it has been linked to diabetes as well. Everything in moderation is the key. My niece and nephew loves aloo in any shape and form and so this easy recipe is dedicated to them.

Recipe:

4 medium size aloo
A few sprigs of dill finely chopped
1/2 tsp of rye or rai
1/2 tsp jeera
Red chilli powder per taste
1 tsp Dhania powder
1/4 tsp of amchur powder or lime/lemon juice
Salt per taste
A couple of kari leaves
1 – 2 tsp oil

Prick the aloo randomly and microwave on high for about 4 minutes or until tender. Take it out and put it in cold water for easy peeling. Meanwhile, heat oil in a non-stick pan (preferable) and add the rye and jeera, then add the kari leaves, keep the heat on low now. Peel the skin of the aloo and dice it into big chunks. This takes about 1 & 1/2 min. Increase the heat on the stove and add the spices mentioned into the oil, mix well then put the aloo, mix gently. Garnish with dill. Adjust seasonings if needed. I make this often for my husband too when in a hurry to go to work and it works perfect. Give it a try.

Aloo sabzi served with bread ~ for WYF:Side dish & Monthly Mingle 31 – Kids lunches started by Meeta

Homemade Falafel

I can’t believe that my baby doll turned 3 months old today. Each and every day gets more joyful as he has started to making sounds, plays and I am flattered when he gives that BIG smile when he sees me. Yes, being a parent is truly rewarding. To celebrate his 3rd month birthday (I know I know I am silly to celebrate every month but hey once I get back to work, I might not be to able to do so, so why not celebrate it when I have the opportunity? What do you say?) we took him to the temple and then I made something savory rather than sweet and it is the famous falafel. Falafel is one dish that satisfies both vegetarians and non alike. Although my son cannot eat it now, we all enjoyed it on his behalf.

Falafel balls ready to be fried

Recipe:

1 cup chickpeas or garbanzo beans soaked overnight
Handful of parsley
Handful of cilantro/coriander leaves
2 cloves of garlic
1 tsp of dhania powder
1 tsp of jeera powder
1 green chili finely chopped or per taste
Salt per taste
1 tsp sesame seeds white or black
1/2 tsp baking soda
1 small onion
Handful of breadcrumbs for binding
Vegetable or Canola oil for frying
Shredded lettuce leaves

For the Yogurt:

1 cup plain yogurt
1 clove of garlic finely grated
1 cucumber diced
Some dill leaves finely chopped
Some parsley leaves finely chopped
Salt per taste
1 small diced tomato (optional)

Coarsely grind the chickpeas along with onion, garlic, chili, parsley, cilantro. Add the spices, baking soda, sesame seeds, breadcrumbs and mix well. Roll into small balls and fry it in oil until it is crispy & golden brown. In a pita pocket or pita bread, place some lettuce leaves, cut the falafel balls into half and place it. Then add the yogurt mixture and tahini sauce. Relish this delicious middle eastern dish as we did.

Falafel served on a pita bread with lettuce and yogurt sauce ~ for My Legume Love Affair 10… Starters and Desserts and the MLLA host lineup

Shahi Kheer

Gotto a sweet tooth?, No problem. Solution ~ Shahi Kheer

Who doesn’t have a sweet tooth? Sweet is one of the basic tastes and gives us all the most pleasurable experience. Don’t you agree with me? One of the goodies that can satisfy my sweet tooth is kheer aka rice pudding. Of course, kheer need not be made from rice, but also from vermicelli. Kheer is such a simple recipe and uses the most basic ingredients any household will have ~ rice, milk and sugar. Sure, you can make it extra rich by adding saffron, elaichi powder, almonds, pistachios etc. But given any day or any occasion kheer is always a crowd-pleaser whether it is eaten hot or cold. I like mine really chilled. Tastes YUM. Give this simple and easy to make recipe a try and I promise that you will be glad you did.

Recipe:
1/2 cup rice (no Basmati)
2 & 1/2 – 3 cup milk. I use 2% milk fat, but feel free to use what you like.
Sugar as per taste
1/2 tsp elaichi powder
A few strands of kesar, soaked in a tbsp of warm water
A few pistachios, unsalted (optional)
A few almonds slivered (optional)

Wash rice well and soak rice it in water for about 30 mins. Bring milk to a boil and then add the rice. Mix well and let the rice cook in the milk stirring occasionally. When rice has cooked, add sugar, mix well, then add all the other aromatic condiments. Serve hot or cold after chilling in the refrigerator.

Shahi Kheer

TIP: If you are using vermicelli, toast it in some ghee a little before adding it to the milk.

Stuffed Mini Peppers

What do I make out of so many mini peppers from whole sale ~ Stuffed Mini Peppers

Mini peppers

Costco is a whole sale supermarket in the US where you get everything in bulk or huge quantities. It works out to be cheaper if you can use all of the vegetables and other stuff that you buy there because they really come in x-large size! Fortunately I have family members that are living with me now so we do take advantage of the fresh produce and many groceries at a good price. This is where I bought mini peppers. They are basically mini bell peppers; at least that is what the bag says. I used some of them in pastas, salads and the rest I stuffed with aloo. Here is the recipe.

Recipe: (For approx. 4 people)

Mini peppers 10
Aloo cooked and mashed
Green chili as per taste finely chopped
Red chili powder as per taste
Salt per taste
1 – 2 tsp Dhania powder
1/2 tsp garam masala powder (optional)
A few sprigs of cilantro finely chopped
Lime or lemon juice as per taste
2 tsp oil

Slit the peppers lengthwise for stuffing. Heat oil in a pan, add the spices and mix, then add the mashed aloo, mix well. Taste and adjust seasonings. Remove the mixture, add some cilantro, mix and set aside. Now, fill the peppers with the aloo mixture. In the same pan, add a little more oil and place these peppers and let it cook. Turn every side every few minutes, cover it with a little in between each turn. This will make the peppers cook as well as give that roasted flavor. Garnish with cilantro. You can eat it with roti or as a chaat (snack) like I did. Enjoy.

Colorful stuffed mini peppers

Shahi Mixed Veggies

Make something better out of leftover veggies ~ Shahi Mixed Veggies

You might know by now that I do not like wastage of food and water. I hate when I see someone brush their teeth while keeping the tap open and wasting precious water. Similarly I dislike wasting food. My parents have always taught me and my sisters that many people don’t even have basic necessities of life such as food, water and shelter so it is important to not waste what we have and be thankful for everything that we have. So, here I see a carrot, 1/2 bell pepper, some frozen peas lying in the fridge and so I wanted to make use of it in my meal with some extra aroma and flavor so it is not boring and that’s how this recipe sprung.

Recipe: (Use whatever vegetable you have on hand and needs to be used. I have used what I had)
1 Carrot diced
1/2 bell pepper diced
1/4 cup peas
1/2 medium size onion
Some dill leaves chopped
1 garlic clove chopped
A small piece of ginger grated
A few pepper corns, cloves, cardamom, cinnamon stick
1/2 tbsp dhania powder
1 tsp red chilli powder or per taste
Salt per taste
2 tsp Oil

Heat oil in a pan and sauté the onions. Then add the ginger and garlic, sauté just for a few seconds so as not to burn it and then add the other vegetables except peas. If you are using fresh peas then you need to add that too now itself. Add salt, mix and cover it. Let it cook for about 5 minutes. Using a pestle or any grinder, powder the pepper corns, cloves, cardamom, cinnamon stick and then add it to the vegetables along with chilli and dhania powder.

Spices in the pestle

Let it cook covered until almost done. The salt helps in bringing out the moisture from the vegetables and this helps to cook faster and now you know I do not like to waste gas too. Sprinkle dill all over and mix it gently. Serve hot with roti. Tastes delicious.

Shahi Mixed Vegetables

Happy Birthday

Happy Birthday to our little one ~ Mini chocolate cup cakes with blueberry glaze.

My entry for Madhuram’s Vinegar as Egg Substitute

Yes, I cannot believe that my son is 2 months old today. Time flies in a flash. I wanted to celebrate his first month birthday as well but life was extremely busy, unpredictable and there was hardly a time for anything else other than feeding, burping, changing diapers and catching up on sleep. But today things have gotten so much on schedule and I exactly know when my son will wake up for feeding, playing etc. It is so much joyful be around him that I lose track of time at times. He cycles his legs so much when he plays that I try to capture each moment with my new camera that I exclusively bought just to capture his moves, his new expressions for a long memorable time ahead. I wanted to celebrate his 2nd month birthday with these mini chocolate cup cakes and I hope you will enjoy it as much as we all did.

Recipe:

1 & 1/2 cups all-purpose flour
1 cup white sugar
3 tbsp cocoa powder
1 tsp baking soda
1 tsp baking powder
1/3 cup vegetable oil
1 cup water
1 tbsp distilled white vinegar
1 tsp vanilla extract

For the glaze:
1/4 cup fresh or frozen blue berries
1/2 cup white sugar

Combine all the ingredients and whisk well. Pour into a greased mini muffin tin and bake it in a preheated 350F (175C) degree oven for about 20 – 25 minutes. Check the cake by pricking in the center with a tooth pick to make sure no batter sticks to the tooth pick. Once done, let it cool for about 10 minutes or so before you remove it from the muffin tin.
Purée the blue berries well. Now take a spoonful of the mixture and mix with 1/4 cup sugar. If the sugar picks up the color and feels a little loose enough to pour, then that is enough. Just pour a little amount of this mixture on each mini cup cake and decorate it with a blue berry. Let this sugar mixture cool and harden a little. You have an instant glaze. Enjoy.

Mini Chocolate Cup Cakes with blueberry glaze

TIP: I chose blue berries because I have a baby boy. If you have a girl, you can use strawberries to get that nice bright pink color.

Our Bundle of Joy…

Our Bundle of Joy is here…

He couldn’t wait for long until his due date. Life has been very busy yet extremely rewarding. It is such an awesome experience to go through motherhood. He is wide awake in the nights and wants to play all night. So I try to nap during the day. *I* feel that I am experiencing the essence of being a woman.

I will resume blogging with recipes after a couple of months. Until then take care.

Good Bye 2008, Hello 2009

It has been a wonderful year for us with the news of my pregnancy to buying a house, not to mention the blessings from many. I hope 2009 too will bring us all memorable times, bring peace around the world, care and share more to build a better place to live.

Paneer Shimla Mirch

Indian Cottage Cheese with Bell Peppers ~ Paneer Shimla Mirch

I know I know, it has been a long time since I posted any recipe in my blog but that’s because of me nearing my full term and can expect to see my little bundle of love anytime. It has been an amazing journey to get here so far but it also comes with it’s own back aches, swelling in the feet etc. But it’s all well worth it. So, now you see, I have valid reason. I just found some time today and really wanted to post something. With more protein intake needed during this time for the divine life growing inside, I make more lentils, paneer etc dishes.

Slightly fried paneer

Recipe:

1 block of paneer. (I prefer Nanak brand as it has the lowest amount of fat/saturated fat compared to any other brand and good texture)
1 green shimla mirch cut lengthwise into strips
1 small onion cut lengthwise
Garlic – a couple of cloves
Ginger – small piece grated
2 – 3 tsp oil
1 tsp rye or rai
2 tsp dhania powder
1 – 2 tsp mirchi powder or per taste
1 tsp amchur powder or per taste
A pinch of elaichi powder
Salt per taste

Cut paneer into big pieces, sort of like a rectangle about < 1/2 in thickness. Heat about 1 tsp oil in a non-stick pan, add the paneer pieces and just fry them slightly on both sides, remove and keep it aside. You do not need too much oil to fry paneer. In the same pan add some more oil, add rye, let it splutter. Sauté onions until translucent, then add ginger & garlic, mix for a minute or two. Now add the shimla mirch, mix well, then add the spices, mix well. Let the shimla mirch just cook a little bit, but don’t let it cover cook. You need that little bit of crunch which makes the dish even more tasty. In the end add the paneer, mix it gently. Serve hot with roti/bread. Tastes so good.

Delicious and crunchy Paneer Shimla Mirch

NOTE: Always store paneer in the refrigerator and not in the freezer and try to cook soon. Storing it in the refrigerator makes it easier to cut and you will not land up with crumbles.

Paneer Bhurji Pillows

Paneer Bhurji

Many of us know what a paneer bhurji is, isn’t it? Well, to give a brief description about it, paneer is Indian cottage cheese and paneer bhurji is a dish made out of crumbled paneer with vegetables and spices eaten with bread or roti. It is packed with protein and one of the main source of protein especially for vegetarians. Nevertheless it is also very easy to prepare. I made paneer bhurji today for lunch and used some of it modifying some spices to make a snack out it and that’s how my paneer bhurji pillows was born.

Recipe:

1 cup fresh homemade or store bought paneer
1 small green bell pepper finely chopped
1 small red bell pepper finely chopped
A couple of cloves of garlic
1 tsp of freshly grated ginger
1 green chili or per taste
1 small onion finely chopped
1 tsp red chili powder or per taste
1/2 tsp haldi powder
Salt per taste
2 tsp oil
1 tsp jeera
1 medium size tomato finely chopped
1/2 tsp garam masala
Store bought pie crust thawed
Fresh dhania (herb) for garnish

 
Paneer bhurji filling on a pie crust (left) and after it is sealed with another pie crust (right)

If you prefer to make fresh paneer at home like me, you can follow my recipe here that I had posted earlier. If you are using store bought, grate the paneer well. Heat oil in a pan, add jeera then add onions, sauté, then add garlic, ginger, sauté well. Now add the tomatoes and let it cook until the toamtoes almost breakdown. Now add the peppers and spices, mix and let it cook. In the end add paneer, mix well and let it cook for a 2 -3 minutes. Add finely chopped dhania. Let it cool.

Paneer Bhurji Pillow after baking

Roll out the pie crust with a rolling pin to thin out a little. Then cut vertically and horizontally to get rectangular pieces. Place a spoonful of the mixture in the center. Apply water with your finger around the crust and then place another rectangular crust on top to cover the filling. Using a fork, press the corners of the crust to seal. Bake in a 375F degree over for about 20 minutes or until golden brown. It is flaky and tasty.

Just a little taste of heaven

NOTE: Pie crust can be found in the frozen or dairy products section in the supermarket. Just make sure to buy a pie crust without Lard as one of it’s ingredients.

Shubh Diwali

Wish you and your family a Shubh Diwali!
May this Diwali bring you endless joy & peace…