Thanks to yet another reader of my blog to point out another copyright violation by a Pakistani, Munazzah – http://specialpakistanirecipes.blogspot.com/2008/09/stuffed-aloo-tikki.html to have copied my Aloo Tikki picture from here –http://365daysveg.wordpress.com/2008/02/03/aloo-tikki/ without any prior permission or credit to my picture. How easily without any guilt people like these can steal others pictures and claim their own without any permission from us or credit to our blog. Please check if any of your hard worked blog pictures are copyright violated and protect your blog pictures and if possible block this blogger Munazzah of http://specialpakistanirecipes.blogspot.com.

Thanks a lot.

Dear All, I will be on a short break from blogging as I am back home in India. I *might* post new recipes rarely, but cannot promise but I will resume blogging in 2010 in full swing. So check out for all new recipes that is easy, quick & delicious. Until then, Happy Blogging.

Take Care.

I know, I can’t believe it myself that it has been over two years since I started my food blog. Along the way, I made so many friends through fellow blogger’s and realized that there so many talented foodies out there. Blogging world opened new doors for my recipe creativity. Thanks so much to each and every one of you who shared the journey with me in the last two years and motivated me to keep going; and I am going stronger with your support in trying out new recipes so that you & your family can enjoy the same. It’s a bit strange that I am celebrating this anniversary with karela of all the fruits, vegetables and desserts. Why not? If it is such an interesting vegetable that lets me to be more creative with it, why not? After all this blogging world had taught me to be creative, isn’t it? Yes, it is Bharwan Karela for the 2nd anniversary of my blog. And, A Very Happy Anniversary 365 Days of Pure Vegetarian.

Karela or Bitter Gourd is not everyone’s favorite but could be made into delicious side dish with just a little imagination. It has so much medicinal properties and used to treat constipation, digestion, diabetes, malaria and much more. Yes, it is indeed bitter and as kid I did not enjoy it one bit but I guess as I grew and understood it’s value, I learned to appreciate this vegetable and now I make it every week and we truly enjoy it each time. Surprisingly my husband also loved this vegetable as much as I did and it becomes so much easier for me to make it every week. So, introduce this vegetable into your diet if you have not done it already and you will be amazed.

Stuffed karela with aloo mixture before being cooked

Recipe:
6 – 8 pieces of small to medium size karela
1 medium size onion finely chopped
1 medium size cooked and mashed aloo
1 tsp rai
1 tbsp Oil
1 tsp of ginger paste
1 tsp garlic paste
1 – 2 tsp red chili powder or per taste
1/2 tsp haldi powder
3 tsp of dhania powder
1 tsp Amchur
1 green chili finely chopped or per taste
Some chopped cilantro
1 tbsp lemon or lime juice
Salt to taste

Wash karela and scrape the skin just a little. Slit the karela with it’s in tact. Apply a good amount of salt and lemon or lime juice all over the karela and keep it aside for at least 2 – 3 hours. Carefully scoop out the inside of the karela and keep it aside. In a pan, heat oil and add rai let it splutter then add onion, ginger/garlic, green chili and sauté. Once the onions are almost cooked add the scrapings from the karela and sauté well. Add all the spices and mix well. Now add the mashed aloo, cilantro and mix. Let the mixture cool.
After a couple of hours squeezethe karela well, I mean really hard and you will see bitter juices will run out. Now fill in the stuffing into each karela. You need not add more salt as the karela has already absorbed enough salt. In a non-stick pan, add oil and place the karela’s. Cover it with a lid and let it cook. Turn the side of the karela such that it’s cooked and turned golden brown all around. Karela is ready to be relished with some hot roti or chappati.

Happy 2nd Anniversary ~ Bharwan Karela

Thanks to one of my blog visitor Ramya to point out another copyright violation by Akshay Iyer of – http://adukkula.blogspot.com/2009/07/light-literally.html to have copied my murmura picture from here – http://365daysveg.wordpress.com/2008/10/22/murmura-upma/ without any prior permission or credit to my picture. Please check if any of your hard worked blog pictures are copyright violated and protect your blog pictures and if possible block this blogger Akshay Iyer of http://adukkula.blogspot.com

Thanks a lot.

Fruit Custard Kheer for this Diwali gathering

Custard and Kheer – both are very popular sweet dishes in India. During auspicious days kheer is preferred over custard but as kids growing up in India anything creamy and yummy was relished. Now, how about a combination of both in a spoonful? Won’t that be too good to be true? Yes, indeed, there is such a dish which marries both these mouth watering desserts into one whole dish and will satisfy everyone. I made these for my Diwali gathering with family & friends and it was a super hit. So, I wanted to share this with you as well and I promise that you will be so delighted by the taste.

Recipe:

4 Cups Milk
2 Cups cooked basmati rice
Custard powder your choice
10 – 15 Red seedless grapes, halved
1 Banana diced
1 Apple diced
1 Orange peeled and diced
1 tbsp butter
1 cup Sugar or as per taste
A few strands of Kesar
1/2 cup Pomegranate pearls

Heat a pan. Add 3 cups milk and rice and let it come to a boil. Reduce heat and cook, stirring continuously, so that the milk does not burn. Take custard powder in a bowl, add the remaining milk and whisk. Heat butter in a pan, add apple, bananas, grapes, orange and one tablespoon sugar and stir. Cover and cook on low heat till the fruits soften. Add the custard powder mixture to the milk/rice mixture and stir. Cook until it thickens. Add the remaining sugar, kesar and stir till all the sugar dissolves. Chill for at least 4 -5 hours. Before serving, Place a spoonful of the stewed fruits into the serving glass, pour the custard kheer over it and sprinkle pomegranate pearls and serve.

Creamy, Delicious, Chilled ~ Fruit Custard Kheer

TIP: Always use transparent glass while serving this dish. It will show off the nice layer of the dessert and looks very appetizing.

Cocoa & Caffeine ~ What could be better than the two most popular concoctions? How about a combination of both? I mean not literally but a sip of hot tea and cold, creamy chocolaty fudge? Sounds yum isn’t it? Who can resist it? I bet no one can; I can’t. Think about the party in your mouth when you bite into that layer of dark and white chocolate fudge. Can you imagine that? Wow. And that’s exactly what I made for my evening cup of tea and also an entry to Aparna’s My Diverse Kitchen who is this months guest host for Meeta’s Monthly Mingle High Tea Treats. By now you know I am a no baker or an elaborate cook; I like to make it simple, fast and efficient. At least with a toddler, this is what works best for me and my life. This recipe is also one of those fast and easy but rich, creamy, delicious, satisfying, indulged in chocolate, recipe courtesy Sandra Lee of Semi-Home Made Desserts.

Double Decker Fudge

Recipe: (Makes about 30 squares)

4 cup semisweet chocolate morsels
2 cans (14 oz each) sweetened condensed milk
2 tsp vanilla extract
3 cups white morsels

1. Line 8 inch square glass or metal pan with foil allowing some foil to hang over the sides. Combine 3&1/2 cups of semisweet morsels, 2 cups condensed milk and vanilla in a large bowl and microwave for 1&1/2, stirring occasionally until smooth.

2. Pour half of it into the foiled pan and smooth with spatula. Immediately sprinkle 1/4 cup white morsels over this fudge mixture. Let stand for 30 seconds for morsels to melt slightly. Using a toothpick, swirl to create marbled design.

3. Combine 2&1/2 cups of white morsels and remaining condensed milk in another glass bowl and microwave for for 2 minutes stirring occasionally until smooth.

4. Pour half the fudge mixture over the semisweet chocolate fudge mixture, smooth top with spatula. Immediately sprinkle 1/4 cup semisweet morsels over this fudge mixture. Let stand for 30 seconds for morsels to melt slightly. Using a toothpick, swirl to create marbled design.

5. Pour remaining warm semisweet chocolate fudge mixture over white fudge, smooth with spatula and immediately sprinkle 1/4 cup white morsels over this fudge mixture, refrigerate for at least 3 hours before removing from foil and cutting into squares. If the remaining warm semisweet chocolate fudge mixture is thick, just microwave it for a few seconds to make it smooth. Enjoy it with hot tea.

Double Decker Fudge enjoyed with a cup of hot tea

Pizza – The perfect party food. Whether it is a party at a friends or at work or Chuck-e-Cheese, the food is ought to be Pizza. This is one food even kids love eating any fuss. It’s amazing to notice how this simple crust from dough can be made so versatile with numerous toppings to suit our taste buds. I remember back home when pizza was just starting to be available in a few restaurants how excited we were as kids to eat them; of course if I think about it, the taste was certainly different than what we get here in the western society. I would say I like my Indian touch pizza. Today my childhood memories of pizza surfaced hence it’s what for dinner tonight.

Pizza with toppings ready to be baked

Recipe: (For 2 people)
1 store bought pizza dough
1 red bell pepper thinly sliced
2 jalapenos thinly sliced
1 onion thinly sliced
1 zucchini thinly sliced
4 cloves of garlic crushed
2 tbsp of pizza sauce
1/4 cup mozzarella cheese grated
1/4 cup of fontina cheese grated
All purpose flour to work with the dough

Sprinkle some all purpose flour on the surface where you will be stretching the dough. Remove the dough from the bag and let it rest for about 20 minutes. Using a rolling pin or with your hands gently start to stretch the dough from the inside out. Lift the dough and use your knuckles to stretch it further if you are not using a rolling pin until you get the desired thickness. I kept it at about 1/2 – 1 inch thick otherwise the crust becomes too crispy like a marie biscuit. Preheat the oven to 450F degrees. Place the dough in the baking sheet or if you have a pizza stone, use it. Using a fork prick the dough all over so that it does not bulge in unwanted places. Pour a spoonful of pizza sauce, spread it. Sprinkle some garlic, arrange the vegetables as you like and bake it for about 8 – 10 minutes. Then sprinkle the cheeses and let it bake for another 5 minutes or until the crust is golden brown. Slice and serve hot with some chilled beer.

Hot, Cheesy, Mouth watering Home made Veggie Pizza

NOTE:
1. Since I do not make pizza often at home, instead of buying pizza sauce, I just used pasta sauce. It did not make any difference to me and tasted great.
2. You can add any toppings you like, I just happened to use the above mentioned ones.

What could be more satisfying and be a crowd pleaser? ~ Indo-Chino Fried Rice

Fried Rice

Fried Rice. Hmmm, what or How can I describe in words what a perfect palette-pleaser this simple dish is and how come everyone seems to love this dish? What is that in this dish that makes so perfect and so satisfying that we all want to eat it and never say “enough”? May be is it the few simple ingredients without any complexity? Or is it the perfect balance of taste that we crave for? Or is it simply the combination of Indo-Chinese? Oh, whatever your reason may be, this dish is unfooling and every time it is satisfying. Let’s make it.

Recipe:

Heat oil in a pan and add the green chili first then the garlic. Add the peppers and other vegetables except green onions, add salt. Let it cook. Add soy sauce and bring it to a boil then add the green onions, black pepper. Mix well and then mix it with cooled rice. Check for seasonings and serve hot.

Everyone’s favorite, always satisfying ~ Indo-Chino Fried Rice

Bored of the same old patties or tikkis? There is solution ~ Shami Kebab

Channa dal surrounded by black Channa for Shami Kebab

Yes, this recipe is just amazing. I was bored of the same old aloo tikki or any other vegetarian patti recipe and there came to my rescue was the Zee TV with this awesome Shami Kebab. Now, I am not sure why it is called a kebab, but that’s the least to think of. This recipe is packed with protein and so darn delicious that it will make you want to eat more. Of course I have modified the recipe a little for extra flavor and aroma. From my experience, it could be eaten as a snack with some chai or as a complete meal with yogurt, onions, meethi chutney (See NOTE section for recipe) or whatever condiments you may like. We did have it as a meal and gave ourselves a break from the routine food of roti and sabzi. It needs just a little extra effort but well worth it. If you make it and invite your family and friends they will wonder what it is made of while relishing every bite of it.

Recipe:

Pressure cook black channa and channa dal with little water for just one whistle. Let it cool and then grind it into a little coarse paste with no water or very little water. Mix all the ingredients and taste, adjust for any seasonings. Make small oblong shapes out of the mixture and flatten it.

Shami Kebab ready to be fried

Heat a non-stick pan, place the oblong kebab mixture, drizzle some oil around it and let it fry; flatten it with a spatula if needed. Do not turn it for about 3 minutes or so. Flip it and drizzle with some more oil, flatten it with a spatula if needed and let it fry until golden brown. Serve hot as is or with any condiments you like.

Crispy, Delicious, Protein Rich ~ Shami Kebab

NOTE:
1. You can substitute cilantro instead of dill.
2. The ratio of black channa to channa dal is 2:1. So adjust it as to how much you want to make.

What comes to your mind when you think of Italian food? ~ Of course, it’s Pasta!

Everyday Pasta with breadcrumbs

When I run out of ideas or want a change in cuisine from my everyday Indian food, the easiest and the most relished Italian is what comes to mind. You can make very simple pasta’s with just couple of ingredients yet eat a delicious, healthy and satisfying meal. These days pasta’s are available not just from those unhealthy unbleached flour but in whole wheat, quinoa, multi-grain, spinach, tomatoes and much more. They are healthy and has a lot of flavor. All you need is to toss them with just minimal ingredients and wah-laa, you have meal ready in no time that can satisfy any palette.

Recipe:

Toasted multi-grain breadcrumbs

Bring water to a boil in a large pot. Add a handful of salt to it as this is the only time to get the flavor the pasta. Drop the pasta and let is cook al dente. Heat olive oil in a non-stick pan, add the pepper flakes, then the crushed garlic, sauté until the aroma is infused in the oil. Now add the peppers and sauté. Add the green onions, dried basil, salt and pepper. As soon as the pasta is cooked, toss it in. Toss the breadcrumbs and roasted garlic. Serve hot.

Delicious Everyday Pasta with breadcrumbs and roasted garlic

NOTE:
1. I ground multi-grain bread myself for the breadcrumbs and toasted it in the oven at 350F degrees for about 2 – 3 minutes, cooled it before tossing it in the pasta.
2. I used whole wheat pasta.
3. Add whole cloves of garlic and let it slow cook in olive oil for about 15 minutes, then add a tsp of water and let it further cook for about 5 – 10 mins to get the roasted garlic.

Happy Navratri to one and all wherever you are ~ Coconut Burfi

“Nav” means “nine” and “ratri” means “night”. Thus, he meaning of “Navratri” is “nine nights’. It is one of the most significant festivals for Hindus; especially for Gujratis and Bengalis and one can see it in their enthusiasm and celebrations with which they indulge during this season. Dandiya and Garba Rass are in full swing during this season, again especially for the Gujrati’s with all those lavish lehengas and elaborate dance. The farmers celebrate it by sowing seeds and thank the Goddess for her blessings and pray for better yield. My mom also did pooja, prepared sweets and of course, we danced all nine nights at this huge Dandia venue. Now, far away from home I want to preserve tradition and introduce it to my son if not that elaborately at least with whatever I can. So, I made Coconut Burfi for sweets keeping in mind that’s the fastest sweet I could make with a little one. Yes, we are going for Dandia over the weekend; weekend only, again because of my little one. But I am glad I could at least this much.
There were lots of recipes available for coconut burfi online but the one I am making is the closest to my Mom’s. I made this for the pooja and will enjoy it afterwards.

Coconut powder

Recipe:
1 cup shredded coconut
3/4 – 1 cup sugar
1/4 cup water
1 tsp elaichi powder
A few slivered pistachios (optional)
A pinch of kesar (optional)
Some ghee

Heat a pan, add just enough ghee to toast the coconut until the aroma is released.

Toasted coconut powder

Remove it from the pan and now add sugar and water to the same pan and dissolve the sugar. Add elaichi powder and let it boil until you see a thick syrup consistency. Meanwhile grease a pan with some ghee and keep it aside. Once the syrup consistency is reached, add the coconut, kesar and quickly pour into the greased pan, even out with a spatula. Sprinkle the pistachios.

Coconut Burfi poured into a pan for cooling

Cut squares before it cools. Let it cool. If you have edible silver, apply that. Enjoy these delicious homemade burfi. Something for the sweet tooth.

Homemade Coconut Burfi for this Navratri Pooja

NOTE: I used store bought coconut powder to cut short my time, but by all means try to use fresh coconut if you can. Also, adding the silver, pistachios, kesar is all my own choice.

What’s the alternate to fried green tomatoes? ~ Roasted green tomato sabzi

Cut green tomatoes

Not many of us have utilized the fresh, luscious green, crisp green tomatoes in our cooking. In the southern US, it is much eaten as fried dipped in a batter. As the season for home grown tomatoes is slowly coming to an end with less & less sunshine, tomatoes take longer to ripen. Not having patience and being lazy one day I decided to make use of this humble vegetable for my meal. The verdict – a perfect blend of spices, tangy-ness, crispiness blended well into this vegetable. So, go ahead and give it a try, you will be pleasantly surprised.

Recipe:

4 – 5 green tomatoes
1 tsp rye or rai
1 tbsp oil
1 tbsp of besan flour
1 – 2 tsp of red chili powder or per taste
2 tsp of dhania powder
1 tsp ginger-garlic paste (optional)
Salt per taste

Dice the green tomatoes into big flat chunks. Heat oil in a non-stick pan. When the oil is hot add rye and let it splutter. Add the green tomatoes, sauté, add ginger-garlic paste and let it cook covered half way through. Remove the lid, add the spices, mix well and let it cook uncovered. When the tomato is cooked, add the besan to coat the tomato well, let it cook for a few more minutes. Serve hot with roti.

Crispy green tomatoes sabzi served with roti

NOTE: If you do not find green tomatoes in your neighborhood, try substituting with tomatillos although I have not tried it myself.

Who says cauliflower could not be prepared as a whole? ~ Shahi Saucy Cauliflower

Whole cauliflower in its sauce

This recipe is an easy to make recipe with all the right and exotic ingredients and makes use of the most commonly available vegetable, the cauliflower which is also under used. The sauce is smooth and creamy and the tender cauliflower just melts in your mouth.

Recipe: (Serving size 4 people)

Bring a large pot filled with water to boil. Add a good amount of salt in it. Remove all the green stems and leaves from the cauliflower and then immerse it in the boiling water. make sure that the water does not overflow but cover the cauliflower, if not completely but most of it. Cover it with a lid and let it cook. Puree onions in a food processor. Remove it and then puree the tomatoes, ginger, garlic. Heat oil in a non-stick wok like pan and when oil is hot add the cumin seeds. The seeds will cook and brown a little releasing it’s aroma. Now add the cloves and cinnamon stick. In just a minute add the onions and saute until it is almost cooked. Occasionally check on the cauliflower with a fork or knife to make sure it is cooked but not over cooked.

Whole head of cauliflower

Now add the puree of tomato, ginger,garlic. Let them all cook nicely, make sure to stir it occasionally until the raw smell goes away and the oil sort of separates on the sides. Now add the spices mentioned and make sure you add less salt because the cauliflower is already cooking in salted water. Add 1/2 the amount of milk/cream and stir well, bring it to a boil. This is your sauce. If you think that cauliflower will not immerse most of itself in this sauce add the remaining milk/cream and bring it to a boil. You can also add a little bit of water if needed.When the cauliflower is cooked, drain the water and place the cauliflower with its head up. Spoon some of the sauce over the cauliflower. Make sure that the cauliflower is almost immersed in this sauce. Cover with a lid and let is cook for another few minutes. Just 30 minutes before serving remove the cauliflower from the pan into a big bowl and pour the sauce over it so that the cauliflower absorbs all the flavors and spices. Garnish with cilantro or parsley. Cut like a cake individual portions using a knife and serve hot with rice or Naan.

Shahi Saucy Cauliflower

Paryushana (or Paryusan) is one of the two most important festivals for the Jains, the other being Diwali. During the 8-day festival, the Kalpa Sutra is recited in the Shvetambar sect, that includes a recitation of the section on birth of Lord Mahavira on the fifth day. According to Jain tradition, among the 12 types of penances, the first four – anshan (fasting), unodari (eating less), vritti-sankshepa (selective eating) and rasa-parityaga (taste-selection) – are particularly good for health. Also Jains eat a much simpler diet if at all, no foods grown underground  — the eating of which entail killing the plant instead of just taking its fruit. At the end of Paryushan, those who have fasted for the eight or ten days break their fast with a special meal during which they do not touch food, but are fed by friends and loved ones in honor of their achievement.

Sabudana ~ before and after soaking; it doubles in size

I made sabudana vada without potatoes and substituting it with plantain and it came out very delicious and crispy; we did not miss the potato.

Cooked plantain ready to be mashed

Recipe: (Makes about 20)

Sabudana pattie ready to be fried

Mix all the ingredients and make small balls out of the mixture. Flatten it with your palm and fry until crispy and golden brown. Serve hot as is or with a side of my dhania chutney.

NOTE:
1. Soak sabudna with as much water just enough to immerse all the sabudana in the vessel.
2. Microwave peanuts for a minute until you get the aroma. Then cool it before you powder it.
3. Cook the plantain in the pressure cooker with skin on. Once cooked it is a breeze to peel it off.

Crispy, delicious, satisfying ~ Sabudana vada

Fast, Healthy, Easy breakfast in minutes ~ Jatpat Healthy Childa

Sooji, Besan, Yogurt, Rice flour, Vegetable – What could be better than a combination of protein, carbohydrates, vegetables, calcium to add to your morning diet, that too in minutes? Yes whenever I run out of ideas of breakfast or for that matter even run out of ingredients, my go-to breakfast recipe always comes in handy. Yes, this is my all time go-to recipe which I can fall back or for that matter anyone can you have time crunch yet want to have a healthy satisfying breakfast. This is my husband’s favorite breakfast too, so it works well from every way.

Ingredients for Jatpat Healthy childa

Recipe: (for 4 people)

Mix all the ingredients with little water to get a pancake consistency. In a non-stick pan, pour a spoonful and spread it like a dosa or omlette. Let it cook, flip it and let it cook on the other side. The rice flour makes it a little crispy as well. Serve hot with dhania chutney or enjoy as is.

Jatpat Healthy childa served with my dhania chutney for WYF Breakfast

TIP: You can use vegetable in this dish or even add different grated vegetables. I have used all of these vegetables such as cucumber, cabbage, carrots, mashed peas, chopped spinach and the list endless. So be creative and use any vegetable you like.

NOTE: The ratio of sooji to besan is 2:1, so you can adjust for as many people.