Thursday, 19 February 2015

Cauliflower Biriyani

This week I had chosen cauliflower as the vegetable to show 3 different recipes in BM #49. Ok so I posted a snack, a side dish - what next??? Of course a rice item. So here I am presenting cauliflower biriyani :)


Cauliflower florets - 1/2 cup
Raw rice / Basmati rice - 3/4 cup
Oil - 1 Tbsp
Ghee / Clarified Butter - 2 tbsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2 tsp
Garam masala powder - 1/4 tsp
Curd - 2 tbsp
Onions - 2 
Tomato -
Garlic - 5 Pods
Cardamom - 1 
Cloves - 2 
Salt - to taste


  • Immerse the cauliflower florets in hot water for 5 minutes and take it out.
  • Marinate the cauliflower in a mixture of curd, half the quantity of the mentioned powders (chilly powder, garam masala powder and coriander powder) and salt.
  • Wash the rise and soak it  in 1 and half cup of water for half an hour.
  • Pressure cook the rice by adding little salt and a drop of oil.
  • When it is done allow it to cool in a broad vessel.

  • Cut the onions into big pieces and sauté them till it turns pink.
  • Allow it to cool and grind it to a smooth paste along with cardamom,garlic,tomato and cloves.
  • In a Kadai add oil and sauté the marinated cauliflower until the curd is swallowed and the cauliflowers turn light brown.
  • When the cauliflowers are done keep it separately.
  • In the Kadai add the ground masala and fry till the raw smell goes off.
  • Keep it in a low flame while frying and add the remaining powders and salt.
  • Now add the cooked cauliflower florets to this. Mix well.
  • Mix the cauliflower mixture well with rice.

Garnish with coriander leaves and serve with any rather of your choice.

Wednesday, 18 February 2015

Aloo Gobi

Since I Selected cauliflower as the vegetable for this week's BM, The next recipe I decided to post was a side dish for rotis / chapathis. And the first thought that struck my mind was Aloo Gobi. Whenever I visit punjabi dhabas I used to order aloo gobi with rotis. Punjabi dhabas serve very delicious aloo gobi. Here is my version below.


Potatoes - 3 to 4( chopped)
Cauliflower - 1/2( chopped)
Onion - 1 ( chopped)
Green chilli - 2
Ginger&garlic paste -  2 Tsp
Mustard seeds -1/4 Tsp
Jeera - 1/2 Tsp
Chilli powder - 1 Tsp
Turmeric powder - 1 Tsp
salt - to taste
Oil - 1 tbsp


  • Heat oil in a pan. Add mustard and Jeera ,when it starts spluttering add chopped onions and green chilly.
  • Add ginger&garlic paste, fry for a few minutes and then add potato and cauliflower pieces. Sprinkle water, close and cook for 5 minutes.
  • Once the potatoes and flowers are cooked 80-90%, Reduce the flame to medium and start frying until potatoes are soft.
  • Now add turmeric powder, salt, chilly powder and fry in medium flame for 2 minutes.
  • Switch of the flame when potato and cauliflower almost cooked and browned little bit.
  • Enjoy Aloo Gobi with rotis or chapathis.

Aloo Gobi would also be a good side dish for some of the mixed rices like tamarind rice, lemon rice, curd rice etc..

Tuesday, 17 February 2015

Golden Fried Flowers

The second challenge I took for BM #49 is one vegetable different forms and the vegetable I chose is Cauliflower. This is my most favorite vegetable and with the winter coming to an end the season of cauliflower is also coming to an end. 

So the first variant I tried is a snack item - golden fried flowers. I had this at a restaurant and liked it a lot. I also got the recipe from the internet and tried it long time back but mine was never golden color. It always used to be little redder or brown. Finally I got the hang of it. The secret it seems is we need to use besan and corn flour 50:50. And also to remove the fried ones from the oil at the right time.


Cauliflower - 250 grams
Besan - 75 grams
corn flour - 75 grams
Chilly powder - 10 grams
Salt - to taste
Garam masala powder - 5 grams
Turmeric powder - 5 grams
Oil - for frying

  • Boil water with salt and turmeric and in the mean while cut the cauliflower florets. Put the florets in the boiling water and after a minute or two drain the water.
  • In a mixing bowl, mix all the remaining ingredients except oil and make a batter  with water. The batter consistency should be similar to that of bhajji batter.
  • Transfer the drained florets to this batter. Mix carefully.
  • Heat oil in a kadai and once hot, transfer the battered cauliflower one by one using a spoon.
  • Fry in medium flame until golden from all sides, turning once or twice to ensure even cooking. Drain in paper towel.

Serve with hot tea!!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Saturday, 14 February 2015

Pink Velvet Cake

Happy Valentines Day!!!

I was supposed to be travelling today so hadn't planned anything special. But my travel got cancelled. So sitting at home I was thinking what can I do without much preparation. And the recipe in Krithi's kitchen caught my attention. This is a very easy recipe. I took just 10 minutes for the preparation and 5 minutes for the cooking and we both loved it. The cake was so soft, velvetty and vanished in seconds.

And after a long time I was able to take some fabulous pictures. So this post has more of pictures. Ok fabulous according to me. Readers can suggest how they actually look like. Over to the recipe. I made very few alterations to the original recipe like I added cardamom and cinnamon powder.


Maida - 6 tbsp
Powdered sugar - 4 tbsp
Baking powder - 1/2 tsp
salt - a pinch
cardamom powder - 1/4 tsp
cinnamon powder - 1/4 tsp
Beetroot juice - 2 tbsp (check notes)
Butter - 1 tbsp
Curd - 1 tbsp
Milk - 1 tbsp
Chocolate chips - 1 tbsp


  • Sieve the dry ingredients maida, powdered sugar, baking powder, cardamom powder, cinnamon powder, salt into a bowl. 
  • In another bowl, mix the curd, milk, beet juice and butter. 
  • Add the sieved dry ingredients and mix well to a thick paste. 
  • Sprinkle the chocolate chips and mix a little. 
  • I split the batter into 2 microwave safe cups. The cups 1/4th was filled with batter.
  • Microwave for 2 minutes. If the batter is still sticky microwave for an additional 20 seconds. 
  • The batter would now raise to 3/4th of the cup.
  • Allow a minute or two of standing time. Serve warm


  • The cake should be cooked in microwave mode, not convection mode.
  • This recipe can be easily doubled. Mix in individual microwave oven proof cups.
  • Beetroot juice renders just the deep red color and you wouldn't be able to taste it at all. Although if you are skeptical about beetroot juice, add a few drops of red coloring and add 1 more tbsp of milk/water.
  • I prepared beetroot juice the following way. Took 10 grams of beetroot. Cut into pieces. Add half a glass of water and microwave it for 2 minutes. Beetroot juice ready.

Enjoy this valentine with this spongy velvetty cake.

Thursday, 12 February 2015

Paneer Mushroom Masala

For the last day of BM#49 week 2 I am here with a paneer recipe. A flavorful paneer recipe which would be a good accompaniment for rotis. Oflate paneer has become a regular in our groceries list. Almost every week I make one dish with paneer since this is loved by all and it is easier for me also. 

I had planned to make this dish along with chapathis yesterday night. So I had kept all the ingredients ready in the kitchen and made this dish first thing in the morning. All this for taking some decent snaps :-)


Paneer - 250 grams (cubed)
Mushroom - 150 grams
Tomato - 100 grams
Green chilly - 2
Ginger garlic paste - 1 teaspoon
Red chilly powder - 1 teaspoon
Coriander seeds powder - 1 tsp 
Garam masala powder - 3/4 tsp 
Turmeric - 1/4 tsp 
Milk  - 1/2 cup 
Coriander leaves, chopped - 3 tblsp 
Salt - As needed 

To temper:

Oil - 2 tblsp
Cardamom - 1
Cloves - 1
Cinnamon - 1/2 inch piece
Cumin seeds / Jeera  - 1 tsp


  • Cube the tomatoes roughly and grind it to make it as a puree along with green chillies.
  •  In a kadai, heat oil, temper with the items given under ‘To temper’ table.
  • When jeera splutters, add the tomato puree, ginger garlic paste, mix well and fry covered for 5 minutes. It will splutter a lot, so better cover it.
  • Then add red chilli, coriander, turmeric powders, and salt and mix well. Fry for another 4 minutes or until oil separates.
  • Add the mushrooms to the masala and 1/2 cup water. Simmer for 2 minutes.
  • The mushroom should get cooked. Add paneer and garam masala at this stage and mix well.
  • Add milk and more water to this and keep in low flame. Never ever put the flame in high at any point after adding milk as it might curdle. Also you have to add gradually while you mix.
  • After 2-3 minutes, add coriander leaves and switch off the flame.

Note: This gravy is very tangy, so make sure you add cream or milk. If  you do not have cream, add lots of milk to balance the tanginess.

Serve hot with rotis!!!

Sending this to PJ, who is hosting my Kids Delight, themed on Say Cheese!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Wednesday, 11 February 2015

Crispy Crunchy Cheesy Breads

I was actually looking around for easy cheesy recipes. It would be surprising but I am not a fan of cheese. I have it only with pizza. So whenever I make recipes with cheese I have to make something else for myself. 
Yesterday while I was going through all the recipes of BM #49 week 2 day 1 I found this super easy recipe in Sneha's blog. I immediately thought of making it and tried it today morning for breakfast. Sneha had cut the breads into flower shape but I didn't do that. I just adjusted the recipe to suit our tastes and people at home loved this breakfast. It was a time saver one for me also. I needed only 15 minutes to prepare this for about 3 people and of course I made a simple sandwich for myself.


Bread - 12 slices
Cabbage - 50 grams (finely chopped)
Capsicum - 50 grams (finely chopped)
Onions - 25 grams (finely chopped)
Tomato - 50 grams (finely chopped)
Salt - to taste
Pepper powder - 1 teaspoon
Cheese (mozarella or cheddar) - 100 grams (grated)
Butter - 10 grams


  • In a bowl mix together the cabbage, capsicum, onions, tomato, salt and pepper powder.
  • Microwave it for about 2 minutes so that the veggies are half cooked.
  • Apply butter on both sides of the bread.
  • Heat a nonstick pan place the bread on it,  place the vegetable mix on top of each bread and sprinkle grated cheese on it. Cover the pan with a lid till the cheese melts.
  • Serve hot with tomato ketchup.
Note: The breads can also be baked in over at 180 degrees for 3-4 minutes.

Sending this to PJ, who is hosting my Kids Delight, themed on Say Cheese!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Tuesday, 10 February 2015


After almost an year's break I am participating again in Blogging Marathon hosted by Srivalli of spicingyourlife. The second week is starting today and I have picked up "Say cheese". So I would be posting cheese / paneer related recipes for the coming 3 days.

I had planned some elaborate dishes but couldn't find time. So here I am with some simple dishes. H suggested this name "DOZZA" after tasting it :). Basically instead of the Pizza base I used dosa batter. And this was super hit. Since I made this for morning breakfast I was not able to click many snaps. 


Dosa batter - 1 cup
Cheese - 100 grams (grated)
onions - one big (finely chopped)
carrots - one big (finely chopped)
Capsicum  - one big (finely chopped)
Mushrooms - 25 grams (finely chopped)
Pizza sauce - 50 grams


  • IF the above said ingredients are ready then we need only about 10 minutes to make 5 Dozzas.
  • Place a dosa pan and apply some oil. Once the pan is hot pour a laddle of dosa batter and make a thick dosa.
  • Spread a spoon of pizza sauce and place the finely chopped vegetables.
  • Spread the grated cheese. Close the dosa pan with a lid and cook under medium flame for about 1 to 1.5 minutes.
  • Serve hot!!!

Sending this to PJ, who is hosting my Kids Delight, themed on Say Cheese!
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

Monday, 2 February 2015

Poricha Kuzhambu

Poricha Kuzhambu is a very flavourful kuzhambu. I love the black pepper that goes into the ground masala. It adds a wonderful flavour to the kuzhambu. I have already posted one version of this kuzhambu. The already posted version is with Tuar dal

The speciality of poricha kuzhambu is using Karamani or red chori beans. So here I have used Chenai (yam) with red chori beans and have also added roasted groundnut. It is a delicious combination. Pair it up with some Paruppu Thogayal or with any thoran and you have a wholesome filling lunch ready


Chenai/Yam – 350 grams
Karamani/Vella Payaru – 100 grams
Tamarind – gooseberry sized ball
Turmeric Powder – ¼ tsp
Salt to taste

To roast and grind
Channa Dal/Kadala Paruppu – 10 grams
Whole Black Pepper – 5 grams
Dried Red Chilly – 2 to 3
Asafoetida – a small piece
Scraped Coconut – 50 grams

For Tempering
Coconut Oil – 2 tsp
Mustard Seeds – 5 grams
Grated coconut - 10 grams
Curry leaves - few


  • Soak the karamani in hot water for about half an hour. Soaking will help in better cooking.
  • Pressure cook the karamani.
  • Peel and chop the yam into small cubes. Pressure cook the yam pieces with just enough water and salt.
  • Soak the tamarind in hot water for 10 minutes. Squeeze and take out the 1.5 cup of extract.
  • Transfer the tamarind extract into a vessel, add turmeric powder and salt. Add salt carefully, as we have added salt to the yam pieces as well.
  • Let this boil for 5 to 6 minutes. Then add the yam pieces and the karamani and let everything boil for another 5 to 6 minutes.
  • In the meanwhile, in a small frying pan, heat ½ tsp of oil, add the piece of asafoetida, when it puffs up add the kadala paruppu and fry till it starts changing color, now add the black pepper and red chillies and fry till the dal turn golden brown, add the coconut and fry for another minute. Cool and grind to a smooth paste using little water.
  • Add this ground paste to the boiling tamarind veggie mixture, mix well. Add about ½ cup of water if required to adjust consistency and boil for another 2 to 3 minutes.
  • Remove from heat.
  • Heat a small frying pan with oil, add mustard seeds once they splutter add the curry leaves and grated coconut. Fry until coconut turns brown and remove from heat. Pour onto the kuzhambu.

Poricha kuzhambu is ready!!! Enjoy your lunch with this hot kuzhambu and any interesting thoran.