Sunday 31 March 2013

Ginger - Elaichi Chai

Yes Its So Very Flavorful 
My Whole Family Loves The Taste Sweet & Spicy, Refreshing Yet Healthy :)

Either Feeling Sick With Cough/Cold/Headache???? Here U Go


1 1/2 cup Water

1 cup Milk

1 Ginger (1 inch, crushed or grated)

4 Cardamom (Green Elaichi)

2 teaspoon Tea

2 teaspoon Sugar

- In a saucepan add water, tea leaves, ginger and crushed elaichi

- Let it boil in medium flame till the juices of ginger extract has blended well.

- Add in milk and sugar acording to taste, more than what is mentioned above.

- low the flame and let it boil for 10-15 mins more, if required add more tea leaves according to color/ strong tea flavor you require.

- Strain the tea into cups and enjoy the refreshment sipping in :)


- keep a watch while simmering after adding milk. It might spill.

- Adding of extra tea leaves or sugar is purely optional depending on taste buds. ive seen many people like flavor of tea more strong than any thing else, since this is ginger- elaichi tea, i like to keep the flavors dominating

-  Adding sugar while boiling itself gives a good taste rather adding it separately. Calorie conscious people can go ahead with sugar free

- Some People do not like elaichi flavor such people can skip elaichi and let the ginger alone remain to dominate the taste

Sending This Entry To :  Taste of the Tropics with Ginger

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Friday 29 March 2013

Green Chutney

For Every Street Food Or Snacks We Need Green Chutney
I always loved to have this chutney with every snacks but we never made this at home, so getting this from outside with any snacks was much more preffered which made me thought it might be a difficult preparation!!! But .........
To my amazement I never knew to make this was so easy until I referred Vah Chef, Yes Im His follower and he is amazing!! Here Goes The Recipe

1 bunch fresh mint (approximately 1 cup)
1 bunch fresh coriander (approximately 1 cup)
2 -3 green chilies
1 tsp sugar
1/2 tsp salt
2 tsp lime juice

1/2 Onion chopped

Grind all the ingredients (including the salt which you can add more of later to suit your taste) 

Adding Onion Can be Optional
Can be kept in Fridge for 4-5 days packed in box

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Thursday 28 March 2013

Shrimps Maggi Noodles Stir Fry

Some times I go crazy!!!
Yes You Got There Right Very Crazy This Is Where This Maggie Came UP!!!

I dont know how many ever had tried to experiment with maggi and shrimps???? Eggs and Chicken are common combi with other veggies I know!!

Getting Back To the Topic......

Cooking Level : Simple
Time: 10- 15 mins
Serves : 2 People

Maggi: 2 packs
Onion - 1 large roughly chopped
Carrot - 1 Thin sliced
Soya Sauce - 1 tsp
Chilli Sauce - 1 tsp
Salt a little
Oil - 1-2 tsp


- Heat oil in a wok. Add in shrimps n little salt. Fry it for a while in medium heat say for 1 min.

- Add in onion and carrot, cook for a while, say again 1 or 2 mins. At this point  keep the flame low add soya sauce and chilli sauce, and cook for 2 mins more. 

- Add in water 1 cup and maggi 1 masala pack, this is because I dint wanted masala flavor to dominate over shrimps flavor in the dish so the ratio for maggi to masala is 2:1

- As the water comes to boil add in noodles, and cook till firm yet soft, if you feel magi has dried up before getting cooked, add little more water depending on moisture noodles need to cook stir in quickly, this cooking process takes less than 5 mins time.

- Don’t over cook it will stick in the bottom, No need to add more salt, as the sauces we have added here also have some salt content,  make sure it is dry in texture and not soggy as we eat 

- Mouth Watering Delicious Lip Smacking Shrimps MAGGI Ready in no time.

- Capsicum also can be added along with onion and carrots, it was a hurry cook that i forgot to include while cooking.

- You can try the same with chicken, eggs, and normal veggies too

- If you dont have the sauces its ok to ignore including them. 

- Always check for salt before serving as only one pack of masala is added to 2 packs of noodles

Hope You Cook This Quickie And Enjoy Sometime :) 

My House Was Filled By Amazing Aroma Of This Unique Combination 

Sending This Entry To : Cook like a Celebrity Chef - 5

And To : Cuisine Delights : Show Your Best Creation

Dish Name Start With S

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Monday 25 March 2013

Spicy Tangy Scrambled Egg Curry

This was again an emergency Quick Life Saving Recipe which i thought of to do on the spot. It was  past 9.30pm and mom came rushing for dinner.  There had been some problem with the curry I made for lunch ( yeh it is adjustable to use gravy made at day time for night and vice versa) so this recipe was invented handy to quick fix the issue. I was ready with the phulkas but what about the side dish??
There we go, quickly I said mom will prepare something out of eggs, she was clueless though but yet trusted me to go ahead with my works.

Cooking Level : Simple
Time Taken : 15- 20 mins

Eggs – 5 nos
Whole cumin – ½ tsp
Onion – 1 large (chopped) 2 onions if small
Tomatoes – 1 large or 2 small (chopped)
Green chilies – 3-4 nos depending upon spiciness you desire
Ginger garlic paste – 1tsp
Turmeric powder – 1/4th tsp
Coriander powder – 1tsp
Cumin powder – ½ tsp
Red chilli powder – ½ tsp optional
Garam masala – 1tsp
Coriander leaves  - 2 tablespoon
Salt to taste
Oil  - 2 to 3 tablespoon
Lemon Juice -  1 tsp
Corn flour – 1tsbp
Tomato ketchup –  2 tsp (optional)
Water  1 ½ cups

1.       In a pan heat  2 table spoon oil. Mean while beat the eggs with little salt.
2.       When the pan is heated pour in the eggs and as it start cooking start folding it side by side in order that eggs don’t break but for a kind of lump. Keep doing the process until whole of raw eggs get cooked.
3.       Now with spatula start breaking into cubical chunks and your ready with eggs remove it and keep aside.  Don’t worry if you feel the eggs might be raw inside.
4.       In the same pan put in 1tbsp oil let it heat; add in whole cumin, followed by chopped onion, green chilies and salt. Cook till little translucent.
5.       Add in ginger garlic paste, mix well for a while, and then add tomatoes along with other dry masalas except garam masala.
6.       Put in also a little bit water, close the lid of the pan and cook for  5 mins in low flame, till oil oozes out and nice aroma comes out of the onion tomato mixture.
7.       Now add in 1 ½ cups of water, garam masala and egg chunks into it, let the water come to boil and eggs will get cooked further more if it was raw at any point in 1st step.
8.       Once the water starts boiling add in tomato ketchup, and corn flour mixed with some water  to give saucy effect to the entire gravy. As it start thickening add coriander leaves, and lemon juice
9.       Check for salt spice and tanginess. You are ready to serve with bread, roti, phulkas, parathas  or rice.

I combined it with dosa and I couldn’t believe in the taste it was just yummy. I was  enjoying and licking every drop of the gravy. Spicy tangy egg curry was a different combo all together.
All the flavors went hand in hand fusing with each other.

·         Do not panic with the ingredients mentioned above. You can find this all regular masala in your kitchen shelf  itself.
·         In case you don’t want to make big chunk of eggs, you can scramble the eggs into small pieces like of bhurji, wont make any difference. But big chunks of eggs will also give a false feeling of eating paneer :P
·         While beating eggs you can add finely chopped onions or pepper powder and beat along then cooked. This will give a nice taste while eating eggs along with the gravy.

sending my entry to dish name start with S

Favourite Recipe Event - Curries &Gravies on a plate

Why this curry is my fav??? Its just simple to cook in matter of few mins!! And very delicious, just cant have enough of it when ever I make it :)
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Saturday 23 March 2013

Vermicelli With Chickpea

1 cup vermicelli (I used MTR Vermicelli which i found is far better than other brands)
Boiled Chickpea 1/2 cup
1/2 tsp mustard
2-3 curry leaves 
1 green chillie minced
1/2 tsp urad dal (black gram)
1 small onion sliced
1/4 tsp turmeric powder (optional - only for the colour)
1-2 tso oil 

Cooking Level : Simple


- Boil 3 cups of water and cook vermicelli for about 1 min. Leave it slightly undone (90% cooked). Drain well and wash it with cold water. Drain and put little oil mix well keep aside (use very little oil here, so that vermicelli dont stick together and form as lumps.

- In a pan heat some oil, add mustard and when they splutter add the curry leaves, stir for 2-3 seconds

- Toss in the urad dal and stir till they become pale brown & immediately add the onions and stir well

- When the onions begin to brown a little add the green chilies and fry.

- Add turmeric powder and put in boiled chickpea fry for a further 2-3 minutes

- Add the vermicelli and stir gently till everything is mixed well.

- Serve hot with raita or any chutney. 

Notes : 

  • Make sure chickpeas are boiled along with salt, Best To use left over chickpea than to struggle for this individual recipe.
  • For extra flavoring ginger can b added while tempering. and lemon juice 1/2 - 1 tsp for tangy flavor while mixing the end product.
  • I made this experiment with channa because i felt i wanted some fiber with carbohydrates and yet be simple. Feel free to add in your own veggies and guddies into this dish and yet it will taste awesome 
  • After following 1st step still if u find your vermicelli lumpy and sticking use your hands or fork to fluff it, the strands wont break. To my opinion cook vermicelli just before starting tempering process, this way we can avoid lumps formation of cooled vermicelli 

Sending This Entry To HITS–Diabetic Friendly

And Also To Event - HFHK - Italian Dishes

Breakfast Recipes

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Tangy Channa Masala

Hey Guys with my 1st posting in this blog im sharing  Hot Tangy Channa Masala
I had some boiled chickpea of which i dint knew what to do. went n checked up the masalas, dint find choley masala 
No i don't change my mind or loose my heart. This is were the game of mixing and matching spices begin creating a new taste.

1 and half cup - boiled chickpea
Fennel seeds -1/2tsp
Cinnamon - 1 stick
Cloves -2
Annar seeds - 1
Whole cumin - 1/2 tsp
Onion- one large or 2 small (chopped )
Tomatoes - 1 large or 2 small (chopped )
Ginger- garlic paste - 1tsp
Chilli powder - 1/2 tsp
Cumin powder - 1/2tsp
Coriander powder - 1tsp
Turmeric powder - 1/4th tsp
Dry mango powder -1/2tsp (optional)
Garam masala - 1tsp
Chat masala - 1/2 tsp ( can omit if not available)
Curd - 2 tbsp (can omit this also if not available)
Tomato ketchup depending on need
Lemon juice
Salt to taste.
Oil - 1-2 table spoon

- In a pan put oil, let it heat, add the whole spices of garam masala and let it sit in hot oil for a min.

- Once aroma from the spices r release add onion and little salt, cook for a while till translucent.

- Add ginger garlic paste and give a mix for half min, add tomatoes, red chilli powder, cummin powder, turmeric powder and coriander powder

- Give a good mix, add a little water so that spices dont burn, and close the lid, cook in low flame for 10 mins till tomatoes are cooked well and oil is oozing out

- By now nice flavorful fragnence comes when lid is open, now add chickpea, water 1 and half cup, garam masala, chat masala, mango powder, and mix it well

- Close the lid and cook for 5 more mins in low flame till all the masala flavors get infused.

- Next add tomato ketchup, curd, adjust salt consistency. add chopped coriander and mix well, 

- As i have added more water than needed the reason what to get saucy consistency. i added 1 tablespoon of cornflour mix with little water to get the desired saucy effect 

- At the end add Lemon juice for more tangy flavor. serve hot with roti, rice, parathas or eat it just like that


- As i don't follow hard rules in cooking its OK if u don't have the above optional list. 

- If more spiciness is needed chopped green chilies can be added

- In case its very hot n spicy, adjust it with adding more tomato ketchup and little bit of sugar too

-  Dont really mind the grainy texture of curd. if u don't like beat the curd a little and then add to the channas

- Lemon juice adds nice tangy flavor, so dont put that into optional list. 

- Create Ur own twist and turns, that's what indian cooking is all about.

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