receipes n more

A sweet something - call it a kheer, call it a pudding, call it a dessert, whatever !!! Its easy, tasty and sweeeeeeeet. Please see the last paragraph for a vegetarian option. Ingredients (serves 2): 1 mango chopped into 1 inch cubes (preferably Indian Alphonso) 1 cup of cooked rice (you can even use left over plain rice) 1/2 cup milk 1/2 tsp vanilla extract / essence 2 eggs beaten 2 heaped tbsp sugar (or a bit more if you like it a tad sweeter) Nutmeg powder (grated on top) - just a pinch - hope you know it has a drugging effect Greased oven proof bowl/ deep dish (greased with butter ofcourse) Method: Pre-heat the oven to 180 degrees celsius. Divide the mango cubes into 1/2 portions. Mash slightly one half portion and keep aside the rest.  Mash the cooked rice well - don't fret about it though, a little bit of whole rice tastes nice in the dessert. (Please do not blend the rice). Dissolve the sugar in the milk. Now mix mashed mango

This is a series of 3 receipes so the introductory paragraph for all three is the same.  Been a longish time since the last post. I do hope that this series of posts will help a lunch / dinner too many !!  Some dinner receipes just click. You know what i mean ? The combination of flavours and textures prompts you to go for second helpings. Yesterday's dinner was just that - simple yet a perfect combo.  While you can certainly try out each of these receipes separately with other accompaniments, this combination of peas pulao (green peas rice), aaloo palak (boiled potatoes in spinach gravy) and kerala chicken curry is a delight to the palate.  Receipe 3 - Kerala Chicken Curry This is a receipe that might look long and complicated but is definitely not. However, can't convince you until you have attempted it yourself. If the long winding receipe intimidates you, I suggest you avoid making the curry powder (masala) and coconut milk and rely on store bought su

This is a series of 3 receipes so the introductory paragraph for all three is the same.  Been a longish time since the last post. I do hope that this series of posts will help a lunch / dinner too many !!  Some dinner receipes just click. You know what i mean ? The combination of flavours and textures prompts you to go for second helpings. Yesterday's dinner was just that - simple yet a perfect combo.  While you can certainly try out each of these receipes separately with other accompaniments, this combination of peas pulao (green peas rice), aaloo palak (boiled potatoes in spinach gravy) and kerala chicken curry is a delight to the palate.  Receipe 2 - Aaloo Palak (Boiled Potatoes in Spinach Gravy) Ingredients: 1 Bunch of Spinach (Palak) - washed well 3 largish potatoes - boiled until they are slightly undercooked * 2 tsp oil 1 large onion - chopped finely 1 tsp ginger garlic paste ** 2 medium tomatoes - chopped roughly (puree if you prefer) 1 1/2 ts

This is a series of 3 receipes so the introductory paragraph for all three is the same.  Been a longish time since the last post. I do hope that this series of posts will help a lunch / dinner too many !!  Some dinner receipes just click. You know what i mean ? The combination of flavours and textures prompts you to go for second helpings. Yesterday's dinner was just that - simple yet a perfect combo.  While you can certainly try out each of these receipes separately with other accompaniments, this combination of peas pulao (green peas rice), aaloo palak (boiled potatoes in spinach gravy) and kerala chicken curry is a delight to the palate.  Receipe 1 - Peas Pulao Ingredients: 1/4 - 1/2 cup of green peas (used 1/4th frozen peas ; defrosted by soaking in some water) 1 cup rice (indian basmati preferable) 2 cups water to cook rice 2 tsps oil Whole spices - 1/4 tsp cumin, 2 green cardamoms (elaichi), 1/2 inch cinnamon (dalchini), 2 cloves (lavang)

Mussels or Tisrya or Shimpli are small shellfish that are a rich source of zinc. So an occassional indulgence in them is welcome to boost essential "vitamins and minerals" in ones body.  todays lunch - mussels in butter garlic wine sauce on a  bed of freshly tossed salad - ummm, divine, super comfort food Mussels need to be washed under running cold water to clean the sand and dirt on them and you can either slice them open or put them in the fridge for half an hour (so they open a bit on their own). Retain the shell that has the mussel and discard the other half. For more detailed mussels cleaning tips you can visit  http://sharemykitchen.com/few-things-about-mussels/ . reserving the shell that has the mussel and discarding the other half Today i made the most common receipe for mussels - butter garlic mussels with white wine. And this is how it was made. Servings: 8 (about 6 mussels per serving) Ingredients: Mussels (Shimpli/ Tisrya)

A few days back we planned a potluck luncheon + kids play time at a friends place. We were all wary of routine daal chawal, sabji roti fare and felt like treating the kids and ourselves to some home made "filling" snacks for lunch.  While there were plans of dahi wada with aloo chaat and baked samosas, I had committed to contributing the dessert - a home baked eggless cake. However, one member had to drop out last minute so then i felt like taking something more for the lunch. All i had in the refrigerator was a small green head of broccoli. Salad was out, keeping in mind the "snack" theme. So i felt i shld try some fried dumplings. I concocted this receipe, however, since i was experimenting on outsiders, i also checked the internet and found a similar broccoli tikki on tarladalal.com. I left out some of the items in that receipe and instead of shallow fried tikki's made these deep fried dumplings. Decorated them with some toothpick skewers and veggies and t