Welcome to Kamini's Kitchen

Jangiri (Imarti)

2011-09-27T11:07:00.006-04:00

I should say that I would have never even imagined actually making the aunthentic South Indian Jangiri (not to be confused with Jalebi) at home. But after reading Priya's recipe I was immensely motivated. And they turned out so amazing !!!! A little practice is the only thing between you and yummy jangiris :)

Ingredients
Urad dal - 1 cup
Food coloring - Orange
Salt - 1/4 tsp
Rice flour - 1 tbsp
Oil for deep frying

For the sugar syrup
Sugar - 2 cups
water - just enough to immerse the sugar
Rose essence - 1 tsp

Method
Soak the urad dal in just enough water for no more than 45 mins.
Grind it to a very smooth paste without adding any water. It would take around 45 mins for this. This step is very important to make good jangiris.
When its completely done, add the salt, rice flour and food colour.
Grind again for a couple of minutes until everything is mixed well.
Transfer to a clean dry bowl.

Now, to make the jangiris they usually use a cloth with a hole in the middle to tube out the dough. I used plastic icing cones and it worked wonderfully. I initially tried the cloth but it was difficult to manage. Ziplocs caused the dough to come out at an angle and it always tore under pressure. The best option was the icing bag.

To make sugar syrup
Add the sugar and water in a heavy bottomed vessel and boil on a low heat. Bring it to one string consistency (if u drop a bit of the syrup in a cup of water, it should stay separate and not dissolve).
After switching off the stove add the rose essence.

To make the jangiris
Fill the icing cone with the dough and make a small hol with scissors.
By applying uniform pressure try to tube out the dough.
Practice on a clean dry plate a few times before you fry it.
Once you get the hang of it, you can get the oil ready and then tube directly into the oil.
Heat oil in a flat bottomed kadai. The oil should be shallow (not more than 1 inch deep).
Once the oil has heated, start making the jangiris directly into the oil.
You can just make it in little rounds if you are a beginner.
To get the exact shape with the loops, refer this youtube video.
Fry the jangiris in medium heat and once its done immediately transfer to the sugar syrup.
Let it soak for about 5 mins and then transfer the jangiris to a fresh plate.
Repeat for the entire batch.
If you have any left over syrup, you can pour it over the jangiris.
Let it sit for atleast 2 hours. Your Jangiris are ready !!!

Things to be noted :
The oil has to be 1 inch or less in depth. Else the jangiris will keep moving and u cant get the shape right.
Remove any bangles or rings you may be wearing. Since you will be working directly over hot oil, these can become really hot and cause burns.
Add the rose essence only after switching off the syrup else the essence will evaporate.

Chana Pulao

2011-09-26T17:12:00.008-04:00

Rice and I have a love-hate relationship. I love rice and rice hates me !! lol :) Its like what they say, 'A moment on the lips, forever on the hips' ... rice has a sneaky way of making it all the way from my lips straight to my hips !!! So I try to come up with innovations where I can enjoy my rice and still not sabotage my weight plan completely. And thus was born the Chana Pulao - cuts the rice in half and adds protein, making the dish doubly healthy, not to mention yummmmmmmmmy !!

Ingredients :

Basmati Rice - 2 cups

Chana (Chickpeas/Garbanzo Beans) - 2 cups - soaked overnight and pressure cooked

Onion - 1 cut into strips

Fat free yogurt - 1 cup

Cloves - 5

Cardamom (elaichi) - 4

Cinnamon - 2 sticks

Bay leaf - 1

Flower aniseed - 1

Any biriyani masala powder - 2 tbsp (I used SHAN)

Dry mint leaves - 1 tbsp

Olive oil - 1 tsp

Ghee - 1 tbsp

Fresh corriander leaves - chopped - 1 tbsp

Method :

Dry roast the rice until a nutty aroma arises and soak in water for about 30 mins.

In another pan, heat the olive oil and add the cloves, cinnamon, cardamom, bay leaf and aniseed.

Then add the onions and cook until the onions turn transparent.

Transfer this to an electric rice cooker.

Add the rice.

Beat the yogurt well and add it to the rice mixture.

Add the boiled chana.

Add water (For 1 cup rice add 1.5 cups water).

Add the salt, biryani/pulao masala and dried mint leaves.

Add the 1 tbsp of ghee and mix well.

Cook until rice is done.

Garnish with fresh corriander and serve with freshly made raitha.

Interesting Food Facts :

This recipe cuts the rice in half and replaces with chana. Which means, you cut your carb intake and replace it with protein.
Even a small serving of this pulao will keep you full and satisfied.
Cooking with yogurt will give the rice the required moisture (without having to add loads of butter or ghee).
This recipe only calls for 1 tbsp of ghee (for flavour) !!
You can also add other veggies as desired.

2011-09-26T16:53:00.003-04:00

Packed with taste, flavour and protein, the Punjabi Chole is an excellent main course dish that can accompany Pulao, Plain steamed rice, Rotis, Naan or even just a slice of bread. Top it with some chopped raw onions and a slice of lemon and start munching your way into a healthy and satisfying lunch/dinner !!

Ingredients :

Chickpeas - 2 cups

Onion (chopped) - 2 medium

Tomato (chopped) - 2

Ginger-Garlic paste - 1 tbsp

Turmeric powder - 1/2 tsp

Corriander powder - 2 tbsp

Red chilli powder - 1 tsp

Salt

Sugar (just about 1 tsp)

Olive oil - 1/2 tsp

For tempering - 2 cinnamon sticks, 5-6 cloves, 3-4 cardomom, 1 bay leaf

For garnishing - fresh chopped corriander leaves

Method :

Soak the chickpeas overnight and pressure cook until well boiled.

In a heavy bottomed vessel, heat the olive oil and add the tempering items.

When the splutter, add the onions and saute until they are transparent.

Add the ginger-garlic paste and cook for 2 mins until the raw smell goes away.

Then add the turmeric, corriander and chilli powder one by one and saute for 2 mins.

Then add the chopped tomatoes and saute.

Add a little water and close the vessel.

Cook on a very low flame until everything starts to boil and come together as a gravy.

Now add the boiled chickpeas.

Again close the lid and cook for about 30 mins until all the flavours are infused.

Remove from heat and add the corriander leaves.

Before serving, top it off with a slice of fresh lemon and chopped onions.

Serve with rice or rotis or over a slice of bread as an evening snack !!

Interesting Food Facts :

The protein in the chickpeas makes it very satiating.
You can make it in big batches and store it in small airtight boxes in the fridge/freezer for about 2 weeks. A perfect solution for your busy days.

Stir-Fried Veggie Noodles - A Healthier version !!

2011-09-26T16:40:00.006-04:00

Remember the yummy stir-fry noodles (dripping with oil) we find in every fast food joint, back home in India? Not to mention the 'eeewwww so oily' Chinese takeouts we find here in the US. Well, I was just craving some Indo-Chinese goodness, and came up with a healthy, tasty alternative !! This recipe incoporates whole wheat noodles, ample fresh veggies and only 1 tbsp of oil. So what are you waiting for? Go get your WOK on !!!!

Ingredients:

Whole wheat noodles - 1 pack (I used whole wheat spaghetti)

Veggies of your choice - cut into long strips

I just used what I had on hand - onions, green capsicum, red capsicum, carrots, snow peas and spring onions.

You can also add babycorn, cabbage, broccoli, tofu etc.

Soya sauce - 2 tsp (low sodium variety)

Chilli vinegar - 1 tsp (can use normal vinegar too)

Salt

Brown sugar - 1 tsp

Red chilli flakes - 1/2 tsp

Pepper powder - a little to taste

Garlic and ginger - cut into julienes

A dash of chilli-garlic sauce
A handful of fried peanuts (i used dry roasted planters peanuts)

Olive oil - 1 tbsp

Method :

Cook noodles/pasta according to package instructions and set aside.

In a large, non stick pan, heat the olive oil on high heat.

When ripples start to form, add the onions and saute for a min.

Then add the ginger and garlic.

Next add the rest of the veggies.

Saute on high heat.

Add all the other spices and sauces one by one.

Keep stirring constantly.

Finally add the noodles and saute for about 2 mins.

Remove from heat and top off with some fresh spring onions.

Serve hot !!

Interesting Food Facts :

This recipe is a little on the spicier side. Adjust the spice level according to your taste.

The whole wheat noodles add an interesting texture and flavour and a big load of protein and fiber.

One serving of 1 cup is less than 250 calories with more than 7 grams of protein !!!

This dish makes a healthy and satisfying dinner/lunch.

'Gotta love' Burritos - a MEXI-KHANA Special !!!

2011-09-26T16:21:00.007-04:00

If you are a fan of Mexican cuisine like me, you're probably scared of the gazillion calories in the ooey-gooey yummy goodness of a burrito.
But you can whip up a healthy burrito recipe thats just as yummy but at 1/4 the calories. This is a burrito loaded with protein (from the beans), calcium (from the cheese), omega-3 fat (from the avocados), fiber (from the whole wheat tortilla), wholesome veggies, fresh tomato salsa and lots of lime ... if this isn't a dieter's dream, then what is ??!!!
A wholesome, satiating, and 'oh so tasty' Burrito comin' right up !!

Ingredients:

To make the burritto, you need :

Whole wheat tortillas, black bean stuffing, fresh salsa, freshly shredded lettuce, cheddar cheese (I used fat free), cilantro rice (OPTIONAL)

For the black bean stuffing:

Black beans - 1 can or 1 cup dried beans (soaked and pressure cooked)

Onion - 1 (chopped)

Garlic - 6 cloves (chopped)

Olive oil - 1 tsp

Green and/or Red capsicum - 1 (chopped into big chunks)

Cilantro (coriander leaves) - 2 tbsp Chopped finely

Avocado - 1 (cut into big chunks)

Jalapeno - 1/2 (or more according to preference)

Taco seasoning - 1 packet

Salt

Pepper

Red Chilli powder or Smoked paprika - 1 tsp

Cumin powder - 2 tsp

Juice from 1/2 lime(not lemon)

Lime zest (optional) - this is nothing but finely grated skin of the lime - added for extra flavour

In a heavy bottomed pan, heat the olive oil and add the garlic. After 30 secs, add the onions and saute. Then add the capsicum, followed by the beans. Add all the spices one by one. Mix well and cook covered for about 10 mins on a very low flame. Remove from heat and add the avocados and lime juice and mix well. Keep aside to cool.

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For the Salsa :

Fresh tomato - 2

Red onion - 1

Juice from 1/2 lime

Cilantro (coriander leaves) - 2 tbsp

Jalapeno - 1/2

Salt

I usually add all of the above in a food processor and pulse a few times. It creates a wonderful and easy salsa. If you dont have a food processor, you could just very finely chop all of the above and mix well.

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For the Cilantro Rice (OPTIONAL) :

Rice - 1/2 cup

Fresh Lime - 1

Cilantro - 2 tbsp chopped

Salt

Cook the rice with salt. Do not make it too squishy. The rice should be seperate and firm. Add the juice from the lime and the cilantro. Add more salt if needed. Mix well and set aside.

***********************

To make the burrito:

Heat the tortilla in the microwave or a tava (follow instructions on pack). Place the heated tortilla on a flat surface. In the centre, place the black bean stuffing, salsa, rice (if using), lettuce and cheese. Close the buritto from both ends (like a wrap). Wrap this up in aluminium foil. Preheat the oven to 350 degrees. Place the burittos (inside the foil) on a cookie sheet and bake for about 15 mins. Remove from the foil and cut each buritto into two halves and serve with fresh lettuce, more salsa and fat free sour cream.

Interesting Food Facts:

A normal burrito at a Mexican restaurant is usually a whopping 1000+ calories.
This recipe satisfies your taste buds at just 250-300 calories !! And is loaded with all the nutrition that you need.
In the picture shown above, I've not added the cilantro rice. You can add it as per your preference !!
You can add loads of fresh lettuce and salsa to this meal.
I didnt have sour cream on hand. So i just placed some fat free yogurt in a tea strainer for about 30 mins to let all the liquid drain out. The resulting thick curd is a sour cream equivalent.

Cranberry & Pistachio Biscotti

2011-01-04T23:40:00.007-05:00

** Biscotti is an Italian word that means 'Twice Baked'. Thats exactly what these are - cookies that have been baked twice **

I had first found the original recipe many years ago. But it turns out perfect every single time. I must add that its a lot easier than it seems.

Ingredients :
1/4 cup light olive oil
3/4 cup white sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
2 eggs
1 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 to 1 cup dried cranberries
1/2 cups pistachio nuts (chopped)

Method :

Preheat the oven at 300 degrees.
Mix the oil and sugar in a bowl until smooth.
Mix in the eggs, vanilla and almond extracts. Mix well.
In another bowl mix the flour, baking powder and salt. Mix thoroughly.
Add this mixture to the egg mixture. Beat slowly until well blended.
Fold in the cranberries and pistachio now.
The dough will be very sticky at this point. Constantly wet your hands with cold water to make it easier to handle the dough.
Line a cookie sheet with parchment paper.
Make 2 logs (12" X 2") on the cookie sheet.
Bake for about 35 mins.
Remove from the oven and put 2 dishcloths over the logs (to ensure slow cooling instead of a sudden change in temperature which will cause the logs to crack)
After about 10 mins, proceed to cut the logs diagonally at 1/2" to 1" thickness.
Lay the cut pieces on their sides and bake again for 8 to 10 mins.
Cool thoroughly and store in an airtight jar.

Note :

Do NOT add butter to this as it will not keep good and will turn rancid.
Do NOT saw the slices with a knife. Instead, cut it by leaning into the log with your weight. This will help create perfect slices without much breakage.

Capsicum Raitha

2009-03-02T08:44:00.006-05:00

Whipped yogurt with sauteed capsicum and carrots, tempered with Indian spices !!

This is an yummy raitha with a ZING !!! I came across this recipe in Prema's Cookbook and was enthralled by the distinct flavour and awesome taste. It tastes great and is practically fat free !!! Perfect accompaniment for rotis, parathas, pulaos and biryanis :)

Ingredients :

1 Capsicum- Very finely chopped

1 Carrot -grated or chopped finely

1 Green chilli chopped finely

Yogurt- 1 cup

Turmeric powder - a pinch

Corriander leaves - a handful, finely chopped

salt to taste

For tempering :
Mustard seeds- 1/4 tsp

Cumin seeds- 1/4 tsp

Curry leaves- a few torn unevenly
a little oil

Method :
Heat a small kadai and add the tempering agents. When the splutter add the capsicum and carrot and saute for about 2 mins.
Beat the yogurt well and add the sauteed mixture along with salt.
Mix well.
Garnish with corriander leaves.

Recipe courtesy : Prema from www.premascookbook.blogspot.com

Methi Masala Paratha

2009-03-02T08:29:00.004-05:00

Whole wheat tortillas, seasoned with Indian Spices and flavoured with fenugreek leaves !!

These parathas are abso-freakin-lutely amazing, beyond all expectations. I first came across this recipe in prema's cookbook and tried it out. It came out so well, that it has become a standard at home now. It has a flavour thats subtle, yet distinct. The capsicum raitha is a perfect accompaniment :)

Ingredients :

Atta/Wheat flour- 2 cups
Methi leaves- fresh (1 bunch) or dried (1/4 cup)

Saunf - 1/4 tsp

Gram Flour/Besan- 2 tbsp

Yogurt- 2 tbsp

Turmeric powder/haldi - 1 pinch

Red chilli powder - 1/2 tsp

Ginger-Garlic paste-1/2 tsp

Garam masala- 1/2 tsp

Salt

Method :

Mix all the above in a big mixing bowl. Add some warm water and knead into a firm dough.
Roll out into parathas and cook on high heat on a tava.
You can also dribble a little ghee for that extra special touch !!!

Recipe courtesy : Prema from www.premascookbook.blogspot.com

Hariyali Pulao / Mint Pulao / Pudina Pulao

2009-03-02T08:04:00.005-05:00

Rice Pilaf flavoured with a mesmerising aroma of mint along with other Indian Spices !!

The name 'Hariyali' comes from the fact that this rice has a beautiful hue of green to it. The best thing I like about this pulao is the way the aroma fills your home, while it's cooking !! The rice is so full of flavour and has a heavenly taste. Pretty simple and easy and a great variation to our usual pulaos !!

Ingredients :

Basmati Rice - 2 cups
Onion - 1 - cut lengthwise
Green peas - 1/2 cup
Coconut milk - 1/2 cup
Mint leaves/pudina - 1 cup
Cinnamon, Cloves, Cardomom, Star Aniseed - a few each
Ginger - 1 inch, peeled
Garlic - 4 -5
Green chillies - 2
Cashews - about 10
Ghee
Salt
Water

Method :

Wash and soak the basmati rice for 10 mins. Drain and keep aside.
Heat a kadai and add a little ghee. Add the drained rice and fry for a little while. Trasfer this to the rice cooker or the electric cooker.
In a blender/mixie, grind the mint leaves, ginger, garlic and green chillies to a fine paste adding very little water.
Heat a little ghee in the kadai and add the cinnamon, cardomom, cloves and aniseed. When it splutters add the onions and fry well.
When the onion turns colour, add the mint paste.
Fry this for a while until the paste turns colour to a lighter green.
Add this to the rice cooker along with the rice.
Now add the green peas, coconut milk, salt and water. Add about 5 tbsp of ghee to this.
The ratio should be 1 cup rice, 1/2 cup coconut milk, 3 1/2 cups water. If you are using a pressure cooker you might want to reduce the water a little.
When the rice is done, transfer to the serving dish and dribble some more ghee over it. Add the fried cashews and garnish with fresh mint leaves and/or caramalized onions (onions fried to a nice crispy brown !!)
Serve hot !!

Tips n Tricks :

To test for salt, before cooking the rice, taste the water after mixing everything together. It should be a little salty to taste. This means that the pulao will be perfectly salted when the rice gets cooked (since the rice will absorb some of the salt)

Rava Dosa

2009-03-02T07:43:00.002-05:00

Crispy crepes of cream of wheat, subtly seasoned with cumin, green chillies and onions !!!

These Rava Dosas are my all time favourite and the first time i learnt to make it at home, i couldn't help saying "EUREKA" !!!! Its amazing how quick n easy it is to make. Perfect for unexpected guests or even when you want to show yourself a little TLC :)

Ingrdients :
Rava/Sooji - 2 cups
Rice flour - 3/4 cup
Onion - 1 finely chopped
Green chillies - 2 - chopped
Curry leaves - a few torn unevenly
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Fried Cashews - about 10, broken
Chopped corriander leaves - a handful
Salt
Water

Method :

Heat a dry kadai and add the rava. Fry on medium heat, stirring constantly. In some time, an aroma will arise. Take care not to burn the rava.
When done, transfer the rava to a plate and let it cool.
Heat a little oil and add the mustard seeds, urad dal and cumin seeds and let it splutter. Now add the curry leaves and fry a little.
Next add the onions and chillies and saute until the onion turns transparent.
In a big mising bowl, take the fried rava, add the sauteed onions, fried cashews, chopped corriander leaves and add rice flour and salt.
Slowly start adding water and keep mising to avoid lumps.
You will need to make a very thin batter. It should be watery in consistency.
To make the dosa, heat a non-stick dosa tava.
Take a spoonful of the dosa batter and pour it over the tava in a quick motion as if you are splashing water. This is important to make sure that the dosa comes out crispy !!
Spray pan or dribble a little oil.
When the dosa starts to turn colour, turn it over to the other side and leave for a few seconds.
Before removing from the tava, dribble a little ghee over it for that added taste !!

Oatmeal - Prune Muffins

2008-12-08T11:27:00.002-05:00

Healthy, Filling and full of fiber ... these muffins are a tasty staple to have at home. There is no butter or refined sugar added, and contains prunes which is extremely high in anti-oxidants. A perfectly healthy snack thats amazingly tasty too !!!

Ingredients:
Oatmeal - 1 cup
All purpose flour - 1 cup
Apple sauce - 1 cup
Prunes - finely chopped - 1/2 cup
Brown sugar
oil - 2 tbsp
milk - 1/2 cup
egg - 1 (or use eggbeaters - 1/4 cup)
salt - 1/2 tsp
baking soda - 1/2 tsp
Ground cinnamon - 2 tsp

Method :

Preheat the oven to 350 - 400 degrees
In a large bowl, mix together, apple sauce, egg, milk, oil, sugar and cinnamon. Then add the oats and flour.
Mix well. Add the salt an dbaking powder followed by the prunes.
Line a muffin rack with paper cups and spoon in the batter.
Bake for about 20 minutes. A toothpick poked into the middle of the muffin should come out clean.
Cool on a wire rack for 10 mintues before serving !!

Poori - Palya !!

2008-12-08T11:14:00.005-05:00

Flattened wheat balls, deep fried to an amazing puffy delicacy !!!

The high-calorie content makes this all-time Indian favourite, a rare indulgence at my home. But when you want it, you got to get it !!!

To make the poori :

Ingredients:
Wheat flour (atta) - 2 cups
Salt - 1 tsp
Sugar - 1/2 tsp
Water to knead the dough
Oil for deep frying

Method :

In a large bowl, mix together the atta, salt and sugar. Knead it into a firm dough by adding water. Close and let it sit for about 10 mins.
Make small balls out of it and roll it into little circles using a roti maker or a rolling pin.
Deep fry these little circles in hot oil.
Your puffy poories are ready !!

To make the Palya :

Ingredients:
Potatoes - 4-5 (boiled well and mashed)
Onions - 1 (cut lengthwise)
green chillies - 3
Mustard seeds, curry leaves, jeera, chana dal, olive oil - for tempering
salt
turmeric powder
ginger - 1 inch - finely chopped (optional)
corriander leaves - finely chopped - about 2 tbsp

Method :

Heat a tsp of oil and add the tempering agents. When it splutters, add the onions. If adding ginger, add it at this time.
Fry until the inions turn transparent.
Now add the mashed potatoes, turmeric powder and salt.
Mix well, add a little water and let it cook on a very low flame.
It will be done in about 10 minutes. Add chopped corriander leaves and switch off the stove.

Triple Chocolate Cake - Perfect for all Chocoholics !!

2008-11-24T14:45:00.005-05:00

This Chocolate cake is laden with three kinds of chocolate, chocolate cake, chocolate pudding and chocolate chips. And as if thats not enough, we also add a chocolate icing to it to make it all the more decadent !!

There are 2 ways of making this cake. A quick n easy way and a 'from the scratch way'. I made this cake from scratch. But i shall post both recipes here :)

Method 1 : Quick n Easy !!

INGREDIENTS

1 package devil's food cake mix - 18 oz
1 package instant chocolate pudding mix - 6 ounce
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips (mini chips preferred)
For the icing - 2 packs of Betty Crocker Chocolate fudge icing or any other icing of your choice.

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes (dry powders only). In another bowl, mix together sour cream, oil, beaten eggs and water. Mix this with the cake mix and beat well. Stir in the chocolate chips and pour batter into a well greased baking pan.
This recipe will yield batter for 2 X 9" round cake pans. If making single layer, use a 12" X 7" rectangular pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted in the middle comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
When completely cool, leave the cake in the fridge for about 2 hours before frosting.
I also set up some strawberries all around for an added detail !! This is just optional :)

METHOD 2 : Right from Scratch !!

The only difference in the 2 recipes is the ingredients. Simply switch the store bought cake mix and pudding mix with what you can make at home !!

Devil's Food cake mix :

3/4 cup unsweetened cocoa powder - I used Hersheys
1/2 cup milk powder
1 teaspoon vanilla
1 1/4 cups firmly packed dark brown sugar
3/4 cup granulated sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt

Chocolate pudding mix :

unsweetened cocoa - 1 cup
cornstarch- 1/2 cup
sugar - 1 1/2 cups
non-fat dry milk - 1/2 cup (milk powder)
1 teaspoon salt

Follow the recipe as stated above !!! Thats all :)

Tips :

I made this a double layered cake and also made a strawberry/chocolate mix in between. For that, mix a few tsp pf strawberry jam and the chocolate icing and smear it on top of the bottom layer cake. Place the top layer over this and press gently. Proceed with frosting as usual.
If the top of you cake doesnt turn out to be smooth, you can just run a sewing thread through the top layer of the cake. This will remove any crusts easily without any breaking !!
If you plan to decorate over the cake, leave the cake in the fridge after frosting. Do the decoration after about 5 hours. By this time your frosting would have set well.
If storing the cake in the fridge, microwave each piece before serving for about 15 secs. This will make the cake more moist and decadent and the chocolate will also melt in your mouth.

Rava Idly

2008-11-23T20:17:00.004-05:00

Cream of wheat, steamed into little cakes, with a very subtle flavour !!
A very healthy delicacy, that is ready in less than 30 mins. Comes in handy, especially on those lazy sunday mornings, and after those long tiring days when you could hardly even think of making dinner !!

Ingredients:
Rava - 2 cups (sooji/cream of wheat)
Curd - 1 cup
For tempering : Mustard seeds, broken urad dal, hing and whole red chillies
ginger - about 1/2 inch - finely chopped (optional)
Broken cashews - a handful (i use dry roasted planters cahews. If using raw ones, slightly roast them before adding)
Corriander leaves - chopped finely - about a handful
salt
baking soda - 1 tsp

Method:

In a wide non stick pan, heat a tsp of olive oil and add the tempering agents. When they splutter, add the ginger and the rava. Fry on a medium heat until an aroma arises from the rava. Keep frying continuously until the rava changes colour slightly.
Swtich off the stove and add the cashews. Let it cool completely.
Beat the curd well and add it to the rava mixture. now, slowly add water and salt and mix thoroughly until it forms a smooth batter, slightly thicker than normal idly batter.
Add the baking soda and mix well. Close and leave it for about 10-15 mins.
When you open it, the batter would have risen slightly. Mix it well and proceed to make idlies.
Spray some PAM onto the idly plates and steam the idlies for about 10-15 mins.
When done, transfer to a plate. Serve hot with chutney/sambar !!

ADAI

2008-11-23T19:38:00.003-05:00

Whole grain dosas that are not just healthy, but also tasty and pretty easy to make. Especially comes in handy when you have unexpected guests at home. If you are on the South Beach Diet, simply skip the rice and follow the rest of the recipe. Its a perfect PHASE I delicacy !!

Ingredients
Rice - 1 cup
Bengal gram - 1/2 cup
Toor dal - 1/4 cup
Urad dal - 2 tbsp
Onion - 1 - finely chopped
Dry red chillies - 5
green chilly - 1 - finely chopped
Scraped coconut - 2 tbsp
salt

For tempering
Mustard seeds - 1 tsp
hing - 1/2 tsp
broken urad dal - 1 tsp
curry leaves - few - torn unevenly

Soak the rice, dal and dry red chillies for atleast 2 hours and grind to a coarse paste. In a pan heat a little oil and add the tempering ingredients. when the mustard starts to splutter, add the onions. fry until the aroma rises. add this to the ground batter.
add salt and coconut.

Heat a tava and spray with cooking oil (PAM). Pour a ladle of the batter onto the centre and spread it around making small holes here and there. add a little oil or spray PAM. let it cook for a little while. then carefully turn the adai and cook again until golden brown.
Serve with spicy red chutney, coconut chutney or avial. Add a dollop of butter to the hot adai before serving.

Note :

Serve hot with melted butter for that extra oomph !!!
You can also add scraped carrot, drumstick leaves, palak etc to the adai. Try out different additions according to your taste.
You can also add carrots, beans, peas etc. Just let your imagination run wild.
Tastes best with any kind of Chutney/Sambar

Mullu Murukku / Kara Murukku

2008-10-31T23:56:00.004-04:00

This is another form or Murukku, similarly famous and a favourite of a great many Indians. This has a slightly spicy flavour to it when compared to the Thenkuzhal/Murukku

You need :
Rice flour – 2 cups

Besan / Kadalai maavu – 1 cup

White sesame seeds- 1 tbsp

Red chili powder – 1 tsp

Hing powder / Asafoetida – ¼ tsp

Butter - 4 tbsp
Warm water

Salt

Oil to fry

Method :
Melt the butter in the microwave. To this mix the rice flour, besan, sesame seeds, chilli powder, hing, and salt. Mix well. Add the water slowly and combine into a firm soft dough

Fill the murukku maker with the dough. Use the plate with a single star shaped hole. You can use the icing cone if you don’t have a murukku press.

Take a cookie sheet and line it with parchment paper/wax paper. This will help to avoid the murukku from sticking. Now slowly make the murukku, about 3 – 5 rounds. Finish each murukku by pressing the end part to the side of the murukku. This will help to avoid the murukku from opening up. You can prepare all the murukkus and keep it ready before frying. It is better to cover the sheet with a cling wrap until ready for frying.

When the oil is hot (check by dropping a little piece of the dough. It should rise to the surface immediately), place the murukku on the back of a wide flat and drop it in the oil.

When the bubbles go down slightly, turn the murukku. Do not try to turn it immediately. This will make the murukku lose its shape. Cook on both sides and then drain when done.

Store this in an airtight container. It will keep good for weeks together !!

Murukku aka Thenkuzhal

2008-10-31T22:51:00.008-04:00

This is a South Indian speciality. No Diwali is ever complete with the traditional delicacy Murukku. This is a crispy snack made from rice flour and urad dal flour. It might look complicated, but its easy to master with patience and practice.

You need :
Rice flour – 2 cups. The authentic way of doing this is to wash and soak rice for about 10 mins and then dry it thoroughly in the sun and then powder it finely. For convenience we can also use ready made rice flour.

Urad dal flour - half cup (roast the dal slightly in a dry tava until an aroma arises. Cool and then powder)

Sesame seeds - 2 tbsp (ellu/til)

Hing/Asafoetida/Perungayam - 1 tsp

Salt

Butter – 4 tbsp (at room temperature)

Warm water to knead the dough

Method :
The first step here is to thoroughly sieve the rice flour and the urad flour together to make sure that it’s a very fine powder. This will help remove any big particles as they will burst when dropped in oil. To be safe, sieve atleast 3 times.

In the sieved flour add the salt, hing and sesame seeds. Mix well. Now add butter. Mix the butter well and form crumbs in the flour. Now very slowly add the water and keep kneading continuously. You will very soon get a soft firm dough. It should not be too hard (will be difficult to press in the murukku maker) and not too soft (Will burst in the oil due to water content).

Once the dough is ready, fill the murukku maker with the dough fully. Use the plate with 3 round holes for this murukku. If you don’t have a murukku maker, you can try with an icing cone. But I’m not sure how nicely it will turn out. It is easier to make the Kara Murukku/Mullu Murukku with the icing cone !!

When the oil is hot (check by dropping a little piece of the dough. It should rise to the surface immediately), take a wide flat ladle as shown in the picture and make the murukku. Make sure you press slowly, and move continuously and uniformly all around to avoid bulky build up in one place alone. When done, very slightly press the last end of the thread onto the murukku and drop it slowly into the oil.

Some people just press the murukku directly into the oil. I use this method as it helps to get a better shape and is also safer than doing it in the hot oil directly.

When the bubbles go down slightly, turn the murukku. Cook on both sides and then drain when done.

Store this in an airtight container. It will keep good for weeks together !!

Thattai

2008-10-26T21:39:00.005-04:00

Spicy fried rice and lentil crispies !!!

A crispy tasty snack that’s a traditional South Indian delicacy. My mom always used to make this at home for every Diwali and is a family favourite.

Ingredients :

Rice flour - 4 cups
1/2 cup urad dal flour (dry roast it in a tava and cool it well and grind it to a fine powder in a coffee grinder)
2 tbsp chana dal,(soak it in water for about 10 mins)
1/4 cup butter (1/2 stick butter Land O Lakes)
1 tsp red chilli powder
1/2 tsp hing
1/2 tsp jeera
2 tsp white sesame seeds
Salt to taste
10 curry leaves chopped into big pieces
Water
Oil for deep-frying

Method:
1. Mix all the above dry ingredients. Melt the butter and add it to the mixture and blend well.
2. Slowly start adding water and mix really well until you get a nice firm dough.
3. Line a cookie sheet with parchment paper.
4. Make small balls out of the dough and place them at equal intervals.
5. Place a ziploc bag over each ball and slowly flatten with ur fingers. This will help you flatten the thattai without the dough sticking to your hand.
6. When done, peel the ziploc away and repeat to the other balls.
7. Using a fork, slowly poke all over the thattai. This is to avoid it from fluffing up when you drop it in the oil.
8. Keep this ready and close the cookie sheets using a cling wrap until you are ready to fry the thattais.
9. Heat oil in a wide pan and drop the thattais one by one and fry on both sides till golden brown.
10. Drain and cool. Transfer to an air-tight box. This will stay fresh for about a month !!

Coconut Laddu

2008-10-26T20:46:00.007-04:00

Here is a lip-smacking, unbelievably quick n easy sweet that you would want to make it right now ... Its absolutely simple to make and will give people the impression that you worked all day for it !!

There are 2 ways of making this super quick sweet.

Ingredients :

Coconut - 2 cups (you can use dried coconut or freshly grated)
Dried powdered coconut - 1/2 cup
For the coloured coconut - add red and green food colour to dried grated coconut and leave it to dry. When dried its ready to use.
Elaichi - 1/2 tsp

For method 1 - Condensed milk - 1 can
For method 2 - Sugar - 1 cup

Method 1 (The quicker, easier way):
Add the dessicated coconut and the condensed milk along with the elaichi in a thick bottomed non-stick pan. On a very low flame, keep mixing it for about 2 mins. Take it away from the fire, and shape into little laddus. Roll each of them in the powdered coconut. Arrange them on a tray and sprinkle the coloured coconut scrapings. That’s all !!!

Method 2 (Slightly more difficult):
In a heavy bottomed non-stick pan, add the sugar and then add just enough water to cover it. Heat this on a very low flame until the sugar totally dissolves. Keep heating for just a another couple of mins. Now add the coconut and elaichi and keep mixing this continuously. When the mixture leaves the sides of the pan, add the nuts and swith off the stove and let it cool for a min. Now, rub some ghee on your hands and start making the laddus. Then roll them in the powdered coconut.
Arrange them on a tray and sprinkle the coloured coconut scrapings. That’s all !!!

They will stay fresh for about 1 week. Store in an air tight container.

Microwave Doodh Peda

2008-10-26T20:05:00.003-04:00

This is a really quick dish to make and tastes amazing too. Especially apt for unexpected guests.

Ingredients :

Milk powder - 2 1/2 cups

Condensed milk - 1 can

Butter - 1 tsp

Saffron (Kesar) - 1 tsp crushed with your fingers

Powdered Elaichi (Cardomom) - 1/2 tsp

Food colour (Optional)

Method :

In a microwaveable bowl, melt the butter for about 10 - 15 mins. Add 2 cups of milk powder and the condensed milk and heat it in the microwave for 2 mins. Take it out and add the saffron and elaichi. Now is the time to add the food colour. The colour I added was the one you use for cake icing. They come in little bottles and will look like a paste. You can find it in any store like Walmart, Michaels, Target etc. in the cake decoration section. For my doodh peda I divided the mixture into 2 portions and added 2 different colours, sheer pink and leaf green. The advantage of using the icing colours instead of Indian food colour is that you can find very beautiful and unique colours. They will also look subtle and nice.

After adding the food colour, mix it thoroughly with a spoon/fork. If the mixture is too sticky add a little more milk powder. Now heat it again for another minute.
When you take it out, rub some ghee on your palm and try to make little balls out of it. If its too sticky, try adding a little more milk powder and reheat for about 30 secs.
For the flower shape, I made little pink balls and flattened green balls and put them one over the other and shaped the green part like a calyx. Then you can make patterns on the pink ball with a toothpick.

If you want to avoid the food colour totally, you can just make the balls after adding the elaichi and saffron.
You can store them in an airtight container for about a week. Refrigerate if you live in a warm climate.

Mastering the art of using the Roti Maker !!!

2008-07-30T15:57:00.007-04:00

Many a times, I have had people tell me that they are interested in using the roti maker, but are very sceptical about how it would turn out. So here's a video of snapshots showing you how to use the roti maker. I've been making rotis this way for years now, and they always turn out soft and supple. They even stay soft until the next day when Shankar has it for lunch !!

For making the dough :
Aata (whole wheat flour) - 3 cups
Salt
Kasoori Methi (otional)
Hot water for kneading the dough

I do not use any kind of oil/butter while kneading the dough. In a wide bowl, add the aata and salt and mix well. Add the hot water little by little and keep mixing carefully. If the water is hot, it helps to make the rotis softer !!

When you achieve the required consistency (dough should be slightly sticky and a little softer than usual roti dough), flatten it with your palm and smear the top with olive oil or spray PAM. This will ensure that the dough doesnt dry up while it sets.

Close the bowl with a tight lid and place something heavy on it to make sure no air leaks. The dough will be ready for making rotis in about an hour !!

While making the rotis :

Always cook on a hot tava on teh highest heat setting
Do not cook the roti more than once on each side. This will help it stay softer for long and will not get elastic.
If the roti turns dry the next day, simply sprinkle a little water and microwave for 30 secs !!

Mixed Vegetable Manchurian - Indo-Chinese Speciality !!!

2008-07-22T11:20:00.009-04:00

Deep fried vegetable balls savoured in a rich chinese gravy, topped with scallions !!

To make Mixed Vegetable Manchurian :

This might look and sound like a complicated and difficult dish. But it is NOT. Its simple and easy to make. Once you are done with the chopping of the vegetables, the dish will be ready in less than 30 mins. So if you're making this for a party, do all the chopping the previous day. And you can make this dish with ease in no time !!

Ingredients :

Cabbage - Chopped (about 2-3 cups)
Carrot - Chopped/Grated finely (about 1 cup)
Spring Onion -1 bunch chopped finely (keep the green part and white part seperate)
2 -3 Green Chilies - Chopped
10 -15 garlic pods - chopped finely (you can lower the amount of garlic as per taste. I loveeeeee garlic and i usually add a little extra !!)
4-5 tbsp Corn Starch
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of MSG (ajinomoto)
2 tbsp olive oil ( I genereally use olive oil for all tempering - The Omega 3 acids in olive oil are heart healthy !!)

Method :

Take a large bowl and add the cabbage and carrots.
Mix it lightly. Now add the chopped green chilles, half of the chopped garlic, spring onions & salt.
Mix it lightly without applying much pressure. DO NOT add any water. The water from the cabbage is enough for binding the mixture. It will look very dry at first, but you will still be able to make it into balls.
After mixing it thoroughly, try making it into small balls (the size of a golf ball).
Take a plate and sprinkle some corn flour on it. In the middle of the plate, put 2-3 tbsp of cornflour.
At this point of time you will not be able to make a nice uniform ball. Just make irregular lumps and lay them on the plate.
Once you are done with hte mixture, take each ball and place it in the middle of the plate on the cornflour. Roll it gently without applying any pressure.
Now you will be able to make it into a nice round ball thats evenly shaped.
Place the ball in another fresh plate. Do this to all the balls.

For the sauce/gravy :

Heat some oil in a pan and add the chopped garlic, white part of the spring onions (chopped) and green chillies. Fry this on high heat and keep mixing quickly until the garlic turns brown. Be careful not to burn it.
Now, add water, salt, pepper, ajinomoto, sugar and soya sauce. Bring it to a boil. Lower the flame.
Mix 1 tbsp corn four with half of a cup of cold water and pour it slowly into it while you keep stirring continuously.
In less than 5 mins, the gravy will thicken and reach a nice smooth consistency.
Transfer this gravy to a serving dish that you will be using to serve the manchurian.
Now heat a deep pan of oil on medium flame and fry the balls 2 - 3 at a time until they turn a golden brown.
Leave them on a plate and drain the excess oil on tissue paper.
Just 10 mins before serving, drop the fried balls into the gravy and garnish with chopped spring onions.
Serve hot with fried rice, pulao, roti or naan.

Things to note :

When chopping the cabbage and carrot, make sure you chop really fine. Else when you bite into the balls, it will have a not-so-nice taste !!!
When adding the cornflour paste to the boiling water, make sure that the flame is very low and also keep stirring it continuously as you pour the paste slowly. Else it will for lumps and will not be a smooth gravy.
Try to avoid the temptation to add ginger with the chopped garlic/corriander leaves for garnishing as it spoils the authentic chinese flavour of the food. Then it will taste much like our normal Indian food !!! Add only garlic in the dish and garnish with spring onions.
Adding the fried balls just before serving will maintain the crispness well.
Its a healthy variation to the usual Gobi Manchurian we make often. It also yields a large quantity when compared to the Gobi Manchurian especially when you are making it for a party !!

Best Brownie Recipe

2008-03-12T19:26:00.011-04:00

Decadent little squares of sinful indulgence ... Dessert doesn't get any better than this !!

The best brownie recipe ever !!! Turns out right every single time. Moist, rich and delicious. A special treat for any special occasion :) It is always an instant hit with my hubby and all my friends !!

INGREDIENTS
1/2 cup butter
1 cup white sugar (or 3/4 cup Splenda)
2 eggs (or 1/2 cup egg beaters)
1 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder

For the frosting :
3 tablespoons butter, softened
3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract
1/2 cup confectioners' sugar (or powder 1/4 cup sugar with 1/4 cup corn flour)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan with PAM.
In a large microwaveable bowl, melt 1/2 cup butter (for about 30 secs)
Stir in sugar, eggs, and 1 teaspoon vanilla.
Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into the pan.
Bake in preheated oven for 25 to 30 minutes. Do not overcook.

To Make Frosting:
Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners' sugar. Mix this thoroughly. Frost brownies while they are still warm.

Fat-Free Banana Muffins ... Thats right !! FAT-FREEEEEE

2008-03-07T17:55:00.010-05:00

These banana muffins are absolutely fat-free, but moist and delicious nevertheless !!! A perfect treat for those who are watching their weight :) I was pretty sceptical about how it would turn out since it had no butter at all. But it was surprisingly delicious !!! So enjoy your treat, GUILT-FREE !!!!!

INGREDIENTS

2 eggs, beaten (I used ½ cup Egg Beaters)
4 ripe bananas, mashed
2 cups all-purpose flour
1 teaspoon salt
1/2 cup white sugar (I used Splenda)
1 teaspoon baking soda
PAM spray

DIRECTIONS
Preheat oven to 350 degrees. Lightly grease muffin pan with PAM.
In a bowl, mash bananas well and then add eggs and beat lightly.
Then slowly add the flour, salt, splenda and baking soda. Stir banana mixture into flour mixture. Add walnuts if desired.
Pour batter into prepared muffin cups using a spoon. Fill only upto 1/2 the pan as the muffin will rise a lot.
Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into center of a muffin comes out clean.

TIPS :

Using egg beaters eliminates the fat in real eggs, but does not change the taste or texture in any way.
Using splenda eliminates sugar completely which is great for people watching their weight.
Bananas are filled with fibre and so these muffins are axtremely filling. Great for breakfast on the go !!! No mess, no drip ... great to eat while travelling :)

Tel Baingan / Ennai Kathirikkai / Stuffed brinjal curry

2008-03-04T06:49:00.006-05:00

Mini Eggplants savoured in a peanut, pepper gravy ... Appetising and Enticing ...
This is an amazingly delicious South Indian delicacy. As you cook, the flavour will fill your entire home. One of my biggest hits as a party favourite !!

Ingredients :
Small Brinjals - About 10 - 12
Tamarind Paste - 1 tsp
Jaggery/Sugar - 1 tsp
Red Chilli Powder - 1 tsp (adjust to suit taste)
Corriander powder - 2 tsp
Turmeric pwdr (haldi) - 1/2 tsp
Salt
Mustard seeds - 1 tsp
Whole black pepper - 1 tsp
1 bunch fresh curry leaves
Gingelly oil (nallenai/Til oil) - enhances the flavour of the dish greatly

To dry roast and grind :
Sesame Seeds - 5 tsp
Peanuts - 1 cup (i use dry roasted Planter's Peanuts. If using raw peanuts just fry it on a dry tava)
Dry red chillies - 5
Whole black pepper - 10-12
Jeera seeds - 1 tsp
Cinnamon - 1 stick
Cloves - 4-5

Method :
Dry roast the grinding ingredients and cool it. Grind to a coarse powder. Keep this aside.
Slit the brinjal into 4 without cutting it fully. It shud be attached at the stem part. Then fill each brinjal with some of the powder and arrnage on a plate.
Then heat a big non-stick pan and add gingelly oil. Put in the mustard seeds, curry leaves and pepper. After it splutters add the stuffed brinjal one by one and cook on very low flame until the brinjal becomes soft. Keep turning while cooking. Cook with the pan closed at all times. You will need to do this for atleast 1/2 hour. Cook on a very very low flame and keep turning now and then.
After it becomes soft and the brinjal turns colour to a pale grey, add turmeric powder, red chilly powder, dhania powder and the rest of the ground masala powder and salt. Also add a tsp of tamarind paste and sufficient water. Let this cook for another 15 mins on very low flame. Keep turning now and then to avoid it from getting burnt. You can add more oil if you want an enhanced flavour. But if you're watchign you weight you can cut down on that.
When the oil starts to float on top, garnish with a few more curry leaves and switch off the stove.
Your dish is ready.

TIPS :
Serve with Pulao, Biryani, Rotis, Naan, Sambar rice, Curd Rice or simply with plain steamed rice !!! The options are endless !!
If preparing this for a party, you can make it one day in advance and just heat it well before the party starts !!

Sweet Paniyaram - Here the quick version of the traditional time-consuming recipe !!!

2008-03-03T10:56:00.002-05:00

This is a sweet version of the paniyaram recipe posted already. This is prepared on festive occasions as well as weddings. Its a very tasty dish thats usually pretty difficult and time-consuming to make. But, here is a quick version of the same recipe !!!!

Ingredients :

Rava (sooji/cream of wheat) - 1 cup

All purpose flour/maida - 1/2 cup

Coconut - chopped finely and fried in ghee or oil - 2 tbsp

Ripe Bananas - 2 (mashed well)

Cardomom/elaichi/elakka - 1/4 tsp

1/2 cup sugar/jaggery

(If using jaggery, powder it and put it in a thick bottomed pan with very little water. HEat it on a very low flame until it dissolves. Filter the solution and add it to the batter)

PAM/oil /ghee

Method :

Add about 1/2 cup water to the rava and mix well. Let this soak for 30 mins. If using jaggery solution, reduce the water a little.

To the soaked rava, add the fried coconut, elaichi, mashed bananas, jaggery solution/sugar and maida.

The resulting batter should be thicker than idly batter consistency. Adjust the maida to achieve the right consistency.

Once the batter is prepared, proceed to make the paniyaram as stated in the spicy paniyaram recipe.

Serve hot !!

Egg Paniyaram

2008-03-03T10:52:00.002-05:00

This is made the same way as the spicy paniyaram. All you need to do is, beat a couple of eggs (or add 1/2 cup egg beaters if you are weight concious), and add it to the batter. Follow up the same way as the spicy paniyaram recipe.

Serve hot with chutney !!!

Vellai Paniyaram / Spicy Paniyaram

2008-03-03T10:30:00.004-05:00

A Chettinad speciality !! Its an amazing snack thats easier to make than you would think. It is a very famous dish in Southern India and can be prepared in a variety of ways.

Ingredients :

Idly batter - Homemade or store bought (1 cup)

If you are in a hurry and you dont have idly batter at home, you could make an instant batter with 1 cup sooji (Rava/Cream of wheat), 1 tsp baking soda and yogurt. Mix thoroughly and leave it covered for 30 mins. Then use like normal batter

1 onion - finely chopped

2 green chillies - finely chopped

Curry leaves - few - finely chopped

For tempering, mustard seeds, urad dal and asafoetida

PAM or cooking oil

salt

Method :

In a small pan, heat 1 tsp of olive oil and when it hot, drop the mustard seeds, urad dal and asafoetida. When the mustard splutters, add the chopped onions, chillies and curry leaves. Cook until the onions turn translucent.

Add this to the idly batter. You can add some salt if the idly batter doesnt have much salt already.

Now heat the Paniyaram pan on a medium flame. When its hot, spray each hole with PAM. Then, using a tablespoon, drop the batter into each hole carefully. Leave this for a minute or 2.

Now using 2 forks, gently try to turn the paniyaram. if it turns easily, then its been cooked on the other side. If it doesnt turn easily, leave it for some more time.

Gently turn it over and cook on the other side until its slightly brown.

Now remove it from the pan and serve with chutney.

Medhu Vada / Ulundhu Vada

2008-02-27T19:08:00.002-05:00

A crispy, tasty, South Indian tradition ... A must during every festival. Served with steaming sambar and coconut chutney, it makes a perfect evening snack, on a day when you want to declare a 'Diet Holiday' !!!!

Ingredients :

Urad dal (Ulundhu) - 1 cup - Soaked with just enough water for one hour. Soaking it for too long makes the vadas soak up too much oil.

1 onion - chopped finely

2-3 green chillies

1 tsp whole black peppers - crushed slightly

Curry leaves - chopped

chopped ginger (optional)

salt

1 tsp rice flour (optional) - this helps to make the vadas crispy on the outside.

Method :

Grind the soak urad dal in a grinder or blender. Try your best to use the grinder if you have one. Its easire to make the batter in a grinder while adding very little water, but it is difficult to do so in a blender/mixie.
Adding excess water will make the batter watery which will make it absorb too much oil. It will also make it difficult to make the vadas in a nice shape.
You should be adding not more that 1/4 cup of water max.
Let the grinder run till the batter is smooth and all the urad dal is ground. Transfer the batter onto a vessel. To this add the chopped onions, pepper, chillies, curry leaves, rice flour and salt. You can also add some asafoetida.
Mix this thoroughly with your hand.
Now heat oil in a non-stick kadai.
Take a small ziplock bag and smear it with a few drops of oil.
Take a handful of the batter and place it on the ziplock. Pat it gently and flatten it. Make a little hole in the centre. This helps to make sure that the vada is thoroughly cooked in the middle as well.
Gently take it off the ziplock and drop it in the oil very gently. Take care not to burn yourself.
Leave it for a few seconds until you could see the vada turning brown underneath.
Now gently turn the vada and cook on the other side. Cook both sides until the vada is golden brown all over. Remove from oil and place it on an absorbent tissue.
Repeat with the rest of the batter.
Serve with coconut chutney and/or sambar !!

Tips :

Grind the urad dal with as little water as possible.

Do not soak for more than 1 hour

Make the batter just before making the vadas.

Left over batter can be stored in the fridge for NOT more than 6 hours.

The vadas can also be made by adding just pepper, salt, curry leaves and asafoetida.

DO NOT add soda to the batter. It will make the vada absorb too much oil.

This vada can be soaked in yogurt or sambar to make Thayir Vadai (Curd vada) or Sambar Vadai.

A salad for weightloss - Garbanzo Beans Salad / Chana Salad

2008-02-27T11:13:00.002-05:00

A yummy & healthy salad that is filling and full of protein. Helps to increase your metabolism aiding in weightloss. This salad tastes more like a chat item !!! So you would never feel like your dieting :)

Ingredients :

Soaked and boiled Chana/Garbanzo beans

Chopped - Onion, Tomato, Capsicum, Spinach, Corriander leaves, Carrots and any other veggies that you want to add

For the dressing, Some lemon juice, jeera pwdr, garam masala, chat masala, salt.

Method :

Toss all of the above in a large bowl and let it sit for 10 mins before consuming. Isnt that an easy to make healthy salad ??!!!

Banana Bread !!

2008-02-25T14:15:00.000-05:00

An amazingly delicious recipe for quick and easy banana bread. Comes out moist and soft and is a perfect way to utilise those overripe bananas that are waiting to go into your trash bag !!! It requires very basic ingredients. That makes this bread a perfect snack when unexpected guests arrive :)

INGREDIENTS
3 ripe bananas
2 eggs
1/2 cup butter/apple sauce
1 cup white sugar
1 tsp vanilla extract
1 tsp powdered cinnamon
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
Crushed walnuts (optional)

DIRECTIONS
Preheat oven to 350 degrees.
Grease 2 - 9x5 inch loaf pans with crisco spray or just plain butter.
In a medium bowl, mash bananas and stir in the eggs until well blended. Set aside.
In large bowl, melt the butter in the micorwave and gradually add sugar. Stir in vanilla and banana mixture.
Whisk together flour, baking soda, and salt; blend into batter. Add walnuts if desired. Divide between the greased pans.
Bake for 1 hour 15 minutes in the preheated oven, or until a clean knife inserted into the center of the loaf comes out clean. By this time your entire kitchen will be smelling of the delicious banana bread.

When ready, switch off the oven and let it sit inside for about 5 mins before removing it. Then take it out and let it cool. When it is just slightly warm, you can cut into slices.

TIP : Use a serrated knife to get neat pieces with crumbling the ends !!!

Stuffed Masala Buns !!!

2008-02-25T13:51:00.002-05:00

My all time favourite from Hot Breads !!! I was simply ecstatic when I saw the recipe on the net one day. Planned to try it out for myself. And this is what I yielded !!! Perfect, filling snack for a lazy evening :)

Ingredients:

For the Bun

3 cups of all purpose flour (for a healthier alternative, substitute half with whole wheat flour)

1 teaspoon sugar

2 teaspoon active dried yeast

3/4 cup milk (Warm milk)

1/4 cup butter

1/2 teaspoon salt

For the egg wash

1 egg yolk

1 tablespoon water

For the Stuffing

1 block of tofu / paneer

1 onion - diced

1 green capsicum - diced

1 tomato - diced

1/2 teaspoon ginger garlic paste

3-4 green chilies – finely chopped (optional)

1 tsp Tandoori masala

1 tbsp olive oil

Salt to taste

How to make the Stuffing

In a pan heat a tsp of oil. Fry the onions until translucent. Add the ginger garlic paste. Sauté the mixture for a minute. Add the capsicum, tomato, tandoori masala and salt and continue to cook on high flame until the ends of the veggies turn slightly black. It gives a nice taste to the stuffing. Let this cool to room temperature while you make the buns.

To make the Bun

Dissolve the yeast in couple tablespoon of water (follow package instructions very carefully). Keep this aside.

Melt the butter in the microwave. warm the milk but do not make it too hot. Mix flour, sugar and salt in a mixing bowl. Add the melted butter, milk and bubbled yeast to the flour mixture. Lightly knead the dough without applying too much pressure.Cover bowl and let rise in a warm place for about 2 hours or until dough is doubled. For this reason, make sure you make the dough in a vessel that is big enough to hold twice the amount of the dough.

After 2 hours take the dough and knead gently. Divide the dough into equal sized balls.Flatten each ball in your palm. Fill it with completely cooled filling. Now get all the edges of the dough together and seal the bun neatly and smoothly (like how you make aloo paratha). Gently rotate the bun repeatedly until it forms a smooth ball.(Once the edges are sealed you can gently keep pressing lightly and rotating with both palms)
Lightly grease a baking tray and spray with PAM or apply oil. Place the rolled bun on the dishes with distance in between. The rolled buns will become twice their size. so make sure there is enough room in between them. Cover the buns with an aluminum foil and seal the edges tightly. Make sure there is room for the dough to rise and edges are sealed so the balls dont dry out. Let the buns rise in a warm place for about an hour or the bun almost doubles up in size.
Beat the egg yolk and water together. Using a pastry brush apply the egg-water mixture on the upper surface.
Pre heat oven to 350 degrees and bake the buns for about 20- 25 minutes. Wait until the buns are a golden brown on the surface.

Switch off the oven and wait for about 5 minutes before removing it. Serve with sauce/chutney !!

Chettinad Vellai Kurma/Mixed Vegetable kurma

2008-02-22T09:02:00.002-05:00

I came across this recipe on the net. Such a yummy kurma. Tastes like the one you get at Saravana Bhavan. Makes a great combination with rotis or dosas. It has a subtle taste unlike most kurmas we make. Its light on the stomach and tastes very different and nice. Do try it !!

Ingredients

Mixed vegetables - 1 cup

1 Onion - sliced into thin strips

Green chillies - 5 - slit lengthwise

Ginger - Garlic paste

Tomato -1 - chopped

Garam masala

Turmeric pwdr

Corriander pwdr

Corriander leaves

Cinnamon, cloves, bay leaf

To grind

Coconut - 1/4 cup

Yogurt - 1/2 cup

Cashews - 2 tbsp

pottu kadalai (dahlia) - 1/4 cup

Method :

Grind the above ingredients and keep it aside.

In a kadai, heat a little oil and add the cloves, cinnamon and bay leaf. When it splutters add the onions and fry till translucent. Add the green chillies now and fry for some more time.

Now add the mixed vegetables, corriander pwdr, turmeric pwdr and salt and cook for a little while.

Add some water and close and let the veggies cook until soft. (about 5-10 mins)

Now add the ground paste and garam masala. Check for salt and add more if necessary.

Let this boil on a very low flame for ONLY 5-7 mins. Do not over cook at this time.

Remove from heat and add chopped corriander leaves.

I made this with rotis and some onion raita. Tasted really really great !!!

Besan Dosa / Kaara dosai

2008-02-21T20:58:00.001-05:00

A quick to make, delicious dosa. Slightly spicy, it is a good variation to your normal rice dosa. Comes in especially handy when you run out of your normal dosa batter (which seems to always happen when an unexpected guest arrives) !!!!

Ingredients :
Besan (kadalai maavu) - 2 cups
Rice flour - 1/4 cup
1 onion - chopped finely
Green chillies - 4-5 - finely chopped
Curry leaves - few
Cumin seeds - 1 tsp
salt
Red chilli powder - 1/2 tsp
Turmeric powder - 1/4 tsp

Method
Add all the above ingredients in a bowl and add enough water to make a smooth batter. It should be slightly thicker than the usual dosa batter.
Mix thoroughly and make dosas as usual on a hot tava.
Serve with any kind of chutney !!!

Hyderbadi Bagare Baingan

2008-02-01T20:45:00.002-05:00

A very tasty gravy that goes well with Rotis or Rice. Ready in just 15 mins. Simple and easy to make !!!

Ingredients

Eggplant - 1 big

Salt

Turmeric pwdr

Red chilli pwdr

Ginger-Garlic paste - 1 tsp

Tamarind paste - 1 tsp

Fresh corriander leaves - chopped

To grind to a fine paste

Fresh/frozen coconut - 1 tbsp

Peanuts - 1/4 cup

Til - 1/4 cup

Jeera - 1 tsp

Corriander seeds - 1 tsp

Method

Chop up the eggplant and immerse it in some water with some salt added.
In a pressure cooker, add eggplant, ground paste, turmeric pwdr, salt, chilli pwdr, ginger-garlic paste, tamarind paste and enough water.
Cook for about 10 mins. Once the pressure is released, add chopped corriander leaves. You can also add a tadka of jeera, but it is optional.
Your dish is ready !!

Capsicum-Onion Topped Chips

2008-02-01T20:36:00.005-05:00

The quickest snack that u can make in 5 mins flat !!! Healthy, easy and more than anything else, tasty !!!

Ingredients

Baked Chips (any variety) - 1 bag

Capsicum and onion - chopped finely - 1/2 cup

Garam masala - 1 tsp

Chat masala - 1 tsp

Method

Layer some dorittos or any kind of chips (BAKED for a healthy alternative) on a microwaveable plate. Drop the capsicum and onions. Sprinkle some chat masala and garam masala. Heat it in the microwave for about 2 mins.

It is now ready to serve !!

Chinese Stir-Fried Veggie Noodles !!!

2008-02-01T20:18:00.001-05:00

A tangy, lip-smacking treat thats also healthy. Not like the oily variety that you find at fast food joints !!!

Ingredients
Egg Noodles - 2 packs
Onion - 1 - sliced into thin strips
Capsicum, Cabbage, Carrots - 1 cup - cut into thin long strips
Garlic - 5 cloves - chopped very finely
Soya sauce - 2 tbsp
Chilli garlic sauce - 1/4 cup
White vinegar - 2 tbsp
MSG (Ajjinomoto) - 1 tsp
Salt
Sugar - 1 tsp
Pepper powder - 1 tsp
PAM oil spray or any other cooking oil

Method

Cook the noodles as per package instructions. Icook the noodles by first boiling water then adding a lil salt and then cook the noodles until they r soft. Strain in a colander and run cold water thru it. Spray some PAM and leave let the water keep draining out.
Cook the entire time on high heat. Heat a tsp of olive oil. Fry the chopped garlic until an aroma rises. Now add the onions and fry until they turn translucent. now add the other veggies and fry on high heat. Spray PAM now n then as required.
When the veggies r half cooked, add the soya salt, chilli garlic sauce and vinegar. Keep mixing well. Take it off the stove. Now in a large pan, add the noodles and spray PAM. Keep frying the noodles on high heat.
When the noodles turn a little brown, add this to the cooked veggies. Add the salt, pepper and MSG. Mix thoroughly. You can garnish with spring onions if u wish.
You noodles is ready to serve !!!

Kootanchoru - A Tirunelveli Speciality !!

2008-01-26T09:40:00.001-05:00

Ingredients :

Parboiled rice- 2 cups,

toor dal- 1/2 cup,

Mixed Vegetables (Beans, Carrot, Peas) - 2 cups

quartered, potato- 1(big), cut into (big) cubes,

salt to taste,

asafoetida- a pinch,

turmeric pwd- 1/4 tsp,

tamarind paste - 1 tbsp,

brinjal - 1(small), quartered.

To grind:

Pearl onions - 8 (or 1 big red onion),

dry red chillies- 8,

garlic- 6

cumin seeds- 1 tsp,

fresh grated coconut- 2 tsp.

Grind the onions, dry red chillies, garlic, cumin seeds & coconut to a smooth paste.

For seasoning:

Oil- 3 tbsp,

mustard seeds- 1/2 tsp,

urad dal- 1/2 tsp,

vadagam - 1 tsp (optional).

Method:

In a cooker (Stove top or electric) add the rice and dal and wash well. Now add the ground paste, turmeric pwd, chopped veggies, salt, asafoetida, tamarind paste & enough water to cooke the rice (usually 4 - 5 cups) & cover & cook till done. Season the cooked rice with mustard, urad dal & vadagam & serve hot with a tsp of melted ghee.

Puliyodharai:(Iyengar Style)

2008-01-25T18:42:00.001-05:00

Iyengar Style Puliyodharai (Tamarind Rice)

Ingredients:
Tamarind paste - 2 tbsp
Sesame oil 3-5 cups
Mustard seeds 3 -5 Spoons
Curry leaves 1 large bowlful
Asafoetida 2 spoons
Chana dal 1 cup
Urad dal 1 cup
Dry red chilies 30 numbers
Turmeric powder 2-3 spoons
Cashew nuts 30 Numbers
Salt
Rice 3 cups

To Be Roasted Each Separately And Powdered Together:(Puliyodarai Podi)
Coriander seeds 1 cup
Chana dal 1 cup
Curry leaves 1 cup
Fenugreek seeds 2 spoons
Dry red chilies 10
Asafoetida 2 spoons

Store this powder in air tight container.

Method:
1. In a pressure cooker add rice, enough salt and add 6 cups of water. One can add few spoons of oil too. Pressure cook till 3 whistles. Once it is done. Spread the cooked rice in wide tray and set this under fan. Allow it to cool down, for separated and stiff rice.
2. In a bowl soak tamarind with 1-2 cups of water for 1-2 hours. In a blender run this along with the same soaked water and extract a thick tamarind milk.
3. In a heavy bottomed non-stick pan, heat 1 cup of oil.
4. Add mustard 2 spoons, chana dal, Urad dal, cashew nuts and curry leaves. Add one by one each in the above said sequence. First add mustard and wait till it splutters. Next dal and cashew....wait till they get fried up to reddish color. Now add curry leaves....fry them till crisp. Set this aside.
5. In the same pan, heat another cup of oil. Add 1 spoon of mustard. Let it splutter well. Add asafoetida 2 spoons and followed bu red chilies. Fry them for a while.
6. Now add salt, turmeric to this and followed by thick tamarind milk. Cover and cook on medium flame. Maybe it takes time. More than 45 minutes or so.
7. Once the tamarind milk consolidates to thick paste add the seasoning said in step 4 above along with that fried oil too. Let them boil once. Remove this from stove. Maybe after cooling down, one can store this in ceramic jar for later use.
8. To the separated stiff rice add this above tamarind paste and few spoons of powdered Puliyodarai podi. Mix this well and set aside for 3-5 hours.
Serve this after 3-5 hours.

Paneer/TOFU Wrap

2008-01-24T07:24:00.001-05:00

Quick n tasty snack esp for kids. Works out great when your travelling. Perfect on-the-go snack !! Substitute panner with tofu and cauliflower with mashed green peas if you are trying to lose weight.

For the wraps use whole wheat tortillas (available in all grocery stores)
For the stuffing
1 cup cauliflower, grated (can also use mashed potato / peas instead)
1 cup paneer (cottage cheese), grated (if weight concious substitute with tofu)
3 chopped green chillies
2 tbsp chopped coriander
PAM or 2 tsp oil
salt to taste

For the stuffing
1. Heat the oil in a kadhai and add the green chillies and cauliflower.
2. Stir fry till the cauliflower is cooked.
3. Add the paneer/tofu, coriander and salt and cook for some time.
4. Divide into 6 portions and keep aside.

How to proceed
1. Place a hot wrap on a plate, place a portion of the stuffing on it.
2. Roll like a wrap or buritto and serve hot.

Health Tips
If you want to cut out the carbs in the Cauliflower/Potato, add mashed green peas instead !!!

Alu ke Roll

2008-01-24T06:59:00.000-05:00

Alu ke Roll
An amazingly quick, non-fat snack thats great to have on a cold evening with some taaza chai !!

3 Potatoes, boiled and mashed
1 medium Onion, chopped
Peas - 1/2 Cup
1/4 cup Fresh coriander leaves, chopped
Salt to taste
Garam masala - 1/2 tsp
Green chutney 3 tablespoons
Cheese, grated (non-fat grated mozarella - available in Wegmans, Walmart etc.)
½ cup Milk (fat-free)
Brown bread 8 slices (whole wheat)
PAM - Oil Spray or a few tsp of olive oil or any other oil of you choice.

1. Preheat oven to 350°.
2. Saute onions for a little while and add potatoes and peas. Add coriander leaves, garam masala and salt and mix well. Cook for 2 - 3 mins
3. Switch off the stove and add green chutney and grated cheese and mix again. Divide the mixture into equal portions.
4. Take milk in a bowl. Remove the crusts from the brown bread slices and dip each slice in milk. Gently squeeze to remove excess milk.
5. Place a portion of the potato mixture in the centre of each slice and fold the edges of the slice to cover the potato mixture completely. Further shape the way you want it.
6. Spray oil on a baking tray and place these rolls on it. Spray soem more oil on the rolls.
7. Place the tray in the preheated oven and bake for about fifteen minutes. Continue to bake till the rolls are crisp.
8. Serve hot with sauce.

Health Tips :

Try sticking to the non-fat cheese and non-fat milk as much as possible.
Whole wheat brown bread adds an excellent flavour and is a great source of FIBRE.
Using PAM reduces oil intake and helps u enjoy foods without any oil.

Capsicum Chutney

2008-01-23T22:21:00.001-05:00

This is a really different chutney, a good break from the usual, coconut, mint, corriander or onion chutneys. It has a wonderful flavour and tastes amazing !!!

Ingredients :

Red Capsicum - 2
Red onion - 1
Garlic - 3
Dry red chillies - 6
Tamarind paste - 1/2 tsp
Dry roasted peanuts - 2 tbsp
Salt
Sugar - 1/2 tsp

Method :

Chop the onions, capsicum, red chillies and garlic. Saute in 1 tsp of oil until the onions turn trasparent. Let this cool for about 10 mins. Then grind this with the tamarind paste, dry roasted peanuts, salt n sugar.

You can add tadka or omit it. For the tadka add one tsp of urad dal with 1/4 tsp mustard seeds and let it splutter. Then add over the chutney.
Serve with dosas, idlies or rotis !!!

Poached Egg Kuzhambu

2008-01-23T16:31:00.000-05:00

Poached egg kuzhambu (Muttai Kuzhambu)

Ingredients

Eggs - 6
Tamarind paste - 1 tsp
Red Chilli pwdr - 2 tsp
salt
Shallots (small onions) - about 10 or 1 big onion cut into thin strips
Garlic cloves - 4 - 6
1 tsp of oil
mustard seeds - 1 tsp
curry leaves - few
hing (perungayam/asafoetida) - 1/2 tsp
fresh corriander leaves - 1/4 cup

To grind to a paste

Tomato - 2 Chopped
Fresh coconut - 1/2 cup
Cinnamon and Cloves - 3 - 4
Saunf (sombu) - 1 tsp
Grind all of this into a fine paste.

Heat a little oil in a vessel and add the mustard seeds and curry leaves. Then add hing. Now add the onions and garlic and fry till an aroma rises. Now add the ground paste, chilli pwdr, tamarind and water. Also add salt.
Let it cook for atleast 10 mins or until the raw smell goes away and the kuzhambu thickens a little
When the kuzhambu thickens and gives a nice smell, carefully break each egg and drop the yolk into the boiling kuzhambu. Do not stir. Just cover and cook on a low flame for 10 mins. Do not cook more than that bcoz the yolk will then become rubbery.
Switch off the stove and add chopped corriander leaves.

TIPS :

Add a little axtra salt because the eggs will take in some salt while cooking.

Cook it and serve it in the same vessel to maintain the shape and texture of the poached eggs.

Ginger Rasam / Inji Rasam

2008-01-23T16:21:00.000-05:00

This is an ultimate mood blaster !! Just love the smell and taste of this amazingly wonderful rasam.

Ginger Rasam / Inji Rasam

Ingredients
Toor dal - cooked and mashed - 1/2 cup
Tamarind paste - 1/2 tsp
Rasam pwdr (store bought or home-made) - 2 tsp
turmeric pwdr - 1/4 tsp
Green chillies - 3 - slit lengthwise
Cumin seeds and mustard seeds - 1/2 tsp each
oil - 1 tsp ( i use olive oil. u can use canola or vegetable oil too)
ghee - 1/2 tsp
Juice of 1/2 lemon
1 inch piece of ginger - washed, peeled and mashed
tomato - 1 - mashed well with the hand
fresh corriander leaves - 1/4 cup
sugar - 1/2 tsp
salt

Heat 1 tsp of oil in a vessel and add teh mustard and cumin seeds. Let it slutter. Now add the green chillies. Fry for a minute.
Now add the mashed toor dal and tamarind paste, tomato and enough water. Rasam should be watery.
When this heats up, add the rasam pwdr, turmeric pwdr & ginger. Let it boil well for 5 - 10 mins. Now switch off the stove and add salt, sugar, lemon juice, corriander leaves and ghee.
Serve hot with stamed rice and papad.

Aloo Paratha

2008-01-17T10:16:00.002-05:00

Soft Indian bread filled with a subtly spicy potato filling enhanced with Indian masalas, cooked on a griddle to perfection ...

This one is my all time favourite and a great hit with everybody. My hubby considers this the best of my recipes !!! Who wouldnt love hot hot parathas filling the room with an appetising aroma ...

Ingredients
For the filling :
Potatoes - 5-6 (Boiled well and mashed thoroughly)
Onion - 2 - chopped finely
Green chillies - 6-8 - chopped finely
fresh corriander leaves - finely chopped - 1/2 cup
ginger - garlic paste - 2 tsp
garam masala - 2 tsp
corriander powder - 1 tsp
jeera pwdr - 1 tsp
turmeric powder - 1/4 tsp
salt
Cumin seeds - 1 tsp
oil - 1 tsp

For the outer paratha
Whole wheat flour - 5 cups
salt
water to knead it into a firm dough (roti dough consistency)

Method:

Make the firm dough and keep it aside in a covered vessel.
Heat a tsp of oil and add the cumin seeds. When that splutters, add the chopped green chillies and onions.
Fry until the onion turns transparent
now add the mashed potato, masalas, salt and turmeric powder
Mix thoroughly and cook on a low flame for another 5 mins
when the potato turns a lil brown switch off the stove and add the corriander leaves

Making the paratha :

Take a small ball of the dough and roll it out to around 5 cms diameter.
Place a tsp of the filling in the middle.
Now pull the four corners of the dough over the filling and close it well to avoid the filling from coming out
Use a little dry flour to dust the paratha as you roll it out using a rolling pin. Or you could use a roti maker like i did.
Heat the tava and place the paratha on it. When one side is done, turn it over and cook the other side.
Now add a little butter and turn and add some more butter on the other side
Your parathas are ready !!!
Enjoy with your favourite pickle and raita.

Household Tips & Tricks

2008-01-16T11:51:00.001-05:00

Little things that can make your life easier !!

Keep a calendar in your kitchen and write down what you plan to cook on each day for the following week. Then when you go shopping for veggies, you know what exactly to buy. This way you will not waste any vegetables and you wont run out of ingredients in the middle of your cooking.

To remove stains from your kitchen/bathroom, try using CLOROX Bleach. Pour some of this liquid into a small spray bottle and keep it handy. Whenever there is a tough stain on you stove top, counter top,bath tub,potty or appliances like your blender, just spray this liquid and the stain will disappear in 5 mins

Make sure you spray this only on white surfaces. Because this is a strong bleach that will turn anything into white !!!

You can also soak your white clothes the night before washing in a solution of this bleach and your detergent. Your clothes will be bright and purely white !!!

To hang pictures/paintings try using the transparent push pins. Hold good weights and also dont make a big hole in your walls. So you can keep moving pictures around and not worry about the holes you are making !!!

Wrap veggies in paper towels first and then put them in plastic bags and keep them in the fridge. This helps them stay fresh longer.

To clean silver ware (pooja items etc), heat a big vessel of water and add baking soda when it boils. Then tear up some aluminium foil and add that to the water. Switch off the stove and add all you silver items in the vessel. Make sure they are all immersed in water.

After 5 - 10 mins take the items out. They will now be shining like new. Just wash it in clean, cold water and wipe it hard with a cotton cloth (This is called buffing). Your silver ware will be as good as new always.
To clean Copper/Brass items, try BRASSO (Available in all hardware stores/walmart). Just take a little on a cotton cloth and wipe hard on all brass items. They will shine like new.

While dusting your house (Tables, lamps, tv, computer etc.) use PLEDGE spray before dusting. This takes away all the dust and doesnt let dust settle atleast for another week. So your house will be spic n span always even if you clean only once a week.

To clean glass buy the microfiber cloths (2 for $1 from walmart - car cleaning supplies section). They leave no fibre or streaks and cleans your glass spotlessly. I use windex and it works wonderfully for me.