May 28, 2010

Spicy and Meethi Vegetable Jaipuri and A Happy Long Weekend :)

I love Jaipur, the Pink City. The Royal Rajwadas and old temples, the famous tradition, the folk dances, the Rajasthani cousin with Choki Dhani, The relishing and royal dishes like dal bati, churma, rabdi, khicdi and so much more, The flavorful mithais and Bikaner sweets ...Wow so many stories associated with Rajasthan. Every tourist here can enjoy a royal kings like treatment.

Today I made Vegetable  Jaipuri. Though this is ofcourse the variation of original one, vegetable jaipuri always consits of varitey of vegetables mixed with some kinda masalas. I have made a dried coconut and onion paste. The vegetables are not boiled but cooked in a steam on a low flame. This is a dry sabzi. Adding raisins, which is a must do step, to Jaipuri enhances the taste of it..


Serves 4

1 large Capsicum
1 medium size potato
1 Onion
1 Tomato
1/2 Cabbage
Grean Peas (optional)
½ tsp Red Chili powder
1 tsp of Dhaniyajeera powder
1 tsp of Garam Masala or Onion - Garlic Chutney
1 tsp Pav Bhaji Masala
Raisins (a must ingredient)
Salt and Sugar to taste
Oil, Cumin Seeds, Asafoetida (hing) for seasoning
Chopped Corriander for garnishing (optional)

For Paste:

1/2 onion
1 small bowl dried grated coconut (you can also grind dried coconut pieces in a mixer)
3-4 garlic pods
About 1/2" piece of ginger


May 26, 2010

Indian version of Vegetable/ Vegan Toast Sandwich and an Award

                    Sandwiches are always fulfilling, healthy, tempting and easy to make. These are very common in India and a very popular street food but the home made sandwiches are always hygienic and satiating. I learned this recipe of  'Vegetable Sandwich' from my mother. I made a slight variation of adding 'chaat masala' and making toast of bread loaves which is absolutely optional. I call this a 15 minutes recipe. :). Yes, very easy and so much liked by everyone at home. The preparation just takes 15 minutes; grind the coriander chutney, slice the veggies and its done. I am making a toast of bread loaves and then a toast sandwich but you can simply skip making toast and go with a regular one.
Serving, you all know..... :)

Ingredients: For just 1 sandwich

2 slices of bread (white or brown)
Coriander Green Chutney
Thin slices of each Cucumber, Tomato, Onion, Baked Potato
Baby Spinach
Tomato Ketchup
Indian Chaat Masala - this is available in any Indian store or may buy it here

You will also need a toaster. (optional)


1. Take 2 slices of a bread and make toast of them in a toaster.

2. Spread green chutney evenly on one of the bread slice.

3. Then on the same slice put sliced cucumber, tomato, onion, potato pieces the way you want. Put some baby spinach leaves. You won't see those in this pictures.

4. On the other slice of bread spread tomato ketchup and sprinkle some 'chaat masala'.

5. Now put this slice on the earlier one and cut into 2 or 4 diagonal or vertical-horizontal pieces.


Sandwich tastes great even if you add only cucumber and tomato. I added lettuce leaves once. One can also try beetroot slices. Wear the Chef hats and think of new ideas. Try it...
Some of different veggies/other ingredients which you can add are :

Lettuce leaves
Beetroot slices (blanched)
Grated paneer
Shredded and parboiled carrot

Would like to know different fillings from you gals ???

You can also put butter before applying green chutney, but it would no longer remain vegan :).
This can also be done just with regular bread loaves and not toasting them.

Vegetable Grilled Sandwich

To make grilled sandwich you can use Griller or the Grill plates which come in the sandwich maker.
To make grilled sandwich do not toast the bread. Instead prepare the sandwich with the untoasted regular bread and then apply butter on both the sides of the sandwich (above and bottom) and put it in the griller or the sandwich maker. Grill it till it turns little brown and little crisp.

This one tastes really good and different than the toasted/untoasted sandwich.

Garnish with some cheese  (no more vegan :) ).

Also I received the 'Honest Scrap' award from Cooking Foodie.
Rules for this award :

a) I must brag about it .

b) I have to display the badge on my blog and link to the one who tagged me to prove that I didn't tag myself (See links above)

c) Share 10 things about myself. (Following the rules and other awards)

d) Pass the award to other fellow bloggers by visiting their site

I pass on this award to...Turmeric and Spice team, An Open book of Look Who is Cooking, PanchPakwan , Swati , creative Rachana, My favorite Gulmohar of Collaborative Curry, Gayatri Raj

Here are 10 things about me:

1. I love to learn, experience, eat and know new things each day.

2. I love chitchatting with my dear ones and bugging them :)

3. I love to dance (non-classical :)

4. I want to be a great and a smart cook.

5. Fresca is my favorite soft drink.

6. I am a chocolate addict.

7. I love giving suggestions and free advice. :)

8. I am still confused with my height weather its 5ft 1" or 5ft 2". #$^#^

9. I like movies of Tom Hanks and started loving animated movies these days.

10. I like writing poems. You can find some of them here at my other blog.

May 24, 2010

Rajma (Kidney Beans Curry) and the first Award :)

Rajma (kidney beans) is very popular sabzi in North India. But today it is known to almost every Indian foodie. Kidney beans are amongst richest source of proteins. Two variety of kidney beans are seen in market. Light-speckled kidney beans and dark red kidney beans. Both are much similar except for the cooking time they take. Light-speckled kidney beans cook faster than the other variety. I have used both of them, rather experimented with both the varieties...:)

Ingredients: Serves: 3-4
1 cup Rajma (Kidney beans)
2 cups of Tomato  puree
1 medium grated Onion
2 tsp Ginger paste (adrak)
1/4 tsp Garlic paste (lasan)
1/2 tsp green Chili paste
1 Clove
Salt as per taste
1 tsp Red Chili powder
3 tsp Coriander-Cumin powder (Dhaniajeera)
1/2 tsp Turmeric powder
1 tsp Garam Masala powder
2 tbsp Oil, 2 tsp Cumin seeds for seasoning
Coriander for garnishing


1. Wash rajma and soak it overnight.

2. Pressure-cook soaked rajma until it cooks.

3. Heat oil in a skillet and add a clove.

4. When clove starts to sizzle add cumin seeds to it. Then add grated onion, ginger, garlic, green chili paste and a pinch of salt and saute till they turn brown. Add turmeric powder and red chili powder, mix.

6. Add tomato puree and saute till oil separates.

7. Then add cooked rajma (kidney beans), water as required and salt as per requirement and bring to boil. Simmer for 10 minutes. Add coriander and garam masala.


If Rajma remains uncooked even after cooking for long then you can try adding soda to it when soaked on previous night.
If you want more puree (gravy) add some milk and cook for 3 minutes.
Rajma is usually enjoyed with plain rice or even with rotis (Indian Bread)
Light brown Rajma beans will cook in less time (2 whistles) than the Red Rajma beans.

My first Award From Yummy Team :) :)

I am so grateful to Yummy team to remember me and sharing this award. Thanks a lot, Yummy Team. This award doesn't have any name (:O) but the rules asked me to post my favorite photos and tag other blogger friends. Please don't get bored as I am going to post many of my favorite pics :)

The Pacific Ocean

The Jungle at Multnomah falls

 The Scenic River Columbia

 The amazing Lotus at Chinese Garden

Tulips at Skagit Valley

The Colorful and Charming Trees during Fall

I would like to share this award with my blogger friend Suvidha of Suvidha's kitchen, Turmeric and Spice team, Kalai of my reciepsDiary, Priya of Mharo Rajasthans recipe, Cooking Foodie of 365 days of eating, Akhila of Eatomaniac, PJ of Garlic and Ginger, Gita of Gita's Kitchen, An Open book of Look Who is Cooking, Nisha of Nisha's Kitchen Ramya of Simple Vegetarian Recipes, Deepa and Tanu sister of Hamaree Rasoi, Valarmathi of Simple and Yummy Recipes, my favorite Malar of Kitchen Tantra, Gayatri Raj of Heaven On the Spoon, Neelu of Neelu's Cuisine.

May 19, 2010

My first Moong Daal Cheela (Simple variation with Paneer)

Cheela are like creepes. I first time saw these cheelas in India where a chef was making hot cheelas on a large griddle. I used to see so many recipes of Cheela made form variety of daals (lentil) and always wished to try it myself at home. Me being a Gujarati and not having tried a moong daal cheela (chila) always killed me. I was scanning a book of Viddhu Mittal from one of my friends and I found a lovely recipe in it. The addition of paneer makes this cheela look so attractive and makes everyone to have it. I still want to try all different kinds of cheelas. Being high in proteins and fibers this has become one of my favorite snack/breakfast items.


1 cup Green Gram (dhuli moong daal), dehusked split
2 tbsp Bengal Gram (Chana Daal),dehusked split
2 tsp Green Chilies, chopped
2 tsp Ginger paste
Salt to taste
Pinch of Asafetida (hing)
2 tbsp chopped fresh Coriander
Oil for frying

For topping:
1 Cup Cottage Cheese (paneer) grated
2 tbsp chopped Coriander leaves
Salt to taste
Chili powder (optional)


1. Soak both the daal for 2 hours and drain the water after that.

2. Then grind both the daals , green chilies, ginger with just enough water to form a smooth batter.

3. Add salt asafetida, coriander to the batter and mix well.

4. Mix all the ingredients under topping and keep aside.

5. Heat a non-stick pan. Spread some oil. Take a ladle of batter and spread on the pan (the way we spread crepes) till 6" wide.

6. Add 1-2 tsp oil around the Cheela and let it cook until golden brown. Flip the side and let other side cook for 30 sec.

7. Now flip again , spread 1 tbsp topping, fold the cheela and serve.


  • Other variation is to have a mixed vegetable stuffing/topping (use onion, tomato, green chili, ginger etc). One can also add grated tofu instead of paneer.
  • Refrigerate the mung bean batter for upto 3 days and make fresh cheela as desired.
  • Can serve with coconut chutney, corriander chutney, tomato ketchup , pickle or anything you want :)

May 17, 2010

Semolina Upma with Buttermilk- "Sanja" ....A different recipe than regular Upma

"Sanja" is a Marathi word and probably this recipe belongs to Maharashtra. My mother - in law makes this dish. This one is like Upma but the main difference lies in adding buttermilk. Butter milk actually adds the sour taste to Sanja. This recipe is pretty fast once you make butter milk and great for people with upset stomach :)), kids, oldies ...But yes, a different taste can be enjoyed by anyone.

Ingredients: Serves: 2-3

1 cup Semolina (Rava)
3 cups Water
2 tbsp Curd
Green chili paste to taste
1 tbsp Roasted Peanut Crush
Salt to taste
1 tsp Turmeric powder
For tempering -
Oil, Mustard seeds, Asafetida,
Cumin seeds, 3-4 Curry leaves (optional)
Fresh Chopped Cilantro for garnishing


1. Add curd to the water, whisk it and make buttermilk.

2. Heat oil in a shallow pan and add the ingredients for tempering. When they sizzle add chopped green chili, turmeric powder. Stir and immediately add peanut crush and semolina.

3. Now keep on roasting semolina for a while till you smell a nice flavor or till the semolina becomes little lighter.

4. Now add buttermilk and make sure you stir in continually while adding buttermilk to semolina. This is actually to avoid any lumps of semolina getting formed.

5. Now add salt, adjust the chili paste and turmeric powder as per taste and color. Let it cook for sometime, till it thickens or reaches the consistency you want. Stir in between. Garnish with coriander and serve hot.


One can also add few lime juice drops to this.

May 13, 2010

Split Moong Daal (Split Green Gram daal recipe)

I am great fan of Moong daal. Actually fan of all the forms of it; simple Moongs, split moong daal with skin and split moong daal without skin. There is such a range of delicious recipes of moong and moong daal. The thing I love about Moong daal is it takes very little time to cook and is nutritious. It's always good for an upset stomach or for anyone who is sick because its very light to digest.

For preparing this daal we first cook it in pressure cooker. You can also cook it outside. But make sure you don't overcook it or it will turn to thick paste. The daal grains should be visible.
This daal blends very well with rotis, parathas, puris and rice as well.

Ingredients: Serves: 4 - 5

1/2 cup split dehusked split Green Gram (Moong Yellow Daal)
2 tbsp finely chopped Onion
Chopped Green Chili to taste
2 tsp chopped Garlic
2 Clove
Coriander for garnishing
Fried onion slices for garnishing (optional)
For seasoning: Oil, Mustard Seeds, Cumin seeds,
Asafetida (hing), 4-5 Curry leaves Salt as per taste


1. Take daal and wash it properly. Pressure-cook daal until it is done.

2. Take oil in a frying pan. Add mustard seeds and when they splutter add hing, cumin seeds, curry leaves and stir.

3. Now add clove, chopped onion and cook on a medium flame.

4. Then add chopped green chili and garlic and stir well.

5. Now add cooked moong daal to the pan, add salt and mix everything.

6. Daal is ready. Garnish with coriander and fried onion slices.


Serve with garma garam roti or paratha.

May 10, 2010

Cabbage - Green Peas - Rasin Trio

Nutritionists say that don't include too much of cabbage (patta gobi) if you are on a weight gain program but do include it if you want to sustain an optimum health or loose weight. Yes, cabbage is very popular for being low in saturated fats and cholesterol. It is also high in fibre and various vitamins. Including cabbage as salads is very common everywhere. In India we also make sabzi as a main course dish and this one with peas and raisins is my variation to it. This is good for people who don't like to eat it raw or less cooked (salad). I like cabbage in all forms and i am always excited to know more and more recipes of cabbage.


4 cups thin Julienned Cabbage
1/2 cup Green Peas (parboiled or frozen)
1/2 Medium sized Tomato cut into small pieces
1 tbsp Raisins
4-5 Curry leaves
1 tsp Cumin seeds
1 tsp Mustard seeds
1tsp Asafetida
4 tsp Oil


1. Heat oil into a skillet and add some mustard seeds into it. When they splutter add hing , Cumin Seeds, Curry leaves to it.

2. Add tomato pieces, green peas, red chili and saute for 1-2 minutes. Now add green peas and red chili powder and saute again.

3. Add Cabbage and turmeric powder and mix well so that turmeric powder gets applied evenly.

4. Add salt and raisins; mix again. Raisins add amazing flavour to cabbage.
Lid the skillet and cook for 7-8 minutes till Cabbage softens.


Serve with wheat rotis/phulkas. Green peas are optional. Don't add if you don't like or don't have them in your fridge.
If this sabzi lefts over, you can make toast sandwiches using it as a filling.

May 5, 2010

Whole Brown Lentils Curry ( Kale Masoor )

Masoor (brown lentils) are rarely used in Indian cooking. I never never thought they would taste this good before making this recipe. This recipe has some preparation time but its worth spending when you find the results at the end :).

Ingredients:  Serves: 4-6

1 cup of Whole Brown Lentil (kale masoor)
1 medium size very finely chopped Onion
2 tsp finely chopped Coriander
1 tbsp fresh grated Coconut
2-3 Garlic cloves minced
2-3 tsp Red Chili Powder
1 tsp Pav Bhaji Masala (optional)
1 tsp Saltless butter (optional)
1/2 Tomato diced
1 tsp Sugar
For seasoning: Oil, Mustard seeds, Cumin Seeds, Asafetida, Curry leaves


1. Heat oil in a pan and put mustard seeds in it. When they splutter add asafetida and cumin seeds.

2. Immediately add chopped onion and coriander together. Add sugar. Saute till onion shrinks/becomes transparent.

3. Then add garlic and coconut and saute again. Add red chili powder, Onion-garlic powder. Cook till the oil separate outs.

4. Then add the boiled masoor and tomato pieces into it and mix well. Add 1tsp pavbhaji masala and butter to get a nice flavour and let masoor cook for 5-8 minutes.


You can also use garam masala powder instead of Pav Bhaji Masala.
But you can find any of these masala in any Indian Grocery store or here.

May 2, 2010

Yellow Rice

Yellow rice is the best way to use any leftover rice. It requires very less time to prepare and needs no curries, no daal to enjoy.

Ingredients: Serves: 2

1 cup cooked fresh or leftover Rice
2 tsp Chopped Green Chili
1/2 cup Chopped Cilantro
1 tsp Turmeric Powder
1/2 cup chopped Onion
1/2 cup roasted peanut crush
6 - 7 Curry Leaves
Salt to taste
1 tsp Sugar
Lemon Juice
For seasoning: 4 tsp Oil, 1 tsp Mustard Seeds, 1 tsp Cumin Seeds, Pinch of Asafoetida (hing)


1. Break the rice lumps if any by hand.

2. Heat oil in a non-stick pan. Add mustard seeds and when they splutter add Cumin seeds and asafoetida. Immediately add curry leaves and green chili, chopped onion and saute till onion turns transparent.

4. Now add turmeric powder and rice and mix it well so that the yellow color of turmeric spreads evenly.

5. Now add salt, sugar, peanut crush, 3-4 drops of lemon juice, chopped coriander and mix again. Lid and let it cook for 2-3 minutes and serve hot.