Dec 1, 2008

Mint & Peas Pulao

Basmati Rice-2cups
Mint leaves-1/2cup approximately
Green Peas-1/2cup approximately
sliced Onion-1/cup
Grated coconut-1/4cup (fresh or desiccated)
Green Chillies-4
Ginger garlic paste-1/2tsp
Cinnamon stick-1inch
Bay leaves-2
Salt or to taste

Wash and soak basmati rice for about 30mts approx
Grind grated coconut, mint leaves, green chilli, cinnamon and cloves, & cardamom into coarse paste. (No need of adding water while grinding.)
Heat oil in a pan & add bay leaves, sliced onions and sauté till onions turn transculent.
Now ginger-garlic paste and mix well,and then add the ground mint paste & sauté for 2mts.
Then add peas, salt & drained rice, mix well & add 3cups of water,
Cover & cook till the rice is completely cooked.Serve with raita.
Note: Add little more water if your not cooking the rice in a pressure cooker or rice cooker.
This pulav can also be made with left over rice or pre cooked rice by just adding the rice after the peas is cooked.

This is my entry for Rice Mela hosted by Cooking4allseasons.

Nov 25, 2008

Aloo Matter/Potato & Peas Curry

Aloo-3 medium size
Peas-1/2cup (frozen or fresh)
Onions-1big chopped
Tomato-1big chopped
Cumin seeds-1/2tsp
Cumin powder-1tsp
Coriander powder-1tsp
Turmeric powder-1/4tsp
Red chilli powder-1tsp
Ginger garlic paste-1tsp
Garam masala pow-1/2tsp (optional)
Salt to taste
Cilantro leaves for garnish

Heat oil in a pan add cumin seeds & chopped onions & fry well till the onions turn transculent.
Now add the ginger garlic paste & sauté for a minute then add the chopped tomatoes & cook till the tomatoes turn soft, at this stage add turmeric powder, chilli powder, coriander powder, & cumin powder, salt, sauté well & cook till the color of the gravy changes to dark brownish at this stage add potato, & little water cover & cook till potato is cooked then add peas & let cook for 5mts.
Garnish with cilantro leaves. & serve with chapattis.

Oct 25, 2008

Coconut Burfi

Dessicated coconut(coconut powder)-1cup
Cardamom powder-pinch

Method:In a heavy bottomed pan add sugar & water,allow it to melt & cook until the syrup reaches soft ball consistency.
Now add coconut & cardamom powder and mix well on medium-low flame & keep mixing to prevent from the mixture sticking to the pan.Grease ghee in a plate & keep aside.
When the mixture becomes thick & doesn't sticks to the pan transfer it to the greased plate & spread evenly & cut into desired shapes. Store in air tight container.

I usually use fresh grated coconut but just for a change i used the dessicated coconut. Less sugar can be used if using fresh coconut.The storing life of dessicated coconut is little more than fresh coconut.


Oil for deep frying

Method:Wash rice & Soak it over night for 6 hours, drain water and spread the rice on a clean cloth and let it dry completely. Dry grind the rice to a fine powder, sieve it & keep aside.
Take the jaggery in a heavy bottomed pan non stick pan works good and add ¼ cup of water to it. Heat jaggery it till it melts completely & becomes thick syrup & u get a soft ball consistency. Remove the syrup from flame.
Now slowly add the rice flour little at a time & keep mixing so that no lumps are formed.
Add flour till a soft dough is formed (it’s ok if you have some extra flour)
Now take a small lime size ball & flatten it on a greased plastic sheet and drop it in hot oil. Fry on medium heat till it turns golden brown.
Remove & squeeze it between 2flat ladles.
Store in airtight container.

Sep 18, 2008

Bisi Bela Bath


Toor dal-3/4cup
(Kandi pappu)
Sliced onion-1small
Tamarind pulp-3tbsp
Curry leav-1string
Carrot, beans, potato, peas-1cup
Mustard seeds-1/4tsp

Method:Cook rice and dal together with more water. Cut the vegetables and boil them and keep aside.Heat oil/ and 2tbsp ghee in a big pan add mustard seed, & curry leaf and fry, then add onion fry well then add all the cooked vegetables, tamarind pulp, turmeric powder, salt cook for 2 mts. Add cooked rice, one cup water (you can add more water.) Finally add masala powder, cook for 5-10 mts in low flame. Stir continuously. Serve with cucumber raita & chips

Besi Bela Bath Masala

Chenna dal – 1/2Cup
Urad dal – 1/2Cup
Dhaniya – 1/4 Cup
Marati Moggu – 3
Cinnamon – 3
Dry coconut - 100gms
Cumin- 1Spoon
Fenugreek seeds - 1/2 spoon
Red chilli-10(according to your spice level)

Roast and grind it to a fine powder.
Store in a air tight container.
For 1cup of rice use 1-2tsp of masala according to taste.

Sep 11, 2008

Masala Peas


Peas-1cup(fresh,frozen or dry)
Ginger garlic paste-2tsp
Cinnamon-1 small
Chat masala-1/2tsp
Chilli powder-1tsp
Turmeric powder-1/4tsp
Salt to taste

Method: Grind Onion, ginger garlic paste, cinnamon, clove, cardamom, chat masala, chilli powder and turmeric to a fine paste and keep aside.
Boil the tomato in little water and remove the skin and puree it.
Now heat oil in a pan and add the onion paste and fry well till the raw smell is gone.Add the tomato puree and fry for another 5 mts, then add the peas &salt mix and cover and let it cook for another 5-10mts till the peas soft.Goes well with roti.

Feb 4, 2008

JFI~Onions Round Up

Bise Bele Huli Anna with Pearl Onions from Asvadha
Caramelized Onions and Spicy Jack Curd Pizzette from Taste Tinkerer
Caramelized Onion Dip from The Budding Cook
Chemmen Peera from Spices N Flavours
Chinese Fried Rice with Cauliflower Manchurian from Cooking 4 all seasons
Coconut with Onion from Talimpu
Colcannon - An Irish Delicacy from As Dear As Salt
Curried Egg Puffs from Cookery Corner
Egg-Onion Curry from Dil Se
Eggs Poached in Onion Gravy from Indian Cooking
Fish Gravy - Kerala Style from Rina's Recipes
Garma Garam Onion Pakora from My Kitchen World
Ground and Spiced Onion Preserve from Spicy Chilly
Hare Pyaaz Wala Murg from In Love with Food
Kaara Kuzhambu from Paajaka
Lauki Kofta in Almond and Creamy Gravy Fun N Food
Madras Onion (shallot) Pickle from My Diverse Kitchen
Madras Onion Chutney from Home Cooks Receipes
Masala Vadai from Sukanya's Musings
Microwave Samba Rava Idli & Onion Chutney from My Experiments with Food.
Murg do Pyaaz from Radhis Kitchen
Mumra Wale Kanda Pohe from Annarasa
Mushroom stir fry with pearl onions from Kitchen Kollections
Onion and Carrot Uttappam from Simple Indian Food
Onion Chutney from Cilantro
Onion Chutney from K4khichdi
Onion Curry from Finger Licking Food

Onion Masala Gravy from Dhivya’s Kitchen
Onion Stir-Fry Paratha from Food with a Pinch of Love
Onion Sambar from GRevathi
Onion Sambhar from Hunger Pangs
Onion Uthappam from Cooking and Me
Onion (Ulli) Chutney from Curry Bazaar
Onion-Broccoli-Feta cheese Calzone from Foodieshope
Onion-Cheese Kulcha from One Hot Stove
Pan Fried Fish with Roasted Onion marinade from Ahaar
Pearl Onions in Dahi Gravy from 365days Veg
Perugu Pacchadi from Mahanandi
Piyava Baje (Onion Fritters) from The Singing Chef
Potatoes and Peas in Sweet and Spicy Tomato Gravy from Curry in Kadai.
Rainy day Pyaaz ki Sabji from Charche Chauke Ke
Roasted Onion Chutney from Siri's Corner
Soy Granules Curry with Chopped onions from Daily Meals
Spiced Lamb Sliders with Caramelized Onions from Live to Eat
Spring Onion Koshumbri from Konkan World
Stuffed Portobello with Wild Rice and Cheese from Culinary Bazaar
Turkey Wings Curry - Kerala Style from Rina's Recipes
Ulli Theeyal from My Cook Book
"And on the side..." from Kags99
Ulli Theeyal from Satvika Food
Ulliyum Molakkum -Kerala onion chutney from Kailas kitchen
Vegan Leek-Mushroom Quiche from Tasty palettes
Vengayam Thuvaiyal (onion chutney) from Samaithu Paarkalaam
Rajasthani Parathas from Food and Laughter

Onion Rava Dosa from Snack O Rama

Scallion Zunka from Food for Thought

Onion Utthappam from Ramya’s Kitchen Corner

Kanda Daalicha Zunka from Enjoy Indian Food

Thankyou everybody & please do let me know if i've missed ur entry.

Jan 31, 2008

Murg Do Pyaaz/Chicken do pyaaz

Murg do pyaaz is my all time favourite dish. I learnt it from my brother who is a chef in Italy.
I've already posted this recipe on my blog but am repostiong it for the JFI~Onions.

Onions-3big (chopped)
Cumin powder-1tbsp
Chilli powder-3tbsp
Garam masala powder-2tbsp
Ginger garlic paste-2tsp
Thick curd-1/2cup
Salt to taste

Method: Wash chicken & marinate with curd, cinnamon, cardamom, cloves, 1tsp ginger garlic paste, little salt, 1tsp chilli powder & turmeric & keep aside. In a kadai heat 2tsp oil fry 11/2 onion till brown, cool & grind it to a fine paste. In the same kadai heat oil, now add the remaining onions & fry, then add ginger garlic paste, sauté for 1mt then add cumin powder, chilli powder, salt sauté well. Now add the marinated chicken mix well, add water if required. Cover & cook till the chicken is tender. Now add the ground onion paste & garam masala powder, mix well & fry with the lid open. Fry well till the masala clings to the meat.Garnish with cilantro.
Note:Can also be substituted with Potato insead of chicken.

Jan 2, 2008

JFI ~ February

Its my Turn to host the JFI for February.

First i would like to thank Indira who started the Jihva for Ingredients & giving me the opportunity to host this event.The moment i accepted to host the JFI event i decided the ingredient and what else it could be other than Onion...

Just imagine a kitchen without onions naaa...

Jiva for Ingredients ~ February:Onions

So now get ready and prepare any dish with onions this includes Red, White,Yellow onions,Pearl onions,Shallots,Spring Onions.... these are the types i know Pleas let me know if there is anything else.

The rules to participate are:

Prepare a dish with the ingredient onion and post it on your blog on Feb1st 2008 and non bloggers who would like to participate just email me your recipe with the picture.

Email me your entries to

With the Link to the post along with a Photo 75×75pixel size,title of the post by 3rd Feb.

Looking forward to your entries and entries are not limited to Indian cuisine alone so any dish from any corner of the world would be great.