Monday, 11 September 2017

Hariyali Aloo Tikka

Tikka is a type of South Asian food, found predominantly in Punjabi cuisine, and usually served as an appetizer. It is also known as teeka or teekka. "Tikka" refers to a piece of meat, such as a cutlet. The popular dish chicken tikka is made of chicken cutlets in a marinade. Vegetarian varieties are also popular. A westernised version, chicken tikka masala, a curry, is a widely popular dish in the United Kingdom. The marinade used in the preparation of chicken tikka is also sometimes called tikka; it is made from a mixture of aromatic spices and yogurt. Paneer prepared in a tandoor is also known as paneer tikka. Tikka prepared with meat is known as Kebab. The major ingredient in vegetarian tikkas is potato. The tikka or kebab is deep fried. Kebabs are a popular dish in Mughlai cuisine.

This Hariyali Aloo tikka  recipe is sure to be loved by people of all age groups. This easy-to-make recipe doesn't take much time in its preparation. These baby potatoes, onions, and capsicum are marinated in Coriander, Mint, garlic, ginger, and green chilies. And finally grilled in oven for 10-15 minutes at 180 degree. You can serve it with any raita or some salad. If you're a spice lover, then you can customize this recipe by adding more chilies as per your preference.


1 cup Coriander Leaves
1/2 cup Mint Leaves
1 small Garlic Clove
2 chopped Green Chilies
1 inch piece of Ginger
1/2 Lemon Juice
1/2 tsp Cumin Seed Powder
1 tbsp Gram Flour
9-10 pieces Boiled Baby Potatoes
Onions chopped into big pieces
Bell Peppers chopped into big pieces
Salt to taste


1. Grind coriander leaves, mint leaves, garlic clove, green chilies, ginger, lemon juice, salt, cumin seed powder into a fine paste.

2. Mix roasted gram to the coriander paste and coat the potatoes, onions, bell pepper with the coriander marinade.

3. Place the vegetable in skewers and grill it in a Pre-heated oven at 180c - Keep rotating the skewers in between till it gets slight black edges.

The Hariyali Aloo Tikki is ready to be served hot.

Monday, 4 September 2017

Foxtail Millet Upma

In India, foxtail millet is still an important crop in its arid and semi-arid regions. In South India, it has been a staple diet among people for a long time from the sangam period. It is popularly quoted in the old Tamil texts and is commonly associated with Lord Muruga and his consort Valli.

In China, foxtail millet is the most common millet and one of the main food crops, especially among the poor in the dry northern part of that country. In Southeast Asia, foxtail millet is commonly cultivated in its dry, upland regions. In Europe and North America it is planted at a moderate scale for hay and silage, and to a more limited extent for birdseed.

For our 108th #Foodiemonday Bloghop event, We are back with #Millets recipes, and here I have tried an Upma from Foxtail millets. It was a power pack breakfast for us. We enjoyed this Upma with plain curd, as you can serve it with White coconut chutney. Check out the simple yet healthy recipe of this Foxtail millet upma. Enjoyyy:)


    1 cup Foxtail Millet
    1 Onion   
    1/4 cup Carrot, chopped
    1/4 cup Green beans (French Beans), chopped
    1/2 tsp Mustard seeds   
    1/2 tsp Cumin seeds   
    5-6 Curry leaves, finely chopped
    1 tsp Ginger, grated
    2 Green Chilies, finely chopped
    1/4 tsp Turmeric powder   
    1 tsp Cooking oil   
    1 tsp Ghee   
    2 Tbsp Coriander leaves, chopped
    Salt, to taste


 1. Steam the carrots, beans and cauliflower with a little salt and set aside.

 2. Heat oil in a medium size saucepan that has a light fitting lid; add mustard seeds, cumin seeds and allow them to crackle. Add the chopped onions, curry leaves and sauté until the onions are tender and the color changes to light pink.

 3. Add turmeric powder, green chilies, millet and salt. Stir for about a minute on medium heat until you get a roasted aroma of the roasted millet.

 4. Add 2-1/2 cups of water to the above mixture and cover the pan with a lid. Turn the heat to low and simmer for about 15 minutes until all the water has been absorbed by the millet and feels cooked and looks grainy.

 5. If uncooked, sprinkle more water and simmer a little longer. Once done turn off the heat and allow the mixture to sit covered for 5 minutes. Gently stir in the steamed vegetables, the ghee and coriander leaves until well combined.

Monday, 21 August 2017

Undralla payasam

Ganesh Chaturthi also known as Vinayaka Chaturthi is the Hindu festival that reveres god Ganesha. A ten-day festival, it starts on the fourth day of Hindu luni-solar calendar month Bhadrapada, which typically falls in Gregorian months of August or September. The festival is marked with installation of Ganesha clay idols privately in homes, or publicly on elaborate pandals (temporary stage). Observations include chanting of Vedic hymns and Hindu texts such as Ganapati Upanishad, prayers and vrata (fasting). Offerings and prasada from the daily prayers, that is distributed from the pandal to the community, include sweets such as modaka believed to be a favorite of the elephant-headed deity. The festival ends on the tenth day after start, wherein the idol is carried in a public procession with music and group chanting, then immersed in nearby water body such as a river or ocean, thereafter the clay idol dissolves and Ganesha is believed to return to Mount Kailasha to Parvati and Shiva. 

The primary sweet dish during the festival is modak. A modak is a dumpling made from rice or wheat flour, stuffed with grated coconut, jaggery, dried fruits and other condiments and steamed or fried. Another popular sweet dish is the karanji (karjikai in Kannada), similar to modak in composition and taste but in a semicircular shape. This sweet meal is called Nevri in Goa and is synonymous with Ganesh festival amongst the Goans and the Konkani diaspora.

In Andhra Pradesh and Telangana modak, laddu, vundrallu (steamed, coarsely-ground rice-flour balls), panakam (a jaggery-, black pepper- and cardamom-flavored drink), vadapappu (soaked moong lentils) and chalividi (a cooked rice flour and jaggery mixture) are offered to Ganesha. These offerings are known as naivedya, and a plate of modak traditionally holds 21 pieces of the sweet. In Goa, modak and a Goan version of idli (sanna) is popular.

The South Indian version, payasam or payasa, is an integral part of traditional South Indian meals. South Indian payasam also makes extensive use of jaggery  and coconut milk in place of sugar and milk. This Undralla Payasam is made with rice balls in jaggery surup, which people used to offer to lord ganesha on Ganesh chaturthi. This is so delicious Payasam I ever had. Love the flavor of rice balls in creamy full fat milk. Check out the recipe below and Enjoyy the flavor.


    1 cup of rice flour
    1 1/4 cup of water
    Few drops of oil

    2.5 cups of milk
    100 to 120 ml cup of sugar
    1/8 tsp. green cardamom powder
    2.5 Tbsp. Rice flour
    3 to 4 tbsp Water to mix the rice flour


   1. Add oil and Bring 1 1/4 cup of water to boil, set aside 1/4 cup in a bowl.

    2. Add the rice flour and mix to get a ball. If needed use up 1/4 cup of water that is set aside.

    3. When the temp slightly comes down, smear oil over your palms and knead it to a smooth dough.

    4. Make small balls, as small as the size of a grape. Smear oil over your palms and roll your palms over these balls to grease them. Cover and set them aside till you steam.

    5. Steam them for 5 minutes on medium high flame in a idli steamer or pressure cooker without weight.

    6. Bring milk to a boil, Add sugar and stir till it melts. If using jaggery syrup don’t add it now.

    8. Add the balls and let them cook on a medium flame for about 7 to 8 minutes.

    9. Add cardamom powder. While the payasam boils, mix 2.5 tbsps. rice flour with 3 tbsps. Water.

   10. Pour this in the payasam and cook on a low to medium flame till it thickens. Usually takes around 3 to 4 mins. Switch off the stove. If using jaggery syrup add it now and stir well.

Cool it completely and offer to the Lord.



Monday, 14 August 2017

Kaak - Bread Rings

Ka'ak or Kahqa is the Arabic word for "cake", and can refer to several different types of baked goods produced throughout the Arab world and the Near East.

Ka'ak can refer to a bread commonly consumed throughout the Near East that is made in a large ring-shape and is covered with sesame seeds. Fermented chickpeas are used as a leavening agent. Widely sold by street vendors, it is usually eaten as a snack or for breakfast with za'atar. In East Jerusalem, it's sometimes served alongside oven-baked eggs and falafel. Palestinians from Hebron to Jenin consider Jerusalem ka'ak to be a unique specialty good, and those from the city or visiting there often buy several loaves to give to others outside the city as a gift.

In Lebanon, ka'ak bread rings are made of sweet dough rolled into ropes and formed into rings and topped with sesame seeds. Instead of za'atar, after baking, it is glazed with milk and sugar and then dried. Tunisian Jews also make a slightly sweet-and-salty version of the pastry, but don't use a yeast-based dough. In Egypt, usually at wedding parties, a variation made with almonds, known as kahk bi loz, is served.

Kaak are bread sticks, but instead of being actual stick shapes, they are formed into rings. They are flavored with kemun, kizabrah, mahlab, and yansoon. Or cumin, anise, and cherry pit. I wouldn’t say that they’re hard to make, just time consuming. You need to shape each ring, then bake at two different temperatures.The smell of these baked Kaak is awesome. For our 105th #Foodiemonday Bloghop event, we are back with #savorybakeddish, and I chose these savory dish from middle east. Check out the recipe below and enjoy!!! This recipe I adopted from Deal Delights.


    3 Cups all purpose flour
    1/3 cup Carom seeds
    1 teaspoon fennel seeds
    1 heaping teaspoon cumin
    2 Tbsp oil
    3 teaspoons active dry yeast
    1 teaspoon sugar
    2 1/2 cups warm water
    4 tablespoons kosher salt
    Sesame seeds


1. Proof the yeast, In a large bowl or measuring cup, combine the yeast, sugar, and water. Let foam.

2. In a large measuring bowl, mix together the flour, carom seeds, Fennel seeds, cumin, oil, salt, and shortening.

3. Add the yeast mixture to the flour mixture.

4. Knead dough well (by hand or in your mixer with the dough hook), about 5 minutes, until it’s smooth and not sticky.

5. Set dough aside and cover with a damp towel. Let rise for 1 1/2 hours in a warm place.

6. Split the dough into quarters, working with a section at a time.

7. Roll each quarter into into 2 inch logs.

8. Slice each log into 1/2 inch strips and then roll each of those strips out into 4-6 inch snakes.

9. Shape each snake into a circle, overlapping to make sure they stick.

10. Brush with Milk and sprinkle with sesame seeds.

11. Place on baking sheets and bake at 400 degrees for about 10 minutes, repeat until all the kaak is baked.

12. Lower the oven to 250 degrees and bake for 20 minutes, until the kaak is dry and crisp. (If you have two ovens, set one to 400 and the other to 250. Transfer each batch straight from the hotter oven to the cooler until they’re all bake).


Monday, 31 July 2017

Idli Sambar

Idli  is a traditional breakfast in South Indian households, especially in Tamil Nadu and Karnataka where it is a popular breakfast dish that is consumed in numerous households. Idli is a savory cake that is popular throughout India and neighboring countries like Sri Lanka.  The cakes are made by steaming a batter consisting of fermented black lentils and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.

Idli has several variations, including rava idli,  which is made from semolina. Regional variants include sanna of Konkan and Enduri Pitha of Odisha. Idli is a savory dish that hails from the southern part of India and is made by grinding rice, urad dal (skinned black lentils), along with water. This mixture is then left to ferment overnight before being steamed in an idli steamer.

While they were traditionally eaten as a breakfast item along with chutney and sambar, during the last couple of decades it has become popular as a snack food throughout India.

To make Idli, four parts uncooked rice (Idli rice or parboiled rice) to one part whole white lentil (urad dal) are soaked separately for at least four hours to six hours or overnight. Optionally spices such as fenugreek seeds can be added at the time of soaking for additional flavor. Once done soaking, the lentils are ground to a fine paste and the rice is separately coarsely ground, then they are combined. Next, the mixture is left to ferment overnight during which its volume will more than double. After fermentation some of the batter may be kept as a starter culture for the next batch. The finished idli batter is put into greased moulds of an idli tray or "tree" for steaming. The perforated molds allow the idlis to be cooked evenly. The tree holds the trays above the level of boiling water in a pot, and the pot is covered until the idlis are done (about 10–25 minutes, depending on size). A more traditional method is to use leaves instead of molds. This time on our 103rd Foodiemonday Bloghop event, We are back with #Steamed theme, and I really wanted to make these super soft idlis for my this bloghop entry ! Check out the idli recipe below and enjoyy the perfect recipe of it.

    2 cups idli rice / parboiled rice
    1/2 cup whole urad dal
    1 teaspoon methi (fenugreek) seeds
    1 teaspoon salt
    water as needed

 1. Wash the rice and urad dal separately until the water runs clean.

 2. Add the methi/fenugreek seeds to the rice and soak it in water for 4-6 hours. Soak the urad dal too for the same amount of time.

3. Drain all the water from the urad dal and grind it to a fine paste using spoonfuls of water at a time.  Grind the rice to a coarse paste with approximately 1 cup of water and then mix both the pastes together in a large bowl and whisk them well.

4. Add water as needed (approximately another 1/2 cup) to get the batter to a consistency that is neither too thick or thin.

5. Keep the batter in a warm place to ferment Once the batter has risen, add salt to the batter and whisk the batter to mix it well.

6. Grease the idli stand with oil. and take a ladleful of batter and fill the idli mold. Add 1/2 cup of water in the idli steamer and let it boil. Put the idli stand inside and close the lid. Let the steam build for 8-10 minutes before switching off the gas.

7. If you are using a cooker, use it without a vent and steam it for 10 minutes and then switch the gas off. In both cases, wait till the steam is released (another 5-10 minutes) before you take the idli stand out.

8. Wait for another 5 minutes and then use a sharp knife to scoop the idlis out.

9. Serve warm with coconut chutney or red coconut chutney and sambar.


Monday, 24 July 2017

Roller Coaster

Fireless Cooking is so interesting, easy and quick. There are many recipes which we can make without fire. e.g Chutneys, Milkshakes, Biscuit Cakes, Kulfi, Chaat and many more. Biscuit cakes sounds interesting when we make it without any gas or any fire.

On this Monday we #Foodiemonday people back again with another interesting theme which is #Firelesscooking and I am contributing this No bake egg less Biscuit cake. This is so easy and quick recipe to enjoy it as a dessert you can serve it with chocolate syrup and with some fruits. The desiccated coconut enhance the flavor and look of this Swiss roll.

You can use Marie Biscuit or digestive biscuits. Each ingredient is handy and there was no cooking. There was some freezing time and Its tough to wait. I used to make them may times and gift them to my friends on some occasions. I remember when My elder brother was in London, I sent him 3 boxes of these No bake Swiss rolls, As he love them a lot. beautiful memories with this Swiss rolls as  since teenage I used to make them. We used to call it roller coaster too. Check out the recipe of these Roller Coaster recipe below.


Chocolate Layer:
11/4 cup Marie biscuit powder (around 30 cookies)
2tbsp unsweetened cocoa powder
2 tbsp Chocolate Syrup
2tsp powder sugar
1tbsp butter
Milk if needed

Coconut Layer:
2/3 cup Desiccated coconut
1/3 cup powder sugar
2tsp butter or Malai or white butter
2tbs milk ( as needed )


1. Combine all ingredients for chocolate layer and make smooth dough.

2. Combine all ingredients for coconut layer and mix it well.

3. Roll chocolate dough on Foil paper or on Wax paper about 10" diameter.

4. Now spared coconut mixture on top of chocolate layer.

5. Using wax paper, roll the chocolate and coconut layer in a single roll.

6. Put the roll in refrigerator for at least 1 hour.

7. After 1 hour cut the roll in 1/2" slices.

No bake Roller Coaster Cookies are ready to serve.


Monday, 17 July 2017

Pistachio Rabri

Sravan is the fifth month of the Hindu calendar. In India's national civil calendar, Sravana is the fifth month of the Hindu year, beginning in late July from the first day of the full moon and ending in the third week of August, the day of the next full moon. In the Tamil calendar, it is known as Avani and is the fifth month of the solar year. In lunar religious calendars, Sravana begins on the new moon and is the fifth month of the year. Srabon is the fourth month of the Bengali calendar. This is also the 2nd month of rainy season.

The month of Shravana is very important for the entire sub-continent of India as it is connected to the arrival of the South-West monsoons. For many Hindus, the month of Shraavana is a month of fasting. Many Hindus will fast every Monday to the Lord Shiva and/or every Tuesday to the Goddess Parvati.

The main Shravan Puja is the worship of Shivling with Gangajal, Bilva leaves or pure water. Some people observe fast on Mondays. Many people observe different vows during the month like having only vegetarian food, or reading a particular Holy Scripture on all days of the month.  Mondays in Hindu religion is dedicated to Lord Shiva. The importance of Shravan Somvar is because it is believed that the Samudra Manthan (Churning of Ocean) took place in this month and Lord Shiva drank the poison Hala Hala to save the world during this period.

 In India It is common practise to do fasting during popular festivals i.e. Navratri, Shravan Month, Shivratri, Krishna Janmashtmi and many more. Each festivals are considered highly auspicious day for worshiping various God/Goddess. Though many are staying miles and miles apart from India they wish to celebrate all these festival that brings them to follow our rituals and customs. This will even inculcate religious belief among our next generation.

During these festivals people avoid non-vegetarian food and abstain from drinking alcohol. There are many devout Hindus, Jains and Gujaratis who are very particular about food during this month. While some eat a single meal, some avoid food which contains onion and garlic and still others eat food without salt. Some are of the view that restriction in diet is to avoid diseases during the monsoon season. Some fast the entire month, eating fruits, roots, tubes, milk and milk products and avoid grains. For our 101th #Foodiemonday Bloghop event, We are celebrating #Sravanvratspecial recipes on our blogs. I am contributing the dessert which make you full whenever you want to enjoy it. This Pistachio Rabri is made with Full fat milk, Milk Powder and Condense milk. The addition of Saffron and Cardamom makes this Rabri more flavorful. check out the recipe of this Pistachio Rabri and Enjoyy the fast of holy month of Sravana :)


    2 litre milk, full cream
    200 gm Condense Milk
    1/2 Cup Milk Powder
    ½ tsp cardamom powder
    2 tbsp saffron milk
    7 pistachios, chopped
    5 almonds, chopped
    10 cashews, chopped


    1. firstly, in a large nonstick pan heat Full Fat milk. furthermore, stir occasionally and get to a boil.
    also reduce the flame to medium. Now add Condense Milk and some chopped pistachio and cashews in the boiling milk and stir it properly. Once a layer of cream is formed over the milk, stick it to sides of vessel. and repeat the gathering of cream to sides of kadai.
    2. Repeat the process till milk reduces to 1/2 quantity. Add Milk Powder and keep steering. also add cardamom powder and saffron milk. give a good mix and get the milk again to boil.
   3. Scrape off the collected cream from sides. and give a good stir. Transfer to a bowl and let it attain to room temperature.
   4. Serve in individual bowls or in glasses, garnish it with lots of chopped pistachio :)


Monday, 10 July 2017

100th Blogpost of Foodiemonday

A "Foodiemonday Bloghop" this name, This beautiful journey was started with me :) The thought of making this community popped up in my mind someday on June 2015. I started my blogging career not in a serious way in 2014. Gradually I started to connect with fellow bloggers, Learn t lot of things from fellow bloggers, about blogging, about cooking, new ideas, new recipes and lot more. after a year I was already connected with lot of bloggers, But I was only active on Google+ with my blog. One day thought to grow with other bloggers, to make my blogging career lil more successful. Everyone wants to grow in their own field, This was my field, A cooking Field, a blogging filed. And then I made a google plus community called "Fantastic Bloggers". There I added some bloggers whom I was knowing virtually as a blogger and viewer of my posts. And Put this Bloghop idea on the community. Initially there wasn't a good response from anyone. In fact I can say no one responded on that ;) Slowly I started to publish my blogposts on the community and tried to push the other bloggers to join it. Then I got connected with one of the blogger on a messenger, and I asked her to join it and make a bloghop event. She agreed on that and we approached another bloggers too to join the event. On a first Foodiemonday Bloghop event, There were only three bloggers, and by second  bloghop our very own +alkajena dee and +Preethi Prasad dee joined the bloghop and we were 5 bloggers after that. within 4th or 5th theme we started to get very good response from Foodiemonday audience, and other very talented bloggers joined us. later we were 14 bloggers on board, and Foodiemonday is everywhere on social media. The journey during this bloghop event was not so easy, lot of ups and downs came during this journey. Many bloggers left the bloghop bcoz of some reasons, new bloggers joined us, But #Foodiemonday was on its way to grow.

I have lot of memory with this event. We all bloggers share our blogging queries on our group, our personal things on group. We enjoy our group like family. The fights when we are going to select the next theme, the different thoughts of everyone, the objection of some decisions . After all we are ladies, So this is very common that views and thoughts of different ladies with different region. But the bond is strong, I always believe when you have support of your elders you will always go in right direction. The elders in our group Alka dee, Preethi dee, Sujata dee, Mayuri dee, Saswati they always tried to make group smooth and understandable. Thank you from the bottom of my heart, to give a life to this group. The younger and super talented people of our group are Pushpita, kriti, and the other new joinies. I do miss two of my favorite bloggers who were in this group, but bcoz of their personal problems they left the group, +Rupal Patel and +Flavour Diary (Habeeba nisa) I miss you girls both :) Thank you each and everyone to make Foodiemonday so lively and successful.
This Foodiemonday bloghop gave me all the success in my blogging career, Lot of things changed in my life during blogging, bcoz of blogging, and the most bcoz of Foodiemonday event.

Here, We reached to 100th Foodiemonday Blogpost and its a big achievement itself. I cant believe it that we already on our 100th foodiemonday blogpost. I am proud of myself to achieve this goal in my blogging career. Its our Golden anniversary and We all will take you on a tour of our Foodiemonday journey. Take a look of the collection of my recipes which I did publish during my Foodiemonday bloghop journey.

1) Eggless Chocolate Mousse

2) Mini Bread Pizza

3) Mini Ghevar with kesar Rabdi 

4) Coconut and Khus Cooler 

5) Makhni Daal

6) Coconut Sandwich

7) Saffron Flavored Dryfruit Rice

8) Sponge Rasgulla

9) Eggless Mango Tiramisu 

 10) Cherry and Nuts Brown Rice Kheer 

11) Jhal Muri  

12) Besan Gatte ki Curry

13) Chocolate Cake Balls 

14) Strawberry Cream Dessert

15) Go Green Sizzler

16) Nutella Chocolate Dessert

17) Watermelon and Mint Salad

18) Baked Donuts 

19) Mango Mastani


Monday, 3 July 2017

Achaari Gobi

Indian cuisine encompasses a wide variety of regional and traditional cuisines native to India. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religious and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies, And vegetables are the most important in any Indian dish.

Cauliflower is a cruciform vegetable flower head. It is very similar to broccoli, but with a different flavor. Cauliflower is naturally light green, but will be white if it is kept from the sun. Normally this is done by tying the leaves over the flower head. A purple variety of cauliflower is sometimes available that turns blue when cooked. It's great for novelty value, but tastes slightly bitter. Cauliflower is useful as generic vegetable matter, because few people have a strong opinion for or against it. Cauliflower tends to have a bland flavor on its own, and can thus absorb a variety of other flavors. Common ways to eat cauliflower include: 1) overcooked and mushy, with a thick covering of cheese sauce 2) raw or steamed, in salads or with salt 3) cooked as part of a soup or mixed vegetable dish 4) roasted, with the head broken into florets, tossed with olive oil, salt, and pepper, and put in a roasting pan in a oven for 35-40 minutes. Sometimes cauliflower is pickled, typically to be sold with pickled onions and pickled cucumbers. This time we Foodiemonday people came with the theme of Flowerrecipes. and I choose the famous Achaari gobi recipe to share with you all.

Achaari Gobi is dish with a different and delectable taste. Those who love eating gobi, will definitely relish eating this dish as well. The cauliflower florets are sautéed in achaari masala until soft and tender.  Cauliflower may not seem too appealing and a great pick in the culinary world but I do often include this veggie every now and then. I keep looking for making the best use this veggie and the end results is always worth the sweat. I followed this recipe from Nishamadhulika's website. Its an easy recipe to follow and you can enjoy it with Roti or paratha or with poori too. check out the recipe below :)


    500 gm Cauliflower
    1 Cup Green peas
    2-3 tbsp Mustard oil
    2 Green chilly (finely chopped)
    1 inch piece Ginger (grated)
    1 pinch Asafoetida
    1/2 tsp Cumin seeds
    1/2 tsp Mustard seed
    1/4 tsp Fenugreek seeds
    1/4 tsp Turmeric powder
    1/4 tsp Red chilly powder
    1/4 tsp Garam masala
    1 tsp Coriander powder
    1 tsp Fennel powder
    1/2 tsp Mango powder
    1 tsp Salt


    1. Cut off the stalk from cauliflower and make florets.
    2. Place the florets in warm water and Keep them aside for 5 minutes and then wash thoroughly.     Soaking florets in warm water with salt helps remove any kind of bacteria and impurities.
    3. Take out florets from water and wash them thoroughly.
    4. Now coarsely grind fenugreek seeds, cumin seeds and mustard seeds in a mixture jar.
    5. Heat some oil in a pan. Add coarsely ground spices and Asafoetida in the oil and sauté for few minutes. Now add chopped green chilly, ginger paste, turmeric powder. After sautéing for while add washed cauliflower florets and Green peas mix nicely.
    6. Then add salt, red chilly powder and coriander powder into it. Stir the florets with help of a spatula and sauté for 2-3 minutes with spices.
    7. Now add 2-3 tbsp of water in the sabzi. Mix it well. Cover and cook on low flame for another 4-5 minutes. Check later.
    8. Open the lid, stir the sabzi with spatula, cover again and cook for 4 more minutes. Sabzi is ready.
    9. Add mango powder, Garam masala and green coriander in the Sabzi and mix all ingredients nicely.
  10. Transfer the sabzi in a serving bowl. Achari Gobi Sabzi is now ready. serve this luscious Achari Gobi with parantha, naan, chapatti and poori and relish eating.

Monday, 19 June 2017

Aloo Masala Sandwich

Ramadan also romanized as Ramazan, Ramadhan, or Ramathan) is the ninth month of the Islamic calendar, and is observed by Muslims worldwide as a month of fasting to commemorate the first revelation of the Quran to Muhammad according to Islamic belief. This annual observance is regarded as one of the Five Pillars of Islam. The month lasts 29–30 days based on the visual sightings of the crescent moon, according to numerous biographical accounts compiled in the hadiths.
The word Ramadan comes from the Arabic root ramiḍa or ar-ramaḍ, which means scorching heat or dryness. Fasting is fardh (obligatory) for adult Muslims, except those who are suffering from an illness, travelling, are elderly, pregnant, breastfeeding, diabetic, chronically ill or menstruating. Fasting the month of Ramadan was made obligatory during the month of Sha'ban, in the second year after the Muslims migrated from Mecca to Medina. Fatwas have been issued declaring that Muslims who live in regions with a natural phenomenon such as the midnight sun or polar night should follow the timetable of Mecca, but the more commonly accepted opinion is that Muslims in those areas should follow the timetable of the closest country to them in which night can be distinguished from day.

While fasting from dawn until sunset, Muslims refrain from consuming food, drinking liquids, smoking, and engaging in sexual relations. Muslims are also instructed to refrain from sinful behavior that may negate the reward of fasting, such as false speech (insulting, backbiting, cursing, lying, etc.) and fighting except in self-defense. Food and drinks are served daily, before dawn and after sunset, referred to as Suhoor and Iftar respectively. Spiritual rewards for fasting are also believed to be multiplied within the month of Ramadan. Fasting for Muslims during Ramadan typically includes the increased offering of salat (prayers), recitation of the Quran and an increase of doing good deeds and charity. Ramadan is a time of spiritual reflection, improvement and increased devotion and worship. Muslims are expected to put more effort into following the teachings of Islam. The fast begins at dawn and ends at sunset. In addition to abstaining from eating and drinking, Muslims also increase restraint, such as abstaining from sexual relations and generally sinful speech and behavior. The act of fasting is said to redirect the heart away from worldly activities, its purpose being to cleanse the soul by freeing it from harmful impurities. Ramadan also teaches Muslims how to better practice self-discipline, self-control, sacrifice, and empathy for those who are less fortunate; thus encouraging actions of generosity and compulsory charity.

It becomes compulsory for Muslims to start fasting when they reach puberty, so long as they are healthy and sane, and have no disabilities or illnesses. Many children endeavor to complete as many fasts as possible as practice for later life. Each day, before dawn, Muslims observe a pre-fast meal called the Suhur. After stopping a short time before dawn, Muslims begin the first prayer of the day, Fajr. At sunset, families hasten for the fast-breaking meal known as Iftar.

In the evening, dates are usually the first food to break the fast; according to tradition, Muhammad broke fast with three dates. Following that, Muslims generally adjourn for the Maghrib prayer, the fourth of the five daily prayers, after which the main meal is served.

Social gatherings, many times in a buffet style, are frequent at iftar. Traditional dishes are often highlighted, including traditional desserts, and particularly those made only during Ramadan. Water is usually the beverage of choice, but juice and milk are also often available, as are soft drinks and caffeinated beverages.

In the Middle East, the iftar meal consists of water, juices, dates, salads and appetizers, one or more main dishes, and various kinds of desserts. Usually, the dessert is the most important part during iftar. Typical main dishes are lamb stewed with wheat berries, lamb kebabs with grilled vegetables, or roast chicken served with chickpea-studded rice pilaf. A rich dessert, such as luqaimat, baklava or kunafeh (a buttery, syrup-sweetened kadaifi noodle pastry filled with cheese), concludes the meal.

Over time, Iftar has grown into banquet festivals. This is a time of fellowship with families, friends and surrounding communities, but may also occupy larger spaces at masjid or banquet halls for 100 or more diners. For our 97th #Foodiemonday bloghop event we are back with the theme of  #Ramadanspecial and these mouthwatering Aloo masala sandwich is the perfect option to serve your family in Iftar time.

A tasty aloo masala packed between slices of bread lined with tongue-tickling chutney, the Masala Sandwich is surely one sumptuous snack that will keep you going for an hour or two. You can Toast it in a sandwich toaster. It is a typical trademark of street-side food. Check out the recipe below and Enjoyy!!! Ramadan Kareem :)


For The Aloo Masala
2 tsp oil
1/2 tsp mustard seeds
6 to 8 curry leaves 1 cup boiled, Peeled and mashed potatoes
1/4 tsp turmeric powder
1 tsp green chili paste
1 tbsp finely chopped coriander
salt to taste

For the Garlic Chutney
1 1/2 cups roughly chopped coriander
1/4 cup freshly grated coconut
1 tbsp chopped spinach
1 tbsp roughly chopped garlic
2 tbsp roughly chopped green chilies
Salt to taste
A few drops of lemon juice
1/4 cup water
Other Ingredients
8 bread slices
8 tsp butter
8 tsp garlic green chutney
1 tsp Sandwich masala
8 sliced onions
12 tomatoes slices
3 tsp butter for brushing and greasing

For Serving
Tomato ketchup
garlic green chutney


1. Heat the oil in a deep non-stick pan and add the mustard seeds.

2. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few second.

3. Add the potatoes, turmeric powder, green chili paste, coriander and salt, mix well and cook on a medium flame for another minute.

4. Divide the aloo stuffing into 4 equal portions and keep aside.

5. Apply 1 tsp of butter and 1 tsp of garlic green chutney on each bread slice and keep aside.

6. Place a slice of bread, with the buttered side facing upwards, on a clean, dry and flat surface.

7. Place one portion of the aloo masala and spread it evenly over it.

8. Arrange 2 onion slices, 3 tomato slices over the stuffing and sprinkle ¼ tsp of sandwich masala evenly over it.

9. Cover it with another slice of bread, with the buttered side facing downwards and press it lightly. Spread ¼ tsp of butter evenly over the bread slice.

10. If you want to toast the Sandwich Grease a sandwich toaster on both the sides using ½ tsp of butter.

11. Place the sandwich in the sandwich toaster and cook on a medium flame, till it turns brown and crisp from both the sides.