Friday, August 29, 2008

My lil one loves pizza

I had this premade pillsbury dough in the fridge and decided to use it today.I looked into Jessica Seinfeld's cookbook and decided to use her method of pureeing veggies and sneaking them in.My son loves pizza and nowadays refuses to eat any veggies or fruits in their true form.This pizza is a lifesaver for me.He loved it so much that I barely got to taste it myself.But from what I tasted, this is one delicious pizza .

Preheat oven to 425 deg F
1 cup frozen shopped spinach microwaved for 3 mins and pureed.
store bought pizza sauce
mozzarella cheese

roll out the dough into desired shape.I used 1/2 the dough.
Spread the pureed spinach
spread the tomato sauce
top with the cheese
Bake for 10-14 mins
Enjoy !

Thursday, August 14, 2008

Sabudana Khichdi

I love love love Sabudana Khichdi.I like it only my way.It is so easy to make and so delicious.

1 1/2 cup Sabudana
4/5 green chillies finely chopped
2 tsp Cumin seeds
Handful Peanuts
2 Potatoes boiled (I wrap the chopped potatoes in cling wrap and cook in the microwave for 5 mins)
Salt to taste
Coriander leaves chopped for garnish

Soak the sabudana in just enough water to cover it for an hour.
Drain it and keep it in the strainer for another hour.
Heat oil in a large vessel.
Add cumin seeds and green chillies.
Add peanuts and saute till nicely brown
Add the boiled potatoes and salt and mix well
Once the potatoes are crisp, add the sabudana.
Stir for 5 mins .
Garnish with coriander and lime juice.

I like to eat it with some curds

Friday, August 8, 2008

Kathrika Pitla (Eggplant Coconut Curry)

This is another recipe I have tried from The Budding Cook within the same week. It came out so good.I made it for the breakfast club my husband belongs to (yeah yeah his club and I cook) and I got fantastic feedback from everyone.Thanks again Budding Cook.This is her recipe.

6-7 brinjals, cubed and placed in a bowl of salted water to prevent discoloration.
A big ball of tamarind soaked in hot water
1-2 tsp brown sugar or jaggery (optional)(I did not add it)
½ cup cooked toor dal/split pigeon peas

For roasting and grinding:
1 Tbsp oil
1 Tbsp urad dal/white lentils
1 Tbsp chana dal/split chickpeas
1 ½ Tbsp coriander seeds
5-8 red chillies
2-3 Tbsp coconut

For seasoning:
I Tbsp Oil
½ tsp mustard seeds
½ tsp urad dal/white lentils
4-5 curry leaves
A pinch of asafoetida

Cook the eggplant cubes with some salt in the tamarind extract. Add the jaggery. Cook till eggplants are soft.

Add the roasted and ground spice mixture to the cooked eggplants and cook on medium heat for 2-4 minutes.

Add the cooked dal to the above mixture. Add desired amounts of water depending on the consistency required. Cook for 5 minutes or so. Bring to a boil and turn off the heat.

In a small pan, heat the oil and add all the ingredients for seasoning. Pour the seasoned oil over the pitla.

This went very well with the Ven Pongal I had made for the club.

Wednesday, August 6, 2008

Egg Curry

I had bookmarked this recipe for Egg Curry by The Budding Cook a long time ago and always meant to try it. Tonight I did try the recipe and it worked for me. I like the flavour of the curry and enjoyed it with rice.

I used the exact recipe as Budding Cook .The only thing I did different was I added the tomato paste with the sauteed onions and tomatoes and boiled it well before pureeing it and then gave the puree a boil with the spices and the eggs.


6 hard-boiled eggs
3 onions chopped
2 tomatoes chopped
2 Tbsp tomato paste
1/2 tsp ginger-garlic paste
5-6 green chillies, chopped finely
1 ½ tsp coriander powder
1 tsp garam masala powder
Coriander leaves for garnishing
Salt to taste

Seasoning :
1 Tbsp oil
1 tsp cumin seeds

Heat oil in a pan & add the cumin seeds.
Add the ginger-garlic paste ,green chillies and chopped onions. Saute till the onions are tender.

Add the chopped tomatoes
Add the tomato paste and 1/2 cup water.
Boil and grind in mixer.

Add the ground paste into a pan.
Add the coriander powder, garam masala and salt.
Add the boiled eggs and cook for 15 mins on medium.

Garnish with chopped coriander leaves.
Enjoy hot with rice.

Friday, August 1, 2008


3 cups raw parboiled rice
1 cup urad daal (whole black gram lentil)
1 tsp fenugreek seeds

Soak rice in double the quantity of water.
Soak the urad daal and fenugreek seeds in 2 cups water.

Soak the above for 6 hours
Grind the rice first until coarse.
Then grind the urad.
Mix the rice with the urad and add about 1 1/2 tsp salt.
Keep it in a warm place overnight (atleast 8 hours).
The dough will rise to double its original consistency.

Heat oil on a pan
Add the dosa batter and spread on pan.
Flip the dosa over after a minute.
Serve with chutney powder.

Garlic Rasam

This recipe has been given to us by our good friend Ani.His aunt visited him a couple of years ago and we got to eat her deliciously cooked south indian fare.This is her recipe.


4 cups water
1 tbsp tamarind paste
1/4 cup chopped coriander leaves
1 sprig (about 7) curry leaf
6 pods garlic crushed
1 tomato chopped
1 1/2 tsp cumin-pepper powder (Grind equal quantity black pepper and cumin seeds)

1 tsp asafoetida powder
1 tsp salt
1 tsp red chilli powder (I use 1 tsp rasam powder instead)


1 tsp ghee
1 tsp mustard seeds
1 tsp urad daal (black gram lentil)
1 red chilli

Method :

In a pan, take 4 cups water.
Add the tamarind paste, cumin-pepper powder,coriander leaves , curry leaves and crushed garlic.
Add the asafoetida, tomato ,salt and chilli powder
Heat on medium flame till the aroma of tamarind is gone .(about 10 mins)

Add a cup of water and give a boil.
Add the seasonings and serve hot with rice.