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So whether you eat or drink or whatever you do, do it all for the glory of God.~ 1 Corinthians 10:31

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Posted by on Mar 5, 2012 in Indian, Snacks | 0 comments

Aloo-Chop

Aloo-Chop

Aloo chop ….hmmm…I don’t know why ‘chop’ is attached to this dish name,only potential reasoning I can think of it,’this dish is so YUMMY,people tend to ‘chomp’ it down quickly.Silly you think..’Aloo’ is hindi for ‘potato’.Growing up,my mom made it for us as evening snack.It is also one of the favorite thing to entertain with  your visiting neighbors and friends.Yup,part of Indian hospitality. Well,my Indian food loving friend Stacey came over for playdate and our plan was to make baked Samosa that day,we both have been talking about for so long.So we did but it wasn’t the winner surprisingly. I had little bit of filling left from Samosa’s but not enough dough to go around.Then I noticed I had two slices of bread left.Perfect I thought.And ‘Aloo Chop‘ came to life,more than a decade later,I got the chance to make it.Funny thing is, we ended up  liking it more than Samosas.So when we had playdate again,’Aloo chop’ is what we agreed on.It is less labor intensive then Samosa and really yummy.Try...

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Posted by on Mar 2, 2012 in Bread, Indian | 0 comments

Gobi Paratha

Gobi Paratha

Hmm….Gobi Paratha.I miss Indian breakfast.Most often my Mom made plain ‘Paratha’ with ‘Bhujiya’ for breakfast which we ate,right out from the stove.Very hot since we couldn’t wait .Subject to another post at sometime.If you are wondering what i am blabbing about,let me explain it word by word. Gobi – Hindi for ‘Cauliflower’.My all time favorite vegetable.And I am literally drooling as i type ,remembering my mom’s ‘Gobi-Aloo Sabzi’ on special occasions. Paratha (p-ra-ta) – Check it out in all details at this post.So ‘Gobi Paratha’ is essentially,a paratha made by stuffing the dough with very fine spiced cauliflower mixture. PrintGobi Paratha IngredientsFilling 1/2-3/4 cup of shredded cauliflower seasoning of choice(without salt) Dough 1.5 - 2 cup flour(I mixed All purpose and whole wheat ,equal portion) water Oil to shallow fry.InstructionsDough Mixing water to flour until the desired thick/non sticky ball is formed or you can use the stand mixer.I have always mixed tortilla dough using my hands.Let it rest for 5-10 mins. Follow the steps in Aloo Paratha Serve it with Sweet...

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Posted by on Mar 2, 2012 in Indian, Veggies | 0 comments

Indian green beans

Indian green beans

I love green beans.This is one vegetable,which I do not have to make  indistinguishable in order to be eaten.I think,green beans are very well liked American vegetable,next to  popular and healthy yet not well liked(among younger demographics esp.)Broccoli. What is called green beans here is what I have known as ‘French beans’ in India.I liked them a lot,the way my mom makes it and I guess the only way we made it.It is cooked in different ways here and I certainly do not like the most common way it is served ,that is boiled/steamed and sprinkled with salt and pepper,as if just out of can,microwaved and put on your plate.I know this tasteless version is healthy for you though. One striking difference I have noticed the way it is being prepared in restaurant here are ,they are not cut/broken into smaller pieces.They are cooked in one long piece,often.So now let me tell you how I made them.I really don’t know how much green beans I used.You will get the idea by...

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Posted by on Feb 15, 2012 in Indian, Legume | 3 comments

Dal Kicked up

Dal Kicked up

Dal aka Lentil is part of everyday Indian meal,usually served along with rice.It is very rich source of Protein.Since most of the Indians tend to be vegetarians,it is very essential element of the Indian meal.It usually makes it appearance as just ‘Dal‘ in North Indian meals or as ‘Sambhar‘ in South Indian and on festive occasions it takes the form of ‘Dal Makhani‘  or ‘Tadka‘.In many West Indian cuisine it is also used in dessert,as well as seasoning in deep South Indians cuisines. Mung Dal(deskinned) Being a north Indian,i grew up eating it in the simplest of form  served along with rice and vegetable side dish everyday and I must tell you I did NOT like them at all.Now I love them.There are varieties of lentils popular in India unlike what I have seen here in US superstore,usually very limited.Texture,size and of course taste decides how they will be used in dishes.Not one fits all. In our home,my husband doesn’t care for it much by itself,so I sneak it in rice !My daughter...

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Posted by on Feb 11, 2012 in Grains, Indian, NonVeg | 1 comment

Chicken and Shrimp Biryani

Chicken and Shrimp Biryani

Whenever I think about Chicken Biryani,I think of comfort food.The term ‘comfort food‘ I learnt again for me watching too much of food network shows.It has different meaning for everyone.It is something which doesn’t only warm up your belly,it warms up yours thoughts,just simple feel good.The food which makes you warm and happy.           I must admit,I did not grew up eating Chicken Biryani.I have list of comfort food which reminds me of my mom’s cooking and which I LOVE.Though as I moved around in India for study and work,I had close encounter with Biryani and fell in love with it.           However for a very long time,this remain to be a distant desire because traditionally Biryani is a long time intensive process,cooked in deep dutch oven,layered with rice and long marinated chicken,sprinkled with saffron water and sealed with dough,cooked over flame slowly.Oh I can smell the aroma and just writing the description makes me drool !!!Ever since,i have always been in search of making...

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Posted by on Feb 4, 2012 in Indian, Veggies | 0 comments

Baingan-Bhujiya

Baingan-Bhujiya

I remember my Mom with every Indian  meal i prepare.With this particular dish even more.She used to make this dish when she was in hurry,she had made ‘paratha’ for breakfast for us and this was the quick side dish to go with that,as it took less time to cook then most popular ‘Aloo Bhujiya'(sauted matchstick cuts potatos).I did the simplest version here. PrintBaingan-Bhujiya Ingredients1 Chinese Eggplant 1 Tomato chopped 1/2 Tablespoon oil Salt and Pepper to taste Seasoning 1/8 Teaspoon Cumin seeds 1/8 Teaspoon Red Chili flakes(optional) 2 Cloves of garlic crushed InstructionsSlice the eggplant in half and then slice each half in strips or discs. Add oil in pan. When oil is hot,add the seasonings and garlic. Once seasonings are blooming,Add the eggplants. Eggplants are like sponge.It quickly absorbs oil.It needs to be on medium high in the very beginning. You need to watch it in the beginning.if heat is low,it will start getting soggy and not brown.If you don't watch it ,it will burn. If you feel...

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