Gulab jamun

Gulab jamun a popular Indian sweet and undoubtedly has countless fans.I'm not sweet toothed but still wanted to make this yummy dessert and it turned out delicious.I'm glad that finally after a month of procrastination I finally got time to post this recipe.

Gulab Jam Mix - 1/2 packet(makes 15 -20 jamun's)
Milk - 4tsp
Oil - To fry
Sugar - 1cup
Water - 1cup
Ghee - 1tsp
Cardamom/Elaichi - 2(powder)
1.Mix gulab jam mix and milk to make a smooth dough(do not knead hard as you do for roti) and leave it aside for 15min.
2.After 15 min ,apply ghee to your hand ans make round balls of desired size and keep all the balls in a plate.Meanwhile heat oil on medium and start frying the jamun's and leave them in a tissue.
3.In a bowl add 1 cup water ,1 cup sugar and boil the water on medium flame for 10 min ,add a drop of lime juice and cardamom powder.Check the syrup consistency and add little water if required.
4.Add jamun's to the syrup and leave it on low flame for 2-3 minutes and switch off the heat.

Note:Once the oil is hot drop one ball and check if its raising after 2-3 seconds then the temperature is perfect to fry the jamun's,if the balls raise immediately then there is a chance that jamun's may turn dark outside and remain uncooked inside.
The size of the jamun's increases after mixing them with the sugar syrup.
Sending this to bookmarked-recipes-every-tuesday-event  hosted by Priya & Aipi.
Recipe source :Learned from sheela aunty my friend's mom, when she visited them this summer.

Simple & delicious aloo methi sabzi.I bought fresh methi/fenugreek from the Indian store over the weekend and decided to make aloo methi sabzi and poori's for brunch.It was an amazing combo.Here comes the recipe.
Aloo/potatoes - 4 (boiled and mashed)
Onion - 1
Methi/Fenugreek Leaves - 1/4 cup
Ginger Garlic Paste - 1/4 tsp
Turmeric Powder -1/4Tsp
Cumin seeds/Jeera - 1/4tsp
Spring Onion - 2tsp
Cilantro - To Garnish
Oil - 2tsp
Salt - Add according to taste.
Green Chillies - 2-3

1.Mash boiled potatoes and keep them aside.Chop onions,cilantro,spring onions,methi/fenugreek,green chillies.
2.Heat oil in a pan,add cumin seeds.Once the cumin seeds start to splutter,add chopped green chillies,onions and fry them for 5min.Add ginger garlic paste,turmeric and cook until raw smell of ginger goes away.
3.Add methi/fenugreek leaves ,spring onion and fry them for 3-4 min on medium-low flame.Now add mashed aloo/potato and salt,mix it properly and cook it covered for 5-8min on medium-low flame ,mixing occasionally.
4.Check for the seasoning ,add if anything is required.Garnish with cilantro switch off the heat,
Serve hot sabzi with poori/roti/rice.

Tawa Pulav

Thanks to Aipi of US Masala for sharing this wonderful recipe in her blog.First time when I was checking her recipes,shirish spotted this yummy rice and I tried it the next day it came out super delicious.She has a great collection of recipes in her blog.Now this pulav is one of our favorite.Aipi's tawa-pulao recipe .

Nutritional Value & Health Benefits:
Nutritionally, peppers vary depending on the variety and stage of maturity. In general, all peppers are a good source of vitamin A and C,the red ones are bursting with these two antioxidants. Antioxidants are a group of nutrients that neutralize free radicals in the body fluids reducing the risk of disease.A single raw red pepper, sweet or hot, can meet the daily requirements for two important antioxidants, vitamin A and C.
This recipe serves 2 people.
Cooked basmathi rice - 2 cups
Onion -1 small
Potato - 1/2
Spring Onion - 3tsp
Tomato - 1 small
Cauliflower - 1/2 cup
Bell Peppers -  1/2 cup
Ginger Garlic Paste - 1 tsp
Turmeric Powder - 1/4 tsp
Red Chili Powder - 1/2 tsp(add according to taste)
Cumin Seeds - 1/4 tsp
Cilantro - To garnish
Pav Bhaji Masala -1 tsp
Bay Leaf - 1(optional)
1.Wash and chop all the vegetables,keep them aside.
2.Heat oil in a non-stick pan.Add cumin seeds and allow them to splutter.Add onions and cook for 2-3 minutes.
3.Add turmeric powder,ginger garlic paste.Once the raw smell goes away ,add all vegetables and salt except tomatoes.Cook them for 4-5 min .
4.Add tomatoes cook for 2-3 min,then add red chili powder,pav bhaji mix and cook for 2 min.
5.Add the cooked rice and mix it gently and cook it covered on low flame for 5-6 min.
6.Add finely chopped cilantro and turn off the heat.

The yummy hot rice is ready to serve with raita or lemon pickle.

I love my ammama's (grand mother) hand made totakura/amaranth leaves curry.She prepares it authentic way,the addition of garlic gives that nice flavor.I prepare palakura/spinach curry in the same way.Here comes her recipe.

Nutritional values:Spinach nutrition is amazing. The calcium content in spinach strengthens bones.The A and C vitamins in spinach plus the fiber, folic acid, magnesium and other nutrients help control cancer, especially colon, lung and breast cancers. Folate also lowers the blood levels of something called homocysteine, a protein that damages arteries. So spinach also helps protect against heart disease.The flavonoids in spinach help protect against age related memory loss.
Spinach's secret weapon, lutein, makes it one of the best foods in the world to prevent cataracts, as well as age related macular degeneration, the leading cause of preventable blindness in the elderly. Foods rich in lutein are also thought to help prevent cancer.

Fresh or frozen, add these greens to your food menu as often as you can.
Spinach/Palakura - 1 packet
Onion - 1 small
Green Chili - 1 big
Garlic - 2 cloves
Cumin seeds - 1/4 tsp
Oil - 2tsp
Spring onions - 3tsp
Cilantro - to garnish
Coriander powder -1/4 tsp

1.Wash and cut the spinach/palakura,onions,green chillies,garlic,spring onions,cilantro .
2.Heat oil in a pan ,add jeera/cumin seeds.Once cumin seeds start to splutter ,add onion,green chili ,saute them until the onions are transparent.
3.Add turmeric/haldi ,mix and add chopped spinach/palakura .Saute it for 5 min,add salt and cook it covered for 8 min.
4.Add chopped garlic and fry the spinach for 5 min on medium flame ,switch off the heat.
Serve hot spinach/palakura with rice/roti.
Sending this to only-greens event hosted by Saraswathi and Pari.

Cabbage kofta curry ,a lip smacking dish.Who doesn't love to eat koftas in a rich creamy sauce .Back in India when mom used to prepare kofta curry ,I was more interested in eating koftas before even mom added them to the gravy .Those days were fun .Mom tried this recipe from a cooking show in TV ,and here comes her delicious recipe.
The Nutritional values of cabbage.

For Koftas:
I've a recipe posted in my blog for preparing koftas.Click on the link and you can see yummy kofta's recipe. For koftas preparation you can use any veggies of your choice.
Veggie koftas
For Gravy:
Tomato - 1
Onion - 1 Large
Spring onion- 3tsp(finely chopped)
Cilantro - to garnish
Coriander powder - 1/2 tsp
Oil - 3 tsp
Curd - 3tsp
Ginger garlic paste - 1tsp
Turmeric - a pinch
Salt - as per taste
Red chili powder - 1tsp
Cinnamon - small piece(optional)
Clove - 1(optional)

1.Dice the onions ,tomatoes .Heat a pan and add 1tsp oil ,once the oil is hot add onions,tomatoes and cook for 5-8 min on medium low flame .Switch off the heat and once the onion mixture is cold ,puree them.
2.Heat rest of the oil in pan ,add small piece of cinnamon,clove .Saute them for a min then add the onion tomato puree ,cook for 8-10 min on medium-low flame ,add ginger garlic paste .
3.Add red chili powder,salt,coriander powder and saute the mixture for 2-3 min .Add water/curd and cook it for 3-5 min .Check  the seasoning ,add if anything is required .Add little more water if you think the gravy is thick.Cook for 5 min on low flame and add koftas to the gravy garnish with cilnatro and switch off the heat.
If you are not serving the curry immediately then don't add koftas .Add 15-20min before serving.

Hot kofta curry can be served with rice/roti.

A simple but delicious rice dish.I prefer to make it with non-veg dish.This preparation is very similar to bagara rice.

Nutritional Value of Cumin Seed:
Cumin is small grayish brown seed of a plant of coriander family. It is spicy in taste and is used commonly for adding flavor to the food.Cumin is rich in potassium, phosphorus, magnesium, calcium and sodium. It has good amount of iron and small amount of zinc, copper, manganese and selenium.Cumin is rich in Vitamin A and choline. It has good amount of Vitamin C, E, niacin and has small amount of Vitamin K, B6, thiamin, riboflavin and flolate.100g of Cumin has 375 calories. Calories from fat are 186.
Health Benefits of Cumin: Cumin is good to cure digestive disorders and to detoxify the human body. It reduces the risk of stomach and liver tumors; it helps cure flatulence, indigestion, diarrhea, nausea, morning sickness, common cold . Cumin when boiled with water makes good tonic for heath.
Basmati Rice - 2 cups
Jeera - 1 tsp
Cinnamon stick - 1/2 inch
Clove - 1
Cardamom /Elaichi - 1(optional)
Onion - 1 small
Green chili - 1
Ginger garlic paste - 1tsp
Bay leaf - 1
Oil - 2tsp
1.Wash and soak basmathi rice for 30 min.
2.Slice onions,green chillies ,keep them aside.
3.Heat oil in pan ,add bay leaf,cinnamon,clove,cardamom,cumin seeds,once the cumin seeds splutter add onion,green chillies .Cook onion until its transparent,add ginger garlic paste and saute for 2-3 min.
4.Drain the water from rice add to the onion mixture ,add salt and saute the rice for 3-4 min on medium heat.
5.Add water and cook the rice until its done.I prefer open cooking but after adding water you can transfer into rice cooker .
Serve hot with any gravy of your choice .

Pesarattu is a very popular dish in Andhra pradesh ,served as breakfast and dinner in restaurants.This dish is prepared with whole moong dal/green grams.Telugu name for moong dal is pesarlu and attu is dosa ,very nutritious dish.Mom used to prepare this dish but not often.
After our wedding , we visited shirish's aunt and she served this combination of pesarattu and upma ,it was heavenly.I don't know the story behind the combination but its very famous in Andhra.
Coming to the nutritional values and recipe.

Nutritional value of Green Gram (Per 100 grams)
Energy : 30 calories
Protein : 3 grams
Carbohydrate : 6 grams
Dietary Fiber : 2 grams
The protein is especially rich in the amino acid, lysine, but it is somewhat deficient in sulphur-containing amino acids. The seeds are rich in calcium, phosphorous, magnesium, potassium, folate and other B Vitamins. They also contain appreciable amounts of Vitamin C.

Green gram/whole moong dal - 1 cup
Rice grains - 1 tsp
Ginger - 1 inch (add according to taste)
Salt - add according to taste
Green chillies - 3(add according to taste)
Oil - 4-5 tsp
Onion - 1/2 small(finely chopped)
1.Wash and soak whole moong dal,rice grains  for 5-6 hrs or overnight.
2.Grind the moong dal,rice with little water,ginger,green chillies.Keep the ground mixture aside in a bowl.
3.Heat a non-stick pan ,once the pan is hot take a spoonful of batter and spread the batter into a small circle pf desired size as you do it for dosa. Add chopped onion if you like the taste ,add oil on the ends of the pesarattu and cook it until its golden brown.Flip it and cook for 2 min on medium flame and serve hot.
Can be served with upma and any your choice of chutney/pickle.

Had this soft pesarattu for breakfast on cold rainy day with a cup of coffee .

Keema/minced meat one of my all time favorite dish ,my mom is the very good at preparing this dish.After seeing the minced meat in store,one day I asked my sister how do you cook it because I found it weird they looked like noodles.She laughed and said you just thaw ,clean and you are all set to go.She taught me how to prepare this delicious dish.My sis is an amazing cook.Here comes her recipe,quick ,easy to prepare, very nutritional.Posted the nutritional values in the lamb chops post.
This is how raw minced meat looks(lets be frank here ,when you saw it the first time you felt the same like I did right "noodles" in red color) .

Minced meat - 1lb
Onion - 1 large
Green chili -1
Kasuri methi - 1/2 tsp
Mint - 2-3 leaves
Cilantro/coriander - to garnish
Ginger garlic paste - 1tsp
Oil - 3tsp
Red chili powder - 1tsp
Salt - add according to taste
Cinnamon - 1/2 inch piece
Cloves - 2
Cardamom/Elaichi - 1
Tomato -1/2 small(optional)
1.Wash the minced meat and keep it aside.
2.Chop onions,green chillies,mint,cilantro,tomato ,keep them aside.
3.Heat oil in a pan,once the oil is hot add cloves,cardamom,cinnamon and saute them after a min add green chili ,onion .Cook onion until they are golden brown in color and add ginger garlic paste .
4.Add tomato and cook it until its soft ,add red chili powder,salt,garam masala,meat masala powder.
5.Add minced meat(once the meat is thawed and washed it becomes soft,add to the onion mixture and cook it) and mix it .Cook it on medium heat for 2-3 min .Close cook it for 10-15min on medium-low heat,add kasuri methi and cook for 2min .
6.Add cilantro and switch off the heat.
Serve hot with roti/steamed rice.

Note:Add little oil as the meat oozes out oil.

Vermicelli Upma

Deciding on the menu for breakfast is always tough,this one is a variation from regular breakfast. From my childhood I always liked it ,mom prepares delicious vermicelli/semia upma . Here is her recipe.
Vermicelli - 1 cup
Onion - 1/2 small
Green chillies - 2
Peanuts - 2tsp
Spring onion - 2tsp
Cilantro - 2tsp
Oil - 2tsp
Cumin seeds -1/4tsp
Mustard seeds - 1/4tsp

1.Heat oil in a pan ,add mustard seeds,cumin seeds,peanuts and once they splutter add green chili,onion,spring onion.Fry the onions until they are transparent .
2.Add vermicelli ,salt and roast for 5 min on medium-low flame and add water.I use 1:1 ratio,if you like your upma to be soggy you can add more water.
3.Cook it for 5-8 min on medium-low heat .Garnish with cilantro & switch off the heat.
Serve hot vermicelli/semia upma  with any choice of pickle or semia by itself also tastes great.

Note:Can add tomato and any choice of veggies .

Everybody is very health conscious these days and started including lots of greens and fresh veggies into their diet be it salad,soups etc.Every news paper has special articles on healthy eating and also providing the nutritional values and benefits which is very helpful.
Coming to the recipe wanted to make something different today which included many veggies, so tried these delicious koftas, can also be called as cutlets.

Cabbage - 1cup(finely chopped)
Cilantro - 1/2 cup(finely chopped)
Spring onion - 1/2 cup finely chopped
Potatoes - 2 small
Bread crumbs
Bread - 2 slices(optional)
Red chili powder -1/2 tsp
Salt - add according to taste
Ginger garlic paste - optional
Green chillies - 2 finely chopped
Oil - for frying
Corn flour - 2tsp
Kasuri Methi - 1/2 tsp (optional)

1.Boil the vegetables(any veggies of your choice,I used cabbage,potatoes)and squeeze out the excess water ,keep them aside(can use the remaining water if you are making kofta curry) . In a large bowl mix all the vegetables,along with boiled & mashed potatoes.
2.Add bread slices(dip in water & squeeze),garam masala,salt,red chili powder,green chillies,spring onion,cilantro,cornflour/besan/maida(I used corn flour) and mix nicely if the mixture is sticky refrigerate it for 10min.
3.Heat oil ,make patties of desired size roll them in bread crumbs and fry in medium flame until they are golden brown in color.
Pan fry:
1.Make the patties and shallow fry them with little oil on each side in a wide pan.
Oven method:
1.Make all the patties and bake them at 300 degrees for 10-15 min ,flip them occasionally.

Hot koftas can be served with tomato ketchup/green chutney.
Note: Using bread is optional ,I read it some where and wanted to try so used them .The koftas/cutlets came out very soft.

Beans fry

Beans is also one veggie which I never wanted to try ,after coming to US tried cooking it one day and developed some taste and started eating this green guy.Coming to the recipe.

Nutritional values:
This food is low in Saturated Fat and Sodium, and very low in Cholesterol. It is also a good source of Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Protein, Vitamin C, Thiamin, Riboflavin, Niacin, Folate, Copper and Manganese.
Beans - 1lb
Onion -1small
Green chili - 3
Oil - 2tsp
Coriander/Cilantro - finely chopped to garnish
Spring onion - 2tsp (optional)
Garlic - 2 pods
Cumin seeds - 1/2 tsp
Coconut powder - 1/2 tsp(optional)
1.Wash and cut the beans,green chili,onion,cilantro,spring onions,garlic finely.
2.Boil the beans for 5-8 min.
3.Heat oil in a pan and add cumin seeds once they splutter add chopped green chillies,onions,garlic and fry until the onions are transparent.
4.Add turmeric ,spring onions mix it and cook for a min then add beans ,salt and cook on medium-low for 8-10min.Add cilantro,coconut powder, check for the seasoning add if anything is required,cook for 5 more min on low and switch off the heat.
Hot beans sabzi is ready to serve with rice/roti.

Bhindi/okra also called as lady finger not sure what's the story behind that interesting name.Bhindi sabzi can be prepared in many ways ,mom prepares this delicious version and here comes the recipe.

Nutritional Value
It is low in Sodium, Saturated Fat and Cholesterol, thus, an ideal diet for consumption
High in Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, thiamin, Vitamin B6, Folate, Calcium, Magnesium, Phosphorus, Potassium, Manganese, Protein, Riboflavin, Niacin, Iron, Zinc and Copper.
1.The superior fiber found in okra helps to stabilize blood sugar as it curbs the rate at which sugar is absorbed from the intestinal tract.
2.Okra's mucilage not only binds cholesterol but bile acid carrying toxins dumped into it by the filtering liver.
3.To retain most of okra's nutrients and self-digesting enzymes, it should be cooked as little as possible, e.g. with low heat or lightly steamed.

Okra - 1lb
Onion - 1 medium
Spring onion - 2tsp(finely chopped)
Green chili -2
Red chili powder -1/2 tsp(Add according to taste)
Garlic - 3 pods(finely chopped)
Cilantro - to garnish(finely chopped)
Cumin seeds /Jeera - 1/4tsp
Oil - 3tsp
Tomato - 1/2 small
Salt - Add according to taste
1.Wash and pat dry the okra .Slit them lengthwise and microwave them for a min(use micro wave safe bowl).
2.Slice the onion finely length wise ,green chillies,cilantro,garlic,spring onions,tomato.
3.Heat oil in a pan ,add cumin seeds once they splutter add garlic,onion,green chili and saute them until the onions are transparent.Add spring onion,okra saute them in oil for a min or 2 and add salt mix and cook the okra covered for 5 min on medium low heat.
4.Once the okra are little cooked(do not over cook) add tomato,red chili powder and open cook it for 5-8 min ,add cilantro and turn off the heat.

Hot Okra masala sabzi can be served with roti/rice.
Sending this recipe to  Say "Thank You Mom" Event event hosted by satya.Thanks to my friend tahemeem for sharing this event link with me.

Note:"Avoid cooking okra in pans made of iron, copper or brass for their chemical properties turns the fruit black." I read this on a web page, but don't have any direct experience with okra turning black this way. If anyone disagrees this please let me know.

Egg Burji

One of my favorite,the easiest yet super yummy dish, I think no body can go wrong preparing this.Can be prepared in many different ways ,here come the version which I've learned from my husband.

Eggs - 6
Onion - 1 big
Green Chillies - 6-7
Salt - Add as per taste
Red chili powder - 1 spoon(add according to taste)
Oil - 5-6 tsp
Masala powder - 1/4 tsp(meat masala optional)
Cilantro - to garnish

1.Wash and cut green chillies into small pieces,chop onion,cilantro.Keep them aside.
2.Break the eggs and beat(using a whisk or electric blender) them with salt and red chili powder,a tsp of water(for fluffy egg).
3.Take a deep pan/skillet ,heat oil and add onion,green chillies fry them until the onions are 40% cooked and then add salt,masala powder,little red chili powder and mix it.
4.Cook onions for 2-3 more min and add egg mixture(while adding egg oil should be hot) ,wait for 2min .When you see bubbles on the egg mixture start mixing it and divide the egg into desired size pieces.
5.Cook for some time add cilantro and serve hot with roti/rice.

Note: Using deep pan skillet instead of flat pan makes fluffy omlette chances of egg mixture spreading around is less .Pour in eggs hot, lifting edges into center allowing uncooked egg to reach pan this way egg gets cooked completely and also you can enjoy it thick & fluffy .


Nothing beats poori,this is one dish I think everybody enjoys & don't mind to eat it anytime be it breakfast,lunch or dinner.Very easy to prepare and very filling .

Wheat flour - 2 cups
Salt - A pinch(optional)
Oil - to fry
Dough preparation:
1.Mix wheat flour & salt in a wide bowl and slowly add water and mix the dough.
2.Knead the dough for couple of min until its soft and leave it aside for 10-15 min.
Poori Preparation:
1.Take the dough and divide it equally into desired size balls.With the help of rolling pin roll the balls into circles and leave them in a plate or paper.
2.Heat the oil in a deep kadai/pan on medium high ,once the oil is hot fry the pooris(after dropping the poori n oil wait for few seconds & press it a little with the spatula,be careful don't spill the oil) and leave them on tissue.

Serve them hot with any gravy/dal.I've served them with choley , yummy !!
Note: The dough need not be very soft ,if the water moisture is more pooris tend to absorb more oil .For frying deep kadai helps pooris puff up.Can also prepare pooris by adding all purpose flour/maida & wheat flour in equal proportions.

Rava Dosa

Rava dosa our favorite breakfast,very easy to make them,its very popular in south India.My mother-in-law is an expert in making them,earlier I used to make rava dosa but this summer she taught me few tricks and my dosas nowadays are turning out super yummy.And here comes her recipe.

Rice flour - 4 tbsp
Semolina/sooji(upma rava) - 4 tbsp
Maida/All purpose flour - 1tsp
Cumin seeds/Jeera- 1tsp
Ghee - 2tsp
Red chili powder - 1/2 tsp(add according to taste)
Salt - Add according to taste
Onion - finely chopped 1/2 cup (optional)
The proportions always vary & few people use curd(can use it while mixing the batter),this is the version I prepare.

1.Mix rice flour,maida,rava,jeera,red chili powder,salt in a wide bowl and slowly add water and make a thin batter.Leave it aside for 10 min.
2.Heat the pan on medium high flame ,meanwhile take a small glass/ladle or container and mix the flour nicely .Once the pan is hot ,take one ladle full of batter and spread on the pan starting from the sides and finishing off in the middle , rava dosa cannot be spread like ordinary dosa.Add onions and cook.
3.Add little oil or ghee on the sides and let it cook until the sides of dosa start coming up . When it becomes golden brown flip it.

Hot rava dosas are ready to serve and athamma serves it with allam(ginger) pachadi and ghee.

Note: The pan should be very hot before making dosas.While pouring the batter you have to place the ladle at least 4-6 inches high from the pan ,so that the batter spreads evenly and do not try to fill in the holes in middle unless they are very big.
Adding cumin seeds gives a nice flavor.

Sending this delicious recipe to  bookmarked-recipes-every-tuesday-event  hosted by Aipi & Priya.

Mutton Biryani

Mutton biryani this recipe reminds me of my first Florida trip to my sister's place.One of shirish's cousin who stays there invited us for lunch ,she prepared biryani and trust me it was just heavenly one of the best biryani I ever ate in my life . Here is the recipe.

Mutton  -3 pounds
Curd  - 1 cup
Lemon  -3
Sahijeera - 1 tsp
Cinnamon - 1/2 stick
Cardamom - 3
Clove - 4
Biryani Masala  -7tsp(add according to taste)
Mint - 1 cup
Coriander/Cilantro - 1cup
Green chillies - 4-5
Fried onion - 1 cup
Salt - 2 tsp(add according to taste)
Red chili powder - 2 tsp
Basmati rice - 6 cups
Color - A pinch(optional)

1.Soak basmati rice for at least 30 min.
2.Chop mint,coriander,slit the green chillies,fry onions if you don't have store brought fried onions.
3.Pressure cook mutton with curd,shan bombay biryani masala,red chili powder,green chili powder,salt,chopped mint&cilantro.
4.Boil water in a wide bowl add salt,lemon,clove,cardamom,shahijeera . Once the water starts boiling(check the seasoning ,add if salt is required) add rice and cook the rice until its 60% done .Strain the rice .
5.Pre-heat the oven to 425 degrees and meanwhile take a microwave safe pan and grease the pan with oil/ghee .
6.Add half mutton ,spread rice on the mutton ,add fried onion,cut green chili,mint,cilantro and start the second layer by spreading the mutton and add rice on top of mutton &pour the remaining mutton gravy if anything is left over(don't add too much gravy ,biryani may become soggy) add the remaining fried onion,green chili,mint,1tsp lime juice,color and cover the pan with aluminum foil and cook it for an hour in the oven.
7.Switch off the oven and enjoy the hot biryani with raita or mutton shorva or any gravy of your choice.

A very common reason that most of the women give for their weight is that they don't get enough time to do any exercise. While many do change their routine, but for some women it's really hard to do so. The kitchen can be one of the best places to add some basic exercise as women, especially housewives, spend a lot of time in the kitchen, taking care of the food habits of the entire family.
Cooking in itself is a good way to burn more calories than when you eat at a restaurant or order a take-out. While you cook, you usually lift heavy pots and pans, stand a lot and move around the kitchen. Here are some things that you can do in your own kitchen and turn cooking in to a good workout!

1.Store smartly: Keep the frequently needed items (like spices, salt and sugar jars or cooking utensils) either in the upper shelves or lower shelves rather than keeping them at hand and eye level. You would have to stretch as you reach up or squat down every time you need these items. While picking items from lower shelves, avoid bending over at the waist to protect your lower back. Instead squat down by bending your knees slowly while keeping your back perfectly straight. This will give a good workout to your upper leg muscles (quadriceps and hamstring) and buttocks. While reaching for the items in the upper shelf, stretch slowly and rise up onto your toes. This will give a good workout to your calves. You can also make it a habit to do 5 repetitions of these calf raises or squats each time you reach for something high or low.

2.Toss your food: Toss food instead of stirring it. This way you can spend more calorie as it takes a lot more strength than mixing the food around with a spoon. Also, it works out your arm and shoulder muscles. Pick up the pan by its handle and toss the ingredients in the air. But make sure that you don't toss it too high for safety purpose.

3. Avoid using electric mixer: Whenever possible, use a whisk instead of an electric mixer. Hand whisking (like when whisking egg or curd) is a great exercise for your arm muscles. Similarly, you can use manual grating rather than using a mixer grinder whenever possible, like while grating tomato for a vegetable puree. Again, it will be a good workout for your arm muscles.

4.Turn kneading into a workout: Use both your hands while kneading the dough or mashing potatoes. This is a good exercise for your arm muscles. Also, knead for a little extra time; the dough will be softer as well as you will spend more calories kneading.

5.Use heavier utensils: Use a heavier knife or a cleaver while cutting/chopping your vegetables to give your hands, forearms and wrists a good workout. Also, if possible, try using heavier utensils like cast-iron frying pan and soup pots while cooking as they are much heavier to lift, giving you a better workout.

6.Improve your balance: While cooking, try balancing on one leg by raising one foot off the ground and hold for 5 to 10 seconds. Repeat with other leg. If you don't feel much stable, hold onto the countertop.

7.Use the wait time: While you are waiting for the milk to boil or the pressure cooker to whistle, don't just stand there waiting. Rather you can do on-the-spot jogging or neck and arm rotation exercises. You can also do counter push-ups by positioning yourself about two feet from the countertop and placing both hands on the counter. While on this postition, slowly lean in till your chin is just above the countertop. Now, push with your arms to lift back up and repeat. This is just like a normal push-up but easier. Remember to keep the floor dry so your feet won't slip.

An oldie, but a goodie - use cooking spray on plastic containers to prevent stains from tomato sauce, chili, or any sauce that might stain your tupperware.

My first award "The Versatile Blogger Award" its amazing ,feels so good to receive an award .I would like to thank shobha for passing this award to me, thanks for your encouragement dear.
Shobha has an amazing collection of recipes , you can visit her blog .
A special thanks to all my friends & followers for supporting & encouraging me .


Dosas for us are my friend roopa's hand made , she makes amazing dosas in the world.She moved to Canada now ,so if I want dosa have to make my own , no one to pamper now .
I know the recipe but I don't have an Indian grinder, so the dosas never turned out as roopa's dosas ,batter was not very soft.Last week I was going through "Taste as you Cook" blog and saw dosa recipe ,puspha mentioned that we can use Idli rice instead of rice , that made me make dosas and they turned out delicious.Thanks to pushpa for sharing this recipe.

Urad dal - 1 cup
Idli rice - 5 cups
Poha - handful
Tuvar dal - 2tsp
For batter:
1.Soak urad dal & idli rice for 6-8 hours .
2.Grind them to a smooth paste and let it ferment overnight.
1.Mix the fermented batter ,add salt .Heat pan and spread the dosa batter evenly to a circle add oil/ghee .Cook it till its brown in color and flip it .

Hot dosas can be served with any pachadi/pickle or podi of your choice.

Note:Shhh don't tell anybody revealing the secret behind crispy dosas is adding poha(for soft dosas) & tuvar dal(for nice color and crispness).
While spreading the batter, if pan is very hot the dosa doesn't come nicely so before making dosa if you have electric stove make sure you take the pan off from the heat and spread the batter and then cook it.Life is easy for those who have gas ,you can just simmer the gas.

Sending this to Bookmarked Recipes - Every Tuesday Event hosted by Aipi & Priya.
Recipe source : Taste as you cook by Pushpa.

Sarva pindi is a Telangana(a region in Andhra Pradesh) dish .The name sounds very different,but easy to prepare, it is prepared with rice flour in a sarva(wide pan).In my childhood when we used to go to my village to visit ammama & thataya(maternal grand parents)in summer ,my grand mom used to prepare this dish for all of us.My sister loves this dish.

Telangana is very famous for preparing snacks,pickles and spicy dishes like sakinalu ,garelu,sarva pindi and the list goes on.These days all these snacks are available ready made for people who stay in Hyderabad .For people who are in a place where is snack is not available ready made can try this recipe and enjoy .

Sarva pindi can be made and stored for 1-2 days .It is also nutritious dish as it has peanuts,spring onions,curry leaves,garlic,oma/vamu(ajwain seeds),jeera/cumin seeds,cilantro/kothimeera.
Rice Flour - 2 cups
Red chili powder - 1/2 tsp
Green chili - 2
Curry leaves - 5-6
Coriander/Cilantro - 1/2cup
Spring onion - 1/2 cup
Garlic - 2 pods
Jeera/Cumin seeds - 1/2 tsp
Oma/Vamu/Ajwain seeds - A pinch
Sesame seeds - 3tsp
Peanuts - 1/2 cup
Oil - 4-5tsp
Salt - according to taste
Channa dal -1/4 cup(Optional)
Onion - 1 small

1.Roast peanuts and break them into half(tie them in a cloth and crush them with a small cup).
2.Soak the channa dal for 1 hr,this is optional I just add peanuts.Wash and finely chop all the leaves(coriander,spring onion,curry leaves).
3.Chop green chilli and onions very finely .Grind garlic & jeera keep the paste aside.
4.Take a wide bowl ,add rice flour,garlic jeera paste,curry leaves,spring onion,coriander leaves,oma,sesame seeds,peanuts,channa dal,onion,green chillies,red chili powder,salt and mix everything nicely before adding water so that the salt and garlic paste gets evenly distributed.
5.Add water little at a time and check the seasoning add anything if required.
6.Make a smooth dough not very soft.
7.Divide the flour mixture in to desired size balls .Take a wide pan add a drop of oil,spread the flour dough with hand evenly(apply little oil or wet your hands with water)it should look like roti.
8.Make small holes on the appa and put some oil in the holes ,around the appa & cook it on medium heat covered for approximately 8-10min and then flip it cook for 1-2 min and keep it aside.
9.Do not use the same pan for preparing the second one as its very hot .Use another pan and repeat the process until all the appa's are done.

Can be served hot or cold according to your taste.

Note: As we are adding onions ,donot preserve it for more than 1-2 days.

Sharing this recipe with Celebrating Regional Cuisine hosted by Sujana.

Sharing this recipe with Vegetarian Foodie Fridays #27  .

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