Healthy Spinach Carrot Pulao / Palak Gajar Pulav

Spinach offers twice as much fiber as other greens.
It is a good source of iron & loaded with vitamins and minerals, some of which are hard to find in other foods. For more info click here

I love making rice pulao with different combination of veggies..Here is the recipe of one of my favorite veggie combination in pulao..


Ghee or oil:- 2 tbsp
Cinnamon stick:- 1 inch
Black cardamom :- 2
Cloves:- 4
Cumin seeds/Jeera:- 1tsp
Carom seeds/Ajwain:- 1/2 tsp
Mustard seeds:- 1/2 tsp
Ginger (chopped):- 1 tbsp
Onions ( Chopped):- 1/4 cup
Potato:- 1/2 cup (cut into small cubes)
Carrot (Grated):- 1/2 cup
Spinach:- 1 bunch (chopped roughly )
Salt as per taste
Red chilli powder:- 1/2 tsp
Garam masala:- 1 tsp
Rice:- 2 cups
Water :- 4 cups


Wash the rice and set it aside.

1)Heat the ghee/oil in a pan, add Cinnamon, cardamom, cloves.
2) Add cumin, mustard and let it splutter.
3)Add ginger & onions , cook till onions are transparent.
4) Add potato and saute it for 2-3 minutes
5) Add carrot and spinach & cook for couple of minutes..
6)Add salt, red chilli powder & garam masala , mix it will.
7) Add rice and water and stir everything well..
8) Let it cook on high till water starts to bubble.
9) Simmer the heat and cook the rice till all the water is evaporated..

Serve hot with your favorite curry & curd

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Egg Curry - Version I

Eggs are packed with a range of nutrients including protein, essential vitamins A, D, E, and B group as well as minerals iron, phosphorus and zinc. They’re relatively low in saturated fat, making them a healthy fast food for all the family.They’re low in calories with only around 80 kcals per medium egg – so they are great if you’re on a diet, especially combined with vegetables and salads as part of healthy balanced meals!

Eggs are one of the most nutritious foods money can buy. They contain a wealth of vitamins, minerals and protein.

I love eggs and if you eat eggs you may consider yourself to be a vegetarian or non is one version of the egg curry which i generally make. the gravy is little sweet and goes well with kids, my 15 month old daughter likes it a can adjust spices and make this gravy spicy as per your taste..The same gravy also works well with paneer dishes.

Source:- For more info on Eggs click here


Eggs:-4 (Boiled)
Oil:- 2 tbsp
Unsalted Butter:- 1 1/2 tbsp
Garlic:- 1 tbsp (chopped)
Onion:- 1 (chopped)
Red Bell Pepper:- 1 medium size(chopped)
Chopped tomatoes :- 1/2 can
Tomato Puree:- 2 tbsp
Tomato ketch:- 2 tbsp
Lemon juice of half lemon
1 cup of Milk
Methi powder:- 1/2 tsp
Salt as per taste

Spices( Plz adjust as per your taste)

Red chilli powder:- 1/2 tsp
Paprika:- 1/2 tsp
Ginger powder:- A pinch
Coriander powder:- 1/2 tsp
Garam Masala Powder:- 1/2 tsp
Turmeric:- 1 tsp
Cumin Powder:- 1/2 tsp
Sugar:- 1/2 tsp
Garlic powder:- 1/2 tsp


1)Heat a frying pan with oil & butter, add garlic.
2) Add onions and red bell pepper, cover & cook the onions until they are transparent
3) Now remove from the heat and puree all the mixture fine paste
4) Return it to the pan and continue to gently fry until golden.
5) Meanwhile mix all the spices thoroughly in 1/4 cup of milk to form a paste.
6) Add the spice mixture into golden puree & cook for 2-3 minutes
7) Now add the remaining milk, 1/2 can of tomatoes, tomato puree & salt, mix well
8) Stop stirring, allow the sauce to curdle for 3-4 minute on low heat, then stir & simmer for 20-30 minutes.
9) Add eggs, Methi powder, lemon juice & tomato ketchup..let it simmer for 2 minutes

Let the eggs marinate in the curry for about 15-20 minutes before serving

Serve hot with rotis or rice...Enjoy:)

I would like to thanks Varsha for honoring me with Butterfly Award..thanks a lot dear, it really means a lot to me..

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My Second Award

I would like to thanks my dear freinds Arundhuti, Vibaas & Sunanda for passing me this lovely award..Thanks everyone, i am honored

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Homemade Baked Pretzels - For A Good Cause " BreadLine Africa"

A very dear blogger friend Ann has tagged me for this noble cause event..Thanks a lot Ann..This is a baking event and i love to bake..I started learning baking about 3 years ago when i came to USA after marriage and to tell you the truth i haven't stopped since then..i love to bake anything that can please my hubby and my little daughter
..So here is a great recipe for making Homemade Pretzels which i found here..

But before i go into the recipe..Here is some details on Breadline Africa Event

On 15 October, we launched The Breadline Africa Worldwide Blogger Bake Off. The Blogger Bake Off is an online campaign that challenges blogger to get involved by baking bread, and then acting by donating to end poverty. And then, challenge their readers and five other blogger to do the same.With the money raised, we will be supporting grass roots community projects aimed at ending poverty and hunger in Africa. We’ll be placing container kitchens, vegetable gardens and more in poor communities, sending emergency food relief where needed and helping these poor communities to help themselves.

The rules for blogger are outlined below:

If you are tagged, copy and paste the rules into your post.

Bake bread, do something you would’t normally do, and blog about it. Upload your picture and recipe.

Give dough, donate to Breadline Africa and help us end poverty.

Tag five blogger, and ping us so we know you’ve done so.

The person who raises the most funds will get to name a Breadline Africa community kitchen and win $500 Amazon Vouchers.

There are also three minor prizes of $250 Amazon vouchers for people who receive the most votes in the following categories: Most Unusual Recipe; Most Nutritious Recipe and Most Traditional Recipe.

Breadline Africa is a registered charity in South Africa that is seeking to put an end to poverty in South Africa and further afield in Africa. Their aim is to break the cycle of poverty and help communities to achieve long term self-sustainability. Breadline Africa was founded in 1993 by social workers and communities in South Africa with minded colleagues in Europe, (who were well placed to source out donations). They are geared to help fund small ground level projects in Africa which are most likely to succeed with financial help.

On Blog Action Day Breadline Africa launched their Worldwide Blogger Bake-Off campaign. The aim is to raise $1 million in funds for a project to convert shipping containers into locations for food production and distribution in Africa. It is hoped that these sustainable community kitchens will not only provide food such as bread and soup to those in need, but also opportunities for skills development within poor communities.This bake-off gives us baking blogger the power to make a difference in this world. What do we do? Bake bread. Give Dough. Feed Africa. Vals says, "You can sign up for the campaign, make a donation, upload your bread recipes and document your culinary adventures in the media center to spread the word. You don't have to donate money but simply just mention the campaign and create awareness."

Here is the recipe by Belinda



For pretzel dough:

1 packet active dry yeast
1 Cup of warm water
2-3/4 Cup flour
1 tbsp sugar or honey
1/2 tsp salt
2 tbsp olive oil or butter

For boiling:

4 Cups water
2 tbsp baking soda

For topping pretzels before baking:

kosher salt OR herbs of choice
Or cinnamon sugar
Or finely grated cheeses
Or anything you like


1) In warm water, add sugar/honey & yeast, let it sit for 5 minutes until if gets foamy
2) Combine 1 1/2 cups of flour, salt & oil in a mixing bowl.
3) Add yeast mixture & mix until well blended.
4)Add remaining 1 1/4 cups of flour & knead the dough for about 3 minutes by hand.
5) Form the dough into a ball, coat it lightly with oil , cover and let it rise for one hour.
6)Dough should double in size after an hour.
7) Punch down the dough and divide it into 12 equal sized balls.
8)Put the balls onto a cookie sheet ( about 2 inch apart), cover lightly & let it rise for 15 minutes.
9) Roll each ball into a 16 inch length to make a pretzel shape or any shape you like.
10)Let it rest for few minutes.
11)Preheat the oven to 475 & spray the cookie sheet with coking spray.
12) In a non-aluminum pot, bring remaining 4 cups water to a boil with baking soda.
13) Add pretzels in the boiling water ( do not crowd) & boil one minute each, turning once.
14) Take out the pretzels & place them on the cookie sheet and sprinkle it with the toppings you like
15) Bake for 10 minutes or until golden brown.

Note:- You can also bake them without topping and after they are baked brush them with butter and now sprinkle the topping you desired on top..

Serve hot right after baking..Enjoy:)

I would like to tag


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Announcing Cooking For Kids Event (Milk/ Milk Products)

Cooking for kids is started by Sharmi from N e i v e d y a m..
I am excited & bit nervous to host this first ever event on my blog..
Sharmi is moving to another place and gave me this opportunity to host this months event..I will really appreciate the participation of all my blogger friends and their friends to make it a successful event.

This month's Cooking For Kids Ingredient is Milk. You can use paneer(Indian cheese), any other cheese, yogurt and cream too.

Here are the rules:-

1) Prepare a kid friendly recipe with this months ingredient.
2) Post it on your blog & link it to this announcement.
3) Send me an email with CFK-MILK PRODUCTS in the subject line with these details:-

Name, Picture of the recipe, Link of the recipe & Name of your blog at

4) Last Date for sending entries is February 5th 2009

Check out Cooking For Kids-CORN roundup here

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Aloo Nutrela ( Potato & Soya Nuggets Gravy)

Nutrela is very rich is protein..It works well as a meat substitute and can also be added to vegetable dishes, poha/beaten rice or any rice dish like vegetable pulao .This is my mom's recipe and also one of my favorite curries to eat with steaming hot rice and most importantly it takes very less time to cook.


Nutrela/ Soya Nuggets- 1/2 cup (or more if you like)
Potato- 1 large or 2 medium sized (Peeled and chopped)
Oil:- 2-3 tbsp
Cumin seeds:-1/2tsp
Mustard seeds:- 1/2 tsp
Onion- 1 small (chopped)
Ginger- 1 tbsp (Chopped)
Garlic-1 tbsp (Chopped)
Tomato:- 1 1/2 (chopped)
Salt as per taste
Turmeric:- 1/2 tsp
Red chilli powder:- 1/2 tsp
Garam masla:- 1/2 tsp
Kasoori Methi powder:-1/2 tsp
Coriander for garnishing
Water as per requirement


1) Take water in small bowl & heat in microwave for 1 minute.
2) Soak the Nutrela in the hot water for 5-7 minutes.
3) Heat oil in a pressure cooker, add cumin & mustard seeds, Allow it to splutter.
4) Add ginger & garlic and fry for 1 minute.
5) Add onions and saute until golden brown in color
6) Add tomatoes , turmeric, red chilli powder, garam masala & salt , mix well..
7) Cook until tomatoes are tender.
8) Squeeze out the water from soaked nutrela by pressing it between your hands very lightly.
10) Add nutrela & potatoes in the tomato mixture and mix well.
11) Add enough water just to cover the potatoes & Nutrela.
12) Close the lid of the cooker and let it cook on high for about 5 minutes ( or when you start hearing the sound of the steam , switch off the gas ).
13) Switch off the gas, let it sit for 5 more minutes.
14) Garnish it with coriander & serve hot with rice.


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Chocolate Zucchini Muffins

I know the combination might sound strange but its reaaaaallly good. I was very skeptical about the zucchini in desserts but when i tried the Best Ever Zucchini Bread recipe i knew i can use zucchini in desserts and no one will even find it and its the best way to sneak some veggies in the desserts..


All Purpose Flour:- 1 1/2 cups
Whole Wheat Flour:- 1 cup
Dutch Processed Cocoa:- 1/2 cup
Baking soda:- 1 tsp
Baking Powder:- 2 tsp
Salt:- 1/2 tsp
Butter:- 1/3 cup
Canola Oil:- 1/4 cup
Granulated Sugar:- 1/2 cup
Brown Sugar:- 1/2 cup
Eggs:- 2
Vanilla:- 2 tsp
Fat Free Plain Yogurt:- 3/4 cup
Grated Zucchini (DON'T SQUEEZE OUT THE JUICE):- 2 cups
Semi Sweet Mini chocolate chips:- 1/3 cup


1)Preheat the oven to 350'
2) Melt butter in a pan over a medium heat, stir in cocoa and heat for about 1 minute until fragrant.
3) Remove from heat and set aside to cool.
4) In a bowl, sift together flours, baking soda, baking powder and salt.
5) In a different mixing bowl mix together cocoa and butter mixture & sugars until light and fluffy.
6)Beat in Oil & yogurt.
7) Blend in Eggs & Vanilla.
8) Slowly add dry ingredients & blend until just combined.
9) Stir in Zucchini & chocolate chips.
10) Spray the 12 cup muffin pan with non stick spray and pour the batter into muffin tins.
11) Bake for 19 to 21 minutes or until the toothpick inserted in the middle comes out clean.
12) Cool for 10 minutes

Recipe Courtesy:- Mixed Salad Annie

MAKES 12 MUFFINS ( Medium size)


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Mooli(White Raddish) Paratha

Here is the recipe of one of my favorite parathas..These are very famous in Punjab/North India..My mom usually make these parathas in the morning as a breakfast but you can have them anytime of the day but avoid eating at night as they get pretty heavy:)..

Mooli is also known as white Raddish or Diakon .It has very sharp & tangy flavor. It contains Vitamin C , Potassium & calcium. You can eat it raw( salad )or cooked..My most favorite way of eating the mooli is in Mooli paratha only..


Mooli/White Raddish:- 1 medium
Onion:- 3/4 cup (chopped finely)
Ginger:- 2 tbsp (chopped finely)
Coriander:- 1/3 cup (chopped)
Ajwain:- 1tsp
Jeera/Cumin Seeds:-
Salt as per taste
Garam Masala:- 1/2 tsp
Red Chilli powder:-1/2 tsp
Aamchoor powder/Mango powder:- 1/2 tsp


1) Peel the skin of Mooli and grate it.
2) Sprinkle some salt over the grated mooli and let it stand for about 15 minutes..
3) Squeeze out juice of all the grated Mooli by pressing it in between your hands tightly.
4) Add all the above ingredients to the grated Mooli and mix well.

To make paratha

1) Make two small balls out of the dough.

2) Roll both of them in small circles.

3) Take one rolled circle and place some of the mooli mixture in the center.

4) Cover this with the other rolled circle and press the sides lightly with your finger to seal in the mixture.
5) Sprinkle some flour on both sides to avoid sticking on the surface.
6) Roll the paratha into a circle.

7) Heat griddle/pan on medium heat and roast the paratha on both side by applying oil with brush..

Serve hot with ghee on top and plain curd on side..Enjoy:)

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Sweet Potato Paratha

A sweet potato is orange-fleshed high in beta carotene , potassium, vitamins A,C and B-6. In fact, one medium sweet potato has about four times the daily recommended allowance of vitamin A and almost half the recommendation for vitamin C. All of this with no fat, no cholesterol and only about 118 calories per potato.

As they are so less in fat compare to regular potato so i thought to give it a try in parathas..Parathas turned out very nice & soft.You can have this with any sabji or curry of your choice but i like to have it with curd (added salt and pepper) and little bit of pickle..they do taste little bit sweet so you can add green chillies or any spices of your choice while making the dough but i made it without any spices as my 14 month old daughter was also gonna eat this..

Info Source:- Google


Sweet Potato:- 1
Whole Wheat Flour:- 1 1/2 cup
Jeera/Cumin Seeds:- 1/2 tsp
Ajwain:- 1/4 tsp
Coriander:- 1/4 cup
Salt as per your taste


1) Peel of the skin of sweet potato & cut it into big pieces.
2) Take a pan put all the cut pieces into the pan and cover it with a water
3) Boil the potatoes till it become soft..
4) Drain all the potatoes and mash it well..
5) Let it cool completely.
6) Sift the flour in a bowl.
7) Add jeera, ajwain & mashed potatoes.(DO NOT ADD WATER)
8) Mix everything well and make a dough ( if dough is too soft too handle you can add more flour).
9) Let it rest for 5 minutes


Make a small ball out of the dough, roll it into a flat circle. Heat a griddle and roast the paratha on both side with or without oil ( as per your requirement)..


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Chickpeas & Tomato Pulao

Pulao is my all time favorite dish, it is easy to make in many variations. I found this recipe here. I took some leftover chickpeas and gave it a turned out very good.. I made some changes to add my personal touch..

It can be served as side dish or with any curry of your choice or wrap in a tortilla.

Ghee/Oil/Butter:- 1 tbsp
Jeera/Cumin Seeds:- 1/2 tsp
Mustard Seeds:- 1/2 tsp
Bay leaf:- 1
Black Cardomom:- 1
Cinnamon stick:- 1 inch
Garlic Cloves(Chopped):- 2
Salt & Pepper as per taste
Tomato(Chopped):- 2 medium
Chickpeas(Boiled):- 1 1/2 cup
Rice:- 1 Cup
Vegetable Stock/Water:- 2 cups
Lemon Juice of 1/2 lemon( or as per your taste)


1) Melt ghee in a pan, put bay leaf , cinnamon stick & black cardamom.
2) Add jeera, mustard and let it splutter.
3) Add garlic and fry until light brown.
4) Add tomatoes and cook over medium heat stirring in between.
5) Add chickpeas, salt & pepper to the tomato mixture and cook for 5-7 minutes.
6) Add stock/water & lemon juice to the tomato & chickpeas.
7) Bring it to the boil and add rice
8) Cover & reduce heat, cook for about 20 minutes.
9) Turn off the heat and let the rice sit undisturbed for 30 minutes.

NOTE:- This dish tastes best when it is made with fresh tomatoes..

Serve hot or at room temperature...Enjoy:)

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