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Blog's 1st Anniversary with Mango Pistachio Icecream

Celebration Time...Blog's 1st Anniversary!

Ya it's 1st Anniversary for Indian Khana today and 6months of my wedding too:-)  Actually I never thought I can complete one year of blogging, what started as fun has now become passion. It's not only about showcasing  one's recipe but learning others, making friends and come to know lot of new things. Lucky for me I have done all of these during this last 1 year.  So it's time for Thanks giving again and I would to love do that to all your guys...Thanks for visiting, commenting and inspiring me to blog.  Thanks to all the lovely friends whom always ask me to come back if I disappears. 

Celebrating the 1st anniversary with Mango Pistachio Ice cream.  We got this Alphonso [Haapoos] Mango ..juicy, sweet...umm it's so delicious.  These mangoes are good to enjoy just like this but I thought of making ice cream, and decide also to use pistachio for added flavour.  This is my 1st trial and  it came out quite well,  so here is the recipe

Mango Pistachio Ice Cream





Ingredients:

Alphonso Mango - 2 [Use any other type of mango if you wish ]
Pistachio - 25-30 pieces [ optional]
Milkmade - 100gms [Use more or less according to taste]
Milk - 250ml

Method:

1. Squeeze the mango and collect all the pulp.  If you are doing can pulp then it saves time.

2. Boil the milk and cool it off to room temperature. 

3. Soak of the pistachio in water for min. 15mins this helps to remove the skin easily. Remove the skin and chop them.

4. In a blender/mixi  add milk, milkmade, mango pulp, half of chopped pistachio. Blend it 2 mins. 

5. Pour in a container and freeze for min. 2-3 hours. Take it out from freezer and blend again for one min, place it in container.  Add half of remaining pistachio and fold gently.

6. Freeze again for 3hrs or until the ice cream sets.  [you can repeat beat the ice cream again a few times to make the ice cream soft]

Yummy ice cream all set to enjoy :)







Another Looks ;)





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Spinach Fry & Peas Fried Rice - Desi Style

This one is made by DH as I was late from office yesterday..fried rice using left over rice and saag both tasted just delicious....here is the simple recipes. Palak Saag/Spinach Fry




Ingredients:
Spinach - 1 bunch
Onion - 1 large
Potato - 1 large
Green Chili - 2-3
Garlic - 3 pods
Cumin Seeds - 1/2 tsp
Turmeric - 1/4 tsp
Red chili powder - 1 tsp [optional]
Salt - to taste
Oil - 2-3 tbs

Method:

1. Wash the chop the spinach, garlic, slice onion, dice potato, chilies.

2. In a pan heat oil, add cumin seed allow to splutter. Add garlic and fry until golden brown.

3. Add onion, chilies and fry till onion turns brown, add potato and cook for 2mins.

4. Now add turmeric and red chili powder mix well and cook until potato is almost cook or for 5-6 mins.

5. Now add the spinach and mix well. Cook for 3 mins add salt and cook for another 2-3 mins. Server hot with rot/rice.
This one goes to Sowmya's SWC: Cooking with Greens, event started by Lakshmi

Peas Fried Rice


Ingredients:

Cooked Rice - 1 cup
Peas - 2 tbs
Onion - 1
Cumin Seeds - 1/2 tsp
Turmeric - 1/4 tsp
Red chili powder - 1 tsp
Salt - to taste
Coriander leaves - 1tbs chopped [ optional]
Oil - 2 tbs

Method:

1. Boil the peas if you are using fresh ones or thaw the frozen peas.

2. In a pan heat oil, add cumin seed allow to splutter. Add sliced onion and cook until golden brown.

3. Add peas and cook for 1 min. Add turmeric and chili powder, salt and mix well.

4. Now add the cooked rice give a good stir and cook for 2 more mins.

5. Garnish with chopped coriander leaves

Rice goes to Nag's Monthly Mingle #33 - Ravishing Rice Recipes event started by Meeta
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Potato Fry and with Coriander Chutney



This one was for Kedar, he likes potato fry very much and it has to be fry to extend!...so I made this on for Sat'day dinner along with Methi Thelpa. 

Serving: 3

Ingredients:

Potato - 3 large
Cumins Seeds - 1/2 tsp
Salt - to taste
Red chili powder - 1tsp
Coriander powder - 1/2 tsp
Salt - to taste
Oil - 1-2 tbs

Method:
1. Wash and peel the potato and cut in small pieces.

2. Heat oil in a pan, add cumin and allow them to crack.

3. Add potato and fry until potato gets almost done  around for 5-7 mins. Now add all the powder masala and salt.  Give a good stir and cook for another 2-3 mins.

Potato fry is ready, have it just like this or add coriander chutney.


Grind coriander leaves with green chili, little tamarind, little jaggery and salt. Add this chutney in potato fry and cook for a min or two.  This was so delicious, Kedar and DH only wanted to eat the fry with coriander chutney!  Do try it out :)



This one goes to Sowmya's SWC: Cooking with Greens, event started by Lakshmi


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Jeera Rice & Spinach with Moong Dal Saag


Last Sat'day I prepared jeera rice and spinach with moon dal as quick lunch after hours of kitchen cleaning! I have blog Jeera rice before and this time I add few more ingredients like garam masalas and raisins...and of course My jeera rice always had to be in cooker....till date I never prepared Jeera rice with cooking rice separately and then frying..no way! Jeera rice suppose to be a comfort food I can't spend that much time by preparing rice and then going to fry it!

And the saag, it was trial...first I thought to prepare spinach with dal the usual way...then I thought making only saag but that will not be enough to eat for both of us then suddenly the idea came to mind of using yellow split dal and to make a dry version, so here is what I did:

For Spinach with Moong Dal:

Ingredients:

Spinach - 1 bunch
Moong Dal (Yellow split dal) - 2 tbs
Onion - 1 large
Green chili - 3-4 ( I used dry red chili)
Cumin Seeds - 1/2 tsp
Garlic - 2-3 pods
Turmeric powder - 1/4 tspRed chili powder - 1/2 tsp
Oil - 1-2 tbs 
Salt - to taste
Water - 1/2 cup

Method:

1. Clean and soak the moong dal in water for 15-30mins. Wash and chop the spinach [fine chop the stems and keep aside], onion, garlic, green chili.

2. In a pan heat oil, add cumin seeds and allow them to splutter. Add garlic, chili, onion and saute for 2 mins or until onion change colour.
3. Now add the chopped stems cook for a min and then add the soaked dal, mix well and cook for 2 mins. Now add salt, turmeric and chili powder, give a good stir.




4. Add 1/2 cup water and let the dal gets semi cook, now add the chopped spinach stir well and cook for 5-7 mins or until oil starts coming out.






Our side dish is ready.



For Jeera Rice:

Rice - 1 cup
Cumin Seeds - 1tsp
Garlic - 2 pods [ crushed]
Bay Leaf - 1
Cardamom - 1
Cinnamon - small piece
Dry red chili - 2-3
Raisins - few (optional)
Oil - 2 tbs
Salt - to taste
Water - 2 cup or less

1. Clean, wash the rice and keep aside.

2. In a cooker heat oil, add bay leaf, chili, cardamom, cinnamon cumin seeds and cook for 30secs. Now add crushed garlic and saute for 30secs.

3. Add rice and cook for 2 mins, add salt and water; close the cooker and cook for 5-7 mins or as you use your cooker for rice.
Enjoy quick Jeera Rice








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Chiwda



This is one of the simple recipe which can be prepared in mins and taste just too good. I have made this some time back for my BIL's China trip...so he can eat something good.


Ingredients:

Chiwda/Beaten Rice - 1 cup

Peanuts - 1-2 tbs or handful

Roasted Split Gram (Daria dal) - 1 tbs

Corn flakes - 1 tbs [ optional]

Raisins - 1 tbs [ optional]

Cashew nuts - 1 tbs [ optional]

Sev or Aloo bhujiya - 2-3 tbs [ optional]

Curry leaves - few

Redchili powder - 1tps

Turmeric powder - 1/2 tps

Mustard Seeds - 1/2 tps

Sugar - 1 tbs

Salt - 1/2 tps

Rock Salt - 1/2 tps

Oil - 1tbs

Method:

1. Dry roast Chiwda, peanuts, cashews, split gram dal each for 2-3 mins, set aside.

2. Heat oil, add mustard seeds let them splutter. Add curry leaves, Chiwda, red chili, turmeric powder, salts and mix well. Roast for 2-3 mins now add the remaining ingredients give a good stir. Allow it to cool down and enjoy






And this goes to Festive Food: Summer Treat hosted by me since it's good to prepare for kids during holiday when they are always hungry (we use to like tht ;))
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Saturday Lunch with Masoor Dal and Rasam

This was one of our Saturday lunch which was laying in my draft for long now. I have made simple masoor daal, rasam and use leftover Masala Eggplant . I made rasam in a hope that DH will try that but as usual he somehow manage to escape rasam! I just miss my sis ...coz she likes rasam a lot :-)....

Masoor Dal Recipe you can refer here




For rasam, here parupuu rasam or tomato rasam recipes.




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Recipe Index



APPETIZERS
 
BEVERAGES

SNACKS/Breakfast


CHUTNEY & DIPS

SOUP

Spice Powders ~ Masalas &  Podi


SALADS, RAITA & Pickle



INDIAN BREADS
   

PANCAKES


SABJI - Dry/Semi Dry



CURRIES/GRAVY



DAAL VARIETY
 

RICE VARIETY


DESSERTS/SWEETS


CAKE & BAKES
   

ITALIAN SPECIAL - My way
Non-Vegetarian Special 
Oil Free Cooking
How To ?? | DIY Ideas


LEFTOVER MAGIC

Product Reviews


Restaurant Reviews







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Channa Jor Garam



Most of us like to eat quick snacks and if those are healthy then it's icing on the cake isn't it?  One of those is Channa it's simple yet so tasty.  I have soaked black chickpeas to make channa masala but endup doing this for evening snacks, so here it is Channa Jor Garam and enjoy...

Ingredients:

Black Chickpeas/Channa - 1 cup [ boiled]
Onion - 1 large [chopped]
Lemon Juice - 1/2 tbs [optional]
Cumin Seeds - 1/4 tbs
Garam Masala powder - 1/2 tbs [optional]
Chili Powder  - 1tbs
Chat Masala - 1/2 tbs
Black Salt  - 1/2 tbs
Salt - a pinch
Oil - 1 tbs


Method:

1. In a pan heat oil, add cumin seeds and allow it to splutter. Now chopped onion and fry for a min.

2. Add boiled channa, give a good stir and cook for a min.

3. Add all the masala powders, salts mix well and cook for 3-4 mins.

4. Add lemon juice, stir well and off stove.  Garnish with chopped onion and enjoy :-)



Here is the updated Picture:



Now coming over to tried and tasted, I have bookmarked so many recipes from so many blogs..I do try one or two recipes here and there..and most of the time I do not have pics :-( but whatever I manage to take I'm going to post them. 

When Madhu from Madhu's Food Journal posted Aromatic Podis I knew I'm going to try those.  I have tried her Karivepillai(Curry leaves) Podi and it was so good...am going to prepare my next batch soon.  Thanks Madhu for sharing :-)









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Tomato Dip/Chutney



This is one of my favorite, I can eat tomato chutney/Dip with everything whether it's roti, bread, idli-dosa or rice..I have no particular way of making chutney. .as I like I make them...and during summer when tomato prices comes down you make make these in large quantity and store it.  Also you can mix this chutney with rice to make it tomato rice :-)...so here it is...


Ingredients:

Tomato - 4 large
Dry red chili - 4 (or according to taste)
Garlic pods - 4 (optional)
Red chilli powder - 1tbs
Mustard Seeds - 1 tbs
Oil - 2 tbs
Salt - to taste
Water - if required.


Method:

1. Wash and cut the tomato in chunks.

2. Heat 1 tbs oil in pan, add garlic, dry chili and saute for a min.

3. Add tomato chunks and saute for 2-3 mins, add salt and red chili powder mix well and cook for 2mins and off the stove.

4. Let the tomato cool down then make puree (if required add very little water)

5. Heat remaining oil in pan, add mustard seeds and let it splutter. Add the puree and cook for 2-3 mins.

Tomato chutney is ready. If you want to store the chutney for long then do not add any water.  And this goes to Festive Food: Summer Treat hosted by me. Also to Mahimaa's  15 minutes Cooking.


 




And here jelly I made for my nephew Kedar.



Enjoy your day...

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Cabbage Chana Dal



This was prepared by dear DH as I was late from work.  It's a very simple recipe but that does n't make it any less tasty.  Before I could have never imagine cabbage in dal...as I don't like the soggy taste of cabbage after it's get boiled, but it was not the case with this dal, try yourself to know :)





Ingredients:

Bengal gram/Channa Dal - 1 cup
Cabbage - 150gms (appr.)
Onion - 1
Tomato - 1
Green chilli - 2-3
Garlic pods - 2
Cumin Seeds - 1/2 tps
Red chilli powder - 1tbs
Turmeric powder - 1/2 tbs
Salt - to taste
Coriander leaves - 1tbs chopped (optional)
Oil - 1-2 tbs
Water

Method:

1. Clean and wash gram dal, Cut washed cabbage in large chunks and preesure cook both with water, turmeric for 10-15mins or until done.

2. Slice onion, dice green chillies and chop tomato, coriander leaves, garlic.

3. In a pan heat oil, add cumin seeds and let them splutter.  Add garlic and fry until golden brown.

4. Add onion and chilli and fry until onion become transparent, add all the powder masala and cook for 2 mins.

5. Add tomato, mix well and cook for another 2mins.  Now add the cooked dal and cabbage give a good stir, add salt and cook for a min.

6. Now add 1/2 cup of water (or more) and cook for 5mins, garnish with coriander.

Server with Rice or Roti. 





This goes to Sowmya's SWC: Cooking with Greens, event started by Lakshmi.






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Dum Aloo


Hi, how you guys doing? So, by now all of us about Swine H1N1 Influenza A Flu (ya, WHO has changed the flu name, click on the link to know more details about it) ....and all the countries geared up to deal with it, now a days work as increased a lot since everyone is preparing the BCP [Business Continuity Planning, click on the link to know about BCP :)] as we can't do much to but play our part and maintain hygiene habits. One of my client site already started taking temperature twice a day and we need to sign declaration form incase of traveling overseas (JB is consider oversea too :p). Well let's not talk much about these and let me get into today's recipe.


This recipe is from one of the cooker booklet, I try to adopt the recipe as much as possible but me being me...there is always a change to two ;)...relatively it's a simple recipe or should I say not to so complicated ! If any of you want to try this then pls go ahead, it just so delicious.






Ingredients:
Baby Potato - 500gms
Onion - 2 Large
Tomato - 1 Large
Ginger-garlic paste - 1tbs
Brown Cardamons - 1
Cloves - 2
Cumins Seeds - 1tbs
Poppy Seeds - 1 tbs (or 5-6 cashews)
Dry red chili - 2
Cinnamon - 1" stick
Bay Leave - 1
Redchilli Powder - 1tbs
Turmeric Powder - 1/2 tbs
Curd - 1 cup
Garam Masala Powder - 1 tbs
Salt - to taste
Oil - 4-5 tbs
Water

Method:

1. Pressure cook washed baby potato for 10 mins or until potato done.

2. In a pan, dry roast brown cardamoms, cloves, cumin and poppy seeds (or cashews).

3. Grind roasted ingredients together with 1 onion, ginger-garlic paste with little water and keep aside.

4. Peel the potato, either deep fry the potatoes or shallow fry them in 1tbs of oil and keep aside.

5. Chop or grate remaining 1 onion and tomato

6. Heat the remaining oil, add whole chillies, cinnamon and bay leaves; stir for few seconds. Add chopped onoin and fry till golden brown.

7. Add ground paste fry for 2 mins, add chopped tomato, salt, chilli and turmeric powders; stir well and cook for 2-3 mins.

8. Beat curd and add 1 tbs curd, stir fry until curd is well blended (appr. for 1/2 mins); repeat the process for rest of curd.

9. Stir fry till oil shows separately, now add potatoes and stir gently to coat the potatoes with masala.

10. Add 2 cups of water and cook on low heat for 5 mins.

11. Add garam masala, stir well and cook for 2mins.

Server hot with roti/paratha/puri or rice/pulav

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