Pic Of The Day

H E A V E N!!!!!!!!!!!!!!!!!

Pani Puri / Gol Gappa / Phuchka :)

In Mumbai, they are called Gol Gappas.., In Kolkata, they go by the name of Phuchkas.., we Hyderabadis call them Pani Puris.., and I bet there are only a very very few people who wouldn't like them.., they very name of Pani Puri send all the glands in the mouth to work.. :) i myself have been involved in so many Pani Puri eating contest (yeah!!) throughout the years.., The Pani puris which are served at the road side bandis taste heavenly.., but, of late., the hygiene levels are drastically coming down. So it does make me stop and think twice before heading out for some pani puris. I decided to make this yummy snacks at home and it was an instant hit. :D Everyone loved it.., I bought ready made puris butif you have a bit more patience than I have, you can as well make these at home.. :D

Pani Puri:

Serves: 4

Preparation Time: 15-20 minutes

Ingredients:

• A bag of ready made Puris
• 250 gms Green Peas /Batana soaked overnight
• 2 tsp Chat Masala
• 1/4 tsp each of Black salt, Cumin powder and Coriander powder
• 1 tsp Pani Puri Masala
• Salt and Chilly pwd to taste
• Paste of 4 Green Chillies
• Paste of 1/2 a bunch each of Coriander and Mint leaves.
• 1 Onion, finely chopped (for garnishing)

Method:

Boil the green peas along with a pinch of salt. Lightly mash the boiled peas. Add salt and chilly powder as per taste. Keep aside. To 1 litre water, add the chilly paste along with the coriander and mint paste. Add the Chat masala, the Pani puri masala, Black salt, Cumin and Coriander powder. Add salt to taste. Stir gently. Keep aside.

Assembling:

Prick the puri in the center to form a small hole. Add the green peas stuffing. Fill in with the water mixture. Add some onions on the top. and gulp it down in one go.. :D.. Fun!!!!

Restaurant Review - Chutneys

Chutneys- A vegetarians paradise.., Yes., this too is one of my favorite restaurant. But a warning before hand.., better reserve your table if you plan a visit.., or., try peculiar timings.., like 11 in the morning or maybe 4 in the evening.., cause you would end up waiting forever.. And the mouth watering smells throughout the restaurant would make you real hungry., or worse., real angry!! Yeah., i'm telling you all this caused I have experienced it., and i still can't forget the day.., But now., things are different., Seating at a popular restaurant is never a problem when you are buddies with the inside people ;) ;) ;)

So.., I frequent Chutneys very often. I am a regular at all the three (if I am not wrong) outlets in the city. The food is a sheer joy. When at Chutneys, I ONLY try out the South Indian cuisine.., I would never get tired of eating the "Guntur Idly" , the "Steamed Dosa", the Mango Utthappam" and the "Paper Dosa".., there are many more on my list.., but these are my absolute favorites.., No no, wait a minute. All the above mentioned are nothing compared to the "Sambar" served out here.., I can drink n-number of buckets of the very yummy and very 'thick" sambar.., Its to die for.., Really.., :D.., and believe it not not, there is a dosa which is called Chiranjeevi Dosa(named after the telugu actor) :D :D :D So I would love to recommend this restaurant of all my buddies.. :D i know most of them would have checked it out.., but I was rather hoping that all of you would.., should you get a chance.., after all a vegetarian meal is purely a guilt free meal ;)

Chutneys serve North Indian and Chinese cuisine too.., but I have always stuck to South Indian whenever I've been there., And haaa, there is or rather there was A Buffet Chutneys which has unfortunately shut down for renovation., And as I said earlier Chutneys is located at 3 Prime areas in Hyderabad. One at Punjagutta, one at Himayatnagar and the third one at Jubilee Hills.

A meal for two can cost anywhere between 500-600 rupees

The buffet costs (used to cost) around 175 rupees plus taxes

And I would definitely keep visiting for the yummy Sambar and the hot Guntur idly served with loads of ghee and about 5 different CHUTNEYS.. :D

My Ratings For Chutneys

And on a rating of 5..,

Food : ♥♥♥♥♥
Ambience : ♥♥♥♥
Service : ♥♥♥♥
Value For Money: ♥♥♥

Simple Biryani and Cucumber Raita

Let me keep this post short.., and sweet..., :) I am a Hyderabadi and take a lot of pride in being one.., And.., talking about Hyderabad., the very first thing that comes to mind is its lovely Nizami cuisine.., There are so many more lovely things associated with the city.., like its architecture, the jewelery, the tourism, the nightlife.. but.., Hyderabad Biryani definitely stands out as the winner.. :) So here is the recipe of the Biryani and its accompaniment.., the Cucumber Raita..

Biryani:

Serves: 4

Preparation Time: 30-40 minutes

Ingredients:

• 3 cups of soaked Basmati (long grained) rice
• 2 Onions, finely chopped
• 5-6 Green Chillies, Split length wise
• Fresh Coriander Leaves, Chopped
• Fresh Mint leaves, chopped (optional)
• 3-4 1/2 inch Cinnamon sticks
• 5 Cardamom pods
• 5 Cloves
• 2-3 bay Leaves/ Tej Patta
• 1 tbsp Ginger-garlic paste
• 1 tsp Caraway seeds/Shahjeera ( optional)
• 1/2 a tsp Garam masala pwd ( Powder made of assorted Spices like cinnamon, cardamom, etc
• Juice of half a Lemon
• Salt to taste
• 4-5 tbsp oil/Ghee

Method:

I generally prepare all the rice items in the electric cooker. So firstly, switch on the cooker and add the Ghee. Let it heat before you add in the Caraway seeds/Shah jeera. Let them splutter a bit. add in the Cinnamon, Cardamom, Bay Leaves and the Cloves. Now, add in the chopped onions and the split green chillies and fry them till the onions are nice and pink. Now, add in the ginger garlic paste. Fry till the raw smell of the ginger-garlic evaporates. Add in the Rice. And give the entire mixture a quick stir. Now add in the garam masala pwd, the coriander and mint leaves. Add the salt to taste and squeeze in the juice of the lime. Give it another quick stir. Add in 6 cups of water stirring gently. Cover and cook till done. Simple, easy to make Biryani is ready within half an hour.. :)

And now., for the accompaniment.. I made a potato gravy as an accompaniment along with the Cucumber Raita.., Only, I couldn't take a snap of the Gravy.., So here is the recipe of Cucumber Raita..

Cucumber Raita:

Serves: 4

Preparation Time: 5 minutes

Ingredients:

• 250 g thick set natural yogurt or curds available in market
• 1 cucumber,finely chopped
• 1 onion, finely chopped
• A few coriander leaves finely chopped
• 3-4 green Chillies, finely chopped
• Salt to taste
• 1/4 tsp roasted Cumin pwd

Method:

Beat the yogurt until smooth. Stir in the salt and the cumin powder. Add in the onions, cucumber and the chillies. Finally, add in the coriander leaves. Transfer the contents to a serving bowl. Refrigerate. Serve chilled along with the hot Biryani..

P.S: I hate Yogurt.. The smell is so nauseating. I haven't tasted it even once in my entire lifetime.., But Raj loves.., I repeat loves yogurt.., and I just have to grin and bear..

Biryani

Paneer Dosa

I know I know.., these are real pathetic snaps of something that is sooo delicious. But I couldn't help it.., I didn't even have the time to serve them out properly.., leave aside taking a decent snap.., By the time i made one Dosa.., the previous one was long gone.., :D Well these are the paneer dosa.., and no., I didn't take all the trouble of making the Paneer stuffing for the Dosas., i just used the left over Paneer Butter Masala to make these yummy Dosas.. Yeah.., its fun what you can do with leftovers.., When I was a child I was told that "Annam Parabrahma Swaroopam".., in simple words., that " Food is GOD "., we were never allowed to waste food., in any form.., leave aside throwing it.., We were not even allowed to ignore food ( No tantrum throwing/fussing over food) as it was considered, ignoring the God Almighty.., So whenever there were leftovers., Amma used to think up some lovely ideas so that the food wouldn't go waste.., I, am merely following tradition.. :D :D :D So., the recipe of these Paneer Dosas goes this way.. :)

Paneer Dosa

Makes: 12 Dosas

Preparation Time: 15 Minutes

Ingredients:

• 3 cups Parboiled Rice (washed and soaked overnight)
• 1 cup Urad Dal/Black Dal (washed and soaked overnight)
• 1/2 tsp. Soda bicarbonate
• Salt to taste
• Paneer Butter Masala (recipe http://snackandyum.blogspot.com/2010/04/paneer-butter-masalacottage-cheese-in.html)

Method:

Soak both rice and separately, wash well with plenty of water. Grind Dal to a very fine paste. Grind rice till fine grains are left (like very fine semolina). Mix both rice and dal together after grinding. Add soda bi-carb and salt and beat well. Add a little water if necessary. The batter should be fairly thick. Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place). Add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Add the stuffing to the center of the Dosa. Remove with spatula when crisp. Serve hot with Coconut chutney and Sambar. :D

Rajma Capsicum - Kidney Beans and Green Peppers

I love "RAJMA".., there are 3 reasons for it.., One., I love all kind of legumes.., and Amma made it a compulsion for us to have any one kind of Legume everyday.. Not that it was forced upon us.., "We" as in my Bro and me were rather fond of these colorful and nutritive (which amma described them) beans in different shapes and sizes.. :D Reason number two for liking Rajma.., is that my husband also lovessss Rajma ( one, among the many similar tastes which we both share).., and thirdly I love RAJMA cause the name itself suggest Two of my most favorite people in the World.. Raj., my Hubby and My Ma.. :D and I keep trying out different types of Rajma at home.., Its a wonder that I'm posting a recipe about RAJMA so late into my blog.., anyways.., Here is the recipe.., Hope you like reading it as much I like cooking it.. (Clichéd, but sounds good nevertheless) :D :D :D

Rajma Capsicum:

Serves: 2

Preparation Time: 20 Minutes

Ingredients:

• 1 Onion, finely chopped
• 2 Green capsicum, chopped into 1/4 inch cubes
• 1 Tomato, pureed
• 1 cup Red or White Rajma- Soaked overnight and Boiled ( usually you use the red Rajma., but I used white one here., simply because i was out of Red Rajma) :)
• 2 tsp Chilli powder
• 1 Tsp Ginger Garlic paste
• 1/2 tsp Garam masala
• 1/4 tsp each of Mustard and Cumin seeds
• Salt to taste
• 2 tsp oil

Method:

Heat oil in a pan, add the Mustard Seeds and the Cumin Seeds. Let them splutter. To this, add the chopped Onions, the Ginger garlic paste and the Tomato puree .Cover and cook for 5 minutes. Add the chopped Capsicum and cook for 3 more minutes. Now, add the boiled Rajma, Salt, Chilli powder and the Garam masala powder. Cook for 3 more minutes. Transfer the contents to a serving dish. Serve hot with Steamed Rice. (yummy combination)

Sushi @ Hyderabad

My very first attempt at Sushi.., Hmm I have mixed views on this one though., I'll just leave you with the snap of the Sushi Platter which we had @ Syn in Hyderabad.., The food looked delicious.., Can't say the same about the taste though.., Hmmm

Paneer Butter Masala/Cottage Cheese in Indian gravy

Recipe Courtesy : Sanjeev Kapoor :)

The IPL is almost coming to an end and I have bitten off almost all my nails..., I will miss all the action :(.., Well.., nothing to lose., I better start looking up to the World T20.., Till then I just cant stop CHANTING (literally).., Go Chargers'!!!!!!!!!!!

Haan, so the other day, I was going through one of my many Sanjeev Kapoor cookbooks.. I wanted to make something colorful that would attract the kids.., But Ashu (the naughtiest one) was adamant that I make him a Paneer curry. The rest of the kids too joined in.., :D the best part about making this Paneer butter masala was that I had the kids patiently helping me out in the kitchen.. It was fun.., Here goes the recipe and as I mentioned I read it in a Sanjeev kapoor book.. :)

Paneer Butter Masala:

Serves: 4

Preparation Time: 30-40 minutes

Ingredients :

• 3 big Tomatoes - pureed
• 250 gms Paneer/Cottage Cheese - cubed
• 2 big onions
• 1 Bay leaf
• 2 Cloves
• 1 tbsp Ginger-garlic paste
• 1 tsp Red chilli powder
• 3 tbsps Cashewnut paste
• 1/2 tsp Turmeric Powder
• 1 tsp Dhania powder (dry coriander powder)
• 1/2 tsp Kasuri Methi (dry fenugreek leaves)
• 1 tsp Tandoori masala (optional for color)-The recipe says tandoori masala., I didn't have any at home.., So I used simple Food color
• 2 tsp Garam Masala powder
• Salt and Lemon juice - to taste
• 3 tbsp Butter
• 3 tbsp Fresh Cream
• Fresh Coriander for garnishing

Method:

Skin the onions and blanch them in hot water for 3 mins, then puree them to form a paste. Do the same with tomaotes, unless you are using tomato puree directly.Take 1 tbsp of ghee, heat in a pan for 2 mins, the saute the paneer cubes in it till golden brown; Now take 1 cup hot water, add a pinch of salt and turmeric powder to it and immerse the paneer cubes in it for 10-12 mins. Then remove the pieces, drain them on a tissue paper and keep aside.Heat 2 tbsp of butter in a pan, add the bay leaf and the cloves, then add the onion paste and saute till light-brown. Add ginger-garlic paste. Saute for 3 minutes. Add chilli powder, followed by the cashew paste and fry for 5 mins.Add tomato puree, crushed kasuri methi,coriander powder, turmeric powder, garam masala and salt. Stir and let it simmer for some time.Add the paneer cubes and simmer for 4-5 minutes. Add a small cup of water and let it cook on medium heat till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream. Garnish with fresh coriander leaves. Serve hot with Chapatis, Naan or any Rice/Pulao.. :)

Napkin Folding- Design 1

Simple napkin folding.., Follow the 4 steps for the perfect yet easy Napkin folds.. :D.., The table accessories are very important ;).., As for me.., I'm on a high!! IPL fever at its peak.., and yeah.., might just be in Navi Mumbai.., for the Semis.., :D Excited.., Till then.., Guntha lakidi gumma gumma gumma.., Hu Ha Hu Ha.., Go Chargers!!!!!!!!!!!!!! :D

Veg Manchurian with Indianised Salsa

Summer vacations are on in full swing.., my place is flooded with kids of different ages.., and I am simply LOVING IT!!!Time flies so quickly when kids are around.. Their innocent talks and mischievous pranks make my day!! :D The only annoying thing about kids is that they fuss over food.. and HOW!! But not always., if you really know what would please them., then you wouldn't have any problem at all.., So yesterday., I made some "Veg Machurian" with the "Salsa Dip". The recipe is as follows...

Veg Manchurian:

Serves: 4

Preparation Time: 45 minutes

Ingredients:

• 1 cup Chopped Cauliflower
• 1 cup Grated Cabbage
• 1/2 cup Grated Carrot
• 1 Spring Onion (greens) finely chopped
• 6-7 finely chopped Green chillies
• 2 tsp Ginger-garlic paste
• 2 tsp Chopped Garlic flakes
• A pinch of Ajinomoto (optional)
• 1 tsp Vinegar
• 1 cup Maida/all purpose Flour
• 3 tsp Corn Flour
• 2 tsp Chilly sauce
• 2 tsp Tomato Ketchup
• 1 tsp Soya Sauce
• 1/2 a bunch of chopped Coriander leaves
• Salt to taste
• Oil for frying

Method:

Boil the Cauliflower, the carrots and the cabbage till soft. Strain all the water from them (squeeze really hard :D) and then transfer them into a mixing bowl. Mash the boiled vegetables. To this mixture add half of the the ginger garlic paste,a few of the chopped green chillies, the maida, vinegar, salt and the corn flour. Add the Ajinomoto if you wish.., but try to avoid using it as much as possible. Mix properly to form a soft and thick batter. Make small, round balls ( the size of over grown cherries) from the batter and deep fry them till they turn golden brown. Strain the oil and keep the fried Manchurian balls aside. In another pan., heat 3 tbsp oil. Add the rest of the ginger garlic paste, the chopped green chillies, the chopped greens of the spring onions, Chilly sauce, Ketchup, Soya Sauce, the chopped Garlic flakes and the chopped coriander leaves. Add a drizzle of water and stir.., Now, add in the manchurian balls and shallow fry them till they are nicely coated. Remove from fire.., serve hot with the "Salsa Dip" coming up..

Salsa Dip: Well the salsa dip is generally made out of fresh tomatoes, onions, chillies and garlic flakes.., but I Choose to make my Salsa with ketchup.., for the simple fact that kids' love ketchup. My niece eats her Chapatis with Ketchup!! So here is the simple, yet yummy recipe of my version of the Salsa..

Ingredients:

• 1 cup Tomato Ketchup
• 2-3 very finely chopped green chillies
• 2-3 flakes of finely chopped Garlic
• 3 tsp chilly-Vinegar
• A few sprigs of finely chopped Coriander

Method:

To the Ketchup, add the chillies, the garlic, the coriander leaves and vinegar. Give it a light stir. Transfer the contents to a serving dish and refrigerate for half an hour. Serve chilled with Hot Manchurian Balls..

:D The kids at home loved the Manchurian.., hope you would too..,

Till next time...,

Byeeeeeeeeees.