Bun 1

CHATPATA MASALA BUN / SPICY BUN

Monsoons are in full swing in many parts of the world.I am sure this weather calls for something hot and spicy to eat. Today I am sharing a simple masala bun recipe to enjoy in this wet weather. My family loves to have spicy snacks when there is a heavy downpour but we try to avoid deep fried snacks as far as possible.

Some clicks while I was travelling.

This week’s theme 203rd #Foodiemonday #Bloghop theme #RimJhimBarse was suggested by me.Do visit my blog and show some love .It will motivate me to improve and share more recipes with my readers. Do check out some wonderful recipes from my fellow bloggers for this theme.

Recipe for Masala Bun / Spicy Bun:

Ingredients:

5 Burger buns

4 Red Onions finely chopped

2 Green Chillies

3/4 Tsp Tikka Masala

1 Tsp Ginger Garlic Paste

2 Tsp Tomato Puree

3 Tsp Oil

1 Tsp Jeera

1/2 Tsp Coriander seeds Crushed

1/2 Cup Fresh Coriander

1/4 Tsp Turmeric Powder

2 Tsp Ghee for Toasting buns

Salt to Taste

Method:

Heat oil in a wide bottom Pan. Once the oil is hot add jeera, crushed coriander seeds, green chilli and ginger garlic paste.Saute for a few seconds and add the finely chopped onions.Saute untill they turn golden brown.Then add finely chopped coriander, tomato puree,turmeric,tikka masala and salt .Mix well and keep it on medium flame untill oil starts to leave the sides. Switch off the stove once done.

Slice the buns into halves. Toast the buns until crisp.I have used ghee to toast the buns.

To assemble:

Toasted side to face up.Spread the onion mixture evenly. Garnish with fresh coriander ,finely chopped onions and green chilli . Serve hot and enjoy!!!!

Enjoy !!!!!!!!!!!!

https://preethicuisine.com/pyaaz-ki-kachori/

https://preethicuisine.com/palak-aur-ajwain-ke-aachari-pakoda-spinach-and-carom-seeds-fritters/

Do tag me if you try any recipe from my blog.Will be happy to hear from you.

Bun 1

CHOCOLATE BANANA MILKSHAKE

Hello!!!!

Hope you are fine.The schools have reopened in many parts of the world. This weekend I thought of treating my boys with this delicious Chocolate Banana Milkshake. We all love Chocolates and Milk shakes are the best treat.It is a quick and delicious treat for all chocolate lovers. Calling all chocolate lovers to check this recipe and treat yourself.

There are several types of chocolate, classified according to the proportion of cocoa used in a particular formulation. I love all types of chocolate except the ones with Mint.Banana is a cheapest fruit easily available throughout the year.It is loaded with nutrients and good for health.Banana and chocolate makes a delicious combo. You can have it as a breakfast on the go.

Our theme for 202nd #Foodiemonday #Bloghop theme #KuchMeethaHo Jaye was suggested by Renu who is an amazing blogger and blogs at
https://cookwithrenu.com/ .Do check out her blog for some awesome recipes.

Recipe for Chocolate Banana Milkshake:

Ingredients:

1 Ripe Banana

1/2 Tsp Hershey’s Cocoa powder

1 Tsp Choco chips

1/4 Tsp Vanilla Essence

200 Ml Milk

1/2 Tsp Honey

1 Kit Kat to Garnish

6 Cashews

2 Almonds

Whipping Cream

Method:

Put all the ingredients except Kit Kat chocolate and Whipping cream.Blend untill the mixture is smooth. Pour the mixture into a glass.Garnish with banana slices, whipping cream and kitkat or choco chips.

Feel free to garnish as per your liking and taste.

Enjoy!!!!

Some more Chocolate recipes for you to try and enjoy!

https://preethicuisine.com/chocolate-cake-eggless/

https://preethicuisine.com/iced-chocolate-coffee/

Bun 1

INSTANT WHITE DHOKLA

Hello !!

Today is a easy Instant Dhokla recipe.Please your family or guests with this delicious recipe that can me made in a jiffy. I will take you down the memory lane today.

August 2015 i met a wonderful lady Kritika who introduce me to two other wonderful ladies Jolly and Waagmi. They had started this Group called Foodiemonday Bloghop.My journey with this group started on a very beautiful note and is still going strong. I came across many good people who are more than friends today. I can go on and on writing about each one of them. Some came and left due to their personal commitments.We are all still in touch. We have learnt a lot and still learn from this group.People are always ready to share info that is helpful to everyone. We are still going strong and today we celebrate our 200th Post. I am the oldest member of the group now.

To celebrate our 200th Post our theme today is #200Notout.We planned to do the round robin method. I had to cook from Priya’s blog as alphabetically she is after me. She is an amazing blogger and blogs at
https://thephotowali.wordpress.com/ . I chose to make Safed dhokla from Idli batter from her blog. She has explained it in detail and you can get the recipe here.

Recipe for Instant Dhokla:

Ingredients:

  • 2 Cups Idli Batter
  • 1Tsp Mustard Seeds
  • 3/4 Tsp Jeera
  • 1 Green Chilli Finely chopped
  • Finely Chopped Coriander to garnish
  • 1 Tbsp oil for tempering and greasing the utensil used for steaming

Method:

  • Grease the bottom and sides of a large, wide bowl with some oil.
  • Pour the fermented batter into the greased bowl and keep it ready.
  • Pour about 1-1/2 cups of water in a big wide bottom pan or pressure cooker and place it on high flame. When the water comes to a boil, place a stand inside the cooker / wide bottom pan and place the greased utensil with the batter on top of it. Close the lid. Steam on high flame for 10 minutes. If you are using a pressure cooker do not put the whistle. Switch off the stove.
  • Let the Instant white Dhokla rest for 2-3 minutes more after switching off the stove, then take out the steaming vessel.
  • Now prepare the tempering for the Dhokla. Heat a tablespoon of oil and add mustard seeds ,green chilli and jeera. Let them splutter. Pour this tempering evenly over the steamed dhokla. Garnish with finely chopped fresh coriander .
  • Cut into pieces and serve hot.

Enjoy!!!!!!!!!!

Bun 1

POTALA RASA / POINTED GOURD CURRY

Hello !!!

Today I am sharing a very delicious recipe from the odia cuisine.I am always intrigued by the simplicity of Odia Cuisine. I love pointed gourd and i am so glad I can find them here easily . I make stir fries, stuff and curry with these lovely vegetable. They are called Parval or Patal or Potal.

Parval is loaded with nutrients and has lot of health benefits. This vegetable is widely eaten in Bangladesh and India.

When Sasmita from https://www.firsttimercook.com/ posted this Potala Rasa in odia style , i was tempted to try this recipe immediately. For Recipe Swap Challenge this month I was paired with Sasmita. So here i present this absolutely lip smacking pointed gourd curry for this challenge.Check out her recipe here.

Recipe for Potala Rasa :

Ingredients:

  • 7 Pointed Gourd
  • 2 Potato
  • 4 Garlic Pods
  • 2 Onions Finely Chopped
  • 1 Red Chilli
  • 1 Inch Ginger
  • 2 Tomatoes Finely Chopped
  • Bay Leaf
  • 1 Green Cardamom
  • 1/2 Tsp Coriander Powder
  • 1 Tsp Cumin / Jeera
  • 1/2 Tsp Cumin Powder
  • 1 Tsp Red Chilli Powder
  • 1/2 Tsp Garam Masala
  • Salt to Taste
  • 3/4 Tsp Turmeric
  • 1/2 Tsp Sugar
  • 6 Tbsp Mustard Oil

Method:

Wash and clean the pointed gourds and potatoes. Trim the ends.You may scrape the pointed gourd if you wish . I like them with the skin . Cut each pointed gourd diagonally into 2 halves . Keep them in a mixing bowl. Add salt and turmeric and mix and keep them aside.

Peel and cut the potatoes proportionally to the size of the pointed gourd.Keep them in another mixing bowl.Add salt and turmeric and mix well.Keep them aside.

Blend onions,red chilli, ginger and garic to a fine paste without adding water.Tranfer the fine paste to a bowl. Blend the tomatoes as well to a fine paste.

Heat a wide bottom pan. Add mustard oil.Once it is hot fry the potato and pointed gourd pieces untill they turn brown on all sides. You can fry them separately if you wish .Transfer the fried chunks to a plate. In the same pan add sugar and allow it to melt.Add green cardamom, bay leaf and cumin seeds.Once they splutter add the onion -chilli-ginger-garlic paste and cook on medium flame untill the raw smell is gone. Once the oil starts to leave the sides add tomato puree and stir. Add balance turmeric powder,coriander powder, cumin powder,red chilli powder,salt and mix.

Once the masala is cooked and oil starts to leave the sides add the fried pointed gourd and potato chunks.Mix well and cook for about 2 minutes.Later add 1.5 Cup water and close the lid. Once it starts to simmer and the veggies are cooked ,sprinkle garam masala. Let it cook for 1 minute.

Switch off the stove and serve this delicious hot curry with Rice, rotis or phulkas.

Enjoy!!!!!!!

Bun 1

RAGI MUDDE /FINGER MILLET BALL

This week I am sharing one of the staple and healthy recipe from Karnataka. Most popular Ragi Mudde recipe.Ragi flour is cooked with ghee and water .Ragi has a lot of nutritional benefits. It is diabetic friendly and also increases resistance power .It is cooked with and without rice. It is usually served with saru , sambhar or gojju. I love to have it with Gojju.

Ragi mudde is known a poor man’s food as it is mostly eaten by the rural population.Seeing the health benefits of Ragi it is mostly eaten by majority of people.We usually have it for lunch on weekends. It keeps us full for a longer period. Small balls are to be dipped in any gravy and swallowed.It is not to be chewed. I love ragi mudde with Gojju.Simple pleasures of life.

This week’s theme for 199th #Foodiemonday #Bloghop #RagiTales was suggested by Poonam who blogs at https://poonambachhav.blogspot.com . Check out her wonderful blog for traditional recipes.

Recipe for Ragi Mudde:

Ingredients:

  • 1 Cup Ragi Flour
  • 2.5 Cups Water
  • 2 Tsp Rice
  • 2 Tbsp Ghee
  • Salt to Taste

Method:

Take a wide bottom pan. Add water and ghee (Keep some ghee for later use).Bring it to boil.Add the cooked rice and ragi flour slowly and keep mixing it to make sure there are no lumps.Keep mixing with a wooden Spatula in one direction and cover it untill the flour is cooked on low flame for about 5 minutes.

Switch off the flame once it is done. Smear the plate with remaining ghee .Tranfer the contents on to the plate. Make small balls but take care not to burn your palms.

Serve Ragi Mudfe with extra ghee and gravy of your choice. I served with my favourite gojju.

Eat healthy and enjoy!!!!!!!!!!!!!!!!

http://multipurpose powder

Check out more ragi recipes:

Bun 1

POTATO & BABY PEA SHOOTS PATTY

Ramadaan Kareem to all my readers who are fasting during this holy month and eagerly waiting to celebrate Hari Raya this week. Sharing a easy and delicious starter recipe to please your family and friends.I have made a vegetarian Potato & baby pea shoots patty that can be used in burges or eaten just like that with any dip,sauce or chutney.

Meat lovers can add meat to this recipe and enjoy the dish. This week our fellow bloggers decided to share some wonderful recipes for Ramzan which will help our readers to plan what to cook in case they are still not sure what to cook.

My humble contribution for 98th #Foodiemonday # Bloghop theme #EidWithFoodies is this delicious Potato and baby pea shoots Patty.

Recipe for Potato and Baby Pea Shoots Patty:

Ingredients:

  • 4 Potatoes boiled and Peeled
  • 150 Gms Baby Pea Shoots Finely Chopped
  • 1.5 Tbsp Flaxseed Meal
  • 1/2 Tsp Red Chilli Powder
  • 1/4 Tsp Amchur Powder
  • 1.5 Tsp Tava Fry Masala
  • Salt to Taste
  • 1 inch Ginger Finely Chopped
  • 2 Green Chillies Finely Chopped
  • 1 Tsp Jeera
  • 4 Tbsp Besan / Gram Flour
  • Some water for Thick Paste
  • 1 Cup Vermicelli for Coating
  • Oil for Frying

Method:

Take a wide bottom bowl.Mash the potatoes and ensure it is lump free. Add flax seed meal,chopped baby pea shoots, chopped green chilli, chopped ginger,jeera, chilli powder, tava fry masala, amchur powder and salt. Mix well. Mix well and allow it to rest for 15 to 20 mins. Shape them into round patties .

Take another bowl add besan and little water to make a thick paste. Add water slowly and add some salt to the thick batter.

Heat oil in a wok. Dip the round patties in the besan batter and roll it on the vermicelli and deep fry.

Transfer them on to a plate and serve with any dip / chutney / sauce.

I served them with yogurt and dill leaves dip. It tasted fabulous!!!

Bun 1

IVY GOURD PICKLE /KOVAKKAI URUGAI

Hello!!!

Summers call for pickle making. Being a working professional I am unable to make pickles with the elaborate procedures that my grandmom, mom and mother in law make. I mostly get my stock from them .I love instant vegetable pickles and do make in small batches regularly.I have a few recipes on my blog.Today i am sharing this wonderful Ivy Gourd pickle that can me made with easily available ingredients in your kitchen.It is finger licking good.

My humble contribution for this week’s 196th #Foodiemonday #Bloghop theme #It’sPickleTime . This wonderful theme is suggested by Aruna who has just joined us .She has an amazing collection of recipes and blogs at https://vasusvegkitchen.blogspot.com.

Recipe for Ivy Gourd Pickle / Kivakkai Urugai

Ingredients:

  • 25 Ivy Gourds washed and dried
  • 4 Green Chillies cut into halves
  • 10 Garlic pods
  • 1/2 Tsp Turmeric
  • 3 Tbsp Gingelly Oil
  • 1 Tsp Mustard Seeds
  • 1/2 Tsp Fenugreek seeds
  • 1/4 Tsp Asafoetida / Hing
  • 2 Tsp Salt
  • 4 Tsp Red Chilli Powder (I have used coarse Kutilal powder from Everest)
  • Juice of 1 Lemon

Method:

Wash the ivy gourd and dry them neatly.There should be no moisture.Once they are completely dry cut each ivy gourd into 4 parts. You can use both red and white ones. Add salt ,slit green chillies and keep them aside.

Take a wide bottom pan. Dry roast the fenugreek seeds until they slight colour and you can smell the aroma. Do not burn them . Tranfer it to blender and blend it to get fine powder. Add it to the ivy gourd mix.

Heat the same pan again. Add Gingelly oil. Once the oil is hot add mustard seeds and asafoetida. Once the mustard seeds splutter add garlic pods and chilli powder.Mix well for a few seconds untill the raw smell is gone. Pour this mixture on the Salted Ivy Gourd and chilli mix. Add the lemon juice and mix again.Keep it covered for 30 mins. Transfer this pickle to a dry glass jar .

Enjoy this pickle with Curd rice or Rotis!!!

Stays good for 10 days if you can resist eating them and use dry spoons.

https://preethicuisine.com/bittergourd-bell-pepper-picklekarela-aur-shimla-mirch-ka-aachar/

https://preethicuisine.com/drumstick-pickle/

Bun 1

EGG CURRY (SOUTH INDIAN STYLE)

Hello!!!

Today I am sharing a very simple egg curry recipe from the southern part of India . My boys love the egg recipes and this one of their favorite. Egg are a great source of protein and good for health when eaten in moderation.

For people who don’t eat eggs can replace it with potatoes or Paneer. I bet you will love this yummy recipe to the core.

This is my humble contribution for this week’s 195th #Foodiemonday #Bloghop theme #ThirdLetterMagic suggested by Amrita who blogs at http://thefoodsamaritan.com/

Recipe for Egg Curry (South Indian Style):

Ingredients:

  • 5 Hard Boiled Eggs
  • 4 Red Onions finely Chopped
  • 3 Large Red Tomatoes finely chopped
  • 1/2 Lemon Size Tamrind soaked in water
  • 1 Tsp Jeera
  • 1 Tsp Curry Powder
  • 1/2 Tsp Mustard
  • 1/2 Tsp Black pepper powder (Coarse)
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Red Chilli Powder
  • A generous Pinch of Asafoetida
  • Salt to Taste
  • 2 Sprigs of Curry Leaves
  • 2 Tbsp Gingely Oil

Method:

Peel the boiled eggs and keep it aside. Take a wide bottom pan. Add 2 tsp oil. Add a little chilli powder, some pepper powder and turmeric powder. Make dents in the boiled eggs and roast them on medium flame until they turn golden brown .Transfer it to a plate once done. In the same pan add 1Tbsp oil. Add jeera , mustard, asafoetida .Once the mustard starts to splutter add the finely chopped Onions and roast well. Once it turns slighlty brown add finely chopped tomatoes. Add curry powder,curry leaves and salt . Allow it to cook until the tomatoes are nicely cooked. Squeeze the soaked tamrind and add the water to the onion tomato mixture.Allow it to cook on low flame for about 10 mins. Allow this mixture to cool.

Once the mixture reaches room temperature blend it to a fine paste. Heat the same pan. Add remaining oil. Add the ground paste and balance chilli powder and allow it to boil .Once it starts to boil add the fried eggs. Garnish with coarse pepper powder and curry leaves.

Serve hot with Rice or Rotis and enjoy.

Notes:

I have used Aachi brand curry powder. You can use south indian curry powder.

Try These Egg recipes:https://preethicuisine.com/dim-kosha/

https://preethicuisine.com/spicy-egg-masala/

Bun 1

RIPE MANGO SALAD(SUMMER SPECIAL)

Warm Hello!!!

Summers are in full swing in this part of the world.Treating my family with some delicious salads to beat the heat.This Ripe Mango salad can be eaten just like that to satisfy your hunger pangs or as a light snack with some Nachos or fryums or even crisp toasted bread.

There are many types of salads and can be served warm or cold.Salad is basically a mixture of various types of veggies , meat or both, nuts garnished with difference types of salad dressing which depends on your preference. You can make different types of salad to suit your palate.

This week’s theme was suggested by our co blogger Swati who has a wonder compilation of recipes and blogs at www.foodtrails25.com.

My humble contribution for 194th #Foodiemonday #Bloghop theme #SummerFruitFest is Ripe Mango Salad.

Recipe for Ripe Mango Salad:

Ingredients:

  • 1 Ripe Mango cut into cubes
  • 1 Onion Finely Chopped
  • 2 Red Tomatoes finely Chopped
  • 1/4 Cup Finely Chopped Fresh Coriander
  • Juice of 1/2 Lemon
  • 1/4 Tsp Tamari Sauce
  • 1/2 Tsp Dried Dill Leaves
  • Black Salt / Kala Namak
  • 1 Tbsp Peanuts Roughly Crushed
  • 1 Birds eye Chilli(Red Color)
  • 1/2 Tsp Brown Sugar
  • 1/2 Green Bell Pepper finely Chopped

Method:

Crush the peanuts and bird’s eye chilli using a mortar and pestle. Keep it side. Take a wide bottom bowl . Add all the above ingredients and mix well. Lastly add crushed peanuts with bird’s eye chilli and mix again.

Allow it to rest for about 10 minutes. Serve with Nachos / fryums / crisp toasted bread and enjoy. It can be savoured just like that as well.

Enjoy !!!!!!!!!!!!!

Other Salad recipeshttps://preethicuisine.com/roasted-foxnut-salad-makhana-salad/

https://preethicuisine.com/refreshing-summer-salad/

https://preethicuisine.com/brussel-sprouts-kai-lan-salad/

https://preethicuisine.com/3c-kosambari-3c-salad-no-onion-and-no-garlic/

Do tag me incase you try my recipes. I will be glad to hear from you.

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https://www.facebook.com/Preethi-Cuisine-1599142083694224

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Bun 1

DIM KOSHA /BENGALI STYLE SPICY EGG MASALA

Hello!!!

I am back from my wonderful Delhi Trip .Getting back to my daily routine slowly. Starting to blog from this week. Today’s recipe is for all the Egg lovers.My Boys are fond of egg recipes and Dim Kosha is one of their favorite ones.Hence I thought to blog about it.

Today’s theme has been suggested by our wonderful co blogger Sujata Roy who has some awesome collection on her blog
https://batterupwithsujata.wordpress.com/ .

My humble contribution for 193rd #Foodiemonday #Bloghop theme #Bengalifoodfest is this bengali style spicy egg masala / Dim Kosha.

Recipe for Dim Kosha/ Bengali Style Spicy Egg Masala:

Ingredients:

  • 6 Hard Boiled Eggs
  • 1 Bay Leaf
  • 1/4 Tsp Turmeric Powder / Haldi
  • 1 Tsp Kashmiri Chilli Powder
  • 1/4 Tsp Fenugreek seeds / Methi
  • 1 Tsp Jeera Powder / Cumin Powder
  • 1/2 Tsp Dhania Powder / Coriander Powder
  • 4 Tbsp Mustard Oil
  • 1/2 Tsp Garam Masala
  • Salt as per Sugar
  • 1/2 Tsp Ghee
  • 1/4 Tsp Sugar
  • 1/4 Cup Fresh Coriander Chopped
  • For Paste
  • 2 Onions Cubed
  • 2 Tomatoes Cubes
  • 1/2 Inch Ginger Chopped

Method:

Peel the shell of the eggs . Marinate the eggs with little salt and turmeric and keep it aside.

Make a coarse paste of onion ,tomatoes and ginger.Keep it aside.

Heat a wide bottom pan. Add 2 tbsp oil. Roast the marinated eggs untill they turn golden brown. Transfer the eggs to a plate.Once done add the remaining oil to the pan.Add bay leaf and methi seeds for 10-15 seconds.

Once it starts to sizzle add the ground onion tomato paste and saute on medium flame untill the raw smell goes off and oil starts to separate from the sides. Now add jeera powder, dhania powder,chilli powder, salt , 2 tbsp water and mix well.Saute for 3-4 minutes.Oil surfaces on the top. Add a cup of water and allow it to boil.

Once it starts to boil add the fried eggs, garam masala, sugar and ghee. Allow it to simmer on medium flame for about 5 minutes.Masala will be slightly thick and dry. Switch off the flame. Garnish with freshly chopped coriander .

Serve hot with Rice or Phulkas.

Enjoy!!!!!!!!!!!!!

Notes:

I have adjusted the spices to suit the palate of my family.You can increase or decrease as per your taste.

Do share your feed back and tag me in case you try this recipe.

Other egg recipes.https://preethicuisine.com/spicy-egg-masala/