Nov 29, 2013

Capsicum Rice | Capsicum Recipes

I love rice recipes, so today I wanna share one more flavorful capsicum rice recipe with all of you. It’s really yummy and colorful recipe which attracts everyone easily to grab full platter. Bell pepper tastes really great, tender and crunchy which combined with rice and flavorful spices. You can add roasted peanuts or cashews in this recipe if you like it. You can serve this rice recipe with raita.

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 4
Category: Rice

2 Cup Rice, cooked
1 Cup Bell Pepper/ Capsicum, chopped (red, green, yellow)
1/4 Cup Sweet Corn Kernels
1 Tsp. Ginger Paste
2 Green Chilies, chopped
Salt to Taste
1 Tsp. Coriander Powder
1/2 Tsp. Urad Dal
2 Dried Red Chili, whole
5-7 Curry Leaves
1/2 Tsp. Cumin Seeds
1/2 Tsp. Mustard Seeds
Pinch of Asafoetida
1 Tbsp. Oil


Heat the oil in wok and add cumin seeds, mustard seeds, asafoetida, urad dal, dried red chili and curry leaves.
When they starts splutter, add ginger paste and green chilies and sauté two minutes.

Add chopped bell pepper and boiled sweet corns and sauté until to tender.
Add salt and coriander powder and mix it.

Add cooked rice and cook for 5 minutes more on medium flame.
Remove from the flame and garnish with coriander leaves. 
Serve hot capsicum rice with raita or curd.

Tags: how to cook capsicum rice, how to prepare capsicum rice, capsicum rice recipe, rice recipes, capsicum recipes, bell pepper recipes, colourful rice recipe, easy way to cook fried capsicum rice, instant rice recipe, lunch or dinner menu recipes, lunchbox recipes, easy tiffin recipes, main course- rice recipes, chawal recipes, capsicum masala rice recipe.

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Nov 24, 2013

Instant Tomato Idli

This time I choose Instant dosa and idli theme under BM 34. For this theme, I prepared Tomato idli, which made with tomato puree and semolina. The idlis come out very well and look so delicious. You can serve this idli as snack with green chutney or coconut chutney or even serve with sambhar as side dish. 

Preparation Time: 15 Minutes
Cooking Time: 25 Minutes
Servings: 4
Category: South Indian Cuisine

1 1/2 Cup Semolina
2 Tomatoes Paste
1/2 Cup Sour Curd
2 Tbsp. Rice Flour
1 Tbsp. Coconut, finely chopped
1 Green Chili, chopped
1 Pckt Fruit Salt
Salt to Taste
2 Tbsp. Coriander Leaves, chopped

For Tempering
1 Tbsp. Oil
1 Tsp. Mustard Seeds
7-8 Curry Leaves
1/2 Tsp. Toor Dal
Pinch of Asafoetida

Sieve the semolina and rice flour together.
Add salt, tomato paste, coconut, green chili and coriander leaves.
Heat the oil in tadka pan and add tempering ingredients, when they starts splutter remove from the flame. Add tempering into semolina bowl and mix it.
Add sour curd and fold it until to smooth consistency.
Grease the idli mould using ghee and keep ready with steamer.
Add eno and mix it and immediately pour the batter into idli mould to steam for 15 -18 minutes.
Remove the idlis and serve hot with sambhar or green chutney as snack.

Add water for smooth batter, if required. You can add chop onion too for more flavorful idli.

Tags: how to make idlis, tomato idli recipes, idli recipes, south indian cuisines, instant idli recipes, tomato flavour idli, how to prepare tomato idli at home, healthy recipes, low calorie breakfast recipes, instant recipes.  Blogging Marathon page for the other Blogging Marathoners doing BM#34

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Nov 23, 2013

Pasta with Roasted Bell Pepper Sauce| Pasta Recipes

Pasta is a staple food of Italian cuisine, which served with lots of variations. Typically pasta is made from durum wheat flour or maida, but I prefer semolina based pasta to eat which is healthier than maida based. This pasta dish is really delicious and tasty with roasted bell pepper sauce. For this recipe you have to roast the bell pepper on stovetop, mashed with tomatoes and prepare sauce.

Pasta, especially whole wheat pasta, is known to have several health benefits. Whole wheat contains considerable amount of minerals such as magnesium, iron, calcium, zinc, potassium and manganese. Minerals are important for the body because they help with the structure of bones, regular heartbeat, and take part in regulating cell growth. 

Preparation Time: 20 Minutes
Cooking Time: 15 Minutes
Servings: 4
Category:  Pasta & Noodles

1 Cup Twisted Pasta
1 Medium sized Red Bell Pepper
2 Tomatoes, chopped
Cheese, grated for garnishing
1 Tsp. Chili Flakes
1 Tsp. Oregano
Black Pepper to taste
Salt to taste
1 Tbsp. Olive Oil

Boil the pasta with water and 1 tsp. olive oil. (How to Boil Pasta)
Roast the bell pepper directly on stove and peel it burnt skin.
Roast the chopped tomatoes with 1/2 tsp. oil in pan for 2-3 minutes and keep aside to cool.
Blend the roasted bell pepper and tomatoes in mixer until to smooth consistency puree.
Heat the 2 Tsp. olive oil in non-stick pan and add bell pepper puree, sauté for few minutes.
Add black pepper, oregano, red chili flakes and salt and mix well. Add boiled pasta and mix it.
Garnish with grated cheese and serve hot. 

You can use any pasta or macaroni which you like, I prefer semolina based pasta.

Tags: how to cook pasta recipes, roasted bell pepper recipes, bell pepper pasta recipes, easy pasta recipes, Italian recipes, pasta with roasted bell pepper recipes, easy way to prepare pasta recipes, tiffin recipes,

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Nov 22, 2013

Coconut and Cherry layered Panna Cotta- SFC# 2

Panna Cotta is a light, smooth and creamy dessert which serves after a meal. For Sweet fantasy club series #2, I choose panna cotta as a fusion dessert; you can choose any flavour or topping which you like it. Panna cotta means “cooked cream” is an Italian dessert. It’s my first attempt to prepare panna cotta at home. 

For this recipe, I choose two flavor one is coconut and second is cherry flavor which gives fabulous and tempting color together to this dessert. It’s an eggless pudding which prepared with combination of milk, cream, sugar and gelatine. To get perfect panna cotta, you have to refrigerate the liquid for minimum 4-5 hours. You can serve panna cotta with chocolate sauces, caramel, berries or fruit coulis. For vegetarian version, you can replace the gelatine with china grass or agar agar powder.  

Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Chilling Time: 4 Hours
Servings: 4

Category: Italian Cuisine

For Coconut Layered
1 Cup Coconut Milk
1/2 Cup Cream
1/2 Cup Sugar
1 Tsp. Vanilla Essence

For Cherry Layered
1 Cup Cherry with syrup
1/4 Cup Cream
1/4 Cup Sugar

For Gelatine
2 Tbsp. Gelatine
1 Cup Water

For Gelatine Mixture
Soak the gelatine into 1 cup water for 5 minutes and heat it on low flame until to dissolve.
Keep aside to cool at room temperature.

For Coconut Flavor
Combine the coconut milk, sugar and cream together in non-stick sauce pan.
Boil and simmer over heat for 5 minutes, add vanilla essence and mix it. 
Add half cup of gelatine mixture into sauce pan and boil 2 minutes.
Keep aside to cool at room temperature. Place the mixture evenly in mould (3/4 Quantity).
Place the moulds into freeze for two hours until to set.

For Cherry Flavor
Combine glazed cherry, sugar and whipped cream together and blend it until smooth consistency.
Add remaining gelatine portions into cherry puree mixture and add on the top of coconut mould as second layer and keep in freeze until to set.
Serve chilled with fruit compote or sauces.

Tags: How to prepare panna cotta, panna cotta recipes, coconut recipes, Italian dessert recipes, easy way to prepare panna cotta at home, gelatine based panna cotta, coconut flavoured panna cotta, double flavoured panna cotta, simple dessert recipes, Pudding recipes.

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Nov 21, 2013

Malpuas with Rabri- SFC#2

Malpua is one of the popular Indian Sweet which prepared on the occasion of Holi, Diwali and on more auspicious occasions. Malpua is a fried pancake which soaked in sugar syrup and serve with rabri and nuts as a dessert. Sometimes we add crushed coconut or banana puree in this batter for more flavorful malpuas. Malpua is a famous dish during the Muslim holy month of Ramadan. Muslim families across India, as well as Pakistan prepare malpuas for iftar (meal to break the fast). This malpua includes maida, rawa, and khoya/ mawa (milk solids), and is deep fried to take the shape of a pancake. In some recipes, malpuas are dipped in sugar syrup before serving.

Last month I started new group “Sweet Fantasy Club” with my co-bloggers and so we decided to choose Malpua as an Indian Sweets for November series. I wanna thanks to all my lovely co-bloggers who support me a lot for encouraging towards this group. For more detail about this group checkout our page “

Preparation Time: 1 Hour
Cooking Time: 20 Minutes
Servings: 4
Category: Indian Mithai

For Malpua
1/2 Cup Flour/ Maida
1/4 Cup Semolina
1 Cup Whole Milk, warm
3 Tbsp. Condense Milk
1 Tsp. Cardamom Powder
1 Tsp. Fennel Seeds
Few Raisins
Oil for Frying

For Sugar Syrup
1 Cup Sugar
1 Cup Water
Few Saffron Strands

For Garnishing
Almonds, slivered
Pistachios, slivered
Rabri, chilled

Sieve the semolina and flour together and combine with raisins, cardamom, fennel and condense milk. Add warm milk and mix it without any lumps.
Cove and keep aside to rest for 2-3 hours, if you are in rush try to keep for atleast 30-40 minutes.
Heat the water in separate pan and when water starts boiling, add sugar and stir continuously until to dissolve completely. Try to prepare one string consistency syrup.
Heat the oil in flat surface pan or wok. 
When oil is hot enough, pour the ladleful batter in kadai to form of pancake in one motion.
Cook this pancake on slow flame from both sides until to cook and golden.
Place these malpuas on a kitchen towel to drain excess oil.
Keep this malpua in sugar syrup for atleast 5 minutes.
Remove it and garnish with chopped nuts and serve hot with chilled rabri.

You can use grated and unsweetened khoya instead of condense milk. If you used unsweetened khoya, add 2 tbsp. sugar also.
Try to keep batter for 3-4 hours to prepare smooth and soft malpuas.
For flavouring, you can add mashed bananas also in batter.

Tags: how to make malpua recipe, malpua recipe, indian mithai, indian dessert recipes, easy and simple way to cook malpuas, malpua with rabri recipe, step by step malpua recipe, rajasthani malpua recipes.

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Nov 19, 2013

Bell Pepper and Corn Slaw

Bell pepper slaw is a three color slaw which served with honey and lemon juice dressing as salad course with sandwiches and burgers. For this recipe, you have to chop the all three color pepper’s julienne and served with corns and dressing.

You can choose any vegetables like carrot, radish, and purple cabbage, cucumber for more colorful slaw which gives crunchy bites. This color slaw looks so attractive and healthy meal to.

Preparation Time: 15 Minutes
Cooking Time: 0 Minutes
Servings: 4
Category: Salad

1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
1/2 Cup Sweet Corn Kernels, boiled
Honey to taste
1 Lemon Juice
Red Chili Flakes to taste
Salt to taste
2 Tsp. Olive Oil
Green Coriander Leaves, chopped for garnishing

Wash and chop the bell peppers into juliennes, keep these juliennes in chilled water for few minutes.
Combine honey, lemon juice, salt and red chili flakes together to prepare dressing.
Mix the dressing with bell pepper juliennes and corns together in bowl.
Garnish with coriander and serve chilled.

Tags: how to prepare bell pepper slaw, bell pepper recipes, capsicum recipes, chilled slaw recipes, easy way to prepare bell pepper and corn slaw, side dish recipes, no cooking recipes, slaw recipes, three pepper slaw recipe, salad course. 

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Nov 15, 2013

Chatti Pathiri- Kerala Sweet Layered Crepe Recipe

Chatti Pathiri isa layered pastry made in the North Malabar and Malabar region, of Kerala, India. It is made in both sweet and savory variations. But this time we prepared sweet vegetarian version. This is a little time consuming recipe but really tasty and delicious.

For this recipe, we have to prepare three portions; one is pathiri (flatbread), second is nut filling and third is coconut milk mixture. This filling is made with nuts and condense milk. The flour is kneaded with oil and water into soft dough and rolled into thin pancakes. These pancakes are soaked in milk to soften them and arranged in layers. The fillings are added between these layers. Once layered, it goes in for baking at 180 degrees for approximately 20 minutes. You can bake this recipe in oven or cook on stove too. I prefer stove cooking rather than oven.

For this November month, Srivalli choose Chatti Pathiri, authentic recipe of Kerala for ICC- Indian cooking challenge. I never heard and tried this recipe, and suggested Anita Menon’s Slice of my life for reference. Thanks for sharing this wonderful recipe with us.

Preparation Time: 40 Minutes
Cooking Time: 30 Minutes
Servings: 4
Category: Kerala Cuisine
Recipe Source: Slice of My Life

For Pathiri’s
1 Cup Flour/ Maida
Pinch of Salt
1 Tbsp. Oil
1/3 Cup Warm Water

For Filling
200gm Condense Milk
3 Tbsp. Cashew Nuts, chopped
3 Tbsp. Raisins
3 Tbsp. Almonds, chopped
4 Tbsp. Sesame Seeds, (white)
6 Tbsp. Coconut Powder
1 1/2 Tbsp. Cardamom Powder

For Coating
1 Cup Coconut Milk
2 Tsp. Cardamom Powder
3 Tbsp. Sugar (as per taste)
2 Tsp. Desi Ghee/ Clarifying Butter

For Pathiris

Combine flour, salt and oil together and gently mix with fingertips.
Add warm water slowly to knead smooth dough as chapatti. Cover and keep aside for 30 minutes. 

Divide the dough into eight equal portions and roll it out into thin chapatti.
Heat the griddle or tawa and cook like a chapatti lightly. Keep this pathiris aside.

For Filling

Roast the sesame seeds, cashews, almonds and raisins together with 2 tsp. of ghee until to golden brown. Now add coconut powder and sauté until to slightly color change.
Combine roasted nuts, cardamom powder and condense milk together in separate bowl and filling is ready to further use.

For Coating
Combine Coconut milk, cardamom powder and powdered sugar together in bowl and keep aside.

How to Assemble

Take a non-stick baking tray or a deep skillet and spread couple of tsp.  ghee / clarified butter all around. Keep one pathiri as the first layer.
Spread the nut and condense milk filling on the top of pathiri. Dip the second pathiri or flat bread in the coconut milk mixture, coat well and place it on top of the filling.
Spread the nut mixture again and repeat this until all the pathiris, the coconut milk mix and the nut mixture is used up and pathiri being the top layer.
Pour the remaining coconut milk mixture on top of pathiri (a generous amount) so that it drains on all the gaps on sides and form a thin layer on top.
This is important to keep the Chatti Pathiri moist. If you run out of the coconut milk mixture after coating, make more and mix with sufficient sugar and cardamom and pour on top.
Bake in oven for about 15 minutes or until the top of pathiri turns golden. Alternately you can do what I did, which is to cook it on a stove top in a non-stick deep skillet or deep pan.
All you have to do is to place it at a very low flame and flip it carefully to cook on the other side.
Flipping of such a heavy set block of flat breads with filling is a mean feat.  The flipping becomes a bit easy when the lowest layer of flat bread/pathiri is a little hard.
When both the sides have cooked well, it is easy to slide it out of the pan into the serving plate.
After it cooled down a little, Pour some leftover creamy nut filling and decorated it with glazed cherries.

Tags: How to cook chatti pathiri, Malabar dessert, kerala dessert or kerala recipes, step by step chatti pathiri recipes, how to prepares chatti pathiri at home on stove, sweet recipes, Indian traditional sweet recipes. Chatti Pathiri submitted in Indian Cooking Challenge hosted by Srivalli

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Nov 14, 2013

Beetroot Cutlets| Beetroot Kebab| Beetroot Recipes

Beetroot a colorful veggie which gives awesome color and nutrition value to each and every recipe when added. This time I choose to share beetroot cutlets or beetroot kebabs. These cutlets can be served as starter or you can use to make burger or sandwiches to.

For this recipe, you have to cook beetroot first with oil, salt and chili to reduce raw flavor. Combine with spices and potatoes and shallow fry them. You can serve these cutlets with green sauce or tomato ketchup. It can be nice and tasty evening snacks with hot tea or coffee.

Beetroot contains potassium, magnesium, iron and vitamin A, C and folic acid. It can help in reducing blood pressure as well as its associated risks such as heart attacks and strokes.

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 4
Category: Snacks
1 Cup Beetroot, peeled and grated
2 Small Potatoes, boiled and grated
2 Green Chili, chopped
3 Tbsp. Green Coriander, chopped
1/2 Tsp. Ginger Paste
1/2 Lemon Juice
1 Tsp. Dried Pomegranate seeds, roasted and crushed
1 Tsp. Chaat Masala
Salt to taste
1 Tsp. Roasted Cumin Powder
1 Tsp. Coriander Powder
1/2 Tsp. Garam Masala
Crushed Oats
Cornflour and water mixture
Oil for shallow frying


Heat the 1 tbsp. oil in non-stick pan and sauté grated beetroot with pinch of salt, green chili and ginger paste until to cook or dried. Keep aside to cool.
Combine grated potatoes with coriander leaves, anardana, chaat masala, salt, roasted cumin powder, coriander powder in separate bowl.
Add cooked beetroot and lemon juice in potatoes mixture, prepare firm dough. Divide the dough into equal portions and form into patties shaped.

Prepare the 2 tbsp. cornflour with 2 tbsp. water as batter without lumps, dip the each cutlet into batter and toss with oats. Keep aside in plate to set.
Heat the enough oil in non-stick pan for shallow frying these cutlets on low flame until to cook and crisp on to both sides.
Serve hot beetroot cutlets with sauces.

You can use bread crumbs, semolina and more option as alternative of oats.
You can keep the patties in freeze to set atleast for 15 minutes.
If you are calorie conscious, then use tofu or paneer instead of potatoes.

Tags: how to cook beetroot cutlets, cutlets or kababs recipes, beetroot recipes, snacks recipes, healthy recipes, healthy snacks recipes, beetroot kabab/ beetroot kebab recipes, step by step beetroot cutlets recipe, chukandar tikki,

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