Saturday, 8 December 2012

Gobi aur oats ki tikki

  Yes, this recipe is unlikely fusion of gobi and oats. Hyderabad is blooming with lots and lots of gobi just thought of doin  this gobi-oats combo and happily the result came, off to recipe

Ingredients required

To make masala paste

  • 4-5 tsp of quaker oats (which is roasted till they turn slight brown colour)
  • 6-7 garlic pods
  • 1 tsp of whole jeera, roasted
  • 1 tsp of peppercorns


  • 2 tsp of hung curd
  • 4 tsp of finely chopped methi leaves/venthiya keera
  • 1 tsp tandoori masala
  • 2 tsp of oil
  • 1 tsp of salt
  • One cup of chopped cauliflower florets
  • 1/4 cup of chopped capsicum


Blend all ingredients given under masala section, keep aside.  In a large vessel, combine blended masala, methi leaves, hung curd, tandoori masala, salt along with oil.  Mix this well and add this to cauliflower and capsicum pieces.  Marinate for four to five hours 

You can cook this in either way,,, tawa roast the marinated gobi or bake them in oven till done.  Serve with onion and lemon slices.

Isn't it looking great?? Tasted nice too...

Phool makhana curry

Phool makhana or popped lotus seeds can be found in many supermarkets under spice section.  People use the same in curries, kheer or having them as such (with spices) like pop corn.  These phool makhana are quite nutritious and are used extensively in chinese cuisine who beleive them to 'clear heat', nutritious and thus  has the ability to restore perfect health to our body. The other dishes using phool makhana is  phool makhana kheer and roasted phool makhana. This is what phool makhana looks like

And our fabulous end product is 

Ingredients required

  • One cup of phool makhana
  • 3 tsp oil
  • Half tsp whole jeera
  • 4-5 green chillies, slit lengthwise
  • 4-5 mint leaves
  • Half cup finely chopped onions
  • Half tsp turmeric/haldi
  • 1 tsp Everest Kitchen king masala
  • 1 tsp garam masala
  • 1 tsp ginger-garlic paste
  • 1/2 tsp salt
  • 1 cup tomato puree
  • 3 tsp almond paste/cashew paste
  • 2 tsp finely chopped coriander leaves, to garnish


In a kadaai, roast phool makhana till they turn brown, keep them aside.  Care should be taken while roasting, do not burn them

In another kadaai, heat oil, add jeera, green chilly and mint leaves.  Stir them

Throw in onion and cook till they turn brown

Add in ginger-garlic paste and all spice powders.  Sprinkle water and cook till oil leaves the sides of mixture

Add in tomato puree and almond paste.  Cook in simmer flame for about ten minutes..Lastly add browned phool makhana and simmer flame for ten more minutes.  Serve hot with rice/phulkas 

Isn't this creamy sauce wonderful??

Ginger tea

  Ginger tea, which is soo good on winter days shares a lot of medicinal properties...

  • They are used as an excellant cure against cold, sore throat etc (which forms characteristic feature of winter season)
  • Helps in increased digestion and curing stomach upset
  • Breaksdown unwanted cholestrol, thereby maintaining shape
  • Lastly, also  helps in building up our immune system
    Ginger tea is prepared by heating one cup of water on tea pan and adding 5-6 thin slices of ginger, and simmering the flame till water infuses ginger content very well and reduces to half.  Later take them off the stove and filter to tea cup.  Now add half tsp lime juice and half tsp honey.  Sit back and enjoy!!!!

Neer dosa

Neer dosa is from Karnataka cuisine.  Its preparation is quite simple, apart like using urad dal, this dosa is prepared from  rice alone (which is grinded into liquid batter).  Unlike normal dosa batter which is left to ferment for hours together, this is an instant form, u can simply grind and make an instant form of dosa!! isn't this great??  Grated coconut/ coconut milk is added optionally.  Do give a  honest try guys.....

Method is sooo simple.  Just grind half cup of raw rice(soaked for one hour) with 2 tsp grated coconut.  Make the batter too runny or too wateryy (as  'neer' means liquid form)  Later add pinch of salt and drizzle the batter on pre-heated tawa,, twisting the tawa to form circular shape.  Cook on both sides, shape into four and serve with coconut chutney...

Hmm... yummy breakfast!!

Masala tea

Masala tea is an refreshing tea on windy evenings... Prepared by adding exotic dash of indian spices,(with cardamon and ginger as predominant factor)  it also shares medicinal use as they are known to have better cure for cold.

Ingredients required

To make masala

  • 7-8 green cardamon pods
  • 1/2 tsp dry ginger powder(optional)
  • 1-inch cinnamon piece
  • 2-3 cloves
  • 2-3 peppercorns
  • 1/2 tsp fennel seeds/sombu
  • 1/2 tsp star anise


  • 1 tsp tea masala (i used regular 3 roses)
  • 1/2 cup water
  • 1/2 cup milk
  • 2 tsp finely chopped fresh ginger
  • 1 tsp sugar


Dry roast all ingredients under masala, and crush them to coarse powder
Alternatively heat half cup milk and half cup water in tea pan
Add finely chopped ginger to tea pan and simmer the flame
Throw in crushed masalas and sugar
Lastly add tea masala also and simmer for two minutes for tea masala to infuse with already added spices and milk
Then strain the liquid and serve hot!!


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