Mini Pepper Idli’s :)

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Idli Sambhar is one of the favorite dinner time food in our house. And there is nothing better than instant idli’s. Momsy prepared idli and sambhar for dinner and I made pepper idli’s from the leftover for breakfast next morning. You can read the recipe from Sharmis Passions. It turned out to be delicious ๐Ÿ™‚

Here is the picture ๐Ÿ™‚

True Delight :)

True Delight ๐Ÿ™‚

For the love of Corn :)

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Being a corn lover, I have been eating corn in various forms from childhood. Be it roasted corn or corn ka kiss or corn pakode or corn sabzi or corn pulav or corn salad :).

So today out of no where, I decided that I want to prepare corn salad which is terribly easy and quick to make. I have watched many videos on youtube for preparing corn salad, people add a variety of things to it. But, since I live in a small town I can’t find a lot of stuff. Therefore, the corn salad I prepare at home is the simplest with the simplest of ingredients.

Ingredients:

3 Cups of Cooked Corn

2 finely chopped Green Bell Peppers

2 finely chopped tomatoes

1 finely chopped onion

2 finely cut green chillies (you can add more)

1/2 cup of finely chopped coriander

1/2 cup lemon juice

Salt (according to taste)

Chaat Masala (according to taste)

Black Pepper (according to taste)

1 tbsp of butter (I used home made butter)

Mix the cooked corn, chopped capsicum, chopped tomatoes, green chillies in a bowl. Heat a pan and put butter. After a minute or two, add the mixture of veggies to the pan. Add salt, Chaat Masala, black pepper and lemon juice to the mixture. Keep on mixing the salad until the juice of the tomato is soaked. Next add coriander to the salad and serve ๐Ÿ™‚

Colorful Corn Salad :)

Colorful Corn Salad ๐Ÿ™‚

 

 

Methi Leaves Yogurt Curry :)

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This afternoon, Momsy said that the refigerator is stocked with methi leaves (fenugreek) and she is going to make methi ke paranthe for dinner. I am always up for any vegetable paranthe. In between this converation with Momsy, I switched on my laptop and found this recipe on Edible Gardenย recently posted.ย 

I told Momsy why not give this a try, it would be a fresh departure from the regular paranthe ๐Ÿ™‚

I am not writing the recipe because it is given in easy steps on the link. And I have also realized that I suck at writing recipes. You can find the recipe on the link above. The curry turned out to be pretty good. Here is the picture of the curry I prepared ๐Ÿ˜€

The curry is a bit more green because I added large quantities of coriander. Otherwise, it would be yellow :)

The curry is a bit more green because I added large quantities of coriander. Otherwise, it would be yellow ๐Ÿ™‚

Green Chick Peas Pulav and Tomato Soup :)

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Now is the time for a majority of students to spend time at home for the winter vacations. I am spending a whole month at home, thanks to the job I got, I do not need to intern any more. How do I spend an entire one month? I decided I would again try my hand at cooking. So, today I made green chick peas pulav and tomato soup. Momsy kept on instructing me and did exactly what and how she asked me to. Here is how I went about it ๐Ÿ™‚

Tomato Soup

steamed tomatoes

steamed tomatoes

People who are expert at cooking consider tomato soup asย something which they can make even blind folded. But, it is the first ever soup I made and hence you will have to bear with the recipe. I washed the tomatoes and put them in a pressure cooker to be steamed. Next, I poured the steamed tomatoes in a bowl to cool them off. A thick (not very thick) paste of the steamed tomatoes was

Steamed tomatoes turned in a not so thick paste

Steamed tomatoes turned in a not so thick paste

prepared in a mixer, the paste was then put through a sieve. The paste was thenย transferred to a utensil on the gas stove adding salt. In a separate pan, ย a teaspoonful of ghee, asafoetida and cumin were added and was mixed with the soup.

After boiling the mixture for a goodย five minutes, tomato soup was prepared.

Soup with salt and garam masala sprinkled over it.

Soup with salt and garam masala sprinkled over it.

 

 

 

 

 

 

 

 

 

Green Chick Peas Pulav

Onions, Tomato, Green Chick peas, Rice, Coriander and green chillies

Onions, Tomato, Green Chick peas, Rice, Coriander and green chillies

I have also never made pulav on my own. I mean doing everything on my own.This time from cutting the vegetables to adding coriander in the end, I did everything. I beforehand cut onions, tomato, green chilli and coriander and kept them ready. I washed rice and kept it soaked in water for some 20 minutes. Next, I added oil, bay leaf, cloves and black pepper along with asafoetida to the pan.

Oil, asafoetida, bay leaves, black pepper, cloves and onion

Oil, asafoetida, bay leaves, black pepper, cloves and onion

After a minute or two, I added onions and green chillies to the pan. After the onions turned a little pink, green chick peas were added. Again, after 5-8 minutes, I added the rice to the pan. Momsy asked me

After adding green chick peas

After adding green chick peas

to mix everything slowly as mixing roughly will break the rice. She asked me to mix everything till I can smell the fragrance of rice, green peas and other stuff included.

When I could, Momsy asked me to add red chilli powder, turmeric powder and garam masala.

After adding rice

After adding rice

This mixture was transferred to the pressure cooker and water was added.

Adding red chilli powder and turmeric powder

Adding red chilli powder and turmeric powder

 

 

 

 

After the rice was perfectly steamed, the pulav was prepared. Finely cut coriander was sprinkled and served with lemons. ๐Ÿ™‚

rice and water in the pressure cooker for steaming

rice and water in the pressure cooker for steaming

Pulav and Toamto Soup ready to serve :)

Pulav and Tomato Soup ready to serve ๐Ÿ™‚

I hope this zeal to cook and post here doesn’t die away before the vacations are over.

Tomato Capsicum :)

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Now, this is the most wonderful and easiest sabzi, one can come across. It is handy when you do not really want to cook, or you do not have any time to cook. ย Also, you can always find capsicum and tomatoes everywhere and anywhere. ๐Ÿ™‚

This gets cooked in a matter of minutes and you don’t have to stand in the kitchen and bear the heat of the gas stove.

Cut the capsicum and the tomatoes. Pour oil in the pan and add the usual asafoetida and cumin seeds when the oil gets hot. Next, add tomatoes and let them cook for like 2-3 minutes, so that the tomato juice dries up a little. After that, add the capsicum and let it cook for another 2-3 minutes. Add red chilly powder, turmeric and coriander powder. Mix thoroughly. Here, the sabzi is ready to be served.

The pretty green sabzi :D

The pretty green sabzi ๐Ÿ˜€

Bhindi Pyaaz :D

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I came back from office only to find my friend’s roomie gone. She is out of station for some days. Me and the friend did not want to spend much time in the kitchen. So, we settled on pyaaz bhindi and parantha.ย 

It took me one hour to cut onions, bhindi (lady finger) and green chillies. It is so because I was talking to Momsy and Gappa on phone which proves that I am not much of a multi-tasker. I believed otherwise for some years.

When I went inside the kitchen, and tried locating where the oil is kept, the friend and I realized that it is over. So, at 9:30 in the night, we went out and bought Fortune Refined oil. We came back and I started cooking. I poured some oil in the pan, let it heat, next came hing, jeera and onions with green chillies. I was waiting for the onions to turn their patent pinkish creamish when Crazy Shopper called. She has reached New Delhi and was putting up with another friend in Greater Kailash. When the onions were all pink and pretty, I mixed bhindi in the pan and realized that the quantity of oil is not proportionate to the vegetable in the pan and then it struck me that Momsy always tells us that bhindi requires good amount of oil otherwise it doesn’t taste good. So, I poured more oil in the pan while cooking the vegetable ๐Ÿ˜€

The real twist came when it was time to make rotis after the sabzi was done. As soon as we put the very first parantha over the tava (I have no idea of the english name) the gas went out. At 10:30 in the night, there was no way we could get a filled LPG cylinder. After laughing for 5-10 minutes like idiots, and realizing that no gas means no breakfast, no lunch and no dinner, the friend told me that she would get a filled cylinder tomorrow. I said I would accompany her.

We had bhindi pyaaz with bread ๐Ÿ˜€ And it was great ๐Ÿ˜›

P.S- I know the recipes (apparently) that I post are no special or extraordinary. But I am just learning to cook and I am way way way too excited because I get to click the pictures and post them here. So, please bear with the easy to make, usual, and boring sabzi’s. ๐Ÿ˜€

The finally cooked Bhindi Pyaaz :D And it tasted good :)

The finally cooked Bhindi Pyaaz ๐Ÿ˜€ And it tasted good ๐Ÿ™‚