Wednesday, January 30, 2008

Soy Granules Curry with Chopped Onions

Some of our fellow blogger friends are hosting some events which are helping me in experimenting new recipes and tasting healthy dishes. I have made a curry with soy granules and chopped onions. It tasted very nice. My husband told me that it tasted almost like kima curry (minced meat of lamb). I want to share this recipe with you...

Vegetarian kima…

This is my submission to Rajitha of and to Radhi of



Soya granules-1 cup
Chopped onions-4
Chopped green chillies-4
Curry leaves-a few
Turmeric powder-a pinch
Red chilly powder-1 teaspoon
Ginger-garlic paste-1 teaspoon
Garam masala-1 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons

Chopped onions…

Soaked soy granules…


  1. Soak the soy granules in boiled water for 15 minutes.
  2. Meanwhile, chop the onions and green chillies finely.
  3. Heat the oil in a pan and add the onions, green chillies, ginger-garlic paste and curry leaves and fry them until they became soft.
  4. Squeeze the soy granules and add them to the onions. Mix well and let them fry for two minutes.
  5. Now add the turmeric powder, chilly powder and salt. Sprinkle some water and cover the pan with a lid.
  6. Cook until they are done and add the garam masala.
  7. Turn of the stove and serve with rice and rasam.

Sunday, January 27, 2008

Fried Rice and Aloo Koorma with Onion Ritha

Fried Rice


Basmathi rice-2 cups
Mixed vegetables (cubed carrot, fresh corn and fresh peas)-1 cup
Garam masala-1 tablespoon
Ghee-4 tablespoons
Salt- 1 tablespoon


  1. 1.Wash and cook the rice with 4 cups of water (not too soft). Let the rice cool.
  2. 2. Boil the vegetables and keep them aside.
  3. 3. Heat the ghee in a pan on medium flame.
  4. 4. Add the mixed vegetables and fry for three minutes on low flame.
  5. 5. Add salt and garam masala, rice and mix well. Turn off the stove and serve hot.

Note: Garnish the rice with chopped spring onions. I didn’t have them when I was preparing this meal.

Aloo Koorma


Boiled and cubed potatoes-2 cups
Dry chilly powder-1 teaspoon
Turmeric powder-a pinch (optional)

For grinding:

Tomatoes-2 small sized
Chopped onions-2
Green chillies-4
Coriander seeds-1 teaspoon
Cumin seeds-1 teaspoon
Cashew nuts or sasame seeds or dry or fresh coconut (I have used cashews)
Curd-1 cup
Coriander leaves-a few
Garam masala-1 teaspoon
Salt-1 tablespoon
Oil-2 tablespoons


  1. Heat the oil in a pan and add the ground paste.
  2. Fry until it turns brown in colour and add the boiled potatoes.
  3. Stir well and add the turmeric powder, chilly powder and salt.
  4. Add ¼ cup of water and cook on medium flame.
  5. Add the garam masala and stir well. Turn off the stove and add the curd and garnish with chopped coriander leaves.

Onion Ritha


Finely chopped onions-2
Chopped green chillies-2
Chopped coriander leaves-a few
Salt-1/4 teaspoon
Home made Curd (yogurt)-1 cup


1. Take a big bowl.
2. Add the chopped onions, green chillies, coriander leaves and salt.
3. Add the curd and mix well.
4. Simple and delicious onion ritha is now ready…
5. Serve it with the pulav or fried rice or rotis.

Sunday, January 20, 2008

Thiranga Ritha (Tri -coloured Vegetable Salad)

26th January 1950 is one of the most important days in Indian history as it was on this day the constitution of India came into force and India became a truly sovereign state. In this day India became a totally republican unit. The country finally realized the dream of Mahatma Gandhi and the numerous freedom fighters who, fought for and sacrificed their lives for the Independence of their country. So, the 26th of Jan
uary was decreed a national holiday and has been recognized and celebrated as the Republic Day of India, ever since.

Flag of India

The Indian flag was designed as a symbol of freedom. The late Prime Minister Jawaharlal Nehru called it "a flag not only of freedom for ourselves, but a symbol of freedom to all people." The flag, as you can see, is a horizontal tricolor in equal proportion of deep saffron on the top, white in the middle and dark green at the bottom. The ratio of the width to the length of the flag is 2:3. At the center of the white band, is a wheel in navy blue color that indicates the Dharma Chakra (the wheel of law), in the Sarnath Lion Capital. Its diameter approximates the width of the white band and it has 24 spokes. The saffron stands for courage, sacrifice and the spirit of renunciation; the white, for purity and truth; and the green for faith and fertility. more...

Grated carrot, chopped onions and fresh coriander in curd or yogurt…

This is my submission for the event of "Vegetable of the week" & " Theme of the week" hosted by Pooja of


Fresh curd or yogurt-1 cup
Chopped onions-1
Grated carrot-2 tablespoons
Chopped fresh coriander leaves-2 tablespoons
Pepper- ¼ teaspoon
Salt-1/4 teaspon


  1. Transfer the curd into a container and mix with the grated carrot, chopped onions and coriander leaves.
  2. Mix it with the salt and pepper and serve it with pulav or fried rice or rotis.

Monday, January 14, 2008

Papaya Halwa

Happy Sankranti To All Of You!

Papaya Halwa

This is my submission for AFAM… A Fruit A Month event hosted by Naags of


Cubed papaya-1 bowl
Sugar-1/2 bowl
Cardamon powder-a pinch
Chopped pisthachios-1 tablespoon
Ghee-1/4 cup


  1. Choose a fresh but ripe papaya with orange coloured skin and cut it into cubes.
  2. Add the papaya cubes and sugar into a heavy bottomed vessel or pan and start heating them on a medium flame. Papaya has a sweet taste, so it needs less sugar.
  3. Add two tablespoons of ghee and keep stirring. The halwa takes a long time to thicken.
  4. After the halwa thickens, add the cardamom powder and remaining ghee and mix well.
  5. Transfer the halwa into a greased plate and garnish with the chopped pisthachios.

Thursday, January 10, 2008

Grated Carrot Stir Fry


Grated carrot-2 cups
Chopped onions-2
Chopped green chillies-3
Turmeric powder-a pinch
Red chilly powder-1 teaspoon
Ginger-garlic paste-1 teaspoon
Dry coconut powder-1 tablespoon
Garam masala-1 teaspoon
Salt-1 tablespoon
Oil-1 tablespoon

For Seasoning: 1 teaspoon mustard seeds, one teaspoon cumin seeds, 1 teaspoon urad dal, 1 teaspoon gram dal and a few curry leaves


  1. Heat the oil in a pan and add the seasoning ingredients and fry for one minute on medium flame.
  2. Add the onions, green chillies and ginger garlic paste and fry until it turns brown.
  3. Now add the grated carrot and mix. Add the turmeric powder, red chilly powder and salt.
  4. Cover the pan with a lid for 3-4 minutes and cook on low flame. Take out the lid and add the dry coconut powder and garam masala.
  5. Fry for two minutes on medium flame and turn off the stove. Serve with the plain rice and sambar or rasam.

Note: Carrot can be replaced by beet root or beans.

Friday, January 04, 2008

Vegetable Pulav and Palak paneer

This is my submission for Think spice...think garlic event hosted by Sunita of

Vegetable Pulav

Vegetable Pulav…


Basmathi rice-2 cups
Cubed carrot-1 cup
Cubed beetroot-1 cup
Fresh mint-1 cup
Fresh coriander leaaves-1 cup
Chopped onion-1
Fresh grated coconut-1 cup (optional)
Cinnamon stick-1
Star anise-2
Bay leaves-4
Shajeera-1 teaspoon
Ghee-4 tablespoons
Oil-2 tablespoons
Salt- to taste (1 tablespoon)

For grinding:

Ginger-a small piece
Garlic-5 cloves
Jeera or cumin seeds-1 tablespoon
Coriander seeds-1 tablespoon
Green chillies-4


  1. Wash and soak the rice with 4 cups of water in an electric rice cooker container. Heat the ghee and oil in a pan on medium flame.

  1. Add the cloves, cinnamon, cardomam, star anise, bay leaves and shajeera and fry for 1 minute.

  1. Add the onions, carrot, beetroot, mint and coriabnder leaves and fry for 3 minutes.

  1. Add the grinded paste and fry for two more minutes and mix it with the salt.

  1. Remove from the stove and add to the rice cooker container and cook it is done.

Note: Before serving mix the rice gently.

Palak Paneer

Palak Paneer…


Chopped Spinach-4 cups
Cubed Paneer-1 cup
Green chillies-4
Dry chilly powder-1 teaspoon
Turmeric powder-a pinch (optional)
Sugar-1 teaspoon (optional)
Garlic-4 cloves
Chopped onions-2
Garam masala-1 teaspoon
Salt to taste
Ghee-2 tablespoons


  1. Wash and boil the spinach with green chillies and allow it to cool.

  1. Grind the spinach with garlic, chilly powder, turmeric powder, sugar and salt into a paste.

  1. Heat the paneer in oven for two minutes and wash with cold water or deep fry the paneer in oil and keep them aside.

  1. Heat the ghee in a pan and add the chopped onions.

  1. Fry the onions for three minutes on medium flame and add the grinded spinach paste.

  1. Allow it to cook for 5 minutes on low flame and add the paneer.

  1. Cook for three more minutes and add the garam masala.

  1. After two minutes turn off the stove and serve with the vegetable pulav or pooris.