Cooking with My Baby

 Its simple to make sabudana khichadi in microwave. No tension of sticking on the sides of vessel and uses less ghee. so presenting you healthier less fat sabudana khichadi     Soak sabudana (sago pearls) for 3-6 hours. The soaking is a crucial step: I do this by placing 1 cup sabudana in a bowl and just barely covering it with water, then covering it and setting it aside. After soaking, the grains should still feel dry and separate, although they should feel soft and hydrated.Fluff with fork If using raw peanuts, roast at 425F for about 10 minutes and remove the skin. If using already roasted peanuts, skip this step. Once the roasted peanuts have cooled, grind coarsely. 2. To the soaked sabudana, add 2/3 C crushed toasted peanuts, 1 T sugar and 1 t salt (or to taste). 3. In a microwave-safe bowl, combine  1 t cumin seeds, 1-2 slited green chillies, 1 T ghee .Microwave for 1.5 mins, or until the cumin seeds sizzle and you can smell a f...

                        Aluvadi/ stuffed taro leaves are one of the most favourite Maharashtrian delicacies. It is also very popular snack in Gujarat called as Patra... When I came to Bangalore, I realized "Patrode" are also very popular snack in Mangalore Community, wherein the batter is fermented rice batter. Aluvadi is made usually in the monsoon season especially in Shravan and during Ganesh festival.        Aluvadi is of a special importance to me, cos that dish is specifically associated with one and only person. I don't think anyone else in the world can create that taste which my dearest aaji used to make. My mother's mother, my granny was a culinary expert. She was quick and fast with her recipes which used to turn out always great. She was the cute ever smiling strong lady who is an inspiration for me. She was not only good with cookin...

                       My mamma loves to cook recipes which she sees in television. If she likes some recipe, she is very prompt to make it immediately for dinner. She has had her quota of failures and successes. Me and my dad used to still do tease her a lot, if her recipe didnt turn out great. Poor mamma.. She's one adorable cute lady who is always smiling. She never scolded me or was angry at me EXCEPT during studies.. She was very strict when it came to education. I was a tomboy as a kid, always wanted to play, climb trees and bruise my knees. I wasn't interested in studies   but then who is. ... Mamma made sure I studied regularly and I used to read novels inside my books....Did I mention, I am completely crazy about books. I stay up late at nights till 3am just go to sleep without knowing the end of the story and if I am forced to sleep leaving my book incomplete, I...

                 Aloo Kulcha is a typical north indian bread usually eaten with curd, pickle n chole. They are made with maida flour dough, filled with mashed potatoes and lots of spices are rolled into a flat bread. Traditionally they are baked in an earthen clay oven called as Tandoor. This is also what you can call Dhabba food..This is a good variation too aloo paratha and is great for feeding your kiddos as well.. Ingredients: dough 2 cups maida ½ tsp salt ½ tsp baking powder ¼ tsp baking soda 2 tbsp yogurt 3 tbsp milk ½ tsp sugar 2-3 tbsp water 1 tbsp oil aloo stuffing 3 boiled and grated potatoes 1 tsp chilli powder ½ tsp amchur ½ tsp coriander powder ½ tsp jeera powder ½ tsp salt to brush on the top of kulcha 2 tbsp kalonji butter/ oil 3 tbsp chopped coriander leaves Method: A)Making ...

Bangalore is cool and it drizzles almost every evening,,, it feels like monsoon has already arrived. And if there is something which everyone associates with monsoon in India, its garma garam pakodas.. So one such cool evening, I decided to surprise my hubby with pakodas,,, paneer pakodas,, sounds interesting, wait for the next part, stuffed paneer pakodas (stuffed cottage cheese fritters) They are adapted from cook called as pure and simple by Viddu Mittal. Its a nice simple vegetarian cook book which explains step by step procedures for normal Indian cooking, its great help for someone learning to make Indian cuisine for the first time. Ingredients: 500 gm paneer oil (for deep frying) Stuffing: 1 ½ tsp ginger paste 1 ½ tsp garlic paste 1 ½ tsp green chilli paste 3 tsp coriander paste ½ tsp chaat powder ½ tsp salt ½ tsp jeera powder Batter 1 cup besan (gram flour) ½ tsp baking powder ½ tsp salt ½ tsp chilli pow...

Here's a one more simple jhatphat recipe which can add flavor to any meal.. Fresh mango pickle. It can be prepared instantly and tastes amazing with parathas and can also add zing to your daily meal..  I had to make this pickle and enjoy last few days of enjoying raw mangoes.. Thinking about this fresh raw mangoes marinated with mix of spices, sitting in my fridge waiting to be devoured, makes my mouth water.....                   I have vivid memories of me and my cousins running around our home in our native places hunting for the mangoes. When we used to hear  loud "thump",we used to run across the courtyard trying to find the ripe mango and eat it. Our home in Konkan is the most peaceful place I have ever been to.. Its a typical konkani village with laid back people and people ever willing to help you.            ...

Mango is a seasonal fruit and there are so many amazing dishes to make with the raw mango as well as ripe one, one falls short of time. I love the raw green mango as much as love the sweet ripe mango. Raw green mango tastes great as it is and even better when sprinkled with some salt and chilli powder. Kairichi amti The recipe here is a curry made with raw mangoes simmered in coconut gravy. Its a Konkani dish and it vegetarian version of fish curry which is made in Konkani houses. My hubby loves this version, so its commonly prepared in summer.  This recipe is handed over to me by my mother, who in turn learnt it from her mother in law. My granny was an amazing cook when it came to fishes n seafood.. She was born n brought in Goa before getting married and later shifting to Mumbai. So she had some really amazing seafood recipes..        You must try this simple recipe before mangoes are out of season.. it tastes great with rice and...

             The tag line of the blog talks about a Carnivorous dentist, but there isnt a single non veg dish on the blog yet.   WHY !!!!        Because I dont eat that much non veg.. Wrong, I eat loads of nonveg.        Because I dont cook non veg at home.. Nah I regularly make it. But because I love cooking for someone. Its fun to cook when you are cooking for someone you love.. My hubby is a pure vegetarian,, So if I cooked non vegetarian food, it was just for me, so I didnt make lots of specialty items...             BUT BUT BUT   Now I have a FOREVER FISH hungry Kiddo for whom I love cooking :) Here's my first recipe for my dear kiddo..  A recipe he loved..            Patra ni machhi is a steamed fish ...

                        Red, Yellow and Green bell peppers along with paneer form the basis of this quick and simple entree which goes well with rice as well as roti.                      Red bell pepper is sweeter in taste as compared to green one which is little on spicier side. I have used all three kinds of bell peppers to make the dish look colorful as well as I like the taste of red bell pepper.            Its simple quick dish which looks attractive and tastes great. Its more like an Indianized version of Thai red curry.. Ingredients: 1 red capsicum 1 yellow capsicum 1 green capsicum 1 large onion 2 garlic 1 cup paneer cubes 2 tbsp oil 500 ml coconut milk 2 tsp corian...

French Fries Tadka ( potato vegetable) Sounds weird!!! But that’s what I made. When I have no vegetables in home, my dearest potato never fails to help me to make quick and tasty meal. We are a family of potato lovers. So बटाटा भाजी in any avatar is always a big welcome. Trust me & try it Ingredients: 2 large potatoes 1 tbsp oil 1 tbsp mix spices( mustard, sesame, ajwain, kalonji, jeera, badisaunf) Pinch of asafetida ½ tsp turmeric 1 tsp garam masala 1 ½ tsp chilli pwd Salt ( to taste) Method: Heat oil in non stick frying pan Once oil is hot, add in asafetida and mix spices. Let me tell you a secret, Neil often plays with my kitchen boxes, last night he shook my फोडणीचा डब्बा (spice box) and some of my spices got mixed. I used that spice mix in this recipe. But I found that little amounts of various spices made interesting mix which went along with this meal. Add potatoes which have bee...