Friday, January 26, 2007

Tomato Chutney from my Mom's kitchen


1. Tomatoes - 4 nos Medium size(I prefer using tomatoes on the vine or plum tomatoes)
2. Green Chillies - 8 nos (Adjust it according to ur taste, I prefer little hot)
3. Tamarind paste - 1 tbsp
4. Coriander/ Kothmir chopped - 1 tbsp
5. Mint chopped - 1 tbsp
6. Sesame/Til/Nuvulu - 2 tbsp - dry roast and grind to a fine powder
7. Turmeric - 1tsp
8. Salt to taste
9. For popu or tadka 1 tsp each - curry leaves, mustard seeds, dry red chilli's
10. Oil for tadka


1. Heat 1 tsp of oil add whole green green chillies, kothmir/Coriander, pudina and tamarind paste. Let it fry for a min then add the cut tomatoes.
2. Put the lid and make the stove to medium flame.
3. Check it after 5 - 10 mins, you can see that the water came from tomatoes starts leaving, at this point keep the lid open.
4. After some time you can see only little liquid is left, switch off the stove and let it cool.
5. Take out the green chillies from it and grind it to fine paste along with the sesame paste, add salt.
6. Take a big spatula and try to mix the tomato mixture so that it becomes fine paste. Now add the green chili and sesame mixture, mix well.
7. Finally heat some oil for seasoning, add curry leaves, mustard seeds, dry red chilli's, fry for few seconds, put it in the tomato mixture immediately.
8.Tomato chutney is ready:)can be served with roti, dosa, puri or white rice.

My entry to My Dhaba's VCC:VCC Q4-2006:FAHC:FAHC-campaign

Kitchen Notes: All quantities are approx., changes should be made according to the taste.
Recipe Source: My mom's own creation.


Monday, January 22, 2007

3 Things MeMe...

Thanks Nidhi (of 'Cooking Made Easy') tagging me for 3 Things MEME. I enjoyed writing it a lot.

Three things/ People that make me laugh
1. My daughter’s sweet talks and my hubby teasing me.
2. Watching everybody loves Raymond.
3. When I see people who live for others (They buy stuff just for showing off and they really don’t know the real value of enjoying it).

Three things that scare me
1. Cruelty and cunningness.
2. Being alone at home at night.
3. Losing loved ones.

Three things I love
1. I love Cooking, gardening, learning new things.
2. I love shopping.
3. I love being with my family.

Three things I hate
1. I hate milk, even though it’s healthy.
2. Mean and cruel people.
3. When some one shows me down.

Three things on my desk
1. My cell phone.
2. Phone Dairy.
3. TV remote.

Three things I am doing right now
1. Writing MEME for the first time.
2. Thinking of what to write?
3. Writing a letter to my employer.

Three things I want to do before I die
1. I want to be on the top positions in one of the best companies in the world.
2. I want to help needy by doing some social work.
3. I want to go back to my country.

Three things I can do
1. I can cook good food.
2. I am always there for my family, whenever they are in need for me.
3. I can be much better than what I am today.

Three things I cannot do
1. I cannot dance.
2. I cannot see someone in pain.
3. I cannot stop watching TV.

Three things you should listen to
1. Listen to your elders.
2. Listen to swami vivekananda’s inspiring teachings.
3. Pravachan from our Vedas.

Three things I'd like to learn
1. I would love to learn, how to skate.
2. I want to learn meditation.
3. I want to stick to a daily regime.

Three favorite foods
1. Of course food cooked by mom.
2. Street food (Indian).
3. Bengali sweets.

Three beverages I drink regularly
1. Water
2. Juice
3. Lemonade

TV shows I watched as a kid
1. Vikram aur beetal.
2. Spiderman cartoons.
3. Fairy tales.

Three fellow bloggers I would like to tag hmm..
(Take it up, if you like to)
I guess most of my blog buddies have already been tagged...
So no point in tagging again:)
Let me check.
Thanks to Nidhi once again... I enjoyed writing this MEME...

Saturday, January 13, 2007

Happy Makara Sankranti.....

Happy Makara Sankranti to all my friends, fellow bloggers and everyone who celebrate sankranti.
I miss my home:(

Picutre courtesy : Yahoo photos

Thursday, January 11, 2007

Carrot-Ginger Pickle

This was few months back when my hubby and me went to a south Indian fast food place. We ordered bisblebath togo, we went home and when we opened the bisblebath, they gave a red color pickle which was chunky, sour and had a strong taste. I had a feeling that I tasted this kind of pickle before, first we thought it was mango pickle but to my surprise it was a carrot and ginger pickle. So I tried it the very next day and it turned out to be very very tasty. Here goes my version of the recipe....

1. 1 Stick of carrot(long and thick)
2. 1 inch of ginger (ginger should be 1/2 the qty of carrot)
3. 1 lemon
4. 1 1/2 tsp of jeera pwd
5. 1 tsp of methi pwd
6. 2 tbsp of red chili pwd
7. salt to taste
8. 2 tbsp of oil(use peanut/ sunflower oil for better taste)
9. For popu or tadka 1 tsp each - curry leaves, mustard seeds, dry red chilli's

1. Peel and grate the carrot and ginger together in a grater.
2. Heat oil in a kadai( or a pan) and when hot simmer the stove and add mustard seeds, curry leaves, dry red chillies.
3. After few seconds take the kadai (or pan) off the stove and put it aside.
4. Lets wait till the oil gets warm(it would take approx. 3 mins), then add the jeera pwd, methi pwd, chilli pwd and salt.(Make sure to wait till it gets warm or the pickle color would be dark brown and tastes different)
5. After few seconds add the carrot-ginger mixture to the above and mix well.
6. Let wait till the whole thing cools down. When its cold take the juice of the lemon and add it to the above mixture and mix well.
7. Taste the pickle for salt. If you think it has less salt add it.
8. Store it in a air tight container in the fridge. Its ready to eat immediately, but tastes better next day.
Will last for a week in fridge.

I tried to take pictures from my camera phone. I hope they are clear.
This is my entry for
Jihva for Ingredients - Ginger hosted by Rosie of ‘Whats the recipe today'

Kitchen Notes: All quantities are approx., changes should be made according to the taste.
Recipe Source: My own creation.

Labels: ,

Monday, January 08, 2007

Shikampuri Kabab

Ingredients :

1. Kheema (Lamb/Goat) - 1lbs
2. Chana Dal - 3 tbsp
3. Egg White - 1 no's
4. Boiled Eggs - 3 no's
5. Ginger Garlic Paste - 1 tbsp
6. Kaju - 8 soaked and make a paste of it with little water.
7. Chilli Pwd - 1 tsp
8. Turmeric Pwd - 1/2 tsp
9. Garam Masala Pwd - 2 tsp
10. correinder and Mint finely chopped 4 tbsps
11. Salt to taste
12. Maida 2 tbsp
13. Oil for frying
14. Lemon and onion for serving


1. Mix kheema, chanadal, chilli pwd and salt in 2 cups of water and boil it on medium flame with lid closed for 30 mins.
2. Strain the water and let it cool.
3. Make a fine paste of the above mixture in the mixer (try to use the pulse mode) with kaju paste and egg white.
4. Take it out in a bowl, add garam masala pwd, ginger garlic paste, corriender, pudina, turmeric pwd and mix it with a spoon.
5. Make slices of boiled egg.
6. Take the mixture and insert one sliced egg in the centre and give it a shape of the kabab( round shape).
7. Roll the kababs in the dry maida flour and swallow fry it in a frying pan or deep fry it. Fry it till its golden brown on both sides.
8. Serve hot with lime and onion slices. Can be eaten as a snack.

Picture courtesy: web
Kitchen Notes: All quantites are approx., changes should be made according to the taste.
Recipe Source: Adapted from a cookery show.

Monday, January 01, 2007

Happy New Year :)

Picture courtesy: web