28 March 2015

It was Christmas day (and our wedding anniversary). Rohan and I were pestering my husband to take us out for lunch. I wasn't expecting a yes for the outing, but OMG he agreed! Rohan and I were happy.... "yippeee Papa is taking us out for lunch".... then came the question "where should we go?"

My four-year-old toddler exclaimed with joy "R-city!!!!!".... Rajesh and I looked at each other. The same thought ballooned "Again.... Oh No!". R-city is a mall in Mumbai suburbs with great eating options (all of which we have tried :D). So we drove to R-city and oh boy the little brain had made a marvellous POA (Plan of Action).... "I want this"... "I want that toy", "I want to drive that toy car".... the tantrums grew.... We took off from the mall and drove to this marvellous Italian restaurant at Powai called "Mia Cucina".

Mia Cucina has a rustic but friendly Italian decor. We were overjoyed to realize we were the only customers in the restaurant at that time. It was 12:30 p.m. The restaurant had geared up for Christmas with beautiful Christmas decorations. They had a nice Christmasy feel to them. And Lo Behold.... Christmas songs were playing in the background.... "Santa Baby..." and other soulful Christmas songs. My heart felt so happy and joyful.... It had been ages I got that Christmas feeling (Miss Christmas celebrations in Edinburgh!!!)... 

Let me come to the food part.... For Starters we had garlic bread and soup (yummilicous). Rajesh ordered a Basil Mango mocktail. In the Main course, we had a Vegetarian Primevera Pizza (delicious!) and Aubergine Mozarella Bake ( so yummy yummy!!!!). For the deserts, we had the in-house Blueberry Cheesecake (not that great :().



The Aubergine Mozarella Bake was so yummy that we yearned for it even when we came back home. I forgot about it in some days... but saw the recipe at Rak's Kitchen. Oh was so happy... the next weekend, I tried and served my guinea pigs with it :D. Rohan loved it....





I made a few alterations to Rajeshwari's recipe. Her food space is amazing with variety of recipes. Do visit it for some yummy and wellcaptured recipes.

Source: Rak's Kitchen
Preparation Time: 15 mins
Baking Time: 25 mins

Ingredients

  • Aubergine (brinjal), the long variety, 3 pieces
  • Mozarella cheese, 150 gms, shredded
  • Powdered Parmesan cheese, as garnish
  • Mixed dried herbs, as garnish
  • Red chilli powder or chilli flakes
  • Butter, 2 tsp
  • Oil, 1 tsp
  • Salt
  • Homemade Pasta sauce (recipe below) - Ingredients
      • Chopped vegetables such as red, green, yellow peppers
      • Tomatoes, 5, medium-sized
      • Pasta mix - dried herbs easily available in stores
      • salt
      • sugar
      • red chilli powder or black pepper powder
      • Crushed garlic (5 cloves)
      • water, 1 cup



Method:

To make the Pasta sauce:
  1. Boil tomatoes and keep aside. When cooled, grind the tomatoes to form a coarse puree.
  2. Chop the peppers (green, red, yellow) and the carrots in fine pieces.
  3. In a pan, add some butter.
  4. Add the crushed garlic and saute for a while till the raw smell of the garlic goes off.
  5. Add the veggies and saute these for a while.
  6. Add the tomato puree and then add sugar and salt.
  7. Pour some water and let the veggies cook for 5-10 mins.
  8. When the veggies cook and melt, add red chilli powder and the pizza mix.
  9. Cook till it forms a thick sauce.
  10. Store this pasta sauce in a jar. You can use this sauce as a pizza sauce as well.



 To make the aubergine mozarella bake:
  1. Wash and pat dry the brinjals. Slice the brinjal lengthwise.
  2. In a bowl, add the red chilli powder, mixed herbs, salt, and the brinjal pieces. Let it marinate for 10 mins.
  3. In a shallow frying pan or flat pan, drizzle some oil.
  4. When the oil heats up, place the brinjal pieces one by one and roast it till its golden brown.
  5. Remove the brinjal pieces and store it on a tissue paper.
  6. Preheat the oven for 10 mins for 200 degree celcius.
  7. Meanwhile, in a baking dish, place one layer of pasta sauce, then a layer of brinjal pieces, and then a layer of Mozarella cheese.
  8. Repeat this for remaining sauce, pieces and cheese.
  9. Bake the mixture for 25 mins on 200 degree celcius.
  10. Once done, let it cool as it is very hot for some time.
  11. Garnish with parmesan cheese and serve.


 


Saturday, March 28, 2015 Supriya Nair
It was Christmas day (and our wedding anniversary). Rohan and I were pestering my husband to take us out for lunch. I wasn't expecting a yes for the outing, but OMG he agreed! Rohan and I were happy.... "yippeee Papa is taking us out for lunch".... then came the question "where should we go?"

My four-year-old toddler exclaimed with joy "R-city!!!!!".... Rajesh and I looked at each other. The same thought ballooned "Again.... Oh No!". R-city is a mall in Mumbai suburbs with great eating options (all of which we have tried :D). So we drove to R-city and oh boy the little brain had made a marvellous POA (Plan of Action).... "I want this"... "I want that toy", "I want to drive that toy car".... the tantrums grew.... We took off from the mall and drove to this marvellous Italian restaurant at Powai called "Mia Cucina".

Mia Cucina has a rustic but friendly Italian decor. We were overjoyed to realize we were the only customers in the restaurant at that time. It was 12:30 p.m. The restaurant had geared up for Christmas with beautiful Christmas decorations. They had a nice Christmasy feel to them. And Lo Behold.... Christmas songs were playing in the background.... "Santa Baby..." and other soulful Christmas songs. My heart felt so happy and joyful.... It had been ages I got that Christmas feeling (Miss Christmas celebrations in Edinburgh!!!)... 

Let me come to the food part.... For Starters we had garlic bread and soup (yummilicous). Rajesh ordered a Basil Mango mocktail. In the Main course, we had a Vegetarian Primevera Pizza (delicious!) and Aubergine Mozarella Bake ( so yummy yummy!!!!). For the deserts, we had the in-house Blueberry Cheesecake (not that great :().



The Aubergine Mozarella Bake was so yummy that we yearned for it even when we came back home. I forgot about it in some days... but saw the recipe at Rak's Kitchen. Oh was so happy... the next weekend, I tried and served my guinea pigs with it :D. Rohan loved it....





I made a few alterations to Rajeshwari's recipe. Her food space is amazing with variety of recipes. Do visit it for some yummy and wellcaptured recipes.

Source: Rak's Kitchen
Preparation Time: 15 mins
Baking Time: 25 mins

Ingredients

  • Aubergine (brinjal), the long variety, 3 pieces
  • Mozarella cheese, 150 gms, shredded
  • Powdered Parmesan cheese, as garnish
  • Mixed dried herbs, as garnish
  • Red chilli powder or chilli flakes
  • Butter, 2 tsp
  • Oil, 1 tsp
  • Salt
  • Homemade Pasta sauce (recipe below) - Ingredients
      • Chopped vegetables such as red, green, yellow peppers
      • Tomatoes, 5, medium-sized
      • Pasta mix - dried herbs easily available in stores
      • salt
      • sugar
      • red chilli powder or black pepper powder
      • Crushed garlic (5 cloves)
      • water, 1 cup



Method:

To make the Pasta sauce:
  1. Boil tomatoes and keep aside. When cooled, grind the tomatoes to form a coarse puree.
  2. Chop the peppers (green, red, yellow) and the carrots in fine pieces.
  3. In a pan, add some butter.
  4. Add the crushed garlic and saute for a while till the raw smell of the garlic goes off.
  5. Add the veggies and saute these for a while.
  6. Add the tomato puree and then add sugar and salt.
  7. Pour some water and let the veggies cook for 5-10 mins.
  8. When the veggies cook and melt, add red chilli powder and the pizza mix.
  9. Cook till it forms a thick sauce.
  10. Store this pasta sauce in a jar. You can use this sauce as a pizza sauce as well.



 To make the aubergine mozarella bake:
  1. Wash and pat dry the brinjals. Slice the brinjal lengthwise.
  2. In a bowl, add the red chilli powder, mixed herbs, salt, and the brinjal pieces. Let it marinate for 10 mins.
  3. In a shallow frying pan or flat pan, drizzle some oil.
  4. When the oil heats up, place the brinjal pieces one by one and roast it till its golden brown.
  5. Remove the brinjal pieces and store it on a tissue paper.
  6. Preheat the oven for 10 mins for 200 degree celcius.
  7. Meanwhile, in a baking dish, place one layer of pasta sauce, then a layer of brinjal pieces, and then a layer of Mozarella cheese.
  8. Repeat this for remaining sauce, pieces and cheese.
  9. Bake the mixture for 25 mins on 200 degree celcius.
  10. Once done, let it cool as it is very hot for some time.
  11. Garnish with parmesan cheese and serve.


 


14 March 2015

Another Ghar ka Khaana recipe that I usually make is Moong ki Sabji. This is a sprouted moong (Green Dal dish). I first clean the moong dal in water and strain the water. Keep it aside for 4-5 hours. I think it totally depends on the humidity level to sprout the moong. When we were in Scotland, sprouting moong was very difficult. Sometimes we had to keep it in a Muslin cloth for more than a day.

Well, here in Mumbai the temperatures are raising, and in hot weather you feel like having something lighter for the meals. This side dish is lighter and easier to make as well. Also the calorie levels are less. So here comes another healthier sabji.

Moong ki Sabji - Spicy Sprouted Green Daal

For 2 persons:

Ingredients:

  • 1 cup sprouted moong dal
  • 1 medium-sized onion chopped finely
  • 1 medium-sized boiled potato and diced
  • 1 medium-sized tomato chopped finely
  • 1-2 green chillies depending on the hotness
  • 5-6 cloves of garlic
  • 1 small piece of ginger
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp Sabji Masala (I used Everest)
  • 1 tsp mustard seeds
  • fresh coriander leaves for garnishing
Method:
  1. In a hot pan, add some oil and mustard seeds and cumin seeds. When they crackle add the chopped onion.
  2. In a thrusher, thrush the garlic cloves, green chillies, and ginger to form a coarse paste.
  3. Add this to the pan when the onion turns pink. Add the tomatoes and saute for a while.
  4. Now add the boiled and diced potatoes and the sprouted moong.
  5. Add the masalas, salt and cook for a while.
  6. Once cooked, garnish with fresh coriander leaves.


Saturday, March 14, 2015 Supriya Nair
Another Ghar ka Khaana recipe that I usually make is Moong ki Sabji. This is a sprouted moong (Green Dal dish). I first clean the moong dal in water and strain the water. Keep it aside for 4-5 hours. I think it totally depends on the humidity level to sprout the moong. When we were in Scotland, sprouting moong was very difficult. Sometimes we had to keep it in a Muslin cloth for more than a day.

Well, here in Mumbai the temperatures are raising, and in hot weather you feel like having something lighter for the meals. This side dish is lighter and easier to make as well. Also the calorie levels are less. So here comes another healthier sabji.

Moong ki Sabji - Spicy Sprouted Green Daal

For 2 persons:

Ingredients:

  • 1 cup sprouted moong dal
  • 1 medium-sized onion chopped finely
  • 1 medium-sized boiled potato and diced
  • 1 medium-sized tomato chopped finely
  • 1-2 green chillies depending on the hotness
  • 5-6 cloves of garlic
  • 1 small piece of ginger
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp Sabji Masala (I used Everest)
  • 1 tsp mustard seeds
  • fresh coriander leaves for garnishing
Method:
  1. In a hot pan, add some oil and mustard seeds and cumin seeds. When they crackle add the chopped onion.
  2. In a thrusher, thrush the garlic cloves, green chillies, and ginger to form a coarse paste.
  3. Add this to the pan when the onion turns pink. Add the tomatoes and saute for a while.
  4. Now add the boiled and diced potatoes and the sprouted moong.
  5. Add the masalas, salt and cook for a while.
  6. Once cooked, garnish with fresh coriander leaves.


24 April 2014



It has been a while that I have posted a recipe. A couple of posts have been lying in draft form. One of them is Makai Malai Shimla. In Hindi, Makai means corn, Malai is cream, and Shimla Mirchi are green peppers.

I intended to make the simple Malai Shimla, but had an urge to add a dairy product in it. I first thought of curd but then saw some cream calling me..."pick me pick me".



"Looks yummy" came a reply that startled me while I was taking the shots. 

Thursday, April 24, 2014 Supriya Nair


It has been a while that I have posted a recipe. A couple of posts have been lying in draft form. One of them is Makai Malai Shimla. In Hindi, Makai means corn, Malai is cream, and Shimla Mirchi are green peppers.

I intended to make the simple Malai Shimla, but had an urge to add a dairy product in it. I first thought of curd but then saw some cream calling me..."pick me pick me".



"Looks yummy" came a reply that startled me while I was taking the shots. 

05 January 2014

To All My Blogger Friends and Readers " A Very Happy New Year".

Magic...Yesss...sometimes we do have magic in our busy daily lifestyle. It comes in varied forms. One of the magical forms that I have in my day-to-day busy schedule is FOOD.... Trust me! I am not joking....

When some of the daily food recipes create magic...you do feel good. I call that magic as "Comfort Food". I feel magical when I have these foods. I am a person who hates lingering around a place for a long time. Kitchen is a place where I finish my stuff in a given period of time. I don't like recipes that take a long time. That's why you would see most of my recipes are quickies.




I would prefer to sit with my toddler and spend some more time with him rather than dillydallying....
Sunday, January 05, 2014 Supriya Nair
To All My Blogger Friends and Readers " A Very Happy New Year".

Magic...Yesss...sometimes we do have magic in our busy daily lifestyle. It comes in varied forms. One of the magical forms that I have in my day-to-day busy schedule is FOOD.... Trust me! I am not joking....

When some of the daily food recipes create magic...you do feel good. I call that magic as "Comfort Food". I feel magical when I have these foods. I am a person who hates lingering around a place for a long time. Kitchen is a place where I finish my stuff in a given period of time. I don't like recipes that take a long time. That's why you would see most of my recipes are quickies.




I would prefer to sit with my toddler and spend some more time with him rather than dillydallying....

28 December 2013

Sometimes we do yearn for a "yummy-yummy-tasty tasty" meal. What happens when it is a NO ONION NO GARLIC day. Oh I mean days when you cannot ingest the key players in the kitchen (onion and garlic). 

I happen to have these days. But God charges my axons and dandrons and I can make some nice and tasty sabji or a complete meal without the key players.

One of the sabjis that I made was the regular Malai Paneer with some Makai (boiled sweetcorn) and that too a no onion- no garlic one. Boy it did taste good and I need to share it with people who truly understand what taste means.

Cottage Cheese and Sweetcorn in a Creamy Sauce
 My little one loved the taste. He was "YUM YUM". Hope to make this again soon.

Serves: 4, Preparation time: 15 mins, Cooking Time: 15 mins

Ingredients
  • Sweetcorn kernels, 1 cup, boiled
  • Paneer, 100 gms
  • Chilli powder, 1/2 tsp
  • Turmeric Powder, 1/4 tsp
  • Cumin Powder, 1/4 tsp 
  • Kitchen King Masala, 1/4 tsp
  • Cream, 1/2 cup
  • Milk, 1/2 cup
  • Salt
  • Sugar
  • Chopped coriander leaves


Method
  1. In a pan, heat some oil. When the oil is heated, add the corn.
  2. Saute well on a slow flame for a while till the corn becomes golden.
  3. Add the chilli powder, turmeric powder, cumin powder, and the Kitchen King Masala. Mix well.
  4. Now add some salt. Add the paneer pieces and mix well.
  5. Meanwhile, in a bowl mix well the milk, cream, and some sugar. (The sugar prevents the curdling of cream and milk in the gravy).
  6. Pour this mixture in the pan and mix well lightly. The gas flame should be low. If it is high, the cream mixture will curdle. Add some water. Mix well.
  7. Let the gravy simmer for a while.
  8. Garnish with the chopped coriander leaves.
Saturday, December 28, 2013 Supriya Nair
Sometimes we do yearn for a "yummy-yummy-tasty tasty" meal. What happens when it is a NO ONION NO GARLIC day. Oh I mean days when you cannot ingest the key players in the kitchen (onion and garlic). 

I happen to have these days. But God charges my axons and dandrons and I can make some nice and tasty sabji or a complete meal without the key players.

One of the sabjis that I made was the regular Malai Paneer with some Makai (boiled sweetcorn) and that too a no onion- no garlic one. Boy it did taste good and I need to share it with people who truly understand what taste means.

Cottage Cheese and Sweetcorn in a Creamy Sauce
 My little one loved the taste. He was "YUM YUM". Hope to make this again soon.

Serves: 4, Preparation time: 15 mins, Cooking Time: 15 mins

Ingredients
  • Sweetcorn kernels, 1 cup, boiled
  • Paneer, 100 gms
  • Chilli powder, 1/2 tsp
  • Turmeric Powder, 1/4 tsp
  • Cumin Powder, 1/4 tsp 
  • Kitchen King Masala, 1/4 tsp
  • Cream, 1/2 cup
  • Milk, 1/2 cup
  • Salt
  • Sugar
  • Chopped coriander leaves


Method
  1. In a pan, heat some oil. When the oil is heated, add the corn.
  2. Saute well on a slow flame for a while till the corn becomes golden.
  3. Add the chilli powder, turmeric powder, cumin powder, and the Kitchen King Masala. Mix well.
  4. Now add some salt. Add the paneer pieces and mix well.
  5. Meanwhile, in a bowl mix well the milk, cream, and some sugar. (The sugar prevents the curdling of cream and milk in the gravy).
  6. Pour this mixture in the pan and mix well lightly. The gas flame should be low. If it is high, the cream mixture will curdle. Add some water. Mix well.
  7. Let the gravy simmer for a while.
  8. Garnish with the chopped coriander leaves.

08 December 2013

I have embarked a new journey...Started working again. The starting two weeks were a bit difficult as little Rohan is still getting used to the fact that he can stay without me. The separation anxiety is higher in the morning when he goes to school and I need to rush to work. Hopefully, things will become better.

It has been a long time since I posted a recipe. This recipe has been lying in my drafts for a long time. I made this couple of weeks ago. It is a simple, flavourful, and dry sabji. A great goer with hot phulkas or rotis.

A quickie made of white dry peas, which are soaked over night.

      
Dry Sabji of White Peas


















Sunday, December 08, 2013 Supriya Nair
I have embarked a new journey...Started working again. The starting two weeks were a bit difficult as little Rohan is still getting used to the fact that he can stay without me. The separation anxiety is higher in the morning when he goes to school and I need to rush to work. Hopefully, things will become better.

It has been a long time since I posted a recipe. This recipe has been lying in my drafts for a long time. I made this couple of weeks ago. It is a simple, flavourful, and dry sabji. A great goer with hot phulkas or rotis.

A quickie made of white dry peas, which are soaked over night.

      
Dry Sabji of White Peas


















06 November 2013

Lunch times (Late eigthies)

Ajji: Open your mouth
Little Me: NO
Ajji: Please eat it. It is is not bitter like the other Methi.
Little Me: I DON'T WANT IT!
(Some chasing and running involved)

AJJI gives up.

I still remember the "Running-Catching" during meal times. This took place only when foods and tastes that I hated were involved. The above conversation took place when Ajji made Methi ki sabji or upkaris that involved the fenugreek and its varied forms.

Baby Methi Sabji

Wednesday, November 06, 2013 Supriya Nair
Lunch times (Late eigthies)

Ajji: Open your mouth
Little Me: NO
Ajji: Please eat it. It is is not bitter like the other Methi.
Little Me: I DON'T WANT IT!
(Some chasing and running involved)

AJJI gives up.

I still remember the "Running-Catching" during meal times. This took place only when foods and tastes that I hated were involved. The above conversation took place when Ajji made Methi ki sabji or upkaris that involved the fenugreek and its varied forms.

Baby Methi Sabji

28 October 2013

For some reason when I make this dish, the memories of monsoon season start fluttering in my head. The sheer redness of the red chauli or "chira" in Malayalam creates an excitement within the heart.

I remember there were kindergarten days when my Ajji used to run after me and feed me rice and this dal. Sometimes, I used to be out of sight when I heard her footsteps during lunch time. I HATED THIS DAL.Years after, during my teenage years, I had this dal at my friend's place (not knowing actually that this was one of my nonfavourites). I praised aunty a lot saying "Wah aunty kya mast dal hain" (Aunty, you have made a amazing dal). Soon thereafter my friend burst into a bubbling laughter "heehee..haaahaaa....You just ate what you hate" and I was :O. :(....I came home and I said sorry to my granny. After that episode, I graciously eat what my granny cooked...So here is the guilt-free dal that taught me a worthy lesson.


Red Chauli Dal


Monday, October 28, 2013 Supriya Nair
For some reason when I make this dish, the memories of monsoon season start fluttering in my head. The sheer redness of the red chauli or "chira" in Malayalam creates an excitement within the heart.

I remember there were kindergarten days when my Ajji used to run after me and feed me rice and this dal. Sometimes, I used to be out of sight when I heard her footsteps during lunch time. I HATED THIS DAL.Years after, during my teenage years, I had this dal at my friend's place (not knowing actually that this was one of my nonfavourites). I praised aunty a lot saying "Wah aunty kya mast dal hain" (Aunty, you have made a amazing dal). Soon thereafter my friend burst into a bubbling laughter "heehee..haaahaaa....You just ate what you hate" and I was :O. :(....I came home and I said sorry to my granny. After that episode, I graciously eat what my granny cooked...So here is the guilt-free dal that taught me a worthy lesson.


Red Chauli Dal


22 October 2013

This potato preparation is a lip-smacking side dish. It is easy to make and easy to eat :)...and this recipe is dear to me because this was the first side dish that my hubby dear cooked for me. So here his recipe for making Baby Potatoes Puriyal. Puriyal means stir fry. The golden and crispy flavour adds to the simplicity of this side dish.

Baby Potatoes Puriyal

 Serving: 2 Preparation time: 5 mins, Cooking time: 15 mins

Tuesday, October 22, 2013 Supriya Nair
This potato preparation is a lip-smacking side dish. It is easy to make and easy to eat :)...and this recipe is dear to me because this was the first side dish that my hubby dear cooked for me. So here his recipe for making Baby Potatoes Puriyal. Puriyal means stir fry. The golden and crispy flavour adds to the simplicity of this side dish.

Baby Potatoes Puriyal

 Serving: 2 Preparation time: 5 mins, Cooking time: 15 mins

20 October 2013

Day of Discovery: Four years ago, a week day Lunch with colleagues at work.
Lunch Box: Geetika's
A new treat: Boondi ki Sabji




The Boondi sabji in Geetika's lunch box was simple and amazing. The taste was unique and had a north Indian flavour to it. I asked her the recipe of this simple delicacy whose flavour melted in my mouth along with the Boondi bits. Her sabji was perfectly cooked.
I tweaked her version a bit. Here is what I tried at my end using onion and fried boondi bits.
Sunday, October 20, 2013 Supriya Nair
Day of Discovery: Four years ago, a week day Lunch with colleagues at work.
Lunch Box: Geetika's
A new treat: Boondi ki Sabji




The Boondi sabji in Geetika's lunch box was simple and amazing. The taste was unique and had a north Indian flavour to it. I asked her the recipe of this simple delicacy whose flavour melted in my mouth along with the Boondi bits. Her sabji was perfectly cooked.
I tweaked her version a bit. Here is what I tried at my end using onion and fried boondi bits.
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