Friday, November 20, 2009

Peas Paratha

Peas Paratha:


For the peas stuffing:
Peas - 1 cup
Green chillies- 3
Ginger garlic paste - 1 tsp
Turmeric powder - 1 tsp
Asafoetida - 1/2 tsp
Cumin seeds - 1 tsp
Salt to taste

Paratha Dough:
2 cups whole wheat flour (atta)
salt to taste
water to knead.

Get Started:
Put the whole wheat flour,salt in a wide mouthed vessel and knead it into a soft and managable dough (Use luke warm water for good results).Set it aside.

For the Peas filling:

1. Blend peas with ginger garlic paste,green chillies into a coarse paste without adding water.

2. Heat 2-1/2 tsps oil in a kadhai/wok add jeera after it splutters add the ground ppeas paste and saute well till it looses its rawness. Add salt, hing, and mix well. Keep sauteing till well roasted.

3. Take it off the flame and let it cool.

To Make Peas Paratha:

1. Make equal portions of the dough and make them into balls.

2. Take one portion and roll it into a small circle ( palm sized) and spoon 2 tbsps of the peas filling. Fold the sides towards the top and seal the edges.

3. Flatten the dough ball and dip it in the flour on either sides and roll it gently to get parathas of desired thickness.

4.Cook it on medium-low flame , dotting the edgesand surface with 1 tsp oil, keep pressing the edges and the centre and flip it on to the other side put some oil cook the same way till done.

5. Repeat the same with the remaing dough and filling.

6. Serve the peas parathas with pickle, curd or chutney.

Recipe courtesy: Googled and made some changes to the couple of recipes ref.

Friday, November 6, 2009

Masala Dosa, Mixed Vegetable Bhaji and a T n T

Update: I Tried , tasted and loved Praline vanilla sponge Gateau from Ria's blog, it tastes heavenly! the cake turned out pretty good. Thanks a ton Ria, ur recipes are damn precise :)

Masala Dosa:
Masala dosas have been a favourtie with S and me. Even though it's made at home though not so often, it's the first sought whenever we go out for breakfast :) I like my Masala Dosa crispy, So did quite a research to find the perfect recipe. I went through many blogs and sites and ...yo! I got the perfect recipe and here it is...( sorry for being a nut ;) in my excitement I didnt note down the site where I got the recipe from)

Ingredients for the Masala Dosa:
Raw rice - 1 and 1/2 cups
Udad dal - 3/4 cup
Toor dal - 1/4 cup
Chana dal - 1/4 cup
Fenu greek seeds - 2 tsp
Beaten Rice (thin poha) - fistful ( I put 2 fistful)
Sugar to taste
Salt to taste
1. Soak raw rice, fenugreek, all dals for atleast 4 hours.
2. Drain the water, grind all the soaked ingredients with washed beaten rice (poha). Make a smooth batter.
3. Use water as per requirement, dont make the batter too runny.
4. Pour the batter in a big vessel and allow it to ferment overnight.
5. Next morning the dough would have fermented, Take as much dough required for the breakfast requirement and keep the rest unsalted batter in the fridge. This can last for 3 days.
6. Now, add salt and sugar to the batter u have set aside for the day's breakfas, stir it well.
7. The batter is ready for making yummy Masala dosas :)

Mixed vegetable quick bhaji:


1 potato - peeled, cut into bite sized pieces

2 onions - sliced

1 carrot - peeled, cut into bite sized pieces

2 fistful - green peas

1 tomato - roughly chopped

2 fistful broad beans - ends trimmed, cut into bite sized pieces

1 tsp - cumin seeds

1 tsp - mustard seeds

1/2tsp- turmeric powder

1 tsp - amchur powder

1 .1/2 tsp - sambar powder

2 tsp - oil

salt to taste.


1. Pressure cook all the chopped vegetables except onion, tomato. Set it aside.

2. In a kadhai/wok, heat oil splutter cumin and mustard seeds

3. Throw in the onions and fry till translucent.

4. Add the cooked vegetables, spice powders, salt and give it a nice stir.

5. Add some water if u require gravy. Cook uncovered for sometime with occassional stirring.

6. Turn off the flame. The vegetable bhaji is ready to serve.


Sankashti Pooja: Yesterday was Sankashti . I did a simple pooja and for naivedhyam I made Hayagreeva, recipe courtesy LG's blog - Taste of Mysore , Thanks Lakshmi :) it tasted heavenly.

Pooja prasadam: Hayagreeva

Monday, November 2, 2009

Brahmi Chutney

Brahmi Chutney and Pesarattu
Ingredients for Brahmi chutney:
1 cup packed fresh brahmi leaves (ondelga in kannada, ekpaani in konkani)
Grated coconut - about 2 fistful
tamarind - small piece
Green chillies - 2
salt to taste

Grind together all the above ingredients with just enough water to get the desired consistency of the chutney. Serve it with piping hot dosa.
I made this chutney to go with moong dosa (pesarattu) I followed Indira's recipe from her blog Mahanandi. This is the 3rd time I'm making pesarattu, it's a hit recipe at home :) Thanks Indira.

An Award:
Sushma Mallya of Authentic food delights has passed on a beautiful award..psssssssssst verrrrry long back, Sorry for putting it up late dear :) Thanks a ton feels great to be appreciated:)

Tulsi puja at our new home:

Have a great week ahead!

Updated: For more info on brahmi click here

Thursday, October 29, 2009

Baby Brinjal Masala

Hello friends, Let's talk about brinjals today. Brinjal is such an under-estimated vegetable both taste and nutrition value wise :( But somehow I love them in any form from bhartha to simple stir fry, sambar to yengai. Given an opportunity I would've crowned it the king of vegetables ...gee :) ya one of the obvious reasons being its born with a crown :) anyways...lets come to the recipe of the day, it's one of my Amma's best recipes and today I'd like to share it with you all... so here goes...

Here's the step by step pictorial and then follows the recipe in detail :)

1. stir fry the onions till lt. brow in oil seasoned with mustard and cumin
2. throw in the brinjals and cook for sometime.
3. Put the grated coconut and mix the contents.
4. Add all the spice powders 5. Add water and mix the contents well, cover and cook till done 6. Baby brinjal masala is ready to be served.
Baby brinjals 6-7 nos.( each cut into 4 pieces length wish,keep them dunked in turmeric water till you them in the kadhai)
1/2 of a coconut - grated
Onions - finely chopped
Mustard seeds - 1tsp
Cumin - 1 tsp
Turmeric powder - 1 tsp
Dry mango powder ( aamchur) - 1 tsp
Sambar powder - 3 tsps
Garam masala powder - 1 tsp
Sugar - 1/2 tsp
salt to taste
Coriander leaves - 2 tbsp
Oil - 4 tsp
Heat oil in a kadhai and splutter mustard and cumin seeds
Add the chopped onions and fry till slightly brown.
Add the sliced brinjals( squeeze the water before you throw it into the kadhai) and fry for sometime.
Add the grated coconut and mix the contents in the kadhai well.
Cook for a few seconds.
Add salt, turmeric powder, aamchur powder, sambar powder, sugar, garam masala powder and again mix well.
Next add about 1 bowl of water, mix the contents well so that the brinjals are well coated with the powders and coconut.
Cover and cook till done with occassional stirring inbetween. ( when the brinjal masala is near to done check the spices and adjust accordingly).
Garnish with coriander leaves and serve hot with roti/rice.

Monday, October 26, 2009

Babycorn Paneer Jalfrazie

Hello dearies! it's feels really good to be back to the blogsphere. I missed bloggig a lot and all your yummy recipe posts too! Now that I'm back I'll try and be regular to all your blogs as much as possible. Talking about the relocating part, We have settled down well in the new house and have started inviting friends, relatives over for get togethers. It feels great to be back to where one belongs :) and I am enjoying it through and through.

This one being the first Diwali in our new house, we used it as an opportunity to meet up with the neighbours and introducing ourselves. All the neighbourhood families gave us a warm welcome and spent good amount of time with us. This Diwali was really a memorable one as we'd lit up the inside as well as the outside of the house with diyas. We had friends and realtives over during the evenings for tea and sweets. We had loads of fun bursting crackers too!

So, that was how I spent the last couple of weeks. Now coming to the recipe of the day- I made Babycorn Paneer Jalfrazie for dinner last night. This one had been in my "to do" list from a very long time. Here's the recipe read on.......
Dish: Babycorn Paneer Jalfrazie
Recipe courtesy: Tarla Dalal's book - Curries and Kadhis

6 nos, babycorn, cut into 4 lengthwise
1 cup paneer
1/4 cup sliced spring onion whites
1/4 cup sliced green capsicum
1/4 cup sliced red capsicum
1/4 cup sliced green capsicum
1/4 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp coriander-cumin powder
1/2 cup sliced tomatoes
2 tbsp tomato puree
2 tbsp tomato-ketchup
1/4 cup chopped spring onion greens
2 tsp vinegar
1/2 tsp garam masala
1/4 tsp sugar
2 tbsp chopped coriander
2 tbsp oil
salt to taste
1. Heat oil in a pan and add spring onion whites and capsicums and saute for 2-3 minutes.
2. Add the baby corn, chilli powder, turmeric powder, coriander-cumin powder, tomatoes,
tomato puree, tomato ketchup, salt and saute on slow flame till the baby corn gets cooked.
3. Add the paneer, spring onion greens, vinegar, garam masala, sugar and toss lightly.
4. Garnish with coriander leaves and serve hot.

Wednesday, October 21, 2009


Hello Dear Friends,

Wish you a very happy Deepawali. I know am a bit late. Actually we were in the middle of shifting back to Bangalore from Chennai. I am at the moment busy setting up the new house and figuring life around. We are finding it difficult to get a broadband connection in this area. Looks like it will take another week or so. What a pity! I can't wait to get back to full-time blogging. A big thank you to all of you for stopping by and dropping your valuable comments. Keep them coming. And I will be back in just a while!

Friday, September 11, 2009

Coconut Treat :)

South Indian Kitchens are incomplete without coconut making it's presence felt in some form or the other. I am one pakka South Indian who loves to relish coconut in the innumereable dishes be it savoury or sweet. Oh yeah..there was a phase when I was petrified by the huge "give up eating coconut or else you'll land up being obese, develop high cholestrol or heart problems" and eating coconut based dishes seemed no less than paticipating in 'Fear Factor':(
As you all know that when one is afraid of something..that is the time when you see more of it around, so rightly there were articles in newspapers, health shows with doctors and dieticians blowing it out of proportion. I gave up eating coconut almost completely :)
I got over this phase gradually for the museum piece that I am ;), moral of the story Moderation is the key! Eating what you like is fine but knowing what quantity is right for you works like the magic words ABRACADABRA!!!
Chalo now let's get back to the purpose of this post :)Today's recipes are:
1. Coconut chutney - Recipe from my Amma.
2. Coconut Kadhi- Recipe by Tarla Dalal, book: Curries and Kadhis

Recipe for Coconut chutney:
1 tbsp- Udad dal
1 small bowl- Grated coconut
1 pinch- Hing
2-Red chillies
1 small piece- Tamarind
Salt to taste
1tsp- Mustard seeds
5-6 Curry leaves
1tsp oil
1. Dry fry the udad dal, red chillies till it gives out nice aroma. Put the flame off and add hing.
2. Once the ingredients cool, grind it along with coconut, tamarind and salt adding water to get desired consitency.
3. Transfer it to a serving bowl.
4. Heat oil in a tempering pan add mustard seeds and curry leBlockquoteaves, when they begin to pop put off the flame, and pour it over the chutney and mix well.
5. The tasty coconut-udad dal chutney is ready to be served.
Coconut Kadhi:

1 and 1/2 cups coconut milk
2 tbsp besan (Bengal gram flour)
3/4 cup fresh curds
2 cardamoms
2 cloves
1" stick cinnamon
1 bay leaf
6 curry leaves
1 tsp grated ginger
1/2 tsp chopped green chillies
1/2 tsp red chilli powder ( my addition)
1tsp sugar ( my addition)
salt to taste
1. Add the besan to the curds beat well and set it aside.
2. Heat the oil in a pan and add the cardamom, cloves, bay leaf and curry leaves.
3. When the curry leaves splutter, add the ginger and green chilli and stir for a few seconds.
4. Add the coconut milk and 1 cup of water and bring it to boil, while stirring continuously.
5. Add the besan -curd mixture , salt and mix well. Simmer on a low flame till the kadhi thickens while stirring continuoulsy.
6. Serve hot garnished with coriander leaves.

Wednesday, September 9, 2009

Time to be Honest! :)

Hi Lovely Ladies, all of you have been so kind and encouraging to me in my journey of blogging. I fall short of words to thanks each of one you to have been there and as a moral support and praying for me and my family. There's a good news that I would like to share with you all. S has got a Promotion n transfer to Bangalore :) and I am so glad that I'll be back to where I belong.

We have to relocate within a very short period of time. I am very nervous, there's so much to do in so less time.

I would take some time off sometime towards the end of this month and will keep you informed about it. I will def. keep posting recipes in the meantime.Please stay in touch and do forgive me for my vanishing acts I feel like am advertising for some vanishing cream :)

Let's talk of awards now:

1. Pavithra Kodical has shared Kreative blogger award with me, big hug and heart felt thanks dear. (I've done the meme for the same in my ealier post)
2. Sushma Mallya has generously passed on The honest scrap award and the Scrumptious blog award Thanks a ton dear am so humbled :)
3. Lata Raja, Shri,Parita sweet heart of friends too have shared the honest scrap award with me. Thanks a lot dearies.


It is the Scrumptious Blog Award -a blog award given to sites who:
Inspire you Encourage You
May give Fabulous information
A great read
Has Scrumptious recipes
Any other reasons you can think of that make them Scrumptious!

Thanks again Sushma, you are a sweetheart :) I would love to share this award with all my blogger friends who have been so warm and encouraging! Please feel free to pick it up ladies, I get my inspiration from you all and each one of you deserves it ....:)

The Honest Scrap Award:

This award comes with the following rules:

I must thank the person who gave me the award and list their blog and link it

I must list 10 honest things about myself

I must put a copy of The Honest Scrap Logo on my blog.

I must select at least 7 other worthy bloggers and list their links

I must notify the bloggers of the award and hopefully they will follow the above three requirements also.

Here are 10 honest things about me..

1. I connect well with kids, I am good at teaching little kids. Thanks to my elder sister for recognising this ability in me, she says am very creative in teaching the little ones :)

2. I apply God's Kumkum everynight, if I happen to forget I'm sure to get a scary dream and wake up screaming ;)

3. I am a very spiritual person and have conversations with God, I strongly believe that he listens and answers in his own way :)

4. I've recently given up non-vegetarian food.

5. I dont like deep fried eats :) :) No, not for diet purpose and stuff! from my childhood I dont like things like chips, bhajjis, bondas, samosas :) I dont like them just like that ;)

6. I am a very patriotic person. I love my country and get tears in my eyes when I watch any programmes about soldiers and their bravery , like Lata Raja I too get very emotional each time the national anthem is sung.

7. I truly believe in conserving water, electricity and recycling.

8. I enjoy anything connected to art from music, dance, painting, theatre ...

9. I love to cook. Simple food pleases me the most

10. I wouldnt have tried my hands in baking if I had'nt been doing my rounds in the blogsphere.

It would be extemely difficult to name just a few of them for this award. Please feel free to pick your awards lovely ladies. Sparing a few minutes to read the posts in the blogsphere and leaving a line or two in the food blog itself show how honestly you all ...rather we all have become a close knit group or rather like a family. Do take your award and write 10 things about yourselves.


Keep the inspiration on!


Friday, September 4, 2009

Red Pumpkin Bajji/Kattu , Capsicum Potato Masala/Sukke

Most of us must have been fussy eaters during our school and college days. I was one of a kind a museum piece;) I was a fussy eater plus a very poor eater also. I never ever bothered to taste and relish the authentic delicacies that my Amma used to prepare, on the contrary I used to live on bread-jam and biscuits. It’s only after getting married and moving away from my parents did I realise the value of the authentic food and crave to have Amma’s home made dishes. Nevertheless, she’s a darling and keeps me updated with all her recipes as she’s just a call away :)

Today’s recipes are:
Red Pumpkin Kattu
Capsicum and Potato Masala/ Sukke

Pumpkin Bajji/ Kattu

¼ kg Pumpkin- washed, peeled, cubed, cooked
1 small bowl of grated coconut
2-3 Red chillies- Roasted
A small piece of tamarind
1 tsp oil
Salt to taste

Grind the grated coconut, roasted red chillies, tamarind into a fine masala paste using little water.

Next add the cooked pumpkin cubes to the masala and grind together to make a blended paste of the coconut masala and pumpkin.

Empty the pumpkin –coconut paste into a vessel. Add salt, and mix well.

In a tempering pan heat a teaspoon of oil, add mustard seeds, when it begins to pop add curry leaves leave it for a few seconds and take it off the flame and pour it over the pumpkin-coconut paste and mix well.

The Red pumpkin bajji/kattu is ready to be served with rice or roti

Capsicum and Potato Sukke/Dry Sabzi

1 large Capsicum, deseeded and chopped into bite sized piceces
2-3 Medium potatoes, washed, peeled, cubed
1 tsp Mustard seeds
1 Sprig curry leaves
Salt to taste
1 tsp oil

For The Masala:
1 small bowl grated coconut
A small piece of tamarind
2 red chillies
¼ tsp turmeric powder
1 tsp Urad dal
1 tsp Coriander seeds


Pressure cook the capsicum and potatoes and set it aside.

Heat a little oil and roast the red chillies, urad dal, coriander seeds. Take it off the flame and let it cool.

Coarsely grind the coconut, tamarind, red chillies, urad dal, coriander seeds, and turmeric powder with a little water.

In a wide mouthed vessel mix the masala and the cooked vegetables add little water, sugar, salt and give it a nice stir.

Cook it on medium flame and bring it to a boil, once it comes to a boil switch the flame off and temper it mustard and curry leaves.

Mix it well and the Capsicum and potato sabzi/ sukke is ready to be served.

Tuesday, September 1, 2009

Hello! I'm Back

Hi Friends,
Thank you all so much for your prayers and good wishes. Things are brightening up at the home front :) My brother is feeling much much better and is on the road to recovery. After taking a second and third opinion from doctors, my brother N was advised complete bed rest and was on medication and strict diet as he had to loose some weight.
N seems to have been very strictly following the doctors advice, he's feeling better. At the moment he doesnt require surgery, doc says that after another 15 days of rest and medication he'll decide what has to be done next. We at home feel that he's getting and looking better :) and hoping that the surgery will be ruled out:)
I must say a million thanks to all of you to have given the moral support and good wishes :) am greatful to you all.
I promise to come up with a post very soon :) I love you all and thanks again :) :)
God Bless
Suparna :)

Tuesday, August 11, 2009

Taking Some Time Off ....

Dear Friends,
Sorry for announcing a break again, but I would'nt be blogging/ visiting your blogs for the next few days.As my brother who had been suffering from a severe back pack pain from the past few days has been advised to undergo a surgery :( we are yet to take a second and third opinion on this. I just am not able to concentrate on anything let alone cooking or blogging :( so friends I'll see you all when things are better.
I love you all and will miss you very dearly.
Take good care of yourselves,
God Bless

Thursday, August 6, 2009

Aloo Posto and Moong Dal ki dal

Aloo Posto

Moong Dal ki Dal
Dals are so easy to work with, the variety of dals like moong, masoor, toor …are so easy on receiving the experiment that is done with it. It blends in any spices and masala you put into them. I am sure all of you would’ve experienced the same.

When bored of making the same tadka ( tempering) dal, we ladies put on our enthusiasm caps and are all ready to mix and match the spices and various things that can go into the dal. Oh ya, I know we are not limited to mix n match our dresses alone ;) Now coming to today’s recipe of dal. There was a stock of Moong dal crying for attention from several days!! (God How can I be so bad!!) so I thought to shower some attention on the poor sidelined Moong dal :)

This recipe just happened… it wasnt pre-planned, I pressure cooked the moong dal , glanced at my spice rack and just got started. S these days wants rice almost for both meals and I love my rotis :) So wanted something to go well with both…here ‘s what I cooked:

Ingredients for Moong Dal ki dal:

Moong dal- 1 cup, pressure cooked with just enough water, mashed and set aside
Onion- 1 medium, finely chopped
Tomato- 1 medium, finely chopped
Green chilies- 1 finely chopped or 1 tsp red chili powder
Coriander leaves- 2 tbsp, finely chopped
Cumin seeds- 1 tsp
Ginger-garlic paste- 1 tsp
Turmeric- ½ tsp
Cumin powder- 1 tsp
Coriander powder- 1 tsp
Garam Masala – ½ tsp
Salt to taste
Oil- 2 tsp


Heat oil in a vessel, put cumin seeds and wait till it splutters.

Throw in the onions and fry till translucent. Now put the green chilies and ginger garlic paste and fry for sometime.

Next add tomatoes and sauté for a few minutes until the tomatoes turn mushy...

Spoon in turmeric power, cumin powder, coriander powder, garam masala powder, salt mix well so that the spice powders coat the mushy mixture. Add a few spoons of water if it gets too dry.

Fry for sometime until the rawness of the spices fade away.

Add the mashed dal and mix well. Taste and adjust accordingly.

Add some water to the dal and mix well again and bring it to boil.

The dal is ready to be served hot garnished with coriander leaves.

Note: If you prefer your dal thick add less water, and if you like it the regular runny way add water accordingly.

Aloo Posto:

This dish is one of the simplest ones to prepare and the taste definitely makes one over eat ;) The first time I tasted aloo posto , I found it strangely nice :)
The posto(poppy ) paste has a strange rawness to it inspite of cooking, which is very close to the taste of peanuts.

Aloo posto is nothing but potatoes cooked in poppy paste. The minimal use of ingredients throws the limelight completely on to poppy seeds.

I’ve made posto several times and in 1 or 2 different ways, referring to many blogs and magazines. The difference is negligible though :) Today I made the posto referring to this blog. It has some authentic Bengali recipes do check it out.

The aloo post was too good, hearty thanks to Sudeshna :) I blindly …err…with my eyes wide open(LOL) followed her recipe and instructions. So here goes….

Ingredients for Aloo Posto:

Moong dal- 1 cup, pressure cooked with just enough water, mashed and set aside
Onion- 1 medium, finely chopped
Potato: 4 medium sized
Poppy seeds: 3 tablespoons ( I roasted them)
Nigella seeds: 1 teaspoon
Green chili: 3, finely chopped
Turmeric powder: ½ teaspoon
Mustard oil: 1 tablespoon
Salt to taste


Make a soft fine paste of the poppy seeds and set it

Cut the potatoes into small cubes

Heat oil in a wok over low flame, add the nigella seeds

Throw in the potatoes along with the turmeric powder, green chilies and salt

Pour in about a cup of water and let the potatoes get half cooked

Add the poppy seed paste and cook till the potatoes are well cooked

Pour in water if necessary

TC and Happy week ahead!

Wednesday, August 5, 2009

3 Awards and a Tag :)

Hari Chandana has passed on 3 wonderful awards which comes with a tag. It's a great feeling to be awarded, I appreciate the encouraging gesture Hari :) . Tags (meme) was something which I used to enjoy reading in others that I've done it myself , it seems fun :) Thanks so much Hari. I've tagged 13 (sorry rules are made to break aren't they? :)) friends and request them to accept the awards :) and also request them to tag 8-10 (feel free to pass on the encouragement) people and keep the chain going :)

The meme for Kreativ blogger is here. The other two wonderful awards has a tag attached :) so here I go.....sorry abt the alignment :(

What is your current obsession?
Eating Healthy
What are you wearing today?
T-shirt and trousers

What's for dinner?
Roti, double beans sabzi.

What’s the last thing you bought?

What are you listening to right now?
Kailash Kher's song - Saiyyan

What do you think about the person who tagged you?
Hari Chandana is one of the youngest food bloggers I’ve known. She’s very enthusiastic and has shared some authentic recipes. She’s an amazing artist too. As a person she seems to have an aura of happiness :)

If you could have a house totally paid for, fully furnished anywhere in the world, where would you like it to be?

What are your must-have pieces for summer?
Cotton Tees, Jeans, cotton chudidars, facial wet tissues, hankies

If you could go anywhere in the world for the next hour, where would you go?
Dehradun/ Mussorie/Darjeeling/ Mount.Abu/Shimla….. Himalayas

Which language do you want to learn?
Would sound weird ;) I have this fascination to communicate with animals and birds :)

What’s your favourite quote?
I’m not sure if it’s a quote ….these are the magical lines which keeps me going :)
God grant me the serenity to accept the things I cant change;
The courage to change the things I can…And
The Wisdom to know the difference.

Who do you want to meet right now?
Guruji Shri Shri Ravi Shankar

What is your favourite colour?
BLUE, pink, yellow, maroon.

What is your favourite piece of clothing in your own closet?
Jeans, all T-shirts

What is your dream job?
Would like to render service to an animal rescue centre and old age home

What’s your favourite magazine?
Good Housekeeping, Prevention, Femina

If you had $100 now, what would you spend it on?
At the moment nothing ;)

What do you consider a fashion faux pas? (Faux pas mean error in etiquette.. )
Bindi with jeans/trousers
Not being comfortable in what u r wearing

Who are your style icons?

Describe your personal style?

What are your favourite movies?
Jab We Met, Life is Beautiful, Sound of Music, Jungle book, Sherk

What are three cosmetic/makeup/perfume products that you can't live without?
Kajal/Perfumes/chap stick

What inspires you?
Compassion, Prayers.

What do you try to cook when you have cooking blues (When you feel real lazy to cook some thing)?
I prepare vegetable khichdi :) It’s as simple as fill it (cooker), shut it forget it ;)

Give us three styling tips that always work for you:
Keep it Simple
Mix and Match
On a ‘Bad hair day’ lightly oil your hair or apply combing serum and tie it up

What do you do when you “have nothing to wear” (even though your closet’s packed)?
Never faced this situation ;)

Coffee or tea?
I love tea at any given time of the day. I dont mind coffee too.

What do you do when you are feeling low or terribly depressed?
Read, Listen to music, watch cartoon shows :), call up family/friends

What is the meaning of your name?
Suparna is another name of Goddess Parvati. It is also the name of Lord Vishnu himself. It is one of the many names given to Lord Vishnu’s divine Vehicle Garuda, the eagle. Suparna also means leaf.

Which other blogs you love visiting?
I love visiting all the blogs

Favorite Dessert/Sweet?

Favorite Season ?
Rainy season.

Respond and rework – answer the questions on your own blog, replace one question that you dislike with a question of your own invention, and add one more question of your own. Then tag eight or ten other people.

I am replacing the "Tea or Coffee?" to "What Kitchen gadget would you like to own? Which is the one gadget/utentsil without which you just can’t work?

I would like pass on the awards and tag to:
Sushma Mallya
Nithya Praveen

Please accept these awards ladies :) and keep the chain going :)

Sunday, August 2, 2009

A wonderful Award :)

Hema, Smitha, Ammu, Sushma Mallya, Srilakshmi, Shri and Chitra have generously passed on the award ‘Kreativ Blogger’ to me. I whole heartedly thank you for considering me for this award. It’s a huge encouragement …and it’s fulfilling feeling to share and encourage.

This award comes with the following rules:

1. You must thank the person who has given you the award.
2. Copy the logo and place it on your blog.
3. Link to the person who has nominated you for the award.
4. Name 7 things about yourself that people might find interesting.
5. Nominate 7 other Kreativ Bloggers (it’s tough as all are creative in their own way :))
6. Post links to the 7 blogs you nominate.
7. Leave a comment on which of the blogs to let them know they have been nominated

Now coming to the 7 things about me…
1.Lizards scare me to death :) If I happen to see lizards I get nightmares and wake up screaming for days….
2.I love kids and their innocent questions :) so I chose to be a Montessorian
3.I am a big movie buff :), I love music and listen to it even when cooking (I feel I cook better that way).
4.I love to read short stories by Indian authors. The simplicity of language and expression is unmatched. I love reading childrens’ books like comics, chandamama, folkstories, Amar Chitra Katha, Tinkle, etc.
5.I am a religious person. I start my day with an elaborate puja including chanting several mantras.
6.I am a good mimic but my performances are reserved for my husband alone.
7.I love donkeys :)….LOL ya that’s true, they are such lovely creatures, always underestimated for their work :(. On the way to my weekly temple visit is a washer men’s colony. They tie their donkeys outside their houses. Their innocent looks and beautiful eyes are so cute. I love to click their pictures :)

I would love to pass it on to many more than just 7 friends including the ones who have passed on the award to me :) but as they have already been nominated I’d like to pass it on to some more of my lovely Kreativ friends. Instead of 7 nominations I would like to make it 10 so here they are:

1. Aquadaze
2. Ann
3. Sadhana and Muskan
4. Priya
5. Sangeeta
6. LG
7. Gita
8. Deesha
9. Sushma
10. Priti

Friday, July 31, 2009

Tomato Santosh, Roasted Curry Leaves Spice Blend

TOMATO SANTOSH Roasted Curry Leaves Spice Blend
Tomato Santosh is a superb side dish which makes an equally good accompaniment with both rice and rotis. It could be had with bread too. This is one of the few dishes which I had learnt from my Amma after marriage. It’s very simple to make and can be stored refrigerated in air tight containers for a couple of days. The name is quite interesting isn’t it?! Wonder why it is called Santosh(happiness)! any guesses?

Recipe for Tomato Santosh:
7-8 tomatoes, roughly chopped
½ tsp turmeric powder
1 tsp sambar powder or red chilli powder
1 fistful peanuts, roasted, skinned, coarsely ground
8-10 curry leaves
2-3 tbsp coriander leaves, finely chopped
Salt to taste
Sugar/crushed jaggery to taste ( I used 1-2 tbsp)
2-3 tsp oil

1 tsp Mustard seeds
1 tsp Cumin seeds


In a Heavy bottomed vessel/Kadhai heat oil and put mustard and cumin seeds. Once it begins to crackle add the tomatoes and sauté for a few seconds, then add turmeric powder, Sambar /chilli powder, peanut powder, salt, sugar/jaggery mix well and let it cook for a minute or two.
Next add the curry leaves, and coriander leaves mix all the ingredients gently. Check for the spice balance, add and adjust (if) as required.
Cover and simmer with occasional stirring till done (i.e. till water evaporates)
*you can add ½ tsp amchur powder if the tomatoes are’nt tart enough.

Roasted Curry Leaves Spice Blend
This spice powder recipe is from one my treasured cook books “660 Curries” by Raghavan Iyer. Recently I made – Dahi Elaichi Rajmah from the same book (will post it soon), this dish calls for a roasted curry leaf spice blend. This spice powder is very flavourful and aromatic; it can be used in many bhajis and stiry fries and many more recipes that ur creative mind can churn out :) . But It’s sure worth having it handy on the kitchen shelf. Here's the recipe

2 tbsp toor dal
2 tbsp urad dal
1 tsp oil
½ cup firmly packed fresh curry leaves
6-8 dry red chillies
¼ tsp turmeric powder
¼ tsp asafoetida powder

Method: Heat a teaspoon of oil in a small skillet and roast all the ingredients except turmeric powder and asafoetida. Stir fry until the leaves feel dry and crinkly, the dals turn golden brown; the chillies blacken slightly and smell pungent. This takes about 2 minutes.
Transfer the ingredients into a plate and allow it to cool. Once it is cooled completely grind it into a fine powder. Add the turmeric and asafoetida and mix well.
The ground blend will be yellow-brown with specks of green and the aroma will be sweet and complex very different from the ground whole spices.
Store in air- tight containers.

Shelf life: Up to 2 months.
NOTE: If you don’t allow the spices to cool, the ground blend will acquire unwanted moisture and make the final powder ‘cakey’
*** Many of my blogger buddies have passed on a wonderful encouraging award to me, Thanks friends I feel humbled and honoured. I'll be posting it very soon.. :)
Happy Weekend! Enjoy! Take Care :)

Thursday, July 23, 2009

Broad Beans and Carrot Dry Fry

250 gms broad beans, cut length wise,
1 carrot, cut length wise
1 onion, finely chopped
1-2 tsp oil
For the coconut masala:
1/4the cup fresh grated coconut
1 tsp cumin seeds
1 green chilli
1/4 tsp turmeric powder
*Grind these ingredients with very little water.
For the spice flavours:
1 tsp sambar powder or kitchen king masala
1 tsp coriander powder
1 tsp amchoor powder
salt to taste
Some corianderleaves finely chopped for garnishing.
1 tsp oil
1 tsp mustard seeds
1 sprig curry leaves
Pressure cook the cut broad beans and carrot, once cooked set it aside.
In a kadhai/wok heat oil add mustard seeds and curry leaves once they begin to pop add chopped onion and fry till translucent.
Next add the ground coconut paste, On a medium flame fry this masala for sometime.
Put the dry spice powders.. Sambar powder/kitchen king powder, coriander powder, amchoor powder, salt and mix well stir fry for sometime.
Finally add the cooked broadbeans and carrot to the kadhai and mix well so that the vegetables are well coated with the spice masala base.
Cook without covering for sometime and switch off the flame.
Garnish with chopped coriander and serve hot with rice or rotis.
Happy Weekend !! Enjoy! TC

Saturday, July 18, 2009

Paneer Manpasand


250gms Paneer, cubed

Make a smooth paste of the following ingredients
2 medium sized onions
1 inch ginger
5 cloves of garlic

For the flavour:
1tsp of cumin seeds
Salt as per taste
½ tsp of sugar
1tsp of turmeric powder
1 tsp of red chilli powder
1tsp cumin powder
1tsp coriander powder
5 cloves
1 cinnamon stick (finger length ) broken into pieces
1 tomato, chopped finely
3-4 tbs of mustard oil

Make a smooth paste of (Coconut based):
Fresh coconut ¼ cup
Peanuts ¼ cup
1 onion
2 green chilies
Salt as per taste
1tsp of mustard oil
.Heat mustard oil in a pan add cumin seeds, sugar, cloves and cinnamon
.Add the smooth paste of onion, ginger, garlic . Sauté for 2 minutes on high flame
.Add turmeric powder, red chilli powder, garam masala powder, cumin powder, coriander powder, salt, the coconut based masala paste, and chopped tomato and sauté for 5minutes on high flame. Stir continuously so that the masala does'nt get burnt.
.Now add water and let it simmer for 5 minutes or till the gravy becomes dry and the oil seperates from the masala paste.
.Add approximately 2 cups of water(adjust more or less accordingly), Add cubed paneer pieces and cook covered for 5-8 minutes .
.Garnish with chopped coriander leaves and serve hot with rotis.

some changes have been made in the original recipe to suit our taste buds :)