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June 30, 2009

Tofu Paratha / Tofu Chapati Recipe

We all know Tofu is very rich in calcium and protein but tastes not so well like paneer. So we have to compromise in taste to have a healthy food. Instead of adding tofu in gravies or curries, I thought making paratha is a better and easy way of consuming it. I mixed the grated tofu and masala powders in the paratha dough instead of stuffing the masla. It came out soft and tasty. Lets see how to make Tofu paratha recipe with step by step pictures.

1 cup - 200ml
  • Atta /Wheat flour – 1 cup
  • Tofu (Soya paneer) – 50 gms (grated)
  • Green chilly – 1 no (Finely chopped)
  • Red chilly powder – 1/2 tsp (optional)
  • Ginger – 1 inch (grated)
  • Onion – 1 no (finely chopped or grated)
  • Garam masala powder– 1/2 tsp
  • Coriander leaves /Curry leaves – few (finely chopped)
  • Salt & water – as needed.
  • oil – 1 tbsp
  • Take  the wheat flour  in a wide mouthed bowl.Add  all the ingredients given above with required water and salt and make it to a soft dough.(add less water initially.add more if required.)
  • Make balls of even size and roll it to make parathas..
  • Heat a dosa tawa and cook on both sides..
Serve hot with pickle and raitha!!
tofu paratha

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June 22, 2009

American Chop suey & Chinese Veg Noodles Recipe

Yesterday i tried both the dishes with a packet of whole wheat plain noodles..They came out very well and my hubby rated excellent for both..Wink
I have seen american chopsuey in restaurants but never tasted it..When my MIL came here she told about this which she had watched in a cookery show.I was googling  and finally i got Tarla Dalal’s recipe ..I made some changes in the recipe..As i am not aware of the taste, i was waiting for my husband’s comment..He told it tasted like in restaurant .. I was very happy and raised my collarWhistling..But when u want to try this, u should not mind about ur diet /calories..Wink

  • Noodles – 100gms
  • Oil – to deep fry
To Saute:
  • Carrot – 1/2 (cut into thin strips of 1 inch length)
  • Bell pepper – 1/4 (-do-)
  • Big Onion – 1/2 (-do-)
  • Ajino motto – A pinch
  • Oil – a tbsp
For sauce:
  • Vinegar – 2 tsp (i used chilli vinegar,but brown vinegar is given in the actual recipe)
  • Sugar – 2 tsp
  • Corn flour – 1 tbsp
  • Soya sauce –1/2 -  1 tsp
  • Tomato ketchup – 4 tsp (adjust as per ur taste)
  • Water – 1/2 cup
**Basic noodles preparation:
Add a tsp of oil(prevents sticking)  and salt to a bowl of water..Put the noodles ,boil for 10 mins(Do not overcook) and immediately strain it in a colander by adding cold water (to take off the extra starch ). Let it cool..For this chop suey , Deep  fry in batches till crispy & place it on a absorbing paper ..
 ColanderFried noodles
For Chop suey:
  • Place the fried noodles apart..
  • Cut the veggies as mentioned above and saute it well(till it gets cooked) with a tbsp of oil in a kadai. Set aside.
  • Then Place all the ingredients of the sauce in a vessel, mix well and
    put to boil. Go on cooking and stirring until the sauce is thick.  Add more water if necessary.. Check for the taste,(it should be sweetish)..If u want u can add more ketchup at this point and mix well..
  • Heat a kadai with little oil and mix the fried noodles, sautéed veggies and sauce..(pour the required amount of sauce only)(If its more..U can refrigerate and use it for making Manchurian)
Serve Hot and Enjoy!!!


In the actual recipe it is given to mix some boiled noodles,veggies ,sauce and then topped with fried noodles..But i just added veggies and sauce to the fried noodles .I dint use boiled noodles here..SO if u wish u can follow this method also:)


I usually make Veg Fried Rice but this is the first time i made with noodles..I just used the same method of making fried rice which resulted in a yummy , restaurant like noodles..I was elatedSurprised,patted myself and told THEARITTA DEELaughing

  • Plain Noodles – 100 gm
  • Carrot – 2 nos (Cut into thin strips of 1 inch length)
  • Capsicum – 1/2 (-do-)
  • Cabbage – 1/2 cup (-do-)
  • Onion – 1 no (slice cut)
  • Ginger – 1 inch (finely chopped )
  • Garlic – 5 flakes (Finely chopped)
  • Ajino motto – 1/4 tsp
  • Soya sauce – 1/2 tsp
  • White pepper powder – 1 tsp (increase as per ur wish)
  • Sugar – a pinch
  • salt – As needed
  • Oil – 3 tbsp
  • Spring onions – to decorate..(i dint i used chopped coriander stem)
  • Chop all the veggies as said above and set aside.
  • Do the **basic noodles preparation..Once its cool..set apart.
  • Heat Oil in a kadai and add the chopped ginger,garlic and onion pieces..
  • Saute well and then add the chopped veggies ,salt and sugar so that the color doesn’t change and will be cooked quickly..Saute till they are completely cooked.Saute in a medium flame.
  • Then add the Ajino motto, soya sauce, white pepper powder and mix well..
VEg mixture for noodles
  • Finally add the noodles gently by stirring and fry till noodles become steaming hot..I used a fork like ladle so that the noodles don’t break..
adding noodles to veggies Fork laddle
Serve Hot with tomato sauce/ketchup…

Hope u will try both the dishes and let me know:)
Catch u all by next week…TAKE CARE,BYE Wave
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June 18, 2009

Bread Upma - Bread Seeyali - South Indian Bread Upma - Left Over Bread Recipes

 Bread upma also known as Bread seeyali in South India is one of the most popular tiffin varieties with leftover bread.Usually I make this bread upma during weekends for dinner and sometimes in the weekdays for my daughter's snacks box..We like South Indian style bread upma very much Drooling.

Bread upma

  • Bread – 4 slices (Milk or whole wheat. Leftover dry slices )
  • Big onion – 1 no (slice cut or finely chopped)
  • Green chilli – 1 no (finely chopped)
  • Ginger & garlic paste – 1 tsp
  • Curry leaves – a sprig
  • Tomato – 2 nos (Medium, finely chopped)
  • Red chilly powder – 1 tsp
  • Garam masala powder – 1/2 tsp
  • Turmeric powder – 1/4 tsp
To Temper:
  • Cooking oil - 2 tbsp
  • Mustard seeds – 1/4 tsp
  • Cumin seeds – 1/4 tsp
  • Urad dal – 1 tsp
  • Chana dal – 1 tsp
  • Curry leaves - Few
  • Coriander leaves – to garnish
  • Salt – as required.
  • Water - 2 tbsp
  • Lime juice – Few drops (if  you omit tomato, u can add lime juice before serving)
  • Finely chop or slice the onion, green chilly , tomato and set aside.
  • Take 3 days old bread and check if its not too soft. If the bread is too soft and fresh, you need to toast both sides before cutting into small pieces. If the bread is old, you can cut the  into 4 small squares without toasting. Keep aside.
  • Heat a pan with oil and splutter mustard seeds, cumin, urad dal and chana dal.Saute till dals turn golden. 
  • Then add the onion slices, green chilly, ginger garlic paste,curry leaves and saute till onion turns transparent.Add tomato pieces and cook till it turns mushy.
Bread upma tile 1
  • Add the red chilli powder, garam masala, turmeric powder. Sprinkle little water to make a wet paste. You can add 2 tbsp to 1/4 cup water. Please do not more water because bread will be soggy.
  • Mix well and finally add the bread pieces .Toss it well. Make sure the bread pieces do not get crumbled. So toss gently till masala gets coated the bread very well. 
                   Bread upma tile2
  • Switch off the fire and add the lemon juice if desired.
  • Garnish with coriander leaves..
Serve hot!!

Bye, catch u all in my next post :)

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June 15, 2009

Veppam Poo Rasam - Neem Flower Rasam Recipe

I learnt this from my MIL .We make this at least once in a month…Slightly bitter in taste but a very healthy & aromatic dish .

  • Dried Neem flower /Veppam poo – 2-3  tsp
  • Tamarind – Big gooseberry size
  • Red chilly – 3-4 nos (pinched into two)
  • Turmeric powder – a pinch
  • Jaggery / sugar – 1/4 tsp
  • Oil – 1 tbsp
  • Salt & water – as needed
To Temper:
  • Cooking oil / ghee - 2 tsp
  • Mustard seeds – 1/4 tsp
  • Urad dal – 1/2 tsp
  • Toor dal  – 1/2 tsp
  • Curry leaves – a sprig
  • Dry roast neem flower in a kadai till brown and nice aroma arises .
    Cool down.Crush it with ur hands and powder it.Set aside.
  • Soak tamarind in water and extract the juice from it.
  • Heat a kadai with oil and add the tempering items one by one..Add the pinched red chillies and curry leaves.Fry..
  • Then add the tamarind juice , a pinch of turmeric powder and salt.
  • Add the jaggery/sugar.Let it boil for sometime .
  • Remove from fire.Then add the roasted and powdered neem flower..Mix it well.
Serve with hot plain rice!!

Bye , catch u all in the next postWave

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June 10, 2009

Peas Butter Masala - Peas Masala Recipe

I tried this gravy from Mrs. Mallika Badrinath’s 100 Vegetarian Gravies book. It was tasting great with roti.


  • Dried Peas (Soak for 8 hrs )  - 1 cup (Fresh green peas is also good)
To grind:
  • Tomato – 5 nos
  • Big onion- 3 -4 nos
To saute:
  • Cinnamon – 1 inch stick
  • Cloves – 2 nos
  • Cardamom seeds – 1 no
  • Ginger garlic paste – 1 tsp
  • Coriander powder – 2-3 tsp
  • Red chilly powder – 2 tsp (increase if u want more)
  • Tomato sauce – 1 tsp (its not given in the actual recipe but i added it. It gives a restaurant kinda flavor. its ur choice of using it )
  • Fenugreek seeds – 1/4 tsp
  • Jeera/cumin seeds – 1/4 tsp
  • Butter OR cooking oil – 2tbsp
  • Salt & water – as needed.
  • Sugar  - a pinch
  • Coriander leaves – to garnish
  • Fresh cream – little to add before serving
  • Heat a kadai with little oil and roast the cumin and fenugreek seeds till light golden brown and powder it.Keep aside.
  • Grind tomatoes  and onion to make a smooth paste.
  • Heat a kadai with butter and add the spices to it.Then add the ground tomato,onion paste.Saute till the ghee floats on top..saute in low flame.
  • Then add the ginger garlic paste ,coriander powder,red chilly powder and little sugar, tomato sauce diluted in little water..Fry for sometime till nice aroma wafts..
  • Finally add the soaked peas and transfer everything into a cooker..
  • Once the peas gets cooked, add the powdered cumin,fenugreek seeds.Mix it well .Garnish with coriander leaves..
  • Add the fresh cream just before serving!!
Yummy kurma is ready!!

Catch u all with my next post……ByeWave
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June 8, 2009

Bread Sandwich Recipe

I prepared this sandwich a few weeks ago back but posted some other recipes.My husband likes this very much and its a kids friendly healthy,filling snack .This recipe gives the taste of sandwich in bakery..Try and let me know !

  • Bread slices– 10 nos (Use white ones not the whole wheat flour ones)
  • Grated Carrot – 2 nos
  • Grated onions – 1 no
  • Grated potato – 1 no
  • Boiled peas – 1/4 cup
  • Green chilly – 1 no (finely chopped)
  • Ginger, Garlic – crushed few pieces (If u want, add paste instead of crushed pieces)
  • Curry leaves ,mint leaves , coriander leaves– a few (chopped)
  • Red chilly powder – 1/2 tsp (adjust)
  • Garam masala powder – 1/2 - 1 tsp
  • Turmeric powder – a pinch
  • Coriander leaves – to garnish
  • Lemon juice – few drops. ( if u dont want to use this u can replace with 1 tomato which is finely chopped.I used lime juice)
  • Salt & oil – as needed.
  • Ghee – to toast the bread.
  • Heat oil in a pan and add the grated onion, ginger and garlic , green chilly pieces.
  • Fry for a minute and add the mint ,coriander and curry leaves.Saute for sometime.
  • Now add the grated carrot, potato , red chilly powder , turmeric and garam masala powder..Mix it well .
  • Finally add the boiled peas .
  • Add the salt , sprinkle some water and cover cook till carrot & potato gets cooked.This may take around 5 mins.Stir in between.
  • After its done, check for salt & spice and add more if its required.
  • Switch off the flame and add lime juice/chopped coriander leaves.
Toast the bread slices with ghee on the dosa tawa .If u have a toast maker , that’s fine.I don’t have one..If desired the sandwich can then be toasted using sandwich maker.
Take two toasted bread slices and place the sandwich masala in one and close it with the other.
Again put it on the tawa , press it well and serve hot with ketchup or mint chutney..
YUMMY sandwich is ready to enjoy with tea/coffee!! 
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June 2, 2009

Tomato Gotsu Recipe - Onion Tomato Gosthu Recipe

Tomato gotsu

(Pictures Updated)
I learnt this sambar for idli from my MIL. We call this as “Thakkali gosthu/Tomato gotsu”. Many of you would have heard about Chidambaram Brinjal gosthu. This one is made with onion and tomato, prepared in Thanjavur/Tanjore style.Usually gotsu is served as a side dish for Pongal. But we make this gotsu very often in our kitchen mainly as a side dish for Idli. Its a very easy to make one pot sambar recipe.Ideal recipe for bachelors and working women to make it for breakfast. Its watery texture is the highlight for this sambar. Do try it once. You will love its simplicity.Lets see how to make this easy and quick sambar for idli dosa.
Check out my Chidambaram Brinjal gotsu too.
Tomato gostu

Tomato Gosthu Recipe

Tomato Gosthu Recipe Thanjavur style Thakkali Gosthu
Cuisine: South Indian
Category: Sambar
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 15 Minutes
Total time: 20 Minutes


  • Tomato – 2 nos (Finely chopped)
  • Big onion – 1 no (Finely chopped)
  • Moong dal – 1 tbsp
  • Green chilly – 2-3 nos (Slit cut) I used 1 green chilli, 1 red chilli
  • Curry leaves – a sprig
  • Idly/Dosa batter – 1 tbsp
  • Salt & water – as needed.
To temper
  • Mustard – 1 /2 tsp
  • Urad dal – 1 tsp
  • Jeera/Cumin seeds – 1/2 tsp
    1. Heat a pressure cooker with oil and splutter mustard seeds, urad dal and curry leaves.
    2. Add finely chopped onion and slitted green chillies. Saute until transparent. Then add tomato pieces and saute till it becomes mushy.
    3. Now add the tomato and saute well.Its not necessary it should turn mushy.(While eating this gosthu,u’ll have pieces of tomato )
    1. Add moong dal,salt and required water.Pressure cook in low flame for one whistle.
    1. Open the cooker and add a tbsp of idli/dosa batter and mix it well.As it is watery onion,tomato,dal,chilly will be separate.So adding this batter gives a thickness & togetherness to this gosthu. If u want,u can replace idly batter with besan flour. But that gives a different taste.
  • Actually in Tanjore, the same gosthu is also made with finely chopped brinjals. Instead of tomato, they add tamarind pulp.But we make this gosthu mostly with tomato and very rarely with brinjal becoz my husband doesn’t like brinjal.So if u like brinjal, u can follow the same method and make brinjal gosthu.It tastes excellent.Drooling I have made a post for this HERE.Please check it for variation.

Enjoy this easy, one pot gostu with hot idli ! I love it with dosa too Winking
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