Tuesday, March 29, 2011

Aloo Mattar With South Indian touch


1 cup chopped Potato
1/2 cup chopped onion
1 chopped Tomato
1 cup peas (frozen/soaked overnight)
1 teaspoon redchilli powder
Pinch of turmeric powder
Small Sized Jaggery
Salt to Taste
!/4 cup of coconut
2 tablespoon Sambhar powder
1 teaspoon Ginger -Garlic paste
Pinch of Aseofotida
chopped coriander leaves
2 teaspoon oil
1 teaspoon Mustard seeds
1 teaspoon Urad Dal
2-3 curry leaf


Peel the potato and chop it to medium sized,in the same manner chop the tomato and onion.
Put all the vegetables and the frozen or soaked Green peas in the pressure cooker,add salt ,redchilli powder,
turmeric powder,jaggery,and enough water to soak the vegetables cook them well (1-2 whistle)Once done transfer it to a bigger pan.

Add grated coconut ,ginger garlic paste and the sambhar powder in the mixer and grind it to a fine paste ,by adding enough water(if using frozen coconut thaw it priorly)

In a Pan add Mustard seeds,Urad dal and oil,once starts splattering,add aseofotida ,to this add the boiled vegetables,ground masala bring them to boil add required amount of water and salt,stir well for 3 -4 minutes in low flame and serve hot with chapati/poori.


Monday, March 28, 2011

Palak Paneer


  • 1/3 cup ghee (clarified butter)
  • 1 bulb garlic, peeled and minced
  • 1/2 teaspoon toasted cumin seed
  • 1 (6 ounce) can tomato paste
  • 1 (3 inch) piece ginger, peeled and minced
  • 1 teaspoon garam masala
  • 1 teaspoon salt
  • 1 teaspoon Dhaniya-jeera powder
  • 1 large onion, finely chopped
  • 1 cup water, or as needed
  • 1 cup ( (10 ounce) box frozen chopped spinach, thawed and drained)/fresh Spinach
  • 1 pound paneer, cut into 1/2 inch cubes
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon red chilli powder
  • 1/2 cup cashew nut paste for thick consistency 


  1. Melt ghee in a saucepan over medium-low heat. Stir in garlic and cumin seed; cook until the garlic softens, about 3 minutes. Add tomato paste, ginger,1 teaspoon dhaniya jeera powder, 1/2 teaspoon garam masala,1tea spoon red chilli powder ,cashew nut paste, salt, onion, and water. Increase heat to medium, and stir until the tomato paste dissolves. Simmer slowly , adding water as needed to maintain a sauce-like consistency.
  2. Stir in spinach and cook until hot, about 5 minutes. Add paneer, and allow to cook an additional 5 minutes, or until hot. Pour into a serving dish and sprinkle with cilantro and remaining garam masala.

Friday, March 18, 2011


When i was a child my neighbor would give me and my brother this KAJJIKAYI as they were originally from coorg they would prepare this regularly and we just loved it ,if i think of those days those where really fun..So today weather was moderate and was cold out here in chicago so i was getting this crazy craving for Kajjikayi and i decided to prepare it ,here goes the recipe

Recipe of KajjiKayi


*cardamom -pinch
*cashew-nuts - 10 numbers
*ghee - 1tbsp
*grated coconut fresh or dry -1cup
*koya optional
*maida - 1cup
*oil to fry
*raisins- 10 number
*sooji- 1 cup
*sugar- 1 cup
*water as needed

Directions to prepare Kajjikayi

  1. In a bowl add maida,ghee mix well then add little water and make a dough.
     2.Take a pan add ghee,cashew-nuts,raisins saute them and then add Sooji roast for some then add coconut grated roast till it changes colour to slight golden brown,then add koya,sugar,cardamom powder mix well and keep it a side.

    3. Now take the dough make a small thin puris stuff the mixture and spread water at the edges and press the edges and make as shape at the edges make all and keep it a side.

    4.Now take a pan add oil to fry deep fry these stuffed kajjikayi and remove when it is slight golden brown colour.

Kajjikaya has a light, crisp exterior and as you bite into this crescent shaped sweet, its crunchy texture with the subtle sweet flavor of dried coconut and sugar laced with a tinge of cardamom, stretches into every bite, leaving you very satisfied and craving for more. The sweetness of the kajjikaya is subtle that you can easily have 2 to 3 kajjikayalu without feeling heavy.

Kajjikayalu can be eaten anytime of the day and makes a great tea time snack or an after lunch/dinner dessert. Kajjikaya is similar to the popular Maharastrian sweet ‘Karanji’ which is prepared using mawa (khoya /thickened milk) instead of semolina.

Monday, March 14, 2011


As the spring is not officially started yet our park district sends us the booklet of activities in which kids can get enrolled so this time i have enrolled him in 4 classes so he is busy 4 days of the week and is away from Thomas .
which he just loves because he gets to jump on the air bag and can do summer salts ,monkey bars everything each week they have theme and he has now another 3 classes he lost one class as he is really sick this week .and he enjoys maximum in half an hour we both head to our play date at our friends place and we get a chance monthly once and it will be at our place.

Tuesdays and thursdays-Play and learn
This is a class where Pradhan has to leave me for one hour and must be by himself this just that he is getting ready for school he enjoys these kind of classes first day he was liitle quite he didnt play with anyone he was just glued to thomas as the teacher had place those toys in the class he didnt do any of the group plays or activity table ,but as he entered into second week of the class he had made a friend and would socialize with other kids too so these where the changes i noticed in his report card as they give it every class .
I was scared the first day to send him to the class how will he react as it was a change for him after coming back from India but he was normal he told me bye amma and gave me a hug ,and he wanted me to leave second week was even worst as soon as we entered the community center he gave me his coat and told me bye he didnt want me to come inside but i had to go as he could'nt recognise his name tag and has to wash his hands before entering the class and starting the day .

As he started leaving me and going to the class i have made time for myself and started to take a walk in the tracks so i can shed some weight

Wednesday-My own time

As the name suggests here he has to be al by himself in the class even this a 1 hour class he enjoys it,the only difference here from the play and learn class is he can take crafts home which he  has  done in the class i enjoy treasuring them here is the pic showing what he is doing in the class.


Having Fun with drums

I am posting this topic a bit late because didnt get time to write about this ,after coming back from india my friend called me for her Son's birthday party so i went out to the toy shop to get a toy ,Pradhan was sitting in the cart and he said to me amma i want the drum but i ignored it and i thought it would be a perfect gift to a 4 year old boy so without hesitating i picked it up and once we got home he was adamant that i open the drums for him and allow him to play it ,1 hour we tried to distract but in vain,at last we gave in and had to open the set and assembled it and gave him

To our surprise without any formal training he could play the drums as a proffesional ,we were just happy and proud of him at this small age he could concentrate on videos what he saw in youtube and reproduce it.Here is the peice.enjoy


Friday, March 4, 2011


Today as i had gone out for shopping groceries my son asked me mommy please can i have pizza,i just didnt want him to eat the frozen pizza so i decided to make pizza at home from scratch so i got all the ingredients and i must tell you it came out really good after having 1 slice my son told me mommy it is YUMMY..

here goes the recipe


* 1 package (1/4 ounce) active dry yeast
* 1 cup warm water (110° to 115°)
* 2 tablespoons canola oil
* 1 teaspoon salt
* 1 teaspoon sugar
* 2-3/4 to 3-1/4 cups all-purpose flour

* 1 can (15 ounces) Hunt’s® Tomato Sauce
* 3/4 teaspoon Italian seasoning
* 1/4 teaspoon salt
* 1/8 teaspoon pepper


* 1/2 cup chopped onion
* 1 medium green pepper, sliced
* 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese


* In a large bowl, dissolve yeast in water. Add the oil, salt, sugar and 2 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough.
* Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rest in a warm place for 10 minutes.
* Meanwhile, combine sauce ingredients; set aside Divide dough in half. On a floured surface, roll each portion into a 13-in. circle. Transfer to greased 12-in. pizza pans; build up edges slightly. Prick dough thoroughly with a fork.
* Spread sauce over to within 2-in. of edges; sprinkle with the onion, green pepper and cheese. Bake for 20 minutes longer or until cheese is melted. Yield: 2 pizzas (8 servings each, 2 slices per serving).