Tuesday, May 17, 2016

Celery Sambar / Sambar for Idili / Sambar Recipe / Step by Step photos to prepare Sambar

Celery  is a cultivated plant, commonly used as a vegetable. Depending on location and cultivar, either its stalks or its hypocotyl are eaten and used in cooking.

It is more commonly used in North America and since we stay here we use it regularly!.

Usually celery stalks are eaten raw, or as an ingredient in salads, or as a flavoring in soups, stews, and pot roasts. But, i am using in my sambar for idili :) Oh ya not to forget it tastes so yum and my kid and my husband just loved it!.

Steps to prepare Celery Sambar:

Ingredients :
1/4 tbsp Mustard seeds
1.4 tbsp Cumin seeds
1/4 cup chopped Garlic
1 cup chopped Onion
2 cup chopped Tomato
1 cup chopped Celery
1 1/2 cup Tur Dal  / Spilt Red Gram
2 tbsp Oil
1 tbsp Sambar powder
Salt to taste
1 tbsp Red chilli powder
1/2 cup chopped Cilantro / Coriander leaves


Wash and pressure cook turdal with chopped tomato in one bowl and chopped celery in one bowl.

In a deep pan splatter mustard seed and cumin seeds in oil and fry garlic and onion till it turns to pink in color. Now add sambar powder, salt and red chilli powder and mix well and cook until oil separates from onion now add cilantro and mix it.

Now add cooked turdal and tomato boil for 5 min and add cooked celery and boil for another few mins.

Celery sambar is ready to eat!

Serve hot with idili or plain rice.

Friday, March 11, 2016

Home Made Healthy Baby Food --- Carrot Paste / Carrot Puree Recipe / How to puree Carrots for Babies / Carrot Puree for Babies Recipe / Pureed Carrots -- Baby Food Recipes

Before introducing any food to your child please consult your child doctor once !.

Carrots are best first food for babies. Carrots are rich in Beta Carotene and has tons of Vitamins. You can find more about Carrot on Wikipedia. Since the veggie is sweet, babies love it so much.
If your carrots are too sweet you don't have to add any sweetener.

How to make Carrot Puree:

Take a firm and sweet carrot. Wash it well in water. You can start with a small to medium size carrot. Cut them finely and add it to a clean bowl.

Now, While the carrots are cooking, you can make the sweetener. You could add some sugar to your baby. But i prefer adding some Jaggery. I take some jaggery and cover it with some water. Heat it so the Jaggery dissolves. Now strain this and transfer it to a clean air tight container. You can store this in fridge and use whenever you need. I make this and keep it for 10 days in fridge.

When the carrots are done, transfer the carrots to a blender. Add some of the Jaggery juice and puree them till smooth.

Now pour this into sterilized bowl and feed your baby. You can pour this into feeding bottle and feed your baby.

Use a firm sweet carrots, Chop them into tiny pieces, Steam cook the carrots

now your carrots are steamed. Take it in a blender

Add some of the sugar liquid. Puree them

pour into sterilized bowl and feed your baby....

Things to remember:

1)Texture of the puree depends upon you, i would recommend you to make the puree smooth.

2)Your baby wont empty the whole bowl all at once, start with few spoons then increase it gradually as days pass by.

3)In my opinion & experience carrots wont cause any constipation in babies.

4) I don't prefer freezing carrot purees. I make it fresh everyday. But if you are busy or find difficult to get time, then freeze it in individual containers and thaw it overnight in fridge.

5)When choosing carrot, get bright colored firm ones.

6)Carrots are less likely to have any allergenic reactions.

Saturday, February 20, 2016

Rasmalai recipe / How to make easy Rasmalai with step by step pictures / Bengali Sweet Rasmalai

One of the popular Bengali sweet of spongy cottage cheese balls

Rasmalai is a Bengali sweet that is very popular among the Indian sweets . Ras malai – Ras translates to “juice” and malai to “cream”. Flattened balls of Chhenna, the Indian cottage cheese are cooked in sugar syrup and dunked in sweetened thick milk that is of cream consistency. These flattened balls are juicy after soaking up the creamy thick milk. They are garnished with nuts, chilled and served.

Rasmalai can be made in 2 ways.
1. Original way making it from scratch – involves making chenna/paneer, shaping to flattened discs – boiling them in sugar syrup, condensing the milk to a creamy texture called rabri. Towards the end dunking them in the rabri.
2. Quick easy rasmalai – use the store bought rasgulla, a condensed milk and then just squeeze out the syrup from rasgulla and dunk them in the simmered diluted condensed milk.

Here i am showing first method : This method is not a quick one made with condensed milk, but the traditional way made with reducing milk.

I would suggest making the chhenna/paneer a day or two before and then later make the rasmalai. dividing work this way makes it easy.

How to make rasmalai with step by step photos:

Ingredients :
2 liter milk for chhenna / paneer
1 liter milk (3 cups) for rabri(condensed milk)
2 to 3 tsp lemon juice or vinegar or 1tbsp yogurt(curds)
1 cup sugar for syrup
2 to 3 generous pinches of cardamom
½ cup sugar for rabri
handful of almonds
1/2 tsp saffron/kesar

Make chhenna / paneer:

Bring 5 cups milk to a boil in another pot for making chhenna/paneer. When the milk is boiling, then add lemon juice or vinegar or curds.

Keep stirring until the milk curdles completely. If needed add more lemon juice or vinegar. Switch off the stove.

When you see the milk has curdled completely, immediately add ice cubes or ice cold water. This is very important to keep the chhenna soft.

Drain it up in a thin clean muslin cloth.

Wrap up the paneer with 1 ice cube in the cloth bringing together all the edges. Put the cloth under running water, making sure the paneer is wrapped well in the cloth. Rinse it well under the running water to remove the smell of lemon or vinegar.

Tie up the paneer in the cloth like shown in the picture above. Squeeze off the excess water. Hang it up on a hook for 1 hour for the whey to completely drain.

At this step you must have chenna that is just moist with no dripping water and not sticky. Knead it well for about 10 minutes.

Make balls and flatten them gently. You can also make rasgulla or chum chum. If you find the edges cracked up, gently smoothen them. Cover and set them aside. (You can save this in fridge and continue the below steps tomorow).

Making rabri with milk for rasmalai recipe : Condensed milk 

Add 3 cups milk to a heavy bottom pot ( 1 liter milk). When it starts boiling, put it on a medium flame and start stiring( to avoid sticking in bottom). Add saffron/ kesar and keep stirring every few minutes to prevent burning.

Add sugar, I used organic sugar. You can use white sugar as well.

Do not use high flame, milk may overflow the pot. Keep stirring every 2 to 3 minutes. Switch off when the milk gets condensed to half the quantity.

Making Syrup : 

Bring 3 cups water to a boil with 1 cup sugar.

When the syrup begins to boil, add cardamom powder.

When the syrup begins to boil rapidly, add flattened discs of chhenna / paneer. Cover immediately and cook on a moderately high flame.

The discs would have doubled in size.

Take out one by one and cool. Gently squeeze them in between your palms to remove the absorbed sugar syrup. You can also do it with a spatula and spoon.

Add them to the rabri.

Add chopped pistachios, almonds and cashews. You can also simmer for just one to 2 minutes on a low flame for the milk to be absorbed by the discs. Do not overcook at this stage, they may break.
Garnish with nuts. chill and serve it.

Thursday, February 18, 2016

Mutter Paneer Recipe / Paneer Butter Masala Recipe

How to make paneer butter masala recipe (gravy in a restaurant style) with step by step photos

I love simple recipes and easy cooking that have fewer ingredients and fewer steps. This restaurant style mutter paneer butter masala is so simple, easy, creamy and delicious. It is best served with chapathi, roti, naan, paratha or any rice varieties like Plain rice, Jeera rice, ghee rice, pulao or biryani rice.

 You can also make this mutter paneer butter masala without onion and garlic, just skip them and follow the recipe. The only thing you would miss is the amount of gravy. This also gives a delicious tastes than the one made using raw onion paste or tomato puree.

1 tbsp. oil
1 cup chopped onions
1.5 cups finely chopped tomatoes
salt as needed
10 to 12 cashew nuts
1 tsp. coriander powder
¾ tsp. garam masala powder
¾ tsp. red chili powder
½ tsp. sugar
1 ½ tbsp. butter
1 bay leaf
1 small cinnamon stick
2 to 3 cloves
1.5 tsp ginger garlic paste
250 grams paneer (2 heaped cups)
1 cup green peas(mutter)
3 tbsp cream( for restaurant style)
coriander leaves for garnish

Lightly fry paneer in oil or butter and set aside.
Add 1.5 tsp oil to a hot pan, Saute cubed onions on a medium flame until they turn light pink in color.

Add finely chopped tomatoes and fry for 2 to 3 minutes, cover and cook till mushy.
Add red chili powder, garam masala, coriander powder, cashews.

Fry till the mix begins to leave the sides of the pan. You will begin to get a nice aroma of the mix.

Cool it and add it to a blender along with 1 cup of water and blend to smooth.
Blend to a very smooth paste, adding little more water if needed.

Heat the pan on a low flame with 1 ½ tbsp. butter and add jeera (Cumin seeds), cardamom,  bay leaf, 1 small cinnamon stick and 3 cloves. Fry till they are lightly roasted.
Add ginger and garlic paste, saute until the raw smell goes off.
Add green peas and cook until raw smell is gone(it should cook properly)
Add the pureed onion tomato mix.

Cover and cook for 3 to 4 minutes on a medium flame to get a nice color. Open the lid and cook until the gravy turns a bit more thick.
Make sure the gravy reaches the desired consistency then add paneer. You can add 1 tbsp cream, also finely chopped coriander leaves  for garnish. Serve with naan, roti, butter naan or jeera rice with a veg salad.


  • To get the right color without using food colors, choose red ripe tomatoes and good red chili powder.
  • If you do not have coriander powder in hand, add 1 spn Coriander seeds and ½ tsp. garam masala to a blender jar and make a fine powder. Using a strong garam masala doesn’t make the dish taste good. 
  • You can skip using garlic and onion and make a no onion no garlic paneer butter masala recipe
This is also one of the popular paneer recipes like paneer tikka masala, paneer butter masala, kadai paneer, shahi paneer and tawa paneer masala.

Saturday, February 6, 2016

Cake Frosting / Cake Icing in 5 min

This recipe  quick easy egg less icing can be prepared in just 5 mins and tastes so yummy can be used for any cakes for decorations.  And once we prepare this icing  we will not buy from outside that is for sure :)

2 cup --Whip cream
1/2 cup --cream cheese
1 tbs --- vanilla essence
1/2 cup --- sugar powder

Make sure Cream cheese is in room temperature

In a mixing bowl take cream cheese and soften it for 5 min now add powdered sugar and mix properly. No need of any mixing blades.
Now add whip cream and vanilla essence -- don't mix vigorously because whip cream might spoil and watery.

Frosting for cake is ready in just 5 min :) !.
This tastes so much better than any other shop icing cream