Satpuro in Sindhi means layered rotis, or parantha..Sat means seven and puro means layered...This parathas can be served for breakfast, lunch or for dinner with any sort of curry or simply just with yogurt and pickle..I have bookmarked this recipe at Alka's Sindhi Rasoi and immediately i loved this layered paratha since it goes for easy preparation..This satpuro phulko tastes marvellous with any sort of gravies eventhough we just  enjoyed these rotis with mixed veggies kurma, we loved it..This layered rotis goes for wheat flour, pepper powder, salt and oil also its completely healthy, this layered roti can be prepared with many variations but i loved this simple and easy preparation....Sending to T&T -SindhiRasoi guest hosted by Ria, event by Lakshmi..



2cups Wheat flour
1/2tsp Pepper powder
2tbsp Oil
Salt
Water

Take the flour, pepper powder, salt and a tablespoon of oil in a bowl,knead as a soft dough, keep aside for 15minutes..knead again well and take a small portion of the dough, roll as circles with rolling pin, with a knife cut it vertically into 4 ribbons with an inch each..Sprinkle some wheat flour, oil over all pieces..roll all pieces one over the other and make a ball ..carefully roll it as chapathi with rolling pin..

Place the chapathis over a hot pan, drizzle some oil and cook on medium flame until they get well cooked..Serve with any sort of gravies or curd..

I have bookmarked this oven roasted cauliflower at Madhuram's Eggless Cooking quite a long back and this oven roasted spicy cauliflowers are quite a familiar dish for me coz i prepare them often whenever i get a cauliflower, at the same time it goes for less ingredients..Its completely guilt free since its gets roasted in oven..This South Indian style overn roasted cauliflowers goes awesome as an appetizier also as side dish for any sort of rice dishes or else even as snacks with ketchup..I do this often and this time i didnt forget to take some clicks, thanks to Madhu for sharing a spicy and delicious roasted cauliflowers, we love these spicy cauliflower florets as its our family's favourite dish..Sending to Priya & Aipi's Bookmarked Recipes and Srivalli's Kid's Delight-Finger Foods & to Ayeesha's Any One Can Cook and finally to CHampa's Bake Off..



1no  Cauliflower (medium sized,chopped as florets)
1tsp Red chilly powder
2tsp Sambar powder
2tbsp Oil
1tbsp Cornflour
1/4tsp Turmeric powder
Salt

Mix everything along with the cauliflower florets, preheat the oven to 425F, line a baking sheet over a baking pan, gently arrange the spiced florets one by one and bake them for 20-25minutes in middle rack..toss it once or twice while roasting..For crispiness, turn the oven to broil mode for 5minutes and toss once the florets to turn crispy..

Enjoy!

I came across this beautiful dish while am going through Alka's Sindhi Rasoi and immediately i got hooked to this droolworthy side dish which goes prefectly along with rotis since this dish goes for an easy breezy preparation..Yep the whole cooking process goes for pressure cooking and this dish sounds truly very interesting for me since i love easy cooking dishes..No doubt this aloo tamatar was our recent favourite and we love it..thanks a lot to Alka for sharing this droolworthy and delicious dish for our rotis, pooris and y not along with rice too..Sending to this month's T&T-SIndhiRasoi guest hosted by Ria, event by Lakshmi and to Any One Can Cook going in Pearl in the City....



3nos Potatoes (cubed)
2nos Tomatoes (chopped)
2no Green chillies
1tsp Cumin seeds
1/4tbsp Fenugreek seeds
1/4tsp Turmeric powder
3/4tsp Chilly powder
1tbsp Coriander powder
1tbsp Coriander leaves (chopped)
Oil
Salt

Heat enough oil in a pressure cooker, add the curry leaves, cumin seeds and fenugreek seeds and saute until they turns brown, add the finely chopped tomatoes and fry for few minutes, now add the potato chunks, salt,turmeric powder, chilly powder and coriander powder and saute everything for few minutes..add enough water,close the lid and cook upto 2whistles..once the pressure get released, garnish with coriander leaves and enjoy along with rotis or pooris..

One of my favourite and comforting food is any sort of dals, served along with rice topped with ghee and papads, its tastes absolutely divine and i never say no to dals..Since i was searching for a new combination of dal tadka, i went through Alka's Sindhi Rasoi coz her blog was choosed by Ria for this month's Tried & Tasted hosted by Ria, event by Lakshmi.. Alka have so many Authentic Sindhi dishes where u got many choices of dals with different and various combination of dals, but this three lentils mix dal catched my attention and i tried this tidaali daal yesterday for our dinner and served with chappathis, this dal tastes delicious and goes perfectly with rotis also with rice..This dal  goes for quick and easy preparation, yeah its get ready in less time and we enjoyed it..U can see the original recipe here..

Last week, i was cooking many Arabic foods since this cuisine was new and completely an adventure for me to try out many dishes from their cuisine..Finally am back with our Indian dishes, hope i didnt bored my friends by putting on my cooking adventures with Arabic foods..I tried out two dishes with french green beans which turned out fabulous, one is from Shabitha's Beans N Roasted Gram Curry which was quite an interesting and different curry which i never thought or prepared along with roasted gram..I usually go for moongdal to make curries with french beans and Shabitha went for roasted gram (pottukadalai) in her beans curry and i tried out yesterday for our lunch and served along with sambar and rasam rice..Thanks a lot Shabitha for sharing this interesting curry we loved it..The second beans dish was Beans pakodi kura, i have bookmarked this kura at Sailu's Beans Pakodi Kura/French Beans Fritters Stir fry since a long and two days back i tried out this stir fry, this curry is prepared with a beans fritters and then tempered with onions and spices as stir fry, very delicious side dish to enjoy along with any sort of rice..we enjoyed along with vegetable fried rice, both together turned out our lunch prefect and we loved it, Thanks to Sailu for sharing this delicious and interesting stir fry with us..Sending these both beans dishes to Nupur's BB7-The Iron Chef...

Beans & Roasted Gram Curry:


2cups Beans (chopped)
1no Onion (chopped)
1/2cup Roasted gram (pottukadalai)
1/2tsp Chilly powder
1/4tsp Turmeric powder
1tsp Urad dal & Mustard seeds
Salt
Oil
Few curry leaves

Heat oil, let splutters the mustard seeds and urad dal, add the chopped onions, curry leaves and saute until the onions turns transculent, now add the chopped beans, salt, turmeric powder, chilly powder and saute for a while, add some water and cook the veggies until they get well cooked, meanwhile grind the roasted gram as coarse powder, add this coarse gram powder to the cooked veggies, give a stir and cook for few seconds, put off the stove..

Serve hot as side dish..

Beans Pakodi Kura/Beans Fritters Stir-fry:


2cups Beans (cut as small bites)
1tbsp Corn flour
2tbsp Gram flour/Besan
1/4tsp Red chilly powder
1/2tsp Ginger garlic paste
Salt

For Seasoning:
1no Onion (finely chopped)
1tsp Garlic (minced)
1/2tsp Ginger (minced)
Few curry leaves
2nos Green chillies (finely chopped)
1/4tsp Red chilly powder
3/4tsp Coriander powder

Take the corn flour, besan flour, ginger garlic paste,salt and red chilly powder along with beans, sprinkle few water and combine everything well until the beans get coated..Heat the oil for deep frying, slowly drop the flours coated beans into the oil and deep fry until they turns golden brown..

In an another pan, heat some oil, add the minced ginger and mince garlic, green chillies and curry leaves, fry for few minutes, add the chopped onion and saute for few minutes, now add the bean fritters to the onions, stir fry in high flame for few seconds, add immediately the red chilly powder, coriander powder and salt (as per need), toss everything gently and cook for few minutes in high and put off the stove..

Enjoy as side dish with any sort of rice dishes..

Its has been a long i prepared carrot rice and this time i want to prepare them something different and i went through my foodie bloggers spaces and finally Shabitha's Carrot rice tempted me a lot as she prepared as like her mom's preparation and this rice goes for a easy cooking process also its a easy breezy complete one pot meal..Thanks to Shabitha for sharing this delicious carrot rice, we enjoyed having and am gonna prepare this carrot rice often, i served this carrot rice simply with papads and egg fry..A prefect lunch box menu to enjoy anytime also its a best and better way to sneak carrots...I saw some crispy carrot vadas at Uma's Carrot Vadas which sounds particularly easy since these vadas doesnt go for soaking dals or grinding, immediately i wanted to give a try and today i prepared these crispy vadas for our lunch and enjoyed along with sambar rice..both together works out wonder and we enjoyed this crispy vadas, thanks to Uma for sharing this easy carrot vadas which gets ready in less time also gets vanished in less time...

Carrot Rice:



2cups Basmati Rice
3cups Grated carrots
2nos Onion (chopped lengthwise)
2nos Green chillies (slit opened)
handful of Mint leaves
1tbsp Ginger garlic paste
10nos Cashewnuts
1tsp Chilly powder
1/2tsp Lemon juice
2nos Whole Spices (bay leaves, cinnamon, cardamoms & cloves)
Salt
Ghee+Oil

Soak the rice in 3cups of water for 15minutes,Heat enoug ghee +oil in a pressure cooker, fry the whole spices until they turns brown, add immediately the onions, ginger garlic paste and saute well, now add the mint leaves, slit opened green chillies and salt , saute for few minutes..now add the grated carrots, red chilly powder and saute for few minutes..Sprinkle little water and allow the grated carrots to cook, once they get half cooked, strain the soaked water and add it to the cooking carrots..bring it boil..now add the rice, close the pressure cooker and cook upto 2 whistles, once the steam get released add the lemon juice and give a stir gently..

Serve hot with papads or spicy egg fry..

Carrot Vadas:



2cups Grated carrots
1+1/4cup Gram flour
1/2cup Powdered raw peanuts
1/2tsp Cumin seeds
2tbsp Grated coconut
2tbsp Coriander leaves (chopped)
1/2tsp Ginger (grated)
1no Green chilly (chopped)
A pinch of soda
Salt
Oil

Heat the oil for deepfrying, meanwhile take all the ingredients in a bowl and mix together as a dough with little water..take a small portion from the dough and shape them as vadas, drop gently to the hot oil and fry on both sides until they get well cooked..

Serve hot as side dish or enjoy as snacks with ketchup...

I have bookmarked this dudhi chana nu shaak at Parita's Space...i have completely forgotten to try out but while going through few days back, i saw this dudhi chana nu shaak, since its a Gujarati speciality i wanted to try them during the weekend also wanted to send them to Nayna's event,we enjoyed this curry with rotis for our dinner..This curry is quite an easy side dish which get ready in less minutes since i prepared the whole cooking process in pressure cooker as Parita did..Thanks to Parita for sharing this easy breezy curry, its such a simple curry which goes terribly awesome as side dish along with rotis..Sending to Nayna's Flavours of Gujarat and to Priya's Bookmarked Recipes..



2cups Bottlegourd (chopped)
3/4cup Channadal
2tsp Oil
1tsp Cumin seeds
1tsp Mustard seeds
1/4tsp Asafoetida powder
1tsp Red chilly powder
1/2tsp Turmeric powder
1tsp Coriander powder
1tspCumin powder
1tsp Sugar
Salt
1cup Water

Heat oil in a cooker and fry the mustard seeds, cumin seeds, asafoetida powder and turmeric powder, add the chopped bottlegourd pieces, saute for few seconds and add salt, sugar, red chilly powder, cumin powder and coriander powder, saute everything for few minutes..add the washed channa dal and water to the veggies..mix everything well and pressure cook for 5 whistles..

Enjoy this curry with rotis or rice..

Most of us would have known about the famous focaccia,an Italian yeasted and herbed flatbread which ressembles quite like pizza..I got hooked to this potato focaccia when i went through Aparna's Space and i tried sterday this Italian flat bread for our sunday dinner..This focaccia tastes marvellous and very tasty, needless to say that this focaccia was our recent favourite coz everyone loved it much and am surely gonna try with different veggies along with potatoes..I followed each and every step as Aparna went for and the only change i did is i went for whole wheat flour and completely skipped the all purpose flour she used for, i cooked the potatoes partially in salted water before arranging them over the yeasted dough as Aparna did..Thanks a lot to Aparna for sharing this wonderful bread and we loved it with cheese spread and salads..Sending this potato focaccia to T&T-My Diverse Kitchen guest hosted by Srivalli, event by Lakshmi, Champa's Bake Off Event & finally to Susan's Yeast Spotting..



2cups Whole wheat flour
1+1/2tsp Active dry yeast
1+1/2tsp Honey
1/4tsp Salt
1tbsp Olive oil +1tsp olive oil for brushing
2nos Potatoes
Salt
Pepper
2tsp Dry rosemary

Slice the potatoes and cook in a salted water until they get half cooked, pat dry the potato slices and keep aside..Mix the yeast, honey in a luke warm water and keep aside for 5minutes until they turns foamy..Take the flour,salt, rosemary and oil in a bowl, add gradually the foamy yeast,water (if needed) and knead everything a smooth and elastic dough..Place the dough in a greased bowl and keep aside until they double their volume..

Knead the dough, grease a rectangular tin and place the dough over the greased tin and press the dough with ur fingers to the cover the tin..brush the top of the dough with oil, springle the rosemary and arrange the potato slices over the dough..springle black pepper and salt over the dough..Cover with a damp cloth and allow to rise for an hour..Bake this potato foccacia at 350F for 30minutes until the crust turns golden brown..

Serve warm with cream cheese or along with soups or salads..

I love baking breads at home, nothing will stop me to try out new and different bakes or breads at home..While going through Aparna's space, immediately i got hooked to this cardamom flavoured banana bread, since its a no knead bread, i wanted to try them the next day itself.. Eventhough she prepared her bread as rolls, i prepared this bread as a single round bread which is quite easier for me to bake off..This bread is very easy to prepare since its doesnt goes for kneading which sounds very interesting for me and i tried this bread day before sterday, this bread came out very well..While baking, the aroma of this bread completely filled my house.. Once everyone came back home, we enjoyed having this bread with nutella spread and jam for our snacks..Thanks to Aparna for sharing this wonderful bread and we loved it.. Sending to T&T-My Diverse Kitchen guest hosted by Srivalli,Susan's YeastSpotting and to Champa's Bake Off Event



3+1/2cups All purpose flour
1/2cup Buttermilk
1+1/2tsp Active dry yeast
1/2cup Luke warm water
1tsp Salt
1tsp Sugar
2tbsp Butter( melted)
1cup Banana puree
1/2tsp Cardamom powder
Extra flour for dusting
Butter for brushing the bread

Take the lukewarm water, buttermilk, yeast,salt, sugar, butter, cardamom powder, banana puree in a large bowl, lightly whisk everything in a large bowl and add gradually the flour without kneading using a wooden spatula,until the flour get well mixed..close the bowl and allow the dough to rise upto two hours in a warm place..Once the dough get rised, arrange the dough in fridge for half an hour, it will be easier to handle the dough..

Grease a regular cake tin with enough butter...Take the dough , dust lightly with flour and roll the dough as a medium sized round shaped loaf, arrange the rolled loaf over the greased cake tin..make some slashes over the dough, cover the dough with a wet towel, allow the dough to rice for an hour again...Bake the bread at 350F for 30-35minutes until the crust turns brown...brush the bread with butter once they came out of the oven..

Enjoy the bread with nutell spread or jams..

Turkish Apple tea was introduced to the local markets especially for tourists few years ago, this tea have nothing when compared to the traditional Turkish Black tea, this tea is caffeine free, slightly sweetened with mild apple flavour..I found this apple tea here and Binnur, the author of Turkish Cook Book says that Apple tea speeds up metabolism increases the amount of urine, as this tea is prepared by boiling apples and oranges with its skins, the orange skins have citric acid and this citric acid helps for losing weight and the mineral salts found in this apple tea acts as urine remover and blood cleaner..Apple tea also strengthens both the heart and stomach, this apple tea get ready easily and this tea goes for simple ingredients..Sending this apple tea to AWED-Turkey guest hosted by Saveur, event by DK..



2nos Red apples
1no Orange
1no Cinnamon stick
2nos Whole cloves
4cups Water
Honey as per need

Dont peel the apples and dont remove the seeds, just slice them as 4pieces, dont peel the orange and slice them as 4pieces..Take the sliced fruits, cinnamon stick, cloves and water in a saucepan, bring everything to boil, put the flame in simmer and cook until the fruits get cooked..Strain the cooked water in a bowl by pushing gently the cooked fruits with a back of spoon to remove the liquid completely..

Pour in tea glasses and add honey as per ur need..Enjoy the warm apple tea..

While browsing through Aparna's My Diverse Kitchen, i got hooked to this crunchy and easy Anzac biscuits..Immediately i tried them out sterday evening for our snacks..This ANZAC biscuits have a beautiful story and there were many versions regarding the origin of this biscuits..This ANZAC Biscuits are a sweet biscuit popular in Australia and New Zealand, made using rolled oats, flour, coconut, sugar, butter, golden syrup, bicarbonate of soda and boiling water. Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I.It has been said that the biscuits were sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation.. Today, ANZAC Biscuits are manufactured commercially for retail sale and are popular in Australia and New Zealand...I really wanted to make this biscuits since its goes for very easy ingredients and as Aparna told i dont have neither corn syrup nor golden syrup so i followed exactly as she went for honey and this biscuits turns prefect golden, crunchy outer and chewy inner, u can check Aparna's ANZAC biscuits here..We enjoyed having along with a cup of coffee and we loved it..This ANZAC biscuits goes directly to Kid's Menu hosted by Neha..



1cup Rolled oats
3/4cup Packed brown sugar
3/4cup All purpose flour
3/4cup Dessicated coconut
1/4tsp Salt
1/4cup Butter
2tbsp Honey
1+1/2tsp Baking soda
3tbsp Boiling water

In a bowl mix together the rolled oats, brown sugar, all purpose flour,dessicated coconut and salt together..melt the butter, add the honey and give a stir, now add the baking soda to the boiling water and stir in to the butter-honey mixture..

Now add this wet mixture to the dry ingredients and turn as firm dough, take a tablespoon of dough and rolll it as a ball, flatten slightly with your palm, if the dough is of correct consistency, u will be able to roll as smooth ball..if the dough is bit dry add water or if its too wet, add enough flour..

Preheat the oven to 160C, arrange the flattened biscuits and bake for 12to 15minutes in middle rack, put off the oven once the biscuits turns golden brown, take care not to burn them..Let them cool completely and conserve them in an air tightened box..

When summer is around, we guys couldnt stop buying watermelons, once they get finished either me or my H will definitely get them from the nearby chinese store, where we get tiny but very sweet seedless watermelons, after having the sweet watermelon chunks, immediately my H will cut the leftover white rinds and arrange in a plastic box so that i can cook them whenever i need to make something with those white rinds..I have prepared gravies and halwa with those white rinds of watermelon but this time here comes a roti which i saw in Usha's Veg Inspirations and immediately i wanted to try them, i prepared this rotis two days back and served with mixed veggies kurma for our dinner, this roti was really amazing, tasty, healthy at the same time none at home found out the secret ingredient i used in this rotis, when i told that i used some finely grated watermelon white rind in this rotis, they were surprised and enjoyed having this roti...Thanks to Usha for sharing this healthy roti and its gonna be often present in our menu...I followed the same process as Usha went for making this rotis, eventhough i have added few ajwain seeds to give more flavour to this beautiful rotis.



3cups Wheat flour
1cup Watermelon white rinds (finely grated)
1/2cup Carrot (grated)
1tsp Red chilli powder
1tsp Cumin powder
1/2tsp Coriander powder
1/2tsp Cumin seeds
1/2tsp Ajwain seeds
Salt

In a large bowl, add the wheat flour, chilli powder, coriander powder, cumin powder,cumin seeds and ajwain seeds and mix well, add the grated watermelon rinds and grated carrots, mix well into the dough and knead with enough water (if needed) as a smooth, stiff and non sticky dough..Let them sit for few minutes..makes medium sized balls with the dough and roll as circles..

Heat a tawa, once its hot, gently drop the rolled circles and drizzle few drops of oil, cook on both sides until they get cooked...Serve immediately with any sort of side dishes...

While am going through Usha's Veg Inspirations, i got hooked with this simple and delicious curry with eggplants and bellpeppers..I love this combination is curries and i do prepare many curries with these both veggies, but Usha's curry looks very easy,simple also quick to prepare..I prepared this curry today for our lunch and served along with rasam..Both together tastes too delicious and we enjoyed having this curry, i have just added a teaspoon of coriander powder to this curry else i followed the same way as the original recipe went for this curry..



2cups Eggplants (cut lengthwise)
1no Green pepper (cubed)
1no Onion (big & chopped finely)
2nos Tomatoes (chopped finely)
1tsp Cumin seeds
2nos Green chillies (cut lengthwise)
1inch Ginger (minced)
1tbsp Coriander powder
1/4tsp Turmeric powder
1/2tsp Garam masala powder
Salt
Oil

Heat enough oil, add the cumin seeds and fry until brown along with green chillies..add the chopped onions and saute till transparent, add the minced ginger, turmeric powder,coriander powder, garam masala and stir for few minutes..now add the tomatoes and saute until the tomatoes turns until soft and mushy, add the cubed bell peppers, eggplants chunks and salt..stir everything well..Close the pan with a lid and cook in simmer until the veggies get well cooked..

Serve hot as side dish with rotis or rice..

When Krishnaveni posted her fenugreek sprouts chutney, i immediately wanted to prepare them, as i have recently sprouted few cups of fenugreek seeds, but i want to make this chutney with some roasted garlic cloves and more fenugreek sprouts, thats the way my family i can feed them something healthy also they wont blame me for this bitter chutney... I have prepared this chutney along with tamarind paste, dry red chillies with half a cup of fenugreek sprouts and garlic..For my surprise, this chutney tastes tremendous along with dosas and everyone at home enjoyed having this spicy chutney..Am so happy to see even my little one enjoyed with dosas who doesnt like anything bitter loved this chutney..The garlic cloves masked completely the bitterness of the fenugreek sprouts and i have to say a big thanks to Krishnaveni for sharing this healthy chutney, this sprouts with garlic chutney is going to be as a usual chutney in our menu anytime..



1/2cup Fenugreek sprouts
1cup Garlic cloves
5nos Dry red chillies
1tbsp Urad dal
1no Tamarind (blueberry size)
Few curry leaves
Salt
3tbsps Gingelly oil

Heat a tablespoon of gingelly oil, fry the urad dal,dry red chillies until they turn brown, now add the garlic cloves, tamarind piece, curry leaves, fenugreek sprouts and fry until a nice aroma comes from the garlic..Take everything in a mixie jar, add enough salt, remaining gingelly oil and water (if needed), grind everything a bit coarse paste..

Enjoy with idlis, dosas..sending to Think Spice-Think Fenugreek guest hosted by Priya..

Am a person who loves very much quick, filling and simple sandwiches or wraps, i do often whenever i feel like lazy to cook or either if i have loads of work to finish..I have bookmarked this droolworthy gobi tikka rolls at Sushma's space few months back..Sushma have many beautiful dishes in her space, especially her wraps makes me always hungry whenever i go through her blog, when i saw her clicks i immediately got hooked to this simple but yet a delicious gobi tikka wraps which tastes tremendously delicious at the same time its very quick to get ready, we guys loved this delicious wraps for our yesterday's picnic, we carried with us along with some simple fruit salads, this wraps suits prefectly for a picnic eventhough i did few changes when compared to the original recipe where Sushma used sour cream which i replaced with cream cheese also i didnt used dry mint leaves she mentioned in her marination which i completely skipped as i didnt have those dry mints however we enjoyed having these beautiful wraps and we loved it, thanks a ton to Sushma for sharing with us this beautiful wraps..



30nos Cauliflower florets (chopped finely)
1/2cup Sour cream or cream cheese
1cup Lettuce (finely chopped)
3nos Tortillas
Oil
1tsp Soyasauce
1tbsp Tomato Ketchup

For Marination:
4tbsp Greek style yogurt
1tsp Ginger garlic paste
1tsp Garam masala powder
1tsp Red chilly powder
1tsp Corn flour
Salt
1pinch Orange food colour

Marinate the cauliflower florets with all the ingredients given in the list for marination, mix everything well and let them sit for half an hour, now heat enough oil in a pan, add the marinated cauliflower florets and cook in medium flame until they turns almost dry, add the soya sauce, tomato ketchup to the cooking veggies..saute until the masala turns dry...keep aside..

Heat the tortillas in a non stick pan on both sides...now gently spread the sour cream or cream cheese, put the cauliflower tikka filling topped with lettuce leaves, roll the tortillas as wraps and enjoy..Serve warm or cold..

Needless to say about the health benefits of tofu, the famous soya cheese..Its quite a routine for me to get tofu packets whenever i go to nearby Chinese store, this time i was planning to make out something spicy at the same time as a side dish to enjoy along with rice..While going through Divya's space, i got hooked with this chilli tofu which sounds prefect for me to make out immediately with the extra firm tofu i bought...Its really very quick and easy to prepare, i prepared quite like a dry chilli tofu, while Divya went for a gravy like dish..Everyone at home liked this mildly spicy chilli tofu with rice and for dinner along with rotis..Healthy dish to enjoy even as a appetizier,definitely a feast for vegan lovers..I have added more bellpepper cubes and skipped the green chillies which i replaced with chilli sauce in my chilli tofu apart from that i didnt made any changes and followed exactly as like Divya went for this chilli tofu..



1cup Tofu cubes
1no Onion (big & cubed)
1tbsp Ginger garlic paste
3tbsp Tomato ketchup
2tbsp Soya sauce
2tbsp Chilli sauce (can decrease if needed)
2nos Green Bellpepper (cubed)
2tbsp Cornflour
Oil
Few Spring Onions (chopped)

Heat few drop of oil, fry the cubed tofu until they turns golden brown on both sides, keep aside...Heat enough oil in a pan, add the cubed onions and ginger garlic paste, saute until the onions turns transculent and the raw smell goes away, now add the cubed bellpeppers saute for few seconds, keep them crunchy..Add immediately the soya sauce, ketchup,chilli sauce and saute for a minute..finally add the tofu cubes, give a stir..make a thin sauce with cornflour and water, cook until the sauce get thickens..

Garnish with chopped spring onions and enjoy with rice, noodles or rotis..

My second post which i tried and tasted from Divya's blog is this Garbanzo Fritters, while i was searching something as snacks with chickpeas at her blog,i got this crispy fritters and this fritters are very much similar to the famous chickpeas fritters called falafel, Divya prepared them in Indianized way with our Indian spices and its really very quick, easy, crispy, delicious snacks which get ready in less minutes, tastes marvellous when served along with ketchup or any other spicy chutney for evening snacks..Thanks to Divya for sharing this simple but yet a delicious snacks or appetiziers which can also be a crowd pleaser..U can either use dry chickpeas which can be soaked overnite and pressure cooked or either canned chickpeas to prepare this fritters, i went for the tinned one and its really very easy and quick to prepare this fritters..



2cups Chickpeas (tinned)
1no Onion (chopped)
2tbsps All purpose flour
1tsp Cumin seeds
1/2tsp Coriander powder
3nos Garlic cloves
2tbsp Coriander leaves
Salt
Oil for deep frying

Drain the tinned chickpeas in a strainer, combine the chopped onions, garlic, salt, coriander powder, cumin powder and blend it as coarse paste, add the flour, coriander leaves, mix everything well, make small balls from this mixture, meanwhile heat the oil for deep frying, drop gently the already prepared balls, fry them on both sides until they turns golden brown..

Enjoy for snacks with ketchup..

Summer vacation is approaching really faster, we will be leaving for few days to South France to enjoy the hot sun,am so happy that i'll be leaving soon for 15days of relax, no cooking and washing etc during those days..We guys are very much excited and i terribly need some vacation....I saw recently at Kiran's Mint & Cilantro Stalks Pulao, i got hooked to this beautiful dish, where she used the mint and coriander stalks instead of their leaves, truly unique na..Sometimes i wont throw the coriander leaves and i used make dals or i'll add while grinding masala for kurmas, but never used mint stalks while cooking, i really want to give a try to her pulao with stalks..Instead of making just simply with rice and grounded masala with stalks, i cooked few soya chunks and used some butter beans to give more taste to my pulao, thanks to Kiran for sharing this beautiful pulao, we guys enjoyed a lot with raita for our sterday lunch..

Usually i soak a huge quantity of variety beans and freeze them in zip lock bags, which is quite handy while making out dishes with beans.. I have soaked and freezed a bag of butter beans long back, may be a month ago..After making out kurmas and pulaos with those frozen beans, there were some leftover beans which i dont want to make out again gravies and went through searching by browsing for a different dish, then only i remembered that i have bookmarked long back double beans curry at Rak's space, immediately i went through that simple but delicious curry and prepared them immediately by pressure cooking those frozen butter beans..This curry is very simple, quick and prefect side dish for simple rasam or sambar, i enjoyed having them just like sundal..Thanks to Raji for sharing this delicious and elegant curry..



1cup Butter beans (soaked & pressure cooked)
1no Onion (chopped)
2pinch Turmeric powder
1/2tsp Mustard seeds
1/2tsp Urad dal
Few curry leaves
Salt
Oil

To Grind:
1tbsp Coriander seeds
3tbsp Grated coconut
4nos Red chillies
2nos Garlic cloves
1tsp Peppercorns
1tsp Cumin seeds

Grind all the ingredients given under 'to grind' as fine powder, heat enough oil in a kadai, add the mustard seeds, urad dal and curry leaves, fry until they turn brown, add immediately the chopped onions, saute until the onions turns transculent..Now add the cooked beans, salt and turmeric, saute everything in simmer for few minutes, finally add the grounded masala powder, springle some water and cook everything in simmer, until the water gets completely disappears..cook until the masalas turns golden brown..

Serve as side dish..

Pastas, fabulous dishes anyone from any part of  theworld will definitely love this famous Italian dishes, sometimes its quite easy to prepare pastas but the sauce served along with pastas needs bit more time to get ready, I found out this Universal tomato pasta sauce at Zlamushka's space and i got hooked to this sauce coz its very simple to prepare, quick and the sauce will get ready soon, u can serve this sauce with pastas along with any sort of meats, veggies or with any sort of cheeses, making out this sauce in huge quantity and conserving them in air tightened bottle can be very handy if u r in rush or busy in work or watever else, just add any meats or veggies while reheating this sauce and enjoy this sauce along with ur pasta..I prepared a large bottle full of this sauce and even this sauce suits very well even for making out pizzas, thanks a lot to Zlamushka for sharing this wonderful pasta sauce...



3nos Onions (chopped)
6nos Tomatoes (chopped)
5nos Garlic cloves (crushed)
6no Sun dried tomato (chopped)
1/4tsp Chilli flakes
1tsp Sugar
Salt
Pepper
2tbsp Parsley leaves (chopped)

Heat enough olive oil, saute the chopped onions and crushed garlic, add the chilly flakes and sugar , saute until the sugar get caramelized, now add the chopped tomatoes,sun dried tomatoes..saute everything well, cook in simmer for 10 minutes, finally add the salt, pepper powder and chopped parsley leaves, continue cooking for 10 minutes again..

Let them get cool completely and conserve them in an air tightened bottle..enjoy with any sort of pastas..