Sunday, January 30, 2011

Vegetable Pickle in Sweet Vinegar

I wanted to make pickle that we usually eat at Chinese restaurant. I have got is recipe on the  vinegar bottle . Its really simple to make and it can be stored for 2-3 months in refrigerator. taste of this pickle is so tangy , you will enjoy it every time whenever you will eat it


1 cup white vinegar
1/2 cup brown vinegar
3-4 tps sugar
salt according to taste
1 " cinnamon stick
2 bay leaves

2 cucumber
1 carrot
1/2 cup cabbage
2 onion


cut cucumber and carrot in long pieces

cut onion and cabbage in square pieces.

heat a pan, add vinegars, sugar and salt and chinamon stick and bay leaves. let it boil for 2-3 minute

cool it off for 2 minutes.

now add vegetables in the vinegar mixture.

transfer it a jar. let it cool off for 2-3 hours.

now put it in the refrigerator

This pickle can be eaten for 2-3 hours if put in the fridge.

Enjoy it :)

I am adding this vegetable pickle to Innovative salads event in this blog

Also to Food palette series Green and giveaway

Saturday, January 29, 2011

Tava mushroom

I had some mushroom in my fridge. I wanted to try something new with mushroom. I have started searching for some new mushroom recipe. then I have decided to cook this Tava Mushroom. Its something different then my all previous mushroom preparation It has a rich taste and delicious flavor.  different from other mushroom preparation for sure

250 gm mushroom
1 tps ginger garlic paste
2 tps oil
1 tps red chilly powder
salt according to taste

for paste
2 onion
10 cashew nut
4-5 almonds
1 tps poppy seeds (khus khus)
1 tps oil


1. soak cashew, poppy seeds, and almond in hot water for 30 minutes.

2. heat 1 tps oil in pan. add chopped onion. fry till onion will change color to brown.

3. add almond, cashew, poppy seeds and fried onion. make a smooth paste.

4. add oil in pan. add ginger garlic paste. saute for one 1 minute.

5. add paste in the pan . mix well. saute for 2 minutes

6, add sliced mushroom , and mix well. 

7. cook till mushroom and well coated with masala and turn brown.

8 serve hot with roti of your choice. I have serve with besan masala roti

sending this to Any One Can Cook : Series 14

Friday, January 28, 2011

Mushroom Spring Onion Soup

Yesterday we have decided to do change in our routine dinner and decided to have some soup and salad. It was a nice change actually. We have decided now we will eat this combo at least once a week :) I am happy because changing our routine to healthier side.


2-3 medium size mushroom
1 onion
1" Galangal
9-10 garlic clove
salt according to taste
1/2 tps soya sauce
1/2 tps black pepper
1 tps vinegar
2 tps corn flour
2 cup water
2 tps butter
1/2 tps oregano


  1. chop onion, galangal, garlic, spring onion and mushroom.
  2. take a deep pan, heat little oil. add onion and saute till it will change its color.
  3. now add garlic and galangal and saute for 2 minutes.
  4. now add mushroom and spring onion. cook for another 5-7 minutes.
  5. mix corn flour in water. add this mixture to pan. and mix well
  6. add salt, black pepper, oregano. mix it
  7. now add soya sauce and vinegar. cook for another 3-4 minutes till it boils.
  8. serve hot
All flavors in soup gives its own taste. Specially mushroom , garlic and galangal. It is very soothing and refreshing

This Soup recipe goes to Soup Recipes by My Culinary Creations 

Tuesday, January 25, 2011

Mixed Vegetable Poha

    Firstly I would like to wish all friends A Very Happy Republic Day
    It is my attemp for adding some more flavors to simple Aloo Poha. Adding more vegetable makes this light breakfast more heathy and delicious.

1 1/2 cup thick poha
1/4 cup carrot chopped
1/4 cup peas

3-4 french beans chopped
2 onion chopped
1 potato chopped
1 tomato chopped

1 tps turmeric powder
1 tps red chilly
salt according to taste

1 tps mustard seeds
8-10 curry leaves

heat oil in a pan
add mustard seeds and curry leaves.
when curry leaves start changing its color add onion . saute till onion will turn pink.
add potato, peas and carrot and little salt. cover  the pan , cook till veg are almost cooked
add tomato and saute for 1 minute
soak poha in water. Drain the poha completely to remove all water. add poha to the pan.mix well,
add salt, turmeric powder, red chilly powder and mix well.
cook for another 2-3 minutes .
serve hot.

If you want a little twist, spread a little besan sev on the poha on serving plate. it taste really nice


This goes to  Bookmarked recipes also sending to HRH – Rice Flakes

Sunday, January 23, 2011

Green Salad in Peanut sauce

Salad in Yummy Peanut sauce. it has my favorite flavor khatta meetha , make salad a healthy treat


3 Cucumber
1 carrot
1 medium onion
1 medium tomato

For peanut sauce

1/2 cup peanut
2 tps tamarind paste
1 tps sugar
1 tps chilly flakes
salt according to taste


Cut all vegetable in the shapes you like

for preparation of peanut sauce

roast peanuts in a pan.
add roasted peanut, tamarind paste, sugar, salt ,chilly flakes and little water in grinder
make a paste, it should not be too smooth

take all vegetable in a bowl.
add peanut sauce. and mix well

serve immediately :). it wont take much time to finish

This is my entry for Innovative salads event in this blog

Also sent to only salad event by  the chef and her kicthen  and Pari

Saturday, January 22, 2011

Besan Gwar ki sabji

I have learnt this recipe from my mother in law. Previously I was also cooking gwar fali, but it is little bitter in taste so we dont like it much. but by this preparation, gwar  fali turn into a tasty sabji. I love to have gwar fali in this form

250  gm gwar fali (cluster beans)
1/2 cup besan
1 tps amchoor
1/2 turmaric powder
1 tps corriander powder
1 tps cumin powder
1 tps chilly powder
1 tps cumin seeds
2 tps oil


boil gwar fali in pressure cooker for 2 vessels or in microwave for 5 minutes
let the cooker cool off.
take each fali, break both sides
heat oil in pan. add cumin seeds.

add gwar fali, besan(dry),amchoor, chilly powder, coriander powder, cumin powder

mix well. saute and cook for 5-7 minutes
serve hot with Roti or rice

 linking this recipe to Any One Can Cook : Series 13, event started by Umm of Taste of Pearl City

Friday, January 21, 2011

Innovative Salad Event #1

I would like to present a new monthly event at this blog - Innovative Salads.

This blog is dedicated to healthy cooking, as you all know. Salad can be define as most healthy part of meal. Salad can also be center of your innovation in  term of ingredients , taste, look, flavor or cuisine.

In this event I will provide one ingredient , that need to part of your recipe. You can use that ingredient in any form. I am starting this event with a simple ingredient Cucumber. use cucumber and use all your imagination. I am expecting a lot of Innovative Salads from all my blogger friends and all reader's of cook healthy.

Ingredient of the month- Cucumber

Things you need to remember

1. Make Salad using Ingredient(Cucumber this month) of the Event and post it in your blog, Its simple na

 2. Archived posts are welcome, You have to just link your post to this event by adding link and logo of this event in your post
3. Link your recipes to the link provided at the end of this post .

4. Multiple entries are allowed but restricted to 3 per blog.
5.Add logo of the event and  link in your post

6. non Blogger can also send their recipes .  
7. Mail your entries to cookwithpia(at)gmail(dot)com with the following details:

Your name
Blog name and blog URL
Entry name and URL
A picture of your entry

if Non blogger send your entry with complete recipe and photo of recipe. I will be happy to publish them to the 

8. last date to submit your recipes is 25th Feb 2011. 

9 Both veg and Non Veg entries are allowed

Waiting some great Salad Treat

Wednesday, January 19, 2011

Jeera ajwain Roti

this roti is it self can be part of your special dinner or you can try for a change. Using a simple wheat dough , you can convert into this roti . I have learnt  it from my cousin.


 2 cup wheat flour
2 tps cumin seeds
2 tps ajwain

make dough with water , in a medium soft dough
1. take a lemon size dough.
2. roll like small roti.
3. distribute little cumin seeds, ajwain seeds, salt. roll on it.
4. spread a little flour on it.
5. roll a medium size roti.
6. method of cooking is slightly different. cook it on a tava that is used for roasting papad, or other vegetable.
7. cook from both side till golden brown.
8. spread butter on one side (with jeera and ajwain)
9. Serve hot with vegetable of your choice

Monday, January 17, 2011

Vegetable Salad Samosa

vegetable Samosa- A samosa with A difference. Vegetable stuffed in samosa
It is my attempt to making samosa healthy.  instead of maida , I have used wholewheat floar along with corn flour and maida. Filling is completely changes. I have used salad for filling. result for really yummy and healthy too 

For Dough
1 cup wheat flour
1/2 cup maida
1/2 cup corn flour
2 tps oil
salt according to taste
1 tps sugar
1 tps baking soda
For Filling

 1/4 cup cabbage chopped
1/4 cup gobhi chopped
1/4 cup carrot chopped
1/4 cup capsicum chopped
1 tps black papper powder
1/2 tps garam masala
salt accoring to taste

Oil to fry


mix all ingredients of dough. add little water  . make soft dough. keep it aside for 1 hour.

chop all vegetable. add salt , black pepper powder , garam masala .mix well

take a lemon size dough . make a small medium thick chapati .

add a little stuffing on one side of chapati.

fold it as half circle.

Press edges with finger so that it will stick together.

heat the oil in the pan , on medium heat , fry samosa till golden brown.

Serve hot with sauce of your choice

I have sent this recipe to Bookmarked Recipes - Every Tuesday Event - 18 January 2011 - Volume-25 also sending to Deep Fried Snacks by Tickling Palates

Sunday, January 16, 2011

Rice Pasta and Noodle Medley in Tomato Sauce

Its recipe inspired by Rice Lentils and Pasta Medley from the Lebanese Cooking from Nita Mehta. I have changed a little. This recipe was really nice. I would surely cook it again again.


1 1/2 cup rice
2 tps olive oil
1/2 tps black pepper
1/2 tps red chilly powder

1/2 cup macaroni
1/2 cup boiler noodles

For sauce
3 tomatoes large chopped
1 medium onion chopped
5-6 garlic clove chopped
1/2 tps chilly flakes
1/2 tps black pepper
1 tps oregano
salt according to taste
2 tps vinegar
2 tps oil


1. in a microwave safe bowl, add rice, olive oil, black pepper and red chilly powder and salt.
2 add enough water and let it cook for 10-12 minutes on high

3. Boil macaroni and noodles. add salt , and little oil in water.
4. when boiled , drain the water. wash it and keep it aside.

For sauce

5. heat oil in pan. add onion, cook till it will change color.
6. add garlic, saute for 1 minutes.
7. now add tomatoes, red chilly, black pepper powder, oregano, salt and mix well.
8. let it cook for another 5 minutes.
9. add water and vinegar. close the lid for pan. let it cook for another 7-8 minutes. stirr in between

10. take a microwave safe bowl. spread pasta and noodle at bottom.
11. Spread a layer of sauce on it.
12. now spread a layer of cooked rice.
13 now spread all left sauce on it.
14 spread another layer of fried onion (optional)
15. cook in microwave for 2 minutes.
16. Serve Hot

Sending this Recipe to Presto Pasta Nights # 197 guest hosted by Girlichef,event by Ruth.

Saturday, January 15, 2011

Soybean Keema Matar

This is one of my favorite. very easy to cook , but very healthy as it consist of high protine Soyabean and peas. I like to have it with Rice.


1 cup soybean chunks
1 cup peas
1 medium onion chopped
1 large tomato chopped
1 tps cumin seed
1/2 tps red chilly
1/2 tps coriander powder
1 tps garam masala
2 tps oil
salt according to taste
1 tps ginger garlic paste


1. add water in the soybean chunk . keep it aside
2. heat oil in cooker. add cumin seeds , saute for 1 minute
3. add onion , saute till onion will turn light brown.
4. add ginger garlic paste. saute for 1 minute.
5. add tomatoes and saute . now add garam masala, red chilly powder, coriander powder. cook this masala till it will leave oil.
6. add peas and saute for 2 minutes.
7. now add soybean chunks. mix well. add water as required.
8. close the lid of cooker. cook till 2 or 3 vessels.
9. let it close till cooker will release pressure.
10. Serve hot with Rice or chapati

Wednesday, January 12, 2011

Multigrain cheela

Its a version of tradition cheela. I like it because it includes goodness of all different flours.

2 cup multigrain flour (u can also mix wheat, ragi, besan, corn flour and other flours of your choice)
1 onion finely chopped
1 chilly finely chopped
1/2 bunch coriander leaves chopped
1/4 bunch mint leaves chopped
1 tps red chilly
salt according to taste
water to make batter

  1. Take a vessel , put multigrain flour in it.
  2. add onion, green chilly, coriander leaves, mint leaves, red chilly and salt. mix it.
  3. now add water such that it should not be too thick and not too watery.
  4. take a nonstick pan or dosa tava. Spread it like pan cake or dosa.
  5. let it cook it brown on both side. Add little oil if required
  6. serve hot with chutney of your choice.

Sunday, January 9, 2011

Lemon Rice (Microwave recipe)

lemon rice- most quick rice preparation and very yummy too :) I have learnt it from my South Indian Friend. Its really nice , I prepare it for our lunch box when we are hurry and do not have much time for cooking.


2 cup rice
1/2 tps turmeric powder
salt according to taste
10-12 curry leaves
1 tps mustard seeds
1/2 cup peanuts
1/3 cup grated coconut (fresh or dry. I am using fresh because of easy availability in banaglore :)
2 tps oil
2 tps lemon juice


in a microwave safe bowl,add rice , water m turmeric powder, salt.
cook it on microwave on High for 10 minutes
in a pan , heat oil. add mustard seeds and curry leaves.
now add peanuts. and cook till peanut change its color.
add grated coconut and saute for 1 minutes.
add this mixture to rice. cook rice for another 5 minutes or till rice cooked properly.
Now mix lemon juice in the rice.
You can serve it hot or pack in the tiff in, It taste Good every time :)

Thursday, January 6, 2011

Leftover Roti Upma

I had some rotis left in my kitchen. So I tried this and its really nice and good change in our regular breakfast

3-4 Rotis
1 onion
1 tomatoes
4-5 garlic chopped
1 green chilly chopped
1/2 tps turmeric
1/2 tps red chilly powder
1/2 tps mustard seeds
1/2 tps cumin seeds
1 tps coriander leaves
8-10 curry leaves
salt according to taste
2 tps oil

  1. Heat oil in pan. add cumin seeds, mustard seeds and curry leaves. saute till leaves change its color.
  2. add onion , garlic and green chilly. saute for 2 minutes.
  3. divide rotis into 1" uneven pieces.
  4. mix rotis in the pan.
  5. add turmeric, salt and red chilly. mix well and let it cook for another 5 minutes.
  6. garnish with coriander leaves. serve hot.

    Wednesday, January 5, 2011

    What to do with Leftover Rotis

    Many times, we have some leftover roties, We dont want to throw it away , Just want to cook something from these rotis. I asked the same question on my facebook page. a lot of ideas came up from that. I am  rewriting  these ideas here along with some of my ideas .

    Some of My Ideas
    1. We can make upma with leftover rotis. I will post its recipe soon

    2. We can break rotis into small pieces and mix it with kadi . Your delicious roti kadi will be ready.

    3. another ideas is coming to my mind is preparing koftas out of it.

    4. Another version of poha can be sweet poha.

    5 if you have both roti and vegetable left ,you can prepare Roti Rolls from  it , by adding some tomatos , cabbage , onion  and sometime leftover vegetable to it.

    Ideas shared by readers

    Sumita Trikha
    • Firstly make roti upma in the same way as bread or rava .
    • Grind the rotis in the mixer add onions, green chillies add the dry masala and use the stuffing to make pararthas.
    • Thirdly add little ghee on the rotis and heat it nicely on the tava then add little jaggery and ghee n mix well n eat.

    Lata Pessumal

    My mom used to cut the rotis into quarters, deep fry them then sprinkle with a little salt and black pepper and used to serve us as snacks with tea.

    Kanthi LakshmiRao

    if u have remaining curry/subji too,then go for vegetable frankis and freeze.. before eating you can reheat them..

    Khyati Mitra Yadav

    you can make pakora of roti. Break roti in small pieces put onion, all dry masalas, coriander leaves,gram flour and fry them

    I know  there can be others alternatives also. If you also have some recipe share with all readers as comment ... All readers and me to love to know them :)

    Monday, January 3, 2011

    Chilly Garlic Prawns

     Chilly Garlic Prawn- I love prawn , prawn really taste good in Chinese   sauces

    250 gm medium prawns
    1 small red capsicum
    1 small yellow capsicum
    1 large onion
    1 tps soya sauce
    1 tps chilly sauce
    1/2 tps black pepper
    8-10 garlic chopped
    salt according to taste
    1/4 tps MSG(optional)
    1/2 cup corn flour
    salt according to taste
    2 tps oil


    1. cut onion. red and yellow capsicum in same square size.
    2. add little oil in the pan. add onion , saute till onion will change its colour.
    3. add chopped garlic and ginger garlic paste. saute for few minutes
    4. add red and yellow capsicum and prawns. add salt and mix well.
    5. cover the lid of pan and let it cook for another 5-7 minutes, saute in between.
    6. add msg, soya sauce, black pepper and mix well.
    7. mix corn flour in water and put in the pan.
    8. let it cook for another 6-7 minutes or till prawns are cooked
    9. serve hot with rice or noodles

    Note- this time i did a bit change in my routine fried rice. i have added soya sauce , black pepper and salt at the time of cooking rice in the microwave. It helps in reducing oil in the rice intake. A lot of vegetables are already in the vegetable so i preferred this version

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