"a doting working mother of a baby gal and a proud wife, software engineer by profession. Cooking is an interest cum learning activity for me.
I blog on food at http://aromaticencounters.wordpress.com/"
rich creamy mushroom curry with sweet corns and peas
“Shabnam Curry” is a mughlai main dish, with creamy richness of cashews and goodness of mushrooms and peas, Sweetcorn is optional here. I simply did some omissions to the recipe to suit our palate. I added a less of kaju paste due to our unfriendliness with the nutty sweetness in curries. I removed cloves and cardamom too. If you like, you can crush 2 cloves and sprinkle over the curry just a min before removing it from flame. Add whole cardamom while sautéing the onions.
a very healthy, no oil toast
It is no oil/butter toast, made in brown bread, with goodness of suji, richness of curd and veggies (all of your choice). I topped the toast with some grated cheese which you can skip. But the crisp brown color of the grilling comes with cheese.
Bhavnagari chilies stuffed with paneer crumbs, a finger licking finger food
Bhavnagari Mirch is a humble sister of the hot chilies. Being on the less spicy side, they are really good candidates of pakodas and finger foods. So, lets cook up some thing different from pakodas and tikkis. This paneer stuffed mirch also plays a good side dish for an elaborate lunch/dinner.
mix veg soup with noodles
Lots of veggies, some noodles, a bit of sauces with some seasoning, when mixed together, result is …. a bowl full of refreshing appetizer.You can remove the noodles part without a second thought but I prefer it to get the slight feel of munchow. You can fry the noodles after boiling them too. many variations in just 1 recipe :). I have mentioned the method fro vegetable stock too. Needless to say, you can use plain water if in hurry.