Saturday, 31 August 2013

Event Announcement- Cooking With Seeds- Rice

Hi Friends, 
   Happy to announce that I hosting  Priya's event in my space. Please do visit her space Priya's Versatile Recipes for her lip-smacking recipes...........
Rice is the most widely consumed staple food for a large part of the world.....It is available in 3 sizes long, medium and small.
Long rice is use to make different types of Biryanis, medium rice becomes more sticky so it is normally used in making Sushi and Risotto in Italy.
Small rice is use to make rice puddings like Kheer and Phirnis......

The event rules are as follows-

  • The event runs from 1 Sept 2013 to 30 Sept 2013
  • You can cook anything from rice (white rice or brown rice). It can be a starter, main dish, side dish, dessert or any other recipes.
  • Bloggers can link their recipes using the linky tool. 
  • Recipe must be linked to Cooking With Seeds event hosted by Shruti Rasoi and announced by Priya.
  • Follow Shruti Rasoi via GFC and like the page on Facebook. 
  • Send in any number of entries. You can link in 2 archived posts as well.
  • Usage of logo is appreciated for all entries as it would help spread the word.
  • You can link both vegetarian and non-vegetarian recipes.
  • Non-bloggers can send in their recipes to my email with the following details-
Your Name-
Recipe Name-
Recipe Details-
Pic of the Dish-

So Friends waiting for your lip-smacking entries :)

Image source: Google

Friday, 23 August 2013

Spinach Soup (Palak Shorba)

Hi All, 
Its raining in Bangalore from last 1 week. Rain and soup, what a combo ?? 
I am big fan of soups and keep trying different varieties of soup at home.
My today's post is Spinach soup (palak shorba), Hope you will like it :)

1 bunch of spinach
1 tomato
1" ginger 
2 tsp ghee
2-3 cloves of garlic
1" cinnamon
2-3 cloves
Salt taste
1/4 tsp pepper powder
1/2 lemon
1/2 cup beaten cream/malai


  • Remove stem of spinach and wash it under running water.
  • Put tomato, ginger and spinach in a pressure cooker with 1 glass of water. Close the lid and give 2 whistles.
  • Once the pressure drops down, let the mixture gets cool.
  • Grind it in a mixer and keep it aside.
  • Heat ghee in heavy bottomed pan, add roughly crushed cinnamon, garlic and cloves.

  • Add spinach puree and bring it to boil.

  • Now add salt and pepper powder, mix well.
  • Add cream, mix.
  • Remove from fire and serve hot with bread croutons.

Thursday, 22 August 2013

Vegetable Man-chow Soup

Hi Friends, 
      Last week was the busiest week for me, my son and hubby both fell sick :( 
I always preferred giving light diet which includes kichdi and soups to my hubby and son for the whole week...
As the hubby was not well so he demanded for different types of soups, as the medicines spoiled his taste buds.

1 Carrot (finely chopped)
3-4 beans (finely chopped)
1/4 cup Cabbage (finely chopped)
1/2 red bell pepper or green capsicum (finely chopped)
1 tbsp ginger-garlic paste
2-3 spring onion (finely chopped)
1 tbsp dark soya sauce
1/2 tbsp vinegar
1 Green chilly sauce
3 cup vegetable stock or water
1/4 tsp black pepper
Salt taste
1/4 tsp MSG (Ajinomoto) 
2 tbsp cornflour dissolve in 1/4 cup of water
1/2 cup noodles deep fried*

  • Heat oil in non-stick pan,  add spring onion whites and  ginger-garlic paste and  saute for few seconds.

  • Add all the finely chopped vegetables, stir fry 2 minutes or till the veggies are half cooked.

  • Add stock/water, soy sauce, chili sauce and vinegar. Bring it to boil. 
  • Add salt, black pepper powder and ajinomoto in the mixture, simmer on low flame.

  • Now add the cornflour mixture, stir continuously till it becomes thick. Remove from heat.

  • Garnish with spring onion and crispy noodles. Serve hot.

Boil water in a heavy bottomed pan, add hakka noodles, a tsp of salt and oil in it. Cook on slow flame till its half cooked. Drain it completely on the strainer. Spread them on a tray and let them dry for half an hour.
Heat oil in a kadhai, deep fry the noodles till they become golden brown in colour. Remove on an absorbent paper. Garnish on soups. 
You can store these crispy noodles in an air tight container for future use .


Saturday, 10 August 2013

My 2nd Giveaway

Hi Friends,
         Back with a long awaited Giveaway, I am very happy to announce that I started a New Blog so paying more attention on it. But don't be disappointed  I will definitely keep posting new recipes in this Blog as this is my Dream Blog :)
So coming to the giveaway......A brand new Kitchenware for you all from a Branded Company.........

These colorful containers feature easy-open tabs and are perfect for fridge, kitchen drawers and on-the-go. They are stack-able and can nest into one another thereby saving space. Available in 3 different sizes to fit exactly where you want them to.

Rules to be followed:
  1. Giveaway starts from 12 August to 12 September 2013.
  2. Follow my Blog and New Blog via GFC (Google Friend Connect) left side of the blog. 
  3. Like Shrutisrasoi and Tupperware, Avon, on Facebook. 
  4. For bloggers : Add a picture link on your sidebar of your blog.
  5. For NON-Bloggers: Skip step 4  …..You have to mention about giveaway on your Facebook page and make it public so that I can check. 
  6. For NON-Bloggers:Tag 5 of your friends (in the image or in the comment) and please do leave a comment below the picture. 
  7. Once you are finished with all the entries…. Leave the comment below with the following details :
GFC Name:
Facebook Name:
Email id:
Blog Link/ Facebook Link:

 Points to be noted/terms:

  • The giveaway is open only for Indian residents.
  • Lucky winners will be selected with
  • I will be checking all the entries personally. If you don’t leave a comment below then your entry will not be considered.
  • This is not a sponsored giveaway all the products are bought by me personally and the colour of the product may vary from the picture given above.
  • Organizers /Sponsors cannot be held liable for usage of any third party tools and resources to conduct a part of the process
  • The giveaways do not follow any return or warranty policy.
  • By providing your comments its deemed that you have given your consent as a participant or nomination.
  • Sponsors cannot be held liable for selection of final winners to giveaways.
  • For any queries you can contact me through email id or
  • So people I wish you ALL THE BEST for the giveaway and hoping for the lots of responses.

Thursday, 1 August 2013

Kesar Pista Kulfi

Hello Friends,
        I remember the day when Divya Pramil gave me an opportunity to host the first post of SNC event. It was a privilege for me to host the event and I was super excited. That was the beginning of the event, it started with very few members and now its flooded with so many talented bloggers....

SNC event has become a huge hit in a very few days, All credit goes to Divya and all my blogger friends, who participated in the event with full enthusiasm.
This time again I got a chance to host the event and I decided to make something sweet.

Festivals are going to start from this month, already Ramzan is going on, then Rakhi, Ganesh Chaturthi, Onam, Durga Ashtami ........Big list of festivals will make big list of guest visiting your house :)

Why not WELCOMING your GUESTS with our famous North India Kesar Kulfi ??? YUM YUM ....
So today's challenge from North Team to our lovely South Team is Kesar Pista Kulfi ...........

1 litre milk
1/2 tin condensed milk (I used Amul)

1/2 cup sugar
1 1/2 tbsp cornflour
1/4 tsp cardamom powder
1/3 cup chopped pistachios 
1/4 tsp saffron (kesar)
1/4 tsp rose water

  • Dissolve cornflour in 1/2 cup milk and keep aside.
  • In the meanwhile pour the remaining milk, condensed milk ,and sugar  into a heavy bottomed pan and bring it to a boil.

  • Keep scraping the cream (malai) from the sides of the pan, this will give thick texture to the mixture.

  • Keep boiling on low flame it it reduces to 3/4 quantity.
  • Pour the cornflour mixture into the mixture. Mix well and keep stirring to avoid lumps formation.

  • Stir well until the mixture becomes thick.
  • Add cardamom powder, saffron and chopped pistachios. 

  • Remove from fire and allow it to cool. 
  • Add rose water. Mix well.
  • Now pour the mixture into kulfi molds or Popsicle molds,cover with the lid and freeze for 3 to 4 hours.

  • Remove from freezer, insert ice lolly sticks as handles and again freeze until firm.
  • When the Kulfi is completely set, keep the mold under tap water for a second & then slowly pull out the kulfi and serve immediately.

I am part of Northern Team: