Tuesday, 30 April 2013

Flavors of France for the month of May- Guest Hosting

Hi Friends,
We are now on our culinary journey to France in the “Flavors of Series 4 around Europe” by “simply.food”

First Guest Event in my blog and for that I thanks to Nayna Kanabar for letting me host this event in my space. 
France is a nation of food lovers. The French people enjoy their main meal in the evening which consists of 3 courses, starting with soup, a salad and a bread.Followed by the main course and afterwards some cheese and a dessert.

A french consume around 25 kg of cheese, which makes them the largest cheese consumers in the world. There are around 300 varieties of cheese for cheese lovers.
French food contains large amount of saturated fat, butter, cheese and cream still the french people have lower amount of heart disease as compare to other countries.... Surprised ??? Because they consume RED WINE along with the food.
It produces more enzymes in order to digest better, a process which requires their bodies to burn more energy! 

So friends if you are a WINE LOVER then include a glass of red wine in your food to cut down those extra calories which we get from saturated food :)

Below are the some links which will help you to know more about French Cuisine:

Simple rules to be followed for the event:
  • The event runs from 1st May to 31st May 2013.
  • Both Vegetarian and non vegetarian entries are accepted for the event.
  • All entries must be linked to my event announcement page and to simply.food as well.
  • Multiple entries are allowed and archived entries are accepted as long as they are linked to both the pages.
  • Although usage of logo is not mandatory, using it will however helps to spread the word.
  • Link your entries to the linky tool given below. 
  • In case of trouble linking up, send me your entries to dhingrashruti01@gmail.com in the following format:
  • Name-
  • Blog Name-
  • Post Name-
  • Post URL-
  • Include Image no larger than 300 pixels.
So Friends waiting for your lip smacking entries.....
Happy Cooking ......

Tuesday, 23 April 2013

American Chop Suey

Hi Friends, 
  Chop Suey is an American dish which is invited by Chinese Immigrants, It can be made in both Vegetarian and Non-Vegetarian versions. Basically it is served with stir fried noodles.
In restaurants you will get 2 different varieties of Chop-Suey, One is the American one and the other one is Chinese. American will be in red gravy and Chinese one will be in white gravy........

I tried American one in red gravy with both boiled and crispy noodles..... 
Hope you will enjoy my version of Chop-Suey..........


  • 1 carrot (cut into round pieces)
  • 1 large onion (cut into square pieces)
  • 1 cup cabbage (cut into square pieces)
  • 7-8 french beans (cut into 1″ pieces)
  • 1 green, red and yellow bell peppers (cut into square pieces)
  • 1 tsp soya sauce
  • 1 tbsp red chilly sauce
  • 2 tbsp tomato sauce
  • 1 tbsp vinegar
  • salt to taste
  • 1 tsp black pepper 
  • 1 tsp honey
  • 2 tbsp oil
  • 2 tbsp of cornflour in 1/4 cup of water


  • Boil water in a heavy bottomed pan. Add chopped carrot, cabbage and beans to the boiling water, cover it with the lid. Remove from the heat and keep the vegetables in hot water for 5-7 mins. Drain them and keep them aside.
  • Heat oil in a Non-stick kadhai, add oil. Now add onions, saute them on high flame for 2 mins.
  • Add all the three bell peppers, saute for 5 mins. 

  • Add parboiled vegetables and saute for 3-4 mins. Remember, Don't over cook the vegetables, they will lose their crispiness. 

  • Add soy sauce, red chilly sauce, tomato sauce, vinegar, black pepper, salt and honey. Mix nicely.

  • Add 2 cups of water, bring it to boil. Reduce flame and cook for another 3-4 mins. 

  • Add the corn flour mixture. Keep stirring continuously till the gravy becomes thick. 
  • Remove from heat and keep the gravy aside.

For Boiled Noodles: I used Ching's Secret noodles, Boil them as per the instructions given on the back side of the pack (Don't overcook them)

For fried Noodles:
  • Take boiled noodles, drain and dry them on the large tray. 
  • Sprinkle one tbsp of cornflour on the noodles.

  • Heat oil in a heavy bottomed kadhai, Pour these noodles in the oil.

  • After a while you will observe a nest formation of noodles.

  • Cook noodles till they become golden brown in colour.
  • Remove them on an absorbent paper.
  • Repeat with the rest of the noodles.
To serve: 
  • Place the boiled noodles on a plate. Sprinkle crispy noodles generously on the top of boiled noodles.
  • Now spread the vegetable gravy on the top of the noodles.
  • Enjoy Crispiness and softness of the noodles at the same time...............

Sending this recipe to:

Swasti's event @ Pallavi's Blog                 Preeti's event @ Pramitha's Blog               

Saturday, 20 April 2013

Tandoori Tangri

Hi Friends, 
     Long awaited post was there, I think now its a correct time to post :)


  • 4 Chicken Leg pieces 
First Marination:
  • 2 tsp of ginger-garlic paste
  • 1 tsp of red chili powder
  • 3 tbsp of lemon juice
  • 1 tsp salt
Second Marination:
  • 4 tbsp hung yogurt
  • 1 tsp ginger-garlic paste
  • 1/4 tsp of food colour (Red)
  • 2 tsp of kasoori methi (dry fenugreek leaves)
  • 1 tsp coriander powder
  • 1 tsp garam masala
  • 2 tsp tandoori masala (I used Everest one)
  • Salt acc.taste
  • Butter for basting

  • Wash, clean and and make slits with the help of knife on chicken legs. 
  • Mix ginger-garlic paste, lemon juice, salt and chili powder in a bowl and apply evenly on the chicken. Keep it aside for 45 mins.

  • Whisk curd in a large bowl and add all the ingredients of second marination in it . Apply the mixture on the chicken pieces. 

  • Keep the marinated chicken in the fridge for 6-7 hours.

  • Place the marinated chicken on greased foil paper on the tandoor tray.
  • Now roast the chicken for 7-8 mins or till evenly roasted from all the sides.
  • Keep basting the chicken in between with melted butter.
  • Remove from tandoor, serve hot with lemon wedges and onion rings.

Sending this recipe to :

  Pallavi's Event Organised by Zesty South Indian Kitchen

Monday, 15 April 2013

Mango Milkshake

Hi Friends,
    Summers are here and my favourite fruit Mango is available in the market .....
Mango (king of fruits) is available in many varieties but Mango Banganpalli which is also known as Safeda is the best for the Mango Milkshake.


  • 2 cups of chopped mangoes
  • 2 glasses of chilled milk
  • 3 tbsp of sugar (you can add more according to your requirement)


  • Put chopped mango in the blender. 

  • Add sugar.

  • Now add chilled milk and ice cubes. Put the lid and blend it nicely.

  • Blend it well until frothy.
  • Pour in the glasses and serve immediately.

Sending this recipe to:

Kalyani's Blog                                                    Viji's Blog

     Apu's Blog                                                  Chaitra's Blog


Thursday, 11 April 2013

Giveaway by Homely Food

Hello Friends,
       Meena my fellow co-blogger has completed 2 yrs of blogging......  
So to celebrate her success of 2 yrs, she has kept an EVENT And GIVEAWAY (TRY MY RECIPES).

So friends I participated now its your turn ..........

Boondi Raita

Hi Friends,
 Today's dish is boondi raita which I make thrice a week but never posted it, may be waiting for the right time to come.
Now its Meena's event TRY MY RECIPES and giveaway going on, so why not post my this recipe for her event :)

1/2 cup Boondi (fried tiny balls made from chickpea flour)
2 cups Curd 
Salt acc.to taste 
1/4 tsp black salt powder
1/4 tsp dry mint leaves powder
1/4 tsp sugar (powder)
1/4 tsp cumin powder 
1/4 tsp red chilly powder 
Garnish: coriander leaves 


  1. Soak boondi in warm water for 10-15 mins, so that it becomes soft and extra amount of oil will be separated.
  2. Gently squeeze the water from it . Put it in a bowl and keep it aside.
  3. Whisk the yogurt until smooth (Add milk in case you want thin raita). Add salt, black salt powder, dry mint powder and chilly powder. Mix well.
  4. Pour this on the boondi and gently stir to mix. Sprinkle cumin powder on the top.
  5. Garnish with chopped coriander leaves. 
  6. Serve chilled. Enjoy with pulao and stuffed paranthas.

Sending this dish to:

Wednesday, 10 April 2013

Broccoli and Almond Soup

Hi Friends,
 Last week I visited Amarendra's Blog, he made Broccoli-Almond Soup. As I am a big fan of soups and starters, I decided to make this soup.........

I made it last night and boys guess what ?? Soup was a hit at my place...
Its quiet thick, creamy and healthy as well.So sharing his recipe with you all...

1 tbsp butter
1 tbsp olive oil
1 medium size onion (roughly slice)
2-3 cloves of garlic (minced)
1/2 cup blanched almonds (paste)
2 cups water
1 small broccoli (washed and cut into small florets)
1 slice of bread
1 cup of milk
1 tbsp of cream
1 tbsp of cream cheese
Salt acc.to taste
1/4 tsp pepper powder
A pinch of sugar
Garnish: Blanched and chopped almonds


  • Take a heavy bottomed pan, add oil and butter.
  • Now add minced garlic and onion. Saute till onions become golden pink in colour.

  • Add broccoli florets and cook for 3-4 mins on high flame.
  • Now add almond paste and mix well.

  • Add water and cook the broccoli on slow flame for 10-15 mins. 
  • Remove from fire.

  • Once the mixture cools down, put a slice of bread along with the broccoli mixture in the mixer. Blend it into a smooth paste.

  • Again transfer the paste into a pan, Bring it to boil.
  • Lower the flame, add milk, pepper, salt and a pinch of sugar. Mix well.

  • Now add cream and cheese cream both. Cook on low flame till cheese melts.

  • Remove from fire.
  • Garnish with chopped almonds and serve hot.

Sending this recipe to:

Preeti and Priya's Blog