THE KITCHEN AFFAIRE

A and I enjoy trying out new dishes and cuisines. Thanks to our food-loving friends, we get to know reviews on the new restaurants (and the ol' ones - A knows them by-heart! ). There was a tin-full of oats on the kitchen shelf from months! I had tasted them once and had had enough. Last day, when A was "raiding" the kitchen he found the tin. And gave me the idea of trying out Oats dosa. :D  A great idea :) The best part of making oats dosa is that it is very easy. The process is the same as making the regular dosa. I am sure most of  you would have made this and know all about it. Still, it feels good to share it with my friends here at the blogosphere. :) Ingredients Long grain rice - 1 C Instant Oats - 3 C Split Urad dal - 1 C Fenugreek seeds - 1 T Salt - to taste Method For the batter Wash the rice and urad dal seperately. Soak the long grain rice overnight or for 8 hours. Soak urad dal, fenugreek seeds and oats an hour before you are ready to

I just love the aroma of fresh snacks and bakes that surrounds a bakery. This reminds me of my favorite bakeries at Kerala. They are KR Bakers at Cochin and Famous Bakery at Kasargod. I miss the mouth-watering taste of cutlets, puffs and egg rolls. All these thoughts made me hungry and I was determined to make cutlets :D I did not have this much determination even during school exams. :D This is one awesome snack… Try it out :) Ingredients  Potato - 2 Beetroot - 1 1/2 Onion, chopped - 1 C Ginger - 1" pc Garlic - 1 t Green Chilli, chopped - 2 Pepper Powder - 1 t Garam Masala - 1 t Egg - 2 Bread Crumbs - 1 C Salt - to taste Oil - for frying Water - enough for boiling Method  For the Filling Peel the potatoes and beetroot. Boil them together for 8 mins (I microwaved) or until they turn soft. Remove from oven. Mash and allow them to cool. Meanwhile, heat oil in a pan. Add all ingredients from onion to green chilli and stir well. C

Shahi Paneer is a very popular dish in India. Shahi means "Royal". Shahi Paneer is a part of the " Mughlai " cuisine. "Mughlai" cuisine was developed in the kitchens of the Mughal Empire . This cuisine is always famous for its distinct aroma consisting of whole spices. Gosh, I am feeling hungry! :D Paneer is one of my all-time favorites. :) I just love Paneer. :D And so I am always in search of new paneer recipes. And here is another one from the lovely Aipi of US Masala . :D Thanks to her awesome recipes. I keep going back to check out all of them. I am always sure to find something new :) Here is the recipe friends. Do try it out and let me know how you like it.. :D Ingredients Paneer, cubed – 1 C Onions, chopped – 2 Coriander Powder – 1 tbsp Garam Masala – 1/4 t Ginger -1 " pc Garlic - 3 Green chilli - 2 Asafetida/hing - a pinch Almonds - 1/4 C Cashew - 1/2 C Milk- 1 C Water - 1 C Sugar – 1/2 t Salt – to taste C

My parents hail from northern part of Kerala - North Malabar. My mom is from Kasargod. Being from the Kerala-Karnataka border, a lot of their food habits have both Kerala and Karnataka influences. Also, mom and dad studied at Mangalore/Bangalore respectively. They love Kanadiga cuisine. So do I. :) Like every other part of India, Karnataka's cuisine also varies across its different regions. Last day, as I was blog hopping, I got to Prathibha's blog ( The Chef and Her Kitchen ) - an awesome blog consisting of a lot of Kannadiga dishes among many others. I was in love with her Kharabath in an instant. And could not resist giving it a try. And my dears, it was just mindblowing. "A" loved it so much that he finished all of it at once. :D Well, it was competition on who finishes the most!! :D Try it out, you will love it.. Thank you so much Prathibha . :D Ingredients Sooji rava / Semolina - 1 C Water - 4 C Onion, chopped - 1 Green chillies, chopped - 2 Ginge

Sweets are my weakness or should I say strength ;) I adore them. And that is how I put on weight!! :(  Still, I don't want to call them my weakness. :) I love all kinds of sweets ranging from cakes to chocolates to Indian mithai to Turkish Baklava and the list never ends.. :D phew! Guess I got if from mum. She loves sweets. hi hi And enjoys making all kinds of sweet dishes. She is the one who taught me the secret of making the perfect Caramel Pudding, pink colored Pal Payasam (Indian-Kerala cuisine) and lot more. We used to bake cakes too. Mmm.. I am dropping into a deja vù. Right!!! I am back!! :) I was in the mood of baking a cake and that too something different, something that I have not tried before. As always, I started blog hopping and landed on Farida's ( AZ Cookbook ) blog. She is an awesome foodie blogger, hailing from Azerbaijan's Baku, currently residing in the U.S. And I have to tell that you folks out there will love her both Azerbaijani and Non-Azerba

I love gobi/cauliflower a lot. The food court at my office (@ India) served yummy  gobi manchurian. I used to order that most of the time. My friends made fun of me for this. hehe :D I love my friends. And I miss em all! All of us are spread around the world now. :( But we are in touch. That is the best part. :) Friends are huge assets. Na? Yaa.. This is one very simple gobi masala. Simple because you can make this with the ingredients that you will easily find on your kitchen counter :D Easy and quick! A huge love hug to my Mum for this recipe. This is one of her best quick and easy dry subzi recipes. :D Ingredients Cauliflower florets - 2 C Mustard seeds - 1/2 t Cumin seeds - 1/2 t Fennel seeds - 1/2 t Kalonji seeds - 1/2 t Fenugreek seeds - 1/2 t Asafoetida (hing) - a pinch Ginger - 1 t Garlic - 1 t Turmeric powder - 1/2 t Chilli powder - 1/2 t Lemon juice - 1 T Water - 3 T Salt - 1 t Oil - 1 T Method Heat a pan with oil. Once hot, add a

Last day, as usual, I was hoping to cook something new. And thanks to the huge blogosphere, I was sure I would find something new. But the problem was, I did not know what to search! :D Finally, I hopped onto Aipi ’s ( US Masala ) blog. Not only is Aipi a great cook, but she is also an awesome photographer.  And that’s how I fell for her “Vegetable Manchurian”. Thank you gal! :D I could not follow her recipe ditto as I was out of a few ingredients. Still, it came out awesome. A liked it so much that he ate a lott. Well, it got over the same day :D What more can I ask for.  :) Ingredients For the Manchurian balls  Cabbage, grated – 1 C Carrot, grated – 1 C Green beans, chopped – 5 Onion, sliced – ¾ C Garlic, chopped – 3 Green chilli, chopped – 1 Soy sauce – 2 t All purpose flour – 6 T or as required Corn starch – 1 ½ T Rice Flour – 1 T Salt – to taste Black Pepper – to taste Oil – to fry  For the sauce  Oil – 2 t Ginger, chopped – 1” pc Garlic,