cookbypassion

Mints are aromatic herbs, which are warm, fresh and has sweet flavor with a cool aftertaste. They are used in teas, beverages, jellies , syrups, candies and ice creams. Mints are originally used as medicinal herb to treat stomach ache and chest pains. Mint leave are used in various  cuisines  too. Specially in India, they are used in making chutney's, added to non vegetarian dishes and also in the most popular biryani for the extra flavor. Mint and tomato is a great combination so for today am here with a flavorful chutney which is made with fresh mint leaves and tomatoes. Here goes the recipe.....                                      Blogging Marathon 72 Week 4, Day 3 Theme: Dips, Chutney's and Spreads We need: Tomato 2 large Mint leaves 1 cup full Green chilies 4 Roasted peanuts 1/4 cup Sesame seeds 1/2 spoon Cumin seeds 1/4 spoon Garlic cloves 2 Salt to taste Oil 2 spoons For Tempering: Red chili 1 Curry leaves 4 Cumin seeds 1/4 spoon Mustard seeds 1/2 spoon Udad dal 1/2 spo

There are hundreds of recipes with Brinjal / Vankaya. It has been said that Brinjal is the king of vegetables. You will be surprised to know that brinjal is the favorite vegetable of most of the Andhra People. I am one of them hahahah..... Today am here with a simple yet spicy and  delicious vankaya pachadi or brinjal chutney. It can be served with roti, naan, rice or as a spread on toasted bread. Here goes the recipe.... Blogging Marathon: 72 Theme: Dips, spreads, chutneys. Week 4, Day 2 Ingredients: Vankaya / brinjal 6 Garlic cloves 4 Green chili 4 Onion small 1 Tamarind small lemon size Salt to taste Oil 3 spoons For seasoning: Udad dal 1/2 spoon Red chili 1 Mustard seeds 1/4 spoon Cumin seeds 1/4 spoon Curry leaves 4 Oil 2 spoons Preparation: Heat oil and add chopped brinjal, green chili, garlic cloves  and onions. Cover with lid and cook for 10 minutes or until brinjal becomes soft. Remove from heat and let it cool for 10 minutes. Now transfer the mixture into blender and add tama

The Tomatillo, also known as Mexican husk tomato, is a plant of nightshade family bearing small and green fruit of the same name. A staple of Mexican Cuisine, they are eaten raw or cooked in a variety of dishes, particularly Salsa. Tomatillos have a high pectin content. They are the key ingredient in fresh and cooked Mexican and Central American Green sauces. Blogging Marathon 72 Theme: Dips, Chutney's and Spreads Week 4 day 1 Ingredients: Tomatillo  6 Green chili 5 Onion 1 medium size Garlic cloves 4 Salt to taste Cilantro 1/4 cup Preparation: Heat non stick pan and add chopped Tomatillo's, onions and green chilies. Also add peeled garlic. Cook for 10-12 minutes until Tomatillo's become soft. Now blend the cooked veggies along with cilantro. Add salt to taste. Serve as a dip with tortilla chips. Check to see what my fellow bloggers are cooking for BM 72

Chapati Noodles sounds interesting right, saw this recipe on one of the TV Show. Its a great alternative to the left over chapatis / rotis. and perfect for lunch, brunch, dinner or for an evening  snack too. Quick and simple dish to pack for school and office lunch box too.  Last night we had a small party  at my place and I had some Chapatis left over. I have  packed my kids and hubby's lunch box with few chapatis and some left over curry. But my daughter doesn't  want to eat them. She was asking for  noodles. Then this simple and yummy recipe  clicked into my mind which I saw on TV couple of months ago. Here goes the recipe........  Blogging Marathon 72 Week 3 , day 3 Theme: Vegetarian Dinner recipes Ingredients: Chapati / Roti 4 Sliced Onions 1/4 cup Grated carrots 1/4 cup Tomato 1 large Chopped cilantro 1/4 cup Crushed garlic 1/2 spoon Salt to taste Soy sauce 1/2 spoon Chili Sauce 1 spoon Black pepper powder 1/4 spoon Oil 3 spoons Maggi Masala / Sambar masala 1 spoon Prepar

Kulcha is a type of leavened bread originated from Indian Subcontinent. Usually prepared with maida / all purpose flour. Kulcha is popular in India and Pakistan and is served with chole.It is typically a Punjabi recipe. Dough is rolled into flat round shaped and baked in a clay oven until golden brown. When baked, kulcha is rubbed with butter / ghee and then served with hot and spicy Chole / Chickpea curry. In Punjab and Some party of Pakistan Kulcha are very popular as a breakfast dish . After a long week and busy schedule, we have decided to stay home this weekend. I have been thinking to make Kulcha since very long time. As I got some leisure time and family wanted to eat something different, I have tried this Yummy Onion Kulcha with spicy chole. I have cooked these Kulcha's on stove top instead of baking  in Oven. Here goes the recipe..... Blogging Marathon 72 Theme: Vegetarian Dinner Recipes. Week 3, Day 2 Ing redients: Maida / All purpose flour  3 cups Baking powder 1/2 spoon

Dinner times are always special and a  good time to spend  with family  and talk about the whole day with some delicious food on the table. Today's dish  is  simple and a very popular recipe of Persian Cuisine. Dill leaves are rich in Iron,  very good for digestion and low in calories. Dill leaves are used in soups, salads and also cooked with meat and fish. You can see my other recipe with dill, Dill paratha .  Here goes the recipe for Dill rice....... https://www.pinterest.com/pin/554576141600958075/ Blogging Marathon:72 Theme: Vegetarian Family Dinner recipes Week 3, Day 1 Ingredients: Dill leaves chopped 1 cup Cashew nuts 10 Cooked rice 2 cups Chopped / sliced onions 1/2 cup Cinnamon stick 1 inch -1 Cloves 3 Cardamom 2 Shahjeera 1/2 spoon Salt to taste Turmeric powder 1/4 spoon Kura karam / Garlic chili powder 1 spoon Oil 3 spoon Preparation: Wash thoroughly and chop the dill leaves. In a wok or pan heat oil and add whole garam masala and cashew nuts. Saute for few seconds and

Today's smoothie is one of my favorite smoothie. Add all the berries, banana and milk, blend and serve. That's it your healthy and simple breakfast smoothie is ready with in 2 minutes. I have used frozen berries here, you can even use fresh berries.  Theme: So Many Smoothies, So Little Time Week 2, day 3 BM 72 I ngredients: Banana 1/2 Frozen black berries 1/4 cup Frozen Strawberries 5 Frozen Blue berries 1/4 cup Milk 1 cup Honey (Optional) 2 spoons Preparation: In a blender add banana chunks and all frozen berries. Also add milk and honey. Blend until smooth and creamy. Serve. Check to see what my fellow bloggers are cooking for BM 72.

We have very light and healthy breakfast everyday. It can be either smoothies or oatmeal or any cereal. 3 days in a week sure it is going to be smoothies with different kinds of fruits. For a change today I made smoothie with oatmeal and fruits.  Why not start your day with this   healthy and  light breakfast . Believe me its going to be a good start of the day... This recipe is adapted from  a cookery show which I saw recently. They have used frozen blueberries, where as I have used fresh blueberries. Here goes the recipe...... Blogging Marathon # 72 Week 2, Day 2 Theme: So many smoothies, so little time. Ingredients: Banana 1 Blueberries 1/2 cup Milk 1 cup Quaker  oats 1/4 cup Honey 2 spoons Preparation: Soak oats in 1/4 cup hot water for 10 minutes. Now add all the ingredients into blender. Blend until smooth. Serve immediately.   Check to see what  my fellow bloggers are cooking for BM 72.    

This creamy and refreshing smoothie is great for breakfast, after school snack or a mid day snack. I have used low fat vanilla flavored yogurt, you can as well use full fat if serving for kids, or just plain yogurt. My husband usually has smoothies or milkshakes for breakfast. I usually mix up berries and banana, apple and banana or just banana. Tried unique combination of  orange and banana this morning and the smoothie tasted yummy. Blogging marathon 72 Theme: So many Smoothies, So little time. Week : 2, Day 1 Ingredients: Oranges 2 peeled  Banana 1 Plain / Vanilla low fat yogurt 1 cup Cold milk 1 cup Honey 3 spoons Ice cubes 3 Preparation: Add all the ingredients into blender. Blend until smooth. Serve immediately. Check to see what my fellow bloggers are cooking for BM 72.

Schezwan is style of Chinese cooking which is spicy, oily and especially peppery. Schezwan sauce is used in preparing Schezwan fried rice, Schezwan noodles and many other  Chinese dishes. This sauce is serves as a condiment for spring rolls, Manchurian or with any other appetizers. Red chili and garlic are the main ingredients in preparing this recipe apart from soy sauce, vinegar and shallots. For day 3 under the theme " Chinese cooking  made at home" am here with   Schezwan sauce recipe. Click   here   to see  Schezwan fried rice recipe where I used this sauce. Here goes the recipe......... Ingredients: Red chilies 15 Garlic cloves 10 Shallots / small onion 4 Ginger 1 inch Vinegar 1 spoon Sugar 1/2 spoon Black pepper powder 1 spoon Soy sauce 1/2  spoon Sesame Oil 4 to 5 spoons Salt to taste Method: Remove the stems and soak red chilies in hot water for 30 minutes. Drain water and transfer the chilies to blender. Make a smooth paste of it. In a sauce pan heat sesame oil an

Spring rolls are a large variety of filled  and rolled appetizers found in East Asian and Southeast Asian Cuisine. The name is a translation of the Chinese Chun Juan which means spring rolls. The kind of wrappers / sheets , filling and cooking technique used  or the name vary depending on the regions culture. It is believed that spring rolls originated from China. It was a seasonal food consumed during Spring, started as a pancake  filled with the new season's spring vegetables, a welcome change from the preserved food of the long winter months. The Chinese spring rolls ate savory rolls filled  with cabbage and other vegetables, wrapped cylinder shaped thin pastry. They are usually eaten during the Spring festival in China. Meat is also added according to the preferences. For day 2 under the theme " Chinese dishes you can make at home", am here with crispy and tasty Vegetable spring rolls. Here goes the recipe..... Ingredients: Spring roll or Egg roll sheets 10 Minced gar

This Chinese corn soup is a perfect and comfort food to have it on a chilly day. A quick and easy soup made within 15 minute. This soup taste just like the one you order in Chinese or Indo- Chinese Restaurants.  It is a very healthy and nutritious soup made with eggs, corn and vegetable or  chicken stock. Today we are starting with 72nd Edition of Blogging Marathon, for the week 1, I choose to cook 3 "CHINESE DISHES  YOU CAN MAKE AT HOME". Here goes the simple yet delicious Chinese corn soup recipe...... Ingredients: Chicken / Vegetable stock 2 cups Frozen corn kernels 1/2 cup Eggs 2 beaten Black pepper powder 1 spoon Salt to taste Corn starch 2 spoons Water 1/4 cup Preparation: In a sauce pan combine vegetable / chicken stock  and corn kernels, bring it to boil.  In a separate bowl mix  water and corn starch . Reduce the heat and add the corn starch tot he stock and continue to cook for about 2- 3 minutes or until the mixture thickens. Slowly add the beaten eggs while stirri