Maa Inti Vanta

Namaste,…Swagatam,..suswagatam….Welcome to Maa Inti Vanta and enjoy my dishes

Palak(Spinach) Roti Wednesday, December, 13, 2006

Filed under: Bread/Rotis — coolpepper @ 9:20 pm

                                                  About 2 months back we went for  an outing with some of our family friends. Those friends(a Gujarati couple) are strict vegetarians and being in tokyo, finding strict vegetarian food is little difficult and on that day we travelled 2 hrs away from tokyo by train. So, finding the veg food there is almost impossible. So, we planned about carrying the lunch ahead. I carried mushroom  pulao with raita and they brought thepla and aloo curry. That was the first time I had thepla. Bhabi (I love calling them bhayya and bhabi)  was explaining that thepla is a very famous picnic recipe in Gujarat and also explained the method of preparation. We simply loved it. So, from that day I was planning to prepare thepla in the house.
                                                  One day I was reading about the methi thepla here. I liked it a lot, but I didn’t had methi leaves then.So, thought of trying with palak(Spinach), which I bought in sale and have to finish at any cost. I prepared and had with Aloo Palak.. a nice combination .

                  Palak Roti

                                                       Palak (Spinach) Roti

Source: Net

Spinach – a bunch
Wheat Flour – 2 cups
Besan – 2 tbspn
cumin powder – 2 tbspn
Chilli Powder – 1-2 tspn
Turmeric – 2 tspn
Ajwain – 1 tspn
Curd – 1/2 cup
Salt acc to taste
Oil enough for roasting.

1.Take a vessel, add wheat flour, besan, cumin powder, chilli powder, salt, ajwain, turmeric, and finely chopped spinach and knead well using curd and little water to make soft dough.
2.Set aside for 1 hr.
3.Make lemon size ball and roll it as you do for chapathi.
4.Heat the griddle and roast the rolled stuff.
 1.First roast one side, turn it upside down.
 2.Put 1/2 tspn of oil on the turned side and again turn it upside down.
 3.Repeat the same with the other side.
 4.When evenly roasted remove it from griddle.
5.Serve with any raita, plain curd. We had with Aloo palak curry.

                   Palak Roti 1

                                                    Palak Roti with Aloo Palak

1.I mixed the curd with water and used for kneading.
2.The source for ‘Roasting’ script is here


Garlic Toast Saturday, December, 9, 2006

Filed under: Bread/Rotis — coolpepper @ 3:07 pm

                                                  I always used garlic butter from the store to prepare this. But this time I didn’t had garlic butter in stock, but garlic and butter were there. So, here comes my recipe.

                   Garlic Toast 
                                                           Garlic Toast         

Garlic pods 2-3
Butter – 2 Tbspn
Bread slices – 6no.
Olive oil – 1 tbspn (optional)
Dry basil powder (optional)
Salt to taste

1.Chop the garlic and add to mixie along with the butter.
2.Add salt and olive oil(optional). Run the mixie untill u get the smooth consistency.
3.Take the bread slices, remove the brown sides. cut each bread diagonally.
4.Apply the just made garlic butter, sprinkle dry basil powder and toast it.
5.Serve with any hot soup.    

See my version of tomato soup here               

                   Garlic Toast1
                                                           Garlic Toast 

1.I have used 2 medium sized garlic pods.
2.I have used unsalted butter.
3.When I was doing the garlic butter, the butter was very hard and I was running out of time. So,to make the mixie run smoothly, I had to add some oil, so I chose oilve oil.
4.Used basil powder for just to have a nice and yummy look.


Tomato Soup Thursday, December, 7, 2006

Filed under: Soups — coolpepper @ 1:49 pm

                                                  I always loved soups. But never ever tried making them, until a year back. One day I was chit chatting with one of my good friends. During our talks I got to know that she makes wide variety of soups. I could not stop myself and asked recipe for soup. She gave me Tomato soup recipe. The same day I prepared, my husband loved it. This time I prepared with very little modifications. 

                         Tomato Soup

                                             Tomato soup garnished with garlic bread crumbs

Source: My friend Mrs L

Tomato Tin – 1
Bay leaf – 1
Cinnamon – small piece
Cloves – 2
Olive oil – 1 tsp
Onions chopped – 1 Tbspn
Salt acc to taste
Black pepper powder (Acc to taste)
Basil powder 1-2 tbspn
Water 3-4 cups

1.Cook the chopped tomato by adding bay leaf, cinnamon, cloves for 5-7 min. Set aside.
2.Transfer the cooked tomatoes to the blender (Remove the bay leaf, cinnamon, cloves) and blend untill smooth.
3.Heat olive oil in a pot, saute the onion untill tender.
4.Add the blended puree to the pot.Add water.
5.Simmer until soup is reduced to the deisred consistency.
6.Season with basil and black pepper to taste.

Best combination : Garlic Toast

                         Garlic Bread

                                                  Garlic toast with tomato soup

1.I prepared this soup using the tinned tomatoes. Can also be made using the fresh ones.
2.Instead of olive oil , u can even use butter.
3.Caution: Before transferring the tomatoes to the blender make sure that the tomatoes are at room temp.Hot stuff create steam  which will blow the top off the blender.
4.Make sure you have removed the bay leaf, cloves, cinnamon before adding the tomatoes to the blender.


Mutton Kurma Tuesday, December, 5, 2006

Filed under: NonVeg — coolpepper @ 3:25 pm

                                                      Before my marriage, I don’t remember my mom preparing mutton, may be because no one in my mom’s house liked mutton,…or I should say no one really liked any non veg item. She rarely used to prepare chicken and fish. Whenever she prepares some non veg item, then that day was used to be a very bad day for me as I was been insisted / scolded … have them 😦 . And after marriage, I slowly started eating chicken and now I can say “I love chicken 🙂  ”  but don’t like mutton, shrimp (I seldom eat fish). My husband being an ardent lover of mutton , I prepare mutton curry (I prepared 5/6 times in 2 years 🙂  ).  I always prepared with meagre success. In every attempt I learned a new thing. So with all those experiences, I prepared mutton kurma last wkend   which was a very bit hit……Oh atlast I found the way….

                        Mutton Kurma

                                                                         Mutton kurma
Source: This is an absolute trial and error recipe.

Mutton – 300 g
Potatoes – 2-3 no.
Onions – 2 medium size.
Tomato – 1/4 cup
small piece of crushed Ginger
Crushed garlic – 3 no.
Green Chillies – 2 no.
Turmeric – 2 tsp
Coriander powder – 1Tbspn
Garam masala – 2 tbspn
Red chillie powder – 2 Tbspn
Cloves – 4
Cinnamon small piece
Bay Leaves – 2
Cashew nuts – 2 tbspn
Milk – 1 Tbspn
A pinch Saffron (optional)
Oil – 3 tbspn
Curd – 1 tspn
Cumin powder – 3 tspn

Ground to Paste:
   Brown onion paste:
1.Take pan, add 1 tspn of oil , and chopped onion(1 onion). Remove from the fire when onions turn golden brown.
2.Put into blender, grind to fine paste.
   Cashewnut Paste:
1.Take 2 tbspn of cashewnuts in a blender and make them to fine paste using 1tbspn milk. Can add more milk/water for the required consistency. (If you are using saffron then soak the saffron in the milk for 5-10 min and use that milk for grinding the cashewnuts.)

                        Mutton Kurma1 

1. Bofore doing the kurma , cook the meat in spices. This way meat absorbs the spices. I pressure cooked it. So , in a cooker add well washed meat, sufficient water, crushed garlic, crushed ginger, 2 green chillies, turmeric, coriander powder, garam masala, red chilli powder 1tbspn, salt, potatoes ( peeled and half cut), cloves, cinnamon, and bay leaves. Allow it to cook untill u get 8-10 whistles.
2.In the mean while u prepare the brown onion paste and cashew nut paste.
3.Once the meat is cooked , drain off the water well.
4.Now, heat 2-3 tbspn of oil in a pan, add chopped onion(1 no.), add salt, garam masala.
5.Add brown onion paste once onion turn golden brown color.
6.When you find it leaving oil, add tomatoes and cashewnut paste.
7.After few min ( roughly 7 min), add cooked meat,and potatoes. Now adjust the spices, and water untill you get the required consistency and spice level. Let it boil for 10 min.
8.At the very end, add curd, jeera powder. Mix them well and remove from the flame.
9.Garnish with coriander leaves. (optional)
Goes well with piping hot rice, poori, pulaos, biryani.

1.I used frozen indian green chillies.
2.I used pressure cooker for cooking the meat.
3.I drained out the water in step 3, since I was using the frozen meat. If you are using the fresh meat then you need not drain the water. In that case, do keep in mind about the amount of spices you are using.
4.I made the cashewnut paste using saffron milk (saffron being soaked in 1 tbspn of milk for 5-10 min). I also added little for the required consistency.
5.I used tinned tomatoes.


Palak (Spinach) Pulao Wednesday, November, 15, 2006

Filed under: Rice — coolpepper @ 8:29 am

                                       Palak (Spinach) pulao …..does it sounds weird ? Even I thought the same when I saw palak rice in many blogs. But one should admit -“Very healthy recipe, mainly for the kids who doesn’t want to have greens.” When I saw the palak rice in many blogs I thought of preparing palak rice but in my way.. ie  adopting my original pulav recipe for palak. I also made up my mind that if this comes out bad then I will switch to the the methods used by my fellow bloggers for palak rice.  Ahhh,……I was relieved by the taste. Though it came out well, I desire to cook the palak rice the way my fellow bloggers cooked n posted.

                   Palak (Spinach) Pulao

                            Palak (Spinach) Pulao garnished with carrot, and capsicum

Source: I adopted my original pulav recipe for palak.

Palak – 1 bunch
Potatoes – 2 no.
Frozen peas – 1/4 cup
Onion – 1 big
Frozen green chillies – 5 no.
Rice – 3cups
water – 6 cups
Ginger – 1 tspn
Garlic – 1 Tbspn
Garam masala – 1 tbspn,
Curd – 2 tbspn
salt acc to taste
oil 2 tbspn
Jeera+shahi jeera – 1 tspn
cloves – 2 no.
cinnamon – small piece
bay leaves – 2
Turmeric – A pinch

1.I used 1 Tbspn of garam masala. check the spice level before adding garam masala as we are using 5 green chillies.
2. I used Indian green chillies frozen.
3.Make paste with all green chillies, garlic and ginger.
4.I used the pressure cooker for preparing this dish.

1.Heat oil in pan, add cloves, cinnamon, bay leaves, jeera ,shahi jeera.
2.When jeera starts spluttering, add onions (cut lengthwise), chilli-ginger-garlic paste, salt and a pinch of turmeric.
3.Fry for about 7 min. Now add cubed potatoes, peas. saute it well for 5 min and then add chopped palak (spinach).
4.When spinach is half cooked add 2 tbspn of curd n mix it well.
5.Add 6 cups of water.Let the water boil.
6.Once see the taste. If u feel it to be less spicy then add garam masala to it.
7.Now add 3 cups of rice and pressure cook it.

Goes really well with Bhendi(Okra) Raita.

                   Palak Pulao

                                                           Palak (Spinach) Pulao

Palak – Spinach
Garam Masala – Mixture of ground spices (available readymade),
Jeera – Cumin seeds
Shahi Jeera – It has different names, Kashmiri jeera, Himali jeera, Nepali jeera, Kala jeera, Black cumin. Many think that black cumin/kala jeera as Nigella/onion seeds. Please remember Nigella / onion seeds are totally different.


Fried Rice Tuesday, November, 7, 2006

Filed under: Rice — coolpepper @ 3:50 pm

                        It’s been a long time since I have blogged. This time I came with the fried rice. I used noodles and soyasauce in this recipe. Should I call it as chinese fried rice,….I do not know. I am not sure, where  have learned this from,…its just an innovative recipe.

                        Fried Rice

source : An Innovative dish

Rice 5 cups
Noodles 2 blocks
Capsicum 3 medium size – cut lenth wise
Carrot – cut length wise- 1 cup
Cubed Carrot 2-3 Tbspn (optional)
Peas -1/4 cup
Cauliflower – 1/2 cup of florets
Spring Onions – 1/4-1/2 cup
Eggs – 2
Ginger 1 Tbspn
Garlic 2 Pods(big)
Indian green chillies – 5
Soya sauce – 3 Tbspn
Olive oil – 2 tbspn
Black pepper powder acc to ur taste
Salt to taste

1. In this recipe I have used 2 blocks of Indian maggie noodles. I have not used the maggie masala powder.
2.I have used Indian green chilies frozen.
3.I have not only used the carrots that were cut length wise but also cubed carrots(2-3 Tbspn).
4.I used Negi(japanese spring onion).
5.I used basmati rice.

1.Boil cauliflower in salt water until cooked. Keep it aside
2.Boil carrot, peas. Keep them aside.
3.Take pan, add little oil and scramble the eggs. Keep it aside
4.Boil the noodles in a hot water. Before adding the noodles to the hot water , add oil. This prevents the noodles from sticking. If you are health conscious then oil can be substituted with the lime water (few drops) in this step.Now keep theboiled noodles aside.
5.Now make the paste of ginger, garlic and green chillies.
6.Heat oil in a pan, add negi(japanese spring onion), capsicum(cut lengthwise),boiled carrot, peas, cauliflower.Addchilli-ginger-garlic  paste. saute them well for about 10 min. Add scrambledegg, salt, soya sauce. Mix them well.
8.Now add bolied noodles, and cooked basmati rice. Mix well
9.See the taste. If u find it to be less spicy then add black pepper powder.

                Fried Rice1


DEEPAVALI SUBHAKANSHALU!! Saturday, October, 21, 2006

Filed under: Festive Mood — coolpepper @ 2:54 am

                         Happy Diwali

May the shimmering diyas…..
The crackling fireworks……
Spark up your life with happiness!

Here’s wishing your Diwali, is a joyous celebration of lights!
Happy Diwali!!

Diwali ki Shubkamnaye!!