Tuesday, June 30, 2009

Makai Shimla Mirch ki Khatti Meethi Subji (Sweet & Sour Corn n Bell Peppers)

This is a low calorie veggie recipe. I love corn and this experiment turned out really great for me. I've served it as evening snacks and sometimes as a side dish too. It is super fast and super easy to make... a great choice for the weight watchers.


2 tbsp oil
Pam Spray
1 diced onion
2 diced tomatoes
2 diced green bellpeppers
2 diced red bell peppers
2 cups of sweet corn
2/3 chopped cloves of garlic
1/2 inch cube of ginger, chopped
1/2 tsp ground black pepper
a dash of lemon juice
salt to taste


SERVING: Serves 4


1. Put oil in a wok, let it warm up.
2. Add the chopped ginger and garlic to the oil
3. Add the diced onions, let them cook till transparent
4. Add the diced tomatoes, cook till done. Your base is ready.
5. Take a pan and spray it with Pam. Let it heat, add the diced red and green bellpeppers. Char the bellpeppers at high heat. This may blacken the bellpeppers a bit, so move it around in the pan till they seem cooked to your taste.
6. Add the charred bellpeppers to the wok that contains the onion and tomato base.
7. Add the corn kernels. Mix the veggies together and cook for 2-3 minutes.
8. Add the ground black pepper and salt to taste.
9. Add a dash of lemon juice, mix the veggies and remove from fire.
10. Serve hot with rotis or any breads or even rice.

Enjoy !!

Online Recipe Competition Award - Paneer Dishes

The Tomato Paneer Bharva was the Runners Up at IHM's RC 2.
This came as a pleasant surprise !!

Thank you members!

Tomato Paneer Bharva (Stuffed Tomatoes)

This recipe has been a favorite of mine ever since I first tried it... that was about three years back. A real show stopper !! It will have your guests asking for more and is sure to get you compliments.. A perfect dish for any occasion.


6-7 Extra Large Tomatoes
400 gms paneer - mashed (1 packet in most desi stores)
2 Onions - finely chopped
Tomato pulp - which is going to be scooped out of the tomatoes
1 green bellpepper - if you like
2-3 Green Chillis / Red Chilli Powder (whatever you prefer)
2 tsp Tandoori Masala
Salt to taste


SERVING: Serves 6


1. cut tomatoes into two halves, scoop the pulp and keep.
2. Turn the halves upside down and keep over night in the fridge to run out all the water OR if you have little time, wipe the water with a tissue
3. In a wok, heat oil
4. Add Onion, fry till light brown
5. Add Green Chilli and Green Bellpepper, fry for a while
6. Add the Tomato Pulp, cook for a while - till oil separates
7. Add mashed Paneer, Add Tandoori Masala, Add salt - cook till done
8. Cool the filling
9. Fill out the cut halves of tomato.
10. Put in tray and bake for 15 minutes at 350 degrees. (I bake for 20-25 minutes for the filling to get more crunchy)

Once done, serve with Hot Naan/ Paratha !!!


In the picture here, I have used Coriander leaves and peas.
My garnishing ranges from curry leaves to dry fruits... just get creative !!
Enjoy !

Online Recipe Competition Award - Desserts

IHM on Orkut has an RC every month. RC 9 was all about Desserts and the Mango Cheese Cake won the First place. I found great encouragement from all my IHM friends and thanks to their loving support, I have begun writing my own blog !

Thank you so much !!!

Monday, June 29, 2009

Mango Cheese Cake

Lets begin with something sweet ! This recipe came from my sister-in-law who is more than a sister to me... she's like my knowledge bank, my quick reference encyclopedia... she's an amazing person and a great cook!!
I'm thrilled to share this recipe with everyone !


1. Mango Pulp - 1 Can (16 Oz.)
2. Cheese Cream (Regular or Fatfree) - 8 Oz.
3. Whipped Cream (Regular or Fat free) - 8 Oz.
4. Water - 2 Cups
5. Sugar - 1 Cup
6. Unflavoured Gelatin - 1 Oz.


SERVING: Serves 8


1. Boil the Water and add Unflavored Gelatin to the boiling water and mix very well with out any lumps.
2. Simmer, add sugar and mix it for a minute or two.
3. Thaw cream cheese from fridge and add to the above mixture.
4. Add whipping cream and mix it thoroughly.

Note: Do not let the liquid boil for too long.

5. At the end pour the Mango Pulp into the above mixture and mix it well.
6. Turn the heat off and let the mix cool for half an hour or so.
7. Blend the mixture in a blender and whip it smooth and pour the blended mixture in a flat pie dish or tray (graham cracker pie base could be used too)
8. Let it freeze over night or for 8 hours.
9. To Serve: Add cut fresh fruits to the frozen Cheese Cake.

The cheese cake is done!! It turns out very soft and so delicious every time!!!
Serve chilled and top it with dressings !!!

Update: I have made this dish repeatedly for family and friends and everyone has only good things to say about it. I have used Raspberries, Blueberries, Grapes & Peaches to top the cheesecake, however I enjoy the mango flavor with fresh strawberries and raspberries the most. In the effort to stay fit, I am using fat free ingredients and have also stopped using the graham cracker pie base to reduce some extra calorie intake. Hope you will enjoy this recipe as much as everyone in my family.