Most Recent Blog Posts

• Coconut Rice

  • From: SowmyaNekkanti
  • Description:

    hey all,

        I'm new to this community ,but a often follower of smtc's recepies .cheers to hetal and anuja !great job ladies.

    Here i'm trying to post in the recepie for coconut rice which is quick and filling.u have unexpected guests juz go ahead and try this.

    things u need 

    Serves :4

    Rice 4 cups cooked

    mint   1 bunch

    cilantro 1 bunch

    ginger  1 tsp

    green chillies 5-6

    coconut 1 cup or as desired

    for seasoning

    1 tsp mustard seeds

    1tsp cumin seeds

    1tsp urad dal

    1tsp chana dal

    3-4 red chillies

    pinch of hing

    1 spring of curry leaves

    some fried cashews

    1 tsp of oil and 1tsp of ghee

     

    METHOD

    1.Start it of with rice add 8 cups of water to 4 cups of washed rice and cook it up

    2.as the rice is done ,go ahead and mildly grind in the mint.cilantro,greenchillies and ginger

    3.take a big non stick pan and heat it on medium hot and when its hot add in 1/2 tsp of ghee and fry the cashews and put them aside

    4.after the cashews are done add in the remaining ghee and oil and wait until it is hot

    5.now,add in the mustard seeds cumin seeds urad dal chana dal red chillies curry leaves and hing. fry until they are done now add in the green mixture(mint.cilantro,greenchillies and ginger )and cook it for couple of minutes .

    6.now add in the salt ,cashews and finally the grated coconut.it is important to add in the coconut last because coconut absorbs all the oil and moisture.

    7.once the mixture is ready add in the rice and stir wellmake sure that rice isnt too hot because stiring up will make the rice soft.

    8.adjust the salt and u can use the ghee to help u mix the ingidients

    9.Serve it hot with tomato raita.

    10.great dish to go

    tip:

    one can use coconut oil instead of cooking oil to gety the wonderful aroma

     

    hope u like this and plz leave ur comments

     

     

  • Blog post
  • 1 month ago
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• Bhindi Raitha (Okra)

  • From: anitasn82
  • Description:

    Hi
    
    My name is Anita. Here's a recipe for preparing Bhindi Raitha. It is a very famous South Indian accompaniment for Dosa, Idli. Kids will love Okra this way. I got this recipe from my grandmother.
    
    
    
    Ingredients:   
    • 2 Cups thinly sliced okra (needs to be dried for atleast a couple of hours). If using frozen okra, thaw and dry so as to reduce the stickiness. 
    • • 1 tsp Mustard seeds
    • A pinch of asafoetida
    • Curry leaves
    • 1/2 Cup oil
    • 2 finely chopped Green chilies
    • 2 Cups unsweetened plain yogurt, lightly beaten - if there is a slight sour taste it adds more flavor to the raitha.
    • Salt
    
    
    
    Preparation
    
     
    
    1. Heat 1/2 cup oil in a frying pan to more than medium heat
    2. Fry the okra slices to a light brown colour. Adjust heat so as to not burn the okra.
    3. After the okra is taken out of the oil immediately dab it with a kitchen paper towel to remove the excess oil.
    4. Fry okra in small batches so as to evenly fry them.
    5. Allow to cool for a 3-5 minutes
    6. Meanwhile mix Green chillies and 2 curry leaves with the yogurt (can use cilantro for extra taste).

    7. Add the fried okra to the yogurt and salt to taste. Mix delicately so as to not lose the crunchiness of the fried okra/
    8. Temper few mustard seeds and ther remaining Curry leaves in 1 tbsp oil and when the seeds start crackling, add a pinch of Asafoetida
    9. Mix the tempered mustard seeds to the yogurt.
    10. Garnish with fresh Curry leaves or cilantro
    11. Let the raitha set down for 5 mins before serving

  • Blog post
  • 1 month ago
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• Tomato Rice

  • From: Selviram
  • Description:

    Basmati Rice / white rice : 1 Cup

    Onion  : 1 medium

    Tomato:  4 medium

    Ghee or cooking oil: as required

    Ginger & garlic paste: optional 1 tbsp

    Green Chilly: chopped fine 1 / 2

    Curd : 1tbsp

    Turmeric powder: 1 tsp

    Garam Masala powder : 1 tsp

    Coriander & curry leaves

     

     

    Method:

     

    Cut the Onion into thin strips. Cut green chillies into fine pieces. Chop tomatoes into small pieces.

     

    In a kadai, take little ghee & tamper with mustard seeds & cumin seeds. When they splutter add the green chillies, onion and sauté them until onions are transparent.

     

    Add the tomatoes and a teaspoon of turmeric powder; let them cook for some time.

     

    Add the curd, salt and garam masala and cook until ghee separates.

     

    Wash the rice, drain and fry gently with ghee either in the pressure cooker.

     

    Add the fried mixture into it and enough water to cook the rice.

     

    Pressure cook it for 5 minutes.

     

    When it has cooled down open the cooker and serve with curry leaves & coriander leaves sprinkled on top.

     

     

     Happy Cooking!!

    Selvi Ram

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  • 1 month ago
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• Need help for making curd

  • From: Moni_1
  • Description:
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    Hi Hetal and Anuja...

     I followed the curd video but my curd is very watery and not setting even after taking out from fridge.

    What could be wrong ??

    I am boiled the milk( Cow milk)  in Indian LG Microwave oven and after it boils it forms a think layer of cream not very thick..

    then i waited for sometime and added the sample of one spoon purchased from store..and kept in pre-heated oven of 100 deg cel as it is indian oven.....

    then took out after 3 hrs and kept in fridge checked after 1 hr or more but it has not settled down....

    help me to make a curd the way you have shown in ur video....which can be soft and not very watery,,

    Monica

     

  • Blog post
  • 1 month ago
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• Tip Tuesday

  • From: ravins
  • Description:

    I recently started watching the tips posted and love the idea! They are very useful. I thought I could contribute something for all those busy working women out there like myself. It is quite challenging to prepare dinner after you get home in the evening. I usually get home around 7:00PM and am quite tired. I like to cook and serve atleast one fresh meal for my family. Typically I like to spend not more than half hour to 45 mins in the kitchen. Here are a few things that can be done during the weekends that could speed up the cooking process during the week:

    1. Peel the onion (do not cut the head out). Keep the whole peeled onion in a ziplock bag in the refrigerator. Each day it is easier to take the onions that you need and quickly chop them up. Sometimes, I use the food processor to chop the onions and it is mighty quick.

    2. Grind ginger and garlic together into a paste and store in the refrigerator. This can be used for upto a week or more.

    3. Put green chillies in a food processor. Do not grind them too fine. I like mine to be a little coarse. Store in the refrigerator.

    4. Keep home made Dania powder and Jeera Powder handy.

    5. I usually ask my babysitter to cut the vegetables for me. This way, when I get home I am ready to get going.

    Doing all of the above would save me about 20-30 mins of prep time every day.

     

  • Blog post
  • 2 months ago
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• Avocado Milk Shake

  • From: hemaak
  • Description:

    Ingredients:

    Avocado - 1no

    Milk       -8 to 10 glasses

    Sugar     - as per taste

    Elaichi    - 2 pinch

    Ice Cubes -  as required

     

    Method:

     

    Peel the Avocado's skin and remove the Seed inside.Make it in to small pieces of avocado and add all the ingredients in the blender and mix well.

     

    You will get a very nice mouth watering Milk shake is ready in a mintues.

     

    (The kids they donot like the avocado the light bitter taste by adding the elaichi poweder they donot feel like it is made out of avocado.)

     

    Hema Anand, New jersey.

     

     

  • Blog post
  • 2 months ago
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• Jelly Halwa

  • From: amitaarode
  • Description:

    Ingredients:

    1 and 1/2 cup Aara flour (a flour which is also used to starch cotton clothes)

    3 and 1/2 cup sugar

    1 cup ghee

    1/2 spoon nimbu phool

    cardomom essence or any as per choice

    cashews, food color, 4 cup water

    magastari

    Procedure:

    1) First, mix the flour in 1 cup water well.

    2) Put the remaining 3 cups water to boil in a wok and add the 3&1/2 cup sugar to it. Then take it down and pour this water through a seive in a containier and then pour it again in the same wok and put on gas.

    3) Add the flour which we had mixed with water to the wok and keep stirring good.

    4) When it starts to thicken a little bit add ghee. And when ghee is well mixed in then add food color(any green/orange/red/yellow/orange) then add nimboo phool and cashews and add essense and stir good.

    5) Then finally take it down and pour it in a dish with sides like a baking pan and take a bowl with a touch of ghee on the underside and level it . Then sprinkle magastari (white seeds used to garnish) and then refrigerate it. Then after 6 hours or so make cuts as desired and serve.

  • Blog post
  • 2 months ago
  • Views: 37
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• Dal Wada or Masal Wada

  • From: amitaarode
  • Description:

    3 cups gram dal(chana dal)

    2 onions finely chopped

    4 green chillies finely chopped

    ginger paste 1 tsp

    and garlic paste 1 tsp

    3 tsp salt

    10- 14 curry leaves

    oil to fry

    1) Soak dal for two hours. Drain and use only dal.

    2) Put in food processor to grind the dal. Do not add water. The dal should be ground very coarse- even a few big pieces of dal seen is good.

    3) Add all the other ingredients - the finely chopped onions, curry leaves, ginger and garlic paste, salt, green chillies to the ground dal.

    4) Shape into 2 to 3 cm round vadas, flatten them a little and deep fry in hot oil till crisp. Serve hot with chutney.

     

  • Blog post
  • 2 months ago
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• Sabudana Khichdi

  • From: amitaarode
  • Description:

    2 cups sabudana

    1tsp sugar or to taste

    2 green chillies (finely chopped)

    1 cup crushed groundnuts roasted lightly ( coarse)

    1 potato ( peeled and chopped in cubes)

    2 tsp oil/ghee (clarified butter)

    1tsp jeera (cumin seeds)

    2 tbsp grated coconut (dry) for garnishing

    salt to taste

    1) Wash and soak sabudana in water just enough to loosen and light for minimum 2 hrs.

    2) Mix crushed groundnuts, sugar and salt and keep aside.

    3) Heat oil/ ghee and add in the cumin seeds and when they turn little brown add the green chillies and potatoes and stir well and cover with lid and let potatoes cook.

    4) After potatoes are cooked, then add the sabudana mixture and mix gently. Keep stirring gently in between.

    5) After sabudana is cooked, then garnish with grated coconut. Serve with yogurt.

     

    For a spicier version, all is same except in the oil you can put mustard seeds, cumin seeds, green chillies and curry leaves. And garnishing can be done with coriander leaves and also sprinkle some lemon juice over it.

    Both the versions taste great!

     

  • Blog post
  • 2 months ago
  • Views: 23
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• sweet bread fry

  • From: sadiyajisar
  • Description:

    sweet bread fry                                                                                                                                           take 2 bread slices ,cut into triangle shape                                                                                                         in a bowl take 1 egg +sugar+cinnamon pdr+4-5 tsp milk +2drops of vanila essense mix well                                take 1bread siice dip in egg mix &fry in ghee                                                                                               

  • Blog post
  • 2 months ago
  • Views: 13
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• Zucchini Raita

  • From: archie4717
  • Description:

    Ingredients:- 1 Medium Zucchini,

                      2 small tbs of Oil,

                      1/2 small tbs asafoetida powder

                      1tbs Mustard & cumin seeds,

                      2-3 thinly chopped green chilies,

                      2 tbs crushed peanut powder,

                      3-4 tbs curd (yogurt)

                      Salt and sugar as per taste.

                      Chopped Coriander for garnishing

    Direction:-

     

     

    Ø       In a mixing bowl add thinly chopped the Zucchini. (If you want you can grate too)

    Ø       Add yogurt/curd, crushed peanut powder, salt and littlie sugar.

    Ø       Heat the oil in small vessel, put mustard & cumin seeds, asafetida, and chopped green chilies. Keep aside to become cold

    Ø       Add the tadaka which we kept aside to become cold. Mix it well.

    Ø       Add chopped coriander and serve with Chapati, Roti or any Rice dish

     

     

  • Blog post
  • 3 months ago
  • Views: 112
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• Curry Kettle corn?

  • From: kettleguy
  • Description:

    Business had been wonderful!
    
    For a few months now I've been making kettle corn and business is going great. There's a whole bunch of repeat customers at our Springfield Farmers Market who've been doing nuts waiting for us to start up again. The Framingham Farmers Market has started up again and that location has its own loyal customers.
    
    We've started to meet a bunch of friendly people who are always working at these kind of markets. We dont often get a chance to speak to others around us because selling kettle corn is a very busy endevour. Some of the people who work there are on camera and they really enjoy being in my funny kettle corn blog. Recently a mail order customer found a 5 month of bag of our product and this person actually enjoyed eating the thing. We were kind of skeptical because if it's over a week old, we won't touch the thing. In a little while we may start online sales, but it takes a lot of work to prepare everything for shipping.
    
    One popping location in particular was a disappointment because we ended up in a lousy spot through bad planning. We really got our butts handed to us at this location and I doubt we'll ever go back there again. You live and learn with these types of kettle corn events while keeping an eye out for bad business decisions like this.
    
    It seems like people trust our opinions in this business because I recommended a tent awning at my blog site. These people are known as EZ UP Canopies by Fred, a maker of tent awnings which on a lousy day, are great for keeping the rain out of your tent. I had done a video on my blog on them which was pretty silly in keeping with our goofy theme. They ended up using that video on their webpage and it made us feel pretty good about all of our efforts in promoting our kettle corn business.

  • Blog post
  • 4 months ago
  • Views: 136
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• Potato Sprout rice

  • From: sanjana
  • Description:

    Ingredients:

    Potato - 2

    Onion - 1

    Tomatoe - 1

    Green chillies -3

    Moong sprout - 1 cup

    Basmati Rice - 2 cups

    Cumin seeds - 1/2 Tbsp

    Bay leaf - 2

    Cinnamon - 2

    Ginger garlic paste - 1 Tbsp

    Turmeric powder - 1 Tsp

    Chilli powder - 1 Tsp

    Biryani Masala/Garam Masala - 2-3 Tbsp

    Salt - to taste

    Oil - 1 Tbsp

    Butter/Ghee - 1/2 Tbsp

    Cilantro - for garnishing

     

    Method:

    1. In a pan, put oil and butter/ghee.

    2. Once the oil is heated, add cumin seeds and allow it splutter. Then add Cinnamon, bay leaves and green chillies

    3. Then add finely chopped onions. Once onion is half-cooked add ginger garlic paste.

    4. Once the raw smell goes, add chopped tomatoes, chilli powder, turmeric powder and salt

    5. Once the tomatoes are cooked and finely chopped potatoes and sprouts.

    6. Cook for 5 mins and add store-bought biryani masala or Garam masala and mix well

    7. Now in the rice cooker add washed basmati rice and add 4 cups of water. Now add the prepared masala and more salt if needed and mix well.

    8. Cook the rice and before serving add cilantro and a bit of ghee

     

     

     

     

  • Blog post
  • 4 months ago
  • Views: 146
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• Potato Sprout rice

  • From: sanjana
  • Description:

    Ingredients:

     

     

  • Blog post
  • 4 months ago
  • Views: 76
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• Ultimate Belly Fat Loss Rules

  • From: Wendy169j
  • Description:

    If you want to lose fat there are some key things that you need to take into consideration. Much as you may want the quick fix, it doesn't exist and you would be better getting started today with the rules that will lead you to successful fat loss. You need to be willing to make the commitment with these changes. They may not feel easy to start with and thats okay because you don't need to do it all at once.

    Perhaps take it slower and make only one or two changes at a time and as you become used to them then add in another change. This will you'll probably find it easier to stick at and thats what will get you the results in the end. Imagine yourself with a lean slim body and now start with some changes that will get you that body.

    There are two key elements to get rid of belly fat and thats the food that you eat and the exercise or activity you do. They are both essential parts of the fat loss process. So, lets start with eating.

    One way to lose fat is to cut down on the amount of saturated fat that you're eating. Saturated fats are unhealthy and include food choices such as fried foods and high fat meats, These type of foods need to be substituted with healthier choices such as baked or grilled foods, and leaner meats that contain less fat.

    Another step for how to get rid of belly fat is to add weights to your exercise routines. Weight training isn't just about gaining huge muscles. However gaining more muscle mass is the final goal. At rest, muscle burns more calories than fat. That means for every pound of muscle you build on your body, the more calories your body will burn when sitting and even sleeping.

    Now I encourage you to think about how you could incorporate these two elements into your day and start burning the fat you dream about losing.

  • Blog post
  • 4 months ago
  • Views: 20
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• Soya Chunk Biryani

  • From: poonam4nits
  • Description:

    Ingredients:

    For Masala
    2 cups soaked Nutrella soya chunks (See below)
    2 large onions sliced finely
    1 tomato chopped (optional)
    1/2 cup mint
    1/2 cup corriander
    1/2 cup dahi
    2 tbsp shaan mutton biryani masala
    1 tbsp ginger garlic paste
    2 green chillies chopped
    1 tsp red chilly powder
    1 tsp turmeric
    2-3 tbsp Oil

    For Rice
    2 cups basmati rice
    1 1/2 cup water
    1/2 tsp ghee
    Whole garam masala (1 cardamom, 1 clove, 1 inch cinnamon, 2 black peppers)

    For Seasoning
    1/2 cup milk
    1 tsp garam masala
    few strands of saffron
    1 tbsp ghee

    Procedure:

    1. Wash rice and mix all ingredients for making rice and soak for 20 mins and then microwave on high heat till rice is cooked half way. (The amount of water is less so rice will be half cooked, Keep closed if preparing in advance.)

    2. Heat a spoon and place the strands of saffron on it and then mix it with the milk and keep aside.

    3. Heat oil in a heavy botton pan. Add onions and salt to taste and fry till golden brown. Keep asode 2 tbsp of the onions aside for garnishing and leave the rest of the onions in the pan.

    4. Add ginger garlic paste, soya chunks and fry for a minute and put off the gas. Mix the rest of the ingredients for the masala. and spread to form a layer.

    5. Spread a layer of half cooked rice on top of the masala layer. Sprinkle garam masala powder and the saffron milk on top of it.

    6. Place a few small blobs of ghee on top of the rice and sprinkle the fried onions.

    7. Place a lid and seal it with flour dough or if the pan has a fitted lid then just place the lid on top.

    8. Place the biryani pot on a tawa and cook on high flame for 8 minutes and then reduce the flame to medium low and cook for 25-30 minutes. Let the pot rest for another 15-20 mins before you open the seal.

    9. Fluff up the rice and lightly mix the masala and the rice. Sprinke with fresh coriander, mint and onion slices and serve with raita.

  • Blog post
  • 5 months ago
  • Views: 555

• new recipe made by me

  • From: Vaishali_Modi29
  • Description:

    hi hetal and anuja.

    i love to watch your receipies at showmecurry.com .i loves to make new receipies,

    i made corn dokla .so can i post my receipi to you ?

     

    regards,

    vaishali

  • Blog post
  • 6 months ago
  • Views: 317
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• Sev-Tomato Sabzi

  • From: halarijalpa
  • Description:

    Hiii,

    This is the easy, simple and delicious sabzi recipe option ,especially when you dont find much indian vegetables here in US....So here's wat u need ...

    serves 2

    4 medium sized tomatoes(diced in small cube)

    Oil- 1 tbsp

    Mustard seeds- 1 tsp

    Cumin Seeds - 1 tsp

    Red chilli powder -to taste

    Coriander powder- 1 tsp(dhanajiru)

    Turmeric powder - 1/4th tsp

    Garlic -1 clove(chopped and minced )

    Salt to taste

    jaggery to taste

    Cilantro - 5 springs, chopped for garnishing(optional)

    Sev -1/4 cup(I used homemade using seviya machine ,medium sized,,,u can buy it from any indian grocery store )

    How to-

    1.Heat Oil in a medium pan on medium heat.
    

    2. Add Mustard Seeds and let them pop.

    3. Add Cumin Seeds and let them sizzle.

    4. Add Minced garlic and stir for 2 to 3 seconds .

    5. Then immediately add tomatoes..

    6. Add salt ,turmeric powder,coriander powder, red chilli powder and jaggery and mix well..

    7. Cover the pan and cook it till the tomatoes are tender enough.

    8.At the time of serving add the Sev and cook for 2 to 3 mins and garnish with cilantro..

    9.Serve hot with roti,paratha or Bhakhri....

    Hope you will like this recipe!!!!Enjoy

     

     

  • Blog post
  • 6 months ago
  • Views: 399
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• Bread bonda

  • From: kavyadeepak
  • Description:

    This is a great appetizer when you have lots of bread left over, and you dont know what to do. Try this mouth-watering recipe.

    Ingredients-

    Bread Slices - 4/5

    1 large Onion (finely chopped)

    One large boiled and mashed potato

    Green chillies to taste

    Besan - 3 Tb spoon

    Corn flour - 1 Tb spoon

    Rice flour - 1 Tb spoon

    Red chilly powder - 1 Tb spoon

    Garam masala - 1/2 tea spoon

    Salt

    Water - 1 cup

    Oil for frying

    Method -

    Mix chopped onions, green chillies, mashed potato, salt, red chilly powder, garam masala, besan, rice flour, corn flour in a large bowl. Cut small pieces of bread (You need not remove the edges, and waste them  ) and add it to the mixture. Now slowly add little water and give it a good mix and make the batter to pakoda consistency. Now pre-heat oil in a pan and add the batter in a spoon to the oil and deep fry. Take out when it is golden brown.

    Serve hot with mint and tamarind chutney or tomato sauce!

     

  • Blog post
  • 6 months ago
  • Views: 555
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• storing homemade ginger paste

  • From: kanupriya
  • Description:

    list of things to store ginger

    1)ginger   -    3-4 medium size pieces

    2)ziplock -   1 (medium size)

    3)grinder or mixy to grind the ginger

    method:-

    1)peel of the ginger skin

    2)cut the ginger into pieces

    3)grind it in the grinder.

    4)make a thin paste.

    5)pour the ginger paste in the ziplock bag(medium size).

    6)seal the ziplock .

    7)press the ziplock  so as to give a flat shape(about 1 to 2 inch thick)

    8)freeze it in the freezer.

    8)whenever required just take it out break a piece and use it.

    9)the smell of it will be as fresh as the freshly minced ginger. 

     

  • Blog post
  • 7 months ago
  • Views: 392
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