Seasoned & Dressed

Meat On Sticks - Chicken Lollipop

2011-12-02T14:24:00.001Z

My Angel ate Chicken Lollipop at a friends party recently. She just loved it. I don't prefer her eating lot of outside chinese food, so I realized that the time had come to try this delicacy at home. I made the Chicken Lollipop in 2 marinates. One was spicy and tangy - the way I like it, and the second was a kids friendly marinate. The recipe I am mentioning below is the Spicy one. I am also going to mention the kids friendly marinate recipe in a note below. I couldn't get a pic of the kids friendly as my angel attacked it as soon as she could.Ingredients : Chicken Wings : 10 pieces (I got them already shaped into Lollipops?)Egg : 1Salt : To TastePepper Powder : 1/2 tspCornflour : 1 tspSchezwan Sauce : 3 tbsp heaped (I used ready made sauce)Oil : For deep frying.Aluminium foil : Optional - for decorMarinate :Ginger Garlic Paste - 1 tbspSoy sauce - 1 tspVinegar - 1 tspSchezwan Sauce - 1tbspRecipe :Prepare the marinate by mixing all the ingredients together.Clean the chicken wings. Add them to the marinate. Coat each wing liberally with the marinate. Refrigerate it for half hour.

Whisk the egg. Add salt, pepper powder and cornflour. Heat the oil for deep frying. Don't make it very hot. Dip the wings in the egg batter and deep fry in the oil. Keep the flame on medium. the wings have to be cooked from inside as well. Fry till its golden brown. Drain it on a tissue paper.Heat 2 tbsp oil in an open pan. Add the schezwan sauce and any left over marinate. Heat it till it starts bubbling. Add the wings. Keep each wing separate. Coat it with the sauce liberally. Stir fry it for a min or two. Remove on a plate. Cover the bone with the foil. Serve hot.Note :To make the above recipe kids friendly, replace schezwan sauce with tomato sauce. Also, after dipping it in egg batter, roll them in bread crumb. You can serve it directly after deep frying. No need to stir fry it in pan.

Butter Chicken

2011-07-11T09:46:00.004+01:00

A post after so long. It feels so good to be back. Finally, I am settled in my house. Its a very good feeling.

Today I will share a recipe which is very popular in my house. Actually, I think this Indian recipe is popular all over the world. As known to me, this recipe originated in Moti Mahal, Delhi. It can be served with naan, roti, or rice.

Ingredients :

Chicken : 500 grams
Tomato : 5 medium sized
Cashew : 15 - 20
Cloves : 5-6
Cinnamon : 1 inch
Green Cardamom : 4-5
Black Pepper whole : 7-8
Bay Leaves : 2-3
Ginger Garlic Paste : 2 tbsp
Green Chillies : 2 Chopped
Salt : To Taste
Red Chilli Powder : 1 tsp
Garam Masala : 1 tbsp
Kasuri Methi : 1 tbsp
Oil : 2 tbsp
Butter : 2 tbsp
Cream : 3-4 tbsp
Honey : 1 tsp

Marinade :
Curd : 1/2 cup
Salt : To Taste
Ginger Garlic Paste : 1 tbsp
Garam Masala : 1/2 tsp
Kashmiri chilli Powder : 1 tsp
Lemon Juice : 1 tbsp

Recipe :
Marinate chicken with all the above mentioned ingredients and refrigerate for atleast a 3-4 hours. Put chicken on skewer and grill it in a pre heated oven at 200 Degrees for approx 10-12 minutes or till its golden brown. Now baste it with butter and grill it for another 2 minutes. Remove and keep it aside. Alternatively, if you cant grill it in oven then heat 2 tbsp oil in a open pan. Place the pieces of chicken separately in the pan and shallow fry till its golden colour on both sides.

Soak cashews for approx 30-45 minutes. Make a puree of the tomatoes and cashews.

Heat butter in a pan. If you have grilled your chicken in a pan, you can use the same pan. Add cloves, cinnamon, black pepper, cardamom and bay leaves. Saute till it splutters. Add ginger garlic paste and green chillies. Cook for 2 min and add the tomato puree, red chilli powder, salt and garam masala. Saute till the oil leaves the sides. Add a cup of water and bring to a boil. Now add the kasuri methi and honey. Cook for another 2-3 minutes. Now add the grilled chicken pieces. Reduce heat and cover and cook for 10 min. Now add the cream and bring to a boil and remove from heat.

Serve hot with Naan, Roti or Rice.

Winner for Giveaway of Healing Foods - Eggplant

2011-02-20T19:01:00.002Z

My sincere apologies for being so so so very late in announcing this giveaway. I know that you all must be waiting for it. So with out much ado, I announce it.

The winner for the $25 Amazon gift card giveaway is Priya Suresh from Priya's Easy & Tasty Recipes.

Heartiest Congratulations to you Priya .... Keep us drooling with your yummy recipes.

Also, I would like to tell you all that I am going on a break for 3-4 months. I am permanently moving back to India in April. Its very chaotic here with all the packing and moving. Hopefully, I will find you all here only when I am back and you will give me the same love and affection.

See you all soon !!!!!!!!

Round-up Healing Foods - Eggplant

2011-02-07T11:53:00.002Z

I know I am a bit late in doing this round-up but I just couldn't help it. Things are going on at a super fast speed in my life. I wont go in details of all the events but would definitely like to tell you all that I am moving back to India in April. I know there is still some time, but preparations have started. All you people with small kids would know just what I mean. I am going to be a bit irregular till April.

I know I am going to miss lot of amazing recipes posted by you all, but I will try my best to keep track.

Now coming back to the topic on hand. I want to thank all you guys for sending me such amazing recipes and making my event such a big hit. Thanks Siri for letting me host it.

Here are the wonderful recipes I received.

Dips :

1) Ramya from Hot from my oven

Baba Ghanoush

2) Hasna from Kachuss Delight

Mutabbel

3) Amy from Savoury Moments

Roasted Eggplant & White Bean Dip

4) Sadhana from Sensible Veg

Eggplant Raita

Starters / Snacks :

1) Sonal from Palate Corner

Toasted Vegetable Sandwich in Turkish Roll

2) My entry

Mixed Platter Of Fritters

Main Course :

1) Sayali from Spice Mantra

Bengan Masala

2) Krithi from Krithi's Kitchen

Ennai Kathirikkai Kuzhambu

3) Akheela from Torview Toronto

Eggplant Curry Stuffed With Coconut

4) Ila from Cookery Point

Eggplant Biryani

5) Satya from My Innovative Kitchen

Eggplant Masala Gravy - Vankaya Masala Kura

6) Honeybee Cooks Jackfruit

Eggplant Rice - Vangibath

7) Anita from Eat n Stay fit

Baingan Fry

8) Gayathri from Gayathri's Cook Spot

Kathrikkai Puli Kulambu

9) Nivedita from Nivedita's Kitchen

Kaap (Shallow Fried Brinjal)

10) Harini - Jaya from Tamalapaku

Fiery Eggplant - Roasted Eggplant in Sweet and Sour Sauce

11) Siri from Cooking With Siri

Hyderabadi Bagara Baingan

12) Ambika from Ambika's Kitchen

Eggplant Mushroom Roast With Peanuts

13) Hasna from Kachuss Delight

Patlican Kebab

14) Savitha from Savitha's Kitchen

Baingan Ka Bharta

15) Jaleela from Samaiyalattakaasam

Egg Bringal Pulikiuzampu

16) Priya from Bon Appetit

Baingan Ka Bharta

17) Jayasri from Samayalarai - Cooking Is Divine

Stuffed Small Brinjal

18)Sangeetha from Recipe Excavator sends in the recipe for amazing Brinjal Dry fish Gravy. The recipe can be found on the link. However, she doesn't have a picture.

19) Priya from Easy & Tasty Recipes

Eggplant and Sprouted Moth Beans Masala Rice

Eggplant and Jackfruit Seeds Curry With Peanut Spice Powder

Eggplant and Snakegourd Sambhar

Eggplant Masala Paratha

20) My entries

Baingan Ka Bharta

Eggplant Fry

Stuffed Eggplant

Few recipes from Sivaranjini, my non-blogger friend :

1) Brinjal Poriyal
Ingredients
brinjal 1
small onions 3_4
garlic 1 clove
curry leaves
gingelly oil 2 tablespoon
salt to taste
tumeric powder
pepper 1 teaspoon
cummin 2 teaspoon pepper and cummin should be powdered

Method
in cooking vessel add gingelly oil
oil heated add brinjal pieces and salt
cover with lid stir occasionally
few minutes later add small onions and garlic
let it cook well
later add tumuric powder and pepper cummin powder
when it come to final stage add curry leaves

2) Brinjal Curry
Ingredients
brinjal 1
ash pumkin 150g
jack fruit seed 5_6
carrot small 1/2
capsium small 1/2
garlic 2 cloves chopped
green chilles 3 split lenthwise
coconut milk 4th extract and 1st extract
salt

For Thalitham
2teaspoon gingellyoil
2 red dry chilles
curry leaves
mustard

Method
in cooking vessel add brinjal pieces
ash pumkin cubes
jackfruit seeds cut into pieces
carrot cut in to small cubes
capsium cut into small pieces
green chilles
and add 4th coconut milk extract and salt
cook for 6 to 8 minutes
then add tumeric powder and pepper cumin powder
when its fully cooked add1st coconut milk and cook for 2 minutes
in a small pan add gingelly oil add onions dry red chille pieces and mustard
when onion is slightly golden brown add curry leaves swich off flame add thalitham to brinjal curry.

Mixed Platter Of Fritters

2011-01-26T16:08:00.004Z

What could be better than a platter of fritters on a cold rainy day. That's just how the weather was yesterday. So I made the most common recipe associated with such weathers. Also, I made it in a very simple manner. You can add the masala's to the batter. However, I prefer to avoid making it spicy as my kiddo relishes them too.
Fritters can be made with loads of veggies depending on your choice or preferences or
as in my case, availability of veggies in the fridge.

Ingredients for Batter :
Gram flour : 1 cup
Rice Flour : 2 tbsp
Ajwain : 1 Heaped tbsp
Green Chillies : 2 Chopped
Chopped Coriander : 2-3 tbsp
Salt : To Taste
Water : As Required
Oil for Deep Frying

Veggies in my fridge :
Potatoes
Eggplant
Bottlegourd (Dudhi)
Onion

Recipe :
Take a large bowl. Mix all the ingredients of the batter except water. Now add around 3-4 tbsp of water and whisk it with your fingers. Whisk it in a circular motion following the same direction. Add some more water to form a consistency of thick cream. The batter should stick to the spoon. If you want to be absolutely sure, then take a glass of water and then put a drop of batter in it. It should settle in bottom of glass. If the batter dissolves then you have added too much water in the batter.

Heat oil for deep frying in a wok. Add a drop of batter in oil to see if its the right temperature. The batter should float. If it settles in bottom of wok, then oil isn't hot enough. If it burns instantly, then oil is too hot. You should reduce flame and try again after some time.

Dip one veggie at a time in the batter and coat it from all sides. Drop it in the wok. Drop softly or the oil will spill. Repeat the process and add more veggies till wok is filled. Fry them till its golden brown on all sides. Drain them with a strainer and remove and keep on kitchen tissue.

Repeat the whole process till all veggies are done.

Serve hot with a dip of your choice. We like it with ketchup and coriander chutney.

Sending this to the following events :

1) Healing foods - Eggplant started by Siri and hosted this month by me.

2) Veggie / Fruit a Month - Potatoes started by Priya and hosted this month by Divya.

3) Deep Fried Snacks by Radhika.

Baingan (Eggplant) Bharta

2011-01-24T18:27:00.007Z

Ingredients :
Eggplant : 1 big
Onion : 1
Tomato : 1
Green Peas : 1/2 cup
Garlic : 5 Cloves
Cumin Seeds : 1 tsp
Turmeric : 1 tsp
Red Chilli Powder : 1 tsp
Coriander Powder : 1 tbsp
Garam Masala : 1 tsp
Salt : To Taste
Oil : 3-4 tbsp
Coriander Leaves : For Garnishing

Recipe :
Take a whole big eggplant. Make 5-6 small slits in it. Stuff the slits with the garlic cloves.

Preheat oven at 190C. Brush the eggplant slightly with oil. Place the eggplant on grill. Bake it for 30-40 minutes. Turn it once in between. Bake it till its cooked well. Remove from oven.

Peel the eggplant.

Mash the pulp along with the garlic cloves. Keep aside.

Heat oil in a pan. Add cumin and let it splutter. Now add the onions. Saute till onions are golden brown. Add the tomatoes and mix well. Now add salt and all the masala's. Stir well and cook till oil leaves the sides.

Add the green peas and the mashed eggplant. Mix well. Lower flame and cook for 10-15 minutes. The peas should be cooked. Eggplant will ooze out the oil. Remove from flame.

Garnish with coriander leaves and serve hot.

Sending this for my event "Healing Foods - Eggplant" started by Siri and hosted this month by me.

Eggplant Fry

2011-01-24T14:55:00.002Z

A quick and easy preparation. Goes perfectly well with Dal.

Ingredients :
Eggplants : 1 Big
Mustard Seeds : 1 tsp
Cumin Seeds : 1 tsp
Coriander Powder : 1 tbsp
Turmeric : 1 tsp
Salt : To Taste
Oil : 2 tbsp
Coriander Leaves : For Garnishing

Recipe :

Cut eggplant in big cubes.

Heat oil in a non stick pan. Add mustard seeds and cumin seeds. Let them Splutter. Add turmeric. Wait till it darkens in colour. Add the eggplant and salt. Mix it well. Lower flame and cover and cook till eggplant is done. Don't let it be too soft.

Remove and cover and increase flame. Fry till eggplant turns golden brown on all sides. Add coriander powder and mix well.

Garnish with coriander leaves and serve hot.

Sending this for the event "Healing Foods - Eggplant" started by Siri and hosted this month by me.

Fruit Salad

2011-01-23T19:10:00.003Z

Just wanted to eat something sweet. Opened the fridge and came across leftover fruits and cream. Couldn't think of a better way to use it all. Also, fitted perfectly to send to a few events. Quick and easy.

Ingredients :
Fresh Cream : 100 grams
Sugar : 3 tsp
Vanilla Essence : 4-5 drops
Strawberry : 6
Blueberry : 15
Cherry : 7-8

Recipe :
Take a bowl. Add cream, sugar and vanilla essence. Whisk it till cream is fluffy and light.

Cut the cherry and de-seed. Cut the strawberry. I did'nt cut the blueberry. Add all the fruits to the cream. Mix it well.

Chill it in refrigerator for 15-30 minutes. Serve Cold.

Sending it for the event "Cooking With Fruits" by Smitha of Taste Buds.

Cheese & Onion Pasty

2011-01-22T16:03:00.009Z

All my blogger pals who stay in UK must have had these at Greggs. I go out to the High Street almost everyday and land up eating them also, esp in this cold weather. Hot pasty tastes just yummy and makes me warm and with cheese oozing out, its just irresistible. So today I decided to make these at home for my family to enjoy as well. My daughter eats with me on the HS but hubby dear more often than not is left out.
So here it goes.

Ingredients For Pasty Dough :
All Purpose Flour (Maida) : 1 Cup
Butter : 1/2 Cup
Salt : 1 tsp
Water : To Knead
Egg Wash

Ingredients For Filling :
Onions : 2
Cheddar Cheese : 100 grams Grated
Salt : To Taste
Freshly Grounded Black Pepper : To Taste
Oil : 2 tsp

Recipe For Pasty Dough :
We require butter to be cold for this dough. If you already keep butter in the fridge then you are ready to go. Otherwise cool the butter for atleast 30 minutes before starting. Also cool an empty bowl in the fridge in which you are going to make the dough.

Now take out the empty bowl from fridge. Add the flour, salt and the the cold butter. Mix all of it vigorously with your fingers. Do it quickly or the butter will start to melt with the touch of your fingers.

Mix till the flour takes on a breadcrumb like consistency. Its better if you do it in a food processor (If using food processor, you should be done in 15 seconds. Remove it in a cold bowl now).

Now make a well in between and pour little water in it.

Now using your hands like a whisk, knead the dough. Knead a dough till its on a soft consistency.

Spread flour on the platform and knead the dough some more.

Wrap it in cling film and refrigerate it for a minimum of 15 minutes and maximum of 30 minutes.

Recipe for Filling :
Chop the onions very finely.

Heat oil in a pan. Add onions. Saute till onions are translucent. Remove from flame. Cool it. Add grated cheese, salt and black pepper. Mix well.

Recipe For Pasty :
Preheat oven for 190C for 15 minutes.

Take the dough out from fridge. Take a ball sized dough. Roll it in round shape.

Cut a square from that round. Repeat the process and make same sized squares.

Place the fillings in between the square.

Cover with another square. Seal edges with a fork.

Give it an egg wash and place it in oven. Cook for 20-25 minutes. The pasty should be golden brown and crispy.

Serve Hot.

Sending this as my entry for the event "Winter Warmers" by Jyoti of The Veggie Hut.

Dum Aloo

2011-01-21T16:43:00.003Z

Ingredients :
Baby Potatoes : 7
Onions : 2 Pureed
Ginger Paste : 1 tsp
Garlic Paste : 1 tsp
Yogurt : 5 tbsp
Cumin Seeds : 1 tsp
Cloves : 3-4
Cinnamon : 1/2 inch
Bay Leaves : 2
Turmeric : 1 tsp
Red Chilli Powder : 1 tsp
Coriander Powder : 1 tbsp
Garam Masala : 1 tsp
Salt : To Taste
Kasuri Methi : 1 tsp
Oil : 6-7 tbsp

Recipe :
Peel the potatoes. Make pricks in it with a fork.

Heat oil in a pan. Add potatoes in it. Shallow fry the potatoes till they turn golden brown on all sides. Drain potatoes on a strainer and keep aside.

Take 2 tbsp oil in a pan. You can use the same pan and same oil. Add cumin seeds, bay leaves, cloves and cinnamon. Let them splutter. Add the onion puree. Saute till its light brown. Now add the ginger paste and garlic paste. Saute till onions are golden brown. Add the salt and all the spices. Stir it well. Now add the yogurt. Cook till oil leaves the sides. Add the potatoes and little water. Lover flame. Cover and cook for 10 minutes.

Remove from flame. Garnish with kasuri methi. Serve hot with chappati or rice.

Sending this recipe as my entry for the event "Veggie / Fruit a Month - Potatoes" by Divya & Priya.

Chicken Sandheko

2011-01-18T15:40:00.003Z

The year 2011 has started off by being very hectic for me. I just don't know where the last 18 days have gone. I have missed lots of yummy posts from my pals. Will try and catch up.

Now its time to catch up on my blog also. The recipe I am posting today is another of Nepali cuisine. Nepali Cuisine is catching on to me nowadays. However, I have made a few changes in the original recipe to suit the taste of my family. Also, this recipe calls for a himalayan herb called jimmu, which I have been unable to find. So I omitted it. If you can find it then do add it.

Ingredients :
Chicken : 250 grams Cut in Cubes
Cinnamon : 2 inches
Cloves : 5
Cumin Seeds : 2 tsp
Fenugreek Seeds : 1 tsp
Garlic : 12 Cloves
Ginger : 4 inch
Green Cardamom : 5
Green Chillies : 4
Sesame Seeds : 4 tsp
Jimmu : 1 tsp
Lemon Juice : 2 tsp
Mustard Oil : 4 tsp
Red Onion : 1 Sliced
Red Chillies : 4-5
Salt : To Taste
Coriander Leaves : Chopped for Garnishing

Recipe :

Boil Chicken along with cardamom, cloves, cinnamon, salt and half of ginger and garlic. Add only enough water to just about cover it. Boil till all the water dries up. Keep aside and cool.

Dry roast sesame seeds, cumin seeds and whole red chillies in a pan. Grind them together in a fine paste along with little water. Rub this paste all over the chicken and keep it for around 30 minutes.

Heat oil in a pan. Add the remaining ginger and garlic after slicing them. Add the Onions. Saute till they are translucent. Add the chicken pieces and salt. Fry them all together till the chicken roasts and gets light brown. Remove from flame.

Add the lemon juice to the chicken and mix it well.

For the tempering, heat oil in a pan. Oil should be smoking hot. Lower flame and then add fenugreek seeds, green chillies and jimmu. Remove from the flame and pour over the chicken.

Garnish with coriander leaves and serve.

CWS Ajwain - Round-Up

2011-01-11T20:52:00.005Z

I would like to start with, Big thanks to all of you. You have all helped me make my 1st event such a big success !!!

I have been drooling the whole month. I received such yummy and delicious recipes. I have tried my best to incorporate every recipe that I have received. However, if I have forgotten any recipes then please do drop me a line and I will add it asap.

I have categorised the recipes as per the courses.

Snacks :

1) Shobha from Food Mazaa

Beeha Tikki's

2) Revathi Madhan from Kaarasaaram.

Plaintain Fries With Coriander Chutney

3) Denny Of Oh Taste n See.

Murukku

4) Priya of Priya's Easy & Tasty Recipes.

Ajwian Samosa

5) Satyavati from My Innovative Kitchen

Ellipaya Vaampodi

6) Vicky Xavier from Viki's Kitchen

Kara Sev

7) Satyavati from My Innovative Kitchen

Ajwain Leaves Bhajji

8) Ambreen from Simply Sweet 'n Savoury

Papdi

Flat Breads :

1) Ayeesha Riaz of Taste Of Pearl City

Ragi Chappati

2) Pari Vasisht Of Foodelicious

Potato-Fenugreek Stuffed Paratha

3) Aipi Of US Masala

Ajwain Paratha

4) Priyanka Srivastava Of Asan Khana

Ajwain Paratha

5) Priya Of Priya's Easy N Tasty Recipes has send in 4 types of Paratha Variety.

Dal Masala Paratha

Sweet Potato Oats Paratha

Alu Palak Paratha

Alu Paratha

6) Ramya Of Hot From My Oven

Namkeen Poori and Bhajji

7) Priya Mitharwal of Mharo Rajasthan

Missi Roti

8) Suma of Veggie Platter

Besan Dosa / Puda

9) Priya Sreeram from Bon Appetit

Ajwaini Green Puri

10) Swathi Iyer from Zesty South Indian Kitchen

Poee Poli

11) Rupali from RecipeGrabBag

Tikhat Mitha chya Purya

12) Nayana from Simply.Food

Carrot Paratha

13) Santosh Bangar from Santosh's Kitchen

Paratha

14) My Entry

Ajwain Mathri

Main Course :

1) Nayna of Simply.Food

French Beans Goan Style

2) Priya Of Priya's Easy N Tasty Recipes has send in 3 gravy variety and 1 rice variety.

Ajwain Rasam

Tangy Ajwain Gravy

Kasuri Methi & Mixed Veggies Masala

Mushroom Ajwain Rice

3) Denny Of Oh Taste n See.

Paneer Tawa Masala

4) Sheetal from Nicks & Jits Kitchen

Arbi Ajwaini

4) Anita Patel from Eat & Stay fit

Dudhi Ajwain

5) Priya Sreeram from Bon Appetit

Vadakari (Lentils Based Spice Curry)

5) My Entry

Crispy Ajwain Okra

Drinks :
1) Revathi Madan from Kaarasaaram.

Parappu Omam Kanji

Gurkhali Chicken - Nepali Cuisine

2011-01-09T21:27:00.002Z

There a great Nepali restaurant near my house. We often go out there to eat. The cuisine is amazing. I thought of trying out a few recipes at home. So, I started with this amazing chicken. It turned out very well (I know I am not being modest).

Ingredients :
Chicken : 500 grams
Dry Whole Red Peppers : 3
Garlic : 1 tsp minced
Ginger : 1 tsp finely grated
Green Chillies : 2 minced
Onions : 1 finely chopped
Tomatoes : 1 cup chopped
Red bell pepper : 1 cup chopped
Freshly Ground Black Pepper : 1 tsp
Cumin Powder : 1 tsp
Coriander Powder : 1 tbsp
Turmeric : 1 tsp
Green Onion : 1 cup cut in 1 inch length
Salt to taste
Mustard Oil : 2 tbsp

Marinade:
Yogurt : 1 cup
Lemon Juice : 2 tbsp
Onions : 1 cup roughly chopped
Cumin Seeds : 1 tsp
Pepper Corn : 1 tsp
Green Chillies : 2
Mustard Oil : 2 tbsp
Salt : To Taste

Recipe :
Take all the marinating ingredients together in a blender. Puree it into a smooth thick paste. Take chicken in a large bowl. Pour the marinade over it. Cover and let it marinate for around 4-5 hours. Preheat oven at 190C and grill the chicken till its golden brown and cooked. Remove and keep aside.

Heat Mustard oil in a pan. Add red whole chillies and fry till they are dark (Keep kids in another room for few minutes. My kid was coughing mildly even in other room). Add the turmeric and stir well. Now add the onions. Saute till onions are golden brown. Add garlic, ginger, red chilies, cumin, coriander, black pepper, and salt. Stir well. Add tomatoes and red bell pepper and water as per required(you can also add chicken broth). Stir well. Lower flame and cook till it thickens. Add the grilled chicken and stir well. Make sure all chicken is coated with sauce. Cook for another 5-10 minutes. Garnish with the chopped green onions.

Serve Hot.

A New Giveaway - Healing foods Eggplant

2011-01-08T15:57:00.003Z

I am really glad and proud to announce that there is an additional giveaway for the event Healing Foods - Eggplant. This giveaway is also a brilliant idea of Siri and she has graciously let me choose the winner.

The giveaway is a Rs.1500 voucher from an India based non-profit organisation called Rang De. They are literally changing a lot of lives, making them self sufficient by giving them micro-loans. Unlike many other such institutions, Rang De is different, its very humane and the testimony is so many success stories. Every step is trackable - they have extensive field trips, collaborated with genuine field partners and perform monthly surprise visits, just to make sure the money is well-spent.

You can know about this organisation and follow them if you want on Rang De Wiki, Rang De Facebook and Rang de Twitter.

The winner of the voucher will be selected at random by me. The voucher enables you to invest in any of the borrowers. Once the winner is selected, I will be forwarding your details to Siri, who in turn will update you about the remaining details.

Looking forward to a great participation from you all. In case of any doubts, do feel free to drop me a comment on this post and I will answer it asap.

Eggplant Stuffed

2011-01-04T13:30:00.006Z

Sending this for my Event Healing Foods - Eggplant originated by Siri of Cooking With Siri.

Ingredients :
Small Eggplant : 4
Onion : 1 Finely Chopped
Garlic : 3-4 Cloves Finely Chopped
Fennel Powder : 1 tbsp
Coriander Powder : 1 tbsp
Aamchur Powder : 1 tsp
Kalonji Powder : 1 tbsp
Salt : To Taste
Oil

Recipe :
Heat 1 tbsp oil in a pan. Add the garlic. When it turns golden brown, add onions. Saute them till light brown. Add all the powders and salt. Stir well. Remove from flame and cool.

Wash and pat dry the eggplants. Don't remove the stems. Make a slit from 1 end to the other end. Make 1 more slit from another 2 ends.

Now fill the onion mix in the eggplants.

Heat 2-3 tbsp oil in a wide mouthed pan. Shallow fry the eggplants till they are cooked on all sides.
Alternatively, brush the eggplants with oil. Grill them at 190C for 25-30 min, till they are cooked.

Serve hot.

Also sending it to the Event DSNW - E by Akhila of Learning to Cook.

Event - Healing Foods - Eggplant

2010-12-31T15:02:00.006Z

Wishing you all a very Happy New Year. May your year be filled of Joy & Prosperity !!!!

Healing Foods is a Brain Child of Siri. Cooking With Siri is a lovely domain featuring some amazing healthy recipes.

Heartiest Congratulations Siri on making your own domain.

Now about the event. In Siri's words (literally), You are, what you eat'.. Food that we take everyday has the power to protect & heal us and they are our first line of defense to fight off our illness. Surprising as it may sound, following a simple diet & skin regime - just by making sure you have 'certain foods' in your daily diet-in-take can make a lot of difference and they become key contributors for a very healthy well-being.

The theme for this month is Eggplant. Eggplant has lot of healing properties. I am mentioning few of them below :

1) Diuretic: It has lots of water and fewer calories. Its an antioxidant and it is highly advisable to use in a low-calorie diet.

2) Lowers cholesterol and helps circulatory problems.

3) Mashed eggplant relieves burns.

4) Eggplant oil is excellent for rheumatism. It is prepared by removing the skin and frying them in oil for 2 hours at a low speed. Then strain it. Store it in an airtight container.

5) Eggplant substances, called glyco-alkaloids are made into a topical cream
medication and have been used to treat skin cancers.

Here are some basic rules of participation -

1. Create a veg / non-veg (no pork or beef) dish, based on Eggplant and post the same in your blog. Non-Bloggers can send their recipes with the details mentioned below to the same email address.

2. Please link this announcement and Siri's Healing Food announcement page in your posts. Usage of the logo is appreciated.

3. Multiple entries are more than welcome - more the merrier !!!!

4. Send your details - Name, Recipe URL and Photo to spoonfuls.of.love@gmail.com till 31st Jan 2011.

4. You can send previously blogged entries, provided they are re-posted!

5. A randomly selected winner will be chosen from the participants for a $25 Amazon gift card. The winner will be selected by Siri.

6. A Rs.1500 voucher from Rang De will also be given as a giveaway. The winner for this will be randomly selected by me. Further details on this are available in my post New Giveaway

Non-bloggers can also send your yummy recipes to me at spoonfuls.of.love@gmail.com.

So lets have a healthy start to this New Year 2011 !!!!!!

Coffee Cake With Chocolate Ganache Icing - Merry Xmas

2010-12-24T17:24:00.005Z

I have been trying for last few months to bake a good cake, but in vain. I have been altogether scared of baking. Sometimes my cake would burn and sometimes it just wouldn't get cooked and be all wet. It was dampening my confidence too. However, after the recent success of Orange Muffins and Braided Bread, I decided to give the cake another shot. I wanted to start with a very easy and basic recipe considering my past record. So after lot of courage and prayers, I finally started to make a cake. I cant tell you how happy I felt when the knife came out all clear from the cake. I actually did a bit of the JIG. My daughter also joined in. Her happiness was more concentrated on eating the cake thou.

So here it goes.

Ingredients For Cake :
All Purpose Flour : 1 1/2 Cup
Egg : 1
Melted Butter : 1/2 Cup
Sugar : 1/2 Cup
Baking Powder : 1 1/2 tsp
Salt : 1/2 tsp
Milk : 1/4 Cup
Coffee : 4 tsp
Vanilla Extract : 1 tsp

Ingredients For the Ganache :
Cream : 200 grams
Dark Chocolate : 100 grams
Sugar : 1 tsp
Vanilla Extract : 1 tsp
Party Sprinkles : For Decor
Glitter Writing Icing : For Decor

Recipe For Cake :
Preheat oven to 170C for 15 minutes.

Take a large bowl. Sift the flour, baking powder, salt and sugar in it. Sift from a height to give it an airing.

Take another bowl. Beat the egg in it lightly.

Take a cup and add the coffee powder. Add just 1 tsp of milk in it. Beat the coffee till no granules are left. Add the remaining milk and mix it well. Add this to the egg. Beat for another 10-15 seconds.

Add melted and cooled butter and the egg milk mix to the flour. Fold in the flour and cover from the edges as well. Cover all the flour and make a smooth mix.

Grease a cake tin or a cake dish mildly. Pour the batter in that dish.

Place it in the oven and cook for 30 minutes. Pork a knife or fork in the centre of cake and it should come out clean. If it doesn't, cook for another 5-10 minutes. But keep checking it often. The cake should be an even brown colour on top.

Remove the cake from the oven and cool it completely.

Recipe for Ganache :
Break the chocolate into pieces and place it in a heat resistant bowl. Add vanilla extract to it. Heat half the cream (100 ml) along with sugar till it just starts to boil. Don't boil it. Pour the hot cream over the chocolate. Stir it well till all the chocolate dissolves. Cool this ganache and refrigerate it for 15 minutes.

I forgot to click the pics of the ganache. As I mentioned above, I was busy doing the Jig.

Icing the Cake :
Whip the remaining cream(100 ml) with a whisk or fork. You have to whip it till its light and fluffy. Don't over whip.

Cut the cake horizontally. Now you have 2 cakes.

Place the plain cream on lower half of the cake. Spread it evenly all over the top of the half.

Keep the top half back on the creamed lower half.

Now take the ganache and spread it on the whole cake. Start with the top. Smooth it with a spatula. Now spread it over the sides and smooth that also with a spatula. Always smooth in in 1 direction only. Cover the whole cake with the ganache.

Decorate it with the sprinkles and glitter as per your choice.

Sending this as my entry to following events :

1) Chocolate Extravaganza by Ria from the Monthly Mingle by Meeta.

2) Cookies & Cakes for Xmas by Dr. Sameena

Pasta Salad

2010-12-23T18:34:00.003Z

An easy to make salad. Serves as starter or evening snack. I like to use varied shapes of pasta. However, you can make it with 1 particular shape also. Tastes juz yummyyyy ....

Ingredients :
Fusilli Pasta : 1 cup
Conchiglie Pasta : 1 cup
Red Onions : 1 Thinly Sliced
Capsicum : 1/4 Sliced
Corn : 3/4 Cup Boiled
Salt : To Taste
Freshly Ground Black Pepper : 2 tsp
Sugar : 2 tsp
Vinegar : 2 tsp
Mayonnaise : 1 Cup

Recipe :
Take a bowl. Add the mayo. Add the vinegar and beat the mayo till its smooth. Add the
salt, black pepper and sugar. Mix it up well. Add the onions, capsicum and corn. Mix it up and keep in refrigerator.

Boil a pan full of water. Add salt. When the water starts boiling, add the pasta. Boil the pasta till its cooked. It should take approx 15-20 minutes. You can check with a fork or knife. Drain the pasta on a strainer. Add a tbsp spoon of oil an stir it up. Cool it completely.

Add the pasta into the mayo. Mix it well. Serve Chilled.

Sending it to Akheela's "Food Palette White"

Stuffed Green Chilli Pickle

2010-12-22T15:23:00.004Z

I have a spicy tooth and in love with pickles. No meal is complete without pickle / chutney for me. This is an instant and easy to make pickle.

Ingredients :
Green Chilli : 10
Fennel Powder : 1 tsp
Kalonji (Onion Powder) : 1 tsp
Coriander Powder : 1tsp
Salt : To Taste
Aamchur (Dry Mango Powder) : 1 tsp
Oil

Recipe :
Take fennel powder, kalonji, coriander powder, salt and aamchur in a bowl. Add just enough oil to make a thick paste.

Keep the stem on of the chilli. Slit the green Chillies in the centre. Be careful that the chillies don't break. Now fill the paste in the chillies with a knife. Fill just enough to fit the sockets in the chilli. It shouldn't over flow.

Heat 2-3 tbsp oil in a wide pan. Shallow fry the chillies. Each chilli should be kept separately in the pan. It shouldn't overlap. Fry till its golden brown. Turn sides and fry again till golden brown. Drain the chilli in a strainer and keep on a kitchen tissue to remove extra oil.

Cool the chillies. Keep preferably in a glass container and store in refrigerator. You can keep it for some days.

Crispy Ajwain Okra (Bhindi)

2010-12-21T20:44:00.005Z

Sending this to my event "CWS - Ajwain" started by Priya of "Priya's Easy & Tasty Recipes". Priya has a lovely blog with yummy recipes. Do have a look.

Ingredients :
Okra : 500 grams
Gram flour (Besan) : 1/2 Cup
Ajwain : 1 tsp
Turmeric : 1/2 tsp
Red Chilli Powder : 1/2 tsp
Chaat Masala : 3-4 tsp
Salt : To Taste
Lime : 1
Oil For Frying

Recipe :
Slit the okra lengthwise. I had to use frozen okra and it was chopped. I fried it in a pan with 1 tbsp oil for 4-5 minutes till the okra became soft and wasn't frozen any more. If you are using fresh, then just continue on next step.

Put the okra in a large mixing bowl and sprinkle gram flour, turmeric, red chilli powder and chaat masala on it. Season with salt just before frying or else the okra will release water and become soggy.

Heat the cooking oil on a medium flame. Do not heat the oil too much as okra burns quickly when deep fried.

Deep fry the okra a little at a time, until crisp and drain on paper towels.

Garnish with the lime juice and serve with plain boiled rice and your favorite Daal.

Stuffed Braided Bread

2010-12-20T18:59:00.012Z

I came across this recipe on Pari's blog Foodilicious. She had done a wonderful job of explaining the process in great detail. Also the bread looked just wonderful and terribly tempting. I had bookmarked it that very moment. I have practically no experience in baking. Very recently I had started with cakes and the initial few were a disaster. So I was putting off baking this bread. However last week, I managed to make a successful batch of muffins and it enhanced my confidence. I knew that time only that the next thing I would bake would be this bread. So I gave it a shot and it turned out just well. The big thanks for the success goes to Pari for giving such detailed instructions on the dough making and braiding. I have modified the filling a bit to suit my needs.

Ingredients For Dough :
Maida (All Purpose Flour) : 2 cups
Butter : 3 tbsp Melted & Cooled
Dry Active Yeast (Fast Action) : 3/4 tbsp
Salt : 1 tsp
Sugar : 1 tsp
Egg : 1
Warm Water To Knead
Egg White for Egg wash

Ingredients For Filling :
Red Onion: 1 Chopped
Tomato : 1 Chopped
Capsicum : 1/4 Cup
Paneer : 200 grams
Corn : 1/2 Cup
Thai Sweet Chilli Sauce : 3-4 tbsp
Black Pepper Powder : Freshly ground 2 tsp
Salt : To Taste
Grated Cheese

Recipe For Filling :
Heat oil in a wok. Add onions. Saute till translucent. Add the capsicum and paneer. Saute some more till onions and paneer are golden brown. Add the chopped tomatoes and the corn. Stir well. Add the salt, black pepper and sweet chilli sauce. Cook till the corn is cooked and soft. I was using frozen corn and so I had boiled it previously. Remove from flame. Cool this filling.

Recipe For Dough :
I was using fast action dried yeast and the packet said that it didn't need proofing and I could directly use it in the recipe.
Sift flour, salt and sugar in a bowl. Take another bowl. Beat the egg. Add the butter. Now add the flour and the yeast. Stir it well. Now add little warm water at a time and knead the dough.

Now sprinkle little flour on the platform and knead the dough again for 8-10 minutes. It has to be kneaded to a consistency where dough is not sticking to hands.

Grease a bowl and the dough mildly. Keep the dough in the bowl and cover it with a cling film. Leave it aside for a hour or so to rise. The dough should double in volume.

To check if the dough the risen to its full capacity, press the dough. If it doesnt rebound, then it is done.

Recipe for Braided Bread :
Take a portion from the dough. Around 1/2 of the dough. Roll it out into a rectangular shape. Mine didn't turn out perfect rectangle.

Put the stuffing in the centre of the rectangle. Leave few centimetres from all sides.

Sprinkle cheese on the stuffing.

Leave an inch from the top. Make slanting cuts on both sides at equal distance.

Cover the top rectangular over the filling. Cross the sides like a braid.

Continue braiding till the last cut.

Keep it aside to rise again. For approx half hour more. Cover with a wet cloth to avoid drying.

Apply egg wash or milk wash. Bake in a preheated oven at 190C for 15-20 minutes. The crust should be golden brown. Do not over bake as it will become hard.

Remove it and cool.

Cut into slices and serve.

Sending it to :

1) Priya Mitharwal's Event "Bookmarked Tuesdays"

2) Priya Mahadevan's event "Fast Food NOT Fat Food"

Kanji

2010-12-20T13:44:00.002Z

This is a traditional drink made in my house during winters. Winters are more appropriate cos of easy availability of red carrots and beet. But nowadays, we generally find all vegetables in all seasons, so its your call. But I still associate it with winters. A nice spicy drink for those cold evenings. You can alter the spiciness as per your taste. However, it tastes better when it is a little spicy.

Ingredients :
Red Carrots : 2
Beet : 2
Water : 4 litres
Salt : To Taste
Red Chilli Powder : 2 Heaped tbsp
Mustard Seeds Powder : 1 Heaped tbsp

Recipe :
Slice the carrot and beet. Not in juveniles.

Take glass or clay / ceramic container. Add all the ingredients in it.

Keep it in the sun for 3-4 days. Keep in a cool place in night. Stir it well 3-4 times a day.

After 4 days it is ready to serve. You can refrigerate it after that. It will last for a fortnight atleast.

To serve it, just pour it in a glass of your choice along with the carrot and the beet pieces. Enjoy eating the pieces along the drink.

Onion Raita

2010-12-20T13:38:00.002Z

Ingredients :
Yogurt : 250 ml
Red Onion : 1
Green Chilli : 1
Coriander Leaves : 2 tbsp
Roasted Cumin Powder : 1 tsp
Sugar : 1/2 tsp
Salt : To Taste
Mustard seeds : 1 tsp
Red Whole Chilli : 1-2
Ghee : 2 tsp

Recipe :
Slice the onions finely. Chop the green chilli and coriander leaves.

Take a serving dish. Add the yogurt, salt, cumin powder and sugar. Beat the curd well. Now add the onion, green chilli and coriander leaves. Mix it well.

In a small pan or wok, heat ghee. Add mustard seeds and red chillies and let them splutter. As the mustard seeds splutter pour them immediately over the yogurt and serve.

I like it with my Dum Biryani.

An Award & Baked Stuffed Capsicum - Bharvaan Shimla Mirch

2010-12-18T13:04:00.009Z

A special thanks to Savitha For bestowing me with an Award. It is very motivating and encouraging.

I would like to share this award with my few Blog Pals :

Pari

Priya Mitharwal

Priya Sreeram

Priya Of Easy & Tasty Recipe

Rupali

Akhila Of Learning to Cook

Akheela of Torview Torrent

Sunitha

Satya

Stuffed Capsicum have always been in great demand in my house. My mom used to make them really nice. However, recently she has decreased the frequency of making these delicacies cos of the frying it takes. My dad's health doesn't allow it. So I came up with this healthy recipe so that now my dad should be able to enjoy them too. I decided to give it a try before communicating my ideas to my mom. Well all I can say is that they turned out the same.

Ingredients :
Capsicum : 2
Potato : 2 Medium Boiled
Paneer (Cottage Cheese): 150 grams Grated
Almonds : 10 Sliced
Raisins : 15 Cut into halves
Green Chilli : 2 Finely Chopped
Coriander Leaves : 2-3 tbsp Chopped
Salt : To Taste
Dry Mango Powder(Aamchur): 1 tsp
Coriander Powder : 1 tsp
Kalonji Powder : 2 tsp
Fennel Seeds Powder : 2 tsp
Oil : For Greasing

Recipe :
Preheat oven at 220 C for 15-20 minutes.

Cut the capsicums into half. I prefer to cut them lengthwise. But you can cut them breadthwise too. Remove the seeds. Be careful while removing, so that the capsicum doesn't get cut.

Take a large bowl. Mix all the remaining ingredients and mash them all together.

Take one half of the capsicum. Stuff it with the filing. Press the filing inside so that any pockets or sides are not left empty. Repeat with the remaining Capsicum.

Now lightly grease the capsicum from outside and bake it for 20 minutes. The outside of capsicum should be soft, wrinkled and slightly browned.

Serve hot as a Side Dish.

I am sending this to Satya's Event "Thank You Mom"

Cake Icing Done By My Daughter

2010-12-17T16:36:00.004Z

I have a 21 month old daughter, Anayata, who has to copy everything I do. I really adore her for that. I take her for various activities, one of them being Craft & Messy Play. Yesterday was the last day of the term session in her Craft Session. As its Xmas Holidays, Ms. Christi(the lady who runs these sessions) decided to distribute cakes as a Xmas gift. However, she was smart enough to include the kids in her endeavour by getting them to make the icing on the cake. She bought the marzipan and the sugar coating dough and some glitters and smarties for the decor.

She gave these kids a piece of the marzipan. Made them roll it in a big round and then cover the cake with it. Same process was repeated with the sugar dough. Then the kids were given the glitter and smarties to decorate their cake. I am very impressed by the effort these ladies put in. And I am also very proud of Anayata for doing this task.
Sharing with you guys some pics of her doing this task.

Dum Biryani - Chicken

2010-12-14T18:04:00.011Z

Dum Biryani is made in different ways in different houses. The taste of cooking it in handi over coal is difficult to get. Over the years, different and easy variations have come up. This is my version of Dum Biryani.

Ingredients :
Chicken : 500 grams
Basmati Rice : 2 Cups
Onions : 2 Sliced
Cumin Seeds : 1 tsp
Bay Leaves : 3-4
Cloves : 10
Cinnamon : 3 inch
Star Anise : 1
Peppercorns : 10
Green Cardamom : 5 Only Seeds
Nutmeg : 1
Mace : 1
Salt : To Taste
Red Chilli Powder : 1 tsp
Coriander Powder : 1 tbsp
Oil : 6-8 tbsp
Coriander Leaves to Garnish
Ghee to garnish
Saffron : Few Strands (optional) Soaked in water / milk

For The Marinate :
Curd : 1 cup
Ginger Paste : 1 tbsp
Garlic Paste : 1 tbsp
Turmeric : 1/2 tsp
Tandoori Masala : 1 tsp

Recipe :
Marinate chicken with all the ingredients of marination for a hour or more. I like to marinate it in the refrigerator.

Soak rice for 20 minutes. Then boil the rice till its 3/4th cooked. Don't overcook. Take 1/3rd rice and add the saffron water and mix well.

Heat oil in a handi or pan. Add cumin seeds, cloves, cinnamon, bay leaves, cardamom, nutmeg, mace, peppercorns and star anise. Let them splutter. Now add the onions. Saute till golden brown. Now put the salt, red chilli powder and coriander powder. Add the chicken along with the marinate. Lower the flame. Cook till the water in curd dries up and it leaves oil. By now chicken should be 3/4 cooked. If its not, then add little water and cook till chicken is atleast 3/4th done.

Remove from flame. Empty the chicken in some other vessel.

Now take the same handi / pan. Add few drops of ghee to the bottom. Make a layer of 1/3rd of the rice. Sprinkle few more drops of ghee and little coriander leaves. Make a layer of half of the chicken. Now add the layer of the saffron coloured rice. Again sprinkle few drops of ghee and coriander leaves. Make a layer of chicken. Now put the last layer of rice. Cover with aluminium foil. Cover the edges with dough to seal completely. Keep a lid on top and keep something heavy on it. I like to cover with a steel plate and then keep my rolling board for chapati on it.

Keep it on a very low flame and cook for around 15-20 minutes. Serve hot. I like to serve with Onion Raita.

Sending this to the event "Dish Name Starts With D" by Akhila of Learning To Cook.

Orange Muffins

2010-12-13T22:41:00.005Z

I had bookmarked this recipe few days back from www.muffinrecipes.net .... But my confidence in baking a cake and alike is very poor. Finally over the weekend I decided to give it a shot. The major reason was my kiddo who suddenly wanted to eat a cake and just wouldn't stop demanding even after I told her that I had no cake or muffins (readymade) at home. So I decided to gather my guts and after a silent prayer, got on the job. Surprisingly, the muffins came out quite good. So, I am happy to present it.

Also, I would like to send it to a few events :

1) Bookmarked Recipes Volume 20 by Priya Mitharwal of Mharo Rajasthan.

2) Cakes & Cookies for Xmas by Dr. Sameena of My Culinary Creations.

3) Bake Off by Champa of Versatile Vegetarian Kitchen.

4) Vegetarian Foodie Fridays by Melodie

Ingredients :
All Purpose flour : 1 1/2 Cup
Sugar : 1/2 Cup
Melted Butter : 1/2 Cup
Egg : 1
Milk : 1/4 Cup
Baking powder : 1 3/4 tsp
Salt : 1/2 tsp
Nutmeg Powder : 1/4 tsp
Oranges : 4

Recipe :
Preheat oven to 175 C for 20 minutes.

Peel the oranges. We will use just the pulp. I cut each slice into half and then peeled it. Keep aside.

Take a large bowl. Sift Flour, salt and baking powder in it. Do it from a bit of height for it to get an airing. Add sugar.

Melt the butter and cool it. Add it to the flour.

Beat the egg slightly. Add milk in ti and stir it well.

Pour this into the flour and mix it well. Add the oranges and mix again.

Fill this mixture in greased muffin tins till 3/4 capacity. I used paper cases for muffins and filled them with this mixture.

Keep the muffin tray in upper shelf of oven.

Bake for 20 minutes.

Serve as desired.

Lauki Chana Dal - Bottle-gourd in Split Chickpeas

2010-12-13T21:14:00.004Z

Sending this as my entry for 2 events.

1) My Legume Love Affair 30 hosted by "Priya of Mharo Rajasthan" and Susan of "The Well Seasoned Cook"

2) Complete My Thali by Priya Srinivasan of Enveetu Kitchen and Jagruti of Joy Of Cooking.

Ingredients :
Chana Dal (Split Chickpeas) : 1 cup
Lauki (Bottle-gourd) : 1 medium sized
Onion : 1 Chopped
Tomato : 2 chopped
Ginger Garlic Paste : 1 tbsp
Cumin Seeds : 1 tsp
Turmeric : 1 tsp
Red Chilli Powder : 1 tsp
Coriander Powder : 1 tbsp
Garam Masala : 1 tsp
Salt : To Taste
Oil : 2 tbsp
Water : As Required

Recipe :
Heat oil in a pressure cooker. Add the cumin seeds and let it splutter. Add the onions. Saute till light brown. Add the ginger garlic paste. Saute till golden brown. Add the tomatoes. Saute till the water evaporates. Add the salt, turmeric, chilli powder, coriander powder and garam masala. Saute some more till oil leaves the sides. Add the chana dal. Close the lid. Cook till 2-3 whistles.

Cut the lauki in big cubes. If the cubes are small they will dissolve in dal. When the pressure cooker opens, add the lauki and cook it for 1 more whistle.

Garnish with coriander leaves and serve hot.

Spinach in Split Black Gram - Sakpeta

2010-12-12T17:02:00.004Z

My entry for the event "Only Greens" held by Pari of Foodilicious and Saraswathi of Sara's Corner.

Ingredients :
Split Black Gram (Urad dal) : 1 cup
Spinach : 1 Bunch
Water : 4 Cups
Onions : 1 Chopped
Asafoetida (Hing) : A Pinch
Dry Mango (Khatayi) : 1 inch
Cumin Seeds : 1 tsp
Red Whole Chillies : 2-3
Ghee : 2 tbsp
Salt : To Taste

Recipe :
Wash the black gram. Chop the Spinach. Don't use the stems.

Take a pressure cooker and add the black gram, spinach, water, salt, dry mango and asafoetida. Cook for 2-3 whistles.

Heat ghee in a small pan. Add cumin and red whole chilli. Let them splutter. Add the onions. Saute till golden brown. Add this hot tempering to the dal. Stir well.

Serve Hot. I like to serve it with Rice and fried potatoes.

Turnip Bharta

2010-12-12T16:53:00.001Z

My entry for Akheela's Event : Food Palette - White

Ingredients :
Turnips : 4
Green Peas : 1/2 cup
Onions : 2 Chopped
Tomato : 2 Chopped
Ginger Garlic Paste : 1 tbsp
Green Chilli : 1
Cumin Seeds : 1 tsp
Turmeric : 1/2 tsp
Red Chilli Powder : 1/2 tsp
Garam Masala : 1 tsp
Salt : To Taste
Oil : 2 tbsp

Recipe :
Preheat Oven. Peel the turnips and cut each of them in 4 pieces. Lightly grease the turnips. Place them on baking tray. Cook at 220C for 15 minutes. Prick it with a fork. If it cooked then remove from oven or cook for 5 minutes more. Alternatively, you can also boil the turnips for 2-3 whistle's. Mash the turnips with a fork. Keep aside.

Heat oil in pan. Add cumin and let it splutter. Add the onions. Saute till onions are translucent. Add ginger garlic paste and roast onions till brown. Now add the turmeric, red chilli, salt and garam masala. Stir well. Add the tomatoes. Saute till the oil leaves the sides.

Add the green peas and the mashed turnips. Mix well. Lower flame. Cook for 8-10 minutes. Remove from flame.

Garnish with coriander leaves and serve hot.

Ajwain Mathri

2010-12-11T18:01:00.002Z

This goes as my entry for My Event Cooking with Seeds - Ajwain started by Priya of Easy N Tasty Recipes.

Ingredients :
Wheat Flour : 2 Cups
Ajwain : 1 tbsp
Salt : To Taste
Oil : For deep Frying
Water : To Knead

Recipe :
Take a large bowl. Gather the flour, ajwain, salt and 2 tbsp of oil. Mix it well. Now add little water at a time and knead the flour into a dough. Make a stiff dough. Leave it aside for 10 minutes.

Now make small rounds from the dough, about the size of a marble. Take 1 round and mildly grease it. Roll it into a round shape mathri. Make small cuts on it with a knife. Keep aside. Repeat this process with all the rounds.

Heat oil in a wok. Enter a small piece of dough into the oil to check if its hot enough. If that dough rises up immediately then the oil is ready. If it doesn't, then let the oil heat up a bit more. If it rises dark brown (burnt), reduce the flame for some time till the oil is to required consistency. Then you can get it back to normal flame.

Now put the round mathri in the oil. Fry till its light brown. Turn it over. Fry again till light brown. Drain it on a strainer. Repeat the process for all the mathri.

Serve with pickle or chutney or ketchup or even any vegetable.

Event - Cooking With Seeds - Ajwain (Bishops Weed)

2010-12-10T18:41:00.002Z

To start with, I would like to thank Priya for letting me guest host her event.

Priya runs a great blog featuring some Scrumptious recipes and this event is her baby. Do check her blog for some yummy recipes.

Its a big opportunity considering that I am just a month old in the Blogging World.
Actually, I am exactly a month old today ... And I am hosting my 1st guest event today ... Its a very special day for me !!!!

Its festive season with Christmas & New Year round the corner. Everyone is in a Holiday Mood with 2 Long Weekends. So lets get cooking and rake up varied dishes with Ajwain.

What is Ajwain ( Bishops Weed) :
This beneficial herb is used in culinary process as spice as well as a major ingredient of different kind of medicines. Ajwain seeds are small in size but taste hot, penchant and bitter. It acts as good appetizer, laxative and stomachic. It is used as effective remedy in managing ailments like vomiting, mouth diseases, pile, treatment of ascites, abdominal tumor, abdominal pain etc

The various Health Benefits Of Ajwain are listed here : http://herbs.ygoy.com/2009/07/13/health-benefits-of-ajwain/

You Need to do :

1) Prepare any recipe/remedy with this seed.
2) Your recipe can be Veg OR Non-Veg. But NO Pork or Beef allowed.
3) It can be any course of meal from Starters To Desert To Beverage.
4) Post your dishes from 10th December 2010 to 10th January 2011.
5) Multiple entries are welcome.
6) Link back entry to this page and to Priya's Event Announcement page.
7) Using Logo is very much appreciated.
8) Old entries are accepted if you just link the recipe to the event announcement page, no need of reposting.
9) You are welcome to post anything useful you know about this seed.
10) If you do not have a blog, please e-mail your recipe to me at spoonfuls.of.love@gmail.com and I will be glad to include it in my round-up.

Please mail your entries at spoonfuls.of.love@gmail.com with the following details :

Your Name
Your Blog Name
Recipe Name
Recipe URL/Link
Picture

This is my First Event in the Blogging world and I hope you all will join me to make it into a big success.

Lets get cooking !!!!!

Tricolour Raita

2010-12-10T16:33:00.004Z

My Entry for Akhila's Event : Food Pallete - White

Ingredients :
Yogurt : 250 ml
Cucumber : 4 inch
Carrot : 1
Green Chilli : 1
Coriander Leaves : 2 tbsp
Roasted Cumin Powder : 1 tsp
Sugar : 1/2 tsp
Salt : To Taste
Mustard seeds : 1 tsp
Ghee : 2 tsp

Recipe :
Grate the cucumber and the carrot. Chop the green chilli and coriander leaves.

Take a serving dish. Add the yogurt, salt, cumin powder and sugar. Beat the curd well. Now add the cucumber, carrot, green chilli and coriander leaves. Mix it well.

In a small pan or wok, heat ghee. Add mustard seeds and let them splutter. As the mustard seeds splutter pour them immediately over the yogurt and serve.

Cashew Chicken

2010-12-09T17:58:00.002Z

Ingredients :
Chicken : 500 grams (cut)
Cashew Nuts : 25 Whole
Poppy Seeds : 1 tbsp
Onion : 2 Medium
Bay Leaves : 3-4
Cloves : 6-7
Cinnamon : 2 inch
Nutmeg Powder : 1/4 tsp
Green Cardamom Seeds : 3-4
Cumin Seeds : 1 tsp
Cream : 2-3 tbsp
Salt : To Taste
Garam Masala : 1 tsp
Oil: 2 tbsp

Recipe :
Soak Cashews and poppy seeds in warm water for 15-20 minutes.

Grind the onions, cashews and poppy seeds in a paste.

Heat oil in a non-stick pan. Add the cumin, bay leaves, cloves, cinnamon, nutmeg and cardamom. Let them splutter. Now add the onion paste. Saute till the onions turns brown and the oil leaves the sides.

Lower the flame. Add the chicken pieces. Stir well. Cover and cook till the chicken pieces are cooked. Keep stirring in between, so that the chicken does not stick to bottom. Add little water if necessary. Once chicken is cooked, you can add water as per your requirement. I prefer mine with a thick gravy. give it 2-3 boils after adding water.

Remove from flame. Sprinkle garam masala and stir well. Garnish with cream.

Serve hot.

Mint Paneer - Vrat Special

2010-12-08T14:34:00.004Z

My entry for the event "Only greens" by Pari & Saraswathi

Ingredients :
Paneer : 250 grams
Coriander Leaves : 1/2 Bunch
Mint Leaves : A handful (only leaves, no stems)
Green Chilli : 2
Tomato : 1
Ginger : 1 inch
Cumin Seeds : 1 tsp
Salt : To Taste (I have used sendha namak as I gen make this during fast)
Oil : 1 tbsp

Recipe :
Blend the coriander leaves, mint leaves, chilli, tomato and ginger into a puree.

Heat oil in a wok. Add the paneer, cut into cubes. Shallow fry it till paneer turns light brown. Drain the paneer and keep aside.

Now in the same oil, add cumin and let it splutter. Add the puree. Saute till all the water dries up and oil starts leaving the side. Add salt. Mix it well. Add the paneer. Cook for another 2-3 minutes. Add water as per desired consistency. Bring to 2-3 boils.

Serve Hot.

Its Raining Awards !!!!

2010-12-07T16:03:00.003Z

Got one more award today from Sujana ... I am so Happy ... I haven't even completed a month yet ... The appreciation is motivating me a lot ...

Thank you all for giving lovely comments and awards and helping me make this blog a success ....

Methi Chaman

2010-12-07T11:21:00.005Z

My entry for the event "Only Greens" by Pari of Foodilicious and Saraswathi

Ingredients :
Methi (Fenugreek Leaves) : 1 bunch
Spinach : 1 bunch
Paneer (Cottage Cheese) : 200 grams
Onion : 1 Big Chopped
Garlic : 4 Cloves Chopped
Ginger : 1 inch Chopped
Green Chilli : 3-4 Chopped
Full Fat Cream : 5 tbsp
Coriander Powder : 1 tbsp
Garam Masala : 1tsp
Salt : To Taste

Recipe :
Pluck the leaves from the methi. Chop the stems off from the spinach. Blanch the spinach and methi leaves. Cool it and make a coarse puree.

Heat oil in a pan. Add the onion. Saute till it turns brown. Now add the ginger and garlic. Saute for a minute or so more. Add the spinach methi puree. Stir well. Add the salt and corinader powder. Stir well. Lower flame and cook till all the water dries and the raw smell of leaves has gone.

Now add the cream and garam masala and mix well. Now add the grated paneer. Add water to the desired gravy consistency. Serve hot.

Egg Salad

2010-12-07T10:20:00.006Z

I have received this recipe from my SIL ... Easy to make and great to taste ..

Ingredients :
Eggs : 8 Fully Boiled
Potatoes : 2 Boiled
Capsicum : 1 Sliced into rings
Onion : 2
Tomato : 1 Sliced into rings
Lemon Juice : 2 tsp
Salt : To Taste
Black Pepper : To Taste
Finely Chopped Coriander Leaves For Garnishing

Recipe :
Take 1 onion and finely chop it. Take a bowl. Mash the potatoes. Add the chopped onions. Mix salt, pepper, lemon juice and coriander leaves.

Cut the boiled eggs into half. Take out the yolk and mash it along with the potatoes.

Keep the boiled eggs in a large plate and stuff each half with the potato mix. Garnish it with Sliced Onions, Sliced Tomatoes and Sliced Capsicum and coriander.

Banana Coffee Smoothie

2010-12-06T15:19:00.004Z

My entry for the event Veggie / Fruit a Month by Aipi of US Masala and Priya of Mharo Rajasthan

Ingredients :
Banana : 2 Ripe
Milk : 300 ml
Vanilla Ice cream : 200 ml
Coffee : 2 tsp
Sugar : 1 tbsp

Recipe :
Mix banana, milk, sugar and coffee in a blender. Blend it to a milkshake.

Take tall glasses. Pour some milkshake. Now layer with a scoop of the ice cream. Add some more milkshake. Now add the final layer of ice cream.

Garnish with coffee beans. Serve chilled.

Ginger Chicken - Dry

2010-12-06T13:36:00.003Z

Ingredients :
Ginger : 4 inch cut into Juliennes - Length wise
Ginger Garlic Paste : 1 tbsp
Black Peppercorns : Freshly Crushed - 2 tsp
Oil : 5-6 tbsp
Coriander Leaves : For garnishing
Lime Juice : For garnishing

For The Marinade :
Boneless Chicken : 300 grams
Soya Sauce : 1 tbsp
White Vinegar : 1 tbsp
Cornflour : 1 tbsp
Salt : To Taste

To be ground into a Paste :
Onion : 1
Stems of coriander leaves : 50 grams
Curry Leaves : 8-10
Green Chillies : 2-3

Recipe :
Take a bowl. Mix all the marinade items in it. Make sure that the chicken is well coated. Keep it aside to marinate for atleast 30 minutes.

Make a fine paste of all the items to be ground. Keep it aside.

Take a wide big mouthed pan. It should be big enough to shallow fry the chicken. Heat the oil in that pan. Add the marinated chicken. Make sure that it is widespread and each piece of chicken is touching the bottom of pan. It shouldn't over lap. Fry till all the moisture from chicken evaporates and the chicken turns golden brown.

Now add the ginger to the chicken. Mix well. Add the ginger garlic paste and mix. Now add the onion paste. Stir well. Cook till the onion paste sticks to the chicken. Now add the salt and black pepper. Stir well. Remove from flame.

Garnish with coriander leaves n lime juice. Serve hot.

Pancakes

2010-12-05T16:29:00.008Z

Its Sunday. Time for a luxurious breakfast. However, today I was in a hurry as I had to take my angel for a swim. Also I wanted to make something that my angel would eat happily, quickly and moreover to her tummy's fill. Swim makes us both very hungry. So finally I decided on pancakes. Quick and easy. And each of us likes a different dressing on our pancakes as you would see below in the pics.

I am sending this as my entry for Srivalli's Event : Kids Delight - Holiday Special

Ingredient :
For Making 4 Pancakes
Plain Flour : 150 grams
Eggs : 2
Milk : 200 ml
Butter : 50 grams
Salt : A Pinch
Dressing of your Choice : Suggestions Below

Recipe :
Take a large bowl. Sift the flour and salt in it. Hold the sieve high from the bowl so that the flour gets some airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.
Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). Whisk until the batter is smooth, with the consistency of thin cream. Now melt the butter. Spoon 2 tbsp of it into the batter and whisk it in.

Now get the pan really hot, then turn the heat down to medium. Smear the pan with the butter and make sure whole of pan is covered. Now put a ladle full of batter on the centre of the pan and tip it around from side to side to get the base evenly coated with batter. Let it cook till the edges of pancake start to leave the pan. Check if the base is cooked golden brown. Flip the pan cake over and cook the other side till gold brown. It will just take few seconds. Remove from the flame and keep on a plate.

Stack the pancakes as you make them between sheets of greaseproof paper to keep them warm while you make the rest.

To serve them, here are few options

My Angel loves to Lap up the Chocolate Sauce

Hubby dear prefers it with Tomato Ketchup

I love it sprinkled with Castor Sugar and Lime Juice

Or just roll it up and eat it by itself

Other Favourite Toppings Include

1) Melted chocolate
2) Chocolate spread with slices of banana
3) Jam
4) Golden Syrup
5) Ice Cream
6) Toffee sauce and whipped cream

Its Raining Awards !!!!

2010-12-03T14:20:00.005Z

1 more award ... 2 awards in 2 days ... I am so excited !!!! Thank you Priya for passing on this award to me.

I would like to pass this award to few of my Blog Pals :

1) Soumya

2) Aipi

3) Rupali

4) Priya

5) Pari

6) Amritha Kalyani

7) Priya Mitharwal

Thanks a lot to Dr. Sameena for the lovely award. I am glad that you like my space.

I would like to share my happiness and this award with my Blog Pals

1) Soumya

2) Aipi

3) Rupali

4) Priya

5) Pari

6) Amritha Kalyani

7) Savitha

8) Akheela

Mushroom Corn Capsicum

2010-12-03T12:26:00.003Z

Ingredients :
Mushrooms : 200 grams Sliced
Sweet Corn : 100 grams
Capsicum : 1/4 Sliced
Onion : 1 Sliced
Tomato : 1 Chopped
Ginger : 1 inch Sliced
Garlic : 3 Cloves Sliced
Cumin Seeds : 1 tsp
Salt : To Taste
Turmeric : 1 tsp
Red Chilli Powder : 1 tsp
Garam Masala : 1 tsp
Oil : 2 tbsp

Recipe :
Boil 1 ltr water. Remove from flame. Soak the sliced mushrooms in it for 15-20 minutes. Drain it and keep aside.

Soak sweet corn also in warm water for 15 minutes.

Heat oil in a wok. Add cumin seeds and let it splutter. Now put the onions in the wok. Saute till onions are translucent. Now add the mushrooms and capsicum. Saute till the mushrooms turn brown. Now add the corn and stir well. Add the tomatoes and the masala's. Stir well and simmer flame. Cook for another 10 minutes.

Garnish with coriander leaves and serve.

"Double ka Meetha"

2010-12-02T11:10:00.003Z

Ingredients :
Bread : 2 pieces
Milk : 500 ml
Dessicated Coconut : 2 tbsp
Sugar : 2 tbsp
Oil / Ghee : For Deep Frying
Dry Fruits - Garnishing
Kesar - Garnishing

Recipe :
Keep the bread in a tray. Cut it into round shapes with a round pastry cutter or a bowl.

Heat oil or ghee in a wok. Deep fry the bread pieces till light brown. Remove and keep on kitchen tissue to drain excess oil.

Boil milk in a pan on low flame. Boil it for a hour till it thickens. Remove from flame. Take out the cream which must have accumulated on top of milk and keep aside in a bowl. Add sugar to the milk. Cool the milk completely.

Take the cream and mix the dessicated coconut in it.

Now pour the cooled milk on the fried bread. Now apply the cream and coconut mix on the bread. Garnish with dry fruits and kesar.

Vegetable Rings

2010-11-30T20:52:00.010Z

It has snowed today. First snow of the season. The weather calls for a nice cuppa coffee and something hot and spicy. So here it goes.

Ingredients :
For the Dough :
All Purpose Flour (Maida) : 1 cup
Salt : 1 tsp
Oil : 1 tbsp
Warm Water : As required

For the Filling :
Boiled Potatoes : 1 medium
Carrot : 1/2 Finely Chopped
Corn : 4 tbsp Boiled
Green Chilli : 1
Coriander leaves : 2 tbsp
Dry Mango Powder : 1 tsp
Fennel Powder : 1 tsp
Onion Seeds (Kalonji) Powder : 1 tsp
Black Pepper Powder : 1 tsp
Salt : To Taste

Recipe :
Gather all the ingredients for the dough in a bowl, except water. Mix it well. Add little water at a time and knead a stiff dough. Cover it with a wet cloth and keep aside for 15-20 minutes.

Take another bowl and gather all the ingredients for the filling. Mash it well. The potatoes should be well mashed and the masala should be well spread.

Now take a large portion (approx thrice the size of portion you use to make chappati). Roll a large chappati from that dough. Spread the potato mix on that chappati.

Roll the chappati tightly. Seal the ends. Now cut it into 1 inch size pieces.

Preheat Oven. Place these pieces on the baking try and bake it at 180C for 10 minutes. Now turn over the rolls. Place a small piece of cheese on each roll. Bake again for 10 minutes.

Serve hot with a dip of your choice. I have served it with Green Apple Chutney.

Grilled Masala Chicken

2010-11-30T19:29:00.004Z

An easy recipe to make Chicken Tikka without prior preparation. I didn't have time to marinate the chicken. So I decided to cook the chicken for a bit in the marinade.

Ingredients :
Chicken : 500 grams
Onions : 3 Medium
Ginger : 1 inch
Garlic : 5 Cloves
Green Chilli : 4
Almonds : 8-10
Cashew Nuts : 8-10
Cumin Seeds : 1 tsp
Dhaniya Powder : 1 tbsp
Garam Masala : 1 tbsp
Tandoori Masala : 1 tbsp
Yogurt : 3-4 tbsp
Salt : To taste
Oil : 2 tbsp

Recipe :

Soak almonds and cashews for 15 minutes in warm water.

Grind onion, green chilli, coriander leaves, ginger, garlic, almonds and cashews in a paste.

Heat oil in a wok. Add cumin seeds and let them splutter. Add the onion paste and saute till the paste turns light brown. Now put the salt, coriander powder, garam masala and tandoori masala. Saute till the oil leaves the side. Add the yogurt and saute for 2-3 minutes more. Now add the chicken and stir well till all the chicken is coated with the masala. Cook for another 4-5 minutes or till the masala is completely dry and sticks to the chicken. Remove from flame.

Preheat oven. Place the Chicken coated with the masala on the baking tray. Grill on 220C for 15 minutes. Now turn the chicken pieces over and grill for another 15 minutes. the chicken should be grilled to brown on both sides. Remove from oven.

Garnish with onions, lemons and coriander leaves and serve hot.

Choco Fruit Cup

2010-11-28T19:41:00.006Z

I made this over the weekend. Actually, I made the cups for the chat. But I also have a 21 month old kiddo who doesn't fancy chaat yet. But that doesn't stop her from trying to eat from our plates. So for her benefit, I made this choco fruit filing for the cups. She had a great time munching on it. She ate up all the fruit happily, esp that it was coated with chocolate. And then she munched separately on the cups. So its a hit with my kiddo. Lemme know if your kid likes it ...

The favourable reaction from my kiddo inspires me to send this to the event "Kids Delight" by Srivalli of Spicing your life.

Ingredients :
For the Cup
Semolina : 1 Cup
Oil : 2-3 tbsp
Water

For the Choco Fruit Filing
(You can choose the fruit of your choice.)
Apple : 1 Chopped
Pineapple : 4 tbsp chopped
Grapes : 10-12 Cut into Halves
Strawberry : 3-4 Chopped
Cream : 100 grams
Dark Chocolate : 100 grams
Sugar : 2 tsp

Recipe :
For Making the Cups
Take a bowl. Gather semolina, oil and salt. Mix it well. Add just about 2-3 tbsp of water and make a dough. Add more water if necessary but just a spoon at a time. Make a stiff dough. Cover with a wet cloth and keep aside for 15-20 minutes.

Preheat oven for 15 minutes.

Now take a small portion of that dough. Grease it mildly. Roll it like a poori. Make it very thin. Smooth the edges if necessary.

Grease the muffin moulds. Put that poori in a muffin mould and make sure to press it properly on the bottom and the sides. Bake it in that preheated oven at 180C for 20-25 mintues or till they turn golden brown in colour. Let them cool completely before using them. You can also store them in an airtight container for further use.

For Making The Choco Fruit Filing
Break the chocolate into pieces and keep in a bowl. Heat cream in a pan. Add the sugar. When the cream is beginning to boil, remove it from the flame and pour on the chocolate. Whisk it well till all the chocolate melts. Cool it for 5 minutes.

Add the fruits in the chocolate. Stir well so that all the fruits are covered well with chocolate. Refrigerate it for half hour.

Now take the cups and fill them with the fruits filing. Serve.

Cup Chaat

2010-11-28T18:45:00.006Z

Its weekend and the weather is cold. My Taste buds are on a high. Pari had recently posted those yummy corn chaat. That inspired me to make these simple and yummy Cup chaat. Thanks a lot to Pari for tempting and inspiring me.

Ingredients :
For the Cup
Semolina : 1 Cup
Oil : 2-3 tbsp
Salt : To Taste
Water

For the Chaat Filing
Potatoes : 2 Boiled
Boondi : 4 tbsp
Onion : 1 Chopped
Green Chilli : 1
Coriander Leaves : 2 tbsp
Cumin Powder : 2 tsp
Dry Mango Powder : 1 tsp
Salt : To taste

For Garnishing :
Curd : 1/2 cup Well Beaten
Coriander Chutney
Tamarind Chutney
Sev

Recipe :
For Making the Cups
Take a bowl. Gather semolina, oil and salt. Mix it well. Add just about 2-3 tbsp of water and make a dough. Add more water if necessary but just a spoon at a time. Make a stiff dough. Cover with a wet cloth and keep aside for 15-20 minutes.

Preheat oven for 15 minutes.

Now take a small portion of that dough. Grease it mildly. Roll it like a poori. Make it very thin. Smooth the edges if necessary.

Grease the muffin moulds. Put that poori in a muffin mould and make sure to press it properly on the bottom and the sides. Bake it in that preheated oven at 180C for 20-25 mintues or till they turn golden brown in colour. Let them cool completely before using them. You can also store them in an airtight container for further use.

For Making The Chaat filing
Soak boondi for 5 minutes in half cup water. After 5 min squeeze out the excess water from the boondi. Keep aside.

Take a Bowl. Add the boiled potatoes and mash them. Add the boondi, green chilli, coriander, onion, salt, dry mango powder, cumin powder. Mix them all well.

Take a cup and stuff it with this potato mash. top it with a spoonful of curd. Add the tamarind chutney and coriander chutney as per your liking. Topple with sev and serve immediately.

Chicken Hariyali

2010-11-27T20:51:00.004Z

Ingredients :
Chicken : 500 grams - Cut into cubes
Onions : 3 Medium Sized
Green Chilli : 3
Coriander Leaves : 100 grams
Ginger : 1 inch
Garlic : 5 Cloves
Cloves : 5
Cinnamon : 1 inch
Aniseed : 1
Bay Leaves : 2-3
Green Cardamom (Seeds): 4
Nutmeg Powder : 1 tsp
Peppercorns : 5
Curd : 4 tbsp
Salt : To Taste
Oil : 5 tbsp

Recipe :
Make a paste of Onion, green chilli, coriander, ginger and garlic in a blender.

Heat oil in a pan. Add the cloves, cinnamon, aniseed, bay leaves, cardamom, nutmeg and peppercorns. Let them splutter. Now add the onion paste. Saute till oil leaves the side of pan. Add the curd and the salt. Cook for another 5 minutes. Now add the chicken pieces and stir well. All the pieces should be coated with the gravy. Simmer the flame and cover the pan. Cook till the chicken is done, approx 20 minutes.

Serve hot with naan, chapati or rice.

Chole Batura

2010-11-27T16:39:00.003Z

A typical Punjabi dish. I have inherited this recipe from my Mother along with many others. Its a meal by itself. You can serve Rice alongwith if you wish.

I actually realised the popularity of this dish when 3 years back, I decided to throw an anniversary party and my friends wanted me to make this dish. Well, I landed up making 175 batura's for around 20 people, thankfully with a little help from friends. So here it goes.

Ingredients :
For the Batura : Serving 4 People
Maida / All Purpose Flour : 2 Cups
Curd (Preferably little sour) : 1/2 cup
Salt : To Taste
Oil for deep Frying

For The Chola :
Chola / Chickpeas : 250 grams
Onion : 2 Finely Sliced
Tomato : 2 Chopped
Ginger Paste : 1 tsp
Garlic Paste : 1 tbsp
Tea Bags - 2 (Alternatively, 2 tsp tea boiled in a cup of water)
Aamchur Powder (Dry Mango) : 2 tsp
Masala (Given Below) : 2-3 tbsp
Oil : 2 Tbsp
Salt : To Taste
Coriander Leaves : Chopped for garnishing

To be ground into a Masala :
Cloves : 4-5
Cinnamon : 1 inch
Black Peppercorns : 5-6
Bay Leaves : 2-3
Nutmeg : 1/2 Grated
Mace : 1
Coriander Seeds : 1 tsp
Cumin Seeds : 1 tsp
Cardomom : 1 Seeded
Anardana (Pomegranate seeds) : 1/2 tsp
Charmagaz (Melon seeds) : 1/2 tsp
Red Whole Chilli : 2-3
Saunth / Dry Ginger : 1 inch

Recipe For Batura :
Take a Bowl. Gather Maida, Salt, curd and 2 tbsp oil. Add little water and made a hard dough. Cover it with a wet cloth and keep aside for 15-20 minutes.

Now take a portion of that dough and grease it lightly. Roll it into a Batura. It can be round shaped or elongated as per your wish. Heat oil for deep frying in a wok. Put the batura in the pan and fry it till light bown on both sides (like a puri). Drain and remove from oil and keep it on a kitchen tissue to remove excess oil. Repeat the process for the remaining dough.

Recipe For Masala :
Dry Roast all the ingredients for the masala seperately. Cool them completely. Grind into a powder.

Recipe For Chola / Chickpeas :
Soak Chickpeas overnight. Now take a pressure pan and put the chickpeas with 500 ml water. Add the tea bags and salt. (If you don't have a tea bag, then boil water wid 2 tsp tea. Use that water in chickpeas.) Let it cook till 2-3 whistles. When it is cooked, remove the tea bags and throw them away.

Heat oil in a wok. Add the onions. Saute till translucent. Add the ginger and garlic paste. Saute some more. Then add the tomatoes and saute for 2 minutes more. Add the salt, ground masala and aamchur powder. Saute till the tomatoes are cooked. Now remove from flame and add it to the chickpeas. Cover the pressure pan and give 1 more whistle.

Garnish with coriander leaves and serve hot with the batura.

Besan Paratha

2010-11-27T16:00:00.006Z

My Entry for the Event "Complete My Thali" by Jagruti of Joy Of Cooking and its being guest hosted by Akheela of Torview.

Ingredients :
Gram Flour (Besan) - 1 Cup
Whole Wheat Flour - 1/3 Cup
Onion - 1 Small - Chopped
Ajwain - 1/2 tsp
Green Chilli - 1 Finely Chopped
Ginger - 1/2 inch Grated
Garlic - 2 cloves Finely Chopped
Coriander Leaves - 1 tbsp Chopped
Salt : To Taste
Oil - 2 tbsp
Water

Recipe :
Take a bowl. Gather all the above ingredients, except water, in the bowl. Mix it well. Now add very little water, just about 2-3 tbsp and knead it into a dough. The dough should NOT be watery or too soft.

Divide the dough into equal portions. Take 1 portion and grease it mildly. Alternatively, you can also dip it into flour. I prefer greasing thou. Make the greased portion into a round shaped chapati / paratha with a rolling pin. Now make a hole in centre of the paratha. This will ensure that the paratha gets cooked well from inside.

Heat a pan (tava) on simmer flame. Place the paratha on the pan. Put little oil in the centre hole and on the sides of the paratha. Let it get cooked till light brown. Now turn it over and again put little oil on the sides and cook it till light brown.

Remove from pan. Grease with 1 tsp butter. Serve hot with Galka, Coriander Chutney, Pickle or just by itself.

Green Peas Delight - Nimona

2010-11-25T21:37:00.008Z

Recently I came across Priya's Event "Veggie / Fruit A Month" which is guest hosted this month by Richa from Richa's Kitchen. The theme is Green Peas. I love green peas in anything. They taste good with all. I have found that green peas are generally used in every cuisine. There is some recipe for them. However I am going to send an authentic recipe which my MIL has taught me. She has a pandora's box of recipes.
Also while I am at it, I would like to thank Priya for letting me host this same event for the month of June 2011. I am eagerly waiting for it.

Also Sending it for Sujana's event "Celebrating Regional Cuisine"

So here goes my favourite green peas recipe.

Ingredients :
Green Peas : 500 grams
Dal Wadi : 4-5 Broken (optional - you can also use potato or soya nutrela or nothing)
Cumin Seeds : 1 tsp
Onion : 2
Ginger : 1 inch
Garlic : 3-4 Cloves
Green Chilli : 2
Tomato Puree : 4 tbsp
Coriander Powder : 1 tbsp
Garam Masala : 1 tbsp
Salt : To Taste
Oil

Recipe :
Grind onion, ginger, garlic and green chillies into a paste.

Grind the green peas into a coarse paste using little water. If you are using frozen peas, then soak the peas in hot water for 10-15 minutes and then grind them.

Heat 5-6 tbsp of oil in a wok. Add the Wadi and fry till its brown. Drain it and keep on kitchen tissue to remove excess oil. Now add the potatoes in the same oil. Fry till they are light brown. Drain and keep on kitchen tissue.

Now in the same wok, add the cumin seeds. When they splutter, add the onion paste. Saute till the onions turn light brown. Add the tomato puree and saute till the tomatoes are cooked. Add salt, coriander powder and garam masala. Stir well. Now add the potatoes and the wadi and cook till oil leaves the sides. Add the green peas paste. Cover immediately as the peas splutters and simmer the flame. Cook for approx 15 - 20 minutes or till peas are cooked. Serve hot.

Pav Bhaji Masala

2010-11-25T15:33:00.004Z

Ingredients :
Whole Red Chilli : 50 grams
Coriander seeds : 50 grams
Cumin Seeds : 25 grams
Black pepper : 25 grams
Cinnamon : 25 grams
Clove : 25 grams
Black Cardamom : 4-5
Fennel Seeds - 10 grams
Dry Mango Powder - 25 grams
Turmeric Powder - 1 tbsp

Recipe :
Dry roast all the masala's separately in a pan. Cool them off completely. After cooling, grind them all together. Shift the powder. Now add dry mango powder and turmeric and mix it well.

Store in a air tight bottle.

Bread Roll

2010-11-25T14:13:00.007Z

Sending this as my entry for Helen & Sarah's Breakfast Club - Bread

Ingredients :
Bread Medium Slice - 5
Boiled Potatoes - 1
Carrot - 1/2 Finely Chopped
Boiled Green Peas - 2 tbsp
Green Chillies - 1 Chopped
Coriander Leaves - 2 tbsp
Dry Mango Powder - 1 tsp
Black Pepper - 1 tsp
Salt - To Taste
Oil : For Frying
Water : 2 cups

Recipe :
Take a bowl. Mash the potatoes. Add carrot, peas, chillies, coriander, salt, pepper and dry mango powder. Mix it all together. Divide it into 5 parts.

Take another bowl. Add water in it. The bowl should be big enough to fit the bread.

Heat oil in a pan. Take 1 slice of bread. Dip it mildly in the water. Change the side of the bread and dip mildly again. Take it out carefully. Keep the bread between both the palms of your hand and squeeze out water gently. Now take 1 part of the potato stuffing and keep it in centre of the bread. Close the edges of the bread, by getting them to 1 point. Press them mildly together and lock it. Put the stuffed bread in the oil. Fry till light brown on all sides. Now remove from oil. Drain it well. Keep it on kitchen tissue to drain excess oil.

Serve hot with Ketchup and / or Coriander Mint Chutney.

Masala Rice

2010-11-25T13:32:00.005Z

Hubby dear took me for a movie last night. Had to cook in a hurry. So made this rice. Easy and quick to make.

Ingredients :
Basmati Rice : 2 cups
Onion : 1 Sliced
Tomato : 1 Cut into Cubes
Potato : 1 Cut into Cubes
Green Peas : 1 Cup
Cumin Seeds : 1 tsp
Bay Leaves : 1-2
Garam Masala : 1 tbsp
Salt : To Taste
Oil : 2 tbsp
Water : 4 cups

Recipe :
Heat oil in a pressure pan. Add cumin seeds and bay leaves. When they splutter, add onions. Saute them till translucent. Add the tomatoes and saute some more. No add potato, peas, salt and garam masala. Cook for 2-3 min. Add the rice and water. Close pan and cook till 1 whistle.

Garnish with coriander leaves. Serve with Raita, popadums, pickle etc

Broccoli Masala

2010-11-23T15:30:00.002Z

Its winters and it is getting difficult to find fresh vegetables. Today my Co-sister R mentioned that she tried this recipe of broccoli and it turned out quite well. So I have borrowed this recipe from her along with the picture to share with you guys.

Also I am sending this recipe for Siri's - Healing Foods Event which is guest hosted by Sayali - Treat Your Tongue. The theme for this month is Broccoli.

Ingredients :
Broccoli : 250 grams - cut into pieces
Onion : 1 Chopped
Tomatoes : 2 Chopped
Mustard Seeds : 1 tsp
Turmeric Powder : 1 tsp
Coriander Powder : 1 tsp
Garam Masala : 1 tsp
Lemon Juice : 1 tbsp
Yogurt : 2 tbsp
Shredded Coconut : 2 tbsp
Oil : 1 tbsp

Recipe :
Steam the broccoli for 5 minutes. It should still be firm. Alternatively, you can boil water. remove it from flame and then soak the broccoli in it for 10 minutes.

Heat oil in a pan. Add the mustard seeds. Let them pop. When the popping slows down, add the onion. Saute till the onions are transculent. Now add the tomatoes, turmeric, coriander powder and the garam masala. Saute them all together till tomatoes are cooked. Now add the yogurt and coconut and stir well.

Add some water, around 1/4 cup. Bring it to a boil. Now add the broccoli. Stir well. Cook till the broccoli is tender. It will take approximately 5-7 minutes. Remove from flame. Put the lemon juice. Stir well and serve.

Cabbage Dumplings - Kofta's

2010-11-23T13:59:00.010Z

Ingredients :

For Dumplings :

Cabbage : 200 gms
Gram Flour : 3-4 tbsp
Carom Seeds : 1 tsp
Green chillies : 1-2 Finely Chopped
Coriander Leaves : 3 tbsp Chopped
Salt : To Taste

For Gravy :

Onions : 2 - Pureed
Tomato : 2 - Pureed
Cumin Seeds : 1 tsp
Bay Leaves : 2
Ginger : 1 inch Grated
Garlic : 3-4 Cloves Grated
Turmeric Powder : 1 tsp
Red Chilli Powder : 1 tsp
Garam Masala : 2 tsp
Salt : To Taste
Oil
Cream (optional) for Garnishing.

Recipe :
Take a bowl. Grate the cabbage in it. Add the salt, carom seeds, gram flour, chilli and coriander leaves. Mix it well and make into into a dough. Don't add water.
Heat oil for deep frying in a wok on medium flame. Make sure that the oil is not too hot or the dumplings will burn and not get cooked from inside. Take a spoonful of the dough and drop it into the oil. Fry it till it goes brown. Make dumplings like this from all the dough. Remove and strain it on a kitchen tissue to remove excess oil.

Heat 3 tbsp oil in a pan. Add cumin seeds and bay leaves. Let it crackle. Now add the ginger and garlic. Stir it till it turns brown. Add the onion paste. Saute till it turns brown. Now add the salt, turmeric, chilli powder and garam masala. Stir it well. Now add the tomato puree and cook till the oil leaves the side. Add a cup of water. Let it boil 2-3 times. Add the cream and let it boil once. Now add the dumplings and remove from flame.
Garnish with chopped Coriander Leaves and serve with Rice or Naan / Chapati.

Carrot Peas Masala

2010-11-22T21:07:00.004Z

This post goes to the Event - Dish Name Starts With C by Akhila.

Ingredients :
Carrot : 3 medium sized (preferably red carrots)
Peas : 1/2 cup
Onion : 1 small
Tomato : 1 1/2 small
Cumin Seeds : 1 tsp
Turmeric Powder : 1 tsp
Red Chilli Powder : 1 tsp
Coriander Powder : 1 tsp
Salt : To Taste
Oil : 2 tbsp
Coriander Leaves for Garnishing

Recipe :
Cut the carrots in round circular shape. Keep aside.

Roughly cut onions and tomatoes. In a blender - add onions, tomatoes, turmeric, red chilli powder, coriander powder. Add little water and make it into a paste.

Heat oil in a pressure cooker. Add cumin seeds and let them splutter. Now add the onion and tomato paste. Cook till all water eveaporates. Add the salt. Stir well. Now add the carrots and the peas. Stir well. Cook till the oil leaves the sides. Add water for gravy as per required consistency. I like to keep it thick. Cover the pressure cooker and let 1 whistle come. Remove from flame.

Garnish with coriander leaves and serve.

Morning Glory

2010-11-21T18:13:00.004Z

A refreshing drink for those summer evenings.

Sending it as my entry for Aipi & Shabitha's Virtual Party - Beverages

For 1 serving

Ingredients :
Mango Juice - 4 parts
Guava Juice - 1 part
Lemon Juice - 1/2 a lemon
Sugar - 1 tsp
Crushed Ice
Sprite

Recipe :
Take a Wine glass. Put lemon and sugar. Stir well till sugar dissolves. Add crushed ice.

Now add the juices. Stir well. Top up with sprite.

Garnish with a lemon wedge.

Galka - Tomato Chutney

2010-11-19T15:20:00.006Z

Recently I came across an event - Food Palette Red by Akheela. The theme was to cook a dish whose main ingredient would be red in colour. I saw the posts by other participants and just couldn't think what special I could add to this. Contemplating this, I opened my refrigerator and came across a box of tomatoes. That is when I remembered this recipe and decided to send it as my entry for the event.

Ingredients :
Tomato : 400 grams
Dates : 8-10 de-seeded and Chopped
Almonds : 5-6 Thinly Sliced
Raisins : 10-15
Cumin Seeds : 2 tsp
Whole Red chilli : 4-5
Kalonji : 2 tbsp
Fennel Seeds : 2 tbsp
Jaggery : 300 grams
Rock Salt : To taste
Oil : 2 tbsp
Lime juice : 2 tbsp

Recipe :
Cut the tomatoes into big pieces. 8 pieces from each tomato.

Heat Oil in a wok. Add cumin seeds and let them splutter.

Now add the tomatoes, dates, almonds and raisins. Let it cook for some time. Let the tomatoes go soft. Now add the Whole red chillies, Kalonji, Fennel Seeds and salt. Stir it well and cook for another 2-3 minutes. Add the jaggery and stir it well. Cook till the jaggery melts completely. Remove from flame. Add the lime juice and mix it well.

Now cool it completely and store in an air tight jar. Keep refrigerated. You can store it for atleast 15 days.

Tomato Chutney

Pav Bhaji

2010-11-18T18:02:00.008Z

Ingredients :
Potatoes : 3
Cauliflower : 5-6 Florets
Carrot : 1
French Beans : 5-6
Capsicum : 1/4 Chopped
Green Peas : 1/2 Cup
Onions : 2 Chopped
Tomatoes : 2 Pureed
Garlic : 2-3 Cloves Chopped
Paneer : 50 gms Grated
Oil : 2 tbsp
Pav Bhaji Masala : 3-4 tbsp
Red Chilli Powder : 1 tsp
Salt : To Taste
Soft Buns : As Required
(Check the link above if you wish to make Pav bhaji Masala at home)

For The Garnishing :
Red Onions : 2 Finely Chopped
Lemon : Cut into wedges
Butter

Recipe :

Boil the potatoes, carrot, cauliflower and beans. Once they are boiled, mash them. or can either mash them completely or partly as per your choice.

Heat oil in a wok. Add onions. Saute them till light brown. Add garlic. Saute a bit more. Add the tomatoes and mix well. Saute for a minute more. Put pav bhaji masala, salt n chili powder and mix it well. Add the capsicum and the peas. Let it cook till oil leaves the sides. Now simmer the flame and add the mashed vegetables. Mix it well and let it cook. Keep adding little water, just enough so that the veggie's dont touch the bottom. I prefer adding the vegetable stock in which I boiled the vegetables. Cook for another 3-4 minutes. Remove from flame

To Serve :
Cut the soft buns in half. Heat a pan. Take 1 half of the bun. Apply butter on both sides of the bun. Put it in the pan. Cook both sides till they are light brown. Do the same for all buns.

Serve the buns with the Vegetables, chopped red onions and lemon wedges.

Mushroom Do Pyaza

2010-11-15T17:00:00.003Z

Ingredients :
Mushrooms : 250 gms Sliced
Onions : 3 Medium sized
Garlic paste : 2 tsp
Ginger paste : 1 tsp
Kasoori methi : 1tbsp
Red chilli powder : 1 tsp
Desi Ghee : 2tbsp
Tomatoes : 2 Pureed
Yoghurt : 3-4 tbsp
Turmeric powder : 1 tsp
Coriander Powder : 1 tbsp
Cumin Powder : 2 tsp
Cream : 2 tbsp
Coriander Leaves : Chopped
Mint Leaves : Chopped
Green Chillies : Chopped
Salt : To Taste

Recipe :
Finely chop one onion and cut the other 2 into large pieces.

Heat desi ghee in a pan. Add garlic and ginger paste. When it turns brown, add chopped onions. Saute till it turns golden brown. Now add tomato puree and salt. Cook it till the ghee leaves the sides of the pan.

Take some yoghurt in a bowl. Add turmeric and red chilli powder and mix it well. Add this mixture to the tomato puree and cook for some time. Add coriander powder, cumin powder, and garam masala. Stir it well. Saute some more. Now add the mushrooms and the large cut onions. Stir well. add some water and cover the lid. Let it cook till mushrooms are soft.

Heat cream, coriander leaves, mint leaves, green chillies and kasoori methi. Garnish the mushroom and serve hot.

Kolhapuri Masala

2010-11-13T18:39:00.003Z

Ingredients :

10 Whole Red Chilli
1/4 cup Coriander Seeds
1 tsp Jeera/Cumin Seeds
2 tbsp Dry Coconut. Shredded (unsweetened variety)
1 tsp Sesame Seeds
1 tsp Black Peppercorns
1/2 inch Cinnamon Stick
2-3 Cloves
1/2 tsp Fennel Seeds
1 medium Onion, thinly sliced
2-3 Garlic Cloves, thinly sliced
1/4 cup Coriander Leaves, patted dry and finely chopped
1/2 tbsp Oil

Recipe :

Dry roast coriander seeds, jeera, sesame seeds, black peppercorns, cinnamon stick, cloves, whole red chillies and fennel seeds in a pan separately. Roast each till they are fragrant and roasted fine, about 1-2 mins. Set it aside to cool.

Heat oil in a same pan and roast finely sliced onion, garlic and coriander leaves till they are nicely browned and crisp. Set them aside to cool completely.
Now grind all these ingredients to fine powder.

Cool and store this spice powder in an air-tight container in the refrigerator.

Note:
1) Since the spice powder is made using fresh ingredients like onion, garlic and coriander leaves, make sure that they are nicely browned (but not burnt) and dry. Or else the spice powder will have shorter shelf life.

2) If you would like to store it for a longer shelf period, then don't add the onions, garlic and coriander leaves. Just roast and grind the dry masala. Also you can use this masala for few other recipes which I will mention in my blog in a few days.

Chicken Tikka Masala

2010-11-13T18:30:00.008Z

My Entry for Dr. Sameena's - Chicken Recipe Event.

Chicken Tikka Masala is known to be the most famous Indian dish in Britain. It came to even more prominence when a UK foreign secretary proclaimed it to be 'Britain's true national dish'

The old story is that Chicken Tikka Masala, or CTM as it is known in short in UK, is one of those dishes that was invented for British palate by an astute Bangladeshi chef. It is said that when a customer in his restaurant was served Chicken Tikka, a well known Indian dish, he complained, “where is my gravy”? The chef called the dish back to the kitchen, just fried some sliced onion, ginger, garlic, added a little of tinned, Condensed Cream of Tomato Soup, a few more curry spices and sent it back to the ignorant customer. He loved it and Chicken Tikka Masala was born!

I am not aware of the authenticity of this story, but I found it interesting enough to share it with you all. This is my version of the well-known dish.

Ingredients :
Chicken : 750 grams - Cut into Cubes
Onions : 2 Sliced
Tomato : 2 Roughly Cut
Cumin Seeds : 1 tsp
Cloves : 7-8
Cinnamon : 1 Inch Stick
Black Cardamom : 1 Seeded
Nutmeg : 1/4 tsp
Bay Leaves : 2-3
Ginger : 1 inch piece Sliced
Garlic : 5-6 Cloves Sliced
Turmeric Powder : 1/2 tsp
Garam Masala : 1 tsp
Salt : To Taste
Coriander Leaves : For Garnishing
Cream (Optional) : 2 tbsp

For Marinade :
Yogurt : 1/2 Cup
Ginger Garlic Paste : 2 tsp
Lemon : 1 - Juice
Coriander Powder : 1 tsp
Tandoori Masala : 2 tsp
Red Chilli Powder : 1 tsp
Salt : To Taste
Oil

Recipe :
Take a Bowl. Mix all the ingredients of the marinade in the bowl. Whisk it well. Add the Chicken pieces and mix it well. All of chicken should be coated with marinate. Refrigerate it for atleast a hour.

Heat 5-6 tbsp Oil in a wok. Add Bay leaves, Cumin, cloves, cinnamon,cardamom and nutmeg. Let them splutter. Now add ginger and garlic and then the onions. saute till onions turn brown. Now add the tomatoes. Stir well and cook till tomatoes go soft. Now add the salt, turmeric and garam masala. Saute till oil leaves the sides. Remove from flame and let it cool completely. Now remove the bay leaves and keep aside. Make a paste of the onion and tomato masala in the blender / mixer.

Heat 2-3 tbsp oil in a wok. Add the marinated chicken in this. Cook till the chicken turns brown. Remove from the wok. Alternatively, you can also grill or barbecue the chicken.

In the same wok, add the onion tomato paste. Heat it up well. Now add the chicken in this and stir well. Add water as per desired consistency and cover the pan. Reduce flame and cook till the chicken is done. Now add the cream and stir well.

Garnish with coriander leaves and serve hot.

Mutton Kolhapuri

2010-11-13T18:23:00.009Z

Hubby dear was not feeling well. Had a bad cold and cough. All choked up. My mom used to say that hot and spicy stuff helps in eliminating cold, esp Mutton. So heading my mom's advice, I prepared this dish for hubby dear over the weekend. When I mentioned it to a friend, she said she would like the recipe as her hubby is very fond of spicy food. So this recipe goes to my friend Mish. Hope you and V enjoy it.

Ingredients :
Mutton : 500 gms
Onions : 2 Medium Chopped
Ginger Paste : 1tbsp
Garlic Paste : 1 tbsp
Curry Leaves : 8-10
Bay Leaves : 2-3
Turmeric : 2 tsp
Salt : To Taste
Oil : 4-5 tbsp

Kolhapuri Masala:
Onion : 2 medium sliced
Ginger : 1/2 inch piece sliced
Garlic : 4-5 cloves sliced
Shredded Coconut : 2 tbsp
Coriander Leaves : 1/4 cup Chopped
Kolhapuri Masala Powder : 2-3 tbsp

Firstly, we will make the kolhapuri masala. Take a pan. Add 1 tbsp oil. Saute the oil till light brown. Now add the ginger, garlic and the kolhapuri masala. Saute some more. Now add the coconut and the coriander leaves. Stir well and remove from flame. Cool it and then grind into a paste.
You can buy the kolhapuri masala from the market. If you wish to make it at home, Check my Kolhapuri Masala.

Heat 4-5 tbsp oil in pan. Put mutton and cook it well. Atleast for 10-15 min. Keep stirring after few minutes. When the mutton starts to get brown, add ginger garlic paste, curry leaves, bay leaves, turmeric, salt & chopped onions. Mix it well. Cook it some more.

Add the kolhapuri masala to the gravy. Stir it well. Add li'll water. Cover with a lid. Cook on low flame for 45-50 min or till mutton is cooked. Serve hot.

Baked Stuffed Potatoes

2010-11-12T12:40:00.003Z

Ingredients :
Potatoes : 3 Medium Sized
Onions : 1 Chopped
Paneer : 50 grams - Chopped
Mushrooms : 50 grams - Chopped
Green Chilli : 1-2 Chopped
Ginger : 1 inch piece finely grated
Green Peas : 1/2 cup boiled
Tomato : 1 chopped
Salt : To Taste
Black Pepper : 2 tsp
Cheese Slices : 3
Butter : 1 tbsp Melted
Oil : 1 tbsp

Recipe :
Boil the Potatoes. They should not crack or break. Now cut it in half and scoop out the centre. Mash the scooped out portion and keep aside.

Heat oil in a wok. Add the onions. Cook till translucent. Add the green chillies and ginger. Stir in well. Now add paneer, mushrooms and the peas. Stir fry it for 3-4 min. Add salt and pepper. Now add the mashed potatoes and the tomatoes. Stir it well and remove from flame.

Now take the scooped potatoes. Rub the skin of the potatoes with salt, pepper and butter. Now fill it with the cooked vegetable mixture.

Place the potatoes on a microwavabe dish. Put it in the microwave and cook on HIGH speed for 1 minute. Remove and place 1/2 slice cheese on each potato half. Pt it back in the microwave and cook on HIGH for 1-2 min. Serve Hot.

Moong Dal Mutter

2010-11-11T19:46:00.003Z

Ingredients:
Moong dal : 200 grams
Asafoetida : A Pinch
Oil : 6-7 tbsp
Peas : 500 grams
Bay leaves : 2-3
Garlic Paste : Made fresh from 1 pod of garlic
Ginger paste : Made fresh from 2 inch piece of ginger
Onions : 4 Pureed
Turmeric : 1 tsp
Garam Masala : 1 tsp
Red Chilli Powder : 1 tsp
Salt : To Taste
Lime - Sliced

Recipe :
Wash the dal properly and soak it for two hours. Then grind it to a thick paste, adding as less water as possible.

Heat 2 tbsp of oil in a deep pan. Now put in the asafoetida and let it crackle. Add the dal and fry it till it turns brown. Keep stirring continuously or it will stick to the bottom of the pan.

When the dal stops sticking to the pan, its done. Now take it out of the pan and keep aside.

In the same pan heat 4 tbsp of oil, add the bay leaves and quickly stir. Add the garlic paste and ginger paste and fry.

Then add the onion paste and fry till light brown. Now add the turmeric powder, red chilli powder and fry some more till the oil leaves the side.Now add the peas, salt and garam masala.

When the peas are cooked, add the dal, mix well and fry again for about 10 minutes.

Garnish with lime and serve hot.

Spinach (Palak) Kofta Curry

2010-11-11T11:50:00.006Z

Spinach is one of my favourite foods. It is packed with antioxidants and vitamins, it freezes well and, without defrosting, it can be stirred into curries, chicken and rice dishes to add loads of nutrients, colour and a wonderful flavour. I don't get fresh spinach thru out the year. So mostly have to rely on the frozen or canned ones.

When I came to know about the Flavours of Punjab Event hosted by Pari of Foodelicious and Nayana of Simply Food, I decided to send this as my entry. Being born as a Punjabi, I know the relevance of Spinach and Paneer in Punjabi food recipes. So it goes.

Also sending this as my entry for the event Only Greens by Pari & Sara.

For the Kofta's :
Paneer : 250 gms
Potato : 1 boiled
Green Chillies : 1-2 (optional)
Coriander : Chopped
Salt - To taste

For the Gravy :
Onions : 2 Pureed
Tomatoes : 2 Pureed
Spinach : 1 Big bunch
Chana Dal : 2 tbsp
Ginger Puree : 1 tsp
Garlic Puree : 2 tsp
Oil : 2 tbsp
Cumin Seeds : 1 tsp
Salt : To Taste
Red Pepper : 1 tsp
Turmeric : 1tsp
Dhaniya Powder : 2 tsp
Garam Masala : 1 tsp

Recipe For Kofta :

Take a bowl. Grate paneer and potato. Add all the remaining ingredients in the bowl. Mash them all together. Make round shape dumplings. Keep aside.
Now heat oil to shallow fry. You can do it in a Pan. Flatten the dumplings slightly and smooth the edges. Shallow fry them till light brown. Drain them and keep it on tissue Paper to remove excess oil.

Recipe For Gravy :

Take a pressure cooker. Add spinach and half a cup water. Add the chana dal. Give it a whistle. Remove from flame and let it cool down completely. Now put it in the blender and make a coarse paste.

Heat 3-4 tbsp oil in a wok. Add cumin seeds and let it splutter. Then add onion purée. Saute till light brown. Add ginger garlic paste. Saute some more. Reduce flame. Now add the tomato purée and fry till all the water evaporates. Add all the dry masala's and salt. Keep frying it till the oil leaves the side.

Now add the Spinach paste. Stir it well. Cook on low flame for 5-7 min. Now add water for the gravy as per required consistency. Give it 3-4 boils.

Now take a serving bowl and pour the gravy in it. Dip in the Kofta's. Serve immediately.

Note : Do not put kofta's while gravy is still on flame. They ll break. Also dont keep them soaked in gravy for long. Soak them just before serving.

Radish ( Mooli) Raita

2010-11-11T11:23:00.003Z

Radish is very good for loosing weight. So to increase the intake of radish in our diet, I have started making a lot of radish raita nowadays. Moreover, its a great accompaniment to lot of gravies.

Ingredients :
Yogurt : 2 cups, Well Beaten
Radish : 1 cup, Grated
Salt : To Taste
Coriander Leaves : Chopped for Garnishing

For Tempering :
Ghee : 1 tsp (you can use oil instead)
Mustard Seeds : 1/2 tsp
Curry Leaves : 5-6
Red Whole Chillies : 2 Broken in Half
Chana Dal : 8-10

Recipe :
Take a bowl. Add yogurt. Beat it well. Add the grated radish, coriander leaves and the salt. Mix it well.

Now for tempering. Take a pan. Add the ghee and heat it. Now add mustard seeds. Let it crackle. Then add red chillies, curry leaves and the chana dal. Let it all splutter. Remove from flame and pour immediately on the yogurt. Stir it well.

Its ready to serve.

Eggplant Tomato Curry - Andhra Style

2010-11-10T20:36:00.003Z

I have borrowed this recipe from a friend P. Its a result of my search for new recipes. I am not a big fan of eggplant. And so I never try and make an effort to experiment with eggplant. But hubby is fond of them. And today hubby has put me in a good mood by getting me a surprise gift. So this is my surprise for him.

Ingredients :
Eggplant : 1 big - Cut into big cubes
Onion : 1 finely chopped
Tomato : 2 finely chopped
Mustard seeds : 1 tsp
Jeera : 1 tsp
Red Whole Chilli : 2-3 broken into half
Curry Leaves : 5-7
Garlic Paste : 1 tsp
Peanuts : Roasted & Crushed - 2 tbsp
Sesame Seeds : Roasted & Crushed - 1 tsp
Turmeric : 1 tsp
Red Chilli Powder : 1 tsp
Coriander Powder : 1 tbsp
Salt : to Taste
Oil for Deep Frying

Recipe :
Heat oil in a wok. Add the eggplant and deep fry it till brown. Drain it and remove on a tissue to remove excess oil.
Now take a pan and add 2-3 tbsp oil in it. Add mustard seeds and let it crackle. Then add jeera and whole red chillies. When it splutters, add the onion.
Saute the onion till transculent. Now add the tomatoes and stir well. Add the dry masala's and salt. Fry till oil leaves side and tomatoes are soft.
Now add the eggplant. Mix it well.
Lower flame and cover the pan with a lid. Let it cook till eggplant is soft. Approx 10-12 minutes.
Remove the lid. Add the peanuts and sesame powder. Stir it well. Cook for 3-4 minutes more. Remove from flame.
Garnish it with fresh coriander leaves.

Okra with a Twist

2010-11-09T20:15:00.008Z

A twist in the tale.

Ingredients :
Okra : 500 grams
Onions : 2 - Finely Chopped
Peanuts : Roasted & Crushed 4-5 tbsp
Dessicated Coconut : 1 tbsp
Mustard Seeds (Rai): 1 tsp
Fenugreek Leaves (Methe): 8-10
Curry Leaves : 6-8
Garlic : 2-3 Cloves Crushed
Turmeric : 1tsp
Garam Masala : 1 tbsp
Salt : To Taste
Oil : 8-10 tbsp

Recipe :
Heat oil in a pan. Add okra in it. Fry it while stirring often so that it doesn't get burned. Fry it till the Okra is crisp and its stickiness is gone.

Now take 2 tbsp oil in a pan. Add Mustard seeds and fenugreek seeds. As it splutters, add curry leaves and crushed garlic. Stir it for a minute or so. Add the onions. Saute them till brown. Now add the turmeric, garam masala and salt. Saute it for a minute more.

Add the Peanuts and the coconut and fry some more. Now add the okra. Stir it well. Lower the flame. Cover the pan with a lid and cook till the okra is tender. Should take around 8-10 minutes.

Remove and serve.

Malai Kofta

2010-11-07T20:02:00.006Z

Diwali has just gone by. I had a gr8 Diwali esp being outside India. We had organised a Diwali dinner Potluck. I wanted to make something rich and royal. So decided to make Malai Kofta. The additional reason to make this dish was that all the kids could eat it too without me having to compromise on the masala's. And we had quite a few kids including my Li'll Angel. So here goes the recipe.

To serve 4 people
Ingredients :

For the Kofta's :
Paneer - 250 gms
Khoya - 50 gms
Green Chillies - 1-2 (optional)
Coriander - Chopped
Almonds - 10-12 chopped
Raisins - 15-20
Maida - 1-2 tbsp (optional)
Salt - To taste

For the Gravy :
Onions - 2 Pureed
Tomatoes - 2 Pureed
Ginger Puree - 1 tsp
Garlic Puree - 2 tsp
Oil - 2 tbsp
Cumin Seeds - 1 tsp
Bay Leaves - 1-2
Salt - To Taste
Black Pepper - 1 tsp
Red Pepper - 1 tsp
Turmeric - 1tsp
Dhaniya Powder - 2 tsp
Garam Masala - 1 tsp
Fresh Cream - 100 ml
Kasuri Methi - 1 tsp

Recipe For Kofta :

Take a bowl and grate the paneer and khoya in it. Add all the remaining ingredients in the bowl. Mash it well. Make round shape dumplings. Heat oil to shallow fry. You can do it in a Pan. Flatten the dumplings slightly and smooth the edges. Shallow fry them till light brown. Drain them an keep on Tissue Paper to remove excess oil.

Recipe For Gravy :

Heat oil in a wok. Add cumin seeds and bay leaves. Let it splutter. Then add onion purée. Saute till light brown. Add ginger garlic paste. Saute some more. Reduce flame. Now add the tomato purée and fry till all the water evaporates. Add all the dry masala's and salt. Keep frying it till the oil leaves the side. Now add water for the gravy as per required consistency. Give it 3-4 boils. Now add cream and give 1 more boil. Remove from flame. Sprinkle crushed kasuri methi on top and give it a stir.

Now take a serving bowl and pour the gravy in it. Dip in the Kofta's. Serve immediately.

Note : Do not put kofta's while gravy is still on flame. They ll break. Also dont keep them soaked in gravy for long. Soak them just before serving.

Kariel

2010-10-31T18:00:00.002Z

Another of my MIL's authentic UP recipes. I am a big fan of Dahi bara. So I always make that in bulk. This recipe merges with that of Dahi bara, so its like " Killing 2 birds with 1 arrow". However, you require to be careful while making this cos if the Bara gets hard, then you wont enjoy it.

Ingredients :

White Urad Dal - 1/2 cup

Ginger - 1 inch piece chopped

Garlic - 3-4 Cloves chopped

Green Chillies - 2 chopped

Onions - 2 made into a puree

Ginger Paste - 1tsp

Garlic Paste - 1tsp

Yoghurt - 1/2 cup

Jeera - 1tsp

Oil - To deep fry

Black Pepper - 1tsp

Dhaniya Powder - 1tbsp

Salt - To Taste

Soak Dal overnight. Drain water. Add ginger, garlic, green chillies. Grind it into a paste. Dont add water if possible.

Heat Oil in a Wok / Karahi. Make dumplings from the Dal paste and drop it in hot oil. Fry them till light brown. Drain and place on a tissue to remove extra oil.

Now take 1 tbsp oil in a wok. Add Jeera. Let it splutter. Add onion puree.
Saute till onions turn brown. Now add ginger & garlic paste. Saute some more. Then add the salt and spices. Mix it well.
Beat the yogurt. Now add it to the gravy. Fry till oil leaves the side.
Add water to make gravy. Give it 4-5 boils.
Then add the Dal Dumplings and give a final boil.

Remove from fire. Garnish with Coriander an serve.

Spinach Rice

2010-10-29T19:34:00.008+01:00

I had eaten this Rice at a party in a friends house. And then I completely forgot about it. 1 day when I was looking to make something different with spinach, my hubby dear reminded me of this recipe. My friend had moved back to India so I couldn't call her at that time of the night and ask. So I have raked up my brains and tried to create the same effect. Well all I can say is that it came out al-right.

Ingredients :
Spinach : 1 bunch, finely chopped
Basmati Rice : 2 cups (400 gms)
Onions : 2 thinly sliced
Tomatoes : 2 chopped
Jeera Powder : 1 tsp
Coriander Powder : 1 tbsp
Turmeric : 1 tsp
Salt : To taste
Oil : 50 ml

Method :

Soak Rice in just enough water to cover for 1/2 hour.

Heat oil in a heavy bottom pan. Add the onions. Saute till light brown.

Now add the dry masala's and saute slightly more. Now add the rice and mix well.

Add tomatoes and spinach and again mix it. All the rice should be covered in masala.

Now add 3 cups of water. Stir it well. Bring it to a boil. Now cover the pan with a lid. Reduce the flame to the lowest. Let it cook till rice is done. Should take approx 10-15 minutes.

Remove and serve with Raita.

Kadhai Paneer

2010-10-29T19:07:00.003+01:00

I can never have enough of Paneer. This is one of my all time favourite recipes. Easy & Quick to make.

Ingredients
Paneer - 200gm cubes
Capsicum - 1/3rd sliced
Onions - 2 sliced
Ginger Garlic Paste - 1 tbsp
Tomato - 1 n half (made into a puree)
Coriander - chopped (for garnishing)
Oil - 2-3 tbsp
Bay leaf - 2
Jeera - 1 tsp
Salt to taste
Haldi - 1 tsp
Chilli Powder to taste
Dhaniya Powder - 1 tbsp
Garam Masala - 2 tsp

Recipe :
Heat oil in a Wok. Add jeera and bay leaf. Let jeera crackle.
Now add onions and saute them till transculent. Add ginger garlic paste and stir for a min. Add capsicum and fry till onions turn light brown.
Add Paneer and fry till paneer turns brown. Now add the tomato puree and stir well. Add all the masala's and cook till oil is seperated frm the gravy.
Garnish with coriander.

Rasaaje

2010-10-29T19:04:00.001+01:00

This is a traditional dish which I have inherited from my MIL ... It belongs to UP and was mostly cooked by great grandma's. This dish seems to have been lost from recent menu's made in our kitchen. My MIL made this for me during my pregnancy when my Taste buds were at their peak. I really enjoyed it and so here it comes in.

Ingredients :
Besan (Gram Flour) : 3-4 tbsp
Onion : 3 Pureed
Ginger Garlic Paste : 1tbsp
Oil : To deep fry
Jeera : 1 tsp
Turmeric : 1tsp
Dhaniya Powder : 1 tbsp
Salt : To taste
Red chilli powder : 1 tsp
Garam Masala : 1 tbsp
Coriander Leaves for garnishing

Recipe:

Make a thin paste of Besan, haldi, dhaniya powder & water so that no lumps are formed.
Heat oil in a pan and add zeera. When jeera splutters, add the paste and cook till besan changes colour.
Then take a plate and grease it with oil. Pour the besan on it. Cool it competely. After its cool, cut it in pieces.
Now take oil for frying in a wok. Heat the oil and deep fry the pieces.
Keep aside.
Now take a wok and heat 2 tbsp oil. Add jeera and let it splutter. Add onion garlic paste. Saute it till light brown. Now add all the dry masala's. Saute it till oil leaves the side. Add the besan dumplings and mix lightly. Add water for gravy. Give it 3-4 boils.
Garnish with coriander leaves and serve.

Methi Mutter Malai

2010-10-29T18:59:00.001+01:00

INGREDIENTS :

Methi leaves : 2 cups - Washed, Plucked & Chopped
Green Peas : 1 cup
Jeera : 1 tsp
Cloves : 2
Green Cardamom : 2
Milk : 1/2 cup
Cream : 3 tbsp
Coriander Powder : 1 tsp
Sugar : 1 tsp
Oil : 2 tbsp
Salt : To Taste

To Be Ground In A Paste :

Onion : 2
Green Chilli : 2
Cashew Nuts : 10 - Soaked in warm water for 20 minutes
Ginger : 1/2 inch piece
Garlic : 3-4 Cloves
Khus Khus : 2 tsp

RECIPE :

Take Methi in a bowl. Mix in 1 tsp salt and leave aside for 10 min. Then squeeze out the water.

Boil the green peas. Drain and keep aside.

Heat 2 tsp oil in a wok. Add jeera and let it splutter. Then add the methi in it and stir well. Cook for 2-3 minute. Remove from the wok and keep aside.

Heat 2tbsp oil in the wok. Add the cloves and green cardamom. Let it crackle. Now add the onion paste in it. Stir it well. Fry till the oil leaves the sides. Now add the salt, sugar and coriander powder. Stir well. Now put the methi and the green peas. Cook for 3-4 minutes. Now add the milk and the cream and a little water.

Cover and cook for another 5-7 minutes or till the methi is cooked. Serve Hot.

Chicken Mughlai

2010-10-29T18:41:00.002+01:00

This recipe is a favourite in my Household as its easy to make and doesn't need prior preparation.

Ingrediants :

Chicken : 750 grams
Yogurt : 150 grams, Beaten
Turmeric : 1 tsp
Red Chilli Powder : 1tsp
Garam Masala : 1 tsp
Green Chilli : 2
Garlic : 4-5 Cloves
Ginger : 1 inch piece
Cloves : 5 - 7
Cinnamon : 1 inch piece
Cardamoms : 4, Only seeds
Black peppercorns : 8-10
Almonds : 10-12
Jeera : 1 tsp
Coriander seeds : 1 tbsp
Onions : 2 - Sliced
Tomato : 3-4 Pureed
Oil : 3 tbsp
Salt : To taste
Fresh cream : 3-4 tbsp
Coriander leaves for garnishing

RECIPE :

Clean the chicken and then make small cuts in it .

Make a paste of ginger, garlic and green chillies.

Take a bowl. Add half of the chilli ginger-garlic paste.Now add red chilli powder, garam masala powder, turmeric powder, yogurt and salt. Mix well. Now add the chicken in this marinade and mix it well. Keep it in the refrigerator for a hour.

Take a pan. Add cumin seeds, coriander seeds, cloves, black peppercorns, cinnamon, cardamoms and almonds. Roast it dry till they are aromatic.

Now take a wok and heat the oil. Saute the sliced onions till brown. Add the remaining chilli ginger garlic paste and salt. Also add the roasted spices. Saute for a minute more. Remove from flame and allow to cool. Now make it into a paste.

Heat some oil in a heavy-bottomed pan. Add the chicken marinade. Fry till the chicken is browned lightly. Remove the fried chicken from the pan and keep aside.

Now, in the same pan, heat 1 tbsp oil. Add the onion paste and saute it for 2 min. Add the tomato puree and fry till oil leaves the side. Add the chicken and fry it for 4-5 min. Add water for gravy. Cover and cook on low heat till the chicken is fully cooked. Now add the cream. Mix well and remove from flame.

Garnish with chopped coriander leaves.