Tuesday, 30 June 2015

Dhakai Parotha with Dal

Dhakai Parotha with Dal
A street food from Kolkata.

Ingredients
2 Cup  All purpose flour
2 1/2 tbsp Saltless Butter
Salt to taste
1/2 tsp  Baking Powder
Cold Water from the fridge
Oil to fry

Method
Mix salt in the flour and mix it. Add 2 tbsp butter to the flour and mix it well. Add water little at a time to make a semi soft dough. Cover the bowl with damp cloth and keep it aside for 30 min.Knead dough well for 5 minutes by adding in more butter. Now divide the dough into equal portions. Roll out each portion into a round shape. Brush each rolled portion with oil and sprinkle flour on the top. Make a cut from the centre of the round to the edge. Roll the dough from one cut edge to the other to form a spiral roll. Then roll this into a spiral disc and tuck the ends in. Roll the disc out again. Heat oil in a frying pan. Fry the paratha turning on a low flame until both sides are golden brown and crisp.Serve it hot with Dal.

Below given is the pictorial steps for rolling the dough...


Cholar Dal
Ingredients
1 small cup Bengal grams washed and soaked for 30 minutes
Salt to taste
1/2 tsp Turmeric powder
1/4 tsp Sugar
1/2 tsp Garam Masala powder
1 pinch Asafoetida
1/2 tsp Cumin seeds
1 Red dry chilli
1 Bay leaf
1 tbsp Oil

Method
Take a pressure cooker, add the dal, turmeric powder, salt to taste and garam masala powder. Add 1 1/2 cup water and pressure cook it till done. Take oil. Add cumin seeds, bay leaf and  red chilli. Let it crackle. Add asafoetida. Add the seasoning to the dal, add sugar. If the dal has become dry then add water according to the thicken required. Boil the dal and serve it with Dhakai paratha.

Potoler Dorma / Pointed Gourd Dorma

Machdeye Potoler Dorma / Pointed Gourd Dorma
For the stuffing
Ingredients
250 grams Boneless Fish pieces
Scooped out seeds of the Parwal
1/2 tsp of turmeric powder
1/2 tsp of red chili powder
1 onion finely chopped
1 tsp Garlic chopped
1 tsp Green chilli chopped
1/2 tsp garam masala powder
1/2 tsp Cumin seeds
Salt to taste
1 tbsp Oil
Method
Take oil in a pan. Add cumin seeds. Let it crackle. Add onion, chilli and garlic. Sauté it till the onions changes its colour. Add salt, turmeric powder and garam masala powder. Sauté it for another minute and add the fish pieces and scooped out seeds of the Parwal.  Cover the pan and cook till the fish has become tender. Keep stirring the stuffing till the fish breaks up into smaller pieces. Keep the stuffing aside.
For the Dorma
Ingredients
12 Parwal / Pointed Gourd
Fish Stuffing
1 Onion sliced
1 Tomato chopped
1/2 tsp Ginger paste
1/2 tsp Garlic paste
1 Tomato purée
1 tbsp Beaten curd
1 Bay leaf
1/2 tsp Cumin seeds
1/2 Tumeric powder
Salt to taste
1/2 tsp Garam Masala powder
1/2 tsp Sugar
1 tbsp Oil
1/2 tsp Ghee
Method
Take the parwals and gently scrap the skin. (Do not peel the skin.) Cut one side of the Parwal. Keep the cut piece. Scoop out the seeds of the Parwal from just one side, while keeping the other end closed. Fill in the stuffing in the Parwal. Close the open side of the Parwal with the cut piece. Insert a toothpick so that the stuffing does not come out from the open end. Fry the parwal until lightly browned and keep aside. Take oil in a kadai and add the cumin seeds. Let it crackle, add bay leaf. Add chopped onions and sugar, sauté it till light brown in colour. Add ginger and garlic paste. Sauté it for a minute. Add salt, turmeric powder, garam masala powder, tomato purée and curd. Stir it and close the lid and cook it for 2 to 3 minutes. Add 2 cups of water on a low flame let the gravy simmer for 10 minutes. Add the stuffed Parwals. Cover and cook till the parwals become tender. Add ghee and sprinkle garam masala on top.

Tandoori Pomfrets

Tandoori Pomfrets
Ingredients
6 medium size Pomfret  cleaned and 3 slits given 
1 tbsp Lime juice
Salt to taste
2 tbsp Curd
1 tbsp Garlic paste
1/2 tsp Ginger paste
2 tbsp Tandoori Masala

Method
Marinate the pomfrets with all the above ingredients for 4 to 5 hours. To create a tandoor at home. Take 4 big sheets of foil paper and cover the  kadai with it. Add coal and lit up the fire. Take a wire mesh and put it over the fire. Drizzle some oil. Keep the fish on the wire mesh. Cover and cook on both the sides till done. Serve it hot with chopped onions and tomatoes. 

Tandoori Masala powder
Ingredients 
1 tbsp Coriander seeds
1 tbsp Cumin seeds 
1/2 tsp Carom seeds
1/2 tsp Pepper corn
1 stick Cinnamon
4 Cloves
2 Green Cardomom
1 Black Cardomom
1 Mace 
4 Red Kashmiri chilli
Black Salt to taste 

Method
Grind all the spices in the grinder to make the tandoori masala. 

Monday, 29 June 2015

Cold Cuts cooked in Eggs with Caramelised Onion and Tomato..

Cold Cuts cooked in Eggs with Caramelised Onion and Tomato..
Ingredients
1 Ham slice cut into pieces
1 Sausage cut into pieces
1 Becon cut into pieces
2 Eggs
1 Tomato Sliced
1 Onion Sliced
2 pinch Sugar to sprinkle
Salt to taste
Pepper powder to sprinkle
1/2 tsp Butter

Method
Take a small pan. Add the cold cut pieces and sauté it till the cold cut pieces have changed its colour. Take it out from the pan and keep it aside. Add butter in the pan and heat it. Add the sliced onion and sprinkle sugar on the sliced onions. Sauté the onions till they are caramelised. Spread the cold cuts pieces on the onions. Arrange the tomato slices on cold cuts. Break 2 eggs on top of the tomato slices. On a low flame spread and cook the eggs. Sprinkle with salt and pepper powder. Serve with bread toast...

Punjabi Aam ka Acchar

Punjabi Aam ka Acchar

Ingredients 

1 kg Raw mangoes cut into medium sized pieces  and cleaned. 

3 tbsp  Fenugreek  dal

5 tbsp Mustard dal

4 tbsp Fennel seed coarsely ground

3 tbsp Nigella seed

2 tbsp Turmeric powder 

4 tbsp Red chili powder

1 tsp Hing

Salt to taste

2 cups Mustard oil 

Salt to taste

Method 

Take mango pieces wipe the mango pieces  after washing them. Add some salt and 1 tbsp turmeric powder to the mangoes . Let it dry in the sun for a day or 2 and no water should remain.  Mix all the spices and add some extra salt to the diced mangoes pieces. Mix well. Put the mango peices in a jar covered for 3 to 4 days in the sun. Mix the mangoe pieces and the spices every day with a clean and dry spoon. Heat the mustard oil.  Cool the oil. Pour mustard oil over the mango pieces. Mix well. Keep the pickle in the sun for another 4 to 5 days. Mix it every day with a clean spoon. Store the pickle in a dry place.


Sunday, 28 June 2015

Baked Stuffed Potato Kulcha

Baked Stuffed Potato Kulcha

For Stuffing
Ingredients
2 cups Mashed Potatoes
1 tbsp chopped Green Chillies
1 tbsp Chopped Coriander leaves
Black salt or Salt to taste
1/4 tsp Raw Mango Powder / Amchur

Method
Mix all the ingredients together and keep it aside.

For the Kulcha
Ingredients
500 grams Fine flour
1 tbsp Dry Yeast
1 tbsp Sugar
1/2 cup Lukewarm water
1/4 cup or more Water
2 tbsp Oil
1 tbsp each of Black Sesame seeds, Nigella seeds and Carom seeds mix ( Black Til, Kalonji and Ajwin )
1 tbsp of Coriander leaves chopped
2 tbsp of Mint leaves chopped
2 tbsp Butter

Method
Add flour and salt in a mixing bowl. Add yeast and sugar to the lukewarm water and let it rise. Add the yeast + extra water little at a time to make a soft dough. Add 1 tbsp oil and knead it for 5 minutes. Apply 1/2 tsp oil on top and cover it and let it rise for 30 minutes. Knead the dough again for 2 minutes. Divide the dough into equal portions and make round balls. Cover the balls for 20 minutes. After 15 minutes  take one dough ball. Flatten the dough ball and add one portion of the stuffing in to it. Close the stuffing properly with the dough, flatten the dough and keep it to rest for another 15 minutes on a greased baking tray leaving some distance. Sprinkle with black sesame seeds, nigella seeds and carom seeds. Sprinkle with mint and coriander leaves. Bake at 200 degrees for 15 to 20 minutes in a pre heated oven. Add butter and serve hot..

Basic Egg less Cup cakes and Variations

Basic Egg less Cup cakes    

Ingredients

1 cup All purpose Flour 

1/2 cup Powder Sugar

1/4 tsp Salt

1 tsp Baking powder 

1/2 tsp Baking soda 

1/2 cup Oil

2 tsp Vanilla extract

1 cup Milk + 1 tbsp Vinegar ( Mix)

    OR 

1/2 cup Curd + 1/2 cup Milk ( Mix )


Method

In a large bowl sift together the flour, baking powder, baking soda and salt. Keep it aside. Take oil and sugar. Beat it well till the sugar in cooperates with the oil. Add vanilla essence and Milk vinegar OR Milk Curd. Beat it once more. Add the flour mix 1/2 cup  at a time and beat it until  you get a thick batter. If the batter is too thick then add 1 or 2 tbsp milk. The batter should be thick dropping concestency. Arrange the cupcake liners. Fill in 2/3 rd of the cup cake liners. Bake at 180 degrees for 25 minutes or till done. Insert a toothpick and if it comes out clean it is done. Cool the cupcake completely and frost with  favorite frosting.

    

For Frosting

Ingredients 

2 cups Heavy whipping Cream 

2 tbsp powder Sugar

1 tsp Vanilla essence


Method 

In a mixing bowl add all the frosting ingredients. Whip the cream till a peak is form. Using a piping bag and different nozzles  decorate the cupcakes.


   Variations in cup cakes

For Red velvet add 1 tbsp Coco powder and red colour in the batter and frost with cream cheese frosting.            

For chocolate cupcakes reduce 2 tbsp of all purpose flour and add 2 tbsp of chocolate powder 

Soy milk, almond milk or coconut milk in the place of milk can be used in the recipe for vegan option.

For lemon cupcakes add 1 tbsp orange or lemon zest and 2 tsp lemon essence 1tbsp lemon juice to get the zesty aroma. Frost it with butter cream  lemon frosting.

Cinnamon can be add  to make it cinnamony and frost with chocolate ganache.

Chocolate chips or frozen berries can be added to make it chocolate chip cupcake or berry cupcakes. Frost it with cream cheese frosting.


 

Saturday, 27 June 2015

Strawberry orange garlicky jelly

Strawberry orange garlicky jelly........ Super delicious that the jelly vanished in no time...

Since I try to grow most of the herbs and some veges at home.... It becomes very useful when required. Here I have used small oranges which had grown in my balcony pot.
Ingredients
8 to 10 strawberries
4 small oranges and 1 big orange Or 2 big oranges
1/2 lime juice
1/2 tsp garlic
1/2 tsp salt
Sugar as per the measurement of the juice
Method
Crush the strawberries and oranges and strain the juice out. In a vessel add all the above ingredients and on a medium flame start to cook the jelly stirring it constantly. Bring the jelly to a full boil for 10 minutes. To test take 1/2 cup water and pour a drop of jelly in the water. If it spreads then the jelly is not ready. Once ready the jelly droplet will retain its shape once dropped in the water. Remove the jelly from the gas and pour the jelly in a clean glass jar. Once the jelly cools down then keep it in the fridge till the jelly is over.

Spicy Chilled Tangy Jellos

Spicy Chilled Tangy Jellos
Just pop one and believe me it scrumptious. Have one and ye dil mange mor..

Ingredients
3  big rip tomatoes
1/2 lime juice
2 tbsp sugar
1/4 tsp salt
1/4 tsp black salt
2 pinches of paprika
2 to 3 drizzles of  tobasco sauce
10 to 12 mint leaves cut in to thin strips
1 tsp veg gelatine
1/4 cup water hot water

Method
Crush the tomatoes in a grinder. Strain the plup and pour the juice of the tomatoes in a pot. Cook the juice on a low flame. Add sugar and both the type of salts. Once sugar dissolves switch of the gas. Add the gelatine in water and dissolve it. Add the gelatine to the juice. Add all the remaining ingredients to the juice and stir it well. Take any silicon mould and set it for some till and have it chill....

Konkani style Crabs gravy (Kurle Ambat)

Konkani style Crabs gravy (Kurle Ambat)
Ingredients
8 Crabs
2 Onions sliced
2 Garlic cloves crushed
Few Curry leaves
1/2 tsp Mustard seeds
1 cup fresh Coconut
1/2 tsp a Turmeric powder
2 tsp Coriander seeds
5 Red dry chillies
1/2 tsp Tamarind pulp
2 tbsp Oil
Salt to taste
1 tbsp Coriander leaves chopped

Method
Clean the crabs. Slightly crush the legs with pestle. Dry roast coriander seeds and red chillies. Grind them with coconut, turmeric powder, garlic and tamarind to a smooth paste. Heat the oil, add mustard seeds and curry leaves. Let the mustard seed crackle. Add onions and fry it till it is slightly brownish in colour. Add ground masala, salt and cook for 2-3 min. Now add the crabs and cook for around 12-15min. Serve hot with rice.

Crab Rasam

Crab Rasam

Rasam masala to grind
Ingredients 
2 tsp Coriander seeds 
1 tsp Pepper corns
1 tsp Cumin seeds 
1 tsp Fennel seeds 
2 Dry red chillies 
1/2 Onion chopped 
4 Garlic cloves 
Method 
Roast the Spices. Add onion, garlic and roast Spices in a grinder. Grinde the masala in to paste. 


To make Crab Rasam
Ingredients
8 Crab legs
6 Crab Shell
1 chopped Tomato
2 Garlic crushed
1 Onion chopped
1/4 tsp Mustard seeds
Few Curry leaves
Salt to taste
1 tbsp Oil
1/2 tsp Tamarind paste
1/2 tsp  Turmeric Powder
 1 tbsp chopped Coriander Leaves

Method
Take a pot. Add the crab shell, legs and 4 cups of water. Let it boil for 10 minutes, take out the crab shells and discard it. Then add salt, turmeric powder, tamarind paste and masala paste. Let it boil. Meanwhile in a pan pour oil, add the mustard seeds and curry leaves and let it crackle. Add the chopped onions and tomato and garlic and sort for about 2 to 4 minutes. Add the seasoning to the rasam and let it boil for 10 minutes or the rasam has cooked. Sprinkle coriander leaves for garnishing. 

Prawn Palau

Prawn Palau
Ingredients 
250 grams Basmati Rice washed and soaked for 30 minutes
1 cup prawns cleaned
2 Onions sliced
1 Tomato Chopped
2 Green chilies slit
1 tsp Garlic crushed
1/2 tsp Turmeric powder
1 tsp Sugar
Salt to taste
2 tsp Curry powder
2 tbsp Oil
2 Cloves
1 Anistar 
1 small Cinnamon stick
2 Cardomon
6 Pepper corn
2 tbsp broken Kaju
1 tbsp Coriander leaves chopped
Method
Take oil in a pot and heat it up.  Add cloves, peppercorn, cardomon, anistar  and cinnamon in the oil. Sauté for few seconds. Add onions, garlic and kaju. Once the onions turn light brown in colour add sugar. Add the tomatoes and cook for few minutes. Add the prawns, salt, turmeric powder, curry powder. Cook the prawns  for 2 minutes. Add the soaked rice. Add 2 1/2 cups of water. Cook the Palau till the rice is cooked. Add coriander leaves for garnishing.  

Instant Jalebis

Instant Jalebis
Ingredients
2 cup Rice flour
1/2 cup Gram flour / Besan
1 pinch of Salt
2 tbsp Curd
1/2 tsp Eno
2 drops Kesar food colour
3 cups of Sugar
2 cups of water
1 cup or more Water for the batter
Oil  + Ghee to fry

Method
Take a pot, add sugar and water to make the sugar syrup. Boil the sugar syrup to one string consistency. Keep it aside. Take a mixing bowl. Add the flours, salt and food colour. Mix it. Add  the curd and water little at a time beating it well for 5 minutes to make a semi liquid batter. Add Eno and mix it. Let stand for 10 minutes. Take a flat pan. Add oil and ghee 50:50. Let the oil heat. Add the batter in a plastic bottle with a small hole in the lid. Take the bottle and Press the bottle for the batter to be poured in the hot oil in concentric circular motion to make the jalebis. Fry the jalebis and dip  it in to the hot sugar syrup and keep it on a serving plate. Serve hot.

Instant Baked Dhokla

Instant Baked Dhokla
Ingredients
2 1/2 cup Chickpeas flour / Gram flour / Besan
1/2 tsp Ginger paste
1/ 2 tsp Green Chilli paste
Few Curry leaves
1/2 tsp Turmeric powder 
1/2 tsp Red chilli powder
1 cup or more Butter Milk to make the batter
Salt to taste
1/2 tbsp Sugar
1/2 tsp Mustard seeds
1/4 tsp Asafoetida / Hing
1/2 tsp Baking powder
1 tsp Eno
OR
1/2 Cup Soda ( Adjust the butter milk quantity accordingly) 
1 tbsp Oil
1 tbsp chopped coriander

Method
Take mixing bowl add the flour, salt, baking powder, turmeric powder and mix the flour. Add the butter milk, ginger paste and green chilli paste. Whisk the flour into a smooth thick batter. Add Eno or Soda. Mix the batter. Grease the baking tray and pour the batter. In a pre heated oven bake for 20 to 25 minutes at 200 degrees. Take it out.  Let it cool a bit. Cut in to pieces. In a small pan the heat oil, add mustard seeds, let it crackle. Add the curry leaves , asafoetida and chilli powder. Quickly add 1/4 cup water and sugar. Mix the seasoning and slowly pour over the dhokla. Sprinkle with chopped coriander leaves.

Cheesy Garlicky Prawn Bake

Cheesy Garlicky Prawn Bake
Ingredients
15 medium or large size Prawns cleaned, but the tail should remain. Slited from the centre.
1 tbsp a Garlic crushed
Salt to taste
1/2 tsp Pepper powder
1/2 tsp Lime juice
1/2 cup Cheese grated
2 tbsp Oil
Method
Apply lime juice, pepper powder, 1 tbsp oil, garlic and salt to the prawns. Keep it aside for 30 minutes for marination. Take a baking pan. Grease the pan with oil. Arrange the prawns in a line. Bake the prawns for 15 minutes at 200 degrees in a pre heated oven. After 15 minutes in the oven take the baking tray out and sprinkle grated cheese on the prawns.  Keep the prawns back in the oven for 5 to 10 minutes more till the cheese has melted and become brown. Serve it hot.

Sweet Tomato chutney

Sweet Tomato chutney
This chutney is made in microwave
Ingredients
4 ripe tomatoes chopped
1 pinch of salt
1 1/2 tsp panch phoran ( mixture of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts)
1 red dry chilli
1 bay leaf
1/2 tsp mustard oil
1/2 tsp turmeric powder
1/4 cup sugar
1/4 cup water

Method
Take a microwave vessel add in panch phoran and red dry chilli and microwave for 2 minutes. Take 1/2 the panch phoran and 1/2 red dry chilli out to make powder. Now add mustard oil to the rest of the panch phoran and chilli. Microwave for another 2 minutes. Add in the rest of the ingredients and stir it. Now microwave for 5 minutes. Keep a check. The sugar liquid should be sticky when touched. If it is still watery then  microwave for some more minutes. Once all the ingredients blends well and the sugar syrup has become sticky then take it out and add in the panch phoran and dry chilli powder and mix well. Have it with Partha or chappati..

Thursday, 25 June 2015

Vegetable Sandwich

Vegetable Sandwich
Ingredients
1 packet of Bread 
1 finely chopped Onions
1 finely chopped Capsicum
1 finely chopped Tomato
1 finely chopped Carrot
2 chopped green Chillies 
2 tbsp chopped Coriander leaves
1 boil Potato mashed
2 tbsp of Paneer
2 tbsp Curd
2 tbsp grated Chesse
Butter to spread on the breads
Salt to taste
Method
Take a mixing bowl and add in all the ingredients expect butter and bread. Mix the filling together. Apply butter on the breads. Add 1 or 2 spoons of the filling on the side where the butter is not applied on the bread. Put the bread in the toaster. Let it brown. Serve it with tomato sauce and green chutney..


Mirchi cha Thecha

Mirchi cha Thecha
Ingredients
12 Green Chillies silted
4 Garlic Cloves
1 tbsp Oil
Salt to taste
Method
Take oil in a pan. As the oil heats up add the chillies and garlic. Sauté it till the chillies starts to change it's colour. Add salt to the sauted chillies and garlic. Coarse grind all the ingredients in a grinder... Serve with Thalipeeth or Bhakri.. 

Fish Pie

Fish Pie 
Ingredients 
1/2 kg Silver Bassa Fish cut in to pieces
1 cup Prawns  medium pieces
1 l/2 cup   Fish Stock 
2 tbsp Butter
2 tbsp Fine flour
1/2 cup Cream
1/4 cup Cream + 1/4 cup milk for the potatoes 
2 Egg  yolks 
4 tbsp Grated Cheese
Few strands of Spinach  blanched, chopped
3 cups Mashed potatoes boiled and mashed 
2 Garlic cloves crushed
Salt to taste
1/2 tsp pepper powder
Method 
Take the mashed potatoes add cream, egg yolks and milk and mix it properly. Keep it aside. Sprinkle  salt and pepper.  Heat a saucepan. Add in the butter, allow it to melt, then add  the flour and whisk  it properly  using a whisk. Gradually add in the  stock whisking in between. Whisking the stock constantly, bring it to the boil and simmer until thickened. Whisk in 1/2 cup  cream in the sauce. Season the sauce with salt and pepper. Add  the fish pieces. Gently stir in the  pieces into  the sauce. Add the prawns. Cook very gently over a low heat to poach the fish in the sauce. Pour the sauce into a pie dish. Spread the spinach leaves  and then sprinkle crushed garlic and grated cheese. Sprinkle salt and pepper powder. Spread the mashed potato to form a thick, even layer on top of the pie, smoothing the mashed potatoes  with a spatula or palette knife. Bake at 190 degrees for 25–30 minutes in the pre-heated oven until golden brown.

Wednesday, 24 June 2015

Thalipeeth

Thalipeeth
Ingredients
2 cups Rice flour
1 cup Gram flour
1/2 cup Jowari flour
1 finely chopped Onion
2 finely chopped Green Chillies
2 tbsp  finely chopped Coriander leaves
Salt to taste
1/2 tsp Turmeric powder
1 tsp Coriander seed powder
1 tsp Cumin seed powder
1/2 tsp Garam masala powder
1/2 tsp Chilli powder
1 cup Curd or more
1 cup Oil
Method
Take a mixing bowl. Add all the flours, chopped vegetables and spices. Add 2 tbsp oil and  curd. Make a soft dough. Take a plastic sheet. Apply oil on the plastic sheet. Take a portion of the dough, make a round ball. Put the dough ball on the plastic sheet. Apply water on the palm.  Flatten the dough very gently by pressing it from all the sides. Apply water if it is sticking. Heat the pan. Brush some oil on the pan. Slowly left up the rolled  dough along with the plastic sheet with one hand and turn the plastic sheet along with the rolled dough on the other hand. Pick the plastic sheet gently. Put the rolled dough on the pan. Add oil and cook from both the sides. Serve it with mirchi cha thecha.

Saibhaji

As winter is in and with loads of fresh vegetables available in the market I like to cook different varieties of vegetables in different styles .. So this is one of the Sindhi delicacy call Saibhaji. Extremely delicious, healthy and easy to cook.
Saibhaji
Spinach cooked with assorted vegetables.
Ingredient
Few leaves of khatti paalak Or if not available add 2 extra tomatoes chopped
1 bunch of spinach leaves chopped
1/4 bunch of dill leaves chopped
2 chopped tomatoes
1 chopped brinjal
2 chopped onions
2 chopped potatoes
3 tbsp chana dal
2 tsp ginger - garlic paste
1 tsp chilli powder
2 tsp coriander  powder
1/4 tsp turmeric powder
1 tbsp oil
Salt to taste

Method
Heat oil in the pressure cooker and add cumin seeds. Once the cumin seeds crackle then add ginger garlic paste. Sauté for a minute and add all the vegetables chopped, all the powder masalas and salt. Sauté for another few minutes and add the dal. Add 1/2 cup water and pressure cook. Switch of the flame after 7 to 8 whistles. Mix the bhaji well and serve it hot with Palau rice.

Whole Wheat Italian Bread

I am loving it.... Another perfectly baked Whole Wheat Italian Bread..... With Red roasted Bell Pepper Pasto, Black olives, Tomatoes and Cheese......

Whole Wheat Italian Bread

2 1/2 cup wheat flour

1/2 tsp salt to taste

1/2 cup Luke warm water

1 tbsp sugar

1 1/2 tbsp yeast

1/2 cup water if required

2 tbsp oil

3 tbsp red pepper Pasto sauce

Sun dried tomatoes or cherry tomatoes chopped and sautéed in 1 tsp olive oil.

5 black olives chopped

2 green chillies chopped

3 tbsp black olives chopped

1 tbsp chives chopped

Method

Take a mixing bowl. Add sugar, luke warm water, yeast and 1/2 cup wheat flour. Wait till the yeast rises. Add rest of the flour, pasto sauce, chives and salt. Mix the flour to make a soft dough. If more water is required add it to the flour. Add 1 tbsp oil and knead the dough for 5 minutes. Keep the dough covered till it rises. Grease a bread tin. Once the dough rises, punch the dough and knead it again. Roll the dough and put it in the tin. Add black olives, chopped chills and tomatoes on top of the dough. Let it rise.Bake it for 20 minutes at 200 degrees. Cool the bread completely before cutting.

Tuesday, 23 June 2015

Moog Dal Pakon Pitha

Moog Dal Pakon Pitha
This Pitha is a Bangladeshi sweet dish made during Sankranti.

Ingredients:
1/2 cup Moong dal
1 cup Rice Flour
1 pinch salt
1 tbsp oil
2 cups water
Oil for deep frying

For Syrup
Ingredients
2 cup sugar
1 cup water (more may be required)
1 small piece cinnamon
2 cardamom

Method
Boil the Moog Dal with 2 cups of water. Add salt, 1 tbsp oil and rice flour and cook the on slow flame till it forms a dough. Cool the dough and place the dough on the platform and knead it well. Once the dough is ready, coat the rolling surface with a little oil to prevent it from sticking. Roll the dough to about a ¼ inch to 1/3 inch thickness and cut into shapes. You may use cookie cutters to cut them and make designs on them or use anything from knives to tooth picks to fondant tools. Ensure the design is deep enough as they will help absorb the syrup and make the inside of the pitha moist.
Heat enough oil to deep fry the pithas. While the oil is heating, make syrup by combining all the syrup ingredients in a saucepan.The syrup should be made to little thick in consistency.Fry the decorated pieces until golden color and remove them from the oil. Ensure that all the oil has been drained from the pieces and place them directly in the hot syrup. Pakon pitha is ready to be serverd.

Veg Lasagna

Veg Lasagna

For the sauce
Ingredients
1/2 cup ripe tomatoes blanched, peel of the skin and chopped finely
1/2 cup tomato purée
1 tbsp garlic chopped finely
1 small onion chopped finely
1 tsp sugar
Salt to taste
1/4 tsp pepper powder
1 tsp chopped Basil leave
1 tsp olive oil

Method
Take olive oil and heat it. Add galic and onion and sauté it well. As the onion changes it colour then add the tomatoes and the purée and cook on a low heat till the tomato and the purée blends well and the juice from the tomato has reduce. Add salt to taste, pepper powder and  sugar and boil it for few minutes more. Add chopped Basil leaves and keep it aside. ( This sauce also serves for pizza and red sauce pasta)

Vegetables required for Lasagna
Ingredients
1/2 cup red capsicum
1/2 cup yellow capsicum
1/2 cup brinjal
1/2 cup mashrooms
1 onion
1 tomato
(All the vegetables cut in to medium size cubes)
1/2 cup spinach chopped
1/2 tsp garlic chopped
Salt to taste
1/2 pepper powder
2 tsp olive oil

Method
Take olive oil heat it and fry the brinjal cubes and keep it aside. Then add garlic. Sauté for few minutes and add the rest of the vegetables and cook on a medium flame till all the vegetables combines well. Add salt and pepper to taste and the sauce prepared earlier. Mix it well.

Lasagna sheets

Ingredients
2 cups of wheat flour
1/2 tsp oil
Salt to taste

Method
Take wheat flour add salt and oil. Mix the flour. Add water to make a soft dough. Keep it aside while assembling the lasagna.

Assembling the lasagna
Ingredients
1 1/2 cup mozzarella cheese grated
Dough
Vegetables prepared for the lasagna

Method
Pre heat the oven to 200 degrees.
Take a baking dish. Make two portions of the dough take one portion and roll it out in to the shape of the baking dish. Blanch the sheet into hot water. Spead the sheet out on the baking dish. Spread out the vegetables on the sheet add the fried brinjal. Sprinkle 1/2 of the grated mozzarella cheese. Roll out the remaining portion of the dough. Blanch the sheet in hot water and spread it out on the vegetables. Sprinkle the remaining grated mozzarella cheese. Bake it at 200 degrees for 20 minutes till all the cheese has melted and the top has become brown in colour. Serve it hot.

Death by Chocolate...

Death by Chocolate...
This cake just melts in the mouth... and is filled with Chocolates..

Chocolate Ganche Cake with Fondant

This cake is for this little chap who very proudly introduces me  as " Amchi Madam" to his friends... as his Grand mother is the lady who takes care of my house and Mother - In - Law. He is such a sweet heart..... Always wanted to bake a cake on his Birthday... So that he can cut his birthday Cake with his friends and say Amchi Madam ne banavle... ☺️☺️
This is a Chocolate Ganche cake decorated with Fondant.

Blue Berry Bread Pudding

Blue Berry Bread Pudding
12 pieces of Bread
6 Egg Whites
2 cups Milk
5 tbsp or more Sugar as per the taste
1 tsp Vanilla Essence
Few dried Blue Berries
Blue Berry Syrup
Method
Cut the breads in to pieces. Take a blender, add bread pieces, egg whites, sugar, milk and vanilla essence. Blend all the ingredients together. Take a baking tray. Grease the tray with butter. Add few blue berries in the batter.  Pour in the batter. Pour blue berry syrup on top and create some design. Sprinkle some blue berries on top. Bake at 160 degrees for 50 minutes in a pre heated oven.

Egg Bread with Leftover Breads...

Egg Bread with Leftover Breads...
Inspiration taken from Korean Egg Bread (Gyeran Bbang) Recipe..
Ingredients 
12 pieces of bread 
14 Eggs
Salt to taste
2 cups Milk
1 tbsp Chilli Flakes
3 tbsp Grated Cheese 
Method
Take the left over bread, cut into pieces. Take a blender, add the bread pieces, milk, 2 eggs and salt to taste. Blend the bread pieces... The batter has to be thick dropping consistency. ( If it has become liquid add more bread and if it is too thick add milk to get the right consistency.) Take a cup cake mould. Add the cup cake liner. Pour I tbsp of the batter in each cup cake liner. Break eggs into the cup cake liners on the bread batter. Remove some of the egg whites if the cup cake liner is full. Sprinkle some grated cheese.. Add the remaining batter on top. Sprinkle some seasoning and chilli flakes on top.  Bake at 180 degrees for 30 minutes in a pre heated oven.

Murgir Jhol Bata Masala Diye ( Chicken Curry With Ground Masala)

Murgir Jhol Bata Masala Diye ( Chicken Curry With Ground Masala)

What to cook for dinner??? .... I suddenly recollected my childhood visits to my Grandma 's home and my Aunty's home in Kolkatta every summers and the aroma of authentic Bengali food been cooked... The masalas been grounded on Shil Bata. I loved the whole process of the masala been made on the Shil Bata.  As I grew up and got married I lost touch with Kolkata. My last visit to Kolkata was few years back to my Grandma's place and my Aunty's place.. But everything seems to have changed...  Shil Bata was not to be seen in the kitchen. So in memory of Shil Bata is my following recipe...
Murgir Jhol Bata Masala Diye ( Chicken Curry With Ground Masala)
Ingredients
1 kg Chicken cleaned and cut in to pieces
2 large Potatoes Cut into big pieces
2 Onion paste
2 tomato paste
2 Green Chillies slit    
1 tbsp Coriander seeds paste
1 tbsp Cumin seed paste
1 tsp Turmeric paste
1 to 2 tsp Whole Red chilli paste
1 tsp Whole Garam Masala paste ( 2 cardamom, 1 cinnamon, 4 cloves, 4 pepper corn)
1 tbsp Garlic paste
1/2 tbsp Ginger paste
1/2 tsp Cumin Seeds
2 Bay leaves
3 tbsp Mustard Oil
Salt to taste
1 tsp Sugar
Method
Marinate the chicken with 1/2 the onion paste, 1/2 the tomato paste, coriander paste, cumin paste, salt to taste, ginger paste, garlic paste, chilli paste, 1/2 tsp garam masala paste , turmeric paste and 1 tbsp oil. Keep the chicken for a hour.
Take oil in a pan. Add oil. Let it heat. Fry the potato pieces and keep it aside. In the same oil add cumin seeds, bay leaves and slit chillies. Sauté it for few seconds. Add the remaining onion paste and tomatoe paste. Add sugar and sauté it for 5 to 7 minutes till the onions are browned. Add the marinated chicken and cook it for 10 to 15 minutes. Add the potatoes and 4 cups of water, cover the pan and cook the chicken till tender and potatoes have cooked. Serve with hot rice.

Monday, 22 June 2015

Cheesy - Minty Golden Coins


Cheesy - Minty Golden Coins..
Ingredients
2 large potatoes boiled
1 cup Green Peas
1  cup Mint leaves
1 cup Cheese
1 cup Corn flour
Salt to taste
2 Green Chillies
2 tbsp Garlic Crushed
1 tsp Curry powder
Oil for shallow frying
Method
Blend all the ingredients in a blender except oil. Take a fry pan. Add oil and let it heat. Take one spoon of the batter and fry till golden brown. Repeat the process. Serve it with tomato ketchup.

Hokkaido Milk Bread (Japanese style)

Hokkaido Milk Bread (Japanese style)
Ingredients
540 grams All purpose Flour
80 grams Caster sugar
6 grams Sugar 
8 grams Salt
90 grams Milk power
11 grams Dried yeast
59 grams Cream
125 grams Milk
20 grams Lukewarm Milk 
184 grams Tangzhong
60 grams Butter melted
1 tbsp Butter + 2 tbsp Milk OR Beaten Egg for brushing 
Method
Add all the dry ingredients in a bowl and mix it. Now take another bowl add Lukewarm milk, sugar and yeast. Let it rise.  Add cream, milk and Tangzhong. Mix it. Add the liquid mixture and the yeast to the dry ingredients. Mix it to get a soft dough.  When all ingredients come together, pour in the melted butter, continue kneading until the dough is smooth and elastic.Then let the dough rest until double in size. Punch the dough and sprinkle some flour on the dough. Divide into 3 equal portions. Cover , let rest for 15 minutes. Roll out each portion of the dough with a rolling pin into an oval shape. Fold 1/3 from top edge to the middle and press.  Then fold 1/3 from bottom to the middle and press. Turn the folding side down. Roll flat and stretch in one direction. With the folding side upwards,  roll into a cylinder. With the folding side facing downwards, place the dough in the loaf tins, let it rise until double in size. Brush beaten egg or milk and butter mix on the top of the bread. Bake in a pre-heated 180 degrees oven for 30 to 35 minutes, until turns brown. Remove from the oven and transfer onto a wire rack. Let cool completely.


Tangzhong 
Ingredients 
1/3 cup Flour
1cup Water OR Milk OR 50/50 Water and Milk
Method
Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way. The mixture becomes thicker and thicker. Once you notice some lines appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. Remove from heat. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.


Sunday, 21 June 2015

Whole Wheat Ladi Pav

Whole Wheat Ladi Pav 
Few simple steps to follow and Ladi Pav is ready...
Ingredients 
3 Cup Whole wheat flour
1/2 Cup Fine flour
2 tbsp Dry yeast
1/2 cup Luke warm water 
2 tbsp Sugar
Salt to taste
3 tbsp Oil
1 tbsp butter + 2 tbsp Milk to brush on the bread 
Method 
Take lukewarm water add sugar, 2 pinch Whole Wheat flour and yeast. Mix the ingredients together and leave it to rise. Take the whole wheat flour, fine flour and salt and mix it together in a mixing bowl.  Add the yeast water and some more water little at a time to make a soft dough. Add a tbsp of oil and knead the dough well. Add 1 tbsp oil more and knead for 5 minutes. In between if need be rub oil on your palms. Cover and let it rise in double in size. Take a baking tray. Grease the baking tray. Punch and gently knead the dough. Divided  the dough in to equal portions. Take the balls and shape them and adjust them on the baking tray. Don't leave any gap between the two balls. Brush the butter and milk mix on the pav, cover the pav with a moist cloth and let it rise. Bake the pav at 200 degrees for 20 minutes in a pre heated oven. (Optional) Brush butter on the top.


    


Saturday, 20 June 2015

Goan Mutton Vindaloo served with Home Made Whole Wheat Ladi Pav


Goan Mutton Vindaloo served with  Home Made Whole Wheat Ladi Pav

For Vindaloo paste

Ingredients

8Kashmiri red chilies

1tsp Cumin seeds

1/2 tbsp Coriander seeds

1 inch cinnamon stick

5 Peppercorns

1/2 tsp  Poppy seeds

4 Cloves

2 Cardamoms

1/2 tsp Ginger paste

1 tsp Garlic cloves

½ tsp Turmeric powder

1/2  tsp Tamarind pulp

1tsp Jaggery

Salt to taste

2 tbsp Malt Vinegar

Few tbsp Water

Method

Grind all the ingredients to make vindaloo paste.

For Vindaloo

Ingredients

500 grams  Mutton cut in medium cubes

1 Onions  finely chopped

2 Cloves

2 Peppercorns

1 small stick Cinnamon

3 tbsp Oil

Water as required

Method

Marinate the mutton for 2 hours with the vindaloo  paste.Heat the oil in a pressure cooker.  Add Peppercorns, cloves and cinnamon in the oil. Satue it for seconds.  Add onions and fry till light brown in colour. Add the marinated mutton and sauté it on high heat for 8 to 10 mins.  Keep stirring.Once the mutton is sautéed well, 1 cup water. Pressure cook it. Give 3 to 4 whistles or till the mutton has cooked. Serve it hot with Pav or Rice.     

Friday, 19 June 2015

Lebanese Semolina Cake (Nummoora)

Lebanese Semolina Cake (Nummoora)
Ingredients
2 cups Semolina
1/2 cup Desiccated Coconut
2 cups Curd
½ cup Sugar
125g Melt Butter
1 tsp  Baking powder
1/2 tsp Soda bi carbon
Almonds and Pistachio powder for garnishing
2 cups cool Ater syrup ( Made from 1 cup sugar,  2 cups water, 2 tsp rose essence and 1 tbsp lime juice.. Boil all the ingredients together for 5 to 7 minutes to make a syrup.)

Method
Mix together the semolina, coconut , curd sugar, butter,  soda bi carb and baking powder. Let it stand for 15 minutes. Spread the mixture evenly in a well greased baking tray. Add Almonds on top and  bake in a 180 degrees  oven until cooked through and lightly brown on top for 50 minutes in a pre heated oven. Remove from the oven and while still hot cut diagonal lines through the cooked mixture to make diamond-shaped slices, and then pour the cool Ater (syrup) over the top. Sprinkle Pistachio powder on top. Serve hot or cold  with whipped cream         (optional).

Mix Vegetable Pickle

Mix Vegetable pickle 

Ingredients
1/4 cup carrot cut into medium strips
1/4 cup brinjal cut into small pieces
1/4 cup cauliflower cut into small pieces
1/4 cup beans cut into medium pieces
10 garlic cloves
10 green chillies slit
1/4 cup radish cut into medium strips
1 cup mustard oil
1/4 tsp fenugreek  seeds
1/4 tsp fennel seeds
1/4 tsp mustard seeds
1/4 tsp kalonji
1/4 tsp cumin seeds
1/4 tsp hing
Salt to taste
1/2 cup vinegar

For the pickle masala powder
Ingredients
1 tsp turmeric powder
1 tsp mustard seeds
1 tsp carom seeds ( Ajwin)
5 whole red chillies
1 tsp cumin seeds
2 tsp coriander seeds
1/4 tsp fenugreek seeds
2 tsp fennel seeds
(Grind all the ingredients together for the powder masala)

Method
Wash and then cut all the vegetables. Add 1/2 tsp salt and 1/2 tsp turmeric powder and keep them in a colander for an hour in the sun. Take a pan and add oil and let the oil heat up. Add cumin seeds, mustard seeds, kalonji, fennel seeds, fenugreek seeds and hing. Let the seeds crackle. Add the vegetables, salt to taste and the powder masala. Let the vegetables cook on low flame for 5 minutes add vinegar and cook for another 5 minutes till all the vegetables incooperate with the oil, vinegar and the masala. Cool the pickle and keep it in the glass bottle. Keep the bottle in the sun for a week and it is ready to eat.

Raw Tamarind Pickle

Aunty who works for me gots these tamarind from some neighbouring tree while returning home ... Wondering what to do..... I tried out this sour, spicy tamarind pickle Andhra style....
Raw Tamarind Pickle
1 cup raw tamarind cleaned and cut in to pieces
1 tsp coriander seeds
1 tsp cumin seeds
2 tsp mustard seeds
1/2 fenugreek seeds
1 tsp turmeric powder
6 red whole dry chillies
2 tsp salt
1/2 cup mustard oil
1/2 cup curry leaves
15 garlic cloves
1/2 tsp urid dal
1/2 tsp chana dal
1/2 tsp hing

Method
Grind the red chillies. Now add tamarind, coriander seeds, cumin seeds, 1 tsp mustard seeds, fenugreek seeds, turmeric powder, salt, curry leaves keeping 5 to 6 curry leaves aside and garlic into the grinder and grind all the ingredients together into a rough paste... Take a pan and add oil. Once the oil heats up add the remaining mustard seeds, urid dal, chana dal, curry leaves and hing. Once the seeds begin to crackle add the paste and mix it well. Take off the gas and once the pickle cools down, store it in the jar....

Strawberry jam with no preservatives

Strawberry jam with no preservatives......
Strawberry jam
Ingredients
3 cups strawberries sliced
2 cups sugar
1/2 tsp salt

Method
Mix all the ingredients and keep it on medium flame, stirring it constantly till the juices reduces and to  test take 1/2 cup water and pour a drop of jam in the water. If it spreads then the jam is not ready. Once ready the jelly droplet will retain its shape once dropped in the water. Once done cool it and store it in a jar....

Chat Jaldi Chingri Malai Curry With Desiccated Coconut

Chat Jaldi Chingri Malai Curry With Desiccated Coconut

  Ingredients
Paste for the gravy
1 onion roughly chopped
1 tomato roughly chopped
5 garlic cloves
1/2 tsp grated ginger
1 green chilli
1/4 cup desiccated coconut
1/2 tsp coriander seeds
1/2 tsp cumin seeds
1/4 tsp sugar
1/2 tsp turmeric powder
2 red whole Kashmiri chillies
2 cloves
1 green cardamom
1 small stick cinnamon
Salt to taste
Grind all the above ingredients to a fine paste

For the marination of the Prawns
Ingredients
1/2 kg Prawns cleaned and washed
Salt to taste
1/2 turmeric powder
Mix the Prawns with salt and turmeric powder and keep it aside...

For the gravy
Ingredients
2 tsp ghee
1/2 tsp cumin seeds
1/2 tsp garam masala powder
1 bay leaf
1 green chilli silted
1 small onion finely chopped
1/2 tbsp chopped coriander leaves

Method
Take a pan. Add 1/2 tsp ghee and heat it up. Add the prawns and sauté it till it changes it's colour. Take the prawns out and keep it aside. Add 1 and 1/4 tsp ghee and add cumi seeds, bay leaf, green chilli, chopped onions and 1/4 tsp garam masala powder. Sauté it till the onions changes it's colour. Add the paste and cook it for 5 minutes on low flame covering the pan. Add the prawns and add a cup and a 1/2 of water depending upon the consistency of the gravy required. Boil the gravy for 5 to 7 minutes or till the water has incorporated well with the paste. Switching of the gas add 1/4 tsp ghee, sprinkle of garam masala powder  and coriander leaves for garnishing.... Serve it with hot steaming rice....

Tomato and Guava Cheese Chutney

Tomato and Guava Cheese Chutney
Ingredients
1/2 kg Tomatoes chopped
1 packet of Guava Cheese cubed
A handful of Raisins
1 pinch of Salt
1/2 cup sugar
1/4 turmeri powder
1 tsp mustard oil
1/4 tsp panch phoran
1 bay leaf
1 dry red chilli
1 tsp roasted panch phoran powder
Method
Take a kadai. Add oil and heat it up. Add red chilli, panch phoran and bay leaf. Once the panch phoran crackles then add the tomatoes, turmeric power, salt and sugar. Sauté for few minutes and then let it boil on low flame for 5 minutes. Add the raisins and cubed guava cheese. Let it cook until all the ingredients has incorporated well. Take off the gas. Add roasted panch phoran powder. Mix it well. This chutney can be kept for 15 days in the fridge.

A classic Omelette with Strawberries, Tuna Fish flakes and Cheese

A classic Omelette with Strawberries, Tuna Fish flakes and Cheese ..........
Ingredients
2 Eggs
2 tbsp Strawberry chopped
1 green chilli chopped
1 tbsp of chopped onion
6 to 7 pieces of sliced olives
1 tbsp of tinned Tuna flakes
1 tbsp milk
1 tsp coriander leaves or Parsley leaves chopped
Salt and Pepper to taste
1/2 tsp Butter / Olive oil
1 slice cheese
Method
Beat the eggs with salt and pepper. Add all the above ingredients in the eggs except butter and cheese. Fold in the ingredients in the eggs. Take a pan, add the eggs.... Cover the eggs and cook for 2 minutes... Cut the slice cheese in 3 to 4 pieces and add it on the omelette... Cover and cook for 2 minutes more or the top is cooked. Turn the omelette and cook for another minute or so....and serve it with Toast...

Instant Pizza Uthappa Wraffle Sandwich

Instant Pizza Uthappa Wraffle Sandwich 
It is oil less..
 Ingredients 
2 cups Rice flour
1/2 cup fine Samolina
Butter milk to Make Batter
Salt to taste 
1 sachet Eno 
1 Onion Chopped 
1 Tomato Chopped 
2 tbsp Coriander leaves chopped 
2 Green Chillies Chopped 
1 cup Pizza Sauce 
1/2 Cup Cheese grated
Dry Thyme or any seasoning for seasoning 
Method 
Take a mixing bowl. Add Rice flour, Samolina, Salt and butter milk to make a semi thick batter. Whisk it well. Add eno, mix it and keep it aside for 15 minutes. Add the chopped onion, tomato, chillies and coriander leaves to the batter. Take a Wraffle maker. Add the batter in the Wraffle maker. Once the Wraffle is done, spread the pizza sauce on one Wraffle, spread the grated cheese and put the other Wraffle on the top. To garnish add more cheese on top. Sprinkle Thyme and more sauce... Serve it hot. 



Home Made Spaghetti With Strawberry-Tomato Sauce and Chicken in Tangy Strawberry Sauce

Home made Spaghetti
Ingredients
2 cups Simolina
2 cups Flour
1 tbsp olive oil
1/2 cup or more Hot water
Salt to taste
Method
Mix the dry ingredients. Add water to make a dough. Add oil and knead the dough well. Keep it covered for 20 minutes. Take the dough a cut one portion of the dough. Take some flour and dust on the dough. Use the pasta machine and roll it. Take the sheet and dust some more flour. Roll it again  2 to 3 times adjusting the number for the thinness required. Now roll the dough through the pasta cutter... Dust it with some more flour and dry the spaghetti for 30 minutes before use. To make the spaghetti boil water add salt and a tsp of oil, boil  till the spaghetti are cooked. Drain the water and add cold water and strain the spaghetti.

Spaghetti With Strawberry-Tomato Sauce
Ingredients
¼ cup olive oil, plus more for drizzling
4 tomatoes blanched and chopped
1/2 tsp crushed red chilli flakes
Salt to taste
4 to 5 fresh strawberries hulled and quartered
2 tsp honey
1 tsp Balsamic vinegar
4 cups Home made fresh spaghetti or packet spaghetti
1/2 cup Parmesan cheese
Freshly ground black pepper
Method
Heat oil in a large skillet over medium heat. Add tomatoes and red chilli flakes and salt. Cook the tomatoes till the juice has reduced slightly. Add strawberries, Balsamic vinegar and sugar and cook stirring it often, until strawberries are soft and sauce is slightly thickened.  let cool slightly, then blend it in a blender to make a purée. Meanwhile, cook spaghetti. Drain the spaghetti, reserving 1 cup liquid.
Add spaghetti to tomato sauce along with ½ cup spaghetti cooking liquid and cook, tossing and adding more spaghetti cooking liquid as needed, until sauce coats the spaghetti.Remove from heat, drizzle with more oil, and toss to combine. Serve spaghetti topped with Parmesan cheese and black pepper.

Chicken cooked in Tangy Strawberry sauce..
Ingredients
1 kg chicken
1/2 tsp garlic paste
1 cup strawberry pulp
1 tsp honey
Salt to taste
1/2 tsp pepper powder
1/2 tsp curry powder
2 tbsp yellow capsicum paste
1 tsp crushed chilly flakes
1 tbsp olive oil
1 strawberry sliced for garnishing
Method
Mix all the above ingredients  except for the oil and strawberry sliced. Marinate the chicken for a hour. Take a pan and add oil. Heat the oil up and add the chicken and cook it on low flame till tender. Garnish it with strawberry slice and serve it with pasta.

Strawberry Shrikhand

Strawberry Shrikhand
Ingredients
8-10 medium sized strawberries
2 cups of hung curd
3/4 cup powder sugar
2-3 tbsp honey
1/2  cardamoms powder
finely sliced Almonds
1/2 tsp pistachio powder
Saffron strands
Method
Take the hung curd into a mixing bowl. Slice the strawberrie and put them in the blender. Purée the strawberrie and add the purée to the curd. Add sugar, honey and cardomom powder. Whisk the curd well. Put the shrikhand in the container and keep it in the freeze.  Sprinkle with pistachios powder, saffron strands and almonds before serving...

Strawberry Frozen Yogurt Serverd in home made cones....

Healthy Strawberry Frozen Yogurt Serverd in home made cones....

Ingredients:
4 cups fresh strawberries frozen in the freezer
3 tbsp honey
1/2 cup plain hung curd
1 tbsp fresh lemon juice
Method
Add the frozen strawberries,honey, hung curd and lemon juice in the food processor.Process until creamy.
Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer.

Home made cones
Ingredients
6 bread pieces
1 tbsp milk powder
1/2 tsp vanilla essence
1 tsp icing sugar
Oil for frying or Bake
Method
Soak the breads in water. Squeeze out the water and add all the above ingredients except oil and knead it like a dough. Take cone shape moulds. Apply oil on the hand and mould. Take one portion of the dough and start spreading the dough on the mould giving it a cone shape, gently press the dough uniformly. Heat the oil and fry the cones and when half fried remove the mould and fry it till golden brown.

Home made Vanilla Fruit Custard......

Home made Vanilla Fruit Custard......
Ingredients
1 Apple cubed
1 orange chopped
2 Bananas chopped
4 Strawberry chopped
Handful of dried Blue berry
2 tbsp Blue berry syrup
1/2 liter Full Cream Milk
1/4 cup extra Milk
2 tbsp cornflour
6 tbsp Sugar
2 tbsp Milk maid
1 tsp Vanilla essence or powder
Method
Take a pot. Boil the Milk. Add sugar and milk maid to the milk boiling.  Take 1/4 cup milk and mix cornflour and add to the boiling milk. Stir the milk continuously so that the lumps don't form. Add Vanilla essence or powder and keep on cooking and stirring the Milk till the milk thickens up. Cool the custard a bit and strain it. Add to the cut fruits. Keep it in the fridge and chill it. Add the Blue berry syrup while serving...

Chocolate and Coconut Mousse

Chocolate and coconut mousse.....
Extremely simple recipe....
Ingredients
400 grams Dark chocolate
200 grams White chocolate
1 tetra pack Coconut milk
1 tetra pack Amul cream
1 1/2 tsp vegetarian gelatine
2 tsp desiccated coconut
1/2 tsp coconut essence
2 tbsp chocolate shavings
Method
Take 3/4 tetra pack of each coconut milk and Amul cream and mix both and keep it to boil, but before boiling take 2 tbsp of the coconut and Amul mix in a small bowl and add gelatine, mix it and keep aside. Now add the Dark chocolate and mix it till the chocolate dissolves, add 1 1/2 tbsp gelatine and mix it. Take of the gas and put it in a container and cool it for 6 hours. Now take 100 grams white chocolate, add the remaining Amul cream and coconut milk. Boil it till the chocolate melts. Add desiccated coconut, coconut essence and 1/2 tbsp gelatine and mix it, keep it aside to set in the fridge for 6 hours. Now take shot glasses. Take 2 piping bags and 2 star nozzles. Take take some chocolate mousse and put it in the piping bag. Swirl the chocolate mousse in the glasses till 3/4 of the glass. Now add the white chocolate mousse in the other piping bag and swirl the white chocolate mousse on the top. Add chocolate shavings and either serve it immediately or chill it for some time more and then serve it chilled.

Whole wheat,Samolina and Oats Bread Thandai Mava Gujjya.....dipped in sugar syrup...


Healthy Whole wheat,Samolina and Oats Bread Thandai Mava Gujjya.....dipped in sugar syrup...
Bread Gujjya
Ingredients for the Bread
2 cups whole wheat
1 cup Simolina
1 cup Oats
1/2 cup Maida
300 ml Milk or more
4 tbsp sugar
2 tsp Yeast
2 tbsp Ghee
1/2 tsp Salt
Method
Mix all the dry ingredients. Take Luke warm milk mix sugar and yeast. Let it rise. Make a soft dough with the yeast milk. If needed add more milk... Add the ghee and knead it for 5 minutes. Keep it cover till it rises.
Ingredients for the filling
250 grams Mava
2 tsp Thandai powder
2 tbsp sugar
2 tbsp Raisins
2 tbsp Almond flakes
Few strands of saffron
1/2 tsp Cardomom powder
1/2 tbsp ghee
Method
Take Ghee and heat it. Break up the Mava and add to the ghee. Add cardomom powder, Thandai powder, saffron, raisins and Almond flakes. Mix it. Keep on stirring occasionally on low flame till the Mava becomes a bit dry and starts to leave the sides of the vessel. Take of the gas and keep it aside.
Ingredients for sugar syrup
1 cup sugar
1/2 cup water
Few strands of saffron
Method
Boil all the ingredients till the syrup reduces and becomes a bit sticky.
For the Gujjyas
Take the dough and knead it again. Roll the dough and cut circles out of the sheet with a cutter. Add filling and fold one side to the other side. Press it and fold the edges. Brush the tray with ghee. Keep the Gujjyas and brush ghee on the Gujjyas too. Garnish with almond flakes, saffron and Pistachio powder. Keep it for 20 minutes.... Bake in a pre heated oven for 30 minutes at 180 degrees. Take it out of the oven and pour hot sugar on the baked Gujjyas and Enjoy.......

Chelo Kabab......

Chelo Kabab......

For the Kabab
Ingredients
400 grams Chickn Keema / Mutton Keema
1 tbsp garlic chopped
1/2 tbsp chillies chopped
1 tbsp Coriander leaves chopped
1/2 tsp Mint leaves chopped
1 Onion Chopped
1/2 tsp Garam Masala Powder
1/2 tsp lime juice
Salt to taste
1 tsp oil
Method
Take wooden skewers and soak  them in water for 30 minutes.   Mix all the above ingredients very will with your hand for 5 minutes till all the ingredients have binded well and the fats from the keema has released.  Take a portion of the Keema and flatten them. Take a wooden skewer and insert the skewer in the flattened keema. Give it a shape and place them on a greased tray and bake it for 20 minutes at 200 degrees in a preheated oven.

For the Chelo
Ingredients
1 cup Basmati rice
Salt to taste
1 tbsp Butter
2 eggs
Method
Cook the Basmati rice. Sauté the the rice in 1/2 tbsp butter and add salt to taste. Take a pan and add 1/4 tbsp butter. Break a egg in a pan to make sunny side up. Now to make a platter.... Take rice in a small bowl. Press the rice and put the bowl upside down on the plate. Remove the bowl. Take the egg place it on the rice. Add the kababs on the plate. Garnish with green salad and roasted tomato...

Whole wheat Butter Masala toast

Whole wheat Butter Masala toast
Ingredients
2 1/2 cups of Whole wheat flour
2 tsp yeast
1 tsp Salt
1/2 tsp chilli powder
1/2 tsp roasted Cumin powder
1/2 tsp Dry mango powder
1 tsp Black Salt
150 Ml Luke Water
100 Ml Luke warm Milk
2 tbsp butter
Method
Mix all the dry ingredients. Add the luke warm water and Milk little at a time till you get a soft dough. If more liquid is needed to make a soft dough, then add. Add butter and knead well for 5 minutes. Keep the dough covered for rising. Punch the dough and knead again for few minutes. Grease a bread loaf tin with butter. Roll the dough evenly and place it in the tin. Cover and keep for rising. Brush the top with butter. Bake at 200 degrees for 20 minutes in a pre heated oven. Take the tin out and cool the bread. Slice it and place it again in a tray and now at 100 degrees bake till it is hard for 40 minutes.