Wednesday, 30 September 2015

Vegetables and Cottage Cheese Baked Whole Wheat Paratha with Vegetable Raita

Vegetables and Cottage Cheese Baked Whole Wheat Paratha with Vegetable Raita
Healthy and Tasty.....


For the Paratha Stuffing
Ingredients
1/4 cup chopped Spinach
1/4 cup grated Beetroot
1/4 cup grated Carrot
1/4 cup grated Bottle Gourd
1 chopped Green Chilli
1/4 tsp Garlic paste
1/4 cup grated Cottage Cheese
Salt to taste
1 tsp Pav Baji Masala
1/4 tsp of Oil

Method
Take a wok, add oil. Let it heat. Add all the above ingredients one by one. On a low flame stir the ingredients together and let it cook for 3 to 4 minutes. Switch of the gas and let the stuffing cool..

For the Dough
Ingredients
1 cup Whole wheat Flour

Method
Take the flour in a mixing bowl and add water little at a time... To make a semi soft dough. Knead it well and keep it covered for 10 minutes.

To make the Baked Paratha take a lemon size portion of the dough. Add 2 tbsp stuffing in the centre. Close the edges, sprinkle some flour and roll the dough. Place the paratha on a baking tin. Bake the Paratha at 200 degrees for 10 minutes in a preheated oven, then turn the paratha and bake again for 10 minutes or till brown in colour. Take the hot paratha and spread 2 to 3 drops of melted butter. Serve with vegetable raita and Mint Chutney


Vegetable Raita
Ingredients
1 cup of skimmed milk curd
2 tbsp of chopped Tomato
2 tbsp of Red Cabbage
2 tbsp of chopped boiled Beetroot
2 tbsp of Cucumber
A pinch of Chat masala

Method
Beat the curd in a mixing bowl.  Add all the vegetables one by one and mix it. Sprinkle chat masala on top.


Tuesday, 29 September 2015

Fruit salad with Curd and Dill leaves


Fruit salad with Curd and Dill leaves
Ingredients
1 cup of any Mix Fruit cubes  ( Apple, Orange, Pear, Pineapple, Pappaya, Sweet lime..... )
1 tbsp of Pomegranate 
1 tbsp Finely chopped Minced Leaves 
1/2 cup of beaten Hung Curd
1/4 tsp Dejon Mustard paste
Rock Salt to Taste
1/4 tsp Pepper powder

Method
Take a mixing bowl. Add the curd, salt, pepper powder and mustard paste. Mix it. Add the fruits and the dill leaves. Mix it and serve.

Chicken Minced stuffed in Spinach Leaves and cooked in Tomato gravy...

Chicken Minced stuffed in Spinach Leaves and cooked in Tomato gravy...
Healthy No oil recipe... 

Chicken Minced stuffed in Spinach
Ingredients
100 grams Chicken boneless
1 tbsp chopped Onion
2 Garlic cloves
1/2 Green Chillies
10 to 12 big Spianch Leaves
Rock Salt as per required
2 pinch of Pepper powder

Method
Add all the above ingredient in a blender and coarsely blend it. Add the onion chopped and mix it. Take 4 Spinach leaves and arranged them on top of each other in such a way that when the stuffing is added and the leaves are folded, the stuffing should not come out. Add a tbsp spoon of the stuffing. After folding the spinach with the stuffing, take a thread and tie up the spinach, so that the leaves will not open up while cooking. Repeat the process for the other spinach leaves and the remaining stuffing. 

Tomato Gravy 
Ingredients
Paste of 1 big ripe Tomatoes
1/2 tsp Onion paste
1/4 tsp Ginger paste
1/4 tsp Garlic paste
2 tbp of Pomegranet paste 
2 pinch of Cloves powder
1 pinch of Cinnamon powder
1/2 tsp Cumin powder
1/4 tsp Coriander powder
1/4 tsp Turmeric powder
Rock salt as per required 
Spinach stuffed with Chicken mince 

Method 
Take a pan. Add all the above ingredients except the Spinach stuffed with Chicken mince. Stir and cook on low flame for 2 minutes.  Add 1/2 cup of water. Add the Spinach stuffed with Chicken mince in the gravy. Cover and cook on a low flame cook the gravy for 15 minutes. In between open the lid and turn the Spinach stuffed with Chicken mince. If the gravy is drying up in between add little water at a time. At the end the gravy should be semi dry. Serve hot with rice and Fruit Salad with Curd and Dill Leaves...

Salad Recipe 
Fruit salad with Curd and Dill leaves http://suskitchenbysumitra.blogspot.com/2015/09/fruit-salad-with-curd-and-dill-leaves.html



Sunday, 27 September 2015

Crunchy Corn and Puff Rice Diet Bhel

Crunchy Corn and Puff Rice Diet Bhel

Sweet Chutney
Ingredients
2 tbsp Date pulp
Black salt to taste
1/2 tsp Roasted Cumin powder

Method
Mix all the above ingredients and keep it aside.

Garlic Chutney
Ingredients
4 to 5 Garlic cloves
1/4 cup Red Capsicum chopped
1/4 tsp fresh Red Chilli paste or as required
Rock Salt to taste

Method
Blend all the ingredients together in a blender and keep it aside.

Green Chutney
Ingredients
2 tbsp Coriander leaves
1 tbsp Mint
1 tbsp Raw mango chopped
1/4 tsp Green chilli or as required
Rock Salt to taste

Method
Blend all the ingredients together in a blender and keep it aside.

For the Baked Crispy Puris
Ingredients
1/2 Cup Whole Wheat Flour or use other Flours like Ragi, Bajra or Jowari or combination of Flours
Rock Salt as required (optional)
1/2 tsp Oilve oil (optional)
Oil spray (optional)
1/4 tsp Roasted Cumin powder

Method
Mix all the above Ingredients together, add water as per required to get a semi hard dough. Knead it well. Let it rest for 15 minutes. Roll into small size puris. Spray the baking tray with oil. Place the rolled puris on the baking tray. Spray from top. Bake at 180 degrees Celsius for 15 to 20 minutes or till done in a preheated oven.
P. S. I have not sprayed oil or used oil and salt due to restricted diet

For the Diet Bhel
Ingredients
1 cup Puffed Rice
1/2 cup boiled Corn
2 to 3  Baked Puris crushed
1 small boil Potato or Raw banana chopped (optional)
1 small Onion finely chopped
1 small Tomato finely chopped
1 tbsp Penuts (optional)
1 tbsp of the Sweet, Green and Garlic chutney or as required
1 tsp Corianer Leaves chopped

Method
Take a mixing bowl. Add all the ingredients and stir it. Serve it immediately before it becomes soggy..

P. S. Kindly follow the diet ingredients given by the Dietician. Please omit or add ingredients as per the requirements.

Healthy Sauted Home Made Whole Wheat Pasta and Vegetables with Fish in Spinach and Cottage cheese Sauce...

Healthy Sauted Home Made Whole Wheat Pasta and Vegetables with Fish in Spinach and Cottage cheese Sauce...

For Home made Whole Wheat Pasta
Ingredients
1 Cup Whole Wheat Flour
Rock Salt as per taste
1/4 tsp Olive Oil Or as per required
Water as per required
P.S. As on restricted Diet I did not add Salt and Oil. Take the ingredients as per required if specific measurements are given by the Dietician.

Method
Take all the above Ingredients in a mixing bowl and make a semi soft dough. Knead it well for 5 minutes, cover and keep it for 15 minutes. Take 2 cups water in a vessel, boil it. Roll the dough out into a thin sheet. Cut into long stripes. Add the strips in the boiling water, boil for 5 minutes till  the dough comes up. Drain the water and keep it aside.

For the Sauted Pasta and Vegetables
Ingredients
Home made Whole Wheat Pasta
1 small Eggplant cut into thick stripes
1 small Red and Yellow Capsicum cut into thick Stripes
1 small Onion Sliced
5 Cherry Tomatoes cut into 2 half
1 small Broccoli cut into pieces
P. S. Other vegetables like Zucchini, Mushrooms, Corns can be added
Rock Salt to taste
1/2 tsp Pepper powder
1/2 tsp Olive oil
Method
Take a pan, add all the above ingredients and on a medium high flame, cover and sauté all the vegetables till cooked. Stir it occasionally. Add the boiled pasta and sauté it.

For Spinach and Cottage cheese Sauce
Ingredients
1 cup Spinach chopped and blanched
1 cup Cottage cheese
1/4 cup Skimmed Milk Curd
1/2 Green Chillies
1 tsp Garlic minced
Rock Salt to taste
1/2 tsp Olive Oil  (Optional)
P.S. Any  Herbs can be added

Method
Take a blender. Add the spinach, cottage cheese, chilli, curd and salt. Blend it in to a paste. Take a pan, add the garlic and the spinach paste. Simmer it on low flame till the rawness of the spinach goes off.

For the Fish in Spinach and Cottage cheese Sauce
Ingredients
2 Fish fillet preferably sweet water fish if on a Salt restricted diet
Rock Salt sprinkle
2 pinch of Pepper powder
4 tbsp Spinach and Cottage cheese sauce
Oil spray

Method
Marinate the fish for 15 minutes with Rock salt, pepper powder and spray oil only once. Take a pan. Roast and cook the fish from both the sides. Add the sauce and cook it for 2 minutes more. Serve it hot.

Friday, 25 September 2015

Healthy Masala Roti

Healthy Masala Roti

Ingredients
2 Rotis crisped in the microwave
1 tbsp of each Vegetable finely chopped (Onion, Tomato, Cabbage, Red and Yellow Capsicum, Carrot and Cucumber)
1 tbsp Nylone Sev (optional) I have not used
1 Green Chillies chopped
Few Coriander leaves chopped
Sprinkle of Chat masala

Method
Keep the roti on a plate. One buy one add all the chopped vegetables. Sprinkle chat masala as per taste.
Garnish with coriander leaves and serve.

Healthy Veg Biriyani with Carrot, Cucumber and Mint Raita served with Adraki Roast Chicken Legs.

On a diet.... So what... Life is to enjoy and not sulk.. Today enjoyed Eid diet food for lunch with

Healthy Veg Biriyani with Carrot, Cucumber and Mint Raita served with Adraki Roast Chicken Legs... All without oil..

For Veg Biriyani
Ingredients
1 cup Basmati rice washed and soaked in water for 15 minutes
4 to 5 French beans cut into big pieces
1 Potato cut into 4 pieces
4 small size Mushrooms kept whole
1 small size Broccoli cut into big pieces
1 small size Green Capsicum cut into cubes
1 small Onion cut into cubes
1 Tomato cut into cubes
1 Green chilli cut into pieces
2 tbsp Greeen Peas
1/4 cup Spinach chopped
( Use any vegetables as per required)
2 tbsp Biriyani Masala
1/4 tsp Turmeric powder
Salt to taste
Few Strands of Saffron
1/2 cup Milk
1 cup Curd
1 tbsp Onion paste
1 tbsp Tomato paste
1/2 tsp Ginger paste
1 Garlic paste
2 Cloves
1 Cardomon
1 small stick Cinnamon
2 Bay leaves
1/4 tsp Cumin seeds
1/2 Onion sliced and dry Roasted
1 tbsp Coriander leaves

Method
Take the curd, add tomato paste, onion paste, garlic paste and ginger paste and mix it. Keep it aside. Take rice, add 2 cups of water and keep it to cook. Add whole cardamom, 1 bay leaf, cinnamon and cloves. When the rice is almost done.. Add the saffron in the milk, mix it and add it to the rice. Cook it the rice is done. Keep it aside. Take a wok. Add cumin seeds and 1 bay leaf. Dry roast the cumin seeds. Add the curd mixed with all the paste. On a low flame cook the curd and the paste for 2 minutes.  Add the biriyani masala, turmeric powder and salt to taste. Cook for few minutes. Add all the vegetables and chilli. Stir the vegetables. Cook on low flame till the vegetables are 1/2 cooked.. If water is required then add little water while cooking. Take a pot. Add the vegetables in the pot. Add the layer of rice... Sprinkle roasted onions and coriander leaves and cook it for 10 minutes in the dum... Serve hot with carrot, cucumber and mint raita.
P.S. If on a restricted diet then cook the vegetables separately and while serving measure the quantity of the vegetables, put it on a plate and then measure the rice quantity required and add it on top of the vegetables.

Biriyani Masala
Ingredients
1/2 tsp Turmeric powder
4 Cloves
2 Green Cardomom
1 small stick Cinnamon
2 Pinch grated Nutmeg
1/4 tsp Mace
6 Pepper corn
1 tbsp Coriander seeds
1/2 tbsp Cumin seeds
1 Star anise
1 Marathi moggu
1 Bay leaf

Method
Grind all the above ingredients into powder.

Carrot, Cucumber and Mint Raita
Ingredients
1 cup beaten Curd
1 small Carrot grated
1 small Cucumber grated
Few Mint leaves chopped
2 Pinch of Chat Masala

Method
Mix all the above ingredients together to serve with the biriyani...

Adraki Roast Chicken Legs..
Ingredients
4 pieces of Chicken legs
1/2 tsp Ginger paste
1/4 tsp Chilli paste
1/2 tsp Onion paste
1/4 tsp Lime juice
1/2 tsp
Salt to taste

Method
Take a pan, marinate the chicken with all the above ingredients for 30 minutes. Take a pot add 1/2 cup water and cook the chicken legs till tender and the water has dried up. If required add more water to cook the chicken. Don't over cook the chicken. Take a non stick pan. Add the chicken legs and roast the chicken from all sides... It can be done on a charcoal  or a oven too... In a oven just roast it till brown for 15 minutes at 200 degrees Celsius in a pre heated oven as the chicken is already cooked.

P.S. Rock salt is best to use... Adjust salt as per the diet plan...

Thursday, 24 September 2015

Chicken, Carrot, Leek, Asparagus and Cucmber Clear Soup

Chicken, Carrot, Leek, Asparagus and Cucmber Clear Soup

Ingredients 

5 pieces of Chicken with bones

1 Carrot diced

3 Asparagus cut into pieces 

1 small Cucumber diced

1 Leek cut into pieces

1/4 tsp Ginger grated

1/4 tsp Garlic grated

1/4 tsp Onion paste

1/4 tsp Tomato paste 

1/2 tsp Apple Vinegar 

1/2 tsp Soya sauce

Salt to taste 

1/4 tsp Pepper powder 

Few drops of Sesame oil

1/2 tsp Chives minced

Method 

Take a pot. Add the vegetables and chicken in 8 cups water. Boil it on low flame for 30 minutes. Add the grated ginger, garlic, onion paste, tomato paste, vinegar,  salt, pepper powder and soya sauce. Boil for 15 to 20 minutes more till all the flavors incoperates well... 

Serve hot with a drizzle few drops of  sesame oil and minced chives on top.

Tuesday, 22 September 2015

Healthy Fruit and Vegetable Chaat...

Healthy Fruit and Vegetable Chaat...

Sweet Chutney
Ingredients
2 tbsp Tamarind pulp
2 tbsp Honey
Black salt to taste
1/2 tsp Roasted Cumin powder

Method
Mix all the above ingredients and keep it aside.

Garlic Chutney
Ingredients
4 to 5 Garlic paste
1 tbsp Pomegranate
1/2 fresh Red Chilli paste
Salt to taste

Method
Blend all the ingredients together in a blender and keep it aside.

Green Chutney
Ingredients
2 tbsp Coriander leaves
1 tbsp Mint
1 Green chilli
Salt to taste

Method
Blend all the ingredients together in a blender and keep it aside.

Fruit and Vegetable  Chat
Ingredients
Any combination of fruits and vegetables can be used to make this chat...
1/4 cup each of any 2 to 3 types of fruit cut into cubes can be taken.
Mango, Apple,  Pear, Watermelon,  Orange, Guava, Kiwi, Pomegranate, Pineapple, Papaya, Sweet lime.....
1/4 cup of each Vegetables  boiled Raw Banana, Carrot , Cucumber  cut into cubes can be added
1/2 cup Curd beaten with Black Salt and 1/2 tbsp of Honey
2 tbsp of Green chutney
2 tbsp of Garlic chutney
1 tbsp of Sweet chutney
Sprinkle of Chilli powder
Sprinkle of Chat Masala
Few Roast Peanut crushed
Few Dry Cranberrys OR Blueberry
1 tsp Coriander leaves chopped

Method
Take a bowl. Add the cubed fruits and vegetables. Add the beaten  curd on the fruits and vegetables. Spread all the 3 types of chutneys. Sprinkle chilli powder and chaat masala. Garnish with coriander leaves, dry cranberry or blueberry  and roasted peanuts.....

Healthy Tuna Patties

Healthy Tuna Patties
Ingredients
1 cup boiled Tuna
1/4 cups Oats
2 tbsp Curd
1/4 tsp Garlic paste
1/2 cup Cabbage sliced
1 Onion sliced
1 red or green chilli chopped
2 tbsp Celery leaves chopped
Salt to taste
1/2 tsp Pepper powder
Olive oil spray

Method
Mix all the above ingredients except oil in a blender.  Take a portion of the tuna mixture. Flatten the mixture and give it a round shape. Take a grill pan and spray oil. Grill the tuna patties from both the sides. Serve hot with salad.

Healthy Crispy Malabar Spinach and Fruit Salad

Healthy Crispy Malabar Spinach and Fruit Salad
Ingredients
Few tender leaves of Malabar spinach
1 Whole Wheat Chappati / Tortilla  crisped and broken into pieces
2 tbsp of Papaya chopped
Few seeds of Pomegranate
1/2 tsp of Lime juice
1/2 Tomato chopped
4 Almonds crushed
Salt to taste
Pinch of Chilli flakes

P. S. Pineapple, Kiwi, orange, watermelon can be used

Method
Mix in all the above ingredients and serve immediately.

Monday, 21 September 2015

Healthy Grilled Broccoli, Corn and Mushroom Fritters

Healthy Grilled  Broccoli, Corn and Mushroom Fritters
Ingredients
1 Broccoli cut into pieces
1 cup Corn
6 Mushroom chopped
2 Garlic cloves
2 Green chillies
Salt to taste
1/2 Pepper powder
4 pieces of Bread
Olive oil spray

Method
Boil corn and broccoli. Drain the water out. Sauté the mushrooms in a non stick pan. Add the corn, broccoli, mushroom, green chillies, garlic, bread, salt and pepper in a blender. Blend it into a coarse paste. Apply oil on the palms. Spray oil on the baking tray. Take a lemon size portion of the paste. Flatten the paste and give a round shape. Spray oil on top. Grill for 15 minutes at 200 degrees celcius. Turn and grill for 15 minutes. Serve it with sauce.

Healthy Dahiwala Chicken Drumstick Grilled

Healthy Dahiwala Chicken Drumstick Grilled
Ingredients
8 to 10 Chicken legs
1 tbsp Garlic paste
1 tsp Chilli paste
2 tbsp Coriander paste
1 tbsp Mint paste
1/4 Cup Curd
Salt to taste
1/2 tsp Cumin seeds

Method
Take a mixing bowl. Add all the above ingredients. Marinate the leg pieces for 3 hours. Take a baking tray. Arrange the leg pieces. Add the the marinated juices. Grill it for 15 minutes at 200 degree celcius. Turn the chicken and grill again for 15 minutes. Turn again and grill it for 5 minutes. Turn once more for 5 minutes till all the juices are well cooperated with the chicken. Serve hot.

Healthy Green Garden Salad with Su style Dressing

Healthy Green Garden Salad with Su style Dressing
For the Dressing
1/4 tsp Chilli flakes
1/4 tsp Dried Oregano
1/4 tsp Pepper powder
Salt to taste
1 tsp Olive oil
1 tbsp Lime juice
1/2 tsp Celery leaves chopped
2 tbsp Curd
Method
Mix all the above ingredients and keep it aside.

For the Salad
Ingredients
1 cup Lattuce leaves cut into big pieces
Few Cherry Tomatoes
1/2 of each Red and Yellow Capsicum cut into cubes
1 Cucumber cut into cubes
1 Carrot cut into pieces and boiled
1 Broccoli cut into pieces and  boiled
Few French Beans cut into pieces and Boiled
1/2 cup home made Cottage cheese crumbles
2 tbsp  broken Walnuts

Method
Mix all the above ingredients and keep it in the fridge for 15 minutes. Add the dressing just before serving.

Garlicky Stirred fried Squid

Garlicky Stirred fried Squid
Ingredients
1 cup Squid cut into pieces
1 tsp Garlic minced
1 Dry Red chilli cut into pieces
1 Onion cut into cubes
Salt to taste
1/2 tsp Pepper corn
1/2 tbsp Oilve oil

Method
Take oil in a wok. Let it heat. Add the garlic and chilli. Sauté for few minutes. Add the onions and sauté till translucent in colour. Add the squids, salt and pepper powder. Stir fry till the squids are cooked. Serve hot.

Baked Eggs with Arrabiata sauce and Vegetables

Baked Eggs with Arrabiata sauce and Vegetables
Ingredients
12 Eggs
1/2 each of chopped Red and Yellow Capsicum
1 medium Onion chopped
1 tbsp Green chillies
1/2 cup Coriander leaves chopped
1/2 cup Arrabiata sauce
Italian Dry Seasoning

Method
Take a glass baking tray. Spread the chopped onions, then add the capsicums, green chilli, Arrabiata sauce, coriander leaves.  Break the eggs and add the whole eggs on top of the coriander. Bake at 200 degrees Celsius for 20 minutes or till the eggs have solidified in a preheated oven. Sprinkle Italian seasoning on top.  Serve with bread.

Whole wheat, Nachni and Soya Bread Loaf

Whole wheat, Nachni and  Soya  Bread Loaf
Ingredients
3 cup Whole wheat flour
1/2 cup Soya flour
1/2 cup Nachni flour
1/4 cup All Purpose flour
1 1/2 tbsp Dry Yeast
2 tbsp Sugar
1/2 cup Lukewarm water
1 tbsp Olive oil
Salt to taste

Method
Take a cup. Add the sugar, yeast and Luke warm water, let it rise. Take a mixing bowl. Add all types of flours and salt. Mix it. Make a well in the centre of the flour. Add the yeast. Stir the yeast and start mixing the flour... Add the water little at a time to make a soft dough. Add 1 tbsp oil, Knead the dough for 10 minutes. Drizzel some oil on top of the dough, cover and keep for rising double in size. It takes 3 hours to rise. Punch the dough and knead it again for few seconds. Grease a bread tin. Place the dough in the bread tin. Let it rise double in size.  Bake it in a pre heated oven at 160 degrees celcius for 25 to 30 minutes or till brown on top.Cool the bread loaf a bit and remove it from the tray. Cool it completely before cutting.... Give at least 3 hours to cool down since it is a bit heavy bread.

Multi grain Round Focaccia Bread

Multi grain Round Focaccia Bread
Ingredients
3 cup Whole wheat flour
1/4 cup Soya flour
1/4 cup Amarnath flour
1/4 Jowari flour
1/4 cup All Purpose flour
1/2 cup Nachni flour
2 tsp Dry Yeast
1 tbsp Sugar
1/2 cup Lukewarm water
1/2 cup or more Milk  / Water as required
Few sliced Black Olives
1 Coriander / Parsly Strand
3 Cherry Tomatoes
2 tbsp Olive oil
Salt to taste

Method
Take a cup. Add the sugar, yeast and Luke warm water, let it rise. Take a mixing bowl. Add all types of flours and salt. Mix it. Make a well in the centre of the flour. Add the yeast. Stir the yeast and start mixing the flour... Add the milk little at a time to make a soft dough. Add 1 tbsp oil, Knead the dough for 10 minutes. Give the dough a round shape. Drizzel some oil on top of the dough, cover and keep it for 10 hours.Grease a round baking tin. Gently press the dough in the round tin. Gently poke the top with finger tips. Keep it for 30 minutes in the tin.  Add olives, coriander and tomatoes on the top for garnishing. Drizzel olive oil on top. Bake it in a pre heated oven at 180 degrees celcius for 30 minutes or till brown on top.Cool the bread loaf a bit and remove it from the tray. Cool it completely before cutting.... Give at least 3 hours to cool down before cutting.

P.S. Minced garlic, spring onions, chillies, dry herbs can be added while kneading the bread...

Saturday, 19 September 2015

Bottle Gourd Savoury Muffins


Bottle Gourd Savoury Muffins

This is my winning recipe in a contest conducted by Mumbai Chapter Indian Food Freak.... 

Ingredients
4 Eggs
1 cup Grated Bottle Gourd along with the skin
1 small Onion minced
2 Green chillies minced
1/4 tsp Ginger grated
1/4 tsp Garlic grated
1/4 cup +  2 tbsp Whole wheat
1/2 tsp Baking Powder
1 tsp Olive oil
1/2 tsp Pepper powder
Salt to taste

Method
Take the eggs. Very gently with a metal skewer, prick one end of the egg and make a hole. Take a mixing bowl, pour out the yolk and the egg whites in the mixing bowl and wash the egg shells very gently. Remove the water out and keep it under the fan to dry. Mean while add all the above ingredients in the mixing bowl except 2 tbsp flour. Mix it well. The batter has to be thick dropping consistency.  If required add 2 tbsp flour. Take a 6 cavity cupcake mould. Take a piece of foil paper and adjust the foil in the cup cake cavity, so that the egg shell can sit well. 


Repeat the process for other cavities also. Spray the inner side of the egg shells with oil. Pour the batter in the egg shell filling 2/3 of the egg shell. The remaining batter can be poured into the greased cup cake cavities or turned into an egg Paratha. Bake the muffins at 160 degrees celcius for 35 to 40 minutes. To check insert a tooth pick. If the tooth pick comes out clean then the muffins are done. 


Remove it from the oven and cool the muffins before peeling the egg shell out. Enjoy the Bottle Gourd Savoury Muffins with Tea... The remaining batter can be used in making cup cake muffins and parathas. 

   




Thandai Chocolate

Thandai Chocolate
Ingredients
250 grams of White chocolate compound
Some candy colours of your choice
Ingredients for Thandai powder
10 Almonds
10 Pistachios
2 tbsp  Melon Seeds
8 Rose Petals
1/4 tsp Poppy Seeds
2 Green Cardamom
4 Peppercorns
1/2 tsp Fennel Seeds
1/2 tsp Rose Essences
Few strands of Saffron
Method
Grind all the ingredients together and keep aside. Take white chocolate and melt it. Temperature of the White chocolate should be 100 – 110° F (37 – 43° C). Be very careful as the high milk and sugar content in white chocolate will cause it to burn easily.
Add the powder to the melted chocolate . Mix it. Add colours to the mould and fill the moulds with chocolate . Keep it in the fridge till it sets.
The Thandai powder can be used in the milk adding sugar to it to make Thandai drink...

Thursday, 17 September 2015

Fried Modak Stuffed with Bottle Gourd and Mava stuffing.......

Modaks have a special significance during Ganesh festival,  as it is believed to be the favourite food Lord Ganesha, due to which he is called moniker modakapriya (the one who likes modak) in Sanskrit. During Ganesh Chathurthi the deity is offered with Modak and distributed as Prasad..  Modaks are made with rice flour and jaggary coconut stuffing  which are steamed.  Innovative recipes for modaks have also been created like chocolate modak, motichoor modak, cake modak....




Fried Modak Stuffed with Bottle Gourd  and Mava stuffing.......
For the Stuffing
Ingredients
3 cups  Bottle gourd grated along with the skin
1/2 cup Mava
1 cup Milk
1/2 cup Condensed milk
5 tbsp or More Sugar according to the sweetness required
1/4 tsp Cardomon powder
Pinch of Salt
1 tbsp Almond flakes
1 tbsp Raisin
1 tbsp Broken Cashew nuts
1 tbsp Ghee

Method
Take a wok. Add grated bottle gourd, cover and cook till the juices of the bottle gourd reduces. Mean while in another pot mix 1/4 cup Mava , milk, condensed milk, sugar and salt. Let it boil and then let it simmer on low flame for 5 minutes. Add the bottle gourd in the milk. On a low flame cook the bottle gourd stirring it occasionally till the bottle gourd has incoperated well with the other ingredients. Add raisins, broken cashew nuts, Almond flakes, Cardomon powder, remaining Mava and ghee. Cook for another 10 minutes. Keep it aside.


For the dough
2 cups All purpose flour OR 1 cup APF and 1 cup Whole wheat
1 tbsp Ghee
Salt to taste

Method
Mix flour and salt. Add ghee and mix the flour well. Add water as required and knead the flour to get a semi soft dough. Keep it covered for 15 minutes.


For the Modak
Dough
Stuffing
Oil for frying

Method
Make equal portion of the dough. Take a portion of the dough and roll it into a 2 inch circle. Add one spoon of the stuffing. With the help of the fingers curl up the edges of the dough. Gently get the edges together and close the edges. Take oil for frying in a wok. Heat the oil. Fry the modaks till brown in colour from all the sides.

Pizza Cake

Pizza Cake


For Pizza Dough
Ingredients
2 cups All purpose flour
Salt to taste
2 tsp Dry Yeast
1 tsp  Sugar
1/4 cup Lukewarm Water
2 tbsp Olive oil

Method
Take a mixing bowl. Mix Flour and Salt. Take Lukewarm water. Add sugar and yeast. Let it rise. Add the yeast water and extra water little at a time to make a dough. Knead the dough for 10 minutes. Add 1 tbsp oil and stretch the dough while kneading. Apply oil on the dough and let it rise double in size. Punch the dough and let it rest for 30 minutes.

For the filling and topping
Ingredients
1 small Onion
1 small Tomatoes
4 Mushrooms
Few cubes of each Green, Yellow and Red Capsicum
(All the vegetables cut into medium sized cubes)
1/4 cup or More Chicken sausages, Cooked Minced meat, Pepporoni, Cooked/ Boiled/ Roasted Boneless Chicken medium size cubes - Any Meat (Optional)
Dry Oregano and Chilli flakes (optional)

Method
Add all the ingredients for the filling and topping in a chopper and mince all the ingredients together.

Pizza Cake
Ingredients
Pizza dough
1/4 cup Pizza Sauce
Vegetable and meat mince
1/4 Cup grated Mozzarella, Cheddar and Processed Cheese. Equal portion of Mozzarella, Cheddar and Processed cheese to be taken.

Method
Mix all the above ingredients except the bread dough. Grease a square 7 inches Spring Form Pan.Take the bread dough. Flatten the dough. Take 4 tbsp of the vegetable and meat mince, add it in the centre of the dough. Take the edges of the dough and close the filling. Place the dough on the baking tin, close end facing down wards. Let the dough rise. Add the rest of the vegetable and meat mince on the top of the dough. Bake at 160 degrees for 40 minutes till the cheese has melted and the bread has cooked in an preheated oven. Let it cool and then take the bread out from the pan.  Cut into pieces and serve.

Tuesday, 15 September 2015

Healthy Tikki Burger

Who said Burgers are not Healthy... Here is my recipe of Healthy Tikki Burger right from the  scratch...



Healthy Tikki Burger
Ingredients 
6 Multi Grain Buns
6  Veg OR Fish Tikki 
Avocado Yogurt Dip
1 Onion Sliced
1 Tomato Sliced
1 Cucumber or Zucchini  Thin Slices lengthwise
1 Carrot Thin Slices lengthwise 
Lettuce Leaves 
Cheese slices (optional)

Method
Cut the buns into half. Take the lower portion of the bun. Add lettuce leaf, cumcumber, carrot, fish Tikki, Avocado yogurt dip, onion slice, tomato slice and cheese slice. Cover it with the top portion of the bun... Ready to enjoy the healthy treat...

Multi grain Buns
Ingredients
3 cups All purpose flour
1/2 cup Whole wheat flour
1/4 cup Soya flour
1/4 cup Amarnath flour
1/4 cup Nachni flour
1/4 cup Jowari flour
1/4 cup Bajri flour
1 1/2 tbsp Dry Yeast
2 tbsp Sugar
1/2 cup Lukewarm water
1 1/2 tbsp Olive oil
Salt to taste
Milk wash + Butter wash

Method
Take a cup. Add the sugar, yeast and Luke warm water, let it rise. Take a mixing bowl. Add all types of flours and salt. Mix it. Make a well in the centre of the flour. Add the yeast. Stir the yeast and start mixing the flour... Add the water little at a time to make a soft dough. Add 1 tbsp oil, Knead the dough for 10 minutes. Drizzel some oil on top of the dough, cover and keep for rising double in size. Punch the dough and knead it again for sometime. Divide the dough into equal proportions. Grease the baking tray.  Rub some oil on the palms. Take one portion of the dough. Roll the dough giving it a round shape. Place each buns on the baking tray at some distance. Spray with water and cover with soft Malmal cloth till it rises double in size. Brush it with milk + butter wash. Bake it in a pre heated oven at 180 degrees celcius for 25 minutes or till brown on top. Optional brush butter on top. Cool the buns a bit and remove it from the tray.


Fish Tikki
Ingredients
750 grams Bassa fish boiled and mashed
4 Midium Potatoes cut into half, boiled
1 Onion chopped
2 Green chillies chopped
1 tsp  Ginger grated
1 tsp Garlic grated
Salt to taste
1/2 tsp Pepper powder
1/2 Cumin powder
1 pinch Nutmeg powder
2 pinch Cinnamon powder
2 pinch Clove powder
1/4 tsp Lime juice
1 Egg yolk
1 tbsp Parsley chopped
2 tbsp Oil

Method
Take a wok. Add 1 tbsp oil. Add onion, chillies, ginger and garlic. Sauté it for few minutes till the onions becomes translucent. Add the fish, salt, pepper, nutmeg, cinnamon, cloves, cumin powder and lime juice. Mix it and stir for 2 minutes. Add the potatoes and mash it along with the fish. Switch off the gas. Add parsley leaves and egg yolk. Mix it well. Let the mixture cool. Apply oil on the palms. Make equal portion of the mixture. Take one portion and make a ball. Flatten the ball. Repeat the same process with the rest of the Tikkis. Take a grill pan. Drizzel some oil. Grill the Tikkis until brown from both the side. Serve hot.

Veg Tikki
Ingredients
1 Cup Soya mince boiled and water squeezed out
1/2 Cup Cottage cheese / Paneer Mashed
1/4 Cup Mix Veg finely Minced ( Carrot, Capsicum, grated beetroot and Few peas)
4 Medium Potatoes cut into half, boiled
1 Onion chopped
2 Green chillies chopped
1 tsp  Ginger grated
1 tsp Garlic grated
Salt to taste
1/2 tsp Pepper powder
1/2 Cumin powder
2 pinch Cinnamon powder
2 pinch Clove powder
1/4 tsp Lime juice
1 tbsp Parsley chopped
2 tbsp Oil

Method
Take a wok. Add 1 tbsp oil. Add onion, chillies, ginger and garlic. Sauté it for few minutes till the onions becomes translucent. Add the paneer, soya kheema,vegetables, salt, pepper, cinnamon, cloves, cumin powder and lime juice. Mix it and stir for 2 minutes. Add the potatoes and mash it along with the vegetable mixture. Switch off the gas. Add parsley leaves. Mix it well. Let the mixture cool. Apply oil on the palms. Make equal portion of the mixture. Take one portion and make a ball. Flatten the ball. Repeat the same process with the rest of the Tikkis. Take a grill pan. Drizzel some oil. Grill the Tikkis until brown from both the side. Serve hot.


Avacado Yogurt Dip
Ingredients
1 Avocado chopped
1/2 cup Hung Yogurt
1 Green Chilli
4 Garlic cloves
1 Dry Red Chilli
1/2 tsp Lime juice
1 tsp Olive Oil
Salt to taste
Dry Oregano and Chilli flakes seasoning

Method
Add all the above ingredients in the blender except for the Dry Oregano and Chilli flakes seasoning. Blend the ingredients into a smooth paste. Season with Dry Oregano and Chilli flakes.


Sundae Ice cream - Vanilla Icecream, Choco Cake Ice cream and Strawberry Ice cream..

How about a Sundae Ice cream on a Sunday Afternoon.... With home made Choco cake Icecream with Cashew nut and Strawberry Ice cream....

Sundae Ice cream

Basic Vanilla  Icecream
Ingredients
1 cup Whipping cream
1/2 cup Fresh cream
1/2 cup Condensed Milk
1/2 tsp Vanilla essence

Method
Take a mixing bowl. Take whipping cream. Beat the cream.  Add vanilla essence and cream. Beat it till soft peakes come. Mix the condensed milk in the cream and fold it gently. Pour the cream in a air-tight container. Cover the cream with wax paper and then put in the lid. Freeze it overnight.

**For Choco cake Icecream with nuts
Ingredients
1/4 cup Chocolate cake crumbs
1 tbsp Broken Cashewnuts
Method
Follow the basic Vanilla recipe. Before folding the cream, along with  condensed milk, add the cake crumbs with nut. Then follow the same process till the end.

** For Strawberry Icecream
Ingredients
2 tbsp Strawberry crush
1 tsp Strawberry essence
Few drops of pink colour
Method
Follow the basic Vanilla ice-cream recipe. While folding the condensed milk, add the above ingredients and then fold it. Follow the same process till end.
P.S. Chop the strawberry from the crush in to small pieces and then add in the cream.

** For Sundae
Ingredients
2 Scoops of Choco cake Ice cream
2 Scoops of Strawberry Ice cream
1 Banana slit length wise
1 tbsp Broken Cashew nut
1 Cherry cut in to half
Chocolate chips
1 Waffer Biscuit

Method
Decorate the Sundae platter as you please and Enjoy!!

Sunday, 13 September 2015

Methi Aloo Gosht Achari

Methi Aloo Gosht Achari
For the paste
Ingredients
1 Onion chopped
1 Tomato chopped
4 Garlic cloves
2 Green Chillies
1/2 tsp Turmeric powder
1/2 tsp Cumin seeds
1 tsp Coriander seeds
1/2 tsp Fennel seeds
1/4 tsp Fenugreek seeds
1/2 tsp Mustard seeds
1/2 tsp Garam Masala powder
Salt to taste

Method
Grind all the above ingredients into paste.

For Cooking the Mutton
Ingredients
750 grams Mutton cubes
1 small Onion chopped
1 Tomato chopped
1 Cup Fenugreek leaves Chopped
2 Potatoes cut into big cubes
6 Garlic chopped
3 Kashmiri Red chilli cut into pieces
Masala Paste
4 tbsp Mustard Oil
1/2 tsp Kasturi methi Roasted

Method
Take a pressure cooker. Add oil and heat it till the smoking point. Lower the flame. Add garlic and red chillies. Sauté it for 2 minutes. Add the onion. Sauté it till the chopped onion is translucent. Add the mutton pieces. Sauté the mutton for 5 minutes. Add the methi leaves and the paste. Sauté and cook the mutton for 10 minutes. Add the tomato and potatoes. Stir it and cook for 20 minutes, stirring it occasionally till the water has dried up and the oil starts to separate from the masala. Add 2 cup water. Close the lid and give 4 whistle or till the mutton has cooked. Sprinkle roasted Kasturi methi and serve with hot parathas.

Saturday, 12 September 2015

Crispy Sabudana /Sago Dosa

Crispy Sabudana /Sago Dosa
Ingredients
2 Cups of Sago soaked in 2 cups of water overnight
2 Green chillies chopped
1 Tomato finely chopped
1 big Potato peeled and grated
1 tbsp Coriander chopped
1/2 tsp Cumin seeds
Salt to taste
Ghee

Method
Take a pot add 4 cups of water, add salt. Let it boil. Add the sago. On a low flame stir the sago and cook it for 5 minutes or till it becomes into a thick batter. Take it off the flame. Let it cool a bit. Add the rest of the ingredients except ghee. Mix it. Add water if required as the batter tends to become thicker. Take a flat skillet. Add 2 ladle of the batter. Spread it on the skillet. Add a tsp of ghee. Cook on low flame till it becomes crispy. Serve it with green chutney.

Omelette Roll

Husband wanted Omelette for Breakfast.... Oh no Omelette.....I thought in my mind... I had something fancy  cooking in my head for break fast. But realised that there is no time for preparation too.  Then how about Omelette Roll? Omelette with a make over 😜

Omelette Roll
Ingredients
4 Eggs
1 onion minced
2 Green chilli minced
2 tbsp mix vegetables  (Capsicum any colour,  carrot, mushrooms, Cabbage what ever is available )
Salt to taste
1/4 tsp Pepper powder
Oil
Method
Beat the egg with a beater. Add salt and pepper powder. Mix it. In a bowl mix chillies, mix vegetables and onion. Add 1 tbsp  oil in the skillet. Pour the 1/4 cup of the beaten egg batter. Spread the batter. Sprinkle some vegetable mix. On a low flame cook the egg till it sets.  Once done roll from one side till half. Take the Omelette to one corner of the skillet. Pour 1/4 of  the batter. Sprinkle some more minced vegetables.  Let it cook. Then roll the remaining Omelette. Repeat the process till the egg batter is over. Cool the Omelette roll  a bit. Slice it. Serve it with sauce.
P.S. Minced meat, leafy vegetable, sausages can be also added...

Vegetarian Omelette Roll
Ingredients
1 cup Besan / Chickpeas flour
1 onion minced
2 Green chilli minced
2 tbsp mix vegetables  (Capsicum any colour,  carrot, mushrooms, Cabbage what ever is available )
Salt to taste
1/4 tsp Pepper powder
1/4 tsp Soda bicarbonate
1/4 tsp Turmeric powder
1/4 tsp  Cumin powder
Oil
Method
Take the chick peas flour, add salt, pepper, cumin powder, soda bicarbonate  and turmeric powder. Mix it. Add water accordingly to make a batter. In a bowl mix chillies, mix vegetables and onion. Add 1 tbsp  oil in the skillet. Pour the 1/4 cup of the batter. Spread the batter. Sprinkle some vegetable mix. On a low flame cook the batter till it sets.  Once done roll from one side till half. Take the Omelette to one corner of the skillet. Add more oil. Pour 1/4 of  the batter. Sprinkle some more minced vegetables.  Let it cook. Then roll the remaining Omelette. Repeat the process till the batter is over. Cool the Omelette roll  a bit. Slice it. Serve it with sauce and Chutney.
P.S. Leafy vegetables and cottage cheese can be added.

Pizza Overloaded....

Pizza Overloaded....

Pizza Dough

Ingredients
500 grams All purpose flour
Salt to taste
1 tbsp Dry Yeast
1 tbsp Sugar
1/4 cup Lukewarm Water
2 tbsp Olive oil

Method
Take a mixing bowl. Mix Flour and Salt. Take Lukewarm water. Add sugar and yeast. Let it rise. Add the yeast water and extra water little at a time to make a dough. Knead the dough for 10 minutes. Add 1 tbsp oil and stretch the dough while kneading. Apply oil on the dough and let it rise double in size. Punch the dough and make equal portion of the dough, size of a big lemon. Let it rest for 30 minutes.

For A Quick Spicy Pizza Sauce

Ingredients
6 Ripe Tomatoes cut in to big cubes and seeds removed
4 Dry Red chillies
6 Garlic cloves peeled
Salt to taste
1 tbsp Sugar
6 Basil leaves
1 cup Tomato purée
1 tbsp Olive oil

Method
Take all the above ingredients except tomato purée and Coarsely grind the tomatoes into paste. Take a pan. Add the tomato paste and purée with 1/2 cup of water and let it simmer on low flame till the sauce reduces a bit and becomes thick and all the ingredients has incorporated well. Switch of the flame and keep it aside.

For the Pizza Filling

Ingredients
Pizza dough
2 Onion
3 Tomatoes
1 packet Mushrooms
1 of each Green, Yellow and Red Capsicum
(All the vegetables cut into medium sized cubes)
Pizza Sauce
2 tbsp Black Olives sliced
2 Cup or more grated Mozzarella, Cheddar and Processed Cheese. Equal portion of Mozzarella, Cheddar and Processed cheese to be taken.
1 cup or More Chicken sausages, Cooked Minced meat, Pepporoni, Cooked/ Boiled/ Roasted Boneless Chicken medium size cubes - Any Meat (Optional)
Dry Oregano and Chilli flakes (optional)

Method
Take one portion of the dough and roll it around 6 inch in circle.
To make it more cheesy.... Add grated cheese as stuffing in the dough and then roll the dough out..... OR....... Roll out 2 circles. Add and spread cheese spread or add cheese slices on one dough circle, cover the cheese spread or cheese slices  with another dough circle. Seal the edges.
Grease the baking tray. Keep the pizza based in the baking tray. With a help of a fork poke few time on the dough. Add and spread the pizza sauce on the dough. Then add the grated  cheese. Then add the vegetables, Olives and meat one by one. Add the cheese again and bake at 180 degrees for 15 to 20 minutes till the cheese has melted and the pizza bread has cooked in an preheated oven. Serve hot with chilli flakes and dry oregano (Optional)

Wednesday, 9 September 2015

Chicken Kabab with Spinach - Tomato Chutney

Chicken Kabab with Spinach - Tomato Chutney

Simple and quick Chicken Kababs to go with healthy  Green leafy chutney.

Chicken Kabab
Ingredients
250 grams Boneless Chicken cut into pieces
1 small Onion minced
2 Green Chillies
4 Garlic Cloves
2 tbsp Coriander Leaves
1 tsp Lime Juice
Salt to taste
1/2 tsp Garam Masala powder
1 tsp Roasted Cumin seeds
2 tbsp Roasted Chana Dal
1 tbsp Oil

Method
Take a grinder, add chicken pieces, green chillies, garlic cloves, coriander leaves, salt, lime juice, roasted Chana dal, Garam masala and roasted cumin seeds. Coarsely grind the chicken pieces. Add the onion and churn it once more. The chicken paste will bind well and form a dough. Take bamboo skewer. Soak it in water for 2 minutes. Take water in a bowl. Dip the palms in water. Take a big lemon size chicken mince ball. Take a bamboo skewer. Insert the bamboo skewer in the chicken mince ball. Holding the skewer with one hand, press the chicken mince ball and spread the chicken mince ball on the skewer. Drizzle oil on the Kababs. Grill the kababs on the gas on medium flame till  brown in colour from all the sides. Serve it with salad and spinach and tomato chutney.

Spinach and Tomato Chutney
Ingredients
1/2 cup chopped Spinach
1 Tomato chopped
2 Garlic cloves
1 tbsp Roasted Chana dal
1/2 tsp Lime juice
Salt to taste.

Method
Grind all the above ingredients into a paste to make chutney.

Healthy Paya Soup

Healthy Paya Soup
Ingredients
6 pieces of Paya
2 Tomatoes chopped
1 big Onion chopped
3 Garlic cloves chopped
1/2 cup Spinach chopped
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
1/2 tsp Pepper powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam Masala powder
Salt to taste
1 tbsp Lime juice
2 tbsp Coriander Leaves for Garnishing

Method
Take a big pressure cooker. Add all the ingredients except lime juice and coriander leaves. Add 8 cups of water. Pressure cook it on slow flame. Give 10 to 12 whistles... Let the pressure release and simmer for 15 minutes on or more till the payas  are tender on slow flame. Add lime juice and coriander leaves... Serve it hot with Pav.

Monday, 7 September 2015

Su's Food Venture - Cup Cake Eco Friendly Ganesh....

Cup Cake Eco Friendly Ganesh.... #cupcakesganesha 


3000 cupcakes were made by 100 Mumbai Home Bakers to make Eco friendly cupcake Ganesha. The cup cakes were later  distributed among the underprivileged children. This was the brainchild of Rintu Kalyani Rathod, and was executed by the Food Army team, who had made Chocolate Ganesha last year which was dissolved in milk and distributed among the underprivileged children. There were many volunteers who in many ways opted to help in this noble cause. Some of the volunteers provided the raw materials in terms of chocolates, sprinklers, food colours.... Some of them made Ganache. Some of the volunteers opted to pickup cupcakes for different destinations and get it to the venue. Some came to help at the venue a day before and on the day of the event too. 


The cupcake Ganesh  was open to the public on Sunday 6th September 2015 from 10 am to 6 pm at Ramkrishna Mission Khar. This event was inaugurated by the Ramkrishna Mission Sawmiji, Swami Sarvalokananda Ji. There was a blood donation camp put up at the venue. 


The day was packed with activities for the volunteers. The volunteers packed around 300 gift bags and food boxes during the afternoon break to give away to the underprivileged children.



Photo Coutersy - Anupama Porohit

 Some of the B.M.C school children were invited at the venue. There was magic show put up for the children in the evening.


 The public began to pour in for the darshan. No one went back empty handed, Prasad was distributed to all the devotes. The atmosphere was filled with devoutness.

Photo Coutersy - Anupama Porohit

After the magic show,  Aarti was conducted by one of the Bramhachari Maharaj from Ramkrishna Mission. 

Photo Courtesy - Anupam Porohit

This was followed by Visarjan. The event came to an end by distributing books, bags, water bottles, eatables and cupcakes to the children. 

Photo Courtesy - Anupama Porohit 

Later on the extra cupcakes were distributed to other underprivileged schools and other poor children.
This experience left me in high spirits..