Thursday 14 December 2023
Apple - Beetroot Jam
Wednesday 22 December 2021
Apple and Beetroot Spread
Ingredients
1 1/2 kg Apples peeled and cut into pieces
2 Oranges cut and seeds removed
1 Beetroot peeled and cut into small star shape
Some Mint leaves
1/2 tsp Grated Ginger
Sugar equal quantity as the pulp got from the apples
1/2 tsp Salt
1 Stick Cinnamon
1 Star Anise
Method
Boil the Beetroot stars with a tbsp sugar and little water for 5 minutes, discard the juice and keep the Beetroot stars aside.
Take the Apple pieces and Oranges… blend them into a pulp. Strain the pulp through a strainer. Take a pot, add the pulp, salt, sugar, cinnamon and star anise.. let the ingredients simmer and cook until it reduces. Stir occasionally. To check, take a small plate, pour few drops of the spread. The spread shouldn’t be runny. Once done, switch of the flame.. add the grated ginger, Beetroot stars and mint leaves.. stir.. while warm, pour the spread in a glass jar. Let it cool, then close the lid, this stay good in the fridge for about 8 months..
Friday 11 September 2020
Achari Veggi Garlicky Mayonnaise Dip
Achari Veggi Garlicky Mayonnaise Dip
This dip can be enjoyed with any chips / Nachos or fries... served as starters. This is a tangy and a creamy dip, it’s very delicious. This dip can be kept in the fridge for 2 to 3 days.Ingredients2 tbsp Carrot grated2 tbsp Beetroot gratedFew Coriander leaves chopped1/2 cup Garlicky Mayonnaise or Plain Mayonnaise with crushed Garlic added1/4 cup Hung Curd1 tbsp Any spicy Pickle Oil along with the masalaRock Salt to tastePacket of Cheese Nachos / Nachos / Fries / ChipsMethodTake a mixing bowl, take garlicky mayonnaise, add the carrot, beetroot, spicy Pickle Oil, curd and Salt. Mix all the ingredients together well. Transfer the dip into a serving bowl and sprinkle little chopped Coriander leaves on the dip. Serve the dip with Nachos, Chips, Fries etc .
Thursday 14 May 2020
Raw Mango Jam
Saturday 23 June 2018
Fried Whole Pomfret served with Steamed Vegetables and Creamy MangoGarlic Sauce....
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1 cup Ripe Mango Pulp
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Juice of one Lime
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5 Garlic Cloves
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1/2 tsp Roasted Cumin seeds
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1/2 tsp Chilli Flakes
-
Salt to taste
-
1 tbsp Sugar
-
1/4 cup Grapeseed Oil or Olive Oil
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8 medium size Pomfrets
-
2 tbsp Lime Juice
-
Salt to taste
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1/2 cup All Purpose Flour
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1/2 cup Oil
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Pan fried Pomfrets
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Creamy Mango Garlic Sauce
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Steamed Vegetables (Cut into long thick strips and steamed and toss it with a cube of Butter, Salt and Pepper - Carrots, French Beans and Potatoes)
- Parsley or Cilantro chopped
- Slice of Lime
Sunday 25 March 2018
Red Chilli Pepper - Garlic Jam
Sunday 8 January 2017
Orange and Beetroot Jam...
Tuesday 28 June 2016
Yogurt Cheesy Mint Sauce
Wednesday 9 March 2016
Peri Peri Grilled Chicken Sizzler servered with Sautéed Mushroom PeriPeri Rice, Stirred Fried Veggies and Mashed Potatoes.....
Thursday 11 February 2016
Spicy Pumpkin Orange Jam
Spicy Pumpkin Orange Jam
Ingredients
1 big bowl or 1/2 kg of Pumpkin peeled, deseeded and cut in to thin slices
Juice of 2 Oranges
Juice of 2 Lime
1 tbsp Ginger juice
1 stick Cinnamon
1 Star Anise
2 Pinch of Nutmeg
1/4 tsp Chilli flakes
Pinch of Salt
3 cups Sugar
2 cups of Water
Method
Add the pumpkin and water into a large pot. Cook the pumpkin on high flame until the pumpkin slices are soft, mushy and the water has almost evaporated. Add the sugar, orange juice, lime juice, ginger juice, cinnamon, star anise, nutmeg, salt and chilli flakes. Cook on low flame on a large burner, stirring it occasionally in the beginning and then continuously as the jam begins to thicken and reaches the setting point. To check, take water in a small plate, add a droplet of the jam, if the droplet settles in one place and does not spread then it is done. Remove the pot from the heat. Take the clean glass jar. It has to be completely dry. While it is still warm, pour into the jar. It can be preserved upto 2 months.
Sunday 10 January 2016
Chilli Cauliflower Bread Sticks with Marinara sauce
Chilli Cauliflower Bread Sticks with Marinara sauce
Ingredients
1 big size cauliflower, cut into small florets and minced
1 tsp Pickled Red Chill sliced or Green chillies chopped
1 tsp Italian seasoning
1/2 tsp Pepper powder
Salt to taste
3 Egg whites beaten
1/2 cup + 1 cup Mozzarella cheese
Method
Cook the minced florets in a pan till tender. Remove cooked cauliflower from pan and cool it . Place the cooked cauliflower in a towel and holding by the ends, squeeze the liquid out of the cauliflower. No water should remain.Transfer the cauliflower to a mixing bowl along with 1/2 cup cheese, italian seasoning, chilli, pepper and salt and mix it well. Gently fold in the egg whites. Transfer the cauliflower mixture into the baking tray lined with parchment paper. Bake for 20 minutes, at 200 degrees celcius in a preheated oven. Remove from the oven and top with remaining 1cup cheese. Bake for another 5 minutes or until cheese turns golden brown. Cool it. Cut it into breadsticks and serve hot with marinara sauce.
Marinara Sauce
Ingredients
2 cups of Tomato seeded and diced
2 onions chopped
1 garlic clove minced
1/4 tsp of each dry Oregano and Basil
Salt to taste
1/4 tsp Pepper powder
1/2 tsp Sugar
2 tbsp Olive oil
Method
Heat oil in a saucepan. Add onions and garlic and sauté until translucent. Add tomatoes, oregano, sugar and basil and simmer until thickened, stirring occasionally. Season with salt and pepper. Cool it. Add the sauce in the blender.. Blend it until it becomes into a puree. Add it back in to the saucepan and simmer for 2 minutes. It is ready to be served...
Saturday 17 October 2015
Mix Fruit Spread
Mix Fruit Spread
Here it is, a very healthy Fruit spread....
Ingredients
2 ripe Plums chopped
1 cup Pineapple chopped
1 Apple chopped
1 cup Red Grapes seed removed
Few dry Cranberry
2 tbsp Honey or more as per the sweetness required.
P.S. It can be kept only for 2 to 3 days.
Method
Take all the fruits and blend it in a blender. Add1/2 cup water. Take a pot, add the fruit juice into the pot, on a low flame, stir the juice occasionally. Let it simmer till the juices reduces to 1/2 the quantity , add the cranberries and the honey. Cook and further reduce the juices till all the juices and the pulp of the fruit combines very well. Serve with toast.
Tuesday 6 October 2015
Mujaddara Arabic Lentil Rice with Brown Onions served with Laban
Mujaddara is a Arabic Lentil Rice very similar to our Indian Masoor Palau and it is served with Laban again very similar to Indian Raita. I have used very less oil and cooked this in a cooker, but this can be cooked in a pot.
Mujaddara Arabic Lentil Rice with Brown Onions
Ingredients
1 cup Brown Lentil
1 cup Basmati Rice
2 Big Size Onions sliced
4 Garlic Cloves minced
1 stick Cinnamon
1 Green Cardomon
2 Cloves
1/2 tsp Cumin seeds
1 tsp Cumin powder
1/2 tsp Pepper powder
Rock salt to taste
1/2 tsp Olive Oil
Olive oil spray
Method
Take the Rice and the Lentil separately wash it and soak it for 30 minutes. Take a cooker add 1 1/2 cup water, the lentil and some salt to taste and give just 2 whistles. The lentil should cook at the same time should not be mashy. After the pressure releases remove the lentils and drain the water out.
Keep it aside. Take the same pressure cooker, add 1/2 tsp oil, heat it up. Add the cumin seeds, cloves, cardomon and cinnamon. Let it crackle. Add the garlic and 1/4 of the sliced onions. Sauté it till the onions changes it's colour. Remove the water from the rice. Add the rice in the cooker. Stir the rice for 2 minutes, add 2 cups of water, salt to taste, cumin powder and pepper powder, close the lid and give just one whistle. Let the pressure release, open the cooker and add the cooked lentils. Very gently mix the rice with the lentil. Now just cover and cook till the rice is done. Now take the remaining onions, and spread them on a oil sprayed baking tin. Spray oil on the onions too. In a pre heated oven at 200 degrees Celsius brown the sliced onions for 10 minutes. Take it out from the oven and stir the onions once, put it back in the oven for another 10 minutes.. Repeat the process till golden brown in colour.
OR
Take a non stick pan, spray the oil and sauté the onions on a low flame until brown in colour, if required then spray oil once more in between the process.
Put the Mujaddara into a serving dish and spread the brown onions on the top. Serve with Yogurt Cucumber Salad called Laban.
Cucumber Laban
Ingredients
2 cups Curd made from skimmed Milk
2 cups Cucumber Grated
1 Garlic cloves grated
1/4 tsp Lime juice
1/4 tsp Pepper powder
Rock Salt to taste
1/2 tsp Dried Mint
Method
Take a mixing bowl, add curd, salt, pepper powder and lime juice. Whisk the curd well. Add the cucumber and garlic and whisk it again. Add the dried mint from top and serve it with the Rice.
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 15 September 2015
Healthy Tikki Burger
Who said Burgers are not Healthy... Here is my recipe of Healthy Tikki Burger right from the scratch...
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.
Saturday 12 September 2015
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)
Tuesday 11 August 2015
Guava and Pineapple Jam
Guava and Pineapple Jam
Ingredients
3 ripe Guava peeled and chopped
2 cups Pineapple chopped
1 lemon juice for jam
1/2 salt
Sugar as per the quantity of the fruit plup for the jam
Method
Blend the fruits in the blender and strain the liquid in a strainer till most of the pulp is collected in a vessel..... Add sugar according to the quantity of the pulp, salt and lime juice. Keep the vessel on medium flame and stirring occasionally. Remove the lather that forms on top of the liquid while boiling. As the pulp reduces to test if the jam is ready.... Take water in a small container. Drop a droplet. If the drop does not spread then the jam is ready. Store the jam in a glass jar.......
Friday 24 July 2015
Shezwan Sauce and Shezwan Paneer sandwich
Shezwan sauce
Ingredients:
10-12 Red chillies
10-15 medium sized Garlic pods
3 tbsp finely chopped Garlic
1 tbsp finely chopped Ginger
1 tbsp finely chopped Celery
3tbsp Tomato Sauce
1 tsp Soya Sauce
1 tbsp Vinegar
1/2 tsp sugar
1/2 tsp Pepper powder
Salt to taste
2-3 tbsp Oil
Method:
Cut and soak the red chillies in warm water for an hour. Grind the soaked red chillies and garlic pods together to a fine paste. Heat the oil in a pan and add finely chopped garlic and sauté it nicely for a minute. Add finely chopped ginger and celery and saute it for some time.
Add tomato sauce, ground red chilli and garlic paste and cook it well till the oil leaves it's edges. Add vinegar, soya sauce, sugar, pepper powder and salt and mix nicely and let it simmer for another 2-3 minutes on a slow flame. Cool the sauce and store it in an air tight container in refrigerator. You can easily keep it for a week or 2.
Shezwan Paneer sandwich
Ingredients for the filling
Paneer - 250 grams
1 onion chopped
3 tbsp chopped garlic
1 tbsp green chilli chopped
Salt to taste
Handful of chopped spring onions
2 tbsp chopped capsicum
1 tbsp Corn (optional)
2tbsp Shezwan sauce
1 tbsp oil
Method
Mash the paneer and keep it aside. Take oil in a pan and heat it up.
Now add chopped garlic and saute it for few minutes. Add chopped onions, chillies and capsicum corn (optional). Saute for few more minutes till light brown. Add salt to taste (as the sauce also has salt).Add Shezwan sauce and mashed Paneer. Mix it well with the sauce and cook it for some time on slow flame. Switch of the gas and add chopped spring onions. The filling is ready for the sandwich.
For making the sandwich you will need a packet of bread , Shezwan paneer filling and butter.
Method
Add the filling on the bread and apply little butter on the other side of the bread. Take a sandwich toaster and toast the bread. Cut the sandwich and serve it with Shezwan sauce.
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....