Showing posts with label Sauce / Jam / Dips. Show all posts
Showing posts with label Sauce / Jam / Dips. Show all posts

Friday 17 May 2024

Kasundi - Traditional method…

 Kasundi is quintessentially a part of the Bengali cuisine. It’s used in cooking and used as an accompaniment with fried food as dip, salad and starters. Kasundi has a sharp pungent taste.

 Traditionally Kasundi is made with lots of rituals and many restrictions are followed. Earlier only the Bramhins could only make the Kasundi. Made in the month of April ( End April and starting of May,  as the mustard seeds have been harvested and dried in the Sun. Kasundi should be made before the monsoon begins. The mustard seeds and other spices are washed, dried in the Sun and ground into fine powder. Black mustard is used. The water is boiled and reduced into 3/4 quantity. The mustard powder is added into the mud pot along with salt and Turmeric powder. Gradually warm water added and stired well. The Kasundi is made into thin consistency. The Kasundi is stirred very well. Some people add raw mango pieces into the Kasundi. 

In villages people enjoy Kasundi with puffed rice / muri makha, different types of vegetables makha or add the Kasundi in the green vegetables like paat saag / jute leaves. 

Now it is made at home with ease. Apart from traditional Kasundi there are now many ways and ingredients vary while  making the Kasundi. 

Here is a humble try of making the traditional Kasundi at home. It stay for a long time out, but I prefer keeping the Kasundi in the fridge. 

Here I have used Black and Yellow mustard. I have added few Garlic cloves, it’s optional. I have added vinegar so that it stays well for a longer period of time.

Ground Spices for Kasundi 


1 tbsp Cumin seeds 

2 tbsp Coriander seeds 

6 to 8 Pepper corns 

4 Bay leaves 

6 to 7 Dried Chillies 

4 Cloves

3 Green Cardamom 

1 small piece of Cinnamon 


Dry roast all the above ingredients until an aroma releases. Switch off the flame and keep the spices aside until it cools down. 



1 medium size Raw Mango washed, peeled and ground into paste. 

4 Green Chillies (optional)

1 medium piece of Ginger

4 Garlic cloves (optional)

1/2 cup Yellow Mustard seeds 

1 cup Black Mustard seeds

Salt to taste 

2 tsp Turmeric powder 

Ground spices 

1 1/2 liter or more Boiled warm water ( Water has to boil and reduced to 3/4) 

2 tbsp Vinegar (optional)


Wash the black and yellow mustard seeds. Dry the mustard seeds in the sun until it’s completely dried up. 

Take a grinding jar, add the mustard seeds, Grind the mustard seeds into fine powder. Also make a paste of the green chillies, ginger and garlic together. Add the ground spice powder into the mustard powder. Sieve the ingredients together, so that we get a very fine powder of the ingredients ground. Take a mud pot, add the mustard and spice powder into the pot. Add salt and turmeric powder. Mix all the ingredients together. Add the ginger - chilli - garlic paste and mango paste. Now add the warm water gradually into the pot and keep on stirring, so that no lumps should form. Keep stirring, check on salt. Add salt if required. Keep stirring and keep adding warm water until the sauce has a thin consistency. Keep stirring for 10 to 15 minutes as all the ingredients blends together and all the flavours releases. Add the vinegar. Gradually the Kasundi will become a bit thicker later. Cover and leave the Kasundi aside in the mud pot. Next day transfer the Kasundi into the dry clean bottles and keep it in a dry place. Later keep it in the fridge.

Thursday 14 December 2023

Apple - Beetroot Jam

Hola - It’s the happiest season of the year… as Christmas is just around the corner and the true magic of Christmas is  Love, Joy, Togetherness, Kindness and Care…..
Apple plays a significant role during festivals … as is considered to be an image of paradise that symbolises Joy and apples being winter fruit has made its way into so many winter holiday traditions. 
During Christmas,  stockings use to  be filled with apples and oranges, over the time now the stockings are filled with different goodies, but still today the toe of the stocking is filled with an apple or an orange. Apples are given as gifts in Eastern European culture, men have traditionally given girls a decorated apple as a romantic gesture during Yuletide (Christmas time). In China many young people have developed a tradition of giving gift wrapped apple on Christmas Eve as they say in Chinese language the word for Christmas Eve and Apple almost sounds the same meaning Peaceful / Safe night. 
Apples and Honey is a traditional dish served by Ashkenazi Jews on Rosh Hashanah - The Jewish new year. A blessing is said in Hebrew for Sweet New Year. The apple is dipped in honey and eaten. Apples have been a part of the Christmas decoration too. 
- Net source 

So let’s make Apple- Beetroot Jam this Christmas- 
1 1/2 kg Apples boiled 
1 Big Beetroot boiled and grated 
Juice of 2 Oranges or juice of 1 big Lemon 
1 tbsp grated Ginger 
1 tsp Salt
750 grams of Sugar 
2 Star Anise 
1 stick of Cinnamon 

Take the boiled apples, remove the peel,  the core and seeds of the apple, blend the apple and strain the pulp through a wire mesh strainer. Take a heavy bottom pot, add the apple pulp, orange juice or lemon juice, a bottle of water, star anise, cinnamon, ginger and salt. Stir and let the pulp simmer on medium to low flame, stir occasionally. Gradually remove the jam foam that gathers on the top of the liquid. Once done add the beetroot. Continue to simmer the until the liquid has thickened. To test if the jam is ready, place a small spoonful onto a cold plate. Wait for 2 minutes or keep the plate back in the fridge for few minutes, the jam will hold its shape, incase the jam is still runny then continue to cook. Once done cool the 
Jam, while still warm, keep the jam in a clean sterilised glass bottles. This portion makes 6 bottles of jam. This jam is good to pair with bread butter, bacon and ham. The jam stay good for a year when refrigerated. 

Wednesday 22 December 2021

Apple and Beetroot Spread



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


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. 

2 tbsp Carrot grated
2 tbsp Beetroot grated
Few Coriander leaves chopped
1/2 cup Garlicky Mayonnaise or Plain Mayonnaise with crushed Garlic added
1/4 cup Hung Curd 
1 tbsp Any spicy Pickle Oil along with the masala
Rock Salt to taste 
Packet of Cheese Nachos / Nachos / Fries / Chips 

Take 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

I had got a good quantity of Raw mangoes to make various types of pickles... after cutting the mangoes into desired pieces, the seeds of the mangoes and some scraping from the mangoes remained... I was in two minds, either to make raw mango squash or Jam... finally decided on making the Jam... 
Home made Jams are best as no preservatives are used... 2 main ingredients are used Raw mango pulp and sugar... 
There are optional ingredients that can be added to enhance the taste like Cardamom pods, Red Chilli flakes, garlic, Bacon mince etc. 
If you love pork, you must add fried bacon mince or fried bacon pieces into the Raw mango jam and have it with toasted bread... it’s yum... 

Here I had used 15 mango seeds and 1 cup scraping from the raw mango, to which I had added 2 cups of water, 1 tsp of Rock salt, 1 tsp of turmeric powder for the colour and 2 crushed Cardamom, pressure cooked it and strained the pulp through a wire-mesh strainer.

2 cups of Raw Mango pulp 
2 cups of Sugar or more as per the sourness 

Take the raw mango pulp and the sugar in a heavy bottom pot, on a low flame, let the pulp and sugar simmer, and occasionally keep stirring the ingredients. Occasionally keep cleaning the sides of the pot and remove the scum that forms on the top. Once the pulp reduce, thickens up and changes it’s colour, check if the jam is ready, take a small steel plate, keep it in the fridge and cool it. Take the plate and pour 1/4 tsp of the jam, if the jam starts to set then it is done. Cool it a bit. Take a clean glass bottle and pour the jam in the bottle and let it set in the bottle. Enjoy it with bread, roti or paratha.

Saturday 23 June 2018

Fried Whole Pomfret served with Steamed Vegetables and Creamy MangoGarlic Sauce....

This time I wanted to try some quick vedesi khaana for my friend who came over for dinner at my place. This is a wholesome dish and is easy to make. The Creamy Mango Garlic Sauce an be made a day in advance and can be kept in the fridge. 

For the Creamy Mango Garlic Sauce
  • 1 cup Ripe Mango Pulp
  • Juice of one Lime 
  • 5 Garlic Cloves
  • 1/2 tsp Roasted Cumin seeds
  • 1/2 tsp Chilli Flakes
  • Salt to taste
  • 1 tbsp Sugar
  • 1/4 cup Grapeseed Oil or Olive Oil

Add all the above ingredients into a blender. Blend the ingredients until smooth and creamy.

For the Fried Pomfrets
  • 8 medium size Pomfrets
  • 2 tbsp Lime Juice
  • Salt to taste
  • 1/2 cup All Purpose Flour
  • 1/2 cup Oil

Marinate the Pomfrets with salt and lime juice. Keep it aside for 30 minutes. Add little salt into the all purpose flour and mix it. Take some all purpose flour on a plate. Take a fish and coat the fish with all purpose flour. Repeat the process with other fish. Take a pan, add oil. Let the oil heat up. On a medium flame fry the fish until golden brown from both the sides. Remove the fried fish on a paper towel. 

To Assemble the Dish
  • Pan fried Pomfrets
  • Creamy Mango Garlic Sauce
  • 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

Take a serving plate. Place a fried Pomfret on the plate. Add some assorted steamed vegetables on the sides. Drizzle the Creamy Mango Garlic Sauce on the fish, sprinkle some parsley or cilantro leaves and garnish with a slice of lime. Serve it hot. 

Sunday 25 March 2018

Red Chilli Pepper - Garlic Jam

It’s sweet, spicy and tangy. You can enjoy this as spread, marinate or dip. It can be kept in the air tight container for 5 to 6 months.

250 grams Red Chilli Pepper
30 Garlic cloves peeled 
250 grams  Sugar
1/4 tsp Salt
300 ml Vinegar

Cut the red chilli peppers and deseed the chillies but keep some of the seeds. Add the chillies in the chopper or food processor and pulse a few times. Remove the chillies in a bowl. Now add the garlic and mince it. 
Take a pot, add the vinegar and sugar into the pot. Cook until the sugar dissolves and starts to bubble. Add the salt, chillies and garlic. Let it simmer on low medium heat for another 30 minutes or until it thickens up. To check, take a small chilled steel plate kept in the fridge.  Pour a tsp of jam on the cold plate. If it crinkles and holds it is done. If not continue cooking and repeat the test. Once done cool it. Store the Chilli - Garlic Jam into a dry bottle and keep it in the fridge. 

Sunday 8 January 2017

Orange and Beetroot Jam...

Jam and Jelly making is so much fun. More over it is  home made and without any preservatives added. Only we should know the right time to remove it from the flame. If undercooked it will not set and if overcooked it might be then difficult to use it.

This jam can be used for applying on breads and also can be eaten with parathas and rotis. 
It is an experiment in my kitchen. 

2 cups Orange juice (strained through a muslin cloth)
2 tbsp Lime juice 
1 cup of Water 
1 small Beetroot grated and excess juice squeezed out 
2 cups Sugar 
2 pinches of Salt 

In a heavy bottomed pot, add sugar, water, lime juice and salt. Stir and let the sugar dissolve on low flame. Add the orange juice. Stirring it occasionally let the orange juice simmer on low flame. Take a fine skimmer and keep clearing  the scum at the top. Also keep clearing the sides of the pot. Let the juice reduce and thickens up, add the grated beetroot and let it continue to simmer. To check if the jam is ready, take a small steel plate, keep it in the fridge and cool it. Take the plate and pour 1/4 tsp of the jam, if the jam starts to set then it is done. Cool it a bit. Take a clean glass bottle and pour the jam in the bottle and let it set in the bottle. Enjoy it with bread, roti or paratha.

Tuesday 28 June 2016

Yogurt Cheesy Mint Sauce

Yogurt Cheesy Mint Sauce

It's cheesy, minty and tangy in taste can be used as dips... 
1 cup Yogurt beaten 
1/4 cup Cream 
1/2 cup Cheddar Cheese 
4 tbsp Milk
2 tbsp Mint chopped 
Salt to taste

Take a pot, heat the cream. Add salt and cheese. Stir and cook until it thickens up. Add the cheese and the mint in the yogurt and mix it. Add milk. Mix and keep it aside.

Wednesday 9 March 2016

Peri Peri Grilled Chicken Sizzler servered with Sautéed Mushroom PeriPeri Rice, Stirred Fried Veggies and Mashed Potatoes.....

Peri Peri Grilled Chicken Sizzler servered with Sautéed Mushroom Peri Peri Rice,  Stirred Fried Veggies and Mashed Potatoes.....

Sizzler is one of my favourite dish... I love Jughead  sizzlers... And the Peri Peri Sizzler which is available is my daughter's and husband's favourite... Wanted to give it a try.... 

The piri-piri pepper, known as peri-peri in Africa, has been a staple of the Portuguese table since the Age of Discovery beginning in the 14th century. After Columbus brought the fiery fruit back to the continent from the New World in 1493, it was the Portuguese who carried it throughout the globe. In fact, the chili, including relatives of the African piri-piri peppers, has become so famous, that it’s used in world cuisines. This sauce, found everywhere in Portugal and several of its former colonies, specifically Angola and Mozambique. It can be used on kind of meat. The  piri-piri peppers are Thai bird, red jalapeño, santaka, arbol, cayenne, or Tabasco, depending on availability as well as  heat preference and tolerance. 
Net source 

I have used dried bedki chillies which was available in my kitchen... 

For the Peri Peri Sauce 

12 Fresh Red Chillies or Dry Chillies 
1 tsp Red Chilli powder 
8 Garlic cloves 
Salt to taste 
1/4 cup Vinegar 
½ cup Olive oil

Soak the dry chilles in the vinegar for 15 mintues. Blend all the above ingredients in a blender and blend it into a smooth paste. After use the remaining sauce can be stored in a bottle and kept in the fridge. 
P.S. If using fresh chillies then blend it directly.

For the Chicken to Marinate and Grill the Chicken 

2 Boneless Chicken breast pieces
4 tbsp Peri Peri Sauce
1 tbsp Olive oil

Take the chicken pieces and rub salt on it. Add the Peri Peri Sauce and marinate it for 30 minutes. Take a gas griller. Add oil. Let it heat.  Add the chicken pieces and cook till brown and grilled from both the sides. Don't  throw the marinated juices.

For the Peri Peri Sizzler Sauce

Remaining Marinated Peri Peri Sauce
1 Onion chopped 
4 Garlic Clove chopped 
1 tbsp Corn flour 
1 tsp Olive oil

Take a pan, add oil. Let it heat. Add the onion and garlic. Let it sauté till translucent. Add the marinated sauce and 1/4 cup water. Cook for 2 minutes. Add 2 tbsp water to the corn flour. Stir it. Add it into the sauce. Stir it till it thickens a bit. Keep it aside.

For the Stir fry Veggies 

1 Potato peeled and cut into wedges 
6 Baby Corn
1 medium size Carrot cut into strips 
Few medium size Cauliflower florets 
1/4 cup Green Peas 
Salt to taste 
1/4 tsp Pepper powder 
1 tbsp Olive oil

Par boil the veggies and drain the water out. Take oil in a pan. Heat it. Add the veggies and sauté it till stirred fried.

For the Mashed Potatoes 

2 Potatoes boiled and mashed 
1/4 cup Amul cream 
1 tsp Olive oil 
Salt to taste
1/4 tsp Pepper powder

Mix all the above ingredients into a smooth paste.

For the Sautéed Mushroom Peri Peri Rice 

2 cups of Cooked Rice 
2 cups Mushrooms sliced 
1 Onion sliced 
4 Garlic cloves minced 
2 to 3 tbsp Peri Peri Sauce 
Salt to taste 
1 tbsp Olive oil

Take a pan, add oil. Let it heat. Add the onion and garlic, saute it till translucent. Add the mushrooms. Stir fry for 2 minutes. Add the salt, pepper powder and peri peri sauce. Stir and cook for 2 minutes. Add the rice and stir fry for another 2 minutes.

For Assembling 

Cabbage leaves
Grilled Chicken 
Sautéed Veggies 
Mashed Potatoes 
Sautéed Mushroom Peri Peri Rice 
Piri Piri Sizzler Sauce
1 tbsp Olive oil
1 tbsp Oil and 1 tbsp Vinegar mix 

Take a sizzler skillet. Heat it till smoky and hot. Add oil, spread the cabbage leaves on the skillet. Lower the gas and let the plate remain on the flame till served. Arrange all the remaining ingredients as per the choice except for the sauce. At the end drizzle some sauce on top and serve the rest of the sauce in a bowl. For the sizzling effect, add the Oil and vinegar mix in between the empty space. Enjoy it.

Thursday 11 February 2016

Spicy Pumpkin Orange Jam

Spicy Pumpkin Orange Jam

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

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
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

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
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

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....
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.

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
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

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.
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
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

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
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

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
1 cup Whole wheat Flour

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
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

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...

Healthy Tikki Burger
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)

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
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

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
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

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
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

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
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

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

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

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

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

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

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)

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
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

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
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


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
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.
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.
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
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.