Garlicky Chilli Cottage Cheese and Veggies Stirred Fried....

Garlicy Chilli Cottage Cheese and Veggies Stirred Fried....

This is a vegetarian starter dish. I love this dish for its garlicy flavour and spiciness.

For the Sauce 

Ingredients 

2 tbsp Soya sauce 

2 tbsp Green Chilli sauce

2 tbsp Tomato Ketchup 

2 tbsp Vinegar

2 tbsp Cornflour 

Salt to taste 

4 tbsp Water

Method 

Take a bowl and mix all the above ingredients together.

For the Stir Fried Cottage Cheese and Veggies..

Ingredients 

500 grams Cottage Cheese cut into cubes 

2 Onions cut into cubes 

1 Green Capsicum cut into cubes 

1/2 Red Capsicum cut into cubes 

1/2 Yellow Capsicum cut into cubes 

2 tbsp Garlic minced 

6 Green Chillies cut lengthwise  

Sauce 

1/4 cup Water 

1/4 cup Oil

Method 

Take a wok. Heat the oil. Fry the cottage cheese in batches till brown in colour. Remove it from the oil and keep it aside on an absorbent paper. Keep 2 tbsp of oil in the wok and remove the excess oil out. In the same oil add the garlic. Stir fry it for 1 minute. Add the onion. Stir fry it till the onions are translucent. Add the capsicum and green chillies. Stir it for 2 minutes. Add the Cottage cheese. Stir it and cook for 2 minutes on high flame. Add the sauce. Stir it for another 1 minute. Add the water, stir fry it on full flame till the sauce incoperated with the veggies and cottage cheese well.  Serve it hot as a starter.

Eggless Black Forest Cake

Eggless Black Forest Cake...

It  is made with Chocolate Sponge cake, Strawberry jam, Whipped cream, Chocolate shavings and Cherries. It is soft and moist. Have it chilled. 

For Moist Chocolate  Sponge Cake (Eggless)

Ingredients

115 grams Self Raising Flour

2 tbsp Coco powder

200 grams Condensed Milk

60 grams Butter Melted 

1/2 tsp Baking Powder

1/2 tsp Soda bi carb

100 ml Club Soda 

Method

Melt the butter and keep it aside. Add the flour, coco powder, soda bi carb and baking powder and mix it. Take the condensed milk, add the flour little at a time and beat it. Add the butter and beat it in one direction. Add the club soda little at a time and mix it till the batter is thick and is of dropping consistency and the batter has a glossy look. Take a square tin. Grease the tin. Pour the batter in the tin. The batter should fill 1/2 the tin. Bake in a pre heated oven for 30 minutes at 160 degrees Celsius. To check the cake insert a tooth pick. If the comes out smooth then the cake is done. Cool the cake completely on a cooling rack.  

For the Black Forest Cake

Ingredients

Chocolate sponge cake

2 cups of chilled Whipping Cream

1/4 cup Icing sugar

1 tsp Vanilla essence

4 tbsp Strawberry Jam

4 tbsp Water

1 cup Chocolate shavings

10 glazed Cherries

Method

Cut the cake in to half. Take 1 tbsp of Strawberry jam and 4 tbsp water and mix it. Take a steel mixing bowl. Add the whipping cream. Beat it till it forms a soft peak. Add vanilla essence and icing sugar. Beat it well till it forms a proper peak. Take one slice of the cake. Sprinkle half of the strawberry jam water mix on the cake. Spread the whipped cream and then spread the jam. Take the other slice of the cake. Sprinkle the remaining strawberry jam water on the cake. Place the cake slice on the strawberry jam. Now with the rest of the whipped cream cover the cake. Refrigerate the cake for 10 minutes. Put the second layer of whipped cream on the cake. Decorate the cake with the chocolate shavings. Decorate the outer rim of the cake with the whipped cream with the help of a nozzle. Add the glazed cherries. Chill the cake before serving.

Malaysian Prawn Dalcha....

Malaysian Prawn Dalcha....

Malaysian Dalcha is an adaptation of the Indian Dalcha made by the Indian Muslim population living in Malaysia. It is made during gatherings or had in breakfast.... Basically it is made with mutton or chicken or can be made vegetarian too. 

It is made with split pigeon peas (Toor dal) and vegetables like potatoes, cauliflower, eggplant, carrot, turnip, french beans etc. It's a kind of Stew  with coconut milk added to it. 

Here I added Prawns to the vegetables available in my kitchen... 

Ingredients

250 grams medium sized Prawns cleaned 

1/2 cup Split Pigeon Peas washed and soaked for 30 minutes 

1 Onion chopped 

4 Garlic cloves cut into pieces 

2 Green chillies cut into pieces 

1 tbsp Ginger Garlic paste 

1 tbsp Tamarind paste 

1 Potato peeled and cut into cubes 

1 small Carrot cut into cubes 

2 Drumsticks cut into pieces 

2 Tomatoes chopped 

Few Curry leaves 

2 tbsp Malaysian Curry Powder 

Salt to taste 

1/2 tsp Turmeric powder 

1/2 tsp Chilli powder 

1 Star Anise 

1 small piece Cinnamon 

2 Cloves 

2 Cardomom 

6 Pepper corns 

1 cup Coconut Milk 

4 tbsp Oil 

Few Coriander leaves chopped for garnishing

Method 

Boil the split pigeon peas in 2 cups of water till cooked. Take a wok. Add oil. Fry the prawns in oil with 1/4 tsp Turmeric powder and salt. Remove it and keep it aside. In the same oil add the star anise, cloves, cinnamon stick, pepper and cardomom. Let it crackle. Add the curry leaves. Sauté it for a minute. Add the ginger garlic paste. Sauté it for 2 minutes. Add the chopped onions,  garlic and chilli. Sauté it till the onions are translucent. Add the drum sticks, carrot and potato. Stir it for a minute. Add the tomatoes.  Stir it. Add the spice powder, turmeric powder, chilli powder, salt and tamarind paste. Stir it and cook for 2 minutes. Add 6 cups of water. Cover and cook till the vegetables are almost done. Add the boiled dal. Stir, cover and cook for another 5 minutes. Add the prawns and coconut milk. Stir and cook for 2 minutes more. Garnish with coriander leaves. Serve hot.

Malaysian Curry Powder 

Ingredients

4 tbsp Coriander seeds

1/2 tbsp Cumin seeds

1/2 tbsp Fennel seeds

1/2 tsp Fenugreek seeds 

10 dried Red Chillies 

1/2 tbsp Pepper Corns 

1 medium size Cinnamon

6 Cardomom 

2 Cloves 

1 Star Anise 

1/2 tbsp Rice 

2 tbsp Tumeric powder

Method 

Dry roast all the above ingredients except turmeric powder till light brown on a low flame. Remove it from the flame and let it cool. Add roasted spices and the turmeric powder into the grinder and grind until it becomes a fine powder. Store it in a dry glass container.

Chickpea and Cottage Cheese Salad with Raw Mango and Coriander Chutney Dressing...

Chickpea and Cottage Cheese Salad with Raw Mango and Coriander Chutney Dressing...

This salad has an Indian touch made with green raw mango and coriander leaves chutney with a drizzle of mustard oil for flavour.... This can be served as a vegetarian starter dish.

For the Dressing

Ingredients

1 small bunch of Coriander leaves chopped

1 small Raw Mango chopped

2 Green chillies

1 small piece Ginger sliced

Salt to taste

Method

Take a grinder and add coriander leaves, green chillies, raw mango, ginger and salt. Grind it into a paste. 

For the Salad

Ingredients

2 cups of boiled Chickpeas

1 cup of Cottage Cheese cut into small pieces

2 Cucumber cut into small cubes

2 Tomatoes cut into small cubes

1 Onion chopped

Few Coriander leaves chopped

1 tbsp Lime Juice

Green Chutney

Salt to taste

2 tbsp Mustard Oil

Method

Take a bowl. Add the chickpeas,  cottage cheese, onion, tomato, cucumber and coriander leaves. Mix it.  Add the salt and lime juice. Mix it. Add the green chutney and mustard oil. Mix it. This salad can be served as a vegetarian starter. 

Mete Chorchori (Dry Liver Curry)

Mete Chorchori (Dry Liver Curry)

It is an old dish from Bengal. It is basically made with Mutton Liver, but you can use Chicken Liver too. Here I have made it with Chicken liver. This can be servered as a side dish and can be eaten with Paratha and Roti or Rice. 

Ingredients

250 grams Chicken Liver 

2 Potatoes cut into cubes and rubbed with Salt and 1/4 tsp Turmeric powder 

1 small Onion paste

1 big Onion chopped 

2  Tomatoes puréed

1 tsp Ginger paste 

1 tsp Garlic and Chilli paste 

1 Bay leaf

1 Cardamom crushed 

2 Cloves crushed

1 small piece Cinnamon 

6 Pepper corns 

1/2 tsp Turmeric powder

1/2 tsp Garam Masala powder 

1/2 tsp Chilli powder

1/2 tsp Sugar 

Salt to taste 

3 tbsp Mustard oil 

1 Green Chilli chopped for garnishing 

Method 

Marinate the liver with 1/4 tsp turmeric powder and salt for 30 minutes. Add oil in a wok. Heat it till smoking hot. Reduce the flame. Add the potatoes and fry it till light golden in colour. Remove it and keep it aside. In the same oil, add the cloves, cardamom, cinnamon and pepper corns. Sauté it for 2 minutes. Add the bay leaf and the chopped onions. Sauté it till light brown in colour. Add the ginger garlic and chilli paste. Sauté it for 2 minutes. Add the onion paste. Sauté it for 2 minutes. Add the liver pieces. Stir and cook for 5 minutes. Add the potatoes. Continue to stir and cook for 3 minutes more. Add the tomato puree and stir. Add the powder spices, salt and sugar. Stir and let it simmer for 2 minutes. Add 1/2 cup water. Cover and cook till the water dries up. Garnish with chopped chillies. Serve it hot.

Masala Akki Rotti with leftover Rice

Masala Akki Rotti with leftover Rice....

Akki rotti is a rice-based dish, extremely popular from the state of Karnataka.It is made of rice flour which is mixed with salt and water and kneaded well to make a soft dough. Sliced onions and carrots, chopped dill leaves, chopped coriander, cumin seeds and sesame seeds can also be added while kneading the dough.Traditionally some oil is spread on the skillet and a small amount of the dough is place on the skillet and spread to a thin sheet. Oil is then drizzled on the the Rotti. It is cooked until the Rotti is brown on both the sides. It is served hot and is eaten along with chutney. Another way of making akki rotti is to spread the dough over a plantainleaf or a plastic sheet and then cooked on the skillet. The dough should be made just when you are making the rottis.

Here I have made it with leftover rice and rice flour with onion, green chill, coriander leaves and spices. 

Ingredients 

2 cups Left over cooked Rice

1 1/2 cups Rice flour

1 Onion chopped

2 Green chillies chopped

1 tbsp Coriander leaves chopped 

Salt to taste

1/2 tsp Garam Masala

1/2 tsp Red Chilli powder

1/2 tsp Turmeric powder 

1/2 tsp Cumin seeds 

4 tbsp Oil 

Method 

Mix all the above ingredients except oil well and form a dough. Add a tbsp of oil and knead it well. If the dough is sticky add more rice flour. Take a lime size portion of the dough. Roll it into a ball. Take a plastic sheet. Apply water on the sheet. Place the ball on the sheet and with the help of the finger start pressing the ball and spreading it. It will be sticky, apply water on the fingers. Heat a skillet, very gently left up the plastic sheet, turn it upside down and with the other hand remove the plastic sheet out. The Rotti may crack. Place the the Rotti on the skillet and seal the cracks. Cook the Rotti for 2 minutes. Trun it. Drizzle it with oil. Cook it till brown on both the sides. Serve hot with chutney.

Phodshi with Prawns

Phodshi (Monsoon Green Vegetable) 

This green leafy vegetable is found only during monsoon. This vegetable growns in the forest patches and are sold by the tribals in the local markets, but it is not commonly eaten by people. I discovered this vegetable as the lady working for me had got it. Don't know what it is called in other languages, but here in Mumbai it is called Phodshi. It resembles like spring onion, but it is distinctly different and even a bit bitter. If you get this vegetable, you must try this vegetable... You can make this vegetable in many ways, just simple seasoning of garlic and green chillies or add moong dal to it. I cooked this leafy vegetable with prawns... It's a simple dish.. But taste great with hot rice or chapati.. 

Ingredients

2 bunches of Phodshi (remove the white part and use the green leaves) 

1 Onion chopped 

1 Tomato chopped

4  Garlic cloves minced

2 to 3 Green Chillies chopped

10 to 12 medium size Prawns cleaned and de shelled 

Salt to taste

1/2 tsp Turmeric powder

3 tbsp Oil 

Method 

Take a wok, add oil. Let it heat. Add the prawns, sprinkle salt and turmeric. Stir it and fry. Take it out and keep it aside. In the same oil, add garlic, chillies and onions. Stir fry it till the onions are translucent. Add the green leafy vegetable, tomato, salt and turmeric. Stir it and cook for 2 minutes, add the prawns. Cook till all the water in the vegetable has dried up. Serve hot with rice or chapati. 

Chettinad Mutton Chukka / Spicy Dry Mutton

Chettinad Mutton Chukka / Spicy Dry Mutton 

It is a dry spicy Mutton dish. It goes well with dal and rice. There are different ways of making it. I have not used coconut here. I love the smell of the fresh curry leaves which is added to the dish. 

I have made this dish with ingredients as per available in my kitchen. You can do your own variations here. Simple dish and very tasty too. 

Ingredients

500 grams Mutton 

2 Onions chopped 

1 tbsp Ginger Garlic paste 

1 Garlic pod peeled and cleaned 

3 to 4 or more Green chillies slit lengthwise 

Few Curry leaves 

Few Coriander leaves chopped 

1 tsp Pepper powder

1 tsp Chettinad Masala powder 

1/2 tsp Turmeric powder 

Salt to taste 

1/2 tsp Fennel seeds 

2 Dry Red Chillies broken 

1/2 cup Curd

2 tbsp Oil 

2 tbsp Ghee

 

Method 

In  a mixing bowl add the mutton, curd, turmeric powder, pepper powder, Chettinad masala powder, ginger garlic paste and  salt. Mix it and let it marinate for 1 hour. 

Take a pressure cooker with 2 tbsp oil. Let it heat. Add in the marinated mutton and saute it for 2 minutes.  Add 1/4 cup of water and let it cook till 4 to 5 whistles. Once the pressure releases, open the lid. If there is any water remaining, then dry up the water. In a wok heat the ghee. Add the fennel seeds and dry red chillies. Let it crackle. Add the onion, whole garlic, green chilli and curry leaves. Sauté it for 2 to 3  minutes. Add the cooked mutton and stir fry for 2 minutes. Add coriander leaves to garnish. Serve it hot. 

For Chettinad Masala Powder

Ingredients 

10 Dry Red Chillies

2 tsp Cumin seeds 

3 tbsp Coriander Seeds 

1 1/2 tbsp Fennel seeds 

1 tbsp Poppy seeds 

2 medium sticks Cinnamon 

6 Green Cardamom

1 tbsp Peppercorns 

1 Star Anise

Method

Dry roast the spices and when cool, grind it into fine powder. Store it in a air tight container, in dry cool place.

Ma'amoul

Ma'amoul 

Ma'amoul are small shortbread pastries filled with dates, figs, pistachios or walnuts. They are made in the shape of balls or flattened cookies. They can either be decorated by hand or be made in special wooden moulds. Ma'amoul with date fillings are often known as menenas.

They are very popular in Jordan, Palestine, Syria, Lebanon, and other Levantine countries, and highly demanded in the Persian Gulf States. Many households keep a stock of them all year round, but they are particularly made during festivals and celebrations... 

Information from Net ....

There are different ways of making it.. 

If we don't have Ma'amoul mould then we can use any mould which is available.

For the Dough

Ingredients 

1 cup  Fine Semolina

1 1/2 cup  All Purpose Flour 

1/2 cup Powder Sugar 

1/2 cup Milk powder 

1 tsp Dry Yeast 

1/4 tsp Salt 

2/3 cup Butter Room temperature 

1/4 cup Oil 

1/4 cup Lukewarm Water 

1 tsp Orange essence or 1 tbsp Orange Blossom Water 

Method 

Take yeast and lukewarm water. Mix it in a cup and keep it aside. In another mixing bowl, add the butter and oil. Beat it till  fluffy. Add the sugar and beat it. Add yeast water and orange essence. Beat it again. Add all purpose flour, semolina, milk powder and salt. Mix it to form a dough. Keep it aside.

For the Stuffing 

Ingredients 

1 cup Dried Figs ground 

1/4 cup Walnut ground

½ cup Pistachios ground 

¼ cup Brown Sugar

Method 

Take fig and walnut in a bowl, mix it together. Similarly mix pistachio and brown sugar, mix it together. This will make 2 different stuffings.

For the Cookies 

Method 

Divide the dough into equal small size balls. The portion should be the size of the mould. Take a dough ball. Flatten the  ball using your palm and create a hollow in the centre. Place any stuffing desired in the centre. Press the stuffing and close the edges of the dough.  Press the edges and seal well. Press it into the mould. Gently  remove the cookie from the mould. Prepare the rest of the cookies in the same manner. Place the cookies in a rows, on a greased baking tray. Bake it at 180 degrees celcius for 20 minutes till brown in colour. Remove from the oven and let it cool.

Moroccan Bread (Khobz)

Moroccan Bread (Khobz)

It's a flat bread and made in every household and is had with soups, vegetables and gravy dishes. It can be made with All Purpose Flour or Whole Wheat Flour and Semolina. Very easy to make and healthy too when made at home. 

Moroccan Bread 

Ingredients 

2 1/2 cups Whole Wheat Flour

1/2 cup Fine Semolina 

1 cup  + 1/4 cup Lukewarm Water

2 tsp  Dry Yeast

2 tsp Honey

1 tbsp Sesame seeds roasted 

Salt to taste 

4 tbsp Olive oil

Method 

Combine 1/2 cup warm water, yeast, honey in a cup. Let it stand till it rises. Take a mixing bowl. Add the flour, semolina and salt. Mix it together. Add yeast mixture, 2 tablespoons oil and 1/2 cup of lukewarm water. Mix it. If required add the rest of the water little at a time and form a soft dough. Turn the dough out on a flat surface. Apply oil in between kneading on the palms and knead the dough for 10 minutes or until smooth. Grease a baking tray. Divide dough into 2 equal portions.  Knead for a minute. Roll each piece of dough into a round thick disc. Place it on the tray. Sprinkle sesame seeds. Press it lightly. Cover the tray and let it stand 40 minutes. Preheat the oven to 200 degrees Celsius. Bake for 15 minutes. Take the tray out of  the oven and drizzle rest of the remaining oil on top of the breads. Put the tray back in the oven and back for another 10 minutes or until golden brown on top.  Take it out of the oven and serve warm.

Ingredients 

2 1/2 cups Whole Wheat Flour

1/2 cup Fine Semolina 

1 cup  + 1/4 cup Lukewarm Water

2 tsp  Dry Yeast

2 tsp Honey

1 tbsp Sesame seeds roasted 

Salt to taste 

4 tbsp Olive oil

Method 

Combine 1/2 cup warm water, yeast, honey in a cup. Let it stand till it rises. Take a mixing bowl. Add the flour, semolina and salt. Mix it together. Add yeast mixture, 2 tablespoons oil and 1/2 cup of lukewarm water. Mix it. If required add the rest of the water little at a time and form a soft dough. Turn the dough out on a flat surface. Apply oil in between kneading on the palms and knead the dough for 10 minutes or until smooth. Grease a baking tray. Divide dough into 2 equal portions.  Knead for a minute. Roll each piece of dough into a round thick disc. Place it on the tray. Sprinkle sesame seeds. Press it lightly. Cover the tray and let it stand 40 minutes. Preheat the oven to 200 degrees Celsius. Bake for 15 minutes. Take the tray out of  the oven and drizzle rest of the remaining oil on top of the breads. Put the tray back in the oven and back for another 10 minutes or until golden brown on top.  Take it out of the oven and serve warm.

Moroccan style Lemon Butter Chicken Chickpea Soup..

Moroccan style Lemon Butter Chicken Chickpea Soup..

It is very easy to make and taste great. It's a wholesome meal made with vegetables, chicken and chickpeas and served with Moroccan  Bread...

Ingredients

1 bowl Boneless Chicken breast pieces 

1/2 cup Boiled Chickpeas 

1 small size Onion finely chopped 

1 small size Potato diced 

1 small size Carrot diced 

2 Bay leaves 

3 tbsp Cilantro / Coriander leaves chopped 

1/4 cup Spinach chopped 

1 tsp Garlic chopped 

1 cup Chicken stock

5 cups of Water 

1 tbsp Lime juice 

2 tbsp + 1/2 tsp Butter Or Olive oil 

Salt to taste 

1 tsp Pepper powder 

1 tsp Cumin powder 

1 small stick Cinnamon 

1 Star Anise

Method 

Take a pot, add 2 tbsp butter / Olive oil. Let it melt. Add onion, cinnamon stick, star anise, garlic and bay leaves. Saute it for 2 minutes.  Add carrot, chickpea  and  potato.  Sauté for 1 minute. Add chicken pieces, stir it for 2 minutes. Add the salt, cumin powder and pepper. Stir it for a minute. Add chicken stock and water. Stir it, cook for 10-12 minutes on low flame. Add the spinach and cilantro. Cook for 3 minutes. Add lime juice and 1/2 tsp butter/ Olive oil.  Serve with Moroccan Bread.

Morracan Bread....

Please click on the link for the recipe. . . 

http://suskitchenbysumitra.blogspot.com/2016/07/moroccan-bread-khobz.html

Potato and Rice Flour Latkes..

Potato and Rice Flour Latkes....

 Latkes are potato pancakes that are prepared by Ashkenazi Jews as a part of the Hanukkah festival since the mid-1800s, but the connection actually goes back to at least the Middle Ages.

Latkes need not necessarily be made from potatoes. Earlier day before the potatoes were introduced, latkes were, and in some places still are, made from a variety of other vegetables, cheeses, legumes, or starches, depending on the availability of the local ingredients.  Numerous modern recipes call for the addition of ingredients such as onions and carrots. The word latke itself has derived from the Russian word 'ladka', 'oladka',"small pancake". The word leviva, the Hebrew name for latke, refers in the Book of Samuel to a dumpling made from kneaded dough, as part of the story of Amnon and Tamar. Some interpreters have noted that the homonym levav means "heart".

Net source... 

I have adopted this recipe for the net... 

Very quick and easy to make and ingredients are easily available in the kitchen. Taste good with garlic and mustard flavoured yogurt sauce. 

Ingredients

1 large potato peeled and grated and excess water squeezed out ( Here instead of the raw potato, I have used half boiled potato)

1 large onion chopped finely 

2 Eggs

1 cup Rice Flour

Salt to taste 

1/2 tsp Pepper powder 

Oil for frying

Method 

Take a mixing bowl, Add potato, onion, eggs, flour, salt and pepper. Mix well. Heat a skillet. Add a tbsp of oil. On a low flame, heat the oil. Place 1 large tablespoon of the batter on the skillet. Press and flatten the batter. Fry it until golden brown from both the sides. Drizzle more oil if required.  Remove it from the skillet and place on paper towels to drain excess oil. Continue with remaining batter until done. Serve it with garlic and dejon mustard Yogurt sauce...

Ingredients 

1/4 cup Yogurt 

1/4 tsp Garlic paste

1 tsp Dejon Mustard paste

Salt to taste

1/4 tsp Pepper powder 

Method 

Mix all the above ingredients well. 

Crab Masala Crispy Fry

Crab Masala Crispy Fry.....

Today the lady who works for me got me few land crabs (Gauti Crabs) available during the rainy season. They were medium in size. Since it is raining, I though why not fry it, instead of making curry... It goes well with steam hot rice and dal. 

For Cleaning the Crab....

Ingredients 

6 Medium whole Crabs

Salt to taste 

Boiled hot Water 

Method

Take boiled hot water, add salt. Deep the crabs in the water for 2 minutes. Remove it. Turn the crab and remove the soft shell. Crack open the crab from the centre.

For Marinating the Crab

Ingredients 

Crabs

Juice of 1 Lime

1 tbsp Garlic paste

1/2 tbsp Ginger paste

1/2 tbsp Chilli paste

Salt to taste

1 tbsp Curry powder

1 tsp Chilli powder 

Method

Take the crabs, add lime juice, salt, curry powder, chilli powder, ginger paste, garlic paste and chilli paste. Rub all the spices well into the crab and in between the cracked shell. Keep it for 30 minutes. 

For Frying the Crab

Ingredients 

Marinated Crabs

1/2 cup All Purpose flour

1/4 cup Fine Semolina 

3 tbsp Rice Flour

1/4 tsp Baking soda 

1/4 tsp Chilli Powder 

Salt to taste

Oil to fry 

Method 

Take a mixing bowl, add All Purpose flour, Semolina, Rice flour, salt, chilli powder and  Baking soda. Mix it well. Add little water at a time to make dropping consistency batter. Heat oil in a wok.  Take a crab, coat it well with the batter. Gently put the crab in the oil, fry on low medium heat till golden brown on both the sides. Serve it with lime and onions...

Piyaz Ki Kachori

Piyaz Ki Kachori 

It is a popular roadside dish of Rajasthan. Off let lots of post on piyaz ki kachori took me back to the time when I use to visit Kota. Me and my sister in law use to go for marketing. So after our shopping was over, we made it a point to eat piyaz ki kachori. It was served with chutneys, curd, chaat masala and sev. Extremely popular and delicious..

For the Stuffing 

Ingredients 

2 cups Onions finely chopped 

2 Green chilli chopped 

1 tsp Garlic chopped 

1/4 tsp Nigella seeds 

1/4  tsp Fennel seeds 

1/4 tsp Carom seeds 

1/4 tsp Coriander powder 

1 tsp Lime juice 

2 tbsp Besan

1 tsp Coriander powder

1/2 tsp Chilli powder

1/4 Garam Masala powder 

1/4 tsp Asafoetida 

Salt to tate 

2 tsp Oil 

Few Coriander leaves chopped

Method

Take oil in a pan, let it heat. Add the nigella seeds, fennel seeds, carom, coriander seeds. Let it crackle. Add onions, garlic and green chillies. Sauté and cook the onions till light brown. Add asafoetida, salt, coriander powder, chilli powder, garam masala powder. Stir and mix it. Add the lime juice, stir and mix it, add the besan and mix it well stirring it for 2 minutes. Add coriander leaves, mix it. 

 

For The Dough

2 1/2 cup All Purpose Flour 

Salt to taste

3 tbsp Ghee

Cold water as required 

Method

Take mixing bowl, add salt, ghee and flour. Mix it well. Add water as required into the flour and knead it into a hard dough. Keep it covered for 30 minutes. 

Make equal portions of the dough. 

To make the Kachoris

Ingredients 

Stuffing

Dough

Oil for frying 

Method

Take a portion of the dough, knead it well. Roll the dough into round disc. Take 2 tsp stuffing and add it into the center of the circle. Seal the dough from the edges properly. Flatten the dough and roll it lightly once more around 4 inch. Heat oil. Keep it on low flame.  Fry the kachori on a low medium flame fry till it become golden and crispy. Take out on an absorbent paper. Serve the kachori hot with some coriander chutney, tamarind chutney or sauce.

Meat Loaf....

Meat Loaf......

This was on my bucket list... Finally today... Wanted to make it simple with the ingredients easily available in the Indian kitchen.. 

Ingredients 

150 grams Meat Minced 

1 Onion minced 

1/2 cup Tomato puree 

1 tsp Garlic minced 

1/2 tsp Ginger minced

1 tsp Chilli chopped 

2 tbsp Carrots finely chopped 

2 tbsp Capsicum finely chopped 

Few Coriander leaves chopped 

1 tbsp Tomato Ketchup 

1 tsp Garam Masala powder 

1 tsp Cumin powder

1/2 tsp Pepper powder 

Salt to taste 

2 Eggs

1 cup Bread Crumbs made from stale bread 

1 tsp Oil

Method 

Combine all the above ingredients except for tomato ketchup together. Take a loaf pan and grease it. Add the meat in the pan. Bake it at 180 degrees celcius for 45 minutes in a preheated oven. Take it out and spread the tomato ketchup from top. Cool it before slicing.

Enjoyed having the meatloaf with French fries, toast and sunny side up... A perfect breakfast for the day... 

Cornflakes and Jackfruit seed Chaat

Cornflakes and Jackfruit seed Chaat

This is a unique chaat.. An innovation in my kitchen for healthy snack. Since this is the season for Jackfruit, most of us like ripe Jackfruit. The seeds from the ripe Jackfruit are equally tasty and has health benefits. We make sabji and dal out of it, but this Jackfruit seed Chaat is very delicious and healthy to be served as evening snack. 

Ingredients 

1 bowl of Cornflakes 

3/4 bowl of Jackfruit seeds boiled, skin removed and chopped 

1 or 2 Green Chillies chopped 

2 tbsp of Onion chopped 

1 tbsp Coriander Leaves chopped 

2 tbsp Green Chutney (1 tbsp Coriander Leaves, 1 Green Chiili, Salt to taste and 1 small piece of Raw Mango, ground together) 

1 tsp Lime Juice

1/2 tsp Chaat Masala 

Method 

Mix all the above ingredients together and serve it immediately...

Eggless Ripe Jackfruit Coconut and Semolina Loaf Cake....

Eggless Ripe Jackfruit Coconut and Semolina Loaf Cake....

Ripe Jackfruit is one of my favourite fruit. The flesh of the jackfruit is starchy and fibrous and is a source of dietary fiber. It has a strong and distinct aroma. Many dishes are made from the ripe jackfruit... Since my daughter likes to carry tea time cakes to school... Today I added some jackfruit and coconut along with semolina into the cake.

Ingredients

1 cup All Purpose Flour

1 cup Fine Semolina

1 cup Caster Sugar

2 tbsp Dessicated Coconut

1 tsp Baking powder

1 tsp Soda bicarbonate

3/4 cup Coconut Milk

4 tsp Curd

3/4  cup Olive oil

1/2 cup Jackfruit chopped

Method

Take a mixing bowl. Add the curd, oil, coconut milk and sugar and jackfruit. In another bowl add flour, semolina, dessicated coconut, baking powder and soda bicarbonate. Mix it. Take a beater and beat the liquids till the sugar has dissolve. Gradually add half of the the dry ingredients and beat it. Add rest of the dry ingredients and beat it again. Pour the batter in a greased bread loaf tin. Tap the tin once. Sprinkle coconut on top. Bake it at 180 degrees celcius for 35 minutes in a preheated oven. Insert a toothpick to check. Cool it completely before cutting. Serve it with whip fresh cream or ice cream or just have it at tea time....

Chicken Peri Peri Fry...

Chicken Peri Peri Fry...

It is spicy.. and tasty...it can be had as snacks with dips or used for sandwich or rolls.. 

Ingredients 

Chicken boneless cut into 6 pieces long thick strips 

2 tbsp Peri Peri Sauce 

Salt to taste 

1 tsp Lime juice 

1 Egg

Oats

Oil to fry

Method 

Take a mixing bowl. Add all the above ingredients except oil and bread crumbs,  mix it well. Keep it aside for 1 hour. Heat the oil. Coat the chicken pieces with oats and fry it till golden brown in colour.   

Yogurt Cheesy Mint Sauce

Yogurt Cheesy Mint Sauce

It's cheesy, minty and tangy in taste can be used as dips... 

Ingredients 

1 cup Yogurt beaten 

1/4 cup Cream 

1/2 cup Cheddar Cheese 

4 tbsp Milk

2 tbsp Mint chopped 

Salt to taste

Method 

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.