Wednesday 17 February 2016
Masala Dosa served with Brahmin style Sambar
Tuesday 16 February 2016
Pizza Uttappam
Monday 15 February 2016
Maggi Noodles with Veggies and Eggs...
Sunday 14 February 2016
Happy Valentine with Chocolate Strawberry Rose Cupcake...
Humorous Anniversary...❤️❤️
It was a small funny incident which happened 2 years back on my anniversary day, I had just woken up from my sleep, I saw my husband walking in side the room towards me, trying to tell me some thing and he was very excited. I was in my own world. There was a big bunch in his hand which I though was a big bunch of roses, I very happily went to take it from in his hand and was wondering that in 18 years of our married life he never got me any surprise gifts, how come today he got roses that too early in the morning... I became very... very happy. But no, it was not roses, it was a big bunch of fenugreek leaves and spring onions which he had picked up on the way back after dropping our daughter to school. He wanted me to make Meethi Aloo for lunch... He loves to shop for vegetables and he loves to eat... So for Valentine's Day Strawberry roses for him...
Strawberry filling
Ingredients
5 medium size strawberries sliced
1/4 cup Sugar
1 tbsp Cornstarch mixed with 1 tbsp Water
Put the strawberries in a small saucepan over medium heat. Stir constantly and cook for 5 minutes, then add the sugar and cornstarch mix. Stir 4 to 5 minutes more until mixture thicken slightly. Remove from heat and allow it to cool.
Ingredients
1 cup All purpose Flour
2 tbsp Coco powder
1/2 cup Powder Sugar
1/4 tsp Salt
1 tsp Baking powder
1/2 tsp Baking soda
1/2 cup Oil
2 tsp Vanilla extract
1 cup Milk + 1 tbsp Vinegar ( Mix)
OR
1/2 cup Curd + 1/2 cup Milk ( Mix )
Any Frosting
6 Strawberry Roses
1 tbsp of Golden Sugar sprinkles
In a large bowl sieve together flour, coco, baking powder, baking soda and salt. Keep it aside. Take oil and sugar. Beat it well till the sugar in cooperates with the oil. Add vanilla essence and Milk vinegar OR Milk Curd. Beat it once more. Add the flour mix 1/2 cup at a time and beat it until you get a thick batter. If the batter is too thick then add 1 or 2 tbsp milk. The batter should be thick dropping consistency. Arrange the cupcake liners. Fill in 2/3 rd of the cup cake liners. Bake at 180 degrees for 25 minutes or till done. Insert a toothpick and if it comes out clean it is done. Cool the cupcake completely. Make a hole in each cupcake in the centre and spoon the strawberry filling in each. Pipe the frosting on the cupcakes. Decorate with strawberry rose and some golden sprinkles.
Saturday 13 February 2016
Roti Jala served with Pickled Chicken
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.
Wednesday 10 February 2016
Chicken and Prawn Balti
Chicken and Prawn Balti
Ingredients
10 to 12 Boneless Chicken pieces
1 bowl medium sized Prawns
2 Onions chopped
2 Tomatoes chopped
1 Green Capsicum cut into pieces
1 tsp Green Chillies crushed
1 tsp Ginger crushed
1 tbsp Garlic crushed
1 bowl Tomato puree
2 tbsp Curd
Salt to taste
3 tbsp Balti Masala powder
2 tbsp Oil
Few Coriander leaves chopped for garnishing
Method
Take a wok, add oil. Let it heat. Add the onions and sauté it till translucent. Add the green chillies, garlic and ginger. Sauté it for 2 minutes. Add the tomatoes sauté it for 2 minutes, then add the chicken, stir it. Add the tomatoes and capsicum, stir it, add the salt and balti masala. Stir and cook for 3 minutes. Add the prawns and tomato puree, stir it the add the curd. Stir and cover and cook till the chicken pieces are tender. Garnish it with coriander leaves and serve hot.
Balti Masala powder
Ingredients
2 tbsp Cumin Seed
1 tbsp Coriander seeds
1 tbsp Fennel seeds
1 tbsp Mustard seeds
1 tbsp Fenugreek seeds
1 tsp Nigella seeds
1 big Cinnamon stick broken into small pieces
4 Black Cardamom
1 tbsp Peppercorns
10 Cloves
1 tbsp Dry Fenugreek leaves
20 dried Curry leaves
5 Bay leaves
1 tbsp Turmeric powder
1 tbsp Garlic powder
1 tbsp Ginger powder
1 tbsp Red Chilli powder
Method
Take a pan. Add all the spices one by one and dry roast it. Cool it. Add the spices into a grinder, add the powder. Grind all the ingredients to a fine powder. Cool it and store it in an air tight dry glass bottle.
Monday 8 February 2016
Khatte Aloo
Khatte Aloo
Ingredients
1/2 kg Baby Potatoes boiled and peeled
1 cup Curd
1 tsp Ginger and Green chilli paste
Salt to taste
1 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Fennel powder
1/2 tsp Chilli powder
1/2 tsp Turmeric powder
1/2 tsp Dry Mango powder
1/2 tsp Garam Masala powder
Oil to fry
For Seasoning
1/2 tsp Fennel seeds
1 Red Dry Chilli broken into pieces
Pinch of Asafoetida
Few coriander leaves chopped for garnishing
Method
Take a wok, add oil to fry the potatoes. Let it heat, fry the potatoes till light brown in colour. Keep the potatoes on an absorbent paper to drain out the oil. In a mixing bowl add the potatoes, curd, ginger - chilli paste, salt and rest of the spices. Mix it. Keep it aside for 30 minutes. Take a fresh wok, add 2 tbsp oil, add the seasoning, let it saute for a minute. Add the potatoes, stir, cover and cook till the oil starts to leave the spices. Garnish with coriander leaves, serve hot.
Dahi Palak Vada
Saturday 6 February 2016
Surmai Sukha Masala (King Fish semi dry gravy)
Surmai Sukha Masala (King Fish semi dry gravy)
For the Wet Paste
Ingredients
4 pieces of Surmai including Fish head
8 Garlic cloves
3 tbsp Coriander Leaves
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam Masala powder
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
1 tsp Tamarind paste
1 tsp Lime juice
Salt to taste
Method
Add all the above ingredients in the blender except fish, add 3 tbsp or more water and blend the spices into a paste. Apply lime and salt on the fish and keep it aside for 10 minutes, after 10 minutes apply the wet paste on the fish and marinate it for 15 to 20 minutes.
For the Gravy
Ingredients
Marinated Fish
1 big size Onion chopped
10 to 14 Garlic cloves whole
4 Green chillies broken into pieces
1 tbsp Coriander Leaves chopped for garnishing
2 tbsp Oil
Method
Take a pan, add oil. Let it heat. Add garlic, saute it till light brown in colour. Add the chillies, saute it for a minute. Add the onion and fry till light brown in colour. Add the marinated fish, cook the fish on both sides for 5 minutes each, add 1/4 cup of water and cook on medium high heat till the gravy dries up and the oil from the gravy is seen. Garnish with coriander leaves and serve hot with rice....
Friday 5 February 2016
Mutton Curry
Mutton Curry
An experiment in my kitchen...
It is a simple recipe, marinated and cooked on low heat in a pressure cooked without even stirring and it cooks in its own juices ....
Wet paste
Ingredients
1 Onion
5 Garlic cloves
1 small piece Ginger
4 Red Dry Chillies
4 Green chillies
Method
Grind all the above ingredients in to a paste.
For the Mutton
Ingredients
500 grams Mutton
1/2 cup Curd
1 medium size Onion cut into 8 pieces
3 medium size Potatoes peeled and cut into 4 pieces
10 Garlic cloves
1 medium piece of Ginger sliced
4 Green chillies whole
Salt to taste
1/2 tbsp Sugar
1/2 tsp Turmeric powder
1/2 tsp Cumin powder
1/2 tsp Coriander powder
1/2 tsp Garam Masala powder
Wet paste
2 tbsp Mustard Oil OR Vegetable Oil
Few Coriander leaves chopped for garnishing
Method
In a mixing bowl add all the above ingredients except coriander leaves and mix it well. Marinate it for for 6 hours. Add the marinated mutton in the pressure cooker. Close the lid of the cooker and give 4 whistles or till the mutton has cooked. Once the pressure releases, garnish with coriander leaves. It is ready to be served with hot rice or roti.
Thursday 4 February 2016
Crispy Palak Chaat / Spinach Chaat
Wednesday 3 February 2016
Instant Vermicelli Dosa served with Tomato Chutney
Instant Vermicelli Dosa served with Tomato Chutney
Vermicelli Dosa
Ingredients
4 cups Vermicelli (Boiled in water and strained)
1 cup Idli Rawa
1 cup Rice Flour
1/4 cup Desiccated Coconut
1 cup Curd
1 Onion chopped
3 Green Chillies chopped
2 tbsp Coriander Leaves chopped
Salt to taste
1 tsp Eno
Ghee to Drizzle
Method
In a mixing bowl, mix all the above ingredients, except ghee. Add water little at a time to make a thin batter. Let the batter stand for 30 minutes. Heat a skillet. Pour 2 ladle of the batter on the skillet, spread the batter on the skillet, let it cook for a minute on low heat, drizzle ghee on the dosa and let it cook till brown on one side.Flip over and cook on the other side. Serve hot vermicelli dosa with tomato chutney.
P.S. Before making the next dosa, wipe the skillet with wet cloth, or else if the temperature is high, the dosa will not spread properly.
Tomato Chutney
Ingredients
4 Tomatoes chopped
1 Onion chopped
10 Garlic cloves crushed
1/4 cup Coriander Leaves
5 Green chillies
Salt to taste
Few Curry leaves
1/4 tsp Mustard seeds
1 Red Dry Chilli broken into pieces
2 Pinches of Asafoetida
1 tbsp Sesame Oil
Method
In a grinder, add tomatoes, onion, green chillies, garlic, coriander leaves and salt. Grind it into paste. Add little water. Take a pan. Add oil, let it heat. Add mustard leaves, curry leaves, dry red chillies and asafoetida. Let the mustard seeds crackle. Add the chutney. Let it simmer on low flame for 5 minutes. Serve hot for Vermicelli Dosa....
Tuesday 2 February 2016
Aloor Chop / Potato Fritters Bengali Style
Vermicelli Upma
Vermicelli Upma
Ingredients
Half Packet of Rice Vermicelli
1 Onion chopped
1/4 cup Carrot chopped
1/4 cup Green Peas
2 to 3 Green chillies chopped
Few Curry Leaves
Juice of half Lime
3 tbsp Peanuts
Salt to taste
1 tbsp Sugar
1/2 tsp Turmeric powder
1/2 tsp Mustard seeds
1/4 tsp Bengal Gram / Chana dal
1/4 tsp Split Black Gram / Urid Dal
2 tbsp Oil
Few Coriander leaves for garnish
2 tbsp Grated Coconut or desiccated coconut.
Method
Take a big pot,add water and salt, bring water to a boil. Add the vermicelli to the boiling water and cook on medium high for a few minutes, until it is cooked. When done, immediately remove from the heat and drain the water out.Rinse in cold water and drizzle some oil, so they do not stick together. Take a wok, add oil, let it heat. Add Bengal gram and spilt black gram, saute it for few seconds, add the mustard seeds, let it crackle, add the peanuts. Saute it till brown in colour. Add chopped chillies and curry leaves, saute it for a few seconds. Add the onion, fry till translucent.add the green peas, saute for a minute, add the carrots and continue to saute for another minute. Add 1/4 cup water, simmer it on low heat. Add the salt, sugar and turmeric Powder, stir it and let it simmer for 3 minutes. Add the vermicelli and stir it well and cook for 2 minutes till all the spices are mixed well. Add lime juice and stir again. Remove it from the heat, garnish with coriander leaves and coconut.
Monday 1 February 2016
Frozen Strawberry and Mint Chocolate Crust Pie
2 cups Cottage Cheese Crumbs
Chicken Meat and Veggies Stuffed Buns...
Sunday 31 January 2016
Vegetable Soup with Crispy Rice
Ingredients
2 tbsps of each Vegetable minced
Onion
Garlic
Capsicum
Cabbage
Carrot
Broccoli
French Beans
Spring Onion
1 tsp Ginger minced
1/2 tsp Green chilli minced
2 tbsp Rice Wine Vinegar
2 tbsp Light Soya Sauce
2 tbsp Lemongrass sauce
Salt to taste
3 tbsp Corn flour
2 tbsp Sesame seed oil
Take a deep bottom pan, add oil. Add the garlic, ginger, green chilli. Saute it for a minute, add the onion and capsicum, saute it for a minute. Add rest of the vegetables one after the other, saute it for 2 minutes. Add the salt, rice wine vinegar, light soya sauce and lemongrass sauce, stir it. Add 4 cups of water and let it simmer for 5 minutes. Add 2 tbsp of water in the corn flour, mix it. Add the corn flour into the soup. Let it simmer till it thickens. Serve the hot soup with some chopped spring onions and crispy rice.
Take cooked rice, add in hot oil and fry it.
Friday 29 January 2016
Aab Gosht
Aab Gosht
This dish is made in several ways. As milk is added, it makes this dish unique.
Ingredients
1/2 kg Mutton
1 cup Bengal Gram soaked
2 Medium size Onions chopped finely
3 Medium sized Tomatoes chopped
1 tsp Garlic paste
1 tsp Ginger paste
1 tsp Green Chilli paste
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Fennel powder
1/2 tsp Garam Masala powder
1/4 tsp Turmeric powder
1/2 tsp Pepper powder
Salt to taste
1/2 cup Coconut Milk
1 cup Milk
1 tbsp Oil
1 tbsp Ghee
Method
Heat oil and ghee in a pressure cooker. Add onions and saute till translucent. Add tomatoes, ginger and green chilli pastes, gram dal, turmeric, salt and mutton. Stir well for 5 minutes, add 1 1/4 cups of water and pressure cook till 3 whistles. After all the pressure releases open the cooker. Add cumin powder, coriander powder, fennel powder, garam masala powder and pepper powder , stir and simmer for 10 minutes on low heat. Add coconut milk and milk and let it simmer for 10 minutes more. Serve hot.
Thursday 28 January 2016
Egg Omelet Sandwich with Cottage Cheese Spinach and Carrot Spread
Egg Omelet Sandwich with Cottage Cheese Spinach and Carrot Spread.......
For the Spread
1 cup Cottage cheese crumbs
1/4 cup Hung Curd / Yogurt
2 tbsp Fresh Cream
1 cup Spinach chopped
1/2 cup Carrot shredded
1/4 tsp Garlic powder
1/4 tsp Pepper powder
Salt to taste
1 tsp Butter
Method
Take a pan, add butter, let it melt. Add spinach and saute till the water in the spinach has dried up. Keep it aside. In a blender add cottage cheese, hung curd, cream, salt, pepper, garlic powder and blend it till smooth. Add spinach and carrot, mix it. Keep it aside.
Egg Omelet
Ingredients
6 Eggs
1 medium size Onion chopped finely
1 medium size Tomato de seeded and chopped finely
1 tbsp Red Chillies sliced
Salt to taste
1/4 Pepper powder
2 tbsp Oil
Method
Take a mixing bowl, add all the above ingredients expect oil. Beat the eggs well. Take a big pan, add oil, let it heat. Spread the egg batter and let it cook. Once done cut it into pieces.
To Assemble
Take bread slices, apply the spread on the slices. Add a omelet piece on the bread slice. Cover with another bread slice, cut the sandwich into pieces. Serve with potato chips....
Wednesday 27 January 2016
PiyajKoli
PiyajKoli
Piyajkoli in Bengali, are the stem of the Onion buds, it is a winter veggie and a delicacy of Bengal. It is very surprising that Onions are grown in Maharashtra, but these onion buds are not known and seen much in the markets of Mumbai. It is one of my most favorite vegetable and I wait for it eagerly. Very simple to cook and extremely delectable.
I am sharing 2 very easy recipes with Piyajkoli / Onion buds.
Piyajkoli Bhaja / Stem of the Onion Buds stirred fried with potatoes...
Ingredients
2 bunch of Onion buds cut into 1 inch size pieces
2 Potatoes, peeled and cut into long stripes
2 Green chillies slit
1/4 tsp Nigella seeds / Kalonji
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Mustard oil
Method:
Take a wok and heat oil to smoking point and add green chilli and nigella seeds. Let it crackle. Add the potatoes. Saute it for a minute. Sprinkle some salt, stir fry and cook potatoes until they are half done. Add the stem of onion buds, turmeric powder.
Stir occasionally in between and cook on medium high flame till done. Serve with hot dal and rice.
P.S. Small size Prawns can be added to the stir fry...
Aloo ar Piyajkoli Diye Macher Jhol / Fish gravy cooked with Potatoes and Onion buds Stem....
For Marinating and frying the Fish
Ingredients
6 pieces of any Fish like Tangra (Cat Fish) or Rani (Red Mullets) or Barramundi (Bhetki) or any medium size fish...
1/2 tsp Turmeric powder
Salt to taste
Mustard Oil to fry the fish
Method
Marinate the fish with salt and turmeric powder and keep it for 15 minutes. Heat oil in a wok. Fry the fish till brown on both the sides.
For the Gravy
Ingredients
Fried Fish
2 Big size Potatoes cut into wedges
1 Bunch bunch of Onion buds cut into 1 inch size pieces
1 large Tomato sliced
2 Green Chillies slit
2 Green Chillies paste
1 tsp Ginger paste
1/2 tsp Panch Phoran
1/2 tsp Turmeric powder
Salt to taste
2 tbsp Mustard oil
Method
Heat mustard oil in a pan till smoking hot. Add the Panch Phoran and the slit green chillies, let the Panch Phoran crackle. Add the potatoes, saute and cook for 2 minutes, add the tomato, ginger, chilli paste, salt and turmeric powder. Stir and cook for 3 minutes on medium high flame. Add 2 cups of water, half cook the potatoes. Add the stem of the onion buds. Cover and let it simmer till the potatoes are almost done. Add the fish.. Cover and cook on medium heat till the fish is done and the potatoes are cooked. Serve with hot rice.
P.S. Brinjals can also be added to the gravy if wanted..