Ber(Indian jujube) chutney

Ingredients

1.Red Ripe Ber(Indian jujube) - 1cup(deseed and cut into small pieces)
2.Jaggery(gur) - 1/2cup (you can add more if you want it sweeter)
3.Roasted powder - 2tsp
4.Whole red chilly - 2nos(split into two)
5.Refined oil- 2tsp
6.Mustard seeds - 1tsp
7.Salt to taste
8.Turmeric powder - 1,2tsp

Roasted powder consists of
1.Mustard seeds - 1tsp
2,Fenugreek seeds-1/2tsp
3.Fennel seeds - 1/2tsp
4.Cumin seeds - 1tsp
5.Nigella(kalaunji) seeds - 1/2tsp
6.Whole red chilly - 1no

Dry roast them and in a blender dry grind to a coarse powder.

Method for chutney

Heat oil in a pan.Add mustard seeds and whole red chilly and allow to splutter.Add ber and stir fry for a minute or two.Once fried add turmeric and salt.Cover and cook for a minute.Add jaggery and cook in a low flame till all the jaggery melts and mixes well with ber.Switch off the flame and mix in the roasted powder.Serve cold

Note-This chutney will be sticky in consistency but yummy to eat.

Chicken with green peas

Ingredients

1.Chicken pieces - 500gms
2.Green peas - 200gms
3.Ginger paste- 1tsp
4.Garlic paste - 2tsp
5.Turmeric powder - 1/2tsp
6.Cumin seeds - 1tsp
7.Coriander powder - 1/2 tsp
8.Salt to taste
9.Refined oil - 3tsp
10.Green chilly - 3nos(slitted)
11.Asafoetida - 1/4 tsp
12.Fried Onion juliennes for garnishing

Method for making green peas paste

In a wok add a tsp of oil.In the hot oil add cumin seeds and green chillies.Wait till they splutter, then add asafoetida.Next add in green peas,salt and cook stirring occassionally  till the peas get tender.Cool and grind to a coarse paste.

Mehtod for chicken recipe

Heat 2tsp oil in a wok.Add ginger garlic paste and fry for a few seconds.Now add in the chicken and keep frying for a few more time.Lower the flame and add turmeric and coriander powder to the chicken.Cover and cook in a low flame stirring occassionally.After 5mins approx add salt and give it a nice stir.Cover again.By doing so chicken will be cooked in its own juices and no extra water will be required to add.Once chicken is cooked add the green peas paste and stir for another 2minutes.Garnish with fried onion juliennes and serve hot with chappatti,bread or paranthas.

Papri chat

For making papri

Ingredients

1.Maida(all purpose flower) - 1cup
2.Baking powder-1/2tsp
3.Salt to taste
4.Refined oil

Method

Mix maida,salt,baking powder and a tsp of oil.Then make a tight dough with the help of water.Allow to rest for a minimum of 30mins.Make very small balls from it and roll them in circular to oval shape.Deep fry from both sides until they turn light brown in colour and are crisp.

Other ingredients

1.Whipped curd - 1cup
2.Tamarind(Imli) chutney - 1/2cup
3.Aloo bhujji - 1/2cup
4.Pomegranate seeds - 1/4 cup
5.Coriander leaves - 4tsp
6.Chat masala - 1tsp
7.Chilly powder - 1/2 tsp
8.Boiled potato sliced - 8 to 10 slices
9.Roasted cumin powder - 1tsp
10. Salt to taste

Method

Start plating by first arranging the paparis.On top of it arrange boiled potatos,then coat with curd.Next add Tamarind chutney,then aloo bhujji,coriander,pomegranate seeds.Lastly sprinkle chat masala,cumin powder, chilly powder and salt. Refer image.

Note-Tamarind chutney recipe will be uploaded in the next recipe.You can also add in green chutney while plating.

Veggie wrap

Ingredients

1.Chapattis - 3nos(you can also use tortilla)
2.Mushroom - 100gms
3.Brinjal - 100gms
4.Tomato - 100gms(only the outer part)
5.Pumpkin - 100gms
6.Green peas - 100gms
7.Coriander - 4tsp(finely chopped)
8.Onion - 1medium(chopped)
9.Garlic- 1tsp(chopped)
10.Salt to taste
11.Olive oil- 1tsp
12,Butter in small amount
13.Black pepper powder - 1/2tsp

Method

Chop the vegetables.In a frying pan add olive oil.Once hot add garlic,fry till they change colour, add onion and continue cooking  till they turn pink.Subsequently add pumpkin,brinjal,peas and stir fry in high flame till they are tender.Then add mushroom and tomato and keep stirring for another few minutes.Once all the veggies are cooked add coriander,salt and black pepper powder.
Now coat the chappatis with butter and fill in the veggies and fold them as shown in the image.

Fruit bun with veggies n fruit salad

Attractive and tasty to eat for kids and everyone.Ideal to pack for tiffin boxes too.

Ingredients

1.Fruit bun-2nos(You can use any other bread too)
2.Fresh cream- 1/2cup(whipped)
3.Cottage cheese(paneer)-100gms(diced into small pieces)
4.Capsicum -100gms(cut into small pieces)
5.Tomato - 100gms(deseed and take only the outer portion and cut into small pieces)
6.Garlic cloves - 1tsp(chopped)
7.Black pepper powder-1/2 tsp
9.Oregano(dry) - 1tsp
10.Salt to taste
11.Olive oil-1tsp

Method

In a frying pan add olive oil.Once hot add garlic and fry till they turn brown in colour.Now add capsicum,tomato,cottage cheese and stir fry for a minute  in high flame to retain the crunchiness .Add in salt and black pepper powder and keep stirring for a few more seconds.Switch off the flame and add oregano and give a final stir.Cut the fruit buns horizontally and coat the inner layers with fresh cream.Layer the veggies inside.Serve with fruit salad as shown in picture.I have used papaya as a serving tray for fruit salad.

Note-Fruit salad recipe is also given in the previous post. I preferred using fruit buns as kids would like the mild sweet  taste of the bun.

Carrot dessert - Gajar ka kheer

Before winter finally says goodbye, trying some of the seasonal vegetables delicacy.Carrot being one of them.

Ingredients

1.Carrot(grated) -1cup
2.Desi ghee(clarified butter) - 2tsp
3.Cardamom - 2nos
4.Reduced milk-500ml (1 litre milk is reduced to 500ml)
5.Sugar-5tsp(You can adjust sugar depending upon your sweet taste)
6.Rice flour - 2tsp(dry grind rice in a blender)
7.Dry fruits to garnish

Method

In a pan add desi ghee and stir fry the grated carrot till they are soft.Now in a heavy bottomed vessel pour in the reduced milk and let it simmer for a 2 to 3 minutes.Add the stir fried carrot into it and cook for another 2 to 3 minutes in a low flame.Subsequently add in rice flour while continuously stirring to avoid any lumps.Mix in cardamon for flavour and cook for another 2 to 3 minutes.Lastly add sugar and switch off the flame once sugar melts and dissolves completely.Remember the dessert should be flowy, incase it becomes very thick add some more milk and stir.Serve cold and garnish with dry fruits.

Beetroot balls-starter

Beetroot is one vegetable which most of us dislike to eat specially kids.Try this recipe as it is not only nutritious but very tasty to eat.You can also flatten to layer them in between breads(which is coated with butter or jam) to pack for kids tiffin.

Ingredients

1.Beetroot grated-1cup
2.Couscous-1/2cup(cooked with water for 2mins, seasoned with salt and oil,then strained)
3.Maida(all purpose flower) -1/2tsp
4.Galgal juice-1tsp(or use lemon juice)
5.Honey-2tsp
6.Black pepper powder-1/2tsp
7.Salt to taste.
8.Refined oil for deep frying

Method

In a pan mix beetroot,galagal juice,honey,black pepper powder and salt.Then switch on the flame and cook the mixture in low flame stirring frequently till all the moisture dries up.Let it cool.Now into it add couscous and maida and mix well.Make small balls from the mixture and deep fry them and serve hot with sauce.

Spinach and tomato rice

A fast to cook recipe and ideal to carry as lunch packs for kids and adults.

Ingredients

1.Boiled rice-2cups
2.Spinach chopped-1cup
3.Tomato chopped-1/2cup
4.Asafoetida(hing) -1/4tsp
5.Dried red whole chilly-2nos(split into two)
6.Cumin seeds-1tsp
7.Garlic finely chopped-1tsp
8.Butter-2tsp
9.Olive oil-1tsp
10.Salt to taste

Method

In a wok add olive oil and butter.Once hot add cumin seeds,garlic.After few seconds add Whole red chilly and asafoetida.Subsequently add Spinach and tomato and stir for a minute.Then add boiled rice and salt.Stir fry for a few seconds.Add some more butter or fresh cream if cooking for kids.Serve with fruit salad or raita.

Mutton Biryani influenced in Kolkata style.

I made this recipe with simple ingredients which you will always find in your kitchen.


Ingredients

1.Mutton pieces(with bones)-8 to 10 pieces
2.Curd-50gms
3.Onion paste-4tsp
4.Garlic paste-1tsp
5.Ginger paste-1/2tsp
6.Tomato paste-3tsp
7.Garam masala powder-1tsp(roast and grind 2cardamom,4cloves,1inch cinnamon)
8.Cumin powder-1tsp(roasted and ground)
9.Coriander powder-1/2tsp
10.Turmeric powder-1/2tsp
11.Red chilly powder-1/2tsp
12.Big cardamom-1no
13.Green cardamom-2nos
14.Cloves-2nos
15.Cinnamon-1 inch
16.Bay leaf-2nos
17.Shahjeera-1/2tsp
18.Cooked basmati rice-2cup
19.Salt to taste
20.Refined oil-6tsp
21.Desi ghee-1tsp
22.Boiled eggs-2nos for garnishing
23.Potato-2mos(medium sized diced)
24.Fried onion juliennes for garnishing
Method for preparing mutton gravy

In a pressure cooker add 4tsp of oil.Once hot add onion paste,ginger paste,garlic paste and stir fry for a minute.Then add tomato paste.Fry till fat starts releasing from the paste.Then add turmeric powder,chilly powder,coriander powder.Mix in the curd as well.Now add mutton pieces and stir fry for a minute.Add 1cup of water and salt.Pressure cook for 45mins till the meat is tender(After the first whistle cook in low flame for total 45minutes)After opening the cooker add cumin powder and garam masala powder and give a nice stir.It will have thick gravy.
For the potatoes you can deep fry them.I had boiles them first and just sauted for a few seconds to give that brown tinge.It saves in claories.
In a heavy bottomed vessel pour in 2tsp of oil.Once the oil is warm add Shahjeera,Big cardamom,green cardamom,cloves,bay leaf,cinnamaon and cook till it startes releasing its aroma.Remove from flame.On it add 1 layer of rice.Next layer it with mutton gravy and potatoes.Again layer it with leftover rice.Sprinkle desi ghee over it.Now cover and dum cook it for 15-20minutes by sealing the lid with dough  ona low flame.(I cook in a flat base big non-stick deep bottomed vessel with a tight lid and place it on a tawa.There is no loss of flavour)
Once done garnish with boiled eggs and fried onion.

Note-Keep rice and potatos slightly uncooked before assembling the dish on dum.

Matar(green peas) kachori

This recipe is a winter special,so enjoy with family and friend for weekend breakfast, before winter food celebration ends.

Ingredients for green peas paste

1.Green peas-250gms(weight without the shells)
2.Asafoetida(Heeng)- 1/4tsp
3.Green chilly-1no
4.Cumin seeds-1tsp
5.Salt to taste

Method

In a frying pan add 2tsp oil.Add cumin,chilly and asafoetida.Allow to splutter,add green peas and salt.Cook till the peas have become soft.Allow it to cool and blend them in a blender to form a coarse paste.

Ingredients for kachori dough

1.Whole wheat flower-1 cups
2.Maida(all purpose flower)-1 cups
3.Refined oil-2tsp
4.Ajwain-1tsp
5.Salt-1tsp(or as per taste)

Method

Mix all the ingredients and knead into a dough with the help of water.
Divide the dough into small balls needed to make kachori.Stuff the balls with green peas paste and roll them into kachoris.Deep fry the kachoris from both sides.Serve hot with dum aloo or raita.

Note-Be gentle and careful while rolling the kachoris with rolling pin,as green peas paste should not come out.
Although I have not used ajwain in the image shown but it gives an added taste to the kachoris plus helps in digestion too.

Mutton Kaleji Kabab with Ketha chutney

Ingredients for kababs

1.Mutton kaleji pieces-250gms(boil in a pressure cooker for 3 to 4 whistles)
2.Ginger Paste-1/2tsp
3.Garlic paste-1tsp
4.Roasted cumin powder-1tsp
5.Coriander powder-1/2tsp
6.Amchur powder-1tsp
7.Red chilly powder-1/2tsp
8.Garam masala powder-1/2tsp
9.Salt to taste
10.Olive oil for shallow frying

Method

Mash the boiled kaleji pieces or blend them in a blender.I had minced them in the chutney jar in two parts. Take a bowl and mix the minced meat with all the other ingredients.Divide the mixture and shape them into kababs.In a frying pan add enough oil for shallow fry them.Cook both sides in a low flame until they are cooked through.

Ingredients for Ketha chutney

1.Ketha-1no(scoop the entire pulp)
2.Green chillies-2nos
3.Sugar-1tsp
4.Salt to taste
5.Mustard oil-1tsp
6.Cucumber and tomato for garnishing

Method

In a blender mix all the ingredients.Add water if required or if you prefer a flowy chutney.

Plate kababs and chutney as shown in the image. 

Matar Paneer in white gravy

I was bored of the regular matar panner which we make,so thought of doing something new with the traditional recipe.Its not only good to eat but also light in flavour.

Ingredients

1.Paneer-500gms (cut into cubes)
2.Green peas-250gms
3.Khaskhas seeds-2tsp
4.White til-1tsp
5.Sunflower seeds-1tsp
6.Cashewnuts-5nos
7.Almond-5nos
8.Grated fresh coconut-1/2cup
9.Green chilly-4nos(slit into two)
10.Chopped coriander-4tsp
11.Olive oil-2tsp
12.Cumin seeds-1tsp
13.Salt to taste

Method

Soak khaskhas,til,sunflower seeds,cashewnuts,almond for 4 to 5 hours in water.Now make a paste of them by adding coconut also in a blender.In a wok add olive oil and mix in cumin seeds and green chillies till they splutter.Now add the white paste we made and give it a stir for a min in low flame.Therafter add water and paneer and cook for another 2mins covered.Now add salt stir and cook for few more seconds.Garnish with coriander and serve hot.Keep the gravy thick for better taste.

Stuffed red chilly pickle

Ingredients

1.Red chilly-500gms
2.Mustard oil-500ml
3.Turmeric powder-2tsp
4.Coriander powder-3tsp
5.Amchur powder-3tsp
6.Roasted powder-10tsp(Roast and coarse grind equal portions of mustard seeds 3tsp,methi seeds 2tsp,cumin seeds 3tsp,sauf seeds 4tsp,black cumin seeds 2tsp)
7.Salt to taste

Method

In a kadhai pour entire oil and heat it,but it should not reach to smoky level. Allow it to rest till it cools down..In a big bowl mix all the dry powder and add enough oil so that it gives a wet texture to the dry masalas.Scoop out the seeds from all the chillies by cutting it from the top.Now stuff masalas into the chillies.Take a clean and dry glass jar, put all the chillies inside and pour all the remaining oil over it.Keep it out in the sunlight everyday till you find that the chillies have become soft.

Note-The masala proportion can be changed as per your own choice,but this combo should fetch you a tasty pickle.Tasty potato recipes can be made with surplus leftover masalas.

Spicy mutton kaleji

Ingredients

1.Mutton kaleji-500gms
2.Onion paste-4tbsp
3.Ginger paste-1tsp
3.Garlic paste-2tsp
4.Tomato chopped-1cup
5.Capsicum chopped-1cup
6.Turmeric powder-1tsp
7.Coriander powder-1/2tsp
8.Cumin powder-1tsp
9.Red chilly powder-1/2tsp
10.Meat masala-1.5tsp
11.Salt to taste
12.Refined oil-4tsp

Method

In a non-stick kadhai add oil and allow it to heat.In it add onion paste and stir fry.Keep the flame low since I prefer using less oil,so it may burn the food when cooked in high flame.Then add ginger and garlic paste.Once oil starts seperating add tomato and stir fry again.Now slowly add all the dry masala except salt and meat masala.Add kalajis and cover it.Do stir occasionally.Once meat is cooked half way add salt and meat masala.cover again and continue cooking.Once the meat is cooked through add capsicum and stir.Once the capsicum is cooked switch off the flame.Remember capsicum should retain its crunchiness.Serve hot with rice or chapatti.

Note-If you do not have meat masala at home,substitute with garam masala.Although will recommend meat masala for a different taste.

Herb rice,creamy potato with sauted vegetables and meat chunks.

This recipe is a complete food in itself.I had many ingredients ready in the fridge so was quick to dish it out.In fact many variety of dishes can be prepared if we mix and blend here and there.

Ingredients for rice.

1.Boiled rice-2cup
2.Green paste-1/2cup(I made a paste of coriander,mint leaves,green chillies and curry leaves)
3.Mixed herbs-1tsp
4.Butter-1tsp
5.Salt to taste

Method
In a frying pan add butter and lightly stir fry the rice.Add green paste,herbs and salt.

Ingredients for potato

1.Boiled and mashed potato-1 cup
2.Black pepper powder-1/2tsp
3.Fresh cream-3tsp
4.Salt to taste

Method

Mix all the ingredients and keep aside.

For meat balls

I have taken leftover boneless meat chunks from meat curry.(Check kosha mangsho for the recipe)and sauted them dry in 1tsp olive oil.

For vegetable saute I have taken babaycorns,brocolli,mushroom and steamed them.Then I added salt,black pepper powder and lemon juice.

After all the preparations done I plated all of them as seen in the picture.You can go ahead and doll it up as you want.

Coconut suji barfi

This sweet can be made superfast and is ideal for packing lunches.
Ingredients

1.Dessicated coconut-1cup
2.Suji-1/2cup
3.Condensed milk-1/2tin
4.Desi ghee for greasing the plate

Method

Mix all the ingredients together in a wok.Switch on the flame and keep stirring it.Once the mixture gets dry remove from flame.
Grease a plate with ghee and spread over the mixture while it is still hot.Pat it roperly and allow it to cool.Once cool let it set in the refrigerator for an hour.Cut them into barfi shapes and enjoy.

Note-Keep the flame low while cooking.

Fish fry-starter

Ingredients

1.Boneless fish-250gms(I have used singhara fish)
2.Besan-1cup
3.turmeric powder-1/2tsp
4.Cumin powder-1/2tsp
5.Ginger garlic paste-1tsp
6.Amchur powder-1/2tsp
7.Lai-1cup
8.Salt to taste
9.Refined oil for frying

Method

Make a batter of besan,salt,turmeric,cumin,amchur,ginger garlic paste with water.The batter should be thick enough.Now in a blender blend lai or puffed rice so that they break into daliya type granules.
Dip the fish into the batter and roll them over with lai so that the lai forms a coating on the fish.Deep fry them. Serve hot.

Note-Lai crust gives  a crispy bite to the fish.

Kabuli chana starter

Ingredients

1.Kabuli chana-1cup(soaked overnight and then boiled)
2.Maida-3tsp
3.Rice flour-3tsp
4.Curry leaves-10 to 12 nos
5.Ginger garlic paste-1tsp
6.Coriander powder-1/2tsp
7.Cumin powder-1/2tsp
8.Chilly powder-1/4tsp
9.Salt to taste
10.Refined oil for frying

Method

Make a batter of rice flour,maida,dry spices,curry leaves and salt.Mix in the kabuli chana.In a deep frying pan add oil and allow it to heat.Once hot lower the flame and deep fry.Serve hot.

Rasberry salad

This is simple to make and a good filling less calorie food.

Ingredients

1.Rasberry-1cup(cut into halves)
2.Radish peel-1cup(peel in lengthwise)
3.Orange juice-2tbsp(orange should be sweet)
4.Chilly flakes-1/2tsp
5.Coriander-2tsp
6.Salt to taste

Method

Mix all the ingredients and enjoy.