Brinjal n couscous roll

Ingredients

1.Brinjal pieces cut thin lengthwise - 5nos
2.Couscous - 4tsp
3.Mint leaves - 10 to 12 nos
4.Ginger grated - 1tsp
5.Cumin powder - 1/2tsp
6.Red chilly sauce - 2tsp
7.Salt to taste
8.Olive oil for frying - 2tsp

Method

Soak couscous in hot water.Water should just cover the couscous.Cover and keep aside.Brush few drops of olive oil in a frying pan and heat.Rub salt in the brinjal and spread them on the pan.Cook from both sides till they have just soften up.Now take them out in a plate.In a mixing bowl add couscous,salt,cumin powder,ginger and mix.Now take a  piece of brinjal and place one mint leaf on one side.On it spread chilly sauce,then layer with the couscous mix and again layer one mint leaf on it.Now roll it as seen in the picture.Repeat to make rest of the rolls.Once again coat a small amount of oil in a frying pan and heat.Place the rolls on them and allow to cook in a v low flame for 3mins approximately.Serve hot with some more chilly sauce.


Ingredients for Chilly sauce

1.Red chilly - 8nos (deseed and soak them in water for 2hrs)
2.Garlic - 1tsp (chopped and fried to brown in colour)
3.Onion - 1 medium size chopped and fried to brown in colour
4.Salt to taste

In a blender make a paste of all the above ingredients with the help of some water.

Chikkoo kulfi - Sapodilla desert

Ingredients

1.Chikoo - 6nos chopped
2.Milk - 1litre
3.Khoya - 5tsp
4.Condensed milk - 1/4tin

Method

Simmer the milk and bring down the volume from 1litre to 250ml approximately. Add condensed milk and khoya and cook till  all the ingredients mixes well.Cool till it reaches room temperature.Add chikoo to the mixture and freeze in the refrigerator for 7 to 8 hrs.

Paneer in khuskhus

Ingredients

1.Paneer(cottage cheese) - 250gms diced
2.Khuskhus - 6tsp(soak in water for 4hrs)
3.Ginger - 2 inch
4.Green chilly - 4nos
5.Cumin seeds - 1tsp
6.Coriander - 3tsp
7.Salt to taste
8.Mustard oil - 4tsp

Method

Make a paste of khaskhas,grren chilly,ginger with some water.Heat oil in a frying pan and add cumin seeds to it.Once they start spluttering add the paste to it.Fry for one minute and add paneer to it.Mix in some salt and add some water to the dish.Cover and cook in a low flame for 2 mins stirring occasionally.Add coriander leaves and serve hot with chappati,parantha or bread.

Sweet potato desert(sweet)

Ingredients

1.Sweet potato - 250gms(boiled and mashed)
2.Khoya - 150gms
3.Dessicated coconut - 100gms
4.Sugar powder - 100gms
5.Cardamom - 2nos
6.Sugar syrup - 1 bowl(Boil 200gms sugar and 200ml water till the entire sugar dissolves)
7.Refined oil for deep frying
8.Maida(all purpose flour) - 4tsp

Method

Mix Maida and mashed sweet potato with a pinch of salt.Keep aside.In a frying pan mix coconut,sugar powder,khoya,cardamom and cook them till they mix well and have a dry texture.Now rub some maida on ur palm and take a small portion of sweet potato and fill a small amount of khoya mixture into it.Cover with some more sweet potato mix and shape them as shown in the picture.Dab some maida onto the sweet as it may be sticky.Deep fry until golden brown.Dip them in the sugar syrup for 4 to 5 minutes.Take out from the syrup and garnish with some khoya mixture.

Stuffed brinjal

Ingredients

1.Brinjals small - 8 nos
2.Onion - 1 medium size chopped
3.Coriander - 3tsp chopped
4.Cumin powder - 1tsp
5.Coriander powder - 1/2tsp
6.Green chilly - 1tsp finely chopped
7.Cheese cubes - 3nos
8.Salt to taste
9.Refined oil for shallow frying
10.Ginger - 1tsp grated
11.Potato - 3nos(medium size boiled and mashed)

Method

Scoop of the brinjals from inside and keep aside.
Heat 2tsp of oil in a frying pan and add onion to it.Once it starts changing colour add ginger and fry for some more time.Add cumin powder,coriander powder,salt,potatoes,green chilly and fry for some time.Switch off the flame and now add coriander and shreeded cheese cubes.Stuff this mixture in the brinjals.
Heat oil in a pan and shallow fry the brinjals till they are soft and fully cooked.Alternatively you can also grill them in a microwave by brushing some oil on the brinjals.

Veg momos with pasta n chilly sauce

Ingredients for momos

1.Maida(all purpose flour) - 150gms
2.Cabbage shredded - 1cup
3.Garlic - 1tsp(chopped)
4.Red chilly flakes - 1tsp
5.Salt to taste
6.Olive oil - 2tsp

Method

Make a soft dough of maida,salt and water.Keep aside.Heat oil in a frying pan and add garlic.Once it changes colour add cabbage and salt.Stir fry till they are slightly soft.Mix in chilly flakes.Now take a small portion of the dough and roll out in thin shape.Fill in some cabbage mix and  close it making pleats.See picture for reference.
Steam the momos for 8 to 10 minutes.

Ingredients for Pasta

1.Pasta - 1cup(boiled with salt and oil)
2.Mustard honey salad dressing - 2tsp
3.Oregano - 1tsp(dry)
4.Black pepper powder - 1tsp
5.Salt to taste

Mix in all the ingredients.

Ingredients for Chilly sauce

1.Red chilly - 8nos (deseed and soak them in water for 2hrs)
2.Garlic - 1tsp (chopped and fried to brown in colour)
3.Onion - 1 medium size chopped and fried to brown in colour
4.Salt to taste

In a blender make a paste of all the above ingredients with the help of some water.

Plate them as shown in the picture.

Spicy Fish fry

Ingredients

1.Katla fish - 6 pieces (a part of a big katla fish)
2.Ginger paste - 1tsp
3.Garlic paste - 2tsp
4.Cumin powder - 1tsp
5.Coriander powder - 1/2tsp
6.Red chilly powder - 1/2tsp
7.Turmeric powder - 1/2tsp
8.Lemon - 1no
9.Salt to taste
10.Mustard oil for shallow frying

Method

Marinate the fish with ginger,garlic,cumin powder,coriander powder,salt,turmeric powder and keep aside for 30mins.Heat oil in a frying pan and shallow fry from both sides till they get cooked.While serving squeeze lemon juice on them.Serve hot.

Note - You can also grill them for 6 to 8 minutes in microwave turning sides once in between.

Fish Tikkis

Ingredients

1.Katla fish - 4 pieces(a part from a big fish so that it has less bones)
2.Potato - 3 nos medium size boiled and mashed
3.Ginger - 1tsp (grated)
4.Garlic - 2tsp(grated)
5.Dry mango powder - 1tsp
6.Cumin powder - 1tsp(freshly roasted and grounded)
7.Red chilly powder - 1/2tsp
8.Corn flour powder - 2tsp
9.Salt to taste
10.Refined oil for shallow frying

Method

Marinate the fish with salt and turmeric powder.Heat oil in a frying pan and shallow fry them from both sided till they get cooked.Cool and debone them.Now in a mixing bowl add potato mash,fish,ginger,garlic,dry mango powder,cumin powder,red chilly powder,salt,corn flour powder and mix them well.Shape in form of tikkis and shallow fry from both sides.Serve hot with chutney or sauce.

Paneer with Schezwan sauce and spaghetti n banana fries

Ingredients for Paneer

1.Paneer - 250gms cut into 2big squares
2.Schezwan sauce - 2tsp
3.Onion - 1 medium size chopped
4.Garlic - 2tsp
5.Soya sauce - 1tsp
6.Ajinomoto  - 1/2tsp
7.Corainader powder - 1/2tsp
8.Salt to taste
9.Olive oil - 2tsp
10.Tomato - 1 medium size chopped

Method

Marinate the paneer squares with schezwan sauce and salt for 10mins and then shallow fry them in a frying pan from both sides.Keep aside.
To make sauce, heat oil in a frying pan and add onion and garlic.Fry till they change colour.Add tomato and stir fry till it is properly cooked.Now add soya sauce,ajinomoto,salt and stir fry for few more seconds.Add small amount of water to make a thick paste.Keep aside.

Ingredients for Spaghetti

1.Spaghetti - 2cups(boiled with salt and oil)
2.Carrot - 1/2cup chopped lengthwise
3.Raw papaya - 1/2 cup chopped lengthwise
4.Fish sauce - 2tsp
5.Garlic - 2tsp chopped
6.Coriander powder - 1/2tsp
7.Oregano - 1tsp(dry)
8.Black pepper powder - 1/2tsp
9.Salt to taste
10.Olive oil - 2tsp
11.Chilly flakes to sprinkle while serving

Method

Heat oil in a frying pan and fry garlic till they change colour.Mix in carrot and raw papaya and stir fry till they get cooked but remain crunchy.Add spaghetti and stir fry for few seconds.Mix in fish sauce,coriander powder,black pepper powder and salt and stir fry for one more minute.Lastly add oregano and give a final stir.Sprinkle some chilly flakes.Keep aside.

Cut raw banana lengthwise nad rub turmeric and salt to it.Shallow fry them till they are crispy and cooked.Keep aside.

For the plating.First arrange the paneer which we had fried.Now coat them with the sauce which we had prepared.Arrange spaghetti and banana fries.Serve hot.

Golgappa with Jeera jal

I bought the golgappas readymade,but you can make them easily at home too.Mix three portion of maida to one portion of semolina.Make a tight dough.Roll out thin small size puri and deep fry.

Ingredients

1.Golgappas - 10nos
2.Potato mash - 1cup
3.Cumin powder - 1tsp
4.Red chilly powder - 1/2tsp
5.Whipped curd - 1/2cup
6.Matar  - 1/2cup(boiled with salt,turmeric,coriander powder,cumin powder,ginger,salt)
7.Tamarind chutney - 1/2cup
8.Onion - 1 no medium size finely chopped
9.Aloo bhujji for garnishing
10.Salt to taste
11.Rock salt to taste

Method

Make jeera jal by adding freshly roasted and grounded Cumin powder,chilly powder,rock salt with 1cup of water.Give a nice stir and keep aside in a bowl.
In a mixing bowl,take the mashed potato and add salt,cumin powder,red chilly powder and mix well.

For plating

In a serving plate arrange the golgappas and break them from the centre.Fill in mash potato mix,then matar.Add whipped curd and then tamarind chutney.Garnish with aloo bhujji and onion.Place the jeera jal bowl on the plate too.
Enjoy the tempting golgappas by dipping into the jeera jal before eating.

Doi Mach (fish in curd)

Ingredients

1.Rohu fish - 6 pieces
2.Onion - 1 medium size chopped
3.Garlic - 2tsp chopped
4.Curd - 1/2cup
5.Coriander powder - 1tsp
6.Cumin powder - 1tsp (freshly roasted and grounded)
7.Garam masala powder - 1/2tsp
8.Mustard oil - 4tsp
9.Salt to tatse

Method

Marinate the fish with salt and turmeric powder for 15mins approx.Shallow fry them and keep aside.Heat oil in a pan and fry onion and garlic till they change in colour.Add coriander powder and curd and stir fry the mixture for 1 minute.Next add in the fish and salt,cover and cook for 1 more minute in low flame.Add small amount of water if it becomes dry.Flip the fish in between.Lastly add cumin powder and garam masala powder.Serve hot with rice. 

Steamed fish

Ingredients

1.Katla fish - 6 pieces
2.Mustard seeds - 2tsp
3.Coconut grated - 5tsp
4.Curd -1/2cup
5.Ginger - 1 inch
6.Cumin seeds - 1tsp
7.Mustard oil -2tsp
8.Turmeric powder - 1/2tsp
9.Salt to taste
10.Green chilly - 3nos

Method

Marinate the fish with salt and turmeric powder for a mininmum of 15mins and then shallow fry. Make a paste of curd,coconut,cumin seeds,mustard seeds,green chilly.Place the fish in the container in which you will steam.In the paste add turmeric powder,salt and mustard oil.Cover the fish with the paste and steam for 5 to 7 minutes.
You can also use microwave and cook in the micro mode for 4minutes approximately.Serve hot with rice.

Note - You may also use Hilsa,Pompfret,or Bhetki fish.In that case dont fry them,steam the raw fish directly with the paste.

Fish with drumsticks n pumpkin

Ingredients

1.Rohu fish - 6 pieces
2.Drumsticks - 1cup(Chopped)
3.Pumpkin - 1cup(diced)
4.Mustard seeds - 2tsp
5.Cumin seeds - 1tsp
6.Khuskhus(poppy) seeds - 4tsp(soak them in water earlier for 4hrs approx)
7.Tomato - 1 no big size
8.Ginger - 2inch
9.Green chilly - 3 nos
10.Turmeric powder - 1tsp
11.Coriander powder - 1tsp
12.Salt to taste
13.Mustard oil - 5tsp

Method

Marinate the fish with salt and turmeric powder and keep aside for a mininmum of 15mins.
Make a paste in a blender of mustard seeds,khuskhus,cumin seeds,tomato,ginger,green chilly.
Shallow fry the fish in a frying pan.Keep aside.In it add the drumsticks and pumpkin and stir fry for some time.Add water and add turmeric powder,coriander powder,salt and cook till they get cooked fully.Now add the paste and fish and cook for one more minute.Add 1tsp of oil giving a final stir.Serve hot with rice.

Note - I had pressure cooked drumsticks for 1 whistle to fasten cooking time.

Spicy Kathal (Jackfruit)

Ingredients

1.Kathal(jackfruit) - 500gms(Diced and kept in hot water for few minutes)
2.Onion big - 1no(chopped)
3.Ginger - 1tsp(grated)
4.Garlic - 2tsp(grated)
5.Tomato - 1no big size(chopped)
6.Curd - 3tsp
7.Turmeric powder - 1tsp
8.Coriander powder - 1tsp
9.Garam masala - 1tsp
10.Cumin powder - 1tsp(freshly roasted and grounded)
11.Red chilly powder - 1/2tsp
12.Kashmiri red chilly powder - 1tsp(optional,I used to give the bright red colour)
13.Salt to taste
14.Vegetable oil - 4tsp
15.Fresh cream - 4tsp

Method

I made this dish entirely in a pressure cooker.If you want to make in a wok increase cooking duration.
Heat oil in a cooker fry onion,ginger,garlic till fat starts seperating.Add tomato and further fry for some more time.Mix in turmeric powder,coriander powder,red chilly powder,kashmiri red chilly powder and stir fry for few seconds.Add curd and fry for some more time.Add kathal,salt and small amount of water and stir.Close the pressure cooker and cook for atleast 3whistles from the cooker.Open the cooker once pressure releases.Add cumin powder,garam masala powder,fresh cream and give a final stir.Serve hot with chapati,parantha or bread.

Stuffed green chillies

Big size chillies are not hot in taste.This dish can also be used as a starter or to accompany with the main course.

Ingredients

1.Big size green chillies - 8nos(deseed them)
2.Cauliflower grated - 1cup
3.Besan(bengal gram flour) - 3tsp
4.Coriander powder - 1/2tsp
5.Cumin powder - 1tsp
6.Dry mango powder - 1tsp
7.Salt to taste
8.Vegetable oil for shallow frying

Method

Dry roast the besan in a pan.Keep aside.Heat 2tsp of oil in a pan and add the grated cauliflower to it.Stir fry for a minute in low flame.Add coriander powder,cumin powder,dry mango powder,salt and continue frying for 1 more minute.Now toss in the besan into it and stir fry for few more seconds.Stuff this mixture into the green chillies and shallow fry them in a pan.Serve hot.

Vada Sambhar

Ingredients for Vada

1.Urad dal - 1 cup(soaked for a minimum of 2hours)
2.Coriander seeds - 1tsp
3.Salt to taste
4.Refined oil for deep frying

Method

In a blender make a thick paste of the soaked urad dal.To it add coriander seeds and salt.Heat oil in a wok/kadhai and deep fry,  pouring 1 ladle of  batter  at a time.Keep aside.

Ingredients for sambhar

1.Arahar dal - 1cup(boiled in a pressure cooker)
2.Vegetables - 1cup(Mix of pumpkin,brinjal,drumsticks,ladyfinger,you can add as per your choice)
3.Curry leaves
4.Turmeric powder - 1tsp
5.Coriander powder - 1tsp
6.Sambhar masala - 2tsp(heaped)
7.Tamarind pulp - 1/2cup
8.Salt to taste

Ingredients for tempering

1.Cumin seeds - 1tsp
2.Mustard seeds - 1tsp
3.Curry leaves
4.Asafoetida - 1/2tsp
5.Red whole chilly - 3nos

Method

In a wok/kadhai heat 5tsp of oil.Add all the vegetables and stir fry.Cover and cook till the vegetables are almost done.Add turmeric powder,coriander powder,salt and stir fry for few more seconds.Mix in the dal and add some water.Boil till all the vegetables are cooked through.Now add samabhar masala and tamarind pulp.Boil for a minute.
For tempering heat oil in a tadka pan or kadhai,splutter all the tempering ingredients and mix in to the sambhar.
For plating arrange the vadas on a plate and pour 2 or more ladles of sambhar.Serve hot.

Fish egg tikkis (Macher Bora)

I know all my bengali friends are smiling to see this recipe.Its a very common dish made in Bengali household but I thought of sharing with everyone as it is very tasty to eat and is not possible to have it, in any restaurant anywhere.

Ingredients

1.Rohu Fish eggs - 200gms(for this you have to ask your fish merchant to give, in your local fish market.Its                                                              
easily available)
2.Besan(chick pea flour) - 4tsp
3.Onion - 1no(medium sixe finely chopped)
4.Green chilly - 3nos(finely chopped)
5.Cumin seeds - 1tsp
6.Turmeric powder - 1/2tsp
7.Salt to tatse
8.Mustard oil for shallow frying

Method

In a mixing bowl mix all the ingredients except oil.The mixture will not be very thick.Heat oil in a frying pan and put small portions of the mixture.It will be sticky,but don't worry fish eggs will take shape with heat once you release on the pan.Fry from both sides.You can pierce with a fork to see whether its fully cooked.Serve hot with main course.

Note - Traditionally they are deep fried and besan proportion is more in such case but I like in this form, to keep the calorie count low. 

White pumpkin with moong dal

Ingredients

1.White pumpkin - 500gms(finely chopped)
2.Moong dal - 1/2cup
3.Cumin seeds - 1tsp
4.Green chilly - 2nos
5.Ginger - 1 inch
6.Turmeric powder - 3/4tsp
7.Salt to taste
8.Mustard oil - 2tsp
9.Bay leaf - 1no
10.Desi ghee - 1tsp

Method

I had hand grounded ginger,green chilly and cumin seeds in a mortar and pestle.You can also make a coarse paste of it in a blender using chutney jar.
Heat oil in a wok/kadhai.Add bay leaf and moong dal.Stir fry dal till colour changes and starts releasing its aroma.Add turmeric powder and stir for few more seconds.Mix in white pumpkin and salt.Cover and cook in low flame till dal is cooked and the mixture is almost dry.Add the grounded ginger,cumin,green chilly and cook for one more minute.Lastly add desi ghee and serve hot with rice,chapatti or bread.

Aloo tikki chat

Ingredients

1.Potatoes - 4nos(medium size boiled and mashed)
2.Onion - 1no(small size finely chopped)
3.Ginger grated - 1tsp
4.Dry mango powder - 1tsp
5.Cumin powder - 1tsp(roasted and grounded)
6.Salt to taste
7.Green chutney
8.Whipped curd
9.Tamarind chutney
10.Potato bhujii for garnishing
11.Coriander for garnishing
12.Chat masala for garnishing
13.Green chilly chopped - 1tsp
14.Pomegranate seeds for garnishing
Method

In a mixing bowl add the mashed potatoes,ginger,onion,dry mango powder,salt,cumin powder.Shape in form of tikkis and shallow fry them.For plating first plate the potato tikkis,next layer with curd,then green chutney followed with tamarind chutney.Garnish with potato bhujji,coriander,chopped onion and pomegranate seeds.Lastly sprinkle some chat masala and cumin powder.Serve hot or cold.

Mutton kaleji(liver) with Rajma(kidney beans) and Oyster sauce

Ingredients

1.Mutton liver - 250gms
2.Rajma(kidney beans) - 1cup(boiled)
3.Oyster sauce - 1tsp
4.Port red wine - 4tsp
5.Onion - 1no (big size  finely chopped )
6.Garlic - 2tsp(finely chopped)
7.Ginger - 1tsp(finely chopped)
8.Tomato puree - 1cup(I took 3medium sized ones and simply blended them,did not deseed)
9.Turmeric powder - 3/4tsp
10.Coriander powder - 1tsp
11.Cumin powder - 1tsp
12.Meat masala - 1tsp
13.Refined oil - 4tsp
15.Curd - 3tsp
16.Salt to taste
17.Red chilly powder - 1tsp

Method

Heat oil in a kadhai/wok, add onion,ginger,garlic and fry till oil starts releasing from it.Add mutton liver and fry for a minute.Mix in curd and stir fry for some more time.Mix in the rajma.Then add turmeric powder,coriander powder,cumin powder,red chilly powder and stir fry for 2 to 3 minutes.Add small amount of water and let it simmer covered for a few minutes.Stir occasionally in between.When the meat is almost cooked add tomato puree,oyster sauce and red wine.Add meat masala also to it and cook till meat is fully cooked.Serve hot with rice,chapatti or bread.

Pasta with veggies n vegetable chop

After all that festive indulgence,am back with my usual self with some simple and healthy food.

Ingredients for pasta

1.Pasta - 2cups(boiled with 1tsp oil and salt)
2.Garlic chopped - 2tsp
3.Rosemary(dry) - 1tsp
4.Oregano (dry) - 1tsp
5.Red chilly flakes - 1tsp
6.Salt to taste
7.Olive oil - 2tsp

Heat olive oil in a frying pan.Add garlic and fry till they turn brown in colour.Toss in pasta and stir fry for a minute in slow flame.Add rosemary,oregano,salt and red chilly flakes.

Ingredients for salad

1.Cucumber - 20gms(diced)
2.Carrot - 20gms(diced)
3.Radish - 20gms(diced)
4.Green capsicum - 20gms(diced)
5.Rajma seeds - 20gms(boiled)
6.Raw turmeric - 20gms(diced)
7.Lemon juice - 1tsp
8.Rock salt to taste
9.Black pepper powder - 1tsp

Method

Mix all the ingredients

Plate the dish as shown in the picture with vegetable chop.I have updated the recipe of vegetable chop in the earlier post.

Gujhia - A sweet

Generally Gujhia is made of khoya stuffing but I made it in a different way.

Ingredients

1.Maida - 100gms
2.Condensed milk - 1/5tin
3.Paneer(cottage cheese) - 100gms
4.Semolina(suji)- 50gms
5.Sugar - 100gms(for the syrup)
6.Saffron - 1/4tsp
7.Dry fruits finely chopped for garnishing
8.Refined oil for deep frying

Method

Make a tight dough with maida(100gms),oil(20ml) and water.Keep aside.
Make sugar syrup with sugar(100gms) and water(100ml) and saffron.
Heat a frying pan and dry roast the semolina.Keep aside.Now crumble the paneer and cook for a minute.Add condensed milk,semolina and cook till the mixture dries up.
Now make small puris(circular shape) out of the dough.Fill in a portion of the mixture and fold it to make a semi circular shape as shown in the figure.Deep fry till golden brown.Coat it with sugar syrup and garnish with dry fruits.

Colourful vegetable chop - a starter

Ingredients

1.Potatoes boiled - 5nos(mashed)
2.Spinach - 1/2cup (blanched and pureed)
3.Carrot grated - 1/4cup
4.Paneer(cottage cheese) - 3tsp
5.Semolina(suji) - 4tsp
6.Ginger  - 1tsp(grated)
7.Chana masala/garam masala - 1tsp
8.Red chilly powder - 1/2tsp
9.Dry mango powder - 1/2tsp
10.Salt to tatse
11.Refined oil for deep frying

Method

In a mixing bowl mash the boiled potatoes.Add ginger,chana masala.dry mango powder,salt,red chilly powder and mix it well.Now seperate 1/3rd part and mix grated carrot to it.In the remaining mixture add spinach paste.Now take a small part of paneer and cover it with carrot mixture.Next again cover it with spinach mixture, giving it an oval shape.Refer the image shown, to see, how it looks from inside when cut into two parts.Lastly roll them over semolina to coat it thoroughlly and deep fry till golden brown.Serve hot with tamarind chutney or any sauce.

Nutritious fried rice with fruits n veggies.

Ingredients

1.Boiled rice - 2cups
2.Red Bell pepper- 50gms(chopped)
3.Cauliflower - 100gms(chopped)
4.Coriander - 1/2cup
5.Black grapes - 50gms
6.Apple chopped-50gms
7.Orange juice - 1/2cup
8.Cumin seeds - 1tsp
9.Cardamom - 2nos
10.Cloves - 2nos
11.Bay leaf - 1no
12.Black Cardamom - 1no
13.Butter - 20gms
14.Olive oil - 1tsp
15.Black pepper powder - 1tsp
16.Garlic chopped - 1tsp
17.Salt to tatse
18.Some more fruits for garnishing
19.Cinnamon - 1inch

Method

Heat butter and oil in a pan.Add garlic,cumin seeds,cardamom,black cardamom,cloves,cinnamon,bayleaf and fry till they start releasing their aromas.Add cauliflower and stir fry in low flame for 2mins approx.Next add red bell pepper and cook for 1 more minute.Now add apple and black grapes and stir fry for 1 more minute.Next add rice,salt,black pepper powder,coriander and give a nice mix.Cook for few more seconds.Switch off the flame and add orange juice.Garnish with fruits and serve hot.

Shahi Mutton (mutton in white gravy)

I named this dish as Shahi Mutton because I have used dry fruits as the main base for the gravy.

Ingredients

1.Mutton pieces - 250gms(boiled and keep the stock to use later in the recipe)
2.Shahjeera - 1tsp(you can also use cumin seeds)
3.Curd - 1cup(whipped)
4.Black pepper powder - 1tsp
5.Garam masala powder - 1tsp
6.Dry fruits paste - 5tsp(heaped)
7.Fried onion for garnishing
8.Garlic chopped - 2tsp
9.Salt to taste
10.Olive oil - 2tsp
11.Coriander powder - 1/2tsp

Method

Make a paste of 10almonds,10cashewnuts,20raisins with the help of water.
Heat oil in a frying pan and add shahjeera and garlic.Fry till garlic changes colour.Mix in the mutton pieces,curd and coriander powder and a little stock of the mutton.After 2mins approx, add dry fruits paste and little stock and cook for 2 to 3 mins in a low flame stirring occasionally.Now add salt and black pepper powder and cook for another 1minute.Lastly mix garam masala powder.
Garnish with fried onion and serve hot.

Note - Make garam masala powder fresh by roasting and grinding  4cardamom,2cloves,1inch cinnamon,1star anise.

Kalakand - A sweet

Instant to make and delicious to eat with few ingredients needed.

Ingredients

1.Paneer(cottage cheese) - 400gms
2.Condensed milk - 1/2tin
3.Dry fruits(roughly cut) to garnish

Method

In a frying pan, crumble the entire amount of paneer. Switch on the flame and cook in a low flame till most of the moisture dries up.Add condensed milk and cook further till the entire mix almost dries up.Keep stirring occasionally.It will be a little sticky in the end.
Take a plate and spread the cut dry fruits on it.Now layer the panner mix on it and press slightly.Allow to cool and then refrigerate for 30mins to set.Lastly cut them into square shapes.

Note - I did not use any sweetner as condensed milk in itself will give the required sweetness to the dish.

Samosa

Ingredients

1.Maida - 200gms
2.Boiled potatoes - 4nos(diced)
3.Green peas - 1/2cup
4.Cumin seeds - 1tsp
5.Dry mango powder - 1tsp
6.Green chilly - 1tsp(chopped)
7.Salt to taste
8.Refined oil for deep frying
9.Coriander powder - 1tsp

Method

Make a tight dough of Maida,5tsp of oil,salt and water.
Heat oil in a frying pan,add cumin seeds,green chilly and allow to splutter.Then add in green peas,stir fry for a while.Add potatoes,dry mango powder,salt,coriander powder and cook for a minute till it mixes well.Keep aside.
Divide the dough into small balls.With the help of a rolling pin,roll out the balls in circular shape(like puri)
Cut through the centre and shape in a cone form,pleating in the middle.Fill in with potato mix and seal from all the edges.Deep fry till golden brown and serve hot with tamarind chutney.

Radish(muli) leaf tikkis

Most of us discard the leaves of radish when we buy them.Many a times we get to see such fresh and beautiful leaves.So thought of making some innovative dish out of it.It is a starter and will be ideal as evening snack.You can also  layer them in between breads and pack them for tiffin boxes.

Ingredients

1.Radish leaves - 100gms(discard the long stems within the leaves)
2.Garlic chopped - 1tsp
3.Green chillies - 1tsp(chopped)
4.Roasted peanuts - 5tsp(Coarsely grounded)
5.Cumin seeds - 1tsp
6.Dry mango powder  (amchur) - 1tsp
7.Salt to taste
8.Refined oil for shallow frying
9.Chat masala - 1tsp
10.Radish,Red capsicum for decorating the plate
11.Boiled potatoes - 6nos(medium)

Method

Heat 1tsp of oil in a frying pan.Add green chillies,cumin seeds,garlic.Fry till garlic changes brown in colour.Lower the flame and add radish leaves.Add salt and stir fry till they are cook and a little crispy.Keep aside.Now in a mixing bowl mash the boiled potatoes,add fried radish leaves, amchur powder,salt,peanuts.Mix them well and shape them in tikki form.Heat oil in a frying pan and shallow fry from both sides.Sprinkle some chat masala and serve hot with ketha chutney or any sauce.

Paneer(cottage cheese) sweet - Holi special

Make this simple and easy to make sweet, to enjoy in the coming Holi festival.

Ingredients

1.Paneer - 500gms
2.Milk powder - 6tsp(heapful)
3.Sugar powder - 5tsp
4.Cardamom - 2nos
5.Food colour(orange and green) - 2drops each
6.Almond and Cashewnuts to decorate
7.Coconut freshly grated - 4tsp

Method

In a frying pan crush the entire amount of paneer.Switch on the flame and cook the paneer, stirring occasionally.Keep cooking in a low flame.Paneer will release moisture.Once the moisture is reduced add milk powder.It will take 5 to 6minutes to reach this stage.Once almost dry add sugar powder and cardamom.Switch off the flame once all the moisture dries up.Cool till it comes to room temperature.Blend the mixture in a blender for 20seconds,this will give a very smooth texture to it. Now divide it into 3 portions.In one portion add orange colour,in the second portion add green colour.Third portion to be kept in its original colourMake a total 12 balls out of the mixture.Stuff very small portion of grated coconut in each of them.Decorate with almond and cashewnuts.

Nutty n fruity pancake

This recipe is ideal for a morning breakfast or evening snacks.Surprise your kids by packing them in their tiffin boxes.

Ingredients

1.Wheat flour - 1cup
2.Rice flour - 2tsp
3.Maida(all purpose flour) - 1/2cup
4.Fennel(sauf)seeds - 1tsp(heapful)
5.Salt to tast(add a small amount)
6.Dry fuits chopped - for topping on the pancake.
7.Fruits chopped - for topping on the pancake (I used apple and chikoo you may use any of your choice)
8.Sugar - 1tsp
9.Fresh grated coconut - for topping
10.Chocolate sauce for garnishing
11.Refined oil for shallow frying

Method

In a large bowl mix in wheat flour,rice flour,maida.salt,sugar,fennel seeds.Make a fine flowy paste(like dosa batter) with the help of water and keep it for a minimum of 1hour.I kept it overnight in the refrigerator.Heat a tsp of oil in a good non-stick frying pan.Pour one ladle of the batter and spread it in circular motion.wait for a few seconds and spread dry fruits,fruits and grated coconut.Press them slightly so that they stick well with the pan cake.When almost cooked gently flip to the other side.If required add a little oil from the sides.Since I used a non-stick pan so it was not difficult for me.Now serve on a plate and pour in some chocolate sauce on to it.Can be eaten hot or cold.

Note-When packing for tiffin boxes roll them so that all the topping stays intact.You can also add honey on the topping.

Green mutton

This recipe is to bring some variation in the regular mutton dishes we prepare.It is best to eat for lunch as mutton and spinach combined need some time to digest.Try on weekends, as those are the days when we want to eat and cook some special dishes, but do not want to spend too much time in the kitchen.

Ingredients

1.Mutton pieces - 500gms
2.Spinach paste - 250gms(blanched in boiling water and grind to a paste)
3.Onion - 2nos(medium)
4.Garlic - 6 cloves
5.Ginger  - 1inch
6.Tomato - 2nos(medium)
7.Garam masala powder - 1tsp
8.Turmeric powder - 1tsp
9.Coriander powder - 1/2tsp
10.Cumin powder - 1tsp
11.Refined/mustard oil - 3tsp
12.Grren chillies - 3nos(splitted)
13.Salt to taste.
14.Fresh cream for garnishing

Method

Make a paste of onion,tomato,ginger,garlic in a blender.Marinate the mutton with this paste for 30mins approx.
Heat oil in a kadhai/wok add green chillies and fry till they splutter and change in colour.Now mix in the marinated mutton along with the paste.Cover and keep cooking for 10mins in low flame stirring occasionally.Now add in turmeric powder,coriander powder,cumin powder and stir.Continue cooking for another 5mins.Then add salt and cook till mutton is soft and cooked completely.Add water in between  if it becomes too dry.Lastly add spinach paste and garam masala powder.and cook for another 1min uncovered.Garnish with fresh cream and serve hot with steamed rice.

Note - Cook spinach uncovered to retain its bright green colour.The entire process will need a minimum of 45mins.You can pressure cook in a pressure cooker also for faster cooking and very tender mutton.After pressure cooking add spinach paste and garam masala.

Creamy pasta with Bathua(chenopodium)

I have used conch shaped pastas here.Any single colour pasta would look good.


Ingredients

1.Pasta - 1 cup(boiled with salt and a little olive oil will double in size almost to 2cup)
2.Maida(all purpose flower) - 2tsp
3.Milk - 1cup approximately
4.Garlic - 2sp(chopped)
5.Bay leaf - 2nos
6.Black pepper powder - 1tsp
7.Bathua leaves - 1cup(chopped)
8.Butter - 25gms
9.Fresh cream - 3tsp
10.Salt to taste
11.Olive oil - 2tsp

Mehtod

Heat olive oil in a frying pan and saute bathua leaves with salt.Keep aside.
Heat olive oil and butter in a frying pan.Add bay leaf and garlic.Stir fry for a few seconds till garlic changes colour.To it add maida and stir fry for 30secs approx.Now add milk stirring continuously to avoid lumps.Add salt remembering that you have already added salt in pasta and bathua earlier.Discard the bay leaf.Toss in boiled pasta and give it a nice stir.Lastly add black pepper powder and fresh cream giving a final stir.Garnish with bathua leaves.

Note- If you want less dry adjust with some more milk.

Simply Chicken

I made this recipe with the leftover chicken mince and drumsticks.Simple to make but tasty to eat with quite a less amount of ingredients used.So make on those lazy days, keeping everyone around happy in the dining table.

Ingredients

1.Chicken mince- 150gms
2.Chicken drumsticks - 2nos
3.Onion finely chopped - 1cup
4.Garlic finely chopped - 3tsp
5.Ginger finely chopped - 1tsp
6.Tomato finely chopped - 1cup
7.Coriander - 1cup
8.Turmeric powder - 1tsp
9.Cumin powder - 1tsp
10.Coriander powder - 1/2tsp
11.Salt to taste
12.Olive oil- 3tsp
13.Raddish and tomato for garnishing

Method

Heat oil in a frying pan.Add onion,ginger,garlic and stir fry them in  low flame.Then add tomato and further stir fry till tomato softens and mixes well.Mix in all the dry spices and stir fry well for a few more seconds.Now add in chicken mince and drumsticks and cover.Continue cooking in  low flame.After 2 to 3 minutes add salt and continue cooking till all the secreted juices of  the chicken dries up.Lastly mix in coriander leaves giving a final stir.Serve hot with chappati,bread or paranthas.