mango n mint drink (aam pudina pana)

Ingredients

1.Raw mango - 2nos(peeled and diced)
2.Mint leaves - 1cup
3.Sugar powder - 4tsp
4.Rock salt to taste
5.Cumin powder - 1tsp(freshly roasted and grounded)
6.Boondi - 2tsp

Method

Boil the raw mangoes with water.Keep  the water  in which you have boiled the mangoes.When cool,mash them with hand and keep aside.Make a paste of the mint with water.Soak the boondis in how water and strain after a minute.
In a large bowl mix in mango pulp along with water,mint paste,sugar,rock salt,cumin powder and mix well.In a glass pour the mixture and decorate with boondis.Serve chilled.

Mutton kaleji with bengal gram n cauliflower

Ingredients

1.Mutton kaleji - 400gms
2.Cauliflower - 1cup(chopped)
3.Chana dal(bengal gram) - 1cup(boiled)
4.Onion - 1medium size finely chopped
5.Garlic - 7 to 8 cloves(finely chopped)
6.Ginger - 2inch(finely chopped)
7.Tomato - 1cup(finely chopped)
8.Turmeric powder -  1tsp
9.Cumin powder - 1tsp
10.Coriander powder - 1/2tsp
11.Chat masala - 2tsp
12.Garam masala - 1tsp
13.Salt to taste
14.Olive oil - 2tsp
15.Red chilly powder - 1tsp
16.Bay leaf - 2nos

Method

Heat oil in a wok and add bayleaf.Next add onion,garlic,ginger,tomato and stir fry till fat starts releasing.Mix in mutton kaleji pieces,turmeric powder,coriander powder,chilly powder,cumin powder and cook in a low flame covered, till it is half cooked.(should not take more than 10mins) Next add cauliflower,bengal gram,salt and cook till meat,cauliflower gets cooked thoroughly.Lastly add chat masala,garam masala and stir fry for one more minute.Serve hot with chapatti,rice or bread.

Pabda fish n tori in mint sauce

Ingredients

1.Pabda fish - 3 nos
2.Tori - 500gms(peeled and diced)
3.Raw mango - 1no
4.Mint - 1cup
5.Onion - 1 medium size(chopped)
6.Garlic - 7 to 8 cloves(chopped)
7.Green chilly - 3nos
8.Sugar - 2tsp
9.Coriander powder - 1tsp
10.Cumin seeds - 1tsp
11.Salt to taste
12.Mustard oil

Method

Rub the fish with salt and turmeric and pan fry from both sides till it cooks thoroughly.
Make a paste of mint,mango,green chilly,sugar with the help of water.
Heat 2tsp of oil in a pan and add cumin seeds.Once it starts spluttering add onion and garlic.Stir fry till they change colour.Add tori,coriander powder,cover and cook till tori is  fully cooked..Add the green paste,salt and cook for a minute.In a serving plate lay pabda fish.Pour the sauce n tori on top, as shown in picture.Serve hot with rice.

Note - Cook uncovered after adding the mint sauce for a brighter green colour.

Kancha golla - Chena sweet

Ingredients

1.Chena - 250gms(made by cuddling 1 1/2ltr milk with 3tsp curd)
2.Sugar - 100gms
3.Almonds for garnishing

Method

Blend the sugar to get a fine sugar powder.Take a muslin cloth or a white cotton handkerchief.Place the chena into it and squueze out all the moisture.Knead the chena for 10mins approx until you get a very fine and smooth textured chena.Mix in the sugar powder and knead for 5mins approx.Now make small balls out of the mix and garnish with almonds.Refrigerate for minimum 1hr before serving.

Note - Feel free to add more sugar if you want it sweeter.

Gold coin toast with veg egg scramble

Ingredients for gold coin toast

1.Bread - 2piece cut into round shape(I have taken atta bread)
2.Finely chopped vegetables - 1cup(equal portions of cauliflower,beans,onion,capsicum)
3.Grated cottage cheese - 1/4cup
4.Coriander leaves for garnishing
5.Tomato sauce for garnishing
6.Chilly flakes - 1tsp
7.Salt to taste
8.Olive oil - 2tsp

Method

Mix  cheese with chopped vegetables in a bowl.Add salt and chilly flakes to it Now layer this mixture on the bread slices.Keep aside..Heat oil in a frying pan and roll over the oil on the pan so that you get a coating of oil in the entire pan.Next place the bread with mixture and cook in a low flame.Press the veggies on the bread with a spatula so the the veggies stick well to the bread.Flip the bread and cook the other side too.Now apply tomato sauce on the toast and garnish with coriander leaves.Keep aside.

Ingredients for veg egg scramble

1.Eggs - 3nos
2.Finely chopped vegetables - 1cup(equal portions of mushroom,spring onion,tomato,capsicum)
3.Salt to taste
4.Black pepper powder - 1tsp
5.Olive oil - 2tsp

Method

In a mixing bowl mix vegetables,salt,black pepper  powder.Whisk eggs and pour into the vegetable mix.Nicely stir.Heat oil in a frying pan and pour the entire mixture.Keep stirring till you get a nice scramble mix thoroughly cooked.

Now plate the entire food as shown in picture.

Oats n veggie upma

Ingredients

1.Oats - 1cup
2.Semolina(suji)  - 1/2cup
3.Onion - 1 medium size chopped
4.Cauliflower - 1/4cup(finely chopped)
5.Carrot - 1/4cup(finely chopped)
6.Capsicum - 1/4cup(finely chopped)
7.Mushroom - 1/4cup(finely chopped)
8.Tomato - 1/4cup(finely chopped)
9.Whole red chilly - 2nos
10.Chana dal - 2tsp
11.Mustard seeds - 1tsp
13.Cumin seeds - 1tsp
14.Curry leaves - 2tsp
15.Coriander - 1/4cup(finely chopped)
16.Coriander powder - 1tsp
17.Salt to taste
18.Olive oil - 1tsp
19.Lemon - 1no

Method

Dry roast suji and keep aside.
Heat oil in a frying pan and add chana dal,cumin seeds,mustard seeds,whole red chilly,curry leaves and allow to splutter.Next add onion and fry till it changes colour.Lower the flame and add cauliflower,carrot and stir fry for 2minutes approx.Mix in capsicum,mushroom and cook for a minute.Add coriander powder,salt and tomato stirring for few more seconds.Add coriander,suji,oats and stir for few seconds.Add 1 1/2cup warm water and stir till all the moisture dries up.Sprinkle some lemon juice and serve immediately.

Note - You can also add grated coconut to enhance taste.

Stir fried chicken and veggies in sauce

Ingredients

1.Chicken - 400gms
2.Capsicum - 1no(chopped lengthwise)
3.Spring onions - 5nos(chopped)
4.Baby corns - 1cup(chopped lengthwise)
5.Tori(ridge gourd) - 1cup(chopped lengthwise)
6.Onion - 1medium size(finely chopped)
7.Garlic - 8cloves(finely chopped)
8.Ginger - 1inch(finely chopped)
9.Soya sauce(dark) - 2tsp
10.Fish sauce - 3tbsp
11.Ajinomoto - 1/2tsp
12.Cumin seeds - 1tsp
13.Coriander seeds - 1tsp
14.Salt to taste
15.Olive oil - 1tsp
16.Red chilly flakes and parsley leaves for garnishing

Method

Dry roast cumin seeds,coriander seeds and coarse grind them in a mortar and pestle.Keep aside.
Heat oil in a non-stick frying pan and add onion,ginger,garlic.Stir fry till they change colour.Add Chicken pieces,salt,cover and cook in low flame till chicken is almost cooked(remember not completely cooked).Add tori,baby corn and stir fry for 2mins approx.Next add soya sauce,fish sauce,ajinomoto,freshly grinded cumin and coriander powder and stir fry for some time.Now mix in spring onion,capsicum and cook for one more minute.Garnish with red chilly flakes and parsley leaves.Serve hot with steamed rice or noodles.

Chingri malai curry - Prawn in coconut milk

Ingredients

1.Prawn - 300gms(cleaned and deveined)
2.Coconut milk - 1cup
3.Onion paste - 4tsp
4.Ginger paste - 1tsp
5.Garlic paste - 1tsp
6.Turmeric powder - 1/2tsp
7.Salt to taste
8.Green chilly paste - 1tsp
9.Garam masala powder - 1tsp
10.Bay leaf - 2nos
11.Mustard oil - 2tsp
12.Cumin powder - 1tsp

Method

Marinate the fish with turmeric powder and salt for 15mins.Heat oil in a frying pan and pan fry the fish for few seconds.In the same oil add the bay leaf, onion paste,ginger paste,garlic paste and stir fry for a minute till fat starts releasing.Add turmeric powder,cumin powder,chilly paste, little water and stir fry for some time.Mix in prawns and salt,cover and cook for one more minute.Add little water if its too dry.Next add coconut milk and garam masala and cook for another minute.Serve hot with steamed rice.

Note - use freshly roasted and grounded cumin seeds and garam masala for best result.

Rasogolla

Ingredients

1.Full cream milk - 1 1/2litre
2.Curd - 3tsp
3.Sugar - 200gms
4.Cardamoms - 2nos

Method

Boil the milk and add curd once it is fully boiled.Milk will start cuddling,keep boiling for 15mins in low flame till you get nice lumps of chana.Drain the chana with the help of a sieve.Place chana in a white muslin cloth or a white cotton handkerchief and squeeze the extra moisture,hang it for 2hrs approx so that no extra moisture is left behind.Now  knead the chana for 10 to 15minutes till you get a soft and smooth dough.This is a very important step as it prevents the rasogollas to develop any cracks.Take small portions to shape up into 15 rasogollas.approximately.
In a vessel add 200gms of sugar and 300ml of water.Boil till you get a syrup of one thread consistency.Add cardamom and slip in all the chana balls into it.Cook for another 8 to 10minutes by partially(keeping some space open) covering the vessel with a lid.Remember to turn the rasogollas once in between.Serve cold.

Note - You can also use vinegar or lemon juice instead of curd o cuddle the milk.

Khatta-Meetha Kakdi

We often eat kakadi only as salad,which may get boring sometimes.Try this lip-smacking dish.

Ingredients

1.Kakdi - 300gms(sliced)
2.Tamarind pulp - 4tsp
3.Dry coconut powder - 1/2cup
4.Onion - 1 medium size finely chopped
5.Green chillies - 2nos chopped
6.Turmeric powder - 3/4tsp
7.Coriander powder - 1/2tsp
8.Coriander chopped - 1/2cup
9.Sugar - 2tsp
10.Mustard/refined oil - 3tsp
11.Black mustard seeds - 1tsp
12.Cumin seeds - 1tsp
13.Salt to taste
14.Whole red chilly - 2nos

Method

Heat oil in a wok and add mustard seeds,cumin seeds,whole red chilly and allow to crackle.Next saute the onions till brown in colour.Add kakadi,green chilly and stir fry in high flame for few seconds.Mix in turmeric powder,coriander powder,salt,coconut powder and stir fry for one more minute.Now mix in the tamarind pulp along with some water,cover and cook for one minute in a low flame.Next add coriander,sugar and give a final stir till sugar dissolves completely.Kakdi should be crunchy and not fully soft.Garnish with some more coconut powder and serve hot.

Chilla roll with soya granules and mint

Ingredients for the batter

1.Moong dal - 1/2cup(soak for 6hrs approx)
2.Masoor dal - 1/2cup(soak for 6hrs approx)
3.Whole cumin - 2tsp
4.Red chilly powder - 1tsp
5.Salt to taste
6.Refined oil for frying

Method

Make a smooth batter of moong dal, 1/2tsp cumin,1/2tsp red chilly powderand salt.
Make a smooth batter of masoor dal, 1/2tsp cumin,1/2tsp red chilly powderand salt.
Heat oil in a frying pan and pour 2ladle of moong dal batter to make a pancake.Fry from both sides.
The batter should fetch you 2 moong dal pancakes.Repeat the same for masoor dal also.Total you now have 2 massor dal pancakes and 2 moong dal pancakes.

Ingredients for filling

1.Soya granules - 1cup(soaked in hot water for 2mins and then squeezed the water out)
2.Mint - 1cup(finely chopped)
3.Green chilly - 2nos(finely chopped)
4.Onion - 1medium size finely chopped
5.Chopped Garlic - 2tsp
6.Cumin powder - 1tsp
7.Salt to taste
8.Refined oil -3tsp

Method

Heat oil in a frying pan and fry onion,garlic,green chilly till they change colour.Now add soya granules and fry for some more time.Mix in mint leaves,cumin powder,salt and stir fry for few more seconds.
Now place a chilla on a plate and spread some filling on it.Roll the chilla to a tight roll.Repeat the same for all the other chillas too.With a sharp knife cut the chillas and serve with chutney or sauce as shown in the picture.

Chatpata Fish

Ingredients

1.Rohu fish - 6pieces
2.Tamarind pulp - 1/2cup
3.Turmeric powder - 1/2tsp
4.Cumin powder - 1tsp
5.Whole red chilly - 2nos
6.Rock salt to taste
7.Sugar - 3tsp
8.Mustard oil - 3tsp
9.Bay leaf - 1no
10.Onion - 1medium size finely chopped
11.Garlic chopped - 2tsp

Method

Marinate the fish with 1/2tsp turmeric powder and salt for 15mins.Shallow fry them and keep aside.Heat oil in a wok and add bay leaf and whole red chilly.Once they crackle add onion and garlic and fry till they change brown in colour.Now add tamarind pulp,cumin powder,turmeric powder,salt,fish and cook in a low flame for 2to 3 mins by covering with a lid.Now add sugar and cook till it melts.Serve hot with rice or chapattis.

Note - Use a good quality non-stick frying pan to fry the fish.You will need very less amount of oil to fry from both sides.

Lal Maans

I have given some twist to the original rajasthani dish,but surely very tasty to eat.


Ingredients

1.Mutton - 400gms(I have taken boneless pieces and boiled them.Reserve the mutton stock for further use)
2.Curd - 100gms(whipped)
3.Tomato -6nos medium size(I had chopped them and cooked them in the pan till soft and blended to make a puree)
4.Onion - 1no big ssize chopped
5.Garlic paste - 2tsp
6.Ginger paste - 1tsp
7.Black Cardamom - 1/2no
8.Garam masala powder - 1tsp
9.Turmeric powder - 1tsp
10.Cumin powder - 1tsp
11.Coriander powder - 1tsp
12.Black pepper powder - 1tsp
13.Red chilly powder - 1/4tsp
14.Kashmiri red chilly powder - 2heap tsp(mainly needed for the red colour)
15.Salt to taste
16.Honey - 1tsp
17.Mustard oil - 4tsp
18.Whole red chilly - 4nos(deseed and soak in water for 2hrs)
19.Bay leaf - 2nos

Method

Heat oil in a wok and add bay leaves and  black cardamon till they splutter,next  fry onions till they are brown in colour.Add galic and ginger and fry till fat starts releasing.Add mutton and fry for a minute.Mix in turmeric powder,coriander powder,cumin powder,red chilly powder and fry for some time.Add some mutton stock to prevent the spices from burning.Add the whipped curd and continue to cook for further one more minute.Mix in the tomato puree and red chilly paste.Now add red chilly powder,salt and cook for a minute.Lastly add kashmiri red chilly powder,black pepper powder,garam masala powder and cook for final 30seconds.Switch off the flame and add honey while giving a final stir.Sreve hot with chappatis,paranthas or bread.

Chocolate coffee kulfi

A must have and make recipe, which is so easy to make.Do try out and relish.


Ingredients

1.Full cream milk - 1 1/2 litre
2.Coffee powder - 2 heap tsp
3.Cocoa powder - 4tsp
4.Sugar - 5 heap tsp(feel free to add more if you want it sweeter)
5.Chocolate sauce for topping

Method

Reduce the milk by simmering from 1 1/2 litre to 300ml approx.Add cocoa powder,coffee,sugar and cool.Refrigerate overnight or till it sets completely.While serving pour some chocolate sauce over it.

Ipl Special

Cricket pitch and bats are made of fish tikkis which I have posted earlier.So check the recipe from there.Green grass is made of shredded cucumber,wickets are made of radish and ball is made of beetroot.

Veg pasta in mint n chilly sauce

Ingredients

1.Pasta - 2cups(boiled)
2.Carrot - 1/2cup(boiled)
3.Beans - 1/2cup (boiled)
4.Tomato - 2nos(chopped)
5.Chilly mint sauce - 1cup
6.Olive oil - 4tsp
7.Salt to taste

Method

Heat oil in a frying pan.Toss the pasta,carrot,beans,tomato in it and fry for a minute on high flame.Add the chilly,mint sauce and stir fry for 30secs.Serve hot.

Ingredients for chilly mint sauce

1.Dry red chilly - 5nos (deseeded and soaked for 2hrs)
2.Onion  - 1 medium size fried to brown colour
3.Garlic - 8nos fried to brown colour
4.Mint - 1/2cup

Make a paste by blending them with the help of some water.

Steamed n Spicy Parwal (snake gourd)

Ingredients

1.Parwal - 500gms
2.Coconut grated - 1/2cup
3.Khuskhus(poppy seeds) - 4tsp(soak them in water for 4hrs)
4.Ginger - 1inch
5.White til - 4tsp
6.Green chilly - 4nos
7.Turmeric powder - 2tsp
8.Mustard oil - 4tsp
9.Salt to taste

Method

Peel the parwal and rub them with salt and 1tsp turmeric powder.Heat oil in a pan and shallow fry for 30secs  on high flame.This step is mainly to get some brown colur on the parwal and not to cook them.Make a paste of coconut,til,poppy seeds.ginger,green chilly with the help of little water.You can either cook in microwave or steam them in a pressure cooker by placing the food in a steel tiffin box with a tight cover.In a mixing bowl add the parwal ,paste,1tsp turmeric powder,1tsp mustard oil and salt.
If cooking in a microwave,take a micro safe glass bowl with a cover and spread the parwal mix in it.cover and cook in micro mode at a high for 6 to 8 mins.
in case steaming in a pressure cooker put the mixture in a steel tiffin box and steam for about 10 to 12mins.
Serve hot with rice.

Couscous vegetable tikki with mint and kaitha chutney

Ingredients

1.Couscous - 4tsp(soak in hot water for 5mins)
2.Beans - 50gms(finely chopped)
3.Carrot - 50gms(finely chopped)
4.Onion - 1medium size(finely chopped)
5.Ginger - 1 inch(finely chopped)
6.Garlic - 5 cloves(finely chopped)
7.Coriander - 50gms(finely chopped)
8.Green chilly - 3nos(finely chopped)
9.Cumin powder - 1tsp
10.Chat masala - 1tsp
11.Salt to taste
12.Refined oil for shallow frying
13.Corn flour - 2tsp

Method

I had taken all the veggies together and finely chopped them with onion,ginger,garlic,green chillies in a hand blender for faster cooking.Add couscous ,salt,cumin powder,chat masala powder,corn flour to this mixture.Shape them into tikkis and shallow fry.Serve hot with chutney.

Ingredients for chutney

1.Kaitha - 1no(scoop out the pulp)
2.Mint - 2cups
3.Sugar - 5tsp
4.Mustard oil - 2tsp
5.Green chilly - 1no
6.Salt to taste

Blend all the ingredients with the help of small amount of water to a fine paste.

Butter Chicken

Ingredients

1.Chicken - 500gms(I had taken chicken legs and breasts)
2.Onion - 1 medium size in paste from
3.Ginger paste - 2tsp
4.Fenugreek powder(kasuri methi) - 1tsp(heat in a pan and dry grind to powder)
5.Butter - 20gms approx
6.Mustard oil - 3tsp
7.Garam masala powder - 1tsp
8.Fresh cream for garnishing
9.Salt to taste
10.Kashmiri red chilly powder - 2tsp(it does not has heat like other chillies,mainly required for the red       colour)

Ingredients for chicken marinade

1.Thick Yoghurt - 200gms
2.Turmeric powder - 1tsp
3.Coriander powder - 1/2tsp
4.Cumin powder - 1tsp
5.Red chilly powder - 1/2tsp
6.Kashmiri red chilly powder - 1tsp
7.Garam masala powder - 1/2tsp
8.Lemon juice - 1no
9.Salt to taste
10.Mustard oil - 1tsp
11.Butter - 20gms approx
12.Onion paste - 4tsp
13.Garlic paste - 2tsp
14.Ginger paste - 1tsp

Method

Marinate the chicken with all the ingredients except butter, for a minimum of 3 to 4 hrs.I kept it overnight in the refrigerator.Now grill them in a microwave for 8 to 10 minutes till they are completely cooked.Brush them once with butter  in between.
Alternatively if you dont have a microwave or a tandoor,heat 4tsp of oil and 20gms butter.Slip in the chicken pieces and cook them in high flame turning sides.In this way it will get the desired charred texture.

Ingredients for the tomato gravy

1.Tomato - 8nos medium size chopped
2.Garlic chopped - 3tsp
3.Mace - 2nos
4.Green cardamom - 3nos
5.Mustard oil - 1tsp
6.Butter - 10gms
7.Green chilly - 2nos(deseeded)

Method

Heat oil and butter in a pan and add garlic,green chilly,mace,cardamom and fry till they release their aromas.Add chopped tomatoes and cook  uncovered till they are soft.Cool and blend them in a blender and keep aside.Sieve the puree.

Method for the main dish

Heat oil and butter in a pan.Add onion paste and ginger paste and fry till they start releasing the fat.Add chicken pieces and half of the tomato puree and cook for 2-3 minutes.By doing so,you are ensured that the chicken gets cook well.This step is mainly required for those who are not using the microwave.Add the remaining puree,garam masala powder,kasuri methi powder,kashmiri red chilly powder,salt and cook for two more minute..Lastly add some butter.Garnish with fresh cream and serve hot with naan,paranthas.