Saunf murgh- Fennel chicken

After a long laziness,now in full active mode,lol blogging the very next day :-)

This recipe I had made during Durga puja festival this year,needless to say as by now you all know,this is again easy to make with very less oil. The aroma and flavour of saunf/fennel rendered a distinctive flavour to the chicken. While making the fennel paste I used the sil batta which most bengali households do have,but you may also make the paste in the small chutney jar of your mixer with the help of some water.

Ingredients

1. Chicken pieces(preferably with bones) - 500gms

2. Ginger garlic paste - 2tsp

3. Garam masala powder - 1/2tsp

4. Saunf/fennel seeds - 3tsp

5. Tomato - 1 medium size chopped

6. Turmeric powder - 3/4 tsp

7. Green chilly - 2 no chopped

8. Coriander powder - 1 tsp

9. Cumin powder - 1tsp

10. Mustard oil - 2tbsp

11. Salt to taste

12. Onion - 1 medium size chopped

Method

Heat oil in a pan and add green chilly,1 tsp fennel seeds and allow to splutter. Next add onion,ginger,garlic and tomato. Stir fry till oil starts separating. Now add all the dry spices and stir fry for few secs. Add chicken,salt and stir well. Cover and cook in a low flame till chicken gets cooked completely. Meanwhile make a paste of 2 tsp fennel seeds with the help of water. Once the chicken gets cooked through, add the fennel seed paste and cook for 2 more mins. Garnish with fresh cream and serve hot with chapati,bread or fried rice.

Chocolate coconut laddoo

Christmas is round the corner and we all are busy baking some thing or the other. I have also started baking since few days and am enjoying the aromas of freshly baked stuff in my house. Recently I discovered to make healthy fruit cakes with whole wheat flour and honey,to substitute maida and sugar. I never knew that cakes can taste so delicious even with the ordinary atta. Will soon share the recipe of them soon.

Today while making chocolate,yes I know, I will make em again and publish the recipe. Back to the point,while making chocolate,a minor mistake happened,which led to this new recipe which is quick and apt for Christmas. While melting white chocolate on a double boiler,I didn't realise that the water was touching my chocolate utensil base,so as soon as I added butter,it started curdling and butter started getting cooked. Immediately I pulled the utensil out and randomly started adding ingredients and voila a new recipe got discovered. Before I again got lazy of writing,I thought of sharing it right away in my blog

Ingredients

1. White chocolate compound -1/2 cup

2. Butter - 1/4 cup

3. Cocoa powder - 1/2 cup

4. Brown sugar - 1/4 cup(powdered)

5. Coconut powder - 1/2 cup approx

Method

On a double boiler melt white chocolate compound along with butter. Once they melt completely remove from flame,now mix in sugar powder,cocoa powder and coconut powder to form a soft dough. Once they cool down a little and you find it comfortable to handle,make laddoos out of them. Now Refridgerate for 30 mins and roll some coconut powder for garnishing. I have simply sprinkled some of it.

Sweet potato snacks

With the onset of winter in Delhi/NCR evening tea has become more of a celebration nowadays. Although with the chill in weather,everything seems to be at it's best,be it food,travelling or even just soaking the bright sunshine Ina lazy afternoon. I look forward to this season for one more reason,being my favourite hobby of knitting woollies. This time of the year I realise, that I hardly sit and mostly moving around. Actually for knitting you have to sit in a place,either chatting or watching tv,both being a not so practising things for me. Watching television has never been on my hobby list.

Markets are full with variety of vegetables and fruits,though prices are soaringly high this year. This dish can be savoured with hot piping tea and kids will love them too. It's not high in calories,so all the weight watchers like me can enjoy them. The mantra as always is to eat in moderation.

Ingredients

1. Sweet potato - 4 medium size( boiled and mashed)

2. Coconut powder - 4 tbsp

3. Maida - 2 tbsp

4. Fennel seeds - 1tsp

5. Salt to taste

6. Jaggery - 25 gms approx

7. Refined oil for pan frying

Method

I had boiled the sweet potato in the morning and kept it in a colander till evening so that all the extra moisture dries up really well. It's very important that the potato is well drained before starting with the recipe. Crush the jaggery as much as possible so that they mix well. Now in a mixing bowl add boiled and mashed sweet potato,jaggery and mix well. To it now add,fennel seeds,coconut powder,salt,maida and mix to from a firm dough. Heat some oil in a frying pan and make small tikkis out of the mixture and fry till golden brown and firm. 

Dry fruits stuffed instant sondesh

Durga pujo brought in lot of excitement,happiness and joy to my life. I went berserked with food,pandal hopping and dressing up,leaving almost no time to blog any recipe here. Hence,writing after a long break,although not a very long one. This time of the year is my favourite as it not only brings joy with so many festivities,but also the climate is super cool,making me feel to travel around more.

Diwali being just a few days away,I thought of sharing this recipe which is fast to make and involves no cooking,once the chana has been prepared. This recipe will be less sweet in taste and can be consumed by those who are on diet. 

Ingredients

1. Full cream milk - 1 litre

2. Dry fruits chopped - 1/2 cup approx

3. Milk powder - 1/2 cup

4. Cardamom powder - 1 tsp

Method

Boil and curdle the milk with curd. You can also curdle with lemon,in that case wash the chana with water so that the lime flavours gets removed. I generally prefer using curd while making sweets. The trick is once the milk starts boiling,lower down the flame and keep adding curd in small portions in intervals till the milk curdles. Strain in a muslin cloth and squeeze hard to remove all the moisture from it. I made almost 1/2 cups of chana,the ratio should be 3:1 of chana to milk powder. Once it cools down completely press with the lower side of your palm and knead for at least 5 mins till it has a smooth texture. Add milk powder to the chana and further knead till smooth texture. Make small balls and fill small amount of chopped dry fruits inside the balls. Layer with some dry fruits on top and press slightly. Repeat till you have used the entire mixture. Refrigerate for minimum 1 hr and serve.

Mishti potol - sweet parwal(pointed gourd)

Mishti potol is one such sweet of Bengal which is v less talked about as compared to other sweets and deserts. First time I saw it in a sweet shop in Kolkata(I am a probashi banagali belonging from MP), I found it very innovating and appealing. This sweet is rarely seen in sweet shops there. It was too sweet for my palate,but nonetheless  I liked it. Originally it's made with khoya filling,but in Noida where I stay khoya is seldom found. So I went ahead and made this with paneer,coconut and jaggery and can safely say that I liked the taste better.

Durga puja celebration has started in full swing and along with food expedition,I am busy planning with my sarees and listing pandals to be visited. For many of us this time is special be it Navratri or Durga puja celebration.Hope you enjoy this sweet and enjoy with family.

Ingredients

1. Potol/parwal/pointed gourd - 6 nos

2. Grated coconut - 1/2 cup

3. Jaggery - 1/2 cup

4. Paneer - 1/2 cup

5. Sugar - 1 cup

6. Green cardamom - 1 no

Method

Peel the potol, cut from one end and scoop out the seeds. I find it easy to scoop with the lower side of a spoon. Pressure cook the potol for 1 whistle,drain and keep aside. Now in a pot add sugar with 1 cup water,boil till the sugar dissolves. Add potol to the syrup along with green cardamom and boil for 2 to 3 mins. Let it cool in the syrup itself.

In a pan add paneer,grated coconut,jaggery and cook till all the moisture has evaporated and oil starts releasing. Once it cools down,fill this stuffing in the potol. Refridgerate for 2 hrs.Tastes best when served cold.

Gurer(jaggery) payesh

Finally the best days of a bong has arrived,Durga puja. These 10 days are to rejoice with your family and friends. Food ,wearing new clothes,pandal hopping,all are integral part of Durga puja. Generally the idol is brought on panchami,that is on the 5 th day,but the happiness,excitement starts with Mahalaya itself.

 I kick started my food tour this Mahalaya with our very own basic gurer payesh. It is simple to make but delicious to eat. In Noida,in my nearby local market I bought this sugarcane jaggery,which in bengali we also term as "bheli gur", but in Bengal gurer payesh is mainly made with khejur means date palm gur. The bheli gur here,is equally tasty and it tasted yummm after preparing.

Ingredients

1. Full cream milk - 500 ml

2. Gur - 1/2 cup(almost 50gms,increase if you want sweeter)

3. Green cardamom - 1 no

4. Chopped dry fruits for garnishing

5. Rice - 4tbsp

Method

Wash the rice and soak in water for 30 mins. In Bengal we use gobindobhog rice,as it cooks well and faster,but here it is not available so I used basmati rice. The key being that it takes longer time,but I cook until its done.Boil milk and simmer till it is reduced to half it's volume. Next add rice,cardamom ,simmer and cook till the volume of milk is reduced to 1/4 th. Meanwhile break the gur into small pieces. Once the rice is cooked,switch off the flame and add gur. Give a nice stir and allow it to rest for 15-20 mins,till the entire gur gets dissolved and give a final stir.I prefer adding gur after switching off the flame,so that the milk doesn't cuddles in case there is any impurity in the gur. To be on the safer side, this is the preferred stage to add gur. Garnish with chopped dryfruits and enjoy.

Mutton nawabi

We all know that red meat/mutton is best eaten occasionally,due to high level of animal fat. Since yesterday was a national holiday,so thought of cooking mutton,which should be made with less oil,but also a riot of spices. Although you may find the recipe elaborate,but it is very simple once we get all the ingredients sorted. Let me confess,I just mixed and matched whatever was available in my pantry. In case you don't have the particular ingredient or spice,just try to substitute or cook without it. Still I would recommend to use all the ingredients as it tasted to be one masterpiece.

I named it "nawabi" only because I was using some nuts and raisins. You may give your own name if u so wish.

Here in Noida,winter is settling in and it will be doubly beneficial for me as Durga puja is round the corner. I enjoy pandal hopping,dressing up traditionally in a saree and obviously relishing some street food available in the pandals. Therefore better the weather,better for me.

Ingredients

1. Mutton - 500 gms( medium size pieces)

2. Onion - 1 big size(chopped)

3. Ginger - 2tsp

4. Garlic paste - 3tsp

5. Tomato - 2 medium size( chopped)

6. Curd - 100gms

7. Turmeric powder - 1tsp

8. Red chilly powder - 1tsp

9. Salt to taste

10. Mustard oil - 4tsp

For the paste

1. White til seeds - 4tbsp

2. Peanuts - 25-30 nos

3. Almond - 10 nos

4. Raisins - 25 nos

Soak the above in warm water for 30 mins and make a paste with some water.

For the garam masala powder

1. Green cardamom - 3 nos

2. Black cardamom - 1 no

3. Cloves - 5 no

4. Cinnamon - 1 inch

5. Javitri - 1 flower

6. Black pepper - 1 tbsp

7. Cumin seeds - 2 tsp

8. Coriander seeds - 2 tsp

Dry roast and grind them coarsely,keep aside.

Method

Heat oil in a pressure cooker,add onion,ginger,garlic,tomato one by one and stir fry till oil starts separating. Since we are using less oil,cook in low flame stirring frequently. Next add mutton and stir fry for 3-4 mins. Next,dissolve turmeric powder,red chilly powder in small quantity of water and add it to mutton. Stir fry for 10 - 15 mins in low flame,covering with a lid,stirring occasionally. Now add some water,salt and close the lid of the cooker. After the first whistle,lower the flame and cook for 25 mins approx or till the mutton is cooked. Open the cooker only when the entire steam has released naturally. Next in a large bowl,whip curd,to it add the paste and dry garam masala powder. Add some water to it and pour on the mutton. Mix,add some water,if required and cook for one more minute. Garnish with cucumber,carrot shavings and serve hot with steamed rice.

Ridge gourd and rohu fish curry (macher jhol) in mustard paste

Bengalis love their fish curry or macher jhol loke anything in this world. We are brought up in this world where we get to taste,see and even learn many varieties of fish curry in our home kitchen. Here in,our place(Delhi/NCR) we get really get very good quality of rohu and Katla fish. Although other varieties are available but these two fish is available round the year in really good quality,thus not missing Kolkata for them.

My refridgerator was full with these today,so thought of combining and make something different.

Ingredients

1. Rohu fish - 500gms( cut in pieces)

2. Tomato - 3 nos medium size (chopped)

3. Onion - 1large(chopped)

4. Green chilly - 2 no(chopped)

5. Mustard seeds - 3 tbsp

6. Ginger paste - 2tsp

7. Panch phoron - 1tbsp

8. Turmeric powder - 1 tsp

9. Mustard oil as required

10. Salt to taste

11. Red chilly powder - 1 tsp

Method

I made the mustard paste by grinding them in a seel batta,but in case you don't have then make a paste In a blender.

Rub the fish with some salt and turmeric powder and keep aside for a minimum of 15 mins. Heat mustard oil In a pan and shallow fry the fish both sides,until light brown in colour. Drain and keep aside. In the same oil add panch phoron,green chilly and fry till they splutter. Add onion and tomatoes and cook till oil starts separating. Now add turmeric powder,salt,ridge gourd pieces.After a minute add some water,ginger paste,cover and cook,stirring occasionally, till the gourds are almost cooked. Now add fish,mustard paste and cook for 2 more mins. Serve hot with rice.

Note- dissolve the mustard paste with some water and strain out the black skin peels of the mustard,as it is difficult to digest.

Phataphat gawarfali (clustered beans)

I named the recipe as phataphat,because you cook this in a jiffy in a pressure cooker and not much preparation is required. I serve it in the lunchbox for hubby dear and so it has to be made fast with so many work to do in the morning. Best served with paranthas. I prefer chopping them previous night,as chopping early morning can be tedious and time consuming. I also grate the coconut in the night only.

Ideally gawarfali has a slight bitter taste as compared to beans,but somehow that bitterness actually enhances it's taste.

So here it is,hope you make them in your kitchen and enjoy eating it too.

Method

1. Gawarfali - 500gms( chopped)

2. Tomato - 3 medium size ( chopped)

3. Coconut grated - 1/2 cup

4. Ginger garlic paste - 1 tbsp

5.green chilly - 2 nos( chopped )

6. Turmeric powder - 1 tsp

7. Coriander powder - 1 tsp

8. Mustard/refined oil - 3tbsp

9. Salt to taste

10. Asafoetida (heeng) - 1/4 tsp

11. Red chilly powder - 1tsp

Method

Heat oil in a pressure cooker,add green chillies and fry for few secs. Next add ginger garlic paste and fry for some more time. Add tomatoes and fry till fat starts separating. Mix in the gawarfali and fry for a min. Now add all the dry spices,coconut and stir fry for few more secs. Last add small amount of water,close the lid and preesure cook till 2 whistles. Before serving garnish with some more grated coconut.

Oats and raw banana tikkis

The weather in Delhi/NCR has become quite uncertain these days. One day we are having good rainfall,thus making the weather very cool and pleasant ,then the other day it's again hot and humid with bright sunshine. The moment I think ,no need of the AC anymore,next day I am proved wrong. Anyways,it's still a good experience on those windy days. 

I am quite fond of various type of biscuits with my tea,but this Sunday thought of dishing out something different,which is healthy too. So here I made this tikkis and enjoyed them with hot tea. I didn't go for much decoration and just photographed from my plate and enjoyed having it in one of those good weather day. Hope you too find it interesting and make it in your kitchen.

Ingredients

1. Raw banana - 3 nos ( boiled,peeled and mashed)

2. Potatoes - 3 medium ( boiled,peeled and mashed)

3. Oats - 1/2 cup( for binding,increase if necessary)

4. Ginger garlic paste - 1tbsp

5. Green chilly - 2 nos(chopped)

6. Cumin powder - 1/2 tsp

7. Dry mango powder - 1 tsp

8. Coriander leaves - 4 tsp(chopped)

9. Salt to taste

10. Refined oil for shallow frying

Method

Mix all the ingredients,except oil in a mixing bowl.shape them into tikkis. Shallow fry from both side still golden brown.

Serve hot with tomato sauce and hot masala tea.

Chocolate yoghurt icecream

Yoghurt is the present favourite food in my house. Simple reason behind being,it is my daughter's favourite and wants it everyday with her lunch.Surprisingly,she prefers it sour and I always add small amount of sugar. As a result,now my fridge always is stocked with yoghurt. This Sunday,I just thought of making this icecream which actually involves no cooking and is just an assembly of 3 ingredients. Hope you like it too and make and enjoy with your family.

 

Ingredients

1. Yoghurt - 300gms

2. Milkmaid ( condensed milk) - 1/2 tin

3. Drinking chocolate powder - 4 tbsp

4. For garnishing - chopped nuts and coloured edible beads

Put the yoghurt in a big strainer and place it on a vessel. This way all the extra moisture will drain. Keep it in the refrigerator for 2-3 hrs. Now put the drained yoghurt in a mixing bowl and whip it,with a fork or an egg whisker.now add condensed milk and drinking chocolate powder and mix well to give a smooth texture. Freeze overnight or minimum 6-7 hrs. Garnish with nuts and beads or as desired.

Note - You can also use cocoa powder along with some sugar instead of drinking chocolate.

Best out of waste - Sling bag

I had named this blog as foodncreation because I had thought of sharing some of my creative things too along with food recipes. Although it took me some time to start,but I thought nevertheless make the beginning now. I had been in doing these since long,have made Ac covers from my daughter's raincoat,washing machine cover from my old bedcovers and many more such things. Basic idea is to make something new from discarded material. It not only satisfies my creative instincts but surprises my family as well. 

I have been using handbags since long,I guess we all girls must have started using by the age of 10 yrs. Now I am in love with sling bags and prefer them more than my handbags,main reason is that I don't have to keep holding and adjusting my bag while moving around,either travelling or visiting anywhere. It's really comfortable and hassle free. 

So here it is,I have this old handbag whose handle had worn off long back but the main bag is in good condition. I had got its handle changed from a cobbler some time back,but it had worn off v soon,as a result it was lying idle in almirah. There was an old laptop bag which had worn off,but it's handle was in good condition. The red earrings are also 7 yrs old,but I have not used them much as they are quite heavy to wear. While buying, I just wanted to match it with my dress which I was wearing for my dance programme. The bead necklace is my daughter's when she was 4 yrs old,some of the beads has faded and is now quite small for her to wear. I used all these to make my new sling bag which looks quite impressive and sturdy to use.

I have stitched the beads and earrings and not pasted with adhesive,so that they stay on for a longer time. 

There is my final product,hope you all like my new posts and enjoy them reading as well :-)

Beans kabab

Nowadays visiting vegetable market has become quite an experience for me. In summers it's only the Ac hyper markets are the only resort for me,since summers are terrible in Northern India.But ever since rainy season has arrived weekly vegetable shopping is a very exciting feeling for me. Vegetables are fresh and variety is to spoil for. 

Although I have named it as beans kabab,but these are those flat beans which are called "gawarfali" in Hindi. Somehow I prefer this little bitter taste of gawarfali than the ordinary beans. I was actually aiming to make steamed kabab,but felt lazy and instead fried them with very less oil in a non-stick pan. You can make this with ordinary beans also if you like it.

I prefer making my own spice powders and paste,but recently was not getting ginger in my nearby shop. So out of compulsion went ahead and bought ginger garlic paste. Right now,I am finding them so handy in making kababs and tikkis,even for tadka in dals,that from now on have decided to keep some stock always in the refrigerator,although for curries and gravies I prefer my good old way of peeling,chopping and preparing paste.

I made this recipe this rakhi for the evening tea.

Ingredients

1. Beans - 100 gms(finely chopped)

2. Ginger garlic paste - 1tsp

3. Besan - 4tsp(for binding,alter as necessary)

4. Green chillies - 2 nos( finely chopped)

5. Cumin powder - 1 tsp(roasted and grounded)

6. Salt to taste

7. Mustard oil for pan frying.

8. Potato - 3nos(medium in size,boiled and mashed)

Method

Mix all the ingredients except oil in a mixing bowl. Heat oil in a non-stick frying pan. Shape kababs out of the mix and pan fry them until golden brown. Initially cook in high flame and then in low flame so that they get cooked thoroughly. Enjoy with a hot cuppa of tea in this monsoon.

Potato basket with red spinach dip

Red spinach is one of those vegetables which most of us rarely like. So thought of making something interesting which would be healthy and serve as a good starter. In my previous posts I had served this with fried veggies but this time thought of using the same dip differently. Children will be tempted to eat it too,thus making mothers happy.

Ingredients for basket

1. Boiled and mashed potato - 1 cup

2. Butter - 4tsp( bring it to room temperature and then use)

3. Salt to taste

4. Black pepper powder - 1/2 tsp

5. Carrot strip to make the handles of the basket

Method

Mix butter,salt,pepper powder in potato. Shape them into a basket and bake for 10 to 12 mins at 200deg. The idea is the the basket should get slightly firm and light golden in colour.

For the red spinach dip,please refer my earlier post in the month of feb.

Now stuff the basket with the dip,carefully arrange the carrot strip to give a handle look in the basket as shown in the image and serve.

Dhaniya murg

It has been a long sabbatical of almost 2 months,since I last updated. Although I was still trying out various recipes,but was not able to upload them on the blog. As said,every moment and situations in life teach you or inspire you to do something new. So thought that from now will be writing something more,than only recipes for all my friends who check my blog. I could have done this earlier,but I somehow felt that it was okay that way. It's now that the urge of writing is more. Hope you all will like this change.

This recipe includes dhaniya in different forms,so the name.

Ingredients

1. Coriander seeds - 1 tsp
2. Chopped coriander - 1/2 cup
3. Coriander powder - 1 tsp( dry roast coriander seeds and grind for best result)
4. Chicken - 500gms( chopped in medium size)
5. Garlic paste - 1tsp
6. Ginger paste - 1/2 tsp
7. Cumin seeds - 1/2 tsp
8. Salt to taste
9. Refined oil - 3 tbsp
10. Green chilly - 2 no(chopped)

Method

Heat oil in a pan,add cumin seeds,coriander seeds,green chilly and allow to crackle. Next add ginger garlic paste and fry till it changes colour. Add chicken,salt,coriander powder and stir fry,cooking in low flame for 15 to 20 mins covering it,till it is cooked completely. Once done add coriander leaves and stir fry for one more minute. Sprinkle juice of half lemon if required and serve hot with parantha or naan.

Low calorie Sweet and tango herb fish

Ingredients

1. Katla/rohu fish - 3 piece(originally cut from a big 10 kg fish)
2. Raw papaya - 200 gms (diced)
3. Honey - 2 tsp
4. Lemon juice - 1 tsp
5. Black pepper powder - 1 tsp
6. Coriander powder - 1/2 tsp
7. Salt to taste
8. Mixed dried herbs - 1 tsp
9. Olive/refined oil - 2 tsp
10. Onion - 1 medium chopped
11. Garlic - 6 cloves chopped
12. Green chilly - 2 nos

Method

Boil the papayas with a little salt and turmeric powder with a cup of water, in a pressure cooker for 2 whistles.
Rub the fish with salt and turmeric powder. Heat oil in a non-stick frying pan and fry the fish from both sides. Cover while frying,as it will help to cook the fish faster in less oil. Drain and remove from pan. In the same oil add garlic,green chilly and fry till light brown. Now add onion and fry in low flame till light pink in colour. Mix in the boiled papaya along with the water. Add fish,coriander powder,salt and cover and cook in low flame for 2 to 3 mins. Next add black pepper powder,herbs,lemon juice,honey. Give a final stir and switch off the flame. Serve hot.

Aamras puri

Ingredients

1. Ripe mango - 2 nos ( big)
2. Sugar - 2 tsp( adjust as per your preference)
3. Dry ginger powder( sonth) - 1 tsp
4. Milk as required

Method

Powder sugar in a blender. Add sonth,mango and blend again. In case you want it in a liquid state,then add milk. I have not used milk as I prefer it in thick consistency. Serve chilled with hot puris.

Mango and mint drink

Ingredients

1. Raw mango - 1 no,small
2. Mint leaves - 10 to 12
3. Rock salt as per taste
4. Cumin powder - 1/2 tsp ( roasted and grounded)
5. Sugar - 2 tsp( add more if required)
6. Chilled water

Method

In a blender make a purée of chopped raw mango and sugar. Pour it it in a glass. Pound the mint leaves in a mortar and pestle,add it to the glass. Fill the glass with chilled water and give a nice stir . Garnish with cumin powder and mint leaves. Serve chilled.

Low calorie mango cup cakes

Ingredients

1. Ripe mango - 1 big(500 gms approx)
2. Maida- 1 cup
3. Sugar - 1/4 cup( powder it)
5. Vanilla essence- 1tsp
6. Baking powder- 1tsp
7. Baking soda-1/2 tsp
10. Egg - 1 no
11. Milk as required
12. Oil/butter- 1/4 cup

Method

Chop the mango. Take 1/5 th of the mango and chop into smaller piece for garnishing,keep aside. Take half portion from the remaining mangoes along with half of the sugar and blend to make a purée. In a mixing bowl,place the remaining mangoes and mash them with the spatula. Next add refined oil/melted butter and mix well. Now add sugar,egg,vanilla essence and mix well. Sieve baking powder,baking soda and maida. Mix this into the mixture a little at a time,till you get a smooth batter. If required add some milk.
Pour into the moulds and bake for 10 to 15 mins at 200deg or till its completely done.
Now glaze them with the mango purée and garnish with some chopped mangoes.

Low calorie/no-oil spicy cauliflower

Ingredients

1. Cauliflower -1 no medium size
2. Tomato-3 nos medium size
3. Mustard seeds - 2tbsp
4. Ginger- 2 inch
5. Green chilly - 2 nos
6. Roasted chana - 4tbsp
7. Cumin seeds- 1tsp
8. Turmeric powder - 3/4 tsp
9. Coriander powder - 1 tsp
10. Salt to taste

Method

Steam the whole cauliflower for 10 to 15 mins,it should be half cooked.
Make a paste of ingredient no 2 to ingredient no 6 in a blender. Heat a pan,pour the paste into it along with some water. Add turmeric powder,coriander powder and salt. Place the cauliflower in the middle of the pan and pour some gravy onto it,so that it absorbs the flavours of the spices. Cover and cook in a medium flame for 5 mins approx. Serve hot with rice or chapatti.

Note - while serving cut small portions of the cauliflower and serve with the gravy.

Low calorie/no-oil,stuffed capsicum with couscous and soya

Ingredients

1. Capsicum - 3 nos( cut from the top)
2. Soya granules - 1/2 cup(soaked in warm water and squeezed)
3. Couscous - 1/3 cup( soaked in warm water)
4. Onion - 1 no medium(finely chopped)
5. Lemon juice - 1tsp
6. Black pepper powder - 1tsp
7. Salt to taste
8. Tomato - 1 no medium( discard the seeds and chop)

Method

Mix ingredient no 2 to no 8 in a mixing bowl. Stuff this mixture into the capsicum tightly. Steam them for 5 to 8 minutes. Keep checking after some time as the capsicum should remain crunchy and not soggy. Serve hot/ room temperature .

Low calorie/no oil satvik lauki kofta curry

Ingredients for kofta

1. Lauki - 1/2 cup( grated)
2. Besan - 2 tbsp
3. Maida - 1 tbsp
4. Coriander powder- 1/2 tsp
5. Green chilly - 2 nos( finely chopped)
6. Amchur powder - 1/2 tsp
7. Salt to taste
8. Cumin powder - 1/2 tsp
7. Coriander leaves - 2tsp( finely chopped)

Method

In a mixing bowl,add all the above ingredients and make a soft dough. In case it is very soft you can increase the besan,maida ratio. Steam them for 10 to 12 mins,till they are firm but moist. Keep aside.
Note- be careful while taking the koftas out from the steamer as they may stick a little in the bottom.

Ingredients for curry

1. Tomato - 4 nos ( medium size roughly diced)
2. Ginger - 1 inch( sliced)
3. Green chilly - 2 nos
4. Coriander seeds - 2 tsp
5. Cumin seeds - 2 tsp
6. Cinnamon - 1 inch
7. Kashmiri red chilly powder - 1 tsp
8. Turmeric powder - 1/2 tsp
9. Cardamom - 2 nos
10. Corn flour - 2 tsp
11. Salt to taste
12. Coriander for garnishing

Method

Dry roast,cumin seeds,coriander seeds,cinnamon ,cardamom for few secs. Blend them in a blender. In it,now add tomato,green chilly,ginger, and make a fine paste. Heat a pan and add this tomato and spice paste into it. Now add turmeric powder, Kashmiri chilly powder, salt and cook for 2 mins approx. In a separate bowl, mix corn flour and water,add this to the pan to make a smooth textured gravy. Add coriander leaves. In the meanwhile arrange the koftas In a serving dish,pour the hot gravy onto it and keep it covered for 2 to 3 mins,so that the koftas absorb some gravy. Garnish with coriander leaves and serve immediately.

Baked and stuffed potato

Ingredients

1. Potato- 3 nos( semi boiled,halved and scooped)
2. Butter - 3tsp
3. Soya granules- 1/2 cup(soaked in hot water and squeezed)
4. Black pepper powder - 1tsp
5. Milk cream - 4tsp
5. Salt to taste
6. Tomato and coriander leaves for garnishing

Method

In a bowl mix the scooped out potato,cream,1 tsp butter,black pepper powder,salt,soya granules. Rub the left butter on the potatoes and fill in the mixture. Bake on a greased dish for about 6 to 8 mins until they are light brown in colour. Garnish with tomato and coriander leaves,serve hot.

Shakarkand(sweet potato) ki mithai

Ingredients

1. Sweet potato - 250 gms(boiled and mashed)
2. Maida - 100gms
3. Paneer - 1 cup(crumbled)
4. Sugar- 1/4 cup
5. Fennel seeds - 1/2 tsp
6. Sugar syrup- 1 cup( 1 thread consistency, I have added orange food colour too)
7. Refined oil for deep frying

Method

Heat a pan and add paneer and sugar into it. Cook in low flame till all the moisture evaporates. Allow this mixture to cool. In a mixing bowl add sweet potato,maida,fennel seeds,pinch of salt and make a tight dough.Rub some maida in your palms,take a portion from the dough,make an oval shape and fill some planner mixture inside. Cover the mixture properly, repeat till you have used all of them. It will make around 6 pieces approximately. Now heat oil in a frying pan and deep fry until golden brown.Dip them in warm sugar syrup for 2 to 3 mins and take them out. Serve cold and pour some syrup while serving.

Note - While boiling the sweet potato , take them out of the water immediately, to prevent them from becoming sticky.Chopped dry fruits can also be used for garnishing.

Fish egg kababs wrapped on raw banana

Ingredients

1. Raw banana - 1 no( cut into strips lengthwise)
2. Fish eggs(rohu) - 200 gms
3. Onion - 1 no( medium size finely chopped)
4. Chopped ginger - 1 tsp
5. Green chilly- 2no( finely chopped)
6. Cumin seeds - 1/2 tsp
7. Chopped coriander - 2 tsp
8. Salt to taste
9. Turmeric powder - 1/4 tsp
10. Mustard/refined oil for pan frying
11. Besan - 4tsp

Method

Rub the banana strips with salt and pinch of turmeric powder.In a separate bowl mix fish eggs,turmeric powder,salt,cumin seeds,coriander chopped, onion,green chilly,ginger,besan. Heat oil in a pan, cover the fish egg batter onto the banana strip,fry from both sides till golden brown. Serve hot.

Nutty chocolaty delight

Ingredients

1. Chocolate bar - 1 medium size(broken measuring roughly 1 cup)
2. Fresh cream - 100ml
3. Coconut milk - 50 ml
4. Nuts chopped - 1/3 cup
5. Butter -25 gms

Method

In a sauce pan heat fresh cream,once it starts boiling add butter and cook in low flame till butter melts completely. Next add in coconut milk and cook in low flame for 1 min approx. switch off the flame and add chocolate in it, stir till the entire chocolate melts. Mix in the nuts and cool in refrigerator for a minimum of 1 hour. Garnish with chopped chocolate and serve cold.

Malai Kofta

Ingredients

1. Mixed vegetables( French beans,carrot,potato boiled and mashed) - 1cup
2. Bread crumbs - 1/2 cup
3. Kasuri methi - 1 tsp
4. White til - 1/5 cup
5. Cottage cheese - 1/5 cup
6. Peanuts - 1/5 cup
7. Fresh cream - 1/5 cup
8. Onion - 2 medium(grated)
9. Ginger paste- 1tsp
10. Garlic paste - 2tsp
11. Turmeric powder - 3/4 tsp
12. Coriander powder - 1tsp
13. Cumin powder - 1 tsp
14. Red chilly powder - 1/2 tsp
15. Salt to taste
16. Refined oil for frying
17. Amchur powder - 1/2 tsp
18. Green chilly - 1 no(chopped)
19. Tomato - 2 medium no(chopped)

Method

For the kofta

Mix in mashed vegetables,half the bread crumbs,kasuri methi, salt,amchur powder,green chilly and make a tight dough,if required add more bread crumbs. Make koftas out of the mixture,coat with remaining bread crumbs and deep fry till golden brown.
Soak til,peanuts in Water for 30 mins approx,blend them along with cottage cheese in a blender and keep aside,if required add some milk to form a smooth paste.
Heat 5 tsp of oil in a frying pan,add onion,ginger,garlic and fry till oil starts separating. Add tomato and further fry for some more time. Mix in turmeric powder,chilly powder, coriander powder,cumin powder and stir fry for 30 secs. Mix in the til paste along with some water to make a gravy. Add salt and bring to boil. Arrange the koftas in a serving plate,pour in the hot gravy over it. Garnish with fresh cream and serve hot.

Ginger garlic egg fried rice

Ingredients

1. Ginger(chopped) - 1tsp
2. Garlic(chopped) - 2tsp
3. Egg - 2 nos
4. Boiled rice - 3 cups
5. Black pepper powder - 1tsp
6. Turmeric powder - 1/2 tsp
7. Olive oil - 3tsp
8. Soya sauce - 2 tsp
9. Salt to taste
10. Lemon while serving
11. Cumin seeds - 1tsp

Method

In a non-stick frying pan heat oil. Add ginger,garlic,cumin seeds and fry till they change colour. Break the eggs in it and stir fry till the eggs are golden brown and finely scrambled. Mix in black pepper powder,salt,turmeric powder and stir fry for few secs. Add soya sauce,boiled rice and mix well. Serve immediately,sprinkling with some lemon juice on it.

Mutton Rogan Josh

Ingredients

1. Mutton - 500 gms(with fat preferable)
2. Onion - 300 gms( julienned)
3. Garlic - 7 cloves(finely chopped)
4. Ginger - 2 inch(finely chopped)
5. Black cardamom - 2 nos
6. Cinnamon - 2 inch
7. Cloves - 4 nos
8. Coriander seeds - 1 1/2 tsp
9. Fennel seeds - 1 1/2 tsp
10. Black pepper - 1 tsp
11. Kashmiri red chilly powder - 4 tsp
12. Turmeric powder - 1/2 tsp(optional)
13. Curd-200gms(whisked)
14. Salt to taste
15. Mustard oil - 4tsp

Method

This dish is mainly done in a kadhai but I prefer using pressure cooker as meat becomes tender and soft which I personally prefer. You may also cook in a kadhai,in that case cooking time will differ.

Heat mustard oil in a pressure cooker and add black cardamom,cinnamon ,cloves,black pepper,cook till they start releasing their aroma. Add onions and stir fry in low flame till they turn brown in colour. Now add ginger,garlic and stir fry for some more time. Mix in the mutton pieces and stir fry in medium flame for 4 to 5 mins. Add salt,turmeric powder and 1 cup of water. Close the lid,after 1 whistle lower down the flame and cook for 20 mins approx. Once all the steam disperses open the pressure cooker. In the meanwhile dry roast coriander seeds and fennel seeds and grind coarsely. Mix in the Kashmiri chilly powder in the curd. Place the pressure cooker with meat back on the flame. Once it starts boiling,lower down the flame and add curd mix and the coarse powder. Cook for 2 more mins and serve hot with steamed rice,chapatti.

Red Spinach Dip

Ingredients

1. Red spinach(commonly known as lal bhaji in Hindi) - 1 cup(chopped)
2. Cottage cheese - 1/2 cup
3. Milk as required
5. Garlic - 5 cloves(chopped)
6. Black pepper powder - 1 tsp
7. Salt to taste
8. Steamed and pan fried vegetables to accompany
9. Olive oil - 1 tsp

Method

Heat oil in a pan,add garlic and fry till brown in colour. Mix in red spinach,salt and stir fry till they get soft,cool. In a blender add cottage cheese,red spinach,small amount of milk depending upon the consistency you prefer. Blend and pour in a serving bowl,add black pepper powder and serve with veggies.

Malai chumchum

Ingredients

1. Full cream milk - 500ml ( cuddle it with the help of curd or lemon juice)
2. Khoya - 1/2 cup (finely mashed)
3. Milk cream - 1/2 cup
4. Sugar powder- 1/4 cup
5. Sugar- 1cup
6. Cardamom - 2nos
7. Orange food colour(optional)

Method

Strain all the water from the chena which you prepared from cuddling the milk. The trick is squeeze out as much moisture from it as possible. Now knead the chena for 5 to 6 minutes to get a smooth texture. Shape oval chum chum out of the mixture. In a pressure cooker heat sugar with 1 1/2 cups of water,remember the chum hum should immerse properly. In case you need more increase the amount as required. To the sugar solution add cardamom,food colour and boil till all the sugar dissolves properly. Carefully drop in the chumchum in the sugar syrup and cook till 2 whistles. Allow to cool and open the pressure cooker lid only when all the steam has dispersed. In the meanwhile in a blender mix khoya,cream and sugar powder for few seconds,it should be thick paste,so adjust cream as required. Once the chumchum has cooled down take them out of the sugar syrup and coat with the malai mix. Refrigerate for minimum 30 mins and voila malai chum chum ready to be served. Decorate with chopped pistachio if desired.

Besan til barfi

Ingredients

1. Besan - 1 cup
2. White roasted til - 1/4 cup
3. Sugar syrup- 1 cup
4. Green cardamom-1 no
5. Ghee - 1/2 cup

Method

Heat ghee in a wok and add besan to it. Stir fry in medium flame till besan turns light brown in colour. Now add til,cardamom and stir for 2 mins approx. For the sugar syrup boil equal amount of water and sugar,bring to boil and simmer for 2 to 3 mins. I had also added small amount of orange food colour although it is optional. Keep the syrup warm. Now mix in the besan mix into the sugar syrup. Be careful with the quantity of the sugar syrup you add,the final mixture should be little dry so adjust with the amount you actually need. Grease a plate with some ghee and spread the mixture on it. Press with the spatula and cut in barfi shapes. Sprinkle some til over it and serve once it cools down completely. I kept it for 30 mins in the refrigerator before serving.