Good Food for Good People

tagiateli met kipfilet (long flat pasta with chicken )

2010-06-08T15:53:00.000-07:00

This is also a AH magazine dish. Tried it and it do tastes very good. Thats why posting it in the blog. Hope you all will also enjoy it. Keep cooking and baking :)

Ingredients(for 2 people):
2 Chicken breasts
200 ml Heavy cream
350 gms flat pasta
300 gms spinach leaves (wash them properly)
2 tbsp lemon juice
salt and pepper as per taste

Cook your pasta as per the instructions on the pasta packet.(Usually pasta is put in hot boiling water with salt in it, and cook it in the hot water for 5-8 minutes depending on the pasta. Drain it and keep it aside.)

Wash the chicken breasts and pat it dry with a kitchen towel. Now marinate it with salt and pepper for 2-3 minutes and fry both sides of the breasts in a hot pan with as less oil as possible. Now put these breasts in a preheated Oven at 180 C for about 25-30 minutes.

While the chicken in baking the oven we can prepare the sauce for the pasta.
In a hot pan, add some little oil apprx. 1 tsp or so. Fry the spinach in it for 1 minute only. Try to do a little spinach at a time. Keep the spinach aside. Now in the same pan, add the heavy cream and heat it a bit, mebbe for 1-2 minutes or so. Before it is boiling, add the lemon juice and salt and pepper in it. Your pasta sauce is ready.

Add this sauce and the spinach to the pasta. Mix it well. While serving, put the pasta first and on the top serve the baked chicken and enjoy the delicious dish with a nice chilled sparkling wine...

first dutch dinner my hubby made

2010-06-08T15:52:00.000-07:00

Thanks to the Albert Heijn magazine, my sweet Hubby atleast tried to come around in the kitchen...
He is keen to try on different cuisines, but he usually manages me while I am making. This is the only dish he made himself, giving me a life-time's surprise...

The dutch name I forgot, but the dish has mashed potatoes, with a fish and some baby carrots roasted... It tastes more delicious than it looks... will put the recipe soon... till then enjoy the pic....

Idli with sambhar

2010-06-08T15:47:00.000-07:00

It's another south-Indian breakfast dish .... But I can guarantee you its more than a breakfast .... Its very healthy and tasty also. Its made from Rice flour which is ultimately steamed. So no oil , or baking .. nothing ... Just plain healthy nutritious food...

So here is the recipe to try out this delicious breakfast ...
Soak 300 gms Rice and 100 gm Urad daal separately for atleast 8 hrs. (Note: Better to start preparing for this on Saturday morning for a nice Sunday Breakfast.) Then make a paste of each separately. Make the paste as thick as possible, that means using less water while making the paste. Now mix both the pastes and mix well ... Add the Yeast solution (to prepare yeast solution: add 2 tbsp yeast granules in 3 tbsp warm water and add 1/2 tsp sugar in it. Let it rest for 10 minutes or so. Your yeast solution is ready to be used) to this paste. Cover this mixture and let it stay overnite near a warm place.
The next day the batter is fermented because of the magic yeast did. The whole batter will approximately swell by double in size, So better keep the batter in a big container for overnite stay... Add some salt as per ur taste and mix batter gently in circular motion only. Do not whisk the batter.

Now start the gas and let some water boil up in the idli making vessel. While thats happening , grease your idli stand with some oil (for the first time only) and pour just 1 tbsp of the final batter to each idli section. As the batter is going to be its double size when steamed.
When you filled all the idli sections in the stand, Put it in the idli making vessel and cover it. Let it cook for 5-6 minutes. You can check by piercing idli with a toothpick, if it comes clean; your idli is done. Remove the idli stand from the vessel, be careful as it is hot. Use a kitchen towel to remove it. Now simmer the gas flame. Before removing the delicious idli from the stand, Let it cool down in the stand for 2-3 minutes. This allows us to remove the idle without breaking it. Remove the idli from the stand using back of the spoon or a dining knife. Usually it is difficult to get the idli out from the idli stand... But be patient and let it cool some more After removing all the idli's from the stand and if you have lot of stuff attached to the idli stand , apply some oil to each idli section. Usually it happens when u are making it for the first time. And again pour the batter 1 tbsp to each idli section and repeat the whole procedure. Check for the water level in the idli making vessel, if its less add some more and let it boil first before putting the idli stand in it.

You can serve the idli with a delicious "sambhar" and coconut chutney. Recipes for both sambhar and coconut chutney is in the blog. check it out ...
And finally enjoy ur delicious idli with your family .

There is another faster method to make idli other than the usual approx 1 day preparation time... I am putting the faster idli preparation also ... here is the recipe...

Ingredients:

Rawa(semolina) - as much u want ur batter to be

Curd - enuff to make the batter of correct consistency ... Usually idli batter is thicker than dosa batter

Sugar – 1 tbsp

Salt - as per taste

Make the batter with rawa and curd and add sugar and salt according to taste and let it stand overnight for fermenting using yeast solution . Or u can use it in 2 hrs also. Add ENO to ferment when using it in 2 hrs. The rest of the procedure is same an before. Its just a quicker procedure and nothing more than that. Its also a useful method if you are out of rice or urad daal... and do not want to use the mixer/blender .

Ras malai (cottage cheese balls in condensed milk )

2010-06-08T15:43:00.000-07:00

Another sweet sweet dish from India. Its made of milk and nothing but milk ... Do have some sugar and other some ingredients.

I learned it from a friend of mine. I always used to thought of ras malai as one of the toughest dish ever made or ever known to me. It is tough though but not that much . So here goes the recipe...

Ingredients:
4 lt. whole milk (with fat 3%)
2-3 tbsp sugar
1 tbsp lemon juice/vinegar
sliced almonds and cashew to decorate

Boil up 2 lts. of milk in a pan, when its boiling add the lemon juice to it and do not stir. Lower the flame to low. Let it stand for 5-7 minutes. The milk will curdle. Let it stand for some more time or till the water from the solid particles in almost clear in color. Now strain this water+solid mass.But before straining , prepare the strainer. Use a very thin cotton cloth and place it on the strainer, remember tat the cloth should be big enough. Now pour your water+solid mass(cottage cheese)in this prepared strainer. Let the last drop of water be out. Squeeze the cloth to remove as much water as you can. We do not need any extra water in our cottage cheese. Keep it aside.

Now in another big clean pan, boil the another 2 lts milk. When its boiled, lower the flame and let the milk thicken. We need to thicken the milk to a double cream like consistency. This takes constant observation and little more patience. But keep in mind, the outcome will be far far better than all the efforts. Approximately, it takes around 1-2 hrs. Add the 2tbsp sugar in the end .Keep stirring this intermittently as the milk tends to stick to the pan. And if possible use a big non-stick pan. Use quite a big pan for this as the cheese balls we add later will be double in size when they are done and your pan shud be able to accommodate them.

Now with the cottage cheese, start kneading it. Its the messy part of this dish. All the cottage cheese will stick to your hands a lot but keep kneading. You have to knead it for quite some time, till it does not stick to your hands enough. And you can easily handle the cheese. It can take approximately 20-30 minutes. When the kneading is done, make very small balls from the cheese( big playing marbles size ). Only thing, after making the ball just press it a bit to flatten it a little. (Note: The balls should not break while making them. If they are breaking, then again knead the cottage cheese for some more time). You might get 15 from the whole cottage cheese.

Now here, where your thickening milk is somewhat thicker add these balls to the heating milk. When the cheese balls are double in size and the milk is thick enough, remove from the flame and keep this in fridge for some time. As the dish is served best when cold.

While serving put 2-3 cottage cheese balls with the thickened milk and decorate it with nicely sliced almonds and some cashew nuts.
Your long patience is sweeter in the end... Enjoy the sweet dish with your family.

my home-made anniversary dinner

2010-06-08T15:42:00.000-07:00

Kashmiri Dum Aaloo (potato curry - kashmir style)

2010-06-07T12:50:00.000-07:00

Ingredients:
250 gms Small potatoes
1 Big Onion - chopped very nicely
few Curry leaves
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp ginger-garlic paste
1/2 tbsp red chilly powder
1/2 tbsp coriander powder
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp cinnamon powder
1/4 tsp aniseed powder
1 cup yogurt
4-5 tbsp double cream (or u can use Milk )
Salt to taste

Firstly, boil ur small potatoes and peel the skin off and keep them separate.
In a hot pan , add some oil. Now immediately add the curry leaves. Now add the cumin and mustard seeds. When the mustard seed start to crackle, add the finely chopped onions. Let the onions fry for 2 minutes or till they are brown. Lower ur heat and add the ginger-garlic paste. Let the mix fry for 2 minutes apprx. Now add all the dry masala (red chilly, turmeric, coriander, cumin, aniseed, cinnamon powders). Let it fry for another 1-2 minutes and add the yogurt to it. Mix everything properly and after 2 minutes or so add the double cream or milk to get the right consistency for ur gravy. You may have to add some extra milk later on. Now at this time, add the already boiled potatoes in the gravy and add the salt. Let it come to boil. Add milk if ur gravy is too thick. Switch off the flame as it comes to boil. Garnish with fresh coriander leaves... And serve hot hot with a perfect naan or a simple chapati.. It is delicious and you will want to make it over again ..... enjoy eating n cooking...

meat balls with hollandse saus n mashed potatoes

2010-04-07T12:18:00.000-07:00

Pepper chicken

2010-03-22T10:43:00.000-07:00

Pepper is one of the most used ingredient of most of the kitchens. But the place from where my hubby belong, KERALA, its the ultimate ingredient. So I tried making this "pepper...y" version of my favorite food .... chicken .....

Try it out with a open heart and empty stomach ... as its gonna be so damn tasty that you wish you dint have any snack before.

Here it goes . . .
Ingredients:
chicken pieces (medium size, with bones)- 500 g
Pepper - crushed 4 tbsp
Onion - 1 big, sliced thinly
pepper corns , 4-5 nos
mustard seeds, 1 tsp
cumin seeds, 1/2 tsp
Turmeric powder, 1 tsp
red chilly powder, 1 tsp
coriander powder 2 tsp
chicken masala 1 tbsp
Oil, 2 tbsp
Salt , as per need
coriander leaves, for garnishing

Start with putting the pan on the flame, medium heat though. Put the oil and when its hot enough put in the mustard, cumin seeds and also the pepper corns. Now add the sliced onions. When the onion is brown , add all the dry masala's i.e turmeric, coriander, red chilly and chicken masala too. Now add the crushed pepper in it. mix well. Add the chicken pieces in it.Add salt and let the chicken cook in low flame for 10 minutes. Now add some water, just enuff to cover the chicken pieces in it.
Let it cook till the meat is tender and cooked properly. Off the flame and garnish ur pepper chicken with coriander leaves and Serve it with steam rice....
Its good with freshly baked baguette too.

Prawns Curry

2010-02-02T03:03:00.000-08:00

Prawns - even the word make my mouth water like a river :) They are delicious - fried, dry masala or even the curry. I learned this new curry from my mother-in-law when I was in India for a month's vacation. She made lots of other curries which I will definitely include in the blog as early as possible. She is really a very good cook and more than that she love to cook and she enjoys feeding people. Normally I am not a food addict but the food she cook makes me enjoy the appetite more and more. Mebbe thats the only reason I always gain 3-4 kilo weight whenever I go to Kerala, even if its for just 5 days. And this time we went for a whole month, so you guys can guess how much I tried not to put on the weight, but all in vain. :) Now being back in Holland, I am trying to reduce as much weight as I can. Lets see how it goes.....
So, anyways here I am putting up my new blog recipe from my Mother-in-law ... Hope you guys will enjoy it as much as I do ....

Ingredients :

Prawns - washed and cleaned properly - 250 gm
Small Onions - chopped properly - 3-4 nos
Mustard - 2 big tbsp
Turmeric powder - 1 tsp
Chilly powder - 1/2 tsp
Cumin powder - 2 tsp
Fennel seed powder - 1 tsp
Cinnamon powder - 1/2 tsp
Salt - as per your taste
Coconut milk - 1 can
Oil - 2 tbsp

In a wok or pan ,add oil. When the Oil is hot enuff, add the mustard seeds and fry until they crackle. Now add the chopped onions in it and let it fry till they are crispy. After the onions are done, add the ginger garlic paste and let it fry for 1-2 minutes. When this is done, add all the dry powders(chilly, turmeric, cumin, fennel, cinnamon) and the salt lastly and mix it well. Add the prawns now and let they fry in this mixture for 2-3 minutes. We do not want the prawns to cook much as we need to cook it in the coconut milk. Now add the coconut milk to the prawns but lower the flame. Let the gravy cook for 5 -6 minutes or until your own desired consistency.

Your delicious prawns gravy is ready to be served with the hot bowl of steam rice or vegetable pulao. Enjoy eating ......

Fried Chicken Rice

2009-03-16T12:39:00.000-07:00

Ingredients :-
Chicken piece (boneless) - 250 gm,
Rice - 300 gm,
Vegetables ( Carrot , Spring onions, Capsicum, French beans ),
Salt and pepper(crushed), as per taste
one Chicken bouillon

Wash the rice well and then soak it in water for 30 minutes. Now in another big pan , heat enough water to make the rice. Boil water, add some salt and the chicken bouillon and then add Rice to this. Cook the rice properly and drain the excess water and keep the cooked rice aside.

Cut all the vegetables in small pieces and keep aside.

Now in a wok, heat 3 tbsp Oil. Add the cut chicken pieces. Let the chicken cook properly. Now add all the vegetables. Stir fry for 2-3 minutes. Now add the rice. Stir well. Add the salt and pepper as per your taste. Fry for 2-3 minutes more. And your Chicken rice is ready to be served.
Serve Hot. . .

Chicken Biryani - Kerala style

2009-02-26T05:50:00.001-08:00

I love chicken with any thing and Biryani makes me too much happy. My mother-in-law makes the best biryani, with all the fried onions in it.
This time I tried making the same, using chicken biryani masala( which my MIL do not use, but she suggested it to me).
It was not even close to what I like, as I think its the magic of my MIL's hand. But the dish was good enough for the first time make. I think I will improve with time. . .

Hope you all like my make, and may your hands essence will make the dish perfect for you and your family...

here goes the recipe:
Ingredients:-
500 gms Chicken - small pieces
500 gms Basmati rice ( or you can use plain long grain rice, it will taste different though)
2 tbsp Chicken masala
2 small Onions - one for the paste and other chopped finely
2 Big onions - for making fried onions - Sliced finely
2 tbsp ginger - garlic paste
3-4 green chillies
1 big tomato
Coriander leaves, curry leaves, mint leaves - some of each
5 tbsp Ghee (Clarified butter)
Oil for frying onions
Cashew and kishmish - some
Salt as per taste

In a pan, Heat Oil. Then put all the sliced Onions in it for frying. Make sure the Oil should be enough to cover alteast 3/4 of the onions . Onions will shrink in size while frying. Fry the onions till golden brown, try not to burn( It happens though). Drain on to a kitchen paper so as to remove the excess oil. Keep aside. Fry some Cashew and kishmish also.

Wash the rice and soak it in cold water for about 15 mintues. Meanwhile you can keep the water to boil for making rice. When the water is boiled, add salt and the soaked rice and let it cook fully. Drain the water and keep it aside(better spread the drained rice in a big flat plate so that the grains of rice will seperate from each other and we can have a nice Biryani).
P.S. - I put some turmeric and some coriander powder in the boiling water to enhance the taste of the rice of Biryani. Try it if you feel so.

Make a paste of the one onion and green chillies and add ginger garlic paste to this. Now in another big pan(for cooking the chicken masala), add the Ghee(clarified butter) and let it heat up. Add the coriander leaves, mint leaves and curry leaves. Now add the chopped onion in it. When the onions are transparent add the above paste of onion, chillies, garlic and ginger to this. Let it cook well for 5 minutes. Then add the tomatoes and cook well till the masala loses oil. At this time add the chicken masala and some red chilly powder if you want ur biryani to be a bit hot. Red chilly powder is optional. Now add the chicken pieces and cook till chicken is done. Add some water if needed.

Now when the chicken is cooked, the rice is done and the fryed onions and nuts are ready, In a big vessel spread a layer of rice and then on top of it spread some chicken masala we prepared. Now add some fried onions on it and then again layer with Rice. Fill your vessel in similar way. Make sure you keep some fried onions for the top. When the layering is done, spread the kept Fried onions on the top and then spread the cashew and kishmish also.

Now put this vessel in microwave with a cover on it for 10-15 minutes. And your Biryani is ready to be served. . .
Serve the Biryani with dahi boondi raita( recipe in the blog) or plain veg raita. . .

Enjoy eating....

Ginger beer

2009-02-23T08:07:00.000-08:00

3 big lemon
1 liter beer or soda(for kids)
200 gm Ginger
100 gm brown sugar
Ice
Mint leaves to garnish

Peel the ginger and grate it nicely.
Peel lemon and chop the zest nicely and finely.
Put both the ginger and lemon in a bowl and squeeze the lemon juice. Add the sugar and mix well.
Now add the beer or the soda. Taste well if u need more lemon juice or sugar.

Now In a big glass mug, put the ice and fresh mint leaves. Now add some of the peel lemon skin, if u have some. Now strain the already prepared punch in to this mug and serve it.

Pineapple lemon Punch

2009-02-23T03:49:00.000-08:00

3 cups pineapple juice
1 cup lemon juice
1 cup Ice
6 tbsp sugar
1/2 - 1 cup light rum
Orange slice and cherry to garnish

Mix all the above ingredients except the garnishing stuff. Put it in a cocktail glass and serve with orange slice and cherry....

Egyptian "Balah El Sham" dessert

2009-02-23T03:42:00.000-08:00

For the dough:-
250 ml water
25 ml Oil
250 gm flour
3 eggs
2 ml vanilla essence

For Sugar syrup:-
150 ml water
650 gm sugar
175 gm glucose

Method for syrup:-
Dissolve sugar in water. Heat it in heavy base pan, until sugar melts. Add glucose to this syrup. Continue boiling syrup till thick. Remove from heat and cool off.

Method for dough:-
Boil water and Oil in heavy sauce pan.
Add the flour to this boiling solution and cook till it thickens and start to leave the sides of pan.
Cool mix and add eggs slowly, one at a time. Then add vanilla essence.
Mix the mixture till it forms tight thick dough.
Remove and put in piping bag.
Pipe the mix, one finger length into oil and deep fry. When it cooks, it will double in size. So drop enough mix in to the pan.
Once done remove from Oil and drop into room temp sugar syrup.
Let it stand for 2-3 minutes and remove onto wire mesh to drain off excess syrup.

Serve Balah El Sham . . .

Citrus Salmon

2009-02-23T03:37:00.000-08:00

1 orange peeled and sliced
30 gms butter
splash of double cream
1/2 orange juice only
1 tbsp fresh chives chopped
1 tsp Olive oil
110 gm Salmon
pinch of sea salt

Preheat grill to high.
Heat oil in pan, add salmon and season with salt. Top with orange and cook for 5-6 minutes.
Remove from heat and place under grill for few minutes to finish off. 3-4 minutes will do the trick.
Meanwhile, gently melt the butter in pan and add cream and orange juice to make a sauce.

Place salmon and drizzle the sauce over and serve with fresh chives. . .

Drop pancakes with banana and butterscotch sauce

2009-02-23T03:33:00.000-08:00

Pancakes , the perfect breakfast for so many families out there. Its is sometime for me also.
I make the banana-butterscotch sauce in advance and so its easy for me in the morning... I am a lazy morning bird.

My husband was bored of eating the honey or syrup for the pancakes, so I first tried just the double cream. Then in one TV show I learned about this sauce for a Ice-cream spread. I thought why not try it with our usual Pancakes, and guess what it worked. . .

Hope you all also enjoy this arrangement. Keep cooking :)

Ingredients:

For the pancakes:-
110 gm self rising flour
3 eggs
1/4 tsp baking powder
290 ml milk
30 gm caster sugar
2 tbsp veg oil for cooking

For the butterscotch sauce:-
55 gm butter
70 gm soft brown sugar
120 ml double cream
3 bananas peeled and cut into chunks

Whisk the flour, eggs, milk and baking powder and sugar in a bowl.
Heat pan and put oil and make the pancakes round in shape and thick enuff.
For the sauce, place butter in a pan and melt it , then put sugar and stir in the cream and remove from heat. Spoon in bananas.
Serve the pancakes with this sauce on the top and look at the faces of your family members. . . You will definitely feel worth doing this much work. . .

Mexican Rice salsa salad for Nacho's

2009-02-23T03:28:00.000-08:00

Making salsa for the Nacho's is very common. So this time I twisted it with adding Rice. You can use your left over rice or cook some new one. :)

Try it and comment how you like rice in your salsa.
Here goes the recipe:-

Ingredients:
2 cups Rice - boiled
2 cups Corn - boiled
1/2 cup red and green pepper each
1/4 cup roasted peanuts
1/2 cup spring onions
1 tbsp salsa sauce
1 tbsp tomato ketchup
1 tbsp vinegar
1 tbsp lemon juice
1/2 tsp basil leaves - dry
some dry red chilly flakes
2 tbsp Olive oil
salt and pepper to taste

Heat Oil , add onions and peanuts.
Sautè for a minute and add green & red pepper.
Stir fry for 2 minutes and add corn.
Mix well and add the sauce and ketchup and vinegar, lemon juice and basil leaves.
Stir and add boiled rice. Toss gently.
Transfer to a serving dish and serve with Nacho's.

Vegetable Noodles soup

2009-02-23T03:25:00.002-08:00

20 gms Egg noodles - boiled and set aside
20 gms Chinese cabbage and carrot - chopped in thin strips
20 gms black mushrooms
5 ml Onion oil

Blanch the vegetables. Put vegetable water in wok. Add boiled noodles, vegetables and salt to taste. Then add onion oil. Soup is ready to be served.

Rainbow soup

2009-02-23T03:21:00.000-08:00

20 gm capsicum - green preferably
10 gm beet root
10 gm cabbage
10 gm bean sprout
5 gm onion oil
pinch of Ajinomoto
20 gms corn flour
salt and pepper to taste

Cut the capsicum, beet root and cabbage. Blanch for 2 minutes. Put the water in a wok. Boil and put all the vegetables. Add salt to taste. Add ajinomoto, white pepper, onion oil and corn flour paste( mix the corn flour with cold water to make a paste). Corn flour paste will thicken the soup.
Serve hot with bread crumbs . . .

Crunchy stuffed paneer pakoras

2009-02-23T03:14:00.000-08:00

250 gms Paneer
Oil
1 cup bundi ( see the recipe in "Dahi bundi raita")

For garlic chutney:-
8- 10 big cloves garlic
1 tsp Oil
1 tbsp red chilly powder
Salt to taste

For the batter:-
1 cup besan
1 tbsp ginger paste
1 tsp garlic paste
1 tsp red chilly powder
1/2 tsp turmeric powder
Soda bicarbonate - pinch
Salt to taste

Cut the paneer cubes ad slit each paneer into half leaving one edge intact for filling.
Crush the bundi and set aside.
For garlic chutney, roast the garlic in 1 tsp oil. Mix with red chilly powder and salt and grind to a smooth paste.
To prepare batter, mix the besan(gram flour) with ginger, garlic paste, chilly powder, turmeric, soda and salt. Add sufficient water and wisk well to make a batter of a coating consistency. Rest the batter for 15 minutes.
Stuff garlic chutney into the slit of each paneer pieces.
Heat sufficient oil in pan, dip each piece of paneer in the batter and roll in the crushed bundi and deep fry on medium flame till crisp and golden brown.
Serve with chutney of your choice or tomato ketchup. . .

Paneer pakoras

2009-02-22T13:40:00.000-08:00

50 gms paneer
50 gms carrot
250 gms boiled potatoes
1 cup spinach paste
4 tbsp besan
1 tbsp chilly paste
1 tbsp ginger paste
salt and pepper to taste and Oil for frying

Grate paneer and carrot. Mix them in a large bowl with salt and pepper, half the chilly and ginger pastes. Keep aside for 1/2 hour. Mash boiled potatoes in another bowl and add salt and pepper. Make small balls of this mix and pat them flat. Place a little paneer mix in the middle and wrap into a ball. In a third bowl, add spinach paste and besan and remaining chilly and ginger paste. Make a thick batter with all these using appropriate water, add salt and pepper accordingly.
Dip each potato balls in the spinach batter and deep fry in the oil.
Serve by slicing into halves with sweet chutney.

Rice pakoras

2009-02-22T13:36:00.000-08:00

1 cup cooked rice
1/2 cup besan
1/2 cup water
1/2 cup onion - chopped
1 tbsp ajwain
1 tbsp sesame seeds
1 tsp jeera
6 green chillies
1/4 cup curry leaves
1/4 cup coriander leaves
salt and oil

Mix the cooked rice with besan and water. Add onions, ajwain, sesame seeds, jeera, green chillies, curry and coriander leaves. Mix well. Heat oil in pan, spoon in small amount of the mix and deep fry untill golden brown.
Serve hot with tomato achar or ketchup, with a cup of tea.

Sooji spread

2009-02-22T13:32:00.000-08:00

100 gms sooji
1 cup milk or water
salt to taste
red chilly to taste
1 medium sized onion and tomato - chopped finely
3-4 green chilies - chopped finely
slices of brown bread

Add milk to sooji to make a thick paste. Add the rest of the ingredients except the bread slices to the paste.
Spread the paste on one side of the bread. Shallow fry the side without the paste till the paste thickens and holds, then flip over.
Serve piping hot with tomato ketchup or chutney.

Jhaal vada with tomato achar

2009-02-22T13:23:00.001-08:00

Ingredients:-
1 cup rice flour
1 tbsp atta
1 tsp ginger paste
1 onion - chopped finely
1 tsp chilly paste
salt and oil

Make the dough from the above ingredients and water. Roll in to small balls and deep fry in oil to make vadas.

For the achar :-
1 kg ripe tomatoes
100 ml vinegar
250 ml mustard oil
1 tsp turmeric
1 tsp mustard seeds
1 tsp jeera seeds
1 tsp methi seeds
1 tsp salt
50 gms green chillies - chopped finely
50 gms garlic
50 gms ginger
Curry leaves

Grind the mustard, jeera and methi seeds and half of ginger & garlic to a paste with half vinegar. Add turmeric and green chillies. Chop the rest of ginger and garlic.
Wash and dry tomatoes. Heat oil. Add a handful of curry leaves, when they start spluttering add chopped ginger and garlic.
When ingredients turn red, add tomatoes and grounded paste. Add salt.
Cook on slow fire and add the rest of vinegar. Keep cooking till oil seperates.
Your delicious achar is ready.

Serve the hot Vadas with tomato achar.

Salt n pepper prawns

2009-02-22T13:20:00.000-08:00

100 gms prawns
lemon juice
1 tbsp butter
salt and pepper to taste
1 egg white
toothpick

Clean the prawns properly. Smear with lemon juice and wash off after 2-3 minutes.
Carefully pierce prawn with toothpick length wise.
Add salt and pepper to egg.
Heat butter in pan. Dip the prawn in the egg batter and fry for 3-4 minutes till pink.
Sprinkle with pepper and serve hot.

Its a perfect snack for the party...

Spicy spinach sandwich

2009-02-22T13:08:00.000-08:00

We all know that Nobody likes spinach much. But because of its rich iron and other mineral content we try to have it once a week or so for a healthy meal.
As said, The iron in spinach is poorly absorbed by the body unless eaten with vitamin C. So I propose that you serve this with a glass of Orange juice in the side. We want to take out so much from the little breakfast, and there is no harm in that too. . .
Eat healthy but not always :) Your body needs change from time to time. Here goes my recipe for the spinach sandwich.

Ingredients:-
500 gm spinach
100 gm mushroom - chopped finely
salt to taste
pepper to taste
1 tbsp schezwan sauce
12 bread pieces
margarine

Wash and shred the spinach leaves. Boil and drain completely so that no excess water remains.
Clean wash and chop mushroom and saute in little olive oil, adding the schezwan sauce. Let it cool for some time. Add salt and pepper and then mix this to the spinach.
Lightly coat one side of the bread with margarine. Spread mix on unbuttered side of the slice. Cover with another bread piece with margarine on other side.
Grill till golden brown.

Jacket potato with coleslaw

2009-02-22T13:03:00.000-08:00

1 medium size potato
1 small carrot - grated
1 small chunk cabbage - shredded
1/2 apple - sliced thinly
1 celery stick - sliced
handful of salted peanuts
2 tbsp mayonnaise
black pepper powder
a cube of butter

Preheat oven to 200 C.
Bake the potato until cooked through.
To make coleslaw, put the carrot, cabbage, apple and celery stick in a bowl. Add peanuts, mayo and some black pepper powder and toss together.
When potato is cooked , cut a cross in the top and add the knob of butter, seasoning and spoon of coleslaw on top.
Serve .

Egg bread sandwich

2009-02-22T12:59:00.000-08:00

2 slice bread
Mustard spread
1 small tomato (chopped)
1 slice of cheddar cheese grated
1 egg
1 slice ham

Spread the slices of bread with mustard sauce. Now put grated cheese, tomato and ham and press down the other slice of bread to complete your sandwich. Now secure this with a toothpick.
Now break egg into a shallow dish and beat lightly with fork, then season with salt and pepper.
Dip the prepared sandwich into the egg, then turn over to coat on both the sides .
Heat vegetable oil in a frying pan until sizzling hot. Fry the sandwich , pouring over any remaining egg for 2-3 minutes on each side until golden.
Your great breakfast meal is ready to be served with the hot cup of tea or coffee.

chicken qorma with cardamom

2009-02-22T12:49:00.000-08:00

Ingredients 1 :-
450 gm chicken
1/2 tsp green cardamom powder
1/2 tsp dalchini powder
pinch of laung powder
1-1/4 cup cups brown onion paste( fry onions first till brown and then make the paste)
1 tsp ginger paste
1 tsp garlic paste
2 tsp dhania powder
1/2 cup curd
1 tsp red chilly powder
salt to taste
18 cashew nuts roasted and pasted with water
1 cup chicken stock

Ingredients 2:-
1 tsp green cardamom powder
1/2 tsp black pepper powder
pinch of corn flour
5 drops rose water
1/2 tbsp rose petals soaked in 1 tbsp water

Ingredients 3:-
1 piece ginger, julienned
1 tsp green coriander chopped finely

Mix all of Ingredients-1 except the chicken stock in a bowl.
Heat 5 tbsp ghee in a pan. Add the above chicken mix and cook for 5 minutes.
Now add the chicken stock to this while stirring occasionally. And let it cook for 10-15 minutes or till the chicken is cooked properly.
Now add all of the Ingredients-2 to this mixture and stir well. Cook for 2-3 minutes more.
Now Garnish with Ingredients-3 and serve hot.

It goes well with rotis or naan. Enjoy eating...

Mango and papaya Jam

2009-02-22T12:43:00.000-08:00

Jams are the first thing you think of for the perfect breakfast, atleast I do. :)
I love mangoes, so here goes the recipe.

1/2 kg papaya puree
2 cups Mango puree
4 1/2 cups sugar
6 tbsp lemon juice

In a pan put papaya puree and mango puree together and start the heat. Now add sugar and lemon juice in it. Stir it occasionally. Check the consistency of the jam by putting it in little water, if it sets to the bottom, its ready to go into a jar for storage otherwise cook for some more time.

PS - the amount of sugar should be the same as puree used. You can use your instincts for the measurements, but I am sure the above amount is quite okay.

keralam meen curry ( Fish curry )

2009-02-22T12:02:00.000-08:00

The first time I ate this curry is at my In-laws place just after my marriage. We at my mothers place never used to have fish , as both me and my bro never liked the fish smell. But as most of you know , at In-laws place and tat too just after marriage you cannot say anything(until the awkwardness of being new is over). But truly speaking, I loved it. And that how I became fan of the kappa meen curry - typical Kerala meal.
Kappa is in between potato and sweet potato, it has the sweetness of sweet potato but a little bit only and the hardness of potato. Its much tastier than both of them... But lemme think.... Sweet potato baked and served with lemon and chaat masala is divine. :)

lets forget about potatoes and make our meen(fish) curry...

Ingredients:-
2 tbsp Chilly powder - less heat - kashmiri mirch powder
1/2 tsp Turmeric
1/4 tsp Methi dana powder
Mustard seeds
1 big Onion
Curry leaves
Fish cut into small pieces
1 tbsp Ginger garlic paste

In a small bowl mix together chilly powder, turmeric and methi dana powder with little water to make a paste. Keep it aside for 5 minutes.
Now in a pan , heat oil and put 1 tbsp mustard seeds. Let them crackle.Then add the above paste and let it roast for some time. You can clearly see that the color of the paste gets darker. stir for 2 mintues and then off the heat.
Now in a flat pan, add oil and put curry leaves. Stir for 1/2 minute and then add the chopped onion. Let the onion color little brown and then add the above mixture. stir for 1 minute and then add the ginger garlic paste. Now let it cook for 2 minutes and then add little water and the fish pieces. stir for 1 minute. Now add water till it cover fish by 3/4th.

Cook for 10 minutes. And your perfect meen curry aka fish curry is ready to go with Kappa or steam rice and daal/curd kadi....

Enjoy eating...

Apple pie

2009-02-22T11:51:00.000-08:00

I learned this recipe on a TV show. It seems not so difficult, so I tried it and guess what, it is not so difficult.
Enjoy baking.....

Ingredients:-
125 gm room butter
125 gm white sugar
250 gms self rising flour
1 1/2 kg apples
1 lemon
75 gm raisins
10 gm currants
Little cinnamon
1 tbsp custard
150 gm almond paste
1 egg yolk
powder sugar
Round pie dish

Grate the lemon for zest and juice the lemon. Now crumble the butter with sugar and then add lemon zest and juice. Add 1 tbsp water to flour and mix it with the above butter mix. Let this mix to stand for 3-4 hours or preferable 1 night at a cool place.
Slice apple and mix with raisins, currants, cinnamon, custard and 4 tbsp apricot jam.
Heat oven to 200 C. Knead the stand out flour mix to a dough till oven is warming up.
Roll dough into thin round sheet slightly larger than pie dish. Now place this dough sheet in to the pie dish.
Knead almond paste with 1 tbsp butter and 1 egg yolk smoothly. Add this mix on top of the sheet on the pie dish.
Now add the apple mix and bake at 200 C for 50 minutes and then on 220 C for 10 minutes.

Your yummy apple pie is ready to serve.

Butter chicken - Bangla style

2008-12-02T03:11:00.000-08:00

I ate butter chicken with different ethnic tastes and varieties, but truly speaking this kind is one of the best. We went to a friends place for dinner and she made this dish. Me and my husband both ate like anything that day, it was damn tasty. I knew I had to make it for myself once atleast, even if it wont taste same the way she made it. So I finally asked her for the recipe and made it myself. It did taste a bit different though, but enjoyable...
So here is the recipe.
Ingredients:
Chicken with bones 1.5 Kg
Onion(big) 1 1/2 grated
Onion(big) 1-1/2 paste
Ginger 75 gms
Garlic 5-6 cloves big size
Tomato 1/2 chopped
Butter 5-6 tbsp
Green chillies 5-6 slit and cut in half
Turmeric 1 tsp
Garam masala / Chicken masala 2 tsp
Sugar 1/2 tsp
Salt as per taste
Khada masala (Cinnamon stick 1" piece + 3-4 cloves + 3-4 cardamom
+ Jeera 1 tsp + pepper corn 2 )
2 skinned potatoes ( halved, not boiled) (optional)

Recipe:-
Make the paste of 1-1/2 Onion, ginger and garlic. Now in a pan, heat butter then add the khada masala. Let it cook for 1/2 minute or till the aroma of the masala comes. You will know while u are cooking. Now add the grated Onion(1-1/2). let it cook properly, till it is light brown in color. Now add the Paste of onion+ginger+garlic. Let it cook for 3-4 minute. Now add the chicken pieces, simmer the flame and let it cook till the chicken looks a bit white( it means its partially cooked) atleast for 20 mintues . Now add the turmeric and the garam masala or chicken masala whatever available with you. Increase the flame. Now add the water, just enough to cover all the chicken pieces. At this point you can add halved potato pieces, and when the potatoes are fully cooked Your dish is ready to serve with fried rice or chapati.

Enjoy eating...

Balushahi !!!

2008-11-14T07:17:00.000-08:00

I was searching for sweet dishes to make for Diwali and guess what I found out...
Balushahi ...
In my childhood, we usually have this sweet in every wedding we go and I loved it. I thought it was difficult to make, as always used to buy it from the sweet shop... But today, I can say that . ... it is not at all difficult...
here is the recipe :-
Ingredients:
Maida ( all purpose flour) 1-1/2 cup
Baking soda 1/4 tsp
Cardamom powder 1/4 tsp
Yogurt (curd or dahi) 3/4 cup
Ghee( clarified butter) 1/2 cup
Water 1/2 cup(accordingly)
Nuts for garnishing and rose petals also ( if u have some)
Ghee (clarified Butter) 3 cup for frying

For making the syrup:
Sugar 750 gm
Water 1 cup
Lemon juice 3-4 drops
Cardamom Powder 1/2 tsp

Sieve flour and baking soda together and add the ghee (1/2cup) in it.. The ghee should be cooled b4 adding to the flour. Mix these together. The mixture will be little crumbly. Now add the cardamom powder and the yogurt. Now make the dough using some water( luke warm). The dough should be stiff. Now keep the dough aside for 1/2 hr.
In the meanwhile, Make the sugar syrup. In a pan, add the sugar and water together and let it boil. The sugar shud be completely dissolved. Add little lemon juice to avoid re-crystallization of the sugar particles. Now add the cardamom powder. Off the flame and let it cool.
Now heat the 3 cup Ghee in a pan.After the ghee is hot, lower the flame now. Now make balls from the dough u kneaded before. Make small balls and press one side with ur thumb so as to make a hole(not complete hole, just the impression). Now put 2-3 balls in ghee and let it cook in slow flame. Do not turn the frying ball until one side is pink colored.
Fry all the balls and put them in the sugar syrup. Let them stay in the syrup for some time...
Remove the balushahi from the syrup and keep aside on a wire mesh so as to remove the excess syrup.
Now decorate the balushahi with the nuts and rose petals... the way you wish...
You can store the balushahi in the air tight container after they are cooled. You can keep it for a week, but I doubt it as they will be gone the day u make it... :)
Enjoy eating !!!!!!!!

Some Italian Spaghetti

2008-11-10T05:12:00.000-08:00

This dish I saw on one TV show and it seems interesting, so I tried it and the dish is extremely simple and delicious too...

Here goes the ingredients:
Spaghetti pack - use 1/4 th
Big Brinjal(eggplant) - 1no
Tomatoes - 2 nos (medium size)
Crushed Red chilly flakes
1" inch grated ginger
Pepper crushed
Salt according to ur taste
Little Olive oil

Directions :-
Cut brinjal in small dices and put some salt on it and cover the brinjal pieces with a cloth.
While u are doing this cook the spaghetti as per directions in the packet and drain it and keep it aside.
Now in a pan, add olive oil and fry the brinjal(eggplant) pieces in it for 2-3 minutes. Now add the grated ginger and fry for some more time. Now add the red chilly flakes and the tomatoes. let it cook for 4-5 minutes and add the salt and pepper. Immedieately after that add the spaghetti and add some coriander or parsley leaves and serve H OT ...
This is the delicious Italian spaghetti, enjoy with a glass of RED wine....

Chicken Sandwich

2008-09-24T07:02:00.000-07:00

I used Long bread for this sandwich and It tastes better ....

The recipe is :-

Cut the chicken breast piece in long thin slices. Now cut all the vegetables( carrot, beans, capsicum ) in thin long pieces. Now in a pan , add oil and fry the chicken pieces and let it cook for 5 minutes. After this add the vegetables one by one putting the carrot first. Let all vegetables cook for 2 minutes. Now add some soya sauce and chilly sauce to this. Add salt and pepper. Add red chilly powder if you want spicy stuffing. Now heat the long bread in oven for 3-4 minutes and stuff the chicken stuffing in it. Serve hot. You can put some ketchup and mayonnaise also to your sandwich.

enjoy the chicken stuffed bread, the great sandwich....

Uttapam

2008-09-05T02:24:00.001-07:00

Again the south indian breakfast item....
What to do, my Hubby dear is from Kerala; the southern most part of India... the south India.

So i learned what all he likes. Actually me too like these dishes . otherwise wud not have made it ... [:)]

Sambhar

2008-08-22T06:17:00.000-07:00

Sambhar is one of the essential key element in most of the South Indian snacks or breakfast items. You can make it in a lot and keep it in fridge for a day or two.

Its also great with Rice. I tried it once and liked it very much.
Here goes the recipe.....

Ingredients:-

1 cup Tuur dal(arahar or Yellow lentil)
Vegetables ( Brinjal, carrot, Beans, Potato, peas, capsicum) diced
2 tbsp Sambhar masala
3 tbsp Tamarind juice (Thick)
1 tbsp Red chilly powder
1-2 dried red chilly
1/2 tsp kasturi Methi (dried fenugreek leaves)
1 tsp mustard seeds
some curry leaves
Salt as per your taste

Soak your dal for 30 minutes in cold water. Now cut(dice) all your vegetables and keep aside.
In a pressure add these vegetables and add dal also. Measure the quantity of dal you have added and add double the quantity of water to it. Start the pressure cooker with its weight at high flame and let it whistle twice and turn off the heat. Do not remove the steam from pressure cooker. Let the cooker cool down by itself. Open when it is cooled if the dal is cooked(vegetables will be). If not, start the flame on high and let it whistle one more time.
Now heat a pan in medium flame, add 1 tbsp oil to it. When the oil is hot, add red chilly and mustard seeds. Let mustard seeds crackle. Now add the curry leaves and kasturi methi to this.
Fry for 1/2 minute. Put this mixture in to the pressure cooker. Now start the flame for the pressure cooker on medium. Now add the 3tbsp tamarind juice, mix well. Now add the red chilly powder and the sambhar masala. Mix properly. Add the water to maintain the consistency. Add salt in the last and let it boil for 2 minutes.
Your sambhar is ready. In Kerala we do not put coriander leaves in it, but you can put as it looks good.
Enjoy the sambhar with all the variety of dishes...

Coconut chutney and How to open coconut.

2008-08-22T06:16:00.000-07:00

The coconut chutney is used with all kinds of Dosa, Uttappam, Idli, Vadas etc. And it surely enhances the flavor of these dishes. Coconut chutney is easy to make, but remember not to keep it in fridge for more than a day... It tastes bad when chutney is more than a day old. Most of the people donot recognize the taste difference but the taste do change...

Now the big question is how to open that damn coconut... hmm.... Its easy and yet difficult too...

With a screw driver make a hole in one of the eye of the coconut and empty up the coconut. The coconut water is very delicious and healthy. SO do not waste it. :)

After empting coconut water, start beating it with a hammer (u can take out all ur inner anger on that coconut.... Hehehehe). Tip : Beat coconut at different locations so as to loose the inner soft part from the hard shell.

Try to smack the coconut as much as at the centre (equator line), in the end. So that ur coconut will be cut into 2 parts. To remove the soft part, use a fork( try avoiding knife ).

I am also giving a link from "youtube" on How to open a coconut. It might be useful. (copy paste this link in ur browser.. I am not able to give hyperlink here...)
http://www.youtube.com/watch?v=F-gJC2mcebs

P.S. --- Never try the oven method as your meat of the coconut is cooked and it doesn't taste the same.

As we get the coconut meat, now here is the reciepe for coconut chutney :-

Ingredients:-
Fresh coconut sliced
2-3 green chillies ( in accordance with the amount of coconut used)
1 tbsp chana dal( Yellow lentil)
3tbsp yoghurt
1 tbsp sugar
salt as per taste

Dry roast the chana dal in a pan for 2-3 minutes. Do not burn the dal. Now put coconut pieces, dal, and green chillies in the blender and make a paste of it. Remove the paste in a big vessel and add the yoghurt, sugar and salt. Mix it well and serve with whatever you have that time... Idli ,Dosa , Vada ....

Sambhar Vada with coconut chutney

2008-08-22T06:06:00.001-07:00

My mouth is watering even thinking about it. Had them just 2 hrs before and still carving for more. The sambhar vada is a South Indian Snack or Breakfast. And the coconut chutney is must for it. I usually eat vadas just like that but the whole taste of vada lies with sambhar and the chutney. Not at all joking, try it and you will know....

Ingredients:-

2 cup Urad dal ( washed )
1/2 cup Moong dal (washed)
Little salt
1 green chilly, finely chopped
Oil for deep frying

Soak Urad and moong daal in water for 3 hrs.
Make a paste out of it. Try to use less water, for this your mixer or blender should be good one. Otherwise your vadas wont be good. Now beat this mixture for 3-4 minute untill little fluffy. Test if the mixture is ready by putting little mix in water. If it sinks down you need to beat some more and that your mix is not ready.
After this test, add salt and green chilly to it. In the mean while heat the oil in a deep pan. Now put this mix with the help of spoon in the oil, cook properly and remove and drain the extra oil.

Serve these hot vadas with Sambhar and coconut chutney.

P.S. The recipe for sambhar and coconut chutney is there seperately in the blog ....

Paneer Methi matar Malai

2008-08-22T05:12:00.000-07:00

Yesterday was thinking to make a nice warm dinner, as it was raining the whole day - the chilly days starting again...
Hot hot chapati with malai sabji .... gr8 combination... isn't it ???

So here we go ....

Ingredients:-
1 large Onion
1/4 cup Kasturi Methi ( Dried fenugreek leaves) - If u have fresh methi , double the quantity and double the sugar quantity also.
250 gm paneer( Cottage cheese)
1/2 cup Matar(Peas)
2 pods Garlic
1" ginger piece
4 Green chillies - ( as the dish is bit sweet and we do not use red chilly powder , add more green chillies according to ur taste)
3 tbsp Yoghurt
Handful of Cashews , soaked in water and ground to paste
3 tbsp Heavy cream
Salt and pepper according to your taste
2 tsp Sugar
1/2 tsp Garam masala (Optional)
1 tbsp Butter

Make a fine paste of Onion, green chillies, garlic and ginger. Heat little Oil in a pan , add onion paste and saute for enough time as to remove the raw smell of the onion. Do not brown the paste as our gravy is white in color. Remove the pan from flame and add the yoghurt. Back on flame till the water from yoghurt dries off. Now add the kasturi methi, salt, pepper, sugar, peas and a cup of water. Cover and cook till peas are done( usually for frozen peas , it hardly takes 1 minute - but we need to cook the methi, so keep it on flame for some more time). Now add the Cashew Paste and the paneer, mix well. Then add the butter and garam masala and the cream , cook till nice boil comes and Your delicious paneer methi matar malai is ready to serve.

P.S. You can have this with Hot fried rice (fried rice only with nuts)also ....

Peas Parathas

2008-08-14T07:08:00.000-07:00

Some change in your parathas is always welcomed in the family ... Usual parathas are aaloo(potato) , gobi(cauli flower) , carrot parathas...

The main recipe is the same , just change the main ingredient and you will have a new paratha in your plate. I am giving here the recipe for Peas parathas. Here it goes...

Stuffing:-
Peas - 2 cups (Boiled and mashed) - change this ingredient for any other paratha
Onion - 1 large - chopped finely
Green chilly - 1 or 2 depending on your taste - finely chopped
Chat masala - 1/2 tbsp (Optional)
Cumin powder - 1/2 tsp
Salt - as per your taste
Lemon juice - 1 tsp
Corriander leaves - some

Paratha:-
Whole wheat flour 2 cups
Salt Little (1/2 tsp)
Water to knead the dough
Oil 1 tbsp

Mix the whole wheat flour,salt and Oil properly. Then knead the dough using the water. And keep this dough aside.

Now to make the stuffing, add all the ingredients mentioned above. If the stuffing seems very loose or watery, add some Mashed boiled potato in it.

Now divide the dough in 4 equal parts. Roll it to a small round shape( 1/2 inch dia ). Now put some stuffing in the middle of the rolled dough and gather the dough circle up around the filling, drawing the dough up to a sealed point at the top. Fold over the point and flatten the dough into a thick patty. Roll out carefully until about 1/4 inch thick and 6 1/2" wide.

To sauté the paratha, preheat a frying pan on medium-high heat. Add 1 teaspoon oil for the first paratha only. Put in one paratha and paint the top surface with about 1/4 teaspoon oil. Flip and paint the second side. Continue to flip the paratha frequently, pressing with a spatula on any unbrowned areas until browned all over on both sides. Remove from the pan and repeat with the other parathas until all are cooked. Serve topped with ghee or plain yogurt or pickel.

Pizzas In Italy !!!!

2008-08-14T06:54:00.001-07:00

The Pizzas we ate in Italy were good beyond imagination.

The best pizzas were near Spanish steps, Roma ; near the metro stop SPAGNA. As soon as you leave the metro station moving towards piazza di Spagna... the narrow street you pass has 4-5 Pizza shops(Pizzerias) and they were the best. I could not remember the names of the shops... am really sorry for that... But hope some body finds the shop and make me happy :)

Other places in whole Italy could not match the taste and price of the one above.

Just wanna share this Info with you guys out there...

Bread pudding

2008-08-03T02:43:00.000-07:00

This is the dish my husband waited for so long... And he loved the outcome.

I wanted a surprise for him today and here it is ... A Sweet surprise...

I learned this dish from my friend Aditi and I am grateful to her for teaching me. It is simple and fast to make.

The recipe goes like this ....

Ingredients:-
Bread pieces as much that fits your vessel
Milk 1/2 lt
Sugar 4-5 tbsp ( depending on how sweet u want )
Eggs 3 nos. Large
Custard powder 2 tbsp (optional)
Vanilla essence little
Oil for frying bread pieces

Preheat the oven at 180 C.

Cut the bread pieces in any shape you want. I wanted to make it triangle but was in hurry so ....
Fry the bread pieces in oil. I use Oil today but u can also use butter, it will give better taste and richness to the dish. Keep them aside.

Now in a blender, blend eggs, milk , sugar, custard powder and essence well. Keep it aside.

Take the pan in which you want to bake. Spread the bread pieces at the bottom of the pan.

Now pour the egg mixture u kept aside. The bread pieces will come up as u pour the mix. Now sprinkle the Nuts you have at home. I had cashew and raisins and almond, so i cut them have and spread on the pudding mixture.

Put it in oven and bake for 20 minutes at 180 C. Check in between if its done. Check using the toothpick , if it comes clean your dish is ready to serve. Otherwise bake for another 5 more minutes.

Serve hot , better this way.

Its good to surprise your family and I think its one of the way to do so... Enjoy eating!!!!!

Bundi Raita

2008-07-27T11:52:00.000-07:00

This is the great side dish for Biryani's and Fried rice...
The Gravy-less dishes.....

Ingredients:-
Bundi - 1/2 cup
Yoghurt - 1-1/2 cup
Cumin powder - 1/2 tsp
Sugar - 2 tbsp
Salt - as per taste
Green chillies - 1 no ( Optional )
Red chilly powder - 1/4 tsp
Coriander leaves - finely chopped

Mix cumin powder, salt and sugar, and finely chopped green chillies to yoghurt and add the already made bundi to it. Leave it in fridge for 10-20 min. Sprinkle chilly powder and serve with chopped fresh coriander leaves. You can also add chopped tomatoes also to this raita.....

If you cannot get the ready made bundi in store, no need to worry.. You can make it easily at your home and can store them for about a month or mebbe more...

Ingredients for making Bundi -
Bengal gram or chickpea flour (Besan) - 1 cup
Salt - little
Red chilly powder - 1/4 tsp
Luke warm water
Oil - for deep frying
Steel slotted spoon with small round holes in it - IMP

Heat up Oil at high flame in a deep pan. Make a watery paste of chickpea flour. Add salt and chilly powder to it. Now pour this paste in to the spoon, so tat the small circular bundi's fell directly in to the hot Oil. Fry till golden brown, it just takes 1 min to do so. Drain the excess oil. Let it cool and Store in tight container...

You can make your Dahi bundi any time now..... Enjoy eating!!!

Dahi Vada ( Lentil dumplings in Yoghurt with tamarind chutney )

2008-07-25T01:13:00.000-07:00

An ever popular recipe which is ready in 3-4 hrs and served along with the main course or for a chaat/ tea party. So go ahead and indulge in these simply delicious savory and sweetened lentil dumplings in yogurt.

TIP:- The vadas can be made in advance and refrigerated for later use also... The refrigerated vadas are then soaked in luke warm water for some time before using....

Ingredients for Vada:-
Moong daal (without chilka(yellow color)) 1/2 cup
Moong daal(w/o chilka) is also called as Split yellow lentil.
Urad daal(black gram daal) 1 cup
Chillies 2 small finely chopped
Coriander leaves finely chopped
Salt as per taste
Oil for deep frying

Indredients of Yoghurt:-
Yoghurt 2-3 cups(chilled and beaten)
Sugar and salt as per taste
Tamarind chutney 2-3 tbsp tamarind pulp + 2 tbsp Honey(can use sugar also)
Cumin seed powder 1/2 tsp Dry roasted
Red chilly powder 1/4 tsp
Chaat masala 1/2 tsp(Optional, though it taste better with this)

Soak the daals in water seperately for 2-3 hrs. Then make the paste out of it using very little water. (I used urad daal powder, so I make the paste of moong daal and mix the urad daal powder to it to make the paste... This way is better if the moong daal paste is bit watery.... )
Mix both the pastes and add salt and beat it well... Beat the paste till it is fluffy... You can test by putting some paste in water and if the paste comes up and do not sink, ur vada mix is ready.
Now add the green chillies and coriander in it. Mix well. Heat a wok with enough Oil to deep fry on medium heat. Once the oil is hot; using a scoop spoon, spoon the batter into the hot oil. Deep fry on medium heat until golden brown, gently turning the vada’s while they are getting fried in the oil. (Depending on the size of your pan – you could add about 4-5 Vada’s and deep fry them together.
The Vada’s once fried will come out to be lemon sized. They increase in size while frying due to the fluffy nature of the urad dal.. Remove and drain excess Oil. Your vadas are ready .....

Its just me and my hubby dear, so I usually store the rest of the vadas in the fridge and use them for later use.... You can also serve these Vadas with Sambhar and coconut chutney.....

Now soak some hot vadas in luke warm water for 1 min and squeeze all the water by pressing through ur palms... Try not to break the vadas while doing this....

Now In a bowl, mix the yoghurt with salt, sugar, little chilly powder and chaat masala. Put the vadas in this mix for 10 min. This way the curd will get into the vadas well and it will taste better.

While serving, arrange the yoghurt soaked vadas in the dish and pour the tamarind Chutney over it. Then sprinkle little chilly powder, chaat masala(Optional), and Dry roasted cumin seeds powder. Your Dahi vadas are ready to serve....
Always serve chilled.... It tastes better this way :)

Strawberry Yoghurt Drink

2008-07-25T01:00:00.000-07:00

Summer's everywhere.... And so is the need to get cool off....
Yoghurt is healthy and serves good in summer.... So here is the drink you will enjoy!!!

Just blend some strawberries with sugar. Add some of the strawberry mix to yoghurt. Arrange in the big glass the layers of ur choice. I Like chocolate with strawberry. So bottom layer is choco, then yoghurt with honey.. then the pure strawberry layer and the top is yoghurt+strawberry layer .... And top it with Thinly sliced strawberries...
Your summer drink is ready !!!

Vanilla Custard with Fruits and Nutty topping

2008-07-14T08:05:00.000-07:00

This is the simplest sweet dish served for an unplanned party!!!!
Last week, some of my girl friends show up at my place... And I wanna surprise them with some sweet delight... So here it is...

Ingredients:-
4-5 tbsps custard powder
3/4 liter Milk
1/2 cup Sugar
2 drops Vanilla essence
Nuts and Fruits which u want....

Heat Milk in a big pan till boiling and then add the sugar. Dissolve custard powder in little milk. Add this custard mix to the boiling Milk. It will start to thicken. Keep stirring. Lower the flame and add the Vanilla essence now. Let stir for 15 more minutes and your custard is ready.
Cool it(For quick cooling, keep the utensil in Cold icy water). When cooled add all the fruits and nuts you want ... Nuts give the custard crunchy feel. (I like the crunch in the smooth custard, as most of us like the crunch in chocolates)

I slice the Apples thinly keeping the curve edge intact. You can see the decor in the picture. It looks cool while serving.....

And It tastes good also....
While serving let the guests serve for themselves and keep a whipped cream bottle in the side...
They can top whipped cream on the custard and it really tastes goooood ......

Enjoy eating!!!!

My Fruity Nutty Delicious Cake

2008-07-02T03:02:00.001-07:00

The name "Cake" itself seems delicious. And so it is .....

I love to bake but most of the time my Baked stuffs are not so good. Ask my mom about it. She always used to scold me whenever i try some thing BAKED. She refer my baking as wastage of kitchen items..... Most of the times, no actually all the time it is truth of my baking skills...

Still I never try to give up, oh I did some time back But the fever started again... And Now here I am writing and posting my superb cake with all of you out there.. Amazing !!!!

So lets bake the cake!!!

Ingredients :-
1 cup Self rising flour
1/2 cup Superfine sugar( Normal will also do good)
2 tbsp Cocoa powder (Optional)
Pinch Salt
1/4 cup Vegetable Oil

1/2 cup Milk (Use at least 3% fat milk or u can thicken up some milk and then use)

1 Egg

Little Vanilla essence

Nuts and fruity as per your wish .... I added little caramel also.

Place all ingredients into a mixing bowl in the above order. Beat well for 2 minutes. Pour into a prepared pan. Bake in preheated oven( Oven Temp 350 F) for 35 - 40 minutes or till the tooth pick comes out clean.

While pouring the mixture I poured some caramel in between, It looks good when u cut the cake. Can't show u the pics when the cake was cut, coz it was finished when it cut...

Its easy and no need to whip the egg white separately and more than that separating yellow part from white...

I like easy going food but still it shud be delicious. Me and my believes.. stupid though it seems but it works for me....

Fried Chicken Wings

2008-07-02T02:50:00.000-07:00

I love chicken, so always try to make something out of it. The fried wings serves as a great snack.
The recipe is simple and Indian.
Ingredients:-
Chicken wings 10 -12
Soya sauce 2 tbsp
Turmeric 1/4 tsp
Red Chilly powder 1 tsp ( I like it hot )
Chicken masala Optional
Ginger grated (1/2 inch)
Salt as per your taste
Little sugar or Honey watever u got

Clean the wings and marinate it with all the above ingredients. Marinate for about 4 -5 hours.
Before frying the wings , try to remove most of the marinate..... You can simply fry on a pan or deep fry as you like.
Though it needs some time but it is a great appetizer or snack with a nice cold beer.........

Chocolaade Milk Shake

2008-06-19T00:26:00.000-07:00

It is chocolate Milk shake !!!
I make it most of the time when I desire a Nice drink and dont want to have Tea or Coffee :)

Caramel Custard

2008-06-03T06:34:00.000-07:00

This is one of the best dish I can ever make... Not telling abt the shape :) But the taste...
My husband is fond of puddings and custards. So this is a HAPPY Treat for him :)

We both like this so much tat we end up fighting who will get the big half... But in the end he gave me a piece of his custard.... So mean of me, right. :) But You will realize when u make it once... So keep ur ingredients ready ( normally they are ready in ur fridge ) and start cooking :)

Ingredients:
Sugar 3 tbsp for making caramel
Eggs 4 large
Milk 2 1/2 cups (Thick Milk)
Sugar 5 tbsp
Vanilla essence little

TIP: I normally thickens the Milk so as to get a nice custard. For this I take 3 cups milk and reduce it to 2 1/2 cup.

Heat a pan and add the sugar (3tbsp) and make the caramel. This means, when u put the sugar in the pan lower the flame and let the sugar melt on its own. Do not stir it with a spoon. You can rotate ur vessel in order to ease the melting. Your caramel is ready. Keep it aside and let it cool fully. The caramel is dark brown color. Do not feel scared tat sugar is burning. This is what we want. I make Caramel in the same vessel in which I want to make the custard.

Now as I told above, I usually thicken the milk. So it is hot now. Let it come to normal temp. In a blender add the sugar(5tbsp), eggs and vanilla essence and blend well. Now add this mix to the Milk and mix it well.

Now pour this milk mix in the caramel pan. Do not stir. Now you have to double boil this custard for 1 hr on low flame. Less or no steam shud escape ur double boiler.
After 1 hr check if ur custard is readyby putting a knife in it. If it comes clean, your custard is ready to go. Let the custard cool off to normal temp b4 u remove it from the pan. The custard will have some water(caramel water) in it. So take care while removing it from the pan.

TIP: To remove custard from the pan, put a flat plate on your pan and make it upside down.

PS: I use pressure cooker, without the weight and sealing the outlet with a cello tape as double boiling vessel.

Easy to go Paneer Butter Masala

2008-05-30T05:46:00.000-07:00

I always dream to cook the Butter masala which tastes as good as restaurants, and guess what I found the way.

This recipe is easy and is ready in a fraction of time. Once made I was not able to resist making it again and again.

Paneer is a common treat for Vegetarians. Its also called as Cottage cheese in most part of the world. Its readily available but if it is not You can make it without trouble at your house. As it is made of milk which is available in every corner of the world.

I am now telling you the way to make PANEER(Cottage Cheese). Take a big pan and boil 2 liters of Milk(with Fat). When it is boiling add 4 tbsps of rice vinegar or lemon juice to it and lower the flame. It will take time for Entire milk to curdle. Keep stirring on low flame till all the milk is curdle and to verify this is tat You will see clear liquid beneath the thick curdled milk. Now off the flame and let it cool down. Then take a Cloth and filter off the liquid part and retain the thick paneer. Now squeeze all the excess water present by pressing the cloth. Now keep flatten the paneer or cheese in the same cloth and place a weight on this paneer and keep this for a nite,this is done to remove the excess water and harden the paneer made.

In the morning you are ready to make ur butter masala. Enjoy cooking !!!!

Ingredients to make the paste:
Coriander powder 1 tsp
Chilly powder ¼ tsp
Kastoori methi powder ¼ tsp
Tomato ketchup 1 tsp
Tomatos puree 2-1/2 tsp
Garam masala ¼ tsp
Milk 5 tbsp

Get a bowl and mix all the above things and keep it aside. You can also add tomato color.

Now in a pan, add butter and add the GG(Ginger Garlic) paste 1 tsp. Now add little fried onions 1 tbsp. Now add the above mixture and cover and simmer for 5 minutes. Now when the butter is oozing out from the mixture, the gravy is ready. Now add the Milk(300ml) little by little and mix immediately so tat the milk won’t curdle. And this avoids the use of cream.If you want to use cream then add 200ml. Now add the Paneer made from 2 liter milk( approx 600-700 gms)and let it cook for a boil. The dish is ready and is served with Naan or Chapatti.

My husband loved this even though he prefers Non-Veg. So I feel accomplished.

Oat Crisp with Apple n Pear filling

2008-05-30T05:15:00.000-07:00

Oatmeal is a healthy food with its nutritious content. As it has cholesterol lowering properties , it best for all kind of people. Its good meal for young ones also. And making a sweet out of it is great. So here I am sharing a nice sweet oat crisp with fruit filling in it.

Using brown sugar is must for this dish. It gives the nice texture and flavor to the Crisp.
I enjoy eating it, Hope You all will like it.

Filling:

2 cups apples, peeled and diced (about 2 large)
2 cups Pears, peeled and diced(about 3 large)
2 tablespoons Brown Sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
3/4 cup water

Crisp:

1 cup oats
1/3 cup all purpose flour(maida)
3/4 cup brown sugar
1/4 teaspoon salt
1/2 cup butter or margarine, melted

Place the diced apples and pears in the Baking dish. Now sprinkle 2 tbsp Brown sugar, cinnamon, nutmeg and water on these fruits.
Combine all the dry ingredients of the crisp(oats,flour, salt, sugar) and now add the melted butter to this. This mixture will become crumbly. Now sprinkle this mixture on top of the fruit mixture.
Bake this at 180 C for 30-40 min.
Serve this crisp HOT with Vanilla ice-cream.
It taste better when its hot...

Fast n Delicous Macaroni

2008-05-22T03:59:00.000-07:00

I find this recipe damn good, as it is quick and easy to make. I am a lazy cook so most of my recipes will be quick to make.

It is easy for office goers and is stomach filling.
So lets begin !!!

In a large pan heat 4 cups water and let it boil. When it is boiled add little salt and 1tsp Oil and the 2 cups macaroni. It might take 20 minutes depending on the size of macaroni. I use small size. When the macaroni is cooked properly, turn off the heat and drain the water and keep aside.You can store the cooked macaroni in a tight container for at least a week in your fridge. So that you can use it later also .... Tats the reason why this dish is so quick :)

In another pan heat 1 tbsp oil and add 1big onion chopped finely. Fry for some time. Then add 1 cup tomato puree and 1/4 tsp chilly powder,1/4 tsp sugar and salt n pepper as per your taste. Now let it cooks for a minute, then add the cooked macaroni. Mix it well. Now add 3 tbsp cream(Heavy 30-40%fat) to it and cook for one more minute. Your quickie quick macaroni is ready to go!!!

This is the basic recipe, you can add chopped spring onions and other vegetables to enhance the flavor but i like it this way :)

Cool Banana shake with chocolate sauce

2008-05-18T10:49:00.000-07:00

Summer comes with an urge to enjoy cool drinks. So I am planning to make one.

In a blender, add 2 ripe bananas which are cut in small pieces and 2 tbsp sugar. Blend this well. Now add 1/4 tsp salt, 1/4 tsp nutmeg powder and 1/2 cup cold milk. Make a nice thick smoothie.
Now take a glass and decorate the inner side with chocolate sauce. This enhances the presentation of the shake. Now pour in the prepared shake. Garnish the top with whipped cream. You can sprinkle some drinking chocolate powder on the top of whipped cream if u have.

Your cool banana shake is ready to go for a party.

Yummy Chola Bhatura !!!

2008-05-18T10:38:00.000-07:00

I used to think that Chola bhatura is a difficult dish to make but I was disproved.

This dish is very tempting and delicious. Yeah true, it is not for figure conscious people :). Still, it can be made once in a month or two to have a nice Indian feast for you and your family.

Hope you will enjoy this dish…

Ingredients for chola:
* 1 cup Chickpeas (soaked overnight in warm water)
* 1 Tea Bag or 1 tsp. of Loose Tea (tied in a muslin cloth) (optional)
* 1 Onion (finely chopped)
* ½" piece Ginger (grated)
* 2 cloves of Garlic (grated)
* Bay leaf (optional)
* 2 tsp. Chana Masala
* ½ tsp. Cumin Seeds
* 2 tsp. Red Chilli Powder
* ¼ tsp. Turmeric Powder
* 1 tbsp. Coriander Powder
* 1 tsp. Cumin Powder
* 2 tsp. Dry Mango Powder (Aamchoor powder)
* 2 tbsp. Cooking Oil
* Salt as per your taste

Ingredients for bhatura:-
* ½ cup All-Purpose Flour (Maida)
* 3 tbsp semolina
* Yoghurt as much to knead the dough
* Salt (to taste)
* ½ tsp Sugar
* 1 ½ tsp. Cooking Oil
* More Cooking Oil (for deep frying)

Direction for chola:

1) Pressure cooks the chickpeas with the tea bag for 3 whistles until they are soft. Drain and set aside. Discard the tea bag. This brings a nice flavor and color to the chickpeas. If you donot wish to use the tea bag, then simply pressure cook the chickpeas and drain water.
2) Heat the oil in a pan, add the cumin seeds. If u have a bay leaf add tat also. When the seeds crackle, add the onion, ginger and garlic and sauté until the onion is golden brown.
3) Add the chana masala, red chilli powder, mango powder, turmeric powder, coriander powder, cumin powder and salt and sauté for another minute.
4) Add the chick peas and 1 cup of water and mix well. Simmer for 10 to 15 minutes. And set aside

Direction for bhatura:

1) Combine the flour, semolina(rawa), 1 ½ tsp of oil , salt and sugar and knead into a firm dough with water. Knead the dough very well until it is smooth. Cover with a wet muslin cloth and rest the dough for 10 minutes.
2) Divide the dough into 4 equal parts and roll out into circles of 125 mm. (5") diameter.
3) Deep fry in hot oil until the bhaturas puff up and both sides are golden brown.

Your yummy chola bhatura is ready. Put some butter on the top of chola and serve with lemon wedges and nicely chopped onions ... Lots of onions

Welcome to my blog !!!

2008-05-18T09:30:00.000-07:00

This is my attempt to jot down my cooking experiments. So that I can refer to it later and for the adventure to try and probably improve.

So read on !