From New York to India.....

A friend of mine, phoned me last week while shopping in a supermarket to tell that she has come across nice fresh boxes of cream cheese.She herself is least interested in cooking but loves to eat and knows very well my passion for cooking. So, from time to time she informs me about fresh stuff she comes across like fruits and veggies or spices.She even gets some for me when she comes for holidays. This time too she got me the 2 boxes and asked me to make cheesecake for her.And I did and we enjoyed our weekend digging into the super easy-to-make cheesecake and caught up on all the gossip and news.

'No Bake' Blueberry Cheesecake Shots:

Ingredients:

2 packages of graham crackers.
11 tbsp unsalted butter, melted.
2 boxes Britannia cream cheese (at room temperature).
1 1/4 cups milkmaid sweetened condensed milk.
1 tsp vanilla essence.
1/2 cup whole blueberry crush.

Method:

In a large resealable plastic bag,put the crackers and crush them with a rolling pin until fine crumbs.

Melt butter in a small bowl.

Pour crumbs into a medium bowl and add the melted butter,and stir until well combined.

Chill it in freezer at least 5 minutes.

Meanwhile, for the filling,use an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl as necessary.

Add in vanilla essence and give a final mix.

Now,I have used a glass but you could use a cake tin,whichever suits you.


Note: if using a cake tin always line it with a butter paper at the base before setting the crumbs.

Make a base on the bottom of the glass by pressing the crumbs.Pour the filling into the crust; smooth the top with a rubber spatula.

Freeze for 10 mins and repeat the layer again and again.

Now when the last layer has set pour in the blueberry crush and set for 2 1/2 hours.

Its ready to serve.

My father and I always go drooling at the name of jalebis but to tell you the truth, nowadays the jalebis made at the local sweet shops are always fried in low quality oils which in the end leads to upsetting your stomach or even heartburn. So,I decided why not try making it at home instead on low cholesterol oil and which will be safe from any kind of stomach problems.

Jalebi:

Ingredients:

For the batter:

1 cup all-purpose flour
2 tbsp corn flour
3/4 cup sour yogurt
1/2 tsp baking soda
2 tbsp ghee
2 tbsp oil, plus more oil for deep frying

For the sugar syrup:

1 cup sugar
1 cup water
A few strands of saffron

Method:

Mix the flour, corn flour, baking soda, ghee in a medium bowl.Combine all the dry ingredients well, until well combined.

Add yogurt to the dry ingredients and blend them all together to make a thick batter by adding very little water.

The consistency of the batter should be thick and not watery.

Cover the jalebi batter and place it in a warm place for 24 hours or overnight, till it is risen.

Once the batter is fermented stir the batter in a cut and fold motion to combine it once again.

To make the syrup, boil the sugar with water and saffron in a small bowl on medium heat until the sugar dissolves.

When it becomes thick and stringy of one string consistency then take it off the heat and keep aside.

Pour the batter in a piping bag or muslin cloth.

Heat oil in a skillet for deep frying.

Pipe spirals of the batter onto the medium hot oil, until you get 3 concentric circles and fry until golden brown in colour and crisp.

Once the jalebi are done,drain the excess oil in a kitchen towel.

Soak the jalebis in the syrup for a minute or so and drain out the excess.

Tastes best with chilled Rabri.

My friend and my father were super happy and I had equally gala time with them on the two different occasions.

Enjoy!

Charred Green Bell Pepper Chicken

This recipe was more of trial and test method.I thought,what if, something new can be made and that's when I came up with this recipe.I hope you like it and let me tell you it did work.It had a slightly smoky flavor to it and I kind of liked it.

Ingredients:

500 gm boneless chicken

5 tbsp mixed paste of (a charred big green bell pepper,25 gm of coriander leaves,4 green chili)

1 tsp garlic paste.

1/2 tsp ginger paste.

1/2 tsp coriander powder.

1/2 tsp jeera powder.

2 medium red onion,finely chopped.

2 medium tomatoes,finely diced.

Whole spices (4 cloves,2 green cardamom,1 stick cinnamon,5 cones of black pepper,2 bay leaves).

1/2 a slice of lemon juice.

1 tbsp clarified butter/Ghee.

Salt and Sugar to taste.


Method:

The best charred peppers are ones cooked over charcoals but I've burned them over a gas flame, it will give a lightly smoky flavored pepper. Keep turning over the pepper until most of its skin is blackened.

Then peel of the skin and keep aside.

In a skillet,heat the clarified butter/ghee and then add in the whole spices.

When it starts to crackle and aroma starts to come out add in the chopped onions and saute.

Then add in the garlic paste and saute for 2 mins,add in the chicken pieces and mix all together.

When chicken is nearly cooked,add in the ginger paste,diced tomatoes,jeera powder,coriander powder and saute for another 2 mins and then add in water as required,and salt and sugar to taste and cover with a lid.

Once the chicken is thoroughly cooked,replace the lid and add in the bell pepper paste.

For another 2 mins,cover it again with a lid.

Replace the lid and add in the lemon juice and serve immediately.

Tastes good with roti or paratha. (*and sorry about the bad picture,taken in a rush*).Anyways,still try it and enjoy!

Shahi Kofta

Mughlai food is characterized by rich and creamy curry which have a distinct aroma and taste of ground and whole spices.You might have definitely come across different variation of shahi kofta, and you'll be reading one here too,varied in some ingredients but keeping in mind the core motto of having it creamy and full of richness of different flavors and  so that it keeps lingering,tickling and tantalizing your taste buds.Enjoy!

Ingredients:

 250 gm cottage cheese(Panner)

2 medium potatoes,boiled.

1 tbsp raisins

1 tbsp broken cashews

1 tsp Kasuri meethi

1/2 tsp green cardamom powder.

1 tbsp chopped cherries

1 tbsp coriander leaves,finely chopped.

1 tbsp cornflour

Salt and Sugar to taste

1/2 cup fresh cream

1/2 cup milk

2 tbsp cashew paste

1/2 tsp red chili powder

Method:

In a glass bowl,mix grated cottage cheese (panner),grated potatoes,1/2 tsp kasuri meethi,raisins chopped half,1 tsp broken cashew,salt and sugar to taste,red chili powder,pinch of cardamom powder,cornflour,chopped coriander,chopped cherries and mix into forming small balls.

Then roll over cornflour and deep fry it in a skillet.

In another skillet,heat clarified butter(ghee) and then add in the cashew paste,milk,cream,kasuri meethi and mix well,add in salt and sugar to taste and stir well.

Once it starts to simmer add in the paneer balls and lower the heat and let the balls absorb the gravy.

Sprinkle in cardamom powder and then take it off the flame.

Garnish with broken cashews and raisins.

Preferably to be served with paratha or naan.

Sweet Corn-Dalia Khichdi

Heyy! hello all those diet-watchers out there,this is just the simple and apt recipe for you. So,without further ado lets see the recipe.Its super simple and easy and tasty too.

Ingredients:

250 gm wheat dalia

1 medium red onion,chopped

1 tsp garlic,chopped.

1 tsp ginger,chopped

1/2 cup cabbage,diced

1/2 cup sweet corn kennels.

1/2 tsp panch phoran.

2 bay leaves

2 dried red chili.

4 green chili,slit in the middle.

1/2 tsp turmeric powder

Salt and Sugar to taste

1/2 tsp jeera powder

1/2 tsp coriander powder

Method:

Soak dahlia in water for 20 mins.

In a skillet,heat oil add in the panch phoran,bay leaves,dried red chili and let it crackle.

Then add in onion,garlic,ginger and saute.

Now, add in the cabbage,corn,salt and sugar to taste and saute.

Add in dahlia and stir well and the add water as required.

Sprinkle in turmeric powder,jeera powder,coriander powder,green chili and cover it with a lid and lower the flame.

Let it cook thoroughly and then Serve.

And truly,it was indeed a hassle-free day!

Vegetarian and Non-Vegetarian Cheese Burst Pizza

PIZZA!

Hey! I can see that you’re already drooling looking at your screen..hahahaha. It’s like everyone’s favourite from kids to adults and no one would ever deny a slice even if they are full.The ooey gooey cheese is enough to make one tempting.

As replied by my 5 year old nephew ,if asked when can he eat pizza, he replies every time “Monday,Tuesday,Wednesday,Thursday,Friday,Saturday,Sunday”. See! This much he and all of us like it.

But, who says you need to call Domino's to indulge on a cheese burst pizza? After you go through this post I bet you will not order ever again and plus you get to put as much topping you like without that extra cost.

I have prepared veg and non-veg both to suit everyone. So, let’s get on with the recipe.

For Non-Veg Cheese Burst Pizza.

Ingredients:

For the Pizza dough:

500 gm flour
25 gm Blue bird dry yeast
1 tsp sugar
1 tbsp olive oil
1 tsp salt.

For the topping:

1 packet chicken salami
2 capsicum finely sliced
A box of mushrooms finely sliced
4-5 Black olives diced/sliced.
4-5 jalapenos diced.
½ cup sweet corn, boiled
1 tsp Oregano
1 tsp red chili flakes.
1 ½ cup grated mozzarella

For the sauce:

2 tomatoes blanched and pureed
1 tbsp onion-garlic paste.
Salt and Sugar to taste
Some chopped parsley.
Olive oil

Method:

Prepare the sauce first, in a skillet,add oil and onion-garlic paste and sauté,then add the tomato puree and cook add in the salt-sugar and the parsley.

You’ll notice the sauce has partially thickened and the colour has turned dark reddish.Turn off the heat because your sauce is ready.

Now for the topping,in a skillet heat very less oil and sauté the mushrooms and capsicum add in the red chili flakes and stir well mixing everything together.Add salt as required.

Now the pizza dough.(Follow the steps)

Step 1: first you need proofing of yeast,take ½ cup lukewarm water(105-115 degrees F),add a pinch of granulated sugar and stir with spoon until dissolved.Now add the yeast and to dissolve it stir vigorously.It will form somewhat a semi-granulated pasty texture.

Step 2: Now cover the cup with a plastic wrap and set aside for 10 mins,approx..You’ll notice the yeast has become bubbly and foamy,its active and ready to use.

Step 3: Now combine flour,yeast,sugar and salt and knead into a soft dough use enough water until it is smooth and elastic.

Step 4: Add the olive oil and knead again and then cover it with a muslin cloth and allow it to prove till it doubles up,say approx. 15-20 mins.

Step 5: Press the dough lightly to remove the air and divide the dough into 3 parts.

Step 6: Roll out a dough one 3/4th and other 1/4th(keep it lightly thinner than the other) into round shape.

Our Pizza Dough is ready…….

Now assembling,on the 3/4th round sprinkle enough cheese at the center but keep the border clean.Now place the thinly rolled 1/4th over it and seal the edges well.Use a fork to prick the top of the pizza.

Spread the sauce over it,and add a layer of chicken salami, sauteed mushrooms and capsicum,jalapenos and sweet corn.Sprinkle some cheese and oregano.

Repeat it if you want extra topping and lastly top off with black olives.

Now bake in a preheated oven at 250 degrees C/500 degrees F.

For The Vegetarian Pizza:

Ingredients:

Pizza dough (same as above) Note: if you don’t want it cheese burst,just roll out the dough into one without dividing it.

Pizza Sauce (same as above)

Bell pepper( red and yellow)
A box of mushrooms.
Olive oil
1 tsp chili flakes.
1 tsp oregano
4-5 basil leaves.
½ cup grated mozzarella.

Method:

*Same process for the dough and sauce,changes are in the topping.

I made two pizza here,in one,I placed basil leaves over the sauce then just round cut bell peppers and sprinkled cheese and oregano. And in the other,I sautéed some mushrooms and then added round cut bell pepper along with cheese and oregano.

Kashmiri Style Fruit Pulao

Yesterday, I went over to my Aunt's place after a long time.It was a perfect day spent with her chit-chatting over a cup of tea and butter cookies and later strolling in the park and discussing and commenting on different aspects of life and problems.And whoever said that, to talk you need people of same age isn't always true,like minds irrespective of age can do that too.

Anyways,lets come to the point,I had bought some fruits for her and there she taught me a beautiful recipe with it.I have always been fond of pulao more than fried rice or even biriyani and when I heard its going to be 'Kashmiri Style Pulao', I simply couldn't resist.

So,here is the recipe try it and lemme know how was it.But let me warn only those who are not too fond of sweet stuff,that this recipe is little on the sweeter side as it has lot of different fruits used in it.Other than that, rest might enjoy it like I did.

Ingredients:
1 cup basmati rice.

Few tspn of Refined butter/Ghee.

3 green cardamom

3 cloves

1 bay leaf

1 tsp cumin

1 green chili

1 tsp ginger-garlic paste

Mixed nuts (almonds,cashews,raisins)

1/4 cup amul gold milk

1/4 cup amul cream

1/2 tsp nutmeg powder

1/2 tsp rose water

Mixed fruits of your choice( I have used apples,black grapes,mangoes,pineapple and oranges)

Salt and Sugar to taste.

Method:
Soak rice in water for an hour or so and drain and keep aside.

In a skillet,saute the spices in ghee and then add the drained rice cook until its aromatic.

Add the milk,cream and salt and water and let it cook.

In a pan,saute the nuts in ghee until golden.

Check on the rice,when it is almost cooked,add the fruits( except mangoes and oranges) and the dry fruits.

Stir lightly to mix them together,but be careful not to break the grains.

After its cooked through,turn off the flame and garnish it with mangoes cut into cubes and orange randomly slit in the middle.

Serve a vegetable preparation as side dish along with if you like,I added a grated panner gravy.But if you want to keep it simple,it tastes good with Raita as well.

My Aunt has this fetish of maintaining beautiful garden,and it also has a banana tree.Though its rarely allowed to pluck its leaves except for on puja days,but I cut out one to serve the rice on it.Looks beautiful and a touch of authenticity, you see! *winks*.

Pepper and Meat Lasagna

I love to cook, eat and enjoy Italian Food. Its my second favorite cuisine after Indian. And when it comes to Lasagna, just the thought of it is drool worthy. So, today sharing a non-vegetarian recipe. Cook and Enjoy!

Ingredients:

3 tbsp Olive oil.
1 lb ground meat (of your choice).
1/2 medium onion, diced.
1/2 large bell pepper (green, red, and yellow), seeds and veins removed, diced.
2 cloves garlic, minced.
1 can (28-ounce) tomato sauce.
1/2 can (3 oz) tomato paste.
1 can (14-ounce) crushed tomatoes.
2 tsp dried oregano.
1/4 cup chopped fresh parsley.
1 tbsp Italian Seasoning.
Pinch of garlic powder and/or garlic salt (optional)
1 tbsp red wine vinegar.
Salt and Sugar to taste.
1/2 lb dry lasagna noodles (requires 9 lasagna noodles -unbroken)
Freshly grated Mozzarella cheese and Parmesan cheese.

Method:

Put a large pot of salted water on the stove-top on high heat. While it is coming up to boil,prepare the sauce.

Heat olive oil in a large skillet on medium high heat. Add the ground meat (I have used lamb) and cook it until lightly browned and cooked through.

Add the diced bell pepper and onions to another skillet.Brown for a few minutes on medium high heat.

Now add the minced garlic and cook for 30 seconds more.

Then add the browned meat back to the skillet,lower the heat to low and continue to cook for 5 more minutes stirring frequently.

Transfer meat, bell peppers and onions to a medium sized pot. Add the tomato sauce, tomato paste, and crushed tomatoes. Add oregano, parsley, Italian seasoning, adjust amounts to taste. Add a pinch of garlic powder and/or a pinch of garlic salt, to taste. 

Add in a splash of red wine vinegar. Put sugar and salt to taste, and note: that you will later be adding Parmesan, which is salty.(Note: Keep tasting at each level)

Bring the sauce to a simmer and lower the heat to low to maintain a low simmer. Cook for 15-45 minutes to thicken and then remove from heat.

Now in the boiling water add the dry lasagna noodles and cook then as per package directions (al dente).When ready, drain in a colander and rinse with cool water, gently separating any noodles that may be sticking together.

Spread a little olive oil on a large rimmed baking sheet, and lay out the cooked noodles on this sheet, turning them over so that they get coated with a little of the olive oil. This will prevent them from sticking together.

In a rectangular casserole or lasagna dish, ladle one cup of sauce and spread it along the bottom of the pan. Apply one layer noodles 3 length wise/ breath wise as per the pan size.Ladle a third of the remaining sauce over the noodles. Apply a layer of the mozzarella on top of lasagna sauce. Sprinkle grated Parmesan cheese in thin even layer on top of mozzarella cheese.

Apply second layer of noodles, top it with half of the remaining sauce. Add half of the remaining Mozzarella, and another thin sprinkling of Parmesan.

Finish with another layer of noodles. Spread the remaining sauce over the top layer of noodles and sprinkle with the remaining Mozzarella cheese.(Note: In total 3 layers of noodle sheets).

Cover the casserole with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving.

May be reheated in conventional oven or microwave.

Its Super tasty and if you haven't tried it yet,then you definitely must!

Vegetable Stir-fry Noodles

When ever the word 'Summers' come to our mind 'Raw-mango' is another that comes as well,isn't it? Semi-ripe mangoes add an incomparable depth of flavor to many dishes. Here is a stir fry dish served over noodles, I hope you like it.

Ingredients:

Rice noodles.

2 tsp peanut oil.
1 medium each red,yellow bell peppers and green capsicum, seeded and cut into thin strips.
8 oz. white mushrooms, chopped.
2 large cloves garlic, minced.
12 broccoli florets.
1 large semi-ripe mango, peeled, pitted and sliced.
½ cup vegetable stock.
¼ cup pineapple juice.
3 tbsp low-sodium soy sauce.
2 tsp sesame oil.
1 tbsp peanut butter.

1/2 tsp chili flakes.

1 tsp ready-made stir-fry sauce.

Salt and sugar to taste.

Method:

In large saucepan, bring water to boil. When water boils, add noodles stirring to prevent sticking. Cook until al dente, stirring occasionally, 4 to 5 minutes. Drain.

Meanwhile, in a wok, heat oil over medium-high heat.

Add bell peppers, mushrooms, and garlic, and stir-fry until vegetables begin to soften, about 5 minutes. 

Now add broccoli, mango and stir-fry 4 minutes.

Stir in vegetable stock, pineapple juice, soy sauce, stir-fry sauce, chili flakes and sesame oil, and bring to simmer. Cook over medium heat, stirring often, until sauce has thickened, 4 to 5 minutes. 

Reduce heat to low and blend in peanut butter and adjust salt and sugar accordingly.

Transfer noodles to serving plates, and spoon mango and vegetable mixture over top.

Serve right away.

Its light and yummy...enjoy it Caribbean Style! *winks* 

Avocado-Corn Salsa

During summers,I like to keep it simple.The heat is too much to add up anything more to the hassle.So,at times, I go simple with food,easy yet delicious.Here is a no-work-at-all kind salad recipe,try it and beat the heat.

Ingredients:

1/2 avocado, diced.
1/2 cup thawed frozen corn kernels.
5-6 cherry tomatoes, chopped.
2 tsp chopped fresh cilantro.
Lime juice, to taste.
Salt, to taste.

Method:

Combine avocado, corn, tomato and cilantro in a small bowl. Add lime juice and salt to taste. Voila! you have a super quick salad ready in just minutes.

Enjoy!!!

Mum's Birthday Part 2: Skewered Cottage Cheese Balls with Raw Mango Twist!

I was suddenly humming and dancing to this song all day "Aao twist karein",I kinda like the dance moves full of twist! twist! and twist!

So,why would twisting limit itself just to dance moves,why not try it in food..ha! ha! ha!
Today's post is just on it with twists so enjoy the video and dance while you cook as well.

This was the second dish served in the evening to her(my mother) along with the Dahi Vada.

Ingredients:

For the Cottage Cheese Balls:

Cottage cheese/paneer 250 gm.
Raw mango pulp finely diced for filling.
Readymade Kasundi mustard sauce 1 tbsp.
Refined flour/Maida 3 tbsp.
Black pepper 1/2 tsp.
Green cardamom powder 1/2 tsp.
Salt to taste.
Turmeric powder 1/4 tsp.
Cherry tomatoes 1 pkt.
Green leaf lettuce 4 leaves washed and cleaned.
Chat masala for sprinkling.

For the Red sauce:

Readymade Chilly sauce 2 tsp.
Tomato ketchup 2 tsp.
Pudina leaves 3-4 leaves finely cut.

For the Raw Mango Chutney:

Raw mango 1 pc with the skin cut into 5-6 pc lengthwise.
Salt and sugar to taste.
Sunflower oil 1 tbsp.
Turmeric powder 1 tsp.
Fennel seeds a pinch.
Fenugreek seeds a pinch.
Whole dried red chilly 1 pc.
Black mustard seeds a pinch.
Mix Roasted spices(fennel,fenugreek,mustard,carom,dried red chilly) grind to powder.


Method:

For Skewered Balls:

Soak the skewers in a jug full of water.

In a bowl take panner and add maida,black pepper,green cardamom powder,salt,turmeric powder and mix well to form a dough.

In a small bowl mix the raw mango pieces with the kasundi sauce.

Now make small balls of the panner and put the raw mango mixture as the filling in the center and make round balls with them.

Deep fry in a pan all the balls and set aside in a paper towel.

Lightly marinade the cherry tomatoes with salt and butter and put it in the skewers.

Now in a grill pan grill the tomatoes well on all sides.

Alternatively put the panner ball and the tomatoes in the skewers.

Serve on a bed of lettuce leaves and sprinkle the chat masala over it.


For the Red sauce:

In a bowl,mix tomato ketchup,red chilly sauce and the pudina leaves and mix well.

****(You could avoid this sauce if you are not to fond of hot sauces)


For the Raw mango chutney:

Boil the mango pieces along with salt and turmeric powder and strain the water and keep aside.

In a skillet, heat oil and add dried red chilly broken into two halves,fenugreek seeds,fennel seeds,mustard seeds and let it crackle.

Add the boiled mangoes,turmeric powder,sugar and stir.

Now add water as required and let it simmer.

Once the mango looks well cooked add the roasted spices powder.

After 5 mins take it off the flame.

****(Now if the seeds bother you,then use a strainer to strain the chutney and re-drop the mango pieces in it and serve).

 Birthday isn't complete without the cake cutting photo.

Do you see that smile and sparkle on her face. Isn't what this every daughter seeks for.Ooh! I love her too much..so Cook. Eat and Enjoy!!!!! and don't forget to Dance...

Mum's Birthday Part 1: Doi(Curd) Potol(Parwal/Pointed Gourd).

This was the 2nd main-course served with cumin rice and the stuffed bell pepper.

Ingredients:

Potol/Pointed gourd 6-7 pcs.
Sour curd 3 tbsp.
Onion paste 1 tsp.
Ginger paste 1/2 tsp.
Garlic paste of 2 cloves.
Cumin powder 1 tsp.
Coriander powder 1 tsp.
Cashewnut paste 1 tbsp.
Ghee 1 tsp.
Garam masala powder 1/4 tsp.
Whole garam masala.
Turmeric powder 1/4 tsp.
Red chilli powder 1/2 tsp.
Green chilly paste 1/4 tsp.
Salt and sugar to taste.
Mustard oil for frying.
Curry leaves (optional).

Method:

Skin the gourd and slit it length wise slightly and marinade it with salt and turmeric powder.

Pour mustard oil in a skillet,and fry the marinaded gourd.Keep aside in a paper towel.

Reduce the oil in the skillet to just 1 tbsp and add the whole garam masala spices(clove,cinnamon,green cardamom,black pepper) along with curry leaves.

Add onion paste,ginger-garlic paste,and fry it slightly.

In a bowl of 3 tbsp of water add cumin powder,coriander powder,salt,sugar,curd,red chilly powder,green chilly paste,turmeric powder and mix them well into a liquid paste.

Add it to the skillet and let it cook.Then add cashew paste and cook until the oil is released.

Now add the fried gourd and water as required and cover it with the lid.

Let it cook until the gourd has softened.

Reduced the flame and add the garam masala powder and ghee.

Stir it one last time and serve it in a wide bowl.

Tastes good with hot rice or pulao. Enjoy!

Mum's Birthday Part 2: Dahi Vada

In my last post I have put up a main course recipe cooked on the same day..this was served in the evening along with virgin mojito,but unfortunately I forgot to click the photo of the mojito so I couldn't post the recipe but next time when I mix it again I will surely put it up for you guys...So enjoy because two more recipe upcoming..main-course and evening snack one of each...

Ingredients:

1 cup urad dal
1/2 cup besan
salt to taste
red chilly powder 1/2 tsp
black pepper a pinch
turmeric powder 1/4 tsp
sugar to taste
Sour curd 250 gm
Tamarind chutney 1 tbsp
chat masala 1/2 tsp
Sev accordingly.
Pudina chutney 1 tbsp
Roasted cumin powder 1 tsp.
Mint leaves 3-4 spring for garnish.
Sunflower oil for frying
A bowl of chilled water.

Method:

Soak for over 12 hours the dal.Then finely blend it into paste in a mixer.

In a bowl,take the urad dal mix and add besan,salt,sugar,chilly powder,black pepper,turmeric powder,jeera powder and mix them well.

Fry in oil the mixture making small balls.

Now take a bowl full of cold water and drop off the ball to let it soak the water.

Meanwhile prepare the curd mixture by adding sour curd,sugar in a blender until smooth.

Drain the water and take out the balls in a kitchen towel.Then immediately place them in a dish.

Pour over the balls pudina chutney,then the blended curd and over it sev and finish off with tamarind chutney.

Sprinkle red chlli powder,cumin powder,chat masala and the mint leaves.

Serve chilled.

Mum's birthday Part 1:Stuffed Bell Pepper

I personally, love Saturdays as you know the next day is a Sunday and no work and all play but on Sundays there is a boredom atmosphere.Generally,next day you got to go to work and a sad feeling takes over..ha! ha! ha! (too dramatic) But we can't help it we have to get our asses back at work every Monday,so I really don't like Sundays...Saturdays are far better nah...

You can relax with a book or watch films or even party out with friends,weekends are always super good.

But today is special not because its just a random Saturday,instead we celebrated my mother's belated birthday.I know! I know! why 'belated' because my grandmother passed away and for a year we are not to celebrate any occasion..so now you know.

Enough talking,here is the recipe... 

Ingredients:

Bell Pepper 4 pcs. 
Potato,boiled and mashed 1 medium
Paneer (cottage cheese),grated 100 gm
Cashew nuts,coarsely ground 5-6 pcs
Raisins 8-9 pcs
Dry mango powder (amchoor) 1 tsp.
Red chili powder 1 tsp
Cumin powder 1 tsp
Garam masala powder 1 tsp
Fresh coriander leaves,finely chopped a few sprigs
Salt to taste
Oil 1 tbsp
Onion ,chopped 1 medium
Ginger,chopped 1 inch piece
Green chilies,chopped 2
Cheese 1/2 cup.

Method:

Slice off thinly from the tops of the peppers and remove seeds to make them hollow. 

Similarly slice off thinly from the bottom so that it stand steady when placed on a baking tray.

Mix well potato, paneer, cashew nuts, raisins, amchoor, red chili powder, cumin powder, garam masala powder, coriander leaves and salt.Keep aside.

Preheat oven to 225 degrees.

Heat oil in a pan and add onion.Cook till translucent and add ginger and green chilies.

Mix in potato mixture and continue to cook for two minutes.

Divide this mixture evenly into four portions and stuff into the prepared shells.

Sprinkle cheese and place on baking tray.

Bake at 225 degrees for fifteen minutes.

Serve immediately.

For a change,mom enjoyed a free day and my brother and I got the kitchen to ourselves...Cooking for her.Enjoy!

Go Green!

Convincing your little one to eat veggies can be a daunting task.I know because my nephew visited today and explaining the benefits of eating veggies really got to my nerves at one point.But you see,with kids you got to keep your head cool and tell them fun stuff to manipulate them.

And that's what I did.I told him,"You know Hulk,the bigggggggggg green man! the strong man! Now,if you eat this you will just be like him"

"Really Aunty?"

"Yes darling! really!" and voila! finally I convinced him.

So here are the recipes...give your kids and see their reaction.

For Broccoli Korma:

Ingredients:

Broccoli 1 pc cut into florets.
Onion 1 pc boiled and cut.
Ginger-garlic paste 1 tsp.
Coriander powder 1/2 tsp.
Red chili powder 1/2 tsp.
Garam masala 1/2 tsp.
Turmeric powder 1/2 tsp.
Cashew paste 1 1/2 tbsp.
Raisins 1 tbsp.
Coconut milk 1/2 cup.
Cream 1 tsp.
Salt and sugar to taste.
Mustard oil 25 gm.
Ghee 1 tsp.

Method:

Boil water with 1/2 tsp salt and take it off the flame,in it drop the broccoli florets for about 3-4 mins.Drain out the water and marinate it with turmeric powder.

In a skillet,put oil and slightly fry the broccoli florets.Take them out once done and keep aside.

Now in the same skillet,put a little more oil and one by one onions,ginger-garlic paste,coriander powder and red chili powder and let it cook until it releases oil.

Now,add in Cashew paste,raisins,salt,sugar and mix well.

Put the fried florets,coconut milk,cream and add water as required.

Once the broccoli has softened put in the garam masala and ghee and one final stir.

Take it off the flame and serve hot.

For Palak Paratha:

Ingredients:

2 cups whole wheat flour(Atta).
200-250 gm spinach(palak).
2 green chilies,finely chopped.
1/4 tsp carom seeds(ajwain).
2 tsp sunflower oil/ghee.
A pinch of asafoetida(hing).
Salt as required.
Oil/ghee to fry the parathas.

Method:

Rinse and clean the spinach leaves well.

Heat water and boil the leaves for 5-7 mins.

Strain and puree it in a blender.(Keep the stock as well).

In a large bowl mix flour with salt,carom seeds,green chilies and asafoetida.

Now,add the puree and 2 tsp oil/ghee.

Add stock/water as per requirement and knead it into smooth dough.

Make medium size round balls and roll it into small circle.

Now,on a hot tava,cook the parathas till crisp and brown on both sides.

Its healthy and believe me when I say,its tasty too!

Rabri

I think,Bengali's have an extra sweet-tooth and if you come to Kolkata and haven't had rasgulla then there is no point.Tonight,here is a sweet dish recipe and I hope you will love it.  

Ingredients:

Milk 10 kg

1/2 cup Condensed Milk.

Sugar to taste.

10-12 Pistachios (powdered).
3 drops Rose Essence.

Method:

Heat milk in thick bottomed pan and stir gently,letting the malai to form over it.

With a spoon separate the malai and let it set in a round steel plate.Repeat it again and again until you have got a thick layer of malai on the plate.

Now,let it set properly.Cut them in rectangle shape and set aside.

In another pan heat 1/2 cup milk and 1/2 cup condensed milk and stir.

Add sugar as required and the rose essence.

Take it off the flame and drop in the malai and let it soak.

When cooled down ,refrigerate it for 2-3 hours.

Before serving garnish it with powdered pistachios.

Its a slow process but I tell you,the end result is so worth it.Enjoy!

Keema Dahi Vada

Dahi Vada is a popular appetizer for the hot summer days.It is always served chilled.The yogurt,together with the balls,cools the body from the heat and takes care of the protein supply as well.The aromatic herb cilantro,adds to the cool aftertaste.

Truly,its too hot in here (Kolkata),as a friend of mine said, "We were misinformed in school that the season of March-April is called Spring!"...hahaha! really 41 degrees,are you kidding me! anyone would say that,isn't it?

So,to beat the heat I cooked this non-vegetarian dish,I hope you like it. 

Ingredients:

For the balls:

Chicken keema 250 gm
Salt and sugar to taste
Besan 4 tbsp
Cornflour 2 tbsp
Ginger-garlic paste 1 1/2 tsp
Garam masala 1/2 tsp
Black pepper 1 tsp.
Red chili powder 1/2 tsp.
Sunflower oil for deep frying.

For the Sauce:

Semi sour yogurt 100 gm

Tamarind chutney 2 tsp
Sugar to taste
Black salt to taste
Chat masala 1 tsp
Roasted cumin powder a pinch.
Cilantro (Corriander)leaves,bhujia or sev and beresta (fried onions) for garnish.

Method:

Wash the chicken keema well and mix all the ball ingredients together except for oil.

In a skillet,heat oil and fry them into small ball shapes and set aside to cool down.

Now,in another bowl mix the sauce ingredients except for the garnish and with a whisker blend it smoothly.

Then with a toothpick,make 4-5 small holes in each balls and dip them in the sauce.

Cover with a cling sheet and refrigerate for least for 2-3 hours.

After it has cooled,take it out and garnish it with cilantro,bhujia and beresta.If required,you could add a pinch of roasted cumin to top it.

Serve chilled.

See it was easy nah! Enjoy and keep the heat at bay *smiles*

Pumpkin-Prawn Dish

Hello Guys!

I know its been a long time and truly,I have piled up on recipes to write on.But the problem is time,there is no as I would like to call 'my time' when I could sit and relax and write.But never mind,I have got a day off and I plan to utilize it by writing.So,here comes a recipe which is simple and healthy too.Less oil and super easy.

Lately,my mum has gained on a lot of weight and that to in no time.So,the doctor after scolding her advised her to follow a diet,strictly.I could see that sad face when she saw the boiled veggies,for a foodie like my mum and me its really difficult to go on a particular diet routine.But then,there is no harm once in a while to make a change,breaking monotonousness.

There were some prawns in the fridge so,I thought why not make something simple other than just that heavy malai curry,dab chingri or even echor chingri.That's  when I came up with this..

Ingredients:

Small prawns 7-8 pcs.
Pumpkin 500 gm cut into square shape.
Salt to taste.
Green chili 2-3 slit.
Black caraway seed 1/2 tsp.
Green Beans 25 gm cut slantingly.
Potatoes 25 gm cut into small square shape.
Cumin powder 1/2 tsp.
Coriander powder 3/4 tsp.
Turmeric powder 3/4 tsp.
Olive Oil 1 1/2 tbsp(you could use any oil of your choice).
Sugar to taste (optional).

Method:

Wash and blanch beans and potatoes.

Wash,then marinade in little turmeric and salt and lightly fry prawns in a non stick.

Then in a wok pan,add oil and green chili with the black caraway seeds.

Add the pumpkin,beans and potatoes and fry it by covering with a lid,lower the flame to let it soften.

Add salt and sugar accordingly.

Then replace the cover and add prawns,cumin powder,coriander powder and again cover for a while.

When everything is cooked through,take it off the flame.

Serve with steaming hot plain Rice and Dal.

I hope you try it and enjoy it as well like we mother-daughter did...