Tummy Times

Lucknowi Shahi Tukda

2009-04-08T23:23:00.000-07:00

Ingredients

Milk - 3 cups
Rabdi - The consistency should be thick
Bread slices - 15 (I used wheat bread)
Oil to deep fry
Dry fruits to garnish
Sugar - 1 cup

Sugar syrup
1. Take 1 cup sugar and mix it with 2 cups water.
2. Simmer till the sugar is dissolved. Taste to make sure that the sugar syrup is little over sweet. The bread slices need to be fried and soaked in this sugar syrup.

Method

1. Take oil in a pan and heat it for deep frying
2. In the meantime take the bread slices and cut circles from it. You can take any shape you want. Just make sure to cut the hard corners of the slices.

3. Now deep fry each circle so that both sides are evenly browned.

4. Drain the extra oil and immerse the fried slice into the sugar syrup for 1 minute.

5. Remove the slice from the syrup and drain off the extra syrup.

6. Pour a thick layer of rabdi on top of the slice.

7. Perform steps 2 to 6 for all the slices.
8. Put the slices in the oven at 350 Fahrenheit for 10 minutes.
9. Remove from oven and garnish with dry fruits. I also used gajar (carrot) halwa for garnishing.

Holi Special: Rabdi

2009-03-12T18:22:00.000-07:00

Wish you all a very happy holi ....... holi special is Rabdi that I made for a holi potluck party ..... hope you all enjoy it and have a colorful year .....

This is also my entry for "Holi Hai" event hosted by Purva of Purva's Daawat.

Ingredients

Milk - 3 cups
Cottage cheese (paneer) - 200 gms
Condensed milk - 130 gms
Cardamom powder - 1 tbsp
Saffron strands - 7 to 8
Dry fruits - for granishing

Method

1. Take a large pan and boil milk.

2. In the meantime take cottage cheese and grate it.
3. When the milk gets boiled add 1 tbsp cardamom powder and saffron strands. Reduce the heat to medium.

4. Take grated cottage cheese and add it to milk. Mix well. Cottage cheese gives thickness and the texture to the rabdi.
5. Also add condensed milk.
6. Mix all the contents nicely and simmer until you get the desired consistency.

7. Garnish with dry fruits.

Publish Post

Shrimp Capsicum Appetizer

2009-03-04T21:24:00.000-08:00

This is the first time I am making shrimp at home ....... although Siddharth is not a great fan of shrimp but I really like them ...... I am trying my hand at different things ...... this is one of my experiments :) .......... since I was bringing shrimps for the first time I brought frozen semi-cooked shrimps because I was not sure how much will we have and I did not want them to go waste ...... next time I am going to get fresh shrimps ......

Recently we got sambal oelek at home and have been using it in every recipe we can ..... this dish is adapted from Sig's Sambal Shrimp recipe. Thanks Sig for the recipe :)

Ingredients

Shrimp (medium size) - 20 pieces
Onion - 1/4 nos
Sambal Oelek - 2 tbsp
Garlic - 2 cloves
Ginger paste - 1 tsp
Paprika - 1 tsp
Salt - as per taste
Red chilli pwd - 1 tsp (add more for spiciness)
Oil - 1 tbsp
Green capsicum - 1 small
Red capsicum - 1 small

Method

1. Grind all the ingredients except oil and shrimp.

2. Clean and devein shrimp. I used frozen semi-cooked medium size shrimps this time.

3. Marinate shrimp in the ground paste. Keep in the fridge for at least 30 minutes.

4. In the meantime chop capsicum into small pieces.

(The image shows baby onions but I used them for some other dish)

5. Take the shrimps out of the marinate and stir fry them. Keep the left over marinade.

6. Stir fry capsicum along with the marinade. Add salt and red chilli powder as per taste.

(The image shows baby onions but I used them for some other dish)

7. Serve shrimps with stir-fried capsicums

Spring Rolls

2009-02-10T21:25:00.000-08:00

There is so much work to do .... we are shifting our apartment so packing is in full swing ... the whole house is in a mess but I can't help it .. half things are packed and half are not .......

anyways .... in between this whole mess I just wanted to make something different over the weekend ....... in fact last to last weekend we had gone to P. F. Chang's China Bistro and had spring rolls ...... since then both of us felt like having them again ....... so I decided to make them at home .... in fact I made a healthier version that was baked instead of deep fried .......

I am dedicating this dish to my husband Siddharth :) and sending it to Just For You event hosted by Alka of Sindhi Rasio .

Vegetarian Filling

Refer to the Vegetable Pot Stickers post
Spring roll sheets

Method

1. Defrost frozen spring roll wrappers. Cover them with damp cloth so that they do not dry out.
2. Take one sheet of spring roll wrapper and place a spoonful of the filling in the center of the wrapper.
3. Fold the side edges. You can use flour and water paste or egg to seal the edges.
4. Now turn the bottom edge over to cover the filling.
5. Roll up the wrapper almost to the top and then seal the edge (using flour and water paste or egg)
6. You can either deep-fry the spring rolls or bake them in the oven. I greased a baking sheet and placed the filled spring rolls and baked them at 350F for 20-25 minutes or until they were golden brown.
7. Serve hot with chilli sauce.

Tips

1. You have to be careful while separating the sheets since they are fragile.
2. Applying egg mixture to the spring roll surface makes them get very good brown color. I used this while making the spring rolls. You can omit this step if you want pure vegetarian spring rolls.

Malaysian Chicken Curry

2009-01-20T21:12:00.000-08:00

How many of you are a fan of “Roti Canai/ Roti Parata/ Roti porotta” Malaysian dish? I am sure all the people who have had it will agree that it tastes heavenly ……. And those of you who have not yet had it …. please go and try it …… I had “Roti Canai” for the first time when I came to US ……… the roti is a thin version of the Malabar/Mughlai parathas we have in India …….

I have been 50% successful in making this dish …. 50% because I can make the curry but I have not yet been successful in making good flaky and tasty roti ( Malabar parathas) at home …… the curry tastes good with steamed rice as well ……… main taste of the curry comes from the Malaysian curry powder and coconut milk ……. I bought the curry powder from an Asian grocery store ……. I have added chicken to enhance the flavor and we have it as a main course dish instead of an appetizer ……

This curry is very easy to make and does not require much time at all …… the original recipe requires little more oil but I wanted to make a healthier version so I reduced the oil quantity ……..

Ingredients

Onion - 1/2 nos
Malaysian curry pwd - 2.5 tbsps
Red chilli pwd - 1 tsp (add more for spiciness)
Coconut milk - 200ml
Chicken - 250 gms
Oil - 1 tbsp + 1 tsp
Onion garlic paste - 1 tsp

Method

1. Slice onions and cut chicken into cubes.

2. Heat 1 tbsp oil in a pan. Fry onions till they become translucent and little brown.

3. Grind the onions into a paste.

4. Now add the onion paste and ginger garlic paste and fry.

5. Fry for a minute.

6. In the meantime make a paste of Malaysian curry powder and red chilli powder with water.

7. Add this mixture to the pan.

8. Reduce heat to low and stir-fry until oil starts to separate out.

9. Add the chicken pieces and increase the heat to medium. Coat the chicken with the curry paste and cook for a little while.

10. Add coconut milk and salt.

11. Bring the curry to a boil. Reduce heat and simmer until chicken is cooked.

12. Server hot with Malaysian paratha or steamed rice.

Fruit Passion

2009-01-18T22:38:00.001-08:00

Siddharth had gone for hiking to the beautiful Mission Peak trail on Sunday morning. Generally our Sunday starts very late. Both of us get up late and end up having brunch most of the time. This was one of those rare days when we got up at 7 AM. Since I was in a lazy mood I stayed back at home :D ........ for all hiking lovers here is the link to the Mission Peak trail ...... Here are some pics from the top of peak.

I knew Siddharth is going to be back sometime around noon .... since I was feeling guilty that I stayed at home I decided to make a refreshing juice for him ........ I had oranges, grapes and frozen raspberries at home ....... A refreshing juice after a tiring hike always feels good ...... The juice was really tasty and flavorful .... and the color was very beautiful as well ......

Ingredients

1 cup grapes

2 oranges

1/2 cup raspberries (I used frozen)

Method
1. Peel the oranges and remove the seeds.
2. Blend oranges, raspberries and grapes.
3. Pass through a strainer (try not to use a very fine strainer so that you do not lose all the fiber). You can omit this step if you want.
4. Cool in the refrigerator.
5. Garnish with the grapes and strawberry. Serve cold

Vegetable Stir-fried Noodles

2009-01-16T22:02:00.000-08:00

This is also my entry for Sunday snack Hot n Spicy hosted by Pallavi of All things yummy.

I recently made stir-fried noodles at home and this is the first time it has been approved by my husband. I know I always rate my dishes based on Siddharth's feedback .... but that is the most important part and moreover this blog is because of him ...... I have had a lot of disasters while I was new to cooking ... and poor Siddharth had to bear the brunt of those disasters ... but his true feedback and suggestions have helped me a lot ...... it is because of him that I realized my passion for cooking ....... I am sure he will tell me to remove this paragraph once he reads the post :)

Lets get back to the dish now :P ....... I have made plenty of attempts to make indo-chinese hakka noodles but have never managed to get the Indian restaurant taste. The recipe I am posting is not of hakka noodles but of stir-fried noodles. This is my own version and it tastes yummy. You may want to adjust the sauce quantities as per your taste. Mine was more on the spicy side with little extra soya flavor.

Both of us get bored having the same cuisine for 2-3 days. I had been yearning for indo-chinese food .... more specifically noodles/chowmein ...... I tried my hand again in making stir-fried noodles hoping that this time they would come out well. Luckily they turned out good. Since then I have tried this recipe thrice and have liked it all the time.

I would recommend preparing this fresh and having it soon because the crunchiness of the vegetables is important. Else the vegetables become soggy and do not taste good. Also, the sauces dry up and the taste is not as good as the freshly made version.

Ingredients

Green capsicum - 1 small

Red capsicum - 1 small

Shredded cabbage - 1 cup

Chopped beans - 1/4 cup

Julienne carrot - 1/4 cup

Sprint onion - 2 stalks

Slit green chillies - 2

Garlic cloves - 4

Vinegar - 1/2 to 1 tbsp

Soya sauce - 1 to 2 tbsp

White pepper powder - 1/2 tsp

Thai hot & sweet sauce - 2 to 3 tbsp (add less if you want less spicy)

Boiled noodles - 1 cup (cook noodles as per packet instructions)

Note: You may want to adjust the sauce quantities as per your taste.

Method

1. Cut green and red capsicum into cubes, julienne carrot, finely chop garlic cloves, slit green chillies, shred cabbage and chop spring onions. Also mix 1 tbsp cornflour with soya sauce and keep aside.

2. Take a wok and add 2 tbsp oil. Let the oil become hot.

3. Add chopped garlic to the oil.

4. Fry garlic till it becomes little brown.

5. Add chopped green and red capsicum. Slit green chillies, julienne carrot and capsicum to the wok and fry for 1 minute.

6. Now add shredded cabbage and fry for another 1 minute.

7. Add soya sauce and corn flour mixture. Add salt and white pepper. Mix well.

8. Now add thai hot sauce, vinegar and mix well.

9. Add boiled noodles and mix well.

10. Stir-fry for 1-2 minutes and adjust seasoning as per your taste. Add spring onions.
11. Server hot.

Makeover

2009-01-02T15:18:00.000-08:00

Hi all,

I am working on giving a new makeover to the blog .... please bear with me if few things look out of place or do not work :)

Tandoori-style Gobi (Spiced Cauliflower)

2009-01-01T01:01:00.000-08:00

Happy New Year to everybody :)

This time I am posting one of the very first recipes I learned from my mother-in-law to make for a dinner party. That time I was very new to cooking and my mother-in-law was telling me this recipe over voice chat. I had never seen her cooking it and had only tasted it ......... but Ma knows the art to very nicely explain the whole recipe as if she is standing besides you and guiding you while you are cooking the dish .........

I am a fan of this dish and make it often for parties ........ there are actually two versions of it ..... one of them is healthier compared to the other ...... most of you will agree with me that anything fried tastes really good ... so the less healthier version of the recipe requires deep frying and tastes better than the healthier version that uses microwaving .....

I recently decided to make this dish for a potluck party hosted at my husband's office ....... I decided to make Tandoori style cauliflower ... now the dilemma was whether I should make the healthier or the less healthier version ....... I kept on weighing both the options ....... alas in the end fried version won ..... my weakness for fried food and the better taste made me lose in front of the less healthier version ........

I would recommend that if you make this for usual dinner then use the microwave version .... it tastes almost as good as the fried version ...... OK ... now I guess we should jump to the recipe .... I have tried to capture each and every single step so that it is easier for you all to make it ......

Ingredients

Cauliflower - 1 medium sized
Onion - 1/2 nos
Thick Tomato paste - 4 tbsp (tomato paste is thicker than puree)
Chilli powder - 1 tbsp (add more for spiciness)
Coriander powder - 2 tbsp
Ginger grated - 1 tbsp
Cumin seeds - 1 tsp
Salt - as per taste
Oil - 1 tbsp + for deep frying
Shredded cabbage - for garnishing

Option I - Frying

1. Take cauliflower and remove the surrounding thick, green leaves.
2. Now remove the stalk such that 0.25" thick base stalk remains. The stalk should be thick enough to hold the whole cauliflower together while it cooks.
3. Wash the cauliflower and drain water and let it dry before frying. Remember that cauliflower has to be almost cooked. Do not overcook otherwise the cauliflower will become soft and break. It will cook further in the masala and in the oven.

4. Now take oil in a utensil to deep-fry the whole cauliflower. You can substitute this step with microwaving the cauliflower with very little water.

5. Let the oil become hot.
6. Now carefully put the cauliflower (with the base down) in the oil.

7. Let the bottom fry for 4-5 minutes or more till it becomes slightly brown.
8. Now turn the cauliflower upside down and let the top part fry till it becomes brown.

9. Now turn again and fry the base for another 4-5 minutes. You need to fry the base for a longer time so that the stalk becomes little soft.

10. Repeat steps 7-9 until cauliflower is almost cooked and brown.

11. Drain the oil from cauliflower and put it on an absorbent paper.

Option II - Microwave

Method

1. Take 1/2 nos medium onion and finely chop it.
2. Take 1 tbsp oil in a pan and let it heat. Add 1 tsp cumin seeds and fry.
3. Add the chopped onions and let them fry.

4. Now add 4 tbsp tomato paste with some water.

5. Let the tomato fry until oil start separating.

6. Add 1 tbsp freshly grated ginger.
7. Add salt as per taste, 1 tbsp red chilli powder and 2 tbsps coriander power.
8. Let the spices mix and fry well.
9. Now check seasoning as per your taste. Remember that the taste should be little strong compared to a normal dish because it has to be coated to the cauliflower and spice it up.
10. Now add water to get a consistency between thick to thin curry.

11. Add the fried cauliflower with the base down.

12. Take the curry and start coating the complete cauliflower. Try inserting the curry between the gaps in the florets as much as you can without breaking them.

13. Let it cook for a few minutes.
14. Turn the cauliflower carefully so that it does not break.
15. Not put curry through the gaps so that it covers all the cauliflower.
16. Cook for 2-3 minutes.
17. Turn back.
18. Coat the left over mixture all over and cook for 2-3 minutes.

20. Now to give the final touch transfer the cauliflower to an oven dish.

21. Preheat over at 350 degrees Fahrenheit.
22. Place the cauliflower and bake until it is cooked and the crush on the top become like a crust. Be careful not to burn it.

23. Garnish with shredded cabbage and serve.

Chicken Fajita

2008-12-09T00:56:00.000-08:00

Here goes the chicken fajita that I made recently ........ both me and my husband are a big fan of fajita's ....... whenever we go to a Mexican restaurant we always order fajita for ourselves ....... I have been always wanting to make them but never got a chance to try a recipe .... although these fajita's may not taste like authentic Mexican fajita's but they taste really good ........ we liked it so much that we made it again the next day ...... I look forward to your comments and feedback ....

Ingredients

Chicken breast - 1
Soya sauce - 2 tbsp
Lime juice - 2 tbsp
Lime zest - 1 tsp
Paprika - 1 tsp
Chilli powder - 1/2 tbsp (add more for spiciness)
Garlic powder - 2 tbsp
Sugar - 2 tsp
Salt - to taste
Oil - 1 tsp + 1 tbsp + 1 tbsp
Onion - 1/4 cup
Green capsicum - 1 nos
Red capsicum - 1 nos

Method
1. Cut chicken into strips.
2. Combine 1 tbsp lime juice, 1 tsp paprika, 1/2 tbsp red chilli powder, 1 tsp oil, 1 tbsp garlic powder, 1 tbsp soya sauce and 2 tsp sugar.
3. Rub this mixture onto the chicken strips and let them marinate for minimum 1 hour and maximum overnight.

4. Combine 1 tbsp soya sauce, 1 tbsp lime juice and salt and set aside.
5. Take a pan and add 1 tbsp oil to it. Let the oil become hot.

6. Add the marinated chicken strips and fry them until they are cooked and little burnt on the surface.

7. Adjust seasoning (with salt, garlic powder, lime juice, chilli powder and soya sauce) as per your taste.
8. Cut onions, green capsicum and red capsicum into strips.

9. Put 1 tbsp oil in a pan and stir-fry the vegetables for 3-4 minutes on high heat.

10. Add 1 tbsp garlic powder and salt as per taste.

11. Take a sizzler plate and spray some oil onto it.
12. Heat the sizzler plate.
13. Spread the vegetables to the plate and spread the chicken strips on top of the veggies.
14. Pour the mixture of soya sauce, lime juice and salt over the sizzler to generate fumes.

15. Serve immediately before the fumes die out. You can serve with salsa, tortilla and guacamole.

Crunchy Spicy green beans

2008-11-30T21:51:00.000-08:00

I have been surfing different blogs to find healthy recipes ...... the reason for this exercise is that my husband has started dieting and really wants to reach his target weight by end of this year ....... but he still wants new dishes ......... with a condition that it has to be healthy and tasty as well .......

so now I have been crazily browsing the Internet to get something that is tasty and healthy ...... I came across Sig's blog that had this delicious recipe of Sweet and Spicy Green Bean appetizer ........ the dish looked really healthy, moreover it was the picture that caught my attention ....... I knew this recipe will be my savior ....... Thanks a lot Sig :)

I added a few variations to the recipe ...... along with almonds I also added walnuts and instead of using honey I used sweet and spicy thai hot sauce ....... I recommend adjusting the sauce proportion as per your taste ....

Ingredients

French beans - 500 gms
Crushed almonds - 1 tbsp
Crushed walnuts - 1 tbsp
Soya sauce - 3 tbsp
Sweet hot thai sauce - 2 tbsp
Vinegar - 1/2 tbsp
Chilli flakes - 2 tbsps (put less of you want less spicy)
Salt - to taste
Oil - 1 tbsp
Chopped onion - 1/4 cup
Garlic cloves - 5

Method
1. Trim the ends of the beans and if they are long then cut them into two halves.

2. Add 2 tbsp water and salt to the beans and microwave them for 4-5 minutes. You can microwave up to the desired softness you want. I prefer to have them little crunchy.
3. Chop garlic and onions.

4. Add 1 tbsp oil to a wok and let it heat.

5. Add chopped garlic and fry till it becomes little brown.

6. Add chopped onions and cook for 1-2 minutes.

7. Add 3 tbsp soya sauce, 2 tbsp hot sauce, 1/2 tbsp vinegar, red chilli flakes, 1tbsp crushed almonds and 1 tbsp crushed walnuts. Mix well.

8. Add steamed beans and mix well with the sauce.

9. Cook till the beans are hot. Adjust seasoning as per your taste and serve hot :)

Spicy Chicken Fry (South-Indian Style)

2008-11-21T21:33:00.000-08:00

I finally got a chance to make a new dish and then take photographs as well. Hope you all enjoy this recipe. Will eagerly wait for your comments.

Ingredients

Boneless chicken - 500 gms
Onion - 1 1/2 nos
Red chilli powder - 2 tsp (Add more for spiciness)
Curry powder - 2 tbsp
Spice mix - 1 tbsp
Curry leaves - 1 bunch
Tamarind pulp - 2 tbsp (Add more to make it tangy)
Salt - As per taste
Coriander seeds - 3 tbsp
Channa dal- 1 tbsp
Dry red chillies - 3/4 tbsp
Grated coconut - 2 tbsp
Oil - 2 tbsp

Spice mix
1. Roast coriander powder, red chillies and chana dal.
2. Separately roast grated coconut to a golden brown color.
3. Place the spices in the blender and coarsely blend.

p.s. - the quantity of the ingredients specified gives more than what is required by the recipe.

Method
1. Cut chicken into small pieces.

2. Slice onions and fry them in 1 tbsp oil till they are brown.
3. Take half of the fried onions and grind them into a smooth paste.

4. Add 1 tsp oil to a pan and let it heat.
5. Now add the remaining sliced onions.

6. Add the ground mixture to rest of the fried onions in the pan.

7. Now add 2 tbsp of spice mix, 2 tbsp curry powder and curry leaves.

8. Mix the spices and cook for a little while.
9. Add chicken and mix with the paste.

7. Stir for a little while.
8. Now add tamarind paste, water and salt.

9. Let it cook till the water is almost soaked.
10. Adjust seasoning.
11. Garnish with onions rings and coriander.

Hari-Bhari Machli (Green Fish Kababs)

2008-08-20T21:30:00.000-07:00

I never knew cooking will become my passion and I will be addicted to it so badly ........ cooking is something that I do for relaxation as well as enjoyment ............. here comes another recipe that I learnt a little while back ..........

This is first time I have made fish and it turned out to be really good ..... moreover it was the recipe that convinced me that it won't turn out to be a disaster in any way ......... this requires some effort (if you plan to make everything from scratch) but if you get things from the store for the marination then it is very easy ......... I also like this dish because if its color ... its green color looks very appealing and it seems as if you are getting attracted towards the dish :) ......... ENJOY!!!

Ingredients

Boneless Fish - 200 gms
Yellow chilli powder - 1/2 tsp (Add more for spiciness)
Garam Masala - 2/3 tsp
Lime juice - 2 tsps (add less if you do not want it to be very tangy)
Salt - As per taste
Green paste - 4 tsps

For Green Paste: (this should be thick)

Coriander (dhaniya) paste - 4 tbsps
Green chilli paste - 1 tsp (add more for spiciness)
Mint leaves (pudina) paste - 2 tbsps
Salt - As per taste

Curry

1. Cut the fish into cubes of 1.25"

2. Wipe with paper tissue to remove extra moisture
3. Mix salt, yellow chilli powder (deghi mirch), garam masala and lime juice.

4. Take fish pieces and rub the mixture into them.

5. Mix all the ingredients of the green paste.

6. After 10-15 minutes add the green paste to the fish pieces and let it marinate for 1-2 hours.

7. Put the pieces in a skewer and rub the left over marinate to the pieces.

8. Grill for 8-10 munutes.
9. Serve hot. No sauce/chutney is required with this dish because the green paste makes it spicy and tangy.

Kadai Paneer

2008-08-11T11:21:00.000-07:00

Kadai paneer is a scrumptious dish that is made from paneer (cottage cheese) and capsicum. This dish is my all time favorite and whenever we go to an Indian restaurant I always order this. I have been trying different versions of this recipe to get the taste near to restaurants. Finally I landed up with a recipe that tastes almost like the restaurant Kadai Paneer. Hope you all enjoy it. Your comments are always welcome.

This is also my entry for the wonderful Herb Mania - Fenugreek event.

Ingredients

Cumin seeds (Jeera) - 1 tsp
Ginger garlic paste (Adrak laisun paste) - 1 tbsp
Tomatoes - 2
Red chilli powder (lal mirch) - 1 tbsp
Turmeric (haldi) - 1/2 tsp
Cottage cheese (Paneer) - 12 cubes
Capsicum - 1 medium sized
Salt - As per taste
Oil - 2 tbsp
Coriander seeds (dhaniya seeds) - 1 1/2 tbsps
Dried red chillies - 2
Dried fenugreek leaves (kasoori methi) - 1/2 tsp
Coariader leaves - for garnishing

Curry

1. Take coriander seeds and dried red chillies. Ground them coarsely.

2. Now take 2 tbsp oil in a pan and let it become hot.

3. Add coarsely ground coriander seeds and dried red chillies and fry them.

4. Add ginger garlic paste and roast it for a minute on medium heat.

5. Now add finely chopped tomatoes, turmeric, red chilli powder and salt.

6. Let the tomatoes get cooked and the oil starts separating.

7. Add water to adjust consistency. Add salt, kasoori methi (dried fenugreek leaves) and boil for 2 minutes.

8. Adjust seasoning as per taste.

Roasting

1. Cut paneer (cottage cheese) and capsicum into cubes.

2. Fry paneer cubes. I did not want to fry it so I took 1 tbsp oil in a non-stick pan and roasted paneer.

2. Similarly fry capsicum. I used both green and red capsicum for color.

Method

1. Now mix the curry, paneer and capsicum and cook for 1 minute.

2. Pour into a kadai and garnish with coriander.

Gajar Matar (Carrot & Peas)

2008-07-23T16:30:00.000-07:00

Last weekend we had gone to Yellow Stone National Park with my in-laws. All of us really enjoyed the trip. The vivid colors of geysers, different landscapes, beautiful lakes and wild flowers were mesmerizing. We came back after a tiring trip of 4 days and were missing home food. I was telling my mother-in-law about the gajar matar recipe I saw at Taste Buds. She made the same dish but with less ingredients and it tasted yummy. The recipe is very easy and does not require much work. This is going to be a savior for me whenever I am tired and do not want to cook elaborate dishes.

This is my entry for Nupur’s Less is More MBP event. MBP was started by Coffee to give credit to fellow food blogger’s efforts.

Not counting the tempering ingredients (Cumin, Carom seeds and coriander seeds) this recipe needs 5 ingredients.

Ingredients

Gajar (Carrots) chopped - 3 cups
Frozen Peas - 1 cup
Roasted Cumin (Jeera) - 2 tsps
Roasted Coriander seeds (dhaniya seeds) - 2 tsps
Carom seeds (Ajwain) - 2 tsps
Dried Fenugreek Leaves (kasuri methi) - 2 tsps
Tomato puree - 2 tbsps
Ginger chopped - 1 tbsp
Salt - As per taste
Red chilli powder - As per taste

Method
1. Add 2 tbsp oil and heat it.

2. Add chopped carrots and roast them till the water has dried out.

3. Now add peas and mix well. Roast again till water is dry.

4. Now add cumin seeds, coriander seeds, carom seeds, salt, red chilli powder and puree.

5. Add ginger and mix well.

6. Transfer into a microwave dish and cook for 5-7 minutes.
7. Serve hot with parathas and enjoy this nutritious and tasty dish.

Tropical Icerberg for Click

2008-07-16T17:52:00.000-07:00

This is my entry for CLICK: July 2008. (Coffee and Tea). You can find the recipe of this refreshing and mouth watering cold coffee here.

Shahi Kulfi

2008-07-08T23:39:00.000-07:00

Finally .... after a long wait I was able to take pictures and post kulfi recipe ..... I learnt this from my mother-in-law ......... this kulfi tastes like restaurant kulfi .... and is mouth watering ......... I no longer miss India for Kulfi now :) ...... My mother-in-law brought kulfi moulds for me :) but they are not mandatory. You can pour into your own pan that can be covered and can cut into any shape of your choice.

This is also my entry for Cool Deserts blog event.

Ingredients

Milk - 4 cups
Condensed milk - 8-9 tbsps
Mawa/Khoya (Dried Whole Milk/Thickened Milk) - 150 grams
Cardamom powder - 2 tsp
Saffron soaked in milk - 15-20 strands
Cornflour - 1 tbsp
Rooafzah - For garnishing
Dry Fruits (Cashew, Almonds, Pistachios) - For Garnishing
Kulfi moulds/ any covered pan

Method

1. Take 4 cups of milk in a pan and boil it. Let it simmer for 5-10 mins.

2. Now add 2 tsps of cardamom powder and mix well.
3. Add crumbled khoya and condensed milk and mix. Let the mixture simmer for 5 mins or until mawa/khoya (Dried Whole Milk/Thickened Milk) completely dissolves. Add saffron strands soaked in milk and simmer for 2 mins.

4. Simmer for 5-10 mins. If the mixture in not thick then add 1 tbsp cornflour mixed with water. You may need to add more cornflour for thickness.

5. Remove from gas once the mixture is slightly less thick than the required consistency. The mixture thickens once it cools.
6. Once the mixture is cool blend it in a mixer.

7. Pour into kulfi moulds and freeze.

8. Garnish with Falooda, Rooafzah/ Rose Water and Dry fruits.

Tip

Once kulfi mixture is ready take little amount in a bowl and freeze to see whether kulfi has ice-crystals. If it has ice-crystals then add more condensed milk. Ice-crystals come when the thickness of the milk is less. Either add condensed milk or Mawa/Khoya (Dried Whole Milk/Thickened Milk) for thickness.

Rate this recipe

Spicy Stuffed Mushroom Kababs

2008-06-21T16:52:00.000-07:00

Meena of Hooked on Heat started a book club event where everybody sends a recipe inspired by the story or the characters of a book. I really liked the concept because I believe what you cook depends on the inspiration you get. For the month of June the book was A Thousand Splendid Suns, by Khaled Housseini.

The recipe I picked up was Spicy Stuffed Mushroom Kababs. I saw this recipe at a cookery show called Kabab corner. I could relate the characters and story in the novel with this dish because of two reasons. One, the spiciness of the dish depicts the anger I felt while reading about the sufferings of Mariam and Laila. Second, the mushrooms are skewered in pairs portraying the bond between them (Mariam and Laila).

Here goes the recipe :-

Ingredients

For mushroom stuffing

Mushrooms - 200 grams
Parmesan cheese - 6 tsps
Salt - As per taste (I added 1/2 tsp)
Green chillies finely chopped - 1 tsp
Coriander finely chopped - 1 tsp
Cornflour - 2 tsps

For marinade

Hung curd - 10 tsps
Salt - As per taste (I added 1 tsp)
Red chilli paste - 1 1/2 - 2 tsps (add more for spiciness and red color)
Garam masala - 2 tsps
Dried fenugreek leaves or powder (kasuri methi) - 2 tsps
Ginger garlic paste - 1 tsp
Mustard oil - 3 tsps
Chickpea flour - 4 tsps
Lime juice - 1 tsp (optional)

For kababs

Skewers - 3-4
Green capsicum - 1/2 nos
Red capsicum - 1/2 nos
Onions - 1/2 nos
Salt - As per taste
Red chilli powder - 1 tsp
Oil - 1 tbsp

Boiling mushrooms
1. Take 200 grams mushroom and clean them.

Quantity in the picture is different from what is listed in the recipe

2. Remove the stems of the mushrooms.
3. Boil water in a pan and add few drops of lime juice. Lime juice is added so that mushrooms do not become dark while boiling.

4. Boil the mushrooms for 4-5 minutes. You need to par-boil them and not completely cook them.

Quantity in the picture is different from what is listed in the recipe

5. Remove from water and put on an absorbent sheet with the caps facing down so that extra water gets drained out.

Quantity in the picture is different from what is listed in the recipe

Stuffing mushrooms
1. Finely chop coriander (1a), green chillies (1b) and grate processed cheese (1c).

Quantity in the picture is different from what is listed in the recipe

2. Take 2 tsps chopped coriander (1a), 1 tsp chopped green chillies (1b), 6 tsps processed cheese (1c), 2 tsps corn flour (1d) and salt as per taste ( I added 1/2 tsp). Mix well.

4. Stuff the mushroom caps with the mixture.

Marination

1. Take hung curd 5 tsp (2a), 2 tsps dried fenugreek leaves (2b), 1 tsp ginger-gralic paste (2c), 3 tsps mustard oil (2d), 4 tsps chickpea flour (2e), salt as per taste and 2 tsps garam masala powder (missing from the picture). Mix them. Add 1 1/2 - 2 tsps red chilli paste (2f). Add lime juice (2g) if you want the kababs to be tangy as well.

2. Carefully dip the stuffed mushrooms in this marinate and place them with the bottoms facing up. Do not cover the mushrooms completely in the marinate because then the stuffing can come out.

3. Marinate for 1-2 hours.

Method
1. take 1/2 green capsicum, 1/2 red capsicum and 1 onion. Cut capsicum and onion into big pieces.

2. Put 1 tbsp oil on a pan and stir-fry them for 3-4 minutes on high heat.

3. remove from gas and mix salt and red chilli powder.

4. Now skewer some red capsicum , green capsicum and onion pieces onto a skewer. Take two marinated stuffed mushrooms and join their bottoms. Skewer both these pieces together. (Joining the bottoms of two mushrooms will make sure that the stuffing will not drop out while cooking).

5. Repeat the above step to skewer all the vegetables and mushrooms.

6. Brush the leftover marinade onto the mushrooms and vegetables.

7. Barbecue for 5-6 minutes on both side or until it is cooked.
8. Serve hot with coriander and mint chutney.

Jal Jeera / Pani Puri

2008-06-18T14:51:00.000-07:00

I am missing Indian chaat and want to go to Sharma chaat house (Lucknow) or Atul chaat bhandar (Delhi) in India ...... but sadly that is not possible because we stay in the US ......... I have not yet found a good place in the bay area that serves chaat close to what we get in India ...... Seeing my craving for chaat my husband also started to miss it :) (its contagious) ...... so I took the chance to make Jal Jeera ........ It turned out to be really tasty .... I am not self-praising myself ..... I can say that because my husband liked it and trust me it is very difficult to please him when it comes to food ..... he is my best critic ........

This is also going to be my entry for Jihva For Tamarind. When I read that Jihva For Ingredients blog event has tamarind as its theme my mouth started watering even more. I knew Jal jeera will be perfect for this event.

Ingredients

Mint (Pudina) paste - 1 tbsp
Coriander (Dhaniya) paste - 1/4 tbsp
Tamarind (Imli) pulp - 1 tbsp
Black salt (Kala namak) - 1 tsp (add more as per taste)
Red chilli powder (Lal mirch) - 1/2 tsp (add more for spiciness)
Cumin (Jeera) powder - 1 1/2 tbsp
Lime juice - 2 1/2 - 3 tbsp
Water - 1 1/4 cups

Method

1. Take 1 tbsp mint paste, 1/4 tbsp coriander paste, tamarind pulp 1 tbsp, black salt 1 tsp, red chilli powder 1/2 tsp, cumin powder 1 1/2 tbsps and lime juice 2 1/2-3 tbsps.

I forgot to keep lime juice in the picture. The quantities in the image are different from what is required for the dish.

2. Mix all the ingredients well.

3. Now add 1 1/4 cup water and mix well. Adjust seasoning as per your taste.
4. Jal jeera is ready.

Serve as Jal Jeera
1. Chill Jal Jeera.
2. Pour in a glass and garnish with a slice of lime, a sprig of mint leaves and boondi.

Serve as Pani Puri
1. Take 1 boiled potato and mash it.
2. Mix salt and red chilli powder.
3. Stuff potatoes in the "pani-puri" puris.
4. Serve with Jal Jeera.

Italian-Indian Fusion Sizzler

2008-06-13T17:47:00.000-07:00

Since the time I saw the sizzler prepared by my sister-in-law (Sonali) I have been dying to make sizzlers. You can checkout her site. Inspired by her sizzler dishes I thought of making sizzler from a recipe I found at famous chef Tarla Dalal's site. I liked the concept and the sizzler looked yummy ....... The picture was tempting and I thought of making my own version of Italian sizzler giving it an Indian touch as well ..... Its always nice to put your own touch to a recipe instead of just completely following somebody else's steps ..... this helps you relate to the dish and makes it feel your own :) ... I got the recipe of Peas cutlet from my mom ....

Ingredients

For Mushroom Pasta

Pasta - 1 1/2 cups (I used shell pasta)
Oil - 2 tbsps
Onion - 1/2 cup
Mushroom - 1 1/2 cups
Garlic - 4 cloves
Salt - As per taste
Freshly ground pepper - 1/2 tsp
Parmesan cheese - 4-5 tbsps
Cream - 2-3 tbsps
Flour - 1 tbsp (all purpose flour, also called Maida)

For Peas cutlet

Peas - 1 cup
Boiled Potato - 1 nos
Green Chillies chopped - 1 nos
Cumin Powder - 1 tbsp
Garam Masala - 1 tbsp
Salt - As per taste
Red Chilli Powder - 1/2 tsp (add more for spiciness)
Cornflour - 3 tbsps
Oil - for shallow frying or deep frying
Lime Juice - 1-2 tbsp (optional)

For stir-fried vegetables

Red Capsicum sliced - 1/2 nos
Green Capsicum sliced - 1/2 nos
Onions sliced - 1/2 nos
Salt - As per taste
Oil - 2 tbsps

Pasta
1. Cook pasta according to package directions. Drain and set aside until needed.

Sauce
1. Cut 1/2 cup sliced onions, 1 1/2 cup sliced mushrooms and sliced 4 cloves of garlic.

2. Take a pan and add 2 tbsp oil and add onions. Fry them for 2 minutes.

3. Now add sliced mushrooms.

4. Saute till they are brown.

5. Now add 1 tbsp flour and brown it a little bit.

6. Once the flour is brown add salt and water and let it simmer till the sauce thickens.

7. Add freshly ground pepper and cream and bring it to a boil. I did not have cream so I added milk and cornflour later on to thicken it.

8. Add Parmesan cheese and mix well. Let the cheese melt.

9. Adjust seasoning.
10. Just before serving mix pasta with sauce. Coat the pasta with the sauce nicely.

Peas Cutlet

1. Take 1 cup peas. Peas can either be fresh or frozen. Boil peas in very less water. I used frozen peas and put the peas in a microwave dish without any water. Covered the dish and microwaved for 4 minutes.

2. Mash boiled peas.

3. Add grated boiled potato, cumin powder, garam masala, chopped green chillies, cornflour and lime juice. Adjust seasoning as per your taste.

4. Make medium sized cutlets out of the mixture.

5. Put oil in a pan and shallow fry the cutlets. you can deep fry them as well.

Stir-fried Vegetables

1. Slice capsicums and onion.

2. Add oil in a pan and after it becomes hot add sliced capsicum and onion. Mix well and let it fry for two minutes. Add salt and red chilli powder as per your taste.

Sizzler
1. Heast sizzler plate on gas till it is hot. Add 1 tsp oil to the sizzler plate and spread it all over (this will prevent the vegetables and pasta from sticking to the plate).
2. Once the plate is hot put mushroom pasta on one side of the plate and sprinkle some shredded cheese on top of it. On the other side add sauted vegetables and peas cutlets. Sprinkle mixture of water and oil on the sizzler plate to generate sizzles and server immediately.

Pav Bhaji

2008-06-10T21:28:00.000-07:00

Pav Bhaji is a fast food that is healthy and very famous amongst Indians ...... My family loves this dish and it is very easy to make as well .... whenever I get up late on the weekends :P and do not have much time to prepare an elaborate lunch Pav bhaji comes to my rescue ..... We often have it for brunch on the weekend :) ...... This is our all time favorite.

Ingredients

Oil - 2 tbsp
Potatoes - 2 nos
Cauliflower florets - 3 cups
Carrots chopped - 1/2 cup
Capsicum medium sized chopped - 1 cup
Onions chopped - 1 cup
Tomato Paste - 5-6 tbsps (equivalent to puree of 4-5 tomatoes)
Ginger chopped - 2tbsp
Pav Bhaji Masala- 2-3 tsp (add more for spiciness) You can easily get this in any Indian store. I used MDH Pav Bhaji Masala.
Red Chilli Powder - 1/2 tsp (add more if you want it hot)
Salt - As per taste
Coriander chopped - for garnishing
Pav - 1 packet (6 pieces) Pav bread can be easily found in any Indian store else it can be replaced with burger buns or any other bread that is soft.

Method
1. Roughly chop cauliflower, carrot, capsicum and potatoes.

2. Take all the vegetables and cook them in little water (do not use lot of water because we want the vegetables to have very less water once they are completely cooked and mushy) till the vegetables are completely cooked. I cooked the vegetables in a pressure cooker. Add vegetables and 1/2 cup water in the pressure cooker. Switch off the gas after one whistle. Let it cool naturally.

3. Now mash the cooked vegetables along with the left over water into a thick paste.

4. Chop onions.

5. Take a pan and add 2 tbsp oil to it. Once oil is hot add chopped onions and let them cook till they become translucent.

6. Now add 5-6 tbsps tomato paste.

7. After 2 minutes add chopped ginger.
7. Cover and let the tomatoes get cooked (that is they start leaving oil).
8. Now add 1/2 tsp chilli powder, salt and 2-3 tbsp pav bhaji masala. Mix and if the mixture is dry sprinkle little water.

9. Let the mixture cook till it is dry.

10. Now add the mashed vegetables and mix well.

11. Cook for 5-10 minutes or until the mixture is of desired consistency. It should be of thick consistency.

12. Now take pav (Indian bread) and cut them into half.

13. Roast both the sides of each slice. You can apply butter on each side as well.

11. Garnish the bhaji with chopped onions, coriander and have it with Pav (bread). You can also put 1 tsp butter to enhance the taste

Joojeh Kabab & Rice

2008-06-08T23:10:00.000-07:00

For the past few weeks my husband and I have been making Tandoori Chicken and Paneer Tikka in our new weber grill we recently bought. This weekend we wanted to have something different than what we have been making. Since both of us love Persian kababs I thought of testing my skills on making kababs from Persian cuisine. Luckily, the result of the exercise turned out to be good :) ...... I am sharing the recipe and pics with you ..... ENJOY!!!!!!!

Ingredients

For kabab and vegetables

Chicken - 200 gms
Extra-virgin olive oil - 1/8 cup
Onion - 1
Capsicum - 1/2
Salt - As per taste
Ground Pepper - 1/2 tsp
Red chilli powder - 1/2 tsp
Saffron - 8-10 strands soaked in 4 tsp water

For rice

Basmati Rice - 1 cup
Water - to soak rice and cook as well (details are given in the procedure)
Salt - As per taste
Extra-virgin olive oil - 3 tsp
Butter - 2 tsp

For salad

Sprouted mung beans - 1/4 cup
Boiled potatoes - 2 small
Coriander chutney - 2 tbsps
Salt - As per taste
Chilli powder - 1/2 tsp
Green chillies - 1 (finely chopped)
Lime juice - 2-3 tsps

Rice
1. Take 1 cup rice and wash it in water. Keep the rice soaked in salt water for 2-3 hours.

2. Pour water in a pan until it is half full and wait till it starts boiling.

3. Add rice and salt to the boiling water.

4. Once the rice is soft transfer it to a colander and wash it with warm water.

5. Drain the water from the rice and add 1 tsp oil to the rice. This will stop the rice from sticking. Let the rice cool down.

6. Add 2 tsp oil in the pan and add rice. Pour 2 tsp butter on top of the rice and cover the pan and cook over low heat for 5-10 minutes or till the rice is completely cooked.

Salad
1. Mix sprouts, boiled potato, lime juice, salt, red chilli powder, finely chopped green chillies and coriander chutney.

Joojeh Kabab
1. Take 1/4 onion and grate it. Soak saffron strands in water and cut chicken into small pieces of 1" thickness.

2. Mix 1/8 cup olive oil, salt, black pepper, saffron strands (with water in which they were soaked) and grated onion.

3. Marinate the chicken in the mixture overnight.

4. Once this chicken is marinated take 1/2 capsicum and rest of the onion (3/4). Cut capsicum and onion into big pieces. Mix them with salt, red chilli powder, salt and 1 tsp olive oil.

5. Take skewers and thread the chicken pieces onto them. Thread the capsicums and onions in a separate skewer.

6. Brush the chicken pieces and vegetables with the left over marinate.
7. Barbecue each side for about 5-10 minutes. The kababs can also be prepared in the oven. Pre-heat the grill and place in the grill cooking each side for 5-10 minutes or until done.
8. Serve delicious hot kababs with rice and salad :)

Punjabi Kadhi

2008-06-03T18:04:00.000-07:00

Punjab Kadhi is a very famous Indian dish and is made from chickpea flour (besan) and sour yogurt.

Till last year I was amongst those people who didn't like kadhi but after I had the Punjabi Kadhi my mother-in-law made I became a lover of this dish. I don't know what makes this Kadhi so different and special but it tastes amazing.

I would like to tell all those people who don't like Kadhi that they should surely have the Kadhi my mother-in-law makes and for those who love Kadhi, I am sure you will love it even more :) .

Here goes the golden recipe I learnt from my mother-in-law. Hope you all enjoy it.

Ingredients

For curry

Sour yogurt - 1 cup ( Keep the yogurt outside in a box of few days to make it sour)
Chickpea flour (besan) - 1 cup
Water 8 cups (minimum)
Black mustard seeds (rai) - 1 1/2 tsps
Coriander seeds (dhaniya seeds) - 1 tsp
Fenugreek seeds (methi seeds) - 1 tsp
Whole black peppercorns (sabut kali mirch) - 2-4
Coriander powder (dhaniya powder) - 2 tsps
Turmeric (haldi) - A pinch
Salt - as per taste

For dumplings (pakodis)

Chickpea flour (besan) - 1/2 cup
Carom seeds (ajwain) - 1 tsp
Red chilli powder - 1/2 tsp (add more for spiciness)
Green chillies - 2 (finely chopped)
Onion - Half (finely chopped)
Baking soda - A pinch
Salt as per taste

For tempering

Whole red chillies - 1-2 (add more for spiciness)
Dried fenugreek leaves (kasuri methi) - 1 tbsp
Red chilli powder - 1 tsp
Oil - 1 tbsp

Dumplings (Pakodi)
1. Finely chop 1/2 onion and 2 green chillies.

2. Take 1/2 cup chickpea flour (besan) and water (around 50-75 ml) to make a very thick paste. The paste should be thick enough that you can hold a small portion in your fingers.

3. Mix 1/2 cup finely chopped onion, 2-3 finely chopped green chillies, 1 tsp carom seeds (ajwain) and a pinch of baking soda. Add salt and red chilli powder as per taste. If the paste is too thick then add little water.

4. Heat enough oil in a pan to fry the dumplings (pakodi).

5. Once the oil is hot, take a very small portion of the mixture in your fingers and drop it in the oil. You should make small dumplings (pakodis) because they increase in size once soaked in the curry.

6. Repeat step 6 for rest of the mixture.

7. Remove dumplings (pakodis) once they are brown on both side and put them on an absorbent paper.

Curry
1. Take 1 cup sour yogurt and mix it with 1 cup chickpea flour (besan). Make sure that there are no solid granules left. Add little water if the yogurt is not enough to make a thick paste.

2. Add around 8 cups of water to the mixture and make it thin. We need to add so much water because the curry has to be cooked on slow-medium heat for at least an hour. The long cooking time is to have the chickepea flour (besan) get cooked and leave its raw taste and smell.

3. Now take a pan that is deep enough so that the mixture will not get spilled when it starts boiling. Add 1 tbsp oil and let it become hot.

4. Once the oil is hot add 1 1/2 tsp of black mustard seeds (rai) and wait till they start crackling.

5. Now reduce the heat to low and add 1 tsp of coriander seeds (dhaniya seeds). Wait until they become slightly brown.

6. Now add 1 tsp fenugreek seeds (methi seeds) and wait again till they become slightly brown.

7. Now add 2 tsps coriander powder (dhaniya powder) and again wait till it becomes brown.
8. Add the water and chickpea flour (besan) mixture and add a 2-4 whole black peppercorns (sabut kali mirch) and a pinch of turmeric (haldi).

9. Add salt (remember that the yogurt is sour as well). I generally add little salt at this stage and then adjust it in the end. Mix turmeric (haldi) and salt. Increase the heat and wait till the mixture starts boiling.

10. Reduce the heat and let it cook for at least an hour. I cook it for an hour and a half. Keep checking occasionally and if you feel that the mixture has become thick then add more water.

11. The mixture should be thick enough. I my case the mixture got reduced by 1/3 rd. Adjust salt at this stage. Do not add any chillies because the tempering will have that.

12. Now add the dumplings (pakodis) and bring the mixture to boil.

13. Switch off the gas and let the mixture cool a little bit. Now transfer it to a utensil.

Tempering
1. Take 1 tbsp oil in a small pan and heat it.
2. Break dry red chillies by hand and put it in the oil.

3. After half a minute add red chilli powder (as per taste).

4. Now add 1 tbsp dried fenugreek leaves (kasuri methi).

5. Remove from gas and put the tempering on the kadhi.

6. Garnish with coriander leaves.

7. Tempting Punjabi kadhi is ready for you :D

Tuscan Garlic Chicken

2008-05-21T11:46:00.000-07:00

This recipe comes from Olive Garden restaurant. My husband really likes this dish and was the sole reason why I tried it at home :D . I was able to get the recipe from their site. This Italian dish is really easy to make and tastes wonderful. I have made few changes to the recipe. Hope you all enjoy it :)

Ingredients

2 boneless, skinless chicken breasts
1/2 cup flour, plus 1 tablespoon
4 tbsps olive oil
salt as per taste
2 tsp black pepper
3 tsp Italian herb seasoning
150 grams pasta (fettuccine or bow-tie pasta go well)
10 cloves of garlic (you can reduce the quantity and chop gralic in case you do not like garlic)
1 1/2 red pepper, julienne cut
1/2 cup(s) dry, white wine (optional)
2 cups whole leaf spinach, stemmed
1 cup heavy cream
1 1/2 cup(s) Parmesan cheese, grated

Chicken
1. Mix 1/2 cup flour, 1 tbsp salt, 2 tsp black pepper and 2 tsp Italian herb seasoning in a dish.

2. Take the chicken breast and coat them with the mixture. Shake the breast to remove excess mixture. Do this for both chicken breasts.

3. Put 2 tbsps of olive oil in a non-stick pan and let it become hot.

4. Once it is hot, put coated chicken breasts in the oil and let it cook till one side is brown.

5. Turn the chicken. Sprinkle half of the remaining Italian herb seasoning and salt till the other side of the chicken becomes brown.

6. Once the other side is brown sprinkle rest of the Italian erb seasoning and salt. You can transfer both the chicken breasts to a preheated oven at 350 degrees F and cook for 5 to 10 minutes or until the chicken is cooked and tender. Else, you can continue cooking the chicken in the pan (turning occasionally) till it is done.

Pasta
1. Cook pasta according to package directions. Drain and set aside until needed.

Method

1. Put 2 tbsps of olive oil in a pan and let it become hot.

2. Once the oil is hot, add garlic (chopped or whole) and red pepper. Cook this for 1 to 1 1/2 minutes.

3. Add 1 tbsp of the flour that was used for coating the chicken. Stir the flour.

4. Add little water and let it come to a boil.

5. After the water starts boiling, add whole spinach leaves and let them cook for 2 minutes.

6. Now add cream. Wait until cream starts boiling and the spinach leaves get wilted.

7. Now add grated Parmesan cheese and mix it well.

8. Once the cheese has got mixed and the sauce is little thick, bring the vegetables to one side.

9. Now add the cooked pasta to the other side and coat it with the sauce.

10. Transfer the pasta onto a plate and place the chicken on the side. Pour some sauce from the pan onto the chicken.

ENJOY!!!!!!

Dahiwale Aloo

2007-05-16T15:24:00.000-07:00

Ingredients

Oil - 1 tbsps
Boiled Potatoes - 2 nos
Tomatoes - 2 nos
Turmeric Powder - 1/2 tsp
Curd - 1 tbsp
Jeera / Cumin Seeds - 1 tsp
Red Chilli Powder - 1 tbsp (add more if you want it hot)
Salt - As per taste

Method
1. Roughly chop the tomatoes and make a paste of them in a blender.
2. Chop boiled potatoes into small pieces.
3. Put oil in a kadai and let the oil heat.
4. Add cumin seeds and wait till they crackle.
5. Add tomatoes.
6. Let it cook till the water evaporates and oil starts to separate.
7. Add turmeric powder, salt and red chilli powder and mix them.
8. Add the potato pieces and mix them with the masala.
9. Let them cook for a minute.
10. Add 1tbsp curd.
11. Mix curd and let it cook for a minute.
12. Add 1 cup water and mix.
13. Let the curry simmer till it gets the desired consistency.
14. Take off the heat and garnish with corriander.
15. Serve hot with pooris / parathas / rotis

Punjabi Kadhi

2007-04-29T12:17:00.000-07:00

Curd 1 cup
Besan - 1 cup
Water 8 cups (minimum)
Rai - 1 1/2 tbsps
Dhaniya seeds - 1 tbsp
Methi seeds - 1 tbsp
Bleck pepper whole - 2-4
Dhaniya powder - 2 tsp
Haldi - A pinch
Salt - as per taste

For dumplings (pakodis)

Besan - 1/2 cup
Ajwain - 1 tsp
Red chilli powder - 1/2 tsp (add more for spiciness)
Green chillies - 2 (finely chopped)
Onion - Half (finely chopped)
Baking soda - A pinch
Salt as per taste

For tempering

Whole red chillies - 1-2 (add more for spiciness)
Dried fenugreek leaves (kasuri methi) - 1 tbsp
Red chilli powder - 1 tsp
Oil - 1 tbsp

Dumplings (Pakodi)
1. Finely chop 1/2 onion and 2 green chillies.

2. Take 1/2 cup besan and water (around 50-75 ml) to make a very thick paste. The paste should be thick enough that you can hold a small portion on your fingures.

3. Mix 1/2 cup finely chopped onion, 2-3 finely chopped green chillies, 1 tsp ajwain and a pinch of baking soda. Add salt and red chilli powder as per taste. If the paste is too thick then add little water.

4. Heat enough oil in a pan to fry the pakodi.

6. Once the oil is hot, take a very small portion of the mixture in your fingures and drop it in the oil. You should make small pakodis because they increase in size once soaked in the curry.

7. Repeat step 6 for rest of hte mixture.

8. Remove pakodis once they are brown on both side and put then on an absorbent paper.

Curry
1. Take 1 cup sour curd and mix it with 1 cup besan. Make sure that they are no solid granules left. add little water if the curd is not enough to make a thick paste.

2. Add around 8 cups of water to the mixture and make it thin. We need to add so much water because the curry has to be cooked on slow-medium heat for atleast an hour. The long cooking time is to have the besan get cooked ad leave its raw taste and smell.

3. Now take a pan that is deep enough so that the curry will not get spilled when it starts boiling. Add 1tbsp oil and let it become hot.

4. Once the oil is hot add 2 tsp of rai seeds and wait till they start crackling.

5. now reduce the heat to low and add 1 tsp of dhaniya seeds. Wait until they become slightly brown.

6. Now add 1 tbsp methi seeds and wait again till they become slightly brown.

7. Now add 1 tbsp dhaniya powder and again wait till it becomes brown.
8. Add the water and besane mixture and add a pinch of haldi.
9. Add salt (be careful to judge that the curd is sour as well. I generally add little salt at this stage and then adjust it in the end).
10. Mix haldi and salt. Increase the heat and wait till the mixture starts boiling.

11. Reduce the heat and let it cook for atleast an hour. I cook it for and hour and a half. Keep checking occasionally and if you feel that the mixture has become thick then add more water.

12. The mixture should be thick enough such that the mixture reduces by 1/3 rd atleast.

13. Now add the pakodis and bring the mixture to boil.

14. Switch off the gas and let hte mixture cool a little bit. Now transfer it in a utensil.

Tempering
1. Take 1 tbsp oil in a small pan and heat it.
2. Break dry red chillies and red chilli powder (as per taste) by hand and put it in the oil.

3. Now add 1 tbsp kasuri methi.

4. Remove from gas and put the tempering on the kadhi.

5. Garnish with coriander.

6. Tempting Punjabi kadhi is ready for you :D

Tropical Iceberg

2007-04-01T22:51:00.000-07:00

Cold coffee with a refreshing blend of coffee, chocolate, vanilla ice cream & milk.

Ingredients

Milk - 2 cups
Vanilla ice cream - 2 scoops
Hershey's chocolate syrup - 8 or 9 tbsps
Coffee - 1 tbsp (Add more for strong coffee flavour)

For garnishing

Whipped light cream
Hershey's chocolate syrup
Cocoa powder for garnishing

Method
1. Blend milk, vanilla ice cream, coffee and chocolate syrup in a blender.
2. Swirl some chocolate syrup inside the glass.
3. Pour cold coffee and top it with light whipped cream.
4. Sprinkle some cocoa powder.

Tempting cold coffee is ready :)

Vegetable Pot Stickers

2007-03-18T15:01:00.000-07:00

Ingredients

Oil - 3 tbsps
Cabbage - 1/2 cup (finely shredded)
Mushrooms - 1+ cup (sliced)
Spring Onions - 2 (chopped)
Carrot - 1/2 (julienned)
Garlic - 1 tbsp (finely chopped)
Soya sauce - 2 tbsps (Adjust quantity depending on the strength of soya sauce)
Chilli sauce - 1 tsp (Add more if you want it spicy)
Vinegar - 1 tbsp
Salt - As per taste
Gyoza/Pot Sticker wrappers

Filling
1. Finely chop garlic
2. Shred cabbage and julienne carrots.
3. Chop spring onions keeping the white onion part separate.
4. Slice mushrooms.

5. Put 2 tbsps oil in non-stick pan and let it heat.

6. After the oil is hot put garlic in it and let it fry.

7. When garlic becomes light brown in color put the gas on high flame.
8. Add the white part of the spring onions and let it cook for 1 minute.

9. Add mushrooms and carrot and let them fry till the mushrooms are soft.

10. Add cabbage and spring onions and fry for them for 1 minute.

11. Add salt, red chilli powder, soya sauce, vinegar and chilli sauce.
12. Put the gas on medium flame and fry for 1 minute.
13. Check seasoning. Add more sauces/spices if required.
14. Switch of gas.

Pot Stickers
1. Take one pot sticker wrapper.

2. Put one table spoon of filling in the center of the wrapper making sure that the filling does not touch the corner.

3. Apply water on the circumference (edges) of the wrapper.
4. Fold the wrapper into half moon shape.

5. Seal the edges by pleating them together.

6. Repeat steps 1 to 5 for rest of the wrappers.

Method
1. Heat non-stick pan.
2. Put 1 tsp oil and spread it all over the pan. You need little oil only to make the bottom of the pot stickers brown & crisp. Pot stickers will be cooked by steam and not deep frying.
3. Wait till the oil is hot.

4. In the meantime boil 1 cup water separately.
4. Put pot stickers in the pan and fry them (in the oil put at step 2) for 1 minute or until their bottom is light brown.

5. Pour the boiled water covering bottom half of pot stickers and cover the pan immediately. This will steam the pot stickers and cook them.

6. Open pan after the water is almost evaporated. You can see in betwen to make sure that pot stickers don't get burnt.

7. Cook till the bottom of pot stickers become crispy again. You don't need to add any oil to make them crisp.

8. Serve hot with soya sauce, vinegar and chilli sauce. I also like them with mayonnaise :)

Kulchewale Chane

2007-03-17T14:43:00.000-07:00

Ingredients

Oil - 1 tbsps
Chana - 2 cups
Garam Masala - 2 tbsps
Dhaniya Powder - 3 tbsps
Amchur Powder - 1 tbsp (You can replace this with lemon juice)
Gimger Garlic Paste - 1 tbsp
Ginger - 2 tbsps (long strips)
Laung - 4
Kali Illaichi - 3
Dal Chini (Cinnamon)- 4 sticks (1 inch)
Onions - 2
Tomato - 2
Salt - As per taste
Gree Chilli - As per taste
Red Chilli Powder - As per taste
Corriander - 2 tbsps
Lemon Juice - 2 tbsps (optional)

Roasted Masala
1. Take garam Masala in a kadai and roast on slow flame till it is dark brown in color.

Note: The quantity in this image is more than that required in the recipe

2. Then remove garam masala and put dhaniya powder in the kadai.

3. Roast dhaniya powder on slow flame till it is dark brown in color.

Note: The quantity in this image is more than that required in the recipe

Chana
1. Soak Chana in water overnight.
2. Put chana in pressure cooker.
3. Add water only little above chana.
4. Add salt.
3. Pressure cook chana till its almost cooked. Do not overcook it.

Method
1. Chop onions in long thin strips.

2. Put oil in a kadai and let the oil heat.
3. Now take the spices (laung, moti illaichi and dal chini).

4. When the oil is hot put laung, moti illaichi and dal chini sticks and fry them for 30 seconds.

5. Add onions and fry them.

6. Fry them till they are brown (less than black but more brown). If onions stick to the kadai then sprinkle little water and continue frying them till they are not bworn in color.

7. Add ginger garlic paste and let it fry for 1 minute.

8. In the meantime roughly chop tomatoes and make a paste of them.

9. Add tomato paste and let it fry

10. After the paste is ready add red chilli powder and 1 tbps long split ginger
11. Add the roasted powder (masala) and fry for 1 minute
12. Add amchur and fry again for 1 minute.
13. Put on slow flame.

14. Now separate the boiled chana from water and add them to the masala. Keep the left over chana water.

15. Mix the chana with the masala.

16. Cook till the chana gets brown.
17. Keep on adding little little chana water so that the masala doesn't stick and get burnt.

18. Add salt if required.
19.After the chana are brown add water according to the curry you want.

19. Garnish with lambi adrak, split hari mirchi, corriander and finely chopped onions

20. Final result :) . Serve hot with kulcha's/ nan/ parathas

Tips
1. If the masala is sticking to the kadai, then sprinkle little water and continue cooking.
2. If you want the dish to be little tangy, then you can add lemon juice to it.

Chicken Sali

2007-03-12T12:08:00.000-07:00

Ingredients

Chicken boneless - 500 gms
Onions - 2
Ginger Garlic paste - 1 tsp
Turmeric powder - 1 tsp
Red Chili powder - 1/2 tsp (you may add more to make it more spicy)
Tomato - 1
Water - As required
Coriander leaves - 1tbsp (chopped)
Vinegar - 1 tbsp
Oil - 3 tbsps
Oil for deep frying
Salt - As per taste
Potato - 2

Method
1. Chop the onions finely.

2. Cut chicken into cubes.

3. Put oil in kadai and heat it.
4. After the oil is hot add finely chopped onions and fry them.

5. Fry the onions till they turn golden brown in color.

6. After the onions are brown, add the chicken cubes and mix them with onions.

7. Add ginger garlic paste, turmeric powder, red chili powder and mix well.
8. Cook till the chicken turns brown.

9. In the meantime roughly chop tomatoes and make a paste of them.

10. Add the tomato paste and mix well.

11. Cook for another 5-10 minutes.
12. Then add salt.
13. Sprinkle little water and continue frying chicken till it is brown in color and the chicken is cooked.

14. In the end add vinegar and simmer on low heat for 5 minutes.
15. Remove from the heat and keep aside.

Potato Fries
1. Cut potato in strips.

2. Heat oil in kadai for deep frying.
3. Fry the potatoes in oil.

4. Fry till the potato strips are light brown in colour.
5. Remove and put on absorbent paper.

6. Mix salt and red chilli powder.

6. Garnish the chicken with potato straws and corriander leaves and serve hot.