MY CUISINE

Spinach Corainder Pesto Sauce

2011-12-17T01:07:00.003+02:00

Winter days being short make me run out of my energy pretty soon.Want to finish all the household chores quickly to enjoy the moments with my SmallD(my son Dihaan)when he returns home bubbling with excitement about his day at the Garderie.So i am always on the mission to find out quick and easy recipes that has to be healthy and filling too.Not to forget appetizing to the Big and Small D.Found this recipe which fulfills all my requirements and makes me pretty satisfied too.Though like many other recipes have made some changes to the original one according to the ingredients i had at my hand yesterday.

Ingredients :
Baby spinach leaves :1 1/2 cups
Coriander leaves :3/4 cup
Pine nuts (toasted) :1/2 cup
Garlic :4 cloves (peeled & quartered)
Salt :to taste
Ground black pepper :1/2 tsp
Lemon juice :4 tbsp
Lemon zest :1/2 tsp
Olive oil :1/2 cup

Method :
Blend the spinach,coriander,pine nut,garlic,salt,pepper,lemon juice,lemon zest and 2 tbsp olive oil in a food processor until nearly smooth,scrapping the sides with a spatula as necessary.Drizzle the remaining olive oil into the mixture while processing until smooth.

PN : Mix with the cooked spaghetti and serve hot or cold as desired.You can freeze the remaining sauce in the ice cubes to use later.

NECTARINE SALAD

2011-11-11T17:54:00.002+02:00

Salads are the only thing that doesn't make me think about the calories,oil or the fat in it.Easy to make and saves your day when i am super tired or rather lazy i can say.I am always in search of good salad recipes when i came upon this delicious,quick to make and super simple salad.The best summer salad to be more precise.The fresh summer ingredients make it just more special.

Ingredients :
Juice of 1 lemon or 2 limes,
2 tsp clear honey,
1 mild red chilli deseeded & finely chopped (i didn't use any because of my kid),
4 ripe nectarines,
handful coriander leaves,
salt to taste

Method :
Mix the lemon or lime juice,honey and chilli in a bowl with a little salt.Halve,stone and chop the nectarines,then toss in the dressing.Lift the nectarines into a serving bowl with a slotted spoon and stir through the coriander.tip the dressing into a small jug and serve alongside the nectarines.

PN : You can add roughly chopped mint leaves too.It adds a lovely taste to it.

Sfouf (Lebanese cake)

2011-10-19T16:13:00.003+03:00

Lebanon the land famous for its delicious and healthy food has always mesmerised me.Trying to learn few dishes that i love over here.One of them is SFOUF.An eggless cake you can say.Easy to bake and delicious as usual.

Ingredients :
Flour : 1 cup
Semolina : 1 cup
Sugar : 11/2 cup
Milk/water : 2 cups
Turmeric : 1 tbsp
Oil : 1/2 -1 cup
Baking powder : 2 tsp
Pine nuts : 2 tsp (to decorate on top)

Method :
Mix all the dry ingredients together and set aside.In a deep bowl pour the milk/water and add the dry mix slowly till well mixed with a spoon.Then slowly add the oil.Preheat the oven at 200 degrees.Grease a baking tray and pour the batter,sprinkle pine nuts and bake for 20-30 mins or till done.Let it cool and cut into squares or triangles and serve hot or cold along with tea or as a dessert with a lilttle whipping cream on top.

PN : One can increase or decrease the amount of turmeric,sugar and oil according to taste but not the quantity of milk,semolina and flour.

Masala Peanuts

2011-10-19T10:18:00.004+03:00

A holiday once in a while restores my sanity and gives the much needed relaxation.This year travelled to two different states in India along with my own state.The rainy season called for munching on snacks while sipping cups and cups of tea.Tried Masala Peanuts which was worth it.Give it a try and enjoy the winter siestas.....

Ing :
Peanuts :250gm (unsalted and skin off)
Besan :4 tbsp
Garam masala :1 tsp
Cumin powder :1 tsp (roasted)
Chat masala :2 tsp
Salt :to taste
Water :as required (1-2 tbsp)
Oil :1 tsp + to fry
Turmeric :1/2 tsp

Method :
Take a large bowl.Add all the dry ingredients.Mix well.Add the peanuts and slowly drizzle the oil.Mix well.Then add the water and mix well it all the peanuts get well coated in the batter.Heat oil in a pan.When hot fry the coated peanuts till golden and drain on kitchen towel.When cool sprinkle chat masala and store in an airtight container.Stays well for 10-15 days.Munch it when you feel like or serve it with tea or with mudi (puffed rice).

Cherry Clafouti

2011-06-23T13:14:00.004+03:00

French cuisine has always fascinated me.But never got the strength to try it.This Father's day wanted to try something new as dessert for my family when i saw one of my favorite person (Martha Stweart) showing how to make Cherry Clafouti.She made it seem so easy with her simple directions that i buckled myself up to try it out a few hours later.My family enjoyed it so did my friends.
Clafouti, a rustic french dessert, is made of fresh fruit and thick batter, baked until the batter forms a golden puffy top.

Ingredients :
Unsalted Butter - 1 tbsp
Cherries - 11/2 pounds
Flour - 3 tbsp
Salt - a pinch
Granulated sugar - 1/2 cup
Eggs - 4 large
Egg yolks - 2
Milk - 1 cup
Heavy cream - 1 cup
Vanilla bean - 1 (Split & scrapped)
Confectionr's sugar - for dusting

Method :
Preheat oven to 375 degrees.Butter a 10 inch porcelian tart dish or baking dish, and fill it with cherries.It's better to take out the seeds if you can.Set aside.Sift flour and salt together in a large bowl.Add sugar.Gradually whisk i whole eggs,egg yolks,milk and cream.Add vanilla bean scrappings and whisk to combine.Using a sieve, strain the batter over the cherries.Bake until puffed and browned about 45 mins.Let cool until warm,it will sink slightly.Dust with confectionr's sugar and serve.

It was the dessert for Father's Day at my home.Happy Baking !!!

Mango Shake

2011-06-17T15:37:00.002+03:00

Summer is not my favourite season at all.But the abundance of mangoes make the scorching heat in India tolerable.Mangoes have always been my favourite.Last week went to the mountains of Lebanon where i found some mangoes smelling the same way as it did in my Grandpa's garden.Bought two to curb my greed.The moment we reached home all i could think was how my father used to make Mango Shakes just to make me drink milk in some form.Didn't take me long to try it.Finished the whole thing as soon as it was made.

Ingredients :
Milk 500 ml
Mango 1 (chopped roughly)
Sugar 5-6 tbsp
Ice cubes 2-3 (optional)

Method :
In a blender blend the roughly chopped mango and sugar. Slowly add milk little by little till it blends well.Serve it in a glass with or without ice cubes as you desire.

Orange Cupcakes

2011-06-03T21:04:00.003+03:00

Two years back i was scratching my head.Couldn't decide what to bake for my husband's surprise b'day party.Butter and cream is a complete no for him.So couldn't even order one from the stores.Just a day before got this wonderful recipe from a friend which saved my day and was appreciated by one and all.Just a day before turned them into cup cakes for my son who has a sweet tooth.Even his friends wanted more.Hope everyone would love this in your family the same way they do in mine.

Ingredients :
self raising flour - 1 cup
Orange juice - 1 cup (even a store bought juice would do)
Sugar - 1 cup
Oil - 1 tbsp
Eggs - 3
Baking powder - 1 tsp
Orange / Lemon rind - 2 tsp
Vanilla essence - 1 tsp

Method:
Mix the flour,baking powder and orange / lemon rind together and keep aside.In a large bowl break the eggs and beat a little. Add sugar and beat to incorporate. Add the flour mix and incorporate. Add the orange juice gradually. Mix well.Add the oil and mix well.Add the vanilla essence and beat well.Preheat an oven at 180 degress celsius. Pour the batter in the cupcake moulds and bake for 20-25 mins or till done.You can also bake a regular cake by pouring the batter in a cake tin after greasing it and bake it for 40-45 mins or till done.Enjoy baking :)

Pasta Salad

2011-05-14T00:32:00.003+03:00

Summer is the best time for salads and what could be more appealing than a combination of fruits and vegetables .Here is an interesting salad I came across and couldn’t resist trying it the next day itself.Thank you Fatafeat for such lovely ideas.

Ing :

Conchiglie Rigate - ½ cup (boiled and cooled)
Lemon juice - 4 tbsp
Garlic - 2-3 cloves (chopped fine)
Mayonnaise - 2 tbsp
Olive oil - 4 tbsp
Dijon mustard - 2tsp
Black pepper powder - 1 tsp
Salt - to taste
Sugar - 2 tsp
Sweet corn - 1 can
Red cabbage - ½ of a small one (shredded fine)
Carrot - 1 small (cut into thin juliennes)
Raisins - 2 tbsp
Nuts / seeds - 2 tbsp (optional)

Method :
In a large bowl pour lemon juice, olive oil and beat well. Add Mayonnaise and beat again. Add mustard paste and beat it well. Add salt, sugar and beat well to incorporate everything.Add the olive oil and beat again. Add black pepper.Beat again. In this sauce add the boiled Conchiglie Rigate and mix well. Add the corn, carrot ,cabbage, raisins and nuts and mix well.Serve it when required.

PN : Shredded chicken pieces or Tuna can also be added to this salad .

Home baked Cinnamon Oat Bread

2011-05-03T23:55:00.002+03:00

Baking is turning into my passion now.Seems like we are never satisfied with anything.First I wanted to learn the basic cooking skills and gradually the yearning to know different cuisines from around the world.Slowly baking became the next target to achieve.First came the cakes then the cookies and now bread.I just love the aroma of a freshly baked bread.My bread machine has a large part to play in that.Seems indispensable to me now.After two trials I was satisfied with my third aatempt.Here’s the recipe for the Home baked Cinnamon Oat bread.

Ing :

Water 100 ml
Milk 300 ml
Sugar 4 ½ tbsp
Yeast 2 tsp
Flour 850 gms
Salt 1 tsp
Butter 2 tbsp
Oats 3 tbsp
Cinnamon powder 1 tbsp
Nuts 2 tbsp

Method :

In the bread maker mould pour the milk and water.Melt the butter and add it.Add the salt and sugar (put each of them in different corners away from each other).Add the nuts ,cinnamon powder and oats.Add the flour next and then the yeast at the top.Set the required settings for the bread.I use the normal bread setting for this one.Let it bake and when done cool on a wire rack and serve it with jam or tea as per your choice.Happy Baking 

Jumbo Oatmeal cookies

2011-03-12T23:52:00.003+02:00

Within 6 years my skill of cooking has seen a tremendous rise.From basic cooking to baking !! Time has really passed by pretty fast.Cakes were coming out pretty well so i wanted to take my baking to the next level which got fulfilled with this cookie recipe.Try your hand at it and enjoy !!!

Ingredients :
Fruit & nut museli 3 cups / Old fashioned oats 2 cups + raisins 1/2 cup + toasted wheat germ 1/2 cup
All purpose flour 1 cup + 2 tbsp
Baking soda 1 tsp
Baking powder 1 tsp
Ground cinnamon 1 tsp
Coarse salt 1/2 tsp
Unsalted butter softened 1 cup (2 sticks of 50 gm each)
Granulated sugar 1 cup
Packed light brown sugar 1 cup
Eggs large 2
Vanilla 1 tsp

Method :
Preheat the oven to 350 degrees. In a large bowl mix together museli / oats + raisins + wheat germ,baking soda,baking powder,ground cinnamon and salt. Keep it aside. In another bowl take the butter and sugar and blend it on medium speed till pale and fluffy. Later add the eggs and vanilla to it.Blend it again. Mix the oat kept aside slowly and fold in well.On a baking tray line the baking sheet.Scoop a little of the batter and drop it onto the baking tray keeping 2 inches gap between each of them. Flatten them a little. Bake it till its golden or just ready and let it cool for 15-20 mins. Store in an airtight container and enjoy it with tea or coffee.Happy Baking !!!!

PN : It is better to use cups of the same size or the same cup for measurement to make sure the quantity of the ingredients doesn't vary.

Lemony aubergine :)

2011-03-01T11:22:00.002+02:00

Waking up to rain pouring all over makes me depressed. Specially on the weekends when all one wants to is to be out and about. Being stuck at home makes you crave for something warm in the rainy weather. Not feeling to slog in the kitchen grilled aubergine came to my mind. Not a big fan of this veggie but have developed a liking to this dish over a year or two.Hope you like it too !!!

Ing :
Aubergine big fat ones - 2-3
Lemon juice - 3-4 tbsp
Garlic crushed - 4-5
Onion chopped fine - 1
Green bell pepper - 1/2 (chopped fine)
Salt - to taste

Method :
Grill the whole aubergine on the gas stove or on Charcoal till it turns all black from outside and slumps down from what it used to be. Take off the charred skin. Keep it in a bowl add the rest of the ingredients and mix well. Enjoy it with the bread of your choice .

PN : You can increase or decrease the quantity of the ingredients according to your taste !!

Banana Cake

2011-02-02T19:17:00.002+02:00

Bananas are the best source of Potassium but sometimes they just rot at home. I had a few which were ripe but nobody was eager to eat. Didnot want to throw them so found this wonderful recipe thanks to Martha Stewart.Though i have made some changes like always it turned out delicious. The essence of bananas wafting all around while baking the cake made it more alluring.Happy baking.

Ingredients :
Butter : 1/2 cup or 1 stick (at room temp + for the greasing the baking dish)
Granulated sugar : 1 cup
Eggs : 2 large
Whole wheat flour : 1 1/2 cups
Mashed banana : 1 cup
Baking soda : 1 tsp
Salt : 1 tsp
Yogurt : 1/2 cup
Vanilla : 1 tsp
Walnuts : 1/2 cup chopped

Method :
Preheat the oven to 350 degrees F. Grease the baking dish with butter. Set aside. Cream butter and sugar till light and fluffy. Add eggs and beat to incorporate. In another bowl sieve the flour, baking soda and salt.Mix well. Add to the butter mixture and mix well until just combined. Add bananas, yogurt and vanilla.Mix to combine. Stir in the chopped walnuts and pour into the greased baking dish. Bake until a cake tester inserted into the cake comes out clean about 40-50 mins. Let it rest in the baking dish for 10 mins and then turn into your serving dish to cool.

Whole wheat carrot raisin cake

2011-01-11T19:49:00.004+02:00

Sorry guys. All of you wanted me to share this recipe but I couldn’t do more quickly. This is for all my near and dear ones who appreciate and encourage me with all the experiments I do in my kitchen.So this is for all of you from my kitchen to yours. Happy baking.

Ing :
Carrots grated- 2cups, eggs- 3, sugar -1/2 cup + 2 tbsp, atta- ½ cup, cinnamon powder- ½ tsp, salt- ¼ tsp, baking powder- ¼ tsp, soda bicarbonate- ½ tsp, oil- 2 tbsp, raisin- ¾ cup

Method :
Preheat the oven to 180 degrees c or 350 degrees f. Break the eggs into a bowl, add sugar and best with a hand blender till light and frothy. Sift whole wheat flour, cinnamon powder, salt, baking powder and baking soda into the bowl and mix. Add carrots and mix. Add oil and mix. Pour half the batter and then sprinkle raisins and then pour the rest and again raisins on the top. Bake in a preheated oven for about 40-45 mins or till done.

Adapted from : Sanjeev kapoor's collections

Estatic to find authentic Lebanese dishes at a restaurant

2010-10-30T22:54:00.002+03:00

Have been in love with the Lebanese cuisine since the day i first tried it.With time i have been taken by awe at the variety,simplicity and richness it has imbibed in itself.Though in these three years we have been in Lebanon,we have been to several places,i enjoyed the lunch we had today the most.We went to a very small restaurant "Aunty Salwa".It's been 3 years i have been walking past that street but had no idea about this place.I was informed that this place relies on take aways mostly by the office workers near by.The food is just the way it's cooked in a Lebanese home.No doubt people who really appreciate good food throng over here all the time.I just loved the warm nature of the lady over there.We had Kibbeh and it was so nice and chewy with a lot of meat instead of burghul that just mesmerizes your senses.We gave it our own touch by having it with Mutabal and also by dipping it in the salad dressing that we had.It was just awesome.We did have a mezze before the Kibbeh which was our main dish.The ultimate icing in the cake was a freshly baked, still pretty hot,straight from the oven, Orange Cake.Just delicious with our Nescafe.All this and our stomach full with our eyes trying pretty hard not to shut down.You must be wondering that the bill would be heavy on your purse,well it's very cheap so guys whenever you get a chance to be in Beirut,just try this place.You can just go to the Bliss street (this street is full of joints that would make your stomach churn to try something out) and ask for the place and anyone can give you the directions.Happy weekend.

REJUVINATED

2010-09-29T22:54:00.004+03:00

That's how i am feeling after being able to spend some time with my family and near and dear ones.My days were filled with happiness and peace.Loved the seasonal dishes that were served wherever we went.One such seasonal veggie is the bamboo shoot.The canned bamboo shoots are easier to obtain than fresh shoots. After opening the can, you can rinse them in hot water to get remove the unpleasant smell and taste of the shoots. Another option is to briefly blanch them. Unused bamboo shoots should be stored in the refrigerator in a jar of water, with the water changed daily.

There are two kind of edible bamboo shoots, the winter and spring shoots. Spring shoots are larger and tougher than winter shoots, which are considered to be a delicacy.Nutritive Values : Per 100 gm.

* Vitamin A : 20 I.U.
* Vitamin B : Thiamine .15 mg.
* Riboflavin : .07 mg.
* Niacin : 6 mg.
* Vitamin C : 4 mg.
* Calcium : 13 mg.
* Iron : .5 mg.
* Phosphorus : 59 mg.
* Fat : .3 gm.
* Carbohydrates : 5.2 gm.
* Protein : 2.6 gm.
* Calories : 27

Health Benefits:

* The high fiber content of bamboo shoots can help prevent chronic constipation.
* Bamboo shoots can help remove stomach worms.
* Bamboo shoots can help reduce LDL (bad) cholesterol in the body.
* Obesity (for weight reduction ) due to low calorie content
* Help prevent high blood pressure
* Help remedy toxemia (internal poisoning).

Many people cook it in many different ways.Here's one from my mother's kitchen with less oil as well as few spices added to it.Goes well with rice,dal and pickles.The aroma not only delights your stomach but your senses too.

BAMBOO SHOOT DELIGHT
Ingredients :
Bamboo shoot (cut into thin strips) - 250 gms
Turmeric - 1 tsp
Mustard Oil - 2 tsp
Tomato - 1 chopped
Mustard chilli paste - 2 tsp
Onion (small) - 1 chopped
Garlic - 2 cloves (crushed)
Salt - as per taste

Method :-
Wash the bamboo shoots very well so that no dirt remains.In a kadai or pan mix all the ingredients together and cover and cook till done.Keep checking after five minutes. It's done when all the water evaporates and every ingredient gets sepped into each other.

PN :- Health benefits added from hubpages.com.

Healthy salad

2009-11-01T18:44:00.002+02:00

Formal dinners are a tough job with a one year old at home. It needs a lot of management as well as organisational skills. Specially if there are certain restrictions on dishes with lot of fat and spices. That’s what happening at my home. With a hubby who wants to eat healthy and has gone ahead with a low-fat diet, low salt and sugar diet, the choices I have in front of me are very few.
That’s when I discovered Coleslaw. With Cabbage as the main ingredient, it’s loved by one and all. Cabbage is a great source of Riboflavin, Vit C and is a low calorie food. It is also known to be included in dieting programmes.
I have got my hubby hooked to Coleslaw. He loves it as a breakfast as well as a snack when he needs something to munch on. You can also use this as a sandwich filling or as a brunch on days you feel lazy and like to relax.

Ingredients :

Cabbage : Half of a medium size (shredded)
Apple : 1 whole (shredded)
Lemon juice : 2 tsp
Black pepper : 1 tsp
Sugar : 2 tsp (preferably brown sugar)
Salt : 1 tsp (black salt is better)
Yogurt : 2 tbsp (low-fat)
Mayonnaise : 2 tsp (I used the diet one)

Method :

Mix cabbage and apple in a big bowl. In another deep bowl add the rest of the ingredients and mix well. Then add this to the shredded cabbage and apple till well coated.You can serve it immediately or keep it in the refrizerator for a hour or two before serving. Adding chopped almonds and raisins adds a unique flavour. Try and let me know how it works.

Happy Mother's Day

2009-05-21T20:30:00.001+03:00

God couldn’t be everywhere so he created Mothers.They are love and care personified. Every mother is special for her child. No matter how much we hurt her, she forgives us all through her life. She never demands anything from her children. But if she gets a gift from her child, she feels on the top of the world.Such are our mothers. My mom is special for me too.That’s why on mother’s day I cooked lunch for her. I made Kaeri dal, paneer butter masala, saag along with rice. She loved the Kaeri dal.So I am sharing the recipe with all of you here.Make it for your mom and enjoy the satisfaction on her face when she relishes it.Happy cooking for your mom.
KAERI DAL
Ingredients :
Toor dal - 250 gms
Turmeric powder - ½ tsp
Raw mango - 2 (chopped roughly)
Ghee - 1 tbsp
Kari patta - 8-10
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Asafoetida - a pinch
Onion - 1 (chopped fine)
Garlic - 6 cloves (chopped fine)
Salt - as per taste
Sugar - as per taste

Method :
In a pressure cooker take dal, turmeric powder, mango and cook till 2 whistles or done. In a frying pan heat ghee. Add kari patta, cumin seeds, mustard seeds and hing. Saute for a second. Add onion and garlic. Saute till the onion turns golden. Pour it on the dal and mix well. Add salt and sugar and cook again for a minute or two. Serve hot with plain rice and achar (pickles of your choice).
Source : Adapted from my collection of recipes.

Sweets from Kolkata

2009-01-29T20:22:00.002+02:00

Every country has its own flavour be it food,clothes,language. Food of each country evolves along with its culture and time over the years. Indian food is no exception.Having landed in India after almost 2 years, I was mesmerized by the aromas coming out at every nook and corner at Kolkata . Be it JHAL MURI (a spicy fare of puffed rice) or the famous PUCHKAS (known as panipuri or golgappas), each state in India adds its own distinct flavour to it.
I was introduced to all the best shops selling these street foods by my brothers. I am sharing information about these eateries today.

Kolkata is known for its sweets. At Chetla there’s a small sweet shop known to be the best in the area “DESHER KHABAR”. Both Dig and me love the Milk cake sold at this shop.It gets sold very quickly. So try your luck if you are in that area. If you are in Kolkata,you must try the Misti Doi. A small shop at Chetla “SANYASI” is the best place to get it from. Another of my favorite is the NOTUN GURER RASOGOLLA .Get it from the shop next to the Masjid near the State Bank chak at Allipore.
Will be sharing more info about the best places to eat at Kolkata from time to time.Till then Happy Saraswati Puja .Enjoy the delicacies and share them with your friends and family.

Instant Dhokla

2008-12-08T21:56:00.001+02:00

After a refreshing walk at the Corniche and inside our University’s campus with my family, I was eager to try something healthy to eat. But I was also not in a mood to slog for a long time in the kitchen. So I tried out DHOKLA. Healthy,yummy, simple and fast to make. You must be amazed .DHOKLA that too very fast… Well try this out and see for yourself.

Ingredients :

Gramflour 1 cup
Water 1 1/2 cup
Oil 2 tsp + to grease the cooking dish
Ginger 1 tsp (grated)
Salt 1 tsp
Sugar 2 tsp
Cumin ½ tsp
Mustard seeds ½ tsp
Dried red chilli 1 whole broken
Eno / Baking powder 1 tsp

Method :

Mix gramflour, salt, ginger and 1 tsp oil. Mix well. Add eno / baking soda to a cup of water and pour into the gramflour mix. Mix well and see to it that there’s no lump. Pour this batter to a greased microwave safe dish. Microwave on high for 3 mins. Let it stand for 2-3 mins. In a pan heat 1 tsp oil. Add cumin and mustard seeds. When it pops pour it over on the dhokla. Mix sugar to a cup of water and pour it over the dhokla. Let the water seep into the dhokla. Leave it for 5 mins and your dhokla is ready to serve.

2008-12-01T22:49:00.000+02:00

Life has changed a lot with the arrival of my son Dihaan. So has my interest in many things. I had been a tv buff. Now there’s no time for that. No time even to try some new recipe. But thanks to my mom, we get to eat delicious meals everyday. The one thing that Dihaan has triggered my interest in, is baking. Here I am sharing one such endeavourof mine.

BANANA WALNUT CAKE

Ingredients :
Self raising flour 2 cups
Milk 1 cup
Oil ½ cup
Vanilla essence 1 tsp
Baking powder 2 tsp
Walnuts crushed ¼ cup
Sugar 1 cup
Bananas mashed 3
Nutmeg powder ¼ tsp

Method :
Take a big bowl. Put the mashed bananas. Add nutmeg powder and sugar. Mix well. Add oil, milk and flour. Beat well. Add the vanilla essence, baking powder and walnuts. Mix again. The batter should be of a pouring consistency. You can add a little water to make it of a pouring consistency. Preheat the oven at 350 degress Celsius for 10 mins. Pour the batter onto a greased baking tray and bake the cake till done. You can check whether it’s done or not by inserting a knife in the cake, if it comes out clean, the cake is done. Take it out and leave it on a rack till it cools. Serve it with tea.

HEALTHY CAULIFLOWER

2008-11-28T22:54:00.000+02:00

Ingredients :
Cauliflower florets 500 gms
Onion 1 small
Ginger 1 inch piece
Green chilli 1
Tomato 1 small
Oil 1 tbsp
Cumin seeds 1 tsp
Cinnamom 1 stick
Bay leaf 1
Garam masala 1 tsp
Turmeric powder ½ tsp
Carrot (grated) 1 tbsp
Green peas 2 tbsp
Salt to taste
Sugar 1 tsp
Water 2 tbsp
Ghee 1 tsp
Coriander leaves 1 tbsp

Method :
Cut the cauliflower into big florets. Parboil it. Grind onion, ginger, green chilli and tomato. In a pan heat oil . Add cumin seeds, cinnamom, bay leaf and sauté till cumin seeds crackle. Then add the grinded paste and garam masala. Mix well and sauté till oil separates. Add turmeric, grated carrot, green peas and cauliflower. Mix well. Add salt and sugar. Mix well. Add water and cook for 2-3 mins. Add ghee at the end. Garnish with coriander leaves and serve hot with roti or paratha. It goes well with plain rice and dal too.

From the kitchen of : Mrs Meena Panda, Kolkata, West Bengal, India.

ALOO POSTO

2008-11-24T16:22:00.000+02:00

Ingredients :
Oil 2 tsp
Potatoes 2 big (chopped into thin square sizes)
Turmeric powder a pinch
Salt to taste
Water 1 tbsp
Dried red chilli 2
Posto 1 tsp
Cashewnuts 2

Method :
Heat about 1 tsp oil in a pan. Add chopped potatoes to it and sauté for 2 mins on medium flame. Add turmeric powder and salt. Mix well and cook again till done. Blend dried red chilli, cashewnuts and posto with a tbsp of water. Heat another pan with 1 tbsp oil. Add the posto paste and fry till done. Add the cooked potatoes to it and mix well. Cook for 3-4 mins or till done and serve hot with dal and rice.

Mung Chutney

2008-11-11T23:34:00.000+02:00

Each day now comes as a pleasant surprise from my mother’s hands. What I am going to share here is a healthy, simple and yummy chutney. It can be stored for 3-4 days and is an instant hit with whoever tries it.Serve it as a dip for chips, tacos or as a chutney with dosa, idli, vada or with rice or paratha…the choice is endless.

MUNG CHUTNEY (Broken yellow lentils chutney)
Ingredients :
Moong dal 3 tbsp (broken yellow lentils)
Oil ½ tsp
Garlic 3 cloves
Sesame seeds 1 tbsp
Salt to taste
Sugar to taste
Green chilli 1
Tamarind juice 2 tsp

Method :
Dry roast the moong dal. Heat oil in a pan. Add garlic. Saute till they turn golden brown. Add sesame seeds and sauté till light brown. Blend it all along with salt, sugar, green chilli, dry roast moong dal and tamarind juice in a mixer. Mix well and serve it with whatever and whenever you want to.

MALAI PANEER

2008-11-05T15:12:00.003+02:00

We all crave for the dishes made by our mothers when we live far from them. I am no exception. Luckily this year my maa (my mother) is with me. With her around each day is like Diwali for me,Dig (my husband) and Dihaan (my new born baby).Everyday I get to eat all my favourite dishes and many new ones too. I love all the Paneer dishes she makes. But the one I am sharing with you here is the best of all. Even Dig who eats Paneer just because I love it ,couldn’t help rating it the best he has ever tried anywhere.
MALAI PANEER
Ingredients :
Paneer 250gms (cut into 1 inch cubes and fried in oil till it turns light pink)
Oil 3 tsp
Onion 1 (chopped into 4 pieces)
Garlic 2 cloves
Ginger 1 inch piece
Green chilli 1
Cashewnuts 8 pieces
Coconut 1 tsp (grated or dry ones )
Capsicum ½ small (chopped into small pieces)
Turmeric ½ tsp
Yogurt 1 tsp
Kasuri methi ½ tsp
Milk 1 cup
Butter 2 tsp
Cream ½ cup
Coriander leaves 1 tbsp
Salt to taste
Sugar to taste

Method :
Blend the onion, garlic, ginger, green chilli, cashewnuts and coconut. Keep the blended paste aside. Heat oil in a pan . Add the blended paste and fry till oil starts coming at the edges. Add the chopped capsicum. Cook again for 1-2 mins . Add yogurt and cook again for 1-2 mins. Add kasuri methi and fry again for 1 min. Later add milk, turmeric powder, salt and sugar. Mix well and cook for 2-3 mins. Add the fried paneer cubes. Cook till milk comes to a boil. At this stage add butter and cream and mix well. Cook again for a minute. Garnish it with coriander leaves and serve hot with rice or roti according to your choice.

Source : My mother's kitchen

DHANIA CHUTNEY

2008-09-17T14:55:00.000+03:00

Ingredients :
Garlic 2 cloves chopped
Tomato 1 big chopped
Ginger 2 inch chopped
Coriander leaves 2 tbsp
Mint leaves 1 tbsp
Green chilli 1 chopped
Salt to taste

Method :
Blend tomato, green chilli, coriander leaves, mint leaves, garlic and ginger. Add salt. Mix well and serve it with parathas or pakoras. You can keep it in the freeze for 4-5 days. If you like it hot add more green chillies.

Contributed by : Mrs. Meena Panda, Kolkata, West Bengal, India.

Mango Icecream in a jiffy

2008-08-16T12:24:00.002+03:00

Summer without mangoes is never complete.The blasting heat of the sun makes you earn for cool breeze and as little time to spend in the kitchen as possible.Mango icecream is just the recipe you need to indulge yourself and beat the heat as well.Dig was very happy and relished every bit of it but also said that i must have spent the whole day in the kitchen.I should take rest.Didn’t reveal my secret to him.It takes less than 5 mins .No doubt I enjoyed all the praises .

Ingredients :

Ripe mangoes / ripe canned mangoes (chopped ) 2 ½ cups
Sugar 2-3 tbsp
Condensed milk 400gms
Milk 3 cups
Lemon juice 1 tbsp

Method :

Blend chopped mangoes and sugar in a blender properly.Add milk,condensed milk and lemon juice.Blend again for 2-3 mins till they mix properly.Pour onto a box and refrigerate for 2-3 hours.Blend that once again for 2-3 mins and let it set.You can relish it after 4 hours.Enjoy the summer with this sweet and healthy icecream made in a jiffy.

PN : Lemon juice is added to increase the flavour of the mango.If the mango is sour it’s better not to add the lemon juice.

Quick and easy fish fry on a busy day

2008-08-04T10:09:00.001+03:00

Last Sunday was very hectic. Dig and me went shopping and by the time we reached home, we were both famished. Thanks to my smart thinking I had rice and dal ready before leaving for all the shopping. Dig wanted to have fish. That’s when I just took the fish fillets without the bones and marinated this and fried it.It’ easy,quick and delicious. Saved my time and got me praises too. Try and enjoy all the applause.

Ingredients :
Fish fillets 1 (without bones and cut into 2)
Yogurt 1 tbsp
Fish masala ( you can use garam masala too) 1 tsp
Red chilli powder 1 tsp
Lemon juice 2 tsp
Salt as per taste
Black pepper powder 1 tsp
Oil 3-4 tbsp to fry

Method :
In a bowl take yogurt, fish masala (garam masala), red chilli powder, lemon juice, salt and black pepper powder. Mix well and marinate the fish fillets in this and keep aside for 15-20 mins. Then fry it in a non-stick pan on both sides till done or till you see the sides getting dark in colour. Serve it with plain rice and dal.

PN : You can increase or decrease the amount of the ingredients according to your taste.

STICKY DATE PUDDING

2008-07-28T15:13:00.002+03:00

A well equipped kitchen and bathroom are my weaknesses.I like to have every possible gadget that’s available in the world in my kitchen. Wild dream I guess. Hope it holds true in the future. For the time being I am trying to collect the basic ones. That led me add a Braun Multimix last week. I wanted to inaugurate that with something sweet yet healthy. That gave way to this not too sweet and healthy snack. You can store this in the refrigerator for a week. Don’t forget to warm it a bit before serving to enjoy it though.

Ingredients :
Khajoor (dates) 1 cup chopped,
Soda ½ tsp
Hot water 1 cup
Brown sugar ½ cup (white sugar is fine too)
Butter 90 gms
Vanilla essence 1 tsp
Maida (Self raising flour) 1 cup
Eggs 2

Method :
In a bowl take the chopped dates. Add soda and hot water and let it rest for a while to make it soft. Blend brown or white sugar and butter. Add vanilla essence, eggs and beat well. Add the maida 1 tbsp at a time and keep blending. Then add the dates and mix well. Grease a baking tray and pour the batter and bake in a preheated oven at 180 degrees C for 50 mins or till done. Insert a knife if it comes out clean then it’s ready. Cool and serve warm with tea.

Source : Adapted from the Khana khazana series.

Dr.Anjali Mukerjee’s lifestyle-complaint breakfast options

2008-07-15T11:43:00.002+03:00

A. A woman with an active lifestyle :
Veg :
1. One fruit plate followed by one or two roasted methi khakra / thepla + cucumber raita.
2. One glass orange juice followed by a vegetable sandwich (preferably whole wheat) + baked beans (optional).
Non veg :
1. One bowl of fresh fruits followed by grilled chicken sandwich + one glass of buttermilk (optional)
2. One banana followed by oats porridge + one boiled egg.

B. A woman with a sedentary job.
Veg :
1. Steamed sprouts + salad + one bowl low fat yogurt.
2. One fruit followed by vegetable upma.
Non veg :
1. One plate papaya with two egg whites.
2. One glass spinach + tomato juice followed by 5-8 almonds and cracked wheat porridge (optional).

C. A pregnant woman
Veg :
1. One pear followed by paneer sandwich + one cup milk.
2. Nachni paratha + 1 bowl beans + 1 glass buttermilk.
3. 1 glass of orange juice followed by palak utttapam + sambar.
Non veg :
1. Milk and cornflakes along with two bolied eggs followed by 5-8 almonds.
2. One glass of sweet lime juice followed by a 2 egg omelette sandwich.
3. One apple juice followed by one or two parathas (made with less oil on a non-stick pan) with scrambled egg.

Source : From the interesting articles in my file.

HARI CHUTNEY

2008-07-13T12:04:00.000+03:00

Ingredients :
Pudina leaves (mint leaves) ¼ cup
Dhania leaves (coriander leaves) ½ cup
Tomato 1 small (chopped)
Jeera (cumin seeds) 1 tsp
Amchur powder (Dried mango powder) 2 tsp
Green chillies 4-5
Salt as per taste
Lemon juice 1 tbsp

Method :
In a mixer put the tomatoes and the rest of the ingredients and blend all. Mix well. You can store this in the freeze for about a week. Serve this chutney with kebabs, samosas, kachoris, vadas, tikkis, dahi bhalle, pakoras, etc.

Source : From Akbari didi's kitchen.

2008-07-05T12:09:00.002+03:00

Beirut is fascinating.With each passing day i am learning more and more about this city as well as the country.Yesterday a friend of mine took me out for shopping to BARBUR.The area is lined with shops on both sides of the street.You can find anything that you want to buy at a good price.I bought two dresses and that too for a cheaper price compared to the prices around Hamra (where we stay).From there we went to another area Ain Meriz which is also a great place for shopping.It's more upscale and trendy though.After returning home i felt like making SHAHI PANEER for my wonderful friend.She loved it too.I served that with the stuffed vegetables and soya rice (which my friend had made for us), sweet sour mango (the recipe has been uploaded in my other blog) and Mango chutney.You can also serve it with any paratha or roti of your chioce.Easy to make and delicious this dish made my day memorable.

Ingredients :
Paneer 200 gms (cut into small cubes)
Onions 2 medium
Ginger 1"
Garlic 3-4 cloves
Green chillies 2
White pepper powder 1/2 tsp
Red chilli powder 1 tsp
Turmeric powder 3/4 tsp
Garam masala powder 1 tsp
Cream 3-4 tbsp
Dry fruits (cashewnuts,pine nuts,raisins,etc) 1/4 cup
Milk 1/2 cup
Oil 8-10 tsp
Salt to taste

Method :
Heat oil in a kadhai or pan. Fry the paneer cubes over medium heat until light brown.Keep the paneer pieces aside. Saute the dry fruits. Remember to saute the raisins at the end otherwise it will burn.Keep them aside.Grind onion,ginger,garlic and green chillies in a blender and make a fine paste.Fry the mixture in the remaining oil until golden brown and till the oil starts separating.Add salt,red chilli powder,white pepper,turmeric powder,garam masala powder.Saute for 1-2 mins.Add milk to make the gravy.Bring the gravy to a boil.Reduce the heat and cook until the gravy thickens.It doesn't even take more than 2-3 mins for the gravy to thicken so be careful.Reduce the heat when the gravy thickens.Put a portion of the sauteed dry fruits in the gravy while it is being cooked.Keep the rest for garnishing just before serving.Finally add friend paneer cubes and 1 tbsp cream. Cook for 5 mins.Garnish the Shahi Paneer with cream , rest of the dry fruits and coriander leaves.Serve it with either plain rice or roti and relish.

Source : adapted from indianfoodrecipe.com

Baigan ka Bharta

2008-07-03T18:57:00.002+03:00

Baigan ka bharta goes hand in hand with roasting it. It certainly takes time. But have you ever heard of any recipe which takes just 15 mins . I love this bharta but couldn’t believe my eyes when I saw it being prepared in just 15 mins. Try this out and make it whenever you want to from now on.

Ingredients :
Eggplant 1 large (peeled and chopped into thin pieces)
Turmeric powder a pinch
Asafoetida a pinch
Tomatoes 1 lagre chopped finely
Onion 1 large chopped into thin long pieces
Amchur powder (Dried mango powder) 1 tsp
Green chillies 1 chopped fine.
Salt to taste
Jeera (cumin seeds) 1 tsp
Coriander leaves 2 tbsp
Water ½ cup
Oil 1 tbsp

Method :
Boil the eggplant pieces in water with a pinch of turmeric till they turn soft. Don’t overcook them. 5mins on high flame is enough. Add the chopped tomatoes, green chillies, amchur powder, salt and mix well. Mash the eggplants. In a pan heat oil. Add jeera. When it crackles add the chopped onions. When the onions turn light brown add the asafetida. Saute for a minute and add it to the mashed eggplant mix. Mix well and cook till water evaporates. Garnish with coriander leaves and serve hot with rotis.

Source : Akbari didi's kitchen

BREAKFAST

2008-07-02T21:25:00.001+03:00

In this so called fast paced life, one of the things that most of us don’t have the time for, is breakfast. Here are a few facts I would like to share with all of you as to why that’s the most important thing to start our day with.
· Breakfast provides glucose to your brain, making you mentally efficient and alert.
· It provides you with vital nutrients and vitamins.
· It improves your short-term memory.
· People who eat breakfast regularly experience less fatigue and lower cholesterol levels.
· By eating your morning meal, you are able to maintain a higher metabolic rate throughout the day.

Source : from my file of interesting articles

Lemon Rice

2008-06-19T22:55:00.002+03:00

Friends were coming over for lunch and since they were all foreigners i wanted to make a rice dish they hadn't had.Out of the blue this soury rice dish came to my mind.My effort paid off when everyone loved it and wanted to know what it was.Our indian secret,right ? Just kidding.Hope it helps you too when you want to serve something different to your friends and loved ones.

Ingredients :

Rice (boiled with salt added to it beforehand ) 1 cup
Butter 4 tbsp
Oil 1 tbsp
Kari patta 2 sprigs or about 8-10 leaves
Mustard seeds 1/2 tsp
Dry red chillies broken 2
Urad dal 2 tbsp
Chana dal 1 tbsp
Capsicum (chopped fine) ½ of a big one
Turmeric powder 2 tbsp
Lemon juice 1 ½ tbsp
Nuts (almonds,pine nuts, cashewnuts) 2 tbsps (optional)

Method :

Heat a pan or kadai (a non-stick one is better).Add butter and oil (adding oil to the butter ensures that butter doesn’t get burnt). When hot add mustard seeds,kari patta and red chillies. Saute for a sec. Add the urad dal and chana dal. Saute till they turn light pink. Add capsicum and sauté till it turns soft. Add turmeric powder. Mix well. Add rice little by little and mix well. Make sure that each grain of rice gets coated with turmeric evenly. When all the rice grains are done add lemon juice mix well and serve hot after garnishing with the chopped nuts.

Sesame flavored vegetable noodles

2008-06-19T22:21:00.002+03:00

My husband was looking for noodles yesterday when I got the idea of trying something new with my noodles packet left untouched for a long time in my kitchen pantry. I stumbled onto a recipe that fit my bill perfectly. My husband and me we both liked it a lot. It’s subtle yet tasty and healthy. I have altered the original recipe a bit to suit my taste. It’s called the Sesame flavored vegetable noodles.

Ingredients :
Noodles 1 pakcet / 500 gms
1 ½ tbsps toasted sesame seeds
1 tbsp soya sauce
1 tsp ginger chopped finely
Salt to taste
Black pepper to taste
1 ½ tbsps honey
1 tbsp vinegar
Oil 2 tbsp
Onion juliennes 1 small
Carrot juliennes (1 small)
Capsicum juliennes (1 small)
Cabbage juliennes (half of a small cabbage)
French beans chopped fine (100 gms)
Garlic chopped fine 1 clove

Method :
Boil the noodles, drain, run through cold water, toss them in oil and keep aside. Prepare a mixture of soya sauce, toasted sesame seeds, ginger, salt, black pepper powder, honey and vinegar. Mix well and keep it aside. Heat oil in a pan. Add garlic and onions. Saute for a second. Add carrot, capsicum, cabbage and French beans on high flame for 2-3 mins. Add the prepared soya mix and mix well. Add the noodles and combine properly. Serve it hot or cold as per your wish. The nutty taste of the roasted sesame makes one yearn for more so keep more handy and relish it.

Note : The original recipe called for toasted sesame seed powder instead of the seeds, sesame oil instead of the sunflower oil that I have used here and spring onions instead of onions.

Source : Adapted from Sailu’s blog.

Butter Paneer Masala

2008-06-19T22:19:00.001+03:00

I love paneer in whatever way it is cooked. Being out of India and living in places where it’s hard to get makes me crave for it badly I guess.Whenever I cook paneer dishes I just wish it was available in each and every corner of the world. You can say one can make paneer at home. I guess I am a lazy person when it comes to trying something out right from a scratch. Anyway recently while visiting sailu’s blog I saw the Butter Paneer Masala recipe (one of the most popular main course food items in Indian restaurants) and couldn’t resist to try it out the very next day. The result no doubt was awesome. Try it out and believe me your loved ones would do anything you want them to, just to eat this one. Happy cooking with your paneer.
Ingredients :
250 gms paneer (cubed & sauted in a tbsp of ghee till golden brown,remove into a dish and add a cup of hot water to the paneer cubes & let them sit in it for 5 mins,then drain the water & keep aside.)
2 big onions (blanched for 10 mins & pureed)
1 tbsp ginger-garlic paste
1 tsp red chilli powder
3 big ripe tomatoes (blanched,de-skinned & pureed)
3 tbsps cashewnut powder
½ tsp coriander powder
Pinch of turmeric powder
½ tsp kasuri methi (dry fenugreek leaves)
1 tsp garam masala powder / make a powder of 3 cloves,1 green cardamom & 1 “ cinnamom
Salt to taste
3 tbsps butter
2 tbsps fresh cream

Method :
Heat 2 tbsp butter in a pan, add the onion paste and sauté till brown. Add ginger-garlic paste. Saute for 3 mins. Add chilli powder and combine, followed by the cashew paste and combine. Add tomato puree, crushed kasuri methi, coriander powder, turmeric powder , garam masala and salt. Stir and let it simmer for 4-5 mins. Add the paneer and simmer for 4-5 mins. Add a small cup of water and let it cook on medium heat for 10 mins or till you get the desired curry consistency. Remove from fire, stir in remaining butter and fresh cream. Let the curry sit for 10-15 mins before serving. Garnish with coriander leaves and serve hot with roti / paratha or rice.
Source : Sailu’s blog

WHOLE WHEAT COOKIES

2008-05-22T13:12:00.000+03:00

Watching the sitcoms is a time killer but it also makes one crave for something to munch on.That desire of mine made me bake some cookies. It turned out quite well. Healthy,tasty and home made with lots of love added to it .What else does one need.

Ingredients :
Whole wheat (Atta) 2 cups
Baking powder 1 tsp
Oil ½ cup
Brown sugar / white sugar 1 cup
Egg whites 2
Cinnamon powder 1 tsp

OVEN TEMP : 350 F- 180 degrees Celsius

Method :

Mix the baking powder into the whole wheat. Add the brown sugar / white sugar and oil into it and mix lightly with finger tips to make the mixture look like breadcrumbs. Add the egg whites and cinnamon powder and mix lightly till the mixture collects into a mass. Break the dough into small portions and roll into smooth rounds and then press to make it a little flat. Bake in a pre-heated oven for 15- 20 mins. Keep some space between the cookies before baking to let the cookies expand while baking.

GUACAMOLE SALSA

2008-05-22T13:10:00.001+03:00

Many a times I have caught myself trying to figure out what to eat for snack or to serve to my guests. Something healthy yet delicious and a little exotic. Yesterday I invented one and was pretty happy with myself. The result of my long deliberation was Guacamole Salsa. Easy to make and a little exotic too. Happy news for the beauty conscious too as it’s a beauty food.

Ingredients :
Avocado 1
Lemon juice 2 tbsp
Black pepper powder 1 tsp
Onion chopped 1 small
Tomato chopped 1 small (solid ones leave the seed and liquid)
Tobassco 1 tsp
Salt to taste

Method :
Scoop the avocado and chop them finely. Add lemon juice, black pepper powder, salt , onion, tomato, tobassco and mix well. Serve it with chips or tortillas. Your guests will love it so keep more handy. You can also change the quantities of the ingredients as per your taste and choice.

DAL MAKHANI

2008-05-16T19:28:00.001+03:00

Ingredients :
Whole black gram (sabut urad) ½ cup
Red kidney beans (rajma) 2 tbsp
Salt to taste
Red chilli powder 1 tsp
Ginger grated or chopped 2 inch piece
Butter 3 tbsp
Oil 1 tbsp
Cumin seeds 1 tsp
Garlic chopped 6 cloves
Onion chopped 1 large
Green chillies slit 2
Tomatoes chopped 3 medium
Garam masala powder 1 tsp

Method :
Pick, wash & soak sabut urad & rajma overnight in 3 cups of water. Drain. Pressure cook sabut urad & rajma in 3 cups water with salt & half the red chilli powder (you can add half the ginger too if you wish) for 3 whistles. Open the lid & see if the rajma becomes totally soft. Heat butter & oil in a pan.Add cumin seeds. When they begin to change colour add ginger, garlic & onion & sauté till golden. Add slit green chillies, tomatoes & sauté on high heat. Add the remaining red chilli powder & sauté till the tomatoes are reduced to a pulp. Add the cooked dal & rajma along with the cooking liquour. Add some water if the mixture is too thick. Add garam masala powder & adjust salt. Simmer on low heat till the dals are totally soft & well blended. Serve hot.

Chef’s tip : This dal tastes just as good (even better) the following day after reheating properly.

Source : Khana Khazana

AKOORI ( Perfectly spiced scrambled eggs in Parsi style )

2008-05-16T19:26:00.000+03:00

Ingredients :
Eggs 6
Salt to taste
Milk ¼ cup
Oil 1& 1/2 tbsp
Ghee 1 & ½ tbsp
Cumin seeds 1 tsp
Ginger chopped 1 inch piece
Onions chopped 2 medium
Green chillies chopped 2
Tomato chopped 1 large
Turmeric ¼ tsp
Red chilli powder ½ tspFresh coriander leaves chopped 2 tbsp

Method :
Break eggs into a bowl. Add salt & whisk. Add milk & whisk. Heat oil & ghee in a kadai. Add cumin seeds, ginger, onions and sauté. Add green chillies & continue to sauté till onions are lightly browned. Add tomato & mix. Add turmeric powder, red chilli powder & continue to sauté. Add eggs & cook, stirring continuously, till the eggs get cooked. Take care that they donot become too dry. Add coriander leaves & mix. Serve hot with bread.

Source: Khana Khazana.

ACHARI GOSHT

2008-05-14T00:43:00.000+03:00

Ingredients :
Lamb shoulder bones included diced 500gms
Onions chopped 2
Tomatoes chopped (large) 2
Plain greek yogurt 3 tbsp
Fat garlic cloves 4 & ginger 1 inch minced
Panchphuran 2 tbsp
Whole red chillies 4
Red chilli powder ½ tsp
Turmeric powder ½ tsp
Garam masala 1 tsp
Fresh lime juice 2 tbsp
Mustard oil 3 tbsp
Sunflower oil 1 tbsp
White sugar ½ tsp
Salt to taste

Method :
In a medium sized saucepan, bring the mustard oil to heat over a high flame. When it is hot throw in the panchphoron, sugar & whole red chillies & as they splutter, stir in the chopped onions. Fry for 5 mins until the onions are soft & translucent. Then mix in the garlic/ ginger & stir the whole lot until it starts turning golden caramel in colour. Now add the turmeric & chilli powder & tomatoes. Stir like a maniac until the tomatoes disintegrate. You may find that the mixture starts sticking to the bottom of the pan. If this happens, just add 2 tbsp of water & scrape the masalas off the bottom of the pan. At this stage, mix in the yogurt, the lamb chunks & the sunflower oil. Seal the lamb all over, mixing well to coat evenly with the masalas. Add enough hot water to submerge the lamb, lower the flame to the medium high, cover & cook until the lamb literally melts in your mouth. You will need to watch this like a hawk or the dish will simply burn at the bottom. As the dish cooks, its curry will be reduced to a thick, jelly-like consistency. When the lamb is cooked, mix in the garam masala, the lime juice & salt. Serve with hot, buttered naans & creamy,plain yogurt for a spicy treat.

Source : quickindiancooking.com

INSTANT GULAB JAMUN

2008-04-18T17:46:00.002+03:00

Ingredients :

Milk powder 1 cup + 2 tbsp
Refined flour (maida) 1tbsp
Soda bicarbonate ¼ tsp
Green cardamom powder ½ tsp
Ghee 4tsp + to deep fry
Sugar 1 cup
Lemon juice 1 tsp
Water 1 cup

Method :
Take milk powder, refined flour, soda bicarbonate, green cardamom powder and 4tsp ghee in a bowl and mix. Heat sugar and 1 cup water in a pan and cook to make a syrup. Add lemon juice to clarify the soup. Remove the scum. Transfer the syrup into a serving dish .Heat sufficient ghee in a kadahi. Add sufficient water to the milk powder mixture and knead into a soft dough. Divide the dough into small balls .Deep fry these in the heated ghee on low heat. When the gulab jamuns are golden brown, drain them and add to the hot syrup. Serve hot or at room temperature .Makes about 20 gulab jumans of small medium size.

Source : Khana Khazana

DUM ALOO

2008-04-10T15:32:00.000+03:00

Ingredients :

Potatoes 400 gm (peeled, boiled & cut into quarters)
Tomato puree 2 cups
Saunf powder 1 tsp
Jeera powder 1 tsp (roasted)
Desi ghee 1 tbsp
Ginger-garlic paste 1 tsp
Beaten curd 1 tbsp
Salt to taste

Method :
In a large degchi or pan, heat desi ghee and add potatoes. Cook for 10 minutes. Pour tomato puree, saunf powder, jeera powder, salt and ginger-garlic paste. Cook further for 10 minutes on a medium flame. Add beaten curd and cook for 5 minutes, and serve hot.

PN : Canned tomato puree is a bit salty so if you don’t want it very sour, you can add a bit of sugar to reduce the salty flavour.

GINGER CHICKEN

2008-04-10T15:30:00.000+03:00

Ingredients :

For marinade:
Soya sauce 1 tbsp
Vinegar 1 tbsp
Cornflour 1 tbsp
Salt to taste

For the chicken :
Chicken 800 gms (cut into pieces)
Onion 2 small (chopped into mid size pieces)
Green chillies 2
Coriander stems (a bunch)
Curry leaves (a sprig)
Ginger-garlic paste 1 tbsp
Ginger juliennes 1 tbsp
Pepper powder ½ tsp
Oil to shallow fry
Coriander leaves 1 tbsp (chopped)
Lime juice 1 tbsp
Salt to taste

Method :
Marinate the chicken pieces in soya sauce, vinegar, cornflour and salt and keep aside for minimum 20 minutes. Meanwhile blend the onion,green chillies,coriander stem and curry leaves to a fine paste. Keep it aside. In a large non-stick pan take oil and shallow fry the marinated chicken pieces properly. When it turns golden and moisture goes away add ginger-garlic paste and the ginger juliennes. Mix well. Later add the onion & green chilli paste. Mix it. When it gets cooked and sticks to the chicken add salt. You can drain the excess oil. Add pepper powder at the end. Sprinkle chopped coriander leaves and lime juice if you want and serve hot.

Source : Chef Sanjay Verma

EGG KEEMA CURRY

2007-11-05T12:30:00.000+02:00

Ingredients :
Oil 2tbsp
Cumin seeds 1 tsp
Garlic 1 pod (grated)
Ginger 1” piece (grated)
Green chillies 1 (chopped)
Onions 2 (chopped)
Tomatoes 1 (chopped)
Eggs (boiled 7-8
Turmeric ½ tsp
Garam masala 1 tsp
Red chilli powder ½ tsp
Coriander powder 2-3 tbsp
Salt according to taste

Method :
Heat oil in a pan and add cumin seeds, garlic, green chilli and ginger. When the garlic and ginger turn a little brown add the onion. Mix well and close the lid for a while to let the steam do the cooking. Stir after 3-4 min and add red chilli powder. Mix well and close the lid again. After one min add turmeric powder, coriander powder and mix well. Close the lid for a min. Stir and add the tomatoes. Mix well and close the lid. After 2-3 mins when the tomatoes are cooked well grate the eggs and mix well. Add salt and garam masala. Garnish the dish with sliced eggs on the top and serve.

Source : ifoodtv.com

Kheer

2007-09-24T12:00:00.000+03:00

Ingredients :
1 handfull basmati rice
1 lt milk
250 gms condensed milk
2 tbsp sugar
2 tbsp dry fruits
1 tbsp dessicated coconut

Method :
Clean the rice in a kadahi.Add little milk to it and boil.When the milk becomes thick add a bit more (just to bring it over the level of rice).Be careful not to let the milk burn.Keep on repeating this process till you come to the last amount of milk left.When adding this amount add sugar,dry fruits,dessicated coconut & condensed milk too.Serve it hot or cold as you wish.

Contributed by : Mrs Nandika Mishra,Tokyo,Japan.

Tomato Chutney

2007-09-23T15:25:00.000+03:00

Ingredients :
1/2 tsp meethi seeds
1 tbsp oil
1 tsp urad dal
1 tsp turmeric powder
1 tsp mustard seeds
1 dry red chilli
4-5 kari patta
a pinch of hing
1 can tomato
1/2 tsp red chilli powder
salt as per taste

Method :
Roast meethi seeds & grind them.Heat oil.Add urad dal,mustard seeds,dry red chilli,kari patta,hing and tomato.Add salt & turmeric.Mix well.When oil starts floating on the top,add red chilli powder,meethi powder and hing.It can be stored for a week & served with paratha & roti.

Contributed by : Mrs Nandika Mishra,Tokyo,Japan.

Mango Dal

2007-09-22T16:44:00.000+03:00

Ingredients :
1 cup Arhar dal
2 cups water
1 tsp turmeric powder
1/2 cup raw mango pieces
salt as per taste
a pinch of red chilli powder
1 green chilli
1 tsp mustard seeds
1 dry red chilli
a pinch of hing powder (asafoetida)
4-5 leaves kadhi patta
1 tbsp oil

Method :
Pressure cook arhar dal,mango,green chilli,turmeric powder,red chilli powder & salt.Heat oil in a pan.Add mustard seeds,dry red chilli,hing & kadhi patta.When it sizzles pour it over the dal & mix well.Serve it with rice.

Contributed by : Mrs Suman Mallena,Hyderabad,India.

Gobhi Manchurian

2007-09-22T16:14:00.000+03:00

Ingredients :
2 tbsp cornflour
salt as per taste
2 tbsp soya sauce
500 gms cauliflower
1 tsp garlic finely chopped
1 tsp ginger cut thinly lengthwise
1 green chilli cut lengthwise
1 onion chopped into thick pieces (as in chilli fish or chilli chicken)
1 tbsp tomato sauce
1 tsp chilli sauce
1 tsp vinegar
a pinch of ajinomotto (optional)
oil for deep frying + cooking

Method :
Boil the cauliflower florets.When they turn soft make a batter of cornflour,salt & soya sauce & dip the boiled florets.Deep fry them & keep them aside.In a pan heat 1 tbsp oil.Add garlic,onion,green chilli & ginger one after another.Fry it for a minute.Add tomato sauce,chilli sauce,soya sauce & vinegar.Add half a cup of water.Add fried cauliflower florets & let it cook.When its semi dry add ajinomotto.When ajinomotto melts properly serve it with roti or paratha.

Contributed by : Mrs Rita Rout,Bangalore,India.

Jeera Aloo

2007-09-21T15:44:00.000+03:00

Ingredients :
4 large boiled potatoes
4 tbsps oil
1 tsp jeera
salt to taste
1 tsp chilli powder
2 tbsps dhania powder
2 tbsps roasted cumin powder
1 tsp aamchur powder
2 tbsps dhania leaves chopped

Method :
Cut the potatoes. Heat oil.Add jeera,salt,chilli powder,dhania powder,roasted cumin powder.Mix well.Add aamchur.Add potatoes and chopped dhania leaves.Serve it hot with roti or parathas.

Source : Khana khazana series

Lehsuni Daal (Garlic Flavored Lentils )

2007-09-21T15:21:00.001+03:00

Ingredients :
1 cup masoor dal washed thoroughly
3 cups water
2 tbsps oil
salt to taste
1 onion chopped fine
1 tomato chopped fine
1/2 tsp turmeric powder
1/2 tsp red chilli powder
3 tbsps ghee
3 dry red chillies stalks removed & broken into small pieces
1/2 tsp asafoetida
1 tsp cumin seeds
8-10 cloves of garlic

Method :
Mix the daal,water,cooking oil,turmeric powder,red chilli powder,salt to taste,onion & tomato in the pressure cooker or a deep pan & boil till the lentils are very soft.In another small pan,heat the ghee well & add the cumin seeds which will sizzle.When they stop sizzling add the garlic and dry red chillies & fry till the garlic is light brown.Add the asafoetida & turn off the fire.Quickly add this ghee & spice mixture to the boiled daal & stir well.Eat pipping hot with rice & other dishes.

Source : anonymus.

Bolinhas

2007-09-21T15:00:00.001+03:00

Ingredients :
4 egg yolks
1 cup castor / powdered sugar
1.5 cups semolins (suji)
1.5 cups cashewnuts ground
1 tsp cardamom powder
2 cups coconut grated
a greased baking tray

Method :
Beat egg yolks & sugar to a light & creamy consistency.Mix the rest of the ingredients except the coconut & keep covered for 8 hours.Mix in the coconut.Shape into small balls (about 12),flatten slightly and place on the baking tray.Bake in a pre-heated oven till brown.

Source : ndtvcooks.com

Aada Hing Khicdi

2007-09-21T14:54:00.001+03:00

Ingredients :
250 gm basmati rice
20 gm whole green moong
1 half coconut- grated
1 inch piece ginger
2 tejpatta
1 tsp hing
2 green chillies
1 tsp sugar
2 tbsp ghee/ refine oil
salt as per taste

Method :
Soak the green moong in water for about 2-3 hours.Clean the rice.Crush the ginger.In a presuree cooker heat the ghee / oil.When its hot add the tejpatta,jeera and green chillies.Fry for a second.Add the grated coconut mix properly.Add water (double to the amount of rice).When it starts boiling add rice,moong,crushed ginger,sugar,hing and salt.Close the lid and let it cook till done.While serving pour a little ghee over it.

Contributed by : Mrs Sriparna Ghosh,Kolkata,India.

Khatti Meethi Daal

2007-09-21T14:41:00.002+03:00

Ingredients :
1 cup yellow lentils
1/2 tsp turmeric powder
1 tbsp salt
1 tbsp sugar
1 tsp chilli powder
2 tsp pav bhaji masala
20 gm tamarind pulp
2 tbsp oil
1 tsp mustard seeds
7-8 curry leaves
1 tbsp chopped coriander leaves

Method :
Cook the daal along with turmeric,salt & sugar to a thin,smooth,pouring consistency.Add chilli powder,pav bhaji masala,tamarind pulp & simmer till well blended.
For the tadka :
Heat the oil,add the mustard seeds and the curry leaves.When the seeds begin to splutter,add the daal mixture & bring to a boil,then simmer for about a minute.Garnish with coriander leaves & serve hot.

Source :ndtvcooks.com

Aloo Badi Rasedar

2007-09-21T14:32:00.000+03:00

Ingredients :
500 gm potatoes- peeled & boiled
5-6 badiyan
2 tbsp oil
1 tsp cumin seeds
1 tbsp salt
1/2 tsp turmeric powder
1/4 cup yogurt- beaten smooth
2 and 1/2 cups water
1 tbsp coriander leaves

Method :
Break the potatoes by holding them in your palm & closing your fists. Heat oil & add the badis in very briefly - just put them in,quickly turn them over & remove from oil,keep aside.They should barely get darkened. In the same oil,add cumin,when it splutters,add the potatoes & fry over high flame but just slightly. Add salt,turmeric & badis. Stir fry till mixed well.Add enough water to cover the potatoes and badis,bring to a boil & simmer,till the badis get soft,but hold their shape.Add the yogurt & mix well & serve immediately garnished with coriander leaves.

Source : ndtvcooks.com

Khatta Mitha Baigan

2007-09-19T14:38:00.000+03:00

Ingredients :
10-12 small brinjals
oil for frying
1 tsp cumin seeds
1 tbsp ginger finely chopped
1/2 cup tomato finely chopped
1 cup tomato puree
2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
2 tsp salt
1 tsp chilli powder
1 tbsp sugar
1 tsp vinegar
1/4 cup coriander leaves chopped
1 tsp green chillies

Method :
Wash and wipe the brinjals and slit them.Heat oil and fry the brinjals over high flame,till slightly soft but still retain their shape and colour.Take 1/4 cup oil in another pan,add cumin and once it splutters,add ginger.Saute till it is very light brown.Add tomatoes and tomato puree,mix well and add coriander,turmeric,garam masala,chilli powder,salt,sugar and vinegar.Saute till the oil separates.Add the brinjals,green chillies and half of the coriander leaves.Cook further for about 5 mins.Garnish with remaining coriander leaves and serve hot.

Source: ndtvcooks.com

Kesari Halwa

2007-09-19T11:57:00.000+03:00

Ingredinets :
1 cup water
1 cup milk
1 cup rawa (Semolina)
1/2 cup ghee
1/2 cup sugar
1/2 tsp kesar or 1-2 strands of kesar
1 tsp elaichi powder
1 tbsp kismis and nuts

Method :
Boil water and milk.In ghee fry the rawa.Add the boiled milk,sugar,kesar,elaichi powder,kismis and nuts.When the ghee starts flotaing up take it out and serve it hot.

Khilli Hui Khicdi

2007-09-18T21:17:00.000+03:00

Ingredients :
1 cup basmati rice
1/4 cup arhar dal
1/4 cup chana dal
1/4 cup moong dal
2tbsp clarified butter
1tsp cumin seeds
2 bay leaves
1tbsp ginger finely chopped
1tbsp salt
1/2 tsp garam masala
1/2tsp chilli powder
2-3 green chillies chopped

Method :
Soak the rice and dals together for atleast 1/2 an hour.Drain and keep aside until further use.Heat ghee in a heavy based saucepan and add cumin seeds and bay leaves.When the seeds splutter add ginger and saute till a light brown.Add drained rice mixture,coriander powder,salt,garam masala,chilli powder and stir a few times till well mixed.Saute over high flame,till excess water dries up.Add green chillies and 3and 1/2 cups water,bring to a boil.Lower flame,cover and simmer for about 15 mins.Serve hot garnished with coriander leaves.

Badam Milk

2007-09-18T21:12:00.000+03:00

Ingredients :
1 cup chilled milk
1 cup condensed milk
1 cup almonds
A pinch of cardamom powder
1 cup ice crushed

Method :
Place the almonds in a bowl and pour boiling water over.Leave for an hour.Chop half the almonds fine and place the other half in a blender.Place the milk,condensed milk,cardamom powder and ice in the blender too.Blend till well mixed and serve garnished with chopped almonds.

PANEER LABABDAR

2007-08-31T10:34:00.000+03:00

Ingredients :

150 gm Cottage cheese
50 gm refined oil
1/2 tsp cumin seeds
50 gm chopped onion
50 gm chopped tomato
1/2 tsp chilli powder
1/2 tsp garam masala
1/4 tsp ground cumin seeds
1/4 tsp kasturi methi
25 gm white butter
50 gm fresh cream
salt to taste

Garnish : Chopped coriander, shredded ginger, sliced tomato peel.

Method :
Heat oil in a pan. Saute jeera and chopped onion in the pan until brown. Add chopped tomatoes and stir well. Pour some tomato puree over it for color. Cook over low flame for a mintue. Add the jeera powder, red chilli powder, garam masala and a dash of kasoori methi. Stir in paneer. Cook over low flame for 5-10 minutes. Remove from flame. Pour the butter and cream over the top. Garnish with shredded ginger, chopped coriander and sliced tomato peel. Serve hot.

From : ndtvcooks.com

MOONG DAL KA HALWA

2007-08-31T10:16:00.000+03:00

Ingredients :

1/2 cup husked green gram (dhuli moong ki daal) soaked in water for 5-6 hours
1/2 cup ghee
1/2 cup sugar- mixed with milk & water
1/2 cup milk
1 cup water
1/4 tsp powdered chhoti elaichi
2 tbsp silvered & roasted almonds

Method :
Wash daal and grind coarsely,in a food processor or a grinding stone. Heat the milk mixture to dissolve the sugar,bring to a boil and keep hot till needed.In a heavy kadahi, mix ghee and daal, and stir fry over low heat till fried well. Add milk mixture to the fired daal and stir well to mix together. Cook over low heat till the liquid is absorbed, and once again stir fry till the fat separates. Mix in the cardamom powder and half the almonds. Transfer on to a serving dish, decorate with the rest of the almonds and serve hot.

From : ndtvcooks.com

ANDA TAMATAR

2007-04-26T18:10:00.000+03:00

Ingredients :

Eggs 6 (hard boiled,halved)
Curry leaves 12-14
Oil 1 tbsp
Mustard seeds 1tsp
Whole red chillies 2
Tomato grated 1 cup
Coconut grated 1/2 cup
Salt 1tsp
Chilli powder 1/2 tsp
Sugar 1tsp
Coriander leaves for garnishing
Almonds chopped for garnishing

Method :
Heat the oil. Add curry leaves,mustard seeds and the red chillies.When the mustard seeds begin to splutter add the grated tomato.Mix well,cover and cook till oil starts leaving the sides.To this add the grated coconut,salt,chilli powder and sugar.Mix well,cover and cook again for 8-10 mins.Transfer the gravy onto a serving dish,place eggs over it and serve garnished with coriander leaves and almonds.

PS : You can increase or decrease the amount of salt and sugar according to your taste.
Source: ndtvcooks.com

TADKA (Mixed pulses)

2007-04-19T13:32:00.000+03:00

Ingredients :
Mixed dal 250gms (masoor,toor,urad dal,rajma & brown chole)
Onion 2
Tomato 1
Garlic 4-5 pods
Ginger 1” piece
Green chillies 2
Kasuri meethi 1tsp
Garam masala 1tsp
Black pepper powder 2tsp
Oil 2tsp
Butter 1tsp
Chilli powder 1tsp
Turmeric powder ½ tsp
Whole spices (cinnamom stick,cardamom,clove,black pepper,bay leaf and coriander leaves)
Salt according to taste

Method :
Soak the dal mixture in water for 3-4 hours. Pressure cook with 2-3 cups water add dal mix, turmeric powder, whole spices, salt till one whistle. Cook for 5-10 mins on low flame. In a kadahi take 2tsp oil and 1tsp butter. Add chopped onions, garlic, ginger, tomato, kasuri meethi and green chilli. Then add the dal mix, add chilli powder and cook on low flame for 5-10 mins. When it starts to boil add coriander leaves, black pepper powder, garam masala and when it cooks properly serve it hot with roti.

SIMLA MIRCH AUR ALOO (Green capsicum and potato curry)

2007-04-19T13:27:00.000+03:00

Ingredients :
Capsicum sliced 250gms
Potatoes 250gms (boiled,peeled and cut to match the capsicums)
Onion 125gm (sliced thick)
Tomatoes 125gm (sliced a little thicker than the onions)
Oil ¼ cup
Cumin seeds 1tsp
Coriander seeds powdered 2tsp
Salt according to taste
Turmeric powder ½ tsp
Garam masala ¼ tsp
Red pepper powdered ½ tsp
Coriander leaves 1tbsp (to garnish)

Method :

Heat oil and add the cumin seeds. When the seeds splutter, add the onions and sauté over high heat, till glossy. Add the tomatoes, coriander powder, salt, turmeric, garam masala and red pepper and stir fry till the vegetables cook coated with the spices and oil. Add the capsicums and potatoes, lower the heat and sauté till the capsicums become slightly limp (half cooked).Serve hot garnished with the coriander leaves.