Chilli Paneer

Veggie version of a chilli chicken.Easy recipe that is a good accompaniement to veg fried rice.

Ingredients:
Paneer 100 gms cubed
Capsicum 2 cut into squares
Onion 2 cut into squares
green chillis 2 chopped
ginger 1tbsp chopped
garlic 6-8 cloves chopped
soy sauce 1tbsp
vinegar 1tbsp
cornflour 1tsbp
water 1/4 cup
salt
pepper
oil

1.Heat oil in a wok.Add the ginger,garlic,onion and saute for 1 min.
2.Add capsicum and saute for a few minutes.
3.Add the paneer and saute for less than a minute.
4.Mix the soy sauce,vinegar,cornflour and 1/4 cup water so that no lumps remain.
5.Add the mix to the wok and saute till a thick sauce forms.
6.Add salt and pepper mix well and serve.

Full Meal Veg Casserole

This is one of my Mom's recipes which she used to make when I was very young.Its a very simple dish but combines a whole meal in it.Dal,Rice and Veggies.We used to have one of those old circular ovens and I still rememeber how great the aroma was whenever she made this at home.

Ingredients:
Masoor Dal (red lentils) 1 cup
Basmati Rice 1 cup
Tomato 1 chopped
Cauliflower 1/2 cup chopped into small florets
Onion 1 chopped
cumin seeds 1 tsp
butter 2 tbsp
salt
pepper
water 2 cups

Method:
1.Add the lentil with 1 cup water and salt in a pressure cooker and cook for 2 whistles.Set aside.
2.Add the rice with 1 cup water and salt in a pressure cooker and cook for 2 whistles.Set aside.
3.In a pan heat the butter but do not let it brown.Add the cumin and when it starts sputtering add the
   onion,tomato and cauliflower.Saute for 10mins
4.In a clear casserole,put a layer of rice and add dabs of melted better.
5.Add a layer of red lentils and again add dabs of melted butter.
6.Top with the veggie mix and bake at 170 degrees Celsius for 30mins.

Aloo Pawtol

This is a Bangla staple and one of my favorite dishes.I was introduced to this dish by my husband and  we have been cooking it fairly regularly ever since.It is a very easy recipe and goes well with dal roti.

Ingredients:
Parwal (Potol) 5-6 peeled and cut in rings
Potato 4 chopped
turmeric 1 tsp
red chilli powder 1/2 tsp (optional)
cumin seeds 1 tsp (optional)
mustard oil 1tsp
water 1/4 cup
salt to taste

Method:
1.Heat the mustard oil to smoking point.Add the cumin seeds,turmeric and red chilli powder.
2.Add the potatos and parwal.
3.Mix well.Add the salt and water.Cover and cook for 25mins (stir after every 5mins to avoid burning).
   Serve hot.
 

Baingan Bharta

This is one of my Dad's favorite dishes.The recipe is modified from the way my mom makes it.I never got around to asking her exact measurements but this is an extremely forgiving recipe and so feel free to improvise and run with it.

Ingredients:
Baingan(eggplant) 1 medium size
onions 2 finely chopped
green chilllis 2 finely chopped
garlic 6-8 cloves (can add more if required.)
ginger 1 inch ginger finely chopped
tomato 1 finely chopped
cumin powder 1tsp
coriander powder 1tsp
turmeric powder 1tsp
red chilli powder 1tsp
mustard oil 2 tsp
salt to taste
garam masala 1tsp
garnish:
tomato 2 tbsp chopped
onion 1/2 chopped


Method:
1.Make small incisions on the baingan all over and insert the  garlic cloves in the holes.
2.Roast the baingan over an open flame for around 20mins until charred all over and looks deflated.
3.Remove the inner flesh of the eggplant and discard the peel.
4.Heat mustard oil in a wok and when it starts smoking add onion,ginger,garlic and green chillis.
5.Saute for a minute and add all the powdered spices.
6.Cook till the turmeric cooks and then add the chopped tomato.
7.Add the baingan.Saute for 5 mins.
8.Add the salt and garam masala.Stir it well.Garnish with chopped tomato and onion and serve hot.

Missi Roti

Another easy recipe as an alternative to the normal phulkas that we eat everyday.This recipe is from Sanjeev Kapoor's Tandoori Cooking at Home I modified it as I do not own a tandoor and so cooked it on the tawa like a normal roti.Dal and aloo gobhi would be the perfect accompaniement to this but its so yummy that I eat it with tomato ketchup.These are perfect for parties as well as they do not harden up easily and if kept in a muslin cloth remain soft for a couple of hours at room temperature.

Makes 10 Missi rotis.

Ingredients:
gram flour (besan) 1 cup
whole wheat flour (aata) 1/2 cup
green chillies finely chopped 2tbsp (optional can be omitted if you can't handle the heat)
fresh green coriander leaves finely chopped 2 tbsp
onion finely chopped 2 tbsp
chaat masala 1/2 tsp
salt to taste
oil 2 tbsp
water to make roti dough

Method
1.Sift together the two flour with the chaat masala and salt to combine evenly.
2.Add the chopped chillies,onion and coriander.
3.Add enough water to make a soft dough.Knead the dough like for normal chapattis.
4.Make 10 small balls and let it rest for 10mins.
5.Roll out the balls one at a time as for chapattis and cook on a greased tawa adding a little oil if the
   missi roti starts sticking to the tawa.
6.Cook on both sides on the tawa.This roti does NOT require cooking over an open flame like we do for
   chapattis.

Beans Tomato Onion Stir Fry

This is a simple recipe but packs a lot of flavor.The only spices used are salt and pepper but it helps the vegetables to truly shine.Recipe credit is to my Mom-in-law who first made it for me a few years back.I
completely fell in love with this recipe for its simplicity and taste.

Ingredients:
green beans cut diagonally 100 gms
tomatos cut in thin strips 100 gms
onions thinly sliced 100 gms
water 1/4 cup
oil 1tsp
salt to taste
freshly cracked black pepper to taste (I usually put in 1 tsp)

Method:
1.Take a wok and add the oil and heat the oil.Add the green beans and saute lightly.Sprinkle a little water on to the pan and cover and cook the beans for 1 minute.Uncover,again spray a little water and cook.Continue till the beans are half cooked.
2.Add the onions.Saute gently till translucent.
3.Add the tomatos.Saute for 1 minute.Then sprinkle some water and cover and cook for 1 minute.Continue till the vegetables are cooked but not mushy.
4.Sprinkle salt and pepper.Serve.

Chocolate Cake with Ganache and Chocolate Cupcakes

I did a beginners baking course at Baker's Kraft and my lovely instructor Leah taught me how to make a chocolate cake and chocolate ganache.The class was awesome I learnt a lot and had a lot of fun.I tried my hand at the chocolate cake for my friends Kaushik and Bonojyotsana.Also made mini cupcakes using the same batter as goodies to take to work. :)

Carrot Cupcakes with Whipped Cream frosting and Mango Jam

The combination of carrot and mango might be an unusual one but I found that the mango really helps push the carrot come through more.Carrot is a delicate flavor so I tried to not over do the mango and kept it only as part of the topping and did not incorporate it into the cake batter itself.The recipe is modified from  the country living website

This recipe makes 6 medium size cupcakes.

Cupcake Ingredients:
flour 120gm
castor sugar 120gm
oil 60ml
egg 1
vanilla extract 1tsp
baking powder 1tsp
baking soda 1/2 tsp
carrot 1 large grated
walnuts 1/4 cup chopped

Frosting Ingredients::
whipped cream (I used the blue bird brand which has vanilla extract in it as well as sugar)1cup
mango jam 1/4 cup (its best to use an icing bag with a small tip to pipe it on to the cupcakes)
grated carrot 2 tbsp

Method:
1.Mix all the dry ingredients together followed by the wet ingredients whip till it reaches dropping consistency.
2.line a 6 cup muffin tray with cupcake liners.pour the batter in using an icecream scoop to ensure even distribution of the batter.If an ice cream scoop is not available then a big spoon can be used as well.Take care to not overfill the liners.The batter should reach only till the 3/4 mark on the liner or slightly more than half full.
3.Bake at 180degree Celsius for 15-20 mins.Check at 12 mins and adjust time.The cupcakes are done when a toothpick comes out clean.
4.Cool the cupcakes completely before frosting.
5.Frost the cupcakes using whipped cream,add some grated carrot on top and pipe the mango jam on top.

Pineapple Upside Down Cake

I love this cake just because it shows the divine order of the universe.How a 21cm cake pan can fit in exactly 7 pineapple rings... This recipe is modified from the upside down cake recipe on the bbc good food website.This is also my recipe for a standard 6 inch sponge cake.Easy to remember as it is equal proportions of flour butter and sugar and 2 eggs.

Ingredients
flour 100 g
butter 100 g
sugar 100 g
eggs 2
1 tsp baking powder
1 tsp pineapple extract
7 pineapple rings (from a can of pineapple rings)
4 tbsp pineapple juice (use left over from the pinapple rings can)
7 cherries
for the glaze 20 gm butter and 20 gm brown sugar
21cm cake pan

Method
1.whip together 20gm butter and 20 gm sugar until creamy and pour in the tin.Use a pastry brush to spread the glaze around on the base and the sides of the tin to evenly coat.Preheat oven to 180degrees.I find that in my microwave,the convection mode gives a slightly lower temperature so I put mine at 190degrees.
2.line the base of the tin with 7 pineapple rings and place a cherry in each ring(don't worry if the cherries seem too small for the pineapple ring.The cherries will soak in the butter sugar syrup while cooking and get nice and plump )
3.In a mixing bowl whip together the sugar and butter.Add the eggs one at a time and combine one fully before adding the next.
4.Add the flour and combine again.Add the baking powder,vanilla extract and the pineapple juice.I always add a bit more pineapple juice just to really kick in the pineapple flavor.
5.Pour the batter in the cake tin.
6.Bake at 180degrees for 30mins.Check the cake after 25mins and bake till a tooth pick inserted comes out clean.
7.Take the cake out of the oven.Cool for 10 mins.Invert the cake and serve warm.

Coffee Cake

We went to our friend Dilesh's Birthday Party and I baked this simple coffee cake for him.I modified this recipe from the Good Food website recipe for Coffee and Walnut Cake.I modified this recipe by skipping the walnuts which I did not have at home.I did not have self raising flour so I increased the baking powder to 1tbsp.In addition, I increased the temperature to 180 degrees centigrade and baked it for around 45 mins.I have recently realised that the only way to get properly baked cakes in my convection mode microwave setting is to increase the temperature mentioned in recipes by around 15 degrees.Hopefully this will help my future baking endeavors.

Ingredients:
Butter 125 gms
Sugar 125 gms
Eggs 2
Maida 125 gms
Baking powder 1tbsp
Coffee powder 2tbsp (dissolved in 3 tbsp hot water)
Icing Sugar 2 tsp to dust on the top at the end

Method:
1.Cube the butter and let it soften a little at room temperature.Mix the butter and sugar together until creamy.
2.Add eggs,flour and baking powder.Beat it well so that a homogeneous batter is formed without any lumps
3.Add the coffee and mix well.
4.Bake in a preheated oven (180 degrees centigrade) for 45 mins or until a skewer comes out clean.
5.Remove from the baking tin,cool on a wire rack and dust some icing sugar through a seive for presentation.

Corn Kebabs

Here is a simple little kabab recipe which is healthy yet tasty.The recipe is from Nita Mehta's Taste of Amritsar.

Ingredients:
1 cup corn kernels
2 potatoes boiled and mashed
1 onion finely chopped
1 green chilli finely chopped
2 tbsp fresh coriander chopped
1/2 tbsp mint leaves chopped
1/2 tsp garam masala powder
1/2 tsp black pepper powder
1 tsp salt
1 tbsp melted butter
juice of 1 lemon
1 tbsp corn flour and 2 tbsp gram flour roasted on a tava for 1 min
3 tbsp butter/oil for basting.
8 wooden skewers.(optional)

Method:
1.Blend half cup corn kernels in a blender and mix it with the mashed potatoes.
2.Add onions,green chillis,coriander,mint,garam masala,1 tbsp melted butter,salt and pepper.Check seasoning and adjust if necessary.
3.Add roasted flours and lemon juice.Also add the rest of the corn kernels.
4.Keep this mixture in the fridge for 1 hour.
5.Oil and wipe the skewers and press mixture into sausage shape kababs into the skewers.If skewers are not available form into tikkis.
6.Heat a grill tava.Add oil and cook the kebabs for 5 mins.Turn side and grill for 8-10 mins or till golden brown.Keep on basting the kababs with some butter/oil.
7.Serve hot with mint chutney.

Ghugni

I first had ghugni at a food stall during Durga Puja .I have been thinking about trying out this recipe at home for a couple of years now.Finally got around to doing it.This is a fairly simple recipe and tastes yummy.It could be served as a chai time snack or with some toasted pav/bread for a meal.The recipe is from the Calcutta Cookbook.

Ingredients:
200 gms white peas soaked overnight
2 tbsp mustard oil
2 tbsp ginger garlic paste
1 onion finely chopped
1 tsp chilli powder
1/2 tsp turmeric
2 green chillies
roasted cumin powder
1/2 tbsp tamarind paste
1 tsp sugar
salt to taste
For the garnish:
chopped coriander,chopped cucumber,chopped tomato and wedges of lemon.

Method:
1.Boil the peas in a pressure cook with a dash of salt.These peas do take upto 20 mins in the pressure cooker.It is a good idea to test them out after this time and if not soft add some water and boil some more.
2.Fry onion,ginger garlic paste,chilli powder,turmeric on a gentle heat until the paste becomes soft and oil separates.
3.Add the peas and green chillis and cook for 5-7 minutes
4.Before serving garnish with chopped onions,cucumber,tomato,coriander and a wedge of lemon.

Paneer in Pita Pockets

This is a recipe modified a bit from this Lebanese Cookbook.

Tahini Paste (Makes 1/2 cup) Grind to a paste the following
1/2 cup hung curd.(this is important.I tried making tahini without hanging the curd
first and it got really watery so please do this.)
1 tbsp sesame seeds lightly roasted
1 tbsp lime juice
1 tsp crushed garlic
salt to taste
chopped coriander

Lebanese Spice Mix (Makes 2 tsp)
Lebanese Spice Mix ( grind all the following to a powder. Store the excess)
Black Pepper - 1/2 tsp
Cloves - 4
Nutmeg powder - 1/4 tsp
Methi Seeds - 1/4 tsp
Green cardamom- 1/2 tsp
Saunf - 1/2 tsp
Star Anise - 1
Cinnamon - 1 inch

Pita Bread (Makes 4)
1 tsp dry yeast
2 cups refined flour
11/2 whole wheat flour
1/2 cup lukewarm water
1tbsp sugar
1 cup water
1 tbsp olive oil
1/2 tsp salt
Method: For the pita: 1.Mix all the ingredients together and form a dough.Let it sit in a cool dry place
covered with a damp cloth for 45 mins.Punch down dough and transfer it to a floured
surface and then knead briefly.Again keep it aside in a cool dark place for another hour.
2.Again punch it down.Knead briefly and roll out chapatis.Roast on a tave till they fluff up.

For the paneer:
250 gms paneer cubed
1 tomato sliced
1 onion sliced
1/2 cup thick yoghurt
1 tsp ginger garlic paste
1 tsp lemon juice
1 tsp lebanese spice mix(see above)
1/2 tsp ground cardamom
1 tbsp oil
1/4 tsp garam masala
1 tsp salt
1/4 pepper
Method:
1.Marinate paneer with everything except the onion,tomato and oil.Set aside for half an hour.
2.Heat a little oil and saute the paneer.

For the pita pockets
1.Cut the pita pockets in half.Fluff them up to create a pocket.Add a layer of
tahini,then add the paneer,few slices of tomato and onions.Then add a little
lebanese spice mix and another dash of tahini.
2.Garnish with a little coriander and serve with some tahini as a dip.

Anglo-Indian Egg Curry

This is a modification of a recipe from Everyday Suppers.This tastes distinctly different from my usual egg curry recipe. The addition of cardamom powder as well as the milk makes this curry really creamy.

Serves 2

Ingredients:

2 eggs
2 potatoes
1tsp coriander powder
1tsp cumin powder
1tsp cardamom powder
1 tsp ginger garlic paste
1/2 tsp turmeric
1/4 tsp red chilli
15g butter
1 tbsp oil
1 medium onion
2 tbsp tomato puree
100ml milk
salt
coriander leaves

Method
1.Cook the eggs in boiling water for 8 mins. Drain,cool and shell.Set aside.
2.Cook potatoes in boiling salted water for about 6 mins.Do not overcook.
3.Put a frying pan over medium heat.When hot add dry spices and lightly toast.
4.Add butter and oil and when it fizzes add ginger-garlic paste, onion. Fry for around 10 mins until they start to brown.
5.Add potatos, tomato puree and milk to the pan until warm through. Add salt to taste. Quarter the eggs and add to the pan.
6.Garnish with coriander leaves and serve with Rotis or Rice.

Masala Bhindi

This is a twist on the classic Bharwa Karela(Bitter Gourd).Since both me and my husband are not big fans of
Bitter Gourd I make this recipe using Bhindi (Okra).Big thanks to my Grandma for the Karela Masala.

Karela Masala :

Saunf (fennel) seeds 2 tsp
Methi (fenugreek) seeds 2 tsp
Amchur (dry mango powder) 2tsp
Dhania (coriander) seeds 4 tsp
Hing (asafoetida) 1/4 tsp
Turmeric powder 1tsp
Salt a pinch
Sugar a pinch
Dry roast the above and roughly grind into a powder.This powder should not be too fine.


Ingredients:
Karela Masala see above
Bhindi (Okra) 200gms 
Oil for shallow frying


Method:
1.Wash and dry the bhindi.Slit from the middle.
2.Add a few drops of water to the masala to slightly wet it.This should not form a paste just 
  little wet so that its easy to stuff the bhindi.
3.Stuff the bhindi.Taking care to not open them up all the way.
4.Shallow fry in a pan.


Serve hot!


Variations:
This can be made with Brinjal or Karela as well.In that case it can also be coated with a besan batter and deep fried.

PannaCotta

Made this for my wife and I sure did impress her! :) It was actually her birthday and since she loves Italian food, I had planned a surprise home cooked dinner for her. And I couldnt have asked for an easier recipe for this exciting dessert.
Thanks to Laura Vitale.
I followed her recipe from youtube. Heres the link.
Only modification I had to make was to replace 'half n half, since i couldnt find it here, So instead, I used 1/4th cup fresh cream and 3/4th cup milk.
It was pretty easy to make, and turned out delicious. A must try :)

Garlic Potato Mash

Who doesnt love a good mash? But for all the garlic lovers, this is one is a must try.

Ingredients:
Potatoes 3, boiled.
Garlic Cloves, 10-15.
Milk, 1/2 cup
Butter, 20 gms
salt and pepper to taste

Method:
 In this case i used the packaged "Aloo mash" extremely easy to make and a huge time saver. But for all the traditional people, do boil the potatoes till they get extremely soft and mashable, and then skin them. For the garlic to really get the flavours out, i wraped the cloves with the skins in a foil, drizzling some olive oil and some oregano, and baked them for 15 mins. Your kitchen will smell like Garlicky goodness. You can skip this part, but do try it if you have the time. Next process is simple, just heat a pan, melt the butter, and add in all the ingredients and mash it through. Add more milk if you need to make it more pasty. You should know how you would like it. Add seasoning to your liking. Drizzle some olive oil while plating it, and enjoy.

The Daal Project

We wanted to celebrate the humble daal. Daal has been around for more than two thousand years and the basic recipe for daal cooked with turmeric and salt has survived unaltered for just as long. We came across
Sanjeev Kapoor's Dal and Kadhi Cookbook and decided to try out some of the recipes at home. As part of our project we also added some recipes not included in the book like Faray (a unique recipe combining dal and roti from my Grandma) and also Sambhar (recipe credit to my Mom-in-Law follow her blog here). It took me, my husband and my mom-in-law almost a month to cook most of these recipes. The book has many more to try and for any food lover interested in Indian food it is a must buy.

veggies365

Went to this place for lunch on a working day.The menu consists of different kinds of vegetarian thalis.This is kind of similar to "Mast Kalandar" but the difference here is that its not limited to north indian food.They include south indian thalis as well as a chinese thali.They also have snacks and combos with rice like rajma chawal and kadhi chawal.Biryani holds a place in the menu too.The decor is understated yet tasteful.Service is good.The "ghar ki thali" is so close to home food that its easy to kid yourself you are eating a home made meal made by your mom.It includes dal,mix veg,bhindi sabji and roti,rice,raita,salad and a gulab jamun.I really liked the simple home flavors.My husband opted for the Delhi Belly Thali.This had Tandoori Roti,Naan,Dal Makhani,Paneer gravy and Mix Veg along with the same accompaniments of rice,raita,salad and a gulab jamun.This thali had the smoky earthy flavors of the Delhi Tandoori cuisine.Delicious.We highly recommend this place for tasty food at a reasonable price.

Things to note:Do not accepts sodexhos.Accepts Ticket Food Coupons.
http://www.veggies365.com/

Rating:
Food:4/5
Ambiance:3.5/5
Service:3.5/5
Meal for Two:250 Rs

Cinnamon Fusion

One evening we just went to this place thinking it was a cafe.Since they do not serve tea/coffee and have a set menu meal we left the place for another day although we were impressed by the simple yet elegant interiors.So we decided to go back for lunch over the weekend.The staff is curteous and the place is warm and welcoming.They have an excellent selection of music..mostly blues,jazz and country.The concept is of a set veg or a non veg menu or as they call it "a dining experience".I tried the veg and my husband tried the non veg.The lunch started with a soup followed by a salad.Then there were starters,main course and dessert.As the name suggests it truly is fusion fare with a mix of continental and indian flavors.For soups we had cream of mushroom and prawn tom yum soup both were excellent in flavor and beautifully garnished.My husband loved the caesar salad he would just go back for that one dish.
The starters were indian tikkas and kebabs which were good but not really out of the ordinary with one exception... the papad encrusted paneer tikkas.yum!The main course -schezwan veg and the grilled chicken with mash.Both great but I was personally already full by then so could not do it justice.And then we ended our meal with the lovely desserts the molten choco lava cake and the cinnamisu a take on tiramisu.We also got served a special surprise dessert which was the highlight of the meal for me.It looked like a fried egg but was actually a mango jelly surrounded by coconut cream.Just amazing!We would love to go back frequently but the only drawback is the set menu.We were really impressed by the chefs skills and are pretty sure he would have created an excellent a la carte menu as well.

Things to note:Do not accepts sodexhos.Open only for lunch and dinner.They have free wifi.
http://www.cinnamonfusion.com/

Rating:
Food:4.25/5
Ambiance:4/5
Service:4/5
Meal for Two:800 Rs

Truffles Cafe

A true cafe.The coffee and tea selection here is great.The food is amazing and is not too pricey.The decor is really cute with vintage posters and bright yellow walls.Its almost a mix between a European cafe and a college canteen.There is indoor as well as outdoor seating.The whole place is set up in steps the outdoor seating is great with trees all around,nowadays a rare sight.They always have a good selection of music playing.The couple of times we have been there,its been comfortably crowded with pleasant chatter.For relaxed conversations and to share a laugh.They also have a patisserie so good place to grab a quick bite as well.The menu includes burgers,sandwiches,soups,salads,grills as well as some snacks.The photos are of our favorite dishes here .. the chicken roulade as well as the chocolate cannelloni.Service is pretty good.

Things to note:Do not accepts sodexhos.
http://www.santecafe.in/

Rating:
Food:4/5
Ambiance:4/5
Service:3/5
Meal for Two:700 Rs

Rajdhani

Rajdhani
The original thali place for Rajasthani and Gujarati thalis.In a place like hyderabad where vegetarian food is comes second to all the delicious non veg delicacies,it was a bold move to open a place like rajdhani which is completely veg.The food is excellent and has a lot of variety.Don't get intimidated by the size of the thali that is placed in front of you as soon as you are seated.Because what is about to be served is absolutely delicious.As the picture speaks for itself,the thali includes various curries,dals,snacks,khichdi,phulke and dessert.Service here is quick and efficient and the waiters talk in sign language.If you do get time in between all the amazing food its interesting to watch the servers communicate amongst themselves on what is needed at any table.We highly recommend rajdhani for both vegetarians and even for hard core non vegetarians.Give it a try.Good value for money.


Things to note:Does not accept sodexhos.Really busy over weekends expect a 30mins waiting.Its in the big bazaar building so paid parking.
http://www.rajdhani.co.in/

Rating:
Food:4/5
Ambience:2.5/5
Service:4/5
Meal for Two:500 Rs

Coconut Macaroons

For this I followed the recipe from Nigella Lawson's "How to be a Domestic Goddess"
I did not have cream of tartar as called for in this recipe so the macaroons did not turn out very crispy but tasted really good.Even if I do say so myself :)

Ingredients:
2 egg whites
1/4 tsp cream of tartar
1/3 cup sugar
2 tbsp ground almonds
1 tsp vanilla essence
1 cup plus 2 tbsp shredded coconut
1 baking sheet

Preheat the oven to 150 degree celsius
beat egg whites till frothy and add cream of tartar continue beating till stiff
add in almonds salt vanilla and coconut
form into domes 2 inches in diameter
cook for 20 minutes till they begin to turn golden
makes 8 large macaroons

Chocolate Chip Cookies

1 cup sugar
1 cup flour
1 cup coco
1 cup butter
2 eggs
1 tsp vanilla essence
1 tsp baking powder
2 tbsp chocochips

mix the dry ingredients in a bowl
mix the wet ingredients in a separate bowl
preheat oven to 160 degrees celsius
fold wet ingredients mix into the dry ingredients mix
form cookies and place on baking sheet
bake for 15mins
cool completely on wire racks before storing in a cookie jar.

Nimki/Namak Para and Gujiya

Holi Special
Holi is the time for sweets and celebration.I have fond memories of my mom and my grandma making gujiyas at this time of the year.So this time we tried making a few using my Grandma's recipe.

Gujiya:
Ingredients:
Ghee 1 cup
Rawa 1/2 cup
Maida(Refined flour) 6 cups
Mawa 2 cups
Dry Fruits 1/2 cup chopped
Sugar 3 tbsp
Water for making the dough

Method:
1.Make a dough with the maida,rawa,ghee and water.The dough should be a stiff dough like for puris.
2.Let the dough rest for 20mins.
3.Meanwhile prepare the stuffing.Dry roast the dry fruits.In a kadhai add sugar and mawa and on slow heat mix the two together.Being careful so that the mawa doesnt burn.Add the dry fruits and let it cool a little.
4.Make small puris with the dough,fill the stuffing and then deep fry.

Nimki
1.The ingredients for the dough are same as above with the addition of a little salt.
2.Roll out the dough to make a thin roti.Cut out diamond shapes and deep fry.
This is a great snack with tea :)

Aloo paratha and Egg Curry with Green Chutney

Aloo paratha

Ingredients:
Potatos 3
Green chilli 1 chopped
Ginger 1/2 inch chopped
Onion 1/2 finely chopped
Coriander 1 tbsp chopped
Wheat flour
Garam masala 1/2 tsp
Amchur/Dry Mango Powder 1/2 tsp
Salt
Oil

Method:
1.Make the dough with wheat a little oil water and salt.Dough should be similar to chapati dough.
2.Boil potatos with a little salt.Peel the potatos.Mash them with the chillis,ginger,onion,coriander,garam masala and amchur.
3.Roll out the dough to create a small chapati.Put a little mash into it.Fold the paratha so that the stuffing is covered.
4.Carefully roll out the chapati taking care that the stuffing does not break out.
5.Heat a tawa add a little oil and then roast the aloo paratha on both sides so that its a little crispy.

Serve with chutney,dahi and pickle.


Green Chutney:
Tomato 1 bunch
Coriander 2 bunches
Green Chilli 1
Lemon juice 2 tsp
Salt to taste

Whizz everything together in a food processer.Add a little water to get a dip like consistency.Serve with paratha

Trifle

Ingredients:
Chopped fruits 1/2 cup
Whipped cream 1/2 cup
Sponge cake 2 inch cube
Chocolate chips 1 tbsp
Fruit juice 1 tbsp
Chocolate wafer and a cherry

Method:
Take a glass cup.Press the cake into it to form a base.Add the juice.Then add a layer of fruits.Then layer some whipped cream.Repeat with fruit and cream.Top with the chocolate chips.Decorate with a chocolate wafer and a cherry.

Veg Jalfrezi

My Maa used to make this recipe to impress the guests during get togethers. It sounds fancy, looks fancy.. but one of the simplest recipes I learned from her..

Ingredients:
Paneer 1 cup cut in long strips
Red,Yellow and Green Bell Peppers 1 cup cut in long strips
Tomato 1 cut in long strips (seeds removed)
Onion 1 big cut in long strips
Cumin seeds 1tsp
Green chillis 1 slit
Ginger 1 inch julienne
oil 1tsp
vinegar 1tsp
garam masala 1tsp
coriander leaves for garnish

Method:
Heat oil.Add cumin seeds let it sputter then add ginger,chilli,onions and bell peppers.Stir fry for a while till they soften.Add tomatoes stir well.simmer for a while and add the paneer strips.Stir fry add the salt.Mix well and then add the vinegar.Stir some more.Finish it off with some garam masala and garnish with chopped coriander leaves.
salt to taste

Matar Kachauri aur Tamatar Aloo ki Sabji

One of my favorite recipes.The kachauri requires a little work but the sabji is
super simple.This recipe is from my Grandma's treasury of recipes.My Grandma and
my husband share a love of Kachauris so I'm probably going to upload more
kachauri recipes in the future.Usually the matar kachauris are stuff with matar
but in this recipe the matar is combined in the dough.Makes the process easier
without compromising the taste..and the kachauris have a lovely green color :)

Ingredients:
For the Kachaudi
1/2 cup boiled peas
1 green chilli chopped
1/2 inch ginger chopped
1 tbsp chopped corainder
1 tsp garam masala
1 cup flour
salt to taste
oil for deep frying

For the Sabji
4 potatos boiled and chopped
3 tomatos chopped
1 inch ginger fine slices
1 green chilli chopped
1/2 bunch corainder
1 tsp jeera(cumin)
1 tsp hing(asafoetida)
1 tsp garam masala
salt to taste
ghee 2 tbsp


Method:
1.Grind peas,chili,ginger,coriander garam masala to a fine paste
2.Add the flour,salt and knead to a stiff dough.Ideally the peas paste is
moist enough to combine with the dough but in case it isnt add a little
milk.
3.Heat oil in a kadhai.When the oil starts smoking,roll out small chapati from the
dough and fry the kachoris.
4.For the sabji,heat ghee in a kadhai and add cumin chilli,ginger,hing fry
for a few minutes
5.Add the tomatoes, garam masala,salt and potatoes.Fry for 10mins.For more
gravy add 1/2 cup of water.Boil for 4mins.
6.Garnish with chopped coriander.Serve hot with the kachauris.

Paati Shapta

Traditional sankranti bengali sweet.This was my first attempt making this
and I must admit I was kind of nervous that I would mess it up but this recipe
from my mom-in-law is easy to make and really tastes awesome!

Ingredients:makes 6
1/2 cup maida
1/4 cup sooji
1 cup milk
2tbsp+2tsp sugar
1 pinch elaichi powder
100gms khoya

1.Soak suji in 1 cup milk for 1/2 hour.
2.Add maida and 2 tsp sugar to this mix.
3.For the stuffing:In a kadhai add the khoya,2tbsp sugar,elaichi powder,1tsp milk
and lightly saute till everything mixes well and the khoya softens up.
Stuffing is now ready.
4.Ladle 2tbsp mixture on a greased frying pan and make a small thin
pancake.Cook for 1minute and then add the 3tsp stuffing on one side and gently
roll the pancake up and take off the pan.
5.Continue with the rest of the mixture.

Pav Bhaji

A quick lunch/dinner when you want a change from the usual.

Ingredients:
500 gms cut and boiled vegetables(cauliflower,potato,green beans,peas,carrots)
1tbsp pav bhaji masala
3tbsp butter
1tsbp garlic paste
2 onions finely chopped
2 green chillies slit
1 bunch finely chopped coriander
4 tomatos finely chopped
1 pack pav
wedge of lemon
salt to taste


Method:
1.Head 2 tbsp butter in a pan,add garlic paste,chopped onions and green chillies.
2.Lightly fry for a couple of minutes till the onion is lightly brown.
3.Add tomatos fry for till the tomatos soften
4.Add the boiled veggies and the pav bhaji masala and the salt.
5.Fry for a couple of minutes.
6.Use a masher or the back of a spatula and mash the vegetables till they are paste like.
7.Cook for 10minutes on a low flame
8.Garnish with 1tbsp butter and chopped coriander.
9.Serve with pav lightly toasted with butter and a wedge of lemon

Grilled tomato with scrambled egg whites and toast

Probably the most simplest of food we have posted in the blog, but this is the usual breakfast for our lazy weekends. Not much of a recipe as such, but i am gonna go ahead and write it anyways. :P
Heat some butter in a pan, fry some chopped garlic and some basil. Slice up a tomato, but not all the way. Add the tomato to the pan. Put the garlic and the basil in between the slices of the tomato. Add salt and pepper, and grill it till done.
Beat egg whites, add salt and pepper, beat some more. In a pan heat some butter, and add the egg whites. Let it cook in simmer, and then scramble them well. Sprinkle some chopped spring onions to garnish. Toast some bread, and we have a healthy little sunday breakfast. :P

Mushroom and Spinach Quiche

Ingredients:

For the base:
Flour, 1/2 cup
Butter 40 gms
Salt, a pinch
Sugar, a pinch
Cold water, few tbsp for kneading

For the Filling
Mushrooms, 6-7, each cut into 4 pieces,
Spicnach, handful
Garlic, 2 cloves, sliced
Basil, 4-5 leaves, chopped
Spring onions, 3-4, diced into small pieces
Butter, 15 gms
Salt, pepper and herbs

2 Eggs,
Milk 2 tbsp
Cream 2 tbsp
Salt, a pinch
Mozzarella Cheeze, 50 gms grated.

Method:

Prepare the base first. Take the flour, add the salt and sugar and mix well. Make sure the butter is pretty cold and hard. Cut the butter into small cubes, mix it with the flour, keep breaking the butter with a fork and mixing it with the flour. Once its mixed pretty well, gradually add in chilled water to create a dough. Once its done roll it and create a round flat dough. Make sure its not too thick yet not too thin. Set it up in a quiche tray. No need to grease it as the dough has butter in it. Keep it to set well in the fridge.
Now heat some butter in a pan, fry the garlic and basil. Add in the mushrooms, fry in high heat. Blanch the spinach and drain, Add the spinach aswell, Fry for some time, and add in the spring onions. Add salt and pepper and some italian herbs, (could be a mix of different herbs, or may be just some oregano). Once done keep it aside.
Next comes the egg mixture. Take the eggs beat well add the milk and cream and beat again, if possible use a mixer. Add some salt and mix again.
Now take out the base, which was set on the quiche tray, pour in the mushroom and spinach mix, spread evenly, so that you get some mushrooms on every bite ;). Pour in the egg mixture. Now its time to bake the quiche. So put it in the oven, in 250 degrees for 5 mins. Once done take it out, and sprinkle over the grated cheese. And pop it in the oven for another 15 mins in 250 degrees. Keep chicking on it every 5 mins. Use a knife to poke it and see if its done. Serve hot with some ketchup. Enjoy :)

Veg Biryani and Kababs

This was our Sunday Lunch.. Decided to make Veg Biryani, and some kababs..

Veg Biryani


Ingredients:
Basmati Rice, 1 and a half cup.
Whole garam masala
Bay leaves, 2
Ghee, 2 tbsp
Potato, 1 medium
Carrot, 1 small
Tomato, 1 medium
Onion, 1 medium
Red chilli, 1
Bell peppers, 1/2 cup
Biryani Masala, 2 tsp
Salt to taste.

Method:
Slice the onions, and deep fry them in some ghee, till they are dark brown and crispy, take them off from the heat, and set aside. Cut all the veggies(you can add any sorts of veggies that you like) into cubes. Add the whole garam masala, bay leaves and red chilli, in the pan with some ghee, and fry them for a few seconds, add in all the veggies, fry them for some minute and add in the biryani masala, saute for a while, Add in the basmati rice and mix all the ingredients well. Grease the rice cooker with some ghee.Pour in the mix and add water and salt,stir and set to cook. Once done, garnish with the fried onions and serve hot. Incase you dont have a rice cooker,you can make this in a kadhai itself.

Paneer Kabab



Ingredients:
Paneer 200gms cut into cubes
Bell Peppers 2 medium cut into squares
Tomatoes 2 cut into squares
Onion 1 cut into squares
Yoghurt 50gms
Tandoori Masala 2 tsp
Salt
Butter 15gms

Method:
Beat the yoghurt. Add the tandoori masala and salt. Mix well. Add all the vegetables and paneer and mix it altogether making sure all the pieces are coated with the mixture. Set for marination in the fridge for at least one hour. Grease some skewers with some water and skew the vegetables in turn with the paneer and grill them in the oven at 250Degrees Centigrade for 12 minutes. Keep turning the skewers in 4 minute intervals. Brush some butter when you turn them. If they are not done 12 minutes grill for some more time. Garnish with some onion rings. Serve hot.


Chicken Kabab


Follow the same recipe replacing paneer with boneless chicken cubes.

Sunday Breakfast

Simply love a lazy Sunday morning.. sleeping cuddled up under the fluffy blanket, no worries about getting late for work, just relax and enjoy the morning, just like it should be. To top it off a simple yet wholesome breakfast. This one's my wife's favourite. ;)




Grilled tomatoes

Ingredients:

2 fresh and juicy tomatoes,
4-5 Garlic cloves, sliced.
4-5 basil leaves, chopped.
Olive oil, 2 tsp,
Cheese, 1 cube, grated,
Salt and pepper, and any herbs you can think of.

Method:

Cut the top and the bottom part of the tomatoes, and rub some olive oil on them, sprinkle some salt. In a pan heat some olive oil, and stir fry the garlic and basil. Place the tomatoes on the pan, and sprinkle the fried garlic and basil on top of the tomatoes. Keep it on simmer with the lid on for a few mins. Once tomato starts getting soft and cooked from inside, sprinkle the grated cheese on top and let the cheese melt. garnish with some peppers and some herbs of your choice, I used oregano, and thyme.

frittata, ala me

Ingredients:

Eggs, 4
Potatoes, 1 small, cut into tiny cubes
Bell peppers, 1/2 cup, chopped,
Onion, 1 small, chopped,
Cheese 1 cube, grated,
Butter, 15 gms,
garlic, 1 clove, sliced.
Salt and pepper,

Method:

boil the potato cubes for a few mins in some water and salt, drain them. In a pan melt the butter, and saute the garlic for a few seconds, add in the potatoes, onion and the bell peppers(Use different color ones to make it look more colorful). Fry for a minute or so, whisk the eggs together(I used 2 full eggs and 2 egg whites, to keep it lighter). Add in the eggs, make sure the heat is at simmer. Dont try to mess with the egg too much, just let it sit on its own, may be help it to sit by tilting the pan around. Sprinkle some salt, and add the grated cheese. Cover the pan with a lid and let it cook for a min. Once done flip to cook the other side, but only for a few seconds, you dont want it too become to crispy. :) Serve with 2 slices of toasted bread, enjoy.

P.S: Add any sorts of veggies you like, go crazy.. customize to your taste.. :P

Bhetki Paturi

I love this dish.. I am sure every bengali does. :D I never knew it was this simple to make until my Mom told me the recipe. Here it goes..




Ingredients:

Bhetki Fish (Red snapper) fillet, cut into thick slices, 3
Banana leaves
Green chillies, slit through middle, 3

For the Paste:
Mustard Powder, 2 tsp
Coconut powder, 2 tsp
Mustard oil, 2 tsp
Turmeric powder, 1/2 tsp
Chilli powder, 1/2 tsp
Salt, a pinch


Method:

Create a paste mixing all the ingredients, add a little bit of water if needed, and rub it all over the fish fillets, create a sort of a coating. Once done, place a green chilli on top of the fish, and wrap it up in a banana leaf. String it and put it up for steam, in a rice cooker, or microwave or gas stove. Steam it for 10 minutes and turn the paturis and cook for another 10 mins. The paturis shall be done, and ready to eat. Enjoy :)


Here's a take on the same recipe for the vegetarians. The combination of spices are so unique and special, i had to make a veg version for my wife. So in this one i replaced the fish with some paneer cubes, and instead of steaming, i pan fried them in a drop or two of mustard oil, for a few mins.

Maha Bhoj

I like to call this meal 'Maha Bhoj', because this is more or less the menu that my Mom likes to make whenever we do a get together. She was in town this weekend, and obviously we cant do without one of her 'Maha bhoj' meals. :D



Here is the usual menu:
Pulau, fish for starter, Dal, a subji of some sort, and Chicken curry. Ofcourse if time permits some sort of sweet.

Here is what she made this time:


Peas Pulau

Recipe in previous post. If you want to make it taste a little bit richer, you can fry the rice for a minute or so in some ghee, whole garam masala, and jaiphal and chota elaichi powder. Once done set it to boil adding in the water, peas, salt and a little bit of sugar.

Moong Dal..



Ingredients:

Moong Dal, 1 cup.
Onion, 1 medium, chopped.
Ginger, 1 inch cube, chopped.
Garlic, 4-5 cloves, chopped.
Tomato, 1 medium, chopped.
Turmeric, 1/2 tsp.
Coriander powder, 1 tsp.
Oil, 2 tbsp.
Jeera, 1/2 tsp.
Salt to taste.
Coriander leaves, for garnish.

Method:

Set the dal to boil in a pressure cooker, with some water, salt, turmeric powder and a little bit of oil. Once the dal is boiled, mix it thoroughly. Heat some oil in a pan, add jeera, once it starts to splutter, add onion, garlic and ginger. Saute for a few mins, then add the chili, the tomato, and the coriander powder. Fry for some time, and then add it to the dal. Mix it thoroughly, and then bring it to a boil again. garnish with some chopped coriander leaves, serve hot. :)


Alu phoolkopir torkaari (Potato and Cauliflower Curry)



Ingredients:

Potato, 3-4 medium, cut each into 6 pieces.
Cauliflower, 1 medium, cut into same sizes as the potatoes.
Oil, 4 tbsp
Jeera, 1/2 tsp
Ginger paste, 1 tbsp
Turmeric powder, 1/2 tsp
Chili powder, 1 tsp
Jeera powder, 1 tsp
Tomato, 1 medium, pureed
Garam masala powder, 1/2 tsp
Salt to taste.

Method:

Heat some oil, and fry the potatoes and the cauliflower for a while, till they turn light brown from outside, keep aside. Heat the remaining oil, add jeera, let it splutter, then add the ginger paste, let it fry for a few seconds, add all the spices, then add the pureed tomato fry for a few mins, if needed add some water, then add the potatoes and the cauliflower back in. Mix it altogether and add some water, and salt. Simmer it till the vegitables are cooked properly. Sprinkle some garam masala powder, mix well, serve hot. :)



Chicken Curry



Ingridients:

Chicken 1 kg, curry cut.
Onions, 4 medium, chopped.
Curd, 1 cup.
Ginger and garlic paste, 2 tbsp.
Turmeric powder, 1/2 tsp.
Chili powder, 1 tsp.
Garam masala powder, 1/2 tsp.
Oil, 6 tbsp.
Salt to taste.

Method:

Marinade the chicken, with curd, ginger garlic paste, turmeric powder, and the chili powder, for atleast half an hour. Heat the oil, fry the onions till golden brown, add the marinated chicken, fry till oil separates. Add some water, and salt. Simmer till the chicken is cooked properly. Add the garam masala. Garnish with coriander leaves, serve hot. :)

Fish Amritsari



Ingredients:

Bhetki fish, 600 gms, boneless cut into 1 inch cubes,
Curd, 1 cup.
Besan, 1 cup.
Lemon juice, 2 tbsp.
Egg 1.
Ginger garlic paste, 1 and 1/2 tbsp
Ajwain, 1/2 tsp.
Chilli powder 1 tsp.
salt to taste.
Oil for deep frying.

Marinade the fish with 1 tbsp lime juice and some salt for 15 mins, in the meanwhile make the batter. For the batter mix in all the remaining ingredients, including the rest of the lime juice. Rinse out the excess water from the fish, may be dry them out with some tissue paper. Once done add the fish pieces into the batter, mix well and refrigerate for atleast 20 mins. Heat the oil, deep fry the fish pieces, garnish with some onion rings, and serve hot. :)