30 Minute Meal

So this one is for people who are short on time.A complete meal of Dal,Matar Pulao and Kadhai Paneer in just 30mins.

Pulao:
Ingredients:
Green Peas 3 tbsp
Basmati Rice 2 cups
Ghee 1tbsp
Salt
Water 4 cups

Method:
Mix everything together put in the rice cooker.Will be done in around 20-25mins.Can also be put in the microwave for 20mins but I find in the rice cooker the rice grains are more fluffy.

Dal:
Ingredients:
Moong Dal 2 Cups
Water 3.5 cups
Salt
Turmeric 2tsp
Ghee
Cumin seeds 2tsp
Hing 1tsp
Garlic crushed 1 tbsp

Method:
1.Pressure cook the dal with water,salt and turmeric for 3-4 whistles.
2.Heat ghee in a small wok.When it starts to smoke lightly add the hing,cumin and garlic and let cook for 1 minute.
3.Temper dal with this tadka.


Kadhai Paneer:
Ingredients:
Paneer 200gms cubed
Tomato 5 medium sized
Capsicum 1 medium chopped
Green chilli 1
Ginger-Garlic Paste 2 tbsp
Milk 1 cup
Cumin 1tsp
Coriander 1tsp
Tumeric 1tsp
Garam Masala 1tsp
Oil
Salt

Method:
1.Whizz 4 Tomatoes,Ginger Garlic Paste,Chilli,all the dry spices except for garam masala and salt.
2.Heat the oil in a kadhai.When it starts smoking add the tomato paste just grinded.
Fry for 5 mins .
3.Add the capsicum,chopped tomato,paneer.Fry for 5 mins.
4.Add milk,garam masala and salt.Bring to boil.Done!
2.Fry

Jacket Potatoes

Simple yet sophisticated. I love to make this dish, tastes great and fun to eat. :)

Ingredients
2 Potatoes (Preferably big ones)
Olive oil, 1 tbsp

For filling:
Cheese, grated.
Butter, 50 gms
Capsicum, chopped.
Corn and peas, boiled.
Salt and Pepper.

Wash the potatoes very thoroughly, keep in mind we are gonna eat the skin as well :D. Poke the potatoes from all sides with a fork, to make little holes in it, as we are gonna bake it in the oven. Rub olive oil on the potatoes, and then sprinkle some salt and set the potatoes to bake in the oven, in 230 deg Celsius, for around 50 minutes. keep checking and turning the potatoes every 20 minutes or so. Start making the filling once you think the potatoes are about to get done. Now the filling can be anything you want. It can be as fancy as you wish or as simple as what I have tried here. In a pan, heat some butter and fry the chopped capsicum. Add in boiled peas and corn. Saute them for some minutes. Add in salt and pepper and any kind of seasoning you want to add. Keep it aside. Once the potatoes are done, cut a cross on the top, be very careful as the potatoes will be freakishly hot. Pour some butter, add the filling and add in a generous amount of grated cheese. Sprinkle some pepper. Enjoy. :)

Paneer tamaatar

This recipe is dedicated to the two women who have inspired me to cook from an early age...my Mom and my Nani.Both of them have really different cooking styles.I learnt how to create speed meals from my Mom.She works really hard and yet managed to create a lovely meal for us in a few minutes.My Nani is the innovater.She puts a twist to all she cooks and she taught me that no matter what you have left over in the fridge/kitchen a meal can be made from it.So this simple recipe which is one of my husband's favorites as well is quick and innovative :).Just mix a bunch of things in the microwave and a few minutes later...done!

Ingredients:
Paneer 200 gms chopped into cubes
Tomatoes 2-3 roughly chopped
Green chillies 2 cut into two pieces and split from the side
Onion 1 chopped
Cumin seeds 1 tsp
Turmeric 1tsp
Sabji masala 1tbsp(I use the Everest sabji masala which has salt in it.This can be substituted with garam masala but then add salt separately)
Oil
Pepper
Coriander leaves chopped for garnish

1.Mix all the ingredient except the coriander leaves in a microwave proof dish.I use the borosil bowls which are transparent and I find the heat transmits more uniformly.
2.Microwave on full power for 12 minutes but open the oven and stir everything at 4 minute intervals.
3.Garnish with chopped coriander.

Moong Daal Khichdi

Nothing like khichdi to soothe an upset stomach.This is one my Nani's recipes.Quick and delicious.

Ingredients
Moong dal 1 cup
Rice 1 cup
Onion 1
Ginger-Garlic paste 1tbsp
Tomato 1 chopped
Coriander 1tsp
Cumin 1tsp
Turmeric 1tsp
Salt
Oil
Water 4 cups
Ghee for garnish

1.Heat oil.Add onion,ginger garlic paste and fry until the onions soften.
2.Add all the spices sautee for 2 mins
3.Add tomato.Sautee for 5 mins.
4.Add rice and dal saute for 2 mins
5.Add water and leave to cook for 20mins/This whole thing can also be put into the rice cooker and cooked on the normal settings.
6.Pour some ghee and serve.

Tamaatar Shorba

I love tomato in all its forms and this simple soup has a nice spicy/tangy taste.

Ingredients:
Tomatoes 5 medium size roughly chopped
Red Bell Pepper 1/2 chopped
Yellow Bell Pepper 1/2 chopped
Capsicum 1/2 chopped
Onion 1 chopped
Garlic 3 cloves chopped
Ginger 1/2 inch chopped
Green chilli 1/2 chopped
Cumin seeds 1tsp
Coriander powder 1tsp
Cumin powder 1tsp
Garam masala 1tsp
Turmeric 1tsp
Water 3 cups
Oil
Salt
Pepper
Sugar 1 tsp
Papad 1

1.Heat oil in a wok.Add cumin seeds green chilli and saute for a minute.
2.Add onion, ginger and garlic saute for 2-3 minutes
3.Add coriander,cumin,turmeric and pepper and sautee for 5-6 minutes.
4.Add tomatoes,bell peppers,capsicum and the salt and garam masala.
5.Cook until the vegetables soften.
6.Add water and bring to boil.
7.Separate the vegetables from the stock and puree the veggies until smooth in a blender.
8.Tip the puree back into the stock and boil for a few more minutes.Add sugar.
9.Roast a papad.
10.Pour the soup in a bowl and garnish with the papad.

Enjoy!

Thai Curry

Thai Curry with Potatos:
I read a recipe for thai red curry in a magazine and wanted to try it out.We did not want to make this too hot so I reduced the amount of red chili and also added tomatoes for a nice red color.Also since I did not want to add vegetable stock so the tomatoes gave the curry a nice consistency without compromising on the flavor too much.Can't say this is totally authentic.Just my version of it.But it did turn out with nice accents of lemongrass and coconut.Definitely worth a try.Its really simple to make :)

Ingredients for Thai Curry Paste:
Onions 1
Lemongrass 3 stalks
Coriander 1 bunch
Mint handful leaves
Basil handful leaves
lemon juice 1 tbsp
Ginger 1 inch
Garlic 3 cloves
Peanuts 100gms
Tomato 2
Salt
White pepper
Soy Sauce 3 tbsp
Dry Red chili 1
Sugar 1tsp

Other Ingredients:
Potato 3 medium sized
Onion 1
Coconut milk 200ml
Olive oil 2tbsp

Method:
1.Cook the potatoes with water and salt in the microwave/wok until tender.
2.Heat oil in a wok.Add onions and fry until translucent.
3.Add the potatoes and saute lightly for 2-3 minutes.
4.Grind the Thai Curry paste(ingredients mentioned above) and add to the potatoes.
5.Saute for 1 minute.
6.Add the coconut milk and bring to boil.
7.Garnish with corainder leaves and serve with jasmine/basmati rice

Beyond Coffee

Beyond Coffee
Beyond Coffee is a cafe and an art gallery on jubilee hills road no 36.A good place to hangout lots of natural light,seating outside amidst green canopies or inside surrounded by paintings.They have seating on the terrace upstairs as well.They serve really good beverages and desserts.Their masala chai is extremely well brewed.They do serve savoury dishes too but they are just standard fare although have really artsy names.The tables are really spread out so lots of room.They have board games and newspapers so a good place to relax on a sunday afternoon.The few times we have been there they had jazz on their playlist which added to the ambience.Must visit for the coffee,tea and desserts!
Things to note:Accepts sodexhos.Breakfast served only till noon.
http://www.beyondcoffee.in/

Rating:
Food:3/5
Ambience:3.5/5
Service:3/5
Meal for Two:500 Rs

Mushroom Baigan

Quick Aubergine and Mushroom Curry
Wanted to try this recipe as it had this unusual combination of mushroom and baigan.Quick and easy recipe.

Ingredients:
Aubergine 100gms chopped
Mushrooms 100gms chopped
Onion 1
Ginger 1/2 inch
Garlic 3 cloves
Tomato Puree 1 tbsp
Corainder Powder 1tbsp
Cumin Powder 1tbsp
Vegetable Stock 50ml
Coriander leaves 1bunch
Green chilli 1
Olive oil 3 tbsp
Method:
1.Fry the aubergines in 1tbsp oil until they soften.Set aside.
2.Fry the mushrooms in 1tbps oil on high heat until they turn golden.Set aside.
3.Grind to a paste the corainder leaves,onion garlic and ginger.
4.In a wok add the rest of the oil saute the paste for 2-3 minutes.Add the coriander and cumin powder.Saute for another 5-6 minutes.
5.Add the tomato puree saute for 5 minutes.
6.Add the vegetable stock and cook for 5 minutes.
7.Serve with rice/chapati.

Chicken Meatballs

Here's something for the Non Vegetarians. I found this recipe in a magazine, it was originally made with Pork keema, but since i dont eat pork, so i decided to make it with Chicken. So you can use your favourite kind of meat. Here is the recipe.

Ingerdients

Chicken Keema(Minced), 250 grams
Egg, 1
Bread Crumbs, of 2 bread slices
Flour 1 tbsp
Butter 15 grams
Chicken Stock
Olive oil 1 tbsp
Salt and Pepper


Method

In a mixer, mix the keema, bread crumbs, egg and salt and pepper. Once done create small balls of the mixture, you should get around 12-15. Heat the olive oil in a pan, and fry the meat balls till they are brown and cooked. Keep them aside, and heat the butter in the pan, when it starts melting add the flour, and fry it for a few seconds, add in the chicken stock. Heat for some time, add salt if u need to. Once you start getting a gravy like consistency, add in the meatballs and cook for a minute or two. Garnish with onion slices, chives and chillies. Serve hot.

Enjoy :)

Pastaaa

After a long day at work I thought me and my wife deserved a good dinner so I decided to pick up a recipe from the net to surprise my wife with her favorite kind of food.....pastaaaa! Of course with a lot of tomatoes. So I decided to try out something which I have never tried before "The Arrabiata Sauce Pasta". Here is the recipe I tried.

Ingredients:
Pasta any kind you want 200 gms, boiled in water with a little salt
Tomatoes 5 medium sized, pureed
Drizzle of olive oil
Basil 6-7 leaves, chopped
Thyme 1 tsp, chopped
Chilli flakes 1 tsp
Button Mushrooms 6 medium sized, sliced
Bell Peppers 1/2 cup, chopped
Garlic 4 cloves, chopped
Cheese 2 tbsp
Salt and pepper
Chives to garnish

Method:
1. Heat oil and lightly fry the garlic till a wonderful aroma starts coming.
2. Add the tomato puree.
3. Add chopped bell peppers,basil, thyme, chilli flakes, salt and pepper, mix well and simmer it for atleast 10-12 mins.
4. On another pan fry some chopped mushrooms. Add some salt. Mushrooms cook well on a high flame otherwise they release moisture and become soggy.Hence I decided to cook them separately and when done I added them in the sauce.
5. Add the cooked pasta stir well.
6. Add shredded cheese and stir well.
7. Garnish with some grated cheese and some chives.

Enjoy :)

Big Dosa Company

Review : Big Dosa Company
The Big Dosa Company stands on Rd No 45 Jubilee Hills right next to Cafe Coffee Day.The interiors are a simple no fuss white.We've been there twice for lunch on weekends and it was really peaceful.The menu is basically Dosa's and they also have a selection of cupcakes for desserts.Coffee
is also available.The menu is not really too extensive but what it lacks in length it makes up for in variety.They serve the standard Masala Dosa and Rava Dosas but the food definitely worth trying here is the fusion Dosa's.The caramalised onion and goats cheese dosa was awesome.Feta and bell pepper dosa also a must try.Non vegetarians can pick from either a chicken curry + plain dosa combo or try the kheema dosas.We tried the chicken curry and my husband loved it.The cupcake was a bit disappointing but then this is a Dosa place and it does that well.Two things to note:they accept sodexhos and you will have to buy water.

Rating:
Food:3.5/5
Ambience:3/5
Service:3/5
Meal for Two:300Rs

News Cafe

Review:News Cafe
Situated inside inorbit mall.Has really lovely interiors and a great view of Durgam Chevuru.They do open early in the morning but you will have to take the lifts as the Mall escalators dont operate until 11 for some reason.The Cafe offers a very wide selection from standard breakfast to soups,salads,burgers.rolls,thai curry and even steak.We have had breakfast here a couple of times and although it is a little pricey the food is excellent.We tried the breakfast which had eggs with customized stuffing of mushroom and cheese.The cajun chicken burger was nice and was served with excellent fries.The veg roll was really filling too.The tea here is nicely brewed and served in a pot and they have newspapers to complete a lazy sunday morning breakfast :) The food is really beautifully served and tastes amazing.Staff was attentive.
Things to note:Does not accept Sodexhos.Turns into a pub in the evenings so if you want a little peace and quiet visit in the morning or afternoon.The Air conditioning only works when the mall opens up so if you go early then it might be a little stuffy.

Rating:
Food:4
Ambience:4
Service:4
Meal for two:800-1000

Khichdi...Bengali style(Khichudi)

Raita



Ingredients:
Tomato 1 finely chopped
Onion 1 finely chopped
Corainder chopped 1 tbsp
Curd 2 cups
Salt
Roasted cumin powder
Dry mint powder

Method:
1.Beat the curd until creamy.
2.Mix all the other ingredients in.


Khichdi...Bengali style(Khichudi)



There is nothing like rain to make me crave khichdi.This is my interpretation of bangla style khichdi (khichudi).

Ingredients:
Potatoes 2 medium sized roughly chopped
Cauliflower 1 cup roughly chopped
Mustard Oil 2tbsp
Ghee 1tbsp
Tomatoes 2 large
Dry Red Chillies 2
Bay leaves 2
Moong Dal 125 gm
Basmati 250 gm
Masoor Dal 125 gm
Salt to taste
Water 800ml

Grind to paste:
Onion 2 medium sized
Ginger 2 inch
Garlic 4 cloves
Green Cardamoms 2
Cloves 2-3
Cumin Seeds 1tsp
Turmeric 1/2 tsp
Coriander Seeds 1tsp
Posto(Khus Khus) 1tbsp
Coriander leaves for garnish


Method:
1.Dry roast the mung dal until they slightly start changing color.Set aside.
2.Heat mustard oil and add ghee when it starts smoking.Add bay leaves and red chilli fry for a minute and add ground paste.Fry over medium heat until the oil separates.
3.Add cauliflower,potatoes and tomatoes.Stir the masala until the vegetables are mixed in.Fry for a minute.
4.Add rice,moong and masoor dal,water and salt.Pressure cook for 20mins.
5.Garnish with chopped coriander and a dollop of ghee.

For a more authentic taste serve with Beguni(Recipe coming soon).