Peas Usal

Peas Usal:

This is a super yummy delicacy from a Dear Friend ,Atul Sikand….just loved it .Thank you.

The only change I made was added 2 tsp fine chopped garlic just before taking it off heat,and reduced the chillies!!

Ingredients:

400 Grams Shelled Frozen Peas.

1 Teaspoon Mustard Seeds.

1/2 Teaspoon Turmeric.

1/5 Teaspoon Hing.

4 Teaspoons Oil.

1 Teaspoon Lemon Juice or To Taste.

Green / Dried Chilies to taste

Salt.

1 Teaspoon Sugar.

Make Paste:

8 Green Chilies. (I used 4 chilles)

Green Dhania Chopped - Equal volume as Coconut.

1/2 Coconut.

2 Teaspoons Poppy Seeds.

2Teaspoon Jeera.

Chopped Green Dhania For Garnish

Grated Coconut For Garnish.

Heat oil , splutter mustard seeds , add hing and chilies , add peas , haldi , sugar and salt.Cook covered 5 minutes on low heat , then add the paste and lemon juice, gently mix , cook another 3-4 minutes . I took off the heat , mixed in some grated coconut and dhania leaves and chopped garlic to infuse fresh flavors - left the dish covered for 5 minutes.Served garnished with more coconut and dhania leaves.Enjoyee

Amritsari Chana Bhatura (without Onion-Tomato)

 Instant  Bhatura with Amritsari Chana( without onion /tomato)

After a beautiful visit to Amritsar and having the ghee filled delicacies .I wanted to try my hands on the Chana Bhature. So looked up the net and a found a few recipes and finally made this!

Ingredients for chana:

Chana masala:

1 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp anardana (dry pomegranate seeds)

Dry roast the above and grind it.Add the below powders to the same.

Salt

½ tsp amchoor

½ tsp chana masala

1 tsp garam masala

…………………………………………………………………………………………………………………

3 cups white chana

1 tbsp chopped ginger

3 green chillies

1 small stick cinnamon

1 black cardamom

Coriander leaves

Ghee

Method:

Soak the chana overnight,put them in a pressure cooker with the water n add in a little salt,cinnamon stick n black cardamom.Pressure cook for 3-4 whistles.Cool and keep aside.

Now heat ghee in an iron wok (kali kadai) and saute the ginger and  dry masalas for 2-3 minutes.Mix in the pressure cooked chanas with water .Add the green chillies and coriander leaves.Cook the chanas on medium heat till all the water dries up and the masala sticks to the chana.Simple n yummy chanas ar ready!!

Ingredients for instant Bhaturas:

2 cups maida

1/4^th cup sooji

1 tbsp oil

Salt

½ tsp kalonji

½ cup sour curd

Water

1 tsp baking soda

Mix all the above  and knead into a soft dough.Cover it and let it rest for 1 hour.After one hour ,take small parts and roll it into oval or round shaped bhaturas.Fry on both sides and enjoyeee with chanas!!

Gur Waale Chaawal

Ingredients -

1 cup rice soaked in 1 1/2 cup water (For 15mins)
3/4th - 1cup  powdered gur (i used 3/4th cup)
1tsp saunf (fennel seeds)
1 star anise
1 tsp ghee
1 cup warm water
Nuts 
Fine cut kafir lime leaf (optional)

Method:
Mix the gur (jaggery) in 1 cup warm water with saunf and star anise and keep aside.Place a pan on heat and pour in the soaked rice with water and ghee.Cook covered on low flame till the water has almost evaporated.Now add in the gur water and mix slowly.Allow this too cook till the rice is well cooked and has soaked in all the water.Take off heat and garnish with nuts and a very fine cut kafir lime leaf (i loved the flavor of it) Enjoyeee

Pineapple Sheera

Janamashtmi special ! I got this yummm recipe from my aunt kanchan kapoor who is  a fabulous cook...Thank u

Ingredients:

1 cup sooji (semolina)
3/4th cup ghee
1 cup small cut pieces of pineapple
3/4-1 cup sugar ( i used 1 cup)
4 cups water
Kesar boiled in 1/4th cup milk
Nuts

Method :

Dissolve 1 cup sugar in 4 cups of hot water and keep aside.Heat ghee in a deep vessel and add in the sooji.Cook this on low flane stirring continuously till it turns golden brown and you get a nice aroma,add in the chopped pineapple ans saute for a minute or so till you get a nice fruity fragarance. Now mix in the water(which has sugar dissolved in it) along with the kesar mix and stir continuously till the whole mixture comes together and leaves the pan.Garnish wit nuts...Enjoy this yummm sheera!

Chicken Masala

Ingredients:

Chicken 1 kg

Onions 4 sliced

Tomatos 3 ( puree )

6 cloves of garlic

1 tbsp  chopped ginger

Salt

Oil

1 tsp garam masala

1tsp coriander powder

1tsp jeera powder (cumin)

1 tsp red chilly powder

1tsp kashmiri chilly powder

2 tsp kasoori methi ( dry fenugreek leaves)

Khada masala:

1 tej patta

2 cloves

1 small stick of cinnamon

3 green cardamoms

Method:

Heat oil in a pan and add the ingredients mentioned under khada masalas.Once the oil is flavoured and in the onions and salt .Saute  for a while and add in the ginger garlic too and saute till golden brown.Now  take off heat and  once this mixture has cooled down grind this masala to a coarse paste.Put the pan on heat again and add this paste along with chicken.Cook the chicken well in this masala adding a few splashes of water in between.Add the garam masala ,coriander  and jeera powder to the chicken and cook till all mixed well.Now add in the tomato puree and cook till the tomatoes  leave oil.Add 2 cups  hot water  for the gravy.Cook for another 5-7 minutes and garnish with kasoori methi leaves in the end.Enjoy with Chapattis or Rice !

Tomato Chutney!

Add caption

Tomato Chutney!

I had this awesome chutney long back wit idli's n since then its been on my mind...finally looked up the net and made it ...was super yumm wit sooji puda's!!

Ingredients:
3 tomatoes diced
3 dried red chillies
1 tbsp urad dhuli dal
Salt
Oil
1 tsp fine chopped ginger
1 clove

Tadka:
1 sprig of kadi patta (curry leaves)
1 tbsp rai
Pinch of hing
Oil

Method:

Heat some oil in the pan and add in the urad dal first.On low heat allow it to turn golden brown (not too brown) and add in the ginger ,broked red chillies and 1 clove.Saute for a minute till the red chilly changes color.Now add in the chopped tomatoes and salt.Cook the tomatoes for 2-4 minutes till slightly soft.Take off heat and allow this mix to cool.Now grind this mixture and keep aside.Time to give it a nice Tadka,heat oil and splutter the rai,kadi patta and hing.Add in the tomato paste to the tadka ,adjust salt if needed and cook for 3-5 minutes till all comes together.Take it off heat and enjoy this yummm chutney!

Kairi n Pyaz ki Chutney!! (raw mango n onion)

Kairi n Pyaz ki Chutney!

Another gem from my mom's recipe...

Ingredients :
1 medium size raw mango (cut roughly)
2 medium size onions ( cut in 4 pieces each)
1 tsp sugar (reduce or inc as per taste)
1tsp red chilly  powder
Salt to taste

Method:

Put all the ingredients in a churner/grinder and grind it without water.Keep it slightly  coarse do not over grind.Adjust seasoning and enjoyyyy this wit paratha's /rotis /rice....i just love itttt....

Pan Fried Sole Fish wit Celery n Mushroom Sauce!!

Add caption

Pan Fried Sole Fish wit Celery n Mushroom Sauce!!
( Served with peppery potatoes,pomegranate n brocolli)

Ingredients:

300 gms sole fillets( marinated for 20 mins wit salt ,pepper n lemon juice)

Sauce:
1 small onion chopped
4 cloves of garlic
3 stalks of celery ( chopped )
7-8 mushrooms (diced )
Salt
1/2 tsp Pepper
1/4tsp Oregano
2 tbsp butter
1tbsp maida ( flour)
1 cup cold milk
Lemon juice before serving

Method :

For the sauce:
Heat butter in a pan and saute the onions followed by celery,mushrooms and garlic.Saute till slightly
 golden in color.Sprinkle flour ,salt , pepper and oregano and give it a mix.Take of heat and pour in the
 cold milk, stir till it blends well.Allow this mix to cool and then blend all together.When serving just heat
 the sauce and add in lemon juice.

Peppery potatoes n brocolli:
Dice 2 boiled potatoes. Heat olive oil/butter in a flat pan,saute the potatoes .Add salt and freshly ground
 pepper and mix it with steamed brocolli florets.

Pan fried Fish:

Take some flour in a plate and season it with salt and chilly flakes. Heat olive oil in a pan,fold the fillets
 in the flour mixture and shallow fry till well done.
Serve this yummy delight with the sauce,pomegranate and peppery potatoes n brocolli .I also poured a
 little hot butter wit chopped garlic just before serving. (This part is optional though)...enjoyyy

Green Apple Shrikhand !

Green Apple Shrikhand!!

Another superb dish I learnt at the Master class ...Thank you Chef, its super refreshing!

I made as per 250gm so halved the quantities below.

Ingredients:

Hung Curd 500 gms
cinnamon powder 1tsp
1 Green apple
Green apple syrup 100ml
1 tbsp powdered sugar

Method:

Take a bowl add fine chopped green apple,
cinnamon powder,green apple syrup and powdered sugar to the Hung curd.Garnish with mint leaves and apple juliennes and serve it chilled.
Enjoy!!

Chicken Awadhi Korma

Murg Awadhi Korma !!

An Amazing recipe taught to us by chef Harjeet !The curry is just to die for.. the taste was yum...Thank you... 

2tblsp ghee+ 3 tblsp oil
1/2 tsp- black cumin
1 no- bay leaf
1 no- cinnamon
5gms- stone flower
5 no- green cardamom
5 no - cloves
2 tblsp- ginger garlic paste
500 - chicken boneless ( thigh)
Salt to taste
1 tsp- turmeric
1 tsp - red chilli powder
1/2 tsp- yellow chilly powder( i did not have this available)
2 tsp- coriander powder
200 ml - yogurt
5 tblsp- brown onion paste ( brown 3-4 onions and make a paste with water)
3 tblsp- brown cashew paste
( fry the cashews and make a paste with water)
1 tsp- saffron in water
50 ml Keora water (Used less of this)

Method----
Heat oil and spluter cumin+ bay leaf + cinnamon+ green cardamom and cloves. When they crackle add ginger garlic paste.
Cook for 2 mins and add chicken and cook for another 5 mins. Add dry masalas til oil surfaces.Add splashes of water in between.

Once half done,Add whisked yogurt and keep stirring till you reduce the yogurt.Now crush the stone flower(dagad phool) between ur palms and add it to the gravy.

Add brown onion paste n cook till the oil surfaces.
Add some boiling water or chicken stock ( I used boiling water )
Stir in the cashew paste n cook under sim till chicken is well done with the masalas...
Once done add Keora water n saffron water.

PS:
For the cashew paste instead of frying them i simply dry roasted them and ground it to a paste.I used 6-7 cashews only

Aam Ras ke Aloo (potatoes In mango Gravy)

 This Fab Veg dish was taught to us by Chef Harjeet from The Leela Hotel...the combo is just superb and tastes yumm!! Thank you

Aam Ras ke Aloo ( potatoes in mango gravy) 

Ingredients....
Baby potato peeled 500 gm Mango pulp 250 gm
Tomato purée 3 tbs
Ginger chop 1 tsp
Garlic chop 2 tsp
Coriander chop 2 tsp
Oil 2 tbs
Salt to taste
Turmeric power 1 tsp
Black salt 1 tsp
Amchur power 2 tsp
Red chilli powder 1 tsp Mustard seed 1 tsp
Whole red chilli 2 n.
Jeera half tsp
Hing ( asafoetida) 1 pinch
Method....
Take a pan, heat oil and add Hing jeera, mustard seed, whole red chilli & sauté for a while until seeds crackle.
Add ginger, garlic & all dry spices along with tomato purée by adding a little water.
Now add potatoes and cook them until they are soft, add mango pulp to the same & cook it until the gravy
Leaves the oil aside. finally add chop coriander, serve hot with choice of bread or rice .

Bharwa Hari Mirch

Bharwa Hari Mirch

This is another gem of a recipe from Mom’s collection.This is yummy and simple to make.

Ingredients:

6 green chillies
4 tbsp besan ( gram flour)
1 tsp amchoor powder
1tsp mustard seeds
½ tsp saunf
1/4 tsp turmeric powder
4-6 tbsp of Oil
Salt
Pinch of heeng (asafoetida)

Method:

Wash and pat dry the chillies. Make a vertical slit and de-seed them (you may leave it with the seeds too as at times they are not too spicy) .Now to prepare the stuffing, heat oil in a pan (need a little extra oil as we need to sauté besan) add in the heeng,mustard seeds,salt,amchoor powder,turmeric powder and saunf. Saute for just 2 minutes and add in the besan,stir continuosly so that the besan gets cooked evenly and does not turn too brown.Cook till the besan turns light brown and you get a nice aroma.(the mixture should come together and should not be dry,if need be add a lil oil).
Once done keep aside to cool.Once cool stuff it in the chillies. Take a flat pan and heat a little oil (not much),now sauté the stuffed chillies for 5-7 minutes till its cooked (do not over cook).Take it off from the heat and serve with dal and chapaati.

Celery Leek Potato soup

Today was a Happy day for me..I received a very sweet  token from someone whom I look upto .

The token was a a huge bunch of celery and Leek.Frankly ,I had never seen such a huge bunch with

 crisp stalks and big bulbs.Seemed like someone had really taken gud care of them,with loads of love.

And who could this be none other than Atul.Thank you soooo much for the beautiful herbs.

Ingredients:

2 stalks of celery (cut in small pieces)

3 sprigs of leek  chopped(this was a huge one so used half of it with the bulb)

2 small potatoes (cut in small pieces with skin)

3 garlic cloves

1 bay leaf

Salt

Pepper

2 tsp butter

Maggi chicken cube (can be replaced with vegetable stock/cube)

Hot water

Method:

 Wash the celery stalks,leek  potatoes well.Chop and keep aside.Heat Butter in a pan add in the bay

 leaf  followed by leek,celery stalks,potatoes with skin,whole garlic cloves,salt and pepper and sauté for

 5 minutes.Ideally I s hould  have added fresh stock (made from the celery) but I tried the cheat method

 and added the chicken cube and hot water.Allow it to simmer for 2o minutes till the poatatoes become soft.Remove the bay leaf now and allow it to cool.Once Cool ,blend it well and give it a boil again and 

serve it hot, garnished with freshly ground pepper and small pieces of the celery stalk…It was yummy to the  core ,kids loved it too…

Malvani Chicken

Malvani Chicken

I learnt this beautiful dish a few years back from my cook in mumbai .
Malvani chicken is a very popular coastal region recipe in Maharashtra. It's prepared using lots of fresh coconut.The main flavour comes out with its dry roasted spices n the use of dagad phool (an amazing spice used in the Maharashtra region. A must try recipe!!!

Ingredients:
1 kg chicken
Pinch of asafoetida
2 onions sliced
2 tbsp lemon juice
2 tbsp finely chopped coriander
Salt
Oil

Coconut Paste
.......................
200gms freshly grated coconut
3 green chillies
5 cloves of garlic
1 inch piece of ginger

Malwani Masala
..........................
7 dried red chillies
1 tsp dagad phool (Pathar phool)
½ tsp black peppercorns
1tbsp coriander seeds
1 star anise
3 cloves
1/2 tsp mustard seeds
1 piece cinnamon stick
2 green cardamoms
½ tsp cumin seeds
1tbsp fennel seeds
1 tsp nutmeg powder ( I skipped this)
½ tsp turmeric powder

Method:

Step 1:
To make the Malwani Masala,roast all the ingredients in a dry frying pan but not the nutmeg & turmeric powder. Cool the roasted spices and grind in a grinder to a fine powder. Mix in the nutmeg & turmeric. This powdered mix can be stored in an air tight container for a few months n can be used for other dishes too.

Step 2:
To make the coconut paste,grind all the ingredients in a blender with a few tablespoons of water until you get a paste.

Step 3:
Heat the oil and splutter the asafoetida,add the sliced onions.Cook on a medium heat stirring occasionally until softened and light brown for about 2-3minutes. Now add the coconut paste. Stir well and cook for 5-7 minutes.Make sure the coconut changes colour slightly to pale brown .Fry the mix and stir occasionally to make sure it doesn’t stick to the bottom of the pan.
At this stage add 3-4 heaped teaspoons of the Malwani masala along with the chicken & salt.Stir and coat all the chicken pieces with the coconut and spices. Let the chicken seal on high flame and cook in its juices for 2 minutes. Now add the water and mix. Bring the curry to a boil and simmer gently for 30 minutes until the chicken is cooked through,depending on ur choice you can have this as a curry or semi dry. Season with the lemon juice and fresh coriander.

Stir Fry Rice Noodles wit Minced Chicken!

A Super easy recipe n gets ready in minutes!

Ingredients:
400 gms minced chicken
1tbsp grated ginger
1tbsp chopped garlic
2 tbsp soy sauce
2 dried red chillies
2tbsp red wine vinegar
Olive oil
Salt
Pepper
Lightly roasted sesame seeds
1 bowl of mixed sauteed veggies( saute pak choy, mushrooms and chinese peas for max 5 mins and keep aside, i added this in the end inorder to keep its crunchiness)

Method:

Marinate the minced chicken with a little olive oil,red wine vinegar and a tsp of soy sauce.Keep aside for 20 mins.Next,Place the dry noodles in a deep bowl and pour boiling water over it.Cover for appx. 15mins till noodles become soft.Drain and keep aside.Heat oil in a pan and saute ginger,garlic and red chillies for a minute.Stir in the minced chicken , cook till almost done.Add in the soy sauce,salt , and black pepper.Now mix in the veggies and noodles.Give it a quick stir and garnish with sesame seeds. Enjoyee

Chocolate Cups!

This recipe has been doing rounds on the net.The video is available on youtube.
However,lemme try n explain the procedure.Its superrrr easy

Ingredients:
1/2 cup chopped cooking chocolate (I used Morde)
3-4 smallest size plastic cups
ice cream

Method:
Make a small cut with a knife on the rim of the cups and keep aside.Cut the chocolate in small pieces and microwave for 1 minute.Take the chocolate out, by the look of it doesn't seem completely melted but its fine.Stir the chocolate with a spoon till u get a melted dropping consistency. Pour a tbsp of chocolate in each cups and roll the cups in ur hand to spread the chocolate evenly.If need be add more or remove the excess.Now place these cups in the refrigerator for 30 minutes.
Take them out, now to to de-mould them tear the cups with the help of the cut you made on the rim.Do this carefully, as the chocolate tends to break.Fill these choco moulds with any filling ice cream, cream or fruits and enjoyeeee !!

Chocolate Pinwheel Biscuits

A simple and yummy recipe. Thanx to Rani Aunty.

Ingredients:
100gms butter (soft)
3/4th cup castor sugar 
1tsp vanilla essence
1 whole egg
2 ½ cups flour 
1/2 tsp baking soda
2 tbsp cocoa powder 

Method:( makes 40 biscuits).

1. Mix butter, sugar  and vanilla essence.
2. Add the egg and mix well. 
3. Add flour and baking soda to make a soft dough.
4. Divide the dough in two halves and add cocoa powder to one half.
5. Roll out two chappati like round from each half and layer them on top of each other.(I rolled the dough slowly on a cling film , slowly roll tge two layers together)
6. Now roll them into a roll like a swiss roll and keep in the freezer for 15 minutes
7. Cut into 1/4th of an inch slices and place on butter paper on a baking tray. 
8. Bake for 15 to 20 mins at 180 in the oven. 
9. Cool on a wire rack and store

note: If you feel the dough is very loose add in a little flour.

Tangy Prawns in Coconut Milk!

Tangy Prawns in Coconut Milk!

Tangy Prawns in Coconut Milk!

Ingredients:

6 Medium Size Prawns

2 Tomatoes (chopped fine)

1 tsp mustard seeds

½ tsp cumin seeds

2 green chillies (slit)

1/4^th tsp turmeric powder

1/4^th tsp black pepper powder

Coriander leaves

1 cup coconut milk

Lemon juice

salt

1 tbsp oil

Method:

Clean the prawns and marinate with salt,pepper and lemon juice for 15 minutes.Heat oil and temper  the mustard seeds,cumin  and green chillies. Add the turmeric powder,Salt and tomatoes.Saute the tomatoes till mushy and cooked well.Pour in the coconut milk and cook for 5 minutes.Add in the prawns and letit simmer till prawns turn pinkish white.(do not over cook).Garnish with coriander leaves and black pepper.Enjoy with steamed rice.