Rocket leaves Salad

Rocket Leaves Salad with Beetroot and pears!

Ingredients:
rocket leaves
pears cut in small pieces
beetroot
walnuts
parmesan cheese

Dressing:(whisk this together)
2 tsps balsamic leaves
1tsp honey
1tsp olive oil
salt
pepper
oregano

Method:
First ,wash and pressure cook the beetroot till well done(appx 2 whistles in the cooker).Allow it to cool and Peel and cut into small pieces.Now tear the rocket leaves,add in the pears,beetroot and walnuts.Add in the dressing,and grate some parmesan cheese on top.Allow this to cool and enjoy this yummy salad!!

Crab Curry in Malvani Masala

Crabs are easy to make and absolutely delicious....

recipe:

Ingredients:
1 kg crabs
3 onions sliced
2 tbsp lemon juice( tamarind pulp works well too)
2 tbsp finely chopped coriander
Salt
Oil
1 cup sliced dry coconut
2-3 green chillies
8-10 flakes of garlic
1 inch piece of ginger
Puree of 2 tomatoes
1cup coconut milk

Malwani Masala
..........................
5 dried red chillies
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: Wash and clean the crabs well.Apply salt and turmeric and keep aside for 15minutes and wash again.

Step 2:
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 3:
Heat the oil add the sliced onions.Add salt and Cook on a medium heat stirring occasionally until softened and brown in color.Now add whole ginger ,garlic and dry coconut and saute for 5minutes .Stir well and then take this off heat,allow it to cool a bit and grind this to a fine paste.Now in the same pan ,pour this paste and 4-5tsps of the dry malvani masala . Saute well till it gives in a nice aroma.Usually tomato is not added,but i added in tomato puree and allowed it to leave its oil.Now add in the crabs and saute for 5minutes,add a splash of water and cover n cook till the crab turns red and is covered well with the masala.After 10 minutes add in hot water , depending on the consistency of gravy you want.I added 2 cups of water and 1cup of thin coconut milk.Give it a nice boil and garnish with lemon juice and coriander leaves.Enjoiii.

Alu Palak

Alu Palak!!

A feedback to atul sir for this awesome recipe....i was bored of having palak paneer ...

Only change i made was adding lemon juice at the end,this is done so that the IRON in spinach gets absorbed better in our body.

Ingredients:

250 Grams Potatoes.
250 Grams Palak - Chop in chunks.(spinach)
1 Tablespoon Mustard Oil.
1/2 Teaspoon Mustard Seeds.
A Pinch of Hing
Dried Red Chilies.
1/2 Teaspoon Chopped Garlic.
1/2 Teaspoon Chopped Ginger.​
1/2 Teaspoon Haldi Powder (turmeric)

1.Peel , cube and boil potatoes till just done.
2. In boiling water add 1/2 teaspoon sugar , blanch palak not more than 30 seconds , then plunge into an ice water bath to prevent further cooking .Sugar in boiling water helps greens retain their color. When cool , squeeze palak of ALL water - Set aside.
3. Heat oil , add mustard seeds , dried red chilies and hing , then tip in ginger garlic - allow both to just soften , not color . Now add all masalas and salt , and the potatoes.
4. Gently toss potatoes coating them well - cook covered on minimum heat for 5-6 minutes , don't allow them to color and then add palak.
5. Increase heat , mix and cook covered another 2 minutes. Serve !

Lemon Pepper Chicken

Lemon Pepper Chicken!

A fabulous n yumm starter,n super quick to make.

Ingredients:
4 pieces leg thighs(cut in 3 pieces each)
2tsp ghee
Salt
Juice of 4 lemons
2 1/2 tsp black pepper
1 cup water
3 tbsp sliced ginger

Method:
In a cooker put 2tsp ghee,sliced ginger,chicken ,salt n 1cup water.now put the gas on n pressure cook till 4-5whistles on high flame.open after 5minutes n transfer everything to a kadai.Add juice of 4lemons n a lil black pepper to start drying the water.Once it reaches a slightly sticky and thick consistency add 2 tsps of black pepper n take off heat.enjoi as a starter....finger lickin gud

Dhaniya Chicken!!

My all time favourite chicken recipe from my mom's collection !

Ingredients:
750 gms  chicken
1tbsp cumin seeds/jeera
1 tbsp chopped garlic
1 tbsp chopped ginger
2tbsp butter +1tbsp oil
2 cups chopped coriander leaves
2 green chillies
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1 tsp coriander powder
salt
juice of 1 lemon
2 tomatoes grated or pureed

method:
Heat the butter and oil in a deep vessel,temper in the cumin seeds and green chillies. Now add in the ginger garlic and saute till slightly brown.Tip in the coriander leaves and saute for 2 minutes. Add in the chicken,cook on high flame for 5 minutes to seal the juices.Cover and cook ,so that the chicken leaves its juices.Now add in the red chilly ,turmeric powder,salt and coriander powder.Saute well,add in a few splashes of water.Once the chicken is 80% cooked ,add in the tomatoes.Cook till the tomatoes leave oil,add a lil water to have a little thick masala consistency.Once the chicken is cooked ,take it off heat and add the lemon juice.Enjoi this amazing recipe.

ps: incaseyou want to have it as a starter ,omit the tomatoes.

Butter Peach Cake

Butter peach cake!

These beautiful peaches our from the kitchen garden in ramgarh....

Recipe:

Ingredients:
2cups maida
1 cup butter (at room temperature)
3eggs at room temp
1 1/4 cup granulated sugar
1/2 cup plain buttermilk
1 tsp baking soda
1/2 tsp baking powder
2 cups chopped ripe peaches
A lil cinnamon powder
1tsp vanilla essence or peach snapps
(Ideally peach snapps wid be better)

Method:

1.Preheat the oven at 200 degrees.Grease n dust the tin and keep aside.

2. Sieve the flour and baking soda and baking powder together.

3. Now bring the butter to a creamy texture with a beater,add in sugar.

4. Once the sugar has dissolved ,beat and fold in the buttermilk,eggs one at a time,vanilla essence and cinnamon powder .

5. Now mix in the sieved flour.When done ,fold in the chopped peaches .

6. Pour this mixture in the greased tin and bake it at 180degrees for 30-40mins.

7. Check if the cake is done with a clean butter knife.

8. Once done enjoiii

Mutton curry wit potatoes

Mutton curry!!
This post is to celebrate my 100th recipe on my blog.Thank u all !!

Ingredients:

Mutton (500gms)
3chopped onions
puree of 1 tomato
1 cinammon stick
2 green cardamoms
2 cloves
1 peeled potato  (optional)
Mustard oil
Salt


Spice mix: (grind all this together)
1 tsp chopped ginger
2tsp chopped garlic
1 tsp coriander powder
1tsp red chilli powder
1/2 tsp turmeric powder
1tsp garam masala
2 green chillies

Method:
Wash the mutton and keep aside.Now heat the mustard oil in a cooker till it reaches the smoking point. To flavour the oil add in the cinnamon,cloves n cardamom,now saute the onions till brown.Now add in the tomato puree and cook well .Now add in the spice mix and cook till the raw smell of garlic goes and the masala leaves oil. Add in the mutton and mix well.Add in the salt and cook on high flame for 5mins,to seal the meat. Cover and cook the meat.Stir in between and add few splashes of water at regular intervals.It takes good 30-40 minutes to  cook the meat. (I added in 2cups of hot water in between and the peeled potato ). I cooked the mutton without pressure cooking but if need be once meat is cooked 80% ,just pressure cook with one whistle.Take off heat and serve with hot chapati's or rice.enjoi guys

Stir Fry Baby Corn

A super quick stir fry recipe.All sorts of veggies like broccoli,carrots n beans can be used in this recipe.enjoiii

Ingredients:

150 gms Baby Corn(par boiled)
Morning glory leaves or you can use baby spinach
1tsp chopped garlic
1tsp fine chopped ginger
1tbsp soya sauce
Salt
Pepper
1/2 tsp oyster sauce (optional)


Method:

Cut the baby corn in thin slices and boil them in salted water till almost done.(keep a slight crunch).
Now heat a little oil in a deep pan sauté the ginger garlic and red chillies.After two minutes put in the morning glory leaves,these need to be sautéed only for a minute.Add in the baby corn and sauces (do not add salt now as both sauces are salty). Give it a quick toss ...sprinkle some pepper powder and your yummy sautéed veggie is ready!!

Lettuce, Mushroom & sprouted chickpea salad with Feta

A yummy salad to beat the summers!!

Ingredients:

lettuce leaves (chilled on ice cubes)
chopped cucumber
chopped tomato
sliced mushrooms (pre- sauteed with garlic and olive oil)
sprouted brown chana (brown chickpeas)
feta cheese (cubed)

vinaigrette:
mix olive oil,lemon/vinegar ,honey ,pepper,little salt and oregano

method:
Mix all the ingredients except the feta,pour the vinaigrette and some chopped walnuts  and lastly the feta cheese and enjoy your cool salad .

Whole Wheat Choco Cake

Chocolate cake!

recipe credits: micky ji....Thank you so much. ..

Ingredients :

1 large egg.(I don't know why actually, just out of habit I guess. Omit if you wish.)
1 cup granulated sugar
1/2 cup + 1 tbsp Hung Curd. I had some lying with me and this has turned out to be the X - Factor ingredient. The difference it has made to this cake is unbelievable!
 1/4 cup canola oil
1 cap pure vanilla extract
1/2 cup water
1/2 cup unsweetened natural cocoa powder. I used Hershey's.
1 cup Whole Wheat Flour.
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt.
1 tsp coffee pdr.

For the Chocolate Ganache
200 gm Dark Chocolate. I used L'Exclusif baking chocolate. 70% cocoa.
3/4 cup Amul cream

Preheat oven to 180 C ,
All ingr at room temp.

spray a 9" cake pan with cooking spray, and flour the pan, set aside.

In a large mixing bowl , I hand whisked the water, egg, sugar, hung curd , oil, vanilla, until smooth and combined.
Then added coffee, cocoa powder and whisked some more until the batter was smooth and free from lumps.
Then Added the flour sifted with the baking soda, baking powder, salt, and whisked some more , until the batter was well blended.
Then Poured the batter, into the prepared pan and baked for about 25 minutes.
The tooth pick came out with some moist crumbs.
Which is perfect .

Now cool the cake completely, in the cake tin. Overturn in your cake plate , or whatever you are using. Ganache, slice , and serve,
Delîcious!

For the Chocolate Ganache -
Place the chocolate in a microwave-safe bowl and nuke for 1 minute to soften chocolate , set aside.
In another bowl, microwave the cream, till it just begins to bubble and show signs of boiling, about 70 seconds.
Pour hot cream over chocolate and let it stand about 1 minute. Whisk until chocolate has melted and mixture is smooth and velvety.
Let it cool for about 10 minutes, allowing ganache to cool and thicken a bit.

I just poured it over the top. And let it settle on the cake on its own.

Tori ki sabzi (ridge gourd)

Tori ki sabzi ...the simplest way without Onion /Tomatoes!!

Ingredients:
250 gms tori (ridge gourd,peeled n cut in round chunks)
1 tsp grated ginger
1 dry red chilly
1/4th tsp turmeric
Salt
Oil
Coriander leaves

Tempering:
Curry leaves
1tsp urad dhuli dal (skinned black gram dal)
1tsp rai (mustard seeds)

Method:

Heat little oil in a pan,sauté the ginger and red chilly.Add the turmeric , torai(ridge gourd) and salt.Add coriander leaves halfway .Cover and cook the torai till almosy done(I do not like it when completely mushy, so I leave a Lil crunch in it).

Once done prepare the tempering,heat oil and sauté urad dhuli dal till brown,add curry leaves and rai. Once it splutters pour it over the torai n mix.Enjoi wit rice or roti!!

Chicken Pita Pockets

Chicken n Basil Pita pockets!

An easy recipe cooked with minimum oil and loved by the kids.

Recipe:

Ingredients :
750gms boneless chicken
1cup thick dahi
1 tbsp oil
1 tsp jeera powder
2 tsp chilli powder
1/2 tsp ajwain
Salt
1/2 tsp garam masala
1tbsp ginger garlic paste
Juice of 1 lemon

Recipe:

Mix all the ingredients and marinate for 2 hours.Heat a pan and put the marinated chicken and cover and cook.Stir in between add a splash of water if needed(i did not add water).Once the gravy dries add basil leaves .Fill ur pita pockets and serve wit hummus or schezwan chatney. So this was a fusion at the end!

Strawberry Kafir Lime Cooler !!

A superr refreshing drink...healthy n yummy.....kids love it too...

Ingredients :

5-6 strawberries (washed n cleaned)
1/2 cucumber,peeled n cut in pieces
2 kafir lime leaves or lemon leaves
1 tsp sugar
juice of half a lemon
pinch of salt

method:

Put all the ingredients in a blender add in few ice cubes and a little water. Blend well and served chilled wit a strawberry on the glass.Your Strawberry Kafir lime cooler is ready...enjoi...

Matar Paratha with Tomato chutney

 An amazing recipe i learnt from my mom.

Matar Paratha

Ingredients:

Peas (matar)(3 cups)

Salt

2 green chilles

1 pinch heeng (asoefatida)

1 tsp jeera

½ tsp amchoor (mango powder)

1 tsp chopped ginger

Wheat dough

Ghee

Method:

In a vegetable chopper add in the peas,and chillies.Blend till coarse (but do not over blend).Now heat some oil in a pan ,add in the heeng, amchoor ,jeera and ginger ,sauté for 2 mins and then add in the coarse peas and cook for 3-5 minutes.(The reason for cooking the peas is to add in a nice flavour and makes it less gaseous).Once done allow this to cool .This shall be used as the stuffing for the parathas.

(This same filling can be used to make kachoris)

Method for making parathas:

1.Take the wheat flour and Knead wheat dough with water and keep aside.

Now make two small balls from the wheat dough.

2. With a rolling pin ,roll them and flatten them  into 3 inches diameters

each.try to make them of the same size.

3. Apply ghee on one dough circle and put the stuffing on it,leave a little space on the sides.

4.Place the other dough circle on it and seal the sides nicely.

5. Dust some flour on the stuffed paratha and roll it slowly  into the size of a round paratha.

6. Heat  a tawa or skillet and place the paratha on it.

7. When one side is partly cooked flip it and apply ghee.

8. Cook till both sides done.

Enjoy this yummy paratha with tomato chutney.

link for the tomato chutney recipe:

http://idreamcooking.blogspot.in/2014/08/khatti-meethi-tamatar-kalonji-ki-sabzi.html

Nalli Ghee Roast

Mutton Ghee roast is an delicious recipe from the mangalorean Cuisine.This recipe is an excellent side dish for Chapthi, Dosa and also goes very well with plain rice.In this recipe we are going to make a special masala by roasting a lot of spices which adds more taste and flavor to our Mutton Ghee roast.This recipe can make you extremely addictive and the taste lasts in your taste buds for ever. 

Recipe:

1. 750gm  mutton (bone marrow)

2.2 tbsp whole coriander seeds
3. 1tsp whole fennel seeds
4. 2 tsp whole cumin seeds
5. 10-12 black peppercorns
7. 4 cloves 
8. 1 small stick cinnamon 
9. 7-8 while red chillies (de-seeded)
10. Salt to taste
11. 2 tbsp curd
12. 2 tsp Kashmiri chilli powder
13. 2-3 tbsp tamarind pulp
14. 8-10 cloves of garlic 
15. 1 tbsp roughly chopped ginger
16. 3-4 tbsp Ghee
17. Curry leaves - 10-12

18. small piece of jiggery

19. 2tsp ginger garlic paste

Method:
1. Place the mutton in a pressure cooker,add in 1 tbsp ghee,a little salt,2 cups water and ginger garlic paste.pressure cook this on medium flame for 3-4 whistles.Once done strain the liquid and keep it aside.

2.Dry roast whole masala from ingredients 2 to 9 and allow to cool. Dry roast red whole chillies separately and allow to cool. 

3. Now put whole masala, whole red chillies,red chilli powder, ginger, garlic and tamarind pulp in a grinder and grind into very fine paste. You may Add little water for the finer consistency while grinding. Keep this paste aside.

4. Now heat 3tbsp of ghee in a deep pan and cook the ground masala for 5-7 minutes till the raw smell goes.Stir in the curd. Add in the mutton broth slowly slowly  and reduce it till it reaches thick consistency, then mix in the mutton .

5. Add jaggery and adjust the salt if needed.Cover and cook till the masala sticks to the mutton pieces.Once done add in the curry leaves, and enjoy with dosa or appams.