Saturday, March 25, 2017

CHOCOLATE CAKE - Easy Way


INGREDIENTS:

CAKE BATTER:
1) 1 Cup Self Raising Flour
2) 1 cup Sugar
3) 1 Cup Softened Butter
4) 1 1/2 Teaspoon Baking Powder
5) 4 Teaspoons Cocoa Powder
6) 3 Eggs
7) 4 Tablespoon hot Milk/Water
8) 1/2 Cup Raisins/Almond Slices
9) 1/4 Cup of Granulated Sugar

CHOCOLATE GANACHE:
1) 1 Cup Cream
2) 1 Cup Melted Chocolate

PREPARATION TIME: 50 Minutes

HOW TO PREPARE:
* Preheat the oven to 180 degrees
* Prepare the cake tin and keep aside
* In a bowl beat together eggs, sugar, butter, flour and baking powder
* In a seperate bowl mix water and cocoa powder till it is a thick paste
* Add cocoa paste to cake batter and beat till its a smooth batter
* Pour the batter into prepared tin
* Bake for 30 Minutes or till it leaves the side of the tin
* Keep it aside to cool it completely before icing
* For chocolate ganache take cream and chocolate in a bowl
* Microwave for 40 minutes and mix well till a smooth paste
* Let it cool till it thickens a little
* Pour the ganache on the cooled cake and spread it evenly on top
* Sprinkle raisins and granulated sugar on top
* Enjoy with tea or in parties with family and friends



Tuesday, March 21, 2017

SPROUTS AND MANGO SALAD


INGREDIENTS:
1) 2 Cup Sprouts
2) 1 Mango ripen
3) 1 Cucumber
4) 1 Cup Cherry Tomatoes
5) Rock salt to taste
6) Black pepper to taste
7) 1 Green Chilly
8) 1/2 Lemon Juice
9) 1/4 Teaspoon Turmeric
10) Fresh Coriander Leaves

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Boil the sprouts in salted and turmeric water till soft and let it cool
* Dice the ripen mango and add to a salad bowl
* Chop the cucumber and coriander leaves and add to salad bowl
* Half or slice the cherry tomatoes and throw in the salad bowl
* Add in sprouts, rock salt, black pepper and lemon juice
* Finely Chop the green chilly(optional) and add it to bowl too
* Mix everything and serve


Monday, March 13, 2017

PINDI CHANNE / PINDI CHICKPEA


HOLI SPECIAL - PINDI CHANNE

INGREDIENTS:
1) 500 gms Channe or Chickpeas
2) 2 Onions puree
3) 2 Tomato Puree
4) 2 Teaspoon Ginger Garlic paste
5) 2 Tablespoon oil
6) 1 Teaspoon coriander
7) 1 Teaspoon Dry Mango Powder
8) 1 Teaspoon turmeric Powder
9) 1/2 Teaspoon Pomegranate seeds
10) 1 Teaspoon Jeera/Cumin powder
11) 4-5 Dry red chillies
12) 4-5 Cardamom Seeds
13) 2 Cloves
14) A pinch of Nutmeg
15) Salt to taste
16) Coriander for garnish

PREPARATION TIME: 1 hour 40 Minutes

HOW TO PREPARE:
* Wash chickpeas and soak them in hot water for 1 hour **
* Pressure cook them to get 3 whistles or cook till they are soft
* Chop and puree onions and tomatoes separately, keep aside
* In a pan dry roast cardamom, cloves, nutmeg, dry red chillies
* Grind the roasted masalas and pomegranate seeds, keep it aside
* In a Pressure cooker heat oil and add onion paste, ginger garlic paste
* Saute the paste till onions dry and turn brown
* Add tomato paste and turmeric powder, saute well till it dries up
* Add the coriander, cumin, Dry mango and roasted grinded masala
* Add little water to get more flavour out of the dry ingredients
* Cook the masala till dry and starts sticking to the cooker
* Add the boiled Chick peas and water in which it was boiled in, mix and cook further
* Add more water if you require more gravy to eat with rice/couscous
* You can reduce water once it is cooked to have it with nan/parathas or simply as chaat
* Give 2-3 cooker whistles or cook till masalas have been incorporated in chick peas
* Cook till you can crush chickpea between your fingers easily
* Serve and garnish with fresh coriander

** Soaking chickpeas in hot water speeds the process of soaking water - Dont need to leave it overnight



Wednesday, March 8, 2017

PAN FRIED SALMON WITH ONION JEERA RICE


INGREDIENTS:
1) 500 gms Salmon fillets
2) 2 Cups of Rice
3) 2 Onions
4) 250 gms Beans
5) 2 Green Chillies
6) 1 Teaspoon Jeera/Cumin seeds
7) 1/4 Teaspoon Red chilly powder
8) Salt to taste
9) Black pepper to taste
10) 1/2 Lemon Juice
11) Few Roasted Peanuts
12) 2 Tablespoon oil

PREPARATION TIME : 20 Minutes

HOW TO PREPARE:
* Marinate the fish in salt, pepper and lemon juice. Leave for an hour
* Wash and cook rice till done, drain water and keep aside
* In a pan, heat oil and crackle jeera seeds
* Saute chopped Onions and green Chillies
* Add Rice and mix well, saute for a minute and keep aside
* In another pan heat oil, put fish fillet skin down first
* Sprinkle red chilly powder, cook for 5 minutes on each side
* When fish is done take it out, put beans in the same pan and leftover oil
* Add salt and pepper to beans and saute till they are soft
* All three elements done, time to plate up
* Serve rice on plate with salmon fillet and beans on the side
* Sprinkle some peanuts and fresh coriander seeds


Tuesday, February 28, 2017

ALOO PALAK / POTATOES WITH SPINACH


INGREDIENTS:
1) 5-6 Potatoes
2) 1 Bunch Spinach
3) 2 Tablespoon oil
4) 1/2 Teaspoon Jeera seeds
5) 1/2 Teaspoon Turmeric Powder
6) 1/2 Teaspoon Red chilly Powder
7) 1/2 Teaspoon Coriander Powder
8) 1/2 Teaspoon Jeera Powder
9) Salt to taste
10) 1-2 Fresh Green chilly
11) Fresh coriander to garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* Wash the spinach leaves and chop it very finely, keep aside
* Peel and wash the potatoes, cut them in small cubes
* In a wok, heat oil and crackle jeera/cumin seeds
* Add Turmeric powder and potatoes, mix well and let it cook
* Cook the potatoes till almost soft, or the sides get a brown color
* Add chopped spinach, green chilly(cut lenght wise) and mix well
* Cook till spinach reduces and changes color
* Add Coriander, red chilly, jeera powder, salt and mix well
* Further cook for 2-3 minutes and its done
* Serve hot with parathas, naan, or chapatis, garnish with fresh coriander


Wednesday, February 22, 2017

CINNAMON TOAST


INGREDIENTS:
1) 2 Slices Bread
2) 1/2 Teaspoon Cinnamon Powder
3) 1 Teaspoon Sugar
4) 2 Teaspoon Butter
5) 2 Tablespoon Yogurt
6) Few fresh grapes or any fruit of choice
7) 1/2 Cup dehydrated Cranberries optional
8) Chocolate coated Raisins/Almonds optional

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Melt butter in a pan and coat the pan with it
* Sprinkle Sugar and cinnamon powder on pan
* Put the bread slice in pan
* Let it cook till sugar is melted and sticks to bread slice
* Move the slice in the pan to get the sugar and cinnamon on the edges
* Turn the bread slice and toast the other side too
* Make sure there is no sugar or cinnamom before adding another bread slice
* Serve hot with fresh fruits, dehydrated fruits, and dry fruits
* Add some chocolate bites and yogurt to the serving plate


Wednesday, February 15, 2017

FRESH MANGO CUCUMBER SALAD


INGREDIENTS:
1) 1 Mango
2) 1 Cucumber
3) 8-9 Cherry Tomatoes
4) 50 gms Paneer/cottage cheese
5) 1/4 Cup Dehydrated cranberries
6) Salt to taste
7) Black Pepper to taste
8) 1/2 Lemon Juice
9) 1 Green Chilli
10) Few Peanuts/Pine nuts
10) Fresh Mint Leaves to garnish

PREPARATION TIME: 15 Minutes

HOW TO PREPARE:
* Wash and peel mango, cut 1" julienne and put them in a bowl
* Peel and cut 1 " julienne of cucumber, add to mango bowl
* Cut the tomatoes in slices and add it to mango bowl
* Chop green chillies finely and add this to the bowl
* Add dehydrated cranberries(or Raisins) and crushed paneer to the bowl
* Sprinkle salt, black pepper and peanuts and mix well
* Serve Chilled to guests with fresh mint leaves as garnish


Friday, February 10, 2017

BROCCOLI GARLIC RICE


INGREDIENTS:
1) 2 Cups Rice or leftover cooked rice
2) 1 Broccoli
3) 4-5 Garlic Cloves Chopped
4) 1-2 Onion
5) Salt to taste
6) Black pepper to taste
7) 1 Tablespoon Clarified Butter/Ghee
8) 2-3 Eggs

PREPARATION TIME: 30 minutes

HOW TO PREPARE:
* Cook the rice in 5 times water and salt, when cooked drain water and keep aside
* Wash and Chop the broccoli very finely and keep aside
* Finely chop garlic cloves and onions too
* In a wok heat up butter, add in the garlic and saute for few seconds
* Add onions and saute till onions turn translucent
* Add in chopped broccoli and mix well, let the broccoli cook for a few minutes
* Add in Cooked rice or leftover rice and mix well till everything turns green
* Sprinkle salt and black pepper according to ur taste
* Prepare a sunny side up egg for each member
* Serve the rice hot with sunny side up on the bed of broccoli rice



Thursday, February 2, 2017

EGGLESS JEERA COOKIES




INGREDIENTS:
1) 2 Cups Self Raising Flour
2) 1 Cup Softened Butter
3) 1 Tablespoon Jeera/Cumin
4) 1 Cup Sugar Powder
5) 1 Teaspoon Salt

PREPARATION TIME: 2 Hours

HOW TO PREPARE:
* In a bowl take softened butter and add sugar to it
* Mix well butter and sugar tll its light
* Add Salt and Jeera seeds and mix well
* Add in self raising flour in batches and keep mixing
* Mix in all the flour till it forms a soft dough
* Wrap the dough in cling sheet and let it rest in fridge for 30 minutes
* Roll out the dough and cut the dough into different shapes
* Place all the cut and shaped cookies on a lined baking tray
* Leave a little gap between cookies while placing on tray, as they expand a little
* Bake them at 180 degrees for 20 minutes
* Once baked, cool them and store them in air tight containers
* Enjoy these savory cookies with tea and pack them for lunch bags too


Friday, January 13, 2017

DOLI KI ROTI



This is a very special long lost recipe from the north of India. I always enjoyed it at my grandmom's house, but as the name suggests sometimes it used to come from other sources too! Its always called "DOLI aayi hai" as the house that prepares it makes sure relatives and friends receive the fried rotis or the basic masala mix. The house which receives masala mix again makes a whole lot of rotis and distributes them. During the time its prepared the aroma of the homemade traditional yeast and frying of wheat just makes it irresistable. It can be prepared plain or a filling of chana daal can be added! Try this long lost multani/punjabi recipe! #Longlostrecipe

INGREDIENTS:
1) 2 Tablespoons KhasKhas/Poppy Seeds
2) 3 Pieces Dalchini/Cinnamon
3) 10 Nos cloves/Long
4) 1 Nos Jaifal/Nutmeg
5) 5 Black ELaichi/Cardomom
6) 3 Tablespoon Chana daal/yellow split lentil
7) 2 Glass of Water
8) 3 Kg Wheat Flour
9) 2 Tablespoons Sugar
10) Salt to taste

PREPARATION TIME: 2 days

HOW TO PREPARE:
* In a muslin cloth, add khuskhus, dalchini, cloves, jaifal, elaichi, and Chana Daal
* Tie the cloth securely,to make a potli and keep aside
* Boil water in a pan and add the potli, Let it boil for 4-5 minutes
* Take the pan off the gas and wrap it up in a blanket
* Check pan next day same time, If bubbles are there then heat lightly
* Add in half(1/2) Kg of Wheat flour and mix till a pakoda batter consistency
* Cover again with blanket and keep aside
* Within 2- 3 hours the batter with ferment, and now the basic mix is ready
* Add Rest of the wheat flour and mix well with help of warm water
* Add Sugar and Salt according to taste, mix well and cover
* After 2- 3 Hours the mix will ferment
* Spread a plastic sheets on table or foils on counter tops
* Roll out Rotis or chapatis by hand around 6" in diameter and put them on sheet
* Roll out the whole dough and put the rotis on sheet and cover them
* After leaving for 2-3 hours these rotis ferment and swell up
* Take each roti and fry and cool on wire rack
* Store them in fridge till 15 days, Heat when you take out
* Have it as snack, as breakfast, with tea or in any meal with Mango Pickle

Wednesday, January 4, 2017

SPICY POTATO STIR FRY/ MASALEDAAR SUKHE ALOO


INGREDIENTS:
1) 4-6 Potatoes boiled
2) 1/2 Teaspoon Mustard Seeds
3) 1/2 Teaspoon Cumin/Jeera Seeds
4) 1/2 Teaspoon Turmeric Powder
5) 1/2 Teaspoon Red Chilli Powder
6) 1/2 Teaspoon Dry Mango Powder
7) 1/2 Teaspoon Coriander Powder
8) 1/2 Teaspoon Garam Masala
9) 1/2 Teaspoon Cumin Powder
10) A Pinch Asafoetida
11) Salt to taste
12) 2 Tablespoon Mustard Oil
13) Fresh Coriander Leaves for Garnish

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
* peel and Cut the boiled potatoes into cubes and keep aside
* In a wok, heat oil and crackle cumin and mustard seeds
* Add Asafoetida and turmeric powder and mix well
* Add in potato cubes and mix well
* Add salt, red chilly, garam masala, coriander, cumin and dry mango powder and mix well
* Cover and cook for a minute or two till potatoes soak in all the flavours
* Take out in a serving bowl and garnish with fresh coriander and green chillies



Monday, December 5, 2016

ROASTED TOMATO CHUTNEY


INGREDIENTS:
1) 4 Tomatoes
2) 1 Onion Chopped
3) 2 Green Chilli
4) Fresh Coriander Leaves
5) 4-5 Garlic Cloves
6) 1/2 Teaspoon Turmeric Powder
7) 1/2 Teaspoon Red Chilli Powder
8) Salt to taste
9) 1/2 Teaspoon Jeera Powder
10) 1/2 Teaspoon Amchoor Powder
11) Black Pepper to taste
12) 1/2 Teaspoon Mustard seeds
13) 1 Tablespoon Oil
14) Pinch of Asafoetida

PREPARATION TIME: 15 Minutes
HOW TO PREPARE:
* Roast the tomatoes on gas flame till the skin of tomato gets charred
* Put them in chilled water to remove the tomato skin easily
* Remove skin and put them in mixer to blend the roasted tomato
* Add in Salt, black pepper, Red chilly, Amchoor, Jeera powder
* Add in Fresh coriander and chopped Onions and mix well
* In a small pan, heat up oil and crackle some mustard seeds
* Fry some garlic cloves in the oil and add chopped green chillies too
* Add turmeric and asafoetida in the end and pour this oil tadka on the tomato blend
* Mix well and serve hot or chilled with fresh coriander leaves
* This is well served with rice dishes, litti chokha or daal batti



Tuesday, November 15, 2016

LEMON VERMICELLI



INGREDIENTS:
1) 2 Cups Vermicelli
2) 2 Lemons
3) 1 Carrot Julliene cut
4) 1 Capsicum Julliene cut
5) 2 Green Chillies slit and cut
6) A pinch of asafoetida/hing
7) 1 Teaspoon Mustard seeds
8) Few Curry Leaves
9) 1 Tablespoon Chana Daal
10) 1 Tablespoon Urad Daal
11) 2 Tablespoon Oil
12) 1/2 Teaspoon Turmeric Powder
13) 1/2 Teaspoon Red Chilli Powder
14) Salt to taste
15) 1/2 Cup Roasted Peanuts
16) Fresh Coriander Leaves

PREPARATION TIME: 20 minutes

HOW TO PREPARE:
* In a big pot boil water, add salt and let it boil
* Add Vermicelli and cover for a minute, when done drain it
* Immediately add cold water and keep aside
* In a Wok, Heat oil and crackle mustard seeds, chana and urad daal
* Add asafoetida, curry leaves and saute till daal turns brown
* Add Carrots and Capsicum and saute further for few minutes
* Put in green chillies, turmeric powder, red chilli powder and salt and mix well
* When carrots turn soft, add in cooked vermicelly, gently mix well
* Turn off heat, and add lemon juice and roasted peanuts and mix well
* Garnish with fresh coriander leaves and serve hot!


Sunday, October 30, 2016

ALOO POORI - DIWALI SPECIAL



ALOO KI SABZI
INGREDIENTS:
1) 500gms Potatoes
2) 2 Tablespoon Oil
3) 1/2 Teaspoon Mustard Seeds
4) Pinch of Asafoetida
5) 3-4 Green Chillies
6) 3 Tomatoes Chopped
7) 1/2 Teaspoon Turmeric
8) 1/2 Teaspoon Red Chilly Powder
9) Few Methi/Fenugreek Seeds
10) Salt to taste
11) 1 Teaspoon Dry Mango Powder
12) Fresh Green Coriander to garnish

POORI
INGREDIENTS:
1) 1/2 Kg Whole wheat Flour
2) Salt to taste
3) 3 Teaspoon Oil
4) Water to Knead the flour

PREPARATION TIME: 30 Minutes

HOW TO PREPARE:
ALOO KI SABZI
* Boil the potatoes, Peel them and Mash them roughly when cooled
* In a wok, Heat the oil, crackle some Methi seeds and mustard seeds
* Add Asafoetida and green chillies and saute for a minute
* Add Tomatoes and Salt, saute till soft
* Add Turmeric and Red chilly powder, saute till masala leaves oil
* Add Mashed potatoes to the tomato masala, mix well and add 2 cups of water
* Cover and let it cook for few minutes, finally add dry mango powder
* Serve hot with fresh coriander as garnish
POORI
* In a plate, take out flour and add salt, mix well
* Add little oil, and knead into a soft dough with water
* Heat oil in a wok
* Take little dough and roll it out into rounds of 4 inch diameter
* Fry the rolled out dough in the heated oil
* Fry both sides, let the poori puff
* When golden brown in color, drain out oil
* Keep the Pooris on kitchen towel to drain out excess oil
* Serve hot with hot Aloo ki sabzi
* Serve with sliced onions, pickles and lemon wedges


Saturday, October 15, 2016

BRAZILIAN CHOCOLATE TRUFFLES


INGREDIENTS:
1) 1/4 Cup Butter
2) 1 Cup Condensed Milk
3) 50gms Milk Chocolate
4) 2 Teaspoon Cocoa Powder
5) Few Drops of Vanilla Essence
6) Pinch of salt

PREPARATION TIME: 1 Hour 20 minutes

HOW TO PREPARE:
* In a bowl, heat butter and add condensed milk
* Cook it on simmer flame, add pinch of salt
* Break the chocolates into small pieces and add it to the pan
* Add Vanilla essence and mix continuously
* Add cocoa powder and mix well, cook till the mixture starts leaving sides
* When mixture tries to come together, take off heat and let it chill for an hour
* It forms dough like consistency, take small portions and make small balls out of it
* Cover the balls in different sprinklers and condiments or crushed oreo biscuits
* You can make a white truffle too with white chocolate and no cocoa powder
* Serve at room temperature! Its a hit with kids!!

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