Friday, January 18, 2013

GRILLED FISH - Light n Healthy

1) 1 Sear Fish or any single bone fish, cleaned and washed
2) 1/2 Cup coriander paste
3) 1/2 Teaspoon Salt
4) 1/2 Teaspoon Turmeric Powder
5) 1/2 Teaspoon Red Chilli Powder
6) 6-7 Garlic Cloves chopped
7) 1/2 Tablespoon Borges Olive oil
8) 1 Lemon juice
9) 1 Tomato cut into wedges for garnish
10) Few Leaves of lettuce for garnish
11) 1 Lemon wedge for garnish

PREPARATION TIME: 1 hour Marination, 15 mins to cook

* In a Tupperwre bowl add all ingredients except ingredients for garnish
* Mix well and keep aside to marinate for an hour
* In a serving dish arrange the lettuce leaves
* In the center arrange tomato wedges and lemon wedge
* In a greased tray arrange the fish pieces and grill it
* Grill for 8 minutes for both sides
* When fish is done, arrange the fish pieces on the lettuce
* When fish is grilled, it leaves some juices and oil on the tray
* Add some water to the tray, mix well and take out in a pan
* Heat the pan so that the liquid reduces to a thick consistency
* Pour this liquid on the fish and serve hot!

Wednesday, January 16, 2013


1) 1 Brinjal/Eggplant/Aubergine/Nasu/Baigan
2) 2 Onions Chopped
3) 2 Tomatoes Chopped
4) Salt to taste
5) 1/2 Teaspoon Red Chilli Powder
6) 2 Tablespoon Oil
7) 1/4 Cup Peas
8) Coriander to garnish


* Roast baigan by placing it directly on the gas burner on a medium flame
* Keep turning till skin of baigan is charred and inner flesh looks soft
* When it is cooked it will cave in and juices flow out, keep aside to cool
* When cooled remove the skin and mash the baigan in a bowl
* In a wok add oil and onions, when onions turn pink then add tomatoes
* When Tomatoes go soft add salt and red chilli powder
* Cook till onions and tomatoes go soft and release oil
* Add Peas and 1/2 cup water and cook till peas are soft
* Add Baigan, Mix well and cook for few minutes
* Take out in a bowl and garnish with coriander leaves
* Serve hot with chapatis or paranthas

Tuesday, January 8, 2013


This is a low cal version of shahi paneer where kaju paste and cream is added
Here instead of Kaju we will use potato to get a thick gravy

1) 250 gms Paneer/Cottage Cheese
2) 3 Boiled and Mashed Potatoes
3) 2 Onions made into paste
4) 2 Tomatoes made into paste or Tomato Puree
5) 1 Tablespoon Ginger Garlic paste
6) 1 Teaspoon Coriander Powder
7) 1 Teaspoon Garam Masala
8) 1/2 Teaspoon Jeera Powder
9) 1/2 Teaspoon Red Chilli Powder
10) 1/2 Teaspoon Jeera/Cumin
11) Salt to taste
12) 1 Tablespoon Cream (optional)
13) 1 Chopped Capsicum
14) 2 Tablespoon oil
15) 1 Chopped green chillies


* Cut the paneer in cubes and keep aside
* Mash the potatoes with little water and oil till its smooth like batter
* In a Wok heat oil and crackle jeera, then add Ginger Garlic paste
* Saute for few mins then add mashed potatoes and mix well
* Saute till potatoes paste get a golden color
* Then add Onion paste and saute it for few minutes
* Then add tomato paste and green chillies, saute till oil releases
* Add coriander powder, garam masala, and jeera powder
* Add Red chilli powder, salt to taste and mix well
* Add 500ml water and give it a boil
* Add Capsicum and paneer and mix well
* Give 2 - 3 boils till gravy thickens
* If you have added too much water then add cornflour to thicken gravy
* Atlast add cream, mix well and take it off gas/flame
* Garnish with coriander and Serve hot with chapatis

Friday, January 4, 2013


1) 1 Sponge Fruit Cake
2) 1 Banana sliced
3) 1 Apple Chopped
4) 1 Cup Grapes cut in halves
5) 1/4 Cup Glazed Cherries
6) 1/4 Cup Sabza (Tulsi seeds)
7) 5 Teaspoon Sugar
8) 1 Pkt Parle/Marie Biscuits
9) Butter Scotch Icecream
10) 1 Cup Strawberry Crush
11) Few Coloured mint balls
12) 1 Pineapple waffer to garnish


* In a pan add sugar,1 cup water and glazed cherries, Reduce it and keep aside
* In a bowl soak sabza seeds in water till they swell up, Keep aside
* Crush few biscuits and keep aside
* In a Glass arrange few pieces of cake at the bottom
* Add fruits apple, banana and grapes
* Add 2 Teaspoon glazed cherry syrup and few cherries on fruits and cake
* Add Swollen sabza seeds to the glass
* Then add a layer of crushed biscuits in the glass
* Add 2 - 3 Scoops of icecream till the glass is full
* Add strawberry crush(available in market) on icecream
* Sprinkle few mint coloured balls/silver balls(available for cake decoration)
* Add a waffer to the glass for garnish and serve.

Tuesday, January 1, 2013


1) 12 pcs Chicken Drumsticks
2) 1 Cup Curd
3) 1 Lemon Juice
4) 1/2 Cup coriander leaves paste
5) 1/4 Cup Spinach Paste
6) 1 Teaspoon Garam Masala
7) 2 Teaspoon Red Chilli Powder
8) 2 Tablespoon Ginger garlic paste
9) 1 Teaspoon Jeera Powder
10) 1/4 Teaspoon big elaichi Powder
11) 1 Pinch Red Color
12) 1 Ltr Water
13) 1 Teaspoon Sugar


* Warm water and add 4 Teaspoon salt and 1 Teaspoon sugar, Mix well
* Add all the chicken drumsticks for 4 - 5 hours for brining
* Brining is like a marinade which keeps chicken moist and tender
It increases the moisture holding capacity of the chicken. Salt Changes
the structure of muscle tissue in chicken which results in swelling up
and absorbtion of water and flavorings and makes chicken juicy.
* Take out all the chicken drumsticks from salted water in a bowl
* Add ingredients numbered 2 to 11 to drumsticks and mix well
* Keep it marinated overnite so that chicken absorbs all the flavours
* Next Day put everything in a wok and let it cook on simmer
* Cook till marinate gets thick and starts sticking to chicken
* At this time chicken seems to be cooked but its not
* Take it off from gas and let it cool enough to be handled
* Apply foil to drumsticks ends and arrange them on a greased tray
* Put the tray in oven for 15 mins at 180 Degrees
* When done then serve hot as snacks with ketchup and coriander chutney