Hot N Sweet Vegtable Soup

Hot N Sweet Vegtable Soup

Ingredients
Vegetable Broth - 1 tin (chicken broth can also be used)
Cream style corn - 1 tin
Mixed vegetable - 1 cup very finley chopped ( I used carrot, beans, cabbage)
Soy Sauce - 1 tsp
Chili Garlic Sauce - 1 tsp
Ginger chopped - 1tsp
Garlic chopped - 1 tsp
Vinegar - 2 tsp
Oil - 1tsp
Corn Flour - 1 tsp
Salt and Pepper to taste
Spring Onion to Garnish

Method

Heat oil in a heavy bottom pan and add the chopped garlic and ginger and saute for few mins.
Add the vegetables and fry in a medium flame and add the chili garlic sauce and splash little water to it to avoid burning and cook till the veggies are half cooked.
Now add the vegetable broth and vinegar and cook in a low flame for 10 mins.
Now add the corn and cook again for 10 more mins and add soy sauce and  salt and pepper to your taste.
Finish it with by adding the corn powder mixed in little water, this helps to thicken the soup. Garnish with spring onion.

Potato Mushroom Curry

Potato Mushroom Curry

Ingredients
Potato – 1 big cubed to small bite size pieces
Mushroom Chopped – 2 cups
Peas – 1 Cup
Onion – 1 chopped
Ginger Garlic Paste – 2tsp
Tomato Puree – ½ cup or use 2 tomato
Coriander Powder – 2 tsp
Cumin powder – 1 tsp
Garam Masala – 1 tsp
Chili Powder – 1 tsp
Turmeric Powder – ½ tsp
Dry Mint leaves – 2 tsp
Cream – 2 tsp (Optional)
Oil – 2tsp
Salt to taste

Method

Heat oil in a non – stick pan and add the onion and sauté for few mins.
Add the potato and mix well and add ginger garlic paste and mix well, add some water and cook for 10 mins.
Now add all the dry ingredients except the mint leaves and give a nice mix.
Add the chopped mushroom and peas and the tomato puree and cook in a low flame, add water if needed.
Add the mint leaves and cook until all the veggies are cooked.
Add cream and remove and garnish with cilantro.
Serve hot with chapati.

Prawn Gravy

Prawn Gravy

Ingredients

Prawn - 2 cups
Tomato - 2 chopped
Onion - 1 chopped
Ginger - 1/2"
Garlic - 4 cloves
Green Chilies - 3
Coriander Powder - 2 tsp
Turmeric Powder - 1/2 tsp
Garam Masala - 2tsp
Oil - 3 tsp
Red food color - Optional
Salt to taste

Method

Fry onion , tomato, ginger, garlic and green chiles in 1 tsp of oil in a pan for 5 mins and grind to a fine paste. In a pan heat 2 tsp of oil and fry the grounded paste for few mins and add all the dry masala powders and add the shrimp and cook till the gravy thicken to your desired consistency. Garnish with cilantro and enjoy with rice.

Mooli / Radish paratha

Mooli / Radish paratha

Ingredients

For Stuffing
Mooli/Radish - 1 big
Ginger garlic paste - 1tsp
Red Chili powder - 1/2 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1/2 tsp
Garam masala - 1/2 tsp
Cilantro - 2 tsp chopped
Salt to taste
For Dough
Wheat Flour - 2 cups
Salt to taste
Water - 1 cup
Oil for making the mooli paratha

Method

Sieve the wheat flour and salt. Add water and knead to soft dough. Cover and keep aside. Peel and grate the radish and squeeze out all the water.
Heat the pan and fry the radish for some time and add the ingredients and fry for sometime until the raw flavour is gone.
Take a lemon sized dough and roll to a small round say 4 inch in diameter and place 2 to 3 teaspoon of fillings in the center and cover and seal the ends and roll again gently to a thick round paratha.
In a hot griddle cook the paratha on both side until golden brown using little oil on both sides. Serve hot with tomato fry or just yogurt and pickle.

Chicken Sandwich

Chicken Sandwich 

Ingredinets
Boneless Chicken Breast halves - 2
All Purpose Flour - 3 tbsp
Salt and Pepper to taste
Mushroom Chopped - 1/2 Cup
French Onion Soup - 1 tin
Sandwich Bun - 2
Cheese Singles - 2
Garlic Chopped - 1tsp
Olive Oil - 3 tsp


Method

Mix salt and pepper to the flour and coat the chicken with the flour on both the side and fry in a pan with 2 tsp of oil until its cooked and nice brown on both sides and set aside.
In the same pan, add garlic and fry for few secs and add chopped mushroom and cook until its soft and add the french onion soup and allow to boil.
Now add the cooked chicken and make sure chicken is well coated with the soup.
Roast the bun in a skillet or in oven until its crisp.
Place the cheese slice on the bun and place the chicken on it and top it with mushroom and chose the bun and enjoy the wonderful sandwich.

Sugar Cookie with icing

Sugar Cookie with icing

Ingredients

For Cookie
All Purpose Flour - 2 ½ Cups
Margarine – 1 Cup
Sugar – 1 Cup
Egg – 2
Baking Powder – 1 tsp
Cream of tartar – 2 tsp
Vanilla extract – 1 tsp
Salt – ½ tsp

For Icing
Butter – 4 tbsp
Confectionery Sugar – 1 Cup
Vanilla extract – 1 tsp
Milk – 2 tsp
Sprinkler

Method

Oven temperature – 350*F, Baking Time – 8 to 10 mins
In a mixing bowl, beat egg and add sugar and margarine and mix well.
Add flour, baking powder, tartar, salt and vanilla extract and mix well to a soft dough.
Knead the dough on a clean flat surface and roll the dough with a rolling pin to a ¼ inch thick and keep dusting the rolling pin and work surface slightly with flour, if necessary, to prevent sticking and cut to your favorite shape of your choice using cookie cutter and transfer to the baking sheet and bake them in a pre-heated oven at 350* F for 8 to 10 mins in batches.

For Icing

The butter should be at the room temperature before mixing. Combine butter, sugar, milk and vanilla extract, this recipe is very flexible, if you feel its too watery add the flour and if you feel too thick add milk and bring to the consistency that would allow you to  spread  on the cookies and decorate the cookie and put the sprinkler on the top.
Enjoy the delicious cookies.

Senai kizhangu Vada

Senai kizhangu Vada

Ingredients

Elephant Yam Grated – 2 Cups (wear glove or rub coconut oil in hands)
Roasted gram – ¼ Cup
Green chilies – 3
Ginger – ½”
Garlic – 5 cloves
Onion – half of one chopped
Cloves – 3
Cinnamon – ½”
Coconut – 2 tsp
Fennel seed – 1 tsp
Turmeric powder – ½ tsp
Cilantro
Breadcrumbs – 3 tsp (optional)
Salt to taste
Oil to deep fry

Method

Grind all the ingredients other than elephant yam and breadcrumbs to a coarse paste and mix with the grated yam and note that if your yam is little watery after grating, just squeeze out the water and mix with the grinded paste and if is still not thick enough or when you fry and if it is too oily add the breadcrumbs and fry it, that also adds more crispiness to vada. Make small flat round with it and deep fry in oil until it is brown on both side and transfer to the kitchen paper to drain the excess oil.

Crispy Oven fried Chicken

Crispy Oven fried Chicken

Ingredients

Chicken drumstick – 4
Ginger garlic paste – 1 tsp
Chili powder – 1 and 1/2 tsp
Lemon juice – 1 tsp
Honey – 1 tsp
Panko Japanese style breadcrumbs – 1 cup
Egg – 1
All purpose flour – 2 tsp
Parmesan cheese – 2 tsp (optional)
Salt and pepper to taste
Non-stick cooking spray

Method

Remove the skin from the chicken and soak in a bowl of water adding ½ tsp of chili powder, salt and lemon juice and refrigerate for at least minimum 3 hrs.
Preheat oven to 350*F
In a bowl beat egg and mix with it ginger garlic paste, ½ tsp chili powder, flour, honey and salt.
In a plate mix the panko breadcrumbs with Parmesan cheese and ½ tsp of chili powder.
Drop the chicken in the egg mix and coat well and dip in the breadcrumbs and evenly coat the chicken with it and place in a cookie sheet after spraying the non-stick spray.
Repeat this for all the chicken pieces and spray the cooking spray on the chicken and cook in the oven for 40 mins. Enjoy the healthier crispy oven fired chicken.

Spicy Orange Chicken

Spicy Orange Chicken

Ingredient

For marinating
Boneless Chicken – 1lb
Ginger garlic paste – 1 tsp
Soy sauce – 1tsp
Vinegar – 1tsp
Cornstarch – 1 tsp
Salt and pepper to taste

Other Ingredients

Carrot and Bell pepper – 1 cup
Onion – ½ of one chopped
Ginger Chopped – 1 tsp
Garlic Chopped – 2tsp
Orange juice – 1/3 Cup
Ketchup – 1tsp
Chili Garlic sauce – 2 tsp (add according to your taste)
Brown Sugar to taste
Soy Sauce – 2 tsp
Vinegar – 1tsp
Cornstarch – 1tsp mix with water
Salt and pepper to taste
Oil - 2 tsp
Oil to deep fry the chicken

Method

Marinate the chicken with the ingredients under 'for marinating' and keep refrigerated for minimum 1 hr and deep fry in oil and transfer to the kitchen towel to drain the excess oil.
Heat oil in a non-stick pan or wok and garlic and ginger and fry till aromatic and add onion and all the veggies and fry for few mins and add the orange juice with little water and add the chili garlic sauce and soy sauce and salt and pepper and cook for 5 mins.
Add the brown sugar and ketchup and mix and add the chicken pieces and cook if you want the gravy to be thick add the cornstarch water or just to your desired consistency.
Enjoy with white rice or fried rice.

Spicy Eggplant Raita

Spicy Eggplant Raita

Ingredients

    3/4th cup thinly sliced eggplants
    2 tbsp thinly sliced shallots
    4 garlic cloves, sliced
    1/4 tsp cumin seeds
    1/4 tsp red chili powder
    Salt to taste
    1-2 tbsp oil
    1 cup yogurt

Method

Heat the oil in a saucepan and add the shallots and garlic. When the shallots start to brown, add the cumin seeds, red chili powder and salt and cook on low heat for 3-4 minutes.

Increase the heat to high and add the eggplants. Stir fry on high heat for 3-4 minutes more till eggplants are softened and the spices are evenly distributed.

Remove from the heat and let it cool down a bit. Now stir in the yogurt and adjust seasonings.

Creamy Broccoli and Cheese Soup

Creamy Broccoli and Cheese Soup

Ingredients

Butter – 1tbsp
Large Broccoli head – 1 Cut to small florets
Onion – 1 finely chopped
Chicken Broth – 2 Cups
Water – 1 Cup
All Purpose flour – ¼ Cup
Cheddar Cheese – ½ Cup
Milk – 1 cup (Use any milk I used half and half)
Salt and pepper to taste

Method

Over a medium heat, melt butter in a large pot. Add onions and sauté till they are tender.
Add broccoli florets, chicken broth and water to the pot. Cover and bring to a boil for about 10 mins or until broccoli is tender.
Add salt and pepper.
In a small bowl mix flour with water and add to the boiling broccoli mixture.
Add the cheese and cook for another 4 to 5 mins in a reduced heat.
Add the milk and when it starts to boil turn off the heat.
While serving add little cheese on top and serve with crackers of your choice.

Mushroom and Pepper's Sandwich

Mushroom and Pepper's Sandwich

Ingredients

Bread – 4 slices
Button Mushroom – 5 chopped
Red and yellow peppers Chopped – 1 Cup
Cheese Singles – 2 (use any kind of your choice, I used provolone)
Oil – 1 tsp
Salt and pepper to taste
Mayonnaise and Dijon mustard to spread

Method

Heat oil in a pan and fry peppers till half cooked and add mushrooms and fry for couple of mins by adding salt and pepper.
Meanwhile spread the mayo and Dijon mustard on one bread slice and place the fried mushroom and peppers and top it with the cheese and close it with another bread slice.
Put the sandwich in a skillet and evenly brown over medium heat on both sides.

Minced Chicken Wrap

Minced Chicken Wrap

Ingredients

For the Filling
Minced Chicken – 1lb
Onion – 1 very finely chopped
Tomato – 2 very finely chopped
Garlic – 5 very finely chopped
Ginger – ½” finely chopped
Ginger Garlic paste – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1tsp
Chili Powder – ½ tsp
Garam masala – ½ tsp
Fennel seeds – ½ tsp
Egg - 1
Cilantro chopped
Salt to taste
Oil – 3 tsp

For the Tortillas
Wheat flour – 1Cup
All Purpose flour – 1 Cup
Shortening – 1 tsp (optional, even you can use oil)
Salt to taste
Water - 1 Cup

Method

For the Filling
Heat oil in a non-stick pan and add the fennel seeds and when they crackle, add the onion and garlic and ginger and sauté until the onion turns light brown and add the ginger garlic paste and mix well for couple of mins.
Add the tomato and cook until the tomato turns mushy and add all the dry powders one after another and mix.
Add the minced chicken and mix and close and cook until chicken is cooked and it should be very dry. Beat egg in a bowl and add to the chicken mixture and cook till its done.
Garnish with cilantro.

For the Tortillas
Mix all the ingredients under “for the tortillas” and set aside for a minimum 15 mins and make into medium ball size and roll it quite big(little bigger than chapatti) and cook in a heated griddle on both side with little oil. This will yield six tortillas. By adding the shortening makes the tortillas very soft.
Spread mayo on the tortilla, add the filling in the middle and top it with onions and cilantro and roll it and enjoy the warp.

Chocolate cookie

Chocolate cookie

Ingredients

Butter or margarine, softened – 2/3 Cup
Granulated sugar - 1-1/4 cups
Vanilla extract – 1 tsp
Egg – 1
All-purpose flour - 1-1/2 cups
Cocoa Powder - 1/2 cup ( I used Hershey’s)
Salt – ½ tsp
Baking soda – ¼ tsp
Popsicle sticks - 10
Pink frostings for decoration

Method

Heat oven to 350°F.
Beat butter, sugar, water and vanilla in large bowl on medium speed of mixer until well blended. Add egg and beat well.
Stir together flour, cocoa, salt and baking soda. Gradually add to sugar mixture, beating on low speed just until blended.
Refrigerate dough until firm enough to handle, say for 10 mins.
Roll dough into small ball and place on cookie sheet and leave enough space between the cookies as they spread while baking.
Insert wooden Popsicle stick about three quarters of the way into side of each ball. Flatten slightly.
Bake for 15 minutes or until outside edges are firm and center is set.
Cool several minutes on cookie sheet. Cool completely and decorate the cookie with pink frosting as you like.

Sweetheart Chocolate Cake

 Sweetheart Chocolate Cake

Ingredients

All purpose flour - 3/4 Cup
Granulated sugar - 1/4 Cup
Packed light brown sugar - 1/4 Cup
Cocoa powder - 3 tbsp
Baking soda 1/2 tsp
Milk - 1/2 Cup
Margarine - 3 tbsp
Vanilla extract - 1 tsp

For Chocolate Frosting

Margarine - 1 tbsp
Powdered Sugar - 2/3 Cup
Cocoa powder - 1tbsp
Milk - 2 tsp

Method

Heat oven to 350°F.
Grease and flour 8-inch square baking pan.
Stir together flour, granulated sugar, brown sugar, cocoa, baking soda and salt in medium bowl.
Add milk, vanilla extract and beat with whisk until smooth.
Pour batter into prepared pan.
Bake for 20 to 25 mins or until the toothpick inserted in the center comes out clean.
Cool completely. Transfer to cutting board and using a heart-shaped cookie cutter, cut cake into 4 hearts.

Chocolate frosting:

Mix all the ingredients and whisk until smooth, adjust the milk or the sugar powder according to the consistency needed to spread on the cake.
Spread chocolate frosting on top of two hearts and place remaining two hearts on top to make two small cakes. Enjoy!!

Hot Chili Chicken

Hot Chili Chicken

Ingredients

To marinate
Chicken – ½ lb
Yogurt – 2 tsp
Ginger Garlic paste – ½ tsp
Chili powder – ½ tsp
Turmeric Powder – ½ tsp
Salt – little

Other Ingredients

Green Chilies slit – 10 to 13 (depending on your need)
Onion – ½ of 1 Chopped very finely
Tomato – 1 finely chopped
Coriander Powder – 1 and ½ tsp
Garam masala – 1tsp
Cardamom Powder – ¼ tsp
Oil – 3 tsp
Salt to taste

To Grind

Garlic – 6 Cloves
Ginger – ¾ inch
Cilantro – ½ Cup

Method

Marinate the chicken with all the ingredients and refrigerate for 1 hr.
Heat oil in a non-stick pan and add the onion and sauté for 5 mins or until its tender.
Add the tomato and fry for few mins and add the grinded paste and mix. Add the coriander powder and mix.
Add the green chilies and mix. Now add the chicken and sprinkle little water and close and cook for 5 mins, checking in between to avoid burning.
Now open and reduced the flame and cook by mixing occasionally until the chicken is fully cooked and the dish is dry without any water.
Garnish with cilantro and enjoy as a side dish for any kind of rice.

Mutton Varutharacha Curry (Goat meat in a fried Coconut Gravy)

Mutton Varutharacha Curry (Goat meat in a fried Coconut Gravy)

Ingredients

    2lbs Goat Meat
    2 tbsp coriander powder
    1 tbsp red chili powder
    1/8 tsp turmeric powder
    salt to taste
    1tbsp oil
    2 tbsp shallots, thinly sliced
    A few curry leaves
    2 tbsp vinegar

For the fried coconut paste

    1 tsp oil
    1/2 cup fresh/frozen grated coconut
    2 tbsp shallots, thinly sliced
    1 tsp garlic slices
    a few curry leaves
    1 tsp black peppercorns
    3 cardamom pods
    1/2" stick of cinnamon

Method

Clean and cut the meat into small bite sized cubes. Place the meat in a pressure cooker and add the chili, coriander and turmeric powders and salt to taste along with 1/4 cup of water. Mix well. Close the pressure cooker and cook for 6 minutes on medium heat after it reaches maximum pressure.  Once the pressure cooker is cool enough, open it check the amount of liquid in the meat. If there is a lot of gravy, cook it down till there is just enough liquid to coat the meat pieces.

While the mutton is getting cooked, heat 1 tsp oil in a pan, and sauté the shallots, garlic and curry leaves. Once the shallots are softened, add the coconut and sauté on medium heat till the coconut starts to brown. Add the peppercorns, cardamom and cinnamon and sauté for one more minute till coconut is well-browned, but not burned. Remove from the heat and let it cool. Once it is cool enough to handle, transfer the coconut mixture to a spice grinder and process to powder the ingredients. Now add some water to make a smooth paste.

In a large saucepan, add 1 tbsp oil and sauté the shallots and curry leaves. Once the shallots are softened, add the cooked meat and sauté for 3-4 minutes on high heat so that the spices sticking on the meat gets browned a bit. Now add the coconut paste and mix well and sauté for another couple of minutes. Add 3 cups of hot water and the vinegar and mix well. Bring this to a boil and reduce the heat to medium. Cover and cook for 7 minutes. After 7 minutes, reduce the heat to low, mix well and cover and let it simmer for 10 more minutes to combine all the flavors.

Serve hot with rice, rotis or appams. 

Mutton Curry Recipe

Mutton Curry Recipe

Ingredients

Mutton/Lamb – 1 kg

Onions – 2 sliced

Ginger – 2 tbsp chopped

Garlic – 2 tbsp chopped

Green chillies – 3 slit

Curry leaves – 2 sprigs

Tomatoes – 2 chopped

Cardamom – 2

Cinnamon – 2″ piece

Cloves – 2

Meat masala/Curry powder – 4 tsp

Turmeric powder – 1/2 tsp

Chilly powder – 2 tsp

Thick coconut milk – 1/2 cup

Water – 1 cup

Salt – to taste

Oil – 2 tbsp

Method

Heat oil in a pressure cooker and add the whole spices. Then add the onions, ginger, garlic, green chillies and curry leaves. Fry till the onions turn golden brown. Add the tomatoes and salt and fry till oil separates. Now add all the spice powders and fry till the aroma comes out. Add the mutton pieces and water. Mix well, close the lid and cook for 15 minutes. Let it cool. Open the lid, mix well and simmer till the gravy is thick. Pour the thick coconut milk, mix well and switch off the flame. Serve hot!

Spicy Mutton Chukka

Spicy Mutton Chukka

Ingredients

    Oil : 1/4 cup
    Mutton : 1/2 kg (cut into small pieces)
    Onion :  2 cups
    Tomato : 1/2 cup
    Chili Powder : 2 tbsp
    Green chilies : 2 to 3
    Turmeric Powder : 1/4 tsp
    Ginger : 2 tbsp
    garlic : 3
    Cumin seeds : 1/2 tsp
    Fennel seeds : 1/2 tsp
    Cloves: 3
    Bay leaves : 2
    Cinnamon : 1/4 “
    Curry leaves : 8 to 10

Method

1.  Heat 2tsp of oil in a pan add cumin seeds and fennel seeds after it sputter add 1/4 cup of onions and 2  green chilies fry them till it becomes translucent.
2.  After that remove from heat let it cool and grind them with ginger and garlic into a coarse paste.
3.  Heat oil in a pressure cooker add the ground paste and fry them in medium heat for about 3 to 4 minutes.
4.  And add the mutton with turmeric powder, a glass of water and little salt.
5.  Mix it all together and pressure cook the mutton for 4 whistle in medium heat. after that remove from heat and keep them aside.
6.  After its cool just separate the water and  mutton from the pressure cooker. Keep them separately.
7.  Now heat the remaining oil in a pan add cloves, cinnamon, bay leaves and the remaining onions fry them till onions turn into light brown.
8.  Now add the tomatoes with little salt and red chilli powder, mix it all together and close the lid of the pan.
9.  Let it cook covered in medium heat for about 10 minutes.
10. Now add the mutton in the pan and mix them with masalas and add 1/4 cup of pressure cook water.
11. Add the curry leaves on top of it.
12. Fry them till it becomes dry and remove from heat.
13. Serve them hot with roti or rice.

Chettinad Lamb Curry

Chettinad Lamb Curry 

Ingredients

Lamb – 1 lb
Pearl onions – 15
Garlic Cloves – 10
Tomato – 1 medium
Coriander Powder – 1 tsp
Sambar Powder – 1 tsp
Paprika powder – 1 tsp (optional)
Chili Powder – 1 tsp
Turmeric powder – ½ tsp
Ginger garlic paste – 2 tsp
Oil – 3 tsp
Cilantro
Curry leaves
Salt to taste

To Grind

Coconut – ¼ cup
Fennel seeds – 1 tsp
Cardamom – 2

For Seasoning

Cloves – 5
Cinnamon – 1”
Cardamom – 3

Method

Chop the onions if you its too big. Heat oil in the pressure cooker and add cloves, cinnamon and cardamom and when its aromatic add onions and garlic and sauté well and add the ginger garlic paste and now add the tomato and sauté until the tomato is mushy. Next add mutton/lamb and fry in slow flame for 10 mins. Add all dry powders one by one and mix well and add sufficient water and pressure-cook for 10 mins. When its done look for the consistency and add more water if needed and now add the grinded coconut paste and curry leaves and when its starts to boil turn off the flame and add cilantro generously. Enjoy!!

Zucchini Bread with walnuts

Zucchini Bread with walnuts

Ingredients:

3 cups of all-purpose flour
2 tea spoons of vanilla extract
2 cups of grated zucchini
3 eggs
1 tea spoon baking soda
1/2 tea spoon baking powder
1 cup of vegetable oil
1 cup of chopped walnuts
1 1/2 cup sugar
pinch of salt
2 tea spoons of ground cinnamon
1 tea spoon nutmeg powder

Yields 2 loaf pans or 1 loaf pan and muffin cups.

Method:

Pre heat ove 350 degrees F. Grease the loaf pan. Line 24 muffin cups with liners.

Dry Ingredients:

Sift flour, salt, baking soda, baking powder, spices(nut meg and cinnamon), walnuts together.

Wet Ingredients:

In a large bowl beat eggs, sugar, oil and vanilla extract. Now add zucchini and mix well.

Now add the dry ingredients to the creamy mixture(wet ingredients) and mix well.

Pour batter into pan and muffin cups.

Bake loaf pan for 50 to 60 mts or till tooth pick inserted in center comes out clean.
Muffin cups bake quickly. Approx. baking time is 20 to 30 mts.

Cool the bread on a rack for 20 to 30 mts or till it cools completely.

Cut the bread in slices and serve..

Gobi Manchurian (Chinese Cuisine)

Gobi Manchurian (Chinese Cuisine)

Ingredients:

1 Cauliflower
2 cups of all purpose flour
1tbsp Green chili paste
Salt to taste
1 1/2 cup Bell peppers finely chopped.
1/2 cup chopped spring onions
1/4 cup French beans finely chopped (Optional)
1tbsp ginger garlic paste
2garlics finely chopped
3tbsp Soy sauce
3tbsp tomato chili sauce /Tomato Ketchup
Oil for deep frying

Method:

1. Wash the cauliflower and cut into small florets and boil/cook for 5 mts with pinch of salt. Drain the water and keep it aside.

2. In a bowl add all purpose flour, ginger garlic paste, green chili paste, salt and water and make a batter of medium consistency. (It should be the way we do bajjis.). Check the taste of mixture and adjust the spice and salt as per your taste.

3. Heat the oil in a heavy bottomed pan. Once the oil is hot dip the florets in batter/mixture and deep fry them until they turn golden color. Note: Please do not fry on high flame/heat. Always fry on medium heat.

4. In a skillet/heavy bottomed vessel add 3 tbsp of oil and chopped garlic. Once the garlic turns golden color sauté spring onions, bell peppers, French beans for 5-6 mts. Add soy sauce and tomato chili sauce and cook for 3-4 mts. (Adjust the soy sauce and tomato ketchup based on your taste)

5. Add the fried florets to the above mixture and mix well.

Garnish with fresh coriander and yummy Gobi Manchurian is ready to be served.

Red Chili Tomato Chutney

Red Chili Tomato Chutney

Red Chili Tomato Chutney Recipe Usually idlis are eaten with the green coconut chutney and sambar combination. If you are bored with eating idlis with this same combination you can try this delicious red tomato chutney to go along with it or you can prepare this simple chutney recipe to replace the green chutney and the sambar altogether.
This is very simple to prepare in less amount of time as compared to the green coconut chutney and sambar put together.
                            
 
Ingredients:

        Tomatoes - 2 large chopped
        Onion - 1/2 medium sized
        Green Chilli - 4 nos
        Red Chilli powder - 1/4 tsp
        Cumin seeds(Jeera) - 1/2 tsp
        Garlic cloves - 3 nos
        Ginger - 1/4 inch piece
        Asafoetida (Hing) - 1 pinch
        Coriander or Cilantro - 1 tbsp finely chopped
        Oil - 1 tbsp
        Mustard - 1/4 tsp
        Dry Red Chilli - 2 nos
        Curry Leaves - 5-6 nos
        Salt to taste

Method:

1. Heat oil in a cooking vessel on medium heat. Add jeera, hing, tomato, onion, green    chilli and garlic cloves.
2. Saute for 10-15 minutes.
3. Then allow the mixture to cool down.
4. Add chopped coriander, ginger, chilli powder and salt.
5. Grind all these in a mixer or grinder to a semi-liquid (chutney) consistently. You can    add water during this process accordingly to get whatever consistency you desire.
6. For tadka, heat the oil in a pan. Add mustard and when it begins to crackle add red    chilli and curry leaves.
7. After a couple of minutes add the tadka to the chutney.

Now the Tomato Chutney is ready to be served with steaming hot idlis.

Oats Coconut Chutney

Oats Coconut Chutney

                                            
Ingredients

    2 tbsp split black gram lentil (udad dhal)
    2 tbsp split yellow chick pea (chana dhal)
    1/2 cup 1 min oats ( I used Quaker)
    1/2 to 3/4 cup grated coconut either fresh or frozen ( if you are using frozen use     after thawing it to room temperature)
    4 green chillies (small Indian or thai varieties) (cut into small pieces) (or     according to taste)
    10 curry leaves (optional)
    salt according to taste

Preparation:

    Dry roast the split black gram lentil and yellow chick pea separately in a heavy bottomed pan until      reddish and keep aside.
   
    In the same pan, dry roast the 1 minute oats until it gets slightly brownish and keep aside.
   
    Dry roast the curry leaves in the same pan if using and keep aside.
   
    In a spice grinder coarsely powder the oats, lentils and curry leaves until it resembles bread crumbs.
   
    To this add  the grated coconut and green chillies and grind adding water as required until the mixture is ground to a reasonably fine paste.
   
    Add salt according and mix well.
   
    Adjust water to achieve required consistency
   
    Serve with dosai / crepes or instant oat idlis/ steamed cakes

Paneer Butter Masala

Paneer Butter Masala

Paneer Butter Masala or Paneer Makhani is a very popular Punjabi recipe made from Indian Cottage cheese with gravy that is thickened by using butter, onions, tomatoes and cashew paste.
                                                                        
Ingredients

        Paneer: 250 gms
        Onion Paste: 1/2 cup
        Tomato Puree: 1 cup (Boil 4 tomatoes, peel the skin and then make the puree)
        Curd: 1/2 cup
        Butter: 5 tbsp
        Ghee: 2 tbsp
        Ginger Garlic Paste: 1 tbsp
        Kasoori Methi: 2 tbsp
        Cashewnut paste: 4 tbsp
        Dhania (Coriander) Powder: 1 tbsp
        Garam Masala: 1tbsp
        Cumin Powder: 1/2 tbsp
        Turmeric Powder: 1/4 tsp
        Chili Powder: 1-2 tbsp
        Food Color: 1 pinch
        Green Chili: 4 nos
        Sugar: 1/2 tbsp
        Cream/Malai: 2 tbsp (Optional)
        Salt to taste

Method

1. Cut the Paneer into medium sized cubes. Take a pan on medium heat. Add 2 tbsp butter and fry the paneer cubes for around 4 minutes.
2. Now take out the paneer and soak it in a container with 3 tbsp of curd. This is to make the paneer soft. Keep the paneer aside for 15 minutes.
3. In the same pan in which the paneer was fried, add the onion paste and saute for 5 minutes.
4. Add green chili, ginger garlic paste and stir for another 3 minutes.
5. Add dhania powder, turmeric, garam masala, cumin powder and chili powder. Mix well.
6. Add the tomato puree. Cook for an additional 6 minutes. Occasionally stir the mixture and if the gravy in the pan becomes too thick add some water in between.
7. Add the remaining curd and keep stirring the mixture for a couple of minutes.
8. Then add the remaining butter, kasoori methi, ghee, cashew nut paste, sugar, salt to taste and food color.
9. Now add the fried and soaked paneer cubes into the pan and mix the contents. Simmer it  for 3-4 minutes.
10.Finally add the cream to the gravy. Remove the pan from the heat and keep it aside for around 15 minutes before serving.

You can serve the Paneer Butter Masala with naan, rotis, chapathis or poori. Try this recipe and let me know how it comes out.

Palak Paneer Recipe

Palak Paneer Recipe

Palak Paneer Recipe is a traditional North Indian recipe made from cooked spinach (Palak) and soft  Indian cottage cheese (Paneer). Being an integral part of the Punjabi cuisine, this Paneer recipe consists of small soft Paneer cubes cooked in a Palak based creamy gravy or curry with onion, tomatoes and cumin.

As for the health benefits of Palak, we all know that it is considered a rich source of iron and calcium. In fact researchers have identified at least 13 different flavonoid compounds in spinach that function as antioxidants and as anti-cancer agents especially against Prostate and Ovarian cancers. There are many more health benefits of spinach but that's for another time. For now lets get started with the recipe.

                           
Ingredients:

        Palak (spinach) – 2 big bunches
        Paneer – 250gms
        Onion – 2 nos (medium sized; 1 whole used for puree and the other finely chopped)
        Tomatoes – 2 nos
        Coriander leaves – 1 handful
        Ginger garlic paste – 1tsp
        Green chilli – 3 nos
        Oil – 3 tbsp
        Ghee (clarified butter) – 1 tbsp
        Cumin seeds (jeera) –1tsp
        Garam masala (cinnamon and clove powder) – 1/2 tsp
        Bay leaf – 1 no
        Cardamom – 1 no
        Fresh cream (Doodh malai) – 2 tbsp
        Sugar – 1 tsp
        Kasuri methi (Fenugreek) leaves – 1 tsp
        Dhaniya powder (coriander powder) –1 tsp
        Chilly powder – 1 tsp
        Salt to taste

Method

1.  Blanch Tomato: Take a  vessel, add a liter of Palak Paneer Recipewater bring it to boil. Put tomato and cook for 8 minutes. Take out the tomato and allow it to cool. Then remove the skin and grind it to a paste and set aside.
2.  Blanch Spinach: In the same water, cook palak and coriander leaves. Add a pinch of salt so that the color of Spinach remains intact. Let it cook for 3 minutes. Remove the palak and coriander into a separate container. Set the water aside for later use.
3.  Make a puree of the cooked spinach with coriander leaves in a blender.
4.  Also make a puree of one medium sized onion with 3 green chillies.
5.  Take another vessel or kadai on medium heat. Add oil and then when it is hot add paneer cubes. Fry for 4 minutes. Take the paneer cubes out of the vessel and soak in warm water. This ensures that the paneer stays soft and tender.
6.  In the same vessel or kadai in which you fried paneer with the same oil, add jeera seeds. When it starts to crackle add one finely chopped onion. Saute till golden brown.
7.  Add onion and chilly paste and fry for 4 minutes on medium heat.
8.  Then add chilly powder and coriander powder. Mix well for a minute. Add tomato puree and cook for 5 more minutes on low heat.
9.  Then add palak and coriander paste and cook for 6 additional minutes.
10. Add fried paneer, salt to taste and add little water that was used for cooking the palak. Cook for 10 minutes until gravy like consistency. Add more water if     needed.
11. Now add cream, kasuri methi leaves, garam masala and ghee. Mix well and cook for 3 more minutes.

Serve hot with rotis, naan or rice.

Spicy Ginger Chicken

Spicy Ginger Chicken

                                  
Ingredients:

·         1 kg chicken-cut into pieces
·         2 tbsp ghee
·         3-4 sabut lal mirch
·         1 tbsp ginger paste
·         2 tbsp onion paste
·         2 tbsp ginger-shredded fine
·         1 tbsp coriander seeds-roasted and powdered
·         6 cloves-roasted and powdered
·         1/2tsp cinnamon-broken
·         2 tsp salt
·         ginger juliennes to garnish

Preparation:

1.    Marinate the chicken in the ginger and onion paste for half an hour.
2.    Heat the ghee and add the red chillies.
3.    When they darken a bit, add the chicken and turn around over high heat, till       opaque.
4.    Lower the heat and add the shredded ginger, powdered masala, and salt.
5.    Add a cup and a half of water (depending on how much gravy you want).
6.    Bring to a boil, then simmer, covered till chicken is tender.
7.    Serve hot garnished with the ginger.

Spicy Potatoes

Spicy Potatoes
                                       
Ingredients

3 large potatoes cut into 1cm dice
6 tbs. olive oil
1 red pepper, diced
1 green pepper, diced
1 red chilli, chopped
2 cloves garlic, thinly sliced
½ bunch fresh coriander, chopped
Juice of 2 lemons
Salt & cayenne pepper

Method

1) Preheat the oven to 230c / 450f / gas mark 8. Heat 4 tbsp of the olive oil in a roasting tin then add the potatoes & cook in the oven for 20-25 minutes until they are half cooked

2) Remove the roasting tin from the oven the add the red & green peppers, red chilli, garlic & half the coriander. Return to the oven & continue cooking for a further 20-25 minutes until the potatoes are golden brown.

3) Remove from the oven, season with salt & cayenne pepper, and then add the lemon juice & the rest of the olive oil. Carefully mix all the ingredients. Then transfer to a large serving dish, finally sprinkle the remaining coriander over the top   

Spicy Hyderabadi Chicken 65

Spicy Hyderabadi Chicken 65

Chicken 65 is a very popular Hyderabadi deep fried chicken recipe. Like most of us I too am not sure how this recipe got its name primarily because there are so many stories to it.

One story claims that a hotelier prepared the Chicken 65 recipe with1 kilo of chicken using 65 chilies. Another attributes the number 65 to the year when the recipe was introduced and yet another attributes 65 to the age of chicken in days. What ever the story, there is no denying that this recipe is hot and spicy delicious. So without further ado lets get started.

                         
Ingredients

        Boneless chicken – 1/2 kg
        Egg – 1 no
        Ginger-Garlic paste – 1 tbsp
        Red chilly powder  – 1 tsp
        Red food color – 2 pinch
        Corn flour – 2 tbsp
        Green chilly – 8 no (split)
        Curry leaves – 10 no
        Ginger finely chopped –1 tbsp
        Curd/Yogurt – 1 1/2 cup
        Ajinomoto – 1 pinch
        Black Pepper powder – 1/2 tsp
        Coriander leaves for garnish
        Oil for deep frying
        Salt to taste

Method

1. Take a bowl. Add ginger garlic paste, food color, salt, chilly powder,       corn-flour, egg, chicken and mix  well. Set aside this marinate for half an       hour.
2. Take a heavy bottom deep frying pan with sufficient oil.
3. When oil is hot, fry the chicken pieces in batches and set aside.
4. Take another nonstick pan. Put 2 tbsp oil, add finely chopped ginger and fry       for 2 min.
5. Put green chilies and sauté for another 2 minutes. Then put curry leaves and       fry till curry leaves turn crispy.
6. Add yogurt and cook for a couple of more minutes. When the curd starts to       bubble, add salt, ajinomoto , food color and then add the fried chicken. Now       increase the heat and mix well.
7. Once you see that the chicken has absorbed 3/4th of the curd, add pepper and       mix well.
8. Continue tossing the chicken slowly without breaking them into smaller pieces.     I would recommend using a wooden spatula. Toss the chicken until all the curd      is absorbed and you are left with almost dry chicken pieces.
9. Garnish with coriander leaves and serve hot.

Quick Corn Salsa

Quick Corn Salsa

You don’t have time to show off your expert chopping skills but you don’t want to serve the usual salsa from a jar. What’s a cook to do? Kick up that jar of salsa with fresh ingredients to give it a homemade taste.

                                                  

Makes 3 cups

Ingredients:

    1 tablespoon olive oil
    1 cup corn kernels
    1/4 cup thinly sliced red onion
    1 clove garlic, minced
    1-1/2 cups store-bought salsa
    3 tablespoons minced fresh cilantro

Directions:

1. Heat oil in a small skillet over medium-high heat.
2. Add corn and onion, and cook, stirring often, for 3 minutes or until onion is    softened.
3. Add garlic and cook, stirring, for 1 minute.
4. Remove from heat and let cool while you’re preparing other dishes for your    meal.
5. In a medium bowl, combine corn mixture, salsa, and cilantro.
6. Store leftover salsa in an airtight container in the refrigerator for up to 4    days.

Sicilian Glazed Carrots

Sicilian Glazed Carrots

                
Serves 4 to 6
Ingredients

2 tablespoons olive oil
4 garlic cloves, thinly sliced
1 teaspoon red pepper flakes
2 pounds carrots, peeled and sliced 3/4-inch on the diagonal
1 cup water
2 tablespoons sugar
1 teaspoon salt
2 tablespoons julienne lemon zest
1/3 cup golden raisins
1/4 cup pine nuts, toasted

Instructions

1 In a large saucepan, heat the oil over low heat. Add the garlic and cook until golden brown, about 1 minute. Add the red pepper flakes, and stir to combine.
2 Add the carrots, water, sugar, and salt and bring to a boil. Reduce the temperature slightly and cook rapidly until the liquid has evaporated, the carrots are tender and glazed, about 10 minutes. Add the lemon zest, raisins, and nuts and toss to combine.

FYI:  We tossed the chilled leftovers in a salad the next day.  Delicious!

Fresh Carrot, Pea and Mint Salad Recipe

Fresh Carrot, Pea and Mint Salad Recipe

                                        
Ingredients:

For the salad:

4 large carrots, washed, trimmed and peeled (about 1 pound)
½ cup of fresh (shelled) or frozen peas (defrosted)
1 tablespoon fresh mint, torn or cut with scissors into small pieces
pea shoots for garnish, if you likeFor the Vinaigrette:
¼ cup extra virgin olive oil (or grape seed oil for a lighter taste)
1 lemon
3 sprigs mint
1 teaspoon honey (optional) if you like sweeter vinaigrette
salt and pepper to taste

Directions:

For this salad you can use a mandoline slicer or a grater (manual or food processor). Slice carrots lengthwise using a mandoline slicer or grate them. Keep sliced carrots in a bowl of ice water and drain them before assembling salad. Blanch fresh peas in boiling water for 2 minutes. Drain and immediately immerse peas in ice water for two minutes to stop the cooking process, then drain. If using frozen peas, you can just defrost them. Arrange carrots on individual salad plates. Top with peas. Right before serving, sprinkle with chopped mint.

For the Vinaigrette:

Crush 3 sprigs of mint and add to the olive or grape seed oil. Leave the mint in the oil for 10 minutes then remove the mint. You will now have mint infused oil. Zest the lemon first, then squeeze to render 1 teaspoon zest and 2 tablespoons juice. In bowl whisk together oil, lemon juice, zest, honey (optional), salt and pepper. Drizzle dressing over salad, garnish with pea shoots if you like, and serve immediately.

Murgh Dhaniwal Korma

Murgh Dhaniwal Korma

                                        
Ingredients:

1)    500 gms chicken pieces

2)    500 gms water flange yogurt

3)    200 ml ghee

4)    1 teaspoon garam masala

5)    2 teaspoon coriander powder

6)    2 teaspoon fennel powder

7)    1 teaspoon normal coriander

8)    1 teaspoon yellow chili powder

9)    ½ teaspoon turmeric powder

10)    1 teaspoon screnpine essence

11)    5 small cardamom

12)    2 bay leaves (Tejpatta)

13)    4 cinnamon pieces

14)    Salt according to taste

15)    Few saffron thread

16)    For garnishing cilantro (hara dhaniya)

Method:

Step 1: Boil the chicken pieces and then fry them.

Step 2: Beat up yogurt and add coriander powder, fennel powder, and yellow powder in it, boil the mixture well.

Step 3: Heat ghee in a pan. Add coriander seeds and turmeric powder, sauté them well.

Step 4: Mix it well in yogurt mixture

Step 5: Add chicken pieces, garam masala powder and salt. Cook till the gravy gets thick.

Step 6: Before serving garnish it with green coriander leaves  and wet fenugreek.

Note: you can also cook it with the lamb pieces as main ingredients.

Gajar Ka Halwa

Gajar Ka Halwa

This is the most loved dish during winter season. People relish it. It is good for health also.
                                   
Ingredients:

1.    8-10 shredded carrots

2.    3 tablespoon pure ghee

3.    2 cup skimmed milk

4.    10-12 pistachios

5.    ¼ teaspoon cardamom powder

6.    10-15 sultanas

7.    18 teaspoon sugar

8.    ¼ cup grated khoya

Method:

Step 1: Heat pure ghee in a pan and sauté shredded carrots in it for five minutes

Step 2: Add skimmed milk to it and cook

Step 3: Blanch pistachios, peel and slice them

Step 4: Add cardamom powder, sultanas, sugar to it and cook for 10-15 minutes

Step 5: Add khoya to the above mixture and cook until dry

Step 6: Garnish it with pistachios and serve

Note: You can serve it hot or cold

Classic Mojito

Classic Mojito

Muddled fresh lime and mint topped with crushed ice and soda give you a refreshing taste in scorching heat.
                                      
Ingredients

1.    5-6 pieces of lemon wedges

2.    15 ml mojito flavor

3.    5-6 mint leaves

4.    10 ml sugar syrup

5.    200 ml soda

6.    Ice cubes

Method

Step 1: Cut the lemon wedges into halves

Step 2: Add lemon wedges, mint leaves, sugar syrup and mojito flavours in a pilsner glass

Step 3: Using a parfait spoon muddle them together. Add some soda and stir

Step 4: Add ice cubes over it and top it with remaining soda

Strawberry Mojito

Strawberry Mojito

It is a perfect way to greet your pals at home. It is favourite among children. Throw a kids party and serve it.
                                      
Ingredients:

1.    5-6 pieces lemon wedges

2.    15 ml mojito flavor

3.    Strawberry pulp

4.    10 grams mint leaves

5.    10 ml sugar syrup

6.    200 ml soda

7.    Ice cubes

Method

Step 1: Add lemon wedges, mint leaves, sugar syrup, mojito and strawberry pulp in a glass

Step 2: Using a parfait spoon, muddle all the ingredients together and add some soda and stir

Step 3: Fill the glass with ice cubes and top it with remaining soda

Muffin Shake

Muffin Shake

In addition of muffin in shake will give a milky taste. It is easy to make. Try it out at your home
                                  
Ingredients:

1.    80 ml milk

2.    One scoop vanilla ice-cream

3.    15 ml crème brulee flavor

4.    Half almond raisin muffin

5.    15 ml caramel sauce

6.    30 grams whipped cream

7.    Ice cubes

Method:

Step 1: Add milk, ice-cream, ice cubes, crème brulee and half almond raisin muffin in a blender jar

Step 2: Blend them together

Step 3: Glaze the bottom of a glass with caramel sauce

Step 4: Pour the beverage in the glass and top it with whipped cream

Step 5: Place another one-fourth muffin into the cream and serve

Note: You can serve the shake in pilsner glass with a parfait spoon

Makki Seekh Kebab

Makki Seekh Kebab

Made with grated sweet corn and cooked in a tandoor oven, Seekh Kabab is a traditional South Asian cuisine. Seekh Kabab consists of small balls of on a skewer that are grilled or roasted. Here we are using sweet corn but you can use any kind of meat according to your taste.
                                        
Ingredients:

1.    400 gms grated sweet corn

2.    100 gms cottage cheese

3.    2 boiled and grated potatoes

4.    30 gms chopped spring onions

5.    4 chopped green chilies

6.    2 teaspoon garam masla

7.    1 teaspoon red chili

8.    10 gms chopped ginger

9.    1 teaspoon green coriander

10.    Salt according to your taste

11.    20 ml white butter

Method:

Step 1: Mix all the ingredients except white butter and keep it aside

Step 2: Now make small balls with it and place it in skewer. Apply butter and cook it in tandoor.  you can serve it hot with mint chutney

Chatori Katori Chaat

Chatori Katori Chaat

Chatori katori (Basket) chaat is a great alternative way to spice and make your chaat more delightful. Make your occassion spicier with this chatori chaat.
                                   
Ingredients

1.    1 cup boiled chick peas

2.    one-fourth cup crumbled cottage cheese

3.    1 medium onion, finely chopped

4.    1 medium tomato, finely chopped

5.    2 green chilies, finely chopped

6.    1tbsp chopped fresh coriander

7.    half tsp cumin seeds

8.    1 tsp chat masala

9.    Salt to taste

10.    1tbsp lemon juice

11.    1tbsp oil

12.    half tsp  red chili powder

13.    A pinch of asafetida

For the Katori (cups)

1.    200g flour

2.    100g butter

3.    half tsp baking powder

For the chutney

a.    100g Jaggery (gur)

b.    50g Tamarind paste

c.    one-fourth tsp nigella (kalonji)

d.    one-fourth tsp fennel seeds (saunf)

e.    2 whole red chilies

f.    half tsp roasted cumin powder (bhuna jeera)

g.    Salt to taste

h.    1tbsp oil

Method

To make katori (cups):

Step 1: Sift the flour with the baking powder. Rub the butter in the flour lightly with your finger tips to resemble crumbs.

Step 2: Add 2 tbsp water to bind the dough together. Do not knead. Refrigerate for 20 mins.

Step 3: Remove and divide into 12 equal balls. Roll out each ball to fit a small tart mold. Line in the tart molds and bake in a preheated oven at 180 degrees for 8 minutes or till it turns a golden colour.

Step 4:  If you do not have an oven, prick the lined tarts and deep fry in hot oil till done. Remove and set aside to cool.

To make chutney:

Step 1: Heat the oil and add the nigella and fennel seeds.

Step 2: Sauté for 30 seconds and add broken red chilies. Add the tamarind paste, 1 cup water and the jiggery.

Step 3: Bring to a boil and allow simmering till the chutney is thick and acquires a glaze. Add the roasted cumin powder and salt to taste and allow cooling.

To make the chaat:

Step 1: Heat the oil and add the cumin seeds and a pinch of asafetida. Allow to boil.

Step 2: Add the boiled chick peas and toss for a while. Add the red chili powder and toss.

Step 3: Remove from fire. Add all the other ingredients and adjust the seasoning. Fill the chaat in prepared cups and top with a little of the chutney. Alternatively you could serve the chutney on the side as well.

Cream of Mushroom Soup Recipe

Cream of Mushroom Soup Recipe

This homemade cream of mushroom soup is a quick and simple recipe which can prepared in 10 minutes.  This soup has a rich and creamy texture makes everyone to fall in love with it.
                                     
Ingredients for Cream of Mushroom Soup

1.    ½ kg fresh mushrooms

2.    25 gms chopped onion

3.    25 gms chopped celery

4.     25 gms chopped leek

5.    10 gms chopped garlic

6.    15 ml vegetable oil

7.    1 lt. mushroom stalk

8.    Salt and black pepper according to your taste

9.    30 ml fresh cream

10.    1 string thyme

Method for making Cream of Mushroom Soup

Step 1: Chopped mushroom pieces after washing it off.

Step 2: Heat oil in a pan. Now add chopped garlic, thyme, onion, leek and celery in it and roast it for 5-8 minute.

Step 3: Now add mushrooms and roast it again for 8 minute. Add mushroom stalk and now cook it for 15-20 minute

Step 4: Sprinkle salt and black pepper on it. Mixed half cream with it and stir it well. Now you can serve it hot with adding cream on it.

Ingredients for Mushroom Stock

1.    500 gms fine chopped mushrooms

2.    1 chopped onion

3.    2 buds of garlic

4.    1 bay leaf

5.    2-3 chopped thyme

6.    Salt and black pepper according to your taste

7.    1 teaspoon olive oil

Method for making Mushroom Stock

Step 1: Heat oil in a pan and roast mushrooms in it

Step 2: Now add onion, garlic, clove, bayleaf, thyme and enough water. Cover the pan lid and cook it for 2 hours on low flame

Step 3: If you want you can add little amount of water to it and cook it again. Sieve it and cook it for 10-15 minutes to make it thicker

Step 4: To make your soup thicker, add roux with it. Now keep it aside after adding salt and black pepper to it

Dahi Vada

Dahi Vada

In this hot summer days the name Dahivada itself is enough to bring water in mouth. It is one of the few chaat which is served chilled. Dahi vadas are lentil (urad dal) based savory balls which are covered with frothy fresh curds and sprinkled with spices like chili pwd, roasted cumin powder, chaat masala, black salt and garnished with Sweet Tamarind chutney. This easy to cook, lip smacking recipe gives a immense pleasure to your mouth and stimulate your appetite.
                       
                                     
Ingredients for Dahi Vadaa

1.    1 cup husked black gram lentil (urad dal without skin)

2.    1 tsp Salt

3.    half tsp baking powder

4.    Oil for deep frying

5.    2 cups thick fresh yoghurt

6.    1 tsp Sugar

Dahi wada masala

1.    1/2 tsp Red chili powder to taste

2.    2 tbsps cumin seeds

3.    2 tbsp Coriander seeds

4.    one-fourth tsp black salt

5.    1tbsps Chat masala

To serve

1.    2 piece of ginger

2.    2-3 green chilies

3.    chopped coriander leaves to garnish

4.    Sweet Tamarind chutney

How to make Dahi Vadaa?

Step 1: Wash and soak the lentils (dal) for 3 hours and grind to a fine paste adding very little water. The batter should be  like a cake batter.

Step 2: Beat the batter very well till light and fluffy. Add the salt and the baking powder and beat well again. To test whether the batter is ready or not, slowly drop a drop of the batter in a glassful of still water. If the batter floats on the top, it is ready, if not you need to beat it more.

Step 3: Pre-heat oil in a deep frying pan, place a plastic sheet in your palm. Wet the plastic sheet and place a little batter and shape like a big lemon sized ball. Flatten the top of the ball with wet fingers and drop slowly into the hot oil. Deep fry on medium heat for sometime and then fry on low heat till golden brown.

Step 4: Remove these deep fried wadas into a bowl of water and let them soak for 15-20 minutes.

Step 5: Remove and gently press between your palms so that excess water oozes out. Keep them aside. Finish making wadas with the rest of the remaining batter and put them in water like you did for the earlier batch.

Step 6: Pass the yoghurt through a sieve to ensure that there are no lumps. Add in the sugar and tsp salt and mix well.

Step 7: To make the dahi wada Masala, Dry roast the cumin and coriander seeds till lightly browned and fragrant. Mix all the ingredients and grind to a smooth powder.

Step 8: Finely chop the green chilies and coriander leaves. Scrap the ginger clean. Wash and cut into juliennes.

Step 9: To serve, place the wadas in a serving bowl and pour the curd mixture evenly all over the wadas, covering them completely.

Step 10: Chill the wadas for sometime before serving. To serve, sprinkle some Dahi Wada Masala and garnish with coriander leaves, green chilies, ginger juliennes and tamarind chutney.

Bharela Tandoori Aloo

Bharela Tandoori Aloo

An excellent vegetarian dish with a difference. It's ordinary method gives you an extra ordinary taste.This Indian vegetarian recipe is a treaure trove for veggies. Paneer rich veg stuffing makes this easy recipe more delightful. Add extra zing in your weekend with this Indian vegetarian recipe.

                                        
Ingredients

4 medium sized potatoes

For stuffing:

1. 3 tablespoon grated paneer

2. 7-8 small cashew pieces

3. 1 teaspoon raisin

4. 1 finely chopped green chilli

5.  Pinch of turmeric

6.  Salt according to taste

7.  ½ teaspoon chaat masala

8.  Pinch of garam masala

For marinating:

1. 1 teaspoon ginger-garlic paste

2. ¾ teaspoon Kashmiri chilli powder

3. ½ teaspoon aamchur

4.  ¼ teaspoon black salt

5.  2 teaspoon oil

6.  ½ teaspoon tandoori masala

7.  Pinch of fenugreek

How to make Bharela Tandoori Aloo?

Step 1: Boil potatoes for 5-6 minutes.

Step 2: Scoop out the middle portion of the potatoes to fill with the stuffing.

Step 3: Put the stuffing ingredients in the scooped potatoes.

Step 4: Marinate them with the above mentioned items and keep aside for half an hour.

Step 5: Cook potatoes in tandoor.

Step 6: Serve hot with green chutney and chopped onions.

Note: You can also use paneer or mix vegetables instead of potatoes and make stuffed tandoori paneer and mix vegetable stuffed kebab.

Seekh Laziz Kebab Recipe

Seekh Laziz Kebab Recipe

These delicious, juicy kebabs can be made with any minced meat you like. They are a terrific appetizer but also make a nice side dish to the main meal. Kick start your winter barbeque party or bonfire with this delicious Indian chicken recipe.
                                 
                                        
Ingredients

1. 400 gms chicken mince

2. 50 gms cheese

3. 5 gms chaat masala

4. 1 chopped green chilli

5. 5 gms chopped ginger

6. Salt and black salt according to taste

7. ½ teaspoon white pepper

8. 5 gms chopped coriander

9. 5 gms chopped mint

10. 50 gms white butter

11.50 gms double cream

12. 1 pinch cardamom powder

How to make Delicious Chicken Kebab:

1) Mix all the ingredients well and press them onto a skewer. Do this till the mixture has firmly adhered to the skewer.

2) Grill the kebabs - grilling on a coal fire gives them a lovely smokey flavor. Turn as often as required.

3) Serve piping hot on a bed of onion rings and with green chutney.

Classic Mojito Recipe

Classic Mojito Recipe

This Cuban easy drink recipe is fast becoming a favorite in Puerto Rico; the mint and sugar go well with our traditional dishes. If you have access to Key limes, use those for the most authentic flavor. Muddled fresh lime and mint topped with crushed ice and soda gives you refreshing taste in the scorching heat

                                   
Ingredients

1.    5-6 pieces of lemon wedges

2.    15 ml mojito flavor

3.    5-6 mint leaves

4.    10 ml sugar syrup

5.    200 ml soda

6.    Ice cubes

How to make Classic Mojito?

Step 1: Cut the lemon wedges into halves

Step 2: Add lemon wedges, mint leaves, sugar syrup and mojito flavours in a pilsner glass

Step 3: Using a parfait spoon muddle them together and add some soda and stir

Step 4: Add ice cubes over it and top it with remaining soda

Tomato Soup (Easy Snacks Recipe)

Tomato Soup (Easy Snacks Recipe)

Piping hot tomato soup is an all time favourite dish, especially in winter. A sip of creamy tomato soup can warm you up from inside.This easy recipe tastes best when served with bread chunks. This healthy recipe is best oprtion when you are on diet regime.

                                 
Ingredients

1.    1 kg tomato

2.    50 gms leek

3.    50 gms celery

4.    50 gms onion

5.    50 gm carrots

6.    1 bay leaf

7.    1 teaspoon peppercorn

8.    25 gms garlic

9.    1 ½ ltr vegetable stalk

10.    1 tablespoon vegetable oil

11.    10 gm fresh basil leaves

12.    Salt according to taste and black pepper

How to make Tomato Soup?

Step 1:  Chop leak, celery, onion, and garlic

Step 2: Slice tomatoes in large pieces

Step 3: Heat vegetable oil in soup pot. Add bay leaf. Mix peppercorn, garlic, leek, celery , carrot and onion, cook it on low flame for 8 minutes

Step 4: Add tomato and fry for 15 minutes (till it turns soft). Mix vegetable stalk and boil it for 15-20 minutes

Step 5: Add salt and black pepper, stir well. After garnishing with basil leaves serve it hot

Aaloo Kule Recipe

Aaloo Kule Recipe

This potato snacks recipe is a delicious one yet easy to prepare. Finely sliced panner, small amount of aloo bhujia along with a little squeeze of lemon gives the required acidity to free your taste buds. Earn kudos for your culinary skill by serving this unique snacks Indian recipe.

                                     
Ingredients

1.    2-3 boiled potatoes

2.    1 Pomegranate

3.    50 gms baked aaloo bhujia

4.    Lemon juice (according to taste)

5.    Salt (according to taste)

6.    Chaat masalaa (according to taste)

7.    20 gms finely chopped paneer

How to cook Aaloo Kule?

Step 1: Scoop out the middle part of the boiled potatoes to give it a shape of half-cut egg shell.

Step 2: Roast the potatoes for 2-3 minute and stuff aaloo bhujia, chaat masalaa, paneer into it and sprinkle salt (according to taste).

Step 3: Add the pomegranate and lemon juice and serve it.

Bhatti Di Ghobhi(Tandoori Gobhi) Recipe

Bhatti Di Ghobhi(Tandoori Gobhi) Recipe

This tandoori item is a cauliflower barbecue recipe which is grilled to perfection. The marinated cauliflowers or gobhi with an amazing blend of herbs and masala is a great starter.

                                      
Ingredients

1. 1 tablespoon fresh lime juice

2. 3 cups water

3. 6 cups chopped cauliflower pieces

4. 2 cardamoms

5. 2 cloves

6. Piece of cinnamon (1 inch in size)

7. 1 bay leaf

8. Salt according to taste

For marinating:

1. 1 ½ teaspoon mustard oil

2. 1 ½ teaspoon grated ginger

3. ½ teaspoon turmeric powder

4. ¼ teaspoon red chilli powder

5. 3 pieces of crushed garlic

6. 1/3 cup water

7. 6 tablespoon yogurt

8. ¼ cup chopped coriander

9. Salt according to taste

How to cook Bhatti Di Ghobhi?

Step 1: Take a saucepan, mix 3 cups of water, salt and lime juice and boil cauliflower for 5 minutes on low flame. Drain out the extra water.

Step 2: Mix all marinating ingredients and rub on the cauliflower pieces. Keep it in the fridge for 3 hours.

Step 3: Cook it in tandoor. Serve it hot with lime and coriander pieces.

Gobhi Mussallam Recipe (Masala Cauliflower)

Gobhi Mussallam Recipe (Masala Cauliflower)

An awesome treat for a complete family meal, gobhi mussallam is easy to prepare recipe
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Ingredients

1.    200 gms cauliflower

2.    100 gms onion

3.    30 gms poppy seeds

4.    50 gms cashew

5.    2 gms mace

6.    3-4 inch long cinnamon pieces

7.    2-3 small cardamoms

8.    3-4 cloves

9.    100 gms curd

10.    50 gms ghee

11.    20 gms cumin

12.    10 saffron threads

13.    50 gms gram-flour (besan)

14.    Yellow chilli powder (according to taste)

15.    Salt (according to taste)

How to cook Gobhi Mussallam?

Step 1: Clean cauliflower and blanch it.

Step 2: Mix gram-flour with water to make a thick paste. Then wrap the cauliflower with the paste and fry it on medium flame.

Step 3: Boil cashew, poppy seeds and onion. Make a paste of all three.

Step 4: Add beaten curd to it and keep the mixture aside.

Step 5: Heat ghee in a pan and sauté all the spices. Then add cashew paste and cook for some time.

Step 6: Add yellow chilli powder and salt and cook the mixture until it turns oily.

Step 7: Place the fried cauliflower on a plate and pour the cashew gravy on it.

Step 8: Meanwhile soak saffron threads in milk. Serve your dish after garnishing it with the saffron threads.

Rooh Afza Strawberry Mint Smoothie Recipe

Rooh Afza Strawberry Mint Smoothie Recipe

Boost your morning energy with this seasonally fresh recipe of Rooh Afza Strawberry-Mint Smoothie. The revitalizing flavour of fresh, plump strawberries blended with ice-cream, is a treat to relish.  To give your smoothie a restaurant like look and taste, add Rooh Afza syrup in this preparation.

                               
Ingredients

1 Cup     Sliced strawberries
2 Spoons     Chopped mint leaves
4 Spoons     Rooh Afza
4 Spoons     Vanilla ice cream
5. 1 Cup     Cold milk
1 Cup     Lime drink  

Method

Step 1: Blend strawberry, mint leaves and Roof Afza in blender to make a smooth paste

Step 2: Pour milk and ice cream in it and blend it again. Divide the mixture in 2 glasses

Step 3: Pour lime drink on it and serve after garnishing it with mint leaves