Tuesday, December 21, 2010

Seekh Kebabs !!

500 gms/ 1.1 lb Lamb/Goat Minced (Keema)
3/4 tsp garam masala
1 tsp garlic paste
1 tsp ginger paste
1 tbsp raw papaya paste/tenderizer
2 tbsp cashew nuts
2 tsp thick Cream (optional)
2 tbsp brown onion paste (deep fry onions and make a paste)
2 tsp carom seeds
2 tsp dried mango powder
3 tbsp cumin seed
1 tbsp dry ginger
1 tsp black pepper
1/2 tsp nutmeg powder
1 tsp aniseed
1 Egg
Salt to taste

1. Mix all the ingredients to the kheema and knead well.
2. You can also use a grinder to mix the minced keema and the other ingredients.
3. Keep aside for 1 hour.
4. Heat a gas oven or an electric oven with the skewers.
5. Take a big ball of the kheema mixture and hold a hot skewer carefully in the other hand.
6. Press the mince on to a hot skewer. (Use cold water to avoid sticking of the meat to your hands)
7. The kheema will immediately stick to the hot skewer.
8. Repeat with left over mince on all the other skewers.
9. Place the skewers in the oven.
10. Keep rotating the skewers occasionally.
11. When cooked, gently remove the kebabs from the skewers with the help of a napkin or fork and serve.
Sprinkle some chat masala and lemon juice on the kebabs and serve them with mint chutney on the side.

Matar Paneer !!

250 gms of Paneer cut into cubes
1 Cup peas
2 Onions
1 inch piece of ginger
3 Tomatoes
Seeds of 1 Moti ilaichi(brown cardamom/masala cardamom)
2 cloves
1/4 Cup of well beaten curd
1 tsp of dhania pwd/coriander pwd
1/2 tsp of red chilli pwd
1/2 tsp garam masala pwd
a pinch of turmeric
3 tbsp of ghee/clarifies butter
Salt to taste

1. Deep fry (optional) paneer to a light golden brown clolor.
2. Grind onions, ginger, cloves, moti ilaichiill and tomatoes to a puree.
3. Heat ghee in a deep bottimed pan.
4. Add the puree and cook till thick and dry.
5. Slow down the heat and cook till ghee separates.
6. Add well beaten curd and cook till ghee separates again.
7. Add red chilli powder and dhania powder and saute well.
8. Add peas, cook for a minute or two.
9. Now add enough water to get a thick gravy.
10. Add salt to taste and cook covered till peas are done.
11. Add fried paneer and garam masala towards the end.
12. Now cook on low heat for 3-4 minutes till paneer gets soft and ghee separates ...yes yet again :-)

Serve hot with roi/naan/parantha

Tuesday, December 7, 2010

Paneer Kofta Curry!!

"It's a beautiful day in this neighborhood, a beautiful day for a neighbor. 
Would you be mine? 
Could you be mine? 
Won't you be my neighbor?"

I would be lying If I say " I have always had this love for cooking " ! True that I am a true foodie but I never had any kind of passion or any sort of inspiration for cooking during and between my childhood and my growing years. I remember like any other kid, I would run away many a times from my mothers cooking until 'Bharti Aunty' stepped into our society(community/neighborhood)!

Bharti aunty, Mama's very very dear friend more like an older sister to mama who fortunately also happened to be our neighbor. A very knowledgeable lady, full of resources and creativity :-) As a kiddo, I remember spending most of the time in her kitchen during my summer vacations. We kids enjoyed her cooking, all of us simply loved the way she created great taste in all her dishes ! " YUMMY "

My inspiration all these years without a doubt has been Parth, who is a bo(r)n vivant if I may say so ;-) , the kind of love he has for FOOD gives me the inspiration and motivation to get in the kitchen  instead of living on takeaways / takeouts :P  But my TRUE INSPIRATION definitely comes from Bharti aunty's  kick-ass cooking, yummylicious recipes and spectacular parties !
None ever missed out on any of her parties. I always loved the way she organized her parties. She usually had this to say about her guest list to mama" Vijaya, you have to be there in every single party I throw because I cannot imagine neither can I have a party without you ...and well what is a guest list without an addition of new friends combined with a couple of our own old favourites :-)

This one's to an adorable aunt  and an old favorite who lived right next door and who introduced me to all the Paneer Dishes and more ! 

Cheers to you Bharti aunty and needless to say that "I miss you dearly ..."

Ingredients For Making Koftas:-
200 gms Cottage Cheese (Paneer)
2 Boiled Potato
1/2 tsp Red Chili Powder / Kashmiri Red Chilli Powder
1/4 tsp Garam Masala
2 tbsp Cornflour
Oil for frying

Ingredients For The Gravy:-
4 Onion pureed or chopped finely
4 Tomato pureed or chopped finely
Coriander Leaves (optional)
1/2 cup Curd
1/2 cup Cashew nut Paste /Powder
1/2 tsp Cumin Seed
1/2 tsp Red Chili Powder
1/4 tsp Turmeric
1/4 tsp Garam Masala
1 Bay Leaf
1 Cup of fresh cream (optional)
2 tbsp Clarified Butter (Ghee)
Salt to Taste

 Method For Making Paneer Koftas:-
1. Boil the potatoes and peel them.
2. Grate paneer and potatoes.
3. Add salt, red chili powder/kashmiri chilli powder, garam masala, cornflour and mix well.
4. Gently make round balls of this mixture.
5. Now heat oil in a pan for some deep frying.
6. Fry balls in the oil till brown in color.

Method For Making the Gravy:- 
1. Grind onion and tomatoes together.
2. Chop coriander leaves very finely (optional)
3. Heat oil in a pan.
4. Add cumin seed and bay leaf.
5. Add onion, tomato paste and brown it, stirring continuously.
6. When it leaves oil add curd, cashew nut paste/powder, salt, red chili powder, turmeric, garam masala.
7. Stir it continuously for a minute.
8. Then add 2 cup of water. You can also add cream instead of water.
9. Put on the lid and simmer for 2-3 minutes.
10. While serving reheat the gravy and then add koftas to it.
11. Garnish it with grated paneer and serve hot with Roti, Naan or Rice.

Monday, December 6, 2010

Veg (Potato & Peas) Pastry Puffs !!

OH The joys of having a school bus stop right there in your front yard :-)
You make an eye contact with the kids and there they are asking this out loud ..
" HellO there !!! would you to like buy some cookies pls, cookie dough or some coupons maybe ?

This School Bus Stop sure brings in wonderful memories for me. Needless to say that a combination or rogue and  beautiful memories are flashing back ever since we have moved in. 
 Yes, I am recalling the pleasures of having a school bus stop in our back yard... back home!

I've been talking over and over again to Parth about the advantages and disadvantages of having a STOP that too a 'School Bus Stop' in one's front yard. I remember, our School bus used to pick us up as early as 6.45 in the morning. Trust me these early mornings were never peaceful then... not that they are any better now..well we'll get to that later ;-) 

I was more often caught for adjusting and changing the timings on the alarm clocks to avoid early morning wake-ups...and when I did that, boy I must admit... I may have or rather I have caused a lot of panic and stress for my Mother as well as for Ragini :(  It was the most stressful and craziest thing for my mother to get me out of the bed, ensure that I was fed and was neatly dressed up ready to go to school. I thank her for being so patient with me and for not kicking me out to the door to go to school :)

I also thank Ragini for being there for my mother and me, she was a 'GODSEND' to alleviate our stress in many ways than just one. She often stood there for me at the bus stop while I got my school shoes (black/canvas) on, while I did my bit of last minute revisions at the breakfast table during my exam days and even then ...when I thought I needed those 5 minutes of a catnap :D
No matter how deprived one was of sleep, I fail to recollect if any of us ever tried catching up on naps on our way to school ...even when it took us a good 45-50 minutes to reach our school ..this was  during the 80's and early 90's, as kids that I recall we never gave ourselves a chance to escape from any of the useless  conversations as in "Gappa Tappas"along with yummy cup cakes and pastry puffs that 'Kanchu' dear got in every single morning for us from a nearby pastry shop ! 
We absolutely believed in no escapes from all that goodness for something called 'catnaps' ! Huh !!! 

As I reminisce the good ol'days endlessly here on my blog,
you folks go check out the recipe for goodness from our good ol'days!  

Aaah !!!  the joys of reminiscing :-) 

1 Puff pastry sheet thawed
1/2 Cup chopped Onions
2 Cups cooked/boiled and mashed/ finely cubed Potatoes
1/2 Cup Peas
1 Tsp Cumin
1/4 Tsp Turmeric
1/2 Tsp Chilli powder
1 tsp Of Garam masala 
2 Tbsp Oil
1/2 cup chopped Cilantro

Salt to taste

1. Preheat oven to 350 degrees.
2. Cook, peel and mash potatoes lightly.
3. Heat oil in a wide pan.
4. Add cumin and stir for a few seconds.
5. Add chopped onions, turmeric, chilli powder and garam masala.
6. Stir fry for a few minutes.
7. Add peas to the onion-spice mixture and continue stirring until the peas are cooked.
8. Add potatoes to the mixture and continue stirring.
9. Add salt and mix well.
10. Let the the potatoes and peas cook for about 10 minutes.
11. Remove from heat and mix in the chopped cilantro
12. Roll out the puff pastry sheet with a rolling pin to remove all creases.
13. Cut the sheet into three strips of the same size
14. Cut each strip in half horizontally.
15. Take one half sheet and place a table spoon of filling and fold it closed. Seal it shut with a little water.
16. Do the same for all the remaining pastry sheets.
17. Grease a cookie sheet and place the filled puff pastry on it and place in oven.
18. Bake for about 30 minutes or until the puff pastry is golden brown.
19. Serve warm, either by itself or with mint chutney.

20.  And now stay tuned in for some more WINTER WARMING RECIPES

Wednesday, December 1, 2010

Coconut Macaroons !!

"Oh the weather outside is not so frightful,
Yet the fire inside is so delightful :-)
As we enjoy our Cuppa Chai with some KHANDVO ;-)
I wish and pray to you oh Lord ....

Let It Snow! Let It Snow! Let It Snow! "

My dear readers, it is that time of the year again where you want to have a nice balance of being cozy and stylish ! During this time it is that I see many of my friends coming out of their 'Northface' inspired closets:-) some bring in the Fur from the 70's while the others prefer the leather look from the 80's ! For me, this year seems to be the warmest of all :D I guess I won't be shopping around or spending much on heavy layered jackets and stuff like that;-) something that is lightly layered will also do...

Since, it is our First winter in our new home we expect it to be the warmest one :-) and I have found out a trick on how to keep us warm and cosy all around this winter! Surprised? Dear all that is becuase I plan on a lot of Baking this Wintry Season ! HO hO hO :-)

Ohkay, as I've said this already that the weather outside is not so frightful....but yes we are expecting some flurries all day long! Hmmm now that most certainly says winter is here ! 
So, if we have Snow flurries outside :( Don't Worry :) I'll be having some Shredded Coconut Flurries melting down inside in the oven!   

"On that flurry it's 
Time to try out these yummy Coconut Macaroons all dressed up in Divine Chocolate !" 

Preparation time:- 10 - 15 minutes
Baking time:- 20-30 minutes
1 Cup cream of coconut
2 Tbsp of light corn syrup
4 Large egg whites
2 Tsp of vanilla extract
1/2 Tsp of salt
3 Cups unsweetened shredded coconut
3 Cups of Sweetened flaked or shredded coconut
2 ounces bittersweet or semisweet chocolate, chopped

1. Adjust the oven racks to the upper and lower middle positions and heat the oven to 300 degrees F.
2. Line a cookie sheet with parchment paper.Lightly spray the parchment with non-stick cooking spray.
3. Whisk together the cream of coconut, corn syrup, egg whites, vanilla and salt in a small bowl; set aside.
4.Combine the unsweetened and sweetened coconut in a large bowl; toss together, breaking up lumps with your finger tips. NOTE:- GENTLY !
5. Pour the liquid ingredients into the coconut and mix it with a rubber spatula until evenly moistened.
6. Drop rounded tablespoons of macaroon batter onto the cookie sheet about 2-inches apart.
7. Gently pinch the mounds into rough pyramids with your finger tips, moistening your hands with cold water as and when necessary to avoid sticking.
8. Bake in the preheated 300° F oven until the cookies are light golden brown, about 15 minutes, rotating the baking sheets front to back and top to bottom halfway through the baking time.
9. Cool cookies on the baking sheets until slightly set, about 2 minutes; remove to a wire rack with a wide metal spatula.
10. The coconut macaroons are perfectly fine at this stage and now all you want is to dress them up with warm chocolate.
11. Melt 1 cup of chocolate using the microwave.
12. To melt the chocolate in a microwave, heat at 50% power for only 3 minutes and stir. If not entirely melted, heat it again for an additional 30 seconds at 50% power.
13. Your melted chocolate is ready.
14. Gently dip the bottom half of each coconut macaroon into the melted chocolate.
15. Now place the chocolate coated macaroons back on the cookie sheet and allow them to rest until the chocolate hardens or refrigerate it for 5-10 minutes, until the chocolate is set.

*** Remember what " oops! in da kitchen wid Roops!! " has to say -" When baking, follow the directions. When cooking, go by your own taste !!! "

Tuesday, November 30, 2010

Orange Kiss-Me Cake !!

 Yes, I am back ! Firstly I apologize for staying away from  my blog..hmm my baby for a such a long time. Excuses Excuses Excuses...no I am not going to give you any :-)

So, the recent news is that we have moved into our 'Home Sweet Home' and have almost setlled in. Oh !! I simply cannot tell you all how much I am loving it! 

Moving into our new home ranks amongst one of the most exciting events in our life!

"The scenery has changed, the address is new...But our door’s always open to friends and family like you!"

Our Families, Friends and Well wishers have been really really happy for us. A few compliments/comments from them to share:-

- its a mansion girl! awesome !
Shibu - I have seen houses, but this one beats them all :)
Mrs Iyer - wow, now that's what I call a dream home, may all ur dreams come true here! i love ur home, its simply beautiful, shows lot of thought and effort from u two, congrats to u and parth! When am I getting an invitation to this dream home?
Nandu mama - Ek bangala bane nyara
rahe kumba jis mein saara
Sone ka bangala chandan ka jangalaa
vishvakarma ke dware
ati sundar pyara pyara
...ek bangala...

Thanking you all one more time!!! 
Last but not the least that I want to say is that Parth and I are truly blessed to have a family and friends (our extended family) like you around...Love you dear all!
To all our well wishers and friends here, you will never ever be forgotten!!

Now, that I am back let me tell you something more ...remember More the Merrier..More the Better :D 

So you see ...It is time for double celebration ! WHY ? for I keep falling in LOVE with the same guy over and over again! OHkay let me tell you another reason that calls for a double celebration! This year we also celebrated our 10th Wedding Anniversary on the 23rd of November 2010 in our new home ! 
From grand weddings to grandest celebration of anniversaries - Wow ! A journey full of ups and downs if I may say so...but the most cherished and the ones often remembered will be the ones we share in our bedroom :-)   

Memories-they are beautiful ! Our anniversary often reminds me of the year 2003! That year when Parth was here and I was in back home in Pune. I remember how badly Parth wanted me to be here with him in the USA on this very Day !
We wanted to celebrate this day together... this was our third anniversary and the first one to be celebrated in the United States Of America!
We wanted To Be Together !  SO yes, I took a flight on the 21st from India and landed here on the 22nd.  To our surprise it was a Thanksgiving weekend! Needless to say that the stores, restaurants, malls and everything were closed that day! 
But who cared ? who needed all of that ? We had everything we'd wished for !

When it comes to wishes, I remember reading this somewhere 'Wishes are like horses which lightly gallop away into a dreamy sunset and will is like an elephant slow and heavy which will make its weight felt'.  On that note my readers, make a wish and don't let it gallop away !

I am often caught making a wish :-) I made a wish long back that I would only bake for my babies...and you see how my wish has come true;-) I am here, trying my hand on some baking today :D !  And I must say you guys get a 10 on 10 for guessing that ! You are absolutely right there- My Blog and my Dear Hubby are my only two babies... ! I actually never thought I would be Baking this soon! But you know it right that you got to do it for the sake of  your babies! 

So, here I am baking for you my Babies... with infinite Love and Kisses :-) and thanking God and my Parents for blessing me and making my wishes and dreams come true !

1 Orange 
1 cup raisins
1/3 cup chopped walnuts 
2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
1 cup milk 
1/2 cup butter(melted)
2 eggs

For The Topping :-
Reserved 1/3 orange juice
1/3 Cup Sugar
1 teaspoon ground cinnamon
1/4 cup finely chopped walnuts

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease and flour a 9x13 inch pan.
3. Squeeze orange and reserve 1/3 cup juice. Grind orange peel and pulp, raisins, and 1/3 cup walnuts together.
4. Set aside.
5. In a large bowl, blend flour, 1 cup sugar, baking soda, salt, milk, butter and eggs. Beat 3 minutes at medium speed. Stir in orange-raisin mixture. Pour into prepared pan.
6. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Drizzle reserved orange juice over warm cake.
7. Combine 1/3 cup sugar, cinnamon, and 1/4 cup walnuts; sprinkle over cake in pan.
8. In small bowl, mix 1/3 cup sugar and the cinnamon. Stir in 1/4 cup walnuts and sprinkle over the cake.
9. Cool completely, about 1 hour.
10. And now it's time for some YUM YUM YUM !

Thursday, September 30, 2010

Ole Ole OLI Bhel !!

Ingredients For Oli Bhel :- 
½ a Packet of Bhel Poori Mix 
½ Cup diced red onions
½ Cup diced red tomatoes
½ Cup diced boiled potato
1/4 Cup diced raw mango (optional)
1-2 Finely chopped green chillies
1 Cup Sweet tamarind chutney (diluted in cold water)
½ tsp Green chutney
For garnishing use 1 tbsp fine sev & 2 tbsp finely chopped fresh cilantro

Method :-
1. Mix together all the ingredients in a large bowl except chopped cilantro, green chutney, sweet tamarind chutney and fine sev.
2. Now add the diluted sweet tamarind chutney and green chutney as per your taste. 
3. Garnish it with fine sev and finely chopped cilantro and Serve.

Romano's Macaroni Grill Penne Rustica !!

Preparation Time:- 15-20 minutes
Cooking Time:- 15-20 minutes

Serves 4 people

Step 1. Ingredients For Gratinata Sauce:-
2 teaspoon Butter
2 teaspoon chopped garlic
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon chopped rosemary
1 cup marsala wine
1/4 Teaspoon cayenne pepper
8 cups heavy cream

Method For The Gratinata Sauce:-
1. Saute butter, garlic , and rosemary until garlic begins to brown but do not burn the garlic.
2. Add marsala wine and then reduce by one-third.

3. Add remaining ingredients and reduce by half of original volume.
4. Set aside.

Step 2. For Penne Rustica:
1 oz. pancetta or bacon
18 shrimp peeled and deveined
12 oz. grilled chicken breast, sliced
4 1/2 cups of granita sauce
3 lbs. cooked Penne Pasta
3 teaspoons pimentos, minced
6 oz. butter
1 teaspoon chopped shallots
1 pinch of salt and pepper
1 cup parmesan cheese
1/2 teaspoon paprika
6 sprigs of fresh rosemary (optional)

1.Saute pancetta until it begins to brown. 
2. Add butter, shallots, and shrimp. 
3. Cook until shrimp are evenly pick but still translucent, you do not want to overcook the shrimp or else it will be rubbery. 
4. Add chicken, salt, pepper, and mix thoroughly. 
5. Add granita sauce and 1/2 cup of parmesan cheese and simmer until the sauce thickens.
6. In a large bowl, combine shrimp and chicken mixture with precooked pasta. 
7. Place this mixture into single serving dishes or one large casserole dish. 
8. Top with remaining cheese and pimentos and sprinkle with paprika. 
9. Bake at 475 degrees F for 10-15 minutes. 
10. Remove and garnish with fresh rosemary sprigs or your favorite seasoning.

Saturday, September 25, 2010

Chicken Chilli !!

Preparation Time:- 15-20 mins
Cooking Time:- 10-15 mins

 Serves 2-3 People

400 Grams Boneless chicken, cut into fingers
6-8 Green chillies, chopped
2 1/2 tbsps Cornflour/ corn starch
1/2 tsp Black peppercorns, crushed
1 Egg
2 tbsp Dark soy sauce
8-10 cloves Garlic crushed
2 Medium sized onion chopped
2 Medium Green capsicums (seeded thick strips)
2 tbsp Red chilli sauce
1 Cup of Chicken stock
2 tbsp Vinegar
2 Cups of Oil to deep fry
Salt to taste
Chopped Spring Onions to Garnish


1.Take chicken pieces in a bowl. Add half the cornflour, salt, crushed black peppercorns, egg and mix. 
2. Add a little dark soya sauce and mix.
3. Heat sufficient oil in a wok and deep fry the chicken pieces till golden. Take care not to overcook. Now drain and set aside.
4. Heat oil in another wok. Add garlic and sauté for half a minute. Add green chillies and continue to sauté. Add onion, green capsicum and sauté. Add the remaining dark soya sauce, red chilli sauce and stir. Add a little chicken stock and bring the mixture to a boil. 
5. Blend the remaining cornflour in a little stock. Add fried chicken pieces to the wok and toss. 
6. Add blended cornflour and mix. Add salt and cook for a minute. Add vinegar and stir. 
7. The starter is ready. If you want gravy add some more stock and let it come to a boil. 
8. Garnish this appetizer with finely chopped spring onions

An Appetizer to be Served hot!

Vegetable Manchurian !!

Preparation Time:- 15-20 mins
Cooking Time:- 15-20 mins

 Serves 2-3 People

For Manchurian Balls -
11/2 Cups grated cabbage 
2 Big Carrots-grated
2-3 Finely chopped green chillies
3 tbsp Cornflour
1 tbsp All purpose flour (Maida)
1/4 tsp Ajinomoto (optional)
1/2 tsp salt and pepper each
1 cup oil for deep frying
salt to taste

Manchurian Sauce
1 1/2 Tsp of oil
1 tsp Ginger-garlic crushed
1 tsp of Finely chopped green chilli
1/2 Finely chopped onion 
1 tbsp Soya sauce
1 1/2 tbsp of Tomato kecthup
2 tsp of Vinegar
1/4 tsp black pepper powder
1 1/2 tbsp Cornflour
Salt to taste


Add 1 tsp of salt to the grated cabbage. Keep aside for 15 minutes. Squeeze well to remove out all the water.
2. Mix all the other ingredients listed for making Manchurian balls.  Add more flour if needed to bind all the ingredients together.
3. Make oval/round balls. Flatten each ball.
4. Roll it in the flour and deep/shallow fry 2-3 pieces at a time on medium flame. 
5. Now remove and keep these balls aside on a paper/kitchen towel to absorb the excess oil if any.
6. To prepare Manchurian sauce, heat 1 1/2 tbsp oil. Add ginger and garlic and fry it on low flame for a minute.
7. Add green chillies and onions and cook for a minute.
8. Now reduce the heat and add soy sauce, tomato sauce, vinegar, salt and pepper powder and cook for another couple of minutes.
9. Add 1 1/2 cups of water. Boil. Keep on slow fire for 2 minutes. Strain. Discard the food in the strainer and Keep the liquid aside.
10. Dissolve cornflour in 1/2 cup of warm water and keep it aside.
11. Now boil the strained liquid, add the diluted cornflour stirring continuously. Cook till slightly thick and dark. Once done keep this sauce aside.

To SERVE boil the sauce. Add these Manchurian Balls to the Manchurian Sauce and keep on slow fire for a minute.  

Serve hot with Szechuan Fried Rice (Coming soon)

Friday, August 20, 2010

Methi Malai Paneer !!

Preparation Time:- 10 mins
Cooking Time:- 15-20 mins

 Serves 2-3 People

250 gm Paneer
1-2 tbsp kasoori methi (dry fenugreek leaves) 
4 tbsp Malai or heavy whipping cream 
1/2 cup cashew paste 
1 tsp powdered white pepper 
1 tsp butter 
1/2 tsp cumin seeds  
1/2 cup milk 
1/3 cup water (optional)
salt to taste

1. Heat some butter in a wide bottom pan. 
2. Add cumin seeds and let it crackle.
3. Now add kasoori methi( crushed by hand) and saute for a minute.(I have also used fresh methi leaves,but  one can avoid using it)
4. Add  cashew paste and stir.

5. Add malai/whipping cream and stir well.
6. Add salt and white pepper.
7. Add milk and water, let it boil for a minute, later simmer it for another 3-4 minutes
8. Now remove from heat.
9. Before serving add cubed paneer (pre-soaked in Luke warm water).
10. Garnish with little cream

Serve hot with roti/naan/rice

Bharli Bhendi !! (Stuffed Okra)

Preparation Time:- 10-15 min approx
Cooking Time:- 20-25 min

Serves:-  2-3 People

Ingredients For Stuffing:-
4-5 tsp roasted and powdered peanuts
3 tsp coriander pwd
3 tsp cumin pwd
2 1/2 tsp amchoor pwd
a pinch of red chilli pwd
1 tsp grated jaggery (optional)
1/2 tsp garam masala (optional)

1-2 tsp of roasted and powdered coconut (optional)
1 sliced onion
1 lb i.e. approx 18-22 Okra (Bhendi)

For Tempering:-
3-4 crushed garlic
2-3 green chillies
4-5 curry leaves

Method :-
1. Wash and pat dry the bhendi. 
2. Cut of the ends and then make a vertical slit (length-wise) to make space for the stuffing.
3. Heat 1 tbsp oil in a pan. Add the chopped onion, fry till it turns transparent. 

4. Add all the spices and mix well. Remove from heat and transfer to a plate. 
5. Add salt if required. 
6. Now stuff this filling into the bhendis. 
7. Heat oil in a frying pan, place these stuffed bhendis in oil and fry them on low heat till they are cooked nice and crisp golden in color.
8. You can temper this dish with crushed garlic, a few green chillies(slit) and curry leaves.

Serve hot with roti or rice. Makes an awesome side dish too.

Tuesday, August 3, 2010

Talalela Masa / Talaleli Macchi !! (Type 1) Seared Fish Fillet

I luvHH this recipe. Can eat it with anything - is a kind of novelty in and of it self ..kidding :) You can simply gobble this yummy recipe down your tummy just like that. Please do try this recipe and let me know how you like it :)

SO, firstly marinate the fish fillet with your favorite seasoning ( I have used some nice filet of Tilapia - 4 nos ) I love to marinate my fish fillet with a tsp of ginger-garlic paste, a tsp of red chilli powder, a tsp of turmeric powder, salt to taste and a tsp of lime juice.

Next, drizzle some olive oil in a large frying pan and sear the fish for a few minutes on each side.

Now gather up your favorite toppings. I love the mashed avocado, garlicky mashed potato, sour cream, salsa and cheddar cheese...hmmmm YUMM !

I kind of dig it when this Talaleli Macchi dribbles down your face-slurp slurp slurp
NOW, you my dear friends enjoy this recipe and don't forget to wash it down with a margarita !

Mumbai Tawa Pulao !!

2 Cups of cooked Basmati/Kohinoor rice
1/4 Cup of cauliflower florets
1/4  Cup of green peas
1/4  Cup chopped carrots
1/4 Cup of chopped capsicum /green bell pepper
1/2 Cup of finely chopped onions
1 Cup of chopped tomatoes (you can also use tomato paste/tomato ketchup instead)
1/4 a Cup of potatoes cut into cubes (optional) 
2 tbsp of ginger-garlic paste
1-2 tbsp of amul butter (this gives a touch of that roadside tawa pulao)
1-2 tbsp of Everest Pav Bhaji Masala
1 tbsp of Red chilli powder (optional)
1/2 tbsp  of turmeric powder (optional)
3-4 tbsp of warm water
salt to taste
Cliantro for garnishing (optional)

1. In a medium sized frying pan (Tawa) add butter.
2. Now add ginger garlic paste and saute it for a few seconds. 
3. Add finely chopped onions and saute it till it gets transparent.
4. Add finely cubed tomatoes, saute till it leaves oil from the edges.
5. Now add all the remaining vegetables, salt, red chili powder and pav bhaji masala and mix well. 
6. Add very little water, cover it and make sure you cook all the vegetables. 
7. Do not over cook but make sure you leave it a little crunchy.
8. Now add cooked rice add another tsp of butter if required. 
9. Mix very gently while you saute it for another minute or so.
10. Garnish with chopped cilantro and serve hot.