Tuesday, December 27, 2016

Kadai Paneer

One of the simplest, quickest and tastiest dish that is prepared using very few ingredients that are almost readily available at every home.

Ingredients: (Serves 4)

Kadai Masala:
  • 2 Cloves
  • 2 tbsp Coriander Seeds
  • 1 tbsp Cumin Seeds
  • 1 Dry Red Chilli
  • 1 inch Cinnamon 
  • 5-6 Black Peppercorns
  • 1 tsp Fennel Seeds
For Onion Tomato Masala:
  • 2 Onion cut lengthwise
  • 1 Tomato roughly cut
For Gravy:
  • 1 tbsp Ginger Garlic Paste
  • 2 Green Chilies cut lengthwise
  • 1 Onion cut in squares  
  • 1 Capsicum cut in squares ( You may use any colour capsicum of your choice)
  • 1 tsp Red Chilli Powder
  • 2 tbsp Cream or Homemade Malai
  • 150 gms Paneer cut in Cubes
  • 1 tsp Tomato Sauce (Optional)
  • 1 tbsp Amchur Powder ( Raw Mango Powder)
  • Water to cook 
  • Salt as per taste
  • 2 tbsp Oil for cooking

For Kadai Masala:

  • Dry roast the whole spices mentioned above for the Kadai Masala till they release their aroma, ie approx 3 minutes on a medium flame.
  • Once roasted transfer the spices onto a plate and let them cool to room temperature.
  • In a blender add the above cooled spices and grind to a powder.
  • Kadai Masala is ready.
For Onion Tomato Masala:

  • In a pan heat 1tspn of oil and add onions (julliene cut) and saute till translucent, add chopped tomato and saute till both onion and tomatoes are cooked. Switch off the flame and let this mixture cool to room temperature.
  • Once this onion tomato mixture comes to room temperature, blend it along with 1tbsp of amchur powder to a fine paste. Add a teaspoon of water if required while blending.
For Gravy:

  • In a pan/kadai heat oil, add green chilies along with ginger garlic paste. Saute till raw smell of ginger garlic fades away.
  • Add onions and capsicum cut in squares and saute for 2 minutes. Now add the onion tomato masala paste and mix well. Add red chilli powder, kadai masala which we prepared along with a teaspoon of tomato sauce and mix well.
  • Add water as per the consistency of  gravy required and cook this masala till oil starts separating from the mixture.
  • Add salt and cream, check for seasoning. Add the paneer cubes and mix very gently taking care that the paneer pieces do not break. 
  • Cover and cook for 5-7 minutes.Stir occasionally.
  • Kadai Paneer is ready.
  • While serving drizzle cream on top and serve with Nan or Paratha.

Tip: You can make this kadai masala in advance and keep it in an airtight container for almost 3 months and use it when needed.

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Tuesday, December 13, 2016

Cabbage Pakoda (Fritters)

Cabbage pakodas! An awsome tasty snack for that laid-back afternoon with a hot sip of Chai. 

Ingredients:  (Serves 3)
  • 150 gms Cabbage 
  • 1 tsp Ginger Garlic Paste 
  • 1 tsp Cumin Powder 

  • 1 tsp Coriander Powder 
  • 2 Green Chilles finely chopped
  • 2 tbsp Cilantro (Coriander Leaves)
  • Pinc of Hing (Asafeotida)
  • 3 tbsp Besan (Cheakpea Flour)
  • 2 tbsp Rice Flour 
  • Salt to taste
  • 1/4th tsp Sugar (Optional)
  •  Oil for frying.
  • In a mixing bowl add roughly choped cabbage, ginger garlic paste, cumin powder, coriander powder, green chilles, cilantro, a pinch of asafoetida, salt and sugar. Sugar is used just to enhance the taste.
  • Mix all the ingredients. 
  • Add besan and rice flour gradually.
  • Due to salt cabbage will leave sufficient amount water which will be needed to bind the pakoda mixture. So without adding any extra water first, mix all the ingredients.
  • Incase your batter is too dry then add little water as per required.
  • In another pan heat oil for frying. When the oil is hot take a spoonful of hot oil and add to the pakoda mixture to give that extra crunch to the pakodas and mix it well.
  • Drop the pakodas into hot oil and deep fry till pakodas are golden brown.
  • Serve with your favourite chutney or sauce. 
Note:  Fry these pakodas on low to medium heat.

Tip:  1). If you want to avoid deep frying then adjust the consistency of the batter and make small tikkis and shallow fry. 

2). You can also add extra vegetables if desire.

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Tuesday, December 6, 2016

Sambar - Lentil Based Vegetable Stew

Sambar, also spelt sambhar, is a lentil-based vegetable stew. Sweet, Spicy and tangy this nutritious dal is cooked along with many different vegetables and is so versatile that a South Indian Meal is almost incomplete without it.

Ingredients: (Serves 4)
  • 2 Cups turdal / tuvar / arhar / split pigeon peas
  • 1 tsp Mustard Seeds
  • 2-3 Dry Red Chilies
  • 1 tsp  Cumin Seeds
  • 1/4th tsp Methi (Fenugreek Seeds)
  • 1 tsp Turmeric Powder  
  • 1/2 tsp Hing (Asafoetida)
  • 5-6 Curry Leaves
  • 2 tsp Red Chili Powder
  • 1 Big Onion finely chopped
  • 2 Tomatoes finely chopped
  • 2 Egg plants cut into 8 pieces
  • 2 Drumsticks cut into finger size pieces
  • 100 gms Red Pumpkin cut into bite size pieces
  • 100 gms Dudhi (Bottle Guard) cut into bite size pieces   
  • 4 tsp Sambar Masala
  • 7-8 tsp Tamarind Pulp or as per the sourness you prefer
  • 1 tbsp Jaggery or as per your preference
  • 2 1/2 Cups of Water approximately
  • Salt to taste
  • 2 tbsp Coriander leaves
  • 2 tbsp Oil   
  • Wash & pressure cook turdal till 4-5 whistle.
  • In a sauce pan heat oil, add mustard seeds and dry red chillies.  Once the mustard seeds crackle add curry leaves, methi (fenugreek seeds), cumin seeds, hing (asafoetida), turmeric powder, red chili powder. Saute for 30 seconds and add finely chopped onion and tomatoes. 
  • Once the onions become translucent add the chopped vegetables ie Egg Plant, Red Pumpkin, Dudhi (Bottle Guard), Drumstick and mix well.
  • Now add sambar powder, (I normally use Everest Samabar Masala), tamarind juice, jaggery and salt. 
  • Add 2 cups of water and cook the vegetables till they are half done.When vegetables are half cooked add the boiled dal to this mixture & mix well. 
  • Now let the dal boil along with all the vegetables for about 20-25 minutes on low to medium flame. Stir occasionally. Check for the seasoning. 
  • Once all the vegetables are perfectly cooked in the dal, switch off the flame and sprinkle finely choped coriander leaves.
  • Sambar is ready.
  • Serve hot with any South Indian dishes or with rice.
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Tuesday, October 25, 2016

Pav Bhaji

A famous street food of Mumbai. Pav bhaji is more than just a snack! It’s a one dish tasty meal that can be eaten at lunch or dinner. Loved by one and all.

Mostly everybody knows how to make this finger-licking, lip-smacking pavbhaji at home. But I would love to share my version of this recipe with you all. Hope you all like it.

Watch the fast version of making Pav Bhaji here: https://www.youtube.com/watch?v=9B9z73y8noU&t=1s

Ingredients: (Serves 3)
  • 1/2kg Cauliflower florets
  • 4nos. medium sized Potatoes cut in cubes
  • 1/2 cup Green peas
  • 2 Onions (Finely Chopped)
  • 2 Tomatoes (Finely Chopped)
  • 2 Capsicum (Finely Chopped)
  • 11/2 tbsp Ginger Garlic Paste
  • 3 tbsp Pav bhaji masala
  • 1 tbsp Kashmiri Red chilli powder
  • 5 tbsp Butter
  • 1 tsp Oil
  • Ladi Pav as per requirement
  • Lemon Wedges
  • Salt to taste

For Bhaji: 
  • Pressure cook cauliflower, potatoes and green peas using water till 5 whistle.
  • When cooker cools down drain excess water from the vegetables into a bowl( as we will require that water afterwards) and mash the vegetables using pavbhaji masher or backside of a spoon..
  • In a kadhai, add 1tsp oil & butter. Add ginger garlic paste and saute till raw smell of the paste fades away. Now add chopped onion and saute for a minute. Add chopped capsicum and mix well. Cook till onion and capsicum becomes tender. Now add tomatoes and saute for another 2 minutes. Using a pav bhaji masher mash this onion mixture well.
  • Now add kashmiri red chilli powder, pav bhaji masala (Everest Pavbhaji Masala) and mix well. Cook till oil separates from the onion mixture. Now add the mashed vegetables and little vegetable stock that we have kept aside from the vegetables we cooked or use water. Add stock as per your desired consistency.
  • Add salt and butter, mix well and cover the kadhai and let the bhaji simmer for 5-7 minutes. Stir occasionally
  • Bhaji is ready.
For Pav:
  • Slit pav's vertically and keep aside.
  • Heat a skillet, add 2 tsp of butter, sprinkle pinch of red chilly powder and slit open the pav's and place on it.
  • Cook on a medium flame till they turn light brown and crisp on both the sides.
  • Pavbhaji is ready. Garnish the bhaji with coriander leaves and top with 1tsp of butter. Serve hot with toasted pav, lemon wedge, papad and chopped onions.
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Wednesday, September 21, 2016

Chilli Chicken

A Chinese meal is incomplete without an appetizer and may it be vegetarian meal or non vegetarian meal, chilli paneer or chilli chicken are the number one options to start with this lip smacking Indo-chinese cuisine.


For Marination:
  • 1/2kg Boneless Chicken cut into bite size pieces
  • 1tbsp Ginger-Garlic Paste 
  • Salt to taste
  • 1 1/2 tbsp Cornflour
For Sauce:
  • 1 tbsp Oil
  • 1 tbsp Garlic finely chopped
  • 3-4 Green Chillies cut length wise
  • 2 Dry Red Chillies
  • 1 Onion cut into cubes
  • 1 Capsicum cut into cubes
  • 2 tbsp Tomato Ketchup
  • 2 tbsp Green Chilli Sauce
  • 1 tsp Vinegar
  • 2 tbsp Soya Sauce
  • 1 Cup Spring Onion's Green finely chopped
  • 1 tsp Freshly Crushed Black Pepper
  • 1 tsp Sugar
  • Salt if needed


To marinate the Chicken:
  • In a bowl, add chicken pieces, ginger - garlic paste, salt and cornflour, mix them well.
  • Marinate for 20 minutes.
To fry Chicken:
  • Heat oil in a pan. Now add the marinated chicken pieces to the hot oil and let them cook for about 5 minutes or till the chicken is cooked. (Cooking time over here depends on how big or small your chicken pieces are ). But once they are golden brown around the edges, its time to take the chicken out.
  • Remove the chicken pieces and place them on an absorbent paper to drain off the excess oil.
  • Now in a sauce pan or wok, heat a tablespoon of oil, add finely chopped garlic, dry red chilies & green chillies. Saute for a minute on high flame so that the raw smell from garlic fades away. Do not brown the garlic.
  • Now add the cubed onion & capsicum to it and saute them for 2-3 minutes.
  • Add tomato ketchup, green chilli sauce, soya sauce & vinegar to the vegetables and mix them well
  • Add the fried chicken pieces and mix them well. Add half cup of water and let the sauce boil for about 2 minute on high flame.
  • Add crushed black pepper  & salt to taste (add salt only if needed as already the above sauces have salt in it).
  • Now  make a cornflour slurry by adding some water to a spoonful on cornflour.
  • Add this cornflour slurry to the chilli chicken.
  • Add a teaspoon of sugar and chopped spring onion and mix well.
  • Chilli chicken is ready.
  • Serve it hot as an appetizer.
Note:  1)The above recipe is the dry version of chilli chicken, if you want gravy then add more water to it. 
2) You may also use paneer, tofu or baby corns in case you want to substitute chicken for a vegetarian option. But for paneer, tofu and baby corn do not marinate using ginger garlic paste instead use only slurry of cornflour and plain flour in equal proportions and deep fry immediately.

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Tuesday, August 30, 2016

Kharwas - Milk Pudding

A silky smooth textured milk pudding made from the milk given by buffalo or cow in a day after she has calved. This milk we call as "Cheek" in Marathi. In English its called Colostrum. Across India you will find people preparing this pudding more or less in similar manner but the names differs from region to region.

By using this Cheek (Colostrum Milk) and regular milk we make a custard like sweet which is know as "Kharwas" in Marathi. Its very easy to prepare with just a minimal amount of ingredients.

  • 1/2 Liter Cheek ( Colostrum Milk)
  • 1/2 Liter Regular Milk
  • 2 Cups Sugar
  • 1/2 tsp Cardamon Powder
  • In a mixing bowl add cheek (colostrum milk), regular milk and sugar. Stir this mixture till sugar is completely dissolved.
  • Now pour this mixture into a container which fits in a steamer or pressure cooker. Sprinkle cardamon powder over the mixture. In case you are using pressure cooker, remove the whistle. 
  • Steam this kharvas mixture for 30 minutes on medium flame. 
  • Once the kharvas is steamed, keep kharvas aside to cool. Cool it completely till it comes to room temperature. Then keep it in the fridge for about 4 hours so that it will be chilled enough.
  • Now cut the kharvas into diamond or square shapes.
  • Serve Chilled.   
Note: You may also add saffron strands in the mixture while mixing the milk and cheek (colostrum milk), which will give it a nice pale yellow colour and would enhance the taste. 
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Wednesday, August 10, 2016

Poha Chivda

A tasty & healthy snack best enjoyed with tea or coffee or as it is at any time of the day. Easy to make with simple ingredients.

This is how My Mother makes this delicious Poha Chivda.

  • 1/2 Kg Thin Poha 
  • 1 1/2 tsp Mustard Seeds
  • 1 tsp Turmeric Powder
  • 1/2 tsp Hing (Asafoetida)
  • 4 tsp Red Chilly Powder 
  • 4 tbsp Dalia (Roasted Chana Dal)
  • 4 tbsp Peanuts (Raw or Roasted)
  • 8-10 nos. Curry Leaves
  • 2 Garlic Cloves (Roughly Crushed)
  • 3 tsp Sugar
  • Salt to taste
  • 5 tbsp Oil
  • On a medium flame, dry roast the thin poha for about 2-3 minutes till the poha is little warm. Keep on stirring continuously and make sure that the colour of the poha doesn't change.
  • Once the poha is warm, transfer them into a dish.
  • In a thick bottom pan, heat oil. Once the oil is heated add the mustard seeds, hing (asafoetida), turmeric powder, curry leaves, crushed garlic, dalia (roasted chana dal), and peanuts. Roast all this ingredients till peanuts becomes crispy. Keep on stirring continuously. 
  • Once the peanuts are crisp, add red chilly powder and  salt.
  • Now lower the flame and add  the roasted poha, and sugar. Mix everything well till all the spices are nicely incorporated with the poha. Check for seasoning. 
  • Poha Chivda is ready.
  • Once the chivda is completely cooled, transfer it to an air tight container. 
  • This poha chivda stays good for almost two weeks if stored properly in air tight container.
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Thursday, July 28, 2016

Rice Cutlets

Leftover food is always an inspiration to make new dishes at My home!! May it be rice, dal, vegetables or roti's, everything taste good when prepared with same old ingredients but with a different approach.

Ingredients:  (Serves Approx.3)

  • 2 Cups Cooked Rice
  • 1 Cups Mixed Vegetables (Carrots, Cabbage, Boiled Green Peas)
  • 2 tsp Grated Ginger
  • 1 tsp Sesame Seeds
  • 1 tsp Red Chili Powder
  • 1 tsp Cumin Powder
  • 2 tbps Cornstarch
  • 3 tbsp Besan (Gram Flour)
  • Salt to taste
  • Oil for frying
  • In a food process add all the above ingredients except oil and blend to a coarse mixture like that of bread crumbs. 
  • Check the consistency of the batter as it should be able to hold the shape of cutlet. Sometimes due to quality of rice you may need to use more cornstarch and besan if the cutlets are too moist. 
  • Once this rice batter is ready, shape them into cutlets or small balls and deep fry on medium flame. 
  • Do not overcrowd the pan. Fry till they turn golden brown from both sides.
  • Once the cutlets are golden brown and crisp, take them out on an absorbent paper to drain the excess oil.
  • Rice Cutlets are ready.
  • Serve hot with ketchup or chutney of your choice.
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Tuesday, July 19, 2016

Dhapate - Mixed Flour Flatbread

This dish is one of the authentic Maharashtrian dish prepared using mixed flours which is not only healthy but tasty as well. I came across this dish 5 years back when I first travelled to Solapur in Maharashtra. There this dhapate is served with a special spicy chutney made out of raw peanuts and spices, famously known as Shenga Chutney. 

I was totally in love with this dish since I had it and it was inevitable to try it out. Since then dhapate has been prepared in our house for breakfast or as a meal in itself.

This dhapate goes best with shenga chutney, curry leaves chutney or a plain curd.

  • 1/2 Cup Jowar Flour (Sorghum Flour)
  • 1/2 Cup Bajara Flour (Millet Flour)
  • 1/2 Cup Wheat Flour
  • 1/2 Cup Besan (Gram Flour)
  • 4-5 Green Chilles
  • 4-5 Garlic Cloves
  • 1 Onion finely chopped
  • 1 tsp Turmeric Powder
  • 2 tbsp Coriander leaves finely chopped
  • 4 tbsp Til (Sesame Seeds)
  • Salt to taste
  • Oil to roast 
  • Water to knead the dough
  • In a bowl add all the above ingredients except oil and water, mix well. Check for seasoning.
  • Now gradually add water and knead the dough. This dough should neither be very hard nor very soft.
  • Take a plastic sheet and apply a teaspoon of oil to it. Take a handful of this dough and pat it over the plastic sheet and spread in circular motion using your fingers and palm.
  • Make a hole in the between, so that the dhapate cooks evenly.
  • Now sprinkle a teaspoon of sesame seeds over the dough and again pat so that the  seeds stick to the mixture.
  • Now on a hot griddle add a teaspoon of oil and place the dhapate and cook from both sides.Drizzle oil around the edges aswell as in the center so that the dhapate cooks evenly from all side. Roast them till brown spot appears on the surface of the dhapate.
  • Tasty and healthy dhapate are ready.
  • Enjoy this dhapate with shenga chutney, curry leaves chutney or a plain curd.

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