Phodnichi Poli (Chapati/ Roti) - Spicy Tempered Flatbread

One of the most popular Maharastrian breakfast that brings back all My childhood memories is Phodnichi Poli or Kuskarleli Poli as I used to call. Its a comfort snack prepared using leftover Poli spiced up and tempered in onions! 

A perfect option for a lazy holiday breakfast. Quick..easy made in jiffy!!

Ingredients:

• 1 Cup Leftover Poli (Chapati / Roti / Flatbread)

• 1 Onion finely chopped

• 3-5 Curry Leaves

• 1 tsp Mustard Seeds

• 1 tsp Cumin Seeds (Optional)

• 1/4th tsp Hing (Asafoetida)

• 1 tsp Turmeric Powder

• 1 tbsp Red Chilly Powder

• 1 tsp Sugar

• Salt to taste

• Coriander Leaves finely chopped for garnish

• Scrapped Coconut for garnish

• 2 tbsp Oil

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Method:

• Crumble the leftover poli by hand or food processor.

•  In a Pan heat oil. When oil is hot add mustard seeds, when mustard seeds crackle add cumin seeds, hing, curry leaves & finely chopped onions.Cook onions till translucent. 

• Now add turmeric powder, red chilly powder & leftover crumbled poli, mix well.

• Add sugar & salt. Check for seasoning.

• Cover the pan with a lid and let the poli get heated through for 5 minutes on low flame stirring occasionally till all the spices gets nicely incorporated.

• Sprinkle splash of water over the poli so that they won't dry out and become little moist.

• Phodnichi Poli (Chapati/ Roti) - Spicy Tempered Flatbread is ready.

• Garnish with chopped coriander leaves, scrapped coconut and serve hot.

Quick Rice Kheer - Rice Pudding

Rice Kheer is a very popular Indian dessert prepared in many households across India.This quick and easy version made by using sweetened condensed milk, gives it the desired thickness and sweetness in a jiffy!

Ingredients: (Serves One)

• 1 Cup Milk

• 1/4 Cup 90% cooked Rice 

• 2 tbsp Milk Masala Powder

• 4 tbsp Condensed Milk

• 2 Pods Green Cardamom seeds crushed

• Pinch of Saffron (Optional)

• Pistachio Flakes for Garnish

Method:

• In an deep thick bottomed pan, heat the Milk and bring it to boil. Once the milks starts boiling, add the cooked rice.

• Now add the condensed milk, crushed cardamon seeds and milk masala powder.

• Mix well and cook on a medium flame for 5 minutes, while stirring occasionally.

• Quick rice kheer is ready.

• Garnish with Pistachio Flakes and serve hot.

Aloo Paratha - Potato Stuffed Flat Bread

I was never fond of aloo paratha since my childhood. I tasted so many version of this famous aloo paratha in restaurants but never seemed to like it, no matter what.

That's the reason I never tried it until now as I was so confident that I would hate it anyways. But now after playing with different spices everyday and able to determine the taste before hand, I ultimately gave it a try!!!! & I could'nt believe I was eating aloo paratha made by Me Myself and loving it!!!

I just used everyday spices without adding ginger, garlic or onions which I used to hate while having it in restaurants. 

Ingredients: (Serves approx. 3)

• 2 Cups Wheat Flour

• 4 Potatoes (boiled, peeled, mashed)

• 2 Green Chilies finely chopped

• 1 tsp Red Chilly Powder

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Cocoa Milk Delight - Hot Cocoa

Its a Valentine week & Chocolate is A must!!!! As still the weather here is pleasantly cold, I thought of making hot cocoa milk for dessert. 

This cocoa milk can be served chilled aswell. Enjoyed this heavenly chocolaty dessert in both the version though!

Ingredients: 

• 1/4th Cup Cocoa Powder

• 2 Cups Milk

• 1 Cup Cream

• 1/2 Cup Sugar

• 1 tsp Vanilla Extract

• Whipped Cream (Optional)

• Vanilla Ice Cream (Optional)

Method:

• In a sauce pan, sieve cocoa powder and add 4 tbsp of milk. Mix well, see to it that no lumps are formed.

• Once the milk is nicely incorporated into cocoa mixture add rest of the milk while stirring continuously and mix everything well.

• Add sugar, cream & vanilla extract. 

• Cook this mixture on medium flame, stir continuously. Bring it to a boil for further 15 minutes.

• Hot Cocoa Milk is ready. Garnish with whipped cream and serve.

• Incase you want to have it cold, prepare this cocoa milk a day before and while serving garnish with a dollop of vanilla ice cream!

Pomegranate Raita

Pink jewels immersed into creamy yogurt is how I always like to describe this wonderful sweet dish. One of the best accompaniments with spicy curries or rice preparations! Made in a jiffy and served chilled!!!

Ingredients: ( Serves 3)

• 1 Cup Pomegranate Kernels

• 1 1/2 Cups Whisked Yogurt

• 1/4th Cup Coriander Leaves finely chopped

• 1 tsp Powdered Sugar

• Salt to taste

Method:

• In a mixing bowl add whisked yogurt, salt, powdered sugar and mix well.

• Keep aside 1/4th cup of pomegranate kernels aside and add the rest of kernels into the yogurt mixture and mix well. Check for seasoning.

• Now lightly bruise the pomegranate kernels that we had kept aside with a help of spoon so that some juice can sweep out from them. 

• Add this slightly bruised kernels and juice into the raita. Mix gently.

• Garnish with finely chopped coriander leaves.

• Pomegranate Raita is ready.

• Serve chilled.

• Best accompaniment with Biryani, Pulao or Masale Bhat.

Gavaar Batata Bhaji - Cluster Beans & Potatoes Vegetable

Gavaar or Cluster Beans as its called is one of the healthiest vegetable around. Not many people are fan of this veggie due to its slight bitter taste but with addition of potatoes the whole texture and taste of this humble vegetable changes.  

Loaded with fiber & vitamins, this vegetable is a must atleast one or twice a week to be included in our diet.

Ingredients:

•  200 gms Gavaar - Cluster Beans

• 1 Small Onion finely chopped

• 3 Medium Sized Potatoes

• 1tsp Mustard Seeds

• 1 tsp Hing (Asafoetida)

• 1 tsp Turmeric Powder

• 2 tsp Goda Masala OR Coriander Cumin Powder

• 1 tsp Red Chilly Powder

• 1 tbsp Jaggery (Gul)

• Salt to taste

• 1 tbsp Roasted Peanut Powder ( Optional)

• 1/4th Cup Coriander Leaves for garnishing

• Water as per your preference for the gravy 

• 1 tbsp Oil

Method:

• Wash cluster beans under running water and transfer it onto kitchen towel & pat dry the beans. Peel and cut potatoes into cubes and place them in salted water.

• Remove both the ends of the beans and cut into 1" size pieces. (Normally we break the cluster beans with hand instead of cutting it with knife).

• Now heat oil in kadhai / pan, add mustard seeds. When mustard seeds crackle add hing (asafoetida), turmeric powder & finely chopped onion. 

• Saute onions till translucent. Add diced potatoes and mix well, saute potatoes for 30 seconds while stirring continuously. 

• Now add the cluster beans and mix properly. Add water, salt & jaggery. Close pan with lid and let the vegetable cook on medium flame, keep on stirring occasionally.

• After 15 minutes of simmering, now add red chilly powder, goda masala OR coriander cumin seeds powder and mix well. 

• Again cover the pan with lid and cook for 5 minutes.

• Check if the beans & potatoes are cooked through and adjust the consistency of the gravy by adding water.

• Normally dry version of this vegetable tastes good, in that case cook by adding little water at a time.

• Once the cluster beans & potatoes are well cooked, switch off the flame and add roasted peanut powder (optional)

• Gavar Batata Bhaji - Cluster Bean & Potatoes vegeable is ready.

• Garnish with chopped Coriander Leaves & serve hot with roti, phulka or Bhakri!

Chicken Pulao - Chicken Pilaf

A one pot meal for those lazy evenings!!! Chicken Pulao - Pilaf is that kind of recipe where you just wanna throw everything into one pot without marinating or smearing the meat for long hours. A protein rich meal along with cool pomegranate raita is the best combo ever.

Its a  perfect midweek family meal. I prefer using Chicken Biryani Masala as I love the aroma of it in My pilaf. This is how I prepare this simple and easy dish at my home.

Ingredients: (Serves approx. 4)

•  300gms Basmati Rice 

• 400gms Skinless Boneless Chicken

•  200gms Yogurt

•  500ml Water OR Chicken Stock

• 3 tbsp Ghee OR Vegetable Oil

• 1 tbsp Cumin Seeds

• 2 Large Onions sliced

• 1 tbsp Ginger Garlic Paste

• 6 Cloves

• 7-8 Black Pepper Corns

• 2" Cinnamon Stick

• 3-4 Green Cardamon Pods

• 2 tsp Red Chilly Powder

• 1⁄2 tsp Turmeric Powder

• 1 tbsp Chicken Biryani Masala OR Garam Masala

• Salt to taste

• 1⁄2 Lemon Juice

• Coriander Leaves to garnish

Method:

• Wash the rice and leave it to soak in water for 30 minutes.

• In a saucepan heat ghee or oil. Add the cumin seeds, cloves, black peppercorns, cardamon pods and cinnamon stick. 

• Once these whole spices sizzles and infuse their aroma into the oil, add sliced onions and fry over a medium heat till it turns golden brown. 

• Add the ginger garlic paste, reduce the heat and cook till raw flavour from the paste fades away.

• Add the whipped yogurt, red chilly powder, garam masala OR chicken biryani masala, turmeric powder  & salt.Cook over a high heat, stirring constantly, until the mixture comes to a boil. 

• Now add the chicken pieces and mix well. Make sure all chicken pieces are coated with the yogurt spice mixture. Cook till most of the yogurt has been absorbed and the masala releases oil back into the pan.

• Drain the water from rice and add it to the chicken. Add water and check for seasoning. Bring to a boil, cover and reduce the heat to as low as possible. 

• Simmer for 20 minutes till all the liquid has been absorbed in the pilaf and chicken and rice are cooked through.

• Turn off the heat and leave to steam for 10 minutes, with the lid on.

• Chicken Pulao - Chicken Pilaf is ready.

• Before serving sprinkle some lemon juice and roughly chopped coriander leaves.

• Serve hot with raita or pickle.

Note: Be careful once you add the whole spice in ghee/oil as they splutter a lot. Roughly bruise the cardamon pods while adding to the oil.

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Cheesy Garlic Bread

One of the best accompaniments to any Italian meal! An heavenly combination of butter, garlic, herbs put together to make this scrumptious Garlic Bread!.

Garlic bread is made in varieties of ways using different herbs and different kinds of breads.

My version include cheesy, garlicky, soft in the center with crunchy crust made in a pan instead of oven & topped with mixed herbs!
 

Ingredients: (Serves approx. 3)

• Plain Bread Loaf ( I use normal Indian Pav)

• 3 tbsp Butter at room temperature

• 8-9 Garlic Cloves minced

• Mixed Herbs as per requirement

• Chilly Flakes as per requirement

• 2 cups Grated Cheese (Mozzarella OR Processed)

Method:

1) Cut bread into thick slices.

 

2) In a bowl mix butter and minced garlic paste.

 

3) Now apply this garlic butter mixture onto each bread slice.

 

 4) Grate cheese and keep herbs ready to sprinkle over the bread.

 

5) Top each slice of bread with grated cheese.

6) Sprinkle herbs & chilly flakes over the cheese. If you want, you can completely avoid herbs and enjoy plain cheesy garlic bread.

7) Now take a deep non-stick pan. Apply little butter, place the bread slice and cover the pan with a lid and let the bread toast on low flame for about 15 minutes till the cheese melts and the crust becomes crunchy.

 

8) After 15 minutes when the cheese has melted and the crust is crunchy enough as per your preference, switch of the flame and serve this delicious cheesy garlic bread along with your favourite pasta, soup or any Itailian meal.

9) Incase you want to prepare it in an oven, pre heat the oven and bake the bread slices at 180 degree C for 7-10 mins.

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Kelyache Kaap - Spicy Plantain (Raw Banana) Slices

Simple & delicious snack served as a side dish in Indian meals. A comfort food in itself. Easy to prepare with minimal ingredients. 

Believe me, You can't get enough of it!!!

Ingredients:

• 2 Kachi Keli / Raw Banana (Plantains)

• 5 tbsp Besan (Gram Flour)

• 3 tbsp Rice Flour

• 3 tsp Coriander Powder

• 2 tsp Red Chilly Powder

• 1 tsp Garam Masala

• Pinch of Hing (Asafoetida)

• Salt to taste

• Oil for frying

Method:

• De-skin the banana using peeler or knief and cut the banana into medium vertical slices.(Not too thick or thin)

• Keep the banana slices completely immersed into salt water.

• Now in a mixing bowl add besan (gram flour), rice flour, coriander powder, red chilly powder, garam masala,hing & salt.

• Mix everything well. Check for seasoning.

• Now take a slice of banana and coat with the besan mixture and pat the slice from both sides so that the mixture sticks to the slice. Likewise coat all the banana slices in besan mixture and keep aside.

• Heat oil in a frying pan. Shallow fry the banana slice from both sides till crisp.

• Transfer onto an absorbent paper to drain excess oil if any.

• Kelyache Kaap - Spicy Plantain (Raw Banana) Slices are ready.

• Serve hot as a side dish in your meal.

Tip: You many also sprinkle dry mango powder over the hot slices for that chatpata tangy taste.

You may also use coriander cumin powder instead of garam masala.

Pasta Delight - Penne Arrabiata

One of the most loved pasta! Simple delightful Penne Arrabiata simmered in rich flavourful tomato sauce served with tasty garlic bread.

This is my version of Penne Arrabiata.

Ingredients:

• 100 gms Boiled Penna Pasta

• 2 tbsp Oil

• 4 Garlic Cloves finely chopped

• 1 Medium Sized Onion finely chopped

• 200 gms Tomato Puree 

• 3 tbsp Tomato Ketchup

• 1 tbsp Oregano

• 1 tbsp Chilly Flakes OR use Mixed Herbs

• 1 tsp Crushed Black Pepper Powder

• 1 Cup Grated Cheese 

• 1/4th tsp Sugar

• Salt to taste

• Water as per requirement

Method:

Boiling of Pasta:

• In a big sauce pan, add water till the pan is half filled and bring it to boil. Add salt to the boiling water. Now add penne pasta. Cook pasta on high flame and keep on stirring occasionally for about 10-12 minutes or as per instructions given on the pasta pack. Before draining the pasta check whether it is cooked to your liking.

• Normally cook the pasta till "Al Dente" where you will feel slight resistance when you give a bite to it.

• Keep 1 cup of pasta water aside as we will need it later. 

• Drain the water from pasta using sieve and run it under cold water to stop it from over cooking. Now drizzle 1 tbsp Oil over the pasta immediately so avoid sticking. 

For Sauce:

• In a pan heat oil. Add finely chopped garlic and saute for a minute, do not brown the garlic. 

• Add finely chopped onions and saute till translucent. Now add tomato puree (I normally used store bought tomato puree for this preparation as it gives an extra kick to this dish), tomato ketchup and mix well. 

• Cook the tomato puree till oil separates from it. Now add mixed herbs, crushed black pepper powder, salt and sugar. Adjust the salt as the pasta and ketchup already has salt in it.

• Once the sauce is cooked add the boiled penne pasta and mix gently. Add 1/4th cup of pasta water if your pasta feels too dry and simmer the pasta for 5 minutes on low to medium flame.

• Lastly add grated cheese over the pasta and mix well. (I use normal processed cheese mainly Amul brand, you can use cheese of your choice)

• Penne Arrabiata is ready.

• Garnish with grated cheese.

• Serve hot with garlic bread.