FROTHY KULFI

Hi all, the holidays are here and it's time to celebrate. I have made a different version of this recipe and it's also in my blog. However, the one I made recently was a simplified version of the one I posted years back. This one uses just 3 ingredients and it's perfect for gatherings and parties. Quick to make and yummy in taste. 

LIQUID FROTHY KULFI

INGREDIENTS

Evaporated Milk: 1/2 cup

Cardamom seeds crushed & powdered: 1/2 Tsp

Half & Half heavy Cream and Sugar: 1 cup and 1/2 cup respectively.

FROTHY KULFI

FROTHY KULFI

MAKING

In a bowl beat the half & half heavy cream and sugar until it reaches a frothy consistency or thicker consistency. 

Take a glass, pour evaporated milk, add crushed powdered Cardamom seeds, mix it well. Top it with the frothy whipped cream. 

That's it, delicious frothy Kulfi is ready. Serve it at room temperature or cold. Believe me, it's pure deliciousness

Simple but delicious. 

TIPS/VARIATIONS

You could use whipped cream, condensed milk, and evaporated milk with crushed cardamom to make it, even more, thicker consistency kulfi.

In a small cup, pour the liquid kulfi, cover the top with an aluminium foil. Insert a popsicle stick in the middle and freeze until it hardens. There you go kulfi in a stick is ready.

SHAHI LASOONI PANEER

 Hi all, it's winter break, and my kids are off, they wanted the day to be special. So I decided to make a dish with their favourite ingredient, Paneer. Now, you can find various versions of this dish, however, I decided to do my own, add my own touch to it. Kids loved it, we all enjoyed it so sharing it with you all. Here it goes, its called

SHAHI LASOONI (Garlic) PANEER

Now I gave it this title because the ingredients I used were such that, it had the touch of luxury in it. Shahi means royal and as the name suggests, there's a lot of lasoon (garlic) used in this.

INGREDIENTS

For Curry Paste

Garlic: About 5-8 pods

Ginger: 1 Tbsp chopped

Coriander seeds: 1/2 Tsp

Cardamom seeds: 2-3

Cinnamon stick: 1 small stick

Red chillies: 2 medium

Jeera: 1 Tsp

Turmeric powder: 1/4th tsp

Red Chilli powder: 1/2 Tsp

Jeera-Dhania powder: 1 Tsp

Onion: 1 medium 

Tomatoes: 1 big or 2 medium chopped

Cashew Nuts: 10-12 

Raisins: about 8-10

Turmeric powder: 1/4th Tsp

Red Chilli powder: 1/2 Tsp

Salt as required

Oil & ghee: 1 Tbsp

FOR GRAVY

Paneer: 1-2 cups cubed pieces

Onion: 1 medium finely chopped

Green Chilli: 1 thinly sliced or slit

Garlic: 1-2 pods thinly sliced

Ginger: 1 Thinly sliced

Salt as required

Curry paste (mentioned above)

Yoghurt: 1 cup

Cream: 1-2 Tbsp

Garam Masala: 1-2 Tsp

Kasuri Methi: 1 Tsp crushed

Oil & Ghee (1 Tbsp)

FOR TADKA 

Ghee: 1 Tsp

Garlic thinly sliced: 1-2 pods

Red chilli powder: 1/4th Tsp

                                        

Shahi Lasooni Paneer

MAKING

Although you may think, its such a long list of ingredients and tedious. Believe me, it wasn't. Once you had all the ingredients ready, it was simple. Take a pan, add some ghee & oil ( 1 Tbsp), add in the Jeera, once aromatic, add in the cardamom seeds, cinnamon stick, ginger-garlic, onions, tomatoes, red chillies, dhania seeds, Turmeric, red chilli powder, cashew nuts, raisins with enough salt and saute for about 5-8 minutes until the onion raw taste is gone and all the spices are well blended. Switch off the gas, once the mixture is cool, grind it into a nice paste consistency. Curry paste is ready, set it aside.

Now proceed to make the gravy. In the same pan, add some Ghee ( 1 Tbsp), add in some ginger garlic, 1 Green chilli, add in the onions, once golden brown, add in the curry paste that you made. Saute it for a few minutes in low flame, add in the cubed paneer, mix it well and again saute it for a couple of minutes before adding in the yoghurt. Mix it well, add salt and cook in low flame for about 4-5 minutes, add some Garam Masala, Kasuri Methi and fresh cream. Cook for a couple of minutes, switch off the gas.

Finally, take a tadka pan, add ghee, put in some sliced garlic, watch it turn brown, add a little bit of red chilli and pour the tadka onto the gravy.

Garnish it with fresh cream and freshly chopped coriander leaves. 

Delicious, Shahi Lasooni Paneer is ready to eat. Serve it hot with Rotis or Naans or paratha.

TIPS/VARIATIONS

You could add more cream to take off the heat.

The Gravy should be thick and creamy. The cashews and the raisins give a creamy consistency to the curry paste. When grinding, you could add some water but not too much, as we need a thicker paste consistency.

you could remove some ingredients if you want, like dry red chillies, cinnamon or dhania seeds. I added it as I like it spicy and flavorful.

QUICKFIRE RAVA IDLI

Hi all, this recipe is perfect when you want to make something quick when some guests show up or you are too tired to make something. This one comes out really well when you make it right. My relative Santhy gave me this recipe and I have followed it since and make it often now. All credit to her for this one, here it goes

QUICKFIRE RAVA IDLI

INGREDIENTS

Rava (Sooji coarse): 3 1/2 cups

Buttermilk (storebought 2%): 3 1/2 cups

Salt as required

Baking Soda and Baking powder: 1/8th tsp and 1/4 tsp respectively

Oil: 2-3 Tsp for greasing the idli plates and tadka

Jeera: 1-2 Tsp

Red Chilli: 1

Green chili: 1

Coriander and Curry leaves: 1 Tbsp chopped

Hing (Asafoetida): 1/4th Tsp

                                

                                    

Quickfire Rava Idli

MAKING

In a bowl, put in the Rava, salt, baking powder, and baking soda mix well. Add in the buttermilk. Mix the batter thoroughly and set it aside for at least 20-30 minutes. 

After 20-30 minutes, add in the chopped coriander-curry leaves. Now for tadka, in a tadka pan, add 1 Tsp oil, add some jeera, red chili, green chilies, Hing. Once the jeera turns aromatic, add the tadka to the batter. 

Finally, grease the idli plates with oil. Take a ladle, pour the batter into the idli plate and place it inside the pressure-cooker, and steam for about 6-8 minutes. Remove from gas, and voila, soft fluffy Rava Idli's are ready to eat. Serve them hot with molagapodi, sambhar, or any chutney.

TIPS/VARIATIONS

The key to getting this Rava Idli soft and fluffy is the buttermilk, it has to be store-bought. I use the Harris teeter 2% or the Aldis low fat one. 

You could add ginger (1Tsp chopped) when doing the tadka, to add to the taste.

INSTANT CILANTRO-CURRY LEAVES THOGAYAL

Hi all, it's been a while but here I am. This recipe comes from my Mother's kitchen. If I have some creative genes, it's only because of her, she is amazingly creative. I was talking to her the other day and she told me about this quick recipe and how delicious it was. I decided to try it and with her permission posting it here so others can try it out and enjoy the same.

Its called 

INSTANT CILANTRO-CURRY LEAVES THOGAYAL

INGREDIENTS

Coriander leaves (Kothamalli) : 1/2 cup

Curry leaves: 1/4th cup

Ginger: 1 medium piece about 2 tbsp if chopped

Green Chilli: 1

Jaggery : 1 tbsp

Coconut: 1 Tbsp

Tamarind: 1 tsp or small penny sized

Salt as required

Mustard seeds: 1 tsp

Red Chilli: 1 medium

Hing a pinch

Oil : 1 Tsp

                                    

Cilantro-Curry leaves Thogayal/Chutney

MAKING

Grind the Ginger, Coriander leaves, curry leaves, tamarind, coconut, jaggery, Green chilli and salt into a thick coarse thogayal consistency. You could add a bit of water to grind.

For tadka, add oil, once heated, add mustard seeds, Hing, Red chilli, once the mustard splutters, add it to the chutney/thogayal.

Simple, easy chutney.thogayal is ready to eat. if you made thogayal ( thicker variety, you could mix it to rice with sesame oil and eat it. If you made the chutney variety, you could serve it as a side to dosa/idli and even as a side to Molagutal

TIPS/VARIATIONS

I made the chutney style, so I added more coconut (1 cup) than mentioned above and more water, however if you want to make the thogayal style, then follow the above measurements. 

Tadka is optional, you could make it without the tadka too.

Instant Milk Peda

Hi all, So for the festive season of Diwali, decided to make Peda which is a very popular Indian sweet, made with Milk solids (Mawa). However, did not want to spend too much time on it so browsed and came across this recipe. It was easy with very less ingredients however was not easy to make as it required a lot of effort to get the right consistency and texture. But overall, the dish came out very well so wanted to share my experience on it, here it goes

INSTANT MILK PEDA

INGREDIENTS

Condensed Milk: 1 tin or 1 cup

Milk Solids ( Mawa): 1 and a 1/2 cup

Cardamom powder: 1 TSP powdered

NUTS for Garnish

Saffron for color (Optional)

Ghee or Clarified Butter: 1 Tbsp

Milk: 1 Tbsp

                                          

Instant Milk Peda

MAKING

Take a deep bottomed pan and keep the gas in low, add 2 Tsp Ghee, then add in the condensed milk. Also, add the Milk solids, mix it thoroughly, and keep stirring. You will notice the condensed milk becoming thinner and the milk solids melting into it making it a semi-liquid mixture. 

Keep stirring, you will start noticing that the semi-liquid mixture is slowly turning thicker leaving the sides of the pan. At this time, add some more ghee and 1 Tbsp milk with the cardamom powder. Mix it well and again stir until it thickens.

If you are using saffron strands, first dissolve it in the milk and then add the saffron-colored milk to the peda mixture above.

You will see the mixture, almost like a soft dough consistency leaving the sides and not attached to the bottom either. Switch off the gas, allow it to cool. Make flat cylindrical balls placing them in your palm and your fingers. Insert a nut in the center as a garnish.

The peda consistency has to appear hard but soft on touch. Most importantly it should melt in your mouth.

Delicious peda is ready, serve it at room temperature.

TIPS/VARIATIONS

You could add other flavors to it if needed.

The most tedious part for me was stirring to get the right consistency. So having a heavy spatula helped a lot.

I used a fork to make designs on the peda and it came out really well.

I did not have saffron strands hence had to do without it. The color was a beautiful shade of cream. 

I added pumpkin seed as a garnish to get a contrast in color.

Green Tomato Pitla

Hi All, it has been a while but here I am with another recipe. So, this time I had a bumper harvest of tomatoes and lots of it green and I had no idea what to do with them. Of curse, some of them turned red after a while but I just had too many and couldn't wait for so long. So my mother-in-law suggested to me about this one and shared the recipe, it's a south Indian gravy-like Sambhar called Pitla. Traditionally its made with Bitter Gourd (Parikkai/Pavakkai) but here it's using green tomatoes.

INGREDIENTS

Green Tomatoes: 5-6 medium chopped into cubes

Tamarind juice: 1 cup

Toor Dal: 1 cup cooked in the pressure cooker

Pitla powder: Red Chilli (2), Urad dal (2 Tsp), Black Pepper (2 Tsp)

Curry leaves: 6-7

Salt as required

Oil for Tadka

Turmeric powder: 1/4th Tsp

Mustard seeds: 1/2 Tsp

Green Tomatoes

                               

Green Tomato Pitla

MAKING

Pressure cook the toor dal and keep aside. In a bowl, boil 1 cup Tamarind juice and chopped Green tomatoes with required salt and turmeric powder.

Fry the pitla curry ingredients until light brown, you could double the quantity of each ingredient if you want to add more spice. You can dry fry it or fry it in 1/4th Tsp oil.

Allow it to cool and grind it into a nice smooth powder. 

Add it to the boiling green tomatoes and cook again for a few minutes. Finally, add the cooked Toor dal and mix it well. Boil for a couple of minutes. Switch off the gas.

For Tadka, in a pan, pour 1 Tsp oil, in it add mustard seeds and once it splutters, add it to the pitla and garnish with fresh curry leaves.

Delicious, Green tomato Pitla is ready to eat. Serve it with cooked rice and a veggie side. 

TIPS/VARIATIONS

As I said, it's traditionally made with Bitter-Gourd, but the Pitla curry powder is the same. You could make a lot of Pitla powder and store it in an airtight container. Do not over boil or overcook the tomatoes as doing so would make it mushy.

Crispy Bitter-Gourd Fry

Hi all, it has been a while, I have been busy with work, with the school becoming online, and my kids using all the computers at home, I hardly get my hands on mine. Anyway, pretty sure many of us have a strong dislike towards Bitter Gourd, although very healthy, its bitter taste puts us off. Now, when we were kids, my mom used to make a simple recipe that made us not only eat bitter gourd but enjoy it too. I make this for my kids now and they have the same reaction as mine. So, here it goes

CRISPY BITTER-GOURD FRY

INGREDIENTS

Bitter-Gourd (Karela) : 3 Medium

Mustard Seeds: 1/2 Tsp

Turmeric Powder: A pinch

Fenugreek Seeds: 1/4th Tsp

Red Chilli's: 2 Medium

Oil: 1 Tbsp

Salt as required

Bitter Gourd Fry

MAKING

Wash and cut the bitter gourd lengthwise into half. Remove the seeds from within, now cut it into small tiny cubes.

Take a Kadai, pour oil in it. Now, add turmeric powder, mustard seeds, red chilies, and fenugreek seeds. Once the mustard seeds splutter, add in the chopped bitter-gourd with the required salt. Keep sauteeing until the bitter-gourd turns dark brown and crispy. That's it, crispy bitter-gourd fry is ready. It's used as a side dish to sambhar or Rasam or curd rice etc.

TIPS/VARIATIONS

It is perfectly fine, even it gets to an almost burnt color, as long as the taste isn't affected, it's fine. Actually the more darker the color, the better taste. 

Paneer Bro-Cauli ki Sabji

Hi all, so I had some leftover Cauliflower and Broccoli and it wasn't enough that I could make a sabji on with it alone. So I had to come up with something which will be special as it was my Husband's birthday. I had some paneer so decided to make something that combines these 3. I was very pleased with the end result as the entire family loved it. So here it is

PANEER BRO-CAULI KI SABJI

INGREDIENTS

Paneer: 1 packet Cubed

Cauliflower Florets: 1 Cup 

Broccoli Florets: 1 Cup

Potato: 1 medium chopped into cubes

Ginger-Garlic: About 2 Tbsp

Onion: 1 small

Tomato: 1 medium

Jeera: 1 Tsp

Coriander Seeds: 1 Tsp

Red Chilli: 1 long

Turmeric Powder: 1/2 Tsp

Red Chilli Powder: 1 Tsp

Dhania-jeera powder: 1-2 Tsp

Kasoori Methi: 1 Tsp

Milk: 1/4th Cup

Salt as required

Oil and Butter for sauteing

Fresh Cilantro chopped for garnish

Paneer Bro-Cauli ki Sabji

MAKING

Wash the vegetables with water. set it aside

The first step is to saute Cauliflower florets, Broccoli florets and Cubed potatoes in 2 Tsp oil. Saute until with a sprinkle of salt until they turn brown and appear a bit charred at its ends. Set it aside.

Take a Kadai, and shallow fry the Paneer until it turns golden brown. Set it aside.

Now grind the Onions, Ginger-Garlic, Tomato, Cumin seeds, Coriander seeds, 1 Red Chilli with little water into a fine paste and set aside.

Take a pan, add butter and oil in equal proportions. once hot, add some 1/2 Tsp jeera, now pour in the ground paste and saute it for a few minutes until the raw smell of the onions goes away. Add turmeric powder, Red chilli powder, Dhania-Jeera powder and saute it again for 3-4 minutes until well mixed. Allow the gravy to cook for a few minutes in low flame until it thickens, add in the required salt, milk and Kasoori Methi to it. 

Add in the sauteed vegetables and Paneer. Mix it well with the gravy. Add salt as required and mix the vegetables well with the gravy.

Delicious Paneer Bro-Cauli sabji is ready. Serve it hot with Rotis. The sabji is not a gravy, it's mostly semi-dry. The crispy texture of the paneer and the bite of the vegetables mixed with the gravy gives a good texture and taste.

Garnish it with freshly chopped Cilantro and if needed a dollop of butter or ghee.

Rajma Masala ( Kidney Beans Masala)

Hi all, So I had a can of Kidney beans and so decided to make this. I am sharing the recipe because my kids enjoyed the dish so much and in fact announced that it was one of my best. Now, this dish is not something new and creative, just an old fashioned traditional Rajma Masala. Both the texture and balance of flavors was just perfect. So sharing this recipe with all of you.

RAJMA MASALA (Kidney Beans Masala)

INGREDIENTS

Rajma ( Kidney Beans): 1 can

Onion: 1 small finely chopped

Tomatoes: 2 medium chopped into small cubes

Ginger: 2 Tsp chopped

Garlic: 2 Tsp chopped

Turmeric Powder: 1/2 Tsp

Red Chilli Powder: 1 Tsp

Jeera: 1 Tsp

Jeera-Dhania Powder: 2 Tsp

Kasoori methi leaves: 1 Tsp Crushed

Milk: 1/2 cup

Cilantro: 2 Tbsp chopped

Green Chilli: 1 slit

Water 

Salt as required

Oil & Butter: 2 Tbsp

MAKING

Since I had a can of Kidney Beans, I did not need to pressure cook them. Otherwise, you would need to soak them first then pressure cook them until soft. 

Now in a pan, add 1 Tbsp butter and 1 Tsp Oil, once hot, add Jeera, slit green chili, now add in the chopped ginger-garlic, saute it for a few seconds before adding in the chopped onions. Once the onions become translucent and change color, add in the chopped tomatoes. Saute it again for a few minutes until the tomatoes are well mixed in with the onions, now start adding the spices ( Turmeric, Red Chilli powder, Jeera-Dhania Powder). Saute it for a couple of minutes before adding in the can of cooked Rajma (Kidney Beans). 

Add a cup of water to the Rajma mix, Salt. Close the lid and cook for 4-5 minutes in low flame, until the gravy thickens and the salt and Rajma are fully blended in with all the spices. 

Finally, add in the Kasoori Methi and half a cup of milk. Cook till it boils one time. Garnish it with freshly chopped cilantro and serve hot with Rice or Rotis

Rajma Masala (Kidney Beans Masala)

.

TIPS/VARIATIONS

I added milk but you could replace it with cashew paste. The purpose is to balance the spices and so both work well. You could also add 1 tsp Garam Masala, I did not add it as I thought it would be too much. 

Cream Cheese Puffs

Hi all, sometimes when you need to make something quick and easy, it helps when you have some store-bought ingredients ready to go. I had some pastry sheets and some delicious cream cheese and I used them both to come up with...

CREAM CHEESE PUFFS

INGREDIENTS

Pastry Sheets: 1 Packet

Cream Cheese of your choice: 1 box

Butter: 1 tbsp melted

CREAM CHEESE PUFFS

MAKING

Preheat the oven to 350 degrees. Thaw the pastry sheets, expand them using a rolling pin to utilize it to the maximum. Cut it into rectangles. place a Tbsp of cream cheese in the top half of the rectangle. Use your fingers to use melted butter as a glue to the edges of the rectangle pastry sheet. Fold the rectangle fro the top side up, close it by pressing on the edges with the melted butter and place it on a baking tray. Once the whole set is complete, place the baking tray into the oven and bake for about 12-15 minutes. You can flip it midway to help bake evenly. Switch off the oven when puffs turn golden brown, allow it to cool.

That's it, delicious quick and easy cream cheese puffs are ready to be served as an evening snack.

TIPS/VARIATIONS

I used the pepperidge farm brand, pastry sheets. I also used plain cream cheese for my daughter and Jalapeno Cream Cheese for the rest of us. I have to say, Jalapeno cream cheese puffs were the best, the kids enjoyed it, the crunchy texture of the puff along with the creamy cheese, just makes the perfect combination. 

Mathan Pachadi ( Pumpkin Sauce)

Hi all, I wanted to make this recipe and my mom who is in India, told me all the ingredients and making over the phone. However, recently when I wanted to make it again, I forgot the process. Hence, came up with my own version and process of it. Pachadi is usually a side for Molagootal or curd rice etc. It can be yogurt-based or jaggery based with coconut and spices. So, here comes pumpkin pachadi, taught by mom but using my own process.

INGREDIENTS

Pumpkin pieces: 1 cup chopped into small squares

water: About 1-2 cup until chopped pumpkin is submerged

Tamarind quarter-sized soaked in water, remove pulp: About 2 Tbsp

Salt: 1 Tsp

FOR GRINDING

Jaggery: 1-2 Tbsp

Coconut: 1 Tbsp

Mustard seeds: 1/2 + 1/2 Tsp

Red Chilli: 1 medium

All-purpose flour: 1-2 Tsp

water

FOR TADKA

Mustard seeds

Vendhayam (fenugreek seeds): 1/4th Tsp

Mathan Pachadi ( Pumpkin Pachadi)

MAKING

Take a shallow pan, add the chopped pumpkin in enough water ( about 1 cup) with a pinch of turmeric and salt. Allow it to cook until the pumpkin is soft. Now add in about 2 Tbsp of tamarind water. Cook for another 2 minutes in low flame.

Now grind the coconut, red chilli, mustard seeds, Jaggery with all-purpose flour. Grind it well with a little bit of water. Add it to the cooked pumpkin, allow it to simmer. Switch off the gas.

For Tadka, heat 1 tsp of oil, add 1/4th Tsp mustard seeds and some fenugreek seeds. Once the mustard splitters, add it to the pachadi. That's it, delicious pumpkin pachadi is ready to serve.

TIPS/VARIATIONS

Garnish it with fresh curry leaves. you could add the jaggery separately, but I ground everything together. All-purpose flour is optional. It's only used for thickening. Once you add the all-purpose flour, make sure you switch off the gas after 1 boil.

Eggless Pudding Cake with Sugar Syrup

Hi all, this recipe is again from my son's kitchen. He made it looking at a recipe from a book and I was amazed at how perfectly it came out. I have always made cakes with eggs as I personally believe, cakes come out great with eggs in it but I was proved wrong with this cake and I am very happy about it. This cake that my son made was the best and makes me so proud as a mother.

INGREDIENTS

PUDDING CAKE

All-Purpose Flour: 1 cup

Butter: 2 Tbsp Melted

Brown Sugar: 1/2 cup

Baking Powder: 1 Tsp

Salt: 1/2 Tsp

Milk: 1/2 cup

Chopped Nuts

SAUCE

Brown Sugar: 1 cup

All-purpose Flour: 1 Tbsp

Butter: 2 Tbsp Melted

Salt: 1/4th Tsp

2 Cups boiling water

EGGLESS PUDDING CAKE

MAKING

First, mix all the sauce ingredients in a bowl and set aside. You will end up with a sugar sauce liquid.

Now for the cake, in a large bowl, beat butter and sugar until well blended. it will be wet and coarse, it should have a liquid consistency. Next, add the flour, baking powder, salt to the butter mixture adding enough milk to get the required batter consistency. and mix it well. Pour it into a baking dish, add the chopped nuts on top and bake at 350 degrees F, for 40-45 minutes or until a knife inserted comes out clean.

Delicious pudding cake is ready to eat. Slice it up and add the brown sugar sauce on top until the cake absorbs all the sauce. It adds a delicious flavor to it.

TIPS/VARIATIONS

I was amazed by the flavor of this cake, the brown sugar and butter give it such a delightful taste. I added chopped nuts like pecans, almonds, pumpkin seeds, and used it as a garnish on top of the batter before placing it in the oven.

The best part for me was that it did not use any egg or yeast.

You could prepare a bigger batch by doubling the measurement of ingredients.

You could also add bananas and make it a banana cake (which I did)  or you could add orange zest to it and make it orange flavored. Basically, this cake could be used as a blank canvas and you could make it your own.

CHOW MEIN

Hi All, back again this time with a dish that my son made for us. He has taken quite an interest in cooking and every Friday he comes up with a special dinner. He made this looking at a book, it was so tasty that I had to share it in my blog. I got the exclusive right for it. Of course, he made the modifications based on what we have available at home. But this came out so well. Sharing it with all of you.

CHOW MEIN

Chow Main is where the noodles are cooked separately then added to the stir-fried vegetables and sauce.

INGREDIENTS

1 packet of Egg Noodles

Canola oil: 4 Tbsp

Red Onion: 1 thinly sliced

Carrots: 2 cut into thin sticks

Snow Peas: 1 and a 1/2 cup

Spinach: 1 cup chopped into halves

Bean sprouts: 1 and a 1/2 cup

SOY SAUCE MIXTURE

2 Tbsp Soya Sauce

1 Tsp Salt

1 Tsp Sugar

1 Tsp Corn Starch

1 Tsp Sesame oil

Chow Mein

MAKING

First, cook the egg noodles as per packet instructions, drain the water, sprinkle with olive oil, and then set aside.

Mix the soya sauce, salt, sugar, corn starch and sesame oil in a bowl and set aside. This will be added to the noodles at the end.

Now, heat 3 tbsp of oil in a big skillet or a wok. Add the onions and carrots, saute it for a minute or two, then add the snow peas and stir fry for another minute. Then add in the egg noodles along with the spinach and the bean sprouts and mix it thoroughly. 

Finally, add the soya sauce mixture and toss it until everything is blended well.

TIPS/VARIATIONS

You could add chili sauce to the noodles for spice. I garnished the noodles with siracha sauce and it worked well for me.

I had never had snow peas or bean sprouts but I must admit, it added a beautiful touch and texture to the dish. The crunch of the bean sprouts and the texture of the snow peas were great. The egg noodles looked more like fettuccini pasta.

ROASTED CAULIFLOWER TACOS

Hi all, This recipe comes straight from my son's kitchen. He has taken up a keen interest in cooking during this lockdown. He had been planning to make this all week and finally it was executed. The combination of different textures, flavors, and spices worked out beautifully. It tasted so well and was delicious.

ROASTED CAULIFLOWER TACOS

ROASTED CAULIFLOWER TACOS

INGREDIENTS

TACOS SHELLS ( Soft) OR ROTI's: 10-12

ROASTED CAULIFLOWER 

Cauliflower Florets: 2 Cups
Cumin-Coriander Powder: 1 Tsp
Oil: 1-2 Tsp
Chilli Powder: 1/2 Tsp
Sea Salt: As required

MAKING

Pre-heat the oven to 350'F. Mix all the above with oil and spread it in a baking tray. Place it in the oven and bake for about 20-30 minutes or until crispy brown

SAUCE

Tomato: 1/2 a tomato chopped (3 Tbsp)
Almonds: 3-4
Garlic: 3 and 1 more for add on so total 4
Maple Syrup: 1-2 Tsp
Olive Oil: 1Tsp
Dry Red Chilli: 1-2
Sea Salt:1/2 Tsp
Cumin-Coriander powder: 1/2 Tsp
Lemon Juice: Juice squeezed from 1/2 a lemon

MAKING

Roast the Almonds and Garlic without peeling the outer cover until light brown. Peel off the garlic cover. Take a bowl, add the roasted Almonds-Garlic, and all the above ingredients into it. Grind into a sauce with salt and a bit of water (1/2 Tsp)

ADD-ONS for the TACOS

Caramelized Onions: 1 small onion chopped and sauteed in 1 Tsp Butter with some salt until it is caramelized

2-3 small Red Potatoes dipped in All-purpose, salt and chilli flakes batter and shallow fried until golden brown

Chopped Cilantro and Chopped Green Pepper: 1 Tbsp each


Delicious Roasted Cauliflower Tacos are ready to serve. Eat it with a combination of all the above or make your own combo.

CREAMY FETTUCCINE ALFREDO

Hi all, I have always loved eating this dish from a local family restaurant. So this time decided to make it at home, really came out well. If you really want to make restaurant-style Italian entree at home, this would be the perfect dish I feel. The texture and the taste was just right. The family loved it. so here it is, presenting one of my favorite dishes, 

FETTUCCINE ALFREDO

Fettuccine: 1 packet

WHITE SAUCE

Onion: 1 Chopped

Garlic: 2-3 pods chopped
Habanero pepper: 1 Tbsp chopped after removing the seeds
Green pepper: 1 Tbsp Chopped
salt as required

All-purpose flour: 2 Tbsp

Butter: 2 tbsp
Milk: 1 cup

Mozzarella Cheese shredded: 2-3 Tbsp

Fettuccine Alfredo

MAKING

Fettuccine is a type of noodle, it's long and flat. The first step would be to boil water, with some salt, and cook the fettuccine as per packet instructions. Now, what I do is drain the water and sprinkle some olive oil on it to keep it separated and moist, I also cover it up with a paper towel or bowl to keep it from drying. 

Take a pan, add some butter in it, wait till it melts, add the chopped onions and garlic, saute it until it becomes translucent. Now add the chopped, habanero, and green pepper. Saute it again for 2-3 minutes with a little bit of salt. switch off the gas, set aside to cool. Grind it into a nice paste and keep aside.

The final step is to make the white sauce. Take the same pan, add some butter in it. Once it melts add the all-purpose flour ( 1-2 Tbsp), mix it well with a fork. Now add the milk, once it starts simmering, add salt, the onion-pepper mix that we ground into a paste, and finally some fresh mozzarella cheese. Keep Sauteing all the while, especially when adding the onion-pepper mix and the cheese. You will see the sauce thickening and ready.

Toss the fettuccine in the sauce, mix it thoroughly, Add fresh parsley and ground pepper for garnish and serve it hot. Delicious creamy Fettuccine Alfredo is ready to eat.

TIPS/VARIATIONS

You will only get a mild taste of the onion-pepper mix in the final outcome. if you want a stronger flavor or presence, you could just add on to the quantity when making the paste. Using Habanero was perfect, it gave the much-needed flavor, you could also use Serrano chili instead. Both these peppers have a distinct flavor and aroma to it which adds to the dish.

KEERAI MOLAGOOTAL (Spinach Dal)

Hi All,

This recipe is my favorite as I just love it. I always thought my mother's Keerai Molagootal is the best I have ever eaten and I still stick to it. I have learned this from her and am glad that my kids love it too. It's a traditional recipe from the state of Kerala. So here it goes...

KEERAI MOLAGOOTAL

INGREDIENTS

SPINACH : 3 cups Chopped
TOOR DAL: 1 cup boiled in the cooker
COCONUT: 1/4th cup shredded
RED CHILLIS: 2
JEERA: !-2 Tsp
URAD DAL: 1 TBSP
COCONUT OIL FOR SEASONING
SALT AS REQUIRED
MUSTARD SEEDS: 1 TSP
TURMERIC POWDER: A pinch or two

                         

Keerai Molagootal ( Spinach Dal)

MAKING

Boil the Spinach/ Keerai with required salt and Turmeric powder and little bit of water. Meanwhile, keep the Toor dal in the cooker and allow 3 whistles or until the dal is fully cooked. Dry roast 2 Tsp of Urad Dal until it turns golden brown and keep aside to cool. Grind the coconut, Red Chilis, Jeera, and the roasted Urad Dal and grind them into a nice paste in a blender. Now all you have to do is add the cooked Toor dal and the coconut paste to the boiled spinach and boil it for another 5 minutes. For seasoning, in a pan, add mustard seeds, 1 tsp Urad dal in 1-2 Tsp of coconut oil. Once the mustard seeds start spluttering, add it to the Molagootal and that's it, delicious Keerai Molagootal is ready. Serve it with cooked rice and for the side, any pickle / thogayal / pachadi would work

Spaghetti with Red Bell Pepper Sauce

Hi all, this one comes from my son's kitchen, he has taken up this sudden interest in cooking and every Friday, he comes up with a dinner menu. I was initially skeptical about it but you know sometimes you end up hitting the jackpot. This one that he came up with after looking at recipes online, was delicious and very tasty.

Spaghetti with Red Bell Pepper Sauce

INGREDIENTS

Spaghetti: 3/4th packet

Onions: 1 medium finely chopped

Garlic: 2 pods chopped

Red Bell Pepper: 1 big charred @500 degrees for 25 minutes

Corn starch: 2 Tbsp

Chilli Flakes: 1 Tsp

Milk: 1 cup ( full fat)

Sea Salt: As required

Fresh Parsley for garnish

Olive Oil

MAKING

First step is to boil water with salt,add in the spaghetti and cook as per the box instructions. Drain the water, drizzle some olive oil to keep it al-dente and cover the spaghetti with a damp cloth or paper towel. This will prevent the spaghetti from becoming dry. Set it aside.

Preheat the oven to 500 degreed F , place the red bell pepper in a baking tray and bake for about 25 minutes until its charred. Peel the skin off , remove the seeds and set aside.

Saute the onions and garlic until golden brown.

Now blend the charred red bell pepper, sauted onions and garlic with chilli flakes, sea salt, corn starch and milk. You will get a nice sauce consistency (not too thick or too liquid).

Toss up the spaghetti in this sauce until its all well mixed and blended.

Garnish it with some fresh parsley.

Delicious Spaghetti with Red Bell pepper sauce is ready. Believe me, it was great, the charred red bell pepper flavor was so aromatic and flavorful, even though there were not many spices, it was just enough to make it tasty.

CRISPY ASPARAGUS BITES

Hi all, I had some leftover Asparagus, hence decided to make something crispy on a rainy day. I usually don't cook with Asparagus as I am not familiar with it much. This recipe was simple and easy to make. The end result was crispy, crunchy, and light. It was a big hit with the family. Here it goes

CRISPY ASPARAGUS BITES

INGREDIENTS

CHOPPED ASPARAGUS: 1 cup ( 1 Asparagus cut into 3 pieces of the same length)

All-Purpose Flour: 1/4th Cup
Corn Starch: 2 Tbsp
Rice Flour: 2 Tbsp
Turmeric Powder: 1/4 Tsp
Red Chilli Powder: 1/2 Tsp
Jeera-Dhania Powder: 1/2 Tsp
Garam Masala: 1/4th Tsp
Ajwain seeds: 1/2 Tsp
Salt as required
Oil for frying and Sauteing
Water for batter

CRISPY ASPARAGUS BITES

MAKING

Cut the Asparagus into equal length. For example, One stick of Asparagus cut into 3 pieces of equal length. In a pan, pour a tsp of oil and saute the chopped Asparagus with a little sprinkle of salt until it turns a little brown or for about 3-4 minutes. Set aside.

Now to make the batter, take a bowl, add in the flour, Corn starch, Rice Flour, Turmeric, Red Chilli powder, Jeera-Dhania powder, Garam Masala, salt, Ajwain seeds. Mix it with a little bit of water until you get a batter-like consistency.

Heat oil in a pan for frying. Once the oil is hot, dip the sauteed Asparagus into the batter and fry until golden brown and crispy. Garnish it with chopped coriander leaves and serve it hot with Chilli-Garlic Tomato sauce.

Delicious crispy Asparagus Bites are ready to eat. Crunchy, Crispy and simply delicious.

TIPS/VARIATION

The Ajwain seeds gave a distinctive aroma and flavour to the batter. 

Sauteing the Asparagus made it a little soft which otherwise would have had a hard texture. 

it did not drink a lot of oil and most of all it was very light and crunchy.

GREEN MOONG USAL

Hi All, it has been a time of learning, exploring my creative side. This recipe was mentioned to me by my Mumbai based Sis-in-law, I decided to make my own version of it using the ingredients I had. Usal is traditionally a Maharashtrian dish made with lentils, sprouted beans, Matki dal ( Moth beans), etc.  It came out very well and was a hit with my family.

GREEN MOONG USAL

GREEN MOONG DAL: 2 cups boiled
ONION: 1 big chopped (3/4th for gravy and 1/4th for the rest)
TOMATO: 1 medium-sized, chopped

SPICES FOR GRAVY

Desiccated Coconut: 1/2 Cup
Ginger- Garlic: 1 TBSP chopped
Fennel seeds: 1 Tsp
Coriander Seeds: 1 Tsp

OTHER

Coriander leaves ( Dhania): 1/2 cup chopped
Turmeric Powder: 1/8th Tsp
Red Chilli Powder: 1/2 Tsp
Dhania-Jeera Powder: 1 Tsp
Garam Masala: 1 Tsp
Green Chilli: 1 slit
Salt as required
Oil

Green Moong Usal

MAKING

Soak the Moong dal for 3-4 hours. Green Moong cooks fast hence it's not needed to soak it as long as some of the other lentils/beans. Next, pressure cook the moong with 1/2 Tsp of salt for about 2-3 whistles until the moong is well cooked ( soft when pressed). Preserve some of the Moong water to be added to the gravy when needed. Keep the Moong aside.

Now, take a pan, pour a 1-2 Tsp of oil, add in the chopped onions ( 3/4th cup), Ginger-garlic, fennel seeds, coriander seeds, saute it for a minute or two until the onions turn translucent. Add in the desiccated coconut and fry until it turns light brown. Make sure the gas is in low flame. Keep sauteing until the coconut is brown and the raw smell of the coconut is gone.

Grind this into a nice paste and set it aside.

Now take the same pan, pour a tsp of oil, add in the chopped Onions ( 1/4th cup), the slit green chilli, saute it for a minute or two before adding in the chopped tomato. Saute it again until it's well blended and cooked. Add in the gravy and saute it for a few minutes. 

Next, its time for the spices. Add the Turmeric powder, Red chilli powder, Dhania-jeera powder to the above-sauteed mixture and cook for an additional 2-3 minutes. You could add the preserved Green moong water if the mixture is dried up. Finally, add in the boiled green moong to the gravy, put the required salt and Garam Masala ( 1 Tsp). Mix it all up, close the lid of the pan and allow the Usal to cook for about 3-4 minutes in low flame until all this comes together. 

Switch off the gas, garnish it with freshly chopped coriander leaves ( Kothamalli/Dhania). That's it, delicious Usal is ready. Serve it hot with Roti's or Pav.

TIPS

You can make it with other beans or lentils, most use Matki ( the tan colored beans) or any other sprouted lentils/beans.

You could use some of the drained Moong water as and when needed, esp to cook the spices, and if the mixture becomes dry and starts sticking to the pan.

You could squeeze in some lemon on top before serving.

You could use ghee instead of oil for cooking

You could add in other spices like Amchur powder or any other Maharashtrian based spices to the dish.

BREAD PUDDING

Hi all, nothing works better than a dessert when you are down with the weather not helping. This recipe came out well. I saw it in a book but added my own twist to it with the limited ingredients I had. So here it goes

BREAD PUDDING

INGREDIENTS

Bread: about 6-8 slices white or brown cut into triangles
Ghee/ Clarified butter: 1-2 Tbsp

SUGAR SYRUP

Sugar: 3/4 cup or 1 cup if you want more sweetness
Water: 1 and 1/4th cup
Cardamom: 1/2 Tsp crushed

MILK COVERING

Milk: Evaporated or full fat: 1 cup
Mawa ( Milk powder): 1/2 cup

Bread Pudding

MAKING

The whole process is divided into 3 parts. First, cut the bread slices into triangles and shallow fry them with enough ghee that layers the whole pan and the bread turns light golden brown

Next, bring sugar and water to a boil until the sugar syrup reduces to a sticky consistency, add crushed cardamom to it towards the end.

The final part requires you to boil milk and Mawa(milk powder) until it reduces and thickens(not too liquid)

Now place the fried bread slices into a shallow deep pan, pour the sugar syrup over it. Finally, pour in the milk mixture. The bread will absorb the syrup and milk mixture.

Garnish it with chopped nuts or serve it as it chilled or at room temperature. It was delicious and simple to make.