Leftover Veggie Stir Fry Pasta

Hi all, its the holidays and its a good time to spend time, exploring your creativity and creating new things. So, I was having some leftover fettuccine and angel hair pasta which I couldn't use individually as there wasn't enough quantity. Also had some left over veggies so what better than to put this all together and make one dish. It was delicious. spicy, tangy , had a bite to it and just good to eat. So, here it is

LEFT-OVER VEGGIE STIR FRY PASTA

Ingredients

Fettuccine Pasta : About 1/4th packet

Angel Hair Pasta: 1/4th Packet

Sesame oil/Gingelly oil: 2 Tbsp

Ginger-Garlic: 1 Tsp each chopped lengthwise

Red Chilli Flakes: 1 Tsp

Soy Sauce: 2 Tbsp

Sriracha Sauce: 1 Tbsp

Onion: 1/4th cup long sliced

Tomato: 1/4th cup long sliced after taking the seeds and liquid out

Fresh Veggies: Green Pepper, Cabbage

Salt as required

Cheese as required

Left-over Veggie Stir Fry Pasta

MAKING

First , in a pan with boiling water and salt, cook the pasta as per box instructions. I cooked Fettuccine first as it needs more time to cook. Then added the Angel hair.

Drain the pasta, and add olive oil to it to keep it separated

Now in another frying pan, add 2 Tbsp Sesame/Gingelly oil. Once heated, add in the chopped ginger-garlic. chopped onions.Saute for a few seconds before adding in the Soy sauce, the Sriracha sauce. Saute it for a few seconds then add in the chopped green peppers and the tomatoes and red chilli flakes.

Cook for a couple of minutes before adding in the cooked pasta.

Mix it thoroughly so the pasta is well mixed with the sauce and veggies. Finally add the chopped cabbage and salt as required.Cook for an additional minute and that's it, take it off the stove and delicious stir fry veggie pasta is ready.

Serve it with some sriracha sauce or a dash of shredded cheese sprinkled on 

TIPS/VARIATIONS

Make sure you chop all the veggies and ginger-garlic in a julienne cut ( lengthwise thinly sliced)

I did not have carrots but you could add it as well

I added the cabbage right at the end before serving as then it wouldn't become soggy and still have that crunchy bite.

Since you add soy sauce, make sure to adjust salt quantity accordingly

I used the Gingelly Oil 

I also sprinkled some shredded Mexican 5 cheese on top of my stir fry and believe me, it was delicious

PECAN PRALINES ( HOLIDAY SPECIAL)

Hi all, its the holiday season and this recipe that I tried today depicts holiday for me. I came across this dish when my colleague bought it to work. It was delicious and addictive. I tried my best to get it from the local stores but never did. So, once the holidays started, with kids at home decided to try to make it. Looked online and decided to make it. So sharing the recipe with all of you. Its called

PECAN PRALINES

Pralines are basically a french term for a confection of nuts and sugar. Its very popular in some southern states especially Texas, Georgia etc.

INGREDIENTS

Pecan Halves: 2 cups toasted in the oven for about 8 minutes at 350'F

Granulated white Sugar: 1- 1/2 cup

Brown Sugar: 1-1/2 cup

Salt: 1/4th Tsp

Unsalted Butter: 6 Tbsp

Half n half: 1 cup or Evaporated Milk 1 cup

Vanilla Extract: 1 Tsp

Pecan Pralines

MAKING

First, toast the pecan halves,in a baking tray lined with baking sheet for about 6-8 minutes at 350'F

Next in a heavy bottom medium pan, add in the Butter, Sugar both white and brown, half n half cream, and salt. Mix it up and stir with a wooden spatula until the mix gets to a boil and reached 235-240 degrees in a candy thermometer. 

if you don't have a candy thermometer, once the liquid gets to a boil, after about 5-6 minutes of constant stirring. drop a bit of the liquid into a bowl of cold water. it should round up to become a soft ball when the sugar -butter liquid touches the cold water....that's when you know to take it off the stove.

Switch off the gas, take the pan off the stove and allow the sugar liquid to cool for about 5 minutes. 

Now add in the toasted pecans and vanilla extract and stir it continuously until the glossiness of the liquid is gone and the entire mixture begins to tighten up.

Take a lined up baking tray and drop the mixture into the tray. Make sure the mixture is not runny but standing on its own. drop all the mix using an ice cream scoop and allow it to cool. 

Delicious Pecan Pralines are ready to eat. Eat it warm at room temperature or cool it and store it in an air tight container.

Its addictive and you wont stop with one.

TIPS/VARIATIONS

You could chop the pecan halves into smaller pieces if you want to. I just halved them.

You could skip toasting the pecans. I preferred to toast it.

You could reduce the sugar quantity if you do not like too sweet

You could also maybe do 2 cup brown sugar and 1 cup white sugar

You could add semi sweet chocolate about 2 Tbsp in the mix when adding the pecans to make chocolate pralines.

You could avoid vanilla extract or reduce the quantity to 1/2 Tsp.

You could use evaporated milk to get added taste.

CREAM CHEESE VEGGIE COLD SANDWICH

Hi all, this recipe was given to me by my dear Sis-in-law who is an amazing cook herself. We were all planning to go on a hike and she made this in just a few minutes. It was delicious . Sharing the recipe with you

CREAM CHEESE VEGGIE COLD SANDWICH

INGREDIENTS

Plain Cream Cheese: 1/2 Cup

Bell Peppers: 1/4th cup in total finely chopped(All 4 colors finely chopped)

Red Chilli Flakes: 1/2 Tsp

Oregano: 1/4th Tsp

Italian Seasoning: 1/4th Tsp

Rosemary: 1/4th Tsp

Herbs De Provence ( optional): 1/4th Tsp

Crushed Pepper: 1/4th Tsp

Salt as required

Bread Slice: 4

Cream Cheese Veggie Cold Sandwich

MAKING

In a Bowl, add the finely chopped Bell peppers, cream cheese. Give it a mix. Now add in the all the herbs and spices mentioned above. Give it a nice mix until the whole spread is well blended.

Take a bread slice, spread the cream cheese mix. Place the other slice of the bread to cover it up. Cut it into a triangle and that's it, delicious Cream Cheese Veggie Cold Sandwich is ready to eat.

TIPS/VARIATIONS

Use Cucumber to get a nice texture and a bite to the cream cheese spread.

Herbs De Provence is optional. You can do without it.

Paneer in White Sauce Gravy

Hi All, due to constraints in ingredients, had to come up with something with no tomatoes or garlic and surprisingly this one came out really well. Even though it did not have the usual "Masala" ingredients to make a typical Paneer Side, this was refreshingly mild and different. My kids absolutely loved it so, here it goes

Paneer in White Sauce Gravy

INGREDIENTS

Paneer: 1 Cup diced into medium cubes

Green Chillies: 2 slit

Onions: 1 medium chopped

Dhania seeds: 1 Tsp

Black Cardamom: 1

Star Anise: 1

Bay leaf: 1 medium

Cinnamon Stick: 1 small

Cashews: 10-15 soaked in 1/2 cup Milk

Milk: 1/2 cup or full fat 1/4th cup

Kasoori Methi: 1 Tsp crushed

Garam Masala: 1 Tsp

Butter and salt as required

Water: 1/4 cup

Black Pepper: Crushed 1/2 Tsp ( if needed)

Paneer in white Sauce Gravy

MAKING

Heat Butter in a kadai or pan. Once heated, add the Dhania seeds, Green chilli's, Star Anise, Cinnamon stick, Bay leaf and Black Cardamom. Once this mix turns aromatic, add in the chopped onions. Keep sauteing, until the onions turn translucent and the raw smell is gone. Switch off the gas, remove the cinnamon stick, bay leaf, star anise, and black cardamom and grind the rest into a fine paste using a blender.

Now heat the same pan/kadai again, add butter. Once heated, add in the onion gravy paste and saute it for a couple of minutes in low flame. 

Meanwhile, grind the cashews in milk such that the cashews has been ground fine with milk and is now a semi-liquid cashew milk. 

Once the onion gravy has been sauteed, add in the paneer cubes, cashew milk and required salt. Allow this to cook for at least 5-10 minutes in low flame with 1/4th cup water. This allows the gravy to cook into a thicker consistency. 

Finally, add 1 tsp of Garam Masala and mix it well. Switch off the gas, add in the crushed Kasoori Methi and Crushed Black Pepper (if needed).

That's t, delicious Paneer in white sauce gravy is ready. Serve it hot with Naan's or Rotis. 

TIPS/VARIATIONS

Adding Black Pepper is optional.

You could make it without onions as well. 

Fresh Cream will make it more tasty and the right consistency

I used 2% milk and it came out well

SHAKKAR PARA( Sugar Diamond Biscuit)

Hi all, it's been a while. It was great to celebrate Diwali after a year of Covid and lockdowns. The feeling of wishing family and friends, to be able to greet neighbors, to be able to spend quality time as a family was priceless. Decided to make some sweets and savories. This one snack came out really well and it was my favorite from the lot. Something easy, tasty, and simple to make. So, here it goes

SHAKKAR PARA ( Diamond-cut Sugar Biscuit)

INGREDIENTS

All-Purpose Flour( Maida): 1 Cup

Sugar: 1/2 Cup

Cardamom powder: 1-2 Pinch

Salt: A pinch

Baking Powder: 1/4th Tsp

Rice Flour: 1-2 Tbsp ( If needed)

Oil for Frying

Water to make the dough

Shakkar Para ( Diamond-Cut Sugar Biscuit)

MAKING

Mix all the above dry ingredients and mix well. Then slowly add water as needed to make a semi-thick dough. The dough consistency should be like the dough to make Rotis. If in case, your dough sticks to your hand, then add the rice flour to the dough. This adds crispiness to the biscuit and also helps in getting the right consistency to the dough.

Now, heat oil in a Kadai. while the oil, is heating, make a ball out of the dough and roll them out using a rolling pin like you do for Rotis. Use a knife to cut diagonal strips lengthwise and also horizontally to get a diamond shape.

Once the oil is heated up, drop in the diamond cut dough and dry them until the biscuits turn golden brown. Take them out and place them in a paper towel to drain out any oil left from frying.

while the biscuits are frying. You can make other diamond cuts ready from the dough.

Delicious, crispy diamond-cut Shakkar Para are ready to eat. 

TIPS/VARIATIONS

You can add more sugar if you need more sweetness to the para

You can also add besan if needed

The dough consistency is very important to get it right

Cardamom powder gives a delightful flavor

Baking powder puffs up the biscuits.

LAUKI MASALA (SORRAKAI/BOTTLE GOURD) MASALA

Hi All, its been a while, life has turned very busy with a lot of new activities. The recipe I am going to share today has an interesting background. I had not used this vegetable much, I received a big piece from my good neighbor and that's when I decided to make something as a side for my Roti's. Lauki is also called Sorrakai in Tamil and Bottle Gourd in English. It releases a lot of water and is similar to white pumpkin with seeds and a thick outer skin. So, here it goes

LAUKI MASALA (Sorrakai Sabji)

INGREDIENTS

Lauki ( Sorrakai/Bottle Gourd): About 2 Cups diced into medium rectangles/squares

Onion: 1 Medium chopped

Tomato: 1 medium chopped into small cubes

Jeera ( Cumin seeds) : 1 Tsp

Green Chilli's: 2-3 slit into half

Ginger/Garlic: 1 Tsp each finely chopped

Turmeric: 1/8th Tsp

Red Chilli Powder: 1 Tsp

Jeera-Dhania Powder: 1 Tsp

Garam Masala: 1 Tsp

Curry leaves: 8-10

Salt and oil as required

Water: 1/2 cup

Lauki Masala

MAKING

In a kadai/pan, add oil ( 1-2 Tsp), once hot, add in the Jeera, Ginger and Garlic, Slit green chilli's and Curry leaves. Saute for a minute or two before adding in the Onions. Saute again for a few minutes until the onions turn translucent or light golden brown. Now add in the chopped tomatoes, after a couple of minutes add in the Turmeric, Red chilli powder, Jeera-Dhania Powder. Saute for a 3-4 minutes in low flame before adding the diced Lauki (Bottle Gourd/Sorrakai). Saute for a few more minutes, add the required salt and Garam Masala. Let it cook for a couple of minutes. Finally add in water and use a lid to close the kadai/pan.

Allow the Lauki to cook until the pieces turn soft and transparent. Do not overcook it to the extent that it gets mushy.

Garnish it with freshly chopped cilantro/coriander leaves.

TIPS/VARIATIONS

The Curry leaves gives a distinct taste. 

I used Thai Chillies which is bigger, less spicy and more flavorful.

I diced the Lauki into bigger pieces as smaller size has the risk of getting mushy when cooked.

This vegetable releases water hence do not add too much water for cooking the same.

KASHMIRI DUM ALOO

Hi all, had some small potatoes left and decided to make use of it. So I searched online and decided to make DUM ALOO. When I read more on it, got to know that Dum means slow-cooked, and it's a dish from the region of Kashmir predominantly a dish made by Kashmiri Hindus using small potatoes. There are 2 ways of doing it, one without onions or garlic, one with them. Will give you both versions recipe.

INGREDIENTS

Small Potatoes: 12-15 peeled

Kashmiri Red Chilli powder: 2 Tsp

Yoghurt: 3-4 Tbsp

Hing/Asafoetida: 1/2 Tsp

Oil as required

Water as required for boiling and 2 Tbsp for mixing

Salt as required

SPICES to be dry roasted and powdered (2 Tsp)

Fennel Seeds: 1 Tsp

Jeera ( Cumin): 1 Tsp

Cinnamon Stick: 1 medium stick

Cloves: 3-4

Black Cardamom: 1 medium

Black Pepper:3-4

WITH ONION and GARLIC 

All of the below must be sauteed and ground into a nice paste using water

INGREDIENTS

Onion: 1 Medium chopped

Tomatoes: 2 medium chopped

Garlic: 2 pods

cashews: 10-12

Dum Aloo

MAKING

Boil water with a little bit of salt. Once it starts boiling add the peeled potatoes and cook until potatoes are semi-soft. Drain the water and keep the potatoes aside. 

In a shallow pan, pour about 1-2 Tbsp oil and shallow roast the semi-boiled potatoes until they form a golden crust outside. Switch off the gas and set them aside.

Now in a small bowl, mix the 2 Tsp Kashmiri Red Chilli powder with 2 Tbsp water and set aside.

Take the same pan with the leftover oil from the shallow frying. Once heated, add 1/2 Tsp Hing. Now add the red chilli powder soaked in water to the pan and saute it in low flame until little bubbles come to form.

If you are making with Onion and Garlic, this is the time to add the Onion-Garlic paste that was sauteed and pureed.

If not, then once the red chilli liquid starts bubbling, add in the 3-4 Tbsp fresh yoghurt and mix it well with the red chilli liquid and cook for a couple of minutes on low flame before adding in the roasted small potatoes.

Allow the small potatoes to blend well before adding the dry roasted spice powder. Cook again for some more time ( 3-4 minutes) with the required salt and if needed some water depending on the consistency of the gravy.

That's it, delicious Dum Aloo is ready. Garnish with a spoon of yoghurt and freshly chopped cilantro.

If you are proceeding with Onion and Garlic Dum Aloo, then after adding the onion-garlic paste, you would add the roasted potatoes, spice powder cook some more with the required salt. Then add the 3-4 Tbsp Yoghurt. Cook for a couple of minutes before switching off the gas. Garnish with the same as mentioned above.

Serve it hot with fried rice or Roti's, Chapati's, Naans or Parathas.

TIPS/VARIATIONS

you can poke holes with a fork in the potatoes when boiling for them to cook all through.

If the potatoes are not the same size, i.e some are bigger, cut them into halves.

you could add green cardamom to the spice mix

you could also use dry ginger powder(1/2 Tsp) when making this dish.

Fresh yoghurt works well, not sour or the less sour the better.

Creamy Summer Squash Soup

Hi all, the recipe I am going to share with you all is something that was made by chance. I planted some Summer Squash seeds due to my son's science experiment and my green thumb worked, it yielded in a couple of fresh summer squash. I had no clue what to do with it. So I looked online and got an idea to make a soup but added my own touch of spices and made it my own. It was mild, creamy, and filling.

CREAMY SUMMER SQUASH SOUP

INGREDIENTS

Summer Squash: 1 medium ( remove seeds and dice them into cubes with the skin)

white onion: 1 medium chopped

Garlic: 5-6 pods cut in half

Butter: 1 Tbsp

Veggie Broth: 2 cup

Coconut Milk: 1-2 cup

Turmeric Powder: 1/4th Tsp

Kashmiri Red Chilli Powder or Paprika: 1/2 Tsp

Cumin-Coriander Powder: 1/2 Tsp

Salt as required

Creamy Summer Squash Soup

MAKING

In a  wide pan, add butter. Once melted, add in the chopped garlic and onion and saute until the onions turn translucent. Add in the diced yellow summer squash. After sauteing for a couple of minutes, add the turmeric, red chilli and the cumin-coriander powder. Again saute it for a couple of minutes before adding the veggie broth. Add a little bit of salt (1/2 Tsp) and allow it to simmer for a few minutes until the broth reduces and the summer squash has become soft. You could add more veggie broth if you feel the summer squash needs more cooking to become soft.

Remove from the gas, allow it to cool. Using the blender, grind it into a nice creamy paste. Put it back in the pan in low flame. Add the coconut milk and some more salt and allow it to simmer for a minute.

That's it, delicious, creamy soup is ready. Garnish with crushed pepper and crushed basil.

TIPS/VARIATIONS

Keep the skin of the summer squash when dicing them. 

Make sure the squash is not ripe but tender

I used Kashmiri Red Chilli Powder as it has less spice and gives a nice colour

Garnishing with crushed basil gave it a nice aromatic touch and works well with this soup.

You could add more Veg Broth and Coconut Milk if needed depending on your preference

Don't allow the coconut milk to boil too much.

MOLAGA PODI ( Special Chilli Powder for Idli and Dosa)

 Hi all, this recipe comes from my mom's kitchen. Many people think the side for Idli and Dosa are Sambhar or chutney but what many are not aware of is that South Indians use another side which is a must-have in every household and that's a special chilli powder which is made as a side for Idli and Dosa. The surprising thing is that kids who don't eat spice love this powder even though as the name suggests, it's literally Chilli Powder. Anyway, here it goes

MOLAGA PODI ( Spl Chilli Powder)

INGREDIENTS

Dry Red Chillies: 12-14 

Chana Dal: 1 cup

Urad Dal: 1 cup

Hing/Asafoetida/Perungayam: 1/2 Tsp

Mustard seeds: 1 Tsp

White Sesame Seeds: 1 Tbsp

Salt as required

Oil: 1/2 Tsp

MAKING

TIPS/VARIATIONS

You could grind the powder, fine as well. I like the bite when coarse

Some use black urad instead of white Urad Dal

You could add more or less chillies depending on the spice level you prefer.

You could make it in bulk and store it in an airtight container.

Instant Rava Idli

Hi all, this recipe was shared with me by my husband's cousin. Very easy to make but delicious, light, and soft. It's a regular in my home, do make it in yours as well.

                                                                          INSTANT RAVA IDLI

Malai-Makhan Paneer

 Hi all, this recipe came out so well that I had to share it with you. Although the ingredients were pretty much the same that we used to make any gravy. The making was a bit different. This recipe uses a lot of rich ingredients be it cashew, butter/ghee or Malai hence came with this name for the dish. So, without much delay, let's get started

INGREDIENTS

GENERAL

Paneer: chopped into small cubes

Onion: 1 medium finely chopped

Tomatoes: 1 medium chopped

Ginger: Jullian cuts 1 tsp

Garlic: 2-3 finely chopped

Green chillies: 1-2 finely chopped

Kasoori Methi: 1 Tsp crushed

Garam Masala: 1 Tsp

Malai or whole cream: 1 Tbsp

Ghee: 1 Tbsp

Cashew Nuts: 10-12 ground into a nice paste with water

Salt as required

Butter cubes 2

Coriander leaves finely chopped for garnish

Red Chilli powder: 1 Tsp (1/2+1/2)

Turmeric: 1/2 Tsp

Jeera-Dhania Powder: 1 Tsp

FOR GRAVY

Onion: 2 sliced 

Tomatoes: 1 chopped

Green chillies: 3-4 finely chopped

Ginger: 1Tbsp finely chopped 

Garlic: 1 Tbsp finely chopped

Jeera: 1 Tsp

MALAI-MAKHAN PANEER

                                               

MAKING

This is a 3 step process. We will go one step at a time as every ingredient is used in more than 1 step.

FIRST STEP

Saute about 1 Tbsp sliced onions until completely caramelized and set aside.

Use the same deep Kadai or wok, add oil mixed with ghee or just ghee about 1 Tbsp. Add in the jeera, the chopped ginger-garlic, Green chillies, the sliced onions. Saute it for a few minutes until the onions turn golden brown. Now add in the chopped tomatoes and saute it again for a few minutes with a pinch of turmeric and 1/2 Tsp Red chilli powder until the tomatoes are blended in and turns soft. Also, add in the caramelized onions before switching off the gas.

Once this mixture has cooled down, grind it into a nice paste with a little salt and set it aside.

STEP 2

In the same pan, add 1 tsp ghee, add a tsp of jeera. Once it starts spluttering, add in the ground cashew paste. saute for 1-2 minutes until the paste gets thicker, now add in step 1 gravy to the mix and saute it again for a few minutes on low flame. Switch off the gas and transfer the contents to a bowl.

STEP 3 (Bringing it all together)

Use the same Kadai, add in the ghee. Once hot, add Jeera, remaining chopped Green chillies, Garlic, chopped Onions. Saute it for a few minutes until golden brown. Now add the chopped tomatoes. Once the tomaoes are soft and well cooked. Add the above cashew-masala gravy to it. put in 1-2 cubes of unsalted butter into it. Now add in the spices, 1/2 Tsp Red chilli powder, Turmeric, Jeera-Dhania powder. Again saute it for a couple of minutes before adding in the cubed paneer. Mix it up and cook for a minute or two before adding the 1 Tbsp cream/malai or whole milk. Also, add the crushed Kasuri

Methi, Garam masala and the required salt. Mix it up and saute for a couple of minutes until the entire dish is well blended and mixed.

Garnish with freshly chopped coriander/cilantro. Delicious Cashew-Makhan-Malai Paneer is ready to eat. Serve it hot with Rotis, Naan, Paratha or Rice.

TIPS/VARIATIONS

You could add chopped capsicum in step 3 right before adding the chopped tomatoes.

I used whole milk as I did not have malai or fresh cream. I think fresh cream will elevate the dish and take out the bite from the masala and give a nice texture.

I used Kashmiri Red chilli as it's not spicy.

Adding Garam Masala is optional

Onion-Capsicum Kara Kozhumbu

 Hi all, I came across this recipe and decided to make it, It's an interesting mix of Tamil Nadu and Kerala mix. It came out really well. Interestingly, it was quick and easy to make. I did not have a couple of ingredients but managed to make my own version of it. So, here it goes

ONION-CAPSICUM KARA KOZHAMBU

Capsicum diced into small squares: About 2-3 Tbsp

Tamarind juice: 1/4th cup

Salt as required

Oil

FOR GRINDING

Small Onions: about 5-6

Grated coconut: 4 Tbsp

Red Chilli powder: 1 Tsp

Turmeric Powder: 1/2 Tsp

Jeera: 1 Tsp

FOR TADKA

Coconut Oil for Tadka as required

Red Chillies: 2

Mustard Seeds: 1/2 Tsp

Urad Dal: 1/s Tsp

Curry Leaves: 5-7

ONION-CAPSICUM KARA KOZHAMBU

MAKING

I sauteed the capsicum in 1 Tsp oil with a little salt and cooked until soft. Meanwhile, soak tamarind in water to get 1/4th cup and add it to the cooked capsicum.

Now in another shallow pan, saute the small onions until translucent. Now grind the onions, grated Coconut, Jeera, Red chilli powder, Turmeric into a fine paste.

Add this paste to the boiling Tamarind juice with capsicum. Allow it to boil for 5-7 minutes in low-medium flame with the required salt. Switch off the gas.

Now for Tadka, take a small tadka pan, add coconut oil, once hot, add in the mustard seeds, urad dal, dry red chillies and curry leaves. Once the mustard splutters, add the tadka to the kozhambu. That's it, delicious Onion-Capsicum Kara Kozhambu is ready to eat. Serve it with Rice and a veggie side.

TIPS/VARIATIONS

You could add chopped drumstick instead of Capsicum. Boil Drumstick in enough water and salt then add the tamarind juice once soft.

You could just grind the small onions without sauteeing. I sauteed it to get the raw smell away.

VEG CUTLETS USING MARIE BISCUITS

Hi all, summer vacations are on and it's getting busy with family and friends visiting after such a long time. This recipe is very close to me as it brings me fond memories of my childhood. My mom used to make this for us as kids when it was a rainy day or just a happy day. Very easy to make, simple ingredients yet delicious in taste.

VEGGIE CUTLETS USING MARIE BISCUITS

INGREDIENTS

Marie Biscuits: 1 pack

Chopped Veggies: 2 cups ( potatoes, carrots, peas, corn, and beans)

Turmeric: A pinch

Red Chilli Powder: 1 Tsp

Garam Masala: 1 Tsp

Jeera-Dhania Powder: 1 Tsp

Jeera: 1 Tsp

Salt as required

Oil to shallow fry and making Masala

MAKING

TIPS:

You could use  Bread crumbs or Corn starch mixed with Rice flour instead of Marie Biscuits.

You could add other veggies like cauliflower or bell peppers

Marie Biscuits gives a sweetened flavor to the cutlets and also a bite/crunch

Restaurant Style Veg Kaju Masala

Hi all, This recipe is a favorite of mine whenever I need to make something quick for a side dish for Rotis or Chapathi's. I was introduced to this dish by my mom who is an amazing cook. This one is a must-have in your recipe collection.

 

BESAN ( CHICKPEA FLOUR) PANCAKES

Hi all, the vacations have just started, and things are looking up finally. I came across this recipe when a popular chef posted this on social media. Decided to try this, it did come out very well. I did not have all the ingredients but did make with whatever I had. This dish is perfect for breakfast or a light dinner, So sharing it right away

BESAN (CHICKPEA FLOUR) PANCAKES

INGREDIENTS

Besan (Kadalai Maavu): 2 cups

All-Purpose Flour(Maida) : 1 cup

Onion: 1 medium finely chopped

Green Chilli's: 2 finely chopped

Ginger: 1 Tbsp finely chopped

Turmeric: A pinch

Red Chilli Powder: 1-2 Tsp

Ajwain seeds: 1 Tsp

Baking Powder: 1 and 1/2 Tsp

Cilantro/Coriander leaves: 1/4th cup finely chopped

salt as required

Oil: 1 Tbsp

Water for making the batter

Chickpea Flour ( Besan) Pancakes

Besan (Kadalai Maavu) Pancakes

MAKING

In a large bowl, add in all the ingredients starting with the chickpea flour, All-purpose flour, ginger-green chilli's, the spices, salt, baking powder, chopped cilantro and add about 2 tsp oil and dry mix it a bit. Now, slowly add water little by little until you make a semi-thick batter.Make sure you get the right consistency, so make sure to add water little by little. The batter should not be runny instead should be semi-thick.

Allow it to rest for about 5-10 minutes

Heat a flat non-stick tawa, grease it with a bit of oil. Once heated, pour in the batter with a round ladle. Sprinkle oil around it and on top of it, once you see holes, flip it and allow it to cook the other side as well. Once you see the color has changed and its cooked both sides, remove it from gas and serve it hot with Coriander-Mint chutney or yogurt.

Delicious Besan Pancakes are ready to eat. 

TIPS/VARIATIONS

Make sure the gas in in low-medium heat so as to avoid uneven cooking as a result of over-heating.

When the pancakes are being cooked, use a knife to make a few small slits/pierces through it so as to make sure the batter is cooked thoroughly on both sides.

Non-stick pan works better to make these pancakes.

Make sure, NOT to add too much Ajwain seeds, it overpowers the flavor.

You could add finely chopped, spring onions or finely chopped Bell peppers etc for added flavor.

Yogurt as a side worked much better than mint chutney but again that's my personal opinion. 

COLD BEAN SALAD/DIP

Hi all, this dish was first introduced to me by my close friend at her house gettogether. I have been making it ever since. The best part is that it's easy, quick to make and most of all healthy. No usage of gas , no need to cook. 

So presenting to you, 

COLD BEAN SALAD/DIP 

BRUSSEL SPROUTS KI SABJI

 Hi all, my husband bought some Brussel Sprouts and I had no idea what to do with it as I had not made anything ever with it nor eaten it before. It looked a lot like a mini cabbage with a root/base attached to mini leaves. Browsed on the internet to know more about veggie. Anyway, came up with a sabji using the same and luckily, our first experience eating this veggie was delicious. Sharing with you,

BRUSSEL SPROUTS KI SABJI

INGREDIENTS

Brussel Sprouts: About 2 cups

Onion: 1 small-medium chopped

Tomatoes: 2 small chopped

Capsicum: 1/4th cup chopped

Cumin seeds (jeera): 1 Tsp

Ginger-Garlic: 1 Tbsp chopped

Cumin-Pepper: 1/2 Tsp, dry roasted and powdered

Green Chilli: 1 slit

Red Chilli powder: 1/2 Tsp

Turmeric: A pinch or two

Salt as required

Oil: 1 Tbsp

Cilantro/Coriander leaves: 1 Tbsp Chopped for garnish

water if needed

Brussel Sprouts ki Sabji

MAKING

The first step is to wash and cut off the hard base of the Brussel Sprouts and set aside. Take a pan/Kadai, add 1 Tsp of oil, once heated put in the Brussel Sprouts. Sprinkle some salt and cook for about 5 minutes on low flame. Switch off the gas and transfer the contents into a plate. The sprouts should be intact, and have a bite to it.

Now use the same pan/Kadai, add in oil again. Once heated, add the cumin seeds, slit green chilli, Ginger-Garlic chopped, and chopped onion. Saute it for a few minutes until the onions turn translucent and golden brown. Add in the chopped tomatoes. Saute again for a couple of minutes before adding in the chopped capsicum. Now add the rest of the spices ( Red chilli powder, turmeric, Cumin-Coriander powder, dry roasted cumin-pepper powder). 

Saute until the masala is well mixed and blended and the tomatoes are soft and cooked. Now add in the Brussel Sprouts that was set aside, add the required salt and cook for at least 3-4 minutes in low-medium flame until the sprouts are blended well with the masala mix.

You could sprinkle some water if it gets too dry to avoid burning.

Garnish with freshly chopped coriander/cilantro leaves and serve it hot with Rotis or Phulkas or rice.

TIPS/VARIATIONS

You could avoid dry roasted cumin-pepper powder if not available

You could add 1/2 Tsp Garam Masala.

Make sure to check the salt added.

Basically, the texture of the gravy should be that the gravy should be soft but the sprouts in the gravy have to have a bite to them.

KADAI PANEER

Hi all, hope and pray that the covid situation in India becomes better and things start looking up with more vaccinations and safety protocols in place. Now, last weekend, wanted to make this popular Paneer dish, never thought it would be this complicated to make. Even though the process was tedious the end result was worth it Here it is,

KADAI PANEER

MASALA STEP 1

Dry Roast in low heat, 2 Red Chillis, 2 Tbsp Cumin, 2 Tbsp Peppercorns, 2 Tbsp Coriander seeds, 1 Tsp Methi seeds. Once cooled, grind this into a coarse powder and set it aside.

KADAI PANEER

MASALA STEP 2

Oil and Butter: 5 Tbsp

Onion: 1 medium finely chopped

Tomato: 2 medium finely chopped

Ginger-Garlic: 2 Tbsp chopped

Turmeric: 1/4 Tsp

Kashmiri Red Chilli Powder: 1-2 Tsp

Coriander-Cumin powder: 1-2 Tsp

Bayleaf : 1-2 medium

Salt as required only for Masala 2

Heat Oil and butter in a pan, once heated, add in the bay leaf, chopped onions, chopped ginger-garlic. Saute it for a few minutes until it turns golden brown. Add in the chopped tomatoes, turmeric, Red chilli powder, Cumin-Coriander powder. Saute for a few minutes with a little addition of water and salt, until the masala is well mixed and the oil starts leaving the sides. Switch off the gas.

STEP 3: PANEER-VEGGIE MIX

Paneer: cut into cubes

Onion: 1 medium diced

Tomato: 1 medium diced

Capsicum: 1 medium diced

Oil: 1 tbsp

Salt as required

In a pan, add oil. Once heated add in the diced Onions, Tomatoes, and Capsicum. Saute it for a few minutes before adding the Paneer cubes. Now add in the Dry roasted Masala 1 powder. Mix it well into the paneer mix with enough salt. Saute it for a few minutes until the paneer and veggies are well mixed with the roasted masala powder. 

Finally, add this dry paneer mix into the prepared Masala 2 gravy. Saute in low heat, until all the masala is well blended. 

Garnish with freshly chopped coriander, and delicious Kadai Paneer is ready to eat. serve it hot with Rotis' or Naans or Paratha's

TIPS/VARIATIONS

In Masala 2, you could also add Tomato puree to take away the spice.

You could dry roast the methi separately and grind it into a powder and add it along with the dry roast masala 1 into the paneer mixture.

As I mentioned, the process is tedious but well worth it.

MASALA INDIAN STYLE PASTA

Hi all, I made this recipe out of compulsion coz both my son and husband did not want cheese in their pasta, and I am a big lover of cheese. So I had seen this recipe on social media from a famous chef and decided to make it for weekend dinner. They both loved it so for those who do not like cheese in your pasta, this is for you. 

MASALA PASTA

INGREDIENTS

Elbow Pasta: 1 Box

Onion: 1 medium chopped

Tomato: 1 medium chopped

Green Pepper (Capsicum): 1 Medium diced

Green Chilli: 1-2 finely chopped

Ginger-Garlic: 1-2 Tbsp Chopped

Cumin Seeds: 1 Tsp

Turmeric Powder: 1/4th Tsp

Red Chilli Powder: 1 Tsp

Jeera-Dhania Powder: 1 Tsp

Kasuri Methi: 1 Tsp crushed

Tomato Ketchup: 1 Tbsp

Salt as required

Oil 1 Tbsp

MASALA INDIAN STYLE PASTA

MAKING

In a Pan, add oil, once heated, add cumin seeds. When it turns aromatic, add in the chopped ginger-garlic, onion and saute for a few minutes until the onion turns golden brown. Now add in the chopped tomatoes, saute for a couple of minutes before adding in the Turmeric powder, Red chilli powder, jeera-dhania powder. Saute again for a few minutes until the tomato becomes soft and mushy. Add in the chopped green peppers, Kasuri Methi, tomato ketchup and allow it to cook for a few minutes on low flame. Keep adding 1 Tbsp of water if needed just to make sure the does not get burnt. 

Add in the required salt and once you see oil leaving the sides in the pan and the gravy is well mixed. 

Meanwhile, cook pasta in boiling water with salt as per box instructions. Drain the water and add the pasta to the gravy. Mix it well. Take it off the gas. Garnish it with freshly chopped cilantro and shredded Mozarella cheese.

Delicious Masala Pasta is ready to eat. Serve it hot.

TIPS/VARIATIONS

You can add fresh mozzarella as garnish. Again you can increase or decrease the quantity if needed.

You could also add Yellow and Red Bell Peppers to the gravy.

I first made the masala gravy then cooked the pasta to keep it fresh. 

You could use the water used for boiling the pasta while making the gravy as when it turns dry or starts sticking to the bottom.

GARBANZO BEAN SOUP

Hi all, my son made this for us on a Friday evening, something light and tasty yet filling. This was a soup that he made using Garbanzo Beans as the main ingredient. It came out really well that I had to share this with you all. I am more of a Tomato soup person but this was so good that I totally relished it. So here it goes

GARBANZO BEAN SOUP

INGREDIENTS

Garbanzo Beans: 1 Can rinsed and drained

Canola Oil: 1 Tbsp

Onion: 1 medium halved and sliced

Potato: 1 medium diced

Carrot: 1 diced

Green Chilli: 1 sliced

Garlic Cloves: 3 pods finely chopped

Cumin-Coriander Powder: 1 Tsp

Red Chilli Powder: 1 Tsp

Vegetable stock: 4 Cups

Salt and Pepper: As required

Cilantro: Chopped for garnish

Garbanzo Bean Soup

MAKING

Heat the oil in a large deep pan, add the sliced onion, diced potato and carrots and saute, stirring constantly for 2 minutes. Now, add in the sliced green chilli and the finely chopped garlic into it and stir for a minute. Put in the Cumin-Coriander powder, Red chilli powder and stir before adding the vegetable stock.

Bring the soup to a boil and reduce the heat and cook until the vegetables are tender. Stir in the rinsed and drained garbanzo beans with the required salt and pepper. Stir occasionally for about 10 minutes in low flame.

That's it delicious Garbanzo Bean Soup is ready. Garnish it with freshly chopped Cilantro. Serve it in bowls and enjoy.

TIPS/VARIATIONS

You can use Vegetable oil instead of Canola oil.

You can also add bread crumbs or Papad as garnish

Make sure you rinse the canned Garbanzo beans and drain the water.

You can also use kidney beans or any other kind of healthy canned beans

MALPURI / MALPUA served with Chilled RABDI

Hi all, this is a recipe that I came across on social media by a reputed chef. My family was coming over and it was also my daughter's birthday, so decided to make this. It came out really well, very filling but light in texture. it's a very popular dish that's served during the festival of Holi. 

MALPURI / MALPUA

INGREDIENTS

KHOYA: 1 and a 1/2 cup

ALL PURPOSE FLOUR: 1 CUP

RAVA: 3/4th CUP

CORN STARCH: 6 and 1/2 Tbsp

FENNEL SEEDS: 1 Tbsp

CARDAMOM POWDER: 1 Tsp

MILK or WATER: AS REQUIRED

SUGAR SYRUP

SUGAR: 3 CUPS

WATER: 1 CUP

MalPuri with Rabdi

MAKING

In a pan, heat sugar and water until you get 1 string consistency or until the liquid is kind of stretchy (1 string) and thickened.

In a bowl, mix the ingredients mentioned above. Mix them well into a dosa batter consistency, not too thick or thin, more on the thicker consistency.

In a shallow pan, pour enough oil for frying. pour the batter into the pan with a ladle and fry until golden brown on both sides.

Drop the fried MalPuri into the sugar syrup. Allow it to soak in the sugar syrup and serve it with chilled Rabdi poured on top.

Delicious MalPuri is ready to eat. Garnish it with fennel seeds on top.

TIPS/VARIATIONS

Instead of water, you could use milk to make the batter. I used half and half with water to make it richer. 

I made Rabdi using a brand called GITS and chilled it otherwise you need to boil heavy cream with khoya and sugar, keep stirring until it thickens, add cardamom powder and fennel seeds(optional)

Adding Rava helps in not absorbing too much oil and adding fennel seeds makes it lighter.

RAGADA PATTIES

Hi all, it's been a while, have been busy with other things. So we had a weekend party and wanted to make it a street food special. My Sis-in-law suggested this dish to me. It's popular street food in Mumbai. Although, I had to really look into how to make this, in the end, what helped was that all the chutneys that are used in this dish can also be used in other street food dishes like Bhel Puri, etc. So, here it goes

RAGADA PATTIES

Ragada is a kind of gravy made with white peas (Vattana/Chundal). It's smaller than chickpeas and half white in color

INGREDIENTS FOR RAGADA

WHITE PEAS (VATTANA): 2 cups soaked overnight and cooked in a pressure cooker
GARLIC-GINGER: 1-2 TBSP each (Grated or paste)
JEERA: 1 TSP
GREEN CHILLI: 1 SLIT
CORIANDER-JEERA POWDER: 2 TSP
RED CHILLI POWDER: 1 TSP
TURMERIC: 1/2 TSP
GARAM MASALA: 1-2 TSP
SALT: As Required
OIL: 1 TBSP
CHOPPED CILANTRO/CORIANDER LEAVES: 2 TBSP for Garnish

RAGADA PATTIES

MAKING

Pressure cook the overnight soaked Vattana (white peas) with salt,  Turmeric, and enough water ( double) until soft and mushy. Set aside. Now in a pan, pour oil, once heated, add the Jeera, Green chili Ginger-Garlic paste. Saute until light brown, now add in the dry spices like Turmeric, Red Chilli powder, Coriander-Jeera powder. Saute again for a minute in low flame, now add the cooked white peas and mix thoroughly. Cook with required salt and water if needed, until the spices and the peas are well blended. Finally, add Garam Masala and cook for a couple more minutes before switching off the gas. Garnish with some freshly chopped coriander. Delicious Ragada is ready.

Make sure the Ragada is mild in flavor as you have some chutneys to be added as toppings when served with patties.

PATTIES

INGREDIENTS
POTATO: 4-5 Medium Boiled
Green Chillies: 1-2 finely chopped
Ginger-Garlic" 1 Tsp grated
Red Chilli Powder: 1/2 Tsp
Turmeric: 1/4th Tsp
Salt as required
Chopped Coriander: 2 Tbsp
Bread Crumbs/Corn Starch: For coating the patties
OIL for shallow fry

MAKING

Mash the boiled potatoes, add in the finely chopped green chillies, Turmeric, Red Chilli powder, Chopped coriander and required salt. Mix it well. Add 1 Tbsp Corn starch to help give a crunch to the patty. Make a cylindrical shape patty and coat the same in Bread crumb powder. Shallow fry until both sides are golden brown.

Delicious Patties are ready to serve 

SERVING

This is how you serve the Ragada Patties. First place 2 patties in a bowl, pour the Ragada on top enough to cover the patties. Now for the toppings, add a pinch of chat masala, a pinch of Kashmiri Red chilli powder, 1 Tsp Coriander chutney, 1 Tsp Tamarind-Date chutney, 1 Tbsp chopped onions, chopped Cilantro and finally some crunchy Sev on top. 

Ragada Patties is ready to be served. Serve it hot. Believe me, its delicious and perfect for parties or even otherwise.

TIPS/VARIATIONS

Make the Chutneys beforehand, that way it's easier. You can also prepare the Ragada beforehand. 

1: You can add onions and tomatoes to the Ragada. Add if after you saute the spices.

2: You can also deep fry the patties.

3: Coriander chutney can be made with coriander, green chilli, salt and sugar. You could make coriander chutney adding garlic as well.

4: Make the Ragada Patties mild by keeping it simple, that way even kids can enjoy this popular street food.

 

RAJMA RICE WITH ITALIAN SEASONING

Hi all, My son decided to make something for lunch on a lazy Sunday afternoon. The best part about this rice dish was that he made it with ingredients that we had at home, and it was a combo of Indian-Italian. It came out really well and being his mom, he gave me full permission to put it in the blog. So here it goes

RAJMA RICE WITH ITALIAN SEASONING

INGREDIENTS

RAJMA ( RED KIDNEY BEANS): 1 can ( 15 oz)

RICE: 1 and 1/2 cup

ONION: 1 Medium finely chopped

TOMATOES: 2 Medium chopped

OLIVE OIL: 4 Tbsp

GREEN CHILLI: 1 chopped

CRUSHED DRY BASIL: 1 Tbsp

MARJORAM: 1 Tsp

GARAM MASALA: 2 Tsp

PEPPER: 2 Tsp

SALT as required

Rajma Rice with Italian Seasoning

MAKING

First cook the rice in the pressure cooker for 2-3 whistles or use the boil and drain method. We used normal cooking rice ( Sona Masoori), you could use Basmati Rice for better results.

Open the canned beans, wash and drain the Kidney beans and set them aside.

In a large pan, add 4 Tbsp Olive oil, once heated add in the chopped onions. Saute it until it turns translucent and soft. Add the green chilli and chopped tomatoes and saute it again for a few minutes. 

Now take a bowl, put the cooked rice in there. Add the drained Rajma and mix it well. Now put in the onion-tomato gravy and mix it again. The final step is to add the crushed Basil, Marjoram, Garam Masala, salt and pepper. Mix it thoroughly.

Delicious Rajma Rice with Italian Seasoning is ready. Garnish with chips decorated like a flower in the middle. Serve it with Dal Tadka or Raita (Yoghurt)

TIPS/VARIATIONS

You could use Cajun spice since we didn't have it, we used Garam Masala instead

You could use Thyme instead of Marjoram

You could add red and green bell peppers ( 1 each) to the rice for added flavour.

It was simple, easy and made quick in 15-30 minutes.