GRILLED SMOKED CHICKEN AND CHEESE SANDWICH

I made this today for breakfast as i'm a sandwich freak. I can have sandwich any and every time of the day, unlike my hubby. I got these delicious smoked chicken breats from my butcher yesterday.

Ingredients-

1 smoked chicken breast
4 sliced of brown bread
8 slices of onion
8 slices of tomato
kraft cheese spread, about 2-3 tbsp
1 tbsp dijon mustard
Pepper to taste
Butter for greasing

Method-

* In a small bowl mix the cheese spread, mustard and pepper together till smoooth.
* Slice the smoked chicken thinly.
* Spread the cheese-mustard mixture on the bread slices.
* Assemble the filling on 2 slices and the other 2 are for the cover.
* First layer with onion slices.
* Cover the onions with smoked chicken slices.
* Top with slices of tomatoes.
* Cover the sandwiches with the remaining 2 slices of the bread.
* Grease both the top and bottom side of the sandwiches with butter lighly.
* And grill in a hot griller.
* Enjoy with a small salad or fresh fruits on the side. And a steaming hot cup of coffee.

WAR ON MUMBAI

Hi,
its almost 42 hours now since these terrorists attacked 2 different 5 star hotels in mumbai. And thats the reason which has got me glued to my television since about 10 o'clock on wednesday night. It has been a very long wait. And i've been waiting for any news, good or bad from my friends who work in both of the hotels which are under attack.
So no cooking or even eating for me since the day before. Only making little food for my daughter and dog.
Will be back soon with hopefully some good news.

HOT CHOCOLATE -RICH, CREAMY, THICK.....

Since my hubby dearest always comes very late from work and the Delhi winter has set in, its very cold in the nights. So i make thid for him and he loves it. Now if i dont ask him if he wamts it, he just walks in the door and asks for it himself.
Makes 2 large mugs.

Ingredients-

4 tbsp cocoa pwd
4 tbsp sugar
2 tblsp cornflour
2 1/2 cup milk

Method-

* Mix cocoa, sugar and cornflour in a bowl.
* Pour milk into a pan and then add the cocoa mixture while keep stirring.
* Bring to the boil and keep stirring until desired consistency is reached.
* Serve large portions to people whom you love.

CHICKEN WITH ROASTED PEANUTS IN PEANUT SAUCE

This is a recipe inspired from the satay sauce in thai cuisine. But since i didnt have satay sticks on hand to make satay , so i made this instead to satisfy my craving for chicken satay with peanut sauce. Hope you'll like it, and if you try it, do write in a line or leave your comment on your feedback on the taste of this dish.

Ingredients-

500 gms boneless chicken breast, diced
1/4 cup peanuts, dry roasted and peeled
2 tbsp ginger and garlic paste
2 tbsp oil
2 tbsp soy sauce
2 tbsp peanut butter( either chunky or plain)
2 tsp white wine vinegar
1 tsp sesame oil
1 tsp jaggery
1 tsp red chilli pwd or chilli flakes
1 tsp pepper pwd
1 cup chicken stock
2 cups sliced mushrooms
1 cup shredded spinach
1/4 cup chopped spring onions
1/2 cup diced onion

Method-

* ROASTING PEANUTS- Heat a pan and add the peanuts and keep stirring them till the skin turns little black. then remove from the pan and let it cool to touch. Then rub the peanuts between the palms of your hands and the skin will come off.
* In a bowl add the soy sauce, peanut butter, vinegar, jaggery, sesame oil and 1/2 cup chicken stock and mix well.
* In a pan heat the oil and add the ginger and garlic paste and the chicken.
* Saute well till the chicken is almost 90% done and has turned a nice golden brown colour.
* Remove from pan and keep aside.
* In the same pan, add the mushrooms and onions and saute for 4 min.
* Remove and keep aside.
* In the same pan add the peanut butter mix and bring it to a boil.
* Add the red chilli ped and pepper and mix well. (alter the quantity according to the spiciness desired)
* Add the cooked chicken and the remaining chicken stock.
* Cook till the chicken is done and the sauce has reached desired consistency. Take it off the fire.
* Add the sauteed mushrooms and onions, shredded spinach, roasted peanuts and spring onions and mix well.
* Serve hot with steamed rice.

GRAM-FLOUR PANCAKES

Or BESAN KA CHILLA as it is called in india. It is a savoury pancake which is made from gram flour or chickpea flour or besan. It is also used as a vegetarian substitute for omelettes. But whatever you wanna substitute it as, it sure does taste very good.

Ingredients-

1 cup gramflour or besan
1/2 cup chopped onion
1/2 cup chopped tomatoes
2 green chillies, chopped
2 tbsp chopped coriander
2 tsp cumin pwd
1/2 tsp red chili pwd
Salt to taste
1 tsp pepper pwd
Oil for greasing

Method-

* In a bowl place all the ingredients except gramflour and mix well.
* Add the gramflour and mix wel.
* Add enough water to make a smooth pouring batter.
* Grease a griddle with oil and heat it .
* Pour 1 ladle of the batter and spread it evenly.
* Let it brown on one side and then turn.
* When it is golden brown on the other side as well, it is ready to serve.

SOY-CHICKEN FRIED RICE

Ingredients-

1 chicken breast, cubed
1 tsp + 1 tbsp soy sauce
1 tbsp tomato ketchup
1/2 tbsp vinegar
1 cup cooked rice
Salt to taste
Pepper to taste
2 tbsp peas
2 tbsp corn kernels
1 egg, beaten
1 small onion, chopped
1 tsp chopped garlic
1 tbsp oil + for frying
1 tbsp cornflour

Method-

* In a bowl add the chicken, 1 tsp soy sauce, cornflour, salt and pepper.
* Mix well, coating the chicken well with the cornflour.
* Deep fry in hot oil and remove.
* In a wok, heat oil and add garlic and onion.
* Saute till translucent.
* Add the corn and peas and saute till colour turns bright.
* Add the beaten egg and mix well till egg is cooked and scrambled.
* Add the remaining soy sauce, tomato ketchup, vinegar, salt and pepper.
* Mix well and add the rice and the fried chicken and toss well.
* Serve hot and satisfy your craving.

CARAMEL "CUP-CAKES"

Well you can see that they are cup-cakes cause they were steamed in the cups and they are cakes. But ye, they are not the usual cupcakes which you were expecting.
But i have to tell you that they are very very easy to make and simply delicious.

Ingredients-

1/2 cup sugar
1/2 cup water, hot
75 gms butter, melted
1 egg, beaten
1/2 cup flour
1/4 cup milk pwd
A pinch of salt
1 tsp baking pwd
Butter for greasing
1 tbsp chopped walnuts
1 tbsp raisins

Method-

* In a heavy bottomed pan, make caramel with the sugar on a medium heat, taking care not to burn the caramel.
* Take it off the fire and slowly add the hot water. BE CAREFUL NOT TO BURN YOUR HAND from the steam created by the caramel.
* Mix well and let it cool to room temp.
* Grease the cups with butter.
* In a bowl mix the flour, milk pwd, walnuts, raisins, salt and the baking pwd.
* Add the beaten egg and the melted butter to the caramel mixture. Mix well.
* Add the egg and caramel mixture to the dry ingredients and mix well using a whisk, making sure that no lumps are formed.
* Pour the mixture into greased cupstill 3/4 th full.
* Stem for about 15-20 min or till a toothpick comes out clean when pushed into the centre.

SPINACH AND MUSHROOM RICE

This is a very filling and an easy dish to make when you want something different to eat other than plain steamed rice.

Ingredients-

1 cup basmati rice, washed and soaked
1 cup shredded spinach leaves
1 cup diced mushrooms
1 large onion, chopped
1 tbsp olive oil
2 cups water
1 bayleaf
1 green cardamom
2 cloves
1 small cinnamon stick
1/2 tsp turmeric pwd
2 tsp pepper pwd
Salt to taste
2 tbsp chopped coriander

Method-

* In a heavy bottomed pan, heat the oil.
* Add the whole spices and let them turn colour.
* Add the onions and saute till translucent.
* Add the mushroooms and saute for 5-6 min.
* Drain the rice and add to the mushrooms.
* Mix well and keep stirring till the rice become bright white.
* Add the turmeric pwd and pepper. Mix well.
* Add the spinach and the water and mix well.
* Cover and cook for 10 min or till the rice is done.
* Garnish with the coriander and serve hot.

BAKED CHOCOLATE RICE PUDDING

DO you have leftover rice and dont know what to do with it? Do you have to make a dessert for dinner but are short on time on hand? If you answered yes to both the questions, then this recipe is definitely for you. It uses up leftover rice and also requires very little time.

Ingredients-

3 eggs
2 cups milk
3 tbsp pwd
1/2 cup sugar
1 1/2 cup cooked rice
4-5 tbsp cashewnuts, chopped
4-5 tbsp raisins
1 1/2 tsp vanilla essence
Butter for greasing

Method-

* Break the eggs in a bowl and whisk lightly.
* Slightly warm the milk and mix in the cocoa pwd and the sugar.
* Add this to the eggs and whisk well.
* Add the rice, nuts, raisins and the essence and mix well.
* Grease a baking dish with butter.
* Pour the rice mixture into the diah and bake at 180 C for 30-35 min or till a knife inserted into it comes out clean.
* Can be garnished by dusting with powdered sugar.
* And can also be served hot or cold.

BANJARA MURGH

This dish is from Rajasthan. but i've modified it by using chicken instead of lamb. Banjara means nomads of rajasthan.

Ingredients-

500 gms chicken

2 tbsp oil

1 onion, sliced

4 whole red chillies

2 pieces mace

1 black cardamom

2 green cardamom
1 stick of cinnamon

5 black peppercorns

½ tsp cumin seeds
3 tsp ginger and garlic paste

1 tsp coriander pwd

1 tsp turmeric pwd

1 tsp red chilli pwd

1½ cups curd

½ tsp coriander seeds, roasted and crushed

fresh coriander for garnish

salt to taste

Method-

* Grind the mace, green cardamom, cinnamon, black cardamom, black peppercorns and cumin seeds together making the garam masala.

* Heat 2 tsp of oil in a pan and lightly brown the onion with 2 whole red chillies.

* Add the ginger-garlic paste, coriander powder, turmeric powder, red chilli powder, garam masala and mix well..

* Add 1/4 cup water and cook for a few mins.

* Add the chicken to the onion masala and mix well.

* Now add 1 and a 1/2 cup water to the chicken and stir.

* Sprinkle some salt and add the curd.

* Add the crushed coriander and let it simmer for 10-15 min or till the chicken is done.

* Garnish with fresh coriander and 2 whole red chillies and serve hot.

IDLI PODI OR GUN POWDER

This is a spicy powder which is mixed with oil or ghee and had with steaming hot idlis or can even be had with dosa. But it is not for the faint hearted. This recipe is from my mother-in-law's kitchen.

Ingredients-

1/2 cup curry leaves
1/2 cup chana dal
1/4 cup urad dal
8 cloves of garlic
10 dried red chillies
Salt to taste

Method-

* Put all the ingredients in a blender jar.
* Blend inti a smooth powder.
* Store in an airtight container.
Note- its shelf life is about 1 month. But will stay longer if stored in the refridgerator.

INDIAN-STYLE STIR-FRIED PUMPKIN AND POTATO WITH ONION SEEDS

This is one of the dishes that i love to eat and is also by far the easiest to make. It can be had with roti or even rice. And ias probably also a great side with roast chicken.What i like about this is the slight sweetness to this which is due to the pumpkin, which has to be a nice yellow and ripe.

Ingredients-

250 gms pumpkin, diced
2 large potatoes, diced
1/2 tsp turmeric pwd
Salt to taste
1/4 tsp sugar
1 tbsp oil
1 tsp onion seeds or nigella seeds

Method-

* In a pan, heat the oil and let the nigella seeds splutter.
* Add the potatoes and saute for 5 min.
* Add the pumpkin and coat well in the oil mixture.
* Add the turmeric, salt and sugar and stir well.
* Cover and cook on a medium flame for 10 min or till the veggies are done.
* Serve hot and enjoy!!!!

NARKOL NADU OR BENGALI COCONUT LADDOO

These nadu remind me of my school days, when we would go to meet our paternal grandparents on vacations. These would be the first thing that would come out of my granny's treasure trove. I had never made these myself before but had sat wid granny and observed her making these. So here's to her sweet memories. And these came out just like hers.

Ingredients-

1 coconut, grated fine
250 gms jaggery

Method-

* Break the jaggery into small peices and melt them in a thick bottomed pan.
* Add the coconut and mix well.
* Keep stirring continously till the mixture forms a soft doughike ball and leaves the sides of the pan.
* Take it out on a plate.
* Let it cool for exactly 5 min. If you let it cool for longer it will start to harden and will not form laddoos easily.
* Apply little ghee on the palms of your hand and form small laddoos of about 25-30 gms each.
* Let them cool and enjoy. Dont serve hot or even warm ones to children, as the caramel formed by the jaggery will be to hot to handle for the kids.

DIWALI SWEETS

Mysore pak
Sooji laddoo

SNAPS OF LAUKI KE KOFTE

Lauki is bottle gourd. So this recipe is bottle gourd dumplings in tomato gravy. Very good to have with rice. Or can even be served with roti.

SNAPS OF NO-BAKE APPLE CRUNCH

Yesterday i made the no-bake apple crunch. And like i had promised before here are the snaps of these delightful treats.

I served them in individual cups with butterscotch ice cream.

So here's the full line-up.

SALAMI PANZANELLA

Yesterday i had a salami panzanella salad for dinner. And it was just delicious. I know that i'm blowin my own ttrumpet but you have to try this to say the same yourself. So over to the recipe now and no more chatter.
Ingredients-

4-5 button mushrooms
1 small cucumber
1 tomato or 5-6 cherry tomatoes
2 soft rolls or a peice of french bread
1 tsp olive oil
3 slices salami

For the mustard dressing-

1 tbsp dijon mustard
1 tsp white wine vinegar
Salt to taste
Pepper to taste
1/4 cup olive oil

Method-

* In a bowl add the mustard, vinegar, salt and pepper and mix well.
* Now add the olive oil in drops and whisk well.
* Keep mixing the oil slowly till all is incorporated. Keep aside.
* Peel and cut the cucumber into desired shape.
* Remove the seeds from the tomato and cut into dices.
* Wash the mushroom and slice thickly.
* Cut the bread into 1 inch dices.
* In a pan heat the olive oil and add the bread cubes.
* Toss till they turn a golden brown and become crispy. Keep aside.
* Cut the salami into dices.
* Put all the veggies, bread and the salami into a bowl.
* Drizzle with the mustard dressing and toss well to coat in the dressing.

* You can also add lettuce to this salad.

DEVILS ON HORSEBACK

This is a dish which i remember very vividly from my childhood. My mom used to make these as our evening snacks or would even serve these as appetisers when we would have a party at our home. Me and my sister would wait for these to be left-over from the parties so that we could devour them the next day. But i modified these from my mother's recipe when i made them yesterday.

Ingredients-

200 gms chicken liver, cut into 1 inch cubes

10 bread slices

1 tbsp oregano

Salt to taste

Pepper to taste

3 tbsp tomato ketchup

1/2 cup finely grated cheddar cheese

2 tbsp coriander, chopped

1 tbsp olive oil + for frying

Method-

* Cut the sides of the bread slices and cut each slice into 4 peices.

* Deep fry the bread peices in oil and drain on kitchn paper.

* In a non-stick pan heat the olive oil.

* Add the chicken livers and sear them on all sides.

* Add the salt, pepper, oregano and mix well.

* Next add the omato ketchup and mix well and let all the spices form a coating over the livers.

* Take it off the fire and toss in the chopped coriander.

* Arrange each liver cube on to a square of bread.

* Top with little grated cheese and serve hot.

APPLE AND RICE CASSEROLE

In this dish you can add any vegetables you want. I've added apple for an interesting twist in taste. And have also added corn, peas and carrot.

Ingredients-

1 apple, chopped with skin
2 carrots, grated
1/2 cup corn kernels
1/2 cup peas
1 cup cooked rice
1 1/2 cup milk
2 eggs
Salt to taste
Pepper to taste
1 tsp oregano
1 tsp chilli flakes
1/2 cup grated cheddar cheese

Method-

* In a bowl, beat the eggs till a little fluffy.
* Add the milk to the eggs.
* Add the seasoning, salt, pepper and chilli flakes.
* Add the vegetables, apple and rice to the egg mixture.
* Grease an oven-proof dish with either butter or oil.
* Pour the rice and veggie mixture into the greased dish.
* Level the top evenly with a spoon.
* Dot with butter and bake in an oven at 180 C for 20-25 min.
* After 20 min in the oven, top with the grated cheese and return to the oven for another 5min. Or put it under a salamander fot gratinating.
* Let it rest for 10 min and serve hot.

ROOT VEGETABLE PICKLE

In this pickle you can use carrot, turnip and raddish. You can also use beetroot but it will change the colour of the whole pickle.

Ingredients-

1 carrot
1 radish
1 turnip
1 tsp kalinji seeds
3 tsp cumin seeds
1 tbsp ginger and garlic paste
1 tsp red chili pwd
1 cup water
1 tbsp jaggery
1 tbsp vinegar
2 tsp salt
2 tbsp mustard oil

Method-

* Cut the vegetables into batons.
* In a pan heat the mustard oil till smoking.
* Add the cumin and the nigella seeds and let them splutter.
* Then add the vegetables and coat them well in the spices.
* Add the water and cover and cook till the veggies are 80% done.
* Remove the cover and add the ginger and garlic paste, red chilli pwd and salt.
* Let it cook till the veggies are cooked to perfection.
* Take it off the fire and add the vinegar and jaggery and mix well.
* Let it cool to room temperature and store in an air-tight container.

ROASTED APPLE AND CORN SOUP WITH ROASTED LEMON

This is a very tasty and flavourful soup. And is very guud for winters as it is very hearty also. It has a hint of basil and the tartness of apples and lemons but it is reduced a bit cause the aooles and the lemons are roasted.

Ingredients-

1 green apple, roasted
1 lemon, roasted
2 potatoes, roasted
1 onion, roasted
7 large basil leaves
Salt to taste
Pepper to taste
1/2 cup milk
1/2 tbsp olive oil

Method-

* Chop the apples with peel and keep aside.
* Peel the potatoes and onions and chop them roughly.
* In a pan heat the olive oil and saute the corn kernels.
* In a blender jar, put the chopped apples, potatoes, onions, basil and corn.
* Blend till smooth and then transfer to a pan.
* Add milk to thin it down and bring to a boil.
* When the desired consistency is reached, then season with salt and pepper.
* Then squeeze out the juice of the roasted lemon and add the tang to the soup.
* Garnish with fresh basil sprig.

CHICKEN SALAD SANDWICH

Please ignore the bad snap. will post anew one very soon. Long time no post coz u all know the reason. So made this and my father-in-law really loved it. N so did my mother-in-law. And now for the recipe.

Ingredients-

6 croissants
1 apple
2 chicken breasts, boiled and shredded
3 tsp dijon mustard
5 tbsp spring onion, chopped
4 tbsp low fat mayo
Salt to taste
Crushed black pepper to taste
2 lemon wedges
6 lettuce leaves

Method-

* Chop the apple finely. Leave the skin on as it has the most nutrition and gives a crunch to the sandwich.
* Put all the ingredients in a bowl except the croissants and mix well.
* Add the lemon juice and mix well.
* Cut the croissants into half.
* Place a lettuce leaf into each croissant.
* Divide the chicken ixture equally between the croissants and spread well.
* Close and enjoy.
NOTE--I Added two slices of tomato in mine. And it gave an added punch.

LOTS TO DO

Hi, sorry no recipe today, just a small post to say that my in-laws are here so no post today. Very busy settling them in. Maybe tomorrow. I dont think that i need to explain why i'm giving an excuse of my in-laws. But believe me that it is not an excuse. Those who have in-laws coming and staying with them will understand me. And will also know thaty it is not an excuse.

JAM FILLED DOUGHNUTS

This recipe is from the bakery of one of the best hotels in delhi where i worked during my training to be a chef. Searched for this in my notes and finally found it. So here it is.

Ingredients-

1 cup milk, boiling hot
2 tbsp butter
1 tbsp sugar
1 tbsp brown sugar
2 1/2 tsp yeast
3 cup flour
1 tsp salt
1 egg
1/2 cup strawberry jam or any other jam
Confectioners' sugar for dusting

Method-

* Pour milk over butter and both sugar.
* Stir until melted and cool to lukewarm.
* Add yeast, stirring until dissolved.
* Mix flour and salt.
* Gradually add half the flour to milk and mix well.
* Add egg and beat well.
* Add remaining flour and make a firm dough.
* Cover the dough with a wet cloth and leave in a warm place for 1 hour.
* Knead gently or what is called knock-back, roll to quarter inch thickness and cut into circle.
* Allow to rise for 30 mins to 1 hour.
* Fry in hot oil and drain on kitchen paper.
* In a pan add the jam and 1/2 cup water on a slow flame.
* Mix well and let it become a smooth puree. Fill in piping bag.
* Make a small hole on the side of the doughnut and fill with jam. Do with all the rest of the doughnuts.
* Dust with confectioners' sugar.

STEAMED CARAMEL AND NUT CAKE

Ingredients-

4 tbsp sugar + 1/2 cup sugar
2 tbsp butter + for greasing
2 eggs
1 cup milk
3/4 cup refined flour
1 1/2 tsp baking pwd
1 cup assorted chopped nuts
1 tsp vanilla essence
4 slices bread
3 tbsp bread crumbs

Method-

* In a bowl add 4 tbsp sugar and 2 tbsp butter, and cream well.
* Add the eggs and mix well.
* Make caramel with the remaining sugar.
* Add the flour and milk to the egg mixture
*Dip the bread slices in water, squeeze out all the water and add to the egg batter.
* Add the bread crumbs, caramel, vanilla essence and the baking pwd to the batter and mix well.
* Mix 1 tbsp of refined flour with the nuts and add the nuts to the batter.
* Grease a cake tin with butter and line with foil.
* Grease the foil and pour the batter in the tin.
* Cover the cake tin with foil and seal the edges well.
* Now steam in a steamer for 30-35 mins or till done.
* Take it out of the steamer and let it cool completely.
* Then cut into desired size and serve with creme angkaise or ice cream or whipped cream.

LOVE FOR EGGPLANT OR AUBERGINE

My love for aubergine is so great that i have added it here to maggi. Yes u heard it right, maggi. But i cant just eat any aubergne. I cannot eat the small baby ones or the long ones. I can only eat the round huge ones.
Ingredients-

1 packet maggi instant noodles(i used chicken flavoured. you can use the masala, will taste much better)
1/2 aubergine, cut into dices
1 egg
Oil to fry
Salt and pepper to taste
1 tsp coriander, chopped

Method-

* In a bowl mix salt and pepper with the aubergine.
* Deep fry till just golden on outside.
* Remove and drain on kitchen paper.
* In a pan make maggi as per instructions.
* When it is 50% cooked add the aubergine and mix well.
* Cook the maggi. Just before tsking it off the fire, reduce the heat and add the egg and mix well.
* Serve hot garnished with some coriander.

SESAME POTATOES

Ingredients-

3 large potatoes, boiled and cubed
3 tbsp toasted sesame seeds
1 tsp cumin seeds
1/2 tsp green chilli, chopped
Salt to taste
1 tbsp oil
1 tbsp coriander, chopped

Method-

* In a pan, heat the oil.
* Add the cumin seeds and let them plutter.
* Add the green chilli and saute for a min.
* Add the potatoes and coat well.
* Then add the salt and sesame seeds and mix well.
* Garnish with chopped coriander and serve hot.

TEA FLAVOURED FRIED CHICKEN

Ingredients-

500 gms chicken leg and thighs, boneless, leave whole
250 ml double storng black tea
1 lemon cut into wedges
Juice of 1 lemon
4 tbsp sugar
1 tbsp salt
2 cups bread crumbs
1 tbsp chilli flakes
1 tbsp oregano
1 tbsp black pepper pwd
2 tbs really fine chopped garlic
2 tbsp salt
1 tbsp mustard pwd
2 eggs
1 cup refined flour
Oil for frying

Method-

* Pour the tea n a bowl and mix the salt, sugar, lemon juice and lemon wedges.
* Add the chicken into the tea mixture and let it soak in fridge for 24 hrs.
* Next day drain the chicken into a colander and remove all liquid. Pat dry.
* In a bowl combine the bread crumbs, chili flakes, oregano, pepper, garlic, salt and mustard.
* In another bowl place the refined flour.
* In another bowl beat the eggs.
* Arrange the bowls in the order of flour, egg and bread crumb mix.
* Dip the chicken in the flour, then the egg, and then the bread crumb mix, applying pressure to ensure that the bread crumbs are coating evenly.
* Heat oil in a pan and fry the chicken until golden in colour or till done.
* Cut into small cubes and serve as snacks or serve whole with veggies and mashed potatoes as dinner.

MUDDLED SPICY LEMON FIZZ

Ingredients-

3 lemon
1/2 green chilli(use 1 if you want it more spicy)
2 tbsp confectioner's sugar
6 mint sprigs
1 pinch salt
1/4 tsp black salt
Ice cubes
1/4 cup cold water
500 ml soda or 7 up

Method-

* Cut 2 lemon into wedges and remove seeds.
* Take out juice of the other lemon.
* In a cocktail shaker, place the lemon wedges, lemon juice, chilli, salt, black salt, and 4 mint sprigs.
* Use a muddler and muddle all the ingredients.
* Add 5-6 ice cubes, sugar, cold water and close the shaker and shake vigourously.
* In a tall glass, add the remaining mint sprigs and fill with crushed ice.
* Strain the drink into the glass.
* Top it with soda or 7 up.
SIP AWAY THE HEAT.

DIFFERENT FRENCH TOAST

This is a very diferent recipe for french toast as this uses flour and also is not sweet but savoury. It also has onion and herbs. Hope you find this interesting.

Ingredients-

6 slices of whole wheat bread
2 eggs
1/4 cup milk
2 tbsp coriander, chopped finely
1 medium onion, very finely chopped
3-4 tbsp refined flour
Salt to taste
Pepper to taste
oil for greasing

Method-

* In a bowl, break the eggs.
* Add milk, salt, pepper, onion, coriander, and flour.
* Whisk well to make a smooth and thin batter.
* Cut the sides of the bread slices.
* Dip a slice in the egg batter and cover both sides.
* Heat a non-stick pan or tawa.
* Sprinkle some oil and place the batter dipped bread on it.
* Let it turn a golden brown on one side and then flip over to the other side.
* When golden brown, remove and serve hot.
* If you are serving these for breakfast , then serve them whole or cut diagonally.
* If you are serving them as snacks, then cut the bread into small desired shapes, like triangles or you can even use different cookie cutters, and then dip in the batter and shallow fry.
* If you cut the bread into different shapes with a cookie cutter, then they also make interesting snacks for kids.

NO BAKE APPLE CRUNCH

Ingredients-

for the apple filling-
2 granny smith or cooking or green apples
3 tbsp sugar
1 tbsp butter
1/2 vanilla bean or 1 tsp vanilla essence
1/2 tsp cinnamon pwd
1 tbsp flour
1 pinch salt

for the crunch-
1/4 cup cooking oats
1/4 tsp cinnamon
2 tbsp sugar
3 tbsp butter
4 tbsp chopped nuts(cashew, almonds or walnuts)

Method-

* Peel and slice the apples into thin slices or cut into small dices.
* In a pan heat the butter and add the apples.
* When the apples are coated with the butter, add the sugar, cinnamon, vanilla and salt.
* Mix well and let the apple become soft.
* Now sprinkle the flour on this mixture on slow flame.
* Mix well till all the moisture is absorbed.
* Portion into 4-6 bowls equally.
* For the crunch - In a non-stick pan heat the butter.
* Add the oats, chopped nuts, sugar and cinnamon until the mixture turns golden brown.
* Top the apple filling with the oats mixture equally.
* Let it sit for 5 min.
* Serve with ice cream or whipped cream.

VEGGIE CHEESE TOAST

Ingredients-

2 tbsp thick bechamel or white sauce
3 tbsp cheddar cheese, grated
4 slices bread
1 cup veggies, chopped or brunoise( carrots, peas, brocolli, beans, capsicum, bellpeppers)
Salt to taste
pepper to taste

Method-

* Blanch all the veggies except the bellpeppers and capsicum.
* In a bowl mix the blanched veggies, capsicum, bellpeppers, white sauce, cheese, salt and pepper.
* Make into a thick paste.
* Toast the bread on one side.
* Spread the veggie mixture equally on the 4 slices on the untoasted side.
* Gratinate under a salamander until the top is golden.
* Cut into desired shape and serve hot with or without a dip.

WHOLE WHEAT AND COCONUT LADDOO

Ingredients-

150 gms ghee
350 gms whole wheat flour or atta
100 gms dessicated coconut
1/2 cup sugar
2 tbsp almonds or cashew nuts, chopped
1 tbsp raisins, chopped

Method-

* In a pan mealt the ghee.
* Add the wheat flour and cook it till it smells nutty and is roasted and has changed colour.
* Now add the sugar and let it melt competely.
* Then turn off the fire and add the coconut, raisin and nuts.
* Mix well and let it cool till you can touch it with your hand.
* Make small balls or laddoos in desired sizes.

YOGHURT N TEQUILA DIP

Ingredients-

2 tbsp tequila
Juice of 1 lemon
1 cup hung curd
1/4 cup milk
1/4 cup mayonnaise
2 tsp garlic, chopped
1/2 tsp chilli pwd or paprika
2 tbsp coriander, chopped
Salt and pepper to taste

Method-

* Place all the ingredients in a bowl.
* Mix well with a whisk.
* Chill for atleast 1 hr before serving.

SPICY ALMONDS

Ingredients-

2 cups almonds, blanched and peeled
1 tbsp salt
1 tbsp chilli pwd
1-3 tbsp olive oil

Method-

* Preheat the oven at 120 C.
* Mix the salt and chilli pwd.
* Toast the almonds for 10 min.
* Transfer to a bowl while hot.
* Mix with the spice mixture and oil, as much as required, to just coat the almonds.
* Serve at room temperature.

GOLDEN CASHEW NUGGETS

These nuggets or morsels of cashew are made with jaggery and muri or puffed rice. Muri is to rice as popcorn is to corn. Very nutritious snacks for children and also for those sweet cravings.

Ingredients-

200 gms jaggery
250 ml water
2 cups muri
1/2 cup roasted cashewnuts, coarsely crushed
1/4 tsp cardamom pwd

Method-

* In a pan bring water and jaggery to a boil.
* Reduce heat and add the mori and mix well.
* Not add the cashew and the cardamom.
* Mix well. Take it off fire.
* Let it cool till you can handle the mixture with fingers.
* Oil your palms and fingers well.
* Take small portions of the mixture and shape into desired shape.
* You have to this fast as the mixture will solodify fast as soon as it starts cooling.
* Store in an air-tight container. And ENJOY !!!!!!!

SPICED ROAST CHICKEN IN RICE-COOKER

Ingredients-

1 whole chicken, about 800 gms
3 carrots, peeled and diced
3 potatoes, peeled and diced
2 onions, peeled and diced
2 tomatoes, peeled and diced
100 gms french beans, destringed
1 head broccoli or cauliflower, cut into flowerets
1 tbsp garlic, chopped
2 tbsp olive oil
2 tbsp worcestershire sauce
1 tbsp oregano
2 tbsp chilli flakes
1 tbsp salt or to taste
2 tbsp pepper or to taste
2 tbsp tomato ketchup

Method

* Make the marinade by mixing all the ingredients except the chicken and the veggies.
* Marinate the chicken in the marinade and keep aside for about 1 hour.
* Remove the chicken from the marinade and keep aside.
* Marinate all the veggies in the leftover marinade.
* Place the veggies in the bottom of the rice-cooker.
* Place the chicken on top of the veggies and 1/2 cup of water.
* Turn on the cooker and let it cook till it turns off on its own.
* The chicken and the veggies are done to perfection.
* Serve along with rice or bread and Enjoy!!!!!!!!!!!!!!!!

SPICED PEANUT SANDWICH

Ingredients-

1/4 fresh coconut, grated
3 tbsp coriander, chopped
1 tbsp cumin pwd
1 tbsp coriander pwd
1 cup peanuts, boiled
1 cup cubed potato, boiled
1 tbsp oil
1 onion, chopped
1/2 tsp turmeric pwd
1 tsp lemon juice
Salt to taste
6 slices bread
1 tbsp butter

Method-

* Make a smooth paste of coconut, coriander, cumin pwd and coriander pwd using little water.
* In a pan, heat oil and saute the onions.
* Add 2 tbsp of the coconut paste and saute till it starts leaving oil.
* Add 1/2 tsp turmeric pwd and mix well.
* Add the peanut and potato and mix well.
* Season with salt and lemon juice.
* Divide the mixture into 3 parts and spread on 3 slices of bread.
* Cover the remaining 3 slices.
* Put very little butter on both sides and grill or toast in a sandwich maker.
* For snacks, toast the bread on one side.
* Spread the peanut mixture evenly on the non-toasted side.
* Sprinkle with little grated cheddar cheese and gratinate.
* Cut into desired shapes and serve.

BANGALI MUSTARD RELISH OR KASUNDI

I've been dying to taste this for a long time now. So i finally got a bottle from cr park. But realised that going there every time for a bottle is just not feasible. so by trial and error and mothers help, came up with this version of my recipe and it tastes just the same. Or even better.

Ingredients-

1 small raw mango
2 tbsp mustard seeds
5 green chillies
5 cloves of garlic
1 tsp salt

Method-
* Just blend them together with about 3 tbsp of water.
* Store in a jar and let it rest.
* Best results if used after 5-6 hrs, as the flavour and colour intensify.
* Enjoy dipping anything in it. Best with fried dishes.

POACHED EGGS ON MUSHROOM N SALAMI ON TOAST

This breakfast is as light and as healthy as it can get. And there's no use of any oil or butter. So make this and enjoy your healthy start to a great day. But really sorry that i forgot to take a photograph as i was really hungry.

Ingredients-

2 eggs
2 slices brown or whole wheat bread
6-8 button mushrooms, diced
2 slices salami, diced
1 small onion, diced
1 tbsp vinegar
Salt to taste
Pepper to taste

Method-

* In a non-stick pan put the mushrooms and the onions and sprinkle a few drops of water and cook till the water evaporates.
* Add the salami and saute for 2 min. Season with salt and pepper.
* Toast the slices of bread.
* Divide the mushroom mixture equally and put on the bread.
* In a deep pan boil some water with the vinegar.
* Poach the eggs in the water.
* Remove and drain excess water and place the poached eggs on the mushroom mixture.
* Sprinkle salt and pepper on top. ENJOY guilt free breakfast.

CHOCOLATE BANANA MILK SHAKE

I made this for my 11 months daughter. And she just loved it and finished it all.

Ingredients-

1 ripe banana
1 glass full cream milk
1 tbsp sugar
1 tbsp cocoa pwd

Method-

* Put all in the blender and blend till smooth and frothy.
* And put it in the sipper and feel satisfaction by watching it disappear.

TOFU AND BANANA CHOCOLATE PUDDING

Ingredients-

1 banana
1 pack soft silken tofu
1/4 cup confectioners' sugar
5 tbsp cocoa powder
3 tbsp soy milk
1 pinch cinnamon pwd

Method-

* Place the banana, tofu, sugar, cocoa powder, soy milk, and cinnamon into a blender.
* Cover and puree until smooth.
* Pour into individual serving bowls and refrigerate for 1 hour before serving.

KAJU KATLI OR CASHEW BARFI

Ingredients-

100 gms cashew nuts
100 gms sugar
1/4 tsp cardamom pwd

Method-

* Soak the cashew in water for about 1-2 hrs.
* Drain the wateand make a paste.
* Put it in a non-stick pan and add the sugar.
* Keep stirring and cooking till the mixture forms into one lump.
* Keep cooking till it leves the sides of the pan.
* Spread on a greased surface and let it cool.
* Cut into desired shape. ENJOY !!!!!!!!!!

FISH IN A BAG OR RICE-COOKER FISH

This is what you would actually call a papillote or fish en papilotte. But i didnt have parchment paper so i made it in foil. I used snapper fillets. And i cooked it in a rice cooker.



Ingredients-

4 fish fillets
2 carrots
8-10 baby corns
6 mushrooms
8-10 french beans
2 tbsp dijon mustard
2 tbsp olive oil
1 tbsp coriander, chopped
Salt to taste
Pepper to taste
2 tbsp butter

Method-

* Wash and pat dry the fish with kitchen paper.
* Make the marinade by mixing mustard, olive oil, salt, pepper and coriander.
* Marinate the fish in the marinade and leave for 10 min.
* In the meanwhile, cut the veggies into desired shapes or cuts.
* If you want you can par-boil them. I left them as it is and they turned out a little crunchy, just the way i like them.
* In a pan, put the butter and just toss all the veggies till they turn bright in colour.
* Tear 2 large peice of foil, large enough to hold half the veggies and 2 fillets of fish.
* Divide the veggies in half and put on both the foils.
* Place the marinated fish on top of the veggies.
* Now fold the foil so as not to leave any openings.
* Now place them in the rice cooker and pour 1 cup of water in the rice cooker.
* Turn on the cooker and leave it for 20 min.
* The fish is cooked and so are the veggies.

GUJIA OR KARANJI

Ingredients-

60 gms maida
10 gms ghee
15 ml cold water
30 gms khoya
10 gms dessicated coconut
6 rach of almon and cashew, chopped
20 gms castor sugar
Ghee - for frying

Method-

* Take maida and make a well in the centre. Add melted ghee and rub mix with fingertips till a sandy texture is formed.
* Add water and make stiff dough.
* Prepare filling by cooking khoya for 5 min. Remove and let it cool.
* Add desiccated coconut and nuts. Mix well and add sugar.
* Make six balls out of the dough and roll into small puris.
* Divide filling into six equal portions.
* Put one portion of khoya mixture into the center of each puri.
* Moisten the edges with a little water and fold into a semicircle, pressing down the edges together, like a turn-over.
* Deep fry to a golden color on a slow heat.

GANESH CHATURTHI

Hi,
Today is the first day of the festivities for GANESH CHATURTHI. And this year the festivities will last for 11 days, which is rather longer than usual. So i got up at 6am and started my preparation for the festival. And i made two fav sweets of Ganesh Ji. I made puran poli and gujia, also known as karanji in mahaeashtra. Today i'm posting only the recipe for puran poli. I'll post the recipe of gujia tomorrow.

Ingredients-
200 gms chana daal
250 gms jaggery
250 gms refined flour
3 tbsp confectioner's sugar
5 tbsp oil
5 tbsp ghee + 4 tbsp ghee.
1/2 tsp cardamom pwd
6 tbsp milk

Method-

* Wash the chana dal and cook till soft. Drain out the extra water .
* Add jaggery to the cooked dal and blend it to a smooth paste.
* Cook the mixture on low heat until the mixture becomes thick.
* Remove from heat and add cardamom pwd. and leave it to cool.
* Mix the flour and sugar. Rub the flour with oil and ghee.
* Add enough cold water and knead into a smooth dough. Keep it in the fridge for 30 min.
* Divide the dal mixture into ping pong sized balls and the dough into slightly smaller balls and roll them out a little.
* Place the gram dal ball in the centre of the rolled flour dough and close it to cover the filling completely.
* Roll out into a chapati and cook on a non-stick tawa till done on both sides, adding a little ghee around.
* Fry till golden brown on both sides.
* Then put 1 tsp of milk on it and let it soak the milk.
* Serve hot to Ganesh Ji. N then have the rest. Enjoy !!!!!!!!

SPICED POTATO SANDWICHES

Ingredients-

2 large potatoes, peeled, boiled and mashed
1/4 cup green peas, boiled
1 tbsp oil
1 onion, chopped
1 green chilli, chopped without seeds
1 tsp mustard seeds
6-8 curry leaves
1/2 tsp turmeric pwd
1/2 tsp red chilli pwd
Salt to taste
8 bread slices
1 tbsp butter, for greasing

Method-

* Switch on the sandwich toaster or griller and let it heat.
* In a pan heat the oil and splutter the mustard seeds and the curry leaves.
* Add the onion and saute till translucent.
* Add the spices and green chillies and saute.
* Add the potatoes and peas and mix well.
* Season the mixture.
* Add 1/2 cup water and let all the water be absorbed by the mixture.
* Then divide the mixture equally between 4 slices of bread.
* Top them with the other 4 slices.
* Apply little butter on both the sides of the sandwich.
* Toast or grill the sandwiches till crisp and golden brown on the outside.
* Serve with any sauce of your choice.

THE OMNIVORES 100

Hi,

This is a great list of things that I think every good omnivore should have tried at least once in their life. The list includes fine food, strange food, everyday food and even some pretty bad food - but a good omnivore should really try it all. Don’t worry if you haven’t, mind you; neither have I, though I’ll be sure to work on it. Don’t worry if you don’t recognise everything in the hundred.
I've eaten quite a lot of off the list as i was a chef.
This list is from the http://www.verygoodtaste.co.uk/ blog. You can also put it on your blog. Just- 1) Copy this list into your blog or journal, including these instructions. 2) Bold all the items you’ve eaten. 3) Cross out any items that you would never consider eating.


1. Venison
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
5. Crocodile-Alligator?
6. Black pudding
7. Cheese fondue
8. Carp
9. Borscht
10. Baba ghanoush
11. Calamari
12. Pho
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
16. Epoisses
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
28. Oysters
29. Baklava
30. Bagna cauda
31. Wasabi peas
32. Clam Chowder
33. Salted lassi
34. Sauerkraut
35. Root beer float
36. Cognac with a fat cigar
37. Clotted Cream Tea
38. Vodka Jelly/Jell-O
39. Gumbo
40. Oxtail
41. Curried goat
42. Whole Insects
43. Phaal
44. Goat’s milk
45. Malt whisky from a bottle worth $120 or more
46. Fugu
47. Chicken tikka masala
48. Eel
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
52. Umeboshi
53. Abalone
54. Paneer
55. McDonald’s Big Mac Meal
56. Spaetzle
57. Dirty gin martini
58. Beer above 8% ABV
59. Poutine
60. Carob chips
61. S’mores
62. Sweetbreads
63. kaolin
64. Currywurst
65. Durian
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
68. Haggis
69. Fried plantain
70. Chitterlings or andouillette
71. Gazpacho
72. Caviar and blini
73. Louche absinthe
74. Gjetost or brunost
75. Roadkill
76. Baijiu
77. Hostess Fruit Pie
78. Snail
79. Lapsang Souchong
80. Bellini
81. Tom Yum
82. Eggs Benedict
83. Pocky
84. 3 Michelin Star Tasting Menu
85. Kobe beef
86. Hare
87. Goulash
88. Flowers
89. Horse
90. Criollo chocolate
91. Spam
92. Soft shell crab
93. Rose harissa
94. Catfish
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
98. Polenta
99. Jamaican Blue Mountain coffee
100. Snake

BANANA N HONEY(NO ICECREAM MAKER) ICE CREAM

Ingredients-

2 ripe bananas
2 egg yolks
200 ml milk
200 ml cream
1/2 cup honey

Method-

* In a pan boil the milk.
* In a bowl mix the egg yolks and the honey.
* Once the milk is slightly cool, then add it to the egg yolk mixture. make sure you stir the mixture vigourously as you are adding the milk.
* If you are making the anglaise for the first time, then use a double boiler. Or else you can do it directly on the fire.
* When the anglaise reaches a coating consistency, then take it off fire.
* In a bowl mash the bananas to ypur desired smoothness depending on the type of chunks you want in the ice cream or not.
* Add the cream to the mashed bananas and mix well.
* Mix the anglaise to the cream and banana mixture and whisk well.
* Pour the ice cream mixture in a metal dish and put it in the freezer.
* Let it set for 45 min and then take a wooden spoon and mix it vigourously to dislodge all the semi frozen parts from the sides.
* Do this process after every 30 min for three times.
* Then let it set for about 2-3 hrs.
* Now indulge yourself into sinful mouthfuls of divine ice cream. ENJOY !!!!!!!!!

QUICK CHILLI PICKLE

Ingredients-

20 green chillies, chopped finely
Pinch of asoefotida
1/4 tsp mustard seeds
1/8 tsp turmeric powder
2 tsp lemon juice
Salt to taste
2 tsp mustard oil

Method:
* Heat the oil in a pan.
* Add mustard seeds and asoefotida, let it splutter
* Add green chillies, turmeric pwd and salt.
* Saute for a minute
* Cover and keep for 2 minutes.
* Add lemon juice, mix well .
* Take it off fire and let it cool.
* Store in an air-tight container. And keep it in the fridge. Enjoy !!!!!!!!

MOTHER'S CHICKEN PICKLE

Ingredients-

1 kg chicken, with or without bone
1 1/2 cup mustard oil oil
100g salt
4 tbsp red chilli pwd
1 tsp turmeric pwd
4 tbsp ginger and garlic paste
2 tsp fenugreek seeds
2 tsp coriander seeds
2 tsp mustard seeds
1/2 tsp black peppercorns
1 inch cinnamon stick
8 cloves
Juice of 10 lemons


Method-

* Wash the chicken and cut into 1 1/2" pieces.
* Heat 1 cup oil in a pan and fry the chicken peices till brown on all sides.
* Remove the chicken and keep aside.
* In the same oil, add the whole spices and splutter them.
* Then add the ginger and garlic paste.
* Add the turmeric and chilli pwd and mix well.
* Now add the chicken to this mixture.
* Add salt and mix well.
* Now add the lemon juice and check seasoning.
* Take it off fire and let it cool.
* Store in a air-tight glass jar.
* Heat the remaining 1/2 cup oil till smoking and pour it over the pickle.
* The pickle is ready to eat the next day.
* Can be stored in the fridge.
NOTE-- My mother used chicken with bones as it adds that extra flavour to the pickle.

MUSHROOM, CORN AND CHEESE RICE

Ingredients-

1 cup rice
1 cup diced mushrooms
1/2 cup corn
1/2 cup cheddar cheese
Salt to taste
2 tbsp oil
1 onion, chopped
1/2 tsp garlic, chopped
1 tsp chilli flakes

Method-

* In a pan, heat oil and saute the onion, garlic and chilli flakes.
* When they are translucent, add the mushrooms.
* Cook the mushrooms till all liquid has evaporated.
* Add the corn and cook for 5 min.
* Add the rice and saute till mixed well.
* Add 2 cups water and salt and let it come to a boil.
* Cover and cook on slow flame for about 10-15 min or till very little liquid is left.
* Add the cheese and cover till all liquid is absorbed.
* Can be garnished with freshly chopped coriander. Serve immediately and ENJOY!!!!!!

CARROT PRESERVE

Ingredients-

200 gms carrot
100 gms sugar
50 ml water
1/4 tspsaffron
2 green cardamom

Method-

* Peel and cut the carrots into dices.
* In a pan make a sugar syrup, with water and sugar, of one thread consistency.
* Now place the carrots in the syrup and boil till they are cooked and the syrup is thick.
* Take it off the fire and add the saffron and crushed cardamom.
* Cool and pour in an airtight container.
ENJOY !!!!!!

EASY PEASY CHOCOLATE FUDGE.

After trying all sorts of recipes, from the net as well as from books, this is the recipe that i've modified according to my taste and it is guaranteed to please you all. You can use any kind of nuts that u want. I've used cashew as i dont like walnuts.

INGREDIENTS-

3½ cups (packed) icing sugar
½ cup cocoa powder
¼ tsp salt
¼ cup milk
1 tbsp vanilla essence
110 gms butter (margarine is possible, but butter works better)
1 cup cashewnuts, toasted and chopped


Method-

* In a microwave safe bowl, mix sugar, cocoa and salt.
* In a mug, melt butter in microwave and pour over sugar mixture.
* Add the milka dn vanilla and blend thoroughly.
* Microwave on high for two minutes. Bottom of the bowl should feel warm.
* Stir vigorously until smooth. Around 5 min, dont beat. Stir in cashewnuts.
* Pour into a steel baking dish lined with double thickness of waxed paper.
* Chill in refrigerator till it is set hard.
* Cut into desired shapes. ENJOY !!!!

SPICY RED MASALA CHICKEN

Ingredients-

For the red masala-
1 tsp cumin seeds
6 cloves
6 cloves of garlic
1 tsp whole black peppercorns
5 whole dried red chillies
1/2 cup coconut, grated
1 large stick cinnamon
250 gms chicken, boneless thighs, diced
1 large onion, chopped
1 large tomato, chopped
5-8 curry leaves
1 tbsp oil
1/2 tsp turmeric pwd
Salt to taste
Coriander for garnish

Method-

* In a pan, dry roast the cloves,cumin, peppercorns, chillies and cinnamon.
* Add the garlic and coconut and cook on dry heat for some more time.
* Add about 3 tbsp water and make a fine paste.
* In a pan, heat oil and add the curry leaves.
* Add the onion and saute till almost golden brown.
* Add the tomatoes and cook till done.
* Add the turmeric pwd and mix well. Cook for 2 min.
* Add the chicken and saute for some time till it changes colour.
* Then add the red spice mix and mix well.
* Add about 1 cup water and cook till chicken is tender.
* Season wit salt and garnish with fresh coriander and serve hot with rice.

COCO-CHOCO PANNA COTTA

Hi,
Yesterday was my husband's b'day. N this dessert was made specially for him. And the inspiration for the flavours was his fondness for bounty. Hence chose chocolate and coconut to make this a very unusual and exotic panna cotta ever.

Ingredients-

2 cups coconut milk
1 cup cream
3 tbsp cocoa pwd
1/2 cup sugar
3 tsp gelatin soaked in 2 tbsp hot water

Method-

* Boil the coconut milk and add the sugar.
* Add the cocoa pwd.
* Let it cool a little and add the cream.
* Add the gelatin and mix well.
* Pour into desired containers and let it chill in the frig.

GREEN GRAM DAL HALWA

Ingredients-

1 cup green gram dal
1 cup coconut milk
1/2 cup milk
3 tbsp ghee
3 tbsp sugar
2 green cardamom

Method-
* Boil the green gram dal till it is soft enough to be pureed.
* Boil the dal into a smooth puree with very little water.
* In a thick bottomed pan, heat the ghee.
* Add the dal puree and mix well till all the ghee is incorporated in the dal.
* Add the coconut milk and milk.
* Mix and add the sugar.
* Cook till desired consistency is reached.
* Can be garnished with chopped nuts of your choice.
* And you can serve it hot ocold as per your choice.

POTATO, COTTAGE CHEESE AND TOMATO BAKE

Ingredients-

2 potatoes, peeled and grated
1 cup cottage cheese, grated
2 tomatoes, sliced thinly
1/2 cup mayonnaise
1/2 cup parmesan cheese, grated
1 large onion, chopped
2 tbsp coriander, chopped
4 tbsp butter
Salt to taste
Black pepper, crushed, to taste

Method-

* In a pan, heat 2 tbsp butter and let it melt.
* Add the potato and onion and saute till all liquid is reduced but doesnt colour much.
* Season the potato mixture.
* Layer the cooked potato evenly at the bottom of a baking dish.
* Make a layer of tomato slices using half of the tomato.
* In a pan, heat 2 tbsp butter and let it melt.
* Add the cottage cheese and saute till all liquid id reduced.
* Season the cottage cheese mixture and add the choped coriander.
* Make an even layer of cottage cheese over the tomato layer.
* Make another layer with tomato slices.
* Mix the mayo and the parmesan cheese.
* Spread this evenly over the tomato layer.
* Bake for 20 min in a pre-heated oven at 160 C or till the top is golden brown.
* Serve hot and ENJOY !!!!
NOTE- If you want to make this recipe pure veg then instead of egg mayo, just add vegetarian mayo.

CHICKEN DHANSAK

Hi,
Today is Parsi New Year. They say "Navroz Mubarak". And on this day i made chicken dhansak. I know traditionally it is not made with chicken. But this is just my variation. Hope u all enjoy it.

Ingredients-

1/2 cup tuar dal
1/2 cup moong dal
1/2 cup urad dal
1 cup egg plant, diced
1 cup potatoes, diced
1/2 cup tomatoes, chopped
1 cup onions, chopped
2 tbsp ginger and garlic paste
1/2 tsp cumin seeds
1/2 tsp turmeric pwd
2 tbsp oil
Salt to taste
2 tbsp coriander, chopped

Method-

* Wash all the dals.
* Cook the dal with 1/2 the onion, potatoes, brinjal, turmeric and salt till they are all mashy and no veggies are visible.
* Heat oil in a pan and add the cumin seeds till they splutter.
* Add the onions and brown them.
* Add the ginger and garlic paste and saute till brown.
* Add tomatoes and cook till a homogenous mix is formed.
* Add the chicken and coat in the mix and cook till brown.
* Now add the dal and veggie puree.
* Add 1/2 cup water and cook till the chicken is done.
* Garnish with chopped coriander and serve hot with bown rice.

PRESSURE COOKER KEEMA BIRYANI

Ingredients-

500 gms lamb mince
1 cup basmati rice
1 cup milk
1 cup yoghurt
2 tbsp cashewnuts, chopped
2 tbsp raisins
2 tbsp oil
1 large onion, chopped
1 tbsp ginger and garlic paste
1 tsp cumin pwd
1 tsp coriander pwd
1/2 tsp turmeric pwd
1/2 tsp chilli pwd
Salt to taste
1 bay leaf
1 black cardamom
2 green cardamom
2 cloves
1 small peice cinnamon
1 whole dried red chilli
2 tbsp mint leaves, chopped

Method-

* Wash and soak the rice.
* Heat oil in the cooker and add the whole spices.
* Add the onion and saute till golden brown.
* Add the ginger and garlic paste and saute till brown.
* Add the pwd spices in the yoghurt and mix well.
* Add the yoghurt mix to the onion and saute till oil is seperated.
* Add the lamb mince, raisin and cashew and cook till mince is 50% done.
* Add the soaked rice and mix well.
* Add the milk, 2 cups water, mint and salt to taste.
* Let it come to a boil and close the lid.
* After a whistle, reduce the flame and cook for 7-9 min.
* Serve hot with chilled raita of your choice.

TEQUILA PRAWNS

Hi,
Today is RAKSHA BANDHAN, a day when a sister ties a thread on her brother's wrist and the brother promises to take care and protect her all through his life.
I dont have any brothers so no celebration for me.

Ingredients-

500 gms prawns, peeled and deveined
1/2 tsp garlic, chopped
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp chilli flakes
Salt to taste
3 tbsp coriander, chopped
pepper to taste
1 tbsp basil, chopped
2 tbsp tequila

Method-

* Put all the ingredients, except the prawns, in a bowl and mix well.
* Marinate the prawns in the marinade for about 20 min.
* Heat a non-stick pan and grill the prawns 3-4 min on each side.
* Serve with a salad or can be used in a salad.

HAPPY 61st INDEPENDENCE DAY

Hi,
Today we are all celebrating India's 61st Independence Day so no cooking for me also. I also want independence just for 1 day from the hot and humid kitchen. So just this snap that i clicked from my terrace of these 2 guys selling balloons in the tri-colour on the intersection in-front of my house since 5am. And another image that i downloaded from yahoo india. And another excuse for not cooking today is that my daughter is not well.

CASHEW N COCONUT CHICKEN

Ingredients-

500 gms chicken on the bone
1 cup cashewnut
1/2 cup dessicated coconut
1/2 turmeric pwd
1 tsp cumin pwd
1 tsp coriander pwd
Salt to taste
1/2 tsp red chilli pwd
1 tbsp oil
1 onion, chopped
1 tbsp ginger and garlic paste
1 bayleaf
2 green cardamom
2 clove
1 small peice cinnamon
3 tbsp coriander, chopped
3 cashews, chopped

Method-

* In a pan, broil or dry roast the cashew and the coconut, seperately.
* Now combine the two and make a paste with 1/2 cup water.
* In a pan, heat oil and add bayleaf, cardamom, cinnamon and cloves.
* When they change colour, add the onion and brown.
* Now add the ginger and garlic paste and saute well.
* When it changes colour, then add all the pwd spices.
* When the spices start leaving oil, then add the chicken and mix well with the spices.
* Let it cook till it is light brown on all sides.
* Now add the cashew and coconut paste and mix well in the chicken.
* Let it cook for 5-7 min.
* Add 1 cup water and let it cook on a slow flame for about 10 min or till the gravy is thick.
* Season and garnish with chopped coriander and cashew.
* Serve hot with rice or paratha. ENJOY !!!!!!

CHICKEN LIVER PEPPER FRY

Ingredients-

500 gms chicken livers
2 onions, finely chopped
1 tsp garlic, chopped
1/2 tsp mustard seeds
10-12 curry leaves
2 tbsp oil
Salt to taste
Lots of pepper pwd
2 tbsp coriander, chopped

Method-

* Wash and pat dry the livers.
* In a pan heat the oil.
* Add the curry leaves and the mustard seeds and let them splutter.
* Add the onion and saute till almost brown.
* Add the salt and pepper and mix well.
* Add the chicken livers and coat in the spice mix.
* Cover and cook for 5 min or till the livers are cooked.
* Garnish with chopped coriander and serve with hot parathas. ENJOY !!!!!!
TIP- They can also be cut into small pieces and put on small squares of toasted or fried bread and served as canapes along with a round of hard drinks.

RED CHIKEN FRICASSE

Ingredients-

250 gms boneless chicken, either breasts or thighs
1 carrot
8-10 beans
1/2 cup corn kernels and green peas
2 tbsp flour
4 tbsp tomato ketchup
2 tbsp chopped sprng onion bulbs
1 tbsp oregano
1 tsp chilli flakes
1/2 tsp garlic
2 tbsp olive oil
Salt to taste
Pepper to taste
1 1/2 cup chicken stock

Method-

* Slice the chicken into bite size peices.

* Peel the carot and cut into small dices.

* String the beans and cut into small dices.

* Blanch all the veggies seperately.

* In a pan, heat oil and saute the onion, chilli flakes, garic and oregano.

* Add the chicken and saute till seared on all sides.

* Add the veggies and mix well.

* Add the flour and let it coat all the veggies and chicken.

* Add the tomato ketchup and mix well.

* Add the chicken stock and mix well.

* Let it cook on high heat and let it reduce.

* Check and add seasoning.

* Serve hot with rice or bread. ENJOY !!!!!

SAGO PUDDING WITH MANGO AND COCONUT

Ingredients-

1/2 cup sago pearls
1 cup water
1 large ripe mango
4 tbsp dessicated coconut
1/2 cup sugar


Method-

* Soak the sago in about 2 cups of water for 20 min.
* Drain and cook in 1 cup water till soft.
* Add the coconut and sugar and cook for 5 min.
* Peel and cut the mango into small dices.
* Make a pulp of half the mango and add to the sago and mix well.
* Take it off fire and pour into individual bowl.
* Let it chill in the frig.
* Garnish with the rest of the mango dices and serve chilled.

CHICKEN WITH PICKLED ONIONS

Ingredients-

500 gms chicken, desired cut or boneless
1 cup pickled onions, sliced
1 tbsp ginger and garlic paste
1/2 cup yoghurt
1/2 tsp turmeric pwd
1 tsp cumin pwd
1 tsp coriander pwd
1 bay leaf
1 tbsp oil
2 tbsp coriander leaves, chopped
Salt to taste

Method-

* In a pan, heat oil and add the bayleaf.
* Add the onion and saute till translucent.
* Add the ginger and garlic paste and saute for another 4-5 min.
* Add the pwd spices to the yoghurt and mix well to remove any lumps.
* Add the yoghurt to the onions and mix well. Cook for 5-7 min or till the spices leave oil.
* Add the chicken and coat well in the spice mix.
* Cook the chicken till done and season.
* Garnish with chopped coriander and serve hot with chapatti.

PICKLED ONIONS

Ingredients-

500 gms pearl onions or madras onions
2 cups vinegar
1 beetroot, peeled and diced
5 tbsp salt
1 bayleaf
6-8 cloves

Method-

* In a pan put the vinegar, salt, bayleaf and cloves.
* Add 2 cups water and bring to boil.
* Peel the onions and wash them nicely.
* Add the onions and the beetroot to the boiling liquid and cover and cook for 10 min.
* Remove from fire and cool.
* Store in a cool dry place. Or can even be stored in the frig.

CORN AND BACON CASSEROLE

Ingredients-

2 cups corn kernels
6 bacon rashers, diced
1 large onion
1 tbsp leek, chopped
1 tbsp celery, chopped
1 tomato, seeded and chopped
1/2 cup cheddar cheese, grated
1 tbsp butter
Salt to taste
Pepper to taste

Method-

* In a pan,put the bacon and brown evenly.
* Add the leek and celery and saute for 5 min.
* Then add the butter and the corn and cook for 5 min.
* Add the tomato and saute for 2 min.
* Season well with salt and pepper.
* Take it off the fire and add the cheese and mix.
* Put in a greased oven-proof dish and bake in a preheated oven at 180 C for 10 min.
* Serve hot and ENJOY !!!!!

COLOCASIA CROQUETTES

Ingredients-

250 grams colocasia, boiled ans mashed
1 large onion, chopped finely
3 tbsp coriander, chopped finely
1/2 tsp ginger, grated
1/2 tsp green chillies, chopped without seeds
Salt to taste
1 pinch asafoetida
1 tsp black pepper pwd
Oil for frying

Method-

* In a bowl, mix all the ingredients with the colocasia mash.
* Make a smooth mash.
* Shape into croquettes.
* Deeo fry in hot oil till golden brown.
* Serve with mint chutney. ENJOY !!!!

COCONUT LAMB CURRY

This dish is also going to be an entry for the event on srivallis blog cooking4allseasons.

Ingredients-

500 gms lamb cubes

300 ml coconut milk

1 cup yoghurt

1 tsp turmeric

1 tsp cumin pwd

1 tsp coriander pwd

1 large onion, chopped finely

1 tbsp ginger and garlic paste

Salt to taste

1 tbsp oil

1 green cardamom

2 cloves

1 small peice cinnamon

1 bayleaf

1 black cardamom

Method-

* Boil the lamb with salt and turmeric for 10 min.

* In a pan heat oil and add the whole spices.

* Add the onion and saute till translucent.

* Add the ginger and garlic paste and saute well.

* Add the pwd spices and mix well.

* Add the lamb and saute well for 3 min.

* Add the yoghurt and let it cook for 10 min.

* Add the coconut milk and let it cook for 5 min. or till reduced to desired consistency.

* Check for seasoning and serve with steamed rice.

CURRY MELA

Hi,

I've entered my name in this event. it seems very interesting. But unfortunately i've linked an old post as am a little pressed for time right now. But will post a new curry very soon for this event over at srivalli's blog cooking4allseasons.

BLACK PEPPER CHICKEN

In hindi it will be kali mirch ka murgh. This dish is not very spicy. And infact very good for people like me who cant have chillies but love black pepper in their food.

Ingredients-

500 gms chicken, any cut
2 cups yoghurt
1 large onion, grated
1 tbsp ginger and garlic paste
1 tsp cumin pwd
1 tsp coriander pwd
2 tbsp black pepper pwd
Salt to taste
1 green cardamom
2 cloves
1 small piece cinnamon
1 bayleaf
1 whole dried red chilli
1 tbsp oil

Method-

* In a pan, heat oil and add the whole spices.
* Add the onion and ginger and garlic paste and saute till golden brown.
* Mix all the pwd spices in the yoghurt and whisk well to remove all lumps.
* Add thisd to the pan and saute for 3 min.
* Add the chicken and coat in the yoghurt mix.
* Cover and let it cook for 10 min or till the chicken it done.
* Serve hot with steamed rice or hot chapattis. ENJOY !!!!!

STIR FRIED VEGGIES IN CURRIED COCONUT SAUCE

Ingredients-

1 red bellpepper, cut into diamonds
1 yellow bellpepper,cut into diamonds
1 green bellpepper, cut into diamonds
1 large carrot, cut thinly into designs
1 large onion, diced
10 beans, stringed and diced
3 tbsp green peas
10 babycorn, cut diagonally
1 tbsp curry pwd
1 cup coconut milk
1/2 cup spring onion, chopped
1 tbsp celery, chopped fine
Salt to taste
2 tbsp oil

Method-

* Blanch all the veggies except the bellpeppers.
* In a wok, heat the oil.
* Add all the veggies and toss and saute.
* Add the curry pwd and salt.
* Mix well and let it cook for 5 min.
* Add the coconut milk and mix weel.
* Take off fire and add the spring onion.
* Serve hot with steamed noodles or rice. ENJOY !!!!

LAMB AND OKRA CURRY

Ingredients-

500 gms boneless lamb

200 gms okra, ends cut off and left whole

1 large onion, finely chopped

1 tbsp ginger and garlic paste

1/2 cup tamarind pulp

4 tbsp yoghurt

3 tbsp oil

1 tsp cumin pwd

1 tsp coriander pwd

1/2 tsp turmeric pwd

1 tsp red chilli pwd

Salt to taste

3 tbsp coriander, chopped

Method-

* In a pan, heat 1 tbsp oil.

* Fry the okrs till bright green in colour.

* Remove and keep aside.

* In the same pan, add 2 tbsp oil.

* Fry the onions till golden brown.

* Add the ginger and garlic paste and brown well.

* Add the spice and saute well. Add 1/2 cup water if required.

* Add the lamb and coat well in the spices. And cook for 5 min in the spices.

* Reduce the heat and add the tamarind pulp and yoghurt.

* Add about 1 cup of water and let it simmer for 10 min.

* Add the okra and mix well. Let it cook for 3 min.

* Turn off the heat and garnish with chopped coriander.

* Serve hot with steamed rice. ENJOY !!!!!!!

BAKED BEANS WRAP

Ingredients-

1 can baked beans
1 large onion, chopped
1 capsicum, chopped
3 tbsp coriander, chopped
4-5 lettuce leaves
2 tbsp tomato ketchup
1/2 cup cheddar cheese, grated
4 chappatis
Salt to taste
1/2 tsp chilli flakes
Pepper to taste
1 tsp olive oil

Method-

* In a pan heat the olive oil.
* Add the onion and capsicum and saute till colour changes.
* Add the baked beans and cook well.
* Add the salt, pepper and chilli flakes.
* Mix well and reduce till all juices run dry, and take it off fire.
* Apply a thin layer of tomato ketchup on the chapattis.
* Divide the beans mixture on the 4 chapattis.
* Shred the lettuce leaves and divide between the chapattis.
* Sprinkle the cheese on the chapattis.
* Roll the chapattis nicely...ENJOY!!!!

INDO-THAI CHICKEN

Ingredients-

500 gms boneless chicken legs, diced
1 large onion, chopped
1 large tomato, chopped
1 tbsp ginger and garlic paste
2 tbsp green thai curry paste
Salt to taste
2 cups water
2 tbsp ground nut oil

Method-

* In a pan, heat the oil.
* Saute the onion and tomato, till onion is light brown in colour.
* Add the ginger and garlic paste and saute well.
* Add the curry paste and saute for 4 min.
* Add the chicken and saute till it is golden brown in colour.
* Add the salt and water.
* Mix well, cover and cook for about 10 min or till the chicken is cooked.
* Serve with hot steamed rice or noodles.

CORN N PEAS UPMA

Hi,
Sorry that couldn't post for thr last two days my internet was not working. And when i called airtel ti find out, they said that it was due to some technical fault which took them two days to rectify. Any ways, now here is the recipe which u all have been waiting for.

Ingredients-

1/4 cup corn kernels
1/4 cup peas
1/2 cup sooji
1 tbsp chana dal
1 tbsp urad dal
1 tsp mustard seeds
2 tbsp coconut oil
10 curry leaves
1 1/2 cup water
Salt to taste
1 whole red chilli

Method-

* In a pan heat the coconut oil.
* Add the whle red chilli, mustard seeds, curry leaves, chana dal and the urad dal.
* Let the mustard seeds splutter.
* Add the onion, corn and peas and saute till onions are translucent.
* Add the sooji and cook it till it turns light brown in colour.
* Add the water and let it cook on slow flame till all the water is absorbed.
* Season with salt.

CHICKEN AND LENTILS

Ingredients-

500 gms chicken, pieces as desired (with ot without bone)
1/2 cup lentils, chana dal
1 1/2 cups water
1 large onion, chopped
1 tomato, chopped
1 tbsp ginger and garlic paste
1 tbsp oil
1 tsp cumin seeds
1/2 tsp turmeric pwd
1 tsp cumin pwd
1 tsp coriander pwd
1/2 tsp red chilli pwd
Salt to taste
2 tbsp coriander leaves, chopped

Method-

* In a pan, boil the lentil in 1 1/2 cups water, till 50 % done.
* Keep aside with the boiling liquid.
* In another pan, heat the oil.
* Add the cumin seeds and let them splutter.
* Add the onion and saute till golden brown.
* Add the tomatoa nd cook well.
* Add the ginger and garlic paste and mix well.
* Add the spices and cook till they start leaving oil.
* Strain and add the lentils and mix well. Keep the boiling liquid.
* Add the chicken and mix well.
* Cover and cook for 3-4 min.
* Add the reserved liquid from the lentil and mix well.
* Cover and cook till, xtirring occasionally, till the chicken and the lentils are cooked.
* Garnish with chopped coriander. Serve hot with steamed rice or with chapatti.

MUSTARD GRILLED POMFRET

Ingredients-

4 fillets black pomfret
1 tbsp dijon mustard
juice of 2 lemons
1 tbsp olive oil
Salt to taste
Pepper to taste

Method-

* In a flat dish mix the lemon juice, salt, pepper and mustard.
* Marinate the fish in the marinade and leave aside for 10 min.
* In a non-stick pan heat the oil or if using a grill, heat it properly.
* Grill the fish for 4 min on each side.
* Serve along with desired veggies and a wedge of any citrus fruit instead of lime.
I used sweetlime wedge and it gave a very interesting twist to the fish. I served it with creamy cauliflower, corn and peas. ENJOY !!!!

PENNE VODKA PRAWNS- SNAPS

First on, the snaps of Penne vodka prawns as promised the day before. Sorry couldn't post yesterday as i took a day off for my much needed pamper session. I spent my day at the spa for a full body treatment which was long due since my daughter was born. So feeling rejuvenated.