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.

PENNE VODKA PRAWNS

Hi,
Sorry couldn't post yesterday as i had to take my dog for his shots to the vet. And then my daughter for her measels shot. So was busy for the whole day. N was tired by the end of it all.
So here's an interesting recipe today but snaps of it tomorrow.

Ingredients-

500 gms penne
500 gms prawns
100 ml cream
2 large tomatoes, pureed and strained
1/2 cup parmesan cheese (cheddar can also be used)
1 tsp garlic, chopped
1/2 tsp oregano
2 tbsp olive oil
Salt to taste
Pepper to taste

Method-

* Peel the prawns, leave the tails on. Devein them and wash.
* Boil the penne according to the packet instruction till al dante.
* In a pan, heat the olive oil.
* Add the garlic and the prawns.
* Saute well till the prawns change colour to a nice pink. But dont burn the garlic, do this on a slow flame.
* Add the cream and the tomato puree.
* Let it come to a boil and then season with salt and pepper.
* Add the oregano and 1/4 of the cheese.
* Add the penne and toss well.
* Add the rest of the cheese, leving about 2 tbsp for garish.
* Dish out in pasta plates and garnish with parsley and the cheese.

STRAWBERRY N BANANA ALCOHOLIC SMOOTHIE

Hi,
Its still hot and humid here. So another drink recipe here. But this one is not from my bar manager husband, but from my imagination. Hope you enhoy it as much as i did.


Ingredients-

6 fresh strawberries
1 banana
1/2 cup vodka
1 cup milk
2 cups ice

Method-

* In a blender make a puree of the banana and the strawberry. Keep aside.
* In a blender, blend ice and the vodka, till ice is slushy.
* Add the milk and puree and blend for 2-3 min or till smooth.
* Pour into a tall sugar-rimmed glass.
* Garnish with lemon slice and a mint sprig.
*

LEMON SORBET MARTINI

Hi all,
Today it is scorchingly hot in delhi. N also very himud, 96%. Since my husband is at home, he made me this and said that i should post this on my blog today. This is a first for me. Henceforth, will post some drinks recipe as well, when possible.

Ingredients-

Bacardi limon- 40 ml
Midori- 20 ml
Lemon juice - 10 ml
Sugar syrup- 20 ml
Lemon sorbet- 1 scoop

Method-

* Put all ingredients in a cocktail shaker.
* Shake well.
* Strain into a salt rimmed martini glass.
ENJOY !!!!!

PANEER KHEER----COTTAGE CHEESE PUDDING

Ingredients-

500 ml milk
1 cup moong dal, boiled and mashed
1 cup paneer
1/2 cup sugar
1 tsp cardamon pwd
3 tbsp chopped nuts, almonda, cashew and pistachio
1/2 gm saffron soaked in 2 tbsp hot milk(optional)

Method-

* In a thick bottomed pan, bring the kilm to a boil.
* Add the dal and mix well.
* When it starts to thicken slightly, add the paneer.
* Mix well and add the sugar.
* Cook till it reaches desired consistency.
* Take it off the fire and add the cardamon pwd and the nuts.
* In case u r adding saffron, then add saffron now and mix well.
* Serve hot or cold, as desired.
ENJOY !!!!!!

ITS MA B'DAY

HI,

Its my b'day 2day n i'm gettin old. N my first wid my 9 month old daughter, Sahiraa. She is a darling. My husband brought a Black forest cheesecake and said that d gift will come in the evening. There are only 2 candles on the cake as there are only 2 digits in the years that i'm old.

The cake was amazing. N my daughter loved it coz she could have the chocolate. The bottom was a layer of chocolate sponge. Then there was a layer of dark chocolate cheese cake, then topped with white chocolate cheesecake. Both these cheesecakes had maraschino cherries embedded in them. Then the last layer was again dark chocolate cheesecake. The whole cake was covered with fresh whipped cream and again covered with chocolate curls and fans. It had happy birthday written on white chocolate.

N so no recipe 2day coz 2day is a rest day for me. Evening we are going out for dinner to a place for thai food. Its a surprise which my husband already told me. See u all 2morrow.

BOURBON AND PEANUT BUTTER SUNDAE

Ingredients-

1 cup sugar
1/2 cup water
1/2 cup peanut butter
8 scoops vanilla ice cream
3 mango
3 banana
6 bourbon biscuits

Method-

* Cut the banana and the mando into small dices.
* In a pan combine sugar and water.
* Bring to a boil.
* Remove from the heat when the sugar is dissolved.
* Stir in peanut butter.
* Place in a blender; cover and blend on high until smooth.
* Cool slightly.
* In 4 bowls equally divide the banana and the mango.
* Add 2 scoops of ice cream in each bowl.
* Pour the sauce over ice cream.
* Crush the bourbon biscuits and sprinkle equally over the sundaes.
ENJOY !!!!!!

PEPERED CORN AND PEAS

Ingredients-

200 gms babycorn, diced
1/2 cup corn kernels
1/2 cup peas
1 tsp oil
1 onion, choped
1 tsp cumin seeds
1 tbsp coriander, chopped
Salt to taste
Pepper to taste

Method-

* In a pan heat the oil and splutter the cumin seeds.
* Add the onions and saute for 3 -4 min.
* Add the babycorn and saute well for 5-7 min.
* Add the corn kernels and peas.
* Mix well and saute for 6 min.
* Add salt and peper and mix well.
* Cook on a slow flame for 4 min.
* Take off fire and garnish with coriander.
* Serve hot and ENJOY !!!!!!!!

MANGO AND YOGHURT SYLLABUB

Ingredients-

200 gms hung yoghurt

2 tbsp honey

2 tbsp red wine

2 mango, flesh cut into small dices

Chocolate pwd for garnishing

6 shot glasses

Method-

* Mix the honey and wine into the yoghurt.

* Make sure there are no lumps.

* In the shot glasses, pout a layer of yoghurt.

* Then top it with mango dices.

* Repeat this one more time.

* Dust with chocolate pwd.

* Chill very nicely and serve with coffee spoons.

ENJOY !!!!!!

COCONUT RICE

Ingredients-

1/2 fresh coconut
2 cups basmati rice
2 tbsp oil
2 tsp mustard seeds
10-12 curry leaves
1 small onion, chopped
Salt to taste

Method-

* Wash and soak the rice.
* Blend the coconut and 1 cup water. It should be a coarse mixture.
* In a pan heat the oil.
* Add the mustard seeds and curry leaves, and let the seeds splutter.
* Add the chopped onion and saute well.
* Add the coconut mixture, mix well and cook for 5 min.
* Add the soaked rice and stir well to mix.
* Add the rest of the water.( for 2 cups rice u need 4 cups water. but u should 3 as u've used 1 cup with the coconut)
* Cook covered till the rice is done.
* Serve steaming hot. Enjoy !!!!!

COCONUT CHICKEN CURRY

Ingredients-

1 whole coconut, grated
500 gms chicken, your fav pieces
1 large onion, chopped
1 small tomato, chopped
1 tbsp ginger and garlic paste
1/4 tsp turmeric pwd
1/2 tsp chilli pwd
1 tsp cumin pwd
2 tbsp oil
Salt to taste
1/2 cup water
5 tbsp coriander, chopped

Method--

* In a pan heat the oil.
* Add the onions and saute till golden brown.
* Add the tomato and cook well.
* Add the ginger garlic paste and cook it well.
* Add the all the spices and mix well.
* Add 2 tbsp water and cook the spices well.
* Add the chicken and mix well to coat in the spice mixture.
* Add the coconut and salt to taste and mix well.
* Let it cook covered for 5-8 min.
* Add the water and let it cook covered till the chicken is done.
* Garnish with coriander and serve hot with rice or chapatti.
ENJOY !!!!

I'M BACK

Hi all,

sorry for the delay in posting as we were shifting house. we did it on sunday 30 th june . But after that it took so many days for the phone co. to shift the telephone line. It got connected just a few ins back. So will post religiously from tomorrow as usual. And thanks to all for being so patient and do keep visiting.
love u all.