INGREDIENTS
– 1 clean and dry small to medium Cauliflower head
– 1 heaped tbsp thick and creamy plain Greek Yogurt
– 1 tsp red chilly powder or paprika (or add to taste)
– 1/2 tsp ground black pepper (or add to taste)
– 1 tsp garlic powder (or paste)
– 1/2 tsp ginger powder (or paste)
– 1 tsp onion powder (or paste)
– 1/4 tsp Garam Masala (mixed Indian spices)
– 1/2 tsp ground coriander (dhania powder)
– 1/2 tsp ground fennel (saunf powder)
– Salt to taste
– Ghee or clarified butter to brush on the cauliflower
METHOD
– Preheat oven to 375°F.
– Grease a baking dish and keep ready. If you like, use an aluminium foil to line the baking dish for easy
– Clean up – and grease the foil.
– Pull back all extra leaves on the cauliflower head to get rid of them.
– Clean the head under running water and using an absorbing kitchen paper-towel, pat dry completely.
– Place the cauliflower head down on a cutting board.
– With a sharp knife, carefully make a “v-cut” to remove the central stem in the middle, taking care to not cut too deep or separate out the florets.
– Turn the cauliflower head up. It should now be able to stand on the baking dish upright.
– Brush the cauliflower with ghee and sprinkle salt generously all over.
– Rub the ghee and salt on both sides of the cauliflower.
– This coating ensures that the veggie is evenly salted and that the spices stick well on to it.
– In a bowl and using a spoon, mix the ground spices with the yogurt.
– Brush and coat the cauliflower head all over with the spices mixture.
– Place the baking dish with the cauliflower, on the lowest or middle rack inside the pre-heated oven.
– Roast and bake at 375°F for 1.5 hours or until the cauliflower is roasted into a rich brown color head and is done.
– Try pricking into the cauliflower with a knife or food skewer. The tough central core should be tender and soft. The skewer and knife must come out clean and easy.
– Take out the cauliflower head from the oven. Let it stand for 5 minutes to cool down just a bit. Carve and serve with your favorite bread, rice and gravy or side it with anything you love! This one will add a great spicy goodness to your meal.
Tag: Food
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Whole Roasted Cauliflower
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Cheese and garlic pita wedges
Ingredients
1 whole wheat pita bread or 1 pizza base, 6 tbsp melted butter, 2 flakes of garlic – crushed (½ tsp), 3 tbsp chopped fresh basil or 1 tsp oregano, ½ cup grated mozzarella or pizza cheese, A pinch of salt & pepper
Method
– Slit pita bread/pizza base horizontally from the centre to get 2 thin rounds.
– Cut each pita bread/pizza base round equally into 8 wedges (triangular pieces). This way you have 16 pieces in all.
– Combine butter, garlic, basil, salt and pepper, brush over inner/cut side of bread wedges, then sprinkle with mozzarella cheese.
– Place in single layer on oven trays.
– Bake in a hot oven for 5-6 minutes at 200°C or until crisp. -
Mix Vegetable Curry
Ingredients:
For the Vegetables:
– 1 cup cauliflower florets, ½ cup carrots (chopped), ½ cup beans (chopped), ½ cup green peas, ½ cup potatoes (diced), ½ cup capsicum (chopped),
For the Gravy:
– 1 large onion (finely chopped), 2 tomatoes (pureed), 1 tbsp ginger-garlic paste, 2 tbsp cashew paste (soak cashews in warm water and blend), ½ tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, ½ tsp garam masala, ½ tsp cumin seeds, 1 tbsp oil or ghee, ½ cup fresh cream (optional), Salt to taste, Fresh coriander for garnish
Instructions
– Boil or steam the cauliflower, carrots, beans, potatoes, and peas until slightly tender.
– Keep the capsicum aside to be sautéed later.
– Heat oil or ghee in a pan, add cumin seeds and let them splutter.
– Add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook until the raw smell disappears.
– Add tomato puree and cook until the oil separates. Mix in turmeric, red chili powder, coriander powder, and salt. Stir well.
– Add cashew paste and cook for another 2 minutes.
– Add the boiled vegetables and capsicum to the gravy. Mix well. Pour in ½ cup water (adjust consistency) and simmer for 5 minutes.
3. Add fresh cream and garam masala. Garnish with fresh coriander and serve hot. -
Gulab Jamun
Ingredients
For the Gulab Jamun Balls:
– 1 cup milk powder, ¼ cup all-purpose flour (maida), ¼ tsp baking soda, 2 tbsp ghee (clarified butter), ¼ cup milk (warm), Oil or ghee (for frying)
For the Sugar Syrup:
– 1 ½ cups sugar, 1 ½ cups water, 4-5 cardamom pods (crushed), 1 tsp rose water (optional), A few saffron strands (optional)Instructions:
– In a pan, mix sugar, water, and crushed cardamom.
– Bring to a boil and let it simmer for 5 minutes.
– Add rose water and saffron strands (if using). Keep warm.
– In a bowl, mix milk powder, flour, and baking soda. Add ghee and mix until crumbly.
– Slowly add warm milk and knead into a soft, smooth dough. Do not over-knead.
– Cover and let the dough rest for 10 minutes.
– Divide the dough into small, smooth balls (avoid cracks).Heat oil or ghee on low-medium heat.
– Fry the balls until golden brown, stirring gently for even cooking.
– Remove and drain excess oil.
– Add the fried jamuns to the warm syrup.
– Let them soak for at least 2 hours. -
Darbari Kebab
INGREDIENTS
1 cup hung curd, 2 tablespoon ghee, 1 teaspoon salt, 1/2 teaspoon garam masala powder, 1 cup water, 400 gm soaked green moong dal, 1 teaspoon cumin seeds, 1 teaspoon chilli powder, 1 teaspoon garlic paste
METHOD
– To make this yummy kebab recipe, drain the previously soaked green moong dal and keep aside.
– Heat the 2 tablespoon ghee in a kadahi, and add the cumin.
– When they splutter add the dal and the salt and saute over medium heat till tender but whole. Takes about 5 minutes. Remove from heat and let cool.
– Grind the lentils in a food processor or a stone to a fine consistency without adding water. This becomes like a dough. Mix the salt, chilli powder, garam masala and garlic into the ground dal.
– Add the yoghurt and make into a soft pliable dough.
– Divide this into about 12 portions and shape them into round balls, and then flatten them.
– Heat enough ghee in a heavy based frying pan to form a thin layer.
– Fry over low heat, first on one side then the other, till crisp and brown.
– Serve it hot with tomato-garlic sauce and coriander chutney.
Microwave chocolate cake
Ingredients
– Plain Chocolate – 50g, Butter – 50g, Dark Brown Sugar – 50g, Maida – 50g, Egg – 1 (beaten)
– Vanilla Extract – 1/4 tsp
– Cocoa Powder – 1 tsp + extra for sprinking
– Salt – a small pinch
– Icing Sugar (optional)
Method
– Line a microwaveable glass bowl with greaseproof paper.
– Add the chocolate, butter and sugar into it.
– Place it in the microwave and cook on full powder for 30 seconds or until melted.
– Add the remaining ingredients and mix well.
– Pour into the bowl and microwave on full powder for 3 to 4 minutes or until just set.
– Allow it to cool.
– Sprinkle cocoa powder (or icing sugar) on top.
– Serve. -
Bengali Fish Fingers
Ingredients
White Fish Fillets – 300 gms, skinless, boneless, Eggs – 2, Fennel Seeds – 1 tsp, Cumin Seeds – 1 tsp, Mustard Seeds – 1 tsp, Nigella Seeds – 1 tsp, Fenugreek Seeds (Methi) – 1/2 tsp, Maida – 1 1/2 tblsp, Besan Flour – 1/2 tblsp, Red Chilli Powder – 1 tsp, Garlic – 3 cloves, crushed, Ginger – 1 inch piece, grated, Oil as required, Breadcrumbs – 1 to 2 cups, Coriander Leaves – handful, chopped, Salt as per taste
Method
– Combine the cumin seeds, fennel seeds, mustard seeds, nigella seeds and methi in a mixer jar. Grind them together and transfer to a bowl.Add the maida, besan, red chilli powder, garlic, coriander leaves, ginger and enough salt. Beat the eggs in a bowl and add to the flour. Gently whisk until combined.Chop the fish fillets into small bite-sized pieces or strips. Heat oil in a deep frying pan. Dip the fish fillets into the batter and remove. Allow any excess to drip off and dredge it in the breadcrumbs, coating it fully. Gently slide them into the hot oil and fry until cooked through or crisp and golden brown. -
Chicken Tandoori Wrap
Ingredients
– Chicken Fillets – 4, chopped, boneless, skinless, Onion – 1/4 cup, sliced, Tomatoes – 2, sliced/chopped, Green Chilli – 1, chopped, Garlic – 2 cloves, chopped, Ginger – 1 tblsp, peeled, chopped, Plain Yogurt – 125 gms, Coriander Leaves – handful, chopped, Curry Powder – 1/2 tsp, Plain Rotis as required (leftovers or fresh), Salt as per taste
Method
– Coarsely grind the garlic, ginger and green chillies.
– Combine this with the yogurt and small handful of coriander leaves.
– Grind again until well mixed.
– Sprinkle some salt and mix well.
– Add the curry powder and mix well. Reserve some of this mixture.
– Add the chopped chicken pieces and mix well until evenly coated.
– Keep aside for 15 to 20 minutes.
– Heat a nonstick pan over medium flame.
– Cook the chicken until slightly browned and cooked through, turning from time to time.
– Alternatively you can place it in a baking tray lined with foil and bake for 15 to 20 minutes in a preheated oven at 170C.
– To the reserved yogurt mixture add the onions, tomatoes and some coriander leaves.
– Mix well.
– Warm the chapatis and place them on a flat surface.
– Divide the chicken and the salad between the chapatis.
– Roll them up tightly and serve at once.
– Cut them in halves if desired. -
Bread Biryani
Ingredients
– Basmatic rice – 1 cup, Coconut milk – 1 1/2 cup
– Green peas – 1/4 cup, Radish – 1/4 cup, grated
– Carrot – 1/4 cup, grated, Coconut – 1/4 cup, grated, Onions – 2, chopped, Bread slices – 4, crusts removed, sliced in small pieces
– Cashews – 5, Almonds – 5, soaked, peeled
– Black pepper powder – 1/2 tsp, Cumin powder – 1/2 tsp, Gasa gasa – 1 tsp
– Cardamom – 1 Cloves – 1, Cinnamon – 1, Ginger garlic paste – 1 tblsp, Ghee – 3 tblsp, Curry leaves – few, Coriander leaves – few, Salt as per taste
Method
– Dry roast and grind the cardamom, cloves and cinnamon to a fine powder.
– Heat little ghee in a pan.Fry the basmati rice for 30 to 45 seconds. Remove and keep aside.
– Add a little ghee to the pan and fry the bread pieces till crisp. Keep aside.
– Grind the almonds, cashewnuts, coconut and gasa gasa to a smooth paste.
– Heat a little ghee in a pressure cooker.
– Add the cinnamon powder, ginger garlic paste, onions, salt and curry leaves. Saute well for a minute or two.
– Add the radish, carrot, green peas and ground coconut paste.
– Stir well and add the coconut milk. Bring to a boil.
– Add the rice and pressure cook till 2 whistles.
– Add the cumin powder, pepper powder, bread slices, coriander leaves and mix well. Serve. -
Grilled chicken
Ingredients
8 skinless, boneless chicken breast halves, 1 pinch salt and ground black pepper to taste, 2 cups peach preserves, 3 tablespoons extra-virgin olive oil, 2 tablespoons soy sauce, 1 tablespoon finely chopped garlic, 1 tablespoon mustard, 4 ripe peaches, halved and pitted
Method
– Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.
– Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.
– Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
– Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more. -
Mishti doi
Mishti Doi is synonymous with Bengal in East India. The Bengalis are famous for their sweet preparations and Mishti Doi is among their most well-known desserts. Mishti Doi tastes great but is amazingly simple to make.
Ingredients
1 liter full cream/ whole milk, 3-4 tablespoons yogurt, 250 grams sugar.
Method
– Boil the milk in a heavy-bottomed pan, on a medium flame until it is reduced to half its original volume. Stir frequently to prevent the milk from scorching. When done, cool the milk till it is just lukewarm.
– Put the sugar in another pan and heat over a low flame to melt. Allow the sugar to caramelize (brown). Remove from the fire when done, add the reduced milk to this caramelized sugar and mix well to blend.
– When the milk and sugar are thoroughly mixed, add the yogurt to the mixture and stir gently to mix.
– Pour into the desired container and keep in a warm dark spot for the Mishti Doi to set. The best taste results are achieved by setting the Mishti Doi in an earthenware pot.
– When the Mishti Doi has set and is firm, chill for a few hours and serve. -
Cashew chicken fried rice
Ingredients
1 lb. chicken breasts, cut into cubes 3 tablespoons vegetable oil, divided 2 eggs, beaten with a dash of soy sauce 1 1/2 cups cubed fresh or canned pineapple 1 large red bell pepper, diced 1/2 cup frozen peas, defrosted 3 green onions, green and white parts, thinly sliced 2 cloves garlic, finely minced 1 tablespoon finely chopped fresh ginger 1/2 cup chopped raw, unsalted cashews 2 cups cooked and chilled rice, white or brown 1 tablespoon plus 2 teaspoons reduced-sodium tamari or soy sauce 1 to 2 teaspoons chili garlic sauce 1 small lime, juiced 1/4 cup fresh cilantro leaves, finely chopped
Method
– Marinate chicken in 2 teaspoons of soy sauce and freshly ground black pepper and refrigerate for at least 30 minutes.
– Heat one tablespoon of oil in a large skillet or wok over medium high heat. Add the chicken to the pan and cook until the chicken is no longer pink, about 7 to 8 minutes. Remove from pan and set aside.
– In the same pan, add a teaspoon of oil and gently scramble the eggs. Scoop the eggs into a bowl and set aside.
– Add one tablespoon of oil to the pan and add the pineapple and red pepper. Cook, stirring constantly, until the pineapple is caramelized on the edges and the red pepper has softened, about 3 to 5 minutes. Then add the green onion, peas, ginger and garlic. Cook, while stirring constantly, until fragrant, about 30 seconds or longer. Transfer the contents of the pan to your bowl of eggs.
– Add the remaining two teaspoons of oil to the pan. Pour in the cashews and toast them, stirring constantly, until the cashews smell fragrant and have turned golden brown, about 30 seconds. Add the rice to the pan and stir to combine. Cook, stirring occasionally, until the rice is hot, about 3 minutes.
– Pour the cooked vegetables and eggs back into the pan with the rice and stir to combine. Season with soy sauce, chili garlic sauce, and lime juice. Taste and adjust seasoning as necessary. Garnish with fresh cilantro. -
Light white dosa
Ingredients
1 cup soaked rice (soaked for at least 3 hrs), 1/2 cup grated coconut, 1/2 tsp salt, 5 cups water, 1 tbsp oilMethod
– Grind rice and coconut to a very fine paste then add 5 cups water and salt, Heat a non-stick pan and pour a small amount of batter in the pan, Lower the heat and cover pan for 1/2 a minute or so, Then dribble a few drops of oil around the dosa and serve. -
Mozzarella Sticks
INGREDIENTS
– 300 gm mozzarella
– 1/2 cup chickpeas flour
– 1 cup sunflower oil
– 1/2 cup all purpose flour
– 1/2 cup crushed breadcrumbs
Method
– Cut the cheese into 1/2-1 inch sticks and keep aside.
– Mix the maida and besan flour in a bowl. Add enough water and mix to a thick batter.
– Spread the breadcrumbs on a plate. Dip the cheese sticks in the batter and roll them in the breadcrumbs.
– Place them on a parchment paper and keep it in the fridge for 2 to 3 hours or overnight.
– This is to ensure the cheese does not melt while frying and it has a crispy coating.
– Heat oil in a deep frying pan. Fry the mozzarella sticks until light golden brown.
– Remove and drain excess oil. Serve with a dipping sauce of choice. -
Egg Fried Rice
Ingredients
Basmati Rice – 2 cups, Eggs – 10, Onions – 2,
Spring Onions – 1 bunch, Beans – 10, Carrot – 2, Capsicum – 2, Cabbage – 100 gms, Pepper Powder – 1/2 tblsp, Green Chillies – 2, Tomato Puree – 2 to 3 tblsp (or as required), Ajinomoto – 3 tsp (optional), Soy Sauce – 4 tblsp, Salt as per taste, Oil – 3 tblsp, Coriander Leaves – few, chopped
Method
– Pressure cook the rice until 1 whistle and remove.
– Chop all the vegetables finely and keep aside.
– Grind together the green chillies and mix well 2 tblsp water.
– Heat oil in a pan.
– Saute the onions for a minute.
– Add the chopped vegetables one by one and cook for a minute or two.
– Add the green chilli paste and tomato puree. Add salt and ajinomoto.
– Mix well and add soy sauce.
– Break the eggs into the pan and stir-fry for 3 to 4 minutes.
– Add the cooked rice and mix until all ingredients are combined.
– Garnish with coriander leaves. Serve. -
Veg jalfrezi
Ingredients
For the Vegetables: 1 cup bell peppers (red, green, yellow), julienned 1 cup carrots, julienned 1 cup French beans, cut into 2-inch pieces, 1 cup cauliflower florets, 1 cup paneer (optional), cubed 1 cup onions, sliced 1 cup tomatoes, diced or sliced½ cup green peas (optional)
For the Sauce: 2 tablespoons oil, 1 teaspoon cumin seeds, 1 tablespoon ginger-garlic paste, 2 green chilies slit, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon cumin powder, 1 tablespoon tomato ketchup, 2-3 medium tomatoes, pureed, Salt to taste, ½ teaspoon sugar (optional, to balance flavors)
For Garnish: 2 tablespoons fresh coriander leaves, chopped 1 teaspoon kasuri methi (dried fenugreek leaves).
Instructions
– Parboil the carrots, beans, and cauliflower in salted water for 2-3 minutes. Drain and set aside.
– Keep the bell peppers, onions, and tomatoes raw, as they cook quickly.
– Heat oil in a large pan or wok.
– Add cumin seeds and let them splutter.
– Add ginger-garlic paste and slit green chilies; sauté for 1 minute.
– Stir in turmeric, red chili powder, coriander powder, and cumin powder.
– Add the pureed tomatoes and cook until the oil separates (about 5-7 minutes).
– Add tomato ketchup, salt, and sugar if needed.
– Add the parboiled and raw vegetables to the sauce. Toss to coat evenly.
– Cook for 5-7 minutes on medium flame, keeping the vegetables slightly crunchy.
– Add garam masala and kasuri methi. Add cubed paneer and cook for 2 minutes. Serve. -
Chilli Paneer
INGREDIENTS
250 gm cubed paneer
2 chopped,de seeded Capsicum ( Green Pepper)
4 cloves chopped garlic
1 tablespoon tomato ketchup
1 teaspoon white vinegar
1 cup Veg stock
2 chopped into cubes Onion
8 chopped Green Chilli
2 tablespoon light soya sauce
1/2 teaspoon salt
2 cup Refined oil
3 tablespoon Corn starch
Method
– Cut paneer into 1 inch cubes and sprinkle 2 tablespoon cornstarch over it. Toss the paneer lightly to coat the corn starch. Take care not to break the paneer.
– Heat sufficient oil in a kadai, when oil is medium hot, add the paneer pieces and deep fry on medium heat until the edges start to turn brown. Take care to fry in batches. Drain on absorbent paper and set aside.
– Cut the onion into 8 pieces and remove the smaller inner pieces from it. Then cut each capsicum into 8 pieces and deseed them. And cut the green chilies into slices. Set them all aside.
– Blend remaining corn starch (nearly a tablespoon) along with tomato ketchup and white vinegar in the vegetable stock. Let it rest and keep aside.
– Heat two tablespoons of oil in a sauce pan, add crushed garlic to fairly hot oil and saute for about 10 seconds or till light golden in colour. Stir-fry for a minute.
– Add sliced green chillies, onions and green capsicum to the wok and fry on high flame for 30 seconds. Add the remaining capsicum and toss well for another minute. The vegetables should be cooked but crisp. Saute for a couple of minutes. -
One pot turmeric chicken and rice
Ingredients
1 1/2 pounds skinless, boneless chicken breast, cut into 1 1/2-inch pieces, salt and freshly ground black pepper to taste, 1 tablespoon unsalted butter, 1 teaspoon ground turmeric, 1 cup chopped onion, 2 teaspoons peeled and minced fresh ginger, 2 cloves garlic, peeled and minced, 1 cup chopped tomato, 2 cups green beans, cut into 2-inch pieces, 1 teaspoon curry powder, 1 pinch ground cinnamon, 1/4 teaspoon ground cumin, 1 cup jasmine rice, 2 bay leaves, 2 teaspoons fish sauce, 1 1/2 cups chicken stock.
Directions
– Pat chicken pieces dry; season with salt and pepper.
– Melt butter in a large casserole or Dutch oven, and sprinkle with turmeric. Add chicken pieces in a single layer and cook over medium-high heat until lightly browned, 2 to 3 minutes. Turn and brown the other side, 2 to 3 minutes. Transfer chicken to a plate and keep warm.
– To the same pot, add onion, ginger, and garlic and cook, stirring occasionally, until starting to brown, about 2 minutes. Add tomatoes, green beans, curry powder, cinnamon, cumin, and rice. Stir constantly, until fragrant, about 1 minute. Return chicken and any accumulated juices to the pot, and add bay leaves, fish sauce, and chicken stock. Be sure to stir up all the browned bits from the bottom of the pot into the sauce.
– Bring to a boil, cover, and reduce heat to low; simmer for 10 minutes.
– Adjust the lid to partially cover and vent, and continue to simmer until rice is tender, 10 to 15 minutes longer.
– Remove from heat, uncover, and let stand for 5 minutes. Serve warm, with raita as a garnish, if desired. -
Chilli Paneer
INGREDIENTS
250 gm cubed paneer
2 chopped,de seeded Capsicum ( Green Pepper)
4 cloves chopped garlic
1 tablespoon tomato ketchup
1 teaspoon white vinegar
1 cup Veg stock
2 chopped into cubes Onion
8 chopped Green Chilli
2 tablespoon light soya sauce
1/2 teaspoon salt
2 cup Refined oil
3 tablespoon Corn starch
Method
– Cut paneer into 1 inch cubes and sprinkle 2 tablespoon cornstarch over it. Toss the paneer lightly to coat the corn starch. Take care not to break the paneer.
– Heat sufficient oil in a kadai, when oil is medium hot, add the paneer pieces and deep fry on medium heat until the edges start to turn brown. Take care to fry in batches. Drain on absorbent paper and set aside.
– Cut the onion into 8 pieces and remove the smaller inner pieces from it. Then cut each capsicum into 8 pieces and deseed them. And cut the green chilies into slices. Set them all aside.
– Blend remaining corn starch (nearly a tablespoon) along with tomato ketchup and white vinegar in the vegetable stock. Let it rest and keep aside.
– Heat two tablespoons of oil in a sauce pan, add crushed garlic to fairly hot oil and saute for about 10 seconds or till light golden in colour. Stir-fry for a minute.
– Add sliced green chillies, onions and green capsicum to the wok and fry on high flame for 30 seconds. Add the remaining capsicum and toss well for another minute. The vegetables should be cooked but crisp. Saute for a couple of minutes.
– Add the corn slurry over high heat, stirring till the sauce is thick enough to coat the paneer and the vegetables. Serve it hot immediately. -
Egg Salad Sandwich
A delicious dish, Egg Salad Sandwich is a healthy recipe made using tomatoes, onions and mayonnaise with bread slices and eggs! This breakfast recipe is a great sandwich and is a kids favourite! Try out this simple and easy to make recipe.
INGREDIENTS
4 bread slices, 4 teaspoon mayonnaise, 1 pinch salt, 2 teaspoon ghee, 1/4 cup finely chopped spring onions, 1 handful chopped lettuce loose-leaf, 2 boiled,finely chopped egg, 1/2 teaspoon chilli flakes, 1 dash spice black pepper, 1 sliced tomato, 1 sliced Red onion.
Method
Mix the eggs, mayonnaise, red chilli flakes, salt and pepper powder in a bowl. Spread this on 2 bread slices. Top it up with the tomato, spring onions, red onion and lettuce leaves. Cover with the remaining slices. Heat a tawa over low flame. Place the sandwiches and apply little ghee around the edges. Cook for 30 seconds on each side and remove. Serve with french fries. -
Coconut Chicken Curry
Ingredients
– 8 Pepper corns (Kalimirchi), 6 Coriander Roots (Dhania), 3 cms thinly sliced Ginger (Adrak)
– 625 ml Coconut milk, 2 thinly sliced Green chilli (Hari mirch), 1 Lime Peel, 4 shredded Lime Leaves (Nimbu Ke Patte), 1 kg cut into 8 pieces Chicken, 1 tblsp Fish Sauce, 3 tblsp Lime Juice (Nimbu Ka Raas) , 3 tblsp chopped Coriander (Dhania), To taste Salt (Namak)
Method
– Beat peppercorns, coriander roots and ginger together. Heat peppercorn mixture in a wok.
– Stir in chillies, coconut milk, lime peel and leaves. Heat to simmering point.
– Mix the chicken pieces.
– Cook over medium heat till the chicken is tender and liquid is reduced, it will take about 40 to 45 minutes. Mix fish sauce, salt and lime juice. -
Dal bafla
Ingredients
2 cups wheat flour, ¼ cup maize flour, ½ cup ghee, 1 tsp cumin seeds, ¼ tsp ajwain, Salt to taste. 1 ½ cups toor dal, soaked, A pinch of hing, 1 tsp red chilli powder, ½ tsp mustard seeds, 1 tsp sugar, ½ tsp turmeric powder, Salt, 1 Tbsp desi ghee, 2 Tbsp coriander leaves, chopped
Method
In a bowl, mix all ingredients together to make a stiff dough, adding a little water at a time.Divide the dough into smaller balls, and roll them using your palms to make them smoother.Bring water to a boil in a large pan. Add salt and turmeric, and then drop the balls and cook till they float on the surface. Place them on a kitchen towel to drain excess water. Once they are dried, bake them in the oven at 150 degree C for till crisp and golden on both the sides. Pressure cook the dal in 3 ½ cups of water for 3 whistles, by adding salt and turmeric powder. Let the steam escape and then add the hing and stir well. Add a little water if it is too thick, and bring to a boil. Meanwhile, heat ghee in a pan, add mustard seeds and let it splutter. Add red chilli powder, and quickly pour this tadka in the boiling dal. Add sugar and remove from the flame. Finish with coriander leaves. -
Malpua
Ingredients
200 gm all purpose flour, 1 teaspoon fennel seeds, 1 teaspoon powdered green cardamom, 1 cup ghee, 250 ml water, 50 gm khoya, 100 gm semolina, 1/2 teaspoon baking powder, 500 ml milk, 250 gm sugar, 1 pinch saffron.
Method
For making the sugar syrup, place water in a pan over medium flame. Add sugar in it and stir until fully dissolved. Then add 2-3 tsp milk and stir again, after a few minutes remove the scum that rises to the top. Once the sugar syrup is thick, remove the pan from the flame and keep aside. Mix maida, rava, khoya, baking powder, fennel seeds, cardamom powder and milk. Ensure the mixture is of pouring consistency and not too thick. Once the batter is ready, keep it aside for few minutes so that the flavour of spices and herbs gets absorbed. Now heat ghee in a pan over low flame. Pour a ladleful of the mixture and spread evenly. Keep the flame low and cook till it is light brown on both sides. Remove the cooked malpua and drain the excess ghee. Drop the malpua in sugar syrup and allow it to soak for 10 minutes. Repeat the same with the remaining batter. Drain the malpuas from the syrup, garnish with pistachios. -
Rice Kheer
Ingredients
3 cup rice, 6 blanched almonds, 1/4 cup sugar, 6 cup milk, 2 green cardamom.
Method
To begin with, slice the blanched almonds on a clean chopping board and keep them aside until needed again.
Keep a pressure cooker on medium flame and add milk in it. Allow the milk to come to a boil, then add rice in it followed by cardamon and sugar. Using a spatula, mix all the ingredients properly.
Cover the pressure cooker with a lid and allow the mixture to be cooked on medium flame for 10 to 12 minutes. Once done, do not immediately open the cooker rather allow the steam to first escape from the cooker. After that, open up the lid and reheat the milk mixture in the pressure cooker on high flame. Cook until a thick and creamy consistency is obtained. -
Hariyali Gosht
The vibrant color and flavor of green herbs make a delicious addition to marinades, tandoori dishes, breads and gravies. In Indian cooking, a lot of green leafy veg also get added to give the required color but the addition of mint and coriander such an unbeatable combination. Commonly used in chutneys, these have been added both here to a lamb curry. Always cook lamb on the bone for loads more flavor in the gravy and also the bone marrow adds much more as it melts in the curry.
Ingredients
To marinate the lamb: 850gms leg of lamb with bone diced in medium pieces, 2 tbsp greek yoghurt, 8 cloves of garlic roughly chopped, 2” ginger roughly chopped, 30gms mint leaves, 150gms white onion roughly chopped, 3 birds eye green chillies roughly choppedFor the gravy: 3 tbsp vegetable oil, 6 green cardamom pods, 6 cloves, 2 mace blades, 1 dried bay leaf, 1″ cinnamon stick, 150gms white onions thinly sliced, 1 tbsp coriander powder, 1 tsp cumin powder, 1 tsp turmeric powder, 1/2 tsp kashmiri chilli powder, Salt to taste, 250mls water, 1/2 tsp garam masala
For the coriander paste: 50gms coriander leaves and stems, 2 birds eye green chillies, 50mls water
Method
– To marinate the lamb- In a blender add the greek yoghurt, garlic, ginger, mint leaves, onion and birds eye green chillies. Blend to a smooth paste. In a large bowl add the paste along with the lamb. Marinate overnight for for 3-4 hours
– In the same blender add the coriander and green chillies along with the water. Blend to a fine paste and set aside
– In a large heavy bottom saucepan heat the oil over a medium flame. Add the whole spices and fry for a few seconds. Add the sliced onions and fry as they begin to colour for 12 minutes over a medium heat
– Add the marinated lamb and fry sealing the pieces for 15-17 minutes. Add the coriander powder, cumin powder, turmeric powder and chilli powder
– Stir well, season to taste and cook over a low heat with a lid on for 30-35 minutes. Stir halfway to make sure it doesn’t stick to the bottom of the pan
– At this stage add the coriander paste along with the water and continue to simmer for 30 minutes with the lid on stir a few times as the gravy thickens. Add garam masala and turn the heat off. Serve warm with rice or rotis and raita.
Source: maunikagowardhan.co.uk -
Adraki Paneer
Ingredients
100 gm ginger, 1 pinch salt, 1 teaspoon cumin seeds, 1 teaspoon refined oil, 1 cup tomato puree, 2 green chillies, 2 onion, 1 teaspoon turmeric, 2 tablespoon tomato ketchup, 1/4 teaspoon mustard seeds, 1/2 teaspoon fennel seeds, 1/4 teaspoon red chilli powder, 300 gm paneer, 1/4 cup lemon juice, 5 cloves garlic, 1 teaspoon coriander powder, 1 teaspoon garam masala powder
Method
Put a pan on medium flame and heat some oil in it. When the oil is hot enough, add the mustard seeds, cumin seeds along with fennel seeds and temper for a few seconds. When it crackles, switch off the flame and add salt along with red chilli powder. Now let it cool by itself and grind it by adding lemon juice to make fine paste. Take chopped ginger and ground paste in a bowl and mix it well. Refrigerate it for 8-10 hours for marinate. Now prepare the curry! Heat a kadhai on medium flame and heat oil in it. Add chopped garlic and onion in the kadhai and saute them until onions are translucent. Then, add coriander powder and cook for another 30 seconds. Add tomato ketchup, tomato puree, green chilli, coriander leaves, red chilli powder, turmeric powder, garam masala powder and salt. Cook the spices on medium flame till oil shows separately. Now, add marinated ginger along with leftover lemon juice and fenugreek leaves. Cook the spices on medium flame for 5 minutes. Add paneer cubes along with cream in the kadhai and cook for another 2-3 minutes. Switch off the flame, Adraki paneer is ready to serve.