February 29, 2016

Chicken Burnt Garlic Rice


I want to try something new and found this exciting dish from Sanjeev Kapoor's collections.  We loved the burnt garlic flavour which tasted awesome with chicken.  I made Dhaba styled chicken curry along with this rice.   Try this rice & you will like it :)


Ingredients :

  1. Boneless chicken - 100 gms
  2. Garlic cloves chopped - 10 nos
  3. Garlic cloves 4 nos
  4. Cooked rice - 2 cups 
  5. Oil - 1 tbsp
  6. Onion - 1 no, finely chopped
  7. Crushed black pepper - 1 tsp
  8. Red chilly flakes - 3/4 tsp
  9. Salt to taste
  10. Soy sauce - 1/2 tsp
  11. Spring onion chopped - 2 tbsp
  12. Lime juice - 1 tsp 
Method :

1.  Heat oil in a heavy bottomed pan.  Add chopped garlic, onion and saute till tender.

2.   Add chicken pieces and saute for another 5 mins.

3.   Add crushed black pepper, red chilly flakes and salt to taste.  Salute.

4.   Add rice, salt  and mix well.

5.   Heat oil in the another pan and saute sliced garlic cloves till golden.

6.   Reserve some for garnishing and add the remaining to the rice.  Add soy sauce and mix well.  Saute for another 2 mins.

7.  Add spring onion and  mix well.

8.   Add lime juice and serve hot.


Serve with chicken curry. 

February 26, 2016

Varagu (Kodo Millet) Pongal - Very healthy !!!!


Ven pongal is most popular South-Indian breakfast recipe that's usually served with chutneys and sambar.  And today, I made this using the millet which makes it more healthier especially for Diabetic  patients & for weight loss.  We can use little millet (samai) / Foxtail millet (thinai) / Barnyard millet (kudhiraivalli) instead of Kodo millet (varagu) in this preparation.  Enjoy this simple & healthy pongal with chutney & sambar.  


Ingredients :

  1. Kodo millet (varagu) - 200 gms
  2. Moong dal - 100 gms
  3. Cashew nuts - 25 gms
  4. Cumin seeds - 1 tsp
  5. Black pepper corns - 1 tbsp
  6. Ginger pcs - 1 tbsp
  7. Curry leaves - 2 tbsp
  8. Hing - 1/4 tsp
  9. Oil / Ghee -  2 tbsp
  10. Salt to taste

Method :

1.   Heat oil / ghee in the pressure cooker, add cumin seeds, slightly crushed black peppercorns, curry leaves, hing, ginger pieces and cashew nuts.  

2.   Clean and soak the millet and rice for 15 mins.  Then, add them to the seasonings.  Add salt to taste.

3.   Pressure cook them till done.  


Serve it hot with ghee drizzled on top !!!!

February 22, 2016

Dates n Nuts rolls


Dates n nuts rolls is very healthy & easy sweet which takes just few mins to prepare.  Best part of this sweet is zero sugar & diabetic friendly.  Addition of figs & nuts along with dates gives crunchy texture & nutmeg and cardamom powder gives additional flavour to this sweet.  It's no fail recipe which is perfect for any special occasions.


Ingredients :

  1. Seedless dates - 250 gms
  2. Nuts (Almonds, cashew nuts, pista) - 1/2 cup
  3. Dried Fig - 10 nos
  4. Cardamom powder - 1/2 tsp
  5. Nutmeg powder - a pinch
  6. Ghee - 1 tbsp
  7. Poppy seeds - 2 tbsp

Method :

1.   Chop the nuts and figs finely.  Grind the dates to coarse paste.

2.   Mix together the dates paste, chopped nuts, cardamom powder, nutmeg powder and cook them in ghee over medium heat till everything combines really well.  Allow them to cool slightly.

3.   Roast the poppy seeds and spread them in the aluminium foil and roll the dates mixture like a log.  Refrigerate them for an hour.  Remove the foil and cut them in rounds.  


Store it in room temperature and serve.

February 19, 2016

Pan Fried Pizza (Without yeast)- In Just 20 mins !!!!


This super easy pizza is cooked in a non-stick frying pan making it the perfect food for evening snacks.  This is really light & fluffy with crispy base taste just awesome with generous amount of sauce & toppings.   However, not only is it possible to cook a pizza in a frying pan without the need for an oven, it will cook faster and you'll be amazed at the results that you can achieve. 


Ingredients :

For the pizza dough :
  1. All purpose flour - 1 cup
  2. Egg - 1 no
  3. Yoghurt / Curd - 3 tbsp
  4. Olive oil - 2 tbsp
  5. Salt - 1/2 tsp
  6. Garlic powder -  1/4 tsp (optional)
  7. Mixed Italian herbs (Basil, oregano, red chillies ) - 1 tsp
  8. Baking powder - 1 tsp
For the sauce :
  1. Tomato puree - 1/4 cup
  2. Tomato ketchup - 1 tbsp
  3. Garlic powder - 1/2 tsp
  4. Italian seasoning (Basil, oregano & red chillies) - 1 tsp
  5. Salt - 1/2 tsp
  6. Black pepper - 1/2 tsp
Mix all the above ingredients & set aside for 10 mins.  No cooking required.

For the topping :
  1. Vegetables (onion, tomato, capsicum)
  2. Olives
  3. Mozzarella cheese 
Any kind of toppings both vegetables & meat can be used for this pizza.


Method :

1.   In a large bowl, mix & whisk together egg, yoghurt, olive oil, salt, garlic powder, mixed herbs, baking powder.  Add flour & make a dough.  It will be a sticky dough.   Spread the dough in the greased non-stick pan evenly.

2.   Spread the pizza sauce gently & evenly over the sticky dough.  

3.   Arrange the toppings & sprinkle the cheese and cover the pan.

4.   Cover & cook the pizza over high heat for 2 mins & reduce the heat to very low and cook for further 8 mins.  Try to loose the pizza base in the middle while cooking.


Serve immediately.  

February 16, 2016

Dilpasand (Puff pastry with coconut filling)


Dilpasand is a popular snack found in most of the South Indian bakeries.  Sweetened coconut & tutti frutti's are used as a filling in puff pastry sheets and baked to perfection.  And the best part is, we can recreate this amazing snack at home with minimal effort.  Perfect sweet for special occasion.


Ingredients :

  1. Puff pastry - 2 sheets
  2. Tutti frutti - 3/4 cups
  3. Sweetened coconut flakes - 1 cup
  4. Fresh grated coconut - 1/4 cup
  5. Brown sugar - little less than 1/4 cup
  6. Water - 1/4 cup
  7. Cardamom powder - 1 tbsp
  8. Melted butter - 2 tbsp

Method :

1.   Take water & brown sugar in a sauce pan and bring it to boil until sugar melts completely.  Turn off the flame.

2.   To the water add tutti fruity, fresh coconut, cardamom powder & sweetened coconut flakes.  Mix well.  

3.   Preheat the oven at 180 C.  Grease & line up the baking pan with parchment paper.

4.   Make a big circle and one small circle in the puff pastry sheet and stuff the coconut filling between the two sized pastry sheets & seal the edges.

5.   Brush the melted butter over the pastry sheets and bake it for 30 mins or until done.


Serve warm.

February 12, 2016

Kerala Fish Curry


Kerala fish curry is absolutely divine, as the addition of coconut milk and coccum gives distinct flavour and taste great with hot steamed rice.


Ingredients :

  1. King fish / Seer fish - 250 gms
  2. Coconut oil
  3. Onion - 1 no
  4. Tomato - 1 no
  5. Garlic - 7 nos
  6. Mustard seeds - 1 tsp
  7. Fenugreek seeds - 1/2 tsp
  8. Curry leaves
  9. Turmeric powder - 1/2 tsp
  10. Chilly powder - 2 tsp (to taste)
  11. Coriander powder - 2 tsp
  12. Small onions - 10 nos
  13. Coccum - 1 - 2 large pieces
  14. Thick coconut milk - 1  cup 
  15. Salt to taste

Method :

1.   Make a paste of onion, tomato and garlic.  Clean and cut the fishes.  Keep aside.

2.   Heat oil in the pan, add mustard seeds, fenugreek seeds and curry leaves.  Add chopped small onions and saute till tender.

3.   Add onion paste, turmeric powder, chilly powder, coriander powder, salt, coccus and enough water.  Stir well and bring it to boil.


4.   Add fish pieces and coconut milk and simmer for 10 mins.

5.   Heat a tsp of oil and fry some curry leaves for garnishing.



Serve hot with rice.

February 10, 2016

Nutella Mug cake (Eggless) - Just 2 mins !!!


I have been experimenting with different mug cake recipes and this was beyond amazing.    This is the perfect decadence to fulfil a chocolate craving after lunch / dinner.  The best thing about this cake is that it's quick and easy and ready under 5 mins totally.  



Ingredients :
  1. All purpose flour - 3 tbsp
  2. Cocoa powder - 1 tbsp
  3. Baking powder - 1/8 tsp
  4. Bakin soda - a pinch
  5. Condensed milk - 3 tbsp
  6. Melted butter - 2 tbsp
  7. Milk - 4 tbsp
  8. Nutella - 1 tbsp
Source : Rajshri 


Method :

1.   Combine all the ingredients in a large coffee mug.  Whisk well until smooth.  Microwave on high for  1 1/2 - 2 mins (Depending on your microwave).

Note :

I divided this portion into two cups.


Serve with whipping cream or ice-cream.

February 8, 2016

Brown Black Eyed Bean | Karamani | Lobia masala Curry


This is a recipe that I adopted from my Punjabi friend which taste fabulous with rotis. A small twist in recipe is Chole masala powder.  I am adding it in the end which enhances the flavour more.


Ingredients :
  1. Karamani / Lobia / Black eyed bean (Brown) - 1/2 cup
  2. Oil - 1 tbsp
  3. Onion - 1 large sized
  4. Ginger garlic paste - 1 tbsp
  5. Turmeric powder - 1/2 tsp
  6. Tomatoes - 2 nos
  7. Potato - 1 large sized
  8. Chilly powder - 1 tsp
  9. Cumin powder - 1/2 tsp
  10. Coriander powder - 1 tbsp
  11. Salt to taste
  12. Garam masala - 1 tsp
  13. Chole masala powder - 1 tbsp
  14. Coriander leaves for garnishing

Method :

1.   Soak the black eyed bean overnight and pressure cook them with salt.  Keep aside.

2.   Heat oil in the pan, add finely chopped onions.  Saute till tender.

3.   Add ginger garlic paste, turmeric powder, chopped tomatoes and salt to taste.  Saute.

4.   Add cubed potatoes, chilly powder, cumin powder, coriander powder and chole masala powder.  Cover and cook for few mins.

5.   Add cooked karamani and garam masala.  Cook till done.

6.   Garnish it with coriander leaves.


Serve with rotis.

February 4, 2016

Bharwan Bhindi / Stuffed Okra


Bharwan bhindi is most popular Gujarati dish made by stuffing okras with aromatic spices.  Tender Okra's are used for this preparation.  Addition & quantity of spices can be adjusted depending upon our family preference.  I like to use small onions which makes this dish finger-licking!!!


Ingredients :
  1. Ladies finger - 500 gas
  2. Oil 
  3. Ginger - 1 tsp
  4. Garlic - 1 tsp
  5. Coriander leaves 
  6. Cumin seeds - 1 tsp
  7. Small onion - 15 nos (or onion - 1 no)
  8. Turmeric powder - 1 tsp
  9. Red chilly powder - 2 tsp
  10. Coriander powder - 1 tbsp
  11. Cumin powder - 1 tsp
  12. Salt to taste
  13. Garam masala powder - 1 tsp
  14. Dry mango powder - 1 tbsp
  15. Chaat masala - 1 tsp
  16. A pinch of hing
Method :

1.  In a bowl, mix together turmeric powder, red chilly powder, coriander powder, cumin powder, salt, garam masala, dry mango powder, chaat masala & hing.  

2.  Clean and dry the ladies finger.  Slit them lengthwise and stuff them with the above mixture.

3.   Heat oil in the heavy bottomed pan, add cumin seeds, ginger, garlic and small onions.  Saute.

4.   Add the ladies fingers & cook them over them low heat till done.  Garnish it with coriander leaves.


Serve hot.

February 3, 2016

Dhaba style Chicken Curry


Chicken is cooked in spicy onion and tomato gravy and flavoured with aromatic spices which makes this dish so delicious. Try this simple and authentic dhabi style chicken curry and enjoy with rice or rotis.


Ingredients :

  1. Chicken skinned & cut into pieces - 750 gas
  2. Ghee - 3 tbsp
  3. Oil - 2 tbsp
  4. Bay leaves - 2 nos
  5. Green cardamom - 3 nos
  6. Black cardamom - 1 
  7. Cloves - 3 nos
  8. Cinnamon - 1 inch 
  9. Black peppercorns - 5 nos
  10. Onion, chopped - 3 nos
  11. Ginger paste - 1 tbsp
  12. Garlic paste - 2 tbsp
  13. Red chilly powder - 2 tsp
  14. Coriander powder - 1 tbsp
  15. Turmeric powder - 1/2 tsp
  16. Tomatoes, chopped - 2 large sized
  17. Salt to taste
  18. Yogurt - 1 cup
  19. Garam masala - 1 tsp
  20. Coriander leaves for garnishing

Method :

1.   Heat ghee and oil in the pan, add bay leaves, cardamoms, cloves, cinnamon, peppercorns and onion.  Saute till tender.

2.   Add ginger paste, garlic paste, red chilly powder, coriander powder, turmeric powder and saute for two mins.

3.   Add chopped tomatoes and salt.  Saute for 5 mins.

4.   Add chicken and cook for 5 mins on high heat.  Reduce the heat & add yogurt and cook for few more mins.  Add enough water and cook the mixture till done.  Add garam masala powder at the end.  

5.   Garnish it with coriander leaves.

Serve hot.


February 1, 2016

Tamarind Paste / Extract/ Concentrate


Tamarind paste is really handy ingredients in my kitchen.  I prefer making it from scratch as it brings good flavours to the dish.  I prefer to store the paste in sterilised glass jar for longer use.


Ingredients :
  1. Seedless Tamarind - 250 g
  2. Water - 1 cup
  3. Salt - 1/2 tsp
  4. Oil - 1 tsp

Method :

1.   Soak the tamarind in water & pressure cook them for two whistles.

2.   Once cooled, smash the tamarind & filter the puree adding little water, if necessary.

3.   Add salt & simmer until the paste thickens.  Mix oil & store in fridge.

Note :

The paste can stay for one month in fridge.
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