Stuffed Green Chili (pickle)

Sometimes while ordering online groceries we end up over ordering. Has happened to me couple of times, especially for green chilies. Best way to save these for a longer time it remove their tip and save them in an airtight box. You can also use them for making pickle and enjoy for a longer time.

Ingredients

100 gm Green chilies

4 Tbsp coriander powder

4 Tbsp Fennel powder ( Saunf)

1 tsp Mustard Powder

1/2 tsp Methi powder

1/2 tsp Kashmiri Lal Mirch Powder (optional)

2 tsp Dry Mango Powder ( amchur)

salt to taste

1/2 Cup Mustard Oil

Wash the green chilies. Wipe them with a paper towel/ kitchen towel, now make a slit, lengthwise and leave them on a dry towel till the time you prepare the masala. 

In a bowl take all the ingredients(except Oil). Mix well. Now add 3-4 tbsp of mustard oil. Mix well. Now fill this masala in the green chilies. Once done put them in a bowl and put 5-6 tbsp of mustard oil from top, toss a bit. Cover it with a muslin cloth and leave it in the sun for 3-4 hours. If you don't get sunlight in your patio, no worries, you can keep it covered in a warm place and use it after 2-3 days. I like to have it the first day itself  though :)

Snack: Aloo Sabudana Rolls (roasted)

When I bought a Paddu(paniyaram) pan, I was totally fascinated with it. Have tried making pakoras, koftas etc etc apart from paddus. It consumes very less oil and does not compromise on taste.

Ingredients

5-6  boiled Medium sized Potatoes (grated and Mashed)

1/2 Cup Sabudana (soaked overnight or atleast for 3-4 hours)

1/2 tsp Red chili Powder

1 Green Chili, finely chopped

some finely chopped fresh coriander

salt to taste

3-4 Tbsp Oil

Procedure

Grease your palms. Mix the ingredients (except oil) nicely in a bowl.  Now divide them into equal parts and make balls. Heat the paddu pan, grease it and put the balls in each slot. Sprinkle few drops of oil on the balls now fry it on medium to low flame, while turning the balls so that they are crisp and golden brown from all sides. Serve hot with tomato ketchup or green chutney!!!

Wheat Flour Pinni/ Atta Laddoo (w/o Khoya)

A very common recipe, I am sure everyone have seen your Mom's or Grandmom's making these. I have done a slight variation to my Mom's recipe. It's very healthy and good for kids who are doing lot of physical activities. Especially during cold weather!

Ingredients

2 Cups Whole wheat flour

2 Tbsp Fine Rava

1 Cup Desi Ghee

100 gm Almonds

4-5 strands of Saffron (Kesar)

50 gm Makhana

Powdered Sugar to taste ( I add about 1 Cup)

4-5 Green cardamon, crushed (optional)

Procedure

Take 1/2 cup ghee in a pan and fry almonds, take them out and roast the Makhanas in the same ghee, add a tbsp more if needed, until crisp. Keep aside for cooling. In the same pan roast the wheat flour and rava in a pan, till light brown and color . It might stick to the bottom keep scratching. Donot leave it on the flame even for a few seconds else it will burn. 

Powder the almonds,saffron and makhana in a mixer grinder. Add to the Flour. mix well, add cardamon powder. Put off the flame. Add add powdered sugar. Taste and see if you want it more sweet. Now while it's hot and bearable on your palms, start rolling them into laddoos. Keep adding 1-1 tbsp to some amount of the mixture and round pinnis.

Stuffed Egg Curry

Having been bored of the regular egg curry I used to make, thought of trying what I do with my dum aaloos. Came out really interesting. Check it out!


Ingredients

6 Hard Boiled Eggs
2 medium sized onion (pureed) 
3-4 cloves of Garlic (minced)
3 medium sized tomatoes (pureed)
50 gm Cottage Cheese (grated)
1/4 cup Boiled Peas (mashed)
2 Red chili, Dried (optional)
pinch of black pepper (optional)
1 Bay Leaf(tej patta)
1 Tbsp any chicken or meat masala ( pls note these masalas are totally vegetarian)
1/2 tsp garam masala
1-2 Tbsp Oil
salt to taste
1 and 1/2 Cup Water
finely chopped coriander leaves for garnishing


Procedure

Peel the boiled eggs and scoop them out from the center, I use a round peeler to do so. It helps removing most of the yolk part. Keep them aside. I a bowl mix the grated cheese, peas, chopped fresh coriander, pinch of salt, pinch of black pepper. Fill till into the eggs generously. 

Heat oil in a pan. Put bay leaf and fry the onions, add garlic. fry till light brown. Add chicken/meat masala. Now add the tomatoes and fry till oil separates. Toss in the eggs and roll them in the masala. Add Water, salt and garam masala. Simmer for about 5-10 minutes, keep stirring, making sure that the eggs don't break or the filling doesn't come out. Now garnish with chopped coriander and fried red chilies. 

PS: you can also try mashed corns and peas for filling !!!

Eggless Chocolate Cookies

Here is another simple recipe for chocolate cookies. Even though these are eggless they come out really moist! Try it!

Ingredients


1 Cup all Purpose Flour (Maida)
1/4 Cup Butter (unsalted)
1 Tbsp Oil
3/4 Cup Powdered Sugar
3 Tbsp Water
1/2 tsp Baking Soda
5 Tbsp Cocoa Powder
Pinch of Salt
colored sugar balls (optional)


Using a hand blender cream butter, oil, powdered sugar and 1 Tbsp water until fluffy. Add remaining 2 Tbsp water and mix well. Take all purpose flour in a bowl, add baking soda, cocoa powder and salt. Add the mixture to this bowl. Mix well. Cover it and refrigerate it for about 30-45 minutes. Preheat oven at 200 Degree Celsius. Make balls of desired size, flaten them. Sprinkle some colored sugar balls. 

Bake it in a lined baking tray for about 8-10 minutes. Take them out of the oven let them cool and they are ready to eat!!!

Eggless Condensed Milk Cookies

Here is a simple and quick recipe for eggless cookies. It doesn't require a whole lot of ingredients either. Check it out!!!


Ingredients

1/2 Cup Butter (Salted)
1/4 Cup Sweetened condensed Milk
1 Cup All Purpose flour (Maida)
1/4 Cup Chocolate Chips

Procedure

Preheat Oven at 280 Degree Celsius. Mix Butter and Sweetened Condensed Milk. Add baking powder and flour, mix well. Toss in some chocolate chips. Mix again. Now divide the dough in 10-12 parts. Roll these into balls, flatten a bit and place them on a lined baking tray. Bake for about 8-10 minutes. Take them out, let them cool....and ready to eat!!!!

Eggless Marble Cake

Haven't tried my hand on Baking much. I don't have a sweet tooth so was never interested in trying cakes and cookies. But my daughter's fascination towards cakes n cookies made me try a few recipes. This is my first eggless marble cake and to my surprise it came out really well, very soft and less sugar just how I would like it to be.

Ingredients

1 and 1/4 Cup All Purpose Flour ( Maida)

1/2 tsp Baking Soda

2 tsp Baking Powder

1/2 cup or 80gm Butter

3 Tbsp Sweetened Condensed Milk

1/2 Cup Powdered Sugar

1 Cup Milk ( room temperature)

2 Tbsp Cocoa Powder

1 tsp Vanilla Essence

2 Tbsp Warm Water

1/2 cup Walnut Kernels (optional)

Procedure

Preheat oven at 180 degree Celsius. Sieve the flour thoroughly along with baking soda and baking powder. Keep aside. In a jar put butter and powdered sugar and using a hand blender churn it till fluffy. Don't worry if it curdles. Add milk and mix well until it becomes slightly creamy. Now add vanilla essence and sweetened condensed mil and stir well so that it mixes properly.

Take about 1/4 th of the batter and add cocoa powder in it. Mix well to avoid any lumps. Add water and mix again. Keep aside.

Grease a baking tray with butter sprinkle some flour in it on all sides. Now add half of the off white batter. Put 3 tbsp of the cocoa batter as dots on top of the batter. Using a fork make swirls to give a marble effect. Now repeat the procedure with remaining batter.

Put it in the preheated oven for abut 40-45 minutes. Check using a toothpick if it's done. Take it out. Let it cook and cut in desired size. 

Kadhai Paneer

Ingredients

1 medium sized onion
1 small onion, cubed and layers separated
3-4 cloves of Garlic
1 Large Tomato
1 medium sized Capsicum, cubed
1 inch piece of ginger
1 Green chili
200 gm Cottage Cheese/ Paneer
1/2 cup Yogurt
1 tsp Turmeric Powder
2 tsp Kashmiri Laal Mirch Powder
1 tsp Coriander Powder
1 tsp Coriander seeds, coarsely grounded
1/2 tsp garam masala
1 tsp flour
1 tsp Kasuri Methi
2 Tbsp Oil
salt taste

Procedure

Heat oil in a pan and add the cubed onion and bell pepper, saute for a minute. Keep aside. 
Mix flour in yogurt and keep aside ( this prevents the yogurt from splitting).
Puree the onion, garlic and ginger. Puree the tomato and keep aside. Heat oil and fry the onion paste till light brown, add the spices except garam masala. Now add tomato paste and cook till oil separates. Add yogurt and cook for few minutes. Now add Paneer, onion, capsicum. wrap it in the masala and saute, add about 1 cup water and cook till you get the desired consistency. Now sprinkle garam masala and kasuri methi and mix, cook for a minutes or so. Garnish with fresh cream and coriander Serve Hot!!!

Banana Walnut Cake

Ingredients

1 1/4 Cups All purpose flour/ Maida 

1 tsp Baking Soda

1/2 tsp Salt

2 eggs ( at room temperature)

1/2 tsp Vanilla Extract

1/2 Cup Unsalted Butter ( if using regular butter skip salt)

1 Cup Sugar

3 Ripe Bananas, Mashed

1 Cup walnut kernels, hand crushed in small pieces

Procedure

Take the flour, baking soda and salt in a bowl and keep aside. whisk the eggs and vanilla extract together. Lightly brush a baking pan. Preheat the oven at 180 degree Celsius.

Using a Hand Blender, cream the butter and sugar until light and fluffy. now add the egg mixture into the butter while mixing. Add the bananas and mix well. Now add this mixture to the flour, add the walnut pieces and mix well. Bake for about 55 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan now turn the bread out of the pan on a cooling rack. Cut into pieces and serve.

Veggie Quesadilla

Mexican cuisine is quite similar to Indian cuisine. Being one of my favorites quesadilla had seen quite a few make overs in my kitchen. Here is a recipe for basic veggie quesadilla. One can use low fat ingredients to make it healthy, like replacing all purpose flour by whole wheat flour and avoiding the cheese completely or using low fat cheese.




Ingredients

for tortilla

2 cups all purpose flour/Maida or wheat flour
1.5 tsp Baking Powder
salt to taste
3 Tbsp oil
3/4 Cup Warm water to knead

for filling

1 medium sized onion finely chopped
1 pack of mushrooms, finely chopped
1 Red Bell Pepper, finely chopped
1 Yellow Bell Pepper, finely chopped
1 Green Chili, finely chopped
1 Yellow Zuchini( Squash), finely chopped
pinch of black pepper powder
salt to taste( Use Kosher Salt for better taste)
Fajita/taco seasoning ( optional)
2 cup grated cheddar cheese

Procedure

For Tortillas

Knead the tortilla ingredients into a soft dough, keep it covered in plastic wrap or wet cloth for 10-15 minutes. Divide into 6-8 portions and cover again for about 20 minutes. Now roll them into round tortillas/ roti. Heat a skillet and roast the tortillas lightly until slight bubbly and golden. Make all and keep aside. If you are keeping for  longer time, put them on a butter paper and wrap them in a wet cloth/towel. That will help the tortillas to remain soft.

For Filling

Heat oil in wok and fry the onions, add bell peppers, green chili and toss a bit, now add mushrooms and fry on high flames, till water evaporates. Make sure the veggies don't get over cooked, Add salt and black pepper powder. Mix taco seasoning. Let the mixture cool.

Heat a greased skillet, (regular or grilled) place the one tortilla on it, now spread the filling first followed by grated cheese, cover it with another tortilla. Roast from both sides by tossing it. Serve hot with Salsa/guacamole/ sour cream.

Omit the cheese if you want, it tastes good even w/o cheese.
For Simple cheese quesadilla omit the veggies and use only a combination of cheddar cheese and mozzarella cheese.

SOUR CREAM RECIPE: 1/2 cup plain buttermilk, 1 cup thick cream, mix well.

SALSA RECIPE: 1 Medium Sized Onion, 2 Large Tomatoes, 1 Green chilli, 1/4 Green capsicum, some fresh coriander leaves. Kosher Salt to taste, pinch of cumin powder and black pepper powder. Toss them all in a blender and make a chunky paste. Add some lemon juice if you need it to be extra tangy.

Roasted Broccoli Soup

Soup is something I can have any day. I keep trying different recipes. This one I came across is very healthy yet tasty. 

Ingredients

2 cups Broccoli Florets 
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Carrot
1 Medium sized Onion
3 Medium sized Tomatoes
4-6 cloves of Garlic
a small piece of beetroot ( for color)
5 Cups Water
1 tsp roasted cumin seeds, coarsely grounded
1 tsp roasted coriander seeds, coarsely grounded ( optional)
1 tsp finely chopped fresh thyme or 1/2 tsp dried thyme powder
1 dried red chili, crushed 
8 to 10 fresh Basil leaves or 1 tsp dried basil
7 to 8 black peppercorns, coarsely grounded
3 Tbsp Olive Oil
Salt to taste

Procedure

Preheat the oven for 10 minutes on 150 degree Celsius. Remove the top of the tomatoes and infuse each of them with garlic. Give cuts in onion and Chop the veggies into cubes. Line the baking tray with Foil and sprinkle roasted cumin and coriander powder, crushed dry red chilli and thyme. brush some olive oil on the veggies. Roast in the oven for about 30 minutes. Allow it to cool. Set aside few small florets of roasted broccoli and some bell pepper cubes.
Then puree rest of the veggies in a blender. Use little water or vegetable stock to get a smooth puree.
Pour in a pan. Add remaining of the water/vegetable stock, salt and grounded peppercorns and basil. 
Bring it to boil and then lower the heat to medium. Let it cook for 10 to 15 mins or till it thickens.
Just before serving garnish with roasted broccoli florets and bell pepper cubes. 

Roasted Soup (Tomato, Carrot and Red Bell Pepper)

Ingredients

8 medium sized Tomatoes
1 Large Red bell pepper, roughy chopped
1 medium sized Carrot, chopped
4-6 cloves of Garlic
1 medium sized Onion
2-3 Tbsp Olive oil
Salt to taste
1 Bayleaf
4 Cups of Water
5-6 coarsely ground Black Peppercorns
left over packet of oregano from Dominos/ pizza hut or 1/4 tsp herd mix( basil. parsley, oregano etc)

Procedure

Line a baking tray with aluminium foil. Preheat for 10 minutes. Slice the onion, donot cut it fully, just make cuts vertically.Remove the top of tomatoes and infuse garlic in them.  Place tomatoes, onion, bell pepper and carrot on the shelf. Brush the veggies with some Olive oil, sprinkle fresh grounded pepper and chilli flakes and roast it in the oven at 180 degree Celsius for about 30 mins.
Let it cool and make a puree using a blender. It's better to scrape off all the oil and juices released from veggies from the foil. Use water to get a smooth puree.
Add a tbsp of Olive oil in a cooking pan. Add bayleaf and after around 10 to 15 seconds, add the puree, salt and water. 
Bring it to boil, then lower the flame and cook till it gets thick. Check for salt, add more pepper if required. Just when you are about to serve, add some dried herbs. Garnish with fresh basil leaves, if available.
Serve Hot! 

Raw Cantaloupe Kofta Curry

Me and my daughter are quite fond of Cantaloupe. But it's difficult to figure out how raw or ripe it may be unless u cut it. Sometimes it is over ripe and sometimes it's too raw and tasteless to eat. This time when it turned out to be raw I decided to make a curry our of it rather than tossing it in the garbage bin. And trust me it came out as good as any other variety of kofta curry if not better. Pick a really firm/raw Cantaloupe and try it for yourself.                                                                                                                                                         Ingredients
for koftas

1 Raw Cantaloupe Grated
1/2 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp garam masala powder
1 green chili, finely chopped
2 Tbsp Finely chopped fresh coriander
1 Tbsp Gram Flour/ Besan
salt to taste
oil for frying

for Gravy

1 big sized Onion, sliced
1 inch piece of ginger
2 medium sized tomatoes, chopped
4-5 cloves of garlic
1/2 tsp cumin seeds
1/2 tsp Turmeric powder
2 tsp coriander powder
1/2 tsp kashmiri laal mirch
1 bay leaf
1/4 tsp garam masala powder
1-2 Tbsp Oil
salt to taste
2 cups water
chopped fresh coriander for garnishing

Procedure

For koftas

Squeeze water from the grated cantaloupe, as much as you can. Keep oil in a wok ready for frying. Add the remaining ingredients for koftas. Mix well and divide it into 12-14 portions, make koftas of desired shape and size. Fry them immediately . Please see the oil is not burning hot else it will spoil the flavor. Fry till light brown. Take them out in a dish and keep aside.

For Gravy

Heat oil in a pan, add cumin seeds, and bay leaf. add ginger garlic, fry a bit, now add chopped onions, fry till golden brown, Add turmeric powder, coriander powder, chili powder, chopped tomatoes and salt. Fry till oil separates. Let it cool and make a paste using a blender. Now transfer it back to the pan. Fry a bit, and add water. Bring the curry to boil and add the koftas 5-10 minutes before serving. Garnish with chopped coriander.

Red Thai Curry ( Veg )

Personally I am a big fan of Thai cuisine. Though when I had it for the first time I didn't like it, so it takes some time to develop the taste for this cuisine. But once you do you can have it seven days a week. 
Red Curry is a popular Thai dish that consists of red curry paste, cooked with coconut milk and choice of veggies, for instance Mushroom, Tofu, Broccoli, Carrots, Bell peppers, baby corns etc. 
The Red color of the paste is derived from dried red chilies. Red curry paste is easily available in the mostly all grocery stores.

Ingredients

2 Tbsp Oil
2 Tbsp Red Curry Paste
2 cups Coconut Milk
100 gm Tofu, cubed and fried
1/2 Yellow Bell Pepper, cubed
1/2 Green Bell Pepper, cubed
1/2 Red Bell Pepper, cubed
10-12 Button Mushrooms, cut in 4-5 pcs
3-4 Cherry tomatoes or 1 small tomato cut in 4 pcs
6-7 Red chili, cut lengthwise
1/2 tsp Palm sugar
4-5 Basil Leaves
4-5 Kaffir Lime Leaves
Salt to taste

Procedure

Heat a pan and add 1 Tbsp vegetable oil and swirl to coat the pan with oil. Add red curry paste and keep stirring for two minutes until the aromas are released. Now add coconut milk, keep stiring and bring it to boil.
In a separate pan take 1 Tbsp oil and toss the vegetables(except tomato) and fry a bit. Now add these veggies and tomato to the curry, simmer for 5 minutes. Add palm sugar Basil and Kaffir Lime Leaves. Add salt, Garnish with fried red chili and basil leaves. Serve hot with jasmine rice, since I don't like sticky rice I use Brown Rice.

Soft Salted Pretzels

• Pretzel is a form of baked bread, with the dough shaped into a twisted Knot. They were originated in Europe and are now famous worldwide. A lot of variations are possible in the basic recipe. What I have given is the recipe for salted pretzels. You can add your own ingredients as per choice like cinnamon, sugar, herbs etc.
• Ingredients
• 1.5 cups warm water ( about 45 degree celcius)2 teaspoons kosher salt1 Package Active Dry Yeast4.5 cups All Purpose Flour ( Maida)60 ml unsalted Butter10 Cups Water2/3 Cup Baking Soda1 Egg Yolk with 1 Tbsp water ( beaten) Kosher salt for garnishingOil for greasing the pan
• 
  Procedure

• Add sugar, kosher salt and dry yeast in warm water and let it rest for 5 minutes or until the mixture begins to foam. Take the all purpose flour in a large bowl and create a crater. Put butter and pour the yeast mixture. Now kneed it into a soft dough. Grease a pan with oil and put the dough in it and seal it with plastic wrap. Let it rest for about an hour in a warm place. The dough would have doubled in size.
• Preheat the oven at 220 degree Celsius. Line the pan with parchment paper and lightly brush with the vegetable oil. Set aside.
• Take 10 cups of water and add baking soda in a pan and bring to boil.
• In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into about 24" rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the 'U' in order to form the shape of a pretzel. Place onto the parchment lined Pan.
• Place the pretzels into the boiling water, one by one, for about 30 seconds. Remove them from the water using a large flat spatula. Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the Kosher salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. 
• Pretzels are ready to be served!!
• 
  
  
  
  
  

Vegetable Dum Briyani

Hyderabadi Dum Vegetable Biryani is a recipe from the land of the 'Nawabs'. The hyderabadi vegetable biryani recipe is full of spices, aromatic and extremely delicious. An authentic Briyani is always slow cooked, the slow cooking gives the Briyani a medley of aromas which makes it unique.

Ingredients ( serves 3-4 )

For masala

1/2 tsp shahi jeera

1 tsp coriander powder

1 tsp Fennel seeds ( saunf)

1/2 tsp mustard powder/ mustard seeds

2 cloves 

2-3 black pepper corns

2 green cardamon

1 green chili

6-7 curry leaves

6-7 mint leaves

salt to taste

2Tbsp whisked curd

For Briyani

1 inch piece of cinnamon 

1 cup basmati rice ( soaked in water for 1/2 an hour)

2 medium sized onions ( finely chopped)

1 carrot ( chopped in cubes )

6-7 florets of cauliflower

1 potato ( chopped in big pieces)'

7-8 french beans ( finely chopped)

Saffron n milk

pinch of Yellow food color

1-2 tbsp desi ghee

salt to taste

Dough for sealing

Fresh coriander leaves and mint leaves for garnishing

Raita

1 medium sized onion ( finely chopped)
1 Green chili ( finely chopped)
3/4 Cup Whisked Curd
1/4 cup water
salt to taste
chopped fresh coriander for garnishing

Procedure

Fry the masala in oil and add chopped onions, grind it into a paste, let it cool for few minutes and add curd, add salt to taste and mix well. Keep Aside.

Shallow fry ur choice of cut vegetables, cauliflower, potato, carrots, french beans, add to the masala and mix well.

Cook basmati rice add 1/2 tsp ghee while cooking and 1/4 tsp salt. Strain out 1/2 the quantity and to the remaining add yellow food color. Drain out the startch. 

Now fry finely chopped onions in ghee, add a piece of cinamon, put half of the fried onions for first layer in a deep pan, spread out white rice, top it with veg masala, cover the rice completely, now add a layer of yellow rice,if u have more rice and veg masala repeat the process. Add fried onions on top. Warm 2 tbsp milk and add 6-7 threads of saffron sprinkle it on top of the briyani.

Spread 3-4 mint leaves and cover the pot and seal it with dough. Put a tawa and leave the pot on it and let it simmer for 15-20 minutes on low flame.

Raita

Mix all the ingredients and it's ready to serve.

Mirchi ka salan

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Serve with Mirchi ka Salan and Raita