Saturday, December 12, 2015

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Vegetable Paneer Salad Recipe - With Mango Yogurt Dressing
Vegetable Paneer Salad Recipe - With Mango Yogurt Dressing

This is my all time favorite salad. It has vegetables, paneer and the special mango yogurt to add the wow factor. Mango yogurt also adds a little sweet taste to it which makes the salad different from the regular salads yet one of the best.

So as always lets begin with the list of ingredients and then the method:

INGREDIENTS:

1 Onion (finely sliced)

1 Capsicum (finely sliced)

1 Tomato (cut into cubes)

1/4 cup Coriander Leaves (finely chopped)

500 gms paneer cubes

200 gms lettuce , torn into pieces


For Dressing:

3 tbsp olive oil

1 Cup Mango Yogurt

1 tbsp Oregano

1 tsp Roasted Cumin Powder.

salt to taste

Mix all the ingredients for dressing and whisk well. Keep it in the refrigerator.


METHOD:

In a bowl add onion, tomatoes, capsicum, coriander, paneer, lettuce. Mix all with the wooden fork.

Pour the salad dressing over it and toss well.

Chill for a while and serve.

Try this very delicious and instant salad and share your experiences with me through comments.

Vegetable Paneer Salad Recipe - With Mango Yogurt Dressing
Vegetable Paneer Salad Recipe - With Mango Yogurt Dressing

Thursday, December 10, 2015

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Chicken Chettinad - The Authentic Recipe With Coconut Milk
Chicken Chettinad - The Authentic Recipe With Coconut Milk


Chettinad cuisine is one of the spiciest and the most aromatic in India. This is the cuisine of the Chettinad region of Tamil Nadu state in South India. And today I decided to share a recipe of this Chettinad cuisine THE CHETTINAD CHICKEN.

Now-a-days you will find many modern versions of the chettinad chicken recipe but I love the original chicken chettinad recipe and so will stick to it using coconut. 

There are two ways of adding coconut to this dish either by adding the desiccated coconut or the coconut milk. I have today used coconut milk. 

One important tip I would like to share is that never overcook your chicken. It will make your chicken rubbery and very hard specially the boneless pieces

So lets start with our recipe by first knowing the ingredients. 

INGREDIENTS:

1/2 kg Chicken 

For Gravy:

2 Onion (paste)

1 Tomato (puree)

2 Green Chillies (paste)

2 Red Chillies

2 tsp Ginger Garlic (paste)

1/2 cup Coconut Milk

4 to 5 Curry Leaves

3 tbsp Coriander (finely chopped)

Salt to taste

2 tbsp Oil


For Marination:

1/2 cup Curd

1 tsp Red Chilli Powder

1/2 tsp Turmeric powder

2 tsp Coriander powder

Salt

Mix all the ingredients for marination and marinate the chicken in it. Keep it for 1 hour.



For Roasting And Grinding:

1/2 tsp Pepper cons 

1/2 tsp Cumin seeds

1/2 tsp Fennel seeds

1 Cinnamon stick medium sized

1 Bay Leaf

1 tsp Poppy seeds

2 Cloves

Dry roast all the ingredients for roasting and grinding and grind them to powder



METHOD:


Take Oil in a kadai (wok) and heat it. Firstly add the curry leaves, followed by the onion paste, ginger garlic paste, green chilli paste and stir till golden brown.

Then add the marinated chicken pieces to it. Fry the pieces till they turn white in colorr on medium flame which will take around 2 to 3 minutes.

Now put in the tomato puree along with the dry roasted and ground masalas and the red chillies, let it cook for another 2 minutes. 

Now add salt to it, remember you already have salt in your marinated chicken so add accordingly.

Now add a cup of water and bring it to boil. Lower the flame and cover the kadai with a lid. Let it cook for 20 minutes. Do not exceed 20 minutes, if you overcook the chicken pieces will become rubbery. 

After cooking for 20 minutes on medium flame add the coconut milk and keep stirring on medium flame. Cook for the last 5 minutes.

Garnish it with coriander and serve hot with rice or any Indian bread of your choice.



Do not wait to try out this amazingly delicious recipe and share your experience with me through comments.


Chicken Chettinad - The Authentic Recipe With Coconut Milk
Chicken Chettinad - The Authentic Recipe With Coconut Milk

Friday, December 4, 2015

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Banana Chocolate Muffins
Banana Chocolate Muffins

I had some bananas kept in the fruit basket, sad and looking for something to be a part of. A couple of times, I requested my son and hubby to have it, but they straight away refused as the bananas were very ripe and hence they were again sent back to the basket. But today there was no choice but I had to use it, else it would have been wasted, which I am very against of. So, I thought of baking something with it. Finally I decided why not go for muffins with chocolate flavour. Muffins are very easy to make yet very delicious and loved by all. 

So as always to begin with the recipe lets have a look at the ingredients first and then the method.

INGREDIENTS:

3 ripe bananas

1 1/2 cup All Purpose Flour (maida)

1/2 cup Oil

1/2 cup Brown Sugar

3 tbsp cocoa powder

1 tsp baking soda

2 eggs

Almonds for garnishing (optional)


METHOD:

Sieve all purpose flour, cocoa powder, baking soda and keep aside.

Peel and mash the bananas with the help of a hand mixer.


Banana Chocolate Muffins
mash the bananas


Add the oil and mix it well.


Banana Chocolate Muffins
Add oil and mix well

Then add the eggs and again mix them well.


Banana Chocolate Muffins
Add eggs and mix well

Now add the sugar and mix till the sugar is combined completly.


Banana Chocolate Muffins
Add sugar and mix well


Then put in the sieved flour, cocoa, baking soda and beat them gently into the banana mixture. Remember do not add the whole mixture in one go. Add small portions at a time. Mix well.


Banana Chocolate Muffins
Add powder ingredients and mix well


Preheat the oven to 200 degrees celsius. Spoon the mixture into the muffin moulds. Top it with some sliced almonds.

Bake it for 20 minutes. And your banana chocolate muffins are ready.


Banana Chocolate Muffins
Banana Chocolate Muffins

Enjoy this very easy and simple recipe specially for your kids and share your experience with me through comments.

Thursday, December 3, 2015

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Kadai Paneer - Restaurant Recipe With Step By Step Pictures
Kadai Paneer - Restaurant Recipe With Step By Step Pictures

Kadai Paneer is one such recipe which is liked by one and all regardless of being a vegeterian or a non vegeterian. This is a dish most commonly ordered while out for a lunch or a dinner at a restaurant. But now you can also make it at home following my recipe which is very easy and with very simple ingredients. The main ingredient is paneer. One important tip i would like to share with you all is that always put the paneer at the end, not only on this dish but all the curry dishes. And after adding paneer cook it only for a minute or two, as over cooking will make it rubbery and hard.

So lets begin with the recipe starting with the ingredients:

INGREDIENTS:

200 gms Paneer (square pieces)

4 tbsp Oil

1/4 tsp Ginger (paste)

1/4 tsp Garlic (paste)

1/4 cup onion (paste)

1 Green Chilli (paste)

1/4 cup Tomato and 8 to 10 cashewnuts (paste)

1/4 cup Capsicum (cut in squares)

1/4 cup Onion (cut in squares)

1 tbsp Coriander seeds

2 Kashmiri red chillies

1/4 tsp Turmeric powder

1/4 tsp Garam Masala powder

1/8 tsp Asafoetida (hing)

1 tsp Kasturi Methi

1 tbsp Coriander leaves (finely chopped)



METHOD:

In a pan heat coriander seeds and red chilles. Do not roast them only heat them till thet start releasing their flavors. Then grind them coarsely in a grinder.


Heat and grind red chillies and coriander seeds - kadai paneer
Heat and grind red chillies and coriander seeds - kadai paneer


Heat oil in a kadai and add onion, ginger, garlic and green chilly paste. Stir fry till golden brown, lower the flame and then add turmeric to it. Let it cook for a minute.


Cook onion, ginger, garlic, green chillies then add turmeric- kadai paneer
Cook onion, ginger, garlic, green chillies then add turmeric

Then add the tomato and cashewnuts paste to the above and let it cook. Now its time to add the salt, the coarsely ground kashmiri red chilli and coriander seeds, garam masala powder, hing, kasturi methi and again let it cook for another two minutes. Now because of the kashmiri red chilli your gravy will get a nice red touch to it.


Add tomato puree and masalas - kadai paneer
Add tomato puree and masalas
Finally add the paneer, capcicum and onions. Mix them well. Let it cook for 1 to 2 minutes. Remember do not overcook else the panner will become rubbery, the capsicum will loose its flavour we have to keep it crunchy and onions also a bit soft. If you like the capsicum a bit more cooked add the onions and capsicum first and then after 3 to 4 minutes of cooking finally add the paneer.


Add onion, capsicum and paneer - kadai paneer
Add onion, capsicum and paneer - kadai paneer

Turn off the gas. Garnish it with coriander.

Serve it hot with tandoori roti, nan or any indian bread of your choice.

For this special kadai paneer do not just restrict yourself just to Indian breads, it also goes well with rice or pulao as I do.

Try this very simple and restaurant style kadai paneer this weekend for your family. I am sure they will love it. 


Kadai Paneer - Restaurant Recipe With Step By Step Pictures
Kadai Paneer - Restaurant Recipe With Step By Step Pictures

And do share your experience with me via comments.



Tuesday, December 1, 2015

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Brinjal Starter Recipe
Brinjal Starter Recipe

A couple of weeks back I have given you all one very common recipe of brinjal BAINGAN KA BHARTA. It is served as a main course, but, today I will show how to make a mouthwatering starter with the same vegetable brinjal. Its a very easy to make this starter which will also guide you as how differently one can use a brinjal. Very easy recipe with simple ingredients. You just have to cut the slices, marinate them and finally pan fry. And your crisp brinjal starter is ready.

Let us go through the ingredients and then the method.

INGREDIENTS:

10 slices of large brinjal

3 Tbsp chickpea flour

1/2 tsp red chilli powder

1/2 tsp ginger garlic paste

1/4 tsp Ajwain

1/4 tsp Garam Masala

2 Tbsp oil

1/4 cup Rawa (semolina)

Salt to taste


METHOD:

In a mixing bowl add all the ingredients except brinjal and make a paste with the help of water. Keep it thick so as the brinjal pieces should get covered evenly.

Then put the brinjal slices in this marinade and keep it aside for 15 minutes.

Heat oil in a pan, remember we do not have to deep fry it. So just 2 tbsp of oil in a pan. Let it heat.

Coat each slice of the marinated brinjal with rava evenly and fry on medium heat on both sides till golden brown outside and cooked. It will take about two to three minutes.

Drizzle a few drops of oil if required. Repeat till all the slices are cooked.

Serve hot while crisp with tomato sauce or chutney.

Try this recipe and I am sure you all will love it.


Do not forget to share your experiences with me via comments.


Brinjal Starter Recipe
Brinjal Starter Recipe


Thursday, November 26, 2015

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Sprouts Sandwich Recipe
Sprouts Sandwich Recipe

Sandwich is one such food item which can be experimented with combination of different vegetables, fruits, cheese and so on. We should always try to make it more nutritious and healthy. So, keeping this thought in mind, today morning for my family breakfast I have made sandwiches with mixed sprouts. Sprouts are very healthy as they contain protein, fibres, vitamins which are very essential for our body. So whats better than starting your day with a full packed energetic nutritious sandwich.

As always lets start the ingredients first followed by the method. To make it more easier to understand I have provided step by step pics. 

INGREDIENTS: 

4 slices of whole wheat bread

1/2 cup Sprouts (boiled)

1/4 cup Potatoes (boiled and mashed)

1 onion (finely chopped)

1 Tomato (finely chopped)

1 Green Chilli (finely chopped)

1 tsp Coriander (finely chopped)

1 tsp Ginger Garlic paste

1 tsp Garam Masala powder

1 tsp Pav Bhaji masala

1/4 tsp Turmeric powder

1 tbsp Oil

Salt to taste




METHOD:

Heat Oil in a pan. Add the onions and saute them till translucent.


Sprouts Sandwich Recipe
Heat oil and saute onions

Then add the ginger garlic paste and green chillies to it, mix well. Let it cook for another couple of minutes on low flame.


Sprouts Sandwich Recipe
Add ginger garlic and chillies


Add the turmeric powder and stir for a minute. Then put the tomatoes and let them cook for till soft.


Sprouts Sandwich Recipe
Add turmeric powder and tomatoes


Then add in the garam masala, pav bhaji masala and salt. Mix well and cook for 2 minutes.Finally add the sprouts, mashed potato and chopped coriander and mix well. 


Sprouts Sandwich Recipe
Add garam masala, pav bhaji masala, salt, sprouts, mashed potatoes, coriander, mix well.

Turn off the flame and keep this mixture aside.

Take a slice of bread and apply a layer of the mixture, top it with sliced onion and then again a piece of bread.


Sprouts Sandwich Recipe
Prepare a sandwich

Apply oil on both the sides of the sandwich.
Sprouts Sandwich Recipe
Apply oil on both sides



Preheat the griller and grill the sandwiches till crisp brown.

Serve them hot with tomato sauce and/or green chutney.


Sprouts Sandwich Recipe
Sprouts Sandwich Recipe


Try this very simple and healthy sandwich and let me know your experience through comments.

Thursday, November 19, 2015

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Sweet Coconut Balls - Very Delicious And Easy To Make Ladoos
Sweet Coconut Balls - Very Delicious And Easy To Make Ladoos

These are the one ladoos which I am familiar with since my childhood. I not only enjoyed eating it but making these ladoos was also of great fun. Adding different colors to the coconut mixture and then making balls of out it was really exciting. They are so easy to make and also a delight to ones eyes. We can use any color like pink, orange, yellow, green, but add only a bit as we have to keep the ladoos light in color. 

Lets have a look at the ingredients and then how to make them.

INGREDIENTS:

1 tin Milkmaid

1/4 kg Dessicated Coconut

1/4 tsp Cardamom powder

4 to 5 drops Orange color



METHOD:

Heat milkmaid in a wok (kadai) and bring it to a boil.

Then add the dessicated coconut, cardamom powder and mix well until the mixture leaves the sides of the pan and becomes sticky.

Turn off the flame. Let it cool for 5 to 10 mins.

Now add 4 to 5 drops of orange color to the mixture and mix it well with your hands.

Take small portions of the mixture and start forming balls or ladoos of it.

Then roll each ladoo in dessicated coconut to give them a beautiful look.

And the Sweet Coconut Balls or ladoos are ready to eat.


Enjoy them with your family and friends and do share your experience with me through comments.


Sweet Coconut Balls - Very Delicious And Easy To Make Ladoos
Sweet Coconut Balls - Very Delicious And Easy To Make Ladoos



Wednesday, November 18, 2015


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Crispy Mackeral (Bangda) Fish - The Special Kokum Recipe
Crispy Mackeral (Bangda) Fish - The Special Kokum Recipe

Today I had prepared this stunningly delicious Mackeral (Bangda) fish as my evening snack on my hubby's demand. My husband loves seafood and especially fish. Mackeral fish is also known as Bangda in hindi. Very soft and easy to cook. The recipe is very simple with the basic masalas yet heavenly delicious.

The most important aspect in making any fish is its cleaning. Always make sure that your fish is cleaned properly. There should not be anything that cannot seem to grab with your fingers. 

Following are the ingredients required and then the method of preparation. To make it more easier to understand I have added the step by step pictures along with the recipe.

INGREDIENTS:

2 Mackeral / Bangda (cleaned)

1 tsp Red Chilli Powder

3 tbsp kokum syrup (soak 3 to 4 dried kokum in water for an hour)

1/2 tsp Black Salt

Salt to taste

1/2 tsp Turmeric

1/4 cup Suji  (semolina/rawa)

Oil



METHOD:

Make a paste of red chilli powder, kokum syrup, black salt, salt and turmeric powder. 

Marinate the fish by pouring the masala paste inside and outside the fish. 


Marinate the fish for 3 to 4 hours
Marinate the fish for 3 to 4 hours


Keep it in the marinade for about 3 to 4 hours.

Before frying apply semolina on both sides of mackeral (Bangda) and press properly.


Apply semolina on both sides
Apply semolina on both sides

Shallow fry in 3 to 4 tbsps of oil for 5 to 8 minutes until crisp.

Flip to cook it from both the sides evenly.

Oil the fish in between if required and serve hot with lemon and onion.

Enjoy this crisp mackeral (Bangda) fish with your choice of drinks.



Do try this finger licking fish recipe and share your experience with me through comments.


Crispy Mackeral (Bangda) Fish - The Special Kokum Recipe
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Gobi Parantha - The Authentic Punjabi Recipe
Gobi Parantha - The Authentic Punjabi Recipe

My today's recipe is one of my favourites..actually my family favourite - Gobi Paranthas. Being a punjabi my day remains incomplete without paranthas. We can have it at anytime of the day, be it for breakfast, lunch, a tea time snack or even for dinner. We just love paranthas. And gobi ka parantha, I find it to be the easiest amongst all the paranthas.

Even today morning we had this yummy Gobi ka Parantha for breakfast. It was so delicious and its divine taste and aroma gave me a thought of posting this recipe for you all. So lets start with the ingredients first and then the method of preparation.

INGREDIENTS:

1/2 kg Cauliflower (grated)

1 Onion (finely chopped)

1 tsp Ginger (grated)

3 Green Chilles (finely chopped)

1/4 tsp Ajwain (carom seeds)

1/2 tbsp Garam Masala powder

1 tbsp Coriander (finely chopped)

1 Cup Wheat Flour for the dough

Ghee for cooking


METHOD:

Prepare a dough using wheat flour and water.

Mix well all the ingredients for stuffing.

Now take a small portion (the size you take for a noraml parantha) of dough and give it a round shape. 

Press it from the centre to make space for the stuffing.

Now fill in the stuffing and then pull the dough from all sides towards the tops sealing the stuffing completly and again give it a round shape.

Gently press it with your hands, keep it on the rolling board, dust some wheat flour and roll it into a parantha.

Place it on a hot tava and let it cook on medium heat. 

Flip and apply ghee on both the sides. Cook it well until golden brown. 

Serve it hot with home made butter, curd and lassi.


Hope you all will try this heavenly delicious gobi paranthas for your family and don't forget to share your experience with me through comments..


Gobi Parantha - The Authentic Punjabi Recipe
Gobi Parantha - The Authentic Punjabi Recipe

Monday, November 16, 2015



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Pinwheel Rolls -  Enriched With Nutrients
Pinwheel Rolls -  Enriched With Nutrients

So, today I have made some Pinwheel Sandwiches which are bright, colorful and a perfect turn on for all sandwich lovers. Not only in looks it is a ten on ten but also the ingredients used are healthy and of very low calorie content. For this sandwich I have used carrots and cucumber, the healthy additions you can make to your diet. Its not only for adults, even children will love it. One can also pack it for tiffins as well. Let us now have a look at the very easy to make pinwheel sandwich recipe.

INGREDIENTS:

6 slices Bread (sandwich bread)

2 tbsp Butter

2 tbsp Tomato Ketchup

2 tbsp Mint Chutney

1 Cucumber (grated and squeezed)

1 Carrot (grated and squeezed)

Salt, Black Pepper to taste


METHOD

Remove the crust of the bread from the sides. Roll each slice bread with a rolling pin.

Method Pinwheel Roll
Method Pinwheel Roll

Then take one piece of bread and apply butter on it evenly. Then apply tomato ketchup and then grated carrots on top of it. 
Sprinkle some salt and black pepper.

Method For Pinwheel rolls

On top of it place another bread with butter. Then cover it with mint chutney followed by grated cucumber. Press it gently with fingers.

Method For Pinwheel Rolls


Now, start rolling these bread slices and form a roll. 
Cover this roll in foil or butter paper and keep it in the fridge for 5 minutes to set. Likewise make rolls using all the bread slices.

Method For Pinwheel rolls

Don't keep it for long to set as the bread will become moist. Cut each roll into two pieces.

Enjoy it with tea for breakfast or as a snack in the evening or even can be packed for tiffins.

Do try this recipe for your loved ones and don't forget to share your experience with me through comments.

Pinwheel Rolls -  Enriched With Nutrients


Saturday, November 14, 2015

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Baingan also known as an Eggplant or Brinjal is a very known veggie amongst the weight watchers. It has a very low calorie value yet highly nutritious. Apart from weight loss it is also good for ones heart. Another important benefit of Brinjal is that its good for your skin. 

So, according to me brinjal should be added in our regular diet in any form for atleast once or twice weekly. And the most common recipe of brinjal is the bharta made from roasted brinjals. The most peculiar element about this recipe is its smoky flavour and taste which can be obtained only by roasting the baingan on an open fire and not in the microwave. So lets move on to the recipe starting with its ingredients and then the method:

Baingan Ka Bharta - A Very Low Calorie Recipe
Baingan Ka Bharta - A Very Low Calorie Recipe

INGREDIENTS:

2 medium sized Brinjal 

3 Onions (finely chopped)

2 Tomatoes (finely chopped)

3 Green chillies (finely chopped)

1/4 cup Green Peas (boiled)

1/2 tsp Jeera (Cumin Seeds)

1/2 tsp Red Chilli powder

1/2 tsp Coriander powder

1/2 tsp Garam Masala powder

Coriander for garnishing

3 Tbsp Oil

Salt to taste



METHOD:

Wash the brinjals and pat dry them. Then apply some oil on them evenly.

Roast them on an open fire as you won't get the smoky flavour in the oven or microwave.

Roast them till they are tender and evenly cooked.

Let them cool and peel its skin.

Then mash the baingan and keep it aside.

In a pan heat oil and add jeera followed by onions.

Stir fry the onions till golden brown and then put the tomatoes and green chillies.

Mix them well and cook for another 3 minutes.

Add the salt, red chilli powder, coriander powder and garam masala powder.

Mix them all well and cook for a minute.

Now add the mashed brinjals and green peas, mix and cook for a couple of minutes.

Garnish with coriander and serve hot with rotis or naan or even bread goes well with baingan ka bharta.

Do try it and share your experience with me through the comments. 

Don't forget to like and share...


Baingan Ka Bharta - A Very Low Calorie Recipe
Baingan Ka Bharta - A Very Low Calorie Recipe

Friday, November 13, 2015

Gobi Aloo Matar - Make It Dhaba Style
Gobi Aloo Matar - Make It Dhaba Style

INGREDIENTS:

1/2 kg Gobi (Cauliflower) cut into medium sized florets

2 medium sized potatoes (cut them as the size of cauliflower florets)

1/4 cup Green peas

2 small onions (finely chopped)

1 Tomato (finely chopped)

1/2 tsp Ginger (finely chopped)

1/2 tsp Garlic (finely chopped)

1/2 tsp Turmeric Powder

1/2 tsp Garam Masala powder

1/4 tsp Coriander powder

Coriander leaves for garnishing

1/2 tsp Jeera

Salt to taste

3 tbsp Mustard Oil (Sarson Oil)




METHOD

Heat oil in a pan till smokey.

Then add jeera to it. As soon as the jeera turns light brown put onions followed by ginger and garlic to it.

Stir it well till the onions, ginger and garlic turns golden in color.

Once the above mixture changes its color then its time to add turmeric powder.

Let it cook for a minute then add the tomatoes.

Cook the tomatoes until soft and then add the red chilli powder and coriander powder.

Mix it well.

Now add the gobi florets, potatoes and green peas.

(If you are using frozen green peas, then add them at the end.)

Mix them well and stir fry on high flame for a couple of minutes.

Then lower the flame and cover the pan with a lid.

Let it cook for another 10 minutes or till completly done.

Now add the garam masala and chopped coriander leaves.


Mix it well and serve it hot with rotis or naan or puris and mint chutney.
Gobi Aloo Matar - Make It Dhaba Style
Gobi Aloo Matar - Make It Dhaba Style