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28 November, 2012

Chicken Burrito

28 November, 2012

Chicken Burrito

Chicken Burrito is a quick and tasty Mexican recipe. When we were in Houston, Texas we used to order burritos in Mexican restaurants, a thick delicious meat filling wrapped in a yummy flour tortilla with sour cream and salsa. I made this tonight for dinner with this simple ingredients and it turned quite well. So, give it a try!

Chicken Burrito


Ingredients:


  • Cornflour -1/2 cup
  • Maida/ Plain flour - 11/2 cup
  • Potato (large) -1 (Boiled and grated)
  • Oil - 2tbsp
  • Salt - 1/2 tsp
   Filling: 

  • Boneless chicken - 500 gms(Cut into thin long strips)
  • Worcestershire sauce - 2 tbsp
  • Soya sauce - 1 tbsp
  • Vinegar - 1 tbsp
  • Red chilli flakes/paste - 1 tsp
  • Oil - 3 tbsp
  • Garlic flakes - 6-8 (Chopped)
  • Spring onions - 2-3 (Chopped diagonally)
  • Capsicum - 1 (Deseeded and sliced)
    Sour cream:

  • Cream - 200 gms (1/2cup)
  • Lemon juice- 1 tsp
  • Hung curd - 125 gms
  • Salt to taste

Method:

1. Mix maida/flour, cornflour, grated boiled potato, oil and salt. Add just enough water and knead to a soft dough. Cover and keep aside.
2. Filling: Marinate the chicken with worcestershire sauce, soya sauce, vinegar and chilli paste or flakes for 1/2 hour.
3. Heat oil in a non stick pan. Add garlic, stir. Add the chicken, cook on high heat for 1 min. Reduce heat. Cover and cook till chicken is tender. add the capsicum and spring onion. Stir. Remove from heat. 
4. Sour cream: Beat cream still stiff. Beat hung curd till smooth. Add to the cream.Stir in salt and lemon juice. 
5. Assemble: Roll out thin 6" - 7" diameter chappati. Cook chappaties on a hot tawa on both sides on medium heat. Keep them warm on a casserole.
6. At Serving Time: Heat 1 tbsp oil on a tawa. Fry the cooked chappaties. Remove from heat. Spread hot chicken filling at one end. Spoon 1 tbsp of sour cream over the filling. Roll the chappati. Serve hot with left over sour cream and salsa.



Yummy Crunchy Chicken

 Yummy Crunchy Chicken

This is a very crisp fried chicken which is quick and simple to prepare. This simply is a whole meal by itself. Enjoy!

Yummy Crunchy Chicken

Ingredients:


  • Chicken(700 -800 gms) - 1 (cut into 4/8 pieces)
  • Lemon juice - 2 tsp
  • Salt and pepper to taste
  • Maida/All purpose flour - 3 tbsp
  • Mustard powder - 1/2 tsp
  • Chilli powder - 1/2 tsp
  • Egg whites - 2
  •  Freshly chopped coriander - 2 tbsp
  • Breadcrumbs - 1/2 cup

Method:

1. Wash the chicken pieces.Sprinkle salt, pepper and 2 tsp lemon juice.Pressure cook with 1/2 cup water to give 1 whistle. Remove from fire. If chicken is not tender, simmer for 2 mins. and drain. Keep aside.
2. Add pepper, salt, chilli and mustard powder to the maida. 
3. Beat egg whites. Add coriander, a pinch of salt and pepper.
4. Press the chicken pieces well into the maida to coat.
5. Dip in beaten egg whites and then roll in bread crumbs.
6. Heat oil in a kadhai and deep fry the chicken on medium heat till golden brown.Drain on paper.
7. Serve hot with boiled vegetables, sauted in a little butter and sprinkled with some sesame seeds. 


"Savory Corn Crumble with Butternut Squash, Spinach and Feta from Ivy of Kopiaste"

"Savory Corn Crumble with Butternut Squash, Spinach and Feta from Ivy of Kopiaste"Savory Corn Crumble with Butternut Squash, Spinach and Feta from Ivy of Kopiaste   

    
(credit for the original source)

"Savory Corn Crumble with Butternut Squash, Spinach and Feta from Ivy of Kopiaste"

27 November, 2012

Microwaved Hariyali Paneer Tikka

27 November, 2012

Microwaved Hariyali Paneer Tikka

Microwaved Hariyali Paneer Tikka

Ingredients:


  • Paneer/Cottage cheese - 500 gms(Cubed)
  • Onion - 1 (Cubed)
  • Ginger garlic paste - 2 tsp
  • Mint + Coriander paste - 4tsp
  • Garam masala - 1/2 tsp
  • Oil - 2 tsp
  • Capsicum- 2(cubed)
  • Hung curd - 3 tsp
  • Roasted jeera/Cumin -1/2 tsp
  • Fresh cream - 1tbsp
  • Amchoor powder -  1/2 tsp
  • Ajwain - 1 tsp
  • Salt to taste
  • Pinch of red / orange colour

Method:

1. Mix all the ingredients and keep it aside for marination for atleast 1/2 an hour.
2. Place in a greased baking tray in preheated oven on Dual Roast mode for 12 mins.
3. Serve hot with green chutney, lime slice and onion rings.
Tips:
Preheating of oven is necessary for better results. Instead of tandoori colour, turmeric powder can also be used.Spinach paste can be used for Hariyali. 

24 November, 2012

Steamed Chicken Momos in Microwave

24 November, 2012

Steamed Chicken Momos in Microwave

My nephew likes eating momos a lot. It is his favourite snack. Whenever he comes to my house, he has to have a plate of these steamed momos. Fried momos can also be made but steamed ones are healthier and easier to make. So, these are some easy kind of momos in microwave. So, do try it out! (And don't forget to comment or subscribe! Njoy!)

Ingredients:


  • Boiled Chicken - 250 gms (minced)
Steamed Chicken Momos in Microwave
  • Flour - 1 cup
  • Ajinomoto - 1/4 tsp
  • Salt - 1/2 tsp
  • Black Pepper - 1/2 tsp
  • Oil - 2 tbsp

Method:

1. Add oil and salt to flour. Knead it to make dough and roll it like chapattis.
2. Mix minced chicken, salt, black pepper, ajinomoto and fill it in the small chapaties. (Fold them like gujias)
3. Grease the steam microwave safe plate and put these rolls on it. Microwave (covered) for 6 mins. at 100% power. 
4. Serve piping hot with red chilli sauce. 
Tip:
For vegeterian momos, grate cauliflower, carrot, cabbage and add salt, black pepper and ajinomoto. Fill it instead of chicken.



23 November, 2012

Dhanepata bata diye sheem-er paturi/ Snowpeas with coriander leaves paste smoked in banana leaves

23 November, 2012

Dhanepata bata diye sheem-er paturi/ Snowpeas with coriander leaves paste smoked in banana leaves  

This is a very traditional bengali recipe which is extremely easy to cook and tastes really delicious.


Dhanepata bata diye sheem-er paturi/ Snowpeas with coriander leaves paste smoked in banana leaves



Ingredients: 

  • Sheem/Snow peas - 100 gms
  • Poppy seed paste - 4 tsp
  • Mustard paste - 3 tsp
  • Green chilli - 8-9
  • Coconut paste - 1 cup
  • Salt and sugar - to taste
  • Turmeric powder - little
  • Green chilli- coriander leaves paste - 4 tsp
  • Coriander leaves (chopped) - 2 tsp
  • Mustard oil - 30 ml
  • Banana leaf - 6 (cut in squares)

Method:

1. Dip the sheem/snowpeas(whole) in boiling water for 5 mins and then keep aside.
2. In a flat dish coat the snow peas with mustard paste,mustard oil and the other ingredients.
3. Place the masala coated sheem (5-6) in the center of each banana leaf. The banana leaves with the snow peas should be folded like a packet and tied with a string.
4. Now coat a steel tiffin box with 5-6 drops of mustard oil and put the banana leaf packets inside the box with the lid closed.
5. Keep the tiffin box in boiling water for 10-12 mins. 
6.Take the box out from the hot water and place the banana leaf packets on a platter.
7. It should then be untied and served hot with rice.


22 November, 2012

Mutton Pistawala

22 November, 2012

Mutton Pistawala

Ingredients:

Mutton Pistawala
  • Mutton - 500 gms(boneless)
  • Lemon juice - 1 big tbsp
  • Yoghurt - 1/4 cup
  • Salt to taste
  • Green chilli paste - 1 tsp
  • Ginger paste - 2 tsp
  • Garlic paste - 2 tsp
  • Pistachio paste - 1/2 cup
  • White oil - 3 tbsp
  • Cinnamon - 1" piece
  • Cardamom - 5-6
  • Cloves - 4-5
  • Boiled onion paste - 1/2 cup
  • Fresh cream - 1/4 cup

Method:

1. Wash and cut mutton pieces in cubes. Marinate the mutton pieces with yoghurt, lemon juice, salt, ginger, garlic paste and green chilli paste.
2. Slice 1/2 the pistachio in thin pieces and the rest into a thick paste.(Soak pistachio nuts in hot water for 10 mins to remove the peel)
3. Heat oil in a pan. Add cloves and cinnamon(whole). When a nice aroma comes out add the boiled onion paste.
4.When the onion starts changing colour to pinkish, add the marinated mutton and cover and cook on low flame.Keep stirring till oil is seen on the sides.
5.Now add the pistachio paste and cardamom powder.
6.Check if the mutton is tender, once done remove from flame.
7. Garnish with fresh cream on top and serve hot with rice or rotis.

21 November, 2012

Dal Gosht

21 November, 2012

Dal Gosht

Dal Gosht is a very popular mutton and dal recipe. It is a non vegeterian's idea of having dal(pulses)soaked with the flavours of meat and with a blend of spices. The mutton gets so tender making it succulent and very delicious. Make it for a Saturday dinner or Sunday lunch and I am sure u all would enjoy it.


Dal Gosht

Ingredients:


  • Mutton/Goat meat - 500 gms(boneless)
  • Ginger garlic paste - 4 tsp
  • Salt - to taste
  • Split red lentil - 1/2 cup
  • Split red gram/ tuvar dal - 1/4 cup
  • Split bengal gram - 1/4 cup
  • Dalia - 1/4 cup
  • Onion - 1 cup (chopped)
  • Tomato - 1 cup (chopped)
  • Turmeric powder - 1 tsp
  • Tamarind pulp - 2 tbsp
  • Garlic - 2tsp(crushed)
  • Whole red chilli - 3-4
  • Red chilli powder - 1 tsp
  • Cumin powder - 1 tsp
  • Coriander powder - 1 tsp
  • Garam masala powder - 2 tsp
  • Kasoori methi - 2 tsp
  • Oil - as required
  • Coriander leaves (chopped), lemon wedges

Method:

1. Combine meat, water,salt,onion and ginger garlic paste in a pressure cooker and cook it on low heat for 20 mins. 
2. Now add the lentils and sme water and again pressure cook for 15 mins. 
3. To the boiled meat and lentils add tomatoes, red chilli powder, turmeric garam masala powder, cumin and coriander powder tamarind pulp and cook till very less water is left.
4. Heat oil in a deep vessel and fry chopped onions, crushed garlic, whole red chilli and add the meat and dal mixture. When it starts boiling add kasoori methi.
5. Garnish with green chillies, coriander leaves(chopped), lemon wedges and serve hot with naan,chapaties or steamed rice.

20 November, 2012

Green Momos With Tomato Chilli Garlic Sauce

20 November, 2012

Green Momos With Tomato Chilli Garlic Sauce


Momos are my favourite appetizers. I made it a little different by adding green peas paste. Try it out. U all would like it!


Green Momos With Tomato Chilli Garlic Sauce


Ingredients:


  • Maida/All purpose flour - 150gms
  • Green peas - 100 gms
  • Red chilli paste - 1 tsp
  • Garlic paste - 1tsp
  • Lemon juice - 1 tsp
  • Chicken mince - 250 gms
  • Onion - 1
  • White oil - 2 tbsp
  • Salt and sugar - to taste

Method:

1. Make a dough with salt, green peas paste, white oil and water.
2. In a bowl mix nicely chicken mince, red chilli paste, garlic paste, lemon juice and salt to taste. 
3.Now make small maida dough balls and roll them into small flat bread. While rolling the dough ball make sure that the middle of the bread should be thicker and the end should be thinner.
4. Stuff the keema (one spoon in one bread) and fold them to give a design of a momo.
5. After the stuffing is done the momos can be steamed or deep fried and served with tomato chilli garlic sauce.
6.Now for the sauce, roasted tomatoes and red chillies are grinded to make a fine paste using little water. Saute garlic(chopped) and pour in the tomato- red chilli paste and some water and allow it to boil. Then add salt, sugar, soya sauce and cook for 2-3 mins. The sauce is ready to be served with the momos.
N'joy!e

Honey Mustard Chicken

Honey Mustard Chicken

I prepared this dish for dinner yesterday. Its my hubby's favourite, marinating the chicken breasts in honey, mustard and lemon juice. Put some filling and fry well. Simply this can be served with some fries and salad. But I made a gravy to make it more delicious. Its really tasty, try it out!


Ingredients:

Honey Mustard Chicken
Honey Mustard Chicken


  • Chicken breast - 6
  • White oil - 1 tbsp
  • Black pepper - 1/2 tsp
  • Lemon juice - 1 tsp
  • Honey - 1 tbsp
  • Salt - to taste

For filling


  • Mustard paste - 2 tsp 
  • Poppy seed paste - 2 tsp
  • Onion - 4 
  • Garlic (crushed) - 4 cloves
  • White oil - little
  • Coriander leaves - few

Method:

1. Heat oil in a pan. Add chopped onion and stir.
2. Next add mustard and poppy seed paste.
3. When it starts getting dry add crushed garlic and green chilli paste. Add coriander leaves and keep aside
4.Now marinate the chicken breasts with salt, pepper, lemon juice and honey for 1/2 hour.
5. Now add some onion filling in the breasts and fold like an omlette. Fry in white oil. When chicken turns tender keep it aside in a dish.

For Gravy
Onion - 1 (paste)
Garlic paste - 1/2 tsp
Ginger paste - 1 tsp
Cashew paste - 1 tsp
Coconut milk - 1/2 cup
Fresh cream - 1 tsp
Salt - to taste
Sugar - little
Honey - 2 tbsp

For tempering
Red chilli (whole)-n4
Black pepper(whole) - 4
Bay leaf - 4
Garam masala (whole) - few
Ghee/ Clarified butter  1 tbsp

Method:
1. Heat oil in a pan and add chopped onion and ginger garlic paste. Stir.
2. When fried a little add the cashew paste and coconut milk and give it a boil. 
3. Add the fried chicken pieces and allow it to boil for 5 mins after adding salt. Keep aside.
4. In a seperate pan heat ghee and add whole garam masala, bay leaf, black pepper, whole red chilli. When a nice aroma comes out add it to the gravy.
5. Serve hot garnished with fresh cream and honey.


19 November, 2012

Kadi Pakora in Microwave

19 November, 2012

Kadi Pakora in Microwave

Kadi is not your general curry but it is a thick mixture of besan and flour and some other substances too. Pakodas added to to it enhance the flavour. It is best served with plain rice or rotis. So, enjoy this simple Punjabi dish. (And don't forget to comment or subscribe!! Njoy!! Balle Balle!- Punjab)

Kadi Pakora in Microwave

For Kadi:

Ingredients:


  • 1/2 kg sour Curd
  • 1 Onion (chopped)
  • 4-5 red Chillies (chopped)
  • 2 tbsp Gram flour
  • 1/2 tsp Red chilli powder
  • 1/4 tsp Haldi powder
  • 1/2 tsp Coriander powder
  • 1/2 tsp Jeera
  • 1/2 tsp Mustard seeds
  • 3-4 cloves Garlic (minced)
  • 1 tbsp oil
  • 1 tsp fruit salt
  • Salt to taste

Method:

1. Place onion, garlic, coriander powder, cumin, mustard seeds, red chilli powder, whole red chillies and oil in a microwave safe dish and microwave for 4 mins at 100% power.
2. Add curd, gram flour, salt and turmeric powder and add it in tadka. Microwave at 70% power for 8 mins. Stir in between.

For Pakora:

Ingredients:

6 tbsp. Gram flour
4-5 Green chillies
3 Onions
1/2 tsp Red chilli powder
1 tsp Fruit salt
Salt to taste

Method:
1. Mix all the ingredients properly .Grease a microwave safe idli stand. Place 1 tbsp batter on each mould and microwave for 5 mins. at 100% power. 
2. Add these pakoras in kadi and microwave for 2 mins at 100% power. Garnish with garam masala.


18 November, 2012

Microwaved Chinese Vegetable Fried Rice

18 November, 2012

Microwaved Chinese Vegetable Fried Rice 

While I was updating my Recipe Index I saw that neither did I have many rice recipes nor had I written any rice recipe recently. So, here is the recipe of Chinese vegetable fried rice which goes well with vegetables in sweet and sour gravy which I will post later. So, do try it out. (And don't forget to comment or subscribe!)

Microwaved Chinese Vegetable Fried Rice
Source: http://flavoursforu.blogspot.in/2011/10/magic-vegetable-fried-rice.html

Ingredients:


  • Rice - 1 cup
  • Capsicum - 1(chopped)
  • Cabbage - 1/2 cup (chopped)
  • Carrot - 1 (chopped)
  • French beans - 5-6
  • Onion - 1 (chopped)
  • White pepper - 1/2 tsp
  • Oil - 1 tbsp
  • Soya sauce - 1 tsp
  • Vinegar - 1 tsp
  • Salt to taste

Method:

1. In a microwave safe covered bowl mix all the ingredientsand microwave for 15 mins. at 100% power.
2. Garnish with spring onion leaves. Serve hot.


Microwaved Chilli Chicken

Microwaved Chilli Chicken

Chilli Chicken is one of the most famous Chinese dishes of all time. Chilli Chicken and Fried rice are my favourite Chinese combo. So, here I have given you a slightly dry version of Chilli chicken in microwave. Hpe you like it! (And don't forget to comment or subscribe! Njoy!) 

Microwaved Chilli Chicken


Ingredients:


  • Boneless Chicken - 500 gms
  • Capsicum- 2
  • Onions - 2
  • Soya sauce - 1 tsp
  • Ajinomoto - 1/4 tsp
  • Vinegar - 4 tsp
  • Chilli sauce - 2 tsp
  • Black pepper powder - 1/4 tsp
  • Water - 1 1/2 cups
  • Cornflour - 3 tsp 
  • Salt to taste

Method:

1. Cut capsicum, onion and chicken in cubes. Marinate with all the ingredients except water and cornflour for 1/2 an hour.
2. In a microwave safe dish, place marinated chicken and microwave for 7 mins. at 100 % power. 
3. Mix cornflour in cold water. Add chicken and water. Microwave for 4 mins. at 100% power.

17 November, 2012

Chilli Garlic Noodles

17 November, 2012

Chilli Garlic Noodles

Noodles- It is a delight to eat. Instant noodles- like Maggi or Ramen they just don't have the thing in them though, so I thought of giving this simple and scrumptious recipe of chilli garlic noodles. They have vegetables as well as bit of hot spiciness which you and your family will no doubtedly love. I will also post some other Chinese dishes (I love Chinese food!). So keep reading and enjoying my blog. (And don't forget to comment or subscribe!)

Chilli Garlic Noodles


Ingredients:


  • Noodles - 1 packet (Preferably egg)
  • Onions -2 (Sliced)
  • cabbage - 1/2 cup
  • Beans - 5-6
  • Carrots - 2
  • Capsicum - 2 
  • Garlic - 2tbsp (chopped)
  • Green Chilli - 1 tbsp(chopped)
  • Red chilli flakes - 1tsp
  • Soya sauce - 1/2 tsp
  • Vinegar - 1 tsp
  • Ajinomoto - 1 pinch
  • Chilli sauce - 1/2 tsp
  • Oil - 1 tsp
  • Salt and pepper - to taste

Method:

1.Place noodles in water in microwave safe bowl for 10 mins. at 100% power. Strain and rinse under plenty of cold water.
2. Place oil and vegetables in a microwave safe dish and microwave for 5 mins. at 100% power. 
3. Mix all the ingredients with noodles and microwave uncovered for 8 mins. at 100% power. 
Tips:
Red whole chillies can be used. Chillies can be reduced or increased according to taste.


16 November, 2012

Microwaved Vegetable Masala Idli

16 November, 2012

Microwaved Vegetable Masala Idli

Well, after the tiring festive season is over a peaceful day at the breakfast table with some delicious eatables is dreamt of. Well in a typical South Indian house you would find idli and sambhar a daily treat. I am a Bengali but I quite liked the taste of masala idli when I had it in Tamil Nadu. So, I filled it with some vegetables and masala (Spice) and did it in a microwave. It becomes even more healthier. A nutritious and tasty breakfast - what can be a better start to the day? So, enjoy with these cool vegetable masala idlis. (And don't forget to comment or subscribe! Njoy!)  

Microwaved Vegetable Masala Idli




Ingredients:


  • Rava-1 cup
  • Curd/Yoghurt- 1 cup
  • Onion-1 (Chopped)
  • Boiled peas- 1 cup
  • Carrot-1 (Chopped)
  • Green chillies- 2
  • Curry leaves- A few
  • Water- 1/2 cup
  • Fruit salt-,1 tsp.
  • Salt to taste

Method:

1. In a bowl mix rava, curd, vegetables and salt together and let it stand for at least 20 minutes.
2. Add fruit salt and mix well. Place the masala idli batter in the microwave safe idli stand and microwave for 4 minutes at 100% power.
3. Garnish it with curry leaves. Serve it with tomato sauce and green chutney.

Tip: For plain idlis, vegetables can be omitted. In masala idli, cashew nuts can also be used.

15 November, 2012

Nawabi Murgh- Bhai Phonta/Bhai Dooj In Nawabi Style

15 November, 2012

Nawabi Murgh- Bhai Phonta/Bhai Dooj In Nawabi Style

Bhai phonta is a sacred occasion in Bengali traditions and customs. On this day, all sisters give a phonta or "tika" on their brother's forehead with "chandan" or sandalwood paste. The brother spends the whole day with his sister and also gives her gifts. The sister prays to God for her brother's immortality.The famous saying is also chanted- 
"Bhaiyer kopale dilam phonta,
Jamer duyare porlo kanta,
Jamuna daye jomke phonta,
Ami di amar bhaike phonta,
Bhai jeno hoy lohar vata." 
I personally don't have a brother, but to those girls who are lucky to have a brother make this and make your brothers happy! I'll also post luchi and alur dom- so keep reading! (And don't forget to comment or subscribe! Njoy!)

Nawabi Murgh- Bhai Phonta/Bhai Dooj In Nawabi Style

Ingredients:


  • Chicken - 600 gms
  • Vegetable oil - 2 tbsp
  • Coconut milk - 1 cup
  • Cashew paste - 2 tbsp
  • Poppy seed paste- 1/2 tsp.
  • Bay leaf- 2-3 
  • Garam masala (/Whole) -1 tsp.
  • Ginger garlic paste - 2 tbsp
  • Onion - 1
  • Rose water - 1/2 tsp
  • Yoghurt - 3 tbsp
  • Green chilli paste- 1tsp
  • Saffron 
  • Fresh cream - 2 tbsp
  • Salt and sugar to taste.

Method:

1. Heat oil in a non stick pan and add bay leaves and whole garam masala and saute.
2. Next add chopped onion, ginger garlic paste, green chilli paste and stir well. Once mixed well, add the chicken pieces . 
3. Once everything is mixed nicely, add the coconut milk, cashew paste, poppy seed paste, water and saffron. Cook on low heat for 15-20 minutes. Once boiled remove from heat. Serve hot.                     

14 November, 2012

Navratan Chicken

14 November, 2012

Navratan Chicken

Navratan korma is a fantastic vegetarian main course. However, if we add a non-veg tinge, it tastes even better (Only for non-veg people). I made it for lunch today and it tasted spectacular. So, hope you like it! (And don't forget to comment or subscribe! Njoy!)

Ingredients:


  • Boneless chicken breast - 500 gms
Navratan Chicken
  • Onion -1 (Cut in cubes)
  • Carrot- 1 (Cut in cubes)
  • Cauliflower-1 cup (Chopped)
  • Peas - 1/2 cup
  • Beans-1/2 cup
  • Baby corn - 8-10 (Chopped)
  • Red bell pepper (Capsicum) - 1
  • Yellow bell pepper (Capsicum) - 1
  • Green bell pepper (Capsicum) - 1
  • Raisins/Kishmish- A handful
  • Cashews- A handful
  • Garam masala powder- 1 tsp.
  • Ginger-garlic paste- 1 tbsp.
  • Tomato puree- 2 tbsp.
  • Cashews and raisins- For garnishing
  • Charmagaz paste (Four seeds)- 2 tbsp.
  • Honey- 1 tbsp.
  • Oil- As required
  • Butter- 1 tbsp.


Method:

1. Fry all the vegetables in 1 tbsp.vegetable oil after blanching in lukewarm salt water.
2. In another pan, fry the onion cubes. Keep aside.
3. Add the butter, chicken pieces and ginger-garlic paste in a frying pan and let it cook.
4. Once the chicken and all the ingredients get mixed and cooked well add the tomato puree, cashews, raisins and fourseed paste.
5. Stir the masala nicely and add the blanched vegetables. Cover with a lid.
6. Add some cornflour into a bowl of water. Add to the pan with the masala and chicken.
7. Remove from heat. Add the honey and garam masala powder. Serve hot. Garnish with cashews and raisins/ kishmish.

13 November, 2012

Happy Diwali !!!

13 November, 2012


Happy Diwali !!!

With the gleam of diyas and the echo of chants,
May happiness and contentment fill your life.
Wishing you a very happy, prosperous, safe and "Dhamakedar" Diwali!!

***************************************************

Brightened with success and lightened with prosperity,
Glowing with warmth and sparkling with joy,
May all of you celebrate Diwali with lots of cheer!!

*****************************************************************

Bursting those firecrackers,
Besan ke laddoo!! 
But most of all having fun quality time with your friends and family!
Have a blast! Wishing all of you and your families a safe and dhamakedar Diwali !!


******************************************************************
Rangoli made by my daughter- However it did not last. :D

These were some Diwali wishes for you and ur families! So, have a blast!

12 November, 2012

Ice-Cream Gulkand With Gulab Jamun

12 November, 2012

Ice-Cream Gulkand With Gulab Jamun


Few days ago, my nephew had a fireless cooking competition in his school. This was the dessert they  made. It was my creative idea. Amazingly it won the best dessert among all sections of the grade. So, I hopeyou like it! (And don't forget to comment or subscribe! Njoy!)

Ice-Cream Gulkand With Gulab Jamun

Ingredients:


  • Gulab jamun-4-5 pieces (Sweet-usually round with sugary syrup)
  • Vanilla Ice-cream- 2 scoops
  • Dry rose petals- For garnishing
  • Gulkand- Rose petal jam (Available in the market)


Method:

1. Cut the upper portion of the gulab jamun and scoop out the inner portion of the gulab jamun. It should look like a small bowl.
2. Mix the gulkand, ice cream, rose petals and the inner portion of the gulab jamun in a bowl. Mix it very nicely.
3. Refrigerate the mixture. After it becomes a bit cold and  stable, fill the mixture inside rhe cut gulab jamuns. Garnish with rose petals. Serve chilled.

Mutton/ Lamb Donuts

Mutton/ Lamb Donuts

Donuts- What do we understand by that? A sugary breaded snack loaded with cream, sprinkles and colour. So, yesterday while I was coming from the sabji mandi I saw a lady taking sweet bread or "mishti ruti" . It reminded of the days when me and my family were staying in Houston and everyday or two me and my daughter used to bring shiny packets of "Dunkin' Donuts" to accompany the evening coffee or milk. So, I became pretty nostalgic and set in my mind- Donuts. Neither did I have sugary sprinkles or cream. Instead I used lamb filling and it tasted awesome.

Mutton/ Lamb Donuts
Source: copernicusmarketing.com
Dunkin' Donuts



Why don't you try it? I'm sure you'll like it. (And don't forget to comment or subscribe! Njoy!)

Ingredients:

For donuts

  • Maida/flour - 100 gms
  • Dalda/ vanaspati/ vegetable ghee(beaten) - 4-5 tsp
  • Baking powder - 1/4 tsp
  • Salt and sugar to taste 

For Filling

  • Mutton keema -250 gm.
  • Onion- 2 (Chopped)
  • Raisins- 1 cup
  • Ginger-garlic paste- 2 tsp.
  • Garam masala powder- 1/2 tsp.
  • Chillies- 4-5 (Chopped)
  • Oil for frying

Method:

1. Boil mutton keema marinated with turmeric powder in the pressure cooker for 15 minutes till the water and juices drain out and mutton stock is formed.
2. Heat oil in a pan. Add onions and shallow fry. Then add the garlic, ginger, and chillies and cook well.
3. Add salt and sugar to this mixture in the pan. After this add the mutton to the mixture in the pan. Stir well and remve from heat.
4. Make a dough with flour, dalda, baking powder and salt and roll out in the form of chapattis or paranthas. Now make donut shapes from the dough. Add the filling inside the donut and bake or fry in vegetable oil.
5. While baking, set the temperature to 180 degrees C and while frying fry till golden brown for 7-10 minutes. Serve hot. Garnish with onion rings and lemon wedges.

Ajwani Fish Tikka

Ajwani Fish Tikka

This is a recipe you all will whole-heartedly enjoy. The ajwain imparts a new aroma to the dish which just takes it to the next level. This is also a great starter for a cocktail party. ( So, don't forget to comment or subscribe! Njoy! Try it out !) Hope you like it!

Ajwani Fish TikkaIngredients:


  • Bhetki fish fillets - 250 gms
  • Salt to taste
  • Black pepper powder - 1 tbsp
  • Lemon juice - 1 tsp
  • Hung curd - 2 tbsp.
  • Kashmiri red chilli powder- 1 tbsp.
  • Garam masala powder- 1/2 tsp.
  • Ajwain powder - 1/2 tsp
  • Chat masala - 2 tbsp
  • Mustard oil - 3 tbsp

Method:

1. Marinate the fish fillets with all the ingredients for 1 hr. 
2. Now grill the fish fillets for 10 mins.
3. Ajwani fish tikka is ready to be served.
4. Serve hot with coriander chutney.



11 November, 2012

Fish Stuffed Egg Devils

11 November, 2012

Fish Stuffed Egg Devils

Egg Devils is the name of a very famous fried snack. However, only eggs gets kind of boring... so a simple stuffing was all I needed. Fish with some spices and eggs- Yum! I made it with my daugter a few days ago. She took this to her friend's house who was ill. She and her friend finished it in a jiffy. My daughter was very happy as her friend enjoyed a lot that day inspite of her fever. It tasted absolutely delicious . Hope you think the same. (And don't forget to comment or subscribe! Njoy!)

Fish Stuffed Egg Devils
Fish Stuffed Egg Devils

Ingredients:


  • Bhetki fish-300 gms.
  • Duck eggs-10 (Hen eggs can also be used)
  • Tuemeric powder-2 tbsp.
  • Garam masala powder-1 tbsp.
  • Cumin powder-1 1/2 tbsp.
  • A few bay leaves
  • Onion-Ginger-Garlic paste- 3 tbsp.
  • Oil- 4 tbsp.
  • A few Biscuits- Crushed
  • Salt and sugar to taste


Method:

1. Marinate the bhetki fish pieces in turmeric powder and salt and keepp for 5 mins. Then, lightly fry the pieces in vegetable oil.
2. De-bone the fish or instead you can use fish fillets.
3. Boil the duck eggs nicely. Boil for around 40 minutes.Occasionally flip the eggs so that the egg yolk remains in the middle. Now cut the boiled eggs into half.
4.  Remove the egg yolk from the egg white and keep aside.
5. Heat oil in a pan. Add onion-ginger-garlic paste, fish, garam masala powder, cumin powder, salt and sugar and cook nicely for 15 mins. Add the bay leaves.
6. When you get an awesome, rich aroma remove the mixture from the heat.
7. Add the egg yolks into the previously made fish mixture. Mix well.
8. Fill the egg whites with the filling (egg-fish). Beat a few eggs in a bowl. Baste the egg whites which have fillings in the egg yolks in the bowl. Coat with the crushed biscuits.
9. Deep fry the egg whites in oil. Garnish with julienne cucumber and tomato. Serve hot.

10 November, 2012

Crispy Chilli Babycorn

10 November, 2012

Crispy Chilli Babycorn

This is a very easy recipe to make. I came through this again in a Tarla Dalal book which was golden fried baby corn., but I thought of giving it a Indo-Chinese style and so used a few sauces. It turned out to be really tasty. This can be served as a good appetizer. Try it out and don't forget to comment or subscribe.

Crispy Chilli Babycorn

Ingredients:


  • Babycorn - 250 gms
  • Capsicum - 1
  • Onion - 2 (sliced)
  • Tomato - 1
  • Ginger garlic paste - 2tsp
  • Red chilli powder - 2 tsp
  • Tomato sauce - 2tsp
  • Cornflour - 2tsp
  • Soya sauce - 1 tsp
  • White oil - 2 tsp
  • Salt - to taste

Method:

1. In a bowl , add cornflour, ginger garlic paste, chilli powder and salt along with the baby corns.
2. Heat oil in a pan and fry the baby corns til they turn brown .
3. Now add the chopped onion, ginger garlic paste, sliced capsicum and stir fry on high flame for 5 mins. 
4. Next add soya sauce, tomato sauce, chilli powder and salt.
5. Stir fry for 2-3 mins and  serve hot with salad and tomato ketchup. N'joy!

Mutton Babri Handi

Mutton Babri Handi

Mutton Babri Handi

Ingredients:


  • Mutton - 500 gms
  • Yoghurt - 100 gms
  • Sweet curd - 100 gms
  • Black pepper powder - 2tsp
  • Whole garam masala - 1 tsp
  • Red chilli (Whole) - 6
  • Onion juice - 1 cup
  • Garlic paste -  2 tsp
  • Ghee/ Clarified butter - 3 tsp
  • Oil - 3 tsp
  • Coriander powder - 2tsp
  • Salt to taste

Method:

1. Marinate mutton with yoghurt, sweet curd, coriander powder, onion juice and salt for 2 hours.
2. Next pressure cook the marinated mutton.
3. In a pan heat oil and ghee/ clarified butter. To it add the whole garam masala and 
the pressure cooked mutton.
4. Add the whole red chillies and cook till the gravy thickens. 
5. Serve hot with sweet pulao.

Fish Fry- Deep fried Heaven

Fish Fry- Deep fried Heaven

Fish fry is a very easy deep fried heavenly dish which is enjoyed by all. With the goodness of fish protein useful for eyes and a crunchy cover of breadcrumbs this the perfect dish for a crunch during any season! So, hope you like it! (And don't forget to comment or subscribe! Njoy!)


For making 5 fish fries:

Fish Fry- Deep fried Heaven

  • Fish fillets-5
  • Ginger paste- 1 tsp.
  • Garlic paste- 1 tsp.
  • Chilli powder- 1/4 tsp.
  • Lemon juice- 1 tsp.
  • Turmeric powder- 1/4 tsp.
  • Coriander- A bunch of the leaves
  • Salt ot taste
  • Biscuits- 1/2 cup (Crushed)/ Breadcrumbs-1 cup
  • Vegetable oil- 5 tbsp.


Method:

1. Wash the fish fillets thoroughly till clean.
2. Next, make a mixture of ginger paste, garlic paste, chilli powder, turmeric powder, lemon juice, chopped coriander, and salt. Keep aside.
3. Baste the fish fillets in this mixture and double coat with the crushed biscuits or the breadcrumbs.
4. Heat oil in a pan. Deep fry the coated fish fillets in vegetable oil.  After the fish fries turns golden brown, remove from heat.
 6. Garnish with salad, onion wedges and mustard sauce or ketchup. Kasundi also tastes great with fish fry.

Fried Chilli Mutton- Special Diwali Snack

Fried Chilli Mutton- Special Diwali Snack

Mutton/lamb- One of the unhealthy meats! I must say that this is a fact but this Diwali the heart wants more- this season instead of sitting in your home like a bore- get outside, get enchanted in the beautiful glow of firecrackers, groove to funky beats and sit down to a steaming bowl of fried chilli mutton and a staple (Rice, noodles, chapatti). The best thing about this dish that may it be a Sunday or a Monday, child or an elderly person, fried rice or indian parathas it fits with everything! Hope this Diwali your life shines with a special glow! Have a blast! (And don't forget to comment or subscribe! Njoy!)

Fried Chilli Mutton- Special Diwali Snack

Ingredients:


  • Mutton (boneless) - 500 gms (cut in small pieces)
  • Onion 2 (cut in cubes)
  • Garlic (crushed) - 2tsp
  • Green chilli (slited) - 8/10
  • Soya sauce - 3 tsp
  • Sugar - 1 tsp
  • Salt to taste
  • Tomato sauce - 1 tsp
  • Vinegar - 1 tsp
  • Garlic paste - 2 tsp
  • Black pepper powder - 2 tsp
  • Oil - 1/2 cup

Method:

1. Wash mutton nicely and marinate with salt, black pepper and garlic paste for 3 hours.
2. Next pressure cook  the marinated mutton with 1/2 cup water.
3. Drain the water from the boiled mutton and stir fry the mutton pieces in a non stick pan.
4. In a pan pour oil and add the crushed garlic and fry a little adding the cubed onions.
5. Now add the fried mutton and all the other ingredients.
6. Mix and stir the mutton with the ingredients nicely and when the flavours and spices get soaked in remove from heat.
7. Serve hot with fried rice. As this is a dry item it can be served as snacks also. 
8. To make it colourful red, green and yellow capsicum can also be added.

09 November, 2012

Corn Paneer/ Corn Cottage cheese Balls

09 November, 2012

Corn Paneer/ Corn Cottage cheese Balls

Corn and cheese - both are our all-time favourite. I read this recipe in a Tarla Dalal book but  thought of adding paneer to it and making it a bit different. So I tried it out yesterday with hot tea in the evening when some of my friends came and it tasted really awesome.

Corn Paneer/ Corn Cottage cheese Balls
Corn Paneer Cheese Balls

Ingredients:


  • Paneer/ cottage cheese- 200gms
  • Sweet corn -1/2 cup
  • Boiled potato -1
  • Onion (chopped) - 2tbsp
  • Green chilli (chopped) -1 tbsp
  • Garlic paste- 1tsp
  • Garam masala powder - 1/2 tsp
  • Chat masala - 1 tsp
  • Cheese (grated) -3-4 tbsp
  • Maida/Plain flour - 1tbsp
  • Eggs - 2
  • Breadcrumb - As required
  • Salt and sugar - To taste

Method:

1. Soak sweet corns in luke warm water and crush them.
2. Mash paneer/ cottage cheese and to it add sweet corn, boiled potato, chopped onions, grated cheese, garlic paste, garam masala powder, chat masala, chopped g. chillies salt and sugar and mix nicely. 
3. Make small even sized balls out of the mixture.
4.Mix the flour with egg and some water and make a thin paste and dip the corn balls in the paste.
5. Now roll the balls in breadcrumbs so that they coat nicely and chill for 20 mins.
6. Deep fry the balls till they turn golden brown. Serve hot with tomato ketchup.



Nargisi Kofta

Nargisi Kofta

This dish tastes really delicious. It can be used as a starter in any party and would definitely be appreciated by near and dear ones. Its fairly simple to make and even the kids would love to eat these egg balls. So, enjoy these nargisi koftas and surely u all would love it.

Nargisi KoftaIngredients:


  • Chicken mince - 250 gms
  • Eggs - 4 (Boiled)

  • Egg -1 (For binding)
  • Ginger paste - 1/2 tsp
  •  Garlic paste - 1 tsp
  • Powdered cardamom, cloves, mace, nutmeg, cinnamon - 1tsp
  • Kashmiri mirch/red chilli powder - 1 tsp
  • salt to taste
  • sugar 
  • Coriander leaves(chopped)- 1tbsp
  • Maida/ flour - as required
  • Oil - For frying

Method:

1. Boil the eggs nicely and peel them.
2. To the chicken keema add ginger-garlic paste, kashmiri mirch,powdered spices, egg, salt-pepper, chopped coriander leaves and mix well. 
3.Coat the eggs with mince meat mixture evenly to form a nice shell around the eggs.
4. Wet your hands with water or oil so that the mixture does not stick on the hand and gets evenly coated.
5. Now roll the koftas in maida/ flour and deep fry them in medium heat till crisp and golden brown in colour.
6. Serve hot with salad and tomato ketchup. N'joy!

08 November, 2012

Lauki Kheer/Bottle Gourd and Milk Pudding in Microwave

08 November, 2012

Lauki Kheer/Bottle Gourd and Milk Pudding in Microwave

This is a light, nutritious and delicious recipe. This can also be served as a sweet dish during Diwali. I tasted this in my friend's house and I never thought a veggie would taste so nice. Try it out, and you all would definitely like it.

Lauki Kheer/Bottle Gourd and Milk Pudding in Microwave
Lauki  Kheer

Ingredients:


  • Grated lauki - 11/2 cup
  • Milk - 2 cups
  • Sugar - 1/2 cup
  • Condensed milk - 1/2 tin
  • Pistas and raisins - few
  • Cardamom powder -1/2 tsp
  • Few strands of Kesar

Method:

1. In a microwave safe bowl place grated lauki (bottle gourd), milk, kesar, cardamom powder, and microwave for 20 mins. at 70% power.
2. Add sugar, condensed milk, and microwave for 5 mins. at 70% power.Allow to cool.
3. Garnish with pistas anf raisins and refrigerate.
Tips:
For the calorie conscious, avoid sugar. Instead of that use sugar-free sweetener.

Delicious Jalebi for Diwali

Delicious  Jalebi for Diwali

Diwali is mostly known as a festival of lights but can also be told a festival of sweets. No Diwali celebration is complete without jalebis, barfis, laddoos,and a whole lot of other home made sweets.
So, try these jalebis.

Delicious  Jalebi for Diwali

Ingredients:


  • Black gram - 1 cup
  • Gobindabhog chawal - 1/4 cup
  • Yellow food colour
  • Sugar - 4 cups
  • A few strands of saffron(soaked in milk)
  • Rose essence - 4-6 drops
  • Green cardamom powder -1 /4 tsp
  • Ghee/Soyabean oil - 2 cups

Method:

1. Soak black gram and the chawal for 4-5 hrs. in water. Then grind it into a fine paste.
2. Add yellow colour and 1 cup of water to the paste prepared and make a thick batter so that no lumps are formed.
3. Cover and keep aside for 2 hrs.
4 .Make a sugar syrup and to it add saffron strands soaked in milk, rose essence and green cardamom powder.
5. Heat oil/ghee in a kadhai. Fill the jalebi batter in a piping bag with a single hole or a thick cloth with a small hole in the centre.
6. Press out round whirls of the batter into the hot oil/ ghee.
7. Deep fry the jalebis till golden brown and transfer into the warm sugar syrup for 2-3 mins.
8 Drain it from the syrup and serve hot arranging in a platter.N'joy!




Nutrela Cutlet

Nutrela  Cutlet

Just a few days left for Diwali! This is a very easy and tasty snack which can be served during this festive season. Give it a try, I think u all would love it, Crunchy, tasty, yummy Soya cutlets!

Nutrela  Cutlet
Soya Cutlets


Ingredients:


  • Nutrela soya granules -  2 cups (Boiled)
  • Boiled mashed potatoes - 2 cups
  • Boiled green peas - 1/2 cup
  • Boiled carrot - 1/4 cup
  • French beans - 6-8
  • Green chilli- ginger paste - 1 tsp
  • Cornflour - 2 tbsp
  • Breadcrumbs - 2tbsp
  • Bread slice - 2
  • Garam masala - 1/2 tsp
  • Lemon juice - 1 tsp
  • Sugar - 1 tsp
  • Salt - 1 tsp
  • Oil for frying

Method:

1. In a bowl mix soya granules, potato,green peas, carrot, french beans, cornflour, bread slices and the g. chilli- ginger paste.
2. To the mixture add lemon juice, garam masala salt and sugar.
3. Keep this mixture aside for 30 mins and then make cutlets from it.
4. Next coat the cutlets in breadcrumbs and fry till crisp.
5. Serve hot with ketchup or chutney of your choice.

07 November, 2012

Malai Puri

07 November, 2012



Malai Puri


Ingredients:



  • Maida/Flour - 500 gms
  • Ghee - 100gms
  • Raisins - 150 gms
  • Chironji/sunflower seeds - 50 gms
  • Cherry - 50 gms
  • Cashew - 100gms
  • Milk - 500gms
  • Malai/curd - As required

Method:


1. Make a sugar syrup.
2. Mix milk and malai in maida/flour and cover it for 10-15 mins.
3. Grind cashews and chironji and make a paste.Make a filling by adding raisins to this paste.
4. Make small balls with the maida, milk ,malai mixture and put some filling inside and flatten each ball like puris.
5. Fry the puris in ghee and dip them in the sugar syrup.
6. Serve garnished with malai and cherry on top.


Sweets for Diwali



Sweets  for Diwali

                                                        Dahi Kalakand 

Ingredients:


  • Sweet dahi (yoghurt) - 500 gms.
  • Khoya kheer - 500 gms
  • Milk powder - 100 gms.
  • -200 gms.
  • Powdered sugar-50 gms.
  • Nutmeg powder - 1/2 tsp
  • Ghee - 1 tbsp
  • Butter paper
  • Cherry

Method:

1. In a pan pour ghee. Mix sweet dahi, kheer, milk powder in the hot ghee and stir nicely. 
2. Add the powdered sugar.
3. After stirring nicely add the nutmeg powder and pour it in a dish spreading butter paper.
4. When cool cut in small pieces and garnish with cherry at the top.

                                    Chanar gaja/Cottage cheese sweet



Ingredients:

Chana/ Cottage cheese - 2 cups\
Suji/rawa/semolina - 1/4 cup
Baking powder - a pinch
Ghee - 2tbsp
Green cardamom powder
Oil -  200 ml
Sugar syrup (light) - 2 cups
Sugar syrup (heavy) -1 cup

Method:

1. Mix suji/rawa, baking powder, and cottage cheese and keep aside for 1/2 hour.
2 .From this mixture make square shaped sweets and boil them in the light sugar syrup.
3. When the sweets are cooked nicely fry them in a mixture of  oil and ghee.
4. Dip the fried square sweets in the sugar syrup (heavy) for 5-7 mins.
5. Serve when cool.


                    








05 November, 2012

Chilli Chicken Footlongs

05 November, 2012

Chilli Chicken Footlongs 


Chilli Chicken Footlongs


Ingredients:

  • 1 loaflong French bread, some butter to spread
  • 100 gms pizza cheese - grated
  • Tomato Spread:
  • 4 flakes garlic - crushed and chopped finely
  • 1/2 tsp red chilli paste
  • 3/4 cup ready made tomato puree
  • 2 tbsp tomato sauce
  • 1 tsp oregano(dried)
  • salt and pepper to taste
  • 1-2 tbsp oil
  • Chilli chicken topping:
  • 1 boneless chicken breast (100- 150 gms)- cut into tiny 1/2" pieces
  • 1/4 tsp red chilli paste
  • 1 tsp soya sauce
  • pinch of ajinomoto(optional0
  • salt and pepper
  • 1-2 tbsp cornflour/ maida
  • oil for frying
  • 1 small onion- chopped
  • 1 small capsicum - chopped
  • Variation:
  • For salami footlings, use prepared chicken or mutton salamis instead of preparing chilli chicken

Method:

1. Tomato Spread:
Heat oil. Reduce heat. Add garlic. Stir and add chilli paste, tomato puree and sauce, salt and pepper. Simmer for 2-3 minutes. Add oregano. Remove from heat.
2. Chilli Chicken Topping:
In a bowl marinate tiny pieces of chicken with chilli paste, soya sauce, salt, pepper and ajinomoto for 1/2 hour.
3. Heat oil in a kadhai. Drain the extra marinade from chicken pieces. Sprinkle flour and fry on medium heat till crisp and light brown. 
4. Cut the French loaf horizontally into half. Slightly butter the top and the sides and place on a baking tray. Heat oven to 200 degreeC and grill or bake for 5-7 mins till slightly crisp. Remove tray from the oven. Keep the oven hot.
5. Mix the fried chicken pieces, capsicum and onions in only1tbsp tomato spread and keep aside.
6. Assemble: Spread some tomato spread on the grilled footlong in the tray. Sprinkle cheese on the tomato spread. Spread chilli chicken, chopped capsicum and onions.
7. Place the tray back in the oven(210degreeC). Grill till cheese melts. Serve hot on a bed of lettuce and chilli flakes and mustard sauce.

04 November, 2012

Microwaved Tomato Soup

04 November, 2012

Microwaved Tomato Soup

Winter is knocking at the door. Sweaters, scarfs and gloves are being sewn. Sweets, pithes, sandesh are creating a beautiful aroma in the kitchens of many. Pumpkins, cauliflowers, tomatoes, apples, oranges and carrots are being harvested for fresh soups and tea is being brewed for the days to come. During these cold, winters what we really need is really hot clothes, blankets, a bed to snuggle into, anice book to read and a bowl of hot tomato soup.  So, I hope you like this microwved tomato soup recipe. (And don't forget to comment or subscribe! Njoy!)

Microwaved Tomato Soup

Ingredients:

  • Tomatoes- 500 gms.
  • Water- 5 cups
  • Carrot- 1
  • Potato- 1
  • Onion- 1 (Small)
  • Garlic- 4 cloves
  • Cloves-3
  • Sugar- 1 tsp.
  • Butter-1 tbsp.
  • Salt and black pepper to taste


Method:
Place tomatoes, water, onion, garlic, carrot, potato and cloves in a microwave safe bowl and microwave for 8 mins, at 100% power.
2. Grind the mixture with blender and strain this puree.
3. Add slat, black pepper and sugar. Microwave for 7 mins. at 100% power.
4. Add butter and garnish with salt, pepper and coriander. Serve hot with buns or garlic bread.

Microwaved Keema Mutter

Microwaved Keema Mutter

Keema Mutter is a very common Indian dish. It tastes very nice with naan as well as any kind of rice. The peas make the dish more vibrant. I made it yesterday for lunch with naan. It tasted heavenly. I would be highly pleased if you try it. Hope you like it! (And don't forget to comment or subscribe! Njoy!)

Microwaved Keema Mutter

Ingredients:


  • Minced meat-250 gms.
  • A piece of hing
  • Onion-1 (Finely chopped)
  • Garlic-7-8 cloves (Chopped)
  • Ginger-1 tsp. (Chopped)
  • Peas-1 cup
  • Tomato puree-1/2 cup
  • Cloves-3-4
  • Oil-2 tbsp.
  • Salt and red chillies to taste


Method:

1. Place oil, onion, ginger and garlic in a microwave safe dish and microwave for 5 mins. at 100% power.
2. Add tomato puree, red chilli powder, clove, hing and microwave for 4 mins. at 100% power.
3. Add meat and peas and microwave for 8-10 mins.
4. Garnish with pudina leaves. Serve hot with raita and naan.

03 November, 2012

Keema Tarts

03 November, 2012

Keema Tarts

Keema Tarts



Ingredients:

Filling:

  • Keema - 250 gms.(Minced lamb or chicken)
  • Onion-1 (Large)(Chopped)
  • Tomato-2 (Chopped)
  • Ginger-garlic paste-1 tsp.
  • Oil-3 tbsp.
  • Dhania powder,turmeric powder and garam masala-1/4 tsp.
  • Salt and red chilli powder to taste


Tart Shell:

  • Maida/White flour-200 gms.
  • White butter- 100 gms.(Cold)
  • A pinch of baking powder
  • Salt to taste


Topping:

  • Pizza cheese-100 gms. (Grated)
  • Capsicum-1 (Finely chopped)

Method:

Filling:
1. Heat oil in a pan.Fry onions till light brown.Reduce heat and add ginger-garlic paste. Stir.
2. Add tomatoes.Cook till masala is well blended. Add salt, chilli powder, turmeric, dhania and garam masala powder. Stir.
3. Add the keema and go on stirring till dry. Add 3/4 th cup water and pressure cook lamb keema to give 2 whistles and keep on low heat for 3-4 mins. (For chicken keema, 2 whistles and 1-2 mins. on low heat.). Remove from heat.
4. After the pressure drops, stir the keema to dry the excess water.
5. When well fried, strain out the excess oil and keep the filling aside.

Tart Shells:
1. Cut the cold, solid butter into small pieces.
2. Add baking powder, salt and butter to the flour. Rub the butter into the flour with your fingertip till it resembles breadcumbs.
3. Add 1-2 tbsp. of cold water and knead into dough of rolling consistency.
4. Roll out large chapatti of 1/4" thickness. Cut out small circles with a shaper (Can also use a cookie cutter) and fit them into tart shells. Prick with a fork and bake emptytarts at 230-250 degrees C hor oven for 7 mins. Remove the tart from the shells. Cool and store in an airtight box.

Assemble at the time of serving:
1. Spoon cooked keema in each tart. Top with grated cheese and chopped capsicum.
2. Bake or grill onion for 5 mins. or at 210 degrees C till the cheeses melts. Serve hot.

02 November, 2012

Tandoori Chicken

02 November, 2012

Tandoori Chicken

This is a low fat chicken recipe packed with full of flavours. It is simple and very easy to make but marination is very important. The more you marinate the more juicier it would be and allows the flavours of the marinade to penetrate the chicken(best if marinated overnight in the fridge).

Tandoori Chicken

Ingredients:


  • 1 Medium sized chicken(800gms) - Cut into 4 to 8 pieces.
  • 2 tbsp or juice of 1 lemon
  • 1/2 tsp chilli powder, salt to taste
  • 1/2 cup thick hung curd( hang 1 cup curd)
  • 2 tbsp thick malai or 2 tbsp cream
  • 1 tbsp garlic paste
  • 1 tsp ginger paste
  • few drops orange red colour
  • 1/2 tsp kala namak/ black salt
  • 1 tsp garam masala
  • 1 tsp tandoori masala or chat masala

Method:

1. Wash, pat dry chicken. Make 2 incisions on breast, thighs and drumsticks.
2. Rub lemon juice,salt and chilli powder on the chicken and keep aside for 1/2 hour.
3. Mix curd, malai, ginger and garlic paste, black sat, garam masala, and colour. Rub the chicken with this mixture. Keep aside for 3-4 hours. 
4. Heat the gas tandoor(flame should be minimum) or oven to 180 degree C .Place the chicken on the grill or wire rack (in the oven place a tray underneath the chicken to collect the dripplings).
5. Grill for 15 mins. Brush pieces with oil. Turn pieces and grill for another 10 - 15 mins, till the chicken is dry and well coated. Should be careful enough not to make the chicken blackish and burnt. Sprinkle tandoori  or chat masala. Serve hot.

Stuffed Crab

Stuffed Crab

This is a very delicious crab recipe with succulent crab meat, onions and a blend of various spices served on crab shell. I had this dish in one of my friend's house who is from Goa and she makes wonderful seafood dishes.I made this a few days back and everyone liked it. U all can also give it a try. It tastes realy yummy!

Stuffed Crab
Stuffed Crab

Ingredients:


  • Crabs- 8
  • Butter- 11/2 tbsp
  • Spring onion - 1 cup
  • Turmeric powder - 1/4 tsp
  • Red chilli powder - 1/2 tsp
  • White pepper - 1/2 tsp
  • Tomato puree - 2 tbsp
  • Cheese - 11/2 tbsp(grated)
  • Sugar 1/4 tsp
  • Chicken stock - 2 cups

Method:

1. Boil the crabs and scoop out the crab meat. 
2. Clean and rinse nicely 4 crab shells. 
3. In a non-stick pan heat butter and saute the onions in it.
4. When the onion turns transparent, add the crab meat, turmeric powder, red chilli powder, tomato puree, white pepper, 1 tbsp cheese, sugar, and chicken stock. Stir nicely on medium heat.
5. After 5-7 mins pour the mixture on a plate. 
6. Now fill the crab shells with the mixture and spread grated cheese on top of each crab shell.
7. Bake the stuffed crabs on a preheated oven for 2 mins. Serve hot.

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