PRAWN KHARA MASALA

This is a recipe that has the flavor of some dry roasted and grounded Indian spices. Here, I have used 'tiger prawns' but it can be made with any kind of prawns. Though the taste would vary with the size of the prawns. This needs very less ingredients as well as time to cook. Let's check out the recipe.

INGREDIENTS

Tiger Prawns-5-6 (De-veined and washed)

Chopped onion-1 medium

Finely chopped Ginger garlic- 1tsp

Sliced tomato-1

Coriander powder-1 tsp

Green chilli-1

Kasuri meethi (Dried fenugreek leaf)-1 tbsp

Coriander leaf-1/2 bunch

Dry roasted and grounded spice powder-(cinnamon, cloves, cardamon, peppercorn, coriander seeds, fennel seeds, cumin seeds, dry red chilli)
Mustard oil/ Refined oil

METHOD

Wash the prawns properly and smear salt and turmeric. In a wok, take mustard oil and fry the prawns and keep aside. Prawns should not be over-fried because then it becomes rubbery. In the same oil in which prawns have been fried, add chopped ginger garlic followed by sliced onion. Fry well. Then put green chilli, chopped tomato, kasuri meethi and coriander powder. Add little water also to avoid the spices from been burnt. Add the dry roasted masala also. Now add the fried prawns. Mix well. Add little water for gravy.

EGG SQUARE SURPRISE

Well, unable to think any name other than this. In this preparation, one of the main ingredients is of course egg, but it also has a surprise mix of boiled and mashed split bengal gram paste. Though it looks like squares made out of eggs but when one eats this, gets that surprise in taste.

INGREDIENTS

For the Egg Square batter:

Egg-4

Parboiled Chana dal (Split Bengal gram) paste-1/2 cup

Chopped onion-1 medium

Chopped Coriander leaf- 1/2 bunch

Salt and sugar as per taste

Green chilli-2

Grated ginger-1 tsp

For the gravy:

Cumin seeds-1 tsp

Dry red chilli-1

Onion paste and chopped-1 large 

Ginger paste- 1tsp

Tomato puree-1 cup

Cumin powder-1 tsp

Asafoetida (Hing)- 1 pinch

Turmeric powder-1 tsp

Garam Masala- bayleaf, cinnamon, cloves, cardamon

Refined oil

METHOD

Mix all the batter ingredients together mentioned above and fry it with oil by spreading the batter on a pan like a big omelette. After frying this, cut small square pieces out of it and keep aside. Now for the gravy, take oil in a pan, put cumin seeds, dry red chilli, pinch of Asafoetida and whole garam masala as tempering. Then put the chopped onion first followed by the onion and ginger paste. Add little sugar and salt, cumin powder, turmeric powder and fry the masala little. Add tomato puree, after frying for a while, add water required for the gravy. Now when the gravy starts boiling, add the above egg square pieces. Cover cook for a while. Serve hot with steamed rice or chapati.

HYDERABADI MIXED VEGETABLE CURRY

There are number of ways to make a mixed vegetable curry. All over the world different recipes are made with different combinations of vegetable. In India itself, there are so many ways to make mixed veg curry. I have already shared the Bengali way of cooking mixed veg curry. Today I am sharing the hyderabadi style.

INGREDIENTS

Blanched (except brinjal) mixed vegetable (like beans, carrot, cauliflower, green peas, potatoes, brinjal)-2 cups

Chopped onion-1 large

Ginger garlic paste-2 tsp

Tomato puree-1 cup

Cumin seeds-1 tsp

Garam masala whole- bayleaf, cinnamon, cardamom, cloves

Beaten curd-2 tbsp

Turmeric-1 tsp

Red chilli powder-1 tsp

Any curry powder-1 1/2 tsp

Chopped coriander-1/2 cup

METHOD

Take oil in a wok, and put the cumin seeds, the garam masala and the bayleaf as tempering. Fry for few second. Then put the chopped onion, followed by ginger garlic paste. After frying the masala a little while, add the vegetables (fry the brinjal separately, smearing salt, turmeric and sugar) and fry well. Then add turmeric powder, red chilli powder, tomato puree and the curry powder. Add the seasonings as well. Now when the vegetables are nicely done, add the beaten curd. Put little water and lid-cook for sometimes. Sprinkle chopped coriander and serve hot with roti or parantha.

CHICKEN SPRING ONION

INGREDIENTS

Chicken-750 gm

Mustard seeds-1 tsp

Chopped onion-3

Chopped tomato-1

Tomato puree-1 cup

Cumin powder-2 tsp

Ginger garlic paste-2 tsp

Red chilli powder-1 tsp

Turmeric powder-1 tsp

Mustard oil- 1 tsp

Salt and sugar as per taste

Spring onion-1 bunch  

Refined oil for cooking

METHOD

Marinate chicken pieces with lemon juice and little salt, and keep aside for 20 mins. Then discard the juices that the marinated chicken leaves. Now add ginger garlic paste, red chilli powder, mustard oil and cumin powder. Keep it aside for 20 mins. more. Take refined oil in a pan, put mustard seeds. Once the mustard seeds start spluttering, add chopped onion, and fry well adding little sugar, salt and red chilli powder. Then add the marinated chicken. Cook till the chicken becomes white in color. Now add chopped tomato and the tomato puree as well. Fry well and add adequate amount of water. Lid-cook for sometime. Put lots of chopped spring onion. Mix well and cook for few more minutes. Serve hot with roti or any tempered rice.

DRY VEGETABLE MANCHURIAN

INGREDIENTS

Grated Cabbage-2 cups

Grated Carrot-1 cup

Chopped Capsicum- 1/2

Chopped Onion-1

Chopped Garlic-2 tsp

Ginger paste-1 tsp

Salt and sugar as per taste

Pepper powder-1 tsp

Chopped green chilli-1 tsp

Red chilli powder-1/2 tsp

Cornflour-1 tbsp

Refined flour-2 tbsp

For Sauce:

Chopped ginger-1 tsp

Chopped garlic-1 tsp

Chopped onion-1 tbsp

Vinegar-1 tsp

Chopped Green chilli-1 tsp

Soya sauce-1 tsp

Green chilli sauce-1 tsp

Tomato sauce-2 tsp

Salt and sugar as per taste

Chopped spring onion-1 tbsp

Sesame/ Refined oil as per requirement

METHOD

Smear little salt to the grated cabbage and keep aside for 1/2 hr. Then take out the cabbage in other bowl, squeezing all the water, and then mix all other ingredients together to make medium sized balls. Deep fry the balls and keep aside. Now make the sauce in another pan. Take little oil, put the chopped ginger followed by the garlic, and fry well for sometime. Add onion and green chilli. Then, go on adding, soya sauce, green chilli sauce, vinegar and tomato sauce to complete the gravy. Add seasonings according to the taste. Now put the balls in the sauce and cover it with a lid. Lid- cook for 2 minutes. Sprinkle chopped spring onion or coriander leaves.

FRIED CRACKED WHEAT (Dalia)

This is a recipe of broken wheat with some veggies of your choice. In this health conscious world, I am sure the benefits of broken wheat are not any more unknown to us. This is versatile, rich in fiber, low in calories and loaded with nutrients. Broken/ cracked wheat preparation serves good as breakfast or even as lunch. Or have it whenever you want to.

INGREDIENTS

Cracked wheat-200 gmm (boil till 2-3 whistle in a pressure cooker, adding little salt, turmeric and water)

Parboiled veggies-1 1/2 cup (beans, carrot, capsicum, green peas, cauliflower, potato etc.)

Onion-1 small, chopped

Ginger-1 tsp, chopped

Green chilli-1

Bayleaf-1

Clarified butter-1 tsp

Refined oil-1 1/2 tbsp

Turmeric-1/4 tsp

Salt and sugar- as per taste

Cashew nuts and Raisins-8-10 each

METHOD

Parboiled all the vegetables except the capsicum, and keep aside. Take refined oil in a frying pan, put the chopped ginger into it and fry till this emanates a nice flavor. Then add the chopped onion, fry for sometime and then put the boiled veggies along with the nuts, capsicum and chopped green chilli. Fry well. Now add the boiled cracked wheat to the fried veggies. Add the seasonings and sprinkle clarified butter from above. Now the dish is ready to be served.

MASALA DAHI MURG (Yogurt Chicken)

This is a very simple recipe made with very common ingredients. Only a home-made dry roasted and grounded masala creates the magic of flavor and taste. Let's have a look.

INGREDIENTS

Chicken-500 gm

Curd-200 gm

Onion-2+1, sliced

Garlic-8-10 cloves, chopped

Ginger-2 inch, chopped

Masala powder-Roasted and grounded [2 tsp Cumin seeds, 2 tsp Coriander seeds, 2 tsp (Cinnamon, Cardamon and Cloves)]

Turmeric powder-1 tsp

Red chilli powder-1 tsp

Bayleaf-2

Salt and sugar- as per taste

Green chilli-2

Mustard oil/ Refined oil-as per requirement

METHOD

Marinate chicken pieces with curd for 2 hrs and keep aside. Take oil in a pan, and fry 1 sliced onion with little sugar and salt; when then onion turns golden brown, keep aside. Again, in the same pan, take some more oil and put all the chopped garlic, ginger and onion (2). Fry well till golden brown and make a paste in a blender. Keep aside the paste. In another pan, take oil and put bayleaf in it as tempering. Then put the marinated chicken and continue frying till the color of the chicken turns white. Add the blended paste now, followed by grounded masala, turmeric powder, red chilli powder and salt. Mix well and add slited green chilli and little water. Lid cook till the chicken becomes soft and cooked nicely. Serve with Cumin Rice or parantha.

KALONJI MURG (Chicken with onion seeds)

This chicken curry is a combination of wonderful flavors along with it's awesome taste. I have used very common ingredients as tempering for this chicken preparation that has enhanced itss taste to a great extent.

INGREDIENTS

Chicken-250 gm

Onion-2 chopped

Ginger julienne-1 tbsp

Thick Green chilli-3 

Garlic paste-2 tsp

Tomato-1 chopped

Pepper powder-1 tsp

Turmeric powder-1/2 tsp

Tomato puree- 1/2 cup

Red chilli powder-1/4 tsp

Onion seeds-1 tsp (kalonji)

Clarified butter/ ghee- 1 tbsp (increase/ decrease accordingly)

METHOD

This preparation tastes better when cooked entirely in ghee but due to health reasons, I have used ghee only for tempering. This also wont put the taste down.

In a pan, take refined oil and put the julienne ginger, and fry till the ginger starts emanating smell. Then put the whole thick green chilli. Go on adding onion, garlic paste and then the chicken. Cook well. Add pepper powder followed by tomato puree, turmeric powder and red chilli powder. Cook well by adding water as per requirement. When the chicken becomes soft and the gravy attains the required consistency, turn off the flame. Now in another pan, take ghee and put the kalonji as tempering. Wait till it starts spluttering. Put the tempered ghee on the cooked chicken and cover it with a lid so that the flavors get passed into the chicken. Serve hot with roti or parantha.

PUMPKIN CUTLETS

Pumpkin is a vegetable with lots of benefits in it. It is incredibly rich in vital antioxidants, and vitamins. This humble backyard low calorie vegetable contains vitamin A, flavonoid poly-phenolic antioxidants such as leutin, xanthin, and carotenes in abundance.But the lover of this wonderful vegetable are not many. So I thought of giving it a tasty twist by making yummy cutlets out of pumpkin. Let's explore the recipe.

INGREDIENTS

Parboiled Pumpkin-1 cup

Grated Coconut-1/4 cup

Boiled Potato-2 medium size

Grated ginger-2 tsp

Fried and crushed dry red chilli-1

Garam masala-1/4 tsp

Roasted and crushed peanut-1/2 cup

Coriander leaf-1 bunch

Green chilli-2, thinly sliced

Bread crumb-1/2 cup

Refined flour (maida)-as per requirement to make the dough tight and for the batter

Cornflour-required for the batter

Salt and sugar- according to the taste

METHOD

Make a batter with maida, cornflour, salt and turmeric powder. Keep aside. Mix all the above ingredients together to make a little tight mixture. Make cutlets out of the mixture, dip into the batter and then deep fry in hot oil. Take out the fried cutlets on oil absorbent paper and serve hot.

PANEER (Cottage Cheese) IN WHITE GRAVY

INGREDIENTS

Paneer-250 gm

Onion paste-1/2 cup

Ginger garlic paste-2 tsp

Curd-1 tbsp

Coriander seeds-1 tsp

Cashew paste-1 tbsp

Green chilli-1 tsp

Whole Garam masala- cloves, cinnamon, cardamon, bayleaf

Refined oil for cooking

METHOD

Make a fine paste with onion and coriander seeds. Take refined oil in a wok, put the garam masala as tempering. Once it starts emanating fragrance, add the onion-coriander seeds paste and the ginger garlic paste, fry for a while. Add the curd and the cashew nut paste. Cook well till the raw smell of the ingredients goes off. Put little water as per requirement of the gravy. Now put the paneer cubes and shimmer for few seconds.

RAW BANANA (PLANTAIN) CURRY

Usually most of us hardly love plaintain curry and try to evade it, at least this is the senerio I get to see at my home whenever I think of cooking this vegetable. But koftas made up of raw bananas are a great hit everywhere. So along with nutrition, it gives tastes as well.

METHOD

Raw banana (Plantain)-2 (boiled)

Potato-2+1(2 boiled, 1 cut into cubes)

Cornflour-2 tbsp

Refined flour (maida)-3 tbsp

Egg-1

Onion-2 

Garlic-6-7

Ginger paste-1 tsp

Green chilli-2, chopped

Salt and sugar as per taste

Tomato puree-1/2 cup
Curd-1 tbsp

Cumin powder-1 tsp

Red chilli powder-1/2 tsp

Garam masala (whole)-Cinnamon, cardamom, cloves and bayleaf

Cumin seeds (jeera)-1/2 tsp

Refined oil for frying koftas and making the gravy.

METHOD

Mash boiled raw banana and potato together. Add little garlic paste, salt, green chilli, red chilli powder, cornflour, maida and egg to it. Make round shaped tikki/ koftas out of the mixture and deep fry them. Now for the gravy, take oil in a pan, add garam masala, jeera and bayleaf as tempering. Add cubed potato and fry a little, keep aside. Put chopped onion, ginger garlic paste and fry well. Then go on adding tomato puree, cumin powder, turmeric powder, red chilli powder and beaten curd. Fry the masala well, add the fried potatoes as well and pour required water for the gravy. Add the seasonings. Put the fried tikkis or koftas. Shimmer a little and serve hot with steamed rice or chapati. 

DUM KA MURG (CHICKEN)

Chicken- 500 gm

Beaten curd-100 gm

Onion-2+1 sliced

Ginger-garlic paste-3 tsp

Almond paste-10-12 

Garam masala (whole)-Cninamon, Cardamom, cloves, bayleaf, peppercorn

Lemon juice-2 tsp

Coriander powder-2 tsp

Coriander leaf-1/2 bunch

Poppy seeds paste-1/2 cup

Green chilli-2-3

Salt and sugar to taste

METHOD

Marinate chicken pieces with lemon juice and salt for 15-20 mins. After that discard the juices, and now add 1 tbsp of curd, salt, ginger-garlic paste, and keep it aside for 2 hrs. In a wok, take refined oil, put whole garam masala, bayleaf and peppercorn as tempering. When a nice smell start emanating, add the sliced onion, fry for a while. Then add the sugar and salt. Now put the marinated chicken and fry well with the masala for some time. When the chicken seems to change its color, add the almond paste, coriander powder, poppy seeds paste and the paste of green chilli. Cook well and then put beaten curd. Mix well and cook for some more time. Sprinkle fried onion and coriander leaf.

CHICKEN CUTLET

This recipe of chicken cutlet is little different from that of the usual cutlet recipe. In this recipe, I have included  veggies also along with chicken. So the inclusion of veggies, not only makes the cutlets tasty but healthy also. Even I find this a great recipe to feed kids some veggies. This cutlet with the combination of chicken and vegetables, could be a star of any party. So donot miss to try this recipe....

INGREDIENTS

Chicken- 300 gm (with bone/ boneless)

Boiled potato- 1 large and mashed

Onion-1 finely chopped

Ginger paste-1 1/2 tsp

Garlic- 2 cloves crushed

Ginger- 1 inch crushed

Peppercorn- 2-3

Green chilli-2 finely chopped

Coriander leaf-1/2 bunch, chopped

Carrot- 1 grated and blanched

Capsicum- 1 finely chopped

Green peas-1/2 cup boiled and slightly mashed

Chaat masala-1 tsp

Grated processed cheese- 1 tbsp

Salt as per taste and requirement

Cornflour-1 1/2 tbsp 

Refined flour (Maida)-3 tbsp

Egg-1

METHOD

Pressure cook chicken pieces with crushed ginger, garlic, peppercorns and little salt. Now, in a bowl, shred the boiled chicken pieces into small parts and mix all the above mentioned ingredients (except those used for boiling) to it. Mix well and make cutlet shape out of the mixture. Put the grated cheese inside the cutlets and cover it well. Now give the cutlets an egg-wash (1 egg+ 1 tsp water+ salt) and smear bread crumbs. Refrigerate the cutlets for 1-2 hrs now and then deep fry. Serve hot with tomato ketchup and salad.

MUSHROOM CHICKEN DUET

This preparation is a wonderful amalgam of chicken and mushroom. This can be made in a very short time as well.

INGREDIENTS

Boneless Chicken-300 gm

Button Mushroom-200 gm

Capsicum-2 diced

Tomato Puree-1 cup

Tomato-1 diced

Onion-1 diced

Ginger- 1 tsp finely chopped

Garlic-2 tsp finely chopped

Garlic paste-1 tsp

Lemon juice- 2 tsp

Green chilli-2

Mixed herbs- 2 tsp

Parseley/ Coriander leaf-1 bunch

Salt and Sugar to taste

Turmeric powder-1/2 tsp

Refined Oil as per requirement

Cornflour-1 tsp

METHOD

Marinate chicken pieces with lemon juice, garlic paste and salt; keep aside for 1 hr. Saute the chicken pieces in 1 tbsp oil. Now in another pan, take oil, put chopped ginger, garlic and green chilli, and saute a little. Put the mushroom, capsicum, onion and the chicken, and stir fry for some time. Put the tomato puree and the turmeric powder, mix well. Add the chopped tomatoes and put the seasonings too. Add the mixed herbs and sprinkle little water and lid-cook for a while. Finally add cornflour mixed with little water. Cook for a minute and sprinkle chopped coriander.

PANEER (COTTAGE CHEESE) BHURJI

This is a very easy and quick recipe of paneer/ cottage cheese. This is quite similar to that of scrambled egg. Ingredients are almost same. Here, in this recipe, egg has been replaced with cottage cheese.

INGREDIENTS

Paneer (Cottage Cheese)-500 gm

Capsicum- 2 diced

Onion-1 big

Green chilli-2

Tomato-2 diced

Dried Fenugreek leaf (kasuri meethi)- 2 tsp

Coriander leaf-1/2 bunch

Salt and sugar to taste

Turmeric powder-1/2 tsp

Whole Garam masala-cinamon, cardamom, cloves

METHOD

Take refined oil in a non-stick pan, put diced onion, capsicum and tomato one-by-one, saute well. Put the crumbled paneer along with the green chilli. Put the seasonings and turmeric powder as well, and cover with a lid after adding very little water to it. Sprinkle coriander leaf and kasuri meethi. 

WHOLE MASOOR DAL (BLACK LENTIL) MAKHNI

INGREDIENTS

Whole Lentil with peel -1 cup

Tomato-2

Onion-1 sliced

Ginger-1-inch, finely chopped

Garlic-6-7 cloves, finely chopped

Kasuri meethi (dried fenugreek leaf)- 2 tsp

Coriander powder-2 tsp

Turmeric powder-1 tsp

Red Chilli powder- 1tsp

Fresh cream- 2 tbsp

Salt and sugar to taste

Coriander leaf- 1 bunch

Chopped Green chilli as per taste

Refined Oil-1 1/2 tbsp

Butter-2 tsp

Meethi (Fenugreek seeds)-1/2 tsp

METHOD

Pressure cook the whole lentil with 2 cups of water along with 1 tomato, turmeric powder and salt. Take oil in a pan, put the meethi seeds as tempering. Add chopped ginger, garlic and saute for few seconds. Add the chopped onion and the green chilli, fry well. Add the chopped tomato and cook till the tomato becomes soft. Add coriander powder, chilli powder and turmeric powder also. Now put the boiled dal. Add the seasonings. Mix well. Add very little water, if required. Now put fresh cream and butter. Add the chopped coriander leaf and sprinkle kasuri meethi. Serve hot with any Indian bread.

SATAY CHICKEN IN PEANUT SAUCE

Here is another lip-smacking recipe of chicken that includes the goodness of peanut butter also. Peanut butter is food paste made primarily from ground dry roasted peanuts, popular in North America, Netherlands, United Kingdom, Australia and some parts of Asia. Peanut butter has a high level of monounsaturated fats and resveratrol. Peanut butter (and peanuts) provides protein, vitamins B3 and E, magnesium, dietary fiber, arginine, and high levels of the antioxidant p-coumaric acid. So why miss a chance to include peanut in our recipes? 

INGREDIENTS

For Chicken Satay

Boneless chicken-500 gm

Soy sauce-2 tsp

Salt to taste

Pepper powdr-2 tsp

Lemon juice-2 tsp

Sugar- 1tsp

Wooden Skewers to arrange the chicken pieces

For Peanut Sauce (Home made)

Roasted Peanuts-1 cup (Add little oil and water along with the peanut, blend in a mixer to make a smooth paste out of it)

Onion-1 large

Garlic-5 cloves

Dry Red chilli paste- 2 tsp

Refined Oil- 2 tsp

Salt and sugar to taste

For Blasting Sauce

Peanut Sauce-2 tbsp

Soy sauce- 2 tsp

Salt to taste

Sugar to taste

Lemon juice- 2 tsp

METHODS

Marinate the chicken pieces with all the ingredients listed under:For Chicken Satay, and keep aside for 2 hrs. Now arrange the chicken pieces in the wooden skewers and shallow fry in a non-stick pan. Keep aside the satay Chicken along with the skewers. Then to make the Peanut sauce, fry all the ingredients listed for Peanut Sauce in oil for some time to make a sauce like consistency. Now make the Blasting sauce by using the same oil in which the chicken have been shallow fried. Add the ingredients listed for the Blasting Sauce  in that oil and mix properly for some time. Add little water to make the sauce properly. Put the chicken skewers inside the sauce and lid-cook it for few minutes. Serve HOT.

GARLIC EGG FRIED RICE

This weekend I wanted to make a Chinese dinner for my family. As I did not plan this beforehand, I could only get a few eggs left in my fridge. And garlic is something, always available in almost every house. So I thought of trying out the recipe of Garlic egg fried rice. This is a super-easy rice preparation, I have ever made. This goes well with a number of Chinese gravy dishes. The combination of garlic, egg and soy sauce makes this rice preparation truly awesome. 

INGREDIENTS

Steam rice-1 bowl

Whisked Egg-2

Onion-1/2, finely chopped

Minced Ginger-1 tsp

Refined oil-2 tsp

Garlic-3 cloves, mashed

Red chilli flakes-1 tsp

Salt, to taste

Pepper, to taste

Soya sauce-1 tsp 

1 tsp chopped coriander (optional)

METHOD

In a pan add oil. Add the eggs and cook for a minute. Keep aside. Take some more oil, add the ginger, garlic and red chilli flakes. Put the onion and saute all for a minute. Add the steamed rice. Toss well. Add salt, pepper and soya sauce. It is ready to be served with any Chinese gravy preparation.

SESAME SOY CHICKEN

Sesame Soy Chicken is a syncretic dish, commonly found in Chinese restaurants throughout the English-speaking world. This dish is similar to General Tso's chicken but it is sweet rather than spicy. 

INGREDIENTS

Boneless Chicken-500 gm

Egg white-2

Honey-2 tbsp

Vinegar-1 tbsp

Pepper powder-2 tsp

Dark Soy sauce- 2 tbsp

Garlic-4 cloves

Ginger-1 tsp

Spring Onion-2 tbsp

Capsicum-1 diced

Chicken stock-1 cup

Cornflour-2 tbsp

Refined flour (maida)-3 tbsp

Baking powder-1/4 tsp

Baking soda-1/4 tsp

Refined oil- enough for frying chicken

Sesame oil-2 tbsp

Chilli flakes-2 tsp

Lemon juice-1 tsp

Sugar as per taste

Salt as per taste

METHOD

Marinate boneless chicken pieces with vinegar, honey, pepper powder, soy sauces, egg white, cornflour, refined flour, sesame oil and salt for 1 hr. Then just before deep frying the chicken, add the baking powder and the baking soda to it. Then for the sauce, take 2 tsp of sesame oil in a pan, put red chilli flakes, minced  ginger and crushed garlic. Saute little. Put the spring onion and the diced capsicum; and saute for a while. Add the chicken stock, dark soy sauce, pepper powder, salt, sugar and lemon juice/ vinegar. Add the cornflour paste mixed with water to thicken the gravy. Put the fried chicken pieces and cover it for sometime till the gravy reaches the right consistency. Sprinkle toasted sesame seeds and serve hot.

PANEER WALI GOBI

Today when I opened my fridge to look for some vegetables to make something for dinner, I could only find one small cauliflower  (gobi) and a small chunk of cottage cheese (paneer) left with me. I was really worried because neither of the thing would be enough to make a curry that would suffice three members of my family. And on the top of it, I felt lethargic to venture out for veggie-shopping. So an idea clicked me of mixing the both ingredients to make something new. And trust me, the outcome was really good. Check out the recipe for it now.    

INGREDIENTS

Cauliflower (gobi)-1 small (cut into small florets)

Cottage cheese-100 gm

Potato-1 small

Masala paste- (Blend together 1 onion, 1 tomato, 1/2 bunch coriander leaf, 3 cashew nuts)

Curd- 1tsp

Melon seeds (charmogaj) paste-2 tsp

Kasuri meethi- 2 tsp

Ginger garlic paste-2 tsp

Green chilli-1

Red chilli powder-1tsp

Turmeric powder-1 tsp

Fenugreek seeds-1/4 tsp

Cumin (jeera) seeds-1 tsp

Salt as per taste

Sugar as per taste

METHOD

Take oil in a pan, fry the cauliflower florets smearing little salt and sugar. Keep aside. Now put the tempering of meethi and jeera seeds. Wait till this starts spluttering. Add the chopped potatoes and fry for sometime. Now add the masala paste to it and fry well. Add the curd and melon seeds paste, and cook well over low flame. Add the fried cauliflower now and mix well with the masala. Put the seasonings, chilli powder, green chilli and turmeric powder. Add little water and mix all well. Add the paneer cubes now and cover the pan. Cook till the veggies become soft and the gravy reaches right consistency. Sprinkle kasuri meethi and serve hot with any type of Indian bread.

CORN SPINACH TIKKI

When health meets taste, there is nothing great like it. This recipe is such an example, where all the healthy stuffs are put together to make something yummy. You can make your guests happy with this awesome recipe that needs less effort. Have these tikki as tea-time snacks or as a starter.

INGREDIENTS

Boiled Corn-1 cup

Spinach-2 bunches

Grated Cottage Cheese (Paneer)-1/2 cup

Boiled Potatoes-2

Green Chilli-2 (chopped)

Grated Processed Cheese-1/2 cup (any kind of cheese would do)

Pepper powder-1 tsp

Lemon juice-1 tsp

Chaat masala-1 tsp

Kasuri meethi (dried fenugreek leaf)-1 tsp

Cornflour-11/2 tbsp

Refined flour-3 tbsp
Salt and sugar as per taste

Oil for shallow frying

METHOD

Blanch spinach and chop into small parts. Boil the corn until soft and blend it into a rough paste. Now add all the ingredients together and make flat-round tikki shape out of the mixture. Take a non-stick pan, put refined oil (1 tbsp) into it, and shallow fry the Corn-Spinach Tikki. Serve hot with any chutney or ketchup.

QUICK AND EASY GRILLED SANDWICH

Bread becomes awesome in taste when grilled, and when it is grilled with some filling inside, it tastes yummier. An easy and quick filling can do this wonder. 

INGREDIENTS

Brown/ White Bread-4 slices 

Butter-2 tsp

Cucumber-1/ 2 finely chopped

Onion-1/2 finely chopped

Tomato-1 small finely chopped

Capsicum- 1/2 finely chopped

Boiled Corn-1/2 cup

Tomato Ketchup-2 tsp

Hung Curd-2 tsp

Mayonnaise -3 tbsp

Chilli flakes-1/4 tsp

Black Pepper-1/2 tsp

Oregano and Parsley- 1 tsp

METHOD

For the stuffing, mix all the ingredients together and stuff it inside the bread slices. Smear butter on the outer faces of the bread slices. Grill it for 5-7 mins. Serve hot with tomato ketchup.

COCONUT SEMOLINA CAKE

This cake is very different in taste and is also very easy to make. As the name suggests, it is made up of semolina (sooji/ Bombay rava) and grated coconut, mixed with some other common ingredients. This SEMOLINA cake can be made with or without eggs also. The recipe I am sharing now contains eggs.

INGREDIENTS

Dry roasted Semolina (sooji)- 1 cup

Refined flour maida)- 1/2 cup

Desiccated coconut-1 cup (if using fresh coconut, then dry roast it on a cauldron/kadhai)

Castor sugar-1 1/2 cup

Softened butter-125 gm

Cardamom powder-1 tsp

Eggs-4

Baking powder-1 tsp

METHOD

Blend sugar and butter to a creamy consistency. Then add one-by-one 4 eggs into it. In another bowl, mix all the dry ingredients and then gradually add it to the sugar-butter mixture to make the batter. Little milk can be added if the batter seems to be very dry in consistency. Pour this cake batter into a greased baking tray and bake it at 170 C for 20-30 mins or untill cooked.

SPICE FRUIT CAKE

INGREDIENTS

Refined flour (maida)-125 gm

Baking powder- 1tsp

Spice powder- 2 tsp dry roasted and grounded (cloves, cardamom, mace, cinnamon,star anis)

Butter-100 gm 

Castor sugar-3/4 cup

Caramel syrup- 1 tsp (melt sugar in a bowl over flame, and when the sugar changes color to brown, add some water to it to make the syrup)

Eggs-2

Chopped mixed nuts-almonds, cashew nut, raisins, apricot, tutti frutti etc.

METHOD

Sieve all the dry ingredients in a large bowl and keep aside. Now blend sugar and butter in another bowl into a smooth creamy mixture. Add the caramel syrup into the butter-sugar mixture. Now add one-by-one two eggs and blend it using a hand-blender (preferably). Add both the dry and wet ingredients together into a smooth batter. Put the chopped nuts smeared with little flour and water. Pour this batter into a greased baking tray, again put nuts on it from above with gentle hands. Bake the Spice Fruit Cake in pre-heated oven at 160 C for 40 mins.

SPICY SAUTE CHICKEN

This is a spicy dry chicken preparation made with some very common and readily available ingredients. This preparation serves as a very good starter as well.

INGREDIENTS

Boneless chicken breast-1/2 kg

Oil-2 tbsp

Cumin seeds-1/2 tsp

Crushed coriander seeds-1/2 tsp

Onion seeds (kalonji)-1/2 tsp

Fennel seeds-1/2 tsp

Mustard seeds-1/2 tsp

Fenugreek seeds-1/2 tsp

10-12 curry leaves

Onions- 2 finely chopped

Ginger paste-1 tsp

Garlic paste-1 tsp

Chilli powder-1 tsp

Turmeric-1/4 tsp

Tomato puree-2 Tbsp

Chopped coriander leaves-1 Tbsp

Lemon juice

METHOD

Cut the chicken breast piece into cubes. Marinate the chicken cubes with lemon juice and little salt for 15-20 mins. Discard the marination after that and saute the chicken pieces with 1 tsp oil in a frying pan.Lid cook till the chicken is half done. Take oil in another pan and  fry the seeds. Add the curry leaves, onions, ginger, garlic, chilly and turmeric powder. Fry well for a while. Stir in the tomato puree to the masala. Moisten with a little water to de-glaze the pan and cook the masala well. Now add the fried chicken cubes. Stir and fry the chicken for few minutes till it starts absorbing the masala. Lower the heat and continue cooking until the chicken pieces become tender. Add chopped coriander leaves and finish it with lemon juice.

SIMPLY PANEER/ COTTAGE CHEESE

Everyone in my family loves paneer very much, and so I have to cook it twice a week at least. And I have a habit of not repeating same recipes over and over again in a month or so. And this habit of mine compels me to experiment with it to make some new preparation. I could not think of any name for this paneer preparation, so I decided to call it SIMPLY PANEER. 

 INGREDIENTS

 Refined oil- 1 Tbsp(You can use ghee if you are not calorie conscious)

Cumin seeds- 1 tsp 

Star anise-1

Ginger-garlic paste- 1/2 Tbsp 

Capsicum-1/2 diced

Tomato puree-11/2 cups 

1 cup paneer, cut into medium sized cubes

Salt, to taste

Sugar as per taste

Garam masala- 1 tsp 

Milk- 1/4 cup 

Chopped coriander leaves, to garnish

METHOD

In a pan add refined oil, cumin seeds, star anise, ginger-garlic paste.

Add the diced capsicum. Saute for 1 minute.

Add tomato puree. Add salt and sugar. Cook till it leaves oil on the sides.

Add milk and paneer cubes. Let it cook for 2 minutes on low flame.

Garnish with coriander leaves and serve.

Note: Paneer cubes can be grilled on a non-stick griddle till light brown before adding to the base. You can also add a split green chilli