Tomato pappu [Tomatoes cooked with Lentils]

"Tomato pappu" (telugu word)- is nothing but basically tomatoes cooked with Lentils and some spices. This is a very common vegetarian recipe from India. It is popular in both the north and southern parts of India. It is not only tasty but also healthy when cooked the right way. It is great with rice, roti, and yogurt. People make it at least once or twice every week in India. For some families it is a must have every day. Its very easy to make and take less time too if you have the dal cooked already. Since I like spicy food, I made a spicy version of Tomato pappu.

Ingredients:

Tomatoes - 3
Onions - 2
Precooked Toor dal - 1 cup
Oil - 2 tbsp
Hing - 1 pinch
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Chana dal - 1 tsp
Turmeric powder - 1 pinch
Urad dal - 1 tsp
Dried Red chillies - 2
Curry leaf - few
Green chilli - 1
Salt - to taste
Ginger garlic paste - 1 tsp
Red chillipowder - to taste

Procedure:

1. Heat 1tbsp oil in a pan. Add 1/2 tsp of Cumin seeds and 1/2 tsp of mustard seeds.
2. Once they start to crackle add the green chilli and ginger garlic paste and let it cook for few seconds.
3. Add chopped onions to the above and let it cook till onions turn translucent.
4. Add chopped tomatoes and cook till they become soft.  
5. Add in precooked toor dal and mix well. 
6. Add salt and chilli powder and cook for few minutes and adjust the seasoning at this point to your taste.
7. In another pan heat 1 tbsp oil. Add mustard and cumin seeds and let them crackle. 
8. Add turmeric powder, chana dal, urad dal, curry leaf,  red chillies, hing and let them fry for few seconds. This is the tempering used in the recipe.
9. Add this tempering to the curry in step 5. Mix well and serve.

Enjoy with some hot rice or Chapathi on the side!!!!

Navaratan Korma

I bought these cute looking baby carrots from the store the other day. I wanted to try a special recipe using these baby carrots. This is one of the most healthiest recipe that I have tried so far and most importantly delicious too. It still hard for me to believe that a dish can both be tasty and healthy at the same time. But, this recipe proved it to be true. It goes great with any type of rice or roti.

Ingredient:

Baby carrots - 200 gms
Mixed frozen vegetables - 300 gms
Cashew nuts - 1/2 cup
Oil - 2 tbsp
Cloves - 4
Black peppercorns - 4
Cinnamon - 1 inch stick
Cardamom pods - 2
Onion - 4 medium
Ginger garlic paste - 2 tsp
Yogur - 1/2 cup
Green chilly paste - 2 tsp (or to taste)
Salt - to taste
Fresh cream - 1/2 cup

Procedure:

1. Soak 1/4 cashew nuts in warm water for 10 mins. Remove them from water and blend in to a fine paste. 
2. Boil the baby carrots till they are done. Defrost the frozen mixed vegetable and keep them aside.
3. Boil onions in water for few mins and then blend them in to smooth paste.
4. Heat oil in a pan and add cloves, peppercorns, cinnamon stick and cardamom pods. Add boiled onion paste once the spices start to crackle. 
5. Cook the onion paste for about 10 mins.
6. Add ginger garlic paste, yogurt and stir well. 
7. Add green chilli paste and cashew nut paste and cook on low heat for about 5 mins. 
8. Add in the defrosted vegetables and baby carrots and cook for about 5 mins. 
9. Add salt and about a cup of water to the above till you get the required consistency. 
10. Bring the above mixture to a boil and add in the fresh cream. 
11. Garnish with remaining cashews and serve.

Enjoy with some hot rice or roti on the side!!!

Spiced Carrot Fry

Very very quick, easy and tasty recipe ever. I had a ton of carrots in my refrigerator and dint know what to do with them. I was particularly not in the mood to make any fancy recipe and so went ahead and tried this simple and easy recipe. Goes very well with rice, roti, bread or even just yogurt. In fact it tastes wonderful as it is with out any side dish. It requires a little prep work. Carrots have to be sliced in to thin strips as shown in the picture.

Ingredients:

Carrots - 2
Oil - 1.5 tbsp
Salt - to taste
Red chilli powder - to taste
Curry masala - 1/2 tsp

Preparation:

1. Peel and chop the carrots as shown in the picture. 
2. Heat oil in a pan and add the chopped carrots. Let the carrots cook on high flame for a few minutes. 
3. Keep tossing the carrots in between till they turn golden brown as shown in the picture.
4. Sprinkle salt and chilli powder to the above and mix well. 
5. Sprinkle curry masala and mix well and serve. 

Enjoy with some hot rice on the side!!!!

Note: Cook the carrots a little longer till they turn in to golden brown color. Feel free to add in any spice powder [like garam masala etc.] instead of curry masala.

Bisibelebath

Bisibelabath stands for Bisi (hot) Bele (Lentil) Bath (Rice). Very famous dish from the southern part of India. This is the first time I tried this dish and I knew from then on that I will make this dish at least once every 15 days. Very healthy and delicious too. Lot of ingredients go in to this dish. Yet, its easy to prepare this dish if you have all the ingredients readily available at home. 

Ingredients:

Precooked rice - 1 cup
Pre cooked lentils - 1/2 cup (toor dal)
Carrots - 1/4 cup
Hing - 1 pinch
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Chana dal - 1 tsp
Urad dal - 1 tsp
Salt - to taste
Chilli powder - to taste
Coriander leaves - 1/4 cup
Sambar powder - 1 tsp
Butter - 2 tbsp
Oil - 1 tbsp
Coriander powder - 1 tsp
Tamarind paste - 3 tsp
curry leaves - 2 springs
Green chillies - 2
Turmeric powder - 1 pinch

Procedure:

1. Heat 1 tbsp butter and 1 tbsp oil in a pan. Add mustard seed, cumin seeds, chana dal and urad dal and fry them for few seconds.
2. Add green chillies and curry leaves and fry them for few seconds. Add hing powder and cook.
3. Add grated carrots and cook for few mins. 
4. Add salt, red chilli powder, coriander powder, turmeric powder and mix. 
5. Add in the tamarind paste along with some water and bring it to boil. 
6. Add pre cooked and pureed lentil paste, and sambar powder to the above and mix well.
7. Add precooked rice to the above and mix well and bring it to boil. 
8. Add 1 tbsp butter and cook it for few seconds. 
9. Garnish with coriander leaves and serve.

Enjoy while it is hot with some crispy papad on the side!!!!

Note: You can use ghee instead of butter. Also, this dish tastes great with lots of veggies like beans, potatoes, cauliflower etc...

Spring Onion pancakes (Indian version of pancakes)

It took me a long time to get back to my blog and I am happy to start over again with this special recipe. Since this is my comeback recipe, I wanted to make some thing with fewer ingredients and at the same time tastes delicious. In simple words I wanted to make something that is very very easy to prepare. Well, I found one. I made like 10 of these for two people and believe me they are not sufficient. Takes less then 10 mins to prepare and less than 1 min to be gone. So.. with out any further delay here comes my special recipe.

Ingredients:

Chickpea flour - 1 cup

Semolina - 2 tbsp

Cumin seeds - 1/2 tsp

Rice flour - 1 tbsp

Turmeric powder - 1 pinch

Salt - to taste

Yogurt - 1/4 cup

Water - 1 cup

Ginger (grated) - 1 tsp

Green chillies - 2 

Spring onions - 4 

Cilantro - 1/4 cup

Baking powder - 1 pinch

Oil - 1 tsp for each pancake

Preparation:

1. Mix chickpea flour, semolina, cumin seeds, rice flour, turmeric powder, salt, yogurt, grated ginger, chopped green chillies in a bowl.
2. Add water to the above and keep mixing till it forms in to a light batter. 
3. Add chopped spring onions and chopped cilantro to the above and mix well.
4. Add in the baking powder just before making the pancakes and mix well. 
5. Heat a nonstick pan and drizzle few drops of oil. Add about a quarter cup of the above batter on the pan and spread it evenly. Add few more drop of oil on the surface of the pancake. 
6. Cook till the pancake turns golden brown [as shown in the pic] on the bottom side and then flip it to the other side. Let it cook on the other side for about a min and then remove from the pan. 

Enjoy with some ketchup on the side..!!!!

Simple masala rice with Veggies

This is probably one of the most easiest and delicious recipe that I have tried. Its especially convenient to make when you have guests at home. I like to add what ever veggies I find in my refrigerator. So, its also the best way to finish all the leftover veggies. I have a 5 liter rice cooker at home and it makes it much more easier to cook this dish.

Ingredients:

Veggies - chopped 1.5 cups {I used carrots, peas, potatoes}

Onion - 1 chopped

Butter - 1 tbsp

Cardamom - 2

Cinnamon stick - 1/2 inch

Bay leaf - 1 

Cloves - 5

Ginger garlic paste - 2 tsp

Salt - to taste

Coriander powder - 1 tbsp 

Chilli powder - to taste

Uncooked rice - 1.5 cups 

Water - 3 cups [depends on the type of rice you use] 

Fresh coriander leaves - handfull

Procedure:

1. Add butter in to a rice cook and let it melt. Add cardamoms, bay leaf, cinnamon stick, cloves and mix well. After few seconds add ginger garlic paste and cook for a few seconds. 
2. Add chopped onion to the above and cook till they become translucent. 
3. Add in the veggies and cook till they become soft. 
4. Add rice to the above and mix well. Pour in the water and stir. 
5. Add coriander powder, salt and chilli powder and mix. Add freshly chopped coriander leaves and mix well. 
6. Close the lid and let it cook. Stir once or twice before the rice is completely done.

Serve with raitha or some curry on the side!!!!

Cheese Puffs

Its funny why I decided to cook this recipe. I had 3 egg and cheese left in my fridge and wanted to cook something with that. Then bumped in to this recipe. Which was very delicious. Simple recipe and if you also happen to have some cheese and eggs then go for it. Its best to consumer everything while it is hot!!.

Ingredients:

Butter - 100 gms
Grated Cheddar cheese - 1 cup
Eggs - 4
Flour - 3/4 cup
Salt - 1 pinch
Water - 3/4 cup

Procedure:

1. Add water in a hot pan, add butter and salt and stir till the butter melts. 
2. Preheat the oven to 180 C. Once the butter melts stir in the flour. 
3. Add eggs to the above and mix well. Add cheese to the above and mix well. 
4. Turn off the heat and transfer the mixture in to another bowl. 
5. Once the mixture cools, scoop the mixture on to a baking pan.
6. Place the baking tray in the oven and bake for 25 mins. 

Enjoy while they are hot!!!!

Tandoori Chicken

Yummy!!!! well since my description of this recipe already began with the word yummy it must be easy to guess that this is my favorite dish. In fact it is the favorite dish for most of the meat lovers in India. Not that complicate to make if you know the right ingredients. Back in India this dish is made in the hot clay ovens. But, my halogen oven works just fine - of course you will miss out on the charred flavor that comes from the clay oven. I prefer to make this dish using chicken thighs but feel free to experiment with what ever you like. This dish definitely lights up your day - so best option would be to make it on a moody day :)) or if you are in the mood to get some compliments!!!. You can have it with rice or chapathi or normal toasted bread. We like to have it as a snack with some type of sauce [either tomato sauce or garlic sauce] on the side.

Ingredients:

Chicken thighs - 4 to 6

Onion - 1

Oil - 2 tbsp 

Salt - to taste

Chilli powder - to taste

Turmeric powder - 1/2 tsp 

Ginger garlic paste - 1 tbsp 

Lemon juice - 1/2 tbsp 

Tandoori masala - 2 to 3 tsp 

Yogurt - 1/2 cup

Cashew nut powder - 2 to 3 tbsp 

Coriander powder - 1/2 tsp  (optional)

Cumin powder - 1/2 tsp (optional)

Procedure:

1. Clean the chicken thighs. Make 1/4 inch slits on the meat. 
2. In a bowl add salt, chilli powder, turmeric powder, ginger garlic paste, lemon juice, tandoori masala, coriander powder, cumin powder, 1 tbsp oil, yogurt and mix well.
3. Add the chicken pieces from step 1 to the above and mix well. 
4. Let them sit for 10 mins. Add cashew nut powder and mix well.
5. Let the chicken marinate for at least 4 to 5 hours. I usually let it sit over night in the fridge. 
6. Just before baking add chopped onion to the marinate chicken and mix well.
7. Grease the backing pan slighlty and place the marinated chicken pieces on it. 
8. Carefully add few drops of oil on each piece. You can just sprinkle some chopped onion at this point [optional].
9. Bake them in a halogen on high for 7 to 10 mins. Turn on the other side and repeat the same for 7 to 10 mins.

Serve with some onions and lime wedges on the side!!!!!!

Spinach stuffed Chapathis

This recipe is an experiment from leftovers of [ Aloo Palak & Chapathi] from. Spinach was never my favorite food, but this recipe turned out to be the best way for intake of spinach. Well, it turned out to be tasty as well. We had these Spinach chapatis with Alu fry and Raitha on the side and totally loved the combo. 

Ingredients:

Wheat flour - 1 1/2 cup
Water - 1/3 cup
Salt - 1 pinch
Yogurt - 2 tbsp
Oil - 1/2 tsp for each chapati

Spinach - 1 /2 cup [left over from Aloo Palak]

Procedure:

1. Add all the ingredients except oil, in to a food processor and blend it in to a stiff dough. [or you can always use your hand]
2. Let this dough sit for about 1 or 2 hours. 
3. Knead the dough once again just before rolling the chapathis. 
4. Divide the dough in to lemon size balls and roll them in to a round chapathi. (if you are trying for the first time then don't bother about the shape :))
5. Heat a pan and place the rolled chapathi on to it. let if fry on one side and then turn it to the other side and let it fry for some more time. At this point the chapathi will start to puffup.
6. Then add a little oil and fry it on both sides for some more time. 

Enjoy with some curry and raitha on the side!!!!!


Note: Incase you don't have any leftover spinach curry, just boil the spinach with very little water and salt. Blend it in to a fine paste and use it instead.

Kesari

I eat this dessert at least twice a week. One of the easiest recipes with very few ingredients and yet tastes wonderful. I am more of a dessert person and I always finish my meal with some thing sweet. When there are no sweets at home - I shift to my plan B [Milk chocolates]. I always have a stack of milk chocolates at home, just to be on the safe side :). Now it must be clear that I looooooove sweets. So here comes my favorite sweet.

Ingredients:

Milk - 2.5 cups
Rawa - 1 cup [semolina]
Butter - 2.5 tbsp
Cashews - 10
Sugar - to taste [ I used 3/4 cup:)]
Cardamom powder - 1 pinch

Procedure:

1. Heat 1 tbsp of Butter in a pan. Fry cashews in the butter and keep them aside. 
2. To the same pan add semolina and fry till the raw smell is gone completely. 
3. Add milk slowly at regular intervals and keep mixing. 
4. Add sugar and cardamom powder and keep mixing for at least 5 to 8 mins till the whole mixture becomes little stiff. 
5. Add fried cashews and the remaining butter and mix well till you get the desired consistency. 

Enjoy while it is hot!!!!!

Tomato Rice

One of the best recipe that I have tried so far. Very healthy and tasty and filling. Tomato rice can be made in several different ways. This is probably the best and the easiest way [:)] of making it.

Ingredients:

Tomatoes - 3 pureed
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1 tsp
Hing - 1 pinch
Ginger garlic paste - 1 tbsp
Sambar masala - 1 tsp
Curry leaf powder - 1 tsp
Red chilli powder - 2 tsp
Garam masala - 1 tsp
Sugar - 1 tsp
Green chillies - 2
Boiled rice - 1 cup
Onion - 1

Procedure:

1. Heat oil in a pan and add mustard seeds, cumin seeds, hing, chopped onion and saute till the onions become translucent.
2. Add ginger garlic paste and fry. Add sambar masala and cook for few mins. 
3. Add curry leaf powder, tomato puree, red chilli powder, garam masala and cook for a couple of mins. 
4. Add salt, sugar and mix well. Add chopped tomatoes, green chillies and mix well. 
5. Add boiled rice and mix well. Let is cook for 3 to 4 mins. 

Enjoy with some raita on the side!!!!!

Peanut Chutney

This is one of my favorite chutney of all times. It can be had with dosa, idly, wada and many others as well. Most popular chutney in India and can be prepared in no time. Peanut chutney can be made in several ways. Here is my version of it. 

Ingredients:

Peanuts - 1/2 cup 

Grated Coconut - 1 tbsp [optional]

Cumin seeds - 1/2 tsp 

Red chilli - 3 to 4

Curry leaves - 4 to 5 strips

Tamarind  paste - 2 to 3 tsp 

Salt - as per taste

Chilli powder - to taste

Mustard - 1/2 tsp 

Urad dal - 1/2 tsp

Oil - 1 tbsp

Chana dal - 1/2 tsp 

Water - couple of tbsp

Procedure:

1. Add 1 tsp of oil in a pan and add cumin seeds. Once they begin to change color add red chillies and fry. Add peanuts and fry. 
2. Switch off the stove and add grated coconut,  tamarind paste, salt to the above and mix.
3. Blend the above in to a fine paste in a blender. Add small portions of water at regular intervals while blending to get required consistency. 
4. In another pan heat oil and add mustard seeds. Once the mustard seeds start spluttering add urad dal, channa dal, curry leaves and fry for few seconds. 
5. Add the chutney paste [from step 3] to the above tempering and mix well. Adjust the salt at this stage. 

Serve along with some tasty breakfast recipes!!!!

Chinese Fried Rice

I believe that Chinese fried rice can be made in several different ways. Different types of veggies and meat can be used - which is totally up to your taste. Well!! egg is the most common ingredient in any version. So, here comes my 1st version of chinese fried rice.  Will try out different versions soon.

Ingredients:

Eggs - 3
Salt - to taste
Pepper - to taste
Oil - 2 to 3 tbsp
Cooked rice : 2 cups [left over rice is preferred]
Sausage - 1 [of your choice, I used spiced pork sausage]
Carrots - 1
Green peas - 1/2 cup
Red bell pepper - 1/4
Butter - 1 tbsp
Black soy sauce - 2 to 3 tsp
Vinegar - 2 tsp
Chilli garlic sauce - 1 tsp
Hot chilli sauce - 2 tsp

Procedure:

1. Add butter in to a hot wok and let it melt. Add chopped Carrots, green peas and red bell pepper and saute till they become soft. Remove them on to a plate
2. Heat oil in the same wok and add [slightly beaten] eggs mixture. Saute the eggs till they are cooked. Add sliced sausage and let it cook for few seconds.
3. Add the veggies [from step 1] and cook for few mins. Add salt and pepper and cook for few more mins.
4. Add rice to the above and mix well. Reduce the flame to low at this point. 
5. Add soy sauce, chilli garlic sauce, hot chilli sauce, vinegar and mix well. 
6. Adjust the salt and pepper at this point and mix well. 

Enjoy while it is hot!!!

Note: All the sauces used in the recipe can be adjusted to taste. Watch out on the amount of salt - as soy sauce and other sauces also have salt in them.

Banana Pancakes

Pancake is a very common breakfast in the western countries. It is not very famous in the East. Although, I love them. Easy to make, tastes delicious and can be had as a dessert as well as breakfast. Different types of toppings can be used and I specially like Nutella, Honey and Whipped cream.

Ingredients:

Ripe bananas - 3

Milk maid - 10 to 15 tbsp [to taste]

Salt - pinch

Butter - 2 tbsp

Cardamom powder - 1/2 tsp

Flour - 1 cup 

Eggs - 2

Baking powder - 1 tsp 

Procedure:

1. Mash the bananas with a fork.
2. Add milkmaid, egg, salt, melted butter, cardamom powder, flour and baking powder to the above and mix well.
3. Heat the nonstick pan and add little portions of the pancake batter as shown in the figure. 
4. Let them slightly brown on one side and then turn them to the other side. Let them cook and serve.

Enjoy with Nutella or honey or whipped cream or ice cream on the side!!!

Note: In general lot of recipes call for vanilla essence but I like to add cardamom powder instead.

Alu Fry

Nothing can go wrong when you use potatoes as the main ingredients. This is true at lest in my case. So, here is another delicious recipe.

Ingredients:

Potatoes - 5 to 6
Onion - 1
Cumin seeds - 1 tsp
Coriander powder - 1 tsp
Fennel seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilli powder - to taste
Dried fenugreek leaves - 1 tbsp
Cooking oil - 1.5 tbsp
Salt - to taste

Procedure:

1. Boil the potatoes. Peel them and cut them in to bite size pieces. 
2. Heat oil in a nonstick pan and add cumin seed and fennel seeds and fry them for few seconds.
3. Add onions and fry them till brown. Add coriander powder and saute them for few more mins.
4. Add chilli powder, turmeric powder and diced potatoes and mix well.  
5. Add salt and let the potatoes fry for about 6 mins. Keep stirring occasionally.
6. Sprinkle with fenugreek leaves and stir well. Cook for another few mins and serve.

Enjoy with some chapathis or some plain rice!!!

Tikka masala Sauce - 'Gordon' Style

I am a big fan of Gordon Ramsay. I love the way he cooks. You can clearly see how passionate he is about cooking. He motivates people around him to cook. Not moving back to the recipe - I was so happy to see him cook Indian cuisine. [I used this sauce along with Chicken tikka and it turned out great] I invited a few friends over for dinner when I made this dish. Every one loved it.

Ingredients:

Ginger - 1
Ground nut oil - 3 to 4 tbsp
Green chillies - 4
Salt - to taste
Ginger - 1 inch
Garlic - 3 to 4 cloves
Chilli powder - to taste
Turmeric - 1 tsp
Garam masala - 2 tsp
Sugar - 2 tsp
Concentrated tomato puree - 1 tbsp
Canned chopped tomatoes - 1 can
Pepper - to taste
Curry leaves - 5 to 6 leaves
Yogurt - 3 to 4 tbsp
Fresh coriander leaves - 1/2 bunch

Procedure:

1. Heat oil and add sliced onion. Add salt and let it cook. 
2. Add chopped chillies, minced ginger, chopped garlic and mix. Add chilli powder, turmeric powder, garam masala, sugar and mix. Dry roast the spices.
3. Add concentrated tomato puree and let it cook. Then add canned tomatoes and cook for few more minutes. 
4. Blend the entire mixture in to a fine paste and add it in to a hot pan again. Add come curry leaves.
5. After a few seconds add yogurt and mix. 
6. Finish with some fresh coriander leaves.

Enjoy with some chapathis or bread!!!

Note: This tikka masala sause goes great with chicken, fish, vegetables etc. 

Rava dosa

Rava dosa is one of my favorite breakfast recipe. Best part of this recipe is, the batter can be prepared in no time [unlike the regular dosa batter which takes almost a day]. Second best part is, once you prepare it, the dish will be gone in few seconds. 

Ingredients:

Rice flour - 1 cup 

Semolina - 1 cup 

Green chilli - 3

Ginger - 1 inch piece

Cumin seeds - 1 tsp

Chopped onion - 1 [sufficient for 3 to 4 dosas]

Salt - to taste

Butter - 1 tsp for each dosa

Water - approx 500 ml

Maida - 1/2 cup 

Procedure:

1. Add rice flour, semolina, maida, chooped green chillies, chopped ginger and salt in a bowl and mix well. 
2. Add small portions of water at regular intervals and keep mixing. 
3. Heat a non stick pan and pour the batter on it as shown in the figure. Sprinkle chopped onion and then some butter.
4. Rawa dosa takes longer time to cook. So keep the flame on low heat and let it cook.
5. Turn it on the other side and let it cook. 

Enjoy with some ginger or peanut chutney on the side!!!

Mysore Bonda

Who can say no to snacks!! Its always good to treat yourself with small treats once in a while - even when you know that its junk food. This recipe can be done in mins and calls only for few ingredients. Just watch out as we have to use very hot oil for deep frying. I couldn't get the round shape [which they normally are] but they taste just fine.

Ingredients:

Maida - 1 cup
Oil - for deep frying
Rice flour - 1/4 cup
Green chillies - 4
Backing soda - 1/2 tsp
Chopped ginger - 2 tsp
Salt - to taste
Yogurt - 1 cup
Water - Just enough to get a smooth consistency

Preparation:

1. Add all the ingredients [except water and oil] in to a mixing bowl. Keep mixing and add water as you need.
2. Once the batter reaches fluffy consistency stop adding water and leave the mixture aside for 1 to 2 hours. 
3. Heat oil in a pan and add little portions of batter to it. They automatically puff up in to smooth shapes. 
4. Remove when they turn golden brown. 

Enjoy with some Chutney or ketchup on the side!!!!

Aloo Palak (Potatoes in Spinach Gravy)

Well, I am not a big fan of spinach, but I know that it is very healthy to eat leafy vegetables so finally added it to my recipes list. It did take a little longer to prepare than the normal curries. But, worth the wait.. We had it with hot chapathis and finished it in no time. If you are a fan of spinach and potatoes then this recipe is for you!!

Ingredients:

Chopped spinach - 3 cups
Onions - 2
Potatoes - 4
Tomato - 1
Green chillies - 2
Ginger - 1 inch
Lemon juice - 1 tsp
Flour - 2 tsp
Red chilli powder - to taste
Salt - to taste
Cinnamon -clove powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Asafetida - 1 pinch
Butter - 1 tsp
Garam masala - 1/2 tsp
Ghee - 4 tbsp

Procedure:

1. Put the washed spinach in a pan, add very little water and pinch of salt. Cover and boil over a high flame for 2 mins. Cool quickly, add green chillies and make it in to a fine paste in a mixi jar. 
2. Cut the boiled and peeled potatoes in to big pieces. Heat ghee and fry them till they turn golden brown. 
3. In another pan heat the ghee and add cumin seeds. 
4. Add ginger, onions and fry till they become very soft. Add tomatoes and fry further for few more minutes. 
5. Add all the dry masalas and fry till the ghee separates. Add spinach and potatoes and let it boil. Sprinkle some flour and still well. 
6. Boil for 3 mins and sprinkle some lemon juice. Just before serving heat butter and add asafetida. Pour over the curry and mix gently.

Enjoy with some hot rice or chapathis!!!!

Chocolate sponge cake

This is just an improvisation on my previous sponge cake recipe. In fact a delicious one. Well, there is one important thing that you have to remember - sponge cakes are definitely soft but not juicy like the pastries which we get in the stores. This basic sponge cake recipe is definitely fluffy but we need to sprinkle some juice or syrup [after cooking the cake] in order to make it juicy, other wise its a little dry. 

Ingredients:

Eggs - 6

Sugar - 1 1/3 cup

Flour -  1/2 cup

Cocoa powder - 1/3 cup

Corn starch - 1/3 cup

Butter - 2 tbsp

Vanilla extract - 1 tsp 

For the frosting

Butter :- 2 tbsp

Chocolate chips - 1 cup

Procedure:

1. Preheat the oven to 180 C. 
2. Separate egg yolks and whites. Add 2 tbsp sugar, vanilla extract  to the egg yolks and whip them. Keep this mixture aside.
3. Beat the egg whites in a large bowl until it form soft peaks. Add sugar [little by little] and keep whisking until it forms hard peaks. 
4. Add the egg yolks mixture from step 2 in to the egg whites mixture and fold it in gently. Do not over mix. 
5. Sift in the flour, corn starch, cocoa powder and gently fold it in to the mixture. This sifting procedure will help to remove the lumps. Keep gently folding the mixture until it forms a fluffy mixture.
6. Grease a baking pan with butter and transfer the above mixture in to the pan using a spatula. 
7. Bake it in the oven for about 30 mins. Keep an eye on the cake and make sure it does not burn. Use a skewer to make sure that the cake is cooked well. 
8. Remove the baking pan from the oven and let it cool. Remove the cake from the pan and serve it.
9. Frosting: In a separate pan melt the butter and add chocolate chips. Keep mixing until a thick chocolate liquid is formed. 
10. Remove from the heat and apply the chocolate liquid over the cake using a spatula and leave it aside to cool. Once cooled the frosting gets hard and looks delicious. 

Enjoy with some whipped cream !!!

Veg Pulao

Veg Pulao is very common dish which is found in the menu of almost every Indian restaurant. It is very healthy and at the same time very very delicious. This dish is very very easy to prepare if you have a rice cooker. [You can also go ahead and make it in a big pan]. If you cook rice more often then owning a rice cooker is a best choice.

Ingredients:

Oil - 3 tbsp
Cardamom pods - 3
Cinnamon stick - 1/2 inch
Ginger garlic paste - 2 tsp
Cloves - 5
Bay leaf - 2
Cumin seeds - 1 tsp
Butter - 1 tbsp
Green peas - 1/2 cup
Carrots - 1 cup
Cauliflower - 1/2 cup
Frozen corn - 1/2 cup
Basmati rice - 1 cup
Onion - 1
Green chillies - 2
Water - 2 cups
Salt - to taste
Chilli powder - to taste

Procedure:

1. Wash and soak the basmati rice for 1 hour. 
2. In a pan heat the butter and toss the veggies in it. Cook them till they become soft. 
3. Heat oil in a rice cooker and add cumin seeds, cloves, cinnamon stick, cardamom pods. 
4. After few seconds add the sliced onion, slit green chilles and cook it till the onions turn translucent. 
5. Add ginger garlic paste and cook for few more mins. 
6. Add the veggies from step 2, sprinkle some salt and let them cook for 2 to 3 mins. 
7. Add water to the above and cook till the water comes to boil.
8. Add the soaked rice and close the lid of the rice cooker. 
9. After 3 to 4 mins open the lid and mix the rice gently from the bottom and close the lid again. The rice cooker turns off automatically when the pulao is done. 

Enjoy with some raita on the side!!!!

Spicy Turkey Kebabs

This is one of my experiments which turned out very taste. They were gone in less than 5 mins. The best part of this dish is it is made with very little oil. So, I was happy to finish them off. Well, since little oil is used some patience is needed to cook this. If you decide to bake them in the oven then go ahead but they might end up a little dry and hard. I prefer to make them on the stove top so that I can keep a close watch and make them as I want. 

Ingredients:

Minced turkey meat: 300 gms

Egg : 1 

Salt - to taste

Chilli powder - to taste

Lime juice - 1 tsp

Oil - 1 1/2 tbsp

Turmeric powder - 1 pinch

Tomato ketchup - 2 tbsp

Concentrated tomato puree - 1 tbsp

Garam masala - 1/2 tsp

Coriander powder - 1 tbsp

Cumin powder - 2 tsp

Fresh coriander leaves - 1/4 bunch 

Procedure:

1. Add salt, chilli powder, turmeric powder, lemon juice to the minced meat and mix well. Add tomato puree, tomato ketchup, cumin powder, coriander powder, garam malasa, and oil and mix well. 
2. Add egg to the above and mix. In the end add coriander leaves and mix well. Leave the mixture aside for about 3 to 4 hours. After resting take small portions of the meat and make them in to your desired shapes. [or like the shape shown in the figure]
3. Heat a pan and sprinkle very little oil. Place the spiced meat balls on the pan and let them cook till they turn brown on one side.
4. Turn them to the other side and repeat the same procedure. Do not turn them too many times. Serve with some fresh vegetables and onions.

Enjoy with some how and sweet chilli sauce or some ketchup on the side!!!!!

Note: Make sure that the balls are not too thick as they might takes longer time to cook. Sprinkle very little oil if you see that the pan is getting dried up. 

Chicken Sekhwa

This recipe is the continuation of my Chicken tikka recipe. 'Chicken Sekhwa' is a nepalese dish and tastes amazing. Well, having tasted it more than 50 times I decided it is time for me to try this at home. I have decided to split the recipe in to two parts, so that it is easy to understand. In this part I will show the procedure for making the gravy. You can find the recipe for the Chicken tikka here.


Ingredients:

Cinnamon stick - 1/2 inch

Bay leaf - 1

cloves - 5

Cardamom pods - 3

Ginger garlic paste - 1 tbsp

Onions - 4 

Green chillies - 4 

Oil - 3 to 4 tbsp

Concentrated tomato puree - 2 tbsp

Canned tomato puree - 500 gms

Salt - to taste

Sugar - 1 tsp

Chilli powder - to taste

Coriander powder - 1 tbsp

Cumin powder - 1 tsp

Coconut powder - 3 tbsp

Almond powder - 3 tbsp

Fresh cream - 200 gms

Garam masala - 1/2 tsp

Fresh coriander leaves - 1/2 bunch

Preparation:

1. Heat oil in a pan. Add cinnamon stick, bay leaf, cloves and cardamom pods and let them cook for a min.
2. Add ginger-garlic paste and fry it for few mins. Add onions and green chillies and saute them till they turn in to golden brown.
3. Blend the above mixture in to a smooth paste. Add this paste in to a hot pan and let it cook till the oil is separated. 
4. Add concentrated tomato puree and canned tomato puree and cook till the oil is separated.
5. Add salt, sugar and chilli powder and mix and let it cook for some more time.
6. Add coriander powder, cumin powder and cook for some more time. 
7. Add coconut powder and almond powder and cook for 2 mins. 
8. Add in the fresh cream and let it cook for 3 to 5 mins. Add garam masala and mix well. 
9. Add in the Chicken tikka pieces and cook for 3 to 5 mins. Garnish with fresh coriander leaves.

Enjoy with some hot rice!!! 


Note: Almond powder can be replaced with cashew nut powder. Add little bit of lime juice if you want a  slight refreshing taste. 

Sponge Cake - Finally

Finally!!! Now I know how to make a sponge cake. It was not at all easy. I failed in almost 8 attempts and got it right only in the 9th attempt. The best part of this recipe is it can be made with just 1 or 2 tbsp of butter. So, I dont have to feel guilty about eating the entire care. :).. It is also very easy. This is just the basic version with out any toppings. Here's the recipe. 

Ingredients:

Eggs - 5

Sugar - 1 cup

Flour -  1/2 cup

Corn starch - 1/3 cup

Butter - 2 tbsp

Vanilla extract - 1 tsp 

Procedure:

1. Preheat the oven to 180 C. 
2. Separate egg yolks and whites. 
3. Beat the egg yolks. Add 2 tbsp sugar, vanilla extract and whip it again and keep it aside.
4. Beat the egg whites in a large bowl until it form soft peaks. Add sugar [little by little] and keep whisking until it forms hard peaks. 
5. Add the egg yolks mixture from step 2 in to the egg whites mixture and fold it in gently. Do not over mix. 
6. Add the flour, corn starch to the above and sift it in to the mixture. This sifting procedure will help to make the batter even lighter. Add butter and fold it again gently. 
7. Grease a baking pan with butter and transfer the above mixture in to the pan using a spatula. 
8. Bake it in the oven for about 30 mins. Keep an eye on the cake and make sure it does not burn. Use a skewer to make sure that the cake is cooked well. 
9. Remove the baking pan from the oven and let it cool. Remove the cake from the pan and serve it.

Enjoy with some whipped cream or even fruits as toppings!!!

Chicken tikka - Indian style

One of our most favorite Indian restaurant in Germany is in Kaiserslautern [which is about 75 kms from the place where we live now]. We go there very often. In a way I can say that we are addicted to that restaurant. There is this one dish which we order each and every time we go there - which is 'Chicken Sekhwa'. It is a nepalese dish and tastes amazing. Well, having tasted it more than 50 times I decided it is time for me to try this at home. I have decided to split the recipe in to two parts, so that it is easy to understand. In this part I will show the procedure for making chicken tikkas [grilled chicken pieces]. You can find the recipe for the gravy in my other post.

Ingredients:

Chicken - 1000 gms
Ginger garlic paste - 1 tbsp
Thick yogurt - 1/2 cup
Turmeric powder - 1/2 tsp
Lemon juice - 1 tsp
Salt - 1 tsp
Chilli powder - 1 tsp
Garam masala - 1/2 tsp
Almond powder 2 tbsp
Oil - 1 tbsp

Procedure:

1. Clean the chicken and slice them in to bite size pieces. 
2. In a separate bowl add yogurt, salt, chilli powder, ginger garlic paste, turmeric powder, lemon juice, garam masala and mix well.
3. Add the chicken pieced to the above marinade and mix well. Add almond powder, oil to the above and mix well. 
4. Refrigerate the marinated chicken pieced for 2 to 6 hours. 
5. Heat the grill pan and spray some oil on top.
6. Grill the marinate chicken pieces till they are completely cooked.

Enjoy with some hot rice or even as a snack!!!

Note: You can use cashew nut powder in stead of almond powder. I like grilling the pieces, if you have a tandoor oven go ahead and bake them.

Simple 'Salad'

This is a very basic recipe that can be made with the veggies that are normally available at home. In India, Salad is usually not included in the menu of every day meal. But, more and more people started eating salad due to health reasons. In Europe Salad is included in the menu of almost every restaurant and I was even surprised to know that there are hundreds of varieties of salads. Well, in the beginning it was definitely not easy for me to get used to eating salads, increasingly I not only started liking salads but I am also preparing them at home.

Ingredients:

Lettuce - 1 Stick
Cherry tomatoes - 8 to 9
Red onion - 1
Salt - to taste
Olive oil - 1 tbsp
Croutons - 1 pkt
American salad dressing - 100 ml

Preparation:

1. Chop the onion in to thin slices. Shred the lettuce and chop the tomatoes. 
2. In a large bowl add the lettuce, onions and tomatoes and mix well. 
3. Add olive oil, salad dressing, salt and mix well. 
4. Add the croutons just before serving the salad on to the plates.

Enjoy!!! 

Curd Rice

One of the most easiest and tastiest recipes of all time. In the southern part of India 'Curd' [Yogurt] is a must have in our daily meal. I for one am a big fan of yogurt and can survive on it for days. It goes well with any pickle or any curry. This recipe is a slightly cooked version of the curd rice. This is more flavorful due to the tempering and some additional spices.

Ingredients:

Curt - 1 cup
Cooked rice - 1.5 cups
Milk - 1/4 or 1/2 cup [depends on what consistency you like]
Dried red chillies - 2
Chana dal - 1 tsp
Urad dal - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - 2 strands
Turmeric powder - 1 pinch
Cumin seeds - 1/2 tsp
Oil - 2 tsp
Cashew nuts - 15 [optional]
Salt - to taste

Procedure:

1. Mix Salt, yogurt, milk and rice together and keep it aside. 
2. Heat oil in a pan and add mustard seeds. Once they start popping add cumin seeds, red chilies, chana dal, urad dal, and fry. Add turmeric powder, curry leaves and fry for few seconds.
3. Add cashew nuts and fry. 
4. Add this tempering to the Curd mixture from step 1, and mix well. 

Enjoy with some Indian pickle by side!!!!!

Note: variations are always possible with curd rice. You can add ginger which gives the curd rice a sharp flavor [mostly preferred by south Indians] or go ahead and add fresh pomegranate seeds which gives it a sweet  and tasty flavor.