Jeera Channa

200 gm Kabuli Channa (chick-peas), soaked overnight. 2 garlic pods. 2 tbsp crushed garlic. 2 red bird eye chili, sliced.1 white onion, chopped. 3 tomatoes, blended. 1 tsp whole jeera (cumin), 2 bay leaves, 2 tsp ground jeera (cumin), 2 tsp, chives, chopped. Pickle of 2 limes, sliced. 2 stems of fresh parsley, cleaned. Salt & paprika to taste. 2 tsp Olive oil.

Boil the chick-peas with the garlic pod, retain the water. Heat oil in a pan, add the whole cumin till it crackles. Add the crushed garlic, chili and onion  and cook till transparent. Add the tomatoes and cook further stirring on high flame for 5- 7 minutes. Mix in cumin powder, salt, paprika and chives. Stir for a minute and add in the chick peas with its water. Add the pickled lime, cover and cook on low fire, stirring occasionally for 30 mins. Garnish with parsley and serve.

Green Thai curry with Paneer

1.        I recently tried it in a Green Thai curry with Paneer, and got a great feedback.

Green Thai Curry: 200 gm, cottage cheese, cubed. 200 gm, Mix vegetables (broccoli, red & yellow capsicum, zucchini) diced. 200 ml thick coconut milk. 1” sliced Thai ginger (galangal). 2 tbsp green Thai Curry paste. 7-8 fresh basil leaves.

Par boil the vegetables & retain the stock. In a pan heat the curry paste, stir in the ginger. Add the vegetables with stock boil for 5 minutes, add cottage cheese, fresh basil, coconut milk. Boil for another 10 minutes on low flame and serve with steamed rice. 

Mumbai Mirror article 5/12/10

http://www.mumbaimirror.com/article/39/2010120520101205022032710222958d8/Cheese-badi-hai-mast.html

Mushroom masoor pulao

1/2 cup Black Masoor (lentil) Dal, soaked for 2 hours. 1 cup basmati rice, soaked for 2 hours.
1 chopped onion. 1 chopped tomato. 2-3 bay leaves. 2 tsp garlic paste. 2 tsp ginger, chili paste. 200 gm mushroom, chopped. 1tbsp garam masala powder. Salt & red chili powder to taste.

Heat oil in a flat bottom pan. add bay leaves, garlic, ginger, chili paste. Saute for a minute, add onions and cook till brown. Add salt and mushrooms and cook till mushroom leaves the water and dries. Add tomatoes, cook till soft. Add the dry masalas, dal, and rice, with enough water to boil. Serve with raita.

Basil Lamb Curry

1 kg Onion, grated. 3 tbsp paste of garlic & whole kashmiri chili. 1 kg tomatoes, pureed. 10 gm fresh basil, chopped. 1 kg Lamb, cut in curry pieces. Salt & paprika to taste. 2 tbsp sunflower or vegetable oil. Fresh parsley for garnish.
Heat oil in pan and carefully saute till color turns to dark brown.Add the garlic chili paste and cook further for 2 mins. Add the lamb pieces, cook on medium flame, stirring occasionally till the lamb leaves water and dries. Add salt and half cup water. Cook in the same process till the lamb leaves water and dries again. Cook till the lamb pieces almost tender. Add tomatoes and cook further till soft.add basil leaves and a cup of water, remaining salt and paprika as per taste. Continue cooking on low flame till the gravy is slightly thick and the lamb tender. Garnish with parsley and serve with steamed rice or mash potatoes.
Served here with Garlic bread.
Pictures by @lucidillusions_ (Twitter & Instagram)

Healthy Vegetable soup-1

3 tomatoes, chopped.1 onion, chopped. 1cup, chopped doodhi (Squash)1 cup chopped- Carrots, beans, cauliflower and vegetable available. 2 tsp garlic, ginger, chili paste. Salt, paprika to taste. 1 tsp mixed herbs. 3 tbsp quick cooking oats.

Heat oil in a pressure cooker. Saute the garlic, ginger, chili past with the onions for 2 minutes. Add all the other ingredients (except for mixed herbs & oats) with a glass of water. Cover and cook till 4 whistles. Remove from heat & cool. Blend the mix with a hand blender. Put the soup on low flame adding the oats and mixed herbs. Cook for another 5 minutes and serve.

My version of Kadhai chicken / paneer

500 gm boneless chicken breast sliced / paneer, cubed
2 green capsicum, sliced
2 onions, cut in 1/2" pieces
2 tomatoes sliced
2 tsp garlic ginger chilly cut length ways
2 tsp garam masala, turmeric, kashmiri chilly powder mix
2-3 bay leaves
2 tsp Kastoori methi soaked in a cup of water
2 tbsp vegetable oil
2 tsp fresh yogurt
1 tsp chat masala.
Fresh coriander and lemon rind for garnish
salt to taste


Heat oil in a non stick pan, add bay leaves, ginger garlic chill paste and cook for1 minute. Add the onions and 
Sauté till light brown. Add the chicken (if paneer, not at this stage), salt and cook till the chicken is tender.
Add the tomatoes and cook further for 2-3 minutes on high flame, stirring regularly. Add the dry spices, stir for a minute and then add the capsicum. cook further on high flame for 3-4 minutes. (For the paneer ) Add paneer cubes, cook stirring gently for 3-4 minutes. Add beaten yogurt and kastoori methi, with the chat masala. cook on high flame till the yogurt blends in. Garnish with coriander, lemon rind and serve.  

Simple Chicken Curry

This recipe gets even simpler if cooked in pressure cooker for 8-10 whistles.
There are many ways to make chicken curry...here's one of them.

4 grated onions
4 tomatoes, pureed
4 tbsp garlic ginger paste
2 dried Kashmiri chilly, split in two
2 bay leaves
salt to taste
4 tsp mix of: turmeric, coriander, garam masala, jeera powder
200 ml water
1 medium sized chicken cut in curry style
2 tbsp cooking oil
Fresh coriander for garnish
Heat oil in a pan or pressure cooker, add the grated onions and saute till red or dark brown.Stir in the ginger garlic paste with chilly. Add chicken pieces with salt, cook stirring occasionally till the water from chicken
dries out. Stir in the tomatoes. cook till the tomato changes to darker colour. Add in the dry spices. stir, add 200 ml water. Cook partially covering the pan on slow fire till the chicken is tender, or in a pressure cooker (8-10 whistles). Garnish with coriander.

Mumbai Mirror article 7/10/10-recipes

For those who couldn't check my link...here are the recipes which I shared:

1.       Anjeer Mithai

100 gm dried figs,

100 gm seedless dates

100 gm chopped mix dry fruits: almonds, cashews, pistachios

50 gm coconut powder

Silver leaves to garnish

Soak the figs and dates for a few hrs in 100 ml water. Bring to boil on low heat. Cool and blend the mix to a thick puree.  In a nonstick pan roast the dried fruits. Mix in the puree and cook on low heat stirring till the mix leaves the pan on the sides. Grease a square dish, line the bottom with coconut powder, add the puree mix and flatten to one level. Garnish with silver leaves. Cool and cut in squares.

2.       Kaju Roll

250 gm cashews

1 ½ cup skim milk

25 gm sugar free

Silver leaves for garnish

Powdered mix dry fruit with raisins for filling (optional)

Blend the cashews and milk in a mixer to a fine paste. Cook the mix in a non-stick pan. Continue stirring on medium heat till the mix leaves the sides of the pan. Add the sugar-free and mix till dissolved. Remove from pan into a butter paper sheet. Just before the dough cools, roll with a greased rolling pin to a ¼ cm thickness, 4” in width rectangular shape. Spread the filling in the rolled cashew mix.  Gently roll the mix into the butter paper to a cylinder shape. Chill in the refrigerator for an hour. Remove from butter paper and cut into pieces and garnish with silver paper.

3.       Beetroot halva

2 tsp sunflower oil

2-3 cardamoms, crushed

1 kg, grated beetroot

600 ml skim milk

30 gm sugar free

50 gm skim milk paneer

Silver leaves & 4 slivered almonds for garnish

Heat oil in a heavy bottom pan and sauté the beetroot with the cardamoms. Add the milk; keep stirring on low flame till the milk condenses to a thick consistency.  Add the mashed paneer, stir for 2-3 minutes. Add in the sugar free, stir and remove from heat. Transfer into a glass bowl and garnish with almonds and silver leaves.

4.       Mix dry fruit Halva

3 tbsp quick cooking oats

1 cup chopped mix dry fruits

50gm gelatin

30 gm sugar free

600 ml water

10 ml almond essence

Soak the gelatin in 100 ml water. Roast the oats and dry fruit in a heavy bottom pan, add the water and bring to boil. Stir in the gelatin, simmer and cook further for 3-4 minutes stirring consistently.

Add in the almond essence and sugar free. Remove from heat and pour on a greased tray.  Refrigerate till set. Cut in cubes and serve. 

5.       Raisin & Date on  ginger toast

For the toast:

125 gms whole wheat flour

20 gm sugar free

2  ½ gm baking soda

5 gm cinnamon powder

30 gm grated ginger

60 gm light butter

1 tbsp vegetable oil

1 egg white

Sift all the dry ingredients in a bowl. Add the ginger and cinnamon, knead with the butter. Add the egg and oil. Let it stand of 10 minutes. Roll into a sheet and cut triangles. Blind bake for 30 minutes in 160 degrees. Cool and keep aside.

For the topping:

50 gm seeded dates

50 gm chopped raisins

50 gm chopped dried apricots

50 gm chopped walnuts

50 ml dark rum

Soak the dried fruits in the dark rum and refrigerate overnight. Spread on top of ginger toast and warm in over for 2 minutes before serving.

Mumbai Mirror article 7/10/10

Spinach Recipes

Palak Paneer

2 tbsp oil

1 onion, chopped

2 Tomatoes, puréed

1tbsp garlic, ginger, chilly paste

1 bundle spinach

200 gm paneer, cubed

2 bay leaves

Salt to taste

½ tsp each of- turmeric, coriander, red chilly powder

Wash the spinach, drain. In a pressure cooker cook the spinach with a teaspoon of salt to 3 whistles. Do not add water. Cool, blend and keep aside.  Heat oil in a pan, add the bay leaves followed by ginger garlic chilly paste. Sauté for a min and add the onions. Cook till light brown. Add the tomato puree and cook on low flame, stirring occasionally till the tomato gets darker in colour. Add all the dry spices, stir for a minute. Add in the spinach. Continue stirring till the spinach is cooked and blended well with the tomato. Add the paneer cubes, cover the pan with a lid and simmer for3-4 minutes. Palak paneer ready.

·         You can make a variation in the above recipe by replacing the paneer with par boiled mix vegetable, sautéed mushrooms or golden corn.

Spinach and corn pasta

Use the same recipe above with the following changes as the pasta sauce:

·         Remove the bay leaves,  ginger and chilly paste. Use just the garlic

·         Replace the dry spices with mixed herbs and paprika

·         Replace the paneer with corn kernels

·         Add 2 tbsp grated cheese before adding the corn

Will be following up with some more oriental spinach recipes.

Melon Salad with ginger, orange dressing

This is one of my favorite desserts, specially in the summers..also goes well with a scoop of vanilla or butterscotch ice cream.
3 tbsp sesame seeds
1 cup orange juice
2 tbsp honey
slivers of 1 inch ginger
500 gm any chopped or scooped melons
1/2 cup port wine (optional)

Put the melons in a glass serving bowl. In a nonstick pan toast the sesame with ginger for a minute, on low heat. Add the orange juice and port wine, stir till it's mixed well. Pour over the melon and toss. Refrigerate for 30 mins. Can also be served warm with ice cream

My Pao Bhaji

This recipe serves 6

500 gm chopped mixed vegetables (cauliflower, peas, carrots, French beans)
2 large potatoes diced
1 large capsicum diced
2 medium onions chopped
4 medium tomatoes chopped
2 tbsp garlic, ginger, chilly paste
1/2 tsp whole cumin
2 tsp vegetable oil
1 tsp butter
3 tbsp Pao bhaji Masala
Dry masalas- Salt to taste, 1/2 tsp each of turmeric powder, coriander powder, red chilly powder
1/2 cup fresh chopped coriander
Juice of 1 lime
2 cubes, grated cheese cube (optional)

Pressure cook mix vegetables and potatoes (except capsicum) to 3-4 whistles. Retain the stock. Heat oil in a pan, add cumin, garlic, ginger, chilly paste and sauté for a minute. Stir in the onions and cook till soft or light brown. Add the tomatoes, cook for 6-7 mins on high flame, stirring regularly and making sure its not getting burnt. Add dry masalas and 2 tbsp out of the 3 tbsp of pao bhaji masala. Stir for a minute and add the boiled vegetables. Keep adding the vegetable stock while cooking to the required consistency. In a separate pan heat butter, add 1 tbsp of pao bhaji masala and capsicum. Saute for a minute and pour an the vegetables, add lime juice and garnish with coriander and cheese spread. Serve with hot buttered bread... I also like to toast it on bread topped with cheese..like a pizza..

Quick Thai curry

It's been a while since I've posted something...busy season...
Anyways, this recipe is quick & easy, specially since now you get really good quality Thai curry pastes. I always have a jar of the paste stocked with me. This dish is more of a comfort food to me.
Here it goes:

1 tbsp Thai Curry Paste
1 inch sliced Galangal (Thai ginger)
6-8 fresh basil leaves
500 gm mix sliced vegetables- zucchini, red & yellow capsicum, broccoli
or 500gm  breast of chicken, sliced
(if using vegetables and chicken, reduce chicken & veg weight to 250 gm each)
100 ml coconut milk

Boil the vegetables & chicken- retain the stock
In a non-stick pan heat the curry paste with the Thai ginger(wouldn't use oil as most ready pastes already have oil) for about 2 minutes on medium flame. Add the stock followed by the vegetables or chicken, basil leaves bring to boil, stirring in regular intervals for about 10 mins. Add in the coconut milk, stirring the gravy for another 5-6 minutes. It's ready...:-)

Cottage Cheese Crustini

1tsp white vinegar
1 small finely chopped white onion or 2 spring onions (green part for garnish)
200 gm Cottage Cheese
50 gm fresh cream
1 cube grated cheddar cheese
Salt, Pepper, Mixed herbs & Paprika (as per taste)

Thinly sliced French stick or sliced bread cut in triangles- toasted just before serving

Put vinegar in a bowl, add salt, pepper, mixed herbs, paprika and onions. mash in the grated cheese & cottage cheese. finally stir in the cream. Spread on toast and garnish either with sliced olives or spring onion greens.

Simple Curd Masala Brinjal / Okra

3 medium sized brinjal or 1/2 kg okra- diced

2-3 curry leaves

1/2 tsp cumin seeds

1/2 tsp each of- salt, red chilly powder, turmeric powder, coriander powder, cumin powder, dry mango powder

1/2 tsp chat masala

200 gm curds

2 tsp oil

Heat oil in a non-stick pan, add curry leaves & cumin seeds. stir in the brinjal / okra with all powder seasoning, except for dry mango powder & chat masala. Sauté till soft.

Stir in beaten curds and mango powder, cook till it's a thick gravy. sprinkle the chat masala & serve.

This dish can also be wrapped in a roti garnished with onions..

enjoy.. :-)

5pm snack menu

Aarty, my darling sister and I were planning out a menu last night for her guests on BB (like every other day)... It was her idea to start a blog to help with planning menus & sharing recipes & disaster tips (remember Jayu).
So here it is..
Anyways here's the1st menu we planned out for 5 pm tea guests..tea with some tadka!!!
1. Tea with biscuits, nuts, etc
2. Hummus with Chips
3. Cottage cheese Crostini (recipe to follow)
4. Veg Soy Frankie
6. Spring rolls

well this is a start...do look forward to get some more innovative post..and yes do drop in your question..
Cheers.