STUFFED CAPSICUM

　

STUFFED CAPSICUM

Ingredients

Capsicum ( Bell Peppers) - 4
Frozen Corn - 1/2 cup (fresh corn can be used too)
Green Peas - 1/2 cup
Onion - 1 (finely chopped)
Garlic - 1 clove (minced)
Tomato - 2 (diced)
Chilly powder - 1 tsp
Corriander powder - 1 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Cheese - 1/4 cup
Oil - 2tblsp

　

Method
1. Wash the capsicum and cut the top off near the stem. Remove and discard the seeds and pith.
2. Heat oil in a pan and spluter some cumin seeds.
3. Saute the onions and garlic slightly till it begins to sweat.
4. Next add the tomatoes along with the chilly powder, coriander powder,
turmeric powder and salt. Cook for 5 minutes.
5. Next add the green peas and corn and mix everything together. Let everything cook for 3 minutes until all the flavours blend.
6. Sprinkle the garam masala and half of the cheese. Toss everything and switch off.
7. Fill each capsicum with the mixture. Add some more cheese on top.
8. Shallow fry the capsicum on a pan with oil till the capsicum becomes tender.
9. Another option is to bake the capsicum in a oven pre heated to 350 for 15 minutes.
10. Serve with chappatti or have it as such as a snack.

　

PINEAPPLE JAM - HOME MADE

PINEAPPLE JAM - HOME MADE

Freshly home made Pineapple Jam feels heavenly. I never thought preparing the jam at home is so easy with no preservatives and other thickening agents. Its just Pineapple , sugar and a pinch of salt. So, why wait go ahead and try ASAP. You can add some spices too, but my kids don't like that so  I skipped it.

 

Ingredients

Pineapple puree - 1 cup

Sugar - 3/4 cup (or as per your taste levels and the sweetness of the fruit)

A Pinch of salt

Method

1. Remove the outer skin of the pineapple and start grating it leaving the middle hard part aside. We are not gonna use this.

Frankly telling you i don't do this,my husband helps me in this part of recipe :)

2. Take the measuring cup and measure the grated pineapple puree along with the juices and pour it in a wide heavy bottom vessel or wok. Measure the sugar and mix all the ingredients together.

3. Switch on the flame and adjust it to low- medium heat and give it a stir once in 2 mins initially. Continue the process for 20- 30 mins till you find the mixture gets combined and starts thickening. Don't bother if you find a hint of liquid in it. It gets thickened up when cooled completely.

4. Store it in an air-tight container and refrigerate and use it when needed with a clean spoon.

Spread over a bread slice or a slice tossed with butter or with chapatis, you will surely gonna like it. Do try and let me know the feedback.

 

PANEER METHI MALAI

PANEER METHI MALAI

My friend Neha ,asked this recipe for her husband who is in army,she wants to make this dish when he will come home,so here is the recipe for her and for all my dear friends who like paneer.Try this and send me your feedback..

 

 

 

 

Ingredients:

 Turmeric 1/4 Tsp

 Ginger Garlic Paste 1 Tsp

 Cumin Powder 1 Tsp

 Coriander Powder 1 Tsp

 Salt To Taste

 Oil 2 Tbsp

 Chilly Powder 1 Tsp

 Tomatoes 100 Grams

 Onions 100 Grams

 Cream 1/4 cup

 Paneer 250 Grams

 Kasoori Methi(dried fenugreek leaves) 1 Tsp

 Bell Pepper (red, Green, Yellow) 100 Grams

Method:

Take a pressure cooker in this add oil heat it and add onions, tomatoes, chilly powder, salt, ginger garlic paste, turmeric, coriander powder, cumin powder, mix it well no need to add water put the lid on and let it cook for 20 to 30 minutes on a slow flame (4 to 5 whistle) till cooked well into a thick gravy.

Heat butter in a pan add kasoori methi, bell peppers (red, green, yellow), paneer saute it for some time and add gravy you made in cooker,add some water put the lid on and let it cook for some time, then add cream and mix it well and switch off the flame. Serve this hot with naan or phulka.

 

COLESLAW

COLESLAW

This recipe is great for a summer barbeque or even just to refrigerate and pull out for when you want a little taste. Learn how to make coleslaw with a little tang, putting a spin on those old, tired coleslaw preparations. The best part? No stovetop required!

　

Ingredients
1 bag Coleslaw Mix (shredded cabbage and carrots)
½ cup Mayonnaise
½ cup Sour Cream
2 tbsp Sugar
2 tbsp White Vinegar
1 tbsp Mustard
½ tsp Salt
¼ tsp Paprika(red chilli powder)
¼ tsp White/Black Pepper powder
　
Directions
Empty the bag of coleslaw mix into a large bowl for mixing, and set aside.

Combine all other ingredients in a separate medium-small bowl to prepare the dressing.

Whisk the dressing mixture well, until it is smooth and consistent throuhgout.

Next, dump the wet dressing mixture into the coleslaw , use a spoon to scrap the bowl's edges clean.

Finally, toss all ingredients like a salad, using tongs or salad utentsils, until the cabbage is completely and evenly covered in dressing.

Serve and enjoy!

RAW BANANA BAJJI (FRITTERS)

RAW BANANA BAJJI (FRITTERS)

 

Ingredients:

Raw banana-1
Besan powder(gram flour) – 150gms
Rice flour- 3 tbsp
Barbeque (BBQ) Masala-2tbsp
Eno salt – a pinch
Hing powder(asafoetida) – small pinch
Oil- to deep fry
Salt to taste

Step 1 – Banana Preparation:

Wash and clean raw banana. Raw banana is always greasy and it is sticky. While cutting the bananas apply little bit oil on your hands and on the knife. Peel off the outer layer of the banana. Cut the banana into thin slices vertically.

Step 2 – Gram Flour Batter Preparation:

Take a small bowl, add besan powder, Rice flour, Tandoori Barbeque (BBQ) Masala, eno salt (alternative to baking soda), hing powder and salt. Add enough water and mix all the ingredients well.

Step 3 – Deep Fry:

Heat vegetable oil in a wide mouth vessel, when the oil is superhot, dip the banana in the batter, slide the slices in to the oil slowly. Deep fry it in the medium flame until the batter coating turns golden brown colour. Drain the oil using kitchen paper.

Step 4 – Raw Banana Bajji  (Fritters) are ready to serve!

Serve hot with chutney or sauce.

 

CHICKEN NOORJAHANI

CHICKEN NOORJAHANI

Chicken in saffron flavoured sauce

 

 

 

 

 

 

Ingredients
Chicken - 1 kg (boneless skinless)
Saffron Strands - a pinch
Onion - 1 (finely chopped)
Milk - 1 cup
Yogurt - 1 cup
White Pepper Powder - to taste
Salt - to taste
Whole Garam Masala - 1 stick cinnamon, 3 cardomom, 3 cloves, 1 star anise
Ghee/Butter - 2 tblsp
Almonds/Cashews - for garnishing(optional)

To grind
Ginger - 1 "piece
Garlic - 5 cloves
Green Chillies - 4
Fennel Seeds - 1 tsp

Method
1. Make a paste of the ginger, garlic, green chillies and fennel seeds.
2. Marinate the chicken with the above paste, yogurt, pepper powder and salt.
3. Heat the butter/ ghee in a pan and add the whole garam masala to it.
4. Add chopped onions and fry till it turns golden brown.
5. Next add the marinated chicken and fry for a few minutes.
6. Cover and let the chicken cook in its own juices.
7. In the meantime, boil the milk in a seperate saucepan and add the saffron strands to it.
8. Add this saffron flavoured milk to the cooked chicken and let it boil.
9. Check for seasoning and add more salt and pepper powder if needed .
10. Reduce the flame and let the gravy simmer for 15-20 minutes.
11. Garnish with roasted almonds/cashews.

Serving Suggestion
Serve with chappatti, pulka, naan or pulav

Serves 4-5

 

 

SPICY PULAO WITH BRINJALS

SPICY PULAO WITH BRINJALS

Spicy Pulao with stir fry Brinjals is an amazing rice dish preparation commonly known as Vangi masala bhath made with eggplant/ brinjal added to basmati rice with aromatic masala playing the key role.

 

 

 

 

Ingredients:

Egg plants 500g(cut into small pieces,vertically)
Poppy seeds 2 tb
Red chilly 4 nos.
Pepper corn 6 nos.
Sesame seeds 2 tb
Dry coconut 8 small pieces
Coriander seeds 1 tb
Ghee 3 tb
Mustard seeds ½ tsp
Cumin seeds ½ tsp
Cashew nuts 6 n
Green chilly 5 nos.
Salt to taste
Turmeric - pinch
Boiled Rice 1 large cup
Whole garam masala (all)

Method:


1. Take a pan add whole garam masala, poppy seeds, whole red chilly, pepper corn, sesame seeds, dry coconut, coriander seeds, dry roast on a slow flame, and make a powder.
2. Heat ghee in a pan and mustard seeds, cumin seeds, crackle it,and add cashew nuts, green chilly, egg plant, salt, add pinch of turmeric, add the powder we made, mix it,cook for few minutes till the egg plants get tender and add boiled rice and toss this and switch off the flame.

 

PUMPKIN MASALA

PUMPKIN MASALA

This is a savory pumpkin recipe that will totally blow you away and its totally different from the sweet creations thats normally associated with pumpkins

 

 

 

 

Ingredients

2 tbsp besan(gram flour)

10 number cashewnuts(optional)

1 tsp red chilli powder

1/2 cup coriander leaves chopped

1/2 tsp coriander powder

1/2 tsp cumin seeds

6 number curry leaves

1 tsp ginger garlic paste

1/2 tsp mustard seeds

1 tbsp oil

1 number onion medium

500 grams pumpkin

salt to taste

1/2 tsp sugar

pinch of turmeric



Directions
• Take a pan add oil, mustard seeds,cumin seeds,cashewnuts,onion chopped mix well then add salt, turmeric,curry leaves,ginger garlic paste, mix and cook for 2min, then add pumpkin,coriander powder,chilli powder, sugar, add little water saute it, close it with a lid and cook till pumpkin is tender.
• Now in another pan add oil, then basen roast till golden colour.
• Now add roasted basen to pumpkin curry and cook for 2 or 3 min then finely add chopped coriander leaves.

HYDERABADI PASANDEY

HYDERABADI PASANDEY

 

 

 

 

 

 

Ingredients

·      Pasanday ½ kg

·      Onion Fried 250 gm

·      Yogurt 250 gm

·      Green chilies 6

·      Oil ½ cup

·      All spice powder 1 tsp

·      Turmeric ½ tsp

·      Nutmeg powder ½ tsp

·      Cumin 2 tsp

·      Red chili powder 2 tsp

·      Coriander powder 2 tsp

·      Ginger garlic paste 2 tsp

·      Ginger sliced 1 tbsp

·      Sesame seeds 1 tbsp

·      Desiccated coconut 1 tbsp

·      Peanut 1 tbsp

·      Fresh coriander 2 tbsp

·      Salt to taste

How to make Hyderabadi Pasanday

·      Roast 1 tbsp sesame seeds, 1 tbsp desiccated coconut, 1 tbsp peanut and 2 tsp cumin.

·      Marinate pasanday with roasted seeds and coconut mixture. also add ½ tsp turmeric, 2 tsp red chili powder, 2 tsp coriander powder, 2 tsp ginger garlic paste, 250 gm fried onion, 250 gm yogurt, 1 tsp all spice powder and salt to taste.

·      Now heat ½ cup oil in a pan, add marinated pasanday, cover and cook on low flame till meat tender.

·      Now add 1 glass water and 6 green chilies. Cook for 10 minutes.

·      Garnish with 1 tbsp sliced ginger.

·      Hyderabadi Pasanday is ready to serve.

 

FRIED MUTTON CHOPS

FRIED MUTTON CHOPS

 

I found this incredibly delicious recipe in the magazine. I did few changes and tried this recipe on Eid-ul Adha . Enjoy!

·      1/2 kg mutton chops, washed and cleaned (10-12 pcs.)

·      1 cup beaten plain yoghurt

·      4 green chillies, washed,ends trimmed and finely chopped (instead of chopping i made a paste)

·      2 teaspoons coriander powder

·      1/2 teaspoon turmeric powder

·      1/2 teaspoon ginger-garlic paste

·      1 teaspoon red chili powder

·      1 teaspoon garam masala powder

·      2 eggs

·      salt

·      oil, for shallow frying

·      2 sliced onions for garnish

·      1 sliced lime for garnish

Method:-

 

In a bowl, mix together the beaten yogurt, ginger-garlic paste, corriander, red chilli, turmeric and garam masala powder, green chillies paste and salt to taste.

Add the mutton chop pcs.

Mix well so that the chops are coated well with the marinade.

Marinate for 3 hours.

Put the mutton chops{no water required} in a pressure cooker and pressure cook till done.

This was the actual method written in the magazine,but here what i did,i first put the mutton chops with little water in a pressure cooker and pressure cook till done. Then marinated the chops as above because i didn't want to loose the gravy and juice.

Remove each piece and keep aside.

Beat an egg in a bowl using an electric beater until light and fluffy.

Just before serving, dip each mutton chop piece in the beaten egg.

(Instead of dipping the chops i added eggs in the marination and mixed well.)

Heat oil in a wok.

Shallow fry the mutton chops in the oil until browned on either side.

Drain on clean paper towels to remove excess oil.

Transfer the drained mutton chops in a serving platter.

Garnish with onion slices and sliced lemon pcs.

Serve immediately with  green chutney of your choice.

 

POMFRET MASALA FRY

POMFRET MASALA FRY



Fish fried whole with a combination of spices.Few years back I went to Goa with family to spend the holidays, I have learned this recipe there from a Goan lady..

Ingredients:

1 kg fish like pomfret, or part of a larger fish, in one piece, scaled and cleaned but skin kept intact

1 tsp salt and 2 tsp lemon juice


Grind to a paste:

1 Tbsp carom seeds, roasted

1 Tbsp chopped ginger

1 Tbsp chopped garlic

1/2 tsp turmeric

1 tsp red chilli powder

2 tsp salt

2-3 green chillies

1/4 cup (60 gm) mustard oil to fry

Lemon juice and chaat masala for garnish

　

Method:

Make slits along the length of the fish, on one side, going deep into the fish, along the bone, but not cutting through the opposite side-- thus creating a pocket. Repeat on the other side of the bone, and you will have two such pockets on either side of the bone of the fish.

Apply salt and the lemon juice to the fish inside out, leave for about 15 minutes and wash off. Drain and wipe dry.

Apply the ground paste all over the fish, inside too. Heat the oil to high, and then shallow fry the fish, browning over high heat, first on one side then the other.

Lower the heat, cover and cook till cooked through 5-10 minutes, depending on the thickness of the fish.)

Transfer on to a serving dish, garnish with the lemon juice and chaat masala and serve.


Note:
To take out the smell of fish you can also wash it with gram flour(besan) rubbing on it.

KAHWA (KASHMIRI TEA)

KAHWA (KASHMIRI TEA)

 Kahwa helps you relieve headache and maintain fluid levels too,it is a good drink in winters.

Serves 4.

 

 

 

Ingredients:

4 tsp kashmiri green tea/any green tea
4 pinches of saffron(kesar) strands
2 green cardamoms(elaichi) slightly crushed
8 almonds blanched and chopped
12 mm (1/2") piece cinnamon(dalchini)
2cloves(laung)
2 tbsp sugar

Method :

Boil 3 cups of water along with cinnamon, cardamom and cloves and pour over the tea. Leave to infuse over a very low flame.

Meanwhile, dissolve saffron in a little water by rubbing it gently.

Strain the tea and add the saffron liquid together with almonds.

Serve hot.