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Tuesday, 20 August 2019

Bruschetta


          This is a very easy, quick and a yummy Italian appetizer that can be dished out in a jiffy. It is completely a hassle free and a great comfort snack. You can mix and match with the ingredients easily available in your kitchen and present a fusion version for your loved ones. 

           In fact I gave a slight twist to this classic Italian recipe, by adding few chopped strawberries, some fried and crumbled paneer, chopped pistachios and peri peri sauce. It turned out real yum. This is a great party recipe where you can prepare the mix earlier and then do the assembling while serving. It will be a super hit. So Happy Cooking !!!








  • 7-8 thick slices of baguette
  • 1 small onion, chopped
  • 1 small tomato, chopped
  • 1 medium size cucumber, chopped
  • 3-4 strawberries, chopped
  • 2 garlic cloves, grated 
  • pinch of salt
  • pinch of pepper powder
  • 1/4 tsp. red chili flakes 
  • 1/4 tsp. oregano
  • 1 tbsp. olive oil 
  • 1 tbsp. peri peri sauce
  • 1 tbsp. pistachios, chopped
  • 1-2 tbsp. coriander leaves, chopped 
  • 2 tbsp. butter
  • extra olive oil and peri peri sauce to drizzle 
  • hung yoghurt, sliced strawberry & coriander leaves to garnish (opt)








          In a bowl, mix together all the above mentioned ingredients (except butter, bread and the garnishings) and keep aside. 

          Smear some butter on the bread slices and toast them on a tawa / grill pan / oven till light brown. 

          While serving, spoon the prepared salad mix on the toasted bread and drizzle some olive oil and peri peri sauce. Garnish with some hung yoghurt, sliced strawberry and coriander leaves. 





















Saturday, 20 July 2019

Shahi Mutton Kasundi (Mutton in Creamy Mustard Gravy)


          This is a real shahi dish where mutton is cooked in a creamy mustard gravy. It goes well with pulao, jeera rice, plain Biryani, tandoori roti, naan or any Indian bread. 

          In this recipe, I have added kasundi (bottled Bengali mustard sauce) and almond paste to make the consistency more rich and creamy. So you have an easy and a yummy mutton curry to relish. 

          In case of non-availability of kasundi, you can use some homemade ground mustard paste. So go ahead and try this delectable dish and relish with any form of rice preparation or Indian bread. So check the step by step pictorial recipe to prepare it.






           I marinated the mutton with yoghurt, ginger-garlic paste, and other dry spices before continuing with my cooking process. The end result was simply awesome with a hint of mustard flavour and the creaminess coming from the ground paste of almonds. It is a great party recipe for special occasions. 





  • 500 gms. mutton with bones, 
  • salt to taste
  • 1 cup yogurt, beaten
  • 1 tsp. turmeric powder
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. red chili powder
  • 1 tbsp. roasted coriander-cumin powder
  • 3 tbsp. mustard oil
  • 2 dry red chilies, broken
  • 2 bay leaves
  • 1 tsp. whole garam masala (cardamoms, cinnamon & cloves)
  • 3 onions, chopped
  • 2-3 green chillies
  • 2 tbsp. almond paste 
  • 3 tbsp. kasundi paste
  • 1 tbsp. coriander leaves, chopped





           Marinate the mutton with ginger-garlic paste, yoghurt and all the dry spices overnight or for a minimum of 3 hours.

          Heat oil in a pan and temper with bay leaves, dry red chilies and whole garam masalas. Add the onion and saute on a medium flame till light brown.

          Now add the marinated mutton and continue to simmer, covered till almost dry. Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle. 

          Transfer the contents to the pan. Add the almond paste, kasundi and green chilies. Bring it to a boil and simmer for a minute. Switch off the flame and transfer to a serving dish. 

          Garnish with coriander leaves and serve either with plain steamed rice, jeera rice, plain biryani,  pulao, tandoori roti, naan or any fried Indian bread.           




                     Marinate the mutton with ginger-garlic paste, yoghurt & all the dry spices 
                     overnight or for a minimum of 3 hours.



                     Heat oil in a pan. Temper with bay leaves, dry red chilies & whole garam 
                     masalas.



                      Add the onion and saute on a medium flame till light brown.



                      Add the marinated mutton and continue to simmer, covered till almost dry. 



                     Add 1 cup water & pressure cook for 15-20 minutes on a low flame after the 
                     first whistle. 




                     Transfer the contents to the pan. Add the almond paste, kasundi....




                     .... and green chilies. Bring it to a boil and simmer for a minute. 






                      Garnish with coriander leaves & serve either with plain steamed rice, 
                      jeera rice, plain biryani,  pulao, tandoori roti, naan or any Indian bread.           











Friday, 19 July 2019

Kurkuri Bhindi (Crispy Okra Fry) in Microwave


          One can't resist the temptation of any deep fried snacks. However, there is always a guilt attached while enjoying them. A healthy alternative is microwaving them (either oil free or with less oil). They come out as crispy as their deep fried counterparts and are equally yummy as well.

          So let me share these kurkuri bhindi (crispy Okra Fry) that are very easy to prepare and are completely hassle free.They go absolutely well with  homemade chutney, sauce, hummus or any kind of dip of your preference. You can also relish them as a side dish with either rice or Paratha. So check out the step by step pictorial recipe to prepare it









300 gms. bhindi / okra
2 tbsp. roasted chickpea flour 
2 tbsp. whole wheat flour 
salt to taste 
1/2 tsp. turmeric powder
1 tsp. red chili powder 
1 tsp. garam masala powder
1 tsp. kasuri methi, crushed 
1 tbsp. oil 
1 tsp. lime juice 
1 tsp. oil to grease









          Wash the okra and pat dry with a kitchen towel. Trim both the ends and slice them lengthwise. Combine all the above mentioned ingredients (except oil to grease).

          Arrange the okra on a greased baking tray / microwave safe plate. Microwave for 8-10 minutes on high power, by stirring them with a spatula halfway through.

          Serve these yummy and healthy kurkuri bhindi as an appetizer with sauce / chutney or as a side dish with rice / parathas.





                      Combine all the above mentioned ingredients (except oil to grease).



                      Arrange the okra on a greased baking tray / microwave safe plate. 



                      Microwave for 8-10 minutes on high power, by stirring them with a spatula 
                       halfway through.




                      Your kurkuri bhindi is ready to be relished.




                   Serve them as an appetizer with sauce / chutney or as a side dish with
                    rice / parathas.











Tuesday, 16 July 2019

Baingan Raita (Eggplant in Yoghurt Sauce)


         Let me share an innovative raita that I prepared with fried eggplants. It has minimal of spices and I added a simple tempering of mustard seeds, dry red chilies, asafoetida and curry leaves. It turned out very yummy and something new, apart from the usual raita that is usually prepared. So do give it a try and enjoy with your favourite meal. 






          Raita is an essential accompaniment to biryani, pulao, khichdi, jeera rice or any type of Indian bread. They compliment each other well and is an integral part of an Indian menu. It is generally yoghurt based to which veggies, fruits, spices or herbs are added. There are various types of raita that one can dish out, depending on individual preference and availability of ingredients. 





  • 2-3 long eggplants, cut into roundels
  • 1 cup yoghurt, whisked with salt to taste
  • 3 tbsp. oil
  • 1/2 tsp. mustard seeds
  • pinch of asafoetida
  • 1 dry red chili, broken
  • 1 sprig curry leaves
  • 1 tsp. coriander leaves, chopped






         Heat 2 tbsp. oil in a pan and fry the eggplant roundels on both sides till golden in colour. Drain and keep aside to cool. 

          Mix the fried eggplants in the yoghurt and set aside. Heat remaining oil and temper with mustard seeds and dry red chilies.

          After it stops spluttering, add the asafoetida and curry leaves. Saute for a few seconds and then pour this tempering over the prepared raita. 

          Garnish with coriander leaves and serve with biryani, pulao or any Indian bread.

   














Banana Stem & Rice Tikki


          Came up with this rather unusual and healthy appetizer where I used some strained residue of some blended banana stem (which was leftover after making rasam with it), some mashed cooked rice, roasted chickpea flour, few basic ingredients and seasonings to make this yummy snack. It went well with my favourite peri peri sauce as an appetizer. You can also enjoy as an evening tea time snack. So do give it a try by checking the step by step pictorial recipe to prepare it.














  • 1 cup Banana stem residue
  • 1 cup cooked rice, coarsely mashed
  • 2 tbsp. roasted chickpea flour
  • 2 tbsp. coriander leaves, chopped
  • 1 tsp. garlic, grated
  • 1 tsp. ginger, grated
  • 1 small onion, chopped finely
  • 2 green chilies, chopped finely
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. garam masala powder
  • 1/2 tsp. roasted cumin powder
  • 1 tsp. lime juice
  • oil to shallow fry












          In a bowl, combine all the above mentioned ingredients (except oil) and keep aside for 10 minutes.

          Take little portion and form into any desired shape. Heat oil in a pan and shallow fry the tikkis, few at a time till golden on both sides.

          Drain on a kitchen towel and serve as an appetizer with sauce / chutney or as a tea time snack. 






                   In a bowl, combine all the mentioned ingredients (except oil) & keep aside 
                   for 10 minutes.



                  Take little portion and form into any desired shape. 






                 Heat oil in a pan & shallow fry them, few at a time till golden on both sides.




                   Drain on a kitchen towel.










                           Serve as an appetizer with sauce / chutney or as a tea time snack. 











Monday, 15 July 2019

Fish Machboos - Emirati Cuisine


          This is a traditional Emirati Biryani which is almost similar to the Indian Biryani. It is cooked either with fish, mutton or chicken. This is the former version. Machboos is also popular in other Middle Eastern countries, where they have their own way of preparing it. It is a very easy one-pot meal and a great party recipe too, that can be dished out at short notice. So check the step by step pictorial recipe to prepare this Emirati delicacy.






          I have used King Fish but it can be prepared with the popular Hamour fish too. The only difference is the use of Arabic spice mix / bzar spice and also the use of dried lime that gives a nice flavour to the biryani. 





  • 1-2 King Fish steak
  • 1 cup basmati rice, soaked for 30 minutes.
  • 3 tbsp. oil
  • 1" cinnamon
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1 onion, chopped
  • 1 tsp. ginger-garlic paste
  • 1/2 tsp. turmeric powder
  • 1+1 tsp. Arabic spice
  • 1/2 tsp. cardamom powder
  • 2 dry lime
  • 2 green chilies
  • salt to taste
  • 2 tsp. ghee
  • 1 tbsp. coriander leaves, chopped
  • 2 tbsp. fried onion








          Apply 1 tsp. of the Arabic spice and salt to taste to the fish steak and marinate for 10-15 minutes. 

          Heat 1 tbsp. oil in a pan and fry the fish till well done on both sides. Drain and keep aside. 

          Heat remaining oil and temper with cardamoms, cinnamon and cloves. Add the onion and saute till it turns slightly brown.

          Add all the dry spices and ginger-garlic paste mixed with some water. Saute till the oil separates.

          Add the soaked rice, green chilies and the dry lime. Mix everything well and saute for 2 minutes.

          Add 1 1/2 cups hot water and pressure cook for 2 whistles. Switch off the flame and let it cool down. 

          Add the ghee and fluff it up with a fork. Transfer to a serving plate and arrange the fried fish on top. 

          Garnish with coriander leaves and fried onion. Enjoy as it is or with some side dish. 




                      Marinate the fish with 1 tsp. Arabic spice & salt to taste for 10-15 minutes. 
                      Heat 1 tbsp. oil in a pan & fry the fish till well done on both sides. Drain 
                      and keep aside. 



                      Heat remaining oil & temper with cardamoms, cinnamon and cloves. Add 
                      the onion and saute till it turns slightly brown.



                      Add all the dry spices & ginger-garlic paste mixed with some water. Saute 
                      till the oil separates.




                      Add the soaked rice, green chilies & the dry lime. Mix everything well and
                      saute for 2 minutes.




                      Add 1 1/2 cups hot water & pressure cook for 2 whistles. Switch off the 
                      flame and let it cool down. 




                      Add the ghee and fluff it up with a fork. 




                 Transfer to a serving plate and arrange the fried fish on top. Garnish with 
                 coriander leaves and fried onion. Enjoy as it is or with some side dish. 












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