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Friday, 20 July 2018

Pomfret in Coconut Milk

          A light fish gravy in my style with my favourite fish - pomfret that goes absolutely well with plain steamed rice. This yummy, easy and simple recipe is cooked in coconut milk for a creamy consistency. So do give it a try and I bet you will love it. Serve, garnished with coriander leaves. 

  • 2 pomfret, each cut into 2-3 pieces
  • 1 tsp. lime juice
  • 1 onion
  • 1" ginger
  • 2-3 garlic cloves
  • 2 green chilies
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 sprig curry leaves
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 cup thick coconut milk
  • 1/2 cup water
  • 1 tsp. coriander leaves, chopped

          Grind the onion, ginger, garlic and green chilies into a paste. Keep aside. Marinate the fish pieces with lime juice and a pinch of salt for 10 minutes.

          Heat oil in a pan and temper with mustard seeds and curry leaves. After it stops spluttering, add the ground paste, turmeric powder and coriander powder.

          Saute till the oil separates. Then add the coconut milk, water and salt. Bring it to a boil and drop in the fish pieces.

          Cover and simmer on a low flame for 5-6 minutes. When done, switch off the flame and serve, garnished with coriander leaves.

Thursday, 19 July 2018

Chili Garlic Prawns

          If you are looking for a super quick side dish that is very easy to prepare and yummy at the same time, then you need to try my version of this Chili Garlic Prawns. Prepared with minimum of spices and sauteed in butter, this stir fry dish goes very well with any fried rice or noodles. The use of pepper powder can be adjusted according to individual preference. So go ahead and try this yummy buttery and garlicky prawns and relish with your loved ones. 

  • 300 gms. prawns, deveined & cleaned
  • 1 tbsp. garlic cloves, finely chopped
  • 2-3 green chilies, chopped
  • salt to taste
  • 1 tsp. pepper powder
  • 2 tbsp. butter
  • 1-2 tsp. coriander leaves, chopped

          Heat butter in  a pan. Saute the garlic and green chilies till it changes colour. Add the prawns, salt and pepper powder.

          Mix well and saute for a minute. Add 2-3 tbsp. water and cook, covered till it is soft. When done, switch off the flame and serve, garnished with chopped coriander leaves.


Wednesday, 4 July 2018

Chickpeas & Millets Tikki

         These yummy and healthy tikkis made of black chickpeas and mixed millets are worth a try any day, especially during monsoon. They are just perfect as a tea-time snack or as appetizers to be enjoyed with any green / tamarind chutney or tomato sauce. 

          They can also be served inside burgers along with onion, lettuce, cucumber, tomato and cheese for a wholesome meal or brunch anytime of the day. Besides, they can also be made into a roll / frankie or packed for a lunch box meal. 

  • 1/2 cup boiled black chickpeas (makes 8-10)
  • 1/4 cup mixed millets, dry roasted & powdered
  • 1 tsp. cornflour
  • 2 tbsp. fried onion
  • 1-2 green chilies, finely chopped
  • 1/2" ginger, finely chopped
  • salt to taste
  • 1/2 tsp. garam masala powder
  • 2 tbsp. mint leaves, chopped
  • 2 tbsp. coriander leaves, chopped
  • 1 tsp. oil
  • 1 tsp. lime juice
  • oil to shallow fry

          In a bowl, combine all the ingredients (except oil) and shape into tikkis. Refrigerate for 30 minutes.

          Heat 1 tbsp. oil in a pan and shallow fry the tikkis in batches, on both sides till light golden in colour. 

           Drain on a kitchen towel and serve with tomato sauce, green chutney or tamarind chutney.

Tuesday, 3 July 2018

Buttermilk & Beetroot Pancakes

          A weekend treat for the kids, these light and healthy pancakes made of whole wheat flour and buttermilk will be loved by them and will be devoured in no time. Adding some beetroot powder / puree is purely optional and can be skipped. Serve these pancakes, drizzled with some rabdi / syrup or stuffed with your favourite fruits. Any leftover pancakes can be  reheated for breakfast during the week.

  • 1 cup whole wheat flour (makes 12 pancakes)
  • 2-3 tbsp. sugar, powdered
  • pinch of salt
  • 1 tsp. beetroot powder / puree
  • 1/4 tsp. cardamom powder
  • 1 tsp. kewra water
  • 1 egg
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • buttermilk as required
  • oil to shallow fry
  • sliced banana, chopped pistachio, tutti frutti or rabri / syrup to garnish

           In a bowl, combine all the ingredients(except the garnishings) and whisk into a smooth batter of pouring consistency. Keep it aside for 10 minutes.

           Heat 1 tsp. oil in a pan and pour a ladleful of the batter. Spread it around and cook till one side is done. Flip it over and cook the other side too. Transfer to a serving plate.

          Make similar pancakes with the remaining batter and serve, garnished with banana, chopped pistachios and tutti frutti. It can also be served, drizzled with some rabdi / syrup or stuffed with your favourite fruits.

Monday, 2 July 2018

Amritsari Chole

          This is a traditional Punjabi style chole that is so yummy with full of flavours. Tea bags are used in this recipe to get a rich dark coloured gravy. It is a great comfort food that is just perfect for a lazy weekend breakfast. 

          Paired with some green chilies and a dash of lime, this wholesome side dish can be enjoyed with any type of India bread like naan, kulcha, tandoori roti, poori, paratha, bhatura or just plain chapati. So get going and dish out this amazing restaurant style Amritsari chole curry for your loved ones.

  • 1 cup white chickpeas (kabuli chana)
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 4-5 cloves
  • 1/2 tsp. peppercorns
  • 1-2 bay leaves
  • 1/2 tsp. carom seeds (ajwain)
  • 1-2 tea bags
  • 1 onion, sliced
  • 3-4 garlic, sliced
  • 1/2 tsp. baking soda
  • salt to taste
  • 2 tbsp. ghee
  • 1 tbsp. oil
  • 1 tbsp. chana masala
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. garam masala powder
  • 1/2 tsp amchur powder
  • 1/2 cup tomato puree
  • 1 tbsp. tomato paste
  • 1 tsp. kasuri methi, crushed
  • 1/2 tsp. ginger julienne
  • 2 green chilies, slit
  • coriander leaves, extra ginger julienne and slit green chilies to garnish

          In a muslin cloth, tie cinnamon, cardamoms, cloves, pepper and bay leaves into a potli. 

          Pressure cook the soaked chana in 2 cups water, onion, garlic, carom seeds, tea bags, baking soda, salt and the spice potli for 4-5 whistles. 

           Open the lid when it cools down. Discard the spice potli and the tea bags. 

           Heat ghee and oil in a pan. Add all the dry spices and saute for a few seconds. Then add the tomato puree and tomato paste. Saute till the oil separates.

           Add the boiled chickpeas, ginger julienne, slit green chilies and kasuri methi. Mix everything well and simmer till it turns slightly thick. Switch off the flame.

          Garnish with coriander leaves, ginger julienne and green chilies. Serve as a side dish with naan, kulcha, tandoori roti, poori, bhatura, paratha or just plain chapati. 

Saturday, 30 June 2018

Chicken Stir Fry - South Indian Flavour

          This is an easy and a healthy stir fry side dish made of chicken and few mixed veggies. I added some sambar powder for a South Indian flavour. It goes very well with either rice or chapatis. You can add any other veggies of your choice and a different spice flavour according to your preference. It can also be served with noodles or pasta. So make this colourful stir fry and enjoy a simple meal with your loved ones. 

  • 1 cup boneless chicken cubes
  • 1 capsicum, cubed
  • 1 small carrot, sliced
  • 1 cup cabbage, cubed
  • 1 onion, cubed
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. roasted coriander powder
  • 1-2 tsp. sambar powder
  • 2-3 tbsp. oil
  • 1/2 tsp. mustard seeds
  • 1 sprig curry leaves
  • 1/4 tsp. asafoetida
  • 1 tsp. urad dal (split black gram)
  • 1 tsp. garlic, chopped
  • 1 tbsp. spring onion, chopped
  • 1 tsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and saute the chicken till it is lightly browned. Keep aside. Add remaining oil and temper with mustard seeds. Allow it to splutter.

          Add the curry leaves, urad dal amd asafoetida. Saute for a few seconds and then add the garlic. Stir fry for a few seconds more.

          Add all the veggies and continue to stir fry for a minute. Add the sauteed chicken and all the dry spices. Mix well, cover and cook for 2-3 minutes or till the chicken is cooked. 

          Switch off the flame and transfer to a serving plate. Garnish with chopped spring onion and coriander leaves. Serve as a side dish with either rice or chapatis. 

Friday, 29 June 2018

Cranberry Shrikhand

          Make your everyday dessert a bit healthy and appetizing by adding any fruit of your choice. So try my version of a yummy Cranberry Shrikhand, which is very easy and simple to prepare. They can be made in a jiffy and is best served chilled, garnished with chopped nuts. This sort of fruit based dessert is ideal for any party by trying out with various fruits of your choice each time. 

  • Hung yoghurt made from 400 gms. yoghurt
  • 1/2 cup cranberry puree
  • 1/4 tsp. cardamom powder
  • 1 tsp. rose water
  • 1 tsp. chopped pistachio to garnish
  • 1/2 tsp. melon seeds to garnish

          Mix together all the ingredients (except the garnishings). Pass through a sieve for a smooth texture. Refrigerate for some time. 

          Spoon into individual bowls. Garnish with chopped pistachio and melon seeds. Relish as an after meal dessert or anytime you desire.

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