Gulkand Oats Kheer (Rose Flavoured Oats Pudding)

          Make this simple Oats Kheer (Pudding / Payasam) and add some gulkand for a lingering rose flavor. There is no cooking involved and it can be served as an after-meal dessert or can be had for a healthy breakfast. It tastes simply delicious when had as it is too. You can have them guilt free as it is not laden with ghee. The addition of rose water and cardamom powder gives it a mild flavor. So go ahead and indulge in this easy to make chilled delicacy.

• 1/2 cup oats, dry roasted
• 1 cup milk
• 1 tbsp. Gulkand
• 1 tbsp. honey
• pinch of cardamom powder
• 2 tbsp. fresh grated coconut
• 1 tsp. rose water
• few dry rose petals to garnish

          In a bowl, mix together all the above mentioned ingredients (except rose petals) and refrigerate it overnight. 

          Garnish with rose petals and serve as an after-meal dessert or for a healthy breakfast.

Methi Paneer

          I would like to share a simple recipe of Methi Paneer (Cottage Cheese & Fenugreek Leaves Curry). Very yummy and healthy, they can be served as a perfect side dish to plain rice, jeera rice, roti or any flat Indian bread. 

          It has a slight gravy like consistency but it can be adjusted according to your preference. Do give it a try by checking out the step by step pictorial recipe to prepare it. Bon Appetit !!!!

• 1 cup paneer cubes (cottage cheese)
• 1 bunch methi (fenugreek) leaves, chopped
• 2 tbsp. oil
• 2 bay leaves
• 1 tsp. cumin seeds
• 2-3 green cardamoms
• 4-5 cloves
• 1" cinnamon stick
• 1 onion, chopped
• 1 tsp. ginger-garlic paste
• 1 tsp. tomato paste
• 1 tsp. cumin powder
• 1 tbsp. coriander powder
• 1 tsp. garam masala powder
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• salt to taste
• 1 cup milk
• 1 green chili, slit

          Sprinkle some salt over the chopped fenugreek leaves and leave aside for 10-15 minute. Rinse well under running water and drain. This will help in removing the bitterness.

          Heat 1 tsp. oil and saute the drained fenugreek leaves till dry. Keep aside. Heat remaining oil and temper with bay leaves, cinnamon, cardamoms, cloves and cumin seeds. Saute for a few seconds. 

          Add the onion and fry till light brown. Now add the ginger-garlic paste, tomato paste and all the dry spices mixed with some water. Fry till the oil separates. 

          Add the sauteed fenugreek leaves, paneer cubes, green chili and milk. Mix well, cover and simmer on a medium flame for 2-3 minutes. 

          Switch off the flame and transfer to a serving dish. Serve as a side dish with plain steamed rice, pulao, plain biryani, jeera rice, roti, paratha, kulcha, naan or just plain chapatti for a sumptuous meal. 

                       Heat 1 tsp. oil & saute drained fenugreek leaves till dry. Keep aside. 

                 Heat remaining oil & temper with bay leaves, cinnamon, cardamoms, cloves 
                 and cumin seeds. Saute for a few seconds. 

                                Add onion & fry till light brown. 

               Add ginger-garlic paste, tomato paste & all dry spices mixed with some water. 
               Fry till oil separates. 

                           Add sauteed fenugreek leaves, paneer cubes, green chili & milk. 

                                Mix well, 

                               Cover & simmer on a medium flame for 2-3 minutes. 

                  Serve with hot steamed rice, pulao, plain biryani, jeera rice, roti, paratha,
                  kulcha, naan or just plain chapatti for a sumptuous meal. 

Methi Na Gota (Fenugreek Leaves Pakoras / Fritters - Gujarati Snack)

          This is a very popular Gujarati snack where fenugreek leaves are mixed with gram flour and other seasonings to be deep fried. A great tea-time snack, this delicacy can be found in all eateries. They are crisp on the outside and soft and spongy from inside. 

          So next time if you are thinking of making any snack, do try this yummy pakoras / fritters. They can also be relished as appetizers with green chutney. (I had mine with some homemade hummus for a change). So check out a simple step by step pictorial recipe to prepare these small bites.

          Recently I had the opportunity of relishing these awesome pakoras in a large snack joint on my way from Baroda to Surat. They were so delicious - light and spongy. We had them with our evening cup of tea, but I would enjoy them more with some chatpata mint chutney. They are so easy and simple to prepare. So go ahead and give it a try.....

• 1 cup besan (gram flour)
• 1 cup methi / fenugreek leaves, chopped
• 1/2 cup coriander leaves, chopped (opt)
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili flakes
• 1-2 green chilies, chopped
• 1 tsp. ginger, grated
• pinch of asafoetida
• 1 tsp. carom seeds (ajwain)
• pinch of baking soda
• oil to deep fry

          In a bowl, combine together all the above mentioned ingredients (except methi leaves, coriander leaves and oil).

          Add required quantity of water and make a thick batter. Now add the chopped methi and coriander leaves. Mix everything well.

          Heat oil in a pan and drop spoonfuls of the batter and fry on a medium flame till light golden in colour. 

          Drain on a kitchen towel and garnish with chopped coriander leaves and fried fresh chilies. Serve them hot as a tea-time snack or with tomato ketchup / chutney as appetizers.

                             Mix all ingredients (except methi leaves, coriander leaves & oil).

                                 Add required quantity of water & make a thick batter. 

                                  Now add chopped methi & coriander leaves. 

                                  Mix everything well.

                     Heat oil & drop spoonfuls of the batter & fry on a med. flame till light
                     golden in colour. 

                                  Drain on a kitchen towel.

                          Garnish with coriander leaves & fried fresh chilies. Serve as a tea-time

                          snack or with tomato ketchup / green chutney as appetizers.

Tom Yum Vegetable Soup

          This is a simple and a healthy vegetable clear soup - Thai style. It is a soul satisfying soup with some kaffir lime leaves thrown in for some lemony flavour. You can go ahead and add many more veggies, pasta, boiled grains or noodles too for some variety. 

          Few pieces of boiled and shredded chicken or prawns can also be added for a non-veg. version. It is a complete and a wholesome light meal in itself. So check out the step by step pictorial recipe to prepare it.

• 1/2 cup beans, sliced
• 1/2 cup carrots, sliced
• 1/2 cup mushrooms, sliced
• 1/2 cup peas
• 1 spring onion, sliced
• 1/2 cup baby corn, sliced
• 1" ginger, sliced
• 5-6 kaffir lime leaves
• 1 vegetable stock cube
• 1-2 green chili
• salt to taste
• 1 tbsp. coriander leaves, chopped

          Pressure cook all the above mentioned ingredients (except coriander leaves), along with a litre of water for one whistle. When done, discard the lime leaves.

          Garnish with coriander leaves and serve in individual bowls for a healthy light meal along with some grilled delicacies.

                                Slice all the veggies.

                       Pressure cook all ingredients (except coriander leaves), along with a 
                       litre of water for one whistle. 

                                 Discard kaffir lime leaves.

                  Garnish with coriander leaves & serve for a healthy light meal with some
                  grilled delicacies.

Chettinad Flavoured Grilled Chicken

          This is a very healthy variation to any fried chicken and can be served as appetizers or as a light meal with soup and salad. Serve them with green chutney, onion rings and a dash of lime if having as an appetizer. As I often make these grilled delicacies, I experiment with different spices. So today the marination is that of chettinad masala.

          So what are you waiting for?. Try out this yummy grilled recipe at home and I bet your family and friends will simply love this gourmet delight. So check out the step by step pictorial recipe  to prepare it.

• 1 small chicken, cut into desired size
• salt to taste
• 1/4 tsp. turmeric powder
• 2 tbsp. chettinad masala (check the recipe below)
• 1 tsp. red chili powder
• 1 tsp. ginger-garlic paste
• juice of 1/2 lime
• 1 tbsp. oil to marinate
• oil for basting

          Marinate the chicken pieces in all the above mentioned ingredients for 2-3 hours. Then place them on a baking tray, lined with aluminum foil.

          Place the try on the top level of a microwave oven and grill for 35 minutes by flipping it over halfway through and basting with oil or remaining marinade.

          Serve as an appetizer with onion rings, green chilies, a drizzle of some lime or green chutney. It can also be had as a light meal with soup and salad as accompaniments.







Chettinad Spice-

• 2-3 tbsp. coriander seeds
• 8-10 dry red chilies
• 2-3 green cardamoms
• 1" cinnamon
• 5-6 cloves
• 1 tbsp. cumin seeds
• 2 tbsp. fresh grated coconut
• 1 javitri
• 1 tbsp. stone flower
• 2 marathi moggu
• 1 star anise
• 1/4 tsp. fenugreek seeds
• 1/2 tsp. pepper corns
• 1 tbsp. fennel seeds

         Dry roast the coconut first till light brown. Then add rest of the ingredients and sauté for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine powder and store in an airtight container.

                                Marinate chicken pieces with all ingredients for 2-3 hours. 

                               Then place them on a baking tray, lined with aluminum foil.

                    Grill for 35 min. by flipping it halfway & basting with oil or remaining
                    marinade.

                  Serve as an appetizer with onion rings, green chilies, a drizzle of some lime
                  or green chutney. It can also be had as a light meal with soup & salad as                                            accompaniments.

Palak Paneer (Spinach-Cottage Cheese) in Coconut Milk

          Palak Paneer in general is a very popular dish on an Indian platter. It is a wholesome and a nutritious preparation of cottage cheese and spinach. But today I gave a twist and added some coconut milk. It turned out really delicious. It can be relished with either plain steamed rice, pulao, plain biryani, naan, tandoori roti or chapatti. So go ahead and prepare this very delectable dish in a new avatar by following an easy step by step pictorial recipe.

• 1 cup paneer cubes
• 2 bunches palak (spinach), chopped
• 2 tbsp. oil
• 2 bay leaves
• 2-3 green cardamoms
• 4-5 cloves
• 1" cinnamon stick
• 1/2 mace
• 1 tsp. cumin seeds
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• 1-2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. roasted coriander powder
• 1 tsp. tomato paste
• 1/2 tsp. garam masala powder
• 1 cup coconut milk
• 1/2 cup water
• 1 sprig curry leaves

          Pan fry the chopped spinach till dry. Keep aside. Heat oil in the same pan and temper with cumin seeds, bay leaves, cinnamon, cardamoms, cloves and mace. Sauté for a few seconds.

          Add the onion, ginger, garlic and green chilies. Fry till light brown. Now add all the dry spices (except garam masala). Mix everything well.

          Add the tomato paste, spinach, coconut milk, curry leaves, paneer cubes, garam masala powder and 1/2 cup water. Give it a stir and cover.

          Simmer for 2-3 minutes. Switch off the flame and transfer to a serving dish. Serve as a side dish with either plain steamed rice, pulao, plain biryani, naan, tandoori roti or chapatti.

                               Pan fry chopped spinach till dry. Keep aside. 

                  Heat oil in same pan & temper with cumin seeds, bay leaves, cinnamon,                                              cardamoms, cloves & mace. Sauté for a few seconds.

                                  Add onion, ginger, garlic & green chilies. Fry till light brown. 

                                  Add all dry spices (except garam masala). Mix well.

                                  Add tomato paste followed by......

                                  spinach, 

                                 coconut milk, 1/2 cup water, garam masala powder, 

                                 paneer cubes & curry leaves. Give it a stir & cover.

                                 Simmer for 2-3 minutes.

                         Serve with rice, pulao, plain biryani, naan, tandoori roti or chapatti.