COLESLAW SANDWICH !!!!!!!

My todays recipe is from TARLA DALAL's blog. Its a kind of sandwich which is used to serve cold. Original recipe demands lettuce leaves & cheese slices but i didn't add as i am running out of stock. Still tasted great.

Ingredients

8 slices of white bread

50 gms mayonnaise

6 tbsp grated carrot

6 tbsp shredded cabbage

6 tbsp finely chopped lettuce ( i skipped this)

4 cheese slices (i skipped this)

1 lemon

salt and black pepper pow to taste

METHOD:-

1. Cut the edges of the breads.
2. Apply little mayonaisse on each slices. Keep aside.
3. In a mixing bowl, combine the carrots, cabbage and lettuce.
4. Add 2 tbsp of mayonnaise, lemon juice, pepper and salt, mix well.
5. Keep it aside for 5 min.
6. Put one cheese slice on a bread spread top (i didn't add) with mayonnaise mixture and put the second bread on top.
7. Repeat the same to make more sandwiches.
8. Serve cold.

HAPPY COOKING :))))))

WATERMELON JUICE WITH A TWIST !!!!!!

I adopted this recipe from the blog HEALTHY COOKING WITH MITHA & really liked it a lot. I made slight changes in recipe that i added little sugar too. Really this is a healthy version of watermelon juice. A must try recipe.

Ingredients:

Watermelon chunks (seeds removed) - 1/2 watermelon
1 tsp Pepper Powder
1 tsp Kala Namak/Black Salt
1 tbsp sugar

Method:-

1. Add the watermelon chunks to a blender.
2. Add pepper powder, sugar and black salt.
3. Add little water and blend for few seconds till the chunks are well blended.
4. Serve chilled.

HAPPY COOKING :))))))

PANEER AFGHANI !!!!!

I adopted this recipe from my FB friend Sandhya Venkatesh. This gravy goes well with chapathi/roti/naan.

INGREDIENTS:-

Paneer - 200 gm
onions - 3
tomatoes - 2
ginger-garlic paste - 1 tsp
oil - 2tbsp
butter - 1tsp
garam masala pow - 1 tsp
kitchen king masala pow - 1/2 tsp
red chilli pow - 1/2 tsp
turmeric pow - 1/4 tsp
salt to taste
fresh cream - 2 tbsp  
sugar - a pinch
corriander leaves, finely chopped for garnishing (opional)

METHOD:-

1. Chop  onions and  tomatoes.

2. Saute onions+tomatoes+ginger-garlic paste in 2 tbs oil for 3 mins. Let it cool then blend it.

3. Add  butter in a pan, put this gravy,  and then add garam masala powder+kitchen king masala pow+turmeric pow+chilli powder+fresh cream+ pinch of sugar and mix well.

4. Now add shallow fried paneer  & bring it to boil .

5. Garnish with coriander leaves.

HAPPY COOKING :))))))

CLUB SANDWICH !!!!!!!!!

INGREDIENTS:-

6 slices of bread, toasted
2 tbsp coriander chutney
2 tsp Amul cheese spread (optional)

For the 1st filling

8 slices of unpeeled cucumber
8 slices of tomatoes

For the 2nd filling

3 tbsp chopped capsicum
1/4 cup chopped carrots
1/2 tsp chilly sauce
1/2 tsp soya sauce
salt to taste
1 tsp oil

Method

For the 2nd filling:-

1. Mix together all the ingredients in a bowl except oil .
2. Heat a non-stick pan and  add oil.
3. Add all the ingredients in the bowl & fry till capsicum changes its colour & Keep aside.

How to proceed

1. Apply little chutney on all the toasted bread slices and keep aside.
2. Place a toasted bread slice on a flat dry surface, put the mixer on it. Cover with another toasted bread slice with the chutney side facing up.(apply amul cheese spread on the other side of this bread for better taste).
3. Place a lettuce leaf(optional), 4 slices cucumber and 4 slices of tomatoes on it and cover with the third toasted bread slice.
4. Repeat with the remaining ingredients to make 1 more sandwich.
5. Cut each sandwich into 2 equal portions and serve immediately.

HAPPY COOKING:)))))

SPINACH-CORN PASTA !!!!!!!

My today's recipe is from NAN'S YUM YUMS. Original recipe demands mushroom but i replaced sweet corn with mushroom here.

Ingredients

Pasta - 2 cups (You can use any kind of Pasta. I used Bowtie pasta)

Spinach Puree - 2 cups (I blanched two bunches of spinach and blended it with little water to get a puree of thick consistency)

sweet corn - 1 cup

Onion - 1 medium

Garlic - 5-6 pods

Butter - 2-3 1-inch sized cubes

Italian Seasoning - 2-3 tsp

Red Chilli Flakes - 2 tsp

Olive Oil - 1/2 tbsp

Cheese - 1 cube(i used 2 tbsp Amul cheese spread here)

METHOD:-

• Cook the pasta as per instructions in the packet. Strain and keep aside.
• In a m/w safe bowl add sweet corn & 1 cube butter & m/w it for 3 mins.
• Slice the onions and crush the garlic pods. If you have a garlic crusher, use that, else just finely mince it using the knife. 
• In a pan, heat olive oil and toss in the garlic and onions. Saute till they turn light brown. 
• Pour in the spinach puree and sweet corn & amul cheese spread & mix well.
• Add salt, Italian seasoning and red chilli flakes. Keep the pan covered and allow the mixture to cook for about 1 minute.
• Now, add the cooked pasta. Gently combine all the ingredients and allow to cook for a minute or two more on low flame.
• Serve hot.

HAPPY COOKING :)))))))

NAAN !!!!

I adopted this recipe from the blog VEG RECIPES OF INDIA. 

Ingredients

dry ingredients to be sieved:

• 3 cups flour (2 cups whole wheat flour + 1 cup maida/all purpose flour or half-half of both or just all purpose flour) (i used only all purpose flour)
• 1.5 tsp baking powder
• a pinch or ¼ tsp baking soda
• salt as required
• 
  

wet ingredients to be mixed:

• 3 tbsp yogurt (dairy or vegan) 
• 2 tbsp milk (dairy or vegan)
• ¾ or ⅔ cup water or as required
• 2 tsp sugar or organic unrefined cane sugar
• 
  

additional ingredients:

• 3 tbsp oil for kneading in the dough
• 1 tbsp mix of onion seeds (kalonji) and melon seeds (magaz) or sesame seeds ( i used only sesame seeds here)
• oil, ghee or butter as required for applying on the naan (optional)

Instructions

1. mix water, milk and yogurt.
2. stir in the sugar in the above mixture.
3. sieve the flours, baking powder, baking soda and salt.
4. mix the flour with the wet ingredients that we made first.
5. knead to make a smooth dough.
6. if the dough looks dry then add some water and knead again.
7. the dough should be smooth and soft.
8. cover with a wet cloth and keep aside for 10 minutes.
9. after 10 minutes, add oil and knead the dough again.
10. cover with the same wet cloth and keep aside for 2 hours, till the dough leavens and rises.
11. make medium sized balls of the dough.
12. roll in a small circle and sprinkle some onion seeds on the dough.
13. roll into a four or five inches round circle.
14. if you want you can stretch the dough to one side to give a tear shape to the naan.
15. on a hot tava or griddle, place the naan
16. partly cook both the sides of the naan on the tava
17. then place the naan with the help of tongs on fire
18. and cook both the sides till they get browned and slightly charred.
19. when done then remove the naan and apply some butter, ghee or oil on the naan. you can have them plain also.
20. alternatively, you can also cook the naan in a tandoor or bake them.
21. place the naan for baking on a greased hot tray or stone and bake in a preheated oven at your ovens highest temperature.
22. serve the naan hot or warm with any paneer or vegetable curry or even with dal.

HAPPY COOKING :))))))

MUD POOL CAKE / CHOCOLATE PUDDING CAKE !!!!!

My today's recipe is from the blog BAKING BITES. Original name is "Chocolate pudding cake" but my son renamed it as "Mud pool cake" :D This cake is eggless & tastes just like molten lava cake. In original recipe, cake was baked in convention mode but i baked it in m/w mode for 11 mins & result was pretty good. & i used Funfood's Chocolate Fudge Spread instead of chocolate chips. This is a must try recipe.

INGREDIENTS:-

3/4 cup all purpose flour

2/3 cup sugar

1/2 cup cocoa powder, divided

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup milk 

3 tbsp vegetable oil (i used sunflower)

2/3 cup brown sugar

1/4 cup chocolate chips (miniature, if you have them)(i used chocolate fudge spread instead of choco chips here)

1 tsp vanilla extract

1 1/4 cups hot water

METHOD:-

Preheat oven to 350F.

Combine flour, sugar, 1/4 cup cocoa, baking powder and salt in an 8 inch square baking pan and stir with a fork to combine. Mix in milk and oil until batter is uniform.

Sprinkle brown sugar, 1/4 cup cocoa and chocolate chips/chocolate fudge spread evenly over batter. Add vanilla to the hot water and pour over everything. Do not mix.

Place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry.(here i baked in m/w mode for 11 mins). The pudding will be bubbling around the edges. Allow to cool for a few minutes before serving.

Leftovers, if you have them, may be stored for one day at room temperature. Reheat before serving.

HAPPY COOKING :))))))

MUSHROOM METHI MALAI !!!!!

My today's recipe is from my favourite blog GEETHS DAWATH. Mushroom methi malai is an excellent side dish for rotis/naan/chapathis. A must try dish.

INGREDIENTS:-

Mushroom:200 gms
Fenugreek leaves-1 cup
Onions-2
Garlic-4-5 cloves
Ginger-1/2 "
Green chilly-1
Cashewnut powder-2 tbsp
Coriander powder-1/2 tsp
Cumin powder-1/2 tsp
Garam masala powder-1/2 tsp
Fresh cream-1/4 cup
Milk-1/2 cup approx
Sat-to taste

METHOD:-

1. Grind ginger,garlic,onion and green chilly to a fine paste.
2. Slice the mushrooms and chop the methi leaves.
3. Fry oil in a pan and fry the above paste until the raw smell disappears.
4. Add coriander and cumin powder,garam masala powder and fry for a minute.
5. Add methi leaves and fry further for two more minutes.
6. Add mushroom,cashew powder and salt to taste.
7. Add milk,cover with a lid and cook and until it gets cooked.
8. Lastly add fresh cream and take a slight boil.
9. Serve it hot with thepla,roti or naan.

HAPPY COOKING :)))))))

MASALA BUTTER MILK/SPICY BUTTER MILK !!!!

Masala butter milk is a appetiser that we serve at the end of the heavy meal. Coz it helps in digestion. If you don't have butter milk at home then don' worry, bring 1 packet curds, add water to it , whisk it well & dilute it. 

INGREDIENTS:-

butter milk - 6 cups, diluted
coriander leaves - 1 small bunch
green chilly - 3
ginger - 1/2 inch
hing - a pinch
salt o taste

METHOD:-

1. Finely chop coriander leaves & add it to the butter milk & keep it aside ( use coriander leaves stem while grinding).
2. Coarsely grind coriander leaves stem+ginger+green chillies in a mixer. Strain it & add it to the butter milk & mix well.
3. Now dilute hing in little water & add it to the butter milk & also add salt to taste & mix well.

HAPPY COOKING :))))))))))))

BISIBELE BHAAT !!!!!

Bisi bele bhaat, a traditional spicy rice dish from Karnataka . Serve it piping hot topped with lots of ghee and accompanied by potato chips or boondi mixture. Usually everyone uses tamarind in this dish but my MIL uses tomatoes instead of tamarind & this gives bisibele bhaat a unique taste & colour. So, i am following her footsteps :) i used MTR bisibele bhaat masala powder here. You can prepare that powder at home also.

INGREDIENTS:-

white rice - 1/2 cup
toor dal - 1/2 cup
tomatoes - 4 medium
green peas - 1/2 cup
carrots, chopped - 3 medium
french beans , chopped- 100 gms
cashew nuts - 1/2 fistful
mustard seeds - 1 tsp
curry leaves - 4 strands
ghee/oil - 1 tbl sp
MTR bisibele bhaat pow - 2 tbsp(if you want strong flavour then add 1/2 tbsp more)
salt to taste
turmeric pow - 1/4 tsp

potato chips or boondi + ghee for serving

METHOD:-

1.Heat the ghee/oil in a pressure cooker, add mustard seeds. When it starts to splutters add curry leaves +cashew nuts & fry till cashew nuts are golden brown. 
2. Now add all the vegetables+rice+ toor dal + turmeric powder, mix gently and saute on a medium flame for 2 minutes.
3. Add the tomatoes+ salt+ MTR bisibele bhaat masala pow  and 4 cups of hot water, mix gently and pressure cook on a high flame for 4 whistles.
4. Lower the flame and pressure cook for another 2 whistles.
5. Allow the steam to escape  before opening the lid.
6. Mix it well.
7. Serve it hot with ghee and potato chips.

How to serve ?

Spread piping hot bisibele bhaat on a plate. Spread ghee upon it. Top it with potato chips & serve immediately.

HAPPY COOKING :)))))))

and here's an tip :- To enhance the taste of bath add onion & capsicum to it.