MIXED VEG CHILLI CURRY !!!!!!

I adapted this recipe again from SEEMA'S DINE DEVINE. You can use any veggies here, I used mushrooms, baby corn and capsicum. If u wish you can add paneer, carrot, potato etc. Goes well with roti/naan/chapathi.

INGREDIENTS:-

mushrooms, cut into 1/2 - 3/4 cup
baby corn - 1/2 cup
capsicum cubes - 1/2 cup
besan - 2tsp
curds - 1 tbl sp
ginger-garlic paste - 1tsp + 2 tsp (or 1 tsp each chopped ginger and garlic)
chilly sauce - 1tsp ( i used green chilly sauce here)
soy sauce - 1 tsp
salt to taste
onions, chopped - 2 big
oil/butter - 1 tbl sp
garam masala pow - 1 tsp
Maggie 123 noodles masala pow - 1 tsp
red chilly pow - 1/2 tsp
green chillies - 2-3
chopped coriander leaves for garnishing

METHOD :-

1. Marinate veggies like babycorn+mushrooms+capsicum with curds+besan flour+ginger-garlic paste(1 tsp)+chilly sauce+soya sauce+salt and keep it aside.
2. In a pan, put oil/butter, saute onion cubes, add marinated veggies and fry for a while. 
3. Add garam masala pow+maggie 123 noodles masala pow+slit green chillies+chilly pow+1 tsp each chopped ginger and garlic(here i used 2 tsp ginger-garlic paste) and fry for 2 mins.
4.  Add little water, salt to taste(check before adding salt) and cover and cook till done.
5. Garnish with coriander leaves.
6. Serve hot.

HAPPY COOKING :))))))

GOBHI MUTTER ADRAKI !!!!!

INGREDIENTS:-

gobhi (cauliflower) - 250 gm
mutter (fresh/frozen green peas) - 100 gm
oil - 1 tbl sp
cumin seeds - 1 tsp
onion, finely chopped - 1
ginger paste - 2 tsp
turmeric pow - 1/2 tsp
green chillies, slit lengthwise - 3-4
salt - 1/2 tsp
water - 2-3 tbl sp
chopped coriander leaves for garnishing

METHOD:-

1. Wash & clean gobhi. Boil 2 cups of water with 1/2 tsp salt and keep gobhi florets for 10 mins. Drain out water completely.
2. Heat oil in a kadai. Add jeera and fry for 2-3 mns.
3. Add finely sliced onion & fry till golden brown.
4. Add slit green chillies+ginger paste+turmeric pow. Stir well for 3-4 mins.
5. Add gobhi florets+mutter+2-3 tbl sp water (just sprinkle water, avoid adding more water) and salt to taste.
6. Mix all the ingredients well and cover with a tight lid and cook on low to medium flame for 15 mins or until done/water drains up and mutter and gobhi softens.
7. Garnish it with chopped coriander leaves. 

HAPPY COOKING :)))))

CHOCOLATE-BADAM KHEER !!!!!

Actual recipe is of CHOCOLATE-WALNUT KHEER. But i used badams(almonds) instead of walnut here. And it tasted too good especially after chilling. I am damn sure chocolate lovers gonna love this kheer.

 INGREDIENTS;-

dark chocolate - 1/2 cup+lil more for garnishing(optional)
almonds, roasted, crushed - 1/2 cup +few more almond flakes for garnishing
rice - 2 tbl sp
milk - 4 cups
mava(khoya) - grated ( i skipped this)
sugar - 1/3 cup

METHOD;-

1. Take rice & milk in a deep pan & cook stirring continuously so that the rice does not stick to the bottom.
2. cook till the rice is soft and milk is reduced.
3. Add mava and mix. ( i skipped this step)
4. Add sugar and stir till it dissolves.
5. Add crushed almonds ( i fried almonds in lil ghee and crushed it in mixer ) & stir.
6. Transfer into a bowl & add chocolate and mix.
7. Cool, chill and pour into individual bowls.
8. decorate it with dark chocolate chip & almond flakes.
9. Serve chilled.

HAPPY COOKING :))))))

ALOO CHAT (DELHI STYLE) !!!!!

Perfect snack for rainy season. And yummy dish for chatpata snack lovers.

INGREDIENTS:-

potatoes, cubed 1/2 inch - 3 big
lemon juice - 3 tsp
salt to taste
ginger, cut into thin stripes - 1 inch
oil to deep fry
onion, chopped - 1 large
chat masala - 1/2 tsp
red chilly pow - 1/2 tsp
cumin pow - 1/4 tsp
green chillies chopped - 2 ( i skipped this)
fresh coriander leaves chopped 

METHOD:-

1. Add 1 tsp lemon juice and a pinch salt to ginger stripes and keep in fridge till use.
2. Heat oil in kadai, add potato pieces and deep fry till crisp and golden.
3. Transfer potatoes into a big bowl, Add onions+chat masala+salt+red chilly pow+green chilly+cumin pow+coriander leaves+remaining lemon juice and mix well.
4. To serve, transfer the mixture in a serving bowl. Garnish with ginger stripes and serve immediately.

HAPPY COOKING :))))))

PANEER CHILLY !!!!!

I adapted this recipe again from SEEMA'S DINE DEVINE. Simple yet tasty and quick to make paneer recipe. My son loves capsicum very much , so i added 1/2 cup capsi cubes in this dish instead of 1/4 cup. And he liked this dish very much.

INGREDIENTS:-

paneer cubes - 1 cup
turmeric pow - 1/4 tsp
red chilly pow - 2-3 tsp
ginger-garlic paste -1 & 1/2 tsp
vinegar - 1 tsp
soya sauce - 1 tsp
curry leaves, chopped - few
onion - 1/2 cup
capsicum - 1/2 cup
lemon juice - 1/2 tsp
salt to taste
oil - 1 tbl sp
chopped coriander leaves for garnishing

METHOD;-

1. Marinate paneer cubes with salt+turmeric pow+chilly pow+ginger-garlic paste+vinegar+soya sauce+chopped curry leaves. Keep it for 10 mins.
2. In a pan put oil, saute onion cubes+capsicum cubes+marinated paneer and fry for 2 mins.
3. Cover the lid and cook for 2 mins. 
4. Now remove the lid and add finely chopped garlic-ginger 1tsp(i used ginger-garlic paste here). Stir fry, 
5. Add hint of lemon juice and garnish with coriander leaves.
6. serve hot.

HAPPY COOKING :)))))))

TIRAMISU - DESI STYLE !!!!

This is my 2nd try of making TIRAMISU (will post 1st try in my blog in near future). I adapted this recipe from GEETHS DAWATH. But i made slight changes into the recipe. I used Britannia rusk instead of sponge cake. And i used blue bird whipped cream instead of fresh cream & sugar. And i didn't use grape juice here. I will mention all these changes in my recipe. And believe me frenzz, this is damn easy to make and i made it even more easier :D and the taste was too good.

INGREDIENTS :-

Ingredients for the custard:-
Milk - 200 ml
Custard pow - 3 tsp approx
sugar - to taste

Ingredients for the fresh cream mixture:-
Fresh cream - 200 ml
sugar - 1/4 cup

(here i used BLUE BIRD whipped cream)

Ingredients for the curd mixture:-

curds - 1/2 litre

sugar - to taste

coffee decoction

hot water - 2 tsp

coffee pow - 1 tsp

grape juice - 1/4 cup(use real or any brand)

(here, i used 1/2 cup hot water+ 2 tbl sp instant coffee pow and i skipped grape juice)

METHOD:-

Method for the custard:-

1. Boil milk in a thick bottomed pan add sugar and stir it.

2. Add diluted custard pow and keep stirring until it thickens.

3. Keep it aside.

Method for curd mixture:-

1. Transfer the curds in a muslin cloth and hang it for an hour or two.

2. Transfer it in a bowl add sugar and cream it together.

Method for the fresh cream mixture:-

1. Refrigerate the whipping blades in the freezer for 10-15 mins before hand.

2. Refrigerate the fresh cream previous night, next day transfer it in a bowl add sugar and whip it until it thickens.

3. Keep it aside and refrigerate it until use.

(actually i skipped this method and i used Blue Bird whipped cream as i mentioned earlier)

Method for the coffee decoction:

Mix all the ingredients together and keep it ready.

How to assemble:-

1. Mix together fresh cream mixture, custard mixture and hung curd mixture together.

2. Take a round/square dish tray. First place a piece of clean wrap at the bottom of the dish. Then make a layer of cream mixture at the bottom first.

3. Soak the rusks in coffee decoction and arrange it on the cream mixture.

4. Repeat the procedure and the final top should be soaked rusks (this is going to be the base of this cake).  

5. Refrigerate it for 2-3 hrs.

6. After 3 hrs, take out the cake and reverse it on a plate.

Take a strainer and sprinkle cocoa pow all over the TIRAMISU.

Now slice it and gobble it as much as you want.

HAPPY COOKING :))))))

EGG DUM BIRYANI !!!!!

I adapted this recipe from KUDPIRAJ'S GARAM TAWA. And i just loved this recipe. But i slightly made changes in proportions according to my sons taste. And i made changes in cooking method too.

INGREDIENTS:-

eggs -6
onions - 4 sliced & browned with the oil
basmathi rice - 1 cup
water - 2 cups
kishmish - 2 tbl sp
cashew nuts - a handful
mint leaves - a handful chopped
coriander leaves - a handful chopped
curds - 4 tbl sp
green chillies - 2
ginger-garlic paste - 2 tsp
red chilly pow - 1 tsp
pepper pow - 1 tsp
green cardamom - 2
cloves - 2
cinnamon - 1/2 inch
star anise - 1
bay leaf - 1
mace(javethri) - a pinch
saffron - a pinch dissolved in milk (optional)
ghee - 2tsp
oil - 2tsp

METHOD:-

1. Boil the eggs for about 10 mins. Allow them to cool. Peel them, Cut them half or put gashes on them.
2. In cooker, put ghee and fry all the dry spices. Add washed basmathi rice + lil salt + 2 cups of water. Take 2 whistles. & transfer to a platter, spread it and allow it to cool.
3. Fry cashew nuts in ghee and keep it aside.
4. In a kadai, put oil and add ginger-garlic paste & 3/4th of browned onions & fry.
5. Add raisins, minced green chillies( i used slitted green chillies) and the greens and fry till a nice aroma emanates.
6. Add curds, red chilly pow, pepper pow and salt to taste. Fry well till the gravy becomes thick.
7. Simmer the heat.
8. Place eggs on gravy, top up with cooked rice, sprinkle the saffron in milk over it. Cover & cook on slow fire for 5 mins.
9. Open the cover, garnish with browned onions & fried cashew nuts. Mix the rice with gravy before serving.

HAPPY COOKING :))))))

JEERA ALOO !!!!!!

INGREDIENTS:-

Potatoes, 1 inch pieces, boiled - 4
oil - 4 tbl sp
cumin seeds - 1 tsp
salt to taste
red chilly pow - 1 tsp
coriander seeds crushed - 1 tbl sp ( i used coriander pow here)
Roasted cumin pow - 1 tsp
Dry mango pow(amchur) - 1/2 tsp
fresh coriander leaves - 2 tbl sp

METHOD:-

1. Heat oil in a pan. Add cumin seeds & saute till it changes colour.

2. Add salt & stir. Add red chilly pow, crushed coriander seeds, roasted cumin pow & dry mango pow.

3. Add potato cubes & stir carefully till the masala covers all the potato cubes well.

4. Add coriander leaves & stir.

5. Serve hot.

HAPPY COOKING :))))))

-

AVAREKAALU UPPITTU/LIMA BEANS UPMA !!!!

INGREDIENTS:-

bombay rava (sooji) - 1 cup
avare kaalu / lima beans - 2 cups
water - 2 cups
tomato - 1 small
onion - 1 small 
carrot - 1/2
curry leaves - 2-3
coriander leaves - 2-3
green chillies - 2 
ghee - 1tsp
grated coconut - 2-3 tsp
black gram seeds - 1/2 tsp
mustard seeds - 1/4 tsp
salt to taste
oil - 2-3 tsp

METHOD:-

1. Put avarekaalu+salt+water in a pressure cooker and cook (3-4 whistles).
2. Put bombay rava in thick bottomed vessel and fry it for around 4-5 mins in medium flame until it gives nice aroma.
3. Cut green chilly into 2 pieces. Chop onion, corr leaves, tomato into small pieces. Grate the carrot and keep aside.
4. Add mustard seeds, black gram seeds, bengal gram seeds and oil in a thick bottomed pan. Once it starts spluttering add curry leaves, gr chillies, onion and fry them for about 4-5 mins.  
5. Add chopped tomato and fry them for few mins until onion and tomato cooked.
6. Add 2 cups of water and salt and bring it to a boil.
7. Add grated carrot, cooked flat bean seeds and bring them to a boil.
8. Add fried semolina and stir upma. Cook the upma by covering the lid about 1-2 mins in medium flame.
9. Add grated coconut, ghee and mix well.
10. Add chopped corr leaves and mix well.
11. Keep the upma in low flame for about 2-3 mins and keep stirring the upma.

HAPPY COOKING :))))))

EGGLESS CHOCO-WALNUT CAKE !!!!

This is an egg less and microwave bake cake. I got this recipe from my dear FB friend Supriya Pai Modi.

INGREDIENTS:-

maida(all purpose flour) - 80gms
cocoa powder - 20gms
baking soda- 1/4 tsp
baking powder - 1 tsp
butter - 50gms
vanilla essence - 1 and 1/2 tsp
milk - 100ml
milkmaid - 130gms
walnut pieces - 1/4 cup
cashew nuts for garnishing

METHOD:-

1. Sieve maida+baking pow+baking soda+cocoa pow.
2. Beat butter and milkmaid.
3. Put the flour mixture+milk+essence and beat well.
4. Finally add walnuts and again beat well.
5. Pour this mixture in greased and dusted tin and bake it for 6 mins.
6. Decorate it with walnuts and cashew nuts.

HAPPY COOKING :)))))