Chatpata Mushroom Tikka

Mushrooms are a hot favorite for my hubby always , he always prefers to have mushroom soup but recently I wanted to surprise him with mushroom tikka. Mushrooms are highly nutritious too and make a excellent appetizer.

Ingredients

• 200 gms button mushroom
• 1 large capsicum ( bell pepper)
• 1 onion
• 1 tomato

To marinade

• 1 cup curd
• 1 tbsp cream
• 1 tbsp oil
• 1 tbsp corn flour
• 1/2 tsp amchur powder (dry mango)
• 1/2 tsp black salt
• 1/2 tsp red chilli powder
• 1 tbsp tandoori masala
• 1 tbsp ginger garlic paste
• salt to taste

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Cooking Procedure

Wash the mushroom in luke warm water nicely, pat it with dry cloth and cut them in big chunks in 2-4 pieces accordingly

Cut the bell pepper 1 inch size , onion and tomato in similar size

Mix all the ingredients to marinade in a bowl and mushroom nicely with other above vegetables. Let it sit for 20 min

Grease the grill rack or tawa with oil, prick through all the vegetables with mushroom with a wooden grill stick and place it on the grill rack. Spray some oil over the stick.If you are using a grill you can cover it.

Turn it every two minutes until it begins to have a light golden brown color on all sides.

Serve hot with a little tangy lemon juice.

I am sending this recipe to a wonderful event "Dish it out" by Vardhini and guest hosted by Kalyani

My 1st Blog Anniversary !!

I cannot believe how time has flown!!, I give all the credit to my hubby who inspired me to try out new recipes and introduced me to the world of blogging. I have made so many friends from around the world with one common goal, to make cooking joyful. I learnt so much from all of you and improved my cooking.

When I was in US I had so much time but now after coming back to India my liabilities have increased , the last three weeks I was away from home attending family functions and get togethers !!, but I am sure I will continue blogging.

I came back this weekend and my hubby reminded me it was my blog anniversary, on this special occasion my hubby requested for a indo chinese dinner as he loves noodles and I prepared this for him.

Ingredients for White Sauce

• 1 tbsp finely chopped garlic
• 1/2 tsp white pepper
• 1 tsp corn flour
• 1 cup homemade vegetable stock (6 cubes)
• 1 cup water
• 1 tbsp oil
• salt to taste

Ingredients for Curry

• 1/2 cup diced mushrooms
• 1/2 cup diced bell pepper
• 1/4 cup sliced carrot
• 1/4 cup sliced onions
• 1/4 cup sliced cucumber
• 1/2 cup baby corn
• 2 green chillies slit lengthwise
• 2 tbsp chopped spring onions
• 1 tbsp olive oil
• salt to taste

Sauce and Curry Preparation

Mix corn flour with vegetable stock n water n keep aside.

Heat oil in a pan, fry the garlic ,spring onion and fry for a min on medium flame.Then add salt,white pepper n cook for 1/2 min. Then add the above corn flour mixture n stir continuously till it boils. Let it simmer for 2 min till the sauce thickens. Remove the pan from the stove and keep aside.

Heat oil in another pan add all the veggies except cucumber and saute on high flame for 4 min, then add the cucumber switch off the flame and shift it to a serving plate. Pour the sauce over it

Serve with your choice of noodles or fried rice.

Noodle Preparation

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Ingredients

• 1 tsp soya sauce
• 2 tbsp tomato sauce
• 1 tbsp chilli sauce
• 1 tsp chilli vinegar
• 1 cup vegetable stock
• 2 cups chopped vegetables (carrot, cabbage, beans , bell pepper )
• 1/2 cup slices onions
• 3 green chilles slit
• 2 packet chinese noodles (I used golden dragon brand)
• 2 tbsp oil
• salt to taste

Heat 6 cups water and add salt and 1 tbsp oil once it starts boiling add the noodles and stir occasionally until it softens,immediately drain the water and rinse the noodles under cold water. Keep aside.

Take a wok add tbsp oil, once oil heat up add chopped garlic and onion, saute for 2 min, now add all the veggies and saute on high flame for 5 min. Add all the sauces and green chillies, salt, pepper and vegetable stock, once it boils add the noodles and stir nicely to blend with the sauce. Once its done switch off the flame and serve immediately.

Tangy Instant Tomato Pickle

The market is flooded with tomatoes and inflation is down for tomatoes. So my MIL decided to take advantage of this situation to prepare tomato pickle.

This tomato pickle is simmered in sesame oil,tamarind and some spices and flavored with mustard and fenugreek. It will make your taste buds tingle with joy as you will experience the sweet,sour,salty and spicy flavors in the pickle.

Ingredients

• 1.5 kg tomatoes
• 1/2 cup salt
• 1/2 cup red chilli powder
• big lemon size tamarind
• 1 tsp turmeric powder
• 2 tbsp + 1 tsp mustard seeds
• 1 tsp fenugreek seeds
• 1/2 cup til oil (sesame oil)
• 1/4 tsp hing

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Method

Dry roast 2 tbsp mustard seeds and 1 tsp fenugreek seeds, once a nice aroma comes switch the flame and let it cool and make a fine powder and keep aside.

Wash the tomatoes and pat dry, then cut them into little 1 inch chunks.

Take a big pan and heat the oil then add 1/2 tsp mustard seeds once it splutter add hing make the flame to medium, now add tomato chunks, turmeric powder, tamarind , salt and mix nicely

Let it cook and stir occasionally till all ingredients blend nicely and tomatoes become a soft lump and oil will saturate on the sides. It will take about 1/2 hour .

Note : This should all be done on medium flame and stired occasionally as much as possible otherwise it will get burnt

After switching off the flame , let it cool .Once it cools completely add the mustard fenugreek powder, chilli powder and mix nicely and shift it to a dry jar.

And you keep this for 20 days to 1 month and if you refridgerate it will last for 3 months.

Enjoy with your rice, rotis, dosa ....

Drumstick Leaf Paratha & Cucumber Peanut Dip

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I heard a lot of drumstick leaves and its nutritional value. Whenever I would go to vegetable market I would wonder how it taste.

Recently I spotted them and without a second thought I bought two bunches and wondered what to prepare.I googled and saw so many options to use this. I opted for parathas as they never fail.

The parathas had a unique flavor with a nice green leafy texture and compliments very well with cucumber peanut raitha. If you get these drumstick leaves anywhere in the market or in ur backyard try these paratha and you would definitely enjoy it as much I did

Ingredients

• 2 cups wheat flour
• 1/2 cup chopped onions
• 2 cups chopped drumstick leaves
• 1/4 cup chopped cilantro (coriander)
• 1/2 tsp amchur (dry mango powder)
• 4 green chillies
• 1/2 inch ginger
• 1/2 tsp cumin (jeera) powder
• 1 tsp oil
• oil to shallow fry the paratha
• salt to taste

Procedure

Make a paste of ginger and green chilli

In a big bowl add the chopped drumstick leaves, cilantro and the ginger chilli paste, amchur, cumin powder and salt and mix it nicely.

Now add the flour slowly and simultaneously mix it with your hands you will a crumbled dough. Now add little by little water and mix it softly till we get a soft firm dough

Then apply one tsp of oil to the ball of dough and let it sit for 1/2 hr.

Divide into large lemon size ball and with a sprinkle of flour , roll them with a rolling pin to approximately six-inch diameter.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Heat a frying pan(tawa), place paratha on it and cook on moderate heat for three minutes.

Turn it and pour half a tablespoon of oil, spread it on paratha and shallow fry over low heat.

Serve hot with cucumber peanut raita

Cucumber Peanut Dip

Cucumber and peanuts combined with plain yogurt with a little indian seasoning gives a excellent flavorful dip. This dip is one of my favorite as it got a soothing taste, it complements excellently with the soft parathas and it also tastes great with nachos or as a spread on your bread, burger etc.

• 1 cup grated cucumber
• 1 cup curd
• 1 tbsp roasted peanut powder
• 1/2 tsp mustard seeds
• 1/2 tsp grated ginger
• 2 chopped green chilli
• 1 spring of curry leaf
• pinch of hing
• salt to taste
  
  

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Method

Squeeze excess water from the grated cucumber.

Heat oil in a pan , add mustard seeds once it splutter add green chilli and grated ginger and fry for 30 sec. Then add curry leaves and fry for one more min. Switch of the flame and add the cucumber and mix nicely and keep aside.

Once it cools add curd to the above mixture and crunchy peanut powder, mix well and serve with your choice of roti.

Linked to - Bookmarked Recipe hosted by Aipi and Priya

Punjabi De Beer Chaas

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Its been ages I have blogged as I had some urgent commitments which is keeping me away from the computer. But believe me I am missing all your wonderful posts and will try to catch up soon.

Last week we were shopping around and we had a wonderfull punjabi beer !! at one of the dhabas in chennai. Mint chaas which is also popularly known as the beer of punjab which I noticed in a popular dhaba.

Curd is blended with spices which give it a very unique flavor and truly a perfect thirst quencher. I am sure you would love it too.

Ingredients

1 cup fresh plain yogurt (curd) 3-5 % fat

1 tbsp chopped cilantro (coriander)

2 tbsp chopped mint leaves

1 finely chopped green chilli

1/2 tsp cumin (jeera) powder

a few mint leaves (phudina) for garnish

salt to taste

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Method

Blend all the above ingredients in a blender (or mixie) till smooth, then add 1 cup of water and blend for another minute. Put it in a refridgerator for minimum 30 minutes

Pour into individual glasses, garnish with mint leaves and serve chilled

Note: You can serve immediately without refridgeration with additon of ice cubes . I prefer refridgeration as the spices will infuse more and give a superb flavor.

Linked to Hearth and Soul hosted by a moderate life

Tri-Flavor Kesar Pista Choco Malai Kulfi

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Since last week the temperatures has been rising in chennai and my younger sister who came to visit me had requested me to prepare a regular malai kulfi as she had seen on my blog earlier but I thought I could prepare a interesting variation . It came out pretty well and she was so delighted to have three flavors in one kulfi. So here is the recipe

Ingredients

• 8 cups organic whole fat milk
• 3/4 cup sugar
• 1 bread slice
• 1 tbsp corn flour
• pinch of saffron (kesar)
• 1/4 cup pista
• 1/4 tsp crushed cardamom
• 1 /4 chocolate chips
• drop of saffron color ( yellow )
• drop of green color

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Cooking Procedure

In a non stick pan boil the 8 cups milk, once it starts boiling reduce it to mediumflame n stir occasionally until the milk reduces to half quantity.

In the meantime finely chop the pista n keep aside. Take the bread slice n remove the sides n cut it into small pieces,soak it in the 1/3 cup milk, add the corn flour n blend it nicely to a smooth paste n keep aside.

When the milk which was kept for boiling has reduced to half, add the above bread mixture to it n stir for 2 min until it begins to thicken then divide to three portions.

Melt the chocolate chips in microwave and blend it nicely with the first portion and fill this mixture to 1/3 level into the molds and freeze it for 1 hour

To the remaining 2 portions add the sugar and cardamom powder and stir still sugar melts and let it cool.

Then to one portion add the chopped pistachio, cardamom powder and green food color and fill the mold to to 2/3 level and freeze for 1 hour

To the third and final portion add a pinch of kesar and yellow color and fill the mold completely and freeze for 3 hours

Before serving take the mould from freezer n keep it under running water for a min and slowly remove the kulfi.

Enjoy your tri-flavor kulfi

I am sending this recipe to two wonderful events :

Bookmarked recipe hosted by Priya and Aipi and to another wonderful event Hearth and Soul

I am also send sending this recipe to a new and exciting event

"Celebrate Sweets - Ice Cream" hosted by Niveditha

Muffins De Chocolate

Last week my younger sister came to visit me, she is studying college and stays in hostel near chennai and she was missing a lot of good food and came with a big wishlist. She loves chocolate and I prepared these muffins for her. She was so delighted with these muffins and kept asking for more

Ingredients

• 1/4 cup chocolate chips
• 1/4 cup tutti frutti
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all purpose flour
• 1/4 cup whole wheat flour(Atta)
• 1 egg
• 1/3 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1 1/2 tbsp butter at room temp
• 1/8 cup any cooking oil
• 1/4 cup milk
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/2 tsp lemon zest
• pinch of salt

Cooking Procedure:

Put the microwave in convection mode and preheat to 225 C

Take a large bowl sieve the whole wheat flour,all purpose flour, cocoa powder, baking power , baking soda , cinnamon and salt all together.

In another bowl beat the eggs and sugar for 3 min with a hand blender with medium speed till it become fluffy.Then add butter,cooking oil,milk,lemon zest and again blend till it all mix nicely.

Take the flour and slowly add to the above egg mixture and stir till it blends properly .This can done with hand blender or even with a spatula.

Now add all the tutti frutti and chocochips to the above mixture and stir softly with spatula.Take 12 muffin cups, spray some oil n pour 3/4 batter each cup.Top some chocochips n fruit bites to the prepared muffins.Then place this tray in the microwave and let it bake for 20 min.

You muffin is ready to be served after it cools

Flavorful No Onion No Garlic Meal

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I had prepared this meal ( Mint Pulav, Paneer Makhani and Palak Raitha ) for my mom who visited me this weekend.

According to ayurveda our ancient traditional medicine system of India there are three formats of food rajasik, tamasik and saatvik, foods simple and wholesome in nature are saatvik by nature, onion and garlic have sharp flavors and they fall under the "tamasik" category.

The theory is based on the fact that "tamasik" food tends to excite the negative feelings such a anger, violence, and deceit and therefore should be avoided. It is a hindu custom to have saatvik food on sacred days. Also practised by the wonderful krishna conscious devotees ( ISKCON photogallery ) around the world. So here is the recipe for the complete meal.

Paneer Makhani (Adopted from Nita Mehta Recipe)

Ingredients

• 200 gms paneer (cut into cubes)
• 3 large tomatoes
• 1 inch ginger
• 1 tbsp butter
• 1 tbsp oil
• 4-5 almonds or cashew
• 1 cup milk
• 2 tsp kasuri methi (dry fenugreek leaves)
• 1 tsp tomato ketchup
• 1/2 tsp chilli powder
• 1/2 tsp garam masala
• 1/2 tsp sugar
• 2 green cardamoms crushed
• 3 tbsp cream
• salt to taste

Soak the almonds or cashew in 1/4 cup milk for a 1/2 hr and blend it a smooth paste.

Microwave tomato and ginger with a 1/2 cup water for 5 min.Blend it to a smooth paste.

Heat oil and butter in a pan, add salt,sugar,garam masala,crushed cardamom and chilli powder and stir for 30 seconds and add the prepared tomato paste and ketchup and mix well and cook till oil begins to separate.

Add the cashew paste and kasuri methi and stir well, add 1/2 cup water and cook on medium flame for 5 min.

Now add paneer and milk to get a nice gravy. Mix well and cook for another 5 min

Now add cream and serve hot.

Mint Pulav

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Ingredients

• 1 cup rice
• 1 tbsp clarified butter or ghee
• 1 handfull of mint leaves
• 1 handfull of coriander leaves
• 1/2 green peas
• 1 tsp cumin seeds
• 1/2 inch cinnamon stick broken into pieces
• 2 crushed cardamoms
• 4 black pepper
• 1/4 tsp pepper powder
• 1 tsp chopped green chillies
• salt to taste

Soak rice in water for 30 min and stain it and keep it aside.

Heat ghee in a pressure cooker, add cumin seeds, cinnamon stick , cardamom and black pepper and fry till cummin seeds splutter. Add the chopped cilantro, mint leaves and green chilli fry for a min. Then add green peas,salt and pepper powder and stir for 30 seconds. Now add the soaked rice and mix nicely.

Add 1.5 cup water, stir nicely and close the pressure cooker. Let it cook for three whistles and switch off and let it cool.

Once the pressure cooker cools , open the lid add 1 tbsp ghee on top of it and mix carefully and serve hot with your choice of side dish and raitha.

Palak Raitha

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Ingredients

• 1 cup curd
• 1 cup chopped spinach
• 1 green chilli
• salt to taste

For tempering

• 1/2 tsp cumin seeds
• 1 tsp oil
• a pinch of hing (asafetida)

In a micowave safe bowl cook the spinach with some sprinkling of water for 2 min, when it cools blend it with the green chilli, then add curd and salt to this mixture and whisk nicely till it becomes really smooth.

Now prepare the tempering , heat oil in a tempering pan, add cummin seeds and asafetida , once cumin seeds splutter transfer this tempering on to the above curd raitha.

Your palak raitha is ready. Serve it with chappati and any other choice of your rice.

I am sending this recipe to two wonderful events :

Bookmarked recipe hosted by Priya and Aipi and to another wonderful event Hearth and Soul

Crunchy Sweet Corn Walnut Salad

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Recently my hubby has fallen in love with salads and I was looking out for salads with different flavors. I noticed in some of them balsamic vinegar is used commonly for salads.Surprisingly he came one day with a bottle of balsamic vinegar, it looked like a wine bottle !!

So it was decided I had to make a lot of varieties of salads , so here is one recipe

Ingredients

• 1 cup sweet corn kernels
• 1 tbsp chopped spring onions
• 1/4 cup diced tomato
• 1 tbsp chopped walnuts
• 1/2 tsp olive oil
• 1/2 tsp black pepper powder
• 1/2 tsp mustard powder
• 1 tsp balsamic vinegar
• salt to taste

Preparation

Microwave the corn for 2 min and once it cools mix all the above ingredients and refridgerate for minimum half hour

Serve chilled

Snack-time With Savory Khandvi

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One of my favorite cusine is the gujarati cuisine, who are predominant in western India. Khandvi is a gujarati delicacy made using chickpea flour and flavoured with tempering of mustard, sesame seeds, spicy green chillies, a perfect snack which can be prepared quickly.

It has a lovely yellow color and simple melts in your mouth with a savory taste. The preparation is easy but needs a little patience. So here is the recipe

Ingredients

• 1 cup besan (chickpea flour)
• 1 cup yogurt ( plain curd )
• 2 cups water
• 1/4 tsp turmeric powder
• 1/4 tsp green chilli paste
• 1/4 tsp ginger paste
• pinch of hing (asafetida)
• salt to taste

For tempering

• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 1 tbsp oil
• 1 tbsp cilantro (coriander)
• pinch of hing (asafetida)

Cooking Procedure

Sieve the chickpea flour to remove the lumps. And then to it add all the above ingredients to make a smooth paste.

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Take a non stick pan and put this batter in it and switch on the flame.Stir continuously till it becomes soft thick paste.

To test the consistency apply a tsp of paste on the backside of a small plate and once it cools if it is able to peel off easily for rolling , switch off the flame immediately.

Take a clean surface and apply this paste lengthwise with spatula approx 1 mm thick. Once it cools cut vertically and start rolling.

Keep the rolls on a serving plate and prepare the tempering.

Heat oil in a tempering pan, add mustard seeds once it splutter add sesame seeds, hing and stir once sesame start spluttering switch off the flame and spread this mixture on the khandvi.

Garnish with coriander and serve.

I am sending this recipe to two wonderful events :

Bookmarked recipe hosted by Priya and Aipi and to another wonderful event Hearth and Soul